HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni according to directions. Drain and add the beaten egg, 1/4 cup milk and 1/3 cup Parmesan cheese. Brown meat and onion; drain off fat. Stir in the tomato sauce and spices. Set aside. Melt butter; add flour and milk. Cook and stir until thick. Add a little to the beaten egg and return to saucepan. Stir in remaining cheese. Layer 1/2 macaroni in a greased 8 x 8 x 2-inch pan. Spoon meat mixture over; add rest of the macaroni. Top with cream sauce. Bake in 350° oven for 45 to 50 minutes. Let stand 10 minutes before serving. Serves 6.
Heat all ingredients to boiling. Boil for approximately 5 minutes. Spread on cake.
In the basket of the coffeepot, place 1 teaspoon ground nutmeg, 1 tablespoon whole cloves, 1 tablespoon whole allspice and 2 cinnamon sticks. Plug in coffee maker and perk. Serve in a mug with a cinnamon stick stirrer.
Combine molasses, corn syrup & vinegar in sauce pan. Cook stirring occasionally to 240 degrees. Then continue cooking, stirring constantly to 270 degrees. When done, add butter and stir only enough to mix. Sprinkle the salt over the corn in a large bowl. Then slowly pour the syrup over it, mixing well. Quickly shape into balls using as little pressure as possible.
Drain corn and beans. Mix corn, beans, soup, sour cream and cheese. Pour into casserole dish. Add crackers to cover top and pour melted margarine over crackers. Bake in a 350° oven for 30 minutes.
Sift together into a mixing bowl, flour, baking powder, sugar, soda and salt. Cut in shortening. Dissolve yeast in water. Add to flour mixture. Then add buttermilk. Work together with a large wooden spoon until flour is moistened. Cover bowl. Store in refrigerator until ready to use. Roll out the amount to be used on a floured board to 1/2-inch thickness. Cut out and put on greased cookie sheet. Let rise for 45 minutes to 1 hour. (I cover with a clean dish towel.) Bake at 400° for 12 to 15 minutes. This dough will keep for several weeks in refrigerator.
Cook and drain spinach well. Mix all ingredients together. Chill. Serve with crackers.
Combine peas and rice in saucepan with enough water or stock to cover. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
Dissolve jello in boiling water. Put in refrigerator and let cool. Add other ingredients and mix. Put back in refrigerator to congeal.
Cream Crisco and chocolate in medium size bowl. Gradually mix half the sugar, beating well. Add milk, egg and remaining sugar, slowly beating until nice and creamy. Add vanilla; mix. Spread. Delicious!
Mix meat with dry soup mix. Shape meat into patties and roll in flour. Brown in skillet. Place meat in a baking dish and pour gravy and mushrooms over meat. Bake 30 minutes at 375° or microwave for 10 to 15 minutes. Serves approximately 4.
Mix all ingredients together. Bring to a boil. Pour over beef and marinate for 24 hours.
Heat oven to 350°. Grease and flour baking pan (8 x 8 x 2-inch). In a large mixer bowl, blend all ingredients, except whipped cream and banana, on low speed 1/2 minute, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake until wooden pick inserted in	center	comes out clean, 30 to 35 minutes. Cut	4 servings from cake. Serve warm, topped with whipped cream and banana slices. Makes 4 servings.
Make pie crust according to package directions and line a 9 x 13-inch glass pan. Fry and crumble bacon. Grate cheese. Distribute bacon and cheese evenly over crust. Slightly beat eggs and stir in remaining ingredients. Pour over cheese and bacon. Bake at 400° for 15 minutes and 300° for 30 minutes. Let stand 15 minutes before cutting. (I also add mushrooms.)
Place potatoes in a large bowl. Combine butter and cheese in saucepan over low heat until melted. Blend in sour cream and onions. Fold into potatoes. Place into casserole dish; dot with butter. Bake 45 minutes at 350°.
Bake cake as directed; let cool completely. Crush Butterfingers. Mix together beaten egg whites, margarine and powdered sugar; fold in Cool Whip. Crumble cake. Layer ingredients in pan, beginning with crushed Butterfingers, cake, then mixture.
Heat oven to 350°. Flatten chicken to even thickness. Place 1 ham and 1 cheese slice on each breast half. Roll up and secure with toothpicks. Mix soup and milk in baking dish. Place chicken roll-ups in mixture and spoon to cover each. Cover dish and bake 1 hour.
In 2-quart casserole dish, put layer of chicken. Mix soup and sour cream and season to taste with salt and pepper. Pour over chicken. Top with crumbs, mixed with poppy seed. Pour melted butter over crumbs. Bake at 350° for 30 minutes. Can make a day ahead.
Mix all this together in heavy bottom kettle (or crock-pot). Cook slow (if not in crock-pot, stir often so it won't burn). This makes a great sandwich with fresh coleslaw. Also freezes real well. Approximate (regular) cooking time: 2 hours. (Slow cooker.)
Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add peppermint oil and food coloring. Shape into 1/2-inch balls. Roll in granulated sugar. Chill 1 to 2 hours or until firm. (Mints can be pressed into candy molds before chilling, if desired.) Mints may be frozen in an airtight container up to 2 months.
Sprinkle pecans with butter. Then salt. Mix well and spread in a shallow pan. Bake in hot oven 10 minutes, stirring often. Drain on absorbent paper towel.
Stir molasses, sugar and vinegar together. Boil slowly. Add butter and vanilla, when drop forms hard ball in cold water. Pour mixture over bowl of popped corn and stir fast. When nearly cool, butter hands and form into balls.
Brown meat in shortening until crumbly. Combine remaining ingredients and stir into browned meat. Cover and simmer for 30 minutes, stirring occasionally. Watch carefully to prevent burning. Serve on a toasted bun.
Mix all together. Pour a little of the batter in a pan. Add some of the apple mixture. Repeat until all is used up, ending with batter on top. Bake 1 hour and 10 minutes at 350°.
Mash yolks of hard-boiled eggs until smooth. Add rest of ingredients. Roll in small strips the size of small finger and 5 inches long. Make into a figure 8 and top with whipped egg white before baking. Bake in 375° oven for about 8 minutes. Watch closely as they burn easily.
Blend oil, sugar and vanilla in a mixing bowl. Add eggs and beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownie begins to pull away from edge of pan. Cool in pan. Yields approximately 16 brownies.
Combine crabmeat, onion, cheese, peas, salt and pepper. Put in greased casserole. Mix Bisquick, eggs and milk. Pour over mixture. Bake at 400° for 25 to 30 minutes. Casserole is done when knife inserted in middle comes out clean.
Brown onion in 2 tablespoons Crisco oil. Add beans. Salt and pepper to taste. Cook over low heat for 10 minutes.
Melt marshmallows in milk over low heat. Pour over gelatin, stirring until dissolved. Combine cream cheese and mayonnaise, blending well. Gradually add Jell-O, mixing until well blended. Stir in pineapple; chill until slightly thick. Fold in whipping cream. Pour into glass oblong dish (13 x 9 1/2-inch) or 2-quart mold. Chill until firm.
Mix flour, butter and sour cream. Divide into 4 parts. Wrap in Saran Wrap and chill. Roll out dough on 12 x 6-inch pan (greased). Place 1 cup cheese on each flattened dough. Also add 1/4 cup seasoned salt and roll up. Seal ends, fix tears, slit each roll across top of each loaf. Bake at 350° for 30 to 45 minutes.
Combine first 8 ingredients and stir well. Pour mixture into a lightly greased 9-inch pie plate. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes, until set. Sprinkle bacon evenly on top; bake an additional 5 minutes. Let stand 5 minutes before serving.
Melt margarine in small saucepan. Stir in flour, being sure to smash lumps. Stir in juice from can of pineapple. Bring to a boil and stir until thickened.
Break up bread in bottom of 9 x 13-inch glass baking dish. Add cheese. Add egg and milk mixture. Filling of your choice. Refrigerate overnight. Bake at 350° for 45 minutes.
Prepare 1 baked 9-inch pie shell as directed. While shell bakes, squeeze fruit juices. Dissolve gelatin in hot water. With electric mixer, beat cream cheese until smooth. Beat in sugar, orange and lemon juices, then gradually beat in the gelatin mixture. Refrigerate until almost set. With electric mixer, whip cream; quickly beat into gelatin mixture. Turn into baked pie shell. Refrigerate until set.
Saute bell pepper and onions in oil. Add tomatoes, chili sauce and seasoning. Simmer for 35 minutes; add shrimp and cook for 10 minutes longer. Serve over rice.
Melt 1/2 cup butter and 2 squares chocolate together. Add the eggs, sugar and flour. Put into a greased 8 x 8-inch pan. Bake at 350° for 30 minutes. Brown 1/4 cup butter slightly. Add powdered sugar, cream and vanilla. Put topping on the warm brownies. Melt the remaining butter and chocolate. Ice brownies with this mixture.
Beat eggs lightly in a large bowl. Stir in sugar, oil, zucchini and vanilla. Add dry ingredients, blending thoroughly. Stir in nuts.
Preheat oven to 450°. Preheat cookie sheet for 5 minutes. Place pie crust on preheated cookie sheet for 6 minutes. Remove pie crust. Reduce temperature to 350°. Mix broccoli, chicken and cheese together. In a separate bowl, mix eggs, milk and seasonings together. Pour mixture over broccoli, chicken and cheese. Spoon the mixture into crust. Bake for 40 to 45 minutes, or until knife comes out clean. Cool 10 to 15 minutes.
Put spaghetti on to boil. Brown ground meat; drain and add onions, seasons and tomato sauce. When spaghetti is ready, drain and add meat sauce and mix together.
Wash potatoes. Slice crosswise or lengthwise in 1/4-inch slices. Peel and slice onions. On a piece of foil, alternate slices of potato and onion. Pour Italian dressing over and close foil securely. Cook on a hot grill, turning once in about 30 minutes. Check for tenderness. May be cooked in the microwave in a covered dish instead of foil.
Slice sausage about 1/2 inch thick. Brown in oil. Add onion, garlic, carrots and basil. Cook 5 minutes. Add zucchini, tomatoes and liquid, bouillon, cabbage and pepper. Bring soup to boil. Reduce heat and simmer covered 1 hour. Add beans with liquid, cook another 20 minutes.
Layer ingredients as listed in a 9 x 13-inch pan. Bake at 325° for 1 hour.
Combine all ingredients and refrigerate 1 hour. Form into 1-inch balls. Place on ungreased baking sheet and bake at 350° for 20 minutes.
Into a greased and floured pan put coconut and nuts. Follow directions on cake mix and pour over coconut and nuts mixture. Microwave butter and cream cheese. Mix with powdered sugar. Place spoonfuls of this mixture all over the top of cake. Bake at 350° for 40 to 45 minutes.
Cream together the butter and sugar in large mixing bowl. Add the eggs. Beat until fluffy. Add the almond extract. Stir in the flour and baking powder; mix until smooth. Butter a 13 x 9-inch cake pan. Put mixture into pan. Spoon the pie filling into the cake in 16 spots.
Mix 1 cup sugar, cinnamon, nuts and coconut to make crumbs; set aside. Beat butter or oil with sugar. Add vanilla. Add salt and eggs; beat at high speed. Sift flour with soda; add to beaten mixture alternately with sour cream. Pour half of batter into greased Bundt pan. Sprinkle the crumbs over it. Cut through batter with knife. Add remaining batter; top with rest of crumbs. Cut through batter with knife several times. Bake in a 350° oven for about 50 minutes. Let sit 10 to 15 minutes, then turn out. This can also be baked in a 9 x 13-inch pan.
Mix enchilada mix and tomato sauce. Coat chicken in mixture and place in crock-pot. Cover chicken with leftover mix. Cook on high 1 hour or low 4 to 5 hours. Remove chicken. Stir in cheese and sour cream. Return chicken. Cook on low 30 minutes to 1 hour. Serve.
Beat cream cheese with mixer. Add steak sauce, onion and then Cheddar cheese and beat thoroughly. Shape into log or ball. Roll in parsley, nuts or paprika.
Simmer tomato sauce with seasonings; in separate frying pan, saute hamburger and onions until meat is brown. Add tomato sauce and simmer for 15 minutes. Line bottom of 9 x 13-inch baking pan with half the zucchini slices. Cover with half of meat mixture. Spoon on half of sour cream and cottage cheese. Sprinkle with olives. Repeat layering process with remaining half portion. Top with grated cheese. Cover with foil and bake at 350° for 35 minutes; remove foil (save) and bake for 10 minutes more to brown cheese. Remove from oven, re-cover with foil and allow to stand for 15 minutes until layers are set. Makes 12 servings.
Saute vegetables in margarine; add water and potatoes. Bring to a boil; reduce heat and add cheese. Stir until cheese is melted. Add milk, slowly, until you have reached desired consistency.
Place bread crumbs in buttered baking dish. Set aside. Scald milk and butter. In large bowl, beat together eggs, sugar, cinnamon, raisins and salt. Combine with milk and butter. Stir well and pour over crumbs in baking dish. Bake at 350° for 40 to 45 minutes or until knife inserted near center comes out without any mixture on it.
Mix all ingredients together and chill. Shape into bite-size pieces and cook 10 to 15 minutes at 325° on cookie sheet, until light brown.
Prepare pudding according to package directions. Drain crushed pineapple and spread on top of cooled pudding. Slice bananas over pineapple. Cover with Cool Whip. Sprinkle with chopped nuts and decorate with maraschino cherry halves. Cover and refrigerate overnight.
Beat butter and cream cheese in medium bowl until creamy. Blend in flour; refrigerate 1 hour. Roll into 24 (1 inch) balls; press each into mini muffin cup. Preheat oven to 375°. To prepare filling, crumble sausage into small skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups; sprinkle with Swiss cheese and chives. Whisk eggs, half and half, salt and cayenne until blended; pour over sausage in pastry shells. Bake 20 to 30 minutes or until set. Remove from pans. Serve hot. Refrigerate leftovers.
Brown beef with onion and green pepper. Drain. Add next four ingredients. Line 13 x 9-inch casserole dish with chips. Spread meat mixture over chips. Spread cheese on top. Bake at 350° for 20 minutes.
Thaw potatoes. Combine all ingredients and pour over potatoes. Mix well and pour into large, oiled baking pan, about 10 x 15-inch. Top with crushed potato chips. Bake at 375° for about 2 hours.
Prepare cake as directed. Bake in 13 x 9-inch pan. Cool cake 15 minutes. Use a fork to poke holes in top of cake.
Put cream cheese at room temperature a few hours before mixing to soften. Mix cream cheese with clam juice, pouring clam juice in cream cheese as needed to make cream cheese creamy. Mix cream cheese with mixer until smooth. Add all of the other ingredients. Can be made the night before. Serve with favorite chips.
Soak beans overnight with Adolph's meat tenderizer. Cook slowly for about an hour, then add other ingredients and cook until beans are done.
Cook cherries, pineapple, sugar and cornstarch until thick. Add cherry jello; cool. Add bananas, pecans and vanilla. Pour into 2 baked pie shells and let set. Serve with whipped topping.
Brush chicken with butter; season with salt and pepper. Place chicken skin side down on rack on broiler pan. Bake in preheated 375° oven for 40 minutes. Combine 57 sauce and honey. Remove chicken from oven. Turn skin side up. Brush with half of the 57 sauce and honey mixture. Continue to bake chicken 15 to 20 minutes longer or until tender. Brush with remaining sauce.
Sift together first four ingredients. Add next four ingredients and beat two minutes. Add eggs. Beat two more minutes. Fold in nuts. Bake 30 to 35 minutes at 350° in two 9-inch layer pans.
Mix all ingredients. Pour into 9 x 9-inch greased pan. To top, add 2 cups canned fruit (peaches are very good); add 2 cups fruit juice with 1/2 cup sugar added. When done, fruit will be on bottom, batter on top. Bake at 350° for 30 to 35 minutes.
Sift together the flour, soda and salt into bowl. Add brown sugar, shortening (softened) and water. Beat until smooth, about 2 minutes. Fold in oats. Sprinkle a board with powdered sugar. Roll dough very thin. Cut with cutter. Cut a design in half with hole in it. Place cookies on baking sheet. Top with jelly and cover with a cookie that has a hole in it on top of jelly, lightly pressing edges together. Bake 10 to 12 minutes at 350°. Makes 3 1/2 dozen.
Bring butter, Coke and cocoa to a boil. Pour over flour, sugar and salt; mix well. Add eggs, soda, buttermilk and vanilla. Take out of mixer and add marshmallows. Bake at 350° for about 40 minutes. Use a 9 x 13-inch pan.
Put bacon into the bottom of a good-sized saucepan. Pare and cut potatoes; dice. Chop the clams and roll the crackers. Put a layer of potatoes on top of bacon, then onion, thyme, marjoram, parsley, salt and tomatoes (chopped); then a layer of chopped clams and continue alternating until all ingredients have been used. Add the stock; cover and place over a very low flame. Simmer for half hour without stirring.
Gradually add all of the ingredients in a large bowl, thoroughly mixing each item with a fork or spoon. After all ingredients are mixed, add salad dressing, mayonnaise or your favorite dressing. Season to taste and serve with your favorite meat or poultry.
Brown meat; may add bacon bits. Mix all together. Put in refrigerator overnight. This can be frozen before being baked. Bake at 350° for 45 minutes. Allow extra time if frozen. Serves 6 to 8.
Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in. Give each child a marshmallow. This represents Jesus and his purity. Have them dip the marshmallow in melted butter. This represents the oils of embalming. Then dip the buttered marshmallows in the cinnamon and sugar. This represents the spices used to anoint the body. Then wrap up the coated marshmallow tightly in the crescent roll (not like a typical crescent roll, but bring the sides up and seal the marshmallow inside). This represents the wrapping of Jesus's body after death. Place in 350 degree oven for 10-12 minutes. The oven represents the tombs (pretend like it was 3 days later.) When the rolls have cooled slightly, open rolls and discover that Jesus is no longer there. HE IS RISEN!! The marshmallow melts and the crescent roll is puffed up but empty.
Soften unflavored gelatin in a small amount of water. Dissolve all gelatin in boiling water. Add sugar, pineapple juice and lemon juice. Stir to dissolve sugar. Add remaining ingredients. Chill until firm in mold.
Melt margarine in saucepan over low heat. Blend in flour and the herb-spice mix. Gradually add broth and milk; cook, stirring constantly, until thickened. Add chicken, mushrooms and pimento. Heat thoroughly, stirring occasionally. Prepare spaghetti as directed on package. Add eggs and the grated Parmesan cheese (included in spaghetti dinner package). Layer spaghetti mixture, chicken mixture and cheese in 9-inch dish. Make 2 layers. Bake at 350° for 10 minutes.
Bake cake mix in 9 x 13-inch pan. While cake is hot, punch holes all over top. Mix Coco Lopez and Eagle Brand milk together and pour over hot cake and let cake cool. Cover with Cool Whip and sprinkle coconut on top. Keep in refrigerator or freezer.
Cook spaghetti in chicken broth, salt and pepper. Add remaining ingredients. Pour into 2-quart casserole dish and bake 30 minutes at 300°. Serve with cornbread. Freezes well.
Combine ground beef, veal and pork, day old bread, grated cheese and egg; shape into meatballs. Brown onions and clove of garlic in olive oil; remove garlic when brown. When partially cooked pour can of plum tomatoes into meatballs, cook down and add water as needed. After an hour of cooking, add 1 can of tomato paste. Complete cooking in about 2 hours. Boil water, add spaghetti and 1 tablespoon salt. Keep stirring macaroni until tender or al dente. Pour sauce over spaghetti. One loaf of garlic bread and a salad and you have a meal!
You will need large cookie cutters (any shape), thin wooden dowels and colored milk or decorator frosting.
In a small bowl soften gelatin, and water, set aside. In a saucepan combine sugar and corn starch, gradually stir in milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat.
Mix all ingredients together. Grease 9 x 13-inch pan and pour in mixture. Bake at 400° for ten minutes, then at 350° for 30 minutes.
Layer ingredients in order given and bake at 350° for 45 minutes. Serves 6.
Bring Karo syrup and sugar to a boil. Remove from heat. Add peanut butter. Stir until peanut butter has melted and is creamy. Pour mixture over corn flakes. Spoon onto waxed paper.
Put orange juice in blender. Add remaining ingredients. Cover blender and blend until smooth, about 30 seconds.
Mix cooked broccoli with mushroom soup and Velveeta. Pour in casserole and top with buttered, unseasoned croutons. Warm thoroughly in 350° oven.
Cream shortening and sugar. Beat egg yolks and add to mixture. Sift baking powder, flour and pinch of salt together. Add milk and flour alternately to mixture, a little of each at a time. Flour nuts lightly and add to mixture. Beat egg whites separately and fold in carefully (do not beat). Bake at 350° to 375° (start at 375° and turn down to 350°, 40 to 50 minutes). Use a good sized pan.
Brown pork chops in nonstick pan. Place half of onion rings, garlic flakes, sauerkraut, apple juice, caraway seed, salt, thyme and pepper in slow cooker. Add pork chops. Place remaining half of ingredients on top of chops. Cover and cook for 6 to 8 hours. Can be cooked on stove for 4 hours.
Mix together and put in hot dog rolls. Wrap in foil and bake until cheese melts. Makes about 12.
Cook sausage in 1 cup water, breaking up as it cooks. Drain. Add broth, water, lentils, tomatoes, onions and garlic. Cover and bring to a boil over high heat. Reduce heat to low and simmer 45 minutes, stirring occasionally, until lentils are almost tender. Stir in pasta. Cook 8 to 10 minutes until lentils and pasta are tender. Stir in spinach and cook 2 to 3 minutes longer, until tender. Serve hot sprinkled with Parmesan cheese.
Mash squash; add onion, 1/2 of bread crumbs, salt, pepper, sugar, eggs and 1/2 of oleo. Combine well. Pour squash into baking dish; melt remaining oleo and spread on top. Sprinkle with 1/2 cup bread crumbs. Bake at 375° about 45 minutes.
Mix prepared mustard and currant jelly in chafing dish or saucepan on low heat. Slice wieners, diagonally, in bite-size pieces. Add to sauce and heat through. Serve hot.
Put ingredients into blender; blend until smooth. Pour into 9-inch granola or graham cracker crust. Freeze. Thaw 10 minutes before serving.
In a large bowl, stir together flour, brown sugar, baking soda, baking powder and salt. Stir in raisins and caraway seed. Add buttermilk; stir until dry ingredients are moistened. Turn batter into a greased 8 x 1 1/2-inch round baking pan. With floured fingers, pat dough evenly into pan and brush top with a little melted butter or margarine. Bake in a preheated 350° oven for 35 to 40 minutes. Cool bread before removing from pan. Makes 1 loaf. Serve warm or cold with butter and jam. Very good.
Combine meal and flour. Add onions and squash. Stir in egg and milk to make a stiff batter. Drop by spoonfuls into hot oil until brown on all sides. Makes 24.
Sift together flour and salt. Cream together shortening, butter and powdered sugar. Blend together vanilla, almond and nuts. Then mix all of the ingredients together and make balls the size of walnuts and bake at 325° for 20 to 25 minutes.
Boil the first 4 ingredients. Add crackers and boil hard for 2 minutes. Do not stir. Pour into unbaked shell. Sprinkle with brown sugar, butter and cinnamon. Bake at 450° for 30 minutes.
Cream the butter and sugar. Add beaten eggs and then flour and soda. Crush bananas and mix in. Add nutmeats. Place in greased loaf bread pan and bake in moderately hot oven (350°) for 1 to 1 1/4 hours or until done.