HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat, chopped onion and bell pepper in skillet using no oil. Drain. Add seasoning and tomatoes. In another pot, boil rice and carrots 10 minutes. Combine with meat mixture and bake at 325° for 30 to 45 minutes. Grate cheese on top, if desired.
Cut zucchini in half lengthwise. Remove pulp, reserving 1/4-inch shells. Chop pulp. Saute onion and garlic in 2 tablespoons olive oil in skillet. Stir in chopped zucchini. Saute 5 minutes. Add tomatoes, capers, olives and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Stir in bread crumbs and half the cheese. Spoon into shells. Top with remaining cheese. Drizzle with 2 tablespoons olive oil. Bake, covered, at 375° for 40 minutes. Bake, uncovered, 10 minutes longer. Makes 4 servings.
Mix sugar, cocoa, milk and oleo in boiler; bring to a boil. Boil 2 minutes. Set off stove; add remaining ingredients. Mix and drop on wax paper.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Mix all dry ingredients well. Gradually add enough milk to make a paste. Add well beaten egg yolks. Add remainder of milk. Cook slowly, stirring constantly to prevent sticking. When thickened, remove from heat and add margarine and vanilla. Pour into baked pie shell and top with meringue and brown.
Saute onions and butter until done. Pour 2 cups Minute rice in a greased 13 x 9-inch pan. Pour the sauteed onions in over the rice. Cover with California Blend. Mix mushroom soup and water. Pour over vegetables. Spoon Cheez Whiz over all. Bake at 350° for 35 to 45 minutes.
Combine all, except chips, and turn into baking dish. Top with chips. Bake 30 to 45 minutes at 350°.
Add water to reserved pineapple juice to make 2 cups. Add Jell-O. Refrigerate. Chop 1 pound of cranberries. Pour 2 cups of sugar over and let stand until Jell-O is slightly jelled. Fold cranberries, celery and nuts into jelled mixture. Fold in gently. Chill until firmly set.
Preheat oven to 400°. Mix the first 3 ingredients and press into a 9 x 13-inch pan. Bake 30 minutes. Let cool. Blend the next 3 ingredients together for layer two. Pour on top of crust. Blend the next 3 ingredients for layer three and spread. Top with Cool Whip and pecans for layer four.
In a large bowl, dissolve Jell-O in 1/4 cup boiling water; whip in yogurt. Fold in Cool Whip and spread in graham cracker crust. Chill 2 hours. Only 148 calories in pie.
Cook ground beef. Mix seasoning mix while cooking meat and then drain. On bottom of pan, spread ground beef, then layer overlapping tortillas. Pour 1 can Ranch beans and 1 can cream of chicken soup (dab it on the beans). Add Ro-Tel tomatoes; add cheese on top and repeat all ingredients again; cook at 350° for 30 minutes.
In large pot, cook manicotti noodles, a few at a time, in salted water. Lift out with a slotted spoon so as not to break. Place in large bowl with cold water.
Roll out pie dough and cut into 4 equal pieces. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each pieces of dough. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 teaspoon (5 ml) margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and place in shallow baking pan. Bake at 425°F (220°C) for 35 to 45 minutes or until pastry is golden brown. Yield: 4 dumplings.
Combine soy sauce, mustard, ginger and brown sugar. Marinate chicken overnight. Bake at 350° for 1 to 1 1/2 hours. Pour out marinade and bake 10 minutes.
Cook sugar and water together until clear. Mix lemonade, pineapple juice, strawberries and almond extract together along with sugar and water. Freeze. Do this 3 or 4 days before party. Add sherbet 2 hours before party along with the ginger ale when base is put into punch bowl. Makes sort of a slush or can thin to likeness.
Put chicken in a 4-quart pan and add just enough water to cover chicken. Boil until chicken is tender. Reserve stock and 1 cup of chopped chicken for later use.
Heat a large skillet and add the butter. When the butter is melted, stir in the flour. Add the peas and bring to a boil. Reduce heat and simmer 10 minutes. Stir in tuna. Heat through and serve over toast or pasta.
Cut chicken into bite sized pieces. Dip chicken in melted butter and then in crumb mixture. Bake at 425° for 10 minutes on a foil lined cookie sheet.
Boil rapidly the sugar and milk for 6 minutes. Pour over chocolate chips, marshmallows, butter and nuts. Beat until firm. Pour into greased baking sheet.
Preheat oven to 350 degrees. Quarter biscuits and roll each quarter in a mixture of 1/2 c. sugar and 1/2 tsp. cinnamon. Pile in a greased and floured 9 x 9 pan. Melt stick of butter in saucepan. Add 3/4 c. sugar and 3/4 tsp. cinnamon. Heat until sugar melts. Pour over biscuits. Bake for 20-25 minutes. Remove from oven and let stand 10 minutes. Invert on a cake plate. Pull pieces apart with fingers.
Brown beef, onions and green pepper. Put other ingredients in pot and mix. Add meat mixture. Cook 30 to 40 minutes.
Sift together flour, sugar and baking powder. Add salt and cinnamon. Stir in carrots, raisins, nuts, coconut and apples. In other bowl, whisk eggs, oil and vanilla. Add to flour mixture and stir just until combined. Spoon into well-greased and floured muffin tins, filling to top. Bake at 350° for 30 to 35 minutes or until done. Let cool in tins for 5 minutes, then put on rack to cool. Makes 30.
Crumble cornbread and add remaining ingredients. Stir all until mixed thoroughly. Chill and serve.
In 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Top with Miracle Whip, sealing to edge of bowl and cover. Chill several hours or overnight. Garnish with bacon and cheese, if desired.
Combine all ingredients except vegetables. Pour over carrots, onions and bell pepper. Marinate for 12 hours.
Mix well. Bake in an ungreased casserole dish at 400° for 45 minutes.
Mix the jello with the hot water. Add the Karo syrup and lemon juice. Mix and place in refrigerator until it begins to thicken. Have the evaporated milk chilled. Place in cold bowl and beat until thick. Fold into mixture. Place in pan; sprinkle crushed Nabiscos over top.
Saute onion in butter. Add water, sugar, vinegar and salt and pepper to taste. When mixture in pan comes to a boil, add cabbage. Cover tightly and turn down heat. Cook until cabbage is tender.
Mix oil, chocolate and sugar together in a saucepan. Blend in eggs, one at a time. Mix well by hand. Add vanilla. Stir in flour, baking powder and salt. This is all mixed by hand. Leave in saucepan and refrigerate for at least 5 hours or overnight and for several days. Heat oven at 350°. Drop teaspoonfuls of dough into sugar. Roll into balls. Place 2-inches apart on greased baking sheet. Bake 10 to 12 minutes. Do not overbake. Makes 6 dozen.
Put all ingredients together, except for chocolate chips and nuts. Mix in bowl and pour into 9 x 13-inch pan. Spread chocolate chips on top of batter. Nutmeats may be added with chocolate chips. Bake at 275° for 45 minutes.
Scrap centers from Oreos. Crush Oreos in a food processor; set aside. Mix pudding and milk; set aside. Cream or mix sugar, cream cheese and margarine, fold into pudding. Fold in Cool Whip. Place 1/2 crushed cookies on bottom of a 9 x 13-inch dish, spread mixture over cookies, then spread the other 1/2 of cookies on top.
Brown ground meat with onion in skillet. Drain. Add canned tomatoes and chili powder. Simmer for approximately 10 minutes. Serve over cooked rice.
Preheat broiler; arrange tortillas on nonstick baking sheet and brush each tortilla with 1/4 of margarine and sprinkle 1/4 of cinnamon. Broil until bubbly. Combine remaining cinnamon with the sugar. Turn tortilla over; brush with the remaining margarine and sprinkle with cinnamon/sugar mixture. Broil until caramelizes, about 1 minute. Weight Watcher = 1/2 fat; 1 bread; .5 calories.
Cream the shortening and margarine with sugars. Add eggs, one at a time, beating well after each. Sift together the dry ingredients and add alternately with milk. Stir in flavoring and nuts. Bake in tube pan at 325° for 1 hour and 25 minutes.
Wash and drain turkey. Punch small holes in turkey and insert Cajun seasoning all through the turkey and salt and pepper to taste. Let turkey sit in refrigerator overnight. Fry in deep pot, cook turkey 3 1/2 minutes per pound; should take about 35 or 40 minutes according to size.
Combine the first 6 ingredients. Shape into balls and bake at 350° for 15 to 20 minutes or until brown. Cook the Heinz chili sauce and grape jelly until jelly melts. Add meatballs and simmer 10 minutes.
Wash fresh spinach thoroughly. Add salt and cook until tender. Do not add water. Chop fresh spinach very fine. Melt butter in a saucepan. Blend in a mixture of flour, pepper and nutmeg. Heat until mixture bubbles. Remove from heat; add milk gradually, stirring constantly. Bring to boil; cook 1 to 2 minutes longer. Blend spinach into sauce and serve hot. Makes 4 servings.
Saute green pepper and onion in butter until tender. Stir into cream sauce the onion, green pepper and cheese. Heat slowly but do not boil. Remove from heat and add crabmeat and lemon juice. Garnish with parsley and paprika.
Bring first 6 ingredients to a boil, stirring constantly, then add lemon juice. Fill 7-quarts with sliced apples (Jonathans). Pour hot syrup over apples and seal. Process in hot water bath for 10 minutes.
Rub steaks with pepper. Melt butter in a skillet and sear steaks on both sides. Add garlic and onions and saute about 5 minutes. Combine beef broth, Worcestershire sauce and tomatoes. Pour over steaks and simmer for approximately 25 minutes or to desired doneness. Serve over rice with sauce leftover in pan.
Use a cookie sheet and line with aluminum foil. Leave overhang to cover potatoes completely. Slice potatoes and chop onions, add mushrooms, pour oil over and slice stick butter and leave on top. Season to taste with seasonings above. While grilling out simply place pan on rack and bake until tender. Garnish with bacon bits, sour cream, chives and cheese. MMMMM Good.
Place half of the cheeses in a greased 8-inch square baking dish. Sprinkle with chilies and remaining cheeses. In a bowl, beat the eggs. Add the milk and flour; pour over cheeses. Bake at 375° for 30 minutes or until set. Cut into small squares. Serve warm. Yield: 16 servings.
Heat oven to 350°. Grease cookie sheet. In bowl, combine chicken, ham, mushrooms and cheese. Separate dough into 8 rectangles; press perforations to seal. Spoon rounded 1/2 cup mixture onto center of each rectangle. Pull 4 corners of dough to center; twist slightly. Seal edges. Place on cookie sheet; brush with egg. Bake at 350° for 18 to 24 minutes or until golden brown. Makes 8 servings.
Cut beef into small cubes and place in baking dish. Add the soups, mixing together before pouring over beef. Bake in a 300° oven for about 1 or 1 1/2 hours or until beef is tender.
Break cake into small pieces. Mix all ingredients. Pour into angel food cake pan and freeze. Unmold by quickly dipping pan in hot water. Turn out and slice. This may be kept frozen for weeks.
Pour into 2 baked pie crusts. Mix 1 can blueberry pie filling with small can crushed pineapple, drained. Mix well and spoon over mixture. Chill overnight.
Cream together margarine and cottage cheese. Mix well. Sift 2 cups flour, salt and mix into margarine and cheese mixture. Chill overnight. Roll out 1/8-inch thick on lightly floured board. Cut into 2-inch or 3-inch squares and place a dab of some dried fruit and preserves mixed with raisins or anything else you may like on each square. Fold over and seal edges. Bake 15 to 20 minutes on cookie sheet at 350°.
Melt margarine in dish. Mix sour cream and corn. Pour into dish with butter. Do not mix. Sprinkle Jiffy mix over top evenly. Bake at 350° for 1 hour or until cornbread mixture is golden brown and set.
Mix milk, sugar and salt; boil 5 minutes. Add marshmallows, chips, nuts and vanilla; beat until smooth. Pour in buttered 9-inch square pan and cool.
In small pan, soften gelatin in orange and pineapple juice. Bring to a boil. Remove from heat. Place cottage cheese and sweetener in blender. Blend until smoother. Add juice. Blend until smooth. Add juice. Blend. Pour into small round cake pan. Refrigerate until firm. This equals two fruits and a lunch protein.
In a buttered casserole dish, place the pineapple first. Mix sugar and flour; pour over pineapple. Pour the juice on top of this and then add the cheese. Top with 1 stack of crushed Ritz crackers and 1 stick margarine. Bake at 375° for 30 minutes.
Grease a 9 x 9-inch pan. Spread chilies and cheese in pan. Beat remaining ingredients. Pour into pan. Bake about 30 minutes at 350° until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Refrigerate any leftovers.
Brown hamburger and sausage together. Drain. Add mushroom soup and cheese. Stir until smooth. Add chili seasoning. Serve warm with chips.
Cream first 3 ingredients together (make it light); add eggs one at a time and add vanilla. Then add flour and 7-Up gradually and alternately. Grease tube pan. Dust with 10x sugar. Bake 1 hour and 20 minutes at 350°.
Mix dry ingredients in the upper part of double boiler. Add the milk slowly to dry ingredients and place over boiling water. Stir constantly to prevent lumping. Next, add well beaten eggs. Cook to the consistency of thick cream. Add butter and vinegar and let cool.
Beat eggs slightly in a bowl. Stir in sugar, syrup, butter and vanilla. Mix well. Stir in pecans. Pour in unbaked pie shell. Bake in oven 35 to 40 minutes at 375°.
Beat egg yolks until thick; gradually add sugar and beat two minutes. Add cold water. Sift together flour, cornstarch, salt and baking powder. Add to egg mixture. Add lemon extract. Beat egg whites until stiff. Fold into flour mixture. Bake in an angel cake pan 45 minutes in a 350° oven. Be sure to grease and flour the pan well.
Saute onions and garlic in olive oil until transparent. Add spinach, shrimp, oregano, pepper flakes, basil and chicken broth. Simmer until shrimp turn pink. Add linguini; stir and heat through, about 1 minute. To serve, sprinkle with Parmesan cheese.
Can use cracker in place of bread crumbs. Mix all ingredients thoroughly and pack into a baking dish. Omit the salt if using crumbs. Bake in a 350° oven for 1 hour.
Butter a 9 x 13-inch pan or glass dish. Line bottom of pan with graham crackers. Mix	pudding with milk; beat 2 or 3 minutes at medium speed. Fold Cool Whip into pudding. Pour half of mixture over crackers. Add another layer of crackers and pour remaining mixture.	Add a	top layer of crackers and refrigerate for two hours before adding the frosting.
Cut 1 package flour tortillas in 1/4 sections and put layers of tortillas, sauce, cheese and onion until casserole is full. Top with cheese. Bake about 30 minutes until thick at 350°.
Mix first three ingredients. Shape into rolls and chill. Melt caramels with 3 tablespoons water. Pour over chilled logs. Roll in chopped pecans.
Boil potato until soft. Pour off water and mash potato. Add sugar, a little at a time. It is very stiff. Roll out 1/4-inch thick. Spread peanut butter on dough. Roll up and place in refrigerator. Slice as needed.
Mix all ingredients thoroughly; pour into ovenproof dish. Bake at 350° for 30 minutes. Serve with crackers.
Combine the sugars and water in saucepan. Bring to boiling point. Boil 5 minutes. Gradually stir in coffee, use a wire whisk. Remove from heat and cool. Pour mixture into jug. Add vodka and vanilla. Mix thoroughly. Cover and let stand for 2 weeks.
You will also need 12 to 15 city chicken wooden skewers/sticks (ask the butcher at your local supermarket for these).
Spread cream cheese in a 9 or 10-inch glass pie dish. Spread chili on top of cheese. Sprinkle chopped scallions on top of chili, then add the Cheddar cheese on top of scallions. Microwave 5 minutes until cheese is bubbly. Or heat in oven at 350°, approximately 20 to 25 minutes, or until cheese is bubbly. Serve with chips on the side.
Place chopped banana into small bowl. Stir in vanilla, honey, skimmed milk, brown sugar and Coffee-mate. Beat for one minute with electric mixer or blender. Put into cup with ice.
Combine all ingredients. Put into greased 2-quart baking dish. Bake at 350° approximately 30 minutes.
In a tall, heavy glass, muddle a few mint leaves with sugar. (To muddle, use muddler or long handle teaspoon to crush and bruise mint leaves against grains of sugar.) If preparing many drinks, refrigerate them now. Just before serving, fill glass with ice. Add bourbon to taste and fill the rest of the glass with water. Pass the lemon peel around the glass rim; then put in glass. Stir and serve with spring of mint.
Place the sugar, milk, butter and cocoa in a saucepan; bring to a boil, stirring. Boil for 2 minutes. Remove from heat; add the remaining ingredients, starting with peanut butter and mix well. Drop by spoonfuls onto waxed paper and allow to cool and take form.
Pare and slice apples; set aside. Mix together 5 tablespoons sugar and cinnamon and set aside. Beat together all remaining ingredients until smooth and thick. Grease a 10-inch tube pan. Put a layer of batter, then a layer of apples, then sprinkle with sugar mixture. Repeat two times. Top with sugar mixture. Bake at 350° about 1 hour.
Beat eggs and milk with fork. In small skillet, cook onion and green pepper in butter until tender. Pour in egg mixture. Cook over low heat. Lift eggs gently now and then until eggs are set but still moist.
Cut squash in 1/2-inch slices. Steam until tender. Drain. Grate carrots and chop onion. Add to squash. Add butter and soup.
Mix first 3 ingredients in a 9 x 13-inch pan and pat to form a crust. Bake 10 minutes at 350°. Cool. Mix cream cheese, Cool Whip and sugar until blended. Spread over cooled pretzel crust. Dissolve jello in water, add frozen strawberries and mix. Gel until slightly thickened and pour over layers. Refrigerate until firm.
Slice apples into 9-inch Pyrex pie pan. Mix sugar and cinnamon; sprinkle over apples. With pastry blender, crumble flour, brown sugar and margarine. Press lightly on apples. Bake until brown and apples are tender at 375° for 30 to 45 minutes.
Cook rice and set aside. Cook broccoli. Drain well. Cook celery and onion in butter until tender, not browned.
Cook squash in water until tender. Place squash in casserole dish. Top with onion, beaten eggs, melted butter and cheese. Bake at 350° until done, about 25 minutes.
Melt 1 stick butter; press crumbs and butter in a 13 x 9-inch pan or loaf pan to form crust. Mix together eggs, 1 stick butter and powdered sugar; beat 10 minutes. Spread over crumbs. Cover with pineapple, then sliced bananas and then Cool Whip. Sprinkle with nuts and cherries. Refrigerate overnight.
Gradually add milk to cream cheese; blend until smooth. Add whipped cream and sugar. Beat mixture for two minutes. Place pudding in large mixing bowl, gradually add cream cheese mixture to pudding. Beat until blended; pour mixture into graham cracker crust. Make an indentation in the center of mix for the fruit filling. Add fruit filling and chill before serving.
Dissolve sugar in pineapple juice. Mix ginger ale to this. Place sherbet in punch bowl or large pitcher. Pour juice-ginger ale over. Stir slightly and use ladle to dip and serve.
Mix and bake at 375° for 25 to 30 minutes in a 9-inch square pan.
Mix together and store tightly in covered container. To serve, mix 1 1/2 tablespoons mix, 1 cup hot water and 2/3 ounces rum (optional).
Preheat oven to 325°. Cream margarine, shortening and sugar. Add eggs, one at a time, mixing well after each one. Add dry ingredients slowly. Fold in bananas and nuts. Pour into large tube cake pan, greased and floured, and bake for 1 hour and 20 minutes.
In a bowl, dissolve yeast in warm water (105° to 115°). Blend in the flour. Turn the dough out onto a lightly floured board and knead it until it is smooth. Break off small pieces of dough; roll them into ropes. Twist the ropes into the traditional pretzel shape. Arrange the pretzels on cookie sheets, lined with greased paper. Brush them with beaten egg and sprinkle them generously with salt.
Soak wings in cold water with garlic powder for 1 hour. Lay on paper towels to get water out. Pat dry, then add to marinade. Marinate overnight. Bake at 350° for 30 to 40 minutes.
Cook pasta following package directions. Drain and rinse with cold water. Mix vegetables with pasta. Add salad dressing. Add salt and pepper to taste.
Cream shortening and peanut butter together. Add sugar and continue to beat. Add eggs, one at a time.
Mix well the butter, sugar, brown sugar, salt, vanilla and eggs. Add and blend well the flour and oats. Bake 30 minutes at 350° in 9 x 13-inch baking pan. Take out of oven and immediately place chocolate chips on top of bars. Wait 5 minutes and spread chips to completely cover bars. Add nuts. Cool and serve.
Melt in a double boiler butter, marshmallows; bring to slow boil, 6 minutes. Add sugar and milk in mixing bowl. Put chocolate chips and nuts; add hot mixture to chips and nuts. Beat; pour in a greased pan.
Melt butter; remove from heat. Add firmly packed brown sugar; mix well. Cool slightly. Add egg and vanilla; blend. Add flour, a small amount at a time, mixing well. Spread in a greased 9 x 9 x 2-inch pan. Sprinkle chocolate chips over top. Bake at 350° for 20 to 25 minutes.
Cream the butter and sugar. Add one egg at a time. Add flour and milk, alternately, beginning and ending with flour. Stir at slow speed. Put 4 tablespoons (1/4 cup) batter into a Pam sprayed cake pan. Bake only long enough to dry at 350°. Do not brown. (Or use wax paper in pans.)
Slightly beat eggs with sugar, oil and vanilla. Add dry ingredients. It will be thick. Fold in apples and nuts. Bake at 325° for 50 or 60 minutes.
Cook beef until brown; drain well. Add onion and 1/4 cup sweet and	sour sauce. To fill wontons, position each wonton skins with 1 point toward you. Spoon rounded teaspoon of beef mixture just off	center of skin toward you. Fold bottom point of skin over filling. Tuck point under filling. Roll to cover filling, leaving 1-inch unrolled at top of skin. Moisten right corner of skin with water.	Grasp right and left corners; lap right corner over left corner. Press to seal. Fry wontons, a few at a time, in deep hot oil (365°) for 2 to 3 minutes or until golden. Drain on paper toweling. Cool. Store in airtight container and refrigerate or freeze for up to 1 month. Reheat: Preheat to 400° for 10 to 12 minutes or until warm. Serve with sweet and sour sauce.
Mix well. Use 3 heaping teaspoonfuls to each cup boiling water. Store in airtight container.
Spread some cream cheese on two pieces of bread. Top with sliced berries, making a complete blanket over the cheese. Top each with the remaining bread. In a bowl, beat egg and milk. In a frying pan or griddle, melt butter over medium-high. Dip the sandwich in the egg mixture and fry until golden on both sides. Top with strawberry syrup or confectioners sugar and serve immediately. Yields 2 servings.
Preheat oven to 375°. Sift flour, soda and salt. Combine shortening, sugar, vanilla and water. Beat until creamy. Beat the eggs. Add flour mixture and mix well. Stir in chocolate chips. Drop by rounded teaspoonful onto greased cookie sheet. Bake 10 minutes. Remove from oven. Leave on cookie sheet 1 minute. Remove and place on foil to cool.
Roll into 1-inch balls. Dip in egg white and roll in chopped nuts. Indent with finger. Fill dent with preserve of your choice. Bake 12 minutes at 350°.
Combine all ingredients in a blender, using the on/off switch at high speed until smooth with a milkshake consistency. Serve promptly. This makes a generous drink.
Add salt to potatoes; add milk, egg, baking powder and flour to make a medium batter. Drop by spoonfuls on a lightly oiled skillet or griddle. Brown on one side, turn over and brown on the other side. Serve hot with butter and jelly or syrup. Or eat along with a regular meal. Yields 2 servings.