HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put some of the tomatoes in the bottom of a casserole dish. Layer with lasagne. Layer with cottage cheese that has been mixed with eggs. Layer with each cheese. Repeat layers until all ingredients have been used. Bake at 350° for 1 hour or 375° for 40 minutes.
Slice cabbage and boil in a lot of salted water until softened; drain. Cut potatoes into small pieces; add diced onion. Mix in cabbage; add oil, cider vinegar, salt and pepper to taste and toss.
Mix peanut butter, powdered sugar, milk and cream cheese with water until well mixed. Fold in Cool Whip. Pour into chocolate graham cracker crust. Pour small amount of chocolate syrup on top and sprinkle with nuts. Put in freezer for 1 1/2 or 2 hours. Remove from freezer 15 minutes before serving.
Wash meat and dry thoroughly using paper towels. Pierce the meat and make a few gashes with a knife. Marinate with all the ingredients and refrigerate for 3 hours.
Combine all ingredients, excluding mushrooms. Blanch stemmed mushrooms in boiling water for 1 minute. Drain and add to marinade. Refrigerate in tightly sealed container for 24 to 48 hours. Pour off marinade and serve. Makes 8 servings.
Mix flour, soda and salt together and set aside. Melt chocolate in boiling water. Then cream shortening, sugar and yolks. Add chocolate mixture to the creamed mixture. Add vanilla and add flour mixture and buttermilk alternately. Fold in stiffly beaten egg whites. Bake in 3 prepared cake pans or loaf pan at 350° for 35 to 40 minutes.
Cook pasta. Prepare all other ingredients and toss in a large bowl. Add salad dressing and toss well. When pasta is cooked, drain and rinse in cold water until completely cool. Add to salad and toss again. Serve chilled. Best when made the day before. Parmesan cheese is optional and can be added when served.
Brown ground beef and hot sausage. Mix in remaining ingredients. Spread on party rye bread. Bake 20 minutes at 350°.
Peel and boil potatoes; beat (no milk or butter). Add cream cheese with chives, egg and then sprinkle with paprika. Bake in 1-quart casserole (greased) at 373° for 30 to 45 minutes.
Prepare jello with water; chill until partially set. Grind up other ingredients and add to partially set jello.
Preheat oven to 350°. In small bowl, combine flour, baking power, baking soda and salt; set aside. In large bowl, combine butter, brown sugar, eggs and water; beat until creamy. Gradually add flour mixture. Stir in oats, Nestle butterscotch morsels and orange extract. Drop by slightly rounded measuring tablespoonfuls onto cookie sheets. Bake at 350° for 10 to 12 minutes. Makes 4 dozen cookies.
Drain all vegetables. Mix corn, baby peas, green beans, onions, celery, green pepper and pimento together. Combine sugar, white vinegar, pepper, oil and salt. Mix well and add to vegetables. Mix again and marinate overnight.
Melt oleo in 10-inch glass pie plate or microwave Bundt pan on High. Coat biscuits with oleo. Combine sugar and cinnamon in separate bowl. Dip biscuits in sugar mixture. Arrange biscuits in a ring in pan. Cook 2 1/2 to 3 minutes on High power.
Cream cheese should be at room temperature. With a mixer, whip cream cheese and add Eagle Brand milk. Mix until smooth, mix in lemon juice. Pour into pie shell. Chill. This can be topped with your favorite pie filling.
Brown hamburger meat; add chopped onion, chopped green pepper, salt and garlic salt. Cook spaghetti. Add mushrooms or mushroom soup and tomato soup to hamburger meat mixture. Add cooked spaghetti. Put in casserole and put layer of Velveeta, Cheddar and Mozzarella cheese. Cook at 375° to 400 ° until cheese melts.
In saucepan, combine first four ingredients. Blend in eggs, vinegar and Worcestershire sauce to form a smooth paste. Over low heat, gradually add milk, stirring constantly, until sauce thickens. Serve with cheese balls, crackers, summer sausage and mustard.
Roll bread until flat. Put 1/2 pound of sausage and 1/2 pound of ground beef in skillet. Drain and spread over rolled out pastry. Add cheese of your choice and any seasonings you like. Roll up. Place on cookie sheet and bake at 350° until light golden brown.
Dissolve jello in 1 cup hot water. Chill in refrigerator until thickened enough to beat. Blend thickened jello and chilled evaporated milk in blender. Cream together in small bowl the cream cheese (softened) and sugar. Add cream cheese mixture to jello mixture. Add vanilla and crushed pineapple. Blend quickly just to mix together. Pour into graham cracker crusts and chill several hours or overnight.
Brown hamburger and onion. Layer hamburger, then green beans, then soup. Last, layer mashed potatoes. Bake in oven for 30 minutes at 350°.
Mix gelatine with cold water. Add hot water and lemon juice. Let cool and add pineapple and sugar. Mix in Dream Whip. Crumble 1 angel food cake and line pan with cake pieces. Pour mixture over cake. Let set overnight. Ice with 1 package Dream Whip and coconut.
Mix flour, baking powder and baking soda together. Blend sugar and butter. Add eggs. Add dry ingredients alternately with milk/vinegar mixture. Add mashed bananas. Spray two loaf pans with nonstick spray. Pour batter into pans. Bake at 350° for 45 to 60 minutes. Remove from pans when completely cool.
Layer cream cheese. Spread chili. Spread chili peppers, then spread Cheddar cheese. Bake at 375° for approximately 20 minutes. Microwave for about 5 minutes. Serve with tortilla chips.
Take pork out of refrigerator an hour in advance. Preheat oven to 425°. Rub meat with garlic and salt. Place roast, fat side up, on rack in shallow open pan. Roast pork 1 hour at 425°. Reduce heat to 400°. Remove pork from pan and pour off all fat.
In a saucepan, combine sugar, flour and salt. Stir in milk until smooth; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from the heat. Gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in 1 cup coconut, butter and vanilla. Pour into pie crust; sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers.
Mix together the cake mix, egg and Cool Whip; set aside. Sift powdered sugar. Drop cookie mix by spoonful into powdered sugar; cover entirely. Put on greased cookie sheet. Bake at 350° for 15 minutes. Low in fat.
Combine strawberries with jello mixture. Tear angel food cake into small pieces and place in a glass casserole dish. Pour jello/strawberry liquid over cake until jello saturates cake. Chill until firm. Top with lite Cool Whip and dot with whole strawberries.
You will also need 8 to 10 (7 ounce) plastic cups, gummy worms and frogs, candy flowers, etc.
Combine first 4 ingredients. Bring to a boil, stirring occasionally and boil 5 minutes.	Remove from heat and add 1 teaspoon soda (will foam, so use rather large pot). Stir over bowls of popped corn. Place in large flat pans or cookie sheets. Bake at 225° for 1 hour, stirring every 15 minutes.
Combine all ingredients except bacon. Pour into a 2 qt. casserole dish. Place bacon on top; bake uncovered for about 40 minutes at 350°. Broil a few minutes to make bacon crisp. Makes 4 to 6 servings.
Place half the mushrooms, a layer of cheese, half the stuffing and half the seasoning mix into a 9 x 13-inch pan. Repeat these layers one more time.
Boil sugar and milk for 6 minutes and add fluff, vanilla, peanut butter and salt. Set in pan to harden.
Melt butterscotch morsels and peanut butter together. (Crunchy peanut butter may be used if you don't have the peanuts and it is as good.) Remove from heat. Stir in marshmallows and peanuts. Add chow mein noodles last, stirring very carefully. Let set.
Mix ingredients together and place in ungreased 9 x 13-inch pan. Sprinkle corn flakes mixed with 1/4 cup melted margarine on top. Bake at 350° for 1 hour.
Mix all together in a 9 x 13 pan. Top with 2 cups hand crushed corn flakes and 1/2 cup melted butter. Bake at 350° for 45 minutes or until brown and bubbly.
In mixing bowl, combine chicken, 1/3 can soup and onion. Spoon 1/4 cup chicken mixture on each ham slice and roll up. Secure with toothpick, if necessary. Spread rice in shallow 1 1/2-quart microwave dish. Place roll-ups on top of rice. Mix remaining soup with sour cream and milk. Pour over ham rolls. Cook on High 12 to 14 minutes. Sprinkle with cheese and paprika. Cover and let stand 5 minutes before serving.
Melt white chocolate. Stir in peanut butter. Spread into waxed paper lined pan (jelly roll). Melt chocolate chips in microwave according to package directions. Stir chocolate chips into pan immediately after white chocolate. Take a butter knife and turn back and forth through chocolates to make swirls. Refrigerate at least 2 hours. Sit out at room temperature before cutting fudge.
Preheat oven to 425°. In a small saucepan over low heat, melt butter. Remove from heat and stir in catsup, mustard, paprika and salt until well mixed. Cut each potato into 4 wedges. Slash each wedge crosswise at 1/4-inch intervals, but do not cut through skin.
Put dry ingredients in a bowl. Stir to mix. Add rest of ingredients. Beat at medium speed until combined. Pour into greased 9 x 13-inch pan. Melt 1/2 stick margarine and pour evenly over batter in pan. Sprinkle over top a mixture of the 1 cup sugar and 2 teaspoons cinnamon. Bake at 350° for 25 minutes. Serve warm. A wonderful coffee cake.
Rub roast with flour on both sides and brown well on all sides. Place in roaster. Sprinkle with next 5 ingredients. Pat bread crumbs on roast. Tie in a cloth bag, celery, cloves, bay leaf and parsley. Place bag on roast. Arrange olives, carrots and mushrooms around roast. Pour in wine. Roast for 5 hours in 250° oven. Makes 8 servings.
Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending into mixture. Fold Cool Whip into mixture. Pour into graham cracker shell; sprinkle with chopped peanuts. Freeze until firm.
Pour water over rolled oats; cool. Add salad oil softened in lukewarm water, brown sugar and salt. Beat in flour to make soft dough. Knead; let rise until doubled in bulk. Punch down. Let rise again. Roll 1/2-inch thick. Cut any shape desired. Let rise until doubled. Bake at 375° for 20 to 25 minutes.
Put torn pieces of angel food cake into a large punch bowl. Pour crushed pineapple with juice over the pieces of cake. Add strawberries the same way. Put coconut, nuts next, then make pudding mix as directed on package. Add bananas to this pudding. Top with Cool Whip. Garnish with fresh strawberries, if desired.
Cook spaghetti without salt. Fry dried beef, onion and green pepper. Combine all ingredients. Bake 45 minutes at 300°.
Preheat oven to 375°. In a large bowl, beat together eggs, melted butter and sugar. Stir in yogurt. Add dry ingredients just until blended. Fold in blueberries. Spoon batter into muffin tins and bake 25 minutes. Makes 12 muffins.
Grease and flour two loaf pans and preheat oven to 325°. Cream the eggs, sugar and oil. Add vanilla and all dry ingredients. Beat well. Fold in zucchini and add raisins and pineapple. Pour into pans and bake for 1 hour.
Place 1/2 taco shells in lightly greased 1 1/2-quart casserole. I skillet brown beef until crumbly; drain. Add taco mix and water. Simmer, uncovered, 10 minutes. Stir in onion and tomato sauce. Spoon over taco shells. Sprinkle with 1 1/2 cups cheese, rest of taco shells and remaining cheese. Top with tomato wedges and olives. Bake at 350° for 15 to 20 minutes.
Pour into micro Bundt pan and microwave on High for 13 minutes. Serve warm with Cool Whip.
Scald milk and add cool water. When lukewarm, add yeast, salt, eggs, sugar and shortening. Add 2 cups flour and mix well. Add 4 more cups and stir. Knead in about 1/2 cup more flour. Place in a greased bowl and let rise to double. Divide dough. Roll in rectangles. Butter and fold each in half. Cut into 1/2 to 3/4-inch strips. Pull and twist and wind into a solid circle. Let rise again. Bake 15 minutes at 375°.
Blend until well mixed. Chill and serve with crackers, Melba Toast and fresh vegetables.
Sift together flour, salt, cinnamon, sugar and soda. Make hole in mixture and add remaining ingredients. Mix well, but do not beat. Cook in greased and floured tube pan at 325° for 1 hour and 20 minutes.
Cover the beets with water and add onions; cover and boil for 1 hour or until beets are tender. Drain and add sugar, vinegar, cloves, cinnamon and 1 teaspoon of salt. Mash beets and reheat over a low fire for 10 to 15 minutes.
Mix oatmeal, brown sugar, flour, nuts, oleo, salt and soda to a crumb state. Put 3/4 crumb mixture in 9 x 13-inch pan. Cook remaining ingredients until thick and spread on top of crumb mixture. Sprinkle remaining crumb mixture on top. Bake at 375° for 30 to 35 minutes. Cut while warm.
Sift together dry ingredients. Add raisins and caraway seed. Add beaten egg, buttermilk and melted shortening. Mix thoroughly. Turn out on lightly floured board and knead lightly for 1 minute. Shape in round loaf and place on greased pan. Mark in quarters and dot each section with butter. Allow to stand 10 to 15 minutes before baking in a 350° oven for 1 hour.
Cream sugar and butter; add remaining ingredients. Roll into a ball and chill. Grease pizza pan and press pastry into pan. Bake 10 minutes at 350°. Let cool.
Brown sausage and mushrooms; drain. Spoon into greased 12 x 8-inch baking dish. Beat eggs and milk. Pour over sausage mixture; cover. Refrigerate several hours or overnight. Heat oven to 350°. Bake uncovered 40 to 45 minutes or until golden brown. Let stand 10 minutes before serving.
Beat Cool Whip. Add dry jello. Fold in sour cream. Add fruit cocktail and nuts. Chill for 30 minutes or longer. Serve on lettuce leaf.
Combine first 6 ingredients together. Mix mayonnaise, sugar and vinegar together in another bowl. Pour mixture over broccoli. Add other ingredients. Mix well. Will keep days in the refrigerator.
Cook cabbage in salted water for 10 minutes and drain well. Cook soups and cheese until melted. Pour over cabbage. Top with buttered bread crumbs. Bake in 9 x 13-inch Pyrex dish at 350° for 30 minutes.
Mix Kool-Aid and sugar in hot water until completely dissolved. Add pineapple juice and freeze in large molds. At serving time, remove from freezer and place in punch bowl. Pour ginger ale over frozen mixture and mix. Serves 50.
Mix flour, sesame seed, salt, pepper and paprika. In another pan put melted butter and Worcestershire sauce. Dip chicken in butter mixture, then flour mixture. Lay chicken in flat, slightly greased pan. Bake at 325° to 350° oven until tender and golden brown. If chicken does not brown well, put under broiler for approximately 5 minutes.
In thick-bottomed pan, fry cut-up bacon and pour off grease. Add clams, potatoes and onion. Cook until potatoes are soft. Add half and half and cook until thick over medium to medium-high heat. Stir frequently. Season to taste with butter, salt and pepper.
Mix all ingredients well and roll into 3/4-inch balls. Push thumb into each ball and fill with desired jam. Bake for 10 to 12 minutes at 350°. Makes about 3 dozen cookies.
Put in rice and corn. Salt and pepper. Pour over 1 can tomato sauce and 1/2 cup water. Add onion, green pepper and and ground beef. Salt and pepper again.
Cream shortening, sugar and egg. Add molasses and dry ingredients; blend well. Bake at 350° for 12 minutes. Nice, soft and chewy.
Preheat oven to 375 degrees. Sift flour, soda, and salt together. In a large bowl with electric mixer at medium speed, beat margarine and peanut butter until blended. Add sugars and beat until light and fluffy. Add eggs and vanilla. Beat until smooth. Stir in flour and mix well. Chill. Shape into balls and roll in granulated sugar. Place on ungreased cookie sheet. Bake 9 - 11 minutes. Press a kiss on each cookie while they're still hot. Remove cookies from cookie sheet and cool on rack.
Coat chicken in cornstarch. Mix sherry, ginger root and 2 ounces soy sauce. Marinate chicken for 1 hour in refrigerator. Pat dry. Deep fry in oil until golden. Drain and let cool. Cut into strips. Toss chicken, onion, cilantro, almonds, sesame seed, etc. (all other items).
Combine all ingredients. Stir with a fork until well mixed. Fry with 1 teaspoon of the mixture in hot oil until golden brown for about 3 minutes. Drain on a paper towel. Sprinkle with 10x sugar.
Saute onion in butter. Add meat and brown. Stir in flour, salt, pepper and mushrooms. Cook for 5 minutes. Stir in soup. Simmer, uncovered, 10 minutes. Add sour cream and mix until heated. Serve over cooked noodles.
Let jello set until real soft, not hard. Add rest of ingredients. Let set until firm.
Cook macaroni according to directions. Cut Spam into bite-size pieces. Mix all ingredients together.
Mix. Place some in crock-pot. Place roast in crock-pot. Pour in rest of gravy. Cook to taste.
Cook rice, then add Veg-All, mushrooms and onions. Heat thoroughly and serve.
Cut chicken into 1-inch chunks. In large frying pan, combine sesame seeds and oil; cook over medium/low heat stirring occasionally until seeds are golden (about 2 minutes). Let cool and add soy sauce, sugar, ginger, pepper, garlic and HALF the green onions. Add chicken, cover and chill 1-4 hours. Arrange chicken with the marinade in a single layer in a 10X15 baking pan. Broil about 6 inches from the heat until golden (about 10 minutes). Turn pieces over and continue broiling until chicken is no longer pink inside (about 5 minutes longer). Serve over rice and garnish with remaining onions.
Preheat oven to 375°. Mix in large bowl with a spoon the white and brown sugars, egg, then margarine. Stir in flour, soda and salt. Stir in chocolate chips. Drop by rounded teaspoonfuls, about 2 inches apart, on cookie sheet. Bake for 10 minutes. Let cookies cool on cooling sheet.
Combine sour cream and dry onion mix. Let stand for 30 minutes. Beat cream cheese until fluffy; add steak sauce and hot pepper sauce. Mix well. Add sour cream mixture and mix. Add liver sausage and mix well. Chill thoroughly. Serve with crackers or snack rye bread.
Cream butter and sugar. Add eggs, then sifted dry ingredients alternately with milk and vanilla.
Mix all ingredients together. Cover with foil. Refrigerate for 24 hours. Bake at 300° for 1 1/4 to 1 1/2 hours. Serves 4 to 6.
Melt Andes chocolate in a saucepan. Using a food processor or blender, chop pecans into very fine pieces. Prepare pound cake and mix as directed. Add Andes chocolate and pecans. Bake according to directions.
Combine oats, yogurt, pineapple (drained) and almonds; mix well. Cover; refrigerate overnight. To serve, layer in ice cream style parfait glasses. Garnish with strawberries and almonds.
Combine all ingredients in a large bowl; mix well. By hand, shape into balls about 2 inches in diameter. Bake in a large pan for 1 hour at 350°. Bake last 15 minutes with sauce poured over balls, covering each one well.
Spray loaf pan with cooking spray. In saucepan, combine pudding and gelatin. Gradually whisk in milk. Bring to boil while whisking. Remove from heat. Whisk in pumpkin and vanilla. Place pan in a bowl of ice water. Whisk until cool. Whisk in all but 3/4 cup topping. Pour 1/2 mousse into loaf pan. Sprinkle with 3/4 cup ginger snaps. Top with remaining mousse. Cover and chill for 4 hours. Unmold and garnish with remaining topping and ginger snaps.
Cut in about 1-inch squares. Pack into jars. The fish listed will all do the same thing, with the same taste. After fish is packed into jars, put salt and vinegar into each jar and seal. Put into canner and cook for 110 minutes at 5 pounds of pressure. No one will ever know this is not salmon unless you tell them. Make salmon or tuna patties. Also good for casseroles.
Mix pineapple, marshmallows and walnuts. Let set 24 hours. Add cherries, mandarin oranges and bananas. Add Dream Whip.
Mix together shortening and sugars. Add vanilla and eggs. Mix well, then add flour, salt and soda. Finally, add oats. Roll batter in two rolls, in wax paper, about 2 1/2-inches thick. Place on pan in freezer. Slice about 1/3-inch thick and bake as needed. Bake 10 to 13 minutes at 375°.
Place tomatoes (peeled if desired) in a shallow non-metallic pan. Mix remaining ingredients. Pour over tomatoes and let stand (or refrigerate) for several hours. Serve. Serves 8.
Spread broccoli in bottom of 10 x 6-inch baking dish. Combine soup, mayonnaise, cheese and lemon juice. Spread over broccoli. Sprinkle with cracker crumbs. Bake, uncovered, at 350° for 30 minutes or until heated through.
In baking dish (12 x 8 x 2-inches), stir together soy sauce, sherry, water, sugar, onion and garlic. Marinate chicken several hours. Bake, covered, at 350° for 30 minutes. Uncover, turn and bake 30 minutes or until tender. Baste with sauce and serve with rice.
Combine first 4 ingredients. In a small bowl, combine remaining ingredients. Pour dressing over salad; mix well and refrigerate up to 6 to 8 hours. Serve chilled. Amounts given are approximate. Let taste be your guide!
Soak yeast in 1/2 cup warm water (105° to 115°). Combine milk, sugar and salt. Beat in shortening-yeast mixture and 2 cups flour with mixer. Add remaining flour and mix in. Knead 5 to 10 minutes until smooth. Cover and let raise until double, 30 to 40 minutes. Punch down. Shape into rolls or hamburger buns. Place on well-greased baking sheet. Let rise 30 to 40 minutes. Bake at 425° for 12 to 15 minutes. Yields 3 dozen dinner size rolls or 1 1/2 dozen hamburger buns.
Combine sugar, salt, vinegar and water. Tie spices in a cheesecloth bag and add to vinegar mixture. Simmer 15 minutes. Pack cucumbers into hot Ball jars leaving 1/4 inch head space. Put a head of dill in each jar. Heat brine to boiling. Pour boiling hot vinegar mixture over cucumbers, leaving a 1/4 inch head space. Cover with a canning lid and ring. Place in canner of water. Boil for 15 minutes. Let cool and then remove jars. Yields about 7 pints.
Mix all ingredients together and roll into balls. Add to spaghetti sauce. Simmer for 1 hour, stirring often and gently.
Mix Jell-O with boiling water. Add pie filling and pineapple. Pour mixture into 9 x 12-inch casserole. Place in refrigerator and allow Jell-O to set.
Use basic sourdough as needed to form a soft dough. Turn out onto a floured board. Roll out to 1/2-inch thick. Sprinkle with cinnamon and sugar. Roll up and cut. Place in greased pan. Bake approximately 15 minutes or until golden brown. Frost with powdered sugar glaze while still warm.
Mix corn, cream, oil, peppers and cheese. Add dry ingredients and eggs. Mix. Bake 1 hour at 325°.
Boil potatoes in their skins and hard-boil eggs. (Boiling the day before is not a bad idea because they all have to be well cooled.) Mix everything together except the eggs. When everything is mixed up, add the eggs and mix just enough to stir them in.
Combine first 4 ingredients in a heavy saucepan. Cook over low heat until chocolate and butter melt, stirring constantly. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Beat at high speed of an electric mixer until of spreading consistency. Immediately spread on cake. Yield: enough for one 3-layer cake.
Combine raw macaroni and all other ingredients in casserole dish. Let set in refrigerator overnight. Flavor will soak in. Bake at 350° for 1 hour.
Blend together well with a spoon. Make into patties. Can be fried or baked.
Drain tuna; mix first 5 ingredients. Just before serving, add shoestring potatoes.
Wash beets and cook them until tender. Be sure not to overcook them. Take skins off, leaving whole if small. If large, cut in halves or quarters. Put vinegar, sugar and salt in 1 gallon or larger container. Add beets; cook until they simmer. Place white mustard seed in jars and can the hot beets.
Boil celery and onion	in chicken broth until tender. Add undiluted soup and	mushrooms. Add chicken and 1 cup chow mein noodles and mix just until blended. Pour into casserole. Top with 1/2 cup chow mein	noodles. Bake	at 350° for 1 1/2 hours (approximately).
Cut biscuits into quarters. Mix 1/2 cup sugar and cinnamon and roll biscuits in it. Place in a greased Bundt pan. Mix sugar, margarine, vanilla and pecans in a saucepan. Boil. Pour over biscuits in a Bundt pan. Bake at 350° for 30 minutes. Serve warm.