HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pasta and vegetables in large bowl. Combine remaining ingredients. Pour over pasta, toss to coat. Chill 30 minutes.
Prepare noodles as label directs; drain. Meanwhile on waxed paper, combine bread crumbs, 1/2 teaspoon salt and pepper. In small dish, with fork, beat eggs with 2 tablespoons water. Dip eggplant into egg mixture, then crumb mixture. In large skillet over medium heat, in 2 tablespoons hot salad oil, cook eggplant slices, a few at a time until tender, adding more oil when necessary. Drain on paper towels. Grease 13 x 9-inch baking pan. In pan, layer half of noodles, eggplant slices, Mozzarella and spaghetti sauce; repeat. Evenly sprinkle Parmesan cheese over sauce. Bake in preheated oven for 30 minutes or until hot. Makes 8 servings.
Brown ground beef in oil; drain. Stir in barbecue sauce, onion and sugar. Separate biscuits and place in each muffin pan hole. Press against bottom and sides to form cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake 10 to 12 minutes at 400°.
Heat oven to 475°. Cut potatoes into 1/2-inch wide wedges. Toss with vegetable oil, sugar, chili powder and salt. Spread on a greased baking sheet. Roast 15 to 20 minutes, shaking them once during cooking. Take out of oven and drizzle with maple syrup mixed with cider vinegar.
Cook chicken and rice; drain vegetables. Mix and bake until bubbly at 350°. Enjoy!
Place peaches	on bottom of 9 x 13-inch baking dish. Place dry cake mix on top of peaches. Melt butter and drizzle over cake mix. Bake at 350° for 1 hour.
Using a blender, pour in milk and ice cubes. Add Sweet 'N Low and vanilla. Process for 1 to 2 minutes or until mixed well. You can add a little chocolate syrup or banana but you are also adding calories. (I do not like Sweet 'N Low or vanilla milkshakes, but these are delicious and satisfy the cravings of sweets without the extra calories.)
Combine all ingredients mixing well. Use about 1/2 c. cheese for top and bottom of batter and about 1/2 c. in mix with other ingredients. Pour batter in well oiled 8 or 9 inch iron skillet. Bake at 425 degrees for 20 to 25 minutes.
Preheat oven to 400°. Grease 16 to 18 muffin tins. Combine dry ingredients; add egg, milk, oil and sweet potato. Mix and fill muffin tins 2/3 full. Sprinkle with cinnamon sugar. Bake approximately 20 minutes or until the center springs back when touched lightly.
Grind cheese and nuts through food grinder. Have cream cheese soft. Mash garlic clove and add. Mix all together until thoroughly blended. Make 2 rolls about the size of a silver dollar in diameter. Roll the rolls in chili powder sprinkled on waxed paper. The amount of chili powder can be varied. Where rolls are well covered, place in refrigerator to harden. Cut in thin slices and serve on crackers.
In a large saucepan, combine sugar, evaporated milk, soft margarine and salt. Cook, stirring constantly, until mixture comes to a full boil. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallows. Mix until marshmallows melt and mixture is smooth. Place half the hot mixture in a bowl. Add butterscotch morsels, chopped nuts and maple extract. Stir until morsels melt and mixture is smooth. Set aside.
Pour boiling water over oats; cover and let stand 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs; add flour and other ingredients. Also, add oat mixture. Mix well and pour batter into well greased and floured 9-inch square pan. Bake in preheated oven at 350° for 50 to 55 minutes. Do not remove from pan.
Soak peppers in salt water after removing seeds. Prepare filling all ingredients together. Stuff peppers and pack in jars with sprig of fresh dill and small amount of garlic in the bottom of jars or 1 teaspoon dill seed.
Chill all ingredients until half set. Fold in 1 cup whipped cream. Pour into a greased mold. Unmold when set and surround with strawberries.
Mix together in large bowl and shape into small meatballs and place into a pan in one layer, side by side. Do not cook.
Stir together thoroughly in a bowl of loyalty. Stir in equal amounts of work and play. Add one cup of faith, one cup of hope and one cup of Christianity. Add a teaspoon of great songs. Season to taste with culture and generous amount of worship. Place in a good-natured pan, well-greased with security. Sprinkle lightly with tears of heartfelt sympathy. Bake in a well-tempered oven. When done, remove and top with a thick coating of Christianity and teachings. Garnish with a sense of humor and some smiles. Serve rapidly.
Scald milk with butter. Beat eggs. Add corn, sugar, flour, cayenne and salt. Stir. Add scalded milk. Pour into greased casserole. Cook 35 to 45 minutes at 350°. After 15 to 20 minutes, stir and return to oven.
Combine the flour, sugar and baking soda. Cut in the shortening with a pastry blender. Mix in the sour cream. Roll out the dough about 1/8-inch thick on a floured surface and cut into 2-inch rounds or squares. Transfer to a cookie sheet. Bake at 400° for about 8 minutes. Sprinkle with sugar. Makes about 2 dozen cookies.
Blend sugar and cocoa together. Add remaining ingredients. Pour into 2 unbaked pie shells. Bake at 350° for 30 to 35 minutes.
Boil noodles. Brown hamburger. Add all other ingredients into hamburger, except cheese. Allow to simmer for at least 30 minutes. Layer noodles, sauce and the cheese of your choice. Bake in oven until cheese is melted at 350°.
In a 3-quart casserole dish, combine sugar, syrup, water and salt. Cook on High for 5 minutes; stir. Cook on High for 8 to 10 minutes, or until a hard ball forms in water. Beat egg whites to stiff peaks; pour over syrup mixture. Add nuts and vanilla; fold in. Spoon onto wax paper; let dry.
Stir together flour, baking soda, cinnamon, sugar and salt. Add the diced bananas to the dry ingredients along with the oil, crushed pineapple with its juice, vanilla and eggs. Stir to blend, but do not beat. Pour into greased Bundt pan and bake in preheated oven at 350° for 1 hour and 10 minutes or until cake tests done. When cooled, remove and drizzle with Butter Rum Icing or frost as desired.
In saucepan, combine sugar and milk. Cook until soft ball forms in cold water (234°). Remove from heat. Quickly add peanut butter, butter, chocolate chips and vanilla. Blend well. Pour into 9 x 9 x 2 buttered pan. Cut into squares when cooled.
Mix 1 cup plain flour with pecans, cherries, pineapple and dates. Combine all ingredients together. Spoon drop cookies. Cook at 325° for 10 minutes.
Beat eggs; add milk, sugar, flour, butter, salt, both extracts and coconut. Mix well. Pour into unbaked pie shell. Cook 10 minutes at 375° and then 40 minutes at 350°. Remove from heat, cool on rack until set then refrigerate until serving.
Mix gelatine and water in a small bowl. Heat soup until warm. Add cream cheese, gelatine, mayonnaise and Worcestershire sauce; mix well. Add remaining ingredients and stir. Pour into mold, sprayed with Pam. Chill until served.
Combine all ingredients except 1/2 of the onion rings. Put in greased baking dish. Sprinkle reserved onion rings on top. Bake at 350° for 20 minutes.
Melt butter in a large saucepan over medium heat. Add onion and cook until golden, about 7 minutes. Add mushrooms and cook until softened (3 minutes). Rinse rice in strainer under cold running water. Add rice, water, salt and pepper to onion mixture. Stir well. Cook, uncovered, 45 to 60 minutes or until rice is tender. Be sure it doesn't get mushy. Drain excess liquid and fluff rice with fork.
Mix spices together. Sprinkle on meat. Mix well. Cover. Refrigerate. Knead once a day for 3 days. On the fourth day, make 3 rolls. Bake on broiler pan so fat will drain. Bake at 150° for 11 hours, uncovered.
Put milk in double boiler. Separate egg yolks from whites. Whip yolks and add flour. Mix well and add to milk along with sugar, salt and coconut. Let cook until done; stir in flavoring. Beat egg whites until frothy, then add three tablespoons of sugar, stirring well. Spread evenly over your pie. Sprinkle coconut over the top and put in oven to brown.
Mix ingredients in bowl. Put in casserole dish. Bake at 350° for 45 minutes to 1 hour. Will be golden brown on top.
In large saucepan, melt butter. Remove from heat; stir in flour, sugar, salt, pepper and mustard, blending smoothly. Slowly stir in evaporated milk, then vinegar. Cook over medium heat, stirring all the time, until mixture thickens. Add cabbage, onion and green pepper, stirring to mix well. Continue cooking over medium heat until mixture is heated through, about 2 to 3 minutes. Makes 5 to 6 servings.
Heat the milk, margarine, salt, pepper and onion to near boiling. Transfer this mixture to a large mixing bowl. Add the cream cheese and potato flakes. Mix with a mixer until all is blended and potatoes are soupy. They'll thicken up as they bake. Cover top of potatoes with Parmesan cheese. Bake for 25 minutes at 350°, uncovered. Can stay in longer if covered. Serves 8 to 10.
Boil potato in salt. Drain. Mash potato. Add confectioners sugar, a small amount at a time. Place mixture on wax paper and roll out. Spread peanut butter on top and sprinkle with confectioners sugar. Roll up and cut into 1-inch rolls. Slice.
Line baking dish with peaches. Combine all other ingredients and spread over top of peaches. Combine 1 cup sugar and 1/2 cup water. Pour over top of batter. Bake at 350° for 1 hour.
In preheated skillet, saute onions in butter until golden brown. Add ground beef and cook until browned, stirring occasionally. Blend in remaining ingredients, except sour cream. Heat until bubbling. Just before serving, add sour cream. Serve over noodles or rice. Makes 6 servings.
Cook spinach according to package directions; drain, pressing out excess liquid. Set aside. Bake the pie shell for 5 minutes at 425°, then remove from oven and reduce heat to 350°. Stir together the spinach, cheese and mushrooms; pour into the pie shell. Blend beaten eggs, cream and pepper together. Pour over spinach mixture and bake at 350° for 45 to 50 minutes. Let stand at least 5 minutes before serving.
Melt butter. Add cocoa and mix well. Add the following ingredients in order: sugar, pecans, self-rising flour, eggs and vanilla. Stir, do not beat. Pour into greased and floured 13 x 9 inch pan. Bake at 350° for 25-30 minutes.
Sift flour and sugar into large bowl. In a pan, bring to a boil and pour over dry ingredients the margarine, cocoa, water, cinnamon and salt. Add buttermilk, soda and eggs. Bake in greased 17 1/4 x 11 1/4 x 1-inch sheet pan 20 minutes at 350°.
Brown ground beef and drain off grease. Pour in spaghetti sauce (I use the sauce that has green peppers and mushrooms) and let it come to a boil. Press crescent rolls into bottom of a 9 x 13-inch pan. Pour in ground beef mixture. Cook at 350° until sides of the rolls turn golden brown. Take out of oven and sprinkle mozzarella cheese over the top. Preheat oven on broil and put casserole in until cheese is melted and slightly brown on top.
Mix all ingredients together and spread in middle of plate. Cover with cocktail sauce. Serve with onion crackers.
For pastry: Combine 2 cups flour, 1/4 tsp. salt, and 1/2 cup sugar and work in butter with pastry blender or fork. Mix in vinegar and spread dough in a 10x15x1-inch pan, shape up sides.
Spray 13 x 9-inch dish. Pour drained asparagus in bottom of dish. Cook noodles and drain. Mix together mayonnaise, mushrooms, bell pepper and soups. Layer asparagus, noodles, soup mixture, grated cheese and slivered almonds.
Beat together cream cheese and sugar. Blend in Cool Whip. Pour into graham cracker crust. Top with canned (ready to use) cherry pie filling. Chill for about 3 hours.
In a small saucepan melt butter. Stir in graham cracker crumbs. Reserve 1 tablespoon for garnish. Pat crumbs on bottom of an 8 x 8-inch baking pan. Set aside. In a medium bowl, combine pie filling, milk and lemon juice. Mix well until smooth. Spread into prepared pan. Top with whipped topping and reserved garnish. Freeze for 3 hours. If desired, garnish with lemon slices before serving.
Preheat oven to 400°. Grease or line muffin tin. Pam works very well. Prepare Crunch Topping and set aside. In large bowl, combine flour, sugar, baking powder and salt. Add 1 tablespoon of the flour to the blueberries, tossing to coat. In small bowl, combine milk, margarine and eggs until blended. Stir into flour mixture just until moistened. Fold in blueberries. Spoon evenly into muffin cups. Sprinkle Crunch Topping over tops. Bake for 25 to 30 minutes, or until pick comes out clean. Remove from pan; cool on wire rack.
Cook chopped vegetables until tender, about 30 minutes. Press through a fine sieve. Add spices, tied in a bag, to the pulp and heat slowly. Cook 1 1/2 hours or until slightly thick. Remove spice bag. Add vinegar and cook to desired thickness. Pour into hot pint jars, leaving 1/2 inch headspace. Process in a boiling water bath for 15 minutes.
Cream butter and sugar. Add eggs, Karo and vanilla; beat slightly. In double boiler, heat just enough to melt sugar. Fill shells 1/2 full. Bake at 350° for 20 to 25 minutes, or until golden brown.
Mix all together; pour into greased tube pan. Cook 1 hour at 350°.
Using 9 x 13-inch baking dish, cover bottom with nacho cheese chips. Layer chicken pieces over chips. Chop onion and sprinkle over chicken. Mix together the soups, Ro-Tel, water, salt and pepper. Pour over chicken and onion. Bake 45 minutes at 350°.
Place all ingredients in a blender and mix. Pour into greased 10-inch Pyrex pie plate. Bake at 350° for 40 to 50 minutes.
Preheat oven to 350°. Cover chicken with water. Add salt; cook until tender. Cool and remove skin and bones. Chop or shred chicken. Bring water to a boil. Add shrimp; cook for 3 to 5 minutes, or until shrimp is pink. Spread broccoli in lightly greased 9 x 13-inch baking dish. Combine mayonnaise, both soups, lemon juice and pepper; spread 1/3 of mixture over broccoli. Combine chicken and cooked shrimp; spread evenly over casserole. Top with remaining sauce. Cover; bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Combine melted butter and bread crumbs; sprinkle over cheese. Bake an additional 15 minutes, or until hot and bubbly. Sprinkle with paprika.
Sprinkle berries with 1 cup sugar in 9-inch pan. Cream 1 cup sugar and butter. Sift flour, salt and baking powder. Add alternately with milk to butter mixture. Pour over berries. Bake at 350° for 45 minutes.
Bake cake as directed on box. While cake is still hot, poke holes in it with spoon. Mix pina colada and milk; spoon into holes in cake. When cake has cooled, cover with Cool Whip and sprinkle with coconut. Refrigerate.
Beat cake mix, gelatin, water and oil at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating well after each. Add 3/4 of strawberries and juice, reserving remainder for icing. Mix well. Pour batter into 2 (9-inch) round cake pans lined with wax paper or 1 (13 x 9-inch) pan lined with wax paper. Bake at 350° for 35 minutes. Cool and spread with icing.
Beat first 3 ingredients together. Add enough flour to make stiff dough (stiff enough to roll). Roll out and cut into 3/4-inch wide strips. Cut strips 3 to 4-inches long. Drop into hot broth and cook slowly, about 10 minutes.
Drain water from cans. Mix tuna, mayonnaise and onion together in a bowl. Use more mayonnaise if a richer, juicier mix is desired. Add seasoning to taste: a few good shakes of each should suffice. Spread mixture on your favorite bread. Add cucumber slices. If a cooler mixture is desired, prepare the night before and chill in refrigerator overnight. Vary spices according to taste. 4 servings.
Cover burghul with cold water; soak for 10 minutes. Drain and press between palms of hand to remove excess water. Mix onion and spices together with fingers. Knead meat and spices thoroughly; add crushed wheat and continue kneading. Dip hands in ice and water while kneading in order to soften kibbi. Run the kneaded mixture through a meat grinder two to three times.
In small bowl beat together eggs, butter and salt. In shallow dish place crumbs and Parmesan cheese. Mix well. Dip chicken pieces in egg, butter and salt mixture, then coat with cornflake crumbs and cheese mixture. Place in 12 x 8 x 2-inch dish with meatiest pieces to outside edges of dish. When all pieces have been coated, cover dish with wax paper. Microwave at High for 22 to 25 minutes, rotating dish 1/2 turn after 10 minutes.
Mix all ingredients together and pour into 2 graham cracker crusts. Chill and serve.
Spread crescent rolls in pan and bake according to directions (until just brown). Let cool. Combine cream cheese, Miracle Whip, garlic powder and dill weed and spread over crescent crust. Top with veggies, cheese and sausage (optional).
Mix softened cheese with ingredients. Roll into a ball. Garnish with parsley or roll in chopped parsley.
Mix and cool sugar and hot water; add orange juice with 3 cans water, pineapple,	bananas, mixed fruit and cherries. Freeze. Stir once or twice during freezing. When thawing only thaw to the point mixture	is like slush.	Delicious and refreshing in hot summer.
Mix all fruits and nuts well. Add whipped cream. Refrigerate for 1 hour. Serve in dessert dish with a spoon of whipped cream on top.
Place sausage in a baking pan. Brown at 350° for 15 minutes; set aside. In a skillet, saute peppers in oil for 3 minutes. Place in 3-quart casserole. Add the sausage and the next 7 ingredients. Combine bread crumbs and butter. Sprinkle on top of casserole. Bake, uncovered, at 350° for 30 to 40 minutes.
Mix in a large mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes. Heat oven to 350°. Grease and flour three 9-inch pans. Pour into pans and bake. Cool completely, then frost.
Mix sugar, shortening, butter, eggs and molasses together. Sift together dry ingredients and stir into sugar mixture. Cover and chill several hours or overnight.
Whip cream cheese at low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly add milk. Fold topping into mixture. Turn into pie shell and sprinkle with chopped peanuts. Freeze until firm. To serve, remove pie from freezer half hour before serving.
Cut and clean corn; add everything together except crawfish tails. Cook on medium heat, adding water when needed for about 45 minutes. Now add crawfish and cook for 20 minutes.
Sift all dry ingredients together in a large bowl. Add oil, eggs, apple and nuts. Mix together by hand until moist. Pour into greased and floured 11 x 13-inch cake pan. Bake at 350° for 45 to 50 minutes. Serve warm with ice cream or whipping cream or serves great as morning coffee cake.
Cut the banana into 1-inch pieces. Wrap in foil and freeze for 5 minutes. Unwrap banana pieces. In a blender container, combine banana, milk, chocolate ice cream and peanut butter. Cover and blend until smooth. Makes 3 (6 ounce) servings.
Mix all ingredients and bake in a casserole dish 45 minutes at 350°.
Grate and soak zucchini in salt water for 2 or more hours. Then mix eggs, bread crumbs, milk, flour, cheese and salt and pepper. Squeeze zucchini and fold into batter mixture. Fry in hot oil, spreading batter thinly. Salt like French fries.
Brown ground beef with onion and green pepper in heavy saucepan sprayed with nonstick cooking spray, stirring until ground beef is crumbly; drain. Combine tomato sauce, water, chili seasoning mix, chili powder, garlic powder, cumin, oregano and marjoram in bowl; mix well. Add to ground beef. Add tomatoes and beans; mix well. Simmer for 2 1/2 to 3 hours or to desired consistency, stirring frequently. May add additional water if chili becomes too dry. Yield: 6 servings.
Shred lettuce in large glass bowl. Sprinkle next 3 ingredients over top in layers. Break peas apart and sprinkle over while frozen. Spread mayonnaise like frosting. Sprinkle sugar and enough cheese to cover top. Cover and put in refrigerator for 24 hours or overnight. Before serving, sprinkle top with eggs and Bac*Os and toss.
Place chicken pieces in baking pan (greased). Pour all other ingredients over chicken. Bake at 375° about 1 hour and 15 minutes. Keep spooning liquid over chicken as it bakes.
Salt and pepper fryer. Dip cut-up fryer in vegetable oil, then roll in flour. Place in deep baking dish (greased). Bake 1 hour, uncovered, at 350°. Remove from oven and turn each piece. Bake another 10 minutes. Pour 3 cups (2 milk and 1 water) or more over chicken; completely cover. Add additional salt and pepper. Bake 30 minutes more or until bubbling.
Combine all ingredients, except chicken pieces. In a skillet, add chicken and cook over medium heat. Brown and simmer on all sides. Cook until chicken is tender (about 1 hour), turning skin-side down for the last half hour. Remove chicken, skim off excess fat. Serve sauce over chicken. Delicious and easy. Enjoy.
Combine sugar, margarine and milk in a heavy 2 1/2-quart saucepan. Bring to full rolling boil. Stir constantly. Continue boiling for 5 minutes over medium heat. Continue stirring constantly. Remove from heat. Stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into a greased 13 x 9-inch pan. Cool at room temperature and cut into squares.
Preheat oven to 350°. Grease cookie sheet. Mix flour, sugar, salt, baking soda and spices in bowl. Add oats and raisins. Mix well. Beat eggs in small bowl. Stir in oil, milk and vanilla. Add to dry ingredients. Drop by spoonfuls, 1/2-inch apart, onto cookie sheet. Bake at 350° for 15 minutes.
Heat oven to 325°. Butter or spray a 9 x 5-inch loaf pan. Puree bananas in a food processor. Add sugar, eggs, oil and vanilla. Process until blended with a mixer. Add flour, salt, baking soda and nutmeg. Process until combined. Add walnuts, raisins and chocolate chips. Stir well. Pour batter into pan and smooth the top. Bake until a toothpick inserted comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack, 10 minutes. Remove bread from pan and cool completely.
Combine cocoa and sugar in small saucepan; stir in milk. Bring to a boil, stirring constantly. Remove from heat. Add butter and vanilla, stirring until butter melts. Serve warm over ice cream. Yields 1 1/3 cups.
Mix the corn syrup and sugar in a medium saucepan. Bring the mixture to a full boil. Remove from the heat and stir in the peanut butter and corn flakes. Mix well. Drop heaping teaspoonfuls onto a buttered baking sheet or wax paper. Makes 48 cookies.
Place Crisco, salt, sugar, yeast, egg and water in large bowl. Add flour all at once. Work with hands until dough is kind of waxy. Cover and refrigerate overnight or until ready. Take out of refrigerator and knead down. Make into rolls. Let rise. Bake at 400° for 12 to 15 minutes. Brush tops with butter and serve hot.
Mix all ingredients together in large bowl. Pour in a Bundt pan. Bake 50 minutes at 350°. While cake is still warm, dust with confectioners sugar.
Pour lemon juice over bananas. Add sugar and orange juice. Add all other fruits; mash together. Add water and stir. Place in container and freeze. Stir 2 or 3 times during freezing process. Remove from freezer about 1/2 hour before eating.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat with electric mixer at medium speed until blended. Beat in egg. Combine flour, salt and baking soda; beat into first mixture at low speed until blended. Stir in remaining ingredients. Drop 2 level measuring tablespoonfuls of dough into mound for each cookie. Place 3 inches apart on cookie sheet. Bake 8 to 9 minutes. (Cookies will appear moist.) Cool 2 minutes on baking sheet, then remove. Do not overbake. The cookies will finish cooking during 2 minute cooling time.
Heat oven to 400°. Spray corn tortillas on both sides with nonstick cooking spray. Drape over oven racks to form the shells. Bake until crisp. Fill with your favorite fillings.
Mash the potatoes. Add butter and sugar. Blend. Stir in milk, eggs, nutmeg, vanilla, then beat with mixer for about 5 minutes. Pour into 2 pastry shells. Bake at 350° for 25 minutes. Yields 2 pies.