HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare rotini according to package directions; drain. In large bowl, combine together cheese, salami, chickpeas, artichokes, vegetables, parsley and onions. In small bowl, whisk together 13 ounces Classico sauce, olive oil, vinegar, mustard and garlic clove. Pour dressing over pasta mixture, toss to coat. Cover and chill. Before serving, toss with olives.
Prepare Potato Buds for 8 people as directed on package, except decrease liquid by 1/2 cup. Mix cream cheese, garlic salt and onion salt; add to potatoes. Pour into baking dish (buttered). Pour 1/2 cup butter over top and sprinkle with paprika. Bake at 350° for 45 minutes.
Peel potatoes and slice into thin slices. Place in a casserole dish; add potatoes, butter, onion, milk; add salt and pepper to taste. Mix well.
Cook carrots until tender, drain. Add Cheez Whiz, mix well. Add remaining ingredients. Bake at 350° for 30 minutes.
Prepare potatoes according to directions on package, omitting butter. Add cream cheese and butter, stirring until combined. Stir in egg, green onions and parsley. Spoon potatoes into a greased baking dish. Sprinkle with paprika. Bake at 400° for 25 minutes or until thoroughly heated. Yields 4 servings.
Boil a roasting hen in 3 quarts of water with celery, onions and bouillon cubes until hen is tender. Discard the vegetables and debone the hen. Cut meat into bite-size pieces. Chill the broth. When cold, remove the chicken fat to use as shortening. Put flour in large bowl with 2 teaspoons salt sifted in. Work in chicken fat and milk (not too moist). Roll out onto a floured surface until very thin. Cut into strips and allow strips to dry. Add broth (Swanson) to chicken broth on hand. Bring to rolling boil with chicken in it. Drop dry strips of dumplings into broth, stirring constantly, until all are added. Reduce heat to simmer. Cover and cook gently until the dumplings are tender. Do not overcook. Serve hot/warm. Serves 12.
Preheat oven to 375°. Grease 12 x 8 x 2-inch baking dish. Sift flour, salt, baking soda and baking powder. Mix shortening, granulated sugar and 1/4 cup brown sugar until very light and fluffy. Add egg yolk, water and vanilla; mix well. Mix in flour mixture thoroughly. Pat into baking dish. Top with chocolate pieces. Next, beat egg white until stiff. Gradually beat in 1/2 cup brown sugar. Spread over chocolate. Bake for 25 minutes or until done. Cut into 32 bars while warm. Cool in dish. Makes 2 2/3 dozen.
You will need 2 small bowls or one bowl per person. Put milk and egg in bowl. Beat and add flour and mix until smooth. Set oven at 425°. Need pie pan (metal or glass) for each person. Cut butter or oleo; use it to grease pie pan and leave the rest in the pan. Put in the oven for 5 minutes before you are ready to pour batter in. Don't let butter or oleo brown. Quickly pour batter into heated pie pan. Tilt a bit, but do not stir. Return to oven; bake 12 to 15 minutes until golden brown. Set on hot pad and serve with syrup, jelly or fruit or plain. The pancake curls up like a bird's nest. Quick and easy to make.
Drain pineapple; reserve juice. Make cake as usual but use juice instead of liquid suggested for cake; add water if necessary. Bake in a 13 x 9-inch greased and floured pan at 350° until done. Cool. Cream the cream cheese with 1 cup of milk. Add remaining milk with pudding. Blend this. Fold in Cool Whip. After cake is baked and cooled, spread on pineapple, then cover with pudding mixture. Nuts or pineapple may be added.
Soak oats in	boiling water until cool. Cream sugars with Crisco; add eggs and beat well. Add oatmeal. Mix salt, cinnamon, soda and	flour together. Then	add to oatmeal mixture. Bake in 9 x 13-inch greased and floured pan for 40 to 50 minutes at 350°. Use favorite icing.
Tear cooked chicken into small pieces. Mix soups, Ro-Tel and broth. Pour crushed chips into baking pan. Place chicken on top of chips. Pour liquid over chicken. Top with cheese. Bake at 350° for 30 minutes.
Crush pretzels. Add margarine and 3 tablespoons of sugar. Mix together well. Press on bottom of pie pan. Cook at 400° for 10 minutes, then cool.
Melt morsels, stirring until smooth; set aside. In a large mixer bowl, beat cream cheese, chocolate and vanilla until light and fluffy. Fold in whipped cream. Pour into crust. Refrigerate until firm, about 3 hours. Garnish with whipped cream or topping.
Combine all ingredients. Drop from teaspoon onto greased pan. Bake at 325° for 15 minutes.
Beat egg well. Add sugar. Add dry ingredients and mix. Fold in apples, nuts and vanilla. Pour into greased 9 x 9-inch pan. Bake 30 minutes at 325°. Serve hot or cold.
Melt butter in 13 x 9-inch pan in 400° oven. Sift together flour and sugar. Add milk. This makes thin batter. Pour over melted butter. Spoon pie filling over batter as evenly as possible. Bake until batter comes to top and brown.
Mix 1 cup hot water and lemon jello. Cool. Mix 7-Up, mandarin oranges, marshmallows and crushed pineapple. Combine with lemon jello and set in refrigerator to set.
Combine jelly and chili sauce in crock-pot. Form meat into balls and drop in. Stir well to coat the meat balls. Cook on low heat for 6 to 8 hours.
Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together all the dry ingredients. Fold into pumpkin mixture. Spread in greased and floured 15 x 10 x 1-inch cookie sheet. Top with 1/2 cup nuts. Bake at 375° for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Roll from the narrow end in the towel. Cool in refrigerator. Unroll; spread with filling.
Separate eggs. Beat yolks. Add rhubarb. Combine sugar, flour and butter. Add milk; add to rhubarb and stir. Beat egg whites until almost stiff. Fold into other mixture. Pour into crust. Bake for 10 minutes at 400°, then for 40 minutes at 350°, or until golden.
In a heavy saucepan, boil the milk and sugar slowly until the mixture is turning loose from the saucepan. Next add the vanilla, pecans and coconut. Dip out by teaspoonfuls onto waxed paper.
Cream shortening. Add sugar gradually. Stir in molasses. Add 1/4 cup flour, sifted with soda, salt and spices. Stir thoroughly and add remaining flour, alternating with milk. Chill dough.
Saute ground beef and onion until brown. Add salt, pepper, garlic powder, tomato sauce and paste, Sloppy Joe mix, corn and water. Simmer 30 minutes.
Dissolve yeast in warm water. Stir in salt, sugar, oil and flour. Add up to 1 1/2 cups flour, 1/2 cup of flour at a time. Knead. Let rise 1 1/2 hours. Press onto pizza pan (greased). Top with your favorite sauce and toppings and bake.
Brown hamburger and onion. Add rest of ingredients. Put in baking dish and cover. Bake for 45 minutes at 350°. Add cheese and bake until cheese melts.
Place butter, evaporated milk, marshmallows, and morsels in the top of a double boiler. Heat on medium heat, stirring occasionally, until all ingredients are melted. When mixture is smooth, stir in the vanilla extract. Place the small pieces of broken graham crackers in a large bowl. Stir in marshmallow mixture until each piece of cracker is well coated. Put mixture in a 13x9 inch pan that has been sprayed with cooking spray. Sprinkle the top with remaining marshmallows. Allow s'mores to set for about 30 minutes before cutting. Use a warm knife for easier cutting.
Cook and stir ground beef and onion. Stir in flour, garlic, celery salt, pepper and mushrooms. Cook 5 minutes. Stir in soups. Simmer, uncovered, 10 minutes. Remove from heat; stir in sour cream. Serve over cooked noodles.
Combine tomatoes, zucchini, corn, green onions and avocado in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture and mix gently. Chill 3 to 4 hours, occasionally stirring gently. Stir gently and serve chilled or at room temperature with additional picante sauce. Makes 4 to 6 servings, about 4 cups salad.
Cook vegetables in water until tender. Add milk and cheese, stirring until cheese melts. Bring to a boil. Mix flour with water and stir in to thicken. Extra cheese is good.
Mix butter, marjoram, seasoning mix, oregano and parsley together. Place a dab of mixture in center of each chicken breast. Add 2 slices of cheese and roll up. Roll chicken in flour. Dip into egg, water and oil mixture. Then dip in herb stuffing crumbs. Bake 20 minutes at 350°. Melt remaining butter mixture with wine and add to chicken. Bake 25 minutes more.
Cream butter and sugar. Mix molasses with 1 teaspoon soda and add to butter mixture. Beat until light and fluffy. Sift flour, baking powder and spices. Add to boiling water, beating until very smooth. Add beaten eggs. Pour into pans to bake at 350° for 30 minutes. Cool and turn on platter. Dust with sifted powdered sugar and serve with whipped cream.
Heat oven to 325°. Grease and flour 10-inch tube pan. In large bowl, cream sugar, margarine and 1 1/2 teaspoons vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Cut up yams; add to creamed mixture, beating until well mixed.
Marinate the chicken for one hour in a combination of the ingredients. Bake at 350° for one hour.
Cream oil, sugar and eggs together. Add buttermilk and soda. Blend and add flour, baking powder, vanilla and salt. Drop by tablespoon on lightly greased cookie sheet. Sprinkle sugar on top and bake at 400° for 7 or 8 minutes.
Grease and flour a Bundt pan. Sprinkle nuts over bottom and set aside. Beat all ingredients for 2 minutes. Pour batter over nuts in pan. Bake at 325° for 45 minutes.
Mix all together to your liking. Chill. May add cooked, chilled green peas to above. Serve on bed of lettuce with bread sticks, or serve in tomato cups.
Steam onion and carrots separately in microwave or steamer until just tender. Put chicken stock, cinnamon, nutmeg, sugar, onions and carrots in a pot. Add cornstarch and bring to a boil until thickened. Serve hot.
Melt butter in skillet; brown meat on both sides. Season with salt and pepper. Add onion; cook until tender. Stir in rest of ingredients and cook over medium heat, stirring constantly until mixture boils. Cover and simmer 10 to 15 minutes, until meat is tender. Serves 4.
In a large bowl, cream the shortening and brown sugar. Add eggs and mix well. Blend well the flour, soda, salt, nutmeg, cinnamon and ginger. Stir coffee and dry ingredients into shortening mixture. Add pie filling, raisins and nuts. Mix thoroughly. Refrigerate 1 hour. Drop by teaspoons onto greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Mix and chill dough. Drop by rounded teaspoonfuls. Bake at 325° until golden brown. Don't overbake.
Melt butter in a casserole dish. Blend sugar, flour and milk together. Pour over butter. Spoon hot apples over batter. (Do not stir apples into batter.) Bake at 350° for approximately 45 minutes or until brown.
Melt margarine in baking dish. Add rice. Pour bouillon and soup over rice. Salt and pepper chicken. Arrange over rice. Bake at 375° for 1 hour and 30 minutes. Cover dish with foil.
Cook wild rice according to directions on package. Brown sausage with onion and pepper. Drain. Mix all ingredients. Place in 2 large or several small glass dishes. Add shredded cheese. Bake at 350° for 35 to 40 minutes.
Prepare Dream Whip according to package. Add dry jello, fruit cocktail and cottage cheese. Chill. Serve.
In heavy 2-quart saucepan with cover, combine sugar, sour cream, chocolate, salt and syrup. Cook and stir over medium heat until mixture boils. Cover and cook 3 minutes. Uncover and cook, stirring frequently, until candy thermometer registers 234° to 240°. Remove from heat. Stir in margarine and vanilla. Cool to 110° without stirring. Beat until creamy and has lost its gloss. Stir in nuts and pour in buttered dish. Chill until hard.
Cook jello and 1 cup hot water until dissolved. Add marshmallows and cook until melted. Add pineapple, cottage cheese and nuts. Prepare both packages of Dream Whip with milk, following directions on box. Add to mixture. Refrigerate until set.
Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover and reduce heat; simmer 1 hour or until tender. Remove chicken from broth; let cool. Bone chicken; cut into bite size pieces. Strain broth, discarding vegetables. Return broth to Dutch oven. Add bouillon granules, carrots, chopped onion and tomatoes; cover and simmer 30 minutes. Add chicken, zucchini and peas. Cover and simmer an additional 10 to 15 minutes or until vegetables are tender.
Place chicken in baking dish. Mix vinegar, water, mint and garlic together and pour over chicken. Liquid should come only 1/3 or 1/2 the depth of the chicken. Add salt and pepper. Bake at 400° for 50 minutes. Add olives to pan and bake 15 minutes longer. Serves 4.
Make cake. Cool. Mix vanilla pudding. Line punch bowl with cherry pie filling. Place cake on top of filling. Layer with vanilla pudding. Drain pineapple. Put a layer of pineapple, topped off with a layer of coconut. Sprinkle pecans on top. Continue this procedure until the punch bowl is full. Top off with Cool Whip and coconut.
Combine corn syrup, sugar and salt. Bring to boil over medium heat, stirring constantly, then cook for 5 minutes without stirring. Remove from heat. Stir in vanilla. Pour evenly over popped corn. Let cool slightly. Put butter on hands to help keep syrup from sticking and mold into 3 to 4-inch balls.
Mix first 4 ingredients together; beat in oil at a slow drizzle. Add celery seed. Goes great on chopped cabbage.
Cream butter and sugar in the mixer. When soft and fluffy, beat in the eggs and the vanilla. Add baking powder and flour to make a firm dough. Cut it with a small cookie cutter. Preheat oven to 350°. Place on greased cookie sheet. Bake for 15 minutes or until lightly coloured. When cool, spread jam between two cookies, then dust it with powdered sugar.
Mix the cooked spaghetti with beaten eggs, milk and grated cheese. Press into a 13 x 9-inch casserole dish. Sprinkle Mozzarella cheese over entire pan. Top with spaghetti sauce. Bake in a 350° oven for 25 to 30 minutes. If using a glass pan, lower heat to 325° and cook 30 to 35 minutes. Makes 8 to 10 servings. This recipe can be cut in half. Bake in a 10-inch round pie pan; makes 4 to 5 servings.
Sprinkle salt over the sliced cucumbers and onions. Let stand 1 hour. Put into quart jars. Mix the sugar, white vinegar, celery seed and 1/4 teaspoon powdered alum per jar and boil. Pour hot mixture over cucumbers and seal jar. Keeps in refrigerator for 1 year.
Mix the first 2 ingredients like crust. Pat in long cake pan. Bake at 350° for 10 minutes. Cool.
Combine pineapple juice, brown sugar, butter, cloves and cinnamon sticks in a large saucepan. Bring to boil; simmer for 5 minutes. Add lemon slices. Serve hot in mugs. Makes 1 1/2 quarts.
You will need a spoon, bowl, rolling pin, cookie cutters, toothpicks, metal cake drying racks and narrow racks.
Boil raisins, sugar, cold water, lard and salt for 5 minutes after mixing. Let stand until cool. Add remaining ingredients. Mix together and bake at 350° for 1 hour or until done.
Preheat oven to 350°. In a small bowl, blend sour cream and egg; set aside. In a medium bowl or shallow pan, mix bread crumbs and cheese. Dip each piece of chicken in sour cream mixture and then roll in bread crumb mixture to coat completely. Place chicken in an oiled shallow baking pan. Bake until chicken is tender, about 45 minutes.
Put milk, water and margarine in boiler. Melt margarine. Mix cocoa, sugar and flour in bowl, mix well. Pour mixture into boiler and add 2 egg yolks. Put in 1 tsp. vanilla, stir over medium heat until mixture is thickened. Pour into baked pie crust.
Boil squash whole in water until fork-tender. Remove from water and	cut lengthwise when cool enough to handle; scoop out seeds and tough center fibers. Scoop out flesh with a fork or spoon; pull flesh apart. Drain and cool in colander. Combine onion, soup and sour cream. Stir in shredded carrot; fold in drained squash. Combine stuffing mix with butter or margarine. Spread half of stuffing mix in bottom of 9	x 13-inch baking dish. Spoon vegetable mixture on top. Cover with other half of stuffing mix. Bake at 350° for 25 to 30 minutes or until heated thoroughly.
Heat pretzels in 9 x 13-inch pan at 325° for 10 minutes. Melt oleo. Add dry soup mix; stir well. Pour over pretzels. Heat in oven at 325° for 15 minutes, stirring every 5 minutes.
Shape beef into a patty in a large frying pan. Brown patty in butter for 5 minutes on each side. Then place in bowl; break into chunks. Saute onions in frypan until soft. Chop tomatoes with juice in pan; add tomato sauce. Blend in the flour, cheese and seasonings. Heat, stirring constantly, until mix thickens slightly. Simmer 10 minutes to blend flavors. Stir in ground beef.
Simmer apple cider with allspice, cinnamon and cloves for 15 minutes. Just before serving, add lemon juice and orange juice. Spices may be tied in cheesecloth to avoid straining. Serves 10.
Grease 13X9 pan. Place rolls in pan. Sprinkle with sugar, then cinnamon. Pour melted butter over rolls and sprinkle with nuts. Spray plastic wrap with Pam and place over rolls. Cover with dishtowel and let dough rise overnight. Bake with cookie sheet under pan at 350 degrees for 20-30 minutes.
Mix together all the ingredients. Spread on each tortilla. Roll up and chill about 2 hours. Cut into 1-inch slices and serve.
Mix first 8 ingredients and put in medium sized buttered casserole. Mix melted butter and corn flakes and sprinkle over mixture in casserole. Bake 45 minutes in 350° oven.
Spread pie filling on the bottom of a 9 x 9 x 2-inch baking dish.
Melt butter in bottom of pan. Mix flour, sugar and milk. Pour over butter. Mix fruit with sugar (if needed) and pour over batter. Bake at 375° for 30 minutes.
Cook onion, green pepper and celery in oil for 3 to 5 minutes. Add soup and milk. Stir until smooth. Add cheese and seasoning. Fold in 1 can Bush's Best golden hominy. Pour into 1 1/2-quart casserole which has been well-greased. Tear one or two slices of bread into small pieces to make soft crumbs. Top casserole with crumbs. Sprinkle with Parmesan cheese and paprika. Bake at 375° for 30 minutes. Makes 8 servings.
Lightly coat a skillet with nonstick cooking spray. Cook and stir onion over medium heat until transparent, about 5 minutes. Add spinach. Cook 1 to 2 minutes until thoroughly heated. Reduce heat. Add cream cheese and stir until melted and smooth. Stir in sour cream, Parmesan cheese and artichokes. Remove from heat. Season with pepper and salt, if desired. Transfer to 1 1/2-quart microwave-safe bowl. Top with Jack cheese and heat in microwave until cheese melts. Serve warm with reduced-fat crackers or chips of your choice. Yield: 10 servings.
Mix well. Drop by spoonfuls on ungreased cookie sheet 2 inches apart. Bake at 350° for 8 to 10 minutes. Cool. Depending on mix, add raisins, nuts, coconut, etc. if desired.
Heat oven to 275°. Spread pecans on ungreased 15 x 10-inch jelly roll pan. Bake at 275° for 10 minutes. In medium saucepan, combine sugar, orange juice, cinnamon, salt and cloves. Bring to a boil; boil 2 minutes, stirring occasionally. Remove from heat; stir in nuts. Using slotted spoon, remove nuts to foil or waxed paper. Separate with fork; let dry. Store in airtight container in cool, dry place. Makes 4 1/2 cups.
Mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat and stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Pour into a baked pie shell. Finish with pie meringue from egg whites.
Heat oven to 350°. Mix coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 20 minutes or until edges are golden brown. Remove immediately. Makes about 18 cookies.
Mix bacon, onions and peas. Cream mayonnaise and sour cream together. Pour over pea mixture and mix through. Chill for several hours (can be made the night before serving). Add cashews on top just before serving.
Boil chicken until done. Reserve broth, debone and cut up into chunks. Mix all ingredients together, add salt and pepper. Spread in a large	casserole dish. Bake at 375° for 30 minutes.
Soften bread crumbs with milk; mix and bake in 350° oven for 1 hour or until done. Put catsup on top, if desired.
Mix milk, pudding, sour cream and whipped topping, reserving 1/3 of whipped topping. Alternate layers of wafers, bananas and mixture. Top with remaining whipped topping.
Cut Anginetti's by slicing off tops; set aside. Drain pineapple, mix Cool Whip and cream cheese for 1 minute. Add drained pineapple and mix for 1 minute at low speed. Drop filling on bottom layer of cookie and replace top. Refrigerate until ready to serve.
Mix butter, horseradish, poppy seed and onions. Spread on sandwich. Bake for 20 minutes at 350°.
Mix meat, salt and pepper, 1/2 cup rice and egg. Make small meat balls (set aside). In a large pot, combine chili sauce, grape jelly and water. Mix well. Add meat balls.
Mix all ingredients in a large bowl and pour into a greased casserole or 13 x 7-inch pan. Top with corn flakes or potato chips. Bake at 350° for about 1 1/4 hours. This is very good for a large family or could be divided and 1 casserole be frozen for later.
Sift dry ingredients. Combine the juice, rind, shortening and enough water to make 3/4 cup of liquid. Add juice mixture to dry ingredients. Add egg. Mix just enough to blend. Add nuts and cranberries. Makes 1 large loaf or 2 small loaves. Grease pan and bake at 350° for 50 to 60 minutes. Better when a day or two old.
Mix ingredients together and bake at 350° for 25 minutes on a well-greased and floured cookie sheet with lip.
Brown hamburger and taco seasoning. Spread in a 9 x 13-inch pan. Spread refried beans over meat. Layer on cheese, chilies and taco sauce. Bake at 350° until cheese is bubbly. Remove; cool slightly. Spread sour cream on top. Garnish with green onions, olives and tomatoes. Serve with tortilla chips.
Melt bacon fat or butter. Add sugar; stir until brown. Add chopped onion; cook until golden. Add red cabbage, apples, vinegar, caraway seed, salt and pepper. Cook slowly until tender, adding water (or red wine) as necessary to keep from sticking. Serves 4 to 6.
Chill 9-inch pie shell while making filling. Blend eggs, sugar, salt, vanilla and almond extract. Gradually stir in scalded milk. Pour into chilled unbaked pie shell. Sprinkle with nutmeg. Bake in hot oven (400°) for 25 to 30 minutes. Pie is done when knife inserted comes out clean. Remove from oven. Cool 15 to 30 minutes. Chill in refrigerator.
Cook ground beef until done; drain fat. Rinse kidney beans. Combine chopped onions, chopped tomatoes and chopped green pepper. Put all together in a large kettle. Cook for 4 hours. Stir about every 15 minutes or so, on low heat.
Mix together thoroughly and press into an oblong baking dish. Bake at 350° for 25 minutes. Let cool.
Use hard, tart apples, not Delicious. Peel and core them (any desired amount). Put water and sugar in saucepan and boil for about 10 minutes, half covered with liquid. Place apples in boiling water syrup and cook about 5 minutes. Cover apples with the sauce gently over and over with this sauce. Repeat until they are tender to the touch of a fork. Add about 3 red cinnamon candies to the sauce. Add lemon juice. Add vanilla and salt. Place 1/4 teaspoon butter in the cavity of each apple when you turn out fire. Let stand a few minutes. Add 1/2 teaspoon jelly in each cavity of the apples.
Brown sausage; drain. Add vegetables; cook until vegetables are tender. Add sour cream and cream cheese. Stir together. Keep warm. Serve with Doritos.
Butter a cookie sheet. Mix syrup, sugar and water. Cook over medium heat until sugar dissolves. Add nuts and bring to a boil and cook to the hard crack stage (300`° to 310°). Remove from heat. Stir in soda quickly. Pour immediately onto buttered cookie sheet and spread. Let cool and break into small pieces.