HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large pan, cook onion and garlic in oil. Add pasta sauce and sausage. Simmer 15 minutes. In a bowl, mix Ricotta, spinach, Mozzarella, Parmesan and eggs. In a 15 x 9-inch baking dish, layer 2 cups sauce, half the lasagna, half the cheeses, remaining lasagna and sauce. Cover. Bake at 350° for 45 minutes, or until hot. Uncover. Top with remaining cheeses. Bake at 350° for 15 minutes. Let stand 15 minutes.
Mix together. Bake 20 to 25 minutes at 400°. Makes 18.
Use a large bowl; mix everything, except sour cream until mixed in. Now fold in sour cream. Bake 1 1/4 hours at 325°. Leave in oven to cool for 2 hours with oven door open. (Don't grease and flour pan.)
Slice carrots thinly; cook 15 to 20 minutes in water, covered. Melt butter and cook onion; stir in flour, salt, mustard, then milk. Cook, stirring until smooth. Add pepper and celery salt. In 2 quart casserole, arrange layer of carrots, then cheese, ending with carrots. Pour sauce over carrots/cheese. Top with crumbs. Bake uncovered 25 minutes at 350°. Serves 8.
Saute onion in 1/2 stick butter. Low boil onion, soups and chiles. Line 9 x 13 x 2-inch pan with 1/2 of tortillas. Pour half of soup mixture over tortillas. Layer half of chicken and then cheese. Repeat. Bake at 350° for 30 minutes. Serve with jalapenos.
Make brownie mix according to package directions. Stir in chocolate chips. Bake according to directions. Pour coffee over cooled brownies. Mix pudding. Crumble half the brownies into the bottom of a large glass bowl. Pour half the pudding on top. Crumble three candy bars on top of pudding and cover with half the whipped topping. Repeat layers.
Heat oven to 350°. Lightly grease a 2-quart shallow baking dish. Mix all ingredients in casserole until blended. Bake, covered, until hot and bubbly, 25 to 30 minutes. Makes 6 servings.
Line greased 9 x 13-inch dish with croutons and cooked sausage. Beat eggs, mustard, milk, soup and mushrooms. Pour over sausage. Must be refrigerated overnight. Bake in 350° oven for 1 hour and 15 minutes. Sprinkle with cheese last 20 minutes.
In blender or food processor, mix sugar, dry mustard, salt, vinegar and 2 tablespoons chopped onion; slowly add salad oil, then stir in poppy seed. Pour over vegetables and cover. Put in refrigerator for at least 24 hours (48 hours is recommended).
Cook pasta until barely tender, about 8 minutes. Drain and rinse with cold water and drain again.
Combine all ingredients in a large bowl; toss to mix. Cover and chill for 2 hours.
Place all ingredients except spaghetti in slow cooker. Cover and cook on low 4 hours or until vegetables are tender. Turn on HIGH. Stir in spaghetti. Cover. Stir again after 10 mins. Cover and cook 45 mins. or until pasta is tender. Garnish with basil and bell pepper strips.
Mix well. Use sugar until you can shape into small balls. Using a squirt bottle, place a dab of melted chocolate in candy cup. Place ball in center. Finish filling cup with chocolate.
Combine softened cream cheese with mayonnaise, relish and celery salt. Blend until creamy and smooth enough to spread. Lay out ham slices; spread with cream cheese mixture. Place a pickle spear across on end. Roll starting at the end with pickle spear; freeze slightly in covered container. Slice into thin circles while still frozen.
Mix sugar, shortening and eggs; beat hard until light. Add mashed banana. Mix flour, baking powder, salt and baking soda. Stir well until smooth. Add walnuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 minutes to 1 hour.
Stir concentrate into cranberry juice. To serve, stir in diet pop and serve over ice. Yield: serves 8; 21 calories per serving.
Mix all ingredients together. Spread abundantly on flour tortillas and then roll each tortilla up tightly. The cheese sticks them together. These may be sent in lunches like this or cut in about 1-inch slices and served with mild salsa for parties.
Combine chili powder, oregano, salt, cayenne pepper, cumin, tomato juice and chili beans with 4 cups of water in a large saucepan. Simmer for several minutes. Cook beef. Drain and add to bean mixture. Cook on low heat for 1 hour.
Mix first three ingredients in bowl. Leave in warm place until frothy. Mix next four ingredients in another bowl. Add yeast mixture and onion to flour mixture, kneading to make soft dough. Knead lightly on floured surface for 10 minutes until dough is smooth and elastic. Place dough in a bowl, cover with damp cloth and leave to rise in a warm place for about 1 1/2 hours, until doubled in size. Turn dough onto floured surface and knead 5 minutes. Shape into rolls or loaves and place on baking tray or greased loaf pans. Brush dough with a little water and sprinkle with the lovage seeds. Leave for 20 minutes. Bake at 450° for 10 minutes, then reduce oven to 400° for a further 5 to 20 minutes. Remove from pans to wire racks. Yields 14 rolls or two (1 pound) loaves.
Combine all ingredients. Bake in a greased and floured 9 x 13-inch pan at 325° for 35 minutes.
Cook sliced carrots in salted water for about 10 minutes or just barely done. Drain. Cool. Place in large bowl. Add onions and green pepper. Combine, blend remaining ingredients and pour over carrots. Marinate overnight in refrigerator. Keeps 1 week.
Mix macaroni and cheese; drain, then add tuna. Mix in cream of mushroom and celery soups and if you want peas. Put in microwave for 5 minutes or until warm.
Cook, crumble meat. Add peppers and onions. Cook on medium high heat until done (about 10 minutes). Stir; drain. Mix in taco seasoning, sauce, paste, water and chili powder. Cook on medium heat until thickened. In a separate bowl, combine sour cream, eggs and pepper. In a glass dish (8 x 10-inch), put 2 tortillas down, half the meat mixture, then 1/2 sour cream. Repeat and sprinkle with cheese. Microwave 10 to 15 minutes until cheese is melted.
Mix tomatoes, sugar, salt, paprika, mustard, and cheese. Pour into a 9 x 9 inch casserole dish. Top with Ritz crackers and spoon melted butter on top. Bake at 375 degrees for 30 minutes.
Put cake mix in big bowl; add 5 eggs. Beat until smooth. Add oil, milk and water. Stir all together. Then add pistachio pudding. Bake in a Bundt pan. Bake for 1 hour at 350°.
Spray a large saucepan with nonstick spray. Add onion and celery; cook until tender, stirring frequently to prevent sticking. Add flour and mix well. Add remaining ingredients except tortillas. Bring to a boil, then reduce heat and simmer 10 to 15 minutes until vegetables are tender. Cut tortillas in half, then into strips like noodles. Add to soup and simmer 5 minutes longer. I add 6 tortillas to soup in strips and simmer until dissolves. This thickens soup. Just before serving, I add the other 6 cut into strips.
Heat oven to 325 degrees. Beat butter until creamy. Add eggs. Beat until well blended. Add bananas, crushed pineapple (juice also), and vanilla. Beat until smooth. Add dry ingredients and blend. Add the nuts. Pour into tube pan and bake 70 - 75 minutes. Cool 10 minutes in pan. Turn out onto cake plate. Enjoy!!
*Pick them while they are still small. Walter said they will get too hard in 2 or 3 days.
Saute bacon and onion in skillet. Drain. Add green beans and sugar. Simmer 25 - 30 minutes. Also good in crock pot.
Season beans with salt, pepper, garlic powder and basil to taste. Wrap 10 to 12 beans with strip of bacon. Place in baking dish. Cover with liberal coating of brown sugar. Sprinkle with Worcestershire sauce, using a good bit, but do not make brown sugar watery. Bake at 350° approximately 20 minutes until bacon is done.
Step One: Combine all ingredients except flour and mix well. Add flour a little at a time until mixture blends.
Combine all ingredients except bacon. Stir well. Pour into a slightly greased shallow 2 qt. baking dish. Put bacon on top. Bake uncovered at 375 degrees for 1 hour.
Cut half the bacon into 1/4 inch pieces. Dice onion. Mix all ingredients together and put in baking dish. Cover top with remaining bacon slices. Bake in moderate oven until beans are bubbly and bacon is crisp. Pour off excess fat.
Boil for 2 minutes the sugar, oleo, cocoa and sweet milk. Remove from heat. Add the peanuts, nuts, oatmeal and vanilla.
Mix all together and freeze until icy. (Takes about 1 full day.) Before serving, add 2 quarts (two 2 liter bottles) of 7-Up.
Heat oil in 10-inch skillet. Brown pepper, onion and beef in oil, stirring occasionally. Add next 6 ingredients. Cover; simmer over low heat for 1 hour, stirring occasionally. (Add water if too thick.) Then add garlic and beans with liquid and heat thoroughly. Serves 6.
Mix and form into ball. Roll in 1/2 cup pecans. Sprinkle with chili powder.
Place beef in marinade for 4 hours. Time may not be increased. Cut beef into chunks; skewer adding favorite fresh vegetables. Grill and eat!
Butter a 2-quart casserole dish. Mix all except Cheddar. Pour into casserole. Sprinkle Cheddar on top. Bake 30 minutes at 350°. Serves 12.
Cream shortening and sugar together until very light; beat eggs and add slowly to shortening and sugar mixture. Add milk, one teaspoon at a time, stirring constantly. Add anise. Sift four cups flour with baking powder. Add one cup at a time; a little more flour may be needed. If so, add a little at a time. Take small portions of dough; roll out and cut into shapes. Bake in oven 10 to 12 minutes at 350°.
Boil chicken and remove bones, reserving chicken broth. Make Stove Top according to package directions. Add Pepperidge Farm mix and 1 cup of chicken broth. Place half of mixture on the bottom of casserole dish. Place cut up chicken on top. Place both cans of chicken soup and 1 cup of chicken broth in a bowl and mix together. Pour over chicken. Top with remaining dressing mixture. Bake in preheated oven for 45 minutes at 400° or until golden brown.
Layer 9 x 11-inch or 9 x 13-inch Pyrex dish with whole graham crackers. Prepare pudding by box directions. Mix Cool Whip with the prepared pudding. Pour over graham crackers. Add another layer of graham crackers. Take frosting and dab on top of graham crackers as well as possible. Heat in microwave for 50 seconds. Now that the chocolate has softened, continue to spread the chocolate across the top. Chill in refrigerator for 12 hours.
Salt and pepper steak. Roll in flour until coated. Brown in oil. Place in crock-pot. Add mushroom soup, onion and water. Simmer for 2 to 3 hours, until tender.
Mix lemon jello and hot water, let stand until firm, then beat until fluffy. Add celery, salad dressing, onion, pepper, hard-boiled eggs and corned beef. Mix all ingredients. Let stand in refrigerator until ready to serve. Easy to prepare and refreshingly different.
Place chicken pieces in shallow baking dish. Pour salad dressing over chicken. Cover and refrigerate at least 8 hours. Remove chicken; shake off excess marinade. Discard marinade.
Spray 12 muffin cups with Pam. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In a another medium bowl, stir together buttermilk, oil, eggs and chilies. Add buttermilk mixture to dry ingredients, stir to combine. Add cheese, stir just until combined. Spoon batter evenly into prepared muffin cups. Bake in 350 degree oven for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes on a wire rack, serve warm.
Cut peels into thin strips and spread on baking sheet. Dry in oven set on lowest temperature until peel is dry and brittle, approximately 3 1/2 hours. Combine dried peel with spices and store in airtight jar. Add a large spoonful of mixture to a pan of water. Simmer over low heat.
Drain beans. Combine lettuce, tomatoes, cheese, beans and onion. Just before serving, add dressing and Fritos. Mix well.
Saute onion in butter. Put into bowl and add cream cheese, salt, pepper, Ricotta cheese, egg and basil. In another bowl, mix together mushroom soup, milk, wine, seafood and Parmesan cheese, if desired. Cook noodles until soft.
Add water to frozen juices according to directions on cans. Add chilled apricot nectar and lemon juice. Just before serving, spoon in sherbet. Carefully pour ginger ale down sides of punch bowl. Yields 20-25 servings.
Prepare spinach according to package directions; drain. In a large bowl, mix spinach, soup, pepper, salt and sesame seeds. Pour mixture into a buttered 2-quart casserole dish; top with almonds. Bake 20 minutes at 350°.
Cook beef, mushrooms, onions, celery and green peppers over medium high heat in large skillet until meat is no longer pink and vegetables are crispy tender, stirring frequently.
Add salt to squash and cook until tender in enough water to cover squash. Pour off excess liquid and mash. Add eggs, milk, onions, margarine and cheese. Pour into casserole and top with cracker crumbs. Bake at 350° for 40 minutes.
Mix ingredients well (except cookies); put between baked, cooled cookies to make a cookie sandwich.
Preheat oven to 400°. Combine ground beef, cereal, cheese, garlic salt, pepper and egg. Use 1 tablespoon meat mixture to shape into 1 1/4-inch balls. Place on ungreased 15 x 10 x 2-inch baking pan. Bake 15 to 17 minutes or until no longer pink, turning meatballs halfway through. Drain on absorbent paper. Serve with sauce.
In top of double boiler, beat egg yolks slightly and stir in lemon juice. Add other ingredients. Continue cooking slowly, in double boiler, until thickened (stir constantly). This is good for Eggs Benedict, broccoli, asparagus or cauliflower.
Cut pork into 2 x 1/2-inch strips and brown in hot fat. Add 1/2 cup water. Cover and let simmer until tender. Combine sugar and cornstarch; add to pineapple syrup, vinegar, soy sauce and salt. Add to pork. Cook and stir until gravy thickens. Add pineapple chunks, green pepper strips and onions. Cook 2 to 3 minutes. Serve over hot rice and pass extra soy sauce.
Brown onion and hamburg. Pour into greased casserole dish, add corn and top with mashed potatoes. Bake in 350° oven until potatoes brown on top, about 1/2 hour.
Slice cucumbers, onions and peppers and let stand in ice water and salt three hours. Drain well. Combine sugar, spices and vinegar and pour over cucumbers, etc. Heat to boil. Pour in sterilized jar and seal with hot lids. Process ten minutes in a hot water bath.
Heat soup over low heat. Remove from heat. Set aside. Dissolve gelatin in cold water and add to soup, stirring well. Add next 5 ingredients and mix well. Spoon into an oiled 4-cup mold. Chill until firm. Remove from mold and garnish with parsley. Serve with assorted crackers.
In a saucepan over low heat, combine the mushroom soup and cream cheese. Mix together well. Add the cooled gelatin, celery, green onions, crab meat and mayonnaise. Put in a serving dish and chill overnight to combine flavors. Serve with crackers.
Boil, skin and cube the potatoes. Add the pepper, onion, pimentos, cheese, parsley, salt and pepper. Mix bread (crumbled) with milk. Put in bottom of baking dish. Add potatoes, etc. Melt butter; drizzle over top. Bake for 45 to 60 minutes at 350°.
In buttered 9-inch baking pan, layer broccoli, chicken cubes and cheese. Combine gravy, milk, salt and pepper; pour over chicken broccoli mixture. Bake in a 375° oven for 40 minutes. Let stand 5 minutes. Serves 5.
Brown onion in butter. Add potatoes to onion; cook until tender. Layer, in greased 9 x 13-inch pan, potatoes, onion and meat. Mix eggs as if you were going to scramble them. Pour over mixture. Bake, uncovered, in a 300° oven for 30 minutes. Stir every 5 to 10 minutes so it cooks evenly. Top with cheese the last 5 minutes.
In saucepan, combine first 5 ingredients and bring to boil. Boil 1 minute. Remove from heat and add remaining ingredients. Mix well. Drop by spoon onto wax paper.
Grease a 10-inch tube pan well. Mix granulated sugar and cinnamon in a bowl. Cut each of the roles in 4 pieces; drop into sugar. Mix until coated; then drop into a greased pan. Melt butter; add brown sugar. Bring to a full boil for 1 minute. Pour over rolls. Bake at 375° for 35 to 40 minutes. Remove from oven; let stand for 15 minutes. Invert pan on wax paper covered rack.
Cream butter and sugar until fluffy. Add 1 egg at a time while beating in between each egg. Add lemon extract and flour while alternating 7-Up. Bake in a greased and floured tube or Bundt pan. Bake at 325° for 1 1/2 hours.
Combine the flour, sugar, egg and pineapple and bake in a casserole for 20 minutes at 400°. While this bakes, brown the cubed bread in the butter. Add the buttered bread to the casserole and bake for about 30 minutes or until golden brown. Recipe may be doubled.
Place pie shell into pie pan. Fry and crumble bacon; sprinkle on pie crust. Mix cheeses together and sprinkle over crust. Beat eggs, half and half and salt. Pour over bacon-cheese. Bake 10 minutes at 450°, then for 20 to 30 minutes at 350°.
Sift together flour, baking powder, baking soda, salt and cinnamon. Then mix in sugar, oil and eggs and mix well. Blend in rest of ingredients - carrots, pineapple, coconut and nuts. Spread mixture into 9 x 13-inch greased pan. Bake in oven at 350° for 40 to 45 minutes.
Simmer the above for 5 minutes. Bake at 350° for 15 minutes.
Cook sugar, corn syrup, water and butter to 260° or soft ball stage. Pour over popcorn; mix thoroughly. Mold into balls.
Saute onion in margarine. Mix all ingredients in 2-quart casserole or 9 x 12-inch casserole. Cover and bake at 350° for 45 minutes to 1 hour (until liquid is dissolved).
Slice bacon strips in half. Wrap around a chestnut and stick a toothpick in to hold together. Bake for 40 to 60 minutes at 325°. Drain off grease.
Mix all ingredients thoroughly. Refrigerate mixture for three days, taking it out to re-mix at least once a day. On the fourth day, shape the mixture into small loaves, about 2 1/2 x 6-inches long. Put on cookie sheet and bake overnight or 10 hours at 150°.
Heat oven to 350°. Beat together sweet potatoes, milk, eggs, vanilla, spice and salt until smooth. Pour mixture into pie shell and bake in rimmed baking sheet 60 to 65 minutes or until center appears set when pie is gently moved. Remove to wire rack and cool before serving.
Fry side meat until crisp. Combine grease from meat, potatoes, onions and roast beef with 6 cups of water. Simmer until potatoes are tender. Add peas the last 10 minutes.
Cook spinach and drain. Cook pasta, drain and cool. Mix Ricotta, egg, spinach and Parmesan with salt to taste. Stuff cooled shells with spinach mixture and place in casserole. Cover with spaghetti sauce and layer of Mozzarella. Repeat layers. Bake in 350° oven for 30 to 40 minutes.
Combine flour, soda, salt and cornstarch. Put into large mixer bowl the Crisco, sugar, eggs, vanilla and lemon juice and beat 2 1/2 minutes. Add sifted flour mixture alternately with 1 cup buttermilk. Beat about 2 1/2 minutes. Pour batter into greased tube pan and bake at 350° for 1 hour.
Save juice when draining. Dissolve jello in 1 cup boiling water; add frozen orange juice and 2 cups juice from pineapple and oranges. (If not enough juice, add water to make the 2 cups.) Add pineapple and oranges. Add ginger ale. Refrigerate.
Preheat oven to 250°. Beat egg whites until they start to stiffen. Add sugar, a little at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts. Drop batter by teaspoon onto foil-lined baking sheets. Bake for 20 minutes; then turn off heat, but do not open the oven door. Leave cookies in oven for 5 hours or overnight. Makes 6 dozen.
Cook potatoes. Beat softened cream cheese with sour cream until well blended. Add potatoes, beating constantly until light and fluffy. Add milk, if needed. Add seasonings to taste. Place in 2-quart casserole dish. Brush with melted butter and sprinkle with paprika. Bake at 350° for 30 to 45 minutes. Serves 8.
Preheat oven to 400°. Clean and peel potatoes. Cut them into quarter-inch lengthwise strips. Soak strips in cold water for 20 minutes. Drain potatoes and blot dry. Spread 1 to 2 teaspoons oil on a cookie sheet. In a bowl, coat potatoes with 2 to 4 teaspoons oil. Place strips on a cookie sheet and bake 45 to 60 minutes or until golden brown.
Combine ingredients in Dutch oven. Heat to boil. Reduce heat to low. Simmer slowly 3 hours, covered, or until pork is very tender. Skim off fat. Stir with wire whisk until meat is shredded. Salt to taste, if preferred.
Cream butter and shortening well. Add sugar and beat until light and fluffy. Add eggs one at a time. Blend in half and half cream. Gradually add flour. Add flavorings and beat again. Pour in greased and floured tube pan. Bake at 325° for about 1 1/2 hours or 1 hour and 45 minutes.
Mix well. Top with ketchup and A.1. sauce (spray pan with Pam). Bake at 350° for 45 minutes.
Mix sour cream, instant pudding and milk until thickened. Layer with vanilla wafers and bananas in a large Pyrex dish. Top with Cool Whip. Refrigerate.
Mix ingredients; mold into loaf in middle of 9 x 13-inch glass or metal pan. Pour in 1 inch water. Cover top with barbecue sauce. Bake in 375° oven for 1 hour.
Peel potatoes; cut in quarters. Mix all dry ingredients in paper bag. Moisten potatoes with water and then shake in bag. Melt oleo in 9 x 13-inch baking dish. Layer potatoes. Bake at 375° for 45 to 60 minutes. Turn only once. When brown, sprinkle with parsley.
Mix and store in tightly covered container. For each cup of cocoa, use 1/2 cup mix. Stir in a little water to make a paste. Add 2/3 cup hot water. Cook 2 minutes over medium heat.
In a large pan, add water, vegetables and spices. Cover and simmer for about 1 hour. While this simmers, cook pasta and drain. After about 1 hour, add 3 cans Northern beans (with juice) and tomato sauce with water. Add pasta and stir gently. Cook for an additional 30 minutes for everything to blend. May be served with fresh Italian salad and garlic bread. To add meat (optional), fry a pound of bacon and add to the vegetables and water in the beginning. Ham is also a good meat to add. Makes 8 to 10 cups.
Place block of cream cheese in bowl. Use juice from fruit cocktail to soften. Add fruit cocktail and nuts, if desired. Chill and serve.
Mix all ingredients well. Pour into greased pan (11 x 7 1/2-inch) and bake for 25 minutes at 400°.
Warm gravy, then mix all ingredients, except Parmesan. Place in a 1 1/2-quart casserole and sprinkle with cheese. Bake at 350° for 30 to 35 minutes. This recipe can be increased by either placing all of this on top of frozen spinach souffle or by adding a package of frozen peas and carrots to the mixture.
Mix sugar, flour and salt; add water. Beat egg yolks and add to sugar mixture. Cook in a double boiler until thick. Add margarine and lemon juice. Pour into a 9-inch pie shell and top with meringue. Save egg whites for meringue.
Let dough thaw. Heat oven to 400°. Stretch dough thin, being careful not to tear. Place pepperoni (3 or 4) in each roll. Sprinkle some cheese on pepperoni and pinch closed, careful not to tear. Bake about 20 or 25 minutes, until golden in color. Let cool a little. Rub butter on top, if desired. Enjoy!
Combine chicken, chilies, and cheese. Mix well. In a small bowl, combine the mayonnaise, sour cream and taco seasoning mix. Mix until blended. Add the seasoned mayonnaise to the chicken mixture and mix well. Spoon about 1/8 of the mixture onto one end of each tortilla. Roll jelly-roll style. Fasten with toothpicks. Heat oil (about 1/2 inch deep) in electric skillet to 375 degrees. Fry the chicken sticks until golden brown, turning as needed. Drain on paper towels. Serve with salsa, if desired.
Cook margarine and onion (pepper if used) on High in microwave for 5 minutes. Add soup and water. Cover and boil 5 minutes. Add rice and cover. Cook on Medium (4 or 5 power) for 15 minutes or until done. Add mushrooms during last 5 minutes. Top with sausage links.
Cook macaroni according to package; drain. Brown bacon until almost crisp. Add garlic, onion and green pepper. Cook until softened. Add ground beef and cook through. When beef is done, drain off grease from pot. Add tomatoes, cinnamon, sugar, salt and pepper. Heat through; add drained pasta and heat through. Serve with grated Parmesan cheese.
Blend all ingredients together until smooth. Ready to serve with any kind of fruit or as topping for pies or cakes.
Mix all ingredients in a roasting pan, then bake for 2 hours at 350° to 375°.