HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 5-quart saucepan, over high heat, bring 3-quarts water, the salt and 1 tablespoon of the vegetable oil to a rolling boil. Add pasta, stirring to separate strands. Cover pan until water returns to boiling. Uncover and cook pasta 7 to 9 minutes or until pasta is al dente; that is, cooked but firm to the bite. Pour hot pasta and water into a colander that has been set in the sink. Drain pasta thoroughly. Rinse with cold running water and drain pasta again. Transfer cooled pasta to a large bowl and set aside.
Pour boiling water into blender, add Jell-O. Blend on low speed until dissolved, (about 1 minute). Combine cold water and ice to make 1 cup cold water. Add to Jell-O and stir until almost melted. Then blend in yogurt and vanilla. Chill in dessert glasses or bowl until set (about 1 hour). Makes 5 servings; 35 calories per serving.
Combine butter, evaporated milk, egg yolks and brown sugar. Cook in double boiler over boiling water, stirring constantly, until thick. Add vanilla and nuts. Remove from heat; add chocolate pieces until melted. Set aside. Beat egg whites and salt until stiff. Fold into cooled chocolate mixture and pour into pie shell. Freeze until firm.
Beat cream cheese until smooth. Fold in pie filling and cool whip until blended. Spoon into crust, cover and freeze. Remove from freezer 15 minutes before serving.
Preheat oven to 325°. Mix eggs, sugar, oil and vanilla, then add all other ingredients, leaving the raisins and nuts until last. Pour into two 9 x 5-inch loaf pans and bake in preheated oven for 50 minutes. Makes 2 loaves.
Blend milks and pudding. Add Cool Whip and sour cream. Layer wafers, bananas, chocolate syrup and pineapple. Chill.
Heat oven to 450°. Lightly spoon flour into measuring cup and level off. Cut shortening into flour with fork until consistency of coarse meal. Add milk all at once; stir with fork just until a soft dough forms. Turn dough onto lightly floured surface; sprinkle dough lightly with flour. Knead gently 10 times or until no longer sticky. Roll out dough to 1/2 inch thickness; cut with 2-inch floured biscuit cutter. Place biscuits on ungreased cookie sheet. Bake at 450° for 8-12 minutes or until golden brown. Makes 12 biscuits.
Brown meat, onions and garlic in oil. Add celery and soup. Cook mixed vegetables in 1/2 cup water 5 minutes. Add vegetables and liquid to meat mixture. Stir in rice and seasonings. Turn into a greased 2 1/2-quart casserole dish. Cover and bake 25 minutes in a 350° oven. Remove cover. Top with noodles. Return to the oven for 5 minutes. Makes 6 to 8 servings. Freezes very well.
Preheat oven to 300°. Reserve one cup dry mix for filling. Mix 1 egg, oil and cake mix. Mixture will be crumbly. Press into bottom and sides of a 13 x 9 x 2-inch pan. I find Pyrex best. Set aside.
Shell and devein shrimp and bone chicken; set aside. In large skillet, cook onion in butter until tender. Remove onion to bowl with slotted spoon. In drippings, cook chicken until browned on both sides. Into chicken skillet measure 3 tablespoons parsley. Add onion, tomato sauce, water, wine, salt, pepper and basil. Bring quickly to a boil. Add shrimp; reduce heat to low; cover and simmer for 5 minutes or until chicken and shrimp are tender. Serve with rice. Serves 6.
Cook and drain broccoli. Add Velveeta cheese and 1/2 stick butter or margarine. Bake covered at 350° for 25 minutes. Prepare Crumb Mixture.
Mix dry ingredients. Add water and vanilla. Blend well. Blend in Miracle Whip. Bake at 350° until done.
Bake cake as directed on package in a 9 x 13-inch pan. Simmer pineapple and sugar in small saucepan until sugar is dissolved. Poke holes in cake with long tined fork. Cover with warm pineapple mixture. Chill until completely cooled, at least 1 hour. Prepare pudding as directed on package. Stir in coconut. Spread over pineapple. Cover with Cool Whip. Sprinkle with pecans. Refrigerate until served. Serves 12 to 16.
Beat eggs slightly. Add other ingredients (except pie shells). Pour into pie shells. Bake at 300° for 50 to 55 minutes.
Mix beef and onions together in food processor. Add cream cheese and mix. Take out and form ball. Wrap a slice of pressed beef around ball.
Brown ground chuck, bacon and onions. Drain only the butter beans; mix all together in large dish. Bake at 350° for 40 minutes. You can use a crock-pot and cook for a couple of hours on medium. Keeps very well and tastes better the second day.
Fill pie plate 2/3 full with sliced apples. Sprinkle with first 3 spices. In a bowl, mix remainder of ingredients and pour over apples. Bake at 350° for 45 minutes.
Preheat oven to 350°. Brown ground beef, then add the celery and chopped onions. Cook until soft. Reduce heat and stir in 1 can of tomato soup, cream-style corn, drained kidney beans and seasonings. Place in large casserole and bake, uncovered, 20 minutes. Top with 2 to 3 cups of crushed corn chips. Return to oven and bake 10 to 15 minutes, until toasted.
Mix cake mix as directed on box. Spoon onto cookie sheet by tablespoon. Bake as directed.
Cut after every third rib, about halfway through the strip. Sprinkle with salt and pepper. Place in shallow roasting pan. Bake in moderate oven (350°) for 1 hour. Carefully drain off all excess fat. While ribs are roasting, mix remaining ingredients and let stand to blend flavors. Pour over ribs after 1 hour baking. Bake 45 to 50 minutes longer, basting frequently to coat ribs with the flavorful sauce.
Layer ingredients as listed in the recipe. Use with baked tostadas. Serves 2. Has 250 calories and 5 fat grams.
Mix cake according to directions. Cook in a Bundt pan. When cool, slice in the middle to make 2 layers. Mix powdered sugar, cream cheese and Cool Whip and spread on top of the bottom layer. Place the other layer back on. Place the can of icing in the microwave for about 20 seconds; drizzle over the cake.
Cream butter and sugar at medium speed until smooth. Add eggs and vanilla; beat for 5 minutes. Sift milk powder, baking powder and salt together. Add to mixture and beat 5 minutes. Add flour alternately with water, beating until smooth. Fold in blueberries by hand. Grease muffin tins lightly and flour. Fill about 2/3 full and bake at 350° until done, about 20 minutes.
Sift flour, cinnamon and salt; set aside. Cream shortening and sugar until light. Add eggs and molasses. Dissolve soda in hot water and add to creamed mixture. Stir in dry ingredients and chill for easier handling. Roll into balls (tablespoon). Place on a greased sheet. Bake at 350° for 10 to 12 minutes.
Combine beef and onion in skillet; cook until beef is lightly browned. Drain; add salt and pepper. Stir in catsup and tomato sauce; heat thoroughly. Turn into 8-inch square pan or 1 1/2-quart casserole. Sprinkle cheese over beef mixture. Top with biscuits. Bake at 425° for 20 to 25 minutes or until biscuits are golden brown.
Preheat oven to 350°. Grease 9 x 13-inch pan. Cook rice and broccoli separately. Chop broccoli and stir into rice. Heat soup, butter and cheese until melted. Place rice and broccoli in pan. Pour cheese over broccoli and rice. Bake 30 to 40 minutes. Pour onion rings over and serve.
Melt oleo in a 9 x 13-inch pan. Mix in flour, 1 cup sugar and milk; pour over oleo. Put fruit over batter; sprinkle 1/2 cup sugar over fruit. Add 1/2 cup water. Bake at 350° for 50 minutes.
Melt caramels with milk in microwave. Mix flour, oats, sugar, soda, salt and butter. Press 3/4 of mixture into 9 x 13-inch pan. Bake	at 350° for 10 minutes. Remove from oven and top with chocolate chips and nuts. Drizzle caramel over top. Crumble remaining crumb mixture and bake 12 more minutes at 350°.
Mix the flour and sugar in a large bowl. Bring to a boil the cocoa, water and Crisco. Add to flour and sugar mixture. Add the buttermilk, eggs, soda and vanilla. Pour into greased and floured 11 x 16-inch pan. Bake at 400° for 20 minutes. Just as cake comes from oven, pour filling over it while still in pan.
Mix condensed milk, lime juice, tequila and Triple Sec together. Fold in whipped cream. Fill pie shell. Refrigerate overnight (the longer you refrigerate, the better it is). Top with more whipped cream and lime slices. Serves 8 comfortably. Great as a leftover.
Combine sugar, margarine and eggs, one at a time. Beat to mix well. Add salt, vanilla and syrup. Mix well. Put pecans in crust and pour mixture in crust. Bake until done, about 1 1/4 hours at 300°.
Rinse the chicken pieces, removing any excess fat and the wing tips. Pat dry. Place the olive oil in a Dutch oven over low heat and saute the onion, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, 5 minutes longer. Add the minced rosemary leaves. Preheat the oven to 375°.
Preheat oven to 400°. Grease and flour two loaf pans. Grate Cheddar cheese.
1. Brown turkey or beef. Spice to taste (garlic, pepper, basil, whatever). Add diced sausage. Add diced vegetables and corn. Simmer for 10-15 minutes (next commercial). 2. Add can of soup, thin to taste. Boil noodles and drain. Add to simmered ingredients (or visa versa depending on pot size). Mix well.
Prepare cake mix according to package directions. Pour into a greased and floured 12-inch pizza pan. Bake at 350° for 20 minutes. Let cool in pan 10 minutes; remove to wire rack and cool completely. Combine preserves and water in a small saucepan; heat until preserves melt. Cool. Set aside. Prepare whipped topping mix according to package directions. Spread over cake. Top with preserves. Arrange fruit over preserves. Yield: one 12-inch pie.
Grease and flour 13 x 8-inch cake pan. Combine all ingredients except	chocolate and nuts in a large mixer bowl. Blend well	at low speed; pour batter into pan. Sprinkle with chocolate chips and nuts.	Bake at 350° for 35 to 40 minutes. Real good.
Cook chicken in water with onion, salt and pepper for 45 minutes. Cool and bone. Break chicken in large chunks and put in buttered casserole, mixed well with soup and sour cream
Use cookie cutter to cut the cornmeal mixture into fun shapes, also fried onions in butter. In a 1 1/2-quart casserole, combine water, cornmeal, butter, salt, cumin and pepper. Cook uncovered, 100% power (High) for 4 to 6 minutes or until very thick, stirring every minute. Spread mixture on wax paper into an 8-inch square about 1/4 inch thick. Chill. Cut into 18 small shapes. Place shapes on a baking sheet in a single layer. Cover, chill or freeze until firm. Store frozen shapes in a sealed freezer bag.
Beat egg with fork. Add oil and milk. Sift together flour, baking powder, salt, sugar and nutmeg. Add to egg, oil and milk. Fill muffin tins 2/3 full. Put bit of butter on top. Sprinkle with cinnamon and sugar. Bake at 375° for 20 minutes. Makes 9 large muffins.
Cream butter and sugar until smooth and fluffy. Add beaten egg yolks and applesauce. Sift the coarse husks out of flour 2 or 3 times, then sift the flour with soda and spices. Mix raisins through it. Add the dry ingredients to the first mixture. Last of all, fold in the stiffly beaten egg whites. Turn into two 8-inch square cake pans (greased and floured). Bake for 25 minutes at 325°. Frost with mocha frosting.
Trim eggplant, then cut into 1-inch cubes (no need to pare). Saute onions, garlic and zucchini in olive oil in large frying pan for 5 minutes; stir in eggplant. Cover. Simmer 15 minutes. Stir in tomatoes, olives, parsley, chili sauce, basil and salt; cover. Simmer 15 minutes; uncover. Cook 10 minutes longer or until almost all liquid has evaporated.
Set almond bark aside; mix remaining ingredients together in a bowl. Refrigerate for 1 hour. Melt almond bark. Form crumb mixture into balls and dip in melted almond bark, place on wax paper. Allow the almond bark to cool and set up. Preparation time: 25 minutes. Makes 44 to 48 Bon Bons.
Mix pie filling, sugar and water in saucepan; bring to boil. Add jello; mix well. Remove from heat. Add Coke; mix well. Add pineapple; mix well. Pour into container. Chill until set.
Mix together and place in pie shell the sugar, cinnamon, salt and apple slices. Blend brown sugar, flour and butter in small bowl. Mix until crumbly; sprinkle over apple mixture. Bake at 400° for 30 to 35 minutes.
Beat first 4 ingredients well; add last 3. Pour into unbaked pie shell. Bake at 325° until firm, about 40 to 50 minutes.
Break lettuce in large salad bowl. Lay ingredients as listed. Cover with Saran Wrap to seal. Refrigerate and serve after 8 hours.
Combine and cook on top of stove for 15 to 20 minutes. Quick and easy.
Cream together in a big bowl cream cheese and oleo, then add powdered sugar and carton of Cool Whip. Next, mix pudding mix with milk, then add to other mixture. Layer in a pot with crushed Oreo cookies.
Mix margarine and peanut butter well. Add confectioners sugar and mix well. Add almond flavoring. Pour into a 6 x 8-inch pan and smooth with hand. Let sit until firm.
Melt butter in skillet. Chop onion. Add onion and rice to butter and brown. Pour in Pyrex dish. Add beef consomme. Bake at 350° for 1 hour.
Place bacon in bottom of pan. Add hamburger, crumbled up. Add vegetables, salt and pepper. Simmer 15 minutes. Add 1 cup water and finish cooking with cover on until vegetables are done.
Cream sugar and shortening. Add molasses and eggs. Mix well. Sift dry ingredients and stir in. Drop on greased sheet. Bake at 350° for 12 to 15 minutes. Yields 4 dozen cookies.
Mix sugar, oil and eggs. Add remaining ingredients and mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until done.
Combine cornstarch, cinnamon and salt in small saucepan. Stir in orange juice and cranberries. Heat over medium heat, stirring occasionally until thick. I use this glaze to baste my pork roast. The kids love the sweet, but tangy taste.
Cream sugar, shortening and molasses. Add egg, allspice, cloves, ginger and coffee. Mix. Add enough flour to make stiff dough. Chill. Roll out 1/4-inch thick. Cut with cookie cutters. May decorate with sugar toppings. Bake at 375° for 10 to 15 minutes.
In Teflon-lined 9-inch skillet, melt margarine over medium heat. Add onion and cook until tender. Add broccoli, tomato, cheese, salt and pepper. Pour imitation eggs over vegetable-cheese mixture; do not stir. Reduce heat to low. Cover and cook 10 minutes or until quiche is set. Remove from heat and let stand 5 minutes. Cut in wedges to serve. Serves 4 to 6.
Dissolve jello thoroughly in hot water; add sugar, pineapple juice and strawberries. Freeze in 1 gallon size Ziploc bag. Remove from freezer; place in refrigerator a few hours prior to serving time. While slushy, add ginger ale; serve. Great for showers!
Mix Kool-Aid, sugar and water. Then add pineapple juice. Chill. Pour over ice in punch bowl and add ginger ale. Serve at once. Yields 50 servings.
Combine dates, water and soda; let stand until cool. Cream shortening and sugar. Add eggs and beat well. Slowly add flour, salt and cream of tartar. Stir until well blended. Add date mixture; mix well. Pour into a greased 13 x 9 x 2-inch pan. Sprinkle chocolate chips and nuts over top of cake. Bake at 350° for about 30 minutes. Cool.
Cream together butter, salt and garlic. Mix in bread crumbs, parsley, sherry, pepper and paprika. Peel and devein shrimp. Toss into simmering water and cook just a few minutes, only until they turn pink. Rinse with cool water and drain.
Mix flour and salt. Toss together with oil and water until dough forms a ball. Chill 10 to 15 minutes, then roll out on lightly floured surface. Place in a 9-inch pie pan. Prick sides and bottom and bake at 375° for 10 minutes. Cool.
Slice eggs in half; remove yolks and place in medium size bowl. Mash with a fork. Mix in remaining ingredients. Add mayonnaise 1 tablespoon at a time until mixture is creamy. Refill whites with mixture. Sprinkle with paprika for color.
Beat sugar and eggs until fluffy; add pumpkin and mix well. In another bowl, combine flour, salt, cinnamon, baking powder, baking soda and nutmeg. Stir dry ingredients into sugar mixture alternating with oil and water. Add vanilla and mix well. Beat for 3 minutes; fold in nuts. Divide and pour into greased 5 inch x 3 inch loaf pans (makes 3 to 4). Bake at 350° for one hour; brush hot glaze over tops of warm loaves.
Combine beef, crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Form into a loaf and put into shallow pan, 7 x 10-inches. Combine remaining ingredients; pour over loaf. Bake at 350° for 1 hour and 15 minutes, basting occasionally. Serves 4 to 6.
Combine macaroni, cheese, celery, salad dressing, pimiento, green pepper and onion; toss lightly. Season to taste. Serve in lettuce lined bowls. Makes 6 to 8 servings.
In saucepan, saute onion in oil until tender. Stir in the next 11 ingredients. Add lemon slices. Bring to a boil. Reduce heat and simmer, uncovered for 20-25 minutes or until slightly thickened, stirring occasionally.
Mix dry ingredients and add water(enough a little at a time till you have a stiff dough), mix well. Knead dough on a floured board till it becomes elastic. Let dough rise 10 minutes, covered. Roll out dough till it is 1/2 inches thick. Cut into squares or circles. Deep fry at 370° till golden brown. Drain on paper towels and drizzle with honey.
Combine milk and marshmallows in top of double boiler. Heat and stir over hot, not boiling, water until marshmallows are melted. Remove from heat. Cool, stirring every 5 minutes.
Heat oven to 350°. In a large bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt. Add to butter mixture. Stir in chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 1/2 dozen cookies.
Mix first 6 ingredients. Drop by 1/2 cup into heated oil in skillet. Do not crowd omelets. Turn once when lightly browned. Transfer drained patties to warm platter. Serve omelets over rice topped with gravy made from last 6 ingredients (cook until thickens) or leftover roast gravy or canned gravy to which soy sauce and Chinese brown sauce has been added. Chinese noodles, green onions, celery, etc., make nice additions to meal.
Melt butter in large stock pot and saute onion, garlic and caraway seeds until onion is tender. Add broth, cabbage, potatoes, salt and pepper, bring to boil and then simmer for 1 hour. This soup may be pureed with a hand-held blender if you prefer.
Soak poppy seed in 3/4 cup milk overnight. Sift dry ingredients. Add shortening and 2/3 of milk; beat well. Add poppy seed last. Pour into medium sized tube pan and bake at 375° to 400° for 1 hour. Ice with fudge frosting. Serves 12.
Tear off a 36 x 18-inch piece of heavy-duty foil. Fold in half to make an 18-inch square. Fold up sides, using your fist to form a pouch. In a bowl, thoroughly combine vegetables, rice, water, cheese, salt, onion salt, rosemary and pepper. Place mixture in pouch. Dot with butter. Fold edges of foil to seal pouch securely. Grill over medium-hot coals, about 30 minutes or until done. Makes 6 servings.
Brown the hamburger, drain and add taco mix. Layer the first 6 ingredients in a large bowl. Right before serving, add cheese, broken taco chips and French dressing. Mix all together. Makes a large Tupperware bowl.
Sift corn meal into boiling milk. Stir constantly over low heat until milk and meal are just blended and thickened. Beat in mayonnaise and salt. Cool; don't chill. Add beaten egg yolks and fold in stiffly beaten egg whites. Grease medium casserole in the bottom and part way up the sides. Pour in mixture and bake at 350° for 35 minutes. Serves 6.
Mix the flour and sugar well. Add all other ingredients. Beat with electric mixer until creamy. Pour into pie shell. Bake in preheated oven 10 minutes at 450°, then 30 minutes or until brown at 350°. Very important to bake correctly.
Fold sugar, pumpkin and lemon juice into egg mixture. Mix remaining ingredients together, then fold into egg mixture. Line a 15 1/2 x 10 1/2 x 1-inch cookie sheet or jelly roll pan (no larger) with wax paper or aluminum foil. Pour pumpkin mixture in. Bake at 375° for 15 minutes. Flip out onto towel with powdered sugar sprinkled. Peel off wax paper or aluminum foil and roll widthwise. Cool, then unroll and add cream cheese mixture or ice cream. Re-roll and freeze.
In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk. Beat until smooth. Gently fold in whipped topping. Freeze 4 to 6 hours. Thaw 10 minutes before serving.
Combine all ingredients into large bowl. Blend, then beat 3 minutes. Bake at 350° for 50 minutes.
Stir dry ingredients together. Add eggs and vanilla. Stir well. Add fruit. Bake at 375° for 20 minutes in greased (spray with Pam) tins or line with cupcake liners.
Mix all ingredients (except cheese). Bake in 9 x 13-inch pan, 1 1/2 hours at 350°, covered. Top with cheese, re-cover and bake 1/2 hour longer.
Beat eggs; add sugar and oil. Beat until blended. Mix all dry ingredients together and add to egg mixture. Mix well and then add apples, vanilla and walnuts. Stir until completely blended. Pour into Bundt pan. Bake at 350° for 1 1/2 hours.
Mix ingredients; heat slowly until margarine is melted (do not boil). Mop sauce onto chicken during last 15 minutes of cooking time.
Bake cake mix according to directions. Let cool. Combine pudding and cream cheese (pudding according to directions). Put on top of cool cake. Combine Cool Whip and pineapple, put on top of pudding. Cover with coconut.
Brown ground meat and season to taste. Mix together soups, beans, tomatoes and tomato sauce. Heat to mix well. Grease casserole dish and, using a third of each ingredient, layer chips, meat, soup mixture and cheese. Continue to layer until all ingredients are used. Be sure cheese is on top. Heat until cheese is melted. Serves 8.
Drain fruits, reserving 1 cup juice. Bring juice to boil and mix with gelatin until dissolved. Cool. Add remaining ingredients. Mix well and congeal. Serves 8.
Cook noodles; drain. Brown ground beef; drain. Mix all ingredients except cheese. Put in 9 x 13-inch pan. Sprinkle cheese over the top. Bake at 350° for 30 minutes.
Take thawed orange juice and pineapple juice. Add enough water to equal 4 cups liquid. Heat liquid and dissolve jello. Let cook. Add oranges, pineapple and pecans. Let set.
Drain oranges and pineapple to make 1 cup liquid. (If not a cup, finish with water.) Boil and pour liquid over Jell-O; stir until dissolved. Add bottle of 7-Up. After it quits foaming, add oranges, pineapple and 1 cup nuts (optional). Chill. Makes 6 to 8 servings.
Mix in order and spread in pan; bake at 350° for 20 minutes in a greased 8-inch square pan. Cookies will be soft in center. Leave in pan. Cut into 2-inch squares.
First, cook broccoli and chicken (separate), then pour off liquid. In a saucepan, combine soup, cream and cheese until melted and hot. Layer broccoli, chicken and sauce in a baking dish, then repeat this process. Top with fried onion rings. Cook at 350° for 20 minutes.
Melt butter in 2-quart saucepan. Sprinkle in flour; gradually add milk and bring to boiling point. Add corn, salt, pepper and sugar. Heat thoroughly; remove from heat and add beaten eggs. Pour into 2 1/2-quart buttered baking dish. Bake at 375 degrees for 35 minutes.
Cook broccoli until tender. Drain. Add butter (melted). Mix all ingredients. Bake at 400° in 11 x 7 x 1 1/2-inch pan 35 to 40 minutes.
Heat oven to 375°. Separate dough into 8 triangles. Cut each triangle lengthwise into thirds. Place sausages on shortest side of each triangle. Roll up, starting at shortest side and rolling to opposite point. Place on ungreased cookie sheets. Bake at 375° for 12 to 15 minutes, or until golden brown. Serve warm with ketchup or mustard.
Whisk together all ingredients and bake on hot grill or frying pan. Makes 6 medium. I triple it for us! Nice and light!
Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with liqueur. Spread one-third pudding mixture over bottom layer of cake. Top with second layer. Repeat. End with topping. Chill 30 minutes. Sprinkle with toasted, sliced almonds. Garnish with pineapple slices and/or raspberries or strawberries.