HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute meat, breaking into small pieces as it browns. Add the spaghetti sauce and salt. Simmer for 15 minutes. Cook lasagna noodles 12 to 15 minutes. Combine remaining ingredients to prepare a cheese filling. Place a small amount of the sauce in the bottom of a greased 13 x 9 x 2-inch pan or casserole dish. Alternate layers of noodles, cheese filling, meat sauce, noodles, filling, noodles and meat sauce. Bake at 375° for 40 minutes. Makes 8 servings.
Mix all ingredients well. Bake at 350° until knife comes out clean. Makes 2 deep dish pies or 3 regular size pies.
In a medium mixing bowl, combine vinegar, mustard, molasses, preserves and ginger. Alternately thread pork and apples on 6 to 8 skewers. Brush with sauce. Grill on an uncovered grill over medium-hot coals, about 12 minutes or until pork is no longer pink, turning and brushing with sauce after 6 minutes. Or place kabobs on unheated rack of a broiler pan. Broil 5 inches from heat for 12 to 15 minutes or until pork is no longer pink, turning kabobs and brushing with sauce after 6 minutes. Heat remaining sauce; pass with kabobs. Makes 6 servings.
In casserole dish, melt butter, then add rice. Fry until white, then add boiling water. Add package of soup mix. Stir until well mixed. Cover; cook in microwave for 15 minutes on power level 6.
Combine ingredients; add salt to taste. Chill. Serve with any seafood cocktails.
Cream together peanut butter, cream cheese, sugar and melted butter. Whip cream and vanilla; stir into peanut butter mixture. Pour in graham cracker crust. Refrigerate overnight.
Mix ingredients together and bake at 350° in greased 13 x 9-inch pan about 1/2 hour, or until top is light brown; allow to cool. Cut in squares. Can be eaten hot or cold.
Brown meat; add other ingredients and simmer until meat is well done. If necessary, add enough water to make thick sauce. Put into baking dish and spread cool cornmeal mush over top, touching edges. Bake at 350° until brown on top.
Brown ribs in 400° oven for 15 minutes. Drain fat and put ribs in slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook 6 to 8 hours.
Brush eggplant slices with oil and sprinkle with salt. In a large skillet, brown eggplant. Drain and set aside. In same skillet, cook meat, onion and garlic until meat is brown; drain. Stir in tomato sauce, wine (if used), parsley, oregano, the 1/4 teaspoon cinnamon and 1 teaspoon salt. Simmer for 1 minute. Gradually stir into the beaten egg.
In heavy saucepan, heat rice and milk just to boiling. Cover and simmer until rice is done, about 30 minutes. Stir every now and then. Make sure rice is done. Beat eggs, sugar and vanilla together. When rice is done, add egg mixture gradually, stirring all the time. Let mixture come to a slight boil as it thickens. Pour into dish or cups of your choice. Sprinkle with cinnamon and nutmeg. Chill.
Mix together pineapple, sugar and plain flour in a heavy saucepan on medium heat and cook until thickened. Stir constantly. Pour into 2 pie shells, precooked, and place sliced bananas evenly over mixture. Layer pecans evenly over bananas. Layer sliced cherries over pecans. Cover with coconut (optional). Cover with Cool Whip. Refrigerate both pies 2 hours before serving. Will keep in refrigerator for 4 to 5 days.
Butter an 8-inch square baking pan. Combine peanut butter chips and sweetened milk in the top of a double boiler. Place over hot water. Heat slowly, stirring often, until chips melt and mixture is smooth. Remove from hot water. Stir in vanilla and cherries. Spoon into pan, spreading evenly. Mark top into 36 pieces. Trim each piece with a sliver of candied cherry. Chill until firm. Finish cutting into squares. Stor in tightly covered container. Yields 3 dozen squares.
Cream sugar and butter. Add eggs, flour, baking powder and salt. Mix well. Pour in a greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until done.
Cool Rice-A-Roni in refrigerator. Mix remaining ingredients and stir together. Best if sets for 12 to 24 hours.
Mix all ingredients together. Grease loaf pan. Pour mixture into pan and bake at 350° for 40 to 60 minutes.
Sift flour, 1/2 cup sugar, cocoa, soda and salt into a small bowl. Add egg yolks, oil, water and vanilla. Beat at low speed until blended. Beat at medium speed until smooth, about 2 minutes. Wash beaters. Beat egg whites until they are foamy. Add cream of tartar and beat until soft peaks form. Add sugar. Beat until stiff peaks form. Fold egg whites into egg mixture; fold until blended. Pour batter into 10-inch tube pan. Bake at 325° for 55 minutes, then increase temperature to 350° and bake for 10 minutes more.
Brown the ground beef, bacon and onion. Add and mix the rest of the ingredients in a large casserole dish. Cover with foil and bake 1 hour at 350°.
Mix all ingredients and pour in pie shell(s). Bake at 350° for 25 minutes or until light brown.
Heat oil in large pot. Add onions, garlic and bay leaves, saut onions until golden brown. Sprinkle meat with salt and pepper, add to pot. Add paprika, lemon peel, savory and cayenne pepper, stir until meat gets coated. Add beef broth and wine, bring to a boil. Reduce heat and cover, simmer meat for 90 minutes, stirring occasionally until it is tender. Using a slotted spoon transfer meat to a bowl. In a small bowl mix butter and flour until a smooth paste forms. Add to liquid in pot. Simmer until liquid thickens, about 8-10 minutes. Return meat to pot and set on low heat. Cook noodles and drain. Serve stew over egg noodles. Sprinkle with dashes of fresh parsley. Serves 6.
Pour boiling water over raisins. Let stand 5 minutes. Stir in baking soda. Sift flour with salt. Beat eggs with sugar, then beat in oil and rum extract. Stir in flour mixture, alternately with raisin mixture. Fold in nuts. Pour into greased and floured 8-inch Bundt pan or 10-inch tube pan. Bake at 350° for 1 hour. Cool in pan 15 minutes, then remove from pan and cool on cake rack. Serve warm, topped with ice cream. Makes 20 servings.
After measuring the Rice Krispies; crush and blend with margarine, peanut butter and sugar. Mix with hands. Form mixture into balls. Melt chocolate over hot water and dip the balls into the chocolate. Put dipped balls on waxed paper.
In bowl mix butter, powdered sugar and egg yolk. Beat well. In a separate bowl sift together flour, cinnamon, cloves and salt. Gradually add dry mixture to cream mixture. Turn mixture out on a floured board and knead until smooth. Pinch off small amounts at a time and form into flattened balls. Place on lightly greased cookie sheet, about 3/4-inches apart. Bake at 350° for 20 minutes. Remove and roll immediately in powdered sugar.
Combine sugars, cinnamon and walnuts. Dip biscuits in butter, then in sugar mixture. Stand biscuits on edge in greased 9-inch ring mold. Bake at 375° for 25 to 30 minutes until golden brown. If desired, loaf can be iced with a powdered sugar glaze.
Mix together first 5 ingredients. Place in a small baking dish. Spread evenly.
Heat oven to 375°. Place sliced apples in greased 8 x 8 x 2-inch pan. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 30 to 35 minutes until tender.
Mix mayo, sugar and vinegar. Add bacon. Chop broccoli and add some onion and raisins. Pour liquid over and serve!
Beat eggs; add sugar, flour, cocoa, butter, milk, vanilla, coconut and nuts. Mix well, then pour into 2 unbaked pie shells. Bake at 350° for 45 minutes (stir well after each thing you add).
Mix together the sugar, oil and eggs. Sift dry ingredients; add to batter. Mix just until blended. Stir in vanilla, apple and pecans. Bake in greased loaf pans for 1 hour at 350°.
Cook onion in margarine until tender. Add soup, milk, pepper and taters. Heat until boiling. Reduce to low. Cover and let simmer for 5 minutes or until hot and bubbly, stirring occasionally. Sprinkle with crumbled bacon.
Arrange in bowl by layers, seal and chill overnight. Serves 12 to 14.
Saute onions in oil until soft. Add clam liquid and anchovies. Simmer for 5 minutes. Stir in peppers and garlic. Cook for 15 minutes. Add clams and cook for 5 minutes. Cook spaghetti al dente, drain and place in warm bowl. Pour clam sauce over spaghetti and toss. Serve in hot bowls. Serves 4 to 6.
Prepare taco mix with hamburger as directed on package. Add chili beans and chilies. Heat through. Melt Cheddar on top. Serve with tortilla chips.
Mix all ingredients together. Cook on low heat or in a double boiler. Dilute with milk. Serve with French bread; cut into cubes. Keep hot.
Combine ingredients together; cook over medium heat until mixture comes to a full boil. Remove from heat; pour into pie shell. Sprinkle with cinnamon. Let cool, then refrigerate several hours before serving.
Combine all ingredients; mix well. Spoon into 3 well-greased No. 303 (1-pound) tin cans. Let stand for 1/2 hour. Bake at 350° for 45 to 50 minutes, or until toothpick inserted comes out clean. Remove from cans; let cool on rack. Makes 3 loaves.
Cut chicken breasts into very thin strips; brown in hot oil. As chicken begins to turn white, add chopped onion. When onion is clear, add celery and stir-fry quickly. Add broth, soy sauce, ginger and garlic. Cook 5 more minutes. Add water chestnuts and cook only until they are heated through. Add cornstarch and water mixture and continue cooking until gravy thickens. Serve over cooked rice. May be topped with slivered toasted almonds.
Preheat oven to 400°. Bake pastry shell 10 minutes; reduce oven to 375°.
Combine margarine, sugar, syrup, nuts, and dates and beaten egg in a large skillet. Cook, stirring constantly until soft ball forms in cold water. Add vanilla and Rice Krispies. Roll into 2 long rolls. Then roll them in powdered sugar or coconut. Refrigerate until firm. Slice.
Place all ingredients, except orange slices, in a blender and blend at medium speed for 1 minute. Pour into frosted glasses and garnish each with an orange slice. Serves 2 to 3.
Melt chocolate; add egg yolks, milk and regular sugar to chocolate. Stir until smooth. When mixture starts to thicken, take off heat and allow to cool.
In skillet, melt margarine. Wash, salt and pepper chicken and place in pan. Mix other ingredients and pour over chicken. Cover; cook on low for 1 hour. Turn over after 30 minutes.
Dissolve Jell-O in boiling water. Combine cream cheese and sugar. Beat in electric mixer until well blended. Gradually add gelatin mixture, cold water and orange juice. Chill until slightly thickened. Fold in Cool Whip. Put into buttered souffle dish or individual molds. May be used as salad or as dessert.
Brown the chops well in hot shortening. Remove pork chops and cook the onion until tender. Add spaghetti and seasoning. Pour tomato soup with equal amount of water over spaghetti. Place chops over the top. Cover closely and let simmer about 1 hour. Before serving, sprinkle cheese over the top.
In 2-quart casserole, microwave on High 4 minutes. Take out; stir and return to microwave. Microwave 4 minutes. Take out and stir. Add 1 teaspoon vanilla and 1 tablespoon butter. Cook 2 minutes. Remove and add 1 teaspoon soda. Stir quickly and pour in well buttered cookie sheet.
Cook and clean shrimp. Saute onion and margarine. Make a sauce mixing soup, lemon juice and seasonings. Fold in shrimp and rice. Fold in sour cream. Pour into quart buttered baking dish. Sprinkle grated cheese on top and garnish with peppers after parboiling 2 minutes.
Unroll dough; separate into 8 triangles. Spread 1 teaspoon over each of the 8 triangles. Roll each and place on cookie sheet. Bake crescents as directed on package label.
Cook chicken in butter in heavy skillet, 10 minutes on each side. Reserve pan drippings. Put chicken on platter, keep warm. Add lemon juice, Worcestershire, mustard and salt to pan drippings. Cook, stirring until heated. Stir in onions and parsley. Pour over chicken and serve.
Combine syrup, sugar, butter, vanilla and salt. Mix well. Add eggs. Stir in pecans. Pour into 9-inch unbaked pie shell. Bake at 350° for 50 minutes to 1 hour. I bake 50 minutes in a glass pie plate.
Combine all ingredients; mix well. Add bananas and add nuts. Bake 1 hour at 350°. Makes two loaves.
Mix all together. Bake in greased muffin pan at 400° for about 15 minutes. Makes 6.
Add Wesson oil and sugar and beat. Add eggs, one at a time. Beat. Add apricot nectar. Beat. Add cake mix. Bake at 375° for 35 minutes.
Add drained vegetables and thicken with 1/2 cup cornstarch, mixed with the 1/2 cup of vinegar. Simmer for a few minutes; put in hot sterilized jars and seal.
Cream shortening and sugars. Add eggs, mixing well. Mix in flour, salt and baking soda. Add potato chips and nuts. Shape into small balls. Press tops with fork. Bake on ungreased cookie sheet at 350° for 10 minutes or until golden brown. Makes 9 dozen.
Cook bacon crisp. Remove drippings, return to pot. Add onion and cook until lightly brown. Add remaining ingredients. Heat to boiling, reduce heat and simmer 2 to 5 minutes. Crumble bacon over chowder and serve.
Steam squash until tender. Drain and mash. Combine all ingredients and pour into a greased casserole dish. Sprinkle cornbread dressing mix on top and bake at 350° for 30 to 40 minutes.
Cook noodles and spinach according to package. Drain noodles and place in large bowl. Add spinach, drained, eggs and cheese. Place in greased 9 x 13-inch pan. Brown meat with onion. Add salt and pepper. Add sauce and paste. Add water if needed for right consistency. Simmer 20 minutes. Spread sauce over noodle mixture. Bake at 350° for 30 minutes. Remove and let set about 5 minutes before cutting into portions. Serves 8 to 10.
Scald the 1 quart of milk in a double boiler. Combine sugar, cornstarch, salt, beaten eggs and 1/4 cup milk. Add to the scalded milk and cook. Stir until thickened (about 4 minutes). Remove from heat and add vanilla. Cool and serve garnished with fruit.
Sift flour and salt together in chilled bowl. Cut chilled butter in 1/4-inch pieces and cut into flour.
Cut the bread into small cubes, making sure that most pieces have some crust. Grate the cheeses. Mix wine with cornstarch and stir into cheeses. Bring mixture over low heat to a boil. Add garlic, Kirsch, pepper, paprika and nutmeg.
Heat oven to 375 degrees. Combine all ingredients except crackers. Grease large baking pan. Put mixture into baking pan, pat down. Then crumble your crackers over the top and dot with margarine. Bake at 350 degrees for 40 minutes or until top gets brown and bubbly.
Combine rie, beef, egg, onion, salt, nutmeg, pepper and milk. Mixing lightly, shape into balls. Place in skillet. Blend soup with water and lemon juice. Pour over meat balls and bring to a boil. Cover and simmer 10 minutes, basting occasionally. Makes 24 meat balls or 2 servings. Serve with rice or noodles.
Let come to a boil the sugar, water and 1 teaspoon cream of tartar. Break crackers into pieces in pie crust. Chip butter over top. Sprinkle cinnamon over top. Pour sugar water mixture on crackers. Cut pie crust into strips and lay over top, then sprinkle with more cinnamon. Bake 25 minutes at 350°.
Combine tomato sauce, garbanzo beans, faijoles beans, onion, tomatoes and taco seasoning, in a 5 quart dutch oven. Simmer over low heat until onions are done and flavors mix. Serve hot topped with sour cream or shredded cheese. Nachos as a side.
Mix first 7 ingredients together and pour into a casserole dish. Mix bread crumbs and butter together. Sprinkle over casserole. Bake at 350° for 30 to 35 minutes.
Boil sugar, cocoa, margarine and milk together for 1 minute, slowly stirring. Remove from heat, add the rest of the ingredients. Drop by spoonfuls onto wax paper. Let cool.
Saute onion and pepper in butter until tender; set aside. Prepare rice mix as package directs. Add chicken, cheese, milk and onion-pepper mixture to prepared rice; mix well. Heat 5 minutes. Sprinkle with Parmesan cheese.
Brown hamburger, pepper and onion. Drain fat. Mix remaining ingredients in a bowl. Add hamburger mixture. Pour into an unbaked pie shell. Bake in a 325° to 350° oven until done.
Sift flour, salt, cinnamon and soda together. Beat eggs, sugar, oil and strawberries (thawed) together. Add the flour mixture and nuts. Bake at 350° for 1 hour.
Cook lasagna noodles according to package directions. Cook the ground beef and sausage in a large saucepan until color changes. Add onion, garlic, water, tomato paste, pepper and salt. Bring to a boil; simmer 30 minutes.
Soften cream cheese. Cream together milk and cream cheese. Add lemon juice. Fill pie shell with mixture. Chill 2 hours. Top with favorite pie filling.
Peel and cut bad places from apples. Cut apples into quarters. Add water. Cook apples very slowly, stirring often. Apples will stick and burn if not stirred often. If apples look too thick, add more water a little at a time. When done, remove a few at a time and run through a colander. Freeze or can applesauce. Add sugar and spices at time of use.
Combine milk and water. Add pudding and beat well. Chill for 5 minutes. Fold in Cool Whip. Spoon 1 cup mixture into 2 1/2-quart bowl. Top with 1/3 each wafers, bananas and pudding. Repeat twice. End with pudding. Cover and chill.
Cut cabbage on fine cutter. Put in frypan with butter and salt. Cook on low. Toss lightly with fork until salt begins to draw water from cabbage. Cover; stir occasionally to keep from sticking. Cook until cabbage is tender, about 20 minutes. Be careful not to let cabbage brown. (The secret of success is to steam the cabbage until tender, but keep it white.) Beat egg; add cream and vinegar. Stir lightly; pour over cabbage. Let come to a boil and serve at once with paprika sprinkled on top.
Put chicken breasts in 9 x 13-inch flat pan. Put Swiss cheese over chicken breasts. Combine soup, white wine, stuffing and melted butter together; pour on top of chicken and cheese. Bake 1 hour at 350°.
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 35 to 40 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yield: 6 to 8 servings.
Mix soup and tomatoes together; set aside. Brown hamburger meat and drain off fat. Grate cheese. Crush tortilla chips in bag. Layer chips, hamburger, beans, soup and tomatoes. Mix together and grate cheese. Bake at 350° for 30 minutes.
Combine the first 5 ingredients. In a separate bowl, combine the Italian dressing, vinegar and curry powder. Add to rice mixture; toss well. Cover and chill. Yields 4 servings (about 95 calories per 1/2 cup serving).
Work uncooked sausage into Bisquick and grated cheese. Roll into balls. Bake on ungreased cookie sheet at 350° for 15 to 20 minutes. Makes 100 balls. You can freeze them, too.
Cook carrots with 1 teaspoon of salt to your liking. They are good crispy. Cool before mixing all together. Enjoy!
Bake cake as directed on box. Crumble half in bottom of bowl. Layer with pineapple, pie filling and pudding, using half of each ingredient. Repeat and then add Cool Whip. Use nuts on top, if desired.
Put all ingredients in a bowl in layers. Cover in refrigerator for 4 to 6 hours. Will keep in refrigerator for one week.
Blend cream cheese and Marshmallow Creme together until creamy. Add spices.
Saute bell pepper in oil in skillet until tender. Roll out dough on floured surface into a 12 x 24-inch rectangle. Arrange Provolone cheese, pepperoni and bell peppers down center of dough, overlapping slices. Sprinkle Parmesan cheese and garlic salt over top. Fold sides to enclose filling. Seal seam and ends well. Brush top of loaf with oil. Place on greased baking sheet. Bake at 350° for 25 minutes or until golden brown. Slice into serving portions.
Cream sugar and butter; add eggs. Mix flour, cocoa and spices together. Add milk and dry ingredients alternately. Add mashed potatoes and nuts. May be baked in layers or a Bundt pan. Seven minute icing is suggested. For a layer cake, bake at 350° for approximately 35 minutes; for Bundt cake, bake 1 hour and 15 minutes. Test with toothpick for doneness. When toothpick comes out clean, cake is done.
Mix all ingredients together in gallon jar. Use 2 to 3 tablespoons in a cup of hot water.
Mix pudding with milk, beating until thick. Stir in Eagle Brand milk and fold in Cool Whip. Layer mixture alternately with bananas and vanilla wafers. Makes a very large bowl full.
Dissolve jello in hot water; add pineapple (including juice) and rest of ingredients. Refrigerate until set.
Boil potatoes until tender. Mix ingredients together. Bake at 350° for 30 minutes. Sprinkle with bacon bits. Serve hot.
Cook rice. When done, add Cheez Whiz. Set aside. Saute together the onion, celery and green pepper in the margarine. Set aside. In another pan, cook chopped broccoli until tender. Drain. Put all ingredients together and add the cream of mushroom soup. Bake in flat dish 10 minutes at 400°. Makes 8 to 10 servings.
Put uncooked macaroni in 6 cups boiling water. Cook 5 to 6 minutes and drain. Brown ground beef and add next 4 ingredients. Simmer 15 minutes. Layer in greased dish (or dishes) macaroni, cottage cheese and tomato-ground beef mixture. Alternate again.
Heat oven to 350°. Combine 1 cup sugar and cornstarch, gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Remove from heat, stir in next 3 ingredients. Spoon into pie shell.
Cream shortening; add sugar. Beat well. Next add 2 eggs at a time. Beat after each addition. Mix flour and baking powder; add to mixture. Beat well. Add nut meats. Spray 10 x 16-inch pan; spread batter and bake at 350° for 20 to 25 minutes. Brownies may be frosted with powdered sugar icing.
Add equal amounts of broccoli, cauliflower and carrots (chopped into small pieces). Marinate in Italian seasoned dressing for 2 hours before serving.
Stir flour and sugar to mix. Cut butter into flour and sugar with pastry blender until crumbly. Reserve 1 cup for topping. Add Karo to boiling water. Stir in baking soda and salt. Pour into dry mix and stir until dry ingredients are moist. Pour into 9-inch pie shell. Sprinkle reserved crumbs on top. Bake at 375° for 35 minutes.
Mix margarine, softened, with sugar and add eggs. Sift together dry ingredients and blend with first teaspoon of vanilla. Mixture will be very stiff. Mix the baking soda with the applesauce in a small bowl and add last teaspoon of vanilla. Mixture should be stirred with a wooden spoon and will foam up. Add applesauce mixture to flour mixture and mix well. Spoon into greased muffin tins and top with sprinkling of cinnamon/sugar mixture if desired. Bake at 400° for 12 minutes. Makes 3 to 4 dozen.
Have all ingredients at room temperature. Mix well with hands until blended and shape into a ball. Refrigerate and roll in nuts and parsley. Serve at room temperature.
Melt margarine in a 9 X 12 baking pan and add ingredients by layer in order listed. Bake at 350 degrees for 30 minutes. Allow to cool in pan and then cut in squares.
Mix soup, mayonnaise, lemon juice and vinegar together. Combine with brussels sprouts or broccoli and ham. Place in 3 qt. casserole dish. Top with cheese and bread crumbs. Bake at 350 degrees for 30 to 40 minutes.
Brown ground beef with cut up bacon. Drain meat and add rest of ingredients. Bake at 350° for 4 hours. This makes a lot and is really good.
Crush Heath bars into a near powder (I beat them with a rolling pin). Mix powdered candy into Cool Whip. In a 9-inch square pan, layer the ladyfingers (sliced horizontally) then the whip mix, ladyfingers and whip mix until both are used completely. Top with either syrup or fudge topping. Chill and enjoy.
Pound cutlets thin with a mallet. Salt, pepper and paprika to taste. Mix flour and Parmesan cheese in bowl. Dust cutlets in flour mixture. In skillet combine butter and oil on low-medium heat. Cook cutlets on each side. Mix wine and lemon juice together. Pour over cutlets and simmer 3 minutes. Put on plate and pour extra juice on top. (Quick and Delicious.)
In a large skillet, fry steak and bacon until brown. Add vegetables; cover and simmer over low heat for 30 minutes. Add cooked and drained noodles. Cover and simmer 5 minutes.