HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat. Add pepper and onion. Cook until tender. Drain fat. Add tomatoes and water. Cook for 10 minutes. Add rice and cook slowly for 20 minutes.
Preheat oven to 350°. Combine all ingredients and mix well. Press firmly into ungreased 8 x 4 x 2-inch pan. Bake about 1 hour. Let stand 10 minutes before slicing.
Cook sugar, water, cornstarch and food color until clear. Add Jell-O and cool. Fill pie shell with whole strawberries and pour filling over. Chill and serve with whipped topping.
Mix all ingredients together. Bake at 350° for 30 to 45 minutes.
Line an 8 or 9-inch square pan with foil; butter foil. In heavy 4-quart saucepan, stir together sugar, cocoa and salt; stir in milk and cook over medium heat, stirring constantly, until mixture comes to full rolling boil, without stirring, to 234° or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. Remove from heat. Add butter and vanilla; don't stir. Cool at room temperature to 110° (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Spread quickly into prepared pan; cool, then cut into squares.
Pinch biscuits in half. Wrap quartered apples in half a biscuit. Place in dish. Sprinkle with cinnamon. Put 1 cup of sugar and water over dumplings. Cut up butter in chunks and sprinkle over dumplings. Bake slowly at 350° until brown.
Combine first 5 ingredients. Stir in pecans. Shred enough zucchini to measure 2 cups. Combine zucchini and remaining ingredients. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
Boil lemon juice, water and sugar; cool. Cut one large banana and put in mixture. Pour over fruit; put kiwi on top. You can put cherries in the middle.
Preheat oven to 350°. Mix all ingredients. Pour in baking dish. Spread catsup on top. Bake 1 hour and 15 minutes.
Cook broccoli and chop if needed. Combine first five ingredients together and pour into casserole dish sprayed with Pam cooking spray. Crush crackers in hand and pour melted margarine over them. Stir to cover crackers well with margarine. Bake for 30 minutes at 350°. Do not cover. Serves 4 to 6 people.
Skin chicken. Boil unsalted. Cool and pull from bones. Place layer of chicken in casserole dish, then a layer of stuffing mix. Dilute mushroom soup with 1 can of chicken broth. Spoon mushroom soup over layer of stuffing mix; use about half of it. Then place another 2 layers. Spoon remaining mushroom soup. Place another 2 layers. Let stuffing mix be on top. Dilute the cream of chicken soup with can of chicken broth. Spoon all on top layer. It is best to add more chicken broth on the layers of stuffing for moisture. Cook in a 350° oven for 45 minutes or until brown.
In small saucepan, mix cornstarch and water. Add the jam, lemon juice and sugar. Bring to a boil. Cook and stir for 1 to 2 minutes; reduce heat. Add peaches and heat through. Serve warm over ice cream. Yield: 3/4 cup.
Preheat oven to 375°. Measure flour, baking powder, soda and salt into a bowl; stir with a fork to mix. Cream butter until fluffy; beat in egg, milk and lemon juice. Stir in flour mixture; stir in cranberries and walnuts. Drop dough by teaspoons about 1 inch apart onto greased baking sheet. Bake 15 minutes or until firm and golden. Remove from cookie sheets to wire racks; cool. Yields about 8 dozen cookies.
Mix all ingredients but chicken. Pour liquid in a gallon size plastic bag with zipper seal. Place wings in bag. Seal the bag to coat the wings. Place bag in 9 x 13-inch pan and marinate overnight. Pour contents of bag in pan and bake 1 hour in 375° oven. After 1 hour, drain the liquid from the pan and bake for another 15 minutes. Remove and serve hot.
Wash and dry pumpkin; slice off top and reserve for top. Scrape out seeds. Mix remainder of ingredients and fill pumpkin. Place lid on pumpkin; place on a cookie sheet. Bake at 350° until apples are tender, checking for doneness at 40 minutes, although it may take up to 1 hour and 45 minutes, depending on size of the pumpkin. Casserole may be served hot or cold with roast pork, ham or poultry. Serve from the shell, spooning some pumpkin with each portion. Top with sour cream if desired.
Beat egg well. Then add the rest of the ingredients. Beat real good with mixer, then add 1/2 pint of whipping cream. Mix on low speed. Can double recipe using same amount of whipping cream.
Put all ingredients on a board and work together until the mixture does not stick. Form a large ball; cut into 4 pieces. Roll each one in a long roll; slice 30 pieces from each roll. Roll each slice in a crescent shape. Bake in moderate oven at 350° until set but not brown (about 10 to 12 minutes). Take off cookie sheet and while warm roll in sugar. Yields about 5 or 6 dozen.
Mix together and store in covered plastic container. When you want to use, put 1/3 cup mix in cup with hot water.
Fresh grape leaves must be washed and blanched for 1 minute in hot water to make them pliable. Combine half of the lemon juice with the chickpeas, onions, rice, scallions, parsley, mint and seasonings. Mix thoroughly. Place a generous teaspoon of the mixture on a grape leaf, veined or under side up. Roll from stem end, tucking in the sides. Place extra leaves at the bottom of the cooking pot to keep grape leaves from splitting. Pack the rolled leaves evenly and snugly over the loose leaves at bottom and add enough water to cover. An inverted dish on top will help keep leaves from spreading. Simmer on top of stove for about 35 minutes or until rice is cooked.
Put first 4 ingredients in a saucepan. Stir gently over low heat until butter melts and sugar dissolves. Continue to cook until mixture is rather brown or a little, tested in cold water, is very brittle. Pour into a buttered, oblong pan (we use an 11 1/2 x 7 1/2 x 7/8-inch pan). While this is still hot (after about 3 minutes), place chocolate bars on top of mixture. Then, sprinkle with nuts. When candy is cold, break into pieces.
Blend cream cheese, sour cream, mayonnaise, lemon, 1/2 cup milk, Worcestershire sauce, mustard, garlic salt and 1/2 cup Cheddar cheese. Add more milk if necessary to make creamy. Add crab and blend. Place in 2-quart oblong baking dish. Sprinkle remaining 1/2 cup Cheddar cheese on top and sprinkle with paprika. Bake in preheated 350° oven for 30 minutes, until crusty brown and bubbly on top.
Mix cream cheese and milk until well blended. Gradually add sugar. Stir in chocolate, vanilla, and salt. Fold in marshmallows. Drop rounded teaspoons of mixture into coconut; toss until well covered. Place on baking sheet and chill until firm. Makes 4 dozen.
Cut the cooked potato in half lengthwise and scoop the insides into a bowl. Mash in the cheese, milk, butter, salt and pepper, then spoon the mixture back into the potato skin. Warm for 2 minutes on High in the microwave. Decorate the halves with an extra sprinkle of cheese, then add carrot stick masts, red or yellow pepper sails and broccoli sailors.
Place pieces skin side	up, not touching, in greased shallow pan. Sprinkle with rest of melted butter and crumbs. Bake at 375° about 1 hour.	Do not turn.
Drain salmon and remove bones. Combine salmon with cream cheese, mashing together with fork until blended. Stir in lemon juice, onion, salt, pepper and liquid smoke. Mix well. Add pecans and 1 tablespoon parsley until well combined. Transfer to serving dish. Chill. Sprinkle with parsley, green onions and green peppers. Serve with crackers of your choice. Makes about 1 1/2 cups spread.
1. Heat 5 quarts of water to a boil. Cook cavatelli until al dente (approximately 8 minutes). Drain and set aside.
Drain liquid from olives. Mince garlic and add to olives. Fill to top with olive oil. Marinate in refrigerator for a couple of days or until ready to use.
Preheat oven to 350°. Spread 1/2 the tomato sauce in the bottom of a 9 x 13 baking dish. Lay 3 lasagna sheets side by side, leaving an inch around the edges to allow for expansion. Combine Ricotta, egg, spinach, Parmesan and salt in large bowl and mix thoroughly. Spread 1/2 the Ricotta mixture over the noodles. Press the artichokes evenly over the cheese. Top with 1/3 of Mozzarella. Lay 3 more noodles on top. Add the remaining Ricotta mixture and cover with another 1/3 of Mozzarella. Top with remaining 3 lasagna noodles and cover with remaining tomato sauce. Top with the rest of the Mozzarella. Cover loosely with a foil tent and bake 35 to 40 minutes. Uncover the last 5 or 10 minutes to let cheese color slightly. Let stand for 5 minutes before cutting.
Brown onion and hamburger in skillet; drain. Place smashed Doritos in bottom of 9 x 13-inch dish. Combine tomato sauce, red beans, taco sauce and green chiles and tomatoes with hamburger. Pour over Doritos. Bake for 30 minutes in a 350° oven. Place cheese on top and bake for another 10 minutes. Serves 8 to 10.
Combine in 2-quart saucepan over medium heat sugar, corn syrup and water. Heat until hard crack stage. Remove from heat. Add optional ingredients if desired. Let stand 1 minute. Pour into greased miniature muffin pan. Put popsicle stick for each lollipop.
Soak seaweed thoroughly in water. Rinse with cold water and cut into strips, then blanch. Set aside. Toast wheat germ until golden brown. Heat 1 tablespoon oil to saute shredded carrots and pour in water. Add seaweed and Japanese bean paste (miso soup base). Boil until soup is thick. Add sesame oil and pepper. Splash in the wheat germ. Stir well and serve.
Saute chicken in oil for 5 minutes; combine paprika and next 7 ingredients. Add to skillet for 1 minute, until chicken is cooked. Combine bouillon with 1 cup hot water; add cornstarch. Add to chicken mixture. Cook until slightly thickened. Add mushrooms and scallions; stir in parsley.
Brown hamburg. Mix peas, celery soup, milk and browned hamburg. Place in a 9 x 13-inch cake pan. Spread Tater Tots over top. Bake at 350° for 40 minutes.
Cook rice according to directions, adding butter, bouillon cubes and cumin, but omitting salt. Peel, seed and coarsely chop avocado. Stir in rice with picante sauce and green onions. Serve cold with additional picante sauce.
Slice apples thin and place in a buttered 8-inch square dish. Mix together cinnamon and nutmeg. Sprinkle on top of apples. Cut each slice of bread into 4 strips. Arrange the 16 bread strips on top of the apples and spices. Combine the other ingredients, mixing well. Pour over bread. Bake at 350° for 45 to 50 minutes. Quick and easy dessert.
Mix together all ingredients until smooth. Grease an 8-inch skillet lightly with 1 teaspoon vegetable shortening, heat, pour enough batter to coat bottom. Tilt skillet to cover evenly and cook until delicate brown. Loosen and remove with spatula. Continue until all batter is used up.
Spread beans on bottom of 8 x 11 1/2-dish. Cover with corn, then onions. Mix soup and sour cream and spread over layers. Add cheese. Mix butter and crackers; spread over cheese. Bake at 350° for 30 minutes and then, uncovered, for 15 minutes.
Melt chocolate chips with 14 ounces of almond bark in a large saucepan over low heat, stirring until smooth. Remove from heat. Stir marshmallows, cereal and peanuts together. Pour into greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth. Drizzle over coconut. Chill until firm. Store at room temperature.
In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour condensed milk evenly over crumbs. Top with chips; press down firmly. Bake for 25 to 30 minutes or until lightly browned at 350°. Cool and cut into bars. Makes 34 to 36 bars.
Beat at high speed for 2minutes. Bake at 350° for 30 to 35 minutes.
Preheat oven to 400°. In a large bowl, pour boiling water over sugar, Crisco and salt; let cool. Meanwhile, dissolve yeast in lukewarm water and let set 5 minutes. Stir in 1 tablespoon sugar; add to cooled water mixture. Beat eggs thoroughly and put into water mixture. Mix 4 scant cups of flour into water and mix with mixer. Add 4 more scant cups of flour and stir by hand.
Combine pudding, sour cream and milk. Pour over pieces of shredded angel food cake in glass baking dish. Top with cherries, etc. Refrigerate and serve.
Sift into bowl and set aside the flour, baking soda, cinnamon, nutmeg, salt and cloves. Cream shortening, brown sugar and white sugar. Add to creamed ingredients the egg and applesauce. Add sifted flour mixture that was set aside, raisins and nuts. Bake at 400° for 8 to 10 minutes on greased cookie sheets. Sprinkle with powdered sugar.
In 8x12 pan pour melted stick of butter and then add remaining ingredients in order given. Pour Eagle Brand milk over top. Do not stir. Bake 325° for 30 minutes.
Wash and cut up lettuce and put in salad bowl. Sprinkle Parmesan cheese and croutons over lettuce. Pour desired amount of dressing over that and toss.
Wash strawberries and clean them. Mix grapes, oranges, pineapple chunks, apples, strawberries, fruit cocktail, lemon juice, cantaloupe and honeydew together.	Toss lightly. May be served on salad greens or lettuce bed.
Melt margarine in 9 x 11-inch pan. Add pecans and coconut. Mix cake mix as directed on box. Add to the top of butter, pecans and coconut mixture. Bake as directed on box.
About 1 1/4 hours before serving, preheat oven to 350°. Grease a 9 x 13-inch baking dish. Spread pineapple with its heavy syrup evenly in dish. Spoon cherry next. Sprinkle dry cake mix, then pecans over fruit. Cut margarine into thin slices. Place over all ingredients in pan. Bake at 350° for 50 minutes or until golden. Serve warm. Yields 12 servings.
Mix cornflakes and butter together. Grease 9 x 13 pan. Mix all other ingredients together and place in pan. Top with cornflake mixture and bake at 350° for 50 to 60 minutes.
Mix first 4 ingredients until smooth. Stir in beans. Combine dry ingredients and blend with first mixture. Fold in raisins. Pour into 2 large or 3 to 4 small greased loaf pans. Bake at 325° for 45 minutes or until done.
Preheat oven to 375°. Spray casserole dish with Pam. Pour corn into large bowl. Mix sugar and flour together and stir into corn. Melt butter and add to mixture. Add milk and beaten eggs. Stir with fork. Bake uncovered approximately 45 minutes.
Mash tomatoes; add Minute tapioca. Tear bread into tiny pieces and add to tomatoes. Add all other ingredients. Pour into large greased casserole dish. Bake in 325° oven, covered, for 3 1/2 to 4 hours.
In a shallow bowl, combine the Parmesan cheese, oregano, parsley, garlic salt and pepper. Dip the chicken breasts in melted butter, then coat with Parmesan mixture. Place in a greased 9-inch square baking dish. Drizzle with any remaining butter. Bake, uncovered, at 425° for 15 to 20 minutes or until the chicken juices run clear. Makes 4 servings.
Bake and crumble spice cake. Add fruit to crumbled cake. Mix in icing to hold fruit and cake together. Pack tightly into foil-lined tube pan or 2 loaf pans. Cover cake with foil and chill in refrigerator at least 4 hours. Cake should be kept refrigerated.
Cook lobsters 20 minutes in boiling salted water to cover. Saute lobsters 3 minutes in butter. Add seasoning and sherry. Cook until wine is reduced to 2 tablespoons. Blend in cream and egg yolks. Add lobster; cook over low heat until sauce thickens. Serve on 6 slices of golden brown toast.
Cream together first seven ingredients. Add the peanut butter and mix well. Add the flour and mix well. Form dough into balls (walnut size) and bake on greased cookie sheet at 375° for 8 minutes or until golden brown.
Brown meat; drain. Add onion, chili powder and pepper sauce and cook until onion is tender. Add 1/4 pound cheese spread (cubed) and sour cream. Mix well. Dip tortillas into hot oil and remove quickly to drain. Fill tortillas with meat mixture. Roll up, placing seam side down and place in a 12 x 8-inch baking dish coated with vegetable spray. Bake at 350° for 20 minutes.
In medium saucepan, saute onion in margarine until tender. Stir in flour, pepper and garlic powder. Cook 1 minute, stirring occasionally, until smooth and bubbly. Gradually stir in half and half, whipping cream and lemon juice; cook until slightly thickened, stirring constantly. Do not boil.
Heat oven to 400°. Mix 1 1/2 cups sugar, margarine, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls. Mix 2 tablespoons sugar and cinnamon. Roll balls in mixture until coated. Place 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. Immediately remove cookies from sheet.
Brown beef; drain. Add remaining ingredients. Bring to a boil. Simmer 1 hour. Really delicious and so easy.
Mix margarine and cream cheese. Add corn, green chilies and chopped pimientos. Pour into a casserole and bake at 350° until bubbly.
Preheat oven to 350°. Place	dates in small bowl and sprinkle with baking soda	and hot water. Let stand 5 to 10 minutes to plump dates. In large mixing bowl, cream sugar and butter (margarine) together. Add eggs and beat well again. Sift flour, salt and cocoa together. Add dry ingredients to sugar/butter mixture in small amounts, alternating with date mix. Add vanilla and mix well. Fold in 1/2 cup of chocolate chips.
Mix pudding and pineapple well; add marshmallows, Cool Whip and nuts. Mix well and chill.
Whisk together all ingredients or shake in a covered jar. Adjust seasonings. Use as a marinade for raw tomatoes, mushrooms, zucchini, jicama, onion rings, or blanched asparagus, or green beans.
Beat bananas in small bowl and set aside. Beat shortening, sugar, eggs and vanilla. Mix flour, baking powder, soda and salt together. Add half of flour mixture, bananas and milk, then add remainder of flour mixture.
Brown beef. Chop cabbage. Layer cabbage, beef and onion alternately in a deep casserole dish. End with layer of cabbage. Spread tomato soup on top and bake at 350° for 45 minutes.
Prepare noodles as directed on package. Add margarine, Parmesan cheese and evaporated milk to cooked noodles. Toss and serve immediately.
Slice carrots and boil in salted water until crisp and tender, about 5 minutes. When cool, alternate layers of carrots, onion rings and green peppers (thin sliced). Make a marinade of the remaining ingredients, beating well until blended. Pour over vegetables and refrigerate. Allow to set at least 2 days before serving. Will keep for 2 weeks in refrigerator.
Melt together margarine and cocoa. Cool. Gradually add beaten eggs. Sift flour, sugar and salt and stir into batter. Add vanilla and pecans. Bake at 375° for 25 minutes in 14-inch jelly roll pan. Remove from oven and spread Marshmallow Creme over cake immediately.
Spread hamburger into bottom of a cake pan. Mix remaining ingredients together. Spread over top of meat. Bake at 350° for 45 minutes. Cut and serve.
Dissolve gelatin in hot water. Add additional water to pineapple liquid to make 1 1/2-cups. Add pineapple liquid, vinegar and salt to gelatin; chill until slightly thickened. Add pineapple to carrots; fold into gelatin mixture. Chill until firm; cut into squares. Serve on lettuce leaf.
Put pineapple and water in 10-inch skillet; add egg yolks. Mix sugar and flour; cook until thickened. Pour into pie shells. Beat egg whites, gradually adding 2 tablespoons sugar for each egg used; beat until peaks hold shape. Make sure meringue touches all around edge. Bake at 400° until golden brown.
Brown beef and drain grease. Sprinkle soup mix over meat. Stir in water. Simmer uncovered 10 minutes. Cool.
Put several strips of green pepper in pan. Add shredded cabbage and a small amount of water. Cook for a few minutes until tender.
Peel, core and thinly slice apples. In large skillet, melt butter or margarine. Add apples. Saute 10 minutes. Combine sugar and cinnamon; sprinkle over apples. Cook, stirring occasionally, until tender, about 5 minutes more. Makes 4 servings.
Ingredients should be at room temperature. Beat eggs, add sugar and beat. Add sour cream, vanilla, and cream cheese. Beat until well blended. Pour into crust. Bake 25 minutes at 350°. Turn oven off but leave in for another 2 hours before serving or refrigerating.
Place rice in saucepan with water, 2 tablespoons butter and a dash of salt. Bring to a quick boil. Cover saucepan and allow rice to simmer 15 minutes or until rice has absorbed all the moisture. In a mixing bowl, lightly beat 2 eggs. Add sugar, milk, butter and vanilla. Stir well. Add this mixture to the rice. Stir well. Bake in an 8 x 8-inch baking dish in a 350° oven for 15 minutes.
Combine the first 6 ingredients and a dash of salt; let stand 20 minutes. Line a 9-inch plate with pastry. Fill; dot with butter. Adjust lattice crust; crimp edge high. Bake in very hot oven (450°) for 15 minutes. Reduce heat to 375° and bake about 45 minutes more.
Brown meat in Dutch oven over medium high heat. Add rest of ingredients and cook 10 to 12 minutes. Add chicken broth, tomatoes, Worcestershire sauce, red pepper sauce, and black pepper. Bring to a boil. Reduce heat, cover, and simmer 15 minutes. Meanwhile, melt 1/4 cup butter. Stir in flour and continue to stir until brown. Whisk into soup, cover and simmer another 15 minutes.
Soften yeast in water. Set aside. Combine scalded milk, sugar, salt and shortening. Cool to lukewarm. Add 1 cup flour and beat well. Mix in yeast and egg. Add remaining flour and mix well. Cover and let rise for 1 to 1 1/2 hours or until it doubles. Make into rolls, bread or cinnamon rolls. Let rise about 20 minutes. Bake at 350° until golden brown. Brush with butter.
Combine ingredients in large electric skillet. Heat until just a boil. Add 5 pounds thawed chicken drummettes (mini drumsticks). Cook approximately 20 minutes on medium heat.
Clean cauliflower, but do not break apart. Boil cauliflower 15 minutes. Drain. Place in 2-quart casserole dish. Mix sour cream (or chip dip) with mayo and mustard. Spoon over cauliflower and top with cheese. Bake at 350° for 15 minutes. Serves 6.
Wash, clean and remove stems from fresh green chiles, but not seeds. Cut a little slot in each side which lets the steam out when frying. Heat 2 tablespoons of pork drippings in frying pan. Add chiles. Turn often until chiles are light brown. Add shortening to complete cooking. Eat hot or cold, allowing 2 per person.
Melt chocolate creme drops, peanut butter and vanilla in microwave. Spread in foil-lined pan. Cut in squares. Merry Christmas!
Mix all ingredients, except butter. Roll out into biscuits. Melt 1/2 stick of butter into pan. Place biscuits into pan; bake at 475° for 10 to 15 minutes. Take biscuits out of oven. While hot, smooth more butter on top.
Mix sugar and cornstarch. Add eggs; beat well. Add remaining ingredients. Pour into pie shell. Bake at 400° for 10 minutes. Reduce heat to 325° for 35 minutes or until firm.
Mix all ingredients together except cabbage. Roll mixture in cabbage leaves and place in pan. Pour 2 cups of boiling water over rolled mixture and cover with foil. Cook for 1 hour at 300° to 325°.
Prepare cake mix by directions on box. Bring sugar and milk to a boil in saucepan, stirring constantly. Add marshmallows and let melt. Remove from stove and add coconut and vanilla. Add nuts, if desired. Spread mixture on cooled cake layers. Ready to serve.
Peel eggplant; cut into cubes. Cook in boiling, salted water until tender. Saute onions in butter and add eggplant that has been drained well. Stir in eggs, cheese, salt and pepper.
Layer the first 5 ingredients. Mix mayonnaise with cheese. Top with the hard-boiled eggs (crumbled) and the bacon (crumbled). Can be covered with wrap and served from refrigerator the next day.
Mix all ingredients well at medium speed. Pour into a tube pan. Bake at 350° for 1 1/2 hours.
Cook broccoli 5 minutes; drain and salt. Mix mayonnaise, Cheddar cheese, eggs and chopped onion together. Fold broccoli into mixture; pour in buttered casserole. Top with cracker crumbs and dots of oleo. Bake 45 minutes at 350°.