HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti and drain. Cook meat with onion, green pepper, celery and season to taste; drain well. Mix spaghetti with butter, eggs and Parmesan cheese. Mix meat with spaghetti sauce.
Mix mandarin oranges, Cool Whip, fruit cocktail, pineapple, vanilla instant pudding and lemon instant pudding. Put in refrigerator until time to serve.
Melt oleo in Pyrex dish; pour butter into bowl and add all ingredients. Mix well. Pour back into dish you used to melt butter. Bake at 350° for 25 minutes.
Place chicken in casserole dish. Pour rice, water and soups over top. Salt and pepper. Cover with foil. Bake at 300° for 2 hours.
Take first 3 ingredients and marinate overnight. After they have marinated, place on paper towel to absorb excess. Take a liver and wrap in a piece of bacon; secure with toothpick. Place on foil lined cookie sheet. Bake at 350° for 30 minutes or until done. Before placing on cookie sheet, roll livers in brown sugar.
In a gallon glass or plastic jug, pour starter juice. Add 2 1/2 cups sugar and peaches. Stir every 10 days with a wooden spoon.
Cook raisins in 2 cups water until moist. Sift flour, salt, baking soda, nutmeg, cinnamon and cocoa. Set aside. Add to raisins, vanilla, eggs, oil, Sweet 'N Low and applesauce. Add to flour mixture. Grease and flour a 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
In a small bowl, combine marinade ingredients. Cut vegetables into pieces appropriate for skewering. Place vegetables in a large bowl. Pour marinade over and toss to coat well. Marinate up to 2 hours. Reserve marinade. Place vegetables on skewers (on type of vegetable per skewers). Cook vegetables over medium grill for 7 to 15 minutes, turning and basting with remaining marinade frequently until fork-tender. When cooked, push vegetables off skewers into serving dish and toss gently.
Combine cracker crumbs and sugar. Drizzle melted butter into the mixture to moisten. Using your fingertips, press the graham cracker mixture into the bottom of a 10-inch round spring-form pan. Place the pan in the refrigerator for 15 minutes or until crust is firm to the touch.
Combine sugar and water in a small heavy saucepan. Heat slowly, stirring constantly, until sugar dissolves, then cook rapidly, without stirring, to 300° on a candy thermometer, or until a spoonful of syrup poured into a cup of cold water forms hard brittle threads that break when pressed.
Mix pie filling and pineapple in baking pan. Pour cake mix over; top with pecans and dot with the oleo. Bake at 350° for 30 to 35 minutes or golden brown.
Grate onions, fine or drop in food processor or blender. At room temperature, combine 1st three ingredients and form one large ball or two smaller ones. Roll in chopped nuts or paprika to cover.
In saucepan, combine vinegar, wine, shallots and tarragon. Bring to a boil and cook until reduced by half (3 to 4 tablespoons). Place egg yolks and butter in top half of double boiler over hot water and beat until thick. Strain vinegar mixture into egg mixture. Gradually add melted butter, stirring constantly until thickened. Add seasonings. Serve over beef or other grilled meats.
*Peaches, apricots, pineapple chunks, pears, mandarin oranges or equivalents; for ham use only pineapple chunks and maraschino cherries.
Grease and flour a 13 x 9 1/4-inch cake pan. Preheat oven to 350°. Sprinkle chopped nuts and coconut in bottom of pan.
Wash and dry tomatoes. Cut in halves and scoop out seeds. Lay tomatoes in shallow pan, coated with Mazola oil. Crumble bread in bowl. Add parsley, basil, remaining oil, garlic salt, onion powder, salt and pepper. Mix very lightly. Place ingredients on each half tomato. Bake in 375° oven 25 to 30 minutes.
Mix together all ingredients with hands. Add ketchup as needed while mixing. When mixed well, form into a loaf and put into pan. Cover with foil. Bake 55 to 60 minutes at 350°. Uncover and bake until brown. Remove from grease. Serve warm.
Melt butter in saucepan. Stir in sugar; add flour. Stir until a ball forms. Spread into a pie plate with spoon or fingers on bottom and up the sides. Pour 1 can cherry pie filling over crust. Add topping and bake 50 to 60 minutes at 350°. Do not preheat oven.
Layer strawberries in bottom of Pyrex dish. Spread pineapple over strawberries. Sprinkle cake mix over mixture and cut butter over cake mix. Bake at 300° for 50 to 60 minutes, then let cool and put Cool Whip on top.
In skillet, melt butter. Add cubed apples and cook until tender. Add brown sugar and white sugar. Stir and cook until sugar is melted. Stir in cinnamon, catsup, molasses and salt. Add beans and mix well. Pour into 2-quart casserole. Bake at 400° for 30 minutes. Reduce temperature to 350° and bake another 30 minutes.
Cook pasta according to package directions. Rinse with cold water; drain well. Combine with remaining ingredients, mixing gently but thoroughly. Cover; chill 4 hours or overnight. Yield: 6 servings.
Combine crushed crackers, melted oleo and 2 tablespoons sugar together and line bottom of 9 x 13 x 2-inch Pyrex. Save enough crumbs to sprinkle on top.
Cook chicken in boiling water until done. Debone. Mix chicken, broth and soup together. Place into greased 9 x 13-inch pan. Add drained Veg-All. Mix flour, milk and margarine together and pour over chicken mixture. Bake at 350° for about 1 hour.
Cook macaroni. Drain water. Place half the macaroni in ungreased baking dish. Slice half the butter. Lay over macaroni. Slice half of the cheese and lay over the macaroni. Add 1/2 cup of milk. Add a small portion of salt and pepper. Repeat all ingredients. Heat oven to 375°. Cover and bake 30 minutes. Uncover. Bake 15 minutes longer.
Mix first 6 ingredients. Salt and pepper and pour over cooked carrots, bell pepper and onion; toss slightly and refrigerate several hours or overnight. Serves 6 to 8.
Trim dark green and pink parts from rind; cut in 1-inch squares. Measure 6 cups. Soak overnight in solution of salt and 1-quart water (it may take more). Drain; rinse rind; cover with cold water. Cook abuut 25 minutes or until just tender.
Combine flour, salt, soda, sugar and cinnamon in large bowl; mix well. Beat vanilla, oil and eggs in small mixer bowl until foamy. Add to flour mixture; mix well. Stir in apples and walnuts. Pour into greased and floured 9 x 13-inch cake pan. Bake at 325° for 1 hour. Cool. Spread with Cream Cheese Frosting. Yield: 15 servings.
Dissolve gelatin in hot water. Add remaining ingredients in order given. Pour into 8 x 12 1/2-inch pan. Cover and refrigerate. Serve on crisp lettuce.
Coat fish fillet with this layer of mayonnaise. Season with salt and lemon pepper. Roll in crushed cracker crumbs. Place in shallow pan, sprayed with nonstick cooking spray. Bake at 400° until flaky.
Toss together corn, bell pepper, onion, oil and vinegar in a medium bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
In a large iron skillet, cook meat, onions and bell pepper. Stir in corn, mashed potatoes, salt, pepper and hot sauce. Press down in skillet. Top with 1/2 cup cheese.
Drain. Soak 12 hours. Bake at 325° for 3 to 4 hours.
Melt butter. Add onions and saute until golden. Add corn, milk, crumbs, eggs and a little salt and pepper. Pour into a greased casserole. Bake at 350° for 45 to 50 minutes.
Combine salt and flour. Mix in shortening and butter until mixture resembles coarse crumbs. Add milk, mixing until dough forms. Knead dough, forming it into a ball.
Place pared, cut apples in a large bowl. Combine 1/2 cup sugar, 2 tablespoons flour and nutmeg in a cup, then sprinkle over apples to cover top. Combine 1/2 cup sugar and 1/2 cup flour in a small bowl. Cut in butter, then sprinkle over apples to cover top. Slide pie into a heavy brown paper bag, large enough to cover pie loosely. Fold open end over twice and fasten with paper clips. Place in hot oven (425°) and bake 1 hour. Slit bag open and cool on wire rack.
Spread potatoes in 9 x 13 pan. Sprinkle with onions, salt and pepper. Mix soup, cream cheese, milk and butter. Pour over potatoes. Sprinkle cheese on (in the last 5 minutes of baking). Bake at 350° for 1 1/2 hours.
Slice sausage into bite size pieces. Add other ingredients into covered casserole dish. Mix well. Cook about 1 hour at 350°.
Chop steak into thin 2-inch long strips. Fry steak in grease until browned. Drain grease. Place steak in deep fryer or large frying pan. (No grease.) Peel and slice potatoes. Place them on top of the steak. Peel, slice and tear apart onions. Place on top of potatoes, slice carrots and place on top of onions. Pour 1 can of tomato soup and 1 can water over top (more water may be needed). Cover. Let cook on medium heat for approximately 2 hours. Salt and pepper to taste.
Mix all ingredients thoroughly in a small mixing bowl. Refrigerate at least 2 hours before serving. Serve with raw vegetables.
Mix soups and sour cream. Fold chicken into mixture. Pour into casserole dish.
Brown hamburger, onion and taco mixture. Add other ingredients and simmer. Freezes well.
Brown hamburger. Add cheese soup and milk; heat and mix. Cover bottom of pan with potatoes; pour hamburger mixture over potatoes. Mix together the tomato soup, chopped onion, oregano, pepper and sugar. Spread this over hamburger mixture. Put sliced pepperoni on top. Bake at 350° for 1 to 1 1/2 hours or until potatoes are cooked. Melt cheese on top.
Combine walnuts, dates, raisins and baking soda. Add boiling water and set aside. Combine sugar and oil in mixing bowl. Add flour, then eggs, one at a time, blending well. Add vanilla and lemon rind. Stir in fruit and nut mixture. Put in greased loaf pan. Bake at 350° for approximately 1 1/2 hours.
Mix mayonnaise, mustard and salt in a 1 1/2-quart bowl; toss with remaining ingredients. Cover; refrigerate at least 2 hours. Refrigerate any leftover salad immediately.
Cook broccoli. Melt margarine and add flour; blend well. Add milk slowly; bring to a boil. Add cheese slowly (don't boil). Add broccoli.
Sift sugar, flour and nutmeg together. Add to beaten eggs. Add meal and vinegar. Melt butter or margarine slightly and add. Pour mixture into unbaked pie shell and bake at 325° for 45 minutes.
In 3-quart saucepan, melt butter over medium heat (5 to 7 minutes). Add all ingredients except tomatoes and cheese. Saute 5 to 7 minutes. Add cooked spaghetti; stir to blend. Continue cooking over medium heat. Stir occasionally until heated (3 to 5 minutes). Remove from heat; add tomatoes; cover and let stand 1 minute or until tomatoes are heated. Sprinkle with cheese and serve. Serves six (1 1/2 cups each). When preparing shrimp, you will have to cook in boiling water for 10 minutes prior to adding to other ingredients.
In large bowl, combine cake mix, 2 eggs, butter and dry frosting mix. By hand, stir until cake is moistened. Press in ungreased 13 x 9-inch baking pan. Bake at 350° for 10 to 15 minutes until toothpick inserted in middle comes out clean.
Cook onions, garlic and ginger in butter until lightly browned. Add curry, flour, salt and pepper and blend. Add chicken broth gradually and cook and stir until thick. Add shrimp. Serve over rice. Serves 4.
Melt butter and cocoa; add to eggs and sugar and mix. Then add salt, flour and baking powder. Mix together and put in greased dripper pan. Bake at 370° for 27 minutes.
Mix everything by blending or mixing. Put the tomato, cut in wedges, on top of the salad.
Cook rice in water and salt at medium heat until all the water is absorbed. Add milk, vanilla and sugar until desired consistency (a little softer than you want to end up with). Add egg and raisins and cook for 4 to 5 minutes longer. Great served warm or cold!
Start the night before you cook beans. Clean beans thoroughly, getting all the rocks and dirt out of them. I don't like doing this part so I get Claudia to do this. After beans are cleaned, soak overnight in water. After the chicken crows and you've had a couple cups of coffee, put beans and water they soaked in all night in a pan large enough to hold it all. Put on stove and light fire. Add ham hocks and cubed ham at this time. If you have an electric roaster, cook in this; that's what I prefer. Cook beans all day, stirring occasionally, and adding water as needed. Now these beans will be fit for supper with your favorite cornbread and some fried taters and onions. And don't forget some sliced fresh onions. Yum! Yum!
Mix milk and pudding. Stir in sour cream and half of Cool Whip in large pan. Place a layer of wafers on bottom, top with bananas and pudding mixture. Repeat layers. Top with remaining Cool Whip and chill for a few hours. It is better to prepare a day ahead.
Blend cream cheese, pineapple, bell pepper, onion, salt and 1 cup of the pecans. Chill. Shape into 2 balls and roll in remaining pecans. Serve with assorted crackers.
Preheat oven to 450°. In a large bowl, beat eggs slightly with egg beater; beat in 1 cup milk. Sift and measure 1 cup all-purpose flour. Resift into milk-egg mixture with salt. Beat until smooth. Measure 1/2 cup hot drippings form roasting 13 x 9 x 2-inch pan. Pour pudding batter into pan. Bake at 450° for 20 to 25 minutes. Cut into squares and serve with roast beef and gravy.
Boil chicken until tender with enough water to make stock for dumplins (approximately 2 quarts). Debone chicken and reserve separate from broth. Mix flour, salt and pepper. Add enough cold water to make dough with consistency to roll out. In small portions, roll out between wax paper with generous additional amount of flour. Cut in 2-inch strips. Add gradually to slow boiling broth, stretching and breaking into 2 or 3-inch pieces. Use fork and push dumplin over to make room in juice to cook next piece. Continue until all is used, shaking cooker occasionally to keep from sticking, until done. Add margarine and milk. Reheat. Serve.
Sift together flour, baking soda and salt, set aside. Cream together butter with sugars. Beat in egg. Blend in undeluted orange concentrate, orange rind and dry ingredients. Stir in peanuts. Chill dough. Shape into 2 rolls, 2 inches in diameter. Wrap in waxed paper. Refrigerate several hours or overnight. Cut into 1\4 inch slices. Place on ungreased baking sheet. Bake at 400 ° for 10 to 12 min. or until lightly browned. Makes about 4 dozen.
Mix and pour	into greased 9 x 13-inch pan.	Bake at 350° for 30 minutes.
Saute onion and mushrooms in butter. Add bouillon, hot water and stuffing mix. Mix well. Set aside. Lightly pound chicken breasts so they lay flat. Place some stuffing on each breast and roll up around stuffing. Place breasts, seam side down, in a 1 1/2-quart casserole. Place remaining stuffing along side of breasts. Combine sour cream and soup. Mix well and pour over rolled breast. Sprinkle with paprika. Cover tightly. Bake about 35 to 40 minutes in a 350° oven.
Preheat oven to 375°. Cut each unpeeled potato into 8 wedges. Arrange wedges, peel side down, in 2 shallow baking pans. Combine remaining ingredients and brush over potatoes. Brush oil mix over potatoes. Bake for 45 minutes or until golden brown and tender, brushing occasionally with oil mixture. Serves 8.
In skillet, lightly brown hot dogs and onion in butter and spices. Add beans, catsup, mustard and brown sugar. Mix thoroughly. Pour into casserole and bake, uncovered, 30 minutes at 350°.
Combine corn, eggs, muffin mix and sour cream. Add cooled, melted butter, salt and pepper. Pour into greased 10-inch square casserole. Bake at 350° for 30 minutes. Sprinkle with Parmesan cheese and return to oven for 15 additional minutes.
Mix all ingredients. Butter 13 x 9 inch pan, layer with doritos followed by chicken mixture. Bake at 350° for 30 minutes.
Spread bean dip on bottom of platter. Mix sour cream, mayo and taco seasoning together. Spread on top of bean dip, then spread on avocado dip. Sprinkle on onions, tomatoes, olives and cheese.
Brown ground beef and drain grease. Add tomatoes, tomato sauce, tomato paste, salt and oregano. Stir and cook for 20 minutes. Cook noodles until tender. Mix cottage cheese, eggs, salt and pepper.
Brown ground beef, bacon and onion. Drain. Combine all other ingredients EXCEPT the beans. Stir in meat mixture. Add beans and stir thoroughly. Bake at 350° for 1 hour or cook in crock-pot on low for 4 to 5 hours.
Mix well. Make into small balls. Place on cookie sheet. Bake at 350° for 15 to 20 minutes.
Cream shortening and sugar. Add egg, then molasses and coffee (instant coffee made double strength is good). Add one cup flour and rest of dry ingredients. Mix well, then add remaining flour. Form into balls the size of a walnut, using flour to prevent sticking.	Place on a greased cookie sheet, flatten slightly, and bake in a 350° oven until light brown, but still soft in the center. Cool on rack or brown paper. Makes about 5 dozen medium large cookies.
Mix first 4 ingredients, let boil 7 minutes or until desired thickness. Add flavorings and butter after cooled 15 minutes if desired.
In a 10-inch skillet cook zucchini and onion until tender in oleo (about 10 minutes). Stir in parsley and seasonings. In a large bowl, blend in eggs and cheese. Stir in vegetable mixture. Separate crescent rolls and put into 10-inch pie plate. Press in bottom and sides. Spread with mustard. Pour vegetable mixture evenly into crust. Bake 18 to 20 minutes until knife inserted comes out clean. If crust becomes too brown, cover with foil the last 10 minutes. Let stand 10 minutes before serving. Also good cold.
In a skillet, cook beef, onion, salt and pepper over medium heat until no longer pink. Drain and cool. Place 2 biscuits overlapping on a floured surface. Roll out into 5-inch oval. Place 3 tablespoons meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling. Press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. Place on a greased baking sheet. Prick tops with a fork. Bake at 400° for 10 minutes or until golden brown. Yield: 5 servings.
Preheat oven broiler to 400°. In medium bowl, stir together first six ingredients until smooth. Stir in black olives and cheese. Spread 2 tablespoons of mixture on each muffin half, then cut into quarters. Broil 1 inch apart on cookie sheet until top is bubbly and cheese is melted, about 3 to 5 minutes. Watch closely. Remove from oven and serve immediately. Makes 4 dozen appetizers.
Cream margarine and sugars. Add the egg and beat. Sift flour and soda together. Add to sugar mixture alternately with buttermilk. Add 1 teaspoon vanilla. Crush 4 candy bars. Mix with 1/2 cup nuts. Add to batter and stir. Pour into a greased sheet cake pan. Crush the other 4 candy bars. Mix with the other 1/2 cup nuts. Sprinkle over top. Bake at 350° for 30 to 40 minutes or until it tests done.
Combine peanut butter and honey; gradually add milk. Add Miracle Whip; mix well. Chill. Combine fruit and celery. Toss with salad dressing mixture to coat. Serve in lettuce lined bowl.
Grease a 13 x 9 x 2-inch pan. Mix ingredients and spread in pan. Bake for 25 minutes at 375°. Cut into squares and serve.
Soak cucumbers in solution of 1 cup pickling lime to 1 gallon of water for 24 hours. Rinse and soak in clear water for 3 hours; drain and rinse again. Simmer rings in solution of 1 cup vinegar, 1 cup water, alum and red food color; do not boil. Drain and cover with syrup mixture of 2 cups vinegar, 2 cups water, sugar, cinnamon and red hot candies; bring to boil until red hots melt. Drain rings and cover with syrup mixture, boiling hot. Pack rings in jar and seal.
Drain all beans well, and rinse in cold water. At least 2 hours before serving, marinate beans in rest of ingredients. Serve plain or on lettuce leaf. This mixture is even better if made the day before it is to be served.
Stir the first 5 ingredients in a saucepan. Cook over medium heat to a soft ball stage or 235°. Remove from heat and add butter and vanilla. Beat until smooth. Pour into an 8-inch pan.
Dissolve jello and let it start to set up. Add pineapple, cranberry and nuts.
Stir apples and sugar together. Let stand 1 hour. Stir flour and spices together. Beat eggs; add oil, vanilla and apples. Add flour mixture. Stir in nuts. Divide between 2 sprayed loaf pans. Bake at 350° for 1 hour or until done.
Chop artichokes; mix with diced chilies and line in bottom of dish. Spread layer of mayonnaise over artichokes. Cover with shredded Jack cheese. Bake 20 minutes at 350° or microwave on High for 5 minutes. Serve hot with king-size Fritos.
Place all ingredients in large pan. Bring to boil and stir all the time. When the mixture reaches 246° on a candy thermometer, pour into a 13 x 9-inch pan greased with butter. Mark in squares, wrap in waxed paper when cool. You can dip in chocolate. (Don't add the walnuts until just before you pour in buttered dish.)
In medium saucepan, heat green beans until very hot. Remove from heat and drain. Add margarine and bread crumbs. Mix until beans are evenly coated. Serve with your favorite meat, poultry or fish.
Whip cream until it holds its shape. Add eggs and whip until light as foam. Add sugar and beat again. Add vanilla. Sift flour, salt and baking powder together and add to egg mixture. Bake in greased layer cake pans in a 350° oven for 25 to 30 minutes. Makes two 8-inch layers. Cool and spread with your favorite icing or whipped cream between the layers and on top.
Combine cream cheese and powdered sugar. Spread onto a serving plate. Layer cheese mixture with caramel. Layer caramel with pecans. Arrange fruit slices around dip mixture.
Mash yolks in bowl. Add sour cream. Mix well, then press mixture through a sieve. Season with salt and pepper. Add vinegar and fresh chopped herbs. Chill. Great on sliced cucumbers and tomatoes.
Put cabbage, onions, green peppers, tomatoes and red peppers in alternate layers in an enamel pan. Sprinkle each layer with salt and top with a complete covering of salt. Let stand 12 hours. Drain. Put vinegar, sugar, mustard, mustard seed and celery seed in enamel kettle. Tie cloves in cheesecloth and add to mixture. Bring to boiling point, add vegetable mixture and simmer slowly until all are tender, about 1/2 hour. Remove cloves; pack mixture into hot clear jar. Seal at once.
Mix all together and bake at 350° for 1 hour. Recipe may be cut in half.
Fill large container of a pressure cooker halfway with water; add Old Bay. Bring to a boil; add potatoes. Return to a boil and cook 10 minutes. Add sausage and corn. Return to a boil and cook 10 minutes. Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Remove with a slotted spoon onto a large platter or newspaper lined table. Serve with additional Old Bay and cocktail sauce. Yield: 12 servings.
Mix ingredients together. Roll out by hand or biscuit cutter. Grease pan thoroughly. Place biscuits in pan. Bake at 500° until brown.
Combine water and cornmeal in small bowl. Bring broth to boil in heavy saucepan, gradually add cornmeal mixture, stirring until well blended. Reduce heat to low until polenta is very thick, stirring occasionally, about 15 minutes. Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Sprinkle with remaining 1/2 cup cheese.
Steam squash and onion. Mash. Add remaining ingredients. Bake in covered, lightly greased casserole dish for 30 to 45 minutes at 325°.
Mix all ingredients together. Store in tightly sealed container. Serve 1/2 teaspoon in 1 cup boiling water. Also good served over ice.
Grease a 13 x 9-inch baking pan. Melt butter in a pan. Add onions and garlic. Saute until golden. Let cool. Dice bread and soak in milk.
Cook in pan juice from pineapple, flour, sugar, egg and vinegar until thick, about 10 to 15 minutes; cool.	Add to Cool Whip and pour over apples, pineapple and marshmallows; nuts may be added. Mix well and chill. I use Spanish cocktail peanuts for the nuts. Tastes like a taffy apple. Best if made the day before and nuts added a couple of hours before serving.
Boil chicken and pick off bone. Cook broccoli. Mix mushroom soup, Miracle Whip and lemon juice. Then layer in greased baking dish broccoli and chicken. Pour sauce mixture over chicken. Sprinkle with cheese or Cheez Whiz and bake at 350° for 35 minutes. Also can cook rice and pour mixture over.