HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni in boiling salted water until tender; drain. Run hot water over it and drain again. Melt butter. Add flour and stir until a smooth paste is formed. Add milk gradually and cook until thickened. Add seasonings and cheese and stir over low heat until cheese is melted. Add cooked macaroni and place in buttered casserole dish. Cover with buttered crumbs and bake in oven at 350° until crumbs are brown, about 15 minutes.
Thoroughly wash and clean spinach leaves. Drain in a large colander. Remove and discard stems. Coarsely chop spinach leaves. Bring 3 cups of water to a boil in a large saucepan. Add spinach. Reduce heat and simmer, covered, until the spinach is wilted, about 5 minutes. Drain well. Set aside.
Wash and dry the greens. Turn whole leaves into a wide salad bowl. Finely mince the fresh basil leaves. Sprinkle over the greens. Cover and chill until ready to serve.
Partly freeze a tray of ice cubes. Put a candy pumpkin or witch in each cube and finish freezing. Mix together equal amounts of orange and pineapple juice. Pour into glasses and one ice cube to each glass. Give each guest a licorice stick to stir his Witch's Brew.
Preheat oven to 350°. Beat egg whites until stiff. Add sugar slowly. Fold in graham crackers and chopped nuts. Pour into 2 ungreased 9-inch pie plates. Spread up onto the sides of the plates. Bake 20 minutes or until golden brown. Cool shell. Fill with whipped cream or Cool Whip. Return to refrigerator until served. Makes 2 pies.
Cook onion and garlic in oil; add turkey and cook until done. Add rice, beans, corn, chilies, broth and cumin; cover and simmer for 30 minutes or until turkey is tender. Stir in hot pepper sauce to taste. Serve with shredded cheese; garnish with parsley. Average serving 274 calories, 69 mg. chol., 6 g. fat.
Heat oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray or line with paper baking cups. In large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt-mix well. In small bowl, combine pumpkin, milk oil and egg whites, blend well. Add to dry ingredients all at once, stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups. Press 1 cube of cream cheese into center of each muffin. Top each with 1/2 tsp brown sugar. Bake in 400 degree oven for 14 to 18 minutes or until toothpick inserted into center, but not cream cheese, comes out clean. Immediately remove from pan. Serve warm. Store in refrigerator. Yield: 12 muffins.
Cook first 4 ingredients over low heat, stirring until sugar dissolves. Cover pan 2 to 3 minutes to dissolve sugar crystals on side of pan. Uncover; cook to soft ball stage (240°). Gradually add hot syrup to egg whites, beating constantly with electric mixer. Add vanilla; beat until spreading consistency, about 6 minutes. If too thin, let stand 3 minutes to set up slightly. Stir once or twice. Frosts two 8 or 9-inch layers.
Boil diced potatoes. Fry diced bacon. Dice onion, scallions and eggs. Mix all ingredients and put into large bowl. Sprinkle top with paprika and chill overnight.
Mix cream cheese, margarine and powdered sugar together to soften. Add flour and blend. Form small balls and place half a cherry or walnut on each cookie. Bake on greased cookie sheet at 400° for 10 to 15 minutes until browned. Sprinkle powdered sugar on top while still warm.
In small bowl, combine flour, mustard and pepper. Sprinkle half of the flour mixture over one side of steak; cover with plastic wrap. In large skillet, brown steak on both sides in hot oil. Drain off fat; combine water, Worcestershire sauce and bouillon granules. Pour over steak; spread mushrooms over steak. Bring to boiling. Reduce heat; cover and cook over low heat, 1 1/4 to 1 1/2 hours or until tender.
Mix cake as directed and bake. While baking, mix Jell-O and boiling water; cool. Poke holes in cake and pour on Jell-O.
Put all ingredients, except meats and tomato paste, in large pot on medium heat. Brown meat and bake meatballs at 350° for 30 minutes.
Brown hamburger and onions and drain. Stir in remaining ingredients and bake 1 hour at 350°.
Cut apples in quarters and remove seed (do not peel). In heavy pot over high heat, cook apples and cider to boiling. Reduce to medium and cover. Simmer 15 to 20 minutes until apples are very tender. Press apple mixture through a sieve. Return pulp to pot; add sugar, cinnamon and cloves. Bring to a boil. Reduce heat to medium. Cook for about 1 hour and 15 minutes until mixture is thick, dark and mounds slightly when dropped from a spoon. Remove from heat; ladle into jars, leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes. Makes about 10 (8 ounce) jars.
Heat broiler. Pound each breast half between two sheets of plastic to 1/4 inch thickness. Top with slice each of ham and cheese, trimming to fit. Fold each breast lengthwise in half. Skewer closed on three sides. Sprinkle chicken with thyme. Place on rack in broiler pan. Broil 4 to 5 minutes on each side until chicken is cooked and cheese is melted. Meanwhile prepare vegetables according to package. Arrange chicken on serving platter, removing skewers. Spoon vegetables and pasta around chicken.
Place roast in slow cooker. Cover with water. Add next four ingredients. Cook until roast is tender. Drain kraut before adding.
Melt butter in casserole dish. Add all ingredients (except 1/2 of cheese). Stir and bake. Top with rest of cheese. Bake for 45 to 55 minutes at 375° in a 13 x 9 x 2-inch pan.
Cut a thin slice from the top of each tomato and scoop out pulp, leaving 1/2-inch shell. Set pulp aside. In a saucepan, brown mushrooms in oleo. Add onions, peas, garlic, basil and reserved tomato pulp. Cook several minutes, stirring occasionally. Remove from heat. Blend in crisp bread and parsley. Spoon into tomato shells. Place in shallow buttered dish. Bake at 350° for 20 minutes until heated through. Serves 6.
Cook green beans in boiling water for 10 minutes, uncovered. Drain. Let chill in the refrigerator. After chilling, toss beans with mushrooms and onion. Whisk oil into vinegar; whisk in spices; pour over string beans and toss lightly. Chill again before serving.
Mix the first 3 ingredients. Pour half into a greased 9 x 13-inch pan. Bake at 350° about 15 minutes. Melt in double boiler the caramels and 1/3 cup evaporated milk. Remove cake from the oven and pour caramel mixture over it. Sprinkle chocolate chips and nuts on top. Spread the rest of the batter on top. Bake at 350° for 20 minutes.
Mix apples, 1/2 cup sugar and cinnamon together. Set aside. Mix the remaining ingredients and beat until smooth. Pour half the batter in well greased and floured tube pan. Pour 1/2 of apple mixture over batter. Add rest of batter. Then add remaining apples. Bake at 350° for 1 hour or until done.
Brown ground beef on medium heat in large pan. Add salt and pepper. Remove beef from pan and drain grease. Brown onion and pepper in pan then add ground beef, tomatoes, tomato sauce, tomato paste. Season with garlic powder and oregano. Add water if necessary to achieve liquid consistency. Add a liberal amount of brown sugar. Bring to a boil, then reduce heat and allow to simmer 20-30 minutes or longer. Boil spaghetti in kettle. Add a bit of vegetable oil to keep noodles from sticking together. Boil 12-15 minutes. Drain water. Serve noodles covered with sauce.
In soup pot or Dutch oven, combine water, broth, beef and barley. Bring to a boil and cook over medium high heat for 10 minutes. Add tomatoes, vegetables, and soup. Cook 10 minutes over medium heat. Reduce heat to low, cover pot, and continue to cook for another 20 to 30 minutes or until barley is tender.
Spray crock pot with Pam. Arrange dried beef on bottom of crock pot. Wrap each piece of chicken in a strip of bacon and lay on top of dried beef. Mix soup and sour cream/flour together. Pour over chicken. Cover and cook on low 8 - 10 hours or high 3 - 5 hours. Service chicken over cooked rice; soup/beef mixture makes a gravy that can be served over chicken.
Brown ground beef. Add to spaghetti sauce. Boil noodles and drain. Combine sauce, milk, gravy and Parmesan cheese. Mix over low heat. Add noodles and mix real good. Pour into a 9 x 10-inch cake sheet pan. Top with cheese. Bake at 325° uncovered for 25 minutes.
Mash cooked potatoes with beater. Add all other ingredients and mix well with beater. Put mixture in 9 x 13 casserole dish. Refrigerate overnight or at least several hours. Bake at 350° for 45 to 60 minutes (until golden brown).
Drain salmon, reserving 2 teaspoons of liquid. Flake. Combine reserved liquid with salmon, cream cheese, onion and liquid smoke; blend thoroughly. Refrigerate several hours. Form mixture into a log 6 to 8-inches long. Sprinkle with parsley. Form pimiento into a small bow and place on top center of log for garnish. Serve with crackers of your choice. Makes about 1 1/2 cups.
Mix peanut butter, softened cream cheese, and sugar together; add Cool Whip. Pour into pie shell and cool in refrigerator.
Boil chicken; debone and pull into pieces. Dip tortillas into boiling broth. Cover bottom of 13 x 9-inch pan or 2 small pans with tortilla pieces (whole). Layer chicken; sprinkle onion, etc. Season with chili powder and garlic. Mix soups together. Spoon on top of casserole. Add layer of cheese (sprinkle); start another layer. After 2 layers, add Ro-Tel and arrange on top (check for Ro-Tel juice to 1/2 depth of casserole; add chicken broth if needed). Bake at 375° for 30 minutes.
In a large bowl stir together, bran flakes, flour, nuts, soda, salt and sugar. Make a well in the center. In another bowl mix beaten eggs, buttermilk and oil. Add to flour mixture stirring just until moistened. Batter will be thick. Cover and store in refrigerator up to 3 weeks. To bake muffins, fill greased cups 3/4 full. Bake in a 375° oven for 20 to 25 minutes. Makes 3 dozen.
Put salt over vegetables; let stand overnight. Drain well. Add sugar, mustard seed, vinegar and pickling spice. Bring to a boil. Cook until tomatoes change color, about fifteen minutes. Put in jars and seal.
Fry the corn tortillas on both sides to soften. Drain and dip into enchilada sauce. In the center of each tortilla place 2 tablespoons ground beef, some olives, onion, and cheese. Roll up tortillas and fasten with a toothpick. Add some cheese to the top of the enchiladas. Place on a cookie sheet and bake for 10 to 15 minutes at 350°.
Heat oven to 350°. Grease and flour baking pan (13 x 9 x 2-inch) or two 9-inch or three 8-inch round layer pans. Mix all into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour evenly into pan(s).
Preheat broiler. Chop mushroom stems and reserve caps. In a 2-quart saucepan over medium heat, cook mushroom stems, onion and next 4 ingredients until onion is tender, stirring occasionally. Stir in bread crumbs and Parmesan cheese. Spoon mixture into caps. Place caps, stuffed side up, on baking sheet. Broil 8 minutes or until mushrooms are tender.
Add water and oil to the dry ingredients to form clay. Knead. Add food coloring as desired.
Combine flour, soda, salt, sugar and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Spread frosting between layers and on top and sides of cake.
In a bowl toss the diced bread with melted butter and garlic powder. Brown the bread cubes in a shallow baking dish at 325° for 30 to 45 minutes, stirring 2 or 3 times during browning.
Pour cans of green beans into large saucepan and cook on high until all moisture is gone. Put one stick margarine into small saucepan. Add other ingredients (except cracker crumbs). Pour into 9 x 13-inch casserole dish. Sprinkle on crumbs. Bake at 350° for 30 minutes.
Mix water, potatoes, onion and salt in a saucepan; cover and cook for 5 minutes over medium heat. Lower heat and continue cooking for 20 minutes, or until potatoes are tender. Remove cover and stir gently over low heat until potatoes look dry. Stir in the remainder of ingredients and heat until cheese melts, about 3 to 4 minutes. Makes 4 to 6 servings.
Heat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. Stir all ingredients in a large bowl until well blended. Divide batter evenly into loaf pans. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean.
Mix together flour and sugar. Cook in saucepan the water, cocoa, oleo and shortening until it boils. After mixture boils, add it to flour and sugar and blend thoroughly. Add eggs, salt, buttermilk, soda, vanilla and nuts. Mix well. Pour into greased and floured cookie sheet. Bake 25 to 30 minutes at 350°.
In a large kettle, cook ground beef, onion, green pepper and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, beans, paste, beer, chili powder, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil and reduce heat. Cover and simmer 20 minutes. Makes 4 to 6 servings. Serve with chopped raw onions, jalapeno peppers and grated Cheddar cheese.
Dump pineapple into a 9 x 13-inch ungreased pan and spread evenly. Pour cherry pie filling over pineapple. Add cake mix over cherries and spread. Sprinkle nuts on top. Slice butter in pats and place on top. Bake at 350° for 1 hour.
Mix flour and sugar together. Stir into beaten eggs and milk. Add corn. Pour into greased casserole and place lump of butter on top. Bake 30 minutes in a 350° oven. Serves 3 or 4 generously.
Beat all ingredients with wire whisk or electric mixer until almost smooth. Pour generous 1 cup batter onto center of hot waffle iron sprayed with nonstick cooking spray. Bake until steaming stops, about 5 to 6 minutes. Yields three 9-inch waffles.
Peel potatoes; cut into thin slices. Cook in boiling salted water 15 minutes or until tender; drain well.
Wash lentils and place in cooking utensil. Add enough water to cover. Cook until partly done.
Dump pineapple into a 9 x 13-inch greased cake pan, then spread cherries on top of pineapple. Sprinkle cake mix on top of cherries. Pour butter over cake mix. Cover with nuts. Bake at 375° for 1 hour. Cool and serve with Cool Whip.
Place rice and onion soup mix in a casserole dish. Place chicken ove this and spread the soup on top. Pour can of water over the chicken mixture. Cover and bake 1 1/2 hours at 375°.
Stir cream cheese until smooth and add grated cheese; stir in drained pineapple, red peppers, onions, seasonings and 1 cup of the nuts. Turn out onto a sheet of plastic wrap and shape into a ball. Refrigerate several hours or overnight. Roll ball in remaining 1 cup of nuts to coat. Thin the preserves slightly with a tablespoon of water and stir well. Pour preserves over the cheese ball and serve with your favorite crackers.
Combine sugar, milk and butter; cook to soft ball stage (238°), stirring frequently. Remove from heat; stir in chocolate pieces. Add marshmallow cream, vanilla and nuts. Beat until well blended. Pour into a greased 13 x 9 x 2-inch pan. Cool and cut into squares.
In a small bowl, combine cream cheese and preserves; blend well. Stir in pineapple. Slice a small portion from the base of each peach half so that the fruit sits flat; reserve peach slices. Arrange peach halves on serving plates. Spoon 1/4 of pineapple mixture into each peach half; sprinkle with pecans. Garnish each with reserved peach slices and mint leaves. Makes 4 servings.
For glaze, in a small saucepan, stir together the sugar, cornstarch, orange peel, ginger root and red pepper. Stir in orange juice and soy sauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Trim any separable fat from the chops. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 20 to 25 minutes or until pork is no longer pink, turning once. Brush the chops with the glaze frequently during broiling. Serve with the remaining glaze.
Fry hamburger, bacon and onion. Drain. Add ketchup, vinegar, mustard and sugar. Stir in beans. Bake 1/2 hour at 350°.
Pour butter into a 9 x 12-inch baking dish. Add ingredients in layers in order listed; do not stir. Bake at 325° for 30 minutes. Let cool; cut into squares.
Pam one 9 x 13-inch pan. Pour peaches into pan. Pour sugar over peaches. Sprinkle peach jello mix over sugar. Pour cake mix over entire mixture. Cut up stick of margarine over cake mix. Pour	water over mixture. Bake at 400° for 30 to 40 minutes.
Cook carrot, celery and onion in 1 cup boiling salted water for 5 to 8 minutes. Do not drain. Melt butter in a saucepan. Add flour and stir until well blended (about 2 minutes). Slowly add milk and broth; cook while stirring until smooth and thickened. Grate Cheddar cheese. Just before serving, add cheese to flour and broth mixture. When blended, add vegetables with cooking water. Stir constantly over low heat until smooth.
In a pot with a vegetable basket and water up to the basket, place green beans. Bring to a boil and reduce heat, simmering for about 10 minutes. Remove vegetables from pot and run cold water over them. Refrigerate.
In a large (3-quart) microwave-safe dish, combine first 2 ingredients. Microwave, covered with vented lid or plastic wrap, on full power for 6 to 8 minutes, stirring twice. Add sugar and mix well. Cover and let stand. Refrigerate and serve.
Mix all ingredients except crabmeat. Fold in crabmeat. Sprinkle with Parmesan cheese. Bake in a 325° oven for 35 to 40 minutes.
In a heavy 2 1/2-quart saucepan, combine milk, sugar and margarine; bring to a full boil, stirring constantly to prevent scorching. Reduce to medium heat. Boil 5 minutes, stirring constantly. Remove from heat. Add peanut butter, Marshmallow Creme, vanilla and nuts; beat until well blended. Spread in a buttered 9 x 13-inch pan and cut into squares when firm.
Heat oven to 400°. Spray pie plate with Pam. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth and pour into pie pan. Bake until golden brown and knife inserted comes out clean, 35 to 40 minutes. Let stand 4 or 5 minutes. Serve.
In blender, puree bananas to make 1 cup. Add oil and eggs. Blend well. In a medium bowl, sift flour, sugar, baking soda and salt. Pour in banana mix. Mix until just blended. Pour into prepared 9 x 9 x 2-inch pan. Rap on table to remove bubbles. Bake in preheated oven at 350° for 45 minutes, until center springs back. Cool on wire rack.
Melt margarine. Add eggs, slightly beaten, and sour cream. Put in 2 cans of corn and the muffin mix. Pour into a greased 13 x 9-inch baking dish. Bake at 350° for 40 minutes, more or less.
Mix all ingredients. Bring to a boil. Simmer 1 1/2 hours. Put in jars and seal. Use large porcelain container. Eat with chips.
Use paper liners in muffin pan. Place 1 vanilla wafer in each of 6 liners. Soften cream cheese on 1/2 power for 1 minute. Blend in egg, sugar, lemon juice and vanilla. Fill muffin cups 1/2 to 2/3rds full. Microwave on 1/2 power for 3 1/2 minutes or until cheese cake begins to set. Remove from muffin pan. Place a spoonful of pie filling over each cheese cake. Cool before serving. Yields 12.
Mix bananas, pineapple juice, lemon juice, orange juice, and sugar together. Chill. Just before serving, add the 7-Up.
Brown garlic and sausage or chicken. Add onion and green pepper and saute. Add tomatoes and water and simmer for 1/2 hour. Add rice and simmer 1/2 hour.
Combine semi-sweet chips and unsweetened chocolate, marshmallow cream and nuts in a large bowl. Combine sugar, salt, evaporated milk and butter in large heavy saucepan. Heat to boiling, stirring constantly. Pour at once over chocolate mixture. Stir vigorously with wooden spoon until chocolate is melted and mixture is creamy. Pour into buttered shallow 9 x 13-inch pan. Let stand a few hours to set. Cut into squares. Store in metal box.
Mix all together and refrigerate. Serve with chicken. Serves 9 to 12.
Mix all ingredients together, then drop by spoonful onto a cookie sheet. Bake at 375° for 12 minutes.
Layer in this order: chicken, cheese, Doritos, cream of chicken soup, cream of mushroom soup and Ro-Tel tomatoes. Mix together soups and tomatoes in bowl before adding to rest of ingredients. Bake in 13 x 9-inch pan at 375° for 30 minutes.
Mix together in bowl. Put in 13 x 9-inch or 2 round pans. Grease and flour pans. Bake 45 minutes or until brown on top at 350°.
Preheat the oven to 350°. Grease a 2-quart square baking dish. Set aside. In large skillet, over medium-high heat, cook the sausage until browned, stirring to break up the meat. Drain on paper towels. Cook the grits according to package directions, omitting the salt. Stir in the butter or margarine until melted. Stir in the sausage, eggs, milk, salt and 1 1/4 cups of the cheese. Spread the sausage mixture in the prepared baking dish. Bake, uncovered, for 40 to 45 minutes, or until a knife inserted near the center comes out clean. Sprinkle the casserole with the remaining cheese. Bake for 2 1/2 minutes. Let stand for 10 minutes, then serve.
Layer lettuce, cauliflower and onion. Then mix mayonnaise, bacon, sugar and cheese. Spread on top. Cover tight and let set 24 hours. Mix just before serving.
Heat oven to 350°. Grease oblong pan (13 x 9 x 2-inch). Mix all ingredients; spread in pan. Bake until golden brown, about 25 minutes. Cut into 2 x 2-inch pieces.
Beat eggs until light and lemon colored. While beating, add sugar gradually. Sift flour with baking powder and salt; blend into beaten mixture. Beat in vanilla. Let butter melt in milk as it heats. When small bubbles form around edge of pan, pour hot milk into batter. Beat to blend thoroughly. Grease pan. Heat oven to 350°. Cook for 20 to 25 minutes. Immediately spread peanut butter on hot cake; refrigerate. Place chocolate bars on cake; put in oven until chocolate melts. Spread and refrigerate.
In a blender or food processor, chop cranberries until fine. Peel 2 oranges and chop finely. Grind other oranges with skin in blender until fine. Mix all ingredients and add sugar to taste. Chill and serve.
Mix syrup, butter, salt, flavoring and sugar. Knead well. Add chopped pecans. Roll into logs. Brush with Karo syrup. Roll in pecans.
Turn burner on low heat. Combine yolks and lemon juice in small pot. Beat with a whisk until frothy. Divide butter in thirds, add one third to the pot at a time. Stir constantly until all butter is in and melted. Let it thicken gradually. Don't leave on heat. Keep stirring.
Heat oven to 425°. Melt margarine in oblong pan (13 x 9 x 2-inch). Mix baking mix, salt, paprika and pepper. Coat chicken. Place chicken, skin sides down, in pan. Bake uncovered for 35 minutes. Turn chicken and bake until done, about 15 minutes.
Cut eggs in half lengthwise and put yolks in bowl. Mash yolks; add cream cheese. Mash with fork to get all lumps out. Add remaining ingredients except bacon and pickle juice. Mix well. Add pickle juice a little at a time to get the consistency you like, not too loose. Refill egg whites. Sprinkle tops with bacon crumbs. Chill and serve.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325° for 1 hour. Serve warm with whipped cream or vanilla ice cream. Makes 1 (9-inch) pie. Recipe may be doubled and freeze 1 for later use.
Combine flour, nuts and butter. Mix and press into greased 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool. Combine crem cheese, confectioners sugar and one carton Cool Whip. Beat until smooth. Spread over cooled cake. Refrigerate.
Heat pineapple to boiling. Add gelatin and cool. Mix remaining ingredients and add to cooled gelatin mixture. Chill and serve.
Fry the bacon until crisp; crumble. Brown the onion and celery in the bacon grease until tender. Put everything together except for the milk. Cover and cook until the potatoes are tender (15 to 20 minutes). Add milk; heat and serve.