HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain 1/2 to 1 pound spaghetti. Place in large buttered casserole dish. Gently mix in a large can of whole tomatoes and their sauce chopped up a bit. Add 1/2 cup tomato juice. Top with 1/2 pound of grated sharp Cheddar cheese. Sprinkle with crumbled crackers and dot with butter. Bake one-half hour at 350° until nice and hot and cheese melted.
Blend cream cheese and flour with margarine and form into 48 balls. Place into miniature muffin tins and press dough into cup shapes with floured fingers. Divide pecans among shells. Combine eggs, slightly beaten with sugar, melted margarine, vanilla and salt. Pour over nuts. Bake 15 to 20 minutes at 350° or until inserted knife comes out clean.
Put brown sugar in top of double boiler. Cut buttered bread into cubes and spread over the sugar. Sprinkle with raisins. Beat the eggs and add to the milk, salt and vanilla. Pour this mixture over the bread. Set over boiling water and keep the water boiling. Cook about 1 hour. Do not stir. The brown sugar makes the sauce.
Cream butter and sugar. Add flour and eggs; beat well. Stir in buttermilk, vanilla and/or nutmeg. Pour into unbaked pie shell. Bake for 45 to 50 minutes at 370°. Cool completely before serving.
Cook beef in skillet until brown. Add bell pepper and onion. Cook until tender. Add chili powder, tomato and corn. Cook 15 minutes. Boil noodles as directed; drain. Add meat mixture.
Brown in heavy pan hamburg, onions and peppers; add other ingredients. Set aside. Make a biscuit dough (as light as possible). Roll out to 1-inch thickness. Put meat topping on dough roll (like jellyroll) and clip edges together and put on cookie sheet. Cover with Lipton dry onion soup). Bake at 350°. Test often. Cut in slices and cover each piece with gravy. Serve with baked potato and green vegetable.
In small bowl, combine flour, baking powder, soda and salt. Set aside. In large bowl, combine butter, brown sugar, egg and water. Beat until creamy. Add orange extract. Stir in flour mixture and mix thoroughly. Add oatmeal and butterscotch chips. Drop by teaspoons on cookie sheet. Bake at 375° for 10 to 12 minutes.
Bring to boil sugar and syrup. Remove from heat and add peanut butter and vanilla. Stir until well blended. Pour over cornflakes. Mix gently. Drop by spoonfuls onto waxed paper and let cool.
Drain canned mushrooms; set aside. Heat 4 tablespoons oil in large skillet. Add mushrooms and saute for 5 minutes. Remove and set aside. In same skillet, heat remaining 1 tablespoon oil. Add onion and green pepper and saute for 3 minutes. Combine half of sauce and half of sauteed mushrooms with the onion and pepper in skillet. Set aside.
Start salt pork in cold water. Cook 50 minutes. Add washed and chopped turnip greens to pork and cook 1 hour. Cook until water is cooked down. Season with salt and pepper. "Dinner for a family."
Mix sour cream and sugar over medium heat, stirring constantly until melted. Remove from heat. Add vanilla and nuts. Stir until nuts are coated. Spread on waxed paper to cool.
Cream butter. Gradually add sugar. Add egg and molasses. Mix well. Combine dry ingredients and add to creamed mixture with hot water. Bake in 9-inch greased and floured pan. Bake at 350° for 35 to 40 minutes.
Combine all ingredients, but the sliced egg. Put it on top for decoration. Chill before serving. Serves 6.
Sift flour, baking powder and baking soda together and set aside. Cream together sugar and margarine. Add egg and then flour mixture. Fold in apples and nuts. Put in greased and floured pan. Bake at 350° for 40 minutes. I double this and bake in a 13 x 9-inch pan. Yummy.
Combine all ingredients. Drop by spoonfuls into hot oil. Cook until golden brown. Drain on paper towels.
Boil water and butter. Remove from heat. Add flour and beat with wooden spoon. Add eggs, 1 at a time, beating after each egg is added. When mixture is smooth, spoon onto a 14-inch pizza pan making a circle. Bake on middle oven rack for 45 minutes at 400°. When cool, slice on the horizontal.
Mix the cottage cheese, Cool Whip and Jell-O well, then chill. Add favorite fruits. Example: 1 can pineapple or 1 can mandarin oranges.
Sprinkle generously with kindness. Add plenty of faith; mix well. Spread over a lifetime and serve everybody you meet.
Cream butter and margarine. Add sugar gradually. Add eggs, one at a time. Beat in well. Sift in flour with salt and baking powder. Add alternately to batter mix. Add vanilla. Bake at 350° for 1 hour, or until done.
Blend together all ingredients except last two. Wash and slice apples; dip in orange juice. Drain. Arrange apples in concentric circles on pretty plate and place dip in center in a bowl. Sprinkle additional chopped peanuts on top of dip. Refrigerate leftovers.
Melt butter in saucepan. Fill bottom of saucepan with egg noodles, one layer crumbled by hand to cover bottom. Add chicken broth and enough water for 2 cups liquid. Add salt and pepper. Bring to boil and add one cup of rice. Stir and then cover. Turn to simmer until water is absorbed, about 20 minutes.
Peel, core and thinly slice apples. Toss apples with 2 tablespoons of sugar. In large bowl, beat butter with 1 1/2 cups sugar until light and fluffy at medium speed. Add sour cream and remaining ingredients. Beat at low speed until blended, then at medium speed 1 minute. Spread batter into 14 x 10-inch greased pan. Arrange apple slices on top. Sprinkle with Streusel Topping.
Combine all ingredients. Cover with foil. Bake 45 minutes at 350°. Take off foil and bake for 30 minutes more until done.
Mix together the sausage, hamburger, eggs, bread crumbs and milk; stuff in noodles. Grease a 9 x 13-inch pan; put in manicotti. Cover with the Italian sauce and cheese. Cover tightly; bake in a 350° oven for 2 hours.
Boil together zucchini	and onions. Mash zucchini and drain for 3 hours. Mix together cream of chicken soup, sour cream and carrots, then refrigerate. Melt together oleo and stuffing mix. Mix together zucchini and soup mixture. In 13 x 9 x 2-inch pan, layer 1/2 stuffing mixture, zucchini mixture and remaining stuffing mixture. Bake in a 350° oven for 45 minutes.
Mix ground beef, egg and onion together (salt and pepper to taste) and shape into balls. Mix chili sauce, lemon juice and jelly and heat. While sauce is heating, brown meat balls in oven, approximately 10 minutes on each side. Drop balls in simmering sauce and cook until tender.
Mix in order given. Slice 1 medium onion and add enough cucumbers to fill container covering cucumbers.
Mix cake mix according to package directions. Bake in 2 layers. Split; when cool (4 layers). Fill and ice with sour cream mixture. Cover with Saran Wrap and refrigerate for 48 hours.
Cream together margarine, cream cheese and sugar. Sift in flour and salt. Chill several hours or overnight. On floured board, roll dough very thin and cut with biscuit cutter. Place 1/2 teaspoon preserves on each round. Fold over and seal with fork. Place on greased baking sheet and bake at 375° until firm, but not browned, about 12 minutes. Sift confectioners sugar over pastries and remove from pan while warm. Store in tightly covered container.
Dissolve gelatin in boiling water. Stir in fruit and juice. Pour 1/2 of the mixture into a 9 x 13-inch casserole dish and refrigerate until firm. Store remaining gelatin at room temperature. Spoon the sour cream over the congealed gelatin. Top the sour cream with the remaining gelatin and refrigerate until firm. Sprinkle the top with pecans.
Beat eggs and sugar together. Add butter, syrup and flour. Blend in pecans, last, then pour into unbaked pie crust. Cook at 350° for about 45 minutes or until done.
Grease and flour 9 x 13 x 2-inch pan. Melt peanut butter and margarine in bowl over hot water. Add remaining ingredients; stir until blended. Bake for 25 to 30 minutes in preheated oven at 350°. Cool; cut into squares.
Trim crusts from bread and cut each slice into 3 sticks. Place each piece side by side in prepped (greased and floured) 13 x 11-inch pan. Cover bread with fruit. (Fresh peaches are delicious.) Mix remaining ingredients well and pour over all. Bake 45 minutes at 350°.
Put beef bone in a pot; cover with water and boil. After water comes to a boil, add the parsley, onion, potato, carrots and salt and pepper to taste. Cook until the vegetables are a little tender. Remove the beef bone. Add the escarole (cut up each leaf 2 times). Cover and let it cook until tender (add water if needed). You can add small meatballs.
Using a 10-inch frying pan, melt one tablespoon butter over medium heat. Add mushrooms, onion and marjoram and cook until onion begins to turn clear. Remove from heat. Spread remaining 2 tablespoons butter over one side of day-old bread. Cut bread into 1/2-inch cubes leaving crusts on. Using casserole dish, layer half the bread cubes on the bottom of dish. Cover with the mushroom-onion mixture. Combine all three cheeses and dry mustard. Sprinkle over mixture. Top with remaining bread cubes. Mix milk, eggs, salt and pepper. Pour over the bread and cheese. Cover and refrigerate at least 3 hours or overnight.
Preheat oven to 350°. Mix all ingredients 1 to 2 minutes. Pour into 2 large or 6 small lightly greased loaf pans. Bake 1 hour.
Cream the sugar and oleo. Add eggs. Combine dry ingredients. Add to sugar and oleo mixture. Mix until it forms a stiff dough. Add anise flavoring to mixed dough and mix well. Refrigerate overnight. Roll and cut out on lightly floured board into various shapes. Bake at 375° for 8 to 10 minutes.
Pour wine over berries in a large bowl. Let stand 24 hours at room temperature. Put mixture in Foley food mill or like device to strain seeds from berries. Pour strained juice and mashed berries into saucepan. Add sugar and bring to an almost boil. Freeze for future use. Excellent over vanilla ice cream!!
Mix biscuit mix and milk; spread in bottom of greased 9-inch pie plate. Cover tomatoes with boiling water for a few minutes. Peel and slice thinly. Layer in pie shell. Top each layer with salt, pepper, Italian seasoning and grated onion. Continue until pie is level. Mix mayonnaise and cheese and spread over top of pie. Bake at 400° for 20 to 25 minutes until nicely browned. Let set for 10 minutes before slicing. Add a green salad and you have a great summer lunch or serve as a side dish with hamburgers or steak.
On individual salad plates, place chopped endive (leave some rounds). Sprinkle with Bleu cheese and chopped walnuts.
Heat cranberry sauce with gelatin and stir until gelatin is dissolved. Cook slightly and add other ingredients. Add red food coloring, if desired. Pour into 7 x 11-inch dish or into 4 cup mold. Chill until set.
Make Beef Filling: Saute onion and garlic in the 2 tablespoons of oil until soft, about 5 minutes. Add ground beef and cook until brown. Add tomato, oregano, salt and pepper. Cook, stirring frequently, about 10 minutes or until thick and heated thoroughly.
Whirl broccoli in blender until creamy smooth. Mix with cream cheese, horseradish and pimento.
In a punch bowl, combine instant tea, water, concentrates and cranberry juice. Just before serving, add ice. Makes more than one gallon or 25 (five ounce) servings.
Combine Egg Beaters and sweetened condensed milk. Mix well. Add 3 ounces of Key lime juice a little at a time and blend until filling is smooth and creamy. Pour into a graham cracker crust and bake in a preheated oven at 350° for 10 minutes. Serve chilled. Top with whipped cream if desired.
Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover; cover and simmer over medium heat until potatoes are tender. Add flour to melted margarine in saucepan; stir until blended, then add half and half. Whisk over heat until smooth and creamy. Add vegetables and clam mixture until heated through. Season with salt, pepper and sugar.
Mix sour cream and cream soups together. Pour over chicken. Melt 1/2 stick margarine. Crush 1 tube Ritz crackers. Mix together. Sprinkle over top. Bake at 350° until hot.
Brown meat, onion, garlic and pepper with salt and pepper. Stir in raw rice. Add tomatoes. Rinse jars with 1 cup water and add. Put on lid. Cook slow and stir often for about 1/2 hour until thick and rice is done.
In a small bowl combine the first 8 ingredients and rub on both sides of the beef in a roasting pan. Cover with foil and refrigerate 10 to 12 hours. Bake, covered, at 300° for 45 minutes per pound. Chill in refrigerator at least 1 hour to let fat congeal. When ready to serve, remove beef from pan; remove fat with a slotted spoon. Reserve meat juices. Cut beef in thin, even slices across grain and return to pan.
Combine cheese and milk; beat until smooth. Stir in remaining ingredients. Chill 3 to 4 hours. Serve with raw vegetables or on Gyros. Yields 1 1/4 cups.
Cut wieners with bite-size pieces. Combine the other ingredients. Pour over wieners and simmer approximately 1 hour. Serve hot.
Preheat oven to 350°. Soften margarine; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Blend in extracts. Combine flour and salt; gradually add to butter mixture, beating until thoroughly combined. Divide batter into thirds. Add a few drops of red food coloring to 1/3 of the batter, a few drops of green food coloring to the second third, and leave remaining third as is. Place alternating spoonfuls of batter into well-buttered and floured 12-cup Bundt cake pan or 10-inch tube pan. Cut through batter with a knife. Bake 65 to 70 minutes. Cool in pan on wire rack 15 minutes. Remove from pan and cool completely on wire rack. Dust top of cake with confectioners sugar before serving.
Cook rice according to directions on package. Meanwhile, cook bacon in a large skillet. When crisp, remove and set aside. Add sausage to skillet and cook until crisp. Remove and set aside. Add onion, celery and garlic to skillet. Cook until onion is translucent. Toss in cooked rice, sausage and bacon. Mix well and season to taste with salt and pepper. Makes 5 cups.
Mix cake mix according to package directions. Place half of the batter in a greased and floured 13 x 9-inch pan. Bake at 350° for 12 minutes. Heat caramels, margarine and milk over low heat, stirring until melted. Spread on top of baked cake. Sprinkle chips and nuts over caramel. Top with remaining batter. Bake 30 minutes until toothpick comes out batter free. Cool and ice. Tastes even better the second day!
Combine ingredients in a large ice cube tray; it will curdle. Allow to freeze. Beat with mixer and refreeze.
Make a biscuit mixture from any recipe of your choice. Mix potatoes, onion, corned beef and white sauce; heat. Pour into a greased casserole dish. The mixture must be hot. Top with biscuit mixture. Bake at 350° until biscuits are done per biscuit recipe.
Mix Raisin Bran, sugar, flour, baking soda and salt in large bowl. In separate bowl, mix eggs, oil and buttermilk. Combine ingredients. Fill greased muffin pans 2/3 full. Bake 15 to 20 minutes in 375° oven. Dough can be refrigerated up to a week.
Cook celery and carrots in a small amount of water until soft. Do not drain. Add turkey and gravy; cook until heated. Add about 2 cups water and the uncooked noodles. Bring to a boil; simmer until noodles are cooked (about 10 to 15 minutes). You may have to add additional water while noodles are cooking to end up with a stew-like consistency.
Cook a generous amount of thick bacon until crisp. Drain, cool and break into pieces. Save just enough bacon drippings to saute a large batch of chopped onions. Put all ingredients, except soup, bread crumbs and butter, into a large casserole dish. Mix together with the soup. Sprinkle the top of the casserole with fresh bread crumbs; dot generously with butter. Place in a medium oven (about 325°); bake until the casserole starts to bubble and the top is crusty and golden brown. Serve with a tossed fresh green salad and a dessert for luncheon or for a light supper.
Stir together crabmeat and mayonnaise; set aside. Beat together cream cheese, egg yolk, onion, mustard and dash of salt until smooth and creamy. Spread toasted muffin halves thinly with butter, then with crab mixture. Top with cream cheese mixture. Cut into bite size pieces. Place on lightly greased baking sheet and broil 5 to 6 inches from heat for 2 to 3 minutes, until top is bubbly and golden.
Saute onions, peppers and garlic. Add and simmer chicken breasts. Add remaining ingredients and simmer. Serve with Fritos or Doritos.
Cream eggs, oil, shortening and sugar. Add dry ingredients. Roll into small balls. Press down with bottom of glass, dipped in sugar. Put on greased cookie sheet. Bake at 350° on middle rack for 10 to 12 minutes. Makes 10 dozen cookies. Works well with 1/2 of recipe.
Preheat oven to 375°. In a bowl, mix the thawed spinach (squeeze to remove the extra water), eggs, Italian bread crumbs and Lipton onion soup mix. Let sit for 5 minutes. Pour olive oil into standard size tin pie pan. Sprinkle half the Parmesan cheese over the olive oil. Sprinkle half the Cheddar into the pan. Sprinkle half the Mozzarella cheese into pan. Place one slice of Swiss cheese in the center. Spoon spinach mixture over cheese. Place second slice of Swiss cheese in the center over the mixture. Sprinkle remaining cheese over top evenly. Place on middle rack in preheated oven for 25 minutes or until top is golden brown.
Mix flour, buttermilk and eggs in a bowl. Add water a little at a time until mixture is creamy. Mixture should not be thick. Spray pan with cooking spray (Pam). When pan is hot (I cook mine on medium-low heat), pour batter into pan with desired size. Cook on one side until bubbles appear. Turn over and cook on other side. This makes about 20 (4-inch) pancakes. Top with syrup or fruit.
In 1-quart ovenware casserole dish, brown onion, pork and beef. Turn dish, stir and cook for additional 8 minutes. Drain off fat. Place in baking dish. Stir in remaining ingredients. Continue cooking for 15 to 16 minutes or until mixture boils. Stir, then cook for another 10 minutes. Prepare pastry. Cover dish with pastry. Cook 14 to 15 minutes longer.
Core, rinse, drain and finely shred lettuce. Cover and chill. When ready to serve, toss lettuce with onion, ham and 1 teaspoon chili powder. Halve, peel and finely dice avocado. Stir into dressing along with the remaining 1/4 teaspoon chili powder.
Combine all ingredients. Serve with chips. It is also great with Chicken, fish, or grilled meat.
Mix marshmallows and sour cream together. Stir in next six ingredients. Add enough Cool Whip to make it smooth.
Cut angel food cake into small pieces. Whip the whipping cream, adding vanilla and sugar as desired. Fold in condensed milk and lemonade (yellow or pink).
Mix all ingredients together. Make into small balls. Bake at 375° on cookie sheet until light brown, about 25 minutes. Keep fat drained off.
In large bowl, toss chicken with celery, parsley, salt and pepper to mix well. Gently fold in whipped cream, mayonnaise, lemon juice and almonds until well combined. Refrigerate until chilled, about 1 hour. Makes 6 servings.
Mix all ingredients together and pour into baking dish. Top with Parmesan cheese. Bake 30 to 35 minutes at 350°.
Mix all ingredients together in a pan and cook over medium heat until onions and okra are done, about 30 to 40 minutes. Can be served over cornbread or rice.
Simmer 20 minutes. Add 1 (14 1/2 ounce) canned stewed tomatoes and 2/3 cup uncooked pasta. Simmer 20 minutes more. Serves 4 to 6. Great with cornbread!
Mix all ingredients together with electric mixer. Keep refrigerated. Keeps for months in containers. Makes 2 quarts and one pint.
In soup kettle over medium heat, saute zucchini, onion and parsley in butter until tender. Stir in flour, salt and pepper. Add bouillon and lemon juice. Mix well and bring to boil; cook and stir for 2 minutes. Add tomatoes, milk and corn. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted.
In a large bowl, toss apples and lemon juice. Add celery, cherries, cranberries and almonds. In small bowl, whisk mayo, sour cream, honey and salt until well blended. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving. Yield: 6 to 8 servings.
Cut baked potatoes length-wise. Scoop out and mash; beat with electric mixer until smooth with all other ingredients. Fill shells and rebake 15 minutes or until heated throughout. Top with bacon.
Line an ungreased cookie sheet with roll dough (stretch a little). Bake at 375° for 11 to 15 minutes. Combine cream cheese, Miracle Whip and dressing and spread over cooled crust. Refrigerate. Mix together onions, peppers, broccoli and cheese. Spread over top of pizza. Grate a carrot and sprinkle over top. Press down on pizza with waxed paper. Cover and refrigerate. Cut in squares and serve. Can be made ahead.
Cut red pepper, carrots and celery in julienne strips. Place in salad bowl. Add beef and onion. Combine remaining ingredients for dressing. Add to beef mixture. Marinate for several hours. Serve on lettuce. Yields 6 servings.
Cook spaghetti. In medium bowl, beat egg and add sour cream, Parmesan cheese and garlic powder. Drain spaghetti. Add to egg mixture along with Monterey Jack cheese, spinach and half of onions. Pour into greased 2-quart dish. Cover and bake at 350° for 30 minutes. Top with remaining onions and return to oven for 5 to 10 minutes. Makes 6 to 8 servings.
Pound meat between sheets of wax paper with a mallet. Sprinkle with salt and pepper and let stand 15 minutes. Heat 2 tablespoons butter in deep frypan. Add onion and cook over medium heat; stir constantly for about 5 minutes or until softened. Stir in flour and mustard and cook for 1 minute, stirring constantly. Reduce heat to low, cover pan and simmer for 5 to 10 minutes, stirring frequently.
Preheat oven to 325°. Grease and flour two 8 1/2 x 5 1/2 x 2 1/2-inch pans. Stir together eggs, sugar, oil and vanilla in a medium-size bowl; combine flour, baking soda and cinnamon on wax paper. Stir dry ingredients into liquid just until evenly mixed. Stir in apples and pecans. Divide between pans.
Combine cocoa and sugar until mixed thoroughly. Add milk and stir until smooth, then add water and a dash of salt. Boil until you get firm drops of fudge when dripped into cold water and no discoloration of water, then add 2 tablespoons butter, 1 tablespoon peanut butter and 1 tablespoon vanilla. Stir until partially stiff and then pour into pan.
Mix together all the ingredients, except bacon. Place in 13 x 10-inch baking dish. Fry bacon until crisp and then crumble on top of potato mixture. Cover with foil and bake 1 hour at 350°. Serves 8 or more people.
Cream the cheese and sugar until thoroughly blended. Fold in Cool Whip (red food coloring may be added, if desired). Fold in fruits and optional nuts and marshmallows. Turn into a 9 x 13-inch pan. Cover and freeze. Serve frozen.
Mix jello according to directions on package for quick set. Add remaining ingredients. Chill and serve.
Mix all and pour into greased 9 x 13-inch dish. Bake at 350° for 25 minutes. Will rise. Cool completely; will fall. Fill dish with softened ice cream (over 1/2 gallon). Freeze and crush 6 Heath bars. Sprinkle on ice cream, then freeze. Serve in servings topped with hot chocolate syrup.
In saucepan, melt butter with garlic and oregano. Pour over popcorn; mix well and toss with cheese.
Mix all together and pat down into 9 x 10-inch glass dish. Bake at 350° for 10 to 15 minutes. Cool.
Soften gelatine in cold water. Add boiling water and sugar and stir until gelatine dissolved. Add rest of ingredients and mix well. Pour into sherbet glasses and chill until firm. Delicious topped with a dollop of sweetened whipped cream and sprinkled with toasted slivered almonds.
Preheat oven and cookie sheet to 425°. Toss together cheese and flour. Combine milk, eggs, salt, pepper and nutmeg. Add crab, cheese mix and spinach to milk mix. Pour into pie shell. Bake on preheated cookie sheet for 15 minutes. Reduce temperature to 350° and bake an additional 30 to 35 minutes.
Mix ingredients as listed. Bake at 375° for 35 to 40 minutes in lightly sprayed 9 x 13-inch pan. (Optional: Add chocolate chips, nuts, etc.)