HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and boil noodles. Mix cottage cheese, egg, parsley, oregano and basil. Mix beef, tomato sauce, tomato paste, salt, pepper and garlic salt. Make layer of noodles, beef sauce, cottage cheese mix and both cheeses. Continue these layers until you run out.
Melt almond bark and chocolate chips in double boiler. Make sure the water is hot, but not boiling. Remove from heat as soon as melted.
Cover first 7 ingredients with 8 cups cold water; bring to boil, then simmer for 1 hour. Then add rest of ingredients. Bring to a boil and simmer one more hour. When cool, remove bones and add meat to soup. If soup is too thick, thin with a little cold water. Season to taste. Freezes well.
Cut up squash and green pepper and chop onion finely. Put in pan; cover and cook over medium heat until tender, stirring occasionally (20 to 30 minutes). Add 1 stick of butter. Cook separately 5 bacon strips and crumbled into mixture. Beat 2 eggs and add. Season with salt and pepper. Put into casserole. Top with cheese and bake at 350° for 20 minutes.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Sift dry ingredients together and set aside. Cream butter and sugar until fluffy. Beat at high speed for 5 minutes. Add eggs, one at a time, beating after each addition. Alternately add dry ingredients with buttermilk and water, blending well. Pour into prepared tube pan. Bake 1 hour and 20 minutes. Allow it to stand in pan for 10 minutes before removing to cake plate.
Remove seeds and boil peppers for 5 minutes; drain. Mix beef, cracker crumbs, salt, pepper, onion and 1/2 can tomato soup. Stuff peppers with meat mixture. Place in casserole dish and pour over remaining soup, diluted with 1/2 cup water. Bake, covered, 45 minutes. Uncover and cook 15 minutes at 350°.
In skillet, cook bacon until crisp; remove and crumble. Cook onion and pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat; stir occasionally. Serve over cooked rice. Garnish with bacon. Makes about 3 cups. (I sometimes use half chicken and half frozen shrimp.)
Beat oleo, shortening and sugar until creamy. Scald milk. Cool to lukewarm. Add to creamed mixture and beat until spreading consistency. Will frost 8 to 9-inch layer cake.
Mix flour, white sugar, brown sugar, nutmeg, salt and oil until crumbly. Take out 1 cup of crumbs and reserve. Add to remaining mixture the buttermilk, soda and egg. Mix with mixer and pour into greased and floured cookie sheet with sides. To the above reserved cake mix, add nuts and cinnamon. Sprinkle over cake in pan and bake 20 minutes at 350°. While cake is baking mix together glaze ingredients.
In a large saucepan, melt 1/4 cup of the butter. Add the green onions and half of the tarragon. Saute over medium-low heat about 5 minutes, until onions are wilted. Add the red pepper, mushrooms, 1/2 cup of the wine and the chicken. Increase heat to medium-high and saute about 5 minutes until chicken is opaque. Add the shrimp and remaining tarragon. Saute, tossing constantly, for 2 minutes until shrimp turns pink. Remove from heat and set aside. In a separate saucepan, melt the remaining 1/2 cup butter. Sprinkle flour over it when the butter bubbles and whisk to mix well. Add half-and half, whisking vigorously over medium-low heat until sauce is smooth and thick. Flavor with remaining 1/4 cup wine and salt, pepper and nutmeg. Continue to cook, whisking, for 2 minutes. Do not let boil.
Peel and slice apples. Sprinkle with lemon juice. Spread half of apples in 8 x 11-inch pan. Stir honey into melted oleo. Mix all dry ingredients. Combine wet and dry ingredients together. Crumble half of oatmeal mixture over apple slices in pan. Cover with remaining apples. Top with remaining oatmeal mixture. Pour orange juice into pan. Bake at 375° for 40 to 45 minutes.
Melt chocolate in double boiler; add condensed milk and add coconut until thick. Drop by teaspoon on greased baking sheet; bake about 10 minutes.
Beat eggs until light and foamy. Add the next 4 ingredients lightly. Add the flour, cinnamon, salt and nuts. Blend all. Pour in 9 x 13-inch pan; bake for 45 minutes to 1 hour at 350°.
Cream butter and sugar. Add eggs, vanilla, salt and flour. Add melted almond bark and stir in chopped nuts.
Mix with hands until blended. Roll into 1-inch balls. Place about 1-inch apart and bake until light brown.
Stir all ingredients until well mixed. Spoon into ovenproof dish. Bake at 350° for 30 minutes or until bubbly. Serve with tortilla chips or crackers. Makes approximately 2 1/2 cups.
Preheat oven to 350°. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 ounce) custard cups. Place custard cups in baking pan that has about 1/2 inch water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 teaspoons sugar. Place on top rack under broiler and cook until topping is medium brown. Chill before serving. Makes 6 servings.
Mix ingredients and coat wings. Bake at 350° for 1 hour or until done.
Scale milk, cool to luke warm. Dissolve yeast in warm water (105 degrees). Add the cooled milk. Stir in 1 1/2 cups flour, beat until smooth. Cover and let rise until doubled in size, about 1 hour. Punch down and add eggs, one at a time, beating well after each. Stir in 1/2 cup margarine, 1/2 cup sugar, salt and the remaining flour. Beat well. Spread dough in a greased 9 x 9 x 2 inch baking pan. Spoon 2 tbsp margarine and 1 tbsp sugar over dough. Cover and let rise until doubled. Press apples into dough. Mix cinnamon, nutmeg and 1/2 cup sugar, sprinkle over the fruit. Bake in preheated over at 375 degrees for 40 - 45 minutes.
Sift together the flour, baking soda and salt. Cut in shortening. Stir in vinegar and milk; turn onto a floured board and knead lightly. Roll 1/4-inch thick. Cut biscuits and prick with a fork. Bake on greased sheet for 12 to 15 minutes in a 450° oven.
Mix all 3 ingredients together and dip favorite fruit into delicious fruit dip (strawberries, grapes, kiwi, pineapple and blueberries).
Chill one hour, then drain. Add 1/2 cup mayonnaise. Serve on bed of lettuce.
Cook all ingredients, except popcorn and soda, for 3 minutes. Add soda. Pour over popped corn in brown paper bag and shake. Cook for 1 1/2 minutes more; shake. Cook for another 1 1/2 minutes and shake. Pour into serving bowl immediately and serve.
Roll the meat in salted flour and saute in margarine until browned. Add onion and green pepper; cook until softened. Place contents in a deep baking dish, add the remaining ingredients and bake at 325° for 2 hours or until meat is tender.
Cream shortening, brown sugar and eggs; add water. Sift flour, baking soda, salt, cinnamon, nutmeg and cloves into creamed mixture. Stir until blended. Add dates and mix well. Drop from teaspoon onto greased baking sheets. Bake at 375° for 10 to 12 minutes. Makes about 3 dozen.
Combine crumbs, 1/4 cup sugar and butter. Press firmly into bottom of 13 x 9 inch pan. Beat cream cheese with remaining 1/4 cup sugar and 2 tablespoon milk until smooth. Fold in half of Cool Whip, spread over crust. Using 3 1/2 cups cold milk, prepare pudding as directed. Spread over cream cheese layer. Spread remaining Cool Whip over pudding. Chill several hours or overnight. Delish!
Bake crust at 350° for 15 minutes. Blend cheese, eggs, sugar, vanilla and nuts. Pour over pie crust. Return to oven and bake for 10 minutes. Cool.
Cream margarine and brown sugar; add flour and mix well. Stir in pecans. Press mixture into bottom of greased 13x9x2 inch pan. Preheat oven to 325°. Bake 15 minutes or until lightly browned; cool. Combine cream cheese, sugar and milk; heat until smooth. Fold in whipped topping. Spread over cooled crust; chill. Top with cherry pie filling. Refrigerate until firm. 12 servings.
Mix all ingredients except vanilla in a saucepan. Cook to 236°, stirring occasionally. Add vanilla and remove from heat. Beat by hand until it begins to thicken. Do not beat too much! Quickly pour small patties onto wax paper.
Drain beans, discarding liquid. Combine beans; toss with onion. Make dressing by combining remaining ingredients. Pour over beans. Mix to coat well. Chill. Serve on salad greens. Salad will keep well in refrigerator for several days.
On waxed paper, combine flour, salt and pepper. Coat chicken with flour mixture. In 12-inch skillet over high heat, in hot oil, cook chicken until lightly browned. Stir frequently. Add chicken broth, wine, artichoke hearts and Prosciutto; heat to boiling. Reduce heat to low; cover and simmer 5 minutes. Stir occasionally. Stir in peas; cook 5 minutes more or until chicken is fork-tender. Sprinkle with parsley. Serves 6.
Combine sugar, eggs, water, vanilla and oleo. Beat on high speed for 3 minutes. Combine dry ingredients. Add alternating with water to a creamy mix. Stir in vanilla. Bake 30 to 35 minutes in 9 x 12-inch pan at 350°. Frost when cool.
Mix dry ingredients together. Add to sliced apples. Bake at 425° for 50 minutes.
Combine all ingredients, then form into patties of desired size. These may be frozen; just put two pieces of parchment paper between patties for easy removal of desired number.
Combine all ingredients in the crock-pot. Stir together well. Cover and cook on low for 8 to 12 hours (high for 3 to 4 hours). Serve over a small package of cooked wide egg noodles or rice.
Cream shortening and sugar together. Add eggs and vanilla; mix well. Add flour. Make batter into 2 rolls and place in the refrigerator for 2 hours. Remove and slice them. Bake at 325° for 10 minutes.
In a blender, mix 5 bananas and lemon juice. Add orange juice and pineapple juice. Last add water and sugar. Freeze in a plastic container. Add grapefruit soda when ready to serve.
Preheat oven to 350°. Lightly oil an 8-inch square pan. In a large bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt. Stir in skim milk, applesauce and vanilla. Pour batter into pan.
Use a 10-inch skillet. Yields 4 to 6 servings.
Mix the sugar and flour in a large bowl. In a saucepan, mix the oleo, cocoa and water. Bring to a boil and pour over flour and sugar; mix well. Add the eggs, one at a time. Add the buttermilk to which you have added the soda and vanilla. Mix all together and pour into greased and floured 11 x 16-inch pan. Bake at 350° for 35 minutes. Batter will be thin.
Mix dry ingredients together with crushed pineapple. Add chopped walnuts. Pour mixture into greased 9 x 13-inch pan. Bake 30 to 35 minutes in a 350° oven. Frost with your favorite frosting. Enjoy. Store in refrigerator.
Mix all ingredients. Pour into greased baking dish; bake for 1 hour at 350° or until knife inserted in corn custard comes out clean. I always double the recipe.
Sift together flour, sugar, baking powder and salt. Add raisins and milk. Mix well and put in baking dish. Mix brown sugar, water and butter. Pour over first mixture. Bake in oven for 30 to 40 minutes at 350° to 375°. Serve warm. Makes 6 to 8 servings.
Melt butter in a 2-quart saucepan; stir in rice until well coated. Add chicken broth, salt and lemon peel. Bring to a boil, cover and reduce heat to simmer. Cook 30 minutes until fluffy. Fold in green onion, tomato and parsley.
Cook stew meat until tender. Cook until liquid is just covering meat. In a bowl mix together the remaining ingredients. Stir into meat. Simemr 20 minutes. Serve over rice or noodles.
Line bottom of a 9 x 12-inch dish with corn tortillas. Add chicken pieces on top of tortillas. Combine soups, chili powder, onion and Ro-Tel tomatoes. Spread on top of chicken. Add grated cheese. Bake at 350° for 25 minutes. Yields 6 to 8 servings. This can be frozen.
Preheat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans.
In medium saucepan, melt butter and chocolate over low heat. Can melt in microwave. Cool several minutes. Combine sugar and sour cream and beat until smooth. Frost cooled cake.
Cook shells in boiling water until almost tender. Set aside. Combine egg, Ricotta, Parmesan, parsley, salt, pepper and 1 1/2 cups Mozzarella together. Spoon 1 to 2 tablespoons of cheese mixture into each shell. Pour a thin layer of sauce in bottom of casserole dish. Arrange shells on top of sauce. Continue, layering shells and sauce. Top with remaining Mozzarella cheese. Bake at 350° for 30 to 45 minutes or until it bubbles.
Line an 11 x 7 x 1 1/2-inch baking pan with foil, extending foil over edges of pan. Set pan side.
In large bowl mix oil, dill and dressing. Add crackers and cover. May store in brown paper bag to help absorb excess oil.
Mix cocoa, salt and sugar together. Add milk and corn syrup; boil this mixture until it forms a soft ball in cold water. Take off fire; beat well with hand mixer until it starts to thicken. Do not overbeat. Stir in Grape-Nuts and vanilla. Spray a 9-inch glass baking dish with nonfat cooking spray. Pour fudge in dish; let it harden.
Scoop sherbet into balls. Place on a cookie sheet. Freeze 4 to 5 hours. Combine next 3 ingredients in a large punch bowl; stir well. Add sherbet balls and ginger ale. Stir only until blended. Yields 1 1/2 gallons.
Use 1 1/2 quarts fruit slightly cooked and sweetened to taste (about 2 cups). Use 1 1/2 to 2-quart baking dish. Pour melted margarine into bottom. Mix flour, sugar and milk and vanilla together. Pour all on top of butter. Pour fruit mixture on top. Bake at 350° for 45 minutes.
Cream the shortening with sugar and honey. Add slightly beaten eggs and lemon juice. In a separate bowl, mix together the dry ingredients. Add shortening mixture to dry ingredients and blend well.
Heat oven to 375°. Lightly spray cookie sheet or oil lightly. Beat margarine and sugar until fluffy. Add yogurt, egg whites, lemon peel and vanilla. Mix until well blended. Gradually add combined remaining ingredients and mix well. Cover and refrigerate 1 to 3 hours. With lightly floured hands, shape dough into 1-inch balls. Place on cookie sheet. Using bottom of a glass dipped in sugar, press dough into circles. Bake 10 to 12 minutes until edges are lightly browned. Cool 2 minutes; then remove to wire rack. Sift confectioners sugar over warm cookies. Store in tightly covered container when cool. Makes 4 dozen. Each cookie contains 70 calories, 2 grams fat and 45 mg. sodium.
Mix well. Roll in balls. Put on greased cookie sheet. Bake at 325° for 10 minutes. Easy and good.
Cut together flour, shortening and salt as you do pie crust. Mix egg yolk with enough milk to make 2/3 cup. Add to flour mixture and form two balls. Roll out one ball to fit a 10 x 15-inch (rimmed) pan. Put corn flakes on crust and add apples. Add sugar, mixed with cinnamon, to apples.
Into large bowl, halve cherry tomatoes and cut whole tomatoes in wedges. Crumble Feta cheese over tomatoes. Add sliced onion and seasonings. Lightly coat with olive oil. Let sit, covered, 1 to 2 hours.
Grease a 9 x 13-inch pan. Place croutons in pan. Sprinkle with cheeses. Cook sausage, drain and crumble. Combine all ingredients and mix well. Pour over croutons. Refrigerate overnight. Bake at 350° for 1 hour or until golden brown.
Mix soup, cooked chicken, chilies, sour cream, milk and onions. Spray 13 x 9-inch baking dish with Pam and layer tortilla strips over bottom. Add half of chicken mixture. Cover with half of grated cheese. Repeat layers. Bake in 350° oven, covered, for 45 minutes. Uncover and bake 15 minutes longer until cheese turns bubbly.
Mix mustard and sugar	with water; add flour.	Makes a thick paste. Spread over slices of ham.	Bake.
Combine corn meal mix and onion in glass bowl. Add egg and milk, stirring to combine. Drop by heaping teaspoonfuls into hot oil (375°), frying only a few at a time. Fry until golden brown. Drain on absorbent paper and serve hot.
Fry the bacon until crisp. Break up into bits and set aside to drain on paper towel. Mix all ingredients together in a bowl except bacon. Add the bacon bits. Grease bottom of cupcake tin. Spoon in batter to 3/4 full. Bake at 400° until golden brown. Serve with any meat or fish dish.
Chop beets into small pieces. Combine beets and pineapple in saucepan. Mix together the flour and water and add to contents of saucepan. Heat until thickened.
Mix the first 10 ingredients and spread in a greased 8 1/2 x 11-inch pan. Mix the butter, sugar, crushed corn flakes and nuts; spread on top of the batter in the pan. Bake at 350° for 30 minutes.
Stir soda and cornstarch together in saucepan. Add water and cook over medium heat, stirring constantly. When mixture is the consistency of moist mashed potatoes, turn onto a plate. Cover with damp cloth. When cool, knead like dough. Food coloring can be added. Store in Ziploc bags or margarine tubs.
Add a small amount of water to ingredients. Mix like bread dough. Can be molded and baked in a slow 200° oven, then it can be painted. Store in airtight container in fridge to be reused.
Mix all ingredients in pot. Warm over low to medium heat. May add extra cinnamon and/or cloves to taste. Serve warm.
Drain pineapple; add enough water to make 2 cups. Bring to boil; add jello and cool. When cool, add pineapple and pie filling. Refrigerate until gelled. For topping, beat together cream cheese, sour cream, sugar and vanilla. Spread over salad.
Cook noodles per directions; drain. Mix all other ingredients saving 1/2 of Monterey Jack cheese for topping. Place in a 9 x 13-inch casserole dish, sprayed with Pam. Bake at 350°, covered, for 30 minutes. Bake, uncovered, for 10 minutes. Serves 10 easily.
Mix vanilla wafers, nuts and margarine and press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool and crumble. Mix cream cheese, powdered sugar and 1/2 Cool Whip and spread over crumb crust. Then mix vanilla pudding with 2 cups milk and spread over cream cheese layer. Mix chocolate pudding with 2 cups milk and spread over vanilla pudding. Cover with Cool Whip. Refrigerate.
In large skillet over medium heat, cook beef till no longer pink; drain. Add soup relish. ketchup and barbecue sauce; cover and simmer for 10 minutes.
Preheat oven to 350°. Melt margarine or butter in a skillet; saute onion. Add both soups and broth, green chilies and chicken. Cook on low 10 to 12 minutes, stirring constantly. In a 9 x 13-inch dish, layer grated cheese, then a layer of strips of corn tortilla, then a layer of sauce, then repeat layers and top with a layer of cheese. Bake uncovered at 350° for 30 minutes.
Mix together and bake in unbaked shell at 400° for 10 minutes. Reduce heat to 325° and continue baking for 30 minutes.
Combine graham cracker crumbs, butter and powdered sugar. Press in bottom of a 9-inch round or square pan. Mix cream cheese, 1 cup powdered sugar and milk. Spread over graham cracker crust. Sprinkle nuts over cream cheese. Whip the whipping cream and 1/4 cup sugar. Spread over nut layer. Then spread pie filling over the nuts. Chill 4 to 6 hours or overnight.
Combine first 6 ingredients and seasonings in bowl; mix well. Shape into ball. Roll in chopped pecans or just pat over ball. Refrigerate until firm. Serve with Ritz or Wheat Thins.
Arrange chicken pieces in a 2-quart baking dish. Drizzle with butter. Bake at 375° for 40 minutes. Spoon soup over chicken. Bake 20 minutes more or until chicken is done. Stir sauce before serving. Makes 4 servings.
Mix the first 4 ingredients together, then mix in the remaining ingredients. Pour into pie shells. Bake for 30 to 40 minutes at 350°. Makes 2 pies.
Combine potatoes, pickles and 1 egg. Moisten with salad dressing. Season to taste. Garnish with slices of hard-cooked egg.
Combine all ingredients in crock-pot. Cover and cook on low for 8 to 12 hours (may be cooked on high for 4 to 6 hours). Serve over cooked noodles or rice. Serves 4. Serve with a tossed salad. Makes a complete meal.
Soak cauliflower in salt water (2 tablespoons salt), drain and rinse; mix with rest of vegetables. Sprinkle dressing mix over vegetables; add sour cream and mix well.
In large mixing bowl combine	all ingredients in the order given. Roll into balls and place on well-greased cookie sheet. Flatten ball with a glass which	has been dipped in sugar. Bake at 350° for 10 to 12 minutes. Depending on the size of the cookie, this recipe makes a large batch! The dough or finished cookie can be frozen.
In a large skillet, combine chicken and about 1/3 of the Italian dressing. Saute until chicken starts to brown. Add vegetables and remaining dressing. Cover. Simmer 7 to 9 minutes until vegetables are crisp-tender, stirring frequently. Serve over pasta. Sprinkle with cheese. Serves 5.
Preheat oven to 350°. Prepare crust and place into 9-inch pie pan. In large bowl, combine sugars, flour, cornmeal and salt. Set aside. In mixer bowl, combine eggs, butter, milk and vanilla until just mixed (do not form bubbles). Combine with sugar mixture and blend until smooth. Pour into pie shell and sprinkle top with coconut and nuts. Bake 35 to 40 minutes, until lightly puffed and golden brown. Remove from oven to cool. Makes 8 servings. Do not let the name fool you!
Cream butter and sugar. Add milk, vanilla and eggs. Beat. Add flour, wheat germ, baking soda and powder. Beat. Add oatmeal, chocolate chips and nuts. Bake at 350° until set.
Mix butter, flour and nuts. Press into 9 x 12-inch glass baking dish (or other). Bake at 350° for 15 minutes. Cool. Blend sugar, cream cheese and 1/2 the container of whipped topping. Spread on cooled crust. Place in refrigerator for 1 hour. Combine pudding and milk and beat 2 minutes. Pour over cooled mixture and let set in refrigerator for at least 30 minutes. Top with remainder of whipped topping.
Peel and slice carrots. Cook carrots to done (keep water). Simmer in oil in frying pan the chopped or sliced onion and green pepper until soft. Boil spaghetti until done. Keep water. Fry ground beef until red is gone. Put all in large roasting pan using water from both carrots and spaghetti (use own judgement as to how much water) along with tomato paste and sauce. Salt and pepper to taste. Stir through to mix gently so spaghetti stays long. Ingredients will be soupy. Then bake on low heat for 1 1/2 to 2 hours. Will have to stir occasionally. Will get thickened. Add vegetables.
Brown 4 to 6 boneless chicken thighs or 2 to 3 boneless chicken breasts with basil, salt, pepper and poultry seasoning. Cut/dice into bite size pieces. Combine broth, tomatoes (undrained) and vegetables in large soup pot. Bring to boil. Add chicken and simmer until chicken is done. Add tortellini and heat through. Serve with Parmesan cheese and a crusty French loaf.
Simmer mushrooms and onion in enough broth to cover. Add beans, chicken, salsa and cheese. Simmer until cheese melts. Thin with broth if too thick. Taste before adding salt and pepper.
Mix water, oleo, shortening and cocoa in a saucepan. Bring to a boil. Mix this in a large bowl with sugar and flour. Add rest of ingredients. Mix well and bake at 350° until done.
In a 2-quart microproof casserole, combine green onions, celery, green pepper, butter and garlic. Cook covered on High 3 minutes or until onions are transparent. Stir in remaining ingredients. Cook covered on Medium or reheat 6 to 7 minutes. Stir, cook covered on Medium heat or reheat until hot. Let stand covered 5 minutes before serving. Serve over rice.
Blend sugar, powdered sugar, margarine and oil until well mixed. Add almond extract and eggs; mix well. Lightly spoon flour into measuring cup; level off. Gradually blend in all flours, soda, salt and cream of tartar at low speed. By hand, stir in almonds and brickle chips. For easier handling, refrigerate dough about 30 minutes. Shape into balls; roll in sugar. Place 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten in crisscross pattern. Bake at 350° for 12 to 18 minutes or until light golden brown around edges. Cool cookies 1 minute before removing from cookie sheet. Makes 3 1/2 dozen (4 inch) cookies.
In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 - 30 or until vegetables are tender. Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.