HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger with onion; season with salt, pepper and garlic salt. Drain off grease. Add tomatoes and tomato paste. Simmer for 20 to 30 minutes. Cook lasagna; drain and rinse with cold water. Beat 2 eggs; add cottage cheese and Parmesan cheese; mix well. To assemble lasagna, pour a thin layer of meat mixture in bottom of a 13 x 9 x 2-inch baking dish. Cover with layer of lasagna noodles. Spread half the cheese mixture over lasagna. Lay half the Mozzarella cheese over the cheese mixture. Spread a layer of tomato sauce over all. Repeat layers; top with remaining lasagna and tomato sauce. Cover with foil and bake in a 350° oven for 20 minutes; uncover and bake 20 minutes longer. Let stand 10 to 15 minutes before serving. Makes about 8 servings.
Combine ribs with about 1-inch salted water in large saucepan. Cover and simmer 1 1/2 to 2 hours until tender; drain. Combine gravy mix, water, lemon juice, oil, catsup and brown sugar. Brush over ribs. Grill over hot coals 15 to 20 minutes, turning frequently and brushing with sauce until well browned.
Break Hershey bars into pieces. Mix in a 6 to 8-quart container with Hershey Dainties, vanilla, marshmallow cream and butter. Mix the sugar and evaporated milk in a 4 to 6-quart saucepan and bring to a boil. After it starts to boil, cook for 6 minutes. Pour mixture of sugar and evaporated milk over remaining ingredients and blend until smooth and creamy. After mixture is completely blended, add the chopped nuts.
Grease an 8-inch square dish. Put sugar and cocoa in a microwave bowl; stir. Add milk and butter. Do not stir. Heat, uncovered, at full power for 2 minutes. Stir to blend. Pour into pan. Refrigerate 1 hour.
Dip fish in canola oil and roll in crumbs. Put on oiled pan or Pyrex dish. Bake in preheated oven at 500° for 12 to 15 minutes.
Follow directions on package for rice but do not let rice cook all the way, leave it slightly soupy and set aside.
Combine margarine, butter and cream cheese in large mixing bowl. Add 2 eggs, 1 cup flour and 1 cup sugar. Mix slowly until blended. Repeat this procedure until all ingredients are blended together. Add extract and stir well. Pour batter into a Bundt pan and bake at 300° for 1 1/2 hours or until a toothpick inserted comes out clean.
Saute celery and onion in vegetable oil. In large bowl, break bread and add onion, celery, ground beef, shredded carrot, egg and half of can of tomato sauce. Stir and blend thoroughly. Shape in 12 x 8-inch baking dish.
Cook frozen green beans according to package directions; drain. Gently stir in 2 cans cream of mushroom soup. Put in a 2-quart casserole dish. Sprinkle over top 1 can French fried onions. Bake, uncovered, in a 300° oven. Serves 6.
Crush cookies and spread on bottom of a 9 x 13-inch or larger baking dish. Melt 1 stick butter; mix with cookie crumbs. Cream 1 1/2 sticks butter; add sugar and egg yolks and beat until fluffy and light. Beat egg whites until stiff, then blend into sugar-butter mixture. Spoon over cookie crumbs. Cover cream with pie filling. Cover with whipped cream. Chill several hours or overnight before serving.
Lightly butter a 15 1/2 x 10 1/2-inch baking sheet with raised sides; set aside. In a 2-quart bowl, combine sugar and syrup. Cook on High for 6 to 8 minutes or until syrup turns a light brown color. Stir in peanuts, butter or margarine and vanilla until blended. Cook on High for 1 minute. Place bowl on hot pad. Syrup will be very hot. Gently stir in baking soda until mixture is light and foamy. Pour evenly onto prepared baking sheet; let cool 30 to 60 minutes. When cool, break into small pieces. Store in airtight container. Makes about 1 pound
Add boiling water to jello. Add blueberries and pineapple with juice. Chill until firm. Combine cream cheese, sugar and sour cream. Add vanilla. Spread on top of jello. Sprinkle with pecans. This recipe will serve 7 people.
Brown pork in shortening and drain. Combine pineapple juice, water, vinegar, soy sauce, brown sugar and salt. Pour over meat and simmer 1 hour. Combine cornstarch and 2 tablespoons water. Add to meat and cook until thickened. Add pineapple chunks, onion and green pepper. Cook, covered, 10 to 15 minutes. Serve over rice. Makes 6 servings.
Use a 1 1/2-quart casserole. Put sugar and cornstarch in first. Mix and then add eggs. Next the corn and milk. Dot with butter and bake at 350° for 1 hour.
Heat oven to 350°. Grease 9-inch square pan. Put 1/2 cup nuts into blender and process until chopped. Empty into mixing bowl. Repeat with remaining nuts. Sift flour, baking powder and salt into bowl with nuts. Set aside. Put eggs, butter, sugar, vanilla and chocolate into blender. Cover and process until smooth. Pour over flour mixture and mix until well blended. Spread in prepared pan and bake 20 to 30 minutes. Cool and frost with chocolate frosting. Cut in bars or squares. Yields 24.
Melt butter or margarine in an 8 or 9-inch round or square pan in oven while it heats to 400°. When margarine is melted, remove pan from oven. Add brown sugar and spread over pan bottom. Cut biscuits in quarters. (Kitchen scissors work well for this.)
Brown ground chuck and drain well. Add other ingredients. Put in a crock-pot and simmer. Stir to blend as cheese melts.
Cook chicken breast until tender. Pull from bones and cube meat. Add sufficient water, bouillon cube, salt, pepper and parsley flakes to chicken broth. Bring to boil and add noodles. Cook noodles thoroughly. Do not drain. Add the soups and chicken to noodles. Stir thoroughly and turn into casserole and bake for a few minutes, 20 to 30 minutes, at 350°. Top should be lightly brown.
Combine all ingredients in medium bowl and mix. Then form into patties. Cook on grill for approximately 15 to 20 minutes. Top with favorite hamburger toppings. Serves 4.
Heat oven to 400°. Mix sugars, shortening, butter, vanilla and egg in a large bowl. Stir in flour, baking soda and salt. Mold 2 level teaspoonfuls of dough around each star. Place about 2-inches apart on ungreased cookie sheet. Bake until light brown, 6 to 7 minutes. Makes about 3 dozen cookies.
Preheat oven to 350 degrees. Place mushrooms and onion in a heavy nonstick skillet with a tiny bit of olive oil. Cook slowly until wilted but not browned. Add 1/2 cup of butter. When butter has melted, add flour and cook, stirring constantly, for 5 minutes over very low heat. Stir in sour cream and heavy cream with a wooden spoon, then add nutmeg and pepper to taste. Continue to cook, uncovered until mixture has thickened. Stir in parsley. In another pan, lightly saute bread crumbs in 1/4 cup of butter. Pour mushroom mixture into a buttered shallow casserole. Sprinkle top with sauteed bread crumbs. Bake until mixture has set and bread crumbs have browned a little more.
Melt the butter in a small enameled iron saucepan or a double boiler. Add the flour and blend well. Add cheese and beat until smooth. Slowly add the milk, stirring constantly. Cook until the sauce is thick and perfectly smooth, approximately 4 minutes. Add salt and cayenne pepper.
Brown meat and onions. Add remaining ingredients. Cook on low for an hour. If too much liquid, add 3 or 4 tablespoons of uncooked oats and cook 5 minutes longer.
Mix all ingredients and leave in refrigerator 24 to 48 hours. Preheat oven to 300°. Drop by 1/2 teaspoon on baking sheet. Bake at 300° for 20 minutes.
Mix sugar, oil and eggs. Add flour and beat thoroughly. Add remaining ingredients and blend. Pour into greased and floured 11 x 8 x 2-inch pan. Bake at 350° for approximately 40 minutes.
Beat eggs. Add vanilla and raisins to the eggs (set aside for 1 hour). Cream margarine and artificial sweetener. Add to egg, vanilla and raisin mixture. Sift flour with salt, nutmeg, baking soda, cinnamon and cloves. Add this mixture to the other mixture and stir well. Add oatmeal. Drop by teaspoon onto well-greased cookie sheet. Bake at 350° for about 10 minutes. Don't overbake. Yield: 5 dozen.
Stack tortillas. Cut the stack into 8 wedges to make a total of 40 wedges. Spread wedges evenly in single layer on 2 medium baking sheets. Bake in a 375° oven for 10 to 15 minutes or until wedges are dry and crisp.
Spread mayonnaise on both pieces of bread. Lay single slice of cheese on bread. Lay Kim Chee over the cheese, covering the bread. Lay sliced tomatoes over the Kim Chee and sprinkle the tomatoes with salt. Cover the tomatoes with the other slice of bread. Now go for it and broke mouth...
In a large pan, melt butter. Add onion, green pepper and oregano. Saute until tender. Add zucchini; cover and cook over low heat 15 minutes or until tender. Stir in tomato. Turn heat very low and stir in cheese until melted.
In 3-quart saucepan, melt margarine. Remove from heat; blend in sugar and egg. Add remaining ingredients; blend well. Put in greased floured 9 x 13-inch cake pan. Bake at 350° for 40 to 45 minutes. Serve with Cool Whip.
Heat oven to 375°. In a medium bowl, combine potatoes, 1/2 the cheese and 1/2 the onions; mix thoroughly. Spoon into greased 1 1/2-quart casserole, spreading across bottom and up sides to form a shell. In a large bowl, combine chicken, vegetables, soup, milk and seasonings. Pour into potato shell.
Mix potatoes with soup and onions. Put in a buttered 9 x 13-inch dish. Layer other ingredients. Bake at 350° for 1 hour. Cover with foil the last 15 minutes.
Mix and cook in double boiler until begins to thicken, then pour into unbaked pie shell. Bake at 350° for 35 minutes, or until pie is firm.
Cream the sugar, margarine and eggs together. Add applesauce and vanilla; mix well. Add dry ingredients. Pour into greased and floured 9 x 13-inch pan. Sprinkle with topping.
Dissolve jello in hot water. Add sugar. Mix and let cool. Add cheese, pecans, pineapple and chopped nuts. Pour into 9 x 13-inch Pyrex and allow to set. Mix bell pepper, green onions and mayonnaise. Spread on top of congealed mixture.
Place first six ingredients in large sauce pan. Bring to boil over high heat. Reduce heat to low; cover, simmer for 15 minutes or until potatoes are tender; cool. Blend until uniform. Strain to remove large pieces. Pour into large bowl. Stir in mayonnaise and whipping cream with whisk. Chill at least 16 hours. Serve in icers.
Warm cheese (do not melt). Mix altogether with mixer. Form into roll and refrigerate.
Mix and refrigerate vinegar, sugar, oil, salt and pepper. Refrigerate at least 30 minutes. Brown almonds and sesame seed on cookie sheet for maybe 10 minutes at 350°. Watch carefully. Take out and let cool. Mix dressing, chicken, lettuce, cabbage, onions and almond and sesame seed all together. Enjoy; this is a wonderful salad.
Blend bananas, then add everything else. Mix until moist. Spread into well-greased 9 x 5-inch loaf pan. Bake at 325° for 1 hour.
Line baking dish with meat, already cooked and boned. Mix sour cream, soup and milk. Pour over meat. Top with stuffing and bake, covered, in a 350° oven for 30 to 40 minutes or until brown and bubbly.
Mix ground beef, rice, pepper, onion, salt and pepper. Shape into balls. Roll in flour; drop in boiling tomato juice. Reduce heat and simmer for one hour.
Cook potatoes in jackets. Peel and mash with a fork. Will be lumpy. Mix all ingredients. Pour in buttered casserole. Cover with grated cheese. Bake at 325° for 30 minutes.
Combine ingredients and mix well. Press into the bottom of a pan and bake at 350° until lightly browned (burns easily). Cool completely.
Cream sugar, shortening and eggs. Beat. Mix together flour, cocoa and salt. Add to creamed mixture. Add vanilla and nuts. Pour into a 9 x 13-inch pan. Bake at 300° for 35 minutes. Remove from oven, but leave it on. Spread marshmallows over cake. Return to oven for 20 minutes more or until marshmallows are melted. Remove from oven. Cool for 20 minutes, then spread with icing.
Drain tuna. Mix with cream cheese. Add 1 teaspoon lemon juice. Salt and pepper to taste. Mix well. Roll in a ball or a log. Roll in nuts. Chill. Serve with crackers.
Mix with hands and knead for 6 minutes. Add more flour, if too sticky. Form shapes and bake at 350° for 1 hour.
Cook dates, 1/4 cup sugar, water, 1/2 teaspoon salt and nuts until thick. Cool. Cream margarine, 1/2 cup sugar, brown sugar, egg and vanilla. Next, add dry ingredients (flour, soda and 1/4 teaspoon salt).
In a small bowl, combine the first four ingredients; rub over the roast. Place in a large resealable plastic bag; seal and refrigerate overnight, turning often.
Mix all the ingredients with a mixer. Pour into pastry filled pie tins. Bake at 450° for 15 minutes and reduce the heat to 375° for 30 minutes. Makes three 9-inch pies.
Place layers of vegetables in order given in crock-pot. Season each layer with salt and pepper. Put the lightly browned beef on top of celery. Mix tomato soup with water and pour into crock-pot. Cover and set on low for 6 to 8 hours (high for 2 to 4 hours, stirring occasionally).
Squeeze liquid from spinach. Combine all ingredients and pour into buttered casserole dish. Bake at 350° for 1 hour.
Combine flour, Lawry's seasoning, garlic powder, pepper, and 1/2 cup water to make a non-lumpy paste. Add more water to get the lumps out if needed. Slowly add paste to remaining liquids. Stir constantly in medium heat until thick. It may take awhile. If you increase the heat too much, gravy will get lumpy.
Spread cream cheese on bottom of glass baking dish. Add can of chili and peppers to taste. Spread 1/2 of Cheddar cheese. Blend slightly. Empty rest of Cheddar cheese on top. Bake at 325° for 35 to 40 minutes. Be sure top layer of cheese is melted. Dig in.
In bowl, combine egg and water. Add remaining ingredients by hand. Stir until well mixed. Pour into pan that is well-greased and floured. Bake at 350° as directed for pan size. Cool for 15 minutes. Loosen around edges and remove from pan. If desired, glaze with warm corn syrup and decorate with candied fruits and nuts. You can use several different sizes of pan. Bake in 8 x 4-inch for 70 to 80 minutes, in 9 x 5-inch for 60 to 70 minutes, in 10-inch Bundt or tube pan for double recipe for 65 to 70 to 75 minutes, in ring mold (6 to 8-cup) for 40 to 50 minutes or in muffin pans for 20 to 25 minutes.
Bring water to boil. Add rice. Lower heat and cook about 20 minutes or until rice is tender and all water absorbed. Cool rice completely and then put in fridge until it's cold. Mix pudding as directed on the package. Add pudding to cold rice. Plump the raisins in a little hot water. Let cool. Add to rice mixture along with the cinnamon. Cool until serving time.
Slice each onion about 1/4-inch thick and separate into rings. Soak in cold, salted water about 30 minutes. Drain on paper towels. Combine bread crumbs, poultry seasoning and Parmesan cheese. In a separate bowl, mix egg and water; beat well. Dip onion rings into bread crumb mixture; then into egg mixture and then into crumbs again. Salt lightly if desired. Arrange rings on a greased jelly roll pan. Cover with foil and bake in a hot 400° oven for 10 minutes. Remove foil and continue baking 20 minutes more or until crispy. Serve immediately. Makes 8 servings.
Bread chicken; fry until brown. Cook broccoli. Lay chicken on bottom of buttered Pyrex dish, then place cooked broccoli on top of chicken. Mix together the mayonnaise, soup, broth, lemon juice and milk. Pour mixture over broccoli, then cover with grated cheese. Cover completely with breadcrumbs. Dot with butter. Bake at 350° for 30 minutes. Serves 4.
Mix all ingredients and top with bread crumbs. Bake at 350° for 1 hour.
Preheat oven to 425°. Mix sugar, salt, cinnamon, nutmeg and flour. Peel and slice apples. Toss in dry mixture. Place apples in pie crust. Dot the top with butter. Put on top crust. Bake for 10 minutes and lower temperature to 350° and bake for 30 to 40 minutes.
Combine honey, orange juice, chili sauce, mustard and browning sauce; stir. Arrange chicken breasts in 12 x 8-inch dish with meatier portions toward edge of dish. Pour honey mixture over chicken. Cover with wax paper. Cook on High 7 to 8 minutes and at Medium-low for 8 to 9 minutes or until chicken is done. Let stand, uncovered, 5 minutes before serving.
Mix oleo, Sweet 'N Low, eggs, cinnamon and allspice. Stir in applesauce, flour, soda and vanilla. Beat at low speed. Add raisins and nuts. Bake in greased and floured pan at 350° until done.
Cook the egg, dates, sugar and butter for 10 minutes over low heat. Cool, then add the Rice Krispies, vanilla and nuts. Shape into 1 to 1 1/2-inch balls. Roll balls in coconut. Good at Christmastime.
Add sugar to whipping cream. Add egg yolks and vanilla. Add pineapple (juice and all), cherries and nuts. Layer with vanilla wafers and freeze.
Cream butter and 1/2 cup sugar; add milk. Sift dry ingredients; add to creamed mixture. Pour into greased glass baking dish.
Cook all ingredients for 20 minutes. Puree in blender. Garnish with chives.
In blender crumb cookies. Add margarine and put in 9 x 13-inch cake pan. Press flat. Put in freezer until chilled.
Combine raisins and water in saucepan. Heat to boiling and cook 3 minutes. Cool to room temperature. Do not drain. Combine flour, baking powder, soda and salt. Cream butter and sugar. Add eggs and vanilla; mix well. Stir in raisins and liquid. Add flour mixture gradually. Stir in nuts. Drop by tablespoonfuls about 1 inch apart onto greased cookie sheet. Bake at 350°, 12 to 15 minutes.
Toast almonds in a dry skillet until light brown, stirring frequently. Mix all ingredients. Layer with lettuce on bread for sandwiches.
Sift flour, baking powder, soda and salt together. Cream shortening until fluffy. Add sugar gradually, beating until light. Add beaten eggs and whip into the mixture. Add flour mixture and bananas alternately, beating smooth after each addition. Turn into greased and floured 9-inch loaf pans. Bake at 350° for 70 minutes. Makes 2 loaves.
Spray a 9 x 13-inch pan. Mix pudding, milk and Cool Whip. Place one layer of crackers in the bottom of pan. Pour 1/2 of the pudding mixture over the crackers. Repeat the layers, ending with a layer of crackers. Microwave the icing for 30 seconds and spread over the crackers. Refrigerate for 24 hours before serving.
In medium saucepan heat oil and brown garlic. Pour in tomatoes, tomato sauce, parsley, salt and pepper. Let cook for 3 to 4 minutes; then add 1-inch cubed potatoes. Stir for a few minutes. Watch so potatoes don't stick. Add 10 ounces water and cook on medium-low heat until potatoes are tender. Cook pasta shells or spaghetti, broken into 1-inch pieces and cooked according to package directions. Combine pasta and potatoes together and serve immediately. Makes 4 servings.
Heat oven to 350°. Cook bacon until almost crisp. Wrap bacon around water chestnuts and secure with toothpick. Place in baking dish. Mix Miracle Whip, brown sugar and chili sauce. Pour over water chestnuts. Bake for 45 minutes.
Preheat oven to 350°. Blend together Crisco, sugar, eggs and vanilla until creamy. Combine flour, salt, baking soda and creamy mixture. Stir in chocolate chips. Drop on ungreased cookie sheet. Bake 10 minutes. Yields six dozen cookies.
Drain beans and mix together. Combine and add remaining ingredients. Refrigerate overnight. Drain before serving.
Whisk egg whites until frothy. Whisk in maple syrup, juice and milk. Add spices and zest. Whisk to blend. Stir in oats, flour and powder with wooden spoon. Fold in the rest. Fill muffin tins 2/3 full. Bake about 20 minutes until firm in center.
Put all ingredients except oatmeal into a bowl. Beat all together with a mixer. Add oatmeal, raisins and nuts. Bake at 350° for about 15 minutes.
Melt margarine and add to graham cracker crumbs and 1/4 cup sugar. Press into spring mold 10-inch pan.
Saute onion and celery in butter until tender. Combine onion and celery with remaining ingredients. Pour into greased 1 1/2-quart baking dish. Bake at 350° for 45 minutes or until hot and bubbly.
Mix all together. Pour in tube pan. Bake at 350° for 45 to 60 minutes.
Combine sugar, cocoa, milk and margarine in saucepan. Bring to a boil for 1 minute or more, stirring constantly. Remove from heat. Stir in peanut butter, vanilla and oatmeal. Coconut is optional. Drop by spoonfuls onto wax paper. Let cool.
Heat oven to 350°. Lightly mix bread, meat, milk, egg, onion, Worcestershire sauce and salt. Spread mixture evenly in 9-inch pie pan. Bake 35 to 40 minutes. Drain fat from meat loaf. Pile mashed potatoes on meat loaf as for meringue on pie. Sprinkle cheese over potatoes and bake until cheese is melted.
Add unflavored gelatine to cold water and let stand. Put hot water, sugar and jello in a pan and heat, stirring, until it boils. Mix with first mixture and stir until all the gelatine dissolves. Add the ice water.
Boil 5 chicken breasts until tender. Remove meat from bone. Brown 1 medium onion in butter. In greased casserole dish, put chicken, onion and 1 cup cooked rice. Pour 1 can cream of chicken soup and 1 cup chicken broth over ingredients. Add salt and pepper to taste. Bake at 350° for 20 to 30 minutes.
Mix together with hands and roll into marble balls. Bake at 370° for about 10 minutes.
Cook onion in small amount of hot butter until tender, but not brown. Combine egg and milk. Add to biscuit mix. Stir only until mix is just moistened. Add onion, half the cheese and parsley. Spread dough into greased 8 x 1 1/2-inch round cake pan. Sprinkle with remaining cheese. Drizzle melted butter over top. Bake at 400° for 20 minutes or until toothpick comes out clean.
Saute onion in butter in large skillet. Add wild rice and white rice. Cook over low heat, stirring often, about 5 minutes. Add broth and mushrooms; bring to a boil. Pour in greased casserole. Cover and bake at 350° for 1 1/2 hours. This does become dry, but it can be fluffed up by lightly stirring with spoon. Serves 6.
Brown meat and onions. Drain. Line 8 x 6-inch pan with tortillas. Pour in meat. Add beans, sauce and soup. Top with cheese and another layer of tortillas. Pour tomatoes and chilies over the top. Bake an hour at 350° and cool. Freezes well. It is really good to tear up large pieces of chips and put some on each serving; makes it more crisp.
Cook noodles and drain. Add drained fruit. Add eggs, flour and sugar to fruit juice. Cook until thickened. Add to noodles and fruit. Chill overnight. Mix with Cool Whip before serving.
Cook zucchini and chopped onion for 5 minutes; drain. Combine mushroom soup and sour cream. Add raw shredded carrots. Mix gently with zucchini/onion mixture. Combine separately stuffing mix and softened margarine.
Stir well until blended. Chill at least 4 hours or overnight. Serve as a dip or on crackers.
Heat oven to 350°. Combine all ingredients. Mix well. Drop by rounded teaspoonful on a greased cookie sheet. Bake 10 minutes. Makes 4 dozen.
Simmer onion, broccoli and water for 10 minutes. Add beef or chicken bouillon cube and milk thickened with flour. Simmer (do not boil). Just before serving, add Velveeta cheese and salt and pepper to taste. Stir enough to melt cheese.
Turn oven to 500°. Rinse and drain chicken. Mix oregano, salt and pepper. Rub on both sides of chicken. Place chicken in shallow baking pan. Whisk oil and lemon juice; pour half over chicken. Bake 15 minutes, turn, pour remaining oil-lemon juice on chicken and bake an additional 10 to 15 minutes.
Preheat oven. Generously grease muffin pans. In a large bowl, mix flour, sugar, baking powder, baking soda and salt. With a pastry blender, cut in margarine until mixture resembles fine crumbs. In a small bowl, stir yogurt until cream. Blend in eggs and vanilla, pour all at once into flour mixture. Stir until flour is just moistened. Gently fold in blueberries. Fill muffin cups 2/3 full. Bake 15 to 20 minutes in 400° oven (don't burn!). Serve warm.
Mix first 4 ingredients, beat in eggs, sugar and oil. Add other ingredients and pour into well-greased and floured Bundt or tube pan. Bake at 325° for 80 minutes. A very moist cake that freezes well.
Cut each biscuit into quarters. Mix with sugar and cinnamon. Put into greased Bundt pan. Boil butter and brown sugar. Pour over biscuits and bake at 350° for 15 minutes in preheated oven.