HumbleIntelligence/food-ner-1-Million huggingface dataset:
You will need a pan that will hold 40 Zesta crackers. Spray pan with Pam. Place crackers in pan with sides touching. Grate the extra sharp Cheddar (pregrated doesn't work). Sprinkle lightly with red pepper. Using lowest oven rack, broil until cheese stops bubbling (15 to 18 minutes). Remove from oven. Turn it off. Wait 10 minutes and put pan back in oven for 5 hours or overnight on warm.
Bring to a boil and cool. Pour over carrots, onion and peppers. Let stand 24 hours. (Garbanzo beans can be substituted for carrots.)
In glass bowl, arrange strawberries, then pineapple chunks. Top with raspberries. Pour chilled pineapple syrup over. Serve with cream. Serves 6.
Trim excess fat from beef. Prick beef on all sides with a fork. Rub in garlic powder and onion soup mix. Pour Pepsi over and under meat; cover with foil. Bake for 2 1/2 to 3 1/2 hours at 325°. Cool and refrigerate overnight in the original pan. Next day, skim off solidified fat that has formed on liquid. Slice meat and reheat in juices.
Line 9-inch pie plate with pie crust. Arrange slices of cheese and bacon in overlapping layers in pie crust. Beat eggs with flour, generous grating of nutmeg and cayenne to taste. Add cream and melted butter. Pour this mixture over bacon and cheese and bake in 350° oven until custard is set and lightly browned, about 40 minutes.
Toss. Put in a large, shallow dish. Top with 2 cups of corn flakes, tossed in 1/3 cup melted butter. Bake, uncovered, at 375° for 25 to 30 minutes.
Whip potatoes and butter. Add remaining ingredients and whip until mixture is light and fluffy. Place in buttered casserole and sprinkle bread crumbs on top. Dot with small pieces of butter. At this point, you can refrigerate (can be prepared 1 to 2 days ahead). Bring to room temperature before baking at 325°, uncovered, for about 25 minutes.
Steam the squash and onion in a small amount of water until tender. Drain well and mash. Add other ingredients except cracker crumbs and butter. Mix well. Pour into oiled dish. Can be frozen. When ready to bake, top with cracker crumbs and a small amount of melted butter.
Mix together shortening, sugar, egg and molasses. Sift together the dry ingredients and add to first mixture. Mix well. Form into balls the size of walnuts. Place about 2-inches apart on baking pan. Bake 10 to 12 minutes at 350° (do not overbake). Roll in confectioners sugar while warm.
In mixing bowl, toss together the oranges and apples. Cover and chill. Combine the shredded lettuce and celery in serving bowl. Cover and chill. At serving time, toss fruit mixture with sliced bananas. Transfer mixture with a spoon. Sprinkle pecans atop. Arrange tomatoes on top of salad. Garnish with celery leaves.
Mix together in large container. Freeze. When blending, add a scoop of two in a blender and add a little 7-Up for your taste.
Mix all ingredients. Beat with mixer until smooth. Pour into pie shells. Bake at 350° for 1 hour.
Mix butter, milk, cocoa and syrup together by hand. Save 2 tablespoons for decorating. Add graham cracker crumbs; mix well. Shape into 10 pieces to look like small potatoes. Put onto plate. Let stay in refrigerator for 30 minutes, then sprinkle with cocoa. Make indentations in cookies; use reserved cream mixture to make like sprouts.
Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Spoon flour mixture into an ungreased 13 x 9 x 2-inch pan. Press firmly and evenly into pan using fingertips. Bake at 350° for 20 to 25 minutes or until crust is lightly browned. Combine remaining 1/2 cup flour and baking powder. Set aside. Combine eggs, 2 cups sugar, lemon rind (if desired) and lemon juice. Stir well. Stir dry ingredients into egg mixture and pour over baked crust. Bake at 350° for 25 minutes or until lightly browned and set. Cool on a wire rack. Dust lightly with powdered sugar and cut into bars. Yields 2 dozen.
Dice meats (any two meats can be used). Dice tomato and cheese. Mix diced ingredients with spaghetti. Sprinkle dry mix over diced ingredients and spaghetti. Toss with bottle dressing and chill.
Preheat oven to 350°. Combine graham cracker crumbs, sugar, cocoa and margarine. Press firmly on bottom of 13 x 9-inch baking pan. Bake 10 minutes.
Combine first 3 ingredients in saucepan. Add pecans. Simmer over medium heat for 35 to 45 minutes until sauce is thickened, like a caramel sauce. Charboil boneless skinless chicken breasts. Pour enough sauce over the chicken to cover.
Drain beans. Rinse well and drain again. Add green pepper and sliced onion to the beans. Mix other ingredients and add to the bean mixture. Mix well and store in the refrigerator overnight.
Mix pudding with 1 cup pineapple juice and 1 cup peach juice. Stir until it thickens. Add all fruits and nuts. Chill. When ready to serve, fold in Cool Whip.
Mash avocado and spread on the bottom of an 8 x 8-inch serving dish with sides. Spread sour cream carefully on top of avocado layer. Drizzle taco sauce on sour cream. Sprinkle onion over all, then cover with cheese. Refrigerate at least 3 hours. Can be made one day ahead. Serve with tortilla chips. Stick 3 or 4 chips into dip.
Cream butter and peanut butter. Gradually add eggs, one at a time. Beat at medium speed until light and fluffy. Add to creamed mixture alternately with milk. Combine flour, baking powder and salt. Stir in vanilla. Pour into two greased and floured 9-inch cake pans. Bake at 350° for 30 minutes. Cool in pans for 10 minutes. Remove and cool completely. Spread jelly between layers. Frost sides and top with Peanut Butter Frosting.
Combine eggs, bacon and onion. Cut and scoop avocado pulp and mash with a fork or large plate. Stir in mayonnaise, lemon juice, prepared mustard and salt. Add egg mixture; spoon into pretty glass cups. Garnish with leaf of lettuce.
Put yeast in 1/4 cup lukewarm water and 1/2 teaspoon sugar. Set aside in warm place until a little bubbly. Heat milk and water to lukewarm; add yeast mixture and mix well. Measure 4 cups of flour into bowl; add liquid and mix well, using mixer. Set aside, covered, in a warm place for 1 hour, then melt margarine and beat eggs. Add sugar, salt, margarine and eggs to raised dough. Then add remaining flour, a little at a time, kneading until hands are clean. Put in warm place, covered, and let rise again until double in bulk. Grease seven 2-pound coffee cans well. Fill half full. Again, put in warm place to rise to top of cans. Beat whole egg with very small amount of water and brush over tops of breads and bake in 325° to 350° oven for 45 minutes or until nicely browned.
Combine sugar and water in a saucepan, stirring well. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 15 minutes. Combine sugar mixture, lemonade and Amaretto; stir well and freeze mixture overnight.
In 2-quart saucepan, mix the first 4 ingredients. Bring to a full boil, stirring constantly, (I use a wooden spoon) on high heat. Set heat on medium (enough to keep boiling, but not scorch) for 6 minutes, without stirring. Test for soft ball in cool water. Remove from heat and let cool for 10 minutes. Add margarine, salt and vanilla. Beat (approximately 8 to 10 minutes) until mixture begins to thicken. Add walnuts, if desired, while beating. Quickly pour onto a platter (prepared with a paper towel under plastic wrap; the towel keeps the wrap from sticking to the platter). Let cool thoroughly. Cut into pieces with a pizza cutter.
Melt margarine in large saucepan over medium heat. Stir in onions and garlic. Cook 10 to 15 minutes or until onions are soft and lightly browned, stirring frequently. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly. Stir in milk and broth. Cook, uncovered, 8 to 12 minutes or until thickened and thoroughly heated, stirring frequently. Do not boil. Garnish with parsley.
Stir into corn the flour, sugar, salt and butter. Beat eggs well, add to milk. Combine mixtures. Pour into 2-quart casserole. Stir from bottom several times during cooking. Bake at 350° until set in center.
Heat oven to 375°. Grease baking sheet with butter flavor Crisco. Combine butter flavor Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2-inches apart onto baking sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to kitchen counter.
Cook potatoes, carrots, onion, celery, salt, water and butter. Add corn, salmon, milk, Worcestershire sauce and flour with milk. Bring to boil and serve. Makes 3 quarts.
Blend cream cheese, mayo and sugar. Add pecans and cranberries. Blend well. Fold in whipped topping. Put in 9 x 9-inch dish and freeze.
Cream shortening and sugar until light and fluffy. Add eggs, beat well. Sift together flour, salt, soda, baking powder and spices; add to creamed mixture, alternating with the applesauce. Beat well after each addition. Stir in nuts and raisins. Spread batter into a greased 13 x 9 1/2-inch pan. Bake at 350° for 35 to 40 minutes.
Brown the ground beef and onion together. Add the taco sauce to the browned beef and simmer, uncovered, 10 minutes. Mix salad ingredients. When ready to serve, place the crushed tortillas/Doritos chips on salad and pour hot meat sauce over.
Sift dry ingredients together into an ungreased 9 x 9 pan. Make three holes in the dry mixture. In the first hole, pour the vanilla. In the second hole, pour the vinegar. In the third hole, pour the melted butter. Pour the water over the whole thing and mix thoroughly.
Blend 1 cup cracker crumbs and 1/2 cup melted butter and press evenly on bottom and sides of baking dish. Cook pepper and onion in 2 T butter until onion is transparent. Blend in the flour and cook until bubbly. Add the milk and cook, stirring constantly, until thickened. Add the corn, salt, sugar and eggs. Mix well and pour into the crust. Top with remaining crumbs. Bake at 400° for about 25 minutes or until firm.
Cut potatoes into 1/2-inch slices. Boil until tender (do not add any salt). Pour off water, leaving about 2 inches in bottom of pan. Melt butter. Add to butter the seasoned salt and flour, stirring constantly. Add evaporated milk; stir until boils. Pour over cooked potatoes (and left over water) and let simmer for couple of minutes.
Brown squirrels in iron pot. When brown, pour off grease and add chopped onion, celery and bell peppers; then saute. Cover with water and cook until tender. Then add rice to squirrel and gravy. Gravy should be 2 to 2 1/2 cups liquid. Cover and cook on low heat about 1/2 hour until rice is done. Stir once or twice.
Drain beets, reserving liquid. In liquid, mix remaining ingredients. Cook on stove until mixture thickens. Pour over beets.
Cook rice with water until fluffy. In a separate frying pan; fry eggs flat, then cut them into tiny strips. Remove from pan. Add remaining ingredients to pan and saute a few minutes. Then add rice and eggs into mixture and season with salt, pepper and soy sauce. Mix thoroughly.
Slice liver into thin strips, removing veins and membranes. Combine flour, paprika, thyme, salt and pepper in a paper bag. Coat liver with seasoned flour. Fry quickly in a little oil over medium heat, turning to prevent overcooking. Do not overcook as it will be dry and tough. Serve with fried onions.
Sprinkle nuts and raisins in bottom of greased 9 x 13-inch baking pan. Arrange frozen rolls over nuts and raisins. Sprinkle with brown sugar. In small bowl, combine pudding mix, cinnamon and nutmeg. Sprinkle over rolls. Top with butter pieces.
To each gallon of fresh green beans add vinegar and sugar. Cover with water and cook for 30 to 40 minutes. Pack in quart jars with 1 tablespoon salt per jar. Seal. Rinse beans thoroughly before cooking.
Sauce: Brown lightly in a large heavy pan with olive oil the beef and sausage, breaking meat apart while browning. After meat is done add onion and garlic, cook together and then add tomatoes, tomato sauce, fresh parsley, basil and wine. Rinse cans out with little water, add to sauce. Add salt and pepper. Simmer for a few hours, the longer the thicker and better, stirring occasionally.
Brown meat and onions. Transfer to a soup kettle and add remaining ingredients and cook until potatoes are soft. For hotter stew, add more picante sauce. Great meal on a cold day served with flour tortillas.
In food processor, combine cream cheese, milk, Parmesan, scallions, garlic, eggs and lemon juice. Pulse until smooth. Add the artichokes, salt, pepper and cayenne and pulse just until mixed but still chunky. Transfer the mixture to a buttered deep 4 cup casserole dish and blake until lightly browned and set, about 1 hour. Serve warm with crackers.
Put washed, unpeeled potatoes in boiling water with bay leaf and boil until tender. Let cool. Preheat oven to 325 F. Peel potatoes and coarsely grate, add melted butter, sour cream and soup. Stir until smooth. Add green onions and half of cheese. Cover and bake for 45 minutes. Remove cover and add remaining cheese, then bake at 350 F for 15 minutes or until top is browned.
Beat eggs until light and fluffy. Add salt. Gradually add sugar. Fold in butter and syrup and fold in vanilla. Heat oven to 450°. Cook for 5 minutes. Add pecans. Change oven to 275°. Bake for 40 minutes or until pie is brown and done in middle.
Brown the meat and drain. Add onion, taco seasoning, olives and enchilada sauce to meat. Cook for a few minutes in skillet. Use a 2-quart baking dish; put in one layer of tortillas. Spoon some meat mixture over tortillas and sprinkle with cheese. Repeat to make 3 to 4 layers. Add 1/2 cup water and cover. Bake at 350° for 30 minutes.
Place pineapple with juice in a large greased baking dish. Place sliced potatoes over pineapple. Sprinkle with brown sugar. Place pork chops on top of potatoes. Bake at 350° for 1 hour, covered. Uncover. Bake at 450° for 10 minutes.
Combine milk, water, salt and molasses; stir well. Pour into glasses and sprinkle a dash of preferred spice. Stir. Serves 5.
Mix all of the ingredients and pour into 2 greased loaf pans. Bake at 350° for 45 to 50 minutes.
Preheat the oven to 350°. Grease 9 x 5 x 3-inch loaf pan and set aside. In a large bowl, sift together the flour, baking powder and salt. Stir in the brown sugar. Place the egg in a mixing bowl and beat until light and fluffy. Stir in the milk, vanilla and melted margarine, mixing until blended. Stir this mixture into the sifted dry ingredients, mixing thoroughly. Fold in the chopped dates and nuts. Spoon the batter into the prepared pan and bake about 40 minutes or until the bread begins to pull away from the sides of the pan and the center is done when tested. Let cool in the pan. To serve, slice the bread and cut each slice lengthwise into halves. Place the whipped cream cheese on top.
Mix broth with can of soup. Place chicken in casserole dish. Pour soup mixture over chicken. Sprinkle with Italian bread crumbs. Bake at 325° for 25 minutes or until bubbly hot.
On small salad plates, one plate for one serving, arrange a large leaf of lettuce, which covers most of the plate. Slice and arrange three thin slices of ripe tomato and three thin slices of fresh "Mozzarella di buffala" cheese on the center of the plate. Add olive oil, salt and pepper. On the sides of the plate, add a few sun-dried tomatoes, various kinds of olives, and a small portion of Prosciutto ham. Simple and easy, this is an attractive and delicious appetizer for pasta dishes or chicken dishes. Buon appetito!!!
Combine cake mix and pineapple. Mix according to package directions. Pour into 9 x 13-inch ungreased pan. Bake at 350° for 30 to 40 minutes, until dark golden brown. Frost with Cool Whip when cool.
Cream together sugar and butter. Add beaten eggs, applesauce and vanilla. Pour into unbaked crust and bake at 350° about 45 minutes or until done.
Prepare 9-inch baked pie shell. Whip Dream Whip according to directions. Prepare vanilla pudding using 1 1/2 cups milk. Add Dream Whip, peanut butter and vanilla to prepared pudding. Pour into pie shell and cool. Sprinkle with crushed peanuts.
Combine mayonnaise, sugar and relish in small bowl; mix well. Let set while shredding and grating. Combine all and mix well. Refrigerate. Stir before serving.
Mix vegetables, soup, sour cream, onion, cheese and pepper together. Top with margarine, almonds and Ritz. Bake 325° for 45 minutes. Makes 2 qts.
Combine sugar, eggs, apples, oil and salt. Allow to stand 20 minutes. Mix other ingredients together. Combine with apple mixture and bake at 350° for 1 hour.
Cook vegetables according to directions on package. Drain and put into greased casserole. Next, mix onion, celery, cheese and mayonnaise. Spread over vegetables. Next, melt butter and mix with crackers. Spread on top of casserole. Bake 30 minutes at 350°.
Prepare crackers. Scald milk and butter. Add salt and pepper. Gradually pour over beaten eggs, stirring constantly. Add corn and mix well. Add crackers and mix well. Pour into greased baking dish and bake 1 hour at 350°.
Mix rice, butter and sour cream together. In a greased casserole dish, place a layer of rice, then a layer of peppers and a layer of cheese. Repeat, following steps. Bake at 350° for 20 to 25 minutes.
Put butter in a cold skillet. Add garlic and mash with sugar, salt and pepper. Cook until butter is melted. Add meat and brown. Add tomato sauce and simmer, uncovered, for about 20 minutes. Cook spaghetti. Mix cream cheese, sour cream and green onions.
Mix all ingredients together and drop on a greased cookie sheet. Bake at 300° for 12 to 15 minutes. Makes 4 to 6 dozen cookies.
Put cookies through food processor. Make pudding and let sit for 5 minutes. Stir in Cool Whip and 1/2 of cookies. Layer cookies and pudding, ending with cookies on top.
Dissolve yeast in warm water. Cool and add to the following mixture: oil, sugar, salt, buttermilk and flour. Stir and let set overnight, tightly covered in refrigerator. Pinch off needed amount of dough and knead on floured surface. Roll out and make into biscuits or pinch off and shape by hand into roll. Let rise about 1/2 hour. Bake in 400° oven for 20 minutes. Dough will keep in refrigerator one week, tightly sealed.
Beat eggs. Cut squash and grate onion. Put everything together in bowl and mix. Grease a 13 x 9-inch pan. Put squash mixture in pan and bake in oven at 350° for about 3/4 hour.
Spray wok or heavy skillet with Pam. Heat until hot. Add chicken and stir-fry just until chicken turns white. Remove and save. Add celery, mushrooms, onion, water chestnuts, bamboo shoots, ginger and oyster sauce to skillet. Cook over high heat for 3 minutes. Drain pineapple. Add juice, 3/4 cup of the chicken broth and the chicken to wok; cover and simmer 2 minutes. Combine remaining 1/4 cup chicken broth and the cornstarch; blend until smooth. Stir into wok. Cook, stirring constantly, until mixture thickens and bubbles. Add pineapple tidbits; heat just until piping hot.
Combine egg yolks and beer, blending well. Beat in flour, cornstarch and salt. Let stand 1 hour. Beat egg whites until almost firm and whisk into batter. Dip fillets of the food (fish, veal, etc.) into batter and follow cooking procedure for the particular dish you are preparing.
Peel and quarter tomatoes. Add onion, celery and green pepper. Cook until juicy and tender. Add sugar, butter and croutons. Pour into greased 1-quart baking dish. Bake at 400° for about 30 minutes. Top with grated Cheddar cheese and return to oven to melt.
Mix above together. Form 2 balls. Cover balls with garlic pepper and Lawry's seasoned pepper. (Lots of pepper is necessary!)
Pour milk over sugar, shortening and salt in a mixing bowl. Cool to lukewarm. Soften yeast in lukewarm water; add egg and mix well. Add to milk mixture. Add about half the flour to yeast mixture and beat thoroughly. Add remaining flour; mix well. Knead on a lightly floured board until smooth and elastic (about 5 minutes). Place dough in a greased bowl. Cover and let rise in a warm place until double about 1 hour. Shape as desired. Let rise again. Bake in a 350° oven for 20 minutes.
In a mixing bowl, combine butter and chocolate. Microwave at 50% (Medium) for 1 to 4 minutes, or until melted; blend well. Beat in granulated sugar, eggs, baking powder, vanilla and salt. Stir in flour and nuts. Refrigerate overnight or at least 8 hours.
Roll crackers. Use half to cover bottom of well-greased casserole. Slice eggs over crumbs. Arrange asparagus in next layer. Add dried beef, cut into small pieces. Add liquid from asparagus to mushroom soup. Scald milk, stir into mixture and pour over layers. Grate cheese coarsely over top. Cover with cracker crumbs. Bake 40 minutes at 350°. Let stand 15 minutes before serving. Brown top under broiler, if necessary. May substitute 1 cup cooked chicken, if desired.
Melt margarine in skillet; blend in flour until smooth, stirring. Add milk gradually; cook until thick and smooth, stirring.
Sift flour and sugar together. Add shortening and a little over half of the milk to which the flavoring has been added. Beat for 2 minutes. Add rest of milk and 2 eggs; beat for 2 minutes. Put into greased pans; cook at 375° for 30 minutes, or until done.
Put cleaned strawberries in baked pie shell. Add first 6 ingredients together in a saucepan. Cook over medium-high heat until thick; set aside to cool. Add the rest of the ingredients and pour over strawberries. Let set about 1 hour in refrigerator before serving.
Place potatoes in bottom of 2 1/2-quart baking dish. Layer butter, onion, beans, rice, green pepper, tomatoes and ground beef (pre-cook enough to drain fat) over potatoes; season with salt and pepper as desired. Cover evenly with soup. Bake at 350° for 1 1/2 hours. Cover the last 30 minutes.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan.
Mix all ingredients together and press in bottom of 9 x 13-inch baking dish. Bake at 300° for 20 minutes;	let cool.
*Make thin white sauce using 3/4 ounce butter, 3/4 ounce flour and a little cream.
Mix together flour, sugar, cinnamon, salt and baking soda. In separate bowl, mix oil, eggs and carrots. Combine both mixtures. Bake at 350° for 40 to 50 minutes.
Whip cream cheese with milk. Set aside. Add water to pineapple juice to make 2 cups. Heat and then dissolve jello in it. Cool. When beginning to set, mix with cream cheese mixture. Garnish with nuts.
Cook potatoes and cube. Add all other ingredients and pour in casserole. Bake at 350° for 1 hour. For added flavor, refrigerate several hours before baking. I've prepared this the day before and refrigerated overnight, then baked and served.
Cream the cream cheese with mixer; add cherries and juice. Remove mixer and add fruit cocktail and pineapple; mix well. Fold in cool Whip and marshmallows. May add 1/2 cup pecans (optional).
Cream together butter and shortening. Add sugar. Add eggs, one at a time, beating after each. Add vanilla. Sift all dry ingredients together. Add dry ingredients and milk alternately to creamed mixture. Bake in 10-inch tube pan (greased and floured) for 80 minutes at 325°.
Tip and string the fresh peas if necessary. Defrost peas if frozen. Heat the butter or oil in a pan and add the peas and ginger. Saute until done. Won't take but a few minutes. Season with salt and pepper. Serves 4 to 6.
In 10-inch skillet, melt butter over medium heat. Stir in onion, salt, basil leaves and garlic powder. Cook, uncovered, stirring occasionally until onion is crisply-tender (4 to 5 minutes). Stir in zucchini. Continue cooking, stirring constantly, until heated through (2 to 3 minutes). Sprinkle tomatoes, olives and cheese over zucchini. Cover. Cook 2 minutes. Serve immediately. Yield: 5 (1/2 cup) servings.
Combine and blend all ingredients. Bring to a boil and simmer for 15 minutes. Can also use tuna, clams or crab meat.
In a large bowl, mix the flour, sugar, oil, baking soda, cinnamon, eggs, grated carrots and vanilla together. Pour into a greased and floured 9 x 12-inch pan. Bake in a preheated 350° oven for 45 minutes or until cake tester comes out clean.