HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together eggs, Mozzarella (save 1/2 for topping), Ricotta, cottage cheese, herbs and seasoning. Add thawed spinach. Spread some tomato sauce on bottom of lasagna pan. Layer some noodles (uncooked), then cheese mixture. Repeat, making tomato sauce top layer. Sprinkle Mozzarella on top. Just before baking, pour 1/2 cup water (or more) around edges. Seal tightly with foil. Bake at 350° for 1 1/4 hours.
Cream butter and sugar; sift flour, salt and baking powder 3 times. Add small amounts of flour to creamed mixture alternately with milk, beating until smooth after each addition. Add flavoring. Beat egg whites until fluffy, but not dry, and fold in. Grease three 9-inch layer cake pans lightly and line bottoms with waxed paper. Bake in preheated oven (350°) for 25 to 30 minutes or until cake springs back when tested.
Mix rhubarb, sugar and flour together gently. Add milk, egg and salt. Ladle into pie shell. Sprinkle with cinnamon. Bake at 375° for 45 to 60 minutes (until custard sets).
Mix. Pour sauce over fish. Sprinkle parsley on top. A piece of fresh parsley is great. Bake in oven at 325° for 45 minutes.
Mix all ingredients until smooth. Bake 25 to 30 minutes at 350°. Let cake get cold.
Cook sugar and vinegar to a boil; let cool. Cook macaroni; drain. Mix all the remaining ingredients well. Let set overnight.
Make cake as directed on package. In bowl, cream together the cream cheese, sugar and 1/2 cup chocolate chips. Drop by spoonfuls and swirl around to make a marble effect. Add 1/2 cup more chocolate chips and nuts on top. Bake for 1/2 hour at 350°.
Butter a 9-inch cake pan or pie dish. Slice apples and place in pan. Sprinkle with lemon juice and water. Combine sugar, oats and cinnamon. In a small bowl cut butter until crumbly. Sprinkle over apples. Bake at 375° for 40 to 45 minutes.
Cream butter and sugar well. Sift together dry ingredients and add to	creamed mixture, alternately with the milk. Add flavorings and eggs. Mix well. Bake at 325° for 1 hour and 15 minutes.
Add oil and margarine to pot; brown pieces of chicken on both sides. Set aside chicken. Toss onion in oil and margarine over heat until onion wilts. Add tomato paste to onion. Remove from heat; add chicken pieces, water to cover chicken, spices, cardamon and 1/2 teaspoon salt. Boil chicken for 30 minutes until done. Remove chicken; set aside. Sprinkle chicken with salt and pepper. Broil until broiler for 3 minutes.
Preheat oven to 375°. Flatten crescent rolls onto bottom and sides of 13 x 9-inch pan. Spread mustard evenly on bottom. Cook margarine, onion, zucchini and seasonings. Drain off about half of the liquid. Mix together eggs and shredded cheese. Add to that the zucchini, onion and liquid from pan. Mix all together and pour into crust. Bake about 30 to 40 minutes, until eggs are set.
Cream margarine and sugar. Add eggs, soda, milk, flour and cinnamon. Add other ingredients (cut into small pieces). Drop by teaspoons (not heaped) onto greased baking sheet. Bake at 250° for 20 to 30 minutes.
Saute sausage and onions until lightly brown. Mix other ingredients together. Add sausage and onion. Spread into 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
First Layer: Preheat oven to 350°. Combine flour, chopped nuts and melted butter in a small bowl. Mix together and spread in bottom of 9 x 13-inch baking pan. Bake for 15 minutes. Remove from oven and cool.
Mix and boil first 3 ingredients. Make a batter of rest. Pour in greased baking dish. Pour syrup over batter and bake at 350°.
You get a marshmellow and roast it. Then you get the Hershey bar and put it on the graham cracker. Get the marshmellow on the Hershey bar. Put the other graham cracker on the marshmellow. Eat.
Place biscuits on cookie sheet; flatten with glass. Spread 1 tablespoon pizza sauce on each biscuit, then sprinkle cheese on each biscuit. Put pepperoni on biscuit. Cook at 350° for 8 to 10 minutes.
Layer all ingredients starting with cake. Let your last layer be Cool Whip. May decorate with cherries and nuts if desired.
Mix first 3 ingredients together. Blend in Crisco and buttermilk. Knead about 5 minutes. Roll 1 1/2-inches thick on floured surface. Cut with biscuit cutter. Place on greased baking pan. Brush with melted butter. Bake at 425° until brown. Remove from oven and brush with melted butter.
Mix all ingredients well. Squeeze through cookie press (any design) onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Drain oranges	and pineapple, mix with other ingredients. Put in refrigerator and chill.
Prepare jello as directed, using 1/4 cup less water than indicated. Chill until partially set. Fold in drained pineapple. Arrange cantaloupe halves on a shallow tray. Fill cavities with jello mixture. Chill until set.
Allow cheese to come to room temperature in package. Drain clams, reserving liquid. Mix softened cheese with lemon juice, salt, Worcestershire sauce and clam liquid. Stir in clams. Chill well. (Use reserved clam liquid 1 teaspoon at a time to thin if dip has become too thick.) Best served with king size Fritos.
Thaw potatoes. Mix other ingredients together. Pour over potatoes in casserole dish. Bake at 350° for 1 hour.
Preheat oven to 350°. Mix first 3 ingredients. Cook in ungreased 9 x 13 pan until slightly brown. Let cool. Mix cream cheese, powdered sugar and 1 tub Cool Whip. Spread on crust. Fix chocolate pudding according to pie directions on box. Spread on top of Cool Whip mixture. Last, spread other tub of Cool Whip on top of pudding and sprinkle with pecans.
Fill jars 1/2 full with cukes and add remaining ingredients. This recipe is for pints. (Double recipe for quarts.)
Melt 1/4 cup margarine; mix with crushed Oreo cookies. Press this into a 9 x 13-inch pan. Freeze this, then put softened ice cream on cookie crust and freeze.
Combine first 4 ingredients and refrigerate. Add next 3 ingredients and then mix completely with broccoli, etc.
Combine dry ingredients in a medium mixing bowl. Combine milk and melted margarine, then pour over dry ingredients and mix until smooth. Pour into greased 12 x 8 x 2-inch glass baking dish. Peel, slice and lightly sugar peaches. (May substitute canned peaches.) Spread peaches evenly over top of batter. Sprinkle with blueberries. Bake at 350° for 45 minutes. Cobbler is done when crust rises to top and browns. Serve warm and with ice cream, if desired.
Heat oven to 350°. In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
Grate cheese and put aside. In medium pan, fry the flour until golden brown, then add chili powder. Mix a little bit, then start by adding 1 cup hot water. Add more water if you need. Boil until it thickens. Add salt to taste. Heat in medium flame.
Cut cutlets into bite size pieces. Shake in crumbs and brown in oil in frypan (medium heat). Remove to baking pan (lasagna-type pan). To oil, add fancy garlic and brown. Add this mixture to chicken. Cut artichoke hearts into quarters and add to chicken. Sprinkle oregano, pepper and tarragon vinegar. Bake, uncovered, in 350° oven for 30 minutes. Serve over rice.
Cut cookie dough into 1/8-inch slices. Line on ungreased 14-inch pizza pan with slices overlapping slightly. Bake at 375° for 12 minutes. Cool. Combine softened cream cheese, sugar and vanilla, mixing until well blended. Spread mixture over crust. Arrange fruit over cream cheese layer. Glaze with combined marmalade and water. Chill. Cut into wedges. Makes 10 to 12 servings.
Cover squash with salted water and let stand 1 hour; drain. Combine sugar, vinegar, mustard and celery seed in large saucepan. Bring to boil. Add squash, peppers and onion. Return to boil and cook 5 minutes. Pack mixture in hot sterilized jars and seal according to canning directions. Yields approximately 4 pints.
Add 2/3 of crumbs to mixture. Mix thoroughly and form into long roll. Roll into remaining crumbs to coat outside of roll. Chill. Then cut into serving portions. Serve with whipped cream.
Cream butter and sugar together. Add eggs and molasses. Mix well. Add soda to buttermilk. Mix dry ingredients together. Add alternately with milk to batter, beginning and ending with dry ingredients. Bake in thin layers (about 1/4 inch of batter) in old fashioned black griddle (an iron skillet would probably do) for about 12 minutes in preheated 350 degree oven. (These can be rolled out like cookie dough if you like. Use a dinner plate and cut around it so the layers will be uniform in size.)
Grate cabbage, sweet pepper and onion; mix and salt to taste. Mix vinegar, sugar and celery seed and stir over medium heat until mixture boils. Pour over cabbage mixture and refrigerate. Add turmeric for color, if desired. When mixture is cooled, put in freezer cartons and freeze.
Grate lemon peel and meat; do not use the white part. Mix all ingredients in order. Pour into a 9-inch unbaked pie shell. Bake 45 minutes at 350°.
Melt butter in 1 1/2-quart casserole. Mix flour, sugar, salt, baking powder and milk together. Pour over melted butter. Do not stir. Pour pie filling over mixture; do not stir. Bake at 350° for 45 to 50 minutes. Makes 6 (1/2-cup) servings.
Combine flour, 1/4 cup plus 3 tablespoons granola and next four ingredients in a large bowl; make a well in center of mixture. Combine sour cream and next five ingredients; stir well. Add to dry ingredients, stirring until moistened. Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle remaining 1 tablespoon granola evenly over muffins. Bake at 400° for 17 minutes or until a wooden pick inserted in center comes out clean. Remove from pan immediately. Let cool on a wire rack. Yield: 1 dozen (serving size: 1 muffin).
Slice the mushrooms and cut the asparagus in 1/2-inch diagonal slices to make 2 cups. Place vegetables in a large, heavy frying pan that has a cover. Add 1 cup water; cover and bring to boil, cooking over medium-high heat for about 5 minutes or until asparagus is barely tender. Drain, reserving liquid, and place in uncovered bowl. Add 1/2 cup water to the cornstarch gradually blending until smooth. Mix in the red wine, salt, thyme, tarragon and garlic powder. Cut flank steak in half lengthwise; slice each half on the diagonal into 1/2-inch strips. Brown meat quickly in 2 to 3 tablespoons of very hot olive oil; reduce heat and return vegetable to pan with cornstarch mixture and cook for about 1 minute longer, stirring constantly, until thickened. Blend in about 1/3 cup of the reserved vegetable liquid if you prefer a thinner sauce. Serve with hot cooked brown rice. Makes 4 servings.
Preheat oven to 350°. Brown ground beef with onion and minced garlic; season with salt. Warm tomato soup in saucepan or skillet large enough to soften tortillas in. Add tortillas. Put 3 tablespoons of meat mixture in each tortilla and roll up tightly. Place in greased 9 x 13-inch pan. Pour remaining soup over enchiladas and top with cheese. Bake approximately 20 minutes, until cheese melts.
Fry measured amount of rice you want in oil until brown. Add onions (to your taste) and saute. Add in small amount of tomato sauce and diced tomatoes and saute. Reduce heat and simmer (covered) until very small amount of liquid is left. Remove from heat and let sit covered for a few minutes. Add salt and pepper to taste.
Place shredded chicken in buttered casserole dish. Blend the soup and sour cream. Pour over chicken. Crush crackers and pour over mixture. Melt butter and pour over top of crackers. Bake at 350° for 30 to 40 minutes.
Cook celery and onions in butter (saute). Pour all in bowl. Mix and bake 30 minutes at 350°.
Put all ingredients in blender and mix for about 10 seconds. Put in greased and floured pie pan. Bake at 325° for 1 hour or until it makes its own crust.
Prepare cake mix according to package in 13 x 9 x 2-inch pan. Remove from pan; cool completely. Place cake on wire rack over sheet of waxed paper. Poke cake using fork or end of wooden spoon at 1-inch intervals. Dissolve gelatin in boiling water; slowly drizzle over cake. Chill 1 hour.
Dissolve lye in cold water. Let cool. Add lukewarm grease and stir until set.
Mix in tub the water, baby bath and baby oil. Cut roll of Bounty in half, place in tub (cut side down). Put lid on and allow to sit overnight. Pull core out of paper towels, dispense from middle.
Pour water over bran. Set aside. Cream sugar, shortening, eggs, buttermilk, salt and soda. Add bran last. Make in cupcake papers. Fill half full. Bake at 375° for 15 to 20 minutes. Batter will keep for 2 to 3 weeks in refrigerator. If baking from refrigerator, muffins may take 5 more minutes to be done. Add raisins, nuts, mashed banana, dates or your choice of extras just before baking.
Crush Ritz crackers in blender or food processor and put in pie plate. Mix in seasonings. Dip chops in eggs and roll in cracker mixture. Bake in oven for about 1 hour at 350°. Serves 4 to 6.
Combine sugar, milk and baking chocolate, broken into small pieces, in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook to the soft ball stage without stirring. Remove from heat, add peanut butter, Marshmallow Creme and vanilla. Stir just until blended. Pour into buttered pan. Cool and cut into squares. Yields about 3 dozen pieces.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture until just blended. Stir chocolate chips and pecan pieces; drop by rounded tablespoonful 3 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Yields 3 dozen 3-inch cookies.
In large bowl, mix cucumbers and salt. Let stand 1/2 hour. Drain well. Stir in onions and green pepper.
Mix flour, sugar, salt, baking powder and Crisco. Work like mixing pie dough. Add egg and apples. Mix with fork. Pour in pan. Bake at 350° until apples are soft. (This mix is real dry.)
In a 9 x 1 1/2-inch round baking pan; stir together ice cream topping; butter. Sprinkle with nuts. Separate breadsticks but do not uncoil. Arrange coils atop caramel mixture. Bake at 350° for 20 to 25 minutes or until golden. Let stand 2 to 3 minutes. Loosen sides and invert rolls onto a serving plate. Serve warm.
Cube beef to 1-inch size. Combine the soup and wine, mixing well, and pour over beef cubes. Cover and bake at 350° for 2 1/2 hours or until beef is tender. If more liquid is needed, add a mixture of 50/50 wine and water. Cook noodles in lightly salted water; rinse and drain. Add butter and stir. Serve in fondue dish. Pour beef cubes and gravy easy over noodles. Put a side dish of extra gravy by noodle dish. Serves 100 people.
Pull Oreos apart and put icing in bottom of dish. Any kind of pudding, make and pour 1/2 over icing. Put in 1/2 tub Cool Whip on top of pudding. Crumble up rest of cookies and put on top of Cool Whip. Chill for 1 hour.
Clean jars and cucumbers. Pack in hot jars. Add pickling spices and dill seed to each jar. Pour vinegar solution over cucumbers and seal with hot lids.
Mash bananas with fork. Add remaining ingredients and mix well. Pour into a greased and floured tube pan or two loaf pans. Bake 40 minutes in preheated oven at 350°. Test for doneness.
Mix all ingredients and let stand for 1 hour. Cook over medium heat until mixture boils and forms a soft ball in cold water (15 to 20 minutes). Mix with mixer until just firm enough to spread.
Place all ingredients but vanilla in top of double boiler in which the water is boiling. Stir until smooth. Remove from stove; add vanilla and beat. Quickly pour into 7 x 9-inch buttered pan. When cold, cut and remove from pan.
Blend soups and broth (part milk will work). Stir in cheese; mix with spaghetti, turkey and mushrooms. Turn into a greased 11 1/2 x 7 3/8-inch baking dish. Sprinkle top with Parmesan cheese and paprika. Bake in a 350° oven for 30 minutes until brown.
Cook potatoes and slice thin. Put a third of potatoes in a shallow baking dish. Add salt, pepper and cheese. Repeat using rest of ingredients. Bake about 30 minutes or until brown on top in a 350° preheated oven.
Beat cream cheese until smooth, 1 to 2 minutes. Blend in remaining ingredients. Spread into 9-inch pie plate. Bake, uncovered, at 375° for 25 minutes. Serve with assorted crackers or vegetables. Makes about 3 cups.
Stew squash and onion. Add soup, rice, cheese and sour cream. Mix melted margarine and stuffing in bowl. Line bottom of buttered casserole dish with 1/2 of stuffing. Pour squash mixture on top and sprinkle the remaining stuffing on top. Bake at 350° for 30 minutes.
Mix cream cheese, horseradish, pepper sauce and salt in small bowl. Microwave on High 1 to 2 minutes, uncovered. Stir mixture after 30 seconds. Sprinkle with chives and serve with fresh vegetables and sliced kielbasa.
Mix the corn flakes and melted margarine together and make crust. Place cabbage, onion and cheese in layers over crust. Mix mayonnaise and crushed corn flakes and spread over top. Cook at 350° for 45 minutes to 1 hour.
In medium saucepan over medium heat, combine first 5 ingredients. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Remove from heat; stir in butter and apples. Makes about 2 cups.
Melt and mix margarine (1 stick) and graham cracker crumbs together. Pat firmly in bottom of 13 x 9 x 2-inch cake pan. Mix eggs, sugar and remaining margarine. Beat 15 minutes (with electric mixer). Spread mixture over crumb crust. Slice bananas lengthwise over sugar layer. Spread the pineapple over bananas. Top with Cool Whip. Sprinkle with nuts and top with cherry halves.
Prepare Rice-A-Roni as directed. In another skillet, brown ground beef, celery and peppers. Add salt and pepper. Add Rice-A-Roni and continue cooking. Put into a casserole and top with grated cheese. Bake at 350° until cheese melts. Makes 6 servings.
Mix rum, gin, vodka and Triple Sec separately in a pitcher. Add Lemix. Add Pepsi to individual taste. Fill glass with ice.
Everything is put into a bowl at one time and beaten with an electric mixer for 20 minutes at moderate speed. Put in ungreased tube pan and bake one hour or a little less at 350°. (Important: Start cake in cold oven.) When baked, let stand until cool before removing from pan.
Blend butter and sugar. Add eggs, milk and vanilla. Mix well. Sift dry ingredients and stir into mixture. Divide into 3 or 4 parts. Wrap in wax paper and refrigerate. When dough is well chilled, roll thin on a lightly floured board. Cut into desired shapes. Place on greased and floured cookie sheets. Bake at 350° for 8 to 10 minutes or until slightly browned. Decorate with icing or sprinkle sugar on cookies before baking.
Slice onions and squash. Cover with water. Stew until crisp. Not done. Add butter. Let cool for about 20 minutes.
In a skillet, brown sausage and onion until brown (done). In a large mixing bowl mix the following: sausage, onion, spinach, cheese, Ricotta cheese, garlic, pepper and eggs until well blended. Pour this into pie crust. Top with other pie shell and flute. Bake at 375° for 45 to 50 minutes or until golden brown.
Dissolve the Jell-O in boiling water. In blender, combine Jell-O mixture, soup, mayonnaise, pickles and cottage cheese. Blend well and add tuna last. Store covered in the refrigerator. Serve on lettuce with a slice of tomato for an attractive salad plate.
Cream together shortening and sugar. Beat in molasses and egg. Sift together flour, baking powder, soda, salt and ginger. Stir into molasses and sugar mixture. Blend well. Chill. Roll out to 1/4-inch and cut into desired shapes. Cool 5 minutes to firm before moving to rack. Makes 2 dozen large cookies. Decorate with Fluffy Frosting.
Place fish in baking dish. Mix soup with milk and pour on top of fish. Drain tiny shrimp and place on top of fish. Bake at 350° for 20 minutes, covered.
Drain oil from tuna into large pan. Chop onion. Cook onion in tuna oil until tender. Add rest of ingredients, except tuna and rolls. Cook slowly for about 20 minutes, stirring to keep from sticking. Break tuna in large pieces into the sauce. Cook 10 minutes longer, stirring as needed to prevent sticking. Serve on hamburger rolls.
In a large bowl or breadmaker, combine first five ingredients. If using a breadmaker, set bread setting on manual. In a saucepan or microwave-proof bowl, heat buttermilk and butter just until warm (110° to 115°). Add to flour mixture. Beat for 2 minutes at medium speed. By hand or breadmaker, mix in remaining to flour to form stiff dough.
Boil chicken until tender. Cool and debone it. Cook minute rice according to package directions. Melt butter in saucepan. Add all soups and mix. Put rice, chicken and soup mixture in a casserole dish and mix well. Cook in oven at 350° for 30 minutes.
Bake cake at 350° for 50 minutes in a 9 x 13-inch pan. Put holes in top of cake with fork. Pour glaze over it while cake is still warm.
Preheat oven to 350°. Combine all ingredients and mix well. Press firmly into an ungreased 8-inch square baking pan or dish. Top with extra catsup and spread evenly. Bake for 45 minutes.
Mix 1 stick margarine with crushed wafers. Spread in bottom of 13 x 9-inch pan. Mix eggs, sugar and remaining margarine together; beat until smooth (do not put in blender). Spread mixture over crushed wafers. Layer sliced bananas and pineapple. Cover with whipped topping. Sprinkle with chopped nuts; garnish with cherries. Refrigerate.
Preheat oven to hot (450°). Combine water, salt or spike and butter and bring to a boil. Remove from heat and add flour all at once. Stir vigorously until the mixture leaves the sides of the pan and forms a ball around the spoon. Cool slightly. Add the eggs, one at a time, and beat until the mixture is smooth and glossy after each addition. Add the basil, prosciutto, cheese and pepper with the last egg. Drop mixture by rounded teaspoonfuls onto a greased baking sheet. Bake for 15 to 20 minutes until puffed and golden. Cool on rack. Store in airtight container and reheat in oven before serving. You may substitute dill and smoked salmon for the basil and prosciutto for a different taste. Try splitting the puffs and filling with a mixture of spinach, mushrooms, garlic and shallots sauteed in olive oil until moisture is absorbed. Throw in a few toasted pine nuts for texture.
Cook rhubarb, sugar and pineapple at least 20 to 25 minutes. Add dry jello. Mix and pour into jars and seal. Store in freezer. Makes 4 or 5 pints.
Mix well and cover with 1 cup sugar. Add liquid and refrigerate several hours before serving. This keeps up to 9 days.
Chop and mix peppers, tomatoes and onions. Add drained kidney beans and Cheddar cheese. Toss and top with crumbled corn chips. Pour Catalina dressing on top and serve.
Mix all together. Drop by teaspoons on an ungreased cookie sheet. Bake 10 to 15 minutes at 400°.
Preheat oven to 350°. Spray muffin tins with Pam. Combine flour, sugars, soda, salt and spices in a large bowl; set aside. Combine buttermilk, oil, egg, egg whites and molasses. Add flour to buttermilk mixture; do not overmix. Pour into 12 muffin tins. Bake for 15 minutes, or until done. Serve warm or cold. Can be heated lightly; warm in microwave oven. Very good.
Cream cheese. Mash and mix well. Add sour cream and milk, grated onion, bell pepper and chopped pecans. Scoop out center of beets and stuff beets with cream cheese mixture.
Brown meat, drain and add sauce to simmer. In large casserole, layer half the shells, half the sauce, half the sour cream and half the Provolone slices. Repeat layers and top with Mozzarella. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake another 15 minutes until cheese begins to brown. Let stand 10 minutes before serving.
Mix sugar, oleo, coconut, pecans and vanilla. Beat eggs and add to sugar mixture. Mix well; pour into pie shells. Bake at 300° for 50 to 55 minutes. Whip the cream. Add to pies after they are cool.
Place spinach, cream cheese and onion soup mix in 1/4 cup melted margarine. Mix well and pour in a greased casserole pan.
Mix milk and instant pudding mix. Beat on low until mixture thickens. Add tub of Crystal Lite and mix well. Stir in Cool Whip. Pour into graham cracker crusts. Chill.