HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam green pepper and cauliflower separately until tender. Heat to boiling garlic, tomato paste, vinegar, salt, sugar and oil in a large pot. Add green pepper, cauliflower, olives, mushrooms and tuna. Heat through. Put in jars and refrigerate. Keeps for about 2 weeks in refrigerator. Can be frozen. Serve with saltine crackers.
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add onion; saute until tender. Add flour; cook 1 minute, stirring constantly. Add mushrooms, water and 1 tablespoon wine. Cook over medium heat 5 to 7 minutes or until mushrooms are tender, stirring constantly and adding 1 tablespoon water, if necessary, to prevent sticking. Stir in green onions. Remove from heat; cover and set aside.
Cream sugars and margarine. Add eggs. Stir in syrup, vanilla, baking soda, peanut butter, oatmeal, chocolate chips and M&M's. Make huge cookies.
Slice and chop carrots, green pepper, celery, broccoli, cauliflower tops and water chestnuts. Combine sour cream, mayonnaise, parsley flakes, minced onion, dill weed and celery salt and mix with vegetables and refrigerate overnight. Top with croutons and cheese. Bake at 350° for 10 minutes or covered in 300° oven for 45 minutes; add cheese 15 minutes before baking is finished.
In a bowl combine all ingredients, except pocket bread. Spoon 1/4 of chicken mixture into pocket of each bread half. Makes 2 sandwiches.
Mix all ingredients together except ketchup and brown sugar. Pour mixed ingredients into meat loaf pan; mix the ketchup and brown sugar together and spread over mixture in pan. Bake at 350° to 400° until done.
Soak breadcrumbs in milk. Add meat, eggs, onion, sage, salt and pepper. Mix well. Form in loaf pan.
Preheat oven to 350°. Mix all ingredients gently and pack into a loaf pan. Bake about 1 hour. Pour off accumulated drippings before serving. Yield: 6 servings; approximate calories per serving is 310.
Combine Jell-O and hot water. Add pineapple juice, water and sugar. Mix altogether.
Butter a 7-inch pie plate or similar dish. Place the mashed potatoes in a bowl and add the sugar, coconut and vanilla. Stir with a wooden spoon until well mixed. Transfer the mixture to the buttered pan. Melt the chocolate and pour it over the top of the candy, spreading it with a buttered spatula. Place the pan in the refrigerator for 30 minutes. Before the candy sets and the chocolate hardens, score to make squares. Keep covered in the refrigerator, the candy will last 10 days if you keep it that long.
Combine orange-pineapple juice and ginger ale in pitcher, mix gently. Pour over crushed ice. Yields 8 servings.
Put sugar, cinnamon, cloves and vinegar into saucepan. Cook over low heat for at least 10 minutes. Add mandarins, cook for an additional 15 minutes over low heat. Cool and refrigerate overnight. Drain syrup from the mandarins. Cook syrup until it is thick, add mandarins. These are excellent served with roast duck or pork.
Half cook sausage and drain; cool. Add cheese, garlic powder, chili powder, oregano and onion flakes; mix. Form into quarter size balls.
Cream butter or margarine and powdered sugar. Add flour, mixing well, and press into a greased 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes or until lightly brown. Spread jam over hot layer. Beat egg whites until foamy. Gradually add sugar, beating until stiff. Fold in coconut. Spread over jam. Sprinkle with almonds and bake for 20 minutes. Cool and cut into squares.
Prepare cake mix as directed. Bake in 2 (8-inch) layer pans. When cool, split layers to make 4 layers. Combine sugar, sour cream and coconut. Blend well. Don't stir vigorously. Set aside one cup of mixture. Spread remaining between layers. Combine cup of mixture with Cool whip and spread on top and sides. Seal cake in airtight container and refrigerate for 3 days before serving. Can be frozen. Serves 12 to 16.
Mix all ingredients together on medium speed. Spoon into a 9-inch pie plate. Bake at 350° for 20 to 25 minutes. Serve with crackers, chips and pita bread wedges.
Mix Bisquick, sausage and cheese together. Roll into nickle size balls. Bake in oven at 350 degrees for 15 to 20 minutes or until browned. Makes approximately 110 balls.
Heat soup and broth together to make gravy. In separate dish, mix margarine, pepper, flour, baking powder, salt and milk. (This makes the batter.) Pour gravy over chicken which is placed in bottom of casserole dish. Spoon batter over the gravy and chicken. Bake at 425° for 30 minutes or until brown.
Preheat oven to 350 degrees. Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup Shapes & Morsels. Drop dough by level 1/3 cup measure 3 inches apart on ungreased baking sheets. Shape into mound with floured fingers. Press down slightly and insert wooden stick into side of each mound. Bake 14 to 18 minutes or until golden. Cool on baking sheets on wire racks for 3 minutes. Remove to wire rack to cool completely. Spread frosting on tops of cookies and sprinkle with remaining Shapes & Morsels.
Mix together refried beans, green chilies and taco seasoning mix. Spread on 12-inch round serving platter. Blend avocados, lemon juice and 1/2 cup taco sauce until smooth (or use ready made guacamole dip and just drizzle with lemon juice). Spread on top of bean mixture. Top with a layer of sour cream, then taco sauce. Top with cheese, scallions and onions.
Cream the butter, shortening, sugar and eggs. Mix flour, cream of tartar, baking soda and salt. Add to the other ingredients. Mix well. Roll into balls the size of walnuts. Roll balls into sugar and cinnamon. Place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
In a 9 x 13-inch pan, layer ingredients in order listed. Bake at 350°. Cool. Cut into squares.
In 10-inch skillet, over medium heat, in hot oil, cook chicken pieces until browned on all sides. Pour off fat. In small bowl, combine remaining ingredients; stir into skillet. Reduce heat to low; cover and simmer 30 minutes or until chicken is tender, stirring occasionally.
Preheat oven to 425°. In a bowl, thoroughly combine the sugar, flour and eggs. Add the melted butter and buttermilk and stir until well mixed. Stir in the vanilla. Pour the filling into the chilled pie shell and bake for 10 minutes. Without opening the oven door, lower the temperature to 350° and bake for 35 minutes more. It is important to keep the oven door closed. Transfer the pie to a wire rack to cool to room temperature. Cut into wedges.
Combine last 9 ingredients to make sauce. Make ground beef into meatballs; cook, drain or buy already prepared meatballs. Add hot dogs or sausages and meatballs to sauce. Simmer all ingredients in saucepan or put in crock-pot on low or in microwave.
Put rice in bottom of 9 x 13-inch baking dish. Mix water and soups together. Pour half over rice; add chicken and rest of soup mixture. Bake 2 hours at 350°.
Brown ground beef; drain. Combine remaining ingredients. Pour in crock-pot and cook on high for 3 to 5 hours.
Mix juice and water with tapioca and jello. Cook until thick. Cool; add pineapple, oranges and Cool Whip.
Mix first four ingredients together; set aside. In 9 x 13-inch pan melt butter and sprinkle in the sugar. Now put in the cake batter. Bake at 350° for 30 minutes or until done. Let set for 10 minutes and then turn it onto a platter.
Combine all ingredients, chill and serve with Melba rounds, crackers or cocktail crackers. Can be made the day before. Serves about 8.
In 1-pint jar with tight fitting lid or cruet, combine all ingredients; shake well. Chill to blend flavors. Use as a salad dressing or as a marinade for asparagus, broccoli, poultry or fish.
Mix 1/2 cup of vinegar and peppers together. Stir well. Add remaining vinegar and ketchup. Simmer 15 minutes. Pour into sterilized jars or bottles. Refrigerate.
Brown hamburger and onion. Cook macaroni and drain. Add all ingredients. Pour in casserole dish and top with cheese slices and bake until cheese is slightly melted.
In a medium saucepan, place onions, leeks, carrots and celery. Saute over medium heat until vegetables are tender; set aside. In a soup pot, combine pumpkin, spices and broth. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Stir sauteed veggies into pumpkin mixture. Taste for salt and white pepper. Garnish with sour cream and green onions or chives.
Preheat oven to 400°. In a large bowl, mix all ingredients. Pour into a greased casserole. Bake for 20 minutes. Serves 6 to 8 easily.
Grease 9 x 13-inch pan. Place bread in pan. Put cheese on top of bread.
Slice peaches into an 8-inch square dish. Mix sugar, flour and egg. Put on top of peaches. Pour melted margarine on top of that. Bake at 375° for 30 to 35 minutes until brown and bubbly. (If not moist enough batter, add an extra egg.)
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain. In a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat. Yield: 8 servings.
Slice the bacon into short pieces 1/4-inch wide. Cook the pieces in a large skillet, stirring often, until they brown somewhat, but before they turn dark and hard. Remove them with a slotted spoon and reserve. Discard all the bacon fat from the skillet. Cut the onion into thin slices from top to bottom (rather than making the usual rings). In the skillet, saute the onion in the olive oil until it is translucent and just barely beginning to brown. Add the tomatoes and puree, breaking the tomatoes apart with the edge of a spatula or a large spoon. Add the oregano and basil. Simmer gently for 10 minutes. Add the bacon. Add pepper or hot sauce to taste (Red Hot is a quick, tasty way to add zing to red pasta sauces). Keep the sauce warm.
Mix together. Sprinkle chips on top. Bake uncovered at 350° for 35 to 40 minutes.
Cut smoked sausage into bite size pieces. Put smoked sausage and onions in soup pot and simmer until onions are tender. Add chicken broth, potatoes, sugar, basil, salt and pepper. Cook until potatoes are fork-tender. Add milk and both cans of corn. Stir well and heat through.
Pour olive oil into 10-quart pot. Add onions, garlic, carrots, celery and 1/2 teaspoon salt. Cook on low heat until onions are wilted but not brown. Add cabbage, kale, thyme, bay leaves and rest of salt. Increase heat; cook for 1 minute, stirring constantly. Add water, tomatoes and chickpeas; bring to boil. Lower heat; simmer, covered, for 45 minutes. Add pasta; cook until done. For thicker soup, reduce water. Add 1/4 cup Marsala, Port, sherry or vermouth before serving. Sprinkle parsley (fresh); grate Parmesan cheese over top.
Brown meat in oil; drain off fat. Add gravy, juice, soup and horseradish. Simmer 5 minutes. Place vegetables in casserole. Pour meat mixture over and bake at 350° for 1 3/4 hours. Serves 6.
Cream margarine and sugar; add eggs one at a time, beating well. Sift all dry ingredients and add to mixture, alternating with 1 cup of water. Add vanilla. When well mixed, add sauerkraut, well drained and cut fine. Bake at 350° in a 9 x 13-inch greased and floured pan for about 30 minutes.
Combine all ingredients in a stew pot. Heat to boiling stage, stirring occasionally, then simmer a few minutes and serve.
Break up slices of bread or biscuits into the mixture of eggs, milk, sugar and vanilla. Add melted butter or margarine to mixture. Pour into a 9 x 12-inch pan that has been buttered and sprinkle top with nutmeg. Bake at 350° until knife comes out clean and the top is nice and brown.
Microwave butter in 9-inch pie plate at High for 1 minute. Stir in crumbs. Press mixture evenly in pie plate. Chill and fill with your favorite cream filling.
Layer twice, ending with cheese on top. Bake at 350° for 35 minutes.
Mix flour with baking soda. Combine butter, the sugars and pudding mix in a large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins. Batter will be stiff. Drop from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen.
Thaw bread dough (takes about 2 hours), but do not let rise. Grease cookie sheet. Flatten dough loaf on sheet. Place pepperoni on dough, then cheese. Roll together, tuck in edges. No need to grease pan again. Bake at 350° for 40 to 45 minutes. Let cool slightly and slice.
Sift together flour, cocoa, salt, sugar and baking soda, then add oil, vanilla, water and vinegar. Mix well. Pour into small muffin tins, filling them 1/3 full. Top each with a spoonful of filling. Sprinkle with chopped nuts and sugar. Bake at 350° for 15 to 20 minutes. Makes 5 dozen.
Cream butter and sugar; add eggs and bananas. Mix well. Add sifted dry ingredients alternately with buttermilk and nuts. Turn into 2 loaf pans. Bake at 350° for 1 hour.
Wash and cut up cabbage. Set aside in water. Put about 1/4 cup of bacon fat in large pot or skillet. Saute green pepper and onion in fat. Add cabbage which has been set aside. (Only use water that remains on cabbage when taken from bowl.) Cover and cook until desired tenderness. Season with salt and sugar to taste. Shake in a little soy sauce. Stir well during cooking.
Cut as many potatoes as your family will eat into bite-size chunks. Place in Pam sprayed casserole dish or pan. Sprinkle generously with onion soup. Mix and dab with butter all over. Bake at 400° for about 1 hour or until tender.
Combine all ingredients and spoon into pie crusts. Refrigerate. Makes 2 pies.
Grease and flour pan. Mix and cook at 325° for 45 minutes or until done.
Mix the first 8 ingredients. Add raisins or nuts. Fill to 2/3 of top of greased cans. One-pound coffee cans work well. Close lids tightly. Place on trivet over 1 inch of boiling water. Cover steamer tightly. Steam 2 hours. Remove from can. Cut with a thread.
Combine all ingredients. Mix thoroughly. Shape into a ball or log. Roll in finely chopped nuts or minced parsley.
Soften cream cheese and add rest of ingredients. Spread on tortillas. Roll each tortilla (burrito style). Refrigerate overnight. Before serving, slice the rolls in small slices. Serve with or without salsa.
Wash and cut up squash. Boil until tender; drain thoroughly, then mash. Add all ingredients except 1/2 of butter to squash. Melt remaining butter; pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal. Bake at 375° for 1 hour or until brown on top.
Mix the ground beef and celery soup. Put in a 9 x 13-inch baking dish. Cover with frozen Tater Tots. Bake at 325° for 1 to 1 1/2 hours.
In a bowl, beat together the egg whites and whole egg; let sit. Heat oil in large nonstick skillet over medium heat. Add vegetables and saute for 20 to 30 seconds. Add the eggs, saute for an additional 30 seconds. Add rice, chicken and soy sauce. Stir until well mixed.
In a microsafe dish, combine the onion and butter. Microwave on High power for 2 minutes. In another bowl, combine the eggs, sour cream and parsley. Add onion, cheese and ham. Add salt, pepper and cayenne pepper. Place the cooked, drained noodles in a lightly greased microsafe dish. Pour egg and ham mixture over. Microwave on High power for 3 minutes, covered. Let rest 2 minutes. Uncover and microwave again at high power for 3 minutes or until just set. Let rest a few minutes before serving.
Wash and remove stems from mushrooms. Mince crabmeat and place in mixing bowl. Mix ginger with cornstarch, then mix cornstarch with water. Add scallions, sherry, cornstarch mixture and egg with the crab meat. Mix well, adding salt and pepper to taste. Stuff mushrooms in heavy skillet, large enough to hold all 12 mushrooms in one layer. Add 1/4 cup water, oil and soy sauce. Bring to boiling and cover. Reduce heat; cook for 10 minutes. Drain and serve hot.
Mix dry ingredients together, then add remaining ingredients and mix well. Bake at 375° for 25 to 30 minutes.
Cook fettucini as directed. Melt butter and pour over drained pasta. Pour cream over pasta and mix. Finally, mix cheeses and toss to coat. Serve with grated cheeses to taste. For variation, toss with steamed broccoli crowns.
Cook noodles according to package directions; set aside. In a large skillet, saute ham in butter until lightly browned. Add mushrooms; cook for 2 minutes. Add peas; cook until thoroughly heated. Add heavy cream; cook until slightly thickened. Salt and pepper to taste. Add noodles and Parmesan cheese to sauce; toss and serve. Serves 6 to 8.
Cut into bite size pieces the squash, pepper and onion. Steam. Stir in eggs, mayonnaise and salt and pepper.
In a shallow casserole dish, combine apples, sugar, 1 tablespoon Bisquick and cinnamon. In a medium bowl, mix the 2/3 cup Bisquick with brown sugar. Cut in the butter. Stir in milk. Drop by spoonful onto apples. Bake at 400° for 30 minutes. Let stand 5 to 7 minutes. (Substitute apples with peaches for variation.)
Total Cooking Time: 5 1/2 to 7 minutes in microwave. Makes 2 dozen.
Drain asparagus; melt butter and blend in flour. Add milk gradually. Cook slow until thickened, stirring constantly. Add cheese and salt. Pour over asparagus in a 1 1/2 quart casserole; sprinkle with crumbs and dot with butter. Bake in 325° oven for about 30 minutes.
Mix all ingredients well. Pour in 9-inch unbaked pie shell. Bake 45 to 50 minutes at 350°.
Combine shrimp, crab, pimiento, onion and peas in a serving bowl. In shaker container, mix remaining ingredients and pour dressing over salad. Toss and serve.
Melt 2 tablespoons margarine; blend in flour, salt and pepper. Add milk all at once; cook, stirring constantly until mixture thickens and bubbles. Arrange half the cooked asparagus and all the egg slices in bottom of 8 x 8 x 2-inch baking dish. Add half the white sauce. Top with remaining asparagus and sauce. Toss crumbs with margarine; sprinkle atop sauce. Bake in moderate oven at 350° for 30 to 35 minutes or until heated through. Serves 6.
Boil sweet potatoes until done, about 45 minutes. Blend together for 15 minutes until strings from potatoes are gone. Pour into ready pie crust and bake at 350° for 35 minutes or until golden brown. Makes 4 to 5 pies.
Drain pineapple and reserve syrup. Add enough hot boiling water to syrup to make 1 cup liquid. Dissolve jello in hot liquid. Stir in cranberry sauce and orange peel. Chill until partially set. Fold in mandarin oranges and pineapple. Whip the cream and fold into fruit mixture. Pour into a 6-cup mold. Chill until set. Unmold. Garnish with green grapes and cranberries, rolled in some egg whites and lime and raspberry jello. Makes 8 to 10 servings.
Blend butter and peanut butter until smooth. Add eggs and vanilla, then sugar. Blend well. Blend in flour. Roll out in small balls. Put on cookie sheet and press with fork. Bake at 375° for 10 to 12 minutes, until brown.
Saute green pepper and onion in butter until tender. Stir in soup, milk and seasoned salt. Add nuts, chicken and carrots. Heat thoroughly. Add parsley. Just before serving, put a few cashew nuts in center of creamed chicken. Serve with rice or noodles. Yields 6 servings.
Melt butter. Add brown sugar; stir. Add eggs, one at a time, beating thoroughly after each addition. Add flour, nuts and chocolate chips. Bake at 350° for 30 minutes.
Heat oven to 375°. In large bowl combine 3/4 cup sugar, shortening, oil, milk, almond extract and egg; mix well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt. Spread evenly in ungreased 15 x 10-inch jelly roll pan; sprinkle with 1 tablespoon sugar. Bake at 375° for 10 to 12 minutes or until light golden brown. Cool 5 minutes. Cut into squares. Makes 4 dozen cookies.
Preheat oven to 350°. Mix sugar, 3/4 cup margarine, eggs and vanilla. Stir in Bisquick and oats until smooth. Heat chips, milk, 2 tablespoons margarine and salt in saucepan, stir until smooth. Stir in nuts and vanilla. Press 2/3 mixture in 15 1/2 x 7 1/2 x 1-inch pan. Spread chocolate mixture over top, drop remaining mixture over chocolate by tablespoonfuls. Bake 30 minutes. Cool well. Cut into bars.
In large pot heat oil. Add onion, parsley and celery. Cook until veggies are soft. Add tomato paste, bouillon, carrots, water, cabbage, salt, pepper and sage. Bring to boil, then simmer 1 hour. Add kidney beans, zucchini, green beans and macaroni. Cook 10 to 15 minutes or until macaroni is done.
Preheat oven to 400°. Grease 12 muffin pan cups or use paper liners. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth. Mix together flour, salt, soda and baking powder. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth. Spoon batter in muffin cups, filling 2/3 full. Bake until lightly browned, 15 to 18 minutes. Serve warm.
Cream together sugar, eggs, shortening, molasses and then milk. Add vanilla and lemon. Sift dry ingredients; add to liquids. Put into a 9 x 13-inch greased and floured pan. Cook at 350° for 20 to 25 minutes. Cool; cut into squares.
Drain pears and mash. Dissolve lime jello in 1 cup hot pear juice. Beat cream cheese with 2 tablespoons milk. Gradually beat in hot jello. Chill until partially set. Drain pears again and fold into jello mixture. Next fold in the Cool Whip. Chill. Sprinkle nuts on top, if desired.
Fold thawed Cool Whip and yogurt together. Pour into crust; freeze until firm.
Cook carrots until tender, about 15 to 20 minutes. Cook, covered, in small amount of boiling salted water. Drain carrots, reserving 1/4 cup liquid. Place carrots in 8 x 12 shallow baking dish. Combine cooking liquid, mayo, onion, horseradish, salt and pepper. When ready to serve, pour sauce over carrots. Sprinkle crumbs on top. Dot with butter, parsley and paprika. Bake 20 minutes at 350°. Great served with beef tenderloin.
In a 2-quart saucepan, combine broth, beans, the 1/3 cup green onion, butter, curry powder, tarragon and pepper. Bring to a boil; reduce heat. Cover and simmer for 15 to 20 minutes or until vegetables are tender. Cool slightly. Pour mixture into a blender container. Cover and carefully blend until smooth. Return to saucepan. Stir in cream and heat through. Sprinkle each serving with green onion tops if desired.
Cook and cut chicken into pieces. Prepare stuffing mix. Blend soup and sour cream together. Layer ingredients as follows: slices of squash, chicken pieces, soup mixture then stuffing. Bake uncovered for 30 minutes in a 350° oven.
Mix well with mixer. Shape into 2 loaves. Wrap and refrigerate for 24 hours. Unwrap and bake 1 hour at 350°. Prick with fork when done to let all juices escape. When done, it still looks reddish, but it is done.
Cream butter; add sugar and peanut butter; mix well. Beat in eggs and dry ingredients. Shape into balls. Place on greased cookie sheet; flatten with tines of fork. Bake at 350° about 15 minutes. Makes about 6 dozen cookies.
Blend together until smooth the cream cheese, sugar, sour cream and vanilla. Fold in Cool Whip. Pour into graham cracker pie crust. Chill 4 hours before serving.
Boil the hen in seasoned water. Cool. Debone and cut into bite size pieces.	Saute 10 minutes. Add parsley flakes and chicken. Cover and let set for 10 minutes. Add the cream of chicken soup and	sour cream. Break spaghetti into bite size pieces and cook as directed on package or in the leftover chicken stock. Drain and cool. Combine with chicken mixture and place in	buttered casserole. Sprinkle with cheese and bake, uncovered, in a 300° oven until hot.
Combine all ingredients except oats. Boil for 1 minute. Add mixture to uncooked oats and drop onto waxed paper.