HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make tomato soup as directed on can. Chop pepperoni into quarters and add to soup. Simmer. Top soup with 1 tablespoon Mozzarella and 1 tablespoon croutons per serving, when ready to serve.
Roll bread dough into a rectangle 15 x 10-inches. Arrange a row of salami, a row of Provolone cheese, row of salami, row of cheese and end with a row of salami down center of rectangle (about 20 slices salami, 16 slices cheese). Top with pepper salad. Fold long side in 1/3. Then fold over completely. Brush with oil from drained pepper salad. Sprinkle with paprika. Bake for 25 minutes or until golden brown. Bask with oil while baking.
Tear bread into pieces. Soak in milk until well mixed. Add sugar, eggs, vanilla, raisins and coconut. Stir well. Pour pudding into greased 9 x 13-inch pan. Bake until very firm at 325° for 60 minutes. Cool. Serve with ice cream.
Prepare chili as directed on package. Top with cheese, sour cream, onions and pepper. Makes 8 servings.
Cream butter and sugar. Add eggs and mix well. Add flour and sour cream alternately. Add baking powder, soda and vanilla. Mix well.
Preheat oven to 350°. Grease and flour 2 (8-inch) square or round baking pans. Thoroughly cream margarine with sugar. Beat in eggs and vanilla. Sift together cocoa, flour, baking powder, baking soda and salt. Add dry mixture. Stir in sauerkraut. Spoon into prepared baking pans. Bake about 30 to 35 minutes. Let cool. Spread with whipped cream frosting. Makes 8 servings.
Mix all ingredients. Pour in uncooked pie shell, top with remaining pie shell. Bake at 375° until golden brown.
Knead well and mold into neat small biscuits with your hands. Bake well and you have a good sweet biscuit that will keep for weeks in a dry place.
Saute onion and garlic in liquid Butter Buds. If using fresh mushrooms, also saute them. If using canned mushrooms, wait to add them later. After onion is cooked, add tomatoes, tomato paste, salt, pepper and other seasonings.
Brown pork chops in frying pan. Empty 1 can cream of mushroom into 2 cup measuring cup and mix. Add milk to get 2 cups. Empty into baking dish. When chops are browned, spread them out in the baking dish. Mix second can same as first and pour over top of pork chops. Bake at 350° for 1 hour in preheated oven, uncovered.
Drain pineapple, reserving liquid. Add cold water to make 1 cup. Stir boiling water into gelatin in a large bowl (2 minutes to completely dissolve). Stir in measured liquid. Refrigerate until slightly thickened. Stir in whipped topping; stir until smooth. Refrigerate until mixture will mound (about 10 minutes). Stir in oranges, pineapple, marshmallows and coconut. Pour into mold or molds. Refrigerate until firm.
Cook ziti rigati; drain. In medium saucepan, melt butter. Stir in flour, mustard and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine ziti, cheese sauce, corned beef and onions; mix well. In a 13 x 9-inch baking dish, layer one-half each of the ziti mixture and sauerkraut. Repeat layers. Top with bread cubes. Bake at 350° until hot, about 30 minutes. Makes 6 to 8 servings.
Into large bowl of electric mixer, sift together flour, sugar, baking soda, salt and spices. Add apples, shortening, nuts and eggs. Beat until well mixed. Turn into greased and floured round spring-form pan or divide into 2 (9-inch) layer cake pans. Bake in preheated 325° oven for 45 minutes or until cake tests done. Cool. Remove from pans. Frost with caramel frosting, if desired.
Start at 4:30 to 5:00 p.m. Dissolve yeast in warm water. Add melted shortening and butter, sugar, salt and eggs. Beat and add flour until you can't beat anymore. Then knead the rest of the flour in. Dough will be sticky. Knead, then cover with towel. Set in warm place. Punch down every hour until 9:30 or 10. Make into buns and put on greased pans. Cover with towel and plastic. Set overnight. Bake at 375° for 15 to 20 minutes.
Cook ground beef and onion until meat lightly browns. Drain off fat. Add water, tomato paste, sugar, salt and pepper. Bring to boil, then let simmer 2 to 3 hours. Stir occasionally. Cook lasagna until tender. Drain and wash with cool water until able to handle.
Boil potatoes for about 15 minutes. Add soup, salt, pepper and crumbled bacon. Cook until tender. Serves 4 to 6.
Layer half the green beans and water chestnuts. Combine the next 5 ingredients together. Use half of this mixture over the first layer of green beans. Layer remaining green beans and water chestnuts and spread remaining cheese mixture. Sprinkle on paprika. Bake at 350° for 25 minutes until bubbly and just beginning to brown.
Combine first 4 ingredients in a mixing bowl; sprinkle yeast over mixture, stirring until dissolved. Gradually add flour, mixing well after each addition.
Beat sugar and butter until well blended. Add eggs and molasses. Stir in remaining ingredients. Cover and chill 1 hour. Roll out to about 1/4-inch thick and cut out Gingerbread Boys. Bake at 350° for 10 minutes. Decorate before baking with M&M's. When cool, make icing and decorate with bow ties, etc. Makes 24 cookies.
Mix all ingredients together. Pinch off small pieces and shape into fingers. Cook at 325 degrees for 20 minutes or until light brown. Roll gently into powdered sugar while hot.
Mix together; place in a 9 x 13-inch pan, which you place in a pan of water to bake. Bake 40 minutes, or until done in a 350° oven.
Combine crumbs and margarine; press firmly on bottom of 13 x 9-inch baking pan. In medium saucepan over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla. Pour evenly over crust; top with nuts and remaining chips. Bake 20 minutes or until set. Cool. Cut into bars.
Drain sauerkraut and wash in cold water. Squeeze out all excess water. Add sugar and set aside until sugar dissolves. Add all other ingredients. Mix thoroughly. Flavor improves if kept in refrigerator overnight.
Saute onions in bacon drippings. (Requires 2 frying pans with 2 tablespoons of bacon drippings per pan.) In a 9 x 13-inch pan, layer onions, cheese and bacon. Finish top with crumbled Ritz crackers. Bake at 350° for 45 minutes.
Brown hamburger meat; drain. Combine all the ingredients with meat; simmer for 10 minutes. Really good served with fried potatoes. This is a family favorite.
Mix all ingredients except peanut butter and Hershey bar. Bake at 350° for 20 minutes in 11 x 17-inch greased cookie sheet with sides. Remove from oven and spread with peanut butter while cake is still hot. Refrigerate until peanut butter hardens. Melt chocolate bar. Spread over cake and cool again.
Cook 2 handfuls of macaroni in milk. Add 5 cans of corn and stir in with macaroni. Cook 1 chicken in pan and take out bones. Add a little more milk. Mix and cook on a cookie sheet for 5 hours.
Press 1 package of rolls into bottom of 9 x 13-inch pan (do not grease). Beat well the cream cheese, sugar, vanilla and egg yolk. Spread evenly over rolls. Evenly roll out second package of rolls; spread over cheese mixture. Beat egg white until frothy; brush on top.
Cream together butter and sugar. Dissolve baking soda in buttermilk. Add all other ingredients to creamed mixture and mix well. Pour into greased and floured loaf pan. Bake at 325° for 50 minutes.
Separate egg yolk from egg white. Set white aside. Blend together egg, softened cream cheese, sugar, lemon juice and vanilla. Mix well. Grease a cookie sheet with margarine. Spread 1/2 of 1 package of rolls on one side of the sheet. Do the same with the second half. Spread cheese filling over the 2 crescent roll layers. Top this with the other package of rolls and pinch the top and bottom layers together. Beat egg white and brush on top of the 2 cheese rolls. Bake at 350° for 25 to 30 minutes. Dust with powdered sugar.
Combine over hot (not boiling) water the chips and vegetable shortening. Stir until chips mixture is smooth. Remove from heat, but keep chocolate over hot water. Dip pretzels into mixture and coat evenly. Shake off any excess. Place pretzels on wax paper-lined cookie sheets. Chill in refrigerator until coating sets (about 15 minutes). Gently loosen from wax paper. Serve immediately or store in refrigerator until ready to serve.
Combine in blender 30 seconds. Pour in jar and refrigerate. Absolutely delicious.
Over medium flame, heat vegetable oil in large skillet. Stir-fry sliced beef, then remove. Cut onions in thin wedges and mince garlic clove. Stir-fry these briefly, then add broccoli and cauliflower and stir-fry for 2 minutes. Add mushrooms and replace beef. Now mix crushed bouillon cube and soy sauce in. Blend cornstarch in 3/4 cup water and add to skillet. Stir and cook for 5 minutes more. Serve along with cooked rice or mixed vegetables.
Spray a Bundt pan with Pam. Cut biscuits into fourths and roll in sugar, cinnamon and nutmeg mixture. Throw into Bundt pan. Melt butter into remaining sugar mixture and pour over top of biscuits. Bake at 400° until done and pour out onto plate. Enjoy!
Boil chicken, set aside to cool. Debone and cut into bite size pieces. Cook vegetables. Cook stuffing according to package. In a large bowl, mix broth, chicken, vegetables, stuffing and soup. Spray 9 x 13 pan with Pam. Crush the whole bag of chips. Put half the chips in the pan and spread evenly. Spread chicken mixture over chips, and top with remaining chips. Bake at 300° for 35 minutes. Makes 8 servings.
Mix dry jello in Cool Whip and mix good. Add cottage cheese and oranges, keeping some for top.
Mix sugar and oil. Add eggs and mix well. Add flour. Mix. Add apples and nuts. Mix well. Pour mixture into greased and floured 8 x 12-inch or 9 x 13-inch pan. Sprinkle butterscotch morsels on top of cake. Bake at 325° to 350° for 45 minutes or until done.
Mix whipped potatoes with eggs, vanilla, salt and sugar. Put in 9 x 12 greased casserole dish.
Brown ground beef; mix in remaining ingredients in order. Bake in a 13 x 9 x 2-inch pan for 20 minutes at 350°.
Cook noodles; drain and rinse in cold water. Saute onion in margarine; add Accent, celery salt and lemon pepper. Mix well. Add soup, broth, noodles and chicken. Mix well after each addition. Add peas and pimento. Mix thoroughly.
Beat oil and sugar together well. Add eggs and beat well. Sift flour, cinnamon, soda and baking powder together; blend with egg mixture. Fold in carrots and nuts. Bake at 350° until done about 30 - 35 minutes. Insert toothpick in center to check for doneness. If toothpick comes out clean, cake is done.
In a small saucepan, cook onion in butter until tender, but not brown. Drain corn. In a bowl, combine eggs, corn, milk, sugar and 1 teaspoon salt. Add the onion mixture. Turn into an 8 x 1 1/2-inch round baking dish. Place in a large baking pan. Place on oven rack. Pour boiling water into large baking pan to a depth of 1-inch; bake, uncovered, in a 350° oven for 25 to 30 minutes or until a knife inserted near center comes out clean. Makes 6 servings.
Preheat oven to 450°. Put all ingredients in a large plastic bag and shake until all potatoes are evenly coated. Empty potatoes into a large casserole dish. Bake 40 minutes, stirring occasionally, until potatoes are tender and brown. Sliced or grated cheese can be added the last 10 minutes and allowed to melt.
Mix all together to make a stiff batter. Put in greased bowl and grease top also (I use Pam). Cover with towel and let rise for 8 hours at room temperature. Divide into 3 equal parts. Place in greased loaf pans. Let stand at room temperature 8 hours. Bake at 325° for 30 to 40 minutes.
Pour Kahlua and cream over ice. Add a splash of soda, ginger ale or cola (your favorite). Give it a quick stir. Enjoy.
Freeze Heath bars and use all 8. Grease and flour 9 x 12-inch pan. Mix sugars, butter, buttermilk and egg in mixer. Add flour with soda and vanilla; mix. Pour into prepared pan.
Cream butter, sugar and cream cheese. Add half flour and 3 eggs to butter mixture. Mix well, then add remaining eggs and flour. Mix well. Add vanilla. Bake at 325° about 1 hour and 15 minutes.
Cream shortening, sugar and brown sugar. Beat in eggs and vanilla. Sift dry ingredients together and add to mixture. Fold in oats and chocolate bits.
Sift flour, soda, cinnamon and salt together. Set aside. Blend sugar, oil and eggs. Slowly add dry mixture. Blend until smooth and creamy. Beat in carrots. Pour batter into two 8-inch greased and floured cake pans. Bake until center springs up when touched. Cool layers. Put filling between layers and frost top of cake.
Brown meat, onion and bell pepper. Add following ingredients: sour cream, soups, corn, egg noodles, salt and pepper. Turn into 2-quart Pyrex dishes; top with grated cheese. Bake for about 30 minutes at 350°, until cheese is melted. Can be frozen to use at a later date.
Place in baking dish in order given and cover with foil. Bake at 325° for 1 1/2 hours. May add parsley for decoration if desired.
Mix all ingredients. Put in bundt or angel food cake pan in cold oven. Bake at 325 degrees for 1 hour 40 minutes.
Mix water and yeast; let stand while you mix dry ingredients together. Add yeast mixture and oil to dry ingredients. Grease another large bowl and put mixture in it. Cover and let rise in warm place. Knead down and place in rolls. Let rise again. Cook at 400° for about 25 minutes.
Combine first 5 ingredients in the blender and then add enough ice cubes to fill to top line. Blend on high speed until well beaten. Serve in chilled glasses.
Beat eggs and milk together and corn and sugar; mix well. Cut bread into 1/2-inch cubes and put in greased 9-inch pan. Pour egg mixture over bread. Dot with butter. Bake at 350° for 50 to 60 minutes or until knife inserted near center comes out clean.
Blend together one cup of God and a cup of Jesus, mixed in half a cup friendship and a cup of thoughtfulness. Creamed together with a pinch of powdered tenderness. Very lightly beaten in a bowl of loyalty with a cup of faith and hope, love and charity. Be sure to add a spoonful each of gaiety that sings and also the ability to laugh at little things. Moisten with the sudden tears of heartfelt sympathy. Bake in a good-natured pan and served repeatedly. Servings should last a lifetime.
Grind all ingredients small. Add 3/4 cup sugar. Let stand and refrigerate.
Mix all together and bake in a greased pan at 350° for 50 minutes.
Combine ingredients in casserole. Sprinkle with shredded Cheddar. Bake at 350° until light brown.
Mix all dry ingredients together and add the rest one at a time. Mix very well. Pour into greased and floured cake pans and bake at 400° or until done. Only takes about 15 minutes per layer if you do them thin. If not, bake as you would a normal cake. Can be done as 3 layer cake or in a 9 x 13 cake pan.
Mix pretzels, margarine and sugar together and pat into 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Cook first 3 ingredients to 240°. Add gradually 2 1/2 cups heavy cream and boil to 230°. Add vanilla and cook to 240°. Add pinch of salt at any time. Cover 80 (1 1/3 pounds) marshmallows and cool. Wrap individually in wax paper.
Cook beef until brown; drain fat. Reduce heat to medium. Add cream cheese, salt and chili powder. Simmer 5 minutes. Toss shells with butter. Fill with beef mixture. Arrange shells in buttered 13 x 9-inch pan. Pour taco sauce over each shell. Cover with foil. Bake at 350° for 15 minutes. Uncover. Top with cheese and chips. Bake 15 minutes. Top with sour cream and onions. Garnish lettuce, tomatoes and olives.
Prepare dinner as directed. Add tomatoes, olives and sour cream. Mix lightly. Combine remaining ingredients, mix well. Spread into 10 x 6-inch baking dish. Bake at 350° for 20 minutes. Drain. Top with dinner mixture. Continue baking 20 minutes. Let stand 5 minutes before serving. Makes 6 servings.
Mix ingredients and bake in oven. You may leave bacon uncooked and bake the beans until bacon is done. Also can be cooked on a smoker.
Bake 2 iron skillets of cornbread as per directions on back of Martha White package. Bake at 450° for 20 to 25 minutes.
Brown hamburger with onion and green pepper; drain. Bring noodles to a boil, then simmer for 15 minutes. Mix the first 7 ingredients together. Layer a dish with noodles, then meat mixture alternately. Spread cheese on top and bake at 350° for 45 minutes.
Combine first 3 ingredients. Press into 9 x 13 pan. Bake at 350° for 10 minutes.
Stir and mix well in bowl. Bake in muffin tins at 350° for 20 minutes or until golden brown. Will keep in refrigerator for days. Can bake as you need them.
In saucepan melt chocolate and shortening together. Add sugar and vanilla; mix well. Add egg and beat thoroughly. Sift together flour, baking powder and salt. Add to chocolate mixture. Blend in milk and nuts. Mix well. Chill dough several hours. Form dough into small balls and place on ungreased baking sheet. Bake at 375° for 8 to 10 minutes. While warm, dust each ball with powdered sugar. Makes 36 balls.
Dust chicken lightly with flour, saute in olive oil until browned slightly on each side. Dump onion, parsley, basil, rosemary, and garlic onto chicken. Pour chicken broth on the spiced chicken. May need to use more or less, depending on how much chicken you cook. Salt and pepper to taste. Simmer on the lowest heat possible for 1 1/2 hours. One half hour before serving, pour mushrooms in pan. Simmer 1/2 hour more. Serve hot over linguine, topped with parmesan cheese.
Mix sugar, pineapple and cranberries. Set in refrigerator overnight. Add remaining ingredients and mix well 1 hour before serving.
On a well-greased board, sprinkle each roll with chopped pecans. Roll out flat to form circle. Turn over. Sprinkle with more pecans, and roll again. Place on lightly greased cookie sheet and bake at 350° for 12 to 15 minutes. Cool. Garnish center of each with icing and pecan half. Makes 8 servings.
Cook macaroni. Place onion and 2 tablespoons margarine in small saucepan over medium heat and cook. Stir in flour, mustard and pepper. Cook 1 minute, slowly stir in milk, stirring until smooth. Add about 3/4 of cheese to macaroni and mix with fork to coat macaroni. Put in baking dish; top with rest of cheese. In small saucepan over low heat, melt 1 tablespoon margarine. Stir in bread crumbs. Sprinkle crumbs on top of macaroni and bake, uncovered, 20 minutes in 350° oven.
Grease a 13 x 9 x 2-inch pan. Beat eggs slightly in large bowl. Add flour, baking powder and salt and blend. Add rest of ingredients and mix until just blended. Pour into greased pan and bake at 400° for 14 minutes and then at 350° for 35 to 40 minutes. Cut in squares and serve hot. Yields 16 or more large servings.
Cut potatoes in 1/2 or 1/4 for faster cooking. Place in steamer basket for 15 to 20 minutes until tender.
Mix sugar and sour cream together. Let come to a full boil that you cannot stir down. Boil on medium heat for 2-3 minutes, stirring constantly. Remove from heat, add vanilla and stir 2 or 3 times. Add nuts and stir rapidly until nuts are well coated and sugared. Pour out on cookie sheet. Separate nuts so they will not stick together. You must use pure granulated sugar for the nuts to sugar properly.
Place chicken in baking dish. Bake, covered, for 15 minutes in preheated 425° oven; drain. Combine next 4 ingredients in a saucepan; cook, stirring constantly until sauce is thickened. Pour heated sauce over chicken; top with cheese. Bake 5 minutes, uncovered. May garnish with fresh parsley.
Arrange vegetables in layers in buttered casserole (except tomatoes). Combine tomatoes, tapioca, sugar and seasonings. Heat and pour over vegetables. Cover with buttered bread crumbs. Bake at 350°, uncovered, about 1 1/2 hours. Allow to stand 3 to 5 minutes at room temperature. Serves 8. Enjoy!
Set oven at 375°. Grease 9 x 5-inch loaf pan.
Dissolve sugar in water and bring to a boil. Cool. Mash bananas by hand or in a blender.
Mix all ingredients in large roaster, except for cornstarch. Cook over medium to low heat for about an hour. Add cornstarch, mixed with another 1/2 cup water; stir in to thicken. Add a small bottle white Karo syrup ad if you want it hotter, you can add some crushed red pepper. Cool and pour into jars; store in refrigerator. Makes about a gallon.
Bake cake mix as package directs. While still hot, punch holes in cake with handle of wooden spoon. Pour milk over cake while still hot. Heat hot fudge sauce and caramel sauce in microwave until it is warm enough to pour over cake. Let cool. Whip the whipping cream with sugar and vanilla added. Top cake. Sprinkle crushed candy bar over the whipped cream.
Cook the first 4 ingredients until mixture comes to a boil. Remove from heat. Add the chopped pecans and vanilla. Spread on cake.
Soften onion and green pepper in butter. Add rest of ingredients. Lightly score hot dogs and simmer in sauce for 15 minutes. Serve hot dogs in buns with extra sauce.
Boil chicken until tender and meat is falling off bones. Save broth. Combine flour, shortening and milk. Roll into thin dough and cut into short strips. Combine chicken broth, cream of chicken soup and butter in boiler. Bring to a boil. After broth has come to a boil slowly add strips of dough. Reduce heat to simmer, cover and cook for 40 minutes. Do not stir or peek.
Beat eggs in mixing bowl. Add milk and shortening; mix good. Measure and combine dry ingredients. Stir into egg mixture. Drop batter by spoonful onto dry, hot griddle or heavy skillet. As soon as hot cakes are brown on underside, turn over. When puffed, fill with butter or margarine while hot. Add syrup or honey on top.
Combine cheese, onions, soup, melted butter and sour cream. Mix well. Add mixture to the hash brown potatoes. Spread in large buttered casserole dish or 9 x 13-inch pan.
Beat eggs and add all other ingredients. Pour into 1-quart buttered casserole dish and bake uncovered 45 minutes. (Cream- style corn may be substituted, but gives a different textured pie.)
Mix cheese, flour, baking powder, dill and onion. Add eggs and mix until the cheese is evenly distributed in batter. Stir in the shrimp. Heat oil in electric frying pan to 375°. Drop battered shrimp by teaspoonfuls into oil. Cook until golden brown (about three minutes) and turn over. Drain on paper towels. Serve hot.
Use any amount of zucchini; peel, cut into 1-inch pieces. Place in blender. Set blender to liquefy. Blend until liquefies. May be used in place of milk in any recipe. Low in calories and nutritious. Stores or freezes well.
Mix together cornmeal and salted water. Stir in scalded milk. Bring to a boil, stirring. Boil 10 minutes. Blend egg, sugar, molasses, butter, cinnamon and ginger. Pour into buttered 1 quart casserole and bake 1/2 hour. Stir in 1 cup of cold milk. Bake 2 hours at 300°. Serve warm with cream or ice cream.
Brown ground beef in 1 tablespoon of the butter. Place meat in bottom of casserole. Put rice, peas, onions and potatoes in layers on top of meat.
Cook lasagne noodles as directed; drain. Rinse with cold water; drain and lay flat on paper towels in single layer until needed.
Combine zucchini, oil, sugar and eggs. Mix well. Add sifted dry ingredients. Fold in pecans.	Pour into 3 greased and floured (8 1/2 x 4 1/2-inch) loaf pans. Bake at 350° for 1 hour and 15 minutes. Let cool 1 hour. Remove from pans.
Melt oleo in a casserole dish; add onions, rice, bouillon and 2 to 3 cups water. Mix. Cover and bake at 350° for 1 hour. Stir once in a while and add water as needed.
Select a flavor of cake mix. Spray tube or other pan. Add 1 tablespoon flour to cake mix; add applesauce and water (no oil or oleo). Add egg whites instead of whole eggs. Cool in pan(s) on rack. Remove when completely cool. Frost if desired or sprinkle on powdered sugar. Bake at 350° until springs back when touched, about 45 minutes.
Heat and stir the brown sugar, corn syrup, butter and salt until bubbly. Stir in the soda. Add the Cheerios, peanuts and raisins. Spread in a 9 x 13-inch greased pan; bake at 250° for 15 minutes. Stir, cool for 10 minutes, loosen and let stand until cool. Great snack!
Drain potatoes very well and mash with a fork. Add the beaten egg and dash of salt and pepper. Cut firm bananas in 1 to 1 1/4-inch pieces. Make a ball of the mashed potatoes around a piece of banana. Roll in the crushed corn flakes. Bake 1/2 hour at 350° on a greased cookie sheet.