HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sauce, water, meat and onion. Mix cottage cheese and egg together. Layer in 7 x 11-inch pan: noodles, cottage cheese, Mozzarella cheese and sauce. End with noodles and sauce on top. Cover with plastic wrap. Cook in microwave on High for 8 minutes. Reduce temperature to Medium-low and continue cooking for 32 minutes. Sprinkle with Parmesan cheese after removing from oven.
Brown sausage. Remove and brown garlic, onions and green peppers. Stir occasionally. Add to rest of ingredients and simmer 2 hours, stirring occasionally. Cook rigatoni as instructed on package. Serve sauce over rigatoni and garnish with Parmesan cheese. Serves 6.
Mix sugar, flour, salt and cocoa. Add milk and beaten egg yokes. Cook until thick (about 20 minutes) stirring constantly. Remove from heat and add butter and vanilla. Stir until butter is melted. Pour into 9 inch baked pie shell.
Beat the yolks and whites of the eggs separately. Cream the butter; cream the sugar into it. Add the egg yolks; mix well. Add the stiff egg whites alternately with the flour. Put into the oven when you can still bear to put your hand on the bottom of the oven. Gradually increase the oven heat to moderate (350°) and bake for 2 hours.
Mix crushed wafers and melted margarine and pat into pie pan. Crust does not have to be baked. Mix yogurt and Cool Whip. Pour into prepared crust. Put pie into freezer until ready to use.
Cream margarine and sugars thoroughly. Add eggs and vanilla. Beat until fluffy. Sift together flour, soda and pudding, then add to mixture. Fold in chips. Drop by spoon onto cookie sheet. Bake at 350° for 10 minutes.
Bake brownies and cool. Poke holes in brownies with fork. Pour Kahlua over. Make mousse according to directions. Break Heath bars into small pieces. Layer in a large clear bowl as follows: 1/2 brownies, 1/2 mousse, 1/2 Heath bars, 1/2 Cool Whip. Repeat layers. Save small amount of candy to garnish top.
Melt butter. Add sugar and blend. Add beaten eggs, salt, syrup, vanilla and pecans. Pour into pie shell. Bake at 325° about 50 minutes or until set.
Cream Crisco; add eggs. Then add sweetener and orange juice; beat well. Sift flour, baking powder and salt. Add dry ingredients to first ingredients and mix gently. Add vanilla and nuts. Drop by spoonfuls onto greased baking sheet. Bake at 350° for 12 minutes.
Mix milk and flour. Cook over medium heat until thick, stirring constantly. When cool, beat with creamed 10x sugar, Crisco, butter and vanilla. Mix everything together, the longer the creamier.
Dissolve gelatin in boiling water. Stir in orange sherbet until well blended. Fold in drained fruit. Chill until firm.
Put apples in large baking dish. Combine dry ingredients. Pour lemon juice over apples. Sprinkle dry ingredients over apple mixture. Add pecans.
Mix coffee, boiling water and sugar in large bowl until dissolved; add milk and ice cream. After mixing well, pour into cups and put 2 tablespoons Cool Whip on top of each cup.
Boil potatoes, onions and celery in water until tender. Remove vegetables, reserving broth. Blend vegetables in blender or force through sieve. Return to broth. Add pepper, salt, flour and butter to cream and stir into soup. Stir in parsley and dill. Reheat to serving temperature, but do not boil. Makes 6 to 8 servings and may be frozen.
Mix first 4 ingredients. Beat next 4 ingredients until well blended. Stir in flour mixture and beat until evenly moistened. Pour batter into a nonstick 8-inch square pan (or coat an unfinished pan with spray and dust with flour). Bake at 350° for 30 to 40 minutes. Let cake cool 15 minutes. Invert onto serving plate. Dust cake with powdered sugar. Makes 8 servings, 220 calories each serving, 0.8 gram fat, 230 mg sodium and 0.6 mg cholesterol.
Beat sugars with Crisco; add egg. Add soda, cream of tartar, salt and vanilla, then add flour. Beating with the mixer is what makes these cookies light and tender. Mix chips and walnuts in by hand. Roll in balls (size of walnuts). Bake at 350° about 10 minutes.
Cook rice according to package directions. While rice is cooking, melt butter in 10-inch skillet over medium-high heat. Add beef and garlic. Cook and stir 2 minutes; push to one side. Add mushrooms. Cook and stir 1 minute. Add pepper strips, broth, pepper and salt. Cook and stir until peppers are crisp-tender, about 2 minutes. Stir in green onions. Serve over hot, cooked rice. Serves 2 to 4.
Put Fleischmann's in 9 x 13-inch pan and melt. Then put peaches in. Mix all other ingredients well and pour in pan. Bake at 350° until done.
Dissolve yeast and sugar in water. Let set 5 to 10 minutes. Add 2 cups of flour, salt and oil. Beat until smooth. Gradually put in more flour to make dough soft. Knead dough until smooth and elastic. Add more dough, if sticky. Place dough into greased bowl; cover and let set until risen (45 minutes to 1 hour).
Bring white sugar and Karo syrup to a boil in large quart pan. Remove from heat, stirring all the time. Add peanut butter and Rice Krispies. Mix together well. Press into a buttered pan. Melt together chocolate chips and butterscotch chips in a double boiler and spread over top. Let cool.
In saucepan, combine corn syrup, sugar and butter or margarine. Bring to boiling. Boil gently, uncovered, 5 minutes. Stir occasionally. Cool slightly. Prepare and roll cut pastry. Line a 9-inch pie plate with pastry. Flute edge; do not prick pastry. Place pecans in pastry shell. Combine eggs, vanilla and salt. Pour cooled syrup mixture into eggs and beat well. Pour over nuts (pecans will rise to top). Bake in 375° oven for 30 to 35 minutes or until knife inserted near center comes out clean. Cool before serving. Cover; chill to store.
In saucepan, combine chicken broth, chopped onion, broccoli and spices. Bring to boil. Reduce heat. Cover and simmer 15 to 20 minutes or until vegetables are tender. Remove bay leaf and set aside.
Cook bacon until crisp; drain. Brown beef and onion in bacon drippings. Stir in green chilies, olives, catsup, salt and chili powder. Cook 5 minutes, stirring occasionally.
Cream oleo, oil and sugar. Add eggs, vanilla and sour milk. Beat. Mix together dry ingredients; add to liquid mixture. Stir in zucchini. Spoon batter into greased and floured 9 x 13-inch pan. Sprinkle chips on top. Bake for 55 minutes at 325°.
Bring water to a boil in a large saucepan. Add tea bags; remove from heat. Cover for 15 minutes. Remove tea bags. Add all other ingredients. Bring to a boil again; boil for 5 minutes. Serve or refrigerate and heat at serving time. Serves 12 to 15.
In large mixing bowl, mix yams, brown sugar, cream, milk, eggs, salt, cinnamon, nutmeg and ginger. Pour into pastry shell. Bake at 350° for 1 hour or until knife put in center comes out clean.
Mix first 3 ingredients and press into a 9 x 13-inch pan. Chill. Combine the margarine, eggs, sugar and vanilla and beat until smooth. Spread on crust. Next, place sliced bananas on crust mixture. Spread pineapple over bananas. Spread on Cool Whip. Sprinkle with chopped nuts. Garnish with cherries.
Melt butter and set aside. Mix first 7 ingredients in a 13 x 9-inch pan or casserole dish. Pour cake mix over the top of the mixture (do not mix with other ingredients). Pour melted butter over cake mix. Bake at 350° until brown, around 30 minutes.
Combine all ingredients together and bake at 350° for 20 to 25 minutes until puff or golden. Bake in a shallow dish for 25 minutes. Serve with plain crackers. Serves 10.
Preheat oven to 350°. Place fruit in greased 9 x 9-inch baking dish. Cut crusts from bread and cut each slice into 5 fingers. Place bread fingers over berries. In a bowl, mix sugar, flour, egg and butter. Pour over bread and fruit. Bake for 35 to 45 minutes until golden. Serves 5 or 6.
Mix melted butter with crushed Ritz crackers. Spray casserole dish with Pam. Sprinkle layer of cracker crumb mixture on bottom of baking dish. Add chicken mixture and top with remainder of crumbs. Bake at 350° until casserole bubbles.
Combine all ingredients, except Ginger Ale. Freeze in zip-lock bags (I put three in one gallon bag); then later add 1-2 liters of Ginger Ale for each zip-lock bag that is put in the punch bowl. Remove frozen bag from the freezer for 45 minutes before serving. Just before serving, add the Ginger Ale. Yields 45- 50 cups.
In a large skillet, fry bacon crisp. Remove to paper towel. Brown bell pepper and onions in drippings. Add rice, tomatoes, sauce and crumbled bacon. Add cooked sausage. Pour into greased 9 x 13-inch casserole dish. Sprinkle with Parmesan cheese and bake at 325° for 30 minutes or until rice is dry enough to separate.
Mix ingredients and pour into greased muffin pan. Bake in 350° oven for about 20 minutes. Makes 12 small or 8 large muffins.
Melt margarine in dish. Set aside. Mix together flour, sugar and milk. Pour in dish with butter; add peaches. Bake at 450° for approximately 40 to 45 minutes.
Brown ground chuck and onion; add tomato juice. Mix flour and chili powder together; sprinkle over meat mixture. Add chili to amount and kind of beans you desire. Add meat mixture and cook slowly for about 2 hours.
Brown ground beef, then drain. Cut cheese into small squares. Combine all ingredients into a crock-pot on high. Stir occasionally until mixture is bubbly. Use as a dip or pour over tortilla chips. It is wonderful.
Heat oven to 375°. Mix together dry ingredients. Make a well in the center and add wet ingredients, including raisins. Mix well by hand. Turn onto lightly floured surface and knead until smooth. Spray a 9-inch round cake pan with nonstick cooking spray. Pat in the dough. With a sharp knife, cut an "X" into top of dough. Bake for 35 to 40 minutes, until golden brown.
Preheat oven to 400°. Grease cookie sheet. Brown and drain hamburger. Stir in tomato sauce, water and spaghetti sauce mix. Simmer.
Place chicken pieces in baking dish. Pour lemon juice over chicken. Sprinkle with garlic salt and pepper. Lay lemon slice on each piece of chicken. Bake, uncovered, at 350° for 45 minutes on one side. Turn and bake for 30 minutes longer.
Combine strawberries, rhubarb and water and boil for 5 minutes. Set aside for 2 hours. Place the soup in blender and add lemon juice, sugar and sour cream. Blend until smooth. Serve hot or cold. Serves 6.
Put all the ingredients in a pot and bring to a boil, then reduce the heat immediately. Simmer 3 minutes or until the shrimp turn pink. Cool the shrimp in the liquid, then shell and devein. Chill and serve with Cocktail Sauce (recipe following). Serves 4.
Combine all ingredients, spread in shallow baking dish. Cover with broken potato chips. Bake uncovered for 1/2 to 1 hour at 350°. Serve over rice. Serves 4.
Combine flour, baking soda and salt. Mix well. Set aside. Combine oil, eggs, sugar and vanilla. Beat at medium speed of electric mixer for 2 minutes. Add flour mixture. Mix at low speed just until blended. Fold in pecans, apples and coconut. (Batter will be stiff.) Spoon into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes or until cake tests done. Cool cake about 30 minutes. Remove from pan and immediately drizzle glaze over cake. Yield: one 10-inch cake. Will serve about 20, as it is quite rich.
Mix ingredients for meatballs and form into balls. Brown and place in 9 x 13-inch casserole pan. Bake at 350° for 30 minutes.
Shake milk and flour in jar to get out lumps. Add cheese, butter, salt and pepper. Cook over medium heat, stirring constantly until thick.
Melt margarine, then add sugar, eggs, flour and nuts. Pour in 9 x 13-inch greased pan. Bake at 350° for 25 to 30 minutes.
Fry bacon until done. Leave grease in pot. Then add tomato sauce, onion, bell pepper, sausage, bacon, salt, black pepper, sugar and rice altogether. Cook on medium heat for 15 minutes. Serves 6.
In a heavy pan over low heat, cook and stir 3/4 cup sugar until melted and golden. Pour into eight 6 ounce custard cups. Let stand 10 minutes.
Mix 2 tablespoons of flour and baking soda. Cream shortening. Add sugar and eggs and beat until fluffy. Add flour, spices, baking powder, soda and sour milk. Mix well and add prunes. Bake at 350° for 25 minutes.
Blend yogurt and whipped topping with a spoon, not blender. Pour into pie crust and garnish with fruit or sprinkles. Chill 2 hours or longer. Pie may be frozen.
Flour pork chops well. Brown in hot shortening. Put in crock-pot. Add 1 tablespoon Italian dressing for each pork chop. Cook on low for 2 to 3 hours or in microwave for 5 minutes. (Kansas.)
Mix all ingredients above together. Top clams or oysters on 1/2 shell with mixture topped with a slice of raw bacon. Bake on rock salt for about 10 to 15 minutes, until bacon is crisp. Makes approximately 2 dozen (depending on size).
Mix all ingredients in large ovenproof bowl and bake at 350° for 1 to 1 1/4 hours.
Soften cream cheese. Add mayonnaise and honey. Blend well. Add lemon juice, nuts and pineapple. Fold in whipped cream. Freeze.
Combine first 7 ingredients. Cut the tomatoes into 6 wedges, but not all the way through. Spread wedges apart and sprinkle insides with small amount of salt. Place each tomato on lettuce leaves and spoon in the chicken mixture. Sprinkle top with crumbled bacon and almonds. Cover and chill well. Serve with your favorite crackers. Serves 2.
Mix all ingredients and pour into crust. Chill several hours. Easy as pie to make.
Mix. Bake at 350° for 30 minutes in 9 x 13-inch casserole dish.
In top	of double boiler put sugar, salt, cocoa and flour. Add milk	and egg yolks. Cook over hot water until thick. Add butter and vanilla. Let cool and put in pie shell (baked). Whip egg whites by hand until stiff. Add sugar, a little at a time. Put	on top of pie.	Bake until browned at 350°.
Combine cake mix, 1 egg and butter. Crumble together. Press into regular sized buttered cake pan.
Let frozen rolls rise for 1 hour. Dip each roll into melted oleo, then into mixture of butterscotch pudding, brown sugar, pecans and cinnamon. Place in buttered Bundt pan and let rise overnight. Bake at 350° for 20 minutes. Remove from pan immediately.
Boil together water, sugar and cornstarch. Remove from fire. Add lemon juice and butter and cook until clear. Add lemon peel if wanted.
Peel potatoes and cut into pieces (as for potato salad). Mix potatoes and cheese in casserole. Cut margarine into pieces and place over potatoes. Pour milk over potatoes. Salt to taste. Cover and cook in microwave until potatoes are tender (approximately 10 minutes).
Cook beef; drain fat and stir in macaroni, onion, green pepper, salt and pepper. Cook until macaroni is transparent. Add sauce, water, Worcestershire and sugar. Cover and simmer 20 minutes. Pour 1/2 in casserole dish, then put 1/2 cup cheese, then pour in the rest and top with 1/2 cup cheese. Cook at 350° to melt cheese.
Preheat oven to 325°. Beat butter and shortening together. Gradually add the sugars, creaming until mixture is light and fluffy. Beat in eggs, one at a time. Sift together dry ingredients; add alternately with milk and vanilla to the creamed mixture. Stir in nuts (if used). Pour batter into greased and floured 10-inch tube pan. Bake in moderate oven (350°) for 1 hour and 15 minutes, or until done when tested with a straw or cake tester. Cool 10 minutes, then remove from the pan. Pour glaze over hot cake. Serves 20 to 24.
Cook broccoli in salted water. Drain. Mix broccoli, soup, mayonnaise and nuts. Mix well. Add onion and eggs. Pour into greased baking dish. Sprinkle top with shredded cheese and crumble Townhouse crackers on top. Cook for 20 to 30 minutes. Top will be brown.
Combine sugar, salt, sour cream, milk, butter and corn syrup in a heavy 2 quart pan. Stir over moderate heat until sugar dissolves and mixture reaches a boil. Boil to soft ball, 238 degrees. Allow to stand to 110 degrees about an hour. Add vanilla and beat until it begins to lose its gloss (requires little beating). Quickly stir in nuts and turn into oiled pan. Let stand until firm, cut.
Combine all ingredients, except bread crumbs. Place in greased casserole dish and top with bread crumbs. Bake at 350° for 30 minutes.
Put the butter in a large bowl. Add the sugar, eggs and vanilla. Beat until light and fluffy. Add the flour, baking powder and salt. Mix well. Refrigerate. When cold, roll out on floured surface and cut into desired shapes. Bake 8 to 10 minutes at 375°. Cool on wire rack. Frost with any frosting. Decorate, if desired.
Trim separable fat from veal. Cut into 1-inch cubes. Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Brown veal in the hot skillet. Stir in undrained tomatoes, water, sliced leek or green onion, garlic, basil, chicken bouillon granules, oregano, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Add green peppers. Cook, covered, for 5 to 10 minutes or until peppers are tender. Stir together 2 tablespoons water and cornstarch. Stir into meat mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Serve with hot, cooked noodles. Yield: 4 (1 1/2 cup) servings.
Cook peanut butter, vanilla, cocoa, sugar and butter over medium heat until fudge-like consistency. Pour in oatmeal. Spoon out onto wax paper.
Mix dry ingredients and add egg, oil and milk. Have skillet hot and add small amount of oil. Put small amounts of pancake batter in hot pan and cook on one side until brown. Turn and brown on other side.
Cook onion and green pepper in oleo until soft, but not brown. Add sugar, mustard and ketchup. Add chipped ham. Stir well. Place on 1/2 bun. Add a slice of cheese and top with other 1/2 bun. Wrap in tinfoil and freeze until ready to use.
Cook potatoes until tender; cool and grate them. Heat 1/2 cup butter with soup, blend in sour cream, onions and cheese. Stir in potatoes. Pour into a 2 1/2-quart casserole dish; top with cornflake crumbs mixed with melted butter. Bake at 350° for 45 minutes.
Mix all ingredients together (except ginger ale or Sprite) in a very large container. Stir until sugar is dissolved. (Sugar may be omitted if you feel that some you will be serving are diabetic!) Pour into 5 to 6 five quart plastic buckets. (Ice cream buckets are excellent for freezing.) Put in freezer. Serves 150 to 200.
Boil squash and onion until tender. Drain. Put into casserole dish and mash with fork. Add chicken soup, mushroom soup, sour cream and cheese. Mix well. Sprinkle corn bread stuffing over top and add pats of butter. Bake at 350° for 30 minutes.
In saucepan, combine corn syrup, brown sugar, peanut butter and vanilla. Stir constantly until mixture boils. Pour hot mixture over Rice Krispies and coconut. Blend. Shape into firm balls the size of a walnut. Place on cookie sheet and make indentation to form a nest. Fill with M&M's, jelly beans, etc.
Preheat oven to 325°. Grease, line and flour a tube pan. Sift dry ingredients together. Add beaten eggs, oil and pumpkin. Pour into prepared pan and bake for 45 to 50 minutes or until a toothpick entered in center comes out clean. Cool in pan for 10 minutes before removing to cake platter. Frost with cream cheese icing and sprinkle chopped pecans or walnuts over all.
Wash chicken, cook until partially tender, simmering in boiling water 30 minutes or longer, depending on size. Drain, cool, sprinkle with salt, pepper, celery salt or poultry seasoning. Beat eggs, add milk. Sift together flour, baking powder and salt. Beat into milk mixture, blend in shortening. If batter becomes thick upon standing, thin with 1 or 2 tablespoons milk. Dip pieces of chicken into batter, allowing to drip slightly. Fry in preheated shortening at 375° until golden brown. (Slip pieces carefully into hot shortening). Drain on absorbent paper. Serve piping hot. Fry time about 5 to 7 minutes. Save broth for soup.
Mix sugar, vinegar and oil in saucepan. Heat just until sugar melts, or is liquid looking. Set aside to cool. Pour sauerkraut into large bowl; add chopped celery, red onion and bell pepper. Pour cooled liquid over salad mixture. Let stand 24 hours, stirring several times. Very good with meat.
In a saucepan, combine beans, onion, celery and water. Cover and cook for 5 minutes or until tender; drain. Add the butter, basil, salt and pepper. Stir to coat. Serve immediately.
Cook squash, onions and carrots and drain. Add remaining ingredients except oleo and croutons. Place half the mixture in greased casserole. Add squash mixture and place remaining croutons on top of squash. Bake at 350° for 45 minutes or until done.
Cream together the butter, brown sugar and sugar. Add the egg and beat. Add the vanilla, almond flavoring, flour, salt and baking soda; mix. Add the walnuts and mix well. Shape into a roll; refrigerate. Slice off thin pieces, about 1/4-inch. Place on lightly greased cookie sheet. Bake at 350° for about 8 minutes. Cool on rack. Makes about 3 dozen. They freeze very well as dough or as cookie.
Soften gelatin with hot water; add cold water.	Add mayo and onion juice; add tuna and celery; add peas and chopped onion. Pour into casserole dish and let congeal overnight.
Melt margarine and add peanut butter; blend well. Mix crumbs, coconut, peanuts and sugar. Add to margarine mixture and mix well. Shape into balls. Melt chocolate chips and paraffin in double boiler. Let melt to smooth consistency. Dip balls in chocolate and let cool on wax paper.
Melt butter in 9 x 13-inch pan. Crush graham crackers. Measure 1 1/2 cups and press gently into pan with melted butter. Mix chocolate chips, chopped walnuts and coconut in a bowl. Place on top of crushed grahams and butter. Add one can of sweetened condensed milk on top and bake at 350° for 25 minutes. Cool about 1/2 hour to 45 minutes. Cut into desired size squares.
Parboil potatoes for 20 minutes. Cool and refrigerate. Peel potatoes and grate into 3-quart casserole dish. Mix remaining ingredients together and pour over potatoes. Sprinkle with salt, pepper and paprika. Bake at 325° for 1 hour.
Preheat oven to 350°. In a large bowl, combine white and brown sugars. Add butter and cream together with the sugar. Add vanilla and eggs, mixing well. In a separate bowl, sift the flour, baking soda and salt together. Add dry mixture to creamed mixture; mix well. The dough will be stiff. Add the chocolate chips and nuts. Using a small ice cream scoop, drop dough onto the cookie sheets. Bake for 10 to 12 minutes. Remove from oven and cool on wire racks. Yields 2 to 3 dozen.
Chop chilies and spread in a greased 8 x 11 pan. Cover with cheese. Mix eggs, half and half and worcestershire; pour over cheese. Bake at 350 degrees for 50 to 60 minutes (till firm and light brown on top).
First, mix all together. It's so easy. Pour into casserole dish. Chill and serve. Serves 8.
Mix together all ingredients except potato chips and almonds. Place in greased 2-quart casserole dish. Cover with crushed potato chips and top with grated cheese. Sprinkle toasted, slivered almonds over top. Bake at 350° for 30 minutes.
Mash the cooked yams while hot. Stir in the butter, honey and beaten egg yolks. Beat the mixture until fluffy. Mix the orange juice or milk with the brown sugar, nutmeg, mace and salt. Add it slowly to the yam mixture, beating constantly. Beat the egg whites until very stiff and fold them gently into yam mixture. Pour into buttered casserole and bake in a preheated oven at 300° for 30 to 35 minutes or until light brown and well puffed.
Peel apples and chop. Set aside. Cream sugar and oil. Add eggs and beat well. Gradually add sifted dry ingredients to creamed mixture. Gently add apples. Flour nuts lightly and add to cake mixture. Grease 10-inch tube pan and line bottom with wax paper. Bake at 325° for 1 hour or until done. Glaze while warm.
Mix Soy Sauce, ground ginger and sugar. Place drained chestnuts in mixture for 30 minutes. Remove and wrap with bacon and bake at 375° until bacon is done. Secure with toothpick.
Combine all ingredients except ginger ale. Add ginger ale immediately before serving. Serves about 30. Yields 1 1/2 gallons.
Stir lemon juice into milk until milk thickens; add salad dressing, black pepper, and mustard and mix well. Combine salad dressing mixture with remaining ingredients; toss lightly until well mixed. Chill and serve on lettuce leaves.
Mix all ingredients except for nuts. Roll into ball form. Chill 5 hours then roll in nuts to cover. To freeze wrap in plastic wrap then in aluminum foil.