HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes in salted water until just tender. Combine eggs and cottage cheese. Grease a 13 x 9-inch baking dish and arrange half of the potatoes in bottom, then layer half of cottage cheese, sauce, rest of potatoes, cheese and sauce. Top with Mozzarella and Parmesan and sprinkle with oregano. Bake at 400° for 40 minutes.
In a big skillet, heat the oil and butter. Fry the onions until well cooked, approximately 5 minutes. Add the tomato, salt and pepper and fry it all together, 7 to 8 minutes, until it is a little dry. Then pour the eggs, already beaten, and scramble them with all the ingredients already in the skillet. Serves 4 to 6.
Combine pumpkin, 1 1/2 cups of sugar, oil and 2 eggs; mix well. Add dry ingredients; mix well. Combine cream cheese, remaining sugar and 1 egg; mix well. Spoon pumpkin mixture into greased and floured 15 x 10 x 1-inch jelly roll pan. Spoon cream cheese over pumpkin batter. Cut through batter with knife for marble effect. Bake for 25 to 30 minutes at 350° or until toothpick comes out clean. Cool; cut into squares.
In large soup pan, add together chicken broth, carrots, potatoes, onion and celery. Cook until celery and potatoes are cooked. Add pastina and cook another 20 minutes.
Brown hamburg and onion. In medium saucepan, add burger mixture and peppers. Heat through 20 minutes on low heat. Pour into pie crusts. Add cheese and bake at 350° for about 45 minutes or until crust is done. Cheese will be brown. If you don't want cheese as brown, bake for 20 minutes, then add the cheese and bake until melted or crust is done.
Steam cabbage 20 minutes, drain. Place 1/2 cabbage in buttered casserole dish 9 x 10-inch. Add 1/2 can celery soup and 1/2 of cheese. Add second layer of same. Place crumbled crackers and onion rings on top. Bake 30 minutes at 350° until brown.
Stem peas until tender. Combine with other ingredients in a blender and process until smooth. Serve chilled. Makes 2 cups.
Cut dry ingredients into shortening until crumbly. Add water, egg and vinegar. Form into a ball; roll out. Bake in a 350° oven. Makes 2 large pie crusts.
Cream together sugar and margarine. Combine with eggs, flour, soda, salt and buttermilk and set aside. Pour water over bran buds and let stand 5 minutes. Add bran flakes and raisins. Mix with first mixture. Store in quart jars in refrigerator up to 6 weeks. Bake in greased or lined muffin tins 2/3 full. Bake at 400° for 20 minutes.
In small bowl combine all ingredients; beat until smooth and creamy. Cover and refrigerate several hours to blend flavors. Serve with tortilla chips or assorted raw vegetable dippers. Makes about 3 cups.
In glass baking dish, melt margarine and set aside. Between 2 pieces of plastic wrap, lightly pound chicken to flatten for even cooking. Remove wrap. Place one slice of ham then cheese on each breast. Start at narrow end and tightly roll up; roll in flour, then in melted margarine, then in stuffing mix to coat. Place in baking dish, uncovered, in preheated oven at 350° for 30 minutes.
Trim fat from steak. Mix flour and spices. Heat oil in frying pan to medium-high heat. Dredge steak in flour. Cook until done.
Scald 1 cup water; add sugar, salt and shortening. Stir and cool to lukewarm. Use large bowl sprayed with Pam. Dissolve yeast in 1/2 cup tepid water. Begin adding flour into cooled water, shortening, sugar and salt mixture. Add egg and yeast water as flour mixture gets too stiff. Add flour until mixture begins to leave the bowl. Place bowl in the refrigerator. One hour before cooking time, pinch off the amount of rolls you plan to cook; make them out and place them on a baking sheet. Let rise for 1 hour and bake at 450° until brown.
Bake two 8-inch round cake layers according to instructions on the box. Split each layer, when cooled, into two thin layers.
Soften cream cheese. Blend with Cool Whip. Add Amaretto and chill.
Layer in cake pan cherry filling, pineapple, cake mix, coconut, nuts and margarine. Bake at 350° for 40 minutes.
Put dry ingredients in a large bowl; mix lightly with a whisk. In a smaller bowl, mix all wet ingredients. Whisk together wet with dry. Spray 2 loaf pans with Pam and lightly flour. Preheat oven to 350°. Bake bread for 45 minutes or until light brown. Take juice of the 2 lemons and put in a small saucepan with 1/4 cup sugar. Heat until sugar dissolves. When bread is done, remove from pans. Poke holes on top of bread and brush lemon sauce on bread. Wrap bread in foil; it will last several days. Also good heated up.
Soak beans overnight. In a large cook pot, add about a quart of water, beef cubes and soup bone, soup beans and lima beans. Cook slowly about 2 hours. Remove soup bone. Add barley, tomato sauce and salt. Cook about 1/2 hour. Add diced carrots and onion (stir often to keep barley from sticking); add potatoes and cabbage. When these vegetables are done, add the mixed vegetables last and finish cooking about 15 minutes. Add water if too thick.
Place pork chops evenly in a 9 x 13-inch baking dish. Combine remaining ingredients and pour over chops. Bake, uncovered, at 350° for 1 hour. Easy and very good.
Heat (saute) barley, margarine and onion until golden. Add last 5 ingredients. Put in casserole dish and cover. Bake at 350° for 1 hour.
Combine all ingredients; place in greased loaf pan. Bake in preheated 350° oven for 1 hour. Yields 8 servings.
Preheat oven to to 450°. Grease pie plate. Cook hamburger and onion; drain fat. Spread on pie plate. Beat milk, Bisquick, eggs and seasonings. Pour into plate over hamburger. Bake 25 minutes. Top with tomatoes and cheese and bake another 5 minutes more until cheese is bubbly and melted.
Mix together instant pudding and milk. Pour pudding into 3 ounce cups and put a wooden craft stick in the cup. Tear away cup and enjoy.
Brown ground beef and bacon together. Add remaining ingredients. Cook 4 to 9 hours on low in crock-pot or in oven at low temperature.
In a mixing bowl, cream the cream cheese until fluffy. Set aside. In the top of a double boiler, melt butter. Add almond bark. Heat and stir until melted and smooth. Pour over cream cheese; beat until smooth and glossy, 7 to 10 minutes. Stir in nuts. Pour into a greased 9-inch square pan. Store in refrigerator. Yield: 64 one-inch pieces.
In a medium micro-proof bowl, beat egg yolks, sugar, coffee powder and milk with a wire whisk or fork. Microwave on High (full power) 3 to 4 minutes or just until slightly thickened and sugar dissolves, stirring once during cooking. Place bowl in ice water 15 minutes to cool. Meanwhile, line bottom and side of 2 1/2 to 3-quart bowl or souffle dish with ladyfinger halves, split sides up. Brush with about 2 tablespoons Mocha Sauce.
Place all ingredients in the blender and process on high speed until smooth, about 30 - 45 seconds.
Cut V shape in French bread, dig out. Spread mayonnaise on inside of bread. Combine and stuff remaining ingredients into bread and wrap in saran wrap. Refrigerate. Slice and serve.
Beat eggs well with fork or whisk. Add sugar, vanilla and salt. Beat well. Add rice to milk and bring to a boil, stirring constantly. Very slowly pour milk and rice mixture into egg mixture while stirring. Pour into large mixing bowl. Set bowl into pan of hot water, 2 inches deep. Bake in 350° oven. Stir well every 10 minutes for 3 times. Bake another 10 minutes for a total of 40 minutes. Serve hot or cold.
Soak beans in water overnight. (Or bring beans to a boil. Reduce heat and simmer 2 minutes. Cover and let stand 1 hour.) Add the next seven ingredients; bring to a boil. Cover and simmer 1 1/2 hours, stirring occasionally.
Peel apples and place them sliced into 9 x 13-inch cake pan. Mix cake mix, sugar and margarine together until crumbly. Spread on top of apples. Bake at 350° for 45 minutes or until golden brown. Serve with ice cream.
Cut cake into 1/4-inch slices. Arrange 1/2 the slices on bottom of 13 x 9-inch baking dish. In large mixer bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Pour 1/2 of the cream mixture over cake slices. Arrange 1/2 of the peach slices on top. Repeat layering, ending with peach slices. Chill 4 hours, or until set. Cut into squares to serve. Refrigerate leftovers.
Combine cream cheese, pineapple, green pepper, onion, garlic powder and celery salt. Mix well. Set in refrigerator overnight. Make round balls and roll in chopped nuts. (Optional: Roll one large ball in nuts.)
In non-stick skillet, heat 1/2 tablespoon oil; add turkey and onion. Cook, stirring occasionally, until onion is tender and turkey is done. Add 1 tablespoon flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in tomato sauce; add basil, fennel seed and oregano. Bring to a boil. Reduce heat and cook while stirring for 1 minute. Preheat oven to 425°. Spray a 9 x 5 x 3-inch loaf pan with Pam and transfer turkey mixture to pan; sprinkle with Mozzarella cheese.
Mix cookie crumbs with mayonnaise. Press into 9 x 13-inch pan, reserving crumbs for topping. Bake 7 to 10 minutes. Mix pudding with rest of ingredients, adding a few crumbs and mix. Pour into crust; top with more crumbs. Chill.
Boil chicken in salted water until tender. Debone and cut into 1-inch pieces. Soak tortillas in reserved chicken broth for 15 minutes. Layer tortillas in bottom of 3-quart casserole. Add chicken as second layer.
Heat oven to 375°. Reserve 2 tablespoons of the egg; set aside. Mix remaining egg, tuna, onion, cheese, parsley, celery salt and pepper. Prepare biscuit dough. Roll dough into rectangle, 15 x 10-inch. Spread with tuna mixture. Roll up, beginning at wide side. Place seam side down in ring on greased baking sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Turn each section on its side. Bake 25 to 30 minutes. Serve hot.
Saute ground meat. Pour half of the batter in iron skillet that has oil in it. Sprinkle with meat, grated cheese and chopped pepper. Add rest of batter. Bake at 350° for 45 to 50 minutes. Cook pinto beans and you have a great meal.
Mix first 4 ingredients. Crumble Ritz crackers over top. Melt butter and drizzle over top. Bake at 350° for 25 minutes.
Line bottom of large baking dish with cake pieces. Stir boiling water into gelatin in medium bowl for 2 minutes, or until completely dissolved. Stir in cold water. Pour over cake pieces. Top with strawberries, reserving several for garnish, if desired. Pour milk into large bowl. Add pudding mix; beat with wire whisk 1 minute. Spread evenly over cake pieces and strawberries. Let stand 5 minutes. Spread whipped topping over pudding. Refrigerate 4 hours, or until set. Garnish with reserved strawberries. Yields 15 servings.
Grease and flour 2 loaf pans thoroughly stir together flour, baking soda and salt. in a large bowl of electric mixer at medium speed, beat together oil, sugar, eggs and vanilla. Gradually beat in flour mixture until smooth. Fold in apples and pecans. Turn into prepared pans. Bake until toothpick inserted in center comes out clean. Bake at 350 degrees about 1 hour.
Dissolve jello and gelatine in hot water. Add cold water and chill. Add ground cranberries, apples, celery, pineapple, sugar and pecans to jello. Grease dish or mold with mayonnaise to prevent sticking. Chill. Serves 18 to 20.
Drain beans and mix with olives, ham and onions. Add mayonnaise and toss.
Mix first 3 ingredients until creamed well. Beat in egg, then add remaining ingredients. Mix well. Chill dough for 1/2 hour. Roll balls, then press with fork on cookie sheet. Bake at 375° until done. Brush each cookie with beaten egg mixture before baking to give a nice glaze.
Mix all ingredients. Knead dough. Roll and cut out. Bake on ungreased cookie sheet.
Combine all ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 50 minutes.
In microwave, melt butter and marshmallows together (2 to 6 minutes, depending on power level). Stir often. Grease an angel food pan or Bundt pan. Combine butter mixture, popcorn and M&M's. Press into pan. Let set 1 to 2 hours before unmolding.
Beat eggs until frothy and add sugar slowly. Beat on medium speed while adding oil. Blend in vanilla and squash. Mix dry ingredients and add to squash mixture. You may add nuts or raisins if you wish. Grease and flour 2 bread pans. Bake at 350° for 45 - 60 minutes.
Must prepare ahead. Early in the day put a large chicken or hen in a stew pot and cover with water. Add salt and pepper to taste. Bring to a boil and reduce heat and simmer until meat is falling off bone. Remove chicken and let cool. Bone chicken and put back in pot.
Layer ingredients in casserole as desired and top with Cheddar cheese. Bake at 350° for 30 minutes. Serve immediately. Serves 8.
Combine sugar, butter and eggs; blend thoroughly. Sift flour with salt, baking powder and nutmeg. Add to sugar mixture alternately with milk. Mix until dough is smooth. Drop balls of dough from an ice cream scoop onto a greased cookie sheet, or roll out dough about 1/2-inch thick on a floured cutting board and cut into desired shapes, then place on cookie sheet. Bake in a 375° oven for about 10 to 12 minutes. Makes 2 1/2 dozen cakes.
Put undrained beans and tomatoes in food processor. Process until just chopped, not mashed. Brown and drain sausage. Add seasonings, potatoes, onion and water. Add to tomatoes and beans. Bring to boil and simmer for 2 hours. Serves 10 to 12.
Mix together Bisquick, Parmesan cheese, Italian seasoning, paprika, salt and pepper. Coat chicken breasts with mixture and place on Corning Ware dish with 2 tablespoons of oil. Cover dish and bake on 400° for 45 minutes. Spoon spaghetti sauce over chicken breasts and sprinkle with Mozzarella cheese. Return to oven until cheese melts. Serve over rice or noodles.
Cook potatoes in skins; chill well (they grate better). Grate potatoes; set aside. Sprinkle a little salt on. Blend butter and sour cream and alternate layers of potatoes and soup. You can add a little onion. Cover with cornflakes and dot with butter. Bake at 350° for 45 minutes.
Grate rinds; set aside. Squeeze juice. Combine this juice with juice from cherries and pineapple in a saucepan. Add sugar; bring to a boil. Add jello and dissolve. Add other ingredients. Mold and chill. Serves 12.
Melt chips and butter in saucepan over low heat, stirring constantly. Remove from heat and add salt. Add sugar alternately with milk, blending well. Add vanilla and mix well. Chill in refrigerator 20 to 30 minutes.
Brown meat; add all ingredients, except carrots and potatoes. Let simmer for 45 minutes. Add carrots and potatoes; cook until done.
Separate each unbaked biscuit into halves. Put a wiener on each half, then fold. Place on a cookie sheet and bake for 8 to 10 minutes or until golden brown in a 375° oven. May also add shredded Cheddar cheese with wiener, if desired.
Place all ingredients in a blender. Blend on high for 30 seconds or until smooth. For an extra refreshing drink, add 1 cup of ice and blend well. Yields 4 (8 ounce) servings. Good and tangy!
Grease medium size casserole dish. Line bottom with zucchini. Add salt, pepper and garlic salt to taste. Cover with sliced or chopped onion and top with tomato slices to cover. Repeat salt, pepper and garlic salt to taste. Top with slices of American cheese. Cover with foil and bake at 350° for 30 minutes.
Combine all ingredients, except vanilla and pecans, in buttered, 3-quart, glass mixing bowl. Cover with plastic wrap. Microwave on Medium for 15 minutes. Stir and continue cooking on Medium for 13 to 15 minutes or until a soft ball forms in cold water. Add vanilla and beat until mixture forms soft peaks. Stir in pecans.
Preheat oven to 350°. Mix dry ingredients in a large bowl. Add beaten eggs and strawberries with liquid. Stir; add oil, lemon juice and pecans; mix thoroughly. Pour batter into 2 greased and floured loaf pans or make 1 loaf and muffins. Bake one hour, or until a straw tester indicates bread is cooked. If making muffins, place them in oven with loaf pan during the last 25 to 30 minutes of baking time. Cool on racks, invert loaf and slice when cool. Wrap tightly to freeze. Good warm or at room temperature plain or with strawberry butter.
Heat oven to 350°. Microwave chocolate and margarine in large microwavable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir granulated sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Fill greased 1 3/4 x 1-inch miniature muffin cups 2/3 full with batter. Bake for 20 minutes or until toothpick comes out with fudgy crumbs. Do not overbake. Cool slightly in muffin pans. Loosen edges with tip of knife. Make 1/2-inch indentation in top of each brownie.
Spray saute pan liberally with cooking spray. Heat pan over low to medium flame. Saute onions, garlic and scallops until scallops are brown around edges. Add wine, salt and pepper. Allow to bubble until almost dry, stirring frequently. Combine melted butter and lemon juice and toss with scallops. Sprinkle with Parmesan cheese before serving.
Cream together cream cheese, egg and sugar. Add Cool Whip and walnuts. Fold in cherries, sliced in half. Use the rest to top off pie. Use graham cracker pie crust.
Cook chorizo; drain. Brown hamburger; drain. Cut Velveeta into squares and melt. Mix all ingredients together and serve warm or cold with tortilla chips.
Gradually add sugar to moisten ingredients. Add oil, zucchini and flour to mixture. Bake at 350° for 50 to 55 minutes.
Stew chicken and remove from bone. Place in 9 x 12-inch baking dish. Mix soups and milk; heat. Pour over chicken. Mix margarine and broth with dressing. Spoon over top of chicken and soup. Bake at 350° for 30 minutes.
Mix softened cream cheese and sharp cheese together. Add other ingredients. Let chill and form into balls.
In 3-quart microwave-safe casserole, combine broccoli, carrot, onion and water. Cover with lid; microwave on High 5 minutes or until veggies are tender.
To mix, sift flour once and measure. Add soda, baking powder, spices and salt. Sift together 3 times. Cream butter. Add sugar gradually and cream together until light and fluffy. Add well beaten eggs, then molasses. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Bake in greased pan in moderately slow oven at 325° for about 45 minutes, until done. Cut in squares. Good with a sauce (caramel or vanilla).
Combine egg, bread crumbs, onion, relish, dressing, Worcestershire sauce, salt and pepper. Add beef and mix well.
Sift dry ingredients together. Cream butter and sugar. Add dry ingredients, water and flavoring; knead. Cool, then roll thin. Cut and bake in 350° oven for 10 minutes. Sprinkle with sugar.
Beat egg yolks and sugar until lemon colored. Soak gelatin in 1/4 cup water and melt over hot water.
In saucepan, over medium heat, mix cocoa and sugar. Add margarine and milk. Bring to a boil for 1 minute. Remove from heat. Add peanut butter, vanilla and oats. Stir. Drop by teaspoonfuls onto waxed paper. Let harden. Yields 2 1/2 dozen. Can freeze.
Mix all ingredients together except sour cream. Pour one-half of mixture in an 8-inch square pan; allow to congeal. Spread top with sour cream. Spread remainder of mixture on top; refrigerate.
Dissolve yeast in warm water. Add sugar. Add evaporated milk to the yeast and sugar mixture. Warm on top of stove or in microwave to approximately 110°.
Sift salt, soda and flour; mix ingredients in order given. Drop by teaspoon on greased cookie sheet. Press flat. Bake at 350° for 12 to 15 minutes. Makes about 4 dozen 2-inch cookies.
Preheat oven to 350°. In a large bowl, add all ingredients except cheese and mix together. In large, greased baking dish, place mixture and top with cheese. Bake uncovered for 45 to 75 minutes or until rice is done.
In a skillet, saute onion, green onions and celery in oil until tender. Add chopped parsley. Drain oysters and cut into pieces. Add oysters to skillet mixture and cook until liquid is absorbed. Remove any hard crusts from the softened bread and add to oyster mixture, cooking until mixed. Serves 8.
Combine margarine, flour and	ice cream to make the dough. Chill overnight.	Roll out dough into squares or fill with favorite filling.	Seal edges and form into crescents. Bake in 350° oven for 15 to 20 minutes.
Mash avocado with fork. Blend in tomato (seeded and finely chopped). Add green pepper, onion salt, chili powder, lemon juice and mayonnaise. Serve with crisp vegetables or corn chips. Makes 1 1/2 cups.
Make the potatoes for 8 according to directions on box of instant potatoes. Mix in cream cheese and sour cream. Salt and pepper to taste. Put into pan and dot with butter and paprika. Bake at 350° for 30 minutes.
Mix sugar and cocoa. Melt butter and add to cocoa and sugar. Add other ingredients. Place on medium heat and stir until it comes to a hard boil (a boil that can't be stirred down). Boil for 1 1/2 minutes. Take off and beat until ready to spread.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon. Set aside.
Tear up the bread in a bowl. Pour enough cold milk over this to cover. Let it get soggy for a few minutes. Beat the eggs and sugar. Add to the bread. Add the cut up peaches or any other fruit. Sprinkle with cinnamon. Stir all this together and pour in a 9 x 12-inch baking dish. Bake 45 minutes at 300°.
Mix the last 4 ingredients in a large bowl. Be sure to mix well. Add the cut up chicken wings. Mix well to cover with marinade. Cover with lid and refrigerate for 12 to 24 hours. When ready to cook them, line a cookie sheet with foil. Place chicken wings on sheet and cover with any marinade that is left. Bake at 325°, uncovered, for 2 1/2 hours, turning them if necessary. Remove with tongs and serve as an hors d'oeuvre or with rice as a main course.
Combine pickles, sugar, hot sauce and pepper flakes in a large bowl; stir well. Cover and let stand 2 hours, stirring occasionally. Spoon pickles into pint canning jars. Add a clove of garlic to each jar. Cover with metal lids and screw on bands. Store in refrigerator. Yields 3 pints.
Soften cream cheese and margarine. Beat with mixer on medium until smooth. Add milk. Stir in chicken or turkey and pepper. Separate rolls into 4 squares. Pat 1/2 cup of meat mixture in center of each square and bring the 4 corners to the center and pinch to seal. Bake on ungreased sheet for 20 to 25 minutes. Makes 4 servings. Freezes well.
Prepare spinach according to package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended. Add liquor slowly. Add seasonings and cheese. Stir until melted. Combine with spinach. This may be served with buttered bread crumbs. Freezes well. Serves 5 to 6.
Brown ground beef. Add beef consomme and tomatoes. Add water, carrots and seasoning (to taste). Simmer 1 hour.
Brown hamburger; add salt and pepper in large skillet. Add vegetable soup and cooked macaroni. Simmer for 15 minutes; add Cheez Whiz and simmer for 5 minutes or until cheese has melted and blended in.
Melt butter, blend in flour and salt; stir with whisk until bubbly. Add milk slowly, heat until thick.
Combine all ingredients except fillets. Dredge fillets in melted butter. Roll in bread crumb mixture. Bake at 375° for 25 minutes.
In an oblong pan that has been sprayed with Pam, spread nuts on bottom. Place coconut on top of nuts. Mix cake mix as directed and pour over coconut. Melt margarine and cream cheese together and add powdered sugar. Pour over cake mix and bake for 45 minutes at 350 degrees.
Combine all dry ingredients and sift. Add shortening and work to fine crumb stage; then mix egg and cream together. Pour over the other ingredients and work together. Pinch off in small size and fill with favorite filling. Fry.
Line pie pan with bottom crust. Place half of the apples in the crust; set aside. In a mixing bowl, combine sugars, gingersnaps, cinnamon, nuts and butter. Sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Cover with top crust which has a few slits cut in it. Cover loosely with foil. Bake at 375° for 35 minutes.
Combine all of the ingredients. Place in airtight container. Add three to four tablespoons per cup of boiling water.