HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the spaghetti in boiling salted water until al dente. Drain, rinse in cold water, drain. For sauce, cook 3 tablespoon green onion in 1 tablespoon butter or margarine until tender but not brown. Stir in tomato sauce, parsley and 1/4 teaspoon thyme. Bring to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally.
Put dried beef into blender or food processor and make crumbly. Reserve 1/2 cup to roll the finished balls in. Mix everything else together by hand and form 2 balls. After rolling balls in crumbled dried beef, refrigerate overnight. Serve as a spread for crackers.
Crumble sausage meat over medium heat into a 12-inch frying pan. Add onion and cook until onion is limp and sausage is well browned, about 10 minutes. Discard fat and stir in sauce, mushrooms and olives. Heat until bubbly, then pour into 9 x 13-inch greased pan. Arrange Mozzarella over top. Blend eggs, milk, oil, flour and salt until smooth. Evenly pour over Mozzarella, then sprinkle with Parmesan cheese. Bake in 400° oven until crust is puffed and golden, about 25 minutes. Cut into squares at once.
Cut beef into serving pieces. Slice scallions diagonally and place in bowl with beef. Crush garlic. Add to mixture. Mix in rest of ingredients with hands. Allow to marinate at least 3 hours. Cook as desired. Great on the grill!
Bake the pastry shells in the oven as shown on the box. On the stove in a pot, empty the can of chicken and mushrooms, adding 1/2 to 3/4 of the can of milk. Cut the chicken up in pieces, adding it to the pot. Stir everything together. Heat it up on low to medium for a few minutes. Pour on top of the hot pastry shells. Serve with mashed potatoes and any kind of vegetables. Kids love it! Serves 3 to 5 persons.
Place dressing in large container and dip chicken breasts (one at a time and coating well) into dressing. Leave chicken in container of dressing. Cover and place in refrigerator to marinate 4 to 6 hours. After marinated, dip chicken into egg and roll in flour seasoned with Season-All spice. Deep-fry 5 to 8 minutes or until golden brown and crispy. Chicken breasts will be very tender and juicy when done.
Boil chicken until tender. Bone and cut into small pieces. Spread over buttered casserole dish (9 x 13-inch). Mix the soup and sour cream together. Then spread over chicken. Crush crackers, mix with poppy seed and spread over soup. Melt margarine and drizzle over casserole evenly. Cook 40 minutes at 350°.
Mix together. Pour into 2 unbaked pie shells. Brush edges of pie shell with water before baking to keep crust from getting too brown while waiting for coconut to brown. Bake at 350° until filling is lightly browned, 30 to 45 minutes.
In 4-quart saucepan, combine soup, milk, cheese, garlic powder and pepper. Add broccoli and carrots. Heat to boiling, stirring often. Cover; cook over low heat 5 minutes or until veggies are tender, stirring often. Add spaghetti. Heat through. Serves 3 to 4.
Put 4 cups of angel food cake in a 9 x 9 x 2-inch pan. Spoon cherry pie filling over cake. Place 4 cups of angel food cake on top. Combine the pudding mix, milk and sour cream. Beat together and spoon over cake.
Heat oven to 350°. Grease a 9-inch loaf pan. Mix all ingredients except nuts; beat hard for 30 seconds (batter may be lumpy). Stir in nuts. Pour into pan. Bake 40 to 50 minutes, until a toothpick comes out dry. Cool slightly before serving.
Cream the butter and sugar. Beat in egg and vanilla. Add flour slowly, mixing well. Stir in nuts and cherries. Chill. Divide dough into 3 parts. Shape into rolls 10-inches long. Wrap in wax paper sprinkled with powdered sugar. Chill 3 hours or until firm. Cut into 1/8-inch slices. Place on ungreased sheet 1-inch apart. Bake at 325° for 12 to 15 minutes until edges are slightly brown. Do not overbake.
Use fine grater and grate carrots. Put into medium sized salad bowl, adding the sugar, pineapple, raisins and mayonnaise; toss well. Refrigerate until ready to serve.
In a bowl, combine beef, 1 tsp. salt and 1/4 tsp. pepper; mix well. Shape into 1-inch balls. In a skillet over medium heat, brown meatballs on all sides; drain. Place potatoes, carrots and onions in a slow cooker; top with meatballs. Combine catsup, water, vinegar, basil and remaining salt and pepper; pour over meatballs. Cover and cook on high for 4 to 5 hours or until vegetables are tender. Yields 4 servings.
In large bowl, mix pineapple, oranges, strawberries and bananas. Pour pie filling over fruit and stir until just mixed. Chill. Yields 2-quart bowl full.
Cream oleomargarine and sugar. Add eggs and sour milk. Add sifted ingredients, soda, salt and flour. Mash bananas and mix well. Place in greased and floured loaf pan and bake at 325° for 1 hour.
Place dates, magarine, salt and baking soda into boiling water. Let simmer 5 minutes. Add nuts and vanilla. Cool. Mix sugar into mixture and add flour gradually. Fill greased cans (soup size) about 3/4 full. Bake 1 hour at 350°. Makes about 6 cans.
Simmer first 6 ingredients 4 hours, then add potatoes. Put in pie crust. Bake at 375° until brown.
Mix well the butter, 1/2 cup sugar and remaining ingredients. Chill several hours. Shape into 1-inch balls. Bake in a 400° oven for 10 to 12 minutes. Roll at once in confectioners sugar. Cool; roll again in sugar. Makes about 4 dozen. These can be frozen.
Add all ingredients. Place over medium heat and stir. Cook until thick. Add coconut, then pour into baked pie shell.
Mix all ingredients together. Put into 11 x 13-inch casserole dish and bake at 350° for approximately 45 minutes. Spread thin layer of catsup over before cooking.
Mix well. Then form into 2 balls. Place in refrigerator for 24 hours. Before serving you can roll in chopped pecans or almonds.
Dip 18 corn tortillas in sauce. Add remaining sauce to meat mixture. Layer tortilla, meat and shredded cheese three times. Bake at 400 degrees for 40 minutes.
Combine bread crumbs, milk, the beaten egg, onion, butter or margarine and salt until crumbs are moistened. Add salmon and mix thoroughly. Turn into a greased 8-inch pie plate. Prepare instant potatoes according to package directions, omitting milk. Beat in the remaining egg. Spoon around edge of pie. Bake in a 350° oven for 30 to 35 minutes. Serve wedges with warm Dill Sauce. Makes 4 to 6 servings.
Brown meats; drain well. Add spices and cheese. Stir until cheese is melted. Spread on slice of party rye bread. Bake at 350° for 15 to 20 minutes.
Mix one box of corn bread mix according to box directions. Place in casserole dish. Cover mixture with sliced peppers. Pour one can of sweet cream-style corn on top of mixture. Grate cheese and pour over mixture. Mix second box of corn bread mix and pour over mixture. Bake in oven until golden brown.
Mix together lightly all ingredients. Form into small balls. Brown in bacon fat. Remove from pan. Drain fat. Make a gravy with flour and water, adding one bouillon cube. Add meat balls and simmer slowly or place in oven at 250° for 1 hour.
Combine crushed pineapple (undrained) and pistachio pudding. Add Cool Whip and marshmallows. Chill.
Brown fryer in deep saucepan in 3 tablespoons shortening. Add chopped onion and tomato and brown. Add squash, corn and seasonings to taste. Add 4 tablespoons tomato sauce. Cover and cook for about 1 1/2 hours, stirring occasionally.
Mix together the sugar, dry mustard, salt and vinegar. Add the onion juice and stir. Beat the salad oil in with a mixer. Add the poppy seed last. Store in tight jar in refrigerator.
Combine condensed milk, lemon juice and vanilla. Fold in remaining ingredients, one at a time. Fill pie crust with mixture. Freeze until firm (2 to 3 hours). Let stand at room temperature for 15 to 20 minutes before serving.
Heat oven to 350°. Mix until dough forms a ball. Shape into balls, using 1 teaspoon each. Flatten to about 2-inch size with hand. Bake for 8 minutes.
Line casserole with half the bread crumbs. Mix other ingredients and pour over crumbs. Cover with other half of crumbs. Bake at 350° for 25 minutes.
Cream sugar and shortening. Add eggs and vanilla; beat well. Sift flour, soda, cinnamon and salt together; sift into butter. Beat. Add oats; mix well. Add nuts last and stir in. Bake 35 to 40 minutes at 350° in a 9 x 16-inch greased pan.
Cream sugar and shortening; add eggs to mixture. Mix soda and flour. Mash bananas and add alternately with flour to batter. Add nuts and vanilla.
Brown onion and green pepper with	small amount of cooking oil. Add	hamburger and	brown.	Drain off fat.	In slow cooker, mix tomatoes, tomato sauce, paste and puree. Add all spices. Add ground beef mixture. Let simmer as long as you want. (I usually	simmer	3 to 4 hours.) Cook spaghetti noodles according to directions. Pour sauce over noodles.
Mix all dry ingredients together. Mix all liquid ingredients together. Gradually stir liquid ingredients with dry ingredients. Pour into ungreased 13 x 9-inch pan. Bake at 350° for 35 minutes.
Rinse and hull the strawberries; then measure. Place a layer of berries in a pan, then a layer of sugar, until all ingredients are used. Let stand overnight or until sugar is dissolved. Place over heat, bring to a boil and cook about 10 minutes. Pour into a bowl and let stand until the next day; then fill jelly glasses and seal.
Put the glue in an old plastic container and add food coloring if you choose. Pour in liquid starch a little at a time, stirring constantly. Keep stirring until mixture holds together like putty, then test with your fingers. If it's too sticky add more starch until smooth and rubbery. Have fun playing, pulling and stretching. Store in plastic bag or airtight container. No refrigeration required.
Blend dry ingredients and set aside. Blend eggs, sugar, oil and vanilla together; add dry ingredients. Blend well. Add nuts. Pour into greased bread pans. Bake at 350° for 45 minutes to 1 hour. Makes 2 loaves.
Cook rice according to package directions. Melt oleo in large saucepan. Add onion and saute over low heat until tender. Stir in flour, salt and pepper. Gradually add half and half and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, pimento, parsley, almonds and cooked rice. Pour into greased 2-quart casserole. Bake at 400° for 30 minutes.
At high speed, beat egg whites with cream of tartar, just until soft peaks form when beater is raised. Gradually beat in 1 1/2 cups sugar, 2 tablespoons at a time. Continue beating until soft peaks form. Meringue should be shiny and moist. Spread in bottom and up sides of lightly buttered 9 x 13-inch pan. Bake at 275° for 60 minutes. Turn oven off and leave in oven overnight.
Cream the butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt. Add to banana mixture, alternating with buttermilk. Mix well after each addition. Add nuts and mix. Pour batter into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 1/4 hours or until done.
Heat oil and fry onion and garlic until transparent. Add tomatoes, tomato paste, water, sugar and spices. Bring to boil, then lower temperature and simmer for 2 hours. You can also add meat balls or fried Italian sausage to your sauce before simmering.
Stir all together until melted over low heat. Then stop stirring and boil one minute. (Let boil up real bubbly.) Take off heat and cool. Add a pinch of salt and the vanilla. Beat until creamy. This makes a very creamy frosting for cakes.
Mix all together and pour into greased baking dish. Melt 1/2 stick margarine and drizzle over casserole. Add topping.
Let margarine or butter and eggs stand at room temperature for 30 minutes. In a large mixing bowl, stir together flour, baking powder, ginger and cinnamon; set aside.
Mix in bowl. Make well in center. Add oil. Gradually whisk in beer. Work from center out. Let stand 1 hour at room temperature. Beat egg whites until they form soft peaks. Fold gently into batter just before ready to use.
Shake well. Add 2 teaspoons per cup or to taste. Add water. Serve hot or cold.
Place broccoli in baking dish. Sprinkle lemon juice. Make cream sauce of 2 tablespoons butter, flour, salt, milk and cheese. Add turkey strips to cream sauce and spoon over the broccoli. Mix bread crumbs, Parmesan cheese and 1 tablespoon melted butter. Sprinkle over casserole. Bake at 350° for 20 to 25 minutes. Makes 6 servings.
Combine flour, baking powder, soda, salt, cinnamon and nutmeg; set aside. In a large mixing bowl, beat sugar, oil and eggs until well combined. Stir in raisin bran cereal, orange peel and vanilla. Add flour mixture, zucchini and nuts; mix well. Spread evenly in greased 9 x 9 x 2-inch baking pan. Bake at 350° for 35 minutes or until tests done. Cool. Serve plain or sprinkle with confectioners sugar. Makes 12 servings.
Drain fruits. Measure 3/4 cup combined syrups. Dissolve sugar and jello in boiling water. Add orange rind and measured syrups. Chill until slightly thickened. Blend Cool Whip and jello mixture; chill until thickened. Fold in fruits; pour into 5-cup mold. Chill until firm, at least 4 hours.
Fill the large pot 1/2 full of water. Add bag of crab/shrimp boil and 2 to 4 tablespoons salt. Bring to a boil and then simmer for 5 minutes.
Roll dough as making pie crust using flour, shortening, salt and water. Roll in one large sheet. Spread apples over and add cinnamon and half the sugar over top. Roll dough as for jelly roll. Cut in 1 1/2-inch wide pieces and place on sides in baking dish. Add remaining sugar. Cover with boiling water and bake at 350° for about 1/2 hour.
Boil peeled potatoes in salted water. Rice the ptoatoes, whole hot, in flat pan. Cover and refrigerate.
Arrange chicken in shallow baking dish. Place Swiss cheese on each piece of chicken. Pour soup (wine optional) mixture over chicken evenly. Sprinkle stuffing mix over chicken mixture. Evenly drizzle margarine over top. Bake, uncovered, at 350° for 1 hour.
Sift and mix dry ingredients. Add milk and egg yolks which have been mixed together. Mix until batter is smooth and then add melted butter. Last, fold in carefully the stiffly beaten egg whites. Another tablespoon of sugar may be added to sweeten waffles as desired. Use waffle iron to cook. Butter as removed.
Wash and skin chicken. Salt, pepper and garlic powder the chicken. Mix sour cream, lemon juice, milk, sugar and curry. Beat well. Marinate chicken in sour cream mixture for 2 hours. Bake in a 9 x 13-inch foil-lined baking dish. Grease foil before placing chicken in it. Pour marinating sauce over the top and bake at 350° for 1 hour and 15 minutes.
Coat meat with flour, put in frying pan. Cook meat until flour is brown on both sides in hot oil. Add meatloaf seasoning, pepper and salt, then add water. Let simmer for 2 1/2 hours, until tender. If desired, add vegetables in the last 45 minutes.
Cook meat, onions and garlic until tender. Add remaining ingredients and pour into a casserole dish. Sprinkle cheese on top. Bake at 350° for 50 minutes.
Combine. Roll in small balls. Bake at 250° to 300° for 1/2 hour or longer. Roll in powdered sugar while warm.
Mix first 4 ingredients together. Add oleo gradually. Add water. Beat 2 minutes. Stir in flour for soft dough. Cover let rest for 45 minutes. Turn out on floured board and knead. Mold into 3 loaves. Place on greased cookie sheet and let rise, bake approximately 25 minutes at 400°. Brush loaves with butter last 5 minutes of baking.
Cook chicken in 1 1/2-quart water with onion, garlic and bay leaf until chicken is tender, about 45 minutes. Remove chicken, reserve broth. Pick meat from bones. Skim fat from reserved broth. Remove bay leaf. Combine all ingredients together and serve with cooked rice and cornbread. Makes 8 servings. Contains 170 calories per serving, 6% calories come from fat.
Place yolks in top of double boiler over medium heat. Slowly add in the water, whisking constantly until yolks thicken. Remove from heat and whisk in lemon juice. Slowly whisk in all butter. Place back in double boiler over very low heat, while preparing fiddleheads. Divide cooked fiddleheads in individual plates and pour equal amounts of Hollandaise over. Serve immediately.
Preheat oven to 350°. Grease 8 x 4 x 2 1/2-inch loaf pan; set aside. Combine flour, baking powder, cinnamon and nutmeg; set aside. In large bowl, beat brown sugar with oil until smooth. Add eggs, one at a time until blended. Add milk; beat about 2 minutes. Mix in 1/3 of the flour mixture and then 1/2 of carrots and 1/2 of zucchini. Repeat, ending with flour, mixing until just combined. Pour into pan and bake for 45 to 50 minutes. Allow to cool in pan for 10 minutes.
Combine first three ingredients and refrigerate in covered container 24 hours. Drain and add sugar and vinegar. Refrigerate 24 hours and then freeze.
Cut cookie dough into slices 1/8-inch thick. Line 14-inch pizza pan with cookie slices, overlapping slightly. Bake at 375° for 12 minutes. Cool.
In blender, combine orange and lemon juice, strawberries, ice and sugar. Blend until smooth. Pour into 4 (10 ounce) glasses. Fill slowly with soda. Top each with scoop of vanilla ice cream. Garnish with strawberries if desired. Yields 4 servings.
Cover beans and soak overnight. Drain; cover with a large amount of water. Add the ham bone and simmer until beans are almost soft. Skim off fat. Add vegetables and salt and pepper to taste. Cook until vegetables are soft. Take out ham bone. Leave the beans whole or serve well mashed.
In saucepan combine ingredients. Cook and stir over low heat until heated through. Transfer to small fondue pot. Place on fondue burger. Arrange fruit on platter. Dip fruit into fondue and enjoy.
You take gogomly, thin bread and avecotos. You take your cotos and bake thin for 20 minutes. And bake your gogomly for 1 hare. And biy bread and heat it very good!
The beauty of this recipe is that you just dump the ingredients in a bowl all at the same time and beat with a mixer until all are well blended. Bake in greased tube cake pan 1 hour at 350°. Add black walnuts if desired.
Combine first 6 ingredients in a saucepan and bring to a boil. Pour over prepared zucchini and onions in large bowl and let stand one hour, stirring occasionally. In large saucepan, bring mixture to a boil and simmer 3 minutes. Continue simmering as you quickly pack hot sterilized jars. Makes sure vinegar solution tops pickles. Seal. Process 5 minutes. Makes 6 to 7 pints.
Cut ribs into serving size pieces. Brown in baking pan over medium heat. Combine remaining ingredients and pour over ribs. Cover. Bake at 350° for 1 3/4 hours. Spoon sauce over ribs 2 or 3 times during baking. Bake, uncovered, 15 minutes.
Combine all ingredients; mix well. Bake in 2 square 8 x 8-inch pans for 30 minutes at 325°. Cool and cut in squares; sprinkle with powdered sugar.
Melt butter in pan. Layer remaining ingredients in that order. Bake 25 minutes at 350°.
In a large skillet over medium heat, combine sugar, butter, egg, dates, coconut and pecans; stirring constantly until thoroughly melted and blended together. Remove from heat, stir in Rice Krispies. With well-greased hands, shape mixture into strawberry shapes and roll in red sugar crystals. Dip "stem" end in green crystals.
Bake cake according to directions on box. Cool. Make pudding. Whip the cream. In trifle bowl crumble 1/3 cake; spread with 1/3 pudding, 1/3 whipped cream and 1/3 crushed Heath or Skor bars. Repeat 2 more times. Top with maraschino cherries.
Combine all ingredients. Roll into balls. Bake 15 minutes until brown. Serve warm. Makes about sixty 1-inch balls. Freezes well.
Salt the zucchini slices and cook until tender. Drain well. Beat together the eggs, sour cream and pepper. Place zucchini in a 1-quart casserole. Add 1/4 cup cheese to egg mixture and pour over zucchini. Dot with margarine and top with remaining cheese. Bake at 400° for 15 to 20 minutes.
Toast almonds that were put in processor until crumbly. (Almonds should be toasted in a 400° oven until brown.) Mix with 1/2 cup sugar, almond extract and melted butter. Press in a spring-form pan that is sprayed with nonstick cooking spray. Refrigerate for 30 minutes.
Roll roast in flour and brown on all sides in oil in Dutch oven or heavy roaster. Add broth, wine, tomato paste, crushed garlic, carrots, celery and onion. Cook on top of stove 1 1/2 hours. Add potatoes and cook 1/2 hour more or until potatoes are done.
Wash cranberries. Cook cranberries with water until skins pop. Then smash cranberries. Add sugar, raspberry Jell-O, pineapple (drained), fresh orange juice and nuts.
Toss apples and cranberries with mixture of flour, sugar and cinnamon. Spread in greased 9 x 13 baking dish. Mix brown sugar, flour and cinnamon in a bowl. Mix butter until crumbly. Add pecans. Spoon over apple mixture. Bake at 325° for 30 to 40 minutes. Great Christmas brunch dish.
Preheat oven to 425°. Saute sausage and onion in skillet until well browned. Drain off excess fat. Stir in soup, water and mixed vegetables. Cover and simmer 5 minutes. Pour into unbaked pie shell.
Boil fryer; debone, cut up and place in a 9 x 13-inch baking dish. Mix 1 can cream of chicken soup with 3 cups of chicken broth; pour over chicken. Cut up the boiled eggs and place on chicken. Mix the oleo, flour and buttermilk together; spoon over chicken mixture. Bake at 450° for 30 minutes, or until brown.
Trim excess fat from meat. Season meat with a little salt and pepper. Place in a 13 x 9 x 2-inch baking pan. Cover with onions. Sprinkle lightly with salt. Reserve 1/3 cup beer. Combine remaining beer and next 6 ingredients. Pour over meat. Cover with foil. Bake in 350° oven 3 to 3 1/2 hours or until tender. Remove meat to a platter. Keep warm. Skim off excess fat from pan juices. Remove bay leaf. In saucepan, cook juices down to 2 cups. Combine reserved beer and flour; stir into pan juices. Cook and stir until thick and bubbly. Cook and stir 1 to 2 minutes more. Serve over meat or pass gravy.
Beat egg whites stiff; beat in sugar. Fold in coconut and nuts. Coat pie dish with butter and use graham cracker crumbs to form crust. Add mixture and bake 20 minutes in 350° oven. After baked and cooled, slice 2 medium bananas on top and top with whipped topping or whipped cream.
Beat eggs until frothy. Gradually add sugar, beating until thick. Add milk and salt. Mix well. Pour this mixture into large saucepan. Cook over low heat until thoroughly heated. Combine egg mixture, Eagle Brand milk and cream with vanilla. Stir well. Add remaining ingredients. Pour into ice cream freezer. Freeze and ripen at least 1 hour. Makes 1 gallon.
Mix sugar, flour, baking powder, salt, milk and fruit together. Pour over melted butter and bake. Bake at 350° for about 45 minutes or until done.
For each individual serving of chicken, arrange on a large piece of aluminum foil: chicken breast and 1 tablespoon orange juice. Sprinkle generously with rosemary and/or basil. Sprinkle with chopped green onion. Place 3 to 5 chopped (cut with kitchen shears) apricots. Add salt and pepper to taste.
For 24 hours, marinate venison in a crock which contains equal parts water and vinegar, enough to cover roast and the onions, bay leaves, peppercorns, celery seed and tarragon leaves. Then remove roast and drain.
Combine water and sugar to make a simple syrup. Freeze pineapple, lemon juice and orange juice. Add 1 to 1 1/2 bottles 7-Up and cherries.
Combine cream cheese and 1/2 cup milk. Mix until smooth. Add rest of milk and pudding mix. Mix well. Pour into pie crust. Refrigerate 1 hour or until firm. Serves 8. Top with blueberry filling.
Bake potatoes. Cut off some of top; scoop out potato. Mash in bowl. In hot oil, saute 1/4 cup onion and 1 1/4 cups green pepper. Heat the milk and add the sauteed vegetables to this with the salt and black pepper and add 1/2 of the grated Cheddar cheese. Mix all with mashed potatoes. Fill shells and sprinkle the other half cup of shredded cheese on top. Sprinkle paprika on top. (Can be prepared ahead of time for use.) Reheat filled potato shells 15 minutes at 350°.
Combine all ingredients. Mix well and pour into pie crusts. Refrigerate for 2 hours and serve.
Preheat oven to 350°. Combine all ingredients, except ketchup and brown sugar, in a large bowl. Mix well; press evenly into a loaf pan. Combine ketchup and brown sugar in a small bowl, mix well. Spread mixture evenly over meat loaf. Bake at 350° for 1 hour.