HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix the first 6 ingredients; mix well. Stir in macaroni while hot and add garlic (if desired). Transfer to a greased 2 1/2-quart baking dish. Cover with foil and bake for 30 minutes at 325° or until heated through and cheese is melted.
Cream butter and sugar. Beat in eggs, vanilla and mashed bananas. Add sour cream which has been combined with baking soda. Mix well and add flour and nuts. Bake in 9 x 11-inch pan for 30 minutes at 350°.
Put cucumbers and onions in large kettle. Cover with 1/2 cup salt and then	with crushed ice. Let stand 3 hours. Drain. Mix and heat remaining ingredients. Bring to boil, but do not boil. Add	cucumber and onions. Place at once in hot sterilized jars and seal. Makes 8 pints.
Heat chicken broth in medium saucepan over medium-high heat to boiling. Stir in rice and salt. Reduce heat to low. Simmer, covered, until rice is tender and all liquid has been absorbed, 13 to 15 minutes.
Combine soft butter, powdered sugar, salt, lemon juice, and orange juice. When smooth, stir in orange rind.
Combine dry pudding as it comes from the box with all the other ingredients. Mix very well. Chill overnight.
In wide frying pan, combine mushrooms, shallots and cream. Place on medium heat and cook, stirring occasionally about 15 minutes. Increase heat to high and boil, stirring often, until shiny bubbles form (10 minutes). Stir in parsley and season with salt.
Separate eggs and combine yolks, cornstarch, salt and 1/2 cup sugar in saucepan. Gradually stir in 2 cups milk. Cook over low heat, stirring constantly, until thickened. Remove from heat. Add vanilla and pour into custard cups, 2/3 full.
Heat orange juice and dissolve lemon and peach jello in it; do not boil. Dissolve Knox gelatine (one envelope) as directed on package. Mix the two gelatin mixtures together. Add pineapple. Mix the mayonnaise and sour cream and add to the jello mixture. Add remaining ingredients. Mix together and chill until firm.
Mix egg whites, brown sugar and vanilla. Add pecan halves. Grease cookie sheet. Drop one pecan half at a time. Bake at 250° for 30 minutes.
Peel eggs; cut lengthwise. Remove yolk; set aside whites. Mash yolks with cheese; blend in sour cream and vinegar. Fill egg whites with yolk mixture. Garnish with pimiento. Cover and chill. Serve in lettuce cups. Yields 4 servings.
Mix all ingredients; knead lightly. Roll out and use round biscuit cutter. Bake at 450° until lightly browned.
Mix together sour cream, mayonnaise and taco seasoning. Layer on beans; add lettuce, onion, Cheddar cheese, tomatoes, garden pepper and olives.
Preheat oven to 325°. Place ribs in a baking pan. In a medium bowl, combine brown sugar, ketchup, water, vinegar, lemon juice, celery, onion, salt and pepper. Mix well, then pour over ribs in pan. Bake in preheated oven for 3 hours, or until tender.
Saute onions and spinach (after you drain spinach). Add tuna and seasonings. Set aside to cool, then add beaten eggs. Mix well.
Mix all together and bake at 350° for 40 minutes. One half cup nuts may be added. Bake in a 9 x 13-inch cake pan.
In blender, or food processor, place ice cream, orange juice and Schnapps or Amaretto. Cover and blend or process just until smooth. Pour into champagne or wine glasses to serve. Garnish with oranges.
Cook chicken parts over medium heat in oil until brown on all sides in a large, heavy pan or Dutch oven. Spoon off fat. Add chicken broth, vegetables, garlic, pepper sauce, salt, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 15 to 20 minutes. Mix water and flour together until smooth in a small bowl. Slowly add flour mixture to stew, stirring constantly to prevent lumps. Cook until mixture thickens, stirring often. Serve with rice. Garnish with green onions, if desired. Yields 6 servings.
Grease a cookie sheet. Combine flour, soda, salt and spices. Beat butter for 30 seconds; add brown sugar and beat until fluffy. Add egg, milk and vanilla; beat well. Add dry ingredients; mix well. Stir in raisins and walnuts. Drop from teaspoon onto cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 36.
Mix ingredients. Soak meat 30 minutes to 2 days, then longer the better. Grill.
Combine all ingredients, except ginger ale and fruit slices, in a large punch bowl. Mix well and chill. When ready to serve, add ginger ale, then float fruit slices on top. Ice cube trays may be filled with ginger ale, to which a cherry has been added. Freeze and add to punch.
Brown ground beef with onions. Drain fat. Stir in remaining ingredients except kidney beans. Add 1 cup of water. Heat to boiling. Reduce heat; simmer, uncovered, for 15 to 20 minutes. Stir in kidney beans. Heat. Serve with oyster crackers. Makes 8 servings (1 cup each).
Combine first 4 ingredients in a bowl and mix.	Add the peas and the rest of ingredients. Cover and chill for at least 2 hours. Serves 3-4.
Combine 1/4 cup flour, paprika, 1 teaspoon salt and pepper. Halve chicken breasts and remove bones. Coat with flour mixture. Brown in butter. Add 2 tablespoons water. Simmer and cover for 25 minutes. Remove chicken to an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Reserve drippings. Combine 2 tablespoons flour, 1 1/2 teaspoons salt and cream. Stir into reserved drippings in skillet. Cook and stir until thick and bubbly. Drain sliced mushrooms. Add mushrooms and lemon juice to sauce. Pour over chicken. Cover and chill up to 24 hours. Bake, covered, at 350° for 60 minutes. Sprinkle the last 5 minutes with cheese until it melts.
In a large pot of boiling salted water, cook the macaroni until tender, but still firm, about 5 minutes. While the macaroni is cooking, brown the beef in a frying pan over high heat, stirring occasionally. When the meat is brown, drain off the fat.
Mix sugar, cornstarch and water; boil until clear. Add butter and vanilla; blend well. Cool. Add berries. Pour into pie shell. Chill. Top with whipped cream.
Dissolve jello in hot water; add all other ingredients and mix well. Chill until set. Serve with crackers.
Mix all ingredients and spread in 9 x 13 dish. Bake at 350° for 40 minutes.
Shape ground beef into a large patty in a large frying pan. Brown 5 minutes on each side, then break up in chunks. Stir in chicken soup, instant beef broth or bouillon cube, water, celery, onion, rice, soy sauce and oregano. Heat to boiling, crushing the bouillon cube (if used) with spoon. Pour into a greased 8-cup baking dish. Cover. Bake in a 350° oven for 30 minutes. Uncover. Sprinkle almonds on top. Bake 15 minutes longer or until golden brown. Test rice for doneness.
Combine flour and margarine with pastry blender or you can use a food processor. Add water and sugar. Work into a dough. Add nuts. Shape into small round balls or tiny fingers. Place on ungreased cookie sheet. Bake at 350° until light brown, 15 to 20 minutes. Let cool, then roll in confectioners sugar. Makes about 48.
In punch bowl combine cider, lemon juice and sugar. Chill. Just before serving add ginger ale and serve over ice.
Cook zucchini briefly in salted water and drain. Saut onion and carrot in butter. Mix all together and bake in a casserole at 350° until brown and bubbly. Good as a side dish with chicken. The recipe makes a large amount, so I divide it and freeze portions in plastic containers.
Place in ovenproof bowl and bake at 375° for approximately 20 minutes until hot and bubbly. Serve with crackers.
Heat oven to 350°. Grease an 8 or 9-inch square baking pan. In a small bowl, cream the butter, sugar, egg and vanilla until light and fluffy. Blend in flour. Stir in 1 cup of chocolate chips and 1/2 cup pecans. Spread in prepared pan. Bake 25 to 30 minutes or until lightly browned. Remove from oven. Immediately sprinkle remaining 1 cup of chips over surface. Let stand 5 to 10 minutes or until chips soften. Spread evenly. Immediately sprinkle remaining 1/4 cup pecans over top. Press gently onto chocolate. Cool completely. Cut into squares. Yields 16 squares.
Combine the first 5 ingredients. Spread mixture evenly on flat tortilla. Roll snug, but with ease. Wrap in plastic wrap and refrigerate at least 2 hours, best overnight. Slice on an angle in bite-size pieces. Keep chilled and serve with salsa for dipping. Makes about 48.
Grease a 13 x 9-inch baking dish. Arrange bread cubes on bottom. Coarsely shred corned beef. Layer beef over bread. Sprinkle with cheese. Beat eggs, milk and pepper until well blended. Pour over corned beef mixture. Cover with foil. Refrigerate several hours or overnight.
Drain pineapple and oranges. Combine pineapple, oranges, bananas, grapes, marshmallows, coconut and almonds. Fold in yogurt and chill.
Fry bacon and remove. Add onion to fat in pan and brown slowly. Drain fat before adding all ingredients together. Mix all together in casserole. Add dry crumbs on top. Bake at 350° for 40 or 50 minutes.
Cook carrots and drain. Combine margarine, sugar, orange juice and paprika in skillet. Heat over medium heat until bubbly. Add carrots. Cook for 5 to 8 minutes or until glazed, stirring constantly.
Mix all ingredients. Cover bowl and refrigerate several hours. (This makes them fluffier than cooking immediately.) Form small balls with spoons (not hands) and cook. Don't overcrowd in pan. May be kept warm in oven while finishing cooking the other or for serving later.
Drain juice from orange segments and crushed pineapple. Mix all ingredients in large bowl; add drained juice until ingredients are moist.
Boil potato until tender. Let cool until it's workable. Then mix in powdered sugar, enough until thick. Pinch small amount of dough and pat in palm of hand until oblong. Place oblong dough on piece of wax paper. Sprinkle with powdered sugar. Spread dough with peanut butter. Roll up and slice with knife. Refrigerate the candy until firm.
Melt butter in a saucepan. Add sugar, salt and buttermilk. Allow to cool. Stir in eggs. Sift together the flour and salt. Add raisins and nuts; blend well. Put dough into a loaf pan. Bake for 1 hour at 350°. Let cool; cut in slices.
Slice or chop raisins. Cream butter and sugar; add beaten egg. Sift	flour and baking powder and add alternating with milk to creamed mixture. Mix thoroughly; add raisins and lemon extract and blend well.	Fill greased muffin pans 1/2 full. Bake 20 minutes in a hot oven at 425°. Makes 12 to 14 cupcakes.
Combine sugar and cornstarch; gradually beat in pineapple juice and water. Add blueberries. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Yield: 3 cups sauce.
Sift flour, soda, salt and spices together 3 times. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Add sifted dry ingredients and applesauce, alternating in small amounts and beating well after each addition. Add nuts and raisins. Pour in greased pan. Bake 45 to 60 minutes at 350°.
Cut tofu into 1/2-inch cubes. Gently mix tofu with the mandarins, syrup, marmalade and liqueur in a large bowl. Chill at least 4 hours. Serve in dessert dish or as a side dish with poultry or pork.
In a large soup pot combine beef, chili, tomatoes, onions, carrots, celery, cabbage and chili powder. Salt and pepper. Saut until the vegetables are soft, about 5 minutes. Add water; bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. Makes approximately 1 gallon.
Brown hamburger and onion and drain. Stir spaghetti sauce mix, tomato sauce and water into meat and simmer 10 minutes. Spoon into 9 x 13-inch pan. Top with shredded cheese.
Mix yams, sugars, 1/2 cup margarine and milk. Pour in casserole dish. Mix corn flakes, pecans and remaining 1 stick of margarine. Pour over other mixture. Bake at 350° for 30 minutes.
Peel and dice potatoes. Chop onions and put into pot with salt and pepper. Cover potatoes with water. Cover pot and cook until the potatoes start to fall apart and liquid starts to thicken. Add the can of corned beef (separate into small chunks) and cook for at least 5 minutes.
Boil potatoes until soft. Peel potatoes and slice. Add all other ingredients together and pour over potatoes. Bake at 350° for 1 hour.
Mix ground chuck, cooked and drained, with spaghetti sauce and tomato sauce. When mixed together, add Ricotta cheese. Alternate cooked lasagne strips, sauce and Mozzarella cheese into a 9 x 13-inch pan. Bake at 350° for 50 to 55 minutes.
Grease a 2-quart casserole. Put rice on bottom of casserole. Mix hamburger, salt, pepper and onion together. Put hamburger mixture on top of rice. Pour can of tomatoes (with liquid) on top of hamburger. Pour can of corn (with liquid) on top of tomatoes. Cover and bake in a 350° oven for 1 hour. Serves 6.
Mix vanilla pudding mix and Tang together; drain juice from canned fruit into dry mixture; mix well. Then add bananas and grapes; mix well and chill. Slice kiwi fruit on top for looks. Chill and enjoy. This is supposed to keep in refrigerator for 7 to 10 days.
Melt butter in 10-inch Teflon pan over low heat. Break eggs into container of electric blender. Cover and blend on high speed 30 seconds. Break banana into chunks; add to mixture. Stir in club soda; turn up heat on butter to medium-high, then pour in egg mixture. Servings of 2.
Drain pineapple; reserve juice. Line a 9 x 13-inch dish with pineapple. Top pineapple generously with marshmallows. Dissolve gelatin in boiling water and pour over marshmallows. When cool, refrigerate; add water to pineapple juice to make 1 cup. Mix cornstarch with a little of the liquid. Beat egg well. Mix	all together and add salt and butter. Cook this mixture, stirring constantly until thickened, then cool thoroughly. Whip	cream and blend 2 mixtures. Top gelatin mixture with it.	Top this with coconut, nuts and a few	cut up	maraschino cherries. Refrigerate until serving time.	Serves 15.
Mix all ingredients together and chill in the refrigerator for 2 hours or overnight. Serve on lettuce leaf. Yields 6 servings.
Dissolve lime in water in large kettle. Add corn and boil for 30 minutes or until hulls loosen. Let stand 30 minutes. Then wash in cold water until dark tips of kernels are removed. Rinse again until water is clean. Use in Posoli.
In a large saucepan over high	heat, bring 6 cups of water to boiling. Add walnuts and reheat to boiling.	Cook for 1 minute. Rinse under running hot	water.	Drain.	In a large bowl, toss walnuts	with sugar. Meanwhile, in electric skillet, heat about 1-inch of salad oil to 350°. With slotted spoon, add about half of the walnuts	to the oil. Fry for 5 minutes or until golden, stirring often. With slotted spoon, place walnuts in coarse sieve over bowl to drain. Sprinkle with salt. Toss lightly to keep walnuts from sticking together. Transfer to waxed paper to cool. Fry remaining walnuts. Let cool at least 1 hour. Store in covered container. Yields 4 cups.
Mix first 3 ingredients and press into long baking dish. Bake for 15 minutes at 350° until brown; cool.
In 6-quart pan on a medium stove, pour oil. Add cardamon, cinnamon and the cloves. When spicy smells come, add onion and hot pepper. When onion gets light brown, add ginger and garlic pastes, turmeric powder and salt. After a few minutes, add water. Allow the water to boil. Add the coriander leaves, minced leaves and the rice. Mix and cover for 7 minutes. Mix again and put in preheated 300° oven for 10 minutes. Remove from oven and remove all the cardamon, cinnamon, cloves and hot pepper. Transfer to serving dish. If you like, garnish with cashew nuts and fried onions and serve it hot.
Mix all ingredients together. Batter should be like pancake batter. Makes about 50 cookies. Recipe can be doubled.
Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint face on front of the pumpkin with a permanent marker or acrylic paint. Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of pumpkin is tender. Put pumpkin on plate. Remove top and serve meat.
Cook sausage until done. Drain well and place into skillet. Stir in rice and cook over low heat for 3 minutes. Add remaining ingredients and simmer until done, stirring occasionally. Takes about 30 minutes.
Simmer sausage in 2 cups water 30 minutes. Add remaining ingredients and simmer 1 hour.
Cut eggplant in half lengthwise; scoop out inside, leaving 1/4-inch shell. Cut scooped out portion into 1-inch squares. Saute in oil 5 minutes or until tender. Heat spaghetti sauce in pan. Add Parmesan cheese, mushrooms and bread crumbs. When heated, add eggplant.
Mix cream cheese and garlic powder until well blended. Spread each tortilla with thin layer of beans. Spread cream cheese mixture over beans. Top with olives and cilantro. Roll tortillas up tightly. Refrigerate 30 minutes. Cut into 1/2-inch slices. Serve with salsa. Yield: 10 servings.
Brown meats; drain. Add onion and cook until tender. Add sugars, ketchup, barbecue sauce, mustard, molasses and seasonings. Mix well. Add beans. Pour into 3-quart casserole. Bake at 350° for 1 hour or put into crock-pot set for 1 hour on high, then low for 4 hours.
Preheat broiler. In flameproof casserole dish, place scallops in a single layer. Mix next 4 ingredients together and toss to coat scallops. Broil until golden, about 2 minutes. Serve over rice.
Mix in food processor or blender. Chill. This will thicken as it chills (about 6 hours). Will keep, refrigerated, for 1 week.
Cook potatoes in boiling water until tender. Drain, peel and mash. Stir in 1/2 the cheese and 1/2 the onions. Spread potato mixture over bottom and up sides of a greased 2-quart rectangular baking dish to form a shell. Combine chicken, vegetables, soup, mustard, garlic powder and pepper; spoon into shell. Cover loosely and bake in oven at 375° for 35 to 45 minutes. Sprinkle with remaining cheese and onions. Let stand 5 minutes before serving.
Unwrap tamales, cut in half lengthwise. Line a 1-1/2 quart casserole with 1/2 of the tamales, chili, onions, chips and cheese. Repeat layers. Bake covered in a 350° oven for 25 minutes. 4 servings.
Spiral a slice of bacon around each chicken breast and place in a glass baking dish. In a medium mixing bowl, mix soup, sour cream and flour. Spoon mixture over top of chicken breasts. Can be topped with cut up green onions. Bake 1 hour at 350°.
Mix Italian salad dressing and buttermilk. Place chicken breasts in a Ziploc bag or flat container with lid and pour mixture over chicken; refrigerate for several hours or overnight. Turn over at least once to make sure chicken is covered, then grill for 20 minutes.
Combine soy sauce, sugar, ginger root and garlic in a large zip-top heavy-duty plastic bag. Place chicken in bag and secure tightly. Refrigerate at least 8 hours, turning bag occasionally. Remove chicken, reserving marinade. Arrange chicken pieces in a 12 x 8 x 2-inch baking dish with thickest portions towards outside of dish. Cover with wax paper and microwave on High for 5 minutes. Reduce to Medium-high (70% power); cover and microwave for 20 minutes, rearranging pieces and topping with marinade after 10 minutes. Serve over Ham-Fried Rice.
Brown hamburger and onion; season to taste. Stir in frozen peas and celery soup. Put mixture in bottom of 9 x 13-inch pan. Spread the Cheddar cheese soup on top. Arrange Tater Tots on top to cover. Bake for 1 hour at 350°.
Sort and wash peas. Place in a 6-quart pressure cooker. Add water, 1 tablespoon oil and next four ingredients. Stir well. Close lid securely to bring to high pressure over high heat, about 7 minutes. Adjust heat to medium or level needed to maintain high pressure. Cook 10 minutes. Remove from heat and cool under cold running water. Remove lid. Drain mixture, reserving 2 cups cooking liquid. Set aside.
Dissolve Jell-O in boiling water. Add frozen strawberries, pineapple and bananas. Pour half of mixture in a mold and place in refrigerator to set. When firm, spread with a tasty cheese spread and pour remaining Jell-O mixture over it. Chill until firm.
Preheat oven to 350°. Beat Ricotta until smooth with electric hand mixer. Gradually beat in sugar. Add eggs, 1 at a time. Sift together flour, cinnamon, allspice, ginger and salt and add to mixture. Beat in pumpkin, half and half and bourbon.
Beat one of the eggs and combine with 1/2 cup of the milk and 2/3 cup of the sugar. Cook and stir over medium heat for about 2 minutes. Add the chocolate; reduce heat and cook until chocolate is melted and mixture thickens. Cool to room temperature. Meanwhile, cream margarine; add remaining cup of sugar gradually. Cream until light and fluffy. Add remaining eggs, one at a time and beat well after each. Sift flour; measure and sift again with soda and salt. Combine milk and vanilla, then add flour mixture and milk alternately to the creamed mixture, beginning and ending with flour. Stir in cooled chocolate mixture and beat until well blended. Pour into three 8-inch round layer pans which have been greased and floured on the bottom. Bake in a 350° oven for 25 to 30 minutes.
Prepare your favorite pastry recipe. Preheat oven to 425°. Shape pastry into balls, one slightly larger than the other; flatten into disks. On lightly floured surface, roll larger disk into 11-inch circle. Fit loosely into 9-inch pie plate.
Mix first 5 ingredients; then add eggs and mix. Add rest of ingredients and blend. Bake at 350° for 10 to 12 minutes on ungreased cookie sheet.
Brown beef in butter. Drain and add rest of ingredients, except tomatoes. Simmer for one hour. Add 1 cup tomatoes, mashed, and cook for 15 minutes more.
Mix flour, sugar and milk, and add peaches, including juice, in 2 1/2-quart ovenproof glass bowl. Bake at 375° for 30 minutes. Add spoon of shortening on top of mix. Do not mix into the batter. Bake another 30 minutes or until top is golden brown. Top will be crusty.
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
Press points of rolls to center of 12-inch pizza pan. Pat to seal perforations. Brown sausage. Drain. Spoon over crust. Sprinkle hash browns and cheese over sausage. Beat eggs, milk, salt and pepper. Pour over pizza. Sprinkle Parmesan cheese on top. Bake at 375° for 30 minutes.
Prepare all juices and jello as directed on packages (do not cool the jello). Combine these in large container. Add remaining ingredients, mixing well. Freeze overnight. Thaw about 3 1/2 hours before serving. Makes a slush. Makes about 2 gallons.
Heat margarine in skillet. Add meat and fry until richly browned. Add onion, garlic, green peppers, celery, pepper and 2 to 3 cups water. Cover and cook 20 to 50 minutes or until meat is tender. Add water as necessary. During the last 10 minutes, add beef bouillon. Blend cornstarch with 2 tablespoons water and soy sauce. Stir into meat mixture and cook, uncovered, 5 minutes longer. Serve on rice.
Mix soup and margarine and stir. Drain mushrooms and reserve liquid. Add enough water to the mushroom liquid to make 1 1/2 cups total. Add mushrooms, liquid and rice to soup mixture and stir well. Pour into a 10 x 6-inch (about) baking dish. Cover tightly with foil and bake at 350° for 1 hour. Serves 8.
Add to the eggs the salt, pepper, cracker crumbs, pimento, cheese and milk. Stir in asparagus. Pour into greased 1 1/2-quart (7 x 11-inch) casserole. Pour butter over top. Bake, uncovered, in moderate oven (350°) until custard has set, about 30 minutes. Makes 6 to 8 servings.
Mix soup, water and soup mix together in bowl. Put roast in pan; pour mix over. Seal with foil and put lid on. Cook at 350° for 1 hour for each pound of roast. Cool and refrigerate overnight. Don't open foil. Skim fat off top. Slice beef and heat at 300° for 1 hour.
Sift together dry ingredients; work in 1 cup of Crisco. Dissolve yeast in about 2 tablespoons of warm tap water; set aside. Pour buttermilk into flour mixture; add yeast. Mix and knead well. Form into a ball; cover and let rise until doubled in size. Punch down and refrigerate covered overnight.