HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion in oil until golden. Add meat and seasoning. Brown. Add green beans and soup. Pour into a 2 quart casserole. Mix mashed potatoes with egg and warm milk. Spoon potato mounds around edges of meat and vegetable mix. Bake at 350° for 30 minutes. Quick and easy.
Prepare fettucini noodles according to directions on package. Drain. In large skillet over low heat, cook margarine, cream and grated Parmesan cheese. Cook only for a short time, overcooking will cause mixture to be lumpy. Add remaining ingredients.
Cut chicken into parts. Wash chicken. Mix all ingredients, brush on chicken parts. Broil one side for 35 minutes at 375°, then turn heat up to 400° until brown. Turn chicken over to broil to a crispy brown for 20 minutes at 375°.
Mix all ingredients, except Parmesan cheese. Pour into a greased casserole. Sprinkle the Parmesan cheese on top. Bake at 350° for 1 hour.
Take thawed bread dough and roll out thin. Layer in order, boiled ham, Swiss cheese, hard salami and Provolone. Lightly cover with prepared spaghetti sauce or pizza sauce. Roll up and fasten with toothpicks. Bake on baking pan at 350° for 25 to 30 minutes.
Mash eggs and mix with crab meat. Add other ingredients. Save about 1/4 of butter. Mix well and put into baking dish. Sprinkle with Ritz cracker crumbs and pour remaining butter over the top. Bake in 350° oven for 1/2 hour.
Melt chocolate in double boiler, cool. Mix in oleo. Add beaten eggs, vanilla and powdered sugar; beat until smooth.
Cook noodles and drain. Prepare instant mashed potatoes for serving of 16. Butter a 9x13 pan. Melt margarine and saute onions. Layer the noodles, mashed potatoes, cheese, margarine and onions in 3 layers. Bake at 350 degrees for 45 minutes. Let cool. Enjoy!!
Combine chili sauce, ketchup, sweet pickle relish and horseradish. Makes about 1/2 cup.
Boil sugar and milk in saucepan. Bring to a soft ball stage. Combine other ingredients in small bowl. Add hot mixture and beat until smooth. Pour into buttered pan.
Combine yellow cake mix, 1 egg and stick of butter. Press into 9 x 13-inch pan that has been lightly greased and floured. Mix 3 eggs, box of powdered sugar and softened cream cheese. Pour over other mixture. Bake at 350° for 50 to 60 minutes. You can put nuts and coconut on.
Cook together with 1 teaspoon salt; drain. Mix together squash and onion. Add egg, green pepper, onion powder and garlic powder. Crush 6 Wasa crackers, add to the mixture, saving 1/4 cup to sprinkle on top of casserole. Sprinkle top with Diet Center Good-Stuff seasoning. Bake at 350° about 20 to 30 minutes. Use a 9 x 9-inch square dish. Makes 4 servings. Each would be 1 cooked vegetable and 1 bread serving.
Peel tomatoes; seed and chop. (Place tomatoes in boiling water for about 1 minute, then place in cold water; skins will come right off.) Remove seeds and squish tomatoes through your fingers. (I find this much more entertaining than chopping.) Saute onion in butter about 5 minutes. Add tomatoes, salt, soda and sage. Simmer about 15 minutes. Mix milk and flour and add slowly. Add cream and heat. Normally we double this recipe.
Mix in large bowl. Bake at 350° for 20 to 30 minutes until cheese bubbles. Serve with party rye.
Make cake as directed on package. Bake and cool. In saucepan combine milk and flour. Cook on low heat until thickened. Cool. In medium bowl, combine sugar, salt, Crisco, oleo and vanilla. Beat with mixer until fluffy. Add flour mixture; beat again until very fluffy. Cut cake into layers. Spread mixture on and put on top layer. Let stand about 48 hours before serving.
In a glass bowl, put sugar, water and butter. Microwave on High for 1 1/2 to 2 minutes, until it boils. Stir every 30 seconds. Pour into blender with dry milk. Process until smooth. Refrigerate. Makes 1 cup.
Beat eggs slightly in a small bowl; add water and mix until incorporated. Melt butter in non-stick skillet. Add ham and saute until slightly browned. Pour eggs onto ham and cook until slightly set. Add cheese and salsa, stir to blend in and cover pan. Cook until eggs are set and cheese is melted. Serve immediately. Serves 2.
Combine chocolate and Crisco in top of double boiler. Bring water to a boil. Reduce heat to low; cook until chocolate melts. Pour chocolate mixture into large mixing bowl. Stir in pretzels and peanuts. Spread onto buttered cookie sheet or jelly roll pan. Chill 20 minutes or until firm. Break into pieces and store in airtight container. Yields 1 1/2 dozen pieces.
Beat eggs, sugar and oil. Add vanilla; stir in zucchini. Sift flour, salt, cinnamon, soda and baking powder. Stir into first mixture. Fold in nuts. Pour into 2 well-greased 9 x 5 x 3-inch loaf pans. Bake at 325° for 60 to 75 minutes.
In a small bowl, combine corn syrup and peanut butter until blended. Serve over ice cream. Sprinkle with cashews. Yields 4 servings.
In a measuring cup, combine mustard, salad dressing and spices. Mix well. Slice roll in half and spread each half with 1 tablespoon mixture. Place lettuce leaf on bottom half of roll. Alternately arrange 1/4 of meat and cheese over lettuce. Cover with top half of roll. Repeat for each sandwich. Makes 4 servings. Per serving, 310 calories; 20 grams protein, 24 grams fat, 4 grams carbohydrates, 61 mg. cholesterol, 1583 mg. sodium.
Combine sugar, cocoa and salt. Add milk. Bring to a boil, stirring constantly. Cook until 234°. Remove from heat. Add butter and vanilla. Beat hard for a full 10 minutes. Pour into dish.
On low speed, cream butter and sugar until fluffy. Add eggs, one at a time; mix until blended. Sift dry ingredients and add alternately with milk and vanilla. Add berries and stir in by hand. Grease muffin tins well with butter and grease top surface of pans as well (or cupcake liners). Pile mix high in each muffin cup. Sprinkle sugar over tops. Bake at 375° for 30 minutes. Cool in pan at least 30 minutes if liners are not used.
Mix first 3 ingredients together. Add chicken (breast is best). Cover. Bake 1 hour at 350°. Uncover last 15 minutes.
Combine all ingredients. Spread 1 cup pecans in bottom of each pie crust. Pour mixture over top. Put in cold oven. Turn to 300 degrees. Cook for 1 hour. Makes 2 pies.
Preheat oven to 375°. Lightly grease cookie sheets. In a large mixing bowl, combine all ingredients; mix well. Drop by teaspoon 2 inches apart onto lightly greased cookie sheets. Bake at 375° for 8 to 10 minutes, until edges are golden brown. Store in refrigerator. Makes 36 cookies.
Cut cabbage into 8 sections. Shred and cut into strips. Fry bacon. Add cabbage to the fat and cook for a short time. Add sliced apples, water and caraway seeds. Simmer until done. Season with vinegar, sugar and salt. Thicken the cooking liquid with the cornstarch and water.
Preheat oven to 400°. Lightly brush 1 side of wonton skins with liquid margarine or melted margarine or butter. Cut each skin in half diagonally, forming 24 triangles. Spray a 15 x 10 x 1-inch baking pan with nonstick coating. Arrange triangles, margarine side up, in a single layer in the pan. Sprinkle with seasoned salt or cinnamon sugar lightly. Bake for 5 to 7 minutes or until golden brown and crisp. Makes 4 servings.
Mix 1 pint salt to 1 gallon water (boiling). Pour over cucumbers until covered. Let stand 1 week. Drain off salt water and cover with a solution of 1 tablespoon powdered alum to 1 gallon boiling water. Do this 3 mornings, changing solution each day.
Mix all ingredients together and beat for 4 minutes. Pour batter into a well-greased and lightly floured Bundt pan. Bake at 350° for 45 to 50 minutes. Dust with powdered sugar.
Remove and discard outer leaves and cut off tough ends of stalks from broccoli. Split lengthwise heavy stalks over 1/2 inch thick. Boil 2 inches of water in saucepan and add broccoli. Cover pan, allowing water to form steam. Cook 10 to 20 minutes or until broccoli is tender. Do not overcook.
Cream butter; add sugar, vanilla and water. Sift flour and salt together, then add in butter mixture. Add pecans and mix thoroughly. Using portions the size of walnuts, roll into crescent shaped cookies. Bake for 20 minutes at 325°. While warm, roll in confectioners sugar. (Mix will look like cornmeal and these cookies will not rise or turn brown.)
Combine cake mix, fruit cocktail with juice, 1 cup coconut and eggs in large bowl. Blend on medium speed 2 minutes. Pour into a greased 9 x 13 pan. Sprinkle with brown sugar. Bake in 325° oven for 45 minutes. Bring margarine, sugar and milk to boil and boil 2 minutes. Remove from heat; stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.
Melt all ingredients, except frozen potatoes, together on stove. Pour liquid over frozen potatoes. Sprinkle 1 cup shredded cheese on top. Bake at 350° for 1 hour.
Lightly brown meat in Dutch oven. Add onion and pepper; cook until tender. Add tomato sauce and water; bring to a boil. Stir in brown rice, chili powder, salt and pepper. Reduce heat, cover and simmer 50 minutes. Stir in corn and additional water, if needed. Cover and cook 10 minutes. Makes 6 (1 cup) servings. Contains 4 grams fat per serving.
Cook first 5 ingredients over moderate heat, stirring. Add evaporated milk (may substitute whatever milk is available). Boil. Stir until thickened. Remove from heat. Stir in vanilla.
In large saucepan, brown sausage; pour off fat. Add onion and green pepper. Cook and stir until tender. Add pasta sauce and Parmesan cheese. Bring to full boil. Reduce heat. Cover and simmer 15 minutes, stirring occasionally. Toss hot cooked mostaccioli with oil to coat (prevents sticking together). Serve with the meat sauce.
In pan, heat oil to 360°. In bowl, mix flour, baking powder and salt. Stir in water; knead dough until no longer sticky. Cover and let stand 15 minutes. Pull off 2-inch balls. On a lightly floured surface, roll each until in a circle shape (1/4-inch thick). Pierce circles several times. Deep fry 2 or 3 at a time (cook 1 to 2 minutes).
Mix all ingredients, saving 1 cup of pecans. Chill and form into a ball. Roll in extra pecans.
Cook until tender the onions, carrots and potatoes in water with bouillon. Add soup and cheese. Stir until cheese is melted.
Mix and roll dough on wax paper and spread with filling. Roll up like a tootsie roll and chill. Slice thin. Bake at 400 degrees for approximately 7 minutes or until done.
In skillet, saute beef and onion until beef is lightly browned and onion is tender. Combine with noodles, sauce, 1 cup Cheddar cheese and salt.
Cream butter and sugar until fluffy. Add eggs one at a time. Add sifted dry ingredients, then vanilla. Beat for 15 minutes at medium speed. Bake 1 hour at 350°. (This cake will not rise unless beaten as directed.)
Heat oven to 350° for metal pan and 325° for glass pan. Grease and dust an 8 x 8-inch pan. Mix all ingredients together; pour into pan. Bake for 50 minutes, until done. Cool in pan 10 minutes. Turn out on rack. When cool, sprinkle with confectioners sugar or frost. Yields 16 (2-inch) squares.
In a large skillet, fry onion and green pepper until soft. Add ground meat and brown. Add tomatoes and heat until it bubbles. Turn off heat; add rice and cover.
Let cheese stand until it is at room temperature. Crumble and mix with sausage. Add Bisquick and mix together. Shape into balls and bake in a 375° oven for 15 minutes.
Contains 1 gram fat and 117 calories per cupcake. Makes 18 cupcakes.
Beat all ingredients together with electric mixer for 2 minutes. Pour into popsicle molds. Insert sticks or straws. Freeze solid.
Mix all ingredients together, stirring until well blended. Pour into 2 large loaf pans, greased and floured. Place in oven for 1 hour at 350°.
Mix and put in a casserole dish. Melt 2 teaspoons butter and pour over top. May add chopped nuts to batter. Bake 20 minutes at 400°. Serve hot. Great with Triscuits.
Mix all ingredients together in large pot. Heat until bubbly. Enjoy on a cold winter night.
Place sherbet in bottom of punch bowl, pour ginger ale over and stir slightly. Makes a good St. Patrick's or Christmas drink.
Cream oleo, shortening and sugar together; blend in eggs, one at a time; sift dry ingredients and add alternately with milk. Add vanilla and beat well. Pour batter into a greased and floured tube pan and bake at 325° for 1 1/2 hours.
Place zucchini in strainer; sprinkle with salt. Let drain for 10 minutes; squeeze out moisture. Combine zucchini with eggs, Parmesan cheese and half of the Cheddar and Mozzarella cheeses. Press into greased 13 x 9 x 2-inch baking pan. Bake at 400° for 20 minutes. Brown ground beef with onion; drain. Add tomato sauce. Spoon over baked zucchini mixture. Top with remaining cheeses; sprinkle with green pepper. Bake for 20 minutes. Yields 6 to 8 servings.
Cook wheat and water 15 minutes. Preheat broiler. Combine all ingredients. Shape into 4 equal patties. Broil about 5 minutes on each side until brown. Makes 4 servings. Contains 204 calories.
In 10-inch skillet, combine soup, water and milk. Stir until smooth. Stir in noodles and herbs. Bring to a low boil. Reduce heat and simmer 10 minutes. Stir in broccoli and cheese. Cover and continue cooking about 10 minutes or until broccoli is done. Season to taste and add more cheese, if desired. Serves 4.
Brown bacon, green pepper and onion in a skillet until bacon is done. Remove drippings, leaving 1 tablespoon. Mix eggs with cheese. Pour over bacon mixture in pan. Cook over low heat and stir until mixture is cooked.
Preheat oven to 350°. Cream butter and sugar together. Add remaining ingredients. Bake 1 hour in greased and floured tube pan.
Combine beans and cranberry sauce. Mix well. Pour into 1 1/2-quart casserole. Cover and bake at 350° for 35 to 40 minutes or until bubbly. Yields 4 to 6 servings.
Wash sweet potatoes and pierce several times with fork. Bake in microwave/conventional oven and cook until tender. Preheat oven to 350°. Slice the end of each orange so they will set and not wobble. Hollow out the oranges. Put sweet potato mixture inside of oranges. Bake at 350° until well heated.
Empty marshmallows into large bowl. (You can use regular marshmallows and cut them up into small pieces, or use the small ones). Add crushed pineapple to the marshmallows. Allow to set for a few hours, until the marshmallows have absorbed the juices from the pineapple. Mix. Add whipped cream. Mix lightly. Chill and serve.
Cook spaghetti until tender. Rinse in cold water. Drain and add vegetables. Add 3/4 bottle of salad seasoning. Add Italian dressing. Mix well. Let sit overnight. Serves 8.
Combine all ingredients in blender. Blend on high speed for 10 seconds or until onion is pureed. Store in refrigerator.
Cook potatoes and season with butter; let cool. Add to them the Crisco, sugar, eggs, salt and cream well. Dissolve yeast in lukewarm water and add to the lukewarm milk and now add this to mixture. Put in large bowl and start adding the sifted flour to make stiff dough. Toss on floured board and knead well. Put back in large bowl and cover and set aside until doubled in size. Take out and knead again. Rub top with melted butter and put in refrigerator all day or all night.	Two hours before use roll out part the size of biscuits, but butter in middle and roll over. Let rise until double in size and bake at 400° for 15 to 20 minutes. Serve piping hot.
Place meat and onion in bowl or pan with lid. For marinade, in container, combine vinegar, catsup, oil and seasonings. Seal, shake well. Pour marinade over meat. Seal and refrigerate 2 to 24 hours (keeping meat covered).
Combine wine, salt, sesame oil and pepper. Devein shrimp; rinse and drain. Heat oil; stir-fry pepper and garlic until fragrant. Add shrimp and stir-fry briefly, then add wine mixture. Cover and cook over medium heat until shrimp change color (about 2 to 3 minutes). Sprinkle with green onion and serve.
Press dough into ungreased cookie sheet. Bake at 350° for 10 minutes. Cool. Combine cream cheese, mayo and salad dressing mix. Spread on crust. Top with vegetables. Sprinkle with cheese. Refrigerate. Cut into squares.
Mix first five ingredients together. Let stand for 8 hours. Beat the eggs into mixture. Heat over low heat (preferably a double boiler) for 30 minutes. Cook longer if it needs to thicken more.
Mix together and put into 2 pie shells made of graham crackers. Let stand in refrigerator for at least 2 hours. Then serve chilled.
Mix together. Form into shapes desirable for your pet. Place on	a slightly greased cookie sheet. Bake 30 minutes at 350°.
Separate biscuits; snip each biscuit into 4 pieces. Place in a medium mixing bowl. Add sauce and toss to coat. Arrange pieces in a circle on a greased pizza pan. Sprinkle with cheese. Bake in a 400° oven for about 15 minutes or until golden.
Remove core from head of cabbage; cut out the inside, leaving a hollow shell. (Save center for use in slaw, etc.) Soak crumbs in milk and water; add remaining ingredients and mix well. Fill cabbage with meat mixture and tie it up in a piece of cheesecloth. Put cabbage in large pot of boiling, salted water; boil for 25 minutes. Cut in wedges and serve with tomato sauce, if desired. A chopped green pepper may be added to mixture.
Drain potatoes and let cool. Mix all ingredients together in a large bowl. Let chill. Serves 4 to 6.
Mix sugars and shortening together. Blend well with shortening as for pie crust. Take out one cup of this for topping. To the rest, add well beaten eggs, soda and salt. Beat until smooth. Pour into greased and floured 9 x 13-inch pan. Add nuts to the cup of mix and sprinkle on top of batter. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together; pour into pie crust. Chill in refrigerator for approximately 1 hour. Serves 6 to 8.
Combine first 8 ingredients in large mixing bowl. Mix at low speed until blended and then at high speed for 20 minutes. Reserve 1 cup batter in small bowl. Pour other into greased and floured 12 cup Bundt pan or 10 cup tube pan. Mix chocolate syrup with cup of batter. Spoon on top of cake batter and swirl with knife all through. Bake for 1 hour at 350°.
Tear the cake into bite size pieces. Mix pudding, milk and sour cream together. Pour over cake. Pour thawed strawberries next and top with Cool Whip.
Cook vegetables according to the directions on package until almost done. Spoon into bottom of casserole dish. Mix together onion, cheese and mayonnaise. Place on top of vegetables. Melt margarine and mix with crackers. Place on top of casserole. Bake at 350° until it bubbles.
Dissolve jello in 3/4 cup warm water; do not follow directions on box. Mix all ingredients except for eggs. Add eggs last, one at a time, beating well after each. Bake 50 to 55 minutes (in preheated oven) at 350°.
Mix all together. Freeze in 9 x 13-inch dish or pan. Cut in squares.
Put chicken, soup, celery, onion, almonds, salt, pepper, lemon juice and mayonnaise in large bowl and mix well. Spoon a layer in a 13 x 9 x 2-inch casserole or a 3-quart casserole. Add layer of sliced eggs. Repeat layers. Cover with crushed potato chips and bake at 400° for 15 minutes. Do not add potato chips until ready to bake. Can be made day ahead. Makes 8 to 10 servings.
Beat together thoroughly eggs, oil and sugar. Mix together and add to egg mixture flour, baking soda, salt and cinnamon. Add apples and nuts to mixture and pour in a pan, 10 x 13 x 2-inch. Bake at 350° about 30 minutes or until done.
Mix liquids in a large (4-cup) measuring cup or bowl. Add to remaining ingredients. Mix well. Bake in a greased iron skillet for 1 hour at 350°.
Saute onion in butter. When limp, add 5 tablespoons flour. Stir well and add the milk. When this will coat a spoon, add other ingredients, except cheese and chicken; mix well. Add cheese and chicken (add cheese first as it will melt better). Add this to spaghetti and top with reserved cheese. Cook at 350° until it bubbles.
Place ground chuck in skillet. Combine chopped onion, chopped garlic, salt and chili powder. Cook on medium high, stirring occasionally until meat is browned.; Drain off grease. Combine browned seasoned meat with the remainder of ingredients in a large soup kettle. Cook on low to medium low heat. After chili starts to bubble, allow it to simmer for at least 30 minutes before serving. This will taste even better on the second day.
Slice chicken and cut into pieces. Place in skillet with garlic and salt. Saute in oil until tender. Add drained mushrooms and green beans. Stir to mix. Add can of chicken broth. Bring to a boil. Add rice. Stir until all ingredients are mixed. Remove from heat. Cover and let set for approximately 10 to 12 minutes. Serves 6. Quick and easy.
Cut up hen. Place in large pot. Add 1 1/2 teaspoons salt. Bring to a boil. Decrease heat. Cook slowly until meat is tender. Debone chicken. Set aside. Reserve broth. Stir or sift together flour, salt and baking powder. Cut in shortening; add milk to make a soft dough. Roll out to 1/4-inch thick on floured board. Cut dough in 1-inch squares. Sprinkle with flour. Bring broth to a brisk boil. Drop 1-inch dough squares slowly into broth. Cover tightly (no peeking). Decrease heat to slow simmer 40 minutes. Add chicken and serve.
Mix and pour over crust. Bake at 350° for 20 or 25 minutes.
Combine first 5 ingredients. Hollow out Sheppard's bread and put artichoke mixture in the hollowed out bread. Place on aluminum foil covered cookie sheet and bake 30 minutes at 350°. Serve warm.
Heat 1 cup of boiling water. Add crushed pineapple and continue cooking for 3 minutes. Add cherry jello to pineapple and water. Stir until dissolved; set aside and let cool to syrup stage. Add cottage cheese and nuts. Whip whipping cream; stir into mixture. Let stand until chilled.
Mix all ingredients; divide dough in half. Add food coloring to 1/2 of mixture. Break into small pieces; roll out to form candy canes. Twist the two colors together to form canes. Brush with beaten egg white; sprinkle with crushed peppermint stick. Bake in a 375° oven for approximately 9 minutes.
In medium saucepan, combine onion, celery, carrots, garlic, the 1 cup of water, bouillon granules, tarragon and pepper. Bring to boil; reduce heat. Cover and simmer for 10 to 15 minutes until veggies are crisp-tender.
Mix yeast in water, then add oil and sugar. Beat eggs in one at a time; add salt. Add flour one cup at a time. Let rise until dough doubles in size, then knead. Make into rolls and let rise again. Bake at 350 degrees for 20 minutes.
Mix all ingredients together using a spoon. Grease and flour bunt pan. Bake at 350 degrees for 1 hour and 10 minutes.
Beat eggs until light and fluffy, about 5 minutes. Add sugar, flour and melted oleo gradually to beaten eggs. Add buttermilk. To this mixture, add flaked coconut and vanilla. Pour into unbaked pie shells. Bake at 350° for 45 minutes. This makes 1 large or 2 small pies.
Put the spices, sugar and orange peel in a small pan and pour over the rum. There should be enough to cover them. Heat gently, shaking pan until the sugar has melted. Pour in the hot coffee. Strain and serve.
In butter, saute alligator about 5 minutes. Add celery, onion and bell pepper; saute until tender. Stir, do not burn. Add rest of ingredients and cook until alligator is tender and liquids are of the consistency of a nice sauce for pasta. Serve over rice and enjoy.
Mix first 5 ingredients. Just before serving, add canned chicken or tuna and shoestring potatoes. Serve on lettuce.
Slice peaches into an 8 x 8-inch pan and put about 1/2 cup of sugar on them.
Preheat oven to 350°. In large bowl, combine all ingredients. In large baking dish, shape into loaf. Bake 1 hour or until done. Makes about 8 servings.
Use a 5-quart glass covered dish. Melt butter in dish and stir in all ingredients, adding rice last. Bake at 375° for 50 minutes. Do not lift lid. Let cool 15 minutes before you lift lid. Then stir.
Combine ingredients for batter. Dip rings of raw onion into batter and fry in deep fryer.
Bring to a boil for 3 minutes the vinegar, sugar, pepper and oil. Cool and pour over vegetables. Drain corn, green beans and peas. Mix all vegetables together. Chill overnight before serving.
Brown almonds and sesame seed in butter. Mix cole slaw and onions in large bowl. Add cooled almonds and sesame seed. Mix dressing at time of serving. Break Top Ramen over all and mix. May add red cabbage and more rice wine vinegar.