HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles. Set aside. Saute meat and onion; drain. Pour in baking dish. Blend tomatoes and soup. Put noodles over meat. Pour soup mixture over top. Sprinkle with cheese. Cook in 400° oven until cheese melts.
Cut 4 thin slices off pear and save for garnish. Chop remainder of the pear in a shallow baking dish. Gently combine the pear and tuna. Mix the remaining 5 ingredients and add to the tuna-pear mixture. Stir gently. Top with pear slices. Bake for 20 minutes at 350°.
In blender, puree strawberries. In container combine strawberries and remaining ingredients except ginger ale. Stir until sugar dissolves. Before serving, add ginger ale and ice ring.
Sift flour. Add soda and sift again. Cut in shortening, using fork, until particles of mixture are the size of a pea. Add buttermilk to make a soft dough. Knead until ingredients are well blended. Roll on floured board. Cut and bake on baking sheet at 425° until brown. This makes about 18 biscuits. When biscuits are barely brown, they can be cooled and frozen.
In double broiler, melt chips, shortening and peanut butter until smooth. Stir in the noodles and marshmallows and drop by teaspoons onto wax paper.
To make crust: Grease a 10-inch spring-form pan. Form crust from graham cracker crumbs, 1/4 cup sugar and 1/2 stick butter. Mix and spread in pan.
Cream oil and sugar and add egg yolks, one at a time. Blend thoroughly. Then add the hot water. Sift together all dry ingredients and add to creamed mixture. Stir in potatoes and nuts. Lastly, fold in egg whites, beaten stiff but not dry. Bake at 350° for about 35 minutes.
Dissolve gelatin, but substitute 1 cup lemon juice for 1 cup of water. Let cool and set slightly. In another bowl, beat egg whites until stiff and fold in sugar. In third bowl, beat whipping cream. Stir and fold together egg whites, whipped cream and jello.
Prepare cornbread according to directions. Cool, then crumble. In large bowl, combine other ingredients.
Fry bacon until crispy; set aside. Brown rice and onion in bacon grease. Add tomatoes and garlic. Cover and simmer until rice is done. Cover with cheese and bake until cheese melts. Crumble bacon on top.
Melt butter and add cocoa. Mix sugar and eggs together. Beat by hand, then add cocoa mixture. Add flour, vanilla and nuts. Bake at 350° for 25 to 30 minutes.
Mix together and press into a 10 x 15-inch pan. Dough will be stiff. Use a spatula to press the dough out in the pan. Bake for 10 minutes at 400°. (Time may vary, depending on oven.) Cut in squares.
Cube chicken. Cook and stir chicken in hot oil in large saucepan until brown. Add broth, water, vegetables and seasonings. Bring to boil. Reduce to low heat. Cover and simmer 5 minutes. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Serves 7.
Stir margarine, sugar and milk to a full boil. Continue stirring at rolling boil 5 minutes on medium heat. Remove from heat; stir in vanilla, peanut butter and marshmallow cream. Pour into a greased 9 x 11-inch pan.
Pound chicken breasts until 1/2-inch thick. Top each breast with 1 tablespoon cranberry sauce. Turn on sides and roll, enclosing cranberry sauce. Sprinkle rolls with salt and pepper. Dip rolls in flour, then into eggs and then into coconut mixed with crumbs. Place rolls in shallow baking pan that has been greased with some of the clarified butter. Spoon remaining butter over rolls. Bake in a preheated 350° oven for 35 to 45 minutes or until golden brown. Cook carrots and zucchini separately until tender but still firm. Drain and place into a skillet with butter and sugar. Stir over high heat until vegetables are lightly glazed. Place chicken on serving platter and surround with vegetables. Serves 4.
Peel and slice avocados. In small bowl, combine avocado slices, minced garlic, lime juice and Tabasco; mash with fork until blended. Add tomato and salt and pepper to taste. Makes about 2 cups.
Mix the pudding according to the directions on the box. Combine the sour cream and Cool Whip with the pudding. Put a small amount of pudding in the bottom of a large serving bowl and layer vanilla wafers, sliced bananas and pudding mix until all ingredients are layered.
Slice cucumbers, onions and peppers. Pour 1/2 cup salt over mixture and let soak for 3 hours. Drain good. Bring vinegar and spices to boil; add cucumber mixture and heat through. Do not boil. Put mixture in hot jars and seal. Crispy, crunchy, tasty pickles!
Wash peaches; remove seeds and bad spots. Quarter peaches and put in food processor. Remove. Add 1 cup sugar to 1 cup of peach mixture and 1 tablespoon lemon juice. Add Sure-Jell to 4 cups of peach mixture. Cook 15 minutes at rolling boil. Seal in hot jars.
Mix flour, sugar and salt together. Stir in cream cheese and cook in top of double boiler until thickened, stirring constantly. Spoon a little of this mixture in with your egg yolks, stirring constantly. Add egg yolks to mixture and cook 3 minutes or so longer. Add flavoring and pour into graham cracker pie shell. Top with cherries or any other topping.
Mix together; chill. Slice and bake at 325° for 10 to 15 minutes.
In large bowl, combine the cheeses, eggs and the seasonings until well blended. Set aside. Mix cooked meat and spaghetti sauce together.
In mixing bowl combine eggs and milk. Sift together baking powder and salt. Add to egg mixture; beat smooth. If thick add milk. If too thin, add flour. Heat oil to 360°. Pour 1/2 cup batter into funnel or measuring cup. Release batter into the oil in a swirling pattern. Cook for 3 minutes. Turn and cook 1 more minute. Drain and sprinkle with confectioners sugar. Makes approximately eight 4-inch cakes.
Into a blender place the egg, juice concentrate, applesauce, raisins and vanilla. Blend to break up raisins. Let stand 10 minutes. Heat oven to 375°. Ina bowl mix oatmeal, flour, cinnamon, salt and baking soda. Blend in raisin mixture with the margarine. Mix well. Drop batter by rounded tablepoonsfuls onto a lightly greased baking sheet. Bake 15 to 20 minutes or until lightly brown. Cool on rack. Store in airtight container or freeze if you wish.
Hull strawberries. Slice 3 berries; set aside. In covered blender container at medium speed, blend whole berries and remaining ingredients until smooth. Cover and refrigerate until well chilled. Serve soup in chilled soup bowls or cups, garnished with reserved sliced strawberries.
Arrange chicken in casserole. Combine sauce. Spread half over chicken. Cover with wax paper or paper towel. Microwave on Full power for 6 to 7 minutes. Turn pieces over, add remaining sauce. Cook 6 to 7 minutes. Allow to stand 5 to 6 minutes. Can bake at 350° in regular oven for 1 hour.
In skillet, brown chicken, garlic and onions in Crisco. Add rice to this with 1 1/2 to 2 cups of water. Cover until rice is tender.
Cream butter and sugar. Add eggs. Mix well. Add flour. Refrigerate overnight. Roll in small balls; press small nuts on top and push down. Bake on an ungreased cookie sheet at 350° for 8 minutes.
Put 2 cups sugar, water, salt and pecans in saucepan; bring to boil. Brown 1/2 cup sugar in iron skillet and let it melt to a light caramel color. Pour this into first mixture. (Be careful as this could cause a splash.) Continue to cook until it forms a soft ball when tested in cold water. Add butter and stir until it cools and thickens a bit. Quickly drop by spoonful on wax paper which is on newspaper. When cool, pralines will lift off.
Drain fruit, reserving syrup. Add water to syrup to make 1 cup. Combine gelatin and boiling water in an electric blender. Cover and blend at low speed until dissolved, 1 minute. Add measured liquid, cream cheese and mayonnaise. Cover and blend on high speed (15 seconds). Chill until slightly thickened. Fold in fruit and nuts. Pour into a large jello mold. Chill until firm.
Drain pineapple. Soften cheese and mix all ingredients, reserving 1 cup pecans. Shape into 1 large ball or 2 small balls or into a log shape and roll in the reserved pecans. Chill. Serve with your favorite crackers.
Combine all of the ingredients. Bake at 350° for 30 minutes, uncovered.
Pat shrimp dry on paper towel and set aside. In a wide frying pan, melt butter over medium heat. Stir in onion, oil, garlic, lemon juice and salt. Cook until bubbly. Add shrimp to pan and cook until shrimp turns pink (about 5 minutes). Blend in parsley, lemon peel and hot pepper seasoning. Turn into serving dish.
Combine ingredients, mixing well. Cook in frying pan or on griddle until puffy and bubbly, turning to brown the other side. Very light and fluffy.
Beat first three ingredients. Blend in next 2 plus 2 teaspoons parsley. Refrigerate. Shape into ball and chill for 4 hours (covered). Roll in nuts and parsley. Serve with crackers.
Heat oven to 400°. Mix 1/2 cup sugar, cornstarch and nutmeg in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. Stir together flour, 1 tablespoon sugar, baking powder and salt. Add shortening and milk. Cut through shortening with fork until dough forms a ball. Drop mixture by 6 to 8 spoonfuls onto hot fruit. Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream or whipped cream if desired. Makes 6 to 8 servings.
Blend sugar, flour and margarine. Add eggs; beat until smooth. Pour over rhubarb in a bowl. Fold in and mix well. Place corn flakes on bottom of pastry crust. Spoon in rhubarb mixture atop the corn flakes. Bake at 350° until bottom of pastry shell browns.
Preheat oven to 350°. Melt butter in 12 x 18-inch baking pan. Mix nuts, zwieback, cinnamon and sugar. Place 5 sheets of phyllo in pan; brush with butter. Sprinkle on nut mixture. Place 3 sheets and repeat process until the entire package of phyllo has been used. Cut halfway through in depth in diagonal lines. Pour remaining butter on top.
Combine all marinade ingredients and pour over mushrooms. Marinate for 24 hours in refrigerator. Makes 5 to 6 servings.
Brown meat; drain on paper towels. Mix eggs, milk, salt and pepper. Stir in crumbled bread, meat and cheese. Pour mixture into greased 13 x 9 x 2-inch pan. Cover and refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
Saute onion in olive oil. Add carrot, beans, water, tomatoes and tomato sauce. Bring to boil; add pasta. Add liquid if necessary; simmer 5 minutes. Add basil, simmer 5 minutes.
Combine pineapple and eggs. Mix together sugar, flour and salt. Add to pineapple mixture. Pour into a greased baking dish. Toss bread cubes in melted butter. Place on top of pineapple. Bake at 350° for 45 to 50 minutes. Serve warm or cold.
Mix all ingredients with a fork in a 9 x 13-inch cake pan. Mix vigorously and scrape sides with spatula. Bake 40 to 50 minutes in a 350° oven. Can top with whipped cream or use ice cream.
Combine and store in airtight container. To serve, add mixture to hot water by teaspoon to taste.
Stir-fry beef until cooked. Set aside. Pour oil into wok. Add onion, celery, carrot, green beans, turnip and mushrooms. Stir-fry for 2 minutes. Pour in broth and reduce heat. Cover and steam for 2 to 3 minutes, stirring occasionally. Stir in honey, soy sauce and dissolved cornstarch. Return meat to wok. Place spinach on top of meat and vegetables. Cover and steam for 1 minute. Uncover and stir. Serve over rice. Sprinkle with peanuts.
Combine and place bacon over top. Bake at 350° for 45 minutes.
Beat egg; add bread crumbs or crackers. Stir in soup mix; add beef. Wet hands and shape meat into balls. Brown on all sides in Dutch oven. Add sliced onion, cream of mushroom soup and about 2 inches of water. Bake in 400° oven for 50 minutes. Serve over noodles.
Mix vegetables and parsley. Beat eggs and add to vegetables. Add salt. Beat until mixture is smooth. Stir in matzo meal and let stand 30 minutes (we didn't let stand). Form into patties and fry in vegetable oil until golden brown on both sides. (We add 1 1/4 cups grated zucchini and another egg.)
Cook noodles and drain. Combine all ingredients and place in greased casserole dish. Bake, uncovered, at 350° for 30 to 35 minutes.
Wash and cut broccoli and unpeeled, cored apple into bite-sizes. Add raisins, nuts and sliced onion. Toss. Mix together mayonnaise, sugar and vinegar. Pour this over first ingredients and mix. Chill before serving.
Spread rolls in jelly roll pan and bake at 350° for 10 minutes. Mix Miracle Whip, cream cheese and Hidden Valley dressing. Spread mixture on cooled crescent rolls. Top with finely chopped vegies and top with cheese.
Cream margarine and sugar. Beat eggs in, one at a time. Add coconut. Bake in a 9-inch pie shell at 350° for about 30 minutes, or until set in middle.
Cream butter. Add sugar and cream. Beat in eggs. Sift together the flour, baking powder and salt. Mix in 1/3 of dry ingredients. Beat in 1/2 of milk. Add another 1/3 dry ingredients, then milk and end up with dry mixture. Beat well. Add vanilla. Bake at 375° for 25 minutes. Make 4 layers or cupcakes.
Whip cream cheese. Add milk, lemon juice and vanilla; spread on crust. Mix strawberry juice with cornstarch and cook over low heat until thick. Cool. Add strawberries and pour over cheese mixture. Top with Cool Whip when ready to serve.
In saucepan, melt butter; add onion and garlic salt. Cook 4 to 5 minutes. Add remaining ingredients, stirring well. Great on spareribs!
Cook hamburger until done and crumbly. Mix eggs, cheeses, tomato sauce, garlic salt, Italian seasoning, black pepper, salt and cooked hamburger. Place bread slices on baking sheet and cover slices with mixture.	Bake in preheated oven for 10 minutes or until cheese is partially melted and sandwiches are heated. Garnish with olive slices.
Combine sugar, butter and syrup until a smooth blend. Add flour, salt and eggs together; beat slightly. Then add vanilla and pecans. Bake in an unbaked pie shell for 1 hour at 350°.
Slice celery and carrots. Microwave on High until a bit soft. Layer with water chestnuts, broccoli or peas (whatever). Add cream of chicken soup. Sprinkle blanched almonds on top and bake at 300° for 15 minutes.
Cook first 3 ingredients and drain. Add spaghetti sauce, tomato sauce, mushrooms and green olives. Simmer 10 minutes. Put in large baking dish. Spread sour cream over this. Sprinkle Mozzarella cheese over sour cream. Spread crescent rolls over top. Brush with melted margarine and sprinkle with Parmesan cheese. Bake at 350° until brown.
Boil chicken, remove from bone and dice. Mix with vegetables, celery soup and chicken soup. For crust mix 1 1/2 stick melted margarine, 1 1/2 cup milk, 1 1/2 cup self rising flour in a bowl. Mix well and pour over top. Bake at 350° until crust is golden brown.
Cream sugar and shortening. Add remaining ingredients in order given. Bake in muffin pans at 375° until done.
Heat 2 tablespoons of oil in iron skillet. In a small bowl, put chili powder, salt and sugar. Add 1/2 cup of water to make paste. Fry paste in hot oil. Immediately add remaining water to skillet. Bring to a boil; then simmer. Dip corn tortillas in sauce until tender. Fill with cheese and onions. Roll. Stack in a long pan; alternate with cheese and onion. Pour sauce over top. Cover with foil and heat in a hot 400° oven for 10 minutes. Makes 3 dozen.
In a small saucepan, heat pineapple until hot and stir in jello until it is completely dissolved. Pour into a large bowl. Let cool. Add cottage cheese and chill until partially congealed. Prepare Dream Whip. Fold prepared Dream Whip into jello mixture; stir in pecans. Pour into 2-quart dish. Chill until firm.
Cook beans according to package directions; drain. Combine remaining ingredients except cheese and cracker crumbs, mixing well. Pour mixture into a greased shallow 2-quart casserole. Top with cheese and cracker crumbs. Bake at 350° for 25 to 30 minutes.
Heat oil in skillet. Add onions, green peppers, celery and garlic. Saute until onions are transparent. Add green onions with 1 cup of bread crumbs. Mix in 1 cup of water or crab juice (pour juice from can of crabmeat, then add water to make 1 cup). Beat eggs; add crabmeat. Melt 1/4 to 1/2 pound of butter or margarine in casserole. Dish in all of the above ingredients. Add 2 to 3 bay leaves. Mix well. Sprinkle with bread crumbs, parsley and paprika. Drizzle some melted butter (or margarine) over top. Heat in oven at 400° to 450° for 30 to 45 minutes, until hot throughout. Remove bay leaves.
Heat cooking oil in skillet. Separate refrigerated biscuits. Poke hole through center with index finger. Drop into hot oil; fry until golden brown on each side. Drain donuts on sheet of newspaper. Roll fried donuts in the mixture of cinnamon and sugar. Children eat them as fast as you finish.
Place all ingredients, stems, seeds and all into a blender or food processor and make into a paste. Freeze in ice cube tray and use as necessary.
Cook bacon. Discard all but 2 tablespoons drippings. Brown chicken in batches over high heat, transfer to bowl. Add flour to pan. Cook until browned. Add onions, celery, green pepper and garlic; cook about 5 minutes. Stir in broth, salt, pepper and thyme. Bring to a boil, stirring constantly. Reduce heat; simmer 5 minutes. Return chicken to pan; cook 5 minutes more. Stir in shrimp and cook about 2 minutes. Sprinkle with bacon. Makes 6 servings.
Cream butter and sugar. Add salt, yolk of one egg, then flour. Add vanilla. Chill and work into balls. Press with thumb and fill with tart jelly (plum or apricot). Bake at 250° for 30 minutes on ungreased pan.
Combine ingredients. Blend in blender. Refrigerate. This is equal to a regular-size can of Eagle Brand milk.
Boil potatoes in jackets; cool. Peel and shred on medium grater. Shred cheese. Butter 1 1/2-quart casserole. Alternate layers of potatoes and cheese in casserole. Sprinkle with salt. Pour unwhipped cream over potatoes and cheese layers. Top with bread crumbs mixed with butter. Bake at 350° for 45 to 60 minutes. This can be prepared night before or frozen. Allow time to return to room temperature or bake extra time.
Combine first 3 ingredients and stir together until smooth. Add pudding and milk. Stir until thickened, then add Cool Whip. Set aside. Crush Oreo cookies.
Topping: Mix together brown sugar, white sugar and cinnamon. May add chopped nuts. Set aside.
Melt the margarine, peanut butter and chocolate chips together. Mix Rice Chex, raisins and peanuts in a large container. Coat with melted ingredients. Pour into large paper bag with 10x sugar. Shake well.
In the bottom of a 9 x 13-inch casserole, dump pineapple and pie filling. Mix the fruits together. On top, dump lite cake mix.
Remove lid of cookie jar. Insert hand into jar. Grab cookie. Remove hand from jar. Eat cookie. Repeat instructions.
Mix all ingredients together; pour over ham. Bake at 350° for 30 minutes.
Combine all of the ingredients in crock-pot. Cook on low heat 8 to 10 hours. Discard bay leaf before serving. Serve each with a 2-inch square of cornbread or make cornbread sticks.
Bring the first four ingredients to a boil at 100% power. As soon as it boils, boil 2 minutes more. Add baking soda and mix well. Will make mixture foamy.
Brown meat; drain and put in crock-pot. Add all other ingredients. Cook on low for 1 hour. Makes about 1 gallon. Serve with nacho chips or crackers.
Heat oven to 350°. Beat butter and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; add to butter mixture, mixing well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 4 dozen 2 1/2-inch cookies.
Mix pistachio pudding and pineapple, juice included. Add nuts and marshmallows. Blend in whipped topping.
Mix instant pudding with undrained pineapple. Whip cream. Fold in pineapple mixture. Cut cake into 3 layers. Fill with mixture. Frost top and sides.
Saute chicken, onion and garlic in margarine until chicken is lightly browned, about 5 minutes. Stir in cornstarch; cook 1 minute longer. Add broth, carrot, lemon juice, peas and salt; boil 5 minutes. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve with lemon wedges. Serves 4.
Mix dry ingredients. Beat egg yolk slightly. Add milk and dry mixtures alternately to egg yolk. Cook over medium heat until mixture thickens and boils. Use double boiler. Remove from heat. Add vanilla and margarine. Mix thoroughly. Pour in pie shell. Top with Cool Whip or meringue.
Thaw and drain spinach. Mix above ingredients. Roll into 1 inch balls and freeze. Bake at 350 for 10 minutes.
Place ribs in one layer in shallow pan. In medium bowl combine soy sauce, oil, scallions, garlic, salt (if using), pepper, honey and sesame seed. Mix well and pour over ribs. Cover with plastic wrap and let marinate in refrigerator overnight. The next day refresh marinade with a little water; some will have been absorbed by the meat. Broil at least 8 inches from coals for about 30 minutes or until well browned on all sides. Turn frequently to prevent burning. May be cooked in oven broiler as far as possible from heat element.
Beat one egg in at a time. Bake at 300° for 1 hour and 45 minutes.
Cut beef steak across grain into thin 1/4-inch slices. Mix sliced beef with soy sauce, cornstarch, sherry, sugar and Accent and set aside. Cut broccoli into flowerets, peel stalk and cut into slices. Pour 2 tablespoons oil into a hot wok/skillet; add salt and broccoli. Stir and turn constantly until broccoli turns dark green. Remove from wok and spread on plate. Put remaining 3 tablespoons oil in wok. Add ginger or onion slices. Stir in beef mixture and keep turning constantly until almost done. Add cooked broccoli to beef. Mix thoroughly until beef cooked to desire degree of doneness. Serve immediately. Serves 2 to 3.
Mix ingredients together. Place in baking dish, then put this piquant sauce over the top.
Layer broccoli, then chicken, then mixture of soups, mayonnaise, curry powder, lemon juice and cheese. Top with more grated cheese. Bake at 350° for 1/2 hour.
Melt the margarine and chocolate. Cool. Whip the eggs and sugar thoroughly. Mix the chocolate, eggs and flour carefully. Pour into greased spring-form pan and bake in lower part of oven at 425° for 14 minutes.
Heat oven at 350°. Brown meat and onions. Combine all ingredients in a covered casserole dish. Bake until warm.
Line sides and	bottom	of a loaf pan with ladyfingers that have been split. Place alternate layers of vanilla ice cream and the ladyfingers to top of pan.	Cover the entire top with layer of crushed vanilla	wafers. Put in freezer overnight.
In pie plate make crust. Over crust spread rhubarb, flour and sugar; mix. Beat together eggs, cream, flour and salt. Pour over rhubarb. Bake at 375° until custard is almost set. Mix 1/2 cup sugar, 1 tsp. cinnamon. Sprinkle over pie. Bake 10 more minutes.
Mix chicken, water chestnuts, pecans, grapes, celery and ginger. Blend mayonnaise, vinegar, soy sauce, onion and curry powder. Toss dressing with chicken mixture. Chill.
Fill gallon jar with sliced cucumbers. Cover with 1 cup pickling salt and water. Shake each day for 4 days. Drain and rinse 3 times (do not remove cucumbers from jar). Mix 2 tablespoons alum with enough water to cover cucumbers. Let stand 24 hours. Shake every hour or two. Rinse 3 times and cover with pure vinegar. Let stand 10 days. Drain vinegar off. Discard vinegar. Add 2 tablespoons pickling spice (put spice in a bag) and 3 cups sugar. Shake to mix. Next 3 days, add 1 cup sugar and shake. Leave in gallon jar or put into smaller jars.
Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in each. Place cottage cheese in blender or food processor. Cover and process until smooth. Combine Neufchatel and cottage cheese in medium bowl, beat on medium speed until smooth and creamy. Gradually add sugar. Add eggs, lime rind, lime juice and vanilla; beat until smooth. Spoon mixture over wafers.
Mix mayonnaise, sour cream, cucumbers, onions (chopped), egg whites and dill weed. Chill.