HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook fryer; debone, reserving liquid. Cook pepper, onion and garlic in small amount of butter (1 to 2 tablespoons) and 1/4 cup liquid until soft and clear. Add all cans of soup; mix well. Cook spaghetti in chicken broth. Add soup mixture and deboned chicken. Place in casserole. Top with shredded Cheddar cheese. Heat until cheese melts. This freezes well. Serves approximately 8 to 10.
Dissolve gelatin in boiling water. Add all ingredients except sour cream. Pour half of mixture in mold. Let chill one hour. Spread sour cream over gelatin mixture and spoon remaining mixture on top; chill. This could be made with dietetic gelatin and dietetic canned pineapple.
Heat oven to 400°f. 200°c. gas mark 6. Line 12 medium muffin cups or grease the bottoms. Combine the dry ingredients, set aside. Combine the milk, banana, oil and egg and stir into the flour mixture until moist. Fill muffin cups 3/4 full. Bake for 20 minutes until golden brown.
Peel and grate potatoes into 1 gallon of water with 1 tablespoon salt dissolved in it. Drain and wash well. Place in 9 x 13 x 2-inch Pyrex dish. Cook sugar, syrup and water into syrup. Add butter. Pour pineapple over potatoes, then syrup. Cook on 350° for 35 minutes.
Cream the butter and sugar well. Add beaten eggs and beat again. Add soda and sour milk, then stir flour, spices and milk alternately to creamed mixture. Simmer cherries on stove and sweeten to taste. Cool. Drain cherry juice off and add cherries, vanilla and nuts to the ingredients. Bake at 350° for 30 to 35 minutes.
Cook pasta according to directions, drain. In large bowl, toss hot cooked pasta with cheese, olives and onion until well blended. In a small bowl combine remaining ingredients, toss with pasta mixture until evenly coated. Salt and pepper to taste. Chill 1 to 2 hours.
Drain juice from pineapple and blueberries. Dissolve gelatin in 3 cups hot water. Add fruit juices to total 4 cups liquid. Cool and add fruit. Refrigerate to congeal.
Wash tuna to remove salt. Mix ingredients; pour in pie crust and top with pie crust. Bake until golden brown.
Blend the Ricotta with salt, pepper and oregano. In separate bowl, mix Ragu and tomatoes. Rub chicken with garlic powder and brown in skillet with 2 tablespoons oil, approximately 12 minutes each side. Remove and cool. Place chicken in baking dish side by side. Spoon 1/4 cup seasoned Ricotta mixture and 1/4 cup Ragu and tomato mixture in center of each breast. Top each breast with 2 slices of Mozzarella and bake in preheated 350° oven for 20 minutes.
Cook spaghetti in boiling water 8 minutes; drain well. In a large mixing bowl, combine cooked spaghetti, cooked chicken, mushroom soup, 1/3 cup Parmesan cheese and mushrooms. Stir in sour cream. Transfer spaghetti mixture to a greased 2-quart baking dish. Bake in preheated 350° oven for 30 minutes. Serve with additional Parmesan cheese, if desired. Makes 4 to 5 servings.
Combine potatoes, 1/2 cup melted oleo, cheese, onion, sour cream, broccoli and soup. Pour in greased casserole. Combine remaining oleo to crushed cornflakes. Pour over top casserole and bake at 350° for 50 minutes.
Let cheese soften to room temperature. Chop olives, mushrooms, onion and dried beef. Mix all ingredients together. Serve with crackers. Dip may be frozen.
Chop the chicken into pieces. Put into a pot with the crushed ginger. Cook, uncovered, until the liquid has evaporated. Brown chicken slightly and add to the patis and enough water to cover the chicken. Bring to a boil, then simmer until the chicken is tender. If you need more soup, add a can of chicken broth. Add the vegetables of your choice. Add the long rice for the last 10 minutes.
Boil zucchini and onion together about 5 minutes; drain. Mix together the sour cream and soup; add to zucchini. Mix melted butter in dressing. Use half the dressing in bottom of large casserole. Spoon on zucchini and top with remaining dressing. Bake about 25 minutes at 350° or until bubbly and done.
Cover vegetables with the water and salt. Let set overnight. Drain vegetables. Bring vinegar, mustard seed, celery seed and sugar to a boil. Add vegetables. Simmer 5 minutes. Pack into hot jars and seal. Put in water bath for 15 minutes.
Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook meat, onions and green pepper until meat is brown. Drain. Stir in tomatoes, tomato paste, sugar, oregano and garlic powder; heat through. Combine spaghetti, margarine, Parmesan cheese and eggs. Press into a buttered 10-inch pie plate. Spread cottage cheese over crust. Fill crust with meat mixture. Bake uncovered in a 350° oven for 20 to 25 minutes or until hot. Sprinkle with Mozzarella cheese. Bake 5 minutes more or until cheese melts. Let stand 5 minutes. Serves 6.
Cream together until light and fluffy the salad oil and sugar. Add well beaten eggs. Sift flour before measuring and add it to the spices and salt. Dissolve soda in buttermilk, add it and the dry mixture alternately to the egg, sugar and salad oil mixture. Beat after each addition. Lightly dredge the fruit and nuts with	extra flour and add. Next,	add pineapple and jam. Stir to get good distribution. Grease and flour 3 (8 or 9-inch) pans. Fill and bake 30 to 35 minutes at 350°.
Cut corn from cob and place in saucepan with whipping cream. Bring to boil, then reduce heat and simmer 5 minutes. Stir in salt, sugar and m.s.g. Melt butter in a small pan and stir in flour; do not brown. Stir butter and flour mixture into corn and cook until slightly thickened. Turn corn into ovenproof dish. Sprinkle with Parmesan and dot with butter. Brown under browning unit.
Mix cocoa, melted shortening, sugar and eggs together. Stir in flour, baking powder and salt. Mix well. Add nuts and mix. Spread in well-greased 8-inch square pan. Bake until top has dull crust, a slight imprint will be left when top is lightly touched with finger. Cool slightly, then cut into squares. Temperature: 350°. Bake for 30 to 35 minutes.
Beat egg whites until stiff; fold in sugar and vanilla. Fold in crackers, baking powder and nuts. Pour into well-greased 10-inch pie pan. Bake at 350° for 20 minutes; cool. Beat cream until stiff. Fold in strawberries and sugar. Spread over cooled pie. Refrigerate 4 hours or longer. Makes 8 servings.
Put chicken parts in baking dish. Sprinkle dry onion soup on top. Pour dressing over pieces. Dot with preserves. Marinate at least 2 to 3 hours. Bake in 300° oven for 1 to 1 1/2 hours depending on how tender the chicken is. Also, baste occasionally and turn when one side is brown. Serve on bed of rice or noodles.
Either grind or put in food processor green pepper; drain and add cheese and grind. Dissolve jello in hot water; while still warm, add cheese and stir until smooth. Add pimentos, pecans, salt and red and green pepper. Grease mold and chill until firm. Unmold to serve.
Mix first 4 ingredients in a gallon container. Pour into two half gallon containers. Freeze. Remove from freezer; crush. Add ginger ale. Serves 40.
Cream together sugar and margarine until blended well. Add vanilla. Knead until stiff to roll out with sugar. Roll out thin, spread on peanut butter, roll up and slice into bite-size pieces.
Mix together and press in pizza pan. Bake 10 to 15 minutes at 325°. Let cool.
Combine maple syrup, corn syrup and cream in a 2-quart heavy saucepan and place over low heat. Stir constantly until mixture begins to boil. Continue cooking, without stirring, to the soft-ball (236°) or until a small amount dropped in cold water forms a small ball that flattens when removed from the water. Remove from heat. Cool to lukewarm (110°) without stirring or beating. Then beat with electric mixer on low speed until candy loses its gloss and thickens. This takes quite a while. Stir in vanilla and nuts. Pour into lightly buttered 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. When cool, cut in 21 pieces. Makes about 1 pound.
Set stove temperature. Get big pot and put marshmallows in. Add candy (big hunk). Next, add 2 gallons water, stir it up and add 5 apples. Then nod head 5 times. Add 1 banana and pour it into 3 small pots, then add 10 carrots. Put black pepper in 1 pot. Rest and drink 1000 Cokes while cooking. Pour rest of ingredients in and stir with Power Ranger Sword. Must cook for 5 minutes.
Brown hamburger and onions; cook until tender. Add remaining ingredients and let simmer approximately 2 hours.
Mix well; spread in large shallow pan. Top with: lettuce, tomato, onions, green pepper, cheese and olives (optional). Serve with nacho chips.
Mix cheese, soup, onion, pimento and sliced eggs together. Put asparagus in greased casserole dish. Pour mixture over asparagus; top with cracker crumbs that have been put in melted oleo. Bake at 350° until bubbly.
Mix wet ingredients in large bowl. Mix dry ingredients well; add to wet ingredients a small amount at a time until mixed well. Cook in greased loaf or Bundt 1 to 1 1/2 hours at 350°.
In a Dutch oven, using olive oil, saute onion and garlic. Add tomatoes, tomato sauce, tomato paste, water, basil, oregano, thyme, parsley, bay leaves, salt and pepper. Cover the pot and simmer over low heat for 1 hour. Stir occasionally. Serve with favorite pasta.
Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Add egg and remaining sugar alternately with vanilla and milk until of right consistency to spread. Makes enough for two 9-inch layers.
Wash potatoes; remove a narrow strip of peel around center of each. Cook potatoes in boiling salted water to cover 10 to 15 minutes; drain. Cook peas and green onions in boiling salted water to cover 8 to 12 minutes or until tender; drain. Combine vegetables in a serving dish; set aside and keep warm. Melt butter in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture has thickened and is bubbly. Stir in salt. Pour mixture over vegetables, stirring to coat. Yields 6 servings.
Melt sugar, syrup and water to light syrupy stage and add oleo. As soon as oleo is bubbling good, add peanuts. When mixture reaches hard crack stage (305°), remove from heat and add soda. Stir thoroughly. Pour into 2 pizza pans or 2 large cookie sheets that have been sprayed with Pam. Level off candy with spoon to thickness of peanuts. Set where it is cool. (We use electric frypan set at 340° for cooking.)
Stir together flour, sugar, soda, salt and cinnamon; set aside. In large mixing bowl, combine cereal, buttermilk, egg whites and oil. Let stand 3 minutes or until cereal is softened. Add dates and raisins. Stir in flour mixture, mixing only until combined. Spread butter evenly into 9 x 9 x 2-inch baking pan coated with cooking spray. Heat oven to 375°. Bake 25 minutes or until wooden pick inserted in center comes clean. Let cool, cut into 12 bars. Wrap individually in plastic wrap.
Crumble corn bread into a large bowl. Add remaining ingredients. Mix together; chill.
Cream together sugar and butter. Add remaining ingredients. Chill dough overnight (or freeze it until you're ready to bake). Roll out dough on floured surface until 1/4-inch thick. Cut with cookie cutters. Place on ungreased sheet. Bake at 400° for 6 to 8 minutes or until just barely brown on edges. Cool and ice cookies. Enjoy! Makes 2 dozen big cookies!
Prepare stuffing mix as directed; spread in 9 x 13-inch baking dish. Cook celery and onion in small amount of water until tender. Drain. Mix soups and sour cream. Mix with squash, celery and onion. Spread on top of stuffing. Bake in 350° oven for one hour.
Cream butter and sugar together; add eggs and mix well. Combine flour, baking soda and salt and add to creamed mixture alternately with buttermilk. Fold in walnuts, dates and 1 tablespoon orange peel. Pour into two greased and floured loaf pans. Bake at 350° for 60 to 65 minutes, until done.
Mix flour, baking soda, baking powder and salt. Cream shortening; add sugar gradually. Add unbeaten egg. Stir in pineapple, walnuts and lemon juice. Add dry ingredients; stir well. Drop by teaspoon onto cookie sheet. Bake at 375° for 12 to 15 minutes. Yields 2 to 3 dozen.
In a saucepan, combine the sugar and water. Bring to a rolling boil. Drop in 20 Ritz crackers (do not break them up). Boil for 2 minutes. Pour into an unbaked 8-inch pie shell. Dot with butter and sprinkle with cinnamon. Cover with top crust. Bake in a 400° oven for 10 minutes. Then bake at 350° for 20 minutes.
Cook rice with thyme added to water. In large bowl, combine the cooked rice, shrimp, olives, chickpeas, onion and pimento. Pile into individual lettuce cups or serve in lettuce lined salad bowls. Drizzle with lemon vinaigrette. (Chickpeas and garbanzo beans are two names for the same thing.) Yields 8 servings.
Cook macaroni in water and drain. Arrange one layer of cooked macaroni and one of cheese, ending with cheese on top. Sprinkle pepper on each layer. Beat eggs, adding milk. Salt as desired. Pour over layers. Dot generously with margarine or butter. Bake at 325° for about 45 to 60 minutes or until no longer soupy.
Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine; bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter; remove from the heat and continue to whisk in the butter until thoroughly incorporated. Serve immediately or prepare without the butter and store, refrigerated, in an airtight container for up to 24 hours. Reheat in a small saucepan over low heat. When the sauce comes to a simmer, swirl in the butter and proceed from there. Yield: 3/4 cup.
Brown beef and hot sausage. Add cheese. Stir until melted. Stir in Worcestershire sauce, oregano, garlic salt and pepper. Put on party rye and broil.
Mix biscuit mix, sugar, nutmeg, rosemary and lemon rind. Beat egg and add to milk; add oil. Stir liquid mixture into dry mixture just until batter is formed. Pour into greased and floured 9-inch pan. Bake 25 minutes at 425°.
In a large skillet, cook ground beef and onion until beef is brown; drain. Combine beef with taco seasoning mix and spread in a 10-inch pie plate. Sprinkle with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds on high in a blender or 1 minute with hand mixer. Pour milk mixture over beef in pie plate. Bake uncovered in a preheated 400° oven for 35 minutes. Sprinkle with cheese. Bake until golden brown, 8 to 10 minutes. Top with sour cream, chopped tomatoes and lettuce. Makes 6 to 8 servings.
Choose several green plantains at the grocery store. (If regular stores are out, you can usually fine them at a Latino market. If they have started to yellow, they are too ripe for this recipe. DO NOT USE BANANAS!
Thaw spinach. Make a white sauce. Melt butter. Blend in flour to make a smooth paste. Then stir in milk gradually, stirring constantly, until mixture is thick and smooth. Add well-beaten eggs, spinach, sugar, salt and pepper. Bake at 325° for 1 hour. Serves 8.
Mix broccoli with other ingredients. Place in lightly greased baking dish dotted with butter. Top with Pepperidge Farm dressing. Bake for 30 minutes in 350° preheated oven.
Brown beef lightly. Drain off fat. Add all remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes.
Grind cooked meat and suet. Chop fine or grind apples. Mix all ingredients in a large roasting pan. Bake 1 1/2 to 2 hours or until done. Then put immediately into jars and seal.
Combine flour, cocoa, sugar and salt. Place in heavy skillet. Beat egg yolks and gradually add the milk which has been slightly warmed. Add to flour mixture. Mix thoroughly and cook over medium-low temperature until thickened. Stir to prevent sticking. Cool and pour into prepared pie shell. Top with meringue and slightly brown in 350° oven for about 12 minutes.
Mash the soft cream cheese with a fork. Add the mayonnaise and blend well. Stir in remaining ingredients. Mix well. The spread will be slightly mushy, but after it is refrigerated for a few hours, it will be firmer and of spreading consistency. Besides making a delicious sandwich, this is great on toast or lettuce leaves. Yields 6 servings.
Fill a deep ovenproof dish with 8 cups thinly sliced apples. Sprinkle with apple cider, cinnamon, cloves, nutmeg, brown sugar and butter.
Cream butter, egg and sugar in large bowl; add potatoes. Combine flour, baking powder, salt, cinnamon and nutmeg in small bowl. Add alternately by hand with milk to potato mixture until blended. Add remaining ingredients and fill muffin cups 2/3 full. Sprinkle with cinnamon sugar and bake at 400° for 25 minutes.
Brown meat slightly. Add garlic salt. Alternate layer of meat, potatoes, onions, salt and pepper and soup. Sprinkle with cheese and bake covered at 350° for 1 1/2 hours or until potatoes are tender.
Combine pineapple and marshmallows and let set overnight. Add Dream Whip, apple, nuts and cherries. Refrigerate.
In double boiler, heat mushroom soup and cream cheese. Dissolve gelatin in 1/4 c. cold water. Add to mushroom mixture and let cool. Add remaining ingredients, chill in refrigerator in ring mold.
Cut chicken into 2-inch chunks. Cut carrots into 1 1/2-inch chunks. Cut peeled potatoes into 2-inch chunks. Coarsely chop onion. In a nonstick 12-inch skillet on medium-high heat in 2 teaspoons hot olive oil, cook chicken until the juices run clear. Remove to a bowl. In drippings, add 1 teaspoon olive oil; cook carrots, potatoes and onion until brown. Stir in red wine; cook 1 minute. Stir in tomatoes, bouillon, thyme and 1 1/4 cups water. Bring to a boil on high heat; reduce heat to low, cover and simmer for 25 minutes.
Wash, drain and pick through beans to remove stones and/or spoiled beans. In a large stock pot, bring the chicken stock and beans to a boil. In a medium size skillet or saute pan, saute the bacon with onion and garlic, until the bacon is lightly browned. Add to the beans and cook over medium heat for about 1 hour or until the beans are just tender and the stock has thickened. Add the tomato paste, salt and pepper (be careful not to get the soup too salty; the bacon adds salt flavor as well). Adjust seasoning to taste. Stir in cilantro and beer and continue cooking 1 to 1 1/2 hours. The soup should have an abundant amount of broth; be prepared to add more chicken stock or water if necessary.
Mix soups with 1/2 cup milk. Heat. Toss all ingredients together with spaghetti. Pour soup over spaghetti. Top with desired amount of grated Cheddar cheese. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Dissolve yeast in water; set aside. Stir flour, sugar and baking soda together. Cut in shortening until size of peas. Mix buttermilk with yeast water; add to flour mixture. Stir with fork until moistened. Turn out onto floured surface. Sprinkle with flour; knead 4 to 5 times. Roll 1/2-inch thick. Cut with 2-inch cutter. Place close together on lightly greased pan. Bake in preheated 400° oven for 15 to 20 minutes. Brush with melted butter. Makes 20 to 24.
Fry bacon. Drain. Add onions and cayenne. Cook until tender. Stir in sugar and beans. Simmer a few moments before serving. Great for a "patio" affair.
Combine cream cheese and milk. Blend until smooth. Add avocados, lemon juice and Bleu cheese mix. Blend until smooth. Refrigerate.
Mix all ingredients in a 9 x 13-inch glass pan. Bake at 350° for 35 to 45 minutes.
Preheat oven to 350°. Combine cake mix, pudding, eggs, 1/2 cup of the water and oil in a large mixing bowl. Using electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of the chocolate pieces. Pour batter into prepared greased 12-cup Bundt pan or a 10-inch tube pan. Bake for 50 to 60 minutes, until cake tests done. Cool in pan for 15 minutes. Remove from pan. Cool on rack.
Drain peas, add cheese and mushroom soup. Cook until cheese melts. In a casserole, put a layer of asparagus, sliced boiled eggs, soup mixture, almonds and top with bread crumbs. Bake at 375° until bubbly.
Slice zucchini and boil a few minutes in salted water; drain. Prepare stuffing according to package directions. Add remaining ingredients. Bake in 2-quart casserole for 45 minutes at 350°. Uncover last 20 minutes of baking time.
Combine all ingredients except cheese. Pour into a 9 x 13-inch baking dish. Cover with foil. Bake at 325° for 1 hour. Remove foil. Add shredded cheese. Bake until cheese is melted. Serves 6 to 8.
Combine first 4 ingredients in a small bowl, stirring well with a wire whisk. Brush half of marmalade mixture evenly over chicken breast halves. Coat grill rack with cooking spray; place rack on grill over medium-hot grill.
Boil water. Put in spaghetti. Dice onion in boiling water and add butter. When spaghetti is soft, drain. Put cold spaghetti sauce and Ranch dressing on hot spaghetti.
Place lentils in broth; bring to boil. Add carrot; cover and simmer for 30 minutes or until liquid is absorbed. Brown bacon until well done. Dry on paper towels to remove excess grease; crumble. Saute onions in oil until golden brown. Combine with bacon, lentils, egg, 1/2 cup tomato sauce and half of the cheese. Cut tops off peppers (about 1 inch), removing seeds and pulp. Fill with lentil mixture. Sprinkle with crumbs and cheese. Place in a covered casserole. Pour remaining sauce in casserole. Cover and bake at 350° for 30 minutes.
Beat egg in bowl. Add milk, sugar, melted butter, vanilla and cinnamon. Grease casserole bowl or spray with Pam. Crumble biscuits (these work best) or bread into milk mixture. Pour into greased casserole dish. Bake about 1 hour at 350° to 375° until tester comes clean. Serves 3 or 4.
Mix cranberry juice, orange juice and lemon juice. Pour into punch bowl over cake of ice. Add ginger ale.
Dissolve Jell-O in hot water. When Jell-O is dissolved, add 1/2 cup cold water. Add vinegar, salt and mayonnaise. Blend with electric mixer until well mixed. Refrigerate until soft set. Beat again until Jell-O mixture is fluffy. Fold in finely chopped raw spinach, diced celery and chopped onion. Pour into 1-quart well oiled mold and refrigerate until firm. Unmold and top with 1 cup cottage cheese.
Pound chicken; spread with 1 tablespoon dressing. Place 1/2 of cheese over dressing. Roll up and place in baking dish. Combine sauerkraut, celery seed, caraway seed, Worcestershire sauce and brown sugar. Cover chicken with sauerkraut mixture, then cover with remaining dressing and cheese. Cover with foil. Bake at 325° for 1 1/2 hours. Serves 2.
Flatten Pillsbury crescent rolls on a cookie sheet. Bake 8 to 10 minutes. After done baking, spread Miracle Whip, cream cheese and dressing mixture over crescent. Top with shredded cheese or any vegetable you choose.
Heat potatoes. Roll out dough; cut with glass and fill. Pinch edges with fork and drop if not freezing into boiling water until they come to the top and brown in skillet with onion and butter.
Spray custard bowl or coffee cup with Pam, then crack egg into custard bowl or coffee cup. Break yolk and cover with plastic wrap. Poke holes on top of plastic wrap. Cook in microwave for 60 seconds (may vary with each microwave). Butter English muffin and toast in toaster oven. Then place cheese on one slice of English muffin and heat in microwave until melted. Then place egg and ham (or meat of your preference) on cheese and then place other side of muffin on that. Spread teaspoon of mayonnaise on muffin. Salt and pepper to taste. Eat and enjoy!
Preheat oven to 225°. In large saucepan, combine butter, brown sugar, corn syrup and salt. Heat until boiling. Boil for 5 minutes. Remove from heat and add soda. Stir until mixture foams. Pour over popped corn and stir well to coat.
Blend dry jello and cottage cheese until smooth and colored even and other ingredients one at a time. Let set 2 hours in refrigerator and serve.
Brown hamburger and sausage; drain. Cook noodles. Mix all ingredients together, except cheese. Put in a 9 x 13-inch or larger pan; stir to mix. Top with cheese. Bake at 350° for 40 minutes.
Combine all ingredients except bread crumbs and butter. Spoon mixture into a lightly greased, shallow 2-quart casserole.
Mix ingredients in order. Roll in balls and dip in water, then sugar. Bake on cookie sheet at 325° for 12 to 14 minutes or until done, but not browned. Tops will crinkle.