HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the bulgur in hot water for at least 30 minutes. (Bulk will more than double.) While this is soaking, chop the parsley, scallions, tomatoes and mint and place together in a large bowl. Squeeze as much water as possible from the bulgur between your two hands and toss in the bowl with the vegetables. Mix well to combine all ingredients. At the last minute, add the pulped cucumber, the lemon juice, oil and seasonings. Mix well and taste. More lemon may be needed as the salad should have a distinctly lemony taste. Serve on lettuce leaves.
Cook together sugar, cornstarch and water in double boiler until thickened. Remove from heat and stir in Jell-O. Cool. Fill baked pie crust with raw strawberries. Pour the sauce over the berries and place in refrigerator until set. Serve with whipped topping.
Cook carrots in unsalted water until tender. Drain and place in a bowl with pepper and onion. Mix remaining ingredients and bring mixture to a boil. Pour over carrots. May be served warm or cold.
Combine crabmeat with all ingredients in a bowl. Mix well. Spoon into small baking dish (13 x 9 x 2-inch). Bake at 375° for 15 minutes. Let stand 5 minutes. Scoop with crackers or chips.
Combine ingredients and boil until all the water is absorbed. Stir frequently, if not constantly. Spread on greased cookie sheet (preferably one with low sides). Bake at 350° for 1/2 hour. Stir and salt 2 times during baking.
Heat oil in a 2 to 3-quart saucepan over medium-high heat. Add chicken and cook 4 to 5 minutes, stirring often. Remove chicken, cover and keep warm.
Scald milk, stir in sugar, salt and margarine. Cool to lukewarm. Put warm water in large bowl. Sprinkle in yeast and stir until dissolved. Add milk mixture, starter and 2 1/2 cups flour. Mix until smooth. Add enough flour to make a stiff dough. Turn onto floured board. Knead until smooth and elastic. Place in greased bowl and cover. Let rise until double in size (about 1 hour). Punch dough down, divide into 3 equal parts. Form each piece into a roll. Place in loaf pans with sharp knife. Cut dough in a crisscross fashion on top. Cover and let rise until double in size. Bake at 400° for 25 minutes.
Peel eggplants, cube and boil until tender. Drain and mash. Saute ground meat with onion until no longer pink. In large bowl, mix all of the ingredients, except 1/2 c. cheese for topping. Pour mixture in 9-inch x 13-inch pan sprayed with Pam. Top with remaining cheese. Bake at 350° about 25 minutes until set.
Whisk together flour, milk, sugar and eggs until smooth. Add corn and stir. Pour into a 9 x 13-inch baking dish that has been buttered and bake at 350° for 45 minutes.
Combine egg, 1/4 cup of the soup, uncooked rice, onion powder and pepper. Add beef; mix well. Shape into 20 meatballs. Place in a large skillet.
Dissolve yeast in 1/4 cup warm water. Combine sugar, oil and buttermilk; stir in yeast. Stir in flour. Knead as if making biscuits. Roll to 1/2-inch thickness and cut with biscuit cutter. Place 1 patty of butter on each roll and fold over. Place rolls on heavily greased cookie sheet and let stand, covered, in a warm place until ready to serve (30 minutes to 3 hours). Bake 10 to 12 minutes at 400°.
Microwave the first 3 ingredients on High for 3 minutes. Stir. Add the nuts and marshmallows. Stir. Put in wax paper lined 13 x 2 x 9-inch pan. Refrigerate overnight. Cut into small pieces.
Beat eggs and sugar together. Add dash of salt. Add half and half and cook in double boiler until mixture thickens. Strain through sieve. Let cool. Add whipping cream, vanilla extract and enough milk to fill to line of 1 gallon freezer.
Cream margarine and sugar until fluffy. Add egg yolks, one at a time. Beat well after each. Add lemon and vanilla flavoring.
Heat oven to 350°. In 3-quart casserole, combine cauliflower, squash, carrots, celery, onions, bell pepper, beans, potato and peas; set aside. In small saucepan, over medium-high heat, bring broth, oil, garlic and bay leaf to a boil. Remove from heat; pour over vegetables. Cover tightly. Bake 35 to 40 minutes, until potatoes are almost tender, stirring once or twice. Add tomatoes, parsley and dill. Cook, covered, 5 to 10 minutes longer. Makes 4 servings.
Divide cake mix batter into 5 equal parts. Pour the equal parts into greased cake pans (round). Bake at 350° or until brown. Cool each layer, then between each layer, add apple butter or applesauce. Continue until you use all layers.
Slice apples in thin slices and cover the bottom of a buttered pan with them. Combine flour, sugar and butter and beat well. Spread mixture over apples and bake in a 350° oven for 45 minutes. Serve with whipped cream.
Combine water, mustard and pepper sauce; brush on ribs. Empty seasonings and coating mixture into shaker bag. Shake 1 or 2 ribs at a time.	Arrange ribs close together, sides touching in 13 x 9-inch pan. Cover with foil. Bake at 350° for 40 minutes. Uncover and bake 20 minutes longer. Makes 4 servings.
Bake potatoes for one hour at 350° or until tender in center. Cut in half lengthwise. Scoop out potato carefully as to not tear skins. Mash potatoes with mixer; add half and half and continue to beat until smooth. Add all other ingredients and mix well. Mixture should be somewhat softer than regular mashed potatoes to prevent drying out when baking again. Fill skin shells with mashed potato mixture and arrange on cookie sheet. Top each with extra grated cheese. Bake at 350° for 20 minutes. Great with steaks. Serves 8 to 10.
Cook zucchini (steam or boil). Cook carrots and onion in 4 tablespoons of butter until tender. Place vegetables in 1 1/2-quart casserole with soup, sour cream and 1 1/2 cups of the stuffing. Mix well. Then melt the remaining butter and toss with the remaining stuffing. Sprinkle that mixture on top of the prepared vegetables. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. In large bowl, combine cake mix and butter at low speed until crumbly. Reserve 1 1/4 cups crumbs for topping. To remaining crumbs, add milk and eggs. Beat 2 minutes at high speed. Pour into prepared pan. Arrange blueberries evenly over batter. Sprinkle with reserved crumbs. Bake at 350° for 35 to 45 minutes. Cool. Top with whipped cream. Refrigerate leftovers.
Crush cornflakes to 3/4 cup. Place in large mixing bowl. Add egg and 1/4 cup barbecue sauce, salt and pepper. Mix thoroughly. Add ground beef. Mix only until combined. Shape into 6 oval patties, 3/4 inch thick. Place on lightly greased or foil-lined pan. Brush with remaining barbecue sauce. Bake at 375° for about 20 minutes for medium done, shorter or longer baking time to preference. Do not turn while baking.
Ribs can be cooked on grill or in oven 1 1/2 hours, turning occasionally. Mix remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook for 30 minutes, basting and turning often.
Prepare rice according to package directions. Slice sausage and brown in skillet. Add the kidney beans and simmer 15 to 20 minutes. Serve over rice.
Slice yams into 1/2-inch thick pieces. Combine with pineapple, butter, sugar and cinnamon in a 2-quart casserole. Microwave on High 4 minutes; stir. Sprinkle top with nuts and brown sugar. Microwave on High 4 to 5 minutes. If dish is not hot and topping not melted after 2 minutes, rotate dish 1/4 turn. Continue to microwave. Makes 6 to 8 servings.
Dissolve jello in hot water and cool. Whip together cream cheese and sugar. Add vanilla. Pour milk into bowl and cool in freezer until crystals form around edges. Then whip milk until peaks form. Add jello and cheese mixture into whipped milk. Roll graham crackers into fine crumbs. Add 3 tablespoons of sugar and 1/2 cup melted butter. Put 1/2 of crumbs on bottom of a 9 x 13-inch dish. Spread cheese mixture over top of crumbs. Top with remaining crumbs. Store in refrigerator several hours.
Saute onions in margarine until tender and lightly brown. Cool completely. Beat eggs well. Add milk, cans of corn, cornmeal, salt and pepper. Mix well. Add onions and cheese (reserve some cheese to sprinkle over the top of the casserole). Pour mixture into 3-quart casserole. Bake in a 350° oven for 50 to 60 minutes, until lightly browned.
Mix all ingredients and store tightly covered. Use 2 teaspoons mix to 1 cup boiling water.
Place 3 cups bread cubes in bottom of greased 12-cup Bundt pan. Place turkey evenly over bread, then spread Swiss cheese over turkey. Sprinkle with dry onions. Top with remaining 3 cups bread cubes. Combine beaten eggs with milk and seasonings. Pour over mixture in pan. Place Bundt pan in pan of water and bake at 350° for 1 hour. Remove from pan of water and bake an additional 10 minutes or until knife comes out clean. Cool for 10 minutes. With plastic spatula, lift turkey mixture away from edges of pan and remove. Serve with buttered peas in center of ring, if desired. Garnish tray with apple rings.
Bake pie crust. Prepare Dream Whip according to directions. Add cream cheese and beat well until smooth. Place in pie crust on sides and bottom leaving center hollow. Put pie filling in center of pie and chill.
Place carrots on a large double layer of aluminum foil; fold up sides to form a container. Sprinkle carrots with onion flakes, garlic salt and pepper. Combine all remaining ingredients in a small jar or measuring cup; pour over carrots. Wrap foil tightly around carrots to make a packet. Marinate 2 hours, turning occasionally. Remove carrots from foil; place on hinged grill or on a rack 4 inches from source of heat. Grill 45 minutes or until carrots are tender. Makes 6 servings.
Doesn't seem like a lot, but remember, all the ingredients were fresh. The ketchup was homemade, and so was the tomato sauce.
Cook all ingredients, except onions, together for 45 minutes. Add onions and heat for an additional 5 minutes. Pour into jars and seal in a hot water bath for 15 minutes. Makes 9 pints.
Mix well. Roll into balls. Grease pan. Bake at 350° for 10 minutes. Let cool. Frost. Makes approximately 150 to 160 biscuits.
Rinse chicken. Coat chicken pieces with flour. In a skillet, cook bacon until crisp. Drain bacon on paper toweling; crumble and set aside. Reserve drippings. Add chicken to skillet; slowly brown chicken on all sides in hot drippings about 10 minutes. Transfer chicken to an 8 x 8 x 2-inch baking dish. Bake chicken, uncovered, in a 350° oven for 30 minutes. Combine honey, mustard, salt and curry powder. Drizzle over chicken in baking dish. Bake, uncovered, for 5 to 10 minutes more. Top with crumbled bacon.
Mix together seasonings. Pat half of mixture on one side of cutlets. Press remaining mixture on other side. Heat approximately 3 tablespoons oil in pan. Brown cutlets on both sides. Bake in same pan in oven for 10 to 15 minutes at 325°. Serve with spaghetti. Serves 4.
Preheat oven to 325°. Mix together margarine, cake mix and 1 egg. Press into bottom of a 15 x 10-inch jelly roll pan. Beat together 2 eggs, cream cheese and sugar. Add coconut and nuts. Pour over cake mixture. Bake 45 minutes until golden brown. Cool in pan on rack. Makes 6 dozen.
Mix all ingredients except crackers. Place in 1-quart casserole dish. Top with cracker crumbs. Bake at 350° for 20 to 30 minutes. Yields 4 servings. Good with ham dishes.
Mix cottage cheese and whipped topping. Add other ingredients and mix all together. Chill.
Microwave chocolate and water in microwavable bowl on High 1 1/2 minutes. Stir until chocolate is completely melted. Stir in sugar. Microwave 1 minute. Stir. Cook 2 minutes longer; stir in margarine and vanilla. Makes about 1 cup.
Brown ground beef with onions to taste. In casserole, add green beans, kidney beans, pork and beans and lima beans with browned ground beef. Mix with barbecue sauce and cheese. Do not add any seasonings or spices. Bake at 375° for 1 hour.
Cook sausage; drain grease. Put green pepper and onion (chopped up) in dish. Mix together beaten eggs with a little canned milk. Put into other ingredients. Put in oven and bake for 30 to 35 minutes or until done.
Sift dry ingredients together, except sugar. Mix together pumpkin, sugar, eggs, oil and nuts. Add a small box of instant coconut pudding and mix in dry ingredients.
Cut biscuits in quarters; set aside. Melt butter in microwave (covered). Pour butter over biscuits. Add other ingredients. Mix until biscuits are well coated. In a well-greased Bundt pan, pour mixture evenly. Bake at 375° for 20 to 25 minutes.
Mix all together (use blender or mixer). Pour in unbaked pie shell. Bake at 350° for about 1 hour or until knife comes out clean.
Advance preparation: Combine all ingredients except chicken pieces. Turn into 13 1/2 x 8 3/4 x 1 3/4-inch baking dish that had been sprayed with pam. Place chicken on top. Season with salt and pepper. Cover, chill. (May be done a day ahead.) Before serving, bake, covered at 350° for 1 hour. Stir rice, sprinkle chicken with paprika. Bake, uncovered, 45 minutes to 1 hour more until liquid has been absorbed and chicken is tender. Stir rice again before serving. Serves 4 to 6.
Mix meat, egg, onion, salt, ketchup and sauce. Mix well and shape into 6 patties. Dip in flour and brown in skillet. Add oil or it will stick. Put into baking dish and add soup and water. Bake for 45 minutes at 300°. Easy and good.
Heat cranberry cocktail to boiling. Add jello. Stir until dissolved. Add cranberry sauce and mix thoroughly. Cool in refrigerator for 2 hours, then pour into shell and let set overnight. Top the servings with Cool Whip. (Since the filling is cooled thoroughly, it doesn't soak in the crust.)
Mix peanut butter and butter until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour. Stir in 1 cup milk chocolate morsels. Spread into ungreased 13 x 9-inch baking pan. Bake for 25 to 30 minutes in a 350° oven, or until edges begin to brown.
Preheat oven to 350 degrees. In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan.
Prepare pudding mix as directed on package using cold milk. Fold in whipped topping and spoon into dessert dishes. Garnish with additional whipped topping if desired. Makes 2 2/3 cups or 5 servings.
Place rack in lowest position. Place pie in preheated 425° oven. Spoon apple filling into pastry shell. Bake 15 minutes.
Toss hot spaghetti with oil. Combine eggs and Parmesan cheese. Stir into spaghetti. Pour into pie plate. Press to form a crust. Spread Ricotta cheese over crust. Top with sauce. Bake for 25 minutes at 350°. Sprinkle with Mozzarella cheese. Bake 5 minutes more. Sprinkle with more Parmesan cheese. Cool 10 minutes. Cut into wedges.
Put all dry ingredients in a bowl. Set aside. In a separate bowl, mix eggs, yogurt, bananas and milk. Make a well in the center of dry ingredients and add liquids. Stir until mixed well with a wooden spoon. Pour into a greased bread pan and bake at 350° for 1 hour.
Spray glass baking dish with Pam. Place cod in dish and cover with plastic wrap. Microwave on High for 3 minutes, turning once. Remove and pour off any liquid. Pour barbecue sauce over fish; cover again with plastic wrap and microwave for 2 minutes more on High. Check fish for doneness. Return fish to microwave for 1 more minute at a time until fish flakes.
Preheat oven to 325°. In a large bowl, combine soups, rice, water and butter. Pour into greased 9 x 13 casserole dish. Place chicken breasts on top of rice mixture and sprinkle with paprika. Bake 1 1/2 to 2 hours, until tender.
Saute sausage; drain. Beat eggs with milk, salt and mustard. Cover bottom of a 9 x 13-inch baking dish with bread cubes, then sausage and then cheese. Dot with butter. Pour egg mixture over top. Refrigerate overnight. Bake, uncovered, at 350° for 45 minutes. Yields 6 to 8 servings.
Cook noodles for 10 to 12 minutes. Do not salt water. Drain. Saute onions, celery and carrots in butter until soft. In large kettle, bring chicken broth to boil. Add frozen broccoli, ham, parsley, garlic and veggies. Stir well and bring to a boil. Add cooked noodles and cheese. Reduce heat to low. When cheese is melted, add milk. Heat thoroughly, but do not boil. Serves 10 to 12.
Cook sauce ingredients in saucepan until bubbly. Add 3 tablespoons lemon juice.
Steam vegetables until crisp-tender. Cook fettucine in chicken broth until tender; drain. Combine fettucine with vegetables; add basil and salad dressing and toss gently. Sprinkle with Parmesan cheese. May add zucchini, mushrooms or other vegetables. Also good made ahead and reheated.
Chop peppers and onions. Mix all together. Put in large kettle. Cook about 25 minutes. Fill pint jars to one-inch of top seal. Put in water bath. When this boils, process 5 minutes. Makes 8 pints.
First mix up 1 cup of flour and 3 cups of water, cook making a thick mixture. Set aside until later.
Combine cranberries, oranges, rind and water. Cook until soft. Run through sieve. Add sugar and pineapple. Bring to a boil. Cook a bit and add gelatin. Stir.
Melt margarine in a large long Pyrex dish. Place chicken in bottom of dish and add salt and pepper. Pour in soup and chicken broth. Set aside. Mix self-rising flour and buttermilk. Drop by spoonfuls on top of chicken mixture. Cook at 350° for about 30 minutes.
Peel and cube cucumbers, tomatoes and onion (onion, smaller). Add remaining ingredients and stir well. Refrigerate.
Cut several frog legs into pieces; place in saucepan. Cover with boiling water or light stock. Add the lemon slices, white pepper, celery, onion and parsley. Simmer, covered, until tender. Drain. Melt the butter or margarine in saucepan. Add the sliced mushrooms. Stir in the flour. Stir in slowly the chicken stock or stock from cooking the frog legs. Correct the seasonings.
Bring 4 quarts of water to a boil. In a large frying pan, saute the beef, garlic and oil until beef is tender; drain. Add all remaining ingredients except pasta. Simmer the mixture while pasta is cooking. Drain pasta and pour all into 3-quart baking dish. Mix carefully. Bake at 350° for 25 minutes. Top with your favorite shredded cheese.
Grease cookie sheet. Cream butter and sugars. Mix in eggs and vanilla. Mix in separate bowl the flour, baking powder, cinnamon and salt. Add flour mixture to sugar mixture. Stir in oats. Drop by spoonful on greased sheet. Bake at 350° for 10 to 12 minutes.
Preheat oven to 350°. Cook rice. Cook broccoli. Mix all ingredients; pour into greased casserole dish. Heat in oven until bubbly, approximately 30 minutes. Makes 6 to 8 servings.
Mix together sugar, cinnamon, nutmeg and flour. Stir into sliced apples. Pour into prepared pie crust that has been sprinkled with about 2 tablespoons of bread crumbs on the bottom. Dot with butter and cover with top crust, that has been perforated to allow steam to escape. Top crust may be brushed with milk and sprinkled with sugar, if desired. Place pie on lowest shelf in the oven for a crisp crust. Bake 50 to 60 minutes in a 425° oven. Makes one 9-inch pie.
Stir salad dressing mix into potatoes. Serve immediately. Top with pat of butter, if desired. Serve with grilled or broiled steaks, chops, chicken or fish.
Bring to a boil the first 5 ingredients. Pour boiled mixture over cabbage, peppers and onions. Let cool overnight. Will keep 10 days.
Add water to gelatin. Place over boiling water and stir until dissolved. Add other ingredients. Mold.
Toast, in a 325° oven for 10 minutes, the sesame seed and almonds. Combine with remaining ingredients. Add dressing just before serving:
Brown hamburger and bacon, draining off all fat except enough to saute onion. In large Dutch oven, combine meat and all other ingredients and bake in 350° oven for 40 minutes.
Mix all in pan. Cook until it cracks in cold water. Pour on cold buttered marble. Add oil of peppermint. Pull. Cut with scissors. Store in tin overnight. Makes 1 pound.
Cream margarine and sugar. Blend in bananas, eggs and vanilla. Then add dry ingredients. Add sour cream and nuts. Pour into greased floured loaf pans. Bake at 325° for 1 1/2 hours.
Boil vegetables, margarine and water for 5 minutes. Combine in a casserole with remaining ingredients. Bake at 350° for 30 to 35 minutes, adding water, if needed.
Half zucchini lengthwise. Scoop out zucchini, leaving a 3/4-inch shell. Saute beef and onion. Add scooped out zucchini. Season with salt and pepper. Simmer 15 minutes. Add rice. Pack into shells. Combine tomato sauce, brown sugar and lemon juice. Pour over stuffed zucchini. Bake at 350° for 1 hour.
Combine gingersnap crumbs, sugar and melted butter in bowl. Mix until thoroughly blended.
Saute pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool. Combine remaining ingredients; mix well. Pour mixture into freezer can of a 1 1/2 to 2 gallon hand-turned or electric freezer. Freeze about 10 minutes or until ice cream is thick. Remove dasher and add pecans to ice cream mixture. Return dasher. Freeze until firm according to freezer instructions. Let ripen at least 1 hour. Makes about 1 1/2 gallons.
Mix mayonnaise in medium size mixing bowl with sour cream or plain yogurt. Blend well. Add dill, paprika and finely chopped green onions to taste. Let stand in refrigerator for 2 hours. Wash and chop vegies (dipper size) and arrange on plate for serving. This dip is also excellent with potato chips or crackers.
In a small bowl, combine the beef broth, soy sauce, cornstarch and mustard and stir until the cornstarch is dissolved. Set aside. Cut broccoli into bite-size pieces. In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot, but not smoking. Add the broccoli, cauliflower, onion and garlic and stir until the vegetables are crisp-tender and onion begins to brown, 4 to 5 minutes. Stir the cornstarch mixture again and pour into wok. Stir in beef, red pepper flakes and black pepper and stir-fry until the sauce thickens and the beef is heated through, 2 to 3 minutes. Makes 4 servings.
Cream butter and sugars. Add eggs and vanilla. Add flour and baking soda. Add chocolate chips and nuts. Mix well. Drop by tablespoonfuls onto cookie sheet. Bake 9 to 11 minutes in 375° oven.
Preheat oven to 375°. Cook macaroni. Drain well. Layer macaroni, sauce and cheese alternately in a 1 1/2-quart casserole, ending with layer of cheese. Toss bread crumbs with melted butter. Sprinkle over casserole. Bake 25 to 30 minutes or until sauce is bubbly and surface is lightly browned.
Beat eggs; add sugar and beat again. Beat in margarine and vanilla. Add flour and beat well. Fold in pecans. Pour into two greased pie pans. Bake at 350° for 30 minutes or until brown. Serve warm or cold. Add a bit of whipped topping to each serving if desired.
Cream shortening, sugars and vanilla. Add eggs and beat thoroughly. Stir in peanut butter. Sift dry ingredients and stir into the creamed mixture. Form dough into tiny balls. Press out each ball with a fork. Bake at 375° for 10 minutes. Makes about 8 dozen cookies.
Melt butter. Stir in graham crackers. Pat crumb mixture evenly in bottom of an ungreased 9 x 11 x 2-inch pan. Layer, in order, chocolate pieces, butterscotch pieces, coconut and walnuts. Pour sweetened condensed milk evenly over all. Bake in a 350° oven for 30 minutes. Cool. Cut into bars.
Mix ingredients together and pour into a 9 x 13-inch pan. Freeze. Remove 30 minutes before serving.
Brown meat, onion and garlic; drain. Add taco seasoning and mix according to directions on package. Add chili powder.
In 3 quart casserole, place onions and butter; cover. Microwave on High 10 minutes, stirring after 5 minutes. Add broth, water, salt and pepper. Cover and microwave on High 8 to 10 minutes. Spoon soup into 6 individual bowls and top each serving with 1 slice toasted bread. Divide cheese evenly among servings (1/4 cup per serving). Microwave up to 3 bowls at a time, allowing 3/4 to 1 minute per serving. Makes 6 servings.
Melt Hershey bar over low heat. Remove from heat. Mix with Cool Whip and pour in pie crust. Refrigerate for 1 hour.
Mix everything together but Doritos. Layer it, ending with the Doritos on top. Cover it with aluminum foil. Bake at 350° for 1/2 hour. Kids love this dish, especially with tacos. Enjoy!
Mix and simmer covered 20 minutes stirring occasionally. Yields: 15-18 servings.