HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta according to directions on package. Heat oil in large frying pan and saute garlic and onion over medium heat for 2 minutes or until slightly golden. Add tomatoes; stir and cook for 3 minutes. Add spinach; toss with tomato mixture until spinach is just wilted. Turn off heat. When pasta finishes cooking, drain, then toss with vegetables over medium heat until coated. Season with salt and pepper to taste. Serve hot.
Mix sugars, Crisco and egg thoroughly. Add milk and vanilla. Then add flour, then oatmeal and chips. Drop by small spoonfuls on a cookie sheet. Bake at 375° for 10 minutes.
Combine softened cream cheese and potatoes; mix well. Add remaining ingredients. Put in 1-quart casserole. Bake at 350° for 45 minutes.
Spread in buttered 9 x 13-inch dish. Make a topping of crushed Ritz crackers and melted margarine. Spread on top. Bake at 350° for 45 minutes or until brown.
Beat egg in medium bowl. Mix in bread crumbs, chili sauce, salt, onion, garlic powder, ground beef and celery. Shape into small balls about 1-inch in diameter. Place in pan and cook at 350° about 20 minutes or until done. Serve meatballs on wooden picks. Dip in warm sauce. May be made a day ahead and refrigerated or frozen.
Combine egg, oil and applesauce. Blend in remaining ingredients. Bake in nonstick muffin tins for 25 minutes or until brown. Makes 12 muffins.
Layer chicken and Swiss cheese in cakepan. Combine soup and water and pour over top. Top with stuffing mix. Drizzle butter over top. Bake at 325° for 1 1/2 hours. Serves 4.
Line the bottom of your Pyrex dish with ice cream sandwiches, then spread the Cool Whip on top of this, then drizzle on chocolate and caramel syrups. You can top with cherries or chopped pecans. Put in freezer until ready to serve.
Beat together the cottage cheese, cream cheese and milk. Blend in rest of ingredients. Cover and refrigerate. This is good with carrot, celery or cucumber sticks or broccoli florets and cauliflowerets.
Tear spinach in bowl. Add onion and garlic to 2 tablespoons bacon grease; brown. Add sugar and stir. Then add vinegar, oil and salt; heat to boil. Remove from heat. Pour hot dressing over spinach. Add chopped bacon and toss. Serve immediately.
Mix first three ingredients together. Press into 9 x 13-inch pan. Bake at 400° for 8 minutes, no longer. Let cool. Beat together cream cheese and sugar. Stir in Cool Whip; spread on pretzel crust. Dissolve Jell-O and strawberries. Let stand 10 minutes. Pour on top of cheese mixture and chill.
Cream margarine and sugar together. Add beaten eggs and buttermilk. Sift flour, soda, cinnamon, cloves and nutmeg and add to mixture. Add raisins, peach and plum preserves, dates, figs, nuts, citron and orange peel. Bake at 275° for 2 or 3 hours or use your own judgment.
Grease 6 x 10-inch casserole dish. Cover bottom of dish with 1 cup cracker crumbs. Layer peas over crackers; layer with slices of cheese. Dot with butter. Add undiluted soup and onions. Layer again with slices of cheese and top with 1 cup cracker crumbs. Dot with butter. Bake at 350° for 30 minutes.
Saute beef, onion, garlic and green pepper until slightly brown. Add soup, water, salt, pepper, corn, beans and chili powder. Simmer 15 minutes. Place mixture in 1 1/2-quart casserole. Combine remaining ingredients. Mix well. Spoon corn bread mixture over meat mixture. Bake at 400° about 25 minutes. Makes 6 to 8 servings.
Cut potatoes into long, thin strips as for French fries. Heat oil in large nonstick skillet. Add potatoes and stir to coat with oil. Cover. Cook until potatoes are well cooked, stirring often over medium heat. Add a little water if the potatoes seem too dry or begin to stick. Season with salt. Sprinkle with paprika to add color. Stir again before serving. Yields 4 servings.
In medium bowl, blend sugar and peanut butter with fork until mixture resembles corn meal. Add chopped nuts, vanilla and small amounts of water until the mixture resembles fudge. Form into balls or 1-inch rolls like "Tootsie Rolls." Roll pieces of fudge mixture in your choice of ground peanuts or powdered or plain sugar or leave plain. Makes 3 dozen.
Preheat oven to 475 degrees. Spray 13x9 inch baking dish with cooking spray. Combine evaporated milk and mustard in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
Cream margarine and sugar. Add eggs, sour milk and bananas. Add remaining ingredients and mix well. Bake in 325° oven for over 1 hour or until toothpick inserted in cake comes out clean. I bake in large tube pan.
Beat together eggs, milk, sugar, salt, baking soda, flour and fruit cocktail. Pour batter in baking pan and bake at 350° for 30 to 40 minutes. Cool 10 minutes, then turn out onto serving tray.
Mix Bisquick, crumbled sausage and crumbled cheese. Mix well; roll into small balls. Cook on cookie sheet at 350° for 15 minutes.
Cook in iron skillet until thick. Stir constantly. Let cool before pouring into a baked pie shell filled with sliced strawberries. Top with Cool Whip, if desired. Chill 3 to 4 hours before serving.
Sift flour, salt, soda and spices together. Cream shortening and honey until fluffy. Add egg and last add the honey. Add buttermilk and fold in dry ingredients. Put in 2 greased 8-inch layer pans or greased Bundt pan. Put in 350° oven for 25 to 30 minutes.
Pour off 10 ounces of milk from half gallon and set aside. Mix all ingredients together and pour into a 1 gallon container. Stir in 10 ounces of milk that was set aside. Refrigerate. Shake or stir before serving.
Drain juice from fruit. Mix pudding and Tang to juice and pour over fruit. Refrigerate.
Mix flour, baking powder, salt, sugar, egg, margarine and water. Beat for 2 minutes on medium speed. Pour batter into 9-inch pie pan. Mix pie filling, lemon juice and cinnamon. Pour into center of batter. Do not stir. Bake at 375° to 400° for 60 to 90 minutes.
Mix dry yeast and water; add sugar, salt, Crisco and flour. Mix well. Place dough in bowl; let rest 15 minutes. Knead well. Let rise about 45 minutes. Knead again; shape. Divide evenly into 12 balls. Cut each ball in half. With rolling pin or pasta machine roll each piece to 6 inches by 5 inches. Roll the 5 inch side up in jelly roll fashion. Take another ball and do the same. Put the two together and pinch center well. Make sure one corner stands up. Place the 6 cornetti on ungreased cookie sheets. Let rise to double in size. Bake at 375° for 35 minutes.
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until light brown, about 3 minutes per side. Cover; reduce heat to low. Cook 10 minutes or until chicken is tender. Remove chicken to serving platter; keep warm.
Cook apricots 45 minutes to 1 hour until soft. Cover apricots with water to cook and add water as needed. Mash apricots; add pineapple and sugar. Thicken with 2 or 3 tablespoons cornstarch. Cook 10 minutes after adding pineapple and sugar. Filling will make enough for 2 pies. Bake at 350° for about 1 hour.
Mix white and brown sugar, flour and spices together. Add sour cream, pumpkin and the egg yolks together. Mix well. Beat egg whites until stiff and fold into the mixture. Makes 2 pies. Bake in 300 degree oven 40 to 45 minutes.
Dissolve cocoa mix, coffee, sugar and cinnamon in hot water in a tall pitcher. Stir in milk until blended. Pour into 4 tall glasses.
Combine mango, garlic, jalapeno pepper and parsley. Set aside. Combine remaining ingredients in glass mixing cup and microwave until sugar dissolves (approximately 2 minutes on High). Pour hot mixture over mango mixture. Stir, cover and chill. Delicious with ham, pork or grilled chicken.
Melt butter in skillet. Put potatoes in. Add sugar, water and vanilla. Cover and cook about 40 minutes or until starts to candy.
Cut chicken into cubes. Soak in eggs for 1 hour. Roll in bread crumbs. Saute in oil until chicken has browned. Lay in a single layer in pan. Pour chicken broth over chicken. Lay sliced mushrooms across chicken. Lay cheese on top. Bake at 350° for 20 to 25 minutes. Put on broil at end to brown up the cheese.
Mix first four (4) ingredients. Chill. When ready to serve, add cold ginger ale and sherbet.
Mix together and refrigerate for about 8 hours before forming in a ball and covering with chopped pecans or parsley.
In 5-quart Dutch oven, heat corn oil over medium heat. Add meat, half at a time. Stirring constantly, cook 5 to 7 minutes or until well browned. Remove meat. Add onion and garlic. Stirring constantly, cook 1 minute or until crisp-tender. Add beef broth, stirring to loosen browned bits. Stir in meat, tomato sauce, chili powder, oregano, salt and pepper. Reduce heat. Cover and simmer, stirring occasionally, 20 to 25 minutes or until meat is tender and sauce is slightly thickened.
Drain juice from pears and add enough water to make 2 cups. Heat and pour over Jell-O.	Mash pears and combine with cream cheese. Add to jello. Add Cool Whip to pears, cream cheese and jello. Refrigerate.
Mix together and pour into greased and floured 9-inch pan. Bake at 350° until toothpick is clean. Cut and serve with warm sauce.
Slice bread lengthwise. Mix rest of the ingredients and spread over both halves of bread. Bake at 400° for 15 to 20 minutes.
Mix ingredients according to the order listed. Be sure to add the boiled eggs and raw oysters last. Pour this mixture into a hot, greased baking dish. Bake at 250° for approximately 40 to 50 minutes, or until set and golden brown.
Tear angel food cake into bite-size pieces. Place in a 9 x 12-inch baking pan. Beat cream cheese and butter, softened. Add sugar and blend. Pour over angel food cake. Mash strawberries and pour glaze over them. Mix well. Pour mixture over cake. Serve.
Mix butter, sugar and chopped nuts in saucepan. Bring to a boil, boil and stir for about 5 minutes. Put a layer of graham crackers on a bread pan. Spoon mixture over crackers. Bake at 350° for 7 minutes.
Saute onion and potatoes in olive oil in omelette pan or 10-inch frying pan. Cover with lid and cook about 25 minutes. Use the same number of eggs as potatoes. Blend eggs and pour over vegetables. Cook until solid. Flip and cook other side until nicely browned, about 10 minutes on each side.
Arrange carrots in a vegetable steamer over boiling water. Cover and steam 4 to 8 minutes or until desired degree of doneness. Remove from steamer and keep warm. Melt butter in a large skillet over medium heat; add honey and lemon juice, stirring until smooth. Add carrots, tossing gently.
Blend sugar and shortening in a bowl; add egg yolks, one at a time and blend after each. Add flavoring. Sift dry ingredients together with the milk. Begin and end with dry ingredients. Beat egg whites until stiff and carefully fold into mixture. Pour batter into 10-inch tube pan, greased and floured. Bake in 350° oven (preheated) for about 1 hour and 10 minutes. Be sure that cake is firm. If cake is properly brown, it will have a delicate crunchy crust. It will be better after several days but is delicious soon as it is cool. Vanilla is not recommended for this cake but you can use either lemon, orange or nutmeg as flavoring.
Mix Crisco and sugar together; add eggs. Put cream of tartar and soda in milk; add to oleo, sugar and egg mixture. Mix flour with all ingredients and add vanilla. Drop by spoonfuls on a cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix (beat) mayonnaise and cheese together; add artichokes. Place in greased baking dish and bake at 400° for 20 minutes. Sprinkle with paprika. Serve warm with crackers.
Combine soups, milk and sour cream. Mix until smooth. Add potatoes, salt and pepper. Pour into a 9 x 13-inch pan. Bake, covered, at 350° for about 1 1/2 hours. Sprinkle with cheese during the last 15 or 20 minutes.
Mix fruit juices together; chill. Just before serving, add ginger ale and stir. Pour over ice cubes with cherries in centers.
Mix sugar, flour and salt and then beat together the buttermilk, cereal, soda, eggs and oil. Refrigerate. To cook, fill greased (or Pam-sprayed) muffin tins 2/3 full. Bake at 400° for 15 to 18 minutes. Mix will keep in refrigerator for six weeks. Store in tightly covered container.
Heat oil in large skillet over medium heat. Add onion, pepper and garlic. Cook for 10 minutes. Add remaining ingredients except chicken. Mix well. Reduce heat to low. Add chicken; stir and cook until bubbly (about 10 minutes).
Beat together mustard, Worcestershire, eggs, salt, pepper and garlic powder. Spray 13 x 9-inch pan with Pam. Split chilies and arrange in bottom of pan. Cover with grated cheese and egg mixture. Sprinkle with paprika. Cook for 30 to 40 minutes at 350°. Cut in squares and serve immediately.
Mix well and pour into large iron skillet which has been heated and well-greased. Bake at 375° until done. Serve while hot.
Combine cream cheese, half and half and butter in heavy saucepan. Stir over low heat until cheese mixture is soft and creamy and butter is melted. Blend in frosting mix and stir to blend well. Add peppermint extract and food coloring of your choice. You may divide the batch to make 2 or 3 colors. Roll mixture into balls or drop by teaspoon on waxed paper lined cookie sheet; press with fork. Let stand at room temperature until firm and dry.
Shape meat into 6 oval steaks. Brown lightly in a large skillet. Top steaks with green peppers. Cover. Cook over medium heat for about 8 to 10 minutes or to desired doneness and peppers are still crisp. Makes 6 servings.
Thoroughly mix all dry ingredients. Add oil, vanilla and eggs and stir until well mixed. Add the grated apple and walnuts (if you like walnuts!). Bake in a greased and floured loaf pan in a 325° oven for approximately an hour. Test cake for "doneness" by putting a butter knife into the middle. It will come out clean if the cake is done.
Melt cheese in top of double boiler. Mix all of other ingredients and add to melted cheese. Mix until smooth. Pour into jar or other container. Cool, then cover. Refrigerate. (Best if stands at least one day before using to develop flavor and smoothness.)
Score cucumber with tines of fork. Slice paper thin. Put in shallow dish and sprinkle salt over. Let stand 1 hour.
Blend well the first 3 ingredients and pack in an 8 x 8-inch greased pan. Mix other ingredients and pour over crust. Bake at 350° for 25 minutes. Cut in squares.
Take potatoes, peel and quarter. Place in bottom of roasting pan. Slice onion over potatoes. Pepper and salt to taste. Place chunk of pork on top of potatoes. Pour boiling water over meat until water covers potatoes. Roast meat and potatoes until done. Bake at 325°.
Hard cook desired number of eggs. When done, plunge into ice water and remove shells. Cut in half lengthwise. Remove the yolks to a bowl. Arrange white halves on a platter. Press yolks through a sieve or mash thoroughly. Add enough mayonnaise and a little mustard or Dijonnaise to make creamy enough to fill the egg white shells. You can add white pepper and salt if desired. Fill the white shells. Garnish with a dusting of paprika, parsley sprigs and radish roses. Cover and chill immediately. Do not leave at room temperature.
Slice and boil squash and onion; drain and add other ingredients, except butter and dressing mix. Mix well.
Cream sugar and shortening; add eggs. Add dry ingredients. Roll into small balls and flatten with a fork on ungreased cookie sheet. Sprinkle with sugar. Bake at 350° to 375° for about 10 minutes.
Brown beef and onion; drain well. Stir in flour, salt and garlic salt. Add milk and cream cheese. Cook and stir until smooth and bubbly. Add a small amount of this mixture to the beaten egg; return this to the beef mixture. Cook and stir over medium heat until thickened (1 to 2 minutes). Stir in cooked broccoli. Pour into pie shell. Slice cheese and arrange atop the mixture. Cover with second pie shell and seal edges. Make slits in top. Brush with a little milk. Bake at 350° for 40 to 45 minutes. Let stand 10 minutes.
Prepare wafer crumbs in blender. Combine with coconut, 1 cup sugar, corn syrup and rum in bowl. Mix well and shape into small balls 3/4-inch diameter. Sift remaining sugar on waxed paper. Roll balls in sugar.
Grease a cake pan. Pour the coconut and nuts in the bottom of the pan. Mix the cake according to package directions and pour into the pan. Mix the remaining ingredients together and pour on top of the cake batter. Bake at 350° for 40 minutes.
In mixer bowl, beat eggs until light. Add sugar. Beat until well combined. Add cream, chocolate, vanilla and 1/8 teaspoon salt. Beat well. Stir in milk, pecans and coconut.
Cook macaroni and drain well. In saucepan, melt oleo. Add onion and garlic. Cook slowly for a few minutes. Add 1 can cream of mushroom soup and 1 can water. Mix well.
Stir together sour cream, parsley, tarragon, sugar and chives. Gently fold in cucumbers. Cover and chill. Makes 6 servings.
In a mixing bowl, combine the cream cheese, sugar and gelatin. Mix well. Add half and half, lemon juice and extracts. Beat until smooth. Fold in the whipped cream. Stir in enough milk to measure 1 gallon. Add food coloring, if desired. Freeze in batches according to manufacturer's directions. Refrigerate extra mixture until it can be frozen. Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2 to 4 hours before serving. Remove from freezer 10 minutes before serving. Yield: 1 gallon.
Wrap bacon around chicken. Finely chop dried beef and spread in a 9 x 13-inch baking dish. Arrange bacon wrapped chicken on beef. Mix soup and sour cream. Pour over chicken. Bake in a 250° to 275° oven for 2 1/2 to 3 hours.
Boil for 2 minutes, stirring constantly. After boiling 2 minutes, spread on crackers, which have been broken apart and put on cookie sheet. Spread fast for it will harden quickly. Bake in a 350° oven for 5 to 10 minutes.
In 2-quart utility dish, combine margarine, onion and celery. Place in Radarange oven for 4 minutes on Roast. Stir in remaining ingredients and mix well. Stuffs 4 to 6 pound bird.
Put all ingredients in blender and blend for 30 seconds. Pour into greased pie pan (10-inch). Bake at 350° for 50 minutes. Makes its own crust.
Mix and pat oleo and flour into 13 x 9-inch pan. Bake 15 minutes at 350°. Mix and spread on cooled baked crust Cool Whip, powdered sugar and cream cheese. Mix together pudding and milk. Spread over the mixture and top with Cool Whip. Sprinkle with chopped nuts. Refrigerate.
Combine. Cook in Bundt cake pan for 50 to 60 minutes at 325°.
Saute onion and pepper in 1 tablespoon margarine. Cook spaghetti in chicken stock. Lightly grease casserole. Put half the spaghetti in the bottom, then a layer of half the chopped chicken, onion and pepper mixture. Mix the two undiluted soups in medium bowl with 1 cup chicken broth. Pour half over spaghetti. Add a layer of cheese. Then repeat layers in same order with remaining ingredients, topping with cheese and "wetting down" with a few spoons of stock. Bake at 350° for 25 to 30 minutes. More cheese can be used, if desired.
Heat oven to 375°. Grease 18 muffin tins. Beat margarine and brown sugar until fluffy. Add bananas, milk, vanilla and eggs. Beat well. Add flour, baking powder, soda and salt. Mix until moist. Add the chocolate chips and walnuts. Fill tins 2/3 full. Bake for 20 to 25 minutes.
Combine onion, mustard, poppy seed and butter. Spread mixture on bun like butter, then put slice of cheese on bun on top with a slice of ham. Wrap each bun individually in foil and bake at 300° for 20 minutes. You may also leave unwrapped and bake at 250° until done.
Wash and drain mushrooms. Remove stems and set caps aside. Finely chop stems and cook with garlic and basil in 3 tablespoons butter until tender. Stir in bread crumbs. Brush mushroom caps with remaining butter and place in baking dish. Spoon filling into mushroom caps. Bake at 375° for 10 minutes.
Remove kernels from corn. In medium bowl, combine flour, baking powder, salt, pepper, eggs, milk and corn. Stir until flour is moistened. Heat oil (1-inch deep) to 375°. Drop batter by tablespoons into hot oil. Fry a few at a time until golden brown. Remove and drain on paper towels. Makes approximately 36 fritters.
Separate whites and yolks of 2 eggs and set aside. (Use yolks for other recipes.) Sift flour and baking soda together. Combine all ingredients.
Brown hamburger and onion. Cook noodles. Mix together and spread cheese on top. Bake at 350° for 30 to 40 minutes in a greased 9 x 13-inch pan.
Fry sausage; drain off fat. Add vegetables. Saute until tender. While sausage and vegetables are cooking, add soup to 4 cups of water. Heat to boil. Add rice and cook until done. Combine with sausage mixture and add half of the almonds. Pour into casserole dish and top with remainder of almonds. Bake in a 350° oven for 30 minutes.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. In large bowl mix first 7 ingredients with pastry blender, cut in corn oil spread until mixture resembles coarse crumbs. Stir in bananas, apple juice, egg substitute, walnuts and vanilla just until flour is moistened. Spoon batter into pan. Bake 60 minutes or until toothpick inserted into center of bread comes out clean. Cool bread in pan on wire rack for 10 minutes; remove from pan and cool slightly. Serve warm or cool completely. Makes 18 servings.
Preheat oven to 350°. Melt 1 stick margarine in a Pyrex pie pan (10 1/2 x 11-inch). Mix the listed ingredients thoroughly and pour into the pie pan. Add can of fruit and juice (peaches, apple, cherry and blueberry). Bake until done, about 1 hour. Fresh fruit can be used instead of canned ones.
Rub ribs well with bottled sauce for gravy. In hot fat, in Dutch oven, brown ribs well, about 15 minutes. Add garlic, onion and celery. Stir in cornstarch, tomato sauce, water, salt, pepper, allspice, mustard, vinegar and sugar. Simmer, covered, turning occasionally, 1 1/2 hours or until ribs are fork-tender. Cook noodles as directed on package; drain. Toss with caraway seed, if desired. Serve ribs, sliced on noodles, pass gravy separately.
Mix. Fill unbaked pie shell. Bake at 300° for 1 hour.
Beat eggs. Add sugar and beat until smooth and foamy. Add buttermilk, coconut, melted butter and vanilla. Pour into pie shells. Bake at 350° for approximately 40 minutes.
Make your own chili recipe without beans. Need enough to fill a Dutch oven about 3/4ths full.
Beat eggs in a large bowl. Add salad oil, water and pumpkin. Blend well, then add flour, sugar, cinnamon, nutmeg, salt and baking soda. Mix well. Pour into ungreased loaf pans (2 or 3 loaves). Bake at 325° for 50 minutes.
Sift together flour, salt, cinnamon and soda. Blend together butter, sugars, peanut butter, egg and vanilla. Blend together both mixtures. Bake for 12 minutes at 350°.
Boil chicken breast and tear in strips or small pieces. Place chicken in bottom of casserole dish. Mix sour cream and soup together. Pour on top of chicken. Add poppy seed and butter to crushed crackers. Sprinkle on top of chicken mixture. Bake at 350 degrees for 30 minutes.
Saute onions and mushrooms. Line the bottom of pan with this. Mix souffle with egg and put in pan. Cook at 350° for 45 minutes or until it puffs up.
In a medium saucepan combine chocolate, sugar and 1/2 c milk. Cook and stir over medium heat until mixture just comes to a boil. Stir in remaining milk, heat through. DO NOT BOIL! Add whipped cream and marshmallows.
Split hot dogs down the middle and cut into 1/2-inch pieces. In medium skillet, melt butter and add onion, chili powder and hot dogs; brown. Add tomato soup and water; bring to a boil, reduce heat and simmer to thicken. Pour over prepared rice to serve.
Mix all ingredients together and bake at 350° for one hour. Can be microwaved.
Using a food processor or mixer, beat the butter until it is light and fluffy. Beat in lemon juice and powdered sugar. Mash the fruit and beat it into the butter a spoonful at a time until well blended. It is important to add berries slowly so it will be absorbed evenly. Mound butter into small bowl and serve with bread.
Arrange apple slices in one crust. Sprinkle tapioca, Equal and a little cinnamon over apples. Place second pie crust over pie. Crimp edges, moisten with water, if necessary. Bake at 400° or until apples are tender, about 30 minutes.