HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat; drain, then add tomato sauce, water and salt. Heat to a boil. Squeeze excess liquid from spinach. In blender or food processor, add spinach, cottage cheese, Parmesan cheese, eggs, salt, pepper and nutmeg. Blend until smooth. In 3-quart baking dish, layer sauce and uncooked lasagna. Spread with spinach filling. Continue layers of sauce, cheese, lasagna and sauce. Cover with foil. Bake at 375° for 1 hour. Serves 6 to 8.
Pour over mixture 1 1/2 cups hot milk. Bake at 350°.
Combine sugar with water and boil 10 minutes. Place lemon juice, orange juice, orange rind and mint leaves in large pitcher. Pour sugar and water mixture over ingredients in pitcher. Cover and let set for 1 hour. Strain and add ginger ale to taste.
Beat lard and sugar until light and fluffy. Add vanilla and salt. Add alternately flour and beaten eggs. Dough should be firm but not sticky. Refrigerate 1 hour. Roll out 1/4 inch thick and cook on greased cookie sheets at 375° until brown on edges or make into rolls and refrigerate overnight. Slice 1/4 inch thick and bake as usual. Let cool in pan for 3 minutes before removing.
Mix 3 ingredients. Roll out 1/2-inch thick and cut into shapes (no larger than 1-inch circle, star etc.). Bake on ungreased cookie sheet. Prick each cookie 3 times with fork. Bake 35 - 40 minutes at 300° or until set.
In blender or food processor, combine cream cheese, cottage cheese, lemon juice and mayonnaise. Blend until smooth. Scoop mixture into serving bowl and stir in remaining ingredients. Chill at least 2 hours. Serve as dip for vegetables or spread on bread. Makes 1 1/2 cups.
Mix zucchini, onion and peppers with salt and let set overnight. In the morning, drain and rinse good with cold tap water. Drain well.
Combine butter, peanut butter, sugars and egg; beat well. Add flour and beat on low speed until mixture is crumbly. Reserve 1 cup crumbs. Press remaining crumbs into 8-inch square glass baking dish. Place on an inverted plate to elevate dish in oven. Cook at Medium 6 1/2 minutes or until base looks dry, rotating dish if necessary. Spread jam on base to within 1/2-inch of edge. Sprinkle with reserved crumbs. Cook at Medium 6 to 7 minutes or until jam bubbles near the center, rotating dish once. Cool.
Heat first 4 ingredients in saucepan until warm. Add yeast. When yeast is bubbly, stir in eggs. Add flour gradually while kneading. Place in a large greased bowl and let rise in a warm place for 2 hours until double in size. Punch down lightly and divide into thirds. Roll 1/3 of the dough into a 12-inch circle. Cut into 8 pieces, like a pie, then roll each piece from the wide end to the pointed end. Repeat with remaining dough. Place rolls on greased baking sheet and let rise again, 30 minutes or until double in size. Bake at 400° for 8 to 10 minutes, but watch carefully so they don't burn. Makes 24 rolls.
Cook spaghetti according to directions. Put in 9 x 13-inch pan, add unheated soups and rinse cans with milk; add milk, tuna and half the potato chips. Mix well. Sprinkle remaining chips on top to cover. Bake at 325° until warm. Serve with salad or favorite vegetable.
Combine all and mix well. Pour into ungreased 9x13 pan and bake at 350° till done.
Heat oven to 350°. Cover cookie sheet (11 x 17-inch) with foil, then cover foil with saltine crackers, making sure pan is completely covered (see note). Heat the butter and sugar until smooth. Cover saltines with mixture. Spoon over and cover well. Bake for 15 to 20 minutes. Check after 15 minutes so it doesn't burn. Remove from oven. Cover with the chocolate bits. When melted, spread over saltines. Put in freezer or refrigerator for 2 to 4 hours, until hard. Break into bite size pieces.
Place layers in greased 2-quart casserole. Season layers with salt and pepper. Garnish with green pepper slices. Bake at 350° for 2 hours.
Cut steak into serving size portions, roll in flour and brown in butter in skillet. In large, deep baking dish, add tomatoes, onion, green pepper and bayleaf. Cook at 350° for 90 minutes. Add peas, carrots and steak, salt and pepper to taste. Add water or V-8, as needed. Bake an additional 45 minutes.
Mix vegetables (diced) together with plain salt. Let stand for 10 minutes . Drain well. Add vinegar, sugar and spices. Cook for 20 minutes. Fill in clean jars. For a good seal, I put in pressure cooker for 5 minutes on 5 pounds pressure.
Spray a 9 x 13-inch baking dish with Pam. Cut off crust of bread and line bottom of pan with bread. Brown sausage and drain. Put on top of bread. Add grated Cheddar cheese and mushrooms. Mix together the eggs, milk and mustard. Pour over top of mushrooms. Chill overnight. Mix soup and milk. Pour on top. Bake at 300° for 1 1/2 hours at 350° for 1 hour.
Cream together margarine and sugar; add eggs, one at a time, beating after each. Add vanilla; stir in flour, 1 cup at a time. Fold in coconut. Bake in greased and floured tube pan at 300° for 1 hour and then at 350° for 30 more minutes.
Sprinkle orange jello over cottage cheese and set aside. Mix all other ingredients together, then add cottage cheese and mix well. Chill and serve.
Mix cornbread mix, eggs, corn and sour cream together. Add sausage, onion, cheese and pepper. Bake in large skillet at 350° for 45 minutes.
Mix crackers and butter; put into a 9 x 13-inch pan. Bake at 400° for 10 minutes. Cool. Mix cream cheese and sugar, then mix with Dream Whip and spread over cracker crumb crust. Next, spread pie filling over cream cheese. Chill overnight. Colorful and tasty.
Cut round steak into 1/4-inch strips and sprinkle paprika onto the strips. Slice onion and separate into rings. Also, slice bell peppers into thin strips. In a very large skillet, brown meat in butter on medium-high heat. Add beef broth. Cover and simmer for 30 minutes or until meat is tender. During this time, prepare the rice. Add onion and bell pepper to the meat and cook for 5 minutes. In a small bowl, mix cornstarch, water and soy sauce until smooth. Add to meat mixture and continue to simmer until vegetables are tender and sauce is thick. Spread cooked rice in a 9 x 13 dish and pour meat mixture over rice. Enjoy.
Rinse sauerkraut in cold water. Drain and squeeze thoroughly. Place in crock-pot or casserole with tight fitting lid with rest of ingredients. If using crock-pot set on high for 1/2 hour to heat everything, then on low for 3 1/2 to 4 hours. If using casserole or Dutch oven, 3 hours at 300°.
In large skillet saute onion and broccoli in butter until tender. Stir in Cheez Whiz, soup and milk until smooth. Add chopped chicken. Put rice into a greased 8-inch square baking dish. Pour cheese mixture over rice. Bake uncovered for 25 to 30 minutes at 325° or until heated through.
Let cream cheese soften. Mix together the ingredients. Shape in log or ball. Sprinkle with chili powder. Chill. I sometimes roll the ball or log in chopped pecans. Will freeze.
Prepare pudding mix as directed on package. Cool. In large bowl, combine pudding with remaining ingredients; stir gently. Cover; refrigerate. Makes 12 servings.
Mix cream cheese, sugar and Cool Whip. Spread over pretzels when cooled. Dissolve jello in boiling water. Stir in strawberries until thick. Pour over Cool Whip layer. Let set in fridge 1 hour before serving.
Cream butter, sugar, vanilla and whole egg until fluffy. Add egg yolks, one at a time, and beat well after each addition. Stir flour, baking powder and salt together. Add to creamed mixture alternately with water. Stir until smooth. Grease a 10-inch tube pan and line bottom only with waxed paper. Pour half the batter into pan. Drop Pecan Mixture by spoonfuls on batter, then top with remaining batter. Bake in a preheated 325° oven for 1 hour and 25 minutes or until pick inserted in center comes out clean. Cool cake in pan on rack; turn out.
Cook dates, water and sugar until thick and add nuts. Mix oleo, brown sugar and egg; add flour, soda and salt. Divide dough into 2 parts and roll to 1/2-inch or 1/4-inch and spread with date mixture. Roll like a jelly roll, wrap in Handi-Wrap or wax paper and refrigerate overnight. Slice and cook on greased cookie sheet at 325° for 10 minutes.
Saute onion in margarine; add sour cream and 1/2 cup of the cheese. Set aside. Combine cornbread mix, creamed corn and egg. Pat corn mixture into greased 8 x 8-inch pan. Pour onion mixture on top of cornbread, then top with remaining 1/2 cup cheese. Bake at 350° until golden brown, about 40 to 45 minutes. Serves 6.
In skillet, brown beef; stir to separate meat. Blend in soup and water. Heat; stir now and then. Serve in buns; top with cheese. Makes 6 servings.
In large frying pan saute in hot oil for 5 minutes the squash and onions. Drain well. Combine soup, sour cream and carrots. Fold in the squash and onion mixture. Combine in separate bowl the stuffing and melted butter. In 9 x 9 x 2-inch casserole spread 1/2 of stuffing. Add all of squash mixture. Top with remaining stuffing. Bake at 350° for 30 minutes.
Cut squash in 1/2. Place cut side down. Bake at 350° for 40 to 45 minutes. Mix other ingredients. Fill squash. Bake, covered, at 350° for 25 minutes.
Cook hamburger and chopped onion until done; drain. Add green chilies, enchilada sauce, chicken soup, mushroom soup and approximately 2 cups crunched tortilla chips. Put into lightly greased pan; top with grated Cheddar cheese. Bake at 350° for 1/2 hour.
Thaw fillets just enough to separate, sprinkle with salt and pepper. Place in greased shallow baking pan. Saute minced onion in butter until delicately browned. Add salt, pepper and cheese; toss together lightly to mix. Spread mixture over fillets, pressing down firmly. Pour 1/2-cup milk around fish and bake in hot oven (400°) for 35 minutes or until done. Makes 3 or 4 servings.
Cut excess fat off hen. Score top and sides with mustard. Cover that with a layer of brown sugar. Bake in oven at 275°, basting every 20 minutes with Coca-Cola, pineapple juice and drippings. Bake, uncovered, until very hot through ham, about 20 or 25 minutes per pound.
Separate and cut broccoli and cauliflower into bite size pieces. Combine with onion, cheese and bacon in large bowl. Mix remaining ingredients together and pour over vegetables. Cover and refrigerate overnight; mix before serving.
Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed until well mixed. Add eggs, one at a time, beating well after each addition. Stir in carrots, nuts, raisins and 2/3 cup coconut. Pour into greased and floured 9-inch Bundt pan. Bake at 350° for 35 minutes or until cake tests done in center. Cool 15 minutes. Remove from pan; cool thoroughly. Frost with cream cheese frosting and cover with remaining coconut.
In a large roasting pan, place chicken, potatoes and garlic. Pour butter over all and sprinkle with salt. Bake at 400° for 40 minutes, basting frequently with the pan juices. Heat honey; baste over chicken. Spoon pan juices over potatoes and garlic. Bake 20 minutes longer or until chicken is tender.
Cook noodles in boiling salted water until tender; drain. Combine noodles, drained tuna, sweet peas, mayonnaise, soup, milk, onion, pimento and seasonings. Pour into 9 x 12-inch casserole dish. Top with grated cheese. Bake about 20 minutes at 400°.
Melt jelly with mustard and horseradish; cut up hot dogs into small pieces or use cocktail franks. Serve with toothpicks.
Cook onion slices in hot fat until tender. Mix and add other ingredients, except Spam. Add strips of luncheon meat. Heat to boiling. Spoon meat sauce over hot, fluffy rice.
Mix all ingredients well and pour into a greased 8-inch pan. Bake at 350° for 30 minutes. Yield: 2 dozen.
Lightly grease a large baking pan. Peel the onions, cut the bottom level but leave the core intact.
In large skillet, cook bacon until crisp. Spoon off fat. Add beef and onion. Cook until meat is brown. Spoon off fat. Stir in spaghetti sauce and set aside. In small bowl, combine soup and milk.
Preheat oven to 350°. Mix together Cheddar cheese, 1 package Mozzarella cheese and Ricotta cheese. Brown ground beef; drain, then add Ragu sauce. Cook shells as directed, then rinse in cold water.
Mix egg yolks with flour, then add sugar, then vanilla, then cream. Add beaten egg whites last. Melt the butter in a large pan. Pour the whole mixture in and bake at 400° for 30 minutes. Let it stand a short time before serving. Tear with fork and return to oven briefly. Sprinkle with powdered sugar before serving.
Mix bacalaitos according to instructions on box. Mix well and pour mixture in a deep bowl. Add adobo if desired. Heat pan with oil till hot. Cut eggplant into slices. Dip into the bacalaito mixture and place in pan. Cook each side for 1-2 minutes and remove from pan. Cool for a few minutes before serving.
Cream the butter and sugar until light and fluffy. Beat in eggs. Sift dry ingredients together and gradually add to egg mixture. Cover dough and chill. Roll to desired thickness on floured board with powdered sugar only. Also dip cookie cutters in powdered sugar to cut out cookies. Bake 10 to 12 minutes in a 350° oven.
Peel and slice potatoes. Place half of slices in a greased casserole. Brown ground beef. Add to casserole. Mix salt, pepper, beans and onions. Add to casserole. Arrange remaining potatoes on top. Combine tomato soup and water. Spoon evenly over all. Cover and bake at 350° for 1 1/2 hours.
Fix Rice-A-Roni as directed on box. After rice is done, add cream soup. Layer in casserole dish Rice-A-Roni mixture, shredded chicken, cheese. Heat until cheese is melted and bubbling. You can increase or decrease chicken.
Cook macaroni in water until done. Rinse in cold water. Drain. Add celery, bell pepper, tomatoes and pimento. Add mayonnaise and salt. Stir to mix. Chill.
Combine all ingredients and mix well. Put into a medium sized well buttered casserole dish. Bake for 1 hour at 350°.
Mix first five ingredients and pour into greased 13 x 9-inch pan. Sprinkle brown sugar and nuts over batter. Bake 35 to 40 minutes at 350°.
Heat oven to 375°. Lightly grease cookie sheet. Stir all ingredients thoroughly in large bowl. Drop by rounded tablespoonfuls onto cookie sheet. Bake for 8 to 10 minutes, or just until set (do not overbake). Let stand 1 minute before removing from cookie sheet. Cool completely. Store covered. Makes about 3 dozen cookies.
Dice onions, peppers and tomatoes and place in a pan to heat. Add garlic powder, chili powder, vinegar, sugar and salt. Cook slowly until the vegetables are soft. Add the tomato paste, bring to a boil again. Remove from heat and cool. Eat with chips of your choice.
Lightly brown and salt ground beef and diced onion. Add mushroom soup, diluted with water. Place in greased 2-quart casserole. Place Tater Tots on top of ground beef mixture. Bake for 30 to 45 minutes in 375° oven. Yields 8 servings.
Boil together sugar, molasses and salt to 245°. Add butter and cream; boil to 242°. Remove from heat. Add vanilla. Be careful to stir often while cooking, especially near the end. Pour into a well buttered 5 x 10-inch pan. Cool until cold. Cut in small squares and wrap in wax paper.
Mix each package of jello, separately, with 1 cup boiling water. Divide in half. Pour first half in pan. Chill in freezer for 10 to 15 minutes. Mix second half with 1/3 cup sour cream or Cool Whip. Pour over first layer; chill. Continue layers alternately until all 12 layers are done.
Grease a 9 x 12-inch cake pan with butter. Add the can of crushed pineapple on bottom. Spread cherry pie filling with juice over pineapple. Sprinkle white cake mix over top. Sprinkle chopped walnuts over cake mix. Pour 1/2 cup melted butter on top. Bake at 350° for 1 hour, or until golden brown.
Put popped popcorn in a large roaster pan. Bring brown sugar, Karo syrup and margarine to a boil; boil for 5 minutes. Take off heat. Add soda, salt and vanilla. Pour over popped popcorn. Bake at 250° for 40 minutes. Stir every 15 minutes. Spread on waxed paper. Can freeze. Can add peanuts while baking.
Cream butter. Add mashed bananas. Blend in egg; beat well. Add combined dry ingredients. Blend thoroughly with electric mixer on low speed. Stir in nuts. Spread in well-greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes.
Mix and press into bottom of an 8 x 11-inch glass cake dish. Bake 20 minutes at 350°. Set aside to cool.
Braise meat, then add onions and butter. After 2 minutes, add flour and make a gravy. Add salt, pepper and garlic. Stir often. Cook on low heat. Serve on toast.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter. Pour milk evenly over crumbs. Top with remaining ingredients in order listed. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.
Mix thoroughly, adding bread crumbs as needed. Bake in oiled pan 45 minutes at 350°. Serve with tomato sauce or white sauce. Serves 6 to 8.
Bring milk, sugar and margarine to boil for 4 minutes. Remove from heat and add peanut butter, vanilla and Marshmallow Creme. Spread in buttered 9 x 13-inch pan.
In medium bowl combine all ingredients, except butter. Garnish. Add 2 teaspoons butter and mix well. Grease 8 x 4 x 2-inch loaf pan with remaining butter. Spoon in salmon mixture and smooth top. Microwave on High for 15 minutes. (Center should be firm.) Let stand 5 minutes. Invert onto platter and garnish. Serves 4.
Place sugar and milk in bowl; stir until mixed thoroughly. Add corn syrup and mix well. For a thinner icing, add small amounts of corn syrup until desired consistency is reached. This icing dries to a shiny, hard finish.
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of 3 (8 x 1 1/2-inch) round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans (or grease one 13 x 9 x 2-inch baking pan); set pans aside.
Add flour, sugar, salt and pepper to well-beaten eggs. Add milk, corn and melted butter. Pour into hot buttered baking dish. Bake 30 minutes at 350° or until firm and lightly brown.
In saucepan, combine sugar and flour; mix well. In small bowl, mix 1 cup milk with slightly beaten egg yolks. Add this to the flour mixture, along with remaining cup of milk. Cook until it thickens, stirring constantly. Remove from heat and add vanilla and margarine. Pour into baked pastry shell. Top with meringue.
Heat oven to 350°. Grease 9 x 13-inch pan. Combine first 5 ingredients. Add margarine, mix until crumbly. Reserve 1 cup for topping. Press remaining mixture onto bottom of prepared pan. Bake 10 minutes. Cool. Top with nuts and chocolate bits. In medium saucepan, melt caramels with water over low heat. Stir until smooth. Remove from heat. Drizzle over chocolate and nuts to within 1/4-inch of pan edges. Sprinkle with reserved oatmeal mixture. Continue baking 15 to 18 minutes or until golden brown. Cool. Chill until chocolate is set. Cut into bars and store tightly covered in a cool dry place.
Place chicken in baking pan. Insert 1 whole lemon in cavity of chicken. Squeeze 1/2 lemon over chicken. Salt and pepper to taste. Bake at 400° for 1 1/2 to 2 1/2 hours, depending on size.
Microwave chocolate and peanut butter in 2-quart bowl on medium 2 to 3 minutes or until melted, stirring after each minute. Fold in marshmallows and raisins. Pour into foil-lined 8-inch square pan. Chill until firm; cut into squares. Makes approximately 24.
Melt butter in saucepan. Mix with graham crackers and press firmly into 9 x 13-inch pan. Spread chips evenly over crumbs. Spread nuts. Pour condensed milk all over. Do not pat down. Bake at 325° for 25 to 30 minutes. Should be slightly browned on top; watch closely. Cool 8 hours. Sift powdered sugar on top and cut into squares.
Mix all ingredients and put in a greased casserole dish. Press down with spoon and bake 1 hour.
Preheat oven to 350°. In a medium bowl, mix together the flour, baking powder, baking soda, nutmeg, cloves and cinnamon. Stir together. In larger bowl, blend together the sugar and oil until fluffy. Gradually add the eggs, pumpkin and water. Mix well. Add the flour mixture, a little at a time. Stir well. Pour batter into greased loaf pans and add raisins or chopped nuts to the batter before baking to give the bread added flavor. Bake for 45 to 60 minutes.
Mix pudding according to directions on package. Add sweetened condensed milk and thawed Cool Whip. Layer vanilla wafers, sliced bananas and pudding mix. This makes a large amount.
In a bowl, combine the crushed chocolate wafers and the butter. Turn into 9-inch plate and press evenly into the bottom and sides. Chill for about an hour or until firm.
Melt the oleo	and add about 1 tablespoon flour or cornstarch to make a paste. Add milk and heat.	Add cheese and stir until melted. Add salt and pepper to taste. Peel potatoes and slice. Layer potatoes, onion and ham. Pour milk mixture over this.	You may have to add a little more milk to cover. Bake at 375° for 1 hour, uncovered. Use a deep pan to keep it from boiling over.
Pour milk over bread cubes to soak. Use the cut off crusts by popping them into the oven at 350° until dry and golden. Remove from oven and crush to use as garnish during assembly of dish. Melt 1 tablespoon margarine in skillet. Add eggs and begin to scramble. Drain milk from soaking bread cubes and lightly scramble milk into eggs. then add bread cubes to egg mixture, mix well. While still soft, add skillet contents to greased casserole. Place cheese on top. Cover with crushed bread crumbs, melted margarine and bacon bits. Bake at 375° until cheese bubbles (approximately 10 minutes).
Drain and rinse beans. Combine with the raw turkey, onion and chili powder in a shallow 2-quart microwave dish, preferably transparent. Cover and microwave on High 8 to 9 minutes, stirring to mash beans and break up meat every 3 minutes until turkey is white. Stir in salsa. Sprinkle with cheese and microwave on High 1 to 2 minutes or until cheese is melted.
Cream sugar and shortening. Add vanilla and eggs. Then add dry ingredients, and 1 large bag chocolate chips and nuts. Drop by spoonsful on cookie sheet and bake at 350° 14 to 15 minutes.
Chip butter in pie shells. Bake at 400° for 15 to 20 minutes. Cream the cream cheese and sugar together. Add vanilla and Cool Whip; mix. Pour into pie shells. Top with blueberry pie filling. Refrigerate.
Combine rhubarb and 1/2 cup sugar in mixing bowl. Let stand until batter is mixed. Cream together shortening and 1 1/2 cup sugar. Add egg; mix well. Sift together flour, salt, baking soda and cinnamon. Add alternately with milk to creamed mixture. Add vanilla and rhubarb last. Pour into baking pan. Bake at 350° for 1 hour. Serve with whipped cream or ice cream.
Blend and serve as a dip for strawberries or chunks of assorted fruits such as pineapple, grapes, apples and bananas.
Melt butter; mix in dry onion soup mix. Break up pretzels. Add mixture over pretzels so pretzels are covered. Cook at 200° for 1 hour, turning often. Enjoy. Great for a party.
Preheat oven to 425°. In a large bowl, combine artichokes and lemon juice. Add dash of Tabasco, oregano, basil, garlic, salt, pepper and cayenne pepper. Mix in mayo. Mix in Parmesan cheese. Add olives, red pepper and mushrooms. Empty into 9 x 9-inch glass baking dish or casserole. Bake at 425° for 30 to 35 minutes or until top turns brown. Serve immediately with thinly sliced French or Italian bread. This can be prepared in advance and baked when needed. Keep refrigerated.
Preheat oven to 350°. Beat sugar, oil, eggs and pumpkin in a large bowl. Combine dry ingredients. Add into pumpkin mixture. Pour into ungreased oblong baking pan. Bake 30 minutes.
Soften relish and cheese. Mix well and freeze. Can be refrozen. Serves 6 to 9.
Cook 5 minutes, then add 3 large marshmallows. Stir to cool. Frost layers and top.
Layer ingredients in order starting with pie filling and ending with chopped pecans. Don't stir! Bake at 350° for 45 minutes or until golden brown.
Combine orange juice, lemon juice and egg whites in mixer jar. Mix well for about 1 minute. Add sherbet and mix about 1 1/2 minutes.
In a large saucepan or wok, lightly saute the garlic in olive oil. Do not brown. Add shrimp and cook 1 minute. Add sour cream, peas, basil, salt and pepper. Mix thoroughly. Do not boil. Heat through. Add corkscrew pasta. Enjoy! Great hot or cold.