HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cook meat in large nonstick skillet over med-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add sauce, bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and parmesan cheeses in a bowl; set aside. Spread 1/2 c. meat mixture in bottom of 13 X 9 inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 c. meat mixture; and 1/3 c. cheddar cheese. Repeat layers, ending with noodles. Spread remaining meat mixture over noodles. Cover and bake at 350° for 30 minutes. Uncover, sprinkle with 1/3 c. cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving. Garnish with parsley, if desired.
Grease casserole. Arrange alternate layers of potatoes and chicken. Add salt, pepper and flour. Sprinkle over chicken and potatoes. Melt butter. Add to soup and milk mixture. Pour over potato mixture. Top with crushed chips or crumbs. Bake for 45 minutes in 350° oven, covered. Remove cover and bake for 15 minutes more. Serves 6 to 8.
Warm all ingredients in crock pot. Serve over tortilla chips. Enough for a crowd.
In a mixing bowl, stir together packaged biscuit mix and shredded cheese. Make a well in the center. Add beer all at once. Stir just until mixture clings together. Knead gently on a lightly floured surface for 5 strokes. Roll or pat dough into a 6-inch circle. Cut into 10 wedges. Place on a greased cookie sheet. Bake at 450° for 8 to 10 minutes.
Dissolve each package with 1 cup of boiling water. Divide in halves. To 1/2 cup in a bowl, add 2 tablespoons water. To the other 1/2 in another bowl, add 3 tablespoons sour cream. Put the first half in 9-inch square pan or mold and let set until firm. Add the other half; then in the meantime, dissolve second package and repeat the steps. As 1 layer sets, firmly, add another alternate color.
Dust fillets lightly with flour. In a heavy skillet, heat oil and brown fish on both sides. Combine sugar, garlic, and ginger with soy sauce, sherry and enough water to make 1 cup. Pour over fish, cover and braise 10 minutes. Uncover, add black pepper, chives, parsley and chopped tomatoes. Cook, uncovered, another 5 minutes. Mix together cornstarch, salt and water, blend well. Simmer 5 minutes more.
Cut off pointed end of wings. Dip in egg and flour and brown in oil. In saucepan, simmer next 5 ingredients for 2 minutes. Put browned wings in glass baking dish and pour sauce over wings. Bake at 350° for 45 minutes. Spooning sauce over wings while they bake. Best when baked long enough where sauce turns thick.
Heat oven to 400°. Grease 9 x 13-inch pan. Brown meat and onion in skillet and drain. Stir in soup, vegetables and milk. Set aside. In greased pan, stir Bisquick and water until moistened and spread evenly over bottom of pan. Spoon beef mixture over batter. Sprinkle with shredded cheese. Bake for 30 minutes. Serves 8 to 10.
Line pan or dish with plastic. Whip Jell-O; let set until starting to jell. Break up baked cake into cubes and drop into Jell-O; mix. Add 1/2 container Cool Whip. Let jell to firm, then spread the remaining Cool Whip on top of Jell-O mixture. Leave in refrigerator until ready to serve. Cut into squares and serve.
Place 4 scoops (about 1/2 cup each) ice cream in a small pan. Freeze for 1 hour or until firm. In a small mixing bowl, stir together egg and vanilla. In a pie plate carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in egg mixture, then roll it in cereal mixture. Return coated ice cream balls to pan and freeze for 1 hour or until firm. Reserve remaining cereal mixture.
Combine dry ingredients. Cut in shortening. Store in Tupperware at room temperature. Use for pancakes, biscuits and waffles.
Saute ground beef in a skillet until browned. Add peppers, garlic and onions and cook for another 2 minutes. While meat is cooking, make corn muffin mix batter according to directions. Place half of the batter in a greased bread pan. Over the batter, place a layer of the meat mixture. Add a layer of zucchini, then cheese. Keep layering until mixture is gone. Finally, add the rest of the corn muffin mix. Bake at 350° for 45 minutes.
In large bowl, cream together shortening, 1 cup sugar. Add molasses and egg; beat well. Sift together flour, soda, spices and salt. Add to first mixture. Mix well. Cover and chill. Form into 1 inch balls. Roll each in sugar. Place on ungreased cookie sheets, about 2 inches apart. Bake at 375° about 8 minutes. Let stand 1 minute. Remove to wire rack and cool. Makes about 4 dozen.
Cook noodles and drain. In a frypan melt butter and add bread crumbs. Brown bread crumbs and set aside. In a skillet, cook beef and onion until meat is browned and onion is tender. Drain off fat. Stir in soup, corn, sour cream, milk, pimiento, salt and pepper; mix well. Stir in the noodles. Turn mixture in casserole dish. Sprinkle bread crumbs on top. Bake, uncovered, in a 350° oven about 50 minutes.
Crush half of the strawberries, using the smaller ones. Add sugar, cornstarch and lemon juice and cook until thick. Put the remaining berries in bottom of pie crust. Pour mixture over berries. Chill and serve with whipped cream.
Combine all liquid ingredients in medium saucepan. Simmer. Add onion, cheese, broccoli and rice. Simmer 10 minutes. Pour in 9 x 13-inch baking dish. Bake at 350° for 45 minutes.
Mix all together. Top with cracker crumbs. Bake at 300° for 30 to 40 minutes.
Prepare pudding as directed on package. Stir in whipped topping, dressing and juice. Fold in remaining ingredients. Pour into lightly greased 12-cup fluted tube pan. Freeze overnight. Unmold onto serving platter. Serve with assorted fresh fruit. Makes 12 servings.
Chop onion and garlic. Soften in one ounce butter. Remove from pan. Add livers and saute 2 to 3 minutes. Sprinkle with herbs. Cool and chop finely; add onions and sieve. Stir in remaining 2 ounces butter and brandy. Pack into buttered mold. Chill. Unmold and serve with crackers.
Cook vegetables in broth until tender, then blend in a blender or use a potato masher to blend vegetables. Add 1 pint of low-fat milk or skimmed milk. Season to taste with salt and pepper. Heat and serve in mugs or bowls. Sprinkle no-fat cheese on top.
Combine cake mix, pudding mix, sour cream, eggs, oil and Kahlua. Mix until well blended. Stir in chocolate pieces. Pour into well-greased Bundt pan. Bake at 350° for about 1 hour, or until it tests done. This cake is rich, moist and delicious!
Chop broccoli, mushrooms and green onions. Cut cherry tomatoes in half. Mix all ingredients together and pour salad dressing over vegetables. Mix well to make sure vegetables are all coated. Refrigerate until ready to serve.
Mix flour, salt and 2/3 of the Crisco together until fine. Add remaining Crisco and mix until very coarse. Store indefinitely in airtight container.
Beat cream cheese with sugar and salad dressing. Stir in cranberry sauce and drained pineapple. Fold in whipped topping. Pour into 9 x 13-inch pan and freeze. Serves 8 to 10.
In a 9 x 12-inch pan layer vegetables in order given; make 2 layers. Salt and pepper to taste. Top with croutons. Bake 30 minutes at 350°.
Wash beets and cut tops, leaving 1-inch of stems and entire root. Cook until tender. Slip skins and cut into desired size pieces. Bring to boil with remaining ingredients. Pack into hot, sterilized jars and fill with boiling liquid. Seal.
Mix limeade with syrup. Add Cool Whip and green food coloring. Mix well. Pour into crust. Freeze or chill. I prefer this recipe frozen.
Combine first 5 ingredients in bowl; mix well. Cut rolls in half. Spread sauce on the bottom half. Add ham and cheese. Cover with top half of roll. Bake at 350° for 10 to 12 minutes or until brown.
Mix sugar and shortening together. Add beaten eggs. Sift flour and cream of tartar with 5 cups flour 2 or 3 times. Keep 6th cup of flour to use if needed. Add vanilla. Make into rolls. Let stand in refrigerator overnight. Slice thin and bake at 375° for 8 to 10 minutes.
Let the water, sugar and dates come to a boil, then add the soda and boil for 10 minutes. Then, add the lard, flour, pecans and fruit. Bake 1 hour at 200°.
Dissolve jello in hot water. Add frozen berries and mashed bananas. Pour half into dish. Let stand until firm. Spread sour cream over layer and add remaining mixture (that has been standing in hot water). Let stand until firm.
Combine beef, cracker crumbs, milk, garlic salt, salt, pepper and onion. Form into balls and brown in frying pan (can be browned in oven).
Mix 1/2 of nuts and parsley. Reserve for later use. Mix all other ingredients to a smooth consistency and chill until the cheese mixture can be rolled into a ball. Roll ball in nut and parsley mixture and serve with crackers.
Put all ingredients except mint into blender and blend until frothy and well mixed. Pour into chilled 12 ounce glass. Garnish with a fresh raspberry and mint sprig. Serves 1.
Mix sugar and water	in heavy skillet. Add peanuts. Cook on	medium	heat until all syrup cooks away and leaves peanuts sugared. Pour in buttered pan and sprinkle with salt. Cook in 300° oven about 30 minutes, stirring often. Sprinkle once more lightly with salt.
Fry onion, ginger root, garlic and bacon. Add pork chops and soy sauce. Cook until pork is done. Add sugar, seasonings and pineapple juice. Cook noodles in boiling water. Drain. Add to pork mixture. Garnish with celery and pineapple slices.
Combine all ingredients and bring mixture to a boil. This can be served immediately and/or stored in the refrigerator.
Wash and scrub potatoes (leaving peeling on). Slice potatoes in even slices and layer in a large casserole dish (2 layers). Pour Zesty Italian dressing over the potatoes and bake at 350° until potatoes are tender. Serve hot.
Cook noodles until tender; drain and rinse. Cook hamburg; add all ingredients except noodles. Put noodles in greased casserole and cover with meat mixture. Bake in 350° oven for 20 minutes.
Cook macaroni in boiling, salted water and drain. Cut pork, green pepper and onion in pieces and fry brown in butter. Combine all ingredients in buttered baking dish and top with grated cheese. Bake in a moderate oven for 30 to 40 minutes.
Mix all ingredients thoroughly. Roll in snipped parsley (fresh). Serve with assorted crackers.
Preheat oven to 350°. Grease and flour two 8 or 9-inch round cake pans. Empty mix into large bowl. Add remaining ingredients. Mix, bake and cool.
Mix together sour cream, mayonnaise and taco seasoning. Mix together avocados, lemon juice, salt and pepper.
Whip the cream cheese in a bowl until smooth. Add Marshmallow Fluff and mix thoroughly. Refrigerate until ready to serve. Serve with apple wedges, strawberries, grapes and melon chunks or any other favorite fruit.
Boil water and sugar until dissolved. Add other ingredients and freeze solid. About an hour before serving, remove from freezer to soften. Use potato masher or pastry blender to "slush" it. Mix with 2 liters of lemon lime or ginger ale pop.
Soften ice cream with mixer and add Cool Whip, mixing until well blended. Fold in crushed Oreos. Pour into oblong pan and freeze.
Spray a large skillet with nonstick spray coating. Preheat over high heat. Add turkey; cook, stirring occasionally, for 5 minutes. Drain fat. Stir in tomatoes with their juice, green pepper, onion, garlic, oregano and black pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. Remove cover. Simmer for 15 minutes more. Cook spaghetti according to package. Drain well. Makes 6 servings. Calories 330, total fat 5 g.
Sprinkle apples with lemon juice. Stir in raisins and cabbage; toss with mayonnaise.
Coarsely chop cucumber. Squeeze in paper towel to remove as much moisture as possible. Same with the onion. Mix all ingredients and refrigerate overnight. Serve on small bread or cut into triangles.
Spray 9 x 13-inch pan with Pam spray. Remove the crusts from bread and cut into cubes. Layer the bread, cheese and optional additions. Continue layers. Combine eggs, milk, salt and mustard. Pour over layers. Cover with foil and refrigerate overnight.
Grease 2 glass 8-inch square baking dishes. Line with 2 sheets wax paper; grease. Cover corners with foil. In large bowl of electric mixer, beat first 6 ingredients for 2 minutes. Stir in chocolate pieces, pour into baking dishes. Place one dish on inverted bowl, cook on Medium for 8 minutes, rotating dish every 2 minutes. Remove foil; cook on High for 4 minutes, rotating dish every 2 minutes. Let stand 5 minutes. Repeat for second layer. Invert layers onto rack. Cool.
Mix first 5 ingredients. Add eggs, oil and sugar. Mix well. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 minutes.
Melt margarine. Saute onion and green pepper. Take off heat and add mushrooms, rice and soups in a 1 1/2-quart casserole dish. Bake at 350° for 1 to 1 1/4 hours. Makes 6 to 8 servings.
Combine oil, dill weed, lemon pepper and Ranch dressing mix in a small bowl. Mix well. Pour mixture over crackers and pretzels; toss to coat well. Microwave on High for 5 minutes, stirring after 3 minutes. Cool to room temperature. Store in airtight container. Yields 3 pounds.
Rinse sauerkraut in water and drain. Cut potatoes in half. Heat oil in a skillet over medium heat. Sprinkle pork chops with salt and pepper and brown them on both sides, about 4 minutes in all; set aside. Put potatoes in the same side and brown the cut side, about 2 minutes; remove from skillet. Add sauerkraut, 1/4 tsp. salt, 1/2 tsp. pepper and caraway seeds. Top with chops and potatoes, pressing them into the sauerkraut. Lower heat. Cover pan and simmer until the chops are very tender, about 40 minutes. Taste for seasoning and add salt and pepper if needed.
Melt the almond bark and chocolate chips in double boiler. Add peanuts; drop onto greased cookie sheets lined with wax paper. This can be melted in the microwave, also.
Mix all ingredients in large bowl. Stir well, then spoon into casserole dish (which has been sprayed with Pam). Bake approximately 45 minutes (covered with foil) at 350°. Remove foil and brown.
Fry pork chops in skillet. Drain. Mix all ingredients; pour over chops. Simmer (stir or baste chops with mixture often) for 45 minutes or until chops are tender. Serve with beds of fluffy rice. Makes 4 to 6 servings.
Mix ingredients thoroughly, except pecans. Chill several hours. Shape into balls. Roll in the chopped pecans. Chill; serve with crackers.
Combine all ingredients in 5-quart saucepan. Bring to a simmer. Cover and simmer for 10 minutes. Remove spices with slotted spoon. Pour into warm cups. Makes 20 servings.
Mix all ingredients and pour into two 1 pound coffee cans. Cover with wax paper before pudding lid on. Steam slowly for 2 hours.
Separately prepare broccoli and Rice-A-Roni mix according to directions. Place cooked broccoli and Rice-A-Roni in 4-quart crock-pot. Add cream of chicken soup to broccoli and Rice-A-Roni and stir. Cube the cheese and mix in. Allow time in heated crock-pot for cheese to melt and serve. Makes approximately 32 (4 ounce) servings.
Combine all ingredients except marinara sauce and manicotti shells. Pour 1/2 jar marinara sauce in pan. Place stuffed shells on top of sauce in pan. Pour rest of marinara sauce on top. Rinse jar with 1/2 cup of water and pour over manicotti. Cover and cook 1 hour at 350°. Remove cover; sprinkle with a little Mozzarella and cook until cheese is melted.
Scrub potatoes and rub skins with oil. Bake until tender (or microwave.) Cut potatoes in half, and scoop out inside into a mixing bowl. Add cheese, butter, milk, onions and red pepper. Drain crab and pick out any shells. Add crab to potato mixture and mash together. Stuff potato shells. Sprinkle with pepper and paprika. Bake in 350 degree oven until hot. (About 25 minutes.) Serve as a meal or with charcoaled steaks. Serves 4.
Dissolve yeast in warm water. Sift dry ingredients together. Cut in shortening. Add yeast and buttermilk. Add flour, if needed, to make a stiff dough. Turn onto floured board; knead lightly. Roll and cut into 16 biscuits. Place onto lightly greased baking sheet. Let rise. Bake in preheated 400° oven 20 to 25 minutes.
Cream the sugar and shortening. Add rest of ingredients. Take a teaspoonful of dough and roll in a ball. Press with a fork on top. Bake until light brown at 350°.
Saute shrimp in butter and seasonings for 1 minute on each side until translucent look goes away. Add wine and simmer for 8 to 10 minutes or until done. Sprinkle with bread crumbs and stir until crumbs are moist with butter. Serve on a bed of rice.
Saute meat and onions (salt). Then add the mushroom soup, chicken soup and enchilada sauce. Then add chili peppers, diced. Grease a large casserole dish. Put layer of Doritos, then layer mixture until all have been used. Add cubed cheese to top. Bake 30 or 40 minutes at 350°.
Mix and set aside for 10 minutes. Roll in balls and place on ungreased cookie sheet; slightly flatten with fork and crisscross. Bake for 10 minutes at 350°. Cool in pan for a few minutes before removing to wire rack.
Cream the butter and powdered sugar together. Add beaten yolks. Add sifted flour and baking powder alternately with milk, beating until smooth. Fold in stiffly beaten egg whites. Add lemon rind and nuts. Pour into greased tube pan. Bake in a 350° oven for 1 hour. When cool, sprinkle with powdered sugar.
In saucepan, combine vanilla pudding and lemon Jell-O in 2 cups water. Cook until comes to boil. Add lemon juice. Chill until partially set (not able to be poured). Dissolve raspberry Jell-O in 1 cup boiling water. Beat in cranberry sauce; fold in celery and nuts. Chill. Fold whipped topping into pudding mix. Pour 1/2 pudding mix in 8 x 8 x 2-inch pan. Chill until set. Pour in all of cranberry mix. Chill. Top with remainder of pudding mix. Chill overnight. Prepare 1 day ahead.
Combine cream cheese and horseradish. Spread mixture on double dried beef slices; roll up. Chill and serve.
Butter 9 x 13-inch pan. Melt cheese and butter until smooth. Remove from heat. Add sugar, cocoa and vanilla and mix well. Stir in nuts. Spread in pan. Chill until firm. Cut into squares.
Slice peeled cucumbers into a bowl or jar. Sprinkle sugar over cucumbers; add vinegar and water. Sprinkle dried dill weed on top. Let marinate 48 hours. Mix several times during that time.
Mix all ingredients well by hand. Grease and flour a Bundt pan. Pour in batter. Bake at 370° to 375° for 45 to 50 minutes.
Cook broccoli and drain well. Mix all ingredients except bread crumbs in a large bowl. Pour mixture into round casserole. Sprinkle buttered bread crumbs over the top. Bake 40 minutes at 350°. After baking, let stand 5 minutes before serving.
In skillet over medium heat, cook shrimp in hot butter with green pepper, onion, garlic and red pepper until shrimp turn pink. Stir in soup, water and vinegar. Heat thoroughly. Season to taste. Serve over fettucini or favorite pasta. Serves 4.
Cream the shortening and add sugar. Add beaten egg, molasses and dry ingredients which have been sifted together. Add hot water. Bake at 350° for 1 hour.
Mix and pour into unbaked shell. Put on cookie sheet and bake 30 minutes at 350°.
Mix together all ingredients. Very tasty with cubes of Hawaiian sweet bread or spread on bread sticks, too.
Pour pie filling in 1-inch deep baking pan. Distribute the dry cake mix evenly over pie filling. Melt butter and let cool; spoon melted butter evenly over cake mix. Sprinkle chopped pecans over butter. Bake at 350° for 1 hour. Serve warm with ice cream.
Soak the apricots overnight if possible. Chop the suet finely and mix with the flour, salt, baking powder, sugar and cinnamon. Grease a cake tin and decorate the bottom with apricots. Chop the remaining fruit and add to the flour, etc. Mix with milk. Place in the cake tin; cover with greased paper and steam for 2 hours. Serve with custard. (WCB)
In a pan, cook green pepper, onion, garlic and thyme in butter. Add soup, shrimp and water. Heat and serve over cooked rice. Serves 4.
Put sherbet in punch bowl and pour drink over the sherbet. Stir until sherbet is in real small pieces.
Mix flour, oregano, salt, pepper, eggs and milk until smooth. Pour onto greased cookie sheet. Add desired meat topping, vegetables, mushrooms, onions, peppers, etc. Bake 20 minutes in 425° oven. Top with tomato sauce. Sprinkle Mozzarella and Parmesan cheeses. Bake 10 to 15 minutes longer.
Bring a small quantity of water to boil in a soup pot. Add celery, onion, leeks and garlic and cook until vegetables are tender and slightly yellowed. Add the carrot, canned tomatoes with juice, tomato sauce, parsley, bay leaf, thyme, pepper and 1 cup of water. Bring to a boil. Turn heat on low and simmer slowly, covered, for about 15 minutes or until fish is cooked and flavors are well blended.
Soak unpeeled, diced apples in pineapple juice to keep them from turning brown. Drain. Toss with remaining fruit. Chill.
Combine all ingredients. Pour into 6 x 8-inch baking dish. Bake in 350° oven until done.
Dredge chicken pieces in flour, coating well. Brown in hot oil over medium heat. Place chicken in a 13 x 9 x 2-inch baking pan; sprinkle with salt and pepper. Set aside.
Mix and put in a 9 x 13-inch casserole the night before and refrigerate. Bake at 350° for 1 hour.
Chop cabbage, onion and pepper very fine. Place in flat pan, such as a Pyrex 9 x 13-inch baking dish. Cover with boiling water and let stand one hour; drain and return to pan.
Cut squash into 1-inch crosswise slices. Remove seed and stringy fibers from center. Arrange slices in 12 x 8 x 2-inch glass baking dish. Cover tightly with plastic wrap. Microwave at High setting for 6 minutes. Turn squash over and rearrange slices. Cover tightly and microwave at High setting 6 minutes more, or until tender. Drain squash.
Sift dry ingredients together. Cream oil, sugar and eggs together. Add dry ingredients. Bake in 4 small or 2 very large loaf pans at 350° for 1 hour.
Sift flour and sugar into bowl. Make well in flour. Combine 1/4 cup of warm water and dry yeast; dissolve well. Fill to 1 cup with buttermilk. Add Crisco. Pour into flour well and mix. Make 8 biscuits. Turn over on buttered cookie sheet. Let rise 1 hour. Bake at 450°.
Cream peanut butter, margarine and sugar. Beat in eggs. Combine flour, baking powder and cinnamon, gradually adding to peanut mixture until well blended. Chill dough at least 30 minutes. Wrap about 1 level teaspoon of dough around each chocolate piece. Place on ungreased cookie sheet and bake at 350° for 10 to 12 minutes. Remove to wire racks and cool slightly. Roll in powdered sugar while still warm.
In a Dutch oven, brown the chops after seasoning with seasoned salt. After the chops have been browned on both sides, cover with water, bring to a boil, then reduce heat to simmer. Place the lid slightly askew on the Dutch oven. Simmer for 30 minutes. Add water if needed. Next, add the sauerkraut and continue to simmer for another 30 minutes. Do not let water boil away. Serve with mashed potatoes. Cover the chops and potatoes with sauerkraut.
Press 1 cup crumb mix onto sides and bottom of an ice cube tray. Chill. In top of double boiler or saucepan prepare filling or pudding, adding sugar, salt, 3 egg yolks, lemon juice and lemon rind. Cook until thick. Cool.
Soak lima beans overnight. Cook slowly and drain. Combine next 6 ingredients; add to cooked beans. Top with bread crumbs and bacon. Bake at 350° for 30 minutes.
Boil shrimp, peel and set aside. May use cooked, if necessary. Saute sliced peppers in olive oil. Add sun-dried tomatoes. Add minced garlic last so as not to burn. Begin to simmer for 10 minutes, then add shrimp. Continue to simmer 10 or more minutes on medium-low heat. Boil bow tie pasta or any pasta you prefer and drain. Spoon heated mixture over pasta and serve.
Melt and mix butter and chocolate. Add sugar and flavorings. Slowly whisk in cream and milk. Serve hot; store in fridge.