HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange muffins on paper plate. Spread spaghetti sauce on top with cheese. Heat in microwave for 1 to 2 minutes or until cheese is melted. Serves 2.
Mix well and place in greased casserole dish. Bake 1 hour at 350°.
Pour all ingredients including juices into a casserole dish. Mix well and season to taste. Open 1 can of biscuits and place over top of mixture. Bake at 325° until biscuits are done and browned.
Cook carrots until tender. Drain, reserving 1/4 cup liquid. Add onion to carrots. Add horseradish, salad dressing, salt, pepper and reserved liquid to carrots. Break toast into small pieces and place on carrots. Dot with butter. Sprinkle with paprika. Bake until golden brown, 30 minutes.
Prepare angel food cake according to package directions. Pour 1/2 of the mix in tube pan. Add powdered cinnamon and swirl into batter. Pour remainder of batter on top. Bake according to package directions. Cool and serve with Cool Whip with cinnamon mixed in.
Line a heavy skillet or electric skillet with strips of bacon. On top of the bacon, layer hamburger, carrots, onion and potatoes. Pour water, salt and pepper over all. Cover and steam until potatoes are soft, approximately 30 minutes.
Mix Italian dressing according to directions on package. Add mayonnaise and mix well. In a large container, layer lettuce, cauliflower, green pepper and peas in order listed. Pour dressing over layers; do not stir. Let set overnight. The next day before serving, mix very well. Sprinkle Parmesan cheese on top.
Mix all together. Pour in a large loaf pan (ungreased). Spread out. Bake at 350° for 35 minutes.
In a large pot, cook linguine in boiling salted water until almost tender, 1 to 2 minutes. Drain well. Return pasta to pot. Add all remaining ingredients to pot. Cook over medium heat, stirring often, until hot and bubbly, about 5 minutes. Serve with a generous topping of grated Parmesan cheese.
Add 1 small can chili with no beans. Layer over your Enchilada Casserole.
Mix batter slightly (don't overmix). Dip desired food into batter and deep fry.
Dissolve yeast in warm water in a large bowl. Add sugar, salt, Butter Buds and 1 cup of the flour. Beat until smooth. Stir in the rest of the flour and continue stirring until smooth. Cover and let rise in a warm place until doubled in size (about 30 to 40 minutes). Spoon batter into 24 muffin cups, sprayed with a nonfat cooking spray. Fill each cup about 1/2 full. Let rise until dough reaches the top of the muffin tin (28 to 30 minutes). Bake at 400° for 12 to 15 minutes. Yields 24.
Mix all ingredients; spread on English muffin halves and freeze. Bake frozen at 400° for 10 minutes, then broil until brown. Yields 12 to 18 pieces.
Heat oven to 350°. In large skillet, brown ground turkey and onions; drain. Add lima beans. Cook and stir until beans are thoroughly heated. Add remaining ingredients; mix well. Bake, uncovered, in 2-quart casserole at 350° for 35 minutes or until hot and bubbly. Makes 6 one-cup servings.
Mix all ingredients together. Make into small balls. Melt chocolate and wax together. Dip balls into chocolate and place on waxed paper. Let cool. Makes approximately 5 to 6 dozen.
Marinate fish 1/2 to 1 hour in dressing. Mix onion rings with Parmesan cheese (crush onion rings until very fine); add lemon juice. Arrange fillets in baking dish. Sprinkle onion and cheese mixture over fish. Bake at 350° for 15 minutes. Garnish with fresh lemon.
Cook chicken; debone and cut into chunks. Mix soup, milk, onion and vegetables. Bring to a boil. Add salt and pepper. Add the chicken. Place in a casserole dish and top with the biscuits. Bake at 425° until biscuits are brown, about 10 to 12 minutes.
In mixing bowl, combine sugar, flour and baking powder; set aside. In a small bowl, beat eggs. Combine chocolate and margarine in a saucepan and heat over low heat until melted; cool slightly. Add eggs and cooled chocolate to flour mixture; mix until well blended. Add milk and mix well. Stir in vanilla. Pour batter into a greased 9 x 13-inch pan. Bake at 350° for 45 minutes or until a toothpick inserted in center of the cake comes out clean. Let cake cool slightly. Frost cake in pan.
Slice the lemons as thin as paper, rind and all. Place them in a bowl and put the sugar over them. Mix well and let stand for 2 hours or more. Beat the eggs together and pour over lemons. Fill unbaked pie shell with mixture and add top crust. Cut small vents in the top crust to let out steam. Place in a preheated 450° oven for 15 minutes and then turn heat down to 350° and bake for 30 minutes or until a silver knife inserted into the pie comes out clean.
Cook chicken in large, 6-quart kettle. Remove to cool. Skin and debone chicken. Cut into bite size pieces. Strain broth through filter to remove excess fat. Return to kettle. Bring to rolling boil.
Combine all dry ingredients; set aside. Mix sugar, oil, eggs and vanilla in order. Combine with dry ingredients. Add sliced apples and nuts. Pour into a 9 x 13-inch greased pan. Bake at 350° for 40 to 45 minutes. Top with cream cheese frosting.
Melt margarine. Stir in sugar and salt; bring to a boil for 5 minutes without stirring. Remove from heat. Stir in soda. Pour over corn and put in shallow pan. Bake at 250° for 1 hour. Stir every 15 minutes. Store in sealed container.
Put rice in baking dish. Add next 4 ingredients. Stir. May put chicken pieces on top (salt and peppered). Bake 40 minutes at 350°.
Bring soup and water to boil. Mix all other ingredients together and shape into balls. Drop into boiling soup and simmer 2 hours.
Fry hamburger and drain fat. Combine all ingredients in crock-pot and thoroughly melt. Eat with chips.
Cream shortening, add eggs one at a time. Stir in bananas. Sift together salt, soda and flour; add to banana mixture. Mix until blended. Pour into greased pan. Bake at 350° for 35 to 40 minutes.
Cream butter and pudding mix. Add baking mix, egg and sugar; mix well. Roll on lightly floured board to 3/8-inch thickness. Cut with shamrock-shaped cookie cutter. Bake on lightly greased cookie sheet at 350° for 9 to 10 minutes. Cool on wire racks. Top with frosting. Yields 1 1/2 dozen.
Boil chicken and chop. Add soup to broth. Cook spaghetti and drain. Add soup and chicken mixture to spaghetti; season with salt, pepper and seasoned salt, if desired. Pour into a greased casserole dish; top with cheese. Bake at 350° for about 15 to 20 minutes.
Combine 1 cup sugar and rhubarb in saucepan and cook over medium heat, stirring constantly, until sugar is completely melted and rhubarb begins to soften, 5 to 8 minutes. Spread evenly in greased 8 x 8 x 2-inch pan.
Combine salsa, oil, vinegar and red onion in medium bowl. Add roast beef; stir to coat with salsa mixture. Cover and refrigerate 1 hour. Just before serving, add avocado and tomato. Toss. Place beef mixture on shredded lettuce.
Melt butter. Add flour, salt, pepper and cheese. Add milk and cook until thickened. Alternate layers of vegetables, sauce (mushrooms or eggs) and top with bread crumbs. Bake at 350° for 45 minutes.
Mix together shortening, 1 1/2 cups white sugar and eggs. Add flour, cream of tartar, soda, salt and vanilla. Mix well. Roll into walnut-size balls. Mix 2 tablespoons sugar and cinnamon in small bowl. Roll balls in this mixture. Place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Melt shortening. Cook barley and onion in it until slightly browned, stirring occasionally. Add remaining ingredients and heat to boiling. Transfer to greased 2-quart casserole. Bake at 350° for 2 hours or until barley is tender.
Blend pudding and pineapple. Add Cool Whip, marshmallows and pecans. Mix well and chill.
Brown hamburger meat with onion. Drain to remove fat. In pan, pour tomatoes, kidney beans, corn and chicken broth. Add meat. Simmer 30 minutes. Add taco seasoning and Ranch dressing mix. Add cabbage, if desired.
Break lettuce into bite size pieces. Add layer of crumbled bacon and layer of cut up cauliflower.
Cook potatoes in boiling water to cover 25-30 minutes or until tender; drain and cool. Cut into thin wedges. Saute bacon in a large skillet over medium- high heat 2 minutes. Add green onions and saute 2 minutes. Stir in flour and cook constantly 1 minute. Gradually stir in water and vinegar; cook, stirring constantly until thickened. Stir in salt and pepper. Toss with potatoes and pimiento. Serve warm. Yield: 4 servings.
Bring to boil the corn, salt, sugar and water, then add acid. Cook 20 minutes and put in jars and seal. Rinse well before using. Tastes good and crisp.
Put cabbage and carrots into a large bowl. Place mayonnaise, cider vinegar, salt, pepper, sugar, cayenne, Tabasco, milk, onion and green pepper into blender. Blend on high until vegetables are pureed. Pour into bowl with cabbage and carrots. Mix thoroughly. Cover and place in refrigerator for about an hour to allow flavors to blend.
Slice beef into 1/4-inch thick and 1/4-inch wide strips. Brown quickly in 1/4 cup of butter in heavy skillet. Push meat to one side and add mushrooms and onion. Saute until tender, but not brown. Add can of beef broth and red wine. Heat just to boiling. Simmer several minutes. Blend cup of sour cream with 2 1/2 tablespoons of enriched flour; stir into broth. Cook, stirring constantly, until thickened (sauce will be thin). Add salt and pepper to taste. Serve over hot noodles or rice. Makes 4 to 5 servings.
Melt and spread the butter on bottom of 9 x 13-inch glass pan. Sprinkle 1 cup of grated cheese on butter. Break the eggs over the cheese. Break yolks with fork. Sprinkle all with salt and pepper. Brown sausages and drain well. Lay over eggs. Pour cream over all. Cover with 1 cup grated Cheddar cheese. Cover and refrigerate overnight. Bake, uncovered, for 25 to 30 minutes at 350°.
Make onion dip mix as directed in package with sour cream and add milk to make smooth enough to spoon on. Layer asparagus, artichokes, dip mix and Cheddar cheese and repeat. Top with remaining dip mix and cheese and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Beat cream cheese until fluffy. Add condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Refrigerate until firm.
Mix and stir first 7 ingredients. Slice 1 onion in rings in bottom of gallon jug. Put cucumbers in on onion and pour mixture over both. Put in refrigerator. Stir now and then. Will keep 1 year.
Combine flour, margarine and 5 tablespoons of milk in a mixing bowl. Stir vigorously until batter is blended. Stir in additional milk until a soft batter is formed. Drop batter by tablespoonfuls onto a nonstick baking pan which has been sprayed with cooking spray. Bake in a preheated oven at 450° for 10 minutes, until golden brown. Serve warm. Makes 8 biscuits, approximately 80 calories each.
Stir broccoli, onion, garlic and pepper together in 8-inch dish. Cover tightly and microwave on High 3 to 4 minutes; stir. Put chicken and water chestnuts on top of first layer. Cover with waxed paper and microwave on High 3 minutes. Mix sour cream and milk and pour over second layer. Sprinkle with cheese. Cover with waxed paper and microwave on 70% power for 3 to 5 minutes.
Tear bread into small pieces and place in a small shallow bowl. Add 1/2 cup water and let soak for 10 minutes. Squeeze water from bread; discard water. Combine softened bread, meat, seasoned salt and pepper in a medium bowl. Mix well. Shape mixture into 6 patties, each 1/2-inch thick. Wrap a bacon slice around each patty, securing with a toothpick. Melt shortening in a large skillet over medium heat. Cook patties until brown on each side. Place patties in a lightly greased 2 1/2-quart shallow baking dish. Combine 3/4 cup water, catsup and Worcestershire sauce. Stir well. Pour sauce over patties; cover and bake at 350° for 1 hour. Serves 6.
Brown meat in large skillet; drain well. Add spaghetti sauce and water. Blend well. Simmer 5 minutes. In medium bowl, combine cheese, egg and seasonings. Mix well. In bottom of ungreased 13 x 9 x 2-inch baking dish, spread 1 1/2 cups meat sauce, top with 1/2 noodles, 1/2 cheese mixture, 1/2 Mozzarella cheese. Repeat. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover and refrigerate overnight. Heat oven to 350°. Uncover and bake 50 to 60 minutes until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Serves 12.
Brown hamburger and onion. Add all other ingredients. Pour into a greased casserole dish. Bake at 300° for 1 1/2 hours.
Mix and put in greased casserole. Put buttered bread crumbs and grated Cheddar cheese on top. Bake at 350° for 1 hour.
Cover beans with water and soak overnight. Drain and recover with water. Add the ham hock and simmer for about 4 hours, until beans are cooked tender. Season with salt and pepper. Just before serving, "bruise" beans with large spoon or ladle to cloud the soup.
Fry a little bacon just for the grease. Cut steak in strips. Roll in flour with the spices mixed in. Place steak strips in the bacon grease and fry until brown on both sides. Slice green pepper and onion in strips. Add can of tomatoes. Cook until tender.
Cut dried beef in small pieces, place in colander and rinse in cold running water to remove salt. Place beef in bottom of large casserole.
Combine soup, sour cream and onion; stir in carrot. Fold in zucchini; set aside. Combine stuffing and margarine; spread 1/2 mixture in 12 x 7 1/2-inch pan. Spoon the vegetables on top; sprinkle the rest of the dressing over the top. Bake at 350° for 25 to 30 minutes.
Combine pudding mix, jello and water in saucepan. Cook and stir over medium heat until mixture comes to full boil and is slightly thick and clear. Cool until mixture begins to set. Stir in strawberries. Fold in Cool Whip until well blended. Pour into prepared graham cracker crust. Chill until firm.
Slice green pepper, tomatoes, onions, garlic and mushrooms into thin slices and saute in enough olive oil to coat bottom of skillet. Saute until green peppers and onions are almost soft, but not brown. Meanwhile, cut meat into strips approximately 1 x 3-inch. Put tenderizer on both sides and pound. Add meat to green pepper mixture and cook over medium high heat to avoid browning green peppers and onions. Add gravy and salt to pepper to taste. Simmer covered until you are ready to serve, at least 10 minutes. Prepare rice while this simmers. Makes 2 servings.
Combine all ingredients in a bowl, mixing well. Shape into a ball. Chill until serving time.
Brown ground beef and sausage. Add catsup, seasoning and cheese. Spoon onto party rye. Freeze on cookie sheets, uncovered, for 1 hour. Stack in plastic bags and freeze. To heat: Put under broiler for 4 minutes. Makes 50 servings.
Dissolve jello; let set for 10 minutes. Layer all ingredients, with yogurt in the middle.
Melt 1 cup of sugar in skillet until light brown. Add boiling water and stir constantly until syrup forms. Coat bottom and sides of ring mold or baking dish with syrup.
Melt fat in a 10-inch skillet. Spread half the potato slices over the bottom. Sprinkle with salt and freshly ground pepper. Top with a layer of half the onion and half the green pepper, seasoning with salt and pepper. Arrange half the meat atop. Repeat layers of vegetables and remaining meat for garnish. Cover and cook over low heat until potatoes are tender, about 20 minutes. Break eggs into bowl. Pour over potatoes, breaking yolks and spread eggs evenly with a fork.
Preheat oven to 350°. Place butter in a 9 x 13-inch pan; place in oven to melt. Remove pan from oven. Sprinkle crumbs over melted butter; press down with fork. Sprinkle coconut over crumbs, then add layer of chips and pecans. Drizzle surface with milk. Bake for 30 minutes. Cool and cut. Makes 30 bars.
Add wet ingredients to dry ingredients and mix well. Fill pans about 1/2 to 3/4 full and bake at 325° for about 1 hour.
In a gallon glass jar, put 1 slice bread. Add cucumbers which have been sliced longways, 8 ways, leaving ends attached. Add dill, garlic, sliced onions and 3 to 4 tablespoons pickling salt. Fill jar with cold water; cover with cloth and set in sun for 4 to 5 days. Store in refrigerator. Use in 3 or 4 weeks. Do not put lid on tight, just drop on, as the brine is still working!
Combine soup, chicken and cheese. Cook over medium heat until cheese melts, stirring occasionally. Serve over biscuits.
Place peppers and 1/2 cup vinegar in blender; puree. Strain if desired. Pour into large saucepan with sugar, a few drops of food coloring and remaining vinegar. Stirring constantly, bring to a rolling boil that cannot be stirred down. Remove from heat and cool 5 minutes. Skim off foam and add pectin. Pour into hot, sterilized jars. Seal with paraffin.
Wash and dry mushrooms; remove stems. Chop stems; set aside. In 4 cup glass measure, combine bacon, green pepper and onions. Cover with paper towels and cook on high, stirring once. Drain off fat. Add salt, cream cheese and Worcestershire sauce and mushroom stems. Mix well. Fill mushrooms with bacon mixture.
Mix with your hands the flour, sugar, baking powder and butter until crumbly. Take out 1 cup for topping, then the remaining. Add the eggs, milk and vanilla. Beat with mixer until creamy. Pour into a 9 x 13-inch greased and floured pan. Sprinkle the crumbs you had set aside. Bake at 350° until done. You can test it with a toothpick. It should take about 35 to 45 minutes.
Combine and heat sugar, water and vinegar until sugar melts. Cook and pour over remaining ingredients. Stir and keep bowl in refrigerator. The next day put in jars and refrigerate. Will keep 8 weeks.
Make a crust of 30 small crushed saltine crackers and 1/2 cup melted butter. Saute onion in butter until golden. Put on top of crust. Sprinkle the grated cheese and then pour the milk, egg and cheese mixture on. Bake at 350° for 35 minutes until custard sets.
Moisten crumbs with butter. Press in bottom dish, leave some to sprinkle on top. Whip cream cheese with Jell-O and hot water, add sugar. Whip milk and mix with other ingredients. Place in fridge for at least 1 hour before serving. Can garnish with fresh or frozen fruit.
Blend together all ingredients; shape into a ball. Refrigerate. Serve with Ritz crackers.
Butter bottom of casserole dish. Put 1/4 package bread crumbs in dish. Combine all other ingredients except remainder of bread crumbs. Mix well. Pour into casserole. Top with rest of bread crumbs. Bake at 325° for 30 minutes.
Measure dry ingredients into bowl. Add eggs and milk, then beat until mixture is fairly smooth. Batter will be thin. Pour into Teflon lined loaf pan. Bake at 360° for 30 to 40 minutes. Yields 1 loaf.
Mix crisco, sugar, egg, milk, vanilla, salt together until creamy. Add flour, soda and cocoa. Use 1/3 c. to place batter on greased cookie sheet and bake for 12 to 15 minutes at 350 degrees. Place cream filling in between two chocolate cakes.
Place unpeeled potatoes in large saucepan. Cover with water; cook until tender, but firm. Drain. Cut potatoes in 1-inch cubes. Place in ungreased 2 1/2-quart baking dish. Add pimientos, onions, garlic and onion salt. Place the bread cubes on top. Pour butter over all. Bake, uncovered, at 350° for 30 minutes or until bread is toasted. Yields 10 to 12 servings.
Stir soup mix, sour cream, lemon juice and hot pepper sauce until well blended. Stir in crabmeat, artichoke hearts, cheese and dill until blended. Cover and refrigerate for 2 hours.
Cook onion in hot oil until golden; add meat and seasonings. Brown lightly. Cover; simmer 10 minutes.
Combine soup and cream cheese. Use electric blender and mix well. Add a few shakes of garlic salt and a couple drops of lemon juice. Drain shrimp well and then add to mixture. Mix with spoon.
Put dry bread in cold water to soak. Dice onion to make about 1/4 cup, then saute until golden brown; set aside. Beat eggs with fork, then mix with meat. Add all ingredients, except bread. Mix well. Hand squeeze the moisture out of the bread, crumble and add to the mixture. If too wet, add a few bread crumbs. Shape into loaf. Place in greased baking pan. Bake at 400° for about 45 minutes. Unbaked mixture can be divided and stored in freezer. Cut baking time for smaller loaves.
Drop by teaspoons or roll quarter size balls. Place on cookie sheet and bake at 350°. Yields 60 sausage balls.
In 4-quart pan over medium heat, melt margarine. Add onion and cook until tender. Stir in flour and cook until bubbly. Gradually stir in milk. Add remaining ingredients. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 10 to 15 minutes or until slightly thickened and vegetables are tender. Makes 5 (1 1/4 cup) servings.
Layer cheddar cheese, Mozzarella cheese, and cooked chicken in baked pie shell. Mix together eggs, milk, flour, salt, and pepper. Pour over layered cheese and chicken. Bake at 350° for 35 minutes.
Let butter soften at room temperature before blending with sugar. Add sifted flour slowly, mixing well. Add to dough which will be stiff. Add vanilla and nuts. Mix well. Shape into the size of dates and bake for 5 minutes at 400°. Bake 10 minutes at 350°. When light brown, they are done. Let cool, then dip in powdered sugar. Yields 25 cookies.
Dissolve yeast in water; set aside. Sift together dry ingredients in a bowl. Cut in shortening until mixture resembles coarse meal using a pastry blender. Add yeast mixture and buttermilk, stirring until soft dough forms. Knead 10 times. Cut into 2 1/2-inch rounds. Place on lightly greased pan. Bake in 350° oven for 25 minutes or until golden brown. Makes 24.
Combine all ingredients (except hot dogs) for batter. Boil hot dogs; put sticks in end of each hot dog. Dip in batter. Cook in deep fat at 360° until brown. Serves 6 to 8.
About 8 1/2 hours before serving, combine all ingredients in a 5-quart crock-pot. Cook on high (300°). Stir with wire whisk until meat is shredded.
On floured pastry sheet, roll pastry to 12-circle; place in	Ultra 21 (9-inch) Quiche/Pie dish. Fold under extra pastry; flute edges. To bake: Line unpricked pastry with 2 layers heavy-duty	foil. Bake at 450° for 5 minutes. Remove foil; bake for 5 to 7 minutes more or until nearly done; keep warm. For quiche filling, in skillet cook sausage, onions and garlic	until meat is browned; drain well. Stir in chilies; set aside.	In saucepan, combine cheese and flour; add cream. Cook and stir over medium heat until cheese is melted; add hot pepper	sauce. Gradually blend hot cream mixture into eggs; add	meat mixture. Pour into pastry.	Bake at 325° for 20 to 25 minutes or until knife inserted off center comes out clean. Let stand for 10 minutes before serving.
Boil chicken breast until tender. Remove chicken and reserve 1/2 cup chicken broth. Debone chicken and cut into bite-size pieces. Spray a 9 x 13-inch baking dish with Pam. Place chicken pieces in baking dish. Layer cream of celery soup and two cans of Veg-All. Add cream of mushroom soup. Stir 1/2 cup chicken broth into cream of chicken soup. Pour over casserole. Stir together flour, melted margarine and milk until all lumps disappear. Pour over the casserole and bake at 375° for 1 hour or until golden brown.
Slice apples in bottom of pan. Pour water over apples. Mix sugar, cinnamon and flour together. Cut in softened margarine. Sprinkle over apples. Cook for about 30 minutes in a 300° oven.
Cook cauliflower. Strain. Place in baking dish. Cover with the mixture of the remaining ingredients. Bake at 375° for 10 minutes or until cheese is melted and browned.
Wash by looking on both sides of leaf. Be sure you wash real good. Put in pot. Add ham hock or vegetable oil and salt and pepper to taste. Add water to 1/2 fill pot. Cook until tender. A little sugar will make them very tender.
Dissolve Jell-O in water. Stir in remaining ingredients and pour into 1 1/2-quart mold. Chill until firm. Makes 8 servings.
Beat by hand for 10 minutes. Mix 1/4 cup sugar and 2 teaspoons cinnamon. Pour 1/2 cake batter into tube pan. Sprinkle 1/2 cinnamon mixture over batter and stir in like a marble cake. Repeat with remaining cake batter and cinnamon mixture. Bake at 350° for 50 minutes or until done. Remove from pan immediately.
Bring rhubarb to a boil. Add sugar; turn off heat and stir well. Add Jell-O. Stir well. Put in jars.