HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ingredients in layers in a well-greased baking dish. Cover with the can of tomato soup diluted in a can of water. Cover the dish and bake at 350° for 1 1/2 hours. Uncover and cook 1/2 hour more.
Mix flour, sugar, soda, cinnamon and salt. Stir in carrots, raisins, apples and nuts. Beat eggs with oil and vanilla. Stir into flour mixture. Bake in greased muffin tins at 350° for 20 minutes.
Brown beef with half of the bag of seasoning and drain. Heat the beans with the other half of the seasoning. Put a thin layer of chips on tray. Drop by teaspoon the beef and beans. Scatter a handful of both cheeses on top, along with a few onions. Do layers of this until your pile is about 4 or 5-inches tall. Bake at 375° until cheese has melted, about 15 minutes. Garnish with salsa, sour cream, more onions and hot peppers if you prefer.
Prick squash - pour half the liquid in each half of squash. Bake at 400° for 30 minutes. Lower heat to 300° and bake an additional 20 to 30 minutes. About 10 minutes before done, add sliced apple. Cook 10 minutes more.
Slice bananas on top. Top with blueberry pie filling. Chill and serve.
Mix all ingredients except cabbage and refrigerate overnight. Next day, shred cabbage and toss well with dressing.
Saute onions in the margarine until they are soft. Place onions in a large casserole dish; sprinkle with the Swiss cheese. Combine soup, milk, soy sauce and pepper in a saucepan. Cook over medium heat on the stove until thickened. Pour over onions. Top with some of the stuffing; dot with butter. Bake at 350° for 40 minutes.
Cream butter and sugar. Add beaten eggs, pineapple and liquid and bread. Bake at 350° for 1 hour.
Peel and thinly slice cucumbers into bowl. Add sour cream. Salt and pepper to taste. Mix until combined.
Mix flour, Crisco and salt until crumbly. Dissolve yeast in warm milk. Put eggs in yeast mixture and add to flour and Crisco mixture. Put in large greased bowl, cover tightly and store in refrigerator overnight.
Soften gelatin in cold water. Warm soup and simmer. Add the softened gelatin and cream cheese. Stir over medium heat until dissolved (about 3 minutes). Remove from heat. Add mayonnaise, celery, crab meat or tuna, chopped onion and parsley. Rinse ring mold in cold water. Pour mixture into mold and refrigerate overnight. Unmold on cold serving platter.
Mix sour cream, chiles, soup and 1 cup of cheese. Divide chicken evenly among tortillas. Put about 1/4 c. sour cream mixture in each tortilla. Roll up burrito style. Place in 9x13 pan. Cover with remaining sour cream mixture and cheese. Bake at 350° for 35 minutes. (Can also be layered in crock pot.)
Put peanut butter and butter in bowl with wooden spoon. Stir in syrup and vanilla. Add sugar one cup at a time to peanut butter mixture until well blended. Knead fudge until creamy and pat evenly into pan. Chill in refrigerator about 1 hour.
In a saucepan over low heat, combine butter, brown sugar, and salt. Boil two minutes stirring constantly. Add milk and return to boil. Remove from heat. Cool slightly. Add powdered sugar and beat until thick enough to spread. Add vanilla.
Drain vegetables and mix with other ingredients. Pour into a buttered 9 x 13-inch baking dish.
Remove core from cabbage. Place whole head in large kettle filled with boiling water. Cover. Cook 3 minutes. Remove softened outer leaves. Repeat until all large leaves have been removed (about 20 leaves). Cut thick center stem from each slice.
Cook basil, peppercorns and sliced garlic in the oil until it starts to bubble. (Do not overcook, or the garlic will burn.) Remove from heat; allow to cool. Place sliced Brie on the bottom of a shallow dish. Pour the marinade over to cover cheese. Allow to stand for at least 4 hours before serving. Arrange 2 or 3 slices of cheese on salad leaves; just before serving, dribble with marinade. Serves 6.
Wrap tofu with paper towel. Place a weight on it; wait about 30 minutes until water comes out.
Follow directions on box and mix up box of brownie mix along with eggs, water and oil. After mixed up good, add Reeses pieces and mix them up good too. Then put in oven and bake for however long the box says to. After baked, ice the brownies. Then put on pecans and then eat!
Combine in covered casserole and bake at 350° for 1 1/2 to 2 hours. Add water if necessary. Place over cooked noodles.
Drain artichokes and chop. Mix all ingredients and microwave 3 minutes. Mix and serve with crackers.
Mix all ingredients well and put onto cookie sheets in a single layer. Bake in warm oven (200°) for 15 to 20 minutes. Turn occasionally with spatula.
Pop the corn. Mix and boil sugar, oleo and salt for five minutes. Take off heat and add vanilla and soda. Pour over popped corn and nuts, mixing well in deep roaster type pan. Bake uncovered 1 hour at 250°, stirring every 15 minutes.
Preheat oven to 375°. Cream Crisco with sugar. Add vanilla, eggs and oil. Beat well. Add dry ingredients and nuts, beating well. Roll into small balls. Place on lightly greased cookie sheet. With a fork dipped in sugar, press tops of cookies. Bake at 375° for 12 minutes. Place on rack to cool.
Combine all ingredients and spoon into casserole dish. Cover and bake at 350° for 30 minutes. Serves 4.
Simmer ham for 1 hour. Trim fat. Place ham in baking pan, trimmed side up. Score. Sprinkle with cinnamon. Stud with cloves and spread brown sugar over ham. Add mustard and 1 1/2 cups boiling water to vinegar. Pour into baking pan. Cover. Bake at 325° for 3 hours.
Brown hamburger meat; drain. Add spaghetti sauce. Set aside. Cook macaroni noodles according to directions. Add to meat/sauce mixture. Set aside. Beat together sour cream and cream cheese. Add sliced green onions. In a 13 x 9-inch pan, layer 1/2 noodle and meat/sauce mixture on bottom. Spread cream cheese mixture on top; layer remaining meat mixture on top. Sprinkle with Mozzarella cheese. Bake at 350° for 20 minutes.
Drain peaches. Bring juice, sugar, vinegar and spices to a boil. Simmer 5 minutes to melt sugar. Remove from heat and add peach halves. Cool. Refrigerate.
In a punch bowl, combine iced tea mix, orange juice and water. Add blueberries, strawberries, peaches, bananas and cherries. Also, add the reserved syrup. Chill. Just before serving, add club soda.
Combine and spread first 7 ingredients in 16 x 13-inch pan. Pour olive oil over all. Add salt and pepper. Bake at 350° for 1 hour (covered with lid or foil). After 1 hour, stir. Reduce heat to 300°. Bake 1 hour longer, or until fairly thick. Serve hot or cold. May be frozen. Serves 10 to 12.
Melt butter in regular cake pan. Mix graham cracker crumbs and sugar in with butter and pat down. Layer coconut, then chocolate chips and then nuts. Pour Eagle Brand milk over all and let sit for about 15 minutes. Bake at 325° approximately 1 hour.
Mix all ingredients thoroughly and pour in greased tube pan. Cook at 275° for 1 1/2 to 2 hours.
Combine first 3 ingredients; set aside. Heat 1 cup milk until bubbly; do not boil. Gradually whisk in the cocoa mixture until smooth. Gradually stir in remaining milk. Remove from heat; whisk in cream and vanilla. Yields 5 cups.
Peel and slice kohlrabi into 1/4-inch saucer-like slices. Put kohlrabi in pot of water. Add 1 tablespoon of salt and bring to a boil. Lower the flame and fork test kohlrabi until soft (not mushy). Drain kohlrabi (as if it were spaghetti). In a small saucepan, melt butter and add milk. Let both ingredients warm slowly. Slowly add flour and stir until a thick consistency appears. Add an additional tablespoon of milk. Mix and turn off. Pour sauce over kohlrabi and serve. Taste before adding salt and pepper.
Melt butter or margarine; pour into casserole (1 1/2-quart). Mix eggs and sour cream with wire whisk in dish until smooth. Add corn. Pour muffin mix until smooth. Bake at 350° for 1 hour.
Peel and cut each apple in 8 pieces, then cook in microwave 2 minutes. Unroll dough, putting 1 apple piece in each triangle. Wrap and seal edges. Place in a 9 x 13 pan. Heat oleo, sugar and cinnamon (in microwave 3 minutes), then pour over dumplings. Pour Mt. Dew in bowl and add 1 tablespoon cornstarch to thicken; pour over everything else. Bake at 350° for 45 minutes.
In a food processor, puree strawberries; force the puree through a fine sieve into a saucepan; add honey and lemon juice. Boil mixture, stirring constantly, for 3 minutes or until thickened. Cool to room temperature. In a bowl, cream together the butter and strawberry mix. Let mixture stand for 1 hour, covered, in a cool place so that flavors can mix and develop. Serve with croissants or toast.
Melt chocolate in boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks one at a time beating after each. Add vanilla and chocolate, mix well. Sift flour, soda and salt. Alternately add sifted dry ingredients and butter milk to chocolate. Mix after each addition. Fold in stiffly beaten egg whites. Pour batter in pans lined on the bottom with paper. Bake 350° for 30 to 40 minutes.
Mix chicken, celery, carrots and pickle relish. Stir in mayonnaise. Top with shoestring potatoes. Serves 4.
Stir together; do not beat. Pour into greased Bundt pan. Bake at 350° for 1 hour. Frost with cream cheese frosting.
Use only 9 pieces (1/2 box) lasagne. Cook as directed on box, drain.
Mix all vegetables together. Mix oil, sugar, vinegar, water, salt and celery seed; bring to a boil. After the mixture cools, pour over the vegetables. Can be kept in the refrigerator for several weeks.
Slice cucumbers and onions and layer in jar. Boil ingredients for 3 minutes. Pour over cucumbers in jar and let sit until cool. Put in refrigerator. Every day flip jar over a couple of times for 5 days. Store in fridge. Enjoy!
Cream the butter and cheese. Add salt, paprika and flour. Batter will be stiff. Fold in thirds; roll out and cut in thin strips. Twist and lay on cookie sheet. Bake in a hot oven (400°) until brown.
First layer chicken in pan. Mix Veg-All, soup and broth well. Pour over chicken. Mix milk, flour and butter well. Pour over top. Bake at 400° for 30 minutes or until brown.
Remove seeds from lemon and oranges. Grind pulp and rind, using the coarse blade of food chopper. Combine fruits and sugar. Cook slowly, stirring frequently, until thickened. Put in sterilized jars and seal. Pear conserve can be used instead of mincemeat.
Heat oven to 350°. Sift flour with soda and salt. Cream butter and sugar; mix well. Add eggs and bananas and blend well. Add milk with vinegar (may be curdled). Fold in flour mixture and milk alternately. Stir in nuts; blend well. Will make 2 small or 1 large loaf pan. Oil pan and bake 1 hour.
Grate cheese. Mash pimentos and add juice left in can. Add remaining ingredients and mix thoroughly.
In skillet, brown beef. Cook celery and onion until tender; drain fat. Add soup and salt. Spoon into a 1-quart casserole dish. Round potatoes around edge of casserole dish. Bake at 425° for 15 minutes.
Slice squash in half lengthwise and scoop out seeds. Parboil for 10 minutes. Put in single layer in shallow pan; sprinkle with salt (chili powder also), chopped onion and bread crumbs. Top each half with bacon slice or cooked carne adobado. Bake at 350° with water just to cover bottom of pan until squash is tender and bacon is browned. Serves 4 to 6.
Mix all together. Pour mixture into greased square pan. Cook approximately 350. Remove from oven when lightly brown. It will still be gooey. Let set for 5 minutes. Remove from pan.
Cut up onion, green pepper and garlic; saute in butter. Combine remaining ingredients; simmer for 1 hour.
Combine first 5 ingredients in a bowl. Make a well in center of mixture. Combine juice and next 4 ingredients. Add to dry ingredients, just until moistened. Fold in chocolate mini-morsels. Spoon, filling 2/3 full into paper-lined muffin pans. Bake at 375° for 15 minutes. Remove from pan. Cool.
Mix together Basic Batch, chocolate and nuts. Beat egg with vanilla and milk. Add to dry mixture; blend well. Knead dough slightly with hands to fully mix. Drop by teaspoons onto ungreased cookie sheet. Bake at 325° for 6 to 8 minutes. Immediately remove from baking sheet. Yields 4 dozen 1 1/2-inch cookies.
Cut cabbage. Place in jars. Add salt to quart and fill with water. Add a small piece of hot pepper at the top, if desired. Make on light of moon when signs are in the knees.
Mix all ingredients. Makes approximately 20 (1 1/2-inch) meatballs. Bake uncovered at 400° for 20 to 25 minutes.
Mix pudding and milk together. Let stand 5 minutes. Mix Cool Whip and cream cheese together. Then mix the pudding-milk mixture and the Cool Whip-cream cheese mixture together. Pour into long cake pan that has bottom lined with graham cracker squares. Put another layer of graham crackers on top of pudding mixture and ice with frosting. Chill and serve.
Combine pineapple chunks, cheese, sugar, and flour. Pour into 8x8 buttered baking dish.
Saute onion and garlic in olive oil. Add crushed tomato. Bring to a simmer and add sugar. Then add salt, bay leaves and as much oregano, basil and pepper as you like. Heat all together and remove bay leaves before serving.
Using a crinkle cutter, cut cucumbers into 1/4 to 1/2-inch slices. Set aside. Cut carrots with crinkle cutter into 1-inch chunks. Set aside. Trim cauliflower and separate into florets. Set aside. Quarter the onions if they are larger than 1-inch in diameter. Cut green tomatoes into quarters. Drop carrots, cauliflower and onions into boiling water for 2 minutes in several batches if necessary. Layer all the vegetables in a gallon jar, placing the garlic cloves in the middle. Sprinkle with dill weed, if used. Mix together vinegar, sugar and salt until blended. Pour over vegetables. Cover and refrigerate for 24 hours before serving.
Cool and dice potatoes. Cut bacon into small pieces and fry. Remove from pan. Fry onions until done. Pour off half of bacon grease and combine onions and bacon. Add the dressing, sugar and vinegar and bring to a slow boil, stirring well. Pour over potatoes and heat to serve. It's better left overnight to marinate. Before serving, warm it through in oven.
Saute celery, onion, salt and ginger in oil. In bowl, mix turkey, horseradish and sauteed mixture plus chopped parsley. Make 8 patties and cook in oil. In 1 inch of water cook carrots about 5 minutes. Stir in pea pods; cover and cook 2 minutes longer. In cup, mix juice, teriyaki sauce, flour, 1 tablespoon chopped parsley and 1/3 cup water. Stir into skillet from which patties have been cooked. Loosen browned bits from pan, boil 1 minute. Place patties and vegetables on platter; pour orange over all. Garnish with parsley sprigs.
Dissolve gelatin in water. Add to warm, undiluted soup. Add rest of ingredients, mixing well. Pour into 1-quart mold. Refrigerate for several hours or overnight. Unmold and serve with crackers.
Mix together peanut butter, brown sugar and butter. Add egg and vanilla. Add melted chocolate and chocolate chips. Stir in flour and baking soda. Bake for 20 to 22 minutes at 300°.
Chop peppers and onion fine. Just cover with boiling water. Let stand 5 minutes. Add more boiling water and let stand for 10 minutes more. Drain well. Add vinegar, salt, sugar and 1 quart of water. Cook on a simmer or until thick and done. Put in sterile airtight jars.
Heat oven to 350°. Reserve 1/2 cup of the Mozzarella cheese. Mix remaining Mozzarella cheese, the zucchini, Ricotta cheese and Parmesan cheese. Spread 3/4 cup spaghetti sauce in ungreased rectangular baking dish, 11 x 7 x 1 1/2-inch or 12 x 7 x 1 1/2-inch. Top with 3 of the noodles. Spread half of the cheese mixture over noodles in dish. Top with 3/4 cup of spaghetti sauce. Repeat with 3 noodles, remaining cheese mixture and 3/4 cup spaghetti sauce. Top with remaining noodles and spaghetti sauce. Cover with aluminum foil and bake about 1 hour or until noodles are tender. Remove from oven. Sprinkle with reserved Mozzarella cheese. Let stand 15 minutes before cutting. Makes about 8 servings.
Mash shrimp. Add all other ingredients, except bread. Mix. Cut crusts from bread. Spread with shrimp mixture. Cut into triangles. Deep fry until golden brown. May be frozen after frying and reheated in broiler.
Press crescent rolls on the bottom of a 9 x 11-inch cookie sheet. Bake as directed on package. Cool slightly. Beat together cream cheese, mayonnaise, onion, dill weed and seasoned salt. Spread on crescent roll crust. Sprinkle with various chopped vegetables. Refrigerate 2 to 3 hours.
In a 9 x 13-inch pan, spread 1 cup chopped pecans. Layer coconut. Mix cake mix as directed; pour over coconut. Melt butter; add cream cheese and powdered sugar. Pour over cake mix; knife through. Bake at 350° for 45 minutes to 1 hour.
Cream shortening and sugar. Add beaten egg. Measure and sift dry ingredients. Mix molasses with hot water. Add dry ingredients alternately with liquid, a little at a time, beating well after each addition. Bake in paper lined or greased 11 x 7-inch pan at 350° for 40 to 45 minutes. Top with chocolate icing, if desired.
Cream oleo and shortening. Add sugar and egg yolks. Sift flour and soda together. Fold in egg whites. Bake in 3 or 4 (9-inch) prepared layer cake pans. Bake 25 to 30 minutes at 350°.
Use any kind of fruit you like and as much as you want. Mix Equal to your taste. If frozen fruit, let thaw out in refrigerator for about a day and night or until thawed. Drain. Mix all fruit together. Add Equal to taste, then add nuts and miniature marshmallows. Mix all together and let set 1 or 2 hours in refrigerator so Equal can soak in, then eat.
Pour Minute rice over bottom of greased oblong 9 x 13-inch cake pan. Heat cream of chicken soup and cream of mushroom soup with milk until barely warm. Pour over rice; make sure all rice is mixed in with soup mixture. Place cut-up chicken on top with rice mix. Sprinkle onion soup over chicken. Cover with foil. Bake at 325° for 1 hour and 45 minutes.
Spray pan with Pam. Sprinkle nuts and coconut in pan. Mix cake mix as per directions on box. Pour over nuts and coconut. Mix cream cheese, margarine and sugar. Pour over cake mix. Bake at 350° for 45 minutes or until done in center.
Roll biscuit dough on floured surface into 4-inch circles. Place on baking sheet. Spoon tomato sauce onto dough. Sprinkle with oregano and garlic powder. Spread sausage over sauce. Sprinkle cheese over top. Bake in 425° oven for 10 to 12 minutes. Yields 10 servings.
Cook macaroni in salted boiling water. Drain well. Saute onion in margarine. Remove from heat and add soup. Stir in milk gradually. Add kidney beans, seasonings and 2 slices of the cheese. Heat, stirring occasionally, until cheese is melted. Mix in macaroni.
Dissolve chocolate in 1/4 to 1/3 cup of water. Add milk to fill cup. Mix margarine and sugar together. Add beaten egg and mix together, then add all other ingredients in order. Bake at 350° for 30 to 40 minutes or until cake is done in a loaf pan.
Brown onion in butter until soft. Mix all other ingredients into saucepan. Add cooked onions. Cook over medium heat until thick, as desired.
Soak bread in water and squeeze most of the water out and mix all of the other ingredients together.
Combine milk, sugar and Crisco and bring to a boil, then cool. Dissolve 1 package yeast in 1/2 cup lukewarm water.
Bring sugar and water to boil. Put in cherries and jello. Add Pepsi and pineapple. Let thicken in 9 x 9-inch pan. May top with cream cheese and Cool Whip.
Combine all ingredients, except noodles. Put noodles in a 9 x 13-inch pan. Top with chicken mixture. Bake for 40 minutes in 350° oven.
Brown sausage; drain. Mix eggs, milk, salt, pepper and mustard together. Add meat and cheese. Mix well and pour over bread. Toss lightly. Pour into buttered baking dish. Refrigerate overnight. Bake at 350° for 45 minutes. Let stand 10 minutes after you take from oven.
Cut uncooked biscuits into quarters. In a small bowl, mix sugar, cinnamon and biscuits. Put into a buttered Bundt pan. Combine brown sugar and butter. Pour the mixture over the biscuit mixture. Bake at 350° for 1 1/2 hours. When slightly cooled, turn the Bundt pan upside-down to release the bread on a plate. Peel apart to eat.
Combine all ingredients and mix thoroughly. Add more bread crumbs if a drier loaf is desired. Spoon into a greased 1 1/2-quart casserole and bake in a 350° oven for 1 hour. Serve with gravy, if desired.
Sift together the first 5 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter; mix until well blended. Stir in nuts. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 45 to 55 minutes or until toothpick inserted in center comes out clean. Makes 1 loaf.
Mix crumbs, melted oleo and 3 tablespoons sugar. Spread evenly into 13 x 9-inch pan. Pat down.
Brown meat slowly, spooning off fat. Add sausage, tomatoes, tomato paste, garlic, basil and salt. Simmer, uncovered, for 1/2 hour, stirring occasionally. Place half of cooked noodles in a 13 x 9 x 2-inch baking dish. Spread on half of the cheese mixture and cover with half the Mozzarella cheese and half the meat sauce. Repeat layers about twice more. Bake at 375° for about 45 to 60 minutes. Let stand 10 minutes before serving.
Heat oven to 350°. Combine all ingredients except ground beef. Mix well. Add ground beef. Bake in loaf dish 1 hour. Let stand 5 minutes before slicing.
Sift flour, cinnamon and cloves into large mixing bowl. Add sugar and nuts and mix well. Beat eggs in small bowl. Add oil all at once and beat well. Add 1/3 of egg and oil mixture to dry ingredients at a time and mix after each addition. Peel and dice apples and add to mixture; mix well. Bake in 13 x 9 1/4 x 2-inch pan which has been greased and floured for 1 hour at 350°.
Combine ground veal, egg and bread crumbs; form into patties (hamburger size). Brown patties on both sides in oil in frying pan. Remove from pan; drain on paper towels. Place patties in an ungreased baking dish in a single layer. Top each with a slice of Provolone cheese. Pour spaghetti sauce over and between patties until slightly covered. Sprinkle with Parmesan cheese. Cover with aluminum foil; bake at 400° for 20 minutes. Uncover; bake an additional 10 minutes. Serve with rice or noodles.
Combine first 2 ingredients together and place in a 13 x 9-inch pan. Beat the eggs, sugar, margarine and vanilla together for about 4 minutes. Spread over crumb mixture. Chill for 30 minutes. Spread pineapple over cream mixture. Arrange bananas over pineapple. Top with whipped topping. Sprinkle with pecans. Cover and refrigerate 6 hours. Garnish with cherries.
Spray a large non-stick frying pan with nonfat cooking spray. Saute the onion and garlic in chicken broth. Add the basil and other seasonings. Add chicken and saute about 7 minutes or until the chicken is cooked. Add the zucchini and mushrooms. Saute until tender. Add the fettuccine and milk. Sprinkle the cheese on top and mix well.
Arrange chops in baking dish (single layer). Bake in 350° oven for 30 minutes. Combine brown sugar, apple juice, soy sauce, ketchup, cornstarch. Core apple and cut into 3/4 inch thick rings. Turn chops. Place one apple ring on each chop. Spoon some sauce over each chop. Return chops to oven and bake for 30 minutes more or until chops are done.
Slice large, peeled onions about 1/4 inch thick. Separate into rings. Soak rings about 15 minutes in milk and drain slightly. Beat egg and add fresh milk. Roll rings in flour, then egg mixture and then in bread crumbs. Fry until golden brown. Drain on absorbent towels. Fry at 365°.
In an ungreased 1 1/2-quart casserole dish, mix ingredients. Cover and bake for 30 minutes in moderate oven.
Mix everything but sausage in a blender. Refrigerate for 1 hour. Preheat oven to 400°. Cook sausages. Arrange sausages in single layer in a 6 x 10 x 2-inch dish at least 1-inch apart. Moisten with 2 tablespoons of drippings. Pour batter over sausages and bake 30 minutes or until browned. Serve at once.
Place milk and syrup in blender. Cover and blend on high speed. Blend for 2 seconds. Add frozen yogurt. Cover and blend on low for 5 seconds or until smooth. Makes 2 servings.