HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a nonstick skillet over medium heat, cook mushrooms, onion, garlic, Italian seasoning and pepper in liquid Butter Buds until tender, about 4 minutes. Remove from heat and stir in cottage cheese, Parmesan cheese, spinach and Egg Beaters. Spoon into cooked shells. Spread 1/2 cup spaghetti sauce in the bottom of a 13 x 9 x 2-inch glass casserole dish that has been sprayed with a nonfat cooking spray. Arrange shells in sauce and a layer of grated cheese. Pour the rest of the sauce over shells and top with remaining grated Mozzarella cheese. Bake at 350° for 35 minutes or until heated through and cheese is melted. Serves 8.
Cook macaroni; drain and rinse. Set aside. Drain juice off fruit; set aside. Pour juice in saucepan; add sugar, flour, eggs and salt. Cook on stove, stirring constantly on low heat; bring to a boil. Let sit a minute before adding macaroni, Cool Whip and fruit. Chill in refrigerator.
Prepare cake mix according to package directions. Put 1/2 of batter into a 9 x 13-inch pan and bake 15 minutes at 350°. Mix remaining ingredients. Melt together in top of double boiler. Spread melted mixture on top of baked cake, then pour other half of cake batter over the top and return to oven; bake 15 minutes at 350° or longer, until done.
Blend butter, coffee, salt, almonds, extract and vanilla. Beat in sugar. Gradually add flour; mix well. Add chips. Spread in ungreased 15 x 10 x 1-inch cookie sheet. Sprinkle nuts on top. Bake at 375° for 20 to 25 minutes; break into pieces.
Mix together and press into 6 buttered muffin tins. Sprinkle with 1/4 cup grated cheese. Dot with butter. Bake at 350° for 15 minutes.
Mix all ingredients with mixer until well blended. Pour into a greased and floured Bundt pan or 2 loaf pans. Bake at 300° for 1 hour and 15 minutes. Sprinkle with powdered sugar when cool.
Saute onion in margarine until tender. Stir in flour until smooth and remove from heat. Combine salad dressing, turkey, cooked noodles, peas, pepper and oregano. Stir in onion mixture. Pour into shallow 1 1/2-quart casserole. Mix bread crumbs and margarine. Sprinkle over casserole. Bake at 350° for 20 to 25 minutes. Garnish top with tomato wedges, if desired. Makes 6 servings.
Brown ground beef. Brown celery and onion separately. Combine all ingredients and bake 1 1/2 hours, covered, in a 350° oven. Sprinkle chow mein noodles over for the last 20 minutes.
Place sauerkraut in a large casserole. Add 2 cups of water. Sprinkle in sugar, salt and pepper. Stir well. Add chopped pepper and sliced onion. Place pork chops on top (seasoned to taste). Bake in 350° oven with a cover until pork chops are tender.
Make 12 cracker "sandwiches" with peanut butter filling. In 2-quart casserole, place chocolate and shortening. Microwave on "5" for 1 1/2 to 2 1/2 minutes until melted. Drizzle over peanut butter layer. With knife or small spatula, swirl mixtures. Refrigerate until firm. Break in pieces.
Stir all ingredients except flour, then stir flour in a little at a time. Drop by spoonful on greased cookie sheet. Bake at 375 for 10 minutes.
Place shrimp and water in 12 cup casserole. Cover and microwave 4 minutes. Remove casserole from microwave and let stand 2 minutes on counter, covered. Drain shrimp and cool under cold running water. Drain well.
Make large cookie on pizza pan, reasonably thick. Cook until soft and barely tan. Mix powdered sugar with whipped cream cheese. Spread on warm cookie. Mix orange juice with cornstarch. Cook on low heat until clear for glaze. Arrange fresh fruits on top of cookie and cream cheese. Pour on glaze while warm. Arrange outside to center.
Cook and cool bacon, then crumble. Mix celery, green onions, peanuts and bacon. Just before serving, add frozen peas and gently mix with sour cream.
Cut bacon strips in half. Secure 9 to 10 beans, stacked into bundle, with toothpicks. Place bundles in 9 x 13 pan. Combine all other ingredients and pour over beans. Refrigerate overnight. Bake at 350° for 30 minutes, uncovered.
Mix all ingredients and place in loaf pan. Bake 1 hour at 350°.
Mix the sugar, apples, and cinnamon and set aside. Mix in order listed the remaining ingredients. Beat until smooth. Grease and line the bottom of a tube pan with waxed paper. Layer with batter and apple mixture ending with batter. Bake in a 350 degree oven for 1 hour and 30 minutes.
Boil cider, cloves and rind for six minutes. Add orange juice, lemon juice and sugar. Serve hot.
Pour 4 separate cups of milk. Add a different color food coloring to each cup. Paint a face on a piece of bread, using the food coloring "paint". Toast the bread. Butter lightly. Eat!
Stir sugar into flour and mix well. With pastry blender, cut in butter until mixture is like cornmeal. Measure out 1 cup and set aside. To the rest of mixture, add egg, milk, soda, salt and vanilla. Beat well. Pour into greased and floured 9 x 13-inch pan. Spread with topping and bake at 350° for 35 minutes.
Heat oven to 300°. Arrange ribs on broiling pan lined with foil. Combine remaining ingredients for glaze. Brush ribs with a thin coat of glaze and place in oven. Brush frequently and generously for 1 hour. Ribs will be medium cooked. Continue cooking and basting for well cooked ribs.
Put all ingredients together in a roaster. Cover and bake in 350° oven for approximately 3 hours. Put over rice or noodles.
Spread pretzels on cookie sheet. Mix remaining ingredients; drizzle over pretzels and mix. Bake at 200° for 45 to 60 minutes, stirring occasionally.
Wash and cut ends off squash; cut in 1/2-inch slices. Cook in boiling salted water for 5 minutes or until tender; drain. In skillet, cook meat with onion; drain off fat. Stir in bread crumbs and thyme. Add salt and pepper to taste.
Preheat oven to 375°. Mix together in large bowl: sugar, butter, cream cheese, vanilla and egg yolks. Mix flour a little at a time. Cover bowl and refrigerate at least 2 hours. Separate out a portion of dough. Put the rest back in the refrigerator. On a floured board, roll out the dough to 1/4-inch thickness. Using cookie cutters, cut out the shapes and place on a cookie sheet. Before baking, brush top of cookies with egg whites or decorate baked cookies with Fun Frosting and sprinkles. Bake at 375° for 7 to 10 minutes. Cookies are done when light brown. Remove cookies and place them on a wire rack for cooling. Makes 5 to 6 dozen cookies.
Cook beans 1 hour before adding spices. Melt shortening, 1/2 teaspoon allspice, 1/2 teaspoon cumin, 2 tablespoons sugar, 1 teaspoon chili powder, garlic and salt and cook until beans are tender. Brown ground beef, add 1 teaspoon allspice, 1 teaspoon cumin and garlic salt and simmer 10 minutes. Melt 3 tablespoons shortening. Add flour, garlic salt, sauce and 1 1/2 to 2 cans water. Cook until thickened like gravy. Using 1/2 the sauce, dip tortillas in sauce. Place 2 tablespoons meat, top with onion, 3 olives and cheese. Fold tortillas and place in baking dish. Repeat for 12 tortillas. Sprinkle remaining cheese over top and pour remaining sauce over tortillas. Bake at 350° for 15 minutes or until cheese is melted. Serve with beans.
Wash peppers; remove seeds and slice. Wash again and measure. Mix with the onion slices and add other ingredients. Stir until well mixed. Bring to a good boil; stir and can in sterilized jars. Seal.
In a bowl, mix eggs and milk. Add lemon pepper. In nonstick skillet over medium heat, melt 1 tablespoon of butter or margarine. Add eggs and cover. Let cook slowly. Before eggs are set up completely, add spices to taste (be careful). As eggs are totally set up, flip over to brown. Add cheese, chili, meat and vegetables; flip half over to cover. Let cook until ingredients are warm and cheese is melted. Serve with hash brown potatoes, toast and juice.
Peel and slice eggplant. Soak in large bowl of salted water for 5 to 30 minutes. Dry between paper towels. Fry slices in small amount of hot oil. Remove and salt to taste. Chop tomato and sprinkle on top of slices. Top with yogurt. Serves 6 to 8.
Blend the first 4 ingredients with fork until crumbly. Add the egg yolk, beaten with milk to total 3/4 cup. Mix and lightly knead, then roll. Use over 1/2 of dough for the bottom and the remaining for the top.
Drain peaches and pineapple, reserving juices. Combine juices and water, if necessary, to make 2 cups of liquid. Dissolve Jell-O in hot water. Add 1 cup fruit juice; stir well. Chill until slightly thickened. Fold in fruit and pecans. Spoon into a 9 x 13-inch pan. Refrigerate until firm.
In a saucepan, combine first 8 ingredients. Boil for 3 minutes. Cool. Add remaining ingredients, mixing well. Drop by teaspoonfuls on a greased cookie sheet. Bake in 350° oven for 15 to 20 minutes. Makes 5 dozen.
Mix thoroughly 1/2 cup soup, ground beef, bread crumbs, onions, egg and salt. Shape firmly into loaf and place in baking pan. Bake at 375° for 1 hour. Spoon off fat, saving 3 tablespoons drippings. Separate the crescent rolls and place crosswise over top and down sides of meat loaf, overlapping slightly. Bake 15 minutes more.
Cream margarine, sugar and vanilla together and add potato chips and pecans. Stir in the flour. Form into small balls. Place on ungreased cookie sheet and flatten with bottom of a glass which has been dipped in sugar. Bake at 350° for 16 to 18 minutes.
Mix cake mix according to the instructions on the package. Bake half of the mix in a 9 x 13-inch pan for 20 minutes at 350° (325° for glass pan).
Combine all ingredients into medium mixing bowl. Preheat greased skillet on medium-high. Pour mixture into skillet. Stir until mixture begins to thicken. Remove from heat and place into glass bowl. Enjoy with homemade biscuits.
Put 1/2 cup water in blender. Place gelatin carefully on top of water away from sides of blender. Add 1/2 cup scalded milk and blend on "high" for 40 seconds. Add chocolate chips and blend 30 seconds. Add sugar and vanilla; blend 30 seconds. Add milk covered ice and blend until dissolved. While the blender is on, add egg yolks and whipping cream. Blend another 10 seconds. Pour into mold or serving dishes and refrigerate until set.
Thaw frozen dough in refrigerator overnight. Shape dough into small balls. Preheat oven to 350°. Lightly grease cookie sheet. Crack egg and separate out egg white. Beat white with 1 teaspoon of water in a small bowl.
Prepare the pastry in a 9-inch deep pie plate. Cook the bacon and onion in a skillet until the onion is tender and the bacon is done. Drain the bacon and cut into small pieces. Sprinkle the bacon and the	onion into the pastry shell. Top with the green chilies and cheese. Combine the beaten eggs, flour, red pepper, salt and half and half. Mix well. Pour into pastry shell.	Bake at 375° for 40 minutes or until set. Enjoy!
Mix well and store in a covered container. Stir 2 spoonfuls of this Friendship Tea mix into a mug of hot water. Share with a friend and enjoy.
Put oil and butter in jelly roll pan. Mix the dry ingredients. Roll chicken pieces in oil, then coat with flour mixture. Place coated chicken on wax paper; cover with another sheet of wax paper. Let this sit an hour. (The flour drying makes the chicken crisp.) Bake at 375° for 40 minutes. Turn and bake for 15 more minutes.
Make sauce with listed ingredients. Cook roast in the sauce until it falls off the bone (several hours or overnight in a slow cooker). Shred meat when done. Mix well in sauce. Leave in refrigerator overnight. Remove fat next morning. This is fine fare for quick meals during the holidays. Makes at least 10 sandwiches.
Peel, core and quarter apples. Combine in blender with 2 cups water, sweetener and spices. Blend until smooth. Cook over low heat until thickened, about 45 minutes. In blender, sprinkle gelatin over 1/4 cup water and add to boiling apples and puree. Store in refrigerator.
Cook potatoes in boiling, salted water about 30 minutes or until tender. Drain well and cool slightly. Peel and cut potatoes into 3/4-inch cubes. Remove yolks from eggs and mash; set whites aside. Cook bacon until crisp; drain and crumble. Chop egg whites; add bacon, potatoes, onion, celery and Italian dressing. Fold in mayonnaise mixture. Chill at least 2 hours. Serves 12.
Dissolve gelatin in hot water. Add remaining ingredients. Ginger ale may be added, if desired. Makes about 1 gallon.
In Dutch oven, sear each side of brisket. Add 1/2 diced onion, pepper, paprika, oregano and salt. Drain potatoes and add to pot, marinara sauce, water and bay leaves. Simmer 2 1/2 hours. Refrigerate overnight, then slice meat when cold. Reheat slices and potatoes in sauce and serve.
Grease 13 x 9-inch pan. Follow the directions on the cake box except reduce the water to 1/2 cup and add canned pumpkin and spice. Spread into pan and bake as directed on box. Cool. Mix cinnamon with frosting and spread on cake. Decorate with candy.
Combine all ingredients in stainless steel or granite roaster. Bake in oven for 4 or 5 hours. Stir often. When done, put into hot jars and seal.
Combine cherry juice, tapioca, sugar and salt; pour over cherries in pastry-lined plate. Dot with Fluffo. Cover with slashed top crust. Flute edges. Bake at 400° for 30 to 40 minutes.
Boil fish in 2 quarts of water with sugar and salt. When fish floats to the top, take out right away. Serve with melted butter or garlic butter.
Mix Crisco, salt, ginger and molasses with a little flour. Add the soda dissolved in water and the rest of the flour, then work all together. Roll out 1/4-inch thick and cut with a plain cutter. Bake on greased pans about 1-inch apart in an oven at a temperature of 375°.
In a large dish mix shredded cabbage, carrots and green onions. Add vinegar and Equal. Fold in well. Add mayonnaise and apple.
Melt margarine and cool slightly. Add sugar and beaten egg. Combine the yeast and warm water; add to margarine and sugar mixture. Add flour and mix well. Place in an airtight container. No need to let rise.
In a large bowl, lined with lettuce, arrange mushrooms, tomatoes, turkey, zucchini, green pepper and scallion. Toss with salad dressing. Yields 6 to 8 portions.
Cream margarine and sugar. Beat in egg yolks. Add water mixed with corn meal. Add lemon juice and grated rind of lemons. Lastly, fold in beaten egg whites. Cook on unbaked pie crust. This makes 2 large pies. Start at 350°, then turn to 300° after starts to brown (about 10 minutes). Cook about 25 minutes all together. I cook these pies on a preheated cookie sheet to help the crust get done on the bottom.
Preheat oven to 450°. Grease square pan (8 or 9-inch). Mix ingredients. Pour into pan. Bake 20 to 25 minutes.
Cut chicken into smaller pieces and place chicken in the beaten eggs for about 1 hour. Coat the chicken in bread crumbs and brown in oleo on all sides. Place in casserole pan. Sprinkle cheese over the chicken, then add the mushrooms, then pour chicken broth. Cover and bake at 350° for 1 1/2 to 2 hours. Remove cover the last 10 minutes.
Cook meat until almost done. Add potatoes and onions and cook until done. Add salt and pepper. Mix flour in 1/2 cup water. Add to beef and cook about 3 minutes.
Prepare crusts. Mix remaining ingredients together except for margarine. Pour into crust; dot top with margarine. Add top vented crust. Bake at 450° for 15 minutes, then at 350° until crust is browned.
Mix all ingredients. Put through a cookie press. Bake 12 minutes at 350°.
Mix and set aside molasses, boiling water and soda. Mix until crumbly the flour, oil, salt and sugar. Save 1 cup of crumbs for top of cake. Add the liquid to the remaining crumbs and pour into a 9 x 13-inch pan. Spread reserved crumbs evenly over top of batter. Bake at 350° for 40 to 50 minutes.
If fresh squash is used, parboil until almost tender and drain. Dot casserole dish with 1/2 stick butter. Place 1/2 bag stuffing on bottom of dish. Mix all other ingredients and pour over stuffing. Top with the rest of the stuffing and dot with butter. Bake at 350 degrees for 45 minutes. Serve hot.
Mix cornmeal, eggs, corn, peppers, oil, buttermilk, onions and cheese. Pour into greased pan. Bake at 425° for 30-35 minutes our until brown on top.
Pound each breast until they are as thin as possible. Place a thin slice of ham and a slice of cheese on each half of breast. Be sure cheese does not come near the edge. Fold over the other side of breast. Pin edges together with round toothpick (pin through skin if possible). Dip breasts in beaten egg; sprinkle with Gold 'N Crust.
Into a small bowl of mixer, put 3 egg whites and salt. Beat on number 8 speed until stiff but still moist. Into large bowl of mixer, put 3 egg yolks, sugar, butter and flour. Beat on number 3 speed until blended. Add milk slowly to yolk mixture still beating on number 3 speed. Add lemon rind, juice and egg whites. Beat on number 1 speed only until blended. Pour into buttered custard cups. Set in pan of hot water. Bake in 325° oven about 50 minutes. Makes 6 to 8 servings.
Heat oven to 425°. Put pie crust in 9-inch pan as directed. In large bowl, combine ingredients. Pour into pan. Bake 15 minutes. Reduce oven temperature to 350°. Bake 40 or 50 minutes more, until knife inserted in center comes out clean. Store in refrigerator. Serve with Cool Whip.
Preheat a 10-inch browning skillet on Full power for 5 minutes. Quickly add oil, then all vegetables. Cook 5 to 6 minutes on Full power, covered with lid. Stir after 3 minutes. Quickly add cornstarch and bouillon, dissolved in 1/2 cup water. Add remaining seasonings. Cook another 3 minutes on Full power, uncovered, stirring after 1 1/2 minutes.
Line bottom of baking dish with chicken. Spoon mixture of soup and water over chicken. Sprinkle with pepper. Top with mixture of buttermilk, flour and margarine. Pour broth over layers. Bake at 350° for 1 hour or until brown. Yields 6 servings.
Preheat oven to 350°. Combine 1/2 of cheese with next 7 ingredients and mix with 1 cup of taco sauce. Microwave until soft; add 1/3 cup filling. Roll up and place seam side down in a buttered 13 x 9-inch baking dish. Spread remaining sauce over tortillas; cover with foil and bake 30 minutes. Remove foil and sprinkle with remaining cheese. Bake until cheese melts (approximately 3 minutes). Serve immediately.
You will need 1 (8-inch) plastic kid's bucket (new) and silk flower bunch.
Mix sugar and cream cheese well. Prepare Dream Whip as directed on box. Add Dream Whip and vanilla to sugar and cheese. Add nuts and mix well. Pour mixture into baked pie shells. Refrigerate until ready to serve. Before serving, add blueberries to top. Makes 2 pies.
Flatten dough out; add ingredients to dough. Take four corners and pinch together in middle. Chop dough and ingredients into pieces and combine well. Shape into ball. Place on lined baking sheet. Let dough sit at room temperature until it doubles in volume. Bake at 350° for 30 to 40 minutes or until golden brown. Cut into pieces and serve hot.
Preheat oven to 350°. Grease and flour two 9-inch cake pans. Cream sugar and shortening in mixing bowl. Add eggs one at a time; add vanilla. Sift flour, baking soda and salt. Add alternately with milk. Make heavy paste of cocoa and boiling water; add and blend well. Bake about 35 minutes until done (milk may be soured by adding 1 teaspoon vinegar to milk).
In large bowl, layer ingredients. Spread mayonnaise on top. Yields 8 servings.
Beat egg whites until stiff. Add all other ingredients and stir until pecans are well coated. Pour into buttered baking sheet. Bake at 250° for 2 1/2 to 3 hours. Yields 1 1/2 quarts.
Bake foil wrapped chicken breasts 2 hours. Salt, pepper and debone chicken. Reserve juices. Grease a 3-quart casserole. Mix soup, juices from chicken and seasonings. Layer tortillas, large chicken pieces, onion, cheese and soup mix. Make several layers. Top with cheese. Bake at 300° for 45 minutes.
Work in well 2 tablespoons mayonnaise with 1 package cream cheese, adding a pinch of salt. Whip 1/2 pint heavy cream and add 1/4 pound soft marshmallows. Cut in small pieces. Combine and add pineapple, cut in small pieces and fruit cocktail; all well drained. Add the maraschino cherries. Put in ice cube tray and freeze until firm, overnight if possible.
Mix all ingredients well. Can be used to leave small rolled ball treats for Santa. Can be eaten in bowl with milk and honey.
Cream sugar and butter. Add egg yolks; beat well, then add flour, soda and sour cream. Fold in egg whites (beaten stiff). Bake for 1 hour at 350° in 2 loaf pans. Good.
Combine sugar and cream cheese. Mix in Cool Whip. Add nuts. Divide equally and fill pie crusts, forming a well from center out to about 1 1/2 inches from edge. Pour one can of pie filling into each pie, filling the well. Cover and store in refrigerator. Serve chilled.
Mix first six ingredients together well. Add chicken. Separate crescent rolls into 8 rectangles and seal perforations. Spoon approximately 1/4 cup chicken mixture onto one side of each rectangle over mixture and seal the three open sides. Brush tops with 1 tablespoon melted margarine; sprinkle with the seasoned bread crumbs (optional). Bake on ungreased cookie sheet 20 to 25 minutes at 350° or until golden brown.
Beat egg white until stiff. Gradually beat in sugar, salt and vanilla. Fold in nuts. Place on buttered, floured cookie sheet by spoonfuls. Bake 8 to 12 minutes at 325°. Makes approximately 2 dozen.
Cook potatoes until tender, cool, peel and grate or chop finely or rice. Heat butter/margarine (1/4 cup) with soup. Blend sour cream, onion and cheese into soup. Stir in potatoes. Place in buttered 2 1/2-quart casserole (you may choose to spray casserole dish with Pam). Mix corn flakes with melted butter/margarine and sprinkle over casserole. Bake at 350° for 45 minutes.
Mix the three meats together. Add the corn flakes, milk and eggs. Shape into 2 loaves. Baste with a mixture of remaining ingredients at least 3 times while baking. Bake for 1 1/2 hours at 350°.
Place potatoes in large saucepan with 4 cups water; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until tender; drain. Add milk and vegetables to drained potatoes; bring to a gentle boil over medium heat. Reduce heat. Add cheese, butter and season to taste. Heat over low heat, stirring frequently, until cheese is melted and vegetables are tender-crisp. Makes 6 one cup servings.
Using mixer, cream butter and sugar. Add flour and flavoring to creamed butter and sugar. Add eggs, one at a time, to your creamed ingredients, mixing continuously. Pour into a greased and floured tube pan. Bake at 350° for 1 hour.
Add apple juice concentrate to apples in a saucepan until partially cooked. Mix cornstarch and spices with a little of the juice (take a tablespoon of the juice out of the pan), then add mixture to the apples. Pour apple mixture into pie shell. Dot with butter and apply top crust. Cover outer edges of crust with aluminum foil for 20 minutes, then remove. Bake at 425° for 25 to 30 minutes, or until crust is brown and apples are soft.
Mix all dry ingredients in smaller bowl. Mix all wet ingredients in large bowl, then add dry ingredients to wet. Fold in pecans and raisins last, if desired. Pour into 2 greased and floured loaf pans and bake at 350° for 1 hour.
Cream margarine, blend in syrup, peel, vanilla and salt. Add sugar and mix with spoon, then knead with hands. Wrap in foil and chill 24 hours. Wrap each nut with 1/2 teaspoon candy and stuff into dates.
Cream the shortening and sugar until light. Add the egg, beating vigorously. Add the vanilla extract. Add the flour alternately with the milk. Mix until batter is smooth. Pour into greased cake pans. Bake in oven (375°) 25 minutes. Makes two 8-inch layers.
Coat nonstick skillet with cooking spray. Place over medium-high heat until hot. Add chicken, pepper cubes, mushrooms and minced garlic. Saute 4 minutes or until chicken is lightly browned. Add chicken broth. Reduce heat to medium and simmer, uncovered, 2 minutes. Remove chicken mixture from heat and set aside.
Place bread in greased casserole dish. Mix egg and milk; pour over bread slices and sprinkle with cheese. Cook sausage; drain off fat and sprinkle over bread and egg mixture. Sprinkle with more cheese; cover with foil, place in refrigerator over night. Bake at 350° for 45 to 60 minutes.