HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix tomatoes, onion, parsley, basil and garlic. Cut bread in oval slices. Pour olive oil on bread slices and spread 1 to 2 tablespoons of mixture on top. Put in oven at 375° to 400° for 10 minutes to toast. Watch it! Enjoy as a wonderful pupu!
Blend liquid ingredients into dry ingredients; do not overmix. Bake in greased muffin pans for 20 to 25 minutes at 425°.
Wash pickles of brine. Slice or split lengthwise and put into pint jars. Bring remaining ingredients to a boil, stirring. Let cool. Pour over pickles. Let stand 30 days.
Preheat oven to 350°. Layer in buttered casserole (9 x 12-inch) in order: rice, green chilies, 1/2 of cheese, zucchini, tomatoes and salt as desired. Mix sour cream, garlic salt, oregano, green onions and green pepper. Spread over tomatoes and top with rest of cheese. Bake 45 minutes at 350°.
Melt butter in bottom of pan. Mix flour, sugar and milk. Add syrup and peach pieces. Bake for 1 hour at 350°.
Mix cream cheese, Worcestershire and garlic salt. Spread on glass tray about 1/2-inch thick. Cover with cocktail sauce. Crumble crabmeat on top of cocktail sauce. Serve with crackers.
Heat oven to 350°. Grease and flour a 9 x 13-inch baking pan. Combine chocolate and shortening in saucepan over low heat until melted. Remove from heat. Stir in sugar, eggs and vanilla. Mix in remaining ingredients. Spread in pan. Bake 25 to 30 minutes, until brownies begin to pull away from the side. Do not overbake. Cool slightly. Frost with favorite chocolate frosting.
Boil for 5 minutes. Pour over beef. Put in fridge at least 2 hours. Best if left overnight. Shake to mix occasionally. Fix beef as desired.
Brown meat with onions, drain grease. Put in crockpot. Add all remaining ingredients, (do not drain juice). Cook on High 1 1/2 hours, stirring occasionally, then switch to low, to keep warm for serving. Can also be cooked in a large pot on stove.
With electric mixer at medium to high speed, cream butter and shortening until soft. Add cheese; mix well. Sift flour, salt, mustard and cayenne pepper together. Add in 3 additions. Mix well after each addition. Pipe cheese mixture on a cookie sheet; bake 10 to 12 minutes at 350° or until just starting to turn golden brown at edges. Carefully transfer cheese straws to a wire rack for cooling as they are very crisp and break easily. Sprinkle with paprika, if desired. Makes 8 to 9 dozen.
Parboil zucchini about 7 minutes. Cool. Cut in half. Scoop out pulp. Chop pulp. Mix with cheese (reserving 1/2 cup), eggs, rice, onion, bread crumbs and salt. Stuff shells with mixture. Sprinkle with bacon. Bake in greased baking dish at 350° for 20 to 25 minutes. Top with cheese the last few minutes of baking.
Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once. Stir until dough follows fork. (Dough will be soft but easy to handle.) I roll into 6 balls and put on ungreased cookie sheet. You can knead 8 to 10 times, roll, cut and bake also. Bake at 450° for 10 to 12 minutes. Yields 6.
Fry bacon. Saute hamburger and onion. Crumble 10 slices of bacon into hamburger. Add the remaining ingredients. Put into a baking dish. Crumble the last 2 slices of bacon on top of dish. Bake at 325° for 30 to 40 minutes.
Melt margarine or butter and dip chicken breasts. Mix flour and salt and dip chicken in this. Beat egg with water and dip chicken. Mix bread crumbs and cheese and roll chicken in this. Place chicken in baking dish and bake 45 minutes in a preheated 350° oven.
Weigh 7 pounds pears. Grind pears with coarse chopper blade. Add sugar and cook until pears are clear and thick. Add 1 large can of crushed pineapple and cook 15 minutes or until thick. Seal while hot.
Place raw eggs in the mixer. While beating, add salt and mustard. Slowly add the oil, then remaining ingredients. Store dressing in covered jar.
In a large skillet, saute sausage, bell pepper and onion. In a boiler, bring water, salt and rice to a boil and cook only 10 minutes. Do not cover. Remove rice and water from heat. Add the packages of soup. Mix well. Add this to sausage mixture and add cheese. Pour all this into a casserole dish. Bake 30 minutes at 325°. Do not grease. Do not cool.
Bake pie crust. Cut peaches into small pieces. Prepare pudding according to package directions. Beat in whipped topping. Fold in peaches. Turn into pie shell. Chill several hours or until firm.
Combine the peaches and 3/4 cup sugar. Let stand 20 minutes. Melt the margarine in 1 1/2-quart baking dish in oven. Sift together flour, 1 cup sugar and baking powder. Add milk and stir briskly. Lumps will remain. Pour into baking dish or melted butter. Top with peaches. Bake at 350° for 45 minutes.
Mix sugar, flour and butter. Add nuts. Form into 1-inch balls. Place on ungreased baking sheet. Bake at 300° for 25 minutes. When cool, roll in additional powdered sugar. Makes 2 to 3 dozen.
Place apples in a baking dish. Cover with cinnamon, salt and water. Rub together flour, sugar and butter. Drop mixture over apples. Bake at 350° for 40 minutes. Serve warm with cream or ice cream. Serves 6.
Preheat oven to 475°. Mix the flour and salt in a bowl. Combine the syrup and milk, adding this to flour mixture. Stir with a fork until thoroughly mixed. Do not overwork the dough. Shape the mixture into a ball and place it between two pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan. Spray pan with a nonfat cooking spray. Arrange crust in pan. Cut off the edge that hangs over. Prick the bottom with a fork. Bake 10 minutes or until golden brown. Cool before adding filling. If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350° for 45 minutes or however long the recipe calls for. Wrap foil over edges while baking so the crust won't get overbrown. Remove last 5 minutes. Yield: 1 pie crust (8 servings). Per serving: Fat 0.13 g, calories 54, protein 1.7 g, cholesterol 0.24 mg, carbohydrates 11.3 g, sodium 3.4 mg.
Prepare rice as directed on package. Mix in mayonnaise. Mix apple with lemon juice. Stir into rice mixture with remaining ingredients. Chill.
For 2 whole chicken legs, make 3 cups of White Sauce. Use the numbers in parentheses. Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Cut fryer in quarters, wash, cover and cook in water with salt and celery. Let stay in broth until cooled. Remove and debone chicken, saving broth. Saute peppers and onions in oleo. Do not brown. Cook spaghetti in broth. Add water if necessary. Do not drain. Add onions, peppers and chicken. Mix together well, then add Ro-Tel and diced Velveeta. Mix lightly until cheese melts. Add peas with juice. Be careful not to mush up peas while stirring. Good made a day ahead.
Combine and mix well. Pour into greased and floured loaf pan. Bake at 350° for 45 minutes.
Scald milk. Pour over bread crumbs and eggs. Add butter, sugar, raisins, fruit, slivered almonds and spices. Pour into well-buttered ovenproof dish (1 1/2-quart). Set in hot water about 1 to 1 1/2 inches deep; bake at 350° for about 1 hour. (Try center; should come out dry.) Dot with butter and cinnamon-sugar if desired. Serve hot or cold with whipped cream or wine sauce (optional).
Drain juice from the pineapple and put in a large bowl. Add the milk, cherries and nuts; mix well with a spoon. Fold in the unfrozen Cool Whip. Cover and refrigerate. The salad sets well when refrigerated the night before or 4 hours before serving.
Combine butter and flour. Let cook until butter melts. Add milk and cook until thick. Add at least one cup of chicken. Serve over biscuits or rolls.
Combine egg, vinegar, mustard, garlic, salt and herbs in blender or food processor and blend well. Add oil and buttermilk and continue to blend. Transfer to bowl and whisk in mayonnaise.
Cook beef, onion and garlic; drain fat. Add tomatoes, water and bouillon. Bring to a boil. Simmer uncovered 20 minutes. Add orzo and mixed vegetables. Simmer 15 minutes. Enjoy.
Mix all above ingredients together. Put into a 9 x 13 baking dish. Sprinkle crushed corn flakes on top of the mixture (about 1 1/2 to 2 cups). Pour melted butter on top (1/2 stick). Bake at 350 for about 1 hour.
Combine all ingredients and mix by hand (do not use electric mixer). Pour into a greased 9 x 12-inch pan and bake for 30 to 35 minutes at 350°. Spread topping over cake while warm. Makes 12 servings.
Add more water if necessary. Knead 7 to 10 minutes until dough has a firm consistency. To air dry, allow 48 hours. To bake, put in 325° to 350° oven for 30 minutes or until light brown. Poke air bubbles with toothpick during baking process. Reduce temperature 50° to 75° if necessary. Great for school projects.
Slowly pour milk into pudding in a saucepan, stirring constantly over low heat to keep smooth. Add softened butter or margarine. Continue cooking over low heat, stirring constantly, until it begins to boil. Remove from heat. Gradually beat in the sifted confectioners sugar. Add vanilla and cool. If the frosting is too thick, a little milk may be added to spread easily. This will frost and fill a 9-inch layer cake.
In a large skillet, cook the ground meat. Brown with the onion, then drain. Add taco seasoning mix. Add the Hidden Valley dressing mix. In a large pot, add the kidney beans, pinto beans, hominy, stewed tomatoes and Ro-Tel. Add 4 cans water. Simmer. Serve hot with chips or crackers.
Grease	9 x 13-inch cake pan.	Spread 3 cups marshmallows on bottom of pan. In small saucepan, cook rhubarb, sugar and water. Remove from heat. Stir in strawberry jello mix. Cool. Mix cake according to directions on package. Pour cake mixture over marshmallows, very gently, then pour rhubarb mixture over the cake mixture, very gently.	Bake at 350° for 45 to	50 minutes. Cool in pan. When serving, turn cake pieces upside down and top with Cool Whip.
Combine all ingredients except brown sugar and oil. Boil for 20 minutes, then add brown sugar and oil. Cook for another 20 minutes.
Place lentils in 2-quart ovenware casserole dish. Cover with water. Add parsley, bay leaf and salt. Cover and cook for 20 minutes. Stir and turn dish every 5 minutes. Let stand, covered, when removed from microwave. Brown sausage in an 8-inch baking dish. Add onion, celery and garlic. Cook and stir until onion is tender. Remove from oven and blend in flour. Cook 1 minute. Stir in tomatoes, breaking them apart. Add combined lentils and sausage. Sprinkle with Parmesan or Romano cheese and cook for 10 minutes.
Drain kraut thoroughly. Add celery, pimiento and green peppers. Mix oil, vinegar and sugar. Pour over vegetable mixture. Refrigerate in tightly covered container overnight before serving. Keeps in refrigerator several days.
Drain and rinse crab or shrimp. Spread cream cheese over platter or dish, top with sauce and then with shrimp or crab. (If desired, sprinkle lemon juice on top.) Serve with crackers or chips.
Mix in order given. Bake for 40 minutes at 350°. (Enough for 1 long loaf and one short pan.)
Cook chopped onion in melted margarine. Add other ingredients; mix well. Bake in casserole dish at 350° for 45 minutes to 1 hour.
Grease Bundt pan. Cut loaf into 7 sections. Put in pan. Mix sugars and cream together. Pour over rolls. Cover and put in refrigerator overnight. Next morning, preheat oven to 350°. Bake for 25 to 30 minutes. Remove and let stand until caramel sets, approximately 30 minutes.
Beat eggs. Add sugar and flour. Add remaining ingredients. Mix well. Pour in unbaked pie shell. Bake slowly until firm at 300° for 30 to 40 minutes.
Heat oven to 350°. In ovenproof Dutch oven, cook bacon until crisp. Remove bacon; reserve bacon drippings. Drain bacon on paper towels. Brown beef in bacon drippings. Stir in wine, water, beef broth, thyme, garlic and bay leaf. Cover; bake at 350° for 2 hours, stirring occasionally. Add bacon, onions and carrots. Cover; bake for an additional 1 to 1 1/2 hours or until meat and vegetables are tender, stirring occasionally. Remove from oven; remove bay leaf. Remove meat and vegetables; keep warm. In small bowl, combine margarine and flour. Gradually add about 1/2 cup cooking liquid, stirring until smooth. Add flour mixture to remaining liquid. Cook over medium heat until mixture thickens, stirring constantly. Add meat and vegetables; heat thoroughly. Serve over hot cooked rice or noodles. Sprinkle with parsley. Makes 8 servings.
Melt chocolate chips and margarine in double boiler, stirring until smooth. Stir in raisins and nuts. Drop by tablespoons onto wax paper. Cool.
Mix all ingredients together and spread mixture over bread. Broil until toasted; sprinkle with Parmesan cheese. Serve hot.
Combine 3 cups water, uncooked rice and next 4 ingredients in a medium saucepan. Bring rice mixture to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Add 3 cups milk. Combine remaining 1/2 cup milk and egg, stirring with a wire whisk. Gradually stir about 1/4 of the hot rice mixture into the egg mixture. Add back to the rice mixture; stir well. Reduce heat and simmer, uncovered, for 40 minutes, stirring occasionally. Remove from heat. Discard lemon rind and cinnamon stick. Stir in vanilla and raisins. Serve warm or chilled. Yields 6 servings.
In a medium bowl, combine the confectioners sugar and peanut butter. Mix to a crumbly consistency (like a streusel) and remove about 1/2 cup of the mixture; set aside. Pour the remaining mixture evenly over the pie crust. Make pudding according to package directions; pour pudding over the crumb layer, then cover and refrigerate overnight.
Mix first five ingredients. Add ginger ale and soda water last. Makes 40 to 50 (4 ounce) cups.
Preheat oven to 425°. Combine first eight ingredients. Pour in pie crust. Bake for 15 minutes. Reduce temperature to 350° for 40 to 50 minutes or until knife comes out clean. Cool. Garnish with whipped topping if desired. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
(Easy.) Dissolve yeast	in warm water, then add buttermilk, oil and sugar. Mix baking powder, salt and soda into flour. Pour into liquid ingredients. Stir well with wooden spoon. Doesn't have to rise. May store in refrigerator and use as needed. Keeps several days.
Prepare and make juice out of tomatoes. Put onions, peppers and garlic in blender until it looks like applesauce. Add all ingredients together in large kettle; cook for 45 minutes. Can and seal.
In a large bowl, combine 2 1/4 cups flour, salt, sugar, yeast and Crisco. On low speed of the mixer, add 2 cups of hot water (120° to 130°) and add the egg. Beat at medium speed for 3 minutes. With mixer, beat in 1 or 2 cups of additional flour. If using dough hooks, change to them to add the remainder of the flour to make a smooth dough. If mixing by hand, add the remainder of the flour with a wooden spoon. Turn onto a floured surface and knead into a smooth and elastic dough. Shape into a ball and turn into a large greased bowl. Cover and set in a warm place to rise for about two hours. Punch down the dough. Cover tightly and refrigerate overnight or at least 6 hours.
Combine cereal, raisins and peanuts in large container; mix well. Combine margarine, chocolate morsels and peanut butter in saucepan. Heat until melted, stirring constantly. Do not boil. Add vanilla and let cool. Pour over cereal mix and mix until well coated. Pour into large brown paper bag. Add confectioners sugar and shake. Store in tightly covered containers. Yields 12 cups candy.
Combine soup and milk in a medium saucepan. Stirring with a wire whisk, add tomatoes and cheese. Cook over low heat until cheese melts and soup is hot. Ladle into bowls and sprinkle with bacon. Yields 4 2/3 cups.
Toast each english muffin half. Lightly spread with butter. Place two paper towels atop two coupled paper plates. Separate pepperoni and place atop paper towels. Microwave on High for 20-30 seconds (do not blacken). Remove from microwave and dab off excess oil with paper towel. Spread 1/2 tsp. salad dressing on each muffin half. Place 1 slice tomato and 5 slices of pepperoni on each muffin half. Top each with 1/4 c. of cheese. Place muffins on non stick cookie sheet. Broil on high for 5 minutes or until browned (no more than 8 minutes). Cool 1 minute. Serve.
Simmer chicken breasts until tender. Save a little broth. Shred chicken. Mix soup ingredients (soups, salsa, milk and broth). Grease 9 x 13-inch Pyrex dish. Cut tortillas into quarters and start layering tortillas on the bottom, then chicken pieces, then soup mixture and top with cheese. Repeat layers. Cover with foil and refrigerate 24 hours. Bake at 325° for 1 hour or until bubbly.
Mix all ingredients together. Bake at 350° for 45 minutes or until bubbly.
In a large bowl, thoroughly mix 1/2 cup of the Prego sauce, beef, bread crumbs, onion and egg. In 12 x 8-inch baking pan, firmly shape meat into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done.
Break up tuna. Add egg and bread crumbs. Mix well. Form into patties and fry or grill lightly.
Layer apples and yams in a greased 9 x 13-inch pan. Sprinkle with cinnamon. In a saucepan, combine remaining ingredients. Cook, stirring, until thick. Pour sauce over yams and apples. Bake at 350° for 45 minutes to 1 hour.
Heat butter in heavy saucepan. Add onions and cook until soft. Add rice and stir. Add water, seasoning, bay leaf, thyme, salt and pepper. Boil. Cover and let simmer for 20 minutes.
Cream sugar and shortening. Dissolve soda in milk; add eggs. Sift flour twice and add to milk mixture. Add remaining ingredients, mixing well. Drop on greased cookie sheets. Bake in 350° oven for about 10 minutes or until lightly brown.
Combine first 4 ingredients; chill well. Make dressing with remaining ingredients (except croutons); shake well to blend. Pour over greens, a little at a time and toss (it doesn't take all of the dressing for 1 salad). Add croutons just before serving. Serves 8.
In a large 9 x 13 Pyrex dish, place the above ingredients in order given. Bake at 400° for about 40 minutes.
Layer lettuce, onion, peas and eggs. Sprinkle with bacon bits. Ice top with mayonnaise. Sprinkle top with cheese.
Mix together the cream cheese, mushroom soup, tuna, onion, mustard and milk. Add macaroni. Top with the bread crumbs and melted margarine. Bake at 375° for 35 to 40 minutes. Makes 4 to 6 servings.
Mix the first 4 ingredients together; let stand about 5 minutes. Add the remaining ingredients. Beat all together. Bake for 30 to 40 minutes at 400°.
In a large bowl, combine the ground beef, celery seed, onion, milk, bread crumbs, egg and Worcestershire sauce. Shape into a ball and place in a baking pan. Combine the brown sugar and catsup and pour over the top of the meat loaf. Bake in a 350° oven for 45 minutes.
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cover asparagus; cook in a small amount of water 6 to 8 minutes, or until asparagus is crisp-tender. Drain. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Place asparagus in a shallow container; pour marinade over asparagus. Cover and chill 8 hours. To serve, drain off marinade. Yields 8 servings.
Combine evaporated milk, marshmallows, morsels and salt in saucepan; stir over medium heat until thick. Line bottom of 9-inch pie pan with vanilla wafers. Spoon out 1/2 quart vanilla ice cream over wafers. Cover with half the chocolate mixture. Repeat again. Put pecans on top. Freeze 3 to 5 hours. Serve. Makes 8 to 10 servings.
Prepare hamburg your way. Make small meatballs. Mix chili sauce, jelly and water. Bring to a boil. Add meatballs. Cover and cook for 1 hour. Mix every once in a while. Serve over rice.
Season chicken with salt and Accent. Cover with beaten egg for 2 to 4 hours. Drain chicken and roll in bread crumbs, brown in butter. Place in baking dish, cover with drained mushrooms and top with cheese. Bake at 350° for 30 minutes, basting every 5 to 10 minutes with chicken stock. Squeeze lemon juice over chicken just before serving.
Line casserole dish with ground chuck. Fill with Tater Tots; stand up, even up with the sides of the casserole dish. Mix soup with 1 can water. Pour over casserole; bake at 350° for 1 hour.
Using a very heavy pan or skillet, melt margarine over low heat. Add sugar and stir with a wooden spoon until the sugar dissolves. Add the condensed milk and bring to a boil over medium to low heat, stirring constantly. The mixture burns very easily. When mixture begins to bubble, turn heat to low but maintain boil. Boil, stirring carefully for 5 minutes. Remove from heat at once. Allow mixture to cool to room temperature, stirring occasionally. Slice 3 bananas, arrange in bottom of pie shell. Pour cooled toffee mixture over them. Place pie in refrigerator until cool. Spread Cool Whip over top of pie. Decorate with slices of remaining bananas.
Line 1 1/2-quart bowl with ladyfingers; split sides in. Sprinkle with sherry or orange juice. In another large bowl, combine strawberries, blueberries, grapes and drained pineapple. In separate bowl, combine coconut, sour cream and vanilla. Fold into fruit. Spoon into ladyfinger-lined bowl. Cover and refrigerate until ready to serve. Makes 8 to 10 servings.
Pat dough in a round pizza pan. Bake at 350° for 10 minutes. Cool. Add Ranch dressing to sour cream and season to taste with Italian seasoning.	Spread on baked crescent rolls. Layer chopped veggies on top of dressing mixture. Chill.
Dice artichoke hearts. Mix with remaining ingredients. Bake in baking dish at 375° for 10 to 15 minutes. Serve hot over crackers. Bon appetit!
In large cake dish, break enough lettuce to cover bottom of dish. Place green onions and celery over lettuce. Drain and place water chestnuts over green onions and celery. Cut broccoli and cauliflower and place over water chestnuts. Layer frozen peas over broccoli and cauliflower. Sprinkle lightly with salt. Cover tightly overnight.
Combine coffee, sugar and hot water. Stir until dissolved. Add the chocolate syrup, milk and vanilla. Stir in ice cream just before serving.
Heat oven to 350°. In a large bowl, beat together butter, peanut butter and sugars. Blend in eggs and vanilla. In medium bowl, combine oats, flour, soda and salt. Add to sugar mixture, mixing well. Shape dough to form 1-inch balls. Place on ungreased cookie sheet. Flatten with fork dipped in sugar to form crisscross pattern. Bake about 10 minutes or until edges are golden brown. Cool 1 minute on cookie sheet. Remove to wire cooling rack. Makes about 7 dozen cookies.
Make dark roux with oil and flour. Add onions, celery, bell pepper, and garlic clove. Cook 15 minutes; add meat and gizzards and brown. Add beef broth and seasonings; cook 30 minutes. Add rice and green onions; stir and cook for 10 minutes.
Combine sour cream, sugar, vanilla and 1 package of coconut in a bowl; mix well and chill. Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans. Split cooked layers to make 4 layers. Spread sour cream mixture between layers and over top and sides of cake. Sprinkle with remaining 1 package coconut.
Beat eggs; add sugar, oil and vanilla. Beat until foamy. Stir in zucchini and drained pineapple. Add dry ingredients; blend well. Add nuts and raisins. Pour into 2 well greased and floured loaf pans. Bake at 350° for 1 hour or until done.
Grease a baking dish that has a lid. Dust the bottom with flour. Slice a layer of peeled potatoes, and a layer of onion slices. Dust liberally with flour, add salt and pepper to taste. Add generous slices of butter or margarine. Keep slicing and layering and adding the flour, seasoning and butter until you are about an inch from the top of the dish. Pour in enough milk so that it just touches the flour, seasonings and butter on the top layer.