HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles according to directions. Brown beef in skillet; drain. Stir in spaghetti sauce; simmer for 5 minutes. Drain noodles. On each noodle, spread 1/4 cup meat sauce; top with 1 to 2 tablespoons cheese. Carefully roll up noodle and place, seam side down, in a 9 x 9-inch dish. Spoon remaining sauce over each roll. Sprinkle with cheese. Bake at 400° for 10 to 15 minutes.
Mix all ingredients except butter, bread crumbs and chicken. Wash breast and wipe dry; dip in mixture. Put in pan and cover, let set in refrigerator overnight. Roll in bread crumbs. Place in shallow pan so that pieces don't touch. Pour butter over top. Sprinkle with paprika. Bake at 350° for 1 hour.
Mix together oil, dressing mix and spices. Pour over crackers. Stir to coat evenly. Put in airtight container. Stir occasionally. Ready after 4 to 6 hours.
In blender combine cottage cheese and mayonnaise; puree until smooth. In medium bowl combine cottage cheese mixture, cucumber, yogurt, onion and dill weed until well blended. Add salt to taste and buttermilk. Contains 12 calories per tablespoon.
Drain all the canned fruit and thaw the strawberries. Put oranges, peaches and pears in a bowl; sprinkle dry pudding mix over the fruit. Pour thawed strawberries over the fruit and pudding mixture. Refrigerate overnight or at least 4 hours. Before serving, fold in sliced bananas.
Peel and slice potatoes. Boil in salted water until tender. Saute onions, peppers and shrimp in butter until shrimp are pink (about 15 minutes). Add milk, mushroom soup and cheeses. Cook until cheeses are melted. Put potatoes in a casserole dish and pour cheese mixture over it. Mix and serve.
Open rolls; leave in squares. Mix other ingredients together, except pecans. Spread filling over rolls. Roll up; cut 6 to 8 pieces per square. Roll in crushed pecans. Bake at 375° for 20 minutes.
Oil mold. Prepare lime gelatin according to package directions. Dissolve plain gelatin in small amount of cold water; chill until partially set. Blend together the rest of the ingredients, except the cucumber and parsley, then gently mix into the chilled gelatins. Pour into prepared mold. Chill until set. Serve on bed of leaf lettuce and garnish with sliced cucumber and parsley.
In medium saucepan over low heat melt chips. Remove from heat and stir in noodles and peanuts. Drop by teaspoonfuls onto waxed paper. Allow to set until hardened.
Marinate chicken in Italian dressing at least 1 hour (3 hours or more if possible). Roll chicken in Rice Krispies and cheese mixture. Place in baking dish (metal or Pyrex) and drizzle melted margarine over breaded chicken. Bake 1 hour at 350°.
Season chicken with Tony Chachere seasoning and marinate. Melt and blend margarine, chopped garlic, soy sauce and Italian salad dressing with olive oil. Pour over chicken in a large baking pan. Slice 1/2 onion. Spread on chicken and bake in 450° oven about 1 hour or until done. Turn often while cooking.
Grate potatoes coarsely in a large bowl of ice water. Let stand 15 minutes. Mix beaten eggs, onion, flour and seasonings in a large bowl. Drain potatoes and pat dry. Stir 4 cups potatoes into egg mixture. Pour by 1/4 cup into 1/8-inch deep hot oil. Fry for 2 to 3 minutes.
In large skillet saute onion and cabbage in butter. When tender add the beef consomme. Bring to a boil. Add rice. Cover; cook until rice is done, 15 to 20 minutes.
Steam carrots (peeled and sliced) and green beans over a small amount of water until tender; reserve water. In a large skillet, brown hamburger; drain fat. Add remaining ingredients and reserved water; simmer, uncovered, about 20 minutes until flavors have blended and soup has thickened.
Combine first 6 ingredients and stir until smooth. Pour into 9 x 13-inch baking dish. Sprinkle sifted cake mix over top. Slice butter over top of cake mix. Sprinkle nuts over all. Bake at 350° about 50 minutes. Serve with whipped cream or whipped topping.
Melt marshmallows and butter or margarine in microwave. Mix in remaining ingredients and put in tube cake pan. Decorate cake in seasonal way for Halloween, Thanksgiving or Christmas, etc. Enjoy the cake.
Mix the ground chuck, bell pepper, onion, eggs, flour, Dale sauce and cracker crumbs together. Shape in loaf. Bake in a 350° oven for 45 minutes. Mix the tomato sauce, ketchup and mustard together; pour over meat loaf. Continue cooking for an additional 10 minutes.
Combine flour, brown sugar, pecans and margarine. Bake at 350° for 20 minutes in a 9-inch square pan, stirring often. Let cool. Combine strawberries, sugar, lemon juice and egg whites. Beat at high speed on mixer for about 20 minutes or until light and fluffy. Fold whipped cream into strawberries. Remove 1/3 of crumbs from pan. Pat remaining crumbs into smooth layer. Pour strawberry mixture over crumbs in pan and sprinkle reserved crumbs over top. Freeze. Yield: 8 to 10 servings.
Combine white chocolate and peanut butter in top of double boiler. Bring water to a boil. Cook over low heat until melted, stirring constantly. Pour on cookie sheet (covered with waxed paper). Pour melted semi-sweet chocolate over peanut butter mixture. Swirl knife through it to make design. Chill until firm. Cut into pieces.
Preheat oven to 350°. Cook vegetables according to directions and drain. Mix soups and milk. Place vegetables in a 9 x 13-inch pan. Pour soup mixture over vegetables. Top with crumbs. Sprinkle broken onion rings over top of crumbs. Bake, uncovered, for 30 to 45 minutes.
Mix ingredients. Bake for 30 minutes at 350°. Make in 3 layers.
Mix all ingredients, using electric beater for 3 to 4 minutes. Bake at 325° to 350° for 50 minutes to 1 hour or until light brown on top.
Melt butter in an 8 x 11-inch casserole dish. In separate bowl, mix flour, 1 cup of sugar and baking powder. Pour over butter mixture in casserole dish. Add peaches or other fresh fruit. Sprinkle 1 cup of sugar over top. Bake at 350° for 30 to 40 minutes or until golden brown.
Combine in large skillet over medium heat. Add 2 pounds chicken. Cook approximately 35 minutes, turning occasionally. Take lid off last 10 minutes.
In a mixer bowl, beat cream cheese, mayonnaise, mustard and horseradish with an electric mixer until fluffy. Fold in beef, radishes and green onion. Cover and chill mixture several hours or overnight. Serve with bread or crackers. Makes about 2 1/2 cups.
Combine first 4 ingredients in a skillet and cook until onion is clear and hamburger is browned. Drain. Add remaining ingredients, transferring to large pot. Cook on low until heated through. Salt and pepper to taste. The taste of this dish can be changed by adding different seasonings. You can try chili powder, beef bouillon, bay leaf, oregano or just get creative.
Boil eggs thoroughly. Remove from heat and let stand until cool. Peel eggs and split lengthwise. Remove yellow yolks from each egg. Lay egg white on a plate, hollow side up.
In a large mixing bowl beat egg whites until fluffy. In separate bowl beat yolks until consistent. Begin adding sugar to yolks and blend. Add whipping cream, milk and bourbon and blend. Fold in egg whites. Blend and serve.
Debone chicken and cut meat into bite-size pieces. Combine everything, except potato chips. Sprinkle chips over top of casserole. Bake at 350° for 20 minutes.
Cook pasta according to package directions. Rinse in cold water; drain well. In a small bowl, whisk together olive oil, vinegar, sugar and seasonings. In a large bowl, combine pasta, dressing and remaining ingredients. Cover and refrigerate. Serves 12.
Mash boiled potatoes. Add butter, cream cheese, sour cream, salt and pepper. Blend thoroughly. Spread into casserole and garnish with paprika if desired. Cover and refrigerate until ready to use. Bake in 325° oven for 30 minutes.
Mix all ingredients together. Pour 1/4 cup of batter in pan or on griddle for each pancake. Cook until bubbles form and just start to pop on top surface and edges appear dry. Flip pancakes with spatula to lightly brown other side. Makes 8 or 9 pancakes.
Preheat oven to 375°. In mixing bowl, beat together milk, eggs, sugar, salt and vanilla extract. Stir in cubed bread. Pour mixture into 1-quart baking dish, greased with vegetable shortening or oil. Sprinkle nutmeg over top. Put 1-inch of hot water in a large pan and set filled baking dish in it. Bake 1 hour or until knife inserted in center comes out clean. Serve hot or cold.
Season hot sweet potatoes with butter, cinnamon and nutmeg. Add cornflakes and sugar. Shape into 8 balls; roll in chopped pecans. Chill at least 30 minutes. Arrange on pineapple slices in buttered baking dish. Bake at 375° for 15 minutes. Combine butter, honey and water in small saucepan. Cook over low heat, stirring frequently until boiling. Boil 1 minute. Spoon over potato balls. Bake 5 minutes longer. Makes 8 servings.
Bring first 2 ingredients to a boil until sugar melts. Then mix in a mixing bowl the corn flakes and peanut butter. Mix well and spoon onto waxed paper.
Mix all ingredients together in pot and bring to a slow boil. Simmer over low heat for 1 hour, stirring frequently. Do not burn! Serve with little hot dogs.
Allow ice cream to soften in large mixing bowl; do not melt. Refreeze in an empty milk carton or in a 9 x 5 x 3-inch loaf pan. In a mixing bowl, beat egg whites at high speed with electric mixer. When eggs begin to stand in peaks, add powdered sugar 1 tablespoon at a time. Add salt, vanilla and 2 tablespoons rum; continue beating at high speed until whites are stiff. Cover a bread board with heavy brown paper and arrange 3 banana halves side by side, flat side up. Place quart block of ice cream on top of bananas and cover with remaining halves flat side down. Gently spoon egg whites over all until entire ice cream block is sealed. Place bread board in preheated 375° oven for 4 to 5 minutes, keeping a constant eye on the meringue. Remove as soon as it is a light golden color. Heat rum in a metal cup. Slice meringue dessert from bread board into a large silver tray or Pyrex platter and pour rum over it. Ignite and serve flaming.
Combine ham bone and water in a 6-quart saucepan. Cook 1 1/2 hours. Remove meat from bone and cut in chunks. Add to soup stock along with remaining ingredients. Bring to boil, reduce heat and simmer, covered, for 20 minutes or until vegetables are tender. Skim off excess fat. Just before serving, stir in 1 cup light cream or milk.
Combine sugar, milk and butter in saucepan. Heat until boiling. Continue to boil for 3 minutes. Remove from heat and add peanut butter, cocoa, oatmeal, salt and vanilla. Beat until it thickens. Drop by teaspoonfuls on wax paper.
Preheat oven to 250°. Place rice in saucepan and add broth and bay leaf. Cover. Bring to a boil and simmer 15 minutes. Cook bacon. Cook onions and pepper in bacon drippings until almost brown (add oil if needed). Add livers; cook until brown. Add garlic and dash of salt and pepper.
Mix in top of double boiler the egg whites, sugar, water, salt and syrup. Place over boiling water and beat for 7 minutes; remove from heat. Add vanilla and beat 1 minute longer.
Mix first 3 ingredients in a medium size bowl. Then add pumpkin and mix again. Measure and sift flour and remaining ingredients. Sift again and add to mixture. Bake in a tube pan that has been greased and floured. Bake at 350° for 35 minutes and then at 275° for 30 minutes.
Save the juice the pork was cooked in or use canned chicken broth with water. Skim off fat from pork juice. Add water. In a deep pot, return pork juice and pork to boil. Add tomatoes, onion, chile and spices. Simmer for 1 hour.
Saute onion until transparent. Add all other ingredients until hot. Pour into 2-quart casserole dish and top with mashed potatoes. Sprinkle with paprika. Bake in oven until golden brown at 350°.
Mix all ingredients together; add water and sugar to Kool-Aid. Sweeten to taste. Makes about 2 gallons.
Mix flour and butter together with a pastry cutter until mixture looks like coarse sand. Add sugar and egg. Work dough with hands into four thick cakes (about 1/4th dough mixture in each). Roll one cake out with a rolling pin, approximately 1/2 inch thick. Cut cookies into squares or rectangles. Place on ungreased cookie sheet. Prick each cookie with a fork. Bake at 300° for 30 minutes.
Preheat oven to 400°. Melt cube of butter in large iron skillet. Place flour, salt, pepper and chicken in large grocery sack and shake until chicken is coated completely. Place chicken in large iron skillet with margarine. Bake for 30 minutes at 400°. Turn chicken one time and bake another 30 minutes. Chicken will be crispy and golden brown. Drippings left in skillet make excellent gravy. Also, chicken will not brown right unless you use an iron skillet.
Preheat oven to 350°. Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin. Bake for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks. Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.
In 10-inch skillet, cook celery, green pepper, onion and garlic in hot oil until tender. Stir in undrained tomatoes, chicken, beans, uncooked rice, undrained mushrooms, Italian seasoning, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes or until beans and rice are done. Sprinkle cheese on top. Cover; cook 2 minutes more or until cheese is melted. Serve immediately. Serves 4.
In blender, combine orange juice and berries. Cover and blend until pureed. Strain into large pitcher. Pour carbonated beverages down side of pitcher. Stir gently. Serve over ice in tall glasses. If desired, garnish with fresh strawberries. Makes 8 servings.
Heat milk to scalding with the stick of cinnamon and the coffee. Strain and add the chocolate dissolved in the boiling water. Heat again to the boiling point. Remove and add the vanilla and salt. Stir and serve hot with whipped cream or marshmallows.
Put oil in bottom of pan. Cut peppers in quarters or smaller. Slice onion rings and mushrooms. Add a small amount of salt, pepper or garlic, then add tomato sauce and bake in oven at 300°.
Cook the potatoes in boiling salted water until just cooked but still firm. Drain, saving the liquid and cook the potato liquid down a little. Fry salt pork or bacon until brown; remove and add onion to the fat. Saute until golden and limp; do not allow to brown. Combine salt pork or bacon, onion, potatoes, potato water, oyster liquor and chopped oysters. Bring to a boil. Lower heat and simmer gently 5 to 10 minutes. Season to taste with salt and pepper and slowly add cream or milk. Gently heat the soup just to the boiling point. Do not boil. Stir in thyme just before serving and sprinkle the top of each bowl of chowder with a little paprika. Serves 4.
Pare apples and slice thin. Arrange slices in 8-inch round pan. Combine oatmeal, sugar, flour and cinnamon; cut in margarine. Sprinkle this mixture over apples. Bake at 350° for 35 to 40 minutes. (Can use 8-inch square pan.)
Mix crackers,	butter	and poppy seed. Press half of this mixture into casserole dish. Place chicken over crackers. Mix soups and sour cream. Pour over chicken. Top with remaining crackers. Bake at 350° for 1 hour.
Place salmon in mixing bowl. Add sour cream, chili sauce and soup mix. Stir until well blended. Cover. Refrigerate at least 3 hours. Stir. Garnish with red pepper and green herb. Serve with crackers or fresh vegetables.
Preheat 2-inches of cooking oil, or Crisco in a deep skillet at 375 degrees. Combine ingredients in a mixing bowl. Stir until batter is smooth. Use a Funnel with about a 3/8-inch opening. Pour about 1/2 c. batter into Funnel holding your finger over the opening. Holding about 1-inch over the skillet pour batter in circular design. Let it brown and turn only once. Remove from pan, drain, and serve hot with Powdered Sugar or Brown Sugar or even Maple Syrup.
Drain pineapple. Save 6 tablespoons of juice. Combine sugar, flour and juice. Add cheese, pineapple, pears and carrots. Mix well and place in baking dish. Top with crackers and melted margarine. Bake at 350° for 20 to 30 minutes.
Beat eggs and add to dry ingredients. Mix well; turn on floured board and knead to form a ball, fairly thick. Roll up in a floured cloth and tie. Place on a plate; put in a pot of boiling water and boil 1 1/2 hours. When ready, turn out and roll on some bread crumbs. Can be served hot or as a cold sandwich.
Cook potatoes and carrots in microwave on High for 10 minutes. Meanwhile, brown chicken breasts. Drain well and place in casserole. Add vegetables. Cook Hollandaise sauce according to package directions. When done, pour over chicken and vegetables and bake until chicken is done, about 1 hour at 375°.
Brown ground beef in oil in skillet, stirring, until crumbly. Drain. Add next 7 ingredients and 1 1/2 cups of warm water; mix well. Put in baking dish. Bake, covered, for 30 minutes, then uncover and bake another 30 minutes. Top with noodles and bake 15 minutes longer.
Brown pork sausage and ground beef. Add remaining ingredients until melted and well blended. Spread mixture on party rye slices. Bake at 375° for 10 to 15 minutes; 20 to 25 minutes if frozen. May be prepared ahead of time and frozen.
Place rabbit pieces in stewpot with water, wine, salt and potatoes. Cook slowly until rabbit can be flaked from the bone with a fork. Remove rabbit from pot, debone and put meat back in pot. Add the other ingredients and cook on medium heat, stirring often until vegetables start to break up and lose their identity.
Mash bananas and place in blender. Pour in water and sugar. Blend until smooth. In a large container, pour blender contents and other juices. Mix well. Add the Diet Sprite just before serving.
Beat egg whites until stiff, but not too long. Add sugar, 2 tablespoons at a time, and beat until it stand in peaks. Add flavorings and cook in a 350° oven until brown.
In medium saucepan, melt morsels and margarine; stir in crumbs and nuts. Reserving 1 c. mixture for topping, press remainder firmly onto bottom of a greased 9 inch square pan. In mixer bowl, beat cheese until fluffy; beat in Brown Sugar Eagle Brand and eggs. Mix well. Pour into pan; top with reserved crumb mixture. Bake 25-30 minutes or until toothpick inserted near center comes out clean. Cool to room temperature; chill before serving. Garnish as desired. Refrigerate leftovers. Makes 9-12 servings.
In a large bowl combine beans, celery and green onion. For dressing in a screw-top jar combine vinegar, molasses, oil, mustard and pepper. Cover and shake well to mix. Pour dressing over bean mixture. Stir to coat. Cover and chill 4 to 24 hours stirring occasionally.
Cut bacon up in bits. Saute over medium heat in frypan until golden, not too crisp. Remove bacon and set aside. If you have less than 3 tablespoons of drippings, add Puritan oil.
Heat oil and garlic in a skillet until garlic is lightly browned. Remove from heat. Add water, parsley and dry seasonings; mix well. Stir in clams with juice. Heat thoroughly. Serve hot on cooked spaghetti or macaroni. Makes about 1 1/2 cups sauce.
Cut up hot dogs and mix all ingredients. You may add a little more or less of the seasonings to taste. Bake at 350° for 1 1/2 hours.
In a 4 quart pot, cover potatoes and onions with water; add salt. Bring to a boil; reduce to medium heat and cook until potatoes are well done. (Potatoes should be very soft and soupy.) Remove from heat. Mix the flour and water in a small bowl until smooth and add to potatoes to thicken the mixture. Return to medium heat and stir in margarine and canned milk; then add rest of milk. Stir frequently until soup almost boils. (Do not let it boil.) Remove from heat and add pepper to taste.
Soak gelatine in cold water for 5 minutes. Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook in double boiler until custard like. To this, add grated lemon rind and softened gelatine and stir. Cool. When mixture begins to thicken, fold in beaten egg whites to which the other 1/2 cup of sugar has been added. Pour into pie shell and cover with whipped cream. This takes a little more effort than some pies but is worth the work. Serves 6.
Blanch green beans 4 to 5 minutes; chill. Chop mint leaves. Add to green beans and set aside. Combine oil, vinegar, salt, pepper and garlic. Add walnuts, red onion and feta cheese to beans. Pour dressing over bean mixture and toss to coat. Chill until ready to serve.
Mix in order listed, mixing dry ingredients together. Bake in greased and floured square pan for about 20 or 30 minutes. Let cake partly cool in pan and then spread on topping.
Mix sugar, shortening and egg. Stir in milk. Sift together flour, baking powder and salt. Add to mix and combine. Add blueberries. Pour into greased 8 x 12-inch pan.
Mix together the cake mix, pudding and water. Add eggs and oil, beating all the time. Beat for 3 minutes. Pour into well-greased tube pan. Bake at 325° for 1 hour. Remove from pan. Prepare a mixture of sugar and juice. Spoon over cake while hot.
Brown onion and green pepper in drippings. Add all other ingredients. Bring to a boil. Reduce and simmer until liquid is gone.
Preheat oven to 350°. Cook spinach and drain liquid into measuring cup. Reserve spinach for later use. Add enough water to spinach liquid to make 4 cups. Place liquid and salt in a medium saucepan and bring to a boil. Stir in grits slowly. Cover, reduce heat and cook, stirring occasionally, until liquid is absorbed according to grits package directions. Stir in egg, soup, cheese and spinach. Place in 2-quart casserole. Bake for 10 to 15 minutes. Top with buttered crumbs and bake for 5 more minutes. Serves 6.
Combine salt and soda. Pour in drain, followed with a large kettle of boiling water. Flush with lots of cold water.
Cook pineapple juice and sugar together until sugar dissolves. Add crushed pineapple and cranberry sauce. Mix well. Add nuts. Mix and pour into container and refrigerate until congealed. Can be served with turkey and other meats.
Beat sugar, cooking oil, vanilla, eggs and sour cream in large bowl. Sift flour, cinnamon, soda and nutmeg well in a large bowl. Add to the first mixture. Add chopped apples and beat well, then add chopped pecans and stir well. Bake in 2 loaf pans for 1 hour at 350°.
Peel, pit and mash avocados. In a bowl, combine avocados, lemon juice, garlic salt and pepper. Combine sour cream, mayonnaise and taco seasoning. To assemble, spread bean dip in large shallow plate. Layer with sour cream mixture, then layers of avocado, chopped onions, tomatoes and olives. Cover with shredded cheese. Serve with chips.
Combine dressing, soy sauce, lemon juice and garlic powder in mixing bowl. Add shrimp, stirring to coat. Set aside. In medium skillet, heat about 1/2 cup water to boiling over medium-high heat. Add vegetables. Cover and steam for 3 minutes. Add shrimp. Reduce heat to medium. Cook, uncovered, 3 to 5 minutes, until shrimp are warm and vegetables are crisp-tender. Drain off any excess water. Top with sesame seed. Serves 4.
Saute onion in bacon grease. Add diced tomatoes. Simmer 20 minutes.
Mix flour and sugar. Beat eggs in milk and add gradually to dry mixture. Add melted butter and blend. Pour into an unbaked pie shell and bake at 425° for three minutes. Immediately turn down to 350° and bake for 50 minutes more.
Pour boiling water over Jell-O; stir until mixed and cool. Stir in orange sherbet, marshmallows and oranges. Whip cream and fold in last. Chill.
Cream the margarine with sugar and egg yolks until well blended. Add flour, baking powder and lemon juice. Beat egg whites until stiff and add to mixture. Divide batter into two parts. Add 1.5 teaspoons cocoa and 2 teaspoons water into one part of the batter. Pour this batter over the first part. Sprinkle cherries over the top. Bake at 150° to 200° C for 35 to 40 minutes or until a toothpick comes out clean. After cake is done, allow to cool and pour Cream over same.