HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and sausage with onion. Combine with large jar Prego sauce. Cook	noodles as directed on package. First layer would be sauce mixture, layer noodles, then sprinkle on grated Mozzarella	and Parmesan cheeses.	Repeat until pan is full, ending with sauce	and cheeses on top.	Bake at 350° until heated through.
Using a food processor or hand grater, finely shred zucchini. In a mixing bowl, toss zucchini shreds with salt, mixing well. Let them stand for about 10 minutes. Then pick up small handfuls of zucchini and, working over the sink, squeeze the zucchini tightly to extract as much liquid as possible (much of the salt will go down the drain with the liquid). Put the zucchini shreds in another bowl and toss with basil. In a large skillet, heat olive oil with garlic over moderate heat. As soon as garlic sizzles, add zucchini-basil mixture and saute about 4 minutes. Spoon over cooked pasta and add pepper and Parmesan cheese.
Brown hamburger meat and drain. Add spice and mix well. Add cabbage and onion and cook about 15 to 20 minutes. (May need to add a little water.)
Cook and stir ground beef, celery and onion in Dutch oven until brown; drain. Stir in potatoes, sauce mix, water and tomatoes with liquid; break up tomatoes with fork. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer, stirring frequently; cook 30 minutes. Makes 6 servings.
In large bowl, dissolve jello in boiling water. Stir in rest of ingredients (except lettuce). Pour into 13 x 9 x 2-inch dish. Refrigerate until congealed. Serve on lettuce. Makes 10 to 12 servings.
Mix together all ingredients and pour into 2 pie shells. Bake 45 minutes at 375°.
Cook vegetables by directions on box. Mix onion, celery and mayonnaise together; add to your vegetables. Add Cheddar cheese.
Seed persimmons by pressing through a sieve with the water. Add sugar to persimmon pulp, then beaten eggs. Stir soda into buttermilk and add alternately with the sifted dry ingredients. Lastly, stir in butter. Pour into greased pan. Bake at 350° for 35 to 40 minutes.
Dissolve Knox gelatine in 1/2 cup cold water. Put crushed pineapple and sugar in double boiler and heat until sugar is dissolved. Mix gelatine with pineapple and sugar and let set until thick. Mix grated cheese, nuts and Cool Whip; mix this with thickened gelatine and pineapple. Let chill overnight.
Cover with weak vinegar about 1/3 vinegar and 2/3 water. Put in kettle or crock and cover. Let stand for four days. Stir each morning. Can on fourth day.
Beat together eggs, sugar, margarine and water until fluffy. Sift flour, cocoa, soda, cinnamon and allspice. Add to creamed mixture and mix well. Fold in nuts, apples and vanilla until evenly distributed. Spoon into greased and floured 10-inch loose bottom pan. Bake at 325° for 60 to 70 minutes until cake tests done. May use Bundt pan also. Sprinkle powdered sugar on top of cake.
Mix jello with 2 cups boiling water. Add 1 1/2 cups cold water. When dissolved, mix pineapple and strawberries into jello. Pour 1/2 of mixture into pan; let set until firm. Spread sour cream over layer. Add bananas. Pour rest of mixture and chill.
Mix together, beat well, set aside. Melt 2 sticks margarine. Add 4 tbsp cocoa and 1 cup water to the melted margarine. Bring to boil. Add to the first mixture and beat well. Place in a greased 9 x 13 baking dish. Bake 25 minutes or until done on 350°.
Cook rice according to package directions and keep warm. Saute vegetables in oil until crisp and tender. Add sausage and season to taste. Heat thoroughly. Mix in 1/2 cup of the Parmesan cheese and serve immediately over the warm rice. Sprinkle with the remaining Parmesan cheese.
In saucepan, melt cream cheese and Cheez Whiz. Add Worcestershire sauce, onion and green pepper. Fold in crab meat and stir only long enough to mix, but not to break up crab lumps. Serve warm with crackers, bread sticks or raw vegetables.
Combine sugar and flour; add melted oleo and blend well. Add beaten eggs. Combine soda and buttermilk; add to first mixture. Stir in lemon juice and grated rind. Mix thoroughly. Pour into unbaked shell and bake at 375° for 40 to 60 minutes or until brown or almost firm.
Heat oven to 350°. Grease a loaf pan, 9 x 5 x 3-inch. Mix sugar, shortening and egg thoroughly. Stir in milk. Blend in dry ingredients; stir in. Blend in cranberry halves and nuts. Pour into pan. Bake 60 to 70 minutes. (Crack in top of the loaf is characteristic.) Cool thoroughly before slicing with a very sharp serrated knife.
Cream together butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well. Add vanilla. Sift flour, soda and salt together. Add alternately with buttermilk to creamed mixture; blend well. Mix coconut and pecans with 1 tablespoon flour and stir in. Pour into 2 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes. Cool and frost.
Sift the flour, sugar, baking powder, soda and salt. Combine juice, rind, shortening and boiling water to make 3/4 cup liquid. Add egg and add to dry ingredients. Stir only enough to mix. Stir in nuts and cranberries; let stand 20 minutes. Make shallow in center of pan. Bake 60 or 70 minutes in a 350° oven. Yields 1 loaf.
Combine all ingredients in a large bowl. Mix well. Store in an airtight container. Add 3 heaping tablespoons of mix to 1 cup of hot water. Stir. Makes a large quantity or make only half of recipe. Keeps well.
Cut rhubarb in chunks into a 13 x 9 x 2-inch pan. Then take flour, oleo, sugar and salt and pour over rhubarb. Then take a bowl and mix all your other ingredients which are flour, sugar, baking powder, eggs, salt and oats. This will be a crumbly mixture. Pat on top of rhubarb mixture. Bake at 375° for 45 minutes to 1 hour.
Cook sugar, molasses, syrup, water, salt, butter and vanilla until mixture forms a soft ball in cold water. Take off stove and pour over popcorn. Make into balls. Makes about 20.
Pour olive oil in an 11 x 17-inch roasting pan. Add garlic, onion, zucchini, potatoes and tomatoes. Mix together and sprinkle with salt and pepper. Cover and bake at 350° for about an hour. Uncover and sprinkle with cheese. Continue baking until potatoes are tender and cheese starts to melt, about 15 to 20 minutes. Makes 6 to 8 servings as a side dish.
Mix as any cookie recipe. Pinch off in small balls. Place on cookie sheet. Mash with a fork. Cook 15 minutes at 350°.
Combine sugar and corn syrup in a pan. Bring to boil on medium heat. Turn heat off and stir in peanut butter. Add corn flakes which have been crushed after measuring. Stir until well coated and drop by teaspoonfuls on waxed paper to cool. Yields 3 to 4 dozen. Very fast and very delicious.
Combine flour, sugar and salt. Add to the scalded milk, gradually, in a double boiler; cook unti thick, stirring constantly. Pour small amount of mixture over egg yolks. Return to boiler and cook 3 to 4 minutes longer. Add butter and a little lemon juice, pineapple and coconut. Cool. Pour into pie shell and top with meringue. For meringue, fold 6 tablespoons sugar into egg whites. Bake at 350° for 12 to 15 minutes.
Cream together on low speed butter, sour cream and sugar until light and fluffy. Beat in eggs. Sift together dry ingredients. Combine eggnog and rum. Alternately add eggnog mixture and dry ingredients to butter and sugar until all are combined. Batter will be very thick. Pour half of batter into greased and floured Bundt pan. Spread cherries on top of batter and top with remaining batter. Bake at 325° for 90 minutes. Cake is done when golden brown and sides pull away from pan. Do not underbake.
Cook ground beef and onions until brown; drain. Add catsup, mustard, brown sugar and Worcestershire sauce. Put beans in a 2-quart casserole dish. Add meat mixture; stir. Put wax paper across top. Microwave on High for 5 minutes.
Combine dry ingredients. Dip chicken into melted butter. Roll in dry ingredients. Place chicken in baking dish sprayed with Pam. Bake 20 to 25 minutes at 400°. Serves 6.
Combine cake mix, fruit cocktail with syrup, 1 cup coconut, eggs in large bow. Blend at medium speed for 2 minutes. Pour into greased 9 x 13-inch pan. Sprinkle with brown sugar. Bake at 325° for 45 minutes or when cake springs back. Bring butter, granulated sugar and milk to a boil. Boil 1/2 minute. Remove from heat. Stil in remaining coconut. Spoon over hot cake in pan. Yummy.
Combine lemon-flavored ice tea mix and Hi-C Hula Punch. Blend in vanilla ice cream. Just before serving, add Sprite. Serves 40.
Boil bean mixture gently in remaining ingredients for 3 to 4 hours, adding water, if necessary. Stir occasionally. Add salt and pepper, if desired. Serve with rice and cornbread. Serves 26.
Fold everything together. Pour into baked or graham cracker pie crust. Top with additional Cool Whip if desired.
Mix all ingredients in blender or mixer. Pour into unbaked pie crust. Bake at 375° for 10 minutes. Reduce to 350° for 20 minutes or until pie is congealed when slightly shaken.
Combine ingredients in order listed in a blender or mixer bowl. Blend or beat until onion is incorporated. Store in glass covered container in refrigerator. Makes 4 1/2 cups.
Mix and beat hamburg with 2 eggs. Add remaining ingredients, except tomato sauce. Pour tomato sauce on top of formed meat loaf. Bake at 325° for 1 hour and 30 minutes, or until done.
Combine 1/4 cup gravy with hamburg, bread crumbs, egg, onion, salt and pepper; mix together. Shape into loaf and place in baking pan. Bake at 375° for 45 minutes. Separate rolls; place them over top and sides of meat loaf, overlapping slightly. Bake 15 minutes more. Meanwhile heat remaining gravy to serve with loaf.
Cream the butter and sugar. Add beaten egg yolks, honey, milk and 3 cups of flour which has been sifted with spices and baking powder. Use the remaining flour to flour the fruit. Add beaten egg whites before fruit and flour is added. Add floured mixed fruit. Bake in a greased and floured pan for 60 minutes at 350° until done.
Heat all soups and water to boiling in saucepan. Grease a 9 x 12-inch pan (sides and bottom). Spread rice on bottom. Pour half of soup mixture over rice. Place chicken parts on top. Pour rest of soup mix over chicken. Cover with foil. Bake at 325° for 35 minutes. Remove foil and bake at 275° for 30 minutes.
Combine rice, 1 ounce cheese and 1 egg and pat into pie pan for crust.
Cream sugar, shortening and vanilla. Beat in egg. Add nuts and dry ingredients. Knead until smooth. Shape in a roll; wrap in waxed paper. Chill well. Slice to bake at 400° for 10 to 12 minutes.
In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes. Cool 5 minutes before removing from pan.
In a large bowl, sprinkle yeast into very warm water; stir until dissolved. Add beaten eggs, sugar, butter and salt, then beat in 5 cups flour. On lightly floured pastry sheet, knead dough until smooth and elastic (about 10 minutes). Place dough in a large greased bowl and refrigerate, covered. Use a third of dough at a time. This can be made about a week ahead, if desired.
Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in a greased 13 x 9-inch pan. Top with uncooked noodles. Layer noodles with sausage pieces. Spoon soup mixture evenly over top. Sprinkle this with Swiss cheese. Cover pan tightly with foil. Bake at 350° for 1 hour or until noodles are tender. Combine bread crumbs with butter and put on top of casserole and bake for additional 10 minutes or until crumbs are toasty brown.
In medium bowl, combine chicken, chopped cucumbers, mayonnaise and dill weed. Toss gently to mix well. Cover; refrigerate 2 to 4 hours. Serve on bottom halves of sandwich buns. Arrange spinach, tomatoes and chicken filling. Replace top halves. Makes 2 sandwiches.
In mixing bowl, beat egg yolk. Add potatoes, cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight baking cups with melted margarine. Spoon potato mixture into cups. Brush remaining margarine over potatoes. Bake at 375° for 30 to 35 minutes until lightly brown.
Mix all ingredients together. Roll in small balls; press down with a fork and bake at 325° for 15 to 20 minutes. This recipe was given to the class in Bible school 25 years ago.
Mix ingredients and press into a 9 x 13-inch pan, saving 1/2 cup for topping.
In a small bowl, stir together sour cream, tarragon, sugar and cornstarch. Set aside. Sprinkle chicken breasts with salt and pepper. Dredge in flour, shaking off excess. Heat butter and oil in a wide frying pan over medium-high heat. When fat sizzles, add chicken breasts and cook until golden (about 3 minutes on each side). Add wine, lemon juice, onion and garlic. Cover, heat and simmer until meat in thickest part is no longer pink when slashed (10 to 15 minutes). Remove from heat. Lift out chicken and arrange on platter. Stir sour cream mixture into pan juices. Return to low heat and cook, stirring until sauce bubbles and thickens slightly. Pour over chicken and rice. Makes 2 to 4 servings.
Combine first 8 ingredients; top with last 4. Bake at 375° for 25 minutes.
Chop half of the mushrooms. Slice remaining half of mushrooms. In a 3-quart saucepan over medium heat, melt 2 tablespoons butter; add sliced mushrooms. Cook until tender. Remove mushrooms from saucepan. In same pan, over medium heat, melt remaining 3 tablespoons butter and add chopped mushrooms, celery and onions; cook until tender. Stir in flour, salt and pepper until smooth. Cook, stirring constantly, 1 minute. Gradually stir in milk, chicken broth, parsley flakes and Worcestershire sauce. Cook, stirring constantly, until mixture boils and thickens. Stir in half and half and sliced mushrooms. Lower heat and cook until thoroughly heated. Makes 6 (1 cup) servings.
Mix all ingredients except eggs. Mix well. Beat eggs in a bowl and add to mixture. Pour into a 9 x 13-inch pan. Bake 20 to 30 minutes at 350°.
Combine all ingredients; mix thoroughly. Pour into pie shell (unbaked). Bake 35 to 40 minutes at 400°.
Heat oven to 425°. Combine apples, 1/4 cup sugar and water in large saucepan. Cook on medium heat until apples soften and become transparent. Drain apples, reserving both apples and 3/4 cup of liquid. Combine 1 cup plus 2 tablespoons sugar, flour, cinnamon, nutmeg and vanilla in saucepan. Add reserved 3/4 cup apple liquid. Cook on medium heat until mix boils and thickens. Add butter and reserved apples. Stir until apples are coated. Spoon into pie shell. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. Flute with fingers. Cut slits or design for steam to escape. Cover edge to keep from over browning. Use foil to cover edges. Bake at 425° for 10 minutes. Reduce heat to 350°. Bake for 25 minutes or until crust is golden brown. Cool to room temperature before serving.
In a medium bowl, mash the cream cheese up with a fork. Add a little milk to work with; just keep adding some milk until you get it creamy, but not soupy. Add your grated pickle, then add sour cream and onion, if you like. Ready to serve with chips. Keep refrigerated.
In a large skillet, combine ground beef, cream of chicken soup, tomatoes, enchilada sauce and olives; simmer about 25-30 minutes. Stir in 1/2 c. Cheddar cheese. In 9x13-inch baking dish, layer tortillas and sauce mixture, ending with sauce. Garnish with Cheddar and Jack cheese mixture. Bake at 350° for 30 minutes.
Brown beef and celery in shortening. Add remaining ingredients. Cover and simmer 15 to 20 minutes or until rice is tender. Ready to serve.
Reserve 1 tablespoon of egg. Mix remaining flour, salt and water with fork until all dry ingredients are moistened. Knead until smooth. Wrap in plastic wrap. Refrigerate 30 to 40 minutes.
Mix together cream cheese, onion, mayo & garlic powder. Peel cucumber, remove seeds, then finely chop into tiny pieces, then press dry.	Add to cream cheese mixture. Serve on bread or crackers. Yum!
Saute mushrooms in 1/2 cup butter until tender. Combine all the ingredients and mix well. Butter and crumb a 2-quart ring mold. Place mixture in mold, cover with foil and bake in 350° oven for 45 minutes. Remove from oven, loosen sides by running a knife along the edge and invert immediately on a platter. Fill center with whole mushrooms that were sauteed in butter. Serves 8.
Mix all ingredients together in large mixing bowl. Pour into greased and floured cake pan, 9 x 13-inch or Bundt pan. Bake at 350° for 45 minutes. Cool on cake rack. Serve plain or with a light lemon glaze.
Cut in shortening until size of peas. Gradually add next ingredients. Wrap and chill 1/2 hour.
Bring peanut butter, stick of butter, water and oil to a boil and take off stove. Add the rest of the ingredients. Bake at 325° for 35 minutes in a greased and floured 9 x 13-inch pan. Let cake cool.
On low heat, melt butter, peanut butter and chocolate chips. Pour cereal into large mixing bowl. Pour melted mixture over the cereal and mix well. Pour coated cereal into a large paper bag and sift powdered sugar over cereal mixture. Shake well to coat.
Mix well, put in greased shallow casserole dish and bake at 350 degrees for 20 -30 minutes or until bubbly and lightly browned. Serve with Triscuits.
Boil and debone chicken. Grease 9 x 13-inch glass pan. Layer with chicken, sliced eggs and Veg-All. Mix soup and broth and pour over chicken. Mix flour, milk and butter and pour over other; don't stir. Bake at 350° for 40 to 50 minutes or until golden brown.
Mix ingredients. Drop on greased skillet. Serve with syrup or top with applesauce and cinnamon.
Place in large bowl and mix thoroughly with hand. Roll into small balls and place on cookie sheet. Bake at 325° for 10 minutes.
Cream the margarine and syrup until smooth. Add vanilla and salt. Mix in sugar, 1/2 cup at a time, until well blended. Knead until stiff and firm. Pat into a 9 x 12-inch pan.
Cream together peanut butter and sugar; beat in cream. Shape in 2 rolls, 1-inch in diameter. Combine remaining ingredients and pat mixture around roll. Wrap in waxed paper; chill. Cut in 1/4-inch slices.
Cook broccoli and drain. Saute fresh mushrooms slightly. Melt butter in pan and pour soup into it. Mix all ingredients together. Refrigerate in greased glass or ceramic pan. Bake later in day at 350° (uncovered) for 1/2 hour.
Blend all ingredients (except olives). Mix well and wrap 1 teaspoon dough around each olive, completely covering. Wrap and freeze.
Mix first six ingredients in a large bowl with a fork. In a small bowl, beat egg slightly with a fork. Blend in buttermilk and oil. Stir into flour mixture just until flour is moistened. Pack batter into greased loaf pan. Bake 1 hour at 350°. Cool before removing from pan.
In wok, brown steak or chicken. After browned, put in a pile in wok. Add broth. Add in wok with meat in piles, green onions, bamboo shoots and mushrooms. (Add liquid in bamboo shoots and mushrooms for flavor.) After all ingredients are added to wok, simmer until veggies are tender. Season with soy sauce to taste. Serve over rice.
Combine cereal, flour, sugar, soda and salt in large bowl. Make well in center of dry mixture. Add eggs, buttermilk and oil. Mix just enough to moisten dry ingredients. Store mix in covered bowl in refrigerator until ready to bake.
Heat oven to 400°. Mix butter, sugar and vanilla. Stir flour, salt and nuts together. With hands, work in flour mixture until dough holds together. Form dough into 1-inch balls. Place on ungreased baking sheet. Bake 10 to 12 minutes until set, but not brown. While warm, roll in confectioners sugar. Cool; roll in sugar again. Makes 4 dozen 1-inch cookies.
Bring pineapple, sugar, flour, cherry juice and dry jello to a boil.	Let cool, add nuts and sliced bananas.	Pour into baked pie shells. Chill. Cover with Cool Whip.
Preheat oven to 350 degrees. Spray a cookie sheet with Pam and melt the stick of butter and pour it into the pan. Beat the eggs in one bowl and combine the crackers, season salt, garlic powder and black pepper in another bowl. Dip the chicken breast into the eggs first and then coat it very well with the cracker mixture. Bake for 30 minutes, turn the breasts over and bake for another 30 minutes. The chicken will be buttery, crunchy and delicious.
Wash the Jerusalem artichokes well and crisp in ice water. Sprinkle with salt and pepper to season. Eat out of the hand as you would radishes.
With pastry brush, coat whole tenderloin with Kitchen Bouquet. Coat completely with lemon pepper. Bake in very hot oven (425°) for approximately 1 hour, more or less depending on degree of "doneness" desired.
Melt butter in large skillet over medium heat. Add shallots and saut until tender. Stir in tomatoes. Bring to a boil and simmer, stirring constantly, 2 to 3 minutes. Stir in whipping cream, tomatoes, sugar, bouillon and pepper. Simmer, stirring often, for 3 minutes or until thickened.
Put everything in bowl in order given. Beat until thick and creamy, about 10 minutes. Put in tube pan. Place in cold oven. Turn heat to 350°. When it reaches temperature, bake for 40 minutes or until tester comes out clean.
Cream together Crisco and sugar. Add egg and salt. Mix yeast in warm water. Add flour alternately with yeast mixture to Crisco batter until easy to work on board. Knead remaining flour into dough. Let rise until double, about 1 1/2 hours. Punch down. Make into rolls. Rise again. Bake at 350° for 15 to 20 minutes.
Preheat oven to 325°. Saute butter and onions in skillet. Add soup, Cheez Whiz and water. Stir until well blended and melted. Add rice to mixture and stir. Fold in thawed broccoli and stir. Pour into casserole dish. Bake for 45 minutes to 1 hour. Can be frozen the day before or freeze for later use. Serves 6 to 8.
Mix ground chuck, onion, egg, crackers and 1/4 cup picante sauce. Separate into 2 halves. Spread one half in bottom of loaf pan. Sprinkle Cheddar cheese on top. Pour 1/2 cup picante sauce on top over cheese. Cover cheese and sauce with second half of meat mixture. Be sure to seal in all cheese. Garnish top with swirls of ketchup and slices of bell pepper. Bake at 350° for 1 hour. Pour off fat drippings.
Mix oleo and sugar. Add eggs; mix well. Slowly add flour and salt. Mix well. Add vanilla and nuts. Mix well and put in a lightly greased 9 x 13-inch pan. Bake 30 minutes in a 350° oven. Cool slightly. Dust with powdered sugar. Cut into squares.
Bake cake as directed on package. Poke holes into cake with a fork. Mix jello with 2 c. of boiling water on stove. Pour jello over hot cake. Refrigerate. When cake is cooled, frost with Cool Whip.
Mix all ingredients adding boiling water last. This will be very thin, but will make 1 large 2-layer or 3 small layers. Bake at 350°.
Melt butter; add cocoa, sugar, eggs and flour. Beat well. Add nuts and coconut. Pour into a 9 x 13-inch pan and bake at 350° for 30 minutes. Remove from oven and spread Marshmallow Creme while cake is hot.
Slice potatoes and onions thinly. In a casserole dish put potatoes and onions. Season with salt and pepper. Arrange string beans on top. Mix soup according to directions and pour part over potatoes and beans. Add bits of cheese. Put seasoned pork chops on top. Put rest of soup on chops and garlic powder. Cover with foil. Bake at 350° for 1 hour. (Use portions of ingredients that are right for your family.)
Preheat oven to 350°. Mix meat with onions, eggs and crackers; roll into medium-size meatballs. Refrigerate for 30 minutes. Fry meatballs in cooking oil until done. Drain excess grease by putting meatballs on a few paper towels and placing them in warm oven for 10 minutes.
Saute onions and garlic in margarine. Add chicken and all other ingredients. Cook until hot, then simmer on low at least 40 minutes so spices can meld. Serve over rice or with tortilla chips.
Grease casserole dish. Put in rice and onion soup mix. Place chicken on top. Pour on soup and water. Bake at 350° for 1 1/2 hours. Serves 4 to 6.
Mix crackers, sugar and butter together. Press into 9 x 13-inch pan. Bake 10 minutes at 350°. While cooling, melt marshmallows and milk in double boiler. Pour over crust and chill until firm. While chilling, mix strawberry jello as directed on package. When dissolved, add strawberries and chill until syrupy, then pour over marshmallow mixture. Return to refrigerator until firm.