HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute bacon in skillet until crisp. Remove and drain on paper towels. Boil 4 quarts water in a large pot. Add 2 teaspoons salt and then drop in spaghetti. Stir with wooden spoon and return to boil. Cook until tender, about 8 minutes. Meanwhile, beat eggs thoroughly in large bowl suitable for serving. Have cooked bacon and chopped parsley ready at hand. When pasta is done, drain immediately in colander. Pour hot spaghetti into bowl of eggs and immediately begin tossing. As the strands of pasta become coated with beaten eggs, their heat will cook the eggs. Sprinkle on bacon and chopped parsley. Toss again and serve immediately. Top with Parmesan cheese and black pepper.
Brown hamburger meat. Add taco seasoning and green chilies to meat. Fill tortillas with meat and 1/2 of the cheese. Place in a greased pan. Sprinkle the rest of the cheese on top. Mix soup and sour cream. Spread it on top of the enchiladas. Bake at 375° for 30 minutes.
Mix soup and milk together. Place a layer of potatoes in a 1 1/2 quart baking dish. Sprinkle with salt. Add about half of each, onion, cheese, soup. Repeat, ending with soup on top. Cover. Bake at 350 degrees for 1 hour.
Bring water, butter and salt to boil. Add 1 cup flour. Mix well into dough. Set aside to cool, approximately 15 minutes. Add 4 eggs, 1 at a time. Beat well after adding each egg. Drop by spoonfuls onto cookie sheet. Put into preheated oven and bake 40 to 45 minutes at 375°. Do not open oven door while baking. Let cool before removing from pan. Cut top off and take any dough out that is left inside. Fill with whipped cream or your favorite pudding.
Combine crumbs, cheese, parsley and seasonings. Dip chicken into margarine, then crumb mix. Arrange in single layer in shallow baking pan. Pour remaining crumbs over top. Drizzle any remaining margarine over all of the chicken. Bake at 350° for 1 1/4 hours.
Split the muffins in half. Drain the crab meat. Mix cheese, mayonnaise and margarine and add the crab meat. Spread on the muffins. Put in freezer on a cookie sheet. When the spread freezes, cut each muffin slice into 4 pieces. Put in plastic bags and return to freezer. When ready to use, broil for 5 to 7 minutes. Makes 48 pieces.
Combine all ingredients; salt to taste. Cook slowly and boil down some. Cut round steak into pieces and brown in skillet. Place browned steak in the sauce and simmer until steak is tender, about 1 hour.
Combine dry ingredients together. Mix sugars, shortening, vanilla and eggs. Mix with dry ingredients. Roll out in powdered sugar. Cut into desired shapes. Bake at 350° for 10 to 12 minutes. Frost when cooled, but not necessary, as these are very sweet and tender without the frosting.
Prepare cake according to package directions, adding cocoa powder to dry ingredients. While cake cools, prepare pudding mix according to package directions, using skim milk; cool. Set aside 12 cherries for decoration. Coarsely chop remaining cherries. Stir chopped cherries into cooled pudding; set aside. Cut 1-inch slice off top of cooled cake; set slice aside. Cut through 1 1/2 inches wide and 1 inch deep around top of cake; pull out and discard cake in trough. Spoon pudding into trough; replace top of cake. Sprinkle top of cake with confectioners sugar.
Soften oleo; add egg and sour cream and beat. Put Jiffy corn mix, onion, creamed corn and whole corn (drained) in a 9 x 12-inch buttered baking dish. Bake for 1 hour at 350°. Pimento may be added for color.
Cook and stir hamburger and onion in butter in 10-inch skillet. Stir in flour, salt, garlic, pepper and mushrooms. Cook, stirring constantly, for 5 minutes. Stir in soup. Heat to boiling, stirring constantly. Reduce heat. Simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over hot noodles or rice.
Preheat oven to 350°. In 13 x 9-inch pan, melt butter in pan in oven and remove. In large bowl, mix eggs (beaten), flour, milk, baking powder, salt and pepper. Mix well. Add cheese, spinach and onion. Pour into buttered pan. Bake for 35 minutes. Cool for 45 minutes before serving. If made ahead of time, they may be reheated at 325° for 10 minutes.
Mix in a bowl, pudding, marshmallows and pineapple. Fold in Cool Whip until completely mixed. Chill and serve.
Toast oats for 15 minutes at 250°. Add peanuts, raisins and sunflower seeds. Cool. Mix in Rice Krispies. Melt butter, peanut butter and marshmallows. Add dry mixture and mix together. Press into buttered pan. Sprinkle with sesame seeds. To serve, cut into desired size or cut and wrap to store.
Mix ingredients together and form into balls. Brown, then cover with sauce and simmer 20 minutes.
Brown meat in olive oil. Add onion and garlic. Cook until onion is transparent. Add tomatoes, tomato paste, salt, basil, oregano, pepper and bay leaf. Cover and simmer 1 hour. Stir in olives. Spread 1/4 of sauce in baking dish. Cover with layer of cooked lasagna, arranging strips lengthwise in baking dish. Add layer of Mozzarella cheese, then a layer of Parmesan cheese and sprinkle with sliced ripe olives. Continue layering. Bake at 350° for 30 to 40 minutes.
Cook in skillet for 10 minutes. Stir in 1 teaspoon vanilla and 2 cups Rice Krispies cereal. Cool enough to handle. Roll into small balls the size of walnuts. Roll in coconut to coat.
Layer eggplant with salt in a colander; let sit 20 minutes. Rinse and pat dry. Drizzle eggplant with oil and grill, turning often until cooked. Rub an 8 x 11-inch baking dish with oil and set oven to 350°. Layer as follows: Place several slices of eggplant in the dish. Add black pepper, 1/2 the basil, 1/2 the tomatoes, 1/3 of the Fontina cheese, Mozzarella cheese and Romano cheese. Continue layering in this way until you have made three layers of eggplant and 2 of tomatoes. Sprinkle the top with the remaining cheeses. Bake for 40 to 45 minutes, until cheese browns and juices are bubbling at the edges. Serve with slices of crusty bread.
Peel and cut apples into bite size pieces. Drain pineapple chunks and mix with apples. Combine juice from pineapple chunks with flour and vinegar. Cook juice, vinegar and flour until thickened. Pour over apples and pineapple. Add cheese and nuts and mix until coated.
Heat the butter in large saucepan and fry the onions until golden brown. Next add green chilies, turmeric, chili powder, cumin, garlic, coriander, curry and tomato paste. Fry for 10 minutes, stirring constantly, making sure the masala does not stick to the bottom of the pan. Add lemon, salt and pepper. In large pan, brown the round steak in butter. Add water and bouillon cubes. Let simmer for 20 to 30 minutes. Mix in the masala sauce. Simmer for 2 or more hours, adding water as needed. Serve over rice or noodles. This is a very spicy dish. You can use more or less chilies to suit your personal taste.
Add all ingredients, except eggs. Beat eggs separate, then add and mix. Spray pan with vegetable spray. Bake at 350° for 1 hour. Bake inside a shallow pan.
Dissolve yeast in warm water. Mix dry ingredients. Cut in shortening. Pour buttermilk and yeast solution into dry ingredients. Mix and dump dough onto floured board and knead, knead and knead until blisters show. Roll out 1/4 inch thick. Cut with biscuit cutter, spread melted butter over top. Fold over, place on ungreased baking sheet and cover. Let rise 1 hour. Bake at 400° for 12 minutes.
Layer in baking dish in order listed. For larger serving, increase cans of pie filling and pineapple to 3. Bake at 300° until top is brown.
Bring to a boil the sweetener and water; add red food coloring. Mix 1/3 cup cornstarch and 1/8 teaspoon salt together with 3/4 cup water; bring again to a boil. Cook until it thickens , pour in 1 pint fresh or frozen strawberries. Mix well. Cool. Pour in 9-inch baked pie shell and top with 1 pint fresh strawberries, sliced. Cover with Reddi-Wip or Dream Whip.
Boil sugar, water, corn syrup and chocolate together until it reaches hard ball stage (about 254°). Pour slowly over popped corn in a large bowl. Mix quickly. Butter hands and quickly shape into balls. Makes about 12 balls.
Brown meat in a large skillet. Add onion and bell pepper. Add 2 1/2 cans of tomato sauce. Save the other half can. Add enchilada seasoning. Add all of the cheese except for 1 1/2 cups. Simmer ingredients for 8 to 10 minutes. Start filling tortillas. Wrap and place into greased pan(s). Pour remaining 1/2 can of tomato sauce over enchiladas. Sprinkle cheese and green onions over top. Bake at 375° in oven until cheese melts.
Dump cherries in a 9 x 13-inch pan. Cover with dry cake mix. Pour butter over cake mix. Bake at 350° for 30 minutes. Spoon out to serve.
Drain canned fruit, reserving pineapple juice and adding enough peach juice to make 1 cup.
Combine dry ingredients in saucepan. Blend in water. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Add milk; stir and heat. Do not boil. Remove from heat. Add vanilla. Beat with rotary beater until foamy. Yields 1 quart.
Preheat oven to 350°. Cook broccoli as directed and drain well. Add soup, egg, mayonnaise, cheese, salt and pepper to broccoli and pour into a 2-quart casserole which has been buttered. Toss butter and croutons together and sprinkle over broccoli. Bake for 45 minutes.
Mix the sugar, cornstarch and salt, together, set aside. In a medium sauce pan heat the pineapple then add the sugar mixture all at once while stirring briskly. Cook until thick and clear. Beat egg yolks in a bowl, stir a little of the hot mixture into them; return to the pan and cook 1 minute stirring constantly. Remove from heat and stir in oleo and lemon juice.
Cook beef, rice and onion until lightly browned. Add spices, olives, tomato juice and boiling water. Place in greased casserole. Cover and bake in 300° oven for 1 hour. Uncover, sprinkle with cheese and continue baking about 10 minutes, or until cheese melts.
Mix raspberry jello and 1 1/2 cups boiling water. Add raspberries and lemon juice. Pour into a 13 x 9-inch pan; refrigerate until firm. Cover with sour cream. Dissolve cherry jello in 1 cup boiling water. Add pineapple and cranberry sauce. Mix thoroughly and chill. Spread on top of sour cream.
Combine eggs and water; add remaining ingredients. Place in well-greased pan and bake at 350° for 80 to 90 minutes. Cool 15 minutes. Invert on rack.
Cream the Crisco and sugar. Add eggs. Place soda in buttermilk and add to mixture the flour and flavorings. Mix until blended and bake in 350° oven for 1 hour and 30 minutes.
Stir together first 5 ingredients. Add onions and sage to stuffing. Layer with stuffing on top. Bake at 350° for 30 minutes.
Beat banana, margarine, sugars and flavoring until blended. Beat in egg. Stir in flour until blended. Spread in greased 13 x 9 x 2-inch pan. Sprinkle with nuts. Bake at 350° for 25 minutes or until done. Cool on rack.
Blend cream cheese and Marshmallow Creme thoroughly. Arrange fruit around bowl of dip and serve.
Mix altogether and put into a casserole dish. Be sure the macaroni is uncooked. Let stand several hours or overnight in refrigerator. Take out 1 hour before putting in oven. Bake for 1 hour at 350°.
Mix all ingredients well. Pour into a 10-inch unbaked pie shell. Top with pecans. Bake at 350° for 50 to 60 minutes or until set in center.
In medium saucepan, saute garlic and pepperoni until garlic is lightly browned. Add rest of ingredients and simmer for about 30 minutes. Cook cavettelli until al dente, drain and add sauce. Eat hot or cold.
Mix together lightly. Gently roll in firm small balls (1 1/2-inch). Set aside. Prepare sauce.
Cook meat and onions in a little fat or oil until meat loses its redness. Add the rest of the ingredients except the beans, plus a little water, and cook slowly for 30 minutes. Add the cooked beans (and enough water to make a good "chili" consistency) and cook 15 minutes more. Serves 16 to 20.
Use a 6 cup casserole. Cook rice and cool. Beat eggs. Add sugar, salt, vanilla, evaporated milk and milk. Mix well. Sprinkle cinnamon or nutmeg on top. Bake 1 hour and 10 minutes at 325°. (Will set when cool.)
Thaw patty shells, roll out to fit a 10-inch pie plate. Cook spinach; drain well. Combine eggs and Cheddar cheese; beat well. Stir in spinach and onion, parsley, salt and pepper. Turn in shell and top with Parmesan cheese. Bake at 425° for 15 minutes.
Mix cottage cheese and Jell-O together. Blend in Cool Whip and pineapple. You can make any flavor you wish.
Place wild rice in a strainer and rinse thoroughly with water. Spread wild rice in a shallow baking pan; pat dry with paper towels. Bake at 350° for 10 minutes or until dry. Cool.
Mix all ingredients; bake in a 9 x 13-inch pan for 45 minutes at 350°. Brown top.
Brown sausage; add celery, onion and green pepper. Cook until tender in skillet. Put into 3 cups of boiling water after skimming off grease. Add noodle soup and rice. Bake at 350° for 30 minutes or until rice is cooked.
Pour water into a 1-cup measuring cup. Fill the rest of the cup to the top with Ivory Flakes. With a spoon, mix the water and soap flakes together until mixture becomes a thick soapy paste without any big lumps. Add about 30 or 40 drops of food coloring to the soap mixture and stir well until the soap has color. Scoop out some of the mixture and put it in one of the cube spaces of an ice cube tray. Press the soap paste down into the cube until it is filled to the top. Fill 1 or 2 more cubes with the remaining soap mixture. Dry cubes in a warm, dry place for 1 or 2 days until the soap paste gets hard (test by pressing with your finger). Pop the soap crayons out of the tray. Some colors will work better than others. Soap crayons are made from pure soap and food coloring, so whatever is drawn with them can be wiped off bathtubs, sinks, floors, windows, hands and faces. They are great for making disguises like a big moustache or a clown face.
Beat the eggs and sugar together. Add remaining ingredients. Mix thoroughly. Pour mixture into pie shells. Cover with pecan halves. Bake for 1 1/4 hours at 350°.
Fill inside of trout with Ranch dressing. Marinate for 10 to 15 minutes. Place on barbecue about 5 minutes on each side.
Mix all ingredients and bake in a greased cake pan 9 1/2 x 13-inch at 350° for 1 hour.
Brown hamburger with onions and garlic. Drain fat. In a saucepan, combine remaining ingredients and bring to a boil. Add hamburger mixture. Cook until hamburger is heated through. This recipe can be doubled or tripled and the sauce frozen or canned for future use.
Put meat in pot, cover slightly with water and boil for 20 minutes. Add other ingredients and cook slowly for 30 minutes.
Wash cucumbers, pat dry and score with tines of fork. Cut cucumbers into transparent, paper-thin slices to measure 4 cups. Place cucumber slices in deep bowl. Sprinkle every few layers with salt, cover cucumbers with a plate and weight them down with a heavy object (a can of fruit or let stand at room temperature 2 hours. Drain cucumbers thoroughly and press out remaining liquid. Stir together vinegar, sugar and pepper, pour over slices and cover. Refrigerate at least 4 hours. Drain cucumbers before serving. 4-6 servings.
Mix the 2 butters together with mixer until fluffy. Add buttermilk; mix until blended. Refrigerate leftovers.
Mix bologna and eggs with mayonnaise (enough for dip consistency). Serve with crackers or potato chips.
Preheat oven to 375°. Grease large cookie sheet. Remove sausage from casings; cook in a large skillet until browned. Stir to break into small pieces; drain off fat. Stir in cheese, parsley and oregano; remove from heat.
Pour lemon juice over apples. Place apples into pie crust. Combine sugar, cinnamon and salt. Sprinkle over apples. Cut margarine into slices and place over apples. Take second pie crust and place on top of pie. Cut slits into pie crust and sprinkle with sugar. Place on a preheated cookie sheet. Bake at 425° for 45 minutes.
Mix sugar, cornstarch and salt in medium saucepan. Slowly stir in water and 2 cups strawberries. Cook over low heat stirring constantly and mashing berries until mixture thickens and boils 3 minutes. Remove from heat and cool slightly.
Preheat oven to 350°F (175°C). Lightly butter a 2-quart casserole. In casserole, combine Ready Hamburger Mix, spaghetti, pork and beans, ketchup and chili powder. Stir to blend. Heat about 20 minutes, until bubbly. Makes 6 servings.
In double boiler, add cheese, half and half, milk and white pepper. Melt altogether. Add steamed broccoli. Stir frequently.
Brown meat, bell pepper and onion. Place meat mixture in baking dish. Place Tater Tots over meat mixture. Next, pour mushroom soup over Tater Tots.
Pour everything into blender and turn on high speed. When completely blended, pour into 9-inch ungreased pie plate. Sprinkle with nutmeg. Add coconut on top. Bake in a 350° oven for 50 to 55 minutes; bake at 450° for last 10 minutes.
Soak beans overnight; drain. Add all ingredients. Simmer for 2 hours or until tender. Puree in blender (optional). Serve hot.
Rinse spinach thoroughly and trim stems. If leaves are very large, tear in half. Shake to dry. In a very large skillet, heat bacon grease on medium-high heat, then add pork or ham and brown slightly. Turn heat to low and add vinegar. Mix egg with half and half and stir into skillet. Add spinach, a skilletful at a time, letting it cook down while stirring until more can be added. Continue until all the spinach is used. Sprinkle scallion over top and stir until last batch of spinach is wilted. Salt and pepper to taste and serve immediately. Makes 4 servings.
In soup pot, cook onions in butter very slowly over low heat until soft, but not browned. Add flour; stir to blend. Add chicken broth and liquid from oysters or mushrooms; simmer 5 minutes until thickened. Add light cream and oysters or mushrooms; heat to simmer; do not boil. Season with salt, pepper and mace (a favorite colonial seasoning, the yellow outer coating of nutmeg). Makes about 10 servings.
In a large bowl, combine sugars, flour, Egg Beaters, applesauce, corn syrup, Hershey's chocolate syrup and cocoa. Mix until well blended. Stir in vanilla and Grape-Nuts, if desired. Spread into a 13 x 9 x 2-inch glass baking dish that has been sprayed with a nonfat cooking spray. Bake at 350° for 25 minutes or until done. Cool in pan on a wire rack. Frost with lite fudge topping. Yields 36 brownies.
Brown ground beef and onion; drain off grease. Add Ragu; mix well and simmer. Combine cottage cheese, eggs and Mozzarella in bowl. Mix well.
Mix vegetables together. Dissolve salt in 8 cups of water and pour over vegetables. Let stand in cool place overnight, then drain. If too salty, rinse and drain again. Tie spices in cheesecloth. Add to vinegar and 1 cup water. Let simmer 5 minutes. Add sugar; stir until dissolved. Add vegetables and simmer for 15 minutes. Bring to a boil and pack boiling ingredients in hot jars and seal.
Preheat oven to 350°. Fry ground beef in skillet; after it is done, add your chili. Rinse chili cans with a little water (just enough to rinse your cans out). You will need a square or oblong baking pan or dish. Chop onions. Grate the cheese and separate your corn tortillas. Place a tablespoon or a little more of beef and chili on each tortilla. Also, sprinkle some chopped onions and grated cheese on each one. Roll each one as you go and place in baking dish. Pour the remaining beef and chili over them. Place the rest of the chopped onions on top. To top it all off, sprinkle the remaining cheese over it all. Place in oven and let bake for approximately 10 minutes.
Combine cooked chicken, celery, chestnuts, rice and peas. Add salt, garlic salt, mayonnaise, lemon juice, onion, Worcestershire sauce and mustard. Spread in a 13 x 9-inch pan. Top with bacon and cheese. Bake at 375° for 20 minutes. May prepare the night before. Serves 8.
Preheat oven to 350° (325° for glass). In a 13 x 9-inch baking pan (dish) melt margarine in oven. Sprinkle crumbs over margarine; pour Eagle Brand milk evenly over crumbs. Top with remaining ingredients; press down. Bake at 350° for 25 to 30 minutes or until evenly browned. Cool and cut into bars. Store, covered, at room temperature.
In a skillet, cook the onion in butter over moderately low heat, stirring, until softened; add zucchini. Saute the mixture 3 to 5 minutes or until tender. Stir tomatoes and herbs; cover for 1 to 2 minutes.
In a large bowl, mix together the first 11 ingredients thoroughly. This batter will be very thick. Place in well-greased 9 x 13-inch pan. Bake 1 hour at 325°. While still hot, spread top with the melted butter. Sprinkle with the white sugar and cinnamon mixture.
Cook yellow cake mix as per box instructions. Mix cream of coconut and milk together. Pour over hot cake. Punch holes in cake to let mixture seep down in cake. Let cool. Spoon Cool Whip on top of cake; then add flaked coconut on top. Keep refrigerated.
Combine soup, 1/2 cup water, mayonnaise and lemon juice. Blend 1 cup soup mixture, remaining water, rice, 2 tablespoons Parmesan cheese and salt in buttered 2-quart casserole. Top with turkey. Combine remaining soup mixture with broccoli. Pour over turkey and sprinkle remaining Parmesan cheese over top. Cover and bake in a 350° preheated oven for 20 minutes. Uncover and bake for 10 minutes longer. Makes 4 servings.
Slice cake layers around through the middle to make 4 thin layers. Bring jelly to a boil; add sugar and bring back to a boil. Remove from heat. Spoon jelly mixture between layers. For top layer and sides, add coconut to remaining jelly mixture. Stir well and spread over top and sides.
Wash and slice tomatoes. Beat egg, salt and pepper together. Mix cornmeal and flour together and place in a baggie. Place tomato slices, a few at a time, in bag. Shake until well coated. Get oil in skillet hot. Place tomatoes in hot oil and fry until golden brown. Remove from oil and place on plate lined with paper towels.
Mix flour, sugar and baking soda. Beat in butter until mixture is crumbly. Beat in shortening, eggs and sour cream. Continue beating 5 minutes. Add flavorings and bananas and beat 20 minutes longer. Preheat oven to 325°. Grease and flour a 10-inch tube pan or two 9 x 5-inch bread loaf pans. Pour batter into prepared pan. Bake 90 minutes or until a sharp knife inserted deep into the cake comes out clear. Let cool for 5 minutes, then remove from pan.
Beat cream cheese, honey, and ginger in a small mixing bowl. Stir in crushed pineapple. Serve with graham crackers.
Brown onion and garlic in saucepan. Remove from heat. Mix flour in. Gradually add milk to mixture until smooth. Add salt, tarragon, chicken broth, vegetables and chicken. Heat slowly until thickened.
Saute butter and onions. Cool. Add all ingredients together, trying not to break up crabmeat lumps. Place in casserole and bake for 25 minutes at 350°. Serves 4.
With all ingredients at room temperature, mix well. If too sticky, refrigerate to cool. Roll into fingerlike roll about 1 1/2-inch diameter. Slice into bits about the size of a quarter. Bake at 375° for 10 minutes. Watch carefully and don't overbake.
Cook until done, drain. Cook 1 package noodles until done. Add to cabbage and serve hot. If you want to you can lightly fry the cabbage in a frypan (I do, it adds a little different flavor).
Take round steak; sprinkle garlic salt and celery seed over and pound it into the steak lightly. Do it to both sides. Put foil in the bottom of a 9 x 13-inch cake pan. Lay the steak on top of it. Then cut up a large onion over the top and add the bell pepper. Put the can of stewed tomatoes over the top of that. Then put the drained tomatoes over the top of that. Then put the drained mushrooms on top of that. Then cover the top of all with the beefy mushroom soup. Do not stir any of it. Then cover with foil and put it into the oven at 375° for 1 hour. Check to be sure the steak is done.
Grease and flour pans well. Mix dry ingredients together. Make a well in center and add eggs, water and oil. Mix well. Add nuts, raisins, cherries and pumpkin. Bake 1 hour at 350°. Makes 3 loaves.