HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour onion in a 3 qt. saucepan with vegetable stock and bring to a boil. Add bulgur, chickpeas, salt and vegetables; stir until combined. Turn off heat, cover and let stand 15 minutes or until all liquid is absorbed. Remove pot from heat. Using a potato masher, mash ingredients together, making sure all chickpeas get mashed. Form into four patties. Lightly coat a 10 inch nonstick pan with cooking spray and turn heat to medium. Place burgers in pan when hot and cook 2-3 minutes per side or until heated through and golden.
Prepare rice and set aside. Prepare vegetable medley according to package directions. Set aside.
Sift flour, sugar, baking powder and salt together. Stir in 3/4 cup cornmeal. Cut in 2 tablespoons shortening. Combine 1 slightly beaten egg with 3/4 cup milk and stir into the cornmeal mixture until blended. Insert wooden skewers into the ends of the franks and deep fry until golden brown. Drain on paper towel.
Slice squash and place in saucepan with chopped onion. Add sugar, salt, pepper and water. Bring to a boil and cook until tender. Drain and mash. Combine bacon, cheese, egg and marjoram; add to mashed squash. Put into a 2-quart casserole. Sprinkle cheese over top.
Beat egg; add milk. Mix together sugar, flour, baking powder and salt. Add to egg mixture and beat well. Pour batter into large funnel, holding finger over bottom. Allow batter to run out of funnel into 375° deep fat. Make swirls as dough runs out, beginning small and increasing to about 7 inches in diameter. Fry until golden brown. Turn once; drain on paper towels and sprinkle with powdered sugar.
Mix sugar, Karo and butter together slightly. Add buttermilk with soda. Cook to hard ball stage, stirring constantly. Take from heat and add vanilla. Beat until cool and thick enough to drop by teaspoonfuls onto buttered waxed paper. Add nuts before dropping.
Saute onion, pepper and celery until tender. Add ground beef and Italian style tomatoes. Cook at 375° until done, approximately 1 hour.
Preheat oven to 350°. Grease an 8-inch square pan. Melt together butterscotch chips and margarine. Let cool and add remaining ingredients. Put into pan and bake for 20 to 25 minutes. Cool before cutting into squares.
Cream first 4 ingredients. Stir into that the next 4 ingredients. Add to that the remaining ingredients. You may need to mix this with your hands. Bake at 350° on ungreased cookie sheet 10 to 12 minutes. Makes 8 to 10 dozen.
Melt oleo and peanut butter in heavy saucepan; stir. Add powdered sugar gradually. Let stand 2 to 3 hours.
Soak water chestnuts in soy sauce overnight. Drain. Toss in brown sugar until coated. Wrap 1/2 slice of bacon around chestnut. Bake at 400° for 20 to 30 minutes or until brown and crisp.
Butter 2 pans (square 9-inch). Mix above together with spoon. Press into pans. Bake at 350° for 30 to 35 minutes. Cool for 45 minutes before cutting.
Saute onion and meat; add chili powder (to taste). Spray casserole dish with Pam. Layer noodles, creamed corn, meat mixture and tamales (sliced). Pour thinned tomato sauce over top, then repeat. Top with grated cheese. Bake at 375° for 35 minutes.
Mix all ingredients and pour into a greased-only Bundt pan. Bake 1 hour at 350° or until done.
Melt chocolate, butter and salt in double boiler; add sugar, 1/2 cup at a time, stirring constantly. Then add milk.
Bring to a boil and cook only to melt sugar before pouring while hot over cookies, then roll in powdered sugar.
Clean mushrooms and remove stems from caps. Brush caps with some oil and place in a baking dish (13 x 9-inch). In skillet cook bacon (or sausage) until no longer pink; remove from heat. Drain off all but 2 tablespoons of drippings. Add bread crumbs and chopped stems. Spoon crumb mixture into oiled mushroom caps. Pour water in bottom of baking dish. Bake 20 minutes. Serves 6.
Mix all ingredients together in a blender. Push the blend button for 5 seconds. Pour frosty into cup and serve.
Heat oil in large skillet. Shake chicken in flour and fry until golden brown. Place chicken to one side and add onions, green pepper and garlic; brown lightly. Combine tomatoes, etc. Add to chicken and simmer 30 to 40 minutes or until tender (covered). Serve with noodles.
Brown ground beef and onion together. Drain. Slice potatoes round ways, then place in a 9 x 9-inch pan. Pour on ground beef and onions.
Drain fish and break into large pieces. Combine all ingredients, except salad greens. Toss lightly and chill. Serve on salad greens.
Put uncooked rice in casserole dish. Pour chicken broth over rice (wet all rice). Place chicken breasts on top. Pour can of soup over ingredients. Sprinkle dry onion soup mix on the mixture. Bake at 375° for 1 1/2 hours (cover during first hour).
Mix strawberries and sugar and let stand 20 minutes. Stir often. Mix Sure-Jell and water and boil 1 minute. Pour over strawberries; mix well 2 minutes. Put in containers. Let stand 24 hours, then freeze.
Combine all ingredients, except chicken, in 2-quart microwave dish. Microwave on full power for 4 to 5 minutes, stirring every minute. Place chicken in a 9 x 13-inch baking dish. Pour sauce over chicken. Cover with foil and bake in a 350° oven for 45 minutes. Uncover and bake an additional 30 minutes, basting occasionally.
It's easier if you combine some of the ingredients because you need to cook on medium-high and you will not have time to remember what goes next.
Soak the pearl barley overnight in cold water. Cut the lamb into piece, removing as much fat as possible. Put into a soup kettle with water and salt and bring slowly to a boil, skimming it well. Add the soaked pearl barley and simmer for 30 minutes.
Brown hamburger meat, then add other ingredients and simmer for 1 hour. Serve with tortilla chips and grated cheese.
Make a pie crust out of cracker crumbs and butter. Press into an 8-inch pie pan. Bake in oven at 350° for 8 minutes. Saute onions in oil and put in pie shell. Mix eggs, milk, salt and pepper. Pour over onions. Top with cheese. Bake 45 minutes at 350°. Wonderful pie!
Preheat oven to 375°. Grease cookie sheet. Combine cake mix, eggs, oil and lemon juice in large bowl. Beat at low speed until well blended. Add nuts. Shape into 1-inch balls. Place on cookie sheet, 1 inch apart. Bake for 6 to 7 minutes, or until lightly browned. Cool 1 minute on cookie sheet. Remove to cooling rack. Dust with confectioners sugar. Makes about 3 dozen cookies.
Honey-Butter Whip: Combine and cream together 1/4 pound butter and 1/2 cup honey. Add 1/2 cup whipping cream. Whip until fluffy.
Dissolve Jell-O in boiling water. Add raspberries and applesauce. Pour into greased mold. Set in refrigerator.
In skillet, heat meat and onion until onion is tender. In bowl combine meat mixture, red pepper and cumin. Set aside. In same skillet, combine soup and milk. Combine sour cream and flour; stir into sauce mixture. Cook until bubbly. Stir in 1/3 cup of sauce into meat mixture. Stir corn into remaining sauce. Fill each tortilla with 1/4 cup meat mixture. Roll up and place in sauce in skillet. Spoon some sauce over tortillas. Cover and simmer 8 minutes. Sprinkle with cheese, serve.
Boil tomatoes for 10 minutes with sugar. Add jello. Simmer slowly 20 minutes more. Seal in jars and refrigerate. Makes 3 small jelly jars.
Dissolve bouillon cubes in 8 ounces of hot water. Brown rice in 1 1/2 sticks of margarine. Add bouillon and all ingredients. Bake at 350° for 30 minutes.
Place sweet potatoes in buttered casserole. Mix sugar, cornstarch, salt and orange juice in small pan. Add butter and cook until thick. Stir constantly. Pour over sweet potatoes. Bake at 350° for 30 minutes.
Saute onion and mushrooms in margarine. Add milk and cream cheese; stir over low heat until cream cheese is melted. Add remaining ingredients and heat thoroughly, stirring occasionally. Serve hot with French bread slices.
Brown meat and onion. Add pepper, liquids and uncooked noodles. Season to taste. Bake 30 to 40 minutes at 350°.
In nonstick pan, brown onion and saute mushrooms. Brown ground beef, adding garlic to taste. Add olives, salsa and stewed tomatoes. Let cook until you feel flavors are well blended. In oblong pan, place one layer of tortillas; top with meat mixture and cheese. Keep repeating until pan is full. Cover with foil and bake at 350° for 40 to 45 minutes. Cut into squares and serve with tossed salad.
Roll out cookie dough and press into a pizza pan. Bake according to package directions. Mix cream cheese and Cool Whip; spread over cooled crust. Arrange fruit in circular design over filling. Prepare glaze and pour over fruit. Chill.
Spray 2-quart round casserole with nonstick coating. Place cream cheese in the casserole. Stir in the milk. Stir in the soup until well blended, then add the thawed vegetables, cooked chicken, uncooked rice, half the Parmesan cheese, pepper and garlic powder.
Slice tomatoes (not too thin). Soak overnight in lime water. Make sure tomatoes are covered with water. Drain and wash very carefully. Soak 5 hours in cold water, changing every 1/2 hour. Make syrup of sugar, vinegar and spices. Bring to rolling boil and add tomatoes. Let stand 12 hours in syrup. Bring syrup and tomatoes to rolling boil and simmer slowly for 1 hour. Pack in hot jars and seal.
Beat pumpkin, oil and cold water into eggs. Mix well and then add dry ingredients. Bake in 350° oven.
Beat eggs. Add sugar, oil and flavoring. Mix well. Add flour, chips and nuts. Dough should be real stiff. Drop on cookie sheet and bake at 375° to 400°.
Mix all ingredients together. Place in 2 greased pans. Bake 1 hour at 350°.
Beat eggs until light. Add sugar, milk and butter. Add baking powder, berries and flour until dough hangs from spoon. Bake at 350° for 25 to 30 minutes. Makes 36 large muffins.
Cream shortening and sugar. Beat in egg. Add sifted dry ingredients and hot milk. Cut with cookie cutters. Bake at 375° until done.
Mix cheese, milk and chives in a saucepan until cheese melts. Drain the corn and heat in the cheese mixture. Serves 4.
Preheat oven to 400°. Cut a thin slice from one side of each potato, scoop out the interior. Place in bowl. Mash, adding the hot milk. Whip until fluffy. Add green onions, egg and butter, whipping mixture well. Season with salt and cayenne pepper. Fold in tomato and tuna. Pile this mixture into potato skins, mounding 1 teaspoon high. Sprinkle with Parmesan cheese. Place into baking pan. Bake at 400° for 10 minutes until potatoes are heated. Yields 4 servings.
Combine hard-boiled eggs, potatoes and onion in bowl. In separate bowl, combine oil, vinegar and salt. Pour mixture over potato mixture. Chill for at least 2 hours (can chill overnight). Before serving, add mayonnaise to taste.
Beat eggs. Combine all ingredients. Bake in greased pan for 25 to 30 minutes at 300°.
In 2-quart saucepan, pour entire bottle of barbecue sauce. Add chili powder and black pepper. Also add cayenne pepper, Texas Pete hot sauce and brown sugar. Stir and bring to a boil. Pour over chicken wings or leg quarters; place in oven.
Combine all ingredients except cheese and paprika in large bowl. Spoon into greased 2-quart baking dish. Top with cheese and paprika. Bake at 350° for 30 to 35 minutes. Can add leftover chopped chicken, turkey or ham if desired.
Parboil sliced celery, onions (sliced) and salt combined. Drain well. Mix soup, cornstarch, mushrooms and water chestnuts. Add to celery mixture. Place in a greased 3-quart casserole. Top with buttered cracker crumbs. Bake at 350° for 20 minutes or until bubbly. Serves 8.
Boil chicken in seasoned water. When tender remove the bones and fat. Place in blender approximately 3 cups of the warm chicken broth. Add the chili seasoning, minced garlic, cocoa, peanut butter and flour, blending until smooth. Slowly add the flour mixture, stirring constantly to boiling chicken broth. Taste. If not to your liking, add some more chili powder. Now add the deboned chicken. Simmer for 15 minutes.
Beat cream cheese and sugar until smooth. Add (blended) strawberries and pineapple. Fold in Cool Whip. Add bananas. Pour into a 9x13-inch pan. Keep frozen.
Mix all ingredients together. Serve with fish or French fries. Yields 1 3/4 quarts.
Cover chicken with water and season to taste (salt, pepper, all seasoning salt). Cook for about 30 minutes.
To egg nog, add flavoring and powdered coffee. Stir well until blended. Top with (drop by spoonfuls) vanilla ice cream which has been softened slightly and whipping cream (whipped). Let these float on top. Sprinkle with nutmeg.
Heat oven to 400°. Prepare pastry for two-crust pie as directed on package. Divide dough into 6 equal parts. Roll each into 7-inch circles. Trim edge evenly and place on ungreased baking sheet. Prick circle thoroughly; sprinkle each with granulated sugar. Bake 6 to 8 minutes. Cool. Reserve 3 strawberries for garnish. Chop remaining berries. In chilled bowl, beat cream, 1/2 cup confectioners sugar and vanilla until stiff. Fold in chopped berries. Stack circles, spreading about 3/4 cup cream mixture between each. Frost top with remaining cream mixture. Garnish with reserved berries. Refrigerate at least 2 hours before serving. Serves 8.
Mix well and bake in 350° oven for 1 1/2 hours in tube or Bundt pan, greased and floured.
Break egg into a bowl. Add vinegar and water. Beat well. Cut shortening into flour and salt. Add the egg mixture and stir to form a ball. This makes 4 crusts.
Sift dry ingredients. Add oil and beat well. Add eggs, then buttermilk gradually. Add other ingredients and beat well. Bake in tube pan, greased and floured, in preheated oven at 350° for 1 hour to 1 hour and 15 minutes.
Brown ground meat with garlic and onion (cut up). Add tomato paste, chili powder, salt and pepper (to taste). Simmer for 3 to 4 hours.
Mix all together until like fine meal. Add 4 tablespoons cold water; mix and roll out.
Wash cucumber. Make brine of vinegar, water and salt. Bring to boil. Place in layer of dill, garlic slices and mustard seed in the bottom of each jar. Packing cucumbers in jar. When jar is half filled add more dill. Pour hot brine over cucumbers. Seal them. Hot bath for 5 minutes.
Pour cherries over bottom of pan; pour pineapple over this. Sprinkle dry cake mix over pineapple. Sprinkle nuts over cake. Sprinkle coconut over nuts. Drizzle melted oleo over coconut. Bake at 350° for 30 to 40 minutes.
Place lentils in a bowl and cover with water. Saute garlic, celery and onion in butter until tender. Stir in carrot and potatoes. Drain water from lentils and add lentils to vegetables. Add water, tomato juice, salt, thyme and brown rice. Bring to a boil. Reduce heat; cover and simmer about 30 minutes. Add corn and cook 20 minutes more.
Heat oven to 350°. Grease and flour the bottom of a 13 x 9 x 2-inch pan. Mix all ingredients except 1/4 cup of the M&M's candies. Spread the mixture in the pan and sprinkle the reserved candies on top. Bake about 30 minutes or until light golden brown. Cool. Cut into bars and serve.
Brown sausage in large skillet. Lower heat and add all remaining ingredients. Cover and simmer 20 minutes. Sprinkle with cheese and serve hot.
Drain fruits and reserve juices. Put juices, drained from the fruit, in a saucepan. Add lemon juice and cinnamon stick to juice in saucepan. Bring to a boil. Simmer 10 minutes. Add drained fruit and orange sections and heat through. Serve hot or chilled. Makes 8 to 10 servings.
Remove skin and bone chicken. Pound between wax paper to 1/4-inch. Drain chiles and olives. Combine with cheese and onion. Divide into 6 equal portions. Sprinkle one portion down center of each breast. Roll chicken around filling. Fold in ends. Secure with toothpicks, if necessary. Combine butter, chili powder and cumin. Coat rolls in butter mix. Roll in crushed tortilla chips. Arrange chicken rolls, seam side down, in shallow greased casserole. Bake at 375° for 30 minutes. Serve with topping of sour cream and taco sauce. Guacamole or cubed avocado is optional.
Heat oil in skillet, cook chicken 10 minutes or until browned on all sides. Drain off fat. Stir in soup, pepper and thyme. Reduce heat to low, cover and simmer 35 minutes, or until chicken is fork-tender, stirring occasionally.
Wrap chicken breasts in foil; bake for 1 hour at 400°. Debone and cut into large, thick pieces. Cut tortillas in 1-inch strips. Mix the soups and milk; set aside. Butter a large casserole; lightly sprinkle a little water on the bottom. Layer ingredients as follows: tortillas (solidly arranged), then chicken, peppers, onion, cheese and a little of the soup. Repeat layering, being sure not to have chicken on the bottom or the top. Let stand in the refrigerator 24 hours to blend flavors. Bake at 300° for 1 hour. Serves 8.
Combine melted butter and cracker crumbs and pat into bottom of 9x13 pan. Beat eggs on high 4 minutes. Add powdered sugar, softened butter, vanilla and beat for 5 minutes. Spread over crumb layer and chill for 30 minutes. Top with pineapple and bananas; cover with Cool Whip and top with cherries.
Boil all vegetables in the water until tender. Add the tomato paste, barbecue sauce and liquid smoke. Simmer slowly for about 30 minutes. Remove from heat. Cool. Store in refrigerator in jar until ready for use. (Oh yes! The sauce must be strained before storing!) Try it on beef ribs, chicken or pork ribs.
Brown ground beef with onion; add water, tomatoes, taco seasoning and beans. Heat and serve with your choice of avocados, corn chips, cheese, onions or sour cream.
Mix cranberry sauce, walnuts and lemon juice; place on the bottom of a loaf pan. Beat cream; add confectioners sugar and pineapple. Spread on top of cranberry mixture. Freeze. Slice to serve.
Brown hamburger in shortening. Add celery, onion and green pepper. Simmer until tender. Add other ingredients and slowly cook for 1 hour. Serve on hamburger buns.
Mix all together and let sit for 1 hour. Heat oven to 475°. Arrange 1 pound of sausage links in a 9 x 13 x 2-inch pan. Brown sausage for 10 minutes in oven. Pour batter over sausage. Bake for 10 minutes at 475°. Reduce to 350° for 30 to 40 minutes or until raised.
Blend all ingredients together and beat 3 minutes (medium speed). Bake at 350° about 40 minutes or until cake springs up when lightly touched.
Saute carrots, celery, onion, green pepper and garlic in oil until lightly colored. Add remaining ingredients. Simmer, covered, for 1 hour. Makes 5 cups.
Mix cake as directed. Pour into a 9 x 13-inch pan. Bake as directed. Mix powdered sugar and lemonade. When cake is done, remove from oven and poke holes in it with fork. Pour lemonade mix over cake. Bake another 10 minutes.
Pound chicken breasts to a one-quarter to one-eighth-inch thickness. Combine flour and salt; dredge chicken in mixture. Liberally sprinkle lemon pepper on each side of chicken breasts. Saute chicken in melted butter for about five minutes per side or until lightly browned.
Saute the ham and onions in a large pot over medium heat until the onions are tender but not brown. Add potatoes and water; cook until potatoes are done. Add fish and cook until the fish may be separated in large pieces with a fork. Add milk and seasonings. (For a richer soup, substitute 1 cup of cream for 1 cup of the milk.) Garnish with finely minced parsley.
Fry, drain and crumble bacon. Wash and tear lettuce into bite-sized pieces. Cut cauliflower into bite-sized pieces. Place ingredients in layers beginning with lettuce. Do not toss. Cover tightly and refrigerate overnight or at least 4 hours. Toss to serve. Do not cut lettuce or it will turn brown.
Preheat oven to 375°. Place undrained scallops in a single layer in shallow baking dish. Add wine so liquid covers 2/3 up the scallops. Sprinkle with garlic powder, onion powder and parsley flakes. Mix melted butter with cracker crumbs and cover scallops. Sprinkle Cheddar cheese over the crumbs and bake for 20 to 25 minutes.
Break lettuce and spinach into small pieces and toss with next 7 ingredients. Salt and pepper to taste and toss again. Sprinkle Feta cheese over top. Just before serving, pour even amounts of olive oil and vinegar over salad and toss at table. May sprinkle anchovies on top also if desired. Serve with hard bread, crackers or crusty rolls. This salad is also good with vinaigrette dressing.
Beat eggs well. Add sugar and continue beating until well mixed. Add vanilla and almond flavoring. Sift together flour, baking powder and salt.	Set aside. Combine pecans, cherries, pineapple and dates. Sift flour mixture over this and mix well, then add eggs and sugar mixture. Mix thoroughly.	Pour into greased and floured cake pans. Bake over a pan of water for 1 1/2 hours	in a 250° oven. Serve when cool. Like a fruit cake, portions should be kept small.
Fry bacon and set aside. Brown ground beef and onions. Mix in ketchup, brown sugar, mustard and drained beans. Mix with ground beef; top with bacon. Bake at 350° for 1 hour or cook in crock-pot.
Sift together sugar, flour, baking powder, soda, salt and cinnamon. Add salad oil, eggs and vanilla. Beat well. Add carrots and pecans. Bake in 3 layers in cake pans which have been greased and floured. Bake at 350° for 30 to 35 minutes.
Rinse and trim beans. Steam until crisp-tender, 7 to 8 minutes. While beans cook, combine remaining ingredients in a small saucepan. Bring to a boil; reduce heat and simmer 2 to 3 minutes until thickened. Or, combine in a glass dish and microwave on High for 2 to 3 minutes, stirring at 30 second intervals. Arrange beans in a serving dish. Pour sauce over beans. Serve hot. Makes 5 servings.
Place sliced sharp cheese on each muffin half. Spread chili sauce on each muffin. Sprinkle with garlic salt, oregano and Parmesan cheese. Add desired topping. Place on paper plate and microwave 2 minutes on High.
Boil potatoes. Melt margarine in another pan. Blend in flour and salt. Gradually add milk and cheese. Drain potatoes. Pour in baking dish. Pour sauce over potatoes. Bake at 400° for 30 minutes.
In bowl, cut margarine into the flour until crumbly. Press into ungreased 9 x 13 pan. Bake at 350° for 18 to 22 minutes. Cool. In mixing bowl, beat cream cheese and sugar till smooth. Fold in 1 cup Cool Whip. Spread over crust. In small mixer bowl, beat pudding and milk on low speed 2 minutes. Carefully spread over the cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour. Yield 12 to 16 servings.
Melt margarine. Add onions and cook, covered, until tender. Combine soup and milk; pour over onions. Add Cheddar cheese. Heat until smooth and bubbles. Serve over toast.
Brown ground beef and onion; drain off fat. Stir in water, catsup, mustard, salt and pepper. Bring to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Fluff rice with fork and sprinkle with cheese. Cover and let stand for 3 minutes or until cheese melts. Serve as a main dish with salad. Serves 4.
Mix the first 6 ingredients in a large bowl. Stir in buttermilk, oil and egg yolks. Using electric mixer, beat egg whites in medium bowl until peaks form. Gently fold whites into batter. Heat large skillet over medium-high heat. Brush skillet with melted butter. Drop batter into skillet to make desired size pancakes. Sprinkle a handful of berries on top of batter. Cook until tops are covered with small bubbles and bottoms are brown. Flip and cook until golden, about 1 minute. Repeat with remaining batter and berries. Serve with berry syrup.
Mix all together; form into a ball and roll ball until covered with pecan pieces. Serve with cinnamon-graham crackers. Mmm good.
Cover bottom of 13x9x2-inch pan or pyrex dish with graham cracker crumbs, reserving some for top. Combine beaten eggs, sugar and melted butter in a saucepan. Cook until thick and smooth. Cool; stir in vanilla. Pour over crumbs. Sprinkle with pecans, then spread on 1 c. whipped cream. Spoon strawberries over cream. Spread remaining cup of whipped cream over berries. Sprinkle crumbs on top. Cover and freeze. Set out 1 hour before serving.
Mix dry ingredients in a large bowl (make a hole in the center). Pour in all other ingredients. Stir with a spoon. Do not overbeat. Bake in tube pan at 325° for 1 hour and 10 minutes.