HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat spaghetti sauce, tomato sauce, water, mushrooms, beef, oregano and basil in saucepan. Combine Ricotta, 2 cups Mozzarella, Parmesan cheese and parsley. Pour 3/4 cup sauce in 13 x 9-inch baking dish. Arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta; spread with 1/2 of cheese mixture. Cover with 1/2 sauce. Repeat layer. Top with remaining pasta and sauce; sprinkle with additional Parmesan cheese. Cover with foil. Bake at 375° for 60 minutes. Sprinkle with remaining 1 cup Mozzarella cheese. Let stand for 10 minutes or return to oven for 5 minutes, until cheese melts.
In a large mixing bowl, break up salmon and tuna into small bits. Add all other ingredients and mix thoroughly. For best results, mix with your hands. Mold into one large loaf or two small loaves. Bake at 325° for 45 minutes to one hour.
Beat cream cheese until smooth. Add to the potatoes along with all other ingredients except paprika. Put into lightly buttered dish. Sprinkle paprika on top. Refrigerate overnight. Remove 15 minutes before baking. Uncover. Bake at 350° until well heated.
Brown hamburger and onion. Add salt and pepper. Mix chiles, taco sauce and soups together. Start with a layer of Doritos in casserole, then a layer of hamburger, layer of soup mixture and top with layer of cheese. Continue until all are gone. Bake at 350° for about 35 to 40 minutes.
Drain marinade from artichokes into a 9 or 10-inch skillet. Add onion and press garlic into mixture; simmer until softened. Add tomatoes, bay leaf, Italian herbs, salt and basil. Cover and simmer for 10 minutes. Uncover and continue cooking until sauce thickens slightly, about 10 minutes. Add artichokes (cutting larger ones in halves), and simmer for a few minutes longer. Remove bay leaf and add parsley. Meanwhile, cook noodles in boiling, salted water just until tender. Drain and toss with butter and cheese. Serve with the artichoke sauce and sprinkle with additional cheese, if desired. Makes 3 or 4 servings.
Cream together sugar, brown sugar and shortening. Add vanilla, salt and eggs. Sift and measure flour. Add soda, baking powder, oatmeal, Rice Krispies, coconut and nuts. Mix well. Form into small balls. Bake 12 minutes at 375°.
Mix ingredients into a dough. Spread on a greased pizza pan. Bake at 425° for 15 minutes.
In mixing bowl, beat eggs well; stir in sour cream. Add corn syrup, vanilla, sugar, salt and butter; mix well. Stir in pecans. Pour into pastry shell. Bake in a preheated 350° oven until the crust is brown and filling is slightly puffy, about 30 to 35 minutes.
Add water and a little bit of cornstarch at a time to form a slimy, semi-runny mixture. Form it into a ball in your hand and then open your hand and let it run through your fingers; repeat. To keep fresh, store in an airtight container in the fridge.
Toss all together and put on serving dish. (I have a dish that looks like a fish.)
Boil chicken, save broth. Take meat off bones and layer in casserole. Put onion, cheese and crushed Doritos on top of chicken. Heat soups, broth and Ro-Tel tomatoes until blended. Pour over casserole. Bake at 350° for 30 to 40 minutes.
Separate broccoli and cauliflower into small flowerets. Toss with peanuts and bacon bits. Add dressing just before serving.
Grind the cranberries and the oranges (including rind) in a food mill or processor. Add the sugar, nuts and pineapple; stir well. Dissolve the gelatin in the hot water; add the cold water and stir well. Add gelatin to cranberry mixture. Turn the mixture into a 1 1/2-quart mold and chill until set. Serve on lettuce leaves with a small garnish of mayonnaise. Serves 8.
Place baking sheet in freezer until it's cold. Then use ice cream scoop to form frozen yogurt into balls; place balls on baking sheet. Return to freezer until serving time. Cover yogurt balls and baking sheet with foil. Use vegetable peeler to peel fresh peaches. Cut peaches into thin slices on cutting board. Place peach slices and lemonade concentrate in food processor or blender. Cover and whirl until smooth. Pour peach mixture into punch bowl and add pineapple-orange juice, sparkling water and frozen yogurt balls. Stir gently. Makes about 17 cups.
Brown ground meat, onion and bell pepper. Drain. Make gravy with flour, salt, pepper, garlic powder, milk and hot water. Add potatoes, cut in circles. Cook until potatoes are about half done. Add ground meat mixture. Simmer until potatoes are done.
Mix and use two rounded teaspoonfuls per cup of boiling water. Store in a glass jar.
Mix ingredients together. Bake in a greased loaf pan in a 350° oven for 1 hour. Yield: 1 loaf.
Mix flour, sugar and milk. Add beaten eggs and butter. Blend in corn. Bake in large casserole. Stir a couple of times while baking. Bake at 400° for 1 1/2 to 2 hours.
Mix flour, butter, and pecans and press into a buttered 9 / 13 dish. Bake at 350 degrees for 15 or 20 minutes. Cool. Mix 1 cup of cool whip, sugar and cream cheese and spread over crust. Mix both puddings with 3 cups of milk and beat until slightly thickened. Spread over the cream cheese layer. Top with the rest of cool whip. Chill for several hours or overnight before serving.
Cook asparagus in a small amount of salted water until tender. Drain. Serve with sour cream; garnish with egg yolk.
Beat the first 6 ingredients for 3 minutes. Add 3/4 cup milk and the vanilla; beat for 2 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 1 1/4 hours.
Stir dry ingredients together in a large bowl. Add the remaining ingredients and stir until well mixed. Fry on hot oiled griddle.
Mix all ingredients in mixing bowl. Place in a pie plate. There is no crust. Bake at 450° for 10 minutes. Turn down to 350° and bake until done.
Drain picante sauce; reserve liquid. Set vegetable mixture aside. Measure reserved liquid. Add water, if necessary, to measure 1/2 cup. Combine corn and reserved liquid in a saucepan. Cook, uncovered, over medium heat, stirring occasionally, about 5 minutes or until corn is tender. Add picante sauce and bring to a boil. Reduce heat and simmer 1 minute. Spoon into a serving bowl. Sprinkle with cheese, covering until cheese melts. Yields 2 1/2 cups. Contains 153 calories (18% from fat, 2/3 cup serving).
Mix together. Spread onto flour tortillas. Roll, put on plate and let chill. Slice.
Wet and crumble toast into large bowl with meat and all other ingredients. Form in pan. Spread ketchup over top. Pour 1/2-inch water into pan. Bake at 350° for 1 to 1 1/2 hours.
Beat egg whites. To beaten egg yolks, add sugar, then pineapple juice and dry ingredients alternately. Add vanilla. Fold in stiffly beaten egg whites. Pour into large cast-iron skillet lined with melted butter, brown sugar and pineapple slices. Bake at 350° for 30 minutes or until toothpick comes out clean in the middle. This can be doubled and baked in a 9 x 13-inch cake pan; will have to bake a little longer.
Place chicken breasts in 3-quart casserole dish. Cover chicken with onion, bell pepper, mushrooms and soup. Bake 40 minutes at 350°. Ten minutes before removing, add the cheese. Serves 3.
Mix all ingredients in large bowl. Let stand for 7 hours in bowl in fridge. Whip after out of fridge and then frost your cake. Keep any leftover cake in fridge.
Combine refried beans with enough salsa to be spreadable, but not runny. Spread mixture on a large serving plate with a rim to contain the mix. Combine the sour cream, mayonnaise and taco seasoning. Spread on top of the beans. Peel, pit and puree avocados. Season to taste with lemon juice, salt and pepper (or use prepared guacamole). Spread mixture on top of sour cream layer. Sprinkle scallions, tomatoes, cheese, jalapenos and olives (if you like them!) on top of the guacamole. Serve with lots of white corn tortilla chips!
Mix first 3 ingredients in mixer and spread thinly on a large plate or pizza pan. Garnish with lettuce, tomatoes, and Cheddar cheese.
Sift dry ingredients into ungreased 8-inch pan. Indent 3 holes with spoon in dry ingredients. Into 1 hole, pour oil, vinegar into another and vanilla into the third. Pour water over all and stir with fork until all is thoroughly mixed. Bake at 350° for 25 minutes.
Combine all ingredients, except bread crumbs. Place in a greased baking dish and sprinkle bread crumbs on top. Bake at 350° for 30 minutes.
Preheat oven to 375°. In a large bowl, combine chicken cubes, taco sauce, onion, chilies, corn, rice water and olives. Spoon into ungreased 9 x 13 inch baking dish. In a medium bowl, combine taco shell pieces and cheese. Sprinkle over chicken mixture. Bake 40-45 minutes or until top is golden brown. Garnish suggestions: sliced green onions and sour cream.
In a mixing bowl, add peanut butter, honey and dry milk. Mix with hands. Make shapes and decorate with marshmallows and raisins. (You can use your imagination and decorate with a variety of foods.) Kids love making this and it's great for a rainy day.
Layer first 7 items over shredded lettuce (medium head). Mix the Thousand Island dressing, sugar, reserved tablespoon of taco seasoning and hot taco sauce. Add on top of layered ingredients and toss right before serving.
In large skillet, combine potatoes with enough salted water to cover. Heat to boiling; simmer until tender (about 12 minutes). Drain; place in large bowl. Halve sausage lengthwise; cut crosswise into 1/2-inch diagonal slices. In same skillet used to cook potatoes, saute sausage over medium-high heat until browned (about 10 minutes). With slotted spoon, transfer to bowl with potatoes; add tomatoes.
In saucepan, bring milk to a boil and let cool. Add yeast to milk and then add enough flour to make a thick batter. Let rise 1 hour. Add mashed potatoes, sugar, softened lard, baking powder, baking soda, salt and more flour, as you would to make light bread. Let rise again, then roll out. Cut with biscuit cutter. Let rise again. Bake in 350° oven until brown.
Cream butter with sugar. Add eggs and continue to cream until thoroughly mixed. Add dry ingredients alternately with sour milk and 1/2 cup orange juice to the creamed mixture. Drop on ungreased cookie sheet and bake at 350° for 12 to 15 minutes.
Dissolve Jell-O in boiling water, then add 2 cups cold water. After Jell-O begins to jell, stir in strawberries. Pour this in 9 x 13-inch dish. When completely jelled, top with Cool Whip.
Sprinkle 1 tablespoon flour over fruit and mix well. Cream the butter and sugar. Dissolve soda in boiling water. Slowly add vanilla, eggs and flour and mix well. Pour the stiff batter over the fruit and mix well with hands. Grease pans and line bottoms with brown paper. Bake 2 1/2 hours at 250°. Makes 3 to 4 loaves.
Blend the cake mix, water, eggs and oil in a large mixing bowl. Beat for 4 minutes at medium speed. Stir in coconut and nuts. Pour into 3 pans (greased and floured). Bake in a 350° oven for 35 minutes. Allow to cool for 15 minutes and then remove from the pan and cool on a rack. Ice with Anna's Frosting.
Cook bacon until crispy. Brown onion in bacon grease, then drain off grease. Place onion, bacon, sugar, vinegar and catsup in saucepan. Simmer 20 minutes. Add green beans and sauce to casserole dish. Bake uncovered at 350° for 1/2 hour.
Cream together cheese, butter and sugar for 20 minutes. Add eggs one at a time. Add flour, salt, vanilla and lemon extract. Pour into greased and floured Bundt cake pan. Bake at 325° for 1 hour and 15 minutes. Test with a straw for doneness.
Preheat oven to 350°. In large skillet, saute asparagus and onion in butter 2 to 3 minutes. Cool 10 minutes. Stir in next 7 ingredients and 1 beaten egg. On floured surface, roll out pastry to a 10 1/2 x 11 1/2-inch rectangle. Place asparagus mixture lengthwise along center of pastry. Brush 1/3 of beaten egg along empty edges. Overlap sides to cover filling. Seal. Place seam side down on baking sheet. Brush with remaining egg. Cover with dill sprigs. Bake 45 to 50 minutes until golden. Cool 5 minutes.
Line an 8 x 4-inch loaf pan with foil so it extends over edges. Butter the foil. Mix powdered sugar and cocoa in medium bowl; set aside. In a pan, combine margarine, milk and orange peel. Cook over medium heat until boiling, stirring constantly, until margarine is melted. Remove from heat and cool slightly. Stir in powdered sugar and cocoa mixture. Add walnuts, pour into prepared pan. Cut while still warm into 1-inch squares. Chill in refrigerator until firm. Makes approximately 30 pieces.
Bake at 375°. Beat together margarine and sugar. Add egg and vanilla and beat. Stir in flour, baking soda and salt and mix well. Add oatmeal and chocolate chips. Roll into balls using about a teaspoonful. Place on a greased cookie sheet. Do not press down balls. This makes the cookie hard. Bake for 9 to 11 minutes. Kids love these soft, chewy cookies.
Beat eggs slightly; add corn, sour cream and melted margarine. Stir together. Add muffin mix, salt and pepper to taste. Pour into greased baking dish. Sprinkle Cheddar cheese over top. Bake at 350° or until done. Makes 6 to 8 servings.
Cut peppers into halves lengthwise; remove seeds and wash. Combine ground beef, rice, onion, salt, pepper and 1/4 can tomato sauce. Pile meat mixture lightly into pepper halves. Place in large baking dish. Top each pepper with remaining tomato sauce. Cover dish tightly. Bake in oven for 1 hour and 20 minutes at 350°.
Cream the shortening, margarine and sugar until fluffy. Add eggs, one at a time, beating well. Add dry ingredients, one tablespoon at a time, alternating with milk. Add vanilla and fold in pineapple. Pour into a greased and floured 10-inch tube pan. Put into a cold oven. Bake at 325° for 1 1/2 hours. Cool cake for 10 minutes and remove from pan. Frost with Pineapple Icing.
Brown ground beef in skillet, stirring until crumbly. Add garlic, onion and green pepper. Cook until tender, stirring frequently; drain. Stir in pepperoni, mushrooms and spaghetti sauce. Combine noodles and macaroni. Layer noodle mixture, cheese and ground beef mixture, alternately in greased 9 x 13-inch baking dish. Bake in 375° oven for 35 to 40 minutes or until bubbly. Let stand for 10 minutes before serving. Serves 8 to 10.
Beat eggs thoroughly with sugar, salt, Karo syrup and melted butter. Add pecans. Pour into unbaked pastry shell. Bake at 350° for 50 minutes. Cool.
In a large bowl, place lettuce, celery, pepper, onion, peas, Parmesan cheese and mayonnaise (spread like icing), sugar (over all), grated Cheddar and bacon. Cover with plastic wrap and refrigerate at least 8 hours. Toss before serving.
Rinse broccoli under cold water to thaw; drain. Mix broccoli, 2 cups of the cheese, chicken and onion in pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour into pie plate. Bake until knife inserted in middle comes out clean, about 25 to 30 minutes. Top with remaining cheese and bake again until cheese melts. Cool 5 minutes. Bake in 400° oven.
Mix dry ingredients. Add boiling water; cook until thick. Add butter, flavoring and nutmeg.
Place rice, onion soup mix and water in a 2 1/2-quart baking dish. Arrange chicken and cover with celery and mushroom soups. Cover and bake 1 hour. Remove cover and bake another hour.
Cook hen; cool and remove meat from bones. Cut into bite-size pieces. Let chicken broth come to a low boil. Mix flour, egg, shortening, salt and water to make a smooth ball. Divide into two parts. Roll out thin on floured board and cut in 2 to 3-inch strips. Add separately to boiling broth. Reduce heat and add chopped, boiled egg; salt and pepper to taste.
Thoroughly wash beans. Place in pan, cover with water and bring to a strong boil. Turn off and let set for 1 hour. Drain. Place beans in a large kettle, cover with water and cook until beans begin to get tender. Then add potatoes, onions, celery, tomato juice, sugar, salt and pepper. When all ingredients are done, mash the soup with a potato masher until all ingredients are mashed. Turn the heat to low and continue to cook. The soup can be served at this point, but it is better if it simmers for a long time. Absolutely delicious.
Mix together the crushed cookies and melted butter; spread in bottom of a 13 x 9-inch pan. Spread ice cream over cookies. Pour syrup over ice cream and freeze. Before serving, top with Cool Whip, nuts and cherries.
Cook ground beef and onion. Spread dinner rolls into large skillet. Spread 1/2 jar pizza sauce over rolls. Spread ground beef and onion. Spread 1/3 cup bell pepper, pepperoni, ham, etc. Add rest of pizza sauce. Sprinkle cheese on top. Cook on top of stove very slowly, until crust is brown and cheese is melted.
In a casserole dish slice potatoes in rounds. Lay in bottom of dish. Slice onions on top of that; pour soup undiluted over that. Add extra mushrooms, if desired. Lay pork chops over soup. Slice cabbage in strips and put on top. Slice butter over cabbage, cover and bake in a 350° oven for 30 minutes.
Mix ingredients in a medium saucepan; bring to a boil on low heat. Simmer until base is thick; add water according to your preference of juice. Serve alone as a side dish or over white rice. Serves 3 to 5 people.
Mix cranberry juice cocktail and lemonade concentrate in punch bowl. Just before serving, stir in sparkling water.
Melt butter in 2 1/2 to 3-quart casserole. Add beef consomme, French onion soup and seasoning from rice. Add plain rice, long grain and brown rice and mushrooms. Stir. Cook uncovered at 325° for 1 hour until all the water is absorbed. Serves 10 to 12. Easy to prepare.
Place chicken breasts between plastic wrap. Pound lightly until 1/4-inch thick. Place ham and Swiss slices in middle of each chicken breast. Roll and place in casserole. Mix cream of chicken soup with sherry. Pour over chicken.
Cream shortening, sugars, egg, water and vanilla. Mix in remaining ingredients. (Can add 1 cup nuts or raisins or chocolate chips or coconut.) Bake at 350° for 12 to 15 minutes.
Mix dry ingredients. Add corn and green chilies. Pour 1/2 into a greased 8-inch skillet. Sprinkle cheese over. Pour in rest of batter. Bake at 400° for 25 minutes.
Beat butter with wooden spoon in a bowl until creamy. Gradually beat in sugar until smooth. Beat in flour, salt and vanilla; mixture will be stiff. Pinch off small pieces of dough with moistened fingers; roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in preheated 375° oven for 13 to 14 minutes, until bottoms are golden. Do not let tops brown. When done, roll in 10x sugar.
Press both cans of crescent rolls onto cookie sheet. Bake until brown. Mix sour cream, cream cheese and dressing mix. Spread on cooled crust. Top with your choice of cut up vegetables, such as: broccoli, green pepper, carrots, onions and cauliflower. Then top with shredded cheese.
Preheat oven to 400°. Cook noodles by directions on the bag. Mix all ingredients together in a bowl. Pour in a baking dish and bake 45 minutes.
Heat oven to 350°. Bring water to boil. Stir in rice and salt. Cover and simmer until all water is absorbed, about 30 minutes. Add milk and boil gently, stirring occasionally, until mixture thickens slightly, about 5 minutes. Combine eggs, sugar and vanilla in bowl. Gradually stir in rice mixture. Pour into a greased casserole. Place casserole in a pan containing 1-inch hot water. Bake, uncovered, in 350° oven for 15 minutes. Remove briefly from oven and mix slightly, but well, to distribute the rice in the custard. Sprinkle cinnamon, if desired, on top of mixture at this time. Return to oven and bake an additional 30 minutes or until knife inserted near center comes out clean. Serve warm or chilled.
In mixer, mash bananas; add next 4 ingredients. Stir in pineapple and nuts. Add food coloring. Spoon into 9 or 10-inch pan and freeze. Serve on lettuce.
Mix dry ingredients; add melted Crisco, beaten egg and buttermilk. Pour into an iron skillet and bake 1 hour or until done. Pour 1/2 stick margarine over bread.
In a food processor, combine the flour and 1/4 teaspoon salt. Process for a few seconds, then add 6 tablespoons butter. Add shortening and process until the mixture resembles a coarse meal. Sprinkle 3 tablespoons ice water over the mixture and process about 20 seconds. Pinch some of the dough between your fingers. If it is dry and does not hold together, add 1 tablespoon more of water and process briefly until dough begins to form a ball. Do not overprocess.
Fry, stirring often, about 30 minutes. When corn is tender, add chunk of butter.
Brown meat with green pepper, onion and celery. Let simmer 10 minutes. Drain fat from mixture. Cook macaroni rings according to directions on package. Drain. Add to meat mixture with the corn, soup and salt. Bake in a large casserole 1 hour at 300°. Serves 15. Garnish with parsley.
Combine carrots and raisins. Mix mayonnaise, honey, lemon juice and cinnamon. Toss gently.
Place meat on rack; salt and pepper. Strip with thin sliced salt pork or fat back. Add a pinch of thyme, savory and marjoram. Slice garlic very thin and sprinkle over meat. Add 2 quarts of bouillon. Add bay leaf and chilies. Add vegetables, apple slices and onion slices on meat. For a thin roast, cook 1 1/2 hours.
Combine sugar, oil and eggs well. Slowly add soda, salt and baking powder. Add pumpkin, bananas or sweet potatoes (mashed). Now add flour, spices and raisins and nuts. Bake in greased loaf pans, 1 large or 2 medium size. Bake at 350° for 1 hour or until done.
Cook and drain broccoli. Spread in ungreased pan (9 x 13-inch). Layer ham and cheese over broccoli. Beat remaining ingredients with beater until smooth. Slowly pour over cheese. Bake uncovered 1 hour at 350°.
Mix in a greased casserole dish. Bake at 425° until brown and bubbly crust appears for about 35 minutes.
Dissolve raspberry gelatin in boiling water. Cool. Mix cream cheese well with the drained pineapple juice. Add the package of clear gelatin. Mix in pineapple, cranberry sauce and nuts. Add the cooled raspberry gelatin to the mixture. Chill until firm.
Mix all ingredients together well. Store in airtight canister indefinitely. Boil water and add 2 rounded teaspoonfuls for 1 cup and 3 rounded teaspoonfuls for a mug.
Sprinkle bottom of pie shells with half of the Swiss cheese. Mix all other ingredients. Pour into pie shell. Top with remainder of cheese. Bake at 375° for 30 to 40 minutes.
Cream sugar, margarine and vanilla. Add flour and nuts. Mix well. Press into ungreased jelly roll pan. Sprinkle on chocolate chips. Press down into mixture. Bake 20 minutes for softer bar and 25 minutes for crisper bar at 350°.
Mix pretzels, butter and 3 tablespoons sugar in a 13 x 9-inch pan. Bake in a 400° oven for 8 minutes. Cool.
Drain and bone salmon. Flake into a bowl. Add bread, celery, onion, salt, pepper, egg and lemon juice. Mix well. Make white sauce by mixing margarine, flour and salt into a microwavable bowl and cook on high for 1 minute. Stir in milk. Microwave on high for 3 minutes, beating with a whisk after every minute. Mix into salmon mixture. Bake in greased casserole in a 350 degree oven for 30 minutes.
Combine cake mix, butter and egg; pat into well-greased and floured 9 x 13-inch pan. Combine the cream cheese, confectioners sugar and eggs. Beat for 3 minutes. Pour over cake mixture; bake for 35 to 40 minutes at 350°. Cool; cut into squares.
Beat eggs and sugar until light. Sift flour, baking powder and salt into egg mixture. Stir in dates and walnuts. Pour into greased 8 x 8 x 2-inch pan. Bake in pan of hot water in 350° oven for 1 hour. Serve warm. Top with whipped cream. Makes 6 servings.
Mix together sugar, cocoa, milk and oleo. Boil for 1 minute in medium pan. Remove from heat; add peanut butter, vanilla, uncooked oats and nuts. Stir only enough to blend. Drop by spoon on waxed paper. Let set about 30 minutes.
Undercook broccoli and lima beans as directed on packages. Season as usual. Drain well. Combine soup, sour cream and water chestnuts. Add to cooked vegetables and put in long shallow baking dish (7 x 11-inch). Top with Rice Krispies which have been sauteed in margarine. Bake at 325° for 45 minutes to 1 hour. Serves 10.