HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti	until tender and drain. Brown meat in hot oil. Add onions, garlic,	celery	and peppers. Also add tomato paste and	water.	Simmer 10 minutes. Add soda during simmering period. Mix spaghetti and sauce. Pour into a large baking dish and top with cheese. Bake at 375° for 30 minutes.
Thaw broccoli. Prepare 2 to 4 servings instant rice. Melt cheese and add enough milk to make a creamy sauce. Mix all ingredients together. Pour into 9 x 9-inch pan. Bake at 350° for 20 to 30 minutes.
Rinse chicken and pat dry. Heat oven to 400°. Place chicken into baking dish or pan, skin side up, after putting salt and pepper on both sides. Sprinkle until covered with paprika. Bake until done about 30 minutes.
Preheat oven to 350°. Put sugar and butter in mixing bowl. Beat on medium speed until fluffy. Stop once in a while to scrape the sides of the bowl. Add egg and vanilla. Mix until well blended. The dough won't be smooth until flour is added. On low speed, add flour. Mix until dough is smooth. Scoop out a teaspoon of dough and put it on a cookie sheet. Space cookies about 1-inch apart. Bake until cookies are golden brown, 10 to 12 minutes. Let cookies cool completely before taking them off the cookie sheet.
Add all ingredients to the crock-pot; mix and cook on low all day. Serve with noodles.
Combine margarine, sugar, egg and vanilla; mix well. Add dry ingredients, raisins, pecans and applesauce. Fill muffin tin 2/3 full. Bake at 400° for 10 minutes.
Chop tomatoes, onions and peppers together. Cover with salt and allow to stand overnight. Drain. Add hot peppers, vinegar, spices (tied in cheesecloth) and sugar. Boil until tender (approximately 15 minutes). Pack in pint jars. Process in boiling water for 10 minutes.
Mix together and cook until thick. Beat 1 pint whipping cream. Beat egg whites. Add pineapple and marshmallows.
Cut baked sweet potatoes in half and spoon out the majority of the potato. Leave the shells in place. Mash potato pulp thoroughly until smooth. Add peanut butter, milk and seasonings. Beat until well mixed and fluffy. Refill shells with mixture and broil slightly before serving.
Boil potatoes with skin on. Boil eggs. Peel and dice potatoes. Add eggs and pickles. In a separate bowl, mix other ingredients. When sugar is dissolved, add to potatoes. Mix well and enjoy.
Beat all of the ingredients (except bananas) with mixer until fluffy. Then whip 1 pint whipping cream and 4 tablespoons sugar until thick enough to eat. Add the ingredients to whipped cream. Stir until mixed and smooth. Pour into the 2 graham cracker crusts lined with bananas. Chill. When ready to serve, pour 1/2 can Lucky Leaf blueberry pie filling (chilled) on each pie and serve. Delicious (keep in refrigerator).
Break cauliflower in pieces and cook in water for 5 minutes or until tender. Put in casserole dish. Mix mayonnaise, onion and mustard. Pour over cauliflower. Top with cheese. Bake at 350° until cheese is melted. Yields 6 servings.
Boil a gallon of water, crab boil and salt. Add potatoes, boil 10 minutes longer. Then add your onions and sausage; boil 5 minutes longer. Then add shrimp and corn and boil 5 more minutes. Drain and serve.
Cut chicken in strips 1-inch long. Place in oiled skillet along with green peppers, onions, salt and pepper. Saute until chicken is cooked and onions are golden brown. Put fajitas in a 200° oven for 1 minute. Remove and place some of the chicken mixture on each. Sprinkle shredded cheese on each. Roll fajitas and place, seam side down, in pan in one layer. Place pan in oven for 2 minutes, then eat.
Cook squash ten minutes in salted water, drain. Mash squash. Add sour cream, soup, carrots and onions; mix well. Melt margarine and bread crumbs; stir well. Layer squash mixture and bread crumbs. Bake at 325° for 30 to 45 minutes.
Put all ingredients in blender. Blend on lowest speed until mixed. Store in refrigerator.
Drain blackberries, reserving syrup. Add water to reserved syrup to make 2 cups. Bring to a boil. In meantime, soften gelatin in 1/2 cup cold water. Add to hot syrup and water mixture, stirring until gelatin has dissolved. Add ice cream and lemonade, blending well. Fold in blackberries; turn into 6-cup ring mold. Chill until set. Unmold on plate and refrigerate until ready to serve. Serves 8 to 10.
Melt oleo. Sprinkle rice in pan. Lay chicken on top. Sprinkle onion soup over this. Add water. Cover and bake at 350° for about 1 hour.
Dissolve yeast and sugar in 1/4 cup lukewarm water. Scald milk; add the remaining 2 cups water and salt and cool until lukewarm. To this, add dissolved yeast and sugar. Add 1/2 the flour and beat thoroughly. Add melted shortening, then remainder of flour gradually and beat thoroughly after each addition. Turn onto lightly floured board and knead until smooth and elastic. Place in bowl, cover and allow to rise in warm place at 80° to 85° until double in bulk, about 2 1/2 hours. Punch down. Let stand for 30 minutes.
Make shallow cut on one side of meat. Combine egg water stir in bread, cheese, onions, parsley, salt and pepper.
Mix cream cheese, eggs, 2 teaspoons vanilla extract and 3/4 cup sugar in mixer. Pour into crust. Bake in a preheated 350° oven for 25 minutes. Cool in refrigerator for 3 hours.
In a blender container combine the bananas, juice concentrate and water. Cover and blend until smooth. Pour mixture into 10 (3 ounce) paper cups or frozen pop molds. Cover with aluminum foil and freeze one hour; insert stick into each cup through foil. Return to freezer for 3 to 5 hours, until firm, or overnight. To serve, tear off paper or remove from mold. Makes 10 pops.
Cut as for pie dough (reserve 1/2 cup for filling). Place half of crust mixture into a 9 x 13-inch pan. Press down; bake for 10 minutes at 375°.
Boil water and	sugar until sugar dissolves. Then mix in gelatin. Add juices. Mix	well. (This may be frozen to keep.) When ready to serve, add 2 quarts of ginger ale and ice. (You may use more ginger ale, if you like.)
Cream butter and sugar. Add mashed bananas, and beat well. Mix eggs, flour, soda, and 1 tablespoon water. Add to first mixture and mix well. Add pecans and vanilla. Mix. Turn into well greased pan and cook at 350°.	If a large pan is used, bake 1 1/2 hours. Bake 1 hour for 2 small pans. Delicious if toasted in oven as well as eaten cold. Freezes nicely.
Cream butter and sugar together until light and fluffy. Add one egg at a time, beating one minute after each addition. Sift cake flour, baking powder and salt together. Add milk and vanilla to creamed mixture alternately with dry ingredients. Beat well after each addition. Pour into greased and floured cake pans. Bake at 350° for 30 minutes. Makes 4 thin layers.
Combine vegetables, soup, sour cream, pepper, 1/2 of cheese and 1/2 can of onions. Pour into 1-quart casserole, cover and bake for 30 minutes at 350°. Top with remaining cheese and onions. Bake uncovered for 5 more minutes.
Heat oven to 375°. Beat butter and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crisp cookies.
Stir all ingredients together and add 1 large can pineapple juice and 1/2 can of a medium frozen lemonade. Put in refrigerator. May be put in freezer and shaken often to get slushy. Serves 12.
Cut crust off bread. Arrange in bottom of 2-quart casserole. Cut remaining bread into into 1/4 squares. Sprinkle the shredded cheese, ham, Parmesan and green onion over crust pieces. Arrange bread squares over ham/cheese layer. Combine remaining 4 ingredients; pour over bread and cheese layers. Cover and chill at least 1 hour or overnight.
Cake: Add cake mix, flour, dry jello, oil and water. Mix well and add 4 eggs, one at a time. Stir well, then place in oven at 350° for 35 minutes.
Mix together sugar, milk, egg and melted shortening. Combine flour, baking powder and salt, then add to liquid mixture. Drop by teaspoon into shortening heated to 365°. Fry 3 to 4 minutes. Fry all doughnuts to same degree of brownness. Drain on paper towels. You can roll in confectioners or granulated sugar.
Clean and invert the skin backward up to the end of the bone. Clean under running water. Cut off the bones. Separate the meat. Set aside the skin.
Spray 10-inch skillet with nonfat cooking spray. Set over moderate heat for 30 seconds. Add ground beef and chicken. Stir often until no longer pink (4 to 5 minutes). Push to one side of the skillet.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Cook beef and onion until brown; drain. Add taco seasoning. Spread in plate. Top with chilies. Beat milk, baking mix and eggs until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Can serve with sour cream, tomatoes, lettuce, shredded cheese and black olives. Makes 6 to 8 servings.
Sift dry ingredients together, except sugar, and set aside. Beat eggs well, then add sugar and oil. Beat well. Add zucchini and vanilla. Gradually add dry ingredients. Fold in nuts (optional). Bake at 350° for 1 hour in a greased and floured loaf pan.
Place chicken in large, shallow baking dish. Add onions, garlic, peppers, celery and carrots. Sprinkle with salt and pepper. Add wine. Cut butter or margarine into pats and add to mixture.
In a large mixing bowl, squeeze garlic with press. Discard skins. Add salt, pepper, vinegar, oil, lemon juice and eggs in that order. Using whisk, beat until thick. Add cheese and whisk again.
Dissolve package of Jell-O in boiling water. Add cranberry sauce; mix well. Then add pineapple, pecans and celery. Pour into Jell-O mold or 9 x 12-inch glass dish. Chill until set. This is good served with either turkey or ham.
Mix dry ingredients. Melt butter; dip chicken in butter, then in mixture. Bake for 1 hour at 350°. Serve.
Cook down for several hours. Can in pint jars. Serve with roast beef or pork.
Mix sugar, oleo and eggs together. Add all remaining ingredients and mix well. Bake at 350° for 25 to 30 minutes in a 9 x 13-inch pan.
Combine cocoa, butter, sugar and milk in saucepan. Boil 1 minute. Stir in peanut butter and vanilla. Stir in oats. Drop by spoonful onto wax paper.
Cook macaroni. Fry mild sausage; drain and set aside. Saute onion and green pepper; add garlic, oregano, salt, pepper and whole tomatoes. Simmer 20 minutes. Add sausage.
Beat softened cream cheese and Marshmallow Creme together until smooth. Refrigerate 1/2 hour.
Combine the first 6 items in large bowl, tossing lightly. Cover and refrigerate 1 hour. Combine vinegar, oil, water and sugar. Mix well until sugar dissolves. Pour over vegetables. Cover and refrigerate for 24 hours. Drain and serve in a lettuce lined bowl. Yields 8 servings.
Combine ground beef, 1/4 cup soup, egg, 1/4 cup milk, bread crumbs, onion and pepper. Shape into 6 patties and arrange in 10 x 6 x 2-inch baking dish. Heat, covered with wax paper, 18 to 19 minutes, giving dish 1/2 turn after 9 minutes. Drain and let stand, cover 5 minutes. In small glass bowl, combine remaining soup, mushrooms and milk; heat 3 to 4 minutes, stirring once. Pour sauce over patties and garnish, if desired, with parsley.
Place beans, 1/4 cup water and bacon bits in saucepan. Mix soup mix in cup of hot water; add to beans. Bring to boil. Dissolve cornstarch in 3 tablespoons of cold water; add to beans. Cook about 2 minutes more. Cook for 20 minutes at 350°.
Rinse livers and drain. Dip livers in egg and milk mixture, then into flour. Fry in large skillet for about 5 minutes on each side.
Saute lobster meat real quick. Add herbs, diced tomatoes and cream. Do not overcook. Cook only a few minutes until lobster meat is done. Add noodles and garnish with Parmesan cheese.
Combine yeast and water in pre-warmed quart Mason jar. Let stand 5 minutes. Add to milk in a measuring cup; set aside.
Mix ingredients and chill 1 hour. Melt chocolate chips and paraffin in crock-pot or double boiler. Use toothpicks to dip balls in chocolate. Place on wax paper.
In microwavable dish, cook onion in butter for 2 minutes on High in microwave. Add potatoes and carrots with water; cover and microwave on High for 5 minutes.
Make/bake 2 (8-inch) unbaked pie shells. Melt oleo. Mix all other ingredients and bake in unbaked pie shells 30 to 40 minutes at 350° on bottom shelf of oven. Makes 2 good size 8-inch pies.
Melt in top of double boiler, marshmallows and milk. Pour hot mixture over gelatin. Stir until dissolved, then stir in cream cheese with blender. Remove from blender; add pineapple. Cool. Fold in whipping cream whipped together with mayonnaise. Chill until firm. Makes 12 servings.
Drain clams. Reserve liquid. Add enough water to liquid to measure 3 cups. In large pot, add all ingredients to liquid, except clams. Bring to boil and reduce heat. Cover and simmer 30 minutes, or until vegetables are tender. Mash lightly to thicken. Add clams. Heat through. Serves 3.
Warm crust before putting in custard. Beat eggs slightly (just enough to mix yolks and whites). Add sugar and salt. Stir in milk and vanilla. Pour immediately into crust. Bake at 450° for 12 to 15 minutes until crust is brown. Reduce heat to 300° and bake for 25 to 30 minutes until pie is coagulated to within 1/2-inch of the center. An inch of liquid in center will continue cooking after pie is removed from oven.
Sift flour, measure, resift three times with the salt, baking powder and sugar, ingredients the last time in a mixing bowl. Beat egg, add milk and melted butter (pour in the middle of dry ingredients). Stir until dry ingredients are just dampened, then stir 4 or 5 more times. Spoon into muffin pan 2/3 full. Bake at 350° for 20 minutes. Makes 12 muffins.
Brown sausage and garlic. Add to sauce. Mix cottage cheese, parsley, beaten eggs and Parmesan cheese. Layer in 13 x 9 x 2-inch pan: noodles, cheese mix and meat sauce; repeat. Top each layer with Mozzarella. Bake at 375° for 30 minutes.
Cream 1/3 sugar with butter and salt. Blend extract, 2 tablespoons milk and remaining sugar. Gradually stir in remaining milk. Will frost layer cake or 24 cupcakes.
Wash and dry romaine lettuce; tear into bite size pieces. Place all other ingredients, except croutons, into blender and process 15 to 20 seconds or until mixed thoroughly. Place romaine into bowls. Add croutons, pour dressing over. Toss thoroughly, add a little extra Parmesan cheese and serve immediately. Great with garlic bread.
Cook potatoes in boiling salted water to cover for 15 minutes or until tender; drain and let cool. Add other ingredients. Chill and garnish with hard-boiled egg slices.
Heat caramels and water on High until melted and smooth. Stir in walnuts. Drop by spoonfuls onto waxed paper and refrigerate. Dip into chocolate and cool.
Mix together. Stir until sherbet melts. Add ginger ale just before serving. Serves 60.
Beat eggs. Stir in corn. Add flour, baking powder and salt. Fry like corn bread in hot skillet or griddle until brown.
Season beef with salt, pepper and sprinkle flour to cover meat. Saute beef in onions and garlic until brown. Add remaining ingredients, except potatoes. Cook on medium heat for 1 hour. Add white potatoes. Cut potatoes in eighths. Cover and let simmer for 1 hour.
Follow Numbers 11:8. Mix thoroughly, cover and chill dough one hour. Roll out dough and cut into heart shapes. Place on ungreased baking sheets. Bake at 350° for 6 to 8 minutes. Decorate with sprinkles
Place chicken breasts in foil lined pan; salt to taste. Dilute chicken soup with 1/2 can of water. Pour over chicken and dot with butter. Cover with foil. Place in 350° oven and bake 1 hour or until chicken is done.
Mix well and store in an airtight jar. Use 2 to 3 tablespoons per cup of hot water. Yields about 28 servings.
Mix cream cheese and condensed milk in a large bowl. In a separate bowl, mix pudding (dry), milk and vanilla. Add to cream cheese mixture. Fold in Cool Whip. Layer wafers, bananas, then mixture in a large container or several small containers. Let sit overnight in refrigerator or for several hours.
Measure 1 1/2 cups of flour into a large bowl and stir in the yeast. In a saucepan, place the milk, water, oil, sugar and salt. Set over low heat and heat only until warm, stirring to blend. Add liquid ingredients to flour and yeast mixture; beat until smooth. Blend in eggs. Add enough additional flour to make a stiff batter; beat until smooth and elastic. Spoon batter into 2 well-greased 1-pound coffee cans. Cover with plastic, snap on lids and place in a warm spot for dough to rise, about 1 hour. When dough has almost reached the top of the cans, remove lids and bake in a preheated 375° oven until bread is high and well browned, about 35 minutes.
Let butter soften. Mix in confectioners sugar and vanilla until fluffy. Add flour and nuts. Mix. Mold dough around Kisses. Bake on ungreased cookie sheet at 375° for about 10 to 12 minutes. Sprinkle with confectioners sugar when cool.
Spread softened butter evenly on bottom and sides of 9-inch pie pan. Press pecan halves, round sides down, in butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust. Place in pie pan over sugar. Trim, leaving 1/2 inch overhang.
Mix all ingredients well. Roll in walnut-size balls. Bake on ungreased cookie sheet at 375° for 12 to 14 minutes.
Cook rotini; drain. Melt butter; blend in flour. Gradually stir in broth and cream. Cook over low heat; stir constantly. Blend in cheeses. Stir constantly until cheese melts. Stir in remaining ingredients. Continue to heat and stir until heated through. Easy, quick and very delicious!
Pour, in order, the listed ingredients into a 9 x 13 x 2-inch pan. Bake at 350° for 30 minutes. Serve with Cool Whip or ice cream.
Beat egg whites stiff. Beat sugar, oil and eggs. Mix dry ingredients. Beat in egg whites. Put in hot water, pineapple and nuts. Pour in tube pan. Bake 1 hour and 15 minutes at 300°.
Slice squash and boil approximately 10 minutes in slightly salted water. Drain squash. Mix all other ingredients together, using only 1/2 of dressing mix. Place the mixture in a casserole dish or pan. Cover with remaining dressing mix. Cook in oven, uncovered, at 350° for 45 minutes. Check top in 30 minutes. If too brown, cover with foil for rest of cooking time.
Brown ground beef; drain. Add bell pepper, onion, chili powder, tomatoes and rice. Put in casserole dish. Cook at 400° for 35 to 40 minutes. Spread cheese over top; put back in oven until cheese melts. Serve.
Combine sugar, water and syrup; stir well. Cook to a soft ball stage or 240° on candy thermometer. Pour syrup over stiffly beaten egg whites; beat until icing hold its shape.
Saute the kielbasa until golden brown on all sides in a large, hot soup pot, about 4 minutes per side. The sausage will not be cooked through. It will finish cooking in the soup. Remove from the pan and set aside. In a large pot, heat the oil over medium-high heat. Add the onions, salt, pepper and bay leaves; cook, stirring until the onions are slightly caramelized, 12 to 15 minutes. Add the garlic and cook, stirring until fragrant, about 1 minute. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock and beer. Add the thyme and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour. During the last 15 minutes of cooking, add the kielbasa and cook until sausages are cooked through. Remove the cooked sausages from the soup. Add the cheese, 1/3 cup at a time, stirring until nearly all melted and smooth after each addition. Remove from the heat and adjust the seasoning to taste. Ladle into 1 or more thermoses. Place sausages in each thermos. The hot soup will keep the sausage warm until you are ready to eat it. Pack a roll for the sausage as well. When it is time to eat the soup, remove the kielbasa and place it on the roll; soup and a sandwich on the go! Garnish with parsley, garlic croutons and finely grated cheese. Yield: 6 to 8 servings.
Beat egg white very stiff. Fold in sugar. Add nuts and vanilla. Drop by teaspoon on greased baking sheet. (I put wax paper and grease it.) Bake in slow oven at 300° for 15 to 20 minutes.
Melt butter in saucepan; add brown sugar over low heat. Stir constantly and bring to a boil. Cool slightly and add eggs, one at a time. Add vanilla. Sift dry ingredients and add. Drop on ungreased cookie sheet by teaspoonful. Bake at 350° in preheated oven for 25 to 30 minutes.
Place saltines on cookie sheet in a single layer. Slice cheese thin to fit on top of crackers. Top cheese with 1/2 marshmallow. Place in oven at 400° until marshmallows brown. Remove from oven and serve warm.
Prepare mashed potatoes according to instant package instructions or cook peeled and quartered baking potatoes in boiling water for 30 minutes until tender. Drain. Mash with potato masher. Add butter and milk. Season to taste with salt and pepper. Set aside. Cook ground beef in a skillet until brown. Drain fat. Add tomato soup and corn (drained, if canned). Mix and transfer to 13 x 9 baking dish. Smooth into bottom layer. Layer mashed potatoes onto beef/soup/corn mixture. Top with cheese. Bake at 300° until heated throughout.
Butter a large cookie sheet; set aside. Combine sugar, water and corn syrup in heavy 10-inch skillet. Stir to mix. Bring to a boil over high heat. Reduce heat slightly, but keep mixture boiling as rapidly as possible, without boiling over. Boil about 20 minutes or until syrup turns a very light tan. Do not overbrown. Remove from heat.
Place sugar, syrup and water in saucepan over low heat. Stir until sugar is dissolved. Cook without stirring to 255° (a little dropped into cold cup of water forms a hard ball). Remove from heat and pour, beating constantly, in a fine stream into the beaten egg whites which have been beaten stiffly in a large mixing bowl. Continue beating until mixture holds its shape and loses its gloss. Add the vanilla. Drop quickly by tip of spoon onto waxed paper in individual peaks. I put halves of walnuts on top of some.
Dissolve yeast in warm water in large bowl. Let stand 5 to 10 minutes. Add margarine, sugar and salt to hot milk. Stir until margarine is melted, then let cool to room temperature. Stir milk mix into yeast until blended. Stir in bran and enough wheat flour to make soft dough. Place dough on a lightly floured surface and knead in enough remaining flour to make smooth dough. Knead until smooth and elastic. Place in a bowl, sprayed with non-fat cooking spray. Turn dough over once. Cover and let rise 90 minutes (1 1/2 hours). Spray loaf pan. Punch dough down. Shape into 1 loaf and put in pan. Cover and let rise until slightly above pan. Preheat oven to 375°. Brush bread or spray lightly with water; bake 30 to 35 minutes until bread sounds hollow when tapped on top. Cool on wire rack. Makes 1 loaf.
Mix cream cheese, sour cream and taco mix. Spread on platter. Top with chopped tomatoes, shredded lettuce and shredded cheese (onions are optional). Serve with chips.
Brown meat in oil over high heat. Put in casserole. Cover with onions and mushrooms. Mix soup and liquid from mushrooms. Pour over steak. Cover casserole and cook 1 hour at 350°. Delicious over rice.
This recipe makes 5 crusts. Mix flour, sugar, salt and Crisco together until mixture is crumbly. In a small bowl, beat together the egg, vinegar and water. Add to flour mixture until well blended. Using a little flour on your hands, separate the dough into 5 portions. Chill 1/2 hour before using. This dough can be frozen in individual, ready-to-use portions. A tourist in Madeira Beach, Florida gave me this recipe years ago. My favorite crust!
Cream mayonnaise with cream cheese; add mayonnaise, whipped cream, pineapple, cherries, and cut up marshmallows. Put in freezer trays. Either freeze and take out just before serving or refrigerate for 24 hours before serving. Serve on lettuce leaves.
Spread bean dip in a 9 x 12-inch pan. Spread guacamole dip on bean dip. Sprinkle remaining ingredients on top of dips. Serve with tortilla chips.