HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sauce: Brown hamburg in oil. Add onion, garlic, tomato paste, water and bay leaves. Simmer for 1 hour. Cook lasagna noodles according to instructions on package. Arrange lasagna in baking dish in layers, alternating with layers of sauce, Mozzarella and Ricotta. Sprinkle with grated cheese. Bake in a 350° oven for 20 minutes or until Mozzarella is melted.
Mix all ingredients together. (Works best if you use your hands.) Roll out 1/4 of dough at a time. Roll to 1/4 inch thickness. Cut with cookie cutters. Dry on waxed paper for several days. For best results, turn each day.
Bake tater tots as directed on package. Cook meat; drain. Stir in taco seasoning. In serving dish, layer tater tots, meat, cheese, tomatoes, lettuce, taco sauce, and sour cream.
Brown hamburger, drain and set aside. Fry bacon and set aside. Saute onion and celery in bacon drippings. Combine remaining ingredients. Bake at 350° for 1 hour. Enjoy and get fatter.
Cook bacon until crisp in heavy saucepot. Remove bacon; drain off drippings, returning 2 tablespoons to pot. Saute onion in drippings until just transparent; add wine. Cook until wine is reduced by half. Cook ziti according to package directions; drain well, return to pot. Add bacon, onion mixture and eggs, Parmesan cheese, salt and pepper. Toss lightly until ziti is well coated. Serve immediately. Yields 4 servings.
At least 1 day ahead, cut oranges in half and remove the fruit. Place the orange (rind) bowls in the freezer in plastic bags. When ready for dessert, take out the "orange bowls" and put 1 or 2 round scoops of rainbow sherbet in. Kids love this! You can add pretzel sticks or candy to enhance it also.
Oven temperature - 350°. Melt caramels and 1/3 cup evaporated milk over low heat, stir frequently. Combine 1 German chocolate cake mix, 3/4 cup butter, melted, and 1 cup chopped nuts. Stir by hand. Press 1/2 of dough onto greased and floured pan (9 x 13-inch). Bake at 350° for 6 minutes. Sprinkle 1 cup chocolate chips over dough. Spread melted caramel over chips. Put the rest of dough over this (it's a bit sticky, but worth it). Bake 15 to 18 minutes at 350°. Cool slightly; refrigerate 30 minutes to set caramel.. Deeeelicious!!!!
Spread pork chops lightly with prepared mustard. Flour on both sides and brown on both sides in small amount of hot oil. Place chops in greased casserole dish with a green pepper ring on top of each chop. Fill each ring with rice and place the remaining rice around edges of chops. Cover all with soup and water mixed together. Cover casserole and bake at 350° for 1 hour. Check occasionally and add water if necessary. Bake uncovered for the last 5 to 10 minutes.
Grate raw sweet potatoes. Add together with margarine and sugar. Add eggs, milk, ginger, cinnamon and nutmeg. Add the seasonings to the other mixture and flavor with 2 ounces bourbon or 1 teaspoon vanilla. Bake at 300° for 1 hour. The bourbon makes better flavor than vanilla. Makes 6 to 8 servings.
Thaw broccoli; drain well. In saucepan cook onion in oleo until tender (do not brown). In mixing bowl stir all soups, milk and cheese. Add broccoli, onion, uncooked rice and Worcestershire sauce; mix well. Bake uncovered in 2 1/2-quart casserole dish at 350° for 50 minutes.
Combine cheese, green chiles and cottage cheese in large mixing bowl; stir well. Sift together flour and baking powder. Add flour mixture, butter and eggs to cheese mixture, mixing well. Pour into well greased 13 x 9-inch baking dish. Bake at 400° for 15 minutes; reduce temperature to 350° and cook an additional 30 minutes.
Grease and flour angel food cake pan or Bundt pan. Sift onto waxed paper flour, salt and all dry ingredients except sugar. Add nuts. Put in bowl beaten eggs, oil, pumpkin and sugar. Beat until yellow. Add dry ingredients and beat. Pour in pan. Top with some additional nuts. Bake at 350° for 1 hour or until done. Sprinkle powdered sugar on top while cake is still warm.
Cook rice by package directions; add the stick of oleo. Mix corn and soup with rice. Add onion. Mix well. Pour mixture into casserole dish. Cover top with cheese. Bake at 350° for about 20 to 30 minutes (until cheese melts).
Mix all ingredients together well and bake in a Pam sprayed 9 x 13 pan. Bake 50 to 60 minutes at 375°. Makes a meal with a pot of black-eyed peas.
Trim crusts from bread. Cut into 1-inch squares. Cut cheese into bite size pieces. In a 2-quart casserole dish, alternate layers of bread and cheese. Pour melted margarine over the layers. Beat eggs, salt, mustard, pepper and milk; pour over layers. Cover; refrigerate overnight. Bake, covered, in a preheated 350° oven for 30 minutes. Uncover; bake for 30 minutes, or until golden and puffy.
Mix all ingredients together well and put in a 9 x 5-inch loaf pan. Bake at 350° for 1 hour; carefully pour off drippings. Combine 1/2 cup picante sauce and brown sugar; mix well and spread over surface of meat loaf. Bake another 15 minutes. Let stand 10 minutes before cutting and serving.
Cook on stove or in microwave until it boils and thickens. Add small container Cool Whip just before serving.
Rinse and sort beans. Render meat in skillet. Remove meat and place on side. Saute in fat in skillet, onion, garlic, parsley and celery. Add these with salt and pepper to beans. Cook over low heat for 1 1/2 hours. To make creamy, cook for 3 to 4 hours. Serve over rice.
Spread cream cheese in bottom of dish. Spread chili on top of cream cheese. Cover with cheese to taste. Heat in oven or microwave until cheese is melted.
Potato must be cold! Grate cold potato. Melt margarine and heat until it bubbles. Add onion and cook until transparent; add grated potato to cover bottom of skillet. Brown, turn and brown the other side. Serve warm. Use heavy skillet and cook only what you can turn easily.
Grease and flour a 12-cup Bundt pan. Prepare cake batter according to German chocolate cake mix directions. Pour prepared cake batter in Bundt pan.
In a large bowl, mix flour, baking powder and baking soda. Add Crisco and blend like a pie crust. Add sugar; mix well. In a small bowl, mix milk, vanilla and eggs. Blend all together and add a dash of nutmeg. Roll out on a floured surface. Cut out with cookie cutter and place on a cookie sheet. Sprinkle with cinnamon-sugar and bake at 350° for 12 minutes.
Brown beef and onion in skillet. Cook 1 box of Uncle Ben's long grain wild rice as directed plus add 1 cup more water for the additional 1/2 cup of regular rice. Add beef and onion to rice and all other ingredients. Put into large Dutch oven pan. Bake, uncovered, for 30 minutes at 350°.
Mix flour, brown sugar, baking powder and soda. In another bowl mix oil, eggs, oatmeal, raisins and vanilla. Add to dry ingredients and stir just until moistened. (Batter will be thin.) Spoon into muffin cups. Bake at 350° for 18 minutes.
Combine oats, sugar, syrup and butter; mix well. Press into greased baking pan and bake in 350° oven for 10 to 15 minutes. Remove from oven. Immediately sprinkle chocolate pieces atop crust. Spoon peanut butter onto crust. Spread peanut butter and chocolate pieces together to edges of pan.
Combine all ingredients. Mix well. Firmly press mixture into bottom and sides of lightly greased pie plate (or spring pan). Bake at 350° for 10 minutes if pie recipe calls for it.
Cream shortening and sugar. Add egg and molasses; mix well. Mix flour, spices and salt. Dissolve baking soda in buttermilk. Add with flour mixture to molasses.
Bring large pot of lightly salted water to a boil. Cut an X into stem end of each sprout with tip of sharp knife. Plunge Brussels sprouts into hot water. Return to boil and cook 5 to 10 minutes over medium-high heat until tender. Refresh under cold running water. Drain well. In large skillet before serving, melt butter. Add the cooked Brussels sprouts and honey. Saute over medium heat until glazed and heated through. Add pine nuts and toss to mix. Season to taste and serve immediately. Serves 6.
Mix dry yeast into warm water. Set aside. Mix sugar, salt, cinnamon and butter. Stir in yeast mixture and egg yolk. Beat in 1 1/2 cups flour. Add raisins. Stir in remaining flour. Knead on floured surface. Sprinkle flour on hands and work on surface until dough no longer sticks. Knead for approximately 7 to 10 minutes. Form into ball and place into buttered bowl. Roll and turn in bowl to grease entire ball (approximately 1 tablespoon butter, softened). Cover and place in warm place for 1 hour or until double in size. Punch down and shape into loaf. Place in greased bread pan. Cover with cloth; let rise 35 to 40 minutes. Bake in preheated oven at 400° for 30 to 35 minutes. Makes 1 loaf.
Dissolve Jell-O in boiling water. Mix in crushed pineapple and blueberry pie filling. Let congeal in 9 x 14-inch pan. Cream sour cream, cream cheese, sugar and vanilla; spread over top of congealed salad. Sprinkle top with chopped nuts.
In large skillet, melt butter over low heat; gradually add flour, stirring constantly for 30 to 45 minutes. Slowly add cream; cook and stir until mixture begins to thicken. Add shrimp, peas, salt and paprika. Stir well. Heat until shrimp are warm. Serve on toast. Serves 4.
Beat eggs slightly. Add sugar, flour and butter; mix well. Add buttermilk and vanilla. Pour in pie shell. Bake on 325° until set.
Combine vegetables, then mix vinegar, sugar and salt together cold. Add to tomato mixture and refrigerate. Keeps for several weeks.
Beat eggs. Mix flour and sugar and add to eggs. Add milk slowly and continue mixing. Add vanilla and melted oleo. Pour into a greased 9-inch Pyrex (glass) pie plate. Bake at 325° for 45 minutes.
Boil, debone and chunk up chicken. Mix together chicken, chicken broth, chili powder, green chilies, cream of mushroom soup, cream of chicken soup and black pepper. Layer nachos, cheese and chicken mixture. Bake at 375° for 40 minutes.
In a saucepan melt butter and unsweetened chocolate. In a bowl combine sugar, egg, coconut, vanilla, graham crackers and nuts. Mix in chocolate mixture. Press in a 13 x 9-inch pan. Beat separately: 3/4 cup butter, confectioners sugar, milk and vanilla. Spread over graham cracker crust. Cover with 2 squares unsweetened chocolate, melted.
Melt 1/2 stick of butter in pan. Mix the ingredients. Pour into pan and bake at 350° for 45 minutes. Cool and frost. Keep refrigerated.
Mix oil, sugar and vanilla into eggs. Add squash. Sift flour, soda, salt and baking powder. Add to mixture; add cinnamon and blend until creamy. Pour in loaf pan. Bake at 350° for 1 hour or until done.
Cook broccoli according to directions; drain well. Melt butter in small pan. Add basil and mushrooms. Cook and stir. Spoon over broccoli and serve.
Saute mushrooms and onions in margarine. Add flour and herbs; cook and stir 1 minute. Add milk; cook and stir until thick. Add salmon, squash, peas, tomato, parsley and wine. Toss hot noodles with vegetable mixture. Season to taste with salt and pepper. Garnish with lemon wedges. Makes about 6 servings. Low calorie; contains approximately 267 calories per serving.
Mix together for baking; cook for 15 minutes at 350° in large cookie sheet.
Dissolve yeast in warm water. Cut shortening into flour, sugar and soda. Stir in milk and yeast mixture until dough leaves side of bowl. Turn dough onto generously floured cloth covered board. Gently roll in flour to coat; shape into ball. Knead 25 to 30 times, adding flour if needed. Place dough into lightly greased bowl and cover. Place in refrigerator for at least 3 hours, no longer than 3 days. Roll out and pat 1/2-inch thick. Cut; let rise about 1 hour. Bake at 400°.
Sift flour, salt, nutmeg, cinnamon, and soda. Mix oil, eggs, and sugar. Add flour mixture to oil mixture and mix well. Add apples, nuts, vanilla, and brandy; mix again. Batter will be very stiff like cookie dough. Spread into lightly greased 13 x 5 x 2 inch pan. Bake at 350 degrees for 35 to 45 minutes. This is a very rich cake and should not be iced. The crust is crunchy like a cookie and the inside in moist and chewy like a brownie.
Brown sausage in a large Dutch oven; drain off fat. Add celery and cook for 10 minutes. Add the rest of the ingredients, except green peppers; cook, covered, for 10 more minutes. Add green peppers before serving, then top with grated cheese (if you like).
Wash and drain blueberries; dry. Toss with 2 tablespoons flour. Cream margarine, sugar and eggs (one at a time) with mixer. Sift remaining flour, baking powder and baking soda into creamed mixture, alternating with banana; e.g., flour mix (mix), banana (mix), flour mix (mix), banana (mix). Stir in blueberries with spoon. Bake at 350° for 50 to 60 minutes. (Pam or grease with flour.)
Open pineapple and put in colander to drain. Heat water. Dissolve jello in the hot water, then add the ice cubes to cool it before adding the orange juice. Put the marshmallows, pineapple and bananas in a glass pan, 8 1/2x11 1/2, and pour the jello mixture over it. Stir and refrigerate until firm.
Crush crackers, reserving 1 cup for topping. Mix melted margarine into remainder of crushed crackers; mix well. Press this into a medium sized pie dish, ensuring that you cover the sides of the pie dish as well as the bottom. Refrigerate the dish so as the base can set before adding the filling. Fry onion and parsley for a few minutes. Beat together eggs and milk, then add the tuna, cheese, onion and parsley, stirring well to blend. Pour mixture into pie dish. Sprinkle reserved crackers over the top. Bake at 350°F, 180°C for approximately 1 hour until golden brown. Serve cool with salad.
Brown hamburger and onion, drain well. Mix Veg-All, cream of chicken soup and mushroom soup. Add to the hamburger mixture. In bottom of deep casserole dish pour hamburger mixture and top with Tater Tots. Bake at 350° until bubbly around edges.
Mix Jell-O, boiling water and sugar together. Let cool. When ready to serve, add chilled pineapple juice, lemon juice and 2 1/2 pineapple juice cans of water. Serves 35 to 40. This makes a pretty punch for Christmas if you use strawberry Jell-O.
Wash eggplant; cut in half lengthwise. Remove pulp, leaving a 1/4-inch shell. Set shells aside. Chop the pulp; set aside. Combine bacon, onion, green pepper and mushrooms in a large skillet; saute until bacon is cooked. Add eggplant pulp, tomato, salt and pepper; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Dissolve Jell-O in 1 1/2 cups of boiling water. Blend together the milk, mayonnaise and horseradish. When Jell-O is cooled, add it slowly to milk mixture, then add 2 cups of cottage cheese and 1 cup crushed, drained pineapple.
In a large bowl, combine the soup, sour cream, onion, salt and pepper. Add the broccoli, cauliflower, noodles and 1/4 cup of the cheese. Mix gently. Pour into a greased 13 x 9 x 2-inch baking dish. Top with remaining cheese. Bake uncovered at 350° for 30 minutes or until heated through.
Soak cucumbers in boiling water to cover them. Use fresh boiling water each day. On day 5 slice cucumbers and pour hot syrup (made from all ingredients) over them. Heat syrup for 3 days. On day 4, place pickles in jars. Pour hot syrup over pickles. Seal and process 5 minutes. Enjoy.
Fry hamburger, bell pepper and onion in tablespoon grease. Add salt, pepper and chili powder. Add cooked spaghetti and tomatoes; add more water, if needed. Let simmer 20 minutes.
Melt margarine in bottom of a 9 x 13-inch pan. Lay hash browns over margarine. Layer meat and cheese over hash browns. I separate bowl beat eggs, milk, salt and pepper together, then pour over the casserole. Bake at 325° for 45 minutes covered, then uncovered for 15 minutes. Let sit for 10 minutes.
Boil catfish for 15 minutes. Debone and chip up. Set aside. Heat the oil in a large saucepan over medium high heat. Stir in flour to form a thin paste. Continue cooking, stirring occasionally, until caramel colored. Add picante sauce to the flour mixture. Then season with salt, pepper, sugar, Worcestershire sauce and Tabasco. Simmer 10 minutes, then add catfish and simmer 30 minutes. Serve over rice.
Bake cake as directed in a 9 x 13-inch pan. Combine condensed milk and cream of coconut. Pour over cake (punch holes in cake).
Grease 13 x 9-inch baking pan.	Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels.	Press evenly into prepared pan. Smooth top with spatula. Melt remaining peanut butter (1/2 cup) and remaining chocolate morsels (1 1/2 cups) in medium saucepan over lowest heat (double boiler), stirring constantly until smooth. Spread over graham cracker crust in pan.
Combine Cookie Mix, egg, water and vanilla. Beat until well mixed. Pour into greased 8 x 8 x 2-inch pan. Sprinkle topping over batter. Bake 20 minutes at 375°.
In a large bowl, mix 1/2 cup of mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape meat mixture into a loaf. Place in an 8 x 4-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Spoon off drippings and reserve. In saucepan, heat remaining soup, water and drippings to boiling. Thin sauce with additional water as desired. Pour over meat loaf and serve.
In medium saucepan, combine gelatin, the 1/2 cup sugar and salt. Add milk and chocolate. Cook and stir over low heat until gelatin is dissolved and chocolate is melted. Remove from heat; stir small amount of hot mixture into egg yolks. Return to saucepan; cook and stir until mixture thickens and boils. Remove from heat; add peppermint extract and cool until partially set. Beat egg whites until soft peaks form; gradually add the 1/4 cup sugar and beat to stiff peaks. Fold into chocolate mixture. Fold in whipped topping. Turn into baked pie shell. Chill until filling is set. Garnish with additional whipped topping and crushed peppermint candy.
Dissolve yeast in 1/4 cup warm water; add 1 tablespoon sugar and set aside. Place shortening and sugar in large bowl; add 2 cups boiling water. Mix and cool. When warm, beat in eggs and yeast. Stir in 1 1/2 cups flour; mix well and stir in rest of flour. Cover bowl with plastic wrap; put plate over top. Refrigerate after 2 hours; punch down and refrigerate overnight. Next day, punch down. Shape by rolling out 1/4-inch thick; cut with cutter and fold each in half and press edges together. Place on greased sheet; let rise until double. Bake at 350° to 400° until brown.
Cook squash until soft. Drain and add salt, pepper, margarine, crackers and egg. Pour into casserole. Top with grated cheese and onion slices. Bake, covered, at 350° for 30 minutes.
Preheat oven to 425°. Prepare pie crusts. In large mixing bowl, blend each ingredient. Pour ingredients into unbaked pie crust. Bake at 425° for 15 minutes. Lower temperature to 350° and continue baking for 35 to 40 minutes or until test knife inserted comes out clean. Cool before cutting. Makes 1 large or 2 small pies.
Combine all ingredients into saucepan; drain one can of clams only before adding in. Do not add milk or water. Cook and enjoy!
Cook rice in vanilla ice cream and milk on medium heat. Stir so rice doesn't stick. Cook until rice is tender. Remove from heat. Beat with mixer 2 eggs, 1/2 cup sugar and 1 teaspoon vanilla. Return rice mixture to low heat and gradually add egg mixture, stirring constantly, for about 5 minutes. Cool in refrigerator.
Mix pudding mix and buttermilk until smooth. Fold in thawed Cool Whip. Cut fruit into chunks. Layer fruit in large bowl with pudding mixture, beginning and ending with fruit.
Boil 4 cups water. Add mint. Boil another minute and strain. Pour into cup with tea bag. Add sugar as you like.
Make cornbread; crumble when cool. Add onion, eggs, pepper and sage. Moisten with chicken broth
Place chicken in open dish, each piece separated. Mix sauce and pour onto chicken. Place in 350° oven for one hour. Ready to serve.
Combine rolled oats, sifted flour, sugar and coconut. Combine butter and golden syrup and stir over gentle heat until melted. Mix soda with boiling water. Add to melted butter mixture and stir into dry ingredients. Spoon dessert spoonfuls of mixture onto greased oven trays. Allow room for spreading. Bake in slow oven for 20 minutes. Cool on trays. Makes approximately 36.
Remove meat from bones. Mix all ingredients together. Pour in 2 x 10-inch baking dish. Bake in 350° oven for 20 minutes or until done.
Cook hamburger, onions and garlic. Add other ingredients and cook 10 minutes longer. Makes about 1 gallon.
Bake potatoes until done. Allow to cool, then cut into bite-size pieces. (Skin may be removed or left on.) Cover bottom of large baking dish with potatoes. Cook bell pepper and onion until tender. Melt cheese; add tomatoes, cooked peppers and onions. Pour over potatoes. Cook at 350° for 15 to 20 minutes.
Beat eggs until light and fluffy. Add oil, sugar, vanilla and zucchini. Add dry ingredients; mix well. Add nuts. Bake at 325° about 1 hour. Makes 2 or 3 loaves.
Mix the chicken, cheese, mushrooms, onions, mayonnaise, salt and pepper together. Beat one egg and add to 1 1/2 cups Bisquick with enough water for usual biscuit consistency. Fold in first mixture with second mixture. Heat oven to 450°. Spread mayonnaise on one side of 6 pieces of bread.
Mix syrup, butter and peppermint oil. Mix in powdered sugar a little at a time. Place in a plastic bag and knead until smooth. Pinch off and flatten or put into candy molds. Sprinkle with sugar.
Combine flour, sugar and baking powder. Combine milk, butter and egg until blended. Stir into flour mixture just until moistened. Spoon half of the batter into muffin cups, filling half of each cup. Divide raspberries among cups, then top with remaining batter.
Blend all ingredients until smooth. Store in covered container in refrigerator. Stir before serving. Will keep up to 1 month.
Put pie shell in pie plate. Mix all other ingredients together. Put pie shell on top. Crimp edges. Poke holes in top. Cook for 30 minutes at 350°.
Place pie shell in oven-glass pie plate. When slightly thawed, press to conform to shape of plate. Prick and bake in conventional oven until golden brown. Place broccoli and onion in 1-quart microwave-safe dish. Cover with plastic wrap, turning back one edge to vent. Microwave on High power 6 minutes. Stir once. Drain thoroughly.
Preheat oven to 350°. Combine peanut butter gradually. Stir in milk. Add raisins. Drop dough by teaspoon onto greased cookie sheet. Bake 10 minutes.
Mix ingredients. Place bacon across top. Bake at 350° for 1 hour.
Mix first five ingredients in large bowl. In another bowl, mix remaining ingredients. Beat until sugar dissolves. Pour over first mixture and mix well. Cook for 1 hour at 250° to 300°, stirring occasionally. Store in cool, dry place or refrigerate in covered container.
In a heavy skillet, heat 1 tablespoon olive oil and crumble the beef into it. Brown the meat lightly. (Break it up and separate the pieces.) Add the onion as the meat cooks. When the meat is brown and onions transparent, pour off the fat and transfer to a large saucepan (not an iron pot, they give tomatoes an unpleasant taste). With the saucepan over low heat, add the tomato products and bring to a simmer. Add the rest of the ingredients except for the sugar and 1 tablespoon olive oil.
Mix all ingredients in a pan. Boil about 3 minutes. Take off heat and add quick oats, peanut butter and vanilla, then drop by teaspoonful on wax paper.
Mix well in cold water the cornstarch. Then heat to boiling point; then lower to medium heat, stirring all the while for about 4 to 5 minutes, until thick. Add jello and Sweet 'N Low. Let congeal in refrigerator about 1 hour; then add chopped strawberries and pour into graham cracker crust. Top with lite Cool Whip before serving. May sprinkle with nuts. Very good.