HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scrub potatoes and cut lengthwise into 6 wedges. Pat noodles dry with paper towel. Place olive oil in the bottom of a large bowl and toss potatoes until covered with a coating of oil. Prepare jelly roll pan or cookie sheet by covering with foil, shiny side up. Spray with cooking spray. Place potatoes evenly on foil. Do not overlap. Sprinkle with Parmesan cheese. Bake at 450° for 20 minutes. Makes 6 servings, about 112 calories per 3 wedges.
Saute onion, peppers and garlic in butter. Add liquid from tomatoes, salt, flour and water. Cook on low for 15 minutes. Add tomatoes, mushrooms, sugar and wine; cook for 20 minutes.
Simmer for 3 hours and then add braised onion. Season with salt and pepper.
Thaw fish if frozen. In a small mixing bowl combine onion powder, garlic salt, red pepper, basil, white pepper, thyme, black pepper and sage. Brush both sides of fish with melted margarine; coat with seasoning. If using a charcoal grill, remove grill rack and place an unoiled 12-inch cast-iron skillet directly on hot coals. If using a gas grill, turn to high and place skillet on the grill rack. Preheat the skillet 5 minutes or until a drop of water sizzles. Add coated fillets to skillet. Carefully drizzle about 2 teaspoons of melted margarine over the fish. Grill fish 2 1/2 to 3 minutes or until blackened. Turn fish and drizzle with 2 teaspoons of melted margarine. Grill 2 1/2 to 3 minutes more. Transfer to serving plates. Drizzle with any remaining melted margarine. Makes 4 servings.
Bake cake as directed. After baked, punch holes with wooden spoon handle in cake. Pour Coco Lopez over cake. Let cool. After cool, add Cool Whip until covered. Sprinkle coconut over Cool Whip. Chill.
Brown chicken breasts. Mix vegetables, potato soup, 1/2 cup milk and chicken in bowl. Pour into pie shells. Place the Pillsbury pie crust over top of pie shell and pinch sides to close on each pie. Beat egg; rub egg lightly over each pie crust top to give shiny effects. Bake 30 to 40 minutes or until golden brown.
Combine the first five ingredients. Blend 1/2 of this in your processor. Recombine the two batches. Add 1/3 cup olive oil, 3 tablespoons cider vinegar, salt and pepper to taste. Other additions are Tabasco, diced jalapeno, chopped green chiles or red pepper flakes. Chill very thoroughly. Serve with an ice cube in each bowl.
Mix 2 tablespoons sugar with small amount of water over low heat until sugar has melted. Add almonds and stir until well coated. Cook, then break apart. Store at room temperature. In large bowl, place lettuce, spinach, celery and onions. Immediately before serving, toss with Sweet-Sour Dressing. Then add mandarin oranges and almonds. Don't add Sweet-Sour Dressing until ready to serve; it will make the salad soggy.
Beat eggs. Add rest of ingredients and mix. In a solid cake pan, melt 4 to 5 tablespoons of sugar until caramel forms. Tilt pan so as to spread caramel to cover the sides. Pour mixture and place the cake pan in another pan containing 1/2-inch of water. (This is called bano Maria, similar to double boiling). Bake at 350° for 1 hour and 15 minutes. Remove and separate edges and cool overnight. Invert into a platter for serving so that caramel doesn't spill.
Mix all together. Pour into two graham cracker crusts. Chill 2 hours. You may freeze and keep indefinitely.
Boil 2 cups water and sugar until dissolved. Add remaining ingredients, juice and fruit. Put in freezer containers. Stir occasionally until frozen. Keep until frozen. Thaw some before serving.
Mix thoroughly oil, sugars, egg, water and vanilla. Stir in remaining ingredients. Drop by teaspoonfuls onto greased baking sheet. Bake 8 to 10 minutes at 350°.
Melt cream cheese in double boiler with tomato soup. Soak gelatin in cold water. Add gelatin to soup and cheese mixture, mixing well. Cool. Add mayonnaise and vegetables. Refrigerate.
Brown meat, onions and chilies; season with garlic salt and pepper. Drain off grease. Warm soups together and mix with meat. Layer Doritos with meat and cheese. Heat in oven to melt top layer of cheese. Add jalapeno peppers, if desired.
Mix cornmeal and sugar. Mix margarine until blended. Add rest of ingredients. Bake at 375° for 30 minutes or until brown on top.
Preheat oven to 350°. Grease a loaf pan well. Mix all ingredients. Spoon into pan and smooth the top. Cover with buttered foil and bake for 15 minutes. Uncover and continue baking for an additional 15 minutes to allow the top to brown. Serves 4.
Cream butter, then add sugar. Cream until light and fluffy. Add slightly beaten eggs and other ingredients. When all ingredients have been stirred up, pour mixture into unbaked pie shells. Bake at 350° for 45 minutes. This makes 3 pies.
Cream the butter and cream cheese gradually. Add sugar and beat until fluffy. Add flour, nuts and vanilla. Bake at 375° for 15 minutes.
Cut salmon into steaks. Marinate for 30 minutes. Dry on paper towels. Sprinkle with crushed peppercorn. Put small amount of cooking oil in skillet. Fry, skin side up. Flip 1 time (approximately 2 minutes per side). Puncture with knife. When knife slides through easily, it's done.
Mix first 5 ingredients together with pastry blender. Spread out on large cookie sheet. Bake at 350° until brown (15 to 20 minutes). Cool. Crumble all of the baked mixture. Place 1/2 of mixture in bottom of 9 x 13-inch pan. Drizzle 1/2 of caramel; put remaining crumbs aside. Soften ice cream and spread on top of crumbled mixture layer. Sprinkle with remaining 1/2 jar of caramel. Cover with foil and freeze.
Combine raisins, water and 1 package Equal in small saucepan. Simmer over medium heat until all water is absorbed. In large bowl, combine oil, apple, applesauce, eggs, prunes, cinnamon, allspice, vanilla and 8 packages Equal. Mix well. Combine flour, soda and salt and add to batter. Mix well. Pour into a 9 x 13-inch pan coated with vegetable cooking spray. Bake at 350° for 30 minutes or until cake is light brown.
Spread pineapple in 9 x 13-inch cake pan. Crumble cake mix evenly over pineapple; sprinkle with almonds. Dot evenly with butter. Bake at 350° for 45 minutes.
Brown chicken in seasoned flour and butter. Arrange chicken in a flat baking dish. Combine all ingredients except cornstarch and sour cream and olives. Cover; bake at 350° for 50 to 55 minutes, until tender. Remove chicken; place on a serving platter. Stir cornstarch into liquid in baking dish. Cook until thickened. Remove from heat. Stir in olives and sour cream. Pour over chicken. Serve with Uncle Ben's long grain and wild rice.
Mix and pour into a 13 x 9-inch pan. Top with cooked peaches. Do not stir! Bake at 400° for 20 minutes.
Whiz 1 cup water with cashews. Add onion and garlic powders, tofu, lemon juice, salt and basil to blender and whiz. Saute chopped onion in 2 tablespoons water. Add this plus green onion to mixture from blender.
In a large skillet, cook the onion and garlic in a small amount of olive oil until onion is softened. Add the tomatoes and break them up with a large spoon. Add the wine and let that cook. Next, add half the oregano and continue cooking about 20 minutes. It should thicken nicely. At this point, the sauce can be covered and refrigerated until nearly time to serve.
Mix ingredients and spread on cocktail rye bread. Top with slice of cucumber. Sprinkle with dill weed. Chill and serve.
Heat margarine in medium saucepan; saute onion and garlic until onion is golden brown, about 5 minutes. Stir in tomatoes, tomato sauce, sugar, salt, oregano, basil and pepper. Bring to boil. Reduce heat and simmer uncovered for 10 minutes. Wash eggplant. Cut crosswise into 1/2-inch thick slices. Combine flour, seasoned salt and pepper to coat eggplant. Place 2 tablespoons of oil in skillet and saute eggplant slices, a few at a time. Add more oil, if needed. Set slices aside as they soften and brown. Preheat oven to 350°. *Sprinkle ground beef with salt (optional). Gently shape into 8 patties about 1/2-inch thick. Broil 4-inches from heat, 5 minutes on each side. Spoon half of the sauce into 13 x 9 x 2-inch baking dish. Layer eggplant and meat in dish. Spoon on remaining sauce. Sprinkle with Parmesan; top with sliced Mozzarella. Bake uncovered about 30 minutes or just until Mozzarella is melted and golden.
Combine first 8 ingredients in bowl; mix well. Press into 4 x 8-inch loaf pan. Spread additional barbecue sauce over top of loaf. Top with bacon. Bake at 350° for 1 hour. Let stand for 5 minutes before slicing.
Start with custard, wafers and banana. Reserve 2 tablespoons sugar. In top of double boiler, combine remaining sugar, flour and salt. Beat in 1 whole egg and 3 yolks. Reserve 3 egg whites. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, until thickened. Stir in vanilla.
Mix pudding with milk. Pour over cheese mixture. Add rest of Cool Whip and cool.
Place half of bananas, lemon juice, ginger, orange juice concentrate and milk in food processor or blender. Whirl at high speed until well blended and smooth. Pour into serving pitcher. Repeat with remaining ingredients. Serve immediately or refrigerate covered up to 3 hours. Whisk to blend before serving.
Saute green pepper, celery and onion in margarine. Slowly add flour, vegetable liquid, salt, pepper and Cheddar cheese. Cook until thickened and cheese melts. Pour some of the cheese sauce into a 10 x 6-inch baking pan. Top with vegetables. Pour remaining sauce over. Sprinkle with Parmesan and paprika. Can be warmed in oven or broiled 4-inches from heat for a few minutes or until top is lightly brown. Serves 4 to 6 people.
Mix the water, butter and oatmeal together and let it stand for 20 minutes. Add the remaining ingredients and bake 25 to 30 minutes.
Mix together chicken soup and milk. Mix together dressing and oleo or butter. Place breasts in a flat baking dish. Place a cheese slice on each breast, cover with soup mix, then cover with dressing mix. Cover with foil and bake at 325° for 1 1/2 hours.
Cream ingredients. Roll into walnut sized balls. Put on greased cookie sheet. Press each cookie with fork. Bake at 350° for 8 to 10 minutes. Cool slightly before removing from sheet.
Cut water chestnuts in half and roll up in bacon. Seal them with a toothpick. Place in a casserole dish. Mix chili sauce, Miracle Whip and brown sugar together in a bowl. Pour over water chestnuts and bacon; cover and refrigerate overnight.
Sift flour, soda and salt. Ad sugar, eggs, oil and buttermilk. Stir to blend. Fold in bananas and nuts. Pour into greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch pan. Bake 1 hour and 10 minutes at 325°.
Remove skin from the chicken pieces and coat with mixture of next three ingredients. Cook in fat in heavy skillet, browning on all sides. Remove chicken and keep hot. Cook onions, pepper and garlic in the same skillet, stirring until lightly browned. Mix the next ingredients with the tomatoes and simmer (this can be done first, if you like, while the other is cooking).
Combine dry ingredients. Make a well and add liquid ingredients, except for butter. Mix. Pour in a 9 x 13-inch pan and bake at 350° for 35 minutes or until done. Immediately after coming out of oven, drizzle 1 block melted butter over.
Mix together. Pour into greased 13 x 9-inch pan and bake in a 350° oven for 25 to 30 minutes or until lightly brown.
Brown meat and onion. Drain. Add taco seasoning and dressing mix. Then add all ingredients, including the liquid from the cans. Simmer for 30 minutes. Garnish with taco chips and grated cheese.
Combine jello and boiling water; stir.	Cool a little; add cherry pie mix, chopped apples, celery and chopped nuts. Mix and let set up. Top with Cool Whip.
Pour dressing mix into oil, then pour over crackers. Stir about every 15 minutes for 6 to 8 hours.
Skin and clean opossum, removing small sacs from small of back and under forelegs. Place opposum in 4 cups water in saucepan; add salt, pepper and red peppers. Simmer until pot liquid is reduced by half. Pare and slice sweet potatoes. Combine opposum with pan liquid and potatoes in baking pan. Bake at 350° about 1 hour or until opposum is tender.
Cream the butter and sugars. Add eggs and vanilla. Mix the flour, oatmeal, salt, soda and baking powder. Mix all together. Add the chocolate chips, Hershey bar and nuts. Make into golf ball size cookies. Bake at 375° for 6 minutes.
Grease 13 x 9-inch pan with butter. Add broccoli to pan. Spread evenly. Slice up 1 stick of butter and spread evenly over broccoli. Slice cheese and lay over butter. Spread crackers over cheese. Melt remaining butter and pour over crackers. Bake at 350° for 30 to 40 minutes, until brown.
In bowl combine garlic, oregano, raisins, anchovies, oil and vinegar. Stuff each pepper with filling. Place saved top on top of pepper. Place peppers in large pan so they stay upright. Pour a little oil, vinegar, sugar and water (approximately 1 to 2 inches) in pan. Cover and bring to boil, then simmer until tender, approximately 2 to 3 hours. Save juice to pour over peppers. Dip bread in excess juice.
Mix all ingredients, except cornflakes. Place in a greased 9 x 13 casserole dish. Bake at 350° for 45 minutes.
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
Melt margarine and saute onion. Stir in remaining ingredients except rice. Melt cheese until smooth and add rice. Pour into casserole or serving dish. No need for additional baking.
Heat oven to 350°. Cut thick slice from stem end of pepper. Cook peppers in boiling water 5 minutes; drain. Cook and stir ground beef and onion; drain fat. Stir in salt, garlic salt, rice and 1 cup tomato sauce; heat thoroughly. Lightly stuff each pepper. Stand peppers upright in greased baking dish. Pour remaining tomato sauce over peppers. Cover and bake 45 minutes. Uncover. Bake 15 minutes longer.
Saute mushrooms in butter. Season with garlic salt, pepper and Worcestershire sauce. Drain liquid off. Mix with cream cheese. Roll bread flat; cut off crusts. Spread mixture on bread and roll up. Cut into thirds. Dip in butter and put on cookie sheets. Bake at 400° for 20 minutes.
In heavy pan, melt butter; add sugar, corn syrup and water. Cook on medium heat to 300°. Remove from heat; stir in 1 1/4 cups nuts. Spread in 15 x 10 x 1-inch pan. Lay chocolate bars on top. Sprinkle 3/4 cup nuts on top. Crack in pieces when cool.
Combine all ingredients and cook at 350° for 30 to 45 minutes. Use little cupcake cups or spray tins with Pam.
Top each chicken breast with ham and cheese. Roll up and secure each with toothpicks. Brush with oil and roll in bread crumbs. Place roll-ups on cookie sheet and bake at 325° for about 30 minutes.
Melt chips in double boiler. Remove from heat and stir in peanut butter, miniature marshmallows and peanuts. Stir until marshmallows are coated. Pour in buttered cookie sheet.
Cream the sugar and butter.	Add eggs and beat until fluffy. Make paste from cocoa and vinegar and add to butter mixture. Sift salt, soda and flour together and add to mixture and buttermilk. Add vanilla	and coloring. Makes 3 layers. Grease and flour pans and add cake mixture. Bake at 350°.
In a skillet, cook the bacon until crisp, drain, reserving the dripping. Crumble the bacon, wrap and refrigerate. Trim the fat from the Roast, cut the roast in half to fit into a slow cooker or crock pot. In the skillet brown the meat in the bacon drippings, drain and place in the slow cooker. Stir together onion, water, salt, bay leaf, cumin and pepper, pour over the meat. Cover and cook on low heat setting for 8 to 10 hours. Remove roast, discard Bay leaf. Skim the fat from the liquid, pour liquid into a saucepan. Return the roast to the slow cooker, cover. Blend sour cream and flour, stir into the hot liquid. Cook and stir until thickened, DO NOT BOIL. Stir in parsley and Kitchen Bouquet to taste. Serve meat garnished with bacon. Serve gravy over the Hot cooked Noodles. Yields 6 servings.
Cook rice according to package directions. Saute ground chuck; add Ro-Tel tomatoes and kidney beans and simmer. Mix rice into meat mixture. Grate cheese into mixture. Pour into 9 x 13-inch dish. Top with Fritos. Bake at 350° about 20 minutes.
Place cream cheese in food processor; blend until smooth. Add next 4 ingredients. Blend until very smooth and golden in color. Form ball; roll in sunflower seeds. Wrap in Saran and refrigerate. May be frozen.
Place strawberries, honey and 1/2 the milk in blender. Puree until almost smooth. Add remaining milk and ice cream. Blend until smooth. Pour in tall glasses. Garnish with strawberries.
Use 11 x 16-inch pan. Mix dry ingredients. Add milk, butter and beaten eggs. Stir until soft dough is formed. Spread in greased pan. Put apples on top and sprinkle with crumb topping. Bake 45 minutes in 375° oven.
Put chicken in large pot. Add onions, vinegar, garlic, celery salt, pepper, water and bay leaf. Cover and cook 1 hour over medium heat. Check during cooking and add additional water, if needed. Halfway through cooking, add potato.
Scoop out 2 servings of ice cream. Set bowl onto saucer and pour on two shot glasses of Frangelico liqueur over the ice cream. Light a match when serving.
Mix egg and milk. Add baking powder, salt and flour until desired consistency. Fry in lightly greased skillet until set. Serve with choice of syrup.
Cook squash and onions; drain. Mix with other ingredients, except dressing. Melt 1 stick margarine with dressing. Put half of dressing on bottom and then pour in squash mixture. Then put rest of dressing on top. Bake at 350° for 25 to 30 minutes.
Mix and bake at 400° for 15 to 20 minutes after rolling out and cutting biscuits with a cookie cutter. Dough will keep in the refrigerator if you make it ahead of time. Does not have to rise before you bake it.
Mix dry ingredients together. Cut in Crisco. Beat egg; add milk. Add to dry ingredients. This should be like a muffin mixture. Put in greased 9 x 9-inch pan. Arrange sliced peaches, which have been peeled, on top in rows. Sprinkle generously with cinnamon sugar. Bake in a hot oven at 400° for about 30 to 40 minutes. Serve warm with powdered sugar.
Bring water and oleo to a boil. Stir in flour until smooth; remove from heat. Beat eggs in, one at a time. Spread on an ungreased jelly roll pan. Bake at 350° for 35 to 40 minutes (golden brown). Mix the cream cheese with milk. Add pudding mix; beat until thick. Spread over crust. Cover with Cool Whip; drizzle with chocolate syrup. Refrigerate.
Melt bacon grease in iron skillet. Add meal and stir constantly until golden brown. Add milk, slowly, stirring constantly. Cook until thickened, adding more milk if necessary. Add black pepper.
Cut eggplants in half. Scoop out pulp and chop. Save shells. Saute chopped onions in butter until golden. Add eggplant; cook for 5 minutes. Transfer to bowl and cool. Stir in crumbled Feta cheese, Parmesan cheese, milk mixed with egg, chopped parsley and salt and pepper to taste. Stuff shells; top with sliced tomatoes. Sprinkle with olive oil. Arrange in lightly oiled shallow pan or dish. Bake at 350° for 40 minutes.
Mix all ingredients in mixing bowl. Pour into unbaked pie shell. Bake at 400° for 15 minutes, then cut oven to 325° and bake for 30 minutes or until done.
Mix Jell-O and let start to jell, then beat in Cool Whip. Add by folding pineapple, mandarin oranges and cottage cheese. Place back in refrigerator and let jell.
Make sauce of first 5 ingredients. Add cheese. Place half of potatoes in a greased casserole (2-quart). Cover with half the onion and half the sauce. Repeat layers. Bake for 1 hour at 350°. Uncover and bake 1/2 hour more.
Drain all vegetables well! Mix well the drained vegetables, softened cream cheese, cheese, mayonnaise and salt. Keep refrigerated until ready to serve.
Melt butter and chocolate together; cool. Blend eggs, sugar and vanilla together. Add flour, salt and baking powder. Add chocolate mixture and walnuts. Bake on a large cookie sheet at 350° for 20 minutes.
Spread pineapple into a 9 x 13-inch pan. Pour in cherry pie filling and spread. Sprinkle cake mix over top of pineapple and cherries. Cut margarine into thin slices and lay over the cake mix. Sprinkle with pecans and coconut. Bake at 325° for 35 minutes.
Melt margarine in large skillet and saute zucchini and onion until tender. Remove from heat. Mix together eggs and cheese, then add spices. Line 10-inch pie plate with rolls to make crust and spread with mustard. Mix zucchini and onion with egg mixture; pour into pie plate. Bake 25 minutes at 350°. Serve warm.
Spread 1 tablespoon salad dressing on each tortilla, covering entire surface. Top each with lettuce leaf and half of roast beef, cheese and onion. Roll up each tortilla tightly.
Boil 5 minutes. Take from heat. Add a few drops of red food coloring and 2 tablespoons of strawberry jello; pour over strawberries in a baked pie shell. Chill for 1 hour and serve with whipped cream.
Mix ingredients together and pour over chicken; bake 1 hour until done at 350°.
Cut bell peppers in half; clean and boil in lightly salted water until tender, approximately 3 to 5 minutes. Melt butter in a large skillet. Saute onions, chopped bell peppers and celery for 3 to 4 minutes. Add ground meat and season with the garlic salt, pepper, Worcestershire sauce, garlic powder, seasoned salt and red pepper. Drain excess grease, then add sherry, tomatoes, eggs, cheese and bread crumbs. Stuff into individual bell pepper shells and bake at 350° for 20 minutes until firm. Serves 10.
Cook chicken breast in water. Add desired seasoning. Reserve 2 cups broth. Cool breast enough to handle, discard bone and skin. Tear chicken in pieces and place in buttered casserole (1 stick). Combine soups and milk, pour over chicken. Melt 3/4 stick of butter in broth and add to stuffing mix, blending lightly. Spread over top of casserole. Bake 40 minutes at 350°.
Shred cabbage; cut pepper and onion in rings. Slice tomatoes; dice celery and combine all ingredients in a large skillet (electric is nice). Cover and cook on medium heat until crisp and tender, approximately 15 to 20 minutes. Stir often. Leftovers keep well.
Brown ground beef and drain fat through a colander. Return meat to pan and add tomato sauce. Let simmer for 15 minutes. Add salt and pepper to taste. Set aside. Chop green onions. Mix together 1 1/2 pkg. of the cream cheese and sour cream. Mix well by hand; do not use a blender. Add green onions. Set aside. Boil noodles according to pkg directions. Drain well. In large casserole dish begin layering ingredients beginning with sauce, noodles, more sauce and then cream cheese mixture. Repeat. Cook in oven at 350 degrees for 50 minutes. Add cheddar cheese and cook until cheese melts.
Brown meat and onion together and drain well. Add tomato soup and 1/2 can of water. Stir in chili powder and cook with beef until thickened. Add Worcestershire sauce. Put cooked spaghetti in 13 x 9 x 2-inch dish. Pour sauce over spaghetti; spread on celery soup. Top with cheese. Bake at 350° for about 45 minutes.
Mix all ingredients together and bake in 2 greased bread pans at 325° for 1 hour and 20 minutes.
Layer the first 6 ingredients in 3-inch deep 9 x 13-inch dish; do not mix. Spread mayonnaise and sugar mixture over top. Sprinkle with Parmesan cheese. Refrigerate 24 hours. Garnish with crumbled bacon and chopped, hard-cooked egg, if desired.
Fry bacon until crisp; drain on paper. Cook green pepper in fat until tender. Mix green pepper, corn, crackers, milk, salt, pepper and egg yolks. Fold in stiffly beaten egg whites. Pour into greased 1-quart casserole. Arrange bacon on top of mixture and bake 40 minutes in 350° oven. Serves 6.
Cream margarine and Crisco. Add sugar, then eggs. Sift flour, salt and baking powder; add to creamed mixture alternately with milk. Add flavoring. Put in greased tube pan. Put ground nuts in bottom of pan. Bake at 325° for 1 hour and 20 minutes.
Prepare macaroni according to package directions; drain and chill. Drain shrimp and add to macaroni. Combine green pepper, onion and celery.	Add to macaroni. Add salad dressing and mayonnaise. Salt and pepper to taste. Chill before serving.