HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake potatoes at 450° until done (or you can bake in the microwave). Spoon out baked potato and mix with the remaining ingredients. Fill potato skins with mixture and bake with cheese topping at 350° for 15 to 20 minutes.
Combine beans, mustard, chili sauce, bourbon and coffee in large pot. Place slices of pineapple over beans; sprinkle dark brown sugar over fruit. Bake in preheated 450° oven for 10 to 15 minutes.
About 45 minutes before serving or early in the day, prepare pasta as label directs and drain.
Combine bread crumbs, cheese, garlic salt and pepper; set aside. Dip chicken in salad dressing, then dip in bread crumb mixture.
Soften cheeses and mix until well blended. Add pimiento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings. Mix well. Chill. Shape into ball (makes 1 large or 2 small); roll in nuts.
Mix the first 3 ingredients together in a large bowl. Mix shortening in with a fork until crumbly. Stir in cheese and milk. Drop from a tablespoon onto a greased baking sheet. Bake for about 15 minutes at 450°. Yields 12 large biscuits.
Mix all ingredients together; roll into small balls (should make about 80). Brown in hot oil.
Sprinkle cucumbers with salt; let stand overnight. Drain. Add remaining vegetables, sugar, vinegar, mustard seed and water. Heat to boiling; reduce heat. Cook slowly until cucumbers look transparent. Ladle into jars. Process in hot water bath 5 minutes.
Cream together the butter, oil and sugars. Add eggs, one at a time, and beat well. Add vanilla or juices and nuts. Sift dry ingredients (flour, salt and soda); add to creamed mixture and mix until blended. Drop by balls on ungreased cookie sheet. Press down with the bottom of a glass dipped in sugar. Bake at 350° anywhere from 6 to 12 minutes, depending on size. They should be a light golden.
Mix and bake brownies as directed on the box. Use a 9 x 13-inch pan. Mix Dream Whip, milk, vanilla and chocolate pudding together. Spread over brownies. Spread Cool Whip on top of this layer. Mix Heath bar with pecans, if desired and sprinkle on top of Cool Whip. Keep refrigerated.
Cook rice in 1 1/2-quarts of water for 15 minutes; drain. Combine with meat and mix well. Cook cabbage 5 or 10 minutes in large kettle. In 1 1/2-quart saucepan, put oil, flour and the chopped onion; brown a little. Fill cabbage leaves. Add tomato sauce. Cook under low heat for 30 to 35 minutes.
Coat beef steak pieces with flour, pound into beef. Brown beef in oil in 10-inch skillet, push beef to side. Cook and stir onion in oil until tender; drain. Add enough water to potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt and pepper; pour on beef and onion. Heat to boiling. Reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours. Rinse beans under running cold water. Add potatoes and beans to skillet. Heat to boiling, reduce heat. Cover and simmer until beans are tender, 10 to 15 minutes.
Brown sausage, onion and celery; drain. Add sour cream, tomato sauce and milk; simmer until well mixed. Add rotini noodles; mix well. Pour into casserole dish and cover with cheese. Bake at 350° for 30 minutes. Recipe can be doubled. Freezes well.
Mix until flour is wet. Cover and let stand overnight. Stir down and add 1 teaspoon baking soda and 2 teaspoons salt. Spread 1 cup flour on counter; add dough. Sprinkle over with 1 cup flour and knead. Roll out to 3/8-inch thick. Cut with round cutter to desired size. Dip in cornmeal, top and bottom. Let rise 1/2 hour. Preheat griddle to medium-low (300° to 325°), grease and cook 5 minutes on each side. Makes 1 to 2 dozen.
Cook rice; add soup, milk and pimento. Layer rice, cheese and almonds. Bake at 350° for 30 to 40 minutes.
In a buttered 2-quart casserole, put chopped cabbage. Brown meat and onion; salt and pepper to taste. Add rice, tomato soup and water to hamburg mixture and simmer 10 minutes. Pour over cabbage; don't stir. Bake, covered, at 325° for 2 hours.
Wash and dry potatoes. Prick potatoes with fork in a few places. Bake at 400° for 1 hour or until done. Cut thin slice from tops of potatoes and scoop out all pulp into bowl. Mash pulp with half and half. Beat in butter and onions. Add seasonings. Fry bacon until crisp and crumbly. Add to potato mixture. Spoon mixture into potato skins. Sprinkle with cheeses. Place on baking sheet. Bake at 375° about 15 minutes until cheese melts and bubbles.
Dissolve orange Jell-O in 1 cup of boiling water. Drain pineapple juice in 1 cup measurement. Add enough water to make 1 cup. Add to Jell-O. Let set. Combine cream cheese and sour cream together. You may add nuts.
Cook broccoli according to package directions. Saute onions in butter. Add water and bouillon cubes. Bring to boil, add noodles and cook, uncovered, for 3 minutes. Stir in broccoli, including liquid, garlic powder and pepper. Cook 3 more minutes; add milk and cheese; stir until cheese melts. This can be doubled and freezes well.
Slice cake into 2 or 3 layers. Put layer down on dish. Add layer of strawberries. Add layer of whipped cream. Repeat.
Mix all ingredients except yogurt together. Chill 2 to 3 hours in a covered jar. Serve in cocktail glasses, topping with 1 tablespoon of yogurt. Makes 4 servings (yields 2 cups). Good for diabetic diets.
Sift flour and salt; cut shortening into flour with pastry blender or 2 table knives. Add only enough water to hold dough together. Chill. Roll. Makes 2 (9-inch) pastry shells or one 2-crust pie.
Arrange alternate layers of ground ham and sliced eggs in a casserole; add mushrooms between layers. Pour soup thinned with a little milk over layers. Top with cracker crumbs. Heat about 30 minutes at 350°. Do not add salt. Some onions may be added to soup or sauce. Very tasty and a great way to use up scrap ham if you are lucky to have any left.
Wash lettuce, onions and radishes; drain. Cut into bite size. Combine cream and French dressing. Stir to mix smoothly. Cut bacon in small strips and fry crisp. Pour cream dressing over lettuce and mix. Pour hot bacon and hot grease over lettuce. Mix well with forks. Serve at once.
Blend all ingredients in blender or food processor for 30 seconds and serve. Makes 3 to 4 servings.
Preheat oven to 350°. Mix cake mix with 1/3 cup evaporated milk and margarine. Add nuts. Bake 1/2 of this mixture in 7 x 11-inch pan for 10 minutes at 350°. Melt all caramels with 1/3 cup milk (evaporated). Spread caramel mixture on baked cake. Add chocolate chip morsels to top of caramel mixture. Spread remaining batter on top of caramel and morsels and bake until done, 20 to 25 minutes. Enjoy!
Drain yogurt overnight in a colander lined with paper towel in fridge. Blend with all other ingredients in food processor until smooth. Heat and pour over pasta or vegetables.
To Toast Almonds: Spread slivered almonds on a cookie sheet and place in a 350 degree oven for 12 to 15 minutes.
Mix all ingredients together in a large mixing bowl and beat well. Grease and flour two 8-inch layer cake pans or one 9 x 13-inch pan. Bake in moderate oven of 350° for about 35 minutes. (Cake is done when toothpick comes out dry when inserted in middle of cake.)
Peel, core and finely chop pears in blender. Put pears, sugar and lemon juice in kettle over medium heat. Cook until thickens; stir. Add pineapple. Cook 15 minutes. Pour into hot jars, leaving 1/4-inch headspace. Adjust cups. Process 20 minutes in boiling water. Yields 13 (12 ounce) jelly jars.
Brown roast in oil. Add the next 6 ingredients. Cover and cook for 1 hour. Add sliced onion and mushrooms. Cover again and cook 1 hour or until meat is very tender. Add water as needed.
Mix together and set in refrigerator, except pudding and milk. Cook pudding and milk and let cool completely. Spread pudding over crust, then spread cream cheese mixture over pudding. Top with coconut. Instant pudding can be used.
Mix all ingredients together until smooth. Drop by tablespoons on greased cookie sheet. Sprinkle top of each cookie with sugar. Bake at 375° for 10 to 15 minutes.
Mix first three ingredients and cook until clear. Set aside. Add salt to egg whites and whip until foamy or standing in peaks. Add to the first mixture. Continue beating until creamy. Add 6 tablespoons sugar gradually, beating again until very creamy. Pile on pie. Bake at 325° for 30 minutes or until brown.
Combine dates, soda and chocolate in mixing bowl. Pour boiling water over date mixture; let cool to lukewarm. Stir in brown sugar and mayonnaise, then add flour and almonds.
In large skillet, heat oil over medium high heat. Add shrimp and broccoli. Cook until tender, about 5 minutes.	Stir frequently. Sprinkle with cheese and Mrs. Dash. Add pasta and toss to combine.
Preheat oven to 325°. In mixer, blend margarine, eggs, flour and sugars. Stir in pecans and chocolate chips. Pour into unbaked pie shell and bake at 325° for 1 hour. Serve warm or cold with ice cream. This pie freezes well.
Cook meat in nonstick pan until done. Add all other ingredients; cook until vegetables are done but still crispy. Serve with plain rice or noodles.
Cook spinach and drain well on paper towel. Toss Cheddar cheese with flour. Add spinach, milk, eggs, bacon and seasonings. Mix well. Pour into pastry shell and bake for 1 hour at 350°. Garnish with additional bacon, if desired. (I usually double the bacon.)
Mix milk with enough lemon juice to make it thick. Add the pineapple and cherries. Fold in the Cool Whip and freeze.
Grease crock-pot with shortening. Mix and put in pot. Cook on low for 3 1/2 hours.
Beat milk, cream cheese and lemon juice with a mixer until smooth. Add pineapple and stir. Pour into graham cracker crust. Chill at least 3 hours. Sprinkle crushed graham crackers in a circle along top edge of pie to garnish before serving.
Boil potatoes only until done. Cool and peel while warm. Slice thinly. Sprinkle garlic and onion over potatoes. Add pepper and the oil. In cup, add salt, vinegar and boiling water. Stir to dissolve salt. Pour over potato mixture and mix gently. Salad is to be served warm. A garnish of sliced hard-boiled eggs, parsley and pickles may be added. Will serve 6 to 8.
Sift all dry ingredients. Cut in margarine until crumbly. Mix yogurt, eggs and vanilla. Add to dry ingredients. Mix only until moistened. Bake at 375° to 400° for 12 to 15 minutes or until golden brown.
Mix jello from box with cottage cheese and Dream Whip. Drain oranges and pineapple and mix with other ingredients. Add nuts. Keep in refrigerator.
Mix together the first 5 ingredients. Split party rolls in half, horizontally. Spread mixture on top and bottom of rolls. Cover with shredded ham and cheese square(s). Put top and bottom halves back together like a sandwich. Wrap in foil (individually or in a pan covered with foil). Bake for 10 minutes at 400°. Yields 40 sandwiches. Serves 15 to 20.
Mix cake mix, eggs, oil and water. Beat until well blended. Add pudding, cherries and nuts. Stir well. Pour into greased and floured Bundt or tube pan. Bake at 350° for 1 hour (no less).
Measure rolled oats into an 8 x 12-inch microwavable dish. Microwave on High for 2 1/2 minutes, stirring halfway through cooking time. Stir next 6 ingredients into rolled oats. Place margarine in 1-cup glass measure. Microwave on High until melted (40 to 60 seconds). Combine margarine, honey and vanilla; pour over oatmeal mixture, stirring until completely combined. Microwave on Medium on 50% power until well heated, 7 to 8 minutes, stirring twice during cooking time. Stir in fruit bits, if desired. Press mixture firmly again bottom of dish with back of spoon. Allow to cool; break apart with fork. Store, tightly covered, for up to 1 week. (Recipe tested on 500 to 700 watt microwave oven). Makes 5 cups.
In bowl, dissolve jello and sugar in water; set aside. In large bowl, combine pineapple juice, lemon juice and jello mixture. Chill. Just before serving, pour juice mixture into punch bowl. Add sherbet and club soda.
Cream the Crisco, sugar and eggs on high speed for 10 minutes. Add 1 cup flour and beat 1 minute on low speed. Add rest of flour and milk; beat 1 minute on high speed. Add flavoring and mix. Divide batter between 4 layer pans. Bake 20 to 25 minutes or until done. Frost between layers, on sides and on top.
Beat egg. Add milk, salt and sugar. Beat thoroughly. Add enough flour to make a batter consistency. Do not beat well, batter should be slightly lumpy. Add soda and powder. Stir in oil. Serves 2 to 4.
Heat oven to 425°. Prepare pastry pie crust as directed on package. In medium skillet, cook and stir meat until brown; drain. Stir in Sloppy Joes/taco package, bread crumbs, tomato sauce, onion and water. Turn mixture into pie crust. Spread Cheese Topping over filling. Bake about 30 minutes. Cut into wedges. Make 6 to 8 servings.
Brown ground beef with green pepper and onions. Mix with all other ingredients. Cover with aluminum foil and bake at 375° for 1 hour.
Saute medium onion in olive oil over medium heat for 10 minutes. Add green pepper, eggplant, garlic and mushrooms and saute for 15 more minutes.	Add tomatoes and basil. Cover and simmer for 30 minutes. Add anchovies,	olives, capers and parsley and cook 10 minutes more. Serve over hot spaghetti. Time of preparation: Pre-prep: 20 minutes. Cooking time: 60 minutes. Serves 6 to 8.
Remove the margarine or butter from the refrigerator at least 30 minutes before making the cookies. Turn oven to 375°. Put margarine or butter in a large bowl. Beat butter with an electric mixer for 30 seconds. Add egg, flour, granulated sugar, brown sugar, vanilla and baking soda to the margarine. Beat on medium speed about 2 minutes or until well mixed. Stop occasionally to scrape sides of bowl. Use a wooden spoon to stir in oats and chocolate pieces. Scoop enough dough on a small spoon so the dough is slightly rounded. Leave about 2 inches between cookies. Put the cookie sheet in the oven. Bake for 8 to 10 minutes or until brown. Makes 40 cookies.
Bake pie shells with nuts sprinkled on the bottom at 375° for 14 to 16 minutes. Combine pineapple, sugar and flour over low heat for the amount of time it takes to thicken. The time will vary with different pots and stoves, but it is approximately 3 to 5 minutes. After shells are baked, let them cool 15 minutes, then layer with half the bananas. Cover bananas with pineapple, then finally the remaining half of bananas. Cover with plastic and cool in the refrigerator for 15 minutes. Quarter cherries; mix cherries and their juice with the Cool Whip and spread across the top of the pies. Cover and place in the refrigerator. Make 2 pies at 8 servings each. Serve cold.
Boil broccoli 5 minutes and drain. Combine remaining ingredients except cracker crumbs. Heat until cheese melts. Combine sauces and broccoli and place in a greased casserole dish. Sprinkle crumbs on top. Bake at 350° for 20 minutes.
Brown ground beef, ground pork, onion and garlic. Drain fat. Add tomatoes, tomato sauce, 2 tablespoons parsley flakes, sugar, 1 teaspoon salt and basil. Heat to boiling. Reduce heat. Simmer, uncovered, 1 hour or until consistency of spaghetti sauce. Heat oven to 350°. Mix cottage cheese, 1/2 cup Parmesan cheese, parsley flakes, salt and oregano. Reserve 1/2 cup meat sauce for thin top layer. In ungreased 13 x 9 x 2-inch pan, layer 1/4 each of noodles, meat sauce, Mozzarella and cottage cheese mixture. Repeat 3 times. Spread reserved meat sauce over top and sprinkle 1/2 cup Parmesan cheese. Bake, uncovered, 45 minutes. Let stand 15 minutes. Makes 12 servings.
Cream butter and shortening. Add sugar and cream well. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately. Add flavors and baking powder last, beat well. Bake in a tube pan for 1 hour and 35 minutes at 300°. Do not preheat oven.
Cream butter or oleo. Add sugar gradually. Beat in egg yolks and vanilla. Blend in flour, salt and poppy seed. Shape into 3/4-inch balls. Place 1-inch apart on greased cookie sheets. Press two chocolate chips in each cookie. Bake at 375° for 10 minutes.
Slice cucumbers thin, sprinkle with salt and let stand for a couple of hours. Rinse in cold water and squeeze out. Mix other ingredients and fold cucumbers into sauce.
Toss all ingredients together except potato chips. Spread into a 9 x 12-inch pan. Sprinkle chips over top. Bake at 400° for 30 minutes.
Add boiling juice from cherries and pineapple to Jell-O. Cool and add Coke. Chill until thick, then add remaining ingredients. Chill until firm.
In large saucepan, combine carrots, potatoes, onions and just enough water to cover. Cook, covered, until vegetables are tender, about 10 minutes. Add peas and ham. Continue to cook 5 more minutes. Drain water. Stir in soup and cheese; heat through.
Mix soup, Worcestershire sauce, sugar, oil, mustard, onion and bell pepper. Cook on low to dissolve sugar. Continue cooking until onions and peppers are tender. Pour while still hot over the drained carrots. Store in covered dish in the refrigerator several hours or overnight prior to serving.
Place in dish in order. Refrigerate for 24 hours. Sprinkle with bacon bits.
Saute onion in butter or margarine. Add flour and milk. Cook to thicken. To prepared sauce, add Cheddar cheese and prepared McCormick sour cream sauce. Parboil fish, cool, skin and debone, if necessary. Grease a casserole and put flaked fish into it with precooked peas. Pour sauce mixture over fish and peas. Bake 3/4 hour at 350° or until bubbly. Top with buttered bread crumbs.
Saute chopped onion in the oil until light brown. Set aside. Mix the Kasha and egg whites. Heat in a large pan, stirring constantly, until kernels become dry and separate. Add the water and salt. Bring to a boil and simmer, covered, over low heat until water is absorbed, about 10 to 15 minutes. While Kasha is cooking, cook bow ties according to package directions. Drain. Stir hot bow ties and sauteed onion into hot cooked Kasha. Makes 6 to 8 servings.
Cover and simmer for 15 minutes or until apples are tender. Uncover and cook for 10 minutes until juice is thick.
Bake cake in two layers. Then split to make four layers. Bake cake by mix instructions.
Melt butter in heavy saucepan. When hot, stir in rice. Continue stirring until pale gold in color. Add onion. Cook briefly and add 1 cup chicken stock. Cover pan and cook slowly over low heat until liquid is absorbed, then add saffron that has been dissolved in white wine. Add 2 1/2 cups hot chicken stock and mushrooms. Cover and continue cooking until all liquid is absorbed and rice is fluffy. Add butter and Parmesan cheese. Stir gently and serve.
Mix salt, sugar, pepper and flour. Add well beaten egg, then stir in vinegar and milk. Cook over low heat, stirring constantly until thick. Cool and pour over slaw.
Cover carrots with water. Cook until tender. Drain and return to pan. Add preserves and butter. Cook just until glazed.
Brown hamburg and onion; drain grease. Add sauce, salt and pepper. Simmer while noodles are cooking. Mix together cottage cheese and eggs (beaten). Mix together grated Mozzarella cheese and Parmesan cheese.
Blend cream cheese into potatoes. Add other ingredients and mix to blend. Bake in 1-quart casserole 45 minutes at 350°. Serve at once.
Mix until well blended Kraft dressing, Miracle Whip, pasta and fresh vegetables. Chill and serve.
Coat chicken in flour and reserve leftover flour. Brown chicken in oil and remove. In oil stir in onions and flour and cook for 2 minutes. Add water, bouillon, paprika, salt and pepper. Stir and add chicken. Reduce heat, cover and simmer 25 minutes or until tender. Remove chicken from skillet and stir in sour cream. Serve over egg noodles, spaetzle or hot cooked rice. Serves 4.
Brown hamburger with salt, pepper and chopped onion. Add pizza sauce, macaroni. Top with pepperoni and cheese. After putting in large casserole dish, bake at 350° for 45 minutes. You may add one can mushrooms to topping if you desire.
Mix all ingredients well, then add the package of Bits 'O Brickle. Bake in a 350° oven for 20 to 25 minutes or until golden brown.
Butter 9 x 9 x 3 inch pan. Heat sugar, milk, chocolate, corn syrup and salt in a 3 quart saucepan over medium heat, stirring constantly until chocolate is melted and sugar is dissolved. Cook stirring occasionally to 234° on candy thermometer. Remove from heat and add margarine. Cool without stirring to 120° (bottom of pan will be lukewarm). Add vanilla, beat constantly with wooden spoon until candy is thick and no longer glossy, about 5-10 minutes. Mixture will hold its shape when dropped from spoon. Quickly stir in and spread into loaf pan. Cut into 1 inch squares.
Saute the green pepper and onions. Mix all ingredients, except crackers and crabmeat, then add crabmeat. Put into greased casserole or individual serving shells. Top with mashed Ritz crackers and butter or margarine. Bake in a 350° oven for about 1/2 hour, until lightly browned. Broil for about 1 to 2 minutes.
Cook spinach and drain. Melt oleo in saucepan. Add onion and garlic. Let simmer; do not brown. Add spinach. Stir in flour, then milk and cheese and stir until cheese is melted. Put in casserole; top with seasoned bread crumbs. Brown in oven. This is best when made a day before the meal.
Choose a dry, hot humid, day to make meringue. Use only metal or glass bowls. Plastic bowls can have a greasy film that can prevent foaming. Separate the eggs carefully. Be sure not even a bit of yolk gets in with the whites, because fat in the yolk can keep the foam from forming. Separate the eggs while they are cold. Let egg whites stand at room temperature for about 1/2 an hour after separating. They will whip to greater volume than if beaten when cold. Add 1/8 teaspoon cream of tartar for each egg white before beating. Beat with electric mixer at high speed just until foamy. Then gradually begin adding sugar, about 1 tablespoon at a time, beating as you slowly sprinkle the sugar in. Adding sugar too quickly can keep the foam from forming.
Beat eggs in a large bowl. Add all the remaining ingredients and blend with a wooden spoon. Put into a greased 9 x 9 x 2-inch pan. Bake in a preheated 350° oven for 25 to 30 minutes until golden brown. Cut into squares.
Mix all ingredients together well. Store in tightly sealed jar. Use 2 heaping teaspoonfuls per cup of boiling water.
In a saucepan, combine chicken, onion, celery and 1/2 cup water. Bring to boiling. Reduce heat, cover and simmer 15 to 20 minutes. Remove chicken. When cool enough to handle, cut off meat and chop. Discard skins and bones. Return meat to broth. Stir in remaining ingredients. Cook, uncovered, for 10 minutes. Makes 4 main dish servings.
Oil bottom and sides of 8 x 10-inch ovenproof glass pan. Wash cut chicken parts, preferably breasts or thighs. Combine cream and mushroom soup. Pour over chicken. Cover and bake at 350° until tender. Uncover and bake until brown, lightly.
Dissolve gelatin in hot water and add lemon juice. Chill until slightly thickened. Whip cranberry sauce and add with cottage cheese and sour cream to gelatin. Pour into a buttered 9-inch ring mold; chill until set. (Unmold and fill center with cream cheese dressing.)
Put hamburger into large mixing bowl. Add egg, Ragu sauce and brown sugar and mix. Add Ritz crackers and mix well. Put some Ragu sauce in bottom of baking dish. Make a hamburg loaf and put it in baking dish. Cover loaf with rest of sauce. Bake in oven at 350° for about 1 hour.
Cook ground beef in 10-inch skillet, stirring occasionally, until brown; drain thoroughly. Stir in pizza sauce and 2 tablespoons flour. Heat to boiling. Boil and stir one minute. Pour into ungreased 13 x 9 x 2-inch pan. Sprinkle with cheeses. With a fork, beat eggs, milk and 1 cup flour and green onions until blended. Pour over cheese. Bake at 350° for 25 to 30 minutes or until puffy and golden brown. Serve immediately.
Heat oven to 350° (325° for glass baking dish). Line a 13 x 9-inch baking pan with foil extended over the edges to form handles. Grease foil. Microwave chocolate and butter in large microwavable bowl on High for 2 minutes or until butter is completely melted. Stir sugar into chocolate mixture until well blended. Spread into prepared pan. Bake 30 to 35 minutes. Do not overbake; cool in pan.