HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles. Steam spinach. Mix together noodles, spinach and onion. Salt and pepper. Pour tomato sauce over mixture. Pour into casserole dish, sprinkle with Parmesan cheese and bake at 350° for 20 minutes.
Heat butter in large saucepan over medium heat. Add onions and cook, stirring frequently, until golden but not brown, about 8 minutes. Add green beans and garlic; stir to coat with butter. Add broth, water, cannellini beans, salt and the peppers. Heat to boiling. Reduce heat and simmer, covered, for 15 minutes. Process soup in batches in food processor or blender until finely pureed. Return to saucepan and stir in ginger and lemon zest. Heat through. Mix sour cream and pepper sauce in small bowl. Stir lemon juice into soup and adjust seasonings. Ladle soup into bowls and top with dollop of sour cream mixture.
Melt butter in 9 x 13-inch pan. Mix flour, milk, sugar and baking powder. Pour on top of butter. Place fruit on top (any amount). Berries or rhubarb should be sweetened first. Bake at 375°, until butter comes up over fruit and browns on top (about 45 minutes). Best served same day.
Preheat oven to 350°. Place rice in bottom of shallow greased baking pan. Combine cream of chicken soup and water. Pour some of the soup mixture over rice and let stand a few minutes. Place chicken pieces on top of rice. Salt and pepper chicken and then pour remaining soup mixture over it. Top with dry onion soup mix. Cover with foil. Place in oven and forget about it for 1 to 1 1/2 hours or until done.
Combine ingredients, adding eggs and margarine last. Drop by spoonfuls on oiled griddle. Cook on both sides until brown. Serve immediately.
*Either a 20 ounce package of frozen or 1 can of whole kernel and 1 can of creamed corn.
In a large mixing bowl, cream sugar and shortening; add eggs, one at a time, beating well after each. Combine flour, salt, baking powder, soda and spices. Add alternately with milk to the creamed mixture. Stir in oats, raisins and nuts. Drop by tablespoon onto greased cookie sheet. Bake at 350° for about 12 minutes or until lightly browned.
Melt butter in pan. Brown meat and onion until transparent. Stir in remaining ingredients, except flour and milk. Cover and cook over low heat until vegetables are tender, 20 to 25 minutes. Combine flour and 1 cup milk. Stir into soup mixture. Boil and add rest of milk; stirring often. Do not boil. Yields about 4 quarts.
Spread pie filling in a greased 9-inch square baking pan. In a bowl, combine next 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375° for 35 to 40 minutes or until golden brown. Serve with whipped cream or ice cream, if desired. Yields 6 to 8 servings.
Heat oven to 375°. Beat margarine and sugar until creamy. Add eggs, milk and vanilla. Beat well. Add combined flour, baking soda and salt. Mix well. Stir in oats and nuts. Mix well. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 35 to 40 minutes or until light golden brown. Cool completely. Cut into bars. Makes about 3 dozen.
Spread crescent rolls out on pizza pan. Bake 10 minutes at 375°. Mix cream cheese and Hidden Ranch together. Spread on crust. Put chopped veggies on top. It is delicious.
Mix cream cheese and mayo. Fold in whipped cream (or Cool Whip), pineapple and cherries. Pour into ice cube trays or a loaf pan and freeze.
Cook until potatoes are tender. Add 2 cups milk. Thick with 2 tablespoons flour mixed with 1/4 cup warm water. Simmer for 10 minutes.
Combine all ingredients in a pyrex pie plate. Sprinkle with hot sauce.	Cover with cheese. Bake at 350° until bubbly.	Serve with tortilla chips.
Fry bacon and save the grease. In bacon grease, cook the onions, bell pepper and wieners. Then add other ingredients to this and cook on top of the stove for 15 to 20 minutes. Crumble bacon on top to serve.
Mix chocolate with butter in saucepan. Place over low heat, stirring constantly until melted. Remove from heat. Blend in evaporated milk gradually. Mix sugar, cornstarch and salt in a bowl. Beat in eggs and vanilla. Blend in chocolate mixture gradually. Pour into pie shell. Combine coconut and pecans. Sprinkle over filling. Bake at 375° for 45 to 50 minutes or until puffed and browned. Cover loosely with tin foil during last 15 minutes of baking, if topping browns too quickly. Cool for at least 4 hours. Filling will set while cooling. 10 to 12 servings.
Drain white corn, yellow corn and peas. Add diced celery, onion, green pepper and pimento. Bring salad oil, vinegar, sugar, salt and pepper to a boil. Pour over vegetables and let set for 24 hours. Will keep for 2 weeks.
Mix well the cake mix, pudding mix, 4 eggs, oil and 7-Up. Pour into a 9 x 13-inch pan and bake for 35 minutes at 350°.
Fry hamburger and onion together until color of meat changes. Add cottage cheese and set aside. Cook noodles until half tender. Layer noodles and hamburger in casserole, starting and ending with noodles. Mix soup and milk together and pour over casserole ingredients. Beat egg and pour over top. Sprinkle with grated cheese. Bake in 350° oven 1 hour.
Mix well. Bake in Bundt pan at 350° for 30 to 40 minutes.
In microwave, cook separately ground beef and vegetables. Combine cooked ingredients in kettle with remaining ingredients. Bring to boil; reduce heat and simmer for flavors to mix well. Eat!
Combine all ingredients except corn flakes. Chill. Shape into 1-inch balls and roll in corn flakes. Place on greased cookie sheet and bake at 350° for 25 to 30 minutes. Serve hot.
Arrange potatoes in baking dish or casserole. Brown chops and arrange on top. Combine soup, milk, salt, pepper and onions and pour over all. Cover and bake 1 1/4 hours at 375°. Serves 4.
Mix together first 5 ingredients, then add peas, cheese, celery, pickles, onion and hard-boiled eggs. Mix altogether and chill.
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13 x 9 x 2-inch pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake (still in pan) with a meat fork or toothpick. Space holes 1 inch apart. With a cup, pour gelatin mixture into holes. Refrigerate cake while preparing topping.
Soften butter to room temperature. Mix with remaining ingredients. Blend well. Serve immediately or refrigerate for later use.
Sift dry ingredients and add liquid. Bake at 350° for 30 to 35 minutes. Ice with Fudge Icing.
Cook cornstarch, sugar and water until clear. Add a bit of salt to egg whites and 2 tablespoons sugar for each egg. After whites are stiff, add the cornstarch mixture. Bake at 325° for 30 minutes.
Beat yolks until thick. Add sugar and beat. Add ground carrots and nuts. Beat thoroughly. Fold in stiffly beaten egg whites and flavoring. Bake at 350° for 1 hour. Let stand in oven until it cools down a bit. (Bake in a spring-form pan.)
Preheat oven to 375°. Grease and flour 8-inch square pan. Mix together egg, sugar, milk and butter. Add sifted flour, baking powder and salt. Mix only until blended and pour into prepared pan. In separate bowl, combine brown sugar, cinnamon, flour, butter and nuts and sprinkle over batter. Bake for 20 to 25 minutes. Serve warm, directly from pan.
Cook broccoli according to package directions; save juice. Add melted margarine to stuffing mix. Place approximately 2/3 to broccoli in bottom of a casserole dish. Layer stuffing, mushroom soup, then onions. Add remaining broccoli on top and sprinkle with Parmesan cheese. Pour broccoli juice over. Bake at 350° for 45 minutes until bubbly using a 9 x 9-inch dish. Serves 9.
Soak beans in water to cover in bowl overnight. Drain. Add boiling water to cover and salt pork. Simmer for 2 hours or until tender. Stir in chili powder, garlic and salt.
Cream butter. Add sugar and beat until light. Beat in egg. Add vanilla, sifted dry ingredients and cream; mix well. Chill several hours. Roll to 1/8-inch thickness and cut with fancy cutters. Bake in moderate oven at 375° for 8 to 10 minutes. Decorate. Makes 5 dozen.
Combine cucumbers, onions and green and red pepper in a large bowl. Sprinkle with salt. Cover with cold water. Let stand 2 hours. Prepare lids and canning jars according to instructions.
Combine cream cheese, jalapeno liquid and jalapenos in medium-heavy pan over low heat. Cook until cheese melts. Stir in artichoke hearts and sour cream. Stir often until mixture is hot. Stir in crab and Parmesan cheese. Add salt and pepper and cook until mixture just simmers (do not boil). Serve hot with tortilla chips.
Put first 7 ingredients in large pot. Add potatoes and carrots. Cook until almost tender (about 45 minutes to an hour). Add sausage and zucchini. Cook until all vegetables are tender. Add macaroni and let simmer for about 1 to 2 hours. Stir occasionally.
Heat oven to 375°. Combine cream cheese, crumbled bacon, chopped onion and milk. Separate crescent dough into 4 rectangles. Press perforations to seal. Spread about 1 1/2 tablespoons cheese mixture on each rectangle. Starting at long side, roll up; seal. Cut each roll into 8 pieces. Place pieces, cut side down, on ungreased cookie sheet. Lightly sprinkle with Parmesan cheese. Bake at 375° for 12 to 15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Makes 32 appetizers.
Mix flour, sugar, cocoa, soda and salt in a large bowl. Add Wesson oil, vinegar and water. Mix real good. Pour into greased 9 x 12-inch baking pan. Bake in oven at 350° for 45 minutes.
Simmer chili beans and one can of tomato sauce in saucepan while ground beef is being prepared. Brown ground beef, onions, green pepper and garlic in skillet until done, add one can tomato sauce and simmer 10 minutes. Add to beans and simmer until blended. Can be put in small containers and frozen. It always taste better the following day.
Cook lasagna noodles according to directions. Brown ground beef; drain fat. Add spaghetti sauce, leaving small amount for pan. In bowl, mix 1 cup Mozzarella cheese, cottage cheese and egg. Layer ingredients beginning with small amount of spaghetti sauce, noodles, beef mixture and cheese mixture. Top with remaining Mozzarella cheese. Bake, uncovered at 350° for 45 minutes.
Fry bacon; remove, leaving fat. Cook onions until transparent; remove, leaving fat. Fry hamburg. Mix all together in large serving bowl. Cook macaroni according to box directions. Add to bowl. Heat soup just to boiling; add to bowl. Mix all together and serve. This is a winner. Serves 8.
Crumble breads and add all remaining ingredients except margarine. Pour mixture into crock-pot that has been sprayed with Pam cooking spray. Dot with margarine. Cover, cook on high for 2 hours or 3 to 4 hours on low. Makes 16 (6 ounce) servings.
Combine marshmallows, Hershey bars and milk in top of double boiler. Heat until chocolate and marshmallows melt. Cool, then fold in whipped cream. Pour mixture into pie crust; sprinkle a few graham cracker crumbs on top. Refrigerate. Serve cold.
Salt and pepper pork chops and brown. Mix soup, catsup and Worcestershire sauce together. Pour over chops. Slice onion and spread over chops and sauce. Let simmer for 30 to 45 minutes. Great served over rice.
Saute celery in butter until tender; remove from heat and add next eight ingredients. Spoon into an ungreased 2 1/2-quart baking dish. Combine melted butter and cornflakes; sprinkle with almonds. Bake, uncovered, at 350° for 30 minutes. Yield: 6 to 8 servings.
Combine all ingredients in bowl; mix well. Chill 30 minutes or more before serving. Double recipe, if need to.
Miso is a seasoning in paste form made from soybeans. It has a salty and unique flavor and is used primarily in miso soup. It is also used for marinating meats and fish before cooking and as a seasoning in boiled and sauteed dishes.
Melt margarine; add flour and nuts. Press down in 9 x 13 x 2-inch pan. Bake 20 minutes at 350°. Cool.
Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in coconut. Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool on racks. Spread Coconut Filling between layers.
In a 9 x 13 x 2-inch pan, place heavy duty foil (enough to wrap around roast and seal). Rub roast on all sides with A.1. sauce. Set roast on foil in pan. Mix together last 3 ingredients and pour over roast. Seal foil tightly across top and at ends. Bake at 350° for 2 1/2 to 3 hours. Serve with buttered noodles.
Brown Vegeburger and onion in oil. Spread on bottom of round 2-quart dish. Cook vegetables; drain and spread evenly over Vegeburger. Top with undiluted soup. Top with enough Tater Tots to cover. Sprinkle with cheese. Bake at 350° for 45 minutes.
Combine 1 cup flour, sugar, salt and yeast. Heat milk, water and butter to 120°. Add to dry ingredients. Beat for 2 minutes at medium speed. Add egg and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough flour to make a soft dough.
Stir boiling water into gelatin; dissolve completely. Pour mixture slowly into 13 x 9-inch pan. Chill at least 3 hours. To cut gigglers, dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through gelatin.
In large pot, bring stock and water to boil; add zucchini. Simmer for 10 to 15 minutes until tender. In skillet, cook onion in olive oil over moderately low heat, stirring until softened. Add curry powder; cook, stirring for 1 minute. In blender or food processor, puree onion mixture with zucchini. Return soup to pot. Add chickpeas, chicken and seasonings. Simmer over moderately low heat for 15 to 20 minutes, until vegetables are desired tenderness. Adjust consistency by adding water, white wine or broth. Serve hot, chilled or at room temperature, with croutons and dollops of nonfat yogurt or sour cream. Serves 4 to 6.
Sift first four ingredients together. Gradually add the milk, butter and egg to the flour. Mix into a smooth batter. Spread thinly on a well-buttered pan. Sprinkle with sesame seed and bake at 350° for 15 to 20 minutes. Cut into small squares when cold.
Mix all ingredients except raisins. Add raisins and mix well. Press out 1/2-inch thick in a pan. Cut into pieces. Chill before serving. Makes about 25 pieces.
Cream together eggs, sugar and salt. Stir in milk; add vanilla. Pour into pie shell; sprinkle with nutmeg. Bake in preheated 450° oven for 15 minutes. Lower temperature to 350° and continue baking for 30 to 35 minutes or until knife inserted in center comes out clean.
In a double boiler, melt cheese, margarine, milk and pepper until smooth. Combine warm, peeled, cut up potatoes and sauce in a 9 x 13-inch buttered baking dish. Top with buttered croutons, parsley and paprika. Bake at 350° for 30 to 40 minutes.
Mix all ingredients. Grease a 9 x 13-inch pan. Bake 55 to 60 minutes at 350°.
Combine pineapple and pudding. Stir. Add Cool Whip and marshmallows to taste and nuts. Chill.
Brown onion in drippings. Add vinegar, brown sugar, Worcestershire sauce, mustard, ketchup, water, celery and seasoning. Simmer sauce for 30 minutes. Arrange franks in a shallow pan. Pour barbecue sauce over and bake at 350° for 45 minutes.
Beat eggs. Add sugar, syrup, flavoring, butter and pecans. Pour into pie shell. Bake at 350° for 55 minutes or until knife inserted halfway between center and side comes out clean.
Mix all ingredients well and bake in greased tube pan at 300° for 45 to 50 minutes. While cake is warm, glaze with mixture of 1 cup powdered sugar and juice of 2 lemons.
Cube and cook chicken; set aside. Saute green onions in butter. Soften cream cheese. Mix everything together. Open crescent rolls and leave in rectangle forms. Total should be 8 rectangles. Spoon chicken mixture inside. Wrap up. Sprinkle with parsley flakes and Parmesan cheese. Cook in oven as directed on roll package and serve!
Cover diced potatoes and onion with water. Boil until tender. Add corned beef and bring back to boil. Mix flour and milk and add slowly. Simmer 5 to 10 minutes.
Cook vegetables until tender. Add chicken breast, then add soy sauce, garlic powder and mayonnaise. Stir until well mixed. Serve over rice or noodles. (May increase or decrease soy sauce, garlic powder and mayonnaise to taste.)
Mix pudding and Jell-O with water. Cook over low heat until thick. Cool. Add pineapple, oranges and Cool Whip. Mix and serve.
Put first 5 ingredients in heavy saucepan. Stir over medium heat until well dissolved. Add pecans and stir continuously until all syrup has well coated nuts and no syrup is left in pan. Takes 5 to 8 minutes. Spread nuts on buttered cookie sheet or wax paper. Let cool for 5 to 8 minutes. Break apart.
Slice ends off of pickles. With apple corer, core out insides of pickles, leaving approximately 1/2-inch hole. Be careful not to split the sides. Dry center of pickles out with strips of paper towels. (If you have time, you can leave the towels in the pickles overnight in the fridge.) Once the insides are dry, remove towels and stuff with cheese a little at a time so you don't split the sides. Once the insides are full, place back into the fridge until the cheese sets, about an hour. When you are ready to serve, just slice them. One pickle equals about 6 to 8 slices.
Preheat oven to 375°. You will need 1 ungreased cookie sheet. On lightly floured surface, spread out crescent rolls and separate into 8 triangles. In a small cup, mix mustard and Worcestershire together and using brush or teaspoon, spread sauce onto each triangle. With scissors, cut each triangle into 3 smaller triangles, making 24.
Line baking dish with pineapple. Cover with graham crackers. Mix remaining ingredients. Pour over graham crackers.
Mix pudding and milk together. Add softened ice cream and mix well. Fill pie shell and refrigerate until set. Generously frost pie with Cool Whip. Top with almonds or shaved sweet chocolate.
Melt morsels in top of double boiler. Add noodles and peanuts. Mix well and drop by teaspoon on wax paper.
Cook sugar, oleo and canned milk for 5 minutes (start counting when mixture comes to a boil). Stir while boiling. Turn down heat. Take off stove and add Marshmallow Creme. Stir well. Add peanut butter. (Use more or less per your taste.) Stir well. Put pan in cold water and stir until shapes. Put into 8 x 8-inch buttered pan.
Preheat oven to 375°. Clean mushrooms; separate stems and caps. Chop mushroom stems. Cook spinach with chicken bouillon added to the water. When spinach is cooked, drain well. Saute chopped mushroom stems in butter. Combine spinach and seasonings with chopped mushroom stems. Lightly saute mushroom caps in butter or margarine until slightly browned; drain. Fill caps with spinach mixture and sprinkle with Parmesan cheese. Place in a shallow pan and bake in a 375° oven for 15 minutes. Makes 18 appetizers.
Melt butter in baking dish. Mix all other ingredients, except fruit, to make a smooth batter. Pour batter over butter. Do Not Stir. Add fruit and juice. Do Not Stir. Cook in 300° oven for 30 to 40 minutes or until brown.
Blend butter, 1/2 cup brown sugar and flour. Press mixture firmly into shallow pan (two 8 x 8-inch pans or one 9 x 13-inch pan). Bake at 350° for 15 minutes. Beat eggs. Add sugar and mix well; add remaining ingredients. Spread mixture on top of previously baked crust. Bake at 350° for 20 minutes or until brown on top. Do not overbake. Cut into squares while warm.
Bake at 350° in Bundt pan (greased and floured) for 45 minutes or until done. Glaze with powdered sugar and milk.
Cook macaroni according to package directions to have 2 cups. Drain. In a large saucepan, saute onion in butter until tender. Stir in flour and salt. Gradually stir in milk and water. Cook over medium heat, stirring constantly until mixture comes to boil and thickens. Remove from heat. Add Cheddar cheese; stir until melted. Add mustard, ham, green pepper, hot sauce and macaroni. Heat to serving temperature or pour into a 1 1/2-quart casserole to heat at 350° for 1/2 hour. Yields 5 1/2 cups.
Sift flour, baking powder and salt. Cut in shortening; add milk and mix to a smooth dough. Divide into six pieces. Roll. Place apple on each piece; fill with cinnamon and sugar. Wrap and fold. Bake at 350° for 40 minutes.
Place meat in center of aluminum foil that is large enough to make a good wrap over all the ingredients. Sprinkle meat with soup mix and cover with vegetables. Dot with butter and sprinkle with salt. Fold foil and seal to hold juices. Place on a baking sheet. Bake 1 to 1 1/2 hours at 350°.
Mix together and shape into small balls. Place on cookie sheet. Bake at 350° for 20 minutes. Cook and freeze until solid. Put in bags in freezer. Defrost before serving. Makes 100 small balls. (Can be enjoyed fresh from oven, too.)
Mix sugar, oleo, banana, eggs, pineapple and cherries. Combine flour, salt and soda. Stir into mixture. Add vanilla and nuts. Stir and pour into tube pan. Bake in a 300° oven for 45 minutes. Glaze with powdered sugar and cherry juice.
Pound out breasts to 1/4-inch thickness. Combine milk, Worcestershire sauce and salt and pepper to taste. Pour over chicken; set aside in the fridge for about an hour.
Shred lettuce in a bowl; cut cauliflower into pieces and place over lettuce. Cut onion in thin ringlets and place over cauliflower. Sprinkle Parmesan cheese over onion. Spread a layer of mayonnaise over mixture. Sprinkle sugar, salt and pepper over mayonnaise; top with crumbled bacon and cover. Make 24 hours ahead and toss salad before serving. Keep refrigerated.
Cook raisins until soft, set aside. Beat eggs until light and fluffy. Add sweetener and beat until smooth. Add oil and beat 2 minutes. Add applesauce and beat 2 more minutes. Sift flour with baking soda and powder, cinnamon and nutmeg and add to mixture. Beat until stiff and add skim milk. Stir until smooth. Then stir in chocolate, zucchini and extract, stirring well after each addition. Stir in raisins. Bake in an 8 x 13-inch pan at 350° for 25 minutes or until done. For cupcakes, fill cups about 1/2 full. Bake 15 minutes. For cookies, drop dough onto greased cookie sheet and bake 10 minutes. Cool cake or cupcakes on rack for 10 minutes. Cool cookies about 5 minutes.
Combine all ingredients and bring to boil. Pour over uncooked chicken in baking pan and bake at 350° for 1 1/4 hours or until chicken is done.
Saute onion, celery and carrot in oil for about 10 minutes, stirring occasionally. Cook spinach and drain. Combine vegetables. Add eggs, salt, pepper, melted margarine and matzo meal. Spoon into greased 1 1/2-quart baking dish. Bake at 350° for about 45 minutes or until firm.
Combine Jell-O, pineapple and sugar. Heat in a large saucepan on low heat until Jell-O is melted, stirring often. Put aside and let cool. Then add buttermilk and fold in Cool Whip good. Put in a 10 x 12 x 2-inch deep pan and refrigerate until Jell-O is set. If you like, add 1 cup of pecans after you put in Cool Whip.
Preheat oven to 325°. Grease and flour 2 loaf pans. Beat eggs, then add oil, sugar, zucchini and vanilla. Cream together. Sift and measure out 3 cups flour, then sift together flour, soda, baking powder, salt and cinnamon. Add dry ingredients to creamed mixture and mix until thoroughly blended. Add nuts. Bake in 2 loaf pans at 325° for 1 hour.
Cook sausage until completely done. Drain and remove sausage to a medium size bowl. In the same pan as you cooked the sausage put in the cream cheese and cook until melted. Pour over sausage and mix well. In a 8 x 11 baking dish roll out one can of crescent rolls and pinch together the perforations so that the dish is covered. Pour in sausage mixture and sprinkle with the Cheddar cheese. Roll out the second can of crescent rolls on top of the mixture. Bake 20 minutes at 350° or until the crescents are golden brown. Cut into 2 inch squares.
Cut shortening into flour. Add milk; stir until dough follows spoon around bowl. Knead	gently. Place biscuits on greased cookie sheet. Bake at 450° for 10 minutes. Yields 8 to 12.