HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil pepperoni for 5 minutes, covered with water to remove excess fat; drain. Pour margarine into a 9 x 13 x 2-inch pan. Put in drained spaghetti. Cover with tomato sauce, 1/2 pepperoni, 1/2 Mozzarella and all mushrooms and onion. Sprinkle with oregano and basil. Add Swiss cheese, rest of pepperoni and Mozzarella. Bake at 350° for 20 to 30 minutes, or until bubbly and brown on top.
Mix water and Jell-O. Let set until starting to thicken. Add applesauce.
Cream butter and sugar; add eggs, vanilla flavoring and flour. Mix well. Use cookie shooter or roll out and cut. Place on cookie sheet (ungreased). Bake at 375° for 15 minutes.
In a mixing bowl, toss together eggs, lettuce, Swiss cheese and tomato. Add salad dressing and toss. Slit open pita bread rounds on one edge. Fill each with portion of egg mixture.
Layer in order in a salad bowl. (Spread mayonnaise layer evenly.) Toss just before serving. May be made 3 days ahead.
Drain salmon and flake it in a large mixing bowl. Beat an extra large egg and add to bowl with a can of undiluted cream of celery soup. Mix in well 1/2 cup each of chopped onion and Miracle Whip. Add lemon juice, stuffing and salt. Lightly grease a loaf pan, pour in mixture and bake at 350° for 50 to 60 minutes.
Cream together 3/4 pound butter and 1/2 pound sugar. Add Marshmallow Creme and vanilla. Mix well. Add 1 pound sugar, coconut or peanut butter. Beat well. Shape into balls or egg shapes. Put in a cool place on a sheet of wax paper overnight. Coat with melted chocolate.
Rub the garlic round the sides of a 6-pint casserole. Spoon half of the cabbage into the dish, followed by a layer of pears. Season to taste and repeat the layers. Pour over the stock and lemon juice. Cover tightly and bake at 325° for 2 hours or until the cabbage is just tender. Adjust the seasoning and stir gently to mix together before serving.
Stir softened cream cheese and butter together. Add remaining ingredients and mix. Pour into 2 quart casserole and bake at 325° for 30 minutes.
Mix cracker crumbs and oleo together; press into bottom of a 13 x 9 x 2-inch casserole dish. Beat eggs, powdered sugar and 2 sticks of oleo together for approximately 5 to 8 minutes. Spread over the cracker base. Slice the 4 bananas and spread over the mixture. Spread the pineapple over the bananas. Spread whipped topping over this. Sprinkle nuts and cherries on top. Refrigerate overnight.
Boil beaver for 15 minutes in a weak solution of soda (1 teaspoon per quart). Remove from water, rub with salt and pepper. Cover with onion and bacon slices inside and out. Roast at 350° about 2 hours or until tender.
Brown, season, and drain ground meat; Add refried beans, mixing well. Remove from heat; add tomatoes. In a 9x13 inch pan layer ingredients beginning with 1/2 meat mixture, 1/3 cheese and 6 tortillas. Repeat ending with tortillas. Spread chili evenly over tortillas. Then sprinkle with remaining cheese. Bake at 350 degrees for 30 to 45 minutes or until cheese is browned. Serve with sour cream.
Cook broccoli in boiling, salted water until tender. Drain and arrange broccoli in a greased 1 1/2 x 7 1/2-inch casserole. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken and sprinkle with cheese. Combine crumbs and butter; sprinkle over all. Bake at 350° for 25 to 30 minutes or until thoroughly heated.
Mix all ingredients together. Add hot dogs. Place in casserole and bake at 325° for approximately 2 hours.
Sift flour, baking powder, sugar and salt onto waxed paper. Combine eggs and milk in a medium-size bowl; add dry ingredients and beat lightly to mix. Stir in oil and corn.
Saute onions, green pepper and mushrooms. Add seasonings and tomatoes. Cook 3 minutes.	Add fish and simmer for 5 to 10 minutes, until fish flakes. Serve over rice.
Fry tortilla shells in skillet of shortening until fluffy and crispy. Butter shell after frying with margarine and sprinkle with cinnamon-sugar mixture.
Starting with only 1 cup of the juice, blend all ingredients until very smooth, adding only as much additional juice as necessary to blend.
Boil chicken. Do not use salt. Cool. Pick off bones. Save broth. Melt margarine and stir into stuffing. Use a greased 9 x 13-inch casserole dish. Use 1/3 of crumbs in bottom of dish, next 1/2 of chicken, cream of mushroom soup and 1 cup of broth. Repeat with 1/3 of crumbs, 1/2 of chicken, cream of chicken soup and one cup of broth. Top with 1/3 of crumbs. Bake at 350° for 45 minutes to 1 hour. Makes 8 servings.
Preheat oven to 350°. Place 5 filo leaves in 13 x 9 1/2 x 2-inch pan. Butter each as it is stacked. Evenly sprinkle 5 heaping tablespoons of nut mixture. Place 2 leaves on top, brush with butter. Sprinkle 5 tablespoons of mixture. Repeat 4 times. Place remaining filo on top, buttering every second leaf. Trim edges with sharp knife. Score top sheets into diamond shapes using up and down motion. Bake 45 minutes to 1 hour. Turn off heat. Let cool in oven. Pour hot syrup over Baklava.
Mix together and spread over fresh chicken wings (drumettes). Bake at 375° for 1 hour until browned. Line pan with heavy-duty foil or use disposable foil pan.
Sift sugar; whip egg whites until stiff. Mix with sugar gradually. Add cinnamon and lemon rind. Whip constantly. Reserve 1/3 of mixture. Fold in almonds. Flour a board lightly. Pat or roll dough to the thickness of 1/3-inch. If it is sticky, use a little confectioners sugar. Cut the cakes with a star or other cutter. Glaze the tops with the reserved mixture. Bake on ungreased tin in slow oven at 325°. This recipe requires no flour.
Cook celery, onions and green peppers in oleo (don't brown). Add meat; brown. Boil noodles separately in salt water. Mix everything except cheese in a huge bowl. Add 1/2 pound of cheese. Put in casserole and sprinkle rest of cheese on top. Bake in oven at 350° for an hour.
Make roux of oil and flour. Cook slowly and stir until golden brown. Add onions and cook a few minutes. Add celery and peppers (sweet and hot) and garlic (if using fresh). Cook a few minutes; add tomatoes and sauces and other spice and seasonings. Add chicken broth; cook slowly until good soup. Cook okra a few minutes in hot oil; add to soup when about half done. When I get this on the stove and cooking slowly, I clean 2 or 3 quarts of shrimp. Cook 15 or 20 minutes after you put the cleaned shrimp in soup. Serve over rice.
Mix flour, baking powder and salt. Beat margarine until light. Gradually beat in sugar. Mix egg and vanilla. Stir in flour mixture until well blended. Stir in cereal and raisins. Drop by level tablespoonfuls onto baking sheets. Bake at 350° for 12 to 14 minutes until lightly brown; cool on rack.
Heat oven to 350°. In a 3-quart casserole, toss together green beans, corn kernels, red peppers, soup, sour cream and flour until all ingredients are well tossed and well coated. Bake 20 minutes. Sprinkle with cheese and herbs and bake 15 minutes more or until golden brown.
Put all ingredients in crock-pot. Cover and cook on low heat for 10 to 12 hours or high 5 to 6 hours. Makes 2 1/2 quarts.
Remove outer cabbage leaves and core. Cut the cabbage into quarters and then into medium-fine slices as you would for slaw. In a large saucepan, heat the bacon drippings and add the onion and carrots. Saute approximately 3 minutes. Add the cabbage and toss well so that it's lightly coated with bacon fat. Mix in consomme, wine, bay leaf, apples, vinegar and salt and pepper to taste. Stir well and bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/2 hours. Serve in individual preheated side dishes.
Put all ingredients together; mix well. Put into greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Combine first 4 ingredients; refrigerate 30 minutes. Spoon small amounts of mixture into blender container and blend until smooth; set aside. Soften gelatin in cold water. Cook on low and stir until gelatin is dissolved. Add to watermelon mixture, stirring well. Pour into a 1 gallon ice cream freezer container. Freeze according to manufacturers directions.
Preheat oven to 375°. In medium skillet fry sausage until cooked. Remove sausage from the skillet. Reserve 2 tablespoons of fat and saute onion and green pepper in the fat for 2 to 3 minutes. Combine sausage, cheese, flour, green pepper, onion and parsley. Spread in pie crust. Mix milk and eggs and pour over meat in shell. Bake on cookie sheet 35 to 40 minutes or until filling sets.
Sift flour with salt into a bowl. With a pastry blender or the fingertips, blend the butter into flour. Stir in egg yolk and water. Form pastry into a ball. Wrap in wax paper and chill for 30 minutes.
Mix together cornmeal, baking powder, salt and minced onion. Beat together egg and milk. Combine with dry ingredients and form into oblong cakes or pones, about 2 x 4 x 3/4-inch. Fry in deep fat heated to 370° until golden brown. Drain on paper toweling and serve at once. Makes about twelve 2 1/2-inch puppies.
Boil and drain peas. Add sliced eggs and mayonnaise until thick. Add onion, salt and pepper to taste.
Cook spaghetti as directed. Cool with cold water; drain. Combine pepper, tomatoes, onion, salad supreme and Italian dressing. Mix well.
Cream the cream cheese, margarine and sugar. Add eggs and remaining ingredients. Beat thoroughly. Bake in greased Bundt pan at 350° for 1 hour.
Select a young chicken from 1 1/2 to 2 pounds. Dress and disjoint. Chill. Sift flour (about 1 1/2 cups). Add salt and pepper and roll each piece of chicken in flour mixture. Place in heavy frying pan with margarine at least 2 inches deep. Always place larger pieces in first and on hottest part of frying pan. Remember it is important to have margarine very hot when the chicken to keep steam in. When done and a golden brown, remove and make gravy as follows: Pour from pan all the fat except 2 tablespoons. Add to this 2 tablespoons flour. Mix smooth and add 1 cup milk; stir until it boils and is thick and rich. Add salt and pepper and pour in a separate dish from the chicken. (If plain gravy is desired, use hot water in place of milk.) Yields 4 servings.
Saute shrimp in butter for 5 minutes. Remove and drain. Add onions and saute until tender. Add broth, milk, Parmesan cheese, wine, pepper and nutmeg. Stir well. Combine cornstarch and water, then add to mixture. Reduce heat and simmer 5 minutes, until cheese melts and sauce thickens. Add shrimp and cook until thoroughly heated. Toss with cooked noodles.
In a large saucepan, heat butter and vegetable oil. Add onions, leeks and potatoes until lightly brown, 10 to 12 minutes. Season with salt and pepper. Pour in chicken broth and milk. Increase heat and bring to boil, stirring constantly. Reduce heat; cover and simmer for approximately 30 minutes or until potatoes are tender. Remove and pour through strainer using back of spoon. Discard pulp. Return to saucepan and simmer for 5 minutes. Serve with warm crusty bread. Serves 4.
Mix all and drop by tablespoon on ungreased pan. Bake 8 to 10 minutes at 350°. Let stand 2 minutes. Makes 3 1/2 dozen. Do not overbake. Good recipe for children.
Brown ground beef with onion in 10-inch skillet over medium heat. Remove any excess grease. Add tomatoes, water, sauce mix and salt. Bring to a boil. Add rice and zucchini. Cover, reduce heat to low and simmer 15 minutes or until zucchini is tender. Makes 4 to 6 servings.
A good many husbands are entirely spoiled by mismanagement in cooking, and some are tender and good. Some women keep them too constantly in hot water, others freeze them and others keep them constantly in a pickle.
Brown bacon with onion. Drain grease and dice up bacon. Cook and drain wild rice. Put all ingredients in a 5-quart casserole dish and simmer slowly until cheese melts and soup thickens.
Cream well shortening and sugar. Add vanilla and eggs. Beat until fluffy. Add peanut butter. Gradually add dry ingredients. Drop in small amounts on cookie sheet. Bake 10 to 11 minutes at 350°.
Slice bananas in bottom of pie crust. Cover with pudding (mixed as directed). Sprinkle pineapple on top of pudding. Cover with Cool Whip.
Mix all ingredients in a large bowl; store in airtight container. Use 2 teaspoons of Russian Tea to 1 cup of boiling water. Use as much Russian Tea as your taste desires. It can be served cold and can be used with Sweet 'N Low instead of sugar.
Mix all ingredients and pour into a 2 quart greased casserole.	Sprinkle with paprika and bake in a 350° oven for 20 to 30 minutes. Serve hot with a Mexican meal.
Mix all ingredients together. Freeze to size to fit in punch bowl. Pour ginger ale over the frozen punch when serving.
Mix all ingredients and bake in a greased 9 x 13-inch pan for 30 minutes at 350°. Cool.
Pour water off potatoes, mash and add milk to mush stage. Mix sugar, flour and spices together. Add to potatoes, beaten egg yolks. Beat egg whites to stiff peaks. Fold into mixture. Pour into unbaked pie shell and bake in 300° oven until done.
Brown meats, cut cheese into cubes and melt into meat. Add seasonings. Spread on party rye. Brown in oven.
Saute turkey. Add onions, garlic, chopped pepper, carrots and mushrooms. Cover. Cook 10 minutes.
Place crackers in bottom of pan. Place bananas, then pineapple and strawberries. Spread Cool Whip on top. Place in refrigerator to chill.
Cook chicken breast. Bring rice and soups to boil. Pour over chicken. Top with dried onions and cheese. Bake at 350° for 15 to 20 minutes.
Break the tamales into fourths; line them in a 13 x 9 Pyrex dish. Mix together the Chicken a la King, the evaporated milk and green chilies; pour over tamales. Sprinkle top with Cheddar cheese. Bake at 350° for approximately 25 minutes until done.
Cook chicken until tender, remove from bones. Cut chicken into small pieces and place in 13 x 9-inch baking pan.
Throughly drain and squeeze thawed broccoli. Melt butter and fry onions until soft. Add broccoli and stir until most of the moisture is gone. Remove from heat. In a large bowl, combine all ingredients and stir until the mixture looks like green and white marble. Pour into Baked pie shell. Bake at 350° for 40 min, or until top is golden, and filling is set. You may add mushrooms. Serves 6
Brown ground beef; drain any fat. Add chili powder, cumin, garlic salt, sugar, salt and pepper. Cool, then add chili beans, olives, avocado, grated cheese and lettuce (chopped or cut into small pieces). Chill. Just before serving, add crumbled Dorito chips and toss with either 1 bottle Kraft Italian dressing or Kraft Catalina dressing. (Bermuda onion rings may be added for garnish if desired.) Nice for a hot summer meal with crisp French bread.
Mix the first 3 ingredients; melt at a low temperature in a saucepan on the stove, stirring constantly. Once melted, add 1 box Crispix cereal and stir to mix.
Thinly slice potatoes and onion. In 9-inch pie pan, layer 1/2 the potatoes and 1/2 the onion. Sprinkle with 1/4 teaspoon dried herb (basil, oregano or tarragon). Drizzle with 1 tablespoon butter. Repeat the layers. Season with salt and pepper. Cover and bake at 425° for 20 minutes. Uncover, bake 10 to 20 minutes. Can also microwave covered with Saran Wrap. Do not overcook.
Heat first five ingredients until all melts. Chill until half set. Fold in next 3 ingredients and chill further.
Wash and hull berries. Place in blender. Add sugar and lemonade concentrate. Add 3 lemonade cans of water. Cover and blend until smooth. Pour mixture into a punch bowl. Add ginger ale and mix well. Add block of ice. Serve chilled.
Cut a thin slice from stem end of peppers. Remove seeds and ribs. Precook peppers in boiling water for 5 minutes; drain. Combine meat, rice, seasonings and egg. Mix tomato sauce and gravy; add 1 cup to meat-rice mixture. Stuff peppers. Place in shallow baking dish. Pour remaining tomato sauce mixture around peppers. Bake at 350° for 1 hour. Makes 6 servings.
Blend ham, olives and mustard. Add hot sauce to taste. Form in ball on serving dish. Chill. Combine cheese and milk. Frost Ham Ball. Chill. Remove from refrigerator 15 minutes before serving.
Preheat oven to 350°. Beat together sugar, oil , eggs and vanilla. Combine flour and baking soda and add to first mixture alternately with the evaporated milk, mixing well. Add Solo poppy seed filling and mix well. Stir in nuts. Turn batter into greased and floured bread pans. Bake 1 hour. Cool on wire racks.
Preheat oven to 350°. Place hash browns in buttered 13 x 9-inch baking dish. Mix other ingredients, except crackers. Spread mixture on top of hash browns and top with crackers. Bake for 45 minutes.
Bake cake in a 9 x 13-inch pan; cool. Prepare pudding as directed; refrigerate. Drain pineapple. Slice strawberries. In bottom of large punch bowl, break up 1/2 of cake; cover with 1/2 of pudding. Layer 1 can of pineapple tidbits, 2 sliced bananas and 1 quart sliced strawberries, standing 1 roll of strawberries around edges of bowl. Fill center with remaining quart. Cover with 1 small tub of Cool Whip. Repeat 2nd layer in same order, using 1 large Cool Whip to cover top. Garnish with strawberries, cut in half. Great for reunions and parties!
Shook the kugar, the chilk, the mawkolet and sor keerup until the mawkolet chelts. Soil withoub burring to	234° degees of greet. Then dairfully crop a little of the mott hixture into a wawt of cold cupper.	If little bawft sawls form in the cutturn of the bopp, the dudge is fun. Remove the hann from the peat, bad the utter, let canned until stool and fladd the aivoring. Speat with a boon until gick and thooey, nopp in the druts, empty into battered pun and squark in mairs. You may marsh add-mellows if you have a particularly teet swooth. Serves a gruzzen doan-ups or two bean-ages toys.
Combine blackberries and 1 cup sugar in bowl. Let stand for several minutes. Melt margarine in 9 x 13-inch baking dish. Combine flour, 1 cup sugar, milk and baking powder in bowl; mix well. Spoon into prepared dish. Spoon blackberries and juice over batter; do not stir. Bake at 350° for 45 minutes or until golden brown.
Combine the first 4 ingredients in a large, shallow dish; toss gently and set aside.
Follow Solomon's prescription in Proverbs 23:14 and you will have a celebrated Sunday cake; besides being a very good cake to eat, it makes a fine conversation piece. This cake should never be made in a hurry. The best cakes are made by the baker who took time to read not only the exact verse, but also the chapter in which the verse was found. Hope you have good luck with it.
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 to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Remove from heat until ready to pour into pastry. Prepare Celery Seed Pastry.
Mix butter, sugar, vanilla and lemon extract together. Add eggs. Sift flour, salt, cream of tartar and soda together. Combine jam and sour cream. Add jam mixture alternately with flour mixture to creamed mixture. Stir in nuts and pour into 2 loaf pans. Bake at 350° for 50 minutes. Cool 10 minutes before removing from pans.
Preheat oven to 350°. Grease and flour 2 (9 x 5-inch) loaf pans. Beat eggs until fluffy; add sugar, oil and vanilla and blend well. Add zucchini. Sift flour, baking powder, baking soda and salt; add to batter. Turn into pans and bake about 1 or 1 1/4 hours until toothpick inserted comes out clean. Cool on rack; remove pans. Wrap and store overnight to develop flavors. Can be frozen if properly wrapped. (This batter is on the thin side.)
Beat eggs by hand. Add other ingredients; mix well. Pour into pie shells evenly. Bake in preheated oven at 300° for 1 hour. Cool and enjoy.
Preheat oven to 375°. Place 1 sheet of puff pastry on a 10 x 15-inch cookie sheet. Mix remaining ingredients in a bowl. Spread cheese onion mix on top of pastry. Top with remaining pastry sheet. Bake 40 to 45 minutes or until golden. Cut into squares and serve.
Preheat oven to 375°. Brown beef; drain. Stir in next 5 ingredients. Heat until bubbly. Pour in casserole. Cut biscuits in halves; place cut side down around edge of casserole. Sprinkle with cheese. Bake for 25 to 30 minutes until biscuits are golden brown.
Pour boiling water over the first 4 ingredients; let stand 10 minutes and then drain.
In a large bowl, stir together first 5 ingredients until smooth. Add macaroni. Toss to coat well. Add tuna and vegetables. Toss gently. Cover. Refrigerate until serving time (at least 4 hours). Makes 6 cups or 4 servings.
Preheat oven to 300°. Combine margarine, sugar and crumbs. Press firmly on bottom of 9-inch pan. In bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add eggs and lemon; mix well. Bake 50 to 55 minutes. Top with sour cream. Bake 5 minutes longer.
Combine apples, celery and nuts. Blend mayonnaise, sugar, lemon juice and salt. Fold in whipped cream. Fold into apple mixture. Chill. Serves 6.
Blend well whipping cream and eggs in blender; finish filling blender with milk. Add rum, food coloring and sugar and blend well. Chill until ready to serve; put back into blender and fluff. Pour into glasses and garnish with maraschino cherries and nutmeg.
Prepare and bake cake according to directions. Meanwhile, combine milk and sugar in a saucepan; cook until hot and add 1 package of coconut. Punch holes in cake, while it is still hot, and pour mixture over cake. Let cool and then turn upside-down onto a long board; cover with Cool Whip and top with remaining 2 packages coconut. Refrigerate.
Saute bacon and onion. Beat together eggs, cream, salt, nutmeg, pepper and sugar. Grate cheese. Bake at 425° for 15 minutes or at 300° for 30 minutes.
Cream butter, shortening and sugars. Add eggs and mix well. Add vanilla. Sift dry ingredients and add, stirring well. Chill. Make into balls and flatten with glass dipped in sugar. Can add butterscotch chips or chocolate chips. Bake 10 to 12 minutes at 375°.
Sprinkle jello over rhubarb and sprinkle topping over rhubarb and jello.
Saute pecans in margarine until lightly browned. Drain and set aside. Combine remaining ingredients, mixing well. Spoon into greased 1 1/2-quart baking dish. Top with pecans.
Beat all ingredients except egg whites. Fold in beaten egg whites. Butter spring pan and line with graham cracker crumbs mixed with melted butter (approximately 2 dozen crackers). Save some crumbs for decoration. Pour in cream cheese/egg mixture and bake at 350° for 25 to 30 minutes. Set aside to cool (about 1/2 hour).
Wash beans and remove ends. Leave beans whole. Cook and stir beans, bacon, water, salt and pepper for 5 minutes. Reduce heat. Cover. Cook 25 minutes or until beans are tender.
Mix well. Place in casserole, tightly covered. Bake at 250° for 5 hours. Could use crock-pot.
Cook noodles and drain well. Do not rinse. Keep warm. Heat butter and garlic until garlic is lightly browned. Add cream, crabmeat and pepper. Heat to boiling point, stirring constantly. Add Parmesan	cheese. Cook and stir 1 minute. Remove from heat and gently toss with noodles. This doubles easily to serve more. Serves 4. Serve with a green salad.
Combine the cornstarch and sugar. Add the beet juice, vinegar and salt. Bring to a boil, stirring, until thick and smooth. Add beets and cook over low heat for about 20 minutes. Add the melted butter; mix well. Serve hot or cold.
Mix dry ingredients together and set aside. Mix together the butter and sugar. Add eggs. Spoon in squash. Add vanilla. Alternate dry mixture and milk. Bake in a 13 x 9 x 2-inch greased pan for 1 hour at 350°.
Pare, core and slice apples as if for pie. Mix in cinnamon and sugar, let stand. Mix all remaining ingredients in large bowl. Beat until smooth. Grease and flour tube pan. Pour in half of the batter, then 1/2 of apple mixture. Pour on other half of batter and top with rest of apples. Pour juice from apple mixture over top. Bake at 350° for 1 1/2 hours. Cake is done when toothpick comes out clean. Cool 15 minutes.
Beat eggs slightly. Add sugar and flour; stir well. Add milk. Stir thoroughly! Pour into unbaked pie shells. Put nutmeg over top. Bake at 450° for 15 minutes, then at 350° for 30 minutes.