HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti noodles as directed. In frying pan, brown hamburger with onions. Add cream cheese, tomato soup, milk and olives. Cook until thick and bubbly, then add spaghetti noodles. Put into large glass dish and cook in oven at 400° for 45 minutes.
Cook green beans and garlic powder together. Bring to a boil; reduce heat to medium and cook 10 to 15 minutes.
Bake in casserole in a 375° oven for 1 hour, until potatoes are tender. Makes 8 servings.
Cook all except cumin, cayenne and oregano. Add cumin, cayenne and oregano. Cold pack 10 to 25 minutes. Good on taco salad.
Combine flour, baking powder, salt, brown sugar, nonfat dry milk and oats in medium bowl. Mix thoroughly, breaking up brown sugar to distribute evenly. Cut in shortening until mixture is crumbly. Combine eggs and water; add to flour mixture. Stir just until blended. Drop by heaping teaspoonfuls onto cookie sheet. Bake in 400° oven for 8 to 10 minutes, or until lightly browned. Makes 2 dozen drop biscuits.
Stir flour, baking powder, salt and chives together. Combine milk, oil and add to dry ingredients.
Salt and pepper insides of birds. Stuff with cooked brown rice. Baste with sauce every 15 minutes.	Bake at 375° for 1 hour and 15 minutes.
Beat butter, sugars, vanilla and eggs until fluffy. Process oatmeal in blender until it's like flour; add to butter mixture. Sift flour, baking soda, baking powder and salt; add to mixture. Stir in chocolate chips. Drop cookies on baking sheet. Bake at 350° for 7 to 8 minutes.
Cream together the butter or margarine, sugar and almond extract. Beat in egg yolks, one at a time. Sift together dry ingredients. Add alternately with strawberries to creamed mixture. Beat egg whites until stiff; fold into mixture. Line a 9 x 5-inch pan with greased waxed paper. Turn batter into pan and bake at 350° for 50 to 60 minutes, or until toothpick comes out clean. Cool 15 minutes on rack, then remove to finish cooling. Freezes well.
Dissolve yeast in warm water; let stand 5 minutes. Combine yeast mixture with butter and flour in bowl; mix well. Stir in egg and sugar. Refrigerate overnight. Spoon butter into greased muffin pans; fill 2/3 full. Bake at 350° for 25 minutes.
In casserole dish, crumble beef and sausage; add onion and garlic. Cook, covered, on High for 4 to 6 minutes in microwave. Drain fat. Stir in sauce, undrained beans, water and pepper. Cook, covered, on High 7 to 9 minutes or until thoroughly heated, stirring once. Arrange biscuits around outer edges, leaving center open. Sprinkle the center with cheese and parsley. Cook, uncovered, on High 2 to 3 minutes or until biscuits are done, turning at 1 1/2 minutes.
Cook first 5 ingredients 3 1/2 hours. Add mushrooms halfway through and cooked ground beef.
Boil chicken until tender. Cool and debone. Mix milk, celery soup and	chicken soup.	Add 1 cup chicken broth to mixture. Melt margarine and stir into corn bread stuffing. In a large dish put a layer of crumbs, a layer of chicken and soup mixture. Put another layer of crumbs, a layer of chicken and soup mixture. Top with crumbs and bake at 350° for 45 minutes to 1 hour.
Tear cake into tiny pieces and line bottom of an oblong cake pan. Mix Cool Whip and almond extract together and pour over cake. Pour pie filling over this and swirl around. (Can use other pie filling if desired.)
In a 2-quart saucepan, combine butterscotch, chocolate chips and condensed milk. Heat over medium-low heat, stirring until chips are melted. Do not let chocolate burn. Remove from heat. Stir nuts and marshmallows into mixture. Spread into greased 9-inch square baking pan. Refrigerate until firm, about 2 hours. Cut into squares. Makes 2 pounds.
Chop bell pepper and cook in a little oil. Mix squash, eggs, cheese, bell pepper, salt, butter and 1/2 the bread crumbs. Pour into baking dish. Sprinkle with remaining crumbs. Bake 1 hour at 350° (uncovered). Serves 6.
Brown all meat together with onions. Drain. Add cheese and melt in meat. Add soup and peppers.
Mix together in saucepan everything except egg yolks. Beat egg yolks and add to mixture. Cook over medium heat until thick. Pour in baked pie shells. Two-pie recipe.
Beat eggs, oil, honey and vanilla until thick and creamy. Stir in zucchini and pineapple. Add dry ingredients, mixing on low speed until just blended. Stir in nuts and raisins, then pour into two well-greased loaf pans. Bake 45 to 55 minutes at 350° or until center is done.
Place berries, juices, rind and salt in saucepan. Mash berries to release juice. Heat to boiling. Sprinkle gelatin over hot mixture, stirring well to dissolve. Remove from heat; skim and pack immediately into hot, sterile jars topped with sterile lids. Set aside to cool to room temperature. When cool, freeze in sharp freeze section of freezer. Remove to main part for storage. To use, thaw overnight. One tablespoon has 6 calories.
Combine cracker crumbs and margarine. Mix well. Put 2/3 mixture in bottom of greased 9 x 13-inch pan. Mix pudding and milk. Blend in ice cream and pour over cracker mixture. Refrigerate until well set. Spread Cool Whip over pudding. Mix candy with remaining cracker crumbs and sprinkle over top. Refrigerate.
Noodles: Combine eggs, flour, oil and salt. Add small amounts of water to moisten. Roll thinly on floured surface. Cut into strips and separate to dry.
Mix all together, except flour and milk. Mix flour and milk until smooth; then mix all together and pour into a greased baking dish. Bake at 375° approximately 1 1/2 hours or until firm and slightly browned.
Mix together softened cream cheese, mayonnaise and nuts. Add cream a little at a time to make a smooth texture. Add sugar. Put a heaping tablespoon on each pear half; serve on lettuce leaf.
Whip cream cheese until soft and fluffy. Beat in confectioners sugar. Stir in cranberry sauce; fold in whipped topping. Divide filling between the 2 pie shells. Freeze.
With your hands, mix turkey in a bowl with chopped onion, chopped green pepper, tomato sauce, Worcestershire sauce, soy sauce, allspice, salt and pepper. Form mixture into 8 or 9 oval balls.
Combine all ingredients. Shape in little balls. Roll in flour-paprika mixture. Fry in 3 tablespoons butter until brown. Add spaghetti and sauce.
*Note: Butter can be substituted with fat-free margarine or Blue Bonnet light to cut more fat grams.
Cook macaroni in salted water until tender. Put in a casserole dish; add milk, cheese, pepper and a dot of butter. Top the macaroni with bread crumbs and bake for about 30 minutes at 325° or until it is browned. May also add chopped peppers, onions, celery or parsley.
Melt butter, peanut butter and chocolate chips. Pour in box of Rice Chex, then put Rice Chex in bag of powdered sugar.
While rice is cooking, cut steak into 1/4-inch strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients.
Mix dry ingredients first in a large bowl. Then mix in the rest of the ingredients. Spray loaf pans with Pam. Makes 4 large loaves or 6 to 7 small. Bake in a 350° oven for 35 to 40 minutes.
Cut apples in 1/4-inch slices and place in a buttered baking dish. Add cinnamon and water. Work together the sugar, flour and butter until crumbly. Spread over apples and bake at 350° uncovered for about 40 minutes. Serve hot with whipped cream.
Cream butter, sugar, flour, vanilla and nutmeg. Add eggs and buttermilk, stirring until mixed. Put in dash of salt, if desired. Pour in unbaked pie shell. Bake at 350° for 1 hour.
Fry and crumble sausage. Spread cream cheese onto pizza pan. Cover with salsa followed by sausage, onion, green pepper and cheese. Scoop up onto tortilla chips to serve.
Put first 5 ingredients into a large brown sack and shake well. Add oil and shake until well mixed and coated. Put in airtight container for at least 1 hour
Brown together beef and onion; drain fat. Add garlic powder, salt, oregano, basil, brown sugar, green pepper, tomatoes, water, tomato sauce and tomato paste. Simmer for 1 hour or until condensed.
Blend dry ingredients to cream and mix thoroughly. Add 1 cup nuts (pecans or walnuts), 1 cup chopped dates and 1/2 cup cherries.
Cut potatoes in wedges; roll in flour, then pour in oil in fry skillet. Place potatoes in oil and cook until brown. Place on paper towel to drain excess oil. Dice lettuce and tomatoes. Place on plate, then add potatoes on top. Heat cheese in microwave oven, then pour over top of all your ingredients. Serves 4.
Mix all ingredients in greased casserole dish. Bake 1 hour at 325°.
Cream butter, sugar and egg yolks. Cream and mash potatoes and mix. Add milk. Sift dry ingredients. Add nuts and raisins. Beat egg whites. Fold in last and bake in 350° oven until done. May cover with chocolate icing or any other favorite icing. (May use 1/4 cup cocoa in cake for chocolate flavor, if desired.)
Mix flour, salt and pepper in bowl. Coat chicken in flour mixture and cook in oil until brown. Remove drippings from pan. Return chicken to pan. In a bowl mix peach preserves, barbecue sauce, soy sauce and onion; mix well. Cover chicken with sauce and bring to a boil. Reduce heat to low and cook 40 minutes. Add water chestnuts, green pepper slices and carrot slices. Cook an additional 10 minutes. Serve over rice.
Blend cake mix, butter and egg together. Press into a 9 X 13 greased pan. Cream together the cream cheese and powdered sugar. Add eggs and mix until smooth. Pour over crust. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Cool completely before cutting.
Boil sweet potatoes for 30 minutes or until tender. Mash. Add remaining ingredients, except marshmallows and pecans. Spoon mixture into greased casserole, cover with marshmallows and sprinkle with pecan halves. Bake at 350° for 30 minutes. Serve immediately.
Add sugar to cooled, melted oleo and eggs, one at a time. Add dry ingredients all at once; mix thoroughly. Add vanilla, chocolate chips and nuts. Bake at 350° for 25 minutes in a 13 x 9-inch pan. You must take out of oven before they are finished. It takes 15 minutes, but the middle is all soft. If left in oven too long, they will be too hard.
Mix sugar and cornstarch. Add water gradually, stirring constantly. Boil for 5 minutes. Remove from fire and add butter, lemon juice and nutmeg. This is great over bread pudding.
Heat wok or large frying pan on high. Add oil, then chopped green onions, including most of green parts. Stir-fry for 1 minute. Add leftover meat that has been cubed; stir-fry another minute. Add cooked mixed vegetables; season to taste with garlic powder and ginger. Stir-fry 1 minute more, then add rice and mix well. Add scrambled eggs which have been mashed well with a fork. Sprinkle with soy sauce to taste; stir-fry for 2 more minutes. Enjoy.
Cook mushrooms in butter about 4 minutes. Cook rice according to directions on box. Mix all ingredients in buttered 2-quart casserole. Bake at 350° for 30 minutes. Makes 8 servings.
Mix dry ingredients; whip eggs and oil together and add remaining ingredients and stir to mix well. Pour into a greased and floured 9 x 13-inch pan and bake at 350° for 40 minutes.
In bowl, combine all ingredients, except parsley. Mix well. Refrigerate about 4 hours or until firm enough to shape into a ball. Shape in ball; roll in parsley (and chopped nuts, if desired). Refrigerate at least 1 hour before serving. Serve with crackers or small slices of rye bread. Makes 5-inch ball.
Cook patties until done; drain grease. Simmer sauce, then mix cheeses, sauce, patties, garlic and herbs. Cook for 20 to 30 minutes.
Combine first 6 ingredients in a large bowl. Combine corn meal and remaining ingredients; stir into corn mixture. Pour into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Bake at 350° for 50 minutes or until a knife inserted in center comes out clean.
Bake unpricked pastry shell in very hot oven (450°) for 5 minutes or until lightly browned. Remove from oven; reduce temperature to 325°. Cook bacon until crisp; drain and crumble. Reserve 2 tablespoons. Place remaining bacon in pie shell. Add cheese. Combine remaining ingredients and pour over cheese. Trim with reserved bacon. Bake at 325° for 35 to 40 minutes or until knife inserted just off-center comes out clean. Let cool 10 minutes before serving.
Place chicken in greased 13 x 9 x 2-inch baking dish. Sprinkle with garlic powder and pepper. Top each breast with cheese slice; set aside. Combine soup and milk; stir until smooth. Pour over chicken. Sprinkle with stuffing mix and drizzle with butter. Bake at 350° for 50 minutes.
Mix together the Miracle Whip, Sweet 'N Low and vinegar. Pour over chopped vegetables. Add bacon bits and cheese. Best if chilled a couple of hours before serving.
Cube steak and brown; drain. In large pot, boil about 4 cups water, bouillon, onion, pepper and mushrooms for 20 minutes. Add meat. Boil rice; add to mixture. Add soy sauce. Cook for about 10 minutes.
Mix Jell-O and water regular way. Add nuts, celery, cranberries, apple and sour cream. Chill until ready.
Mix graham crackers and melted butter. Put in a 13 x 9-inch pan. Mix all other ingredients, except the cherries. Add on top of the pie crust. When done pouring the mixture, smooth evenly and top with the cherries; refrigerate.
Combine all ingredients and cook on medium until it boils, then cook on low for 3 to 4 hours. Add water if necessary to desired thickness.
Brush 6 tortillas with water and place on an ungreased baking sheet. Spread 2/3 cup of cheese over each tortilla. Sprinkle with some diced olives and chilies. Top each with another tortilla. Brush tortilla lightly with water. Cover baking sheets with foil. Bake at 300° for 15 minutes or until hot and cheese is completely melted. Remove from oven and cut each tortilla into 6 wedges. Top each wedge with an avocado slice and brush with lemon juice. Add hot sauce, if desired. Yields 24.
In skillet, cook beef and onion until tender. Drain. Stir in flour, salt and pepper until blended. Add pizza sauce and corn. Simmer 5 minutes. Transfer to a greased 13 x 9 baking dish. Separate biscuits and arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes or until biscuits are golden and cheese is melted. Makes 6 servings.
Combine dry ingredients in a plastic bag. In a bowl, lightly beaten eggs and milk. Dip chicken pieces in egg mixture and shake off excess. Shake a few pieces in the bag at a time, coating well. In an electric skillet, heat 1/4-inch oil to 350°. Brown chicken on all sides. Reduce heat to 275° and continue cooking for 30 minutes. Makes 6 to 8 servings.
Mix vanilla pudding with milk until blended. Add sour cream and sweetened condensed milk. Fold in whipped topping.
Prepare pie crust as directed on box for 9-inch pie. Line plate bottom with crust. Mix sugar and flour. Mix with apples. Fill apples in bottom of crust; add the blueberry filling on top of apples. Cover with top crust. Slit vent in top; flute edges high to prevent spill-over in oven. Heat oven to 400°. Bake 10 minutes. Reduce to 350° and bake 25 minutes longer. Makes one 9-inch pie. Serves 8.
Combine first 3 ingredients in medium pan; stir well. Add remaining ingredients; cook over low heat, stirring constantly until thickened. Serve warm over pork or ham.
In a large bowl, soften and cream Genesis 18. Slowly beat in Isaiah. In small bowl, beat Job well and add to creamed mixture. Sift together 1 Samuel, 1 Kings, Exodus and Luke. Add to creamed mixture and mix thoroughly. Fold in 2 Samuel and Genesis 43. Grease a 9-inch tube pan with Judges. Line with waxed paper; pour in batter. Bake 30 minutes at 350°. Lower oven temperature to 325° and bake 20 to 25 minutes longer until cake is golden brown and tests done. Cool in pan on wire rack 15 minutes. Invert onto serving plate, remove waxed paper and cool completely.
Add flour to water a little at a time. Cook until real thick; let cool. Mix sugar and shortening together until creamy. Add flour mixture a little at a time. Beat until smooth and creamy. Frosting will not get hard.
Place chicken in a 13 x 9 x 2-inch baking dish. Combine Worcestershire sauce and next 3 ingredients; stir well. Pour over chicken. Cover and marinate in the refrigerator for 1 hour.
Dip pieces of chicken in melted margarine, then roll pieces in crushed Rice Krispies. Season to taste. Place in pan lined with aluminum foil. Bake for 1 hour at 350°.
Melt margarine, sugar and vanilla in microwave oven. Add marshmallows and melt, stirring mixture once or twice during cooking. Pour over popcorn. Shape into balls.
Parboil slices in skillet; drain skillet well before using it for frying. Heat oil in skillet until hot. Dip salt pork in flour mixture; put in skillet and fry until golden brown. To thicken gravy, use 2 tablespoons of flour used for dredging. Blend the flour and fat very well before adding milk.
Mix all ingredients together and store in refrigerator. To use, heat a small quantity to room temperature. Feed kitten with an eye dropper.
Clean mushrooms and pat dry. Then rub with oil. Arrange them in a large 13 x 9-inch pan. Add water. Cook sausage until brown; remove to drain. Reserve drippings to saute onion, garlic and stems. Mix the sausage, spinach, egg, bread crumbs and Parmesan. Mix well, then stir in onion, garlic and stems.
Simmer onions in butter in heavy pan on low until tender and separated. Stir constantly. Place in a 2-quart casserole. Sprinkle with pepper; top with cheese. Heat soup, milk and soy sauce until blended. Pour soup mixture over all; stir gently. Butter bread slices on both sides and top casserole, overlapping the slices. Bake at 350° for 30 minutes.
Combine all ingredients in a jar. Cover. Shake well. Chill. Cook macaroni. Drain and cool. Mix with your favorite vegetables, broccoli, tomatoes, etc. and pour the dressing over and mix and chill.
*I never buy buttermilk. I add 1 tablespoon vinegar to 1 cup milk and let stand 5 minutes.
Make a large patty for each person. Place each patty separately in foil. Sprinkle 1/2 teaspoon Worcestershire sauce over meat; dash with salt and pepper. Place slice of onion on top of meat. Place sliced potato on top of onion. Place sliced carrot around meat. Sprinkle with all-purpose flour, seasoning and a little more sauce over vegetables. Wrap tight in foil. Bake 1 1/4 hours at 325°. Serve hot.
Combine dairy sour cream, mayonnaise and mustard. Lay ham slice flat. Spread with some of the sour cream mixture. Lay strip of American cheese on one end of ham slice. Roll jelly roll fashion. Fasten with toothpick topped with olive. Makes 24 rolls.
Fry onion and bacon. Add remaining ingredients. Bake in bean pot at 350° for 35 to 40 minutes.
Cook until the berries pop the cranberries, raisins, sugar, water and spices. Add celery and apple and continue to cook until mixture thickens and apples are cooked. Makes about one quart.
Cook and drain noodles. Cook onions and peppers in margarine until tender. Stir in soup, mushrooms, pimento, milk and basil. Layer half of noodles in a 9 x 13-inch pan. Top with 1/2 of sauce, 1/2 of cottage cheese, 1/2 of chicken and half of both cheeses. Repeat layers. Bake at 350° for 45 minutes. If casserole comes from "fridge" add 15 minutes to baking time.
In a 2-quart saucepan, cook onion and garlic in oil until tender but not browned. Add tomatoes, tomato sauce, water, sugar, oregano, thyme, the first 1/4 teaspoon salt and bay leaf. Bring to boiling; simmer, uncovered, for 45 minutes. Remove bay leaf.
Mix Kool-Aid, sugar and water. Add pineapple juice and chill. (One package cherry Kool-Aid and one package raspberry Kool-Aid make a good flavor combination. For green punch, use lemon-lime Kool-Aid.) Pour over ice in punch bowl. Add chilled ginger ale. Serve at once. Makes 50 half cup servings.
Heat oven to 425°. Grease small baking pan. Blend all ingredients about 20 seconds. Beat 1 minute. Pour into pan. Bake 20 to 25 minutes.
Cook ziti with salt. Cut ham into little squares. Drain ziti. Grease a casserole dish. Then put one layer ziti and one layer of ham into casserole dish.
Melt margarine in medium saucepan over medium heat. Stir in flour until well blended. Gradually stir in half and half, water and chicken bouillon cubes. Cook, stirring constantly until sauce is slightly thickened. Add sliced mushrooms (drained). Stir in cheese and heat just until melted. Serve over fettuccine noodles or tortellini.
Melt 1 stick of oleo in a 9 X 13 pan. Add 2 cups crushed graham crackers on top of oleo. Continue to layer the following: 1-6 oz package chocolate chips, 1 -6 oz package butterscotch chips, 1 cup shredded coconut, 3/4 cup chopped walnuts, 1 can condensed milk--pour over the top. Top with rice crispies or crushed corn flakes (a hand full). Bake at 350° for 20-25 minutes.
Mix all of the ingredients and put into a medium sized baking skillet. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Prepare brownie mix as package directs. Stir in nuts. Spread into greased 13 x 9-inch baking pan. Bake for 25 to 30 minutes or until center is set. In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and vanilla. Spread evenly over brownie layer. Cool. Chill 2 hours or until topping is firm. Cut into bars. Store covered at room temperature. Makes 24 to 36 bars.
Salt cucumbers; place in bowl for 2 hours. Wring out moisture. Mix other ingredients together in large bowl. When cucumbers are ready, add to mixture. Let it sit for an hour; adjust seasoning. Serve on bed of lettuce. Serves 6 to 8.
Wash mushrooms and remove stems. In a bowl, mix clams and wine. Cut a few mushroom stems and add 1/3 to 1/2 cup Italian bread crumbs. Spoon stuffing into mushroom caps. Place in baking pan and pour 1/4 cup melted butter over them. Cook in oven 20 minutes at 375°.
Slice steak into narrow strips. In skillet, brown steak in oil. Combine with garlic, salt, pepper, soy sauce and sugar in crock-pot. Cook on low 6 to 8 hours. Turn control to high. Add bean sprouts, tomatoes and green peppers. Dissolve cornstarch in water and stir into pot. Cover and cook on high 15 to 20 minutes. Serves 4.
Prepare pastry; set aside. Cook potatoes and carrots until tender in one saucepan. Cook celery and onions in another pan. While vegetables are cooking, make gravy by adding flour to the butter in a small pan. When blended, add chicken broth, salt, pepper and poultry seasoning. Bring to a boil. Set aside.
Blend eggs slightly. Add syrup, sugar, salt, margarine and vanilla. Add nuts. Pour into unbaked pie shell and bake for 12 minutes in a 375° oven, then reduce heat to 325° and bake for 40 minutes or until pie is set.
Grate cheese. Let butter soften to room temperature. Hand mix cheese and butter until smooth. Mix dry ingredients together, then pour into cheese and butter mixture. Mix with hands until well blended. Press onto cookie sheet (ungreased). Bake about 15 minutes or until set at 350°. Makes 7 to 8 dozen.
Mix crushed Oreo cookies and melted butter; press into 9 x 13-inch cake pan. Freeze. Soften 1/2 gallon ice cream. Spread over frozen crust. Return to freezer. In saucepan, melt semi-sweet chocolate; add powdered sugar, butter and evaporated milk. Bring to rolling boil; cool. Spread over ice cream. Return to freezer. Keep frozen until just before serving.
Brown beef in 2 tablespoons butter. Drain. Garlic to taste. Add sugar, salt and pepper. Then add tomato sauce and let simmer on low for 15 minutes.
Boil raisins in 1 3/4 cups water for 5 minutes. Combine brown sugar, cornstarch, cinnamon and salt. Moisten with remaining 1/4 cup water. Add to raisins, stirring until mixture boils. Remove from heat and add butter and vinegar. Pour into pastry lined 9-inch pie pan. Cover with top crust. Bake 15 minutes at 425°, then reduce heat to 350° and bake until brown.
Preheat oven to 400°. Butter 2 large cookie sheets. Sift flour into bowl. Mix in both sugars. Add butter and rub in fingertips until mixture resembles coarse meal. Add 1/2 cup dried fruit. Stir in enough cream to form soft, slightly sticky dough. Turn dough out onto slightly floured surface and knead until just combined. Gather dough into ball; flatten into disc. Roll out to thickness of 3/4-inch. Cut out rounds using 2-inch round cookie cutter. Gather scraps and re-roll on floured surface. Cut out additional rounds.