HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sauce mix, paste, sauce and water in medium saucepan. Bring to boil over low heat. Remove from heat. Combine Ricotta, salt, spinach, 1/4 cup Parmesan and egg; set aside. Spread 1/2 cup tomato sauce in a greased 13 x 9 x 2-inch dish. Place 1/2 noodles over sauce and spread with 1/2 spinach mixture, 1/2 Mozzarella and 1/2 sauce. Repeat. Sprinkle with Parmesan. Cover dish and bake at 350° for 1 hour. Let stand 10 minutes. Makes 12 servings.
Mix cake as box directs; omit oil and use Miracle Whip. Bake as directed on box.
Mix well in blender or with mixer. This recipe tastes similar to Winschuler's bar cheese.
Tear cake in small pieces and layer half in glass bowl. Prepare pudding according to box and fold Cool Whip into pudding. Layer half of mixture over cake. Spoon half of strawberries over pudding. Repeat layers. Chill and enjoy.
Cook pasta. Heat soup, milk and cheeses together. Stir until cheeses are melted. Combine pasta, sauce, peas and carrots, French fried onions and tuna together.
In large mixing bowl, dissolve yeast in warm water. Add shortening, salt, sugar, onions and 1 1/2 cups flour. Beat for 2 minutes on medium speed or 300 strokes by hand. Scrape sides of bowl often. Add remaining flour; blend with spoon until smooth, scraping batter from sides of bowl. Cover with cloth; let rise in warm place until double in bulk (about 30 minutes). Stir down batter by beating about 25 strokes. Spread evenly into greased loaf pan. Batter will be sticky; flour hands and pat top and sides to smooth. Let rise again to double in bulk, about 45 minutes. Bake for 45 to 50 minutes in a 375° oven. Remove from pan at once. Cool away from draft.
Toss first five ingredients together in a bowl. Best if left in refrigerator overnight. Mix last five ingredients. Add to chicken mixture. Serve on bed of lettuce. Makes 4 generous servings.
Bake chicken 1 hour. Cool and dice. Combine with celery, mayonnaise and pineapple. Before serving, add almonds and chow mein noodles.
Preheat oven to 350°. Spread pie filling evenly on the bottom of a 9 x 13-inch greased pan. Layer undrained pineapple on top of cherries. Sprinkle cake mix over pineapple. Cover with melted margarine. Top with coconut and pecans. Bake at 350° for 1 hour. Serve warm with whipped topping.
Simmer apples and juice for 5 minutes. Add cornstarch; simmer 10 to 15 minutes, until thickened. Stir in cinnamon. Pour into unbaked pie shell; dot with butter. Cover top of pie. Bake at 350° for 45 minutes.
In a 2-quart pan, saute onion and herbs in olive oil until tender. Add potatoes, broth and water. Cover and simmer for 20 to 30 minutes, or until potatoes are tender. Stir in milk, salt and pepper. Serves 4 to 6.
Boil water, add broken up meat, onion and celery. Cook for 20 minutes. Add onion soup mix and orzo; cook 15 minutes more. Add Veg-All, including liquid, Campbell's soup and tomatoes, crushed. Cook until vegetables are soft and orzo is cooked.
Fry hamburger until brown. Add garlic and chopped onion. Brown. Add 1 can tomato soup plus 2 cans water. Bring to a boil, at least 10 minutes. Add cooked spaghetti and stir or pour over cooked spaghetti. Serves 3 to 4.
Thaw juices and strawberries. Drain cherries and chop. Slice bananas. Mix all ingredients and freeze in individual cupcake liners. After frozen, store in plastic bags. To serve, thaw slightly before serving. Makes about 20 servings.
Shred cabbage, then heat all other ingredients together to a boil. Pour hot mixture over cabbage and stir. Cool. Refrigerate in a sealed bowl. Stir several times a day. Make 3 to 4 days ahead for best flavor.
Brown meat with onion. Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 10 minutes.
Chop nuts. Set aside. Beat eggs and gradually beat in sugar, then vegetable oil. Combine dry ingredients. Add to first mixture alternately with zucchini. Stir in raisins and chopped nuts. Add vanilla. Divide batter into 2 greased and floured loaf pans. Bake 55 minutes in 350° oven. Cool 10 minutes. Remove from pans and cool on wire racks. Freezes well.
Mix all ingredients. Place in crock pot. Cook on low heat for 2 to 3 hours.
Mix all ingredients together. Pour into greased souffl dish or 2-quart baking dish. Bake at 350° for 30 to 45 minutes or until firm in center.
If you do not have large potatoes, use more of smaller ones. Cut potatoes in half; scoop out the middle, leaving 1/4 inch of potato on the skin. I use a grapefruit spoon, and it works like a charm. Brush the inside and the skin with oil. Place potatoes in a baking pan, skin side up. Broil 10 to 15 minutes, until crisp. Turn over and broil 10 to 15 minutes more, until brown on the edges.
Mix well. Pour in 9 x 13-inch pan. Let set. Mix instant lemon pudding with 1 1/3 cups milk. Mix with 1 package of Cool Whip. Put on top of Jell-O, which is firm. Let set overnight. May be cut in squares or spooned out.
Cook all together. Good with Steak Royale recipe. If leftovers, combine for stew.
Mix first 4 ingredients together. Cut shortening into dry ingredients. Gradually add milk. Roll about 3/4-inch thick. Cut with round cookie cutter. Bake at 450° for 15 minutes. Makes about 11 to 12 biscuits.
In large kettle, melt butter. Saute vegetables for 3 minutes. Add tomatoes, broth, vinegar, beets and meat; bring to boil. Cover; simmer for 30 minutes. Season to taste. Top with sour cream.
Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat until boiling, stirring constantly. Boil and stir one minute. Stir in chicken and veggies. Put in shell. Cook, uncovered, at 425° until brown, 30 to 35 minutes.
Preheat oven to 475°. Combine scalded milk, sugar and salt. Stir until sugar is dissolved. Gradually add milk mixture to slightly beaten eggs, stirring until well blended. Stir in vanilla. Pour mixture into unbaked pie shell. Sprinkle top generously with nutmeg. Bake on center shelf of oven, which has been preheated to 475° for 5 minutes. Reduce heat to 425° and continue to bake 10 to 20 minutes or until done. (Filling should feel fairly firm to a light touch of the fingertip. Don't overbake.) Cool to room temperature and serve. High beginning temperature and glass pie plate will eliminate soggy, underdone crust.
Preheat oven to 350°. In a small bowl, dissolve soda in water and pour over dates.
Combine raisins, walnuts and 2 tablespoons flour. Sift together 1/2 cup flour, salt, baking powder, soda, cinnamon, nutmeg and ginger. Set aside. Melt shortening in saucepan. Stir in brown sugar. Remove from heat. Blend in pumpkin, vanilla and eggs one at a time and beat well. Add to dry mixture. Pour in a well greased 9 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Cool and cut into bars. Sprinkle with powdered sugar.
Mix carrots, bell pepper, onion and celery. Mix tomato soup, vinegar, oil, sugar, salt, pepper, woo and mustard. Pour over first 4 ingredients. Marinate overnight.
Sift dry ingredients. Add egg yolks and milk. Add butter. Add stiffly beaten egg whites. Bake in waffle iron until waffle stops steaming.
Preheat oven to 350°. Mix all ingredients (except topping) together. Put in large casserole dish.
Chop green tomatoes and peppers. Add salt and let drain overnight. Peel and chop ripe tomatoes and onions. Combine all ingredients in heavy large pot. Simmer about 30 minutes, stirring often. Pour into hot sterilized jars and seal at once. Makes about 4 to 6 pints.
Mix flour and salt; rub in fats and stir in sugar. Mix to a stiff paste with beaten egg and a little milk, if necessary. Cut pastry in two; roll out thinly both same size. Place one piece on greased baking sheet; cover with jam. Moisten edges of pastry. Cover with other pieces and nip together. Bake at 350° to 375° for about 20 minutes. Cool; cut into slices and dredge with confectioners sugar.
Melt butter in hot milk, pour over 1 cup bread crumbs, mix well and add to cooked, blended squash. Add seasonings. Beat eggs well and add to mixture. Pour into buttered dish. Top with 1/2 cup buttered bread crumbs and bake at 300° until firm, about 45 minutes.
Cook bacon slightly, but not crisp. Cook a piece of bacon for each piece of chicken. Line lightly greased casserole with chipped or dried beef. Wrap each piece of chicken with bacon strip and place on dried beef. Mix remaining ingredients; pour over chicken and cover with foil. Bake at 275° for 3 hours. Uncover last half hour to brown chicken.
Grease two 1 pound coffee cans. In large mixing bowl, dissolve yeast in hot water. Add 1 1/3 cups of flour, sugar, salt, soda, sour cream and egg. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed. Stir in remaining flour, cheese and pepper. Divide batter between cans. Let rise in warm place 50 minutes. (Batter will rise slightly; will not double.) Preheat oven to 350°. Bake 40 minutes or until golden brown. Remove from cans immediately. Cool slightly before slicing.
Prepare pudding mix as label directs. Cool slightly. Stir in 2 teaspoons vanilla extract. Place plastic wrap on surface of pudding. Refrigerate.
Grease pan (I spray with Pam) and sprinkle with powdered sugar. Sprinkle chopped pecans in bottom of pan. Combine cake mix, eggs, oil and water. Mix for 2 minutes or until smooth. Add icing to batter; mix well and pour into pan on top of pecans. Bake at 350° for 55 minutes or until brown. (I use the toothpick test.) Tube pan, Bundt pan or sheet cake pan may be used. This cake is so good and so easy. Enjoy.
In a glass bowl, combine oil and onions. Cook on High for 7 minutes, until onions are tender. Stir in celery and green pepper. Cover; cook on High for 5 minutes, until vegetables are tender.
Mix first nine ingredients and shape into balls the size you prefer. Pour oil in large skillet, add meat balls and brown. Remove meat balls and drain on paper towels. Pour off oil. Heat chili sauce and grape jelly in same skillet until melted. Add meat balls and stir until coated. Simmer uncovered for 30 minutes.
In large pan, melt butter. Add eggs, sugar and dates. Cook 5 minutes until dates are melted. Mixture will be dark brown. Remove from heat and stir in vanilla, Rice Krispies and walnuts. Roll into small balls; roll in coconut. Keep refrigerated.
Trim fat from steak and cut steak into 1-inch pieces. Add steak to spray coated pan and cook until browned. In a Dutch oven, add cooking spray, steak, thyme and garlic; cook 1 minute, stirring constantly. Stir in wine, tomato paste and bay leaves; bring to a boil. Cover and reduce heat and simmer 1 1/2 hours or until steak is tender. Add beef broth, 1/2 cup water and next 4 ingredients; bring to a boil. Cover, reduce heat and simmer for 40 minutes or until vegetables are tender. Remove and discard bay leaves. Combine cornstarch and 3 tablespoons water; stir well. Add to stew and stir well. Cook over medium heat until thick and bubbly, stirring constantly. Stir in parsley, salt and pepper. Yield: 2 1/2 quarts.
Bring pineapple and the juice to a boil. Add Jell-O and let set. Put into a mixing bowl and beat in the yogurt and Cool Whip; blend them together with the Jell-O mixture. Pour into your serving bowl and let chill for 2 hours or more.
Saute garlic in olive oil in a large frying pan until golden. Add crushed tomatoes, parsley, oregano, basil and salt. Trim excess fat from steak; wash and pat dry. Put steak in sauce. Cover and simmer for about 1 1/2 hours. Add 1 cup of water and continue to simmer for another 15 minutes. Boil water for pasta in a 3-quart pot according to package directions. Take steak out of sauce and cut into serving pieces. Add sauce to pasta and serve with grated cheese.
Salt and pepper chicken and place in a casserole dish. Mix sour cream and mushroom	soup together	and pour over chicken. Bake at	350°, covered, for 45 minutes to 1 hour, stirring once every 15 to 20 minutes.
Preheat oven to 375°. Grease a 9 x 13 x 2-inch baking pan. Combine dry cake mix and oats in a large bowl and add butter. Stir until crumbly. Measure half of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom. Combine preserves and water. Stir until blended. Spread preserves over crumb mixture, then sprinkle remaining crumb mixture over preserves and pat firmly to make top even. Bake at 375° for 18 to 23 minutes or until top is very light brown. Cool in pan on rack, then cut into bars. Store in an airtight container.
Boil chicken with onion and seasonings until tender. Cool until easy to handle. Remove bones from chicken and put pieces in a large, buttered casserole. Layer top of chicken with torn pieces of tortillas. Next, layer with green chilies, mixed with sour cream. Repeat layer of tortilla pieces, topped with Cheddar cheese, using a generous amount of cheese. Place another layer of tortilla pieces over cheese and top with a layer of Jack cheese. Bake in a 350° oven for 30 to 35 minutes until heated through and cheeses are all melted.
Combine cooked spaghetti, eggs, Parmesan cheese and parsley. Butter a large (9 x 13-inch) baking dish. Layer half of the spaghetti and Mozzarella cheese. Repeat layers. Bake at 350° for 20 minutes. Cut into squares and spoon Meat Sauce over it. Can be made ahead, refrigerated and cooked when needed. Serve with Meat Sauce.
Mix and press into 9 x 13-inch pan. Bake for 20 minutes at 325°.
Mix first two ingredients together and use a little bit of cold water to rinse can. Add semi-sweet chocolate bits and mix all together. Put in 8 x 8 x 2 inch greased pan.
Mix together onion soup, chili sauce and Coke. Place in baking pan. Pour soup mixture over brisket. Cover and bake 4 to 5 hours. Remove meat and slice. Return to sauce.
Flour pork roast. Salt and pepper it. Add enough water to almost cover. Pour the following mixture on top: vinegar, chili sauce, onions, sugar, garlic and red pepper. Cook on top of stove and keep turning. Cook at least 4 to 5 hours or until meat cooks down and falls apart.
In a large casserole dish, mix all ingredients together, except milk, flour and mayonnaise. In a small bowl, mix together milk, flour and mayonnaise. Pour over other ingredients. Bake for 1 hour at 400°.
Put dressing on both sides of bread. Add sauerkraut, corned beef, mustard and slices of cheese. Put under broiler and toast until brown.
Cook rice and set aside. Cook and drain ground beef and sausage. Combine onion, garlic, bell pepper and water in large skillet. Cook until tender. Add cooked meat. Mix 2 tablespoons flour with 1 tablespoon oil; add to meat mixture. Mix together hard-boiled eggs, Worcestershire sauce, Kitchen Bouquet, dash of Tabasco, salt and pepper to taste, chicken broth, chopped parsley, green onions, mushrooms and almonds. Simmer until done.
Brown chops in heavy skillet; season with salt and pepper. Place rice in 12 x 10 x 2-inch baking dish and pour orange juice over rice. Arrange chops on rice. Pour chicken soup over all. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes. Makes 6 servings.
Cut up dates. Sprinkle soda over dates. Add boiling water. Let stand and cool some. Cream butter and sugar. Add eggs, then flour and salt. Add vanilla and nuts. Add date mixture and mix well. Fill cans half full and bake at 350° for 45 to 60 minutes. Do not grease cans. Batter will not stick. Wrap in foil while very hot. This makes 6 cans. (Use any tin can, such as a green bean or corn can.)
Cook chicken in butter until brown and tender. Place chicken in ovenproof serving dish. Cook and stir wine, lemon peel and lemon juice over medium heat for 1 minute. Stir in salt and white pepper. Gradually pour in cream, stirring constantly until hot; do not boil. Pour cream sauce over chicken; sprinkle with cheese and mushrooms. Broil chicken about 6 inches from heat source until lightly browned.
Spray or butter a 2-quart casserole; spread bottom with 1 cup Stove Top stuffing. Parboil zucchini, carrot and onion to tender-crisp. Drain and pour over stuffing in dish. Sprinkle 1 cup stuffing over zucchini mixture. Spread soup over, then melted oleo. Bake at 350° for 30 to 45 minutes, until bubbly and somewhat brown.
In medium skillet over medium heat saute oats in butter until light brown. Remove from heat and cool. Sift flour, cinnamon, salt and baking soda; set aside. In a large bowl, combine brown sugar, egg and vanilla. Add flour mixture; stir well. Add oats, raisins and walnuts. Drop by spoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Enjoy.
Mix ingredients together and roll in small balls. Bake at 350° until brown and crisp.
Combine spinach, cheeses and onions in a bowl. Sprinkle fillets with salt and pepper. Spoon 1/4 of spinach mixture into one fillet. Roll fillet around spinach. Wrap strip of bacon around each fillet. Place in lightly greased baking dish. Repeat for remaining fillets. Bake at 450° for 25 minutes or until done. Serves 4.
Mix liquid ingredients and sugar. Set aside. Sift dry ingredients. Add liquid ingredients. Do not overstir. Bake at 350° for 30 to 40 minutes until done.
Put the yeast in a bowl. Add the 1 tablespoon sugar and work in stirred together and melted butter and milk. Add the remaining ingredients. Knead together until smooth. Put in buttered bowl. Refrigerate overnight, covered.
In large mixing bowl beat eggs until foamy. Gradually add sugar; beat until thickened. Add cream, vanilla and salt; mix thoroughly. Pour into freezer can. Add Big Red to fill line on can and stir well. Freeze as directed. Makes approximately 4 quarts.
Combine water, spaghetti sauce, ground beef and tomato sauce in a bowl. Cover bottom of a 13 x 9 x 2-inch baking pan with 1 1/2 cups sauce. Arrange layer of uncooked noodles, slightly overlapping on top of sauce. Spread half the Ricotta and half the Mozzarella over noodles. Sprinkle 2 tablespoons Parmesan. Add another layer of sauce. Repeat noodles and cheeses. Top with noodles. Pour on remaining sauce and spread to edge. Sprinkle 1/4 cup Parmesan. Cover tightly with heavy-duty foil and set on jelly roll pan. Bake at 350° for 1 hour or until knife goes easily through pasta. Let stand covered on rack for 10 minutes.
Combine ingredients in skillet and cook, stirring occasionally to combine flavors. Simmer over low heat for 45 minutes. Serve over 1 pound cooked pasta or 4 cups cooked rice. Serves 8.
Cook rice. Saute mushrooms, onions and green pepper in butter. Add cooked rice and other ingredients. Put in greased casserole topped with cracker crumbs and bake 30 minutes at 350°.
Combine beef and onions in casserole. Cover. Cook 2 to 3 minutes on	High. Add catsup, vinegar, sugar, salt and mustard. Microwave 5 minutes on High until bubbly, stirring after 4 minutes. Serve on toasted buns or as desired.
Cook bacon until crisp. Drain. Discard pan drippings. Cook onion in margarine until tender. Cool. Combine sour cream, flour and salt; add beaten eggs. Stir in bacon and onions; set aside. Separate rolls into 4 triangles. Pat dough into bottom and 1-inch up sides of a greased 9-inch square pan. Pinch sides together to seal. Pour onion mixture over dough. Bake at 375° for 30 minutes or until top is set and crust is golden. Cool slightly before cutting. Cut into small squares. Serve warm.
Brown hamburger in skillet. Add rice; remove from heat. Put 1/2 of chopped cabbage into baking dish. Add one layer of hamburger and rice. Add rest of cabbage and hamburger and stir. Then mix salt, pepper, tomato sauce, tomato soup and water. Pour over cabbage and bake at 350° for 1 1/2 hours. When done, sprinkle with Parmesan cheese before serving.
Saute onion and bell pepper until tender. Add soups and tomatoes. Put layer of crushed Doritos, layer of soup mixture, then layer of chicken in casserole dish. Repeat layers. Top with 1/2 pound grated cheese. Cover and bake in 350° oven about 35 minutes.
Beat egg whites until frothy; add sugar gradually. Beat until very stiff. Add salt, food coloring and flavoring. Drop on greased pan from a teaspoon. Preheat oven to 400°. Place sheet in oven. Turn off oven and leave in overnight.
Place chickens in a large pot and cover with water. Simmer 1 hour or until tender. Remove chicken and reserve broth. Skin and bone chicken; set aside.
Cut chicken into pieces. Add all ingredients. Marinate for 4 hours, then bake for 40 minutes.
Slice and toss the first 5 ingredients. Serve with Avocado Dressing made with avocado and salsa blended together.
Mix cake mix, pie filling, beaten eggs and extract together. Bake on cookie sheet at 350° for 20 minutes. While still warm, cover with icing.
Slice beef roast with electric knife and pound each slice with a meat mallet to tenderize and flatten each slice out. Spread mustard over meat slice. Sprinkle with onion powder and top with one or two bacon strips. Roll the meat and secure with toothpicks. Repeat with each meat slice. Brown rolled meat slice in frying pan. Place browned meat rolls in large pot with beef oxo cubes or powder and water to cover. Let simmer for 1 to 1 1/2 hours on low heat. Remove meat rolls to platter and thicken gravy with flour. Then move meat rolls back to thickened gravy and simmer for another 2 to 3 minutes. Serve.
Add Soda to sifted Flour and sift again. Cream the Butter with Sugar with 6 Egg Yolks in a large mixing bowl. Beat Well. Gradually add Sour Cream and flour mixture; starting and ending with the flour. Beat Egg Whites until they hold peaks. Gently fold into the mixture. Pour into greased and floured bread pans at 325 for 1-1/4 hours or until a toothpick comes out fairly dry.
Preheat oven to 350°. In large bowl, combine all ingredients. Put in 1-quart loaf pan. Bake 1 hour.
Combine first 2 ingredients and press in bottom and sides of pie tin. Chill until needed. Cook and stir marshmallows and milk in double boiler until melted. Remove from heat and stir in lemon juice mixed with water. Cool. Fold in marshmallow mixture and cream. Put in layers with fresh peaches. Chill until firm.
Mix ingredients with enough water to roll out. Let set for 30 minutes before cutting them. After broth comes to boil, put in dumplings. Put lid on and simmer until dumplings are tender.
Saute ham and onions with butter until tender. Add mashed potatoes and mix well. Add salt and pepper to taste. Dip approximately 1/2 cup potatoes in pyrex dish until all are in dish. Shred mozzarella cheese and place on top of potatoes. Place in oven until warm and cheese has melted about 15 to 20 minutes. Serves 4.
Brown pork chops; place in casserole dish. Slice potatoes and onions; pour mushroom soup all on top of pork chops. Cover with foil. Bake 45 minutes at 375°.
Dissolve yeast in warm water; let stand 5 minutes. Combine 4 1/2 cups flour, sugar and salt in a large mixing bowl. Cut in 3/4 cup butter with a pastry blender until mixture resembles coarse meal. Combine eggs, milk and yeast mixture; add to flour mixture, stirring well (dough will be sticky). Cover dough and refrigerate overnight.
Mix all ingredients with a fork in a large mixing bowl until a dough forms. Drop by level teaspoons onto greased baking sheet. Bake at 375° for about 12 minutes. Remove to cool. Serve warm or cold.
Combine dry ingredients in a large bowl. In a different bowl, blend milk, molasses, Egg Beaters and Butter Buds. Add liquid ingredients with dry ingredients until moistened. Spray nonfat cooking spray on muffin papers in pan. Fill each cup 3/4 full. Bake at 425° for 15 minutes. Yields 24 to 28 muffins.
Drain pineapple and oranges; add enough water with juice to make 3 cups. Dissolve pudding and jello mixes in this liquid and cook until thickens.
Cut broccoli in small pieces. Add sliced onion, crisp and crumbled bacon and raisins.
Preheat oven to 350°. Grease an 8-inch square baking pan. Beat in a bowl at medium speed the butter and sugar for 2 minutes. Beat in egg and vanilla. In a small bowl, mix flour, baking powder and salt; stir into butter mixture. Stir in chocolate chips and pecans. Spread in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack before cutting. Makes 12 brownies.