HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bow ties (or other shapes) according to package directions. Saute onion in 1 tablespoon margarine until clear. Slice cabbage very thinly and add to onion. Continue cooking on medium heat until cabbage wilts. Add the cooked and drained pasta along with 1 to 2 tablespoons butter in small slices. Continue cooking and stirring until heated through. Top with grated Parmesan.
Beat egg whites with dash of salt until stiff. Gradually add sugar. Mash cranberries with fork. Whip the cream. Add flavoring. Fold all together. Pour in dish. Cover. Put in freezer. Take out of freezer 5 to 10 minutes before serving.
In a large kettle, bring to a boil over medium heat for a long time until 232° or firm ball stage in cold water. Remove from heat. Stir and then add 2 cups pecans. Drop on buttered foil.
Cut vegetables in bite-size pieces. Place all vegetables, except avocados, in a large mixing or storage bowl. Cover vegetables with Italian dressing and refrigerate for at least 4 to 8 hours (can make in the morning to serve at dinner). Stir vegetables to mix dressing. Place in serving bowl and add bite-sized pieces of avocado and serve.
In small bowl, cook onion in small amount of water; set aside. Cook broccoli (without salt) in water until tender. In large bowl (at least 3-quart), soften Velveeta in microwave. Add onion and water, condensed milk, slightly drained broccoli and enough whole milk to make about 2 1/2 quarts in bowl. Heat, stirring occasionally. Add flour and water mixture and cook until soup thickens.
Mix sugar, pickling spice, vinegar and salt. Put cucumbers in jar and pour boiling water over them. Let stand 24 hours. Repeat 3 other times, draining and pouring boiling water over cucumbers each day. On day 5, drain and let stand 48 hours. Bring to boil and seal in jars.
Place tomato sauce, tomato paste and spices into a crock-pot or large saucepan on low for 3 to 6 hours. One hour before serving, add meatballs and pepperoni, sliced thick. Remove onion. Serve over cooked pasta of your choice.
Combine all ingredients. Roll and cut out. Bake at 350° for 10 minutes.
Pop popcorn; mix with peanuts in a large bowl. Cook syrup, molasses, butter and vinegar in a saucepan, stirring occasionally to hard ball stage (250° on candy thermometer). Pour over popcorn and mix. Toss together with forks. Shape into balls and cool.
Mix eggs, oil, sugar, flour and baking powder well. Pour half of batter into well-greased Bundt pan. Add cocoa and swirl into batter. Pour in remaining mix. Bake at 375° for 35 to 40 minutes.
Beat the eggs in a medium mixing bowl until very thick and lemon colored. Add the milk gradually, then add the bacon drippings and blend thoroughly. Add the flour and salt gradually and beat until smooth. Fold in half the cheese. Pour into a well-greased 1-quart baking dish. Then sprinkle the remaining cheese over top. Bake in a preheated 450° oven for 25 minutes or until golden brown. Serve immediately. This makes 4 to 6 servings.
Mix all ingredients and form into 4 patties. Broil about 6 minutes on each side until cooked. Serve on sesame rolls with lettuce and any condiments you choose.
Mix eggs, sugars, Karos, butter and vanilla. Stir in pecans. Pour into unbaked pie shell. Bake for 1 hour at 350°.
Put soup in big pot and dilute with 1 can milk and 1 can water. Add spices. Next add potatoes and broccoli. Cook for 5 minutes. Last, add cheese and cook 10 additional minutes. Stir occasionally.
Mix the sugar, butter and beaten egg yolks. Add the juice and grated rind of lemon, flour, milk and the whites of the 2 eggs (beaten stiff). Bake at 325° or 350°, depending on your oven, for 3/4 hour.
Cream oleo, sugar and eggs. Add water or coffee and cocoa. Mix well. Add flour, soda, baking powder, salt and vanilla. Mix this stiff batter well and slowly add 1 cup of very hot water. Pour into a 9 x 13-inch cake pan or two 9-inch layer pans. Bake at 325° until top springs back. This is a very moist cake.
Boil the potatoes; drain and set aside. In a saucepan over low heat, melt the butter, then saute the onions in the butter until translucent. Add the cheese and parsley and stir until the cheese melts. Add potatoes and coat with cheese. Can be served as is or placed in oven to brown the cheese on top of the potatoes.
In large pot, mix soups together. Stir in water and mushrooms. Cut steak in single servings. Add to soup mix. Cover and simmer 3 hours. Makes 4 to 6 servings.
Boil marshmallows and milk. Mix all ingredients together until well blended. Use your hand to finish. Wet hand to finish cake to make it shine.
Pat uncooked ground beef in pan or dish. Sprinkle onion on top of meat and smooth undiluted soup over all. Layer Tater Tots on top and bake at 350° for 1 to 1 1/2 hours.
Mix Well. Pour over 6 cups sliced cucumbers (unpeeled), 1 cup sliced onions (purple and white), 1 cup green peppers. If you do not like "sweet" pickles; omit the sugar and add 1 cup salt for a zesty taste.
Cook onion in oleo until tender. Blend in remaining ingredients. Simmer until hot. Stir often.
Brown beef with onion. Add other ingredients and mix well. Put into 13 x 9-inch baking dish. Sprinkle with cheese. Bake at 350° for 25 minutes.
Mix all ingredients together and bake at 375° for 20 minutes covered. Bake an additional 10 minutes uncovered. Serve with crackers or chips.
Rinse potato and green beans; cut potato in 2 cubes. Snap green beans in 2-inch lengths and discard stems. Put vegetables in large skillet with broth and thyme. Bring to boil. Reduce heat to medium-low. Cover; simmer 8 minutes. While they are simmering, chop parsley and add tuna. Slice olives; add to bowl along with vegetables and broth. To serve, toss hot pasta. Cut lemon in half. Squeeze juice over pasta and toss again. Season with pepper. Serves 5.
In skillet, cook chicken in sauce. When chicken is throughly cooked, remove from pan. With vegetables make a large tossed salad. Add any fresh salad vegetable you like. Toss in pineapple and walnuts. On individual dinner plates, place tossed salad. Top with chicken. Use your favorite salad dressing.
Put salad oil, vinegar, salt and sugar in a saucepan and bring to a boil.	Pour over vegetables and let set until cool. Mix well. Put in a jar and keep in fridge. Will keep up to 3 weeks. This cole	slaw is very good and so handy to have on hand.
Spray loaf pan with Pam. Cream margarine until fluffy. Beat in brown sugar and egg. Stir in milk and vinegar. Add sifted dry ingredients gradually until well blended. Add nuts and chopped figs. Bake at 350° for 1 hour to 1 1/4 hours, until firm in center. Cool; remove from pan. Slice real thin and serve with butter or whipped cream cheese.
Cook broccoli 3 minutes in salted water. Mix soup, sour cream, rosemary and onions, sauteed. Mix with broccoli. Top with bread crumbs browned in butter. Bake 30 minutes at 350°. Serves 8 to 12.
Let milk, sugar and shortening come almost to a boil. Let cool to lukewarm. While cooling, add yeast to lukewarm water. When 1st mixture is warm, add yeast mixture. Add enough flour to make a batter (like cake batter). Set aside for 2 hours to let rise. Then add salt, baking powder, soda and enough flour make a dough that you can handle (not too much). Put in large bowl and put in refrigerator or make rolls and let rise 2 hours before baking. Bake at 450° to 475° until done.
In a large pot, completely cover chicken with water. Boil chicken until falling off bone. Remove chicken and set aside.
Combine dates, sugar, egg and butter. Cook over low heat until dates are melted. Remove from heat to cool; add vanilla, pecans and Rice Krispies. Make into small balls and roll in coconut.
Combine gelatin, sugar and salt in small saucepan. Add 1/2 cup water. Stir over low heat until gelatin is dissolved. Remove from heat. Stir in 1 cup water and vinegar. Chill until partially set. Fold in apples, celery and pecans. Pour in mold. Chill until firm.
Butter cake dish (8 x 8-inch) generously. Beat first 4 ingredients until very creamy. Pour into glass dish and bake at 350° for 30 minutes. Remove from oven and let cool for 10 minutes.
Saute vegetables in oleo until soft, not brown. Blend in flour. Gradually stir in broth, then milk. Cook, stirring, until it thickens and boils. Stir in salt and cheese. Heat until cheese melts. Sprinkle with parsley.
Beat eggs. Add sugar and lemon juice. Fold in flour and baking powder. Pour over crust and bake 25 minutes at 325°. Cool, then cut in bars.
In saucepan, melt 3 tablespoons butter. Blend in 3 tablespoons flour. Stir in 1 cup milk and 1 (3 ounce) can broiled mushroom slices with liquid. Cook, stirring constantly, until mixture thickens and bubbles. Add 1 tablespoon onion and 1 tablespoon parsley. Season with 1/4 teaspoon salt and dash of pepper. Spoon over ham puffs or other main dish just before serving. Makes 1 1/2 cups sauce.
Mix orange jello and hot water. Let stand until jello jells slightly. Fold fruit into jello (let jell slightly). Fold in Cool Whip. Refrigerate until firm.
Brown ground beef with onions and seasonings. Drain. Spread in a greased baking dish. Blend milk, eggs and baking mix together and pour over beef. Bake at 400° for 25 minutes. Sprinkle with shredded cheese. Bake 5 to 8 minutes more until knife inserted in center comes out clean. Cool 5 minutes on wire rack.
Beat eggs. Mix syrup, sugar, flour and butter. Mix well. Add salt and vanilla. Bake in deep uncooked pie shell at 400° until firm.
Wash clams and chop with chopper. Fry out salt pork with lard. Add water and cook for 2 hours. Then, add vegetables and cook until potatoes are tender.
Peel potatoes and carrots. Boil in water until tender. Strain, reserving 1 cup water. In saucepan, saute onions in butter until tender. Add all remaining ingredients except sour cream. Simmer 30 minutes. Add sour cream and mix well. Serve hot and sprinkle with paprika.
Beat margarine, salt and extract. Add milk and sugar; mix until smooth, not sticky. Cover in chocolate. Dip in wax. You can use cinnamon instead of chocolate.
In a large bowl beat eggs. Add 3/4 cup of pizza sauce, cheese, bread crumbs, garlic salt and pepper. Add to egg mixture and mix well. Press into a 9 x 5 x 3 inch loaf pan. Bake at 350° for 1-1/4 hours. Drain. Spoon remaining pizza sauce over meatloaf. Bake 15 minutes longer or until no pink remains. Let stand 10 minutes before slicing. Serves 6-8.
Cream butter, sugar and eggs; add remaining ingredients. Pour into pie shell. Bake in 350° oven for 45 to 50 minutes until pie is set.
Heat oil in pan. Brown sausage, cooking thoroughly. Remove sausage from pan. Leave oil in pan and turn heat down. Add flour to oil until oil turns to a paste. Brown for 1 minute. Add milk gradually until paste turns to liquid, stirring constantly. Allow to thicken. Add more milk; continue allowing gravy to thicken. Add milk to desired texture. Stir constantly while cooking. Add spices. Goes great with homemade biscuits.
Place shredded cabbage, corned beef and onion in 4-quart casserole. Cover with bread crumbs. Pour milk and butter over casserole. Cover with lid or foil. Bake at 350° for 30 minutes. Uncover and cook 30 minutes more, or until brown and cabbage is tender. Makes 4 servings. Use more moister if needed.
Using a 9 x 13-inch pan, sprayed with Pam, layer ingredients starting with tortillas. I usually fry lightly in cooking oil to make them pliable. Layer chicken, cheese, onions and soup. Repeat. Final layer should be cheese. Bake at 350° until cheese melts and is bubbly.
Blend together cream cheese, Cheddar cheese, bell pepper, onion, lemon juice, Worcestershire sauce, salt and pepper. Add pimentos after other ingredients are thoroughly blended. Chill overnight in refrigerator.
Cut bread in cubes. Combine eggs, milk, seasonings, onion and butter. Alternate layers of bread and cheese in unbuttered casserole. Pour liquid over all. Refrigerate overnight. Bake at 350° for 1 hour. Serves 8.
Mix cream cheese and 3/4 of Cool Whip together until smooth in mixer. Pour into graham cracker crust. Clean and cut strawberries into bite-size pieces. Reserve some whole or halves for garnishing. Mix glaze with strawberries until covered. Spoon glazed strawberries on top of cream cheese-Cool Whip mixture. Spoon remaining Cool Whip over top of strawberry glaze mixture and spread. Garnish with remaining strawberries. Refrigerate for 1 hour before serving. Keep covered and refrigerated. Makes 9-inch pie or 8 servings.
Boil potatoes with skins on and eggs the night before; chill in refrigerator. Chop all ingredients and mix well. Blend salad dressing, mustard and horseradish in separate bowl. Add dressing mixture to salad mixture and mix. Salt and pepper to taste. Chill and serve. Serves 12.
Beat 1 egg and fill cup with milk (1 measuring cup). Makes 5 or 6 crusts.
Grease oblong pan, 13 x 9-inch. Lay 6 pieces of bread on bottom of pan. Brown sausage and drain off fat. Mix mustard with browned sausage. Spoon over bread. Add cheese (grated) over sausage. Beat eggs and half and half with Worcestershire sauce, 1/2 teaspoon salt and pepper. Pour over cheese. Cook at 325° for 30 minutes.
Mix in 2-quart casserole dish cubed steaks cut into bite-sizes, peas and soup. Place Tater Tots on top. Bake in microwave on High for 5 minutes.
Wash chicken parts and cut away excess fat and skin. Place in a large Pyrex baking dish, as bottom layer. Combine all remaining ingredients except almonds and cover all the chicken with this sauce. Bake for 1 hour at 350°. In the last 15 minutes, sprinkle on the sliced almonds. Add 1/4 cup bread crumbs, if desired. Return all to oven for 15 minutes more, until light brown.
Cream butter and sugars; add eggs and vanilla. Sift in dry ingredients. Add nuts and chocolate chips. Bake for 10 to 12 minutes on ungreased cookie sheet at 350°.
In a large saucepan, melt margarine and add all ingredients except crawfish. Cook until corn is tender. Add crawfish and cook about 10 minutes longer.
Brown hamburg in margarine. Add onion soup mix, water, ketchup, mustard, vinegar and brown sugar in frypan. Cook beans in crock-pot or pan. Add hamburg mixture and simmer.
Beat cream cheese until smooth, gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blend well. Stir in mini chocolate chips. Spoon into crust. Chill 4 hours or until firm. Garnish with whipped topping, chocolate shavings or fruit of desire.
Blend all ingredients, except roast, together and let stand in the refrigerator overnight. Place roast in a cooking bag along with the liquid mixture. Cook at 250° for 4 hours.
Put apricots in 9 x 13-inch baking dish. Use 3/4 stick of margarine on top of fruit. Sprinkle with cinnamon. Mix Bisquick and sugar together. Put over the fruit. Add rest of margarine to top of dry mixture. Bake at 350° about 30 minutes or until brown.
Blend together salad oil, vinegar, orange juice and salt. Pour over chicken or turkey. Refrigerate a few hours or overnight.
Mix first 5 ingredients. Mix next 4 ingredients. Put flour mixture into the sugar mix. Make into size of walnuts. Press with a glass with sugar. (At Christmastime use the red and green sugars.) Bake at 375° for 10 minutes or less.
Mix first 4 ingredients until crumbly and press in 13 x 9-inch pan. Bake at 350° for 15 minutes.
Completely dissolve gelatin in boiling water, stirring for about 3 minutes. Add ice cubes (6) and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whip, blend in whipped topping; whip until smooth. Fold in strawberries. Chill, if necessary, until mixture will mound. Spoon into pie shell. Chill in refrigerator for 3 hours.
Line bottom of casserole with taco chips. Cook hamburger, onions and remaining ingredients (except cheese). Put in casserole dish and top with grated cheese. Bake in a 400° oven.
Melt butter in a 13 x 9-inch casserole baking dish. Combine sugar and flour. Add milk and beaten eggs. Stir in corn and melted butter from casserole dish. Since butter is melted in baking dish, no other greasing is necessary. Bake at 350° until custard is set and top is golden brown.
Cover ham with aluminum foil. Bake whole ham 3 1/4 to 3 1/2 hours or halve ham and bake 2 1/2 hours at 325°. After 45 minutes, before baking time is up, remove from oven. Take off rind and score. Cut most of fat off. Stud each square with whole clove. Ham may be spread with paste of 1 cup brown sugar, 1 teaspoon dry mustard and 2 to 3 tablespoons of vinegar, honey or syrup. Return to oven for 45 minutes. Baste with fruit juice.
Sift together flour, sugar and soda. Mix in oil, cinnamon and eggs; add chopped apples. Grease and flour three (9-inch) pans; divide dough among pans. Bake at 325° for 25 to 30 minutes or until cake tests done.
Bring stock to boil. Add tomatoes, onion and oregano; simmer for 10 minutes. Add beans; cook until onion is tender. Add garlic, basil and oil. With slotted spoon, remove half the beans and vegetables; puree until smooth. Stir back into soup. Cook pasta 6 minutes; drain and reserve 1 cup of cooking water. Stir pasta into soup. Add some reserved water if soup is too thick.
Combine peppers and vinegar, half at a time, in blender. Puree until smooth. Combine puree, sugar, salt and cayenne pepper. Bring to a boil; cook for 2 minutes. Remove from heat; add pectin. Let stand for 5 minutes, stirring constantly. Add food coloring; mix well. Pour into hot sterilized jars, leaving 1/2-inch headspace. Store in refrigerator. Yields 4 1/2 pint jars.
Season shrimp and set aside. Make roux of oil and flour. Add onions and celery to roux and cook until onions are wilted, stirring occasionally. Add roux, corn, sliced lemon and ketchup to water and cook for about 25 minutes. Add shrimp and cook for another 15 minutes. Season to taste. Add onion tops. Let set a few minutes and serve in soup bowls.
Thaw frozen bread dough overnight in refrigerator. Grease bottom and sides of 13 x 9-inch pan. Tear 1 loaf into small pieces and cover bottom of pan. In saucepan, melt oleo. Add brown sugar, vanilla pudding, cinnamon and milk. Mix and put on top of bread. Break the other loaf and put on top of syrup. Cover and let stand at room temperature for 2 hours to rise. Bake at 350° for 30 minutes.
Fry bacon which has been cut up, remove meat, and chop green pepper, onion, celery. Brown a little flour in bacon grease, adding enough water and flour to make a thick, brown gravy. Add bacon, chopped ingredients, and cooked shrimp, salt and pepper to taste. Let mixture simmer for a few minutes. Pour a portion in a casserole, add layer of bread crumbs, and so on until the dish is filled. Put a thick layer of bread crumbs on top and dot with butter. Bake until brown.
Cook rice as directed; cool. Boil chicken giblets; chop in small pieces. Boil eggs. Fry sausage in small pieces. Chop onion, green pepper and boiled eggs. Add salt and pepper. Mix all ingredients together. Serve warm or cold.
Sift together first 4 ingredients. Add butter, eggs, vanilla and nuts. Bake in a 350° oven for 20 to 25 minutes. Cool 10 to 15 minutes and cut.
In a mixing bowl, cream butter; add sugar and eggs and beat until light and fluffy. Dissolve yeast in warm milk; add remaining milk. Sift together salt and flour; add to creamed mixture alternately with milk mixture, beginning and ending with dry ingredients. Cover and allow to stand in warm place until double (1 1/2 hours). Punch down and turn into a buttered ring mold or tube pan. Cover until doubled (30 minutes). Bake for 25 to 30 minutes. Turn out immediately onto wire rack to cool, right side up. Drizzle with vanilla icing while still warm.
Dissolve Jell-O and sugar in boiling water. Add lemonade, water, pineapple juice plus water. Freeze solid. Remove 3 hours before serving. Crush as you can. Add 2 liter bottles 7-Up.
Fry onions and garlic in olive oil. Add meat and cook until crumbly. Add salt, pepper and chili pepper. Mix together corn, tomatoes, olives, corn meal, milk and eggs. Then add to meat and other ingredients. Pour entire mixture into large, flat greased baking dish. Bake at 350° for 30 to 45 minutes. Do not cook until it is dry, just nicely brown.
Mix peanut butter and sweetener in bowl and stir in seed. Add milk with spoon and knead by hand until well mixed. Roll into balls and serve.
Melt oleo in oblong pan. Mix flour, sugar, vanilla and milk. Pour over butter. Mix cocoa and 3/4 cup sugar. Sprinkle over flour mixture. Slowly drizzle water over this. Bake 35 to 40 minutes at 350°.
Mix well rice, soup, onions and cheese spread. Pour layer into well-greased baking dish. Put layer of broccoli, then pour in remaining mixed ingredients. Bake in 350° oven for 30 minutes.
Separate cauliflower into flowerets and rinse. Add to boiling, salted water and cook, covered, for about 5 minutes. Drain. Melt butter, add flour and blend well. Gradually add milk and remaining ingredients. Cook, stirring constantly, until sauce thickens. Place drained cauliflower in casserole, pour sauce over top. Sprinkle crumbs over all and bake, covered, at 350° for 20 minutes. This is also good using half cauliflower and half broccoli. Serves 4 to 6.
Preheat oven to 325°. Peel a strip around tiny potatoes. If using medium potatoes, cut in chunks. Lightly spray an unheated Dutch oven with no-stick spray. Add the meat and brown. Drain drippings from pan.
Dissolve yeast and 2 tablespoons sugar in 1/4 cup warm water. Add yeast mixture to remaining ingredients. Let rise 2 hours in a warm place. Shape into rolls. No kneading necessary. Bake at 375° for 15 to 20 minutes.
Cream butter and sugar. Add oil, eggs, vanilla and sour cream. Mix together. Add remaining ingredients. Bake at 325° for 40 minutes in a 9 x 12-inch pan (greased and floured) or 60 minutes in greased and floured tube cake pan.
Thaw a loaf of frozen white bread. Mix remaining ingredients together. Cool mixture and add 1 beaten egg. Cut the bread into small pieces and dip into the mixture. Place in greased loaf pan. Let rise. Bake at 350° for approximately 40 minutes until brown.
Combine dry ingredients and lemon juice or vinegar. Add salad oil slowly, beating constantly, until thick. If desired, honey may be substituted for sugar.
Rinse and chop shrimp. Add other ingredients, then horseradish to taste. Mix well; let stand at least 4 hours to enhance flavor.
Cut fish into 3 servings; sprinkle with salt. Place in greased oven-glass pie pan. Pour tomato sauce and lemon juice over fish, sprinkle with cheese and dot with bits of margarine. Bake in hot oven at 400° until fish flakes and cheese has browned lightly, about 25 minutes.
Add enough water to reserved pineapple juice to make 1 1/2 cups. Heat liquid to boiling. Add lemon jello. Mix until dissolved. Add cranberry sauce; stir until well blended. Stir in ginger ale. Chill until consistency of egg white. Add pineapple and nuts. Spoon into mold. Chill until firm.
Combine tuna, cheese, eggs, pepper, pickles, olives, onion and mayonnaise or salad dressing. Spread about 1/3 cup onto each bun. Wrap each sandwich in wax paper. Microwave on High for 30 to 45 seconds (per sandwich) or until cheese melts. Yield: 6 servings.
Put all ingredients except ice cubes in a blender. Blend for 30 seconds, adding 1 ice cube at a time until smooth. Very nutritious.
Mix ingredients and make into meat balls. Roll balls in bread crumbs. Put in pan that has been greased with 2 to 3 tablespoons oil. Bake at 300° for 1/2 hour.
Put the flour in a bowl. Add the rest of the ingredients. Mix until the mixture forms a stiff dough. Roll out on floured board until very thin. Let stand 20 minutes. Roll up and slice into strips; shake out and let dry 2 hours. Drop into boiling chicken broth or beef bouillon. Cook 10 minutes or until tender.
Mix Cool Whip and pudding until thick. Add remaining ingredients. Mix well and refrigerate.
Combine butter, sugar, corn syrup and water in 2-quart glass mixing 'n pour bowl. Microwave on High, uncovered, for 4 minutes. Stir. Microwave on High uncovered for 6 to 8 minutes until 300° is reached. (I find it takes longer), stirring and checking temperature during last few minutes. Stir in vanilla. Pour onto ungreased 13 x 9-inch pan. Sprinkle with chocolate pieces. Let stand until chocolate is softened; spread over toffee. Sprinkle with nuts, pressing them into chocolate. Refrigerate to set chocolate.