HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cook seafoods and peas. Cut scallops in half, also shrimp if they are large. Cook rice 30 minutes. Saute green pepper, onions and mushrooms. Mix together mayonnaise, curry powder and worcestershire. Combine with peas, seafood, salt and pepper. Place in lightly greased 3 qt. casserole and bake for 35 minutes.
Cut chicken into frying parts. Mix flour and seasonings together in a bag. Shake well. In a large frying pan, melt margarine on low heat. Brown chicken on both sides. Place in a baking dish. Bake at 350° for 1 hour.
Place Melba toast rounds on tray. Squeeze a blob of ketchup (nickle size) on each round. Take oregano and sprinkle over whole tray of rounds. Proceed by putting a slice of pepperoni on rounds, gently pushing it down so that ketchup spreads it out without running over the edge. Then sprinkle 3 to 4 pieces of grated Mozzarella on each slice of pepperoni. Put in 400° oven for 1 1/2 minutes. Make sure cheese is fully melted. Serve immediately and enjoy.
Preheat oven to 350°. Put all ingredients in a large bowl and stir well. Pour into a greased 13 x 9 inch pan and spread to cover the bottom evenly. Bake 22 to 25 minutes. This is a semi-fluffy, yet chewy brownie about 1 inch thick. For a thicker, chewier brownie add less water, using just enough to mix well. Do not overcook or it will be hard and dry.
Put all fruits in a large pot. Cover with apple juice, add cinnamon. Cook on medium-low until fruit is soft. Puree fruit mixture in food processor until smooth. Store in refrigerator in a mason jar. Use on crackers, toast, in plain yogurt, oatmeal, anything you'd use preserves for. This is a very good source of Bioflavonoid and Vitamin C.
Mix and press in bottom of oblong pan: butter or oleo, cake mix and eggs. Blend the following on low speed in mixer and pour over the mixture: 2 eggs, cream cheese, powdered sugar and butter flavoring. Bake 35 minutes or until golden brown in a 350° oven.
Grate cheeses. Mix all ingredients together. This makes 2 balls. Refrigerate until ready to serve.
Brown and drain ground beef. Add pepper, onion and mushroom soup. Cook and drain noodles. Add pepperoni and beef mixture. Stir in spaghetti sauce and Mozzarella cheese. Place in casserole dish and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Sift dry ingredients together. Add salad dressing, water and vanilla. Beat at medium or high speed until smooth. Bake at 350° for 30 to 35 minutes in greased and floured 8 x 12-inch pan.
Preheat oven to 425°. Melt margarine in a 13 x 9 x 2-inch pan or dish in oven. Mix biscuit mix, paprika, salt and pepper. Coat chicken. Place in pan, skin sides down. Bake 35 minutes and turn. Bake until tender, about 15 more minutes.
Bring first 3 ingredients to a rolling boil. Put dill in bottom of crock. Put garlic in bottom of crock. Put pickles on top. Add boiling brine to cover cukes. Put a plate over cukes to hold them under the brine. Cover crock with a towel. Check in 3 to 4 days to see if they look like pickles. Put in jars and cover with the brine. Store in fridge.
Combine ingredients and put into 2-quart casserole dish. Top with croutons and sprinkle with butter. Bake at 325° to 350° for 30 minutes.
Melt butter, chocolate chips and milk over low heat. Stir. Mix and add sugar, flour and salt. Add eggs, vanilla and pecans. Pour into unbaked pie shell. Bake 35 minutes at 350°.
Mix in all ingredients, except the Cool Whip. Put the Cool Whip in last. Place the salad in the refrigerator to chill.
In saucepan, melt butter. Stir together sugar, flour, cocoa, salt, soda and oil. Add this mixture to butter. Stir until smooth. Add eggs, vanilla and nuts. Pour into greased 9 x 13-inch pan. Cook at 350° for 34 to 40 minutes. Cool and cut into squares.
Mix milk and lime juice. Add Cool Whip. Mix well. Pour into pie crust. Chill for 2 to 3 hours.
Mix peanuts, sugar, Karo and salt in a 1 1/2-quart casserole. Put in the microwave and cook for 7 to 8 minutes. Stir after 4 minutes. Add oleo and vanilla. Cook 1 to 2 minutes more. Take out and add soda gently stirring. Pour on a cookie sheet.
Mix soup, sour cream, onion and cheese in bowl. Add mixture to chicken. Put about 2 tablespoons of mixture in tortilla and roll. Add remaining mixture on top of rolled tortillas. Bake at 375° for 30 minutes.
Heat oven to 350°. Cut meat into 1-inch cubes. Coat with flour. Melt shortening. Brown meat on all sides. Add onions. Cook and stir until onions are tender. Pour into ungreased 2-quart casserole. Sprinkle with 3 tablespoons flour, salt, pepper, thyme and garlic salt. Pour water over mixture. Cover and bake 45 to 60 minutes until meat is tender. Increase oven temperature to 450°. Arrange potatoes on meat. Sprinkle with salt and paprika. Bake, uncovered, 30 minutes.
Combine bacon and onion in 2-quart casserole. Microwave on High (100%) until bacon is crisp and onion is tender, 4 to 6 minutes, stirring after half the cooking time. Blend in flour. Stir in corn, milk, parsley, salt and pepper. Microwave on High (100%) until slightly thickened and corn is tender, 7 to 12 minutes, stirring twice during cooking time.
In a food processor, chop fine the cranberries and transfer to bowl. In the processor, chop fine the oranges, including rind; add them to the cranberries along with the sugar and orange juice. Combine well. Chill, covered, overnight and stir again before serving.
Mix well the margarine, condensed milk, sugar and vanilla. Add nuts. Roll into balls. Melt chocolate and paraffin wax in double boiler. Coat balls with this mixture and place on wax paper.
Mix all ingredients. Put in a covered bowl in refrigerator. On the second day mix and return to refrigerator. Third day do the same procedure. Fourth day form into three rolls, place on broiler rack and bake 6 hours at 150° and 2 hours at 200°, turning every 2 hours.
Combine in large mixing bowl and mix the pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Scoop in with spoon the vanilla ice cream while mixing slowly. When mixed well, add chopped pecans. Spread small amount of ice cream mixture over bottom of pan, then line bottom of pan with gingersnap cookies. Cover with ice cream mixture. Put another layer of gingersnap cookies. Add remaining ice cream mixture over top. Freeze until firm (about 5 hours or overnight). Cut into squares; garnish with whipped topping and toasted pecan pieces.
In large bowl, mix shortening, water, sugar, All-Bran and salt. Let stand until lukewarm. Beat eggs; stir into lukewarm ingredients. Stir in yeast dissolved in water. Add 3 cups whole wheat and 3 cups white flour, stirring as added. Never use more than 7 cups. Brush top with melted butter and cover tightly with wax paper. Place in refrigerator for several hours or days.
Beat egg whites and salt until foams. Add sugar, then beat until peaks foam. Add vanilla and vinegar. Melt chocolate chips and add walnuts. Fold into the above mixture.
Blend milk, lemon juice, lemon extract, and 2 eggs yolks. Pour into crust. Beat 3 egg whites and cream of tartar until stiff. Add sugar, then beat until stiff. Spread on pie. Seal edges, by dipping fingers into a little water and running over exposed pie crust to crystalize it. Bake at 325 for 15 minutes or until lightly browned. Cool 1 hour, then refrigerate.
Mix flour and baking powder in a bowl. Add peanut butter and sugar; mix well. Pour into greased 9 x 5-inch pan. Bake at 350° for 45 to 60 minutes or until toothpick inserted in the center comes out clean.
Brown meat and drain. Add remaining ingredients and simmer 30 minutes. Serve on warm hamburger rolls.
Combine all ingredients in container of an electric blender; process until smooth. Pour into a medium saucepan. Bring to a boil, stirring ocasionally. Cover. Reduce heat and simmer 5 minutes. Yields 1 1/3 cups.
Cook beans and drain. Brown ground beef; add onion, bell pepper and tomato sauce. Put beans in casserole dish and top with meat. Can add thin layer of cornbread on top and you can add cheese before cornbread (optional). Bake at 350° for 15 minutes.
Press 1/2 of the crushed crackers, chopped pecans and melted butter mixture into greased 9 x 13-inch pan. Mix together softened ice cream, milk and instant pudding. Pour over crust. Refrigerate 1/2 hour. Spread Cool Whip, then sprinkle on remaining crumb mixture. Refrigerate. Can be made in any combination of flavors.
Place potatoes and water in 2-quart casserole dish. Microwave on High 12 to 15 minutes, stirring after 8 minutes; drain. Mix remaining ingredients. Stir in potatoes; cover. Refrigerate 1 hour. Drain, reserving salad dressing mixture. Arrange potatoes on skewers. Place on grill over hot coals. Grill, covered, for 4 minutes. Rotate skewers; brush with reserved salad dressing mixture. Continue grilling 4 minutes.
Place meat in pot. Mix flour, tapioca and pepper; pour over meat. Stir to coat meat with flour. Add remaining ingredients; stir to mix well. Cover; cook on low for 10 to 12 hours (or on high for 4 to 6 hours). Stir stew thoroughly before serving.
Make cake as directed in a 9 x 13-inch pan. Let cook and cut into bite-size pieces. Cook pudding as directed using evaporated milk (whole milk and liqueur of choice in the amounts listed). Chill until set.
Stir together sugar and syrup in a 2-quart microwave dish. Microwave on 100% for 4 minutes; stir in peanuts. Microwave on High for 5 minutes. Will be light brown. Add butter and vanilla. Cook 1 1/2 minutes. Add soda and stir gently. Pour on greased baking sheet. Let cool at room temperature. Break into pieces (do not double recipe).
Cook noodles until done. Cut all vegetables up small in a large bowl. When noodles are done, drain and mix with vegetables. Add salad dressing to vegetable mixture, then add salad seasoning. Mix well. Cool for about 6 hours and serve.
Sift dry ingredients in bowl. Blend in butter, egg and milk to make a fairly stiff dough. Roll on floured dough board, cut into squares and drop into boiling broth (in which chicken was cooked). Cook 20 minutes and don't lift cover while cooking!
Blend in blender the hot peppers, garlic and onions. Add to juice. Cook 2 to 3 hours, then add 3 small cans of tomato paste. Cook until thickened. Then fill hot jars and seal.
Slice meat lengthwise with the grain into 1/4-inch pieces. Combine remaining ingredients and mix with meat strips. Let stand 15 to 20 minutes. Drain and arrange in a single layer on a rack set in shallow baking pan. Bake in 150° oven or at lowest oven temperature for at least 12 hours. Store in airtight container. Better than store bought.
In large bowl, combine broccoli, rice, soup, Velveeta and 1 cup onions; mix well. Spoon into 1 1/2-quart casserole. Bake at 350° for 35 minutes. Top with remaining onions and continue baking 5 minutes.
Mix together and place in unbaked pie crust. Bake at 325° for 1 hour or longer. Test with toothpick to make sure center is done.
Blend first 3 ingredients; press in bottom of 9 x 13-inch pan. Bake at 375° until brown, about 12 to 15 minutes. Blend and spread over the crust the cream cheese, powdered sugar and nondairy topping. Mix instant pudding and milk and spread over previous mixture. Chill for 30 minutes. Spread remaining topping on top and sprinkle with chopped nuts. Refrigerate overnight.
Mix all ingredients thoroughly. Bake at 425° for 10 minutes. Reduce heat to 300°. Bake for 40 minutes or more. Test with knife.
Mix dry ingredients. Pour in melted butter and egg and mix with milk. Bake at 425° until golden brown.
Mix first 6 ingredients. Mix together remaining ingredients. Pour over dry ingredients and mix well. Bake on cookie sheets in 300° oven until light brown. Drain on paper towels. Store in airtight containers.
In large pot, brown and crumble hamburger; add chopped onion and cook over low heat. Add finely cut up cabbage and a little water. Simmer with lid on for 45 minutes or longer; add seasoning. Meanwhile, prepare hot roll mix according to directions on box and let rise (or make bread dough from your own recipe). After risen, punch down; divide into half. Roll half out into rectangle about 1/4-inch thick. Cut in 6 squares. Place in each square a large spoonful of cabbage mixture, cooled and drained. Fold up corners to middle and squeeze dough together to seal. Bake on cookie sheet in 350° oven for 20 to 30 minutes or until brown. This recipe was given to me by my grandmother. These have been sold in grocery store deli in Russell, Kansas.
Preheat oven to 350°. Pour scalded cream over bread. Blend sugar, eggs, vanilla and cinnamon in blender. Pour over bread and let soak 30 minutes. Fold in raspberries and pour into buttered Pyrex dish or spring-form pan. Bake in water bath for 1 hour until puffy and firm.
Pour into greased and floured 9 x 13-inch pan.	Bake in preheated 350° oven for about 1 hour.
Separate onions into rings. Saute in butter in heavy skillet over low heat until transparent. Spray round cake pan with Pam. Place biscuits in cake pan. Spoon onion mixture on top of biscuits. Combine egg, sour cream and salt. Spoon over onion mixture. Sprinkle with poppy seed. Bake at 375° for 1 hour or until topping is set. Slice in wedges. Serve warm.
Bake cake. Punch holes while hot with end of wooden spoon. Boil pineapple and sugar. Pour over cake. Let cool. Layer pudding. Mix Cool Whip, coconut and pecans. Spread over cake. Let set 24 hours.
Cream butter and sugar; add eggs. Add milk and flour alternately. Roll nuts, dates and candy in flour; add, along with coconut, to batter. Bake in tube pan (greased and floured) at 250° for 2 1/2 hours.
Preheat oven to 350°. Lightly oil large shallow (3-quart) casserole. In large bowl combine potatoes, eggplant, green pepper, zucchini, onion, carrots, parsley and peas. Season with 1/3 cup olive oil, salt, Tabasco and black pepper. Toss well. Place half of sliced tomatoes in bottom of prepared casserole. Cover with half of diced vegetables. Sprinkle rice over vegetables. Cover with remaining vegetables. Cover with remaining sliced tomatoes. Pour 3 tablespoons olive oil, vinegar and water. Bake, covered, 1 3/4 to 2 hours until vegetables are tender. Uncover. Top with cheese. Place under broiler 2 minutes until lightly browned.
Cut meat into strips. Heat oil; add meat and brown. Add onions and garlic. Add other seasonings, tomato puree and water. Cover and simmer until meat is tender, about 1 hour. Add strips of green peppers and cook 15 minutes longer. Serve on noodles or rice.
Mix first 6 ingredients. Top with milk, mixed with Bisquick. Put in ungreased baking dish. Bake 27 to 30 minutes at 400°.
Cream butter and sugar; add eggs and lemon extract. Add 3 cups flour and baking powder. Mix 1 cup flour with fruit. Add fruit and nuts to other mixture. Bake 2 hours and 15 minutes at 250°.
Grease 9-inch pan. Soften cheese at room temperature and beat in large bowl until fluffy. Gradually add sugar and eggs; beat well after each one. Fold in vanilla and sour cream. Bake 35 minutes at 375°. Turn off oven and leave cake in oven for 1 hour. Chill after cake has cooled.
Marinate first 5 ingredients in dill pickle juice for at least 1 hour or overnight. Chop potatoes into small squares and mix all ingredients with barbecue sauce and mayonnaise; then refrigerate until ready to serve.
In saucepan over low heat, combine sugar and cornstarch. Slowly add the cold water and mix well. Bring the mixture to a boil and add the butter, lemon juice and grated lemon rind. Continue to boil slowly until sauce becomes thick and opaque, about 10 minutes. Delicious over plain cake or meringue cake.
Mix celery, mustard seed, salt, vinegar and sugar; heat until dissolved (do not boil). Cool and pour over cucumbers. Put in refrigerator. Will keep for 4 months in refrigerator.
In a large bowl, mix dry ingredients. Combine oil, honey and vanilla in a saucepan and warm. Add these to the dry ingredients and stir until all the particles are coated. (Hand mixing works well here). Spread this mixture in a long, low pan or rimmed baking sheet that has been sprayed with vegetable shortening. Bake at 250° for an hour, turning with spatula every 15 minutes. When finished toasting, add raisins and toss. Cool and store in an airtight container.
Combine egg and water in pie plate until blended. Spoon flour onto waxed paper; combine cornmeal, cheese, basil and salt on second piece of waxed paper. Dredge fish in flour, dip in egg, then roll in corn meal mixture to coat. Heat 2 teaspoons of oil in large skillet. Place 2 fillets in skillet. Cook first side 4 to 5 minutes until golden brown. Turn and cook other side 4 to 5 minutes. Remove from skillet. Repeat with remaining fillets.
Mix the first 4 ingredients and press into 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool.
Score vanilla beans and drop into vodka. Tightly seal bottle and store in dark, cool, dry place, i.e., pantry. Wait 6 months and voila, pure vanilla extract.
Finely crush graham crackers. Combine and mix with remaining ingredients. Turn into 3 greased and floured 9-inch layer pans. Bake in a 350° oven for 30 minutes or until done.
In 1-quart saucepan, combine juice or cider and candies. Bring to a boil. Reduce heat and simmer 4 minutes or until candies dissolve. Serve hot or cold. If desired, garnish with apple wedge or cinnamon stick stirrer.
Melt 1/2 oleo in casserole dish and put rest on top.
Prepare cake batter according to package directions. Pour into prepared pans and bake at 325° for 20-25 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.
Chop onion and green pepper. Combine with brown sugar, ketchup, mustard, Worcestershire and bacon in a 2-quart casserole dish. Drain beans, then stir beans into mixture. Bake, uncovered, at 325° for 2 hours.
In large Dutch oven or deep skillet with lid, lightly brown pork cubes in oil over medium-high heat. Add remaining ingredients; cover and simmer for 1 hour. Serve hot with fresh flour or corn tortillas. Makes 8 servings.
Cook rhubarb and water in microwave 5 minutes on High power. Add jello and sugar; cook 2 minutes longer. Chill and serve.
Preheat oven to 375°. In bowl mix the sugar and fruit. Pour butter into an 8 x 11-inch dish and put in oven to melt. Sift the flour, baking powder and salt together and stir in milk to make batter. Pour batter in melted butter. Quickly spoon fruit and juices over batter. Return to oven and bake about 30 to 40 minutes.
Mix flour, leavenings, salt and spices in large bowl. Cream shortening and sugar until light. Add eggs, one at a time, beating well after each. Mix molasses and 2 cups water. Add alternately with dry ingredients to the creamed mixture, beating until smooth. Pour into 2 greased 13 x 9 x 2-inch pans. Bake in preheated 350° oven, about 35 minutes. Serve hot with whipped cream. Makes 24 servings.
Brown sausage well and add the rest and simmer for 1 1/2 to 2 hours.
Arrange chicken in single layer in shallow baking pan. Pour dressing over chicken. Dot with margarine. Sprinkle with salt and pepper. Bake uncovered at 350° for 1 hour.
Cream together butter and sugar. Beat in eggs just until combined. Mix in bananas and buttermilk. Sift together flour and soda and add to mixture. Add vanilla and nuts. Pour into layer pans. Bake at 350° for about 35 minutes, until cake tests done.
Brown hamburger meat and drain. Return it to skillet. Add soups and sauce and stir until thickened. Add corn, olives and cheese. Stir and let simmer. In the meantime, cook pasta. Drain and add to meat and vegetable mixture. Stir until blended. Sprinkle additional grated Cheddar cheese and let simmer until cheese is melted.
In a bowl, mix together flour, sugar, baking soda, cinnamon, nutmeg and salt. Break eggs into mixture. Add the oil and water. Mix until all ingredients are combined. Add pumpkin and mix. Don't overmix. Pour batter into 2 pans (10 1/4 x 3 5/8 x 2 5/8). Sprinkle chopped walnuts over top. Bake at 325° for 1 1/2 hour. Turn out on rack to cool.
Cut angel cake into bite-size pieces. Place 1/2 of cake in bottom of rectangular glass dish. Spread pie filling over cake. Put remaining 1/2 of cake pieces on top of filling. Mix pudding and milk, then fold in sour cream. Spread this over cake pieces and top with Cool Whip. Refrigerate for several hours before serving. A 9 x 13-inch pan is recommended.
Cook 1 hour the water, chicken breasts, 1 carrot, 1 onion, 1 teaspoon salt, basil, peppercorns, 1 rib of celery, garlic, thyme and parsley. Skim foam. Refrigerate chicken. Skim fat.
Rinse chicken breasts; pat dry and place in shallow baking dish. Combine remaining ingredients and pour 1/2 of mixture over chicken. Bake 20 minutes in 350° oven. Turn each piece and cover with remaining sauce; bake 15 to 20 minutes longer until done. Yields 8 servings.
Boil noodles in leftover chicken broth. When done, add chicken, Ro-Tel and soup. Mix well. Add cheese; simmer until melted.
Melt shortening in skillet. Brown pork chops on both sides. Drain butter beans, reserving juice. Arrange beans in 1 1/2-quart casserole in alternate layers with onion. Sprinkle salt and pepper over layers. Add reserved juice from beans and catsup to skillet in which pork chops were browned. Arrange pork chops on top of beans in casserole. Pour liquid over chops. Bake covered at 350° for 1 1/2 hours, until chops are tender. Serves 4.
Beat the eggs and corn bread mix and the corn. Brown sausage in skillet. In a large skillet, pour half the corn bread mixture and put the sausage over it. Place chopped peppers over sausage and the cheese over this. Put the rest of the corn bread mixture on top, covering the sausage mixture. Bake at 350° for about 30 minutes.
Makes 1 (9 x 13-inch) pan, or 2 (8-inch)	layers. Grease and flour pans. Put all ingredients in a bowl and stir until well mixed. Batter will be very liquid; pour into pan. Bake at 375° for 45 minutes.
Drain whole corn. Mix everything together, except cheese. Pour into greased casserole dish. Bake at 350° for 60 minutes or until knife inserted in center comes out clean. Top with cheese and serve.
Brown sausage. Melt cheese and tomatoes in microwave for 8 minutes. Mix sausage and cheese sauce together. Microwave for another 1 1/2 to 2 minutes. Serve with chips.
Combine first 5 ingredients in a mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in chicken, green onions and celery. Shape into 1-inch balls and roll in nuts. Chill up to 2 days or freeze up to 1 month. Yield: 3 1/2 dozen.
Mix together powdered sugar and peanut butter until it is like crumbs. Sprinkle in bottom of baked pie shell, reserving a small amount for top of pie. Cook pudding as directed, adding lightly beaten egg yolks and milk. Cool and pour into pie shell. Beat egg whites to peaks. Add sugar gradually. Cover pie with meringue and sprinkle with reserved peanut mixture. Bake at 425° until lightly brown.
Mix all ingredients thoroughly. Coat Bundt pan with shortening and flour. Add batter and topping alternately. Bake at 350° for 1 hour.
Cream together sugar, shortening, bananas and eggs. Mix in remaining ingredients. Bake in well-greased pan at 350°.
Combine potatoes and 1/2 cup melted margarine in large bowl. Stir in sour cream, soup, onion, cheese, salt and pepper. Place in greased 13 x 9 x 2-inch baking dish. Combine corn flake crumbs and 1/2 cup melted margarine; sprinkle over top.
Mix fruit and chopped bananas with cottage cheese. Fold in Dream Whip. Put dry jello in and mix well. Chill.
Saute frankfurters, green pepper and onion in margarine in 3-quart saucepan. Add remaining ingredients. Stir until cheese melts. Makes 6 servings.
Preheat oven to 350°. Season chicken with salt and pepper. Place skin side up in 9 x 13-inch baking dish. Drain artichokes, reserving liquid. Cut artichokes in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over chicken. Bake until chicken is cooked through, about 45 minutes. Makes 4 servings.
Mix margarine and flour together. Press into bottom of 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool. Mix cream cheese, 10x sugar and Cool Whip. Spread over first layer. Mix instant pudding and milk. Spread over second layer. Top with extra Cool Whip. Refrigerate.