HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion, celery, bell pepper and mushrooms in butter. Cook spaghetti in chicken stock. Grease dish and add cooked spaghetti, chicken, soup, bell pepper, onion, celery and mushrooms. Mix well. Top with grated cheese and bake at 350° for 30 minutes.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. In large mixer bowl, beat together cake mix, jello, flour, eggs and water. Beat at medium speed for 2 minutes. Add 1/2 of the thawed strawberries and juice. Beat one minute. Add oil and beat one minute. Pour into prepared pan. Bake for 35 minutes. Remove to rack and cool.
Cream butter, sugars, oil and eggs. Mix well. Sift together flour, soda, cream of tartar. Add to butter and sugar mixture. Mix well and add vanilla, and lemon extract. Place in refrigerator and chill until you can handle to roll into rolls. Take a piece of wax paper and roll up to make a long roll. You will have about 2 rolls. Place in refrigerator and chill again. Cut off cookies, sprinkle with sugar and bake in a 350 degree oven for about 8 to 10 minutes.
Butter 6 slices bread (lightly). Place in pan, butter side up. Cover with onion, celery and tuna. Cover this with other 6 slices buttered bread. Mix together: mayonnaise, milk and eggs (lightly beaten). Pour this mixture over all in pan. Cover and refrigerate overnight.
Brown beef and onions; drain well. Add remaining ingredients except tortillas and cheese. Mix well. Place thin layer of meat sauce in oblong casserole dish. Cut tortillas in sixths. Layer one-half of tortilla pieces on top of meat sauce in casserole. Place half of remaining meat sauce on tortilla layer. Sprinkle with 3/4 cup grated cheese. Place remaining tortilla pieces on cheese layer. Place remaining meat sauce on tortillas. Sprinkle with rest of cheese. Bake at 350° for 45 minutes.
Cut carrots in half both crosswise and lengthwise. In a medium saucepan, cook carrots, covered, in a small amount of boiling water for 7 to 9 minutes or until crisp-tender. Drain vegetables; remove from pan.
Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating after each. Add sour cream, then sifted dry ingredients. Beat well. Add vanilla and coconut and beat well. Turn into well-greased and floured 9-inch tube pan. Place in a cold oven, then set temperature at 300°. Bake 1 hour and 45 minutes or until done.
Combine all ingredients in blender. (Add 3 to 4 ice cubes if using fresh strawberries.) Blend on high for 30 seconds, or until smooth and creamy. Pour into tall glass and serve with straw. Makes one 10-ounce serving.
Add butter, brown sugar, raisins, walnuts and sugar to sweet potatoes. Mix real good and put into casserole. Top with marshmallows. Bake at 350° until marshmallows are brown.
Combine juice to one can. Mix well all ingredients. Bake in a 9 x 13-inch greased and floured pan in a 350° oven for 25 to 30 minutes.
Melt butter and unsweetened chocolate in a saucepan over low heat. Remove from heat. Add Sucaryl, vanilla and eggs. Stir until well blended. Add flour, salt and soda. Mix until blended. Stir in walnuts. Pour into a greased 8-inch square pan. Bake at 325° for 20 minutes.
Take cake and cut into 3 layers. Place bottom layer on large plate. Add strawberries on first layer. Put second layer on berries, then ice cream on second layer. Put on third layer of cake; take bowl of whipped cream and spread on outside of whole cake. Put in freezer until ready to eat.
Combine all ingredients. Serve with ice ring floating with decorated lemon. Makes about 40 (4-ounce) servings.
Cook beef and onion until meat is browned and onions tender. Drain off fat. Stir in salt. Divide meat onto tortillas. Top each with 1/4 cup of taco sauce and 1 tablespoon cheese. Roll up. Place, seam side down, in baking pan or dish.
Cook broccoli and drain. Arrange on bottom of 9 x 13-inch casserole. Place turkey over broccoli. Make a cream sauce with the butter, flour, consomme, Sauterne, salt, pepper and Worcestershire sauce. Cook, stirring constantly, until thick and smooth. Cook 2 to 3 minutes. Pour sauce over the turkey and broccoli. Sprinkle with Parmesan. Bake at 350° for 20 minutes or until bubbly.
Cook broccoli 5 minutes; drain. Mix next 6 ingredients together. Fold in broccoli. Put in 1 1/2-quart baking dish. Sprinkle 2 cups crushed cheese Ritz crackers on top. Bake 20 minutes at 350°.
Mix ingredients well. Form balls, using 1 teaspoon mixture for each and bake on lightly greased baking sheet 20 minutes at 350°. May be frozen either before or after baking.
Cook stew beef in Dutch oven with a quart of water for about 30 minutes. Then add all other ingredients and cook for another 30 minutes. (Add water as needed.) Serve hot with cornbread. Serves 6.
Cook macaroni to box instructions. Drain and set aside. Brown ground beef; set aside. Saute onion and pepper in margarine until tender. Add chili, corn, salt and black pepper to onion and pepper. Simmer for about 5 to 7 minutes. Add all ingredients to macaroni; mix well. Pour into a 9 1/2 x 11-inch deep baking dish and top with cheese. Put in 400° oven until cheese melts, 4 to 5 minutes. Ready to serve.
Cream shortening and sugar and add eggs. Mix the rest of the dry ingredients. Sprinkle	over the raisins and nuts and combine the mixtures, adding only	enough	milk to make a stiff dough. Drop on a greased	cookie	sheet an inch apart. Bake 10 to 12 minutes at 350°. Makes 4 dozen.
Mix salt and flour; cut in shortening. Dissolve yeast in water; stir yeast into flour with sour cream, eggs and vanilla. Mix well; cover with damp cloth and refrigerate 2 hours. Roll half of dough on sugared board into an 8 x 16-inch oblong. Fold ends to center, overlapping; sprinkle with sugar. Roll again to same size; repeat third time. Roll 1/4-inch thick; cut into 1 x 4-inch strips. Twist ends in opposite directions stretching dough slightly. Put in shape of horseshoe on ungreased baking sheet. Press ends to keep shape. Repeat with rest of dough. Bake at 375° for 15 minutes; remove from sheet immediately. Makes 4 dozen twists.
Sprinkle chicken with parsley and pepper. Dip in eggs; coat well with bread crumbs. Melt margarine in skillet; brown chicken on all sides. Remove chicken to a large baking dish. Reserve drippings in skillet. Add remaining ingredients to drippings and stir well. Pour sauce over chicken. Bake uncovered at 350° for 40 minutes.
Break up the tablet into small pieces and place them in a blender. Heat the milk or water just until bubbles form around the edges. Add half the liquid to the blender. Blend on low speed until the chocolate dissolves. Add the remaining liquid and blend until frothy. Sprinkle with cinnamon, if desired.
Grease a 9 x 13-inch pan. Layer bottom of pan with 1 cup pecans and then a layer of coconut.
Drop shrimp in 4 cups rapidly boiling water to which has been added 4 tablespoons vinegar and 4 tablespoons salt. Boil only until shrimp are pink, then shuck and devein.
Combine all ingredients, except beaten egg and mix well. Pour into 17 x 11-inch baking pan. Brush top with beaten egg. Bake at 350° for 45 to 60 minutes or until golden. Freezes well. Makes 40 to 48 pieces. Can substitute 3 boxes of Jiffy corn muffin mix. This is an excellent bread. Serve with favorite vegetables, salad and fruit for dessert. Be sure to grease pan.
Gradually add sugar to shortening, creaming until fluffy. Add unbeaten egg and mix well. Add peanut butter and stir until mixture is smooth. Sift soda and flour together 3 times. Add flour to sugar mixture gradually, combining with beating motion. After all flour has been added, beat until all ingredients are mixed. Roll into balls not more than 1-inch in diameter. Place balls on ungreased baking sheet. Flatten with fork. Bake at 450° for 10 to 12 minutes.
Cream the shortening and sugar. Add eggs. Sift the flour, nutmeg and soda. Alternately add sifted dry ingredients and sour cream to creamed mixture. Add vanilla. Chill. Roll 1/2-inch thick on a lightly floured board. Cut out and bake at 450° for 10 to 12 minutes.
Place bread slices on bottom of 12 x 8-inch baking dish. Cut in half diagonally. Beat cream cheese until light and fluffy. Add eggs, one at a time; mix well after each addition. Blend in milk and mustard; pour over bread. Bake at 350° for 45 to 50 minutes, or until set. Let stand 10 minutes before serving.
Cook macaroni. Combine macaroni and ham in 3-quart casserole. Blend soup, sour cream and milk; pour 1/2 mixture over ham and macaroni. Arrange broccoli on top. Pour remaining sauce over broccoli and sprinkle with cheese. Bake at 350°, uncovered, for 20 minutes. Top with onion rings and bake 5 minutes longer. Makes 6 servings.
Cube chicken breasts and put in baking pan. Saute oleo, parsley flakes, garlic, scallions or onion and oregano. Pour over cubed chicken breasts and bake in 350° oven for 30 minutes. Serve over linguini or rice.
Preheat oven to 400°. Coat a large baking sheet with softened butter. In a large, chilled mixing bowl, combine flour, salt and chilled butter. Rub mixture together with fingertips until it resembles coarse meal. Beat the egg with a whisk until frothy. Remove 1 tablespoon and set aside. Add milk to the remaining egg and pour over the flour mixture. Toss with a fork until dough can be gathered into a ball. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut the dough into 2-inch rounds with a glass or cookie cutter. Place 1 inch apart on the prepared baking sheet. Brush the tops lightly with the reserved egg. Bake 15 minutes or until light brown. Serve at once on a heated platter. Makes about 12.
Mix chicken, soups, and vegetables together in a casserole dish. Melt margarine and mix with milk and flour. Pour over chicken mixture and bake at 350 degrees until golden brown.
Brown together ground beef and onion; drain. Cook macaroni as directed on package; drain. Mix together tomato paste, salt and sugar. Blend this with 1 cup water. Combine ground beef, macaroni and corn; stir in tomato paste. Mix well. Put in casserole dish. Place grated cheese on top. Cook uncovered for 45 minutes at 350°.
In work bowl, mince garlic. Add cottage cheese, cream cheese, Cheddar cheese, chili powder, Worcestershire sauce and Tabasco sauce and salt. Process until smooth. Mound mixture onto waxed paper. Wrap and chill at least 1 hour for ease in handling. Shape mixture into a ball and roll in pecans. Serve with crackers, on rye bread rounds or with apple slices.
Brown the hamburger and drain. Add the Sloppy Joe sauce and heat according to can directions. Open the biscuits. Separate and flatten each into a circle. Place the flattened biscuit into a cupcake pan. Mold the biscuit into the cupcake circle and fill with a level amount of the Sloppy Joe mixture.
Mix flour, buttermilk and lard with a spoon. Knead very, very lightly. Pat dough out (do not roll) until about 1-inch thick. Cut out biscuits. Brush with melted margarine. Put on bottom rack of preheated 400° oven. Take out when brown on bottom (about 15 to 20 minutes). Butter again. Put on top rack and broil for just a few minutes. Watch carefully as they will burn.
Saute meat and onions; drain fat. Add tomato paste, water, salt, pepper, sugar and Italian seasoning. Simmer 15 minutes. Fill dry manicotti shells with mixture of 3 cheeses. (Use narrow teaspoon to push cheese mixture into end of shell until filled.) Cover bottom of 9 x 13-inch pan with sauce. Place filled shells next to each other and cover with remaining sauce. Cover pan tightly with heavy-duty foil. Bake 1 to 1 1/2 hours at 350°.
Mix jello according to package directions using 1/2 the amount of water. Add vodka and Triple Sec to jello mixture. Pour using pitcher into small shot size cups with lids. Refrigerate until firm.
Combine pudding mix, sweet milk and condensed milk. Beat with a mixer for three minutes. Fold in Cool Whip. Layer with bananas and wafers.
Mix together seasoning, lemon juice, olives/pimento, green onions, Crisco oil and mayo. Break up spaghetti (about 2-inch pieces). Cook, wash, drain and cool. Pour mixture over cooked, cooled spaghetti and mix. Cover. Refrigerate overnight. Easy! Good! Ideal for a group.
Cream sugar, butter and eggs. Alternately add dry ingredients with bananas and milk. Add nuts last. Bake at 325° for 45 minutes in 2 (9 x 5-inch) bread pans.
Layer in a large salad bowl or clear glass dish; one inch bed of lettuce, the celery and green pepper, the thawed, drained and uncooked peas. Spread with mayonnaise (or Miracle Whip) and top with grated boiled eggs and crisp-fried bacon (crumbled). Prepare salad at least 6 hours in advance and chill. Makes 8 to 10 servings. Mushroom and onion are also good in this salad.
Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife. Roll cheese in walnuts. Place 1 spinach leaf on each breast; top with cheese quarter. Fold chicken around spinach and cheese to form a mound. Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover and bake in 350° oven for 30 minutes or until chicken is fork-tender.
Drop by teaspoonfuls into hot oil in Fry Daddy. When golden brown, remove and put on paper towels. Makes 30 to 35 hush puppies.
Mix chicken with Worcestershire sauce; let set for 1/2 hour. Blend flour, Cheez-Its, Ritz crackers, onion salt, garlic salt and cheese. Beat eggs; add lime juice. Dip strips in egg; cover with flour mixture. Deep fry until golden brown at 325°. Serves 4.
Work dough until it can be gathered into a ball. Refrigerate 1 hour on lightly floured board. Roll out 1/8-inch thick. Cut diagonal to form diamonds 3-inches long. Cut 3/4-inch slash in center. Pull one tip through to form 1/2 knot. Fry until lightly browned in fat; don't crowd at 375°. Drain on paper. Makes 100 to 120.
Get in your car and drive to the Bakery Department of your favorite grocery store and purchase the cake. Come home, cut the cake and serve to your family and friends. Goes good with milk or coffee.
Beat together ingredients. Cook in a greased pan at 400° for 20 minutes or until brown.
Mix water and milk; pour in vinegar slowly. Let set in refrigerator at least 4 hours.
Coarsely grate cucumber halves into a colander; sprinkle with salt and let stand 1/2 hour, then squeeze out water. Combine with yogurt that has been drained (easiest in coffee filter cone, placed over bowl in fridge) and add remaining ingredients. Chill. Serve with torn pieces of pita bread.
Grind cranberries and orange; add sugar. Let stand for awhile, stirring occasionally so sugar will go through berries. Mix Jell-O with boiling water; cool. When it starts to thicken, add berry mixture. Chopped nuts optional.
In large bowl, combine first 8 ingredients. Shape into 20 (1 1/2-inch) balls. In 5-quart Dutch oven, bring sauce to a boil. Add meatballs; return to boil. Reduce heat to low. Partially cover and simmer 25 minutes or until meatballs are thoroughly cooked. Toss spaghetti with 1 cup sauce. Top with remaining sauce and meatballs. Makes 6 to 8 servings.
Prepare Kool-Aid according to directions on package. Pour into ice trays. Put toothpick in each cube. Put into freezer until frozen.
Sift together flour, baking soda, cinnamon, nutmeg and salt; set aside. Combine sugar, oil and eggs in mixing bowl. Beat with mixer at medium speed 2 minutes. Add dry ingredients, stirring just until moistened. Stir in carrots and walnuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 1 hour, or until wooden pick inserted in center comes out clean. Cool in pan on rack 10 minutes. Remove from pan; cool on rack. Makes 1 loaf.
Mix dry ingredients together in separate bowl. Cream the butter and Crisco. Add eggs, then add milk. Alternate milk mixture with dry mixture. Add flavoring. Pour into greased and floured tube pan. Place in cold oven. Bake at 325° to 350° (ovens vary) for 1 hour and 15 minutes to 1 hour and 30 minutes until straw inserted in middle comes out clean.
Place beans in a food processor. Process until smooth. Add remaining ingredients and process until well blended. Serve with fresh or toasted pita bread wedges.
Combine beef, egg, onion, garlic, cornstarch, salt and Worcestershire sauce in medium bowl. Shape into meatballs using 1 tablespoon of mixture for each. Arrange ini jelly roll pan. Bake in preheated 475° oven for 10 to 15 minutes or until browned.
Mix eggs and milk together. Dip chicken in milk and egg mixture, then in flour. Drop into deep fat fryer (350°) about 6 to 7 minutes or until batter is golden brown. Take them out and put in Pyrex dish in oven to keep warm.
Bring to boil the lard and molasses and cool. Add the sugar and eggs. Sift together dry ingredients of flour, salt, baking soda, cinnamon, cloves, ginger and nutmeg. Add to boiled mixture. Chill. Roll into strips like a thick pencil; cut in 1/4 inch chunks. Scatter on cookie sheet and bake at 350° until golden brown. Use very little flour to roll them in. Do not let the bits touch each other on the baking pan.
Place well drained or fresh peaches in unbaked crust. Blend and pour remaining ingredients over peaches. (Lightly beat eggs first.) Bake at 350° for 40 minutes. Garnish top when cool with Cool Whip edging.
In a 10-inch skillet over medium-high heat, place turnips, oil, garlic and celery. Cook 10 minutes. Stir frequently. Reduce heat to medium add lemon juice, apple, Worcestershire sauce, sugar, salt and pepper. Stir to blend. Crumble sausage into vegetables. Stir and cook until all the pink is gone from sausage. Add 1/2 cup water; stir, cover and remove from heat. Let sit 4 or 5 minutes to steam. Serve with rice or noodles. Serves 4.
Cook fettuccine according to directions on package. While noodles are standing, combine cheese, butter and cream in microwave-safe serving bowl. Cook on Medium for 3 to 4 minutes or until butter is melted; stir twice. Stir in drained noodles; toss well. Season with pepper.
Cut steak into strips. Cut vegetables into strips. Put oil, water and lemon juice in skillet on medium heat. Add mushrooms, peppers and onions. Cook until soft. Add meat and brown. Add soy sauce to taste. Put entire mixture over the cooked rice and serve. Makes 2 - 4 servings.
Melt butter in saucepan. Stir in milk and vanilla. Gradually add mixture of sugar, cocoa and salt. Mix until soft and creamy. Press into buttered pan. Chill and cut into squares.
Layer chicken in Pyrex dish 9x13 inch. Place cheese slices on top of chicken. Pour soup on top. Cover with dry stuffing mix. Pour melted butter on top. Cover with foil. Bake 350° for one hour. Remove foil and bake for 15 minutes longer.
Sift all dry ingredients together. Set aside. Mix pumpkin, oil, eggs, water and nuts together in big mixing bowl. Add slowly dry ingredients until all is mixed together. Bake in bread pans at 350° for 45 minutes or until toothpick comes out clean.
In large baking pan, combine all ingredients except eggs, milk and butter. Beat eggs and stir into milk. Pour this over other ingredients. Place stick of butter in center of pan. Cook uncovered at 375° until brown. Turn heat down to 300°. Approximate Cooking Time: 1 1/2 hours.
Take 1 cup crushed crumbs. Save that to add on top of lemon mixture. Take remaining crumbs and add the melted margarine. Mix together and press into a 9 x 13-inch pan. Mix together by hand until well blended the remaining ingredients. Spread evenly over cracker crust, then sprinkle with leftover crumbs. Chill for a couple of hours.
Cut cherries in half. Soak cherries and raisins in whiskey overnight. Cream butter, brown sugar and sugar until fluffy. Add egg yolks, beating well. Add whiskey mixture and flour, reserving small amount of flour. Add nutmeg and baking powder. Fold in stiffly beaten egg whites. Roll pecans in reserved flour and add to batter.
Stir until very light. Add boiling water to make consistency of thick cream. Flavor with any flavoring. Brandy good.
Brown and crumble sausage; drain grease off and set aside. In large casserole dish, arrange hash brown potatoes to cover bottom of dish. Slightly beat eggs in mixing bowl with fork. Pour over potatoes. Place in oven at 350° for approximately 20 to 25 minutes. Take out of oven. Spread sausage over top of potato mixture and sprinkle shredded cheese over top of sausage. Place back in oven for 15 more minutes.
Cook meat and all ingredients until celery is done. Add thin egg noodles and cook until tender.
Mix all ingredients together. (I use about half of mayonnaise and half of pickle juice.) Mix to suit your taste. Can also use chopped celery.
Mix first 6 ingredients together, then add remaining ingredients. Bake at 350° until done.
Grease an 8-inch square pan; set aside. Preheat oven to 350°. In a bowl, beat the eggs; stir in the zucchini, onion, parsley, salt, pepper, breadcrumbs, butter and 1/2 cup cheese. Spoon evenly into the pan; sprinkle with the remaining cheese. Bake for 20 to 25 minutes, until set. Using a sharp knife, cut into 6 rows horizontally and vertically, making 36 pieces. Serve warm.
Mix brown and white sugars, evaporated milk and butter. Bring to a full boil, stirring frequently. Boil one minute; remove from heat. Add Marshmallow Creme, chocolate chips and butterscotch chips. Stir until completely melted. Add 1 cup nuts and 1 teaspoon vanilla. Put in buttered pan. Cool and cut.
Melt butter; saute onion and garlic 3 to 5 minutes. Add remaining ingredients. Set aside to cool. Dip chicken in honey mixture and coat. Put on baking sheet. Baste chicken. Bake at 350° for 3/4 hour.
Grease 10 inch tube pan. Layer cake batter alternately with nut mixture. Top with nut mix. Bake 350 for 60 minutes. Cool in pan 15 minutes then on rack.
With a damp cloth, wipe Cornish hens inside and out. Rub the cavity with salt and pepper. Saute onion and apples in 1/2 cup melted butter until tender. Stir in stuffing, cranberries and pecans. Stuff hens loosely. Close openings with skewers or needle and thread. Bake in a moderate oven for 45 minutes, basting occasionally with additional butter and drippings.
Soften cream cheese and mix ingredients together. Roll into 1 large or 2 small balls. Crush nuts and cover with nuts.
Cream shortening and sugar. Add eggs and vanilla. Add sifted dry ingredients. Add oats and nuts. Mix well. Shape in rolls. Wrap in wax paper and chill overnight. Bake on ungreased cookie sheet at 350° for 10 minutes.
In large bowl, prepare pudding according to directions on box, except use only 3 cups of milk. Mix in sour cream. Fold in Cool Whip. Alternate layers of vanilla wafers, banana slices and pudding mixture.
Beat eggs and oil. Combine dry ingredients; add to eggs and oil mixture. Fold in apples and nuts. Mix well by hand. Bake at 350° for 35 minutes. (Bake 1 hour if tube pan is used.)
Cream the shortening and sugar. Add beaten egg, grated rind and extracts. Add sifted dry ingredients and mix until smooth. Chill until firm. Place dough on lightly floured board and roll out thin. Cut with any fancy cutters you prefer. Decorate with small pieces of candied fruit or colored sugar. Place on a greased cookie sheet and bake in a slow oven (325°) for about 12 minutes.
Combine first 3 ingredients in heavy saucepan. Whisk together milk and egg yolks; stir into dry ingredients. Cook over medium heat, whisking constantly until smooth and thickened. Remove from heat; stir in vanilla. Arrange 1/3 of wafers in bottom of a 3-quart baking dish. Slice 2 bananas; layer over wafers. Pour 1/3 of pudding mixture over bananas. Repeat layers twice, arranging remaining wafers around outside edges of dish. Beat egg whites at a high speed with an electric mixer until foamy. Add 1/3 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 3 minutes). Fold in banana extract. Spread over pudding, sealing to edges. Bake at 325° for 25 minutes or until golden brown.
Saute carrot, pepper, onion and margarine. Add sauteed vegetables to meat, bread crumbs and seasonings, folding in sour cream last. Mold into loaves with custard cups. Bake on foil-lined pan at 350° for 30 minutes or until done. Serves 8.
Cook and debone chicken. Roll 1 tablespoon chicken pieces in crescent rolls. Place in oblong pan; mix 2 cans cream of chicken soup and 2 cups chicken broth. Pour over crescent rolls and put remaining chicken pieces in and around crescent rolls. Bake until rolls are done (10 to 15 minutes).