HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Ricotta, Mozzarella, beaten eggs, Parmesan or Romano cheese and spices (cheese and spices to taste) in a large bowl. Add cooked pasta and 1 quart sauce. (The other quart is used at the time of serving.) Mix well. Smooth top layer in a baking pan. Cover with sauce and grated cheese. Cover with foil. Bake at 350° for 45 to 60 minutes. Let set for 15 minutes. Serve.
In a large bowl, combine the soups, sour cream, butter and onion. Add potatoes and mix well. Pour into greased 9 x 13 baking dish. Sprinkle with crushed potato chips. Bake, uncovered, at 350° for 55 to 60 minutes or until potatoes are tender.
Mix together sugar, vinegar and oil. Heat to dissolve sugar. Pour over sauerkraut and let stand overnight in refrigerator.
Mix. Pour into crusts. Bake at 350° for 35 to 40 minutes.
In the top of a double boiler, combine rice and 2 cups milk; cook, stirring occasionally, over boiling water until rice is tender and most of water has evaporated, about 45 minutes.
Melt white chocolate in a heavy saucepan over low heat, stirring constantly. Remove from heat; cool 10 minutes, stirring occasionally. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add white chocolate, beating constantly until blended. Gradually add powdered sugar, beating until smooth. Stir in vanilla. Yield: about 5 cups.
Mix first three ingredients and put in a 9 x 13-inch baking dish. Bake at 400° for 8 minutes. Set aside. Beat sugar into cream cheese and stir in Cool Whip. Pour over pretzels.
Melt oleo and cheese together, then add mushroom soup and mix. Drain English peas and asparagus. Add to mixture and heat until heated through. Do not boil. Reheat leftovers in oven.
Marinate brisket in bottle of smoke overnight; drain and put into pan with beer, onion soup mix and enough water to cover brisket. Cook 3 to 4 hours depending on size of brisket. Let cool completely overnight if possible. Save juice from brisket and take off fat on top of liquid.
Mix together peanut butter, sugar, cream cheese and butter; set aside. Whip together whipping cream and vanilla well, then add to peanut butter mixture. Spread into graham cracker pie crust. Melt chocolate chips with a little milk. Spread over pie. Refrigerate.
Roll first 4 ingredients into small balls and chill. Melt 12 oz. package chocolate chips or butterscotch chips and paraffin wax. Dip balls in mixture and place on wax paper.
Brown roast completely (either in skillet of under broiler) until it is crusty, but not burnt. Put roast into pan or Dutch oven large enough for meat to be at least half submerged in gravy. Season both sides of meat with the salt, pepper, garlic powder and MSG. Pour soups over meat, add water, onions and potatoes, bring to a slow boil. Then cover and simmer for about two hours, longer if necessary turning meat once. Meat should be tender and juicy. This recipe may be cooked in the oven. Just slow bake covered at 300° for about three hours or longer, depending on size of roast.
Grease 15 x 10 x 1-inch pan. Melt margarine in 4-quart saucepan on low heat. Add marshmallows; stir until marshmallows are melted and mixture is smooth. Remove from heat. Stir in drink mix. Immediately add cereal; mix until well coated. Press into prepared pan. Cool; cut into squares.
Place each chicken breast half between 2 sheets of heavy plastic wrap. Flatten to 1/4-inch thickness. Coat chicken in bread crumbs. Add 1 tablespoon cheese into each piece of chicken and fold in half. Place folded chicken breast into an 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400° for 25 minutes.
Heat oven to 375°. Mix all ingredients, breaking up potatoes with spoon, if necessary. Spoon into 12 x 8-inch baking dish. Bake 45 minutes or until golden brown. Makes 6 servings.
Beat cheese, sugar and milk until well blended. Fold in Cool Whip and vanilla. Store in refrigerator. Use to dip cookies, cake cubes, fresh fruit, pretzel sticks, etc. Approximately 6 calories per teaspoon.
Heat tomato soup until bubbly. Add to dissolved gelatin. Add all other ingredients in order. May also add Tabasco sauce, Worcestershire sauce, etc. Grease a mold. Pour in. Chill overnight. Serve with crackers.
Brown sausage and drain. Combine eggs and milk. Beat well. Fold in bread cubes and other ingredients. Mix well. Pour into greased casserole dish and refrigerate overnight. Bake in 300° oven for 40 to 45 minutes or until set and lightly browned. Let stand 5 minutes before slicing for serving.
Mix together. Pour into bread pan and bake at 425° for 20 to 25 minutes.
Bake cornbread as directed. Toast bread and crumble. Mix with crumbled cornbread. Cook rice in salted water until soft and add to bread mixture. Saute onions (white and green) and celery in a stick of oleo; add soup to the vegetables and heat. Pour mixture into bread mixture and mix well. Add spices, apple and eggs. If mixture is not very moist, add a can or two or more of chicken broth until mixture is very moist. Put in greased casserole dishes and bake at 400° until lightly brown on top. Makes enough dressing for 10 to 15 people.
Mix well. Roll in small ball and mash with fork on a greased cookie sheet. Bake at 350° for 10 minutes, or until lightly brown. Makes 2 dozen.
Cut squash in half; scoop out the middle. Leave enough to make shell firm. Cut up scooped out squash in bite size cubes. Cut up any vegetables into cubes. Saute in butter until browned and soft. Brown sausage and mix with squash and vegetables. Brush squash shells with butter and bake in microwave about 7 minutes.
In large bowl, mix eggs, sliced pepperoni, Mozzarella (cut up), cheese, salt and pepper (optional). Pour mixture into pie shells and bake for 45 minutes at 350°. Cool before serving.
Boil chicken. Remove from bone (save broth). Break spaghetti into bite size pieces. Cook in chicken broth. Drain. Saute pepper and onion in margarine until tender. Melt cheese and mix with soup, peas, Ro-Tel and mushrooms. Add salt to taste. Add chicken and spaghetti. Mix everything well. Bake in buttered 2 or 3-quart baking dish for 15 minutes at 350°.
Mash bananas with lemon juice and add sugar. Add pecans, cherries and pineapple. Mix in sour cream and fold in Cool Whip. Chill.
The night before, arrange frozen dinner rolls around a greased Bundt pan. Sprinkle dry pudding mix, then sprinkle with brown sugar. Pour melted butter over pudding mix and brown sugar. Sprinkle with nuts. Cover with a towel and let thaw and rise at room temperature overnight.
Place graham crackers in large flat pan (cookie sheet) without overlapping. Sprinkle top of each cracker with nuts. Bring margarine and sugar to a boil. Boil 3 minutes. Spoon over crackers.
Brown beef and drain. Mix milk, mayo, eggs and cornstarch and beat until smooth. Add cheese, onion and dash of pepper to milk mixture. Stir in ground beef. Pour entire mixture into pie shell. Bake at 350° for 35 to 40 minutes or until knife inserted in middle comes out clean.
Stir together dry ingredients and mix with hands. Add buttermilk to make a soft dough. Knead on a floured board until dough is free from cracks. Roll out to 1/4-inch and shape into scones. Place on greased, floured sheet and bake at 400° for 15 minutes.
Combine all ingredients and roll paper thin. Cut and freeze. When ready for use, drop into hot broth.
Julienne vegetables and finely dice the jalapeno and garlic. In a skillet heat some olive oil over medium heat and add the onions. Season the onions with salt and pepper. Cook the onions for 5 minutes and then add the bell peppers, garlic, and jalapeno. Cook all the vegetables for an additional 10 minutes over medium heat until the bell peppers are tender and the onions are tender and sweet.
Mix together in a large kettle. Cook slowly until thick. Can be canned or frozen. Makes 4 to 5 pints.
Mix sweet potatoes, sugars and butter. Add egg yolks; mix thoroughly. Add spices, then add milk. Beat egg whites (adding 2 tablespoons granulated sugar). Fold egg whites into potato mixture. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until done.
Pour 1/2 milk in saucepan. Add flour and seasonings and stir constantly to avoid lumps. Slowly stir in rest of milk, 1/4 cup at a time. Cook over medium heat until thickened, stirring constantly. Layer vegetables in casserole dish with green beans on the bottom, then carrots, zucchini and onions on top. Pour sauce over vegetables. Sprinkle with crushed cereal. Cover and bake at 350° for 30 minutes.
Cut wieners in bite size pieces. Combine all ingredients and heat to boiling on stove. Transfer to crock-pot and simmer for 5 to 6 hours. Great party snack.
Mix crushed strawberries, sugar and cornstarch, then boil until transparent. (It will take just a few minutes.) Fill baked pie shell with whole fresh strawberries. Pour the hot strawberry syrup over the berries and chill. Makes 1 (10-inch) pie or 8 servings.
Mix together and place in greased 9 x 5-inch loaf pan. Bake at 325° for 1 hour.
Combine softened cream cheese and Cheddar cheese; mix well. Add remaining ingredients except chopped pecans. Chill; shape into a ball with greased hands. Roll in chopped nuts. Freezes well.
Cook sugar, Karo and water to soft ball. Pour half of syrup slowly over stiffly beaten egg white, beating constantly. Return rest of syrup to fire and cook to hard ball. Pour slowly over egg white mixture while continuing to beat. Beat for 3 to 5 minutes. Add chopped nuts. Pour into well-buttered 9 x 13-inch pan. When cold, cut and store in airtight container.
Grease a Bundt pan and sprinkle with pecans. Drop 1 package frozen rolls into pan. Sprinkle pudding over rolls. Melt oleo; pour over rolls. Sprinkle brown sugar over top. Cover with towel and let stand overnight. Bake at 300° for 35 minutes. Flip out of pan onto a platter immediately.
Heat oven to 375°. In a medium bowl, combine potatoes, 1/2 the cheese and 1/2 the onions; mix thoroughly. Spoon into greased 1 1/2 quart casserole, spreading across bottom and up sides to form a shell. In a large bowl, combine chicken, mixed vegetables, soup, milk and seasonings; pour into potato shell. Bake uncovered 30 minutes or until onions are golden brown. Let stand 5 minutes before serving. Makes 4 to 6 servings.
Cook ground beef in own fat on top of stove. Crumble while cooking. Add flour to ground beef while cooking on low heat (mix well, do not brown). Add milk to beef and flour. Stir to prevent sticking. Add salt and pepper to taste. Serve over toast, hot biscuits or hash brown potatoes.
Dissolve jello in 1 cup hot water. Chill until partially set. Add remaining ingredients and chill until set. If using whole berry sauce, dissolve 1 package plain gelatin with the jello.
Beat eggs and sugar. Add rest of ingredients. Put in a 1/2 gallon freezer and crank until done!
Defrost hash brown potatoes and put into a 13 x 9-inch pan. Mix together Cheddar cheese, sour cream and soup. Spread mixture over potatoes. Sprinkle Parmesan cheese over the top. Bake at 300° for 1 1/2 hours.
Use a oblong casserole dish. Put a layer of lettuce, layer of sweet peas, layer of onions, layer of celery. Spread mayonnaise on top. Sprinkle sugar on top of mayonnaise then parmesan cheese and bacon bits.
Blend cheeses and eggs. Cook spinach in the wine; drain well. Cool. Fold spinach into cheese mixture. Steam vegetables to underdone. Spray large casserole dish with Pam cooking spray. Alternate layers of noodles, cheese, spinach and vegetables for 3 layers. Cover top with tomato sauce. Bake at 375° for 20 to 30 minutes. Let stand for 10 to 15 minutes. Makes 4 to 5 servings. Each serving contains 180 calories.
Spread package of cream cheese over a dinner plate. Pour salsa over the spread cream cheese. Sprinkle Cheddar or taco cheese on top. Along border of plate, place nacho chips around and place remainder in a bowl.
Grease tube or Bundt pan. Sprinkle brown sugar and pecans in bottom. Dip roll in melted butter and roll in cinnamon sugar mixture. Place in pan. Cover with towel. Let rise in warm place overnight. Bake at 350° for 20 to 30 minutes. Invert on large plate and serve hot. Pull apart with 2 forks.
Grease a 9 x 13-inch baking pan. Pound boneless breast slightly. Lay out in baking dish and cover with slices of Swiss cheese. Mix cream of chicken soup with cooking wine. Pour mixture over chicken and top with stuffing crumbs. Drizzle melted butter over top. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350°. Grease bottom only of 9 x 13-inch cake pan. Sprinkle marshmallows evenly over bottom of pan. Mix flour, sugar, shortening, baking powder, salt, milk and vanilla for 3 minutes. Pour over marshmallows.
Cook chicken breast. Cool. Cut up fine. Cook rice as per package. Mix together with remaining ingredients. Serve on lettuce leaf.
Mix all ingredients by hand. Bake in tube pan at 350° approximately 1 hour (spray pan with Pam).
Put yolks and 1/2 cup sugar in double boiler. Mix well and add lemon juice. Cook until thick. Cool. Beat egg whites until stiff. Add 1/2 cup sugar. Fold 1/2 of the egg white mixture into cooled filling. Put in cooked pie shell. Top with the other egg whites and brown lightly.
In mixing bowl, mix sugar, flour and soda. Add eggs, pineapple with juice and pecans, if desired. Mix well and pour into a 9 x 13 x 2-inch baking pan and bake at 350° for 40 to 45 minutes. Spread with icing.
Mix chicken, soup, salsa, broth and 1/2 bell peppers. Cut tortillas into strips. Moisten with chicken broth. Make 2 layers of tortillas, chicken and cheese. Top with remaining pepper. Bake at 350° for 30 minutes.
Cream the margarine, oil and Sugar Twin. Add eggs and mix well. Sift together the flour, soda, salt, cloves and cinnamon; add to creamed mixture. Stir in applesauce and vanilla, mixing well. Add dates and nuts and mix well. Pour into greased and floured Bundt pan. Bake at 350° for 50 minutes; do not overbake. Serves 16.
Mix first 4 ingredients. Toss into crackers and stir. (Use less garlic if you don't want a strong garlic taste.) To let flavors blend, leave to sit awhile before serving.
Cook macaroni and cheese per package directions, then put in casserole dish. Add remaining ingredients. Stir well. Bake at 350° for 15 to 20 minutes.
Arrange asparagus, artichokes and shrimp in 2-quart casserole in order stated. Lightly saute mushrooms in 2 tablespoons butter. Arrange over shrimp. Melt remaining 4 1/2 tablespoons butter in saucepan. Stir in flour; cook 2 minutes. Add cream and milk to flour, stirring constantly. When thick and smooth, season with salt and peppers. Stir in sherry and Worcestershire. Pour over casserole. Sprinkle with cheese and paprika. (May do ahead and refrigerate at this point. Let stand at room temperature 30 minutes before continuing.) Bake at 375° for 20 minutes.
In 5-quart Dutch oven, brown meat and onions, drain fat. Add rest of ingredients. Cook until potatoes are tender.
Beat together sugar, oil and eggs. Beat in flour, cinnamon, salt, baking soda, baking powder and vanilla. Beat 1 to 3 minutes. Fold in zucchini, carrots, oats and nuts. Pour in large baking sheet. Bake at 350° for 15 to 20 minutes. Put cream cheese frosting on top.
Cut up chicken and put in casserole dish. Add vegetables. Mix chicken broth with soup and pour over chicken. Mix flour, milk and margarine together. Pour over chicken. Bake at 350° for 45 minutes or until golden brown.
Saute onion, green pepper and celery. Mix all other ingredients. Salt and pepper to taste. Top with crackers, slivered almonds and melted margarine. Bake at 325° for 45 minutes.
Preheat oven to 350°. Combine ingredients and pour into pastry shell. Bake 25 to 30 minutes.
Prepare hot roll mix according to package directions. Place dough in a greased bowl, turning to grease top. Cover; let rise in a warm draft-free place until doubled in bulk, 30 to 45 minutes. Punch down dough. Turn dough out onto a lightly floured board; knead 1 to 2 minutes until smooth and no longer sticky. Roll dough into 1-inch balls. Combine sugar and cinnamon, stirring well. Dip balls in butter, then roll in sugar mixture. Place a layer of balls in greased 10-inch tube pan. Sprinkle with about 1/4 cup chopped nuts. Repeat layers with remaining sugared balls and nuts. Cover and let rise until doubled in bulk, 30 to 45 minutes. Bake at 350° for 30 minutes. If you like, drizzle with 10x sugar for a glaze.
Grind together the cooked shrimp and ham (this is a good way to use the hock portion of a baked ham). Mix this combination with cheese, mayonnaise and seasonings. Line a mold with dampened cheesecloth. Place mixture in mold and let stand overnight. Unmold onto a tray. Garnish to suit the season or occasion.
Mix broth and soup, pouring into oblong casserole dish. Pour chicken over top and add eggs. Mix melted margarine, milk and flour and pour over all ingredients. Do not stir. Bake at 450° for 30 minutes or until brown on top.
Heat oil in Dutch oven. Add onion, green pepper and garlic; cook over medium-low heat until vegetables are tender, 8 minutes. If too dry, add water, 1/4 cup at a time. Add beef, chili powder, cinnamon and allspice. Cook, stirring, until meat is no longer pink, 10 minutes. Add tomatoes, chilies, vinegar, salt and sugar. Cover and simmer 1 hour. Cook spaghetti according to package; drain.
Mix fruit and 1 cup of sugar together. Put 1 stick of margarine into baking dish; let it melt. Prepare batter from remaining ingredients. Pour over melted margarine. Do not stir. Put fruit mixture on top. Do not stir. (Batter will rise to top during baking.) Bake at 350° for 1 hour, until crispy.
Remove bone and skin from chicken, cut into 2 1/2 inch pieces. Toss chicken, cornstarch, salt and white pepper in bowl; cover and refrigerate 20 minutes. Cut broccoli lengthwise into 1 inch thick stems. Remove flowerets. Cut stems into 1/4 inch slices. Place all broccoli in boiling water. Cover and boil 1 minute. Drain and immediately rinse in cold water; drain. Slice onions into 1 inch pieces. Heat wok very hot; add 3 tablespoons oil, coat sides. Add bean sauce, garlic, sugar, ginger root and red pepper. Stir-fry 10 seconds. Add chicken, stir-fry until chicken is white. Add broccoli and onions, stir-fry until broccoli is hot.
Cream the butter. Add sugar and cream. Add eggs, one at a time, beating after each addition. Fold in flour. Pour into two 9 1/2 x 5 1/2-inch greased, wax paper lined loaf pans. Bake at 325° for 1 1/2 hours.
Drain pineapple. Prepare cake mix according to directions. Spread in 9 x 13-inch pan. Bake 12 to 15 minutes. When cool, spread crushed pineapple on top.
Heat oil in saucepan. Add chopped onion. Cook until tender, but not browned. Add all remaining ingredients and cook to a boil, stirring constantly. Cook another 5 minutes at a very slow boil.
Boil cans of milk in large boiler on low for 3 hours (simmering). Be careful opening, cans very hot. Pour in pie crust and top with Cool Whip. May top with nuts if desired.
Preheat oven to 350°. Grease mini muffin pans. Combine brownie mix. oil, eggs, water and fudge packet; stir with a spoon until well blended. Drop by heaping teaspoon into each muffin cup; top with a candy kiss. Cover candy kiss with 1 tsp. of batter. Bake 15 to 17 minutes; cool 5 minutes. Carefully loosen brownies from pan. Remove and cool completely before frosting. Decorate if desired.
Spread peanut butter on crackers and top with chocolate chips. Kids love to make these themselves!
Melt butter, sugar, milk and cocoa in a medium-size pot. Let come to a boil. Boil 1 minute. Remove from heat. Add vanilla and peanut butter. Stir until melted. Then add oatmeal. Stir until mixed well. Drop by spoonful on wax paper. Let cool before moving.
Cut steak into bite size cubes. Sprinkle with meat tenderizer. Shake in plastic bag with flour. Brown with onions in butter. Add seasonings and water. Cover and simmer about 45 minutes, stirring occasionally. Add soup and mushrooms, stir in mix. Cook until meat is tender, about 30 minutes. Heat mixture piping hot. Turn off heat and stir in sour cream. Serve over rice or wide noodles.
Mix first 6 ingredients; stir into unbeaten egg and vanilla. Fold in apples and walnuts. Turn into a well-greased 9-inch pan. Bake at 350° for 25 to 30 minutes or until brown and crusty. Garnish with whipped cream; sprinkle with cinnamon or top with scoops of vanilla ice cream.
Heat oven to 425°. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3-inch strip of aluminum foil and remove foil during last 15 minutes of baking. Bake until crust is brown and juice bubbles through slits in crust, 40 to 50 minutes.
In a large saucepan, combine chocolate chips, peanut butter and butter. Heat the mixture, stirring constantly, until chips melt and mixture is well blended.
Melt margarine in 13 x 9-inch pan. Mix flour, sugar and milk; pour into melted margarine. Pour fruit on top. Bake at 400° until crust forms on top and is as brown as you like. Serve hot with vanilla ice cream.
Saute onions in hot oil until brown. Add beef. Cook until red color is lost. Mix garlic, salt, pepper, oregano, parsley, tomato paste, water and 1 tablespoon Parmesan cheese. Simmer, covered, for 40 minutes. Cook noodles according to package directions. Drain and cover with cold water.
Mix onion soup and water in saucepan; simmer 5 minutes. Pour 2 tablespoons of the tomato sauce into a cup; add garlic salt, thyme, pepper, oregano and parsley; mix well. Add herb mixture to ground beef and mix until blended. Add remaining tomato sauce to onion soup mixture. Shape meat balls about the size of a small egg and place in a 2-quart casserole. Pour soup mixture over meat balls. Cover and refrigerate.
Dump margarine, sugar, eggs and bananas in a bowl. Mix. Dump in rest of ingredients and mix well.
Mix and freeze all these ingredients. Remove from freezer about 3 hours before serving. Put slush in punch bowl, adding ginger ale as needed.
Preheat oven to 300°. Combine all ingredients. Stir until well blended. Knead dough 2 minutes on a floured surface using a floured rolling pin. Roll dough out 1/4-inch thick. Cut out with cookie cutter. Bake 30 minutes on ungreased baking sheet. Cool on wire rack.
Preheat oven to 400°. Butter 2 1/2-inch muffin cups. In large bowl, combine flour, sugar, baking powder, salt and cheese. In small bowl, combine egg, milk and butter until blended. Stir into flour mixture just until moistened. Spoon into muffin cups, filling 3/4 full. Bake 20 to 25 minutes or until golden brown. Remove from pan; serve warm.
Cook broccoli. Mix all ingredients in a casserole dish. Sprinkle bread cubes or crumbs on top. Bake at 350° for 30 to 45 minutes.
Grease a 9 x 13-inch pan. Cook chicken and debone. Salt and pepper to taste. Place tortillas on flat surface. On one end of the tortilla, place a small handful of chicken, then onions if desired. Top off with a handful of cheese. Roll tortilla and place in greased pan. Continue with this until chicken and cheese are gone or desired number of enchiladas. Top with 1/2 of red sauce. Place in oven at 350° for 20 to 30 minutes until cheese is melted. Top with rest of red sauce. Makes 8 large enchiladas.
Cook celery and onions in butter until soft. Add seasonings to bread cubes. Combine celery and onion mixture and bread cubes. Add liquid. Mix. Place in a 2-quart glass casserole. Cover and cook with microwave 7 minutes. Remove cover; stir. Cook 4 to 5 minutes longer. If more browning is desired, cook in a glass ceramic dish and place under broiler of conventional range.
Bring sugar, cocoa, butter and milk to a rolling boil; cook 1 minute. Remove from burner and add oats, nuts, peanut butter and vanilla. Stir well. Drop by spoonfuls onto wax paper. Let cool.
Preheat oven to 350°. Cook bacon, mushrooms and onion in butter until onion is tender. Spread in pastry shell. Toss cheese with flour and place on top of bacon mixture. Combine eggs, milk and cayenne and pour over mixture in shell. Bake at 350° for 40 to 50 minutes.
In a small bowl, combine cheese, 1/4 cup sugar, 1 egg, 1 1/2 teaspoons vanilla and cinnamon. Beat until smooth. In a small saucepan, melt butter and chocolate over low heat. Remove and cool slightly.