HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut green peppers into thin strips and blanch in saucepan of boiling water for 5 to 7 minutes. To destroy bitter flavor, place peppers and other vegetables in layers in a heavily buttered 2-quart casserole dish.
Cook and drain spinach. Combine with rest of ingredients except sliced cheese. Pour into a greased casserole dish. Break American cheese into pieces and sprinkle on top. Bake at 350° for 50 to 60 minutes until a knife inserted in center comes out clean.
Remove and discard woody stems of spinach. Wash spinach well. Spin to dry or dry with towels. Tear spinach in pieces and place in salad bowl. Add drained water chestnuts. Remove and discard root and wilted ends of green onions, chop and sprinkle on salad.
Mix ingredients well. Pour into 2 well-greased bread pans and bake at 350° for 1 hour. Cool in pans for 10 minutes.
Place peppers in a boiler pan. Cover with water and boil approximately 20 minutes. Remove and drain. Rinse in cold water until cool. Mix beef, onion, ketchup, rice, salt and pepper well. Stuff peppers with meat mixture. Place peppers in a baking dish. Bake in a 350° oven until meat is done.
Stir yeast and 1 tablespoon of sugar in warm water and let stand. Mix margarine, salt and milk in small sauce pan and heat until margarine is just melting. Stir in sugar and egg. Add yeast mixture. Stir in most of flour. Use rest to knead in making a ball of dough. Place in a greased bowl and let rise until about double in size.(about one hour). Punch down and turn out on board and pinch into rolls. Place in greased pan. Let rise for about thirty minutes. Bake at 375 degrees until golden brown.
In bowl combine milk, sugar, eggs, vanilla, salt and nutmeg. Beat well to blend. Sprinkle coconut into pastry shell; pour egg mixture over coconut. Bake at 425° for 20 to 25 minutes or until knife inserted in center comes out clean. Cool and serve garnished with whipped cream.
Dissolve yeast in water; add egg, margarine and sugar. Mix well; stir in flour until mixture makes a smooth dough. Keep in large airtight container in refrigerator. When ready to bake, spoon dough into greased muffin pan. Bake at 375° for 20 to 25 minutes. Makes about 36 large rolls or 72 small rolls.
Preheat oven to 325°. Mix cream cheese, butter and sugar together. Add eggs one at a time. Mix well. Add all other ingredients. Bake 1 hour in greased and floured Bundt pan (may need to bake a little longer). Remove from oven and cool 10 minutes. Drizzle additional 1/2 stick melted butter. Turn out of cake pan after cooling for 30 minutes. Dust with confectioners sugar.
Mix first 3 ingredients by hand and pat into greased cake pan. Bake 20 to 30 minutes at 350°, then cool completely.
Brown hamburg and drain off grease. Mix both jars of salsa, hamburg and 2 cups of cheese. Put into a 2 1/2-quart casserole dish. Sprinkle remaining 1 cup of cheese over the top. Bake 30 minutes, uncovered, until bubbly, at 375°. Serve with nacho chips and plenty of napkins!
Arrange lettuce in bottom of deep bowl. In layers, add celery, green pepper, onions and peas. Do not toss. Spread mayonnaise evenly over layer of peas. Sprinkle with sugar and cheese. Cover; refrigerate for at least 4 hours. Sprinkle bacon over salad before serving. Makes 10 to 12 servings.
Melt butter; stir in other ingredients. Press into 9-inch pie pan. Bake 10 to 12 minutes. Cool before filling.
Mix first four ingredients together. Add remaining ingredients. Roll out 1/4 inch thick and cut out with doughnut cutter. Fry in hot oil until golden brown on both sides. Drain well on paper towels.
Cook bacon in large skillet until crisp. Remove bacon; crumble and set aside or substitute oil. Stir next 11 ingredients into bacon drippings or oil in skillet. Bring to boil. Reduce heat; simmer 20 minutes, stirring occasionally. Pour mixture into serving dish. Sprinkle bacon and parsley over top. Makes 6 servings.
Beat whites until fluffy. Add berries, sugar and juice and beat at high speed for 15 minutes. Fold in whipped cream and pour into baked pie shell or crumb crust. Freeze several hours. Cut and serve at once after removing from freezer.
Mix all together. Pour in greased casserole and bake 1 hour at 375°.
Combine all ingredients except 1/2 can onions. Pour into a 1 1/2-quart casserole. Bake uncovered at 350° for 30 minutes or until heated through. Top with remaining onions. Bake uncovered 5 minutes or until onions are golden. Makes 6 servings.
Saute onion in butter. Add flour and milk as for white sauce. Add sugar and cheese; let cheese melt. Blend in sour cream. Mix part of this mixture with drained beans. Put in casserole dish; pour remaining sauce on top. Cover with crushed corn flakes; dot with butter. Bake at 400° for 15 minutes. Heat thoroughly.
Pound medallions of veal into 4 x 5-inch pieces. Add tarragon to veal slices. Blanch carrots in water until crunchy. Drain. Place vegetables on veal slices. Wrap veal around vegetables and secure with toothpicks. Lightly roll veal in flour. Saute veal rolls in clarified butter for 2 minutes. Remove veal to pie tin and hold in warming oven. Add ginger and cook for 15 seconds. Deglaze with white wine; reduce by half. Add Grand Marnier; reduce by half. Add orange juice. Dissolve arrowroot in chicken stock and add to sauce. Reduce and add honey. Cut segments from fruits and add. Cook for 10 seconds. Pour sauce over veal. Garnish with citrus zest. Makes 2 servings.
Drain and flake the tuna; set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with the tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers. Top with the cheese. Bake at 350° for 30 minutes or until hot and bubbly. Sprinkle with the chopped tomato.
Cream margarine and sugar. Beat in eggs. Add flour, cocoa and vanilla. Mix well. Bake in 8 x 8-inch square pan (greased and floured) for 20 minutes.
Mix cream cheese and sour cream and 1/2 envelope taco seasoning. Brown ground beef and drain. Mix meat with 1 cup water and rest of taco seasoning. Cook a few minutes, cool and drain. Layer: cream cheese mixture, meat mixture, shredded lettuce, diced tomatoes, diced peppers and cheeses. Refrigerate 1 hour. Serve with chips.
Combine first six ingredients in a medium saucepan. Bring mixture to a boil, stirring until sugar dissolves. Set aside to cool.
Grease a pie pan. Line with cranberries. Spread the 1/3 cup sugar and 1/3 cup walnuts on top. In a bowl, mix together the next ingredients (sugar, flour, eggs, almond extract and butter). Pour onto the cranberry/sugar walnut mixture in the pie pan. Bake at 350° for 30 minutes or until top is golden.
Make a well of the dry ingredients. Add the eggs and oil, stir until everything is moistened. Stir in the strawberries. Pour into two 8-inch loaf pans, well-greased. Bake 1 hour at 350°. Let stand to cool.
Sprinkle soda over cut dates and pour boiling water over both. Stir sugar, butter, salt and egg. Add nutmeats, date mixture and sifted flour. Bake in greased loaf pan in slow oven at 300° for 1 hour.
First Day: Wash cucumbers, put in large container. Mix salt in a gallon of boiling water and pour over cucumbers. Let stand 24 hours in brine.
Place potatoes in casserole dish. Drain bacon; leave in frying pan. Stir in flour, sugar, water and vinegar. Stir and simmer until it makes a thin sauce. Add chopped onion and stir. Pour over potatoes. Bake at 300° for 30 minutes.
Precook the peppers in boiling salted water 5 minutes. Drain. Cook beef and onion until meat is slightly brown. Season with salt and a dash of pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender. Add cheese. Fill pepper cups and place in baking dish. Put grated cheese on top and bake, uncovered, for 20 to 25 minutes at 350°.
Pat dry scallops with paper towel. Place in greased pie plate. Sprinkle with lemon juice, salt and pepper. Top with mushrooms; drizzle with 1/4 cup butter. Mix remaining 1/4 cup butter with bread crumbs. Sprinkle over mushrooms. Broil in preheated broiler 6 inches from heat until scallops are opaque, 10 to 12 minutes. Garnish with parsley.
Combine milk, sugar, Bisquick, eggs, butter and vanilla in a blender. Cover and blend at low speed for 3 minutes.
Pour Doritos in a large bowl and pour chicken broth over them. Let stand 5 minutes; stir occasionally. Spray large casserole dish with Pam. Layer 1/3 Doritos, 1/2 green pepper, 1/2 onion, 1/2 chicken and 1/2 cheese. Repeat. End with Doritos on top. Reserve 1/3 of cheese. Mix together soup, tomatoes, garlic salt and chili powder. Pour over casserole. Bake at 350° for 45 minutes. Sprinkle remaining cheese and let stand 10 minutes before serving.
Mix the first 4 ingredients and let chill. Just before serving, add coconut and bananas.
Cook noodles. Mix 1 cup of sour cream with cottage cheese. Add onion, Worcestershire sauce and salt to taste. Mix into noodles and place into a 1 1/2-quart casserole. Spread with remaining sour cream. Sprinkle generously with Parmesan cheese. Bake at 350° for 45 minutes. Serves 8.
Drain broth from clams. Set aside. In a saucepan, heat oil and margarine. Add garlic. Saute 1 minute. Sprinkle in flour and cook, stirring constantly 1 minute. Add clam broth, parsley, salt, pepper and lemon peel. Simmer 10 minutes. Add clams and heat. Toss with hot cooked linguini. Serve with cheese, if desired. Serves 2 large portions or 4 small side dishes.
Heat oven to 400°. Cook onion, ground beef and pepper in 8-inch skillet over medium-high heat until meat is no longer pink (8 to 12 minutes). Drain. Add pizza sauce. Reduce heat to low. Cook 5 minutes. Place baked pizza crust on ungreased 12-inch pizza pan or baking sheet. Top crust with ground beef mixture, Cheddar cheese, Mozzarella cheese and bacon. Bake for 8 to 12 minutes or until cheese is melted. Let stand 5 minutes before serving.
Preheat the broiler with the rack on the top shelf of the oven. Spray a cookie sheet with nonstick spray. Carefully clean the mushrooms by wiping with a damp paper towel. Break the stems off and then chop them extremely fine, discarding the tough ends. Heat the oil in a skillet over medium-low heat. Add the garlic and the chopped stems to the oil. Fry until the liquid from the mushrooms has evaporated. Remove from heat and set aside until cool. Once the stems are cool, stir the cheeses, herbs and spices into the mixture. The mixture should be thick. Using a little spoon, fill each mushroom top with a generous amount of the stuffing mixture. Arrange the mushrooms on the cookie sheet. Bake for about 3 minutes or until sizzling under the broiler.
Cream together butter and sugar. Mix in eggs, vanilla, flour, soda, salt and oatmeal. Press 2/3 of this dough on cookie sheet. Melt chips, condensed milk, butter and vanilla on low until smooth and creamy. Pour over dough. Arrange remaining dough in little circles on top of chocolate mixture. Bake at 350° for 15 to 20 minutes.
Mix thoroughly. Form into balls. Roll in powdered sugar. Makes 4 dozen. May be frozen.
Dissolve gelatine in 1/2 cup cold water. Add 1/2 cup boiling water to gelatine. Mix with other ingredients. Chill. Serves 8.
Mix sugars and oil together thoroughly. Add flour, soda, salt, vanilla and chocolate chips to sugar, oil and egg until well blended. May use white chocolate chips or peanut butter. Bake at 375° for 8 to 10 minutes. Do not overbake. Makes 4 to 5 dozen.
Mix together mochi-ko, Jell-O and sugar; stir in nectar and water. Mix well.	Pour into greased 9 x 13-inch Pyrex dish and cover	tightly with foil. Bake in 350° oven for 1 hour. Keep foil	on for additional 15 minutes. Uncover, but cool thoroughly	before	cutting. Cut into desired shapes or sizes, using cornstarch to coat lightly in order to handle them without sticking to the dish you wish to set upon.
Soak bread crumbs in the milk 2 or 3 minutes. Add all of the remaining ingredients; mix well. Shape into small 2 ounce round balls and roll in the flour. Brown in the cooking oil in a frypan. Remove from the frypan and place in a roasting pan. Cover with water. Cook in preheated oven at 300° for 30 to 40 minutes. Add a small amount of water if necessary. Makes 8 meat balls to the pound; this menu should make from 20 to 26 meat balls.
Mix first four ingredients together. Then in a small bowl mix the next 3 ingredients very well and pour over the first four ingredients. Double this recipe to serve 9 people.
Place chicken in casserole. Mix soup with 1 cup milk; pour over chicken. Mix stuffing with 1/2 cup melted butter and broth from chicken. Spread over chicken mixture. Bake at 350° for 45 to 50 minutes.
In large bowl, combine rice, chicken, peas, celery and grated onion; set aside. In another bowl, blend together mayonnaise, salt and pepper. Thoroughly mix into chicken and rice mixture. Chill an hour or more before serving. Serve on lettuce. Makes 8 to 10 servings.
Mix all ingredients together. Spread in pan. Cook at 350° for 1 hour and 10 minutes.
Lightly fry chicken, then remove from frying pan, leaving sufficient cooking oil to lightly fry onions. Add fried onions and tomatoes to chicken.
Stir cocoa and	baking	soda in mixing bowl. Blend in 1/3 cup vegetable oil, add boiling water; stir in sugar, eggs and remaining 1/3 cup	vegetable oil;	stir until smooth. Add flour, vanilla and salt, blend completely. Pour into lightly greased 13 x 9-inch baking pan or	two 8-inch square pans. Bake at 350° for 35 to 40 minutes for 13 x 9-inch pan or 30 to 32 minutes for 8-inch pans. Cool; frost if desired.
Preheat oven to 350°. Do this first! Separate the whites of eggs; beat very stiff; beat in sugar and stir in pecans and chocolate bits. Cover cookie sheet with foil and spoon the mixture onto the cookie sheet. Put in the oven and turn the oven off. The next morning, you will have your Forgotten Cookies.
Saute chopped onions and celery. Place in a casserole dish and then layer the chicken, soup and stuffing. Season with salt, pepper and poultry seasoning. Pour the chicken broth over top and bake 30 minutes at 375°.
Chill ingredients. Combine in punch bowl. Float ice mold in punch when ready to serve.
Melt chocolate chips in a double boiler. Add peanut butter and mix well. Crush peanuts fine and add with Rice Krispies to chocolate. Mix well and put in the bottom of a 9 x 13-inch pan.
Cook bacon until crisp. Combine egg, onion, sugar, salt, vinegar and water. Add to bacon and stir. Heat to boiling. Pour hot dressing over lettuce and toss.
Beat slowly the milk, egg yolks and lemon juice. Wash beaters. Now, beat the egg whites slowly, adding 2 tablespoons of sugar per egg white. Pour lemon mixture into baked pie shell. Top with egg white mixture. Brown in 400° oven.
Put the noodles in bottom of a 1 1/2-quart baking dish. Brown the hamburger with the onion. Spread over the noodles.
Cook sausage in skillet until brown and crisp. Drain fat. Heat 2 tablespoons sausage drippings in skillet and saute onion until tender. Set aside.
Cook hamburger and onion. Drain butter and lima beans; mix meat, beans and other vegetables. Bake at 350° for 1 1/2 to 2 hours.
In large mixing bowl, beat sugar, oil and butter. With beater at low speed, add sifted dry ingredients alternating with eggs, beginning and ending with dry ingredients. Add carrots, nuts and pineapple. Grease 10-inch tube pan. Bake at 350° for 1 hour.
Stir up and let set overnight (covered). Divide into thirds. Roll out as pie dough. Cut into 8 equal parts. (I use pizza cutter.) Let rise again, 6 to 8 hours. Bake 10 to 12 minutes at 375°.
Cut steak into 24 cubes. Drain pineapple, reserving 1/4 cup juice. Combine juice, teriyaki sauce, honey and ground ginger. Marinate steak in mixture overnight.
Measure all ingredients into blender. Blend for approximately 1 minute. Drink immediately. Serves 2.
Drain beans and peas. Mix all ingredients together. Stir well and let chill at least 1 hour. Better if chilled overnight.
Brown meat and onion. Drain off fat. Add other ingredients. Cook thirty minutes. Serve on buns.
Combine first 8 ingredients in saucepan. Bring to boil. Reduce heat to medium, cooking, uncovered, for 20 minutes. Stir occasionally. Stir in remaining ingredients. It's done!
Crust: Combine 1/2 cup margarine, 1 cup flour and 1/4 cup powdered sugar. Cut fine with pastry blender. Pour into a 9-inch square pan. Press on bottom until spread flat all over. Bake at 350° for 15 minutes. This should not be brown.
Combine milk and sugar in saucepan. Bring to a boil; boil for 4 1/2 minutes, stirring constantly. In bowl place chocolate chips, milk chocolate bar, marshmallow cream and nuts. Pour hot sugar mixture over top and stir until all is mixed. Put into buttered pan to cool. Let set before cutting.
Press cookie dough onto a sound pizza pan and bake at 350° until golden brown, about 10 minutes. Let cool. Spread cream cheese on cooled cookie dough and layer sliced fruit, arranging like a pizza.
Combine olive oil, vinegar, garlic salt and pepper to taste in bowl; mix well. Add chopped vegetables; mix well. Chill overnight. Stir to mix. Serve with tortilla chips. Makes 96 tablespoons.
Beat together cream cheese, sour cream, oregano and garlic powder. Spread evenly in a 9 or 10 inch pie plate. Spread pizza sauce over the top. Sprinkle with pepperoni, onion and green pepper. Bake at 350 degrees for 10 minutes. Top with cheese and bake for 5 minutes more until heated through. Serve with crackers, vegetables or chips.
Cream margarine. Add oil, sugar, eggs, vanilla and milk. Mix in dry ingredients. Stir in zucchini and chocolate chips. Put in a 9 x 13-inch pan (Pam sprayed if preferred). Bake at 325° for 40 to 45 minutes.
Mix well. Shape into 2 ounce balls. Bake in 400° oven for 30 minutes. Serve with your favorite sauce.
Boil cabbage in small amount of salted water for 5 minutes and drain. Saute all vegetables, except cabbage, in butter. Butter a baking dish and layer cabbage and then vegetables until all are used.
Boil 3 minutes; put in bottom of 9 x 13-inch baking dish.
Mix syrup and sugar well. Cook at High power in microwave oven for 4 minutes. Then add peanuts and cook 3 minutes. Then add butter and vanilla; cook for 1 minute. Add soda and mix well, then pour in an ungreased cookie sheet. Let harden.
Wash and trim mushrooms; dice. Boil in water to cover, 5 minutes. Drain. Melt oleo in pot and saute onions. Add mushrooms, beef bouillon cubes, cornstarch and seasonings. Mix until dissolved. Add wine and Worcestershire and simmer until mushrooms are tender (20 to 30 minutes).
Preheat oven to 350°. Arrange broccoli in 12 x 8-inch baking dish.
Mix well. Grease cookie sheet with sides; line with waxed paper. Grease paper; pour in batter. Bake at 350° for 15 minutes. Turn cake upside-down on cloth tea towel dusted with 10x sugar. Pull off paper. Roll tight and cool. Unroll and fill with filling.
Mix ingredients all together. Cut meat into thin strips; soak in mixture overnight in refrigerator, covered. Put toothpicks through the end of each slice and hang on oven rack. Cook at 150° for 4 to 7 hours with oven door slightly ajar. Bake according to how chewy or crispy you want.
Dissolve gelatin in boiling water and set aside. In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in gelatin; add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into a 2 1/2-quart serving bowl. Chill for at least 2 hours.
Heat the oven to 375°. Halve the bread lengthwise. In a small bowl, stir the oil, oregano, garlic and pepper. Spread on bread. Wrap each half in foil, leaving the tops uncovered. Sprinkle with cheese. Bake for 25 minutes until golden and crusted. With a serrated knife, cut each half into 6 pieces. Serves 6.
In small saucepan, mix sugar, cornstarch, salt, lemon juice and water. Cook until thick. Add a little of this mixture into beaten egg yolks. Then place into saucepan and cook 2 more minutes. Place into a baked pie shell and top with meringue. Bake at 375° for 20 minutes.
Mix Jell-O in 2 cups hot water. Dissolve gelatin in 1/2 cup cold water. Mix together. Add pineapple and juice. Chill until thick. Beat with mixer. Beat in Cool Whip and lemon pie filling. Top with nuts or grated cheese.
In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand until foamy (5 to 10 minutes). In a large bowl, combine flour and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add 4 egg yolks to yeast mixture and stir until blended. Stir into flour mixture until well blended; set aside.
Add sherbet into dissolved gelatin in boiling water. Mix well. When partially set (about 5 minutes), add orange slices and Cool Whip. Fold in and refrigerate.
Mix margarine, mayo, cheese and garlic salt. Mashing with a fork, add crabmeat. Spread on 12 English muffin halves. Cut into quarters or smaller.
Combine all ingredients. Fill buns, wrap each in foil. Put in 250° oven for 20 minutes. Enjoy. Can use chicken in place of tuna.
Cut venison into strips about 1/2-inch thick, 1-inch wide and 12-inches long. Dig a 3-foot square hole about 3-feet deep. Make a narrow ditch from the side down into the bottom of the hole to produce an oxygen supply when a fire is built in the hole. Build a slow fire in the hole. Put green lengths of small branches over the hole and lay the strips of meat over these. Cover this over with logs or anything available, but leave enough of an opening so the fire will not go out. Keep the slow smoldering fire going for about 12 hours by dropping in small pieces of dry wood. Jerky will keep almost indefinitely. It may be soaked in water 4 or 5 hours and boiled into a stew.
Combine all dry ingredients, then add beaten egg, milk and shortening. Mix well and form into balls.
Melt margarine in casserole dish. Mix dry ingredients. Stir in	milk and mix	thoroughly. Add to melted butter. Arrange 2 cups fruit in batter. Sprinkle 1/4 cup sugar over top. Bake 15	minutes at 450°. Reduce heat to 350°.	Bake 20 minutes more or until golden brown.
In a large bowl, mix together Oreo cookies and melted butter. Spread mixture in the bottom of a cake pan. Place in freezer to stiffen. In the same bowl, mix together Cool Whip, cream cheese and vanilla. Spread over cookie mixture. Top with chocolate pudding. Chill 2 hours before serving.
Bring sugar, butter, cocoa and milk to a boil. Boil for 2 minutes. Add oats, peanut butter and vanilla. Mix well and pour in a dish.
Mix all ingredients together well. Refrigerate for 1 hour. Serve with ritz crackers.
Mix dry ingredients; add eggs and milk and beat until sugar is almost dissolved. Add melted butter, vinegar and vanilla. Pour in uncooked pie shell and bake at 350° for about 35 minutes or until firm.
Preheat oven to 300°. Cream margarine and cream cheese, add sugar and beat until light and fluffy. Add eggs, one at a time. Beat only until mixed well. Add flour, about 1/2 cup at a time, scraping down sides as they need it. Add vanilla. Beat on low to medium speed, about 1 to 2 minutes until smooth. Pour into greased tube or Bundt pan and bake for 1 1/2 hours or until golden brown and done.
Pour hot water over gelatin and stir well. Add pineapple, cherries and nuts. Pour in Coca-Cola and stir well. Let set overnight.
Mix all ingredients until smooth. Pour into two 9-inch unbaked pie shells. Bake in a 350° oven for 45 minutes. Tastes like pecan pie.
Boil in microwave - butter with 1 cup water then add flour. Mix well to form a ball. Cool for 5 minutes then add eggs, one at a time. Spread in a well greased 9x13 pan. Bake at 400 degrees for 30 minutes. Cool.
Stew and debone chicken. Add remaining ingredients to water reserved from stewing chicken. Cut chicken into bite-size chunks. Add to soup. Simmer for 1 hour.
Preheat oven to 350°. Beat egg whites. Gradually fold in sugar. Add cream of tartar; beat, then fold in chocolate chips. On 2 cookie sheets, lay wax paper. Drop mixture onto wax paper by spoonfuls. Put pans into oven. Count to 10. Turn oven off. Leave cookies in oven 6 to 8 hours or overnight.