HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, brown beef; add onion and garlic and cook until transparent; drain. Stir in tomato paste, water, seasonings and mushrooms. Simmer uncovered 15 to 20 minutes, or until sauce reaches desired consistency; stir occasionally. On heated serving platter, toss hot spaghetti with olives; pour sauce over. Sprinkle with cheese.
Cook noodles according to package directions. Drain and rinse with hot water. In large skillet (electric frypan works well) cook cabbage and onions in 4 tablespoons margarine for about 15 minutes or until lightly browned. Add cooked noodles and remaining margarine. Mix well. Place sausage on top of mixture. Cover and cook over low heat 15 to 20 minutes or until sausage is hot and flavors are blended. Makes 5 servings.
*Or use 1 package (6 ounce serving) instant pudding and 2 1/2 cups cold milk.
Cook rice according to directions on box. Debone chicken into bite size pieces. Mix all (except cheese) in a large casserole dish. Bake at 350° for 15 minutes. Take out and sprinkle with cheese on top. Return to oven and bake 15 more minutes.
In a 9 x 13 pan, heat olive oil and butter until melted, then add parsley and garlic. Toss bread cubes in oil mixture. Bake at 200°, stirring every 10 minutes, until toasted, but not crunchy (about 40 to 50 minutes). Excellent with any Italian type salad. Store in the refrigerator in a Ziploc baggie.
Cook potatoes with skins on until tender. Cool slightly; remove skins. Cube potatoes. Combine dressing, salt and vinegar. Pour over warm potatoes. Mix gently, then let stand until cold. Add remaining ingredients; mix gently. Chill at least an hour (overnight is better), then serve.
Mix ingredients in bowl. Salt and pepper to taste. Heat 1/4 cup butter until it begins to brown (7-inch frypan). Stir in paprika. Quickly add turkey mixture and pack firmly on bottom and sides of pan. Cover and reduce heat to medium. Cook 5 to 7 minutes or until edges brown, adding more butter, if necessary. Turn out onto a heated plate. Garnish with chopped parsley.
Cook eggs in	simmering water for 15 minutes. Place eggs in	cold water; remove shells and pack into sterilized jars. In a kettle, combine vinegar, sugar and spices. Bring to a boil; reduce heat and simmer 5 minutes. Pour hot liquid over hard-cooked eggs and seal. Store in refrigerator (use within a month; not for long term storage).
Mix Kool-Aid as directed. Add Hawaiian Punch and pineapple juice. Refrigerate until ready to serve. Best if made day before.
Spread pecans on a large glass pizza plate or pie plate. Microwave on High for 5 to 6 minutes or until lightly toasted, stirring at 2-minute intervals. Set aside. Place almond bark in a 2-quart microwave-safe bowl. Microwave at Medium (50% power) for 3 to 4 minutes or until melted. Stir until smooth. Cool 2 minutes. Stir in coconut and pecans. Drop by rounded teaspoonfuls onto waxed paper. Let cool completely.
Cook pasta, according to package directions, in boiling water (salted). Drain, rinse with cold water and drain again.
Combine all and shape into a ball. Roll in almond slivers (optional). Chill for 1 hour. Serve with bread sticks or crackers.
Mix sugar and milk together. Cook until a drop placed in cold water forms a soft ball. Remove from heat and add dates and vanilla; beat until thickened. Add nuts. Place on damp cloth and roll in long roll. Place in refrigerator. When hardened, take out of cloth. Cut into slices.
Grease and flour a 15 x 10-inch jelly roll pan. Combine and beat eggs, sugar, milk and vanilla extract. Add the sifted flour, baking powder and salt; mix well for 2 minutes. Bake at 350° for 18 to 20 minutes in a preheated oven. As soon as it's done, spread peanut butter on and cool. Melt Hershey Bar in a double boiler and spread on top.
Add seasonings and all ingredients except oatmeal to boiling water. Gently stir in oatmeal until moist. Let set until partially cool. Make into burgers and place on nonstick cookie sheet. Bake at 350° for 1/2 to 3/4 hour.
Mix ingredients well. Make sure the ketchup and eggs are mixed well to absorb the loaf bread crumbs. Pour into a meat loaf pan or large casserole dish. After you have it in the dish, press it down, then put a cup of ketchup over the meat loaf. Bake in a 400° oven for about 40 minutes.
Preheat oven to 425°. Remove skin from chicken. In large bowl, mix bread crumbs with next six ingredients. Dip chicken pieces into mixture, pressing onto chicken. Spray medium roasting pan (14 x 10-inch) with nonstick spray. Place chicken in pan; spray chicken with spray. Bake 40 minutes or until golden brown and juices run clear. Serves 6.
Blend cream cheese with remaining ingredients, except artichoke and shrimp. It will resemble a paste. Spread the paste onto each artichoke leaf and top with a shrimp. Arrange leaves on a serving plate in concentric circles with the choke and heart as the centerpoint.
Brown ground beef. Drain. Mix all ingredients together. Pour over beef. Mix. Bake at 375° for 15 minutes, then stir. Turn oven to 350° and cook for about 1 hour, stirring often.
Mash bananas. Add sugar and slightly beaten egg. Add the melted butter. Add the dry ingredients and bake at 375° for 20 minutes. Makes 12 muffins.
Cut tortillas in 1-inch strips. Mix soup with 1/4 soup can of water and chile salsa. Spread small amount of soup mixture on bottom of Pyrex baking dish to prevent sticking. Layer of tortilla strips, layer of chicken, sprinkle onions over chicken and layer of cheese. Repeat layers, ending with layer of tortilla strips on top.
Heat margarine in saucepan over low heat until melted. Stir in baking mix, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Makes about 1 cup sauce.
Remove seed from chilies and spread flat in a 13 x 9-inch pan. Top with cheese. In bowl, beat eggs, add milk and then blend in Bisquick. Pour this mixture over cheese and chilies. Bake for 45 to 50 minutes at 350°. Cut in squares to serve.
Drain canned mushrooms. Heat 2 tablespoons butter in a skillet. Add mushrooms and saute until golden. In a bowl combine parsley flakes, minced onion, salt, poultry seasoning and black pepper. Stir in sauted mushrooms. Rub cavities and skin of hens with salt and white pepper. Lightly fill cavities with stuffing. Close with small skewers or toothpicks. Fold wings back and under. Brush skin of each hen with the remaining 2 tablespoons butter. Place hens on rack in shallow baking pan. Roast uncovered in oven at 350° for one hour or until done.
Saute onions and garlic in butter. Add mushrooms, parsley and wine. Add clams with juice just before serving. Pour over spaghetti or vermicelli.
Beat eggs. Add pumpkin, sugar, salt and soda. Add water, then oil and flour. Add dates and nuts. Bake in Bundt pan at 350° for 1 1/4 hours.
Cut off corn from cob, cutting down the cob twice and then scraping the cob with a sharp paring knife. Set aside. Cook bacon in a large skillet until crisp. Remove bacon and reserve drippings in skillet. Add corn, margarine, sugar, salt and milk to skillet. Cook over medium heat about 20 to 25 minutes, stirring frequently. If corn is too thin, make a paste of 2 tablespoons cornstarch and about 1/4 cup milk. Stir until smooth and add to skillet. Stir into corn.
Combine cream cheese, mayonnaise, lemon juice, Worcestershire and garlic powder. Beat until smooth. Stir in onion.
Place eggs, white vinegar, mustard and oil in frying pan, on medium heat, cook until mixture starts to thicken. Let cool for about 5 minutes. Add 7 to 8 tablespoons or more of mayonnaise; mix well. Salt and pepper to taste. Fold in the potatoes or noodles. Chill.
Chill all ingredients and mix together. I freeze large strawberries in ice cubes and float on top.
Mix butter and sugar until smooth. Add eggs and blend. Add flour, cream and vanilla. Stir until well blended. Add nuts. Bake at 350° for 20 to 25 minutes according to how solid you want them.
Mix and chill dough. Roll out to 1/3 to 1/2-inch thickness. Cut with biscuit cutter. Bake in 300° oven for 20 to 25 minutes. Serve with hot tea.
Beat egg whites until fluffy; add cream of tartar and vanilla. Gradually add 1 cup sugar and beat until stiff. Break up saltines and chop nuts. Fold into egg whites. Spread into greased 9 x 13-inch pan. Bake at 325° for 25 minutes; let cool.
Mix all ingredients into balls the size of walnuts. Roll in powdered sugar. Flavor is best if allowed to mellow for several days before using. (Put into jars with tight lids at room temperature.) Makes about 30.
Cream the cheese. Add other ingredients, except blueberries and nuts. Mix with blender for 2 minutes. Fold in drained blueberries and nuts. Bake in Bundt pan for 45 minutes at 350°. Glaze with powdered sugar, if desired.
Brown meat in skillet. Drain excess fat. Add catsup, barbecue sauce, Worcestershire sauce, sugar, spices and onions, if desired. Simmer 10 minutes. Serve.
Mix cream cheese, sugar and vanilla with electric mixer until blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Refrigerate 3 hours or overnight. Makes 8 servings.
Cream the sugar and shortening. Add egg and buttermilk and mix well. Add orange rind, nuts and dates. Combine soda, baking powder and flour. Add to mixture. Bake at 350° until done. Cover 1/2 cup of sugar with juice of orange. Let stand until cake is baked, then pour over cake.
In a 9 x 9-inch pan, place dried beef on bottom. Wrap bacon around skinned chicken. Place on beef. Mix together soup and sour cream. Slice mushrooms on top of chicken. Pour sauce on top. Can be refrigerated overnight. Bake at 275° for 3 hours.
Preheat oven to 350°. In a large skillet, brown the chops. Remove and drain fat off.
Add and stir in margarine. Blend in the powdered sugar. Blend well and, as it begins to cool, drop by spoonful onto waxed paper.
Preheat oven to 350°. Spread spaghetti sauce on bottom of pan (generously). Layer with noodles that have been dipped in bowl of water. Spread with mashed tofu. Sprinkle with Parmesan cheese, salt and pepper. Top with more tomato sauce and continue until the pan is full, ending with sauce and Parmesan cheese. (Be very generous with liquid, as noodles will absorb during baking.)
Put in 8 or 9-inch pie plate and bake at 350° for 30 minutes. Delicious served with fresh or thawed frozen strawberries to use as strawberry shortcake.
In a large resealable plastic bag, combine the first 6 ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8 to 10 minutes or until the juices run clear. Garnish with parsley and peppers, if desired. Yield: 4 to 6 servings.
Take your favorite sweet roll recipe and let rise until double in bulk. Roll to 1/4-inch thick. Spread 1/2 of dough with this mixture. While dough is rising, cook chopped dates, water and brown sugar over low heat for 10 minutes or until thick, stirring occasionally. Cool; add chopped nuts. When mixture is spread on dough, cover over with the other half and cut in strips. Twist and put on greased baking sheet and bake 15 to 20 minutes in a 350° oven.
Melt butter; saute onion. Add flour and spices. Blend in milk and broth. Add vegetables and cook on low until thickened. This is very good using fresh vegetables (precook in microwave).
Mix all ingredients together in order given. Bake 25 to 30 minutes at 350°. Let cool slightly and ice with following icing.
Mix together with a fork, except apricot preserves. Put 3/4 of batter in a 9 x 13-inch pan. Spread preserves over this and then the rest of the batter. Bake at 350° for 25 to 30 minutes. Cut into squares.
Mix all ingredients together and bring to a boil. Brown ribs and drain. Pour mixture over ribs and bake at 350° for 1 1/2 hours.
Sift and measure flour, baking soda, salt and ginger; set aside. Cream shortening until light and fluffy. Add sugar and unbeaten egg. Beat briskly. Add molasses. Add dry ingredients, beating until smooth. Stir in boiling water. Bake in greased and lightly floured loaf pan. Bake in 8 x 8-inch pan at 350° for 30 to 40 minutes.
Mix together the night before the sour cream, mayonnaise, caraway seed and dry salad mix. Then add remaining ingredients and mix well. Cover and refrigerate for several hours.
Cook and drain pasta. Chop veggies and add to pasta, stir. Add seasonings and salad dressing. Stir to coat; mix well. Refrigerate overnight before serving.
*Kiwi, strawberries, blueberries, bananas, orange slices, etc., may be used.
Cook noodles in salt water until soft. Add tuna, soup, onion, pepper and pimientos. Place in casserole dish. Top with cheese. Bake in 350° oven for 30 minutes. Serves 6 to 8.
In large bowl mash bananas. Mix in all other ingredients. Pour into a greased and floured bread pan. Let stand 15 minutes. Place into a preheated 375° oven. Bake 45 to 60 minutes.
Dissolve gelatin in boiling water. Combine gelatin, bananas, pineapple and strawberries. Mix well. Pour 1/2 mixture in 9 x 12-inch dish; congeal. Spread yogurt on top of gelatin. Cover with remaining gelatin; chill.
Preheat oven to 400°. Grease 12 muffin cups (do not use liners). In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until flour mixture is moistened. Spoon into muffin cups. Bake 20 minutes or until golden. Remove from pan. Cool on wire rack. Makes 12 muffins.
Cook broccoli according to directions. Drain. Add sliced water chestnuts and soup. Mix well. Pour into baking dish. Bake 20 minutes at 350°. Spread onion rings evenly over broccoli mixture. Bake 10 minutes more.
Sprinkle skinned tenderloin with salt, pepper and garlic. Place on heavy aluminum foil. Mix the next three ingredients and pour over tenderloin. Wrap tightly; bake at 350° for 1 hour. Be sure it has a medium, pink center. For well-done, bake 1 1/2 hours.
Combine first 7 ingredients; mix well. Pour into pastry shell. Bake for 40 minutes at 300°.
Bring all ingredients to room temperature. Sift together the flour, salt,	baking	powder and mace. Beat the eggs with the sugar until well blended. Stir in the milk and combine with the flour mixture. Beat vigorously until quite smooth. Cover and let stand 20 minutes.	Heat 2 to 3 inches of fat to 370° in a deep fryer or a large kettle or until fat is hot enough to brown a	1 inch cube of bread in one minute. Using a spoon dipped in warm water slip a scant tablespoonful of dough, one at a time, into the fat. Fry Zeppole, a few at a time, about 3 minutes or until golden. Zeppole will turn themselves as they cook. Remove with slotted spoon, drain on paper towel and roll in confectioners sugar.
Mix cream cheese, Cool Whip and sugar in separate container. Mix pudding and milk. Place a saucer in bottom of flower pot and make a layer of each three times, cream cheese mixture, pudding and cookies. Be sure to leave enough cookies to place on top to give the dirt effect. You may add artificial flowers and gummy worms if desired. Makes a good conversation piece. Also may serve with shovel. Serves 10 to 12 people.
In covered saucepan, heat spinach, broccoli, water and salt to boiling, breaking vegetables apart. Reduce heat; cook 5 to 10 minutes or until vegetables are tender. Drain; toss with lemon juice.
Brown ground beef; drain. Mix in soup and chopped onion. Pour into baking pan. Sprinkle cheese over top. Place Tater Tots on top in rows across cheese. Heat for 30 minutes in a 450° preheated oven.
Mix in saucepan. Cook and stir for 5 minutes until thick. Pour into pie crust. Beat 2 egg whites until peaks form. Add 2 tablespoons powdered sugar, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar. Spread over pie.
Season to taste. Bacon or salt pork may be added during cooking or use cooking oil for reducing cholesterol.
Sift sugar and flour into large bowl. Combine butter, cocoa and water in pan and cook to boiling. Pur over sugar and flour and mix thoroughly. Add buttermilk, eggs, soda and vanilla and mix well. It will be thin. Pour into greased jelly roll pan. Bake at 400° for 20 minutes. Prepare icing 5 minutes before cake is done.
Heat 1/2-inch of salad oil in small skillet until very hot. Use 1 dozen tortillas from can. Fry 1 at a time, 15 seconds on each side (do not let become crisp). Drain. In saucepan, heat cream with bouillon cubes to dissolve.
Mix all ingredients in huge bowl. Bake 10 to 12 minutes at 350°.
Brown ground beef in skillet, stirring until crumbly. Pour off drippings. Add 1/2 teaspoon of salt, pepper and chili powder. Simmer for 5 to 10 minutes. Add next 4 ingredients. Simmer for 20 minutes; set aside.
Cream together sugar, oil and eggs. Sift together flour, cocoa and salt. Add this to mixture alternating with buttermilk. Last add hot water with soda in it to cake mixture. Mix until smooth. Batter will be thin. Pour into 9 x 13-inch greased and floured pan. Bake at 300° for 1 hour.
Drain fruits real good; mix the Cool Whip and pudding until smooth. Add drained fruits. Chill.
Brown chicken for about 15 minutes. Add onion. Place chicken, tomatoes, vegetables and seasonings all together in crock-pot. Add vegetables and cook about 6 to 8 hours on slow to medium setting on crock-pot. Serve over white rice or pasta.
Combine the flour, butter and nuts. Spread them in the bottom of a 9 x 13 pan and bake for 20 to 25 minutes at 350°. Let cool. Combine cream cheese (let the cream cheese warm up to room temperature), vanilla and powdered sugar. Spread this in a layer over the crust. Combine pudding, milk and 1 cup Cool Whip. Spread this as another layer over the cream cheese layer. Spread the remaining Cool Whip on top (you should let the Cool Whip melt a little bit so it will spread easier). Refrigerate.
Combine all but nuts in large frying pan. Cook over medium heat until sugar dissolves. Add peanuts. Stir constantly until nuts become light brown. Remove from heat. Quickly stir in 1 teaspoon baking soda and spread thinly on greased shallow pan.
Prepare cheesecake according to package directions. Chill in refrigerator. Mix gelatin, sugar and cornstarch in saucepan. Add water; mix well cook over medium heat for 3 to 7 minutes or until thickened and clear, stirring constantly. Cool. Stir in blackberries. Spoon over cheesecake. Store in refrigerator. Yield 8 servings.
Place meat in a 2-quart microproof bowl and cook (microwave) on High (max power) for 5 minutes, stirring once. Drain off liquid. Add spaghetti sauce, water and salt; mix well. Spread 1/3 of meat mixture into 11 x 7-inch microwave baking dish. Arrange half of uncooked noodles over sauce. Spread with 1 cup Ricotta cheese and sprinkle with Mozzarella. Repeat layers, ending with meat mixture. Top with Parmesan cheese. Double wrap with plastic wrap. Place dish on microwave rack if possible and cook (microwave) on 50 (simmer) for 30 minutes. Uncover and sprinkle with remaining Mozzarella. Leave uncovered and cook (microwave) on 50 (simmer) about 2 minutes or until cheese is melted. Sprinkle with parsley, if desired, and serve with additional Parmesan, if desired. Serve with garlic bread for a tasty treat!
In a large bowl, combine 1 1/2 cups flour, yeast, sugar and seasonings. Mix well. In a saucepan, heat milk, water and butter until warm (butter does not need to melt). Add to flour mixture. Stir in egg. Beat 3 minutes at medium speed. By hand stir in Parmesan cheese and enough remaining flour to make a firm dough. Place in a greased bowl, turning to grease top. Let rise in a warm oven 15 minutes, covered. Punch down and divide into 16 pieces. Form into balls and dip into melted butter. Place in a greased 13 x 9-inch pan. Cover and let rise in warm oven 10 minutes. Bake at 375° for 20 to 25 minutes.
Put all ingredients into bowl; mix well. Roll out and cut to desired size. Place on greased baking sheet. Bake at 300° for 8 to 10 minutes.
Combine tomato sauce, onion, basil, salt, pepper and oregano in a small mixing bowl; set aside. In medium bowl, combine Ricotta, Mozzarella and parsley; set aside. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in an 8 x 8-inch baking dish. Cover with wax paper. Microwave at High for 6 to 8 minutes, or until fork-tender, rearranging after half the time. Drain liquid; place zucchini on paper towels to absorb excess moisture. Cool slightly.
Cook the first five ingredients until thick. Add peanut butter and stir. Pour into pie crust, icing with the egg whites.
Brown hamburger; drain grease. Add the next 3 ingredients; simmer for 15 minutes. In a 9 x 13-inch pan, layer: 1/3 hamburger mixture, 6 tortillas and 1/2 cup sour cream. Repeat for second layer. Put remaining meat sauce on top. Sprinkle with onion and cheese. Bake for 40 minutes in a 375° oven, covered. Serve with taco sauce, chopped tomatoes and shredded lettuce.
Cream butter, shortening and sugar. Add other ingredients in order given. Roll into balls the size of a walnut and dip top in sugar. Place on cookie sheet, sugar side up. Bake at 375° for 8 minutes. These cookies are very good. Don't overbake.	Don't freeze.
Heat a sprayed wok or large skillet (nonstick spray). Add broccoli, peppers, zucchini, squash and garlic. Saute for 5 minutes. Add tomatoes and peas and saute for 2 minutes more. Place parsley, basil leaves and chicken bouillon in a food processor fitted with the metal blade and process until parsley is finely chopped.
Mix together. Sprinkle dry jello into mixture (your choice of flavor). May add nuts or cherries.
Beat eggs in a large bowl. Stir in remaining ingredients except stuffing mix. When well blended, stir in stuffing mix and let stand 20 minutes while mixture firms slightly. Shape into rounded teaspoon and arrange on ungreased cookie sheet. Heat oven to 350°. Bake 20 minutes, until hot and slightly browned. May be cooled, wrapped and frozen. Just reheat on a baking sheet 10 to 15 minutes at 350°. Makes about 112 balls. Contains 55 calories for 2 balls.
Mix cream cheese and picante sauce thoroughly. Top with layer of Cheddar cheese, followed by tomatoes and then green onions.
Mix all ingredients together and pour into greased pan. Bake at 350° for 40 to 45 minutes.
Cut cake in slices. Combine cream cheese and confectioners sugar. Spread 1/2 of whipped topping. Arrange 1/2 cake slices on top of Cool Whip. Press lightly. Spread with cream cheese mixture. Put remaining cake slices over that and spread remaining Cool Whip. Put cherries on top. Fridge for 2 hours.
In a medium size saucepan, heat the chicken broth to a boil. Reduce the heat to low and stir in the country gravy mix, Parmesan, and dill weed. Cook, stirring constantly, until sauce thickens. Thin with Zinfandel, if desired. If you do not want to use the wine, use additional broth. This is very good with chicken.
In a large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, for 10 minutes. Stir in sour cream. Heat through. Serve over cooked egg noodles.
Cream butter and sugar well. Beat in eggs and vanilla. Gradually blend in dry ingredients. Chill the dough at least 3 hours. Roll 1/8 to 1/4-inch thickness on a lightly floured pastry sheet. Cut cookies with floured cookie cutters. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Yields about 2 1/2 dozen.
Combine jelly and mustard in 1-1/2 quart glass casserole. Microwave for about 4 minutes on ROAST, or until jelly melts. Beat well with rotary beater to blend in mustard. Cut each frank cross-wise into 6 pieces. Stir into jelly mixture and continue cooking 3 to 4 minutes on HIGH, or until franks are hot. Serve in chafing dish with tooth- picks. About 60 appetizers.
Roll roast in flour. Brown in vegetable oil in Dutch oven. Stir in apple juice, celery and onion soup mix. Cook over medium heat until tender. Add sliced apples and simmer 7 to 10 minutes. Place roast on platter and gravy in bowl to ladle over vegetables.
Cook chicken with 1 teaspoon salt and 3 bay leaves until tender. Cool, bone and dice. Combine all other ingredients; refrigerate. Banana or pineapple may be substituted for chestnuts or pecans.