HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water, salt and oil in a medium saucepan. Bring to a boil. Gradually add noodles, maintaining a boil. Reduce heat to slow boil. Cook, uncovered, 8 to 10 minutes, stirring once, until tender. Drain in a strainer or colander. Return noodles to saucepan, or put in a warm chafing dish or electric skillet to finish at table. Fold and stir until melted. Pour in whipping cream. Sprinkle with Parmesan cheese. Fold and stir until cream is partially absorbed and cheese is melted. Just before serving, add pepper and nutmeg, if desired. Makes two servings.
Mix warm water and dry yeast. When yeast is dissolved, add yellow cake mix. Mix well and add flour. Place a cover over bowl and let rise until double in bulk.
Preheat saute pan. Add olive oil, shallots and garlic and saute for approximately 1 to 2 minutes or until translucent. Deglaze with white wine. Reduce by half. Add heavy cream; reduce by half. Place cooked tortellini in strainer. Place in lightly salted, simmering water for approximately 1/2 minute or until pasta is heated throughout. Strain and place into pan with cream reduction. Add all 4 cheeses and mix thoroughly. Place on plate with warmed Oven-Dried Tomatoes. Garnish with chopped sage, shaved Reggiano cheese and fresh ground black pepper.
Cream sugar and margarine together. Beat in eggs, one at a time and add remaining ingredients; mix well. Pour into unbaked pie shell and bake at 325° for 45 to 60 minutes or until pie tests done. Yields 1 (9-inch) pie.
Brown frankfurters and onion in margarine until onion is tender. Combine with noodles, soup, water and mustard in 1 1/2-quart casserole. Top with crumbs. Bake at 350° for 30 minutes. Makes 4 servings.
Cook macaroni. Drain and cool. Remove seeds and chop up pepper. Add onions and celery and mix with macaroni. Add remaining ingredients and chill overnight.
Mix all items above in a large mixing bowl. Chill. To serve, place in smaller bowls around or on serving trays for vegetable trays. Serves 400.
Mix together in old pan and cook 5 to 10 minutes over medium heat, stirring constantly until very thick and holds shape. Put on plate and cover with damp cloth until cool enough to handle. Knead well. Store tightly covered. Use like clay.
Simmer chicken breasts in 1 quart water, 1 cup sherry, 1 teaspoon salt, 1/4 teaspoon pepper, 2 sliced green onions and tops for 30 minutes or until tender. Cut into chunks. Cook rice mix as directed, using broth from chicken instead of water. Saute sliced mushrooms and remaining green onions and tops (sliced) in 3 tablespoons margarine. Combine chicken chunks, rice mix, water chestnuts, sauteed mushrooms and green onions with mushroom soup and sour cream. Pour into 9 x 13 glass pan (sprayed with Pam). Cover with foil and bake for 30 minutes at 350°. Uncover. Top with grated cheese and bake for an additional 10 to 15 minutes.
Mix shortening, boiling water, sugar, All-Bran and salt, stirring until shortening is melted. Let stand until mixture is lukewarm. Add eggs and yeast. Beat in flour, 3 cups at a time. Cover bowl and place in icebox. Form into cloverleaf rolls and let rise 2 hours before baking. Bake in hot oven, about 20 minutes.
Layer ingredients in an electric skillet. Bake at 250° for about 30 to 40 minutes. About 15 minutes before serving, put Velveeta cheese on top.
Combine beef, bread crumbs, onion, egg and salt and pepper to taste. Shape into small meatballs. Brown in skillet; pour off fat. Add soup, sour cream and water. Cover and simmer 20 minutes, stirring often. Serve over hot egg noodles.
Peel apples and cut into 8ths and arrange in unbaked pastry shell. Sprinkle with 1/2 c. sugar mixed with cinnamon. Sift remaining sugar with flour. Cut butter in sugar and flour mix until it looks crumbly. Sprinkle over apples. Bake 450 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes or until apples are tender.
Boil noodles and drain. Cut up the tomatoes and cucumbers and add vegetables and juice to a bowl. Add onions. Add 1/2 jar of Salad Supreme and 1/2 jar of salad dressing and mix well. Add noodles. then add 1/2 jar of Salad Supreme and 1/2 jar of salad dressing. Mix well. Sprinkle with Parmesan cheese and let it set overnight.
Cream butter, margarine and sugar. Add nuts and flour. Fold in Rice Krispies. Roll into small balls. Flatten with a fork. Bake 15 to 20 minutes in a 325° oven.
Slice the potatoes 1/8-inch intervals, 3/4 through (like a fan). Place each potato on foil and drizzle with butter. Sprinkle with salt, onion salt and paprika. Seal foil. Bake at 350° for 45 minutes. Combine cheese and bread crumbs. Sprinkle and bake 15 minutes more with foil open.
Combine tuna, onions, celery, Mozzarella cheese, parsley flakes, salt, pepper and mayonnaise in bowl. Mix well. Separate hamburger buns. Spread cut sides with margarine. Spread with tuna mixture; place on a baking sheet. Broil until golden.
Crush 3/4 of the Oreo cookies and cover bottom of 9 x 13 pan. Melt butter to pour over cookies. Mix 2/3 of Cool Whip with the cream cheese. Layer over cookies. Mix pudding according to directions and pour over cream cheese mixture. Put remaining Cool Whip on top of pudding. Crush remaining cookies and put on top.
Mix well pumpkin, sugar, oil and eggs. Add flour, soda, baking powder, salt, cinnamon and nutmeg. Mix well; stir in nuts and pie filling. Pour into greased and floured 9 x 13-inch pan or large loaf pan. Bake at 325° for 35 minutes or until done, loaf pan will take a longer baking period.
Rub shortening into a part of the flour. Use milk to make a stiff dough (3/4 cup is sufficient). Shape into dumplings by rolling very thin and cut as desired or drop from spoon into chicken broth. If dropped, do not make dough quite so stiff. Cook for about 12 to 15 minutes slowly. Do not stir or remove top boiler until ready to serve.
Combine sugar, water, syrup and salt in saucepan. Stir until sugar is completely dissolved. Cook rapidly until small amount in cup of cold water forms a hard ball (260°). Add molasses and butter. Cook slowly until a small amount forms a hard ball and cracks when you bite and doesn't stick to your teeth (275°; lower altitude 280°). Pour this over a dishpan sprayed with Pam and half full of buttered popcorn with Planters nuts sprinkled on top. Mix cooked syrup with popcorn and nuts with large wooden spoon. Divide and place on 3 buttered cookie sheets. Pound down flat and cool. Store in airtight containers.
Lay 10 chicken breasts in the bottom of a pan. Top each one with a piece of Swiss cheese. In a small mixing bowl, mix the salad dressing, Parmesan cheese and oregano. Spoon that mixture over each piece of chicken (spread over the whole piece). Cover the chicken with spaghetti sauce. Cover with foil. Bake in the oven at 350° for 45 minutes to 1 hour. Makes 10 servings.
Cream butter,	cocoa,	corn syrup and vanilla in small mixer bowl. Add	powdered sugar and milk. Beat to spreading consistency. Makes about 1 cup of frosting.
Dissolve bouillon cube in 1/2 cup boiling water in saucepan. Add beans; heat to boiling point. Cover, simmer for 5 minutes or until tender. Yields 6 servings at 25 calories per serving.
Pour 1/2 cup cooking oil over the first 5 ingredients; simmer until tender.
Peanuts, raisins and sunflower seeds can be replaced with 3 cups of other dry ingredients like: wheat germ, coconut, chopped dates, apricots, walnuts and more oats.
Cook meat with spices and 3 cups of water for about 2 to 3 hours or until tender; let meat cool. Cut up in small pieces. Cut up remaining vegetables except lettuce and peppers. Lay lettuce on bottom of bowl.
Open biscuits carefully. Try not to jump when it pops open. Cut biscuits into fourths. Heat butter in a square or round pan in the oven. Temperature is on the biscuit can; read it before you tear it off. Put biscuits in the pan and sprinkle with the cinnamon stuff. Cook until done, about 10 minutes. Serve with a big glass of cold milk.
Heat all ingredients in a soup pot until it boils. Reduce heat and simmer slowly, covered, for 1 hour.
In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with can of cherry pie filling. Refrigerate leftovers.
Mix all ingredients together, except cheese. Put 1/2 batter in greased skillet. Put a layer of cheese on top, then put remaining batter on top of cheese. Bake at 450° until done.
Cook rice until thick. Fry garlic, peppers, 1 onion (minced), 1 celery stalk (chopped finely) and sliced mushrooms in oil. Add to rice and mix well; add seasoning and tomatoes, but save the liquid. Boil cabbage until leaves can be separated without breaking. Cut raised center vein of each leaf so it will be no thicker than most of leaf. Place about 2 tablespoons of filling in stem end of leaf; roll once, then fold in sides of leaf and continue to roll rest of way. Use all the larger leaves and save the too-small ones to line bottom of roaster. Place Golubtzi in layers, then add the can of tomato soup, the liquid from the canned tomatoes and the other onion, minced, as well as the other 2 stalks of celery, chopped finely; salt and pepper to taste. Bake for 2 hours in a covered roaster in a moderate oven, about 350°.
Melt butter in a pan in oven at 400°. Stir flour and sugar together. Add milk and stir until well mixed. Pour over butter. Pour peaches on top. Bake 30 minutes at 400°. Top with whipped cream or ice cream.
Melt marshmallows in hot Jell-O, pulling marshmallows apart. Let cool until it thickens. Add pineapple, nuts and whipped cream. Place in refrigerator and let cool.
Drain whole kernel corn. (Mix in a 13 x 9-inch baking dish.) Pour in baking dish. Mix in can of cream-style corn, melted butter, sour cream, eggs and muffin mix. Stir until all ingredients are mixed together well. Bake at 350° for 40 to 45 minutes. Serves 8.
Saute onion and garlic in salad oil. Add hamburger meat. Cook until brown. Add tomatoes, beans, chili, salt and pepper. Heat to boiling. Cover bottom of a 13 x 9 x 2-inch pan with tortillas, then sauce, etc., until mixture is used. Cover top with cheese. Bake at 350° for 30 minutes.
Beat the eggs while butter is softening. Mix together with remaining ingredients. Mix well. Pour into 13 x 9-inch buttered sheet cake pan. Bake at 350° for 30 to 35 minutes.
Mix dry ingredients in a large Ziploc bag. Pour milk into bowl. Cover chicken pieces in milk, then add several pieces to Ziploc bag and seal. Shake bag to cover chicken completely. Repeat until all chicken is covered.
Make sure there is enough oil to cover the bottom of a medium saucepan. Heat oil, adding okra sliced without ends. Add onion, tomato, vinegar, salt and pepper. Cook about 45 minutes or until okra is no longer slimy. Stir often to keep from sticking.
Heat pineapple to boiling. Stir in Jell-O. Let cool. Add buttermilk. Fold in Cool Whip and nuts. Refrigerate until firm.
Sift together flour, soda and salt; set aside. Cream sugar, shortening and brown sugar. Blend in egg and vanilla; mix well. Add flour mixture and mix. Add oatmeal and mix well. Drop on cookie sheet in mounds. Bake at 350° for 8 minutes. Remove from oven and place 1/2 tsp. topping in center of each cookie; pressing lightly. Bake for another 6-8 minutes until cookie is golden brown. Cool 1 minute before removing from cookie sheet.
Mix and pour into milk jug (1 gallon). Finish filling with water. Freeze. Thaw 6 to 8 hours before serving. Mix ginger ale with this mixture before serving.
Trim fat from pork chops. Layer rice and mushroom soup. Sprinkle soup flakes. Repeat. Place pork chops on top. Cook, uncovered, 45 minutes at 400°.
Heat oven to 375°. Cream butter and cheese until light and fluffy. Beat in egg, vanilla and half of the cake mix (dry) until smooth. Stir in remaining cake mix and the coconut.
Melt butter in a medium saucepan over medium-low heat. Stir in onion; cook 1 minute. Stir in celery and potatoes; cook 5 minutes. Add the broth and the V-8 juice; cook, uncovered, until tender, about 25 minutes. Cool. Place the soup in batches in the container of a blender or food processor. Blend until smooth. Pour the soup into a medium saucepan; stir in cream, bourbon, cinnamon and nutmeg. Heat over low heat until warmed through. Do not boil. Add salt and pepper to taste. Serve hot, chill or serve cold. Serves 4.
Chop tomatoes, sweet bell peppers and the onion in a small bowl. Mix remaining ingredients and pour over the vegetables. Place in refrigerator and chill. Serve with roast beef and lamb.
Add butter, flour, salt and pepper to diluted soup and potatoes into greased casserole dish. Spread undiluted soup on top. Cook at 350° for 45 minutes, covered. Sprinkle crushed on top and continue baking, uncovered, for 30 minutes longer.
Mix seasoning from onions to black pepper. Wash roast and cut several 2-inch slits at an angle as deep as possible without going all the way through the meat. Stuff as much seasoning as possible into each slit. Pour remaining seasoning over roast. Place in roasting pan. Add 1 cup water. Cover and bake 1 hour at 375°. Add 1/2 can soup and gravy mix. Stir every 5 minutes until well blended. Bake another 30 minutes to 1 hour until done.
In 2-quart saucepan, bring 1 quart water to a boil. Add broccoli and cauliflower and cook, stirring once for 30 seconds to 1 minute. Drain vegetables and transfer to serving platter. Add onions, tomatoes and bell peppers and set aside.
Use any amount of ground chuck and cream potatoes. Brown ground beef in frypan. Spread meat in a casserole. Spread creamed potatoes over top. Sprinkle cheese on top. Brown in oven.
Simmer tomato, green pepper, onion, mushrooms and zucchini until tender. In a casserole dish layer stuffing and vegetables. Top with cheese. Bake in preheated 350 oven for 1/2 hour.
Mix butter and sugar. Add flour and eggs. Beat well. Stir in buttermilk, vanilla and nutmeg. Pour into pie shell. Bake at 350° for about 45 minutes.
Mix sugar, milk and water. Cook to soft-ball stage. Remove from heat and stir in peanut butter, butter and vanilla. Beat until shiny. Pour onto buttered plate or pan. Cool. Cut into squares.
Brown ground beef and onions in skillet; drain excess fat. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place half of chiles in 10 x 6-inch dish. Sprinkle with cheese. Spread meat layer; arrange remaining chiles on top. Combine milk, flour, eggs and Tabasco sauce and beat well. Pour mixture over meat and chiles. Bake at 350° for 45 to 50 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cut into squares. Yields 5 to 6 servings.
Heat first 3 ingredients to full boil, stirring constantly. Cook 5 minutes. Cool. Then slowly stir in evaporated milk. Serve cooked over ice cream.
Mash bananas. Add sugar and slightly beaten egg. Add melted butter. Add dry ingredients. Bake at 350° for 15 to 20 minutes until done.
Combine first 5 ingredients. Mix well. Sprinkle dry jello over this and mix well. Spoon mixture into a 13 x 9-inch dish. Mix nuts and coconut and sprinkle on top. Cover and chill.
Layer broccoli in a 7 x 11 inch baking dish. Top with chicken. In a separate bowl, combine soup, mayonnaise, lemon juice, and curry powder. Spread the soup mixture evenly over the chicken layer. Finish by sprinkling cheese on top and adding a light coating of bread crumbs. Cover and bake at 350° for 1 hour. If desired, place under the broiler until lightly browned. Makes 6 servings.
Heat oven to 350°. Grease 15 x 10-inch jelly roll pan. Combine oatmeal, brown sugar, margarine, corn syrup, vanilla and salt. Mix well. Firmly press mixture into prepared pan. Bake about 18 minutes or until brown and bubbly. Remove from oven and let stand 10 minutes, then sprinkle with chocolate chips. Spread over bars. Nuts may be sprinkled over top of chocolate. Cool completely and cut into squares. Store tightly covered in cool, dry place. Makes 6 dozen bars.
Cook squash and onion until tender. Drain and mash. Combine all ingredients except dressing. Put in buttered casserole. Sprinkle dressing on top. Bake at 350° for 20 minutes. Serves 6 to 8.
Blend Crisco and sugar. Beat in vanilla, water and egg. Sift remaining dry ingredients together; add to the sugar and egg mixture. Mix well. Stir in M&M's. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes, or until golden brown. If you want more color in cookies, place more M&M's on cookies before baking.
Boil potatoes with skins on until done. Set aside to cool. Peel potatoes, then grate. Chop scallions and add to potatoes. Sprinkle with parsley. In saucepan, combine chicken soup, sour cream, Cheddar cheese and stick of margarine or butter. Heat until butter or margarine melts. Pour over potatoes. Mix and bake at 350° for 1 hour.
Drain juice from pineapple and add enough water to make a pint with the vinegar. Heat and dissolve gelatin. When cooked, add the other things and let set. Serve on lettuce with Fruit Salad Dressing.
Mix baking powder and pinch of salt with flour. Place fruits and nuts in large bowl, sprinkle flour and sugar over fruits and coat each piece well. Beat eggs and pour over mixture. Mix well and pour in greased and lined tube pan. Bake 2 1/2 hours at 275°.
Brown sausage, stirring to crumble. Drain and set aside. Combine potatoes, onions, water, salt and celery seed in large Dutch oven; cover and bring to a boil. Reduce heat and simmer about 20 to 25 minutes, or until potatoes are tender. Slightly mash potatoes. Add sausage, parsley and milk; heat to serving temperature.
Cut cabbage into pieces and cook. Drain. Mix undiluted soup, cheese and pimento. Add cabbage. Pour into buttered 2-quart dish. Combine stuffing mix and melted margarine. Sprinkle on top of cabbage mixture. Bake at 350° for 30 minutes.
Mix browned and drained hamburger with spaghetti sauce. Spread 1 cup meat mixture on bottom of 9 x 13-inch pan. Layer noodles, cheeses and meat sauce, saving approximately 1 cup of meat sauce to spread over top layer of noodles to keep noodles from drying out when cooking. Pour 1 cup water on ends; cover tightly with foil. Refrigerate for 8 hours or overnight so noodles will soften. Bake 1 hour at 350°. Remove foil; bake an additional 15 minutes. Let stand 15 to 20 minutes before serving.
In a 9-inch microwave-safe pie plate, crumble meat and add onion. Cover with waxed paper. Cook on High for 4 minutes, stirring once. Drain.
Combine sugar, oil, vinegar and salt. Heat on high for 3 to 5 minutes until mixture boils and sugar dissolves.
Boil potato. Drain and put in baking dish. Put butter over potato. Sprinkle dried Italian dressing. Put potato in oven for a few minutes.
In grease, cook onions, pepper, comino, oregano, salt and rice. Cook until begins to brown. Add tomatoes and water. Cook slowly about 40 minutes. When served, add a small amount of hot sauce to each serving. (Let each do their own.) Serve with Japanese Chicken.
Mix flour with cold water; stir until creamy. Boil slowly for 5 minutes, stirring constantly. Cool. Add few drops of oil of wintergreen to retard spoiling and give pleasant odor. Store in covered jar and refrigerate, if possible.
Mix dry ingredients. Add eggs, water, Crisco oil and pumpkin; mix well. Bake in two 9 1/2-inch pans or in a loaf pan at 350° for 1 hour, or until golden brown.
Mix together and pour into pie shell. Bake 40 to 45 minutes at 350°. If frozen pie shell is used, add 1/2 cup more of ham and fill 2 shells.
Melt butter in a large saucepan. Add sugar, cocoa, apple and salt. Boil 1 minute. Remove from heat and immediately add oats, nuts and vanilla. Mix well. Drop by heaping teaspoonfuls onto waxed paper. When cool, roll in powdered sugar, if desired. Makes about 70 small cookies.
Combine cabbage apple and cheese in a bowl. Pour dressing over and toss. Refrigerate 1/2 hours for flavor to blend.
Brown meat in large skillet; drain. Add salsa and water. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover with tight-fitting lid. Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta; stir until melted. Makes 4 to 6 servings.
Crumble Bleu cheese. Mix with remaining ingredients. Shape into ball and chill. Take out and warm to room temperature. Serve with crackers.
Place apples in bottom of casserole dish and add water. Break bread in small pieces over apples. Melt oleo, add egg and dry ingredients. Pour over crumbs. Bake at 350° for 35 minutes.
Combine all ingredients. Melt 1/2 stick butter in casserole. Pour half of melted butter into mixture. Pour all into casserole. Top with 1/4 cup sugar mixed with cinnamon. Bake at 425° for 30 minutes. Good as extra veggie for big dinner such as Thanksgiving or Christmas.
Combine potatoes, flour, eggs, salt and pepper. Add a touch of milk, if needed for proper consistency. Mix and form into patties. Fry on both sides until golden brown. Enjoy!
Butter a baking dish. Arrange layers of corn and crackers, making 2 layers of corn and thinner layers of crackers. Dot each layer with butter. Season with salt and pepper. Pour half and half over mixture. Bake at 375° to 400° for 40 to 60 minutes.
To your favorite biscuit recipe, add 1 cup grated Swiss cheese and 2 tablespoons caraway seed. Cut out biscuits. Sprinkle with kosher salt and butter and bake. Different!
Per duck: Clean, wash and season each duck well with salt, pepper and lots of Worcestershire sauce. Stuff each duck with one quarter each apple, onion and celery. Place in roasting pan with 1/4 cup red wine per duck. Cook until duck almost falls off the bone, basting frequently with the drippings and wine in the bottom of the pan. Remove duck and cool. Pull meat from carcass and shred. Keep drippings from the pan for seasoning. Add shredded duck to drippings. Serve in chafing dish with party rolls or Melba rounds. Great for a party!
Preheat oven to 350°. Grease and flour 12 cup bundt pan. Mix all ingredients in a large bowl. Beat for a full 5 minutes (important). Bake at 350° for 50 minutes. Let cool for 15 minutes and then top with powdered sugar.
Saute onion and green pepper in oleo. Add ham and brown slightly. Add all other ingredients except wine. Simmer for 30 to 50 minutes. Add wine and simmer another 10 minutes and serve.
preheat oven to 350 degrees. Arrange graham crackers in a single layer in a jelly roll pan (15 x 10 x 1 in.) Set aside.
Heat olive oil. Saute onion. Combine spinach and onion. Let cool. Add diced pork chops, grated Parmesan, Ricotta, eggs, salt and pepper to spinach mixture. Grease 8 x 13-inch Pyrex dish and dust with bread crumbs. Pour mixture into dish. Bake at 425° for 40 minutes. Reheat at 375°, covered, for 40 minutes. Cut into bite size squares. Hmmmm!
Preheat oven to 300°. Brown onion in margarine in skillet. Add flour, celery salt, salt and dry mustard. Stir in milk and cook until thickened. Add cheese and stir to melt. Add cooked carrots and pour into buttered casserole. Top with bread crumbs and bake at 300° for 45 minutes.
Drain beans. Add green pepper and onion. Mix additional ingredients into it. Refrigerate, stirring once in awhile. Leave overnight or at least 4 hours so beans have a chance to pickle.
Cut slice from stem ends of peppers; remove seeds and wash. Parboil 5 minutes. Chop end slice of peppers and cook with onion in butter until tender. Add mushrooms and cook until tender. Add tomato, salt, parsley and shrimp. Heat thoroughly. Fill peppers with mixture, sprinkle with bread crumbs and dot with butter. Bake at 350° for 30 minutes.
Bake cake in 9 x 13-inch pan according to directions. I prefer Duncan Hines Lemon Supreme. While hot, poke holes through cake and pour Eagle Brand over hot cake. Cool. Ice with Cool Whip. Sprinkle with flaked coconut. Store in refrigerator, airtight.
Sift together first 3 ingredients. In separate bowl, beat together syrup, eggs and margarine. Fold in berries and nuts. Mix the dry ingredients.
Mix oil, sugar and eggs together. Sift flour, soda and salt together. Add to egg mixture and mix thoroughly. Add vanilla, apples and nuts. Pour into greased and floured tube pan and bake in a 350° oven for about 1 hour. Remove cake and let cool. Top with the following glaze.