HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti as directed. In a 10-inch skillet, cook garlic until browned; remove garlic. Add broccoli and red pepper to oil; stir until coated with oil. Add 1/4 cup water; reduce heat to medium. Cook until tender. Reduce heat to low. Add cheese spread, milk, Parmesan cheese and oregano. Cook until cheese melts and everything is blended. Drain pasta. Pour cheese and broccoli mixture over pasta. Serve immediately.
Mix sugar, butter, salt and milk in saucepan. Cook and stir over low heat until sugar is dissolved. Bring to a boil and allow to boil gently for 8 minutes.
Using biscuit cutter, cut out the center of each slice of bread. Press center of bread gently with fingertips to form an indention. Fill with 1 level tablespoon of grated cheese. Fold in half. Use a fork to press edges and seal. Brush tarts with melted butter. Sprinkle garlic salt on top. Bake at 400° for 5 minutes. Turn over and bake 5 minutes more. Dip in pizza sauce to use as appetizers.
Preheat oven to 375°. Grease a Bundt pan. Melt butter or margarine. Separate biscuits. Flatten each biscuit into a 3-inch circle. Place a kiss in the center of each biscuit. Wrap biscuit around chocolate forming a ball. Repeat with remaining chocolate and biscuits.
Mix ingredients and let stand for 15 minutes. Preheat oven to 375°. Drop batter by heaping teaspoonful on a cookie sheet. Leave ample space between. Bake 8 to 10 minutes.
In a skillet, brown ground beef until crumbly. Saute onion and pepper then add to ground beef. Add tomato sauce and tomatoes to ground beef mixture. Season with garlic salt and simmer. Pour hamburger mixture into a buttered 9x13-inch casserole dish.
Combine all ingredients, except potatoes. Mix and add to package of hash browns. Pour into greased casserole dish. Mix 2 cups crushed corn flakes and 1/2 cup melted butter. Sprinkle on top. Bake for 45 minutes at 350°.
Combine beef, sausage and onion; fry until meat is done and onion is tender. Drain if necessary. Cook noodles in water according to directions; drain and salt and pepper to taste. Combine meat mixture, mushrooms and soup with noodles, heating through before serving.
Prepare pancake batter. Slice bananas. Dip in pancake batter. Deep fry until golden brown. Roll in confectioners sugar.
In small saucepan over low heat, melt margarine. Remove from heat and add 1 tablespoon of the soy sauce. Brush chicken with sauce; reserve remaining portion. In large, shallow microwave dish, place chicken on wooden trivet, breast side down. Cover loosely with wax paper. Microwave on Medium setting for 15 minutes. Remove chicken from microwave and turn chicken breast side up. Brush generously with soy-margarine sauce. Cover with wax paper and continue to microwave on Medium setting for 15 minutes or until fork can be inserted in chicken with ease and leg moves freely when lifted or twisted.
Saute onion in butter; add beef and cook. Add remaining ingredients and simmer 20 minutes.
Bring all ingredients to boil except soda. Boil until hard crack stage. Remove from heat and add soda and stir until it gets foamy. Pour over popcorn. Add peanuts.
Cut meat into serving pieces or cubes. Combine mushroom soup with water and dry onion mix. Place meat and soup mixture in deep casserole and cover tightly. Bake at 350° for 2 hours. Can also add 2 to 3 tablespoons sour cream before serving.
Line a baking sheet with waxed paper; set aside. Pour sugar in small bowl and set aside. In another small bowl, combine cream cheese, extract and food coloring. Stir with wooden spoon. Gradually add powdered sugar and stir until well blended. Mixture will become quite stiff and may require kneading as one would for dough. When well mixed, form into balls about 1-inch in diameter. Roll in granulated sugar. Place on baking sheet and press flat with the tines of a fork. Refrigerate until ready to serve. Makes 1 1/2 pounds.
Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in large bowl. Add eggs one at a time, beating after each addition. Gradually beat in flour mixture. Stir in cranberries and nuts. Drop by spoon fulls on ungreased cookie sheet. Bake for 9 to 11 minutes or until brown. Cool on cookie sheet for two minutes before removing to wire rack. Makes about five dozen cookies.
Pare zucchini, remove pulp and seeds. Chop zucchini, pepper and onion and set aside. Heat remaining ingredients to boiling. Add all of the vegetables and cook for 5 minutes. Can by your favorite method. Great on hot dogs!
With hands, blend all ingredients except nuts, until thoroughly combined. Roll into ball or log. Roll in the nuts. Makes 1 cheese ball about 6-inches in diameter.
Combine all ingredients thoroughly and pack firmly into a loaf pan. Bake in preheated moderate 350° oven about 1 hour and 10 minutes. Let stand 5 minutes before slicing.
*For Sour Milk: Mix 1 tablespoon lemon juice or vinegar and milk to make 1 cup.
Butter	and flour a 10-inch tube pan.	Thoroughly cream together sugar and butter. Add eggs 1 at a time beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla or lemon. Pour batter into prepared pan. Set in cold oven and turn heat to 350°. Bake 60 to 70 minutes.	Cool in pan 5 minutes. Elvis' favorite.
Lightly season chicken breasts with salt, pepper and sage. Slice onion and place in small casserole dish. Place breasts in the dish with the onion slices. Add cornmeal and blend meal with chicken breasts and onion. Place small shrimp over breaded breasts. Add milk. Bake in oven at 370° for approximately 1 hour and 15 minutes.
Scald milk, cool to lukewarm. In small bowl dissolve yeast and 3 teaspoons sugar with 1/2 cup water. In large bowl add milk, sugar, salt, shortening, water and yeast. Then add flour and mix well. Place on floured pastry board and knead. Place into greased container until double in size. Divide dough in 2 parts. Press or roll to 1/2 to 3/4-inch thick. Cut with 2 1/2-inch cutter. Shape round balls and place onto well-greased pans. Cover with cloth when double in size. Bake in 400° oven 20 to 25 minutes.
Sift together flour, sugar, baking powder, baking soda and salt. Combine egg, milk, shortening, undrained pineapple, raisins and pecans. Add dry ingredients all at once, stirring, just until moistened. Batter will be stiff. Spread mixture in greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 55 minutes or until toothpick comes out clean. Makes 1 loaf.
Wash and core apples. At stem end, pare skin 1/3 of the way down. Stuff apples with figs and walnuts and place in a shallow dish. In small pan, combine cinnamon candies, sugar and water. Boil 10 minutes; pour over apples. Cover and bake at 350° for 30 to 45 minutes, basting often with syrup until apples are tender. Pour off syrup to saucepan and boil until slightly thickened. Pour over apples. Serve warm or chilled, plain or with cream.
Mix cake mix, egg yolks, oleo, buttermilk and vanilla with electric mixer. Fold in coconut, pecans and 3 stiffly beaten egg whites. Bake at 325° for 25 to 30 minutes. Frost with Cream Cheese Icing.
Layer in following order: spinach (sprinkled with salt, pepper and 1 tablespoon sugar), bacon, eggs, lettuce (sprinkled with salt, pepper and 1 tablespoon sugar), peas, onion, mayonnaise (spread over top), Swiss and Cheddar cheese. Cover and refrigerate, toss and serve next day.
Crumble brownies and place in large container. Sprinkle coffee over brownies. Mix pudding and milk until thick. Crush candy cars. Add candy to pudding (reserving 1/4 c.). Add 4 cups cool whip to pudding, add cream cheese, sugar and nuts, blend together. Pour pudding mixture over brownies. Top with remaining cool whip. Sprinkle 1/4 c. butterfingers on top. Chill at least 2 hours before serving.
Mix all ingredients together in bowl. Spray 9 x 13 pan with Pam. Pour ingredients in pan and bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Grease 8 x 8-inch pan. Mix oats, flour and sugar. Cut in butter until crumbly. Place half the mixture in pan. Cover with cranberry sauce; top with rest of mixture. Bake 45 minutes. Serve hot. Cut in squares and top with ice cream.
Sift together flour, sugar and soda. Chop in shortening. Add buttermilk and dissolved yeast. Be sure to stir well. Keep covered in refrigerator at least 1 hour (better over night) before using. Flour hands and pinch off enough dough to roll into shape of a biscuit, place on greased pan and let rise 1 hour. Bake in preheated 425° oven for 10 - 15 minutes. Dough will keep in refrigerator for up to 2 weeks.
Combine flour, salt and pepper. Coat meat. In Dutch oven, brown meat in Crisco. Add soup, water, basil, onion and celery. Cover and bake at 375° for 1 hour. Remove from oven. Pare and cube the potatoes and carrots into 1-inch pieces. Cover and bake 1 hour at 375° or until tender. Makes 4 to 6 servings.
Mix all ingredients together, refrigerate 1 hour or longer. Serve with chips-makes 4 1/2 cups of dip.
Cream margarine with brown sugar. Add flour and nuts; mix to make a crumb mixture. Reserve 1 cup for topping. Press remainder into bottom of 8-inch square pan. Bake at 350° for 12 minutes until lightly browned. Blend sugar with softened cream cheese until smooth. Add egg, milk, lemon juice and vanilla. Beat well. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake at 350° for 25 minutes.
Combine cabbage, onion, bell pepper and sugar; toss lightly. Set aside. Combine remaining ingredients and bring to a boil. Pour over shredded cabbage mixture and toss lightly. Cover; chill at least 4 hours. Salad keeps several days in refrigerator.
Brown sausage, onion and minced garlic in olive oil. Mix all ingredients in slow cooker or crock-pot. Cook on slow 7 to 8 hours. Stir occasionally. Nothing in recipe needs to be exact.
Boil breasts until tender; boil potatoes until tender and chop chicken. Place in pie shell. Put layer of potatoes, then layer of peas and carrots. In skillet, melt butter; add flour, then broth to make a gravy. Pour over pie. Add other pie crust on top. Pinch together to seal. Bake at 375° for 40 to 50 minutes or until golden brown. Serve with cranberry sauce.
Measure and sift together the dry ingredients. Cream butter and sugar. Add eggs, one at a time; mix thoroughly. Add chocolate chips and nuts; blend well. Drop onto ungreased cookie sheet. Bake at 400° for 15 minutes.
Mix together; place in 9 x 13-inch pan. Bake at 350° for 1 hour.
Combine crumbs, 1/4 cup sugar and butter. Press into bottom of a 9-inch spring-form pan. Bake at 325° for 10 minutes. Reduce oven temperature to 300°. Combine softened cream cheese, 3/4 cup sugar and juice, mixing until well blended. Add eggs, one at a time, beating well after each one. Pour mixture over crust. Bake at 300° for 55 minutes. Combine sour cream, vanilla and sugar. Spread carefully over cheese cake. Continue baking for 10 minutes. Loosen cake from rim of pan. Cool before removing rims of pan. Chill.
Grease 9 x 13-inch glass pan. Spread half bread cubes evenly in dish. Add ham, sausage and cheeses. Add rest of bread. Mix eggs, milk and seasoning. Pour evenly over souffle. Refrigerate overnight. Bake at 350° for 50 to 60 minutes. Let stand a few minutes before cutting.
Cook about 1/2 to 1 quart of cherries in 3 quarts of water with about 1/4 cup of sugar.
Grease large oblong baking dish. Put light coating of cracker crumbs in bottom of dish. Sprinkle onion and broken pieces of cheese slices over onoins. Add can of water to soup and bring to a boil in saucepan. Add the tuna, pimentos, bell pepper, peas, evaporated milk and pepper. Mix and pour over crackers, onion and cheese. Sprinkle a few cracker crumbs over the top. Put more cheese over that. Dot with margarine and bake at 400° for 30 to 35 minutes until it's bubbly and a little brown.
Scald milk in heavy saucepan. Add cornmeal, all at once. Beat vigorously with wire whisk until smooth. Raise heat, stirring constantly. Boil for 1 minute, then put heat to low and cook for 10 minutes, stirring frequently to prevent scorching. Remove from heat, stir in butter until melted, then stir in molasses, sugar, nutmeg, salt and ginger. Stir in eggs and raisins. Pour in buttered baking dish. Set baking dish in a large pan filled with 1-inch of water. Bake at 300° for 2 hours. Serve with vanilla ice cream or whipped cream. Serves 8.
Combine in heavy pot with wooden spoon. Cook over low heat until 250° on candy thermometer. Take off stove and stir in 2 teaspoons vanilla. Pour in greased pan, 9 x 13-inches. Cool and cut into pieces; wrap in waxed paper. Hard to cut if too cold.
Mix all ingredients in casserole dish. Cover and bake at 350° for 3 hours.
Cream margarine, cocoa and butter. Add eggs, and vanilla, mix well. Add flour, coconut and pecans. Continue to beat for 2 minutes. Pour into sheet cake pan and bake for 30 to 40 minutes in 350° oven. Spread marshmallow cream over cake while hot. Allow to cool in pan.
Grease microwave ring mold and coat with crumbs. Mix all dry ingredients; make well in center. Add rest of ingredients after mixing them together. Spoon into mold and microwave on Medium 8 minutes. Rotate after 4 minutes and bake 1 1/2 minutes longer or until cake pulls away from sides of mold. Let stand 10 minutes; invert onto plate. Glaze with lemon juice and powdered sugar mixture.
Mix pudding and milk well. Add sour cream and 1/2 Cool Whip. Mix well. Layer in a large bowl the vanilla wafers, pudding and bananas. Repeat until all pudding is used. Seal with the other half of the Cool Whip.
Cook sugar, water and cornstarch until thick (medium heat). Remove from heat; add red food coloring (few drops) and jello. Mix well and cool to lukewarm. Place whole, washed and dried berries in pie crust.
Melt margarine and add to it the brown sugar, flour and nuts. Pour over potatoes. Bake at 350° for 30 minutes.
Combine all ingredients. Mix well. Make into one loaf or several small ones. Bake at 400° about 1 hour. If small ones, about 45 minutes.
Saute onion in oil. Add mushrooms and simmer for 5 minutes, reserving mushroom liquid. Remove onions and mushrooms from pan. Dip steaks in beaten egg, then in bread crumbs and saute in oil. Place alternate layers of steaks, onions and mushrooms in buttered casserole. Mix liquid from steaks with mushroom liquid and sour cream; pour over casserole. Bake at 350° for 30 minutes. Makes 6 servings.
Combine all ingredients except vinegar and beat until well blended. Add vinegar and beat thoroughly. Refrigerate. Makes 1-1/4 c.
In a heavy sauce pan over low heat, melt margarine and chocolate chips. Remove from heat. Gently stir in rice cereal until completely coated. Press into bottom and sides of a 9 inch pie plate. Chill 30 minutes.
Cream margarine and sugars until fluffy. Stir in vanilla, then add eggs, one at a time, beating after each addition. Sift flour, salt and soda; add to creamed mixture. Stir in oats and raisins. Drop by teaspoonfuls onto greased cookie sheet, about 2-inches apart. Bake at 350° for 10 to 15 minutes. Makes 3 dozen.
Add first 5 ingredients in mixing bowl. Add mayonnaise to moisten. Let set 1/2 hour before serving. Tastes like the real thing.
Mix up all ingredients, except whole milk. Put into ice cream freezer can. Fill can to line with whole milk. Freeze according to instructions.
Combine all ingredients; add ground beef last. Mix well. Press into 10 x 10-inch casserole dish. Cover; bake 1 hour at 350°; uncover last 10 minutes.
Bring beans to a boil for 30 minutes. Then put all ingredients in beans and cook until done, about 2 hours.
Combine the stock, wine, onion, bay leaf, lemon juice and zest and bring it to a boil. Add the rice to the boiling stock and stir once with a fork to separate the grains. Cover the pot and place it in a moderate oven (350°F/175°C) for approximately 25 to 30 minutes or until the rice has absorbed all of the liquid. Remove the cover; fluff the rice with a fork and fold in the chopped dill. Re-cover and allow to rest 5 to 10 minutes before serving. Yield: 4 portions.
Drain vegetables, if necessary. In a large bowl mix vegetables, olives and orange peel. Pour in dressing; toss to coat. Cover and chill to marinate at least 2 hours, stirring occasionally. Just before serving lightly drain. Serve with cocktail picks.
Put all ingredients together in a jar and shake well. Store in covered jar in refrigerator. Makes about 1 cup with 7 calories per 2 tablespoons.
Fry hamburger and drain well. Mix with the rest of the ingredients and simmer for 1/2 hour.
Cook sweet potatoes in boiling water to cover 20 to 25 minutes or until fork-tender. Let cool to touch; peel.
Lay crescent rolls flat on a cookie sheet and bake at 375° for 7 to 10 minutes or until golden brown. Let cool. Mix cream cheese, Miracle Whip and onion soup together and spread on crescent rolls. Mix 3/4 cup of vegetable combination of your choice, chopped fine with 3/4 cup shredded Cheddar cheese. Put on top of cream cheese mixture and chill. Cut into small squares and serve.
Preheat oven to 350°. Melt butter in a 9 x 13-inch baking pan.
In a saucepan, add carrots, butter and water. Cook until tender. Drain the liquid off into another saucepan and add honey to liquid. Cook 5 to 10 minutes. Pour honey mixture over carrots and serve.
Cook potatoes; mash. Brown beef and onion. Spread mashed potatoes on serving platter; spoon hamburger mixture on top of potatoes. Spread ketchup on top. Serve with green vegetables.
Thaw broccoli. Place in baking dish. Mix together the next 6 ingredients. Spread over broccoli. Cover with the additional cheese and cracker crumbs. Bake at 350° for 30 minutes. Serves 12.
Heat oven to 350°. Grease cookie sheet. Mix all ingredients thoroughly. Shape into 1-inch balls. Place 2-inches apart on pan. Bake for 15 to 20 minutes.
Mix all ingredients well. Chill. Serve with crackers, chips or fresh vegetables. May also be used as sandwich spread.
Preheat oven to 350°. Mix first six ingredients together until lumps are gone. Add remaining ingredients. Pour into greased 9 x 13-inch pan and bake for 45 to 50 minutes.
Mix all ingredients to make a thick batter; will be thick and heavy. Roll hot dogs in batter and fry at 375° until done.
Heat oven to 350°. Grease and flour two (9-inch) pans. Mix ingredients, except frosting. Mix on low speed. Beat 3 minutes on high. Cook 30 to 40 minutes. Cool. Frost cake.
Pop toast pieces in a toaster. Take them out. Put a piece of cheese in the middle and eat it!
Brown 1 pound sausage; drain off fat. In a mixing bowl, mix all the ingredients together. Roll into balls or drop by the teaspoon onto a greased cookie sheet. Bake at 350° for 20 minutes or until lightly brown.
Stir cake mix, 2 eggs and oleo together and spread in 11 x 17-inch ungreased pan and pat flat. Blend powdered sugar, 2 eggs and cream cheese and spread on top of cake. Bake at 350° for 25 minutes. Do not overbake.
Trim crusts from bread. Cut each slice into 5 strips. Place on baking sheet. Bake for 1 1/2 hours at 200° or until dry; do not brown.
Beat egg whites until frothy. Start adding sugar gradually and beat until mixture stands in a soft peak. Fold in vanilla, crackers, baking powder and nuts. Spread evenly in well-greased pie plate and bake at 325° for 45 minutes.
Mix all ingredients to make a soft dough. Divide into 2 parts. Roll very thin on floured surface. Cut into strips about 2-inches by 2-inches. Drop into simmering chicken broth. Cook until done (about 15 minutes). Can be used with any stewed wild game.
Prepare turkey for roasting. Place on heavy-duty aluminum foil. Seal securely to prevent drippings from escaping in pan. Place foil wrapped bird, breast up, in bottom of roaster. Roast in very hot oven at 450°. About 15 to 20 minutes before total roasting time, remove from oven. Gently remove foil away from bird to edges of pan. Continue to roast until brown. Sometimes bird is already brown enough at this point.
In a 1 1/2-quart mixer bowl add confectioners sugar and softened butter. Mix on low speed until combined. Add 1 to 2 tablespoons milk and 1 teaspoon vanilla. Beat on high speed until fluffy (about 1 1/2 minutes). Spread on cooled butter cookies.
Boil the first five ingredients to the soft ball stage. Remove from heat and add the marshmallow cream and peanut butter. Beat until firm. Pour into buttered 8 x 8-inch square pan. Double recipe for a 9 x 13-inch pan.
Brown meats and onion; drain excess fat. Mix separately the remaining ingredients except beans and simmer about 15 minutes. Pour meats and beans into simmered mixture and heat to boiling or, put in oven and bake at 350° until hot.
Combine sugar, eggs, vinegar, cornstarch and water in double boiler and cook until thick and smooth, stirring occasionally. Just before removing from heat, stir in the two small lumps of butter and lemon extract. Pour into baked pie shell. Top with whipped cream. Makes one 9-inch pie.
Mix all ingredients. Pour into pie crusts. Cook at 350° for 45 minutes. Makes 2 pies.
Squeeze juice from limes into a nonaluminum bowl. Add remaining ingredients. Mix together and season with salt to taste. Serve with corn chips.
Mix cream of chicken soup, celery soup and water in pan that you will bake it in. Sprinkle Minute rice over soup mixture. Add cup-up chicken. Sprinkle onion soup over chicken. Cover with tin foil and bake at 325° for 2 hours.
In a large saucepan over medium heat, saute onion and green pepper in butter until tender. Add broth and potatoes; bring to boil. Reduce heat, cover and simmer 15 minutes or until potatoes are almost tender.
Brown the bread crumbs in the butter. Place 1/3 of the bread crumbs in the bottom of a baking dish and add half of the apples. Sprinkle this with lemon juice and brown sugar. Then add 1/3 of the bread crumbs. Top with the remaining apples, lemon juice and brown sugar. Cover with the remainder of the bread crumbs. Bake in a preheated 375° oven for about 30 minutes. Serve this with warm ice cream, milk or whipped cream.
Slice eggs lengthwise. Remove yolks. Mash yolks with fork. Add balance of ingredients. Spoon mixture into whites. Sprinkle with fresh parsley. Sprinkle on grated pecans for garnish.
Fry bacon crisp; remove bacon. Add water, sugar, salt, cabbage and corn. Simmer 10 to 12 minutes. Serve with crumbled bacon on top.
Boil chicken in 4 cups water until tender. Cool and remove bones, saving the broth. Cut into bite size pieces. Dice and fry bacon; remove from skillet and brown beef and onion in the pan. Add bacon, chicken broth, salt, paprika and tomatoes. Simmer for 1 1/2 hours. Add remaining vegetables and chicken and simmer for another 30 minutes. Thicken with flour and add seasoning.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic and saute until tender. Stir in hominy and remaining ingredients, except cheese. Spoon mixture into a 1-quart baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese and bake 5 minutes. Yield: 4 servings.
Cream the first 3 items, then mix in the rest and blend well. Drop by spoonful on cookie sheet. Bake at 375° for 10 minutes.
Mix crackers, 1/2 cup sugar and margarine. Press in bottom of a 9 x 13-inch pan. Mix eggs, 3/4 cup sugar and cream cheese. Pour over crust. Bake 20 minutes at 350°.
Combine all ingredients. Spread on ham slices. Roll and secure with a toothpick. Chill several hours. Slice 1/2 or 1-inch thick.
Grease a 9 x 13-inch pan and arrange chicken in pan. Mix other ingredients and pour over chicken. Bake at 350° for 1 1/2 hours, uncovered. This makes a lot of sauce which can be served over rice.
Brown wurst on grill. Cook onion, pepper and wurst in beer. Cover and cook 30 minutes. Serve on buns.
Cut all fruit into bite size pieces. Mix cream cheese, Marshmallow Creme and milk until smooth. Thread fruit on wooden skewers. Serve with dip. Yields 1 1/2 cups.
Melt chocolate in boiling water; cool. Cream margarine and sugar until fluffy. Add egg yolks, beating well. Add melted chocolate and vanilla; mix well. Sift together dry ingredients. Add alternately with buttermilk to creamed mixture. Beat until smooth. Fold in stiffly beaten egg whites. Pour in cake pan and bake at 350° for 30 to 40 minutes.