HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put juices in pot. Salt and pepper to taste. Add the basil. Cook onions in butter. Fry meat when done. Drain off fat. After onions and meat are fried, put in with the sauce. Simmer for about 40 minutes. Cook bow ties and spinach. Grate cheese. Then put some meat sauce in bottom of casserole, then noodles, all spinach, cheese. Repeat and finish with meat sauce. Put some of the cheese on top. Bake in a 350° oven for 1 hour.
Crumble sausage into large glass bowl. Microwave, covered with plastic wrap, on High for 5 to 6 minutes or until no longer pink, turning bowl once. Drain. Add milk, eggs, dry mustard, salt, cheese and bread; mix well. Pour into 2 (8-inch) round glass baking dishes. Microwave 1 dish at a time on Defrost for 15 to 18 minutes, stirring and turning dish every 3 minutes. Microwave on High for 3 minutes. Serves 8.
Spray one 9 x 13 x 2-inch quart baking dish with Pam. Pour 1 quart of peaches in bottom of pan. Sprinkle 1 box of dry cake mix over peaches.
Heat oil. Add chopped onions. Saute 2 to 3 minutes. Add tomatoes, picante sauce, chili powder, cumin and salt. Cover. Cook on simmer 10 minutes. Add beans, pepper, zucchini and corn. Cover and simmer 15 to 20 minutes or until zucchini is tender.
Prepare pie shell. Bake 10 minutes at 450°. Cool. Set oven to 350°.
Puree strawberries and milk in blender. Add yogurt, sugar and vanilla; blend. Chill 2 hours before serving. This is a refreshing summer dish. Makes 4 servings.
Remove all pork from beans and discard. Chop jalapenos with care; protect your skin. Cook onion, peppers and jalapenos together in microwave about 3 minutes on High. Mix beans and cooked vegetables with brown sugar and ketchup. Mixture should have a dark red color. Bake in slow oven at 300° for about 1 to 1 1/2 hours. Add more sugar and/or ketchup to taste. These beans keep well in fridge for several days.
Combine both mustards, butter, olive oil, lemon rind, lemon juice and pepper in small saucepan. Cook over low heat until butter melts and mixture is hot, stirring occasionally. Sauce can be made a day ahead and refrigerated, covered. Gently reheat.
Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well with a spoon. Combine flour and cocoa; gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownies begin to pull away from edges of pan. Frost if desired; cut into squares.
Mix together sugar, salt, cinnamon, cloves, nutmeg, eggs, pumpkin, milk and water. Pour into two unbaked pie shells and bake at 450° for 10 minutes. Reduce heat to 325° and bake until knife inserted in center comes out clean.
Crisply cook and crumble bacon. Mix with other ingredients. Clean mushrooms; discard stems. Fill mushroom caps; brush bottoms with oil. Place on cookie sheet and bake at 300° for 10 minutes and then broil for 3 minutes.
Cook spaghetti according to pkg. directions; drain. Toss spaghetti with 1 c. milk and eggs beaten together. Place in greased 13 x 9 inch casserole dish. Spread spaghetti sauce over top. Top with pepperoni and shredded mozzarella. Cook 30 minutes at 350°.
Mix egg yolks, sugar and butter. Grind remaining ingredients together. Add to first mixture and stir until well combined. Use as filling for white or yellow cake.
Combine all ingredients and shake well. Let set 24 hours before serving. No refrigeration needed. (If you don't have an oil and vinegar shaker a sterilized pint size milk jug works well.)
Mix all ingredients. Form into small balls. Broil about 10 minutes. Makes 120. Make Swedish Meatball Sauce and pour onto meatballs.
Mix butter, sugar and milk in heavy 2 1/2 to 3-quart saucepan. Bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly, to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add creamy peanut butter. Add remaining ingredients; mix well. Pour into 2 greased 8-inch square or one 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Spray casserole dish with nonfat cooking spray. Fry Spam in skillet. Cut into bite-size pieces; drain fat. (Rinse Spam with hot water to remove fat.) Combine all ingredients in casserole dish; mix well. Cook for 20 minutes; add cheese and cook 10 minutes longer.
Mix and mold graham crackers, butter and sugar into pie dish and place in freezer until you mix pie. Mix Eagle Brand milk, eggs and lemon juice and mix well. Then add Cool Whip and mix. Pour in pie shell and place in refrigerator. Sprinkle some graham cracker crumbs on top of pie.
This recipe was given to me by my dear friend, Lois Hayes. Thanks to Mrs. Hayes for being such a good friend, leader and Christian Sister. Mix and bake 1 hour at 400°.
Combine all but vegetables. Heat until sugar is dissolved. Place vegetables in a 2 quart jar, pour liquid over them. Let cool enough to be placed in refrigerator. Ready to eat in 24 hours. These will keep up to one year in the refrigerator.
Brown hamburger and onion. Drain. Add barbecue sauce and brown sugar. Flatten biscuits. Place in muffin tins, pressing up the sides. (Note: Be sure biscuits are cold. They tend to shrivel up if handled too long.) Spoon meat mixture into cups and top with shredded cheese. Bake at 400° for 10 to 12 minutes.
Beat egg whites until frothy. Slowly add rest of ingredients. Beat with mixer in top of a double boiler over medium heat for about 10 minutes until it loses its gloss.
Preheat oven to 350°. Stack the wonton wrappers, then cut them in half diagonally to make 60 triangles.
Slice jalapenos from stem to tip; open and scoop out seeds. Soak cleaned peppers in cold water. Brown ground beef with salt, pepper, garlic salt and chopped onions. Stuff peppers with ground beef mixture and press in grated Cheddar cheese. Wrap the whole pepper with 1 slice of bacon and secure with toothpick. Place peppers on grill and cook until bacon is done.
Break angel food cake into an oblong glass dish. Cover bottom. Combine milk, pudding and ice cream with electric mixer, pour over cake pieces. Let set 1 hour in refrigerator. Dissolve Jello in boiling water then add frozen strawberries. Stir till thick, then pour over cake mixture and chill 1 hour.
Brown and drain hamburger; in frypan, add to hamburger, sauce, mushrooms and olives. Grate cheese over mixture and cover to melt cheese. Serve on hamburger buns.
Boil chicken until done. Remove bones. Put noodles in broth and bring to a boil. Combine soups in a saucepan. Heat and stir until well combined. Add sour cream.
*Suggestions: fresh pineapple, bananas sprinkled with Fruit-Fresh to prevent turning dark, kiwi, grapes, strawberries.
Boil sugar, water, syrup and salt in saucepan until a drop in cold water forms a hard ball. Pour over stiffly beaten egg whites in a thin stream. Add vanilla and continue to beat until stiff. Fold in nuts. Pour in pan lined with wax paper. When set, cut in squares.
Combine soup and milk in large bowl. Gently stir in chicken and green beans. Season with pepper. Spoon into 11 x 7-inch baking dish. Cover with foil and bake at 375° for 20 to 25 minutes. Separate biscuit dough into individual biscuits. Arrange biscuits over hot cooked mixture and bake again for 15 minutes or until biscuits are golden brown and baked through. Makes 4 servings.
Wash fish thoroughly. Place drained fish in single layer in foil-lined shallow baking pan. Mix other ingredients and pour over fish. Bake at 350° until fish flakes easily when tested with a fork, 25 to 30 minutes. Do not overcook.
Poach scallops 10 minutes in water to which you add 1 teaspoon lemon juice and 1 teaspoon salt. Reserve 1/2 cup broth.
Pack whole, small cucumbers in 1/2 gallon jar. Add liquid and spices. Seal. Let set 3 weeks. Drain liquid and throw away. Cut pickles at least once or slice. Put back in jar. Add 2 cups sugar. Seal again.
Blend flour and sugar in a large bowl and set aside. Mix together margarine, cocoa and water. Bring to a boil and pour over sugar and flour mixture. Blend well. Add remaining ingredients. Mix well. Pour into a 15 x 10-inch jelly roll pan. Bake at 325° for 30 minutes. While warm, frost.
Brown beef and onion. Add soup and noodles. Stir in sour cream. Heat until hot. Serve.
Preheat oven to 450°. Peel and devein shrimp. Refrigerate until ready to use. Melt butter in a medium saucepan. Remove from heat. Whisk in remaining ingredients. Arrange shrimp in a single layer in a 9 x 11-inch casserole, then pour butter mixture over shrimp. Bake on center rack for 3 to 5 minutes. Turn shrimp and bake for 2 minutes more. Transfer shrimp to serving platter and pour on any remaining sauce. Serve over rice. Serves 4.
Blend oil, 1/2 cup milk and parsley in double boiler. Add 1 cup milk, stirring until mixture thickens. Cool to lukewarm. Beat in egg yolks. Add asparagus. Turn into a greased casserole and bake at 325° for about 45 minutes.
Mix all ingredients in a heavy 2-quart saucepan. Cook over medium heat to a boil; boil and stir 5 minutes more. Take off heat. Stir in peanut butter chips until completely melted. Stir in vanilla and optional nuts. Spread in buttered pan.
Boil chicken until tender in 8 cups water. Remove chicken from boiler and cut into small pieces. Add butter, celery soup, salt and pepper. Mix together milk and flour and mix well to broth. Stir until desired consistency. Add chicken pieces and serve with crackers.
Mix all ingredients into noodles after noodles are drained. Heat on medium heat for about 15 minutes until warm throughout. Or bake in oven for 15 to 20 minutes at 350°.
In bowl, combine flour and yeast. In separate bowl, mix warm water, 3 tablespoons sugar and salt. Pour over flour mix. Beat on low for 1/2 minute, scraping sides of bowl. Beat 3 minutes on high. Stir in as much remaining flour as you can with spoon.
Stir just to moisten. Fill 12 greased muffin pans 2/3 full. Bake at 425° for 15 minutes.
Separate dough into 4 rectangles. Cut a slit down length of each frank and insert cheese. Push skewers into one end of each frank. Wrap franks in dough and pinch edges and ends to seal. Brush with sauce and dip in crumbs. Place on greased cookie sheet. Bake at 400° for 20 minutes. Serves 4.
Cook to hard ball stage. Pour over packages of microwave popcorn or regular popped corn.
Cook potatoes until tender and mash well. Add butter, sugar, cinnamon and nutmeg. Mix well. Add milk, eggs and vanilla. Mix well. Use a 9-inch pie crust, either homemade or frozen, and pour mixture into crust. Bake at 375° for 35 minutes or until knife comes out clean when inserted in center of pie.
Brown sausage and drain. In Osterizer or use hand mixer, mix eggs, milk, salt, pepper and mustard. Pour over bread cubes. Add drained sausage. Sprinkle cheese. Use an 8 x 12-inch glass pan. Bake 45 minutes to 1 hour at 350° until set. Test with knife. Can refrigerate overnight.
Mix butter, sugar and flour. Spread in 11 x 15-inch pan. Beat eggs until light and add brown sugar. Add flour and baking powder, which has been sifted together. Mix well, until smooth and stir in pecans. Spread over top of first mixture and bake at 350° for 30 to 40 minutes. Remove from oven and cut into 1 1/2-inch squares. Makes 60 squares.
Combine sugar, butter and milk in heavy saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. 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; cut into squares.
Use a good brand of all-purpose flour. Put lukewarm buttermilk or milk and water in a large Dutch oven. Add yeast and sprinkle with sugar, about a tablespoon. Let set for a while in a warm oven until very bubbly.
Start with 1/4 cup applesauce and add more as needed. Knead dough a few minutes. If dough seems sticky, add more cinnamon. Roll out dough to approximately 1/4-inch. Cut out with cookie cutters and punch hole at top to hang. Lay on flat surface to dry. When completely dry (may take a few days), string and hang.
Heat oven to 425°. Prepare poached eggs, except cook 3 minutes. Drain thoroughly. Roll pastry in 18 x 10-inch rectangle on lightly floured surface. Cut into 4 (10 x 4 1/2-inch) rectangles. Layer drained and thawed spinach, ham, mustard, egg and cheese on one end of each rectangle to 1/2-inch of edge. Fold pastry over cheese. Fold edges of pastry, pinching firmly to seal. Bake 15 minutes or until pastry is puffed and deep golden brown. Makes 4 servings.
Cream together margarine and sugar. Add eggs, sour cream and vanilla. Beat well. Add flour, baking powder and baking soda and beat again. Spread 1/2 of batter in greased 13 x 9 x 2-inch pan and cover with 1/2 of sugar, cinnamon and chocolate chip mixture. Repeat. (Layers will be thin.) Bake at 350° for 25 to 30 minutes until lightly golden.
Combine lemon juice and milk. Stir in pecans and fruit cocktail. Pour into graham cracker pie shell or some prefer vanilla wafer pie shell. Slice bananas and put on top of pie mixture. Chill. Put on whipping cream or Cool Whip just before serving. (You may prefer adding bananas just before serving, so they won't turn dark.) This pie tastes like a banana split.
Mix all together and bake 1 hour in a 9 x 13-inch cake pan.
Cook shells in salted water. Drain and rinse. Saute Italian sausage; drain. If links, bake 1 hour at 350°, then cut into small pieces. Stuff shells with sausage, Mozzarella cheese and Cheddar cheese. Place in a 13 x 9-inch baking dish; cover with spaghetti sauce. Bake at 350° for 1 hour.
Lightly grease a cookie sheet. Press rolls firmly onto sheet. Sprinkle with pecans. Pour condensed milk evenly over the rolls. Bake at 350° for minutes. Sprinkle with powdered sugar. Cool before serving.
Wash and dry cucumbers. Pack in jar in which you have already put dill, clove of garlic and pod of pepper, if desired. Boil water, salt, vinegar and sugar. Pour immediately over cucumbers and seal jar. Hot water bath 5 to 10 minutes or until cucumbers turn slightly yellow. Ready in 2 weeks.
Cook chicken and let cool, then dice. Mix all ingredients together, except almonds. Use them for garnish. Serves 6.
Melt butter in baking dish. Sprinkle rice over butter. Place chicken over rice. Sprinkle onion soup mix. Mix mushroom soup in water real good. Then pour over chicken. Cover. Bake at 350° for 1 1/2 hours.
Cook chicken and take off bones. Layer ingredients in casserole dish, starting with chicken, cooked rice, broccoli, cream of mushroom soup and cheese. Repeat all 5 again and use remaining cheese. Bake at 375° for 35 minutes.
Cream sugar and shortening.	Beat well until smooth. Add eggs, one at a time, beating after each egg. Add flour and milk alternately;	beat just enough to	be mixed. Add flavorings and mix	lightly. Bake in a tube pan that has been greased and floured. Bake	at 325° for 1 hour and 20 minutes. Check often toward the end of baking time.
Chop vegetables and drain juice off pimentos. Mix soup, sugar, oil and vinegar until smooth. Pour over shells and vegetables. Refrigerate overnight.
Cook for 10 minutes. Remove from heat; leave until cold. The syrup must be ice cold when you drop the koeksisters into it. Roll out the dough until thin; cut into 1/4-inch strips and braid, then cut each braid into 3-inch pieces. Fry in hot oil, three at a time. Drop into ice cold syrup for a few minutes. Take out, drain excess syrup and eat.
Crumble cornbread; add onion, tomato, bell pepper, salt to taste, pepper to taste, salad dressing to taste and sweet relish to taste. Mix well and refrigerate until ready to serve.
Mix in bowl first 6 ingredients; shape mixture into medium sized meat balls with 1 cube of cheese in center of each, making sure that cheese is completely covered with meat mixture. Coat each meatball lightly with flour. In skillet, over medium high heat, in hot oil, cook meatballs until browned on all sides. Put meatballs in sauce and simmer until heated. Serve on rice or spaghetti.
Cook bacon crisp; drain and crumble. Saute celery and onions in 1 tablespoon of drippings. Add mushrooms and spaghetti. Heat to bubbling; sprinkle with bacon.
Combine all ingredients; pour into a 9 x 13-inch baking pan. Bake at 350° for approximately 25 minutes or until brown.
Melt margarine, peanut butter and chips; remove from heat. Add vanilla. Pour over chips. Coat well. Add powdered sugar in a paper bag or plastic bowl with lid. Shake until cereal is well coated.
Cook raisins in water for 10 minutes; cool. Cream sugar and margarine well. Add eggs, one at a time, beating well after each. Add vanilla and cooked raisins, mixing well. Add sifted flour and baking soda; mix. Put in a greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. When cool, make glaze of confectioners sugar and a little water. Spread on top. Cut in squares.
In Dutch oven, brown meat in oil; add onions and garlic. Stir in paste, flour, chili powder, oregano, rosemary, seasoned salt, tomatoes and parsley. Add 1 cup water. Simmer covered 1 hour. Add carrots; simmer 45 minutes. Cook pasta; drain and stir into stew with cheese. Makes 6 servings.
Sift together dry ingredients. Add oil and beat well. Add eggs and buttermilk gradually. Add figs, nuts and vanilla. Mix well. Pour into greased loaf pan. Bake at 325° for 45 minutes.
Mix together butter, sugar and milk in a double boiler and let boil for 1 minute. Add last three ingredients; mix well. Drop mixture by spoonfuls onto waxed paper placed on a cookie sheet or tray; chill at least 1/2 hour.
Microwave Method: In large glass bowl, combine chocolate chips and milk. Microwave on High 3 minutes. Stir until melted and mixture is smooth. Stir in walnuts and vanilla. Spread evenly into foil-lined 8-inch square pan. Chill until firm (about 2 hours). Makes about 1 1/2 pounds fudge.
Cream shortening and sugar. Blend in honey, vanilla and eggs, then blend with first mixture, flour, soda, baking powder, salt, cinnamon and oats. Drop dough onto greased cookie sheet with scoop. Press flat. Bake for 12 to 15 minutes at 350°.
In a shallow bowl, stir together lemon juice, oil, wine, garlic and bay leaves. Rinse and drain chicken; add to marinade and turn to coat. Cover and refrigerate for at least 2 hours or up to 1 day, turning chicken occasionally.
In very large pot, cook meat and onions until meat is brown. Add remaining ingredients, except for margarine. Can be eaten when carrots and potatoes are tender, but better when simmered 1 1/2 to 2 hours. Stir frequently to prevent sticking. Add margarine about 30 minutes before serving. Remove bay leaves. Freezes well. Serve with corn bread.
Sprinkle steak with paprika. Let stand while preparing other ingredients. Cook steak in butter and garlic salt until browned. Add onion and green pepper. Add tomatoes and broth; cover and simmer 15 minutes.
Cut up cooked chicken into 1/2-inch strips. Combine with cooked rice and beans. Mix well. Can be served hot or cold. For cold salad, chill all ingredients.
Bake pie shell. Heat oven to 325°. Heat cheese, onion, salt, mustard and Worcestershire sauce over low heat, stirring until cheese is melted. Remove from heat. In large bowl, beat eggs until foamy. Gradually add cheese mixture and continue beating until smooth. Pour into baked pie shell. Bake 25 minutes or until filling is just set.
Brown ground beef in a large skillet. Add onion, celery and garlic. Drain. Add remaining ingredients except macaroni. Stir to blend and break apart tomatoes. Cover and simmer until celery is tender. Stir in macaroni. Re-cover and simmer until heated.
Cook onions in oleo until light brown, about 20 minutes. Add broth and Worcestershire, salt and pepper. Bring to boil.
Dissolve bouillon cubes in boiling water; let cool. Stir in juices. Just before serving, stir in club soda and, if desired, vodka. Serve over ice. Yields about 7 cups.
On High, microwave butter in 8-inch round baking dish for 30 to 45 seconds until melted. Mix lemon juice, salt and potato slices and coat evenly. Cover with waxed paper and microwave on High 8 to 10 minutes, or until tender. Stir once. Sprinkle with paprika and parsley and serve immediately.
Drain and slice pickles. Combine sugar, water and vinegar in saucepan. Boil until clear. Pour syrup over pickles. Cool. After cooled, refrigerate.
Steam rice or cook according to directions on package. Saute mushrooms and green onions in the oil. Stir in margarine and rice. Serve hot.
Boil potatoes with skins on until tender. Peel and dice. Put in greased 13 x 9-inch casserole. Heat cream cheese until melted. Stir in sour cream. Add milk if needed to make mixture pourable. Salt and pepper potatoes to taste. Add chopped chives. Bake at 350° until bubbly.
Mix in a small bowl with wire whisk. Pour into two (1/2 pint) jars or tiny jars that you've saved. Refrigerate for 7 days. Stir before serving with elk or deer sausage or ham and cheese slices or cocktail smokies.
Mix soy sauce, lemon juice and honey to use as a glaze. Cover chicken with some of the glaze before cooking and let marinade for at least 1/2 hour. Remove from marinade and cook either in the oven or on the grill. Continue to baste during cooking with remaining glaze.
Heat and stir the jello, 1 cup juice and 1 cup marshmallows until the marshmallows melt. Cool and add Cool Whip, cottage cheese, drained fruit cocktail, mandarin oranges and nuts. Mix and chill until firm in a large baking dish.
Chill crust. Heat oven to 325°. Beat oleo until creamy. Add sugar slowly and beat until light and fluffy. Stir in syrups. Add eggs and vanilla. Blend. Fold in nuts. Pour into pie shell and bake 1 hour.
Separate eggs; beat until foamy, but not stiff. Chop nuts. Place all ingredients in bowl and mix well. Bake in 350° oven for 1 hour.
Trim fat from meat. Place in a Ziploc bag; add the lime juice and next 3 ingredients and seal. Marinate 6 to 8 hours.
Boil shrimp, shell and devein. Mix remaining ingredients and heat. Add cooked shrimp. Do not boil. Serve over fluffy white rice. Yields 6 to 8 servings.
Cream first 4 ingredients; add remainder. Bake at 350° for 1 hour and 15 minutes in a greased Bundt pan. Cool 20 minutes and put on cake rack.
Bring 3 cups water to a boil. Add jello and pudding. Cook for 2 to 3 minutes or until dissolved. Let cool and stir in Cool Whip and oranges. Refrigerate. Serves 8.
Wash cucumbers and let stand in ice (in refrigerator) overnight. Add to each jar 1 clove garlic, sprig of dill, 1 grape leaf and 1 hot red pepper (optional). Sterilize jars and lids. Add cucumbers. Boil 3 quarts of water, 1 quart cider vinegar and 1 cup coarse medium salt. Pour over cucumbers and seal. To seal, boil in open pot, cover jars with water for 10 minutes.
Preheat oven to 300°. Cook grits in water. Add cheese, milk, eggs, margarine, salt and pepper. Pour into a buttered 4-quart casserole. Sprinkle with Parmesan cheese and paprika. Bake for 30 to 45 minutes. Serves 10.
Chop dried beef very fine and mix 1/3 of it with remaining ingredients. Chill mixture for approximately an hour. Form cheese-beef mixture into 1/2-inch balls and roll in remaining dried beef. Spear with wooden picks.
Combine all ingredients. Store in tightly covered container. Put 3 heaping teaspoonfuls to a cup. Add hot water and stir.
Line a layer of vanilla wafers on a flat cake plate. Spread on whipped cream and sliced bananas; repeat until all ingredients have been used. You may trim the top with cherries or with colored candy drops. Chill until firm.
Mix all ingredients except chips. Put them in last. Drop by teaspoonful onto ungreased cookie sheet. Bake in a 350° oven for 10 to 12 minutes. Cool slightly before removing from pan.
Wash the berries (there is no need to remove the stalks). Place in layers in an enamel saucepan, adding just enough water to cover. Bring slowly to the boil and simmer until the fruit has all broken up and the juice is dark red in color.
In a large skillet, saute onion in oil until golden. Stir in garlic. Add remaining ingredients except fish and cook over medium heat, about 10 minutes.