HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 3-quart pan on medium-low heat in hot oil, cook onions until tender. Add tomatoes with liquid, tomato paste, brown sugar, oregano, 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to break up tomatoes. Over high heat, bring to a boil; reduce to low heat. Cover and simmer for 20 minutes. Prepare shells according to package. Prepare spinach as label directs. Pour into bowl; cool. Stir in all cheese and Ricotta. Fill each cooked shell. Preheat oven to 350°. Spoon sauce evenly into 14 x 10-inch pan. Arrange filled shells in sauce. Cover pan with foil. Bake 30 minutes.
Mix vegetables. Put mushroom soup and sour cream and cheese. Bake 30 minutes in 350° oven. Take out. Put French fried onions on top. Bake 15 minutes more.
Place the green beans, bacon and salt in a large pot and add water to just cover the beans. Bring to boil. Lower the heat and cook, uncovered, at a slow boil for 20 minutes. Add potatoes and enough water to cover all vegetables. Continue cooking until the potatoes and beans are very tender, at least 20 minutes longer. Drain any water that remains and serve immediately.
Cream shortening and butter. Add sugar and cream well. Add eggs, one at a time, beating well after each. Alternate, adding flour, etc. and milk. Add extracts. Put in large tube pan, well oiled or lined. Start in cold oven at 325° for 1 hour and 20 minutes.
Mix the pudding with 3 cups of milk; add the Cool Whip. In a 13 x 9-inch pan, put layer of graham crackers. Add on top half of the pudding mixture. Add another layer of graham crackers and remaining pudding mixture. Add last layer of graham crackers and spread icing over top. Refrigerate 4 to 5 hours. Keeps very well.
Mix all ingredients VERY well with hands. Shape into 2 loaves. Spray large skillet with Pam. Cook on heat 1/2 way between low and medium. After 30 minutes, turn each loaf over. Cook a total of 1 hour.
Slice squash, onions and peppers. Add salt and garlic. Cover with ice and let stand 3 hours. Drain off water. Add spices and vinegar. Bring to a rolling boil. Put into jars and seal.
Cream butter, peanut butter, eggs, sugar, milk and vanilla together. Add dry ingredients; mix well. Roll into balls and roll in sugar. Put on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Take out of oven and put Hershey Kiss on immediately.
Melt butter over low heat. Blend in flour and salt, stirring until mixed. Add milk, stirring constantly, until mixture thickens. If sauce is too thick, add more milk. Good for scalloped and creamed dishes. Makes 1 cup.
In medium bowl, combine all dry ingredients. In large bowl, mix applesauce, eggs and grated carrots. Add dry ingredients. Mix with electric mixer for 2 minutes.
Brown meat; drain. Cook noodles; drain. Chop onion and green pepper. Mix meat, noodles, onion, green pepper, mushrooms, pepperoni and spaghetti sauce together. Put in baking dish and cook 15 minutes at 350°. Top with cheese. Put in oven until cheese melts. Delicious with salad and French bread.
Combine eggs, sugar, oil and vanilla. Beat well. Sift salt, soda and cinnamon 3 times. Put pecans and apples in dry mixture. Mix with egg mixture. Bake in floured tube pan at 350° for 1 hour and 15 minutes.
Bring all ingredients to a	boil and simmer for 10 minutes. Cool. Remove cinnamon sticks and freeze in shallow trays. When ready to serve, remove from freezer for about 10 minutes and break into pieces. Serve in sherbet dishes as an appetizer.	Serves 8 to 10.
Saute onion, garlic and zucchini in butter until limp. Put in blender and blend. Add curry powder, broth, evaporated milk and salt and pepper; stir. Serve hot or cold.
Dissolve candy bar in double boiler. Fold in Cool Whip. Pour into pie shell and chill for 1 hour.
Put nuts on Teflon cookie sheet. Bake at 375° for 15 minutes. Stir often. Remove from oven.
Cook all but marshmallows together until thick. Add the marshmallows. Cook until melted. Pour over fruit. Suggested fruit: 1 can pineapple, 1 can fruit cocktail (drained), 1 small can coconut, 2 apples, 1 can mandarin oranges, 4 bananas and strawberries, if desired.
Mix all ingredients well. Store in tightly covered can or jar and use soon. Use in any recipe calling for self-rising flour. Spoon flour lightly into a cup until high. Do not use the cup as a scoop or shake or tap full cup. Stir flour lightly with a fork.
Cream butter and sugar well. Add eggs, then dry ingredients. Add apples, walnuts, raisins and vanilla. Bake in greased and floured tube pan for 1 1/2 hours at 325°. Cool 10 minutes before removing from pan. Sprinkle 10x sugar over cooled cake.
Cut bread loaf in half. Roll each half into a square. Sprinkle with garlic powder and pepper. In frying pan, crumble up sausage and add chopped pepper and onion until done. Drain and mix with 3/4's of the beaten eggs. Put 1/2 of sausage mixture in middle of each square of bread. Put grated cheese on top and fold bread up on ends. Brush with egg mixture and sprinkle with sesame seed. Bake at 350° for 30 minutes.
Mix together beans, green pepper, onion and celery. Add to dressing of vinegar, salad oil, pepper, salt and sugar. (Dressing may be heated until sugar melts.)
Prepare cake mix as directed on box. Add coconut and flavoring. Add water to canned milk to equal 1 1/2 cups. While cake is still warm, punch holes in cake. Slowly pour the mixture over cake. Top with whipped topping and sprinkle with coconut.
Cook squash, onion and bell pepper. Drain. Add remaining ingredients. Dot with butter and bake in casserole dish 25 to 30 minutes at 350°. Before serving, top with grated cheese.
Spray your crock-pot lightly. Mix soups together. Place a little soup in bottom of the crock-pot. Cut your steak into serving pieces and place on top of the soup. Place the remainder of soup on top of the steak. Cook on low for 8 to 10 hours.
Slice all fruits and mix with orange juice in large bowl. Put in freezer. Take out about 2 hours before serving. Put in individual cups and pour ginger ale over them.
Mix pineapple and sugar. Bring to boil and stir constantly. Add Jell-O and stir until dissolved. Add pineapple, apricot nectar, cream cheese (beat cream cheese until fluffy), nuts and Cool Whip. Pour into mold or 9 x 13-inch pan.
Combine tomato sauce and chicken broth. Prepare pasta according to package. Microwave mixed vegetables according to package.
Cook 10 to 12 minutes until sugar dissolves the rhubarb, sugar and pineapple. Turn off heat; stir in jello. Store in freezer.
Crumble cornbread, combine tomatoes, pepper, onions, pimentos & beans & toss. Combine mayo & pickle juice and stir well. Layer 1/2 of each of bread, tomato mix, mayo, mix and repeat in a large bowl until you have layered all of it. Then wait for the compliments.
Mix and spread over bottom layer. Bake 20 minutes at 350°. Let cool and cut into squares.
Mix mayonnaise, sugar and vinegar together and stir into broccoli, bacon and raisins. Chill and serve.
Mix together with mixer and press in 7 x 11-inch or 9 x 13-inch pan. Let set in refrigerator. Melt 1 (6 ounce) package chocolate chips. Spread on top and let set.
Mix and heat in microwave on High about 2 minutes. Serve warm with crackers and chips.
Mix all ingredients thoroughly. Drop by well-rounded tablespoonfuls into small amount of oil in a frying pan over medium heat. (Do about 4 or 5 at a time.) Brown on both sides. Remove to paper towel-lined serving dish. Can be kept warm in a 200° oven until all are ready.
Drain apricots well. Put a layer of apricot halves in a greased baking dish. Cover with brown sugar. Add crushed Ritz crackers and dot thickly with butter. Repeat this until dish is full. Add chopped cherries and chopped pecans to top. Bake at 350° for about 45 minutes.
Cream margarine. Add sugar gradually until light and fluffy. Add 1 egg at a time, beating after each one. Stir in vanilla. Sift all dry ingredients together, add gradually to creamed mixture. Form a ball, cover and chill for 3 hours. Roll out, cut into shapes. Bake on ungreased cookie sheets for 8 minutes at 375°.
In a large skillet, melt butter over medium heat; cook garlic and onion until tender. Add half of the parsley and the shrimp. Cook for 1 minute. Add tomatoes, wine, salt and pepper. Cook just until shrimp turn opaque and begin to curl. Remove from heat and reheat just before pasta is ready. Cook pasta according to package directions. Heat serving bowl and place pasta and sauce together. Toss. Cover with remaining parsley. Makes 4 to 6 servings.
Bring all ingredients just to a boil. Do not boil. Keeps very well in the refrigerator.
Preheat oven to 350°. Combine all ingredients except chicken. Put in pot and simmer 5 to 10 minutes. Put chicken in a large baking dish or pan. Pour half of sauce over chicken. Bake, uncovered, 40 to 60 minutes. Baste every 15 minutes with remaining sauce.
Mix pie crust and cheese well. Mix Tabasco sauce with 4 tablespoons milk. Mix with pie crust and cheese mixture. Use additional tablespoon milk if needed. Chill dough. Roll out between 2 pieces wax paper to 1/8-inch thick. Cut out (can use cookie cutters or a knife) and place on a cookie sheet. Bake at 375° for 10 to 12 minutes. Store up to 2 days or freeze for longer storage. Store between paper towels.
Cook and bone chicken. Save broth from chicken. Dip tortilla shells in broth and place in a 9 x 13-inch pan. Then layer chicken, green pepper, onion, cheese, chili powder and salt. Keep making layers of these until all ingredients are used. Combine soups and spread over top. Then squeeze stewed tomatoes over the soup. Sprinkle with chili powder. Bake at 375° for 40 to 45 minutes.
Spread out 2 packages of crescent rolls on an 11 x 15-inch pan and bake. Cool. Mix 2 packages of cream cheese, mayo and dressing mix. Spread over crust and press chopped vegetables into cream cheese mixture.
Saute onion, celery, bell pepper and garlic powder in margarine. Add other ingredients, except cheese. Mix well. Top with cheese and bake at 350° until bubbly. Serves 12.
Saute onion in butter until golden. Soak crumbs in cream and water in a medium bowl. Add beef, pork, onion and seasonings. Mix thoroughly until smooth. Shape into small balls with hands or two teaspoons dipped in cold water. Fry in butter, shaking pan continuously to keep balls round. Serve hot or cold as a "Smorgasbord" dish.
Wash duck and remove some of excess fat. Pat dry. Put duck in roasting pan with rack underneath. Set oven to 500°. Prick duck with fork around breast and legs. Put in oven for 5 to 10 minutes and hear crackling. Mix frozen orange juice, grated orange peel and honey to taste. Remove duck and drain fat; return to oven for more crackling and again drain fat. Reduce oven to 350°. Baste duck with orange/honey mixture with pastry brush. Cover and roast at 350° until done. Repeat orange sauce over duck; duck can also be stuffed.
Into a large mixing bowl, put ingredients. Let soak for 1 hour, then put through blender. Add salt, garlic salt and pepper to taste.
Melt butter in boiling water. Pour into meal. Beat until smooth. Add milk, then beaten eggs. Bake at 400° for 30 minutes.
Cook bacon until very crisp and break into pieces. Toss with remaining ingredients. Serve with Italian dressing. This is a very simple and elegant salad to serve.
Mix all together and bake at 350° to 375°. Sprinkle with topping.
Put cinnamon in bag; shake to cover frozen rolls. In Bundt pan, buttered well, add sugar, then raisins and rolls. Let dough rise to top of pan (overnight) covered. Sprinkle with pudding (dry) then add melted butter. Bake at 350° for 30 to 35 minutes. Invert to serving dish as soon as you remove from oven.
Rinse beef and chop fine. Blend remaining ingredients with beef. Roll in ball; spread walnuts. Refrigerate 1 hour or longer. Serve with crackers.
Preheat oven to 350°. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour just until moistened. Stir in nuts and pour into pans. Bake about 1 hour. Cool in pan for 5 minutes.
Cook first 3 ingredients in double boiler until blended. Remove from heat and add chocolate morsels plus vanilla. Stir until chocolate melts. Transfer chocolate mix to a large bowl. Beat in eggs, one at a time.
Combine squash, onions and peppers. Add pickling salt and let set for 1 hour; drain good. Mix remaining ingredients. Mix with squash mixture and heat. Put into jars. Cook 15 minutes in hot water bath.
Bake pie shells. Separate egg yolks and whites. Beat egg yolks in medium size pot and add sugar and flour. Mix well and add milk, water and lemon juice. Cook over medium heat until thick, stirring constantly. Add margarine and mix real good. Pour into pie shells. Make meringue and spread over pies. Bake at 350° until brown.
In a small bowl, combine nuts, cinnamon and 1/2 cup sugar. Set aside. Grease a spring-form tube pan (9-inch). In a large bowl, beat butter with 1 cup sugar until light and fluffy. Add flour and all remaining ingredients. Beat at low speed until blended and raise beating speed to medium and beat 3 minutes. Spread half of the batter in tube pan; sprinkle 1/3 of nut mixture over it and then spread all apple slices over it. Spread evenly over the apples the remaining batter and then the nut mixture. Bake for 65 to 70 minutes at 350°. Cool in pan.
Boil rhubarb in water and sugar, stirring until soft. Add gelatin and stir until dissolved. Add strawberries and crushed pineapple. Pour into mold. Chill at least eight hours. Serve with fish or meat. Serves 6 to 8.
Preheat oven to 375°. In large mixer bowl, beat sugar and butter until creamy. Beat in egg until light and fluffy. Blend in flour, baking soda and salt. Stir in chopped Butterfinger chips. Drop dough by rounded measuring tablespoonfuls on ungreased cookie sheet. Bake 11 to 13 minutes or until cookies are lightly browned. Let stand on cookie sheet 2 minutes. Cool on wire rack.
Brown steaks in oil 3 minutes on each side in a large skillet. Add onions and broth; cook 1 minute. Top steaks with cheese; sprinkle with parsley. Cover. Cook 2 minutes or until cheese is melted. Makes 4 servings.
Saute mushrooms in 2 tbsp butter and remove from pan. Remove fat and bone from steak. Cut into 2 1/2-inches long and 3/4-inch wide. Melt additional 2 tbsp butter in pan. Toss strips of meat in flour, coating thoroughly. Brown meat in butter. Add salt and soup mixture. Simmer stirring occasionally, until meat is tender, about 1 1/4 hour. Add mushrooms, onions, and sour cream, heat. Serve over rice or noodles. 6 servings.
Mix eggs, tomato sauce, milk and seasonings. Arrange layers of bread, cheese and sauce mixture in greased square pan. Bake at 325° for 50 minutes.
Put clams and lemon juice in saucepan and simmer 15 minutes. Drain clams and save liquid. In saucepan, put liquid from clams, butter and all ingredients except bread crumbs. Bring to a boil. Add clams and stir. Add bread crumbs and mix thoroughly. Empty saucepan into 1-quart baking dish and bake at 350° for 45 minutes. Let cool and serve warm on crackers. (Suggest Triscuits.)
Combine ingredients and knead thoroughly to blend. Roll into small walnut-sized balls. Place on ungreased baking sheet and bake 20 minutes in a preheated 350° oven. It makes 60 to 70 balls. May be baked and refrigerated, then reheated to serve.
Cook squash. Drain well. In heavy skillet, melt butter. Add flour and blend. Add onion, green pepper, tomatoes and seasonings. Cook 5 minutes. Place drained squash in greased shallow casserole. Pour sauce over this. Top with crumbs and cheese. Bake at 350° for 30 minutes. Serves 10 to 12 generously.
Combine milk,	rice and salt. Cook for 45 minutes in double boiler, stirring occasionally. Beat 2 eggs slightly; add 3/4 cup sugar and 1 teaspoon vanilla.	Pour some of the cooked rice into egg-sugar mixture. Return to double boiler and cook	for 5 to 6 more minutes. Plumped raisins may be added.
Cut meat into 1-inch cubes and brown thoroughly in margarine. Add soup mix, water and sour cream. Cook, covered, slowly for 25 minutes or until meat is tender. Stir often and add enough water along to keep moist, but not soupy. Serve over hot rice.
Beat oleo and sugar until light and fluffy. Add eggs; beat well. Blend beets in blender until smooth. Add dry ingredients alternately with beets to oleo mixture, mixing well after each addition. Pour into 9 to 10-inch Bundt pan. Bake at 350° for 55 minutes.
Beat eggs slightly. Add melted butter, sugar, milk and vanilla. Pour into unbaked pie shell. Bake at 350° for 45 minutes to one hour. Cool and serve.
Saute onion in butter until tender. Add milk and potato soup. Increase heat to medium, stirring occasionally. When mixture is hot, add cheese to speed melting. When creamy, add cooked wild rice.
Mix all items and beat until smooth. Chill. If it's too thick, add a little more cream. Very good over baked apple dumplings or cake desserts.
Combine and mix all but chocolate chips. Beat 3 minutes until smooth, then add chips. Pour into greased pan. Bake at 350° for 1 hour, depending on size of pan used. Cool and sprinkle with sifted powdered sugar.
Use Pepperidge Farm bread (not as greasy). Spread Cheez Whiz on slice of bread. Cut bread in 4 or 5 slices. Roll the bread, then put slices of thin bacon around it. Cook on broiler pan in 350° oven for approximately 10 to 15 minutes.
Preheat oven to 400°. Grease 9 x 13-inch pan and spread chicken and veggies evenly in pan. Stir together soup, broth and pepper in small bowl; pour evenly into pan. Combine Recip-Ease baking mix and milk in a separate bowl. Stir until smooth and pour evenly over other ingredients in pan. Place butter slices on top. Bake for 45 to 50 minutes or until golden brown. Cool for 10 minutes before serving.
Stir cocoa and baking soda into mixing bowl. Blend in 1/3 cup corn oil. Add boiling water; stir until mixture thickens. Stir in sugar, egg whites and remaining 1/3 cup corn oil. Stir until smooth. Add flour and vanilla. Blend completely. Spray 13 x 9-inch baking pan with nonstick vegetable oil spray. Pour mixture into pan and bake at 350° for 30 minutes.
Melt margarine. Add sugar, Karo and water. Mix for 5 minutes on high. Add pecans and stir. Cook 4 to 4 1/2 minutes until caramel color. Put in pan (cookie sheet) and cover with chocolate chips. Spread while hot. Sprinkle with nuts. When cool, break into pieces.
Cook rice until tender and dry. Fry bacon until crisp; drain grease from skillet (all but 3 to 4 tablespoons). Add rice, chopped peppers, onions, scrambled eggs and crumbled bacon. Let heat over low heat while stirring to mix. Let cook until peppers and onions are done. Serve while hot with soy sauce.
Mix eggs, sugar and oil and stir well. Next add baking powder, flour and salt and stir again. Last add vanilla and chocolate chips. Bake at approximately 350° or less.
Melt shortening and add to water. Mix dry ingredients together and stir in water mixture. Knead slightly before rolling out. Bake in oven at 375° for 8 to 10 minutes.
Mix the first 4 ingredients in a bowl. Add the 10x sugar and coconut flakes; mix with a spoon. Knead with hands. Roll into small balls, then roll in cinnamon. Refrigerate.
Melt butter with sugar and curry powder. Drain fruit and place in baking dish. Cover with melted mixture. Bake 30 minutes at 350°.
Combine all of the ingredients and chill overnight. Serve with Frito scoops corn chips.
Mix all together and drop by spoonfuls onto a greased baking sheet. Bake in a hot oven, 400°, for 10 to 15 minutes.
Combine all ingredients in mixing bowl; stir by hand until completely mixed. Fill 12 paper lined or greased muffin cups 2/3 full. Bake in preheated oven at 400° for approximately 15 to 18 minutes or until golden brown. Yields 12 muffins.
Combine ingredients; dot with butter in a well-greased casserole. Bake at 350° for 50 to 60 minutes. Keep covered until about the last 5 minutes. Remove cover until done.
Cream together: eggs, sugar, butter and brown sugar. Add: vanilla, peanut butter and soda. Mix thoroughly. Add: oatmeal, chocolate chips, nuts and M&M's. Mix well. Use an ice cream scoop to dip dough onto cookie sheet. Bake at 350° for 20 minutes.
Brew tea bags according to package instructions. Combine remaining ingredients with brewed tea in 1-gallon container. Add water to fill and chill.
Place beef in 3-quart casserole. Sprinkle with salt, basil and pepper. Top with celery, carrots and onions. Combine soup and water; pour over meat and vegetables, coating all pieces. Cover and bake at 300° for 3 hours. Add potatoes and bake 45 minutes longer. Cream of mushroom soup may be used in place of tomato soup.
Mix sugar, flour and cinnamon. Add 4 cups rhubarb (frozen should be slightly thawed). Pour into greased 9 x 13-inch baking dish.
Mix together and cook until margarine is melted. Add 2 to 3 drops of hot sauce, if desired.
Heat oven to 375°. Grease 13 x 9-inch pan. Sprinkle coconut and pecans evenly over bottom of greased pan. In large bowl, combine cake mix, water, oil and eggs at low speed. Spoon batter evenly over coconut and pecans. In another large bowl, combine powdered sugar, margarine and cream cheese; beat until smooth and creamy. Spoon evenly over batter to within 1-inch of edges. Bake at 375° for 43 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into squares. Invert each square onto individual plates. Serve warm or cool. Store in refrigerator.
Melt butter in large saute pan. Saute remaining ingredients, except shrimp. Add shrimp to mixture and saute just until the shrimp turn pink.
Using 1/2 of oil, saute onions and garlic with wine for about 2 minutes.	Add sausage. Cook on medium until sausage is cooked. Add chicken and rest of oil, the thyme and salt. Cook with cover on for about 10 minutes or until cooked, stirring occasionally. Cook pasta as desired. Serve mixture over pasta. Sprinkle with hot peppers.
Mix ground beef, rice, onion, salt, pepper, Worcestershire sauce and milk. Shape into balls (about 15). Roll in flour and fry in butter or oil until browned. Place browned meat balls in casserole dish.
Boil tomato soup (do not add water). Take off stove. Cube cheese and add until smooth. Dissolve gelatine in 1/2 cup cold water. Mix 2 things together. Chill in refrigerator. Add mayonnaise, celery, grated shrimp and onion. Oil Jell-O mold. Make 1 day ahead.
Chill all ingredients in refrigerator before using. Can be mixed at last minute before serving. All fruit pie fillings can be used as a change. Put all ingredients into a bowl. Mix and serve.
Bring to boil the water, sugar and cornstarch and cook until clear. Add Jell-O and a few drops of red food coloring. Place 2 cups of fresh whole strawberries in a baked pie shell. Pour cooled mixture over and let set for about 5 hours. Top with whipped cream.
Cook hamburger and onions. Add soup to hamburger. Put 1/2 Tater Tots in bottom of the pan. Pour meat mixture over the top of the Tater Tots. Dot the meat mixture with the rest of the Tater Tots. Bake at 350° until bubbly (about 20 to 30 minutes).
Beat eggs. Add other ingredients. Pour into unbaked pie shell. Bake on bottom rack of oven at 300° for 45 to 50 minutes. Also makes nice bars by baking in oblong pan.
Use a 2 quart casserole dish, butter sides and bottom. Make 3 layers using sliced cheese, 1 tbsp flour and pepper, over macaroni. On second layer add the onion to taste. Ending with layer of cheese, 1 Tbsp flour and salt and pepper on top. Cover the whole thing with milk. Be generous. Bake at 350 for approximately 45 minutes until cheese on top golden brown.
On a large cookie sheet (with sides), place the whole graham crackers to cover the entire pan. In saucepan, bring brown sugar and butter to a boil. Cook 2 minutes only. Add pecans and pour over graham crackers, spreading to the edges of graham crackers. Bake at 350° for 15 minutes. Cool and cut into bars.
Peel potatoes and slice thin. Fry bacon slowly in skillet. Drain on paper. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seed, and pepper. Cook over low heat until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boil, stirring constantly. Boil 1 minute.
Bake cake as directed in a 9 x 13-inch pan. Cool completely, then cover with drained pineapple. Sprinkle over cake.