HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take flour or cornstarch and about 1 tablespoon of milk and mix together to make a creamy paste. Set aside. Bring milk, onion flakes, celery flakes, salt and pepper to a boil. Add paste to make a gravy. Drain tuna. When gravy begins to thicken, add tuna and margarine. Pour over toast.
In a large skillet, brown ground beef and drain off excess fat. Add onion, bell pepper and bacon cut into pieces. Cook until slightly tender. Add the remaining ingredients with the cabbage last and cook for 20 minutes over medium to low heat or until cabbage is semi-tender. Makes 4 servings. Serve over rice.
Mix all ingredients together except cornbread mix. Mix well. Then mix cornbread mix and mix well. Put into a greased 9 x 13-inch dish. Bake at 400° for 25 minutes. Serve while hot.
In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes. Flatten with the bottom of a glass to 1/4-inch. Chill for 30 minutes. In a bowl, melt chocolate chips and shortening. Dip patties in chocolate mixture. Place on wax paper to harden.
Mix all ingredients together. Drop by spoonful onto greased cookie sheet. Mark with fork. Bake 10 minutes at 350°.
Add sugar and salt to milk while hot. Add all liquids together and add flour and milk real good. Let raise until double and then punch down; roll out about 1/2-inch thick. Let raise again. Cover with dish towel until ready to bake. Bake at 400° until brown and then butter the top.
Preheat oven to 350°. Cream the butter or margarine and peanut butter together. Add sugar, egg and vanilla; mix well. Sift dry ingredients together and add gradually to creamed mixture. Stir in peanut butter chips. Form dough into small balls and place on ungreased cookie sheets. Flatten slightly with a fork. Bake for 9 to 12 minutes or until golden brown. Allow to cool for 1 minute before removing from cookie sheet. Serves 40. Time: Do ahead or day before.
Prepare okra as if to fry. Heat oven to 425°. Using a long baking pan, put 1/2 teaspoon bacon drippings and 2 1/2 teaspoons cooking oil in baking pan. Place in hot oven until oil is hot.
Melt margarine in a large casserole dish. Mix flour, milk and sugar. Pour into melted butter. Pour pineapple (undrained) into batter. Do not stir. Bake at 350° for 1 hour.
Open can of crescent rolls. Press 1/2 together on bottom of cookie sheet. Put block of cheese in middle. Press other 1/2 of crescent roll onto top and seal edges. Bake according to roll temperature. May need to stay in oven until brown. Serve immediately, spooning preserves around block of cheese. Serve with crackers.
Cut chicken into serving pieces. Brown in hot cooking oil. Remove chicken from pot and add flour. Stir until roux is light brown. Add onions and cook until wilted. Add chicken and 1 quart of water. Cook until chicken is tender. Season with Tony Chachere seasoning.
Mix all ingredients together. Oil your fingers, roll mixture into small balls. Dust with powdered sugar. Quick, easy and delicious.
Boil first 5 ingredients until clear. Add jello and stir. Fold in prepared strawberries and pour into baked pie shell. Chill until set and serve with Cool Whip.
Combine sugar and salt, then add remaining ingredients. Pour into unbaked pie crusts. Bake slowly at 250° to 300° for 40 to 60 minutes or until done. Yields 3 pies.
Heat until thickened. Stir constantly. Pour into baked pie crust. Top with egg whites and beat into meringue. Bake at 325° until slightly brown.
Chop cranberries and orange in blender. Mix with pineapple and sugar. Let this set. In another bowl mix Jell-O as directed on package. Add cranberry mixture to Jell-O. Add nuts. Put in refrigerator to chill.
In a 9 x 12-inch glass baking dish, arrange pork chops and pour in Zesty Italian dressing over chops. Add 2 teaspoons white cooking wine and stir. Season on top. Bake at 325° for 1/2 hour.
Mix honey and sugar together in lightly oiled 3-quart saucepan. Cook over low heat until boiling. Boil, without stirring, for 10 minutes. Stir in nuts. Insert candy thermometer and bring mixture to 270°. Remove from heat. Pour candy onto wet work surface. The mixture will be very thick. Form into large square about 1-inch thick. Cut into smaller squares with very sharp knife. Makes 5 dozen.
Heat oven to 350°. Mix tomato juice, wine, tapioca, thyme and salt in a 4-quart ovenproof pot or Dutch oven until blended. Stir in remaining ingredients. Cover and bake 3 1/2 to 4 hours, stirring once, until meat is tender and sauce has thickened.
Put water in saucepan; bring to a boil. Reduce heat; drop in 4 single handfuls elbow macaroni. Cook about 8 minutes; don't overcook. Drain. Add milk and Cheez Whiz. Cover and let set until cheese is soft. Stir; add salt and pepper.
Mix hamburger, onions, green pepper, some of the Tater Tots and half of the cheese together. Place in a 2-quart casserole dish. Combine milk and soup together and pour over. Top with remaining Tater Tots and cheese. Bake at 350° for 30 to 40 minutes.
Cream butter. Gradually add sugar, beating at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour and nutmeg, beating at low speed until blended. Add buttermilk, beating well. Pour into pastry shell. Bake at 325° for 55 minutes or until pie is set. Cool on a wire rack.
Cream butter and sugar. Add pineapple, egg yolks and nuts. Beat well. Fold in well-beaten egg whites. Place a layer of crushed graham crackers in 9 x 13-inch pan. Add pineapple filling, then another layer of graham cracker crumbs. Then pour on Jell-O that is partly jelled. Refrigerate after jello is well set; spread with whipped cream that is slightly sweetened and beaten stiff.
In bowl, with wire whisk, mix oil, vinegar, cumin and salt. Add celery, scallions and beans; gently toss to coat well. Let sit 2 hours. To serve, stir in celery leaves.
Combine eggs, zucchini, oil and sugar; beat well. Add remaining ingredients, blending together	well. Bake in 2 greased and floured loaf pans at 350° for 1 to 1 1/2 hours.
Saute onions, celery and bell peppers in margarine and butter until tender (do not brown). Add 1/4 cup flour and blend. Add parsley and crawfish all at once. Cook 15 minutes. Add half and half and 1 pound grated Velveeta. Add chow chow and garlic. Season to taste. Cook on low heat 30 minutes, stirring occasionally. Add cooked noodles. Pour in greased casserole. Sprinkle with Parmesan and jalapeno cheeses. Heat at 350° until cheese is melted.
Parboil cauliflower for 10 to 15 minutes. Combine soup, cheese, milk, onion and salt in pan. Heat until cheese is completely melted. Break up the cauliflower in casserole dish and pour sauce over. Cover with a good layer of bread crumbs (preferably homemade). Bake at 350° for approximately 25 minutes.
Mix and microwave on High for 3 minutes. Blend well; add 1 teaspoon vanilla. Beat until creamy. Add 1 cup crunchy peanut butter. Put in buttered dish and cool for 1 hour.
Fry onions, green pepper, mushrooms and garlic in small amount of oil. Add remaining ingredients. Let simmer 2 hours. Cook the spaghetti in boiling water 10 minutes. Drain and blanch. Cook until tender in additional quart of chicken broth. Mix spaghetti with sauce and layer with spaghetti, chicken, sauce and cheese. Repeat layers, ending with cheese on top. Heat through until cheese is melted at 350°.
Combine sugar, oil, eggs and 1/3 cup water. Add flour mixture, soda, salt and spices. Mix until moistened. Pour into greased loaf pans. Bake at 350° for 1 hour.
Mix gelatin with water according to package directions omitting 1 cup water and substituting 1 cup strawberries and juice. Add pineapple and juice. Stir and put into glass bowl or 9 x 13-inch pan. Refrigerate until set.
Bring to boil and simmer for 10 minutes. Let stand and cool. Put in containers and freeze.
Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender. Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf and season with hot sauce.
Remove the stems and seeds from the red and green peppers. Chop vegetables in the grinder, using large blade. Pour boiling water over vegetables to cover. Let stand for 5 minutes. Drain. Again pour boiling water over the vegetables and allow to stand 10 minutes. Drain for 1 hour. Add the vinegar, salt and sugar and cook for 1 hour. Then put into hot jars, not cold ones. Makes 6 pints.
Clean, rinse and pat the chicken dry. Make a mixture of the finely chopped garlic, sage, rosemary, salt and pepper. Stuff the chicken with 3/4 of the fresh herb mixture and the sliced lemon. Tie chicken as you would a roast. Rub the remaining herbs on the outside and between the legs. Preheat oven to 400°. Place the chicken in a roasting pan with the olive oil and bake until golden brown, about 1 1/2 hours. Add the white wine and lemon juice and roast for 10 more minutes. Remove chicken from oven; add chicken broth and simmer for 5 minutes over medium heat. Remove chicken from pan and reduce sauce by half. At this point, add the butter and flour to thicken and finish the sauce.
Preheat oven and cookie sheet to 400°. Thaw pie crust for 10 minutes. Prick bottom and sides of crust with fork. Bake shell on cookie sheet for 10 minutes. Remove from oven and reduce heat to 350°.
Mix together in bowl. Dip chicken in bowl. Place in pan. Bake at 350° for 1 hour.
Combine the rice with shrimp and crab meat. Add pepper and mushrooms. Add enough mayonnaise to hold casserole together. Add salt, pepper and celery. Top with crumbled potato chips. Bake at 325° for 20 to 30 minutes.
Mix all ingredients together. Chill for 2 hours, allowing flavors to blend. Serve with vegetables, chips or Fritos.
Bring chocolate, cream, sugar and vanilla to a boil, stirring constantly in sauce pan. Add egg to chocolate mixture and cook over low heat, stirring constantly, until thick. Place lady fingers lengthwise in a bread pan (loaf) and layer with chocolate alternating with layers of lady fingers. Refrigerate until firm. Serve slices of cake with whipped cream.
Saute onion and celery in oleo. Mix all ingredients and bake at 350° for about 30 minutes or until golden brown.
Wash potatoes. Can peel, if preferred. Slice potatoes, not too thin, not too thick, along length of potato. Pour some vegetable oil over potatoes in a mixing bowl. Be sure each slice is covered with the oil as you place slices on cookie sheets. Shake envelope of dressing mix, then sprinkle over potatoes. Bake on 400°. Check after 20 minutes. You may want to turn potatoes and sprinkle with more mix. Bake until potatoes are almost crispy on the edges. Great with grilled chicken and salad!
Dissolve yeast in warm water. Stir in sugar, salt, eggs, oil and 3 cups flour. Beat until smooth. Add remaining flour. Turn bowl of mixture onto a floured surface and let set with bowl covering bread mixture for about 10 minutes. Knead mixture. Place in a clean, lightly oiled bowl. Cover with clean cloth and allow to rise until a finger poked into mixture leaves a hole. Knead mixture until all air is out. I let rise a second time in bowl, but if time is short it can be shaped into loaves and placed into lightly greased loaf pans at this time. Cover with cloth and allow to double in size. Bake in a 350° oven about 1 hour. Top should be lightly brown. When turned out of pan, bottom should sound hollow when thumped with finger. Melt a small amount of butter over top. Cool slightly and enjoy.
Heat butter; saute onions and remove. Heat oil and brown beef; remove. Discard all but a small amount of oil. Stir in flour, bouillon and tomato paste until smooth. Add wine, beef, pepper, herbs, onions and mushrooms. Mix and bake, covered, 3 hours at 325°. Serve with rice or noodles.
With a sharp knife punch deep holes in ham. Push garlic cloves deep in holes. Rub ham with black pepper and salt. Cover ham with pineapple slices. Wrap ham in foil. Cook in moderate oven (350°) about 2 hours or until tender.
Melt butter and add onion, cooking until onion is tender. Add remaining ingredients. Heat well; do not boil. Serve over hot rice. Yield: 4 servings.
Mix sugar, butter, evaporated milk and marshmallows. Put in heavy 2-quart saucepan. Cook quickly to a boil and boil 5 minutes, stirring constantly. Remove from heat. Add chocolate chips and stir until dissolved. Pour into buttered pan and cool in refrigerator. Makes 2 pounds of fudge. May add chopped nuts, if desired.
Brown hamburger and onion and salt and pepper to taste. Drain. Steam cabbage with hamburger and add soup. Flatten 1/2 crescent rolls on bottom of 9x13 pan. Put hamburger and cabbage on top with cheese. Top with rest of crescent rolls. Bake at 350° for approximately 20-25 minutes.
Microwave the potatoes until done. Let cool. Remove pulp from potato shells. Combine bacon, onion, cheese, sour cream, salt, pepper and potato pulp. Mix well. Stuff shells with potato mixture and sprinkle with paprika. Place stuffed potatoes on a microwave-safe serving platter. Microwave at High for 5 to 7 minutes or until thoroughly heated, giving dish 1/2 turn.
Make meatballs and brown and drain grease away. Layer bottom with 1/2 of the flour tortillas. Add 1/2 green peppers, onions, meatballs and 1 quart of salsa. Repeat another layer and top with cheese. Bake 1 hour at 325°. Top with sour cream and black olives.
Saute the oil, onion, garlic and tomatoes in pot until done, then add the other ingredients.
Boil oleo and water. Add flour and mix. Add eggs, one at a time. Spray 9 x 13-inch pan with Pam and spread mixture in bottom. Bake at 400° for 30 minutes. Cool.
Pour 1 1/4 cup boiling water over quick oats. Add butter or margarine. Let stand for 20 minutes. Then add remaining ingredients into mixing bowl and beat approximately 2 minutes. Pour into an ungreased 9 x 13 inch pan. Bake at 350° for approximately 25 minutes. A tooth pick stuck into the center of the cake should come out clean.
Other vegetables, such as sliced water chestnuts, bamboo shoots, snow peas, etc., may be added.
Brown meat. Add sauce and mix well. Spoon 1/3 of mixture into glass or Pyrex baking dish. Layer uncooked lasagna, cottage cheese and grated or thinly sliced Mozzarella. Repeat layers. Pour the water over all. Cover loosely with plastic or waxed paper. Microwave on High for 15 minutes (turn once). Microwave on Medium for 20 to 25 minutes more (turn once or twice). Before the last 1 or 2 minutes, remove covering and sprinkle with Parmesan cheese. Leave cover off and bake.
Cream butter, shortening and sugars. Add eggs and vanilla, then add the sifted dry ingredients plus chopped nuts. Roll in small balls, about size of walnut. Bake at 350° for 10 minutes or more.
Trim excess fat from chops and render fat until 2 tablespoons accumulate. Discard trimmings and brown chops in fat on both sides. Salt and pepper to taste. Set aside. Saute pepper and onion. Stir in undrained tomatoes, corn, kidney beans and uncooked rice and water, chilies, hot pepper sauce to taste and salt. Bring to boil. Turn into 12 x 7 1/2 x 2-inch baking dish. Top with pork chops. Cover and bake at 350° for 35 minutes. Uncover and bake 15 minutes.
Cook water, sugar, cornstarch and jello. Stir until thick. Cool 20 minutes. Pour over top of berries which have been put in baked crust.
In a 9 x 13-inch lightly greased pan pour in applesauce and pineapple. Spread cake mix over this and add diced oleo. Sprinkle coconut and nuts over oleo and bake at 350° for 45 to 50 minutes. Serve with Cool Whip.
Sift flour and salt together. Cut or rub in shortening until mixture is crumbly. Sprinkle with water, mixing lightly until dough begins to stick together. Turn out on a lightly-floured board or pastry cloth. Press dough together and roll to a 12 x 18-inch rectangle. Brush with butter; sprinkle with cheese. Carefully fold 1/3 of the pastry over the center 1/3, then fold remaining 1/3 of pastry over center portion, making a 4 x 18-inch rectangle. Cut into strips about 3/4-inch wide. Arrange on ungreased baking sheet. Bake in 400° oven for 20 to 25 minutes.
Heat oven to 375. Mix brown sugar, shortening, margarine, coffee, egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining ingredients.
Blend all ingredients. Roll and cut out dough on a floured cloth. Grease pans with oil. Dip both sides of biscuits in oiled pan. Place in pan (sides touching) and bake at 400° for 15 minutes. Move oven rack up 1 step so the bottom of the biscuits will not overbake. Makes 20 biscuits.
Preheat oven to 350°. Grease an 8-inch square pan. Cream butter and sugar until light and fluffy. Beat in eggs. Stir in apples, flour, soda, cinnamon, nutmeg and salt. Pour into pan. Bake 45 minutes. Serve warm with whipped cream or Vanilla Sauce.
Melt oleo in long dish. Pour over crackers and almonds. Mix well. Drain corn and spread over bottom of pan. Cover with green beans. Mix sour cream, soup, onions and cheese. Pour over beans. Sprinkle crackers and almonds; mix over top. Bake at 350° for 30 minutes.
In a large bowl combine flour, sugar, egg yolks, milk and oil. Stir until smooth. Beat egg whites until stiff peak forms. Fold into batter. Bake in a preheated waffle iron. If you want pecan waffles sprinkle chopped pecans over batter in waffle iron. Serve hot with butter and hot syrup.
Mix cream cheese, sugar, cinnamon and 1/2 tsp. orange extract. Mix till smooth. Gently stir in Cool Whip and cranberry sauce. Set aside. Using an 8 inch square pan, arrange 1/3 of cake slices on bottom of pan. Mix together milk, vanilla and 1/2 tsp. orange extract. Drizzle approximately 2 Tbsp. of milk mixture over cake slices. Spread 1/3 of cream cheese over cake slices. Repeat for second and third layers. You will end up with cream mix on top. Top with slices of almonds and cinnamon.
Crumble bread in greased 1 1/2-quart casserole. Sprinkle with raisins. Combine eggs, sugar, salt, milk, water and vanilla; pour over bread. Let stand 20 minutes.	Sprinkle with cinnamon. Bake at 350° for 30 to 40 minutes or until knife inserted in center of pudding comes out clean. Makes 4 to 6 servings.
Stir until perfectly blended. Bake in oven at 350° for 5 minutes. When done, put a pinch of sunshine on it. Serve warm and share with lots of friends.
Mix all ingredients together. Simmer on low in mini crock-pot. Serve with tortilla chips.
Grind cranberries and set aside. Prepare gelatin according to package directions. Add sugar, pineapple, marshmallows, lemon juice and cranberries. Mix well, put in refrigerator. Stir frequently so ingredients will be well mixed.
Mix raw sausage and Bisquick with hands until crumbly. Add cheese. Continue to mix thoroughly. Press into a large ball. Let rest for 10 minutes. Roll into 1-inch balls. Bake on cookie sheet for 20 minutes at 350°. Drain and cool on paper towels. Store in the refrigerator. Reheat in the microwave.
In a large bowl, mix the cottage cheese, 1 cup Mozzarella cheese, egg, spinach, salt, oregano and pepper.
Turn fryer to 250°. Add onion, green pepper and oil. Cook until onion is limp. Add beef. Cook, stirring with wooden spoon, to break up large pieces of meat. Add remaining ingredients. Bring to a boil. Cover. Turn control on fryer to 220° and simmer about 10 to 15 minutes.
Soak the cracked wheat for 20 minutes in cold water. Drain and press out all excess water. Finely chop the parsley, discarding the stalks. Finely chop the scallions, including the green part. Finely chop the mint. Place the cracked wheat in a large bowl with the mint, parsley and scallions. Add the coarsely chopped tomatoes and season with salt and pepper, the lemon juice and olive oil. Chill in the refrigerator before serving.
Combine jello and cottage cheese. Let set. Add next 3 ingredients. Fold in Cool Whip. Chill and serve.
Broil chicken until tender. Bone it. Cut into bite-size cubes. Put all ingredients into casserole. Sprinkle with Parmesan cheese. Bake at 350° for 1 hour.
Prepare chicken. Boil, debone and dice into small pieces. Prepare chicken in desired seasonings: onion and garlic salt, salt and pepper, etc. Prepare 9 x 13-inch cake pan. Line bottom with stuffing mix. Add layer of chicken. Prepare next layer (soup, lemon juice, mayo and chicken broth) and small amount to next layer. Add layer of broccoli and continue to layer until only stuffing layer left and leftover broth to top. Bake at 375° for about 1 hour or until hot all the way through.
Mix butter and soup mix together. Spread mixture on the biscuits and bake in preheated oven at 400° for 8 to 10 minutes or until golden brown.
Grease muffin pan. Combine all ingredients and fill pan 2/3 full. Bake at 375° for 20 minutes. Serves 6.
Mix all ingredients together. Grease 13 x 9 x 2-inch pan. Spread in pan. Bake until golden brown. Bake at 350° for 25 minutes. Cut into squares and serve warm.
Immerse leaves in boiling water for 3 minutes or until limp. Drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place 1/4 cup meat mixture in each leaf. Fold in sides and roll ends over meat. Use toothpick to secure, if necessary. Place in crock-pot. Combine tomato sauce with sugar, lemon juice and Worcestershire. Pour over cabbage rolls. Cover and cook for 8 hours on low.
Preheat oven to 350°. Mix all ingredients and bake in a 9 x 13 x 2-inch pan for 30 to 35 minutes. While cake is still warm, cover with topping.
Mix together brown sugar, mustard, Worcestershire sauce and water. Pour into saucepan and cook over medium-high heat; bring to boil, stirring constantly. Combine all ingredients in baking dish; cover. Bake at 350° for 20 to 25 minutes.
Cream sugar and shortening together; beat egg in. Stir in applesauce. Sift together flour, soda, cinnamon, cloves and allspice. Stir into flour mixture, alternating with water. Stir in pecans and raisins. Pour batter into a greased and floured 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes.
Blend all ingredients. Pour into unbaked pie shell. Bake at 400° for 35 to 40 minutes. When cool, make a meringue from the three egg whites. Beat until fluffy, then add the 6 tablespoons sugar and 1/4 teaspoon cream of tartar. Beat until fluffy. Bake at 400° for about 8 minutes or until lightly browned.
Mix together soup, milk and real mayonnaise. Place in bottom of greased 8-inch square pan, layer of chicken, layer of broccoli and pour soup mixture over all. Cover with any type of bread crumbs. Bake at 350° for 30 minutes, until bubbly.
Put basil leaves, pignoli nuts, garlic and a little less than half of the oil in blender. Blend about 30 seconds. Add butter and 2 tablespoons of hot water. Salt and pepper. Gradually add remaining oil to thin. Best served over egg or spinach fettucini noodles. Sprinkle with grated Parmesan or Sardo cheese, if desired.
Mix together. Drop by teaspoons on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Blend butter and 1 cup sugar until fluffy. Add vanilla and eggs until blended. Add dry ingredients and milk (alternating). Stir in berries and put in well-greased or lined muffin pan. Fill fairly full. Sprinkle sugar on top of each muffin. Bake at 375° for 30 minutes. Yields 12 to 15 muffins.
Arrange fish in shallow glass dish. Whisk remaining ingredients together in a small bowl. Pour marinade over fish and turn to coat. Cover with plastic wrap and marinate for 30 minutes at room temperature or 1 hour in the refrigerator, turning once or twice and spooning marinade over all pieces of fish. Spray Pam nonstick vegetable oil on a clean grill and place fish skin side down, or place on foil. Cook 4 minutes per side or when fish flakes. (Cooking time might be longer on foil.)
Wash and prepare chicken for roasting. Saute the chopped onions in the butter for 5 minutes. Add the dried fruit and saute for 5 minutes. Remove from heat. Add seasoning and let cool for a few minutes.
Pop popcorn. Melt marshmallows and margarine in microwave. Stir until butter is blended. Add some of the popcorn and stir it in. Add some of the cashews and stir it in. Add some of the M&M's and stir it in. Continue as above until all ingredients have been added. Put mixture into greased angel food cake pan. Let stand for a few minutes.