HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook 8 ounces of spaghetti according to the package directions. Meanwhile, bring 4 cups water to a boil in a large pot. Add salt, green peas, celery and carrot. Cook 2 minutes. Stir in broccoli; cook about 3 minutes until vegetables are crisp-tender. Drain in a colander immediately. Heat olive oil in a large skillet over moderate heat. Stir in garlic, basil and parsley. Cook 1 to 2 minutes. Turn off heat and gently mix in drained, cooked vegetables. Cover skillet and remove from heat. Drain spaghetti in colander. Melt butter in the large pot. Add cream and Parmesan cheese. Stir 2 to 3 minutes, until cheese is melted. Add to spaghetti and toss to coat with sauce. Add about half the vegetables; toss gently to mix. Top with remaining vegetables.
Cook rice until tender. Rinse; drain. Cook onions and celery in the butter until soft. Add basil, marjoram, parsley, salt and pepper. Stir in pineapple. Add chicken-rice. Correct the seasoning as needed.
Beat egg whites, salt and cream of tartar. Add vanilla and beat until soft peaks form. Add sugar gradually. Continue beating until stiff peaks form. Fold in chocolate chips and nuts. Cover baking sheet with plain brown paper. Drop from teaspoon and bake at 300° for 25 minutes.
Cream together butter and sugar. Add eggs and banana; blend thoroughly. Stir together flour and baking soda; add to banana mixture. Blend thoroughly. Stir in nuts, chocolate chips and cherries. Divide batter into 3 greased and floured loaf pans. Bake at 350° for 1 hour.
In large saucepan, combine potatoes, water, celery, carrots, onions, parsley, bouillon cube and seasonings. Mix well. Let vegetables cook until nearly done. Gradually add milk to flour, mixing well. Add milk mixture to vegetables and cook until thickened. Add cheese and stir until melted.
Brown beef in skillet. Stir in corn, beans, soup, cheese, milk, onions and chili powder. Bring to a boil. Put boiling mixture into a 2-quart casserole. Bake at 400°, uncovered, for 10 minutes. Place biscuits on top. Return to oven; bake until biscuits are done and golden brown.
Blend well the first 3 ingredients. Pour sauce over cauliflower and bacon. Let set overnight or at least 3 hours. Add lettuce 1/2 hour before serving.
Line baking pans with aluminum foil. Use two 9x5x3 inch loaf pans, or a 10x4 inch tube pan or 4 pound size coffee cans. Have nuts and fruit ready. Save some to decorate top of cake. Use a little flour to dredge the fruit and nuts.
Boil water and sugar. Remove from heat. Stir in pineapple juice, orange juice, lemon juice and bananas. Pour into clean milk cartons or plastic freezer boxes; freeze.
Simmer hamburger meat until done and drain off grease. Add all other ingredients, except macaroni, and simmer 20 minutes. Boil macaroni 10 minutes; drain off water. Stir in all ingredients and serve hot.
Wash celery stick and cut in 2 pieces. Spread peanut butter in the crevice of the celery (approximately 1 teaspoon). Place 5 or 6 raisins in the peanut butter.
Bake yams until done. Cut thin slice off of top and scoop pulp into bowl. Whip pulp with butter and brown sugar to taste. Refill yam shells. Top with chopped pecans and a sprinkle of cinnamon.
In a saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed. Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.
Cream ice cream and margarine together. Beat in flour by cupfuls. Roll out dough and cut into 1-inch squares. Put about 1/2 teaspoon of Solo brand apricot, cherry, raspberry or prune fruit filling in the middle of each square. Fold 2 end corners and press together. Bake at 350° for 10 to 12 minutes. When cool, sprinkle with powdered sugar.
Beat egg yolks until light and thick. Blend in lime juice, then milk, stirring until mixture thickens. If desired, add 2 drops green food coloring. Pour mixture into pie crust. Beat egg whites with cream of tartar until stiff. Gradually beat in sugar, beating until glossy peaks form. Spread egg whites over surface of pie to edge of crust. Bake at 350° until golden brown, about 20 minutes. Chill before serving. (In place of meringue. Bake filling for 20 minutes at 350°. Top chilled pie with 6 ounce container of thawed Cool Whip. Sprinkle top with green sugar.)
Cream butter with sugar. Add egg yolks, one at a time, beating well. Add the raisins, walnuts and vanilla and mix together evenly. Pour into pie shell. Bake at 400° for 10 minutes, then reduce heat to 375° and bake for 30 minutes.
Put first 4 ingredients in bowl. Blend thoroughly with hands. Shape into ball. Roll in English walnuts. Chill.
Cream butter and sugar at room temperature. Add beaten egg yolks to butter and sugar. Put graham cracker crumbs and chopped walnuts in a separate bowl. Add baking powder. Alternate mixing crumb-nut mixture and milk to butter and sugar mixture. Then fold in well beaten egg whites. Add vanilla. Grease and flour an angel or Bundt pan.
Spread pie filling in a 9 x 13-inch pan. Cover with pineapple. Sprinkle with cake mix. Melt oleo and pour over top. Cover with nuts and coconut. Bake at 325° for 1 hour.
Mix together eggs, sugar and syrup. Add pecans, oleo, vanilla and salt and mix well. Heat pie crust just enough to set. Pour ingredients into crust. Cook at 400° for 5 minutes. Lower heat to 325° and cook for another 45 to 50 minutes.
Marinate cubed gator tail in a mixture of buttermilk and beer for 1 hour or overnight. (Refrigerate.) Drain; coat with seasoned flour. Fry in deep fat over medium heat 10 minutes. Drain and serve.
Combine all ingredients in a bowl; mix well. Shape into small balls. Place on ungreased baking sheet. Bake at 400 degrees until brown. Serve warm.
Mix all except 3/4 cup stuffing mix. Place in a greased casserole. Top with reserved stuffing. Dot with butter. Bake at 350° for 30 minutes.
In medium skillet, brown ground beef and onion. Drain. Stir in salsa, tomato paste and cumin. Mix well. Pour into greased 9-inch baking pan. Prepare muffin mix; stir in cheese and chilies. Spoon over meat mixture. Bake 25 to 30 minutes or until brown in 350° oven. Serves 6.
In a large mixing bowl, mix all dry ingredients with milk, oil and eggs. Add hot water and beat on high for 2 minutes. Pour into a greased and floured loaf pan. Bake at 350° for 30 to 40 minutes, until a toothpick comes out clean.
Dissolve gelatin in boiling water. Set aside to cool. In another bowl, combine cucumber, onion and cottage cheese (or if desired, puree cucumber, onion and cottage cheese in blender).
Combine cranberries, sugar, pineapple and marshmallows. Let stand for a short time. Add cream that is beaten stiff.
Cut butter into flour. Then add milk. Mix well. Drop by spoonful on greased cookie sheet. Bake at 450° for 10 minutes.
Cut potatoes in half long way. Place in 9 in. x 13 in. x 2 in. pan. Add 1/4 in. water in bottom of pan and cover with aluminum foil. Bake at 400° for one hour. Remove and hull potato inside out of skin. Mix potato inside with remaining ingredients. Place mixture back into potato skins. Sprinkle with bacon bits. Bake at 400° for 30 minutes or until golden brown.
Put oleo, sugar, salt, cocoa and milk in iron skillet, bring to boil and boil 2 to 3 minutes. Take off stove and add vanilla, and peanut butter, stir well. Add 1 cup at a time of oats. Drop on waxed paper or foil with tablespoon.
Pound veal with wooden mallet until very thin (1/8-inch). Dredge lightly in flour; shake off excess. Melt 3 tablespoon margarine in skillet. Place garlic in skillet until golden brown, discard. Place veal in skillet; cook quickly, just until brown, about 1 to 2 minutes each side. Remove to serving dish. Add remaining margarine, wine and lemon juice to pan, simmer 3 minutes, scraping bottom of pan to loosen drippings. Pour over veal, garnish with lemon slices.
Press crescent rolls into 9 inch pie plate or a quiche pan to form a crust. Brown hamburger and add taco mix (no liquid) and drained ripe olives. Pour warm hamburger mixture into shell; top with sour cream and generous amount of grated cheese. Bake at 350° until crust is brown, about 25 minutes. Top with chopped lettuce, tomatoes, green onions, or other toppings, plus taco sauce and broken Dorito chips to complete the pie. Serves 3-4.
Mix hamburg, salt and pepper. Add egg, cracker crumbs and onion. Form into meat balls. Place in baking pan.
Soak chicken breasts 30 minutes in the buttermilk. Pour off buttermilk and then roll chicken breasts in flour. Melt margarine in casserole dish. Bake 25 minutes, both sides, at 350° and then pour cream of mushroom soup and buttermilk over chicken. Bake another 25 minutes.
Combine pudding mix with milk in a mixer bowl. Beat for 2 minutes. Fold in whipped topping.
Saute bell pepper and onion in butter. Blend in soup, Ro-Tel and deboned shredded chicken breasts. Layer tortillas and mix approximately 3 times and top with cheese. Bake at 325° for 40 minutes.
Boil chicken and debone. Mix soup and sour cream. Pour over chicken that has been pulled apart and placed in buttered casserole. Pour coarsely, crushed cheese crackers into melted oleo. Add poppy seed. Spread over chicken and bake at 350° for 25 minutes. Crackers will be brown and crunchy.
Stir sugar into the water until dissolved; add syrup. Do not stir. When mixture cracks (hard crack), remove from heat. Add cinnamon flavoring; add red food coloring. Stir quickly, outside! Pour onto greased cookie sheets. Cool, crack and dust with powdered sugar.
Brown hamburger with chopped onion. Drain off fat. Peel and slice potatoes. In large casserole, begin covering bottom with part of cooked hamburger-onion mixture. Follow with a layer of raw potatoes, sprinkle parsley, salt and pepper on potatoes. Spoon on 1/2 of can of vegetable soup, add a layer of hamburger, then more sliced potatoes and then rest of vegetable soup. Put last of hamburger on top and pour mushroom soup over all. Bake 1 to 1 1/2 hours at 350°, until potatoes are tender. Frozen vegetables may be added with vegetable soup.
Combine sour cream and half the dressing mix. Add chicken, 1 cup cheese and olives. Spoon onto tortillas and roll up. Place seam side down. Sprinkle with remaining cheese. Bake at 375° for 25 minutes. Pour dressing over top. Top with salsa. Makes 6 servings.
Mix the cake mix and cook as directed in 2 round pans. Crumble half of the cake in bottom of punch bowl. Add 1 can pie filling, 1 can pineapple, 3 bananas and 8 ounces Cool Whip. Take the rest of the cake and put over the Cool Whip. Add 1 can cherry pie filling, large can crushed pineapple, 3 bananas and 8 ounce bowl Cool Whip. Refrigerate until ready to eat.
Dissolve gelatin in hot water. Add salt, cold water and vinegar. Cool until gelatin is the consistency of egg whites, stirring occasionally. Add vegetables. Spoon into a 9-inch square pan. Chill until firm.
Mix together first 4 ingredients and let rise for 1 hour. Then add next 5 ingredients. In another bowl mix all the fruits with 3 cups of flour and then add last 4 spices.
Make cake batter according to directions on package. Fill ice cream cones half full with batter. Set cones in muffin tin compartments. Bake at 375° for 30 minutes. Cool. Frost and decorate. Serve same day because cones will become mushy.
Cook noodles in boiling salted water until tender. Drain. Mix soup, milk and salt; heat, stirring constantly. Add cheese; stir until melted. Add remaining ingredients except 1/2 almonds and the crumbs. Put mixture in casserole, top with crumbs and remaining almonds. Bake at 400° about 30 minutes.
Simmer raisins, water and 1 teaspoon soda for 10 minutes. Set aside to cool. In mixing bowl cream honey with butter until fluffy. Add eggs 1 at a time, beating well after each. Add flour, salt and 1/4 teaspoon soda; blend this, then add "raisin fluids," vanilla, rolled oats and 1/2 of the chocolate chips. Spread in greased 13 x 9-inch pan. Sprinkle remaining chips and nuts evenly on top. Bake at 350° for 35 minutes. Cool and cut into bars; makes 24.
Mix ingredients. Place in greased casserole. Top with bread crumbs and dot with butter. Bake in 325° oven for 35 to 40 minutes.
Mix all ingredients together. Add sour cream last. Pour into a greased casserole and bake 1 hour at 350°. Makes 12 servings.
Cut up bacon and fry lightly with ground beef. Drain. Mix all ingredients and bake at 325° for 1 hour.
Combine flour, salt and pepper on sheet of waxed paper and dredge meat pieces. Brown in a large skillet in bacon drippings over low heat. Add broth and simmer for 1 hour, or until tender. Add salt and pepper to taste, if necessary. Serve with dumplings.
Mix eggs and sugar with mixer. Add flour, soft butter, buttermilk and lemon extract. Pour into pie shells and bake at 350° until set. Makes two 9-inch unbaked pie crusts.
In a large pot, saute onion and celery in margarine until translucent. Add water and bring it to a full boil. Add the potato and chicken bouillon and simmer until potatoes are cooked. Add all remaining ingredients and continue to cook at a simmer until the soup is heated through and you have a homogeneous mixture.
Mix ingredients and add enough milk 3/4 the way to cover. Place in casserole dish and top with cheese. Bake at 350° for about 20 minutes.
In large mixing bowl, cream the 3/4 cup sugar and the butter or margarine with a wooden spoon. Beat in the egg and vanilla. In small bowl, stir together flour, salt, baking soda and cream of tartar. Stir into butter mixture with wooden spoon until well mixed. In the same small bowl, combine the 2 tablespoons sugar and the cinnamon. Turn oven to 375°. Grease a cookie sheet. Shape dough into 1-inch balls; roll each in the sugar-cinnamon mixture. Put balls 2 inches apart on cookie sheet. Bake 8 to 10 minutes. Makes about 36.
Preheat oven to 425°. Mix walnuts and brown sugar in a small bowl. Place 3/4 cup in bottom of pie shells. Reserve remaining mixture for topping.
Add enough water to 1 cup sugar to dissolve, then bring mixture to a boil. Add 1 tablespoon peanut butter or more to suit taste. Recipe can be doubled and leftover frozen for future use.
Blend sugar and cream in large saucepan. Bring to boil, using medium heat. Stir constantly until mixture reaches soft ball stage. Remove from heat; add margarine, vanilla and peanut butter. Spread onto greased platter.
Put all together in a baking dish; mix well. Smooth top and sprinkle Jack cheese on top. Bake in oven at 400° until cheese is bubbly and melted well. Let set 5 or 6 minutes before serving. This is the simple way for these beans. If these ingredients are not available, if the refried are not, use canned pintos or red beans and mash real well, then fry beans until mushy in oil, then cool and add the rest. To serve more than two, just increase everything!
Mix all ingredients together, except walnuts, until thoroughly mixed. Form into a log. Roll log in chopped walnuts. Chill for 15 minutes.
Brush salmon steaks (both sides) with soy sauce generously and then olive oil. Then use garlic salt and pepper to taste. Grill the salmon steaks 10 to 15 minutes total, turning once until fish flake with a fork.
In a mixing bowl, cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder, salt and baking soda; add to creamed mixture. Stir in the pecans, dates and chopped cherries. Cover and refrigerate for 30 minutes. Shape dough into 1-inch balls; roll in cornflakes. Place 2-inches apart on ungreased baking sheets; press a cherry half into center of each. Bake at 350° for 14 to 15 minutes or until golden brown. Remove to wire racks to cool. Yield: 5 1/2 dozen.
Fill unbaked 9-inch pie shell with sliced peaches. Cream sugar with margarine and add flour, egg and vanilla. Spread over peaches and bake at 300° for 1 hour. Have mixture ready to spoon on peaches so they won't discolor.
Melt Butter in microwave. Add and mix other ingredients. Bake at 375 for about 1-1/2 to 2 hours.
Mix all together and place in a greased 7 x 11 Pyrex dish. Bake 40 to 45 minutes at 400°. Serves 8 to 10.
Mix together butter, brown sugar and oatmeal. Mix with hands until there are no more lumps. Bake on a cookie sheet at 275° for 25 minutes. After it has been baked, add nuts. Serve with milk. Store in a tight container.
Cut chicken and peppers into strips. Cut onion into rings. Coat a large pan or wok with oil.
Arrange pork chops on greased (or sprayed with nonstick cooking spray) baking dish. Sprinkle with salt and pepper. Top each chop with one slice onion and then one lemon slice. Place 1 tablespoon brown sugar and 1 tablespoon catsup on each chop. Bake, covered, at 350° for 1 hour. Uncover and bake for 30 minutes more, basting occasionally.
Form ingredients into cakes and fry in shortening to a golden brown. Salt and pepper to taste.
Cream the butter and sugar. Add vanilla, baking powder, crackers and milk. Mix well, then add eggs (well beaten). Add coconut, pineapple and nuts. Bake in tube pan for 70 minutes at 325° or in 3 layer pans for 30 to 35 minutes.
Combine first 9 ingredients, blending until smooth. Spread mixture over venison and rub into meat thoroughly. Put meat in roasting pan, arranging bacon strips on top of meat and fastening with toothpicks. Dot meat with butter and pour water around, not on, meat. Roast uncovered at 450° for 30 minutes or until brown.
Cream shortening, sugars, eggs and peanut butter until light and fluffy. Stir flour into creamed mixture and blend well. Drop by teaspoon, 2 inches apart onto greased cookie sheet. Bake in 375° oven 10 to 12 minutes until light brown. Remove from pan.
Mix butter, potatoes, sugar and salt. Add warm milk. Add yeast, which has been soaked in lukewarm water. Add beaten eggs and 1 cup flour. Beat well. Add remainder of flour and knead well. Let rise. Work down and let rise again. Form into rolls as for Parker House rolls. When light, bake at 400° for 15 to 20 minutes.
Prepare and bake cake mix according to package directions. Cool; cut into 1-inch cubes.
Drain and rinse kraut; let drain well. Heat vinegar and sugar until sugar melts; add kraut. Add onion, pepper and pimento. Let stand in refrigerator for at least 24 hours. Better if let set for 3 to 4 days before eating. Will keep for 3 to 4 weeks in refrigerator.
Trim excess fat from meat. Cut in serving pieces. Combine flour, mustard, salt and pepper. Use to coat meat; reserve remaining flour mixture. Melt Crisco in skillet. Brown meat on both sides. Push meat to one side and stir in reserved flour mixture. Combine water and Worcestershire. Stir into mixture. Cook and stir until thick and bubbly. Reduce heat. Cover and simmer 1 1/2 hours.
Dissolve Jell-O in 1 cup boiling water. Set aside to cool. Cream cheese, sugar and vanilla until smooth.
Put pumpkin, beaten eggs and milk in a large bowl. Put flour, spices and salt in a small bowl and mix with a little milk until smooth. Add enough more milk to make it runny, then add it all to the pumpkin mixture. Add the sugar and vanilla and stir well. Put in pie shells and sprinkle nutmeg over the tops. Bake in 450° oven for about 10 minutes, then reduce to 350° and bake for 30 to 35 minutes longer or until centers are firm. Test by inserting blade of knife. It should come out clean.
Saute onion in 1 tablespoon butter. Mix Bisquick, eggs and milk. Add onion and half the cheese. Pour mixture into greased 9 x 13-inch pan. Sprinkle with remaining cheese. Drizzle 4 tablespoons melted butter on top. Sprinkle with poppy seed. Bake at 400° for 20 minutes.
Bake roast at 325° for 40 minutes per pound. Heat water and bouillon cubes until dissolved. Add rest of ingredients and simmer for 15 minutes. Slice beef thin; lay in a large pan and pour broth over meat. Marinate 4 to 5 hours or overnight. Heat, but do not boil before serving. Serve on French bread or buns.
Saute pepper, onion and mushrooms. Unroll crescent rolls onto cookie sheet and pinch seams together. Break beef into bite size pieces and place down center of roll sheet. Top with peppers, onions, mushrooms, and cheese. Fold sides of roll over filling. Bake at 350° for about 30 minutes. Serve hot.
Cover ribs with water in large saucepan. Cover; simmer over medium-low heat for 1 hour. In nonmetallic pan, mix remaining ingredients. Drain ribs; place in sauce and coat each rib. Let cool. Cover and refrigerate overnight. Grill until brown and heated through, about 20 minutes. Serves 6.
Preheat oven to 350°. Using solid shortening or margarine, grease either a 9 x 13-inch pan or if you like a thinner cake, use a cookie sheet. In large bowl combine ingredients by hand. Stir until well mixed. Pour into prepared pan. Bake 25 to 30 minutes.
Beat eggs well; add all ingredients together. Beat well again. (Chill for about an hour.) Drink. Blender works best!
Mix all ingredients together. Bake at 350° for 50 to 55 minutes.
Dissolve Jell-O in boiling water. Stir in blueberries and pineapple. Chill until consistency of unbeaten egg whites (approximately 30 minutes). Fold in Cool Whip and nuts into thickened Jell-O. Pour into 8-inch square pan. Chill until firm. Cut into squares to serve.
In large skillet over medium heat, cook bacon until crisp; remove from pan and set aside, reserving 1 tablespoon fat. In same skillet, saute onion in fat until tender; stir in rice, broth, tomatoes, lemon juice and pepper; bring to boil. Cover; reduce heat and simmer 25 minutes or until rice is tender. Stir in shrimp and bacon; cook and stir until shrimp is cooked and pink, about 5 minutes. Garnish with parsley if desired; makes 4 servings.
Brown stew meat in 1 tablespoon oil. Add carrots, potatoes, celery and onions. Add soup and 3 cans water. Salt and pepper to taste. Cook 1 hour on high in crock-pot, then turn down heat and simmer until tender.
Combine sugar, flour and salt and stir in milk slowly. Cook over boiling water until thickened, stirring constantly. Cover and cook 10 minutes longer, stirring constantly. Add mixture to egg yolks, stirring vigorously; cook 1 minute longer. Add butter, vanilla and pecans. Cool. Place filling into a 9 inch baked pastry shell. Top with meringue.
Cook sweet potatoes, remove skins and slice lengthwise. Peel and slice apples. Melt butter over low heat. Add sugar, orange rind and nutmeg.
Sprinkle onion powder, garlic powder and oregano lightly over chicken pieces. Put chicken in long baking dish. Slice onion on top. Spoon stewed tomatoes over chicken. Sprinkle a little extra oregano. Bake at 350° for 1 hour.
Bake cake or use the shortcake sponges. Make sauce of the brown sugar and water, boiled for 1 or 2 minutes. Place sliced bananas on the cake and pour sauce over them. Top with Cool Whip.
Mix all ingredients together and pour into greased muffin pan. Bake at 350° for 20 minutes. Makes 3 dozen.
Combine flour, salt and pepper. Place steak on cutting board. Pound half of the flour mixture into each side of steak with meat mallet or edge of saucer. Cut meat into 4 pieces and place in 8-inch round or 11 x 7-inch baking dish. Sprinkle remaining flour mixture over meat. Spread onions, green pepper and tomato paste over meat. Pour in broth to cover meat. Cover with wax paper. Cook on High for 5 minutes. Cook on 60% Power (Bake) for about 10 minutes. Rearrange meat. Cook on 60% Power (Bake) 10 minutes or until tender. Serves 4.
Cook spaghetti in broth; drain (save broth). Do not rinse. Chop and saute onions and peppers in oleo; add celery flakes, tomatoes and cheese. Cook until melted. Combine spaghetti, chicken, Worcestershire sauce, mushrooms and cheese mixture. Stir and cook until well heated. Use broth if needed to make moist.
Crush crackers and put in a large mixing bowl. Add all ingredients and mix well. Refrigerate in covered container for a couple of hours before serving. Do not freeze. Keeps well for several days refrigerated.
Wash pork well. Mix seasoning well into pork. Sprinkle with soy sauce. Leave covered overnight in refrigerator. Cover and bake for 1 hour. Uncover and bake 30 minutes or longer, basting occasionally. For a dark color, add a little browning.