HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes in a baking dish. Mix together all remaining ingredients and brush over potatoes. Bake for 45 minutes, brushing occasionally in a 375° oven.
Mix first 4 ingredients and set aside. Drain cherries and set aside. Mix cherry juice with baking soda, flour-cornstarch mixture, sugar and food coloring. Place cherries in pan, pour juice mixture on top then top with oatmeal topping. Cook at 300 for 25 minutes.
Separate dough into 10 biscuits; flatten into 5-inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside.
Bring margarine or butter to room temperature and whip. Let strawberries thaw. Whip all ingredients together, including strawberry juice, with large mixer. Vary amount of sugar to taste (increase when using frozen; decrease when using fresh).
Combine 1/4 cup flour, salt, pepper and paprika in plastic bag without holes. Shake contents, then place chicken breasts in bag and shake. Take coated chicken breasts and brown in oil. Remove chicken. In same pan, mix juice, sherry, sugar and Worcestershire sauce. Bring to boil and reduce heat. Add combined water and cornstarch until thickened. Place chicken in greased pan. Place peppers and onions on top of chicken. Pour orange juice mix over top. Bake, covered, at 350° for 45 minutes.
Beat eggs until foamy, add soup and milk, mixing well. Sprinkle cheese, meat, and vegetable evenly over the pie crust (use the deep dish, 9 inch frozen). Pour liquid mixture over all and sprinkle with nutmeg. Bake at 350 for 50 minutes or until center is set. Let stand 10 minutes before serving.
Soften and whip cream cheese. Drain and rinse shrimp. Mix all ingredients together and refrigerate for 3 to 4 hours.
Mix ingredients together and bake on ungreased cookie sheet at 350° for 12 to 15 minutes. Batter for each cookie may be up to 1/4 cup or make regular size cookies.
In a Dutch oven, brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and red hot sauce. Bring to a boil; reduce heat and simmer, covered, 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired.
Use jellos in order as named. Dissolve 1 package of jello in 1 cup of boiling water. Take 1/2 cup of jello and 1/3 cup sour cream. Blend well and pour into dish.
Preheat oven to 350°. Lightly spray bottom of 2 1/2-quart baking dish with Pam, etc. Line bottom with bread cubes; scatter raisins over. In large bowl, mix thoroughly egg whites, milk, extracts, sugar, cinnamon, nutmeg and liqueur. Bake for 45 to 50 minutes or until set.
Stir together dressings and ground red pepper; reserve 1/2 cup. Pour remaining dressing mixture over chicken. Cover; marinate in refrigerator 2 to 3 hours. Preheat electric broiler (not necessary to preheat gas broiler). Remove chicken from marinade, reserving marinade. Place chicken on greased rack of broiler pan so top is 4 to 5 inches from heat. Broil 10 minutes on each side or until tender, brushing occasionally with reserved marinade. Cut into strips. Arrange chicken, avocado and red pepper over lettuce on large serving platter. Sprinkle with cilantro. Serve with reserved dressing mixture.
Mix all ingredients. Batter will not be thick. Pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Bake garlic in a small baking pan at 350° for 20 to 30 minutes or until lightly brown. Cool and peel. Combine garlic and remaining ingredients in a saucepan. Bring to a boil; reduce heat and simmer 20 minutes. Cool. Pour into blender; process until smooth, stopping once to scrape down sides. Yields 4 1/2 cups.
Drain pineapple chunks and use pineapple juice, cornstarch, vinegar and salt; cook and add pineapple chunks and drained beets. Simmer about 20 minutes.
Boil 1 cup water; remove from heat. Add jello and sugar and stir until dissolved. Add lemon juice and remaining water. Chill while preparing cranberries. In blender, chop cranberries and orange, a small amount at a time. Place in large bowl. Stir in apple, celery, nuts and jello mixture; chill until set.
Saute onion and celery in butter. Cook broccoli as label directs and drain. Mix all ingredients, adding salt and pepper to taste. Serve in chafing dish.
Cook raisins in water until water is gone. Add applesauce, eggs, sweetener and oil. Mix well. Add dry ingredients and vanilla. Pour into loaf pan that has been sprayed with Pam. Bake at 350° for 1 hour.
Remove stems. Chop and saute in butter with onion. Add other ingredients except mushroom caps. Cool mixture. Fill caps and cover with bread crumbs. Bake 15 minutes at 425°. Vary by adding chopped ham, chicken, celery, cheese, etc.
Mix juices. Let stand 1 to 2 hours for flavors to blend. Refrigerate until very cold. Pour in ginger ale just before serving. (Crushed ice or an ice ring may be used.)
In a 9 x 13-inch baking dish, combine butter and stuffing mix. Pat down on bottom of pan. Boil chicken breasts in a large Dutch oven until tender, about 1 1/2 hours. Let cool. Save the chicken stock. Debone the meat and dice. Combine soup, milk and chicken stock. Layer the stuffing, chicken and soup mixture twice. Bake at 350° for 30 minutes. Serves 12.
Crush cookies. Put half in 9 x 13-inch pan. Mix cream cheese and butter until smooth. Mix in powdered sugar. Fold in whipped topping. Mix pudding, milk and vanilla. Fold 2 mixtures together and pour over crumb mix in pan. Top with remaining crumbs. May be chilled or frozen. Makes 12 servings.
Brown mushrooms and pimentos in butter. Toast almonds at 350° for about 10 minutes. Layer peas, soup, almonds, pimentos and mushrooms. Repeat. Top with dots of butter or may use cracker crumbs. Bake at 350° until bubbly. Serves 6 to 8.
Mix mustard with a little water to make a paste. Mix cornstarch, sugar, salt and water; cook over low heat 5 minutes until smooth. Add vinegar. Cool mixture; then add mustard.
Boil fettucini as directed. Steam vegetables until tender. In a pan, melt butter and whipping cream; add Parmesan cheese. Mix everything together and serve.
Combine celery and green pepper into processing bowl in a food processor. Grind until coarsely chopped. Add remaining ingredients and grind until desired consistency is reached. Makes 1 cup.
In bowl, beat cheese until fluffy; blend in chili sauce and next 4 ingredients. Cover; chill. Serve with vegetables or chips. Makes about 1 2/3 cups.
Cook pasta, drain and rinse with hot water. Cut tomatoes and Mozzarella cheese into bite-size pieces. Chop basil leaves. When pasta is ready, in large bowl toss pasta, tomatoes, Mozzarella and basil. In measuring cup, mix olive oil and garlic. Pour over pasta and toss. Sprinkle with salt and pepper to taste. Sprinkle with Parmesan cheese. May be served hot or cold.
Preheat oven to 350°. In a large mixer bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix. Mix well. Chill at least 1 hour. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or until lightly browned. Cool. Store tightly covered at room temperature.
Preheat oven to 350°. Melt butter/margarine in baking dish (set aside). Mix flour and sugar together; gradually add milk to the flour/sugar mixture. Pour into the baking dish. Spoon in peaches. Bake for 35 to 45 minutes.
Mix flour, brown sugar, oatmeal and cinnamon in a bowl. Add melted butter. Press half of mixture in greased baking pan. Put diced rhubarb on mixture.
Put into deep baking dish. Cover with 2 cups fruit (may use drained can fruit or pie filling (cherry, peach, apple) Your choice........
Dip steaks into eggs. Roll in corn flakes, salt and pepper as desired. Brown in hot fat. Then remove and place in greased baking dish and cover steaks with soup, diluted with 1 cup water. Bake at 325° to 350° for 1 hour.
Slice onion in thin rings and saute in olive oil until soft and beginning to brown slightly. Remove and keep warm. Season both sides or pork with black pepper and garlic powder. Brown both sides of pork. Return onions to pan and add wine and soy sauce. Cover and simmer for 35 to 40 minutes. Serves 2.
Melt margarine and marshmallows in large bowl in microwave. Add color and extracts. Stir in flakes until well coated. Use about 1 tablespoon for each cookie. Dip fingers in cold water (not butter) so it doesn't stick. Shape into a wreath and decorate with candies while sticky. Place on wax paper. Allow to dry uncovered at room temperature for 8 hours. Makes 12 to 18 wreaths. Make only one batch at a time, don't try to double the recipe.
Bake cake in a 9 x 13-inch pan. Let cool. Frost cake with chocolate frosting. Right before serving, spoon cherries over frosted cake.
Place all ingredients in a 1 or 1 1/2-quart high sided casserole pan. Bake at 350° for 15 minutes. Stir; bake 15 minutes more at same temperature. Serve warm with Doritos chips.
Scrub potatoes thoroughly and rub skins with oil. Bake at 400° for 1 to 1 1/4 hours or until done. Allow to cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact. Mash pulp. Cook bacon until crisp; drain and crumble. Reserve 3 tablespoons of drippings in skillet. Saute onion in bacon drippings until tender. Combine potato pulp, bacon, onion, cheese, sour cream, salt and pepper; mix well. Stuff shells with potato mixture. Sprinkle each with 1/8 teaspoon of paprika. Bake at 350° for 15 to 20 minutes or until heated thoroughly.
Grease 9 x 13-inch pan (bottom). Mix first 4 items and put in bottom of pan. Mix cake according to directions on box. Pour over rhubarb mixture. Bake 55 minutes at 350° or until done.
Blend Jell-O and hot water. Add mayonnaise; fold in rest of ingredients. Chill until set. Serve.
Fry hamburger; drain fat. Add taco sauce, tomatoes, lettuce and onions. Let simmer. Salt and pepper to taste.
Trim excess fat from chops. Heat fat in skillet; when you have 2 tablespoons of melted fat, remove the trimmings. Slowly brown chops in fat; drain. Combine seasonings and sprinkle over meat. Add rice, onion and green pepper. Pour tomatoes over mix; cover. Cook over low heat 30 to 35 minutes. Add green pepper rings and cook 5 minutes. Sprinkle with cheese.
Mix all together until moist (do not overmix). In a greased pan, fill 2/3 full with mixture. Bake at 400° for 15 to 20 minutes or until golden brown. Serve warm. Makes 18 to 20 muffins.
Mix ingredients together and place in a 9 x 13-inch pan sprayed with Pam. Melt 12 ounces semi-sweet chocolate chips and spread over top. Refrigerate to set.
Mix chili, drained corn and cut up tomatoes in a bowl. Combine muffin mix according to directions on the box. In a baking dish, put ingredients in the center and put muffin mix completely around the outside of the ingredients (along the baking dish). Bake according to the directions for the muffin mix.
Heat oven to 450°. Cut shortening into flour until particles are as fine as coarse crumbs. Add milk; stir in with fork. Turn dough out on slightly floured board or pastry cloth; knead just until smooth. Roll out about 1/2 inch thick; cut with floured cutter. Place biscuits on lightly greased baking sheet; bake 10 to 12 minutes.
Mix together. Make into small meatballs. Place on cookie sheet; brown at 350° for 10 minutes. Place in crock-pot. Add jelly and chili sauce. Let cook for 4 hours on low.
In double boiler, combine sugars with flour and add hot milk gradually. Stir constantly to make smooth. Add salt and cook for 15 minutes, stirring occasionally until thick. Pour part of mixture slowly into egg yolks, stirring constantly. Pour back into double boiler; mix well and cook 3 minutes. Stir and add butter. Cool and add vanilla. Pour into pastry shell.
Combine cake mix, 2 eggs and margarine. Mix well and spread in a 9 x 13 x 2-inch pan. Sprinkle with 1 cup pecans and chocolate chips. Combine cream cheese, 3 eggs, sugar and 1/2 cup pecans and spread on top. Bake at 350° for 45 to 50 minutes.
Combine all ingredients in a crock-pot. Cook on low for 6 hours. Stir once an hour. Serves 4.
Fill baked pie shell with fresh strawberries sliced in half. Mix water and cornstarch together. Cook mashed strawberries and sugar. Slowly add the cornstarch mixture to mashed strawberries and cook until thick. Add lemon juice. While still hot, pour over strawberries in pie shell. Chill and top with whipped cream.
Melt peanut butter and butter over hot water in double boiler. Mix sugar and cereal. Pour peanut butter mixture on cereal and mix well. Make finger shapes by squeezing in palm of hand. After set, dip ends in or frost and stripe with melted chocolate.
Lightly grease a 9-inch pie plate. In glass bowl or pie plate, melt butter. Mix in cookie crumbs and sugar. Press into pie plate. Heat in microwave on High for 1 1/2 minutes. Cool.
Empty beans into greased baking dish. Pour next four ingredients over them. Place bacon strips over top. Bake at 300° until bacon is crisp and beans are thoroughly heated.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. Beat eggs and oil in small bowl. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl. Add egg mixture. Mix well.
Heat sugar and syrup until they boil. Remove from heat and stir in peanut butter and vanilla; mix well. Pour in cereal and stir. Press into 9 x 12-inch pan. Melt chocolate and butterscotch chips. Spread on top.
Bring the butter, water, and cocoa to a boil. Add flour, salt, sugar, and baking soda all at once. Cream well. Add eggs and sour cream. Bake in greased and floured jelly roll pan (15 x 10-inch) for about 20 minutes at 350°.
In large bowl, mix all ingredients except granulated sugar. Shape into 1/2 inch balls. Roll balls in granulated sugar. Store in tightly covered container for at least 3 days before serving for flavors to mellow. Keeps up to 2 weeks in tightly covered container. Makes about 3-1/2 dozen balls.
Heat oil in large pan. Saute onion, green pepper and garlic until tender. Add chicken, ham and sausage. Cook 5 minutes. Add remaining ingredients. Mix well. Bring to boil. Cover and reduce heat. Cook approximately 20 minutes to 25 minutes or until rice is done and liquid is absorbed. Serves 8.
In a skillet, saute the onion and green pepper in oil until tender. Add the remaining ingredients and mix well. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes or until rice is tender and liquid is absorbed. Yield: 6 servings.
Preheat oven to 350°. Blend all ingredients except nuts in a large mixer bowl, then beat 2 minutes at medium speed. Stir in nuts. Makes 1 big loaf or five 1 pound pans. Bake 35 minutes. Test with toothpick. Let cool 15 minutes. Remove from pan.
Wash chicken and place in bottom of Pyrex dish sprayed with Pam. Cut up tomatoes (use all juice in can, too) and mix with the dry spaghetti mix. Pour over chicken and bake, covered, 1 hour to 1 hour and 15 minutes at 350°. Serve with rice.
Make a syrup by combining sugar and water; bring to a boil and cook until sugar is dissolved. Add the lemon Jell-O; allow to cool. Add remaining ingredients. Serves 100.
Combine all ingredients except bread crumbs and margarine, mixing well. Pour	into 3 quart oblong casserole dish. Combine melted margarine and bread crumbs.	Sprinkle over top. Bake at 350° for 35 to 40	minutes or until bubbly and hot. Serves 12 to 15.
Preparation: Chop the onion and green pepper. Mince the garlic. Skin, bone and cut chicken into bite sized pieces. Cut the sausage into 1/2-inch slices and quarter each slice. Rinse, clean and halve the shrimp.
Dissolve jello, sugar and Kool-Aid in hot water, then add cold water. Mix well and pour into molds or small glasses and freeze. Refreshing on a warm day.
Dissolve Jell-O in 9 cups of boiling water. Combine the sugar and water; bring to a quick boil. Add to Jell-O mixture. Set aside to cool. When cool, add lemon and pineapple juices. Mix well and freeze. (Use the large Tupperware cake carrier.)
With a sharp bread knife, slice angel food cake crosswise into 3 layers. Sift 1 tablespoon unsweetened cocoa powder onto a 12 to 14-inch cake plate to within 1 inch of rim. Place bottom layer of cake onto the cocoa. Drizzle 1/3 of the Espresso (mixed with almond extract) over first layer of cake. Cover the layer with 1/2 of the sliced strawberries. Spread 1/2 of the cream cheese mixture (cream cheese, yogurt, powdered sugar and vanilla extract) over the strawberries. Top with the second layer of the cake. Drizzle 1/3 of the Espresso mixture over the cake. Cover with the remaining strawberries, then the cream cheese mixture.
Mix together all ingredients, except walnuts and raisins. Add them last and gently mix with spoon. Divide into 3 loaf pans. Bake at 350° for 1 hour and 10 minutes. Can be wrapped in freezer paper and frozen until needed.
Bring sugar, butter, cocoa and milk to a boil. Boil 2 minutes. Remove from stove and add coconut, nuts, oats and vanilla. Stir and drop by spoon on wax paper.
Drain pineapple juice and oranges, then mix oranges and pineapple with cherry pie filling. Chill until ready to serve. Put thinly sliced bananas on top.
Dissolve yeast in 3 tablespoons of warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, eggs, 1 cup warm water, salt and 2 cups flour. Beat at low speed on an electric mixer for 1 minute. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface; knead 4 minutes or until smooth and elastic. Shape dough into a ball; place in a well-greased bowl, turning to grease top. Cover; let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in bulk.
Preheat oven to 425°. Bake pie shell 8 minutes. Remove from oven and reduce to 350°. In bowl toss cheese with flour and bouillon and add remaining ingredients. Mix well. Pour into pie shell and bake 40 to 45 minutes. Let stand 10 minutes before serving.
Mix all together. Store in a tight container. Mix 1 cup hot water to 1/4 cup of mix. Makes about 30 cups.
Preheat oven to 425°. Cut potatoes lengthwise into wedges. Place on greased cookie sheet. Brush potato slices with vegetable oil. Sprinkle with salt and pepper and bake until done.
Brown meat; drain off liquid. Add all other ingredients. Cover and bake in the oven at 325° for 3 hours. Stir well every 1/2 hour. Serve over rice.
Combine all the ingredients. Pour in a 9 x 13-inch greased pan. Sprinkle over top 3/4 cup chopped nuts mixed with 3/4 cup brown sugar. Bake at 350° for 50 minutes.
Bring to a boil, pineapple and sugar, then add jello. Let set to thicken. Then add cottage cheese and Cool Whip. Mix together and let set in fridge.
Dip cookies in milk (briefly so they won't get too soggy). Layer the cookies in 13 x 9-inch glass pan (any size pan does fine if you choose to make more). After first layer, mix mint extract into Cool Whip (add more mint or less mint to your desired taste). Layer Cool Whip on top of first layer of cookies. Continue layering cookies, Cool Whip, cookies and Cool Whip. Decorate top with coconut, sprinkles, etc., if desired.
Drain beets reserving 3/4 cup liquid. Combine beet liquid with vinegar and next 4 ingredients in saucepan. Bring to boil; pour over beets. Refrigerate overnight in covered bowl. Onion may be added just before serving. Makes 4 to 6 servings.
Mix graham crackers and 1 stick melted margarine and press into a 9x13 inch pan.
Prepare a 5-inch souffle dish with a 2-inch paper collar. Whisk egg yolks and sugar in a bowl over a pan of hot water until thick and creamy. Remove from heat; whisk while cooling. Put the water into a small bowl; sprinkle the gelatin over it and leave to "sponge." Melt the chocolate. In a bowl over hot water, melt the gelatin. Add the gelatin to the egg mixture; mix well. Add the melted chocolate and brandy; mix again. Whip cream lightly and fold into the mixture. Whisk the egg whites until stiff and fold in carefully. Pour the mixture into the souffle dish and refrigerate. Decorate with whipped cream and chocolate.
Cook and stir onion, garlic and chili powder in 2 tablespoons oil until onion is tender. Stir in cumin, salt, pepper and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat. Simmer, uncovered, until thickened, about 30 minutes. Mix cheeses. Heat 1/2 cup oil in skillet until hot. Dip each tortilla lightly into oil to soften; drain on paper towels. Dip each tortilla into tomato mixture to coat both sides. Spoon about 2 tablespoons of cheese on each tortilla. Roll tortilla and place seam side down in ungreased rectangular pan (13 x 9 x 2-inch). Pour tomato mixture on top of tortillas. Sprinkle remaining cheese on top. Bake, uncovered, at 350° until cheese is melted. Top with avocado slices, olives or sour cream. Enjoy! Makes 6 servings, 490 calories per serving.
Place tomatillos, 1 jalapeno pepper, onion, garlic and water in saucepan. Cover. Boil for 6 minutes. Puree the vegetables together. Cool. Add salt, cilantro and another jalapeno pepper if you like it hot, and mix.
Beat egg whites, sugar and cream of tartar until stiff. Spread on pie. Brown.
Thaw shrimp if frozen. Remove shells and devein. Gently pat dry with paper toweling. In a large skillet melt butter over medium heat. Add onion, garlic, lemon peel, lemon juice, salt and pepper sauce. Cook until boiling. Add shrimp to the skillet and cook about 5 minutes or until shrimp turn pink. Serve with rice; top with parsley and shredded lemon peel.
Preheat oven to 350°. Mix all ingredients (zucchini last). Pour into a greased pie dish until golden brown (about 40 to 45 minutes). Good either hot or cold. Great as a side dish or as a main course served with salad.
Brown ground turkey in Dutch oven. Add onions, cooking until tender. Drain if necessary. Stir in remaining ingredients. Simmer until vegetables are almost done, then add noodles. Continue simmering until noodles are cooked. Add more water as needed or for desired thickness.
Cook chicken in water and remove from bones. Add vegetables to broth and simmer, uncovered, until done. Add chicken and seasoning.
In large bowl, combine chili, salsa, mushrooms, Parmesan cheese and Italian seasoning. In small bowl, stir together cottage cheese and parsley flakes. In a 9 x 9-inch pan sprayed with cooking spray, layer the noodles, cottage cheese, chili mixture and Mozzarella cheese until there are 3 layers. After it has cooked, let stand 10 minutes.
In small saucepan, over low heat, combine margarine and spices. Stir until margarine is melted. Pour spice mixture over popcorn in a large bowl; mix thoroughly to coat. Makes 4 (2-cup) servings.
Cream the margarine. Add sugar, almond extract, flour and salt. Roll a level tablespoon of mixture into balls. Place on a greased cookie sheet and flatten slightly. Bake at 400° for 10 to 12 minutes.
Boil potatoes in salted water for 10 minutes. Melt butter; blend in flour, seasonings and milk, gradually. Bring to a boil.
Sift together the flour, soda and salt. Cream shortening, sugar and vanilla. Blend flour mixture into creamed mixture. Add oats and mix. Form dough into 1-inch balls. Roll in flaked coconut.
Blend brownie mix (dry), wate and eggs. Stir in nuts. Spread in greased and floured 2 round pans (9 x 1 1/2-inch). Bake at 350° for 20 minutes. Cool 5 minutes in pan. Remove from pans and cool thoroughly on wire racks.
Put black pepper, garlic powder and meat tenderizer in plastic bag and shake together. Sprinkle spices over beaten and tenderized meat. Any leftover spices add to the flour. Will be used to flour the meat. Need a large bowl for the buttermilk and eggs. Whip together. Dip steak in flour mixture first then egg mixture, then flour mixture again, pressing all the flour you can into the steak. Place in hot oil and fry until steak will float, about 10 to 15 minutes on each side. Lift out of hot oil with tongs.
Stir sugar and milk until sugar is dissolved. Cook to boiling over medium-high heat. Boil approximately 5 minutes or until mixture is at soft ball stage. Remove from heat. Add vanilla. Stir in Marshmallow Creme until dissolved. Stir in peanut butter until blended. Pour into a greased 13 x 9 x 2-inch pan.
Mix flour and sugar in large bowl. Bring all ingredients, except first two, to a boil in pan, then pour over dry ingredients. Stir until flour is absorbed. Add 1/2 cup buttermilk, 2 eggs, 1 teaspoon baking soda and 1 teaspoon vanilla. Grease 11 x 14-inch pan. Bake at 350° for 30 to 35 minutes.