HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break spaghetti into small pieces. Boil in salted water until tender. Saute ground beef, onion and bell pepper. Open cans and pour chili and beans into a large, heavy pot. Heat. Pour off water on spaghetti and add to chili mixture. Drain fat from ground beef mixture and add to chili; mix well. Season to taste with hot sauce and chili powder. Good.
Combine juice, sugar and jello in saucepan and bring to a boil. Set aside to cool. Chill. Whip 1 can Pet milk until stiff; add jello mixture and stir thoroughly. Pour into crusts. Makes 2 pies.
Melt chocolate and butter in small saucepan over low heat, stirring constantly. Remove from heat. Bring sugar and corn syrup to boil in separate saucepans over high heat, stirring until sugar is dissolved. Reduce heat and boil gently 2 minutes, stirring occasionally. Remove from heat and stir in chocolate mixture, pour slowly over eggs, stirring constantly. Stir in vanilla and nuts. Pour into pie shell. Bake at 375° for 45 to 50 minutes, or until filling is completely puffed across top. Cool and garnish with Coffee Topping.
Boil broccoli and onions until tender; add cheese, milk and soup. Mix well. Pour in a casserole and sprinkle with crackers. Cut butter in small pieces and place on crackers. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together. Add apple slices on top and sprinkle with sugar and cinnamon. Bake at 350° about 30 minutes or until toothpick comes out clean. Serve with milk or cream. Use 9 x 13-inch pan.
Prepare Minute rice as directed on box. Cook broccoli; add to rice, soup and cheese. Bake in 350° oven for 30 to 40 minutes.
Saute the onion and green pepper in the oil until soft. Add ground beef and seasonings, stirring until brown. Stir in cooked rice, tomatoes, catsup and Worcestershire sauce. Mix thoroughly. Put in casserole dish. Top with Velveeta cheese. Bake at 350° for 30 minutes or until heated through.
Preheat oven to 350°. Arrange chicken in an 8 x 12 x 2-inch dish. Top with cheese. Combine soup and milk; stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake for 50 minutes.
Beat sour cream and milk with hand mixer until smooth. Blend in pudding until smooth and slightly thickened. Pour into crust and chill at least for 1 hour or until set. If desired, serve with sweetened whipped cream.
Combine pretzels, margarine, and sugar. Spray a 9 x 13 baking dish with non-stick spray and press pretzel mixture into the bottom. Bake at 400° for 18-20 minutes. Cool.
Mix well. Marinate (at least 24 hours) in refrigerator, then serve. Will keep for a long time.
In large skillet, brown ground beef; drain, then add onion and bell pepper until tender. Next, add the remaining ingredients. Cook on medium heat for 25 minutes.
Mix together the flour, cocoa, soda, sugar and salt. Make 3 holes and pour in mixture of vinegar, vanilla and oil. Pour water over the top and mix well. Pour into a 13 x 9-inch pan. Cook at 350° for 30 minutes or until done.
Butter both sides of the bread. Using a small juice glass or 2-inch round cookie cutter, cut a hole in the center of the bread. Place the bread with the hole, and the hole, in a large skillet. Carefully crack the egg into the hole. Cook over medium heat until done on one side and then flip over and cook on the other side. It is like an over easy egg. The hole can be used as toast.
Cook macaroni, following directions on box. Rinse in cold water and drain. Melt butter in saucepan; blend in flour, salt and pepper. Add milk; cook, stirring constantly until mixture is thick. Stir in 1 cup cheese until melted. Combine cheese mixture and macaroni. Fold in remaining cheese. Pour into 2-quart greased casserole. Combine crumbs and melted butter and sprinkle on top. Bake at 350° for 30 to 40 minutes or until lightly browned.
Combine beef, onion, crushed noodles, salt, pepper and egg. Mix and shape into balls. Brown in hot oil. Drain pineapple, reserving 1/2 cup syrup. Add sugar, cornstarch, soy sauce, vinegar, water and pineapple syrup to browned meatballs. Cook, stirring constantly, until mixture boils and thickens. Add green peppers and pineapple. Cover and simmer 10 to 15 minutes. Serve over chow mein noodles. Can be served over hot rice as well.
Prepare pudding with milk as directed on package. Spoon into crusts. Shortly before serving, put jelly bean sunglasses in place. Cut licorice string for side pieces and add. Cut a curved piece of licorice for mouth. Put candy corn points facing out around face for rays.
Cream margarine, sugar and eggs. Add graham cracker crumbs and baking powder. Mix well. Add coconut, pineapple, dried fruit, nuts and flavoring (vanilla). Mix well and bake in tube pan sprayed with a nonstick oil.	Bake at 325° for 1 hour and 10 minutes.
Mix all ingredients; knead into ball. Refrigerate overnight, covered. Warm dough by room temperature. Roll dough on sugar or flour. Use cookie cutters of choice. Bake at 325° for 8 to 10 minutes.
Mix all ingredients. Freeze and set out about 2 hours before serving. It's better if you stir the punch while freezing. Serve with cold Sprite.
Make white sauce by melting margarine, add flour and milk. Cook spaghetti in boiling water with bouillon until done; drain. Combine white sauce, spaghetti and chicken. Add remaining ingredients. Bake 1 hour at 250°.
Soften gelatin in cold water; add boiling water and mix well. Add salt, sugar, lemon juice and vinegar. Cool until almost set (this doesn't take too long). Fold in the chopped vegetables. Pour into mold; chill until set. Serves 12 to 15 or does keep well in refrigerator for a week.
Beat 1 egg, beat in 1/3 cup peanut butter. Stir in salt, vanilla, butter and confectioners sugar. Mix well. Stir in another cup of confectioners sugar. Shape into small balls and roll each ball in 3/4 cup of chopped, salted nuts.
Make sure margarine is softened well, then cream for 1 minute before gradually adding the sugar. (The secret is that the margarine and sugar be creamed well.) Melt the unsweetened chocolate and add it and the vanilla to the mixture; mix well. Add first egg and mix for 4 minutes. Add the other egg and mix for 5 more minutes. Pour into the pie shell and chill for 8 hours. Top with Cool Whip and garnish with chocolate shavings. (Hershey bars make good shavings),
Brown ground beef. Add onion and celery; cook until tender, but not brown. Add tomato sauce, condensed soup, hot pepper sauce, salt and chili powder. Simmer, uncovered, for 30 minutes. Spoon onto split toasted hamburger buns.
In a 9 X 13 glass baking dish, melt butter. Sprinkle a layer of graham crackers (do not mash) over bottom of pan. Layer chocolate chips. Layer nuts. Layer shredded coconut. Pour condensed milk over layers (do not stir). Bake 300 degrees for 30 to 45 minutes, depending on oven (coconut should be a toasty brown).
Mix cornstarch with sugar. Add vinegar and beet juice. Cook over moderate flame until begins to get thick. (Not too thick.) Add beets and margarine and heat until beets are hot. This is delicious.
Cook potatoes in water to which 1 teaspoon salt has been added; drain, let cool and add other ingredients.
Combine all ingredients together; form in small balls. Press with fork. Bake on cookie sheet at 350° for 15 to 20 minutes.
Sift first 5 ingredients together. Add oats. Mix egg with buttermilk; add to dry ingredients. Stir until smooth. Add shortening.
Boil oleo, sugar and Karo for 5 minutes. Remove from heat. Add soda. Pour over corn. Put in two 9 x 13-inch pans. Bake at 200° for 1 hour. Stir after first 1/2 hour.
In a large mixing bowl sift the flour and salt over the pecans and raisins. Mix thoroughly and set aside. In another large bowl cream butter and sugar and add egg yolks, 1 at a time, stirring thoroughly. Blend soda and water and stir it thoroughly into butter. Stir in the Grand Marnier. Pour this batter into the raisin/nut mixture and blend thoroughly, using hands if necessary, until all the flour is worked into the batter. Beat the egg whites until stiff and fold them into the batter until no white shows. Spoon and scrape the mixture into a buttered and floured angel food cake pan. Bake at 275° for 2 to 2 1/2 hours (test with toothpick). Cool a bit before removing from pan. When cooled to room temperature, wrap cake in plastic wrap and refrigerate for 10 days.
Brown ground beef and drain well. In a 13 x 9-inch casserole dish, place everything in order listed. Repeat layers, ending with cheese on top. Bake at 350° for 25 to 30 minutes.
Dissolve yeast in warm water. Add to other ingredients and mix until well blended. Cover and let rise 45 minutes. Punch down and dip by spoonfuls into greased muffin pans. Let rise again and then bake at 400° for 20 minutes or until golden brown. Makes 10 to 12 rolls.
Combine the cream cheese, powdered sugar, milk and peanut butter. Fold together with the Cool Whip. Place in graham cracker crusts (chocolate or regular). Freeze.
Put cranberry sauce in pan. Add 1 cup water. Bring to boil. Stir until completely dissolved. Add Jell-0. Let cool and add pineapple, strawberries and nuts. Makes 9 to 10 servings.
Crunch vanilla wafers up in food processor or with rolling pin, then add remaining ingredients. Makes 4 long rolls, then roll in powdered sugar or ground nuts. Put in refrigerator and cool. Slice as desired.
Brown together bacon and hamburg. Drain off grease. Mix with remaining ingredients. Bake at 350° for 1 to 2 hours, depending on thickness desired.
Cream shortening and honey. Add beaten eggs, melted chocolate and oatmeal. Mix well. Add sifted dry ingredients and nuts. Drop by spoonfuls onto cookie sheet, which has been greased and floured. Bake at 350° for 15 minutes. Remove from pan while still warm.
Scoop out bread. Save for dipping. Beat together all other ingredients. Fill scooped out bread. Wrap in 4 to 5 layers of foil. Bake at 350° for 1 hour and 15 minutes.
Put in 2 gallon jars. Cover and set in sun for 4 hours. Chill before serving. Ready to serve the next day. No need to bottle.
Rinse and pick over beans and place them in a large stock pot. Add enough cold water to cover the beans. Add half of the onions, half of the garlic, bay leaves and red pepper. Cover; bring to a boil, reduce heat and simmer 1 hour. Add 4 tablespoons oil and salt, stirring to mix well. Cover and continue cooking until beans are soft. Add more water as necessary. Uncover and cook another 30 minutes.
Substitution: Two and one-half teaspoons Hot Shot for pepper and ground red pepper.
Cream butter and sugar; mix in flour on slow speed. Put in pan (2 x 10 x 14-inch). Bake at 325° for 30 minutes. Score in pan before baking. Sprinkle sugar on top.
Mix all ingredients and place in baking dish. Cover and bake at 350° for 20 to 25 minutes or until all liquid is absorbed.
Combine all except stuffing and cheese. Put into 9 x 13-inch casserole and cover with stuffing and cheese. Bake at 350° uncovered for 1 hour. Parboil cauliflower.
Beginning with rice, layer the ingredients and top with cheese. Bake at 350° until bubbly.
Pour water in large cooking pot. Add carrots, cracked wheat, potatoes, celery, onions, salt, pepper and Italian seasoning. Let this cook while you saute the meat and drain. Add meat and the rest of the vegetables. Simmer together to combine flavors. Serve with cheese crackers.
Sift flour and salt into mixing bowl. Cut in shortening. Dissolve yeast in warm water (110 - 115°). Stir into flour mixture with sour cream, eggs, and vanilla extract. Mix thoroughly with hand. Scrape dough down from sides of bowl to center. Cover bowl with damp cloth and set in refrigerator for at least 2 hours. (The dough does not rise but becomes very cold and rather firm.)
Combine first 7 ingredients and heat well (may add water). Add remaining ingredients (optional) when you eat the dish, not when you're cooking it.
Dissolve yeast in warm water. Sift dry ingredients. Cut in shortening. Add buttermilk and yeast; mix. Place desired amount on floured board. Roll out and cut as for biscuits. Let warm to room temperature before baking 12 to 15 minutes at 350°. Dough will keep several weeks in airtight container in refrigerator.
In large bowl, cream together the shortening and sugar. Add honey and eggs; beat until well blended. Combine flour, soda, cinnamon, cloves, ginger and salt. Stir into honey mixture; mix well. Fold in raisins and nuts. Form into 1-inch balls. Place on greased cookie sheet, about 2 inches apart. Flatten slightly. Bake at 375° for 8 to 10 minutes, or until golden brown.
Scald, peel and chop the tomatoes. Bring quickly to a boil and simmer, stirring, for 10 minutes. Measure 2 cups into large saucepan. Add all ingredients except pectin and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim off foam. Continue to stir and skim for 5 minutes. Ladle into hold jars and seal. Great on roast pork.
Heat 1 c. of the juice. Add Jello stirring until dissolved. Add remaining juice, salt, Tabasco, sugar, onion, celery and shrimp. Pour into individual molds. Chill over night for best results.
Brown potatoes and onion in butter. Put in baking dish. Mix remaining ingredients and pour over potatoes. Bake at 350° for 40 minutes.
Preheat oven to 325°. Cube bread in a 13 x 9-inch Pyrex dish; top with Cheddar cheese, then top with browned sausage. Mix together 4 eggs, mustard and 2 cups milk and pour over sausage and refrigerate overnight. Next morning, pour a can of mushroom soup mixed well with 1 cup milk and bake at 325° for 1 1/2 hours. Can cook less with higher temperature. Serves 6 to 8.
Mix water, salt and margarine and bring to a boil. Add flour, then add eggs, one at a time, stirring well. Bake on ungreased cookie sheet. Drop by spoon 2 inches apart. Bake at 425° for 15 minutes. Cut down to 350° for 20 minutes. Cool; slice the sides 1/2 way through. Mix vanilla pudding by directions on box. Fill puffs with pudding. Close back and put icing on top.
Boil meat separately; chop. Grind chicken skins. Soak beans overnight. Cook beans and onions in broth; mash. Boil potatoes in jackets. Mash tomatoes. Add meat and broth. Combine all ingredients except potatoes. Mash potatoes. Add to stew while hot. Cook, stirring, to keep from sticking until thoroughly heated. May be canned or frozen. Yield: 13 quarts stew.
Mix egg yolks (set aside egg whites to be used later), butter and sugar. Add juice from the lemons. Add flour and milk. Beat egg whites and fold into mixture last. Gently pour into pie shell and bake at 350° for 45 to 55 minutes. Middle should be firm. Makes a 9-inch pie.
Remove outer leaves of cabbage, cut cabbage into 6 wedges. Place in baking dish. Sprinkle onion and rice between wedges. Crumble ground beef between wedges. Combine tomatoes, water, salt and pepper in bowl. Mix well. Pour over casserole. Bake, covered, at 350° for 1 1/2 hours. Yields 6 servings. Total fat grams: 5.
In large mixer bowl, combine cheese, butter, flour, salt and pepper. Beat with electric mixer on medium-low speed. Stir in cooked sausage. Form dough into 1 inch balls; place on ungreased baking sheet. Bake at 400° for 15 to 20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer. Makes about 5 1/2 dozen appetizers.
Place chicken between plastic wrap and flatten. Salt and pepper. Combine butter, Worcestershire sauce and mustard. Stir well. Dredge chicken in butter mixture, then in crushed onion rings. Arrange in baking dish. Top with remaining onion. Drizzle remaining butter over top. Bake at 350° for 30 minutes.
Toast bread; spread with butter. Cut toasted bread into cubes. Layer toast cubes, bacon and cheese 1/2 at a time in 9 x 13-inch baking dish. Beat eggs in large bowl. Add milk, salt and pepper; beat until smooth. Pour over layers. Chill overnight. Sprinkle with cornflakes. Bake at 375° for 45 minutes to 1 hour or until brown and set. Yield: 12 servings.
Cut chicken breasts into strips. Mix flour, salt, pepper and the baking powder in a medium size bowl. Combine the milk and egg; beat well. Combine the flour mixture to milk and egg mixture and stir very well. Dip the chicken strips in the batter mixture, coating both sides. Place in a large skillet with oil or shortening and deep fry until the strips are golden brown in color. Serve with your favorite sauces. Makes 8 to 10 strips.
Clean garlic clove; cut in half. Spear roast with pockets, different depths. Place 1 piece garlic in each. Rub roast with oil. Combine seasonings and rub to coat. Place on rotisserie; cook 18 minutes per pound. For medium, 160°; rare, 140° and for well, 170°.
Mix together the first 6 ingredients and put half in a greased rectangular pan. Cook the remaining ingredients in a pan until thick, stirring constantly. Spread over the oatmeal mixture. Then top with the remaining oatmeal mixture. Bake for 30 minutes (no more) at 350°.
Cut bread into cubes and place in greased 9 x 13-inch casserole dish. Spread bacon over bread. Mix eggs and milk together, then pour over bacon. Top with cheese. Bake at 350° for 35 to 45 minutes. This dish may be prepared ahead and frozen.
Mix together the 10x sugar, butter and ice cream topping. Spread on top of cooled brownies. Melt the chocolate chips and butter on stove. Pour over brownies in pan and spread smooth. Refrigerate. Cut into squares with warm knife.
Mix in blender. Garnish with fresh lemon or lime slices. Crushed ice optional if strawberries aren't frozen.
Cut bread into 1/2-inch strips. Arrange layers in buttered baking dish. Beat eggs slightly. Add sugar, salt, vanilla and milk. Stir in raisins. Mix well and pour over bread. Sprinkle with cinnamon. Bake at 325° for 1 hour.
Meringue: Beat egg whites until stiff and add 2 teaspoons sugar.
Combine all the ingredients and pour into greased loaf pan. Bake at 350° for 1 hour.
Mix pineapple and sugar. Boil 5 minutes. Add Jell-O and stir until dissolved. Add water. Refrigerate until set. Add cheese, pecans and Cool Whip. Mix and refrigerate.
Heat oven to 350°. Lightly grease cookie sheet. In a large bowl, combine all ingredients except walnuts. Mix well. Stir in walnuts. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake at 350° for 8 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets. Makes 4 dozen cookies.
Cream eggs, butter and sugar. Add flour, sour cream, baking powder, vanilla and salt. In a small bowl, mix nuts, brown sugar and cinnamon. Grease an angel food cake pan or Bundt pan. Put 1/3 of batter in pan. Sprinkle with 1/2 of topping, then 1/2 of batter, 1/2 of topping and then rest of batter. Bake 55 minutes at 350° or until done. Cool in pan. Turn out onto plate and sprinkle with powdered sugar.
Saute pepper and onion in margarine. Stir into peas and simmer until thick or until you think ingredients have blended their flavors, about 10 minutes. Serve hot.
In small mixing bowl, combine taco sauce and sour cream. Set aside. In a blender or food processor or bowl, combine cottage cheese, milk, garlic and salt. Cover and blend or process until mixture is smooth. Set aside. Reserve 1 tablespoon of green onion. Spread 1 tablespoon of taco sauce mixture over each tortilla. Top each with cheese, seafood and remaining green onion. Spoon remaining taco sauce mixture into bottom of a greased 12 x 7 1/2 x 2-inch baking dish. Roll up tortillas and place seam side down in baking dish. Pour cottage cheese mixture over tortillas; sprinkle with Parmesan. Bake, uncovered, at 350° for 25 to 30 minutes.
Rub chicken on all sides with cut surface of lemons. Cover and refrigerate chicken 3 to 4 hours. Brush with melted butter; sprinkle with salt, pepper, m.s.g. and paprika. Place skin side down in broiler pan without rack. Broil 5 to 7 inches from heat, about 25 minutes or until lightly browned. Brush occasionally with butter. Turn and broil 15 to 20 minutes longer. About 3 minutes before end of broiling time, sprinkle with sugar.
Mix butter and shortening. Slowly add sugar until well creamed and fluffy. Sift flour, measure, sift with baking powder and salt. Add flour and milk. Pour into greased pan. Bake at 325° about 1 hour and 15 minutes. Do not open oven until cake is done.
Beat all ingredients together and place into two loaf pans. Bake at 350° for 1 hour.
Brown ground beef and onion. Cook bacon and add all other ingredients. Mix well and bake 1 1/2 hours in a 325° oven.
Melt butter in microwave in a large bowl. Add powdered sugar and coconut; mix well. Shape rounded teaspoonfuls of the mixture into balls. Indent center of each and place on cookie sheet. Melt chocolate in microwave. Fill centers with melted chocolate. Chill until firm. Store in the refrigerator. Makes 2 dozen.
Peel and dice potatoes. Cook in salt water for 8 to 10 minutes. Drain and cool.
Preheat oven to 350°. Place thawed corn into a 2-quart casserole. In a large skillet, saute onions in 1/4 cup butter until tender and golden. Stir in tomatoes, salt, sugar and pepper until well blended. Combine with corn. Top with bread crumbs. Drizzle with 2 tablespoons melted butter. Bake, uncovered, 30 to 35 minutes.
Combine sugars and syrup in pan and bring to just a boil. Add peanut butter and peanuts. Mix until smooth. Do not boil. Pour over corn flakes and mix well. Pat into slightly greased 9 x 13-inch pan. Put Hershey bar(s) on top and put in the oven until melted.
Layer potatoes and onions in casserole dish. Combine remaining ingredients and pour over potatoes and onions. Bake at 375° for 1 hour and 15 minutes, uncovered.
Combine chili sauce, jelly and lemon juice and heat until jelly is dissolved. Add meatballs and simmer as long as desired. Serve hot.
Cook chicken; cool and bone. Lay in bottom of baking dish. Mix sour cream and soup together; spread over top of chicken. Melt oleo; mix with broken up crackers and poppy seeds. Sprinkle over top. Bake 30 minutes.
Add salt and sugar to flour. Cut in Crisco. Beat egg and add water and vinegar. Combine the 2 mixtures. Mix well. Divide into 5 or 6 balls and and wrap separately. Freeze or roll out to fit pie tins and freeze.
Mix flour, sugar and salt. Cut in Crisco until looks like wet meal. Add water and mix well. Roll out about 18 pie crusts. Put wax paper between each pie plate. Stack with wax paper, seal in plastic bag and freeze.
Heat oven to 350°. Mix all ingredients together; pour in sprayed square baking dish. Bake for 45 minutes.
Cook sugar, syrup, milk, water and salt about 5 minutes or until it starts to form a soft ball. Add peanuts and cook to soft ball stage. Remove from heat. Add powdered sugar. Stir. Pour into buttered muffin pans, quickly. Yields 26 to 30 patties.
Cut each bun lengthwise into fourths to make 4 sticks. In a small saucepan, heat butter, Parmesan and garlic powder until butter melts. Brush butter mixture lightly on cut sides of buns, using a pastry brush. Sprinkle with sesame seed. Place sticks on baking sheet. Bake at 375° about 10 minutes, or until toasted. Serve hot.
Melt together peanut butter, chocolate chips and butter. Pour melted mixture over Crispix cereal. Stir together until cereal is coated. Pour cereal into a bag. Pour powdered sugar in bag with cereal. Shake bag until cereal mixture is coated with sugar. This is a great snack. Kids and adults both love it!
Cream together butter and sugars until blended; beat in eggs one at a time. Stir in milk, salt, baking soda, cinnamon and baking powder. Add alternately flour and buttermilk. Pour into a buttered and floured pan (13 x 9 x 2-inch). Mix together sugar, nuts and cinnamon. Sprinkle over batter. Refrigerate overnight. Bake at 350° for 35 minutes or until golden.
Mix all ingredients together, except cheese and corn chips. Bake at 375° for 25 to 40 minutes. Top with cheese and add on top of corn chips.
Mix sugar and Crisco until creamy; add eggs one at a time and beat well after each one. Add Pet milk and flavoring; beat well. Add flour, a small amount at a time; mix well and pour into a large tube pan that has been greased and floured. Put in cold oven and set for 300°. Bake for 1 hour and 40 minutes. This is a delicious cake!
Saute onions in butter and rice. Combine consomme and cover. Bake at 350° for 1 hour and 20 minutes.