HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook lasagna until tender. Cook frozen vegetables according to package; drain water. Add mixture to mushroom soup. Add water and milk. Stir in tuna and drained can of mushrooms. In lasagna pan, layer noodles, mushroom soup mixture and layer of cheese until all ingredients are used up. Top with 4 slices of cheese. Cover; bake at 325° for a half hour.
Melt butter over low heat. Stir in brown sugar. Cool. Stir in eggs. Sift dry ingredients. In mixing bowl, mix all ingredients together. Spread in well-greased and floured baking pan. Bake at 350° for 20 to 25 minutes.
Boil potatoes in skins. Cool several hours. Remove skins and grate. Cook butter, cream and salt until butter melts. Place grated potatoes and most of cheese cubes in a 9 x 13-inch pan. Pour sauce over potatoes and bake 1 hour and 15 minutes at 350°. Last 15 minutes, sprinkle a little of cheese over top.
Combine tomatoes, peppers, onions, pickles and bacon. Drain off excess juice and combine with mayonnaise. Crumble cornbread and combine with vegetable mixture. Toss gently. Spread mayonnaise over top. Cover and chill overnight. Serves 10 to 12.
Place liver in boiling water for 2 to 2 1/2 minutes. Remove skin and chop in food chopper or food processor. Chop bacon in small chunks and fry until crisp. Mix liver, bacon, celery and seasonings.
Mix sugar, flour, spices and butter. Mix well, then add nuts. Soak raisins in water, while mixing other ingredients, then dry and add flour. Add to other ingredients. Add applesauce with soda, heat and stir well, then add to other ingredients. Pour in a greased tube pan (waxed paper in bottom of pan). Cook 1 hour at 325° or until toothpick comes out clean. (Don't overcook.)
Boil chicken and onion together until chicken is done. Remove chicken and debone. Cut in bite size pieces. Return to stock. Add all other ingredients. Cook until done. Before removing from heat, add 1 can cream-style corn. Stir.
Cream sugar and oleo; add egg, vanilla and sour cream and beat well. Sift dry ingredients and add to mixture. Chill dough well before rolling out. Bake at 400° for approximately 7 minutes.
Press 1 can of crescent roll dough into a 9 x 13-inch pan. Mix all other ingredients and spread onto dough. Press other can of dough onto waxed paper. (Make sure all seams are sealed.) Turn onto mixture and remove paper. Brush top with egg white and sprinkle with sugar. Bake for 30 minutes at 325°, until golden. Cut in squares.
Dissolve jello in 1 1/2 cups water; let sit until begins to thicken. Cream together the cream cheese, sugar and vanilla. Add thickened jello. In separate bowl, mix cold condensed milk and lemon juice; add to jello and cheese mixture.
Gradually blend water in corn meal and cook 3 to 5 minutes until very thick. Remove from stove, then add other ingredients in order (butter, salt, milk and eggs last). Cook 25 to 30 minutes at 350° until brown.
Place bananas, eggs, butter, buttermilk or sour cream, lemon juice and sugar into a blender container or work bowl of food processor fitted with steel blade. Whirl until smooth. Mix together flour, baking powder and baking soda. Pour banana mixture over flour mixture and stir just until flour is moistened. Stir in the nuts. Turn into greased 9 1/2 x 4 1/2-inch bread loaf or into a 3 1/2 x 7 1/2-inch nut bread pan. Bake at 350° for 55 to 65 minutes or until bread tests done when a skewer is inserted in the center. Allow to cool 5 minutes in pan, then turn out onto wire racks.
Cook peppers, celery and onions in oil until almost tender. Set aside. Run steak through tenderizer and cut in thin strips (cuts easier if partly frozen). Brown strips where vegetables were browned. Add water, flour, salt, soy sauce, sugar and tomatoes. Simmer at least one hour. Add vegetable combination and simmer at least another 30 minutes or until steak is very tender. Serve over rice with 1/4 teaspoon ground ginger added to each cup of rice.
Mix sweetened condensed milk, powdered sugar, peanut butter and melted butter together; roll into small balls. In double boiler, melt chocolate bits and paraffin wax; keep double boiler on stove on low. Drop balls into chocolate mixture and then place on waxed paper.
Combine oatmeal, flour, margarine and brown sugar. Sprinkle evenly over batter in cups. Bake 16 to 18 minutes or until golden brown.
Mix all ingredients and bake in 9 x 13-inch pan at 350° for 30 minutes.
Flour and grease Bundt pan. Preheat oven to 325°. In large mixing bowl, combine first 8 ingredients. Add vanilla, oil and eggs; mix well. Add soaked apples, spooning in to include some of the liquid for moistness. Fold in the nuts. Bake for 1 hour and 15 minutes or to clean toothpick. Cool in pan for 10 minutes. Turn out on large plate and glaze while still warm. Garnish with halves.
Preheat oven to 350°. Blend flour and salt into small bowl. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs and extracts well, then stir in flour and salt. Divide dough in half and color one half with 8 drops of red food coloring. Refrigerate, wrapped in plastic, for 2 hours. Working with 1 teaspoon of dough at a time, form 5-inch long, pencil-thin cylinders of each color. Twist 1 of each cylinder together to look like a candy cane. Bake 12 to 15 minutes. Yields about 4 dozen.
Blend sherry and soy sauce, 4 tsp. oil, sugar and five spice powder. Combine with meat. Marinate in the refrigerator for 1-2 hours. In wok, saute ginger and garlic in remaining 1/2 c. oil, tilting wok to coat with oil. Stir fry broccoli 3 minutes, remove from pan. Stir fry beef 2 minutes just until brown. Return broccoli to pan. Stir in cornstarch and stock. Cook 1 minute longer until thick. Serve over rice.
Combine all ingredients in a bowl; mix well and refrigerate. Dip should be made the day before serving to allow flavors to blend well.
Preheat oven to 350°. Mix all ingredients together. Pack in well-greased 9 x 13-inch pan. Bake for 45 minutes. Serve with hot gravy. Freezes well. Great for leftover chicken pieces or turkey.
Combine all ingredients in a bowl; mix well. Pour into a greased loaf pan. Bake for 75 minutes in a preheated 350° oven, or until it tests done. Let cool and serve. Also good with sweet potatoes (cooked).
Cream well shortening and sugar. Add eggs, one at a time and beat very well. Add dry ingredients alternately with buttermilk and vanilla. Mix well and add boiling water at once into cake mixture. Mix well. Bake at 350° in 3 well-greased and floured pans for 25 to 30 minutes or until done.
Mix sugar, syrup and melted butter; add eggs one at a time. Add pecans. Pour into unbaked pie shell. Bake at 375° for 40 to 45 minutes.
In large bowl, sift sugar, flour, soda and salt; set aside. Melt the margarine, water and cocoa in saucepan and bring to rolling boil; set aside a few minutes. In small bowl, beat eggs lightly; add buttermilk and vanilla. Beat into bowl of flour, sugar mixture; beat in hot cocoa mixture. Turn into floured and greased large cookie sheet with sides (17 x 12-inch pan). Bake in preheated oven at 350° for 15 to 20 minutes. Frost while warm.
Preheat oven to 350°. Lightly grease 1 1/2-quart baking dish. Combine sugar and cornstarch in medium bowl. Add eggs and mix. Add corn and milk; mix well. Turn into baking dish. Dot with butter (about 1/2 stick). Bake until center is almost firm, about 1 hour.
Make batter for devil's food cake as directed, except fold in 1/2 cup chopped nuts. Bake as directed. Cool. Frost with Chocolate Butter Icing.
Saute cut up pieces of chicken in olive oil with garlic. Add chopped sun-dried tomatoes and mushrooms. Saute until chicken is tender. Add red wine vinegar, oregano and basil. Pour in a half cup of chicken broth and cook until broth is heated. Pour over angel hair pasta.
Combine eggs and sugar in mixing bowl. Beat with mixer until thoroughly blended. Add milk and butter, mixing well. Combine 3 cups flour, baking powder and salt. Add to liquid ingredients, stirring just until all are moistened. Combine blueberries and 2 tablespoons flour. Stir well, folding berries into batter. Pour into greased and floured pans and bake at 350°.
In a saucepan, combine cream cheese, milk, butter and onion salt. Stir over low heat until the mixture melts. Add corn. Heat through and serve.
Cut one sandwich in half. Place one whole and one half sandwich along short side of 13 x 9 x 2 pan. Arrange 8 sandwiches in opposite direction in the pan. Spread with 1/2 Cool Whip. Spoon fudge topping onto whipped topping. Sprinkle with crushed Heath. Add another layer of sandwich, Cool Whip and Heath (pan will be full). Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares. Yields 12 to 15 servings.
Put ingredients in a large kettle; bring to a boil for at least 20 minutes. Cook slowly to desired consistency. Can and seal while hot.
Make cake as directed; use butter instead of oil. Heat pineapple and 1 or 2 Tbsp. sugar. Poke holes in cake and pour pine apples over cake. Mix powder sugar and cream cheese. Spread over cooled cake.
Mix cornbread, soup and all other ingredients, except squash and cheese, together. Add cheese and squash last. Pour into Pyrex. Bake at 400° about 30 minutes, until brown.
Mix all ingredients together and pour into greased 9 x 13 casserole dish. Bake at 350 F till golden brown. Top with salsa, if desired.
Grind vegetables with coarse blade. Sprinkle with salt. Let stand overnight. Drain off all juice. Cover with sugar, celery seed, apple cider vinegar and prepared mustard. Mix all together. Put in sterilized jars and seal.
Place first 4 ingredients in percolator. Place spices in basket. Perk as for coffee.
Prepare potato as if making mashed potatoes. Put in 2-quart mixing bowl. Add vanilla; gradually mix in confectioners sugar until it has formed into soft dough. Sprinkle counter with extra confectioners sugar, roll out dough and spread a light coating of peanut butter all over. Roll like a jelly roll. Slice about 1/2 inch thick like pin wheels. Put in cookie tin and place in refrigerator. Keeps forever. For the holidays vary the colors with food coloring.
Soften yeast in water. Scald milk; add sugar, salt and shortening. Cool to lukewarm. Add enough flour to make a thick batter. Mix well. Add yeast and eggs and beat well. Add more flour to make a soft dough. Place dough in greased bowl; brush top with soft lard or shortening. Cover tightly. Refrigerate until doubled or until needed. To use, punch down, cut off amount needed and form into shape. Let rise in a warm place until doubled, about 1 hour. Bake at 400° about 10 to 15 minutes. Serve. Can be kept 1 week, covered, in refrigerator.
Let cheeses stand at room temperature to soften; combine cheeses, lemon juice, garlic powder and a dash of red pepper. Beat with electric or rotary beater until light and fluffy. Stir in finely chopped pecans. Shape in a roll about 1 1/2-inches across. Sprinkle roll with mixture of chili powder and paprika. Chill several hours. Before serving, let stand at room temperature about 10 minutes. Slice and serve with crackers. Servings: 6. Serving Size: 1 slice.
Take bread, spread butter on bread, sprinkle cinnamon and sugar. Bake at 100° until brown.
Preheat oven to 400°. Combine flour, sugar and lemon peel in medium bowl. Cut in margarine with pastry blender. Stir in egg yolk and vanilla. Mix until well blended.
Mix ingredients together and refrigerate. Serve with melon, pineapple, apples, grapes, or any fruit of your choice.
Soften Butter and blend with Cottage Cheese until creamy and fluffy. Add Vanilla and gradually add Sugar; beating until well blended. Add Eggs. Mix well. Stir in dry ingredients. Blend well. Drop by teaspoonful onto greased cookie sheet. Bake at 350 for 10 - 12 minutes or until delicately brown.
Mix zucchini, onion, peppers and salt. Cover with water and let stand overnight. Drain.
Mix all ingredients, except candy Kisses, in a large bowl until a large ball is formed. Shape into small balls. Roll ball in sugar. Place on cookie sheet. Bake at 350° for 10 to 12 minutes. Press Kisses on cookies while warm. Makes 6 dozen.
In a bowl, combine the first 6 ingredients. In a small bowl, combine the mayo, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving. Makes 8 to 10 servings.
Into 1 cup measuring cup, add egg, vinegar and enough water to make 1 cup liquid. In a large bowl, mix flour and margarine with a pastry blender. Mix liquids and flour all at once. Makes 3 to 4 crusts. Bake at 425° for 15 minutes; 375° until pie is done (45 minutes).
Heat oil in wok. Cut steak while frozen into thin strips; cook in wok 2 to 3 minutes. Cut pepper and onions into strips; cook with meat 3 to 4 minutes. Pour gravy mix and 2 cups water into wok. Simmer until thick. Serve over rice.
Broil chicken until lightly browned. In large skillet, heat oil. Add onion and saute about 3 minutes. Add onion and garlic and cook until vegetables are tender. Add tomatoes, pepper and salt and cook, stirring constantly, about 10 minutes.
Step 1: Remove outer leaves and cut cabbage into quarters; discard core. Shred. Should measure 10 cups.
Mix pudding as directed on box. Layer in large pan or casserole dish, bananas, wafers and pudding mixed with canned Eagle Brand milk. Top with Cool Whip. Store in refrigerator. Extra good.
Make up Dream Whip as package directs. Cream the cheese and pineapple. Add dates and nuts. Fold maple syrup into Dream Whip. Combine the two mixtures. Put into 8 x 8-inch pan and freeze until firm. Serves 8.
Cover sliced turnips with water and boil until tender. Remove from water and mash, adding the salt, pepper, sugar and the butter. In the empty pot, replace the turnips and heat for 5 to 10 minutes, stirring frequently. Serve hot. Serves 6 to 8.
Boil potatoes in skins until tender. Peel and slice about 1/2 ick thick. Combine syrup, sugar and butter. Pour over potatoes. Cook until syrup is thick.
Mix together 1 1/4 cups brown sugar, oil, vanilla, egg whites and buttermilk. Stir in the flour, salt, soda and baking powder. Fold in the rhubarb. Mix together the cinnamon, butter and 1/3 cup brown sugar. Scatter over the muffins. Bake at 350° for 20 minutes. Makes approximately 20 muffins.
Melt butter. Add Worcestershire sauce, onion salt and celery salt; mix well. Place cereals and nuts in heavy roaster. Mix well with butter mixture. Place in a 250° oven for 1 hour, stirring every 15 minutes.
Mix thoroughly. Pour into well-greased pan. Bake at 350° for 25 to 30 minutes.
Melt honey and chocolate over a low flame. Beat egg whites fast. Add cream of tartar and beat until egg whites are stiff. Quickly fold in chocolate mixture. Pour into dessert dishes and refrigerate for 3 - 4 hours. Makes 3 servings.
Cut tomatoes in half (across, not up and down). Scoop out pulp, leaving enough veins to make 3 pockets. Discard pulp (or save for salsa). Be sure to cut out the large core on one half of each tomato. Place them open side up on cookie sheet. Salt and pepper if desired. Sprinkle liberally with Parmesan cheese. Precook in a 350° oven for 15 minutes.
Combine and blend well the butter, sugar, flour and salt; add eggs, then corn syrup and milk. Stir in nuts and vanilla. Pour into unbaked pie shell and bake at 450° for 10 minutes. Reduce heat to 325° and bake an additional 50 minutes.
In mixing bowl, pour dry jello over cottage cheese. Add drained pineapple and mandarin oranges. Add Cool Whip. Refrigerate.
Butter 11 x 14-inch pan. Put half the bread cubes in bottom. Add half the cheese, then sausage, mixed with crumbled bacon. Add remaining bread and cheese. Beat eggs; add milk, salt, mustard and Worcestershire sauce. Pour over other ingredients. Refrigerate for 24 hours. Bake at 325° for 45 minutes or until brown and done. May be prepared ahead of time and frozen.
Cream shortening and sugar. Add egg, milk, dry ingredients and vanilla. Blend together. Roll on floured surface to about 1/8-inch thickness. Cut and place on greased baking sheet. Bake 15 minutes in a 375° oven.
Cook potatoes just until skins can be removed easily. Cut into serving pieces and place in rectangular baking dish. In a saucepan, combine brown sugar, oleo and crushed pineapple. Heat until blended. Pour over sweet potatoes. Bake at 350° until potatoes are tender.
Place ingredients in casserole dish. Top with corn chips. "Hot peppers can also be added." Bake at 325° for 30 minutes.
Cream shortening and sugar. Add eggs, one at a time. Sift flours together and add to creamed mixture. Fold in strawberries and juice. Add nuts. Spoon batter into greased and floured tube pan and bake at 325° for one hour.
Blend marinade sauce together. Place the pork tenderloins in the marinade and let set at least 3 hours or overnight. Line cooking sheet with foil and place a cooking rack on the foil. Roast at 350° for 25 minutes. Turn and roast for 25 more minutes. Let set for 10 minutes and then slice in thin slices. Serve with hot mustard, sweet sauce and sesame seed. This is a great appetizer and can be made the day ahead and then just reheated.
Mix cream cheese and powdered sugar together. Add white sugar. Mix well till sugar is dissolved. Add Cool Whip. Stir till well blended. Place in graham cracker crust. Top with cherry pie filling. Sprinkle with reserved crumbs.
Whisk together egg and mayonnaise. Blend in mushroom soup. Pour over broccoli, which has been cooked and drained. Stir in onion and Swiss cheese. Pour into a 9 x 13-inch casserole dish; bake at 350° for 35 minutes. Sprinkle bread crumbs over top before baking.
Cream sugar, butter and flour. Add slightly beaten egg yolks. Add pineapple and coconut. Fold in beaten egg whites. Pour in unbaked pie shell and bake 30 minutes at 350°.
Heat oven to 400°. Combine eggs, sugar, flour, Karo, butter and vanilla; blend well. Pour into unbaked pie shell. Arrange walnuts on top. Bake in a 400° oven for 15 minutes. Reduce oven to 350°; bake 35 or 45 minutes, or until center appears set. Cool. Makes 8 servings.
Saute onion in butter. Add cans of soup. Mix all ingredients. Add water. Bake uncovered for 35 to 40 minutes at 350°.
Char peppers over gas flame or in broiler until blackened on all sides. Transfer to paper bag and let stand 10 minutes to steam. Peel, seed and quarter peppers. Arrange peppers on platter.
Drain broccoli, combine all ingredients in order listed, mixing well pour in 9 x 13 baking dish. Bake at 400° for 15-20 minutes.
Mix milk and sugar and bring to a boil. Let boil for 2 to 4 minutes. Take off heat, add peanut butter and marshmallow cream. Whip good with spoon. Add walnuts. Put in greased 10 x 13-inch pan.
Let sausage set until real soft. Mix all ingredients and form into small balls. Place on cookie sheet and bake in oven at 400°. May	be fixed ahead of time and frozen until ready to bake.
Stir together confectioners sugar, cocoa and salt in 2-quart glass dish. Stir in milk and vanilla extract until well blended. Melt margarine in microwave for 1 1/2 minutes on Medium-high. Stir margarine into mixture. Microwave mixture for 2 minutes on High. Add nuts. Stir until smooth. Pour into clean dish, if desired, for serving. Chill until set.
Light oven; get out utensils and ingredients. Remove blocks and toy autos from table; grease pan. Crack nuts.
Stir all ingredients together and place in 2-quart casserole, greased. Bake for 40 minutes at 350°.
Preheat oven to 350°. Mix all ingredients well with fork. Put into loaf pan. Bake for 1 hour.
Preheat oven to 425°. Put 2 tablespoons oil in bottom of a 9 x 13-inch baking dish and heat in oven for 5 minutes. Add potatoes, tossing to coat them. Roast, turning occasionally, 30 to 35 minutes, or until tender.
Dredge cheese with flour. Cream oleo and seasonings. Mix in cheese mixture and blend thoroughly. Roll out and cut into small wafers. Bake at 350° for 15 to 20 minutes, or until light brown. These may be dropped.
In a small bowl, stir ingredients. Brush on chicken, pork chops, spareribs or steak during the last 20 minutes of grilling.
Melt margarine; add flour. Cook 2 minutes. Add half and half; stir well. Continue heating on low heat. Add turkey, asparagus, mushrooms and cheese. Line pie pan with crescent rolls in a star pattern. Flatten to form crust. Pour in turkey mixture. Bring points of dough over top of pie. Bake at 350° until golden brown.
Lay shrimp on cookie sheet. Crush Ritz crackers and cover shrimp. Melt butter and combine with garlic powder. Cook 35 minutes in 350° oven. Serve with drawn butter.
Boil vinegar, water and sugar together. Cut up cucumbers and put in jars. Put 1 teaspoon dill seed in each jar and fill with vinegar mixture. Seal and let set for at least four weeks before opening. Yields 10 pints.
Mix all ingredients in a baking dish and bake at 325° for 3 hours.
Melt margarine in a saucepan over medium heat. Add garlic and saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended. Cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour over cooked pasta and toss to coat well. Top with remaining cheese, parsley and pepper. Yields 4 cups. Contains 345 calories, 9.7 grams fat per serving.
Sift together flour, sugar, baking powder, baking soda and salt into a large bowl. Combine buttermilk, egg and butter. Add to flour mixture and stir just until all ingredients are moistened. Fill greased 2 1/2-inch muffin cups about 2/3 full. Bake in preheated 400° oven for 20 to 25 minutes. Serve warm with butter or preserves. Makes 1 dozen.
Mix jello with 1 cup boiling water and juice from pineapple. Add cold water to pineapple juice to make 1 cup and let jello start to jell, then add pineapple and softened cream cheese. If you have chopped pecans, you can add them to jello (optional). Let stand in icebox until all is set.
Heat oven to 425°. Into large bowl, sift flour, baking powder and salt (if desired). Stir in cornmeal and mix well. In medium size bowl, beat eggs lightly. Stir in milk and oil until blended. Pour this over cornmeal mixture; stir only until moistened (do not overmix).
Cream softened butter or oleo and sugar; add flour, salt and vanilla Stir in egg yolks and gradually stir in milk. Cook on medium heat until	thick and then add coconut. Pour into baked 9-inch pie shell.	While preparing meringue, place pie in 325° oven. (This will	prevent moisture from forming between filling and meringue when pie is finished.)
With Dad or Mom helping, place yogurt in a medium bowl. Add granola with raisins and chopped bananas. Fold lightly to blend. Share with your family and friends! Choose any seasonal fruits in place of bananas.
With electric mixer mix all ingredients and pour into pie shell. Bake at 350° for 30 to 40 minutes or until knife inserted into middle comes out slightly "fudgy" looking. Cool, serve plain or with scoop of vanilla ice cream on top.
Spray 9 x 13-inch pan with Pam spray. Spread the pecans and coconut in pan. Mix cake mix as package directs. Spread on coconut and pecans. Mix the butter, melted with the powdered sugar and cream cheese. Spread evenly on cake batter. Bake for 50 minutes at 325° (cake will not cook done). Put in refrigerator.
Preheat oven to 350°. Cook and drain broccoli as package directs. Mix soup, mayonnaise, cheese, eggs and onion with broccoli. Pour in lightly greased 9 x 13-inch dish. Mix butter, water and stuffing mix, spread over broccoli. Bake for 30 to 40 minutes, uncovered.
Place celery and mushrooms on large foil squares. Sprinkle with onion, salt and pepper. Drizzle with butter. Close foil tightly. Bake in a 400° oven for 1 hour. Makes 4 to 6 servings.
Slice rolls. Mix mustard, poppy seed, Worcestershire sauce, margarine and onion. Spread on rolls. Place cheese and ham in roll.
Mix all ingredients in a large mixing bowl. Pour into airtight jars. Use 2 teaspoons for each cup of hot water.
Wash and cap berries. Cover with 1 cup sugar. Allow to sit for about 30 minutes. Mix lemon juice with berries. Combine flour with 4 tablespoons sugar, ground cinnamon, salt and ground cloves. Gently stir into the berry-sugar mixture. Spoon into prepared pastry lined pie plate. Dot with butter. Cover with top pastry. Cut several gashes in top crust. Bake at 405° about 40 minutes or until crust is brown.