HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef; drain off excess fat. Add sauce and water. Simmer for 10 minutes. Combine remaining ingredients except for the lasagne. Pour 1 cup of sauce on the bottom of a 13 x 9 x 2-inch baking pan. Layer 3 pieces of uncooked lasagne over sauce. Cover with about 1 1/2 cups of sauce. Spread half of cheese filling over sauce. Repeat layers of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce. Cover with aluminum foil and bake at 350° for 60 minutes. Remove foil and bake for 10 more minutes. Cool for 10 minutes and serve.
Mix the first 9 ingredients as any cake, then add gradually the raisins, citron, nuts and currants.
Place crust on sprayed cookie sheet. Combine cornstarch, milk and garlic in a small pan. Whisk, bringing to a boil. Cook 1 minute; add salt and pepper. Spread on crust. Heat a nonstick skillet coated with Pam over medium heat. Saute shrimp three minutes. Add mushrooms. Saute 2 minutes. Stir in spinach and cook until spinach wilts. Drain. Spoon mixture over sauce. Sprinkle with oregano and basil. Top with cheeses. Bake at 425° for 8 minutes or until cheese melts.
Preheat oven to 350°. Combine first 7 ingredients gently. Put into 9-inch pie plate, forming shell around edge. Then combine next 4 ingredients with 1/2 cup cheese. Fill meat shell and cover with foil. Bake 25 minutes; uncover and sprinkle with remaining cheese. Bake uncovered another 10 to 15 minutes. Makes 5 to 6 servings.
Sauce: Mix first 5 ingredients in a 2-quart saucepan; heat for 15 minutes. Put aside.
Cut tomatoes from blossom and take out pulp. Place in a baking pan. Remove crust from bread and cube. Combine with tomato pulp, melted brown sugar, butter, salt and pepper. Fill shells with mixture. Bake for 30 minutes at 350°. Garnish with parsley.
Melt peanut butter and butter in microwave on High until smooth; add sugar and graham cracker crumbs and mix. Mixture will be crumbly. Press into a 9 x 13-inch ungreased pan.
In medium saucepan, stir corn syrup and cream. Bring to a boil over medium heat. Remove from heat. Add chocolate; stir until completely melted. Serve warm as a fondue dip for fruits.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes longer. Makes 6 servings.
Melt butter in baking dish. Mix flour, brown sugar and pecans. Pour into butter and bake 15 minutes in 350° oven. Cool well. Mix sugar, cream cheese, Cool Whip and vanilla. Pour over crust and add blueberry pie filling.
Bring jello, cornstarch, white sugar and water to boil. Cool slightly and pour over fruit. Top with whipped cream when cooled.
Mix together hamburger, egg, Rice Krispies, onion flakes, salt and pepper. Roll mixture into walnut-size balls and bake at 350° for 30 minutes.
Combine and mix butter, sugar and peanut butter until creamy. Roll in small balls. Chill for 1 hour. Melt chocolate chips and paraffin on heat in double boiler. Dip chilled peanut butter balls in chocolate mixture. Place on buttered wax paper until hardened. Store in fridge.
Put marshmallows, milk and Hershey bars in double boiler. Heat and blend together. Cool. Fold in heavy whipped cream. Pour into shell and refrigerate.
Prepare pasta and cheese according to package directions, stirring in remaining ingredients during last minute of cooking. Remove from heat. Cover; let stand 2 minutes.
Brown onion and beef. Pour off fat. Add soup, soy sauce and water. Cook slowly about 10 minutes. Add green pepper, celery, pimentos and chestnuts. Cook until vegetables are still crunchy. Add sour cream, mushrooms and noodles and put in a buttered 3-quart casserole. Sprinkle with almonds. Bake at 350° for 30 minutes or until bubbly. May be frozen.
Mix rhubarb, strawberries and cup of sugar in an 8 x 10-inch pan. Sift together flour, baking powder and salt. Cut in the butter or oil. Add the milk and knead for several minutes. Roll out and dot with butter. Roll up the sheet of dough and slice. Place slices on fruit mixture. Bake at 350° for 35 minutes.
Mix all ingredients and pour into well-greased muffin tins. Bake 12 to 15 minutes at 375°.
Dissolve gelatin in boiling water. Add cold water and cool to room temperature. Slice 1/2 banana into individual molds. Pour gelatin over fruit and stir. Chill until set. Yield: 2 servings. Carbohydrate 8 g, protein 2 g, fat 0 g, calories 40. One serving = 1 fruit exchange.
Layer sliced apples in ungreased baking dish. Combine remaining ingredients and pour over apples. Bake uncovered for 1 hour at 375°. Mash warm apples. Makes 5 to 6 cups.
Mix all ingredients, except ice. Fill blender half full of mixture; add crushed ice to fill to top. Cover and blend on high speed until uniform consistency. Repeat with remaining mixture. Serve immediately. Garnish with fruit, if desired. Makes 4 servings.
Cover fillets with 1/2-inch milk in baking dish. Bake at 325° for 12 minutes. Drain off milk. Spread fillets with butter and lemon juice. Sprinkle generously with seasoned salt. Broil for 5 minutes.
In double boiler, melt chocolate chips and butterscotch chips. Remove from heat and stir in noodles and nuts. Drop by spoon onto wax paper on cookie sheet. Refrigerate until set. Makes 4 dozen.
Preheat oven to 350°. Set aside 8 ounces tomato sauce. Mix remaining sauce, ground beef, rice, chilies, salt, garlic salt and oregano. Makes 6 patties (1/2-inch thick). Place in baking pan (13 x 9 x 2-inch). Do not grease pan. Cook uncovered for 15 minutes. Remove from oven and drain. Dissolve bouillon in boiling water and stir in remaining tomato sauce. Pour mixture over patties. Cover and bake for 35 minutes. Cover patties with surrounding sauce. Sprinkle with cheese. Cook until cheese has melted.
Peel vegetables; cut into large (1-inch) chunks. Combine vegetables in a 2-quart baking dish. Drizzle melted butter over vegetables; toss to coat. Sprinkle the Harvest Herb Blend and salt evenly over vegetables; toss to evenly distribute spice mixture. Cover and bake at 350° for 60 to 70 minutes or until tender. Makes 4 servings.
Boil the first 6 ingredients together for 3 minutes; cool. When cool, add dry ingredients. Beat about 200 strokes, until mixture is bubbly. Bake in greased and floured loaf pan in hot oven (375° to 400°) for 1 hour, then reduce heat until cake is done, about 15 minutes. This may vary.
Cook rotini according to package directions. Heat olive oil in large skillet over medium heat. Saute ham, peppers and mushrooms for 2 minutes. Add garlic, salt and pepper and cook for about 4 minutes. Add chicken broth and simmer mixture for 2 minutes. Add hot rotini and mix well. Add spinach and cook until the spinach is wilted. Add Parmesan cheese. Blend well and serve. Serves 6 to 8.
Mix condensed milk with softened Cool Whip. Add Key lime juice slowly while mixing.	When thoroughly mixed pour in graham cracker crust. Refrigerate for 2 hours and serve.
Rub the butter into the flour; add the baking powder, salt and sugar and mix well. Beat the egg and add to the milk. Mix the liquid into the dry ingredients to make a manageable dough, neither too firm nor too slack. Turn onto a floured board; roll to 1-inch thick and cut into rounds with a pastry cutter. Arrange on a lightly floured baking sheet and bake at 420° until risen and brown, approximately 15 minutes. Yields 18 scones.
Bring a large pot of water to boil. Scrub potatoes, then cut into 1-inch cubes and boil 15 to 20 minutes. Peel and seed cucumber and cut into 1-inch cubes. Blanch cucumber 1 minute in saucepan; remove. Blanch garlic 4 minutes; drain and remove from pan. Drain potatoes and cucumber; combine in large bowl.
Heat oil in heavy skillet or pot. Add chopped vegetables and simmer for 15 minutes.	Stir often to keep from browning. Add seasonings, tomatoes and tomato paste. Simmer over low heat, uncovered, for 1 hour or until well thickened. Add Ragu sauce and bring to low boil and turn off.
Chop cabbage by hand. Chop onion. Combine in bowl. Mix next 4 ingredients and pour over cabbage and onion, along with seasoning packet from the noodles. Twenty minutes before serving, add almonds, sunflower kernels and raw crumbled noodles. Good for a week in fridge.
Mix flour, salt and margarine well. Beat egg; pour into 1-cup measure and finish filling cup with milk. Add egg mixture to flour and margarine. Work well.
Mix well. Cover and store in refrigerator overnight. Make fruit pie. Fry in deep fat.
Brown hamburger meat and onion in skillet. Drain. Mix salt, pepper and soup with hamburger mixture. Pour into dish. Slice cheese and layer over meat mixture. Layer Tots over cheese. Cook at 325° for 1 hour.
Mix cucumbers, onions, peppers and salt. Cover and refrigerate for 2 hours. Drain well, then add sugar, vinegar and celery seed. Pickles will keep indefinitely if kept in refrigerator.
Remove chicken from bone. Melt margarine and mix with stuffing in separate bowl. Combine soups and broth. (Add broth, slowly stirring in.)
Place chicken breasts in a well-greased pan. Place a slice of Swiss cheese on each piece. Mix chicken soup with water and pour over chicken. Sprinkle stuffing over top; then drizzle melted butter over top. Bake, uncovered, for 55 minutes in a 350° oven.
Crumble pork sausage into large frypan. Cook over medium heat. May add chopped onions if you like. Drain off all but 2 tablespoons grease. Stir in flour, stirring constantly until bubbles and turns light brown. Stir in milk plus water. Add salt and black pepper. Cook until thickened. Good to stir in dash of Texas Pete or Worcestershire sauce. Serve over hot biscuits, broken in half.
Mix flour and salt in a bowl. Cut Crisco into flour with a pastry blender, 2 knives or a fork until the pieces are the size of peas.
Preheat oven to 350°. In a 9 x 9 pan, spread cream cheese on the bottom. Spread chili on top of the cream cheese. Sprinkle cheese on top. Bake until cheese melts. Serve with Fritos Scoops.
Wrap each chicken breast with a slice of bacon. Arrange dried beef in ungreased 9 x 13-inch baking pan. Place chicken on dried beef. Combine soup and sour cream. Pour over chicken. Bake, uncovered, at 275° for 3 hours.
Melt margarine in 4-quart baking dish at 350° in moderate oven. After margarine is melted, mix in separate bowl, sugar, flour and milk. Pour mixture into baking dish, then place fruit and syrup into baking dish. Bake at 350° for 45 minutes. Serve warm with whipped cream. Other fruit can be used, as well as canned pie filling.
Preheat oven to 375. Cook macaroni according to directions on box. Drain and set aside. Grate cheeses together. Scald milk, butter, salt and pepper. Bring to boil and immediately remove from heat. Mix macaroni, cheeses and milk mixture together. Save 1/2 cup of cheese mixture to put on top. Bake at 350 for 20 min. or until lightly browned.
In a large bowl, mix together all ingredients except flour. Let stand until yeast begins to work. Stir in thoroughly, a little at a time, the flour. Cover and allow dough to rise until double. After second rising, turn dough onto floured board or counter top and knead until all air bubbles are gone. Form dough into bread or rolls. Cover with a cloth and let rise until almost double. Bake rolls at 425°, loaves of bread at 400°. Brush tops of rolls with melted margarine as they come from the oven. Cover either bread or rolls with a cloth until cool. Makes 3 to 4 dozen rolls or 2 loaves of bread.
In large, shallow, non-metallic dish, with whisk, combine broth, oil, lemon juice, mustard and pepper. Add fish, turning to coat. Cover; refrigerate for 1 hour, turning fish occasionally. Remove fish from marinade.
Remove spines from crab meat; melt butter and blend in flour. Add salt, pepper and milk; cook until thickened and add avocado and crab meat. Mix well. Shape into cutlets; roll in crumbs, then egg and again in crumbs. Fry in deep hot fat, 360°, until browned, 2 to 4 minutes or add a little milk; place in casserole and cover with buttered crumbs. Brown in 350° oven.
Drain pineapple and apricots together; save liquid. Drain mixed fruit separately; discard liquid. Mix the pudding with drained juice; add liquid gradually. Stir until smooth. Fold pudding into drained fruit and banana slices. Refrigerate.
Prepare macaroni and cheese according to package directions. Set aside. Combine remaining ingredients. Mix well.
Place sugar, cornstarch, cloves, oil, salt and vanilla in large, shallow skittle; mix well. Add beets and 1 1/2 cups beet liquid; cook over medium heat for 3 minutes, stirring constantly, until thickened. Serve hot or cold. Keep well in glass jar in refrigerator. Delicious served on a mound of cottage cheese. Serves 10 to 12.
Always boil your pork before cooking in a recipe. Boil pork for 1/2 hour; remove to crock-pot (low). Add chicken broth mixed with 2 tablespoons flour. Add rosemary, lemon pepper and salt to broth. Pour over pork. Cover and cook 6 to 8 hours spooning gravy over meat for flavor every so often. Serve with potatoes (sweet or white) or noodles.
Brown beef and onion. Add taco mix. Beat with mixer the eggs, milk and Bisquick for one minute. Spread beef and onion in pie plate. Cover with chilies. Pour liquid over and bake at 400° for 25 minutes. Remove and cover with 1 cup grated cheese and thinly sliced tomato (optional). Bake an additional 5 to 10 minutes.
Slice eggplant in 1/4-inch pieces. Lay flat to cover the bottom of a roasting pan. Drizzle with olive oil and garlic salt. Roast in a 475° oven until eggplant begins to appear translucent (about 5 to 10 minutes).
Mix garlic, onions and oil. Marinate pork in mixture for 1 1/2 hours at room temperature, covered. Grill on top shelf at high temperature for 25 to 30 minutes. While meat is grilling, baste 3 or 4 times with a mixture of the last 4 ingredients. Remove meat from grill and immediately cover with foil. Rest 15 minutes. Garnish with more parsley, chives, green onions and salt and pepper. Slice and serve.
Cook squash and onion in small amount of salted water. Drain and mash. Add egg, butter, cheese and 1/2 cup cracker crumbs. Mix well. Shape into balls and roll in remaining crumbs. Fry in deep fat until golden brown.
Cream butter, slowly beat in sugar and salt. Add eggs, one at a time, beat briskly. Blend entire mixture. Pour into pie crust. Bake 10 minutes at 450°, then reduce heat to 350° for 30 minutes.
Melt margarine in baking dish. Stir in flour, sugar and milk in another bowl, then pour in margarine. Pour in baking dish. Add fruit in the center of baking dish. Don't stir in fruit, just pour in middle of batter mixture. Bake at 350° for 1 hour.
In medium saucepan, combine all ingredients. Heat thoroughly. Makes 3 to 4 servings.
Beat together egg, sugar, vanilla, salt and baking powder until smooth and fluffy. Stir in the remaining ingredients. Spread into a greased 8-inch pie pan and bake 25 to 30 minutes at 350°.
Combine undrained mushrooms, oil, vinegar and seasonings. Pour over Brussels sprouts, carrots and onion. Cover and marinate several hours. Just before serving, drain; toss vegetables with salad greens. Serve topped with hard-cooked eggs and salami. Makes 6 servings.
Mix all ingredients. Add several strips of bacon on top. Bake at 300° for 2 1/2 hours.
Beat eggs. Add sugar and oil. Mix well. Sift all dry ingredients together. Add half dry mixture to eggs, sugar and oil; beat well. Mix in buttermilk. Add remaining ingredients. Add jam; mix well. Fold in pecans. Pour into two 8-inch greased and floured pans. Bake at 350° until cake springs back when touched.
Combine egg whites and water. Add nuts and coat thoroughly. In a separate bowl, combine sugar, pumpkin pie spice, salt and pepper. Add to nuts. Toss until well coated. Spread mixture on a lightly oiled baking dish. Bake at 325° for 20 minutes. Remove and break into clusters. Serves 12.
Preheat oven to 250°. In a greased, large shallow pan, combine crackers and nuts. In a saucepan, boil for 5 minutes over medium heat, the following: margarine, corn syrup and brown sugar. Remove from heat and add the vanilla and soda. Blend well. Pour the entire mixture over crackers and nuts. Coat well. Bake 45 minutes, stirring every 15 minutes. Pour onto wax paper and break apart. After cool, store in airtight container.
Make pudding according to package directions. Let cool for a few minutes but do not let it get thick and set. Mix cake mix into pudding mix (do not follow directions on cake mix box). Mix well with a spoon, not with an electric mixer. Pour into greased 9 x 13-inch cake pan. Sprinkle chocolate chips all over cake, then sprinkle pecans over the chips. Put into oven and bake according to directions on cake mix box.
Mix and bring to a boil the oleo, cocoa and milk. Remove from heat. Add powdered sugar, pecans and vanilla. Spread on cake.
With a fork, combine the oil and wine. Add the cloves and shallots (both finely chopped), the peppercorns (crushed), bay leaf, chopped oregano, sweet basil and salt to taste. Mix thoroughly to blend the ingredients.
Saute cutlets in oil. Add remaining ingredients; simmer, covered, for 1 hour. Serves 4 to 6.
Blend peanut butter and powdered sugar together; spread 2/3 of this in baked pie shell.
Melt butter in bottom of baking dish. Stir in 1/2 of dressing mix with broth & onion. Spread over bottom of dish. Pour mushroom soup over this. Layer chicken with dressing mix on top. Last layer cream of chicken soup. Bake at 350° until brown.
Combine spaghetti, eggs, Parmesan cheese and milk. Put half this mixture in a large greased baking dish. Layer half the Mozzarella cheese. Repeat with another layer of spaghetti and Mozzarella cheese. Bake at 350° for 5 to 20 minutes. Cool 5 to 10 minutes. Cut in squares and serve with spaghetti sauce.
Put beef in crock-pot and add all ingredients. Cover and cook for several hours, until tender. Can be cooked in oven at 300° for 6 hours. Shred and serve on buns. Freezes well.
Bake the cake mix as directed on box. When done, take out and poke holes in cake. Mix Eagle Brand milk and topping together. Pour on top of cake and let cool. Put whipped topping on top. Add nuts or sliver a candy bar and sprinkle on top.
Peel and slice apples (Jonathan or Granny Smith). Sprinkle lemon juice over apples. Mix sugar, flour, salt and cinnamon and stir into apples. Spoon apple mixture into 9-inch pie crust. Top with second crust. Seal edges and cut vents in top crust. Brush top crust with water and sprinkle with sugar. Bake at 425° for 40 to 45 minutes.
Cream sugar and butter together. Add egg yolks, 2 at a time. Blend soda with sour cream. Add sour cream and flour alternately to butter and sugar. Beat mixture for 3 minutes. Whip egg whites until stiff. Fold into batter and beat for 3 minutes. Pour into a greased and floured tube or Bundt pan. Bake for 60 to 70 minutes at 325°. Remove from pan immediately and carefully. When cool, sprinkle with powdered sugar.
In a large mixing bowl, slowly mix eggs (don't let them foam). Sift together flour, sugar and salt. Add to eggs slowly. Add milk, vanilla and butter. Pour into two 9-inch pie shells. Bake at 350° for 35 minutes. Sprinkle with nutmeg.
Grease and flour tube pan. Sift flour, baking powder, soda and salt. Cream margarine, sugar, eggs (one at a time) and vanilla. Add sour cream, alternating with dry ingredients. Fill pan with half of dough. Sprinkle half of cinnamon/sugar mixture over dough. Pour remaining dough in pan. Top with remaining cinnamon and sugar mixture. Bake at 350° for 50 minutes.
Cook and drain vegetables. Add celery. Mix mayonnaise and milk. Pour over vegetables. Layer vegetables, chestnuts and cheese slices. Mix butter with crackers. Top casserole with this mixture. Bake at 350° until hot and bubbly.
Place cucumbers, onion, bell pepper and salt in a large bowl. Refrigerate for 2 hours (do not drain). Whisk together vinegar, sugar and celery seed. Pour over cucumber mixture and store in refrigerator. Makes about 10 cups.
Combine all ingredients; stir well. It will be thick. Drop by rounded teaspoonfuls 2 inches apart on a lightly greased baking sheet. Bake at 350° for 8 to 10 minutes or until lightly browned. (Do not overcook.) Makes 6 dozen.
In a bowl, cream the sugar and butter. Add egg and vanilla. Mix thoroughly. In a different bowl, mix dry ingredients together, then add to creamed mixture. Divide dough in half. Refrigerate a couple of hours. Roll out to desired thickness. Bake at 350° for 7 to 8 minutes or until light golden brown.
Bring to a boil and let cool. Beat in 1 egg. Whip 1 cup evaporated milk. Pour into first mixture and mix well. Pour into pie pan lined in bottom and on sides with vanilla wafers. Chill.
Combine 3 cups flour, oats, brown sugar, yeast and salt. In saucepan, combine milk, water, shortening and molasses. Cook over low heat until warm, stirring to melt shortening. Add molasses mixture with eggs to flour mixture. Beat at low speed for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of remaining flour to make a soft dough. Turn out on lightly floured surface and knead until smooth, 4 to 5 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise until double in size, about 1 1/2 hours. Punch down; turn out on lightly floured surface. Divide dough in half. Shape each into loaf. Brush with a little water. Roll in oats. Place in 2 greased loaf pans. Cover and let rise until double, about 1 hour. Bake at 350° for 40 to 45 minutes. Makes 2 loaves.
Mix all ingredients in microwave bowl. Microwave for 10 minutes. Stir one time. Pour in baked pie shell. Beat 3 egg whites until stiff. Add 2 tablespoons sugar and 1 teaspoon vanilla. Place on pie and place in 400° oven until brown.
Let ice cream and sherbet soften a little before stirring liquids in. Mix well before serving.
Cream sugar and butter. Add eggs and spices. Sift flour slowly. Add flour, soda and buttermilk and jam. Bake for 30 minutes at 350°.
Cut cabbage and tomatoes. Put into kettle. Cover with water, salt, pepper and oleo. Boil 20 minutes. Fry hamburg and onion. Cool, then add to hamburg, egg and rice. Mix and put into peppers. Simmer 1 hour.
Fill ungreased 9-inch plate two-thirds full with prepared apples. Combine 1 tablespoon sugar with cinnamon and sprinkle over apples. Mix together 1 cup sugar, flour, butter, egg and salt. Pour over mixture the apples and bake at 350° for 45 minutes or until golden brown. Serves 4 to 6.
In 2-quart casserole dish, layer potatoes, 1/2 of onions and 1 cup of cranberries. Sprinkle with brown sugar and drizzle with 1/2 of honey. Top with remaining cranberries and honey. Cover and bake at 400° for 35 minutes. Gently stir casserole. Top with remaining onions. Bake, uncovered, 1 to 3 minutes longer or until golden brown. Serves 6 to 8 people.
Spray bottom of 13 x 9 inch baking pan. Wash chicken and place in pan. Brush chicken with olive oil, then sprinkle with all seasonings (to your taste). Add 1/2 cup water or wine in pan to prevent chicken from sticking. Bake in a 375° oven for 30 minutes. If not done bake another 15 minutes or until brown.
Break eggs into bowl. Beat until foamy. Add formula, salt and paprika until blended. Melt butter in skillet over low heat. Pour in egg mixture. Stir until eggs are thick but soft. Serve at once on warm plate.
Add milk and grated cheese to sausage. Gradually add Bisquick until well mixed. Roll into small balls (dampen hands and mixture is easier to roll). Bake at 375° for 10 to 15 minutes or until desired doneness.
Combine ground beef, onion and green peppers in an 8 x 8-inch casserole. Spread the mushroom soup on meat. Bake at 375° for about an hour.
Melt butter in heavy pan and put in sugar. Cook over medium heat, stir, stir, stir until sugar is melted. After it starts to melt, put in 1 1/2 cups chopped pecans. Stir until pulls away from pan; then put in cream of tartar, really stir. Take off when it turns pinkish-tan, put on greased cookie sheet. Pour package of morsels on top of hot mixture, then sprinkle 1/2 cup chopped pecans on top. Cool, slice and enjoy.
Dissolve jello in hot water. Cube cream cheese and add 7-Up, pineapple and 4 to 5 drops of food coloring; mix well and pour in mold. Chill until firm.