HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti according to package, drain. In large skillet, melt oleo and cook broccoli and mushrooms until tender. Add hot spaghetti and remaining ingredients. Heat thoroughly, stirring occasionally. Sprinkle with additional Parmesan cheese, if desired.
Place cream cheese in small bowl; let stand for 30 minutes at room temperature to soften. Add Cheddar and honey to cream cheese. Mix on medium speed until blended. Stir in 1/2 of shredded carrot. Cover and chill for 1 hour. Shape into 2 1/2-inch logs, tapered at one end to look like a carrot. Spread remaining carrot on wax paper. Roll each "cheese" carrot in shredded carrot to coat. Store in airtight container in refrigerator 4 to 6 hours. Just before serving, insert parsley sprig in top of carrot.
Mix Jell-O and juice from pears. Let nearly congeal. Add cream cheese, pears (blended) and nuts (chopped fine). Fold in Dream Whip. Refrigerate. This may be made in a blender.
Mix jello and water. Soften cream cheese and blend into pineapple. Add celery and nuts. When jello slightly congeals, add other ingredients and refrigerate until firm.
Combine the oleo, flour and nuts; pat into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Fry hamburg; drain off fat. Add all ingredients together; mix. Put in casserole and top with Mozzarella cheese. Bake for 1 1/2 hours at 350°.
Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop tablespoonfuls onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy or for 11 to 13 for crispy.
Combine flour, sugar and salt in saucepan. Add part of milk to dissolve, then add egg yolks and rest of milk. Bring to a boil over medium heat, stirring constantly. Add vanilla and coconut. Pour in pie shell. Top with meringue and place in 400° oven. Brown egg whites about 5 minutes; coconut may be sprinkled on top of egg whites before browning.
Sift flour, salt and soda together; set aside. Beat eggs, sugar and oil together. Add flour mixture, cinnamon and vanilla; mix well. Add apples and pecans. Mix well. Pour into greased tube pan, Bundt pan or 9 x 13-inch pan and bake at 325° to 350° for 1 hour or until tester comes out clean.
Combine first 4 ingredients and crumble with pastry blender. Put half in bottom of 9 x 12 baking pan. Cover with cherry pie filling. Sprinkle remaining crumbs on top and pat down. Bake in 350° oven until lightly brown and filling is bubbling, about 40 minutes. Mom served this to many hungry students and I have used it many times. Makes 16 to 18 servings.
In greased 2-quart casserole, add layers as given: rice and corn. Sprinkle with salt and pepper. Mix tomato paste and water and pour over all. Add onion and chopped green pepper. Add ground beef. Sprinkle with salt and pepper. Add second can of tomato paste mixed with 1/2 cup water. Cover with strips of bacon. Cover and bake 1 hour at 350°. Uncover and bake 30 minutes or until bacon is crisp. Yield: 4 to 6 servings.
Mix salt and pepper with vegetables. Pour into buttered casserole. In a separate bowl, mix melted butter with bread crumbs. Mix 3/4 of buttered crumbs with the vegetables. Add water and top with remaining crumbs. Bake at 350° until vegetables are tender.
Bring a medium sauce pan of water to boil, and cook the asparagus until tender but crisp. Drain and briefly run under cool water. In a large ziploc bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate for 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onions to serve.
Put in big pan and work real well with hand, then press tight in greased Pyrex long dish. Chill overnight.
Put all ingredients in blender. Blend until smooth. Mix with cooked, drained pasta. Serve.
In a large frying pan, bring to a boil the sugar, water, cinnamon and vanilla. Add nuts. Mix thoroughly and bring to a boil. Remove from heat and stir until cool. Spread and separate on waxed paper.
Cream Crisco with sugar. Add egg and almond extract. Add dry ingredients to creamed mixture. Dot with red food coloring. Bake at 350° for 15 to 20 minutes.
Mix ingredients well and pour 2 cans sweetened condensed milk over mixture. Spread in a shallow pan (1-inch thickness) that has been greased and floured. Bake at 350° for approximately 20 minutes. Cool slightly and cut in 1-inch squares.
Measure dry ingredients together. Add zucchini, onion and cheese. Beat eggs and add oil. Mix dry and wet ingredients. Pour into buttered 9-inch pie plate and bake in 350° oven for 30 to 35 minutes.
In a 13 x 9-inch baking dish, arrange chicken, skin side down. Pour melted butter over chicken. Bake at 400° for 20 minutes. Remove chicken from dish.
Cook sugar and syrup until mixture thickens. Beat eggs, without separating, and slowly add hot syrup to eggs, beating constantly. Add butter, vanilla and nuts. Pour into unbaked pie crust. Bake 45 minutes at 375°.
Pour soup in small pan; add milk, water, cheese, butter, salt and pepper. Put on stove and heat. Pour over potatoes. Sprinkle with cheese and add slices of bacon on top. Bake at 350° for 1 hour.
Mix butter, sugar and flour. Add eggs, vanilla, dates and nuts. Pack in loaf pan. Bake at 250° for approximately 2 hours.
Mix all ingredients, spray bundt pan. Bake at 350 degrees for 50-60 minutes, cool in pan 1 hour. Invert onto serving plate and dust with confectioners sugar if desired.
Beat eggs. Add oil and continue to beat until it gets thick. Add spices and vinegar and mix completely. Top lettuce with dressing (coat evenly). Sprinkle cheese (to taste) over coated lettuce and toss. Makes 1 quart.
Melt butter in 13 x 9-inch pan. Layer graham crackers in bottom of dish, then pecans, then coconut, then chocolate chips. Pour can of milk over entire pan. Bake at 350° for 25 minutes.
Blend sugar and butter; add eggs one at a time. Then blend by hand (this is important) the flour into mixture. Add vanilla and nuts. Bake at 350° for approximately 40 minutes or until a tooth pick comes out clean.
Brown hamburger in skillet until done and add onion, tomato sauce or tomatoes and green chilies. In a separate pan cook noodles. Drain and add to chile mixture. Top mixture with grated cheese and put in hot oven until cheese mixture is melted.
Cook butter beans until tender. Drain; add to mixture. Cook 30 minutes. Seal.
Cover marshmallows with sweet potatoes, forming balls. Place in shallow dish and bake 15 minutes at 350°.
Preheat oven to 350°. In a large bowl, mix all ingredients. Pour into pie shells. Bake for 35 minutes or until knife comes out clean. Yield: 2 pies.
Place soft rice in a bowl. Add eggs, flour, salt and nutmeg. Beat until smooth. Drop by tablespoon in deep, hot fat and fry golden brown. Sprinkle with powdered sugar. Makes 8 servings.
Melt margarine. Add 3 tablespoons flour; cook until bubbly. Add 2 cups milk; mix well and stir until boils; boil for 1 minute. Add 1 can chicken broth. Add Velveeta; let melt. Add 1/2 cup cooked carrots, diced onions and chopped celery or add 2 cups of cooked vegetables (broccoli, cauliflower, etc.).
Sift flour, measure and sift with baking powder and salt. Cream shortening; add sugar and mix well. Add egg and vanilla, beat well. Mix in flour mixture and 1 cup coconut. Spread in a well-greased 8 x 8 x 2-inch baking pan. Mix together 1/2 cup coconut, butter and granulated sugar. Sprinkle over batter in pan. Bake at 350° for 35 minutes. Cut into squares while warm. Cool in pan. Makes 16 squares.
Mix broth and soup together. Grease sides and bottom of casserole dish with butter. Make a layer of stuffing, layer of chicken and layer of soup/broth mixture. Pour melted butter over broth mixture. Bake at 350° for 30 to 35 minutes.
Melt butter in mixing bowl. Add peanut butter, crumbs and powdered sugar. Smooth into cake pan. Melt chocolate chips. Pour and smooth over top of mixture. Let cool. Cut into squares.
Heat oven to 400°. Spread the coconut in a 9-inch pie plate. Bake until it is light gold, 8 to 10 minutes, stirring several times so it colors evenly. Cool slightly, then transfer to a food processor. Add cookies and process until they are crumbled. Add the melted butter and mix well. Press crumb mixture into bottom and sides of pie plate. Bake until set, about 8 minutes; cool completely on wire rack before filling.
Cook bacon until crispy. Add onions and peppers. Saute until caramelized. Add garlic, tomatoes and vodka. Simmer about 30 minutes to reduce. Add cream and basil. Pour over pasta. Top with Parmesan cheese.
Cut up round steak into individual pieces. Mix soup mix, water, mushrooms and soup into a crock-pot. Place meat in and stir until meat is coated. Allow to cook on low in crock-pot for 6 hours.
Drain beans and save liquid. Fry bacon; drain skillet. Add flour and stir until blended. Add milk and bean liquid. Stir constantly over low heat until thickens. Add cheese and stir until melted. Put in casserole dish and sprinkle with buttered bread crumbs. Bake at 325° for about 20 minutes, uncovered, until crumbs are browned. Sprinkle with crumbled bacon. Serve hot.
Melt butter and add crushed cracker crumbs. Press into a glass baking dish. Bake 5 minutes at 350°. Cool. Beat ice cream and milk together until it thickens like milk shakes. Add pudding mix. Pour over crumb layer. The top may be garnished with reserved crumbs or whipped cream.
Bake cake in two round pans. Make your cake in a punch bowl. Slice cake in half, making 4.
Preheat oven to 350°. Shake flour, gravy mix, garlic powder and water in a 14 x 20-inch oven baking bag. Squeeze bag to blend well. Sprinkle seasoned salt and pepper over chicken. Place in bag. Place carrots and celery around chicken. Close bag. Cut six 1/2-inch slits in top of bag. Bake until chicken is tender, 45 to 50 minutes.
Mix and press first 3 ingredients into a 9 x 13-inch ungreased pan. Bake 20 minutes at 350°.
Mix all ingredients together. Pour into greased baking dish. Top with 1/2 package shredded Cheddar cheese or Cheddar and Monterey Jack cheese mix and bake in 350° oven for 40 minutes. Serve warm with corn chips or tortilla chips.
When mixed, take bits of dough and roll into balls. Press flat with fork (crisscross). Bake 10 to 15 minutes at 350°.
In a small bowl combine all ingredients except chicken, broil or grill 25 to 30 minutes; turning once, brush with ketchup mixture. Cook an additional 5 to 10 more minutes or until chicken is done and tender. While cooking brush with ketchup mixture until chicken is done.
Cook and drain sausage. In 9 x 13 x 2-inch greased pan, line pan with biscuits and pinch to seal. Sprinkle with sausage and cheese. Mix remaining ingredients and beat well. Pour over sausage and cheese. Bake at 425° for 15 to 20 minutes or until set. Let stand 15 minutes. Cut and serve.
Cook the first 4 ingredients until thin string drops from spoon. Pour onto unsalted popcorn; stir constantly.
Brown ground beef and onion. Drain off grease. Place meat mixture in large pan or crock-pot. Add remaining ingredients. Cook slowly for 4 to 5 hours, covered. Remove bay leaves and garlic before serving. Serve on bed of spaghetti and top with grated cheese. Serves 6 to 8.
Mix all ingredients. Form balls. Press down with floured fork. Bake on ungreased cookie sheet at 375° for 10 minutes.
Preheat oven to 350°. Boil potatoes in their jackets until tender. Peel and slice. In a flat buttered 3-quart casserole, layer potato slices and season with salt and pepper. Saute bell pepper and onions in 1/2 cup oleo until tender. In saucepan, combine flour and 1/2 oleo and stir until bubbly. Add milk and cheeses and stir over medium heat until cheese melts. Add onion mixture and pimientos and blend well. Pour over potatoes and bake for 45 minutes. This is best when assembled the day before.
Cook jumbo shells according to package directions for about 10 minutes. Drain well. (Cool in a single layer on wax paper or aluminum foil to prevent sticking together.) Mix together cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell with about 2 tablespoons cheese mixture. Spread a thin layer of sauce on the bottom of a 13 x 9 x 2-inch baking pan. Place the shells, open side down, in a single layer in the pan. Cover with about 2 cups of the sauce. Sprinkle with additional Parmesan cheese, if desired. Bake, covered, with aluminum foil at 350° for about 35 minutes or until hot and bubbly. Heat remaining sauce and serve with shells. Fills about 36 shells.
Drain pineapple, reserving juices. Add water to make 1 cup. Heat to boil, add boiling liquid to gelatin and cream cheese. Beat with rotary beater until smooth. Cool, stirring occasionally. Whip cream. Fold cream, grated carrot and pineapple to cooled gelatin. Pour into individual or single mold. Chill until firm.
Dissolve jello in hot water. Grind cranberries and add sugar. Grind apple, orange (peel too) and nuts. Add to cranberries, then add jello. Just before serving, stir in Cool Whip. Very good!
Mix Kool-Aid with sugar in ginger ale. Mix all ingredients, except sherbet. Chill. After chilled and before serving, add 2 quarts of orange sherbet for foam and decorations. At Christmas, use lime sherbet and lime Kool-Aid.
Heat oven to 400°. Place chips in glass baking dish. Mix beans, 1 cup cheese and salsa until blended. Spread evenly over chips. Mix chicken and seasoning; sprinkle over bean mixture. Top with remaining cheese and onion. Bake 8 to 10 minutes. Top with tomato. Makes 8 appetizers or 4 main dish servings. Ten minutes to prep; 10 minutes to cook.
Mix tea and juice. Pour over ice. Top with raspberries. Garnish with fresh mint, if desired. Makes 8 servings.
Beat butter and sugar. Add eggs, one at a time. Sift flour and baking powder and add to butter mixture alternately with milk, beginning and ending with flour. Add flavorings. Pour into greased and floured tube pan and bake at 325° for 1 to1 1/4 hours.
Sprinkle apple cubes with sugar, lemon juice and salt. Add celery and nuts. Fold mayonnaise into whipped cream. Gently fold into apple mixture. Chill.
Mix, cover with foil and bake 1 hour at 350° in Pam-sprayed pan. Use only the amounts specified even though packages may be larger. Better if fruit is cut into pieces. Serve slightly warm or at room temperature.
Cream shortening and sugar. Beat in egg, molasses and vinegar. Sift together dry ingredients; blend in. Preheat oven to 375°. Roll dough on lightly floured surface. Cut into house shapes. Place 1-inch apart on greased cookie sheet. Bake for 5 to 6 minutes. Cool. Decorate with icing and candies. Makes about 3 dozen.
Use hands and rub shortening into all dry ingredients until it looks like cornmeal. Add milk and stir until dough leaves sides of bowl.
Sift together flour, baking powder, cinnamon, baking soda and salt. Mix all ingredients at high speed with mixer then stir in 1 cup chopped nuts and 1 cup raisins, optional. Bake in greased tube pan approximately 1 1/2 hours at 350°. May also use greased 9 x 13-inch pan and bake 1 hour or 2 (9 x 5-inch) loaf pans for 1 hour and 15 minutes. May be frozen.
Combine cream cheese, mayonnaise, horseradish, hot sauce and Worcestershire sauce in medium bowl; stir well. Add onion, celery and green pepper; stir well. Stir in tuna. Cover and chill. Sprinkle with paprika. Serve with raw vegetables. Yield: 1 3/4 cups.
Line 9 x 13-inch pan with chicken. Cover with soup and milk. Mix stuffing with broth. Saute onions and celery in butter for 5 minutes. Mix with stuffing and broth and sprinkle over top of casserole.	Bake at 350° for 40 minutes.
Bake cake as directed on package except use whole eggs plus 1/2 can Angel Flake coconut. When cake is done, punch holes in top of cake while still hot and pour 2/3 can cream of coconut on cake. When cake is cooled, mix the Cool Whip, rest of cream of coconut and remainder of Angel Flake coconut for cake topping.
Beat cream cheese. Add green onions and beat well. Spread on tortilla shells. Top with ham and celery to desired thickness. Roll up like a jelly roll and wrap in aluminum foil. Put in refrigerator overnight. Slice and put a toothpick through to secure.
Preheat oven to 400°. Use ungreased cookie sheet. Cream butter; add sugar gradually. Cream until fluffy. Add egg and vanilla. Beat well. Sift together dry ingredients. Blend into creamed mixture. Divide dough.
Pour corn into pan. Cook until water is gone. Remove from heat. Add margarine, cream cheese, salt and pepper. Pour into greased baking dish. Bake at 350° for 20 minutes.
Butter a 2-quart casserole; set aside. In a large mixing bowl, combine the corn, sugar, milk, margarine, eggs, salt and spice. Pour into casserole; bake at 325° for 1 hour or until firm. Do not overcook. If left in oven too long, the pudding will weep, that is liquid will run out of it.
In a bowl, dissolve yeast in water. Measure flour; add milk, sugar, salt, egg, shortening and half the flour to yeast. Mix with spoon until smooth. Add chopped almonds, citron, cherries, raisins and lemon rind. Mix well. Add enough of the remaining flour to handle easily.
Mix all ingredients up to the bacon and let stand. Dice and fry the bacon and drain all but 2 tablespoons bacon fat. Mix with other ingredients. Toss with lettuce or fresh spinach, sliced onions, optional.
Mix together all ingredients, except tomatoes. Pour marinade over tomatoes and refrigerate for 2 hours. Serve.
Cream butter and sugar well. Add eggs. Sift flour with salt and soda. Add wheat germ and brewer's yeast. Add dry ingredients alternately with mashed bananas. Bake as mini muffins 15 to 20 minutes. Cool on wire rack.
Spread the sliced apples in a greased 8-inch square pan. Combine brown sugar, flour, margarine and cinnamon. This mixture will be sort of dry. Crumble this mixture over the top of the apples. Bake at 375° for 25 minutes.
Put mashed potatoes into a bowl. Add shortening, sugar, salt and scalded milk; let stand until cold. Add yeast, beaten eggs and flour; knead slightly until smooth. Place in refrigerator to rise gradually.
Cream shortening and brown sugar. Add beaten eggs; beat well. Sift together flour, baking powder and salt and add to mixture. Add vanilla, then pecans. Bake 20 minutes at 375°. Since ovens vary, check in 15 minutes. When cool, sprinkle with powdered sugar. Walnuts may be used. Batter will be thick.
Mix cottage cheese and dry jello. Add Cool Whip. Then mix with other ingredients. Refrigerate for at least 1 hour.
Chill Pet milk good. Whip milk until thick. Add sugar; mix well. Add strawberries; mix well. Put a layer of wafers in a pie plate and then a layer of strawberry filling. Continue until all is used, ending with strawberry filling. Put in freezer. Set out about 15 minutes before serving.
Cream the butter, Crisco and sugar very well. Add eggs (well beaten). Add milk and flour. Beat 4 minutes. Fold in flavoring. Start in cold oven. Bake at 325° for 1 hour and 15 minutes.
Mix eggs, oil, apple juice and 2 teaspoons vanilla. Add flour, sugar, soda, salt and cinnamon until smooth. Add apples, 1 cup chocolate chips and nuts. Stir until mixed well. Bake at 350° for 40 to 45 minutes in 9-inch pans.
Preheat oven to 350°. Defrost artichoke hearts, pat dry and cut in half. Blend all ingredients together and pour in pie crust. Bake at 350° for 45 minutes.
Brown pork in shortening or Pam. Add 1 cup water, bouillon cube and 1/4 teaspoon salt; mix well. Cover and simmer until tender, about 1 hour. Meanwhile, drain pineapple, reserving syrup. Combine brown sugar and cornstarch; add reserved pineapple syrup, vinegar, soy sauce and 1/4 teaspoon salt. Cook and stir over medium heat until thickened. Remove from heat; add sauce and pork. Mix well. Stir in pineapple, green pepper and onion. Cook about 3 minutes more or until vegetables are tender. Serve over hot rice. Makes 6 servings.
Brown meat; add celery and onions and cook until vegetables are transparent. Add remaining ingredients. Save 1/4 cup noodles to cover. Bake 45 minutes at 350°.
Sprinkle steaks with salt and pepper; dust with flour. Brown on both sides in a skillet in which you have rendered out a little of the fat on the steaks. Place in a utility pan or shallow baking dish. Place a slice of pineapple on top of each steak, and put a prune in the center of each pineapple slice. Arrange the sliced carrots around the steaks. Pour in the water and cover. Bake at 300° (slow oven) for 1 1/2 hours or until steaks are tender and well done.
Boil chicken, onion and pepper. Debone chicken. Spray a 13 x 9-inch pan with Pam and place a layer of tortillas to cover pan. Spread chicken and vegetables over tortillas, then layer soup, picante sauce, another layer of tortillas and top with cheese. Cook at 350° until hot and cheese is melted.
Mix sugar, karo and water. Cook until temperature reaches 275 degrees on candy thermometer. Add peanuts and margarine. Cook until lightly brown. Quickly add soda and salt. Beat well to mix and pour into well buttered pan or large cookie sheet.
Coarsely grind tofu in food processor. Saute garlic in olive oil. Stir in tofu. Add soy sauce, tomato puree and paprika. Heat on low for no more than 5 minutes. (Tofu releases moisture if cooked too long!) Tasty on toasted wheat bread and served with black olives!
Combine the cold water, sugar, vinegar and salt and bring to a boil. Reduce heat and stir in gelatine until dissolved. Add onion and lemon juice. Refrigerate until mixture slightly thickens, then add chilled asparagus, pimiento, water chestnuts and celery. Pour into mold and chill until firm. Serve on watercress with dressing of mayonnaise, sour cream and a little curry.
Saute pepper and onion in butter until soft; add flour and blend. Add milk and salt. Boil 2 minutes, being careful not to burn. Add tuna and lemon juice. Put in baking dish. Add Cheese Rolls on top of mixture and bake in oven at 450° for 30 minutes.
Mix soup, sour cream, green chilies and Jack cheese and set aside 4 cups. To the remainder, add the chicken, olives and green onions. Put the mixture with chicken in each tortilla. Roll up and place in baking dish (9 in each dish). Pour 2 cups of the set aside mixture over the top of each dish. Cover with cheddar cheese.
Combine pineapple juice, soy sauce, ginger, garlic, mustard and brown sugar in shallow dish to make marinade. Wrap each water chestnut with a piece of bacon and secure with toothpick. Put in marinade and let stand for 1 hour at room temperature. Drain marinade.
Mix all ingredients well and chill. Remove from refrigerator a few minutes before serving. Yield 3/4 c.
Dissolve Kool-Aid and sugar in 1 quart of water. Add juices, then add enough water to make 3 gallons of punch. Freeze in gallon containers. Remove from freezer 4 or 5 hours before serving; add 1 ginger ale to each gallon and serve slushy.
Cook rice according to directions. Brown sausage. Add vegetables and cook until tender. Mix rice, meat mixture, soup and mushrooms together and place in a casserole. Bake at 325° for 1 hour. An optional garnish is olives, either green or black.
Mix the cabbage, carrots, onion, celery and green pepper well. Boil the vinegar, oil, salt, sugar and celery seed for 3 or 4 minutes. Pour over vegetable mixture while hot. Weight down and let stand until salad is cold. Refrigerate for several hours. Divide into containers and store in refrigerator or freezer. Will keep 3 weeks or more in refrigerator and indefinitely in freezer.
Mix Cheez Whiz, crabmeat, butter and Worcestershire sauce. Split English muffins. Spread with mixture. Bake at 350° for 10 minutes. Serves 6.
How To Cook: Without paring, boil potatoes 30 to 35 minutes. When tender, drain and slip off skins. To bake: Scrub, then dry. Rub with a little vegetable oil. Bake (large) at 350° for 50 to 60 minutes.
Trim off large leaves of broccoli and remove tough ends of lower stalks. Cut into spears. Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 8 minutes or until crisp-tender. Place broccoli in a serving bowl; add tomatoes. Combine lemon rind and next 3 ingredients; stir well. Drizzle over broccoli mixture; toss gently. Makes about 6 servings.