HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut top from peppers. Cut down one side and remove seeds. Pour oil in glass 8 x 8-inch baking dish. Add peppers, turning to coat (you may need more oil). Cover peppers with cheese slices. Sprinkle with dressing mix until well covered. Bake at 350° for 30 to 40 minutes until peppers are soft.
Mix mayo, basil, juice and peel in large bowl. Add remaining ingredients and mix lightly. Serve on lettuce lined platter. Makes 4 servings.
Put margarine, butter and brown sugar in a saucepan; bring to a boil, stirring constantly, for 3 minutes. Line 2 cookie sheets with graham crackers; pour ingredients over graham crackers and spread. Preheat oven to 325°; bake for 10 minutes. Cool in freezer for about 10 to 15 minutes. Break apart; put on Saran Wrap in layers in a square plastic container. Then put in freezer for better taste until ready to serve.
Dump pie filling and pineapple in pan, 13 x 9 x 2-inch. Stir to mix. Sprinkle dry mix evenly over filling. Sprinkle nuts over this. Slice oleo thin and cover dry mix with slices. Bake at about 350° about 45 minutes until brown and done.
Combine sugar, margarine and syrup in heavy saucepan. Bring to a boil, stirring constantly. Continue to cook to soft crack stage (290°). Remove from heat and stir in vanilla
Crush the Oreo cookies. Place 1 tablespoon cookies in the bottom of a 6 ounce cup. Whip the pudding mix with 1 cup cold milk. Add the Cool Whip, as much as desired. Add remaining cookie crumbs to mixture. Spoon into cups. Decorate with gummy worms and enjoy!
Drain 1 can slivered bamboo shoots. Put in saucepan. Cover with water. Bring to a boil and drain. Simmer chicken in broth for 5 minutes. Add bamboo shoots, round onion slices, salt, sugar, shoyu and mirin. Add green onions. Pour beaten eggs over chicken mixture. Cook over low flame for 30 seconds with cover on. Serve in individual bowls over hot rice. Garnish with crushed, toasted nori (seaweed) if desired. Yield: 6 to 8 servings.
Mix soup, oil, vinegar, seasonings and sugar; heat until sugar dissolves. Pour over carrots, onion and green pepper. Stir occasionally. Chill 8 hours.
In a small bowl, mash cactus with fork. Do not blend or process. Place asparagus in blender or food processor and blend until smooth. Add to cactus with remaining ingredients and mix lightly. Serves 6 to 8.
Combine all ingredients, except cheese and potato chips. Place mixture in casserole dish. Sprinkle with cheese and potato chips. Bake at 450° for 10 minutes. Makes 4 servings.
Chop onion and braise in margarine. Blend in other ingredients and bake in oiled 6 x 7-inch pan for 45 minutes at 350°.
Place fluid parts in percolator. Place all spices and sugar in filter basket and perk.
Simmer about 1 hour and then continue to cook slowly until beans are done. Cook beans slowly. Serves 10 to 12.
Combine all ingredients in bowl; mix well. Spoon into greased 9 x 13-inch baking dish. Bake at 350° for 1 hour. Yield: 10 servings.
In a large bowl, combine cabbage, carrots, onions, peas, bacon bits and Parmesan cheese. In a small bowl, combine mayonnaise, salt, pepper and sugar. Pour over cabbage mixture. Mix well. Chill for several hours before serving.
In a large bowl, beat eggs. Add everything, but ground beef. Mix well. Add beef mix again. Shape into balls. Place in 2 (13 x 9-inch) pans. Bake, uncovered, at 375° for 30 minutes or more. Remove from oven and drain off grease. Put all meatballs in one pan.
Arrange orange slices to overlap on a bed of lettuce. Put a fluff of coconut in center. Serve with French dressing.
Combine all ingredients except raisins in an ungreased 13 x 9-inch baking pan; mix well. Bake in a 350° oven for 20 to 25 minutes or until golden brown, stirring occasionally. Stir in raisins. Cool. Store in a tightly covered container. Serve with milk as cereal or as a snack.
Place rice in bottom of roaster pan. Heat soups and milk and pour over rice. Add one chicken; sprinkle with onion soup mix and paprika. Bake 1 3/4 to 2 hours at 350°.
Boil chicken; skin and bone and cut into pieces. Save broth. Sauce onion and garlic in butter; add soup, chili powder, red pepper and salt. Add sugar, Accent and 2 cups chicken broth. Simmer to blend flavors. Add chicken and simmer 20 to 25 minutes to thicken. Break spaghetti into 2-inch pieces. Cook and drain. Add 1 tablespoon butter; stir into sauce. Pour into two greased 8 x 8 -inch baking dishes. Top, but do not cover completely, with cheese. Bake at 325° to 350° until light brown.
Cream sugar, shortening and egg. Add dry ingredients until smooth. Fold in blueberries. Cover with crumb topping.
Mix well and bake at 375° for 30 minutes. Reduce heat to 325° and bake 30 minutes. Sprinkle cheese on top.
Cut chicken breasts into bite-size chunks. In a medium bowl, combine chicken, soy sauce, sherry, marmalade, cornstarch, ginger and cayenne pepper. Set aside. Drain pea pods and pat dry with paper towels.
Mix all ingredients together until well blended. Bake in a well-greased 9 x 13-inch baking pan. Bake at 325° for 1 hour or 1 hour and 20 minutes.
Bring to a boil; cook until broccoli is very well done. Stir in 1/2 pound shredded Mozzarella cheese. Blend until cheese is melted.
First Layer: Mix flour, butter and nuts. Press into an 8 x 10-inch pan. Brown lightly and cool.
Mix first 3 ingredients in deep casserole dish. Add milk and stir. Add peaches or apples. Bake in 350° oven for about 45 minutes or until top is brown.
Boil chicken until tender, dice. Mix all ingredients except cornflakes. Put in greased casserole dish. Mix cornflakes and oleo spread over mixture. Bake for 30 min. at 350°.
Beat pudding, milk and sugar until smooth. Fold in Cool Whip. Use Pam cooking spray to lightly grease a 9 x 13 x 2-inch pan. Place a layer of whole crackers on bottom of pan. Top with half of the pudding mix. Add another layer of whole crackers. Top with remaining pudding mix. Add another layer of whole crackers. Ice with Chocolate Icing.
Mix flour, sugar and salt. Add corn; mix well. Add beaten eggs, butter and milk. Cook at 350° for 1 hour. Stir twice during first half hour of baking.
Pour boiling water over dates and let stand 10 minutes. Add sugar to beaten egg in bowl. Add flour, baking powder, salt and baking soda. Mix alternately with date mixture. Stir in oil or melted shortening, vanilla and nuts. Pour into large loaf pan (10 x 5 x 3-inch) and bake 1 hour. Test with toothpick in middle. Freezes well.
Combine sugar, water and syrup. Cook to firm ball stage. Beat egg whites until fluffy. Add gelatin gradually, beating constantly until stiff peaks form.
Combine all ingredients in electric blender. Turn into a serving dish and use for assorted fresh vegetables.
Stir together in a 9-inch square greased pan 3/4 cup sugar, the flour, salt, baking powder and 2 tablespoons cocoa. Stir in the milk, oil and vanilla. Mix 1/2 cup each of white and brown sugar and 1/4 cup cocoa. Over this, pour 1 1/2 cups water. Bake at 350° for 45 minutes, or until top springs back when lightly touched. Best served warm with Cool Whip or ice cream.
Mix vinegar, sugar and salt. Add other ingredients. Mix well. Pour over 1 to 1 1/2 pounds of shredded cabbage.
Put the first 6 ingredients in a large pot. Bring to boil; cook for 20 minutes. Add the half and half. In a skillet, saute the onions (chopped) in 1/2 stick margarine or butter. Add to pot after 10 minutes of cooking time.
Mix all ingredients; shape into meatballs. Arrange on a cookie sheet sprayed with Pam. Bake 12 minutes at 425°. Arrange on top of tomato and basil pasta and serve.
Brown ground beef in large skillet; stirring to crumble. Pour off excess fat. Blend in flour. Stir in water, Burgundy, brown sugar, catsup, Worcestershire sauce, salt and cinnamon. Add onions, cover and simmer 10 minutes. Serve garnished with cheese and walnuts.
Preheat oven to 450°. Roll out biscuits in rectangular sheet. Spread applesauce and pecans on dough. Sprinkle with cinnamon or nutmeg. Roll up dough as jelly roll; cut in 1-inch pieces. Melt butter in deep pan. Place cut pieces in pan. Boil sugar and water for 5 minutes. Pour syrup over rolls and bake for 30 minutes.
Blend first 3 ingredients and pat in pie pan. Drain peaches, reserving 1/2 cup syrup. Arrange peach slices in crust. Sprinkle 1/2 cup sugar and 1 tablespoon cinnamon over top. Put in 350° oven for 20 minutes.
Into large bowl, mix first 8 ingredients. Make into average balls. Layer into pressure cooker or Dutch oven. Mix tomato paste with enough water, sweet basil or sugar, salt and pepper to just cover meatballs. Put on lid. Get pressure up. Put on 15 pound pressure. Cook 35 to 45 minutes. Let sit until pressure goes down.
Mix together milk, sugar, cocoa and butter well. Bring to a boil, about 2 minutes. Remove from heat and add oatmeal and peanut butter. Mix thoroughly. Drop by teaspoon onto a cookie sheet. Let set until cooled. Remove and store in containers.
Beat the egg yolk in a small bowl. Blend in the molasses. Add the boiling water with the soda dissolved in it. Set aside.
Sift the flour, soda, salt and cinnamon. Cream the oil, sugar and egg. Fold the dry sifted ingredients into the creamed mixture alternately with the apples and vanilla, beginning and ending with dry ingredients. Add the pecans. Turn into a buttered 10-inch tube or Bundt pan. Bake at 325° for 1 hour and 15 minutes. Cool in pan for 10 minutes before removing from pan. No icing is needed.
Mix together flour, margarine and nuts until crumb-like. Put in 9 x 13-inch pan. Bake at 350° for 15 minutes; cool. Cream together the cream cheese and powdered sugar. Fold in the Cool Whip. Spread mixture on cooled crust.
Mix Bisquick, milk, raisins and vanilla. Blend in pecans, sugar, butter and cinnamon. Spoon in lined muffin cups. Bake 20 minutes at 375°.
Put bread crumbs in large bowl. Add eggs, allspice and melted butter. Mix well. If mixture appears too dry to form into balls, add up to 1/4 cup of chicken broth or milk. Form into balls about 1-inch in diameter. Place on baking sheet and chill for at least 1 hour. Bring broth to boil over high heat in Dutch oven. Add some of the butter balls as broth continues to boil. They will rise to the top when done, about 10 minutes. Remove them with slotted spoon and place them in a bowl. Add more butter balls and repeat procedure. Return the cooked balls to the soup, heat and serve.
Brown ground beef with onion; drain. Add soups and simmer. Place in casserole dish. Put Tater Tots on top (enough to cover). Heat at 350° for 35 minutes.
Soak cornbread and biscuits in chicken broth, getting out all lumps. Add well beaten eggs, celery seed, black pepper, salt and chopped onions to cornbread mixture. Grease pan. Pour in dressing. Cook in 425° oven about 1 hour, depending on thickness. Test for doneness with knife. Will serve 60 to 75 people (recipe divides easily).
Bake rolls that have been placed in a cookie sheet (with sides) according to directions on container. Mix cream cheese, mayonnaise and Hidden Valley together and spread over cooled crust. Chop or shred vegetables and layer over mixture by sprinkling on. Sprinkle shredded cheese on top. Cut into whatever size squares you like.
Prepare cake mix according to directions. Add jello pudding to cake batter, mix well. Pour into 13 x 9 inch pan and bake at 400°, for 20 to 25 minutes. Cake is done if toothpick inserted in center comes out clean.
Heat oven to 400°. Grease 10-inch pie plate. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate. Top with chilies. Beat milk, Bisquick and eggs until smooth. Pour on top of beef mixture.
Peel potatoes well and let bake until soft. Remove and crush them up. Add olive oil, salt and pepper and they're ready to eat.
Line an 11 x 7 x 2-inch baking dish with aluminum foil; set aside. Combine first 4 ingredients in container of an electric blender. Top with cover and process until mixture is smooth. Brush mixture evenly over both sides of chicken; reserve remaining mixture. Place chicken, bone side up, in prepared dish. Bake, uncovered, at 375° for 25 minutes. Turn chicken and brush with remaining cranberry mixture. Bake, uncovered, an additional 20 minutes or until chicken is tender.
Cream together and shape into a ball. Roll in chopped pecans or chopped parsley if desired.
Dice beets finely and mix with dry jello. Bring other ingredients to a full boil and pour over beets; mix well. Pour into a large dish and gel.
Mix all ingredients in order given. Pour into 9 inch pie shell. Bake 425 degrees for 15 minutes. Reduce temperature to 350 degrees. Bake 45 minutes or until a knife is inserted in the center and comes out clean.
Lay broccoli spears over bottom of 9 x 13-inch baking pan. Lay chicken over top. Mix soup, lemon juice and mayonnaise. Beat well until blended. Pour over top of chicken. Bake 45 minutes to 1 hour at 350°.
Start oven at 225°. Mix cereals, etc. in large pan. Melt butter, add seasonings. Pour over mix. Mix well. Bake 1 hour, covered, and 1 hour, uncovered. Stir occasionally.
Put marrow bone and soup meat in pot with cold water to cover. Add celery stalks, onion and carrots. Let cook 1 hour or so, then add to broth the cabbage, tomatoes, lemon juice, brown sugar and salt and pepper. Cook 2 hours or so. Then enjoy.
In skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add beans, tomatoes, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Combine cheese.
Drain the pineapple slices, and beat egg slightly; crush the zwieback or bread to make 1 cup crumbs. Dip pineapple slices first in egg, then in crumbs. Fry in melted butter or margarine until crisp and golden on both sides. Serve hot. This especially good with ham.
Grease 8 custard cups. Place 1/3 cup sugar in skillet and heat very slowly until caramel colored syrup. Immediately pour into greased custard cups. Start oven at 300°. Beat the eggs until bubbly, then beat in remaining 2/3 cup sugar and the salt. Heat the milk until a film forms across the top. Add the vanilla and stir until the vanilla is well mixed. Slowly stir into egg mixture. Strain and pour into the custard cups, filling them to about 1/2-inch of top. Set the cups in a pan of warm water and bake for 45 minutes or until a knife inserted in center comes out clean. Remove from oven. Chill and unmold. Serves 8.
Wash grapes and dry. Mix together remaining ingredients. Layer grapes and mixture in a bowl, beginning with the grapes. Top with 1/2 cup brown sugar and 1/2 cup chopped pecans.
Blend cream cheese and sugar. Blend in strawberries, drained pineapple and bananas. Blend in Cool Whip and nuts. Put in a 9 x 12-inch dish and freeze. Thaw a little before serving.
Bring water and butter to a boil; add flour and mix into a ball. Let cool. Then add eggs, one at a time, until beaten. Spread mixture on bottom and sides of greased 9 x 12-inch pan. Bake at 375° for 30 minutes. Let cool.
Peel bananas and cut lengthwise; arrange in a buttered dish. Sprinkle on the brown sugar and then the marshmallows. Mix together cornflakes and melted butter. Sprinkle on top. Bake in 375° oven for 12 to 15 minutes. Serves 4.
Mix dry ingredients in small bowl. In another bowl, mix all other ingredients. Blend dry ingredients into all others, mixing well. Pour into greased 9 x 13-inch pan (may be sprayed with a lo-cal spray such as Pam). Bake at 375° for 30 minutes or until golden brown.
Saute onions in 8 teaspoons of butter until golden (about 5 minutes). Add mushrooms and chicken livers; cook, stirring occasionally, until livers are tender, about 5 minutes. Remove from heat. Add rest of butter, salt and peppers. Stir until butter melts. Then divide into 4 equal parts. In blender, at high speed, puree liver mixture, one part at a time, adding 2 of the egg quarters to each part. Turn into bowl, add nuts and mix well. Refrigerate for 30 minutes.
Separate spareribs and place in a 13 x 9-inch baking dish. Sprinkle generously with brown sugar. Cover with sliced onion. Mix together soy sauce, vinegar, water and cornstarch and pour this mixture over spareribs. Cover and bake at 425° for 1 hour or until done. Remove cover and continue baking for approximately 5 minutes to brown. Serve sauce over rice.
Cut beef, pork and turkey into 1/2-inch cubes. Dice potatoes and carrots into 1/2-inch cubes. Cook in crock-pot on low for 4 hours with enough water to almost cover contents. In another container, boil pearled barley in 4 cups water for 30 minutes. Dice both bell peppers, celery and onions into 1/4-inch pieces. Cut green onions into 1/4-inch pieces from the base to nearly the top of the stems. Completely cook and drain bacon and cut into 1/2-inch pieces. At the end of cooking the beef, pork, turkey, potatoes and carrots, put all ingredients except frozen vegetables into stock pot or Dutch oven. Put in oven at 250° for 2 to 3 hours. Stir every 15 to 20 minutes. Remove from oven. Further season to taste.
Soak bread crumbs in milk. Add other ingredients and stir well. Put in loaf pan. Pour topping over meat and bake at 350° for 45 minutes.
Mix all together and pour over fish in a 1-quart dish. Cover tightly with plastic wrap, venting one corner. Cook on High 8 to 10 minutes, rotating dish 1/2 turn in four minutes. Let stand five minutes.
Save 1/2 of the peanuts. Mix remaining ingredients together and make into mound. Use the remaining peanuts to cover outside of mound. Serve with your favorite crackers.
Place all ingredients except nuts in a mixing bowl. Beat at medium speed until smooth. Pour into 2 well-greased loaf pans. Bake at 350° for 1 hour. Cool on wire rack.
In a bowl beat Eggs. In another bowl combine next five ingredients. Dip fillets in egg, then coat with cornmeal mixture. Heat Oil in skillet. Fry Fish over medium heat for about 3 - 4 minutes on each side or until fish flakes easy with a fork. Yield 4 servings.
In a saucepan combine catsup, water, vinegar, sugar, Worcestershire sauce, salt, celery seed and hot pepper sauce. Bring the catsup mixture to boiling; reduce heat and simmer, uncovered, for 30 minutes.	Use to baste pork, beef or poultry during the last 15 to 20 minutes of barbecuing. Pass any remaining sauce. Makes about 1 1/2 cups.
Drain all canned vegetables, then add green pepper, onion and celery. In separate bowl, combine remaining ingredients and pour over vegetable mixture. Marinate overnight, then drain liquid and eat!
Have potatoes cooled and put aside. Saute bacon until crisp; set aside. Add onion to pan and saute until soft, not brown. Stir in flour into pan and blend well. Stir in clams and the liquid. Heat mixture, then put into a large pot. Stir in potatoes. Stir constantly. Bring to a boil. Add in bacon bits. Reduce heat to low.
Preheat oven to 350°. Lightly butter 3 large loaf pans or 8 mini loaf pans and dust with flour. Sift flour, cornstarch, baking soda and salt together. Cream butter and sugar together with electric beater until light and lemon colored, about 3 minutes. Add bananas, eggs and sour cream and continue to beat until smooth. Combine flour mixture with banana mixture, but do not overbeat. Stir in walnuts and raisins. Pour into prepared pans and bake for 45 minutes for mini loaves, 55 minutes for large loaves or until firm in the center and edges pull away from pan. Let rest on rack for 10 minutes; remove from pans and allow to cool slightly.
Sift dry ingredients in a bowl. Add Wesson oil, then beaten eggs. Mix well. Add 3 cups carrots (shredded). Bake at 350° for 30 to 35 minutes.
Beat eggs. Add remaining ingredients. Mix well and pour into a greased 9-inch pie dish or square baking dish. Bake at 350° for 30 to 40 minutes, until golden brown. If using glass dish, bake at 325° for 25 to 30 minutes.
In large mixer bowl, cream margarine and sugar. Blend in chocolate and vanilla. Add eggs, one at a time. Beat 5 minutes after each at medium speed. Do not underbeat. Pour into baked pie shell and chill at least 2 hours.
In 4-cup glass measure, melt margarine on High for 45 seconds. Add bread crumbs, apple, raisins, salt, sugar, onion, pepper and sage, mixing lightly. Moisten slightly with hot water. Trim all fat from pork chops. Place 4 chops in bottom of 8-inch microproof baking dish. Divide stuffing into 4 portions. Place 1 portion on top of each chop. Cover chops with 4 remaining chops, pressing together lightly. Sprinkle brown gravy mix over top of chops. May sift through strainer to make even layer. Cover with wax paper and cook on Roast temperature, 14 to 18 minutes until done. Rest 5 minutes before serving. Makes 4 servings.
Mix together soup and sour cream. Add chicken and mix well. Pour into a greased 9 x 13-inch pan. Mix crushed crackers, margarine and poppy seed. Pour over top of chicken mixture. Bake at 350° for 30 minutes.
Cook broccoli according to package directions. Drain and place half in a greased 2 quart casserole dish. Combine soup, mayonnaise, salt, pepper, cheese, onion and eggs. Pour half of this mixture over broccoli. Add remaining broccoli and top with remaining sauce. Crush crackers and mix with butter. Sprinkle on top of casserole. Bake at 350° for 30 minutes.
Mix all ingredients and gently stir in eggs last. Turn into buttered 1 1/2-quart casserole dish. Store covered, in refrigerator for 3 hours or overnight. Bake covered for 1 hour at 350°. To bake immediately use about 3/4 cup milk. Makes 4 servings.
Preheat oven to 375°. Combine flour and seasonings in plastic bag. Dip chicken legs in milk; shake off excess. Add legs to bag and shake to coat evenly. Place chicken on baking sheet sprayed with nonstick spray. Bake until chicken is tender and coating is crisp. Serve with coleslaw.
In large sauce pan, cook rotini as directed in boiling salt water for 6 minutes. Add broccoli, cook 2 to 3 minutes. Drain. Reserve 1/4 c. of the liquid. Return pasta to pan. Meanwhile heat oil in saucepan; add pepper, onion and garlic, cook about 5 minutes. Stir in reserved liquid, salt, pepper and sugar; bring to a boil.	Pour mixture over pasta and broccoli mixture; add tomatoes, basil and cheese. Toss and serve. Serves 4.
Grease pan. Bake 1 1/4 hours to 1 1/2 hours until brown at 350°. Slice when cool into squares.
Preheat oven to 325°. Place sugar and vegetable oil in mixing bowl. Cream with an electric mixer until fluffy. Add eggs, one at a time, mixing after each addition. Add baking powder, vanilla, cream and flour. Mix well. Roll the dough into 1-inch balls and space 1-inch apart. Place on cookie sheet (nonstick); flatten with fingers. Bake for 10 minutes or until golden brown.
Combine flour, baking powder, salt, vanilla pudding, softened margarine, egg and milk; then pour into 9 or 10-inch pie plate. Drain peaches, saving 3 tablespoons juice. Pat peaches dry and arrange over batter like spokes. Combine cream cheese, sugar and juice. Beat for 2 minutes on medium speed. Spoon over peaches to within 1 inch of sides. Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle on top. Bake at 350° for 30 to 35 minutes, cool 1 hour. Refrigerate.
Combine all ingredients, except butter, and mix real good. Add melted butter. Place in loaf pan or mold. Bake at 350° to 400° for 30 to 45 minutes.
Leave all ingredients whole; mix in a large bowl. Combine flour, sugar, baking powder, salt, eggs and vanilla. Mix all ingredients. Spoon into 9 x 5 x 3-inch waxed paper lined and greased pan. Spread evenly. Bake 1 hour and 45 minutes or until pick comes out clean.
Blend all ingredients in a blender. Refrigerate. Serves 10 to 12.
Heat oven to 350°. Spray oven dish or pan with Pam or line with foil. Place pork chops in single layer in pan. On each chop place a thin slice of onion, a thin slice of lemon, one tablespoon of catsup and one tablespoon of brown sugar. Bake for 45 minutes.
Soften yeast in warm water with sugar. Let stand 5 minutes or doubled in volume. Mix next 3 ingredients together until smooth. Add yeast mixture. Then pour into large enough container to let triple in volume (non-metal).
Mix together. Bake in ungreased pan (8 1/2 x 13-inch) at 350° for 25 minutes.
Mix all ingredients well (except chocolate chips). Put chocolate chips in last. Do not grease sheet after first time! Cookies do not spread. Bake at 350° for 12 minutes. May add 1 cup nuts with chips.