HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean red, green and yellow peppers and dry well. Cook tomatoes, rub through colander and remove seeds. Cook into thick sauce. Fry peppers in oil slowly until tender. Add 4 or 5 hot peppers to about 1 average size sweet pepper in jar. Pour boiling tomato sauce over peppers and seal. Salt to taste.
Mix butter, sugar and salt. Add vanilla, pecans and flour. Press half of mixture in 9 x 13-inch baking pan. Spread jam over top. Crumble remaining mixture on top. Bake at 350° for 20 minutes.
Crush cookies in blender or food processor. Reserve some crumbs for garnish. Mix together cookie crumbs and sugar. Press into 9-inch pie plate and bake at 350° for 5 minutes.
Dip meat in eggs, then in 1/4 cup Parmesan cheese and bread crumbs. Brown in oil or butter and set aside. Saute 2 onions and 2 cloves garlic. Add whole tomatoes, tomato sauce and spices. Bring to a boil; reduce heat and simmer with lid on for 45 minutes. Remove lid and simmer about 10 minutes longer. Layer in casserole dish. Layer sauce, cheese, meat, sauce, Mozzarella cheese and meat in casserole dish. Top with Parmesan cheese and bake at 350° until bubbly and brown on top.
Mix and chill. Roll in ball.	Dip in orange juice and then sugar and flatten	with fork. Bake at 350° for 8 to 10 minutes.
Bring butter or margarine, sugar, milk and egg to a boil. Cook 1 minute. Then add remaining ingredients. Grease 9 x 13-inch pan. Line pan with whole graham crackers. Pour filling over graham crackers and spread evenly. Top with another layer of whole graham crackers. Spread on icing.
Mix 1 cup water with rice and 3 soups. Put in 9 x 13-inch pan. Put chicken on top. Pour remaining water over chicken. Bake for 1 1/2 hours at 375°.
Heat oven to 375°. Prepare macaroni and cheese according to package directions. Mix all ingredients together and put in a casserole dish. Bake for 30 minutes.
Crush graham crackers. Add sugar and melted butter. Press mixture in 9 x 13-inch pan. Mix Dream Whip according to package directions. Beat in softened cream cheese. Pour over crackers. Chill until firm (2 hours). Pour pie filling on top. Refrigerate.
Mix all together. Shape into loaf. Roll in crumbs on foil and wrap foil around, folding edges. Chill for several days.
Steep tea for 15 minutes. In one gallon pitcher, add 1 cup sugar and 6 ounces lemonade and tea. Add enough water to make one gallon.
Brown ground beef; drain. Wilt cabbage; drain. Use a casserole dish, well-greased. Layer ingredients, starting with beef, onions, cabbage and Spanish rice. Then pour V-8 juice over layers and bake in a 350° oven for 30 minutes. Spread cheese on top and return to oven until melted.
Combine ingredients in large bowl. Arrange on lettuce leaves. Top with dressing and sprinkle with paprika.
Mix all ingredients together and bake in muffin pans, if desired, in 300° oven until done.
Saute onions and bell pepper in butter, add Rotel, soups, and cool on low heat until smooth. Add shrimp or crawfish and simmer for 30 minutes. Serve over rice or noodles.
Mix jello with 2 cups boiling water. Stir until dissolved. Add pineapple, blueberry pie filling and nuts. Pour into a 9 x 13-inch pan. Let set until hard.
Boil potatoes in skins. Chill, then peel and grate into a large bowl. In medium saucepan, over low heat, combine butter and cheese, stirring occasionally until almost melted. Remove from heat. Blend in sour cream, onion, salt and pepper. Pour over potatoes; stir lightly and turn into greased casserole dish. Bake at 350° for 45 minutes. Serves 6.
In skillet, brown chicken with butter. Cook rice as directed on box. Once chicken is browned, add water, cream of chicken soup and parsley.	Simmer 20 minutes. Stir into rice and simmer 10 minutes or until liquid is absorbed.
Mix chestnuts, soup and celery. Pour into baking dish. Melt margarine. Mix crushed crackers and almonds in melted margarine; spread on top of celery mixture. Bake about 30 minutes at 325°.
Boil pineapple; add jello. Cool. Add cream cheese and Cool Whip. Put into a 9 x 9-inch glass pan.
Preheat oven to 475 degrees. In small bowl, whisk maple syrup, soy sauce, ginger, cornstarch, and 1 Tbsp. water until blended. In shallow 1 1/2 qt. casserole, place salmon skin side down. Spoon glaze over fish and roast 15 minutes, without turning over, or until fish flakes easily when tested with a fork. Baste once halfway through cooking time. Sprinkle with green onion to serve.
Pre-heat oven to 400. Grease muffin pan or use paper liners. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas until smooth. Mix together flour, salt, baking powder and baking soda. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are moistened. Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth. Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Serves 12.
Mix all ingredients. Drop onto cookie sheet and sprinkle with sugar and cinnamon. Bake at 400° for 10 to 12 minutes.
Mix egg, flour, milk and salt. Separate onion into rings. Dip in batter, then deep fry until golden brown. Serve warm.
Combine pie filling, water and sugar in saucepan. Boil for 5 minutes. Remove from heat and add Jell-O slowly and stir until dissolved. Add pineapple, Coke and nuts. Mix well. Pour into 8 x 8-inch dish and chill.
Cook noodles; drain well. Brown chuck in skillet. Remove from heat; pour off excess fat. Stir in tomato sauce, onion, green pepper, salt and pepper. Blend cottage cheese with cream cheese until smooth and creamy.
Saute onion and garlic in margarine. Add ground beef, brown and drain. Add mushrooms and mushroom liquid, pepper, salt and flour. Cook 5 minutes and add chicken soup. Simmer 10 minutes and add sour cream. Stir in minced parsley. Serve over noodles.
Crumb graham crackers; combine with oleo and press into bottom of	7 x 11-inch pan. Pour boiling water into blender container.	Add gelatin and process in blender until gelatin is dissolved.	Add lemon juice and 1 cup of cottage cheese; process until smooth. Repeat until all blended. Pour into large mixer bowl and add Cool Whip. Blend well and pour over graham cracker crust. Chill until firm.	Top with pie filling if desired.
Stir box of pudding and milk until thick. Stir in condensed milk. Fold in Cool Whip. Add pineapple last. Layer vanilla wafers, bananas and pudding mixture. Top with additional Cool Whip.
Brown the ground beef and onion; drain. Add tomatoes and rice; bring to a good boil, cover and simmer for 10 minutes. Stir in remaining ingredients, except cabbage, and remove from heat. In an 11 x 7 x 2-inch pan, layer cabbage and spread beef mixture over top. Bake in oven at 350° for 30 minutes or microwave on High for 15 minutes.
Preheat oven to 450°. Brown bacon in a cast-iron skillet. Leave 2 teaspoons of bacon grease in skillet and put it in the oven as it preheats. Mix eggs, buttermilk and cornmeal to form a thin batter. Add baking soda, baking powder and salt. Pour batter into hot skillet. Return skillet to oven and bake for 15 to 20 minutes until cornbread begins to brown on top. Turn out of the loaf by inverting the skillet over a large plate and serve hot.
Soften butter. Mix butter with eggs; beat in sugar, then flour. Add baking powder. Mix. Pour mixture into greased and floured cake pan. Dot the top with cherries. They will sink in while baking. Bake at 350° for 20 to 25 minutes or until brown around edges.
Mix together, form balls. Brown in skillet or if lazy, drop balls in spaghetti sauce and simmer 2 to 3 hours.
Cook peas as directed on bag using bay leaf. Drain. Melt butter in peas. Mix in soup and mushrooms. Heat well. May be served in pastry shells.
In heavy saucepan, combine first 6 ingredients; cook over medium heat, stirring until sugar is dissolved. Cook to brittle ball in cold water. Remove from heat, add vanilla and if desired, color. Pour immediately over warm popcorn. Shape into balls. Dip palm in water before shaping into balls as it will keep it from sticking to your hands. Yields 2 dozen.
In large bowl, cream shortening and sugar until light and fluffy. In small bowl, mix together salt, water and rum and set aside. In another small bowl, mix together soda and molasses and set aside. Sift together flour and spices. Add flour mixture alternately with liquids to cream mixture, beating well after each addition.
Trim crust from bread. Butter 8 slices. Put buttered side down in a 13 x 9 x 2-inch pan. Add ham and shredded cheese. Butter the remaining 8 slices. Place buttered side down on top of ham and cheese.
Taste to see if it needs anything and add if it does. Pour in bowl. Sprinkle paprika on top. Serve.
Make a pile of flour; make a well in flour. Add eggs, salt, Crisco and yeast. Mix with hands. Roll into circle like pie crust; brush with melted butter. Sprinkle with sugar, raisins, nuts, cloves and some honey. Cut in 2-inch wide strips. Fold in half each strip lengthwise and roll into rosette. Tie rosettes with thread. Arrange together closely forming a circle and tie together. Brush top with small amount of vegetable oil. Line cookie sheet with brown paper bag. Bake at 325° for 30 to 35 minutes or until brown. Spread with honey while hot. (Freezes well.)
Brown hamburger and onion. Add other ingredients. Bake in large casserole at 350° for 1 hour.
Saute zucchini and onion in butter in skillet until tender. Stir in onion salt, oregano and tomato sauce. Spoon into a 1 1/2-quart casserole. Top with cheese. Bake at 350° for 30 minutes.
Mix flour, salt and yogurt. Add ice water, one drop at a time, until dough is easy to handle. Divide dough in half. Roll 1/8 inch thick on floured board, being careful not to add too much flour (that makes dough tough). Low-fat crust has 1 g fat in two pie crusts.
Tear bread into 1/2 dollar size pieces. Let dry overnight. Dissolve cubes in water. Combine all ingredients. Mix well. Bake at 350° for about 50 to 60 minutes.
Combine sugar, egg whites, corn syrup and salt in top of large double boiler; add cold water and beat on low speed of electric mixer for 30 seconds or until well blended. Place over boiling water, beating constantly on high speed about 7 minutes or until stiff peaks form. Remove from heat. Add vanilla and beat 2 minutes or until frosting is thick enough to spread. Yields enough for 3 layer cake.
Gently combine water, ammonia and dishwashing liquid. Pour into a well labeled spray container.
Beat butter and shortening at medium speed with an electric mixer until soft and creamy. Gradually add sugars, beating well. Add egg and vanilla; beat well. Combine flour, soda and salt. Gradually add to butter mixture, beating well. Stir in white chocolate and nuts.
Shuck corn and clean up. Cut corn off cobs. Melt margarine in an iron skillet to bubbly. Add corn to skillet. Cook on high, then turn down and cover, stirring often. Add chopped peppers when corn is near done. Add peppers according to your taste for hot.
Blend melted margarine with stuffing and spread half in greased baking dish. Combine all other ingredients except almonds; pour over stuffing mix. Top with other half of stuffing. Sprinkle with almonds. Bake at 325° for 30 minutes.
Beat Crisco 5 to 10 minutes at high speed. Add sugar, 1 cup at	a time. Add flavorings and milk last. Mix until smooth.
Sift together flour, baking powder, baking soda, salt and nutmeg. Beat at medium speed the butter, sugar and egg until light and fluffy. At low speed, mix in milk and vanilla. Gradually add flour mixture, mixing well. Refrigerate several hours. Roll dough 1/4-inch thick and cut with cookie cutters. Place 1 inch apart on lightly greased cookie sheet. Bake at 375° approximately 10 minutes or until golden brown.
In saucepan, melt butter. Mix in flour and salt. Add milk slowly, continually stirring over medium heat until sauce starts to boil. Lower heat and cook until thickened. Add mustard and cheese. Stir over low heat until cheese melts. Mix in cooked macaroni.
Mix chicken, salsa, black beans, and corn. Add chili powder and black pepper. Allow to sit for several hours. Serve over mixed greens. Top with monterey jack cheese. If you have tortilla chips, serve with those. If you have flour tortillas, cook in a very hot skillet with a little olive oil and cut into wedges to accompany the chicken salad.
In large bowl, combine soup, cream, tarragon and pepper. Stir in the noodles and chicken. Transfer to an ungreased 4-quart baking dish. Sprinkle with the Parmesan cheese and paprika.
Combine cheeses in small bowl. Halve each biscuit, forming 20 thin biscuits. Shape each biscuit half in 2 1/4 x 4-inch oval. Place a slice of pepperoni on dough and top with 1 tablespoon cheese mixture. Moisten edges and fold dough over to enclose filling. Pinch to seal. Place on lightly greased baking sheet and bake at 350° for 20 minutes. Serve warm.
Baste turkey with oleo, wrap tightly in foil. Place in covered roaster pan. Bake at 475° for 1 1/2 hours. Turn oven off. Do not open oven door for 8 hours. Turkey will be done and extra juicy. This will not work if oven door is opened.
Mix all ingredients together and pour into a 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Grease glass container, approximately 10 x 10-inch. Place cut rhubarb in pan. Sprinkle with sugar, then sprinkle with strawberry gelatin. Sprinkle with dry cake mix. Gently pour water over all. Drizzle with melted oleo. Bake at 350° approximately 55 minutes. Serve topped with whipped topping or vanilla ice cream.
Mix all ingredients together; store in jar. Put 2 teaspoons in cup, pour boiling water over and stir.
Melt butter; add morsels and heat until morsels melt. Remove from heat and add all other ingredients. Mix well. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Cook berries with sugar and lemon juice for 5 minutes. Butter bread. In a loaf pan, alternate layers of buttered bread and blueberries. Start with the bread and end with a layer of fruit. Bake at 350° for 20 minutes. Chill. Slice and serve with table cream or whipped cream. Serves 8.
Melt chocolate, milk and sugar. Cool. Add egg yolks, one at a time, beating well after each. Add vanilla. Fold in stiffly beaten egg whites (beat egg whites with 1 teaspoon cream of tartar for stiffer egg whites). Pour into baked pie shell. Chill for at least 4 hours. Serve with whipped cream.
Crumble together and spread over pumpkin mix. Bake at 350° for 50 to 60 minutes. Cool, then refrigerate. Cut into squares. Serve with whipped cream or vanilla ice cream.
Drain and pull chicken into small pieces. As soon as the pasta is cooked and drained, stir in cheese. Add rest of ingredients. Place in a greased casserole dish. Sprinkle with crackers and bake at 350° for 30 minutes.
Drain pears. Use 1 cup pear juice with 1 package lime jello. Bring to a boil, then cool. Blend 1/4 cup pear juice with the milk and cream cheese until creamy. Add mashed pears and jello mixture. Fold in the Dream Whip or Cool Whip.
Cut chicken into bite-sized pieces. Works best if slightly frozen. Mix honey and egg white in small bowl. Crush corn flakes really fine and place on a plate or in small bowl. You will need to judge how much you prefer. First dip chicken into honey mixture, then roll into corn flakes. Place on a greased baking sheet. Bake at 350° for 20 to 30 minutes.
Place yeast in 2 cups warm water. Melt butter; cream with sugar in large bowl. Add beaten eggs; add dissolved yeast to mixture. Add flour and stir until well mixed. Place in airtight bowl and keep in refrigerator. Drop by spoonfuls in greased muffin tins. Bake at 350° for 20 minutes or until golden brown. Can keep in refrigerator for a few days. Use as needed.
Place all ingredients in a non-aluminum saucepan. Bring to a boil over medium-high heat. Lower heat to medium. Cover pan and simmer fruit until pears are soft, about 15 minutes. Remove from heat and let sit at room temperature while you prepare the rest.
Place a layer of biscuits in a baking tray, approximately 9 x 13-inches. Top with a layer of applesauce. Add another layer of biscuits and applesauce; end with biscuits. Place in refrigerator for approximately 3 hours. After 3 hours, remove from refrigerator.
Crush Oreo cookies and add butter. Mix well crushed cookies and butter and place in bottom of pan for crust. Press in 9 x 13-inch pan. Mix well Philadelphia cream cheese and powdered sugar, then mix vanilla, pudding and milk together with cheese and powdered sugar. Pour over Oreo crust. Top with Cool Whip.
Put mustard in the bottom of a salad bowl. Stir the first 5 ingredients, whisking constantly. Add vegetable oil and olive oil in a very thin stream. Makes 6 tablespoons of vinaigrette, enough for 10 to 12 cups of salad greens. Use shortly after it is made. Add whatever you like, garlic, anchovies, shallots, sliced mushrooms, chopped capers, etc. May be used on grilled fish or cold roast beef (add horseradish) or chicken.
Boil sugar, cocoa and hot water for five minutes. Cool slightly. Cream butter and powdered sugar and add boiled mixture. Add marshmallows, nuts and egg whites. Crush graham crackers and put in a 9 x 13-inch pan. Pour mixture on top of this. Let stand in refrigerator for 24 hours.
Cream first 4 ingredients. Add eggs and vanilla. Sift together flour, soda and salt. Add to creamed mixture and mix thoroughly. Stir in oats, coconut and chocolate chips. Form into rolls on wax paper. Freeze rolls before slicing. Bake at 350° to 375° for 8 to 10 minutes.
Brown sausage and drain well. Remove crust from bread and cube. Place bread cubes on the bottom of a 9 x 13 pan. Layer the sausage over the bread. Top with cheese. Set aside. In a bowl, beat eggs. Add milk, salt and mustard. Mix well. Pour egg mixture over layers. Let stand overnight in the refrigerator. Bake at 350° for 30 to 45 minutes.
Chop all vegetables really fine in a blender. Mix them together in a large container. Drain any excess water off. Add 1/2 cup canning salt and let set for 2 hours. Drain well. Mix remaining ingredients and pour over mixture, mixing well. Put in a gallon jar and put a white cloth over top of jar. Will keep well in refrigerator for 1 year.
Mix all ingredients well, except rolls. Put 1 tablespoon of mixture into each roll. Roll up and place on cookie sheet. Brush with melted margarine. Bake at 350° for 20 to 25 minutes or until brown.
Cut up chicken into eighths. Combine all the sauce ingredients and marinate chicken pieces for 1/2 hour, turning occasionally.
Cook cauliflower or broccoli for 5 or 6 minutes until just tender; drain well. Mix together the remaining ingredients. Butter 2-quart casserole. Put some sauce mixture on bottom; layer with cauliflower or broccoli and sauce, ending with sauce on top. Sprinkle top with Pepperidge Farm stuffing mix. Bake at 350° for 50 to 60 minutes. Makes 10 to 12 servings.
In heavy skillet, melt butterscotch. Stir constantly over low heat. Stir in noodles and nuts. Mix to coat evenly. Drop by teaspoon on wax paper. Makes 15 to 20 cookies.
Mix all ingredients together and pour into deep 9-inch pie crust. Bake in 350° oven for 50 minutes to 1 hour.
Mix gelatin in hot water until dissolved. Add cream cheese and dissolve, then add marshmallows and dissolve. Finally, add crushed pineapple and put in refrigerator; chill.
Boil first 4 ingredients for 3 minutes on low heat. Add margarine, cool slightly. Add remaining ingredients, mix well and refrigerate overnight. Drop by teaspoon on greased baking sheet. Bake 10 to 12 minutes at 350°.
Combine cooked macaroni, salt, Velveeta, half and half, parmesan cheese and eggs. Place mixture in a buttered casserole dish and bake for 30 minutes at 350 degrees or until top is brown.
In large bowl, beat margarine, sugar and lemon extract until light and fluffy. Lightly spoon flour into measuring cup and level off. Gradually add flour and almonds; mix well. Cover with plastic wrap. Refrigerate at least an hour for easier handling.
In a mixing bowl, combine the first seven ingredients; mix well. Stir in chocolate chips. Coat a 10 inch fluted tube pan with nonstick cooking spray and dust with flour; add batter. Bake at 350° for 45 - 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with confectioners sugar.
In chilled bowl, whip cream until stiff. Fold in sour cream, then sugar and vanilla. Serve over fresh fruit.
Thaw potatoes, mix with onions and soup. Pour into 2-quart casserole. Top with cheese and bake at 350° until bubbly hot.
Tear half of angel food cake into bite size pieces. Place pieces into bottom of 3-quart glass bowl. In bowl, combine pie filling and whipped topping. Drizzle cake pieces with 1/4 cup fruit spread. Then spread half of filling mixture over cake pieces. Layer half of the pineapple, kiwi and strawberries over filling mixture. Tear remaining cake into bite size pieces and place over filling. Repeat layers with remaining ingredients. Cover with plastic wrap and refrigerate at least 4 hours before serving.
Put butter, brown sugar, water and raisins, nuts or apples in a large 10 x 13-inch pan and melt. Spread out rolls into big squares. Spread with a mixture of 3 tablespoons butter, 1/4 cup white sugar and 3 teaspoons cinnamon. Roll up each square jelly roll style. Cut into 1/4. Place in raisin syrup. Bake at 350° for 20 to 25 minutes. Turn out onto serving plate so juice goes through buns.
Prebake pie shell for 5 minutes at 400°. Mix ham, cheese and basil leaves. Spread mustard on bottom of prebaked pie shell. Sprinkle with ham-cheese mixture.
Heat oven to 425°. Grease 12 muffin cups or use paper baking cups. Combine pancake mix, oats, sugar and cinnamon. Add rest of ingredients. Mix only until moistened. Bake 15 to 20 minutes. Makes 1 dozen.
Mix beef and macaroni. Add soups, pizza sauce and spices. Add 1 cup of the cheese and mix. Bake at 350° for 45 minutes, covered. Add the rest of the cheese on top and bake 15 more minutes, uncovered.
Sift together flour, baking soda, baking powder, and salt; set aside. Cream shortening, add sugar gradually, beating thoroughly after each addition. Add vanilla, then well beaten eggs; beat until light and fluffy. Beat in flour mixture alternating with milk. Mix cocoa and hot water to form a smooth paste; beat into batter. Pour into greased and floured pans (3 - 8 inch or 2 - 9 inch) and bake for 30 to 35 minutes at 350°. Cool. Frost with chocolate frosting.
Bring first 4 items to boil over medium heat. Don't mistake air bubbles for boiling. Boil slowly for 5 minutes, stirring constantly. Remove from heat. Stir in chocolate pieces and 1 teaspoon vanilla. Put on foil-covered cookie sheet.
Mix picante sauce and sour cream for sauce topping. Mix cream cheese, chicken, tomatoes, green pepper, onion and sliced olives together. Roll chicken mixture into tortilla shells. Place sauce on top. Bake in oven for 20 minutes at 350°. Then add cheese to top. Bake for another 10 minutes.
In large skillet, brown meat until lightly browned. Add salt. Add drained beans and soup; pour into greased 1 1/2-quart casserole. Make instant mashed potatoes and spoon in mounds over casserole. Bake in a 350° oven for 25 to 30 minutes.
Saute celery, onion and green pepper in margarine. Add milk and cream cheese; stir until cheese is melted. Add meat, 1/4 cup Parmesan cheese and salt; mix well. Combine sauce and noodles; pour into 1 1/2-quart casserole. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 to 30 minutes or until hot. Makes 6 servings.
Heat oven to 425 degrees. Make pastry, mix sugar, flour, and cinnamon. Stir in blueberries. Turn into pastry - lined pie plate; sprinkle w/ lemon juice and dot w/ margarine, cover w/ top crust and bake.
Cook corn in cream in saucepan until heated thoroughly. Stir in salt, sugar and m.s.g. Melt 2 teaspoons oil in small saucepan. Add flour, mixing well. Stir into corn mixture. Cook until slightly thick, stirring frequently. Spoon into casserole. Sprinkle Parmesan	cheese	over top, dot with butter. Bake at 350° for 25 minutes. Serves 8 to 10 people.
Combine ingredients. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 8 minutes.