HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make sauce and boil lasagna noodles. Cover and simmer 20 minutes. Run cool water over noodles. Put in layers in a 9 x 13-inch cake pan. Alternate layers of noodles, sauce and cheese and end with sauce and cheese on top to melt. Bake at 350° for 30 minutes. Let sit a few minutes. Cut in squares with square spatula.
Peel and slice potatoes in round slices. Fry sausage. Crumble and drain. In a baking dish layer potatoes, sausage and soup until you've used it all. Then put cheese on top. Salt and pepper to taste. Bake at 375° until potatoes are done.
Drain kidney beans and pour white vinegar over. Let stand 1 hour, drain again. Add remaining ingredients. Mix together and top with dressing.
Saute onion and celery in butter. Add rice, mushroom soup and Cheez-Whiz. Cook frozen broccoli, then add cheese mixture. Bake in casserole 30 minutes or until bubbly.
Dissolve Hershey bars and marshmallows in the milk, but do not let mixture boil. Cool and gel in refrigerator. Add the whipped cream to gelled chocolate mixture. Pour into baked pie crust. Return to refrigerator and cool.
Cook bacon, onion rings and green pepper until tender; drain. Combine all ingredients in a 2 qt. casserole.
Mix together Crisco, brown sugar, egg and vanilla. Add flour, white sugar, cream of tartar and soda. Mix well and make into small balls. Bake at 350° until brown. Easy to make.
Cook bacon until crisp. Remove to paper to drain. In same pan, saute onions and potatoes until browned. Pour eggs into skillet; cook and stir gently until eggs are set and cooked until desired doneness. Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese is melted.
1. Put 2 large scoops of Mint Chocolate Chip Ice Cream into a blender.
Brown onion and garlic in meat drippings. Add paste; stir. Add tomatoes, oregano, salt and pepper. Bring mixture to boil. Lower heat. Add more meat drippings, if needed. Simmer on low heat for 3 to 4 hours, stirring occasionally. Can be placed in oven in pan for same amount of time at 350°.
Put tomato juice, sugar, salt and pepper in saucepan. Bring mixture to a boil. Remove from heat; add soda and stir. Let foam settle down and add milk slowly. Add butter and serve.
Cream butter and sugar. Add eggs and beat well. Add flour, vanilla and nuts. Pour into a greased pan. Bake at 350° for 30 minutes. Chews are done when the middle rises and falls back down. Cool before cutting.
In a large salad bowl, combine apples, pineapple, celery, grapes, carrot and almonds. In a small bowl combine sour cream, sugar and lemon juice; mix well. Add apple mixture and toss to coat. Chill.
Cook grits in hot water according to package directions. When grits are cooked, add margarine and cheese. Cook slowly until melted. Remove from heat and add remainder of ingredients. Pour into greased 1 1/2-quart casserole dish. Sprinkle with paprika. Bake 1 hour at 250°, uncovered. Serves 8.
Soften lemons. Cut off one end of each lemon and gouge with knife to loosen pulp. Squeeze the juice into the pitcher and slice lemon. Add sugar. Pour hot tap water over sugar, lemon slices and juice. Stir to dissolve sugar. Let stand for 5 minutes. Remove lemon slices and seeds. Fill pitcher with cold water to make 2 quarts. Serve over ice.
With the ingredients listed on hand, let's get started on our happy chore of putting together a good, wholesome, hearty marriage stew.
Shape into balls the sausage, grated cheese and Bisquick. Cook at 350° about 25 minutes. Spread Old English sharp spread.
Combine eggs, milk and onion and mix well. Mix dry ingredients in a large bowl. Stir in milk mixture until the dry ingredients are moist. Drop by tablespoons into 375° oil. Fry 2 minutes or until golden brown. Drain on paper towels.
Cook chicken in salt water until tender (cool). Remove chicken from bone. Cut in bite size pieces. Thicken broth with milk and flour. Pepper to taste. Boil until thick. Pour thickened broth over chicken. Cover chicken and place biscuits on top. Bake at 350° for 30 to 35 minutes until brown.
Beat eggs slightly. In a medium bowl. mix butter, eggs, sugar, Karo syrup, vanilla and salt. Then stir in pecans. Pour into pastry shell. Bake at 350 degrees for about 45 minutes or until knife inserted comes out clean.
Combine onion, leeks and garlic and cook, covered, over very low heat until soft, about 10 minutes, adding a little stock if necessary. Add all the other ingredients except fish, shellfish and garnish. Mix well and bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Add fish and shellfish and cook until it turns opaque, 2 to 5 minutes. Serve garnished with fresh French bread.
Empty pineapple and milk into bowl; mix well. Add Cool Whip; mix thoroughly. Add lemon juice and fold in real well. Pour into cooled pie crust and put in refrigerator to chill and set.
Mix pudding and milk well, then add Cool Whip. Mix well. Layer 13 x 9-inch pan with graham crackers (whole). Put pudding mixture on, then repeat to the top. Spread a can of chocolate frosting on top of crackers, then add nuts if desired.
Mix margarine, flour, sugar and walnuts well. Spread in 8 x 8-inch pan. Bake 15 minutes at 350°.
Mix the dry ingredients in a good sized bowl. Beat in the molasses and milk quickly for 2 minutes. Grease a 1 pound coffee can and place wax paper around sides and bottom. Fill 2/3 full with mixture. Place foil over top and place in a covered kettle. Add water around the sides of the can. Cover and steam for about 2 hours or until done. Replenish water when necessary. Serve sliced, hot and buttered. Yields 1 loaf.
With mixer, combine cream cheese, mayonnaise and lemon juice. Stir in vegetables. Better if refrigerated overnight before serving.
Combine cooked potatoes, Cheddar cheese, sour cream, salt, pepper and margarine while potatoes are still warm. Place in a large casserole dish. Let cool and refrigerate overnight. Next day, cook potatoes at 350° until bubbly and the top of the potatoes have browned. Serves a fairly large crowd (12 to 15).
Mix all and place in an 8-inch buttered casserole. Top with toasted, slivered almonds. Bake at 350° for 15 minutes. Serve with Melba toast.
Heat honey and butter until blended. Add to popcorn and stir. Spread mixture into two large pans. Bake at 350° for 7 to 10 minutes. When cool, sit, and it's ready to eat.
Preheat oven to 400°. In a bowl, mix all the ingredients except the lemon slices and the shrimp. Pour about a 1/2 cup sauce to cover the bottom of a large baking dish and then arrange layers of shrimp and lemon slices until you come almost to the top of the dish. Leave about 1-inch of headroom. Pour the remaining sauce over the shrimp and the lemon slices. Bake, uncovered, stirring once or twice until the shrimp are cooked thoroughly, about 15 to 20 minutes.
Cream sugar, butter and vanilla in dishpan. Add remaining ingredients; mix well. Drop by tablespoon onto Pamed cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 26 dozen.
In 10-inch skillet over medium heat, heat oil. Stir in onions, cover and cook 10 minutes, stirring occasionally. If onions begin to stick, add 2 tablespoons water. Remove from skillet; set aside. Brown beef; drain fat. Stir in ketchup, mustard, salt and pepper and set aside. Unroll 1 can of rolls and press together perforations. Roll out to a 12-inch square. Line a 9-inch pie pan. Trim 1 inch beyond edge of dish. Spoon meat into pie shell. Sprinkle with cheese; top with onions. Pour 2 beaten eggs over top.
Brown beef and onions; drain. Add tomato paste, water and spaghetti sauce mix. Simmer 10 to 15 minutes. Pour 1 1/2 cups sauce in 9 x 13-inch casserole. Cover with a layer of noodles and add more sauce. Layer 1/2 of all the cheeses and the remaining noodles. Add the rest of the beef sauce and cheeses. Bake 45 minutes to 1 hour at 350°. Let set 15 minutes before cutting into squares.
Mix well. Refrigerate overnight. Next morning, fry bacon and drain. Break up and add small bits to salad. Serve.
Blend sour cream, green onions, dill weed and salt in medium bowl. Add turkey and vegetables (except lettuce). Toss to combine. Serve on lettuce with pita bread or fill pita bread halves with turkey mixture and serve as sandwiches.
First Layer: Melt 1 stick of margarine and add vanilla wafer crumbs. Mix well. Pat into 13 x 9-inch pan.
Stir cream cheese and butter together over medium heat until smooth. Add crab meat, shrimp and cheese. Cook over medium heat until cheese is melted. Serve warm with crackers or bread cubes.
Take a skillet, no grease no spray stuff. Place chicken in the skillet as you would if you were going to fry it. Do not use any oil, grease, or spray. Turn the stove on medium and pour ketchup onto each piece of chicken, then salt and pepper it. Pour the Coke over the chicken, covering it as you would if you were using cooking oil to fry it. Let it cook until done. You do not have to turn it, just check to see that it isn't sticking. When it is done, it will be very tender and the Coke and ketchup will have made a BBQ sauce which is good. Enjoy!
Preheat oven to 450°. Beat first 4 ingredients until all sugar is dissolved. Slowly add the scalded milk to the egg mixture. Pour into a 9-inch unbaked pie shell. Bake for 15 minutes or until custard is set.
Preheat oven to 350°. Melt butter. Spread rice in loaf pan. Add butter and soups. Do not stir. Bake 1 hour. Serve warm.
Cream margarine and 1/2 cup sugar. Add flour, baking powder and milk. Mix. Spread in an 8 x 8-inch pan. Pour fruit, 1 cup sugar and water (in that order) over batter. Bake at 375° for 45 minutes.
Combine egg, milk, 2/3 cup cracker crumbs, 1/4 teaspoon salt and dash of pepper. Stir in corn, onion and pimento; mix well. Turn into a 1-quart casserole. Toss butter with remaining crumbs. Sprinkle atop corn mixture. Bake, uncovered, in a 350° oven for 1 hour or until a knife inserted near center comes out clean. Serves 6.
Heat cider with spices, sugar and lemon juice. Simmer 20 minutes. Strain and pour into punch bowl or crock-pot. Float oranges in bowl.
Grease a 3-quart casserole. Arrange fruits in casserole. In saucepan, melt butter. Remove from heat; stir in sugar and curry powder. Pour over fruit. Let stand for 1 hour. Bake in preheated oven at 350° for 1 hour. Serve warm. Serves 8 to 10.
Drain the water from the tuna. Give it to the cat. Mix the tuna with 1 or 2 teaspoons of vinegar and 1 to 2 teaspoons olive oil. Add salt, pepper and Italian seasoning to taste.
Brown meat and onion in skillet. Put layers of beans and meat in casserole dish. Pour mushroom soup over and cover with Tater Tots and bake in oven.
Preheat oven to 350°. Combine all ingredients and pour into a greased casserole. Bake for 40 minutes. Yields 8 servings.
Bring 1 1/2 quarts of water to a boil. Add broccoli; bring back to a boil. Cook 1 minute. Remove broccoli from water; drain and place in bottom of a greased 1 1/2-quart casserole dish. Combine onion, pimiento, mayonnaise, lemon juice, 1/2 cup Parmesan cheese and eggs. Spoon half of mixture over broccoli. Add cauliflower to water and cook 1 minute; drain and spoon in a layer over sauce in casserole dish. Spoon remaining sauce over cauliflower and sprinkle evenly with bread crumbs and remaining Parmesan cheese. Bake at 375° for 30 minutes or until crumbs are lightly browned.
In large skillet, cook carrots in oil about 5 minutes over medium heat. Add onions and apples. Cook 3 to 5 minutes longer. Stir in remaining ingredients. Cook until thoroughly heated. Serves 6.
Mix all ingredients together. Put in 9-inch pie shell. Bake 40 minutes at 300°.
Sear steak in very hot skillet to seal the juices. Brown onion with it, if wanted. Put in roaster. Add onions, green pepper, tomatoes, tomato sauce and celery. Sprinkle garlic powder over all. Add a sprinkle of Worcestershire sauce and Kitchen Bouquet. Cook in oven for 1 hour at 350°.
Mix well butter, Minute rice and cream of mushroom soup. Add thawed broccoli and chunk up 5 or 6 slices of American cheese. Cook in microwave on High for 8 minutes. Stir well and let set a few minutes before serving.
Combine the pears, pecans and sugar; let set for 1 hour, stirring occasionally. Mix all together. Put in greased and floured Bundt pan. Bake at 350° for 1 hour and 15 minutes (I cook mine at 325°).
Spread a thin layer of cream cheese on each ham slice. Place trimmed onion lengthwise at long end and carefully roll up. Repeat for each slice of ham. They will look like little jelly rolls. Chill for several hours or overnight. Slice 1/2-inch slices. Place "pinwheels" on serving platter or dish to serve.
Cream sugar and cheese. Add thawed strawberries. Add pineapple, bananas and nuts. Fold in Cool Whip. Freeze. Put out to thaw 1/2 hour before serving time.
In a Dutch oven or large saucepan, cool the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring o a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice; heat through. Yield: 10 servings.
Soak beans overnight. Drain. Cover with fresh water and cook until tender. Mix rest of ingredients adding sour cream last. One tablespoon molasses may be added. Bake at 350° for 1 hour. Can be prepared ahead of time and refrigerated for several days.
Add the eggs to the sugar and mix with shortening and bananas. Sift the dry ingredients together and mix into the first mixture. Add nuts. Put in a greased loaf pan. Push batter up on sides of pan. Let stand for 20 minutes. Bake at 350° for 60 minutes or until done.
Melt the soup and cream cheese together in saucepan. Mix gelatine and water, then add to the cream cheese mixture. Add celery and onion. Mix in shrimp. Pour into "sprayed" mold. Serve with crackers. Stand back to take a bow!
Melt butter in skillet; brown meat. Stir in bay leaves, onions, celery, garlic, tomatoes, jalapeno and bell peppers. Saute for 10 minutes. Add salt, peppers and black-eyed peas; simmer for 30 minutes. Finally, add cooked rice; simmer for 20 minutes. Pour into casserole. May be kept several days and reheated.
Bring the first 4 ingredients to a boil in a large pan. Turn off heat and add the remaining ingredients. Stir well. Pour into well-greased and floured sheet pan. Bake 20 minutes at 400° until toothpick comes out clean.
Crumble cheese; add remaining ingredients with mixer or blender. Makes 1 quart.
Drain sauerkraut and place in a saucepan. Add mushrooms (undrained) and simmer 20 minutes. Fry the bacon until crisp and remove from pan. Brown meat in bacon drippings. Drain. In a large casserole, place meat, sauerkraut mixture and crumbled bacon. Mix rest of ingredients together and pour over. Cover and bake for 2 hours at 325°.
Heat oven to 250°. Combine cereal and pecans in a 13 x 9-inch pan. Set aside.
Bring first 4 ingredients to a boil and boil for 2 minutes. Remove from heat and add the last 2 ingredients. Drop by spoonfuls on wax paper. Let set until firm. Makes 5 dozen.
Place pork chops in bottom of baking dish. Mix together next 4 ingredients. Pour over chops. Bake for at least 2 hours at 375°.
Preheat oven to 350°. In 9 x 13-inch pan, melt margarine in oven. Sprinkle crumbs over margarine; pour Eagle Brand milk over crumbs evenly. Top with coconut, nuts, and M&M's and press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature. Yield: 24 to 36 bars.
When fruit, marshmallows and pecans have been combined, pour over mixture cooled dressing. Just before ready to serve, or a little sooner if desired, whip the whipping cream. Add sugar and vanilla. Pour over fruit and dressing mixture and mix well.
Combine vegetable oil, salt, dry mustard, paprika and hot sauce in a small bowl; stir and mix well. Set aside.
Preheat broiler. Grease a baking sheet with 1 teaspoon of the olive oil. Arrange the tomato slices on it in a single layer.
Preheat oven to 350°. Cook pasta shells as directed. Drain; toss with butter. Brown ground beef; drain. Stir in cream cheese, taco seasoning and salt. Simmer 5 minutes. Fill shells with meat mixture. Put in greased 13 x 9-inch baking dish. Spoon taco sauce over shells. Cover and bake 15 minutes. Uncover; top with cheese and chips and cook 15 minutes longer.
Put cake mix into large mixing bowl. Add the Jell-O, egg yolks, apricot nectar, oil and lemon extract. Beat well. Beat egg whites separately and fold into the batter. Pour into well-greased and floured tube cake pan. Bake 1 hour at 325°. While cake bakes, prepare glaze.
Preheat oven to 350°. Spread pie filling in a 9-inch square pan. Combine cake mix and butter mixture. Will be crumbly. Sprinkle over pie filling. Bake 40 to 50 minutes. Serve with ice cream. Makes 8 to 10 servings.
Cream together first 3 ingredients; set aside. Mix together next 4 ingredients until well blended. Bake in 9 x 13-inch greased pan at 350° for 20 to 25 minutes. Remove from oven and spread bag of mini marshmallows over the top. Return to the oven until marshmallows are slightly brown (5 to 10 minutes). Cool completely. Spread with frosting.
Butter casserole dish. Pour in half of stuffing. Mix the squash, onion, soup, sour cream, carrot and pepper; spoon mixture over top of stuffing. Top with remaining stuffing; dot with butter. Bake at 350° for 35 minutes.
Break lettuce into bite size pieces. Brown ground meat until done; drain and rinse. Add seasoning, onion and celery. Mix all ingredients together in a large bowl. Add corn chips. Pour dressing over mixture; toss well.
Layer broccoli in buttered 9 x 13-inch baking dish. Layer cut up chicken over broccoli. Mix soup, mayonnaise, lemon juice, curry powder and salt and pepper (if desired). Add 1/4 cup Cheddar cheese. Spoon this mixture over chicken until covered. Sprinkle remaining cheese on top. Bake at 325° for about 35 to 45 minutes.
Mix all ingredients together. Pour into uncooked pie shell. Bake at 300° for 35 to 45 minutes.
Beat eggs with cream in medium mixing bowl. Stir in pepper, salt, nutmeg and Swiss cheese.
Put all ingredients together in a bowl. Mix at high speed 6 to 8 minutes. Bake at 350° for 1 hour.
Hands on hips. Place 1 cup of flour on shoulder. Raise knees and depress toes and mix thoroughly. 1 cup milk. Repeat 6 times. Inhale quickly 1/2 teaspoon baking powder. Lower legs and mash 2 hard-boiled eggs in a sieve. Exhale. Breath naturally, and sift into a bowl. Attention! Lie flat on the floor and roll the white of an egg backward and forward until it comes to a boil. In 10 minutes, remove from fire and rub smartly with a rough towel. Breath naturally, dress in warm flannel and serve with soup.
Mix sugar, Wesson oil and eggs. Sift together flour, soda, salt and cinnamon. Mix both together and add carrots and nuts. Bake at 375° for 1 hour.
Combine 1/4 cup sugar, the flour and salt; add milk gradually, stirring until smooth. Mix small amount of mixture with beaten egg yolks and return to double boiler. Remove from heat and add vanilla. In large serving dish, put a layer of the cookies, layer of mixture, banana layer and sprinkle with little lemon juice. Repeat until all is used, then top with meringue. Beat egg whites until stands in peaks; add the 4 to 6 tablespoons sugar and about 1 tablespoon lemon juice. Spread on top of the pudding. Bake until just tan color.
Cream together butter, sugar, brown sugar and add eggs and vanilla. Mix together dry ingredients. Add to butter mixture and mix well. Add chocolate chips, grated Hershey bar and nuts. Make golf ball sized cookies. Place 2-inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 112 cookies.
Soften cream cheese. Mix in rest of ingredients; spread over tortillas. Roll up tight and refrigerate overnight or at least 4 hours. Slice and serve with picante sauce on the side.
Heat oven to 375°. In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add peanut butter, milk, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in sugar. Bake at 375° for 10 to 12 minutes or until golden brown. Immediately remove from cookie sheets. Makes 3 1/2 dozen cookies.
Mix well all ingredients. Use tube pan and grease with a small portion of shortening. Sprinkle flour over the shortening. Cook 2 hours in heated oven. Don't open oven. Take out and cover it with a towel before turning out.
Fry bacon until it starts to get crisp. Then add onion and green pepper and continue frying for a few minutes. Then add ground beef and cook until tender and browned. When well done, add tomatoes, cooked spaghetti and mushrooms and simmer on a low heat for about 15 to 20 minutes. Then pour into 2 medium-size greased casseroles. Sprinkle with sharp cheese and bake at 350° for 1 hour. Good the first day, but "even better the next" as the flavors blend.
Cook sugar, milk and margarine to soft ball stage (236°), stirring often. Remove from heat, add chocolate chips, marshmallows, vanilla and nuts. Beat until chocolate is melted. Pour into buttered 13 x 9 x 2-inch pan. Score, cool and cut in squares. Makes 5 1/2 dozen pieces.
Mix pudding and sweeten with milk. Layer with bananas and crackers. Repeat layers and crumble crackers on top.
Mix all cheeses, parsley and ham, if desired, together. Separate defrosted bread dough into 8 pieces and roll out into a circle about 8 inches across. Place 1/4 to 1/2 cup of cheese mixture on one side of dough circle. Fold other half over to make a semi-circle. Pinch edges to seal. Bake in a 375° oven for 15 to 20 minutes until dough is golden brown.
Add soups to rice and place in baking dish. Dip chicken breasts in melted margarine. Place meat on top of rice mixture and bake, covered, 1 1/2 to 1 3/4 hours at 350°.
Brown roast in oil in a Dutch oven. Remove meat and set aside. Saute onions and garlic in drippings until tender. Return roast to Dutch oven and add cut up tomatoes and remaining ingredients using 1/2 water. Cover and cook until meat is tender about 2 or 3 hours. Remove roast to serving platter, keeping it warm. Add flour and remaining water to pan juices. Cook for about 5 minutes until thick and bubbly. Slice roast and serve with gravy.
Chop or grind cranberries and orange in blender. Mix in sugar and nuts. In saucepan, bring 1 1/2 cups water to boil. Stir in gelatin, remove from heat and continue stirring until dissolved. Stir in remaining 1 1/2 cups water and then add to cranberry mixture; mix well. Rinse a 6-cup mold and fill with mixture. Refrigerate overnight. Decorate with celery leaves. Serve over lettuce.
Wash and cook rice. Add sugar and butter. Place in shallow baking dish. Cover top with marshmallows and sprinkle with nutmeg. Bake in oven until marshmallows are brown and puffed.
Prepare 2 boxes pudding as directed. Put in refrigerator to chill and thicken. Crumble 2/3 of Oreos over bottom of long casserole dish. Mix Cool Whip and cream cheese, then mix pudding with Cool Whip/cream cheese mixture. Pour over Oreos. Crumble remaining 1/3 Oreos over top. Cover and refrigerate overnight.
Heat oven to 400° Grease a 9 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth, 1 minute with hand mixer. Pour into plate. Bake until knife inserted in center comes out clean, about 35 minutes. Cool 5 minutes. Garnish with tomato and zucchini slices if desired. Makes 6 servings
Spread marmalade over pork roast. Place roast on rack in shallow pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water; do not cover. Roast at 325° in oven until thermometer reads 155° to 160°, about 1 hour. Let roast rest 10 minutes before carving. Garnish with mandarin oranges.
Peel and slice potatoes. Chop onion. Alternate layers with potatoes, onion, garlic salt and butter in large casserole dish. Mix Cheddar cheese soup with milk and pour over potatoes. (Additional milk can be added if needed.) Bake, covered, in a 350° oven for 1 to 1 1/2 hours until potatoes are done.
Dump cherry filling into bottom of casserole. Dump the pineapple, then sprinkle cake mix. Melt margarine and pour over cake mix. On top of this, add Angel Flake coconut and top with the pecans. Bake for 1 hour at 325°.