HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in blender. Cover and blend until smooth. Allow to stand for about 15 minutes to develop full flavor.
Cook rigatoni according to package directions. Saute pepper strips and onion in oil for 5 minutes. Put drained pasta in 8 or 9-inch square pan. Mix in pepper, onion, mushrooms and pepperoni. Spoon sauce over all; sprinkle with Parmesan and top with Mozzarella. Bake in 350° oven for 20 minutes. Run under broiler for 1 to 2 minutes until cheese is melted and lightly browned.
Add all ingredients, except flour and eggs, and simmer over low heat for 1 1/2 hours. Brown the flour. Make a paste of the flour and an additional 2 to 3 cups of hot water in a blender. Add to the soup. Chop the hard-boiled eggs and add to soup. Simmer an additional 1 hour.
Melt shortening and cocoa together. Remove from heat. Stir in by hand: sugar, eggs, flour, baking powder, salt and nuts. Bake for 25 to 30 minutes at 350°.
Peel and slice cucumbers in round slices. Add salt and let set for 2 hours, then drain. Put vinegar and sugar over cucumbers. Stir mixture until sugar is dissolved. Place in containers and freeze.
In a skillet, fry ground beef and onions. Drain. Stir in remaining ingredients except cheese and corn chips. Bring to a boil; reduce heat, cover and simmer for 20 minutes, stirring occasionally. Serve over corn chips, then top with cheese.
Bring sugar, cocoa, cream and water to the softball stage in boiling. After reaching soft ball stage, remove from heat. Melt in butter, then add peanut butter and vanilla. Stir until ready to pour in a pan or spoon out on a buttered paper or aluminum foil.
Preparing each color separately, pour Jell-O into a bowl and add one cup of boiling water; stir until Jell-O is dissolved, then add 1 1/2 cups of cold water. Stir for a few minutes, until Jell-O is cooled, then pour in 1/2 cup heavy cream.
Cream butter. Add sugar gradually; cream thoroughly until light and fluffy. Blend in the vanilla. Add egg yolk; beat well. Sift in flour and salt, mixing until thoroughly blended. Shape into balls 3/4-inch in diameter. Dip in unbeaten egg whites; roll lightly in the chopped nuts. Place on ungreased cookie sheet. Make a small depression in each ball with tip of a teaspoon. Bake at 375° for about 15 minutes, or until a delicate brown. Remove from baking sheet immediately. Place a half teaspoon of bright red jelly in each little depression. Makes 3 dozen.
Mix together and drop by spoonfuls on greased cookie sheet. Bake at 325° for 10 to 12 minutes.
Put a layer of sliced onions in bottom of a casserole serving 4 people. Sprinkle with salt and pepper. Add 8 small nobs of butter around each layer of onions. Repeat until casserole is full. Cover and bake 1 hour at 350° without removing cover.
Boil squash, drain and mash. Should have approximately 1 cup of squash. Combine squash with Egg Beaters and mix well. Combine flour, corn meal and baking powder. Mix well. Add to squash mixture with onion and season with salt substitute of your choice. Drop into lightly oiled pan. Cook until golden brown, turning once. Drain. Yields 2 dozen.
Cook vegetables and garlic until tender. Stir in pasta sauce and oregano; simmer 15 minutes. Combine cottage cheese and Parmesan in a bowl. In a 13 x 9-inch dish, layer 1/2 each of the noodles, sauce, cottage cheese and Parmesan mixture, plus 1/2 of Mozzarella. Repeat layering and cover and bake for 45 minutes at 350°. Uncover for 15 minutes more. Let stand 15 minutes.
Pour beans in baking pan. Add the juice from the pineapple and 1/2 of the crushed pineapple. Blend mustard, barbecue sauce and brown sugar; mix well with the beans, pineapple and pineapple juice. Bake in oven at 350°, uncovered, for 2 1/2 to 3 hours.
Saute onion, pepper and celery. Add hamburger and brown. Drain away grease. Add beans, chiles, tomato paste, tomato sauce, salt, pepper and chili powder to taste. Let simmer until dinner time.
Melt margarine and combine all ingredients. Stir with a spoon. Pour into a 9 x 13-inch pan. Bake at 350° for about 30 minutes or until done.
Preheat oven to 350°. Mix flour, cocoa, baking soda and salt; set aside. Cream butter well and gradually beat in sugar until mixture is light and fluffy. Beat in egg and vanilla until well blended. Stir in chocolate and nuts. Gradually stir in flour mixture until well blended. Chill dough 30 minutes or until firm enough to handle.
Put Pepperidge Farm stuffing mix on top of soups, then drizzle chicken broth with melted margarine over stuffing. Bake at 350° approximately 30 minutes. Don't overcook or topping will be hard.
Toast waffles and spread 1 teaspoon of butter over each. In small bowl, combine peach slices with preserves and cinnamon. Spoon peach mixture over 1 waffle. Place other waffle on top of peaches and top with whipped cream.
Saute onion, pepper and meat. Add to tomatoes and rice. Place in casserole. Bake slowly for 1 hour at 325°.
Dissolve yeast in warm water. Place all other ingredients in mixing bowl and stir in the yeast mixture until well mixed. Turn onto floured surface and knead dough. Roll into biscuits. Bake at 450° until done. Dough may be covered and stored in refrigerator 2 or 3 days.
Place cauliflower in a shallow baking dish. Add salt and pepper to tomatoes; boil rapidly until most of liquid has evaporated. Pour over cauliflower. Top	with cheese, then crumbs. Dot with	butter	or margarine. Bake in a 325° oven for about 15 minutes, long enough to get piping hot.
Use 2 loaves of frozen bread dough. Thaw and break up 1 loaf; put in the bottom of a 9 x 13-inch pan. Put filling in. Break up other loaf of bread dough and put over filling. Let it rise. Bake at 350° for 1/2 hour.
Dissolve yeast in 1/2 cup warm water. Add remaining ingredients. Store at room temperature in a 1-gallon covered container in a warm, draft free place for 3 to 4 days, stirring 2 or 3 times a day. Cover during night; uncover during day. Then store in refrigerator for 3 to 5 days.
Put all ingredients in a large Dutch oven. Bring to a boil; reduce heat and simmer for at least 1 hour. Serve over rice or thin noodles.
Mix in bowl, jello, Kool-aid and sugar. Add boiling water and stir well until dissolved. Add cold water and mix well. Pour into 3 ounce Dixie cups. Place in freezer for about 1 1/2 hours, until starting to set. Place popsicle sticks in center when they will stand up. When ready to eat, hold in warm hand for a while and slip popsicle out of cup.
With scissors, snip bacon into 1-inch pieces in a 2-quart casserole. Microwave at High 4 to 5 minutes; remove half the fat. Add ham, tomatoes, spaghetti, onion, green peppers, salt and pepper. Microwave at High 18 to 20 minutes, until spaghetti is tender, stirring after 8 minutes. Sprinkle with cheese. Microwave at High 1 to 2 minutes, uncovered, until cheese is melted. Makes 6 servings.
Melt margarine in 13 x 9-inch pan. Stir in flour and nuts. Bake at 350° for 15 minutes. Allow to cool.
Mix all of the above and add red and green seedless grapes you can add nuts if you want. This salad will hold well.
Cut or form lamb into patties. Brown lightly. Pour off excess fat. Put into large Dutch oven or casserole. Dissolve soup in boiled water. Pour over lamb and bring again to a boil. Add rice; bring to boil again. Cover and bake in a 400° oven for about 40 minutes or until rice is cooked and water is absorbed. Serves 6.
Place bacon on microwavable rack in an 11 x 7 x 1 1/2-inch baking dish; cover with paper towels. Microwave on High 5 to 6 minutes. Drain on paper towels; crumble and set aside.
Put everything in a food processor or blender. Blend well. Pour into pie shell. Bake at 360° for 45 to 50 minutes. Refrigerate. Best served cold.
Marinate wings in mixture for at least 2 hours in refrigerator, turning once. Wings can marinate overnight. Place wings on baking sheet. Bake at 350° for 1 1/2 hours, turning and basting with reserved marinade. Crisp under broiler or put on grill to brown.
Mix pudding, uncooked, with the cans of pineapple, including the juice. Add marshmallows and whipped topping. Stir well. Refrigerate for 2 hours and serve.
Mix all ingredients except olives with mixer.	Fold in olives. Shape into a ball. Chill until serving.
Mix all ingredients together in a saucepan. Bring to a boil, being careful not to let it burn you. Boil 1 minute. Remove from heat; add 1 teaspoon vanilla. Beat until it cools and starts getting thick. Spread on aluminum foil; slice when cool.
Batter fish pieces in 12-inch skillet. Pour in cooking oil, let oil get hot on medium fire. Fry for 5 minutes, turning on both sides until golden brown or batter pieces, use just enough oil to prevent from sticking, about 1 tablespoon in a baking pan. Bake 10 to 15 minutes, turning over once until golden brown.
Make batter for angel food cake as directed, except add 1 teaspoon maple flavoring during last 1/2 minute of mixing. Fold in 1/3 cup finely chopped pecans. Bake as directed. Cool. Serve wedges with ice cream and Caramel Sauce.
Preheat oven to 350°. Wash pork chops; pat dry and sprinkle with Season-All salt. Wash and slice potatoes. Layer in a well-greased baking pan. Top with pork chops, salt, pepper and onion and one teaspoon of butter in four corners of pan. Cover and bake until potatoes are done.
Pound chicken until 1/2-inch thick. Place a slice of ham and cheese on each piece of chicken. Roll up carefully, beginning at narrow end; secure rolls with wooden picks. Mix flour, salt, pepper and allspice. Coat rolls with flour mixture. Dip rolls into egg, then roll in bread crumbs. Melt shortening in large skillet; brown rolls, about 5 minutes. Reduce heat and add water. Cover; simmer 45 minutes or until tender. Remove cover last 2 to 3 minutes to crisp rolls slightly.
Puree all ingredients in blender until smooth. 0 Fat!!!!! 163 calories.
Place chicken in lightly greased 12 x 8 x 2-inch pan. Top with cheese. Combine soup and milk; stir well. Spoon over chicken; sprinkle stuffing on top. Drizzle butter over crumbs. Cover and bake at 350° for 50 minutes.
Blend together on medium speed the oil, brown sugar and eggs until creamy. Sift and add together with oil mixture the flour, baking powder and salt. (Mixture will be very stiff and sticky.) Then add chocolate chips and nuts. Spread in ungreased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
Combine milk, honey, oil and salt in a saucepan; heat to 115°. Set aside. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add milk mixture, oats and two cups flour; mix well. Stir in enough remaining flour to make a soft dough.
Place each of the ingredients in an oblong dish (9 x 13 x 2-inch) in the order they are listed. (This may be prepared a day or two ahead of time.) Do not mix until ready to serve.
Mix all of the ingredients and place into 2 loaves. Bake at 375° for 45 minutes. (Is 4% protein, 1 bread exchange and 10 optional calories.)
Sift flour once, then measure. Add dry ingredients; sift 3 times. Cream sugar and shortening well. Add eggs, milk, jam and raisins. Mix lightly and pour in two 9-inch square pans. Bake at 350° approximately 45 minutes.
Mix all ingredients together, except chocolate and nuts. Beat 4 minutes at medium speed; stir in chocolate and nuts. Bake in oblong pan (greased) or tube pan at 350° about 40 minutes or until a toothpick comes out clean. Let rest 10 minutes. Frost when cool.
In a large saucepan on medium heat, warm milk. Add chips and vanilla. Stir till melted; cook one minute. Spread in buttered dish (small). Let set in cool place. Cut in small squares.
Boil chicken until it comes off bone. Mix stuffing with butter. In baking dish, put 1/2 of stuffing, chicken, salt and pepper to taste. Then spread over this cream of chicken, mushroom, celery soup in that order. Do not mix. Pour broth over mix. Put remaining stuffing on top. Bake 1 hour at 350°. Check after 30 minutes.
Slightly brown meat and drain on paper towels. Mix eggs, milk, mustard, salt and pepper. Stir in bread, meat and cheese. Put in a 13 x 9 x 2-inch pan and refrigerate overnight. Bake at 350° for 1 hour. Serves 10 to 12 people.
Brown hamburger, onion, and garlic until onion is tender, drain. Add soup, corn and chillies. In 13 x 9 pan layer meat mixture, corn chips and enchilada sauce, top with cheese.
Over low heat, melt chocolate chips and butter. Remove from heat. Add other ingredients. Pour into greased 13 x 9-inch pan. Bake 20 to 25 minutes until bars pull away from sides (do not overcook). Cool; sprinkle with powdered sugar. Cut into bars. May use vanilla chips or brickle chips in place of peanut butter chips.
Preheat oven to 350°. Lightly grease and flour a 9 x 5-inch loaf pan. Set aside.
Put all ingredients in blender and mix until well combined. Pour into greased jelly roll pan. Bake at 400° for 30 minutes. (It puffs way up as it bakes and falls when you remove it from oven.) Cut into squares and serve with butter, syrup and fresh fruit (strawberries are great).
Dissolve jello in hot water; cool. Add cranberry sauce, pineapple, lemon juice, celery and walnuts. Chill the cranberry sauce and pineapple before starting; your salad will set more quickly. Pour into 9 x 13-inch pan. Set overnight.
Mix ingredients in order given. Divide dough in half and pat in a jelly roll pan or cookie sheet. Beat egg white on a flat plate with a fork until frothy. Brush on dough and sprinkle with nuts; sprinkle with cinnamon if desired. Bake 8 to 10 minutes at 375° or until edges brown. Cool slightly and cut into squares or triangles.
Cook onion and garlic in oil in a large saucepan for about 4 minutes. Stir in chicken; cook until no longer pink. Sprinkle sage and salt over chicken; cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil, reduce heat and simmer 10 minutes. Stir in peppers and tomato; simmer for 10 minutes. Discard bay leaf. Serve in bowl. Top with shredded cheese and sour cream. Serve with chips.
Cream together butter, sugars and extract until light and fluffy. Beat in eggs. Sift flour, soda and salt. Gradually add to creamed mixture. Mix until well blended. Fold in white chips (nuts). Spoon out by teaspoon or larger spoon. Bake at 375° around 10 minutes until lightly browned or darker if you like crispy.
Simmer diced onions in melted margarine until golden, but not brown. Combine eggs, milk and seasonings, then add onion mixture. Bake in a greased 1-quart casserole in a 375° oven for about 25 minutes or until custard is set. Serve hot.
Brown meat and drain. Add onions and mushrooms. Saute until tender. Add salt	and pepper to taste.	Add cream of mushroom soup. Mix well. Pour into casserole dish. Top with Tater Tots. Cook for 25 minutes at 350°. Add grated cheese to top of casserole.	Cook until cheese is melted.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Put 1/2 of meat mixture in 2-quart casserole. Put 1 cup crushed chips on top of meat in dish. Sprinkle 1/2 cup of each cheese on top of chips, then add rest of meat, rest of chips and rest of each cheese to make layers. Bake 20 minutes or until thoroughly heated. Top with lettuce and tomato if desired. Serves 6.
Beat egg yolks. Add milks. Blend in vanilla. Beat egg whites to form peaks. Fold in whites and whiskey. Chill! Add red cake coloring to give holiday look! Top with whipped cream.
Cream together the cream cheese and 1/2 cup margarine. Stir in flour and chill for 1 hour. Mix together the egg, brown sugar, 1 tablespoon margarine and vanilla. Put small ball of dough in small muffin pan; press dough against sides of muffin pan. Fill with spoonful of pecan mixture. Bake at 325° for 25 minutes. Makes 24.
Layer potatoes, then onions, then ground beef. Add the kidney beans. Repeat with potatoes, onions and beef. Add the tomato soup and 1/2 can water. Bake at 350° until potatoes are done, about 2 hours.
Brown ground beef with bacon. Add onion; cook until tender, but not brown. Drain excess fat. Stir in soup and cook slowly, uncovered 15-20 minutes, stirring frequently. Cool and then stir in sour cream and re-heat. DO NOT BOIL. Note: Sour cream will not curdle if mixture is cool. Serve over rice.
Mix all ingredients well. Pour into unbaked pie shell. Bake at 400° for 20 minutes, then turn oven temperature to 350° and bake until set. Serves 6 to 8.
Mix cream cheese, sugar, cottage cheese, cocoa, flour, almond extract and salt. Beat in egg until blended. Fold in chocolate chips. Pour into pie shell and bake at 300° for 65 to 70 minutes. Check for doneness. Chill. Yield: 12 servings (200 calories per serving).
In medium saucepan over medium heat, bring to boil the sugar and corn syrup; stir until sugar is dissolved. Remove from heat and fold in remaining ingredients until well blended. Drop by heaping teaspoonfuls onto waxed paper. Cool until firm.
In large saucepan, cook sugar, syrup and water until it reaches hard ball stage when dropped in a cup of cool water. Add peanuts and cook until golden brown. Add butter and vanilla. Stir until well mixed. Add soda and stir well. Do not stir too long after adding soda. (This is the secret of this candy.) Pour onto buttered pan or wax paper. Let cool and break into pieces. Makes 2 pounds.
Lightly grease the crock-pot. Stir together the butter, onions, potatoes, cream of mushroom soup, milk, cheese, green pepper, black pepper and 1/2 the cracker crumbs. Transfer to the crock-pot and top with remaining crumbs. Cover and cook on high for 3 to 4 hours.
In large bowl stir boiling water into jell-o until dissolved. Add ice cubes to cold water to equal 1-1/4 c., and add to the jell-o. Stir until slightly thickened and remove remaining ice. Stir in Cool Whip until smooth. Stir in fruit. Refrigerate 20-30 minutes until mixture is thick and will form mounds. Spoon into crust and refrigerate at least 4 hours.
Scrub potatoes but do not peel them. Quarter. In a large pot of boiling water, boil the potatoes for 10 to 15 minutes, or until tender when pierced with a fork. Drain and coarsely mash the potatoes with the butter, half and half, 1 1/4 cups of the cheese, chives and nutmeg. Season to taste. Spread potatoes evenly in a buttered 8 x 10-inch or oval baking dish. Sprinkle the remaining cheese on top and heat for 15 minutes in a preheated 350° oven. Brown the top under a broiler and serve.
Cook noodles until tender. Cook carrots until tender. Drain both well. Melt butter in a saucepan. Gradually stir in flour, salt, pepper and milk. Cook until smooth. In a greased 1 1/2-quart casserole, arrange half of the noodles, top with half of the carrots, ham, cheese, parsley, onion and milk mixture. Repeat until all ingredients are used. Sprinkle bread crumbs over top. Bake at 400° for 25 to 30 minutes.
Heat oven to 350°. Spray 2-quart casserole and bottom of large skillet with nonstick cooking spray until well coated. Heat skillet over medium-high heat, about 30 seconds. Crumble ground turkey into skillet; add onion. Cook and stir 3 to 5 minutes or until turkey is lightly browned. Stir in taco sauce, tomato sauce, green chilies and cumin; blend well. Simmer 5 minutes.
Spread meat in casserole (8-inch or 1 1/2-quart) on bottom. Add onion on top of meat. Spread soup next. Add layer of Tater Tots in single layer on top. Cover with cheese. Bake at 350° for 45 minutes. Enjoy!!!
Beat egg whites until foamy (fold into batter last). Blend white and brown sugar, softened butter and Crisco. Cream well. Add yolks and blend. Add vanilla. Add flour and cream alternating. Fold in egg whites. Bake in waffle iron, rounded teaspoonful for each waffle. Sprinkle with powdered sugar. Keeps well in airtight tin with waxed paper between layers of waffles.
In a heavy 2-quart saucepan melt butter and caramels over low heat (12 to 15 minutes). Stir in pecans, milk and rum extract. Keep warm in crock-pot or fondue. Use as a dip for wedges of apples, pears, oranges and bananas. To reheat, add 1 to 2 tablespoons of milk; heat slowly. Yields: 1 1/2 cups.
Combine pudding and milk. Beat until well blended. Add vanilla. Put pudding in ice cream freezer. Add sugar and fill freezer up with milk. Any fruits can be added to pudding. It's real good.
Cook ground beef, onion and spices until meat is done. (Dice up onion in meat.) Spread 1 can of crescent rolls on bottom of a loaf pan. Spread tomato soup (or tomato sauce) on crescent rolls. Spread beef mixture over that, then cheese soup (or shredded Cheddar cheese). Top with other can of rolls and bake until as brown as you like.
Broil or boil hot dogs. Serve on finger rolls. Form ground beef into 2-inch patties and broil. Place on small round rolls. Serve with usual condiments. For added fun, serve with mini milk shakes in juice glasses.
Beat thoroughly while pouring a pint of Wesson oil into it. This is good homemade mayonnaise.
Cook onions in margarine until tender, but not brown. Combine meat and seasoning; beat in egg and mix thoroughly. Beat in cream. Form mixture into 1-inch balls. Lightly brown in butter or margarine. Remove excess fat. Add consomme. Cook uncovered 12 to 15 minutes. Makes 2 dozen.
Combine soup, preserves and salad dressing. Arrange chicken in a 12 x 7-inch glass baking dish. Brush with oil; sprinkle with paprika. Cover with waxed paper. Microwave on High for 5 minutes. Spoon sauce over chicken. Cover with waxed paper. Microwave on Medium-high for 12 to 15 minutes, or until chicken is done.
Fry the chicken until completely cooked (crispy). In separate pan add: green pepper, celery, onion, garlic powder, salt and pepper to taste and crushed tomatoes. Stew until tender (30 minutes). Pour vegetables over chicken in frying skillet, simmer for 30 minutes. Serve.
Salt chicken inside and out; place in a heavy plastic bag. Refrigerate 5 to 6 hours or overnight.
Melt margarine; stir in flour. Add milk slowly, stirring constantly. Cook and stir over low heat until thickened. Season to taste with salt and pepper. Place potatoes and onion in baking dish; pour in sauce. Bake for about 45 minutes at 350°.
Cook potatoes; blend sour cream and cream cheese. Add to cooked potatoes and mash. Season with salt and pepper. Put into greased casserole dish; brush with butter and sprinkle with paprika. Bake in a moderate 350° oven until hot. (Can be made the day before and heated when ready to eat.)
Saute chicken, onion, celery and pepper in 2 tablespoons oil for about 4 minutes. Add mushrooms and seasonings and simmer 20 minutes. Blend in soup and milk and cook 5 minutes. Cook linguine according to package directions and toss with chicken mixture. Pour into a 2-quart casserole. Overlap tomato slices on top. Toss croutons with butter and spread over tomatoes. Bake 20 minutes at 350° for 20 minutes. Top with cheese and bake another 10 minutes.
Mix together cake mixes, shortening and eggs. Form into balls. Place on cookie sheet and flatten slightly. Bake at 350° for 9 minutes. When cool, fill.
Cook pasta as directed and add all other ingredients. Refrigerate. May add olives, celery, peppers, ham cubes, cheese cubes, etc.
Break spaghetti into pieces and cook in boiling water until tender; drain. Boil and debone chicken. Combine chicken, pimento, green pepper and onion in a casserole dish. Mix soup with broth from boiled chicken and add to chicken mixture. Add cheese and spaghetti; season to taste. Toss lightly until well blended. Bake at 350° for about 45 minutes.
Mix all together. Pour into greased iron skillet. Bake at 425° until done. Makes 4 servings.
In a skillet, brown sausage. Remove sausage with slotted spoon to a large mixing bowl. In skillet saute celery, onion, pepper and garlic. Dump into bowl with sausage. Blend in 1 can broth, 1 can soup, 1 can broth and 1 can soup. Stir in mushrooms, chestnuts and thyme. Mix in packet of spices from Uncle Ben's box; blend in rice. Pour into large casserole dish. Sprinkle almonds on top. Bake, uncovered, at 350° for 1 to 1 1/2 hours.
Combine flour, salt and pepper. Coat meat with mixture. Brown on both sides in shortening in large skillet. When meat is well browned, add water. Cover and simmer for 20 minutes until tender. Remove chops to heated platter. Prepare milk gravy. Serve gravy with chops.
*Can use 1 1/4 teaspoons cinnamon and 1/2 teaspoon each of nutmeg, ginger and 1/4 teaspoon cloves.