HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare linguini. Meanwhile, bring chicken broth to boil, add broccoli, reduce heat and cook, covered, for 3 minutes. Drain and set aside. In 10-inch skillet, heat oil, add shrimp and cook 3 minutes, stirring frequently. Stir in broccoli, tomato, olives and red pepper. Cook 1 to 3 minutes. Drain linguini and arrange on serving plate. Spoon shrimp mixture over.
Place all ingredients in casserole sprayed with Pam. Bake at 300° for 1 1/2 to 2 hours or until nice and sticky.
Layer ingredients as listed in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool and cut into squares.
Cut turkey into 1-inch pieces. Combine with broccoli and water. Cover; microwave on High 9 to 11 minutes. Combine other ingredients; add to turkey. Microwave for 7 to 8 minutes. Sprinkle with paprika. (I use cooked turkey or chicken and use cooked fresh broccoli, then just combine everything and microwave for 10 minutes.)
Put peas and string beans in large strainer; add cut up onion and celery. Mix sugar, vinegar, oil and salt together. Stir until sugar and salt are melted. Add to pea mixture and refrigerate for 3 hours or overnight.
In medium bowl, combine yogurt, mayo, dill weed and celery salt; blend well. Stir in remaining ingredients. Cover; refrigerate several hours to blend flavors. Serve with crisp vegie dippers or a country bread, cut into pieces. Makes 4 cups.
Peel and grate potatoes and onion into large bowl. Stir in egg, flour, salt and pepper. In large heavy skillet, heat 1/4 inch oil. Drop potato mixture, a heaping tablespoonful at a time, into hot oil and flatten with a spatula. Fry latkes several at a time about 2 minutes on one side; turn and fry on other side 1 minute or until golden. Drain on paper towel. Keep warm in 200° oven until all latkes are fried.
Slice steak thinly across grain and cut into strips 2 inches long. Place garlic in hot oil and remove after a few minutes. Brown meat in oil. Add onion, green pepper, salt, pepper and ginger. Cook over medium heat, stirring constantly, until just tender.
Brown beef; drain fat. Add Ragu and water to beef; mix well. Cover bottom of 9 x 13-inch baking dish with 1 1/2 cups of sauce mix. Arrange a layer of noodles on top of sauce. Spread 1/2 of the cottage cheese, then 1/2 of the Mozzarella over noodles. Sprinkle with 2 tablespoons Parmesan. Add another layer of sauce, then noodles. Add remaining cottage cheese and Mozzarella and Parmesan. Top with another layer of noodles, then remaining sauce, spreading to cover all edges of noodles. Sprinkle with Parmesan and cover with foil. Bake at 350° for 1 hour and 10 minutes.
Mix with enough evaporated milk to make a thick mixture. Pour into shallow loaf pan lined with pastry. Spread pastry over top filling. Let cool slow until pastry is done.
Mix first 7 ingredients. Chill several hours, then shape into ball. Roll in parsley. Yield: 2 1/2 cups. Serve with crackers.
Mix altogether onions, saltines, beef, egg and seasonings; mix well. Form mixture into 1-inch diameter balls. Roll in flour (shake off excess flour by rolling in hands). Saute in remaining butter until lightly browned. Remove to larger pan as meatballs are browned. When all are browned add stock. Cover and simmer gently for 10 minutes. As meatballs simmer the gravy will thicken. Just add a little water to thin to a smooth consistency. Recipe can be cut down to half on all ingredients to make a smaller batch.
In mixing bowl, blend pudding, sour cream and milk. Heat chips and oil until chips melt and mixture is smooth. Add to pudding, beating on high speed until smooth. Pour into crust. Refrigerate several hours. Garnish with whipped topping.
Combine all ingredients except cheese and chips. Put in 9 x 13-inch baking dish. Sprinkle chips and cheese on top. Bake at 325° for 45 minutes.
Put chicken pieces in bottom of a 2 or 3-quart shallow baking dish. Mix mushroom soup with 1/2 cup milk and pour over chicken. Set aside. Prepare stuffing mix according to package directions but adding carrots, onion and celery with seasoning packet. Pour stuffing over chicken mixture. Heat oven to 400°. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes longer, until chicken is fork-tender. May not take that long. (Chicken breasts can be sliced or cut into small chunks before cooking.)
Boil chicken and debone. Shred. Save broth. Break cornbread and slices of bread. Mix together all other ingredients except margarine. Add chicken. Pour into crock-pot and add margarine on top. Mixture is best if good and soupy. May add some more broth from boiled chicken. Cover. Cook on low 4 hours or high 2 hours. Makes 16 servings.
Mix dressing and cheese well. Add other ingredients; mix lightly. Chill. Garnish with boiled eggs and serve with freshly ground black pepper if desired.
Drain peppers, slit open and remove seeds. Combine cream cheese, bacon and onion. Stuff peppers.
Combine spinach, 1/4 cup picante sauce, cheese, nuts, oil and garlic in food processor or blender. Mix until smooth. Transfer to a small bowl. Stir in remaining picante sauce. Toss spinach mixture with hot cooked pasta. Sprinkle with additional chopped nuts, if desired, and serve with additional picante sauce. Makes 4 to 6 servings.
Combine beef stew meat, sliced carrots, potato pieces, celery, green pepper and onion. Sprinkle tapioca, sugar, salt and pepper on top. Pour V-8 juice over all. Cover and bake in 300° oven for 5 hours. Do not mix or lift lid until done.
In mixing bowl, combine the cake mix, topping and egg. Beat with mixer on medium until blended. Batter will be sticky. Drop by teaspoonful into confectioners sugar. Roll lightly to coat. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes until lightly browned. Makes 5 to 6 dozen.
Bake cake in a 13 x 9-inch pan. Let cool completely. Cut into cubes. In a large bowl, layer cake cubes, pudding, candy bars and Cool Whip. Then start over again until everything is used up. This makes a great dessert for large gatherings. Great when there are a lot of kids.
Blend shortening and sugar thoroughly. Add egg and beat well. Stir in chocolate bits and cereal. Add vanilla. Press mix into rounded tablespoon and drop on lightly greased baking sheet. Preheat oven to 350°. Bake 10 to 15 minutes. Let cool slightly. Remove. Makes approximately 4 dozen cookies.
Pour in a 9 x 13-inch pan and bake 35 to 40 minutes at 350°.
Heat oven, before starting to mix ingredients, to 350°. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Add salt and vanilla; mix well.	Fold in nuts and chocolate bits. Turn off	oven. Drop cookie mixture by teaspoonful onto greased cookie sheet. Leave cookies in oven overnight.	(Do not open door.)
Cut round steak into bite size pieces. Put in heavy skillet with oil. Brown meat. Add soup mix and water. Cover. Cook over low heat several hours until meat is tender. Check for enough water periodically. Just before serving, add sour cream. Serve over rice or noodles.
Mix all ingredients in one	bowl and beat with an electric mixer until well blended.	Pour batter into a greased and floured 9	x 13-inch cake pan.	Bake at 350° until a toothpick pressed into the cake's center comes out clean. Top the cake with chocolate buttercream frosting while it is still hot.
Cut fish into serving size pieces. For sauce, in a small saucepan, combine chicken broth, 1 tablespoon soy sauce, cornstarch and five-spice powder. Stir in dried fruit bits or raisins and celery. Cook and stir sauce until thickened and bubbly. Cook and stir for 2 minutes more. Cover the sauce to keep warm. In a medium mixing bowl, combine boiling water, couscous, parsley and salt. Cover; let stand for 5 minutes.
Layer the ingredients in a greased casserole pan and bake at 350° until brown.
Bring to boil sugar, water and cream of tartar. Stir in crackers. Pour in unbaked pie shell. Dot with butter and sprinkle with allspice. Bake at 450° until done.
In a preheated oven at 350°, cook sausages until partially cooked. Using a long casserole dish that the sausages have been cooked in (size of pan depends on how many are being served), pour Yorkshire Pudding batter over sausages (see recipe in this book). Remember, the more you serve, the more batter you will need. Cook for 25 to 30 minutes at 400°. Keep watch; you do not want it to burn. Normally served with potatoes, vegetables and gravy.
Brown meat on both sides in oil. Sprinkle roast with salt. Combine wine vinegar, catsup, soy sauce, Worcestershire sauce, garlic, Italian seasonings, dry mustard and 1/4 cup water; pour mixture over meat. Cover meat; simmer until meat is tender, 1 3/4 hours. Serves 6 to 8.
Melt the caramels with margarine and water in saucepan over low heat, stirring occasionally, until sauce is smooth. Add noodles and peanuts (noodles can be broken and nuts chopped, if desired). Drop by teaspoonfuls onto cookie sheet greased with margarine.
Wash and drain cucumbers. Slice; add onions and garlic. Add salt and mix; cover with ice cubes. Let stand 3 hours. Drain; remove garlic cloves. Combine sugar, spices and vinegar; heat just to boiling. Add drained cucumbers and onion slices and heat 5 minutes. Pack hot pickles loosely into clean hot jars. Seal and process in a boiling water bath for 5 minutes.
Cream shortening and sugars. Add egg and vanilla, then add flour, salt and soda. Add chips and nuts. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
Mix well and pour into greased round baking pans. Bake at 350° for about 20 to 25 minutes. Check often.
Mix cheese and flour by tossing; set aside. Melt margarine in a large skillet and saute onion slices until tender, breaking them into rings as you stir. Next, line the pie shell with most of the onions, then all the floured cheese and finally, top with remaining onions. Combine remaining ingredients and pour over the top. Bake in a preheated 400° oven for 15 minutes, then reduce to 325° for another 25 to 30 minutes or until filling sets.
Pour boiling water over jello and mix; add raspberries and applesauce. Put in container to set. Serve as salad or with Cool Whip as dessert. (Recipe can be doubled to serve 10 to 12.)
Mix sugar, water and cream of tartar in saucepan; bring to a boil, then reduce heat to low. Then add 5 or 6 crackers at a time in syrup until soggy, then place in unbaked pie shell. Continue until all crackers are used. Pour remaining syrup over crackers in	pie shell. Dot with	margarine. Sprinkle with nutmeg and cinnamon to taste. Bake at 350° until edges of pie shell are brown.
Mix butter, peanut butter, powdered sugar and graham crackers. Pat mixture in a 9 x 13-inch pan. Refrigerate until chilled. Melt chips and spread on crust when cooled.
Preheat oven to 450°. Line jelly roll pan with foil and spray generously with cooking spray. Cut potatoes in 1/2-inch strips. Toss in pan with oil, garlic, salt and pepper to coat well. Bake 40 to 45 minutes, tossing once or twice until potatoes are crisp and golden. Serve immediately.
Heat oven to 350°. Mix softened cream cheese with sugar and vanilla. Spread 1 can crescent rolls on bottom of a 9 x 13-inch pan (greased). Add cream cheese on first layer of rolls with second can of rolls on top. Sprinkle cinnamon and nutmeg. Cook in oven according to directions on can. Cut into small squares.
Mix the flour with baking soda. Combine butter or margarine, sugars and pudding mix in a large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins. (Batter will be stiff.) Drop by rounded measuring teaspoonful onto ungreased baking sheet. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Wash and clean mushrooms; cut into slices. Melt butter and cook mushrooms in butter for 3 minutes. Sprinkle with flour and stir well. Add salt and pepper. Add cream and cook another 3 minutes, stirring constantly. Serves 4 people.
Heat oven to 400°. Separate each biscuit into 3 thin layers. Place layers 2 inches apart on ungreased baking sheets. Dice Hormel pepperoni into bits, crosswise. Press scant teaspoon (1 slice) of bits into each biscuit. Spread with 1/2 teaspoon pesto sauce. Top with 1/2 tablespoon cheese. Bake 8 to 10 minutes until golden brown. Serve hot.
Mix all ingredients well. Spread on your favorite bread. Cut in quarters with or without crust.
In a large pan, cook noodles according to package directions. Drain and set aside. In a skillet, cook ground beef, celery, onion and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in basil, oregano, salt, 1/2 teaspoon pepper and Italian herb seasoning. Add cream and cream cheese. Cook and stir over low heat to melt cheese. Stir in wine. Gradually add Cheddar and Gouda cheese, stirring and heating until cheese is nearly melted. Remove from heat. Stir together cottage cheese and egg. Layer 1/2 of the noodles in a greased 13 x 9-inch dish. Top with 1/2 the meat sauce, 1/2 cottage cheese mix and 1/2 Mozzarella. Repeat. Bake 30 to 35 minutes at 375°.
Mix together and bake in unbaked pie shell at 325° for 30 minutes or makes 10 tarts.
Combine green beans in 2-quart dish. Layer half the potatoes, sausage and cheese. Top with remaining potatoes. Combine vegetables, remaining sausage and cheese. Cover; bake at 350° for 30 minutes.
Remove skin from chicken and cook in pressure cooker for 20 minutes. Remove bones from chicken and cut into smaller pieces. Place chicken in casserole dish. Mix sour cream and cream of chicken soup and spread over chicken. Pour cup of chicken broth over other ingredients. Cook at 400° for 15 to 20 minutes.
Arrange broccoli and cauliflower around outer edge of a 12-inch round pizza plate. Place zucchini in center of plate; sprinkle with water. Cover tightly with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at High 5 to 7 minutes, or until crisp-tender, rotating plate once. Let stand, covered, 2 minutes. Combine butter and garlic salt in a 1-cup glass measure. Microwave at High 55 seconds; mix well. Lift plastic wrap from one side of plate; drain. Remove plastic wrap. Arrange tomato wedges around edge of plate. Drizzle butter mixture over vegetables. Sprinkle with cheese; microwave at High 1 to 2 minutes. Yields 8 servings.
Soak bread crumbs in milk; add meat, eggs, onion and seasoning. Mix well; put into pan, greased. Cover with sauce. Bake in moderate oven (350°) 45 minutes to 1 hour.
Bring vegetables to boil and turn off heat. Let vegetables set in pan until cool and drain well. For the best salad, vegetables should be tender, but not completely done. Combine cooled pasta and vegetables with dressing (a little or a lot depending on your preference). Marinate overnight. Before serving, add thinly sliced fresh mushrooms.
While coffee mixture is still warm, combine with sugar. Combine chilled coffee mixture with ice cream, chocolate milk and vanilla. Stir together. Decorate with Cool Whip and shaved chocolate.
Thaw spinach. Blend soft cream cheese with sour cream. Combine cheese with spinach and remaining ingredients and blend well. Pour into a greased casserole. Bake at 350° for 30 to 40 minutes.
Melt butter or margarine in small saucepan. Add baking chocolate and cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth. Pour into small mixing bowl. Add powdered sugar, salt, milk and vanilla; beat until well blended. Chill 10 to 15 minutes or until of spreading consistency. Makes about 2 cups frosting.
Soften cream cheese and mix with spices, Worcestershire sauce and garlic. Add nuts and olives; mix well with hands. Add grated cheese slowly and mix. Roll in paprika. Makes 2 large balls. Can be frozen.
Spray a 9 x 13-inch cake pan with Pam. Spread pecans and coconut in bottom. Mix cake according to directions and pour over nuts and coconut. Melt cream cheese and margarine in microwave. Add sugar to the cheese and margarine; mix well and pour evenly over cake batter. Bake at 350° for 40 to 45 minutes.
Heat; do not boil, sugar, Crisco, salt and milk. Cool to room temperature. Add yeast and eggs. Add flour and mix to about a biscuit consistency. Let rise 1 hour and punch down. Let rise an additional hour. Roll out and cut rolls. Melt butter in baking pan. Dip cut rolls in butter, coating both sides. Let rise another 45 minutes to 1 hour. Bake at 350° until brown about 15 to 20 minutes.
Cook and peel potatoes. Slice potatoes crosswise and arrange in buttered casserole dish. Combine remaining ingredients and boil about 5 minutes. Pour over potatoes. Bake in 375° oven about 30 minutes. Baste potato slices several times. Serves 6.
Cream sugar and shortening until light. Add eggs. Sift flour, salt and cocoa; add alternately with buttermilk and 2 ounces red food color. Mix well. Fold in vinegar and soda mixture. Do not beat. Pour into 2 (8-inch) greased pans. Bake at 350° for 30 to 35 minutes.
Drain and mash pears (save juice). Heat juice of pears and dissolve with the 2 large jellos. Cream the cream cheese with a little milk or cream and dissolve in hot mixture. Add crushed pears and chopped pecans. Fold in whipped cream and let set.
Mix Bisquick, milk and 4 eggs together. Spread in well-greased 9 x 13-inch pan. Mix rest of ingredients and spread over batter. Bake at 375° for 45 minutes or until center is set. Cool slightly before cutting.
Use 6 x 10-inch greased pan. Put 5 to 6 cups sliced apples in pan. Mix together rest of ingredients with fork until crumbly. Pour over apples. Melt 1/3 cup butter and pour over mixture. Sprinkle with 1/2 teaspoon cinnamon. Bake 35 to 40 minutes at 375°.
Mix sugar, peanut butter and margarine with mixer. Add Rice Krispies. Mix and roll in 1-inch balls. Place in freezer.
Preheat oven to 350°. Mix dry ingredients. Dredge chicken in mixture. Brown chicken in margarine in skillet. Place in baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, for one hour. Baste every 15 minutes. Makes 4 servings at 322 calories each.
Cook noodles 15 minutes; drain. Brown meat, add spaghetti sauce. Blend cottage cheese with eggs. In 13 x 9 x 2-inch pan, spread layer of sauce, top with noodles, cottage cheese and egg mixture, noodles, top with sauce, Mozzarella cheese and sprinkle with Parmesan cheese. Bake at 350° for 35 minutes. Let stand 10 minutes and cut.
Cream butter and sugar; add eggs. Add juice and fruit last. Bake at 300° for 2 1/2 to 3 hours. Wrap in cheesecloth and moisten with orange juice.
Drain pineapple, use juice. Cook first 4 ingredients until thick; chill, then fold in pineapple, apples, marshmallows, diced apples and peanuts. Cool.
Combine all ingredients. Pour over steak in crock-pot for 4 to 7 hours. Pour over noodles or rice.
Cut vegetables and cover with water in large pot. Add onion soup mix, garlic, bouillon, salt and pepper. Cook until vegetables are tender.
Bring large pot of water to boil. Stir in tortellini and follow directions on package. Stir in peas and boil per directions. Drain and cool under cold running water. Drain well and place in serving bowl. Sprinkle with olive oil, toss, cover and refrigerate until next day.
Boil potatoes well done. Peel. Mix in all ingredients. Bake in 2 crusts at 325° for 1 hour.
Crumble and brown hamburger with onion. Stir in soups and water. Sprinkle with potatoes. Bake for 1 hour at 350° or until potatoes are tender.
Cook chicken in salted water to cover until tender. Bone chicken and save broth to cook spaghetti in. In a large skillet, melt butter. Add onion, celery and green pepper. Cook until tender. Add mushroom soup, evaporated milk and cheese. Simmer until cheese is melted. Add chicken and soup mixture. Pour into casserole. Makes 3 large casseroles. Sprinkle with cheese. Bake at 350° for 30 minutes.
In pan, mix fruit, nuts and raisins with 1/2 cup flour and set aside. In large bowl, cream butter and sugar. Add eggs. Stir until blended. Add applesauce to which the baking soda has been added. Stir in flour and spices. Mix well. Add floured fruit and nut mixture. Mix. Pour into greased and floured wax paper lined pans. Bake at 325° until done.
Cream the shortening, sugar and eggs until creamy. Add remaining ingredients. Mix well. Drop by spoonfuls onto lightly greased cookie sheet. Flatten with a fork or spoon dipped in hot water. Bake at 350° for 10 to 15 minutes or until brown. Yields 36 cookies.
Dissolve jello in water. Add cranberry sauce and lemon juice. When cool, pour into oiled loaf pan; chill until thickened. Whip cream cheese until light and fluffy. Fold in whipped cream, pineapple and nuts. Spoon mixture over gelatin. Chill until set. Yield: 10 to 12 servings.
Cream together butter and peanut butter. Add graham cracker crumbs and sugar. Mix until creamy. Press onto a cookie sheet. Top with melted chocolate and cut into squares. Refrigerate.
Combine first 8 ingredients. Cook 10 minutes. Remove garlic; add ham (about 1 pound), chipped and chopped.
Mix together. Use clam juice to thin it down. Refrigerate, so the flavors will blend.
Put onion and water in skillet and bring to boil. Add uncooked instant rice and reduce to simmer. Cook for 2 minutes. Add chili beans and dry taco seasoning. Simmer 2 minutes. Remove from heat. Cover and let sit for five minutes.
Clean and wash the broccoli, having care to discard parts that are not tender. Cook them in boiling, salted water for about 20 minutes. Drain well; cover to keep warm. Heat the oil in a saucepan. Add the chopped garlic and the finely chopped anchovy.
Combine all ingredients in a heavy saucepan. Bring mixture to a boil; cook five minutes. Cool. Brush sauce on chicken, basting often when it's on the grill.
Mix sugar, coconut and milk. Add remaining ingredients and mix well. Do not beat. Pour into unbaked pie shell and bake at 325° for 45 minutes. Makes 6 to 8 servings.
Mix together and store on shelf. Use heaping tablespoonful to a cup of hot water.
Peel and cut up banana. Place in freezer container or bag; freeze until firm. In a blender, combine milk, ice milk, banana and vanilla extract. Cover and blend until smooth. Sprinkle each serving with nutmeg.
Grease and flour 9 x 13-inch pan. In a large bowl, beat first 7 ingredients at low speed for 2 minutes, scraping bowl frequently. Stir in nuts and apples. Pour into pan. Bake at 350° until done. Cool and then top with Cream Cheese Frosting.
Mix pudding according to directions. Layer in oblong dish in the following manner: Twinkies (uncut). Pour strawberries and juice over Twinkies. Smooth prepared pudding over strawberries. Spread Cool Whip over pudding layer . Better to chill for 30 minutes to 1 hour but may be served immediately.
Cook bacon, drain well. Beat eggs, milk and seasonings. Layer bread, meat and cheese in 11 x 9-inch pan. Add onion and green pepper. Pour egg mixture over bread, meat and cheese mixture. Refrigerate overnight. Bake at 350° for 45 minutes, uncovered. Let stand for 5 minutes. Serves 6.
Crumble sausage in Bisquick. In double boiler, melt cheese and add to sausage mixture. Roll into balls. Bake 10 minutes at 350°. Can be frozen to use later.
Dissolve jello and sugar in 2 1/2 cups boiling water. Grind cranberries and add to jello mixture. Mix well. Grind orange and apple; add to mixture. Add pineapple and walnuts. Pour into an 11 x 9-inch dish and chill. Good with a dab of mayonnaise.
Cream sugar and butter together and add eggs. Make a paste of cocoa and food coloring and add to the first mixture. Beat in part of the flour, milk and salt. Add the remaining flour and remaining ingredients, putting the soda and vinegar in last. Bake in layers at 350° until tested done.
Combine cold water and cornstarch in saucepan. Bring to a boil; let cook, stirring constantly, until slightly thickened and clear. Remove from heat; immediately add Jell-O. Mix well. Let cool slightly, then add sugar substitutes. Place the fresh strawberries into a baked pie shell (use a deep dish pie shell). After liquid has cooled to warm, pour over strawberries in pie shell. Refrigerate. When pie has set firmly, top with Cool Whip.
Cover large cookie sheet with foil. Line pan with crackers and set aside. Put margarine and sugar in saucepan and boil 2 minutes. Pour over crackers. Sprinkle nuts on top. Bake at 350° for 10 minutes.
Bring ingredients to boil and simmer 20 minutes. Pack in hot jars and seal.