HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients into skillet over medium-high heat until mixture becomes thick. Place in baked pie shells. Beat egg whites for topping on pies. Makes 2 pies.
Cook meat, onion and garlic. Add Ragu sauce and simmer 15 minutes. Meanwhile, cook noodles until tender. Drain and rinse noodles. Beat eggs; add Ricotta, 1/2 cup of Parmesan and salt. Layer half of noodles in 9 x 13-inch pan. Spread with 1/2 cup of Ricotta filling. Add 1/2 Mozzarella cheese and 1/2 meat mixture. Repeat layers. Sprinkle remaining Parmesan on top. Bake at 375° for 45 to 50 minutes.
Mix and put in freezer. Fill to top mark. To add flavor, add large box of jello instant pudding (any flavor).
Remove all fat and skin from chicken. Marinate chicken in soup for 6 to 24 hours. Bake at 350° for 45 minutes. Use soup over mashed potatoes after removing chicken.
*If using regular flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Add about 1/2 pound grated cheese to eggs, beaten in 2-quart casserole. Lay 4 slices buttered bread in mixture in casserole. Bake in 325° oven for 3/4 to 1 hour. Test for doneness with silver knife. Serve immediately. Amount of cheese and sharpness depends on your taste for cheese.
Combine cake mix, oranges, 1 package pudding mix, 1 cup pineapple and 4 eggs in large mixer bowl. Beat for 4 minutes. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes or until cake tests done.
Preheat oven to 350°. Grease a large casserole dish. Cook pasta according to package directions for al dente. Mix Ricotta cheese, 1 cup of shredded Mozzarella cheese, egg, garlic and pepper. Add cooked ziti to Ricotta cheese mixture; pour into a casserole dish and top with remaining Mozzarella cheese and Parmesan cheese. Bake 25 to 35 minutes.
Fix jello as on package. Let set! When firm, put in bananas and cherries. Fold in Cool Whip and serve.
Bring water, vinegar and dry ingredients to a boil. Add frozen fish and bring to a boil. Simmer 1/2 hour. To serve, dip in melted butter or oleo as real lobster.
Combine all ingredients and bake at 375° until golden brown (approximately 30 to 45 minutes). Grease pan or cast-iron skillet well before cooking.
Make macaroni and cheese as instructed. Brown ground chuck; pour off grease. Add chicken soup and milk. Put into casserole and bake at 350° for about 30 minutes.
Cook molasses, sugar and water in a heavy kettle slowly until the mixture reaches 260° or a little of the mixture dropped in cold water becomes brittle. Stir a little during the latter part of the boiling to prevent burning. Pour into a buttered pan. When cool enough to handle, cut in pieces and pull until light and stiff. Butter the hands before pulling.
Mix all of the ingredients together. Pour into 2-quart casserole dish. Bake on High for 15 to 17 minutes.
Layer cut-up chicken on bottom of pan. Mix broth, cream of celery soup and peas and carrots. Pour over chicken. Add mixture of flour, milk and margarine to top and swirl in chicken.
Rinse and pat dry, then slice mushrooms. In a one quart casserole, combine all ingredients. Bake covered at 350° for 40 to 45 minutes, stirring once.
In 1-quart saucepan, heat margarine over medium heat until bubbly and hot. Add flour and stir quickly to combine, stirring constantly, gradually add milk. Stir in salt, pepper and nutmeg. Reduce heat to low and cook, stirring frequently, until sauce is smooth and thickened, 10 to 15 minutes.
Saute onion and peppers in butter until crisp-tender. Add remaining ingredients, except tortillas, and saute 5 minutes or until shrimp is pink. Serve with warm tortillas. If desired, top with salsa, sour cream, shredded cheese and guacamole.
Boil vinegar, oil and 1 tablespoon sugar; let it cool. Cut cabbage, carrots, bell pepper and onion. Add 1 cup sugar and salt. Add the vinegar mixture to the cabbage mixture. This will last several weeks in the refrigerator.
Sprinkle hot potatoes with sugar and vinegar. Add other ingredients. Refrigerate.
Put the stew beef in a pot, cover it with water. Boil until the meat is cooked. Add salt and pepper. Add onion and tomato sauce. Cook for 1 hour. Add potatoes. Cook until potatoes are done. Serve over rice.
Arrange shrimp in a single layer in a large Corning Ware dish or sheet cake pan. Drizzle olive oil over shrimp. Slice margarine into pats and spread over shrimp. Mix barbecue sauce, Worcestershire sauce, lemon juice, mustard, and Tabasco together and pour over shrimp. Add remaining ingredients. Place pan on top rack of oven. Set oven to broil on high heat and cook for 8 to 10 minutes. Spread newspaper on the table, supply plenty of napkins, and serve with thick slices of French bread. Peel um and eat um. Serves 2 to 3 people.
Combine cream cheese and mayonnaise. Add rest of ingredients. May pour seafood sauce over salad if desired. Serve with crackers.
Fry meat and drain, but reserve 2 tablespoons of grease. Sprinkle on salt and pepper. Add chopped onions, bread crumbs and canned milk. Mix and put into a 9 x 13-inch dish. Bake at 350° for 30 to 35 minutes.
Pour boiling water over sugar, Crisco and salt. When lukewarm, pour over yeast. When yeast dissolves, add eggs. Mix well with flour. Let rise before mashing down and rolling out. Roll on floured surface about 1/2-inch thick. Cut. Dip in butter and put in greased round cake pan. Place one roll on top of another to make two layers. Let rise about 1 1/2 hours. Bake at 400° for 15 minutes, or until brown.
Have large pot of water boiling for pasta while you prepare sauce. Saute garlic in olive oil in saute pan over medium heat just until garlic begins to brown. Remove pan from heat. Return pan after adding wine. Cook (simmer) for 1 to 2 minutes, until wine is reduced to half. Stir in the lemon juice and tomato. Remove from heat. Cook pasta in boiling water for 30 seconds to 1 minute. Drain. Toss pasta with basil, Parmesan cheese, pepper and tomato mixture. Serve immediately.
Note: Use self-rising flour and omit baking powder. Will work in place of cake flour.
Mix all ingredients. Form small balls. Bake for 15 minutes at 350°.
Boil squash until tender, drain. Mix squash, sour cream, water chestnuts, mushroom soup, pepper and salt; set aside. Melt butter, add the Stove Top and mix well. In a baking dish smear butter on both sides and bottom. Put a layer of stuffing mixture then a layer of the squash mixture. Repeat until all of squash mixture is used. Then sprinkle the remaining stuffing mixture on top, then sprinkle almonds on. Cook for 25 to 30 minutes in preheated oven at 350°.
Mix the first 4 ingredients together. Melt peanut butter, honey, butter and marshmallows together until marshmallows are melted. Can add chocolate chips or M&M's (optional).
Mix together the beef, soup mix, crumbs and egg; form balls. Bake on cookie sheet until nearly done. Turn if needed. Melt catsup and jelly together in a saucepan. Add wine and meatballs; simmer for about 5 minutes. Serve in chafing or fondue dish.
Stir together and spoon in greased muffin pan. Cook 10 minutes at 400°.
Mix first six ingredients together and cook in griddle. Top with loganberries and syrup.
Soften yeast in 1/2 cup warm water. Stir in flour, 2 cups warm water and sugar. Beat until smooth. Cover and let stand at room temperature for 5 to 10 days or until bubbly. Stir 2 or 3 times daily. Refrigerate. Use at room temperature.
Sprinkle meat with dry ingredients. Let sit 1/2 to 1 hour on each side. Cook 15 to 20 minutes per side on grill. Last 5 minutes, baste with sauce on each side. Slice at angle. Cook according to thickness and desired doneness.
Combine chicken and water in a pot; bring to a boil. Cover, reduce heat and simmer for 20 to 25 minutes. Remove chicken and let cool. Reserve 3 1/2 cups broth. Bone chicken; chop in small pieces. Combine chicken, broth, carrots, celery, salt and pepper in a pot. Bring to a boil; cover, reduce heat and simmer for 1 hour. Combine milk and flour, stirring until smooth. Gradually add to soup mixture, stirring well. Simmer, uncovered, until thick. Stir occasionally.
Drain chestnuts. Broil bacon 3 to 4 minutes. Wrap each chestnut with 1/2 slice of bacon. Secure with toothpick. Place on cookie sheet and broil 2 to 3 minutes. Pour off fat. Spoon on barbecue sauce and broil 2 to 3 minutes. Turn. Spoon barbecue sauce on that side. Broil 2 to 3 minutes.
Sift flour, cocoa and sugar. Put in milk. Heat until warm, then add egg yolks. Cook until thickens. Take off eye. Put in vanilla and margarine. Pour in cooked pie shell.
Brown ground beef (with onion if desired) in 9-inch skillet. Bring 6 cups of water to a boil in large pan. Boil macaroni until done; drain. Add corn to ground beef and stir. Mix butter with macaroni until melted. Stir ground beef mixture into macaroni. Season with salt and pepper. Serves 4 to 6. Serve with bread or roll.
Combine ingredients, mixing well. Pour into buttered 9 x 13-inch baking dish. Bake 1 hour at 350°. Serve hot.
Combine the first 6 ingredients into cocktail size meatballs and brown in frying pan. Mix the rest of ingredients (except pineapple and green peppers) and add to meatballs for 20 minutes. Add the pineapple chunks and diced green peppers and cook for 10 more minutes. Add 2 tablespoons of cornstarch and a little water to thicken.
Combine all ingredients except cucumbers, mixing until well blended. Stir in cucumbers. Chill several hours. Serve with chips or veggies.
Mix all the ingredients and bake at 350° for approximately 40 to 45 minutes or until done.
Combine all ingredients in a casserole dish. Cover with lid or aluminum foil. Bake for 1 hour at 350°.
Mix marshmallows and pineapple chunks. Chill overnight. Whip and fold whipping cream into everything the next day. Top with chopped nuts and cherries.
Cream together butter, shortening and sugar. Sift dry ingredients together. Add one egg at a time, beating well. Add flour and milk alternately. Add vanilla, mixing well. Bake in angel food pan. Bake at 325° about 1 hour and 20 minutes or until done.
Mix in mixer sweet potatoes, sugar, eggs, vanilla and 1 stick melted margarine. Place in a 9 x 13-inch Pyrex dish. Mix with hands until crumbly the pecans, brown sugar, 1 stick of margarine and flour. Put on top of potato mixture and bake at 300° for 30 minutes.
Salt and pepper steak; roll in flour until well coated. In deep frying pan, fry steak on medium heat in salad oil until browned on all sides. Remove steak to side dish. Pour off oil, leaving crumbs in bottom of frypan. Reduce heat; stir in onion into crumbs and cook until almost done. Add soup and water, stirring until mixture is smooth. Return steak to mixture. Cover and cook slowly 20 to 25 minutes on low heat, stirring occasionally. Use gravy over rice, noodles or creamed potatoes. Serves 4 to 6.
Partially cook chicken breasts and drain. Partially cook broccoli and drain. Spray an 11 x 13-inch dish with Pam. Layer bottom of pan with broccoli and sprinkle Parmesan cheese until covered. Next layer chicken breasts. Mix soup with mayo, lemon juice and curry powder. Pour over chicken and bake 45 minutes to 1 hour at 350°. Serves 6.
Mix together. Store in airtight container. To use, put 3 teaspoons into mug filled with hot water. Adjust for your taste.
Melt butter in a 9 x 13-inch pan. Pour flour in; mix and press into crust. Sprinkle with pecans. Bake at 350° until crust is brown; cool. Mix Cool Whip, cream cheese and powdered sugar. Spread over crust. Mix pudding according to directions and pour over cream cheese mixture. Top with another cup of Cool Whip. Chill.
Cream together cream cheese, sugar and Cool Whip for second layer. Combine remaining ingredients and put this mixture on top of second layer. Top with remaining Cool Whip; sprinkle with nuts, if desired.
Heat butter in large pan. Add onion and meat; cook until lightly browned. Add tomatoes, corn, sour cream, cornmeal, olives and seasonings. Stir until thoroughly mixed and cornmeal starts to thicken. Leave in pan; sprinkle with cheese. Cover and simmer for 20 minutes. Or, pour into baking dish, sprinkle with cheese and bake at 350° for 40 minutes.
Combine the first 5 ingredients; cut in margarine until mixture looks like cornmeal. Beat sugar with egg; stir in with dough mixture. Add approximately 1/2 cup of water. Mix until stiff dough forms. Roll out to 1/2 inch thickness and cut with cookie cutters. Bake at 325° for approximately 30 minutes or until lightly browned.
Mix mushroom soup and 1 can of broth; add the rest of ingredients. Mix well, adding more broth if it is too thick. Pour into greased 9 x 13-inch casserole. Bake at 350° for 30 minutes or until bubbly. Makes 12 servings.
Melt butter; add other ingredients. Bake in greased pan in 350° oven 30 minutes.
Mix all cheeses together. Add to ground onion shape on platter. Cover with chili powder.
Arrange all ingredients in layers in 9 x 13-inch greased casserole in the order given. Cover with foil and bake at 350° for 1 hour.
Cream the sugar, eggs and butter. Add milk and vanilla. Mix well. Add coconut and mix. Pour into unbaked pie shell and cook approximately 45 minutes or until knife comes out clean.
Crush crackers into bottom of pan and cover bottom. Wrap chicken in cheese and dip in egg. Place on top of crackers. Cover with another layer of crushed crackers. Cover pan with plastic wrap but leave room for steam to escape. Microwave for 8 minutes; check for doneness.
Combine cake mix, instant pudding, sour cream, eggs, vanilla and oil. Beat well. Divide batter into thirds. Put one third in greased Bundt pan. In separate bowl, put another third and add chocolate chips and chocolate syrup; stir well. Put this mixture on top of first mixture in pan. Add last third on top of others. Pull knife through center of batter four or five times to marbelize it. Bake at 350° for 45 to 55 minutes.
Preheat oven to 400°. Sift together dry ingredients; set aside. Beat together egg, bananas and butter. Add flour mixture and nuts. Stir only until dry ingredients are moistened. Spoon into well-buttered muffin pans, filling each 2/3 full. Bake at 400° for 20 minutes. Yields 1 dozen large muffins.
Break spaghetti and cook. Rinse with hot water; drain. Combine soup and milk in large bowl; mix well. Add spaghetti, 1 1/2 cups cheese and remaining ingredients, except reserved cheese. Toss gently. Pour spaghetti mixture into lightly greased 1 1/2-quart casserole dish. Bake at 350° for 45 minutes. Remove from oven. Sprinkle with remaining cheese. Bake until cheese melts.
Heat oven to 325°. In frypan, heat onion for 5 minutes in butter or oil. Set aside; brown meat. In large casserole, place meat and blend in flour and tomato paste. Stir in Burgundy gradually; add seasonings and mushrooms. Bake 1 1/2 hours, covered. Add onion; bake 1 hour longer. Serve over hot rice.
In large mixing bowl, mix pie and ice cream together. Spoon into 13 x 9 dish. Sprinkle nuts and coconut on top; freeze. Cut into squares and serve.
Dry spinach well; tear into bite size pieces and put into individual salad bowls. Top with onion rings and mushrooms. Just before serving, pour on Eileen's Salad Dressing.
Put the drained pineapple in a greased dish. Mix together the cheese, sugar and flour and sprinkle mixture over the pineapple. Put the crumbled Ritz crackers over top. Melt the butter and drizzle over top of cracker crumbs. Bake at 350° for 20 minutes or until bubbly around edges.
Heat oven to 375°. Separate dough into 8 rectangles. Press or roll each to an 8 x 5-inch rectangle, sealing perforations. Sprinkle 1/2 teaspoon caraway seed over them (reserve 1/2 teaspoon for tops). Press or roll seeds into dough. Place 1 slice Swiss cheese, 1/4 cup kraut and 1 slice American cheese on one end of each rectangle. Fold dough over filling and press edges to seal. Brush tops with egg; sprinkle with seeds and place on ungreased cookie sheet. Bake at 375° for 12 to 18 minutes.
Drain juice from pineapple and reserve. Refrigerate pineapple. In a medium saucepan, cook sugar, egg yolks, flour and pineapple juice over medium heat, stirring constantly until thickened and coats a spoon. Remove from heat and add butter. Stir until blended. Cover and refrigerate overnight.
Put rice in a large baking pan, mix the soup and water. Pour 1/2 over the rice and stir well. Spread chicken evenly over the rice and pour the balance of the soup over the chicken. Bake at 250° for 3 hours. If it gets to looking dry, add some water. Pour any added water evenly over all areas.
Parboil zucchini for 3 to 5 minutes (you can use a combination of several kinds if you like). Combine chopped green pepper, tomatoes, bacon, cheese, onion and salt. Mix well.
Cream sugar and shortening until fluffy. Add eggs and blend thoroughly. Mix in persimmon pulp, nuts and raisins.
Heat butter in a large skillet. Add ginger and saute, stirring 1 minute. Add carrots and water. Cover and cook over low heat until just tender, about 15 minutes. Add sugar and salt. Cook, turning carrots with a spatula until liquid has almost disappeared and carrots are glazed. Serve sprinkled with parsley if desired.
Combine syrup, oleo and brown sugar in a mixing bowl. Cook on 100% power for 3 minutes. Add soda and stir. Cook 1 minute on 100% power. Stir and pour over popped popcorn.
Stir together 1 cup flour, sugar, salt, yeast and milk. Pour in water to moisten dry ingredients. Add margarine and starter. Beat with electric mixer at medium speed 2 minutes. Add 2 cups flour, 1/2 cup at a time. Beat 2 minutes at high speed. Stop the mixer. Stir in additional flour, 1/2 cup at a time. If still too sticky, add 1/4 cup extra flour. Knead 8 minutes or until smooth and elastic. If sticks, sprinkle with a little flour.
Spray baking sheet with Pam. Mix all the ingredients; roll into small balls. Roll balls into crushed cornflakes. Bake on cookie sheet for 15 minutes.
Use spices such as thyme, basil, oregano and sage to taste in the sauce.
Preheat oven to 350°. Butter and flour 2 loaf pans. Sift flour, sugar, baking powder, baking soda, salt and spices. Stir in remaining ingredients. Pour batter into pans and bake 1 hour. (Or use 6 mini loaf pans and bake 35 to 40 minutes.)
Pour coconut and pecans in bottom of greased 9 x 13-inch pan. Mix cake mix according to directions and pour over first layer. Mix melted oleo, cream cheese and powdered sugar until well blended. Pour over top of cake mix, marbleing with a knife. Bake at 325° for 50 to 60 minutes.
Put mustard, ketchup and ground beef in pan and cook until done. This is enough for 5 burgers. Serve with sliced tomatoes, onions and mayonnaise.
Melt butter. Add cornstarch, sugar and salt; blend. Add vinegar. Cook until thick. Add beets. Heat thoroughly. Serves 4 to 6.
Mix jello, water and cream cheese together. Fold in Cool Whip; put in pie crust. Chill.
Mix all ingredients together in a bowl with your hands. If it is too sticky, add a little more flour. If it's too dry, add a little more water. Divide the dough up into 4 parts and add food coloring to each or just use the dough as is.
Beat egg white until it stands in soft peaks. Gradually mix in brown sugar and vanilla. Fold in pecan halves (well coated in egg-sugar mix) on greased cookie sheet 1 inch apart. Bake in 250° oven for 30 minutes. Store in air tight container. Freezes well.
Heat oven to 350°. Cream the Crisco, both sugars, milk and vanilla. Add eggs, one at a time; beat after each. Combine dry ingredients; mix with creamed mixture. Add in nuts and chips. Spoon 2 tablespoons onto ungreased cookie sheet, 2 inches apart. Bake at 350° for 9 to 11 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes 2 to 2 1/2 dozen cookies.
In a 3-quart saucepan over medium heat in hot margarine, cook celery, onion and carrots until tender. Add flour. Cook 1 minute more, stirring constantly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly.
Sift dry ingredients into bowl. Add cream, eggs and vanilla. Mix well. Use 1/2 recipe for small layers. Bake in 350° oven for 20 minutes. Test for doneness until toothpick comes out clean in center of cake.
Combine all ingredients except nuts in top of a double boiler. Place over simmering water and stir until smooth. Add nuts and mix well. Spread candy quickly in buttered 9 x 5-inch pan. Cool and cut into squares. Makes 2 dozen.
Drain juice off pears and heat. Mash pears and cream cheese with fork. Add hot pear juice to Jell-O, cream cheese and mashed pears. Set aside and prepare Dream Whip as directed. Add this to mixture, then nuts. Chill.
Mix together the yogurt, pistachio pudding mix and crushed pineapple. Pour into prepared crust and chill until firm. May be garnished with maraschino cherries.
Mix all ingredients, except shrimp thoroughly. Set aside 20 to 30 shrimp for garnish. Coarsely chop rest and stir into mixture. Cover and refrigerate for 2 hours.
Stir and set aside first 3 ingredients. Let set for 15 minutes. Add remaining ingredients. Add flour until soft and can be kneaded. Knead and let rise for 1 hour. Knead and let rise again for 1 hour. Divide dough in half. Roll out dough to rectangle shape and spread with margarine. Sprinkle with cinnamon, then brown sugar and cinnamon again. Add nuts and raisins if you wish. Roll in jelly roll fashion and cut into 1-inch wide pieces. Place in greased pans. Will fit in 1 (9 x 13-inch) pan and 1 (9 x 9-inch) pan. Let rise 30 minutes, then bake at 350° for 35 minutes until golden.
Bake for 1 1/2 to 2 hours in a 300° oven.
Boil and debone chicken; tear into small pieces and line bottom of 13 x 9-inch glass dish. Combine soup and sour cream in saucepan and bring to a boil. Pour over chicken. Sprinkle crackers over top. Pour melted butter over top. Bake at 350° for 20 minutes.
Cook grits in water until done. Add garlic cheese, milk and egg. Place in casserole dish sprayed lightly with Pam. Bake at 300° until browned on top.
Grease wax paper with margarine and set aside. Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until margarine melts. Cook over medium heat, stirring constantly until mixture reaches soft ball stage or candy thermometer reads 238° (about 15 minutes). Remove from heat, stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonfuls onto prepared wax paper. Let stand until firm. Makes 4 dozen.
Mix well and chill thoroughly. Roll in small balls. Dip in sugar. Press flat with bottom of glass. Bake at 350° for 10 minutes. Makes 2 dozen.
Mix sugar, milk and margarine together and let boil hard for 1 1/2 minutes. Remove from heat and add oatmeal and peanut butter. Mix thoroughly. Drop by teaspoon on wax paper and allow to set until cold.
Mix dressing, honey and juice together. Set aside 1/4 cup for dipping. Marinate chicken wings for at least 1 hour in remaining mixture. Broil for 5 minutes. Turn and broil for another 5 minutes. Serve with dipping sauce.
Drain artichoke hearts and place in a mixing bowl. Mash thoroughly with a fork. Add cheese and mayonnaise, mixing well. Season to taste with salt, pepper, lemon juice and grated onion. Bake in a medium 350° oven until heated through. Serve with crackers.
Bake pie shell. Combine 3/4 cup sugar, water, egg yolks, cornstarch and lemon rind in saucepan and cook over medium heat until thick, stirring constantly. This will be rather thick. Remove from heat and add cheese. Blend well. Cool while preparing meringue from egg whites and 1/4 cup sugar. Fold stiff meringue into the cooled lemon mixture. Spoon into baked shell. Sprinkle with baked pastry bits if you have any left from making your dough. Chill 2 hours.
Combine walnuts, butter and flour and press into bottom of 9 x 13 x 2-inch pan and bake for 20 minutes at 350°. Cool well.
Dissolve strawberry and raspberry gelatins in boiling water in medium bowl. Place frozen strawberries in dissolved gelatin. Break up strawberries with fork; stir until thawed. Stir in cold water and pineapple. Chill until consistency of unbeaten egg whites. Add coconut and evaporated milk; mix well. Pour into 5-cup mold. Chill at least 4 hours. Unmold.
Put cream cheese in center of tray. Pour crab meat on top of cheese and pour cocktail sauce over that. Serve with crackers.