HumbleIntelligence/food-ner-1-Million huggingface dataset:
In roasting pan, place onions and Serrano chili peppers. Cover; cook for 8 to 10 minutes over high heat, or until skin chars on chilies. Stir in tomatoes and chili. Cook for 15 to 20 minutes over medium heat, stirring occasionally. Prepare vermicelli according to package directions. Serve sauce over vermicelli. Sprinkle with pumpkin seeds and cilantro.
Preheat oven to 325°. Separate eggs and beat whites with 6 tablespoons of sugar, added gradually. Put in refrigerator. Cream butter and rest of sugar; then add egg yolks and blend on medium speed. Set on lowest speed and add flour and evaporated milk alternately; add flavorings. Then quickly fold in egg whites. Pour into greased and floured 10-inch tube pan. Bake approximately 1 hour and 10 minutes, or until cake tester comes out clean.
Preheat oven to 350°. Thoroughly mix sugar, applesauce, oil, egg whites, and milk. Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg; sift well. Add sugar mixture to flour mixture and mix well. Put in loaf pan (9x5 inches) which has been greased and floured. Bake 1 hour or until toothpick tester is clean.
In a large saucepan, bring butter, brown sugar and Karo syrup to a low boil. Add baking soda, salt and vanilla. Continue on low boil for 5 to 7 minutes, stirring constantly. Pour this over popcorn and stir in. (A large roasting pan works well for mixing this.)
Peel and thinly slice the potatoes. Cook until just tender. Drain and set aside. In large skillet, fry bacon until crisp; remove and drain. Cook onion in bacon drippings until golden brown. Stir in flour, sugar, salt, celery seed and pepper. Cook until bubbly, stirring constantly, over low heat. Remove from heat; stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute. Crumble bacon. Carefully stir bacon and potatoes into hot mixture. Heat thoroughly and serve while hot.
Mix together soft butter, sugar and vanilla. Mix in flour and chopped pecans. Take small spoonfuls of dough and form into finger length pieces with hand. Place on ungreased pan and bake at 350° for about 15 to 20 minutes or until edges of cookies are lightly brown. Let cool and roll in additional powdered sugar.
Mix all ingredients except chicken and heat. Salt and flour chicken pieces. Then dip in sauce that has been heated. When saturated, place in a well-greased paper grocery bag. Twist bag closed. Place on broiler pan. Cook 15 minutes at 450°, then lower to 250° for 1 hour or until tender.
Combine butter, sugar and water , bring to a boil and simmer for 1 minute. Put 1 tablespoon mixture in each compartment of a 24 hole greased muffin tin. Evenly distribute nuts in tin. Unroll crescent dough into 3 rectangles. Sprinkle with raisins. Roll each rectangle up like jelly roll. Cut each into 8 parts, cut side down. Bake at 375° for 10 minutes.
Mix all ingredients in a blender for about 15 seconds. Add 1 1/2 cups pecans. Blend 5 more seconds. Pour into pie shell. Top with whole half pecans. Bake 35 minutes at 400°.
Mix flour, salt, baking powder and water. Coat pork and fry until done, but not hard. Drain and pour off grease. Saute vegetables. Combine pineapple juice, cornstarch, sugar, soya sauce, vinegar and catsup to make 2 cups. Pour in skillet to thicken to bubbly. Add pineapple, cherries and pork.
Combine egg white and all other ingredients in mixing bowl. Stir until nuts are coated. Spread on greased cookie sheet. Bake for 1 hour at 250°. Cool. Store in an airtight container. Makes 4 cups.
Brown and drain sausage and bacon. Butter a 9 x 12-inch pan. Sprinkle 1 cup cheese on bottom. Break eggs, then break yolks; don't stir. Distribute evenly. Add sausage and bacon evenly. Pour whipping cream over mixture, then add remaining cheese. Cover with foil; refrigerate overnight. Bake at 350°, uncovered, for 45 minutes. Let stand 10 to 15 minutes before serving. Cut into squares.
Mix together bread, ham and cheese; place in a 9 x 11-inch greased pan.
Chop onions and saute in butter. Set aside. Cook bow ties according to package. Set aside. Boil and mash potatoes. Add Velveeta cheese which you have sliced. Mix well. Butter a 9 x 13-inch baking dish. Begin with 1/2 onion mixture on bottom of pan. Add 1/2 bow ties as the next layer, then 1/2 of the potatoes. Repeat ending with potatoes. Bake at 350° for 25 to 30 minutes.
Mix cake mix as directed on package; bake 20 minutes on a large cookie sheet. Cool. Combine pudding mix, milk and cream cheese; beat until thick and well blended; spread on cooled cake. Layer well-drained crushed pineapple on pudding mixture. Top with thinly sliced bananas. Cover bananas with Cool Whip. Spoon pie filling over Cool Whip and sprinkle chopped walnuts on top. Refrigerate 3 hours. Best if served same day.
In medium skillet, combine ground beef and onion. Cook until beef is brown. Drain grease. In bottom of an oblong ungreased dish, arrange corn chips. Layer with beef and onion mixture, beans, lettuce and tomatoes. Sprinkle with shredded cheese and add salsa before serving.
Add sugar and yeast to lukewarm water; stir to dissolve yeast. Add flour, 2 teaspoons salt and onion. Knead until smooth. Place dough in an oiled bowl and let rise until doubled in size. Punch dough down. Flatten the dough on oiled cookie sheet to about one inch thick. Oil the top of the dough. Let it rise until doubled in size. Sprinkle with salt and dried rosemary. Bake at 400° for 20 to 25 minutes. Serve hot.
Sift flour; measure. Add baking powder, soda, salt and spices; sift twice. Add nuts and fruit (which have been chopped) to flour mixture until well coated. Measure sugar and oil in another bowl; cream well. Add egg whites a little at a time. Add pumpkin. Add flour mixture alternately with water. Batter will be thin. Bake in 2 greased and floured loaf pans for 1 hour at 350° or until done.
Combine sugar and cornstarch. Blend well. Stir in juice, butter and salt. Simmer over low heat until slightly thickened. Place potatoes in casserole. Pour sauce over and heat until hot.
Mix in a 13 x 9-inch greased pan with fork the flour, sugar, cocoa, baking soda and salt. Make three holes, one for vanilla, one for vinegar and one for oil. Over all pour 2 cups cold water. Mix with a fork. Bake at 350° for about 30 to 35 minutes. Test with toothpick. When it comes out clean, cake is done.
Combine all ingredients and pour into greased 13 x 9 x 2-inch pan. Bake for 25 minutes at 350°. Serve warm or cold.
In saucepan, heat water, butter and salt to a full rolling boil. Reduce heat and stir in flour, stirring vigorously, until mixture leaves sides of pan in a ball. Remove from heat and beat in eggs one at a time, beating until mixture is smooth. Drop with mixing spoon about three inches apart on a greased cookie sheet. Bake at 400° for 10 minutes. Lower heat to 350° and continue baking 25 minutes. Puffs are done when double in size, brown and firm to the touch. Remove from oven; cut the side of each with a sharp knife. Put back in turned off oven for 10 minutes. Cool. Split top and fill with vanilla filling. Sprinkle with powdered sugar.
Mix together cream cheese and powdered sugar. Blend cheese and sugar mixtures into the whipped cream. Pour into baked pie shell. Pour blueberry pie filling on top of cheese mixture. Refrigerate several hours.
Preheat oven to 375°. In a large skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese; stir in vegetable mixture. Separate crescent rolls into triangles; place in ungreased quiche pan or 12 x 8-inch baking dish. Press dough over bottom and sides of pan to form crust.
Wash pork chops; lay in a bread pan. Sprinkle with salt and pepper. Place onion slices on each pork chop. Place in a preheated 400° oven and bake about 1 hour. Take pork chops out of oven and put in a large bowl. Pour onions and pork chops drippings into a skillet. Add a little more oil, if needed. Add flour and brown. Add water and bring to a boil. Cook until thickened. Pour over pork chops and serve.
Cream sugar and shortening. Add beaten eggs, then milk and blend well. Stir in dry	ingredients and blend. Add oatmeal, nuts, raisins, chocolate chips and vanilla; mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Boil rice; set aside. Brown cut-up sausage, onion, garlic, mushrooms and saffron in skillet. Then add rice, all at one time. Add broth, a cup at a time, until it has been absorbed by the rice. Keep sprinkling on cheese until you use the whole can. Then put in baking dish and bake at 350° for 15 minutes.
Beat together first five ingredients. Add cheese and spinach. Stir. Pour in greased 9 x 13-inch pan. Bake 35 minutes at 350°.
Drain pickle slices. Add sugar and roll around in jar until sugar is dissolved. Add Tabasco and salt; refrigerate.
Bake cake as directed. Let cool. Punch holes in cake with fork. Pour on Eagle Brand milk. Pour topping. Cover and let set overnight, refrigerated. Top with Cool Whip and Heath bars.
Heat 2 to 3 inches of Crisco oil in deep fryer or large saucepan to 375°.
Remove skin and bones from fish. Mix with equal quantity of mashed potatoes. Add salt, pepper and parsley and a little butter. Add 1/2 beaten egg. Shape mixture into cakes and dip in egg and then breadcrumbs. Fry in oil until golden brown. Serve with ketchup.
Beat with electric mixer the butter, sugars, egg and vanilla. Mix with spoon flour, baking soda and salt. Add chocolate chips. Bake 10 minutes at 375°.
In a 13 x 9-inch pan, put brown sugar and water and let come to a boil. Mix sugar, flour, milk, baking powder, salt and vanilla, then add dates and nuts. The trick is to add pudding to hot syrup without disturbing syrup much. Spoon evenly into syrup. Bake at 350° for 35 to 40 minutes. May need to adjust time if oven is not accurate.
Place steak in large shallow dish. Combine remaining ingredients, stirring well. Pour over steak; cover and marinate in refrigerator 8 hours, turning steak occasionally. Drain steak, reserving marinade. Grill over hot coals 10 minutes on each side or to desired degree of doneness, basting often with marinade. To serve, slice across grain into thin slices. Makes 4 to 6 servings.
Arrange chicken in lightly greased 13 x 9-inch baking dish. Top with cheese. Combine soup and water stirring well. Spoon sauce over chicken evenly and sprinkle with stuffing mix. Drizzle butter over the crumbs and bake at 350° for 45 to 50 minutes.
Prepare stuffing mix using package directions. Combine ground beef with evaporated milk in bowl; mix well. Shape into 5 (6-inch) patties on waxed paper. Spoon 1/4 cup stuffing into center of each patty. Fold edges of patties over to enclose filling; seal edges. Place in 1 1/2-quart baking dish. Combine catsup, soup and Worcestershire sauce in saucepan. Heat to the boiling point. Pour over patties. Bake at 350° for 45 to 50 minutes or until done to taste. Yield: 5 servings.
Mix Butter Buds well with 4 ounces water. Mix chicken bouillon with 8 cups water. Simmer ingredients 2 1/2 hours. Add 1 pound Velveeta cheese and simmer 1/2 hour more. Add 3 tablespoons cornstarch with 1/2 cup water. Simmer until thickened.
Toss fruit with 1 tablespoon of lime juice and refrigerate, covered. When ready to serve, pour off any liquid, drying out the serving bowl. Whisk together the remaining lime juice, honey and mustard. Toss with fruit. Serves 6.
Mix. Let it cool in fridge. Crush 1 cup pecans and roll on and ball until firm.
Mix water and Jell-O together until dissolved over medium heat. Add cream cheese and marshmallows until dissolved. Remove from heat and add remaining ingredients. Pour in dish and chill until firm.
In top of double boiler melt chocolates together. When smooth, add peanuts. Drop by teaspoons on waxed paper.
Place cottage cheese in the bowl of a food processor and process until creamy. Transfer to a medium-size bowl and mash in the olive oil, salmon and yogurt. Fold in the green pepper and onion. Add the dill weed, Worcestershire and Tabasco and stir. Refrigerate until ready to serve. Serves 8 to 10.
Mix in order. Bake in ungreased pan at 350° for 35 minutes. Cut into squares and sprinkle with powdered sugar while still warm.
Heat oven to 400°. Grease bottoms only of 12 medium 2 1/2 x 1 1/4-inch muffin cups.
Mix together the crackers and oleo. Press into a 9 x 13-inch pan. Bake the mixture for 5 to 10 minutes at 350°.
Split English muffins. Blend all. Spread ingredients on each half. Put in freezer container in layers, separated with tinfoil. When ready to use, cut frozen English muffins in 6 small wedges. Place in toaster oven or oven to broil until lite brown and crisp. Serve hot. Delicious.
Preheat oven to 300°. Combine crumbs and butter; press firmly on bottom of 9-inch spring-form pan or 13 x 9-inch baking pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 cup chips with flour to coat. Stir in cheese mixture.
Mix ingredients into stiff mixture. Make into 1-inch balls, then dip into egg whites and roll in nuts. Place on cookie sheet. Make thumbprints and fill in with jelly. Bake until done.
Cream butter and sugar. Add eggs, jam, raisins and nuts and apples. Sift flour, spices and salt together, mixing all together. Bake for 1 hour at 350°.
Mix fruit in any amount desired. Toss with salad greens. Just before serving, toss with French dressing or pass dressing around when serving.
Mix egg yolks, sugar, lemon juice and lemon rind. Cook over hot water, stirring constantly, until thick as cream. Cool. Gently mix in stiffly beaten egg whites and whipped cream. Use crumbs for top and bottom.
Prepare brownie mix according to package directions and pour into greased 9x13-inch pan. Sprinkle chocolate chips evenly over batter. Bake as directed on package, removing from oven 3 minutes earlier than directed or as soon as sides start to pull away from pan.
Mix, let rise until double. Spread on pizza pan. Bake at 450° for 15 minutes.
In a skillet, heat oil over medium-high heat. Brown pork chops on both sides. Remove and set aside. In the same skillet, saute the onion, chilies and celery until onion is tender. Stir in rice. Saute until lightly browned. Add soup, water and soy sauce. Blend well. Place in a greased 2-quart casserole. Top with pork chops. Bake at 350° for about 30 minutes or until rice is tender. Makes 4 servings.
Cook linguini according to directions on package. (Do not overcook.) Drain and add to the 2 packages of Zesty Italian salad dressing mix.
Follow directions on Sure-Jell package, then add sugar and Kool-Aid together. Fill jars and seal.
Mix pineapple chunks, juice, sugar, flour and cheese. Pour into a 1-quart casserole dish. Melt butter; mix with cracker crumbs. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes. (Makes 4 to 6 servings.)
In 1 1/2-quart casserole, place chopped stems and onion. Cover. Microwave on High (10) for 4 minutes, stirring after 2 minutes. To hot mixture, add cream cheese, mashing and mixing well. Stir in crumbs and ham or bacon.
Combine all but nuts and mix well. Add pecans and pour into unbaked pie shell. Bake at 350° for 50 minutes or until set.
Boil chicken until tender; debone. Dip tortillas in warm chicken broth. Grease 9 x 13-inch casserole and line with tortillas (overlapping). Layer chicken, onion, pepper, soups and cheese. Pour tomatoes over all. Bake one hour at 350°.
Cream sugar and shortening. Add eggs and vanilla; mix well. Stir in mashed bananas, then add dry ingredients; mix well. Add nuts. Grease and flour 8 x 5 x 3-inch pan. Bake at 350° for 40 minutes. Will freeze well.
Place first 7 ingredients into a bowl in order given. Beat until smooth. Place 1/3 of batter into a greased tube pan. Arrange apple slices on top of batter. Sprinkle with cinnamon and sugar. Repeat two more times. (Batter, apples, cinnamon and sugar.) Bake in a 325° oven for about 1 hour and 30 minutes. Cool slightly and remove from pan.
Scrub potatoes and cover with margarine. Bake on cookie sheet until tender with fork. Remove potatoes and cut oval shape on bottom of each one. Scoop out all potatoes into bowl, scraping out as much as possible. Add onions, celery, 1 to 1 1/2 sticks margarine, salt and pepper to potato mixture. Combine well and pile mixture into potato shells. Bake again on cookie sheet for 30 minutes at 400°.
Cook carrots and onion together in boiling salted water until very tender, 30 to 45 minutes. Drain and mash, then transfer to an electric mixer bowl. Using the mixer, blend in butter, eggs, milk and cheese. Add Worcestershire sauce; season to taste with salt and pepper. Pour into a greased 1 1/2-quart casserole. Bake for 45 minutes at 350°. Top should be lightly browned and the casserole firmly set in center.
Mix cake mix, egg and butter. Press into a 9 x 13-inch pan. Mix cream cheese, eggs, powdered sugar and vanilla with mixer 5 minutes. Pour over batter and bake at 350° for 35 to 40 minutes.
Dissolve Knox gelatine in cold water. Mix with soup and cool. Cream the cheese and mayonnaise. Rinse and break apart crab.
Place chicken breast in baking dish. Pour salsa over the chicken. Cover with foil and bake at 375 degrees for 1 hour or until chicken done. Add cheese the last 5 minutes.
Heat oven to 325°. Grease well 3 (7 1/2 x 3 1/2 x 2 1/4-inch) loaf pans.
Preheat oven to 350°. Lightly grease cookie sheets. Mix flour, baking soda and salt together in bowl. Beat sugar, shortening, peanut butter, eggs, vanilla and water in bowl until creamy. Add flour mixture. Blend well. Stir in chocolate pieces. Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake about 12 to 14 minutes or until firm to touch. Let cool and enjoy!
Mix celery, onion and chestnuts in a greased 9 x 16-inch pan. Add turkey, mayonnaise and soup. Pour over turkey. Mix stuffing with water and butter; put on top of soup mixture. Bake, uncovered, 1 hour at 350°.
Brown ground beef, onion and pepper; drain. In saucepan combine both soups, 1 can water, cheese and 2 teaspoons garlic salt; simmer over low heat until cheese is melted. Cook spaghetti 6 to 8 minutes, drain and rinse. Combine all mixtures into 3-quart casserole dish and mix well. Top with additional cheese, if desired. Bake at 350° for 30 minutes.
Mix pudding (small box) and pineapple, undrained. Add rest of ingredients well and chill.
Combine jello and boiling water, stir until dissolved. Cool. Add bananas, pecans and strawberries. Stir until combined. Divide in half. Pour half in a 9 x 13-inch pan. Refrigerate until set. Keep remaining at room temperature and spread sour cream over set jello. Top with the rest of jello mix and strawberries.
Combine egg yolks, sugar, lemon juice, pineapple juice, salt and butter in double boiler. Cook over hot water until thick. Cool. Fold in whipped cream. Gently stir in fruits, marshmallows and nuts. Chill 24 hours.
Preheat oven to 400°. In large bowl, combine all ingredients. Stir and then melt 1/4 cup margarine and add to Potato Buds mixture and stir well. Beat 1 egg in large bowl and add 1 tablespoon water. Dip chicken into egg mixture and then roll in Potato Buds mixture to coat chicken. Coats about 3 pounds of chicken. Bake in buttered baking dish for 50 to 60 minutes until golden brown.
In a large bowl, break up corn muffins. Add mayonnaise, green pepper, onion and celery. Fold in tomatoes. Salt and pepper to taste. Sprinkle bacon over top of salad, if desired. Refrigerate. Serves 6.
Mix first 2 ingredients; set aside. Have apples sliced thin. Beat eggs, sugar, fruit juice, vanilla, baking powder, flour and oil. Put in tube pan batter first, then sliced apples, then cinnamon mixture. Do this 2 or 3 times. Bake at 350° for 1 hour.
Put pork chops in bottom of 13 x 9-inch pan. Mix all other ingredients together. Pour over chops, then cover with aluminum foil. Bake at 350° for 2 hours.
Combine first 5 ingredients in a large bowl. Soak bread slices in mixture 10 minutes until moisture has been absorbed.
Sprinkle gelatin over lemon juice in a glass measuring cup to soften. Stir over hot water until dissolved. Stir into sugar, salt, orange juice and ginger ale. Refrigerate, stirring often, until consistency of unbeaten egg white. Fold in orange sections and nuts. Pour into a 1 1/4-quart ring mold or glass bowl. Refrigerate until firm.
Brown ground beef and onion. Drain fat. Add mashed potatoes and milk; small amount until desired consistency. Spread in an 8 x 8 or round Pyrex. Place slices of Velveeta cheese on top and bake in 350° oven until cheese browns, about 15 to 20 minutes. Check in 10 minutes.
Melt butter in 8 x 8-inch baking dish. Mix next 4 ingredients. Pour over melted butter. Add peaches. Bake 30 to 40 minutes at 375°.
Grease casserole dish. Season with salt and pepper as you fill dish with the following, in order: a layer of raw, sliced potatoes, a layer of raw rice, a layer of raw onions, a layer of raw ground beef (crumbled up). Cover all with about a pint of canned tomatoes. Bake at 375° for about 1 1/2 hours, or until done.
Combine biscuit mix, milk, and butter in a large bowl until blended. Refrigerate dough for 30 minutes. Divide refrigerated dough into 2 portions and roll out each portion on wax paper to 1/8 inch thick rectangles, each about 10x7-inch. Spread half the uncooked sausage over dough, top sausage with peppers and onions, if desired. Roll lengthwise into a log. Repeat process with remaining ingredients. Place both logs, wrapped, in freezer until hard enough to cut easily, about 1 hour. Preheat oven to 400° F. Cut each log into 24 thin slices and place on non-stick baking sheets. Bake 15 minutes or until golden brown. Remove twirls from oven and serve warm.
Cream margarine, sugar, salt and vanilla together. Add flour and pecans. Mix well. Roll into walnut sized balls. Bake on cookie sheet for about 1 hour at 275°. Remove from oven; roll into confectioners sugar. Cool and roll in confectioners sugar again. Makes about 4 dozen cookies.
Combine oil, sugar and eggs; blend thoroughly. Add all remaining ingredients; mix well. Bake in a greased or floured 9 x 13 pan. When done top with the following mixture.
Mix contents in a 2-quart pitcher with water. Pour into two ice cube trays. Freeze. Remove 3 or 4 cubes into a cup or bowl and chop with fork.
Mix all ingredients except bacon. Place in casserole; top with bacon. Bake at 350° for 45 minutes.
Brown hamburger and onion. Drain then add soup. Pour into a greased 8 inch square pan. Top with tater tots. Bake for 350° for 30 minutes.
Combine all ingredients in a 1 1/2-quart glass casserole. Cover. Microwave at power level High for 20 minutes before serving. Makes 6 servings.
Mix together and roll in small balls; press with a fork. Bake at 375° for 10 to 12 minutes. Can make 1/2 recipe.
Brown steak. Add some water and simmer until almost tender. Add onion and soup and simmer until tender. Can also add green pepper if desired.
Dissolve Jell-O in hot water. Add lemon juice and let cool. Stir in crushed pineapple, celery, apples and pecans. Stir in mayonnaise and then Cool Whip. Refrigerate until set.
Slice beef thinly across the grain. In shallow bowl, mix sesame seed, flour and spices. Dip beef strips into broth, then toss in flour mixture. Set aside. Heat oil in wok or nonstick skillet until hot. Add onion and pepper; saute for 2 minutes. Add mushrooms; continue cooking 1 minute longer. Add beef. Cook, stirring constantly, about 2 to 3 minutes.
Grease large (10 x 14-inch) roaster pan. This is better than a 9 x 13-inch Pyrex. Clean the chiles and remove all seeds, dry on paper towels. Lay them side by side to cover the bottom of the roaster. Distribute the whole pound of Cheddar cheese over the top of the chiles. Beat eggs and milk together and pour over the Cheddar and chiles. Top all with the pound of Jack cheese and bake in a 350° oven 40 to 45 minutes, or until golden brown. Serve plain or with salsa.
Mix enough milk with eggs to make a creamy mixture (1/4 cup). Take 3 slices bread; dip one in mixture and place between 2 plain slices. Cut 3 layers into 6 small squares. Dip each square in melted butter. Roll in Parmesan cheese. Freeze on cookie sheets. Bake at 350° for 15 minutes.