HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti, drain and rinse. While hot, add egg and milk. Grease a 9 x 13-inch pan. Add spaghetti. Brown hamburger and drain the grease. Add the chili powder, salt, pepper, garlic salt, mushrooms and sauce. Pour over spaghetti. Top with cheese and pepperoni. Cover with foil and bake at 350° for 1 1/2 hours. Take off foil the last 15 minutes.
Cream butter and sugar; add eggs, salt, soda and flour and add nuts. Chill in refrigerator. Make in rolls and wrap in foil; slice and cook on ungreased sheet at 400° for 8 to 10 minutes or until lightly brown.
Beat together butter, peanut butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, wheat germ, oats, soda and salt. Gradually mix into peanut butter mixture. Shape level tablespoons of dough into balls. Place on ungreased baking sheets and flatten with bottom of glass dipped in sugar. Bake at 350° 8-10 minutes. Makes about 4 doz.
Boil chickens; remove from bones and cube. Reserve stock. Saute onion, garlic and sliced mushrooms in oil.
Brown meat in large soup pot. Remove meat. Add oil to soup pot and saute onion and garlic. Add remaining ingredients and simmer about 45 minutes. Adjust seasonings to taste.
Cream sugar and Crisco until fluffy. Add eggs 1 at a time, beating well after each one. Mix flours together and add alternately with milk. Add flavoring and mix well. Bake in preheated oven at 325° for 1 1/2 hours.
Mix lightly all ingredients (except hamburger rolls). When all ingredients are moistened, fill rolls with mixture. Wrap each in foil and heat in 250° oven for 30 minutes or until cheese is melted.
Place in food processor; process at high speed. It will make a smooth paste. This mixture is too thick for blender. Use immediately or store in fridge up to 3 weeks in airtight container.
Mix the first 4 ingredients well. Fold in peas. Chill and serve with crackers of choice. Refrigerate.
Mix all ingredients together. Place in greased muffin pans. Bake at 350° for 20 minutes. Yield: 1 dozen.
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream, if desired. Makes 4 servings.
Beat eggs at high speed, then lower speed. Add milk, butter, sugar, vanilla and flour. Beat until smooth. Mixture should be consistency of thick cream. Heat skillet and butter lightly. Pour batter on skillet as to size you want. When bubbles form on top, turn quickly and brown other side. Serve with jelly or syrup.
Peel, slice and cook potatoes. Mix cornstarch, salt, pepper, milk and cheese. Cook until thick. Put potatoes in baking dish. Pour sauce over potatoes and bake for 20 minutes at 350°.
Beat peanut butter, shortening and sugars until fluffy. Add eggs and mix well. Mix soda with flour and add to mixture. Drop by teaspoon on greased cookie sheet. Bake at 350° until lightly browned.
Mix first 5 ingredients and put in 13 x 9-inch casserole dish or pan. Melt butter; pour 1/2 over top of casserole. Mix remaining melted butter with croutons and spread on top of casserole. Bake at 350° for 1 hour.
Mix ground turkey, seasoning mix and water. Layer on tomatoes, onions, green pepper and grated cheese; set aside. Mix flour, milk and egg whites well, like batter. Pour over pie mixture. Bake at 350° for 30 to 45 minutes.
Mix first 4 ingredients and set aside. Mix flour, sugar, oil, eggs, baking powder, salt and juice in large bowl until smooth (thick dough). Can add a little more orange juice if you like. Grease and flour a tube pan. Layer dough, then apples until all are gone. Bake at 350° for 1 hour and 15 minutes. Good warm or cold.
Drain pineapple; throw juice away. Cut pineapple into small, tiny pieces. Combine first six ingredients in a medium bowl. Mix well. Cover salad and chill. Serve salad on a bed of lettuce leaves.
Mix all ingredients together. Put in 9 x 13-inch Pyrex dish. Top with 1 cup crushed corn flakes, mixed with 1/8 cup melted butter. Bake 45 minutes at 350°.
In bowl, add 2 cups boiling water to jello; stir until dissolved. While still hot, put in cheese. Beat until cheese is thoroughly mixed. Add frozen orange juice and 3/4 cup cold water. Add fruit cocktail (drained). Pour into mold and chill.
Combine oats and buttermilk in a large bowl. Let stand one hour. Add egg, sugar and oil, stirring well. Combine remaining ingredients, except raisins, in a medium bowl. Add to oats mixture, stirring just until moistened. Stir in raisins. Spoon into greased muffin pans, filing 3/4 full. Bake at 400° for about 18 minutes. Yield: 18 muffins.
Combine and cook sugar, vinegar, soda and water until it forms hard ball when dropped in cold water. When done, add butter. Pour in buttered platter to cool. Pull until white and brittle. Do not stir the mixture at any time.
Grease a 9 x 13-inch pan. Now dump the pineapple in the pan and spread evenly. Dump the cherry pie filling over the pineapple and then dump the cake mix evenly over all. Cut oleo into thin slices and completely cover the mix. Sprinkle the nuts on last. Bake 45 minutes to one hour in a 350° oven.
Bottom Layer: Combine the first 5 ingredients; add melted margarine and stir with a fork. Press mixture into a 10 x 15 x 1-inch jelly roll pan (cookie sheet). Bake at 350° for 10 minutes.
Combine all ingredients and cook over a medium flame, stirring real often, until mixture is thickened. Alternate layers of bananas and vanilla wafers with mixture. Top with meringue made with 3 egg whites and 2 tablespoons sugar, whipped until stiff. Bake at 375° until brown.
Mix flour and oleo together; add chopped nuts. Press in a casserole dish and bake at 350° for 20 minutes. Let cool. Mix together confectioners sugar and cream cheese. Fold in 1 cup Cool Whip and put on cooled crust. Mix together pudding and milk. Put on top of cream cheese mixture. Put the rest of the Cool Whip on top. Sprinkle with nuts and refrigerate.
In skillet over medium heat, brown beef, onions, peppers, then drain. Drain can peas and add to beef mixture. Add can tomatoes, salt and pepper. Bring to boil. Reduce heat to simmer. Cook 30 minutes.
After turkey is removed from the roasting pan, pour drippings into a bowl, leaving most of the brown particles in the pan. Let fat rise to top of drippings. With a metal spoon, skim off 1/4 cup of the fat and pour it into a large saucepot. Skim off the remaining fat and discard. Pour 3 cups of the broth and the skimmed pan drippings into the roasting pan; place over moderate heat and stir to incorporate brown particles from bottom. Measure liquid and, if necessary, add enough giblet broth or water to make 4 cups liquid. Heat the turkey fat in the saucepot over moderate low heat; gradually stir in flour. Cook 1 to 2 minutes, stirring constantly with a wooden spoon. Gradually stir in the 4 cups liquid. Stir over moderate heat until thickened and smooth. Add salt and pepper, if needed. Add diced giblets and neck meat and simmer 5 minutes more.
Cook on top of stove the jelly and mustard in saucepan. Add hot dog pieces and cook thoroughly. Serve warm with toothpicks. Keep warm in crock-pot.
Saute onion and bell pepper in 1 stick oleo. Add this to cooked rice with Cheez Whiz. Stir until Cheez Whiz is melted. Add cream-style corn and salt and pepper to taste. Bake at 350° for about 30 to 40 minutes, until thick.
Mix all except potatoes. Spoon in mounds around top. Bake at 400° for 30 minutes.
Pound flour into steak. Brown in shortening in a heavy skillet or saucepan, along with onions, celery and garlic. Add remaining ingredients; stir well. Cover; cook in a 350° oven or on top of range for about 1 1/2 hours, or until tender. Makes 6 servings.
Whisk together flour, cornmeal, sugar and eggs. In another bowl, mix margarine, milk, lemon juice and lemon rind. Add lemon mixture to flour mixture. Pour into 9-inch crust or 8 pastry shells. Bake at 375° for 35 to 40 minutes. Top with dollop of whipped topping.
Cream butter and brown sugar until light and fluffy; add eggs and vanilla and beat thoroughly. Pour into unbaked pie shell. Bake 5 minutes at 425°. Turn heat down to 325°. Bake until middle of pie is firm, about 35 to 40 minutes. May use 1 cup chopped nuts on top of mixture before cooking.
Preheat oven to 350°. Rinse calendula blossoms. Pull off petals and set aside. Cream butter, sugar and orange rind until fluffy. Add orange juice concentrate and vanilla. Stir in eggs until blended. Sift together flour, baking powder and salt. Blend calendula petals and dry ingredients into creamed mixture. Drop dough by teaspoonfuls onto lightly greased cookie sheets. Press almond half into each cookie. Bake at 350° for 12 to 15 minutes until golden brown.
Preheat oven to 375°. In a large skillet, melt butter. Saute squash until tender. In a mixing bowl, beat egg slightly. Stir in Swiss cheese, milk, salt, mustard and pepper. Place squash in 1-quart baking dish. Pour egg mixture over and sprinkle with remaining cheese. Bake 15 to 20 minutes. Makes 4 servings.
Peel bananas and cut in half lengthwise. Warm jam and brush onto bananas. Roll in coconut. Serve with whipped cream. This is good.
Stir flour, sugar and baking powder together in bowl. Cut in butter and peanut butter until crumbly. Stir in eggs. Press half the mixture into 9 x 13-inch baking pan. Spread jelly over top. Crumble remaining dough over jelly. Bake at 375° for 30 minutes or until light brown. Cool. Cut into bars. Yield: 2 dozen.
In a double boiler, melt butter. Add lemon juice. Add beaten eggs, stirring constantly. Add salt and paprika. Delicious poured over salmon loaf.
Cook bacon and save drippings to cook onions 3 minutes on High. Mix all ingredients except bacon. Cook on High for 10 minutes. Stir. Cook on Medium for 40 minutes. Stir after 15 minutes. Add bacon or liquid smoke and cook 5 minutes. Cook with a lid until you want it thicker.
Cut shortening into flour and salt. Add egg that has been mixed with water, then vinegar. Roll into 3 pie crusts.
Cook sugar, cream, butter and cocoa for 1 minute after it boils. Pour cocoa mixture over oatmeal and peanut butter. Beat well. Drop by teaspoon onto wax paper.
In large pot, brown meat. Add chopped vegetables. Saute vegetables until tender. Drain. Add tomatoes, water, tomato sauce, chili powder, salt and pepper. Bring to boil. Stir in uncooked macaroni. Reduce heat and simmer until macaroni is done, stirring occasionally.
Mix with mixer, then add 1 cup pecans. Bake at 350° for 35 minutes. Makes 1 pie.
Slice and cook carrots until tender-crisp. Drain. Add onion and bell pepper to carrots. Heat remaining ingredients together until hot. Pour over all vegetables. Cool. Store covered in refrigerator. Wonderful as a vegetable or serve on crisp lettuce as a salad. May be served as an appetizer with carrots cut into 1-inch rounds.
Blend cream cheese and soup together, using electric mixer. Do not use blender. When blended, mix in other ingredients (except shrimp). When smooth, fold in can of shrimp (drained). Chill until ready to serve. Serve with potato chips.
Mix all ingredients together; pour into a greased 8 x 8-inch pan. Bake at 350° for 30 to 40 minutes.
Cut up beef and place in casserole dish. Pepper chicken and wrap 1 slice bacon around each serving. Place on beef. Mix soup and sour cream and pour over chicken. Cover and cook at 275° for 3 hours.
Heat sauce so it is warm. Prepare pasta according to directions on box. In frying pan, add garlic (diced) and onion in a tablespoon of oil. Saute until transparent. Add hamburg and cook until browned. Drain pasta and place in baking dish. Mix in Ricotta and half of the Mozzarella cheese. Mix and add half of the sauce. Mix hamburg into remaining sauce and pour over ziti. Top with remaining Mozzarella cheese. Bake at 350° for 1/2 hour.
Dissolve jello in water; add fruits and juices. Pour half of mixture into 10 x 15 x 2-inch pan. Chill until firm. Does rather quickly. Smooth sour cream over gelatin. If desired, sprinkle nuts over sour cream. (I put the nuts right in the jello.) Cover remaining jello mixture. Chill until firm. Cut into squares. Serve on lettuce bed with dash of sour cream and fresh strawberries (optional). Serves 10 to 12.
Sift dry ingredients together. Beat egg whites. Beat egg yolks with milk. Stir in butter, corn and onion. Fold in flour mixture; fold in beaten whites. Pour oil into deep skillet. Heat and spoon fry mixture until brown. Serve with honey or syrup.
Mix all ingredients together with mixer. Pour into pie crust. Bake 35 to 40 minutes on 350°.
Boil sugar and milk together to soft ball stage. Add the remaining ingredients. Beat together until creamy; pour onto buttered dish. Cut in squares when set.
Mix cake per package directions. Pour 1/2 of the cake batter in bottom of 9 x 13 pan. Bake at 350° for 15 minutes.
Grate the Jarlsburg cheese in a medium size bowl. Chop the red onion up and mix it together with cheese. Add pepper. Bind mixture together with mayonnaise. Serve with Melba toast, sesame crackers or any other cracker preferred.
Spray 9-inch round layer cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place pan in 350° oven for 3 minutes. Remove. Add blueberries. Prepare white cake batter. Carefully spoon batter over blueberries, smoothing top. Bake 40 minutes or until toothpick inserted in center comes out clean. Do not overbake. Immediately run spatula around edge of pan and invert cake onto serving plate. Serves 12.
Mix preserves, dressing and soup mix together in a large bowl. Coat chicken. Rest overnight in refrigerator. Bake on cookie sheet in a 350° oven for 1 1/2 hours.
Preheat oven to 400°. Cook potatoes and onion together until tender; add butter and mixing until smooth. Combine picked over and flaked salmon with potato mixture. Add milk and seasonings. Line pie plate with crust and spoon in filling. Add top crust and crimp edges. Brush top crust with milk and sprinkle with paprika. Bake for 10 minutes; reduce heat to 350° and bake 45 minutes longer.
Combine oil and seasonings; beat with whisk. Stir in oysterettes and coat well. Let stand overnight.
Cream lard. Add sugar. Add applesauce with soda. Add flour, etc., and mix.
Combine sugar, cocoa and salt. Add eggs, butter, milk and vanilla; mix thoroughly. Pour into pastry shell and bake at 350° for 45 to 50 minutes. Do not overcook. Yield: One 9-inch pie.
Preheat oven to 350°. Grease 9-inch square baking pan; set aside. Combine nuts, flour and dates in small bowl; set aside. Beat eggs with electric mixer in large mixing bowl until thick and lemon-colored. Gradually beat in sugar. Add vanilla; blend well. Add date mixture; blend well. Pour into prepared pan and spread evenly. Bake 25 minutes or until golden brown. Cut into bars while hot. Cool in pan or on wire rack. Roll in or sprinkle with confectioners sugar.
In a one-quart casserole dish combine pork and beans, onion (I use dried chopped onions), barbecue sauce, brown sugar and mustard. Cook on High (microwave) uncovered for 6 to 8 minutes, stirring every 2 minutes. Let stand for 5 minutes uncovered. (While cooking, I cover with sheet of wax paper.)
Cream the shortening. Add sugar, eggs and peanut butter. Add dry ingredients. It's very stiff dough. Mold in balls. Mash with fork. Bake at 350°.
Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9-inch pan. Bake for 30 to 35 minutes until toothpick inserted into brownies comes out with fudgy crumbs. Do not overbake. Cut into squares. Makes 24 brownies.
Form cookies on cookie sheet. Bake at 375° for 10 to 12 minutes. Will freeze.
Preheat oven to 350°. Line 2 cookie sheets with foil. Beat egg whites until stiff and foamy. Add a pinch of salt, then gradually add sugar, almond flavor and vanilla. Mix good. Fold in chocolate chips and chopped nuts. Drop by 2/3 teaspoon on cookie sheet. Put in oven and turn oven off immediately. Do not open for 4 hours.
Put Cool Whip in a large bowl and sprinkle with dry Jell-O. Add cottage cheese, and then well drained pineapple. Mix well. Chill 24 hours.
Heat the sweetened berries with the jello until the jello dissolves. Do not add water. Set aside to cool. Beat together the milk and pudding. Stir in the sour cream and then fold in the Cool Whip. Layer wafers, Cool Whip mixture and strawberry mixture. Repeat. Top with Cool Whip. Chill well before serving.
Brown meat and onion with salt, pepper and garlic powder. Drain. Cut 2 inches off end of loaf; hollow out bread.
Preheat oven to 350°. Brown your beef in skillet. Line casserole bowl with chips. Mix beans, mushroom soup, taco sauce, milk and beef in large bowl. Pour over chips in casserole bowl. Top with layer of cheese, then layer of chips, then another layer of cheese.
Mix yeast into 1/2 cup of warm water. Set aside. Warm buttermilk and mix altogether. Roll out and make rolls. Use biscuit cutter and fold over; put butter between. Bake at 350° for 10 to 15 minutes. Can keep dough in refrigerator up to 3 weeks or cut out and freeze.
Sift dry ingredients together. Beat margarine and sugar until fluffy. Add egg and vanilla and beat. Gradually add dry ingredients, beating until blended. Shape into 1-inch balls and place on ungreased cookie sheet. Press in center with thumb to make indentation. Drain cherries saving liquid. Place cherry in indentation. Prepare frosting.
Dice chicken and brown in butter. Pour broccoli cheese soup over chicken. Simmer for 20 minutes. Pour over cooked white rice.
Grate Cheddar cheese. Mix with softened cream cheese, diced pimento, 3/4 cup almonds (sliced), lemon juice, salt, Worcestershire sauce, grated onion and cayenne. Shape into a ball. Coat with 1/4 cup almonds. Serve chilled.
Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar. Add egg and vanilla; beat until fluffy. Stir in flour, baking soda and nutmeg. Mix well. Stir in nuts and bran flakes until blended. Drop rounded teaspoonfuls onto ungreased baking sheet 2 inches part. Bake for 10 minutes or until golden brown. Makes 4 dozen.
Finely chop tomatoes, onion, garlic, peppers, cilantro and oregano. Mix all ingredients together and cover. Refrigerate in glass or plastic container for up to five days. Makes about 3 cups.
Add sliced bananas to peach pie filling. Drain pineapple chunks and add with strawberries. Mix and chill. Serve as a salad or topping for cake or ice cream. You can delete strawberries and pineapple and use mandarin oranges (drained) and maraschino cherries instead. Pineapple chunks can be put in this also, if desired.
Heat dressing until sugar is dissolved. Pour over veggies. Cover. Refrigerate overnight. Good keeper.
Cut cupcake papers down to 1 inch and place in a cupcake tin. Melt chocolate bar and melt with 1/2 cup peanut butter. Melt the remaining peanut butter in a glass measuring cup with a small amount of water to liquify. Place a tablespoon of chocolate in the papers and let set 20 minutes; then add a tablespoon peanut butter and then another tablespoon chocolate. Let the whole thing set another 20 minutes.
In percolator, put filter in and put red hots, cinnamon and cloves in basket. Perk apple juice and serve. Good!
Mix together mayonnaise, sugar and vinegar and let set overnight in fridge. Next day: Mix broccoli, celery and grapes (amounts as desired) with dressing. Just before serving, add bacon and slivered almonds.
Mix water, cornstarch and sugar; bring to boil on top of stove. Boil hard and stir until mixture is thick. Stir in both Jell-Os. Let cool. Peel and slice 12 to 15 ripe peaches. Mix with Jell-O mixture and pour into baked crust. Keep in refrigerator. Makes 3 large pies.
Mix Ricotta, eggs, granulated sugar and baking powder. Let stand for 1 hour. Then add flour and salt and beat until smooth.
Place pork chops in oblong baking dish. Salt to taste. Mix all ingredients together to make a sauce. Pour sauce over chops. Cover and bake at 325° for 1 hour.
Boil asparagus with lemon slices. Drain. Grate boiled eggs. Mix first 7 ingredients. Spread mixture on ham slices. Tightly roll 2 asparagus with tips, opposite each other, in ham slice. Slice in half. Arrange on lettuce and garnish. Chill well.
Partially freeze beef; very thinly slice across the grain into bite size strips. Cook broccoli and carrots, covered in boiling salted water, for 2 minutes; drain. Mix cornstarch and sugar. Stir in soy sauce and sherry; set aside.
Cook milk with sugar (enough milk to moisten sugar). when boiling, add vanilla. Cook until, when you drop a drop in a cold glass of water, it makes a small soft ball. Add peanut butter and marshmallow.
Mix together and pour into 9 x 13-inch greased pan. Top with 1/2 cup melted margarine and 2 cups corn flakes. Bake 1 hour at 350°.
Saute onion in margarine in pot. Blend together with onion the next 8 ingredients. Add tomato juice, celery and fresh tomatoes; boil 1 minute. Add milk and heat on low for 10 minutes.
For Crust: Combine crumbs and butter.	Press on bottom and completely up sides of 10-inch spring-form pan. Refrigerate 30 minutes (or chill in freezer).
Combine all ingredients, except nuts and mix with electric mixer. Mix nuts last into batter. Divide dough into quantities for three small pans or 2 large ones. I use 4 (1 pound) coffee cans. Grease pans before putting in dough. Bake at 350° for 1 hour or until done. Bread freezes well.
Mix cake as directed on box. Bake in a 9 x 13-inch pan. After cake has cooled, punch holes with fork. Heat 1 cup Big Red, add jello to dissolve. Pour over the cake and then pour 2 cups Big Red over the cake. Put in refrigerator to cool.
Cream butter and sugar. Add eggs; beat well. Mix in flour, soda and salt. Add mashed bananas; mix in well. Mix in chopped nuts. Put in 2 greased loaf pans. Bake in moderate oven 45 to 50 minutes. Makes 2 medium loaves.
Thoroughly blend sugar, curry, vinegar, 1/2 teaspoon salt, cream, oil, mayonnaise and 1/8 teaspoon pepper for dressing. Combine cabbage, peanuts and onion. Toss with dressing. Season to taste with salt and lemon pepper if desired.
Place raisins in small bowl and cover with hot tap water. Let stand 10 minutes. Meanwhile, in blender container, combine cottage cheese, vinegar, onion, chili powder, curry, salt and pepper. Add drained, soaked raisins. Cover and blend at high speed until smooth and creamy. If necessary, add 1 tablespoon water in which raisins were soaked (or plain water) to make good dipping consistency.
Soften cream cheese, adding other ingredients. Spread on tortillas in a thin layer. Roll as tightly as possible into logs. Wrap in plastic wrap and chill at least 2 hours, overnight is best. Slice into little pinwheels and serve.
Simmer raisins in water until soft. Add sugar. Cook for approximately 15 minutes more. Stir in lemon juice; remove from heat. Cool slightly; pour over ham. Recipe may be doubled or tripled.
In a pie plate, place an unbaked pie crust. Add ham and broccoli; arrange into bottom of crust. Sprinkle with cheese. Whisk eggs with milk or half and half and pour over mixture. Bake 40 minutes at 350° or until top becomes light brown. Eat anytime.
Mix the warm water and yeast. Let stand while mixing other ingredients. Mix dry ingredients, then mix with milk, eggs and yeast mixture. Let stand overnight. Fry on ungreased griddle.
Brown meat in Crisco. Add water. Simmer 30 minutes. Add all other ingredients and simmer 30 minutes. Add more salt, oregano and ground cumin to taste.
Place 1 bag of Act II microwave popcorn in microwave. Cook on High for 3 minutes and 45 seconds. Remove. Be careful, "it's hot." Pour into a large bowl. Serve with your favorite ice cold drink and turn on your favorite T.V. show and relax in your favorite recliner. Enjoy.
Melt chocolate and butter. Add milk and coconut. Combine eggs, sugar and nuts and stir into chocolate mixture; mix well. Pour into pie crust. Bake in 400° oven about 30 minutes. Cool before serving.
Preheat oven to slow (300°). Cook the peeled eggplant slices in boiling salted water until tender, about five minutes.