HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti as directed on package; drain. Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in 10-inch skillet over medium heat 5 minutes. Stir in chicken. Cook 2 to 3 minutes, stirring constantly, until asparagus is crisp-tender and chicken is no longer pink in center. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until heated through. Yields 6 servings.
Bring the first 3 ingredients to hard boil; let bubble for a few minutes. Remove from heat. Add the butter; let melt. Add the baking soda; stir until frothy. Pour over popped corn. Form into balls. Makes 16 medium balls.
Mix all well. Place in 8 x 8-inch square pan and freeze. Cut in squares. May be used as dessert or salad.
Thoroughly cream together butter, sugar and vanilla. Add flour and mix well. Stir in chocolate pieces and walnuts. Press mixture into ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in moderate oven at 350° for 25 minutes or until brown. While still warm, cut into bars or squares. Cool before removing from pan. Yields 3 dozen.
Fry bacon and crumble. Mix everything together, including bacon grease. Bake in 300° oven for 1 1/2 to 2 hours.
Wash potatoes and slice in wedges (leaving skin on). Spread out in baking dish (such as one 13 x 9 1/2-inch). Add ingredients and spray generously with nonstick cooking spray (preferably one with a butter flavor). Cover with Saran Wrap and put in microwave oven on High for 20 minutes. Uncover and bake in 475° oven for 45 minutes, stirring often.
Pick over and rinse beans. Put in 4-quart pot with water to cover. Bring to a boil. Cover and remove from heat. Let stand for 10 minutes. Drain. Add stock or water. Bring to a boil. Turn heat to medium-low and simmer 1 1/2 to 2 1/2 hours until tender. Add remaining ingredients halfway through cooking time.
Heat oven to 350°. Arrange chicken pieces, skinned side up, in 12 x 8-inch baking dish. Place onion slices on chicken. Pour salsa over chicken. Bake for 60 minutes or until chicken is fork-tender and juices run clear, basting occasionally. Makes 4 to 5 servings.
Put rice in a pan; put water in pan to just cover rice. Cook for 5 minutes. Melt oleo in a 13 x 9-inch pan and layer ingredients in order given (may use more water if need be). Bake in a 350° oven for 40 minutes or until rice is done.
Mix the ingredients and press onto pizza pan. Bake at 350° for 15 minutes. Cool.
Mix all together. Drop with spoon onto baking sheet. Bake for 10 to 12 minutes at 375°.
Combine cheese and tomatoes (with all liquid) in a microwavable bowl. Heat on full power, stirring every 2 minutes until melted. Serve with tortilla chips.
In a 3-quart casserole dish, combine sugar, evaporated milk and butter. Microwave (uncovered) on High for 7 to 12 minutes, stirring 3 times during cooking. Remove carefully with mitts. Stir in chocolate chips until melted. Blend in Marshmallow Creme and peppermint extract, if desired. Pour into buttered 12 x 8-inch baking dish. Chill until set. Cut into squares.
In a blender, combine banana pieces with pineapple juice, yogurt, kiwi fruit and ice. Secure lid and process until blended. Pour into chilled glasses and serve immediately. Makes 2 servings.
Preheat oven to 400°. Grease a 10 x 6 x 1 1/2-inch baking pan. On a piece of waxed paper, blend crumbs, oregano, paprika and salt. Set aside.
Mix together. Pour into a 9 x 13-inch pan. Bake at 350° for 45 minutes.
Mix flour, sugar and salt. Then egg, melted butter, water and vinegar. Mix well until it has elasticity, then roll out for 2 (9-inch) pie tins. Makes 2 (9-inch) pie plates.
Cover fruit with sugar and then make batter by creaming butter with sugar. Add flour sifted with baking powder. Add the fruit. Cover with boiling water. (Batter will rise to the top while baking.) Bake at 350° approximately 1 hour until firm and lightly brown.
Preheat oven to 375°. Grease and flour 13 x 9-inch pan. Mix sugar, butter and vanilla. Beat in egg. Stir all dry ingredients in. Mix in nuts and chocolate chips. Spread in pan. Bake 12 to 14 minutes. Cool and cut into bars.
Chop cabbage and bacon and cook until cabbage is transparent in a large saucepan. Saute onions until golden brown. Add onions, vinegar, water, salt and pepper to taste to the cabbage and bacon. Simmer 10 minutes and serve.
Boil first three ingredients for about 5 to 10 minutes. Take off heat and add tea bags. Brew for 5 to 10 minutes; strain mixture. Take out cloves and cinnamon sticks (save for potpourri). Add sugar, lemon juice, orange juice and pineapple juice. Stir until sugar dissolves.
Mix all ingredients together in large bowl. Place fish in bowl. Let marinate at least 2 hours, preferably overnight.
Slice potatoes lengthwise in half. Scoop out center of each potato to within 1/4-inch of potato skin. Reserve potato for other use.
Cover the beans with water and soak overnight. Drain the water; cover the beans again with water and parboil. Remove the beans; place in casserole. Mix the water, sugar and molasses. Pour over beans. Place in a 300° oven for several hours. A crock-pot may be used.
Mix well the butter, sugar, egg, almond extract and vanilla. Set aside. In another bowl, mix flour and salt. Add to first mixture. Divide dough in half. Blend red food coloring in one half. Roll 1 teaspoon each of red dough and white dough on a lightly floured board into 4-inch long strips. Place side by side; pinch bottom ends lightly together and twist to form a cane. Press top ends together. Put on ungreased cookie sheet. Bake at 350° for 9 minutes or until lightly browned. While still warm, sprinkle with a mixture of 1/2 cup crushed peppermint candy and 1/2 cup sugar. Makes about 4 dozen.
Boil noodles;	grease	baking	dish; mix eggs, milk, seasoning and cheese; add to noodles. Put in dish and bake at 350° for about 1 hour. Can also put cheese on top to bake.
Combine all ingredients. Pour into greased and floured 9-inch loaf pan. Bake at 350° for one hour. Remove from oven. Brush with melted butter or margarine. Cool and serve.
Cook potatoes and onions until tender. Stir in cream cheese until melted. Add soups, milk, salt, pepper, and garlic powder. Stir until smooth and thoroughly heated. Garnish and serve.
Peel and devein shrimp; set aside. Sprinkle chicken with pepper and garlic powder; place in lightly greased 13 x 9 x 2-inch baking pan. Dot with 2 tablespoons butter and pour wine over top. Broil 8 to 10 minutes or until lightly browned, turning once. Add shrimp; broil 5 to 8 minutes more or until shrimp turns pink, stirring once. Remove from oven, cool slightly.	 Drain drippings and reserve.	Cut chicken in bite-size pieces, set chicken and shrimp aside.
In a 13 x 9-inch baking pan, melt the butter in the oven. Sprinkle crumbs over butter. Pour Eagle Brand evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Bake at 350° or 325° for a glass pan. Cool. Cut into bars. Makes 24 to 36 bars.
Melt jello in boiling water. Put 1 cup of ice, into hot jello, stir until jello is thick. Remove any ice chips that have not melted. Mix in cool whip and strawberries. Pour into pie shell and freeze.
Crush bananas and whip until very light. Cream shortening and sugar; add eggs, then flour, soda and chopped nuts. Add bananas. Turn into greased bread tin. Bake 1 hour at 350°.
Boil chicken until done. Debone and cut into chunks. Place meat in a greased casserole pan (size of lasagne dish). Top with mushrooms. Mix milk, soup and sour cream and pour on top of meat and mushrooms. Make stuffing according to directions on bag. Place on top of meat mixture. Cover tightly with foil. Bake 1 hour at 350°.
Brown ground chuck; add Velveeta cheese and Ro-Tel tomatoes. Continue stirring until cheese has melted, and mixture is creamy. Serve warm with tortilla chips.
Cube, cook and drain potatoes. Mash while hot. Add cream cheese, sour cream, margarine and onions. Place in casserole dish, then cover with melted butter. Sprinkle with Parmesan cheese. Bake in oven until browned lightly and is bubbly (400° oven for 3 minutes). This makes 1 large casserole or 2 regular casseroles, or ingredients can be halved.
Cook sugar, Karo and water until mixture spins a thread. Add peanuts. Cook until light brown. Remove from heat. Add butter and soda. Beat. Pour on buttered cookie sheet and shake until spread out. Cool and break into pieces.
Cook broccoli for 5 minutes; drain. Mix broccoli and all other ingredients together; pour into buttered casserole dish. Sprinkle with crushed Ritz cracker crumbs and dot with butter.
Drain asparagus and peas. Pour in greased casserole dish. Pour undiluted soup and cheese on top. Sprinkle cracker crumbs on top of cheese. Bake at 350° for 30 minutes.
Place cantaloupe wedge on lettuce bed. Arrange shrimp on top of wedge and cover with curried mayonnaise. Garnish with halved grapes.
Spread salmon in a 1 1/2-quart casserole. Sprinkle with lemon juice. Fold in the next 3 ingredients. Blend 1 tablespoon butter with flour in saucepan until smooth; add milk. Cook until thick, stirring constantly. Remove from heat. Stir in paprika and egg. Fold into salmon mixture. Spread bread cubes over casserole; drizzle with butter. Bake at 350° for 25 to 30 minutes. Yields 4 servings.
In large roaster, combine the first 8 ingredients. Combine almond flavoring, honey and oil. Pour oil mixture over dry ingredients and mix well. Spread on 3 cookie sheets. Bake in a 250° oven for 45 minutes to 1 hour, stirring every 15 minutes. Remove from oven and cool on tray. Stir well and store tightly covered.
Combine ingredients, except cheese; place in greased dish. Top with grated cheese. Bake at 350° for 20 to 25 minutes.
Clean head. Cover with water. Cook until meat falls off bone. Grind meat. Add rest of ingredients; mix well. Pack in a loaf pan. Put weight onto mold. Let set until set. Unmold and slice.
Cut cookie dough into 9 equal pieces, then cut these into 36 pieces. Place 1 piece of dough in each (miniature) muffin cup. Bake at 375° for 10 minutes. Unwrap candy; remove cookies from oven. Immediately press candy in center of each cookie. Allow to cool in pan on wire rack for 10 minutes. Carefully remove and place on paper towel to cool. Yield: 36 cookies.
Place potatoes, onions and egg whites in bowl. Sprinkle with salt and pepper. Mix remaining ingredients and pour over potato mixture and toss lightly.
Cook ground beef, onion, and garlic in large skillet. Pour off excess grease. Add mixed vegetables and evaporated milk. Reserve. Bake bottom pie crust for 5 to 10 minutes. Add mixture and place top crust. Vent crust. Bake at 350° until crust is golden brown, about 20 minutes.
Bring water, peppers and ham to a boil in a large nonstick skillet. Stir in yellow rice mix. Cover and cook over low heat for 15 minutes. Stir in peeled, deveined medium-size shrimp and box of frozen cut okra. Cover and cook 7 minutes, stirring a few times, or until shrimp are pink and opaque in center and rice is tender. Serves 4.
Beat cream cheese and drained pineapple juice until creamy. Add pineapple. Mix well. Fold in Cool Whip and mix well. Put in refrigerator overnight.
Beat potatoes, cream, lemon peel, juice, spices and egg yolks until smooth. Reserve 1/3 cup coconut; fold remaining coconut into sweet potato mixture. Beat egg whites until soft peaks form; gradually beat in brown sugar to make a stiff meringue. Fold into sweet potato mixture. Spoon into buttered 2-quart casserole. Top with coconut and almonds. Bake in moderate oven at 375° for 55 minutes or until inserted knife blade comes out clean. Serve warm. Makes 8 servings.
Combine oil, sugar and eggs. Mix well. Measure and sift together flour, soda, salt and cinnamon and add to first mixture. Then add vanilla, nuts and apples. Mix together well. Pour in a tube pan and bake at 300° for 55 minutes.
Cook sausage and onion, bell pepper and tomatoes until done; drain. Add salt and chili powder. Cook spaghetti until tender; drain. Add to sausage mixture; then add milk and sour cream. Pour all into baking dish. Spread grated cheese on top. Bake for 20 to 25 minutes at 350°.
Mix all ingredients and chill for 1 hour. Shape into 1-inch balls (no larger) and bake immediately or freeze on a cookie sheet. Store frozen balls in a plastic bag. Bake 15 minutes at 325° or 30 minutes if frozen. Yields about 8 dozen balls.
Bake our lemon velvet cake mix in layers as directed. Cool. Blend 1 package of our creamy white frosting mix with 3 tablespoons soft butter and 1/4 cup mashed, fresh strawberries or 1/4 cup thawed, frozen strawberries. Beat until smooth, creamy and fluffy. Use to fill and frost cake. Decorate top of cake with 6 to 8 fresh whole strawberries.
Fry bacon until crispy. Drain well on paper towel. Crumble. Rinse spinach carefully. Drain well. Tear spinach into a salad bowl. Clean and slice mushrooms. Cut lemon into thin wedges. Rinse radishes. Slice thinly. Cut eggs into wedges. Add mushrooms, lemons and radishes to spinach. Blend. Garnish salad with the egg wedges. Sprinkle with bacon bits. Add oil-vinegar dressing. May also be served with this salad. Preparation time 30 minutes.
Cream margarine and sugar; add eggs and vanilla. Sift the dry ingredients. Add sour cream to creamed mixture and add dry ingredients. Stir in maraschino cherries and drop on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
In a bowl, beat together the butter and powdered sugar until smooth and creamy. Add vanilla. Blend the flour, salt and baking powder together. Add this mixture to batter and blend well. Add nuts and mix well. Roll dough out into 2 balls. Wrap in plastic wrap and chill for at least 1 hour. Flatten dough out and cut into 15 to 16 equal size pieces. Shape into small logs about the size of your little finger. Place on cookie sheet (ungreased). Bake at 375° for 10 to 12 minutes or until firm but not brown. While warm, roll into powdered sugar. Let cool and roll again.
Put all ingredients in blender. Puree. If fresh strawberries are used, refrigerate for at least two hours. If you use frozen berries, it can be served immediately. Serve in soup bowls. Garnish with fresh mint.
Dissolve yeast in lukewarm water. Set aside. Cream sugar and margarine. Add egg, the 2 cups warm water, salt and 4 cups of flour. Mix and add yeast/water mixture. Beat about 4 to 5 minutes with mixer. Add rest of flour slowly until stiff dough or add by hand. Turn onto board and knead 4 to 5 minutes. Place in greased Tupperware or bowl. Cover and refrigerate until ready to use. Make into rolls and place in greased pan. Let rise 3 to 4 hours. Bake at 400° for 12 to 15 minutes.
Combine tomato, onion, sugar, vinegar, basil and salt in blender. Process until blended. With blender running, slowly add the combined oils. Refrigerate.
Prepare dry toasted French bread. Then heat butter and oil in a 4-quart pan over medium-low heat. Add onions and cook, stirring occasionally, until soft and caramel-colored but not browned (30 to 40 minutes). Stir in flour and cook for 2 minutes to brown lightly. Pour in about 1 cup of the broth, stirring to blend flour and broth. Add remaining broth, water and wine. Bring to a boil; cover, reduce heat and simmer for 30 minutes. Season to taste with salt and pepper.
Combine first 6 ingredients; combine remaining ingredients and add to dry ingredients. Stir only until moistened. Pour into 9-inch square baking pan and bake at 350° for 30 to 35 minutes or until golden brown and tests done.
Brown meat. Remove fat and add next five ingredients. Simmer 5 minutes, uncovered, and stir occasionally. Cook noodles; drain and rinse. Combine rest, except Mozzarella.
Have 8 to 10-cup Bundt pan ready. Drain raspberries and pineapple in sieve. Press fruit to get 2 cups liquid; set aside. Bring 1 cup water to boil. Remove from heat and add jello. Stir until completely dissolved. Stir in 2 cups reserved liquid from fruit. Stir in drained fruit and sour cream until blended. Pour in Bundt pan and refrigerate 8 hours until firm. Unmold.
Brown meat, pepper and onion in skillet. Blend seasoning salt and garlic powder; season to taste. Drain off grease, leaving just a little for moisture. Pour contents into 8 or 10-quart pot. Add kidney beans, tomato juice and water. Stir and heat; bring to a boil. Simmer. Add butter and chili powder. Let simmer 3 hours. Stir occasionally. Serve with rolls or rice.
Grind up in meat grinder the eggs, Colby cheese and ham, then add cream cheese and 2 dashes of Worcestershire sauce. Mix thoroughly with hands. Roll in parsley flakes. Mold with hands like you would a meat loaf. Serve with crackers.
Boil potatoes and eggs. Drain potatoes and mash. Add diced eggs, onion and pickles. Add 1 package Sweet 'N Low and mix with mayonnaise. Salt and pepper to taste.
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipping cream.
Cream together the first 4 ingredients, then add dry ingredients, alternating with wet ingredients. Batter is very thin. Bake in a 9 x 13-inch pan at 350° until it tests done.
Stir until smooth the first 4 ingredients. Add all remaining ingredients and stir. Bake at 350° for 8 to 10 minutes. Makes 7 to 8 dozen cookies. Raisins may be used instead of chocolate chips.
Brown meat and onions. Add salt, pepper, garlic powder and chili powder to taste. Lay six tortillas in a large, greased casserole dish. Spoon meat over. Place half of cheese slices on top. Spread beans over and cover with remaining tortillas. Dilute soup with water and spoon over casserole. Top with rest of cheese. Mash tomatoes and pour on top of casserole. Cover with foil. Bake at 350° for 45 minutes. Let set 15 to 30 minutes before serving. If tortillas are frozen, thaw before using. (An 8 to 10 ounce package of Doritos can be used instead of tortillas.)
Blend all ingredients except coconut in a large bowl. Beat 4 minutes in mixer. Pour in oblong 9 x 12-inch pan. Bake at 350° for 35 to 40 minutes. Remove from oven and let cool.
Wash tuna in strainer with hot water. Add enough water to soup to equal 2 cups. Boil and add dry jello. When cool, add to remaining ingredients, mixing well. Pour into mold or an oblong glass dish. Chill until firm. Serves 8.
Crumble yeast into flour and mix well. Then cut in lard and oleo as for pie dough. Beat egg yolks and egg. Add to dough. Then add milk until you work it into a ball. Grease bowl, put in dough and turn so top will be greased. Cover and refrigerate overnight.
Combine flour, salt, baking soda, baking powder and cinnamon. Beat eggs until light, stir in sugar, oil, zucchini, and vanilla. Add dry ingredients and then the nuts. Pour into greased pans. Bake at 350 degrees for 1 hour. Makes 2 loaves.
Brown hamburger; drain. Add onion, pepper, peas and 3 cans of soup. Add noodles (which have been cooked and drained) and salt and pepper to taste. Add cheese, cut up. Pour into large casserole and top with more chopped cheese. Bake at 350° for 20 minutes.
Cook and drain spaghetti (run cool water over to cool down). Add spaghetti to all vegetables. Mix in Salad Supreme and salad dressing. Refrigerate for at least 5 hours before serving.
In a small saucepan, bring raisins, apple juice and shortening to a boil. Remove from heat and cool. Mix remaining ingredients, except nuts. Stir into raisin mixture. (Then, mix in nuts, if desired.) Spray an 8-inch square nonstick baking pan with cooking spray. Spread dough evenly in pan. Bake in a preheated 350° oven 35 to 40 minutes. Remove from oven. Cool. When cooled, cut into 2-inch bars. (May be stored in a tightly covered container.) Makes 16 bars, 75 calories each (85 calories each with nuts).
Sprinkle half of the nuts on bottom of cookie sheet (with sides), then sprinkle half of the chocolate on top. Cook butter and sugar to 350°, stirring constantly. This is just to the point of burning and gives a caramel flavor. Pour mixture over chocolate and sprinkle rest of chocolate and then nuts. Break into pieces when cool.
Beat with electric mixer until blended. Pour into 9 x 9-inch greased cake pan and bake at 425° for 20 to 25 minutes.
Cook broccoli until slightly tender; drain. Arrange broccoli in greased baking dish, 9 x 13-inch. Place chicken on top. (Optional: Cut chicken into bite-size pieces.) Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with grated Cheddar cheese. Melt margarine; add crumbs and sprinkle over top. Bake at 350° for 25 to 30 minutes.
Bring water, lemon juice, salt and 1 tablespoon oil to a boil. Add flour all at once and stir until dough is thick and smooth. Let dough cool and then put in a churrera or cake decorator with a hole about 1/2-inch wide. Dough is dropped into hot oil, each churro being about 4-inches long. (Test oil first, if oil is not hot enough, churros will separate; if too hot, they'll burn. Use first churro to test.) Churros are done when golden brown. Allow oil to drain well from churros. Sprinkle with sugar and serve hot. Great with hot chocolate.
Combine flour, cheese, salt, pepper and nutmeg in a large mixing bowl. Beat eggs and melted butter, then add to dry ingredients. Mix well. Dissolve yeast in warm milk and sugar. Then stir into egg mixture. Knead as for bread. Let rise until double in bulk. Make small or large loaves and let rise again. Bake at 325° for about 1 hour. If using small pans, a little less time is needed. Be sure it has a healthy tan crust. Enjoy with a meal or between meal snack. Delicious when toasted. This is always served for Easter.
Pour flour in a bowl and season to taste with garlic, salt and pepper. Add enough milk to make a dough. Turn out on lightly floured surface; roll out thin. Cut into 1 1/2-inch strips and then cut strips into 1-inch rectangles. When chicken broth is boiling, add dumplings and cook a couple of minutes. This can be doubled or halved.
Dissolve Kool-Aids and sugar in water. Add frozen juices and stir until dissolved. Refrigerate. Add ginger ale when ready to serve. Yields 1 1/2 gallons.
In skillet over low to medium heat, saute garlic about 5 minutes. Add other ingredients and simmer about 30 minutes. Serve over spaghetti or seafood. Serves 6.
Preheat oven to 350°. Combine all ingredients into a 1 1/2-quart casserole dish. Top with 1/2 cup cheese. Bake about 1 hour. Serves 6.
Mix cream cheese, milk and Equal in large bowl with whisk until smooth. Gently fold in Dream Whip; put in refrigerator. Pour 1 cup milk in bowl; add pudding mix. Beat with whisk until blended, 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with whisk; mix well. Use a graham or baked pie shell; spread cream cheese mixture over bottom of pie shell. Spread pumpkin mixture over cream cheese mixture. Chill in refrigerator. Layers can be put in pie dish with no pie shell to cut down on calories. Will cut out even with no shell.
Heat sugar and syrup until sugar dissolves. Add peanut butter; stir in noodles. Drop on waxed paper to cool. Makes 2 dozen.
Sift flour with soda and salt. Combine dates, sugar, water and butter in a large saucepan. Cook over low heat until it begins to boil. Remove from heat; stir in chocolate morsels. Beat in eggs. Add dry ingredients alternately with juice and milk. Stir in nuts. Bake on a large cookie sheet at 350° for 25 to 30 minutes.
Combine Wesson oil, sugar and eggs. Mix in mixer; add vanilla. Add flour, soda, salt and cinnamon. Dice apples and mix with flour. Cook 45 to 60 minutes at 350°. Raisins can be added.
Combine cream cheese, egg yolks, 3/4 cup sugar and vanilla; beat until smooth. Beat egg whites stiff; fold into cream cheese mixture. Combine 3/4 of graham cracker crumbs and butter; cover bottom of greased 9-inch tube pan with crumb mixture. Pour cake mixture on top of crumbs and bake at 350° for 40 to 50 minutes or until slightly brown. Remove from oven.
In 2 tablespoons of hot oil, brown garlic. Add onion, then the ground meat. Cook 5 minutes on high heat. Season with salt and pepper. Reduce heat. Stir in green beans. Cook for one minute. Then add grated carrots. Stir and cook for one minute. Add soy sauce and bean sprouts. Cook for 1 minute. Cool it off.
Mix all ingredients together and pour into a greased 9 x 13-inch pan. Bake at 400° for 30 minutes or until golden brown.
Bake at 300° for 1 hour and 45 minutes or until done.