HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, combine all ingredients except pitas and garnish; refrigerate for 1/2 hour. Slice each pita halfway around edge and open to form pocket. Stuff 1/2 of turkey mixture into each pocket and garnish with alfalfa sprouts.
Mix together and let set in refrigerator overnight, covered. Use with celery sticks, carrot sticks, raw cauliflower or crackers.
Preheat oven to 450°. Cut breasts into 1 1/2-inch pieces. Mix bread crumbs and cheese, salt and pepper. Dip nuggets in melted butter and roll gently in crumbs. Place on foil lined cookie sheet and bake 10 minutes.
Trim excess fat from meat; cut into serving size pieces. Slash edges to prevent curling. Combine flour, dry mustard, salt and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown both sides of meat in oil, half the meat at a time. Push meat to one side. Stir in reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet. Cook and stir until thickened and bubbly; reduce heat. Cover and simmer meat in gravy 1 to 1 1/4 hours or until tender. Transfer meat to warm serving platter. Skim excess fat from gravy; drizzle gravy over meat. Serves 8.
Grease 13-inch baking dish. Cover bottom with croutons. Brown sausage in skillet and drain. Top croutons with cheese. Arrange sausage in dish. (May be prepared night before and refrigerated.) Beat eggs. Mix in mustard, milk and soup. Pour over sausage. Bake at 300° for 1 1/2 hours.
Chop nuts and raisins in fine pieces and mix with 1 cup flour into which spices and salt have been added. Cream the butter and sugar. Add 2 cups flour, small portions at a time. Add eggs (slightly beaten) and applesauce. Add nut mixture to batter. Mix soda with water and add to batter. Preheat oven to 350°. Pour batter into a greased and floured tube pan. Bake for 30 minutes at 350°. Reduce heat to 325° and bake for 1 1/2 hours.
Cook orzo according to package; drain well. Cool (rinse orzo with cold water). Combine orzo, garlic, cherry tomatoes, green pepper, parsley, oregano, salt, pepper, grated cheese and salad dressing. Toss lightly. Chill. Makes 4 to 6 servings.
Prepare pudding by directions on box. Combine pudding, cream cheese, powdered sugar and whipped topping. Beat until smooth. Put in a clay or plastic flowerpot. Crumble up cookies and sprinkle on top. Chill. When ready to serve, decorate with artificial flowers. Takes less than 1 hour.
Preheat oven to 350°. Unroll crescent rolls on 17 x 11 1/2-inch baking sheet. Press to make 2 sheets of dough. Bake 10 minutes and cool, side by side. Mix dressing mix with softened cream cheese; slowly stir in milk to frosting consistency. Spread on roll of dough. Sprinkle with onion, carrots, broccoli and cauliflower. Sprinkle with cheese on top. Chill and cut into small squares. Will keep 3 or 4 days in refrigerator.
Brown meats and drain well. Put cheese and sauce in crock-pot. Add meats and slow cook until thoroughly hot. Serve with chips of choice.
Brown the ground beef and cabbage. Add remaining ingredients except for rice. Cook covered for 10 minutes, then add rice and cook for 5 minutes or until rice is tender.
Cook macaroni until just tender; drain. Combine macaroni and ground ham in ovenproof baking dish that has been sprayed with nonstick cooking spray. Top mixture with bread crumbs. Pour milk slowly over all until just visible around edges of dish. Cover and refrigerate at least 2 hours or all day.
Preheat oven to 350°. Prepare brownie mix as package directs. Spread in 13 x 9-inch baking pan. Bake 20 to 25 minutes. Cool.
Omit nut mixture. Fill a 13 x 9-inch pan with batter. Sprinkle with the blueberries. Combine the sugar, flour, cinnamon and butter. Sprinkle over blueberries before baking. Bake as preceding.
Dissolve Jell-O in 1 1/3 cups hot water (boiling). Add cold ginger ale. Stir in orange sherbet and mash until dissolved. Set in refrigerator for 3 to 5 minutes or until slightly thickened. If it's starting to jell, add fruit and return to refrigerator until firm.
Prepare macaroni and cheese according to directions on box. Add 2 eggs and beat by hand until thoroughly mixed with macaroni and cheese. Pour into greased 9 x 13-inch pan and bake for 10 minutes at 400° to 450°. Remove from oven. Add tomato sauce, shredded cheese and topping. Bake another 10 minutes. Cut and serve.
Mix milk and bourbon, a little at a time (very slow). Add sugar gradually working into dough. Roll in small balls. Chill. Mix and melt semi-sweet chocolate and paraffin in double boiler. (Can just use a dipping chocolate or molding chocolate.) Dip each bourbon ball in chocolate. Put pecan on top of each piece.
Mix and bake cake as directed on cake mix box. When you take out of oven, poke holes in cake and pour 1 can of sweetened condensed milk on top and let cool. When cooled, pour caramel sauce on top and then spread whipped topping on top of caramel. Sprinkle Heath Sensations on top of whipped topping.
Drain salmon; season and mash with a fork. Stir in celery soup and heat. Remove from heat and add egg yolks one at a time, beating thoroughly. Fold in beaten egg whites. Pour in buttered casserole. Bake in moderate oven for 1 hour. Put casserole in pan of water while baking.
Melt butter; add remaining ingredients. Bring to boil. Serve over ice cream.
Wash the beans and soak overnight in 1 quart of water. Cook all ingredients until tender, then add milk and reheat.
Mix together. When ready to serve, add 5 cents worth of peanuts. Mix with mayonnaise.
Microwave chocolate and condensed milk in a large bowl 2 to 3 minutes or until chocolate is almost melted. Stir until completely melted. Stir in vanilla and walnuts. Spread in greased 8-inch square pan. Refrigerate until firm.
Place the oil in a medium-size skillet. Turn the heat to 100°. Add the mushrooms. Cook over low heat until any moisture the mushrooms release has evaporated. Stir the spinach into the pan and continue to cook, stirring constantly, until the spinach is wilted. Remove from heat. Sprinkle Feta cheese over the spinach mixture and stir together.
Cook broccoli as directed. Mix mayonnaise and soup, thinning with 1/4 cup water. Layer, starting with broccoli and top with remaining crackers. Bake at 325° for 25 to 30 minutes.
Cut steak into narrow strips. Salt and pepper strips. Pour buttermilk over steak and let stand for 20 to 25 minutes. Roll in flour. Fry in hot fat in a frying pan over medium heat.
Combine first 12 ingredients in large bowl. Using electric mixer, beat on low speed until blended. Beat at high speed 3 minutes. Pour mixture into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 45 minutes or until toothpick comes out clean.
In a large pan, using low heat, melt the morsels and peanut butter. Stir constantly, until runny. Add box of Crispix and stir until all are coated.
Blend soup mix, sour cream, mayonnaise and lemon juice. Stir in squeezed spinach and chopped water chestnuts. Chill.
Cover potatoes with salted water. Cook until tender. Cool slightly. Peel and coarsely shred. Set aside.
Press dough into a 12-inch pizza pan. Bake at 375° for 10 to 12 minutes until light brown. Cool.
Set aside grated cheese. Any cheese will do. It is according to what you are preparing with the meal. Swiss, cheddar or you may want to blend a couple cheeses. Use your imagination. Melt butter in skillet. Add flour till thick and creamy. Add milk to make a gravy. Sprinkle in cheese and blend till smooth and creamy. Pour over favorite dish. We like it over Lesueur peas, broccoli or asparagus.
Put ingredients in 1 quart cold water and set in warm place, 2 hours, then add to 3 quarts water. Pour over ice and serve.
In a large skillet, cook meat until no longer pink; drain. Add onion, celery and green pepper, cook for 5 minutes or until vegetables are crisp-tender. Add Worcestershire sauce, salt, basil and pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender.
Add dill and cottage cheese to hot potatoes. Put into a 1-quart casserole. Sprinkle with chives and dots of butter. Bake at 350° for 20 minutes.
Blend together with fork. Drop by spoon on ungreased cookie sheet. Bake at 450° until golden brown.
Cut an "x" into flat side of chestnuts. Place in shallow baking pan. Cover with foil. Bake at 450° for 30 minutes. Remove and sprinkle with salt, if needed.
Mix first 3 ingredients well, add chips. Spread or press into a pizza pan or large cake pan. Bake at 350 degrees for 15 to 20 minutes depending on pan size and your oven. (Watch carefully.) Cookie is done when slightly brown.
Place the breasts between sheets of wax paper and pound until approximately 1/4-inch thick. Cut ham and cheese into equal strips and place one of each on each breast. Sprinkle with finely chopped fresh tarragon, salt and pepper. Roll up, enclosing the filling. Roll breasts in flour and beaten egg and bread crumbs and chill thoroughly. Fry the breasts in about 1/2-inch of hot fat, until golden brown and tender (approximately 8 minutes). Drain and serve.
Bring tomato sauce and water to a boil. Add gelatin, vinegar and salt. Stir until dissolved. Chill until syrupy. Add remaining ingredients and pour into mold(s). Chill until set. Makes 6 to 8 servings.
In a large skillet combine all ingredients. Cover and bring to a boil. Let simmer for 20 minutes. Serve over steamed rice.
Cook the salad potatoes; peel, cube and put in large bowl. Cut up scallions and add to potatoes. Mix together sour cream and mayonnaise. Add dill weed. Pour cream mixture over potatoes and mix well. Crumble yolks of hard-boiled eggs. Put potatoes into serving bowl; top with crumbled egg yolks and chill until ready to serve.
In large pan (non-aluminum) combine V-8 juice and hot sauce. Add chicken and marinate for 30 minutes. Drain chicken. Preheat oven to 375°. Spray baking sheet with Pam.
Boil the tea bags in 4 cups water. When ready, pour into 2-quart pitcher. Add juice and fill to top with water. Serve over ice. Sugar is optional.
Spread peaches in 13 x 9-inch baking dish. Sprinkle cake mix on top. Cut butter in chunks and spread over the top. Bake at 350° for 40 minutes.
Beat oleo until creamy; beat in cream and sugar until smooth. Spread in pie shell. Slice banana; chop pineapple and pat dry with paper towels. Arrange banana and pineapple on top of cream mixture and press in firmly. Spread Cool Whip on pie and sprinkle with pecans and cherries. Refrigerate 2 hours and store in refrigerator after cutting.
Steam carrots until almost tender. Add butter, orange marmalade and dill. Let stand 15 minutes; keep warm until serving.
Blend ingredients and pour in pie crust. Refrigerate for 2 hours. Bake at 325° for 20 minutes.
Cook broccoli according to package directions. Drain, reserving the liquid. Add water to liquid to make 1/2 cup. Place broccoli, liquid and sour cream in blender container. Blend until smooth. Pour into saucepan. Add soup mix, Worcestershire and garlic. Heat and serve.
Mix and party jell the jello and hot water. To the partly jelled jello, add remaining ingredients. Pour into jello mold. Chill 8 hours.
Cream the margarine and sugar. Add salt, flour and extract. Chill dough. Form in 1-inch balls. Roll in sugar. Stamp with cookie stamp or press with fork. Bake at 350° for 12 to 15 minutes. Makes about 3 dozen cookies.
Prepare potatoes, reducing cooking time by 4 minutes. Drain. Combine soup, milk, onion, parsley and pepper. Heat soup thoroughly. Add to potatoes, mixing lightly. Place into baking dish. Sprinkle with cheese. Bake at 350° for 35 minutes.
Combine juices and water; chill. Add 2 quarts ginger ale just before serving.
Mix cream cheese, sour cream and seasoning until well blended. Spread into an 8 x 8-inch or 9 x 9-inch or 7 x 10-inch dish. Top with desired amount of shredded lettuce, cheese and tomato. Serve as dip for tortilla chips.
Place water in bowl; add dry milk and mix well. Add sugar; mix until smooth. Use in recipes calling for sweetened condensed milk.
Put sliced bananas and vanilla wafers in 9-inch pan. Mix pudding, milk and sour cream. Pour over bananas and vanilla wafers. Frost with Cool Whip. Crush 1 cup of vanilla wafers and put on top.
Note: I usually double the last 3 ingredients. One-fourth cup doesn't cover a 9-inch pie very well.
Boil chicken and debone. Place meat in greased casserole. Mix soup together and pour over meat. Top with stuffing mix. Bake at 350° for 30 minutes.
Beat butter and shortening. Mix with electric mixer on medium to high speed about 30 seconds or until softened. Add half of flour, all of sugar, egg, milk, baking powder, vanilla and salt. Beat until mixed. Beat or stir in remaining flour. Divide dough in half. Cover. Chill about 3 hours or until easy to handle. Roll each half of dough on lightly floured surface to 1/8-inch thickness. Using a 2 1/2-inch cookie cutter, cut dough into desired shape. Place 1-inch apart on an ungreased cookie sheet. Bake in a 375° oven for 7 to 8 minutes, or until done. Cool on sheet. Makes about 42 cookies.
Add cold water and hot water to jello. Let this set after adding pineapple and jello. Then cook sugar, flour, butter and pineapple juice until thick. Then add to this the cream cheese and Cool Whip. Put this on top of jello.
Combine 1 cup flour and 1/4 cup sugar; cut in butter until mixture resembles coarse crumbs. Press mixture onto bottom of 8 x 8 x 2-inch baking pan. Bake at 350° for 15 minutes or until lightly browned.
Remove stems from mushrooms; chop finely. In a skillet, saute mushroom stems and onions in a small amount of butter. Add bread cubes, garlic salt, lemon juice and Worcestershire sauce; toss. Stir in beaten egg. Stuff mushroom caps with mixture. Spray a glass pie plate with Pam. Microwave for 8 minutes. Turn; cook until mushrooms are done.
Melt butter; add flour, salt and pepper. Drain asparagus. Use liquid from asparagus together with milk to make 2 cups. Add to butter and flour mixture. Cook over low heat until slightly thick and creamy, stirring constantly. Grease casserole dish. Use half of the asparagus and 2 boiled eggs, sliced. Layer and top with cheese. Cover with sauce. Repeat. Add bread crumbs and bake about 15 minutes at 350°.
Pound chicken to 1/4-inch thickness. Cut into 3-inch pieces. Dust with 1/3 cup flour. In medium skillet, heat oil; cook chicken 2 minutes on each side. Remove. Add mushrooms, onion and garlic; saute 2 minutes. In small bowl, slowly stir broth into 1 tablespoon flour until smooth. Add to skillet with tomatoes and juice, wine, salt, seasoning and pepper. Bring to boil; reduce heat and simmer uncovered 4 minutes. Add chicken; simmer covered 4 minutes. Serve over hot pasta or rice.
Dissolve Jell-O in boiling water. Drain pineapple. Leave in can. Pour Jell-O into pineapple can. Refrigerate overnight. Remove bottom of can. Run knife between can and Jell-O (both ends). Let Jell-O and pineapple slide out of can. Slice between rings of pineapple.
Combine peaches, pineapple juice and sugar in blender. Blend at high speed until smooth. Add ice cream and blend until softened. Add milk and mix until just blended. Pour into chilled, tall glasses. Garnish with maraschino cherries and peach slices on straws or on long picks.
Beat eggs good; add sugar and milk and mix well. Add dry ingredients. Melt butter. Pour half in mix; save the other 1/2 of butter for pan. Add flavoring. Stir rice in. In your pan, put leftover butter and a little flour. Cook at 350° until done, about 1 hour.
Brown meat with onion, salt and pepper. Drain grease. Layer potatoes over meat. Add layer of green beans. Heat celery soup and cheese enough to melt cheese. Pour over top of casserole. Cover and bake 1 to 1 1/2 hours at 350°.
Cook potatoes until tender. Drain. Place potatoes in bowl. Cut butter and cream cheese into small pieces and add to potatoes. Beat with mixer until light and fluffy. Beat in sour cream. Season with salt, pepper and nutmeg. Serve immediately or reheat in a buttered casserole at 300° for 20 minutes if prepared in advance. Makes 8 portions.
Boil all ingredients for 10 minutes. Let cool. Pour over venison; cover and refrigerate for 1 to 2 days, turning meat occasionally. Remove meat from marinade and roast as desired.
Combine bread crumbs and 1/4 cup Parmesan in shallow bowl. Beat egg in another bowl. Dip chicken in egg, then crumbs. In large skillet, heat olive oil until hot. Saute chicken for 5 minutes on each side until golden brown. Remove to plate. Combine sauce, garlic, oregano and parsley. Pour into a 13 x 9 x 1 3/4-inch baking dish. Arrange chicken over sauce. Cover loosely with foil; bake for 25 minutes. Remove foil and top with Mozzarella. Sprinkle with 1/4 cup Parmesan. Cook, uncovered, for 10 minutes while cooking pasta. Serve chicken and sauce over pasta.
In a 2-quart oblong casserole, spread a mixture of refried beans, bean dip and jalapeno peppers. Sprinkle on Monterey Jack then Cheddar cheese. Mix sour cream and taco seasoning; smooth on top of cheese. Gently pour picante sauce over all. (This can be made ahead up to this point.) Spoon a layer of onions, then tomatoes and black olives. (I often opt not to add the black olives.) Serve with tortilla chips.
Scald milk; add fat, salt and sugar. Let it cool to lukewarm. Dissolve yeast in water. Add eggs and yeast in the milk mixture. Put in cornmeal and flour and make a soft dough. When ready to use, remove from refrigerator. Do not knead. Bake at 400° for 15 to 20 minutes.
Mix eggs, bread crumbs, 1/4 cup catsup, onion, pickle relish, mustard and horseradish. Add ground beef and mix well. Shape mixture into 9 x 4-inch loaf and place in 10 x 6 x 2-inch baking dish. Bake at 350° for 1 hour. Spread with 1/4 cup catsup and bake for 15 more minutes.
Mix all ingredients together until blended. Put into ice cream freezer and cover. Place ice around container, cover ice with rock salt and turn on. Ice cream is done when freezer starts to slow down, approximately 30 minutes.
Combine beef, egg, onion and salt. Roll into small balls and brown in small amount of oil. Drain and place in chafing dish. Combine and cook over low heat grape jelly, chili sauce and lemon juice until hot. Pour over meat balls and provide cocktail picks for spearing.
Mix together graham cracker crumbs and sugar; add melted margarine. Press mixture into 9 x 12-inch baking dish. Bake at 350° for 10 minutes. Let cool.
Cover ribs with cold water. Add bay leaf, cloves and onion. Bring to a boil and simmer 40 minutes. Make sauce with rest of ingredients. Dip ribs in sauce while they are hot. Coat ribs; let cool to room temperature. After 1 hour, dab with sauce again. Bake 15 minutes at 425°; turn heat down to 325° and bake 30 to 45 minutes longer.
Cut tomatoes in half; place cut side up in baking dish. Sprinkle top with garlic salt and basil. Melt butter in small skillet. Add crumbs; stir constantly. Spoon on top of tomatoes. Bake at 350° for 20 minutes or until hot. Makes 8 servings.
Preheat oven to 325°. Blend dry ingredients in large bowl, then add oil. After mixing, gradually add eggs, carrots, nuts and raisins. Pour mixture into a greased and floured 10-inch Bundt or tube pan. Bake for 1 hour, then spring test with a gentle touch (this is a heavy, moist cake). Let cool 15 minutes before inverting pan to remove. When cool, sift confectioners sugar over top or frost with Cream Cheese Frosting.
Melt butter. Whip eggs until fluffy. Add the flour, baking powder, salt, cottage cheese, melted butter and half of the Jack cheese. At this point, add any special ingredients such as spinach, broccoli, etc. (1 to 1 1/2 pounds). Place the mixture into a greased 9 x 13-inch baking dish. Top with the remaining Jack cheese. Bake in 400° oven for 15 minutes, then reduce temperature to 350° and continue to bake for 30 to 40 minutes or until top is lightly browned. This is excellent with a green salad.
Cook cabbage in water 8 minutes and then drain. Stir into the cooked cabbage the flour or cornstarch, butter/margarine, milk and Velveeta cheese cubes. Pour into deep casserole dish. Top with bread or cracker crumbs, crushed fine. Bake 30 minutes at 350°. If it appears to be too thin, you can cook it a little longer. It will thicken as it cools down a little. Serve it warm.
Brown ground meat, drain. Add soup, enchilada sauce, taco sauce, chili powder, and onion; simmer 10 to 15 minutes.
Preheat oven to 350°. In bowl, combine apples, brown sugar, flour, 1/2 teaspoon cinnamon, allspice and lemon juice. Toss to coat apples well. Spoon into ungreased 8-inch square pan. Using cookie dough, drop by scant teaspoonfuls evenly over apples until completely covered. In another bowl, combine sugar and 1/4 teaspoon cinnamon and sprinkle evenly over cookie dough. Bake at 350° for 35 to 45 minutes or until top is golden brown. Makes 6 servings.
Mix all together and put in oven for 30 to 45 minutes at 300°. Top	with cheese and put back in oven until cheese melts.
Combine first 4 ingredients; boil 1 minute. Stir in remaining ingredients. Drop from spoon onto waxed paper.
Broil tomatoes and peppers for 15 minutes. Chop onion and cilantro in fine pieces. Blend tomatoes, peppers and garlic together. After blending, add chopped onion and cilantro and mix. Salt and pepper to taste. Refrigerate overnight before serving. Yields about 40 ounces.
Mix together. Pour into greased baking dish. Cover with 1 cup crushed potato chips. Bake for 45 to 60 minutes in a 375° oven.
Combine all ingredients except almonds. Blend well. Spoon into a small ovenproof dish. Sprinkle with almonds. Bake at 375° for 25 minutes. Serve hot on crackers. Servings: 16.
Preheat oven to 425°. Unroll pizza crust, press into 10-inch round pizza pan or 9 x 2-inch pan. Bake 8 to 10 minutes or until lightly browned.
In a saucepan, mix zucchini, onion and butter. Cook, uncovered,	over low heat for 5 minutes. Stir in wine and salt; cover and cook over low heat until zucchini is tender, 3 to 5 minutes.	Add walnuts. Serves 4.
Heat oven to 350°. In small bowl, blend all ingredients well. Spray pan with Pam, 9 x 13-inch pan. Spread in prepared pan. Bake 25 to 30 minutes. Cool and cut into 1 x 2-inch bars.
Melt chocolate chips over hot water. When smooth, add marshmallows, Rice Krispies, nuts and coconut. Stir, covering all ingredients with chocolate. Spread evenly on pizza pan.
Preheat oven to 150°. Remove green leaves from tops of strawberries. Spread leaves out evenly on baking pan. Place in oven for 10 to 15 minutes or until leaves are dry and crumbly.
Cream butter and sugar; add eggs and mix well. Add bananas. Mix in flour, salt and soda. Stir in nuts (optional). Pour into 2 greased loaf pans. Bake at 375° for 15 minutes; reduce heat to 350° and bake for 35 to 45 minutes more. Enjoy.
Pumpkin mix: Mix together and pour over cake mixture. Into the cup of reserved cake mix, add 1/2 cup of granulated sugar, 1/2 cup of chopped nuts and 1/2 stick oleo. Mix like crumbs and sprinkle over pumpkin mixture. Bake at 350° for 45 minutes or until done.
Cream Crisco, sugar, egg and vanilla until fluffy. Sift together dry ingredients; stir into creamed mixture. Stir in chocolate chips and nuts. Drop by teaspoon 2 inches apart onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Yields approximately 3 dozen.
In a large saucepan with 2 1/2 cups	of water, add barley. Season to taste and cook	about 45 minutes. Brown turkey; set aside.	(Make into balls, seasoned to taste and mixed with 1 egg.) When barley has	cooked for 45 minutes, add all the ingredients except turkey and	cook until veggies are cooked lightly, about 20 minutes.	Add turkey balls and simmer for about 30 minutes. More water may be added if too thick. Serve with hot corn bread.
Smash mustard seed. Boil all ingredients together, except beans. Simmer for five minutes, then add beans and simmer for 30 more minutes.
Brown meat and onion on burner. Let simmer for 1/2 hour. Serves 4.
Preheat oven to 375°. Pound steak with meat pounder or have run through tenderizer, flattening to 1/4-inch thick. Beat egg and 1 tablespoon catsup together. Stir in crumbs and celery. Spoon onto steak. Bring edges of steak up and roll into long roll. Place in baking dish. Mix 1/2 cup catsup, mustard, water and syrup; pour over steak. Cover with bacon strips. Cover with foil. Bake 1 hour. Slice and serve with drippings.