HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef in large pot. Drain fat; stir in spaghetti sauce and water. Bring to boil. Add spaghetti. Cook 7 minutes. Stir occasionally. In bowl mix cottage cheese, eggs, parsley, salt, oregano and garlic powder. Scoop 1/2 spaghetti mixture into 9 x 13-inch pan. Top with cottage cheese mixture and sprinkle with Mozzarella cheese. Pour rest of spaghetti mixture on top. Sprinkle top with grated cheese. Bake at 350° for 30 to 35 minutes. After baking, let stand for 15 minutes.
Mix well the cream cheese, salt, mayo and lemon juice. Fold in the pineapple, cherries and nut meats. Whip 1 cup whipping cream until thick and shiny, but not stiff. Fold into cream cheese mixture. Fold in the diced ripe bananas. Turn into fancy mold; freeze until firm (about 2 hours). Cut for serving. Garnish with crisp greens. Makes 8 to 10 servings.
Mix all ingredients together except dressing and Fritos. When ready to serve, toss in crushed Fritos and add dressing. Serves 4 to 6.
Brown hamburger meat. Add tomatoes. Follow directions on the box for the rice. Mix together and you have Skillet Mess.
Mix all ingredients in a baking dish and bake at 350° for 30 to 40 minutes.
Scald milk in large saucepan. Beat egg yolks with sugar; stir in about 1 cup hot milk. Quickly stir mixture into remaining hot milk and cook over low heat. Stir constantly until mixture thickens and coats a metal spoon. Remove from heat and add vanilla. Chill. Add tangerine juice concentrate. Makes 16 (1/2 cup) servings.
Blend together the Butter and Sugar. Add remaining ingredients. Chill dough about 1 hour. Drop on lightly greased cookie sheet by teaspoon. Bake at 350 - 375 for 8 - 10 minutes. Makes 3 dozen.
In Dutch oven or large pot, saute onion in oil. Add ground beef and stir while it's browning. Add pepper, tomato sauce and tomato paste. Add remaining ingredients, except cheese and spaghetti. Stir well. Simmer for 1 hour. Check it occasionally. Add more water if it's too thick. Serve over cooked spaghetti; sprinkle with Parmesan cheese.
Place chicken in casserole. Butter top of chicken. Spread vegetables (potatoes, onions, then peas and carrots). Cover with mushroom soup. Dot with butter. Add water, salt and pepper. Bake at 400° for 2 hours.
Combine coconut and margarine in skillet. Cook over low heat, stirring frequently, until coconut is toasted and golden brown (will burn easily). Press in 9-inch pie plate to form crust. Chill. Prepare mix as directed for pie filling on package, except using 1 3/4 cups milk. Cover with waxed paper and chill. Fold in whipped cream and marshmallows after cool. Slice bananas into crust. Pour filling over bananas. Chill several hours.
Sift flour, soda and salt into a mixing bowl. Set aside. Combine sugar, water, chocolate and margarine in a saucepan; boil 10 minutes. Cool. Pour chocolate mixture into dry ingredients. Add vanilla and beat until smooth. Bake in a 9-inch square pan for 30 minutes at 350°. Frost as desired or sift confectioners sugar over the top.
Mix all ingredients well by hand. Bake in tube pan at 350° for 1 1/2 hours or less (do not preheat oven).
Preheat oven to 350°. In a large mixing bowl, cream together butter, sugars, eggs and vanilla. In another bowl, mix together flour, salt, baking powder and baking soda. Combine wet and dry ingredients. Stir in chocolate chips. With fingers, place golf ball-sized dough portions 2-inches apart on ungreased cookie sheet. Bake for 9 to 10 minutes or just until edges are light brown. Don't overbake. Makes about 30 cookies.
Preheat oven to 350°. Sift together the flour, baking powder, baking soda and salt in mixing bowl. Set aside. In a separate bowl, cream together 1 c. sugar and butter until light and fluffy. Add eggs and vanilla: beat well. Blend in sour cream and milk. Add the flour mixture to the batter and mix well. In a small bowl combine 1/4 c. sugar cinnamon and set aside.
Dissolve the jello in boiling water. Add apricot and pineapple juice. Mix well. Chill until consistency of egg whites. Then add apricots, crushed pineapple and marshmallows. Chill until firm. Cook the pineapple and apricot juice (mixed), sugar, flour, butter and egg (beaten). Cool the mixture. Fold in Cool Whip. Spread over the firm jello. Chill for 6 hours or overnight.
Place apples in a 2-quart 8 x 8-inch baking dish. Combine flour, oats, sugar and cinnamon in medium mixing bowl. Put in butter until crumbly. Sprinkle evenly over apples. Cook at 400° for 30 minutes or at 350° for 45 minutes. Served with whipped cream.
Cream butter; add sugar. Add jam and egg yolks, stirring well. Alternate adding part of flour and milk, stirring after each addition until all is added. Beat egg whites until fluffy, then fold them into the cake batter. Cook in 3 (8-inch) cake pans at 325° about 25 minutes, until toothpick in center comes out clean. Cool completely before icing.
In a 30 cup automatic coffee maker, place cloves, cinnamon sticks and salt in basket. Place juices, water and sugar in bottom. Plug in and perk.
Drain fruit cocktail and mandarin oranges. Combine Cool Whip, jello pistachio pudding and chopped pecans in large bowl. Add fruit cocktail and oranges. Chill for 1 to 2 hours. Serve as dessert.
Cream together oleo, eggs, sugar and vanilla. Sift together flour, baking powder and salt. Cream the two mixtures together. It will be thick. Grease a 9 x 13-inch cake pan. Pour all but 1 cup of batter into cake pan. Spread 1 can of cherry pie filling over batter. Drop remaining batter by spoonfuls over cherry topping. Bake 40 minutes, or until tests done, at 350°.
Dip pork loin in soy sauce and rub in with your hands. Brown meat lightly in a roasting pan. Boil sauce ingredients in a separate pan that is large enough to hold pork for further cooking after the browning process. After sauce comes to a boil, add meat and stir often to prevent scorching. Cook until transparent juices run from meat when testing fork is inserted. Remove meat and allow to cool before slicing. Allow remaining liquid to reduce in volume and thicken to be served as a sauce/gravy for pork loin.
Blend 4 ounces cream cheese and 2 tablespoons melted margarine until smooth. Add chicken, salt, pepper, milk, chives or onions and pimiento. Saute onion in butter prior to putting it into the mixture. Separate crescent rolls into four rectangles. Seal perforations with finger. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center and seal edges. Brush tops with melted margarine. Dip in 3/4 cup crushed croutons. Bake on ungreased cookie sheet 20 to 25 minutes at 350°. Makes 4 squares.
Combine sugar, cornstarch, spices and salt in saucepan; blend thoroughly. Gradually stir in buttermilk and egg yolks. Add dates. Cook over medium heat, stirring constantly until mixture boils and thickens. Cool slightly. Pour into a 9-inch baked pie shell. Top with meringue and brown or chill pie thoroughly and serve with whipped cream.
Combine broccoli, onion, margarine, salt and a small amount of water in a pan. Bring to a boil; cover and cook 6 to 8 minutes or just until broccoli is fork-tender. Drain. Combine the broccoli and onion with 2 cans of soup, 1 cup cheese, garlic salt, Accent, 1/2 cup peanuts and the mushrooms. Pour into greased 2-quart casserole. Sprinkle with extra cheese, cracker crumbs and remaining 1/2 cup peanuts. Bake at 300° for 30 minutes. Serves 6 to 8.
Mix milk and vinegar together. Set aside. Melt margarine. Add sugar and cream well. Add vanilla. Then add eggs. (Be sure to beat eggs well as this makes the pies better than your usual pies.) Add milk. Stir in coconut and mix well. Pour into 2 unbaked pie shells and bake on lowest rack for 40 minutes at 350°. This will serve 8 (each pie).
Break up cake to cover bottom of 9 x 13-inch pan. Dissolve jello in water; add frozen berries, partially set. Pour over cake. Chill until firm. In double broiler, cook egg yolks, sugar and milk until slightly thick; soften gelatin in cold water. Add to egg yolk mixture. Let cool. Fold whipped topping and stiffly beaten egg whites into the cooled egg yolk mixture. Add vanilla and salt. Spread over berry mixture. Chill until set.
Preheat oven to 350°. Grease and flour a 9 x 13 x 2-inch baking pan. Sift flour and baking powder together and set aside. Cream butter and 1 cup of sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time, mixing until well blended. Pour batter into prepared pan. Bake for 30 minutes or until done when tested with a toothpick. Pierce cake many, many times with a fork. Whisk together the whole milk, evaporated milk and condensed milk until well mixed. Pour about 2 cups at a time over cooled cake, letting mixture absorb into cake until all milk mixture is used. Refrigerate until thoroughly chilled. Whip whipping cream, 1 1/3 cups sugar and 1 1/2 teaspoons vanilla together until thick. Spread over the top of the cake. Be sure and keep cake refrigerated.
Brown ground beef; drain. Add onion and green pepper. Cook with beef until tender. Add stewed tomatoes, rice, water and seasonings. Stir frequently until a thick consistency. Sprinkle shredded Mozzarella cheese on top of mixture until melted. Serve with warm French bread.
Preheat oven to 375°. Place washed berries in the bottom of a well-greased deep dish. Mix 1/2 cup sugar, flour, baking powder, salt and milk and pour evenly over the fruit. Sprinkle 1 cup of sugar on top of batter. Pour 1 cup boiling water over all. Do not stir. Bake about 1 hour or until crusty and lightly browned. Serve warm with ice cream or cool and top with whipped topping.
Drain green beans and corn. Add cream of chicken soup and water chestnuts (drained and diced). Stir in celery, onion and shredded cheese. Place in a 2-quart casserole dish. Melt margarine and stir in crushed Ritz crackers. Place on top of vegetables. (I use Pepperidge Farm stuffing mix instead of crackers.) Bake at 400° for 45 minutes.
Combine dry ingredients and cheese. Cut in margarine until mixture resembles coarse crumbs. Combine milk and egg and add to dry mixture, mixing just until moistened.
Boil raisins in water until all the water is gone. Combine all other ingredients, add raisins. Shape dough into small balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 350° for 12 minutes.
Preheat oven to 350 degrees. Grease and flour two 9 - inch round pans. In a saucepan; melt butter and chocolate, stirring over low heat. Combine flour, sugar, cocoa, baking soda and salt in a large bowl of electric mixer. Add chocolate mixture, buttermilk and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes.
Drain hearts and chop. Mix with mayonnaise. Add Parmesan cheese and a big dash of garlic powder. Bake at 350° until bubbly hot. This dip may also be served cold. (Great with Ritz crackers.)
Mix together all vegetables. Add remaining ingredients. Let stand overnight. Drain and serve. Keeps well in refrigerator for several days.
Place pork chops in shallow pan. Place a slice of onion on each pork chop. Roast in very hot oven, at 450° for 30 minutes.
Rinse fish; pat dry with paper towel. Place in buttered baking dish. Brush with milk. Combine crumbs and ginger. Sprinkle crumb mixture and almonds over fish. Drizzle with melted butter. Bake in a 450° oven for 6 to 12 minutes (until fish flakes easily).
Stir-fry bacon, garlic, onion and ham. Drain. Add oil and scramble eggs. Add spring onion, peas and carrots, bean sprouts and pea pods. Fry for 2 minutes. Add steamed rice and the rest of the seasonings. Fry for 5 minutes. Top with sesame oil and serve.
Have all ingredients at room temperature. Mix well with mixer. Form into 2 or 3 balls. Roll ball in 1/2 chili powder and 1/2 paprika or roll in chopped nuts. Can be frozen for future use.
Place cup of grapes in quart jar along with 1/2 cup sugar. Cover with boiling water. Make sure water is boiling. Turn jars upside down until they seal. Let set 10 to 14 days. Makes delicious grape jelly.
Soak gelatin in cold water. Heat grape and lemon juice. Bring to a boil and simmer gently for 10 minutes. Remove from heat and add gelatin and artificial sweetener. Stir to dissolve. Pour carefully into 2 hot, clean 1/2 pint jars. Cover lightly until cooled, then tighten lids and store in refrigerator.
Mix flour, pecans and butter; put into 2 1/2-quart baking dish. Brown in oven at 350°. Cool.
Mix butter and sugar until creamy. Add eggs and baking soda and mix. Add flour and spices and mix. Stir in nuts and fruits. Drop by teaspoon size hunks onto an ungreased baking sheet. Bake at 350° for 7 to 10 minutes.
Combine first 4 ingredients. Use 3/4 of pie dough for a good crust and 1/4 for extra flute on rim. If berries are frozen, allow to thaw. Place in 9-inch pie shell. Dot with butter and bake at 400° for 35 to 40 minutes.
Mix the first 4 ingredients together. Bake in 3 round pans at 325° for 20 minutes. Cool layers. Frost layers; refrigerate for 24 hours before cutting. Mix the last 4 ingredients for frosting.
Mix all together and bake in greased Bundt pan at 325° for 1 hour. Prick top of cake with a fork, then add icing.
In large saucepan, melt butter and saute onion until tender. Add milk and soup. Bring to a bubble. Put chicken in mixture and cook over low heat until mixture thickens. Put in large oblong pan and in a separate bowl pour the stuffing mix and make a paste with chicken broth and water. Spread on top of chicken and bake at 350° for 20 minutes or until golden brown. Top with cheese and bake additional 5 minutes.
Toss cooked noodles with butter and spread in bottom of buttered 9 x 13-inch pan. Spread sauerkraut and juice over noodles. Next, spread corned beef. Combine mayonnaise, onion, ketchup and dill weed. Spread over top of corned beef. Cover with foil. Bake 25 minutes at 350°. Remove. Add cheese and cover with crushed crackers. Bake 15 more minutes.
Preheat the oven to 400°. Grease muffin tins that are 1 1/2 inches in diameter. Puree the sweet potatoes in a food processor or blender. Cream the butter and sugar. Beat in the eggs and sweet potatoes. Sift flour with baking powder, salt, cinnamon and nutmeg. Add dry ingredients alternately by hand with the milk and chopped nuts and raisins, mixing just until blended. Do not overmix.
Combine all ingredients in the large bowl of your electric mixer. Beat on medium speed for 5 minutes. Pour into a greased angel food cake pan and bake at 350° for 50-60 minutes, or until center tests done. Cool on wire rack. Wrap with foil or plastic wrap to keep fresh.
Combine sugars, shortening, eggs and vanilla; cream until fluffy. Sift flour, salt and soda together. Add to creamed mixture, mixing well. Stir in gumdrops and nuts. Drop by teaspoons onto greased baking sheet. Bake in preheated 350° oven for 15 minutes.
Brown meat in skillet. Add onion and mustard. Cook and stir until onion is done. Add soup and 1/2 can water. Cook over low heat for 10 to 15 minutes. Serve over bread or mashed potatoes.
Beat egg whites with cream of tartar and pinch of salt until stiff. Gradually add other ingredients. Bake in buttered pie plate 30 to 40 minutes at 325°.
Pat chicken pieces dry. Make a paste of flour, salad dressing mix, lemon juice and butter. Stir chicken strips into the paste to coat evenly. Cover and refrigerate one hour or more. About one hour before serving, heat oil 1/2 inch deep in a large skillet and preheat oven to 350°. Combine pancake mix, paprika, sage and pepper in a plastic or paper bag. Moisten the marinated chicken strips with milk. Drain off any excess and reserve. Turn chicken into bag of seasoned pancake mix. Shake to coat well. Fry chicken strips in hot oil, stirring to separate, for 1 to 2 minutes until lightly browned. Remove with slotted spoon and drain on paper towels. Spread chicken in a single layer in a shallow baking pan. Sprinkle lightly with reserved milk. Cover with foil. Bake at 350° for 10 to 12 minutes. Uncover, raise temperature to 400° and bake 5 minutes more to crisp chicken, basting once more with milk, if desired. Let cool slightly before serving. Makes 4 hors d'oeuvres or 2 entree portions.
Combine first 7 ingredients and cook over double boiler until thickened. Layer strawberries and Nilla wafers alternately in a casserole dish. Pour pudding over layered Nilla wafers and strawberries. Top with meringue and brown slightly in oven/broiler.
Saute celery, onion, carrots and olive oil. Stir chicken broth, diced potatoes and cayenne pepper. Bring to boil; simmer until potatoes are done. Serve with cheese and bacon bits.
Mix together salsa and chili sauce. Spread cream cheese over platter or plate. Top with salsa mixture. Then put layer of sour cream. Next top with 2 cheeses. Garnish with sliced black olives and green chilies. Sprinkle with chili powder. Serve with tortilla chips.
Cook zucchini in butter until tender. Place in shallow pan. Make dressing. Add remaining ingredients to zucchini and spoon dressing on top. Bake at 350 for 30 to 35 minutes.
In a large skillet, saute parsley, onion and garlic in oil. When golden, add 3 cups water and tomato sauce. Soak rice in water. Drain out the water and add rice to skillet. Leave, uncovered, and cook until most of the water is absorbed. Put cover on and let cook for additional 10 to 15 minutes or until rice is cooked.
Put chips in double boiler until melted. Place condensed milk, coconut and pecans together. Mix well. Add to chocolate. Put in buttered dish and refrigerate. Cut into small squares.
Brown pork chops and place in casserole dish. Dump kidney beans on top. Place green pepper strips on top next. Then pour chili sauce, Worcestershire sauce and brown sugar over pepper strips. Cover and bake at 350° for 1 1/2 hours. Remove cover and bake approximately 1/2 hour more. Mixture will thicken as it sets (can add more brown sugar if you like).
Combine all ingredients and mix well. Turn into a greased 2-quart casserole dish. Bake at 350° for 25 minutes.
Spray 11 x 13-inch pan with Pam. Break up bread into small pieces. Cover bottom of pan with bread. Cook sausage and pour over bread. Place onion, pepper and mushrooms on top of sausage. Sprinkle with cheese. Beat eggs, milk and mustard. Pour over top and bake at 350° for 30 to 40 minutes. This is good to make the night before and put in the refrigerator, then bake for company the next morning.
Cut the zucchini and squash into fries about 2 inches long and 1/2 inch thick. In large no stick frying pan over medium heat, saute the veggies in oil for 5 minutes or until lightly browned. Sprinkle with basil. Low-fat.
Mix ingredients together until the consistency of coarse meal; sprinkle on top. Bake at 350° for 30 minutes. Serves a lot of folks. (This is a double recipe; use half the ingredients for 5 to 6 servings.)
In large bowl, melt chocolate at High for 1 minute in microwave. Stir and heat an additional 30 seconds at High or until melted. Stir in peanut butter and peanuts. Pour mixture over cereal. Place 4x sugar in 2-gallon storage bag. Add coated cereal to sugar and close bag. Toss bag until cereal is thoroughly coated with sugar. Store in airtight container in refrigerator.
Dip tea and spices into one gallon hot water until colored and seasoned. Sweet to taste, while hot, with honey. When cool, add juices.
Preheat oven to 400°. Unroll crust onto greased cookie sheet. Spread pizza sauce onto pizza crust. Add a small amount of cheese, then add toppings. After toppings have been added, cover with cheese. Roll crust from one end to another. Spread butter or spray Pam cooking oil over the top and place in oven approximately 10 to 15 minutes or until brown. Ovens vary so watch after about 7 to 8 minutes.
Preheat oven to 400°. Cream butter, poppy seeds, Worcestershire sauce, mustard and onions together. Spread tops and bottoms of rolls with creamed mixture. Add sliced ham and Swiss cheese slices. Close rolls and slice into individual roll servings. Wrap in aluminum foil and bake at 400° for 10 minutes.
Boil first 4 ingredients 1 minute, then add oats, and peanut butter. Drop by spoonfuls onto wax paper.
Mix in blender. Pour in greased pie pan. Bake at 350° for 45 minutes to 1 hour. Must use big pie pan, 10-inches or more.
Boil, peel and slice potatoes. In a medium bowl, put layer of potatoes, then layer of mayonnaise, sour cream, celery salt and horseradish that has been mixed together, ending with sour cream mixture on top.
Melt the first 3 ingredients together over low heat; let cool to lukewarm. Fold in the Cool Whip that has been left sitting out of refrigerator (not quite room temperature). Pour into cooled pie crust and chill.
In a saucepan, cover the apples with water and cook until tender and water is absorbed. Season with sugar and cinnamon to taste. When apple mixture is cooled, spoon into bottom of pie shell about 1/2 inch thick.
Stir until a soft dough forms and pat over bottom of 7 1/2 x 11 1/2 inch pan. Bake at 425° for 20 minutes.
Combine all ingredients and shape into balls. Place in small baking dish and bake at 375° for 25-30 minutes.
Brown the pork chops. Peel and slice the potatoes and chop the onion. Place both in a 9 x 13-inch baking pan. Add salt and pepper. Place browned chops on top. Place peeled tomatoes on top of pork chops, using juice also. Add small amount of water to pan. Cover with foil and bake for 1 hour at 350°. Remove foil and return to oven for 15 minutes or until browned.
Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms. Cook and stir sliced mushrooms in 2 tablespoons of butter in a 3-quart saucepan over low heat until golden brown. Remove mushrooms with slotted spoon. Cook chopped mushrooms and onion in remaining butter until onion is tender. Stir in flour and salt. Cook over low heat, stirring constantly, about 1 minute. Remove from heat. Stir in chicken broth and water. Heat to a boil, stirring constantly. Boil and stir 1 minute. Stir in half and half and sliced mushrooms. Garnish with parsley.
Core and pare apples. Cook until tender in a syrup made with the sugar, water, candies and a drop or two of red food coloring. Chill and serve around meat or as a salad.
Mix sugar, eggs, chocolate squares, cold water, salt and butter. Sift together flour, baking powder and soda. Add to sugar mixture and mix. Bake 25 to 30 minutes at 375°.
Cream oleo and sugar. Mix with eggs. Pour in vanilla. Sift flour, soda and cream of tartar. Gradually mixing with sugar and egg mixture. Put salt in milk and mix with other mixture. Roll thin and bake at 350°.
In skillet, brown beef and cook sausage and onion with oregano until done. Stir to separate meat. Pour off fat. Add soups and water. Combine meat mixture and cooked noodles. Pour into a 2-quart shallow baking dish (13 x 9-inch). Bake at 400° for about 20 to 25 minutes. Top with cheese slices. Bake until cheese melts.
Mix meat, rice, egg, onion and seasonings. Remove cabbage core and wilt in boiling water for 5 minutes until pliable. Drain and cool slightly. Separate leaves and place 2 tablespoons meat mixture on each and roll up. Grease 2 1/2-quart casserole and line with extra leaves and sauerkraut. Place pigs on top. Cover with soup and water mixture, then rest of cabbage leaves. Cover and bake for 1 hour at 400°. May be cooked ahead and re-warmed for later use.
Blend together the cream cheese, confectioners sugar, milk and crushed pineapple. Pour into graham cracker crust. Cover the top with 2 bananas, sliced and top with Cool Whip. Garnish with cherries and nuts.
Mix ingredients well. Store in airtight container. Use 2 heaping teaspoons mix per cup of water. Makes 4 cups of mix or 60 cups of tea.
Season pork with salt and pepper. Coat with flour. Heat oil in heavy frypan. Add chops; fry each side 3 minutes. Add onions; cook 5 minutes, turning chops once. Pour in beer and broth; cover. Simmer 15 minutes. Remove chops to preheated platter. Season sauce to taste. Blend cornstarch with small amount cold water. Stir into sauce; cook until thick. Pour over pork.
Melt margarine in a 9 x 13-inch pan. Add next 6 ingredients in order given, spreading evenly over pan. Bake at 325° for 30 minutes.