HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the broiler (these are difficult to cook on an outdoor grill). In a medium frying pan, heat oil over high heat. Add mushrooms, zucchini and onion; cook until the vegetables are softened and the liquid evaporates, 5 to 6 minutes. Add garlic and 1 tablespoon of the steak sauce and cook until the steak sauce begins to evaporate, 1 to 2 minutes. Stir in the parsley, basil and oregano, remove pan from heat and allow mixture to cool. In a large bowl, beat together the Ricotta cheese and egg until smooth. Add cooled vegetable mixture, wheat germ, oats and remaining steak sauce. Mix to blend well. Divide mixture in fourths, shaping each portion into a 1 1/4-inch thick patty. Place patties on a foil-lined cookie sheet. Cover with plastic wrap and chill until firm, at least 1 hour. Set patties on broiler pan or a foil-lined cookie sheet and cook, turning once, until done, 6 to 7 minutes per side. The outside should be well browned and burgers should feel firm to the touch. Split rolls and toast. Serve burgers in toasted rolls with lettuce and tomatoes.
Dissolve jello in water, add flour, oil and unbeaten eggs to cake mix, beat with mixer at medium speed until smooth; add strawberries, beat 1 minute. Pour in 9 x 13 greased and floured pan. Bake at 350 F for 30-35 minutes.
Heat oven to	350°. Saute onions and green pepper in fat until onions turn yellow.	Add meat and fry until mixture falls apart. Stir in rest of ingredients. Pour into greased 2-quart baking dish; cover and bake for 1 hour. Remove lid the last 15 minutes.
Mix all together. Pour into Bundt pan. Bake at 350° for 50 to 55 minutes.
Wash and stem cherries. Place all in a large jar or bottle. Cover tightly and up-end jar daily until all sugar is dissolved. Place in cool dark place for at least 2 months. Serve in liqueur glasses. Yield: 1 quart.
Combine milk and cocoa in a saucepan. Cook and beat over low heat until cocoa is dissolved. Add butter, fructose, salt and vanilla. Bring to a boil. Reduce heat and cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes. Divide dough in half; roll each half into an 8-inch long tube. Roll each tube in the finely chopped nuts. Wrap in waxed paper and chill overnight. Cut into 1/4-inch slices.
Mix pumpkin, eggs and oil. Mix dry ingredients and stir in alternately with water. Bake in a greased loaf pan for 50 to 60 minutes at 350°.
In a small mixing bowl stir together whipped topping, milk, cocoa and vanilla. Beat on high speed of mixer about 4 minutes or until soft peaks form. Spread on cake.
Preheat oven to 425°. Mix oat bran cereal, brown sugar and baking powder in large bowl. Mix skim milk, first can of pineapple, eggs and oil in bowl or blender. Then add to dry ingredients. Drain second can of pineapple and add to mixture. Line muffin pan with paper baking cups and fill with batter. Bake 17 minutes. Makes 12 muffins.
Cream the butter with sugar. Add egg yolks and mix well. Sift flour with spices. Add dry ingredients.
For sauce: In small saucepan, cook onion, garlic and chili powder in margarine until tender. Stir in tomato sauce, vinegar, honey, salt and pepper. Bring to boiling, stirring constantly. Boil 5 minutes or until sauce is slightly thickened.
Put shrimp in a big old pot, then put oysters in. I think biscuits go in the pot next. Then you put in a fish. Cut and peel one apple and orange and put in pot. Stir. Add 1 bag of corn and taters. Cook 1 or 2 hours, then eat it.
Brown sausage and drain. Saute celery in butter until soft. Mix all together in a Dutch oven and heat.
Cook all ingredients until thick. Pour into baked pie shell and put oleomargarine on top and brown.
Roll, then cut cookies. Bake at 350° for 8 to 10 minutes. Makes 6 dozen.
Cook noodles 10 minutes. Brown beef in hot shortening. Add remaining ingredients. Heat slowly until bouillon cube is dissolved. Stir in noodles. Pour into greased 9 x 13-inch pan. Bake 1 hour at 350°. Makes 10 servings.
Mix cheese, sour cream, milk and beef. Add seasonings and mix. Put in baking dish. Saute pecans in small amount of butter. Sprinkle on top of dip. Bake 20 minutes at 350°. Serve hot with crackers.
When oil is hot, throw in minced garlic. When it's starting to get brownish, add sliced mushrooms. Cook mushrooms at medium heat until almost done. Then add crushed hot red peppers, salt and sherry wine according to taste. Let it boil on high heat for 5 to 7 more minutes.
Soften yeast in 2 tablespoons warm water. Set aside. Pour remaining cup of warm water into a large bowl. Blend in 2 cups flour and 1 teaspoon salt. Stir softened yeast and add to flour-water mixture, mixing well. Add about 1 cup flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough.
Marinate for 24 hours. Grill over charcoal. Serve on a saute of mixed kula greens.
Preheat oven to 400°. Grease 2-quart casserole. In bowl, combine potatoes, cheese, onion, parsley and bread crumbs; mix well. Turn into casserole. Blend salt, pepper, butter or margarine and milk. Pour over potato mixture. Sprinkle with cornflakes. Bake in preheated oven for 30 minutes. Serves 6.
Combine flour, salt and Crisco. Use pastry cutter to mix until crumbly. Add water. Mix well. Refrigerate 1 hour.
Brown pork chops in frying pan with onion (chopped or diced). Drain fat. Remove pork chops. Add remaining ingredients to frying pan. Place pork chops back in pan on top of rice. Cover and simmer 45 minutes.
Add all ingredients together. Bake at 350° for 45 minutes to 1 hour.
Mix cream cheese and sour cream. Add taco seasoning mix. Spread in a shallow dish. Top with shredded lettuce, shredded cheese, tomatoes and olives. Serve with nacho chips.
Preheat oven to 375°. Combine flour, soda and salt and set aside. In large bowl, combine peanut butter, sugar and shortening. Beat until creamy. Add eggs, one at a time and beat well after each addition. Add vanilla. Gradually add flour mixture and blend well. Stir in chocolate chips and optional raisins. Shape into walnut-sized balls and press down gently on cookie sheet, retaining round shape. Bake 10 to 12 minutes at 375°.
Mix all together and pour in a floured and greased tube pan. Bake at 350° for 60 minutes.
Peel shrimp, leaving tails intact; devein. Combine pancake mix and beer in a small bowl; stir until smooth. Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels. Yield: 4 appetizer servings.
Pour the Mazola, Karo and milk into a mixing bowl. Add the soda dissolved in one tablespoon of boiling water. Beat in the cornmeal, salt and raisins. Transfer to three 1-pound baking powder cans or 1 large mold oiled with Mazola. Steam for an hour and a half for the small molds or 4 hours for the large one. Serve with butter or with heated Karo (orange label).
Fry salt pork until crisp. Saute onions. Add to boiling water along with potatoes and tomato soup. Cook for 1 1/2 hours. Turn off stove; add quahogs and juice.
Cream sugar and eggs. Add oil slowly and mix well. Sift flours and soda together; add to egg mixture a little at a time and mix well. Add apples, nuts and coconut. Pour into a greased long pan and bake at 325° for about 1 hour or until tested done.
Slit wieners and stuff with cheese. Roll in crescent rolls. Bake for 25 minutes at 300°. Serve with mustard or ketchup. Great lunchtime snack.
Cut off excess fat from pork chops. Let fat melt in skillet until you have about 1 tablespoon melted. Remove unmelted pieces of fat. Brown pork chops on each side in melted fat. Pour off excess fat. Mix together rest of ingredients and pour over pork chops. Cover and reduce heat to simmer until done, about 1 hour. Serve hot. Liquid may be thickened with cornstarch and served with pork chops. Serves 4.
Saute onion, then add all ingredients, including rice. Salt and pepper to taste. Bake in a buttered casserole dish (2 1/2 or 3-quart) for 30 minutes at 300°.
Fry bacon; retain grease. Crumble bacon and set aside. Saute onion and green pepper in grease. Add other ingredients. Cover and simmer for 20 minutes. Place crumbled bacon on top in serving bowl.
Mix eggs, oil, sugar, cinnamon, baby food, baking soda and flour together. Pour into a greased and floured 9 x 13-inch pan.
Cut chilies into strips and place in bottom of casserole dish. Cover with cheese. Mix rest of ingredients in bowl and pour over cheese. Top with tomatoes and olives. Bake for 40 minutes in a 350° oven.
Brown chops; set aside. In casserole dish, mix onion soup mix, rice and mushroom soup. Add dissolved bouillon cube; mix together. Lay pork chops on top. Bake, covered, at 325° for 1 hour and 15 minutes.
In a large bowl, mix the graham crackers, pecans, coconut and raisins. On very low heat, mix the marshmallows in sweetened condensed milk. Mix thoroughly with dry ingredients. Press into foil lined dish. Stores in refrigerator for weeks.
Put all ingredients into blender and blend until smooth. Place desired amount on top of baked potato and sprinkle with paprika.
Dissolve jello in 2 cups boiling water. Cool, but do not chill. Add sherbet, softened, to jello mixture. Drain the mandarin oranges; add to jello sherbet mixture. Stir well. Pour into 13 x 8-inch Pyrex dish. Chill well for several hours or until firm. Cut in serving pieces.
Beat peanut butter and margarine with an electric mixer until soft. Add brown sugar, half the flour, egg whites, milk and baking soda. Beat until well combined; stir in remaining flour, rolled oats and apple. Bake at 350° for 12 to 14 minutes on an ungreased cookie sheet.
Dissolve jello in water. Stir in sherbet and remaining ingredients. Put in 9 x 12-inch pan and congeal.
Bring sugar and water to boil; add berries. When they come to a rolling boil, cook 15 minutes. Do not stir, but shake pan while berries are cooking. Pour into shallow pan and let stand 24 hours. It is best to shake pan occasionally while berries are cooling. This will let the juice seep into the berries and make them real plump. Medium size whole berries are best. Yields 4 pints.
Chop cabbage and onions. Bag and refrigerate. Saute, brown and cool oleo, noodles, sesame seed and almonds. Boil sugar, vinegar, oil and soy sauce for 1 minute and cool. Mix together when ready to serve.
Boil together the first 6 ingredients for 10 minutes. Add a pinch of salt and set aside to cool. When cool, add eggs, vanilla, flour, soda and oatmeal. Mix well. Drop by spoonful onto slightly greased cookie sheet. Bake in a 375° oven for 10 minutes.
In a mixing bowl combine cake and pudding mixes, sour cream, eggs, oil and water. Beat on low speed for 2 minutes. Fold in grated chocolate, chocolate chips and chopped pecans. Transfer to a greased and floured 10 inch fluted tube pan. Bake at 350° for 1 hour. Cool for 10 minutes before removing from pan. Drizzle with frosting and garnish with pecan halves.
Thoroughly mix the dry yeast with 1/3 of the flour and all the other ingredients. Heat milk with margarine over low heat until very warm (120° to 130°). Add liquids to dry ingredients. Beat 2 minutes at medium speed on electric mixer. Add 1/2 cup of flour. Add eggs and beat on high speed 2 minutes. Add fruit and stir in additional flour. Let rise until doubled in size. Shape into 3 round loaves; let rise and then bake at 375° for 25 to 30 minutes.
Preheat oven to 350°. Place stick of butter in a loaf style casserole dish and place in oven to melt. In a large bowl, mix sugar, flour, milk, egg and vanilla. Fold in fruit. Remove casserole dish from oven. Pour batter into dish, do not stir. Bake for 30 minutes. Good served with whipped cream or ice cream.
Cover potatoes with water and salt. Bring potatoes to boil, then cook on medium heat. Cook potatoes and chopped onion until potatoes are tender. Add 2 cups milk and cubed or grated cheese. Do not boil. When cheese is melted, add rest of milk. Cook bacon until crisp. Crumble on pot of soup. Stir. Season to taste with salt and pepper.
Using microwave-proof pan, pour corn syrup and sugar in and stir slightly. Microwave for 4 minutes. Stir in 1 cup nuts and microwave for 3 to 5 more minutes. Stir in salt, butter and vanilla. Microwave for 1 to 2 more minutes. Remove from microwave and stir in baking soda. Pour immediately onto a buttered cookie sheet. Let set until cool and firm, then break into pieces.
Wash kanten and strip. Add water; boil until kanten dissolves.	 Add sugar;	boil again.	Add koshian	or tsubushian. Cook on low or medium heat for 20 to 30 minutes. Pour into pan and refrigerate.
Mix confectioners sugar, cracker crumbs and peanut butter in a medium sized bowl until blended. Scrape into ungreased 9 x 13-inch baking dish and press into an even layer. Spread melted chocolate over top. Refrigerate at least 2 hours, until chocolate is firm. Let stand at room temperature, about 15 minutes, before cutting into bars.
Arrange lettuce in bottom of a 9 x 13-inch pan. In layers, add other vegetables. Do not toss. Spread mayonnaise evenly over layer of peas. Sprinkle with bacon over salad before serving. Cut into squares.
Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf. Bring to a boil; stir once or twice. Reduce heat; simmer, uncovered, 10 to 15 minutes. Add chicken; simmer, uncovered, 5 to 10 minutes or until chicken is cooked. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish with lime slices. Makes 8 servings.
Grease and flour loaf pan. Beat first 5 ingredients. Add remaining dry ingredients all at once. Mix by hand just until blended. Bake at 350° for about an hour. Makes 1 large loaf or 4 individual loaves.
Brown beef and drain. Add can of taco sauce. In bowl, toss the following: lettuce, bell pepper, tomato, celery, olives and grated cheese. Add Thousand Island dressing. Spoon hot meat mixture over all; toss. Serve with corn chips. Main dish that serves 6.
Combine all ingredients; blend well. Bake in preheated oven at 400° for 30 minutes. Serve with whipped cream.
Cook and sweeten 1 pint blackberries; set aside. Cook until thick milk, eggs, flour and sugar. Add salt and vanilla wafers. Layer of berries, layer of cooked mixture. Cover with meringue.
Crumble cooled baked cake. Layer half of the cake crumbs in a clear punch bowl. Top with 1/2 of the pie filling, 1/2 pudding, 1/2 pineapple, 1/2 bananas and 1/2 Cool Whip. Repeat layers, using remaining 1/2 of each ingredient. Garnish with pecans, coconut and cherries. Serves 20.
Cream butter and sugar. Add eggs and beat 1 minute. Add pineapple and fold in bread. Bake in buttered 2-cup casserole for 1 hour at 350°, uncovered. Great accompaniment with ham.
Scald milk. Mix cocoa, sugar, salt and flour. Add to scalded milk. Cook and stir until mixture thickens. Remove from heat. Add the butter and vanilla to the pudding.
Cream shortening with sugar. Stir in boiling water. Cool to lukewarm. Dissolve yeast in lukewarm water and allow to proof (5 minutes). Add water, yeast mix and beaten eggs to shortening mix.
Beat butter, sugar and vanilla until creamy. Add beaten eggs. Sift in dry ingredients. Stir in chocolate chips. Heat oven to 375°.
Prepare noodles as directed. While noodles are cooking, in a medium saucepan, place butter and cream over medium heat, stirring constantly, until mix bubbles for 2 minutes. Gradually stir in Parmesan cheese until blended and fairly smooth; do not put back on heat as the sauce will get lumpy and cheese will get tough. Serve over noodles and garnish with parsley.
Heat oven to 375°. Prepare hamburger and taco seasoning as directed. Stir in beans. Simmer over medium heat until hot, stirring occasionally. Heat tortillas until warm and flexible. Spoon 1/3 cup hot filling down center of each warm tortilla. Roll up and place seam down in 13 x 9-inch baking dish. Pour enchilada sauce evenly over them. Sprinkle with cheese. Bake at 375° for 10 to 15 minutes.
Preheat oven to 350°. Grease and flour 7 x 11-inch pan. Melt margarine in saucepan with brown sugar; stir together. Let it come to a boil, then let it bubble for 2 to 3 minutes (on low to medium heat). Remove from stove and let it cool about 10 minutes. Add eggs and stir well. Then add vanilla and stir, then add flour and baking powder and stir. If using nuts, add now. Scrape into baking dish; add butterscotch bits (about 1/2 cup) to top of batter. Bake 30 to 35 minutes.
Mix oats in boiling water with butter and let set while preparing the other ingredients. Add oats and bake at 375° for 30 minutes.
Mix all ingredients together in bowl. Open each English muffin and spread mixture on each half. Place each piece on cookie pan. Broil until golden and bubbly. Cut each English muffin into quarters. Each muffin makes 8 pieces. Serve warm.
Combine sugars and cream into margarine. Add dry ingredients alternately with buttermilk. Add dates, raisins, nuts, chocolate chips of choice. Bake 15 minutes at 350°. Makes 15 dozen.
For bottom layer: Sift together the 1/2 cup flour, the soda and the first 1/4 teaspoon salt; mix with rolled oats and the brown sugar. Stir in 6 tablespoons melted butter or margarine. Pat mixture in 11 x 7 x 1 1/2-inch baking pan; bake in moderate oven (350°) for 10 minutes.
Mix stuffing, butter and mayonnaise. Add chicken and soup. Press into a 9 x 13-inch pan and bake at 325° for 45 minutes. Serves 10 to 12 people.
Preheat oven to 350 degrees. Grease and flour 9x9 cake pan or line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally, stir in the milk until batter is smooth. Pour or spoon batter into the pan. Bake for 30-40 minutes. For cupcakes, bake 20-25 minutes. Cake is done when it springs back to the touch.
Mix all ingredients together. Shape into patties. Fry in oil. Place in baking dish. Cover with tomato sauce if desired. Bake at 350° for 1/2 hour.
Prepare jello according to the directions on the box. Prepare Dream Whip according to the directions on its box. Fold Dream Whip into partly set jello. Add all remaining ingredients and chill until firm.
Preheat oven to 350°. Spray a pan with Pam. Spread potatoes in bottom of pan. Melt the butter, stir in the soup and onion. Cook until bubbling. Remove from heat and stir in cheese, reserving some for topping. Pour over potatoes and sprinkle cheese over top. Bake uncovered for 45 minutes to 1 hour. The potatoes should be tender.
Combine ground beef, bell pepper and onion. Cook over medium heat until browned, covered. Add tomato sauce, water, tomato paste, water, salt, brown sugar, mushrooms and spice mix from dinner box. Break spaghetti from dinner box into 2-inch pieces and cook 10 to 12 minutes. Drain and add to meat mixture. Simmer, covered, for 15 minutes.
Combine all ingredients, mix lightly. Cover and chill for at least 2 hours. Can be eaten hot or cold.
You will also need a 2 x 4-inch board covered with foil, 4 to 6-feet long.
Combine all ingredients in blender or food processor. Thicken with more bananas or yogurt. Or thin with more fruit juice. Float fresh mint on top or violets. Use on picnics or summer lunches. Goes great with quiche and a tossed salad.
Melt margarine in 6-quart Dutch oven over medium heat. Cover and cook garlic, celery, carrot and onion in margarine 10 minutes, stirring occasionally. Stir in broth and water. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender. Stir in parsley, pepper and nutmeg. Cover and simmer 10 minutes. Sprinkle each serving with Parmesan cheese.
Brown meat and onion. Heat soups, Milnot, enchilada sauce and chili powder to boiling. In large dish, layer 1/2 bag chips; spread meat mixture over chips. Sprinkle 3/4 cheese. Pour sauce over all. Top with more Doritos and rest of cheese. Bake 30 minutes at 350°.
Combine the first 5 ingredients in a large mixing bowl. Add egg and buttermilk. Mix well. Stir in raisins and nuts, if desired. Spoon into a greased and floured loaf pan. Bake at 350° for about 35 to 40 minutes.
Combine eggs, milk, bread crumbs, onion, salt, chili powder and peppers. Add ground beef and mix well. Put mixture into 8 1/4 x 1 1/4-inch round baking dish. Bake at 350° for 60 minutes. Drain off excess fat. Combine catsup, brown sugar and mustard; spread over meat loaf. Rrturn to oven for 10 minutes more. Cut into wedges to serve.
Mix first four ingredients. Cut up chicken; roll in flour mixture and brown in butter until browned on both sides. Place in a baking dish and cover "bottom of dish" with water. Bake at 350° for 1 hour until tender.
Mix all together and place in a pie plate. Cover with shredded Monterey Jack cheese and Cheddar cheese. Bake at 350° for 30 minutes. Serve with nacho chips.
In large bowl, toss potatoes, shallots, 4 tablespoons oil, bay leaf, dried thyme, garlic salt and pepper. Spread in oiled large roasting pan. Roast at 375°. Shake pan every 5 to 10 minutes for 25 minutes. In bowl, toss squash with remaining 1 tablespoon oil, salt and pepper; add to pan. Roast vegetables; shake pan for 10 to 20 minutes, until tender. Discard bay leaf. Season as desired. Serves 8.
Line bottom and sides of 9-inch pie plate with cookies. Blend milk and ice cream in medium bowl. Add pie filling mix. Beat with wire whisk or at low speed of electric mixer until blended, 1 to 2 minutes. Pour immediately into pie plate. Chill until set, about 3 hours. Garnish with whipped topping if desired. Makes 8 servings. Preparation Time: 15 minutes.
Heat liquids, sugar and salt to near boiling and pour over cabbage mixture. Do not stir until cool. Will keep in refrigerator for weeks.
Beat eggs and sugar, oil, zucchini and vanilla. Sift flour, soda, salt, baking powder and cinnamon. Add to egg and sugar mixture. Add nuts and blend well. This makes 2 cakes. I use two 9 x 13-inch glass dishes or a Bundt pan and a small tube pan.
In cup, blend soy sauce, cornstarch and 1 cup water until smooth; set aside. In Dutch oven or wok, stir-fry chicken and pepper strips in very hot oil until lightly browned. Stir in soy sauce mixture and cook until sauce boils. Add broccoli and bamboo shoots, stirring to break up broccoli. Reduce heat and simmer 5 to 8 minutes or just until broccoli is tender-crisp. Serve with rice. Serves 4.
Mix all ingredients together in a large bowl and level. Place in refrigerator overnight and mix again in the morning. Let set 2 days. Mix burger and place between 2 sheets of waxed paper. Roll the burger out to desired thickness. Put in freezer until it hardens, then remove and cut in strips. Place in dehydrator overnight or until done.
Quarter tomatoes and grate the cheese. Fry meat, onion, pepper and garlic; drain. Add beans, seasoning and tomatoes. Line 9-inch baking dish with 6 tortillas, slightly overlapped. Top with 1/2 meat mix. Add 1/3 of cheese. Repeat layers. Top with remaining tortillas, sauce and cheese.
Beat jello, pineapple with juice and sugar until jello and sugar has melted. Let cool. Then fold in whipped topping, buttermilk and chopped nuts. Refrigerate until firm.
Mix sugar, milk, margarine and vanilla in heavy pot. Boil 9 minutes on medium-high heat, stirring constantly. Remove from heat and add peanut butter. Mix well, then add marshmallow cream. Mix well and pour in 9 x 13 buttered dish. Cool and cut in squares.
Dip chicken in milk and coat with bread crumbs. Lightly fry in olive oil for 3 minutes. Place in casserole dish. Sprinkle with grated cheese. Pour some of the sauce over and sprinkle additional grated Parmesan cheese on top. Bake for 45 minutes at 350° and serve with angel hair pasta.
In large bowl combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, eggs and butter. Mix just until dry ingredients are moistened. Batter will be lumpy. Do not overbeat. Spoon batter into 12 greased muffin cups. Bake at 400° for 25 minutes. Makes 12 muffins.