HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 3 ingredients; add next 5 ingredients. Mix well. Combine eggs, water and 1/2 teaspoon white pepper; stir with a whisk until blended. Heat a 10-inch heavy skillet over medium heat until hot. Add olive oil and butter. Pour egg mixture into skillet. As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked egg flows underneath. Spoon cheese mixture in center and fold sides over filling. Sprinkle with green onion.
Put pork, onion and spices in pan with water to cover ingredients. Bring to a boil. Simmer 30 to 40 minutes. Drain liquid and save. Add mashed potato and liquid until moist. Cool; put in pie shell. Bake at 375° for 45 minutes or until crust is brown. Check at 30 minutes.
Cook manicotti in boiling salted water according to package until just tender. Drain; set aside. Shred 2/3 of cheese; set aside. Cut remaining cheese into 4-inch strips. Slit frankfurters lengthwise; insert strip of cheese. Place 1 cheese stuffed frank into each cooked manicotti. Combine chili, tomatoes and jalapenos; spoon about 2 cups of mixture into bottom of 13 x 9 x 2-inch baking dish. Arrange the 10 filled manicotti shells atop sauce in dish. Pour remaining chili mixture over. Cover; bake in 350° for 25 minutes. Uncover. Sprinkle shredded cheese on top. Bake 10 minutes more.
Add sweetener to equal 3 cups sugar; mix. Let ingredients set for five minutes to allow tapioca to soften. Bring to a boil and boil one minute. Skim foam and pour into jars. Use any fruit juice.
Melt butter in a 9 x 12-inch pan and mix in graham cracker crumbs, patting evenly in bottom of pan. Sprinkle with chocolate chips, butterscotch chips, coconut and chopped nuts, layered in that order, pouring Eagle Brand milk over all. Bake at 350° for about 25 to 35 minutes.
Mix cooked beef and remaining ingredients in a large pan. Simmer about 30 minutes.
Brown ground beef and drain well. While still hot, stir in dry taco seasoning mix. Chop lettuce and tomatoes. Toss together with ground beef mixture, cheese and taco sauce. When ready to serve, crush corn chips over top and pour bottle of Ranch dressing over all.
Line baking dish with chipped beef. Roll chicken breasts up and wrap with bacon slices; secure with toothpick. Mix soup and sour cream. Pour over chicken breasts. Bake, uncovered, at 300° for 2 hours.
Combine all ingredients except potato chips and cheese. Toss lightly and heap into casserole dish.* Sprinkle cheese on top and cover with potato chips. Bake at 450° for 15 minutes. Let cool and serve!
In Dutch oven, melt butter. Add celery and onion; cook and stir over medium heat until tender. Add beef. Brown over medium-high heat. Stir in tomatoes, tomato paste, wine vinegar, brown sugar, parsley flakes, paprika, oregano, garlic salt, caraway seed, cayenne and bay leaf. Heat to boiling. Reduce heat; cover and simmer for 2 to 2 1/2 hours or until beef is tender, stirring occasionally. Remove bay leaf. Serve over rice or egg noodles. Makes 4 to 6 servings.
Put chicken, celery, lemon juice and mayonnaise in a large bowl. Stir to blend. Add pepper and salt and mix thoroughly. Chill before serving. Makes 8 (1/2 cup) servings. Each serving contains about 165 calories, 13 grams fat (68% of calories from fat), 38 milligrams cholesterol and 264 milligrams sodium.
Heat oven to 425°. Grease jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Mix 1/4 cup baking mix, brown sugar, margarine and cinnamon; reserve. Beat remaining ingredients with spoon. Spread into pan. Sprinkle with reserved brown sugar mixture. Bake 14 to 16 minutes, until golden brown. Cut into 6 pieces. Serve immediately.
Chop peppers and onions. Add to hamburger and sausage. Sear until gray. Add broth and rice. Cook slowly until rice is done. You will need a large pot.
Fry the ground chuck until brown. Add cooked macaroni, pizza sauce and ground chuck together in a large flat casserole dish. Spread Mozzarella cheese over top. Place sliced pepperoni on top of cheese. Bake in oven at 325° for 25 minutes.
Bake in long flat pan at 300° for 30 to 40 minutes.
Melt oleo first. Cook melted oleo and dates for 10 minutes (slowly). Mix in other ingredients. Roll into balls then roll in powdered sugar.
Cut up margarine and line bottom of baking dish. Mix other ingredients except fruit and juice, pour over margarine. Spoon fruit and juice over mixture. Bake at 375° about 45 minutes. Serve hot.
Line a 9 x 13-inch greased pan with bread. Sprinkle grated cheese over this; add sausage. Add 1 slice cheese over each bread slice. Pour Egg Mix over cheese and meat. Cover; refrigerate overnight. Take out 1 hour before baking.
Melt margarine in 9 x 13-inch pan. Mix flour, sugar and milk together. Pour over margarine in pan. Do not stir. Spoon fruit over batter. Do not stir. Bake in 350° oven until solid, about 50 to 60 minutes until browned. If using canned fruit, the juice may be substituted for milk.
Generously grease bottom only of 13 x 9-inch pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed strawberries and syrup with dry gelatin and set aside. In large bowl, combine remaining ingredients. Blend at low speed until moistened. Beat 3 minutes at medium. Pour batter evenly over marshmallows and spoon strawberry mixture over batter. Bake at 350° for 45 to 50 minutes or until golden.
Mix cake mix, margarine and 1 egg. Spread in pan (it will be like dough). Mix 2 eggs, cream cheese and sugar. Spread on top of dough mixture. Bake at 375° for 30 minutes. Let get completely cold before cutting in squares. Sprinkle powdered sugar on top.
Cut fruit into medium-sized pieces. Sprinkle lightly with flour and toss to coat fruit. Add pecans and mix well. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, measure, sift again with soda and spices. Add to creamed mixture alternately with milk and orange juice. Stir in fruits and pecans, mixing well. Drop by teaspoons onto greased and floured baking sheet. For more colorful cookies, you may want to top with half a red or green cherry. Bake in 350° oven for 15 minutes. Makes about 9 dozen cookies.
Drain pineapple. Reserve syrup; add water to make 1/2 cup. Dissolve gelatin and sugar in 1 cup of hot water. Add syrup and lemon juice. Chill until partially set. Add fruits, celery and nuts. Chill in a 5-cup ring overnight.
Cook peas; season as usual. Add small amount of butter to peas. Add all other ingredients to peas when they are done.
I use a little more cinnamon and a little vanilla (1 teaspoon). Also I use white raisins instead of dates.
In a pot, combine all ingredients. Bring to a boil. Reduce heat; cook for 1/2 hour. Let stand to cool. Chill. Store in refrigerator. Yields 1 cup.
Put potatoes in pot; cover with water. Cover pot and bring to boil. Cook until tender. Drain and cool. Put potatoes in large bowl; add eggs. In small bowl, combine remaining ingredients. Pour over potatoes and toss to coat. Cover and refrigerate for several hours before serving.
Cream the margarine and Crisco. Add sugar and cream well. Add the eggs, one at a time. Add flour and milk alternately. Put in cold oven. Turn to 325° and bake 1 hour. Turn to 350° and bake for 1/2 hour.
In a large pot, boil chicken pieces in water (enough to cover). Remove water when chicken is tender and pulls away from the bone easily. Set aside. Add canned chicken broth to the water. Bring to a boil. Cut flour tortillas into strips. Break the tortilla strips and drop them into the boiling liquid. Cook for 18 minutes. Stir gently. Add margarine. Take chicken from the bone and return chicken to the liquid. Salt and pepper to taste. You may increase this recipe according to number of people to be served.
Combine oil, eggs, sugar, zucchini and vanilla in a large mixing bowl; blend well. Sift together dry ingredients and stir into zucchini mixture. Do not beat. Stir in nuts. Spoon batter into two well-greased 8 1/2 x 4 1/2-inch loaf pans. Bake at 325° for 1 hour and 10 minutes or until done. Yields 2 loaves.
In a large mixing bowl, mix instant pudding, condensed milk and sweet milk together for 2 minutes or until well blended. Refrigerate for 5 to 10 minutes. Add the Cool Whip and the sour cream to the chilled milk and pudding mixture. In a large dish, place a layer of vanilla wafers, a layer of sliced bananas and half of mixture. Stream a little chocolate syrup on top. Repeat each layer and garnish top with the chocolate syrup.
Mix and pour in unbaked pie shell. Bake at 350° for 40 minutes.
Melt chocolate in double boiler. Add milk. Cook; stir until thick enough to spread, 20 minutes. Then add butter. Done in order written.
Simmer pepper and onion in one tablespoon of butter until brown. Make a sauce by adding flour, milk, pepper and salt. Put crabmeat in bowl. Add beaten eggs, mayonnaise, mustard, parsley and sauce. Mold into a loaf and put in buttered loaf dish. Sprinkle with bread crumbs; dot with butter. Bake 30 minutes in a 325° oven. Serves 4 to 6.
Preheat oven to 350°. Grease and flour Bundt pan. Mix flour, sugar, soda, cinnamon and salt in large mixing bowl. In a small bowl beat eggs slightly. Stir in vanilla and oil. Next, stir in carrots, applesauce, egg mixture and nuts into flour until moistened. Spoon into Bundt pan. Cook 1 hour and 20 minutes. Cool 10 minutes in pan. Flip onto plate. Mix powdered sugar with 5 tablespoons water until smooth. Use this to ice the cake.
Saute peppers and onions until onions are yellow. Add and brown hamburg. Mix seasonings; add with tomatoes and rice. Stir well. Place in greased casserole. Cover; bake at 350° for 1 hour.
Soften cream cheese and butter. Mix all ingredients and bake at 375° for 20 minutes. Top with grated American cheese and put back in oven and turn oven off. (Cheese will melt in about 10 minutes).
Preheat oven to 375°. In large saucepan, heat garlic and onions 1 minute. Add remaining ingredients; simmer 5 minutes. Place chicken in casserole dish with onions on top. Pour sauce over top. Bake for 1 hour, basting occasionally.
Combine ingredients; fold zucchini in last. Spread on greased jelly roll pan. Bake at 350° for 30 minutes. Drizzle with powdered sugar frosting (if desired).
Combine all ingredients in bowl of food processor and process until smooth. Makes about 3 cups. Refrigerate.
Combine eggs, raisins and vanilla in bowl; cover and soak for 1 hour. Cream butter and sugar; add flour, salt, cinnamon and soda. Blend in egg, raisins and oatmeal. Makes a stiff dough. Drop on ungreased sheet and bake at 350° for 10 to 12 minutes.
Brown onion and ground beef. Mix with soups and milk. Boil about 3 minutes the egg noodles. Add noodles to mixture. Bake 30 minutes at 350°. Triple recipe for large casserole.
Combine first 6 ingredients and set aside. Combine butter, sugar and eggs. Stir in vanilla, orange peel and zucchini. Gradually stir until smooth. Stir in nuts. Grease and flour tube pan. Bake at 350° for 1 hour. Glaze on top.
Sift dry ingredients into banana/egg mixture. Beat. Bake in loaf pans at 350° for 15 minutes and then at 300° for 1 hour or until done. Cool before cutting. Peaches or apricots may be used instead of bananas.
In bottom of a 9 x 12-inch pan, place a little creamed corn. Layer sliced potatoes on top (half of potatoes), then layer onions, then layer creamed corn and layer of potatoes. Season generously with salt and pepper. Break up very finely the	Ritz crackers and place over the potatoes. Cut up butter slices and place over crackers. Slowly pour the canned milk over entire casserole.	Bake 1 1/2 hours at 350°.
Bake our angel food cake mix as directed. Blend sugar, water, crushed pineapple and cherry flavored gelatin in saucepan. Bring to boil; simmer for 10 minutes, stirring occasionally. Chill until partially set, about 2 hours. Whip the whipping cream; fold into gelatin mixture. Spread generously on top and sides of angel cake. Fill center of cake, too. Chill 4 hours or overnight. Makes 12 to 16 servings.
In large, nonstick skillet, brown turkey or beef, garlic and ginger over medium heat 8 to 10 minutes or until meat is no longer pink, breaking up into 3/4-inch crumbles. Remove meat; pour off drippings.
Blend cream cheese in bowl until smooth. Add fluff and blend well. Add cinnamon. Use over fruit cup or as a dip for fresh fruit chunks. Refrigerate unused portions.
Preheat oven to 325°. In a mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, egg, baking powder and almond extract. Beat until thoroughly combined. Beat in remaining flour. Divide dough into 4 portions. Shape each portion into a 12-inch long roll. Place 2 rolls 4 to 5-inches apart on an ungreased cookie sheet. Using your hand, flatten each to 3-inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake in a 325° oven for 12 to 14 minutes or until edges are lightly browned. Cut warm cookies diagonally into 1-inch strips. Cool cookies on a wire rack. Drizzle with icing. Makes about 48.
Preheat oven to 450°. In large plastic bag, add all ingredients. Close bag and shake until chicken and vegetables are evenly coated. Empty all into prepared baking dish. Arrange chicken breast side up and bake, uncovered, basting half way through. Bake 45 minutes or until chicken and vegetables are done. Makes 4 servings.
Heat to boiling 1 cup liquid. Combine jello, sugar and cornstarch. Make a paste of it with remaining 1/2 cup liquid. Stir into boiling juice until thick and clear. Cook about 1 minute. Pour this over fruit. This is same as Danish Dessert. It equals same as one box. Pour this over a quart of fresh strawberries. Put in jars and process in hot water bath just until boiling.
Crust: Mix 1 stick margarine (melted) with 2 1/2 cups graham crackers. Pat in 9 x 13-inch pan.
Mix together as for pie crust: 1 cup flour, 1/2 cup margarine and 1 tablespoon water. Pat in 2 long strips and place on cookie sheet. Set aside.
Place ingredients in Dutch oven in order given. Cook 1 pound ground beef and drain well. Crumble over the top of first 6 ingredients. Pour over all the tomatoes. Cover and cook on high until it starts cooking, then turn to low and cook until rice is done and cabbage is tender. Do not lift lid except to check rice. It takes usually 30 to 40 minutes for rice to cook. When casserole is done, stir to blend flavors.
Sift flour once, then again with soda and salt. Cream shortening and sugar. Add eggs and beat until smooth. Add peanut butter and stir well. Add flour mixture and mix with wooden spoon until blended. Add vanilla. Form into 1-inch balls and place on cookie sheet. Press with back of fork to make waffle design. Bake 10 to 12 minutes at 350°.
One cup cheese goes in mix; 1 cup goes on top. Microwave for 8 minutes.
Cut squash in half. Scoop out seeds and strings. Place in baking dish, cut side down. Add a little water and bake at 350° for 45 minutes or until tender. Remove and scoop out flesh. Mash with butter and onions. Top with lots of black pepper or drizzle with pure maple syrup.
Cream together cream cheese and sugar; add sour cream, vanilla and almond extract. Fold Cool Whip into cheese mixture. Stir in cake pieces. In another bowl, combine berries and sugar. Layer berries, cake, berries.
Combine milk, cream cheese and lime juice in blender. Blend on low speed until smooth. Add vanilla and stir into mixture. Pour into graham cracker pie crust. Chill in refrigerator until set. Top with whipped cream before serving. Serves 8.
Toast coarsely chopped pecans, then sprinkle over crust. Put caramels and milk in small saucepan; cook over low heat, stirring frequently until caramels melt and mixture is smooth. Pour over pecans. Stir together chocolate chips, cream and butter in a heavy medium-size saucepan over low heat until chocolate melts and mixture is smooth. Pour over caramel layer and refrigerate about 4 hours or until set. Garnish with whipped cream, orange slices and fresh raspberries, if in season. Keep refrigerated and serve cold. Serves 10.
In large bowl, combine 2 tablespoons reserved liquid (from pears), vegetable oil, vinegar, sugar, ginger, salt and nutmeg. Add carrots and raisins; toss to blend. Gently stir in pears. Refrigerate until chilled. Serve on lettuce lined plates.
In a large bowl, dissolve jello in boiling water. Add pie filling, pineapple and nuts. Chill. When set, top with a mixture of cream cheese, sour cream and sugar.
Cook broccoli according to direction on box; drain. Mix broccoli, cheese, rice and soup together. Bake at 350° for 30 minutes.
Slice bananas in round pieces in pie shell and spread evenly. Sprinkle with cinnamon, covering bananas lightly. Pour sugar evenly over cinnamon and top with butter. Bake at 350° for about 30 minutes or until crust is brown.
Chop cabbage; spread in bottom of 13 x 9-inch greased baking dish. Brown meat and onion. Stir in rice, salt and pepper. Spoon over cabbage. Heat tomato soup and tomato sauce to boiling with water. Pour over all ingredients. Put Mozzarella cheese and oregano on top. Cover with foil and bake at 350° for 1 1/2 hours.
Cream the brown sugar and shortening. Add eggs, one at a time. Add milk and vanilla. Sift dry ingredients together and blend into sugar mixture. Add nuts. Roll in wax paper in log form. Chill until very firm. Slice into bars. Bake at 375° for 8 minutes.
Melt the ingredients in a saucepan. Pour over beans. Bake at 350° about 45 minutes. Can do ahead.
Mix together. Place in 9 x 13-inch baking dish. Bake at 350° for 20 to 25 minutes. While baking, mix topping of 1/4 pound melted margarine, 1 cup crushed crackers or corn flakes and 1 package of sliced almonds. After 25 minutes, remove casserole. Add topping and bake another 10 to 15 minutes or until topping is brown.
Cook potatoes in boiling salted water, covered, about 25 minutes or until tender. Drain, peel and slice. Cook bacon until crisp. Drain, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Add onion to skillet and cook until tender. Stir in sugar, flour and mustard. Add water and vinegar. Stir until smooth. Cook and stir until thick and bubbly. Stir in bacon and potatoes; cook about 5 minutes or until hot, tossing lightly. Remove from heat and toss with parsley. Serve at once.
Melt margarine in skillet. Add meat, onion and mushrooms. Cook and stir until browned. Remove from skillet. Add 2 tablespoons margarine; stir in flour, then add all other ingredients except sour cream. Return meat to skillet and simmer about 1 hour until meat is tender. Just before serving, stir in sour cream; heat, but do not boil. Serve over hot rice or noodles.
On waxed paper, stir flour and baking soda; set aside. In large saucepan, melt butter over very low heat. Remove from heat, stir in sugar, egg, vanilla and crumbs until smooth. Gradually stir in flour until a smooth soft dough forms. Stir in coconut. Cover tight and refrigerate at least 1 hour or up to 3 days.
Place corn in 2 cup measuring cup; add milk or cream to 2 cup mark. Chop potatoes, carrots and onion. Saute margarine and onion in large kettle. Add remaining ingredients and cook until potatoes are tender. If you wish to thicken the chowder, mix together 1 tablespoon flour and 1/2 cup water. Add to chowder and cook until thickened.
Force baked potatoes through	a sieve into the stock. Thicken with the yolk of an egg. When serving, place cream and parsley in	the bottom of a warmed soup tureen; pour soup over it. Sprinkle paprika on top. Serve at once. Serves 6.
Boil and peel potatoes. Mash. Add sour cream, cream cheese, garlic salt and onion salt. Right before baking, sprinkle with paprika and grated cheese. Bake at 350° for 35 to 40 minutes.
Dissolve lemon jello in 1 cup hot water. Put cake mix, 4 eggs, Wesson oil and cooled jello into bowl. Mix with fork. Bake at 350° for 1 hour.
Sift together the flour, baking powder, sugar and salt. Cut in shortening. In separate bowl, mix egg and milk, then add all at once to flour mixture. Mix and knead. Roll out to 1/2-inch thickness and cut biscuits. Put biscuits on greased baking pan and bake at 450° for 10 to 12 minutes. Makes 24 biscuits.
Mix hamburger, onion and bell pepper together. Place on foil and put your carrots and potatoes around it with salt and pepper. Close foil and pinch edges to seal. Bake about 1 hour at 400°. Serve with tossed salad and rolls, if you like.
Brown hamburger and diced onion. Pour into baking dish. Mix soup and 1 can water in bowl. Pour rice over hamburger, then pour soup over hamburger and rice. Mix. Bake 45 minutes at 350°.
Chop all vegetables. Place all ingredients in 6-quart saucepan. Bring to a boil, turn down to low. Simmer until vegetables are tender, 25 to 35 minutes. Serves 4 to 6.
Empty tomatoes in a bowl. Squeeze in small pieces. In a saucepan melt 2 tablespoons margarine. Add rice. Saute lightly, but do not brown rice. Melt remaining margarine in heavy 3-quart pot. Add onion and celery. Saute until tender.
Pour boiling water over tea bags; steep for 3 minutes and remove the tea bags. Let stand at room temperature until ready to serve. Combine the tea, apple juice and lemon juice in a pitcher. Pour into ice filled glasses. Add sugar to taste.
Allow cream cheese to soften at room temperature. Mix all ingredients together until well blended. May be heated at very low temperature. Serve as a dip for corn chips or raw vegetables. Makes 1 cup.
In a bowl, combine milk and vanilla. Quickly stir in fresh, clean snow, bit by bit, to taste. You will have ice cream!
Cut chicken in bite size pieces. Place in plastic bag with flour and shake until chicken pieces are well coated. Melt butter in large skillet over medium heat. Add chicken and cook 5 minutes on each side until golden brown. Cover and cook 5 minutes. Drain drippings from pan. Add artichokes and next 5 ingredients. Cook, stirring constantly, until sauce is thickened (low heat). Add cheese and stir for 1 to 2 minutes. Serve over hot cooked noodles. Spinach noodles make a pretty dish.
In a large heavy skillet, saute meat. Add garlic salt, onion powder and salt. Mix well. Set aside. Clean skillet. Saute bell pepper; set aside. Saute onion; set aside. Clean skillet and melt a pat of oleo in skillet, turning heat to medium-low, lay one tortilla, then add ground meat on one half of tortilla. Sprinkle bell pepper over meat, then onions and top with grated cheese. Fold tortilla over cheese. Brown on both sides. Cut in serving size. Serve with sour cream if desired. Serves 4.
Cook noodles; brown meat and add tomato sauce. Blend sour cream, cream cheese and onions. In casserole dish, alternate 1/2-inch layer of noodles, meat mixture, cheese mixture, ending with noodles. Top with grated cheese. Heat in oven at 350° for 20 or 30 minutes. A full meal with garlic bread, fresh green salad and iced tea.
Combine all ingredients; mix well. Spread evenly in a greased 9 x 13-inch pan. Bake at 400° for 35 to 40 minutes, or until deep golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.
Beat egg and sugar. Add melted butter with other ingredients. Bake in unbaked pie shell for 50 to 60 minutes at 300°.
Pound chicken fillets with mallet until thin. Sprinkle meat with salt and pepper. Beat eggs and pour into flat plate. Pour flour and bread crumbs onto 2 additional flat plates. Prepare garnishes before cooking meat and serve in small bowls. Heat oil. Dredge chicken slices in flour. Dip in egg, then bread crumbs. Cook until brown on one side. Flip and repeat. Arrange on platter. Heat butter in skillet until it foams and pour over meat. Serve with rice.
In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Remove from heat; stir in raisins and almonds. Drop by tablespoonful onto waxed paper. Chill until ready to serve.
Brown meat and drain. Add tomato sauce, stewed tomatoes and brown gravy mix. Stir. Add water, dry onion soup mix, beef bouillon, sugar, mixed veggies and barley. Simmer for 45 minutes. Serves 8.