HumbleIntelligence/food-ner-1-Million huggingface dataset:
The sauce can be prepared in the time it takes to bring the water to a boil. In a small saucepan; add olive oil, garlic and salt. Saute this over low heat until it becomes golden, rich brown, stirring often. Place spaghetti into boiling water; cook until tender yet firm to bite. For regular to thick paste, boil about 7 minutes. This is how the Italians like it best! Drain the pasta immediately and place into a warm bowl. There is no need to rinse it if it is cooked al dente. Add the hot garlic, oil and salt to pasta and toss rapidly, coating all strands and add pepper and parsley. Mix the remaining teaspoon of oil with the pasta and serve immediately. This is a good appetizer to hearty meal or with a salad as a low-fat, low cholesterol meal. Be sure to sprinkle the pasta with freshly grated Romano or Parmesan cheese.
Mix first 7 ingredients; add mayonnaise and season to taste. Serve on toasted bread with a slice of tomato and lettuce. Makes a delicious sandwich.
Cut wonton skins in half diagonally. Arrange wonton skins in a single layer on baking sheet coated with vegetable cooking spray. Combine water and next 5 ingredients. Brush evenly on triangles and sprinkle with Parmesan cheese. Bake at 375° for 5 to 6 minutes, or until golden brown. Remove to wire racks to cool. Store in airtight container. Yields about 40 crisps, 15 calories per crisp, 0.4 gm fat, 1 mg cholesterol.
Mix apple slices with sugar, cinnamon and water in saucepan. Cook 10 minutes or until apples are partially cooked. Turn into baking dish.
Fry meat until brown with a little oil. Move meat to side of pan. With the oil, take 2 Tbsp. flour and make a paste. Stir with meat and add remaining ingredients.
Wash mung dal until water washes clean. Put dal in pot. Add water, turmeric, red pepper and salt and bring to a boil. Reduce heat to low; cover pan partially and simmer for 30 minutes, or until dal is tender, but still intact.
Fry bacon in 12-inch skillet until crisp. Add vinegar; heat through. Remove from heat; add lettuce and onions. Sprinkle with sugar, salt and pepper; toss until lettuce is wilted, 1 to 2 minutes. Makes 4 servings.
Make up ahead of time. Drain fruit well. Arrange in 1 1/2-quart casserole in layers using cherries on top. Melt butter; add sugar and curry, then spoon over fruit. Bake 1 hour at 325°. Makes 12 servings.
Mix butter, 1/2 cup of the sugar, salt, egg yolks, flour and milk together until well blended and a soft dough is formed, then chill for 1 hour. Roll out dough to 1/4-inch thickness and cut out 5 to 6 inch rounds. Mix the blueberries with the brown sugar, tapioca and orange rind and spoon on the rounds. Moisten edges of each round with water. Fold dough over filling and press together. Prick top with a fork and place turnovers on a greased cookie sheet. Beat the egg whites until foamy, then beat in 1/3 cup sugar gradually. Brush mixture on top of turnovers. Bake in preheated 400° oven for 10 to 15 minutes or until turnovers are lightly browned. Yields 12 turnovers.
Mix all ingredients. Pour into a 2 1/2 to 3-quart casserole. Bake at 350° for 25 to 30 minutes. Serves 16.
In large bowl, mix all ingredients together. Mix well. Use 1/2 can pumpkin and 1/2 can squash. Pour into 2 loaf pans (sprayed) and 1/2 full another loaf pan. Make another batch. Fill 2 more loaf pans and fill leftover 1/2 loaf. Bake at 350° for 1 hour or until dry. Makes 5 loaves.
Combine all in casserole with lid (bean pot). Bake 5 hours at 250°. Add package of frozen peas during the last hour.
Melt butter; mix with sugar, flour and cocoa. Add eggs one at a time, beating well after each addition. Add milk and vanilla. Pour into pie crust. Bake at 350° for 40 minutes or until firm to touch.
Put in a 12 x 8 x 2-inch dish in the order given. Cover tightly and chill at least 10 hours. It is very pretty in a clear glass bowl.
Cut pineapple chunks in half, if you wish. If you are using sugar, combine it with cream cheese and mix well. Fold in Cool Whip. Add all other ingredients and stir to coat fruit. Place in freezer for at least 1 hour before serving. If kept in freezer, as a reserve for unexpected guests, remove 1/2 hour before serving.
Mix margarine, seasoned salt and Worcestershire sauce in little dish and melt in microwave 1 minute. Mix all "crunchies" together and toss with liquid mix. Microwave 1 1/2 minutes. Stir. Microwave 1 minute. Stir. Microwave 1 final minute. Spread on paper towel covered cookie sheet to cool. When cooled and crispy, jar up or put up in Ziploc baggies.
Soften gelatin in cold water. Beat egg yolks slightly in top of double boiler. Add syrup and cook over hot water until mixture thickens slightly. Remove from stove and add softened gelatin. Stir until dissolved; cool. Combine raspberries and lemon juice and add to other mixture. Chill until slightly thickened. Add salt to egg whites and beat until stiff, but not dry, gradually beating in sugar. Fold into raspberry mixture. Fold in whipped cream. Pile into pastry shell. Chill thoroughly before serving. May be garnished with whipped cream and berries.
Mix soups, cheese and rice together. Put in 9 x 13 dish. Put chicken on top of rice. Open another can of cream of chicken or cream of mushroom; pour over the chicken. Spread with cheese. Cover and bake at 350° for about 1 hour.
Mix rice, soups and milk in 9 x 13-inch baking dish. Lay pieces of the cut-up chicken on top of rice mixture. Cover with dry onion soup, salt and pepper. Bake 1 hour at 350°.
In a mixing bowl, cream shortening and 1 cup sugar until fluffy; add eggs and aniseed. Combine flour, baking powder and salt; add to the creamed mixture. Add apple juice and mix well. On a floured surface, knead until well blended, about 4-5 minutes. Roll dough to 1/2 inch thickness; cut into 2 inch shapes. Place on greased baking sheets. Bake at 375° for 12-16 minutes or until lightly browned. Combine 1/2 c. sugar and cinnamon, roll cookies in the mixture while still warm. cool on wire racks. Yield: About 5 dozen.
Season veal with salt and garlic powder. Dip in egg; then dip in bread crumbs. Fry in butter until browned on both sides. Remove and place in baking pan. Sprinkle Parmesan cheese on top. Saute onions until tender (soft) slowly, seasoning with salt and paprika. Add water during latter stages of cooking and simmer about 10 to 15 minutes. Place slice of cheese on top of veal pieces, then pour onion gravy on top. Bake at 350° for 25 to 30 minutes. Serve with rice or noodles.
Mix ground beef with salt, pepper, egg, minced onion and bread crumbs. Form into balls the size of walnuts. Brown in hot oil. Remove meatballs from skillet. Pour off all fat, except 3 tablespoons. Blend in flour. Stir in remaining ingredients. Bring mixture to a boil. Simmer over low heat 10 minutes, adding more water if necessary. Pour over meatballs in a 2-quart casserole. Bake, covered, in a moderate 350° oven for 1 hour or until vegetables are tender. This may also be cooked on top of stove if simmered slowly. Serves 6.
Heat oven to 375°. Combine peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake at 375° for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to countertop.
Place Potatoes in microwave and cook on high for approximately 10 minutes. Check the tenderness of the potatoes. If more time is needed, cook a few minutes at a time so as not to overcook them.
Cream shortening and sugars. Add eggs and vanilla. Sift flour, soda, salt and baking powder; add to creamed mixture. Add rolled oats and stir in chocolate chips. Drop by rounded teaspoons on lightly greased baking sheet. Bake 8 to 10 minutes in a 350° oven.
Combine flour, sugar, baking powder, soda and cinnamon in a mixing bowl; mix together. Add carrots, oil and eggs. Beat at medium speed for 2 minutes. Grease and flour a 9 x 13-inch cake pan. Bake at 325° for 50 to 60 minutes.
Mix ingredients well and pour into a buttered casserole dish. Bake at 350 for one hour. Stir at 15 minute intervals. Serve as a hot dessert a la mode.
Use four 8-ounce dessert dishes. Divide raspberries in dessert dishes; set aside. Combine boiling water and gelatin in bowl until dissolved. Add ice cubes to cold water to measure 1 1/4 cups. Add to gelatin until slightly thickened. Remove unmelted ice. Pour gelatin in each dessert dish. Refrigerate 20 minutes until partially set.
Wash zucchini but do not peel. Slice in rounds about 1/4-inch thick. Mix remaining ingredients except oil. Toss zucchini in mixture until well distributed. Heat oil in skillet. Add zucchini and saute until browned on both sides, about 10 minutes. Drain on paper towel. Goes well with any meat. Serves 4.
In just 30 minutes, you can now make a delicious main dish with a box of Rice-A-Roni and a few simple ingredients.
Lightly spray 13 x 9-inch glass pan with Pam. Layer hash browns in bottom of pan. Combine mushroom soup, chicken soup, sour cream and 1 cup cheese. Pour over hash browns. Top with 1 cup shredded cheese. Bake at 350° for 45 minutes or until cheese on top is bubbly brown.
Cut Spam into cubes. Brown Spam, onions and mushrooms in a large skillet. Mix mushroom soup and milk together. Add soup mixture to Spam in skillet. Let simmer about 15 minutes; stir frequently.
Slice cookie dough and roll into ball. Put ball in small greased muffin pan. Make thumb print indent into ball. Bake at 350 for 10 minutes. Remove from oven. Put peanut butter cup into center of cookie. Remove immediately from muffin pan to cool. Makes 36 cookies.
Brown sausage and onions; drain well. Mix eggs, soup and milk. Layer sausage, Rice Krispies, then cheese. Cover with egg mixture. Bake at 350° for 40 minutes in a 13 x 9-inch casserole dish.
Mix thoroughly the butter, granulated sugar, eggs and vanilla. Blend in flour and salt. Divide dough into 3 equal parts. To one part, work in a few drops yellow food color and the lemon peel. Repeat with green food coloring and lime peel, yellow/red food coloring and orange peel. Chill for 1/2 hour. Pack into Star and Heart Mold, one flavor at a time. Refrigerate for 1 to 4 hours.
Brown chuck in skillet, drain. Add 1/2 c salsa and taco seasoning mix. In casserole dish, layer tortilla chips, 1/2 ground chuck, chopped tomatoes and shredded cheese. Repeat layers. Bake at 400° until cheese melts. Top with sour cream, salsa, and guacamole.
Drain juice from crushed pineapple. Have cream cheese at room temperature, then work pineapple into the cream cheese with a fork. Form into a ball and roll in chopped nuts on wax paper. Chill overnight and serve with your favorite crackers.
Cream shortening and sugar. Add egg; beat. Sift dry ingredients and mix with shortening, sugar and egg. Add nuts. Roll on wax paper and flatten into 4 slabs. Chill in refrigerator for 2 hours. Slice at an angle and bake 5 minutes on a greased cookie sheet at 375°.
Combine all ingredients in container of an electric blender; process until mixture is smooth. Yield: 1 quart.
Put goat meat into a bowl with curry, pepper, salt, m.s.g., scallion and garlic. Rub together for 1 minute, then leave for 30 minutes to marinate.
Combine spaghetti sauce, wine, oregano, basil and potato in microwave dish. Cover and cook on Medium-high for 4 minutes. Add remaining ingredients and spoon sauce over top. Cover and cook about 12 minutes on Medium-high or until all ingredients are tender. Remove from microwave several times while cooking and rearrange ingredients to ensure even cooking. Let stand 3 minutes.
Blend soft cream cheese and 2 Tbsp. oleo until smooth. Combine all remaining ingredients except bread crumbs, mix well. Separate crescent rolls into 4 rectangles, seal perforations. Spoon 1/2 c. mixture into center of each. Pull 4 corners of dough to center and seal edges. Brush tops with 1 Tbsp. melted oleo and sprinkle with bread crumbs. Bake on ungreased cookie sheet 20 - 25 minutes at 350°.
Cook broccoli in small amount of water for 2 minutes. Drain. Butter a 6 x 9-inch glass dish. Layer chopped broccoli, chopped pepper and	chopped onion in bottom of dish. Beat together the next 5 ingredients until smooth. Pour	over broccoli mixture. Add cheese over top. Bake in 350° oven for 35 minutes. Let stand 15 minutes before cutting into squares to serve.
Mix all ingredients, except nuts. Fold in nuts. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for 15 minutes. Makes 6 dozen.
Spread potatoes evenly in a lightly greased baking dish. Cover with sour cream. Sprinkle with sour cream. Sprinkle with bacon and top with cheese. Bake at 300° for 30 minutes.
Preheat oven to 375°. Brown	meat; drain. Stir in tomato sauce and seasoning mix;	simmer	5 minutes. Unroll dough. Press into bottom and sides of ungreased 12-inch pizza pan. Prick bottom and sides with fork. Bake 10 to 12 minutes or until golden brown. Cover crust with	meat mixture. Top with processed cheese spread. Continue baking until processed cheese spread begins to melt. Top with remaining ingredients. Serve with sour cream, if desired.	Makes 4 to 6 servings.
Combine the juices and sugar. Chill several hours. Just before serving, place ice and juices in punch bowl. Resting bottles on rim, carefully pour in ginger ale and carbonated water. Makes 10 cups.
In a large bowl, combine the coleslaw mix, romaine and onion. In a jar with a tight- fitting lid, combine the oil, vinegar, sugar, salt, pepper and contents of seasoning packet from noodles; shake well. Break noodles into small pieces. Sprinkle noodles, almonds and sunflower seeds over salad; mix well. Drizzle with dressing and toss to coat. Serve immediately.
Beat egg whites and 1/2 cup sugar. Set aside. Cream together butter and 1 cup sugar. Sift flour and baking powder. Add milk alternately with dry ingredients and vanilla. Mix in egg whites and add cold water. Pour into 2 (8 or 9-inch) round layer pans. Bake in moderate oven (325° to 350°) for about 20 minutes.
Combine garlic, soy sauce and vinegar; bring to a boil. Add chicken wings. Cover and cook over high heat for 1 hour, stirring occasionally.
Mix paprika, salt and crumbs together. Dip raw potatoes first in margarine, then in crumbs. Do each piece twice. Put in casserole and pour remaining margarine and crumbs over potatoes. Bake at 350° for 1 1/2 hours.
Mix the first 4 ingredients in a saucepan; heat until boiling. Remove from heat and add the oats, cocoa, peanut butter and vanilla. Drop by the teaspoonfuls about 1-inch apart on waxed paper. Cool and eat. Makes a lot.
Combine flour, salt and sugar in a medium sized bowl. Mix well with a wooden spoon. Stir butter in hot water in a separate bowl. When water has cooled to lukewarm, add yeast and let develop 5 minutes. Add yeast mixture to bowl with flour mixture. Mix until a dough forms that leaves sides of bowl. It will be somewhat sticky. Make a ball of the dough. Let rise in oiled bowl for 45 minutes or until doubled. Shape by pulling and rolling on sheet.
Thaw potatoes in a 9 x 13-inch pan. Mix with other ingredients. Top with 1/2 cup crushed corn flakes, tossed in 1/4 cup melted butter. Bake at 350° for 45 minutes.
Combine first 2 ingredients and spread in 9 x 12-inch pan. Beat together 3/4 cup margarine, sugar and cream cheese. Spread over cookie mixture. Sprinkle with 1 cup chopped nuts. Combine Jell-O, boiling water and fruit. Chill until it begins to set. Pour over mixture in pan. Chill. Top with Cool Whip and nuts.
Combine first 5 ingredients and beat well. Sift together dry ingredients (except powdered sugar) and add to creamed mixture. Drop by scant teaspoonful on ungreased cookie sheet. Bake at 325° for about 15 minutes until light brown. While warm, roll or sprinkle with powdered sugar.
Mix coconut, milk, & vanilla with powdered sugar & nuts. Roll in small balls. Melt wax & chocolate chips in double boiler. Dip balls in chocolate mixture. Then drop on wax paper to cool.
In one bowl, dissolve yeast, sugar and salt in lukewarm water. In another bowl, dissolve Crisco in hot water. Set both bowls aside to cool. Mix together. Add eggs and enough flour to make soft dough, about 6 cups. Leave out about 2 hours or place in refrigerator to rise. Bake at 450°.
Preheat oven to 375°. Coat 2-quart baking dish with cooking spray.
Drain beans; put in glass casserole dish. Pour golden mushroom soup over beans. Cover with onion rings. Bake at 350° for 25 minutes.
Cream the shortening, sugar and molasses. Add dry ingredients and water. Drop and flatten with glass. Bake about 8 minutes at 400°.
Melt butter and saute onions. Add vegetables, broth, and seasonings. Cook until vegetables are tender. Pour into blender - fill blender half full at a time. Blend until smooth. Pour back into pot. Add half and half. Head - Do NOT boil. Add croutons if desired.
Cut thin slice from stem of peppers. Remove all seeds and membranes. Wash inside out. Cook pepper in boiling, salted water 5 minutes and drain. Cook hamburger and onion together. Drain. Combine to this the rice, large tomato sauce, Worcestershire sauce, salt, pepper and garlic salt. Heat together thoroughly. Salt insides of peppers and stuff each pepper with hamburger mixture. Stand upright in ungreased baking dish and pour remaining sauce over tops of peppers. Cover. Cook at 350° for 1 hour. Uncover. Add cheeses and cook 15 minutes longer.
Steam veggies. Mix soup and sour cream. Add to veggies. Melt margarine and mix with stuffing mix. Put stuffing mix in bottom of a 9 x 13-inch pan. Reserve 1/3 for top. Put veggies on top. Sprinkle top with reserved topping. Bake at 350° for 35 minutes.
Heat oil in pan. Drop by spoonful until brown and done. Roll in sugar mixed with little cinnamon or nutmeg.
In a bowl, combine whole cranberries, pecans, mixed fruit, dates, raisins and orange peel with 1/4 c. flour and mix to coat; set aside. In another bowl, combine sugar, baking powder, baking soda, salt and remaining flour; set aside. In a large bowl, beat eggs, then mix in orange juice, shortening and water. Add the flour mixture and stir until just combined. Fold in the cranberry mixture. Spoon into 3 greased and waxed paper lined 8-1/2 x 4-1/2 inch loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Cool 10 minutes in the pans and then remove to wire racks. Remove waxed paper and let cool completely on the racks.
In a 9 x 13-inch Pyrex dish, place the bread and sprinkle the sausage over it. Beat eggs, salt and half and half. Pour over the bread and sausage. Sprinkle cheese over the mixture. Let stand overnight. Bake at 400° for 45 to 55 minutes. Leftovers reheat well in the microwave.
Place oil in pan along with escarole, salt, pepper, garlic and red pepper. Stir together, cover and cook over low heat. Escarole will wilt and cook down. Drain beans well!! Add to escarole and stir together; adjust seasoning. Heat until beans are warmed.
In medium saucepan, heat oil over medium heat and saute onion, green onions, parsley and bell pepper until the onions are clear. Stir in tomato sauce and garlic and continue cooking until the tomato sauce starts to boil. Stir in rice and mix well, then add the water, Worcestershire sauce, salt, hot sauce and shrimp. Continue cooking on medium heat, stirring occasionally to prevent rice from sticking. After the water has disappeared from the top, reduce the heat to low, cover tightly and let steam undisturbed for at least 45 minutes. Stir well before serving. Makes 4 servings.
Cut deer and pork into small pieces. Mix all ingredients in a large dishpan. Grind together with a large chopper plate. Grind second time with a smaller chopper plate. Freeze and use within 3 months.
Mix soup, broth and chicken. Simmer 10 to 20 minutes. Add noodles. Cook until desired consistency.
Depending on size of crock-pot as to the amount of potatoes used and water. Layer potatoes, onion, cheese. Alternate; on top of mixture, pour soups and paprika. Cook on high 2 hours and turn to low setting 2 to 3 hours depending on tenderness of potatoes.
Prepare wild rice mix according to directions; set aside. Break sausage into pieces; brown in small skillet. Remove sausage and pour off all but 2 tablespoons of the sausage drippings from the skillet. Saute celery and onion in dripping until crisp-tender.
Mix all ingredients and bake at 325° for 20 minutes in a 9 x 9-inch pan. Double recipe for a 9 x 13-inch pan.
In large glass measuring cup, combine chips and milk. Microwave on High for 3 minutes. Stir until morsels melt and mixture is smooth. Stir in walnuts and vanilla extract. Spread evenly into 8 x 8-inch foil-lined pan. Chill until firm, about 2 hours.
Melt chocolate on low heat in double boiler. Add oil and pecans, stirring constantly, until chocolate has melted and oil and nuts have been mixed. Pour 1/2 of mixture in a 9 x 9-inch pan. Place marshmallows side by side, closely, to cover chocolate. Pour remainder of chocolate over marshmallows, spreading evenly. Refrigerate until hard. Cut into 16 pieces.
Remove and discard stems from spinach. Tear into bite size pieces. Place in salad bowl. Add mushrooms and refrigerate. When ready to serve, add Dijonnaise, lemon juice and bacon bits. Toss thoroughly. Makes 4 servings.
Mix together egg white, the 1 tablespoon cornstarch and 1 tablespoon soy sauce in a small bowl. Add chicken. Stir to coat all pieces. Let stand 15 minutes.
Grease pans. Sift flour, baking powder, soda and salt. Mix shortening, sugar, eggs and add dry ingredients. Mix well and add nuts and bananas. Pour in bread pan. Bake at 350° for 45 to 55 minutes.
Combine all ingredients; shake well and serve. May be stored in refrigerator for later use.
Mix well all ingredients. Put plenty of stock in mixture. Taste until it suits your taste. When the dressing is in the pan, drizzle a little bacon grease on top. You have to keep tasting all along to make sure it's seasoned right. Don't forget to cut up the chicken and put it in the mixture. If you would like, you could saute the celery and onion until they are tender, then it won't take as long to cook.
Mix together cake mix, melted margarine and 1 egg. Spread in bottom of a 9 x 13-inch greased pan. Sprinkle nuts over top.
Butter 13 x 9-inch baking dish. Put in bread (cut in bite size pieces). Saute sliced mushrooms and saute onions in 4 tablespoons butter for 5 minutes. Sprinkle ham over bread. Put mushroom mixture over ham. Mix Cheddar cheese with 1 tablespoon flour. Sprinkle over mixture. Beat eggs with dry mustard, garlic salt and milk. Pour over mixture. Cover pan and refrigerate overnight.
Preheat oven to 350°. Mix all ingredients very smoothly. Pour in an 8 or 9-inch pie or cake pan, sprayed with Pam. Bake for 50 minutes. Let cool. Low-fat Cool Whip is good with this. Shake a little bit of nutmeg on top of the Cool Whip. Enjoy!
Combine and cover with crushed potato chips. Add a little dill, if desired. Bake at 350° for 45 minutes to 1 hour. Can be mixed the night before and refrigerated. Nice served with mixed fruit salad.
*Use 2 cans sliced peaches with syrup, 2 packages frozen strawberries with syrup, thawed, 1 large can sweet potatoes with syrup, sliced or 2 large cans of apples with syrup or fresh fruit.
Fry bacon in 3-quart saucepan or Dutch oven until limp; drain on paper towels. Add onion, carrot, celery and garlic to bacon fat. Cook and stir over medium heat until celery is tender, about 10 minutes. Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf. Heat to boiling, reduce heat. Cover and simmer until soup thickens, about 1 hour. Stir in tomatoes (with liquid) and 1 cup water. Simmer uncovered 15 minutes. Makes 6 servings (about 1 1/2 cups each).
Mix sugar with cocoa. Cream together with margarine and eggs. Beat well. Add vanilla and mix thoroughly. Add flour, coconut and nuts. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. When done, spread marshmallow cream over hot cake. Let cool, then frost.