HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti noodles and drain. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form into a "crust" in a 10-inch pie plate. Spread cottage cheese over spaghetti crust. In skillet, cook hamburger, onion and green pepper until vegies are tender and meat is browned. Drain. Stir undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Turn meat into "crust." Bake, uncovered, 20 minutes in a 350° oven. Sprinkle with Mozzarella cheese. Bake until melted.
Scald milk. Stir in sugar, salt and margarine. Add cold to lukewarm. Measure warm water into large bowl. Add yeast and stir until dissolved. Add lukewarm milk mixture, egg and 2 cups of flour; beat until smooth. Stir in remaining flour to make a soft dough. Cover and let rise in a warm place, free from drafts, until doubled in bulk (about 15 to 20 minutes). Punch down and shape into rolls.
Drain the fruit and use the juice instead of milk to cook the pudding, using 4 1/2 cups of juice. Add orange juice if you don't have enough from the fruit. Cook until thick. Cool completely. Add all of the fruit, except the bananas, which you will add when you serve. Keep in refrigerator. This is enough for a 9 x 13-inch cake pan.
Use 1 cup of stir-fry vegetables. Heat until soft, then add flour, cornstarch or leftover cream potatoes (your choice). Add chopped onion to vegetables. Salt and pepper. Serve as open-faced sandwich or closed sandwich using 2 slices of your favorite bread.
Whisk together 1 cup sugar, flour, salt and baking powder. Add milk. Whisk. Melt 1 stick of butter in bottom of cake pan. Pour batter over butter. Pour fruit over batter. Sprinkle 1/2 cup sugar over fruit. Bake for 1 hour or until golden at 350°.
Combine asparagus with soup, eggs and almonds. Season with a little red pepper and paprika. Mix well. Place in buttered casserole. Spread cheese over top. Bake about 30 minutes at 350°.
Heat oven to 350°. Grease and flour 3 round cake pans, 9 x 1 1/2-inches. Mix flour, sugar, baking soda, salt and cinnamon in large bowl. Add oil and eggs. Stir until all dry ingredients are moistened; do not beat. Stir in bananas, 1 cup pecans, the vanilla and pineapple. Divide batter evenly among pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Fill layer and frost side and top of cake with cream cheese frosting. Sprinkle 1/2 cup of pecans on top of cake. Cut cake using sharp knife. Refrigerate any remaining cake.
Cream the butter and sugar. Add eggs, applesauce, flour and floured fruit. Bake in paper baking cups.
Wash and cut cucumbers in 1/4-inch sliess. Soak in water and lime 8 to 10 hours. Wash several times to get lime out. Put cucumbers in solution made with rest of ingredients. Let stand 3 hours. Boil in same solution for 30 minutes. Put in clean hot jars and seal. Makes 7 or 8 quarts.
Combine sweet potatoes and 3 tablespoons melted butter. Dissolve yeast in 1/2 cup warm water, then add to potato mixture. Add egg, salt and sugar; blend together. Sift flour and measure; add 4 cups alternately with 3/4 cup warm water to potato mixture. Turn onto well floured (using the other cup of flour) board and knead. Place in greased bowl, turning to grease top. Cover; let rise for 2 hours or double in bulk. Place on board; roll to desired thickness and cut in shapes desired. Place on greased cookie sheet; brush tops with butter and allow to rise for 1 hour. Bake at 425° for 15 to 20 minutes.
Cook sugar, cornstarch and 7-Up cola until thick. Add coloring; cool. Fold in strawberries and pour in pie shell. Refrigerate and garnish with whipped topping.
Top 1 bread slice with processed cheese and second slice of bread. Spread sandwich with margarine. Cook in skillet on medium heat until lightly browned on both sides. Makes 1 sandwich.
Heat oven to 425°. In small bowl, combine seasonings. Place 2 tablespoons melted oleo in 10-inch nonstick skillet. Arrange a third of the potato slices in a circular pattern in skillet. Sprinkle with about 1/4 teaspoon seasonings, 4 teaspoons melted oleo and 2 tablespoons onion. Repeat layers twice. Cover tightly with foil; press layers down. Bake 20 minutes. Uncover; bake 20 minutes or until potatoes are tender. Remove from oven; press layers down with a spatula. Let stand 10 minutes. Invert onto serving platter to unmold potatoes.
Place pie filling in a 9 x 13 inch cake pan. Sprinkle lemon juice over the pie filling with. Add one part of the cinnamon over the mixture. Cover filling with dry cake mix, do not stir. Sprinkle with the remaining cinnamon. Drizzle melted butter over the cake mix. Spread nuts over top of cake. Bake at 350 degrees for 30 to 40 minutes, until topping is bubbly.
Bring 8 cups of water to boil. Add pasta. Reduce heat. Cook in gently boiling water for 8-10 minutes or until tender. Drain. Return to pot. Cut pepperoni in half and add to pasta. Stir in pizza sauce and 3/4 cups mozzarella cheese. Transfer to a baking dish. Top with remaining mozzarella cheese. Bake at 400° for 15 minutes.
Mix dry ingredients together in a large bowl. Add add oil, vanilla, and sweet potatoes and mix well. Add eggs, one at a time, mixing well each time. Pour into a greased and floured Bundt pan. Bake in oven at 350° for 1 hour. Cool.
Mix all ingredients. Put half in greased and floured 13 x 9-inch pan. Put half of the can of pie filling on batter, then add more batter, then rest of filling, layering it. Take a knife and cut through and swirl around. Bake at 375° for 45 minutes. Can drizzle frosting on it, but is delicious as it is.
Mix the first six ingredients. Place cut up vegetables in 1 1/2-quart shallow baking dish. Pour sauce over vegetables and mix. Cover and refrigerate 6 hours or overnight.
Mix all ingredients in airtight container. Shake contents of container before mixing 3 heaping teaspoonfuls with boiling water in a mug. Stir thoroughly.
Divide cake into 3 sections. Break into pieces about large marshmallow size. Place in tube pan 1/3 of cake with dry orange jello. Place oranges on top, then spread 1/3 of ice cream over all. Mix 1/3 of cake pieces with dry lime jello, then add to pan. Cover with blueberries followed by 1/3 of ice cream. Mix last 1/3 of cake with dry strawberry jello and add to pan, followed by strawberries and last of ice cream. Freeze at least 3 days.
Heat vinegar mixture to boiling point. Remove from heat and let cool. Prepare any combination of vegetables suggested above. Slice thin, peppers, carrots, garlic, half onions and cut in 1/4-inch strips. Separate cauliflower into small flowerets. Rinse beets. Drain mushrooms (4 quarts in a gallon jar). Pour vinegar mixture over vegetables and keep refrigerated. Will keep several months.
Prepare the meatballs by combining the beef, egg, bread crumbs and onion; mix well. Form into balls about 1 1/2-inches in diameter, rolling them around in your hands to make them round. Heat the olive oil in a skillet and brown the meatballs on all sides. Pour in the red wine and cook over low heat for about 10 minutes. Add the tomatoes (including juice) and basil; simmer for about 25 minutes.
Drop by spoonfuls onto mixture. Bake at 375° for 45 minutes or until bubbly.
Cut the sweet potatoes into wedges lengthwise. Spray them lightly with the cooking oil spray. Add the salt and pepper. Bake them at 450° until crispy on the outside and tender on the inside, about 25 minutes. Turn them halfway through the cooking time.
Slice potatoes and onions thin and place in a 9 x 13-inch baking dish. Mix mushroom soup with milk. Pour over potatoes and onion. Sprinkle cheese over top. Bake at 350° for about 45 minutes. Serves 6.
Mix 3 1/2 cups milk with vanilla and banana instant pudding. Add box of sour cream and 3/4 of Cool Whip. Mix well. Layer in dish with vanilla wafers and bananas. Top with remaining Cool Whip. Chill and serve.
Beat cream cheese 1 to 2 minutes with electric mixer until creamy. Blend in remaining ingredients. Spread mixture in 9-inch pie plate. Sprinkle top with paprika. Bake, uncovered, at 375° for 20 minutes or until golden brown. Then spread or dip any of your favorites.
Cream margarine. Add sugar slowly; add eggs, one at a time. Sift spices, salt and flour. Add coffee and applesauce. Stir in raisins, nuts and coconut. Pour into a greased and floured tube pan. Bake at 350° for 1 hour 15 minutes.
In a 13 x 9-inch baking dish, combine soups; lay chicken on top of soup. Mix stuffing mixes with chicken broth until moist. Pour over chicken. Cover with foil and bake at 350° for 30 minutes.
Mix rice, soups and vegetables together. Season to taste. Pour into a 9 x 13 casserole. Wash chicken, dry and season. Melt margarine in skillet. Coat chicken on both sides. Put chicken on top of the rice. Pour a small amount of chicken broth or water around the edges of the casserole, about 1/4 cup. Bake at 275° for 2 1/2 hours, uncovered. Freezes well.
Combine cheeses; spread half on bottom of 8 x 8-inch baking dish. Split open chiles. Place over cheese; top with remaining cheese. Gradually add milk to flour. Blend well; add eggs. Pour over casserole; cover and bake at 325° for 45 minutes. Cool 10 minutes; cut into squares.
Mix flour, 2 tablespoons salt, 1 tablespoon pepper and 2 tablespoons seasoned salt until well blended. Coat steaks with flour mixture. Brown lightly in hot oil. Transfer to steam table pans.
Saut mushrooms, carrot, onions and green pepper in oil. Add sausage and cook until sausage is done. Drain well. Add remaining ingredients. Simmer 40 minutes (or longer).
Place apples in greased 6 x 10-inch baking dish. Mix flour, sugar, baking powder, salt and egg with fork until well mixed and crumbly. Place this mixture over top of sliced apples. Pour over all the melted butter. Sprinkle with cinnamon. The secret to this recipe is the egg in the crumb mixture. Be sure it's well mixed. Bake at 350° for 30 to 40 minutes.
Mix all the ingredients together and microwave on High for 7 minutes. Put in refrigerator to crisp and store.
Brown ground beef with onions in skillet, stirring until ground beef is crumbly; drain. Combine cream cheese, soup, milk, catsup and salt in bowl; mix well. Add to ground beef; mix well. Spoon into 2-quart baking dish and bake at 375° for 10 minutes. Arrange biscuits around edge of casserole. Bake 15 to 20 minutes longer or until biscuits are golden brown. Makes 6 servings.
Cook noodles as directed on package. Drain and cut in half crosswise. In saucepan, cook garlic and thyme in butter. Blend in flour. Cook, stirring constantly, for 2 minutes. Stir in milk; cook until thickened. Season sauce with salt and pepper. In buttered 2-quart baking dish, layer 1/3 of noodles, sauce, cheese, ham and asparagus. Repeat layers twice. Cover and cook on high for 9 to 10 minutes.
Beat cake flour, cocoa, oil, buttermilk and 1 teaspoon vanilla in one bowl. Set aside, then beat 2 eggs until foamy. Gradually add sugar. Put both mixtures together. Pour in cake pans that have wax paper on bottom. Bake at 350° for 35 minutes or 40 minutes. Cool, then take cake out. Peel wax paper off. Use no-bake white icing on this cake.
Skin and bone chicken breasts. Mix next 3 ingredients. Lay chicken in greased baking tray. Pour mixture over and bake covered tray for 1 hour. Uncover and bake for an additional 15 minutes. Serves 4.
Brown hamburger. Add cheese, 1/2 stick of margarine and 1/2 package of dressing mix. Split the sub rolls across and scoop out the inside of the cut rolls. Cut the pieces of bread that were scooped out into small pieces and add this to the hamburger mixture. Stuff the rolls with the mixture and put on a baking pan. Melt the other 1/2 stick of margarine and add to the rest of the Ranch dressing mix. Pour this over the rolls and bake until light brown.
Put all together in glass bowl. Mix well; chill and serve. This will serve 45 people.
Cook potatoes until tender. Add flour and nutmeg together. Mash potatoes until smooth. Add milk and flour alternately. Add margarine; beat until smooth. Drop by tablespoonfuls on a greased cookie pan. Bake at 350° for 20 minutes.
In a large skillet, cook sausage on medium to medium low. Add ground chuck. Add salt, pepper, onion powder, garlic powder, fennel seeds, sugar, basil and 1/8 c. parsley flakes. Keep turning the meat continuously. Turn range to low heat. Add cans of tomatoes and tomato paste. Let it come to a low boil (bubbles). Turn to simmer and cover with a lid. Let it cook for 1 1/2 to 2 hours. Check every 15 minutes.
In a 6-quart container, combine first 7 ingredients. Place punch in covered container and freeze. Remove to partially thaw. Break into chunks; add ginger ale and cherries. Stir until slushy. Makes 27 (6 ounce) servings.
Put all ingredients in quart jar and shake well. A clove of garlic kept in the jar adds to the flavor. Refrigerate.
Mix 2 packages (regular size) vanilla instant pudding with 3 1/2 cups milk (set aside). Cream the cream cheese, powdered sugar and butter together. Mix all mixtures together in "large" bowl with Cool Whip. Crush Oreos. Layer Oreos and mixture in a flowerpot, starting with Oreos and ending with Oreos on top for "dirt." Stick artificial flowers in pot and serve with small dirt spade.
Combine the vinegar, oil and seasonings in a large saucepan, stirring to dissolve sugar. Add all other ingredients; toss to coat. Bring to a boil on high heat; reduce to low and simmer, covered, for 10 to 20 minutes, or until cauliflower is crunchy but cooked. Cool, then refrigerate a day before serving, stirring several times to marinate all ingredients equally. Drain just before serving. (Serve cold.)
Mix and beat together until smooth and creamy. Bake in Bundt pan in 350° oven for 45 minutes.
Place filling in tortillas. Roll up and place in baking dish, seam side down. Bring to boil the sugar, butter, water and flavoring. Pour boiling mixture over tortillas and soak for 40 minutes. Bake at 350° for 20 to 25 minutes.
Mix sugars, peanut butter, margarine, shortening and egg in a large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 3 hours or until chilled.
Trim off any excess fat from chops. Beat eggs with a little milk and place in pie tin. Grind crumbs or crush fine. In 9 x 13-inch pan, sprinkle a light layer of garlic salt or powder. Dip chops in egg (both sides) and dip in crumbs (both sides); layer evenly over bottom of the pan. Top each chop with a tablespoon of undiluted soup. Add 1 cup milk around edges of pan. Cover with foil to seal. Bake for 1 1/2 hours at 325°.
Boil and drain potatoes. Whip hot potatoes, adding cream cheese and sour cream. Whip until fluffy and smooth. Add salt and pepper to taste. Place into a buttered 9 x 13-inch baking dish. Dot generously with butter and sprinkle with seasoned salt. Cover with foil and refrigerate. Potatoes could be frozen at this stage and thawed before baking. Bake, covered with foil, 15 minutes at 325°. Uncover and continue baking for 20 minutes more.
Cook onion in butter until tender and clear. Prepare mix according to package directions. Pour into greased 8 x 8 x 2-inch pan. Sprinkle with cooked onion. Mix sour cream and cheese; spoon over the top. Bake in hot (400°) oven for 25 minutes or until done. Let stand a few minutes before cutting.
Cook ground beef and onion over medium heat until browned. Drain on paper towels. Discard pan drippings. Add tomatoes, water, bouillon cubes, salt, pepper, bay leaf, celery and Worcestershire sauce. Bring to a boil. Cover and simmer 30 minutes. Add mixed vegetables, noodles and thyme. Bring to a boil. Simmer, uncovered, about 20 minutes, stirring occasionally. Serves 6 to 8.
Boil potatoes. Mash potatoes with milk and mayonnaise to taste. Add sweet pickles and chopped onion. Slice boiled eggs and put on top of potato salad. Salt, pepper and paprika to taste. Serve warm.
Mix together and roll out between 2 pieces of wax paper. Yield: 2 crusts.
Mix all ingredients together. Roll into small balls. Place on cookie sheet. Bake at 400° for 15 minutes.
Dip cheese in eggs and coat with bread crumbs. Deep fry in 350° vegetable oil for 1 to 2 minutes or until brown.
Put margarine and cocoa in saucepan and melt over low heat. Cool slightly. Add sugar, flour, eggs and vanilla. Beat with electric mixer until creamy. Add nuts; stir thoroughly. Pour mixture into a greased 8 x 10-inch baking dish. Bake 45 minutes at 325°.
Combine the first 3 ingredients and press into an 8 x 10-inch pan.
Mix ingredients. Prepare 1 box of wild rice according to directions and add to mixture. Mix well. Put in a 12 x 12-inch Corning Ware dish. Sprinkle with paprika and Parmesan cheese. Bake at 350° for 35 minutes or until golden brown.
Slice the apples. Spread peanut butter over. Make happy faces with raisins.
Mix well. Roll into ball. Roll in chopped nuts. Chill and serve with crackers.
Drain whole kernel corn, cooked cauliflower, cooked broccoli and mushrooms. Cut up large pieces of cauliflower. Combine cream-style corn, cheese and soup. Fold in drained vegetables. Turn into a 12 x 7 1/2 x 2-inch baking dish. Melt butter. Toss with crumbs. Sprinkle atop mixture. Bake uncovered in a 375° oven 30 to 35 minutes or until hot. Serves 12 to 15.
Mix first 5 ingredients together in a 6 x 11-inch Pyrex. Layer mixture with Doritos on top. Cover with grated cheese and bake at 350° for 30 minutes. Serves 4 to 6.
Combine eggs, sugar, pitted dates and margarine in skillet over low heat. Stir constantly, until mixture forms thick paste. Remove from heat. Add vanilla, Rice Krispies and nuts. Roll into balls and then into coconut. Makes 50 to 60 pieces.
1. Shred 1 small head lettuce to make a good layer in bottom of a 9 x 11-inch dish.
Mix together cereal, nuts and raisins. Melt together chocolate chips, margarine and peanut butter. Add vanilla. Pour mixture over cereal and nuts. Mix well. Pour powdered sugar into large clean plastic garbage bag; pour mixture into bag and shake. Serves 2 to 3 teenagers!
Mix together thoroughly all ingredients; chill overnight. Flour hands and shape mixture into roll; wrap in foil and place on cookie sheet. Bake at 350° for 1 1/2 hours. Refrigerate or can be frozen.
Cut meat into bite-size pieces. Spread in a greased 8 x 8-inch casserole dish. Mix cream of chicken soup and sour cream together, spread on top of meat. Mix crackers, melted butter and poppy seed together and put on top of sour cream/soup mixture. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Preheat oven to 400°. Spray 9 x 13-inch pan with vegetable oil spray. Slice bread into 1 1/2-inch slices. Place bread tightly together in one layer in pan.
Preheat oven to 350°. Mix rice, beans, garlic, onion and chilies. Layer this mixture alternately in a greased casserole with Jack and Ricotta cheese, ending with rice mixture. Bake for 30 minutes. During last few minutes of baking, sprinkle grated Cheddar cheese over top. Serves 6 to 8.
Wash and dry chicken pieces. Shake in a paper bag with flour to coat. In a skillet, heat oil and margarine. Add chicken and brown each piece. Drain mandarin oranges and set aside. Mix juice from the can with the lemon juice, orange juice, honey, soy sauce and ginger. Pour sauce over the chicken in skillet. Cover and simmer for 30 minutes or until tender. Add mandarin orange sections for 5 to 10 minutes before chicken is done. Serve with rice. Serves 4.
Mix all ingredients together thoroughly. To serve, stir in 2 teaspoons to 1 cup boiling water.
Combine chocolate and butterscotch morsels and peanut butter in	a large pan. Stir over low heat until smooth. Add Rice Krispies or corn flakes. Stir until well coated. Spread mixture into a long baking dish. Chill until firm. Let stand at room temperature for 5 minutes before cutting into bars.
Grease 9 x 13 pan. Use 1 can of rolls on bottom. Don't separate or press into pan. Mix cheese, vanilla, sugar and egg yolk. Spread on rolls. Place second can of rolls on top. Bake at 325° for 30 minutes.
Boil medium potato, peel and mash. Put in with powdered sugar and cornstarch. Add vanilla. Mix well. Add enough milk to make it like dough. Put a little cornstarch on table and roll and spread lightly with peanut butter. Cut into pieces.
Combine all ingredients except cheese and rolls in a crock-pot. Stir well. Cover and cook on low for 5 to 10 hours (on high for 2 to 3 hours). Add cheese just before serving and allow to melt slightly. Serve each frankfurter in a roll and spoon sauce over top. Makes 6 to 8 servings (about 2 quarts).
Combine all ingredients, except pork. Place meat in plastic bag big enough to hold it and place in bowl. Pour marinade in bag. Refrigerate at least 4 hours, overnight is fine. Occasionally move the bag around so marinade reaches all portions of the meat.
Cut slice from top of bread loaf, remove center, leaving 1-inch shell. Cut removed bread into bite size pieces.
Mix water and sugar in blender; set aside. Add butter and milk. Blend at high speed until mixed well. Store in Tupperware.
Mix mustard and jelly in saucepan over low heat. Add cocktail wieners to sauce and heat through. Serve hot.
Spread out bread on table. Spread mustard or Miracle Whip. Layer 1 slice of each on bread, putting lettuce, pickles and tomatoes in between the slices. Put top slice of bread on. Slice in half. Makes 6 sandwiches.
Add soda to molasses and let stand for a few minutes. Add milk, egg and butter. Add sifted dry ingredients. Mix well. Pour into 8-inch square greased pan. Bake at 325° for 35 to 40 minutes. Serve with cheese slices or whipped cream.
Mix all together, making a slightly thickened paste. Place mix on a dish and scrape off in about nickel-sized amounts into boiling water. Stir occasionally.
Combine sugar, oil, vanilla, eggs, lemon juice and salt in a mixing bowl. Beat well. Mix flour and soda; add to first mixture and beat well again. Add apples and pecans. Mix well. Grease and dust Bundt pan with flour. Bake at 325° for 1 1/2 hours.
Mix dry ingredients together. Add Crisco. Mix until crumbly. Add milk. Mix. Place on a lightly floured board and knead lightly. Cut. Place on ungreased cookie sheet. Bake at 475° for 10 to 12 minutes.
In a small bowl, plump cranberries in apple juice. Drain and set aside. Preheat oven to 350°. Cover baking sheet with parchment or buttered wax paper; set aside. In food processor, grind 3/4 cup of the almonds to a fine powder. Scrape ground nuts into a large bowl. Add flour, sugar, cinnamon, baking powder, soda, remaining 3/4 cup whole almonds and cranberries. Mix to blend. Pour in honey and water. Mix until ingredients form a stiff dough. Divide dough into 2 parts. Roll each piece into a 12-inch log. Place dough logs on prepared sheet.
Preheat oven to 350°. Mix ground beef with bread crumbs. Roll into meatballs and brown in skillet. Brown sausage, too. Slice meatballs and sausage. Boil noodles about 15 to 20 minutes. Cover bottom of 9 x 13-inch pan with sauce. Layer noodles on top of sauce. Spread Ricotta cheese over noodles. Spread meatballs and sausage over cheese. Pour more sauce over meats. Put sliced Mozzarella cheese over sauce. Repeat process until pan is full. Top with noodles, Mozzarella cheese, then sauce. Bake 45 minutes. Let cool for 15 to 20 minutes. Serves 4 to 6.
Blend sugar, corn syrup and salt with wooden spoon. Boil for at least 10 minutes, stirring well. Add butter. Slowly stir in evaporated milk and continue stirring. Do this at medium heat (it may bubble and pop, you may have to remove it from heat until you finish adding all the milk). Stir constantly and cook until a firm ball forms in cold water, 245° on candy thermometer. Remove from heat. Add vanilla. Use electric mixer to beat for a couple of minutes. Add nuts and pour into greased 9 x 13-inch pan. Cool completely. Cut into squares. Wrap individually. Yield: 120 to 140 caramels, about 3 pounds.
Mix all ingredients together; heat to boiling. Add one tablespoon butter; salt and pepper to taste. Serve hot.