HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni according to package directions; drain. Set aside. Saute onions, garlic and green pepper until tender. Add ground beef and brown; add spaghetti sauce. Bring to boil, then pour over macaroni. Pour into a large baking dish or pan; cover with cheese slices. Put into oven at 350° until cheese melts. Enjoy. Family favorite.
Stir flour, sugar and cinnamon in small bowl. In large bowl, beat eggs and oil until frothy. Gradually add flour mixture. Beat until smooth. (May add a little milk.) Mix in nuts, carrots and raisins. Pour into two greased and floured 8-inch round pans. Bake at 350° for 25 to 30 minutes. Double recipe makes 3 layers and 6 cupcakes. Cool in pans 10 minutes and remove and cool on rack.
Mix milk, sugar and margarine and cook for 14 minutes; remove from heat and add marshmallow cream and chocolate chips. Beat until all melted. Add nuts and vanilla. Pour in buttered pan and let cool. Cut in squares. Makes about 5 pounds.
Mix all ingredients together and put in casserole. Top with Velveeta cheese and sprinkle with paprika. Bake for 20 minutes at 325°.
Cut softened butter into powdered sugar. Add cream and vanilla. Mix to desired consistency. Add more liquid to make thinner. Add less or more powdered sugar, if wanted thicker.
Cut up sweet potatoes and pears and place into a greased baking dish. Add the oranges and raisins. Heat pear juice to boil. Add cornstarch (which has been mixed with a little water) and the butter. Cook until thick. Pour over sweet potatoes. Bake at 350° for 30 minutes or 15 minutes on High in microwave.
Cook noodles according to box directions. Rinse and chill. Dice tomatoes, cucumbers and onion. Combine the spaghetti, which can be cut into smaller pieces, with the tomatoes, cucumbers and onion. Add the seasoning salt and mix well until all ingredients are coated. Pour the Italian dressing over combined ingredients. Mix together. Chill. Delicious for summer with hamburger, chicken, steak, etc.
Cook pasta and allow to cool. Then add shredded cheese and 1 1/2 cups chow mein noodles. Add Italian dressing and pour over all of this and put in refrigerator and let cool, eat til you can't eat anymore.
Mix cream cheese with powdered sugar and Cool Whip. Spread over cooked crust and set aside. Mix pudding and milk. Spread over cream cheese. Spread layer of Cool Whip and nuts.
Sift together Pillsbury's all-purpose flour, soda and salt. Cream butter. Gradually add 1 cup firmly packed brown sugar and sugar, creaming well. Blend in 1 unbeaten egg and vanilla; beat well. Add in dry ingredients gradually, blending well. Stir in chocolate morsels, chopped nuts and chopped cherries. Drop by rounded teaspoon onto greased cookie sheets. Bake at 375° for 10 to 12 minutes.
Cut bell peppers in half lengthwise; remove core and seeds. In a medium bowl mix beef, rice, pepper, oregano, garlic powder, tomato sauce, egg and half of the 8 ounce can of tomato sauce; blend well. Spoon beef mixture into bell pepper halves; top with remaining tomato sauce. Cover with waxed paper. Heat in microwave on Roast for 19 to 22 minutes. Allow to stand 4 minutes, covered, before serving.
Day Before: Put meat in large pot and cover with water; add vinegar. Bring to a boil and simmer 2 hours or until tender. Add water as needed. When done, cool, then put into a covered dish (meat and broth) and refrigerate.
In skillet, break sausage into small pieces; brown lightly and drain well. Place half of the potatoes in 2-quart casserole; sift half the flour over and sprinkle with half the salt. Top with half the sausage, then half the cheese. Repeat with remaining potatoes, flour, salt, sausage and cheese. Pour milk over all. Cover and bake in a moderate oven (350°) for 50 to 60 minutes, or until potatoes are tender. Uncover and bake 10 minutes more. Makes 4 to 6 servings.
Combine first 4 ingredients in large bowl. In blender, whiz bananas, dates and water. Mix all ingredients well. Spread on jelly roll pan 1/2-inch thick. Bake at 200° for 90 minutes, stirring every 30 minutes until golden and almost dry. Turn oven off and leave pans in oven to complete drying. Store in airtight container. Wheat germ, bran, sesame seed and raisins can be added.
Excluding eggs, cook corn bread according to package directions. After done, place cooked corn bread in large bowl. Add remaining ingredients. Mix well. Mixture should be loose. Place mix in baking dish. Bake for 20 minutes or until firm and brown in oven at 350°. Serve with favorite meat dish. If desired, serve favorite gravy over dressing.
Wrap 1/3 piece of raw bacon around 1 section of a Waverly wafer. Lay seam down on broiler pan and bake for 40 minutes at 325°.
Scrub ham with a brush to remove any mold on the skin. Soak ham in cold water for 8 hours. Place ham in roaster, fat side down, add 5 cups water. Cover top of pan with foil (making airtight as possible) before putting on the roaster lid. Place roaster in a cold oven and set temperature at 500°. Bake at 500° for 10 minutes. Turn off. Leave ham in oven for 3 hours, undisturbed.
Finely shred 1 teaspoon orange peel. Peel and section orange; set aside. For filling, combine Ricotta cheese, the 2 tablespoons sugar and orange peel; set aside.
Rinse and drain chickpeas and place in blender with other ingredients. Blend well. Sprinkle with a little olive oil. Garnish with parsley.
Mix all cake ingredients at once. Do not beat. Put mixture into a 13 x 9 x 2-inch baking dish. Bake at 350° for 30 to 35 minutes. Cool cake before icing. This is important!
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Set aside. Combine half and half and remaining ingredients. Add to dry ingredients, stirring just until moistened. Pour batter into a well-greased loaf pan. Bake at 375° for 45 to 50 minutes or until golden. Remove from pan and serve immediately or cool on a wire rack.
Cook the fish and the spinach separately (drain spinach well). Butter a baking dish and line with cooked spinach. Top with cooked fish. Pour a white wine sauce over fish and bake only until heated through.
Saute the zucchini, onion and carrots in margarine until tender. Add garlic to desired taste. In a bowl, mix together well the sour cream, chicken soup and croutons. Add to sauteed zucchini and carrots. Place in a 13 x 9-inch baking dish sprayed with Pam. Sprinkle with extra croutons, if desired. Heat in a 350° oven for 20 to 25 minutes.
Mix the first 7 ingredients in bowl; let stand. Put head of cabbage in boiling water to loosen leaves. Peel off. Mix remaining ingredients together. Fill leaves and fasten with toothpick. Pack in roaster pan. Pour sauce over. Bake at 325° for 1 hour. Check and bake 1 hour longer. Add water if needed.
Grease a 13 x 9 pan. Mix ingredients and bake at 400° for 30 minutes.
Make cake mix according to package directions and put in a 9 x 13-inch pan. Combine rhubarb, sugar and jello and spread over prepared cake mix. Bake according to package directions.
Heat oil in skillet over medium-high heat until hot. Crumble turkey into skillet, stir in onion. Cook until turkey is no longer pink and onion is tender, drain. Stir in seasoning mix, chili powder and water. Heat to boiling, reduce heat. Simmer, stirring occasionally, 15 minutes. Salt and pepper to taste. Layer lettuce, tomatoes and green pepper in salad bowl. Spoon turkey mixture over top. Sprinkle with cheese. Garnish with corn chips, dairy sour cream and sliced ripe olives.
Combine all ingredients in a medium bowl; stir well. Cover and chill thoroughly. Serve with salad greens. Yield: 2 cups (11 calories and 0% fat per tablespoon).
Flatten on cookie sheet, slightly greased. Bake at 375° for 10 to 12 minutes.
Cook in saucepan slowly until thick (not too thick). Cook pie shell about 1/2 done. Add potato mix. Cook about 15 minutes at 350°. Put meringue on top and cook until light brown at 300°.
Cream together margarine and Crisco real good. Then add sugar and beat real good on medium speed. Add eggs one at a time, mixing after each egg. Add vanilla flavoring and beat real good until batter is fluffy.
Grate cabbage and carrot. Chop onion. Pour 3/4 cup sugar over and mix. Bring rest of ingredients to a boil and pour over cabbage mixture. Mix. Will keep weeks in refrigerator.
Place carrots, celery and a little water in crock-pot. Precook for about an hour on low setting (if you have time) before adding chicken. Place chicken on top of vegetables. Sprinkle onion soup mix on top of chicken, then add cream of mushroom soup and enough water to barely cover chicken. Total cooking time for chicken is 8 hours. One hour before chicken is ready, remove chicken carefully from crock-pot and stir in Minute rice. Put chicken back in crock-pot.
Saute celery, onion and green pepper in 1/4 cup margarine until tender. Add tomatoes, water and seasonings. Cover and simmer 30 minutes. Add shrimp and cook 4 to 5 minutes. Mix cornstarch with water in a cup until all lumps dissolve. Stir into sauce. Cool and stir until mixture thickens. Serve over rice.
Heat shrimp soup, cream cheese and gelatin until dissolved. Add celery, onion and mayonnaise. Season with lemon juice, salt, Tabasco, Worcestershire and parsley to taste.
Melt 2 tablespoons butter in a large saucepan. Saute onion in butter until brown. Add washed, drained spinach to onion and cook, covered, for 3 to 5 minutes. Drain and chop. Return spinach to a saucepan. While spinach is cooking, work remaining butter and flour together with a fork. When spinach is cooked, lower heat and add butter-flour mixture a little at a time until all is smoothly incorporated. Add milk and seasonings. Reheat. Use as a garnish with other vegetables. Serves 6.
Cut cabbage in large pieces, stalk and all. Put in 4-quart cooker. Add bacon grease, salt, pepper and water. Cook until done, adding more water if necessary.
Cut crusts from bread. Spread lightly with margarine or butter. Then spread with cream cheese and chives. Place three whole pimiento stuffed olives lengthwise at one edge of the bread. Roll bread around olives. Roll tightly in waxed paper and twist the ends. Freeze until ready to use. Then thaw until bread is soft enough to cut. Each roll makes 4 to 5 small wheels with olive in the middle.
Sift dry ingredients together and cut in shortening. Mix yeast and water with buttermilk and mix into dry ingredients. Knead lightly. Store in greased, covered bowl in refrigerator. To use, take out amounts needed. Roll and cut. Bake at 450° for about 20 minutes until brown.
Dissolve gelatin in boiling water in a bowl. Add frozen strawberries. Stir until gelatin thickens. Add bananas, pineapple and pecans; mix well. Pour half the mixture into 9 x 13-inch dish. Chill until set. Layer sour cream and remaining gelatin over top. Chill until set. Makes 10 servings.
Place beans in colander and rinse with cold water. Dry on paper towels and transfer to a large serving bowl. Combine oil, lemon juice, oregano, salt, pepper and basil in a small bowl or jar with lid. Stir or shake well. Pour over beans. Add tuna, tomatoes, onion and parsley; toss to combine. Chill well before serving.
Pour marinade into sealable plastic food storage bag. Add steak; turn to coat. Refrigerate 30 minutes to marinate.
Mix ingredients in order given. Stir well in bowl. Bake at 375° for 12 minutes.
Sift and mix dry ingredients. Mix in other ingredients and bake in 3 layers at 400° for 25 minutes.
Saut onion, bell pepper and celery in oil. Add milk, cheese and tomatoes. When cheese is melted, add rice and crab meat. Mix thoroughly. Spread in casserole and top with crushed Fritos. Bake at 350° for 20 minutes.
Beat eggs and sugar in a thick boiler. When mixture is hot, add the flour, nuts and vanilla and mix thoroughly. Bake in flat pan at 300 degrees for 20 minutes. This cake will be chewy and will stay moist and fresh if wrapped tightly.
Place bacon on bottom of large pot and cover with half the sauerkraut. On this spread half the chopped onion and apples. Next, place pork roast. Repeat layer of sauerkraut, apples, and onion. Cook covered on low heat for 30 minutes, then place covered pot in oven at 325 degrees for 3 hours. Serves 8-10.
Mix artichoke hearts with green beans, cheese, 1/2 cup crumbs and garlic salt in bowl. Place in greased 1-quart casserole. Dot with butter and top with additional bread crumbs. Bake at 350° for 30 minutes.
Mix in skillet. Cook until tender. Salt and pepper to taste. When done, stir in 1 tablespoon Italian seasoning.
Cream the butter and sugar. Add eggs one at a time. Cream thoroughly. Dissolve the soda in buttermilk. Cut candy in small pieces with scissors. Mix all ingredients together. Bake at 250° for 2 1/2 hours in a tube pan lined with paper.
Mix well with fingers the oats, flour, sugar, salt and shortening. Pat 1/2 mixture into greased 9 x 9 x 2-inch pan. Spread jelly evenly over the dough. Sprinkle remaining batter over the jelly layer. Lightly pat down the topping with your fingers. Bake in a preheated 350° oven for 25 to 30 minutes, or until golden brown. Cool in pan on a rack. Cut into 24 bars.
Scald the heavy cream. Add chocolate chips and stir until melted. Refrigerate overnight. Whip.
Place Starter in refrigerator for 3 to 5 days. Mix together well and add to Starter 3/4 cup sugar, potato flakes and 1 cup warm water. Let Starter stand out of refrigerator for 8 to 12 hours. Stir well. Take out 1 cup to make bread or to give away. You must take out at least 1 cup or Starter will deflate.
Preheat oven to 350°. Salt and pepper chicken to taste. Place chicken in a 13 x 9-inch baking pan. Sprinkle 1 cup rice over chicken. Pour cream of celery soup and cream of mushroom soup over chicken and rice. Fill cans with water and pour over chicken. Dot with margarine and sprinkle with paprika. Bake at 350° for 1 hour, covering with aluminum foil. After 1 hour, remove foil and bake for 30 minutes.
Preheat oven to 350°. Beat together butter and cheese in a bowl with an electric mixer until smooth. Beat in the remaining ingredients. Roll rounded teaspoons of dough into balls and arrange 3-inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden brown. Bake 15 to 18 minutes. Makes about 50 crisps.
Mix and chill the first three ingredients. Add 7-Up just before serving. Serves 50 to 60 punch cups.
Mix 4 egg yolks, 1/2 cup sugar, 2 tablespoons flour, 3 tablespoons water and 1/4 teaspoon salt in top of double boiler. Stir over boiling water until mixture is thick and smooth. Add butter, lemon juice and lemon rind. Set aside to cool. Beat 2 egg whites until stiff and fold in the cooled custard. Pour into baked 9 inch pie shell. Cover with a meringue made from remaining egg whites, with a few grains of salt, beaten in until frothy. Add 4 tablespoons sugar slowly and a few drops of vanilla until stiff, but not dry. Pile on pie. Bake at 300° for 20 minutes until meringue is golden brown.
Pour boiling water over oats; cover and let stand 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats mixture; mix well. Sift together flour, soda, salt, nutmeg and cinnamon; add to creamed mixture. Mix well. Pour batter into well-greased and floured 9-inch square pan. Bake in preheated 350° oven for 50 to 55 minutes. Do not remove from pan.
In an	8 x 8-inch dish, layer beans, mashed avocados, sour cream (mixed with taco seasoning), olives, green onions, tomatoes, shredded lettuce and cheese. Serve with Tostitos, Doritos, etc.
Preheat oven to 400°. Sift dry ingredients together, then, using a pastry blender or two knives, cut in butter. Combine milk and egg and slowly add to flour until mixture is wet enough to hold together. Turn onto a floured board. Knead, then roll to 1/2-inch thickness and cut with a biscuit cutter. Bake for 10 to 12 minutes or until lightly golden. Yields about 2 dozen biscuits.
Thoroughly mix dry ingredients. In a separate bowl, mix wet ingredients. Combine the two and mix until smooth. Pour into greased pan and bake at 325° for 27 to 33 minutes.
In big pot, empty crushed tomato contents. Add 1 1/2 cans of water. Add all ingredients and heat 45 minutes.
Cook macaroni according to package directions and drain. In a large bowl toss macaroni with sour cream, pickle relish, green pepper, onion, vinegar and mustard. Fold in cheese and hot dog pieces. Chill 3 to 4 hours to blend flavors. Makes approximately 6 cups.
Preheat oven to 400°. Grease 10-inch glass pie plate. Combine cheese, chicken, broccoli (drained) and onion in prepared pie plate. Combine remaining ingredients in blender or in a bowl. Mix or blend at high speed until smooth. Pour over ingredients in pie plate. Bake 25 to 30 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes before serving.
Heat water; add cream cheese, sour half and half and butter until all ingredients are melted. Add milk, salt, garlic and potatoes. Put in buttered casserole dish. Top with paprika and pats of butter. Bake 1/2 hour at 350°, covered. Uncover for the last few minutes.
Mix butter and sugar until creamy. Add eggs, one at a time. Add flavorings. Add flour alternately with sour cream. Bake at 325° for 1 1/2 hours.
Dissolve jello in boiling water; chill. Freeze milk 1/2 hour and whip with beater. Combine jello, milk, cream cheese, sugar, vanilla and pineapple in large bowl.
Place rice, soup and wine in 9 x 13-inch baking dish sprayed with nonstick coating. Mix well. Lay chicken pieces on top. Sprinkle with onion mix. Cover tightly with foil. Bake at 325° for 2 hours. Makes 2 to 4 servings.
Mix cream cheese, sugar and vanilla at medium speed on electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using the back of a spoon, shape into ten 3 1/2-inch shells. Place on waxed paper-lined cookie sheet. Freeze 2 hours or overnight. When ready to serve, fill with cherry pie filling.
Place ingredients in crock-pot with lid on for 5 hours. Cook another 5 hours with lid off. Place in sterilized jars. Cook on high!
Melt margarine and cocoa in large saucepan. Add sugar, egg, vanilla, flour and pecans. Mix well. Pour into greased and floured pan (15 x 10 1/2 x 1/2-inch). Bake at 350° for 20 to 30 minutes. Spread marshmallow cream on top of warm cake.
Cream the butter and sugar, then add egg yolks, vanilla, chocolate, marshmallows and nuts. Beat egg whites until stiff and fold into first mixture. Roll 10 graham crackers until fine. Line bottom of baking dish or pan with 2/3 of the crumbs. Pour mixture over the crumbs. Use remaining crumbs to cover the top. Chill, then slice and serve with milk, coffee and a gelatin dessert.
Put all ingredients into large pot; cook until the vegetables are tender (about 1 hour). Great for freezing!
Cook unpeeled potatoes in water until soft, but firm. Drain and cut into 1-inch cubes. Place in an ungreased 2 1/2-quart baking dish. Add pimientos, onion, garlic and onion salt. Toss gently. Sprinkle with cheese. Place bread cubes on top and pour oleo over. Bake uncovered at 350° for 30 minutes or until bread is toasted.
Combine all in large pan. Simmer 10 minutes. Remove cinnamon sticks and cloves. Serve hot. Makes 1 1/2 gallons. Store in refrigerator when cool. Serve desired amount heated.
In a tall glass combine the cocoa powder and sugar. Add 2 tablespoons of the buttermilk and stir until no lumps remain. Mix in the remaining buttermilk. Stir well again and serve. Serves 1 (make sure that you purchase plain unsweetened cocoa).
Mix well the gelatin and boiling water. Stir until slightly thickened. Add remaining ingredients. Pour into mold and chill.
Mix dry ingredients and shortening until crumbly. Stir in egg and milk. Drop on cookie sheet or knead and cut in squares. Bake at 400° for 10 to 12 minutes.
Beat egg yolks. Add butter. Beat well. Add sugar and milk, then coconut milk.
Dissolve yeast in warm water. Mix with buttermilk. Sift dry ingredients together. Cut in shortening and add yeast mixture and buttermilk. Knead enough to hold together. Store in refrigerator until ready to use. Roll dough out to 1/2 to 3/4-inch thick and cut with biscuit cutter into biscuits to be placed in melted butter. Fold over. Place in pan and let rise 1 to 1 1/2 hours in warm place. Bake at 400° for 15 to 20 minutes.
Peel, core and slice apples. Add only enough water to cook apples until soft. Press through fine sieve or put into food blender and measure. Combine all ingredients in crock-pot turned onto highest heat. Cook covered 4 hours, stirring occasionally. Remove lid. Reduce heat to low and cook remainder of night. No need to stir. In morning, put hot apple butter into clean jelly jars and seal with new lids and rings.
Fry the veal for 2 hours. Put the red sauce onto the veal in the frying pan. Then put the Mozzarella cheese on and bake it in the oven at 100° for 30 minutes. Serve it with the French fries.
In 9 x 9-inch pan, melt margarine (in oven). Mix 1 cup white sugar, flour, baking powder, salt and milk. Mix well. Pour over melted margarine.	Do not mix. Pour over cherries and juice. Do not mix. Sprinkle 1/2 cup sugar over top. Do not mix. Bake at 350° for 45 minutes.
Preheat oven to 325°. Grease a cookie sheet, or line the sheet with parchment paper. Cream butter and brown sugar in electric mixer until light and fluffy. Stir in egg and vanilla. Add flour and baking soda, mix until incorporated. Stir in pecans and pecan meal. Drop cookies by spoonfuls. Cookies can be any size desired. For a rounded teaspoon of dough, space a couple of inches apart. Allow more spacing for larger cookies. Bake until golden. Baking time will vary greatly depending on the size of the cookies. Small (1/2 oz) cookies bake in 5 to 7 minutes. The medium (2 1/2 oz.) cookies take about 15 minutes. The extra large (5 oz.) bake in about 20 minutes. To avoid over baking, check cookies a couple of minutes before expected time is up.
Mix all ingredients and bake at 350° for 1 hour. Makes 1 large loaf or 2 mini loaves.
Cut together the butter and flour, then add the walnuts. Mix well. Press into 13 x 9-inch baking pan. Bake at 350° for 20 minutes. Let cool.
Brown hamburger and onion, then drain off grease. Add flour, brown sugar, paprika and chili powder, then add tomato juice and beans. Simmer 30 minutes or until done.
Cut meat into strips. Season meat. Heat nonstick skillet with 1 tablespoon oil. Brown seasoned meat. Remove meat, put to side. Using same pan, add onion, bell pepper and potatoes. Stir until onions are transparent. Add tomato sauce, peas and cooked meat. Simmer until potatoes are soft. Serve over white rice or alone. Top with crushed red pepper.
Preheat oven to 350°. Combine all ingredients in 1 1/2-quart casserole. Bake at 350° for 1 hour. Yield: 6 to 8 servings.
Cook beans. Place in casserole dish. In separate saucepan, melt margarine; add milk and flour, stirring until thickened. Add onion and cheese. Pour sauce over beans. Toss bread crumbs with melted margarine. Sprinkle on top of beans. Bake at 375° for 30 minutes, uncovered.
Pour heavy and light creams into freezer can of electric ice cream maker. Stir in sugar, vanilla and salt until sugar is to dissolved. Freeze, following manufacturer's directions. Serve immediately or spoon into freezer storage container; store in freezer.
Halve, pit and peel the avocados. Arrange on lettuce lined plates. Drain salmon and separate into chunks. Toss salmon lightly with onion and celery. Fill avocados with mixture. Combine remaining ingredients in jar with tight lid. Cover and shake jar vigorously. Drizzle over salmon and avocados. Ready to serve.
Mix all ingredients and spread on tortillas. Roll like a jelly roll. Chill overnight and slice just before serving.
Dissolve jello in boiling water and let cool 10 to 20 minutes. Beat cream cheese and milk. Drain pineapple and mix with cream cheese mixture. Combine remainder of ingredients. Marshmallows and/or nuts may be added. Chill until firm.
Heat oven to 375°. Mix well, flatten with a sugared fork. Bake 10 to 12 minutes.