HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook fettuccine according to directions. Melt butter in top of double boiler. Add remaining ingredients and cook until smooth, stirring constantly. Remove when hot, but do not boil. Toss in noodles.
Place bacon and shrimp onto round toothpicks shish-ka-bob style (2 shrimp and 1/4 slice of bacon on each toothpick). Place about 1/2 of the shrimp on microwavable plate covered with paper towel. Microwave 3 minutes on High. Turn plate 1/2 turn and microwave 3 minutes on High.
Combine 4 cups water and bouillon cubes to make broth. Add celery, onion and potatoes. Cook for 10 minutes. Add frozen vegetables. Cook another 10 minutes. Add the two soups and 2 cans of water. Heat through and add cubed Velveeta cheese. Heat until cheese is melted. Freezes well.
In a large bowl, beat the eggs and salad oil. Rinse seeds out of chilies; finely chop them and add to egg mixture. Add corn, sour cream, corn meal, salt, baking powder and 1 1/2 cups of the cheese. Mix and pour into greased pan. Sprinkle remaining cheese on top. Bake at 350° for 1 hour or until toothpick comes out clean.
Beat eggs lightly. Stir in oil, sugar, zucchini and vanilla. Mix dry ingredients, then stir into egg mixture until well blended. Stir in nuts and raisins. Pour batter into 2 well-greased 8 x 5 x 3-inch loaf pans. Bake at 375° for 60 minutes. Cool in pans for 10 minutes. Remove and completely cool.
Cream butter and sugar. Beat egg yolks slightly and add pineapple, nuts and cream. Fold in stiffly beaten egg whites. Cover bottom of loaf pan with crackers and spread this mixture over graham crackers. Dissolve jello in water as per directions on box and add 1 tablespoon sugar. When nearly set, pour over mixture in pan. Refrigerate until ready to serve. Cut in squares the size of the graham crackers. Top each serving with whipped cream. Serves 12 to 15 or figure 1/2 of the amount of graham crackers used. Very rich.
In boiler, melt almond bark. Mix with cereal and nuts. Drop by spoonfuls onto wax paper and let cool. (Mixture will be thin. It takes a while to harden.)
Mix all together. Grease. Pour in a baking dish. Bake 1 hour at 350°. Bake uncovered.
Mix all together. Press into bottom of 10-inch spring-form pan. Bake 10 minutes at 350°. Cool.
Mix the first 5 ingredients in a bowl. Pour in a 13 x 9-inch oblong pan. Sprinkle over 1 package yellow cake mix, no lumps. Drizzle over 1 1/2 sticks of melted butter. Sprinkle 1 cup chopped nuts. Bake at 350° until done. Serve with whipped cream on top.
Blend softened cream cheese, mayonnaise and Worcestershire sauce. Add olives, parsley and onion. Shape into a log on waxed paper. Chill. Roll in dried beef.
Mix lukewarm water, 1 tablespoon honey or molasses, 2 tablespoons yeast and wheat flour. Cover and let set for 20 minutes or as long as all day. Mix in remaining ingredients, adding white flour 1/2 cup at a time. Stir until dough begins to pull away from the sides of the bowl. Knead 8 to 10 minutes. Divide into two loaves; place in greased 8 1/2 x 4 1/2-inch bread pans. Let rise 1 to 1 1/2 hours. Bake at 350° for 35 to 40 minutes. If you make 1 loaf and a dozen rolls, bake rolls at 375° for 15 to 20 minutes.
Use a 9 x 13-inch pan. Brown the hamburger. Add soups and milk. Add potatoes and oregano to mixture; mix well. Cover with pepperoni. Cover with foil and bake 1 hour at 350°. Sprinkle cheese. Return to oven until cheese is melted.
Let cheese and butter soften at room temperature, then blend. Stir in flour. Chill slightly (about 1 hour). Shape into 2 dozen 1-inch balls, then place in ungreased mini muffin tins. Press dough against bottom and sides of cups.
Mix first 4 ingredients. Fold in Cool Whip. Chill until firm.
Bring to a boil sugar, salt and celery seed; cool. When cool, pour over pickles, onions and pepper. Will keep for several weeks.
Wash red snapper. Place in a baking pan. Pour water into pan. Season snapper well with lemon pepper, adding only a dash or two of the other seasonings. Place onion, celery and garlic clove broken into pieces inside of snapper. Bake at 325° until cooked.
Heat oven to 350°. Mix ham, cheese, broccoli and soup in 2-quart casserole dish. Stir remaining ingredients until dough forms. Drop by spoonfuls evenly over broccoli mixture. Bake, uncovered, 40 to 45 minutes or until top is brown.
Cream margarine; add sugar, Ricotta and eggs mixed with vanilla. Add dry ingredients. Make balls in palm of hand (keep hands slightly wet with water). Put on cookie sheet. Bake at 350° for 15 minutes or until brown on bottom. Cool and frost.
Cook broccoli as directed on packages. Cook rice. Layer in order. Bake at 350° for 30 to 35 minutes.
Peel and quarter potatoes. Place in a boiler and barely cover with water. Cook until the potatoes are slightly tender. Drain most of the water off. Add sugar and margarine to the potatoes in the boiler. Continue cooking until the liquid thickens. If potatoes become to soft, remove them from the boiler and continue cooking the liquid until it is the right consistency and return the potatoes to the boiler.
Mix together the wine vinegar, soy sauce and sugar; set aside. Coat chicken with cornstarch. Heat oil in large skillet or wok. Add chicken; stir-fry 5 to 7 minutes until cooked. Remove from pan. Add onion, garlic, red pepper and ginger; stir-fry 15 seconds. Add wine vinegar mixture and chicken, stirring to coat chicken. Mix in peanuts. Serve over rice.
Combine orange juice and lemon juice and add water to make 2 cups and heat. Dissolve jello in hot liquid. Add cranberry sauce to hot jello, stirring until dissolved. When mixture is cool, add pineapple, celery and grapes (and pecans, if desired).
Brown hamburger, onion, green pepper and mushrooms. Add remaining ingredients. Cook over low heat for 1/2 hour.
Boil sugar and orange juice together until soft ball stage (238°). Remove from heat; add grated orange rind and pecan halves. Beat until creamy. Pour out and separate into pecan halves.
Wash and sort beans. Place in a large kettle. Cover with water. Soak one hour. Drain. Cover beans with water again. Add ham hock and bay leaf. Bring to a boil. Cover, reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients. Cover and simmer 20 minutes longer or until vegetables are tender. Stir occasionally. Remove bay leaf before serving. Yield: 3 quarts.
Prepare the cake according to directions, making two (8-inch) layers. Split both horizontally after they have cooled. Blend together the sugar, sour cream and coconut and chill. Spread all but one cup of the sour cream mixture between the four layers. Blend the remaining cup of the mixture with the whip cream and spread on the top and sides of the cake. Seal in an airtight container and refrigerate for three days before serving. Keep refrigerated after cutting.
Sift flour with salt, baking powder and sugar. Combine egg, milk and shortening. Add to dry ingredients, stirring just until flour is moistened. Batter will be lumpy.
Melt margarine; mix in herbs. Pull biscuits apart; dip individually into mixture. Place in a Bundt pan on sides, not flat. Pour remaining mixture over biscuits. Bake at 375° for 15 to 20 minutes. Invert onto plate immediately.
Mix and serve. Will keep in refrigerator for 3 weeks. Tastes best if you mix and let sit overnight in refrigerator.
Mix butter, sugar, eggs, milk, baking powder, coconut, nuts and pineapple. Crush graham crackers and mix. Grease pan and flour. Bake at 325° for 1 hour and 15 minutes. Check with a straw or toothpick. Let cool and pour pineapple juice over cake and make icing.
Boil Karo syrup, brown sugar and margarine in a saucepan for 5 minutes. Remove from heat and add the vanilla and stir. Add the baking soda and stir until the mixture stops rising. Pour over the popcorn and mix. Put the caramel corn in two 9 x 11-inch cake pans and cook in a 225° oven for 1 hour. Stir the caramel corn every 15 minutes. Break apart the caramel corn while it is still warm.
Crush foods with a hammer on pieces of waxed paper. Place crushed foods into container. Add water to cover overnight. Pour off clear juice into different containers. Use within a few days.
Cook first 5 ingredients until melted. Cook and stir to a full all over boil, 5 to 6 minutes. Remove from heat, gradually stir in remaining ingredients. Press into a 9-inch buttered pan, chill 1 hour.
Dissolve Jell-O in water; add strawberries, pineapple, bananas, sour cream and marshmallows. Chill until set.
Mix all ingredients; chill and serve on crisp lettuce leaves or use as sandwich filler.
Combine all ingredients in jar. Cover and shake well before using. Makes 3/4 cup.
Mix sugar, milk and oleo together well. Bring to a boil in saucepan and remove from heat. Add oats and mix, then peanut butter and mix. Drop by teaspoon onto wax paper. Let cool.
Mix well and bake at 350° (15 minutes). Cake wil be dark and hard; add one can of crushed pineapple (juice and all); pour over top of cake, then spread one can white cake frosting over that.
Cook potatoes in boiling water about 30 minutes. Less time if potatoes are quartered. Drain well and mash. Beat cream cheese with an electric mixer until smooth. Add potatoes and remaining ingredients except paprika. Spoon mixture into lightly buttered 2 qt. casserole dish. Sprinkle with paprika. Cover and refrigerate overnight. Remove from fridge 15 minutes before baking. Bake uncovered at 350° until thoroughly heated. Serves 8 to 10.
Cover meat with 6 cups water; heat slowly and simmer 3 hours, or until tender. About 30 minutes before serving, add the vegetables and salt.
Place carrots in a saucepan. Add just enough water to cover. Boil 10 to 12 minutes or until barely tender. Drain. Mix ginger with sugar; sprinkle over carrots. Add melted margarine and stir gently. Sprinkle with parsley just before serving.
Drain vegetables. Mix; warm sugar, oil, vinegar, salt and pepper. Pour over vegetables. Marinate overnight. Will keep 2 weeks in refrigerator.
Mix the crumbs, 1 stick butter and 1 tablespoon sugar. Mix well. Spread in dish. Put in a 350° oven to set crust for a few minutes. Mix for 15 minutes 2 sticks soft butter, 2 eggs and powdered sugar. Spread on top of crust. Spread pineapple on top. Spread sliced bananas. Spread cherries, then Cool Whip. Put nuts in or on top, if desired.
Preheat oven to 350°. Place chicken pieces in shallow baking pan. In small saucepan, melt butter with a whisk. Mix in honey Dijon mustard, salt and curry until well mixed.
Mix the butter, sugar and eggs. Add the flour and baking powder; mix well. Add the lemon flavoring. Fold in pecans and raisins. Bake in tube pan at 350° for 1 1/2 hours.
Pound out chicken breasts from center to 1/8-inch thickness between 2 pieces clear plastic wrap. Divide broccoli, cheese and butter evenly into 4 parts. Place in center of flattened chicken breasts. Roll chicken up to cover broccoli mix. Coat	with flour; dip in egg, then roll in bread crumbs. Place in lightly greased baking pan. Bake at 350° for 45 to 60 minutes. Serves 4.
Bring to a boil the cabbage (cut up) and 2 cups water, then simmer until cabbage is done. If cooked in a good pan that does not require water, use half of water. Add the bell pepper (cut up), 1/4 cup tomato sauce, 1 fresh tomato (cut up) and salt and pepper to taste. Cook for 20 to 30 minutes. Add bacon (crisp).
Cut fat from steaks. Cut into bite size pieces. Fry pork until done. Remove meat. Fry onions until tender. Make gravy with drippings, flour and water. Return meat and onions to gravy with all other ingredients. Simmer for 2 1/2 hours. Serve with refried beans and Spanish rice. Yeah hawwwww!!!
Cut steak into small serving pieces. Dip in eggs, a piece at a time. Put in cracker crumbs and press into meat with fingers. Fry until golden brown. I serve with lemon wedges.
Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate. Set aside.
Beat concentrate in large mixer bowl about 30 seconds. Blend in ice cream. Fold in whipped topping until smooth. Freeze if necessary until mixture will mound. Spoon into crust. Freeze until firm, 4 hours or overnight. Let stand at room temperature 10 minutes before serving.
Brown beef and onion. Add soups, enchilada sauce, milk and chilies. Heat to boiling. Place Doritos in a long casserole dish. Pour skillet mix over Doritos. Slice cheese and place on top. Bake at 350° for 30 minutes.
Combine all ingredients and pour into an 8 x 8-inch greased pan. Bake at 350° for 25 to 30 minutes.
Melt butter with onions. Mix all ingredients together and put in greased 9 x 13-inch pan. Sprinkle with paprika if desired. Bake at 350° for 1 hour.
Mix in order given, except mix soda with applesauce. Fold in nuts and raisins after batter is well mixed. Bake in angel food pan for 1 1/2 to 2 hours at 250° to 300°. Cake is done when a straw comes out clean.
Cook cake as the box says in	13 x 2-inch pan. Simmer pineapple and sugar. Punch holes	in cake and pour pineapple over this.	Cool. Mix pudding as directed and spread over this; add 1/2 of coconut to pudding before you spread over pineapple.	Spread Cool Whip over	this and add chopped nuts and remainder of coconut. Refrigerate.
Cook meat and onion until browned, drain off fat. Stir in mushrooms (with liquid) and remaining ingredients. Heat to boiling. Put into casserole dish and bake at 350° for 30 minutes.
Put all ingredients in covered casserole dish. Bake at 350° for 45 minutes or until all liquid is gone. Great side dish!
Preheat oven to 350°. Mix well flour, soda, salt, sugar and cocoa. Add Crisco, egg and milk-cream. Drop by teaspoon on cookie sheet. Bake 8 minutes. Remove from oven and top with marshmallow. Return to oven to bake 2 minutes more.
In a large soup pan, simmer onions, celery and hamburg. Separate the hamburg as you're frying it. Add water and beef cubes. Mash the tomatoes; add them as well and cook for 10 minutes. Add the macaroni and stir often. Add Veg-All and mushrooms. Sprinkle oregano and parsley flakes. Garnish with Parmesan cheese to taste.
Blend all ingredients until smooth. Store lightly covered for a month in refrigerator before serving.
Combine the water, sugar and cornstarch and cook until thick and clear. Add food coloring and 4 tablespoons of dry gelatin. Cool.
Mix together sugar or honey, salt and yeast. Melt together margarine, water and milk; add to dry ingredients. Beat 2 to 3 minutes. Add eggs and beat well. Add flour until it starts to fall apart (soft dough, not sticky). Let rest 20 minutes. Cover with waxed paper and towel; let rise. Punch down, roll out and spread with butter, cinnamon and brown sugar. Roll up and cut to make individual rolls. Put in 2 square 8 inch pans or 3 cake pans. Put in refrigerator overnight. Remove from refrigerator and let stand 20 minutes. Bake at 350° (325° for glass pans) until light brown.
Drain pineapple; reserve 2 T. juice. Cook chicken in hot oil until no longer pink inside. Add peppers, onions, and pineapple chunks to pan. Stir in sweet and sour sauce, and reserved juice and cook until vegetables are crisp-tender. Serve over rice.
Brown ground beef and onion, drain. Add tomato sauce, paste, water, garlic and spices. Simmer for 10 minutes. Remove from stove. Add vegetables and 3/4 cup cheese. Put in 9 x 13-inch baking pan. Arrange biscuits (that have been pulled apart to make two) in an oval over the top. Sprinkle with a little oregano and put the remaining 3/4 cup cheese in the center. Bake 25 minutes at 375°.
Cook hamburger until brown. Drain off fat. Add pizza sauce, drained mushrooms and oregano. Cook a little. Cook rotini; drain off water. Add 1/2 cup milk and let it set for a few minutes.
Mix flavored gelatin separately using 1 1/4 cups hot water for each package. Soften 2 packages unflavored gelatin in 1/2 cup water. Set aside. Beat together cream cheese and 1/2 cup milk. Heat the remaining 2 cups milk to almost boiling, then add 1/2 cup sugar. Stir in the softened unflavored gelatin. Add cream cheese mixture and vanilla. Stir until smooth. Cool.
Cream margarine and powdered sugar thoroughly. Add eggs one at a time, beating thoroughly after each. Add flour and salt, almond and vanilla extracts and stir well. Pour into a well-greased and floured tube pan (use large tube pan). Bake at 325° for 1 1/2 hours.
Have the butcher grind the ham and the pork. Mix all ingredients and bake 2 hours in oven at 325°.
Combine all the ingredients except the soup and sour cream. Shape into balls. Brown over low heat for about 10 minutes. Drain. Add the soup. Simmer about 10 minutes. Add the sour cream and serve.
Mix together meat, crumbs, onions, eggs, and seasonings. Form into balls. Brown in electric skillet. Remove meatballs and drain off all grease. Mix ketchup and jelly. Heat on low until jelly melts. Return meatballs to sauce and simmer until done.
Mix together sour cream, buttermilk dressing, mayo or salad dressing, sugar and garlic powder. Toss with peas, cauliflower flowerets, broccoli flowerets, bacon and onions.
Mix all dry ingredients. Beat eggs with sugar. Add oil and mix well. Fold in flour mixture with zucchini. Do not overmix. Add raisins and nuts. Bake at 350° for 30 to 40 minutes.
Mix all ingredients well. Pour into unbaked pie shell. Bake at 325° for 45 minutes, or until done. (If crust edges start to get too brown, cover with foil.)
Bring margarine, water and cocoa to boil. Remove from heat when it boils. Add (pre-measured) flour, sugar, baking soda and salt. Beat in eggs and sour cream. Bake in a 17 x 13 x 1-inch pan (cookie sheet/jelly roll pan), greased and floured, for 22 minutes at 350°. Do not overbake.
Mix meat loaf and pat out flat on aluminum foil, 10 x 12-inch. Lay strips of ham and cheese down middle. Fold foil over each end and press meat to seal. Lift meat from foil to baking pan. Bake at 350° for 1 hour.
Mix sour cream and mayonnaise. Add crumbled bacon. Just before serving, add tomato.
Preheat oven to 350°. Line baking sheet with aluminum foil shiny side up. Combine flour, cocoa, baking powder and salt; set aside. Cream sugars and butter or margarine. Beat in eggs, milk and vanilla until well combined. Stir in flour mixture just until blended. Add chocolate chips. Drop by level tablespoonfuls onto ungreased foil-lined baking sheet. Bake 12 to 14 minutes. Cool on wire rack completely before peeling foil from cookies. Makes about 4 dozen.
Cook rice according to directions. Set aside. Mix 3 teaspoons cornstarch with water and set aside.
Put Epsom salt in a glass or metal bowl, not plastic because it may stain. Mix in the glycerin, a few drops of food coloring and enough perfume to make a fragrant mixture. Slowly add this mixture to the Epsom salt and stir well. For a decorative look, place the bath salts in a pretty jar and add a bow. Now you can enjoy luxurious baths without spending a fortune.
Let cream cheese soften. Stir in peanut butter. Add milk and sugar a little at a time. Beat the mixture until creamy and smooth. Fold in Cool Whip. Put in a 9-inch graham cracker crust and freeze. Keep frozen until about 5 minutes before serving.
Cook and mash potatoes in mixing bowl; add all other ingredients except pineapple. After mixing all ingredients, place in medium to large casserole dish. Place in preheated oven at 350°. Cook for 10 to 15 minutes. Remove from oven. Stir. Top with marshmallows. Put back in oven until marshmallows are golden brown.
Combine Miracle Whip, sour cream, bacon bits, onion, sugar and spices. Pour over peas. Let stand as is, or gently stir together. Top with grated Cheddar cheese, if desired. Serves 10 to 12.
Dip clusters in egg white, then into granulated sugar. Allow to dry on cake rack for 1/2 hour. Repeat frosting process. Allow to dry thoroughly. May be done day before. Store in refrigerator.
Dissolve Jell-O in boiling water. Add Kool-Aid and sugar; stir. Add 6 cups water, lemon juice and pineapple juice. Freeze in plastic jug. Thaw 3 hours before serving. Add ginger ale.
Mix Jell-O with hot water. Add pineapple, Eagle Brand milk and cream cheese. Fold in cottage cheese and nuts. Chill until set.
Mix together in large bowl. Mix all dry ingredients well, add oil and stir well. Pour into paper sack or a large bowl lined with paper towel to absorb oil. Shake sack periodically (you may have to change sacks).
Heat the chili in a microwave-safe dish until quite warm (about 3 minutes). Cut the cream cheese into cubes and stir into chili. Heat again until hot and stir well until the cheese is no longer chunky, but smooth. Serve with tortilla chips; lightly salted ones are better with this as it is fairly salty. (Staggs House chili makes the best flavor.)
Use a large bowl and mix pudding and pineapple until pudding is dissolved. Add marshmallows and mix well. Fold in Cool Whip. Serve as a salad or dessert.
In a 9 x 13-inch baking pan, combine all ingredients except fish. Next, add fish. Place in 350° oven for 40 to 45 minutes.
*Apples, bananas, pineapple, grapes, etc., may be used.
Combine all ingredients in large pot. Cook for 1 1/2 hours. Pack in sterilized jars and cook in canner (not pressure cooker) for 1 hour. This should make 12 quart jars, depending on size of the tomatoes.
Saute onion and celery in the butter. Add cooked broccoli, mushroom soup, garlic cheese, Worcestershire sauce and Tabasco to taste.
Cook broccoli with salt and drain. Melt cheese in double boiler with 1/2 cube of oleo. Toss with broccoli. Crush crackers and mix other 1/2 cube of oleo. Grease a 1 1/2-quart casserole dish. Put one layer of cracker mix, then broccoli and end with the cracker mixture on top. Bake uncovered at 350° about 30 minutes or until the top is golden brown.
Melt margarine in 9 x 12-inch pan; stir in crushed pretzels and spread evenly. Bake at 350° for 10 minutes. Cool. Cream the cheese and sugar and add whipped topping; blend. Spread over cooled crust. Let set 30 minutes in refrigerator. Dissolve jello in boiling water and add frozen strawberries and allow to begin to congeal. Pour on top of cheese mixture. Refrigerate to finish congealing. Cut in squares for servings.
Mix first four ingredients together well. Split bread lengthwise. Spread cheese and garlic mixture on both sides. Bake at 350° for 15 to 20 minutes. Cut into serving pieces.
Mix sugar and cocoa; cream with Miracle Whip. Add alternately with flour and boiling water. Add 2 egg yolks and vanilla. Beat egg whites and add last, folding into batter. Bake at 375° for 30 to 35 minutes in well-greased pans.
Mix eggs, sugar and pineapple in large bowl. Add flour, soda, salt, vanilla and nuts. Pour into 9 x 13-inch greased pan (I sometimes use sheet cake pan). Bake 35 to 40 minutes at 350° (sheet pan at 350° for 20 to 25 minutes). Cake will be golden brown. Test with toothpick.
Mix ingredients together; pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Sift flour with sugar, cinnamon and allspice. Put in large bowl. Put soda into boiling water. Mix. Add to flour. Add mayonnaise, mix well. Add cocoa, brandy, raisins and candied fruit. Mix well. Spray 13 x 8 1/2-inch pan with Pam. Add mixture. Decorate top of cake with candied cherries, cut in half. Bake at 350° for 25 minutes. Cool. Cut into 2-inch squares. Each square contains 30 calories and 1 gr. fat.
In a crock-pot, put currant jelly, mustard and grape jelly. Let dissolve until liquid. Add wieners. Cook until wieners are done. You may use an electric skillet, letting wieners cook, then setting on low to keep warm.
Mix well and	fry in iron skillet until brown on both sides. Makes about 2 cakes.
Bake in a preheated 350° oven for 45 minutes. Makes 2 pies.
Drain pineapple, reserving liquid. Spread pineapple in a lightly greased 13 x 9 x 2-inch pan. Add pie filling, spreading gently. Sprinkle dry cake mix on pie filling, top with pecans. Combine butter and reserved pineapple juice, drizzle on mixture in pan. Bake at 350° for 35 to 40 minutes. Cut into squares. Top with whipped topping.
Beat eggs. Add vanilla and milk. Pour over rest of ingredients. Bake at moderate heat (350°) for about an hour or until done.
Mix thoroughly shortening, sugars and eggs. Stir in evaporated milk and vanilla. Sift together flour, soda and salt; stir in. Blend in walnuts. Chill 1 hour. Heat oven to 375°. Drop rounded tablespoonful 2-inches apart on greased baking sheet. Bake 10 minutes until delicately browned. Top with Burnt Butter Glaze.