HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter; brown mushrooms slightly. Heat cream in a separate pan. Take off heat; stir in egg yolks vigorously, a little at a time. Still stirring, add Mozzarella and 1 cup Parmesan. Salt and pepper to taste. Add cream and cheese mixture to ziti and mushrooms. Sprinkle remaining Parmesan on casserole. Bake in preheated 400° oven for 15 minutes.
Place beef in a roaster or casserole. Sprinkle a package of dry onion soup mix over meat. Add soup mixture. Cover and bake at 325° until tender (about 45 minutes per pound). Serve with the gravy that has formed.
Combine all ingredients except nuts. Heat over low heat, stirring constantly until smooth. Add nuts and mix well. Spread quickly in buttered 9 x 5-inch pan. Cool and cut in squares.
Saut onions and peppers in butter. Combine all ingredients. Pour in casserole dish and bake at 400° to 425° until brown on top.
Blend flour, salt and shortening with pastry blender until it resembles coarse meal. Then add water, stirring with fork. Bake at 425° until golden brown, 20 to 25 minutes.
Combine ingredients in a bowl; beat at medium speed with an electric mixer until well blended. Pour filling into pastry shell. Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35 minutes or until a knife inserted into the center of the pie comes out clean. Cool.
Cream margarine and sugar together. Add mashed bananas to creamed mixture. Sift together flour, soda, baking powder and salt. Add the beaten eggs and flour mixture to the first mixture; mix well. Fold in the 6 ounces of sour cream and nuts. Bake in two greased 8 1/2 x 5-inch loaf pans for one hour at 300°.
In large skillet, cook bacon over medium heat until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons bacon drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook, stirring occasionally, until potatoes are browned and tender (approximately 12 to 15 minutes).
Beat cream cheese until smooth. Add marshmallow cream; mix well. Stir in Cool Whip topping; mix until smooth. Pour into 8-inch baking dish and place fruit selected on top. Or serve plain. Refrigerate for 4 hours. Make own graham cracker crust for 8-inch baking dish.
Mix salmon and egg with fork. Add 1/2 cup sifted flour and stir (mixture will be thick). Add pepper, onions and Worcestershire sauce. In the 1/4 cup salmon juice, put the baking powder; beat with fork until it foams. Pour this into salmon mixture and mix with fork.
Sprinkle cucumbers with 1 teaspoon salt; let stand for 30 minutes. Combine next 6 ingredients in large salad bowl. Next add mushrooms and scallions. Drain and pat dry cucumbers; add to the bowl, then add parsley, tomatoes and green pepper. Cover; chill 4 hours. Just before serving, add Swiss cheese and toss then. Add garnish of hard-boiled egg slices.
Cook macaroni in boiling water for 15 minutes; drain. Mix in corn, string beans, tomatoes, tomato sauce and cheese. Cut in small pieces. Brown hamburger and add to mixture. Bake in greased casserole at 350° for 30 minutes. Serves 6 to 8.
Place potatoes in colander. Let stand until completely thawed and excess moisture has drained off. Combine sour cream, soup and butter. Mix well. Add salt, onion and cheese; mix well. Blend in potatoes. Place mixture in shallow 2-quart casserole. Sprinkle buttered crumbs on top. Bake, uncovered, in preheated oven (350°) about 50 minutes or until golden brown and bubbly. Do not assemble over 2 hours before baking.
Preheat oven to 400°. In medium bowl mix the crushed pretzels, melted butter and 3 tbsp. sugar. Press firmly into 10 inch dish pie pan or casserole dish. Bake 8 minutes. Set aside to cool.
Mix together until well blended. Spread on 8 slices of ham. Roll and fasten with toothpicks. Chill for 12 hours. Slice and serve.
Combine milk, rice, sugar, and salt in large pot. Cook over high heat stirring occasionally until boiling. Reduce to medium heat for 45 to 60 minutes; stirring every few minutes so mixture does not stick to bottom of pan.
Combine margarine, sugar, allspice, pepper and lemon juice in pan over low heat until blended. Drain carrots and add to pan. Simmer about 3 minutes until flavors are blended. Serve immediately.
Mix ingredients; roll 1 1/2 inch in diameter. Wrap in waxed paper and refrigerate. Slice 1/4 inch in thickness. Bake for 10 minutes at 375°.
Cook beans until done. Cook onion, pepper and bacon. Combine ingredients with beans and simmer for 2 hours.
Preheat oven to 350°. Grease 8 x 8-inch baking pan. Melt butter and chocolate. Remove from heat; stir in sugar. Add eggs and vanilla; beat lightly just until blended. Don't overbeat. Stir in flour and nuts. Spread batter in pan. Bake in a 350° oven for 20 minutes. Cool. Cut.
Melt butter in medium saucepan. Remove from heat; stir in cocoa. Stir in confectioners sugar and vanilla. Add evaporated milk. Stir constantly over low heat until warm and smooth. Add pecan pieces. Pour into foil lined 8-inch square pan; chill. Store, covered, in refrigerator. Makes 5 dozen squares.
Fry bacon and crumble. Cook beans and drain. Chop onion. In casserole dish, add soup, beans, onion, bacon and cheese. Top with french-fried onions. Bake at 300° for 15 to 20 minutes.
Cut fajitas in thin strips; season with meat tenderizer and garlic salt to taste. Set aside in refrigerator. Slice next four ingredients into thin strips. Brown fajitas in oil. Add sliced vegetables and cook until tender. Pour over hot iron skillet and squeeze orange over fajitas. Serve sizzling hot.
Remove cartilage from crab meat. In a large bowl, blend the cream cheese, sour cream, salad dressing, lemon juice, Worcestershire, dry mustard, garlic and milk. Mix until smooth and creamy. Fold crab into mix with 2+ tablespoons of Cheddar cheese. Pour into greased 1-quart baking bowl. Top with remaining Cheddar. Bake at 325° until brown and bubbly (approximately 30 minutes). Best served with stone wheat crackers.
Mix and bring to a boil in a heavy pan the sugar, oleo and milk. Stir constantly until soft ball stage (10 to 12 minutes). Remove from heat and add peanut butter and Marshmallow Creme. Stir well. Add nuts, if you like. Pour into a 10 x 15-inch pan.
Preheat oven to 350°. On stove top, melt butter in casserole. Mix in creamed and plain corn, sour cream and Jiffy mix. Bake in 2-quart covered casserole (8 x 8-inch) for 1 1/2 hours covered and 30 minutes, uncovered. Makes 6 servings.
Arrange fillets in broiler pan. Brush with lime juice. Broil for 6 to 8 minutes or until fish flakes easily. Combine mayonnaise and remaining ingredients in small bowl. Mix well. Spread over fillets. Broil for 2 minutes longer. Makes 3 servings.
Set oven to 400°. Heat 1-inch salted water to a boil. Add broccoli. Cover and cook until almost tender (about 5 minutes). Drain thoroughly. Mix broccoli, cheese, onion and green pepper in greased 10-inch pie plate. Beat remaining ingredients until smooth, 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 35 to 40 minutes.
Thaw spinach and squeeze out water. You may also use a microwave to defrost but do not cook. Add sour cream, Ranch dressing, chopped water chestnuts and spinach. Refrigerate at least 4 hours before serving. Serve in hollowed out pumpernickel round loaf. Cut hollowed bread pieces to dip.
Melt butter; add green pepper and mushrooms. Cover and simmer 5 minutes. Remove pepper and mushrooms. Blend in flour, milk, broth and seasonings and cook, stirring constantly, until sauce boils. Add chicken, pepper and mushrooms. Cook until chicken is heated. Serve hot over biscuits.
Boil macaroni until cooked, drain and rinse in cold water. Put macaroni in boil. Add all ingredients; mix well. Salt and pepper to taste. Refrigerate 1 to 2 hours before serving.
Pour Eagle Brand condensed milk into large bowl; add cherry pie filling, pineapple (drained), Cool Whip and pecans. Mix well with spoon and refrigerate overnight.
Combine milk, ground beef, cracker meal, egg, chopped onions, garlic salt, salt and mustard; mix thoroughly. Shape into balls. Bake in 350° oven until done.
Mix all ingredients and store in covered jar or container until ready to use. (Makes a great going-away gift for college, etc.) For 1 serving, place 1 to 2 teaspoons mix in micro-proof cup. Add water or cider; cook on High 1 1/2 to 2 minutes. Makes 64 servings.
Preheat oven to 350°. Coarsely chop ham, broccoli, onion and parsley. Coarsely grate cheese; mix all ingredients except rolls and set aside. On flat stone or cookie sheet, arrange crescent rolls in a circle with bases overlapping and point to the outside. There should be a circle about 3-inches in diameter in center. Spoon filling over bases at the center. Fold points of triangle over filling and tuck under bases at the center. Filling will not be completely covered. Bake 20 to 25 minutes or until golden brown.
Add 1 cup chopped onion to sausage after all grease is removed and cook, stirring often for 10 minutes.
Cut and steam broccoli. Melt cheese, and mix with broccoli. Add heavy whipping cream. Salt and pepper to taste. Water or milk can be added to reach desired consistency.
Fry bacon and set aside. Blend the flour into the grease and brown. Add the vinegar and stir until thickened. Mix together the sugar and pepper; add to the mixture. Pour over the beaten egg yolk; mix well. Put on heat again and cook 1 minute longer. Add the bacon bits and stir. Pour over salad while still hot.
Combine syrup, sugar and water and vinegar. Boil until syrup hairs. Remove from heat. Add butter and vanilla. Pour over popcorn. Form into balls. Eight ounces of chocolate syrup can be added to sugar, water and syrup mixture in beginning.
Peel and dice potatoes; dice celery, onion and carrots. Cook carrots, celery and onions for 5 minutes. Then add potatoes and cook 10 minutes longer or until potatoes are done. Add oleo, salt and pepper to taste.
Pour juice and milk in blender. Add ice cream. Blend 30 seconds. Serve.
In a large skillet, add enough cooking oil to cover bottom. Add the vermicelli (crushing the noodles a little) into the heated cooking oil. Stir on medium high to brown the vermicelli.	Add onions and continue to stir until onions are translucent. Add the remaining ingredients, mixing well. Put on lowest heat, cover and cook until vermicelli is soft (about 15 to 20 minutes). During this period, DO NOT STIR, as it will make the pasta mushy.
Put tomatoes in large saucepan. Let it come to a boil, crush it and let it boil for about 40 minutes uncovered. Add drippings from Meatballs and	Sausage and the meat.	Let boil for another 1/2 hour with the meat. At same time you add the meat add the basil, about 3 to 4 leaves or 1 teaspoon dry and salt. Then put in the tomato paste with the water and sugar and	let boil another 40 minutes. Stir often	thoroughly. Serve with your favorite pasta. Skim sauce if necessary.
Make a sauce with butter, flour and milk. When thickened and smooth, remove from fire. Add chopped onion and cheese and stir until cheese is melted. Add beaten egg yolks and blend well. Carefully add the asparagus, cut in small pieces. Season to taste. Fold in beaten egg whites. Pour into a buttered casserole dish and bake in moderate oven (350°) for about 30 minutes or until center is slightly firm. Serves 6.
Blend all the ingredients together in a glass baking dish. Bake at 350° for 15 to 20 minutes, covered. Serve hot with tortilla chips, salsa and sour cream.
Combine all ingredients in container or blender. Process until smooth. Store in refrigerator. Makes approximately 1 cup, about the same amount as a can of commercial type, but at a lower cost. Use in pies, candies, frostings and desserts.
Mix ingredients together and set aside in a covered jar for whenever you need it. When you're ready to marinate the meat, for every 3 to 4 pounds of meat, put 2 tablespoons of the dry mixture, 1 medium onion, 2 garlic cloves, 2 tablespoons olive oil and 2 tablespoons lemon juice in a food processor and blend. Smear over the meat and let marinate in the refrigerator overnight or at room temperature for 2 to 3 hours before grilling.
Mix ingredients; put into 2 1/2-quart casserole dish. Bake for 2 hours at 300°.
Mix the flour and potatoes together. Add the eggs and salt. Fry the pancakes to a crispy brown.
Cut steak into four pieces, trim fat. Coat steak with flour. In dutch oven, pour oil and brown meat over medium-high setting. Add tomatoes, soup, celery salt and onion rings. Salt and pepper to taste. Cover and cook over a low heat for 1 1/2 hours.
Put all ingredients into blender. Cover and blend (liquefy) until smooth. Makes about 2 (8-ounce) servings.
Cream the butter and shortening. Gradually add sugar, beating well at medium speed of mixer. Add eggs, one at a time, beating after each addition. Combine sour cream and milk. Stir until smooth. Combine flour and baking powder. Add to creamed mixture alternately with sour cream mixture. Mix just until blended after each addition. Stir in lemon and vanilla extracts. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 45 minutes.
Mix sugar and cornstarch together with cold water. Add everything else together, except berries; cook until thick. Pour over berries.
Beat margarine and shortening with electric mixer for 30 seconds. Add 1/2 of the flour, egg, sugar, milk, baking powder, vanilla and salt. Beat until thoroughly combined. Beat in remaining flour. Divide dough in half. Cover and chill for 3 hours.
Mix ingredients and bake at 350° for 25 minutes. Top with 1 can of pecan and coconut frosting or German chocolate frosting.
In a large bowl mix all the ingredients and set aside. Then use my Never Fail Pie Crust recipe and make 2 pie crusts. (The recipe makes 3 crusts, you can save the remaining dough in a Ziploc bag. It will keep for days in refrigerator, or you can go ahead and roll out crust in an aluminum pie pan and put in plastic bag and freeze for later use). Use a deep pie pan. Spray with nonstick spray. Lay first crust, then pour in turkey mixture. Then fold top crust and make 3 cuts 1 1/2 inches long at a slant. Move 1/2-inch on each side and repeat. Then open crust and lay over the top. Gently go around the pie and tuck the top crust behind the bottom crust. Use fork and press together or finger fan around crust. Bake in 400° oven for 30 minutes or until browned.
Cream margarine; gradually add sugar, beating until light and fluffy. Add egg and beat until mixture is smooth. Combine flour and soda; add to peanut butter mixture, mixing until well blended. Shape dough into 1 inch balls and then place 1 inch apart on ungreased baking sheets. Flatten into 2 inch rounds with a fork in a cross hatch pattern. Bake at 350° for	8 to 10	minutes or until firm.	Transfer to wire racks to cool. Yields 2 1/2 dozen.
Heat oven to 350°. Mix all ingredients, except bacon. Shape mixture into 6 loaves. Crisscross 2 half slices bacon on each loaf. Tuck ends under loaf. Place on shallow baking pan. Bake uncovered for 50 minutes.
Mix ingredients in large mixing bowl in order given. Add mayonnaise until desired consistency. Add milk. Mix well. Chill. Enjoy!
Cream the butter and sugar. Add flour alternating with lemonade. Drop on ungreased cookie sheet. Bake at 350° for 7 to 8 minutes. After baked, brush with lemonade.
Mix sugar, syrup and water together and boil until mixture will spin a thread when dropped from a spoon. Have egg whites beaten stiff and pour half of syrup into egg white a little at a time, beating hard. Return other half of the syrup to heat and cook until it will form a ball when dropped in a cup of cold water. Mix all together, beating well and add nuts, salt and vanilla. Beat until creamy. Pour into lightly greased pan or dish. When cold, cut into squares.
Cover the bottom of baking pan with foil. Sprinkle with brown sugar. Season roast with salt, pepper and garlic. Place in pan with dry soup mix around. Add soup and cover with foil. Bake at 325° for 20 minutes per pound or until done. If more gravy is desired, double sugar, dry soup mix and cream of chicken soup. Gravy is delicious!
Peel and slice eggplant. Cook in water over medium heat about 30 minutes; drain, rinse and mash eggplant. Add eggs and salt and pepper to taste. Melt butter; add to eggplant mixture. Add enough cornmeal to form patties. Heat 1/4 inch of oil in skillet to frying temperature. Drop from spoon into heated skillet. Cook approximately 15 minutes until browned on both sides.
Alternate 3 layers each of cake pieces, pudding and whipped topping in a 3-quart serving bowl. Garnish the top with the almonds and cherries for a festive holiday dessert. Best to refrigerate 1 hour before serving. Yields 15 to 20 servings.
Brown ground turkey, onion, salt and pepper. Add chilli seasoning, chilli beans and salsa. Add tomato juice if you want thinner chilli. Simmer about 1 hour and serve.
Spread 1/2 crumb mixture in bottom of large pan (9 x 13-inch). Pour in jello. Cover with rest of crumbs. Place in refrigerator and chill.
Place chopped chicken in 9 x 13-inch pan. Drain veg-all and sprinkle over chicken. Chop eggs over veg-all. On top of stove, melt butter in large pan and blend in flour and seasonings. Stir in broth and milk. Boil 1 minute. Pour over chicken mixture. Top with biscuits. Bake in preheated 400° oven till biscuits are done.
Cook macaroni in salted water until tender, then drain. Put macaroni and rest of the ingredients into baking dish, mixing well. Top with cheese. Bake 20 to 30 minutes at 350°. Serves 4 to 6.
Cook beans. Cut into 1-inch pieces. Heat oven to 350°. Toss beans with salad oil, vinegar, onion, salt, garlic and pepper. Pour into ungreased 1-quart casserole. Stir together bread crumbs, cheese and butter. Sprinkle over beans. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until heated.
Brown meat; spoon off fat. Add next 5 ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles according to package; drain. Combine rest of ingredients, except Mozzarella cheese. Set aside. Place half the noodles in a 13 x 9 x 2-inch baking pan; spread with half the cottage cheese mixture. Add 1 package Mozzarella cheese and then half the meat sauce. Repeat layers. Bake at 375° for 30 minutes. Can be made ahead and refrigerated. If so, allow 15 minutes longer in oven when baking. Layer: noodles, cheese mixture, Mozzarella cheese and meat mixture. Repeat.
Preheat oven to 425°. Mix all dry ingredients together. Cut shortening into dry mixture until it resembles fine crumbs. Add milk; stir gently until the dough holds together. Turn onto lightly floured board and knead about 12 strokes. Do not overwork the dough. Just roll it into balls using your hands or use a rolling pin. Arrange biscuits about 1 inch apart on a baking sheet; bake for 12 to 15 minutes.
Mix together the honey with 1/4 pound sugar. Boil, skim and cool. Then add sifted cake flour. In separate pan, mix the brown sugar and 1/4 pound white sugar, eggs, spices and soda which has been dissolved in brandy, citron, orange peel, lemon peel, grated lemon rind and baking powder. Mix the nuts with the all-purpose flour and add to the batter.
Mix well, refrigerate 1 hour. Roll into small balls and serve or store in refrigerator.
Place potatoes in 9 x 14-inch baking dish. Sprinkle onion over potatoes. Melt butter, pour half over potatoes and onion. Put cheese, soup and sour cream in boiler and heat until well mixed. Pour over potato mixture and stir well. Add rest of butter to bread crumbs. Spread on top of mixture. Bake 1 hour at 350°.
Mix last 5 ingredients together and add to cabbage several hours prior to serving. Makes enough for a family of 8.
Preheat oven to 350°. Melt butter or margarine in an 8 x 11 x 2-inch size pan. Set aside.
In large skillet, brown steak. Add tomato sauce, pepper strips, onion and mushrooms. Sprinkle with seasonings; simmer for 45 minutes. Serve with rice or creamed potatoes.
Spread lots of peanut butter on one side of each piece of bread. This will keep the jelly from soaking through the bread. Put lots of jelly on top of the peanut butter on one slice of bread, and place the other slice of bread, peanut butter side down, on top of the jelly. Flip the sandwich over so that the slice of bread with jelly on it is now on top. This allows gravity to pull the jelly down to the peanut butter on the other slice. Help gravity out by "smooshing" the slices of bread together so that the jelly sort of sticks to the peanut butter. Don't cut the sandwich. It's ready to eat. Just take a bite and offer some to a passerby.
Crumble 1/2 cake in bottom of punch bowl or large glass pan, then pour 1 pudding mix, prepared, over cake, then 1/2 pineapple, then 1/2 can pie filling, 1/2 coconut and 1/2 pecans. Repeat with remaining ingredients in layers. Chill overnight. Drain maraschino cherries, chop and place on top for looks.
For filling: In a bowl, combine Mozzarella cheese, pepperoni and pizza sauce. Set aside.
Mix all ingredients and store in gallon container that is airtight. To make 1 cup hot cocoa, use 3 tablespoons of mix per 1 cup boiling water; stir. Top with marshmallows.
Combine sugar, butter, syrup and salt in a saucepan and cook over medium heat, stirring constantly, until bubbly around edges. Continue stirring 2 minutes longer. Remove from heat. Stir in baking soda until mixture is foamy.
Melt margarine and blend in brown sugar. Cook over low heat for 2 minutes, stirring. Add milk and continue stirring until mixture comes to a boil. Remove from heat. Blend in powdered sugar gradually. Add vanilla and mix well.
In large Dutch oven, fry bacon until crisp. Remove from pot and set aside. Saute onions in bacon grease. Add ground round; sprinkle with 1 teaspoon salt and fry until browned. Stir and mash while it is frying until it becomes crumbly. Return bacon to pot and add the next 10 ingredients (green peppers, tomatoes, tomato sauce, tomato paste, salt, pepper, Italian seasoning, Worcestershire sauce, Parmesan cheese and sugar). Mix together and bring to a boil. Cover and simmer 30 to 40 minutes. Stir occasionally. Cook noodles according to box. Drain and add to sauce. Serve with Parmesan cheese.
Cook noodles according to package directions. Immediately drain in a colander. Rinse with cold water and drain.
In 13 x 9 x 2-inch pan, spread about 1 cup sauce; arrange a layer of uncooked lasagne. Top with some sauce, Ricotta, Mozzarella, Parmesan and sauce. Repeat. End with a final layer of lasagne; pour remaining sauce. Make sure all lasagne is covered. Top with Mozzarella and Parmesan. Bake at 350° for 45 to 55 minutes. Allow to stand for 15 minutes. Serves 6 to 8.
Mix all ingredients in dutch oven or other large pot. Bake at 325° for 3 hours, stirring occasionally. No need to brown meat. Serve over noodles or rice.	Makes large quantity.
Spread the rolls in a lightly greased 12 pizza pan, pressing the perforations to seal them. Combine the eggs, bacon, cheese and mushrooms, pour over the crust. Bake at 375°f. 190°c. gas mark 5 for 12-15 minutes.
Combine all dry ingredients. Add all other ingredients. Beat on low speed until well beaten or blended. Divide evenly into 2 cake pans. Spray pans well with Pam. Bake at 350° for 25 to 30 minutes.
Cream butter and sugar. Add jam, then eggs, milk and flour. Mix by hand and add other ingredients. Mix and bake in 4 greased and floured pans and bake at 375° until done. Cool in pans for 10 minutes, then cool on racks.
In mixer bowl, add Karo, margarine and extract. Beat. Stir in sugar, one cup at a time. Turn out onto sugared surface. Knead, adding sugar until stiff. Divide into 2 sections. Add food coloring. Roll into 1-inch balls. Flatten with a fork. Let them sit on waxed paper overnight.
Mix flour, butter and nuts; press out in baking dish. Bake 20 minutes at 350°. Let cool.
Mix cornstarch and water. Add food coloring and stir. Repeat to make more colors. Washes away with water.
Grind tomatoes, onions and peppers in food processor and chop; pour off juice. Add to vinegar, brown sugar and salt. Cook for 15 minutes, stirring to prevent sticking. Mix the cornstarch and mustard with enough water to make a paste. Add to mixture and cook 2 minutes. Then add mayonnaise. Stir well. Fill hot sterilized jars to top and seal airtight.
Mix and form into balls. Bake 15 to 20 minutes at 350°.