HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend tomato sauce, spaghetti sauce mix and 1 1/2 cups water. Meanwhile, combine 1 cup of the Mozzarella, the cottage cheese and Parmesan. Add eggs, parsley, salt and pepper. Mix lightly. Stuff manicotti shells with cheese mixture, using about 1/4 cup for each. Pour 1/2 cup of the sauce mixture into 12 x 7 1/2 x 2-inch baking dish. Arrange manicotti in dish; pour remaining sauce atop. Sprinkle with remaining Mozzarella. Bake, uncovered, at 350° until bubbly, about 25 to 30 minutes. Serves 4.
Combine the first 4 ingredients. Add the remaining ingredients. Stir. Pour into greased and floured pan. Bake in a 350° oven for 45 minutes to 1 hour.
Add cheese spread to hot rice. Add broccoli (partially thawed). Add soup and milk. Bake at 350° for 1/2 hour.
Dissolve yeast in warm water. Add all other ingredients except flours. Mix well. Add flours one cup at a time. Knead or dough hook for 10 minutes. Let rise for 30 minutes. Punch down dough and shape into loaves or small balls for rolls. Place in pans; let rise for 30 minutes. For shiny crust, brush a thin topping of beaten egg onto the top of rolls or loaves. Bake at 350° for approximately 30 minutes for rolls, 40 minutes for loaves.
In 8-quart pot, put 6 quarts of water. Wash meat in cold water and add to pot. Bring to a boil, then simmer for 30 minutes. Add quartered turnip and simmer 30 minutes. Add quartered carrots and quartered potatoes. Quarter cabbage and place on top of everything in the pot. Cover for 30 minutes. Serve with muffins or sourdough bread.
Roll out biscuits. Put diced apple in dough and pull up sides to form a pouch and pinch together at the top. Place in a 9 x 11-inch pan. Mix margarine (melted) and sugar and spoon on top of each pouch. Sprinkle with cinnamon. Pour 7-Up into pan, cover with foil. Bake at 350° for 45 minutes or until brown.
Mix ingredients together. Put in shaker and sprinkle over meats to cook. Add to soup. Add to all things you want to add for flavor.
Make rice as you would regularly, but adding 1 packet of sazon to the water per cup of rice. (Use a little less water with the rice so it will come out firmer than usual).
Cream sugar, shortening and butter together. Add one egg at a time, beating well after each. Add flour and milk to creamed mixture. Add flavoring. Pour batter into greased pan and bake in preheated oven at 275° for 1 hour.
To make the first batch, mix cheese, chili, onions, chili peppers and chips. Cook on low for approximately 2 hours.
Dissolve jello in water. Blend with cream cheese and pears in blender. Let set. Then beat in 1/2 container Cool Whip.
Mix first three ingredients. Press into bottom of 9 inch spring form pan. Bake at 325° for 10 minutes. Mix next four ingredients with electric mixer until well blended. Add sour cream and mix well. Add eggs one at a time mixing on low speed after each addition just until blended. Pour over crust. Bake at 325° for 1 hour and 5 minutes or until center is almost set if using silver spring form pan. Loosen cake from side of pan. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Makes 16 servings. Prep. time 15 minutes plus refrigerating.
Sift together flour, soda, salt and cinnamon. Beat together sugar, oil, vanilla and eggs; add to dry ingredients. Add apples and nuts. Bake at 350° for 35 minutes. Frost with cream cheese frosting.
Combine chicken, rice, pimento, mayonnaise, sour cream, onion, water chestnuts, soups and green beans. Place in a 9 x 13-inch dish. Top with grated cheese. Combine stuffing and butter; mix thoroughly and spoon on top of other ingredients. Bake at 350° for 35 minutes.
Cook chicken, cut into pieces. Place in bottom of 3-quart pan. Mix sour cream and all soups together. Pour Veg-All over chicken. Pour soup mixture over all of this. Top with Waverly Wafers. Dot with butter. Bake at 325° for about 45 minutes or until hot and bubbly.
Mix all ingredients together. Make bubble blowers from a straw, a kitchen funnel or a thin wire shaped in creative forms.
Coat a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Set aside. Saute cabbage, celery, onion and garlic in oil in a large skillet until lightly browned and softened. Stir often. Add 1 or 2 tablespoons of water if veggies seem dry. Remove to plate and cool almost to room temperature.
Whisk all ingredients in a 3-quart microwave casserole dish until smooth. Cover with lid or vented plastic wrap; microwave on High for 10 minutes, stirring halfway through. Reduce to Medium-high; microwave 10 minutes longer. Stir halfway through. Let stand 20 minutes, covered. Yield 5 cups, 8 servings. Calories: 112. Fat: 0.
Place the veal between sheets of waxed paper and pound pieces with the side of a cleaver until 1/4-inch thick, being careful not to tear the veal. Dip the meat into the seasoned flour, shaking off excess.
In a bowl, combine confectioners sugar, coconut, nuts, graham cracker crumbs, peanut butter, margarine or butter and vanilla. Take small pieces of dough and shape into 1 1/2-inch logs. Place on tray; cover and chill in the refrigerator overnight. Melt chocolate chips in a double boiler. Dip logs into chocolate and place on cookie sheet lined with wax paper. Store in cool place. Makes 50 to 60 logs.
Mix flour, butter and water. Put into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Beat cream cheese and sugar; add Cool Whip. Spread on top of cooled tart. Spread pie filling on top.
In a saucepan combine sugar, salt, cornstarch and cinnamon if desired. Stir in berries. Add water and lemon juice. Cook over medium heat just to the boiling point. Pour into pie shell; dot with butter. Top with a lattice or full crust. If using a full crust, cut slits in the top, brush with milk and sprinkle with sugar. Bake at 350° for about 45 minutes or until the crust is golden.
Wash and cut spinach into bite size pieces. Mix together mayonnaise, horseradish, vinegar and sour cream; pour sauce mix over spinach and cheese. Mix well and chill.
Wash rice in a small bowl and drain. In a medium skillet, heat oil and add rice, stir until rice is a golden brown. Add diced tomatoes and onion; stir for about 1 minute or 2. Add tomato sauce and water or chicken broth. Season with garlic and salt to taste. Reduce heat and cover until rice is done.
Prepare white sauce by melting butter in saucepan. Stir in flour and cook until mixture bubbles. Add milk, salt, pepper, Worcestershire sauce, seasoned salt and onion. Cook until thickened. Add grated cheese and stir until melted.
Prepare both juices as usual except substitute 1 can of water for a can of rum. Simmer 30 minutes to 1 hour.
Mix together and roll in little balls; mash with a fork on greased cookie sheet. Bake at 350° until golden brown.
Mix all ingredients, except vanilla. Bring to a boil, then cook on low heat until it forms soft ball in cold water. Cool, then heat until thick enough to spread on cake. Add a little powdered sugar if it does not get thick enough. Also, add vanilla.
Press rolls in a buttered 9 x 13-inch pan to form bottom crust. Beat all other ingredients (except eggs) until light and creamy. Add eggs, one at a time, beating after each addition. Pour mixture over rolls. Top with cinnamon and raisins, if desired. Bake at 375° for 40 to 50 minutes or until lightly browned. Refrigerate.
Get oil hot. Add cut up chicken wings and fry until they're done and floating. In small saucepan heat butter and hot sauce until barely bubbling. When wings are done, take them directly to hot sauce and simmer for 5 minutes, then serve.
Cook strawberries, sugar, salt and cornstarch until thick. Spread 1/2 large package softened cream cheese in shell. Place sliced strawberries over cream cheese. Put thickened strawberries over sliced strawberries. Cover with whipped cream. Garnish with strawberries.
Combine all ingredients. Mix well. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Preheat oven to 350°. Combine flour, margarine and pecans in a bowl. Mix well and press into a 13 x 9 x 2-inch pan. Bake for 20 minutes. Cool.
Melt the chocolate chips over hot water and set aside. Beat egg whites with a dash of salt until foamy. Gradually add sugar and beat until stiff peaks form. Beat in vanilla and vinegar. Fold in chocolate and walnuts.
Beat eggs and sugar until light or pale yellow in color. Combine flour and baking powder; stir in slowly (add gradually). Stir in almond extract. Pour batter into a 9-inch buttered and floured spring-form pan. Bake in preheated 350° oven for 30 minutes. Set aside to cool.
Arrange chicken in shallow pan. Cover with mushrooms. Combine undiluted mushroom soup, sherry and sour cream. Stir until blended. Pour over chicken, completely covering it. Dust with paprika. Bake at 350° for 1 1/2 hours.
Heat oil to 375°. Add carrots, onion, shrimp and mushrooms. Stir-fry for 1 minute. Pour in beaten eggs and stir until set. Add rice. Add pepper. Add peas and soy sauce.
Combine first 9 ingredients and blend well. Turn into balls the size of walnuts. Place meatballs in 10 x 15 x 1-inch pan. Heat rest of ingredients in saucepan slowly until cranberry sauce is melted and mixture is smooth. Pour sauce on meatballs. Bake at 350° for 30 minutes uncovered. Serve in chafing dish with toothpicks. Makes about 85 meatballs. (Roll meatballs in paper towel to drain grease.)
In saucepan, melt butter or margarine; stir in mustard, horseradish, Worcestershire sauce and lemon pepper. Place each ear of corn on a 12 x 9-inch piece of heavy-duty foil; drizzle butter mixture over corn. Fold edges of foil to seal pouch securely, leaving space for expansion of stem. Grill over medium hot coals, turning occasionally, about 15 minutes. Makes 6 servings.
Combine flour, sugar and 1/2 cup nuts. Cut in margarine. Sprinkle with vanilla. Mix dough with hands until smooth. Shape into 1-inch balls. Then roll in remaining nuts, lightly pressing to coat.
In large soup or spaghetti pot, heat oil. Add minced onion; saute lightly, just until onion is transparent (about 5 minutes). Add tomatoes, beef broth, escarole and all seasonings; cook, uncovered, over medium heat until tomatoes are cooked down and escarole is tender, approximately 20 to 30 minutes. Serve hot. Makes 4 servings. Good in summer!
Peel zucchini and grate. Mix first 5 ingredients. Stir in zucchini and Bisquick and cheese. Spray 8 x 8 dish or deep pie dish. Bake at 350° till knife comes out clean. (I use Kraft green can Parmesan cheese.)
Boil the spaghetti in salted water for about 12 minutes; do not drain. Fry hamburger and onions together until hamburger is brown. Then pour into spaghetti and tomatoes. Cook for about 20 minutes.
Combine gelatin and pineapple in saucepan; bring to boiling point. Add sugar, apricot puree and cream cheese; simmer until cream cheese melts, stirring constantly. Remove from heat to cool. Chill until partially congealed. Chill milk in freezer tray until ice crystals form around edge. Whip until stiff peaks form. Fold into apricot mixture. Pour into a 9 x 13-inch pan. Chill until firm. Sprinkle nuts over top. Yields 15 servings.
Preheat oven to 350°. Cream shortening and cream cheese well. Add sugar and beat in egg yolk, vanilla and orange rind. Sift flour with salt and cinnamon; add to cream mixture. Fill cookie press and make cookies using different shapes. Decorate with colored sugar or red or green sparkles before baking. Bake on an ungreased cookie sheet at 350° for 12 to 15 minutes. Makes 3 to 4 dozen.
Place sour cream in medium bowl. Add all fruit and mix. Add miniature marshmallows and coconut last. Chill.
Bring to room temperature in mixing bowl all ingredients. Blend together with fork. Set in refrigerator to solidify. Form into ball and set on serving tray. Cover with paprika. Serve with crackers.
Heat oven to 375°. Mix thoroughly shortening, butter, sugar, eggs and vanilla. Blend in remaining ingredients (for softer cookies, add 1/2 cup flour). Drop dough by rounded teaspoon 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. Makes about 7 dozen.
Mix the flour, garlic salt, m.s.g., paprika, pepper and poultry seasoning. Beat the egg in the milk. Roll the chicken nuggets in flour mixture, dip in milk and roll back in flour mixture. Fry at 350° in Crisco.
Preheat oven to 425°. In a large bowl, stir together the dry ingredients. In another bowl, combine the wet ingredients. Combine the ingredients of the two bowls and gently stir only until they are completely mixed. Turn into a lightly oiled 8 x 8-inch pan. Bake for 20 to 25 minutes. Good with fried or baked fish.
First Layer: Mix flour and butter. Put in bottom of 9 1/2 x 11-inch pan. Bake until brown at 325°, then cool.
Mix all ingredients, except cinnamon, and pour into a 2-quart casserole dish. Sprinkle cinnamon on top. Bake at 325° for 1 1/2 hours.
Mix together sweet potatoes, salt, 1/3 stick margarine, vanilla, sugar, eggs and milk with beater. Pour into greased pan. Mix together pecans, flour, brown sugar and 6 tablespoons margarine and put on top. Bake in 350° oven for 35 minutes.
Heat the oil in a skillet until very hot and stir-fry the mushrooms and garlic over high heat for 2 minutes. Lower the heat and stir in the lemon juice, sherry, broth, paprika, chili pepper, salt and pepper. Simmer a minute or two and sprinkle with parsley. Serve.
Scoop out stems and chop, then saute in butter until soft while mushroom stems and pieces are sauteing. Mix all other ingredients in a bowl. Make sure to pulverize crackers first. Add mushroom pieces and stems to other ingredients and mix well. If dry, you may add a little water or butter. Spoon filling into mushroom caps. Bake 30 to 45 minutes at 350° oven in lightly greased pan.
Trim the ends off bread slices. Arrange each slice of bread in the cup of a muffin pan to form a bread cup. Drizzle or brush butter on the edges of the bread and a small amount in the center of each cup. Sprinkle or spoon poppy seed onto the buttered bread edges. Toast in a hot oven at 425° until edges are brown. Cool and remove from the pan. Place chicken, ham, and/or tuna salad in each cup. Very pretty and delicious.
Drain all cans of vegetables. Mix all together in a large bowl. Make dressing and pour over vegetables. Let marinate at least 2 hours. Better the next day.
Blend undrained mango slices until smooth. Stir in ginger ale. Place ice cubes in tall glasses. Pour juice mixture over ice and serve.
Cook sausage in skillet over medium heat until browned, stirring frequently to break up into small pieces. Coat bottom of a 9 x 13-inch pan that has been coated with vegetable spray. Spread croutons over bottom of pan. Drain sausage well and spread over croutons. In large bowl, whisk together eggs, soup, milk, mustard and rosemary. Stir in spinach, cheese and mushrooms. Pour over sausage. Cover with plastic wrap and refrigerate 8 to 10 hours or overnight. When ready to serve, preheat oven to 350°, uncover and bake about 1 hour or until set and lightly browned on top. Makes 6 servings.
Cook broccoli and drain, saving liquid. Saute onions in margarine. In large bowl, mix all ingredients, except crackers. Add 3/4 cup of liquid from broccoli; may use more if necessary for good consistency. Put in greased casserole dish and sprinkle Ritz crackers over mixture. Dot with a little margarine. Bake at 350° for 40 to 45 minutes or until lightly browned.
Chop artichokes finely and add rest of ingredients. Put another 1/2 cup shredded parmesan cheese on top. Bake for 30 minutes at 350 degrees F. Serve hot with crackers.
Microwave: In bowl mix thoroughly 1/2 cup soup, beef, crumbs, onion, 3 teaspoons Worcestershire sauce, egg and pepper. In a 12 x 8-inch microwave-safe dish, firmly shape into 8 x 4-inch loaf. Cover with waxed paper. Microwave on High for 15 minutes or until firm in center, rotating dish twice during cooking. Reserve 1 to 2 tablespoons of drippings. Let stand, uncovered, 5 minutes.
Melt 1 tablespoon margarine in skillet (or use Pam or small amount of oil). Beat eggs and other ingredients together. Spoon 2 heaping tablespoonfuls into skillet. Cook, over medium heat, until brown on both sides.
Combine thoroughly all ingredients. Shape into 1-inch balls and roll in powdered or granulated sugar. Store in tight container. Makes 4 dozen.
Melt chops over low heat, stirring constantly. Add peanut butter and mix until smooth. Add noodles to the mixture. Remove from heat and stir until all noodles are covered. Drop by teaspoonfuls onto wax paper. Place in refrigerator until hard.
Dissolve Jello in hot orange juice.Add water and chill until syrupy. Add pineapple and mandarin oranges. Fold in cool whip and cottage cheese. Mold in 9x13 pan.
Mix soup mix with mayonnaise, sour cream and chestnuts. Drain spinach until all liquid is gone. Mix in spinach. Slice top off bread, pull out remaining bread from inside to form a bowl. Put dip into bread right before serving. Cut bread you pulled out from the inside into cubes and arrange around the bread bowl to be used as dippers.
Cook meat thoroughly; drain off drippings. Add beer and bouillon soup. Mix in remainder of ingredients and allow to simmer 4 to 6 hours.
Boil broccoli and onion in chicken broth until tender. Drain. Melt butter in large saucepan. Stir in flour. Slowly add cream or milk, making a sauce. Stir constantly. Add drained broccoli and onion. If too thick, add milk. Stir in cheese and heat over very low heat until melted.
Melt the butter in a skillet. Set off the stove. Layer the remaining ingredients in order listed. Cook over medium heat, covered for about 30 minutes until hamburger is done.
Mix all ingredients together. Form into balls, using 1 teaspoonful of dough. Press on greased cookie sheet with fork. Bake for 10 to 12 minutes.
Preheat oven to 350°. Sift flour into bowl. Make a hole in the middle of the flour. Add sugar. Pour in milk. Mix with a spoon until well mixed. Add Crisco and mix. Turn mixture onto floured surface and knead with hands. Roll out smooth and cut out biscuits. Melt 1 tablespoon of butter flavored Crisco in pan before placing biscuits in pan.
In large skillet, melt butter. Spread sauerkraut and liquid over butter. Sprinkle with rice, then onion, then ground beef, salt and pepper. Top with sauce (use plenty of sauce). Cook, covered, over low heat for 30 to 35 minutes. Serve in skillet. Makes 4 to 5 servings.
Beat the cream cheese until smooth. Add the rest of the ingredients and beat until smooth. Put a vanilla wafer cookie in bottom of cupcake tins lined with papers. Fill 2/3 full with mixture. Bake at 375° for 15 to 20 minutes. Cool and top with pie filling when ready to serve. Makes 14 to 16 cupcakes.
Mix Kool-Aid and sugar in hot water until completely diluted. Add pineapple juice and freeze in large container. At serving time, remove from freezer and place in punch bowl. Pour ginger ale over frozen mixture and mix.
Spread 1 package crescent rolls in jelly roll pan. Mix sugar, cream cheese and almond extract. Spread cream cheese mixture evenly and to edges. Spread second package crescent rolls on top, stretching to edges.
Use your favorite recipe for meat loaf. In place of tomato sauce, use spaghetti sauce. Add Italian seasoning. Prepare the rest as usual. Just before it's done, add cheese on top, then finish baking.
In heavy saucepan, combine sugar, milk, butter and salt. Cook to boiling. Lower heat; cook, stirring frequently, for 10 minutes. Remove from heat; stir in peanut butter and marshmallows. Cool. Beat until slightly thickened; turn into a buttered pan about 11 x 7-inches. Cut into squares when firm. Store in refrigerator.
Remove chicken from bone. Chop into chunks. Add celery, onion, salad dressing, pickle relish and lemon juice. Mix thoroughly. Add chopped eggs. Serve on lettuce leaf. Garnish with tomatoes.
Mix vinegar, salt, pepper, sugar and vegetable oil. Shake until sugar dissolves. Drain beans, pour oil mixture over beans mix, cover and chill at least 2 hours, stirring occasionally. Yields 8 to 10 servings.
In 9-inch nonstick skillet, heat oil. Add vegetables and cook over high heat, stirring frequently, until tender-crisp, 3 to 4 minutes. Add rice, pork and soy sauce, stirring constantly, until rice has browned. Add egg and stir until egg has set, about 1 minute. Serves 2. Contains 283 calories, 9 gm fat and 400 mg sodium.
Mix together and let stand 30 minutes or longer. Squeeze out liquid with hands and pour off liquid.
Mix sugar and flour. Then add milk and margarine; cook over medium heat until thick. Then add vanilla and drained pineapple. When cool, add container of Cool Whip for topping.
In medium saucepan, melt cranberry sauce and add jello. Mix. Bring to a boil. Stir in oranges and pineapple. Remove from heat. Add 2 cups 7-Up and stir. Mixture will foam up a bit.
Cream butter and sugar well. Sift dry ingredients together and add alternately with milk and vanilla. Fold egg whites in last and bake at 350° for 25 to 30 minutes.
Put in blender and process until smooth. It's so easy and inexpensive. Just like the store bought. Rich, thick and creamy. It makes the same amount as the store bought and can be used in any recipe calling for sweetened condensed milk and costs a fraction of what it costs in the store. Keeps several weeks in the refrigerator.
Preheat oven to 375°. Unroll and place one can of crescent rolls in baking dish. Fry sausage and drain. While sausage is hot stir in cream cheese. Spread mixture on top of rolls, and place second can of rolls on top. Bake for 15 to 20 minutes until rolls are browned.
Mix all of the ingredients and pour into a very large or 2 smaller pans. Bake at 450° for 10 minutes, then turn oven down to 350° for approximately 30 minutes to finish baking.
Blend graham cracker crumbs and melted margarine; press into a 9 x 13-inch pan. Bake for 15 minutes at 300°. Cool. Cream margarine and add sugar. Beat in eggs until light. Spread over first layer. Spread blueberry pie filling over second layer. Blend pineapple and whipped topping; spread over third layer. Sprinkle with 1/2 cup graham cracker crumbs. Let stand in refrigerator 2 hours or overnight.
Combine chili and Ro-Tel in a medium saucepan. Heat until hot, stirring occasionally. Pour into a shallow 1 1/2-quart bowl. arrange lettuce along outside edge to form a circle. Continue to arrange remaining ingredients in a circular pattern in order given or listed. Serve with tortilla chips. Makes 6 to 8 servings. Enjoy.
Cream butter and sugar together well. Add flour and remaining ingredients; mix well. Roll into balls. Place onto ungreased cookie sheet and flatten slightly with a fork. Bake at 350° for 10 to 12 minutes or until edges lightly browned. Sprinkle with powdered sugar while warm.
Mix butter, cake box mix, eggs, sugar and oil until smooth. Stir in sour cream; don't overmix. Pour into greased Bundt pan. Bake at 325° for 1 hour.
Cut each biscuit in quarters with scissors. Shake biscuits in bag with white sugar and cinnamon. Layer biscuits in greased tube pan. Sprinkle chopped nuts between layers, if desired. Melt brown sugar and margarine; boil for 1 minute. Pour over biscuits; bake at 350° for 35 minutes. Let stand for 10 minutes before removing from pan. To serve, just pinch off a piece and eat with fingers! Serves 10.
Combine vegetables in a large bowl. Combine remaining ingredients in a jar. Cover and shake vigorously. Pour mixture over vegetables. Cover and refrigerate overnight, stirring occasionally.
Mix together thoroughly the butter and sugar. Stir in the flour and mix thoroughly with hands. Chill dough. Roll out 1/4 to 1/2-inch thick. Cut into shapes of your choice. Flute edges, if desired, by pinching between fingers as for pie crust. Place on ungreased cookie sheet. Bake in preheated 300° oven between 20 to 25 minutes.
Preheat oven to 425°. Grease a 13 x 9 x 2-inch baking pan. Place in oven to heat. Beat egg in a bowl; stir in milk, corn and cheese. Add cornbread mix; blend well. Pour into prepared pan. Bake about 25 minutes or until lightly browned. Allow to cool 5 to 10 minutes before slicing or handling.
Brown ground chuck and mix pepper, onions and celery. Add chili powder and salt. Add tomato juice, cabbage and beans. Simmer until cabbage is done.