HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put tomatoes, onion, bell pepper and tomato sauce in saucepan. Simmer, the longer the better (20 to 30 minutes at least). Cook okra in hot bacon fat in skillet until light brown. Cook shrimp just until pink. Add shrimp and okra to sauce and simmer 15 minutes. Serve over rice. Can add ham cubes for additional flavor.
Place seafood and all sliced vegetables in baking dish. Add salt and pepper, then add Italian dressing. Cover and bake at 350° for 30 to 45 minutes (check vegetables to desired tenderness). Meanwhile, cook pasta according to package directions. Add seafood and vegetables mixture over pasta and add grated Romano cheese.
Save 1/2 cup asparagus juice and 1/2 cup pea juice. Combine juices, margarine and flour on top of stove, mixing well until thickened. Then add cream of mushroom soup. Mix well. Layer asparagus, peas and then sauce. Slice eggs on top; then add cheese. Bake at 400° for 30 minutes.
In a food processor or in blender at medium speed, blend vanilla wafers and 1/4 cup toasted almonds until fine crumbs form. Mix crumb mixture, margarine and 2 tablespoons sugar. Press onto bottom of a 10-inch spring-form pan. In food processor, blend raspberries until pureed. Press through fine sieve into 2-quart saucepan to remove seeds. Stir cornstarch into pureed raspberries. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil 1 minute. Cool.
Mix butter, cake mix and 1 egg; pat in pan. Set aside. Beat remaining ingredients until creamy. Put on top of first mixture. Bake at 350° for 35 minutes. Cool in pan. May use any flavor of cake mix.
Place deboned chicken in casserole dish. Top with combined broth, eggs and chicken soup. Combine all crust ingredients; pour over the chicken mixture. Pie will make its own crust as it cooks. Bake for 1 hour at 350°.
Cut up cauliflower into small pieces and wash very well. Combine all other ingredients together and mix in a very large bowl. Chill in refrigerator. Yields 10 to 12 servings.
Mix meal, milk, eggs, corn, soda, salt and oil. Pour 1/2 of mixture in 9 x 13-inch casserole dish (or greased iron skillet). Sprinkle with cheese; put meat over cheese and sprinkle onion and peppers. Pour remaining batter over top. Bake at 350° for 50 minutes. Yummy, yum yum!!!
Place all ingredients except cheese in 1 1/2 qt. casserole and mix. Cover casserole and bake 25 minutes in a 350 degree oven. Sprinkle cheese over dish and bake uncovered 3 minutes or until cheese is melted.
Heat oven to 400°. Grease 10-inch quiche dish. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth (15 seconds in blender). Pour into plate. Bake until knife inserted in center comes out clean (about 30 minutes). Cool 5 minutes. Makes 6 nice servings.
Mix same as for pie dough. Spread on a cookie sheet and bake lightly (325°). After it is baked, stir into small pieces like Grape-Nuts. Use instead of graham crackers for pudding.
Put apples into greased baking dish, 9 x 9-inch. Crumble flour, sugar, baking powder, egg, salt and cinnamon over top. Bake at 350° for 25 to 30 minutes.
Saute mushrooms in margarine (more if needed). Combine other ingredients, add mushrooms and pour into frozen pie shell. Bake at 300° for 55 to 60 minutes.
In 2-quart saucepan saute onion in butter. Add block cheese, soup and cheese sauce. Melt over low heat, stirring constantly. Add broccoli cuts and garlic powder. Cook over low heat until broccoli is semi-tender; do not allow to boil. Serve warm. Best when served with king size corn chips.
In ice cream freezer container, combine ingredients; mix well. Freeze to manufacturer's instructions. Makes 1 1/2 quarts.
Put ham in shallow baking pan and spread surface with mustard. Drain fruit cocktail and save the syrup. Mix cornstarch, sugar and spices together. Stir in fruit syrup and orange juice. Cook until sauce bubbles and looks transparent. Pour over ham. Cover and bake 30 minutes at 375°.
Mix well and chill at least 30 minutes. Make into small balls, flatten and press into small muffin tins as thin as possible. Fill with fruit mixture.
Cook chicken until done. Remove from broth and debone. Add 8 ounces of spaghetti to broth. Cook uncovered until done. In skillet, saute butter, celery, green pepper and onion. Set aside. Add all ingredients together. Put in 9 x 13-inch greased cake pan. Bake at 350° for 30 minutes.
Drain and mix all vegetables. Set aside. Mix remaining ingredients in saucepan and stir until mixture boils. Take off heat and let cool. Pour over vegetables and mix well. Cover and refrigerate 12 hours or overnight. Will keep a long time in refrigerator.
Mix pudding as directed. Fold in Cool Whip. Begin layering crackers and pudding in a deep 9 x 13-inch pan. (Begin with crackers on the bottom.) Pudding should be the last layer. Chill. Clean and cut strawberries. Mix with glaze. Pour over the top.
Combine cottage cheese, cream cheese, cheddar and Roquefort cheeses, onion, Worcestershire sauce, and seasoned salt. Shape into 2 balls. Roll each ball in pecans and then parsley. Chill.
Preheat oven to 300°. Grease and flour six (1-cup) fluted tube pans, six 1-cup tube pans or one 9 x 5 x 3 loaf pan. Set pan(s) aside. In a small saucepan, bring 1/2 cup apricot nectar just to a boil. Remove from heat. Stir in pears and/or apricots and raisins. Cover and let stand 10 minutes.
Halve rolls. Combine remaining ingredients thoroughly. Spoon 1 tablespoon of mixture on each half of roll. Bake in hot oven until rolls are done.
Mix cake mix, oranges, eggs and oil. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cool. Mix dry pudding, powdered sugar and undrained pineapple together. Fold in Cool Whip. Spread on cake and refrigerate.
Mix oil and sugar together; add eggs, one at a time, and beat well after each addition. Add vanilla and sifted dry ingredients alternately with zucchini. Fold in chopped nuts. (Batter will be thin.) Pour into 9 x 13-inch greased and floured pan. Bake at 350° for 55 minutes.
Put all together and mix well with rotary beater. Put in unbaked pie shell and bake slowly, about 1 hour at 300°. Serve with whipped cream if desired.
In large skillet or wok, heat 1 tablespoon oil. Add sliced meat, cooking until tender. Season meat with seasoned salt, pepper and garlic powder. When meat is cooked, remove from pan. Add 1 tablespoon oil to pan and cook vegetables in oil. Season vegetables with 1/2 teaspoon of soy sauce, oyster sauce and sesame seed oil. Cook until tender. Add 2 cups broth and simmer 10 minutes. Add bean sprouts, cooking 5 minutes more. Season with salt and pepper. Return meat to pan, seasoning with oyster sauce and sesame oil. Thicken with cornstarch, as desired.
In a medium mixing bowl vigorously stir together cheese, salad dressing and olives. Turn into one or two jars or crocks; cover tightly. Refrigerate. Makes about 3 1/2 cups.
Sift together dry ingredients. Add egg yolks and milk. Beat well to make smooth batter. Stir in melted butter. At the last moment, put in stiffly beaten egg whites. Bake in hot, well-greased waffle iron.
Boil and debone chicken breasts. Reserve chicken broth and use to cook spaghetti. Drain spaghetti and combine with diced chicken, Ro-Tel and cubed cheeses. Pour into 1 large Pyrex dish or 2 smaller dishes. Bake at 350° for 30 to 45 minutes until cheese bubbles. This freezes well.
Combine all ingredients and chill 1 hour. Serves 1. This can be doubled or tripled for more people.
Mix first 3 ingredients and let stand 1 hour, stirring often so juice will form. Add dry ingredients to apple mixture, then add oil, vanilla and eggs. Mix by hand, no mixer. Pour batter into greased and floured tube pan. Bake 1 hour and 15 minutes at 350°. May be iced, but not necessary.
Coat bottom of loaf pan with cooking spray and dust with flour. Cream margarine and sugar until creamy and fluffy. Add egg whites; beat 4 minutes at medium speed. Add vanilla and almond extracts. Beat at low speed until blended. Combine flour, baking soda and salt. With mixer running at low speed, add to creamed mixture, alternating with yogurt, ending with flour. Pour into pan. Bake at 350° for 65 minutes or until done.
In large bowl, stir together first 7 ingredients. Make a well in the center. In medium bowl, combine eggs, milk, sugar and oil. Add all at once to flour mixture, stirring just until moistened (batter should be thick and lumpy). Fold in raisins or dates and nuts. Use batter immediately or store in a covered container in refrigerator up to 5 days.
Mix all dry ingredients except 2 cups of the white flour. Heat milk, syrup and vegetable oil (follow directions on yeast package). Add to flour mixture, then add the egg. Add the remaining flour until consistency is right. Let rise until doubled. Knead and form into loaves. Let rise again in bread pans, approximately 20 minutes. Bake at 425° for 20 to 25 minutes.
Soak gelatin in cold water. Drain asparagus and reserve liquid. Measure 1 cup liquid, adding water if necessary, and heat. Pour over gelatin and stir until dissolved; refrigerate. When partially set, fold in mayonnaise, whipped cream, salt and lemon juice. Add asparagus and almonds. Pour into a 5-cup mold and chill until congealed. Serve with additional mayonnaise that has been whipped with a little lemon juice. Serves 12.
Mix all ingredients and pour into a bowl of self-rising flour. Mix to the consistency of biscuits. Roll out and cut. Place on greased cookie sheet and bake at 350°.
Combine all ingredients except salmon. Generously brush both sides of salmon with mixture. Place salmon on oiled barbecue, flesh side down. Baste frequently while cooking. Barbecue flesh side about 2 minutes. Turn salmon over carefully. Baste with sauce. Make a tent with foil or if using a covered barbecue, cover and cook 8 to 10 minutes, or until salmon flakes easily when tested with a fork.
Boil potatoes just until done, not too soft. Chill in the refrigerator. When thoroughly chilled, grate potatoes in 8 x 12-inch dish. Salt and pepper to taste. Dot with butter. Cover with whipping cream (unwhipped) and half and half. Cover with foil. Allow to refrigerate at least 3 hours or overnight. Sprinkle with cheese. Bake at 350° for 35 to 40 minutes. Enjoy.
Heat oven to 375°. Combine peanut butter, Crisco, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add flour to creamed mixture at low speed. Mix just until blended.
Heat oven to 350°. Sprinkle 1 tablespoon brown sugar over a baking sheet. Combine oats, remaining 2 tablespoons sugar, and spices in the bowl of a food processor and blend until smooth. Add half the almonds and process until finely chopped. Add remaining almonds. Process until coarsely chopped. Transfer to a shallow bowl.
Preheat oven to 350°. In medium bowl, blend softened cream cheese, 1/3 cup sugar, 1 teaspoon vanilla extract and 1 large egg until smooth. Pour mixture into unbaked 10-inch pastry crust. Sprinkle with chopped pecans. In another bowl, blend 3 large eggs, light syrup, 1 teaspoon vanilla extract and 1/2 cup sugar until smooth. Gently pour mixture over nuts. Bake on center rack 50 to 60 minutes until center is just set and pastry is golden. Cool on wire rack. Makes 8 servings.
Stir cocoa and soda together. Blend in 1/3 cup oil. Add water. Stir until mixture thickens. Stir in sugar, eggs and rest of oil. Stir until smooth. Add flour, vanilla and salt. Blend. Pour into a lightly greased pan. Bake at 350° for 35 to 40 minutes.
Combine cooked macaroni, tomatoes, broccoli, peas, dressing and basil; toss gently. Add cheeses; toss lightly and chill.
Mix the bacon fat, sour cream, salt and pepper. In a greased casserole, layer potatoes, eggs and bacon. Top each layer with some of the sour cream mixture. Cover and bake at 350° for 30 to 45 minutes.
In large saucepan, over high heat, heat 3 cups water to boiling point, turn heat to low. Using large spoon, stir in jello until just dissolved. Quickly stir in softened vanilla ice cream (cut ice cream in small chunks so it will melt faster). Mixture should only be lukewarm (very important). Pour into 2-quart mold. Chill overnight. I use a 2-quart Pyrex oblong dish.
Combine sugar, drink mix and hot water. Stir well until dissolved. Cool. In punch bowl blend sugar syrup, pineapple juice and soda. Spoon in sherbet. Makes 22 cups.
Mix pudding mix according to directions on package. In a large trifle bowl, alternate layers of angel food cake, pudding mix and blueberry pie filling until all used up. Top with slices of banana and add whipped cream.
In a large saucepan brown chicken pieces in hot oil about 15 minutes; remove from pan. Set aside, reserving drippings. Add beef, onions and green pepper; cook until beef is brown and onions tender. Drain and stir in undrained tomatoes, salt and pepper. Bring to boiling; reduce heat. Cover and simmer 30 minutes. Add chicken; simmer 20 minutes. In small saucepan melt peanut butter over low heat. Stir into chicken mixture. Return mixture to boiling; reduce heat. Cover and simmer 20 minutes more. Skim off fat. Serve with mashed sweet potatoes or hot cooked rice. Makes 8 to 10 servings.
In a medium bowl, combine sugar and cocoa powder. Whisk in remaining ingredients except pie crust. Pour chocolate mixture into frozen pie crust. Bake in preheated 350 degrees oven, on preheated baking sheet 30 to 35 minutes until center puffs. Cool completely. Garnish with whipped topping, if desired.
Boil 2 minutes. Add 1/2 cup peanut butter and/or 2 tablespoons cocoa. Beat very few minutes; pour into buttered 9 x 12-inch pan or dish.
Mix shortening, brown sugar, sugar, oil, egg, milk and vanilla. Then add flour, soda, cream of tartar, salt, oatmeal and corn flakes. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 15 minutes until golden brown.
Heat oven to 375°. Mix sugar, shortening, eggs and honey. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet. Keep moist in a tightly covered cookie jar or canister. Makes about 5 dozen.
Cook noodles. Mix noodles with tuna, soup, milk and cheese. Pour into buttered dish. Top with bread crumbs. Bake until golden brown. Preheat oven to 350°.
Note: One tablespoon of vinegar added to 1 cup milk, can be used in place of buttermilk.
Prepare potato flakes as package directs for 2 servings; set aside. Sift together flour, sugar, baking powder, mace, nutmeg and salt. In large mixer bowl, beat prepared potatoes, eggs, milk, shortening and vanilla until well blended. Stir in dry ingredients. Divide dough in half. On well-floured surface, knead dough to form a smooth ball. Roll out to 1/4-inch thickness. Cut with floured 2 1/2-inch doughnut cutter; re-roll excess dough. Fry in hot oil (375°) until golden. While warm, sprinkle with confectioners sugar. Repeat with remaining dough. Makes 3 dozen.
Beat whites until stiff. Cream together the butter, rind and sugar. Add and mix well the yolks, flour, Grape-Nuts, lemon juice and milk. Fold in beaten whites. Pour into a 5-cup souffle dish. Set in a pan of hot water. Bake in a 325° oven for 1 hour to 1 hour and 15 minutes. Serve warm.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle graham cracker crumbs over margarine. Mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with semi-sweet morsels, walnuts and flaked coconut. Press down firmly. Bake for 25 to 30 minutes, or until lightly browned. Cool thoroughly before cutting. Store, loosely covered, at room temperature. Makes about 24 bars.
Cut squash into quarters and scrape away seeds. Put in crock-pot, skin side down. Pour 1/4 to 1/2 cup apple juice or cider over squash. Sprinkle with spice. Cover and cook on low 2 to 4 hours.
Combine first 5 ingredients; mix until smooth. Add additional milk to thin, if needed. (Batter should be like pancake batter.) Working in batches, dip tomato slices into batter, allowing excess to drip back into bowl.
Boil sugar, milk and salt until soft ball forms. Add peanut butter and margarine. Place pan in cold water. Beat until it stiffens. Pour into buttered pan.
Mix all ingredients together, then pour 1/2 of small bottle of Kraft Italian light dressing (not creamy) over mixture.
In a large saucepan, stir together water, soup, carrots, onion, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir in tortellini and broccoli. Cover and simmer 15 minutes. Stir in chicken and heat. Serve and sprinkle with Parmesan cheese. Serves 4 to 6.
Thaw strawberries; drain liquid (SAVE). Mix cake and add strawberries. Bake. Mix frosting according to directions. Substitute liquid from strawberries for water. Frost cake when cool. Decorate with strawberries.
Combine all ingredients into a large bowl and stir together. Allow to set in refrigerator for 2 to 3 days so the sugar can completely dissolve, stirring once a day. If you like your cranberries less sweet and more bitter, then reduce the amount of sugar to your liking.
Brown onion and beef slightly. Add chili powder, tomato soup and kidney beans. Cook slowly for 30 minutes, stirring occasionally. Serves 6.
Pour oil into large cooking (baking) pan. Pour in crackers and coat real good with oil. In bowl, mix well other ingredients and add to crackers. Mix well. Put in oven for 15 minutes at 225°. Stir every 5 minutes. Cool, store and eat!!
Combine all ingredients. Mix thoroughly. Keep refrigerated until serving. Serve with carrot sticks, celery sticks, cherry tomatoes, radishes, zucchini, cucumber sticks, green peppers and cauliflowerets.
Blend cheese, horseradish and Tabasco. Spread 12 slices salami with cheese mixture. Top with another slice of salami; more cheese and a third slice of salami. You can chill them at this time to aid in slicing. Cut each circle into quarters. Makes 48 triangles.
Cook chicken until real tender. Remove all skin and bone. Cut chicken fine with scissors. Mix 1 cup celery and 1 cup pickles to every 2 cups of chicken. Add sugar and mayonnaise; mix well. This should be nice and firm.
Brown ground beef or chuck, onion and bell pepper in skillet and drain grease. Add pork and beans, mustard, brown sugar and barbecue sauce. Mix all ingredients and place in Pyrex dish. Bake in 350° oven for 1 hour.
Melt butter in large pan over low heat. Add marshmallows and stir until completely melted. Remove from heat and add Rice Krispies, stir until well mixed. Butter bottom and sides of a 13 x 9-inch pan and press mixture into pan with a buttered spatula. After cools, cut into squares.
Mix flour, brown sugar, butter and nuts together until crumbly. Spread on cookie sheet and bake at 350° for 15 minutes. Cool.
Cook broccoli and onions according to directions. Add chopped peppers, cream of mushroom soup and 1/2 of the grated cheese. Season to taste. Put in a baking pan and top with crushed potato chips and remainder of the cheese. Bake until well blended and crust is browned at approximately 350°.
Mix cabbage, onion, green pepper and carrot. In saucepan, mix sugar, vinegar, oil and celery seed, bringing to a boil. Pour over cabbage and mix well. Pour into airtight container. This will keep about 1 month refrigerated.
Mix all together. Sprinkle over 5 medium potatoes and 2 or 3 tablespoons grated onion in a 2-quart baking dish. Do this in alternate layers. Then add 1 1/2 cups hot water and 3 tablespoons butter. Make sure mixture is dissolved. If you need to, you can add a little more hot water. Bake at 350° until tender (approximately 1 hour).
Cream butter and cheese together. Add salt to flour. Add to the cheese mixture. Add Rice Krispies. Roll into small balls and place on ungreased cookie sheet. Press down with a fork. Bake at 375° for 15 to 20 minutes.
Cut up vegetables into medium pieces. Cover with water in a large pot. Bring to boil; add soup mix and tomatoes. Reduce heat and cook until done.
Beat eggs. Add sugar, Wesson oil and vanilla. Sift flour, soda, salt and cinnamon. Add to mixture and stir in apples. Bake 1 hour at 350°. This can be baked in a Pyrex dish.
Beat eggs slightly; gradually add sugar, oil, water and pumpkin. Stir in flour, baking soda, salt, spices, raisins and nuts (if you are using them). Grease 1 1/2 dozen muffin cups and fill 3/4 full. Bake at 400° for 25 to 30 minutes.
Preheat oven to 425°. Combine dry ingredients and cut in oil. Stir in sweet potatoes. Add juice and honey and stir to a smooth dough. When firm enough to handle, knead briefly (about 30 seconds). Pat to a 1/2-inch thickness and cut into 1 1/2-inch squares. Bake on an oiled baking sheet or pan for 12 to 15 minutes. Yield: 12 biscuits.
Cook vegetables in some of the chicken broth until tender. Cook noodles in rest of broth. Noodles should absorb most of the liquid. Add soup and cheese, stirring until cheese melts. Add mushrooms with juice, water chestnuts, vegetables and cut up chicken. Salt and pepper to taste. Mix well. Put into 3 well buttered casserole dishes. Bake at 350° until hot. This is better made the day before and freezes well. Serves 20.
Combine cake mix, oil and eggs in large bowl. Stir in butterscotch chips and pecans. Drop by rounded tablespoonfuls onto greased baking sheet.
Mix ingredients together. Serve with raw celery, carrots, cauliflower and broccoli.
Mix the first 4 ingredients together. In the bottom of a pie plate, shred lettuce, chop tomatoes and slice the jar of jumbo olives. Grate Cheddar or Monterey Jack cheese on top. Pour remaining mixture on top.
Mix sugar, margarine, flavoring and syrup. Divide and add colors. Work in very good. Can be put in molds or make your own design.
Mix all ingredients; pour into greased and corn meal sprinkled pan. Bake 45 minutes at 350°.
Run cold water over dried beef and divide into 6 clumps. Place on bottom of baking dish. Put chicken breasts on top. Place 2 slices of bacon on each breast. Bake 45 minutes at 350°. Mix mushroom soup and sour cream and pour over the chicken. Bake an additional 25 minutes.
Pour hot water over margarine, bran flakes, sugar and salt. Allow to cool to lukewarm. Add eggs and yeast dissolved in lukewarm water. Add flour; beat thoroughly and knead. Cover and put in refrigerator. Can be left overnight. Remove and make into rolls. Let rise again about 1 hour. Bake at 425° for 12 minutes.
Place hamburger meat in a large skillet. Add salt, pepper, garlic powder, chili powder and onion; brown together. Add Ro-Tel tomatoes and green chiles; stir well. Lower fire, cover and simmer 10 minutes. Stir once. Add sour cream and simmer 5 minutes. Place desired amount on tortillas. Top with lettuce, tomatoes, cheese, olives and picante sauce to taste. Fold and enjoy.
Mix until all is moist. Put in loaf pans greased with vegetable oil. Bake for 1 hour at 375°.
Brown pork in hot oil. Season with salt and pepper. Add bouillon; simmer 30 minutes. Add vegetables and pineapple chunks. Blend together next 5 ingredients and add to mixture. Cook, stirring frequently, for about 10 minutes or until thickened. Serve over rice.
Cream butter and 2 cups sugar. Add eggs, one at a time. Mix in vanilla. Stir baking powder and flour together and beat into creamed mixture.
Melt 2 tablespoons butter with olive oil in a large skillet over medium heat. Add mushrooms, green onions, parsley and chervil and saute until mushrooms are tender, 5 to 7 minutes. Add shrimp and saute until just pink, about 3 minutes. Add wine; cover and cook 2 minutes. Remove shrimp and mushrooms using slotted spoon and keep warm. Stir in cream and remaining 1 tablespoon of butter. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens. Return shrimp and mushrooms to skillet. Add cheese and stir until melted. Serve over noodles. Makes 2 to 3 servings.
Roll out 1 loaf bread dough	and fit in 9 x 13-inch greased cake pan.	Fry onions and peppers and drain. Spread all ingredients on dough, covering them with the cheeses. Roll out second	loaf of bread and cover. Brush with oil and top with oregano. Bake at 350° for 45 minutes.