HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken in water and keep the broth to cook spaghetti in. Add more water if necessary. Cook the spaghetti to soak up all of the water into the noodles. In frying pan, melt butter. Saute bell pepper, onion, mushrooms and olives until tender. Add Ro-Tel to mixture. Add mushroom soup. Stir. Cut Velveeta and add to mixture and blend thoroughly. Add 3/4 of the Cheddar cheese to mixture. Stir mixture into noodles. Bake at 350° for 45 minutes.
Cook squash until tender, 15 to 20 minutes. Drain and sprinkle with salt. Set aside a few slices for garnish. Mix sour cream, egg yolks and flour; fold in egg whites. In a 12 x 7 1/2 x 2-inch baking dish, put half the squash, then 1/2 the egg mixture. Sprinkle with 1/2 the cheese. Layer remaining squash, egg mixture and cheese. Combine bread crumbs and butter; sprinkle over top. Top with bacon and parsley. Bake at 350° for 20 to 25 minutes.
Drain crabmeat (if using canned). Blend cream cheese, lemon juice, Worcestershire sauce, mayonnaise, onion and garlic powder. Spread on a round serving plate. Spread cocktail sauce over cream cheese. Sprinkle shredded crabmeat and shrimp on top. Refrigerate several hours before serving. Serve with crackers.
Mix mayonnaise, vinegar and sugar. Pour over salad and chill at least 1 hour.
Mix 1/2 cake and 1/3 cup evaporated milk together. Press in bottom of a greased pan (13 x 9-inch). Bake at 350° for 6 minutes. Melt caramels with remaining milk, stirring until smooth. Add margarine; mix well. Sprinkle nuts and chocolate chips over cake. Pour caramel mixture over, spreading to edge of pan. Sprinkle remaining cake mix over top, pressing into caramel mixture. Bake at 350° for 20 minutes. Cool slightly. Refrigerate. Cut into bars.
Combine yogurt or sour cream, mayonnaise, cream cheese and seasoning. Mix well, then stir in Cheddar cheese and crab. Cover 2 hours. Sprinkle with paprika. Serve with crackers, bread sticks or vegetables.
Cut bacon in half; wrap bacon around the shrimp. Secure with wooden toothpick. Place in 9 x 13-inch baking dish. Pour teriyaki sauce over shrimp. Cover and refrigerate 1 hour. Bake at 400°, uncovered, for 20 to 25 minutes or until bacon is crisp.
Mix together and pour into oiled loaf pans. Makes 2 loaves. Bake at 350° for 40 to 50 minutes.
Cream butter and sugar; beat in egg. Mix together flour, salt and baking soda. Add this to butter-sugar mixture. Add chopped nuts on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 4 dozen.
After grating and chopping vegetables, use paper towels to press out excess liquid. Mix all ingredients. Spread on white sandwich bread with crusts trimmed. Cut into quarters or triangles. (Bread may need a thin spread of mayonnaise.)
Saute butter and onion until transparent. Add flour, half and half and milk. Stir until thick. May thicken with cornstarch, if preferred. Add pepper, crab meat and broccoli and heat thoroughly. Add grated Parmesan cheese just before serving. Top with croutons or oyster crackers. May serve with warm, crusty French bread.
Combine all ingredients in a crock-pot and simmer all day. Prepare rice as directed on package.
Cream butters and sugars until light and fluffy. Add vanilla and eggs, mix well. add dry ingredients. Then add chocolate chips. Roll into 2 inch balls and put onto cookie sheet. Bake at 350° for 10-12 minutes. About 10 dozen cookies. They go fast, so you'll need this big of a batch.
Cook broccoli until tender. Chop it and the hard-boiled eggs. Soften the gelatine with cold water and melt into the heated consomme. Add this to the first mixture, fold in mayonnaise. Season in amounts prescribed. Mold until firm. Serves 10 people.
Mix together all ingredients. Beat 350 strokes by hand. Bake at 325° in three (3) greased pans (round).
Wash cucumbers. Put in a stone jar. Put a brine over them made of 2 cups coarse salt to 1 gallon of water. Don't boil the brine. Place a plate over the pickles with a weight on it to hold the pickles in the brine. Leave them for 2 weeks and skim the brine off every day. When you take them out, drain and wash. Slice or chunk as desired and cover with cold water to which has been added 2 tablespoons alum. Let stand 24 hours; drain and wash. Make syrup.
Mix bulk pork sausage, eggs and soft bread crumbs. Using palms of hands shape into meatballs. Saute in frying pan until browned on all sides; drain. Combine catsup, brown sugar, white wine, vinegar and soy sauce. Pour over meatballs and simmer 30 minutes, stirring occasionally. Serve hot.
Combine cabbage wedges and water in a large saucepan; cover and cook over medium heat 15 minutes. Drain well and place cabbage wedges in a 12 x 8 x 2-inch baking dish. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook over low heat 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper. Pour mixture over cabbage and bake at 375° for 20 minutes. Combine cheese, mayonnaise, chili sauce, onion and green pepper. Stir well and spread over cabbage. Bake at 400° for 20 minutes.
Cut cucumbers, unpeeled, in 3/8-inch slices. Dissolve pickling lime in cold water. Soak cucumbers in cold water solution 24 hours. Rinse cucumbers well and soak in clear water 3 hours. Dissolve the sugar in vinegar. Add salt, cloves, celery seed and pickling spices. Soak cucumbers in vinegar solution overnight. Cook on stove 35 minutes or until slices are clear. Put in hot jars and seal.
Brown hamburger and drain. Crumble very fine. Add tomato soup and chili powder to taste. Simmer for 1 to 2 hours.
Dissolve gelatin in water. Cream the cream cheese and add along with gelatin to heated soup. Allow mixture to cool. Add mayo, celery, onions and seasonings. Let stand in refrigerator until thickened, about 5 minutes. Add shrimp. Place in well oiled mold and chill until firm. Serve with crackers.
Beat egg white with water until frothy; coat pecans. Add sugar, cinnamon and salt mixture. Bake on buttered cookie sheet in 225° oven for 1 hour, tossing every 15 minutes.
Bake cake mix according to directions on box in a 9 x 13-inch sheet cake pan. While cake is still warm, pour can of condensed milk over cake. (Pole holes in cake so milk will go into cake.) Let cool. Mix Cool Whip, cream of coconut and 1/2 bag flaked coconut together. Pour over cooled cake. Add remaining coconut to top of frosting. Refrigerate several hours or overnight before serving.
Fold dry pudding mix into whipped topping. Add pineapple and juice. Add marshmallows and nuts. Mix and pour into pan. Refrigerate until set.
In a medium mixing bowl, combine the egg white and water. Add the nuts. Mix well. In a small bowl, combine the sugar and cinnamon. Sprinkle the sugar mix over the nuts, mixing well, until the nuts are coated.
Combine all ingredients; cover and refrigerate 8 hours. Drain liquids. Serve with tortilla chips. Yields 3 cups.
Put in a saucepan over low heat 1/4 cup margarine; add marshmallows and stir until completely melted. Add Rice Krispies; stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool.
Thaw potatoes. Mix with soup, sour cream, onion, oleo, 1 cup cheese and salt and pepper to taste. Pour into a well-greased baking dish (9 x 13 x 2-inch). Bake for 45 minutes in 350° oven. Makes 8 servings. Each has 243 calories, 14 gr fat and 33 mg cholesterol.
Preheat oven at 375°. Lightly grease 13 x 9-inch pan. Spread rolls over bottom and 1/2-inch up side, closing all holes. Bake at 375° for 5 minutes. Pour combined ingredients over partially baked crust. Bake at 375° for 18 to 20 minutes.
Mix well and pour into can of ice cream freezer. Freeze until freezer stops or, if you use hand-turned freezer, until firm.
Keeps in refrigerator but separates. Shake well. Makes 1 quart.
Starting with muffin mix, stir in all ingredients. When thoroughly blended, bake, uncovered, in a 350° oven for 40 minutes. Simple but delicious.
Peel zucchini. Slice lengthwise in half, remove seeds and cube. Place zucchini in a large skillet with the lemon juice. Cover and cook until zucchini becomes transparent and soft (about 15 to 25 minutes). Add sugar and cinnamon. Simmer for 2 minutes. Add 1/2 of remaining crumb mixture to zucchini. This will thicken it. Spread zucchini onto baked crust. Sprinkle remaining half of crumb mixture on top. Bake at 375° for 35 minutes. Tastes like apple pie.
Preheat oven to 400°. Rinse beans with cold water and drain. In a 9 x 13-inch baking dish, combine beans with peppers, corn, tomatoes, dip, Cheddar, chili powder and cumin. In a medium bowl, stir together the cornbread mix, egg substitute, skim milk and oil. Spoon evenly over bean mixture. Bake until heated through and cornbread topping is lightly browned, 25 to 30 minutes.
Melt butter in a saucepan. Add cranberry sauce and soy sauce. Mix well over medium heat. Place chicken in a baking pan. Pour mixture over chicken. Bake, uncovered, at 425° for 1 hour.
Put softened butter, sugar and orange rind of orange into food processor and process until soft. Add egg and segments of orange and process until smooth. Add orange juice and cranberries and process until the cranberries are coarsely chopped.
Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. Cook the macaroni according to the package directions until firm; drain and set aside. In a large saucepan, melt the butter over low heat. Stir in the flour, and cook for 1 to 2 minutes. Add the milk, salt, and pepper, and cook over medium heat, until the mixture starts to bubble, stirring occasionally. Remove the mixture from the heat and add 2 cups cheese, stirring until melted. Add the macaroni; mix well then pour into the baking dish. Top with the remaining 1/4 cup cheese and sprinkle with the bread crumbs. Bake for 20 to 25 minutes, or until the mixture is bubbly and the top is golden.
Cream butter, blend in sugar, egg yolk and vanilla. By hand, mix in flour, 2/3 cup Heath bits and nuts. Press into ungreased 15 x 10-inch jelly roll pan. Bake in 350° oven for 18 to 20 minutes or until lightly browned.
Put all ingredients in top of double boiler. Have water in bottom part hot or almost boiling. Begin to beat with mixer at once. Beat until desired thickness. Spread on cool cake. Enough for a 2 layer (9-inch) cake.
Mix first five ingredients in large mixing bowl. Add melted margarine and vanilla. Stir. Spread evenly on a 10 x 15-inch cookie sheet. Bake at 300° for 30 minutes. Stir after 15 minutes. Add raisins after baking and sprinkle over top of granola.
Brown hamburger, onion and bacon; add other ingredients. Bake for 40 minutes at 350°. Freezes good.
Brown meat in butter. Add tomato sauce, salt, pepper and Worcestershire sauce. Cover and simmer until meat is tender. Mix cornstarch and water until smooth. Stir into meat mixture. Cover and cook 10 more minutes, stirring to keep from sticking. Cool slightly and stir in sour cream. Serve over flat noodles.
Peel and cut potatoes 1/2 inch thick. Mince onion and garlic and saute gently in oil; add flour. Add potatoes and seasonings. Cover with water; cover pan and simmer slowly for 15 or 20 minutes.
Combine sugar, syrup, margarine and cream of tartar. Bring to a hard boil. Boil 5 minutes. Remove from heat; stir in soda. Pour over corn. Place in large roaster; bake at 250° for 1 hour. Stir occasionally.
Drain artichoke hearts, hearts of palm, olives, pimentos and red peppers. Place with sliced mushrooms in a large glass container with lid. Combine other ingredients. Marinate vegetables in oil mixture overnight. Remove veggies from marinade with slotted spoon. Serve chilled in lettuce-lined bowl.
Mix beef bones, garlic clove, salt, barley, celery tops and chopped onion in 2 quarts of water in kettle. Cover and simmer 3 hours. Skim soup; remove bones and meat. Add tomatoes. Melt butter in skillet; slightly cook carrots, green beans, potatoes and cabbage for 7 minutes, stirring often. Add to soup. Cover; simmer for 20 minutes. Add peas and meat (cut into bite size pieces). Season with salt and pepper. Serve. Makes 5 quarts.
Puree carrots in a blender or food processor until smooth. Carrots should measure 2 cups. Set aside. Combine eggs, sweetened condensed milk, pumpkin spice and salt. Add carrots and mix well. Pour mixture into unbaked pie shell. To make a topping, combine the last 3 ingredients and mix well. Sprinkle evenly over pie. Cover the crust of pie with foil to prevent overbrowning and bake at 375° for 20 to 25 minutes. Remove foil. Continue to bake for 20 to 25 more minutes or until knife inserted in center comes out clean. Makes 8 servings.
Brown hamburger and onion. In a 2 1/2-quart baking dish, mix all together. Bake at 350° for 1 1/2 hours, covered.
Brown the ground beef and drain. Stir in remaining ingredients. Pour into 8-inch baking dish. Bake at 425° for 25 minutes.
Combine sugar, oleo and evaporated milk in heavy 2 1/2-quart saucepan. Bring to a full boil, stirring constantly to prevent scorching (boiling 5 minutes over medium heat). Remove from heat. Stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into 13 x 9-inch greased pan. Cool room temperature. Cut into squares. Makes 3 pounds.
Beat eggs in top of double boiler until thick and fluffy. Continue beating while gradually adding sugar, lemon juice and rind. Place over hot water and cook, stirring constantly, until custard is thick and smooth. Cool slightly. Gradually blend custard into cream cheese and when smooth, fill tart shells. Makes 6 servings.
Heat oven to 425 degrees. Prepare crust of your choice. Stir together first 4 ingredients; mix with apples. Turn into crust; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Beat 5 minutes. Increase speed on mixer. Used for decorating wedding cakes. Very good icing.
In a bowl, combine 3/4 cup flour and salt with pastry blender or two knives. Cut in 3 tablespoons margarine until mixture resembles coarse meal. Add yogurt and mix thoroughly. Form dough into ball and refrigerate at least 1 hour.
Cook spinach in small quantity of water for 5 minutes; drain. Combine with dry soup mix and sour cream. Pour into casserole dish. Cover with crumbs. Bake in 350° oven for 30 minutes.
Heat oven to 350°. Cut steak in serving size pieces. Pour oil in skillet. Roll steak in flour and brown on both sides. Remove to baking dish. Add onions to skillet and brown lightly. Add rest of ingredients to make sauce. Simmer a few minutes and pour over browned meat. Bake in covered baking dish until tender, about 3 hours.
Make cake according to package directions. Let cool. In a 9 x 13-inch pan crumble cake. Pour pudding over cake. Spread evenly with pie filling and chill. Mix whipped topping and spread evenly over pie filling. Cover and chill until serving.
Boil chicken and save 2 quarts of broth. Saute onions and bell peppers. Cook vermicelli in broth saved; don't drain. Add Ro-Tel tomatoes and Worcestershire sauce; cook 3 or 4 minutes. Add drained peas, mushrooms, onions and peppers. Add cheese, cut in chunks, and stir until cheese is melted. Add cut-up chicken and stir thoroughly. Cook 45 minutes at 350°. Freezes well.
Cook macaroni in salted water. Cook hamburger and onions together until done. Drain macaroni and put in casserole dish.
Saute pepper and onion strips in a small amount of oil until tender. Add hamburger and cook until brown. Then add sugar and vinegar. Stir. Add can of tomato sauce and stir. Heat on low for 10 minutes. Serve on buns.
Sift dry ingredients together, cream butter, shortening and sugar. Add other ingredients (eggs one at a time and beat after each one) before adding dry ingredients alternately with milk. Bake 1 hour and 25 minutes in 300° oven.
Use large pot. Place frozen beans from freezer in pot. After peeling onion, cut in several pieces and place in pot. Open can of round potatoes and place in pot. Add the country cured ham. Pour water in pot. Cook on medium to medium-high for approximately 1 hour. Watch closely and check to see if salt is needed. Some salt will come from ham.
Combine salad dressing, mustard, celery seed, salt and pepper; mix well. Add potatoes, broccoli, cheese, ham, eggs, celery, onion and pickles. Mix lightly. Chill.
Preheat oven to 350°. Lightly grease a 13 x 9 baking pan. Arrange bread slices in two layers.
In a large skillet, cook ground beef, onion, green pepper and garlic until the meat is browned; drain. Stir in the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender. Stir in tomato paste and heat through. Serve with French bread. Yield: 4 to 6 servings.
Chop vegetables. Mix sugar, vinegar and oil together; pour over vegetables and eat and enjoy. This will keep in the refrigerator for days.
Put egg, seasonings, vinegar, lemon juice and 1/4 cup oil into blender. Process on whip; remove feeder cap and pour in rest of oil in a steady stream. Turn blender off and use rubber spatula to remove from blender.
Mix and pour into pie shell. Bake for 10 minutes at 425°, then reduce to 350° and cook 30 to 40 minutes, until firm.
Toss broccoli, onion and raisins together. Mix mayonnaise, sugar and vinegar and let stand 10 to 15 minutes to allow sugar to dissolve. Pour dressing over broccoli and toss. Refrigerate until just prior to serving. Before serving, add bacon, cheese and nuts and toss again.
Preheat oven to 350°. Melt butter over low heat. Blend in sugar. Cool. Stir in egg, flour, powder and salt. Mix in vanilla and nuts. Spread in well greased square pan. Bake for 25 minutes. Do not over-bake!
Spread a layer of cream cheese on the bottom of a microwave-safe dish. Cover completely with chili and top with Cheddar cheese. Microwave on High for two minutes or until cheese is melted. Serve warm with plenty of corn chips.
Brown onion lightly in oil. Add chicken soup, milk, Cheez Whiz, pimentos, cooked chicken and the cooked spaghetti. (Can be topped with shredded cheese, if desired and cooked at 375° for about 25 minutes). I make mine in iron skillet. After you mix all the ingredients, just simmer until it's as thick as you desire.
Mix sugar and butter in mixer until fluffy. Add eggs and continue to beat. Add flour, a cup at a time. Mix until mixer won't mix anymore. Then add remaining flour by mixing with your hands. Roll in logs. Let stand overnight in refrigerator. Cut log in sections and roll as thin as possible on floured surface. Cut in desired shapes. Bake at 350° for 5 to 8 minutes.
Cook spaghetti. Drain. Mix with margarine, egg and Parmesan. Put in 13 x 9-inch pan. Cover with cottage cheese, then spaghetti sauce. Cover and bake at 350° for 30 to 45 minutes. Remove cover and top with Mozzarella. Return to oven until cheese melts.
Tear bread into pieces. Place in a 3 x 9-inch greased baking dish. Brown and drain 1 pound sausage. Drain and spoon over bread. Sprinkle with cheese. Beat eggs, milk, mustard, salt and pepper. Pour over mixture and bake at 350° for 35 to 40 minutes.
Mix together dry ingredients and sift. Add shortening and cut in with pastry blender. Add buttermilk, all at once, and mix with a fork until dough follows fork. Add just enough flour to work until able to roll out.
Heat oil in large skillet. Brown chicken. Pour off oil. Stir in remaining ingredients. Cover. Cook over low heat 45 minutes or until tender. Stir now and then. Uncover. Cook until desired consistency. Serve with buttered noodles. Serves 6.
Mix dry ingredients together in a large bowl. Add raisins. In a separate bowl, mix egg, water, vanilla and oil well. Make a well in the dry ingredients and add the liquid mixture. Mix well. Drop from teaspoon onto ungreased cookie sheet. Bake for 10 minutes at 350°.
Mix well flour, baking powder and salt; set aside. Melt butter. Add sugar and mix well. Beat egg and vanilla. Stir in flour mixture, then nuts. Spread in greased 8 x 8 x 2-inch pan. Bake at 350° for 25 minutes.
Brown onions and garlic in shortening. Add meat and brown. Drain. Add salt, sauce, water, chili powder and beans (drained and washed). Simmer 15 to 20 minutes.
Mix pie filling with 3 tablespoons Tang and mix with pineapple juice. Mix in fruit. Let chill.
Mix coloring and cocoa and set aside. Cream butter, sugar and eggs. Sift flour and salt. Add alternately with buttermilk. Mix vinegar and baking soda and add to mixture. Add vanilla and coloring mixture. Put in greased pans and bake at 350° for about 30 minutes.
Mix all the ingredients, except the corn flake crumbs and the 1/4 cup melted butter together.
Mix in order given and put into a greased 10 x 15-inch pan. Bake at 350° for 25 to 30 minutes or bake in 9 x 13-inch pan. Cool.
Mix well; let stand in refrigerator at least 10 to 12 hours. Makes 1 quart.
Dissolve Jello, Kool-Aid and sugar in hot water. Add cold water; stir. Makes 14 (3-ounce) paper cups. Freeze and enjoy.
Dissolve gelatin in boiling water. Add sugar and stir until dissolved. Add cold water. Combine juices and add to Jell-O mixture. Chill. Spoon sherbet into punch and add ginger ale just before serving. Serves 40.
Mix apples and sugar. Let stand while mixing other ingredients. Mix eggs, oil and vanilla. Add to apple mixture. Mix dry ingredients and walnuts into apple mixture. Bake for 40 minutes at 350°.
Amounts of ingredients are not listed, as you may add any amount you desire according to your individual taste.
Spread whole graham crackers over a cookie sheet. Melt together margarine and brown sugar. Add nuts to this mixture. Spread mixture over graham crackers. Bake for 10 minutes in 350° oven. Take out of oven and place on wax paper. Break apart for serving.
Mash potatoes with mixer. Add butter and rest of ingredients; top with topping and bake in greased pan. Cook for 35 minutes in 350° oven.
Cream margarine and brown sugar in large bowl until light and fluffy. Add eggs and vanilla. Beat until smooth. Combine flour, Equal, salt and baking soda; blend into egg and margarine mixture. Then stir in oats. Drop by teaspoons onto ungreased cookie sheet. Bake at 350°.
Mix the first 5 ingredients; cook until thick. Let cool. Peel and dice the apples; mix with 1/2 cup chopped peanuts. Pour cooled mixture over apple mixture. Mix in the Cool Whip. Top with 1/2 cup chopped Spanish peanuts. Chill until ready to serve.
Combine crumbs, sugar and oleo in a small bowl. Press into bottom and sides of a 9-inch pie plate. Beat condensed milk, lime juice, tequila and Triple Sec in a large bowl with mixer on medium speed for 3 minutes or until smooth. Lower speed; beat in strawberries and syrup for 1 minute. Fold whipped cream into strawberry mixture until no streaks of white remain.
Heat oven to 375°. Combine peanut butter, Crisco, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Add egg; beat just until blended.
Brown both meats together over medium heat in skillet. Add the onion, spices and then the cheese. Heat and mix until cheese melts. Top each slice of cocktail rye with a tablespoon of mixture. Freeze on cookie sheets. Once frozen, you can freeze in Ziploc bags or plastic containers.
Preheat oven to 350°. Arrange peaches cut side up in 1-quart shallow casserole dish. Combine syrup, brown sugar, cinnamon and nutmeg. Pour over peaches. Sprinkle with corn flakes and dot with margarine. Bake 10 minutes.
In a 4-quart saucepan, heat oil over high heat; add onions, celery and garlic and saute until onions are translucent. Add tomatoes and cook, stirring constantly for 1 to 2 minutes; add water and kidney beans and bring to a boil. Reduce heat to medium. Cover and cook until beans are tender, 20 to 30 minutes. Add zucchini, carrots, green beans and peppers to soup and stir to combine. Cover and cook until vegetables are tender, about 15 minutes. Stir in ditalini, basil, parsley and salt; cover and cook until macaroni is just al dente, about 8 minutes. Serve each portion sprinkled with 1/2 ounce cheese. Yield: 4 servings.