HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, combine broth, celery, onion, garlic salt and white pepper. Cook on high heat for 10 minutes until mixture reduces and thickens slightly. In blender or food processor, place broth mixture, cheese and jalapenos. Puree until mixture is smooth. Return processed mixture to saucepan and simmer 5 minutes. When ready to serve, place some sour cream in each bowl and add soup.
Cook lasagne until tender; drain. In buttered casserole dish, layer 3 noodles in bottom. Add cottage cheese, sausage, Muenster cheese and 3/4 of the spaghetti sauce. Layer rest of noodles on top. Sprinkle rest of cheese, spaghetti sauce and Parmesan cheese on top. Bake in 375° oven for 45 minutes.
Cream butter and sugar. Add eggs. Mix flour with baking soda, baking powder and spices. Add alternately with cream to the creamed butter, sugar and egg mixture. Fold in raisins, dates and walnuts. Bake at 350° to 375° for approximately 10 minutes.
In a 9 x 13-inch pan, melt margarine.	Sprinkle crumbs over margarine.	Press to make a crust in bottom of pan. Pour condensed milk evenly over crust. Top evenly with remaining ingredients. Press down firmly.	Bake for 30 to 35 minutes, until lightly browned. Cool thoroughly before cutting.
Cook ground round in a nonstick skillet until browned and crumbled. Drain and pat dry with paper towels. Combine ground round and pasta sauce, stirring well. Set mixture aside. Cook egg noodles according to package directions. Drain. Combine cottage cheese and next 5 ingredients in a large bowl. Add noodles. Stir well. Spoon half of noodle mixture into a 13 x 9 x 2 baking dish coated with cooking spray. Top with half of beef mixture. Repeat layers. Cover and bake at 350° for 40 minutes. Uncover and sprinkle with Cheddar shreds. Bake 10 additional minutes. Let stand 10 minutes before serving.
Mix sausage, grated cheese and biscuit mix together with hands. Make into small balls. Cook on cookie sheet for 15 minutes at 350°. Reduce heat to 325° and cook 15 minutes more.
Preheat oven to 450°. Combine Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoonfuls on ungreased cookie sheet. Bake 8 to 10 minutes, until golden brown.
Blend all ingredients. Bake at 300° until cheese is melted and bubbly.
Mix and freeze. Thaw until slushy. Add 1 quart of ginger ale when ready to serve.
Bake cake according to package directions using pineapple juice for liquid in cake mix; if needed, add water to make amount desired for liquid. Bake 20 to 25 minutes at 350° in 9 x 13-inch pan (well-greased and floured).
Drain potatoes. Preheat oven to 350°. Spray large casserole dish with cooking spray; put in half the potatoes. Sprinkle dehydrated onions over potatoes, then sprinkle with salt and pepper. Add 1/2 stick of butter or margarine. Add the rest of the potatoes and sprinkle with more onions. Heat both cans of soup with milk. Pour over potatoes. Sprinkle with paprika. Bake for 1 hour.
Spread hash browns in a 9 x 13-inch baking dish. Sprinkle with onion, salt and pepper and mix. Melt oleo and pour half over potatoes. Reserve remaining oleo for topping. Heat soup and cheese in a medium saucepan, stirring until cheese is melted. Mix in sour cream and pour mixture over potatoes. Combine crushed corn flakes and reserved oleo; mix well. Sprinkle evenly over top of sour cream and cheese mixture. Bake at 350° for 1 hour.
Cream sugar and lard well; add eggs, milk and cream. Dissolve soda in a little hot water. Sift flour, baking powder and salt and add to first mixture. Chill a few hours or overnight. Roll out and sprinkle with sugar. Cut out with favorite cutters. Bake at 375° until nice and brown. Yields 4 dozen.
Saute green peppers, onions and celery. Mix all ingredients together. Season to taste. Cook for 30 to 45 minutes at 350°.
Cook squash and onion until soft. Drain well; add butter, salt, pepper and stuffing mix. Mix well. Put in greased baking dish; cover with bread crumbs. Bake at 350° for 25 minutes.
Place sweet potatoes in heavy pan. Add sugar and cinnamon. Cook on top of stove until the juice cooks low, almost to no juice. Turn stove off. Add marshmallows. Put top back on pan so marshmallows will melt.
Mix together egg yolks and sugar. Add Marscapone cheese and mix. Add lemon rind. Fold in egg whites. Separately combine Espresso and rum. Lightly toast ladyfingers. Dip ladyfingers into Espresso and cover bottom of baking pan. Cover with layer of cheese mixture. Continue to layer cheese mixture and coffee dipped ladyfingers. Cover and put in refrigerator overnight. Garnish with cocoa powder.
Mix corn, flour, egg yolks and salt together. Whip egg whites and fold with corn mixture. Drop by spoonfuls in hot oil in frying pan. Brown both sides. Drain on paper towel.
Preheat oven to 375°. Brown beef and drain. Stir in next 5 ingredients. Bake until bubbly in 13 x 9-inch pan. Top with cheese.
Prepare elbow macaroni as label directs; drain. Keep warm. Meanwhile, in 3-quart saucepan over medium heat, melt butter or margarine. Add green pepper and celery and cook until vegetables are tender, stirring occasionally. Stir in flour, salt and pepper until blended. Gradually stir in milk. Cook, stirring constantly, until sauce is slightly thickened. Gently stir in chicken and Cheddar cheese just until cheese is melted. Remove saucepan from heat. Stir cooked macaroni into cheese mixture until well blended. Makes 4 servings.
Brown pork chops in deep skillet. Add tomato juice, onion, green pepper, salt and rice. Cook on high heat until steaming. Turn to low heat; simmer for 1 1/2 hours.
In large skillet, heat bacon drippings and add flour. Stir until flour is browned. Add mashed beans and seasoning. Simmer 5 to 10 minutes. If beans seem dry, add some bean broth to make beans creamy. Serve as side dish or filling for taquitos.
Place peaches in blender container. Puree until smooth. Add ice cream and blend for 30 seconds. Add milk, lemon juice and almond extract. Blend until foamy. Serve immediately in chilled glasses. Makes 4 servings.
Sprinkle raw rice evenly in bottom of 12 x 9-inch baking dish. Cover with dry onion soup mix. Arrange chicken pieces on top. Combine soup, water and pepper; pour over chicken. Add mushrooms. Cover. Bake in a 350° oven for 1 to 1 1/2 hours. Remove cover; brush with butter and bake 10 to 20 minutes longer until chicken is brown.
Mix all ingredients; shape into balls. Roll in additional confectioners sugar. Store in covered container. Makes 4 dozen.
Use less sugar when adding raisins or cherries. May add chopped dates or walnuts.
Heap apples in pie crust. Sprinkle sugar and cinnamon over apples. Dot with butter. Cover top with other crust and cut slits in top crust. Dot with butter, sprinkle sugar and cinnamon on top and bake at 350 degrees for about 45 minutes or until golden brown. Great served with vanilla ice cream or a slice of cheese on top.
Cook chicken. Debone and cut up. Saute pepper and onion with oleo. Add cheese to melt. Add tomatoes. Boil noodles in chicken broth, drain. Add chicken to noodles and mixture. Stir and put in casserole dish. Bake at 350° for 20 minutes.
Grease pan. Heat oven at 375°. Stir all ingredients in except dates and nuts in pan with fork for 1 minute. Add dates and nuts. Bake 45 to 55 minutes. When cake leaves the pan, it is done. Remove from pan and cool.
Mix ingredients together; add cherries last.	Bake in 9-inch pan at 375° about 40 minutes. Serve with milk.
Drain salmon. Remove skin and large bones. Break in pieces. Saute artichokes in melted butter 5 minutes. Place artichokes and salmon in casserole. Mix sour cream, salt, pepper and Tabasco sauce. Pour mixture over salmon. Sprinkle with bread crumbs. Bake 30 minutes at 350°. Sprinkle with parsley before serving. Serves 4 to 6.
Cream together the sugar and butter. Add eggs and bananas. Alternately add the buttermilk, flour and soda mixture. Stir in pecans. Pour into greased and floured Bundt pan. Bake at 325° until done.
Put eggs, sugar, shortening and milk into bowl; mix well. Sift together remaining ingredients. Add to first mixture; mix well. Roll out 1/4-inch thick on floured board; cut with doughnut cutter. Fry in deep fat at 390° until light brown, turning only once. Makes 24.
In heavy 4-quart pan over medium heat, cook oil, butter, parsley, onion and carrot until tender. Add meat and cook until meat loses its pink color. Increase heat to medium-high. Add milk and cook until it evaporates, stirring often. Stir in tomatoes and juice; add spices. Heat to boiling. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Cook ziti al dente and drain. Serve sauce over noodles. (Good with green salad and French bread.)
Combine honey, juice, horseradish, cinnamon and nutmeg. Brush on ham during last 30 minutes of baking. Just before serving, combine remaining glaze with water and cornstarch in a saucepan. Remove ham from oven and add juice from ham pan to the saucepan. Stir constantly over medium heat until sauce thickens and cook for 2 minutes.
Mix all ingredients together. Drop by spoon or roll in balls. Fry in hot canola oil.
Cook and bone 1 hen or frying chicken. Place in baking dish. Mix together and cook for 2 minutes: 1 cup chicken broth, 1 can cream of celery or cream of chicken soup. Pour over chicken mixture and let stand 30 minutes. Add salt and pepper to taste.
Mix butter and sugar together. Add egg and dry ingredients and then pecans and raisins. Drop by teaspoonfuls. Bake at 350° for 10 to 12 minutes.
Dissolve yeast in warm water. Mix all other ingredients, together, then add yeast. Roll out to cut like biscuits. Bake at 450° until done.
Beat eggs and water until creamy. Set aside. Mix flour, sugar, salt and baking powder. Add slowly to egg mixture. In skillet, heat 2 cups oil until hot. Drop batter mixture by spoonful into oil until brown. Roll in sugar.
Cook to 238 degrees. Stir cream and sugar and Karo well. Start on medium high heat until boil; then turn down. Cook on medium low heat without stirring. Have a marble slab 20x18 inches or 24x24 inch cold and buttered top. Cut up fine, red and green cherries and pecans. Pour boiling mixture on marble slab. When warm to the touch, work with greased butter paddle until thick and creamy. Add fruit and nuts, and work with hands until like dough. Shape and cool. Cover with semi-sweet chocolate.
Mix all ingredients together with spoon. Bake in casserole dish at 375° to 400° for approximately 30 to 35 minutes or until done.
Butter 13 x 9-inch pan. Pour in drained peaches. Mix sugar and cinnamon together to taste. Sprinkle over top of peaches. Add yellow cake mix as a top layer, then cover the cake mix with thin slices of butter. Bake, uncovered, at 350° until brown and bubbly! Delicious.
Mix cucumbers and onion. Heat other ingredients to boiling. Let simmer for 5 minutes. Then pour the liquid over the cucumber mixture and let set until cool. Store in the refrigerator for 7 days before using. Keep refrigerated.
Mix flour, shortening, sugar and salt together. Mix 1 egg, water and vinegar together and add to flour mixture; roll out. Recipe can be frozen for later use. It can also be refrigerated for a few days.
Cook spaghetti until tender and rinse under cool water. Add dressing and rest of ingredients. Refrigerate. Stir occasionally.
Cook and debone chicken; put in bottom of casserole. Melt oleo and combine with crackers. Mix together other ingredients and put over the chicken. Top with the oleo and cracker mix. Bake at 325° for 25 minutes.
Cream sugars, oleo and oil. Add eggs; beat. Add dry ingredients, then vanilla. Chill in refrigerator overnight or few hours. Roll into walnut size balls; press with fork on ungreased cookie sheet. Bake in 375° oven 10 to 12 minutes. Sprinkle with sugar before baking.
Preheat oven to 350°. Open yams and drain. Empty yams into a casserole dish. Mash with a fork. Sprinkle yams with brown sugar, then cover with mini marshmallows. Cook for 20 minutes or until marshmallows brown.
Saute the mushrooms and the butter with lemon juice. Toss them with the cooked spaghetti and chicken and place them in a 9 x 13 casserole. Set aside.
Tear angel food cake into pieces and put into a 9 x 13-inch pan. Cook until thick the apricot juice, cornstarch and sugar. Pour over cake and cool. Spread large bowl of Cool Whip over cake when cool. Refrigerate.
Peel outer layers of garlic, leaving cloves and head intact. Place all heads on double thickness of foil. Top with butter and herbs. Fold up and seal. Cook over hot coals, turning occasionally, 40 to 45 minutes. Serve one whole head per person. Squeeze cooked cloves from skin onto cooked meat and vegetables or on French bread or rye bread. Serves 8.
Cream sugar, shortening and eggs. Add rest of ingredients and mix well. Let stand in refrigerator 2 1/2 hours. Wet hands; roll dough into little balls and then in powdered sugar. Place on cookie sheets. Bake at 375° for 10 to 12 minutes.
Partially cook broccoli and put in bottom of casserole dish, 13 x 9 x 2-inch. Put chicken on top. Mix soup, water or broth and mayonnaise together and pour over broccoli and chicken. Top with cheese and bread crumbs. Cook for 30 minutes or until hot and bubbly at 350°.
Combine all ingredients and cover with grated cheese. Bake 45 minutes at 350°. Serves 6.
Mix first 4 ingredients together until creamy. Mix in dry ingredients. Add vanilla, oatmeal and raisins. Drop by teaspoon on an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 14 dozen cookies.
Make cake like directions on cake mix box. Mix cream of coconut and sweetened condensed milk together. While cake is warm, punch holes in cake and pour the mixture in the holes. When cake is completely cool, spread on Cool Whip and top with the frozen coconut. Make it a day or two in advance and cover. Keep in refrigerator.
Heat all ingredients, except juice and Worcestershire sauce. Bring to a boil in saucepan. Stir in juice and Worcestershire sauce. Heat until hot. Makes 2 cups.
Cut unpared zucchini into bite-sized pieces. Lightly cook and drain. Mix stuffing with margarine. Mix all ingredients with half of stuffing mixture. Put in casserole dish and top with half of stuffing mixture. Bake 25 minutes or until brown and bubbly at 350°.
Mix well until blended. Pour into pan. Bake at 350° for 40 minutes.
Cut off rind and red meat. Soak overnight in salt water. Soak overnight in clear water. Then boil in strong ginger water after weighing.
Mix and blend well all of the ingredients. Use 2 tablespoons of mix to 8 ounces of hot or cold water.
Combine cracker crumbs and margarine; pat into a 9 x 13-inch pan. Top with bananas. Prepare pudding, using skim milk. Fold in pineapple. Pour over bananas. Let pudding set. Cover with light nondairy whipped topping. Chill. Add strawberries before serving.
Preheat oven to 350°. In medium saucepan combine chocolate chips and butter. Cook and stir over low heat until chips are melted and smooth. Add condensed milk; mix well. Lightly spoon flour into measuring cup; combine in medium bowl with nuts, vanilla and chocolate mixture. Mix well.
Mix bananas and cherries in blender. Add enough pineapple juice to remove from blender. Mix sugar in large container. Add frozen juices and banana mix. Use one quart of mixture to 2 (32 ounce) ginger ales.
In a medium saucepan, heat sugar, margarine, cocoa, milk, vanilla and salt over low heat. Stir until smooth. Stir in nuts. Spread mixture quickly in a buttered 9 x 5-inch loaf pan. Cool; cut into squares. Yield: 2 dozen.
Heat oil in heavy large skillet over medium-high heat. Add leeks and bell pepper and saute until just tender, about 8 minutes. Add crushed red pepper and stir 30 seconds. Transfer to plate. Add sausage to skillet and cook until no longer pink, crumbling with fork, about 4 minutes. Transfer to another plate. (Can be prepared 1 day ahead; cover vegetables and sausage separately and chill.) Preheat oven to 450°. Place pizza crusts on pizza pans or baking sheets. Spread 1/4 cup olive paste over each. Top with cheese. Divide sausage and vegetables between pizzas. Bake until cheese melts, about 15 minutes. Top with basil.
Brown in skillet ground beef, onions and peppers; drain off meat drippings. Add sausage, wieners and brown sugar. Add chili powder, pork and beans, ketchup and mustard. Cook over medium heat in skillet until simmering. Sprinkle cheeses on top. Reduce heat to simmer until cheeses melt. Serve with salad and garlic bread. Makes great quick meal.
Mix all ingredients (except cheese) together in a large bowl. Butter a casserole dish (11 x 15-inch or 9 x 13-inch). Pour in ingredients. Bake, covered, for 35 minutes in a 425° oven. Bake, uncovered, for 15 minutes. Sprinkle cheese on top 5 or 10 minutes before removing from oven.
In a glass bowl, alternate one layer of chocolate chip cookies (break up by hand). Add peaches, then a few chocolate chips. Sprinkle some chocolate syrup on top and top with Cool Whip. Make three layers, ending with Cool Whip. Make some peaks with a fork. Sprinkle some cookie crumbs and a few chocolate chips on top.
Cook broccoli and drain. Add milk, mushroom soup, Bisquick and butter and mix. Pour into pan and sprinkle cheese. Bake at 400° for 20 minutes.
Mix altogether and bake in lightly greased and floured 9 x 13-inch pan for 50 minutes at 350°.
Drain green beans and corn. Combine green beans, corn, sour cream, peppers, onions, celery, celery soup, cheese, salt and pepper. Pour into lightly greased 2-quart casserole dish. Melt 1/2 stick margarine and combine with Ritz cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour. Serves 8.
Mix flour and oil together. Mix sugar and eggs in a different bowl. Add the yogurt, milk and baking powder in the sugar and eggs mixture and keep on mixing for awhile. Put together the two mixtures. Take a little piece in your hand and shape it like a small ball. Put a nut on top of each cookie. Cook in the oven 25 minutes at 350°, until golden.
Combine cream cheese and Cheddar cheese; mix until blended. Add all other ingredients, except nuts. Chill cheese mixture for several hours. Shape into a ball. Roll in chopped nuts.
Melt 1 tablespoon margarine in skillet and brown meat. Add tomato sauce, salt, pepper and basil. In a bowl, cream together the cheeses, sour cream, onions and green pepper. Cook noodles with 2 tablespoons salt for 8 to 10 minutes. Drain noodles and toss with melted butter. Put half of noodles in bottom of a 9 x 13-inch buttered pan. Cover with cheese mixture. Top with other half of noodles. Pour meat sauce over top. Bake for 40 minutes at 375°. Serves 8.
Have butcher cut a pocket on the bone side of each chop. Combine remaining ingredients and mix well. Stuff each chop with this mixture. Place in shallow greased pan and bake at 350° for about 1 hour or until tender. Yield: 2 servings.
Dissolve raspberry and lemon gelatin in boiling water. Stir in frozen raspberries, breaking up large pieces. Break up cranberry sauce with fork. Stir into gelatin mixture. Chill until partially set. Carefully pour in 7-Up beverage. Chill until set and serve with whipped cream on top.
Mix jello with boiling water. Stir until well dissolved. Add sugar and stir well. Add pineapple juice, lemon juice and water. Refrigerate. Add ginger ale just before serving.
Remove skin from chicken. On cutting board with meat mallet, pound each chicken breast into about 1/4-inch thick cutlets. Mix bread crumbs and salt. In separate bowl mix egg and milk. Dip chicken into egg mixture, then into bread crumbs, coating both sides. Over medium heat, melt butter. Cook cutlets until tender and golden on both sides (5 minutes each side). Remove from heat. Keep warm.
Dissolve gelatin in water until soft. Separate eggs, place yolks in mixing bowl. Add Baileys, place over simmering water and stir until thick. Do not overcook. Remove from heat, add coffee extract and gelatin mix until dissolved. Place bowl over large bowl of ice, stir until cool. Beat whipping cream and 1/4 cup sugar until thickened. Whip egg whites and 3 tablespoons sugar into soft peaks. Gently fold whipping cream into cooled Baileys mixture, add egg whites and fold until blended. Set up glasses, pipe Baileys cream mixture into glasses, filling 3/4 full. Add ladyfingers and chocolate shards on top.
Put all in jar and shake well.	Good over lettuce wedges or any tossed salad.
Cream sugar, eggs, shortening and margarine. Add sifted flour slowly. Add milk, baking powder and vanilla (lemon or almond flavoring may be substituted). Pour batter into greased pan. Bake for 1 1/2 hours at 350°; do not overbake.
Put in small pan and boil the sugar, vinegar and water. Dissolve in Jell-O; add 1 cup cold water. Add the following when Jell-O starts to thicken: crushed pineapple, celery, cabbage and carrots. Pour into an 8 x 8-inch container. Cover and refrigerate.
Cook chicken with skin in 2 inches of water. Add salt and pepper. Remove chicken from water and add spaghetti to water and boil until tender. Add boned chicken, soup and chopped vegetables and cook 10 minutes. Add more salt and pepper, if desired. Add peas, most of cheese and cook until cheese melts. Put in buttered casserole dish and top with remaining cheese. Bake until cheese melts on top.
Cut ham into bite-size pieces. Combine ham, vegetables, 2 tablespoons butter, basil and 1/8 teaspoon garlic powder in large skillet. Heat on medium for 10 minutes, until vegetables are tender-crisp, stirring occasionally. Toss noodles with remaining butter, garlic powder and sour cream. Place noodles on serving platter. Top with ham and vegetables. Serves 4.
Rinse, drain and remove stems from spinach; tear into bite-size pieces. Hull and slice strawberries. Place spinach in bowl. Top with sliced strawberries. Place sugar in medium bowl. Add lemon juice; whisk until sugar dissolved. Add yolk, whisking until dissolved completely. Whisk 6 tablespoons (one at a time) into mixture. Can be refrigerated until ready to use. Rewhisk and pour over spinach/strawberries. Gently mix. Serve and enjoy.
Mix in a 1-gallon freezer. Use ice cubes and 1 pound table salt. It freezes in about 1 hour in an electric freezer.
Stir together oats, rice cereal, and raisins. In a large saucepan, combine corn syrup and brown sugar. Heat just until boiling; remove from heat and immediately stir in peanut butter and vanilla. Add dry ingredients; stir in chocolate chips. Pat into a large greased cookie sheet and let cool.
Put chicken in baking dish. Mix soups and sour cream together and pour over chicken. Melt 1 stick of margarine with crumbled crackers. Put on top of soup. Bake 30 minutes at 350° or until mixture bubbles.
Melt chocolate in water over low heat; blend. Cool thoroughly. Sift flour, baking powder, soda and salt. Mix sour cream into cooled chocolate. Cream butter and sugars well. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour and chocolate mixture alternately, mixing well.
Preheat oven to 350°. Cook raisins in 2 cups of water until all the water is gone. Chop bananas and set aside with raisins. Mix remaining ingredients with a spoon. When well mixed, add raisins and bananas. Bake in a greased and floured 9-inch round or square cake pan for 1 hour at 350°.
Line 2 loaf pans with wax paper and grease the sides and the paper or spray with cooking spray. In a large bowl, combine the dry ingredients and mix until well blended. Pour the batter into the prepared pans. Bake in a 350° oven for 50 to 60 minutes. Makes 2 loaves.
In a 10-inch skillet, heat dressing. Add vegetables and cook, covered. Over medium heat, stirring occasionally, 7 minutes or until vegetables are tender.
Mix first four ingredients together well. Add Tabasco to taste. Served with crackers, makes a great snack.
Saute bacon and onion, drain most of grease. Mix everything together in big bowl. Pour in an 8 x 8-inch baking dish. Bake 1 hour at 350°. Sprinkle with cheese, then put back in oven for 5 minutes.
Grate cabbage and cook until wilted. Brown ground beef; add rice. Mix together the soup, water and tomato sauce. Spread beef and rice over cabbage and add tomato mixture on top. Cover and bake 45 minutes at 350°.