HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken tender. Cut in bite-size pieces. Cook spaghetti in broth (do not drain). Saute onion, pepper and celery in 1/2 stick of butter until tender. Mix all ingredients together. Place in 9 x 13 x 2-inch Pyrex dish. Top with grated cheese. Bake at 350° until cheese is melted and casserole bubbly.
Mix shredded cabbage, sliced olives and celery seed. Let stand. Mix all other ingredients in saucepan. Heat but do not boil. Pour over cabbage mixture. Serve immediately.
Mix beef, onion, chili powder and garlic salt. Shape mixture into 4 oblong patties. Spray 12 inch nonstick skillet with nonstick cooking spray; heat over medium high heat. Cook patties in skillet 3 to 5 minutes, turning once, until brown; drain. Stir in tomatoes; reduce heat to low. Cover and simmer about 10 minutes, stirring tomatoes occasionally and turning patties once, until patties are no longer pink in center and juice is clear. This has 7 grams carbohydrates.
Pat ham slices between paper towels to dry. Mix other ingredients together to spreadable consistency. Spread mixture on ham slices. Roll and stick with 5 toothpicks. Refrigerate overnight and slice between toothpicks. Serve attractively.
Saute in butter diced onions and green pepper. Whip eggs with milk; put in pan. Season with Lawry's seasoned salt, pinch of pepper (or lemon pepper) and fresh tomato (cubed). Heat. Add cream cheese, cubed. Put on plate. Crumble bacon on top.
Cream butter and sugar. Add water and vanilla and mix well. Blend in flour and nuts. Chill about 2 hours. Shape into balls or fingers. Bake on ungreased cookie sheet at 325° for 20 minutes. Remove from pan, cool and roll in sugar. Makes 3 dozen.
Combine all ingredients in a 13 x 9-inch pan; stir with a fork until blended. Bake at 350° for 40 minutes. Cool in pan and cut into squares. Sprinkle with confectioners sugar. Enjoy.
Wash tomatoes thoroughly. Remove blemishes and stem ends, cut into quarters. Combine tomatoes, onion, bay leaves, cloves, cayenne pepper and water in large Dutch oven. Cook over low heat about 1 hour.
Fry onions in margarine; melt cheese in soup, milk and water. Add rest of ingredients and mix. Bake in casserole at 350° for 30 minutes.
Beat butter and sugars until creamy and fluffy. Beat in eggs and vanilla. Gradually add sifted dry ingredients; mix well. Stir in oats, chocolate chips and noodles.
Drain and chop artichokes and mix with the rest of the ingredients. Bake until bubbly or microwave for 2 minutes. Serve warm with chips or the cracker of your choice.
Combine all ingredients. Mix 6 to 8 minutes. Bake in a greased Bundt pan 60 minutes at 350°.
In a large mixer bowl at medium speed, beat butter or margarine and cream cheese until light and fluffy. Beat in 1/2 cup sugar, vanilla and salt. At low speed, gradually beat in flour until mixture forms a ball. Divide dough into two portions. Cover and chill for 30 minutes or until firm enough to handle.
Spread romaine lettuce on bottom of large salad bowl. Sprinkle salt, pepper and sugar. Top with 1 cup cheese. Arrange sliced eggs on top of cheese. Make layers of 1/2 bacon and all of the peas. Spoon iceberg lettuce over all. Spoon mayonnaise on top; spread to cover top of salad. Garnish with remaining bacon, cheese and green onions. Cover and refrigerate for 24 hours. Toss just before serving.
Place cubed cheese and Ro-Tel tomatoes in microwave oven safe dish. Cook 5 minutes. Stir. Cook until smooth. Serve with tortilla chips. Excellent on vegetables.
Spread toast with salad dressing. Place 2 slices turkey, 1 slice tomato, 2 slices bacon and 2 lettuce leaves on each of 4 slices of toast. Cover with remaining toast. Cut diagonally into fourths. Yields 4 servings.
Preheat oven to 350°. Cream the shortening and both types of sugar. Add eggs and vanilla; mix well. In a separate bowl, combine flour, oats, soda, baking powder and salt. Blend dry ingredients into creamed mixture. Add nuts and chocolate chips. Mix. Drop by spoonfuls onto cookie sheet. Bake until brown.
Blend together sugar, cocoa, flour and salt. Mix together egg yolks in milk and vanilla. Add hot water to dry ingredients, mixing well, then add egg yolk mixture. Cook 10 minutes or until mixture thickens, stirring constantly. Top with egg white meringue or Cool Whip.
Combine all ingredients and spoon onto 6 hamburger buns. Brush top of buns with butter. Bake on cookie sheet at 400° for 10 minutes.
Melt margarine in pan. Mix other ingredients in a bowl and pour batter into pan. Bake at 400° for 45 minutes or until golden brown.
Heat oven to 350°. Cut margarine in cake mix until creamy. Mix in coconut. Pat mixture lightly into ungreased 13 x 9-inch pan, building sides up. Bake 10 minutes.
Cream together sugar, butter and eggs. In a separate bowl mix cocoa and red food coloring. Mix these into a paste and then add vanilla, salt, buttermilk or milk and vinegar mixture. Then alternate between flour and buttermilk mixture. Pour into other bowl. Then add baking soda and fold in vinegar. Do not beat after added. Bake at 350° for 30 to 35 minutes in a greased pan.
Brown the meat in the oil. While browning, spray a baking dish with nonstick spray. Put the rice in the bottom. Over this, lay the sliced vegetables. Next, layer the meat. Over the meat you can place some more of the sliced vegetables. Mix the soup with 1 can of water and pour over the meat and vegetables. Cover and let it fend for itself in a 350° oven for 1 hour.
In a medium saucepan, combine first 5 ingredients and bring to a boil. Reduce heat. Cover and simmer for 10 minutes or until vegetables are tender. Blend in potato by mashing it slightly against the side of pan with a fork. In a separate bowl, combine 1/4 cup evaporated skim milk with cornstarch until smooth and lump-free. Stir cornstarch mixture and remaining evaporated milk into broth mixture, cooking and stirring until thick and bubbly. Cook and stir 1 minute more, then gradually add cheeses, stirring until melted. Pour soup into four mugs or bowls and serve piping hot.
In a blender, blend at medium speed until smooth and the consistency of ice cream. Makes 3 servings. Only 80 calories per serving.
Line casserole dish with 6 shells. Brown hamburger and onion. Mix all other ingredients. Break remaining shells in mix. Pour over shells and top with cheese.
Layer One: Mix flour, margarine and pecans or almonds. Mix like pie dough. Spread in 9 x 11-inch pan. Bake at 375° for 15 minutes.
Cream the sugar and butter. Add eggs; mix well. Add bananas, flour and baking soda to mixture and fold in the nuts. Grease pan. Bake at 350° for 1 hour and 15 minutes.
Quarter 2 washed, unpared apples and core them. Thinly slice each quarter. In large, hot skillet, brown ham about 2 minutes per side. Remove to cutting board. Add apples and apple juice to skillet; simmer, covered, 5 minutes. Cut ham into 1 1/2-inch squares. Prepare 1 cup Bisquick mix as label directs for dumplings, using 1/2 cup milk. Stir ham into apple mixture. Drop dough by heaping tablespoonfuls on top. Sprinkle with 1/4 cup brown sugar. Cover and cook over medium heat for 10 minutes, or until dumplings are cooked through.
To prepare crust: Mix first 3 ingredients and press into pan. To prepare filling, mix eggs, sugar, vanilla and cream cheese until completely smooth. Mix sour cream and sugar with vanilla and add to the batter. Bake all ingredients together in a preheated oven for 30 minutes at 375°. Cool thoroughly before serving. (Tastes better the second day.)
Mix yeast in warm water with 1/4 cup plus 1 teaspoon sugar. Let foam up. Mix shortening, rest of sugar, salt and eggs; add to first mix along with flour. Knead until smooth on floured surface. Turn in oiled bowl to coat with oil. Cover and let rise. May be baked or stored in refrigerator. Will keep for 4 to 5 days.
Sift flour, soda, salt and cinnamon in a large mixing bowl. Add the rest of the ingredients. Beat on medium speed about 2 minutes. Add raisins or chopped dates and nuts. Drop on greased cookie sheet. Bake at 375° for about 12 minutes.
Combine egg, milk and apple. Stir into dry ingredients. Stir in melted butter. Bake on a hot griddle.
Prepare and bake cake mix in a 9 x 13-inch cake pan using package directions. Dissolve gelatin in boiling water in bowl. Cool. Add strawberries. Mix well. Pierce holes in cake with fork. Pour gelatin mixture over warm cake. Cool completely. Prepare pudding mix with milk using package directions. Spread over cake. Top with whipped topping.
Let come to good boil, then add 4 cups of pecans. Cook slowly to soft-ball. Take off stove; add 1 tablespoon vanilla. Beat until creamy and drop into patties.
Peel the avocado and cut in cubes. Sprinkle with lemon juice. Mix jello in boiling water. Cool. Add pineapple and mayonnaise. Let stand until it starts to set. Add avocado and fold in Dream Whip made as directed. Add nuts.
Mix together. Makes 2 cups dry mix or enough for 6 quarts of tea.
Crush Oreo cookies in zip lock bag or food processor. Mix with margarine and press into a 9 x 13-inch pan. Freeze 1 hour. Soften ice cream and spread on top of cookies. Freeze 1 hour. Melt jar of hot fudge, pour over ice cream. Freeze 1 hour. Spread cool whip over chocolate and top with pecans. Freeze 1 hour or more. Keep frozen until ready to serve.
Dip slices in coating. Heat a thin layer of oil in pan. Add slices. Brown on both sides.
Combine undrained pineapple, 1/3 c. sugar and cornstarch in sauce pan; cook over medium heat, stirring constantly, until thick and clear; cool.
Layer pan with crackers and cheese. Add sliced boiled eggs and asparagus. Pour soup on top. Top with more crackers and cheese. Bake for 20 to 30 minutes at 350°. Serves 10.
Melt chocolate chips. Mix with peanut butter and corn flakes. Drop by teaspoon size balls onto wax paper. Refrigerate until ready to eat.
Cook spinach; drain well. Mix all ingredients together. Bake at 350° for 30 to 40 minutes. Serves 8 to 10.
Mix sugar and flour thoroughly. Sprinkle 1/2 sugar/flour mix on bottom of pie shell. Add rhubarb; sprinkle the rest of sugar/flour mix over rhubarb. Add 1/2 pint of cream. Bake at 400° for approximately 45 to 50 minutes or until crust is brown. Pie will thicken as it cools.
Combine sugar and cornstarch in a saucepan, add milk. Cook and stir over medium heat until thick. Beat a small amount into egg yolk, stir into hot mixture. Cook and stir 1 minute. Add vanilla and cool. Whip cream and fold into cooled pudding.
Combine sugar, cocoa, flour, salt, corn syrup, eggs, melted butter and vanilla in large mixer bowl; beat 30 seconds on medium speed; do not overbeat. Stir in chopped pecans. Pour into unbaked pastry shell. Bake at 350° for 55 to 60 minutes. Immediately arrange pecan halves on top. Cool. (For fullest flavor, cover and let stand one day before serving.)
Cook together vegetables and broth until the vegetables are soft. Rub through a sieve, without draining, or whirl in an electric blender. Add 1 1/2 cups cream or top milk. Salt and pepper to taste. Heat slowly.
Brown ground beef, onion and garlic in a Dutch oven. Add next 6 ingredients. Cover. Reduce heat. Simmer 20 minutes. Serve over hot cooked rice. Serves 8.
Saute onions and green peppers in butter. Stir in chili sauce. Combine 1/2 cup of this mixture with beef, bread crumbs, egg, salt and pepper. Form into a loaf in 8 x 4 x 11-inch shallow baking pan. Bake at 350° for 1 hour. Let stand 5 minutes before serving.
Preheat oven to 375°. Melt butter in small saucepan. Coat bottom and sides of 8 x 8-inch pan with 2 tablespoons of melted butter and sprinkle pan with 3 tablespoons of nuts. Add remaining nuts, brown sugar and water to butter remaining in saucepan; heat to a boil, stirring frequently.
Mix dry ingredients with salad dressing, vanilla and soda. Add powdered sugar icing.
Mix the Cool Whip, pineapple, Eagle Brand and lemon. Pour in crusts. Sprinkle with nuts. Refrigerate at all times.
Preheat oven to 350°. Beat egg, sugar, vanilla, salt and baking powder together until smooth and fluffy. Beat in flour until smooth and well blended. Stir in walnuts and apples. Turn into a lightly greased 8-inch pie plate and bake 30 minutes. Pie will puff up as it cooks, then collapse as it cools. Serve topped with whipped dessert topping or ice milk.
Preheat oven to 350°. Grease well	and flour three 9-inch pans. Sift flour with baking soda and salt. In small bowl, combine chopped apples, nuts and lemon peel.
In a large mixing bowl, mix together flour, baking powder, soda and salt, mixing well. In another medium bowl, beat oleo, eggs and sugar, beating well, then add sour cream and vanilla. Add blueberries to flour mixture, stirring good. Then add the batter, mixing just until all the flour is covered. Have muffin pan ready with baking cups; fill 2/3 full. Cook at 350° for 25 minutes or until brown. This is a good cupcake recipe.
Mix all ingredients together. Bake in preheated 325° oven for 15 minutes. May freeze for later use.	Use miniature muffin tin.
Mix first 5 ingredients well. Place in large casserole dish. Sprinkle with Parmesan cheese and butter. Bake, uncovered, at 325° for 1 hour and 15 minutes.
Combine all ingredients. Cook 1 bag chopped broccoli. Drain and mix. Top with bread crumbs and shredded cheese. Cook in oven at 350° for 25 to 30 minutes.
In large skillet over medium-high heat, cook and stir shrimp and garlic in margarine until just pink. Blend in next 3 ingredients. Serve over rice. Serves 4.
In a 2-quart saucepan combine berries, sugar and water. Bring to a boil. Simmer 5 minutes. Drain juice from cranberry mixture, saving berries and juice. Reheat juice to boiling. Stir in gelatin until dissolved. Add fruit juices. Chill gelatin until consistency of egg whites. Blend in 1/2 of the drained cranberries.
Heat pineapple in saucepan and add jello. Stir in buttermilk. Pour into medium size bowl and refrigerate for 1 hour. Fold in Cool Whip and pour into serving dish. Refrigerate for another hour before serving.
In large skillet, brown ground beef, green pepper, onion and garlic. Drain. Add remaining ingredients. Bring to a boil and reduce heat. Cover and simmer for 50 to 60 minutes or until barley is tender. Stir occasionally. When serving, put sour cream on top, if desired.
Combine all 3 ingredients. Roll into balls. Place onto cookie sheet. Place onto cookie sheet. Mash with fork. Bake at 350° for about 7 minutes.
Mix sugar, flour and cornmeal. Add eggs, then other ingredients. Beat until smooth. Pour into two uncooked pie shells. Bake 45 minutes in 375° oven.
Heat fruit in a 2-quart saucepan until hot. Mix sugar and cornstarch together and add to fruit. Cook until thickened, stirring constantly. Remove from heat. Mix Jiffy cake mix according to package directions.
Combine soy sauce, sugar, sweet cooking rice wine, garlic and ginger. Marinate 24 hours. Best if barbecued.
Combine first 8 ingredients in a blender. Blend just until mixed, about 3 seconds. Add nuts for another second if not already chopped fine enough. Pour into pie shell and bake for 45 minutes at 350° or until filling is puffed and crust is brown.
In a small bowl, combine flour, sage, basil and seasoned salt. Coat chicken. Reserve remaining flour mixture. In a large skillet, melt butter. Brown chicken on all sides. Transfer chicken to slow cooker. Add 1/4 cup reserved flour mixture to the skillet (discarding the rest). Stir until smooth. When mixture begins to bubble. Stir in chicken broth and bring to boil. Boil 1 minute. Pour over chicken. Cover and cook on high for 2 to 2 1/2 hours or until chicken juices run clear. Makes 4 servings.
In a greased 2-quart casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350° covered 35 to 40 minutes or until potatoes are tender. Top with remaining cheese; bake uncovered 10 to 15 minutes more. Yields 6 servings.
Mix beef, onion, bread, milk, egg, parsley, salt, pepper and Worcestershire sauce. Shape in 1-inch balls and brown in shortening. Heat chili sauce and grape jelly until melted. Add meatballs and simmer for 30 minutes. Makes about 4 dozen.
Sort through beans; discard any discolored ones. Soak beans overnight in water to cover. Drain beans.
Melt butter; pour in 9 x 13-inch pan. Cover with hash browns, packed down. Mix remaining ingredients and cover hash browns. Cover with foil; refrigerate overnight. Bake at 350° for 1 hour or until golden brown.
Saute celery and onion in oil or butter. Add remaining ingredients and simmer 15 minutes.	Serve on hamburg rolls.
Cook broccoli until tender. Combine all other ingredients except cheese. Add broccoli, mix well. Pour into casserole. Top with cheese. Mix 1/2 cup melted butter with 1/2 package herb stuffing. Sprinkle over cheese. Bake at 350° for 45 minutes.
Roll meat in flour seasoned with salt and pepper. Brown thoroughly in hot oil. Cover with hot water, simmer 2 hours, adding water if necessary. Add remaining ingredients cook until vegetables are tender, about 30 min. If desired thicken liquid for gravy. This recipe gets better every time it is reheated. 8 servings.
Add additional parsley, peppers, cloves of garlic and lemon after 2 weeks.
Bring water and butter to a boil. Add the flour and beat in eggs, one at a time. Mixture will be very gooey. Spread into greased jelly roll pan (a cookie sheet with sides will work just as well). Bake at 400° for 25 to 30 minutes. While it is baking, it will get all puffy and sort of distorted. Let cool. Beat together pudding, milk and cream cheese. Spread over cooled crust. Spread Cool Whip over pudding mixture. Drizzle with chocolate syrup. Note: If using hot fudge sauce, which is much thicker than chocolate syrup, you may have to put it in a squirt bottle or an icing bag to drizzle it over the Cool Whip. It's a little more work, but it's worth the extra bother.
Cream butter with sugar. Add beaten egg whites with a pinch of salt. Add pecans, vanilla and cornflakes last. Drop by teaspoonfuls on a cookie sheet. Bake in a very slow oven for 1 hour. Watch carefully.
Soak poppy seed in pineapple juice for 1 hour. Combine poppy seed juice, cake mix, pudding, eggs, oil and almond extract. Mix well. Grease Bundt pan with margarine and sprinkle with sugar. Bake 1 hour at 350° or until done.
Spread cream cheese on platter. Mix together in small bowl, shrimp, clams and cocktail sauce. Spread over cream cheese. Serve with crackers.
Bake 6 potatoes. Dice into bite size pieces (with the skins on). Saute the chopped onion in butter. Stir the potatoes and onions together. Add enough milk to cover the potatoes. Salt, pepper and celery salt added to taste. Slightly mash the potatoes. When the milk begins to boil, add the diced cheese and stir until the cheese melts. Serves 3 to 4.
Put layer of pineapple in pan, then layer pie filling, then layer of cake mix. Cover layer of cake mix with slices of oleo. Sprinkle with nuts. Bake 45 minutes to 1 hour at 350°.
Gently mix all ingredients together. Wait at least 2 hours before serving. Best if made one day before serving.
Mix sugar, flour, eggs, flavoring, butter and salt. Mix well. Stir in squash. Pour into 2 pie shells. Bake at 350° for about 45 minutes. Makes 2 pies.
Remove loose leaves and trim ends from sprouts. Add to lightly salted boiling water and cook covered for 8 to 10 minutes or until they are tender but still bright green; drain and rinse with cold water.
Sift flour with baking powder and salt; cut in shortening. Add enough milk to make a drop batter. Drop by spoonfuls into boiling stock. Cover tightly and cook for 10 minutes. Serve at once.
Saute onion and pepper in oil until tender. Add sauce; simmer (turn on lowest heat for at least 15 minutes). Turn off heat; add sliced mushrooms. Wait 5 minutes.
Break bread into pieces in a 9 x 13-inch greased pan. Crumble sausage, brown and drain. Mix eggs, milk, salt and mustard. Add sausage. Pour mixture over bread. Top with cheese. Bake at 350° for 40 to 45 minutes.
Mash squash; add other ingredients and mix well. Pour into greased 1-quart casserole. Bake at 375° for 40 minutes.
Brown sausage and bacon in a large skillet. Add onion and green pepper. Cook until tender. Drain. Add the rest of the ingredients. Heat for approximately 20 minutes. (You'll win the Blue Ribbon every time!)
Sift the flour into a mixing bowl and rub in the butter. Add the egg yolk and enough water to bind to a firm dough. Roll out thinly and stamp out 2-inch circles with a fluted pastry cutter. Press into tiny patty pans and chill for 30 minutes. Preheat the oven to 400°. Fill each pastry case with a crumpled piece of aluminum foil and bake for 10 to 15 minutes. Remove the foil halfway through baking to allow the pastry shells to dry out and become crisp and golden brown.
Cook and stir these ingredients over low heat until the mixture thickens and boils. Place it over boiling water and cook until mixture is smooth and thick. Cool and fill the pie shell. Cover it with a meringue.
If using whole tomatoes, pour	tomatoes into	a large mixing bowl. Crush them	or use the blender. Add remaining ingredients and serve with tortilla chips.	Making this ahead, will give the best flavor.
Mix ingredients. Form into 8 thick or 12 medium thick patties. Preheat frypan; melt 1 tablespoon cooking oil in pan. Fry patties, turning once to brown on both sides. Never let your husband know how easy they are to prepare.
Cook broccoli until crisp and tender. Melt butter; stir in flour. When blended, add chicken broth, stirring rapidly. Continue to cook, stirring, until thick and smooth. Add broccoli and simmer for 5 minutes. Ladle into blender and blend until smooth. Return to saucepan and bring to a boil. Add milk, cheese and nutmeg; stir until cheese melts. Serves 2.
Heat oven to 350°. Beat butter, sugar, egg and vanilla until light and fluffy. Mix in flour, baking soda and salt. Stir in half of the semi-sweet, half of the white chocolate and half of the walnuts. Spread in greased foil lined 9-inch square baking pan. Bake 25 minutes or until toothpick comes out almost clean. Sprinkle with remaining chocolates. Cover with foil and let stand 5 minutes. Swirl melted chocolates with knife to marbleize. Sprinkle with remaining nuts. Cool and cut into bars.
Mix the sugar, cocoa, milk and margarine (cut in small pieces) and bring to a boil. Boil for 2 minutes. Remove from heat. Add vanilla flavoring and peanut butter and stir until melted. Add oatmeal and stir. Drop on waxed paper by spoonfuls.
Saute celery and parsley in butter. Mix in the crabmeat and add other ingredients. Shape into 6 cakes. Dust with cracker meal. Put on a small cookie sheet and bake in a 375° oven for about 15 minutes or until browned.
Mix all together. Put in a hot, greased iron skillet. Bake at 350° until done.
Cut rhubarb in small pieces. Add sugar and water. Cook until rhubarb has mashed up well. Add Jell-O and bring to a boil. Cool and bottle up. Must be kept in refrigerator.
Soak gelatin in 1/2 cup cold water. Heat to boiling the remaining 1 cup of water with the sugar, vinegar and salt. Add gelatin mixture to hot liquid. Stir until dissolved. Cool, then add remaining ingredients, including the can of asparagus (including the liquid for asparagus). Pour into a 7 x 11-inch dish. Chill until set. Cut into squares. Garnish with lettuce and mayonnaise. Makes 10 to 12 servings.
Mix ham, pork, ground beef, eggs, graham cracker crumbs and milk well. Shape into balls. Mix tomato soup, mustard, vinegar and sugar. Pour over meat balls. Bake 1 hour at 350°. Double recipe for sauce, but make each batch separately. Serve over rice or noodles.
Beat with electric mixer on high for 25 minutes or until holds stiff peaks (do not underbeat). Spread on cake, garnish with whole berries.
Cook sausage and onion, drain. Add 3 tablespoons bread crumbs and sauerkraut in a bowl. Combine cream cheese, mustard, pepper and garlic salt. Stir in sausage mixture. Chill. Shape into balls; coat each ball in flour, dip in eggs and milk. Then roll in bread crumbs. Deep fry (takes only a minute or two). Freeze when cool. Heat in oven for 15 minutes when ready to serve (350°). Makes about 35 to 40.