HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta until done. Drain in cold water. Chop pepperoni, green pepper, onion, cucumbers and add to pasta. Slice black olives and pour cheese in. Add italian dressing and chill in fridge for 1 hour.
Combine all ingredients in a saucepan. Bring to a boil; stirring frequently. Boil 1 minute. Cool and enjoy on any meat.
Melt chocolate and oil in double boiler or in microwave oven 5 to 6 minutes at 350°. Pour over 6 cups of crisp cereals and nuts. Mix. Put on waxed paper, using a tablespoon. Good for Christmas!
Soften margarine. Crush vanilla wafers, mix with milk and blend into a creamy mixture. Add coconut, walnuts and salt. Blend together well. Bake 1 hour and 15 minutes at 325° in a tube pan.
Mix 3/4 cup sugar, 3 tablespoons cornstarch and salt well. Grate rind of lemon into dry ingredients. Add juice of lemon and egg yolks and mix well. Add a few drops water, if necessary. Boil water and add lemon mixture. Boil 2 or 3 minutes. Add butter.
Mix each package of cream cheese with chopped garlic, sun-dried tomatoes and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable. Slice each jalapeno lengthwise on one side, being careful not to cut the jalapeno in half. Remove the seeds if you can't handle the heat. Depending on the pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in. Fill either a pastry bag or use something that will allow you squeeze and put your filling inside the jalapeno pepper. Be careful to not overfill the pepper; it may squirt while cooking. Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper to soak toothpicks first to prevent burning in the barbecue. Barbecue peppers until they are lightly roasted or until bacon is fully cooked. Cook time is approximately 10 minutes. Prep time: 30 minutes. Yields 10 to 25 poppers.
Mix well oatmeal, flour, sugar, soda, salt and baking powder. Cut in margarine until mixture resembles coarse crumbs. Beat together egg and buttermilk; pour over flour mixture. Add nuts. Stir just until dry ingredients are moist. Spoon into 12 greased muffin tins.
Bake cake as directed and cool. Using wooden spoon handle, poke holes in cake. Pour condensed milk into holes and top with butterscotch caramel sauce. Top with Cool Whip. Sprinkle Heath bars on top. Refrigerate overnight.
In bowl, soak chipped beef in hot water until softened, then drain. Melt butter in saucepan. Add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes. Add chipped beef and season to taste. Serve over toast or biscuits.
In large bowl, combine all the ingredients in order. Put in 9 x 13-inch baking dish. Bake at 350° for 35 to 40 minutes. Insert toothpick; it should come out clean if done.
Cream shortening and sugar; pour boiling water over this. Dissolve yeast in warm water and add to first mixture. Cool a little; combine, then add eggs. Slowly add flour (about 4 cups), then beat thoroughly, slowly adding remaining flour (2 1/2 cups). Place in large greased bowl in refrigerator overnight to rise. Cover with plastic wrap. (Could be used in a few hours.)
Saute garlic in large skillet briefly. Add remaining ingredients and bring to boil, stirring occasionally. Reduce heat and simmer, uncovered, for 45 minutes. Leftovers may be frozen for future use.
Place all ingredients in pot. Simmer for 1 hour. Add 1/2 to 3/4 pound of spirals or bows. Simmer until noodles are cooked. May put in crock-pot and simmer all day. Put noodles in 2 hours before serving.
Stir 1 package soup mix, sour cream and mayo until blended. Thaw spinach and squeeze dry. Stir in spinach, water chestnuts and onions. Cover; chill 2 hours before serving.
Follow package directions for pound cake mix except omit liquid and substitute sour cream. Beat all ingredients well. Pour mixture into a 9 x 5-inch loaf pan. Bake at 350° in oven for 60 minutes. Cool for 10 minutes before removing from pan.
Cook potatoes, mash but don't add milk. Add in cream cheese, sour cream and salts. Beat up with electric beater. Put in casserole. Dot with butter and paprika. Bake for one hour at 350 degrees.
Bring apples, raisins, sugar, Crisco, allspice, cloves, nutmeg, cinnamon, salt and boiling water to a boil and boil for 15 minutes. Cool. Add flour and soda. Bake in a 9 x 13-inch greased pan. Bake at 350° until done (glossy on top or until a toothpick comes out clean).
Melt butter in skillet; add cabbage. Stir and let butter cover all the cabbage well. Cook about 5 to 10 minutes. Add salt, pepper, sugar and cream. Mix well. Cover and simmer about 5 minutes. Do not overcook.
Cook pasta according to package directions; drain and cool by running cold water over pasta. Add Italian dressing and toss pasta. Add remaining ingredients	and toss evenly through salad. Chill in refrigerator for 1 hour.
Blend sugar and mayonnaise into softened cream cheese. Add cranberry sauce and pineapple. Fold in Cool Whip and nuts. Chill.
Microwave sausage and onion for 6 to 7 minutes, or until sausage is cooked. Drain off grease. Add tomato sauce and salsa; mix well. Place Gouda cheese in a 10-inch pie plate or a shallow 1 1/2-quart serving dish. Pour salsa mixture over cheese. Microwave 5 to 6 minutes, or until hot and cheese melts. Serve with your favorite corn chips.
Melt chocolate in the top of a double boiler. In a large bowl, mix together oil and sugar. Stir in melted chocolate. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Stir in flour, salt and baking powder. Fold in chocolate chips. Wrap dough in plastic wrap and refrigerate overnight or for at least 2 hours. Preheat oven to 350°. Prepare greased cookie sheets. Roll dough into walnut-sized balls and then roll balls in confectioners sugar. Place balls 1-inch apart on cookie sheets and bake for 10 minutes or until cookies have white cracks on top showing chocolate beneath. Cookies will crack on top. Remove cookies to a wire rack to cool. Yield: 7 dozen.
Pour boiling water over oats and cool. Mix other ingredients in order given and beat well. Bake in flat pan for 30 to 40 minutes at 350°.
Thaw potatoes. Mix all ingredients well. Top with Rice Krispie crumbs mixed with 4 tablespoons melted butter. Bake 1 hour at 350°.
Cook sugar, milk, cocoa and syrup until it forms a soft ball when dropped in glass of cold water. Remove from heat; add butter, peanut butter and vanilla. After cooled, beat until creamy. Pour into greased dish. Cool. Cut into squares.
Boil chicken breasts and save broth. Remove the skin. Cook spaghetti in the chicken broth and then drain. Chop chicken in bite-size pieces. Also chop onion and peppers. Combine chopped chicken, onion, pepper with soups and Ro-Tel tomatoes. Place in casserole dish.
Mix all ingredients together in a medium bowl. Microwave until apples are tender. Serve. Makes 2 servings; contains 340 calories and 1.2 gm fat.
Saute onion and garlic in olive oil in large pot (cast-iron preferred). Add remaining ingredients and bring to a boil. Reduce heat and cover pot. Cook until potatoes are done. Do not add salt. There is enough in the ham and sausage to flavor the soup. If lower fat is preferred, omit the ham hock or refrigerate and skim.
Soak together bread crumbs and milk. Beat egg yolks until creamy. Chop suet fine and salt. Cut citron into small pieces. Put all together; steam in tight container or bag for 3 to 4 hours.
In large bowl, combine condensed milk and water. Add pudding mix; beat well and chill 5 minutes. Fold in whipped cream. Using a 2 1/2-quart dish, layer wafers, bananas and pudding; repeat. Sprinkle wafer crumbs on top.
Mix well and put in refrigerator. It is better if you let it sit for two days before you eat it.
Mix the ingredients in order given. The batter will be very thick. Bake at 350° for 40 minutes in a 9 x 9-inch pan. This may be served warm with vanilla ice cream, or:
Mix ingredients and let stand 15 minutes so crumbs can soak up moisture. Make in balls. Dip in 1 egg, beaten with 4 tablespoons water. Roll in cracker crumbs or meal and fry 3 minutes in oil.
Cool potatoes; remove skin and shred. Saute onion in 1/4 cup butter until tender; remove from heat. Stir in soup and sour cream. Pour over potatoes. Add cheese. Mix well. Turn into greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight.
Combine cake mix, salad dressing, eggs, water and cinnamon. Mix at medium speed. Stir in carrots and walnuts. Pour in 13 x 9-inch greased baking pan and bake 35 minutes at 350°.
Spoon rice into large mixing bowl. Blend oil, juice, garlic and seasonings. Stir into rice. Let cool. Add remaining ingredients. Serve at room temperature or chill. Makes 6 servings. Per serving: 127 calories, 3.1g protein, 10g fat, 21.5g carbohydrates, 22 mg sodium and 2 mg cholesterol.
Preheat oven to 375°. Cream butter; add sugar gradually. Add eggs and blend until light. Sift together flour, baking powder and spices, alternating with milk to creamed mixture. Stir in mashed figs and pecans. Bake 15 to 20 minutes in small greased muffin pan. Makes 24 muffins.
Combine flour, eggs and beer until the right consistency and allow to set for 1 to 2 hours. When ready to use, beat 2 egg whites and fold into batter. Dry and season shrimp. Dip shrimp in batter and deep fry in shortening or oil.
In a saucepan, combine oleo, sugar and syrup; boil 5 minutes. Add cream of tartar. Stir in soda. Pour over popcorn. Mix well. Pour coated popcorn into a buttered pan. Bake at 200° for 1 hour. Stir every 15 minutes. Great for a snack.
Remove the husks from fresh ears of corn; scrub with a stiff brush to remove silks. Rinse. Wrap each ear in waxed paper; place on paper towels in the microwave. Cook on high power 3-5 minutes for 1 ear, 5-7 minutes for 2 ears, or 9-12 minutes for 4 ears.
Place squash and onion in pan, cover with water and cook 5 minutes. Drain and set aside. Melt 3 tbsp. margarine in heavy saucepan over low heat. Add flour and cook 1 minute. Gradually add milk. Cook over low heat, stirring constantly, until thick and bubbly. Add cheese and stir to melt. Stir in squash mixture and mushrooms. Add salt and pepper. Spoon into greased casserole. Melt remaining margarine and stir in cracker crumbs. Sprinkle mixture over squash. Bake.
Grease and flour 2 Christmas tree cake pans. Preheat oven to 350°. Mix flour, soda, salt, cinnamon, nutmeg and cloves in large bowl. Stir in eggs, reserve 1 white for icing, melted butter, sugar and applesauce; blend well. Stir in dried fruit, raisins and walnuts, mix well. Spread in prepared pans. Pans will be almost full. Bake for 45 minutes or until center springs back when lightly touched with fingertip. Cool in pans on wire rack for 10 minutes. Remove from pans, cool completely. Layers may be wrapped and refrigerated a week before use. May use Snow White Icing.
Cream cream cheese and mayonnaise; add remaining ingredients, except Worcestershire, and mix. Add a couple of drops of Worcestershire. Bake in a greased souffle dish at 350° for 30 minutes, until light brown and bubbly. Serve as a dip or spread with Triscuits or other crackers.
Put beans in baking dish. Fry bacon until crisp. Pour bacon and grease over beans; add other ingredients; stir. Bake at 350° for 3 to 4 hours. Keep beans warm when serving!
Combine first 7 ingredients and beat until	smooth. Sift flour and soda together. Add half of the flour to Crisco mixture and blend.	Blend in buttermilk. Add remaining flour. Mix well. Measure out level	tablespoons of dough on Crisco-coated baking sheet. Flatten cookies by stamping with a flat bottom glass covered with sugar. Bake in 350° oven for 12 to 15 minutes. Yields: 6 1/2 dozen.
Mix ingredients together and bake at 350° for 25 minutes (three 8-inch pans or two 9-inch pans).
Place bottom cake layer on serving platter. In a mixing bowl, stir crushed strawberries and mix into 1 cup whipped topping. Spread half of the strawberry mixture onto cake layer. Top with second cake layer. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve.
Mix sugar and salad dressing. Add water, then flour, soda and cocoa into ingredients. Lastly, add vanilla. Bake in 350° oven.
Cut vegetables into small pieces. Add entire bottle of dressing and Salad Supreme. Add linguini and stir together. Chill about 2 hours before use.
Brown and drain hamburger. Add onion, celery, green pepper and other ingredients. Mix well and let simmer until onions, celery and green peppers are tender. You will need a good sized pot to cook this in after you finish browning all the hamburger. Serve on hamburger buns.
Saute mushrooms in butter. Add soup and sour cream. Mix well. Add the rest of ingredients and simmer. Serve over rice or noodles.
Thaw chicken breast. Stab holes in chicken with fork, then place chicken in baking dish. Cover chicken with chicken broth. Season to taste with salt, pepper, black pepper, cloves, etc.
Mix well the oil, applesauce, eggs and vanilla. Add remaining ingredients. Drop onto a greased sheet. Bake at 350° until light brown.
Save 1/2 cup of each cheese for topping. Mix and beat eggs, add cottage cheese, Jack and Cheddar cheese, crackers, chilies and ham. Pour into buttered or Pam-sprayed 13 x 9-inch baking dish. Bake at 350° for 40 to 45 minutes, covered (with foil). Then top with mixed remaining cheeses. Bake, uncovered, for 10 minutes more. Let set 5 minutes before cutting. Can be frozen. Serve with salsa for those who like it hotter.
Cut up and cook rhubarb with 1 cup and a small amount of water. After cooking, mix jello (just the powder) and add strawberries. Ladle into plastic containers 3/4 full. Freeze until used. Good for 4 weeks when removed from freezer.
Save broth where chicken is cooked to cook spaghetti in. Cook celery, onions and green pepper in butter until color changes. To this, add soups, salt and pepper; simmer for 15 minutes. Then add chopped chicken. Mix additional ingredients to drained, cooked spaghetti. Pour into a long shallow pan. Put grated cheese on top. Cook in a 350° oven until cheese is melted well. Serves 20 people. Freezes well.
Put chicken in a single layer in a pan. Mix remaining ingredients and pour over chicken.	Bake at 350° for one hour.
Place sausage in a 9 x 13-inch casserole dish with rice, celery, soup mix, water and almonds. Cover and bake at 300° for 1 hour.
Drain clams. Add milk to clam juice to make 1 1/2 cups. Melt butter in medium saucepan; stir in flour. Cook until bubbly, stirring constantly. Stir in milk mixture. Cook until thickens; boil 1 minute more. Remove from heat and cool. Beat in egg and clams.
In a large kettle, boil the meat in a gallon of water (add more if needed) until tender. Add all of the other ingredients, except the barley. Boil 45 minutes, then add barley. Stir often and cook 30 minutes more. Remove bone before serving. Serve with crackers. You can freeze this soup in containers, if desired. Serves 12 to 20 people.
Add the sugar to 1 1/2 cups flour; add baking powder, salt, nuts and softened oleo. Mix at medium speed until blended. Add lemon peel and beaten egg, stirring with fork until moistened. Remove 1/2 cup dough. Pat the rest in a 9 x 9-inch greased pan. Add to reserved dough 2 tablespoons flour and roll between 2 sheets of waxed paper to 9-inch square size. Place in freezer for 5 minutes. Spread jam over dough in pan, leaving 1/4-inch border. Take dough from freezer and peel off waxed paper. Cut in strips. Place strips crosswise over jam. In small bowl, combine egg yolk and water. Brush over dough. Bake at 375° for 30 minutes.
Preheat oven to 450°. In a baking pan, place potatoes. Sprinkle with garlic and oil, turning potatoes to coat all sides. Sprinkle with salt and pepper and a liberal coating of paprika. If desired, stir in chopped onions. Bake for 30 minutes. With spatula, loosen potatoes and turn them over. Bake until tender, 15 to 20 minutes longer. Makes 4 servings.
Drain mushrooms. Combine mushrooms, onion, garlic, Italian dressing and capers in small covered container. Marinate for 1 to 2 days in refrigerator.
Mix first 7 ingredients; spread in a greased 13 x 9-inch pan. Bake at 350° for 20 minutes or until tests done, remove. Put marshmallows evenly over brownies, return to oven about 2 minutes. Let cool. In saucepan or microwave, melt peanut butter and chocolate chips, stir in cereal, spread over marshmallow layer.
Mix egg, margarine, flour, salt, sugar and vanilla. Dice enough apples to fill unbaked pie crust. Pour mixture over apples in pie crust. Bake	at 350° for 40 to 45 minutes or until apples are brown.
Mix all ingredients well; pour into unbaked pie crust shell. Bake at 350° for 45 minutes, or until set. Cool. May serve with Cool Whip topping.
Mix all the ingredients well, just until smooth. Pour into three 8-inch cake pans (greased and floured). Bake at 325° for 15 minutes. Cool completely.
Fry the hamburger meat; drain. Slop tortillas through grease. Chop onions; grate cheese. Bring to a boil the soup and water. Add the chili peppers to soup. Fill tortillas with meat, cheese and onions. Roll and place in pan. Top tortillas with remaining meat, cheese and onions. Pour soup over tortillas. Bake in moderate (approximately 350°) oven until soup bubbles, approximately 20 minutes.
Wash peppers; cut off tops and remove seeds. Mince and brown onion in oil. Pour into bowl and add meat. Wash rice, then add salt, pepper and beaten egg. Mix well. Fill each green pepper almost to top with mixture. Place peppers in deep pot. Pour on tomato sauce and enough water to cover. Simmer about 1 hour or until rice is cooked.
Warm butter to room temperature. Cream butter and sugar. Add eggs, one at a time. Beat well between eggs. Add flavorings. Slowly add flour a little at a time. Mix thoroughly. Pour into greased and floured tube pan. Place in cold oven. Bake for 1 hour and 15 minutes at 325°.
Cook turnips, covered, in small amount of boiling salted water, for 10 minutes. Add potatoes and onion and cook until tender. Drain well. Mash vegetables with butter, salt and pepper. Adjust seasonings to taste. Serve hot.
Roll pie crust to 1/8 inch thickness. Spread with layer of peanut butter about 1/16 inch thick. Fold all four of outside edges into the center; roll to 1/8 inch thickness again. Cut into strips 1/2 inch wide from 4 to 6 inches long. Place in hot oven and bake until delicately brown.
Stir together sour cream and mayonnaise until blended. Stir in seasonings. Refrigerate. Serve with raw veggies or with chips.
Hold eggs and butter overnight at room temperature. With a large bowl, beat eggs first, then add butter (one stick at a time). Add other ingredients and beat well. Pour batter into a floured pound cake pan and bake for 1 hour and 40 minutes on top rack at 300°. Take care at end of time and let it cool for 20 minutes.
Combine beef, onion, 1 aig, 1 teaspoon salt, 1/4 teaspoon peppah, 1/4 cup braid crumbs. Press in a 9-inch pie plate. Bake fur 15 minutes in a 425° oven 'n then pore off fat.
Put rice in large casserole dish; add sugar and 2 quarts milk and stir. Sprinkle with cinnamon and add raisins. Add several chunks of butter (about 1/3 cup). Bake at 350° for about 1 to 1 1/2 hours or when rice is done. Stir occasionally or use wire whisk to make it creamy. You may have to add milk. Do not let pudding go dry. Last, add vanilla.
Saute ground beef, onion and garlic in skillet until beef loses redness; drain fat. Add seasonings, Manwich and water; simmer 3 to 5 minutes. In a 2-quart casserole, arrange alternate layers of tortillas, meat sauce and cheese until all used up. Bake at 350° for 20 to 25 minutes. Serves 8.
Cream together the sugars, shortening, egg and water. Add vanilla. Mix together flour, salt and baking soda. Add to sugar mixture, then add oats, raisins and/or nuts.
Mix sugar, eggs and cooking oil well together. Add apples and nuts; mix well, then add flour and flavor. Put into well greased tube pan. Put in cold oven. Turn on to 325°. Bake 1 1/2 hours.
Mix oil, butter and sugar well. Add eggs and beat until its white and fluffy. Then add remaining ingredients and blend well. Spoon onto a greased cookie sheet and flatten. Bake at 375° for 10 minutes or until brown.
Mix all ingredients together and store in a jar with a tight fitting lid. Add 1 to 2 teaspoons of mixture to 1 cup of hot water and serve.
Brown meat and drain fat. Add next 5 items. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles in boiling water; drain and rinse. (Start this when meat is simmering.) Combine rest of items, except Mozzarella cheese, in bowl.
Dissolve jello in hot water. Stir in whole cranberry sauce and ginger ale. Pour into 8 x 8-inch pan or mold. Chill until firm.
Mix brown sugar, corn syrup, peanut butter and salt. Microwave on High 1 to 1 1/2 minutes or until mixture begins to bubble. Stir. Stir in popcorn and peanuts until well coated. Let stand for 5 minutes. Shape mixture firmly into four 3-inch balls with hands dipped in cold water. Place onto waxed paper. Let stand about 30 minutes or until completely cooled. Wrap in plastic wrap. Yields 4 popcorn balls. Contains 310 calories per ball.
Butter all the bread on both sides. Place six slices in a 9 x 13-inch Pyrex dish. Sprinkle on half the cheese and half the ham. Repeat bread, cheese and ham.
Heat oven to 350°. Beat first 6 ingredients in bowl with wooden spoon until creamy and well blended. Add dry ingredients; stir in chocolate chips. Drop by teaspoon 2 inches apart on ungreased cookie sheet. Makes 2 dozen.
Combine rice, soup and chicken broth in a 2-quart casserole. Cover and cook on High in the microwave for 10 minutes. Stir in turkey, mushrooms and salt and pepper. Cover and cook on High for 2 to 3 minutes or until rice is cooked. Let stand 5 minutes. Great use of leftover turkey!
Boil eggs and chicken. Debone chicken and cut up with eggs. Mix remainder of ingredients. Bake at 325° after placing ingredients in pie crust. Cook until crusts are golden brown.
Cook sugar, water and cornstarch until thickened. Remove from heat and stir in jello powder. Let cool. Combine with strawberries and pour into pie shell. Add Cool Whip for topping.
Bake pie crust. Mix 1 cup sugar and 4 tablespoons cornstarch. Mix into 1 cup water. Boil until thickened and clear, stirring constantly. Remove from heat and add 1 box strawberry Jell-O. Let cool completely, add strawberries. Mix well. Put in shell when cool. Cover with Cool Whip. Makes 1 pie. Double to make 2 pies.
Sift together flour and baking powder. Add remaining ingredients. Stir with fork until mixed. Drop by teaspoon into hot oil, 360°. Fry until golden brown, about 3 minutes. Drain on paper towel. Roll in cinnamon and sugar or dip in glaze. Cook 6 at a time.
Preheat oven to 450. Trim visible fat off ham and place ham in roasting pan. Reduce heat to 350. Bake 1 1/2 hours. Dissolve cornstarch in pineapple juice. Combine with butter buds, brown sugar, cloves, allspice in small saucepan; mix well and heat until thick. Add pineapple and pour over ham. Bake 1 1/2 hours, basting with glaze until done.
Melt butter in a 13 x 9 x 2-inch pan. Sprinkle graham crumbs over butter. Sprinkle nuts over crumbs. Scatter morsels over nuts. Sprinkle coconut over morsels. Pour milk over coconut. Bake in a 350° oven for 25 minutes. Cool in pan for 15 minutes. Cut in bars.
Place all ingredients, except flour and eggs, in pan. Cook over low heat until butter melts and sugar dissolves. Remove from heat; stir vigorously. Add flour and slightly beaten eggs. Return to low heat and cook until mixture coats back of spoon.
Melt chips in double boiler. Mix dry ingredients in bowl, pour melted chips over and mix, drop on wax paper and chill.
Melt the first 3 ingredients together in a saucepan and pour over cereal. Pour powdered sugar in a large Tupperware container or Ziploc bag. Add coated Crispix. Close the container and toss until evenly coated with sugar. Dry on foil and store in airtight container.
Combine all together; mix well. Brush on chicken or ham during last 10 minutes or roasting. Makes 1/2 cup.
Mix first 2 ingredients and 1/2 to 1/3 of chipped beef together. Form into a ball and roll in remaining chipped beef. Serve on assorted crackers.