HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook manicotti about 10 minutes and drain. Brown ground beef and garlic; drain. Add cottage cheese, Mozzarella, salt and mayonnaise. Mix well. Stuff each manicotti with 1/4 cup of meat-cheese mixture. Place in a single layer in a 9 x 13-inch pan. Sprinkle any remaining filling over manicotti. Cover with spaghetti sauce. Sprinkle evenly with oregano and generously with Parmesan cheese. Cover with foil and bake at 350° about 15 minutes. Remove foil and bake another 10 minutes.
Cook potatoes in boiling water until tender. Peel and dice. Fry bacon; remove and drain, reserving bacon drippings. Lightly brown potatoes and onion in bacon drippings. Remove and combine with bacon, cheese, eggs and salt. Turn into shallow buttered baking dish. Bake at 350° for 30 to 40 minutes or until set in center. Serves 6 to 8.
Brown the ground beef with chopped onion. Preheat oven to 375°. Precook carrots. Precook peas. Remove beef from pan and remove as much grease as possible. Put beef in large bowl. Make gravy in frypan. Pour over beef. Add vegetables and mix. Pour into ungreased cake pan (preferably Corning). Cover with mashed potatoes. Add cheese over top potatoes. Bake at 375° for 20 minutes or until cheese melts and browns slightly.
Cover bottom and 1/4 inch of sides of greased 9 x 13-inch pan with rolls. Flatten out the crescent rolls and press against bottom of pan to form flat crust for quiche; set aside. In a large bowl, toss together cheeses and flour. Mix in milk, eggs, salt, pepper and nutmeg; stir in spinach. Pour into prepared crust. Bake in preheated 350° oven for 50 minutes. Cut into small squares (approximately 40). May be served immediately as hot hors d'oeuvres or made ahead and reheated on hot tray. May be frozen after baking; reheat in preheated 400° oven for 20 minutes.
Melt sugar and butter over low heat until caramelized to a golden brown. Add salt and milk; stir constantly until a hard ball can be formed in water. Add nuts and vanilla. Beat until cool. Pour into pan and let stand in refrigerator at least 30 minutes before cutting. Yields about 20 (1-inch) squares.
Brown hamburger and chopped onion; drain well. Add chicken soup, milk, taco sauce and enchilada sauce. Layer with flour tortillas and grated cheese.
Beat eggs until foamy. Add oil, sugar and vanilla. Beat in zucchini and set aside. Sift flour, salt (optional), soda, cinnamon and baking powder. Mix together with egg mixture; add nuts and/or raisins. Pour into two 8 x 4-inch greased and floured pans. Bake at 325° for 1 hour. Leave in pans 30 minutes to cool. Remove from pans and finish cooling on racks.
Brown onion in oil. Blend salt, sugar, mustard and flour; stir into onion. Add vinegar and water slowly, stirring constantly, and cook until thick. Blend pickle relish, celery, green pepper and diced potatoes. Pour on the hot dressing, mixing lightly. Serve hot. The flavor is improved by putting the prepared salad into baking dish, covering and heating 20 minutes in a moderate oven.
Cook and drain lima beans. Partially cook broccoli and drain. Butter a baking dish. First layer lima beans, second broccoli. Next, mix pepper in soup and cover vegetables. Do not dilute soup. Cover vegetables and soup with bread crumbs and cheese. Bake until soup is bubbly and cheese is melted.
Arrange pieces of chicken in shallow baking pan. Season with salt and pepper. Combine catsup and honey. Pour over chicken pieces to coat on all sides. Place slices of lemon over chicken. Bake, uncovered, in preheated 325° oven for 45 minutes, turning pieces after 30 minutes. Increase oven temperature to 350° and bake 15 minutes longer.
Cook broccoli according to package directions. Drain. Mix all ingredients, except 1/4 cup cracker crumbs and melted butter. Turn into 1 quart casserole. Sprinkle with remaining crumbs and melted butter. Bake uncovered at 350° for 35 to 40 minutes.
Preheat oven to 325°. Grease and lightly flour a 10-inch cake pan. In a large bowl, cream shortening and butter. Gradually add sugar, mixing until light and fluffy. Stir in the lemon and vanilla extracts and grated lemon rind. Add eggs 1 at a time, beating well after each addition. Combine flour and baking powder and stir them into batter a little at a time alternately with warm milk. Do not overbeat. Spoon the batter into prepared pan. Bake for 1 hour and 20 to 30 minutes or until the cake pulls away from the sides of the pan and a cake tester comes out clean. Cool in pan for 10 to 15 minutes before removing it. Cool it completely on a rack before placing it on a serving platter. It is better the 2nd day.
In double boiler, melt chocolate and shortening. Stir until smooth. Remove from heat and stir in raisins and nuts. Drop by spoonfuls onto waxed paper. Chill until ready to serve. Makes 2 dozen.
Mix jello, boiling water and cold water. Chill until slightly thickened. Add the remaining ingredients to jello mix and chill in greased 8-inch square pan or mold. Recipe is from the Hills and Pines Garden Club, Raleigh, North Carolina.
Poach sausage as follows: Put sausage in an enamel or stainless steel skillet. Cover with a mixture of 1/2 red wine and 1/2 water. Add onion slices. Bring to boil; cover, lower heat and cook gently for 20 to 30 minutes. Cool in poaching liquid.
Combine vegetables, water, parsley flakes, seasonings and bouillon cube. Cover and simmer for 15 to 20 minutes or until vegetables are tender. Gradually add flour to milk until well blended. Add to hot mixture, stirring constantly, until mixture boils and thickens. Add cheese. Stir until melted. Makes 6 (1 cup) servings.
Brown ground beef; drain and set aside to cool. Tear lettuce into bite size pieces. Dice green pepper and tomatoes. Chop onion. Mix all ingredients except taco chips. Just before serving, crush chips and toss with salad. Makes a big salad.
Mix onion, margarine and sour cream together. Pour over potatoes. Put cheese on top of potatoes. Crush corn flakes and put on top. Drizzle 1/2 stick margarine on top of potatoes. Bake 1 hour at 325° uncovered.
Add butter to boiling water. When melted, add salt and flour; mix well. (May need a little more flour or a little less to maintain rolling consistency.) Put in refrigerator and chill so it will roll better. Roll on floured board and cut into dumplings. Drop into your favorite broth and cook for about 30 minutes.
In large skillet, heat oil; add onions, mushrooms and squash. Cook 5 minutes, stirring often. Stir in tomatoes, tomato sauce, garlic and oregano. Heat to boiling; reduce heat and simmer, covered, 5 minutes.
Cook ground beef and onion. Drain. Stir in rice and seasonings. Spread 1/2 of cabbage in greased 2-quart baking dish. Cover with meat mixture. Then spread rest of cabbage over top. Pour undiluted soup over top. Bake covered at 350° for 1 hour. Serve over additional rice.
Stir beef, 1/4 cup flour, salt and pepper in a 3-quart casserole until beef is coated. Add 2 1/2 cups hot water, potatoes, carrots, celery, catsup, bouquet sauce and garlic. Microwave, covered, at High (100%) for 5 minutes. Reduce power to Medium (50%). Microwave until beef is tender, 40 minutes to 1 hour, stirring once or twice during cooking. Mix 2 tablespoons flour and 1/2 cup cold water until smooth. Stir flour mixture and peas into stew; cover. Microwave at Medium (50%) until mixture thickens slightly and peas are tender, 10 to 15 minutes. Makes 4 to 6 servings.
Cream the cream cheese and oleo well; add vanilla. Beat in sugar, a little at a time, until of spreading consistency.
Mix cake until all ingredients are blended. Grease and flour long pan. Bake at 375° for 45 minutes.
Heat oven to 350°. Put brown sugar and butter in 9-inch glass pie plate. Place in oven and heat 7 minutes. Stir twice until mixture is smooth and starts to bubble. Cut pineapple slices in half. Remove pie plate from oven and arrange pineapple and cherries on sugar mixture. Open top of pancake batter. Add sugar and reserved juice. Stir to mix. Pour over pineapple. Bake 30 to 35 minutes until golden brown and pick comes out clean. Cool on rack 5 minutes before loosening edges with small knife. Invert cake on platter. Serve warm or cool.
Mix all ingredients well. Add maraschino cherries and pecan pieces to taste. Chill.
Cut broccoli into bite-size pieces. Slice onion thin. Fry bacon and crumble. Mix broccoli, onions, raisins and bacon. Blend mayo, sugar and vinegar. Fold dressing into vegetable mix and refrigerate for 1 to 2 hours.
Slice angel food cake into 4 layers. Mix pie filling and yogurt in bowl. Spread between layers. Spread whipped topping over top and side of cake. Chill until serving time. Yield: 16 servings.
Crumble up graham crackers real fine. Add melted margarine. Press into cake pan. Bake at 350° for 10 minutes. Remove from oven. Let cool. Mix Dream Whip according to directions on box. Then add cream cheese and spread over graham cracker crust. Add cheese to top and enjoy.
Brown pork chops on both sides over medium heat. Place in shallow pan, side by side. Combine remaining ingredients; spoon evenly over pork chops. Cover pan. Bake a 350° for 1 hour, or until chops are tender. Makes 6 servings.
Combine all ingredients in a large mixing bowl, stirring to blend. Beat at medium speed for 5 minutes, scraping sides of bowl frequently. Pour into greased 10-inch Bundt pan. Bake at 350° for 1 hour. Cool in pan on rack about 15 minutes. Turn out on cake plate; cool completely before cutting. Sift powdered sugar over top, if desired.
Mix meats thoroughly. Add onion, celery and seasonings. Add mustard, eggs and sauce. Mix. Soak bread crumbs in warm milk. Add to meat mixture and mix well. Form into loaf and bake at 350° for 1 hour. Serve with hot tomato sauce.
Cream together Crisco, sugar and eggs. Add crushed bananas, gradually add the dry ingredients and sour milk and vanilla. Then add nuts. Bake in 9 x 13-inch cake pan at 350°.
Melt margarine, oil,	cocoa and water in saucepan. Bring to	a boil, then cool. Sift flour and sugar in a bowl. Pour liquid over flour mixture. Beat until smooth. Add buttermilk, eggs, soda, cinnamon and vanilla. Bake at 400° for 35 to 40 minutes.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Beat eggs until light and foamy in large bowl of electric mixer. Beat in sugar, vanilla, margarine or butter Crisco until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in pecans at low speed. Mixture will be stiff. Spread evenly in pan. Bake at 350° for 25 to 30 minutes or until top is brown. Cool 10 to 15 minutes. Cut into squares.
Mix and top with Ritz crackers. Bake at 350° for 25 minutes.
Beat eggs and add oil. Add sugar, soda and salt, which have been sifted with flour. Add vanilla, nuts and apples. Bake in loaf or tube pan for 45 minutes at 325°.
Preheat oven to 375°. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15 x 10-inch baking pan. Press over bottom and up 1-inch sides to form crust. Firmly press perforations to seal. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely. Spread beans over crust. In bowl, mix sour cream and taco seasoning. Spread over beans. Spread onions, peppers, tomatoes and olives next. Cover and refrigerate 1 hour. Cut into squares and serve with salsa. Makes 30 appetizers.
Cut onion and pepper in small pieces. Add to ground beef. Add egg and quick oats; mix well. Add seasonings and bake at 350° for 2 hours.
Cook sugar, vinegar, oil, salt and pepper until sugar melts. Pour over drained vegetables and stir. Refrigerate overnight before serving.
Peel and slice eggplant. Cook until mushy and drain. Add and mix all ingredients (except 1/2 cup cheese and 1/2 cup of crackers). Put mixture in baking dish and top with remaining cheese and crackers. Dot with butter. Bake at 350° for 25 to 30 minutes.
Preheat oven to 375°. Spread dough into an ungreased cookie sheet with fingertips. In a saucepan, combine brown sugar and butter. Boil one minute. Pour evenly over dough. Sprinkle with nuts. Bake 14 to 18 minutes or until golden brown. Remove from oven and sprinkle chocolate chips on top. Swirl as they melt with the back of a spoon. Cool. Yields 36 to 48 bars.
Mix all ingredients together. Bake at 350° for 45 minutes in ovensafe dish.
Put oil in frying pan. Add apples and onions. Fry 10 minutes. Add cabbage. Add water a little at a time. Cook 10 minutes until cabbage is tender. Add vinegar and sugar. Add salt, pepper and butter and serve.
Mix evaporated milk, water and sugar. Cook slowly to 236°. Stir often. Cool without stirring until lukewarm. Add peanut butter, vanilla and butter. Beat until smooth and pour into greased 8 x 8 x 2-inch pan. Cut when cool.
Whip Eagle Brand milk and Cool Whip well. Add other ingredients and stir well. Keeps well. Rich, but real good.
Place milk in a glass container and allow to stand at room temperature for 24 hours. Stir in flour and yeast. Leave, uncovered, in a warm place for 2 to 5 days, depending on how long it takes it to bubble and sour. If it starts to dry out, stir in enough tepid water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use. Try to maintain about 1 1/2 cups of starter. Each time part of the starter is used, replenish with a mixture of equal parts of milk and flour. Leave at room temperature several hours or overnight or until it begins to fill with bubbles. Then cover and store in refrigerator. Starter is best if used at least once a week. If starter isn't used for 2 or 3 weeks, spoon out and discard about half and replenish as described. Given attention, a starter becomes more flavorful with age. Starter can be frozen if it is not to be used for several weeks. This will slow down yeast action and should be left at room temperature for 24 hours after thawing.
Combine the Parmesan, flour, pepper and paprika. Dip catfish in milk and coat with cheese mixture. Place the fish in a baking dish; pour margarine over the fish and bake at 400° for 15 to 20 minutes or until golden and flaky. Sprinkle fish with shredded cheese and put under broiler until bubbly. Serves 8.
Cut hard-cooked eggs in halves. Slip out yolks. Mash with fork. Mix in rest of ingredients. Refill whites with egg yolk mixture, heaping it up lightly. Garnish with bacon bits before serving. Serve with salads or cold meat platters.
Mix flour, butter and 1/2 cup nuts. Press in 9 x 13-inch pan. Bake at 350° for 15 minutes; cool. Beat cheese with 10X sugar. Fold in 1 bowl Cool Whip. Spread over crust. Mix pudding with 3 cups milk. Let stand in refrigerator for 5 minutes. Spread over mix in pan. Spread second bowl Cool Whip on top. Sprinkle with remaining nuts; chill for at least 4 hours.
Brown ground beef. Drain fat and add can of corn and Ranch Style beans and taco mix. Cook 15 minutes.
Sift first 6 ingredients together. Cream sugar, shortening and eggs together. Add crushed pineapple alternately with flour mixture. Add nuts, raisins and apples. Bake at 250° for 1 1/2 hours.
Place duck breast on aluminum foil. Rub on butter and bacon. Then place the slice of bacon on top of duck. Sprinkle with garlic salt. Seal the foil tightly. Bake at 450° for 45 minutes.
Mix. Refrigerate for at least 4 hours or freeze until needed, then thaw out.
Mix together, put in baked pie shell. Chill. Makes 2 pies.
Heat oil in skillet; toast almonds and sesame seed until lightly browned. Combine with remaining ingredients. Cover and chill several hours or overnight to allow flavors to blend. Makes about ten 1/2 cup servings.
Buy small cans of everything except broth. Broth should be 15 or 16 ounce cans. Place broth in large heavy pot and bring to a boil. Reduce heat to simmer. Add all drained canned vegetables except tomatoes. Cook slowly over low heat for 30 minutes. Add celery, onion, cabbage, rice and tomatoes and continue to cook slowly in covered pot. Flavor with seasoning (other than salt) to taste. Add water if necessary, but cook for another hour over low heat until everything is well done and flavors are well blended. Many servings. Keeps well in refrigerator.
Preheat oven to 350°. Cream butter and peanut butter. Add sugar. Beat until light and fluffy. Add egg and vanilla. Combine flour, soda and salt. Add to creamy mixture; mix well. Chill dough 1 hour. Shape chilled dough into 48 (1-inch) balls and place in lightly greased 1 3/4-inch muffin pans, shaping ball into each shell. Bake 12 minutes at 350° (dough will raise). Remove from oven and immediately press a peanut butter cup into each hot crust. Cool before removing from pan.
Combine all ingredients and cook in microwave for 8 minutes on High. Let set for 5 minutes.
Mix all ingredients together in a large pitcher. Chill well and serve over cracked ice. Makes about 12 servings. For a larger party, double recipe and serve in a punch bowl.
Melt butter in a large saucepan. Blend in flour, salt and basil. Stir in chicken broth and cook until it thickens and comes to boil. Add chicken. Mix cottage cheese with beaten egg. Place 1/3 of the chicken mixture in a greased 9 x 13-inch baking pan. Top with 1/3 of the noodles, 1/3 of the cottage cheese, 1/3 of the spinach and 1/3 of the Mozzarella cheese. Repeat layers until all ingredients are used up. End with last 1/3 of the chicken. Top with Parmesan cheese. Bake at 375° for 45 minutes. Serves 6.
In frying pan or wok, add 1 tablespoon oil. Cook chicken breast. Add soy sauce as needed. Add garlic and asparagus. Cover and let simmer on low for 15 to 20 minutes. Add water chestnuts and cook about 10 more minute. Add more soy sauce as needed for flavor. Add cooked angel hair pasta and stir.
Combine carrots and raisins in a bowl. Mix together the rest of the ingredients and pour the mixture over the salad. Mix all this together thoroughly.
Cook chicken; remove bones and skin. Cut into pieces. Reserve 1 1/2 cups of chicken broth. Melt butter in baking dish. Add 1/2 of stuffing mix. Layer chicken on top, then cream of chicken soup and peas. Cover all with the rest of stuffing. (Layer ingredients; do not mix.) Pour chicken broth over casserole. Bake at 350° for 30 minutes.
In mixing bowl, mix together 3/4 cup of sugar, flour, baking powder, salt and 3 tablespoons cocoa. Mix butter, milk and vanilla into dry ingredients, just until blended. Pour into a buttered 8-inch square baking dish. Sprinkle top of batter with remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa. Pour water and rum over. Bake at 350° for 40 minutes, until a wooden pick inserted in center comes out clean. Serve at room temperature with whipped cream or ice cream on side, if desired.
Cut wieners into 1-inch slices. Pour barbecue sauce over them and sprinkle with garlic. Cook in crock-pot for 2 to 3 hours.
Combine cake mix, eggs, bananas and sour cream. Mix well. In another bowl, combine frosting mix, butter and oats and mix well. Pour 1/2 cake batter into long cake pan or tube pan. Sprinkle 1/2 of frosting mix over cake batter. Pour remaining cake batter over frosting mix, then sprinkle remaining frosting mix over bake batter. Bake 1 hour at 350° or until knife inserted in middle comes out clean.
Melt the butter or margarine in a heavy skillet. Add the cabbage; cover tight and let cabbage steam over low heat for 10 minutes. Stir now and then to prevent sticking. Season with salt and pepper. The cabbage gives enough of its own water to make steam and will have a wonderful color and texture cooked this way. This makes 4 to 6 servings.
Peel potatoes, quarter length wise, and slice thinly. Put potatoes and onions in a 4 quart sauce pan and add water just to cover. Add salt to taste. Bring to a boil. Reduce heat to a simmer and cook until the smallest potato slices begin to fall apart.
Bring 1 quart of water to boil in Dutch oven or large saucepan. Stir in beans and next 7 ingredients. Cover and simmer 2 1/2 hours, stirring occasionally. Add ham; simmer an additional 15 minutes. Cook red and green peppers in oil until tender-crisp. Stir into rice. Serve beans with rice. Makes 4 servings, only 359 calories per serving and 5 grams of fat.
Combine all dry ingredients. Stir in wet. Add cheese and peppers. Pour into baking pan. Bake at 375° for 40 minutes.
In a small bowl, combine the oil, dressing mix, garlic salt and cayenne pepper. Divide pretzels between 2 ungreased jelly roll pans. Pour mixture over pretzels; stir to coat. Bake at 200° for 1 1/4 to 1 1/2 hours or until golden brown, stirring occasionally. Cool completely. Store in an airtight container. YIELD: 3 1/2 quarts.
Mix mayonnaise, white vinegar and sugar. Add mayonnaise mix to vegetables; let set in refrigerator overnight to enhance flavor.
Cook noodles in boiling water with salt until almost done. Drain and rinse. Slice Velveeta cheese. In crock-pot, layer noodles, margarine and Velveeta until pot is almost full. Mix egg with a cup of milk and pepper (to your liking); pour mixture over ingredients in crock-pot. Add more milk until you can see it almost at the top of the ingredients in crock-pot. Plug pot in; let the pie cook for at least 1 hour, or until milk and egg mixture thickens. (Sometimes I add other cheeses with Velveeta for a different taste.)
In frying pan, saute ground round with diced onion. Drain. In large Dutch pot, add all ingredients. Bring to a boil. Reduce heat to simmer. Cook approximately for 1 1/2 hours.
Cook tortellini according to directions on package. Mix butter with cooked tortellini until melted. Add remaining ingredients and stir well.
Heat oil on high heat. Brown and remove pork. Reduce to medium heat. Add onion and cook 5 minutes. Add garlic; cook 2 minutes. Stir in broth. Bring to boil and then reduce heat to simmer. Reduce liquid by a 1/4. Add basil, oregano, salt and pepper to taste. Put pork into broth. Add wine. Cover and simmer until pork is tender (about 1 1/2 hours).
Combine pineapple and cheese. Mix together sugar and flour. Combine in casserole. Cover with 3/4 roll crackers, crumbled. Melt butter and pour over cracker crumbs. Bake at 350° for 30 minutes or until bubbly and brown.
In double boiler, melt butter and cheese. Put asparagus in casserole dish. Pour melted butter and cheese over the asparagus. Add salt and pepper and mix all of this well. Put crushed corn flakes on top. Bake at 350° for 30 minutes or until hot and bubbly.
Mix first 4 ingredients with mixer. Add oats and mix well with hands. Roll into small balls. Then roll in powdered sugar. M-mm-mm Good!
Cream shortening and sugar; add eggs. Beat until light. Sift baking powder, flour and salt together. Add nuts to batter. Rotate, adding part flour and part milk, beginning and ending with flour. Put in tube cake pan and bake at 325° for 1 1/2 hours.
Mix cake mix and jello; add strawberries, oil and milk, beating with mixer. Add eggs, one at a time. Fold in pecans and coconut. Bake in layer pans at 350° for 25 minutes.
Season ribs with salt and pepper. Combine kraut and liquid with remaining ingredients. Place in Dutch oven. Place ribs meaty side up atop kraut. Bake, covered, in a 350° oven for 2 1/3 to 3 1/2 hours or until ribs are done. During last hour, baste kraut with juices.
Preheat oven to 350°. Grease a 9-inch square cake pan. In medium saucepan, mix margarine, brown sugar, raisins, cinnamon, cloves, salt, nutmeg and water. Bring to a boil. Add flour, soda and baking powder. Beat until smooth. Pour into prepared pan. Bake at 350° for 1 hour.
Mix sugar, eggs, milk, and oil together. Add nuts and pears. Mix together flour, oats, baking powder, ginger, cinnamon, and salt. Mix together with pear mixture until dry ingredients are moistened. Bake in loaf pan at 350 for 1 hour. Cool 10 minutes and then remove from pan.
Preheat oven to 350°. In large bowl, combine all ingredients. Place mixture in a large loaf pan and bake for 1 hour or until done.
Dissolve jello in hot water. Add pineapple, lemon juice and salt. Pour in container and let congeal. Remove from refrigerator. Add carrots and nuts. Return to refrigerator until firm. Serve on lettuce.