HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain pasta according to package directions. In a large bowl, combine spaghetti sauce and spices. Add cooked pasta. Stir well. Add cheeses. Stir until mixed well. Pour into a 9 x 13-inch pan. Sprinkle with Parmesan cheese. Cover with foil. Bake 30 minutes at 350° or until bubbly.
Dissolve jello in 2 cups of hot water; do not add cold water. Combine all ingredients, except sour cream. Pour 1/2 of mixture into bowl and let gel in refrigerator. Leave the remaining 1/2 at room temperature. After the mixture gels, place the sour cream over the jello evenly. Pour the remaining jello over this and let gel until firm.
Mix chicken, eggs, celery, pimentos, onion, mayonnaise, soup, lemon juice and salt. Let stand overnight. In the morning, add cheese, potato chips and almonds. Bake at 400° for 25 minutes. This is my family's favorite.
Brown ground beef. Add spices and sauce. Cook macaroni and drain. Add milk. In a 2-quart casserole layer beef and add macaroni and cheese. Bake at 350° for 20 to 30 minutes.
Chop or grate cranberries. Place cranberries, orange peel and orange juice in saucepan. Bring to boil and boil slowly for 3 to 5 minutes. Add gelatin and sugar. Cook for 10 to 12 minutes or until you can see pan bottom when spoon is drawn across mixture. Remove from heat and stir in nuts. Spread mixture into well buttered 5 x 9-inch pan. Let stand, uncovered, for at least overnight. Cut into squares. Let stand, uncovered, to dry. May take 12 to 24 hours to dry.
Sift sugar, flour and salt. Blend with the beaten egg yolks. Add milk, lemon juice and rind, beating thoroughly. Melt butter and add. Fold in stiffly beaten egg whites and bake in pudding dish set in pan of hot water. Bake in 350° oven for approximately 3/4 hour. Serve cold. Serves 6.
Mix sugar, cocoa and salt in saucepan. Add water to cocoa mixture. Boil 3 minutes, stirring. Add 2 1/2 cups more water to cocoa mixture. Cover saucepan and place over low heat. Heat to serving temperature. Beat with rotary beater. Serve hot.
Toss cabbage, onions and sesame seed. Combine oil, vinegar, flavoring, sugar and Worcestershire sauce. Add dressing, nuts and noodles to cabbage mixture just before serving.
Combine the flour, butter and nuts until crumbly. Spread in a 9 x 13-inch pan (sprayed with Pam) and bake at 350° for 18 to 22 minutes. Cool.
Combine egg, salt and milk. Add flour. Roll out real thin on a floured surface and then roll up and slice 1/4-inch wide; unroll and spread out to dry for 2 hours.
Mix all ingredients well and	roll in 2 or 3 rolls as firmly as	possible. Place aluminum foil, shiny side next to meat. Wrap so seam side is up. Put in refrigerator for 24 hours. Punch holes in bottom of rolls. Place on rack in pan and bake at 325° for 1 1/2 hours. Chill before slicing.
Mix all ingredients. Cook, covered, in microwave on High until thickened, about 15 minutes. Divide into 1/4 cups in paper baking cups. Freeze.
Bring vinegar, sugar, oil, salt and pepper to boil. Mix celery, bell pepper, onions and pimentos. Drain green beans, corn and peas. Mix vegetables. Pour sauce over vegetable mixture. Chill and serve.
Mix all ingredients together. Beat at medium speed for 4 minutes. Pour into 2 greased and floured loaf pans. Bake at 350° for 45 minutes or until done.
Combine on Saturday night. Dissolve yeast in warm water. Beat eggs in large mixing bowl. Add sugar, salt and milk. Stir into mixture the dissolved yeast, oil and flour. Cover and refrigerate.
Do not peel cucumbers. Slice. Add onions, peppers and garlic. Add salt and cover with cracker ice and mix thoroughly. Let stand 3 hours and drain. Do not rinse. Combine remaining ingredients and pour over cucumber mixture. Heat just to boiling. Seal in hot jars. Makes about 7 pints.
Cream butter and add eggs one at a time. Beat well after each egg. Gradually add sugar. Beat at high speed until light and fluffy. By hand, stir in flour, nuts and frosting mix. Mix well. Pour into greased tube pan and bake at 350° for 60 to 65 minutes. Cool 2 hours in pan. Remove and cool completely before serving.
Slice tomatoes, cut in half. Combine tomatoes, cucumbers, onions and parsley in serving dish. Mix remaining ingredients. Pour over vegetables and toss gently. Refrigerate at least half hour. Serves 6.
Cut cucumbers in 1/8-inch thick slices. Place in large bowl with onions, salt and water. Let stand 2 hours, stirring occasionally; drain but do not rinse. Return cucumbers to bowl. Add sugar, vinegar and celery seed. Let stand, stirring occasionally until sugar dissolves and covers the cucumbers. Pack in freezer containers. Seal and freeze. When ready to use, thaw and store in refrigerator.
Grease 9 inch pie pan with 1 tsp. margarine. Melt remaining margarine in frying pan. Saute onion & celery. Beat 1 egg and pepper into rice. Pour rice into pie plate to form a crust.
Cook, bone and cut into pieces the chicken. Drain the peas and carrots and mix together the soups and broth. Layer the chicken, then peas and carrots; pour soup mixture over chicken and peas; mix together milk and Bisquick and pour over this. Use a 13 x 9-inch baking dish. Bake at 350° for 1 hour or until golden brown on top.
Heat soup and butter until hot. Add asparagus. Layer crumbs, asparagus mixture and cheese. Repeat. Heat in microwave until hot.
Combine ingredients; pour into unbaked pie shell. Bake in hot oven (450°) for 10 minutes. Reduce heat to 325° to 350° for 30 minutes, or until knife inserted comes out clean.
Boil pork roast for 2 hours, then put in oven. Pour barbecue sauce over the roast and cook for 1 hour at 375°.
Bring milk and sugar to a boil. Cook to soft ball stage. Pour over other ingredients in a large bowl. Use electric mixer and mix until all is blended well. Pour into buttered cookie sheet.
Divide dried beef in half and chip. Mix cream cheese, onions, Worcestershire sauce and 1/2 of chipped dried beef. Form into ball and roll in remainder of dried beef. Serve with crackers.
Cook meat and onions separately; drain. Add other ingredients. Mix well and heat. Place in 13 x 9-inch baking pan layers of broken tortillas. Pour half of meat mixture on top and then place another layer of tortillas and then rest of meat; cover. Cook at 375° for 60 minutes. Top with grated cheese and chopped onions. Serve with Spanish rice and refried beans.
Dissolve jello	in hot water; cool. Add marshmallows, bananas and pineapple. Pour into	9 x 13-inch glass cake pan or large mold. Place	in refrigerator to set. Mix 1 1/2 cups pineapple juice (add water to make amount), sugar, flour and butter. Cook until thick. Add eggs and Knox gelatine (dissolve in a little cold water).	Cool. Add whipped cream and place on top of set jello. Cut in pieces and serve.
Brown cut up fryer in butter and shortening until brown. Pour off all but 2 tablespoons shortening. Add onion, bell pepper, salt to taste, cranberry sauce and water. Simmer about 45 minutes. Makes 6 servings.
Mix together all ingredients and place in sheet cake pan (greased). Bake at 350° for 35 minutes.
Heat oil in a large skillet on medium-high heat. Add chicken; cook and stir until browned. Add broccoli, red pepper and water chestnuts; cook and stir until tender-crisp. Mix broth, soy sauce, cornstarch, garlic powder and ginger; stir into chicken mixture. Bring to a boil; boil 1 minute. Prepare rice as directed on package, omitting margarine and salt. Serve chicken and vegetables over rice. Makes 4 servings.
Add the first three ingredients in a saucepan. Cook until it forms a soft ball in a cup of cold water. Then take off heat. Add the rest of ingredients. Beat with mixer until mixed up. Butter the pan and then pour. Let set until hard.
Prepare cake as directed on package. Drain peaches and cut into smaller pieces. Mix peaches, yogurt and Cool Whip together. Place on cooled cake.
Cook squash and onion for 5 minutes in salted water. Drain well. Combine soup, sour cream and mix in squash, then fold in carrots. Make Stove Top stuffing. Mix as directed on box. Line the bottom of baking dish with half the stuffing mix. Pour the squash mixture, then add the other half of stuffing mix. Bake, uncovered, in a 350° oven for 30 minutes.
Prepare orzo pasta according to package directions; drain. Meanwhile, in small saucepan, saute onion in margarine for 5 minutes, until translucent. Stir in flour and salt; cook 1 minute. Gradually stir in milk and thyme. Cook, stirring constantly, until mixture thickens. Reduce heat to low; stir in Parmesan cheese. Continue cooking 3 to 4 minutes, until cheese melts. Stir orzo into cheese sauce. Garnish with Parmesan cheese curls and thyme sprig.
Saute chicken in olive oil until browned. After browned, remove from pan. In the same pan with the oil, saute onion, celery and garlic for 5 minutes. Add tomatoes with juice, chicken broth, wine, seasonings and the cooked chicken. Simmer, covered, for 25 minutes. In this time, cook the pasta. When done, drain and add butter and parsley. The last 5 minutes of the chicken, add bread crumbs and olives.
Beat butter until creamy. Add sugar. Beat well. Add water, vanilla and oats. Blend well. Chill. Shape into small balls. Roll in chopped nuts, colored sugar, chocolate, coconut or cinnamon. Store in refrigerator. Makes 3 dozen.
Preheat oven to 350°. Cut bacon into 1-inch pieces and saute over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon of drippings. Saute onion in 1 tablespoon drippings until tender (5 minutes).
Boil chicken in water until tender. Remove from water and shred all the meat from the chicken into a shallow dish. Spread green onion together with the grated ginger on chicken. Add soy sauce to taste (or dash of salt, if you prefer). Heat oil until hot and pour on top, mixing all the ingredients.
Brown pork slowly in shortening. Add 1 cup water, bouillon cube and 1/4 teaspoon salt. Cover and simmer until tender; drain pineapple and save syrup. Add brown sugar, syrup, cornstarch, vinegar, soy sauce and 1/2 teaspoon salt. Put into saucepan. Cook over medium heat until thick and bubbly. Add sauce to pork; mix well. Stir in pineapple chunks, sliced green pepper and thinly sliced onion. Cook over low heat for 3 to 4 minutes or until vegetables are tender and crisp.
Cook pasta according to directions without adding salt. While pasta cooks, slice tomatoes lengthwise in 4 slices and cut in thin strips. About 3 minutes before pasta is done, add broccoli and cook until broccoli is just tender and pasta is tender, but firm. Scoop about 1/4 cup pasta water into large bowl. Add the garlic in bowl with water. Drain pasta and broccoli and transfer to bowl. Add tomatoes, cheese, salt, pepper and olive oil. Toss to combine. Serves 4.
Cream the butter and sugar. Beat in eggs, one at a time. Beat in vanilla and salt. Stir together cocoa and coloring. Add to butter mixture. Sift the flour with baking powder and add alternately with the milk. Stir the baking soda into the vinegar and fold gently into the batter. Pour into 2 greased and floured 9-inch cake pan. Bake at 350° for 25 to 30 minutes. Cool before frosting with white icing, buttercream style.
Mix the zucchini, soda, sugar and margarine; beat well and add 1 egg. Then add all the other ingredients to the mixture, mixing well. You can add nuts, raisins or chocolate chips (1/2 cup) if you desire. Drop on cookie sheet and bake at 375° for 12 to 15 minutes.
Place enough oil in skillet to barely cover bottom of pan. Heat and add pork strips. Brown on both sides. Add onion, cilantro, salt, pepper and potatoes. Pour in 1 glass water. Cover and simmer until potatoes are tender. I use a big electric skillet. It seems to hold more.
Beat eggs. Add sugar and beat well. Add condensed milk and Pet milk. Add salt, flavoring and peaches. Pour in gallon homemade ice cream container. Add whole milk up to fill line and freeze according to your ice cream freezer directions.
Mix all ingredients together. Place a couple of drops of oil in muffin pan. Place empty muffin pan in 375-400 degree oven. When muffin pan is hot, spoon mix into pan (should sizzle). Bake until golden brown. Great with soup, fresh peas, crumpled up in milk or hot with butter.
Crust: Combine pretzels, 3 packages Equal and margarine. Press into 9 x 13-inch pan sprayed with Pam. Bake at 350° for 10 minutes. Let cool.
Rinse catfish in cold water; pat very dry with paper towels. Mix together the crumbs and seasonings; place in shallow bowl. Dip each fish in melted butter or margarine, then roll in seasoned crumbs. Place fish on oiled rack 4 inches above hot coals. Cook 8 to 10 minutes per side, turning once gently. Serve immediately.
In skillet, cook beef, onion, bell pepper and garlic until vegetables are tender. Pour off fat. Add remaining ingredients. Bring to a boil. Cover. Cook over low heat for 15 minutes.
Bake cake according to directions on back of box using milk in the place of water in 1 (9 x 13 x 2-inch) baking pan or dish, greased and floured. While this is cooking, combine sweetened condensed milk and cream of coconut and stir. As soon as cake comes out of the oven, pour this mixture over the cake, punching holes in the cake to soak up the mixture. After the cake has cooled, spread whipped topping over the top and sprinkle with the entire bag of coconut. Refrigerate until you are ready to enjoy.
Use 1/2 of liquid in can. Pour in saucepan. Mix together vinegar, cornstarch, sugar and salt. Bring to a boil; add beets and butter. Heat until hot all the way through.
Mix sugar, cornstarch and salt. Add water and cook until thick. Add jello and coloring and let cool. Line a baked pastry shell with berries; pour mixture over berries. Put in refrigerator and let congeal. Serve with whipped cream. Makes 2 deep dish pies.
Combine first 4 ingredients; mix well. Pour over ice in large bowl. Fill bowl with lemon-lime soda. Makes about 50 punch cup servings.
Cream shortening, add sugar and cream well. Add eggs and beat this; add peanut butter. Sift dry ingredients and add to mixture; mix well and add vanilla. Bake in 400° oven.
Mix all well.	Put in casserole. Crumble potato chips on top. Bake at 400° until bubbly for 15 to 20 minutes.
Mix butter and peanut butter together. Add sugars and mix well. Add remaining ingredients. Form dough into teaspoon size balls. Press with fork to flatten. Bake at 350° for 12 minutes.
Mix cooked chicken breast cubes, soups and vegetables together. Refrigerate overnight. Prepare crust as directed. Place chicken, soups and vegetable mixture in the bottom pie crust. Top with other crust and bake until crust is browned.
Toss apples with sugar and cinnamon. Spread in bottom of 8 x 11 x 2-inch baking dish. Sprinkle with Streusel Topping. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together until there are no lumps left. Add food coloring, sprinkles, chocolate chips or whatever you desire and frost. After use, refrigerate.
Spray Bundt pan with Pam. Place 12 frozen rolls in pan. Sprinkle with butterscotch pudding (dry). (Do not use instant pudding.) Sprinkle brown sugar, cinnamon and nuts. Drizzle the warm melted butter over all. Prepare at bedtime; let rise overnight. Bake in preheated 350° oven 20 minutes. Let cool 5 minutes; invert on plate.
Brown hamburger. Grate cheese. Mix soups, water, taco sauce and milk together. Put in a large pan a layer of chips, meat, onion and cheese. Pour sauce over mixture. Bake at 350° for 40 to 45 minutes.
Prepare wild rice according to directions. Chill. Separate endive leaves. Combine the rice, raisins, pine nuts, mayonnaise, sour cream and curry powder; mix well. Stuff the endive leaves with the rice mixture.
Open condensed milk and put in bowl. Add 1/2 cup lemon juice and mix well. Fold in Cool Whip until mixed. Put in graham cracker pie crust. Refrigerate for about 2 hours or until firm.
Cut cucumbers in small slices. If small, cut lengthwise. Place in strong salt brine that will float an egg. Let soak for three days. Then soak in clear water with one level tablespoon alum per one gallon water. Change water every day for three days. Pour vinegar over pickles to get measurement, then add 1/2 teaspoon alum per 1/2 gallon vinegar. Bring vinegar, alum and pickles to a boil, then drain. Keep vinegar mixture. Measure pickles and use 6 cups sugar per 1 gallon of slices. Dissolve sugar in vinegar mixture. Make a spice bag using one tablespoon mixed spices per 1 gallon pickles. Pour boiling vinegar mixture over slices and let stand several days. Can cold.
Sift and set aside flour and baking powder. Melt chocolate and butter. Add sugar and eggs (1 at a time); add vanilla and flour. Put in well-oiled 11 x 7-inch pan. Bake in preheated 350° oven for 25 minutes. Do not overcook (23 minutes for fudgier brownies).
Cook spinach. Drain. Add cheese, melted butter and seasonings. Put in small casserole and sprinkle with Parmesan cheese. Heat thoroughly in a 350° oven.
Combine and boil 7 minutes the first 4 ingredients. Add the last three ingredients. Beat by hand for 5 minutes. Drop on wax paper. Makes a lot. Very good and rich.
Heat oil. Brown beef cubes in oil. Add remaining ingredients and simmer very slowly for several hours. Thicken with a mixture of 1/2 water and 1/2 flour.
Sift together flour, baking powder, soda and salt. Cream the butter; add sugar gradually and cream thoroughly. Add egg and beat well. Combine water and maple syrup and add alternately with the dry ingredients, beating well after each addition. Add vanilla and nuts. Turn into lined or greased muffin tins and bake in moderate (350°) oven about 20 minutes.
Put 10 gallons of cider in a copper-lined iron kettle over a fire outside. Measure or mark the pot where 10 gallons comes to. This will be the line of the finished apple butter.
Cook lima beans until barely tender. Brown onion and pepper in butter; mix with limas which have been drained. Heat soup and pour over lima mixture; mix gently. Place in greased casserole dish. Cover with cheese and crumbled crackers. Bake at 350° for 40 minutes.
Grind shrimp, onion and garlic in food chopper. Place in mixing bowl. Add remaining ingredients. Mix well with hands. Shape into small balls, then roll in flour and fry until brown. Add balls to gravy.
Combine the corn with the eggs. Stir in the flour, baking powder and salt. If too thin, add more flour. Mix the batter until smooth. Drop by heaping tablespoonfuls onto a greased griddle and fry like pancakes. Serve with meat or alone with syrup or sorghum.
Place on bottom of 9 x 12-inch baking dish after combined. Bake in 350° oven for 10 to 15 minutes.
Preheat oven to 350°. Grease bottom only of 13x9 inch pan. Combine brownie mix, contents of fudge packet from mix, eggs, water, and oil in large bowl. Stir with spoon until well blended, about 50 stokes. Spread in prepared pan. Bake 18 minutes. Remove from oven. Sprinkle chocolate chips over brownie base, then sprinkle with peanut butter chips, pecans, and coconut. Pour milk over top. Bake 22-25 minutes or until light golden brown. Cool completely in pan. Cut into bars.
Soak ham overnight; scrub. Preheat oven to 375°. Place ham in a large covered baking pan, skin side up. Cover ham with 7 cups water. Place ham in oven. Turn oven to 500°. Cook 10 minutes after oven reaches 500°. Leave oven off for 3 hours. Leave ham in oven. Do not open oven. Turn oven to 500°. Cook 15 minutes after temperature is reached. Leave ham in closed oven for 8 hours. Do not open oven during entire cooking.
Drain pears and place side by side in baking dish. Mix cream cheese and honey until smooth. Stuff pear halves with cheese mixture. Sprinkle with wafer crumbs. Bake 350° 15-20 minutes. Great side dish for turkey or ham.
Mix all ingredients together, stirring well. Lightly grease tube pan with Pam. Bake 1 hour at 325° or until done. Let cool 5 minutes before turning out onto plate.
Thaw crabmeat if frozen. Combine crabmeat, cheese, celery and parsley. Combine mayonnaise, lemon juice, mustard and liquid hot pepper sauce. Toss crabmeat mixture with dressing. Split and toast English muffins; spread muffins with margarine. Place approximately 1/4 cup crab mixture and top with 1 slice cheese on each half of English muffins. Broil about 4 inches from source of heat for 4 to 5 minutes, until cheese is melted and crab mixture is heated. Serves 4.
Mix together the sugar, flour, milk and baking powder. Melt the butter and combine with sugar mixture. Heat the fruit and have some extra sugar on top of it. Combine with sugar mixture. Turn into deep dish 9 x 13-inch pan. Bake in 375° oven for 35 minutes.
Mix together and put in greased casserole dish. Add 1/2 package Pepperidge Farm seasoning on top with melted butter mix. Cover casserole and bake at 350° for 30 minutes.
Mix onion, crumbs, beef, eggs, salt, curry powder, cheeses, seasoned salt, pepper and Worcestershire sauce together. Form into large marble size meatballs. Roll in flour and brown in shortening. Drain on paper towel.
Brown muffins, then top with drops of olive oil, spices, 1 tablespoon of crushed tomatoes, grated cheese, finely diced Mozzarella and thin sliced pepperoni. Bake in oven at 350° for about 10 minutes. Watch carefully so they do not burn. Enjoy!
Sprinkle paprika on wax paper. Mix ingredients and then roll mixture to the size of a Ritz cracker with your hands. Roll in paprika until all sides are covered. Wrap in wax paper and store in refrigerator at least 24 hours before serving. Slice thin and serve on Ritz crackers. Makes 2 long rolls.
Whip the cream cheese until soft and fluffy. Beat in peanut butter. Add sugar slowly. Add milk. Fold in whipped topping. Put in crust and freeze. Keeps frozen for several months.
Crush noodles slightly and cook in boiling water for 1 minute. Drain in colander. In a large bowl, combine noodles, cabbage and onions.
Thoroughly blend crumbs and butter. Press firmly against bottom and edge of pie plate. Bake 7 or 8 minutes in a moderately hot (375°) oven. Cool and fill with your favorite filling.
Mix ingredients together. Mix once each day for 4 days. On 4th day, make into small rolls, about 5. Place on broiler pan so juices can drain. Bake at 175° for 8 hours; cool.
Remove the seeds and strings of the acorn squash; discard. Arrange the squash, cut sides down in a glass dish. Prick the skin all over with the tip of a sharp knife and microwave the squash at High power (100%) for 10 minutes. Put the apple in a 1 or 2-cup glass measuring cup. Cover it with microwave-safe plastic wrap and microwave it and the squash at High power (100%) for 4 to 6 minutes or until they are tender. Scoop out the squash discarding their skin. Pour off any liquid from the apple and force the squash and the apple through the medium dish of a food mill into a bowl. Stir in the butter, the nutmeg, salt and pepper to taste.
Chop potatoes, onions and carrots like for stew. Wash steaks. Put in a baking pan. Put potatoes, onions and carrots in same baking pan with steaks. Pour water in pan with steaks and vegetables. Sprinkle with black pepper and salt to taste. Cook until meat is done or until water is almost gone. Can be baked or cooked on top of stove. Makes 6 or 8 servings.
Empty jello powder into Cool Whip. Mix all ingredients in bowl and chill. Add pecans or walnuts. For larger amount, use large size of everything.
Use heavy bottom pot to prevent burning. Mix rice, sugar, milk, vanilla and cinnamon sticks over low heat. Add orange quarters and heat until rice is fully cooked. In separate pan mix egg and slowly add a little of rice pudding into the egg and whip well. Combine all into a big pot and heat for 5 minutes. Remove orange and cinnamon sticks. Remove from fire. Dish and serve (top with ground cinnamon), then eat. Serves 10 to 12 people.
Place all ingredients in slow cooker. Turn heat on medium. Stir often until all blended together.
Microwave cream cheese in small bowl (20 seconds). Stir in lemon juice and onion powder. Spread cheese mixture on ham slices (thinly). Roll ham from narrow end. Chill 2 to 3 hours. Slice into quarters.
Brown meat and onion together; drain. Add garlic, salt, pepper, basil and parsley. Pour in tomato sauce; add a little water. Cook on medium heat for 30 minutes. Cook lasagne noodles according to directions. Layer in large pan the noodles, sauce and cheese.