HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, cook cauliflower covered in half the chicken broth for 5 to 8 minutes until tender. In saucepan, combine remaining chicken broth, broccoli and dill weed. Cook, covered, for 5 to 8 minutes, until tender. Remove from heat; place cauliflower mixture in blender. Cover until smooth. In saucepan, cook onion in butter or margarine until tender. Add milk all at once and stir until thickened and bubbly. Stir sauce, cauliflower mix and cheese into broccoli mixture; cook and stir until heated and cheese is melted.
Saute onion in oil or shortening of choice. Boil rice, drain and rinse. Combine beans, sauteed onion, cooked rice and cumin in casserole dish. Place in 300 degree oven and cook for 30 minutes or until done.
Skin, bone and grind chicken. Debone chicken and discard all but meat of chicken. Discard wings. Chop meat up and grind if possible. Combine chicken, bread crumbs, onions, tomatoes, coriander, ginger, garlic, garam masala, cumin, red pepper, salt and egg in deep bowl. Mix well in bowl. Divide into 8 equal parts in pan. Heat oil in pan and deep fry chicken mixture to form cutlets. Fry on each side until brown.
Press Ricotta cheese through a fine-mesh sieve into a large bowl. Add skim milk, mayo and sherry; stir well. Drain spinach; press between paper towels to remove moisture. Add spinach, chestnuts, crab, cheese, red peppers, onions and hot sauce to cheese mixture. Stir well.
In a coated skillet, combine ground turkey, onions, celery and brown together. Drain mixture. Add all seasonings and supplements and bring to a boil. Lower heat and add cabbage and mushrooms. Simmer until cabbage is tender, about 10 minutes. Makes 4 servings.
Sift powdered sugar and set aside. In a heavy skillet over low heat mix cocoa, butter and peanut butter until melted. Remove from heat and add alternately powdered sugar and coffee; mix well using as little coffee as needed to make a stiff mixture. Gradually add crushed crackers and mix well. Pour into greased deep pie dish. Chill well before slicing to serve. Keep refrigerated.
Layer apples in a 9 x 13-inch pan. Mix all dry ingredients. Add eggs and mix until crumbly. Spread over apples. Pour 2/3 cup of melted and cooled butter-flavored Crisco over topping. Dot with butter and sprinkle with cinnamon. Bake at 350° for 45 minutes.
Mix all ingredients (my Mom did this by hand, yuk). Spread in ungreased loaf pans (2), 9 x 5 x 3-inches. Cook, uncovered, in a 350° oven until done, about 1 1/2 hours. (Pour off fat carefully after about 1 hour.) Serve with purchased gravy. Makes enough for company and Shepherd's Pie the next night.
Sift together flour, baking powder, salt and sugar. Add shortening and mix in very lightly. Beat eggs and add milk. Pour slowly into flour mixture. Roll out 1/2-inch thick on floured board. Cut into 2-inch squares and fold over into 3-cornered pieces. Place in greased baking pan and brush with milk. Dust with sugar. Bake 20 minutes in hot oven.
Cook beef in large skillet until it loses redness. Drain fat. Stir in macaroni, onion, green pepper, salt and pepper. Cook, stirring, until onion is transparent. Add Hunt's sauce, water and Worcestershire sauce. Cover and simmer 20 minutes. Stir. Let stand 5 minutes with heat off.
Heat bacon over medium heat; add onion, pepper and garlic and cook until transparent and tender. Add and mix well the catsup, vinegar, brown sugar, salt, mustard and pepper. Drain beans and toss lightly with sauce. Place in casserole and bake at 325° for 30 minutes.
Mix vinegar, garlic, salt and pepper. Slowly pour in oil, stirring constantly with fork until well blended. Add tomatoes, cheese, onion and basil; toss to mix. Cover and refrigerate up to 2 days. Stir occasionally.
Cook broccoli as directed on package (or steam fresh); drain. Stir in mushrooms, margarine, salt and pepper. Heat over low heat, stirring occasionally, until mushrooms are hot, about 5 minutes. Cook spaghetti as directed on package; drain. Mix broccoli and mushroom mixture. Toss with spaghetti, low-fat cheese and lemon juice. If desired, top with additional Parmesan and Romano low-fat grated cheeses. Serves 5.
Stir together spaghetti, butter, parmesan cheese and eggs. Press into 10-inch or larger pie plate to make a crust. Fry hamburger, onion & pepper and drain. Add cheddar cheese, then the sauce; stir to mix and pour into spaghetti pie shell. Bake at 350° for 20 min. Add mozzarella cheese and bake 10 min. more. Let stand for 10 min. to set.
Drain tuna. Mix with 2/3 can of Campbell's soup. Add chopped onion. Mix well. Chill for 2 or 3 hours or overnight. Make patty to desired size. Bread patty with bread crumbs, then fry in vegetable oil until golden brown on both sides. With remainder of soup, heat and pour over tuna cakes, if desired. (Do not add milk or water to the soup.)
Blend together all ingredients except chocolate chips. Spread batter in 13 x 9-inch pan. Sprinkle chips on batter. Bake at 325° for 40 to 45 minutes.
Brown ground meat in pot. Add tomatoes, corn and its liquid, rice and taco seasoning. Simmer until rice is cooked. Spoon mixture into Pyrex dish(es). Sprinkle with grated cheese and heat in microwave or conventional oven. Set your table with a bowl of sour cream and another of taco sauce.
Preheat oven to 350°. Drain and chop artichoke hearts and water chestnuts. Then combine all ingredients in an oven or microwave-proof 11 3/4 x 7 1/2 x 1 3/4-inch pan. Bake for 20 minutes or until mixture bubbles. Microwave on High 10 to 15 minutes. Serve hot with cocktail bread or crackers.
Drain the corn, beans and peas. Mix with celery, bell pepper, onion and pimiento. Combine sugar and vinegar; bring to a boil. Cool. Add oil and mix thoroughly with other ingredients. Can be used as a vegetable, salad or with other relish items. Will keep several weeks in the refrigerator.
Preheat oven to 350°. Grease and lightly flour a 9 x 13-inch baking pan. Mix cake mix, 3/4 cup milk and margarine; spoon half the batter into the pan. Bake for 6 minutes, or until it starts to get firm. Melt caramels with the remaining milk. Remove cake from oven. Sprinkle with 1/2 cup chocolate chips and 1/2 cup pecans. Spoon caramel over chips and nuts. Spoon remaining batter on top. Top with remaining chips and nuts. Return to oven; bake for 15 to 20 minutes, or until cake springs back when touched. Cool before cutting.
Mix all ingredients thoroughly. Roll dough onto floured surface; cut biscuits out and bake at 425° for about 10 to 15 minutes or until brown.
Add oil to heated pot and heat until hot. Add onion and garlic. Cook over medium-low heat until onion is soft. Add celery, carrots, zucchini, tomatoes, chickpeas, water and salt and pepper. Mix gently. Cover and bring to a boil. Reduce heat and boil gently, covered, for 10 minutes. Add pasta to boiling soup. Cover and boil gently until pasta is tender, but still firm, about 15 minutes. Remove from heat and stir in parsley and basil.
In a skillet, brown ground meat and drain off any grease or liquid. Sprinkle taco seasoning on to meat. Pour in picante sauce and Velveeta. Stir until cheese is melted and mixture is hot and bubbly.
With fork, mix first 4 ingredients. In a small bowl, beat 1/2 cup water and remaining ingredients. Add to first mixture and blend until dry ingredients are moistened. With hands, mold dough in a ball and chill 15 minutes. Makes 2 double crust 9-inch pies and 1 (9-inch) shell.
Brown ground beef with onion. Drain the grease. Add taco seasoning and prepare according to package directions. Let cool. Spread sour cream in the bottom of a 13 x 9 x 2-inch baking pan. Next, layer the meat, lettuce, tomatoes, cheese and onions (optional). Serve with your favorite taco sauce and dip with nachos.
Mix egg and sugars; add remaining ingredients in order given. Pour into greased 8-inch pie pan. Bake at 375° for 30 minutes. Top with whipped cream or serve warm with a scoop of vanilla ice cream.
Mix 2 cups flour, yeast, sugar and salt in large warm bowl (not too warm, room temperature; no cold draft). Heat in a saucepan the water, milk and oil until very warm to touch. Add to flour, etc. in bowl. Beat with mixer at medium speed for approximately 2 minutes. Scrape bowl. Blend in 3/4 cup more flour at low speed. Beat at high for 3 minutes. It will start to get sticky. Stir in remaining 2 3/4 cups flour. Will make soft dough.
Drain and dry pickles with a napkin. Cover pickles with cream cheese. Roll covered pickle up with a slice of pastrami. Hold meat on pickle by putting toothpicks through pickle. The size of the pickles will determine how many toothpicks are used. Slice between toothpicks. There you have appetizers already on picks, ready to eat.
Dissolve Jell-O in boiling water. Combine cream cheese, sugar and mayonnaise. Combine pineapple, cranberries, Cool Whip and nuts and mix together. Stir in Jell-O that has been cooled. Pour into a square glass baking dish, freeze, cut into squares and serve. Serves 8 to 10. Delicious.
Mix cream cheese, 2/3 of Cool Whip and 10x sugar well and spread over crust. Beat pudding mix and cold milk and pour over cream cheese mixture. Spread 1/3 of Cool Whip over pudding and sprinkle with chopped nut meats. Refrigerate.
Thaw pastry sheets at room temperature for about 20 minutes before unfolding. Place each rectangle on lightly floured board. Cut out about 24 - 2 1/2 inch rounds with biscuit cutter.
Heat oven to 425°. With a sharp pointed knife, make a pocket on each of the 4 pieces of chicken. Wrap each piece of cheese with a slice of Prosciutto. Insert into pockets and secure with a toothpick. Brush with oil, then roll in bread crumbs. Bake, uncovered, 15 to 20 minutes, on each side.
In a 3 to 4-quart saucepan, brown beef with onion and garlic. Remove any grease. Add tomato sauce, cream of mushroom soup and rest of ingredients except sour cream; mix well. Cover and simmer about 30 minutes; stir occasionally. Add sour cream, salt and pepper; reheat, but do not boil. Serve over noodles (the wide ribbon ones). Freeze any leftovers for another meal. Serves 8.
In a small bowl, combine water, chicken bouillon granules and cornstarch until smooth; set aside. In a wok or large skillet, heat 1 tablespoon oil until hot. Add celery, sweet red pepper and onion; cook and stir four minutes or until vegetables are nearly crisp-tender. Remove; set aside, but keep warm. Add remaining oil; add pork. Cook and stir about 3 minutes or until pork is no longer pink. Stir in reserved cornstarch mixture, Worcestershire sauce, caraway seed, salt and pepper; bring mixture to boiling. Stir in apples and vegetables. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve over hot cooked noodles. Makes 4 servings.
Layer ingredients in order listed in a large container. Chill for 24 hours. Toss when ready to serve.
In saucepan, melt oleo; stir in flour and salt. Add chicken broth, cook until thickened and bubbly. Cook 1 minute more. Add lemon juice, parsley, onion, pepper, nutmeg and paprika. Stir in chicken. Cool slightly to soften tortillas. Dip in hot oil for a few seconds or until limp. Spread about 1 tablespoon of chicken mixture over each tortilla. Roll up tightly and secure each roll with wooden toothpicks.
Cream shortening and sugar. Add egg and cream. Add remaining ingredients. Put dabs of dough on pan, then some filling, then finish with a small dab of dough on top. Bake 10 minutes at 375°. Let cook on tray for 10 minutes. Makes about 4 dozen.
Prick cake with large two pronged fork at 1/2 inch intervals. Dissolve jello in boiling water. Add cold water and spoon over cake layers. Chill 4 hours. Mix Cool Whip and thawed strawberries. Frost cake and garnish with sliced fresh strawberries.
Bring sugar, oil, vinegar and ketchup to a boil, stirring constantly. Seed and chop peppers into large pieces. Add peppers to ketchup mixture. Cook until fork tender. (Do not overcook). Cut hot dogs into large pieces and add to mixture.	Puts into hot sterilized jars and seal. Makes 15 pints.
Put cocoa, sugar, butter and flour in pan. Stir in milk and 2 egg yolks. Cook until thick, stirring constantly. Pour into baked pie shell. Put meringue on top and brown.
Drain pineapple and oranges; mix together. Sprinkle dry orange jello over that. Fold in the cottage cheese and Cool Whip. Refrigerate for at least 2 hours.
Combine tuna fish, macaroni, peas, celery and chopped eggs. Add onion juice and salt and pickles. Blend well with enough mayonnaise to moisten. Chill thoroughly and serve on crisp lettuce nest. Garnish with paprika.
Cream butter and sugar. Add beaten yolks and extract. Sift dry ingredients together and add to creamed mixture. Add fruit. Last add beaten egg whites. Grease and line pan of choice with brown paper. This will make one tube cake or two loaf cakes. Bake 2 hours at 250° if baked in loaf pan. Will take longer in tube pan, probably about 5 hours.
Mix all ingredients in bowl until blended into a stiff dough. Drop by teaspoons in pot of boiling, salted water. Simmer 10 minutes. Drain into cold water. Drain again.
Cube pork roast in 1/2-inch pieces. Leave fat on. Brown cubed pork with one chopped onion. Add flour and brown. Add chicken broth and bring to a boil and then add chili powder, cumin, cilantro, garlic, salt and pepper. Reduce heat to simmer and add 1 onion, all chilies and tomatoes. Simmer one hour.
Heat oven to 350°. Use a 9 x 9 x 2-inch baking dish. Mix mayonnaise, mustard and melted butter. Dip the chicken breasts into the mixture and roll in stuffing. Bake, covered, for 30 minutes and uncovered for an additional 25 minutes.
Combine and mix the first 5 ingredients. Add water and blend well. Fold in 2/3 cup chocolate morsels and 2/3 cup pecans. Cover and refrigerate 1 to 2 hours. Form into 1-inch balls. Place 2-inches apart on greased baking sheet and lightly flatten by crisscrossing with damp fork. Bake in preheated 375° oven for 8 to 10 minutes. Cool to room temperature. Yields 4 dozen. After cookies are baked and well cooled, top with pecan half, if desired.
In well buttered 2 qt. casserole arrange in alternate layers potatoes, onions and salt. Repeat 3 times. In a saucepan heat soup, milk and worcestershire sauce. Pour over potato mixture. Cover and bake at 375 degrees for 45 minutes. Remove cover and bake 15 minutes longer.
Cook eggplant in salted water for 30 minutes. Mix all ingredients together and cook in a 350° oven for 30 minutes.
Saute onion in butter until brown. Add livers and 1/2 cup water. Simmer for 5 minutes. Wash rice well and add 4 cups water. Boil 10 minutes. Add chicken livers to rice. Simmer covered until rice is done. Season with salt and pepper.
Combine onion, peppers, tomatoes, picante sauce and cumin in a large skillet. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Stir in beans. In a 13 x 9-inch baking dish, put 1/3 of the bean/tomato mixture. Top with half of the tortillas and then half of the cheese. I slice up some black olives and top the cheese with them. Next, spread 1/3 bean mixture, top with remaining tortillas and then remaining bean mixture. Cover and bake at 350° for 30 to 35 minutes. Sprinkle remaining cheese on top, let stand for 10 minutes. If you like, you can then top the casserole with lettuce, tomato, black olives, sour cream, etc.
In ovenproof dish, cook sausage until lightly brown. Add onion and bell pepper; cook until tender. Stir in rice, broth, tomatoes and seasonings. Bring to a boil. Cover and bake at 350° for 30 minutes or until rice is tender and liquid is absorbed. Fluff lightly with fork. Remove bay leaf.
Chop bacon in small pieces. Cook in large pan or skillet. Drain excess grease and save. Cook bacon, but not crisp. Chop ham into small pieces. Chop green onion tops into small pieces. Add to bacon that's already cooked.
Heat oven to 425°. Prepare pastry. Beat eggs slightly with hand beater; beat in remaining ingredients. Place pastry lined pie plate on oven rack. Pour in filling. Bake for 15 minutes. Reduce oven temperature to 350°. Bake until knife inserted in center comes out clean; refrigerate. Serve with sweetened whipped cream, if desired. Refrigerate any remaining pie immediately. Makes 6 servings, 440 calories per serving.
Combine the first 3 ingredients and bake at 500° for 30 minutes. Take this and crumble real good with the biscuits. Then mix sage, salt and pepper real good. Add eggs and onion. Pour chicken broth over this until the consistency you want. Bake at 450° until brown, about 30 minutes.
In saucepan, combine sugar, evaporated milk, cinnamon and butter; bring to rolling boil over medium-high flame and boil 1 minute. Stir in vanilla, salt and pecan halves. Pour onto lightly buttered baking sheet. Cool and separate pecan halves. Makes 2 to 3 cups.
Mix all, except butter and vanilla, in a heavy saucepan. Cook and stir over low heat until thick. Remove from heat and stir in butter and vanilla. Pour mixture into prebaked pie crust. Top with meringue or sprinkle with 1 (7 ounce) bag chocolate covered peanuts (chopped).
Grate potatoes and add all other ingredients. Put into greased baking dish and sprinkle with paprika. Bake, uncovered, for 40 to 45 minutes at 350°.
Mix all ingredients thoroughly. Stuffs 12 to 14 pound turkey or bake in a lightly greased 9 x 13-inch pan for 30 minutes at 350°.
Combine all ingredients in a large	skillet. Cover skillet and bring mixture to a boil; reduce heat and simmer 20 to 25 minutes, or until rice is cooked. Makes 4 servings.
Combine together; pour over chicken. Bake at 425° for 30 minutes. Makes a breadlike topping. A meal in itself.
Mix dry ingredients together. Mix apples and nuts. Combine oil, eggs and vanilla and add to apples and nuts. Add dry ingredients to apple mixture. Do not use electric mixer. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Prepare cake mix as directed and bake in an 8-inch pan. Cool. Place cake layers, top side up, in two clean 8-inch pans. Poke each cake with a fork in 1/2 inch intervals on the first layer. Top the top and sides with Cool Whip. Garnish and decorate, if desired.
Preheat oven to 325°. Spray or grease 9 x 13-inch pan.
Preheat oven to 350°. Mix all ingredients well and pour into a 13 x 9 lightly greased pan. Bake until golden brown, about 40 minutes.
Mix together oil, sugar and eggs. Blend dry ingredients together and add to mix, mixing well. Then add vanilla and mix well. Stir in white chocolate chips and diced apples. Pour into lightly greased bundt pan. Bake at 325° for 1 hour.
Drain pineapple and spread 1/2 wafer crumbs on bottom of dish. Cream butter and sugar; add egg yolks. Fold in slightly beaten egg whites. Beat all together; fold in pineapple and chopped nuts. Pour mixture over wafer crumbs and top with remaining crumbs. Refrigerate 5 hours or overnight.
Preheat oven to 375°. Lightly grease a 2 quart casserole dish. Wash and peel eggplant. Cut into 2-inch cubes. Simmer covered in small amount of water (salted) for 10 minutes. Drain. Meanwhile, in hot oil skillet, saute garlic until golden brown, about 3 minutes. Remove from heat. Stir in flour, tomatoes, salt, sugar, paprika, pepper and basil. Cook, stirring over medium heat until mixture boils and is slightly thickened. In prepared casserole, layer eggplant alternately with tomato mixture. Top with grated cheese. Bake 20 minutes or until top is slightly browned. Makes 6 to 8 servings.
Saute ground beef until brown. Add onion and cook until tender. Add remaining ingredients and stir over low heat until cheese melts. Serve warm with corn chips.
Season chicken breasts with seasoning and let cool in fridge for about 2 hours. Grill either on the Bar-B-Que or in a skillet. Fry onions and peppers in a separate skillet. Slice chicken when done and combine with onions and peppers. Serve with your favorite rice and beans.
Brown meat and onions and drain off fat. Add Worcestershire sauce and soup; mix well and let cool a little. Place crescent rolls out flat with long sides to middle. Put meat mixture in middle and wrap sides around the meat to form a loaf. Top with cheese and cook at 350° until brown.
Cook pasta according to package directions, except use a large saucepan and 4 cups hot water. Drain.
Open cans of black beans into a saucepan and add a little salt and pepper. Put on low heat. In a frypan, chop bell pepper, onions and bacon. Saute. Drain and put in the black beans and continue on low heat. Clean frypan and brown hamburger. Drain the hamburger and follow directions on taco seasoning. While that is cooking, cut tomatoes into small pieces. Shred cheese and chop or slice lettuce. Place taco shells in a 9 x 13-inch pan with 3 to 4 shells each row.
Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg. Cut butter into flour mixture until it resembles small peas. Stir in pecans. In a glass measuring up, combine pumpkin and half and half. Stir into flour mixture. Dough should be stiff.
Mix ground Spam or Ham, chicken noodle soup, oats, eggs, evaporated milk, pepper, onion and seasonings together. Place in a 9	x 13-inch greased pan. Bake at 350° for 1/2 hour. Remove from oven and top with undiluted cream of mushroom soup and cheese. Bake for an additional 1/2 hour.
Beat together first 3 ingredients. Add dry ingredients and mix well. Bake at 350° for 30 minutes. Makes 2 layers or loaf cake. Grease and flour pans.
Cook mushrooms and onions for 20 minutes in water at a slow simmer. Add carrots and celery; cook 20 minutes more. Add herbs. Make a roux of flour and butter; add to soup. Stir for 5 minutes. Serve hot.
Dissolve jello and sugar in boiling water. Cut cream cheese in pieces and add to jello while hot. Beat with beater. Set until it reaches a liver stage, then mix in undrained fruit and fold in Dream Whip. Refrigerate.
Cream shortening and sugar; add vanilla and egg and beat well. Stir in flour and oats; blend. Spread in 7 x 11-inch pan. Bake for 20 minutes or until brown at 350°. Spread chocolate bits over; when melted, spread with a spatula. Sprinkle with pecans.
Break cauliflower and broccoli into florets and parboil for 5 minutes. Melt 2 tablespoons butter in 1-quart saucepan. Stir in flour and blend well. Gradually add milk and stir until thickened. Add cheeses and stir until melted. Place vegetables in 2-quart casserole dish and sprinkle with ham. Pour cheese sauce over all. Put buttered crumbs around edge of casserole. Bake at 350° for 35 to 40 minutes.
Mix soup mix, sugar, ketchup and water; pour over chicken. Bake for 1 hour or until tender at 350° to 375°.
Cream together butter and sugar until light and fluffy. Add egg, mixing well. Add salad oil, mixing well. Add oats, corn flakes, nuts and coconut, stirring well. Add flour, soda and salt. Mix well and add vanilla.
Chop the green onions, bell pepper and celery and put into a large bowl. Chop up the boiled chicken breasts and add to the vegetables. Add the noodles, Miracle Whip, mustard honey mayonnaise and 1/2 bottle of creamy Italian salad dressing. Put a lid on your bowl and refrigerate overnight. The next day, add the other 1/2 bottle salad dressing and mix well.
Combine first 4 ingredients in a large bowl. Make a well in center of mixture. Combine egg, milk and honey to dry ingredients, stirring just until moistened. Fill cupcake liners 2/3 full. Bake at 400° until done. Remove from pan immediately.
Cook beef in oil. Add onion. Cook until onion is soft. Add ketchup, water, Worcestershire sauce, salt, pepper, mustard and oregano. Mix well. Stir in macaroni. Cover and simmer to blend flavors about 20 to 25 minutes. Just before serving, add Cheddar cheese and sprinkle with Parmesan cheese.
Mix together 1 stick margarine (melted), 1/2 cup powdered sugar and vanilla wafer crumbs. Press into 9 x 13 x 2-inch pan. Beat together egg whites, margarine and remaining powdered sugar for 10 minutes and spread over first layer. Lay bananas on top of second layer. Cover with pineapple. Spread dairy topping over this. Sprinkle with nuts. Freeze.
Mix boiling water and oats; let stand 20 minutes. Beat all cake ingredients well. Pour into greased and floured oblong cake pan. Bake at 350° for 50 or 55 minutes.