HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil noodles 15 minutes; drain. Brown ground beef, pour off fat. Line bottom of baking dish with noodles, sour cream, American cheese, ground beef, Ragu sauce and grated cheese. Repeat layers and bake for 45 minutes at 350°.
Clean as much out with paper towels as possible. Using full strength ammonia, dab on jam. Jam should start coming off immediately. Clean as much off as possible. Soak area with sponge and leave sponge in place for 1 hour. Clean with paper towels. Place newspaper and weight over wet spot overnight. Wash in washer. Inspect stain before putting in dryer. If stain is still present, repeat procedure.
Steam vegetables in broth or fat until tender; add tomato paste, red pepper, chili pepper, Worcestershire sauce, olives, mushrooms and pimento to chicken. Cook noodles in broth until tender. Mix carefully with other mixture. If too dry, add water, broth or tomato sauce. Serve with green salad and garlic bread.
Mix soup and milk in bowl until creamy. Stir in cheese, macaroni and beef. Spoon into buttered 1 1/2-quart baking dish. Chill for 3 to 4 hours to overnight. Bake at 350° for 1 hour.
In a heavy pot, heat the oil. Add onions, garlic and dry mustard. Cook until soft, but not brown. Add remaining ingredients, including lemon rinds. Simmer 30 minutes, stirring occasionally. Discard rinds. Pour in a jar and store in refrigerator.
Preheat oven to 350°. Drain juice from one can of clams. Melt butter and add drained clams, then add other can of clams, crumbs, onion and lemon juice. Pour into shallow baking dish. Bake for 30 minutes. Serve with lightly salted crackers.
Preheat oven to 350°. Grease well a 2-quart round casserole. In large bowl, with fork, mix flour, sugar, salt and baking soda. Using 2 knives in scissor fashion, cut in the butter until mixture resembles coarse crumbs. Stir in raisins and caraway seed. In small bowl, slightly beat eggs. Remove 1 tablespoon and reserve. Add buttermilk to remaining eggs and stir into flour mixture until mixture is moistened. (Dough will be sticky.) Turn dough onto well-floured surface. With well-floured hands, knead dough about 10 times. Shape into ball; place in casserole. In center of dough, cut a 4-inch cross 1/4-inch deep. Brush dough with reserved egg. Bake 1 hour and 20 minutes or until toothpick comes out clean. Cool in dish on wire rack 10 minutes. Remove from dish and cool completely on rack. Makes 1 loaf.
Melt butterscotch chips. Add peanut butter and marshmallows. Add chow mein noodles. Drop by spoon on platter or cookie sheet. Let cool until set.
Preheat oven to 350°. Cook macaroni as directed on box. Brown hamburger with green pepper and onions. Drain. Mix macaroni, hamburger, spaghetti sauce, green pepper and onion in a 9 x 12-inch cake pan. Sprinkle on top with cheese. Bake for 30 minutes at 350°.
Trim crusts from bread. Arrange half of the bread in a 9 x 13-inch baking dish coated with cooking spray.
Mix cheese, flour and butter; stir thoroughly. Add eggs. Roll as for pastry. Cut into 1/2 x 3-inch strips; bake at 375° until brown. Yields 8 dozen.
Mix all ingredients well. Chill dough for 2 hours. Sprinkle ground cinnamon on work surface and knead dough until it is smooth. Sprinkle work surface with more cinnamon, as needed, and roll to 1/4-inch thickness. Cut into shapes with cookie cutters. Poke a hole in shape for hanging.
Crust: Mix graham cracker crumbs with melted margarine. Pour crumbs into spring-form pan. Mold with hands to bottom of pan.
Combine beans; divide into four equal batches (about 3 3/4 each). To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand for 1 hour. Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add spices and water. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through. Yield: One batch makes 14 servings (3 1/2 quarts).
Crust: In a bowl, put 2 cups flour, shortening and salt. Work with a fork until it looks like sand. Add ice water, 1 tablespoon at a time until moist. Roll 1/4-inch thick and line pie pan. Use 1/2 for the top.
Mix together flour, cinnamon, soda, salt, carrots and pecans. Then combine sugar, oil, pineapple, eggs and vanilla; add to first mixture.	Bake in a greased and floured tube pan at 350° for 45 minutes. Yields 12 servings.
Cream ingredients together. Fill cupcake papers 3/4 full. Bake 30 minutes at 300°. Cool 5 minutes.
In large 5-gallon stockpot, brown meat in shortening. Add onion and seasonings. Add stock to meat and simmer 35 to 40 minutes or until meat is just tender. Do not overcook (do not want beef mushy). In large bowl, mix flour, water and Worcestershire sauce and stir until smooth. Add to the meat while stirring and cook until thickened. Add sour cream to meat mixture, stirring constantly. Add mushrooms. Heat to 180°. Place into two 12 x 20 x 6 pans plus one 12 x 9 x 6. Keep warm in oven until you serve. Makes 250 (6 ounce) portions.
Line pie plate with pastry. Place broken pecans on pastry. Beat eggs. Add above ingredients and pour over pecans. Bake 15 minutes at 375° and 40 minutes at 325°.
Mix all together, then pour in a baked shell. Top with a layer of Cool Whip topping. Chill for an hour.
Coat shallow roasting pan with olive oil. Place meat in center. Quarter potatoes (skins on) and place around meat. Coat potatoes with remainder of olive oil. Sprinkle Lipton soup over meat and potatoes. Add water around potatoes. Place in a 325° oven and let simmer, turning meat and potatoes every 15 minutes until done (approximately 2 hours). Serves 4.
Mix all ingredients thoroughly; a little water will help bind mix. Roll into small balls (1-inch diameter). Place on ungreased cookie sheet. Bake at 350° for 20 minutes.
Melt butter in heavy saucepan; blend in sugar and salt. Stir in syrup and milk. Cook over medium heat, stirring constantly, until candy reaches 244° (boiling stage). Boil for 12 to 15 minutes. Remove from heat and stir in vanilla. Pour into buttered 9 x 9-inch pan and cut.
Combine cake mix, 1 egg and oil until crumbly. Measure 1 cup of mixture; set aside. Pat remaining mix in an ungreased 8 x 12-inch pan. Bake for 15 minutes at 350°. Beat the cream cheese, egg, lemon juice and sugar until smooth. Spread over baked layer. Sprinkle the remaining cup of mix over all. Bake 12 minutes longer. Cool; cut into bars.
Mix all ingredients. Marinate steak at least 4 hours. Better overnight, even longer.
Mix ingredients and bake in a greased and floured 13 x 9 x 2-inch pan in 350° oven for approximately 25 minutes or until brownies pull from pan.
Place all ingredients, except tortillas and picante sauce, in a food processor or blender. Process until smooth. Spread mixture on flour tortillas. Roll up tortillas and wrap in damp paper towels. Place in a Ziploc bag and chill.
Stir together all ingredients just until blended. Spoon muffin batter into lightly greased miniature muffin pans, filling to the top. Bake at 350° for 25 minutes, or until lightly browned.
Cream shortening and sugar. Blend in egg. Add molasses and beat well. Add dry ingredients with milk. Beat until smooth. Drop by teaspoonfuls onto a cookie sheet. Sprinkle with white sugar. Bake at 375° about 10 minutes.
Combine all ingredients except rolls. Roll out dough and cut into squares. Spread 1/2 of squares with chicken filling. Top with remaining dough. Pinch dough with fork. Bake at 400° for 15 to 20 minutes. Serve hot with chicken sauce gravy. Serves 6 to 8.
Place 5 scoops of ice cream into blender. Pour orange soda into blender until it comes about halfway to top of ice cream. Blend until smooth and thick. Place a spoon of ice cream in cup. Pour creamsicle mix over ice cream.
Cook carrots in small amount of boiling water until tender (about 8 to 10 minutes). Drain, combine carrots, onion and peppers in large bowl. Pour other ingredients over vegetables. Cover and marinate in refrigerator several hours or overnight.
Remove skin and bones from the salmon, but do not drain. Mix salmon and liquid together with the remaining ingredients. Place in greased casserole. Bake at 350° for 45 minutes to 1 hour. Serves 4.
Mix margarine, flour and sugar like flaky dough. Form in pan. Bake for 20 minutes in 350° oven in 13 x 9-inch pan. Cool.
Mix together and bake at 350° for 15 minutes. Serve with crackers.
Mix eggs, oil, sour cream and corn; add peppers and onion. Stir in meal gradually adding milk for desired thickness, then add cheese, mixing thoroughly. Bake in preheated oven at 350° until golden brown. Serve with chili or by itself.
Mix cake mix by box directions. Pour 1/2 the batter into a 9 x 13-inch pan. Bake for 15 minutes at 350°. Melt butter, caramels and evaporated milk together; pour over cake, then sprinkle on chocolate chips and pecans. Pour remaining batter on top. Bake at 350° for 30 minutes (no longer). Serve with ice cream or Cool Whip.
Mix ground beef, salt, pepper, oatmeal and milk in bowl. Shape into balls. Brown in hot skillet and place in baking dish. Blend brown sugar, dry mustard, vinegar, Worcestershire sauce and catsup, mixing well. Pour sauce over meatballs. Bake at 350° for 40 minutes. Yields 4 servings.
Boil sugar, water and cranberries until berries pop. Add jello and stir until jello has dissolved. Add all other ingredients and mix well. Pour into a large glass dish and refrigerate overnight. Serves about 20.
Combine avocados, lemon juice and salt and pepper. Mix together the sour cream, mayonnaise and taco seasoning. Layer ingredients in a flat dish in this order: bean dip, avocado mixture, taco mixture, chopped green onions, chopped tomatoes, chopped ripe olives and cheese.
Let buns stand a day to partially dry. Combine oleo, chives, parsley, dill, oregano and garlic powder. Melt butter or oleo; add seasonings. Use pastry brush and apply to bars. Arrange on cookie sheet. Bake for 1 hour at 200°. Store in airtight container.
Combine ingredients in large bowl and mix (with hand) until you can roll into little balls. If mixture is too dry, add a small amount of milk to better shape balls. Place balls on cookie sheet and place in freezer until they harden. Store in plastic bags until ready to use. Bake at 350° for 20 minutes or until brown and crisp. Yields about 50 to 75.
In a large nonstick skillet or wok, stir-fry beans over medium-high heat in oil for 2 minutes. Add sweet pepper and mushrooms; stir-fry 2 minutes longer. Add green onions and garlic; stir-fry for 1 to 2 minutes.
Makes a double crust. Save extra for other use. Blend shortening and flour to make crumbs. Add salt and water to make soft pastry. Refrigerate and roll.
In a large bowl, beat eggs until well beaten, adding sugar as you beat eggs. Add 2 cups flour, baking powder, cinnamon, cloves, citron and nutmeg. Stir until well mixed.
Mix everything but nuts, cake mix and oleo. Pour into a 9 x 13-inch baking dish. Sprinkle cake mix over top. Sprinkle nuts over mix. Melt 1 1/2 sticks oleo and pour over top. Bake 50 to 60 minutes at 350°.
Mix all ingredients, except egg whites. Beat egg whites and fold into mixture. Pour into unbaked pie shell. Bake at 250° until done.
Cook chicken (boil or bake) and chop into pieces. Mix chicken meat, soup, sour cream and chopped olives into a large bowl. Add	onions. Heat vegetable oil in a small frying pan; dip each tortilla in the hot oil to soften.	Drain on paper towels. Fill each cooked tortilla with mixture and sprinkle with some grated cheese and roll. Put in pan with seam down. Pour the remaining mixture over the top and then top the pan with chopped onions and cheese. Bake at 350° for 25 to 30 minutes. Adapt to	your own taste. I like to put everything in the tortilla except some grated cheese for the top.
Combine dry ingredients. Dredge dates and nuts in flour mixture. Beat eggs well; add cooking oil, water and pumpkin. Mix well. Mix dry and liquid ingredients together. Pour batter into 2 greased and floured 9 1/2 x 5 1/2 x 2 3/4-inch loaf pans. Bake at 350° for 1 1/4 hours.
Mix all ingredients. Place in baking dish. Heat in oven until all is hot and cheese is melted. Can also add mixed vegetables, if desired.
Peel potatoes and onions. Peel carrots and cut into 3 to 4-inch pieces. Place potatoes, onions and carrots into large 6 to 8-quart pot with water to cover. Cover and bring vegetables to a boil, then reduce heat and cook about 30 minutes. Drain string beans. Add meat and string beans with water, if necessary, to cover.
Mix all ingredients in crock-pot. Cook on low 8 to 10 hours or overnight. Serve with chunks or use mixer to make it smoother. Serve warm.
Beat butter and cream cheese together until well blended. Add sugar to mixture and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Add flour and salt. Spoon batter into a tube or Bundt pan. Bake for 1 hour and 15 minutes or until a toothpick comes out clean. Cool in pan 5 minutes; turn out on a wire rack and cool. Dust with powdered sugar.
Heat milk and cream over low to medium heat to scalding (do not boil). Stir. When hot, add bouillon and butter. Stir with soup on low. Takes time to melt butter. When butter is almost melted, pour in cornstarch slowly while stirring. Add salt and pepper to taste (use white pepper). Put in crab meat. Add sherry to this. Start with 1/4 cup in single recipe. Add while hot.
Preheat oven to 325°. Grease loaf pan. Mix all ingredients in large bowl, by hand for 1 minute. Pour into pan and bake for 1 hour. Cool slightly before slicing.
Slice and cook squash and onion until tender. Drain and mash. Add butter, salt, pepper, 1/2 Cheddar cheese, milk and egg. Put in a buttered casserole dish.	Sprinkle with 1/2 cup cheese and Pepperidge Farm dressing. Bake at 350° for 30 minutes.
Brown ground round and chopped onion together. Stir in tomato sauce, water and chili powder.
Mix pineapple (juice and all) with dry pudding. Add rest of ingredients and chill in refrigerator.
Heat oven to 350°. Grease 1 1/2-quart casserole dish. Combine corn, green beans, celery, onions, sour cream and celery soup. Pour into casserole dish. Sprinkle with crackers. Drizzle margarine on top. Bake at 350° for 40 to 50 minutes until hot and bubbly. Serves 8.
In a large Dutch oven or roasting pan, put kraut, potatoes, sausages and pork chops. Slice butter over all. Put in a 300° oven and let roast with cover on all day.
Preheat oven to 325°. Put all ingredients in bottom of foil lined pan. Close foil tightly and bake for 2 or 3 hours or until brisket is tender. Let set for 10 minutes, then slice and eat.
Cook the noodles until tender (about 15 minutes) in 1 1/2 quarts boiling water to which 1 1/2 teaspoons salt has been added. Lightly brown the onion in butter. Add the ground chuck and cook slowly until brown. This will take about 10 minutes. Blend in flour. Add cooked noodles. Add Veg-All including the liquid, tomatoes, salt and pepper. Pour into baking dish and bake for 20 to 30 minutes at 350°. If you want a top on your dish you may use 1 small can of biscuits and spread them over the top, then bake.
Beat butter with electric mixer until light and fluffy. Add sugar and beat well. Dissolve baking soda in lemon juice; add to butter mixture. Add vanilla, cognac and almonds. Gradually add the flour; knead until soft about 15 minutes. Pinch off small amount of dough and shape as desired about 1/2 inch thick. Place on ungreased cookie sheet and bake at 350° for 15 to 20 minutes or until very lightly browned. Remove from oven; sprinkle with rosewater. While still warm, dip each cookie into a bowl filled with sifted powdered sugar. Press the sugar all around with fingers. Place on brown paper and sprinkle tops generously with additional sifted powdered sugar. Makes 30 large or 50 small cookies.
Mix dates and nuts. Cover them as thoroughly as possible with flour to which salt and baking powder have been added. Beat sugar and egg yolks, add flavoring. Add to date mixture. Beat egg whites until stiff and fold in batter (heavy). Pour into tube pan lined with wax paper. Bake 1 hour and 10 minutes at 350°.
Combine peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger and red pepper flakes in small saucepan. Cook over medium heat for 1 minute or until smooth. Cool. Remove garlic from sauce; discard. Reserve half of sauce for dipping. Cut chicken lengthwise into 1-inch strips. Thread onto 8 metal or bamboo skewers.
Cook the first 4 ingredients in a heavy skillet to soft ball stage (236°). Cool to lukewarm. Add vanilla and nuts. Beat by hand until stiff enough to knead. Put on board; knead until smooth. Shape into roll. Chill; cut in slices.
Mix first 7 ingredients together and shape into dish. Cook and drain 2 packages whole spear broccoli. Layer on top of ingredients in dish. Add layer of a can of French fried onions and sprinkle some more shredded Cheddar cheese on top. Bake at 350° about 45 minutes or until done.
Sift flour, baking soda and salt together. Set aside. In a large bowl, beat butter with sugar, eggs and vanilla. Beat until light and fluffy. Add 1/2 the flour mix. Beat until smooth. Add remainder of flour mixture with hands. Add nuts. Chill, wrapped in foil. Grease pan. Slice and bake in a 375° oven for 7 to 10 minutes.
Blend zucchini, oil and eggs. Combine dry ingredients and add to zucchini mixture, mixing well. Add nuts and vanilla. Pour into 2 greased and floured loaf pans.
Preheat oven to 425°. Melt butter in heavy 12-inch skillet over medium to low heat. Add garlic and saute approximately 3 minutes. Add spinach and saute another 5 minutes. Add whipping cream, salt, nutmeg and pepper. Simmer approximately 5 minutes. Remove from heat. Stir in scallops, pasta and half the cheese. Pour into shallow 4-quart baking dish. Top with remaining cheese. Bake until scallops are just opaque, about 10 to 12 minutes. Serves 6.
Place chicken and pork in a heavy-duty zip-top plastic bag. Combine cream of coconut, lime, vegetable oil, teriyaki, coriander, ground pepper and garlic. Pour over meat. Seal bag and marinate meat in refrigerator 4 hours, turning bag occasionally. Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.
Mix cottage cheese, avocado, green onions, green chilies and garlic salt. Garnish with tomato wedges, chopped green onions and bacon bits before serving.
Cook macaroni as directed. Cook green pepper, celery and onion together. Combine tuna, macaroni and vegetables. Make white sauce and add to tuna dish. Heat through. Serve with potato chips. Quick and tasty.
Melt butter in a small saucepan and mix with crushed cookies. Pat into a 13 x 9-inch pan like crust. Mix the pudding with the milk and beat until thick. Add the ice cream to this mixture and pour over crust. Refrigerate until firm. Put Cool Whip on top. Crush the Heath Bars and sprinkle over the Cool Whip. Keep refrigerated.
Mix pineapple juice and pudding. Cook until it is thick. Set aside and let cool. Add all the other fruit together while pudding is cooling. The pudding makes a glaze so the fruit does not turn dark, even after several days. This can be made with regular Jell-O pudding if you aren't watching your sugar. Very good. This is excellent for picnics and large crowds.
Cook noodles to desired tenderness; set aside and drain. Mix the cream cheese, Parmesan, milk, butter and garlic together until smooth and creamy. Add noodles or pour sauce over noodles in bowl.
Combine powdered milk and cocoa in blender, blending to a fine powder. Stir in fructose and water. Beat until smooth and creamy. Slightly crush the chow mein noodles and fold them into the chocolate mixture. Drop by teaspoons onto waxed paper. Cool at room temperature. Makes 30 pieces at 11 calories per piece.
Cook bacon until crisp in saucepan. Remove bacon and drain all but 1 tablespoon drippings. Add onion to drippings and cook until tender. Add remaining ingredients, except cheese. Bring to a boil and reduce heat. Cover and simmer until potatoes are tender. Add cheese, stirring, until melted (8 1/2 cups).
In a medium saucepan over medium heat, combine the corn, margarine, bell pepper, salt and red pepper. Cook for 5 minutes, stirring constantly. Add the sugar and milk and cook for 16 minutes or until the corn is tender.
Preheat the oven to 325°. In a small saucepan, combine the juice concentrate, dried fruits, margarine and cinnamon. Simmer over low heat until the margarine melts. Remove from heat and allow to cool. In a mixing bowl, combine the flours, wheat germ and baking powder. Slowly add the fruit mixture and stir just until mixed. Coat an 8 x 8-inch baking pan with vegetable spray and pour in the batter. Bake about 30 minutes, until an inserted toothpick comes out clean. Cool and then cut into 16 squares. For future use, wrap pieces individually and store in the freezer in airtight container. Babies love to gum small pieces of this chewy cake.
Mix together oil, sugar and eggs. Mix and add to first mixture the buttermilk and baking soda. Next, add flour, vanilla and baking powder. Put small amount of batter on a greased cookie sheet. It will be runny, but should round up and raise when baked. If not, add a little more flour to the batter. Check batter by baking one cookie. Continue this process until cookie rounds up and raises nicely. Bake at 450°. Tops can be sprinkled with colored sugar before baking. Cookies can be frosted with favorite flavor after cookies cool. Yield: 6 to 8 dozen.
Cook the spinach according to package directions. Combine it with the bread crumbs, onion, cheese, herbs and spices. Add the eggs and butter. Mix well with your hands. Roll into one-inch balls. Freeze on a cookie sheet. Pack into bags for storage. Keep frozen until ready to serve. Bake at 375° for 15 minutes. Complement with a cocktail.
Preheat oven to 350°. Melt butter in saucepan. Mix sugar and flour; stir into melted butter. Stir in milk, eggs and baking powder. Mix well. Stir in corn. Pour mixture into 2-quart buttered casserole or two 1-quart baking dishes. (I usually make it in two dishes and freeze one for later.) Bake in oven until top is golden brown and center is set, about 45 minutes.
Mix food coloring with the cocoa. Set aside. Cream shortening and sugar. Add the eggs to the cocoa mixture. Mix well. Add buttermilk, flour, salt and vanilla. Add vinegar and baking soda with a spoon. Bake in greased and floured 8 or 9-inch pans at 350° for 30 to 35 minutes.
Saute onions in 2 tablespoons of margarine. Add meat and brown slightly. Add other ingredients. Put in casserole dish and bake, covered, for 1 hour at 350°.
Combine all but the soda and corn. Bring to a boil and boil for 2 minutes. Remove and stir in soda. Put the popped corn into a brown paper bag. Pour the syrup over the corn and shake. Microwave in bag for 1 minute. Shake and pour into a pan to cool.
Melt the butter in iron skillet; let it get real hot. Add corn bread mixture. Bake at 425° until brown. Let stand 5 minutes. Cut into 6 wedges. Remove carefully with a metal spatula, scraping bottom to get crust. Serve hot.
Mix all ingredients together. Chill. Let set in refrigerator for 1 hour before serving.
Preheat oven to 350°. Bring syrup and sugar to a boil. Put in	9 x 13-inch pan and add peanut butter and Rice Krispies; mix together. Scatter large package chocolate chips over top; turn off oven. Leave in oven until chips melt. Use back of spoon to spread chips evenly. Cool; cut into bars.
Shred cabbage; place in large pan with butter in oven. Stir occasionally, letting cabbage brown. Boil noodles until done; drain and stir into browned cabbage. Cover with foil and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake for 15 minutes. Ready to serve. Great with corned beef and more.
Blend and put into 3 small loaf pans which have been greased and floured. Bake at 350° for 50 to 55 minutes.
Cream the butter and sugar. Add the flavorings and egg yolk. Add the flour by hand. The hardest part, spread 1/4-inch thick on a large cookie sheet. Bake for 20 minutes at 350° or until lightly browned.