HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a cookie sheet; spread each biscuit out on the cookie sheet. Put as much tomato sauce as desired, then sprinkle cheese on pizza. Add a dash of oregano. Bake at 425° for about 10 minutes. Serve immediately. These may be used for snacks or cook an extra 10 for a meal.
Put ingredients in order given, pie filling, pineapple, cake mix, oleo, coconut and pecans, in	a 13 x 9-inch pan. Smooth each layer. Bake at 350° for 1 1/4 hours or until it tests done. Serve with whipped cream or ice cream.
Cut pepper in half lengthwise. Remove seeds and wash. Combine beef, cooked rice, onion, salt, pepper and 1/2 can Hunt's tomato sauce. Put mixture into peppers in large baking dish. Pour Hunt's tomato sauce over each pepper. Cover tightly and bake in moderate oven (350°) for 1 1/4 hours or until peppers are tender, basting occasionally.
Bring water to boil. Add Jell-O and stir until it has been completely dissolved. Add all other ingredients. Chill. Top with sour cream.
Saute tofu (cut into small pieces) in olive oil with curry and garlic added, until cooked. Steam spinach until done.
Brown meat slightly in skillet. Season with onion salt, salt and pepper to taste. Add remaining ingredients in layers in order given (slice the cheese, chop the celery, slice the olives, small can). Use No. 2 can tomatoes. Rinse tomato can with 1/4 cup water and pour over all. Sprinkle with salt and pepper. Cook on high heat until steaming. Reduce to low or simmer and cook for 10 minutes. Makes 6 servings.
Mix the first 6 ingredients together and place in greased baking dish. Cover with bread crumbs and butter. You can use extra cheese. Bake 30 minutes in 375° oven.
Slice 1/4-inch thick and line a 9-inch pie pan. Overlap slices or place close together. Bake according to package directions; cool. Pour favorite chocolate filling into crust. Refrigerate. Top with Cool Whip or ice cream. Serves 6.
Mix ingredients in order given. Pour into a greased 9 x 13-inch pan. Sprinkle top with 1/3 cup sugar and 1 1/2 teaspoons cinnamon. Dot with butter (approximately 8 teaspoons). Bake in 350° oven for 35 minutes.
Heat oven to 350°. Mix all ingredients until dough forms a ball. Shape by teaspoonfuls into balls. Place on ungreased baking sheet. Dip fork tines into some sugar and flatten balls slightly. Bake for about 8 minutes. Makes about 2 1/2 or 3 dozen.
Combine first four ingredients. Flatten in 8 x 8-inch pan (reserving 1 cup for topping). Bake for approximately 12 minutes. Combine remaining ingredients. Pour onto baked crust. Cover with reserved topping. Return to oven for approximately 25 minutes at 350°. Remove from oven, cool, cut into squares. These squares freeze well.
Cream butter and sugar. Add egg and vanilla. Sift dry ingredients. Add alternately with milk. Fold in butterscotch pieces, coconut and pecans. Spread in ungreased 11 x 14-inch pan. Bake at 350° for about 20 minutes.
Pare apples. Slice thin. Put in 8-inch pan. Combine dry ingredients; cut in butter. Sprinkle over apples. Bake in 350° oven for 35 to 40 minutes. Serve same day if want crisp topping. May add ice cream or other topping.
Cream sugar and shortening well; add egg and molasses. Sift dry ingredients together and mix into creamed mixture, 1/2 dry ingredients, then hot water and end with other 1/2 dry ingredients. Bake in muffin papers in muffin tin at 375° for 20 to 25 minutes.
Sift flour and salt together. Cut in shortening, using 2 knives or pastry blended until size of small peas. Sprinkle water over mixture, while tossing gently with fork, until particles stick together. For ease in rolling out pastry, wrap dough in waxed paper and allow to chill in refrigerator. Lightly roll pastry into circle 1-inch larger than pie plate. Lift loosely into pie plate. Pat out air. Fold edges under and crimp.
Cream butter and 1/2 cup sugar. Beat in yolk, one teaspoon vanilla and 1/2 teaspoon almond extract. Mix in flour and almonds to form dough. Press into 11-inch tart pan or medium pizza pan. Prick shell. Bake at 375° for 10 minutes. Cool and reserve.
Strip and clean kale. Steam until very tender. In saucepan saute onion and garlic in olive oil. Add tomato sauce and water. (Can add a little red wine.) Simmer about 10 minutes. Add kale; simmer a little longer.
Blend cream cheese, margarine and sugar. Add vanilla and salt. Blend. Add some milk, if necessary, to spreading consistency. Goes deliciously with carrot cake.
Boil sugar, cocoa, butter and milk for 1 minute. Add other ingredients and beat 1 minute. Spoon out on waxed paper to cool. Makes about 2 dozen cookies. Enjoy!
Combine broccoli, onion, bacon, cheese and raisins in a bowl. Blend mayo, sugar and vinegar in a small bowl. Pour over broccoli mixture. Fold in Cool Whip. Chill for 4 hours. Makes 6 to 8 servings.
Thoroughly cream the first 3 ingredients. Add the beaten eggs and vanilla. Beat well. Sift the flour, baking soda and salt; add to cream mixture. Add the oats and walnuts. Form in long rolls. Chill thoroughly. Slice 1/4-inch thick. Bake in moderate oven (350°) for 10 minutes. Keeps well.
Put cream cheese in a bowl, pour cocktail sauce over it, then put shrimp over that. Serve with Ritz or crackers of your choice.
Line 9-inch square pan with graham crackers. Mix pudding as directed. Let stand 5 minutes. Then blend in Cool Whip. Spread half of this and half of the pie filling over the crackers. Add another layer of crackers and the rest of the pudding and then the pie filling. Chill for 3 hours.
Dissolve gelatin in cold water. Beat egg yolks. Add flour, salt and milk and cook until it coats spoon. Remove from fire; add gelatin. Chill 1 hour. Beat egg whites until stiff; add.
Brown chicken in oil. Add onions, celery and green pepper and saut until onions are transparent. Add rice, water, salt and pepper. Cover and reduce heat. Simmer for 1 hour. Add extra water as needed.
Mix ingredients and place in greased casserole. Bake 20 to 25 minutes. Cover with Ritz crackers and cover Ritz crackers with melted butter. Bake another 15 minutes.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread on bottom of crust. Pour 1 1/2 cups milk into bowl. Add pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in 2 cups of the whipped topping. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
Mix cherries, cream cheese and pineapple. Fold in Cool Whip, pecans and marshmallows.
Place tenderloin on a lightly greased, shallow roasting pan; sprinkle with garlic salt. Bake at 425° for 10 minutes. Combine wine, soy sauce, butter and lemon pepper seasoning in a small saucepan; cook until mixture is thoroughly heated. Pour over tenderloin; bake an additional 30 to 40 minutes or until a thermometer registers 140° (rare), basting occasionally with pan drippings. (Bake until thermometer registers 150° for medium rare or 160° for medium.) If desired, garnish with grapes, celery leaves and lemon zest.
For a higher ratio of fruit to crust, use 4 cups of cranberries, 3 apples and 2/3 cup sugar.
Steam asparagus with little water in covered pot 5 to 8 minutes or until tender. In separate pan, heat olive oil and herbs on medium heat just until heated through. Remove from heat. Stir in lemon juice. Drizzle over asparagus on serving dish.
Melt cream cheese and butter in milk. Add this to corn and chilies. Bake 35 minutes at 350°.
Mix and bake at 350° for 55 minutes or until toothpick comes out clean. Drain 1 can crushed pineapple and spread on cake while hot. Ice when cool.
Combine all ingredients together in a large container. Use about 1/3 cup mixture with 1 cup boiling water. Top with marshmallows and enjoy an easy, delicious cup of hot chocolate!!!!
Cut 1/2-inch slices from peeled, medium-sized eggplant. Dip in beaten egg and bread crumbs and fry until crisp in olive oil. Place fried slices of eggplant in casserole dish and cover with spaghetti sauce. Cover with thin slices or shredded Mozzarella cheese. Bake in moderate oven 15 to 20 minutes. One-half pound of browned meat can be added.
Melt margarine in heavy skillet. Add onion and bell pepper. Cook 5 min. Add meat and brown well. Add corn and tomato soup, sugar, salt and Worcestershire sauce. Simmer 1 hr.
Place in a 9 x 13-inch casserole and top with chopped onions and grated cheese.
Combine salad dressing mix, sour cream and Miracle Whip. Set aside. Place half of crumbled cornbread in the bottom of an extra large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper and onions. Layer half of this mixture over beans. Layer half of cheese, bacon, corn and reserved dressing. Repeat layers, using the remaining ingredients. Cover and cool 2 to 3 hours. The longer it's chilled, the better. Can be kept several days.
Mix zucchini, soup, sour cream, carrots, onion, sweet pepper, salt and pepper. Set aside. Melt margarine in pan you are baking in. Mix in stuffing. Put half the stuffing in bottom of pan. Put the other ingredients on top of stuffing. Add the other half of stuffing to the top. Bake at 350° for 30 minutes.
Whip mayonnaise and cream cheese together until smooth. Spread evenly on a flat tray or serving dish. Spread taco sauce on top of mayo mix. Add shredded lettuce next. Then spread chopped tomatoes, red onion and green olives. Top with cheese and black olives. Cover and refrigerate for 1 hour minimum before serving with your favorite tortilla chips. Dip chips into taco mixture. Mmm good.
Cook potatoes. Add onion, cheese and mayonnaise. Cook 8 strips of bacon crisp and sprinkle over top. Bake in oven until cheese melts.
Mix sugar, water and Karo in a large saucepan. Stir over medium heat until sugar dissolves. Boil without stirring, until temperature reaches 300°. Remove from heat. After boiling ceases, stir in flavoring and a few drops of food coloring. Pour into a greased 9 x 9 pan. Let cool while greasing the table top and scissors. Pour candy onto table top. Have one person cut it with the scissors, into strips, while others cut the strips into candy pieces. When done, put candy into a colander and sprinkle with powdered sugar, or pour onto lightly greased cookie sheet. Cool and break into pieces. Dust with powdered sugar.
Brown chicken on both sides in skillet. Add flour. When chicken is brown, add vegetables. Add tomatoes. You may sprinkle a little curry powder and oregano. Cover and simmer until chicken is done. You may also bake in casserole in 350° oven. Bake until chicken is done. Serve with rice.
Mix all and bake 5 minutes at 325°. Stir and bake for 5 more minutes.
Brown ground beef, onions and green pepper in skillet. Drain off fat. Salt and pepper to taste. Meanwhile, cook noodles in boiling water about 8 to 10 minutes. Drain noodles.
Cut meat off bone and brown in heavy saucepan (large). Add bone and 6 cups water. Stir in all remaining ingredients. Cook over low heat for 1 hour or more until done. Can be frozen.
Mix together ingredients and drop by teaspoon. Bake at 350° until done, approximately 8 to 10 minutes.
Preheat oven to 375°. Bake 45 minutes or until done, then pour 1 can cream of mushroom soup over loaf and meat.
Bake in a greased 15 x 10 x 1-inch pan at 350° for 30 minutes.
Dot chicken pieces with butter or margarine. Pour on Worcestershire sauce, then sprinkle with Parmesan cheese. Bake at 425° for 40 minutes. Serve.
Mix all ingredients and bring to a boil. Marinate beef in mixture a minimum of 4 hours. Better if you can marinate overnight.
Place ham slice in 10-inch square baking dish. Arrange green pepper, apricots and pineapple chunks on ham. Set aside. In small bowl, combine reserved pineapple juice, sweet and sour sauce, brown sugar and cinnamon. Pour over ham. Cover. Microwave at 70% (Medium-high) for 14 to 17 minutes or until ham is heated through and green pepper is tender-crisp, rotating dish once.
Mix soy sauce and brown sugar in a small bowl. Stir in water chestnuts and marinate, stirring occasionally, 15 minutes.
Mix Ranch dressing with mayonnaise and milk. Chill 15 to 20 minutes to set. Blend cream cheese, dressing mixture and shredded Cheddar with electric mixer until thoroughly mixed. Form into 1 or 2 balls and chill briefly in freezer, approximately 10 minutes. Can be rolled in chopped nuts, paprika or light parsley or served plain.
Spray 9-inch square baking pan with Mazola no stick cooking spray. In large bowl, combine flour, sugar, cocoa, cornstarch, baking soda and salt. In medium bowl, using a fork or wire whisk, mix egg whites, water and corn syrup. Add to flour mixture; stir until smooth. Pour into pan; bake in 350° oven for 35 minutes or until toothpick comes out clean. Makes 16 servings.
Beat sugar, eggs and cream. Add onion, butter and green pepper. Add approximately 1/2 of cracker crumbs. Melt butter and sprinkle on top. Sprinkle remaining cracker crumbs on top. Bake at 375° for 30 minutes. Dish will be light brown.
Stir baking mix, sesame seed, salt and water to a soft dough. Gently smooth dough into a ball on floured surface. Knead 5 times. Divide dough in half. Roll or pat each half into a rectangle, 12 x 8-inches; cut lengthwise in half. Place strips on grill 5 inches from medium coals; cook 3 to 4 minutes on each side. Cut each strip into 4 pieces and serve with hot butter.
Pour water into boil; add jello and pineapple. Let come to boil. Then set boiler into sink of cold water (ice water). Add cottage cheese; stir. Pour into mixing bowl and add Cool Whip. Stir well with spoon. Add nuts.
Mix first 5 ingredients. Place beans and carrots in 13 x 9 x 2-inch dish. Sprinkle with onion. Top with broccoli. Pour oil mixture over vegetables. Cover and refrigerate overnight. Drain on platter. Makes 12 servings. Allow a day for flavor to develop.
Brown meat in oil. Add onions, garlic and 2 teaspoons salt. Add flour, seasonings, wine and bouillon. Simmer on low about 1 1/2 hours or more if needed, then add the vegetables and simmer 1/2 to 3/4 hour more, until tender.
Mix melted butter and crumbs together. Press into your chosen container. Slice bananas to make 2 layers. Mix lemon juice and milk well. Pour over bananas. Pour pineapple and juice over lemon juice mixture. Spread Cool Whip topping over pineapple. Sprinkle shredded coconut over whipped topping. Arrange cherries and pecans over coconut. Refrigerate until firm and cool. Enjoy!!
Beat first 4 ingredients together. Add peanut butter and beat again. Add remainder of ingredients, except candy. Mix well. Make large cookies and press some candies on the tops. Bake in 350°F oven till bottoms of cookies are brown. Do not overbake.
Cut tops off rolls. Mix mustard, butter and poppy seed. On bottom half of rolls, layer ham and cheese and then spread with mixture. Put	tops back on rolls. Wrap in foil. Bake at 300° for 10 to 15 minutes.
In large plastic or glass bowl, put butter with marshmallows on top. Microwave on High until marshmallows fluff up high. This must be constantly watched. Remove from microwave and stir in peanut butter and granola. Mix well. Pour into ungreased pan. Cool and cut into squares.
Saute onion, pepper and mushrooms in margarine. Add Velveeta cubes until melted. Stir in remaining ingredients and cook in casserole dish 30 minutes at 375° covered.
Cook mushrooms in 2 quarts water for 30 minutes. Add sauerkraut and cook another 15 minutes. Melt shortening, then add flour and brown lightly. Stir constantly, adding milk. Cook until smooth. Add to mushrooms and sauerkraut. Saute onion in butter, then add to soup. Cook 1 minute and season.
Break up corned beef and brown in skillet. Add soup, mustard, horseradish and pickle. Simmer for 5 minutes and serve on buns.
Cook rice according to directions; set aside. Pound chicken breasts until each are 1/4 to 1/2-inch thick. Pour marinade over chicken; refrigerate 5 to 15 minutes. Heat oven to 350°. Place about 1 tablespoon of rice on each chicken breast; roll up. Hold together with toothpicks. Place in oven; bake 30 minutes or until chicken is done. Heat reserved marinade to boil; pour over chicken. Serve with remaining rice.
Mix together first five ingredients. Spread 3/4 of mixture into 9-inch square pan. Add rhubarb. Cook last three ingredients until clear, add vanilla. Pour liquid over all. Sprinkle on remaining mixture. Bake at 350° for 1 hour. Great served warm with ice cream or half and half.
Cut up onion and green pepper and separate broccoli and cauliflower into bite-size pieces. Mix all ingredients in serving bowl. Chill and serve.
Combine caramels and 1/3 cup evaporated milk in saucepan and heat over low heat until caramels are melted. Set aside. Mix by hand the cake mix, melted butter, 1/3 cup evaporated milk and walnuts. (Batter will be thick.) Spread 1/2 batter in greased 9 x 12-inch pan. Bake at 350° for 6 minutes. Sprinkle 1 cup chocolate chips over baked crust. Drizzle melted caramel over. Spread remaining batter over caramel. Return to oven and bake 15 to 18 minutes. Cool, refrigerate 30 minutes.
Put all ingredients in crock-pot. Cook on low 3 to 4 hours or bake in oven at 350° for 2 hours. Take meat out of crock-pot or pot; slice. Add 3 tablespoons cornstarch in hot gravy mixture to thicken. Serve gravy over mashed potatoes, rice, noodles, biscuits. Or get gravy to boil and add dumplings!
Combine all ingredients and mix well. Pour into generously greased 8 x 8-inch pan. Bake at 350° for 30 minutes. Cut into squares to serve hot with butter.
Place cabbage and 1 tablespoon salt in 5 cups boiling water and simmer 5 minutes. Drain and remove outer leaves. Mix ground beef with remaining ingredients. Fill center of leaves with 1/2 cup of stuffing. Roll up and arrange, seam side down, in heavy skillet or pot. Pour tomato soup and sauce over stuffed cabbage. Cover and simmer for 1 1/2 to 2 hours.
Whip together cream cheese and syrup. Add nuts, dates and pineapple. Add whipped cream. Mix together in a serving bowl and freeze. Take out of freezer 3 hours before serving.
Place potatoes in pan. Sprinkle grated cheese over potatoes, then pour soup over all and top with cracker crumbs which have been mixed with butter. Bake at 325° for 1 1/2 hours.
Flour livers; fry in cooking oil until done and brown. Prepare gravy according to package directions. Add mushrooms to gravy. Place livers in baking dish. Cover with gravy mixture. Cook in a 450° oven until bubbly (10 to 12 minutes).
Preheat oven to 350°. Mix all ingredients well. Form into small balls and place on ungreased cookie sheet 2 inches apart. Press with a fork until flat. Cook exactly 10 minutes.
Place all ingredients in mixer; beat 3 to 5 minutes. Bake in 5 x 10-inch tube pan at 400° for 25 to 30 minutes.
Mix everything together. Bake in oblong pan.	Bake 45 to 60 minutes at 350°.
Mix all together, using 1/2 cup pecans. Chill. Shape into ball and roll in remaining 1/2 cup nuts. Best made several days ahead so flavors blend. Serve with Wheat Thins and Triscuits crackers.
Saute beef, onions, green pepper and garlic in 12-inch skillet until well browned. Add remaining ingredients. Cover and simmer for 10 to 15 minutes or until vegetables are tender.
Melt butter. Stir in crushed graham crackers. Pat crumb mixture evenly in bottom of an ungreased 13 x 9 x 2-inch baking pan. Layer in order: chocolate pieces, butterscotch pieces, coconut and walnuts. Pour Dairy Sweet sweetened condensed milk evenly over all. Bake in a 350° oven 30 minutes. Cool. Cut into bars. Makes 36.
Cook and drain beef, pork, onions and garlic in large saucepan. Add tomatoes and sauce, 2 tablespoons parsley flakes, sugar, 1 teaspoon salt and basil. Bring to a boil stirring occasionally. Reduce heat and simmer uncovered for 1 hour or until consistency of spaghetti sauce. Mix cottage and Mozzarella cheeses, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt and oregano. Reserve 1/2 cup meat sauce for topping. Make 4 layers of noodles, sauce and cheeses. Spread remaining sauce over top and sprinkle with Parmesan. (If desired, lasagna can be covered and refrigerated at this point.)
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes. Reduce oven temperature to 300°. Combine softened cream cheese, sugar and juice, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Pour mixture over crust. Bake at 300° for 55 minutes.
Stir together sugar, corn syrup, water and salt. Boil until it reaches 240°. Pour 1/3 of this mixture into the beaten egg whites that have been mixed with vanilla. Continue beating egg whites with white syrup mixture while bringing remaining syrup to 265°. Now, beat this syrup into other mixture until it retains its shape when dropped by spoonfuls onto wax paper. Top each piece of candy with pecan half or mix pecans into candy before dropping onto wax paper.
Wash livers and pat dry. Marinate livers for 30 minutes in honey, soy sauce, oil and garlic. Put slice of chestnut on chicken liver and roll up; wrap bacon around that and secure with toothpick. (Keep bacon chilled; easier to wrap with.) Bake at 350° until bacon is crisp. Serve immediately.
Grate cucumbers and sprinkle with salt. Set aside to season for 5 to 10 minutes. Rinse cucumbers with water to remove salt. Drain as well as possible. Add a small amount of mayonnaise and sugar to cucumbers to taste. Place in refrigerator to chill for approximately 30 minutes. Cucumbers make lots of liquid but they can be drained. Tastes great.
Tear crackers into pieces (nibble size). Spray 8 x 12-inch casserole dish with nonstick spray. Spread 1/2 of cracker pieces on the bottom of dish. Pour some melted butter over crackers. Mix chicken and other ingredients together. Spread over crackers and then top with the rest of the crackers. Pour melted butter over the top. Bake at 350° for 30 to 45 minutes until lightly browned and bubbly.
Peel and dice the eggplant. Boil in water until tender, then drain. Mix crumbled saltines, soup and milk. Add eggplant. Pour into buttered casserole dish. Cover with cheese and pats of butter. Bake at 450° for 20 minutes.
Combine ingredients in casserole and either: (1) Microwave for 5 minutes or (2) Bake at 325° for 20 minutes.
In a saucepan, over low heat, melt chocolate pieces with sweetened milk and salt. Remove from heat stir in walnuts, caramel topping and vanilla. Spread evenly into foil-lined 8 or 9 inch square pan. Chill 2 hours or until firm.
Sprinkle berries with 2 teaspoons flour. Mix other ingredients together and fold berries in last. Pour into greased 5 x 9 loaf pan and bake at 350° for one hour.
Cheese and butter should be at room temperature for ease of handling. Mix all ingredients together with your hands. Make into small balls. Roll in flour and put on cookie sheet. Flatten with fork. Bake 10 minutes at 350°. Remove from pan immediately and cool on pastry cloth, then place in cookie jar or tin.
Pop centers out of muscadines and boil the hulls in water to cover; cook until tender. Drain muscadines. Take cooked muscadine hulls, sugar, flour, cream and oleo and cook until mixture thickens. Pour muscadine mixture into baked pie crust. Beat egg whites and pour over pie. Bake until brown.
Peel and cut sweet potatoes. Cook until tender. Cream and make into balls with a marshmallow in each ball. Roll in Post Toasties. Drop into hot oil until brown. Drain on paper towel.
Peel tomatoes. Chop onions and peppers fine. Combine all ingredients in saucepan; cover. Boil gently (uncover) for about 1 hour, stirring occasionally. Pour into bottle and seal.
Add milk to grease, onion, flour and tomatoes. Let brown. Serve over hot biscuits. Delicious!
In 3 qt. pan melt butter over med. heat. Saute onion and garlic until tender. Stir in water, bouillon cube, salt and pepper. Heat to boiling. Stir in rice. Reduce heat, cover and simmer 20 minutes, until tender and all liquid is absorbed.
Combine all ingredients but the oil. Heat oil to 375° and drop batter by tablespoons into oil. Turn once. Cook until golden. Drain on paper towels. Batter may be deep fried.
Sift dry ingredients; set aside. Cream butter and sugar until fluffy. Add eggs; beat well. Add flour mixture, one cup at a time, alternating with milk. Chill dough 1 hour.