HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ziti and hamburg. Fold in Ricotta cheese, Parmesan cheese and 1/2 spaghetti sauce. Fold in ziti and hamburg. Put in 9 x 13-inch pan. Pour rest of the sauce over top. Sprinkle with 8 ounces Mozzarella cheese. Bake at 325° for 35 to 45 minutes. Cuts like lasagna.
Prepare Dream Whip according to package directions. Mix pretzels, margarine and 1 tablespoon sugar together. Spread in 9 x 13-inch pan and bake 7 to 8 minutes at 350°. Cool.
In a large bowl, combine buttermilk and pudding; fold in whipped topping. Place 1/2 of fruit in mixture. Place remaining fruit on top.
Into a large bowl, sift together the flour, sugar, soda, cinnamon and salt. Stir in the carrots, raisins, pecans, coconut and apples. In smaller bowl, beat the eggs, oil, water and vanilla. Add to flour mixture and stir until just combined; don't beat! Spoon into well oiled or lined muffin tins. Bake at 350° for 35 minutes. Makes 30.
Mix all ingredients; spread over rolls. Drizzle melted butter over top. Bake at 400° for 20 minutes.
Brown all sides of roast. Cover with water and add pinto beans (enough to fill in around roast). Add green chilies. Season to taste with dried mustard, seasoned salt, pepper and chili peppers. Cover and simmer 6 to 8 hours or all day.
Combine sour cream and sugar in bowl; mix well. Stir in coconut. Chill overnight. Prepare and bake cake mix according to package directions, using two 8-inch cake pans. Split each layer into 2 layers. Spread coconut mixture between layers and over top of cake.
Melt oleo in 13 x 9-inch baking dish. Combine flour, sugar and milk in bowl, mixing well and pour over melted oleo. Do not stir. Spoon peaches evenly into dish and pour peach syrup over entire mixture. Additional sugar may be sprinkled on if desired. Bake at 350° for 45 minutes or until dough has risen and browned.
Sift dry ingredients. Cream margarine, sugar and egg. Add dry ingredients alternately with milk. Add lemon flavoring and blueberries. Bake at 350° for 45 minutes.
Mix first 3 ingredients together. Pat into 9-inch pan. Bake 15 minutes in 350° oven. Mix sugar, flour, lemon juice and baking powder together. Pour batter over baked shortbread and bake 25 more minutes. Frost with powdered sugar icing; cut in bars.
In 3-quart saucepan, heat hot margarine. Cook onion with thyme and garlic powder until tender, stirring often. Add broth, corn, green beans and tomatoes. Heat to boiling. Cook over low heat 5 minutes or until vegetables are tender. Add chicken. Heat thoroughly. Stir occasionally. Serves 5.
In a saucepan over medium heat, bring sugar, butter and water to a boil; remove from the heat. Stir in 1 cup of chocolate chips and vanilla; stir until smooth. Cool for 5 minutes. Beat in eggs, one at a time, until well mixed. Combine flour, salt and baking soda; stir into chocolate mixture. Stir in another cup of chips. Pour into a greased 9 inch square baking pan. Bake at 325 degrees for 35 minutes. Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into bars. In a microwave or double boiler, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets, immediately sprinkle with nuts. Allow to harden. Store in an airtight container in a cool place.
Combine coffee, sugar and water. Stir well until dissolved. Cool. Add brandy. Pour into 2 bottles. Cut vanilla bean in half and put one in each bottle. Close tightly and let stand at least one month.
Brown beef and onion. Add all other ingredients except shells and cheese. Cover and simmer 30 minutes. Cook shells as directed on package. Stuff shells with meat mixture. Place in 8 x 11-inch baking dish. Sprinkle with cheese; cover and heat thoroughly. Cover with foil while heating. Add about 1/4 cup of water before covering with foil to make steam while heating to prevent shells from sticking to bottom and sides and to prevent drying out while heating. Makes 5 to 7 servings.
Soak beans overnight; do not drain. Add beans, ham bone, bay leaf, salt and pepper. Cover; simmer 3 to 3 1/2 hours, adding onion, thinly sliced the last half-hour. Remove ham bone and peel meat from bone. Mash beans slightly with back of spoon. Return meat to soup.
Heat oven to 350°. In large mixer bowl combine wafer crumbs, chopped pecans and 3/4 cup butter. Beat at medium speed, scraping bowl often, until crumbly (1 to 2 minutes). Press mixture evenly on bottom of 3 greased and floured 9-inch round cake pans. In same bowl combine cake mix, pumpkin, 1/4 cup butter and eggs. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Spread 1 3/4 cups batter over crumbs in each pan. Bake for 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool 5 minutes and remove from pans. Cool completely.
In a 10-inch baking dish, put 1 cup Corn Chex with 1/2 cup onions and 1 can tamales. Sprinkle with 1/2 cup grated cheese. Repeat this step. Pour 1/2 cup water and juice from the 2 cans of tamales over casserole. Bake for 30 minutes at 350°.
Brown meat and chopped onion. Drain off grease. Add remaining ingredients. Mix together. Bake, uncovered, in large casserole dish for 45 minutes at 350°.
Brown pork chops in skillet; season. Combine soup, onion rings, ketchup and Worcestershire in bowl. Place chops in bottom of casserole. Pour soup mix over pork chops. Cover; cook at 350° for 45 to 60 minutes. May be topped with bread crumbs and dotted with butter.
Dump cherry pie filling and pineapple into 9 x 13 inch baking dish. Sprinkle dry cake mix over the top of the fruit. Cut butter into 12 patties and arrange on top of the dry cake mix. Sprinkle nuts over the top of the cake. Bake at 350 degrees for 45 minutes.
Take 3 eggs, vinegar, sugar, dry mustard and 1/2 teaspoon salt. Cook until thick. (Watch close, it will scorch.) Cool and add the salad dressing or mayo. Pour over other ingredients. Stir and chill.
Put oysterettes, garlic powder, dill and dressing in large paper bag. Shake well. Add oil and continue shaking well. Open bag and let sit on counter to "dry." Store in airtight container.
Mix all ingredients together and pour into unbaked pie shell. Bake at 400° for 1 hour. Sprinkle with cinnamon.
Heat oven to 350°. Coat an 8-inch square baking pan with vegetable cooking spray; set aside. In mixer bowl, beat milk and Prune Puree to blend thoroughly. Add flour, sugar, 2 tablespoons of cocoa, baking powder and salt. Beat just to blend thoroughly. Spread evenly in pan.
Cook chicken with bouillon cubes in 3 quarts boiling water. Remove chicken when done; drain well. Reserve the liquid that the chicken was cooked in to cook the spaghetti. Skin and debone chicken when cool enough to handle. Cut chicken into bite size pieces and place in a very large mixing bowl. Cook broken spaghetti in the liquid that chicken was cooked in. Drain spaghetti and add it to the chicken. Place slices cheese over chicken and spaghetti. Let the heat from the spaghetti soften and melt the cheese. Stir very well.
Mix melted butter and nuts; add coconut, sugar, condensed milk and vanilla. Mix well. Shape into balls the size of quarters. Chill for 15 minutes. Melt paraffin and chocolate pieces (or peanut butter pieces) in top of double boiler. Dip balls into melted mixture using toothpicks or tongs. Place on waxed paper to dry. Keeps well in covered container. Yields 60 pieces.
Preheat oven to 350°. Cook broccoli until barely tender; drain well. Stir soup and sour cream together. Add remaining ingredients to soup and sour cream mixture. Spoon into 1 1/2-quart casserole. Sprinkle with bread crumbs. Bake for 30 to 35 minutes. Serves 4 to 6.
Preheat oven to 350°. Dip chicken breasts in bread crumbs. Fry in vegetable oil until light brown. Place on foil-lined cookie sheet. Top with spaghetti sauce. Bake 30 minutes. Turn off oven and sprinkle with cheese. Let stand in oven 5 to 10 minutes until cheese melts. Serve with angel hair pasta tossed with butter and garlic powder.
Brown ground beef and onions. Add rest of ingredients. Simmer until seasoned. Stir often. Crock-pot works well.
Remove skin from meat to reduce fat and calories. In small bowl, mix well oil, wine, lemon	juice,	salt, pepper, garlic, ginger and	lime juice. Marinate chicken breast/turkey in mixture for one hour or more. Tuck edges under, forming compact shape about 1 1/2 inches thick. Place breasts in large shallow baking dish; pour half of remaining marinade	over chicken. Bake in preheated oven of 425°, basting occasionally with pan drippings, about 20 to 25 minutes	or just until chicken is opaque and juices run clear. Remove to warm plates; spoon drippings over chicken. Garnish with lime and parsley. Serve with baked rice and a green vegetable such as steamed fresh string beans, broccoli or zucchini and baked	herbed tomatoes. Serves 4.
Thaw broccoli slightly. Melt butter and cheese; pour over broccoli. Crush crackers; mix with 1/2 stick butter (melted). Sprinkle on top of broccoli. Bake at 350° for 30 minutes in a glass dish.
In a nonstick skillet over low heat, melt margarine with garlic. Coat biscuits with cheese overlapping slightly. Cover. Cook over low heat for 8 minutes. Invert biscuits. Cover; cook 10 to 12 minutes.
Cook and drain broccoli; mix together with other ingredients. Place in greased casserole. Bake at 350° for 30 to 40 minutes. After 15 minutes, stir.
Place all of the ingredients in a large mixing bowl; mix well. (I use my hands.) Pinch off dough and roll in your hands to make small balls.
Pour boiling water over oats. Cream together white sugar, brown sugar, oleo, cinnamon, eggs and salt. Add to oatmeal mixture. Then add flour with soda. Mix well. Bake in long pan greased and floured for 30 to 40 minutes at 350°. While still warm, add icing.
Preheat oven to 350°. Cook macaroni according to the package. Drain well. In a saucepan, melt butter. Whisk in the flour to make a paste. Stir in milk. Bring to a simmer over medium heat, whisking until thickened (about 1 minute). Add the cheese, salt and pepper and whisk until smooth. Add macaroni to the cheese sauce. Scrape into a 2-quart baking dish. Bake 20 to 25 minutes (uncovered). Add a little shredded Cheddar cheese on top the last 5 minutes of baking.
Spray a 9 x 13-inch glass baking dish. In a large bowl, mix cooked macaroni, ham and cheese until well blended. Spoon into baking dish. Evenly pour the evaporated milk over ingredients in the baking dish. Bake in a preheated oven at 375° for 55 to 65 minutes or until top is crisply brown and bubbling. Let stand 5 minutes. Serves 8.
Cream sugar and oil. Add eggs one at a time, beating each time. Mix dry ingredients and add to mixture; add plums and then pecans. Bake in tube pan 75 minutes at 300°.
Put chickpeas into food processor along with the olive oil, yogurt, garlic and lemon juice. Blend until smooth. If you want it a little thinner, blend in chicken stock at this time. Add pepper to taste. Serve with pita bread, cut into triangles and toasted. Akmak crackers are special with this also.
Heat butter and oil in medium skillet or wok over medium heat. Add onions and bell pepper. Stir-fry 2 minutes or until vegetables are crisp-tender. Add shrimp and garlic; stir-fry 3 to 5 minutes or until shrimp turn opaque. Stir in lime juice. Season with salt and pepper to taste.
Mix cheese with margarine. Sift flour, salt, red pepper and paprika. Add to cheese mixture; blend well. Add Rice Krispies; mix well. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with bottom of glass. Bake at 400° for 10 minutes. Cool on wire rack.
Saute onions and peppers in butter. Add cheese and sour cream. Stir over low heat to melt. Add tomatoes, spaghetti and chicken. Mix well. Add peas.
Melt butter in a casserole dish. Mix together other ingredients and pour into casserole dish.
Thaw broccoli at room temperature or in a pan over low heat or a microwave, but do not cook. Drain well. Beat eggs. Mix all ingredients together. Put in a greased casserole. Bake, uncovered, 30 minutes at 350°.
Boil potatoes, then cool. Refrigerate overnight. Grate potatoes and onions; mix all ingredients well. Bake at 400° for 25 to 30 minutes.
Mix water and cornstarch into a spray bottle; use as you would any window cleaner. Discard after several weeks and mix new batch.
Chop onion. Seed and dice pepper. Fry and crumble bacon. Dice tomato and cook in small pan until soft and most of the juice has thickened. Cut squash into small pieces. Saute squash, pepper and onion in small amount of bacon grease, in small batches. After all is sauteed, mix in a large bowl or pan, other ingredients, except cheese and bacon.
Grease long cake pan. Pour in can of pineapple. Spread evenly, cherry pie filling over this. Sprinkle cake mix. Add nuts. Cut up butter on top of this. Bake 1 hour at 350°. Serve with whipped cream on top.
Mix the first 10 ingredients well and make into small balls. Arrange in baking dish.
Mix first 5 ingredients. Fold in noodles and almonds just before baking. Bake in a 350° oven for 30 minutes.
Combine all ingredients in large bowl. Stir until jello, sugar and Kool-Aid are dissolved. Pour into popsicle molds or ice cube trays and freeze until solid.
Take 1 piece of bread and trim to a triangle shape. Spread with peanut butter. Use a red hot or red M&M for a nose. Raisins or chocolate chips can be used for eyes and pretzels for the antlers. Cupcakes can be frosted with chocolate frosting and decorated the same as the Rudolph sandwiches.
Bake at 350° for 20 minutes or until meringue is light brown.
Sift all dry ingredients together. "Dump" in everything else and mix. Bake at 375° for 20 to 25 minutes. Makes 18.
Pour water over oats. Let stand for 20 minutes. Beat margarine until creamy. Gradually add sugar and beat until fluffy. Blend in vanilla and eggs. Add oats and mix well. Sift flour, salt, cinnamon and nutmeg together. Add to oat mixture and mix well. Pour into greased and floured 9-inch pan. Bake at 350° for 50 minutes. Do not remove from pan. Add frosting.
Mix together. Pour over pickles in jar. Seal tight. Put in canner 3/4 full of water. Bring to boil. Boil about 4 to 5 minutes. Turn off heat. Take out. Reseal.
Put broth in saucepan and heat. When broth is hot, slowly drizzle beaten eggs into broth while whisking rapidly. Remove from heat and serve with crisp Chinese noodles.
Mix olives, English peas, string beans and pimentos; drain well. Add celery, onion and almonds. Mix together sugar, vinegar, oil, salt and pepper; heat slightly to melt sugar. Pour over mixed vegetables and refrigerate overnight. Mix often. Drain before serving.
Cut marshmallows in quarters if large and place with milk in saucepan. Cook over low heat, folding over and over until marshmallow are melted down to about half their original size. Remove from heat. Add vanilla and continue folding until mixture is smooth, yet light and spongy. Beat egg whites until stiff. Add salt and sugar slowly, beating constantly. Carefully fold in slightly warm marshmallow mixture. Pile on pie, pudding or cake. Place under broiler 3 inches from heat for 30 seconds or until meringue is a delicate brown.
Melt butter in 9 x 13-inch baking dish; stir in rice, onion, soup, water and salt. Place chicken over the top of mixture. Sprinkle with black pepper. Bake in 350° oven for 1 to 1 1/2 hours.
Pour oil in bottom of skillet and arrange meat on it. Add onion and green pepper. Sprinkle on the rice. Add catsup, Worcestershire sauce, salt and pepper. Pour boiling water or broth over all. Cover and simmer for 45 minutes. Allow to stand 15 minutes before serving. Serves 4.
Cook rice in salted water. Set aside to cool. Mix in casserole dish sugar, flour and cooking oil. Beat eggs and mix with other ingredients. Add cooked rice and milk. Mix well. Add flavoring. Set casserole in pan of water and bake in 400° oven until brown and then at 300° for about 30 to 45 minutes.
Cook carrots and drain. Pour 1/2 of the carrots into a 9 x 9-inch baking dish. Dice 1/2 of the Velveeta over the top. Repeat with carrots and cheese. Melt butter and saute onions until tender. Pour over carrots. Spread bread crumbs over the top. Bake 1/2 hour at 350°.
Combine first 4 ingredients in large heavy pot. Cook and stir until liquid turns light beige and peanuts start to pop. Remove from heat. Add soda; stir well. Pour over buttered plate or as thin as possible.
Saute onion and bacon until onion is clear. Stir in remaining ingredients. Heat over low heat until bubbly. Stir frequently. Serve in chafing dish.
Mix butter and sugar in a large bowl. Add egg and beat well. Add the rest of the ingredients and mix well. Drop dough by teaspoons onto a greased baking pan. Bake at 350° for about 15 minutes or until lightly browned. Makes about 3 dozen cookies.
Begin by heating vegetable oil in heavy skillet while shaking meat in flour to coat. Then saute venison cubes until browned. Add soup mix and water. Cover and simmer 1 hour or more until venison is tender. Finally, add cream of mushroom soup and ketchup. Heat thoroughly and serve over noodles or rice. (Serves 4 to 6.)
Cream together Crisco, sugar and eggs. Add vanilla and dry ingredients. Best to chill first. On floured board, roll out 1/4-inch thick. Place on ungreased cookie sheet and put filling in center of each cookie. Make another cookie and place on top, pressing sides together. Prick tops 2 or 3 times. Bake at 365° for 15 to 20 minutes. Cool on wire rack.
Combine first 4 ingredients; pat on bottom and sides of 9-inch pie plate. Cover with sliced cheese. Spread cheese with catsup. Add mushrooms, oregano and grated cheese. Bake at 375° for 20 to 25 minutes. Nice change from regular meat loaf.
Line baking sheet with waxed paper. Melt chocolate in top of double boiler, stirring until smooth. Add nuts and pretzels, stirring until coated. Remove pan from heat and spoon by rounded teaspoonful onto baking sheet. Cool to room temperature and refrigerate. Makes 35 to 40.
Mix all ingredients together. Spoon evenly into a six-cup muffin tin that has been sprayed with a cooking spray. Bake at 350° for 25 to 30 minutes. Makes 6 muffins.
In saucepan, cook zucchini and onions in boiling water for 5 minutes. Drain well. Combine soup and sour cream. Stir in carrots and onion and zucchini mixture. In bowl, combine stuffing mix and butter. Spread 1/2 of mixture in bottom of 12 x 7 x 2-inch baking dish. Spoon vegetable mixture over stuffing mix. Sprinkle rest of stuffing over top. Bake at 350° for 25 to 30 minutes. May add sausage to stuffing, if desired. Also may top with shredded cheese before serving.
Wash cucumbers well. Snip ends off. Place in sterilized jars. Cover with boiling water. Heat water, vinegar and salt to boiling. Pour water off. Add garlic. Pour boiling brine over cucumbers. Seal. Heat in boiling water 5 minutes. Leave at least 6 weeks before opening.
Pound chicken breasts until 1/4 inch thick and divide in half. Sprinkle with salt and pepper. In shallow bowl, mix together flour and cornmeal. In each chili, wrap one piece of cheese and place on chicken breast half; roll, tucking in sides. Fasten with wooden toothpicks. Place each chicken roll in flour and cornmeal mixture, dredging to coat.
Melt stick of butter in baking pan. Mix, using wire whip, the sugar, flour and milk until blended smooth without lumps. Pour flour mixture on top of melted butter in pan. Pour peaches on top of flour mixture in pan. Do not stir. Put pan in oven; bake at 350° for 1 hour.
Thoroughly mix together the beef, oats, egg yolk, carrots, onion, green pepper, celery and 1 tablespoon of the chili sauce. Shape mixture into a miniature loaf. Place loaf in lightly greased pan. Spread remaining 1 tablespoon chili sauce on top of loaf. Bake, uncovered, in oven preheated to 375° for 45 to 55 minutes, or until done.
Mix well the cheese, onion, mushrooms and Tabasco sauce. Spread on rolls. Shape. Cut in half. Dip in melted butter, then in finely chopped pecans. Bake 12 to 15 minutes at 375°.
Saute sausage; drain. Beat eggs with milk, salt and mustard. Layer sausage, bread cubes and cheese in a 9 x 13-inch baking dish. Pour egg mixture over top. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 6 to 8 people.
Have children crunch Oreos with rolling pin, palm of hands, back of spoon, etc. Put pieces to the side. Mix chocolate pudding with milk according to directions in shaker container with secure lid. Give each child a chance to shake pudding (you could shake and count). Have children scoop pudding in see-through containers. Add crunched Oreos. Add gummy worms on top.
Cut shortening into flour and salt. Combine egg, water and vinegar. Add the water to the egg before vinegar; pour liquid into flour mixture all at once. Blend with fork just until flour is all moistened. This is an easy crust to handle and can be re-rolled without toughening. Makes 2 or more double crust pies, depending on the size of pans.
Cream butter and sugar until fluffy. Blend eggs and vanilla. Add other ingredients with sour cream. Chill several hours or overnight. On floured board roll out dough to 1/4 inch. Cut with 3-inch cookie cutter. Place on greased cookie sheet; sprinkle with sugar or powdered sugar. Bake at 450° for 10 to 12 minutes. Yields 12 dozen.
Cook and drain pasta. In saucepan, heat picante sauce, Parmesan cheese, margarine, sour cream and salt. Add to pasta. Mix and serve.
In saucepan, simmer juice and pickling spice for 5 minutes, then strain. Combine gelatin and sugar. Soften gelatin in cold vegetable juice. Stir into hot juice to dissolve. Add remaining vegetable juice and lemon juice. Chill until partly set, then fold in cheese and celery. Pour into 6-cup mold. Chill until firm. Makes 8 to 10 servings.
Saute onions, green pepper and celery in oleo. Cook until tender. Add soup, Cheez Whiz and broccoli; stir. Add rice and mix well. Place mixture in 2-quart casserole dish; top with crushed chips. Bake at 350° for 45 minutes to 1 hour.
Heat wok or large skillet until hot; add the oil, garlic, gingerroot and pepper flakes. Saute about 5 seconds. Add onion; stir-fry until onion is transparent. Crumble in ground beef; stir-fry until the meat is light brown. In a small bowl, combine 1/4 cup chicken broth, hoisin sauce, soy sauce and sherry/broth. Stir into meat mixture. Cover and reduce heat and simmer 10 minutes, stirring once or twice.
Soak beans in water for 6 to 8 hours. Cook beans 3 plus hours. Add sausage and bring to a boil. Add rice and spices. Cook 15 to 20 minutes. Serves 10 to 12.
Cook rice according to directions. Melt butter in saucepan and add bell pepper, green onions and mushrooms. Saute until tender. Mix all ingredients in a large bowl. Pour into buttered casserole dish. Bake at 425° for 30 minutes.
Cover vegetables with water and boil gently for 1 1/2 hours or until tender. Add salt and seasonings. Add tomato juice. Simmer at least 30 minutes (longer if chopped tomatoes are used). Serve hot with crackers or cornbread.
Mix together Eagle Brand milk, half and half, flavoring and peppermint sticks (crushed). Fill the ice cream container the rest of the way with milk. For electric or manual ice cream freezer.
Put all the ingredients in a blender, except the bread crumbs and liquify. Strain mixture and reserve the liquid. Add enough bread crumbs to slightly thicken the liquid. Chill and serve garnished with cucumber cubes and ice. Can also be served unstrained and without the bread cubes.
Preheat oven to 350°. Heat chocolate and margarine in microwavable bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Beat in eggs and vanilla. Stir in flour until well mixed. Spread in greased 13 x 9-inch pan. Bake for 35 minutes. Immediately sprinkle marshmallows, then chocolate chips and nuts over brownies. Continue baking 3 to 5 minutes until topping begins to melt together. Cool in pan. Cut into squares. Makes 24 brownies.
Brown chicken and place in 13 x 9-inch pan. Mix soups and water together and add to chicken. Top with cooked stuffing. Cover with foil and bake at 350° for 25 minutes. Uncover and cook 20 minutes longer. Top with rice.