HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread rolls in an ungreased cookie sheet. Sprinkle with hash browns and uncooked sausage. Cover with cheese, onion, green and red peppers, salt and pepper. Pour eggs over all and bake at 350° for 45 minutes.
Combine all ingredients. Shape into balls about the size of walnuts. Refrigerate for 2 hours or more. Bake 20 minutes at 350°. They may be frozen before baking. Makes 7 dozen.
Drain peaches, saving 1 cup syrup. Chop peaches coarsely. Bring syrup, vinegar, sugar and spices to a boil and simmer for 10 minutes. Strain syrup and discard cloves. Dissolve gelatin in hot syrup. Add cold water and peaches. Chill until slightly thickened. Pour into mold or 9 x 9-inch dish.
*There are many different varieties of beans (brown, white, red speckled, stripped or you name it!) in Africa because beans are the protein substitute in the place of meats. You could substitute any dried bean.
Note: Sugar-free pudding, skim milk, light jam and light topping may be used.
In a mixing bowl, cut shortening into flour and salt, using a pastry blender or two knives, until consistency of small peas. Blend in water, 1 tablespoon at a time, tossing with a fork. Gather dough into a bowl.
Place first three ingredients in crock-pot and cover with water. Salt and pepper as needed. Let cook several hours on low heat. Cut sausage into pieces and add to mixture 20 to 30 minutes before serving.
Brown chicken in oil; remove. Saute onions, garlic, peppers and mushrooms 5 to 10 minutes. Add chicken and tomatoes. Simmer 1/2 hour, uncovered. Add wine. Simmer another 1/2 to 3/4 hour, uncovered. Serve with rice or noodles.
Sift together flour, soda and salt. Add oats, brown sugar and butter. Mix with pastry blender until grainy. Put half of mixture into lightly greased 15 x 10 x 1-inch pan. Cover mixture with apples. Mix nuts and granulated sugar. Sprinkle half on apples and dot with butter. Put on remaining mix and sprinkle with nuts. Bake in slow oven for 1 hour and 15 minutes or until done. Cut while still warm.
Garnishes: fresh herbs and roasted garlic. Process first 8 ingredients in a food processor or blender 2 minutes or until smooth, stopping cone to scrape down sides; set pesto mixture aside. Open butterflied roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2- inch thickness, using a mallet or rolling pin. Spread about two-thirds pesto mixture over roast. Roll up jellyroll fashion, starting with long side, and secure at 2-inch intervals, using heavy string. Place roast in a shallow roasting pan; cover with remaining pesto mixture. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 350°; bake 1 hour or until a meat thermometer inserted into thickest portion registers 160°. Remove from the pan, reserving drippings in pan; keep roast warm.
Mix flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg in large bowl. Beat eggs in mixer bowl until thick and lemon colored. Add oil; mix well. Add dry ingredients; mix just until moistened. Stir in zucchini, apricots, apple, pineapple, raisins, coconut and nuts. Spoon into 2 greased 5 x 9-inch loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean. Remove to wire rack to cool. Can be baked in Bundt pan.
Beat all ingredients with hand beater until smooth. Cover dressing. Refrigerate at least two hours. Makes about one cup dressing.
Squeeze and cut up lemons. Add sugar and press sugar and lemons together. Add water to taste. Serve with ice.
Cream together shortening, sugar and eggs. Add other ingredients. Stir in nuts last. Bake at 350° for 10 to 20 minutes.
Put cucumbers, onions and green peppers through a food chopper, using a medium blade. In a 5 or 6-quart saucepan, combine vegetables, celery seed, mustard seed, salt, cloves, turmeric, vinegar and sugar. Quickly bring to boiling, stirring constantly. Reduce heat and simmer for about 3 hours, or until reduced to about 5 pints. Put into pint jars and seal. Process for about 15 minutes in hot water bath. Makes 5 pints.
Mix soup and mayonnaise together in a large bowl. Blend in chicken, celery, onion and water chestnuts. Spoon mixture into a lightly greased baking dish (13 x 9-inch). Mix stuffing with melted butter and sprinkle mixture on top of the chicken. Cover with foil and bake at 350° for 30 to 40 minutes until bubbly and browned on top.
Saute vegetables in oil seasoned with salt, pepper and sugar. Set aside. Saute meat seasoned with soy sauce and garlic powder. Set aside. Add to vegetable mixture and drain liquid. Place 1 egg roll skin with a corner toward you. Put a big tablespoon of filling on center of skin. Fold bottom corner up over filling. Overlap 2 opposite side corners. Moisten top corner with water; fold over to form roll. Repeat. Heat oil for deep fry until 375°. Fry egg rolls until golden brown. Serve with Sweet and Sour Sauce.
Cut cauliflower into flowerets. Chop celery and green onions. Thaw peas and mix together. Prepare dressing mix and toss it all together. Chill before serving.
Combine dry ingredients, then add other ingredients. Bake at 350° until center is done. Test with knife or toothpick; must come out clean without mixture on them, 30 to 45 minutes. Will vary with size and shape of pan used. Top will be springy.
Alternately spear steak, tomatoes, mushrooms, squash, onion halves and pepper pieces on four 8-inch bamboo skewers (not metal); place on Microwave Plus 11 1/2 x 12-inch bacon/roasting rack. Slather kabobs with barbecue sauce. Broil 3 to 4 minutes, turning once to brown. Baste again; microcook on Medium (50%) 1 minute; check for doneness. Continue basting and cooking in 1-minute intervals until done. Makes 2 servings, two 8-inch kabobs each. Serve with cooked riso or orzo pasta, tossed with butter and chopped, fresh parsley.
Melt margarine. Add to all remaining ingredients that have been covered in a mixing bowl. Cover bowl and store in refrigerator overnight. Cook in a deep dish pie shell at 375° for about 40 minutes.
To prepare eggplant, place in a baking pan and prick top in 4 or 5 places with a fork. Bake at 350° for about 45 minutes, or until skin is wrinkled and the surface is soft. Cool eggplant slightly and cut in half. Scoop out the flesh and place in a blender. Add onion, garlic, parsley and mint; blend until well mixed. Combine olive oil, vinegar and lemon juice; add to thin eggplant mixture and blend well. Season with salt and pepper. Chill served with toasted French or pita bread.
Mix together well. Pour into 1 gallon freezer. Finish filling freezer with milk. Freeze as usual.
Melt oleo in bottom of cake pan. Add nuts and flour. Mix and pat in bottom of pan. Bake at 350° for 25 minutes (until light brown). Cool. Mix cream cheese, powdered sugar and half of the Cool Whip. Spread on crust and chill. Mix together puddings and 3 cups milk. Let stand 20 minutes, then spread on top of layers. Top with the rest of the Cool Whip and garnish with walnut halves and candied cherries.
Crush 3/4 of the oreos into a 13 x 9 inch dish, pressing firmly down. In a separate bowl, beat milk, vanilla, sugar and cream cheese until creamy. Add instant pudding. Mix again until creamy and pour over cookies. Cover with whipped topping and sprinkle remaining oreos on top.
Preheat oven to 350°. Roll out crescent rolls in flat sheet and bake 8 minutes until golden brown. Let cool. Mix dressing mix, cream cheese and mayonnaise. Spread on cool crust. Sprinkle vegetables in order over top, using wax paper to press each layer down. Sprinkle cheeses over top. Cut and serve. Best when frozen.
Melt the margarine or butter in a 9 x 13-inch pan. Add the remaining ingredients. Bake at 350° for 25 minutes. Cut into squares.
Combine oil and garlic in a covered container. Store in cupboard 2 to 3 days. Shake occasionally.
Mix Jell-O, puddings and water in saucepan; cook mixture over medium heat until it starts to boil. Let mixture cool. Blend in remaining ingredients and refrigerate until set.
Mix the margarine, sour cream and egg together. Add the whole kernel corn, cream-style corn and muffin mix. Bake 1 hour in a glass casserole at 350°.
Mix all ingredients together. Cover and bake 1 1/2 hours at 350°.
Arrange fish in lightly greased baking dish. Cover with sauce made of soup, etc. Place potatoes on top. Bake 30 to 35 minutes or until hot through at 350°.
Melt chocolate and butter. Remove from heat. Stir in sugar. Add eggs and vanilla and beat like mad! Stir in flour, salt and nuts. Bake in an 8 x 8-inch pan at 325° for 40 minutes.
Mix all together. Put 1/2 of batter in a 13 x 9-inch pan. Sprinkle with 1/2 of cinnamon sugar mixture. Top with remaining batter. Sprinkle on the rest of the sugar. Bake at 350° for 1 hour.
Combine cornstarch and cold water. Stir in boiling water and cook until clear; cool. Whip egg whites with salt until fluffy. Using low setting, beat in sugar, 1 tablespoon at a time. Pour cooled cornstarch mixture over egg whites and beat until light and fluffy. Pile high on pie (spreading to the edge of pie crust). Brown lightly at 350° for 15 minutes or until light tan.
Crimp edges of pastry shell. Mix together molasses, boiling water and baking soda. Pour in well-beaten egg; set aside. Mix flour with sugar, salt and cinnamon; chop in shortening to form crumbs. Pour molasses mixture into pastry shell. Top with crumbs. Bake 1 to 1 1/4 hours at 350°. Cool.
Pour together condensed milk and lemon concentrate. Whisk until thickened. Add pineapple and pecans. Pour into crust. Top with whipped topping. Refrigerate.
Cook rhubarb and stir very well. Add sugar, crushed pineapple, juice and nuts. Mix well and pour into a mold or shallow pan which has been rubbed with salad dressing. Keep in refrigerator until ready to use. This salad will keep for several days.
Place donut in a small serving bowl. Put a scoop of ice cream in the middle of the donut. Next, pour a little chocolate sauce on top and sprinkle with some nuts.
In a large skillet, saute onion, pepper and garlic in hot oil for 1 to 2 minutes. Cover and steam over low heat for 10 minutes. Sprinkle with oregano, salt and pepper. Cover and cook a few minutes longer until tender.
Brown ground beef with chopped onion, salt, pepper and paprika. Add corn and stewed tomatoes; remove from fire. Cook noodles; rinse and add to ground beef mixture. Set oven at 350°. Put in oven for 30 minutes. Add cheese and leave in oven until melted.
Brown hamburger meat. Mix hamburger meat, refried beans, cream of chicken and cream of mushroom soup together in a large bowl. Place 2 to 4 shells on bottom of a 9 x 13-inch cake pan. Add half of the mixture. Place slices of cheese all over. Place 2 to 4 shells on top of cheese. Add rest of mixture on top of shells. Place slices of cheese on top. Bake at 425° until cheese is melted.
Mix together and spread on top of the cake. Place the cake in the oven and put on broil until it is browned lightly. This cake freezes well.
Heat oven to 375°. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 teaspoon cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle lightly over each cookie. Bake 8 to 10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. Makes 54 servings.
Grease 9 x 13-inch pan. Spread sauerkraut on bottom; add tomato slices; dot with butter. Pour over Thousand Island dressing. Cover with corned beef. Sprinkle cheese on top. Bake at 425° for 15 minutes. Separate rolls and place on top of casserole. Sprinkle crackers and caraway seed on top. Bake at 425° for 15 to 20 minutes. (Check after 15 minutes to see if rolls are browned.)
Mix all dry ingredients with apples. Make a well in middle of mixture. Pour in oil and well beaten eggs. Add vanilla. Stir and pour in greased 9 x 12-inch pan. Bake at 350° for 45 minutes. Walnuts or pecans can be added to batter.
Brown hamburger and drain. Dice green pepper and add to hamburger. Cook rice according to directions, then mix with hamburger and pepper. Mix in soy sauce and eat!
Combine last 5 ingredients. Sprinkle combination on each chicken breast. Place 1 slice Provolone cheese on each chicken breast. Roll and tie with string. Place in shallow pan and simmer in tomato sauce or place in small amount of butter on each and bake. Bake 45 minutes at 350°.
Place squash cut sides down into 2 tablespoons butter. Cover; bake 30 minutes at 350°. Remove from oven; turn squash over. Saute onion, celery and oysters until tender; add salt, pepper, Worcestershire sauce, French dressing and soft bread, 1/2 cup in each squash. Top with cheese. Bake at 350° for 30 minutes. Makes 8 servings.
Bring all ingredients (except mushrooms) to a boil. Add mushrooms and simmer 6 minutes. Chill several hours, stirring occasionally. Drain and serve. Best prepared day before.
For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder, Equal and, if desired, cinnamon. Cover and store in an airtight container.
In a large bowl, combine milk, water, yeast and honey. Stir vigorously. Let bowl stand in a warm place 5 to 10 minutes or until yeast foams. Stir in enough whole wheat flour to make a thick batter. Cover bowl with a towel and let rise in a warm place 30 minutes. Add the white flour, a little at a time, until a stiff dough forms.
Mix all ingredients, except cheese. Cook until zucchini is done. Add cheese the last 10 minutes.
Boil chicken until tender; save broth. Take 2/3 cup corn bread stuffing and place in 13 x 9-inch baking dish. Debone chicken and lay over stuffing.
Cook spinach as directed; drain well. Saute onion in oil. Add undiluted soup and Worcestershire. Mix with spinach and put in baking dish. Sprinkle grated cheese on top. Heat in a 325° oven until hot through. Serves 10.
Combine first 5 ingredients and pimentos and drain well. Place in large bowl. Combine sugar, oil, vinegar, pepper and salt; pour over beans. Mix well and place in refrigerator dish with a tight fitting cover. Keep cold until ready to serve. Flavor improves after 3 or 4 days.
Combine all ingredients except nuts and egg whites. Beat well and then add nuts. Fold in egg whites. Pour into greased and floured tube pan. Place in cold oven; set oven at 325° and bake 1 hour and 15 minutes. Let cool 15 minutes before removing from pan.
Place fillets on a nonstick baking dish. Sprinkle lemon juice over the top. Bake covered at 450° for 8 to 10 minutes or until fish flakes easily. While fish bakes, melt margarine in a small saucepan. Blend in cornstarch and pepper until smooth. Add milk. Heat to a boil, stirring constantly. Boil 1 minute. Remove from heat. Add remaining ingredients. Heat until hot, then spoon sauce over baked fish fillets. Serve immediately on warmed platter. Yield: 4 servings. Calories per serving: 143.
Wash beans thoroughly. Cover with cold water and soak overnight. Boil in same water for 45 minutes. Drain beans, reserving liquid. Add all ingredients to beans and 2 cups bean liquid. Mix well. Pack in clean jars to within 1-inch of top. Put on cap and screw firmly tight. Process pints and quarts 60 minutes at 10 pounds pressure. Yields 8 pints.
Boil chicken until tender. Remove chicken from the bones and strain broth, saving all the broth. Cook noodles in broth, reserving one cup of broth. Set aside. Brown green pepper, onion, clove of garlic, pimentos, mushrooms and olives in the margarine. Drain noodles. Add noodles, reserve broth, cheese, chicken, salt and pepper to browned ingredients. Stir until cheese melts. Pour in casserole. Bake at 250° for 1 hour. Serves 10 to 12. Better if made a day ahead and refrigerated overnight before cooking. Freezes well.
Mix flour, sugar and oleo until crumbly. Take 1 cup of mixture and save for topping. Into the rest of batter, add egg. Pat into pan and put up around sides of pan. Mix crushed pineapple and pie filling; put over crumb mixture. Sprinkle top with the rest of crumbs. Bake at 375° for 5 minutes, then at 350° for 35 minutes.
Mix all dry ingredients. Add oil; blend. Add eggs, one at a time; beat after each addition. Add carrots, nuts and coconut. Grease and flour cake pan and bake at 350° for 50 to 60 minutes.
Sift together 2 cups flour and the yeast. Heat milk, water, 1/4 cup sugar, oil and salt over low heat until warm. Add liquid ingredients to flour-yeast mixture and beat with electric mixer until smooth (about 3 minutes). Blend in egg; stir in raisins. Stir in enough remaining flour to make moderately soft dough. On lightly floured surface, knead until smooth and satiny, about 5 to 10 minutes. Cover dough with a bowl and let rest 20 minutes. Combine 1 cup sugar and cinnamon. Divide dough in half. Roll each half to a 7 x 4-inch rectangle. Brush with melted butter and sprinkle with 1/2 the cinnamon-sugar mixture. Beginning at narrow side, roll up tightly, pressing dough into roll at each turn. Press ends to seal and fold under loaf. Place in two greased loaf pans; brush tops with melted butter. Let rise in warm place until double, about 45 minutes. Bake at 375° for 35 to 40 minutes. When done, remove from pans immediately and cool on wire rack. If you like, brush tops with butter again. Cool completely before storing.
Mix all together, then pour into the freezer; fill freezer 1/2 up with milk. Stir to mix. Plug in until firm.
In a skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13 x 9-inch baking dish. Top with mushrooms. Combine potatoes and contents of sauce mix packets, water, milk, butter, salts and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
Beat eggs; add sugar and cream together. Add Wesson oil and mix. Sift all dry ingredients together and mix with eggs and sugar. Add the chopped dates and nuts; last of all add the grated carrots. Mix well together. Pour batter into a greased angel food cake pan and bake 1 hour in a 350° oven. Let cool in pan upside down. Cake can be served with or without your favorite frosting. You may also use whipped cream or a vanilla sauce instead of frosting.
Sprinkle ham, cheese and onion in a greased 9-inch pie pan. Blend remaining ingredients in blender or food processor. Pour into pie pan. Bake at 350° for 55 minutes. Let stand 5 minutes before serving. Yields 6 servings.
Beat eggs until light brown and lemon colored. Add flour, baking powder, salt, cottage cheese, Jack cheese and melted butter, blending smoothly. Stir in chili. Pour mixture into well-buttered 9 x 13-inch baking dish. Bake in 350° oven for approximately 30 minutes until top is light brown and center firm.
Combine all ingredients except potatoes, sour cream and parsley in a skillet. Add potatoes and bring to a boil. Reduce heat and simmer 25 minutes, or until done. Let stand 30 minutes. Blend sour cream and parsley in a bowl. Toss with potato mixture. Great served with grilled knockwurst.
Cream margarine; add sugar and eggs and beat. Grate lemon rind and add to the mixture. Blend in buttermilk alternately with dry ingredients. Pour into two greased loaf pans. Bake at 350° for 45 minutes. Cool for ten. Mix 1 cup confectioners sugar and enough juice from lemon to make a glaze.
Prepare cake as directed and bake. Chill cake. Prepare pudding as directed. Prepare jello; place bowl in ice water to chill. Split cake in half to make 2 layers. Place bottom half of cake in pan; cover with half pudding. Top with top part of cake and remaining pudding. Spoon gelatin over bananas as soon as it reaches a thick, syrupy stage. Chill until jello is firm.
Mix milk, sugar, margarine, vanilla and salt. Cook 2 minutes after it boils on low heat. After this boils, take off burner and add peanut butter and mix together. Mix oatmeal and cocoa together and add. Stir together well and drop on waxed paper. Let cool.
Bring onions to boil in salted water.	Cook 5 minutes; pour off water.	Add chili sauce and honey. Simmer slowly in butter for 45 minutes.
Place chicken in a baking pan. Sprinkle with lemon pepper. Vary amount according to your taste. Put tin foil over pan. Bake at 350° until tender.
Chop up cookies. Mix pudding, milk and Cool Whip. Mix cream cheese and butter. Leave no lumps. Then mix both mixtures together. In bowl, put layer of cookies. Pour mixture on top. Put remaining cookies on top. Keep in the fridge.
Cook potatoes and ham or bacon in chicken broth until potatoes are soft. Add corn and sugar; cook about 5 minutes. Season with salt and pepper.
Dressing: Mix vinegar, oil, soy sauce and five-spice powder in a custard cup or small bowl; set aside.
Steam zucchini in water for 3 to 5 minutes. Stir to even cooking. Drain. Layer zucchini and onions in 2-quart casserole or baking dish.
Soak the raisins in hot water to soften, then pour off the water. Mix all other ingredients, except raisins and cinnamon. Add the raisins and cinnamon. Put in double crust pie shells. Bake at 350° until golden brown and the pie is done.
Mix all fruit and juices together. Stir in sliced bananas and strawberries. Sprinkle dry pudding mix and mix thoroughly. Refrigerate overnight.
Grease a 9 x 18-inch cake pan. Spread pecans on bottom and then coconut. Mix cake according to directions on box and pour into pan.
Skin and wash chicken breasts. Cut into serving pieces. Mix garlic, salt, pepper and flour; coat chicken. Then brown in oil. Add other ingredients. Cook until tender. Mix cornstarch and water. Add to chicken. Cook a little longer.
Drain all fruit (very well) in colander, reserving juices. Combine juices and measure 3 cups into a saucepan. Add pudding mix, sugar and tapioca. Bring to boil stirring constantly. Simmer until mixture begins to thicken. Cool to room temperature and pour over drained fruit. Add nuts and coconut if desired and maraschino cherries for color. Refrigerate well before serving.
Brown steak in butter Crisco. Add veggies, garlic and paprika. Add tomatoes and soy sauce. Cook until meat is tender. Mix water with cornstarch and add to mixture. Cook until slightly thickened. Serve over rice.
Blend rice, sugar and milk. Cook in double boiler. When rice is tender, take out some hot milk and let cool slightly, then add beaten eggs and return to the rest of the mixture. Continue cooking until it thickens slightly. Lastly add vanilla and cinnamon.
Cream sugar and oleo together. Mix all together well and shape into 1-inch balls. Roll in sugar and flatten with a glass. Bake at 350° for 7 minutes. Makes 5 dozen. Don't overbake.
Saute and brown with small amount of butter the onion and hot dogs. Drain potatoes and mix all ingredients.
On medium heat, in a medium saucepan, add broccoli, onion and margarine until broccoli is thawed. Add Cheez Whiz, uncooked Minute rice and cream of mushroom soup to saucepan. Stir all ingredients together until Cheez Whiz and mushroom soup are completely	liquefied or melted.	Spray nonstick cooking spray into a 1	1/2 quart casserole dish, then add casserole contents. Bake at 350° for 30 minutes. Let stand for approximately 5 minutes before serving.
Melt butter in skillet over medium heat. Add finely chopped mushrooms. Cook just until limp and juices are released. Add cracker crumbs to mushroom mixture and stir together until well blended. Line bottom and side of a nice size pie pan with this mixture forming a crust. Slice green onions in small round pieces and lay on top of crust. Add shredded Monterey Jack cheese on top of onions. Next, you take your cottage cheese and 3 eggs and put them in a blender and blend just until nicely blended. Salt and pepper to taste. Pour carefully over cheese. Sprinkle the top with paprika. Bake in medium oven on 350° for 30 minutes.
Salt chicken. Mix mayonnaise, margarine and mustard. Dip chicken pieces in mayonnaise mixture, then roll in stuffing crumbs. Place in baking dish. Bake, uncovered, at 350° for 45 minutes or less. (Do not overcook.)
Mix all, leaving 2 ounces of cheese to put on top. Pour into ungreased 1 1/2-quart casserole. Bake, covered, in a 350° oven for 1 1/2 to 2 hours, stirring every 1/2 hour. Top with remaining cheese and return to oven to melt. Serves 6.