HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the spaghetti; set aside. Chop the onion, slice cucumbers and dice tomatoes; mix together. Add spaghetti, Salad Supreme and 1 bottle Italian dressing.
Mix all ingredients. Pour into graham cracker crust. Chill. Can top with a spoonful of whipped topping and a slice of lemon.
Preheat oven to 350°. In small bowl combine flour, sugar, cocoa and soda. Add remaining ingredients. Beat until well blended. prepare cream cheese topping. Pour chocolate batter into paper-lined muffin cups, filling 1/3 full. Top each with a tablespoon of cream cheese topping. Bake at 350° for 25 minutes until top springs back when lightly touched in center. Cool on rack.
Mix all ingredients except for the vinegar and tomato sauce. Put it through a food chopper. Add vinegar and tomato sauce. Simmer for 2 1/2 hours. Cold pack or pressure. Pressure for pints for 10 minutes at 5 pounds.
Boil chicken in salted water until done and falls off the bone. Dice other ingredients. Cut chicken into small pieces. Mix together and add mayonnaise, salt and pepper.
Place chicken in bottom of casserole dish, cover with soup and sour cream. Spread stuffing over top. Pour broth mixture over top. Bake at 350° for 30 minutes.
Saute 1 1/2 cups finely chopped onion and 1 cup diced green pepper in 3 tablespoons butter for just a few minutes. Add 4 1/2 to 5 cups fresh corn cut from the cob and 1/2 cup light cream. Season with 1/2 teaspoon thyme and salt and pepper to taste. Cover and cook until corn is tender. Makes 8 servings.
Spray a 9 x 9-inch casserole dish. Saute onion in margarine. Combine ingredients and fold in egg whites. Sprinkle with cheese. Bake for 25 minutes at 350° until puffed and light brown.
Cook chicken and debone. Place in baking dish. Mix cream of chicken and celery and sour cream. Place mixture over chicken. Add Stove Top. Bake at 350° until brown.
Mix zucchini, celery, onions and salt in large bowl; place layer of ice cubes on top; cover. Let stand 3 hours; drain well. Combine sugar, dill seed and vinegar in kettle; heat, stirring constantly, to boiling. Stir in vegetables. Heat, stirring several times, just to a full rolling boil. Ladle into hot sterilized jars; place 1 or 2 pieces garlic in each. Seal, following manufacturer's directions. Cool jars, label and date.
Cook potatoes. Cool, peel and slice thin. Cook chopped bacon and drain on toweling. Pour off half fat in pan. Cook onion in remaining fat until transparent.
Arrange artichokes on bottom of an 8 x 8-inch pan. Cover with thawed, well drained spinach. Cream together the cream cheese, milk and mayo. Spread over spinach. Sprinkle dry cheese on top. Bake at 375° for 45 minutes until hot and cheese starts to lightly brown.
Preheat oven to 350°. Combine all ingredients. Place in greased loaf pan. Bake 50 minutes.
In a large bowl mix first five ingredients together. Sift together flour, soda and cinnamon. Add sifted ingredients and fold in apples and raisins or nuts. Bake at 350° in greased Bundt or 9 x 12-inch cake pan for 45 minutes or until top bounces back when touched lightly.
Mix together the pineapple, pie filling and milk. Add Cool Whip and nuts. Chill.
Blend undiluted soups. Reserve 1 cup. Combine remaining soup and rice; pour into shallow baking dish. Arrange pieces of chicken over rice mixture. Sprinkle with salt and pepper. Spread reserved cup of soup over chicken. Sprinkle onion soup mix over. Cover; bake for 1 3/4 to 2 hours at 350°, or until rice is done and chicken is tender. Uncover last 1/2 hour.
Preheat oven to 350°. In heavy saucepan, combine caramels, condensed milk and 1/2 cup Crisco. Over medium heat, cook and stir until melted and smooth. In a medium bowl, combine flour, cocoa, baking soda and salt. In a small bowl, beat sugar and 3/4 cup Crisco until fluffy. Beat in eggs. Stir in water, buttermilk and vanilla. Add alternately with flour mixture, beating well. Spread half of this batter into a greased 9 x 13-inch pan. Bake 15 minutes or until center is set. Spoon caramel mixture over cake. Spread remaining batter evenly over caramel. Sprinkle with nuts. Bake 40 minutes. Loosen from sides of pan while warm. Cool completely.
Crumble yeast into the 1/4 cup of warm water and let dissolve. Pour boiling water over sugar, shortening and salt and let cool. Add yeast, beaten eggs and about 4 cups flour. Beat thoroughly. Add rest of flour and knead until flour is gone. Place in covered, greased bowl in icebox overnight.
Place ingredients in a casserole in order listed. Salt each layer as you place it in casserole. Top with seasoned hamburger balls. Bake for 2 hours at 350°.
Mix jelly and chili sauce in large saucepan over medium heat. Simmer to reduce slightly. Partially cover if mixture splatters. Meanwhile, mix together first 7 ingredients and form into balls about the size or a ping-pong ball, using the palm of your hand in a rolling motion. Place on a non-stick cookie sheet and bake in a preheated oven at 350° for 20 minutes. Drain on paper towels. Put meatballs in sauce and simmer for 30 minutes. Place on serving platter with a toothpick inserted into each meatball. Pour some of the sauce over the meatballs. Serve hot. They will remain warm for quite some time.
Mix all ingredients in baking pan; put in oven at 350° and brown. Stir 2 or 3 times while browning. Take half of mixture and place in bottom of pan and cool.
Spray 9 x 13-inch pan with Pam. Cover bottom with coconut and pecans. Mix cake mix by directions, pour over coconut and pecans. Mix cream cheese, margarine and powdered sugar. Spoon mixture over cake. Bake at 350° for 40 to 45 minutes.
Dissolve yeast, sugar and salt in water. Blend in flour. Place on floured board and knead for 10 minutes. Pinch off small strips. Roll into 12 ropes. Place on ungreased cookie sheet. Brush with beaten egg, then sprinkle with coarse salt. Bake at 425° for 12 to 15 minutes.
Peel, seed and mash avocados. Stir in garlic powder, garlic salt, lemon juice and mayonnaise. Spread evenly in 12 x 8 x 2-inch pan. Spread on sour cream. Strain picante sauce (save liquid for other use). Spoon strained picante sauce over sour cream. Top with green onions and tomatoes. Sprinkle with cheese. Serve with tortilla chips.
Lightly grease 9 x 9 x 2-inch pan. In medium bowl, combine prunes, raisins and nuts; mix well. In small, heavy saucepan, combine sugar, corn syrup and 1/2 cup water. Over medium heat, stirring constantly, cook until mixture starts to boil. Boil to 238° on candy thermometer or until a little in cold water forms a soft ball that flattens on removal from water. Remove from heat; cool 10 minutes. Pour into small bowl of electric mixer; add vanilla and salt. Beat at high speed 5 minutes or until mixture is white and creamy. Stir into fruit mixture; mix well. Turn into prepared pan; press evenly with spatula. Refrigerate 1 hour. Cut into 64 squares. Form each square into an oval; roll in coconut. Store in container with tight fitting lid; place waxed paper between layers. Makes 64.
Heat oven to 350°. Mix all ingredients. Spoon into a 9-inch pie plate. Bake 20 to 25 minutes or until lightly browned. Sprinkle with sliced green onions and chopped tomato, if desired. Serve with tortilla chips or crackers. Makes 2 cups.
Cook meat with onions, salt and pepper. Roast chiles lightly and soak and mesh with onion, garlic and oregano. Fry in oil. Add mixture to cooked meat. Add broth, vinegar and bay leaf. Boil until gravy is thick. Serve in a deep serving dish. Garnish with wedges of avocados, radishes and onions.
Grease a 9 x 13 pan real good. Mix the first 3 ingredients together. Pour in pan (batter will be stiff). Top with the cream cheese, eggs and confectioners sugar mixed together. Bake at 300° for 1 hour.
Mix pudding with milk by hand. Add Cool Whip. Line bottom of 9 x 13 pan with graham crackers. Add a layer of filling, another layer of crackers, layer of filling, etc., until all of filling is used. Top layer should be crackers. Top with chocolate frosting. Refrigerate before serving.
Mash together yeast cake and 1 tablespoon sugar. Add warm water to yeast mixture and dissolve. Look for bubbling of yeast after about 5 minutes to be sure your yeast is active or rolls won't rise. Beat in remaining sugar, salt, eggs and margarine. Add flour. Cover with a warm damp towel and then plastic wrap and place in refrigerator overnight. Three hours before serving, separate dough into two balls and roll out into 15-inch circle. Cut each circle into 12 pie shaped triangles. Form into horns by rolling from the base of the triangle to the apex. Place the point down onto an ungreased cookie sheet. Let rise 3 hours. Bake at 350° for 12 to 15 minutes.
Make jello as directed. Add cranberries and sauce. Mix in nuts and crushed pineapple. Let gel.
Stir all together in a large bowl. Put in a 14-inch ring pan that has been greased and floured. Bake at 350° for 1 hour. Cool and frost with Cream Cheese Frosting.
Have all ingredients at room temperature. Mix and shape into walnut size balls. Bake at 350° for 20 minutes. Serve hot. Freezes well.
Stir eggs into milk, then add rest of ingredients. Stir these ingredients well in the bowl or dish in which it is to be cooked. Sprinkle with cinnamon and mix this in as well or let it stay on top. Cook at 325° until done for approximately 30 minutes.
Cut biscuits into quarters. Mix sugar and cinnamon. Roll biscuit quarters in sugar and cinnamon. Drop in greased pan or angel food pan. Stir to a boil, brown sugar and oleo. Pour over biscuits. Sprinkle with chopped nuts. Bake at 350° for 30 minutes.
Broil the pork chops until no longer pink (this eliminates some fat drippings), approximately 10 to 15 minutes. When chops are cool, break into pieces and place in casserole pan.
Combine cream cheese, sugar and melted butter; add peanut butter. Mix all together until real smooth texture. Fold in Cool Whip until mixed well. Chill until ready to eat. Take out of freezer about one hour before serving.
Combine sugar, cocoa, and salt. Add remaining ingredients and beat for 2 to 3 minutes.
Cook beans until tender; drain and chill. Dice onions, celery and bell pepper and add to beans.
Mix together. Bake in 350° oven for 35 to 40 minutes.
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Combine eggs and milk; brush both sides of chicken pieces with milk mixture. Place a piece of ham and a piece of cheese in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold ends over ham and cheese; roll up, beginning with long side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture and coat well with breadcrumbs. Cover and chill 1 hour. Heat 1/2-inch oil in a heavy skillet; add chicken and pan-fry over medium heat 20 minutes or until golden brown, turning frequently. Drain well. Serve with mushroom sauce, if desired.
Mix cracker crumbs and melted oleo together and form crust in greased 7 1/2 x 12-inch pan. Bake for 10 minutes at 350°. Cool for 15 minutes. Meanwhile, combine cream cheese (room temperature) and powdered sugar, creaming until light and fluffy. Spread mixture carefully over cooled crust. Sprinkle with nuts and set aside. Prepare Dream Whip as directed on package. Spread over nuts. Chill in refrigerator for 30 minutes, then carefully spread cherry pie filling over top. Refrigerate overnight or at least 6 hours.
Mix cider vinegar and sugar. Microwave for about 3 to 4 minutes. Put beets in mason jar (or bowl) and pour mixture over beets. Cover and refrigerate. Will keep for weeks. After beets are gone, put in hard-boiled peeled eggs. Yields 4 servings. Prep time: 10 minutes.
Grease and flour a bundt pan. Mix cake mix, oil, water and eggs for 2 minutes. Add the rest of the ingredients. Bake at 350° for 45 to 60 minutes. When cool, dust with powdered sugar.
Mix soup mix and sour cream. Refrigerate overnight. Slice through entire package of ham. Spread mixture on ham. Roll up slice of ham and secure with toothpick. Repeat process. Serve with crackers.
Cook onion in hot fat until golden brown. Combine remaining ingredients except sausage and add to onions. Cover and simmer for 20 minutes. Slice sausage and add to sauce. Cover and simmer for 15 minutes. Serves 8.
Peel and cut sweet potatoes or yams in half, and parboil 10 minutes. Drain and place in buttered baking dish. Dot the potatoes with butter, and sprinkle with sugar and cinnamon. Add water. Bake 30 minutes or until tender in a 350° oven. Check and baste with own juice often. Serves 6.
Fry bacon in heavy 1-quart saucepan, drain off fat. In 1 tablespoon drippings, lightly brown onion, peppers and celery. Add water and salt. Bring to boil. Stir in rice, tomatoes, sugar and Worcestershire. Simmer until rice is just tender, stirring occasionally. Crumble bacon and stir into rice mixture. Sprinkle cheese over top. Cover and cook over very low heat until cheese melts. Serves 6.
Cream butter. Add 2 tablespoons sugar and vanilla; beat until light and fluffy. Add flour all at once and blend well. Mix in coconut. Chill 15 minutes, then shape into 1-inch balls. Place on ungreased baking sheets and bake at 350° for 15 minutes or until lightly browned. Roll in 10x sugar while still warm. Makes 3 dozen cookies.
Soak squash 3 hours in salt water, then drain. Mix squash in remaining ingredients and boil 30 minutes. Seal in canning jars.
Heat oven to 350°. Mix sugars, margarine, vanilla and egg yolk. Stir in flour. Press dough in ungreased rectangular pan (13 x 9 x 2-inch), with floured hands. Beat egg white and water. Brush over dough. Sprinkle with cashews and press them lightly into dough. Bake about 25 minutes or until light brown; cool 10 minutes. Cut into 3-inch squares. Cut each square diagonally in half. Immediately remove from pan; cool. Drizzle with chocolate. Let stand about 2 hours or until chocolate is set. Yields 24 cookies.
Combine cracker crumbs, salt and pepper. Dredge oysters in crumbs. Place on a baking sheet and freeze until firm. Heat 1 inch of oil to 350°. Fry frozen oysters in oil until golden brown; drain on paper towels. Yield: 4 servings.
Heat oil in large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. (Can be prepared 1 day ahead. Cover tightly and refrigerate.) Cook pasta in large pot of boiling salted water until just tender, but still firm to bite, stirring occasionally to prevent sticking. Drain. Bring sauce to simmer. Add pasta and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes. Divide pasta among plates. Sprinkle with parsley. Serve, passing Parmesan separately. Serves 4.
In a 2-quart saucepan, place carrots, onion, stock, bay leaf and thyme. Cover and cook until carrots are tender, about 20 minutes. Remove bay leaf. Puree. Season with salt, pepper and Tabasco. Stir in cream. May be served hot or cold.
Boil chicken; tear chicken into pieces and place in a greased casserole dish. Mix topping ingredients together. Pour mixture over chicken.
Grease 9 x 13-inch cake pan. Reserve 1 cup dry cake mix for topping. Combine remaining mix, butter and egg. Press into pan.
Boil chicken until tender. Remove meat from bone. Mix chicken, mayo, lemon juice, celery soup, broccoli and curry powder. Place in large casserole dish. Bake at 350° for 25 minutes. Sprinkle with Cheddar cheese, more the better. Bake additional 5 minutes.
Cook sausage until done; crumble, drain and combine with the rest of the ingredients. Pour into well-greased 13 x 9-inch pan. Refrigerate overnight. Bake at 350° for 1 hour. Serves 12 to 15.
Cook pineapple to boiling; stir in the perma flo that has been mixed with sugar, water, salt and beaten egg. Bring to a boil. Remove from heat and cool. To cooled mixture, add the rest of the ingredients and gently fold in until well mixed. Chill until ready to serve.
Mix all ingredients and pour into a 9 x 13-inch baking dish. Bake at 375° for 1 hour. Serves 4.
Cut tomatoes crosswise into halves. Place cut side up in shallow baking pan. Sprinkle cut surfaces with salt. Blend together butter, corn flake crumbs, parsley and garlic. Make upright cuts part way into tomato halves. Spread corn flake crumb mixture over cut surface of tomatoes, pressing mixture gently into upright cuts. Bake in 400° oven for about 10 minutes.
Cook noodles in boiling, salted water just until tender. Drain. Drain tomatoes, reserving 3/4 cup juice. Quarter tomatoes. Stir into noodles along with 1/2 teaspoon salt. Place noodles in an 11 3/4 x 7 1/2 x 1 3/4-inch baking dish. Trim fat from chops. In skillet, cook trimmings until 2 tablespoons fat accumulates. Discard trimmings. Brown the chops in hot fat. Arrange chops over noodles. Sprinkle with onion.
Cream together butter and sugar until light and fluffy. Sift dry ingredients together. Add flour mixture, milk and vanilla to	creamed mixture gradually, beating after each addition. Fold in stiffly beaten egg whites. Spoon batter into 3 greased and floured 9-inch layer cake pans. Bake until cake tests done. Cool and remove from pans.
Combine flour, baking powder and salt in large bowl. Stir in zucchini, cheese and onion; set aside. Combine egg and milk; add to flour mixture, stirring just until moistened. Drop batter into 1-inch hot oil (375°) by tablespoons. Cook only a few at a time, turning once. Fry 2 to 3 minutes until golden brown. Drain on paper towels. Serve hot. Makes 2 dozen.
Mix together eggs and milk. Dip steaks into eggs and mixture and dredge in flour. Heat oil and fry steaks over medium heat for 10 to 12 minutes.
Melt oleo; saute meat and chopped vegetables until clear. Season meat now. Add remaining ingredients. Add 2 cans (soup cans) of water. Bake, covered, at 250° for 2 hours.
Sift together flour, salt, cinnamon and baking soda and set aside. With wooden spoon, mix oil, sugar and eggs. Add vanilla, nuts and chips. Then add flour mixture and mix well. Batter will be thick. Fold in apples. Bake for 1 hour at 350° in tube pan.
Thoroughly combine first four ingredients. Turn into serving bowl and sprinkle with paprika. Chill. Makes about 1 1/4 cups spread or dip.
Stir the milk and lemon juice together until creamy. Add remaining ingredients. Stir together and chill.
Prepare pudding as package directs for pie filling, using milk. Arrange 1 cup banana slices over bottom of crust. Top with prepared pudding. Chill at least 1 hour.
Pack pans with cucumbers, garlic, dill, hot peppers (2 or 3). Add 1 1/2 teaspoons salt and 1 inch of vinegar. Fill with tap water; shake. Put in water bath and boil for 5 minutes.
Mix together. Spread in greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together. Use sauce on ribs, pork chops, chicken or on anything you grill.
Beat eggs until frothy. Add sugar to eggs and beat. Add remaining ingredients. Bake in 9 x 13-inch pan at 350° for 45 to 60 minutes.
Place cabbage, mushrooms, carrots and celery in a 4-quart saucepan. Add water to cover. Add salt and pepper. Cook until all vegetables are done. Drain liquid and serve.
Preheat oven to 325°. Spread coconut and pecans over bottom of greased and floured 9 x 13-inch pan. Prepare cake mix according to package directions. Pour batter over pecans and coconut. Soften margarine and package of cream cheese in microwave and then mix 1 box confectioners sugar, using electric mixer on low setting. Mix until creamy. Spread mixture on top of cake. Bake for 45 minutes. Allow cake to cool in pan. Do not remove.
Brown beef; drain. To the boiling water, add onion and simmer 5 minutes. Add soup, salt and pepper to cooked onion. Cover bottom of 1 1/2-quart casserole with layer of potatoes. Cover with thin layer of ground beef. Top with onion-soup mixture. Continue alternating layers. Bake at 350° for 40 minutes to 1 hour or until potatoes are tender. If needed, add extra water. Makes 4 to 6 servings.
Grease baking dish, layer sliced tomatoes and sprinkle sugar, salt and pepper to taste. In a saucepan, brown bread crumbs, spices and 3 tablespoons butter. Sprinkle on top of layer tomatoes. Sprinkle cheese over top. Dot with remaining 3 tablespoons butter. Bake 45 minutes at 350°.
Make stuffing as directed on package. Add celery and onion. Melt margarine. Add flour and milk, cooking until thickened. Stir in cheese. Add creamed corn and broccoli. Butter a casserole dish. Layer the stuffing, broccoli and cheese mix. Repeat until all used. Sprinkle bread crumbs on top. Bake at 375° for 30 minutes.
In a saucepan, combine egg, sugar and vinegar. Cool to thickening (will have appearance of scrambled eggs). While warm, add cream cheese, onion, pimento or red sweet pepper (optional). Mix well. Keep well covered and refrigerated. Makes approximately 2 cups.
Mix pudding, milk, orange juice and sour cream or yogurt together. Drain cherries, oranges, pineapple and peaches. Put in with pudding mix; add apples and bananas. Mix all together!
Combine all ingredients and mix until smooth. Chill until firm. Roll in ball. Roll in nuts or chopped parsley. Serve with crackers.
Brown sausage. Add garlic and onion. Add salt, pepper, soy sauce and vinegar. Stir and heat. Simmer 15 minutes. Add green pepper and peas. Add 1 cup water (more water, if too thick). Simmer until peppers are tender. Serve over rice. Just add sage to regular ground pork.
Pour lime solution over pickles. Let stand 24 hours. Drain well; wash well. Let stand in clear water 3 hours. Make a solution of vinegar, sugar, celery seed, cloves, spices and salt. Boil and pour over pickles to leave overnight. Boil in solution 35 minutes. Seal hot.
If using beef, you must cook in a crock-pot all day until the meat falls apart. Remove all fat and pull meat apart into shreds. If using chicken, dice up all meat and then cook in about 2 to 4 tablespoons of oil in a frying pan until chicken is done.
In a frypan brown sausage 2 to 3 minutes in water. Add onion and green	pepper. Stir and cook 3 minutes. Pour off drippings.	Blend in flour. Add olives, tomatoes, lima beans and salt. Stir. Put mixture in a 2 quart greased casserole. Cover and bake 20 minutes at 350°. Remove cover and bake 20 minutes longer. Serves 4 to 5.
Mix together and form into small meatballs the ground meat, rice, chopped onion, parsley, dried dill and egg. Roll in flour.
Press 1 package crescent roll dough over the bottom of an ungreased 9 x 13-inch pan. Mix the cream cheese, egg yolk, vanilla, sugar and lemon juice. Pour the mixture over dough. Press the second can of rolls over the filling (gently). Beat egg white and spread over all. Sprinkle with pecans. Bake at 350° for 30 minutes. Sprinkle with powdered sugar.
Roll dough into rectangle shape, 1/4-inch thick. Cream peanut butter and cream together. Spread on dough. Roll up like jelly roll. Slice 1/2 to 3/4-inch thick. Bake in moderate oven for 15 to 20 minutes at 350°. Yields 12 or more rolls.
Combine cream cheese, milk, onion, horseradish and garlic powder. Fold in crabmeat. Spoon into a lightly greased 2 cup baking dish. Bake at 400° for 20 minutes. Sprinkle with Parmesan cheese and serve with crackers or chips.
If tomatoes are small, leave them whole. If they are large, quarter them. Mix sugar, vinegar and salt. Bring to a boil. Add tomatoes, onion, bell pepper and jalapenos. Simmer 15 minutes. Put in jars and seal.
In skillet, cook zucchini and onion in margarine until tender. Stir in seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Place dinner rolls in ungreased pie dish, 10 or 11-inch. Fill and bake at 350° for 20 minutes.
Mix together and microwave for 5 minutes. Beat a little and microwave for 5 minutes. Add the pecans and vanilla. Microwave 2 minutes. Beat until creamy. Drop by spoonful on waxed paper.
Beat first 6 ingredients for 2 minutes; then add remaining ingredients and beat 1 minute. Pour into 3 cake pans, greased. Bake at 375° for 20 minutes or until done. Let cake cool.