HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray large roasting pan with Pam (or grease). Toss potatoes, bacon and dressing mix together to mix. Roast at 375° for 1 1/2 hours. Stir 2 or 3 times. Makes 4 to 6 servings.
Into the cooked spaghetti, stir the butter, Parmesan cheese and eggs and set aside. In a skillet, saute the ground beef, onion and bell pepper until the vegetables are tender and the meat is browned. Drain off the excess grease. Stir in the tomato sauce, tomato paste, sugar, oregano, garlic, water and mushrooms and simmer the mixture for 15 minutes. Line a buttered 10-inch baking dish or pie pan with the spaghetti mixture. Ladle the meat mixture onto the spaghetti. Bake the dish, uncovered, at 350° for 20 minutes. Sprinkle the Mozzarella cheese over the top and continue baking for 5 minutes or until the cheese melts. Serves 6.
Brown hamburger meat and onions. Boil rice. Combine all ingredients. Bring to a full boil. Serve hot.
Cook meat, onion and pepper. Drain. Add soup, tomato sauce and 1 cup cheese. Stir in pasta. Transfer to greased 2 1/2-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Blend first 3	ingredients until smooth. Spoon into bowl. Cover and chill. Garnish with parsley. Serve with raw vegetables. Yields 3 1/2	cups. Per 3 tablespoons contains 1 g fat and 33 calories.
Cream margarine, sugar and oil. Add vanilla, eggs and sour cream. Measure dry ingredients. Mix together. Add to creamed ingredients. Add squash. Add nuts, if desired. Mix well. Pour into greased 13 x 9 x 2-inch pan. Sprinkle small chocolate chips over top. Bake for 40 to 45 minutes at 325°.
Combine powdered sugar and peanut butter. Mix with fork until resembling coarse meal. Spread half of mixture in pie shell. Combine remaining ingredients, except egg whites, in double boiler. Cook over med. heat until thick, stirring constantly. Spoon filling into peanut butter crust. Beat egg whites until stiff. Spread over filling. Sprinkle remaining peanut butter mixture on meringue. Bake at 325° for 20 minutes.
Mix first 5 ingredients in large bowl. Melt butter and mix with dressing mix. Put 1/2 crumbs in casserole dish. Add other ingredients. Top with remaining crumbs. Bake at 350° for 30 minutes.
Mix crumbs with melted butter and 1/2 cup sugar. Spread on bottom of pan. Mix cream cheese and 1/2 cup sugar, then add Cool Whip. Spread 1/2 of this mixture on crumbs. Spread blueberry filling over mixture. Add rest of cream cheese mixture on top of blueberries. Sprinkle remaining graham cracker crumbs on top. Refrigerate.
Mix sugar, hot water and salt in heavy pan. Cook over high heat stirring constantly until mixture comes to a rolling boil. If sugar crystals form on side of pan, wipe off with a damp cloth. Turn heat down and cook without stirring until temperature reaches firm ball stage (248 degrees). Slowly pour 1/2 cup of syrup over egg whites, beating constantly with mixer at medium speed. Continue cooking rest of syrup to soft crack stage (272 degrees). Pour hot syrup slowly over egg white mixture, beating constantly. Continue beating until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft peaks. Add pecans all at one and stir. Pour on sprayed pan.
Poach chicken and cut into cubes. Saute mushrooms in butter until tender. Add wine and lemon juice. Cook until liquid evaporates. In a large mixing bowl, combine chicken, mushrooms, soup and sour cream. Add noodles and mix well. Season with salt and pepper to taste. Put in a 13 x 9 x 2 cake pan. Top with Parmesan cheese. Bake 30 minutes or until hot and bubbly.
Mix crushed graham crackers with melted oleo; make crust in 9 x 13-inch pan. Bring 1 cup water to boil; melt jello in it; refrigerate jello until egg white consistency. Beat 1 cup sugar with cream cheese. Beat Milnot until slightly stiff; add cream cheese mixture to Milnot. Add jello to mixture; beat well. Pour mixture over crust. Refrigerate 8 to 12 hours before serving.
Combine the first four ingredients and let come to a boil. Boil one minute only. Remove from heat and quickly stir in raw oatmeal, peanut butter and vanilla. Drop by spoon on wax paper in small sizes.
Dissolve coffee in water in a large bowl. Add milk, chocolate syrup and ice cream. Stir until blended. Chill. Just before serving, stir in club soda. Makes about 5 quarts or 20 servings.
Mix soup (undiluted), sour cream, chilies and sauteed onion. Divide mixture in half. Place 1/12 of chicken and sauce in each tortilla. Roll and place in greased 9 x 12-inch casserole dish. Pour remaining sauce over stuffed tortillas. Top generously with cheese. Bake at 350° for 30 minutes. May be frozen.
Melt butter and mix with remaining ingredients. Pour into unbaked pie shell and bake for 1 hour at 350° or until set and brown.
Heat sugar but not until brown or melted. Add 6 cups boiling water. Boil 10 minutes with alum. Take from stove. Add rose petals and clover, which have been picked apart. Let stand 20 minutes. Strain; pour into jars.
Mix beef, bread, salt & onion. Make small meat balls. Cook in skillet until done. In another pan add broth, Worcestershire sauce, vinegar, sugar, salt and cornstarch. Mix well, then add pineapple, bell pepper and cherries. Cook until sauce starts to clear. Add meat balls and cook till sauce clears.
Preheat oven to 350°. Combine egg whites, sugar and salt. Fold in nuts and chocolate chips. Drop 1 teaspoonful onto foil-lined oven shelves; put in 350° oven. Immediately turn off oven. Leave overnight. Do not open door. Cookies will be ready the next morning.
Combine all ingredients in a large bowl. Shape into one-inch balls. Place on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes. Makes approximately 50 balls.
Mix whole wheat flour, cornmeal, sour milk and molasses. Sift together flour, baking soda, powder and salt. Stir into other ingredients and mix well. Add raisins. Pour into 2 greased loaf pans. Bake at 300° for about 1 hour.
Grease 9 x 9-inch pan. Combine 2 tablespoons butter, 1 cup flour, baking powder, salt, 1/3 cup sugar, egg and milk. Spread mixture in pan. Put on 2 good rows (layers) of rhubarb (1-inch long cubes). Over rhubarb, sprinkle 1 box strawberry jello. Mix 1/2 cup flour, 1 cup sugar and 1/4 cup melted butter. Crumb this on top of jello-ed rhubarb. Bake at 350° for 50 minutes.
Grease shallow 3-quart baking dish; set aside. In heavy, medium skillet, heat 3 tablespoons oil over medium heat. Add sausage, onion and garlic, saute 5 minutes or until onion is softened, breaking up sausage with wooden spoon. Add tomatoes, salt, pepper flakes and 4 tablespoons parsley; heat to boiling. Reduce heat and simmer gently 20 minutes.
In a large skillet, heat oil on high. Brown meat on all sides. Drain any excess oil. Combine soup, water and wine or broth. Pour over steak. Cover and simmer 15 minutes, stirring frequently. Meanwhile, toss all remaining ingredients together and place on top of steak. Cover and continue to simmer until the meat is tender, about 1 hour. Serve with rice. Yields 6 to 8 servings.
Preheat oven to 350°. Cook potatoes in boiling, salted water until partially cooked. Drain and arrange in a casserole dish. Melt butter in a saucepan; add flour, mixing well.	Add milk, cream, chicken broth, and onions. Cook, stirring until thickened. Add salt and pepper. Pour over potatoes. Bake for 45 minutes or until lightly brown. Sprinkle the cheese on potatoes during the last 15 minutes of cooking time.
Beat all ingredients until smooth. Pour into greased pie plate. Bake at 350° until knife inserted in center comes out clean, 50 to 55 minutes.
Mix all ingredients, except coconut. Shape into small balls. Roll in coconut; chill. Makes 3 to 4 dozen.
Slice cooked potatoes into large mixing bowl. Distribute cucumbers on top, then alternate endive and onions. Sprinkle around sugar, salt and pepper. Scald vinegar and water to boiling. Add oil and bring to boil again. Pour slowly over top of lettuce, onions and seasonings on top of potatoes and cucumbers. Lightly toss. Slice eggs on top and lightly toss until blended.
Mix first 4 ingredients with mixer. Add Bit 'O Brickle. Slice apples and refrigerate in pineapple juice until ready to serve.
Cook broccoli and place in casserole dish. Cover with meat. Mix rest of ingredients and pour over meat. Bake at 350° for 30 to 40 minutes.
Whip the soap and water until thick and frothy with a wire whisk, eggbeater or mixer. Even though this is easy to clean up, you'll probably want to cover the table with a plastic tablecloth. You can add food coloring or a little paint for color variety.
Mix oil and sugar. Add cake mix. Mix eggs, one at a time, beating at medium speed. Add sour cream and poppy seeds. Spray bundt pan with Pam. Add sugar as you would flour to coat pan. Bake at 350° for 1 hour.
Soak beans for at least 4 hours. Place soaked beans in a kettle and cover with water. Bring to a boil and simmer, partially covered, until tender about 1 1/2 hours. Drain water. Saute onions in olive oil. Add salt, chili powder, cumin and mustard and cook 10 minutes. Add garlic and saute 5 minutes longer. Add mixture to beans along with remaining ingredients, mixing well. Heat oven to 350°. Transfer beans to a deep casserole or a 9 x 13-inch baking pan. Cover tightly with foil and bake 1 hour.
Thaw spinach. Wrap spinach in paper towel and squeeze excess water. Add Knorr dried soup mix straight out of package. Add chopped chestnuts, mayonnaise and sour cream; mix well together. Ready to eat. Keep refrigerated.
Mix pudding according to directions on box. Tear cake into small pieces. Arrange evenly in 9 x 13-inch cake pan. Spread pudding over cake. Spread Cool Whip over pudding. Carefully spread pie filling evenly over Cool Whip. Keep refrigerated. It gets better the longer it sits.
Using blender or eggbeater mix lemonade and milk (slow speed). Add Cool Whip and blend until well mixed. Spoon into pie shell. Chill several hours. Serves 12 or more.
Heat oven to 350°. Grease and flour two 9-inch or three 8-inch round layer pans. Measure all ingredients, except frosting, into large mixer bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake in layer pans for 30 to 35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Chocolate Frosting.
Into a large casserole, put the chopped onion in the bottom of the pan. Sprinkle the raw rice through the onions. Slice the potatoes and put on top. Spread the ground venison on top of the potatoes. Add salt and pepper. Pour the pork and beans on top of ground meat. Pour the tomato juice over all; poke around so it soaks through to onion and rice. Pop in oven and bake, covered, for about 1 1/2 hours at 350°.
Chop nuts and fruit into medium-size pieces. Dredge with small amount of flour (about 1/4 cup). Cream butter and sugar until light and fluffy. Add well beaten eggs and blend well. Sift remaining flour and baking powder together; fold into egg and butter mixture. Add vanilla and lemon extract; mix well. Add fruit and nuts, blending well.
Boil cabbage leaves in water for a few minutes. Mix first 7 ingredients. Remove leaves from water and roll meat mixture in leaves. Place in baking dish and add kraut on top of rolls, then add can of soup. Bake at 350° for 1 1/2 hours.
Grease 12 (3-inch) muffin pan cups. Preheat oven to 400°. Into large bowl, mix first 7 ingredients. In medium bowl, with fork, beat eggs slightly; stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. (Batter will be lumpy.)
Mix in a large mixing bowl the oleo, sugar and salt. Add 1 cup of boiling water. Stir until oleo is melted, then cool. Mix 1 cup of barely warm water and yeast. Add to oleo mixture. Mix in slightly beaten eggs. Add in flour a little at a time and mix well. Cover tightly in a large container and refrigerate overnight. Push dough down and pinch off for cloverleaf rolls. Let rise 1 1/2 hours, then bake 12 minutes at 425°. Dough may be kept in refrigerator for up to 2 weeks.
Combine all ingredients except almonds. Pour into oiled baking dish and cover with foil. Bake at 350° to 375° for 1 hour. Remove cover and stir well. Sprinkle with almonds. Bake for 20 to 30 minutes until rice is tender. Let stand for 5 minutes before serving.
Prepare grits as directed on package. Then add the rest together in a 9 x 13-inch casserole and sprinkle with paprika. Bake 1 hour at 350°.
In large bowl, combine flour, sugar, baking powder and salt. Make a well in center and add in order: oil, egg yolks, liquid and orange peel. Beat with spoon until smooth. Beat egg whites and cream of tartar in another large bowl until whites form stiff peaks. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended. Pour into ungreased 10-inch tube pan. Bake at 350° for 45 to 50 minutes. Invert on funnel to cool. Frost. Makes 12 to 16 servings. 290 calories per 12, 215 calories per 16 (without frosting).
Sift flour with salt and spices. Add eggs and water. Beat batter until thick and smooth. Dampen the end of a small cutting board. Put on 3/4 cup of dough with spatula; smooth a small amount of the dough very thin. Cut off small strips of dough into a large kettle of boiling salted water. Dip spatula into water several times during cutting. If dough is too thin to hold together, add a little flour. Cook until tender, about 5 minutes. Lift out with a slotted spoon. Drain and place in serving dish. Continue with remaining dough, adding a little fresh boiling water to kettle each time. Serve with melted butter. Makes 6 servings.
Melt butter in 13 x 9 baking dish in 350° oven. Sprinkle with sugar, nuts, cranberries and pineapple. Add water to reserved juice to equal the amount of liquid specified on cake mix package. Prepare as package directs. Spread over fruit. Bake at 350° for 35 to 40 minutes or until cake tests done. Cool 5 minutes. Invert onto large serving dish.
Mix all ingredients together. Pour into a glass oven dish. Bake at 350° for 35 minutes.
Boil spareribs until tender. Drain; place in skillet. Mix together next 6 ingredients; pour over ribs. Cook until thickened, 5 to 10 minutes. Add remaining ingredients; cook 5 minutes longer. Serve over hot bed of rice.
Preheat oven at 350°. Grease a 14 x 20-inch pan. Melt butter. Mix spinach, eggs, Greek cheese and cottage cheese together. Place four phyllo sheets into a pan, brushing each sheet with melted butter. Spread spinach mixture evenly on fifth sheet, alternating with butter and spinach mixture, on each sheet, with the exception of the last four phyllo, which should be buttered only. Bake at 350° for 60 minutes.
Saute onion and garlic in soup pot. Puree tomatoes and add to pot with broth, chicken, picante sauce and beans. Simmer 30 minutes. Cut tortillas in strips and add to soup. Simmer 10 minutes. Ladle into bowls. Top with cheese. Tortilla strips can be fried and drained, then added to hot soup and topped with cheese.
Add beef to melted butter in a skillet, sprinkle with garlic powder and cook, stirring slightly, until browned. Remove meat; add onion and green pepper. Saute for 2 minutes. Return meat to skillet along with tomatoes and bouillon cube, simmer about 5 minutes. Blend together cornstarch, water, soy sauce, sugar and salt. Stir into meat mixture and cook just until thickened. Serve with mashed potatoes or rice.
In a bowl, combine the first four ingredients; knead until smooth (mixture will be dry). Shape into eight rolls 5 in. long x 1/2 in. in diameter. Wrap in waxed paper and freeze until firm. Place the caramels in a shallow microwave safe dish; uncovered on high until melted. Add water; stir until smooth. Carefully dip the frozen rolls into the caramel mixture, then roll in cashews. Wrap in waxed paper and refrigerate for 1 hour. Cut into 1/3 in. slices.
Combine pudding mix and pineapple. Blend well. Stir in remaining ingredients and blend. Refrigerate.
Brown pork chops. Drain off oil. Place potatoes in casserole bowl. In a small bowl, mix soup, milk and water. Pour 1/2 of this mixture over potatoes and sprinkle minced onions on top. Place browned pork chops on top of potatoes and pour remaining soup mixture on top of pork chops. Cover and bake at 350° for approximately 1 hour.
In melted butter, saute onions, green pepper and pimento about 1 minute. Add seasoning and flour. Blend in milk. Stir until thick. Add potatoes and 1 cup cheese. Stir until cheese is melted. Pour into 3-quart casserole. Spread remaining cheese on top. Bake in 350° oven 30 to 45 minutes, until bubbly. Makes 10 to 12 servings.
Combine sugar and milk; boil 7 minutes. Remove from heat. Add Hershey bars (broken up) and chocolate bits; stir well. Add Marshmallow Creme and vanilla; beat until smooth. Add nuts; pour into buttered 11 x 14-inch pan. Cut into squares.
Cut a thin slice from the top of tomatoes and scoop out seeds and pulp. Salt shells and invert to drain for 15 minutes. Cook spinach in salted water. Saute onions, celery, parsley, pepper and carrots in butter until onions are brown. Add drained spinach to vegetables. Stir in bread crumbs, milk, eggs, salt and pepper. Pack mixture in tomatoes and sprinkle with grated Parmesan cheese. Place in buttered baking dish and bake at 400° for 20 minutes. May be prepared a day in advance. Serves 12. This is an excellent dish and is very pretty for a dinner party.
Beat the egg and add the milk. Sift the flour, salt, sugar, baking powder and baking soda together. To these, add the egg and milk. Beat until smooth. Holding your finger over the bottom of the funnel, pour some batter into the funnel. Drop batter into the hot oil, approximately 375°, swirling it into circles, from the center out. Make each cake about 6 inches in diameter. Fry until golden brown. Drain on brown paper and serve. Funnel should have 5/8-inch opening.
Cut up bacon in small pieces and fry until crisp. Save bacon fat and measure amount needed. Mix all ingredients together. Grease large casserole dish. Bake at 375° for 30 minutes. This is best when made ahead and reheated.
Clean mushrooms, separating caps and stems. Slice half of the caps crosswise into 1/8-inch slices. Chop stems and remaining caps. Melt 2 tablespoons butter in an enameled or stainless steel skillet and saute the sliced caps until they just turn color, about 5 minutes. Remove from skillet. Add 2 tablespoons butter to skillet and saute chopped mushrooms and shallots until just tender, about 10 minutes.
Place 1 cut-up chicken in baking dish. Pour rice on top. Pour water and soups over chicken. Bake at 350° until done.
Cook hamburger and onions together. Drain grease. Cook macaroni. Combine all ingredients and cook until heated.
Place bacon on rack; cover with paper towel. Microwave on High for 1 minute; pat dry on paper towel. Let cool slightly. Wrap 1 shrimp and 1 pepper strip in each piece of bacon; secure with wooden pick. Place in an 11 x 7-inch baking dish. Repeat with remaining bacon, shrimp and bell pepper.
Remove stems and leaves from broccoli. Reserve stems for florets later use. Place broccoli florets in a saucepan with 1-inch boiling salted water. Cover and cook 10 to 12 minutes, until just tender. Drain and set aside.
Combine egg, sugar, lemon peel and milk; mix well. Stir in Bisquick mix just until moistened. Fold in blueberries. Bake in a greased 9-inch round or square pan at 350° for 25 to 30 minutes. Cool 10 minutes before removing from pan to a wire rack.
Make a lettuce salad as usual. Mix all ingredients well. This makes a small serving. May be doubled!
Place first 4 ingredients in medium sized saucepan and bring to boil. Turn heat down and simmer while preparing white sauce. Melt butter in medium frying pan over medium heat. Stir in flour to make a paste and brown slightly. Slowly stir in evaporated milk and stir constantly until thickened. Add seasonings as desired. Slowly stir white sauce into salmon mixture and heat through.
Beat the first 4 ingredients together, combining well; blend in flour and salt until mixture is crumbly. Pat on bottom of a 9-inch spring-form pan. Place apples in layers in shallow baking pan. Cover with foil and bake at 400° for 15 minutes.
Combine all ingredients; whisk until blended. This is very good on salmon. Serve chilled. Yields 3/4 cup.
Wash and dry greens. Place 1/3 of mixed greens in a bowl. Dot with 2 tablespoons mayonnaise and 1/3 of onion slices. Sprinkle with 1 teaspoon sugar, a dash of salt and pepper, 1/3 of peas and 1/3 of cheese. Repeat 3 times. Do not toss. Cover and chill at least two hours. Crumble the bacon. Just before serving, top with bacon and toss. Yields 8 servings. Preparation: 15 minutes. Chilling: 2 hours.
Saute onion and pepper in butter. Mix ingredients together with hands; form into a loaf. Put in loaf pan. Bake halfway through cooking time, then top with barbecue sauce. Continue cooking until done. Bake at 350° for 1 1/2 hours.
Soften cream cheese. Combine with Fluff. Mix with electric mixer. Add juice. Refrigerate until ready to use.
Place the mushroom on a plate and pour olive oil over it. Make sure that the mushroom gills are covered in oil. Put both the hamburger and mushroom on the grill. Grill until the hamburger is done and the mushroom is a little browner than normal. Put the two on a bun with your favorite condiments.
Beat well and bake at 350° until toothpick comes out clean, 30 to 40 minutes (9 x 13-inch pan).
Combine chocolate crumbs and 1/3 cup melted butter. Firmly press on bottom and sides of a 9-inch pie plate. Bake at 350° for 6 to 8 minutes. Cream 1/2 cup butter; add sugar and eggs, one at a time. Stir in the melted chocolate, coffee, vanilla, flour and pecans. Pour into the prepared crust. Bake at 375° for 25 minutes. Cool thoroughly.
Mix all ingredients together. Can be molded into log, ring or ball. Coat outside with parsley and/or walnuts.
Cook cubed zucchini with skin on in salted water until soft, about 7 minutes. Drain well.
Mix, adding enough flour to make a stiff dough. 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. They are fine for a traveling lunch.
Stir together the sugar and syrup and cook in microwave on High for 4 minutes. Add peanuts and put in microwave on High for 4 to 5 minutes, until light brown. Take out of microwave and stir in oleo and vanilla. Microwave on High for 2 minutes. Add baking soda. Stir quickly and pour onto lightly greased cookie sheet.
Mix cream cheese, Cool Whip and sugar. Spread on pretzel crust. Then Jell-O and strawberry on top. Chill overnight in refrigerator. Any fresh fruit with Jell-O may be used, such as: peaches/peach Jell-O, orange slices/orange Jell-O, sweet cherries with cherry Jell-O, raspberries with raspberry Jell-O.
Cream real well together the Crisco and sugar. Mix liquid ingredients and add to Crisco and sugar mixture. Mix dry ingredients together and add to other mixture. Roll into 1-inch balls and bake in a 375° oven for 10 to 12 minutes.
Combine first three ingredients, stirring well, then chill. To serve, combine chilled mixture and ginger ale in a punch bowl, pouring it over a block of ice. Garnish with fruit slices and cherries, if desired. Punch can be frozen minus the ginger ale, to be added when ready to serve. Yield: 2 gallons.
Beat egg whites and cream of tartar until frothy. Add sugar slowly. Beat until stiff. Spread over cooled pie, sealing edges. Bake at 350° until brown.
Mix milk and ice cream together. Add pudding. Pour into baked pie shell. Chill. Top with whipped cream before serving.
Add sugar to eggs, mixing well. Blend flour and cocoa. Add this mixture to eggs alternately with the oil. Stir in vanilla and nuts. Bake at 350° for 30 minutes.
Mix all together and mix well. Let sit for 6 to 8 hours or overnight in refrigerator. Makes 2 cups of dip. Dip is good with raw veggies, chips or rye bread bowl.