HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wipe the mushrooms. Remove the stems and finely chop them. Mix the mushrooms with the bread crumbs, garlic, parsley, eggs, Ricotta, grated cheese, salt and pepper. Fill each mushroom cap with the stuffing. Place on a shallow pan. Drizzle olive oil over each one. Bake on highest rack in a preheated 350° oven for 20 minutes. Serve hot.
Warm the olive oil, garlic and salt and pepper in a small pan. Cut the bread in slices, then brush the heated mixture in each slit and cover with silver foil. Cook at 350° for 15 minutes and serve.
Melt oleo. Place in large pan. Mix all ingredients. Pour over melted butter. Bake at 375° for 30 minutes.
Bring the last 4 ingredients to a boil and add vegetables to sauce. Boil 5 minutes, then bake 1/2 hour at 350°. Drain.
Dissolve yeast in warm water. Add shortening, salt, sugar and half the flour. Beat 2 minutes at medium mixer speed. Add remaining flour and blend with spoon until smooth. Cover with cloth and let raise for 30 minutes. Beat 255 strokes and spread it evenly in greased pans. Let raise 45 minutes. Bake at 375° for 45 to 50 minutes.
Combine ingredients in a blender and mix until frothy. Serve at once. Yields 1 serving, approximately 180 calories per serving.
Cook carrots until slightly done. Slice long ways in strips and place in baking dish. Pour sauce made of the last 5 ingredients over carrot strips. Top with butter or margarine, bread cubes then sprinkle with paprika and parsley. Bake qt 350° to 375° for 15 to 20 minutes or until thoroughly heated but not too soft.
In 3-quart casserole, combine water, uncooked rice, soup mix and onion. Put in microwave for 4 to 5 minutes or until boiling. Let stand, covered, 5 minutes. Stir before serving.
Mix all ingredients together. Put in a casserole or roaster. Cook at 250° for 5 to 6 hours. Do not peek.
Cut the ingredients, except dressing, into bite-size pieces. Mix with salad dressing. Marinate about 2 hours before serving.
Sprinkle nuts and coconut in a greased 9 x 13-inch pan. Mix cake mix according to box directions and pour over nuts and coconut. Mix cream cheese, margarine and powdered sugar. Mix well and spoon on cake batter. Drop on top of cake batter, making rows; do not spread. Bake in a preheated 350° oven until cake mix part is done. As cake cools, cream cheese mixture will sink. "Earthquake."
Soak beans, drain. Combine beans, broth, onion, garlic, chillis, oregano, cumin, red pepper, salt and pepper. Bring to a boil. Stir in chicken and simmer (covered) 1/2 hour to 1 hour more. Before serving, stir in cheese just until melted.
Preheat oven to 350°. Combine all ingredients (except pecans and coconut) in large bowl, mixing well. Stir in pecans and coconut. Pour mixture into unbaked 9-inch pastry shell. Bake 50 to 55 minutes at 350° until crust is golden and center is set. Cool completely on wire rack. Makes 8 servings.
Cook squash and drain. Mash squash; add cream cheese, beaten eggs and 3/4 cup grated American cheese. Blend and place in greased casserole. Mix remaining 1/4 cup grated cheese with crackers crumbs. Spread over casserole and dot with butter. Bake at 350° for 30 minutes. Serves 8.
Dissolve Jell-O in 2 cups boiling water; add pie filling and stir. Add 1/2 cup cold water and drained fruit. Pour in oblong dish and chill until set (do not mold). Top with mixture of Cool Whip and sour cream (1/2 carton medium size Cool Whip and equal amount of sour cream).
Beat first 2 ingredients until frothy. Add sugar, a little at a time. Beat until stiff peaks form. Add remaining ingredients. Bake on brown paper in a 325° oven for 10 to 15 minutes.
Brown ground beef; drain off all fat. Combine with all ingredients. Arrange bacon on top in 12 x 8 x 2-inch baking dish. Bake at 400° for 40 minutes. Serves 8.
Cream together cheese and mayonnaise. Add pineapple, drained of all juice. Cut marshmallows in small pieces; add to above mixture. Whip cream stiff and add with cherries cut in pieces. Put in refrigerator tray in freezing compartment. Let stand 8 to 12 hours.
Boil sugar, butter and milk together for 8 minutes, stirring constantly. Remove from heat; stir in chocolate chips and marshmallow cream. Stir until smooth. Add nuts if desired. Pour into buttered 9 x 11-inch pan. When cold, cut into squares. Yields 5 pounds.
Cream together butter, brown sugar, sugar, eggs and vanilla. Add flour, baking soda, salt and mix well. Add M&M's; stir. Drop onto ungreased cookie sheet and bake in 375° oven for 10 to 12 minutes.
Dissolve gelatine and sugar in hot water. Add cream cheese, mayonnaise, horseradish and salt. Beat until smooth in mixer. Add lemon juice. Chill about 30 minutes. Stir in cucumbers and onions. Pour into 1-quart ring and chill until firm.
Cream butter and cheese. Add flour and seasonings. Fold in Rice Krispies. Shape into small balls and place on cookie sheet. Flatten with fork. Bake 15 to 20 minutes at 350°. Makes about 50.
Pour sugar and milk in heavy saucepan and stir until sugar is	dissolved. Heat to boiling, then take out 1 cup of the syrup and	dissolve the cocoa in it. Return to saucepan and cook until it reaches a temperature of 238° or until soft ball stage. Remove and cool. When cold add vanilla and salt. Beat until creamy and dull.	Add nuts and turn on buttered dish. Cut into squares.
Combine first 6 ingredients. Form into balls. Brown in oil. Remove balls to casserole. Dissolve bouillon cubes in boiling water; add lemon juice. Blend flour with remaining fat in skillet. Slowly add bouillon mixture. Pour mixture over meat balls. Add bay leaves. Cover and bake in preheated oven at 350° for 1 hour.
Heat sugar, syrup and vanilla. Do not let boil. Add cereals. Press into buttered 9 x 13-inch cake pan.
Put chicken broth in pan. Add cut up chicken (cooked). When hot, thicken with flour and water. Add salt to taste. Turn heat to low.
Cut chicken wings in half. Discard tips. Place in baking pan. Sprinkle with salt and pepper. Pour soy sauce and oil over wing pieces. Dot with butter. Cover with foil. Bake at 400° for 40 minutes. Uncover. Add ginger and marmalade. Return for 10 minutes. Turn wings. Return for 10 more minutes. Drain on paper towels. Serve hot.
In a large pan, cook and stir mushrooms, celery and peppers in margarine until tender. Mix flour and broth together until blended. Gradually add to vegetables. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in milk, rice, turkey and cream cheese. Blend well. Bring to a boil. Heat over low, stirring. Makes 8 (1 cup) servings.
Cream margarine and sugar together. Add vanilla. Stir in flour, blending well. Stir in nuts. Mix well. Shape in teaspoonfuls of dough into balls. Bake at 350° for 10 minutes. Roll in confectioners sugar.
Mix crumbs, cheese, parsley and garlic. Dip chicken in butter. Salt and pepper chicken, then roll in crumb mixture. Place in baking dish and pour remaining butter over chicken. Bake, uncovered, at 350° for 1 hour. Don't turn over.
Layer half of apples and sweet potatoes in 1 1/2-quart casserole dish. Sprinkle sugar on this. Spread raisins over this. Repeat with other half of apples and potatoes. Sprinkle spices. Dot with margarine. Cover and bake at 350° for 30 minutes. Uncover and bake until apples are soft and top is browned.
Stir the beaten eggs into milk. Add the syrup and melted margarine. Stir in the rest of the ingredients. Pour into uncooked pie crust. Bake in 350° oven for approximately one hour.
Combine ground beef, bread crumbs, cheese, parsley, garlic and salt, using milk only to moisten and fry formed balls in oil. Remove from heat and cook onion until tender. Add remaining ingredients and simmer 30 minutes. Remove bay leaves. Add meatballs. Cook spaghetti as directions instructs.
Mix boiling water, cold water, jello and pie filling together, put in a deep dish and let set until firm.
Combine softened cream cheese & 1/3 c. sugar, mixing until well blended. Add egg; mixing well. Separately combine margarine, water, & chocolate squares in sauce pan; bring to boil; then remove from heat. Add eggs (2), sour cream, soda, & salt; mix well.Pour into greased 15 1/2 x 10 1/2 jelly roll pan. Spoon cream cheese mixture over chocolate batter. Cut through batter with a knife several times for marble effect. Sprinkle with chocolate chips. Bake at 375° for 25-30 minutes.
In a small mixing bowl, mix the sour cream with the dry spaghetti sauce powder until well blended. Add instant onion. You can use fresh onion or chopped green onion if you prefer. Mix thoroughly. Store in refrigerator for several hours before serving. Good with veggies or crackers.
Preheat oven to 425°. Combine all cookie ingredients together in a large bowl; mix well. Drop by tablespoonfuls onto ungreased cookie sheet. Bake at 425° for 7 to 8 minutes. Let cool.
Preheat oven to 450°. Put turkey burger in frying pan. When it starts to brown, put eggs in, then start sauteing the onions in butter. Toss the eggs and burger around until the eggs are done. Then add cheese to eggs and burger. When cheese is melted enough, take off burner.
Boil sugar and water to 238°. Pour over stiffly beaten egg whites. Continue beating until candy stiffens. When nearly set, drop by teaspoon on wax paper.
Cream butter, sugars and peanut butter. Add eggs, water and vanilla and beat until creamy. Sift flour, salt and baking soda together into creamy mixture and blend well. Mix in oats and dates. Drop teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 or 15 minutes.
Place chicken in 9 x 13-inch pan or casserole dish. Mix all ingredients together and pour over chicken. Cover pan with foil and bake at 350° for 1 hour or until brown and tender.
Bring cheese to room temperature. Beat all ingredients, but pecans, with electric mixer. Shape into 1 large or 2 small balls. Roll balls in chopped pecans. Chill.
Finely shred enough orange peel to make 1 tablespoon. Set aside. Remove and discard the remaining peel. Section oranges. Set aside. In a small mixing bowl, stir together vanilla pudding and orange liqueur. Cut the pound cake into 12 slices. Place 2 slices on each of 6 individual dessert plates. Top each serving with some orange sections and pudding-liqueur mixture. Sprinkle with reserved orange peel. Makes 6 servings.
Combine sugar and milk in saucepan. Bring to boil and cook until mixture will form a soft ball in water (test in spoon). Remove from burner and add vanilla, butter and peanut butter. Mix until ingredients start to thicken. Pour into buttered cake pan and spread evenly. Cut into squares when cooled.
Scald opossom in lye water and scrape off hair; do not break skin. Dress whole, leaving head and tail. Rinse thoroughly. Rub inside and out with salt. Let stand in cool place overnight.
Preheat oven to 425°. Dissolve yeast in 1 1/2 cups lukewarm water. Add sugar and salt; stir until dissolved. Add flour; mix well. Turn out dough on floured board; knead for about 5 minutes. Roll into thin strips; shape into pretzels. Place on well-greased cookie sheet. Beat egg yolk with one tablespoon of water; brush on pretzels. Sprinkle generously with coarse salt. Bake in oven for 15 to 20 minutes.
Heat oven to 400°. Cook sausage and 1 cup onions in a large skillet until pork is brown; drain and return to skillet. Add soup and next 4 ingredients. Bring to a boil. Reduce heat and simmer 10 minutes. Spoon mixture into greased 3-quart casserole. Combine baking mix and remaining ingredients. Spread over sausage mixture. Bake 15 minutes or until toothpick inserted in center of topping comes out clean. Makes 6 servings.
Pour over bread. Cover and keep in refrigerator overnight. In the morning, melt 1/4 pound butter or margarine; pour over bread/egg mixture. Cover with crushed corn flakes. Bake uncovered 1 hour at 350°. Let stand 10 minutes before serving. Makes 8 servings. I serve with fresh fruit and hot cinnamon rolls. The mess is gone before you cook it!
Brown beef, onion and garlic until done. Drain. Add sauces and soup to meat mixture. Mix well and heat. Layer, starting with meat mixture, then add a layer of corn tortillas. Repeat layers until all is used, using the meat mixture last. Top with grated cheese. Bake at 350° until cheese is melted. Serve while hot.
In a 1-quart saucepan, boil sugar and water to 238°, or until a little forms a soft ball when dropped in cold water. Beat egg yolks until thick and lemon colored. Pour syrup slowly on egg yolks while beating. Continue beating until creamy. Chill. Add vanilla. Whip cream and fold in. Makes 8 servings.
Mix first 7 ingredients, then add Doritos. Mix and bake at 375° for 30 minutes.
Mix avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix.
Heat oven to 350°. Grease a 13 x 9-inch pan. Beat margarine and 1/3 cup sugar until fluffy. Add combined oats and flour; mix well. Spread evenly onto bottom of prepared pan. Bake 18 to 20 minutes or until light golden brown. Cool slightly. Beat cream cheese and 1 cup sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients; mix until smooth. Pour over partially cooled crust. Bake an additional 45 to 50 minutes or until center appears set. Serve with whipped cream.
Cream lard, sugar, salt and beat egg slightly. Add to flour and hot water. Dissolve yeast in lukewarm water. Use enough flour to make a soft dough, about 2 pounds or 1 1/2 quarts. Makes 2 dozen rolls.
Place raw pork chop in heavy iron skillet or casserole and sprinkle with salt and pepper. Sprinkle rice over top; layer of onion, pepper rings and tomato. Pour juice over all. Add Worcestershire sauce. Cover and bake 1 hour at 400°. Fix as many as needed.
Mix vanilla pudding and water. Bring to a boil, stirring constantly. Remove from heat; add strawberry jello. Let cool. Slice strawberries. Put in pie plate. Pour mixture over strawberries. Refrigerate.
In a mixing bowl, mix all ingredients. Beat on medium speed with a hand mixer. Pour into 2 deep pie crusts and bake 1 1/4 hours at 350°.
Fry bacon to crisp. Drain and reserve drippings. Shred cabbage, shred carrots, julienne potatoes and slice onions. Put 3 to 4 tablespoons of drippings plus 2 tablespoons butter in skillet. Set to medium heat. Place onions in skillet and then mix remaining ingredients and place on top. Cover and let simmer for several minutes. Remove cover and toss occasionally until tender-crisp. When finished, crumble bacon and place on top.
In a large skillet, cook beef, onions and green peppers, half at a time, until meat is brown. Drain off fat. Cook noodles according to package directions; drain well. Return drained noodles to kettle. Stir in meat mixture, tomato soup, cheese, chili sauce, pimento, salt, chili powder, pepper and 2 cups of water; mix well. Divide mixture between two 13 x 9 x 2-inch baking dishes. Toss bread crumbs with melted butter; sprinkle atop casseroles. Bake, uncovered, at 350° for 45 minutes.
Mix well. Spread on a cookie sheet and bake at 250° to 300° for about 40 minutes. (Add dried fruit: cranberries, prunes, apricots, etc. keeping the overall measurements the same.) Store in airtight container.
Boil potatoes with skins on. Cool and peel. Quarter like mashed potatoes. Put into 9 x 13 glass pan. Add onion, salt and pepper to taste. Add 1 cup mayonnaise. Stir well. Brown your bacon; drain and sprinkle over potatoes. Add cheese over the bacon. Bake 40 minutes at 350°.
Mix tomato paste and water in saucepan. Heat, stirring, until well blended. Remove from heat. Beat eggs in large bowl. Add Ricotta or cottage cheese and spinach. Lightly grease bottom of a 13 x9 x 2-inch baking dish. Cover bottom of dish with a little sauce, layer of uncooked noodles, half of spinach/cheese mixture and half of sauce. Repeat layers. Sprinkle with Parmesan cheese. Cover dish with a lightly greased sheet of aluminum foil. Bake at 350° in a preheated oven for 60 minutes. Let stand 10 minutes before cutting.
Combine tea and spices. Pour boiling water over them.	Cover and steep 5 minutes. Strain into 2-quart pitcher.	Add sugar and cool. Add juices and water. Chill. Serve over ice and garnish with lemon slices.
Mix flour, baking powder, baking soda and salt. Set aside. Beat butter until fluffy. Gradually add peel and sugar, then add egg yolks and mix thoroughly. Add dry ingredients to butter mixture alternately with sour cream. Beat egg whites until stiff, then fold into batter. Pour into an 8-inch round cake pan (greased and floured). Bake at 350° for 50 to 55 minutes. Let cool 15 minutes, then turn onto a platter and cut into 2 layers.
Boil rice in 1 1/2 cups water and set aside. Heat marrow, then add onion and celery and cook to wilt down. Add 2 cups fresh spinach. Cover and cook down. Add tomatoes and cook 2 to 3 minutes. Then add chicken broth and water, tomato paste, salt, pepper and parsley. Cover. Raise heat and cook 5 minutes. Add rice and cover and cook until it comes to a slow boil. Crack eggs into soup and cook a few minutes to poach. Don't let eggs touch. Top with fresh Romano cheese when serving.
Combine dry ingredients (omit raisins). Combine liquid ingredients and add wet to dry, mixing thoroughly. Bake in shallow, oiled pan for 20 to 30 minutes in slow oven at 300° or until toasted to taste. When cool, mix in raisins or other dried fruit. Store in dry, cool place.
Mix everything together and pour into a greased 13 x 9-inch pan. Bake at 350° for 45 minutes until golden. Slice into thin strips (1 x 3-inch) and place on a greased cookie sheet. Bake for 15 minutes more to harden and make golden on the sides.
Cream butter and sugar. Add all ingredients (except 1/2 cup flour, raisins and nuts). Mix well. Roll raisins and nuts in 1/2 cup flour and add to mixture. Bake 1 1/2 hours at 325° (maybe longer). Test with toothpick. Bake in tube pan lined in bottom with greased wax paper.
Cream butter and shortening with sugar and salt. Add pecans and vanilla. Mix. Add flour, and blend well. Take one teaspoon of dough at a time. Shape into a ball, place on ungreased cookie sheet. Bake at 350° until lightly brown (15 to 20 minutes). Roll in powdered sugar. Cool and roll in sugar again.
In electric skillet, brown meat with onion. Drain. Add tomatoes and tomato sauce. Add cooked pasta shells. Season to taste.
Marinate shrimp in oil and lemon juice for 2 hours. Cook rice about half done. Saute peppers and onions in butter very slowly for 15 minutes. Mix all ingredients. Pour into casserole. Top with almonds and bake at 325° for 50 minutes.
Heat oil in large skillet over medium heat. Add eggplant, onion, chili powder and cayenne pepper and cook until vegetables are tender, stirring frequently, about 7 minutes. Add turkey and cook until no longer pink, breaking up with back of spoon, about 5 minutes. Add all beans, tomato sauce, celery, bell pepper, garlic and cumin. Bring to simmer. Cover and simmer 30 minutes, stirring frequently. Chili can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently. Ladle chili into bowls and serve.
Melt butter in 9 x 13-inch pan. Mix in blender the eggs, flour, milk and salt. Pour into pan. Bake at 425° to 450° for 25 to 30 minutes. Sprinkle powdered sugar on top. Cut and serve.
Melt butter in baking pan. Crumble cookies and spread over butter for first layer. (Save a few cookies for top.) Spread soft ice cream over cookie crumbs.
Toast 1 slice bread for each sandwich. Spread with Thousand Island dressing. Top with slices of corned beef, then well drained sauerkraut, adding more dressing between meat and sauerkraut. Top with slices of Swiss cheese. Place on cookie sheet and bake in oven at 450° until hot.
Sift first 6 ingredients and set aside. Mix together oil, eggs, water and pumpkin in large bowl until smooth. Mix sifted ingredients into beaten mixture. Pour into 2 pans sprayed with nonstick spray and bake 1 hour at 350° or until toothpick comes out clean. (Four large soup cans sprayed and filled 2/3 full yields round loaves.)
Beat potato until creamy. Then mix 2 eggs, 1 teaspoon vanilla and Eagle Brand milk with the creamed sweet potatoes. Then mix brown sugar, flour and nuts. Sprinkle mixture on top of potatoes and dot with butter. Cook 45 minutes at 250°.
Brown beef; drain. Add all other ingredients. Place in a 350° oven for 40 minutes. Sprinkle with cheese. Bake 1 to 2 minutes more, until cheese melts.
With electric mixer, whip the sugar and yogurt together; add vanilla and lemon. Fold in beaten egg whites and whipped milk. Turn into individual sherbet dishes and freeze.
Place a single layer of sliced strawberries in bottom and up the sides of a trifle bowl or other large, clear bowl. Sprinkle berries with 2 tablespoons of granulated sugar.
Mix sugar and flour; add eggs and stir in vanilla. Melt butter and add to mixture. Fold in coconut and milk and mix well. Pour mixture into unbaked shells. Bake in preheated 450° oven for 10 minutes. Reduce heat to 350° and bake 30 to 40 minutes or until toothpick inserted in center comes out clean.
1st Layer: Mix graham cracker crumbs, margarine and confectioners sugar together and pack into bottom of a 10 x 13-inch dish.
Mix pumpkin, evaporated milk, sugars, eggs and spices together. Pour into 13 x 9-inch pan sprayed with Pam. Take dry cake mix and sprinkle over pumpkin mixture. Knife into the batter. Add walnuts. Melt butter and pour over all. Bake at 350° for 1 to 1 1/4 hours. Serve with ice cream or Cool Whip.
Cook macaroni. Rinse, drain well and let cool. Mix all ingredients in mixing bowl. Pour Italian Dressing over and stir. Cover and refrigerate overnight for best flavor. Stir again just before serving.
Grease 9 x 13-inch dish. Combine first 7 ingredients; pour into dish. Brown sausage. Crumble on top. Cover with foil and bake 30 minutes at 350°. Stir well when removed from oven. Add soy sauce and mushrooms; stir in. Return to oven for 30 minutes. Garnish with parsley.
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased and floured 9 x 13 pan. Bake at 350° for 35 minutes or until tester in middle comes out clean. Let cool 15 minutes and frost with Coconut Cream Cheese Frosting.
Sprinkle 1/4 cup crumbs on bottom of 9-inch spring-form pan sprayed with Pam. Set remaining crumbs aside.
Drain water out of tuna and place into a large bowl to add other ingredients. Add celery salt, onion salt and a pinch of salt and pepper. Mix well, until tuna is broken into smaller pieces. Then add mayonnaise and mustard. Stir well until thoroughly mixed. Chill and serve on a lettuce leaf.
About 45 minutes before serving: Preheat oven to 400°. In a 9 x 9-inch baking dish, stir sauerkraut with its liquid and salad dressing. Top with a layer of corned beef. Bake for 15 minutes, until bubbly. Remove dish from oven. Place cheese on top of meat in a single layer. Top with a layer of bread. Lightly brush bread with butter. Bake 10 minutes longer, or until bread is crisp. Makes 8 servings.
Melt margarine in pie pan. Add cracker crumbs to form crust. Now add pecans, coconut and chocolate chips. Top with Eagle Brand milk. Bake at 350° for 30 minutes. Chill before serving. Top with Cool Whip (optional).
Melt margarine in casserole. Place chicken in layers with onions and mushrooms. Cook, covered, for 1 1/2 hours at 350°. Remove chicken; add enough boiling water to mushroom liquid to make 4 1/2 cups of broth in casserole. Dissolve bouillon cubes in broth. Add rice; replace chicken and cook, covered, for 1 hour.
Beat for 2 minutes with mixer, scraping bowl often. Bake in tube pan at 350° for 45 minutes to 1 hour.
Preheat oven to 325°. Beat egg. Add vanilla. Mix in sugar and stir well. Stir in peanut butter until completely blended. With a teaspoon, form balls about 1-inch in diameter and place on slightly greased cookie sheet, not too close together. Do not flatten. Bake in a 325° oven for 13 to 15 minutes. Do not overcook. Cool slightly before removing from pan onto wax paper.
Grease casserole and pour in 2 cans of corn. Blend in the two well beaten eggs. Mix flour and sugar, then blend into corn mixture. Bake at 350° for 45 minutes to an hour. Serves 8 to 10.