HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly saute the olive oil, onion and garlic cloves. Add tomatoes, mushroom pieces and stems, sugar, oregano, basil, crushed red pepper and water. Add cooked shrimp and warm thoroughly. Serve over linguini.
Mix and spread over crust. Mix instant chocolate pudding and spread over 2nd layer. Spread more Cool Whip on top of pudding. Refrigerate.
Add crushed pineapple to pan before cooking cake. Pour cake mix over the pineapple and then bake.
Combine margarine, honey, mustard and curry powder. Baste chicken every 15 minutes until chicken is tender. Bake at 350° for 1 hour and 20 minutes.
Combine first 4 ingredients in a pitcher; stir until sugar dissolves. Add chilled sparkling water; stir well. Serve immediately over ice. Garnish with lime, if desired.
In plastic bag or nonporous bowl, mix all ingredients and combine with 1 1/4 pounds of beef strips or pork strips or 2 pounds of chicken pieces. Marinate beef or pork up to 24 hours; chicken 2 to 4 hours. Thread beef or pork strips on bamboo skewers that have been soaked in water. Grill or broil. Yields 4 to 5 servings.
Prepare macaroni. Beat milk, egg, 1 tablespoon grated cheese and salt. Blend into cooked macaroni and spread in greased 11 x 13-inch pan.
Combine dry ingredients and add eggs, mixing lightly until lemon colored. Add milk and cheese to egg yolks. Fold in dry ingredients. Beat egg whites until stiff and fold into mixture. Cook at once on a hot greased griddle. Serve with sliced strawberries, honey or maple syrup.
Preheat oven to 325°. Grease a 9 x 13-inch baking dish. Sift dry ingredients into bowl. Add remaining ingredients until just combined. Batter will be thick. Spread evenly in pan. Cook for 1 hour or until done.
Combine water and chocolate. Cook over low heat; stir constantly until melted. Remove from heat and cool. Cream shortening. Gradually add sugar, beating well at medium speed. Add eggs, one at a time. Beat well after each. Combine flour, soda and salt. Add to creamed mixture alternating with buttermilk. Start and end with mixture. Add chocolate mixture and vanilla; mix until well blended. Pour into three greased and floured 9-inch cake pans. Bake at 350° for 17 to 19 minutes. Cool in pans for 10 minutes. Remove from pan and cool completely on racks. Spread with fluffy white filling between layers. Chocolate on top and sides.
In a large bowl, mix pudding with some of the juice from pineapple. Next add pineapple, then sour cream. Blend well by hand. Add Cool Whip last. Pour into baked pie shell. Refrigerate. Can be made in advance.
Heat oil in skillet. Add crab flakes and vegetables. Stir over medium-high heat for 2 minutes. Add seasoning. Cook 1 minute. Garnish with chow mein noodles. Serve immediately. Serves 3.
Grate onion, then grate potatoes. Add salt, flour and egg. Mix well and fry in Crisco.
Grease and flour 13 x 9-inch pan. Spread coconut and nuts in pan. Prepare cake mix as directed on box. Pour batter over coconut and pecans.
Soak gelatin in milk. Dissolve in hot milk. Add remaining ingredients and place in a well-oiled mold. Crab meat or shrimp may be used in place of the salmon. Serve with salad dressing.
Stir together first 4 ingredients in a large bowl until well blended. Combine flour and next 3 ingredients. Add to butter mixture, stirring until well blended. Stir in apple slices and nuts. Spread into greased 9 x 13-inch pan. Bake at 350° for 45 minutes. Cool completely in pan on a wire rack. Spread with a cream cheese frosting.
Add pineapple chunks to strawberry gelatin. Chill until firm. Cut into squares.
Brown meat in oleo. Put meat and other ingredients in crock-pot. Cook 16 to 18 hours. Tear meat with fork and place on buns or eat as is. Can add barbecue sauce for sandwiches also.
Clean and prepare potatoes for cooking. Cook potatoes until tender. Drain and reserve potato water in bowl. Slightly mash potatoes and return to saucepan. Add all the other ingredients except flour and cheese. Cook on low heat (be careful not to scorch milk). Take 1 cup of the reserved potato water and mix in 1 tablespoon flour for thickening. Add slowly to your saucepan, stirring constantly. Let simmer about 10 minutes. (If soup is too thick, you can add a little more of the potato water.) Remove from heat and add grated cheese. Serve.
Mix sugar, cornstarch and water; heat slowly to dissolve sugar. Add 3/4 cup of the berries; boil for 5 minutes, until mixture is thickened and clear. Remove from heat.	Stir in remaining berries; mix well. Pour into crust.	Chill. Top with Cool Whip.
Adding ingredients in the order given is important. Put cranberries in a deep 10-inch greased pie plate. Sprinkle 1/2 cup sugar over the berries. Spread nuts on top. Beat eggs. Add 1 cup of sugar and beat. Add flour and beat very well. Add butter and shortening. Beat well again. Pour over cranberries in pie plate. Preheat oven for 1 hour. Bake at 325°. Serve with vanilla ice cream or whipped topping.
Mix 1 cube butter (melted) with cracker crumbs. Press into a 9 x 13-inch pan. Mix eggs, vanilla, 2 cubes butter and 2 cups powdered sugar. Beat 15 minutes (no less). Pour over cracker crust. Slice bananas and place over mixture. Put drained pineapple over bananas. Spread Cool Whip on top. Sprinkle with nuts and garnish with cherries. Put in refrigerator and let set overnight or put in freezer for 1 hour.
Stir cheese and macaroni into boiling water and cook for 7 to 10 minutes. Drain. Add butter. Mix together with remaining ingredients. Grate cheese on top and bake 25 minutes at 350°.
Preheat oven to 425°. Mix and stir all the ingredients except the browned margarine. Stir in the cooled, browned margarine last. Bake at 425° for 10 minutes and then at 325° for 40 to 45 minutes.
Butter baking dish. Add fruit. Mix oatmeal, flour, salt, sugar, cinnamon and margarine until like crumbs. Place on top of fruit. Bake at 350° for 45 minutes. Serve warm with vanilla ice cream.
Thoroughly cream Crisco and sugar. Add egg and molasses. Beat well. Add sifted dry ingredients and beat until smooth. Drop from teaspoon on greased cookie sheet, about 2-inches apart. Bake at 350° for 10 to 15 minutes. Cool before removing from pan. Makes approximately 4 dozen cookies.
Mix all ingredients. Microwave on High for 7 to 8 minutes. Stir 2 times while cooking. Chill and serve. Do not double the recipe.
Cook broccoli; combine crumbs and melted oleo. In buttered casserole put broccoli, cheese, seasonings and crumbs by layers, crumbs on top. Pour milk over all. Bake at 350° for 25 minutes.
Melt butter in saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Bring to boil stirring constantly. Cool to lukewarm. Add confectioners sugar. Beat until thick enough to spread.
Beat eggs until foamy; add flour and sugars until well blended. Beat in butter. Stir in chips and nuts. Pour into pie shell. Bake 60 minutes at 325°. Makes 6 servings.
Mix soup and chicken in small pan on the stove. Add salt. If too thick, add 2 tablespoons of milk. Let simmer for 5 to 10 minutes on low heat. Serves 6.
Grind the cranberries; add the sugar and let stand overnight. Next morning, add the pineapple, marshmallows and pecans. Mix well, then fold in the whipped cream. Chill well before serving.
Combine all ingredients and mix well. Let rise until doubled in size. Work down and roll out 1/4-inch thick. Cut with doughnut cutter. Let rise until doubled in size. Fry in hot oil. Drain well. Yields 3 dozen.
Fry hamburger, onion, salt and pepper until lightly browned. Grease 9-inch glass pie plate. Pat hamburger in bottom. Put cheese over hamburger. Mix well remaining ingredients. Pour over hamburger and cheese. Bake at 375° for 30 to 35 minutes.
Preheat oven to 350°. In a small saucepan, combine berries and cornstarch. Cook and stir until mixture thickens and is clear. In medium bowl, beat egg yolks, stir in Eagle Brand, lemon juice and yellow food coloring, if desired. Pour into crust. Bake 8 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Top with whipped topping. Garnish as desired. Refrigerate.
Mix and drop by teaspoonful on a greased cookie sheet. Bake 7 minutes at 350°.
Preheat oven to 350°. Combine ingredients in a large bowl. Mix well. Place in well greased 1 1/2-quart casserole dish. Bake 50 to 60 minutes or until lightly browned and firm. Serve hot. Refrigerate leftovers. Yields 6 to 8 side dish servings.
Mix all ingredients and pour into a greased pan. Bake at 350 degrees for 45 minutes.
In a large bowl combine first 10 ingredients. Mix well; shape into 10 patties. Thoroughly coat each patty with flour. Heat 1/3 cup oil in skillet over medium heat. Add patties and brown on both sides. Transfer patties to a greased roasting pan. Place onion and mushrooms over meat. Add remaining tablespoon of oil to drippings in skillet. Stir in 2 tablespoons flour and cook over medium heat until flour begins to brown. Stirring constantly, add beef broth and cook until slightly thickened. Pour gravy over steaks. Cover and bake one hour at 350°.
Heat oven to 400°. Mix together shortening, sugar and eggs. Mix together flour, cream of tartar, soda and salt. Blend the two mixtures together. Roll dough into balls the size of walnuts. Prepare a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon and roll each ball into the mixture. Place the balls 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes.
Break sausage apart and combine next three ingredients. Simmer until tender. Add water chestnuts and pimentos. Boil 3 cups water and add whole box (2 packages) of dry chicken soup. Remove from heat and add Minute rice. Combine sausage mixture and soup mixture together and put into casserole dish and cook for 30 minutes at 350°.
Peel the Tomatoes. Simmer or stew until well cooked. Add all the remaining ingredients. Add milk to required consistency. Season and enjoy.
In saucepan over low heat, melt Crisco. Remove from heat and add peanut butter, then vanilla and powdered sugar and mix well. Pour into 8 x 8-inch (ungreased) baking dish. Cool and cut into squares. Makes 64 squares.
Brown and drain ground beef, then place all ingredients listed into crock-pot. Heat to boiling, then simmer all day or overnight. Serve. Makes approximately 6 1/2 large soup bowls. Diabetic exchanges: 1 cup = 1 starch, 1 ounce meat and 1 fat.
Melt peanut butter and margarine over low heat, stirring constantly. Mix sugar and crushed cereal in large bowl. Pour melted peanut butter mixture over cereal and mix well. Form into small balls with fingers. Place in freezer about 15 minutes. Melt almond bark in microwave oven. Dip balls in chocolate and place on waxed paper to harden. Makes 2 to 3 dozen.
Cook noodles as directed to desired tenderness. Cool. Dice all vegetables and add to cooked noodles. Sprinkle Good Seasons dressing on noodles. Add Italian dressing and olive oil. Stir and refrigerate.
Heat oven to 350°. Mix the powdered sugar and shortening. Stir in 1 1/2 cups flour. Press in ungreased 13 x 9 x 2-inch pan. Bake until golden brown, 12 to 15 minutes. Mix remaining ingredients; spread over baked layer. Bake for 20 minutes. Cool. Frost with Orange Lemon Frosting, if desired. It's good without frosting. Cut into bars.
Sprinkle chicken breasts with oil and bake in a 13 x 9-inch pan for 45 minutes at 350°; drain. Melt 1 stick oleomargarine and simmer peppers and mushrooms until slightly soft, about 10 minutes. Put mushrooms and peppers on chicken breasts. Pour the margarine and juice over chicken breasts. Pour the Sauterne over all and cover tightly with foil if not serving immediately. Can be reheated at 250° for 30 minutes.
Heat oven to 350°. Grease a 9 x 13-inch baking dish. Grate cheese and mix together. Press into baking dish. Beat eggs. Add milk and flour. Pour over cheese. Bake for 30 minutes. Let cool 10 minutes before cutting. Serve warm with crackers or chips.
Mix all ingredients except corn in large bowl. Make sure sugar is dissolved. Add corn; pour into casserole dish. Dot with butter. Cook for 45 to 50 minutes at 400°.
Shred cabbage. Chop celery. Brown hamburger meat with onion. Salt and pepper to taste. Drain. Cook cabbage, celery and other vegetables until tender. Pour hamburger and onion into the rest. Season to your taste.
Peel and boil until tender, then mash potatoes. Add butter, sugar, salt and spices. Make into balls around a marshmallow. Roll in crushed cornflakes and bake 20 minutes at 375°.
Mix ingredients well and drop into muffin pan. Bake at 400° until golden.
Combine all ingredients, except mini bagels. Mix well and spread on mini bagel halves. Broil until cheese is melted.
Saute onion and zucchini in butter until tender. Mix all ingredients together, except bread. Stir the cubed bread with margarine; put on top. Sprinkle with cheese on top of bread crumbs. Bake until bubbly.
Combine soup and 1/4 cup water. Add 1 cup of chow mein noodles, dash of pepper and remaining ingredients. Toss lightly. Turn into 10 x 6 x 1 1/2-inch baking dish. Sprinkle remaining noodles on top. Bake at 375° for 30 minutes.
Mix first 4 ingredients. Then fold in beaten egg whites. In a 2-quart casserole, line bottom and sides with ladyfingers. Add lemon mixture. Top with Cool Whip. Can be made the day before, but wait until last minute to add Cool Whip.
Brown beef and onion; drain fat. Stir in next 2 ingredients and set aside. Combine mayonnaise and flour; stir in milk. Cook and stir until thick. Add next 2 ingredients; stir in meat mixture. In large pan, layer 1/2 cooked macaroni, then add 1/2 meat mixture. Add remaining macaroni and meat. Bake at 325° for approximately 45 minutes or until hot.
Use no water and drain fruit well. Sprinkle Jell-O over Cool Whip. Add cottage cheese. Fold in pineapple and oranges. Chill.
Mix above ingredients. Break bread into small pieces and moisten with milk. Add bread to mixed ingredients. Shape into cakes. Fry quickly in vegetable oil until brown. (Using enough oil to cover bottom of frying pan.) Turn cakes once.
Dump pineapple, coconut and walnuts in a 9 x 12-inch baking dish. Pour cake mix on top then pour melted butter over that. Bake at 350° for 45 minutes.
Combine sugar, salt, milk and butter. Simmer until sugar is dissolved. Add dates. Cook, stirring constantly, to soft ball stage (236°). Remove from heat and cool to room temperature. Beat until creamy and thick. Add nuts and vanilla. Mix thoroughly. Pour onto a cold, wet cloth. Knead until smooth. Shape into a roll and wrap in wax paper. Chill until firm. Cut into thin slices. This amount will cut about 30 slices. Keep in a tightly covered box.
Cut cucumbers lengthwise. Dissolve pickling salt in 1 gallon boiling water and pour over cucumbers. Let stand 1 week, stirring each day. Drain off saltwater and cover cucumbers with clear boiling water. Let stand 24 hours. Drain off water. Dissolve alum in 1 gallon boiling water. Cover cucumbers with mixture and let stand 24 hours.
In large bowl, cream margarine and sugar until light. Add eggs, one at a time, beating thoroughly after each addition. Beat in almond extract. Sift together flour, baking powder, soda and salt. Add to creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of batter into greased and floured Bundt or other 12-cup tube pan. Crumble a third of cranberry sauce over batter. Repeat layers two more times, ending with cranberry sauce. Sprinkle nuts over top. Bake at 350° for 1 hour or until cake tests done. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or cooled. Drizzle glaze over top. Serves about 20.
Cream shortening and margarine. Add sugars, eggs, and vanilla. Mix in flour, soda, baking powder, and salt. Add oatmeal, walnuts, and coconut. Drop on pan 2 inches apart. Bake at 350 for 10-12 minutes.
Wash the cabbage; cut the stem end and core. Put in a large kettle; cover with boiling salted water and cook until the leaves are loose enough to separate with a fork, about 20 minutes (more or less, depending upon size). Remove the cabbage; drain and separate the leaves. Or use one 15 1/2-ounce jar grape leaves.
In a 1-quart saucepan, bring to a boil over medium heat, stirring constantly. Boil 10 to 15 minutes or until mixture turns to a light caramel color. Remove from heat. Stir in vanilla. Pour over corn; coat well. Store in tightly covered container. Can add salted nuts or peanuts.
Mix all ingredients together; cook over medium heat until it makes a soft ball when dropped in cold water. Remove from heat and hand beat until creamy.
Brown pork sausage, onion and green pepper and drain off fat. Add soup mix, water and wild rice and mix well in ovenproof bowl. Add almonds and mushrooms. Bake covered 1 1/2 hours at 350°.
Mix drained pineapple and marshmallows. Chill overnight covered. Cook juice, sugar, flour, egg and vinegar until slightly thickened. Chill overnight. In the morning, combine pineapple sauce with Cool Whip. Fold in pineapple and marshmallow mixture. Add apples and nuts.
In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat; stir in peanut butter. Mix in cereal. Press in buttered 13 x 9 x 2-inch pan. Melt over hot (not boiling) water the semi-sweet morsels and butterscotch flavored morsels, stirring constantly, until smooth. Spread over cereal mixture. Chill until firm (15 minutes). Yields 48 (2 x 1-inch) bars.
Heat oil in large skillet on medium heat. Add chicken; cook and stir until browned. Add broccoli, red pepper and water chestnuts; cook and stir until tender-crisp. Mix broth, soy sauce, garlic powder and ginger; stir into chicken mixture. Bring to a boil for 1 minute. Serve chicken and vegetables over rice. Makes 4 servings.
In saucepan, melt chocolate and margarine over low heat, stirring constantly. Remove from heat. Stir in brown sugar, eggs, and vanilla. Set aside. In a bowl, combine flour, baking powder, and salt. Stir in chocolate mixture. Combine apricots, almonds, and coconut. Stir half into the batter. Pour into 9-inch greased baking pan. Sprinkle with remaining apricot mixture. Bake at 350° for 25 minutes or until golden brown.
Mix together and press into a 9 x 13-inch pan. Bake at 350° until slightly brown. Let cool.
Melt butter in a 12 x 16-inch pan. Mix lightly with beater the milk and eggs, then add sugar, salt and flour. Pour mixed batter over melted butter. Bake at 450° for 25 minutes. Serve with maple syrup. Slice into squares. Serves 10 to 15. Good luck.
Combine ingredients. Place in a 2-quart baking dish; cook under broiler until butter is melted, stirring once. Yield: 6 servings.
*Raisins are optional but if not used, increase the pecans and coconut to one cup each.
Grind tomatoes, onions, hot	peppers, sweet peppers, cabbages and cucumbers in food chopper. Add salt and sugar to taste, about 1/4 cup each. Let drain well; then squeeze out as much liquid as possible	with hands. Bring apple cider vinegar, 7	1/2 cups sugar and pickling spice to a boil. Add vegetable mixture and simmer for 30 minutes. Place in hot jars and seal. Makes 13 pints.
Line a pie plate with Jarlsberg cheese or Muenster cheese slices, overlapping just slightly and up to pie plate edge. Saute an onion in oil until transparent. Add the drained spinach. Add the rest of the ingredients and mix thoroughly. Pour into pie plate and bake at 325° for 45 minutes to 1 hour.
Prepare rice mix according to package directions on top of range. Meanwhile, place onion, celery and butter in a 2-quart glass casserole. Cook, covered in a countertop microwave oven until tender, 2 to 2 1/2 minutes. Blend in soup, sour cream, wine and curry. Stir in chicken and cooked rice. Microcook, covered, until heated through, 8 to 10 minutes, giving casserole a half turn after 5 minutes. Garnish with parsley.
Beat together eggs, milk and dry mustard. Spread crescent rolls on cookie sheet. Fry ground sausage; drain. Spread on crescent rolls. Spread hash browns on sausage as desired. Sprinkle with grated cheese of choice. Bake in 350° oven for 40 minutes. Serves 4.
Mix together sugar, butter, milk and cocoa and bring to a hard boil. Boil 1 1/2 minutes. Remove from stove and add oatmeal, peanut butter and vanilla. Let set in bowl 1 or 2 minutes before dropping on foil.
Brown hamburger and onion together. Combine with all ingredients except peas. Add peas last few minutes. Cook about 1 1/2 to 2 hours on low heat.
Mix ingredients together with your fingers. Press dough into a 9 x 9-inch pan. Prick with a fork. Bake 20 minutes at 350° or until golden brown. Sprinkle with sugar and cut in squares while hot.
Warm milk in saucepan over low heat. Stir in rice. Bring to a simmer and cook, uncovered, stirring frequently, until the rice is tender, about 35 minutes. In a medium size bowl, whisk together the egg, sugar, vanilla and salt. Gradually stir in some of the rice mixture until well blended. Return the mixture to the saucepan and stir over low heat for 1 minute to cook the egg. Pour into bowl. Sprinkle with cinnamon. Refrigerate for 1 hour.
Combine vegetables and salt; let stand overnight. Drain well but do not press. Add other ingredients (spices tied in bag). Bring to boil; reduce heat and simmer 10 minutes or longer if wanted thicker. Put in pint jars and process 10 minutes. Makes 5 pints.
Preheat oven to 400°. Sift together the first 5 ingredients and blend. Then add the next 3 ingredients. Pour into skillet or pan and set aside. Mix together the remaining 4 ingredients. Pour this mixture on top of first mixture. Bake at 400° for approximately 20 minutes. Cool before serving. When you spoon this cake into serving dishes, remember the bottom of the cake becomes the sauce topping. Add whipped cream if desired.
Cook pasta according to package directions and drain. Meanwhile, in a large skillet, heat butter, garlic and wine over medium heat until butter is melted. Add shrimp, tomatoes and cilantro and saut the mixture over moderate high heat for 3 minutes or until shrimp are just firm to the touch but cooked through. Remove the skillet from heat. Stir in Feta cheese. Pour over linguine and sprinkle with Parmesan-Reggiano cheese if desired. Makes 4 to 5 servings.
Melt butter in milk; be sure not to scald. Mix eggs into flour. Add sour cream and salt. Keep adding milk and butter mixture until dough forms into a ball away from the bowl. Roll out on floured surface and cut in circles. Fill with favorite filling. Pinch edges with fork and boil until they raise to surface of water. Drain.
Place potatoes in a large paper grocery bag (I double bag). Sprinkle onion soup mix over potatoes in bag and add oil. Shake well. Put potatoes in a 9 x 13-inch pan that has been lightly sprayed with cooking spray. Bake at 450° for 45 minutes, stirring or turning every 15 minutes. Serve with catsup or sour cream or Ranch dressing.
Use desired amounts for whatever size salad needed. Do not mix ingredients, just layer one on top of other. Start with lettuce; lay on bottom of bowl. Put down a layer of tomatoes. Layer on cheese, watercress, a layer of mayo, then layer bacon, avocados, then top with peas. Put in a glass bowl, it's very decorative looking. Very low calories.
Spread mustard on inside of steaks. Add bacon and pickles (cut in strips). Roll up and hold together with toothpick. Season with salt and pepper on outside. Slightly saute onions in skillet, using margarine. Add meat rolls; brown, uncovered, for 10 minutes. Cover and cook for about 1 1/2 hours, until nice and brown, adding water if necessary. Thicken drippings with flour. Add whipping cream, sugar, paprika and more salt and pepper to taste. Serve with potato dumplings or spaetzle and almond carrots (buttered carrots with parsley and slivered almonds). Serves 4.
Mix soups and rice; spread in large, flat pan or glass dish. Melt butter. Dip chicken in butter; lay on top of rice mixture. Dribble remaining butter on top. Bake 2 hours in 350° oven.