HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, heat oil over medium-high heat. Cook and stir carrots, onion, cabbage and green pepper for 5 minutes. Add remaining ingredients; cook and stir 5 minutes more or until vegetables are tender.
Combine sugar, flour and salt. Add rhubarb and stir until rhubarb is coated. Put into a greased 8 x 8-inch or 9 x 9-inch glass baking dish. Combine other ingredients and sprinkle mixture over the rhubarb. Bake at 350° for about 40 minutes or until rhubarb is tender. Serve with vanilla ice cream.
Cook shells; when done, drain portion of water allowing shells to remain in warm water. Mix Ricotta cheese, Parmesan cheese, 1/2 of Mozzarella cheese, eggs, parsley, salt and spinach. Remove one shell at a time. Stuff each shell with mixture. Pour 1/2 of spaghetti sauce into bottom of a large shallow casserole. Arrange stuffed shells in casserole. Pour remaining sauce over shells. Sprinkle remaining Mozzarella cheese on top. Cover and bake at 375° for 1/2 hour. Serves 8.
Cook sausage and drain. Beat eggs and set 2 Tbsp. aside. Mix all other ingredients. Line bottom of baking pan with 1 can of the crescent rolls (rolled out). Pour ingredients on top and then roll out the other can of rolls and place on top of the mixture. Brush with the remaining egg mixture. Bake at 350 degrees for 45 minutes.
Spray a 9 x 12-inch Pyrex dish with Pam. Line bottom with triangles of dough. Save 3 triangles for top. Melt margarine in large skillet. Add zucchini, onion and spices. Cook over low heat for 20 minutes. Combine beaten eggs and Mozzarella cheese and stir into zucchini mixture. Pour mixture into pastry lined dish. Place reserved triangles of dough on top. Bake 25 minutes at 350°, covered with foil. Uncover and bake 15 more minutes.
Put pepper, celery and onion in a little water and cook until soft; then drain off water. Add to beans. Add 1/2 teaspoon garlic salt, 1 cup brown sugar and 1 cup catsup. Put in baking dish and top with catsup and strips of bacon. Bake 45 minutes to 1 hour at 350°.
Heat soup, milk and cheese until cheese is melted. Combine rice and pepper in greased shallow pan. Drain tomatoes, measuring 1/2 cup juice, stirring juice and water into rice. Slice tomatoes; arrange most of tomatoes on rice. Add onion, tuna and olives. Pour on sauce. Sprinkle on chips or crumbs; add remaining tomatoes. Add Parmesan or Mozzarella cheese and oregano. Bake in a 375° oven for 20 to 25 minutes.
Preheat oven to 350°. Butter shallow 2-quart baking dish. Combine first 6 ingredients in large bowl. Turn into dish. Sprinkle crackers and almonds evenly over top. Bake until heated through, about 20 minutes. Serves 6.
Spray pan with nonstick cooking spray. Mix together Ricotta cheese, cottage cheese and chilies; set aside. Cook lasagna noodles; rinse under cold water. Drain and cut to fit pan. Mix pinto beans with spaghetti sauce. Spread a little sauce on bottom of pan. Place half the noodles, half the cheese mixture, half the sauce and bean mixture and half the Monterey Jack cheese. Repeat layers. Cook at 375° for 45 to 60 minutes, depending on thickness. Crock-pot can be used on low setting for 6 to 8 hours.
Boil noodles according to package directions. Drain and set aside. Boil potatoes in salted water until done. Saute onion in oleo until transparent. Drain potatoes and mash, adding 1/2 onion mixture and the grated cheese. Layer noodles in well buttered 9 x 12-inch pan. Add 1/2 potato mixture, another layer of noodles, remaining 1/2 potato mixture, ending with another layer of noodles on top. Drizzle remaining onion mixture over top. Cover and bake at 350° for 1/2 hour.
Cook potatoes until tender. Beat until light and fluffy. Beat in the butter and cream cheese, then beat in the sour cream, nutmeg, pepper and salt.
For chocolate pies, add 2 tablespoons cocoa. For coconut pies, add 1 cup coconut.
Mix first three ingredients together and put in bottom of pan. Next mix the last 5 ingredients together and put on top of first mixture. Bake at 350° for 40 to 45 minutes.
Mix all dry ingredients; put into your saucepan that has the egg yolks and milk, stirring well while cooking, until thick and then add vanilla. Makes enough for 1 pie. Can use the egg whites for meringue if want or use whipped cream.
Mash all ingredients with potato masher. Bake at 350° for 40 minutes or until brown and bubbly. Serve with Triscuits crackers.
Cut shortening into dry ingredients. Add milk and roll very thin. Heat griddle and oven to 300° and bake one side on griddle. Put on baking dish and bake in oven until crisp.
Mix rice, water and soup in greased casserole dish. Place chicken breasts on top of mixture. Cover and bake for approximately 35 minutes. Uncover and top with onion rings. Bake for 5 to 10 minutes, until bubbly.
Sift flour and salt together 3 times; cut in Crisco and add water, a little at a time, until mixture will hold together. Roll on floured board to desired size. Makes 2 pastry shells. Bake according to filling recipe.
Place wafers in pie pan. Stir Eagle Brand milk and frozen lemonade together until creamy. Add whipped cream and pour over wafers. Cool and serve with lemon peel if desired. This is real lemony.
Prepare pudding using 3 cups milk. Lay down one layer of graham crackers in a 9 x 13-inch pan. Pour pudding over crackers. Make another layer of crackers. Pour remainder of pudding over crackers. Make one more layer of crackers. Mix cocoa, sugar, evaporated milk and butter in saucepan. Heat until bubbly. Add vanilla. Stir well. Pour over cracker layer. Refrigerate and serve with a dab of whipped topping.
In a large bowl beat cream cheese and powdered sugar. Fold in Cool Whip an cake cubes. Spread evenly into an ungreased 9x13 inch dish. Top with pie filling and refrigerate at least 2 hours before cutting.
Place butter in pan and brown onion. Brown sausage. Drain fat from sausage. Put all in a large skillet with lid. Place uncooked cabbage and noodles in skillet. Add several cups of water. Bring to a boil and add bouillon cube, more cubes if desired. Stir occasionally, until noodles are cooked.
Brown meat in large skillet; drain. Stir in spaghetti, sauce and 1/2 cup of the parmesan cheese. Spoon into a 13 x 9 inch baking dish. Top with mozzarella cheese and remaining 1/4 cup parmesan cheese. Bake at 375 degrees for 20 minutes. Serves 6.
Put pinto beans on and bring to a boil. Turn off and let sit for 1 hour. Drain water off; put fresh water on beans and cook until done. Drain beans and save water. Fry sausage, onion, garlic and jalapeno until well done and brown. Drain sausage mixture. Then add sausage and pinto beans; measure water from beans if needed. Add enough water to make 5 cups liquid. Add salt, pepper, chili powder and Kitchen Bouquet and put in crock-pot; simmer on low for 1 hour.
Combine Bisquick, sugar, soda and corn meal. Blend in butter, eggs and milk. Bake in a large (10 x 15-inch) ungreased glass baking dish at 325° for 40 minutes. Don't overcook. Moist, buttery and delicious.
Grill pork chops on outside grill. Once completely cooked, sprinkle on fresh oregano.
Cut biscuits in 4 pieces each. Place sugar and cinnamon in plastic bag. Add biscuit pieces a few at a time and shake to coat. Then place pieces in a greased tube pan. Layer in pieces, putting pecans onto top of each layer until all pieces are in pan. Bring brown sugar and margarine to a boil in saucepan. Pour over top of biscuits. Bake at 350° for 45 minutes to 1 hour. Allow to cool 15 minutes before turning out of pan onto serving dish. Turn top side up to serve.
Preheat oven to 325°. Mix together lightly chicken or turkey, celery, almonds, green pepper, pimento, onion, salt, lemon juice and mayonnaise. Put alternate layers of salad mixture and crushed potato chips in buttered pans (2 pans), size 14 x 9 x 2-inch. Top with layer of grated cheese and crushed potato chips. Bake at 325° for 20 to 25 minutes.
Remove seeds from peppers; boil 5 minutes and drain upside down. Saute onion in 1 tablespoon butter. Combine all ingredients except 1 cup cheese. Fill peppers with mixture and sprinkle with remaining cheese. Bake in greased baking dish at 375° for 30 minutes.
Put 1/2 c. butter in baking pan. Mix ingredients. Pour into the buttered pan. Bake at 275° for 35 minutes.
Whip cream to form stiff peaks. In another bowl mix 1/4 cream into curd and blend; then fold rest of cream and lemon peel. Chill.
Boil cubed potatoes until tender and drain; add butter. Add relish, eggs, pimentos, onions, mustard and mayonnaise. Mix well. Add	red pepper, salt and	black pepper to taste. Sprinkle top with	paprika for color. This will serve 100 people. (You may always figure 2 1/2 servings for each pound of potatoes).
Slice banana; sprinkle with chips. Microwave for 25 seconds. Eat while still warm alone or with ice cream.
Heat oven to 350°. Pare eggplant, if desired. Cut in 1/4-inch thick slices. Dip each slice, first into eggs, then into crumbs. Saute in hot oil until golden brown on both sides. Place layer of eggplant in 2-quart casserole. Sprinkle with some Parmesan cheese, oregano and Mozzarella cheese. Then cover well with some tomato sauce. Repeat until all eggplant is used, topping last layer of sauce with several slices of Mozzarella cheese. Bake, uncovered, 1/2 hour or until sauce is bubbly and cheese is melted.
Beat eggs. Add oil, sugar, zucchini and vanilla; cream. Add remaining ingredients. Grease and flour 2 loaf pans. Bake at 325° for 1 hour.
Combine all ingredients and pour into a greased 9 x 13-inch pan. Bake at 350° for 50 minutes. Cut into squares.
Heat oven to 400°. Mix sugar, cornstarch and nutmeg in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole dish.
Cook ground meat, zucchini, onion and peppers in a large skillet until meat is browned and vegetables are tender. Drain excess fat. Add tomato sauce, picante sauce, pinto beans, bouillon granules, cumin, salt and oregano. Simmer, uncovered, for 10 to 15 minutes, stirring occasionally. Lightly spray a 9 x 13-inch baking dish with nonstick Pam spray. Arrange as follows: 1/3 meat sauce, 3 lasagne noodles, 1/2 cheese, 1/3 meat, all sour cream, remaining noodles and remaining meat sauce. Cover loosely with foil and bake at 375° for 30 minutes. Sprinkle with remaining cheese and olives. Return to oven until cheese melts. Yields 8 servings.
Cream butter and sugar; add well beaten eggs. Add flour, sifted with baking powder, alternately with milk to creamed mixture; add orange extract. Pour into two greased and floured 8-inch square pans and bake at 325° for 25 minutes.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch pan. Melt shortening. Add cocoa; stir. Add sugar and mix well. Add eggs and beat well. Stir in vanilla, flour and salt. Fold in nuts. Spread in pan. Bake for 25 to 30 minutes.
Dissolve yeast in a little of the cold water. Combine shortening, oleo, egg yolks, yeast and water. Add flour and salt. Knead dough. Leave in refrigerator overnight (this dough will be sticky). Add some sugar to nuts to desired sweetness. Add a little canned milk and egg white to moisten.
Combine sausage, garlic, bok choy, and onion. Mix well. Coat one side of wonton wrapper with egg. Put 1 teaspoon sausage mixture on egg side of wrapper. Fold wrapper in half. Crimp edges. Brown on medium low heat in a small amount of sesame oil. When both sides are crispy brown, add a small amount of water to pan and cover for one minute. Serve with hot mustard.
Mix first 4 ingredients and press in a 9 x 13-inch pan. Bake 15 minutes at 375°. Let cool. Prepare Dream Whip according to package directions. Add cream cheese, 2 1/2 tablespoons sugar, powdered sugar and vanilla. Mix well. Spread over cool crust. Top with 1 can blueberry pie filling and refrigerate.
Combine all ingredients in pan and bring to boil. Cover and boil gently 10 minutes. Add maple flavoring.
Sift together flour, soda and salt. Cream shortening and sugar thoroughly. Add eggs and bananas, beating until light. Alternately add flour mix and milk; beat after each addition until smooth. Stir in nuts. Pour batter into greased 9 x 5-inch loaf pan. Bake in moderate oven at 350° for 1 hour and 5 minutes or until tests done. Remove from pan and cool on wire rack. Makes 1 loaf.
Melt margarine; add flour and salt, then stir in milk. When thick, add cheese, stirring until melted. Grease casserole dish. Put in half of the asparagus, half of the eggs and half of the cheese sauce. Repeat. Put bread crumbs on the top. Bake in a 350° oven for 25 to 30 minutes.
Dissolve soda in boiling water. Let cool. Combine egg, sugar, oil and vanilla. Add dry ingredients (flour, cocoa, salt and sugar) alternately with soda mixture. Put in 9 x 13-inch pan and sprinkle top with brown sugar, chocolate chips and walnuts. Bake 30 minutes at 350°.
Spread bean dip on a 12-inch serving plate. In a small bowl, mash the avocados with lemon juice, salt and pepper. Spread over bean dip.
In skillet, melt cottage cheese with butter (scouts don't count calories). Add parsley flakes and black pepper. Serve over kloski noodles for a delightfully mild cheese sauce. Another culinary legend from the days when Pastor Larson was chief cook at Camp Cayuga.
Wash and pat dry chicken wings. Dip in melted butter. Coat with instant potato flakes. Salt and pepper chicken wings. Bake at 350° for 1 1/2 hours.
Cream shortening, sugar and eggs. Make paste with coloring and cocoa. Add to mixture. Add salt and buttermilk with flour and vanilla. Add soda and vinegar. Do not beat hard. Just blend. Bake 30 minutes at 350°. Cook in 4 (9-inch) pans.
Cut up chicken in small pieces and cook with rotel in medium skillet until sauce is almost cooked off. In another skillet, spray with Pam. Stove should be on about medium heat. Place tortilla in skillet, Place about 2-3 tbsp of chicken mix on 1/2 of tortilla, sprinkle with cheese then fold tortilla over then turn over and heat on the other side just enough for the cheese to melt.
Use small casserole. Crumble a layer of tuna fish. Crumble a layer of potato chips; repeat with another layer of each. Pour soup over top and bake in moderate oven to heat through. Serve hot. Makes two servings.
Mix together. Divide filling among tortillas. Spread and roll like jelly roll. Wrap in plastic wrap. Twist ends to seal. Refrigerate overnight. Cut in 1/2 to 1-inch slices. Serve with picante sauce.
Mix into balls and place in large frying pan. Cover with a can of tomato soup mixed with water. Cover pan and cook on low for 45 minutes to 1 hour.
Crumble bread in bowl. Add water and egg and mix until bread is moist. Add hamburger, onion, salt and pepper to taste and a dash of garlic salt. Mix and shape into patties. Put on wax paper. Stack and store until ready to cook.
Drain pineapple. Reserve 1/2 cup of juice. Mix orange Jell-O with 1 cup boiling water and 1/2 cup pineapple juice; set aside. Mix pudding with 1 cup milk. Combine Jell-O and pudding together. Fold in Cool Whip. Add pineapple. Put in 9 x 13-inch pan. Garnish with mandarin oranges.
Bring sugar, cream and syrup to soft ball over slow fire or in double boiler. Add dates and return to fire, stirring constantly, until dates are dissolved. Remove from fire and add nuts and vanilla. Form in rolls any size desired. Place in refrigerator until hard. Then roll in finely chopped nuts or powdered sugar. Slice and serve.
Mix flour, salt, mustard, paprika, basil and pepper in large plastic food storage bag; set aside. Place buttermilk in small bowl. Dip a few mushrooms at a time in buttermilk. Place in bag with flour mix. Shake to coat, heat 2 to 3 inches of oil in deep fryer or heavy pan to 375°. Fry a few mushrooms at a time, 2 to 3 minutes or until deep golden brown, turning over several times. Drain on paper towels. Serve hot with mustard sauce or catsup, if desired. Yields 4 to 6 servings.
Fry bacon. Remove and brown onions. Add bacon, onion and remaining ingredients to drained limas. Simmer 10 minutes. Serves 6.
Sift sugar. Mix sugar, chips, salt and butter over medium heat, until it begins to boil and all chips are melted. Stir vigorously for 1 more minute. Remove from heat and add vanilla. Let cool.
Drain pineapple and mandarin oranges, reserving juices. Add enough water to reserved juices to measure 3 cups. Soften unflavored gelatin in 1 1/4 cup juice mixture for 1 minute. Bring remaining juice mixture to a boil in saucepan. Stir in softened gelatin and orange gelatin until dissolved. Pour over sherbet in large bowl; mix well. Cool slightly. Spoon into 6-cup ring mold sprayed with nonstick cooking spray. Chill overnight. Combine mandarin oranges, pineapple, coconut flakes and sour cream in bowl; mix well. Chill overnight. Unmold ring onto serving plate lined with leaf lettuce. Stir marshmallows into fruit mixture. Spoon into center of mold.
Thinly slice the onion and cucumbers. Separate the onion into rings. Combine remaining ingredients. Pour over the onion and cucumbers. Marinate about an hour.
Preheat oven to 400°. Combine the first 4 ingredients. Separate crescent dough into 4 rectangles. Press 2 rectangles over bottom of ungreased 8 or 9-inch square pan. Spread half of cheese mixture over dough. Place remaining rectangles over cheese, gently stretching to cover. Spread with remaining cheese mixture; sprinkle with poppy seed. Bake at 400° for 15 to 20 minutes, until golden brown. Cut into squares. Serve warm. Refrigerate leftovers.
Peel eggplant and dice into 1-inch cubes. Cook in salt water until very tender. Brown onion in butter. Mix all ingredients together. Pour into greased baking dish. Bake in slow oven about 30 to 40 minutes.
Layer all ingredients except for soup mixture, cheese and potato chips , then pour soup mixture over all. Top with cheese and potato chips. Bake at 350° for 40 to 50 minutes.
Boil chicken in water (can use for soup at later date if you wish). When done, cut chicken off bones into large chunks. Cook broccoli. Put bed of rice in casserole dish. Cover with chicken pieces (as much as you want). Cover chicken with broccoli. Mix soup with 3/4 can of milk. Pour over broccoli. Cover with foil. Set oven at 325°; cook about 30 minutes.
Mix together and cook on low until thick. Put on poultry the last 30 minutes of cooking.
Bring water to boil and add soup mix. Add spaghetti and cook until tender. Do not drain. Brown ground beef; pour off grease. Add tomato paste, tomato sauce, oregano, parsley and garlic. Mix well and simmer for a couple of minutes. Mix with spaghetti mixture. It will be soupy, but will thicken as it sits.
Preheat oven to 400°. Mix all ingredients and pour in small pan (sprayed with cooking spray).
Chop green onions and meat fine. Mix with all other ingredients. Save enough meat to sprinkle over top of cheese ball after formed.
Beat eggs slightly. Add milk. In a separate bowl, mix sugar, flour and nutmeg. Put these two mixtures together. Mix well. Put rhubarb into unbaked pie crust. Pour mixture over rhubarb and dot with butter. Bake at 400° for 50 to 60 minutes.
Thaw spinach. Sift together flour, salt and baking powder. Add milk, margarine, onion, eggs and cheeses. Squeeze out water from spinach; add to mixture. Put in a 9 x 13-inch ungreased pan. Bake approximately 25 to 30 minutes in preheated 350° oven. Cool approximately 20 minutes and cut into squares.
Melt marshmallows with margarine in saucepan over low heat. Stir occasionally until smooth. Blend in peanut butter. Remove from heat. Stir in cereal until well coated. Press lightly into 13 x 9-inch baking pan. Chill and cut into squares.
Preparation: Measure and have all ingredients ready. Pour oil in skillet; set aside. Spread clean cloth on countertop for draining. Have salt shaker nearby. Set up colander in sink.
Mix all ingredients except flour. Then add enough flour to make a stiff dough. Break pieces of dough off; roll in flour and pat onto cookie sheet. Bake at 300° until done.
Combine the milk and eggs. Mix well with other ingredients and pour into oblong glass baking dish. Bake slowly for 25 to 30 minutes at 350° or until done. Stir from bottom 3 times while baking. It may be the intermittent stirring that produces the luscious custard consistency.
Combine first 4 ingredients, breaking the tuna into fine pieces. Add enough mayonnaise to moisten. Just before serving, add peas and noodles. Stir and serve. Can add more ingredients for larger crowd.
Place lard and ham in cold iron skillet; cover and cook slowly over medium heat for 20 minutes, turning frequently. Remove lid. Cook 5 minutes longer. Remove ham; drain. Add to drippings 1 cup cold water. Bring to a boil; pour over ham. Serve immediately with hot, homemade biscuits. Serves 4.
In a large bowl, combine 3/4 cup onions with remaining ingredients. Pour into greased 8-inch square glass dish. Bake in a 325° oven for 55 to 60 minutes or until set. Remove from oven and sprinkle with remaining onions. Bake another 5 minutes. Let stand 5 minutes before serving. Makes 6 to 8 servings.
Mix first 4 ingredients like pie dough until crumbly. Take 1/2 cup crumbs and set aside. Add buttermilk with soda added to it. Mix for a short time; batter will be lumpy. Pour into an ungreased 8-inch square dish. Pour 1/2 cup crumbs on top. Bake 30 minutes at 350°.
Mix all of the above ingredients very well. Shape into bars. Put on a large cookie sheet that has been greased and floured. Bake at 350 degrees for 25-30 minutes. Ice with cream cheese icing.
Mix dry ingredients together. Add liquid slowly and stir. Add cheese. Cook over low flame until thick. Serve over hamburger, bun and all.
Melt oleo in casserole dish. Mix the next 6 ingredients together. Pour into casserole with the melted oleo. Pour fruit over the batter. Do not stir. If you use unsweetened fruit, add 1/4 cup sugar more. Bake at 350° for 1 hour.
In medium bowl, beat egg until foamy. Add cornstarch and salt. Beat until smooth. Add honey and vanilla; mix well. Slowly beat in hot milk. Place 5 paper-lined 2 1/2-inch foil muffin cups in baking dish. Pour in custard. Pour hot water into dish to reach halfway up sides of cups. Bake at 325° for 40 minutes. Chill and serve. Makes 5 servings, 53 calories per serving.
Sift flour and salt together. Add milk gradually while beating with rotary beater, then beat in eggs. Beat 2 to 3 minutes.
Cook rice and broccoli separately; drain. Mix all ingredients. Top with grated cheese. Cook at 350° until bubbly.
Beat eggs at medium speed until frothy. Gradually add sugar, beating until thick. Stir in condensed milk and vanilla. In a separate bowl, combine fruit and nuts and fold in whipped topping. Add fruit mixture to egg mixture and stir. Pour into a gallon freezer container and add enough milk to fill can 3/4 full. Freeze and serve.
Boil potatoes until tender. When done, mash. Brown ground beef, onions and green peppers. Add salt and pepper to taste. Layer in a 13 x 9-inch pan, starting with potatoes first. Then add a layer of meat, then cheese, until all is gone. Good to have cheese as last layer. Bake at 350° for 20 minutes or until cheese is melted.
Melt butter over low heat. Remove from heat and mix in sugar, flour, milk and corn syrup. Blend in eggs and vanilla. Add pecans. Pour into pie shell and bake at 350° for 35 to 40 minutes.
Sift all dry ingredients. Beat eggs. Add pumpkin and beat well, then add to dry ingredients. Add oil, water and nuts; stir well. Bake 70 to 80 minutes at 325° in well-greased, floured loaf pan.
Mix together first 4 ingredients. Add flour, soda and cinnamon. Add chopped nuts and salt. Blend all together. Bake in a Bundt pan or fluted pan approximately 1 hour. Test with a toothpick for doneness. May ice with vanilla or cream cheese frosting.
Spread cranberry sauce in the bottom of an ice tray or small shallow dish. Whip the cream until stiff and fold in pecans and mayonnaise. Spread this mixture over the cranberry sauce. Freeze. Once the salad has frozen, cover with plastic wrap to keep ice crystals from forming. Cut into squares for serving. Serves 4.
Mix meat, beer, tomato sauce and salt. Cook 40 minutes, then mash with potato masher. Add the rest of ingredients. Cook 10 to 20 minutes longer. (You can cook all day and night in a slow cooker.)
Mix well and drop onto floured board and pat into shape. Place in greased pan and bake at 450° for 20 minutes.