HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni according to package directions; drain. While macaroni is cooking, saute onion in small amount of margarine. Mix macaroni, onion, pimento, cheese (reserve 1/4 cup for topping), milk and mushroom soup together. Season with salt and pepper. Pour into greased casserole. Sprinkle reserved cheese and cracker crumbs on top. Bake in 350° oven for 40 to 45 minutes.
Mix water with both cans spaghetti sauce in bowl. Spray 13 x 9 x 2 1/2-inch baking dish with Pam. Pour 1 1/2 cups sauce mix in bottom of dish. Place strips of uncooked lasagna slightly overlapping in this mixture. Top with layers of Ricotta, Mozzarella, chuck and sauce. Make about 4 layers reserving enough sauce to completely cover top and seal edges. Sprinkle with Parmesan cheese. Cover and bake 1 hour or until knife cuts lasagna easy in 350° oven. Let stand on rack 10 minutes before cutting.
Put package of shredded cabbage in large bowl. Add crushed Ramen noodles, green onions, almonds and sunflower seeds.
Slice eggplant; peel if very large. Stir seasonings into sauce. Layer eggplant, sauce and grated cheese. Repeat. Top with Parmesan cheese. Bake at 350° for about 30 minutes or until bubbly.
Cook and drain broccoli; add all of remaining ingredients except stuffing mix. Place into casserole dish. Sprinkle with stuffing mix. Bake at 350° for 25 to 30 minutes.
Heat oven to 375°. Lightly grease 2-quart deep casserole. In large bowl, combine sour cream, milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento; blend well. Combine chicken with cheese; toss lightly. Spoon half of spinach mixture into prepared casserole, sprinkle with half of chicken mixture, repeat layers. Make topping.
Rub the chops with a mixture of the salt, pepper and garlic. Heat oil; brown chops. Add tomato sauce, wine, oregano, green peppers and mushrooms. Cover and cook over low heat for 15 minutes. Brown the sausages; drain and add to skillet. Cook an additional 10 minutes.
Combine all the ingredients, except cucumbers, mixing until well blended. Blend in cucumbers. Chill for several hours. Serve with cut-up vegetables. Makes 2 cups.
Cut eggs in half and remove yolks. Mash and blend yolks with vinegar, horseradish and mustard. Add mayonnaise, sour cream, celery salt and regular salt. Mix well. Chop egg whites and combine with potatoes, celery, onion, green pepper and pimiento. Fold in egg yolk mixture. Chill. Garnish with tomato wedges and cucumber slices.
Mix sugar and oil. Add eggs and beat well. Combine flour, soda, salt and spice. Add to oil mixture. Stir in vanilla, apples, coconut and nuts; mix well.
Beat 4 eggs, add 1 box brown sugar less 4 Tbls. Add 1 3/4 c. self-rising flour. Add 1 c. chopped pecans. Pour into a greased 13 x 9 1 inch baking pan and bake at 325° for 20 - 25 minutes. Mix 4 Tbls melted margarine, 6 Tbls. milk, 1 box confectioners sugar and 1 tsp. vanilla. Pour frosting over cake and cut into squares.
Cut butter and cheese into flour-like pie crust. Form 24 balls. Press into bottom and sides of miniature muffin pans.
Flatten the chicken breasts to 1/4-inch thickness. Place the flour in a large resealable plastic bag. Add the chicken and shake to coat. In a skillet over medium heat, brown the chicken in oil for 3 to 5 minutes per side until the juices run clear. Remove the chicken from the skillet and keep warm. Drain the pineapple, reserving 1/4 cup of juice. In a small bowl combine the juice and cornstarch until smooth. Add to the skillet. Stir in the honey, teriyaki sauce and the pepper. Boil for 30 seconds or until thickened. Add the pineapple and chicken. Heat through. Serve on a bed of rice. Yield: 4 servings.
Melt margarine in a 9 x 13-inch pan. Add flour and nuts as soon as pan is cool enough to handle. Stir until all the margarine is absorbed in the flour. Pat out to cover bottom of pan. Cook for 15 minutes at 350°. Let this cool completely.
Cream shortening, sugar, egg and molasses. Mix all dry ingredients and gradually add to creamed ingredients. Roll in sugar and bake at 375° for 10 minutes.
Place potatoes in a saucepan with cold water to cover. Add salt. Bring to a boil. Lower heat and cook, covered until tender, about 20 minutes. Drain and return to stove about 1 minute to dry. Toss briefly with parsley and butter. Serves 6.
Boil plums for 8 minutes. Drain off water. Add vinegar to plums and bring to good boil. Mix cinnamon, cloves, allspice and sugar. Add to plums and vinegar. Boil for 45 minutes. Pour in jars and seal while hot.
Mix together and press in the bottom of greased and floured 13 x 9 pan.
Slice and soak cucumbers in the 2 gallons of water and lime overnight. Wash several times to remove all lime. Dissolve sugar, salt and alum in vinegar and add spices and washed cucumbers. Let set about an hour. Bring to a boil and boil for 20 minutes. Put into jars and seal.
Melt chocolate and butter in top of double boiler over boiling water in bottom of double boiler. Add corn syrup, water, vanilla and stir. Sift together confectioners sugar and dry milk. Gradually add to mixture in double boiler, stirring constantly until smooth. Remove from heat; add nuts and stir. Pour into greased cake pan. Mark into squares when mixture has set. Cut when cool.
Toss together pork strips, cornstarch, soy sauce, salt and pepper. Refrigerate for 30 minutes. Heat oil until hot. Add pork and garlic. Stir-fry. Add vegetables and mushrooms. Cook 1 minute. Mix hot water and bouillon. Add to pork. Mix cornstarch, 1 teaspoon soy sauce and cold water. Stir into pork. Heat to boil. Stir and boil 1 minute.
After washing the raspberries, pour the vinegar over them and stir well. Let stand 24 hours. Then mash and strain through a sieve. Add 3 cups sugar for each pint of juice. Chill and serve one half juice to one half water, with mint leaves.
Mix all ingredients with a blender on low speed. Chill and serve with whole strawberries or other fruits.
Preheat oven to 400°. Spray an 8 x 8-inch baking pan with nonstick spray.
Cook carrots for 15 minutes. Add green pepper to carrots and cook 5 minutes. Combine remaining ingredients. Cook until thick. Pour over carrots.
Mix with mixer the cream cheese (softened), Tabasco sauce and Worcestershire sauce. Refrigerate while cutting ham. Mix in all other ingredients, except nuts, and refrigerate at least 1 hour. Shape into ball; roll in crushed walnuts. Serve on crackers.
Combine cake ingredients, except nuts. Beat for 2 minutes. Add nuts. Stir with spoon to mix. Pour into well-greased and floured Bundt pan. Bake at 325° for 1 hour. Remove from oven. Puncture top with toothpick. Pour 2/3 Orange Glaze on top. Cool in pan for 30 minutes. Remove from pan and top with remaining glaze.
Beat eggs and milk together. Add remaining ingredients and stir well. Spoon into unbaked pie crust. Bake in 450° oven for 35 to 40 minutes or until brown.
Cream butter and sugar together. Add eggs and sorghum and mix well. Add soda to buttermilk. Mix dry ingredients together. Add alternately with batter, beginning and ending with dry ingredients. Bake in thin layers about 1/2-inch thick in either 9-inch pans or old fashion black griddle. Bake at 350° for about 12 minutes.
Allow the butter and cream cheese to soften at room temperature. Cream together the softened butter, cream cheese and sugar. Add the vanilla; mix well. Gradually add the flour, beating in thoroughly. Mix in the pecans. Drop from a teaspoon onto a lightly greased cookie sheet. Decorate the tops with chocolate morsels, one for each cookie. Bake in a 375° oven for about 10 minutes. (The cookies should be very lightly browned.) Makes 8 dozen small cookies.
Heat oven to 350°. Butter 13 x 9-inch (3-quart) baking dish. Line bottom with bread slices. Layer Mozzarella cheese, Cheddar cheese and bacon. In large bowl, beat eggs. Add milk, salt and pepper. Beat until well blended. Pour over bacon cheese mixture in baking dish.* Bake at 350° for 45 to 50 minutes or until knife inserted near center comes out clean. Makes 8 servings. Great for brunch.
Mix together butter and flour. Then add milk and mix. Roll out on a floured surface. Cut with a biscuit cutter. Bake at 425° until brown.
Fry bacon until crisp; drain. Cook onion in 2 tablespoons of the bacon fat until tender. Add vinegar. Season with 1/2 teaspoon salt and dash of pepper. Pour over hot beans. Crumble bacon atop. Makes 3 or 4 servings.
Mix all ingredients together and drop onto greased cookie sheet. Bake at 350° for 20 minutes.
Broil steak 3 to 4-inches from heat for 5 minutes on each side or until browned. Place steak in skillet. Add undrained sauerkraut, tomato juice and onion slices. Cover and cook over low heat for 1 1/2 hours or until tender. Also can be done in the oven at 325° or 350°. Put over mashed potatoes. Serves 4.
Saute zucchini and onions in oil until tender. Remove from heat and add the rest of the ingredients, but add the eggs last. Place the mixture in a large casserole or two small ones (can be frozen well). Use buttered breadcrumbs over top of casserole and little chunks of Velveeta cheese too, if liked. Bake at 350° for 1/2 to 3/4 hour.
Preheat oven to 325°. Mix all ingredients together and knead until smooth. Roll to a thickness of 1/8 to 1/4-inch and cut into desired shapes.
Cook the spaghetti; rinse with hot water and drain. (Should have 3 cups.) Stir the butter into the hog spaghetti. Add the Parmesan cheese and eggs. Pat this mixture into a 9 or 10-inch pie dish to form the "crust." Fill the "crust" with the cottage cheese. Spread the heated spaghetti sauce over this. Bake for 30 minutes at 350°. Cover top with shredded Mozzarella cheese. Bake until melted. Serves 6.
Preheat oven to 350°. Prepare macaroni according to package. Add carrot, celery, onion and bouillon to macaroni during last 4 minutes; drain. In small casserole, mix macaroni mixture, corn, 1/2 cup cheese, milk, salt and pepper. Arrange chicken on top. Sprinkle with parsley. Cover and bake 30 minutes. Sprinkle with remaining 1/4 cup of cheese. Bake, uncovered, for an additional 10 minutes.
Peel eggplant. Cut into 1-inch chunks. In skillet over medium heat, in 1/4 cup hot salad oil, cook eggplant and green onion until eggplant is very tender, 20 to 30 minutes, stirring frequently and adding more oil if needed. Mash eggplant. Mix flour, milk, baking powder, salt, oregano and eggs. Stir in eggplant. Drop batter by scant 1/4 cupfuls in hot oil, turning once. Remove and drain on paper towels.
Cook noodles according to package directions. Brown hamburger or steak with mushrooms and onion; drain. Lower heat and add ketchup, sour cream, soup and Worcestershire sauce. Let simmer for 15 minutes and add noodles.
Melt margarine, then combine cake mix, margarine and eggs. Put in cake pan. Mix confectioners sugar, cream cheese and eggs together. Pour on top of cake mixture. Bake in a 300° oven for 45 minutes.
Quarter biscuits. Roll in cinnamon and sugar that have been mixed together. Place in a greased Bundt pan. Melt butter, brown sugar and water on stove. Boil 2 minutes and pour over biscuits. Bake at 350° for 25 minutes.
Stir together yogurt, parsley, apples, celery and grapes. Cover and chill thoroughly. At serving time, stir in All-Bran cereal. Serve on lettuce leaves.
Mix well with hands. Roll into balls. Bake at 400° for 10 to 15 minutes.
Beat all ingredients together. Grease hot griddle with margarine or butter (only necessary for first pancake). Fry by putting 1/3 cup batter on griddle and tilt to spread batter.
Heat oven to 350°. Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased 9 x 13-inch pan, building up slight edges. Bake for 10 minutes.
In stove top pan with cover, melt margarine over medium heat. Add onion, celery and apple; saute until tender but not browned. Sprinkle flour and spices over top and cook, stirring, for 2 minutes. Then stir in broth (use chicken if you don't have turkey) and bring to a boil, stirring constantly. Cook until thickened. Add turkey and heat thoroughly. Do not boil. Stir in raisins and serve immediately over hot rice. Use curry condiments such as coconut, chopped peanuts and chutney. Absolutely the best way to use remains from roast turkey.
Season and flour chicken. Brown lightly in butter or margarine. Place in a casserole dish, skin side up. Sprinkle with slivered canned almonds, if desired (soak in water, if not canned). Pour 1 can of mushroom, chicken or celery soup over chicken.
Bake potatoes at 375° for 1 hour or until soft. Allow to cool. Cut a thin slice off the top of each potato. Scoop out the pulp. Blend in milk, bacon, onion, chives, salt, pepper and 1 cup of cheese. Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Place on a baking sheet. Bake uncovered at 375° for 20 to 30 minutes or until heated through.
Mix all ingredients (except tortillas) together in saute pan, cook thoroughly (like scrambled eggs) and roll into tortillas.
Mix vanilla, sugars, eggs and milk in pan and heat on top of stove until just hot. Add 1/4 stick of butter and continue heating until butter melts. Arrange toasted bread in a 9 x 13-inch baking pan. Pour liquid over toasted bread. Place apple slices and raisins over bread. Dot with pieces of butter. Sprinkle with a mixture of sugar, cinnamon and nutmeg. Bake at 350° for 55 to 65 minutes.
Mix first 5 ingredients; mix well. Cut brown sugar and cinnamon in and swirl. Bake at 300° for 40 to 45 minutes. While warm, mix confectioners sugar, vanilla and milk and drizzle on top.
Cut chicken into pieces. Brown chicken in the cooking oil. Add garlic, salt, pepper, water, peppercorns, bay leaves, soy sauce, vinegar and sugar. Cover and cook over low heat for 1 hour or until chicken is tender, stirring frequently. Remove bay leaves and peppercorns. Serve with cooked rice.
Cook turkey meat, onions, bell pepper and garlic until meat is light brown. Add red pepper, chili powder and cumin, then add tomato sauce, water and tomatoes. Heat to boiling. Reduce heat, cover and simmer about 45 minutes. Stir in beans and sprinkle on chili mix to taste. Simmer 10 to 15 more minutes.
Mix all together. Bake in a 9 x 13-inch pan at 350° for 50 to 60 minutes.
Bring to a boil the margarine, water and cocoa. Add to mixture of flour, sugar and salt. Mix well. Stir in eggs, buttermilk, soda and vanilla. Stir. Do not beat. Bake in 9 x 12-inch pan at 400° for 20 to 30 minutes. Do not overbake. Test at 20 minutes.
Soak Grape-Nuts in milk for 15 minutes. After soaking, combine with all other ingredients. Pour into loaf pan that has been sprayed with nonstick spray. Bake for 45 to 55 minutes in 350° oven.
Lightly saute chopped garlic in hot oil. Add can of Italian whole tomatoes. Add tomato paste and stir in 2 (6 ounce) cans of water. Add dash of salt and sugar. Spread Italian seasoning in top. Simmer 2 hours.
Separate eggs. Beat yolks until thick and add sugar while beating constantly. Add dates and nuts. Beat egg whites until stiff.
Place peas in colander; rinse under cold water. Drain real good. Combine tomatoes and next 7 ingredients in medium bowl. Stir in peas. Cover and refrigerate at least 4 hours or overnight.
Melt margarine; combine dry ingredients and add to margarine. Stir until blended. Remove from heat. Combine remaining ingredients and gradually stir into butter mixture. Return to heat and cook, stirring, until thick and smooth. Makes enough for 2 chickens. Brush with sauce as barbecue chicken.
Cream softened butter. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in the pecans and cherries. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 to 20 minutes or until tested done. Cool in pan 10 minutes. Remove from pan.
Cook bacon in a large skillet until crisp; drain well, reserving drippings in skillet. Crumble bacon and set aside. Saute onion in bacon drippings until tender. Add flour, stir until smooth. Add water gradually; cook over medium heat until thickened, stirring all this time. Add the next five ingredients; stir well and bring to a boil. Stir in bacon and remaining ingredients. Serve immediately.
Mix cereals, pretzels, and nuts in a large roasting pan. Melt margarine and blend remaining ingredients in melted margarine. Pour over cereal mixture and mix well. Bake at 250° for 1 1/2 hour, stirring occasionally.
Peel and chop pears to measure 1 1/2 cups. Combine pears, sugar, milk, oil, egg and raisins. In a separate bowl, sift together remaining ingredients, except oats. Stir in oats; add liquid mixture and stir just until blended. Spray 16 muffin cups with cooking spray. Bake in a preheated oven at 375°, about 20 to 25 minutes or until golden brown. Serve warm. Makes about 16 muffins.
Mix all ingredients together. Makes 1 gallon hot chocolate or use 1/3 cup mix to each cup.
Combine squash, onions and salt. Let stand for 2 hours. Drain. Combine sugar, vinegar, seeds and pepper. Bring to a boil. Add squash and onions. Bring to a boil and boil for about 10 minutes. Put into jars and seal.
Combine first 6 ingredients. Heat to boiling. Set aside. Combine vegetables; drain well. Add vinegar mix and vegetables. Mix well and refrigerate overnight.
Spray 12 X 9 inch sheet of foil with nonstick cooking spray. In large bowl, combine first 3 ingredients and mix well. Add next 3 ingredients and mix well. Spoon into ungreased 11 X 7 inch glass baking dish. Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight. Heat oven to 350. Bake covered for 40 minutes. Uncover baking dish and sprinkle cheese evenly over the top. Bake uncovered an additional 10 to 15 minutes or until bubbly and thoroughly heated.
Drain cucumbers well. Mix with next 4 ingredients. Drain again. Spread, at last minute, and cut into finger sandwiches.
Prepare dough for 2 pie crusts. Grate lemons to make 2 teaspoons lemon rind. Peel the lemons, removing all the white, then slice lemons as thin as possible. Take all the seeds out. Add sugar. Mix the lemons and sugar; let stand 20 minutes. Beat eggs well. Stir eggs into the lemon mixture. Pour lemon mixture into pie shell. Put top crust on. Cut slits in top and bake at 400° for 40 minutes. Very tangy and like lemon custard pie.
Thaw spinach and drain well. Mix well with all the ingredients. Make into balls and refrigerate for 1 hour or more. Bake at 350° for 20 minutes. Can be frozen. Make balls, put into bags and freeze. Yields 70 balls.
Separate crescent rolls. Put on pizza pan. Top with potatoes, sausage and cheese. Beat eggs with milk, salt and pepper. Pour over other ingredients. Top with bacon. Bake at 375° for 25 to 30 minutes or until eggs are not running. Makes 2 pizzas.
Remove 1 pound frozen hamburger from freezer. While you're waiting for this to thaw, crack 2 raw eggs into a medium size bowl. Add bread crumbs. Mix hamburger in well. Feed to dog and go out to eat at your favorite restaurant.
In large pan, brown beef. Add spaghetti sauce; simmer 15 minutes.
Mix well. Drop by heaping teaspoon full. Cook 8-10 minutes at 350. Cool 2 -3 minutes with pan on wire rack. Don't over cook.
Boil whole potatoes until tender; drain and slice potatoes. Put a layer of potatoes in buttered baking dish. Sprinkle with sugar, cinnamon and butter. When dish is filled, sprinkle top layer of potatoes with sugar, cinnamon, butter and orange peel. Add water; bake at 350° for about 30 minutes, or until brown and well candied.
Combine cucumber and green onions in bowl. Cover; let stand for 1 hour. Combine remaining ingredients. Pour over cucumber mixture, mixing well. Refrigerate for several hours. Makes 10 to 12 servings.
Cut cake into slices. Open canned pie filling. Make instant pudding according to directions. Into large, deep bowl, layer cake, pudding and cherries. Keep layering until all is gone. Top with Cool Whip. Refrigerate, covered.
Heat water, shortening and salt to boiling in a heavy saucepan. Quickly stir in flour and oats. Stir vigorously over low heat about 2 minutes or until mixture forms a ball. Remove from heat; add unbeaten eggs, one at a time, beating after each addition until smooth and satiny. Drop by teaspoons on greased cookie sheet about 1 inch apart. Bake in hot oven for 30 to 35 minutes. Remove from cookie sheet; cool. Cut off tops and fill with crab meat, tuna or lobster salad. Makes 40.
Combine margarine, shortening, sugar, eggs and vanilla. Beat until fluffy. Stir in flour, soda and baking powder. Add cereal. Drop by teaspoon on ungreased baking sheet 2 inches apart. Bake in a 375° oven for 8 to 12 minutes. Let cool 1 minute before removing from cookie sheet. Makes 6 dozen.
Soften yeast in water. Add 1/2 teaspoon sugar. Add rest of sugar, butter and salt to hot milk. Stir until sugar is dissolved. Cool, then add egg. Stir in softened yeast. Stir flour into liquid ingredients. Mix by hand. Stir until flour and liquid are well mixed. Turn dough out onto a lightly floured board and knead it quickly until it is smooth and elastic. Form dough into a smooth ball. Place ball of dough in a greased bowl and turn it over once or twice to grease the surface. Cover and let rise in a warm place until double in size, about 1 hour.
Saute zucchini and onion in butter. Add stock and bring to boil. Add Cream of Wheat. Simmer, covered, 25 minutes. Add spices. Puree in blender or food processor. Serve hot with Parmesan cheese and dash of sour cream.
Cook and drain bacon and ground meat. Saute onion and pepper in drippings and drain. Combine all ingredients but vinegar in large baking dish or roaster and bake 1 hour at 350°. Add vinegar prior to serving and stir. Serve hot. Travels and reheats well.
Boil spinach and drain. Beat eggs and mix. Make balls, 60 to 75 balls. Bake at 350° for 10 minutes on cookie sheet (good appetizer).
Combine beef, bread crumbs, onion, egg, salt, pepper, garlic and 1/2 can tomato sauce. Mix lightly. Shape into a loaf and place in shallow pan. Combine remaining tomato sauce, water, brown sugar, mustard and Worcestershire sauce. Pour over meat loaf. Bake at 350° for 1 hour, basting occasionally. Makes 4 to 6 servings.
Mix butter, confectioners sugar, peanut butter and vanilla; roll into small balls. Melt chocolate and wax together in top of double boiler. Put toothpicks into candy, dip into chocolate and lay out on waxed paper to cool.
In saucepan, bring water and sugar to a boil. Stir until sugar is dissolved. Boil gently 3 minutes. Remove from heat and let cool.
Combine all ingredients in heavy saucepan and cook 1 minute after it begins to boil. Stir until sugar and chocolate are melted but do not stir while candy is boiling. Remove from heat and let set until hand can be held on bottom of pan. This is important. Beat until ready to pour. Add vanilla and nuts during the last minutes.
Boil squash and onions in small amount of water until done; drain. Blend in cheese and butter until fluffy. Top with potato chips, enough to cover. Bake at 325° for 20 minutes.
Soften cream cheese in microwave. Stir in mayo or salad dressing, green onions and parsley flakes. Then add crabmeat, almonds, white wine, horseradish and Worcestershire sauce. Then microwave 4 to 6 minutes on Medium-high until hot.
Saute pepper and celery. Combine with remaining ingredients. Bake at 350° for 1 1/2 hours.
Beat eggs; add other ingredients and mix well. Pour into one-gallon churn and finish filling with milk. Freeze.
Brown beef in skillet. Drain fat. Add salt, salami, teriyaki marinade and onion. Cook on low for 10 minutes. Boil and mash potatoes. Add butter, salt and pepper to taste. Layer in baking pan: hamburg mixture and potatoes, then pour corn on top. Bake at 325° for 20 to 30 minutes. Let sit for 1 hour before serving so it can settle (tastes better).
Melt butter in a 9 x 13-inch pan in a 350° oven. Heat applesauce, 1/4 cup sugar and cinnamon in saucepan. Mix dry ingredients in mixing bowl. Pour melted butter into dry mixture and mix well. Press 2/3 of mixture into bottom of pan. Spread the heated applesauce over mixture. Crumble remaining oat mixture on top and bake for 30 minutes at 350°.