HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare spaghetti, drain. In large skillet heat oil, add smoked sausage and remaining ingredients except spaghetti and cheese. Cook and stir until vegetables are tender crisp. Add spaghetti and cheese, toss well. Serve hot.
Pop corn and place in a large roaster. Combine brown sugar, margarine, salt and syrup in a large pan and boil 5 minutes, stirring constantly. After it has boiled 5 minutes, add soda and stir rapidly, until caramel foams to 2 or 3 times its volume.
Make Kool-Aid; add everything else but ginger ale. Freeze to keep. Before serving, thaw to slush state then add ginger ale and serve. Serves 25.
In Dutch oven, brown meat, onion and garlic until tender; drain. Stir in all remaining ingredients, except frozen vegetables. Cover and bring to boil. Simmer 10 minutes. Add frozen vegetables and simmer 10 more minutes.
Whip cream. Blend pears and juice in blender. Blend all ingredients together. Pour into mold and chill.
Tear up lettuce in small pieces. Place in oblong dish. Layer celery, peppers, onion and peas (peas do not have to be thawed).
Cut bagels in half. Place cut edge up on cookie sheet. Top with sauce and cheese, then add any other topping on bagels as you like. Place in oven at 350° until cheese is melted or put on microwave-safe plate on High for 1 minute for every 2 bagels.
Mix corn muffin mix according to instructions on package. Stir in corn, green pepper and red pepper. Preheat oven at 325°. Pour corn mix into a buttered pan. Cook until brown or until inserted fork comes out clean.
Slice bacon; fry until brown. Add onion and fry with bacon until transparent. Add potatoes, soup, water and clam juice. Open cans of clams and add liquid to soup. Cook 20 minutes until potatoes are done. Season with salt and pepper. Add clams. Bring to a boil and thicken with 1 tablespoon cornstarch in 1/2 cup water.
Mix and press hamburger, mushrooms and onions in baking dish or pie plate (bottom and sides). Bake at 375° until brown. Drain off grease. Cook 5 to 6 average sized potatoes. Mash with about 8 ounces Velveeta cheese (add more cheese if needed or add 2 tablespoons milk). Put potatoes and cheese in middle of hamburger ring.
Blend eggs, sweet potatoes, sugar and evaporated milk in food processor or with mixer. Microwave butter and marshmallows on High 1 to 2 minutes until melted. Blend in with potatoes. Place in ring pan or 2-quart casserole.
Preheat oven to 325°. Melt oleo and mix with crumbs. Line bottom of large casserole dish with 1/2 of mixture. Add mixture and pour over crumbs. Top with remaining 1/2 of crumbs. Bake at 325° for 30 to 40 minutes.
Mix together in large bowl the cake mix, brown sugar, oats, nuts and raisins. Stir to coat nuts and raisins. Add eggs, oil and milk. Mix well. Drop teaspoonful of dough onto greased baking sheet. Bake in 350° oven for 10 to 15 minutes. Makes 60.
Grease a 9 x 13-inch pan with butter. Line pan with 4 to 5 filo including sides. Brush melted butter lightly over layer. Beat eggs until slightly fluffy. Dice cheese into very small pieces and mix into eggs. Also, mix in salt and oil. Brown finely chopped onion and mix into cheese, eggs and spinach.
Brown beef and onion slowly, then drain. Add other ingredients and mix well. Simmer on stove for 20 to 25 minutes. Serve with crackers or hot rolls.
Beat eggs very lightly; add all other ingredients and blend. Fold into a 9-inch unbaked pie shell. Bake in a slow oven, 300°, for 45 to 60 minutes or until sets.
Cook sausage, onion and green pepper in a skillet until sausage is browned. Stir to crumble. Drain. Stir in macaroni, tomatoes, tomato sauce, sugar, chili powder and salt. Cover, reduce heat and simmer 25 minutes. Stir occasionally. Stir in sour cream. Cook until heated. Sprinkle with cheese.
Combine ingredients and heat in a skillet or crockpot. Serve over rice or noodles.
Mix dry ingredients slowly; add eggs, milk and butter. Beat until smooth. Cook in waffle iron. Makes 8 waffles.
Dissolve orange jello and lemon jello in hot water. Add cold water. Add pineapple. Cut bananas and put in jello. Put in 2 large bowls or 9 x 13-inch Pyrex pan. Sprinkle with miniature marshmallows. Let stand until very firm.
Preheat oven to 350°. Roll biscuits out as thin as possible. Lay them on a cookie sheet. Place a spoonful of pizza sauce on biscuits. Top with pepperoni and cheese. Bake 8 to 10 minutes (watch for cheese to melt).
Slit surface of ham, making diamond shapes 1/2-inch deep. Combine jelly, mustard and 1 tablespoon ginger ale. Rub this over ham. Cut ham in half and place in a slow cooker and cook on low for 4 to 5 hours.
Mix first 6 ingredients with a wooden spoon. Pour into a greased and floured 9 x 9-inch pan. Melt the remaining margarine and add the brown sugar and nuts to it. Pour over top of batter. Bake at 350° about 30 minutes or until brown.
Preheat oven to 350°. Mix flour, salt and pepper. Dip chicken in flour mixture. Coat on both sides. Heat oil in baking pan in oven. Add chicken, turning to coat both sides with oil. Sprinkle with half of the sesame seed. Bake for 30 minutes. Turn chicken; sprinkle with remaining sesame seed. Pour wine into pan. Bake for 40 to 50 minutes more, until tender, basting occasionally.
Mix all ingredients together and pour into buttered 1 1/2-quart casserole dish. Bake at 350° for 45 to 50 minutes.
Beat egg and sugar together. Mix in baking powder and vanilla. Gradually add flour and water, alternating as you add. Beat together.
Form first 8 ingredients into meat balls. Cook in salt water seasoned with parsley flakes and pepper. Cook until meat balls are done. Add pasta. Cook until tender. Add vegetables. Cook to heat. Serve.
Melt chocolate and margarine in top of double boiler. Beat egg yolks. Add sugar, vanilla and milk. Mix well. Add to chocolate mixture. Stir in nuts and coconut. Pour into pie shell. Bake at 350° for 35 to 40 minutes.
Mix cream cheese, sugar and eggs together. Mix in chocolate chips; set aside. Prepare cake mix according to cupcake directions. Fill cupcake papers 3/4 full. Put one tablespoon of cream mixture in center. Bake as directed.
Melt butter and chocolate in pan. Remove from heat and add sugar, eggs, vanilla, flour, baking powder and salt and mix well. Add nuts and stir. Pour into a 9 x 13-inch baking pan (greased) and bake 27 minutes at 350°. (It will be very moist when removed from oven.) Allow to cool completely before cutting into squares.
Brown beef with onion and garlic salt. Stir in spaghetti sauce; simmer until heated. Remove 1 cup meat sauce and set aside. Stir noodles into remaining sauce.
Brown beef; add green pepper and onions. Brown; drain fat. Mix other ingredients. Pour into casserole dish. Bake at 350° for 30 to 40 minutes. Serves 8.
In a large saucepan, combine broth, celery, carrot and onion. Bring to boil. Reduce heat. Cover and simmer 15 minutes or until vegetables are tender. Strain, discarding vegetables or you may puree them in blender and add to soup stock. Put peanut butter in the same saucepan. Gradually stir the hot broth into the peanut butter. Mixture will be stiff at first, but will become smooth. Add evaporated milk and sugar. Heat through, but do not boil. Serves 6.
Combine brown sugar, sugar, salt, eggs and vanilla in a large mixing bowl. Beat with a rotary beater until thoroughly blended. Gradually stir in scalded milk; stir in peanuts. Pour into pastry shell and bake in preheated 400° oven for 25 minutes or until silver knife inserted in center of filling comes out clean. Cool on wire rack for 30 minutes. Chill until ready to serve.
Mix together and bake at 375° for 50 to 60 minutes. Sprinkle some cheese on top if desired.
Place in crock-pot on high; cover in water and add the two packages Italian mix and cook for 1 1/2 to 2 hours, until roast beef will tear apart. Take out roast and tear in small pieces. Put back in broth and turn crock-pot on low until ready to serve.
Spray bottom of pan with Pam. Spread rice; add chicken and soups. Cover and bake in a 350° oven for about 1 hour.
Wash drumsticks and pat dry. (May remove skin for lower fat.) Place in plastic or brown bag with 2 tablespoons of flour and shake until coated. Melt butter in a large skillet with cover. Brown drumsticks. Remove to plate.
Mix rice and undiluted soups. Pour in 9 x 13-inch casserole. Sprinkle dried onion soup mix over rice. Dip chicken in melted oleo. Place on top of rice. Season with salt and pepper. Bake, uncovered, at 300° for 2 hours. Cover with foil and cook about 35 to 40 minutes. Uncover the last 15 minutes and finish cooking and brown.
Preheat oven to 375°. Grease baking sheets. Cream butter flavor Crisco with sugar, egg yolk and vanilla in large bowl at medium speed of electric mixer. Combine flour with salt and baking powder. Add to creamed mixture; blend well. Form into balls about 1 inch in diameter. Beat egg white until slightly frothy. Dip dough balls into egg white, then roll in coconut. Place on greased baking sheets. Make shallow depression in center of each cookie using thumb or back of very small spoon. Place 1/2 measuring teaspoon preserves in each center. Bake at 375° for 8 to 9 minutes or until coconut begins to brown. Cool on baking sheets about 1 to 2 minutes. Remove to cooling racks. Makes about 2 dozen cookies.
In saucepan, stir sugar, cocoa and milk together. Add 1 stick margarine. Stir until the butter melts over medium heat. By the time the margarine melts, the mixture will begin to boil. Boil for 1 minute. Take off the stove, then add 1/2 teaspoon vanilla, peanut butter and oats. Mix well. Drop by tablespoon onto waxed paper and let cool.
Crumble graham crackers. Melt stick of butter. Add chips, nuts and coconut. Mix well. Pour into 9 x 13-inch pan. Spread can of milk on top. Bake for 25 minutes at 350°. When cool, cut into squares or desired size.
Use a 9 x 13-inch or tube pan. Bake at 350° for 45 minutes.
Cook spinach according to directions. Drain well, keeping 1/2 cup liquid. Melt margarine in saucepan. Add onions and cook until tender. Blend flour, milk and spinach liquid. Cook together until slightly thickened. Add Worcestershire sauce, celery, garlic salt, salt and pepper. Add cheese. Stir until melted. Add spinach and pour into 9 x 13-inch baking dish. Sprinkle with bread crumbs. Bake 30 minutes in 300° oven.
Mix marinade ingredients well. Coat chicken; cover and refrigerate for at least 2 hours, turning occasionally.
Make cornbread as instructions. Crumble and add 2 cups milk. Let soak. Saute onion, pepper and celery together. Add to bread mixture. Add 1/2 cup cheese. Bake 1 hour at 350°. Add 1/2 cup cheese. Return to oven for a few minutes until melted. Makes 1 large casserole.
With fork, beat eggs and add sugar and butter. Stir in flour, vanilla and nuts. Bake at 350° about 25 minutes. Makes 12 muffins.
Mix the first 5 ingredients well and add dry ingredients. Add 1 cup chopped nuts. Put equal amounts in 2 greased tall 1 pound coffee cans. Cook at 350° for 1 hour. When cool, slice in rounds. Cool completely before removing from cans.
Grease jelly roll pan; line bottom with wax paper. Grease paper. Bake at 375° for 15 minutes. Invert roll onto clean towel dusted with powdered sugar and walnuts. Peel off wax paper. Roll up cake and towel together. Place seam side down and cool completely.
Mix apples, sugar, cinnamon and flour. Place in buttered 9 X 13 pan.
Mix all ingredients together and pour into unbaked pie shell. Bake at 450° for 10 minutes; reduce heat to 325° and continue to bake for 30 minutes or until firm to the touch.
Preheat oven to 425°. In a 3-quart oblong Pyrex baking dish or an 11 x 9 x 2-inch baking pan, put 2 cans cherry pie filling and 1 can crushed pineapple. Sprinkle coconut.
In blender, mix milk and cream cheese. Add pudding. Blend and pour into crust. Chill and top with favorite fruits.
Melt marshmallows and butter over low heat until smooth. Combine sweet potatoes and marshmallow mixture, mixing until blended. Blend in combined granulated sugar and spices; add brown sugar, mixing until smooth. Blend in eggs and milk. Pour into crusts. Bake at 425° for 10 minutes. Reduce oven temperature to 350°; continue baking 50 to 60 minutes or until knife inserted into center comes out clean. Cool. Garnish with whipped topping and chopped pecans, if desired.
Mix well the eggs and sugar; add pumpkin, salad oil and water. Mix flour, baking powder, soda, salt, spices and nuts to pumpkin mixture. Bake at 325° for 1 1/2 hours in greased and floured pan.
Cream butter and sugar; add the other ingredients, except chocolate chips and wax, and mix by hand. Roll in hands a medium size piece of dough to make a ball. Chill overnight. Dip balls in melted wax and chocolate chips.
Put sugars, butter and canned milk together. Boil to soft ball stage. Add nuts, dates and coconut to sauce; boil 5 more minutes. Beat a little with spoon until shiny. Put into greased cookie pan. Let set up and cool, then cut into squares.
In a medium saucepan, cook onion in hot margarine or butter until tender, but not brown. Add corn, broccoli, carrot and water. Bring to boiling. Reduce heat. Cover and simmer 10 minutes or until vegetables are tender. Stir in soup, milk, cheeses and pepper. Cook and stir over medium heat until cheese is melted and mixture is heated through. Serves 4 as a first course.
Mix sugar and milk. Cook over high flame until soft ball stage. Remove from heat. Add peanut butter to taste and white syrup. Pour into buttered pan. Let cool, then cut into little squares.
Mix together vanilla wafers (crushed) and powdered sugar. Add warmed margarine and undiluted orange juice. Mix well. Make (roll) into small balls and roll in the coconut. Chill.
Wash and clean pinto beans; add 2 quarts water to large pot. Add beans and cook 3 hours. Add spices. Add veggies and ham with 2 tablespoons of sugar. Mash with fork some of the beans to make thick. Serve with cornbread.
Fry 3 slices of bacon, or use 4 tablespoons bacon grease in skillet. Add other ingredients. Mix all together and cook until thick. Pour hot over leaf lettuce.
Slice apples. Fill 9-inch uncooked pie crust. Add butter, nutmeg, cinnamon and sugar over apples. Add tapioca around edge or mix with apples. Cover top with pie crust. Fold edges under bottom crust. Cut slits for steam in top of pie crust. Bake for 1 hour at 400° or until apples are done.
In a large bowl, cream the margarine and sugar. Add the egg yolks and vanilla. Mix well.
Salt and pepper chicken pieces. Beat 4 eggs. Mix some of the grated Parmesan with bread or cracker crumbs. Roll chicken pieces in egg, then in crumbs. Place in greased baking dish. Sprinkle garlic, grated Parmesan and parsley over chicken. Drizzle oil over the top.
Heat oven to 350°. Mix meat, rice, 1/2 cup water, onion, salt, garlic powder and pepper. Shape mixture into balls. Place in ungreased baking dish. Stir together the rest of the ingredients; pour over meatballs. Bake for 45 minutes, covered, and for 15 minutes, uncovered.
Mix lime jello as directed on box. Let cool, then mix cream cheese in jello. Add chopped celery to mixture and put in 9 x 9-inch pan and congeal. Mix lemon jello with 1 cup hot water. Drain pineapple and put juice in 1 cup measuring cup and finish filling with water. Add to lemon jello and add crushed pineapple. When lime jello is set, pour lemon jello on top. When this is congealed, serve on lettuce leaf.
Spread 1/2 of Cool Whip across bottom of 9 x 13 pan. Layer ice cream sandwiches over Cool Whip. Combine remainder of Cool Whip and crushed Butterfinger bars and spread over top of sandwiches. Freeze until ready to serve.
Crumble breads. Chop celery, onion, eggs and green pepper; mix well. Stir in salt, pepper and sage. Moisten all with giblet broth.
Mix sugar and syrup and bring to a boil. Stir in peanut butter. Add cornflakes. Mix well. Quickly spoon out onto wax paper.
Put ingredients in 3-quart casserole. Bake uncovered in 325° oven, stirring occasionally, for 3 1/2 hours.
Preheat oven to 350°. Mix corn, flour and sugar together. Add milk and hot water. Beat eggs well and mix in with the above ingredients. Add melted butter; stir well.
Fry bacon in a large skillet until crisp. Remove bacon, reserving the drippings. Add green pepper to drippings in skillet. Saut over medium heat, stirring constantly, until peppers are tender. Stir in corn. Cook over medium heat 10 to 12 minutes, stirring frequently. Stir in salt and sugar. Crumble bacon and place on top of corn.
Brown ground beef in skillet, crumbling meat as it cooks; drain. Add green pepper to meat. Stir in pasta sauce; simmer for 5 minutes. Cook spaghetti as directed on box; drain. Spread half of cooked spaghetti in greased 9 x 13-inch pan. Spread half of sauce mixture over it. Place layer of sliced pepperoni on top of sauce. Cover pepperoni with half of cheese. Repeat to make second layer. Place in hot oven (375°) until cheese melts or becomes lightly browned. Cool slightly. Makes 10 to 12 servings.
Mix all ingredients completely. Store in airtight container. In a cup mix 3 to 4 heaping teaspoons with 6 ounces boiling water.
Press hash browns between toweling to remove moisture. Press into bottom of 9-inch pie plate or quiche pan. Drizzle with melted butter. Bake 25 minutes at 425°. Reduce heat to 350°. Remove from oven. Toss ham and cheese together. Pour over hash brown crust. Beat eggs with milk and salt. Pour over ham and cheese. Bake, uncovered 25 to 30 minutes at 350° or until knife comes out clean near center. Let stand 10 minutes. May use onion, green pepper or mushrooms.
Grease a 9 x 13-inch pan. Lay cubed bread. Sprinkle sausage over bread, then mushrooms and both cheeses on top. Add cream and milk to eggs. Add seasonings. Pour over mixture in pan. Refrigerate overnight. Bake at 350° for 30 to 45 minutes until custard sets. Let stand for 10 minutes before serving.
Crumble cooled, baked cake. Layer 1/2 of cake cubes in clear punch bowl. Top with 1 can pie filling, 1/2 vanilla pudding, 1/2 pineapple chunks, 1/2 bananas and 1/2 Cool Whip. Repeat layers using other 1/2 of ingredients. Garnish with pecans, cherries and coconut.
First Layer: In a 9 x 13-inch pan, break pretzels. Melt butter. Pour butter over pretzels. Bake for 10 minutes at 350°. Let cool completely.
Combine vegetables and eggs. Mix remaining ingredients; pour over vegetables. Refrigerate overnight. Yields 12 servings.
Grease 8 x 8-inch pan. Brown meat; add soup and spices and let simmer. Boil and drain noodles. Place 1/2 noodles on bottom of pan. Pour 1/2 of meat sauce over noodles. Sprinkle with 1/2 of Cheddar cheese. Repeat layers and top with Parmesan cheese. Cover and bake at 350° for 1 hour. Uncover and leave in for another 10 to 20 minutes to brown.
Beat sugar and cheese together in mixer, add vanilla and eggs, beat until smooth and creamy. Pour into a deep 9-inch pie dish. Bake for 50 minutes at 350°. Remove from oven, cool for 20 minutes. Spoon the following mixture over the top: 2 cups sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Mix well together and pour over cake. Bake another 15 minutes. Remove from oven. Cool. Then refrigerate.
Cook together cranberries and water; boil until cranberries begin to break open and are slightly soft. Add sugar. Stir until dissolved. Add lemon jello and stir until dissolved. Cool. Add crushed pineapple and nuts. Mix well and refrigerate over nuts and are ready to use. Cut in squares and serve.
Sift together the flour, baking powder, baking soda and salt; set aside. In large bowl at medium speed, beat margarine, brown sugar, sugar and vanilla until light. Add eggs; blend well. Reduce speed to low. Add oats and dry ingredients; beat	just until blended. Stir in pecans, raisins and chips.	Shape dough into 1 1/2-inch balls. Place on wax paper-covered baking sheet. Using a teaspoon, flatten balls to	3/4-inch thick. Freeze for 15 minutes, or refrigerate for 6 hours or overnight. Remove from wax paper. Place 3 inches apart on greased baking sheets. Bake at 350° for 14 to 16 minutes until golden. Cool 2 minutes. Remove to rack.
Cook sugar and corn syrup in a 3-pint saucepan over moderate heat until mixture boils. Remove from heat. Stir in peanut butter. Mix in Rice Krispies. Press into buttered 9 x 13-inch pan. Melt chocolate and butterscotch morsels over very low heat or in double boiler until all is melted. Spread over Rice Krispies mixture. Chill about 5 minutes, until top is firm. Cut into bars.
Mix first three ingredients. By spoon, add and mix in flour until you see no flour. Press into 9 x 13-inch pan and bake at 350° for 8 minutes.
Defrost dessert topping. Combine all ingredients including juices from pineapple and cherries. Refrigerate. Yields 11 cups, about 14 servings. Can be made one day in advance to blend flavors, but if made two days in advance, does not hold up well.
Melt margarine. Add to stuffing. Set aside. Cube squash. Boil until tender. Drain and mash gently. Mix squash with carrot, onion, soup and sour cream.
In a glass bowl, thinly slice and layer the first 6 ingredients in order as the appear. Chill for a minimum of 4 hours. Top with dressing and layer with remaining ingredients as they appear.
Brown meat, onions and spices together. Drain grease. Add tomato sauce, mushroom soup and crushed tomatoes. Mix well and simmer until hot. Taste for seasoning. Top with grated cheese. Bake at 350° for 1 1/2 to 2 hours. Serves 100 people.
Cream sugar and oleo and add eggs; mix well. Roll in extra flour pecans, raisins, dates, figs, coconut, and add to mixture. Add flour, cinnamon, nutmeg, cloves, vanilla, and strawberry preserves and mix well. Mix soda with applesauce and then add to mixture. Bake in tube pan at 225 for 1 1/2 hours and then at 275 until done. Cool in pan 10 - 15 minutes and remove.
Shred the cabbage, carrots and green pepper. Add salt. Mix together and let stand 1 hour.
Combine all ingredients. Pour into iron frying pan or loaf pan and bake for 1 1/2 to 2 hours in 275° oven. Bundt pan may be used.
Mix all ingredients well. Pour into a baking dish, greased. Bake at 350° for 20 to 30 minutes.
Cook chicken with celery and leaves in buttered baking dish. Tear celery and leaves into bite size pieces. Pour broth over and then the soup. Spread stuffing mix over this. Then pour the oleo. Bake at 325° for 30 minutes.
Bring all of the ingredients to a boil. Remove from heat and, when cool, add 3 cups sifted flour and 2 teaspoons baking soda. Pour into a baking dish and bake at 350° for about 30 minutes or until done. Add the caramel frosting to the cake top after cake is well cooled.
Grease 9 x 13-inch pan. In large bowl, combine cake mix, 6 tablespoons margarine and 1 cup oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg; mix well. Press into pan. Pour pie filling over crust. Spread to cover. To reserved crumbs and remaining 1/4 cup oats, 2 tablespoons margarine, nuts and brown sugar. Thoroughly mix. Sprinkle over blueberry mixture. Bake 30 to 40 minutes or until golden brown. Serve with whip cream.
Cook and drain ziti. In large skillet, thoroughly brown sausage. Add onion; saute until tender. Drain fat. Add sauce, ziti, salt, pepper, oregano and Parmesan. Spoon into a 13 x 9-inch dish. Bake, covered, for 30 to 35 minutes. Sprinkle with Mozzarella cheese; bake for 5 minutes, or until cheese melts.
Combine first 4 ingredients in a bowl. Add eggs and oil, stirring until dry ingredients are moistened (do not beat). Stir in pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9-inch round cake pans.
Place sugar and Crisco or Snowdrift into bowl; blend. Add water a teaspoon at a time until desired consistency. Now add butter flavoring. Blend well. Add a dash of salt, no more than 1/4 teaspoon. This will break down the sweetness of the sugar. Yields 2 cups.
Beat cream about 1 1/2 cups at a time, until thick. Combine sugar and egg yolks and beat well. Blend into cream. Then blend in brandy. Beat egg whites until rounded peaks are formed and fold into cream mixture. It may require more sugar according to taste. Sprinkle with nutmeg.
Mix well; add a little hot water along to make mixing easier. Roll into 1-inch Sausage Balls. Bake in 375° oven for 15 minutes or until done.