HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. In bowl, combine first 4 ingredients. Then add tuna and eggs. Unroll dough into 2 long rectangles. Place on sprayed cookie sheet, overlapping long sides at center 1/2-inch. Press edges and perforations to seal. Spoon tuna mixture down center into a strip and top with cheese. Make cuts or slits on sides of dough. Bring over tuna mixture for a braided look. Bake at 350° for 17 minutes or golden brown.
Brown ground beef and onion in skillet; drain. Put remaining ingredients in 5-quart saucepan. Add 1 quart of water. Bring to boil at high heat. Reduce heat to medium-low. Cook about 45 minutes or until potatoes are done, stirring occasionally. Makes 6 servings.
Cut peppers lengthwise. Cut into 1/2-inch strips. Potatoes are diced. Coarsely chop tomatoes. Place olive oil and margarine in braising pan. Heat on medium flame and when butter melts, cook onion until it softens and becomes light golden. Add peppers, potatoes, tomatoes, 4 basil leaves, salt and pepper. Stir the mixture; cover and cook over low heat for about 40 minutes. Be careful not to overcook potatoes. Before serving, coarsely chop remaining basil. Transfer stew to serving dish and sprinkle with chopped basil.
Brown meat. Add seasoning and Chili-O mix. Then add tomatoes and beans. Salt and pepper to taste. Simmer for 15 minutes. Pour into casserole dish and top with Fritos and grated cheese. Bake at 350° for 10 minutes or until cheese is melted.
Mash bananas and add dry ingredients, then liquids. Bake in shallow pan in 350° oven for 45 minutes or in loaf pan in 325° oven for 1 hour.
Combine sugar, water and syrup in a 2-quart saucepan. Blend with a wooden spoon and place over low heat, stirring constantly, until boiling. Put in a candy thermometer and boil without stirring over medium heat until thermometer registers 256°. Remove from heat and let stand while 2 egg whites are beaten stiff; add a dash of salt. Slowly add syrup to egg whites, beating until candy holds a definite shape and loses its gloss. One teaspoon vanilla is stirred in just before candy is dropped by spoonfuls on waxed paper. Walnuts or pecans can be added.
Mix ingredients togther. Bake at 400 for 15 minutes or until golden brown.
Wash cukes and slice as thin as possible. Chop onions and peppers and combine with the cukes and the salt. Let stand 3 hours and drain. Combine sugar, vinegar and spices in a large pot and bring to a boil. Add drained cukes and heat thoroughly but do not bring to a boil. Pack while hot into sterilized jars and seal at once.
Preheat oven to 375°.	Put rice in casserole; add soup and water. Season the chicken with salt, pepper and garlic salt. Put chicken on top of rice. Place casserole in oven for 1 hour. Turn chicken 30 minutes in the cooking process. Check to make sure rice is not drying out, if so, add water.
Steam broccoli in a small amount of water or in a steamer basket until crisp-tender, about 7 minutes. Meanwhile, cook spaghetti. Make a sauce by stir-frying garlic and zucchini in oil until zucchini is barely tender. Add oregano and salt and pepper. Melt butter into sauce, then add broccoli. Toss sauce with spaghetti and sprinkle with Parmesan cheese. Serve immediately. Yields 6 to 8 servings.
Dissolve yeast in water. Put flour in a large bowl. Make a hole in flour. Pour buttermilk, yeast, sugar and oil in flour. Stir with a spoon to make dough. Knead on board. Roll out 1/4-inch thick and cut with a biscuit cutter. Fold over with melted butter and let rise 45 minutes. Bake at 450° until brown. Melt butter and pour just a little bit on each roll before putting in oven to bake. When making dough the night before, it will keep in the refrigerator 4 to 5 days.
Bring to a boil the Jell-O, pineapple and sugar until sugar is dissolved. Cool to cold (not stiff). Whip evaporated milk (I use Pet milk) which has been chilled in fridge. Fold in Jell-O mixture. Place on cold, baked pie shell or graham cracker crust. Swirl top. Makes 1 large or 2 small pies. Chill at least 2 hours before serving.
Heat oil or fat in large skillet. Add finely chopped garlic, green pepper and onion. Cook without browning 5 minutes. Add ground beef; mix well and cook on high heat until lightly brown. Add tomato paste, tomato puree and boiling water. Simmer 1 hour or longer (if desired). Add seasonings last 15 minutes of cooking. Serve over hot cooked spaghetti. Sprinkle with grated cheese.
Cream together the eggs, brown sugar, white sugar, milk, vanilla and Wesson oil. Add the dry ingredients. Form into balls; dip in sugar. Press a little flat with hand. Bake at 350°. Makes about 4 dozen cookies.
Mix sugar, cocoa, milk and butter. Boil for 2 minutes. Remove from heat. Add peanut butter; stir until melted. Add oats and vanilla. Mix well. Drop onto wax paper. Let cool. Makes 24 (1 1/2-inch) cookies.
Mix soup and sour cream and add chili powder and garlic powder; set aside. Dice cooked chicken; add sauteed onion and grated cheese. Mix. Soften tortillas in hot chicken broth.
Cut grapefruit sections into halves. Mix grapefruit, oranges, grapes and corn syrup. Cover and refrigerate at least 2 hours but not longer than 24 hours. Stir in banana and coconut just before serving. Serves 6.
Mix eggs, sugar, melted margarine and flour. Add pineapple. Bake at 350° for 1 hour.
Mix all ingredients except for corn flakes/chips. Pour in a grease a 9 x 13 inch cake pan. Cover with corn flakes/chips. Bake 1 hour at 350 degrees.
If using regular-size hot dogs, slice into 1-inch pieces. Blend remaining ingredients and bring to a boil. Add hot dogs and simmer about 45 minutes.
In a bowl of food processor fitted with a metal wing blade, place butter, tarragon, orange peel, salt and black pepper; process using on and off motions until combined, about 30 seconds. (Or place all ingredients in a medium bowl; stir until combined.) Serve with hot cooked corn-on-the-cob or other steamed vegetables. Makes 1/2 cup.
Sift together flour and sugar. Bring to boil (do not boil) the Coke, margarine, Crisco and cocoa. Pour chocolate mixture over dry mixture. Add buttermilk, soda, eggs, vanilla and marshmallows. Pour into a greased 9 x 13-inch pan; bake at 350° for 40 minutes or until done.
Preheat oven to 450°. Spray cookie sheet with vegetable spray. Mix Bisquick and margarine until crumbly. Add the skim milk slowly and stir until dough forms a ball (about 15 strokes). Drop by rounded tablespoonfuls 2-inches apart on the cookie sheet. Make a well in the middle of each with the back of a spoon and add 1 teaspoon of All Fruit type jelly. Bake for 10 to 15 minutes. Contains 7 fat and 140 calories. Serves 12.
Brown meat, pepper and onion. Add Tater Tots, corn, peas and pimento. Pour into greased casserole. Cover with grated cheese. Pour undiluted soup over all. Bake at 375° for 40 to 45 minutes.
Break cauliflower in mixing bowl. Add peas, chopped celery and sliced carrots. Add cottage cheese, dressing mix and mayonnaise.
Cream shortening, margarine, sugar and salt; add eggs one at a time. Add flour and milk alternately, ending with flour. Fold in flavoring by hand. Bake in greased and floured tube pan for 1 hour and 45 minutes. Do not open door while baking. Remove from pan immediately. Set oven temperature at 325°. Do not preheat oven. Start in cold oven.
In a 10-inch skillet cook bacon until crisp. Drain, reserving drippings. Crumble bacon and set aside. Brown chicken in reserve drippings, about 10 minutes. Sprinkle with a little salt and pepper. Remove chicken from skillet. Cook rice, onion wedges and garlic in skillet drippings until rice is golden brown. Stir frequently. Stir in tomatoes, mushrooms, wine, bouillon granules, salt, basil and 1 cup water.
In large bowl combine strawberries and 3 1/4 cups (4/5 quart) Rose wine. Cover and let stand 1 hour. Strain mixture into punch bowl or puree mixture in blender. Add thawed lemonade, remaining Rose wine, champagne and ice to keep punch chilled. Mix well and serve. Makes approximately 27 (1/2 cup) servings.
Mix ingredients and put on greased and floured cookie sheet. Bake at 350° for 20 to 25 minutes.
Pour enough cooking oil to cover bottom of wok. Cut up chicken into small pieces. Cut up onions and bell peppers thinly. Fry chicken in cooking oil with minced onions, garlic and Tony Chachere. Pour in Worcestershire. Add cut up bell peppers and onions. Bring to a boil; continuously mix. Reduce heat to low and cover for 15 minutes. Pour over rice or pasta.
Melt butter in 8-inch square baking dish. Combine flour, 1 cup sugar, baking powder, salt and milk. Stir until smooth. Pour over the melted butter. Drain cherries and save liquid. Arrange cherries over the batter. Combine the 1/2 cup sugar with cherry juice and pour over the cherries. Bake in a 350° oven for 45 to 50 minutes.
Put all ingredients into blender for 30 seconds at low speed. Pour into ungreased 10-inch pie tin. Bake at 350° for 50 minutes.
Grind peppers, apples, onions and carrots in food grinder. Pour 1 pint boiling water into which is dissolved the 2 tablespoons of salt over the ground vegetables. Let stand for 15 minutes. Drain. Heat vinegar, sugar, red peppers and 2 teaspoons salt. Add vegetables and cook for 20 minutes. Pack into jars and water bath process.
Combine and beat 3 minutes. Spread over chilled layer. Spread Cool Whip over pudding layer. Sprinkle with chopped pecans.
Place banana and marshmallows in covered bowl; set aside. Dissolve gelatin in boiling water. Combine water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until jello begins to thicken. Remove any unmelted ice. Pour over the banana and marshmallows. Refrigerate until set. Keep covered.
Mix all together. Bake in 1 or 2 crust pie shells at 375° for 35 minutes.
Dip chicken pieces in milk, then in crumbs mixed with rosemary and pepper. Place in shallow pan coated with Pam or foil. Let stand briefly. Bake at 400° for 45 minutes, or until done.
Whisk together the first 5 ingredients. Pour over crackers, stirring to coat. Place on baking sheets and bake at 275° for 15 to 20 minutes. Makes 11 to 12 cups.
Grease and flour 9 inch tube pan. Peel and slice apples, mix with sugar and cinnamon to coat well. In separate bowl beat eggs well. Add sugar gradually, beating well. Add oil and beat. Sift flour, baking powder, salt together. Add to creamed mixture. Mix with orange juice and vanilla. Pour 1/4 batter into pan. Arrange 1/3 apples over batter. Continue pattern, ending with batter. Bake at 350 degrees for 90 minutes.
Mix together in saucepan. Bring to a boil while stirring. Great over chicken, ribs or chops.
Put chicken meat, broccoli and peas in a 13 x 9-inch baking pan. Combine sauce ingredients and pour over chicken and vegetables. Bake in 350° oven for 45 minutes. Serves 6. Good served over rice.
Cook in double boiler or extra heavy saucepan, stirring constantly with whip or wooden spoon until this mixture thickens or coats a silver spoon. Add vanilla and refrigerate.
Combine first 6 ingredients; mix well. Put into a greased and floured jelly roll pan or deep cookie sheet. Sprinkle with nuts and coconut as desired. Bake roll in 350° oven until firm, 10 to 15 minutes. Loosen roll and place on towel covered with 10x sugar. Cover with sugar and roll up; set aside to cool.
Mix all ingredients with mayonnaise or dressing. Arrange on crisp lettuce leaves. Serve at once because apples turn dark quickly.
Mix all ingredients in shallow, 3-quart baking pan. Bake, uncovered, at 350° for 1 1/2 to 2 hours. Serves 10 to 12.
Combine in given order. Pinch off small portions and press flat with fork. Bake at 375° for 10 to 12 minutes.
Prepare pie crust mix according to package directions; roll out for 2 crust (10-inch) pie. Line pie plate with pastry. Combine meat and soups. Lightly pat into pastry-lined plate. Top with potatoes. Place slices of cheese on top. Add crust; seal. Flute edge. Cut design in top pastry. Bake at 350° oven for about 1 hour or until browned. Serve with warm catsup, if desired.
Place the eggs, scallions, ginger, garlic, rice, salt, sugar, soy sauce, ham and peas in small containers or on paper plates near the cooking area.
Mix all ingredients together. Pour over roast. Cover and bake 6 hours at 350°. After cooked, shred meat with 2 forks. Serve with hard rolls. Also good over rice.
Mix together. Bake at 275° for 15 minutes. Great for a snack.
Mix eggs, sugar, milk, vanilla and nutmeg. Pour in pie shell and cook for 45 minutes at 350 degrees. the unbaked pie crust may be put in hot oven and baked 3 to 5 minutes to help prevent a soggy crust.
Cream butter and sugar. Add eggs one at a time. Add flour alternately with cream. Add vanilla. Bake in tube pan at 325° for 1 hour to 1 hour and 15 minutes.
Measure dry ingredients into bowl. Stir mustard into milk; blend milk and shortening into dry ingredients. Roll or press into 9 x 13 cake pan. Prick surface with fork. Bake in hot oven, 425° for 5 to 7 minutes. Remove. Reduce heat to 375°.
Mix all ingredients together and drop by tablespoons. Bake at 300° for 15 minutes.
Combine chicken, celery, grapes and almonds. Toss mixture lightly with sour	cream and mayonnaise. (If mixture seems a little dry, add a tiny bit of honey.) Serve on a half or quartered cantaloupe. Serves 4 to 6.
Coat in meal with a little flour added. Cook in oil on medium to high heat. Stir regular. Do not overcook. May also add hot pepper. Salt and pepper to taste.
In a greased 2 1/2 quart casserole dish, mix beans, corn, salt and pepper. Add already mixed together celery soup, cheese, onions and sour cream to beans and corn. Add cracker and almonds on top. Slice butter real thin and place on top of almonds. Bake at 350° for 45 minutes, uncovered. Note: Can be made ahead of time and refrigerated until ready to bake.
Combine strawberries and sugar; let stand 2 hours. Drain off juice and add water to it to make 2 cups of liquid. Blend in cornstarch and cook over low heat until thickened. Mix with strawberries; cool. Put into baked pie crust or graham cracker crust pie shell and serve with whipped cream.
Combine cereal and milk; set aside. Grease muffin pan. Mix together dry ingredients. Cut in shortening until coarse crumbs form. Stir eggs into cereal mixture and add to dry ingredients until moistened. Pour into muffin cups. Bake at 425° for 25 minutes.
Sprinkle dry gelatin over cottage cheese. Drain oranges and pineapple and add them to cottage cheese mixture. Stir gently to mix well. Fold in whipped topping. Cover and refrigerate for at least 4 hours. Yield: 8 to 10 servings.
Cook macaroni according to package directions and drain. In skillet, melt butter; blend in flour, salt and pepper. Add milk, all at once. Stir until thick and bubbly. Pour over cooked macaroni. Stir in cheese and mix together well. Pour into casserole dish. Add slices of butter on top. Bake, uncovered, at 350° for 30 minutes. This dish is even better when reheated and served the next day. I usually separate the macaroni with a fork slightly; add a little more butter and microwave until warm.
Drain pineapple. Add marshmallows, cherries, cream cheese, sugar and mayonnaise and mix up. Whip the cream; fold into other mixture. Chill and serve. Nuts may be added on top of mixture.
Mix hamburger, onion, bread crumbs and ketchup together. Bake for 1/2 hour at 350°. Take out of oven and pour off the grease. Mix together ketchup, water, mustard and brown sugar; pour over the meat loaf. Cook 35 minutes longer.
Cut chicken into bite size pieces. Put in large skillet with butter. Saute until chicken is no longer pink. Drain green beans and mushrooms. Add to chicken in skillet. Add port wine. Cover and simmer 20 minutes. Serve with rice.
Preheat oven to 350 degrees. Lightly grease 9 x 9 x 2 inch casserole dish. Combine peaches, apples, vanilla and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish. Combine flour and sugar in small bowl. Cut in margarine with knife until the mixture resembles coarse meal. Sprinkle flour mixture evenly over fruit. Bake until lightly browned and bubbly, about 20 minutes.
Rub meat with salt and pepper. Brown in hot fat. Add water, tomato sauce, thinly sliced onion and minced garlic. Cover and cook over low heat 1 1/2 hours. Combine remaining ingredients and pour over meat. Cover and cook about 1 hour or until tender. Skim most of fat from gravy. Dilute with water to suit taste; then thicken with 2 tablespoons of flour mixed to a smooth paste with a little water.
Mix ingredients, except tortillas. Spread 1 1/2 tablespoons on entire tortilla. Roll tightly and wrap in wax paper. Chill 8 hours. Slice into 1-inch pieces and serve with picante sauce.
Mix milk, cream cheese, lemon juice, Worcestershire and garlic salt. Mix, then stir in shrimp with fork.
Mix in blender the first 6 ingredients, then place in saucepan. Add cheese and milk as needed. Stir over heat until cheese melts.
Bake cake as directed on box in 9 x 13-inch pan. After removing from oven, poke holes in cake. Pour condensed milk over top and cool. Put Cool Whip on top and sprinkle with coconut. Place plastic wrap on top and refrigerate. Simple but really good!
In a small skillet, saute celery and onion until tender. Combine celery mixture, cornbread, bread cubes, sausage and sage. Mix well. Add broth, water and eggs. Toss until moist. Add more water if more moist dressing is desired. Makes enough stuffing for a 12 to 16 pound turkey. Bake remaining stuffing 35 to 40 minutes in a 350° oven.
Preheat oven to 350°. Stir cake mix and cocoa. Add remaining ingredients. Beat at medium speed until well blended. Pour into greased and floured 13 x 9-inch baking pan or two 9-inch round pans. Bake 30 to 40 minutes or until toothpick comes clean. Cool and frost as desired.
Brush grill with oil. Place steak on grill as close as possible to heat. Sear for 2 minutes on one side only. Raise grill approximately 4 inches above heat source and continue grilling until tiny bubbles appear on top of steak. Only then turn the steak with tongs. Do not use fork or any utensil that will pierce the meat. Turn only once! Repeat above for second side. When done, brush with butter on each side. Season with salt and pepper. Cut against the grain.
Heat oven to 350°. Spray 10-inch tube or Bundt pan with no stick cooking spray. Beat sugar and margarine until fluffy. Mix in pumpkin, egg white and water. Gradually add combined flour, 1 1/4 cups oats and remaining ingredients; mix well. Spread into pan; sprinkle with 1/4 cup oats. Bake 60 to 70 minutes or until wooden pick comes out clean. Cool 10 minutes. Remove from pan.
Mix all ingredients together well. Drop by teaspoons on foil covered cookie sheet. Bake in a 350° oven for 15 to 20 minutes. Leave space for mixture to spread. Let cool and peel foil from bottom of cookies.
Cut beef into strips about 2 1/2-inch long 1/2-inch thick. Slice onions and mushrooms finely. Melt 2 tablespoons butter in frying pan, cook onions slowly until golden brown, remove from pan, keep warm. Add a little more butter, cook mushrooms about 5 minutes, add to onions. Melt remaining butter. When foaming, put in about 1/2 the strips of steak, fry quickly about 5 minutes until brown on both sides, remove. Repeat with remaining steak. Replace all meat and vegetables in pan, shake over heat adding salt and pepper and nutmeg, add sour cream. Heat until it nearly boils. Serve with rice or noodles. Makes 4 servings.
Mix the first 5 ingredients. Blend in flour, soda and cream of tartar. Cover and chill for 2 to 3 hours. Divide dough in half and roll out 3/16-inch thick on lightly floured board covered with a cloth. Cut into shapes, sprinkle with sugar. Bake for 7 to 8 minutes at 375°.
Dissolve lime jello in 1 cup hot water. Add 1 cup cold water. Pour into square glass dish. Chill until partly set. Dissolve lemon jello in 1/2 cup hot water. Add Equal, drained pineapple juice and cream cheese. Beat until well blended and stir in crushed pineapple. Cool slightly. Fold in mayonnaise and yogurt and chill until almost set. Pour over lime jello already in dish. Chill. Dissolve cherry jello in 1 cup hot water. Add 1 cup cold water and chill until syrupy. Pour over pineapple and cream cheese layer. Chill until firm.
Mix all ingredients, saving 1/4 can tomato sauce. Put into skillet; cover with remaining tomato sauce. Cook in a 400° oven for 35 to 40 minutes.
Melt butter, oil, caramels and marshmallows in microwave on High until melted, 3 or 4 minutes. Pour over popcorn, M&M's, Reese's Pieces and peanuts. Pack into lightly oiled angel food or Bundt cake pan. Refrigerate to set.
Combine sugar, margarine, milk and cocoa. Bring to boil over medium heat. Boil 5 minutes. Stir in remaining ingredients. Pour into buttered pan. Let stand 2 to 3 hours.
Mix the first 5 ingredients; cook over medium heat until very thick. Add the butter and vanilla. Let set 5 minutes. Pour into baked pie shell.
Saute celery, pepper and onion in margarine. Mix in remaining ingredients. Pour into baking dish and top with bacon strips. Bake uncovered at 300° for 1 1/2 hours.
Pour milk over oats; let stand. Sift together flour, baking powder, salt and sugar. Stir eggs into oats-milk mixture. Add sifted dry ingredients. Stir in oil. Bake on hot, lightly greased griddle or frypan until golden brown, turning only once. (For variety, sprinkle on pancakes before turning: chopped apples, finely chopped luncheon meat, cooked corn, cooked sausage, or chopped cooked ham.) Serve pancakes hot with syrup. Makes 10 to 12 pancakes.
Dissolve Jell-O in 3 cups of hot water. Let cool. Add drained pineapple, chopped bananas and marshmallows and nuts. Let gel. Combine sugar, juice from pineapple, flour and egg and cook until thick. Whip the cream until stiff. Fold in cooked mixture; spread on Jell-O and cover with grated cheese.
Combine flour, margarine and nuts. After mixing, press in 9 x 13-inch pan. Bake 12 minutes at 350°. Mix 1/2 Cool Whip, powdered sugar and cream cheese. Spread on cooled, baked mixture. Combine chocolate and vanilla puddings and milk; spread on top. Spread on other 1/2 of Cool Whip. Grate Hershey bar on top. Refrigerate overnight.
In shallow dish, mix together first 5 ingredients. Dip chicken pieces in evaporated milk and coat with crumb mixture. Place in single layer in shallow roasting pan. Bake in 400° oven for 45 minutes or until golden brown. Serve hot or cold. Makes 8 servings. Per Serving: 235 calories, 39 g protein, 6 g carbohydrate, 5 g fat, 121 mg cholesterol and 317 mg sodium.
Wash, stem and slice mushrooms. Slice stems and boil in 3/4 cup water for 8 to 10 minutes for mushroom stock. Saute the sliced mushroom caps in 3 tablespoons butter or margarine. Melt remaining butter or margarine; blend in flour and salt and slowly stir in the milk, half and half and mushroom stock. Boil until thick, stirring constantly. Add sauteed mushrooms and sherry.
Place all fruit and pecans in bowl. Mix lemon instant pudding and 2 cups juice. Blend and pour over fruit. Chill. Other fruit may be used.
In medium bowl, beat together the butter and sugars until light and creamy. Add egg and vanilla; beat well. Combine flour, baking powder and salt. Gradually blend into butter mixture until just moistened. Press dough evenly into a 12-inch pizza pan. Sprinkle with 1 tablespoon of sugar. Bake in a 375° oven for 15 to 20 minutes or until lightly browned. Remove and cool.
Heat oven to 425°. Place muffins cut side up on baking sheet. Spread pizza sauce on muffins. Sprinkle cheese over sauce. Top with pepperoni slices and mushrooms (or other toppings of your choice). Bake 12 to 15 minutes or until cheese is melted.
Melt butter; cook onion with thyme for 5 minutes. Add tomatoes, juice and garlic. Simmer for 15 minutes. Add broth and chickpeas. Simmer for another 15 minutes. Add cooked pasta and pepper. Cook until warm. Serve with Parmesan cheese on top.
Mix first four ingredients in kettle. Cook over direct heat until thick and smooth. Beat egg yolks and add to milk mixture. Boil 2 minutes. Add butter and vanilla; cool. (May add bananas, coconut, etc.).
Cook and drain hamburger meat. Mix remaining ingredients. Add to meat and simmer 2 hours. Serve on buns. Makes 2 dozen.