HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix water, tomato sauce and Ragu in bowl. Spray a 9 x 13-inch pan. Put a thin layer of sauce in pan. Make a layer of uncooked lasagne noodles. Blend together well the tofu, chopped onion and seasonings. Make a layer of tofu mixture over noodles. Layer spinach and olives or asparagus. Repeat: sauce, noodles, tofu and spinach or asparagus. Cover with grated cheese of choice. Store in fridge overnight. Bake at 350° for 30 to 40 minutes.
Mix all ingredients well. Pour over fish in a glass container and let stand at least 1 hour before grilling.
Step 1: In a small mixer beat egg yolks at high speed on electric mixer until thick and lemon colored, about 5 minutes. Gradually add 1/3 cup of granulated sugar, beating constantly. Stir in peel and juices.
Cream butter. Gradually add sugar, beating well. Add remaining ingredients. Beat until smooth. Can also add thinly sliced bananas on top of each layer of frosting.
Toss together first 5 ingredients until well blended. Shape into 3/4-inch balls and chill 2 hours or more. Bake meatballs in a shallow pan with oil in a 350° oven for 30 minutes. Drain fat; cover with sauce. Cook 30 minutes more. Spoon into a chafing dish with green pepper and pineapple. Makes about 48 meatballs.
Roll in small balls (about 105°). Put on cookie sheet and bake at 450° for 7 minutes. Put in crock-pot and add mushroom soup (don't dilute). Cook on high for 1 1/2 to 2 hours.
Dissolve gelatin in 1/4 cup cold water. Heat soup. Add cream cheese and stir until melted. Add gelatin. Cool mixture. Add mayonnaise, celery, onions and shrimp. Pour into mold and chill at least five hours.
Put Cool Whip in a large bowl. Add Grape-Nuts (approximately 2 cups). Let set overnight. Eat and enjoy.
In heavy saucepan, combine sugar, flour, spices and salt. Blend in sour cream and raisins. Soak raisins in boiling water 10 minutes ahead of time. Add beaten egg yolks and cook until thick, boil 3 minutes. Pour into baked pie shell. Cover with the Brown Sugar Meringue.
Mix crumbs and melted margarine; set aside 1/2 cup of mixture to sprinkle on top of filling. Press the rest firmly into bottom of 9 x 13-inch pan.
Combine all ingredients except chicken, mixing well. Add chicken; toss to coat. Refrigerate for 30 minutes, tossing chicken again after 15 minutes. Broil for 5 minutes; turn chicken over and brush with remaining marinade. Broil until done, about 3 minutes longer.
Preheat oven to 350°. In a large mixing bowl, mix together ground beef, bread crumbs, onion, beaten egg, horseradish, salt, ketchup, milk and Lawry's seasoned salt. Transfer mixture to a 9 x 5-inch loaf pan. Cover with foil and bake for 1 hour. Uncover and bake 15 minutes. Remove from oven and drain excess fat. Serve with gravy, mashed potatoes, vegetable, cole slaw and roll, if desired.
Combine all ingredients except the onions and simmer for 20 minutes. Stir in onion rings and sprinkle with soy sauce. Serve with salad and crackers.
Blend soup mix, sour cream and mayonnaise. Stir in spinach, cheese and water chestnuts. Cover. Chill 2 hours.
Combine all ingredients in bowl. Leave chicken stand in this overnight or a couple of hours. Keep in refrigerator. Crush 2 cups herb seasoned croutons. Roll chicken in this. Melt 1/4 cup butter and 1/2 cup shortening together. Spoon half over the chicken. Bake at 350°, uncovered, for 45 minutes. Spoon remaining butter mixture over it and bake for 10 to 15 minutes longer.
Combine ingredients. Mix thoroughly and shape into 3/4-inch meatballs. Bake at 375° for 15 minutes. In saucepan, mix 1 bottle chili sauce and small jar grape jelly. Heat and add meatballs and bring to a simmer.
Combine first 8 ingredients. Arrange chicken in baking dish. Pour mixture over top. Cover and bake in 350° oven for 1 hour. Serve over rice with vegetable.
Mix cream cheese, Roquefort cheese, garlic and Worcestershire thoroughly. Add pecans and parsley. Roll in ball. Serve with Ritz crackers.
Cook broccoli	cuts according to directions and drain. Saute 1/2 cup onions in 1/2 stick of butter. Add cheese. Mix and turn contents into a 2-quart casserole. Sprinkle with slivered almonds and bake in 350° oven for 20 to 30 minutes or until sauce is bubbly.
In plastic bag, combine flour and seasoned salt. Add chicken; shake to coat well. In large skillet, brown chicken in oil; continue cooking, uncovered, over low heat 15 minutes. Add remaining ingredients; blend well. Bring to a boil; reduce heat. Cover and simmer 20 minutes or until liquid is absorbed and chicken is cooked through. Makes 4 to 6 servings.
Mix water and cornstarch. Add all other ingredients, except butter; cook until clear. Add the butter. Pour into cooked crust. Cool and serve. Top with whipped cream. Use any kind of fruit juice.
Cream cottage cheese and butter together in a bowl. Add flour and mix well until dough forms a ball. Flatten into a round and wrap in waxed paper. Refrigerate several hours or overnight.
Mix well and pour into 9 x 13-inch glass baking dish, mixing together the sweet potatoes, sugar, eggs, vanilla and butter. Mix the brown sugar, flour, nuts and butter together well and sprinkle on sweet potatoes for the topping. Bake at 350° for 30 to 40 minutes.
Mix broken up cookies and next three ingredients in medium dish. Add whipped topping. Refrigerate.
Preheat oven to 450°. In a large skillet, saute onion in butter until softened. Add next 6 ingredients and heat through. Keep warm over low heat. Cover bottom of a 12 x 8 x 2-inch baking dish with 1/2 the enchilada sauce. One at a time, dampen each tortilla with water and heat on both sides in a hot, ungreased skillet until soft and pliable. Place 1/4 to 1/3 cup meat mixture on each tortilla and roll; place in a baking dish. Repeat. Top with remaining enchilada sauce, salsa and cheese. Cover and bake until heated through (20 minutes).
In a blender, add one cup of milk and one teaspoon of vegetable oil. Add cheese, crackers and yellow pepper. Blend and season to taste. Huancaine sauce is most the popular entree in Peru, when served with boiled potatoes and decorate with lettuce, boiled eggs and olives.
Mix flour, baking powder and salt together. Set aside. Cream together sugar, Crisco, eggs and bananas. Then add to the dry ingredients. Add nuts. Pour into greased 9 x 5-inch pan. Bake in a 350° oven for 60 minutes. Cool 15 minutes in pan. Then remove from pan and cool on rack. Wrap in foil. Store overnight at room temperature.
Peel and devein shrimp and cook 3/4 the way on an open grill being sure to turn often so they do not burn or dry out. In a separate pan place butter, garlic and chili peppers and heat on low flame. When garlic starts to brown add sherry to pan. Turn off the flame and add honey. Now add shrimp to saute pan and finish cooking shrimp while letting sauce reduce. Arrange shrimp with sauce on a serving platter and sprinkle with chopped scallion.
Place sugar, cocoa, milk and butter in saucepan and cook slowly until a full boil. Boil hard for 1 minute. Add peanut butter and vanilla. Pour hot mixture over oatmeal until completely covered. Drop by teaspoon on wax paper. Let cool. Makes about 3 dozen.
Melt 1/2 cup margarine and 1 1/2 packages marshmallows and pour over Rice Krispies. Pour 3/4 of the mixture into buttered 10 x 15-inch pan. Cover with 1/2 package marshmallows. Melt the caramels, 1/4 cup margarine and Eagle Brand milk and pour over marshmallows. Spread remaining Rice Krispies mixture over top. Cool and cut into bars.
In a mixing bowl, beat cream cheese and powdered sugar. Beat in melted chocolate, milk and vanilla until smooth. Fold in marshmallows. Mix well. Cover and refrigerate for 30 minutes or until easy to handle. Roll into 1 1/2-inch balls, then roll in coconut. Store in the refrigerator.
Cut each potato lengthwise into 8 wedges. Spray potato surfaces with Pam. Combine cheese and seasonings in a small plastic bag. Add potato wedges to the bag and shake to coat. Arrange potato slices in layers in a microwave-safe baking dish. Cover and microwave on High power for 15 minutes, rotating dish twice during cooking.
Mix sugar, Jell-O and boiling water to dissolve. Refrigerate until thick, but not set. Mix cheese and pineapple until creamy, then beat with cream and Jell-O mixture. Add pecans and pour into mold or bowl and let it set. Makes 4 servings.
Cream the butter and sugar. Add egg yolks, one at a time. Sift flour and soda. Add with sour cream. Fold in well beaten egg whites. Bake in greased and floured pan for 1 hour and 30 minutes at 300°. Remove from pan at once.
Preheat oven to 350° (325° for glass dish). Place butter in 13 x 9-inch pan. Melt in oven. Sprinkle crumbs over butter. Top with coconut, then condensed milk. Bake for 25 minutes, or until lightly browned. Melt peanut butter and chocolate chips in small saucepan over low heat; spread evenly over hot coconut layer. Cool for 30 minutes. Chill thoroughly. Cut into bars. Store, loosely covered, at room temperature.
Brown bacon, hamburger and onion. Drain. Add to other ingredients. Pour into baking dish or pan. Bake at 350° for 45 minutes.
Divide biscuits in half and put a piece of cream cheese in each, sealing the biscuit around the cheese. Melt margarine and dip each cheese biscuit in it. Mix sugar, cinnamon and nuts. Roll each butter covered biscuit in mix. Stand them side by side in a Bundt pan. Sprinkle excess butter and nut mix over it. Bake at 350° for 30 to 40 minutes.
In punch bowl, combine 1 1/2 quarts apple juice, grape juice and lemonade concentrate; chill.
Mix ingredients and pour into a greased and sugared Bundt pan. Bake at 325° for 45 minutes or until done.
Prepare pie shell, either crumb or baked pie crust. Pour lime juice slowly in milk. Do not beat, just stir. Fold Cool Whip into mixture. Refrigerate or freeze.
Remove stems and seed from peppers. Put peppers in cold water. Bring to a boil. Boil 5 minutes. Drain and set aside. In a bowl combine cereal and 1/2 cup tomatoes. Brown meat; add seasonings and mix well. Stir into cereal mixture. Fill each pepper with 1/2 cup meat mixture. Place in greased baking dish. Pour remaining tomatoes over peppers. Sprinkle with cheese. Bake at 375° for 25 minutes.
In a 3-quart saucepan over medium heat, in hot oil, cook onion and garlic until tender, stirring occasionally. Stir in soup, beans with their liquid, sausage, chilies, tomatoes with their liquid and water; heat to boiling. Reduce heat to low. Cover; simmer 10 minutes to blend flavors.
Mix together well. This dip is good with fruit (apples, muskmelon, cantaloupe, watermelon, etc.).
Combine first 4 ingredients in a large bowl and mix well. Season with salt and pepper. Form into small meatballs. Blend remaining ingredients in a large skillet over medium heat. Add meat balls. Cover and simmer about 30 minutes, stirring occasionally. Transfer meatballs to dish. Skim excess fat from sauce. Pour over meatballs and serve warm.
Mix the cream cheese and sugar. Drain the pineapple and strawberries and add them along with the pecans to the cream cheese and sugar mixture. Whip the topping and fold into the cheese and fruit mixture. Put in a pretty bowl and chill.
Layer 1: Mix the margarine and flour. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Put butter into pan and melt. Beat eggs until light. Mix with other ingredients and bake, stirring while baking. Bake about 45 minutes in iron skillet.
Preheat the oven to 375°. Lightly grease cookie sheets with butter. In a large mixing bowl, cream the butter with the black pepper, cinnamon, cloves and sugar. Beat in the egg and the vanilla. Sift together the flour, baking powder, salt and cocoa. Add the sifted ingredients, 1/2 cup at a time, to the batter, mixing well after each addition. Shape the dough into 1 inch balls. Place them 2 inches apart on the prepared cookie sheets. Dip the bottom of a glass into confectioners sugar, then use it to flatten the balls to a thickness of 1/4 inch. Bake for 12 minutes or until the edges of the cookies are lightly browned.
Combine graham cracker crumbs and melted butter. Press into spring-form pan, halfway up the sides. Chill.
Place peeled eggs in gallon-container with tight lid. Mix together remaining ingredients and pour over eggs. Refrigerate at least 2 days before serving.
Beat all of the first 6 ingredients until thick and creamy. Add coconut flaked and fold in. Spoon into cupcake liners in muffin (cupcake) pan. Top with half of maraschino cherries as optional. Store in freezer at least 3 hours. Keep frozen until ready to eat. Makes about 24.
Rinse fish and pat dry. Arrange fish in rectangular non-aluminum baking dish. Combine all remaining ingredients in a small bowl. Stir and pour over steaks, turning to coat evenly. Cover and refrigerate overnight.
Melt margarine; add rice and 1 1/4 cups water. Add dry onion soup; mix well. Cut up chicken into pieces and add to 1 cup of water and mix. Turn skillet on low and cook, covered, about 30 minutes or until rice is tender. Yields 6 servings.
Soften the cheese and slowly blend in soup so that there are no lumps. Stir in mayonnaise, lemon juice, garlic and Worcestershire. (Can be made the day before to this point.) One hour before serving, pick over drained crab to be sure all bones are out. Add to soup mixture. Keep cold until serving. Serve with dipping chips.
Make cake mix as directed. Bake in 13 x 9 x 2-inch pan. While warm, put holes in it and pour pineapple over it. Let cake cool, then make instant pudding. Add cream cheese and beat. Pour this on cake, then spread Cool Whip. Can sprinkle with pecans or coconut.
Crumble together and press into 13 x 9-inch pan. Bake 20 minutes at 350°. Let cool. Slice 6 or 7 bananas on top of crust.
Cook onion, celery and cabbage in water in stock pot until the onion and celery are clear. Add tomato juice, Veg-All and Worcestershire sauce and cook 10 minutes. Add hamburger, salt and pepper. Simmer 45 minutes to 1 hour. Makes 2 quarts.
Mix all ingredients. Top with crushed Ritz crackers. Bake at 300° for 45 minutes.
Spread cashews and noodles on cookie sheet and heat them in oven. Meanwhile, slowly heat and melt butterscotch chips. When melted, add nuts and noodles and mix well. Quickly drop by teaspoonfuls on wax paper and let them cool on counter.
Mix the salmon with corn meal until proper consistency to mix into cakes. Fry in hot fat; salt to taste.
Pour juices in a 36 cup coffee maker. In basket, put 2 cinnamon sticks and a few red hots. Let it perk.
Spray 2 flour tortilla shells with butter flavored Pam. Cut with pizza cutter into triangles or strips. Put into large bowl with a seal and sprinkle with 1 1/2 tablespoons of cinnamon and sugar. Shake in sealed bowl until coated. Bake on nonstick sheet 8 to 10 minutes at 350° or until lightly browned.
In large saucepan (6-quart), place meat and saute. Add peppers, onions, garlic and vinegar. Saute until soft. Add spices and beans; simmer 20 minutes. Add tomatoes, tomato paste and bouillon and stir well. Simmer 1 hour (until meat is tender). Serve over white rice!!
Using a saucepan, combine Coca-Cola, butter, oil and cocoa. Bring to a boil. Remove from heat and add marshmallows. Let melt. Combine flour, sugar and soda in bowl. Combine buttermilk, beaten eggs and vanilla in another bowl.
Preheat oven to 450°. Put butter in 8-inch pie plate. Place in oven to melt. Keep an eye on it and remove when melted. Don't let butter burn. Beat eggs until fluffy in large bowl. Add milk, flour and salt and beat until smooth. Pour immediately into hot pie plate. Bake for 18 minutes. Don't peek! Top with butter, pancake syrup or powdered sugar.
Prepare apples and set aside. Measure salad oil into large bowl. Add sugar and eggs and beat on low speed of mixer until creamy. Sift flour and measure. Sift again with salt, soda and baking powder. Add flour mixture a little at a time and beat well. Fold in apples, pecans and vanilla. Batter will be stiff. Spread evenly in a greased and floured 9 x 12-inch pan and bake at 350° for 50 to 60 minutes. Can be served plain or with whipped topping.
Saute onion in oil until golden. Combine with potatoes and shape into small, flat patties. Roll in flour and brown both sides in oil or bake on greased cookie sheet in moderate oven until brown.
Cook spinach according to directions on package; drain and reserve liquid. Melt butter; stir in flour, stirring until smooth, but not brown. Add onion and cook until soft over low heat (do not brown). Add reserved liquid, stirring constantly to avoid lumping; add seasoning and cheese which has been cut into small pieces. Stir until smooth and melted. Combine spinach. This may be served immediately or put into a casserole dish and topped with buttered bread crumbs. Flavor increases if later is done. Can be frozen.
Cook noodles. Cook, but do not brown celery and onion in butter. Add meat, soup, salt and pepper; heat thoroughly. Pour half of noodle in 1 1/2-quart casserole and top with half mixture. Repeat layers with the rest of noodles and mixture. Top with cheese and bake at 375° to 400° for 30 minutes until bubbly hot and brown. Serves 6.
Blend first 9 ingredients. Pour over scallions and cooked spaghetti.
In skillet, cook zucchini and onion in oleo until tender, about 10 minutes. Stir in seasonings. In bowl, blend eggs and cheese. Stir in zucchini; mix. Separate dough, place in ungreased 11-inch quiche, 10-inch pie pan or 12 x 8-inch baking dish. Press over bottom and up sides to form crust. Spread crust with mustard. Pour in zucchini mix. Bake at 375° for 18 to 20 minutes or until knife inserted comes out clean. Serves 6 to 10.
Remove skim from turkey thighs. Remove bones from meat. Cut meat into small bite size pieces. Brown turkey on top of stove in oil in a large deep cooking pot. Add onion and water and cook (not boil) until meat is tender but not cooked thoroughly. Add potatoes and carrots. Cook until potatoes are done. Add peas and diced tomatoes. Add Gravy Boat. Mix/stir until all is brown in color. Mix cornstarch with small amount of water. Add to bubbling mixture until thick. You may need more water for a "loose" stew. Serves 4.
Soak kidney beans overnight with baking soda (2 teaspoons) and salt. In a teaspoon of bacon grease cook celery, onion, green pepper and garlic. Add cooked ingredients to beans covered with a good amount of water. Add bay leaf, cayenne pepper, thyme and 2 tablespoons Tony Chachere Cajun seasoning. Add cut up regular and Cajun sausage. Let simmer for 1 or 2 hours. Cook bacon, save grease, crumble bacon and set aside. Add flour, water and 1 cup mashed beans to bacon grease. Put this mixture back in beans. Add cayenne flakes and 1 cup catsup and simmer for 1 hour. Cook rice and serve the red beans over the rice.
Cook beans as directed. About 45 minutes before beans are fully cooked, add onion, carrots and cabbage. Continue cooking for 30 minutes. Add tomato juice and whole black pepper. Bring to a boil and simmer 15 minutes. Salt to taste.
Wash chicken and dry on paper towels. In Dutch oven, saute bacon until crisp; remove. Add butter and drippings; heat. Add chicken and brown well all over; remove. Pour off all but 2 tablespoons fat from Dutch oven. Add mushrooms and white onions to Dutch oven; cook until nicely browned. Remove. Set aside with chicken. Add green onion and garlic to Dutch oven; saute 2 minutes. Remove from heat. Stir in flour, salt, pepper and thyme. Return to heat and cook, stirring constantly, until the flour is browned, takes about 3 minutes. Gradually stir in wine and chicken broth; bring to boiling, stirring. Stir in bacon, chicken pieces, onions and mushrooms. Refrigerate covered overnight. Next day, add scrubbed potatoes. Bake, covered, at 400° for one hour and 50 minutes (or until tender). Garnish with parsley. Makes 4 servings.
Heat oven to 350°. Lightly spray 13 x 9-inch glass baking dish with no-stick cooking spray.
Mix instant vanilla pudding with 1 1/2 cups cold milk, sugar, Eagle Brand milk, vanilla and Cool Whip. Layer vanilla wafers and bananas in large bowl. Pour mixture over them. Cool!
Heat oven to 350°. Heat cheese and cream, stirring constantly, until cheese is melted. Remove from heat; stir in remaining stuff. Cover; bake for 45 minutes. Makes 4 large servings.
Cream butter, sugar and eggs. Mix other ingredients and drop from spoon onto cookie sheet. Bake at 350° for 30 minutes.
Boil sugar, syrup and oleo for 1 minute. Remove from heat and add peanut butter and corn flakes. Press in square pan. Cool and cut.
Drain liquid from sauerkraut, cut with scissors. Add lemon juice and sugar. Add rest of ingredients. Mix well and refrigerate. Will keep many weeks in refrigerator.
Mix pineapple with juice and sugar. Bring to a boil. Add dry jello and water; stir well and let gel. Add cheese, pecans, and Cool Whip. Chill and serve.
Mix ingredients. Put in a closed container and refrigerate. Drink 2 ounces a day.
Cream sugar and shortening. Add beaten eggs and beat well. Make paste with cocoa and food coloring. Add to mixture. Add vanilla and beat well. Sift salt and flour; add alternately with 3/4 cup buttermilk. Mix well. Mix vinegar and soda with remaining buttermilk; fold into first mixture.
Mix all until well blended; shape into 1-inch balls. Cook on ungreased cookie sheet and bake at 350° for 12 to 15 minutes. Makes about 5 dozen. These may be frozen and baked when needed. Great for parties!
Brown beef and taco seasoning. Mix lettuce, tomato, onion, green pepper, black olives and beef. Just before you serve, add dressing, cheese and chips.
Sift dry ingredients. Add sour cream; blend and knead lightly. Pat or roll out and cut. Bake at 450° for 10 minutes. Yields 16 biscuits.
Mix cake mix with the jello. Add the water, oil, eggs and 1/2 of the strawberries. Mix and pour into a 9 x 13-inch pan or jelly roll pan sprayed with Pam. Bake at 350° for about 25 minutes. Ice while warm.
Grease a 9 x 13-inch baking dish. Place bread or grits in bottom of dish. Sprinkle cooked sausage over bread. Sprinkle cheese over sausage. Beat eggs, milk, salt and pepper together; pour over the casserole. May cover and sit overnight in the refrigerator. Bake, uncovered, at 350° for 30 to 45 minutes.
Let bread dough rise (approximately 1 1/2 loaves of the frozen kind). Break off pieces the size of hickory nuts. Roll in melted butter and then in 1 cup sugar with cinnamon. Drop in greased tube pan (must be tube pan; other will not work). Let rise until size of walnuts. Start at 400° for 15 minutes; reduce to 350° for 15 minutes, for a total of 30 to 40 minutes. Invert and remove from pan and pluck-it!
Crush graham crackers. Place in 9 x 9-inch pan or pie dish. Press in bottom of pan. Refrigerate crust while mixing other ingredients. Beat cream cheese, lemon juice, vanilla and Eagle Brand milk until smooth. Pour into crust. Refrigerate at least 1/2 hour, then spread cherry pie filling over top. Continue to refrigerate until serving. Makes 6 to 8 servings.
In large (very large) kettle, mix everything with enough water to make a good soup. Simmer and serve. Can freeze some for a later date.
Soften cream cheese; mix all ingredients except bread crumbs together. Place mixture in an ovenproof container. Mixture may be refrigerated at this point until needed.
Blend cream cheese and cream; add other ingredients. Refrigerate 2 to 3 hours.
Day Before: Preheat oven to 275°. Beat eggs with salt until frothy. Add sugar 2 tablespoons at a time, then add vinegar and vanilla. Beat 10 minutes. Cut 2 (9-inch) circles from brown paper. Spread 1/2 of meringue on each circle. Place circles on cookie sheet. Bake for 1 hour. Let cool in oven. When cool, store in covered container.
Cook sausage; drain on paper towels, then crumble up. Flatten biscuits. Brush with melted margarine. Top with sausage and sprinkle with cheese. Bake at 400° approximately 10 minutes on a cookie sheet. Serve hot.
Brown pork chops in a large skillet in olive oil. Place rice in ungreased shallow 3 quart baking dish. Pour orange juice over rice. Top with pork chops. Pour soup over all. Cover tightly with foil and bake at 350 degrees for 40 - 45 minutes until pork chops are done and rice is tender.
Preheat oven to 375°. In a large mixing bowl, combine and mix well all the ingredients.