HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium size, non-stick skillet (I think you need large size), saute ground meat and onion until onion is tender and meat browned. Do not add fat or oil to skillet (you'll need a little with ground turkey). Add tomato sauce, basil, parsley, oregano, garlic, pepper and mushrooms to ground meat mixture. Combine well-drained spinach with cottage cheese. Cook 1/2 pound noodles in boiling water until tender and drain. Lightly oil a 8 x 13-inch baking dish. Arrange in layers, beginning with half of the noodles on the bottom. Spread a layer of the spinach mixture, then the meat sauce and some of the Mozzarella cheese. Repeat layers ending with cheese on top. Bake in a 375° oven for 15 to 20 minutes, or until hot and bubbly.
Combine broccoli flowerets, seeds, raisins and red onion with crumbled bacon. Mix well with dressing. Refrigerate 2 to 4 hours before serving.
Make well in center of bowl of flour. Add salt and pepper. Pour boiling broth from hen into flour stirring all the time with a fork until you have as much as you want. Turn out onto floured board (I use a big paper sack) and roll out pretty thin. Cut to desired size and drop into boiling broth a few at a time and cook until done. Add deboned cooked chicken.
Grind peppers and onions, saving juice. Combine juice and other ingredients. Boil 30 minutes. Pack into sterilized pint jars. Seal at once. Needs to be hot when put in jars.
Sprinkle the chicken with salt, pepper and paprika and brown in skillet with 2 tablespoons butter. Remove chicken to casserole. Arrange the artichokes around the chicken breasts.
Cook broccoli and beans according to directions, no seasoning. Drain. Mix remaining ingredients in the order given.
In a 1 1/2-quart casserole dish, stir together syrup and sugar. Microwave on High 4 minutes. Stir in peanuts. Microwave on High 4 minutes. Add butter and vanilla, blend well. Microwave on High 1 to 2 minutes. Add 1 teaspoon soda and stir gently until light and foamy. Pour mixture onto lightly greased cold cookie sheet. Let cool, break into pieces and store in airtight container.
Combine all in covered dish. Bake 1 1/2 hours at 350°.
Melt butter in soup kettle and saute onion until limp. Add potatoes and water to kettle, season with salt and pepper, and bring to a boil. Simmer over medium heat until potatoes are tender, about 30-40 minutes. Add corn and cream. Heat, stirring frequently, for 10 minutes.
Combine eggs and sugar in mixing bowl. Blend; add coconut, pineapple, butter, vanilla and salt. Blend well. Pour into pie shells and bake at 350° for 45 minutes.
Blend all ingredients except apples and raisins, then add apples and raisins. Stir just to mix. If mixture is too dry, add a little orange juice. Bake in tube pan at 350° for 1 hour.
Spread all in a 9 x 13-inch pan in order listed. Bake at 350° until done. Serve with Cool Whip or ice cream.
Cook beef, onion, green pepper, salt, chili powder and garlic powder in skillet until beef is brown and crumbly. Add remaining ingredients. Cover. Cook 30 minutes or until rice is tender, stirring often.
Blend drained pineapple, whipped topping and cream cheese at low speed until creamy. Slice cookies in half on cookie sheet. Spread mixture on each half and place tops on. Refrigerate until served.
Sift flour and sugar together; add egg. Beat thoroughly and add rhubarb. Line pie pan with pastry and pour in filling. Cover with top crust or lattice and bake in a very hot oven (425°) for 10 minutes. Reduce temperature to moderate (350°) and bake 35 minutes longer. Makes one 9-inch pie.
Cook squash until tender and drain. Add oleo, salt, pepper and milk. Mix well. Add beaten eggs, onion, cheese and cracker crumbs. Pour into greased casserole dish and bake at 375° for 40 minutes (uncovered).
Cover soup bones and meat with water. Add celery and onions and carrots. Boil about 1 hour. Add remaining ingredients. Return to a boil then simmer until potatoes are done, 15 to 20 minutes.
Sprinkle hearts with salt, garlic powder and pepper. Mix parsley, oregano and basil with bread crumb mixture. Beat eggs slightly. Dip hearts in egg and roll in bread crumb mixture. Fry in hot oil, about 3 minutes, on each side or until golden brown. Serves 6 to 8.
Mix first 5 ingredients. Pour into deep pie shell. Dot with butter and sprinkle with nutmeg. Bake at 375° for 25 minutes.
Cook eggs, sugar and juice of lemons in double boiler until thick. Cool in refrigerator overnight. Next morning, mix pineapple, pecans,	fruit cocktail and marshmallows. Whip cream and mix all together.
Grate cheese, add red pepper. Work butter in and work flour in. Blending well. Put on floured boards and roll about 1/2 inch thick, press down with fork, cut in strips and cook in hot over, 425° about 10 minutes or until golden brown. If these are packed in air-tight container they will keep for weeks.
Rub chicken with Tabasco sauce. Roll in flour. Lightly brown in hot oil. Put into baking dish. Saute onion in browning pan. Add oil if necessary. Add all other ingredients to pan. Stir until hot and bubbly. Pour over chicken. Bake at 350° for 45 minutes or cook in covered electric frypan. Serve with brown rice or mashed potatoes.
Grease 1 qt baking dish. Arrange half of apples on bottom. Follow with half bread then half sugar. Repeat layers. Sprinkle cinnamon on top. Cut margarine in pieces and lay on top. Pour hot water over all. Bake covered at 350 F for 30 minutes. Uncover and bake another 10 minutes.
Warm milk slightly and add all other ingredients. Beat together in electric mixer or blender until well mixed. Pour into a 9-inch unbaked pie shell which has been thoroughly chilled (Pyrex is best). Sprinkle with nutmeg. Bake at 400° for 35 minutes.
Soak onion soup in hot water for 1/2 hour. Add Worcestershire sauce. Blend mixture into cream cheese and beat to make smooth paste. Add milk and mix well. Serve with vegetables or crackers.
Beat eggs and milk in microwavable bowl. Cook in microwave for 40 seconds on high power. Stir briskly. Return to microwave for 40 seconds more or until egg is fluffy. Place slice of cheese on eggs while still warm and add to toast.
In 6-quart Dutch oven, put in 2 tablespoons hot oil. Brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cook 2 hours, stirring often. Add vegetables; cover. Cook 45 minutes or until roast and vegetables are tender.
In medium saucepan, Do Not use any oil or butter, season shrimp with Cavender's seasoning, add garlic, and cook until shrimp are done. Add heavy cream and cheese until all melted together, then add pasta until desired amount and consistency achieved.
Melt yeast in 2 cups warm water. Add flour and mix well with a wooden spoon. Cover and let set 1/2 hour. Add salt and let set until double in bulk. Batter will be soft and sticky. Drop batter by tablespoon in hot fat at 350°. Brown on all sides. Drain on paper towels. Dust with 10x sugar.
Peel and dice potatoes. Place in a Dutch oven; cover with water. Boil until tender. Drain and place in a very large bowl (or back in Dutch oven). Add sour cream, milk, butter, salt and pepper to taste. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, the bacon and green onions. Transfer to a greased 3-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted. Serves 14.
Mix all ingredients well. Place in well-greased 9 x 13-inch baking pan. Cook for 30 minutes at 350°. While still warm, cut into small squares and empty onto a tea towel sprinkled with confectioners sugar.
Drain fish, reserving 1/4 cup liquid. Put fish into bowl, break apart. Add flour and slightly beaten egg. Mix well. Add baking powder to liquid, beat with a fork until foamy. Pour into fish mixture. Mix well. Drop by teaspoon into hot oil until brown.
Separate rolls. Combine remaining ingredients and spread on rolls. Cut each into thirds and roll up. Bake at 375° for 12 to 15 minutes.
Bake at 350° for 30 minutes. Wash, slice and cook mushrooms slightly (5 minutes). Drain. Melt butter in water. Combine with stuffing mix. Layer mushrooms, cheese and then stuffing in a 13 x 9-inch buttered casserole dish. Repeat, ending with stuffing. Dot with butter. Just before cooking, pour over half and half.
Mix all ingredients together. Cover; let stand for 24 hours in refrigerator. Separate into containers and freeze. Sugar won't dissolve.
Drop unpeeled garlic cloves into boiling water for 1 minute (30 seconds for small cloves); remove from water, peel and mince. Cut broccoli into buds and steams, discarding woody portions and cook in boiling water until tender. Remove and drain. Melt butter in 2-quart saucepan. When butter begins to bubble, add garlic, stirring rapidly for a few seconds. Quickly add flour, salt and pepper. Stir constantly for 1 minute. Add milk and chicken broth, stirring briskly with a wire whisk until sauce is thickened. In a blender or food processor, puree broccoli with a little sauce, adding remaining sauce until all broccoli is blended. Correct seasoning to taste and thin with half and half to proper consistency. Serve, sprinkled with Hungarian sweet paprika, if desired. Makes 4 to 6 servings.
In large skillet in small amount of boiling water, cook asparagus for 5 minutes. Drain. Arrange asparagus and mushrooms in shallow dish. In small jar, place remaining ingredients. Cover and shake well. Pour over asparagus. Cover and refrigerate overnight.
Put wax paper on bottom of cookie sheet. Beat egg yolks (yellow part of egg) with sugar and vanilla until white, then add chopped pecans in mix. With a teaspoon, place mix on cookie sheet that is covered with wax paper (3-inch standard size cookie). Set oven to 300°. Bake for 20 minutes. (Cookies should look white.)
Cook bacon and lay on paper towel to drain. Add onion, celery, pepper and garlic to bacon grease. Just before it browns, add the ground beef. Turn up heat to brown meat, stirring to keep from burning it. After meat browns, add tomatoes, kidney beans, chili powder, salt, sugar and Worcestershire sauce. Bring to a boil. Cut down heat to barely bubbling and cook a long time (3 to 6 hours). Stir occasionally. Break up bacon and put in chili; add black pepper.
Mix cream cheese and sugar. Make 1 envelope Dream Whip and beat into sugar and cream cheese. Place in crust. Top with second envelope of Dream Whip, then top with cherry filling. Refrigerate 3 hours.
Heat oven to 375°. Cook broccoli as directed until just heated through. Drain. Mix broccoli and Velveeta. Spoon into greased 10 X 6 baking dish. Sprinkle with crumbs, dot with margarine. Bake 25-30 minutes or until hot and bubbly.
Trim steak and cut into bite sized pieces. Combine all ingredients. Cover and bake for 2 hours at 325°. Serve over cooked noodles or rice.
Mix all in bowl. Pour into a greased 9 x 13-inch pan. Bake 40 to 45 minutes at 350°. Can keep several days in refrigerator. Frost with buttercream or cream cheese frosting.
Mix the evaporated milk and ground beef. Mix the stuffing according to package. Divide beef into 5 parts. Pat each into a 6-inch circle on wax paper. Put approximately 1/4 cup stuffing in center of each and draw meat up over stuffing. Place in a 9 x 9-inch square pan. Mix soup, Worcestershire sauce and ketchup together and spoon over each bundle. Bake at 350°, uncovered, for 45 minutes.
Boil chicken breasts and thighs in salted water. Save the broth. Pick off chicken and put in the bottom of a 9 x 13-inch baking pan. Saute an onion in butter. Prepare stuffing as directed, using broth instead of water to make moist. Mix milk and cream of chicken soup. Pour mixture over chicken. Next, place stuffing on top and pour broth over to keep moist. Bake 1/2 hour at 350° to heat thoroughly. Excellent to make a day ahead of time.
Beat egg substitute and sugar until light and fluffy. Blend in remaining ingredients. Chill. Top each serving with whipped cream. Sprinkle with nutmeg and/or chocolate shavings.
Combine cereal with water and allow to stand 5 minutes. Add buttermilk. Cream together shortening and sugar. Add eggs. Sift together flour, soda and salt. Combine with all other ingredients. Stir until blended, not longer. Place in greased muffin tins. Bake at 400° for 15 to 20 minutes. Batter may be stored, covered, in refrigerator for up to 6 weeks.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. In large bowl combine chocolate, butter and water. Stir until chocolate is melted and mix is smooth. Then add remaining ingredients. Beat on low until smooth. Bake 35 to 40 minutes or until pick comes out clean. Frost as desired and serve.
Cook the macaroni in one pan; boil.. Cook the ground chuck, onions and green pepper together and drain. Then put tomato juice and tomatoes in and add all together. Salt and pepper. Cook for half an hour.
Cut chicken breasts into large pieces.	Use a casserole dish. Cover with cream of chicken mushroom soup. Sprinkle (dry) stuffing mix over the top.	Bake 30 minutes at 350° or until tender.
Preheat oven to 400°. Grease a 1-quart casserole; set aside. Combine all ingredients in medium bowl; blend well. Spoon into prepared casserole. Bake, uncovered, 30 minutes, or until lightly browned and heated through. Makes 4 servings.
Beat eggs lightly; stir in sugar, syrup and butter. Add pecans and 1 teaspoon vanilla. Pour into unbaked pie shell. Bake at 350° for 35 minutes.
Wash and chop raw vegetables as desired. Place in bowl with water chestnuts and eggs. In blender, mix remaining ingredients and pour over vegetables and mix well. Cover and refrigerate. Serve with rolls or crackers.
Mix yeast with 1/2 cup warm milk, 1 ounce of sugar and a little flour; set in warm place until it rises to top of cup. Sift flour in large mixing bowl and make a well in middle. Put yeast mixture into this well together with remaining 3 1/2 ounces of sugar, dash of salt and 2 eggs. Knead dough well, adding as much of remaining warm milk as flour will absorb. Add 3 1/2 ounces melted butter, lemon rind and raisins and knead a little more, then place dough in floured bowl. Cover with thin cloth and allow to rise in warm place until double in bulk.
Take skin off chicken; rinse and roll in bread crumbs. Place on a cookie sheet covered with foil. Spray chicken with Pam and shake seasoned salt on chicken. Bake for 1 hour in a 350° oven.
Layer one box of ice cream sandwiches in a long pan and cover with cool whip. Add second box of ice cream sandwiches and cover with remaining cool whip. You can put nuts on top. Keep in freezer.
Mix dry ingredients together. Cut in or blend in shortening; add milk. Pour into a well-greased iron frying pan. Cook on top of stove, turning only once. Alternate method is to bake at 350°.
Fold yogurt into whipped topping and blend well. Fold in strawberries; spoon into crust. Freeze until firm. Garnish with additional whole strawberries. Let stand at room temperature for 10 minutes before serving.
Prepare cake mix according to box directions. Bake in 9 x 13-inch pan lined with waxed paper. Cool about 20 minutes in pan, then invert. Completely cool cake. Slice in half lengthwise and separate.
Preheat oven to 375°. Wash and core the apples. Place the apples in a baking pan. Cover the bottom of the pan with 1/4-inch of water. Place 1/4 teaspoon of butter, 1 teaspoon of honey and sprinkle of cinnamon into the center of each apple. Bake for 35 minutes or until apples can be easily pierced with a fork.
In medium saucepan, combine sugar and corn syrup. Bring to full boil. Immediately remove from heat. Stir in cereal and peanut butter. Shape into balls or drop by teaspoon onto wax paper. Double recipe for extra cookies.
Mash potatoes; add salad dressing, beating until light and fluffy. Add eggs, celery, onions and pickle; mix lightly. Season to taste. Fill franks with potato mixture. Bake at 400° for 15 to 20 minutes.
Bring crushed pineapple to a boil. Dissolve the 2 packages of jello in this. Remove from heat; add cherries (including juice) and 12 ounce Coke. Let congeal. You can add 1/2 cup nuts if desired.
Cook pasta as directed. Combine pasta and remaining ingredients and toss. Cover and refrigerate overnight. Makes 6 to 8 servings.
Beat eggs until light and fluffy. Add sugar, vanilla and oil; blend well. Stir in zucchini. Stir together flour, baking powder, salt, baking soda and cinnamon. Blend into creamed mixture. Fold in the nuts. Turn into 2 greased and floured 9 x 5 x 2-inch loaf pans. Bake at 350° for 1 hour.
Cut eggs in half lengthwise. Remove yolks to small bowl. Add all other ingredients except paprika. Mash with fork to blend well. Fill egg whites with mixture. Sprinkle lightly with paprika.
Mix together margarine and seasoning. Drizzle over popcorn. Toss until well coated. Add cheese. Toss to coat evenly (2 quarts).
Bring water and margarine to a boil. Stir in flour until it forms a ball. Remove from heat. Beat in eggs, one at a time. Spread out on ungreased cookie sheet. Bake at 400° for 30 to 35 minutes. Pat down large bubbles as soon as you take it out of the oven. Cool until it softens.
Bake cake according to package directions. While still warm, poke holes in cake with a wooden spoon handle, about 1-inch apart halfway into cake, not to bottom. Pour sweetened condensed milk into holes.
Beat yolks of 8 large eggs. Add 2/3 cup sugar and poppy seed. Beat until thick. Add alternately 1 cup flour and yogurt. Set aside.
Remove mesh from the turkey. Lay turkey out as flat as possible on a cutting board, skin side down. Combine the garlic, rosemary, pepper and salt in a food processor, with the steel blade in place or in a blender. Turn motor on. Add the oil, processing until coarsely chopped. Spread half the garlic mixture over the inside of the turkey. Reroll the turkey. Tie firmly with string every two inches to return the meat to its original log shape. Spread evenly with the remaining garlic mixture. Place on a rack in a roasting pan. Roast at 350° for 1 1/2 to 2 hours until a meat thermometer inserted in the center registers 170°. A long log shape takes less time than a more compact roast. Remove from the oven. Let stand 20 minutes before removing string. Cut thin slices to serve. Garnish with rosemary and red pepper. Scrape up cooking juices from bottom of pan. Spoon over meat, or thicken with flour and add chicken broth for a gravy, if desired. Preparation time: 25 minutes.
Mix first 5 ingredients in large bowl. Add flour and cornmeal and mix well. Bake in pans with covers or place a cookie sheet on top of bread pan. Bake 1 hour in 350° oven.
Cover bottom of 9 x 13-inch pan with coconut and pecan pieces. Mix German chocolate cake mix according to directions. Spread over pecans and coconut.
Line a 9 x 13-inch pan with 1 layer of whole graham crackers. Mix pudding and milk. Fold in Cool Whip. Pour mixture on top of crackers. Cover with another layer of crackers. Spread frosting on top. Let sit in the refrigerator for several hours.
Cook broccoli in water. Blend cheese, flour and bouillon cubes. Add to broccoli. Heat and add half-and-half.
Brown meat and onion; drain off grease. Add the next 5 ingredients and bake at 350° for 30 minutes. This is a great dip for crackers, vegetables, meat balls, just anything. Also, great as a sauce!
Mix cookie crumbs, almonds and 1/4 cup candied cherries; fold into ice cream. Divide into 8 muffin cups, lined with paper cups. Decorate with candied cherries. Freeze about 4 hours or until firm. Makes 8 servings.
Dissolve jello in 2 cups boiling water. Add sugar and dissolve. Let cool. Then put in other mixture and let stand for 2 hours. Add ice and ginger ale before serving.
Saute ground meat, onion and bell pepper. Mix with rice, mushroom soup and chicken soup. Bake for 45 minutes at 350° in a 3-quart casserole dish.
Mix all ingredients in a 2-quart saucepan. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Makes 4 servings.
Dissolve chicken bouillon in 4 cups boiling water. Crack open eggs and add to water, one at a time. Cook for 2 minutes. Meanwhile, cook noodles in separate pan and drain. Add Lipton soup mix to bouillon mixture. Cook 5 minutes. Add drained noodles. Serve hot with grated Romano cheese.
Brown chicken in skillet. Put soup, onions, 1/2 can water and Tabasco sauce in with chicken. Cook for 15 minutes. Add tomatoes and noodles. Cook another 15 minutes or until noodles are done.
Cook broccoli. Lay in baking dish. Combine remaining ingredients in pan. Heat just to simmer. Pour over broccoli. Sprinkle crumbs on top. Bake at 400° for 20 minutes.
Drain artichoke hearts and arrange in a 9 x 13-inch casserole.	Spread	chicken on top. Combine the soup, mayonnaise and lemon juice and pour over chicken. Sprinkle with cheese. Toss bread crumbs with butter and place on top. Bake at 350° for 25 minutes.
Combine cake mix, 2 eggs and margarine. Pour into a greased and floured 9 x 13-inch pan. Combine cream cheese, 2 eggs and confectioners sugar. Spread over mix; sprinkle with chopped nuts. Bake at 350° for 50 minutes. Let cool completely.
Cook potatoes and onion together with enough water to cover until tender. Mash with a potato masher and add margarine, salt, pepper and milk. Cover and simmer until good and hot.
Cook macaroni; cool. When cool, mix macaroni and remaining ingredients, except for 1/2 cup cheese. Pour into greased square pan. Sprinkle remaining cheese on top. Bake for 30 minutes to 1 hour at 350°.
Sift dry ingredients together. Beat eggs until foamy. Add sugar gradually. Add vanilla. Beat well until lemony color. Add dry ingredients, blending well. Heat milk and butter or margarine up to a boil. Pour into batter quickly and blend well. Bake in a greased and floured pan (9 x 9 x 2-inch) for 30 minutes or until done at 350°.
In top of double boiler, melt chocolate over hot water. Remove from heat. Add sweetened condensed milk, vanilla, salt and desired nuts. Stir until smooth. Turn into wax paper lined 8-inch square pan. Chill. Cut in one inch squares. Store in airtight container. Yields 48 pieces.
Mix sugar, cornstarch and salt in a medium-sized heavy saucepan. Beat yolks, milk and water with whisk until well blended. Stir into sugar mixture. Whisk constantly over medium heat about 5 minutes, until thick and boiling. Boil 1 minute. Remove from heat. Add peanut butter and vanilla. Whisk until well-blended. Let stand at room temperature for 15 minutes or until slightly cooled, stirring 3 times. Pour into crust; cover loosely with plastic wrap. Refrigerate at least 4 hours or overnight.
Saute onion in butter and garlic over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. (Should be a little thick.) Add a little water, if necessary. Cook 5 minutes. Add soup. Simmer, uncovered, for 10 minutes. Stir in sour cream and heat through. Sprinkle with parsley. Serves 4 to 6.
Blend dry ingredients. Blend with water and shortening into a dough. Roll out 1/4 to 1/3-inch thick. Cut into squares. Bake on ungreased sheet at 350° for 15 minutes only. Makes approximately 1 dozen large cakes.
Combine dry ingredients in large bowl. In separate bowl, whisk egg whites, water and corn syrup. Stir in dry ingredients. Mix until smooth. Spray 9-inch square pan with cooking spray and bake at 350° for 30 minutes.
Melt 1 stick margarine. Mix with crumbs and press into bottom of 13 x 9-inch pan. Combine remaining margarine with sugar, eggs and vanilla. Beat 15 minutes. Pour onto crumb mixture. Layer pineapple and bananas, then berries. Top with Cool Whip and nuts. Refrigerate at least 2 hours before serving.
Cook linguini in boiling, salted water. Drain and rinse. While linguini is cooking, separate meat pieces. Mix together the eggs and milk in small container. In a large pan over high heat, melt butter. Add mushrooms and meat with salt and pepper. Saute. Add linguini, stirring to coat. Add liquid mixture. Stir constantly for 5 to 10 minutes or until thickened. Serve immediately.
Have cream cheese at room temperature. Add butter and beat until light and fluffy. Gradually add sugar. Stir in remaining ingredients and continue beating until thoroughly blended.