HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and saute broccoli on medium heat. Add salt and minced garlic. Add pepper. Cover; do not boil. Mix cream and half and half. Cook pasta 10 to 12 minutes in 1/4 teaspoon oil. Rinse in cold water. Drain completely. Mix all ingredients. Add grated Romano cheese and simmer. Add cornstarch to thicken if desired.
Cook chicken and cut into small pieces. Cook the macaroni in chicken broth. Mix the ingredients together and pour into a greased casserole dish. Cover with the chicken broth and bake for 1 hour at 350°. Serves 4 to 5.
Put first 6 ingredients in crock-pot on setting 3 (or medium). Go to work. After you change into comfortable clothes, mix ketchup and cornstarch. Pour into crock-pot, set on high and cook 30 minutes. Serve over rice.
Preheat oven to 350° to 400°. Grease muffin cups. Mix together first six ingredients. Combine flour and baking powder and add to honey mixture, stirring just until flour is moistened. Stir in nuts; fill muffin cups 3/4 full and bake 15 to 20 minutes.
Put 2 tablespoons oleo in 9 x 13-inch pan and melt in 450° oven. In medium bowl, beat egg whites until foamy. Add the next 3 ingredients until smooth. Add milk slowly until well mixed. Pour batter over melted oleo in pan and return pan to oven. Bake at 450° for 20 minutes until puffy and browned. Remove from oven. It will settle. Serve with the toppings.
Mix fish, egg, onion and cracker crumbs in a bowl. Heat the shortening or oil in a skillet. Spoon fish mixture in skillet, flattening each spoonful to a patty, and brown on both sides.
Cook beef, pepper, salt, green peppers and onions together until tender. Drain off all water in meat, then put barbecue sauce and hot sauce into meat mixture. Cook over low heat.
Remove any shell left in crabmeat. Peel potatoes, cook (boil) and mash. In bowl, mix first 6 ingredients. Add salt and pepper to taste. Make into cakes. Broil or fry in butter. Serve as main dish or on roll.
In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon until thoroughly combined. Shape into 1-inch balls. Pour granulated sugar into a pie plate, then roll bourbon balls in sugar. Store in an airtight container. Will keep up to 2 weeks. Do not freeze. Makes about 5 dozen.
Line baking sheet with waxed paper. In small bowl, cream butter, 10x sugar, milk and almond extract. (If mixture is too soft, add more sugar.) On a surface lightly sprinkled with 10x sugar, knead mixture into a ball. Using 1 teaspoon of mixture, shape into a ball. Indent with thumb. Place cherry in indention and cover cherry with mixture. (Leave stem exposed.) Place on baking sheet. Cover loosely and refrigerate 4 hours or overnight. Place the chocolate and shortening in a 2 cup glass measuring cup. Microwave on Medium 3 to 5 minutes, stirring once a minute until smooth. Holding cherry stem, dip into chocolate,	cover cherry completely and 1/8 inch up stem. Shake off excess. Place on waxed paper lined tray. Repeat using all the cherries. Refrigerate 15 minutes to set. Refrigerate, covered if not serving soon. Makes 3 dozen candies.
Cook macaroni 9 minutes in boiling water. Drain and pour cold water over. Put macaroni in buttered casserole dish. Add oleo, cheese and salt. Beat eggs and slowly add the hot milk to them. Add the egg and milk mixture to the macaroni. Bake at 350° for 50 minutes, uncovered.
Thaw fish if frozen. In a small bowl, mix together the bread crumbs, Parmesan cheese, parsley, basil, oregano and pepper. Set crumb mixture aside. Place fish on greased rack of a broiler pan. Brush with lemon juice. Broil 5 to 6 inches from heat for 3 minutes. Sprinkle crumb mixture over fish. Broil 3 to 6 minutes more, or until fish flakes easily with a fork. Serves 4.
Brown 2 to 3 pounds ground beef along with 1 large chopped white onion. Add all other ingredients to meat along with 2 to 3 cups water in large pot; let simmer for 2 to 4 hours. Serve over spaghetti (with or without beans), covered with shredded cheese and oyster crackers. Advisable to have Tums or other antacid on hand as part of dessert.
Combine vegetables with seasoned salt in serving bowl; mix well. Pour desired amount of favorite dressing over salad; toss to coat. Chill for 2 to 3 hours.
Cream honey, shortening and butter until smooth. Beat in eggs, one at a time, and add vanilla. Combine flour mixture to honey mixture; mix thoroughly. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto greased baking sheet. Bake at 350° for 12 to 16 minutes or until browned.
Brown onion in lard (brown a little). Add hamburg. When hamburg is done, add remaining ingredients. Simmer.
Wash and slice green peppers in half. Dish out seeds. In a large bowl, mix remaining ingredients, except the tomato sauce, then fill pepper shells with meat mixture. Place in a baking dish and pour tomato sauce over peppers. Cover with aluminum foil and bake in a 350° oven for 45 minutes or until done. Makes 8.
Heat oven to 375°. Beat eggs, water, margarine, peanut butter and half of cake mix (dry) until smooth. Stir in remaining cake mix and chocolate chips. Drop by rounded teaspoonfuls about 2 inches apart onto baking sheet. Bake 8 to 10 minutes.
Mix flour with sugar. Then add other ingredients. Beat until mixed. Pour into unbaked pie crust and bake at 350° for 1 hour or until knife inserted comes out clean.
Prepare vanilla pudding and pie filling mix as directed for pudding on package. Cover surface of pudding mixture with waxed paper or transparent wrap. Chill. Fold in miniature marshmallows and heavy cream, whipped. Line bottom and sides of 10 x 6-inch baking dish with vanilla wafers. Pour in half of pudding mixture. Cover with 2 bananas, sliced. Top with remaining pudding mixture. Chill. Garnish with additional marshmallows and banana slices, if desired. Makes 6 servings.
In large skillet, heat corn oil over medium heat. Add onion and cook, stirring, for 1 minute. In large mixing bowl, mix together cooked onion, meat and next 6 ingredients until blended. Shape into 1 1/2-inch balls and place in shallow baking pan. Bake at 400° for 20 minutes or until cooked through.
Cream butter until light and fluffy. Beat in sugar. Add eggs, one at a time. Beat in vanilla. Stir in flour and baking powder. Add zucchini, coconut and nuts. Bake for 30 to 35 minutes at 350°.
Saute onion and margarine. Combine cream cheese, 1 tablespoon milk, salt, cumin and chopped, cooked chicken. Add onions to chicken mixture. Spoon 1/3 cup chicken mixture into flour tortillas near edge; roll up. Place filled tortilla, seam side down in greased baking dish. Mix cream of chicken soup, sour cream and and 1 cup milk, then pour evenly over all tortillas. Cover with foil. Bake at 350° for 35 minutes. Remove foil. Sprinkle with shredded Cheddar and Jack cheeses. Bake 5 minutes more to melt cheeses.
Mix squash, salt, pepper, onion, sour cream and soup. Melt 1 stick margarine and mix with stuffing. Line casserole dish with stuffing. Fill with squash mixture, top with stuffing mix. Bake at 350° for 30 to 40 minutes. Reserve enough stuffing mix to crumble on top of casserole.
Boil noodles as per package; set aside. Melt margarine and saute onions, bell pepper, celery and garlic. Add celery soup and simmer for 3 minutes. Add mushrooms, Velveeta cheese, Worcestershire sauce, hot sauce and seasonings. Simmer 2 minutes. Add noodles, crawfish and crab and pour into casserole dish. Top with Italian bread crumbs. Bake at 350° for 20 minutes.
Grease casserole. Saute onions in margarine in a pot. Cook broccoli according to package directions. Melt cheese in soup. Add milk and other ingredients. Bake at 350° for 45 minutes. Serves 8 to 10.
Cook cabbage for 7 or 8 minutes or until tender; drain. Combine the soup, milk, cheese, salt and pepper. Heat until the cheese melts. Combine with cabbage; put in casserole dish. Put bread crumbs and margarine on top of cabbage. Bake in preheated oven at 350° until heated through, about 20 minutes.
Mix all together and freeze. Makes about 14 cups. Mix 1/2 cup slush and 1/2 cup Sprite or 7-Up.
Measure oleo in 3-quart pan. Melt over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat. Add Rice Krispies. Stir until well-coated. Spread warm mixture in buttered 9 x 13-inch pan. Using buttered spatula, press firmly into even layer. Cut in squares when cool.
Mix first 5 ingredients together in large bowl. Then add remaining ingredients. After all is well blended, drop into well-greased muffin tins and bake at 375° until browned. The dough can be made up and kept in a closed container in the refrigerator for about 2 weeks. Use as you desire for the meal.
Sift together flour, baking powder and soda in a mixing bowl. Cut in butter until mixture looks like cornmeal. Beat eggs. Add sugar and vanilla to eggs and beat well. Add dash of salt. Combine egg mixture with flour and butter mixture. Chill. On a lightly floured board, roll dough to 1/8 inch thick. Cut in desired shapes and place on buttered baking sheet. Bake at 375° for 6 to 8 minutes. Remove to wire racks to cool. Yields: 6 dozen.
Cut roast in quarters. Place in greased 5 qt. crock pot. Combine all ingredients and mix thoroughly. Pour over roast. Cover and cook on low for 6 to 8 hours. Slice apart meat; cook for 30 minutes longer. Serve on rolls.
Place peanut butter chips, chocolate chips, butter and chocolate in a medium pan and cook over very low heat until melted. Stir frequently. Remove from heat; add vanilla. Stir in cracker crumbs gradually to make a stiff dough. Roll into large marble-sized balls. Spread pecan meal on waxed paper; roll each bonbon in meal to coat. Let stand on waxed paper 30 minutes to set. Store in airtight container at room temperature or in freezer. Makes about 50.
Cream butter. Add sugars, gradually. Cream well. Add beaten eggs. Mix well. Sift flour, baking powder, soda and salt together. Stir in creamed mixture, beating until smooth. Add rolled oats, coconut, raisins, dates and vanilla. Mix thoroughly. Drop from teaspoon onto greased baking sheet. Bake 12 minutes at 325°. Makes 7 dozen.
Before starting, sample rum to check quality. Good, isn't it. Now proceed. Select large mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is of proper quality, put one level cup of rum into a glass and drink it as fast as you can. Repeat with electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 teaspoon thugar and beat again. Meanwhile, make sure rum is still alright. Try another cup. Open second cordth if necessary. Add leggs, 2 cups fried druit and beat until high. If druit gets stuck in beaters, pry loose with drewscriber. Sample rum again, checking for tonscisticity. Next sift 3 cups pepper or salt (really doesn't matter). Sample rum. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 tablespoon of brown thugar or whatever color you can find. Wix mel. Grease oven. Turn cake pan to 350°. Pour mess into boven and ake. Check rum again and bo to ged.
Sift together	first 3 ingredients; set aside. Cream butter. Add honey a little at a time. Mix well. Add eggs, one at a time, beating well after each addition. Mixture will appear to separate. Gradually add dry ingredients; mix until moistened. Fold in coconut,	morsels and cereal. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for 12 minutes or until golden brown. Remove cookies to cooling rack.
In a small jar with tight fitting lid, combine vinegar, mustard, anchovy paste and garlic. Cover and shake well. Add oils; cover and shake well again. Set aside.
Pick over the beans, removing any stones, broken beans or other debris you may find. Then place them in a heavy stockpot with water to cover and leave them overnight to plump. When ready to cook, drain the beans and put them back in the stockpot with the quart of cold water, bacon fat and onion. Cover and simmer for 30 to 40 minutes. If more water is needed, during cooking, add only boiling water. Otherwise the beans will be tough.
Combine sugar, flour and salt. Add to well beaten eggs and milk in saucepan. Cook until thickened. Add vanilla, coconut and butter. Cool. Pour into a baked pie shell.
Cream together butter and sugar. Add eggs; beat well. Add drained pineapple. Stir in bread cubes; bake in greased casserole (uncovered) at 350° for 1 hour, until lightly browned. (May be served hot with main course or cold as dessert.)
Prepare pudding as directed. Cool for 25 minutes in refrigerator. Remove pudding from bowl and fold whipped cream into large bowl using a spatula. Add pudding; mix well. Place mixture into pie crust. Top with nuts. Apply cover over pie and freeze for 2 hours. Enjoy!
Mix all ingredients together; pour into greased casserole. Bake for 1 hour at 350°. Makes 8 servings. Can be frozen.
In large pot, combine can of chicken soup, 3 cups water and whole, peeled potato. After it comes to a boil, add chopped onion, garlic and ditalini macaroni. Boil for 5 minutes. Add dry chicken noodle soup and carrot. Cook on simmer for 15 minutes. Take out whole potato and mash in bowl with basil, oil and Parmesan cheese. Add mixture to soup. Add kidney beans and simmer for 10 minutes. Enjoy!
Cut beef into 2-inch cubes and brown in the oil with the onions and garlic. Add the puree, the peeled and sliced tomatoes, paprika and cayenne. Pour the beer over everything and bake in oven for 1 1/2 hours until meat is tender; 3/4 of an hour before end of cooking time, add potatoes. Serve with noodles (plain), boiled and strained. Mix with melted butter and grated cheese.
Dredge chops in flour, bread crumbs and oregano. Brown in pan with oil. Transfer to shallow baking dish. Mix remaining ingredients and pour over chops.
Press potatoes into 9-inch pie plate to form crust. Drizzle melted butter over and bake at 425° for 25 minutes. Toss ham and cheeses together, then place in crust. Beat milk, eggs and seasoned salt. Pour over ham and cheese. Bake, uncovered, at 350° for approximately 45 minutes or until knife inserted in center comes out clean. Great for brunches. Crust can be prepared night before.
Take 100 pounds dough, roll it out and cut with cookie cutters. Bake for 3 minutes at 18° Fahrenheit. Take them out and frost them! Then eat.
In large saucepan, heat oil. Add garlic and onion; cook until tender. Add remaining ingredients, except pasta. Bring to boil. Reduce heat; simmer 20 minutes. Prepare pasta according to package directions; drain and stir into soup. Heat through. Makes 8 to 10 servings.
In a 2-quart micro-proof bowl, combine 3/4 cup sweetened condensed milk with chocolate chips. Microwave on High for 3 minutes or until chips are melted. Stir in vanilla. Spread half of the chocolate mixture evenly in the bottom of a foil lined 8-inch square pan. Place pan in the freezer. Set remaining mixture aside. In a 1-quart micro-proof bowl, combine remaining condensed milk with white chocolate. Microwave on High 1 to 3 minutes, stopping to stir occasionally until melted. Stir in peppermint extract. Divide peppermint mixture in half and color half with the red food coloring and half with the green food coloring. Spread pink mixture on top of chilled chocolate layer and return pan to freezer for 5 minutes. Remove pan from freezer and spread green mixture on top of pink layer. Return pan to the freezer to set the layers. If necessary, melt reserved chocolate mixture again in the microwave for 1 to 2 minutes. Spread on top of peppermint layer and return to the freezer to set. Cut into 1-inch squares. Store in refrigerator. Yields 64 squares of fudge.
Combine cabbage with onions in an airtight bowl. Refrigerate at least 4 hours. Mix oil, sugar and seasoning package ingredients and chill.
Mix all ingredients except flavoring in saucepan. Cook, stir while cooking, until soft ball stage. Remove from heat, add flavoring and butter. This will fill a two-layer cake. Use your favorite cake recipe for the layers.
Boil macaroni; drain and rinse. In same pan, melt margarine; add flour, pepper, dry mustard and salt. Add milk gradually while stirring; add cheese in cubes to heat evenly.
Brown bacon and hamburger. Add onion; cook until onion is tender. Mix all ingredients in baking dish. Bake at 350° for 30 minutes.
Mix water and flour with wire whisk. Mixture should be same thickness as heavy cream. Coat a mold (molded clay or an inflated balloon make a good mold) with one layer of newspaper strips which have been dipped in water. Dip strips in flour mixture and layer over first layer of strips until mold is well coated. Let stand until strips on mold are dry and hard. Paint over the strips if you like.
Mix all ingredient together real well. Pour into 9-inch unbaked pie shells. Bake until mixture is thick. Bake in 300° oven for about 45 minute to 1 hour.
Combine vegetables; add sugar, salt and oil; mix. Add water; cook until just tender, 10 to 15 minutes. Makes 8 servings. (A colorful winter vegetable dish.)
Combine egg, buttermilk, molasses and melted butter. Stir in dry ingredients that have been mixed together. Stir in nuts and raisins and spoon batter into two greased loaf pans. Bake at 400° for 1 hour.
Scatter uncooked rice on bottom of a greased 9 x 13 x 2-inch pan. Lay chicken, skin side up, on top of rice. Combine mushroom soup and onion soup mix. Pour over chicken. Bake at 325° for about 2 hours. Makes about 6 servings.
Mix sugar, butter, egg and milk with beater. Stir in flour, baking soda and salt. Fold in blueberries. Pour into greased and floured 9-inch square pan.
Bring to a boil sugar, milk, butter and vanilla. Boil 2 minutes. Turn off heat and add marshmallows. Stir constantly. Gradually add chips, stirring slowly. Pour into a buttered 12 x 15-inch pan. Cut into squares.
Slow cook roast for about 6 to 8 hours. About 1 hour before roast is finished cooking add jar of barbecue sauce. Continue to cook. Place barbecue on buns and add desired toppings.
Mix together dry cake and pudding mixes with poppy seed. Add water and liquid shortening. Add eggs, one at a time, beating well after each. Pour batter into a well-greased and floured Bundt pan. Bake at 350° for 45 minutes. Cool in pan for 15 minutes, then invert onto plate. Glaze with a glaze made from powdered sugar, lemon juice and melted butter.
In skillet, mix gelatin, cinnamon, water and salt. Add margarine.	Bring to a boil, stirring constantly. Place sweet potatoes in an oiled or	buttered baking dish. Pour mixture over potatoes. Cover loosely and cook in moderate oven for 15 minutes or until	sweet potatoes are glazed. Yields four servings, about 235 calories per serving.
Mix sausage with biscuit mix. Melt cheese in top of double boiler. Add cheese to sausage mixture and stir to blend. Make into tiny balls and freeze. Thaw when ready to bake on ungreased cookie sheet in hot oven at 400°. Serve hot. Makes about 100 to 150.
Mix egg and milk, adding salt. Remove crusts from bread; dip in mixture. Fry quickly in hot fat until a delicate brown, turning. Spread lightly with butter, sprinkle with sugar and place a spoonful of jelly on each piece. Serves 4.
Arrange first broccoli, then chicken in a 2-quart casserole dish. Pour ingredients 3 through 6 over broccoli and chicken. Over this sprinkle remaining ingredients. Bake about 45 minutes at 350°. Serves 4.
Combine oil, sugar and eggs. Beat well. Add flour and beat thoroughly. Add remaining ingredients and stir until well blended. Turn batter into a a greased and floured 13x9 inch pan. Bake at 350 degrees for 40-45 minutes.
Generously grease and flour two loaf pans, or line with waxed paper.
Cook beef until browned in a 1 1/2-quart saucepan. Cook until no longer pink, stirring to separate meat. Spoon off fat. Stir in soup and water. Add vegetables and sauce. Heat to simmering. Cook 10 minutes or until vegetables are tender. Serve with cheese topped garlic bread.
Mix meat, onions, sauerkraut and paprika. Place in large casserole or Dutch oven. Add bouillon. Cook at 375° for 1 hour. Add cubed potatoes and more broth, if necessary. Cook 1 more hour. Remove from oven and stir in sour cream or yogurt. Makes 10 servings.
Combine 1 cup flour, yeast, onion, salt and dill weed. Add cottage cheese, water, egg and honey to flour mixture. Beat 3 minutes by hand or with electric mixer. Beat in remaining flour. Cover and let rise in warm place until double in bulk (about 1 hour). Stir down batter; pour into a well-greased 1 1/2-quart casserole. Let rise in a warm place until light (30 to 40 minutes). Bake at 375° for 50 to 55 minutes or until done.
Boil the unpeeled potatoes in water for 30 minutes. Drain and cool. Peel. Slice into a large bowl. Add onion, parsley, bell pepper and season lightly with salt and pepper. Fold in mayonnaise and chill. Line 4 salad plates with shredded lettuce. Place a scoop of potato mixture in center of plate. Place tomato wedges around edge of salad, then place cucumber strips between tomatoes. Place beet slice on top of salad. Scatter green pepper rings, olives, radishes and green onions over all. Sprinkle with oregano. Serve with fat-free Italian dressing.
Put cauliflower into 2-quart casserole dish with 2 tablespoons of water. Cover and microwave on High for 7 minutes. Drain.
Cream the margarine and sugar. Add the eggs. Sift the flour and soda together; add to the mixture alternately with the mashed bananas. Add nuts and vanilla last, mixing all ingredients well. Bake for 1 hour at 325°.
Season meat with salt and pepper; put into 8 x 8-inch pan. Bake at 425° for 15 minutes; drain fat. Spread on sauce, cheese and oregano. Bake for 10 minute more. Drain again. May be topped with chopped onions, green peppers or mushrooms. Serves 4.
*Clean out pumpkin seeds and brush inside with butter. Bake 1 1/4 hours at 375 F, let stand until cool enough to handle.
Brown ground beef in skillet and drain. Add onions, sauces and beans. Stir. Add most of chips and 3/4 of the cheese. Stir. Put in a large casserole pan. Bake at 350° for 25 minutes. Remove from oven and spread sour cream over top. Cover with remaining chips and cheese. Return to oven 10 minutes more.
Place chicken in a 13 x 9-inch baking pan. Combine Russian dressing, soup mix and jam; pour over chicken. Bake at 350° for 1 hour. Serve with rice or noodles.
Unroll crescent rolls and place flat out in glass baking dish or pan (pan makes them crispier-don't cook as long). Follow package directions for baking time. Cool. Mix cream cheese and mayonnaise. Add dressing. Spread over cooled crescent "pizza" and top with veggies.
Heat oil and butter in a large skillet over medium high heat. Saute chicken breasts 4 to 5 minutes per side, turning occasionally, until chicken is opaque throughout. Transfer to a platter and keep warm. Add carrots to skillet and saute over medium heat 1 minute. Add leek, bell pepper and garlic and saute another minute. Stir in tomatoes and any juices from platter. Simmer 2 minutes or until vegetables are tender. Season with salt and pepper to taste. Serve vegetables over chicken. Makes 4 servings.
Cream sugar and butter. Add eggs. Add sifted dry ingredients and lemon. Blend well. Chill. Roll and cut into shapes. Bake at 350°, approximately 10 to 15 minutes.
Scald milk; add cornmeal and cook until thick. Add salt, baking powder, sugar and butter. Beat the egg yolks and add to the cornmeal mixture. Beat the egg whites to a soft peak and fold into batter. Pour into a well buttered 1 1/2-quart casserole and bake uncovered in a 375° oven for 25 to 30 minutes.
Saute chicken in oleo. Add flour. Brown it a little. Add water, then add vegetables and simmer. Salt and pepper.
Allow spinach to defrost; drain it thoroughly. Use paper towels to wring out all the water. Drain and chop water chestnuts. Combine all ingredients except the loaf, and mix well. For best flavor, refrigerate several hours or overnight.
Remove sausage from casings or use bulk. Brown ground beef and sausage. Drain well. Add spaghetti sauce, mushrooms and spices. Add spices liberally to your taste. Simmer 2 to 3 hours. Cook noodles in boiling water until almost done. Remove from water and cool on waxed paper or foil for easy handling.