HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute peppers and mushrooms until soft. Drain. Prepare frozen spinach. Drain thoroughly and mix with Ricotta cheese. Slice Mozzarella cheese into cracker size pieces. Spread thin layer of sauce in bottom of baking pan. Add noodles, sauce, spinach mixture, vegetables, slices of Mozzarella and more sauce. Repeat layers, ending with noodles and remaining sauce. Top with Parmesan cheese. Cover with foil and bake at 350° for 1/2 hour or until bubbly.
Mix all ingredients together. Store in tightly sealed container. When ready to use, mix 2 heaping teaspoonfuls per 1 cup hot water.
Mix all ingredients together. Drop by rounded teaspoons onto ungreased cookie sheet. Bake at 400° for 10 to 12 minutes or until golden brown.
Saute onion and celery with 1 tablespoon oleo. Brown meat in 2 tablespoons oil. Drain and set aside. Mix sauteed onion, soup, milk, rice, broccoli and seasoning. Spoon into greased casserole. Top with cheese. Top with chicken. Bake (uncovered) at 350° for 1 hour. Serves 4.
Brown meat, bell pepper, onion, garlic and salt. Drain. Mix soup, water, chilies and enchilada sauce. Grease a large casserole dish. Layer tortillas, meat mixture, soup mixture, and cheese layer, twice. Let stand covered in refrigerator for 24 hours cooking.
Beat and add pureed fruit (1 cup). Put in ice cream freezer and add milk to about 2-inches below top of freezer. Freeze!
Lightly mix ingredients and form a loaf. Place in shallow pan in 350° oven. While it is starting to bake, combine the following sauce.
Drain blueberries and pineapple. Save juice. Dissolve gelatin in boiling water. Add enough water to juices to make 1 3/4 cups; add to dissolved gelatin. Pour into a 13 x 9-inch pan. When gelatin is partially thickened, fold in fruit. Chill until set.
Peel, cut and boil rutabagas until done. Drain and mash. Add butter, salt and pepper to taste. Mix milk, eggs, brown sugar and farina and pour over rutabagas in a buttered casserole dish. Sprinkle bread crumbs over top and dot with butter. Bake at 350° for 35 to 40 minutes.
Cream together butter and sugars. Add eggs and vanilla. Mix well. Mix in dry ingredients. Add remaining ingredients. Bake on ungreased cookie sheets. Make golf ball size balls, 6 to a cookie sheet. Bake at 375° for 6 to 8 minutes.
Cook spaghetti as per instructions; drain. Cube corned beef. Mix soup and milk. Add corned beef, cheese and onion; mix. Add spaghetti. Place in 2 quart casserole. Sprinkle croutons on top. Bake at 350° for 1 hour.
Mix and sift dry ingredients. Combine milk and egg (well beaten) and add to dry ingredients (beating constantly). Dip apples in batter, spreading batter evenly over apples. Fry in deep hot fat, 275° for 2 to 3 minutes or until fritters are golden brown. Drain.
Sift flour with soda. Combine butter, sugar, pudding mix and vanilla. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cook pasta as directed on package. Drain and put aside. Combine butter and onion in 1 1/2-quart microwave-safe casserole and microwave on High, uncovered, 2 to 3 minutes until onion is tender. Blend in salt, pepper and cornstarch, and stir in milk. Microwave uncovered on High 2 1/2 to 3 1/2 minutes to boiling and thickening, stirring once. Stir in yogurt, cheese and pasta and mix well. Microwave on High, uncovered, 5 to 6 minutes to heat through.
Beat egg. Add sugar and nuts. Spread on greased foil-lined 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool and crumble up. Combine pudding mix, milk and sour cream. Beat at low speed for 2 minutes. Fold in peaches. Alternate layers of pudding mixture and crumb mixture in 6 parfait glasses. Chill several hours before serving.
Mix together dressings and seasoning until well blended. Stir in turkey, artichoke hearts and peppers. Chill. Serve on lettuce lined plates.
Beat together the first 5 ingredients for approximately 10 minutes. Add next 4 ingredients. Meanwhile, combine the apples, 3 teaspoons of sugar and cinnamon. Alternate batter with fruit mix in greased Bundt or tube pan. Bake at 350° for 1 hour and 15 minutes.
In a heavy saucepan, combine milk and flour. Bring to a boil, stirring. Cook 3 to 4 minutes. Add butter. Beat until melted. Remove pan from heat. Separate eggs. Add egg yolks, one at a time, and beat until incorporated. Add cornstarch, shredded cheese and seasonings. Beat egg whites until stiff peaks form. Carefully fold into cheese mixture. Lightly grease a souffle dish (or use individual serving dishes). Carefully pour mixture into dish. Bake at 350° for about 40 minutes for large souffle, 25 minutes for individual souffle. Do not open oven door during baking time. Serve immediately. One hour total, 40 minutes baking time.
Break up the candy. (Pound with a meat tenderizer or small hammer.) Mix all ingredients together and add sweet milk, enough to fill the freezer can 3/4 full. Freeze as regular ice cream in electric or crank freezer. Makes 1 gallon.
Cream oleo with sugar. Beat in eggs. Add crushed pineapple. Stir in cubed bread. Bake at 350° for 1 hour. Serve with ham or pork. Use a 2-quart casserole.
Steep tea bags in boiling water for 3 minutes. Take out tea bags and add sugar to hot water until dissolved. In large container, pour in tea-sugar mixture and remaining ingredients. Mix well. Freeze at least 24 hours before serving.
Add the mixed ingredients to chicken, cover and bake in 325° oven for one hour and 20 minutes or until tender.
Scrub potatoes well. Leave skins on. In a 4 1/2-quart Dutch oven or kettle, cook potatoes covered in boiling, salted water 20 to 25 minutes, until just tender. Drain. Cool slightly (or do the day before) and cut into 1/4-inch slices. Dissolve bouillon in water. Combine with mayonnaise, vinegar, parsley, tarragon and pepper. Toss gently and chill several hours or overnight. Serve on leaf lettuce. Serves 8 to 10.
Pour all ingredients in baking dish and bake at 350° for 30 minutes. Garnish with crisp bacon bits.
Combine first 5 ingredients in a small bowl. Shape margarine mixture into 6 (2-inch) sticks. Freeze until firm. Place chicken breast halves on flat surface and pound each to 1/4-inch thickness. Place one portion of margarine mixture on each chicken breast. Fold over ends. Roll up and secure with toothpicks. Dip chicken rolls in milk and coat well with bread crumbs. Place in baking dish. Bake at 400° for 25 to 30 minutes. Pour pan juices over chicken before serving.
For each serving, place crisp lettuce leaf on plate. On top of it, place upside down one pear half. Make bunny with narrow end for face, 2 raisins for eyes, 1 red cinnamon candy for nose, 2 blanched almonds for ears and cottage cheese ball for tail.
Mix butter and wafers. Put in greased lasagna pans (9 x 13-inch). Refrigerate. Crush bars finely onto crumbs. Soften ice cream and mix with Heath bars. Spread over crust and freeze.
Cream margarine and sugar; add eggs. Add dry ingredients, vanilla and nuts. Bake in well-greased 9 x 12-inch pan at 300° for 30 minutes. Turn out on cookie sheet and cut in squares while warm.
Saute onion in 2 tablespoons bacon grease. Add kraut, cabbage, tomatoes, sugar and salt. Simmer 1 hour. Good with pork and small sausages.
Pour milk over bread crumbs. Add ground beef, salt, pepper, soup, mushrooms and mushroom liquid, catsup and eggs. Mix thoroughly. Pack in 9 x 5-inch loaf pan. Bake in slow oven at 325° for 1 1/2 hours. Makes 8 servings.
Boil noodles until tender. Add margarine. Add salt and pepper to noodles while cooking. Pour into casserole dish. Add milk and cream of chicken soup. Stir. Add cut up boiled eggs, ham and cubed cheese. Mix well. Bake at 350° for 30 minutes. I cover mine with foil.
Soak red beans overnight in cold water to cover. When ready to cook, drain in colander and put them with the other ingredients into a heavy 8 to 10-quart pot or kettle. Bring to a boil over high heat, then lower heat and simmer for 5 hours. Turn off heat; remove ham bones and scoop out the pieces of ham. Strain the soup through a coarse sieve into a large bowl, mashing whole beans with a wooden spoon. Remove about 3/4 cup of bean solids from sieve and put them in bowl with ham. Cover with plastic wrap; refrigerate for later use. Put the thick creamy soup back into pot and warm over low heat for about 5 minutes, stirring to keep it smooth. Serve piping hot over rice.
Saute garlic, pepper and onion. Scramble meat over medium to high heat; drain. Add tomatoes, beans and water (broth). Stir and cook 20 minutes over low heat until done. (If you prefer a slight sweetness to your chili, add 1 tablespoon sugar as soon as heat is turned down.) Add jalapeno and/or chili peppers. Cook 5 minutes more. Serve with crackers, tortilla chips or over rice, Sloppy Joe style.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir in raisins, carrots, coconut and pecans. In a separate bowl, combine eggs, oil, apple and vanilla. Add to flour mixture. Stir only until combined. Do not beat. Spoon into greased or lined muffin pans. Bake at 350° for 15 to 18 minutes (check for doneness). Yields 18 muffins. These freeze well.
Preheat oven to 350°. Melt butter in sheet cake pan. Sprinkle crumbs over butter and spread evenly. Sprinkle a layer of each: coconut, chocolate chips then nuts. Pour Eagle Brand over all. Do not stir. Bake at 350° for 30 minutes. Cool and cut into squares.
Drain liquid from clams in a cup and fill cup with milk. Combine with beaten eggs. Add remaining ingredients and pour into a greased casserole. Bake in a moderate oven, 375°, until firm, about 45 minutes. Serves 6.
Place brisket in large baking pan lined with foil. Lay garlic and onions on top of brisket. Combine soy sauce and liquid smoke. Pour over brisket. Seal foil and marinate overnight in the refrigerator. Cook one hour at 400 degrees. Reduce heat to 250 and continue cooking for 4 to 6 hours.
Mix all ingredients. Coat pan with oil and sugar. Can use Bundt or pound cake pan. Bake at 350° for 50 to 55 minutes.
Mix crackers and margarine. Pat on bottom of pan. Mix cream cheese, egg and sugar and put on cracker crust. Slice bananas over that and drain pineapple, then pour over bananas. Then put Cool Whip on top. Sprinkle cherries and nuts over this. Keep refrigerated.
Combine flour, salt and pepper; coat chicken. Saute in oil about 5 minutes on each side (add a dash of Worcestershire to each piece while cooking). Sprinkle 1/4 cup of shredded cheese on all pieces. Cover with bacon bits. Top with remaining cheese. Cover and cook on low heat about 10 minutes longer or until cheese melts. Makes 4 servings.
Cook onion in butter until tender. Add water to sauce to make 4 1/2 cups. Add cranberry sauce and rice to bring to boil. Cover tightly about 22 minutes until all liquid is absorbed. Stir in celery.
Sift together flour, baking soda, salt and sugar. Add remainder of ingredients, except coconut and brown sugar.
In a heavy saucepan, preferably with a copper bottom, heat the butter, sugar and evaporated milk, stirring constantly to prevent mixture from sticking, until the mixture reaches 238° (the soft ball stage on a candy thermometer). Remove from heat. Add the chocolate chips, marshmallow cream, vanilla and salt. Beat vigorously by hand until all ingredients are thoroughly blended. Fold in nuts. Lightly butter a 7 1/2 x 11 3/4-inch baking dish. Pour into the dish and allow to cool at room temperature.
In a medium size bowl, mix butter, cream cheese and sugar with a mixer. In a second medium bowl, mix the milk and pudding. Add the whipped topping to the	pudding mixture. Combine the 2 mixtures.	Cover the bottom of each flowerpot with a plastic lid, a piece of	foil, or a piece of plastic wrap. Start layering the cookie crumbs and the creamy mixture, making several layers of each, ending with Oreos on top. Cover with plastic wrap and	refrigerate for several hours. Before serving "plant" the flower and lay the gummy worms on the "dirt" if desired. To serve, use a clean garden trowel or spoon. Serves 8 to 10.
Saute onion and bell pepper in butter. Brown sausage lightly and drain. Put in rest of ingredients and bake at 375° for 30 or 35 minutes.
Grease a baking dish, 11 x 7 x 1 1/2-inch. Arrange oysters (with liquor) in baking dish. Pour 1/2 of cream over oysters. Combine bread crumbs, butter and seasonings over ingredients. Liquid should come about 3/4 of way up on oysters. If desired, sprinkle with paprika. Bake, uncovered, 30 to 40 minutes at 350°.
Combine sugar and butter with mixer. Add eggs, one at a time, beating well after each one. Add vanilla. Add flour and sour cream alternately to batter, mixing on low speed. Pour into buttered tube pan. Bake at 325° for 1 hour and 15 to 30 minutes or until sides are golden brown. Cool for 5 to 10 minutes. Remove from pan. Sprinkle cooled cake with powdered sugar or top with fresh fruit. Store at room temperature.
Sift together into a large mixing bowl all dry ingredients. Add shortening, eggs and bananas. Beat 1 1/2 minutes at low speed. Stir in nuts. Bake in well-greased, lightly floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Mix together and spread in a 9-inch square pan. Sprinkle with brown sugar and pecans. Bake about 30 minutes at 350°. Serve warm with whipped cream or Cool Whip.
Combine sugar, flour and salt. Gradually add milk to blend; add egg yolks and remainder of milk. Cook over direct heat, stirring constantly. Place 1/2 cup of sugar and 2 tablespoons of margarine in heavy iron skillet. Cook simultaneously until sugar melts and turns a golden brown. (Be careful not to scorch). By the time the sugar is browned the custard should be thickening. Pour browned sugar into custard and stir until blended. Remove from heat and add vanilla. Pour into baked pie shells. Top with meringue and bake at 325° until golden brown. Enjoy!!!
Melt chips over low heat. Stir in noodles and peanuts. Drop by teaspoonfuls onto wax paper until firm. May need to refrigerate.
Cook squash in enough water to cover until tender; drain. Add salt, pepper, margarine, onion, green chilies and beaten eggs. Put in buttered casserole dish, half of the squash, stuffing mix and cheese; repeat layers, ending with cheese. Bake at 350° until cheese cooks through and browns on top.
Beat the first 4 ingredients together. Dump in apples (I use Granny Smith apples; don't chop real small) and let mixture sit for 20 minutes. Mix remaining ingredients in large bowl. Pour apple mixture into flour mixture. Blend with a spoon or spatula (will be thick!). Pour into a 13 x 9 x 2-inch pan. If using a Pyrex pan, bake at 325°. If using a metal pan, bake at 350°. Bake for 45 minutes to 1 hour. (Cake will go from a light brown to a darker brown when cooked.)
Make tea and sweeten with sugar. Add lemonade and pineapple juice; stir well. Rinse orange and slice thinly; do not peel. Cut orange slices in half and add to punch. Chill well.
Mix all ingredients well and put in a shallow baking dish. Place in preheated 350° oven and bake 20 to 25 minutes or until bubbly and slightly brown on top.
Place zucchini and lemon juice into a saucepan, cooking until tender. Add sugar, nutmeg and cinnamon. Simmer 5 minutes longer. Cool. Pour into pie plate lined with crust. Dot with butter. Top with second crust. Bake 30 minutes in 350° oven or until golden.
Place margarine in a casserole. Put in oven and melt. Remove from oven and add all other ingredients. Cover and bake at 350° for 1 hour or until liquid is absorbed.
Combine ground or chopped cranberries with sugar; let stand 2 hours. Whip cream; combine with marshmallows and let stand 2 hours. Combine mixtures; add pineapple and refrigerate overnight.
Put all ingredients in a blender and blend well. If it's too thick or hot, add water.
Mix beef, onions, saltines, Worcestershire sauce, salt, pepper, milk and 1/2 cup catsup. Make into a loaf. Bake at 350° for 1 hour or until done. Pour rest of catsup on top, halfway through cooking.
Boil sugar and water for 5 minutes. Let cool completely. Add bananas and fruit juices. Freeze. Remove from freezer 1 hour before serving. Add ginger ale just before serving.
Lightly butter a 15 x 10 x 1-inch baking pan or cookie sheet. In a large bowl, combine popped popcorn, pecan halves, almonds and the 1 to 2 tablespoons melted butter. Sprinkle lightly with 1/8 teaspoon salt. Spread on buttered pan.
Sift flour, soda, salt and baking powder together. Beat sugar and margarine until light and fluffy. Blend in flour mixture. Add milk, bananas, lemon juice and almond extract; stir, then add the toasted coconut. Bake at 350° for 50 to 60 minutes in well-greased and floured bread pan. Remove from pan and cool on rack.
Place chopped vegetables in very heavy bottom pot with butter, margarine or oil. Saute for several minutes. Add sausage and saute 5 minutes longer. Add rice; stir and add chicken stock, tomato sauce and shrimp. Bring to a boil and cook uncovered slowly until almost all liquid is absorbed, stirring twice. Cover tightly and continue cooking with very low flame for 30 minutes or until rice is done. Serves 6 to 8.
Mix cake mix according to directions. Pour 1/2 of mix into prepared pan (9 x 13-inch). Bake 15 minutes at 350°. Melt caramels, butter and milk. Pour over baked cake. Sprinkle chopped nuts and chocolate over caramel mixture. Pour rest of cake batter over ingredients and bake 20 minutes longer at 350°. Remove from oven and let cool. Cut in squares.
Melt chocolate in microwave slowly; stir until all is melted good. Add softened ice cream and slowly stir into melted chocolate. If hardness, reheat in microwave for couple seconds. Mix good and pour into 8 x 8-inch pan. Refrigerate; after 1 hour, cut into squares. Keep in refrigerator.
Combine cake mix, fruit cocktail (and juice), 1 cup of coconut and eggs in large mixing bowl. Blend, then beat on medium speed for 2 minutes. Pour into greased 13 x 9-inch pan. Sprinkle with brown sugar and bake at 325° for 45 minutes or until springs back to touch.
Saute onion in oil until golden. Add remaining ingredients, stirring gently to mix. Cover and cook over medium heat about 5 minutes or until all vegetables are tender, stirring occasionally.
Stir flour and sugar together and add water. Melt margarine in 9 x 12-inch pan. Add batter, then fruit. Bake at 350° until crust is brown.
Sift together in a large bowl the cake flour, sugar, baking powder, cinnamon and salt. Make a well in center of mixture and add in order the oil, egg yolks, lemon juice and bananas. Stir with spoon until well blended and smooth. Beat together in separate large bowl the egg whites and cream of tartar. Beat whites until foamy. Gradually beat in the sugar until soft peaks form. Fold batter gently into beaten whites until no streaks of white remain. Turn into an ungreased 10-inch tube pan. Bake in a 325° oven for 1 hour and 10 minutes or until top springs back when lightly pressed with fingers. Invert pan, placing tube of pan over funnel or large bottle. Cool completely. Loosen cake around tube and sides with a spatula. Remove cake from pan.
Arrange chicken in a 13 x 9 x 2-inch baking dish. Sprinkle with green onions and tarragon on top. Dot chicken with butter and season with salt and pepper. Add the wine. Bake, uncovered, in a 350° oven for 30 minutes. Remove from oven. Beat egg whites to stiff peaks. Fold in mayonnaise. Spoon mixture on top of the chicken and sprinkle with Parmesan. Return to oven and bake for 12 to 15 minutes more or until light brown. Before serving, sprinkle chicken with parsley. Serve with carrots.
Dissolve yeast in warm water in a large mixer bowl. Blend in eggs and half of dry cake mix. Beat for 1 minute at medium speed. Add remaining cake mix and beat for 3 minutes at medium speed. (Batter should be quite stiff but not dough-like.) Let rest 5 minutes. Sprinkle flour on board. Scrape batter out onto prepared board. Knead batter until the flour is worked in, about 100 strokes. Place in greased bowl, cover and let rise in warm, draft-free place for 30 minutes.
Prepare batter according to package directions but use 1/2 cup less water then called for. Fold in pumpkin and cinnamon. Pour batter evenly into two greased and floured 1 1/2-quart ovenproof (Pyrex) bowls. Bake at 325° for an hour. Test with toothpick. Cool. Place one cake, rounded side down, on serving plate. Frost top of it with orange frosting (2 teaspoons grated orange peel can be added). Place second cake flat side down over the bottom cake, so that cakes form a pumpkin shape. Frost the outside of cake with remaining frosting. Run spatula down sides of cake for pumpkin ridges effect. Make pumpkin stem with large green gumdrops and Jack-O-Lantern eyes, nose and mouth with black gumdrops. Makes 12 servings.
Chop tomatoes, onions and peppers. Mix all ingredients. Cook over low heat for 2 hours. While cooking, wash and scald jars. Put mixture into jars and seal.
Cook chopped vegetables in margarine. Stir in Cheddar cheese until melted. Let cool. Mix together vegetables, bacon and cut biscuits. Put in greased Bundt pan and bake at 350° for 30 minutes.
In small bowl with mixer at high speed, beat egg whites, cream of tartar and salt until stiff peaks form. Gradually beat in sugar until smooth and glossy. Gradually beat in corn syrup and vanilla until stiff peaks form. If desired, beat in food coloring. Will cover a 9-inch layer cake or a 13 x 9 x 2-inch cake.
Preheat oven to 375°. Crust or base: With hand mixer, blend Bisquick, milk and 2 eggs. Spread in a 9 x 13 x 2-inch baking pan.
Chop first 3 ingredients in food processor. Add and mix garlic powder, black pepper and Miracle Whip.
Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on a plate. Add onions and mushrooms to pot; saut for 6 minutes. Add garlic. Saut, stirring for 1 minute. Pour off fat.
Mix first 3 ingredients. Add milk; blend good. Cook on high until mixture starts to boil, stirring occasionally. Reduce heat to medium. Cook on medium until mixture starts to thicken. Test mixture in a bowl of cold water. If mixture forms ball, remove from heat. Add vanilla and margarine. Beat by hand until thickened. Pour in buttered plate or square bowl. Cut into squares before it gets cold.
Place berries and sugar in a pan over low heat. Bring to a boil. Add cornstarch, smoothed in a little water. Stir until thick; remove from heat. Let cool. Pour in pie shell and spread meringue from egg whites over pie and brown.
In a large skillet, heat oil over medium-high heat. Add celery, green pepper, onion, mushrooms, garlic and seasonings. Saute 5 minutes until tender. Spoon into a 1 1/2-quart casserole. Stir in barley and mix well. Add broth and water. Cover and bake 1 1/4 hours until barley is tender. Stir occasionally. Raise temperature to broil. Uncover casserole. Add cheese to the top. Broil 3 inches from heat for about 3 minutes and serve.
Crush 5 to 6 graham crackers. Mix all ingredients, except crumbs, thoroughly in mixing bowl. Use Pam on hands and shape teaspoonfuls of the mixture into 1-inch balls. Roll the balls in graham cracker crumbs or coconut. Arrange the balls on waxed paper-lined cookie sheet and refrigerate about 15 minutes.
Using a saucepan, bring water to a boil. Melt margarine in water. Add flour, all at once. Remove from heat. Stir (with wooden spoon) until water, margarine and flour form a big ball in center of pan. Eggs are added next, one at a time. Beat 1 egg immediately, until mixture becomes thick and stiff and all 4 eggs have been used. Be certain the mixture is very stiff after the addition of each egg.
Cut top from bread with sharp knife. Hollow loaf leaving 1 1/2 to 2 inch thick shell. Cut bread into cubes and set aside.
Wash 4 to 5 potatoes; cook in microwave until middle is soft. Cut and scoop middle out; put in bowl. Add Parmesan cheese, sour cream onion dip and oleo. Beat all together. After mixed together, scoop back into middle of potatoes. Put back in microwave for 5 to 7 minutes.