HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti in boiling water; drain. Place the spaghetti in a greased baking dish. Stir in margarine, Parmesan cheese, salt, pepper and beaten egg. Saute ground beef, onion and green pepper in a large skillet until meat is browned; drain. Stir into the meat the spaghetti sauce, sugar, oregano and garlic salt. Spread the cottage cheese over the spaghetti. Top with the meat mixture. Bake at 350° for 30 minutes. Remove from the oven. Sprinkle Mozzarella over the top; bake for 10 minutes, or until cheese melts. Let stand 15 minutes before cutting. Serves 6.
Sift together flour, baking powder and salt. Cream butter at number 7 speed until soft. Add sugar gradually and continue beating until thoroughly blended. Beat in eggs, one at a time, on number 8 speed. Beat thoroughly before adding each egg. Blend in flavor; add dry ingredients. When all has been added, beat at number 3 speed thoroughly, beating batter. Bake in slow oven at 300° to 325°.
Bake pie crusts and cool. Melt butter in saucepan. Stir in pecan pieces & coconut. Stir until brown (keep heat on low). Set aside for later. In a bowl, combine cream cheese and condensed milk. Beat with mixer until smooth. Take a spoon and stir in Cool Whip. Place 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 jar caramel topping over each pie, then 1/4 coconut mixture over each pie. Then repeat layers of cream cheese mixture, caramel topping and coconut mixture. Cover & freeze for 8 hours. Let set for 5 minutes after removing from freezer, before serving.
Heat oven to 350°. Brown beef. Drain off fat and let cool 5 minutes. Add all but 1 tablespoon of the eggs to the beef, then stir in sauce. Spread in ungreased 13 x 9-inch baking dish. Sprinkle with Cheddar and arrange Mozzarella on top.
Combine ingredients. Stir until smooth. Fill greased 6-cup muffin tin 2/3 full. Bake at 425° for 10-12 minutes, or until brown. For Biscuits: Stir until smooth. Turn out mixture on floured wax paper. Knead several times. Flatten to 1/2 inch. Cut with biscuit cutter or glass dipped in flour. Place on greased cookie sheet and bake for 12 - 14 minutes.
Boil until thick and pour into baked pie shell. Top with meringue. Can be cooked in microwave.
Brown onion, celery and garlic in margarine. Set aside to cool. Mix meat, oats, eggs, spices and half of the tomato sauce. Add onion, celery and garlic. Mold into loaf. Place in a pan and pour remaining sauce over top. Lay bay leaves on top. Sprinkle additional pepper and basil over all. Bake at 350° for 1 1/2 hours or until firm to touch. Let stand 10 minutes. Remove bay leaves.
Mix and let come to boil, but do not boil. Pour over cooked, tender beets. Makes enough for three pints.
Grease casserole dish with margarine. Sprinkle a layer of stuffing crumbs mixed with seasonings. Mix other ingredients with soups and top with another layer of stuffing crumbs. Bake at 350° for 45 to 60 minutes.
Put orange juice, orange peel, cider vinegar and salad dressing into a bottle. Cover and shake well. Pour in oil, cover and shake well. Chill. Shake dressing before using 1 cup salad dressing.
Combine the sugar, margarine and evaporated milk. Stir the mixture on high until the mixture comes to a boil. Turn the heat down to low and let boil about 30 minutes. Test for soft ball stage. (Put about 1 teaspoon of mixture into a cup of ice water. If you can form a soft ball the mixture is ready.) Combine vanilla, peanut butter chips, peanut butter and marshmallow cream and stir vigorously until mixture is smooth. Pour into a greased 11 x 14 inch baking dish. When cool, cut into squares and enjoy.
Cream butter. Add sugar, egg and then dry ingredients alternately with hot applesauce. Bake at 350° for 45 to 60 minutes.
Prepare rice as directed. Add rice to ingredients and bake at 350° for 30 minutes.
Dissolve gelatin in 1 cup hot water. Drain pineapple (use juice and add enough water to make 1/2 to 3/4 cup). Add to gelatin. Let partially set. Add pineapple, cottage cheese and Cool Whip; fold in. Line container with crushed chocolate cookies (which resemble coffee grounds). Place the gelatin mixture carefully on the cookies. Let stand for at least 2 hours. Serves 9.
Cream margarine, sugar and eggs. Add other ingredients and pour into 2 unbaked pie shells and bake in oven at 325° for 25 minutes or until coconut browns.
Saute ground meat in olive oil. Add onion soup mix. Cook lasagna and drain. First, layer noodles, meat, cottage cheese and Parmesan cheese. Repeat. Cover with foil and bake at 350° for 30 minutes.
Heat oven to 375°. Generously grease bottom of a 9 x 5 x 3-inch loaf pan. Stir all ingredients except cranberries and nuts in pan with a fork until moistened; beat vigorously 1 minute. Stir in cranberries and nuts.
Melt chocolate and butterscotch chips over low heat. Add peanuts and noodles. Mix well. Drop by teaspoonfuls on waxed paper. Cool. Store in airtight container. Yield: 5 dozen.
Line 9-inch pie plate (glass) with pastry. Beat eggs in bowl until frothy; set aside. Combine sugar and water in 2-quart heavy saucepan. Place over moderate heat until sugar dissolves. Bring to a full boil and cook for 3 minutes. Gradually stir hot mixture into eggs; blend in butter and vanilla. Turn into pie plate. Arrange pecans on pie. Bake in preheated 325° oven for about 1 hour.
Blend all of the ingredients. Chill well. Makes 4 1/2 cups.
Heat oven to 400°. Cook cabbage in boiling, salted water for 5 to 10 minutes. Drain. Place in baking dish. Blend soup, milk and cheese. Heat these until cheese melts. Pour over cabbage. Top with bread crumbs. Bake 10 to 15 minutes or until hot through.
Brown beef in skillet. Add salt, tomato, water and vegetables. Bring to a full boil, separating vegetables with a fork and stirring frequently until sauce cubes are blended. Cover and simmer 2 minutes. Bring again to a boil. Stir in rice, cover, remove from heat and let stand 5 minutes.
Mix all ingredients and pour into buttered 9 x 13 pan. Place topping on pumpkin mixture.
Cream the shortening and sugar. Add egg; beat well. Add raisins. Sift together the flour, salt, baking soda, baking powder, nutmeg and cinnamon. Add alternately with applesauce to creamed mixture. Drop by teaspoon on greased baking sheet. Bake in hot oven (400°) for 12 to 15 minutes. Makes 7 dozen.
Preheat oven to 400°. Spray the vegetable oil over baking sheet 3 times to coat. Put the cornmeal, thyme and basil on a large plate and mix well. Sprinkle just a pinch of garlic powder (1/8 teaspoon), 1/8 teaspoon of lemon pepper and 1 teaspoon of blackening seasoning on each catfish fillet. Then coat the fillets with the cornmeal mixture of thyme and basil and transfer them to the prepared baking sheet. Dust each fillet with 1/8 teaspoon of paprika and then cook each fillet lightly with cooking spray (Pam). Bake for 20 minutes at 400°, then reduce heat to 350° for 5 minutes, until fish is golden brown and flaky.
Saute onion in butter until transparent (but not brown). Add potatoes and chicken broth; cook over moderate heat, until potatoes are mushy. Remove from heat; mash potatoes (and juice) with potato masher, until very smooth (no lumps). Put potato mixture into strainer and stir (and push it down) into large saucepan, until all mixture is completely through strainer. Add milk; mix with wire whip. Blend in salt, pepper and paprika. Heat mixture over medium-high heat until very hot (but not boiling). Add heavy cream and heat to very hot. Serve immediately after garnishing with parsley.
Note: You will need crock-pot (mine happens to be a 3 1/2-quart. If yours is larger or smaller, you may need to make some adjustments in the following: onion soup, mushroom soup and beef broth.
Put juice in one bowl, and fruit in a large bowl. Add marshmallows to juice. Add pudding mix to fruit and mix well. Let stand 5 minutes then combine. Fold in Cool Whip and grape nuts. Chill 1 hour or up to 2 days in flat pyrex or pretty serving bowl.
Place shrimp in casserole dish, uncovered. Melt margarine and mix with garlic. Pour over shrimp. Sprinkle the following over shrimp: lemon juice, black pepper, salt, seasoned salt, thyme and olive oil. Broil for 10 to 15 minutes. Turn over and broil additional 5 minutes or until done.
Peel and grate potatoes on a coarse grater; mix in beaten egg and buttermilk. Sift dry ingredients together; add, all at once, to potato mixture. Mix very well. Stir in melted butter. Cook on hot, well-greased griddle or frying pan; about 1/3 cup mixture per pancake or cook in waffle iron, about 3/4 cup per waffle. Makes 8 pancakes or 4 waffles.
In saucepan, put sugar, flour and salt. Slowly stir in vinegar; add butter. Cook on medium heat until thick, stirring constantly. Reduce heat to low. Add beets and cook until heated through, about 30 minutes. Stir occasionally.
Combine and spread over potato mixture; bake at 400° for 30 to 40 minutes or until brown on top.
Roll meat cubes in flour; brown in a Dutch oven with vegetable oil. Cover with water; add salt and bay leaves. Simmer slowly for about 2 hours, adding water if needed, until tender. Add potatoes, carrots and onions. Simmer for 30 minutes more or until vegetables are done and liquid has thickened into gravy. Makes 6 to 8 servings.
Layer graham crackers on cookie sheet. Sprinkle with almonds. Cook sugar and butter 2 minutes. Spoon over almonds and crackers. Bake at 325° for 10 minutes. Spread on wax paper to cool.
Bake cake mix. Mix pudding. When cake is cooled, crumble one layer into punch bowl. Top with 1/2 of pudding, pineapple, cherry pie filling, Cool Whip and then nuts. Then repeat with the other layer of cake, remaining pudding, etc. Garnish top with nuts. This cake will serve a lot of people.
Bake in a greased 13 x 9-inch pan at 350° for 45 minutes.
Cook cranberries, sugar and water for 10 minutes; remove from stove. Add Jell-O, celery and nutmeats. Pour into mold or dish. Chill until firm.
Cook carrots until tender. Do not overcook. Combine everything and let set overnight. May add cucumbers or cauliflower, etc.
Brown the hamburger. Mix in the soups and enchilada sauce; simmer for about 10 minutes. Grate the Cheddar cheese; chop the onion. Wet the corn tortillas in hot grease; drain on paper towel and tear apart.
Unfold the pie crust onto a lightly floured surface and spread a thin layer of jam or preserves on the dough. With a butter knife, cut the crust into 20 pie slices. Then roll up each wedge, starting at it's wider edge. Chill the roll-ups for at least 1 hour so they will retain their shape during baking.
Combine first 4 ingredients in a bowl. Mix well. Add milk and eggs. Mix until light and fluffy. Fold in coconut, pecans and raisins. Spoon into buttered 3-quart baking dish. Bake at 350° for 30 to 45 minutes or until set. Place marshmallows on top. Bake at 375° until golden brown. Makes 8 to 10 servings.
Brown meat well and drain off grease. Add remaining ingredients and mix well. Cut biscuits in halves lengthwise. Put meat in baking dish and cover the top with cut biscuits. Sprinkle grated cheese on top of biscuits. Bake at 375° for 30 minutes. Serves 6.
Cook dates and milk until very thick. Put on crackers. Bake 10 minutes at 325°. Mix other ingredients. Spread on top of crackers. Keep refrigerated.
Mix cream cheese, Miracle Whip and minced onions in a medium bowl. Let set at room temperature. Spread crescent rolls in a pizza pan and bake as directed until brown. Let cool.
Crush graham crackers into crumbs. Mix crumbs, margarine and sugar together; press into 9-inch pie dish.
Mix oil, Ranch dressing, garlic powder, dill weed and lemon pepper. Pour over pretzels. Bake at 325° for 10 minutes. Stir and bake 10 minutes more.
Place chicken breasts in 9 x 13-inch pan one layer deep. Pour package of onion soup mix over chicken. Add the can of cream of celery soup (undiluted) over the dry soup mix. Add the Minute rice over celery soup. Mix 1 can water with the can of mushroom soup and add. Cover with foil and bake 1 hour in 350° oven.
Mix jello in boiling water. Drain crushed pineapple and oranges; mix together with jello and pour in 9 x 11-inch flat pan. Allow to set. Beat Dream Whip, milk and vanilla pudding; spread over jello. Sprinkle with chopped nuts.
Mix Jell-O and hot water together. Let cool. Mix Eagle Brand milk, salad dressing, cottage cheese, nuts and pineapple. Add to Jell-O. Pour into 9 x 13-inch dish and chill until set.
Steak can be browned in oil, but I use just a little Pam. Sprinkle steak with paprika and pound to tenderize. Cut steak in 1-inch squares and brown. Add onion and bell pepper to steak and cook until onion begins to be transparent. Add garlic powder, bouillon cube and 1 3/4 cups water. Cover and simmer for 15 minutes. Add stewed tomatoes; let mixture come to a boil; mix soya sauce, 1/4 cup water and cornstarch; add to ingredients and cook until thickened. This can be cooked early and reheated. Serve over rice. This recipe will serve 8 people.
Combine flour and brown sugar in bowl. Cut in butter to make crumb mixture. Stir in nuts. Set aside 3/4 cup crumb mixture for topping. Press remaining mixture in 8 x 8-inch pan and bake at 350° for 15 minutes. Cool slightly.
Cook and drain noodles. Mix together milk and eggs. Add noodles and stir together. Stir in cheese. Sprinkle some cheese on top. Bake at 350° for 30 minutes.
This is the way to offer "deviled" eggs to the dieter. You throw away all the egg yolks. You will need at least 1 egg (or 2 stuffed halves) per person. Hard-boil the eggs. When cool enough to handle, peel, cut in half and throw away the egg yolks. The stuffing can be your choice. Any meat or fish salad is excellent. Try leftover, chopped vegetables bound with a little mayonnaise and mustard or low-fat crab mix.
Mix cake mix, 1 egg and oil until crumbly. Reserve 1 cup for topping. Pat remaining mixture into 9 x 13-inch pan. Bake at 350° for 15 minutes. Beat cream cheese, sugar and 1 egg until light and smooth. Stir in chips. Spread over baked layer. Sprinkle with remaining crumbs. Bake for 15 minutes.
Mix together. Make into balls; dip in sugar. Flatten with bottom of a glass. Bake at 325° to light brown.
Combine all ingredients except bread crumbs. Transfer to baking dish; top with crumbs and bake in preheated 350° oven for 45 minutes.
Combine sugars and cream with butter. Then add eggs and mix well. Add flour and baking powder; mix. Then add baking soda in water and mix well. Stir in chips. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 minutes.
Arrange 24 frozen rolls into a greased Bundt pan. Sprinkle with package of butterscotch pudding. Melt 1 stick oleo, brown sugar and cinnamon and pour over rolls. Sprinkle with chopped nuts. Cover and let stand overnight. Bake 30 minutes at 350°.
Preheat oven to 350°. Grease square 9 x 9 x 2-inch pan. Prepare cream cheese filling. Heat butter and cocoa in small saucepan over low heat, stirring occasionally, until melted. Cool. Beat cocoa mixture, sugar, eggs and vanilla in large mixing bowl with mixer on medium speed, scraping bowl occasionally, about 1 minute. Beat in flour and salt on low speed, scraping bowl occasionally, about 1/2 minute. Beat on medium about 1 minute longer. Stir in nuts; spread 1/2 of dough in pan and top with cream cheese filling. Gently spread remaining dough with an over-under motion for marbling. Bake 55 to 65 minutes.
Heat oven to 375°. In medium bowl, combine flour and butter. Spread on bottom of 9 x 13 pan. Bake 10 to 15 minutes or until golden brown. Cool.
Shake sugar, vinegar, oil, salt and pepper and pour over vegetables. This keeps for 2 weeks in the refrigerator.
Boil water in a small saucepan. Add rice. Stir and remove from burner. Cover with lid. In a medium size skillet, melt butter over medium-low heat. Scramble eggs. Add onion and frozen vegetables. Stir 3 to 4 minutes. Add rice and simmer until water is absorbed. Mix soy sauce in 1/4 cup water. Add to rice mixture. Simmer until water is absorbed (3 to 5 minutes).
Mix potatoes and sugar. Stir in coconut, vanilla and salt. Blend well. Press into one large or two small pans so that candy will be about 1/2 inch thick. Melt chocolate over hot water. (Do not allow water to boil.) Pour chocolate on top of candy. Cool and cut in squares.
Mix sauce, cheese and soup. Save 1 1/2 cups to pour on top. Mix in chicken; pour into casserole dish. Sprinkle cheese and olives and optionals on top. Bake 20 minutes or until cheese is melted.
Arrange in baking dish in following order: chicken, salt and pepper, Swiss cheese, 1/4 cup soup, 3/4 cup stuffing (prepared) and drizzle 1/4 cup melted margarine over top if desired. Bake at 350° for 45 minutes.
Melt caramels and butter in double boiler. Stir in nuts. Drop by spoonfuls on buttered foil. Let cool. Melt almond bark; dip caramels in and put on foil to cool.
Brown bacon; drain on paper towel and put in bean pot. Pour off fat from pan, brown beef in same pan adding onions after beef begins to turn color. Fry until beef is fully browned and onions are translucent. Drain off all fat. Add beef and onions to baking dish. Stir into beef mixture the sugar, brown sugar, ketchup, barbecue sauce, mustard, molasses, chili powder, pepper and beans. Bake at 350° for 1 hour.
In a 2-quart saucepan over high heat, cook ground beef and onion until all the pan juices evaporate and the meat is well browned, stirring frequently. Stir in the chili powder and cook for 1 minute. Add taco sauce, salt and cumin; heat to boiling. Reduce the heat to low; cover and simmer for 5 minutes to blend the flavors, stirring occasionally.
Cut fillets into 2-inch pieces; set aside. In Dutch oven, melt butter. Add onions; saute until golden. Cover and simmer 10 minutes. Add water, potatoes, carrots, Worcestershire sauce, salt, tarragon and bay leaf. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Lay fish on top. Cover and simmer 15 to 20 minutes longer, or until vegetables are tender and fish flakes easily. Scald milk. Stir in cream. Gradually pour into fish mixture. Heat only until hot. Do not boil. Yields approximately 3 quarts.
Combine all ingredients thoroughly and turn into a greased 1-quart glass casserole. Cover with an all glass lid or plastic wrap. Cook in microwave oven 6 to 8 minutes at High; stir occasionally. Serves 4 to 6.
Brown chicken, salted and peppered, in oil in heavy pot. Remove chicken to saute onion. Place chicken back in pot, add remaining ingredients except sour cream and simmer about 1 hour. The flour blends better if it is mixed with the water before adding to chicken mixture. While mixture is simmering, it should be covered with tight lid. Remove lid after simmering and add sour cream. Allow to cook slowly for 5 minutes more. Serve over cooked rice. Serves 3 to 4.
Heat the first three ingredients together until dissolved. Soak Knox gelatine in water for 5 minutes, then combine with mixture. Cool in refrigerator.
Combine cake mix, fruit cocktail with syrup, 1 cup coconut and the eggs in a large mixing bowl. Blend; then beat at medium speed 2 minutes.
Make cake mix according to directions. Mix together sugar and pineapple. Bring to boil just until sugar is dissolved. Poke holes in cake and pour pineapple mixture on top. Cook pudding according to directions; pour over pineapple. Let cool and ice with Cool Whip.
Combine potatoes, mixed vegetables, water and salt in large kettle. Cover and cook over medium heat until potatoes are tender. Do not drain. Cut bacon in small pieces; fry until partially cooked. Add celery and onions and continue frying until celery and onions are transparent and bacon is crisp. Add milk, bacon, onion and celery mixture to potatoes Mix well. Heat until hot. Do not boil. Stir in cracker crumbs before serving.
In a large bowl, mix salt with flour. Cut in shortening to make a crumbly mixture. Blend flour and milk together. Turn dough into floured bowl. Divide into 3 parts. Place in pie pans. Prick with fork before baking. Bake in 450 degree oven until golden brown (15 or 20 minutes.)
Heat oil in a large nonstick skillet over medium-high heat. Add pepper, garlic and bay leaf. Saut 30 seconds. Add shrimp and salt. Saut 3 minutes. Remove shrimp from skillet. Set aside. Add wine, parsley and thyme to skillet. Bring to a boil and cook until reduced to 1/4 cup (about 1 minute). Return shrimp to skillet. Toss to coat. Discard bay leaf.
Mix together. Put in a 9 x 13-inch dish. Cube 8 slices of bread. Put on top of milk mixture. Bake at 350° for 1 hour. Raisins can be added to milk mixture and cinnamon on top of bread before baking.
Combine all ingredients in small roaster or Dutch oven. Cover and bake 4 hours in a 325° oven. Don't peek.
Mix eggs, sugar, pumpkin, soda, cinnamon and flour. Grease a cookie sheet and line with wax paper (greased). Pour batter in pan and sprinkle with nuts. Bake at 375° for 15 minutes or until a toothpick comes out clean. Sprinkle powdered sugar on linen cloth (not terry). Dump cake onto towel right from oven. Remove paper and roll cake along with the towel, jelly roll style. Let cool 2 hours in refrigerator.
Mix beer with sugar and flour. Pour the mixture into a greased 9 x 5-inch pan. Bake in a preheated 375° oven between 30 to 40 minutes.
Place potato in saucepan. Add water to cover. Bring to a boil. Cover. Reduce heat and simmer 10 minutes or until potato is tender. Drain.
Cut shortening into dry ingredients. Beat the eggs in a cup (measuring cup). Fill with milk to equal 1 cup. Add to flour mixture. Roll thin and cut into squares. Alternate with layers of meat and potatoes in any meat broth.
Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and fold in whipped cream. Chill. Makes 8 to 10 servings.
Mix ingredients. Wash tiny cucumbers. Put in jars. Pour the mixed juice over them. Cover and let set at least 2 weeks. Will keep for months if stored in a cool place.
In blender, whiz up all but last 2 ingredients. Boil last 2 ingredients for 5 minutes. Mix with rest of ingredients and divide into 2 ice cream pails. Freeze. When ready to use, add 2 quarts ginger ale to each portion. Stir well and serve while still frozen. Serves 30.
Place yogurt in a strainer and drain off any liquid. Core the tomato and chop it into small pieces. Chop the pickled jalapeno with seeds. Mash the ripe avocado. Combine it with all of the above ingredients except the cucumber. On a large plate, place chopped lettuce as a bed. Around sides, place thinly sliced cucumbers. In the center on an individual salad plate, place the guacamole.
Cream shortening and sugar. Add egg and molasses, beat well. Add sifted dry ingredients, mix well. Chill thoroughly or overnight. Shape in small balls (walnut size) and dip one side in sugar. Place sugared side up on ungreased cookie sheet 2 to 3 inches apart. Bake 15 minutes at 350°. Makes 3 dozen large cookies.
Cook chicken. Pull chicken apart for pie. Mix broth and cream of chicken soup together. Mix chicken breasts and soup mixture together. Put in one of the pie crust. Take the other pie crust and lay over top of pie. Cut around to fix pie. Bake at 350° until brown.
Grind cucumbers until you have 7 to 8 cups cucumbers and drain liquid from cucumbers. Grind onions until you have 2 cups onions. Put cucumbers and onions in a container so it can drain overnight. Next day, put vinegar and sugar in a pan; bring to a boil. Add celery seed, turmeric and canning salt, then add ground cucumbers and onions. Let simmer for 30 minutes, then put in jar and can.
Preheat oven to 375°. Melt 4 teaspoons butter in a 2 to 3-quart casserole and brown chicken pieces on all sides. Remove chicken and keep warm. Melt 2 more tablespoons butter in casserole and pour in rice. Remove from heat and stir the rice so that each kernel is coated with butter. Place chicken pieces over rice. Bring the cream, milk and stock to high heat (don't boil) in a saucepan and pour it over the chicken in the casserole. Sprinkle salt and freshly ground pepper over the chicken and sprinkle with cinnamon. Cover and bake for 30 minutes. Remove from oven and let it rest covered for 15 or 20 minutes, then serve. Serves 4.
Cook limas, then mix with other beans. Stir in the remaining ingredients. Turn into a 2-quart casserole or bean pot. Bake, covered, in a 350° oven for 1 hour. Uncover, stir and continue baking for 30 minutes.