HumbleIntelligence/food-ner-1-Million huggingface dataset:
Puree tomatoes in a blender, then strain well. Add tomatoes to tomato paste and cook on medium-high. Do not burn. Mix salt, 1 teaspoon pepper, 1 tablespoon basil leaves and 3 tablespoons garlic powder with tomato mixture. Stir and reduce heat to medium-low and cook for about 1 hour before adding meat. Combine ground beef, eggs, 1 teaspoon pepper, 1 tablespoon garlic powder and enough salt to season. Mix well. Add water-soaked bread and milk; knead well. Roll into 1-inch balls and brown in oil over medium heat. Drain well. Cut sausage in links and brown. Add sausage and meatballs with drippings to tomato sauce. Cook for 3 hours over low heat, stirring occasionally. Avoid burning sauce.
Mix all together and pour into unbaked 9-inch or 10-inch pie shell. Bake at 350° for 1 hour.
Mix crumbs and margarine and put in a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Pour pineapple, juice and all into a buttered 13 x 9 x 2-inch baking dish. Combine flour and sugar. Sprinkle over pineapple. Cover with cheese. Spread crumbled Ritz crackers over cheese. Pour melted butter over all. Bake at 350° for 45 minutes.
Melt butter and brown onion. Add potatoes, carrot, water, salt and pepper. Bring to a boil and add farina. Cook on low for 20 minutes. Stir in milk and parsley and bring to a boil. Garnish with sour cream.
Place squash halves, cut side down, in baking dish in small amount of water. Bake at 400° about 20 to 30 minutes or until almost tender. Saute celery and apples in butter in skillet for 5 minutes. Stir in crumbs, cheese, salt and pepper. Turn squash halves; fill and bake 10 to 15 minutes or until tender.
In large bowl, mix flour, sugar, baking powder, salt and walnuts. Add coconut, if desired. In small bowl, beat eggs slightly. Stir in grated lemon peel, salad oil and shredded zucchini. Combine bowls; pour mixture in 2 greased loaf pans. Bake for 1 hour at 350°; let bread cool for 10 minutes before serving.
In a glass bowl, combine the confectioners sugar, cocoa, salt, milk and vanilla; stir. Melt the butter; pour on top. Do not cover. Cook on "High" for 3 minutes. Remove from microwave and stir until smooth. Blend in nuts. Pour on waxed paper and refrigerate until firm.
Cream butter; blend in powdered sugar. Add cream cheese and almond flavoring. Fold in finely chopped almonds.
Mix all ingredients except crackers. Put in baking pan that has been sprayed with Pam. Sprinkle with crumbs. Bake in 350° for 35 to 40 minutes.
Skin, rinse and pat dry the chicken breasts. Dip in egg and milk which have been mixed. Mix flour and spices in Ziploc or paper bag. Shake chicken in this to coat. Dip chicken back in liquid, then in the crushed cereal and cheese mixture. (More than 1 cup of cereal may be needed for a good coating.) Bake, uncovered, for 1 hour in a 350° oven.
Mix and put in 9 x 13-inch pan the ground chuck and onion soup mix. Spread the frozen mixed vegetables over meat. Mix the hash browns, sour cream, soup and butter and spread over veggies. Top with grated cheese. Bake 1 1/2 hours at 350°.
Saute chopped onion in margarine. Add soups, broth and milk. Heat until warm. Add grated Cheddar cheese and frozen, chopped broccoli (drained). Cook until cheese melts and soup is hot.
In 9 x 13-inch greased baking dish, mix cooked spaghetti, margarine, Parmesan cheese, salt, pepper and egg. Spread mixture evenly in the dish. Brown hamburger and onion. Drain fat. Mix in spaghetti sauce and spices. Pour over spaghetti. Sprinkle cheese over top. Bake at 325° for 30 minutes. Makes 8 servings.
Cook pasta according to package directions. Drain and set aside. Melt butter in large skillet over medium-high heat. Add garlic and basil and cook 1 minute. Stir often. Add shrimp, mushrooms and pepper. Cook 5 mintues, stirring occasionally. Serve over angel hair pasta. Yields 2 to 3 servings.
Dissolve yeast and sugar in warm water in small mixing bowl; let stand 5 minutes. Combine sour cream, salt and soda in a large mixing bowl; add yeast mixture, mixing well. Gradually add flour and mix well. Turn dough out on a lightly floured surface and knead 1 to 2 minutes or until smooth and elastic. Shape into a ball; place in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough down and divide in half. Place each half in greased 9 x 5 x 3-inch loaf pan. Cover and let rise until doubled in bulk (about 1 hour). Bake at 375° for 35 to 40 minutes. Yields 2 loaves. (I make rolls from dough instead of bread.)
Saute Onions in Oil. In a separate pan, brown the Hamburg; drain and add to onions. Add the remaining ingredients and mix well. Bring to a boil, stirring constantly. Reduce heat and simmer all day, stir occasionally.
Cook pasta; cool. Add remaining ingredients, except Parmesan cheese. Mix or toss. Add Parmesan to salad when ready to serve.
Stir boiling water over Jell-O; add pear juice, lemon juice, ginger and salt. Mix cheese, nuts and salt. Form into small balls. Put pears into mold and fill with cream cheese balls. Pour Jell-O over top. Chill.
Slice onion and cucumbers. Place in a dish. Heat to boiling point, but do not boil sugar, vinegar, salt and dill weed. Stir constantly. Pour over onion and the cucumber, mix well. Chill in refrigerator.
Melt together Velveeta and margarine in the top of a double boiler. Then, add cocoa, sugar, vanilla and chopped nuts. Continue stirring until the sugar is dissolved. Pour into 9 X 13 pan. Let cool and cut into squares.
Cook spaghetti in chicken broth, add all ingredients and cook on top of stove until desired thickness.
Pour butter over coconut and mix well. Add next 5 ingredients. Mix well and chill about 3 hours. Shape into balls. Put in freezer for about 45 minutes. Melt wax and chips in double boiler. Dip balls in chocolate mixture and place on wax paper to cool. Use toothpicks to dip.
Mix and pour over salad. Let stand at least four hours. Enjoy, especially on a hot summer day.
Cream the butter and sugar. Beat in eggs, one at a time. Add the vanilla wafers alternately with the milk. Fold in coconut and pecans. Pour into an ungreased tube pan. Bake at 325° for 1 hour and 15 minutes. Serve with dollops of whipped cream. Cake may be frozen.
Sift dry ingredients together and cut with butter until small crumbs. Add cream or milk, eggs and raisins. Dough will be sticky.
Cut 3 lengthwise slits in bread. Cut 1-inch slices crosswise. Do not cut through bottom crust. Melt margarine. Add onion, poppy seed and dry mustard. Add grated cheese and mushrooms. Mixture will be gloppy. Spoon into sliced bread. Use all of mixture. Wrap in heavy foil. Bake at 350° for 40 minutes on oven rack. Now cut through bottom crust.
Brown sausage in skillet. Be sure to stir and break up in small pieces. Add cheese, ketchup, Worcestershire sauce and oregano. Cook over low heat for 5 or 10 minutes or until cheese has melted and other ingredients are mixed well. Spread sausage mixture over bread. Bake at 350° for 7 minutes. After they cool, you can stack them up and freeze them.
Drain potatoes; save juice. Mash until smooth. Melt oleo and add to potatoes. Then add spices, sugar and enough juice to make like thick mashed potatoes. Cover with chopped nuts. Bake 1 hour, covered, at 375°. Remove cover and brown for about 5 minutes. Add marshmallows, if wanted.
Mix all together and divide into two greased loaf pans. Bake at 350° for 45 minutes.
Over moderately high heat, melt 1 tablespoon butter in saute pan. Add garlic; saute for 1 minute. Add shrimp; saute until shrimp are almost cooked. Add diced tomatoes and onions. Saute for 1 to 2 minutes. Add seasonings and white wine. Allow liquid to reduce to approximately 1/2 volume. Add last tablespoon butter, swirling pan until melted. Serve over rice or pasta. Makes 1 to 2 servings.
Mix all ingredients except nuts. Put mixture in casserole dish. Sprinkle nuts on top. Bake at 375° for 15 minutes. Serve hot with crackers.
Mix all ingredients in a 3-quart pan. Heat through. When boiling, pour into 3 sterilized jars to within 1/2 inch of top. Put caps on. Screw bands firmly tight. Process in boiling water bath for 5 minutes.
Place white chocolate and chocolate pieces in a 2 1/2-quart microwave-safe bowl. Cook, uncovered, in a countertop microwave oven on High about 2 1/2 minutes or just until mixture becomes smooth when stirred. Stir in peanuts. Drop peanut mixture from a teaspoon onto a baking sheet lined with waxed paper. Chill about 30 minutes or until firm. Store tightly covered in refrigerator. Makes about 36 pieces.
Mix sugar, vinegar, salt, celery seed and mustard seed and boil 1 minute. Cool and add to the cabbage mixture. Freeze. Eat as soon as it is thawed.
Saute onion and celery in butter. Cook broccoli in broth. Combine all ingredients, except cream and mushrooms and refine in a blender. Return mixture to pot and add cream and mushrooms. Heat and serve.
Use a gallon jug or any large container; mix ingredients. Chill and serve. Nice for holiday dinners or anytime.
Blend shortening with dry ingredients. Add milk and mix well. Turn onto a floured surface and knead about one minute.
Pare potatoes. Roll in melted butter, then in cracker crumbs or crushed corn flakes. Sprinkle with paprika and salt. Place in covered casserole and bake at 375° for 1 1/4 hours.
Bring water to a rolling boil. Add salt and pecans. Stir and boil for 5 minutes. Take off stove and pour into a colander. Drain well. Do not rinse. Put on a cookie sheet and place into oven set at 400° for 15 to 20 minutes. Keep stirred. Reduce oven to 250° for 1 hour. Stir often.
Thaw broccoli and cut into bite-size pieces. Melt butter in pan and stir in flour and seasoning. Add milk and cook on medium heat until thick. Add crabmeat, onion and pimento. Arrange broccoli in baking dish and spoon sauce over top. Sprinkle almonds over sauce. Bake at 375° for 20 minutes or until bubbly.
Mix and press in baking pan or dish; bake at 350° for 8 to 10 minutes.
Stew chicken until tender. Remove from bones and leave in fairly large pieces. Saute onions and celery in butter. Add soups, broth, seasonings and chicken. Simmer all together for a few minutes. Pour into 2-quart casserole. Sprinkle with noodles and nuts and store in refrigerator overnight. Bake in 350° oven for 45 minutes or until brown and bubbly.
Place all ingredients, except shrimp, in pot and heat until butter melts. Place shrimp in single layer in glass dish. Pour butter mixture over and bake at 350° for 40 minutes.
Heat soup, gelatin and cream cheese in double boiler, stirring until smooth and creamy. Cool. Add vegetables and 1 pound small shrimp, chopped. Chill in ring mold.
Bake cake as directed on box. Beat egg yolks, powdered sugar and oleo. Fold in Cool Whip. After cake cools, crumble 1/2 into large bowl, cover with 1/2 of Cool Whip mixture. Cover this with 1/2 crushed candy bars. Repeat layers. Chill overnight, then serve.
Drain all canned fruits. Combine and set aside. Combine dry pudding mix, milk and frozen orange juice concentrate. Beat until blended. Mix in sour cream. Fold into fruit mixture. Cover and chill.
Cream butter and sugar. Add egg yolks and vanilla wafers. Stir well. Add milk, coconut, nuts and vanilla. Beat egg whites until stiff. Fold whites into the mix. Bake at 325° in tube pan for 1 1/2 hours. Sprinkle powdered sugar on top.
Grease 9 x 13-inch baking dish and place rice in the bottom. Combine soup and water. Pour half of the soup mixture over rice and let stand a few minutes. Place chicken over rice. Add salt, pepper and remaining soup mixture. Top with dry onion soup mix. Cover with foil and bake at 350° for 1 1/2 to 2 hours.
Mix all the ingredients thoroughly. Cook slowly until mixture forms a ball in water. Add butter, nuts and vanilla.
Brown chops in a non-stick electric frypan. Remove from pan. Melt margarine in frypan. Brown onion. Remove from pan. Place potato slices in bottom of frypan. Lay pork chops on top of potatoes. Spread onions on top of pork chops. Pour cans of soup on top and then water over soup. Cover, reduce heat to simmer and cook for 1 1/2 hours. Serves 6.
Mix together cake mix and Jell-O. Add other ingredients and mix until a soft batter is formed. Pour into three (9-inch) greased and floured cake pans. Bake at 350° for 25 to 30 minutes (test with a toothpick). Cool before frosting.
Preheat oven to 375°. Cream butter and other shortening. Add sugar, then eggs. Mix dry ingredients and add to this mixture, alternating with the milk and vanilla. (Just enough flour to make a soft dough may be added, if needed.)
In a saucepan, combine sugar, eggs, lemon juice and salt. Cook and stir over medium heat until temperature reaches 160° and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions. Drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti. Stir in the apples. Toss gently. Drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping before serving. Garnish with walnuts and cherries. Makes 12 to 14 servings.
Scrub clams in very cold water. Dry and open. Remove top shell and leave meat in bottom half. Mix cheese, parsley, basil, garlic and cracker crumbs. Sprinkle heaping tablespoon over clams. Broil for about 3 to 5 minutes. Do not burn. Serve hot.
Mix dry ingredients, then mix other ingredients. Next, mix together gently. Do not beat!! Makes 3 layers. Bake at 350° for 25 to 30 minutes.
Combine yogurt and sour cream. Spoon into a colander lined with cheesecloth or paper towels. Place over a bowl to drain for 30 minutes. Turn gently with rubber spatula. Continue to let drain for 4 hours. Transfer to a bowl. Stir in honey and refrigerate until ready to use. If using strawberries, cut in halves. Makes 8 servings.
Blend meat, rice and seasonings; form into 24 balls. Place in baking dish. Add tomato sauce, soup and water. Cover and bake at 325° for 1 1/4 hours. Serves 12.
Melt margarine with chocolate; remove from heat. Add sugar; mix well. Add flour, salt and baking powder, blending well. Add eggs; beat well. Mix in nuts and flavoring. Pour into a greased and floured pan. Bake at 350° for 35 minutes. Top with marshmallows; return to oven for 2 to 3 minutes, or until marshmallows are soft; cool.
Mix everything. Spread mixture on muffins and then cut in fours. Broil 6 to 8 minutes.
Put oil to cover bottom of skillet and heat to medium. Place one tortilla at a time in oil just long enough to soften (about 2-3 seconds) on each side. Drain on paper towels. Mix next 4 ingredients, adding a small amount of milk if it seems too thick. Place 6 tortillas in the bottom of a 9 x 13-inch baking dish, over lapping edges. Spoon 1/2 of chicken mixture over tortillas and cover with cheese. Place the next layer of tortillas on cheese, add remaining chicken mixture and top with cheese. Bake at 350° for 20 minutes or until bubbly. Garnish and serve hot.
Coarse grind squash, peppers, onions, tomatoes and cucumbers, using coarse blade/setting for grinder. Add to mixture 1/2 cup salt and let stand for 1 to 2 hours. Drain and rinse in cold water; drain again and put in large kettle with remaining ingredients. Bring to boil and simmer, uncovered, stirring occasionally. Cook 30 minutes or until desired consistency. Pour into 6 to 8 pint jars and seal. Process 5 minutes.
Place seeds in a strainer and rinse well; drain. Melt butter and add to pumpkin seeds and stir to coat. Arrange one layer deep in shallow baking pan. Sprinkle with salt. Bake in oven at 250°, stirring 2 to 3 times until golden brown, 30 to 40 minutes. Yields about 4 servings of 1 cup each.
Melt margarine in a bowl; then dip each biscuit in melted margarine and then in sugar/cinnamon mixture. Place in a pie pan and bake at 400° until done.
Cream butter and cream cheese; add sugar and mix well. Add eggs one at a time to creamed mixture. Gradually add flour and flavoring. Mix well. Pour into a 10 inch tube pan or pound cake pan. Bake for 1 hour and 15 minutes at 325 degrees.
Combine chilies, cheese, and green onions and spoon into a lightly sprayed 8 inch square cake pan. Sprinkle tortilla chips over top. Combine eggs, milk, and Tabasco and beat well. Pour over chilies and cheese mixture. Bake at 325 degrees for 30 to 35 minutes. Serve warm or at room temperature. Cut into small squares. Makes about 3 dozen.
Pour ingredients into mixing bowl in order given and mix well. Bake at 350° for 30 to 40 minutes. Makes 1 (8 or 9-inch ) cake.
Unroll dough and separate into 4 rectangles. Pinch seams to seal. Stir together sugar and cinnamon and sprinkle evenly over rectangles. Roll up starting with short side. Press edges to seal. Cut each log into 5 pieces and place in lightly greased 8-inch round cake pan. Bake 12 -15 minutes at 350. Stir together powdered sugar, milk, and vanilla and drizzle over rolls.
Dice Spam into 1/2-inch pieces. Cut onion into 1/8 or small portions. Slice, dice or press garlic cloves as desired. If hot chili peppers are used, they may be introduced whole, sliced or diced or even squished.
Remove flowerets from broccoli and cauliflower. Cut into bite size pieces. Combine broccoli and cauliflower flowerets, pepper, mushrooms and celery. Toss lightly. Combine sugar, dry mustard, salt, vinegar, onion, oil and poppy seeds. Mix well and pour over vegetables. Chill for at least 2 hours, stirring occasionally.
Melt butter. Blend in flour. Add cream. Cook and stir until thick and bubbly. Stir small amounts of hot mix into yolks. Return to hot mix. Cook and stir until thick. Do not boil. Stir in seafood. Heat through. Stir in wine, juice and salt. Sprinkle with paprika. Serve over Pepperidge Farm pastry puffs or rice.
Mix last 2 ingredients together. Cream butter, vanilla and eggs. Add sugar, flour, baking powder and baking soda. Mix well. Fold in sour cream and chocolate chips. Pour into a tube pan; spread evenly. Top with sugar and cinnamon mixture. Bake at 350° for 45 minutes.
Sift flour, salt and sugar into large bowl; blend in shortening by hand pastry blender. Mix water, juice, beaten egg and mix in with fork by making 3 or 4 holes in flour mixture and pouring equal parts in each. Bring all together in a ball with hands; put 1/2 on 2 wax papers and form into 2 tight balls. Put in refrigerator until chilled. Each ball makes 2 crusts; cut in half and roll between 2 sheets of wax paper.
Mix together ingredients; roll individually. Put balls in cake pan and bake at 350° for 35 to 45 minutes.
Chop cabbage into bite size pieces and wash several times in colander. Seal with salt layering and set in sun. Leave 4 hours and toss or turn upside down each hour. Cabbage will dehydrate after 4 hours. Wash cabbage thoroughly and add green onions and garlic. Pour vinegar over and toss cabbage sprinkling with cayenne and then sugar and adjust seasoning to taste. Let set in refrigerator until meal. This will keep well for several days.
Brown meat in skillet over medium heat. Drain. Blend next 4 ingredients until smooth. Stir in meat, cheese, green onion and pepper. Turn into pie shell. Bake at 350° for 35 to 40 minutes or until golden brown on top and knife inserted in center comes out clean.
Combine all ingredients. Drop by teaspoon on a greased cookie sheet. Flatten with a glass dipped in sugar. Bake at 350° until done.
Cook noodles; set aside. Brown hamburger. Add Ragu sauce. Layer as follows in a 13 x 9-inch pan: sauce on bottom, layer of noodles, half of Ricotta cheese, meat sauce, 1 cup Mozzarella, layer of noodles, half of Ricotta, meat sauce, Mozzarella and American cheeses and Parmesan cheese. Bake at 350° to 375° for 45 minutes to an hour. Can make ahead of time.
Mix all ingredients, except bacon. Place bacon over top. Bake in casserole dish at 350° for 45 minutes.
Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts, if desired.
Cook spaghetti; drain.	While still warm, add Italian dressing. Add pimentos, olives and 1/3 cup onions. Mix well.
Boil sugar and evaporated milk for 3 minutes. Take off stove and add marshmallow cream and peanut butter. Whip and put in greased pan.
Butter 8 slices of bread on both sides. Cube in tiny squares. Cook bacon or ham and break into pieces. Beat together 8 eggs and 3 cups milk. Add remaining ingredients. Place in casserole pan and let stand overnight. In morning, bake at 350° for 45 minutes or until knife or toothpick comes out clean.
Put cherries and pineapple in bottom of casserole. Combine pecans and cake mix; sprinkle over. Pour melted butter over cake mix. Bake at 350° for 45 minutes.
Brown chicken in little oil. Remove chicken. Brown garlic and add cut up tomatoes and tomato sauce. Add Italian seasoning and basil. Simmer. Add chicken; simmer until chicken is tender. Fifteen minutes before serving, add white wine. Brad Staven
Saute celery, onion and mushrooms in small amount of oil. Mix all ingredients and put into greased casserole. Sprinkle with paprika. Bake 45 to 60 minutes at 350°. (For the last 15 minutes of baking, sliced almonds may be sprinkled over casserole.)
Cook cauliflower in salted boiling water until barely tender. Drain. Put in a greased shallow baking dish. Make white sauce; add cheese. Beat egg yolks, sugar, salt and pepper. Add to white sauce. Beat egg whites until very stiff and fold into white sauce. Pour over cauliflower. Bake at 350° for about 20 minutes or until sauce is firm.
Soften oats in milk. Dice onion, green pepper and celery. In a large bowl, add vegetables and oats to ground beef. Add salt and pepper; mix well. Shape mixture into a loaf to fit a 2 x 8 x 8-inch lightly greased baking pan. Mix catsup and water; spoon over the meat. Bake at 350° for 45 minutes. Serve hot or slice to be filling for sandwiches.
Fry tortilla, sprinkle with some of the cinnamon/sugar mixture. Put the remainder of the cinnamon/sugar mixture into the cornflake crumbs. Roll the scoops of ice cream in the corn flake mixture. Put some whipped cream in the middle of the tortilla, set the ice cream in the middle of the tortilla, and garnish with whipped cream, (optional toppings) and a cherry.
In a large skillet, heat together butter and oil. Cook chicken pieces over medium heat about 25 minutes, turning to brown. Remove chicken to a 12 x 7 1/2 x 2-inch baking dish and keep warm.
Brown meat; add onions and cook until tender. Stir in ingredients in order given except 3 of the olives and cheese. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Spoon into baking dish and top with cheese. Broil until cheese is melted. Garnish with olives. Serves 4 to 6.
About 50 minutes before serving, preheat oven to 350°. In a large bowl, combine ground chuck, bread, lemon juice, onion, egg and salt. Mix well and shape into 6 individual loaves. Place in a greased 13 x 9-inch baking pan. Bake 15 minutes.
Mix well and form into balls; brown in skillet, turning constantly, so they will keep their shape. Drain and add to sauce.
Crush noodles slightly; place in colander. Pour boiling water over noodles to soften very slightly. Drain well. In a large bowl, combine noodles, cabbage, onions and sesame seed.
Cook noodles in salted water and drain. Beat eggs and sour cream together with salt and pepper. Butter a 2-quart casserole dish; add noodles, mixed with ham and pour sour cream mixture over the ham and noodles. Add pieces of butter on top. Bake, covered, at 350° for about 1 hour. For a crisp texture, remove cover for the last 15 minutes.
Mix all together in an ungreased 13 x 9-inch pan. Bake at 350° approximately 40 to 45 minutes. You can use any flavor cake mix and any flavor pie filling to make different combinations.
Prepare cake mix according to directions. Bake in cookie sheet 15 minutes. Spread pineapple on cooled cake. Mix together pudding, cheese and milk. Pour over pineapple. Spread on topping. Sprinkle with coconut. Refrigerate.
Mix the first 3 ingredients. Chill. At the time of serving, sprinkle with fruit. Garnish with sprig of mint.