HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice and seed peppers. Brush with olive oil. Boil until peppers are slightly blistered. Cool and chill in refrigerator, approximately 20 minutes or until slightly chilled. Place peppers on serving platter. Sprinkle generously with olive oil, chopped black olives, cheese and Italian seasonings. Serve chilled as a cold salad or appetizer for an Italian dinner.
Mix together the first 4 ingredients and add the lemon juice. Mix well. Pour into graham cracker crust. Sprinkle top with chopped nuts and chill at least 2 hours.
First brown your hamburg, then put in a 8 x 10-inch pan, 2nd your rice (not cooked), 3rd 1 row green pepper, 4th sliced onion, then add your stewed tomatoes, then add slices of potatoes on top. Add salt and pepper. Before baking, add strips of bacon on top and bake in a 350° oven for 1 1/2 hours.
Mix together lemon juice, milk and Cool Whip. Use wire whip, stir until smooth. Pour mixture into crust. Refrigerate until ready to serve.
Brown hamburger and onion. Drain. Add green pepper and mushrooms. Mix in pizza sauce, garlic powder and Italian seasoning. Let simmer 10 to 15 minutes.
In bowl, combine crumbs and butter. Pat into bottom of 13 x 9 x 2-inch pan, ungreased. Chill. In a mixing bowl, beat pudding mixes and milk until well blended. Fold in ice cream and Cool Whip. Spoon over crust. Sprinkle candy bars over. Freeze. Thaw 20 minutes before serving.
Saute onion in butter until soft. Blend in flour. Let bubble for a minute. Stir in milk, mixing until heated through and slightly thickened. Add clams, potatoes and seasonings. Cook over low heat for 15 minutes. Do not boil.
In large skillet, lightly brown beef and onion. Drain off as much fat as possible. Add next 8 ingredients, ending with oregano. Simmer, uncovered, stirring occasionally, about 25 minutes. Cook noodles in large amount boiling salted water until tender; drain and rinse. Combine remaining ingredients except Mozzarella cheese. Place about 1/2 cup sauce in bottom of 13 x 9-inch casserole. Place half the noodles layered in baking dish; spread with half the cottage cheese filling. Add half the Mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375° about 30 minutes. Let stand 10 minutes before cutting in squares. Filling with set slightly. Makes 12 servings. Can be assembled early; refrigerate. Allow 15 minutes longer in the oven.
Mix first 3 ingredients together and pat into the bottom of a 9 x 13-inch pan. Bake 15 minutes at 350°. Cool.
In a small saucepan, combine bouillon cubes, water and onion. Simmer gently 2 to 3 minutes, stirring occasionally to dissolve bouillon cubes.
Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl and set aside. In a saucepan combine sugar and cornstarch. Add the orange juice and reserved pineapple juice. Stir until smooth. Bring to a boil, reduce heat and cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving. Yield: 10 servings.
Cream together sugar, butter and eggs. Add remaining ingredients. Pour into a 9 x 13-inch dish. Bake at 350° for 1 hour. Top with Cool Whip or whipped cream.
Mix 3/4 of the tomatoes well at high speed in the mixer. Rejuvenate the dried onions in 1/4 cup water (hot). Place the remaining 1/4 of the tomatoes in the mixer, together with all ingredients, except the flour and oil. Beat this mixture well; put it in a pan with the rest of the tomatoes. Cook this mixture for 5 minutes, checking to see if there is enough salt and pepper from time to time. Add as necessary.
Melt the fat in the frying pan; add the onion and saute until tender. Add the low sodium bread crumbs and seasonings and mix well. Add the stock. This is a light, loose stuffing. It can be varied by leaving out the onion or the sage, by adding a little garlic or by adding unsalted nuts or raisins.
Blend the first five ingredients together. Mix remaining ingredients together. Blend both mixtures together well. Bake at 350° until lightly browned. Cool on a kitchen towel.
Dissolve jello in hot water; cool. Add all other ingredients. Pour into mold and chill until set.
Make 4 beef patties. Peel carrots, potatoes and onions. Add salt to beef mixture. Slice onions and potatoes and cut carrots 2 to 3-inches in length. Place each beef patty on aluminum foil, approximately 12 to 15-inches long. Put several slices of potatoes and onions on patty; also the carrots. Cook at 350° for 1 hour.
Brown sausage over medium heat. Crumble and drain off fat. Spread bread with oleo. Cut into cubes. Place in 9 x 13-inch pan. Sprinkle with sausage and cheese.
Mix ingredients until smooth. May add water, if necessary. Pour into your favorite mold and bake at 400° until brown.
Mix half and half with hash browns. Melt butter and cheeses together. Mix with hash brown mixture. Cook on High in microwave for 15 minutes. Stir well and cook for an additional 15 minutes. Serves 4 to 6 people. Recipe can be easily doubled.
Mix ingredients together. Roll into little balls. Place on cookie sheet and bake at 350° for 15 to 20 minutes.
Combine Mozzarella cheese, cottage cheese, green chiles, mayonnaise and garlic; stir well. Spread cheese mixture in 9-inch quiche dish. Bake at 350° for 20 minutes or until bubbly. Let cool about 3 minutes.
Brown meat in shortening until tender, then add all other ingredients and let simmer over low heat for 30 min. Serve on hamburger buns.
Mix Knox gelatine with the Jell-O (dry), then add 2 cups hot water. Stir until dissolved, then add 2 cups cold water; stir. Add the orange sherbet; blend thoroughly. In a separate bowl, whip container heavy cream until thickened. Add to Jell-O mixture; blend on low speed with mixer. Drain the mandarin oranges; add to the Jell-O mixture. Refrigerate in bowl until almost thickened. Stir and pour into Bundt pan.
Sift together flour, baking powder, salt and sugar into bowl. Add milk and shortening to make soft dough. Turn onto lightly floured board and roll or pat to 1/2-inch thickness. Cut into 1 x 3-inch strips. Make a lengthwise slit in center of each strip. Fry in deep hot fat, 375°, about 2 minutes total time, tearing once. Drain on paper towels. Serve with syrup, honey or preserves.
Dump pineapple and pie filling in 13 x 9-inch pan. Sprinkle cake mix over mixture. Slice margarine all over cake mix. Cover with nuts. Bake at 350° for 1 hour.
Press crabmeat between paper towel to absorb excess moisture. Combine crabmeat and green onions in a large bowl; set aside. Combine cream cheese and next 6 ingredients; add to crabmeat mixture, tossing to coat. Cover crabmeat mixture. Chill 8 hours.
Bake cake as directed. Cool; split into 4 layers. Mix coconut, sugar and sour cream. Reserve 1 cup for topping. Put filling generously between layers. Mix reserved cup with Cool Whip and frost. Keep refrigerated. Make at least 24 hours before serving and up to 3 days early. Keeps excellent; freezes excellent.
Preheat oven to 350°. Get a medium bowl and put in sugar, cocoa, water, vinegar, salad oil and vanilla. Mix. Add your flour, salt and baking soda. Make sure you have no lumps. You put the mix in an 8 x 8-inch greased pan and bake for 30 minutes. Let cake cool and frost, or not, and eat.
Spread spinach in bottom of 2 (9 x 13-inch) casseroles. Arrange crab on top of spinach. Melt butter in a saucepan and stir in flour. Gradually add milk, stirring constantly. Blend in wine and scallions. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Add salt, pepper and Old Bay seasoning to taste. Add enough paprika to make sauce a rosy color. Pour over crab. Sprinkle with cheese. Bake for 35 minutes at 350°. Can be made ahead and frozen. Allow frozen casseroles 1 1/2 hours at 350° to cook through. Yield: 2 (6 serving) casseroles.
Beat eggs on high for 5 minutes. Gradually stir in 1 cup sugar. Do not use the mixer after adding sugar. Stir in the remaining ingredients, except nuts. Spread in 15 x 10 x 1-inch pan. Top with 1 cup pecans. Bake at 375° for 12 minutes. Dump onto cloth with confectioners sugar. While hot, roll up with cloth and cool completely. Unroll and spread with filling. Reroll. Chill or keep in freezer.
Brown onion, pepper and sausage. Hollow out bread. Crumble up bread crumbs into mixture and put in loaf. Add slices of cheese on top. Heat at 350° until cheese melts. Serves hot.
Peel and slice apples into a large mixing bowl. Add sugar; cover and let sit overnight in refrigerator. Put 2 beaten eggs into measuring cup. Allow foam to recede. Fill to one cup mark with cooking oil. Pour over apples. Stir well.
Mix all ingredients. Put in well-greased loaf pan. Bake at 350° for 1 hour.
*Suggested Fruits: Peaches, blueberries, blackberries and raspberries.
In skillet, brown sausage, onion and garlic; transfer to 1 1/2-quart roasting/baking dish. Stir in tomato sauce, undrained tomatoes, chili, bouillon and oregano; set aside. Cut ribs into 2-rib portions; brown in skillet. Add ribs to stew, spooning juices over. For make-ahead, seal and chill in refrigerator for 3 to 24 hours.
Melt butter. Add brown sugar, Karo and salt. Stir constantly until starts to boil. Stop stirring. Cook another 5 minutes. Remove from burner. Add soda and vanilla. Stir. Pour over popcorn, stir. Place in 2 (9 x 13-inch) pans. Bake 1 hour at 250°. Turn every 15 minutes. Let cool completely. Break up.
Preheat oven to 350°. Mix all together and bake at 350° for 45 minutes.
Cook bacon in nonstick skillet. Drain fat. Crumble and set aside. Heat tortillas in 1 teaspoon of oil about 30 seconds or until soft. Beat eggs and pepper in bowl. Cook eggs in 1 teaspoon of oil. Sprinkle cheese down center of tortilla. Top with eggs and bacon. Serve with salsa or catsup.
Cream margarine and sugar until fluffy. (Sugar should be added gradually.) Blend in vanilla and eggs, one at a time. Add flour and salt. Gradually add buttermilk. Sprinkle pecans in pie shell. Pour filling over pecans. Bake at 300° for 1 1/2 hours. Serve at room temperature.
Place peas in large saucepan without lid and add 3 pints of cold water. Bring to boiling point. Allow to simmer until water cooks down and the peas are cooked to a soft wet paste. Be careful not to let peas burn. (Use heavy pan.) Add the 2 cans of soup; stir and allow to simmer for a few minutes. Season to taste. If soup is too thick, add a little water.
Beat eggs and sugar; add vanilla. Sift flour, baking powder and salt. Add to creamed mixture. Stir in apples and nuts. Pour into greased and floured 6 x 9-inch pan or 9-inch pie pan. Bake at 350° for 35 to 40 minutes.
Cream butter and sugar. Add egg; mix well. Then add flour and nuts. Dough will be soft. Divide in half and spread in 9 x 13-inch pan. Spread jam on top of dough. Then spread remaining dough on top. Bake in 350° oven for 40 to 45 minutes.
Melt all ingredients in a double boiler. Use as a dip for apple slices.
Chop onion and mince garlic. Brown garlic, onion and beef. Drain. Add remaining ingredients and cook slowly three hours.
Cook squash and onion in 1 tablespoon butter 5 minutes. Add salt and pepper to taste. Add the soup, sour cream, pimentos and carrots. Grease sides and bottom of casserole dish. Add the dressing and add mixture of squash, onion, soup, sour cream, pimento and carrots. Put in casserole dish and sprinkle a little dry dressing on top. Bake at 350° for 30 to 40 minutes.
Butter both sides of 2 slices of bread and cube in 1/2-inch cubes. Cut remaining bread in 1-inch cubes. Grease 8 x 8-inch pan. Place half of 1-inch cubes on bottom. Combine meat, veggies, mayo and salt. Spoon over bread cubes in pan, spread other half of 1-inch cubes over chicken mixture. Mix milk and eggs and pour over all. Cover and let chill overnight.
Cook cabbage in boiling salted water until tender. Drain and set aside. Spread bread with margarine; place in large mixing bowl. Combine eggs and milk. Pour over bread and allow to stand 5 minutes. Add cabbage, 1 1/2 cups cheese, salt and pepper; mix well. Spoon into greased 2 quart casserole. Bake in 250° oven for 1 1/2 hours. Remove from oven, sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese is melted. Makes 6 to 8 servings.
Combine 1 1/2 cups flour, 1/3 cup sugar, salt and undissolved yeast. Heat milk, 1/2 cup water and 3/4 cup margarine to 120° to 130°. Add dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour and 2 eggs. Beat 2 minutes at high speed. Add enough flour to make a stiff batter. Cover tightly and refrigerate 2 hours or up until 2 days. Turn on floured board, roll into four 12-inch circles; brush with melted margarine; sprinkle with lemon peel. Cut each circle into 8 wedges. Roll up loosely; curve to form a crescent. Place on greased cookie sheet. Combine egg yolk and water; brush rolls and sprinkle with sugar. Let rise until doubled (45 minutes). Bake at 400°, for 12 to 14 minutes or until golden brown. Yields 32 rolls.
Cook chicken until tender (cut in bite size pieces). Mix sour cream and cream of chicken soup together. Put chicken in a casserole and pour sour cream and soup mixture with chicken. Put cracker crumbs over the chicken, then pour melted oleo over cracker crumbs. Sprinkle poppy seed on top. Bake in 350° oven for about 25 minutes.
Mix all ingredients; let rise for 2 hours. Knead down into rolls in a greased pan. Let rise 1 hour. Bake at 400° for 20 minutes or until golden brown. Once out of oven, put butter on top of rolls. Makes 16 to 20 rolls.
Mix first three ingredients and spread over a 12 inch pizza pan. Scatter shrimp over the cheese mixture; add a layer of seafood sauce, cheese, green pepper, onions and tomato. Cover and chill until ready to serve. Serve with crackers.
In a large mixing bowl, combine flour, sugar, butter, eggs, baking soda, salt and orange peel. Beat at low speed until well mixed. Add bananas and orange juice. Continue beating about 1 minute, well mixed. Stir in coconut and nuts (batter will be thick). Spread into 1 greased 9 x 5-inch loaf pan. Bake about 35 to 45 minutes or until wooden toothpick comes out clean. Cool. Bake at 350°.
Cook rice according to package directions until partially done. Combine all ingredients in a large casserole. Cover. Bake in preheated 350° oven for 1 hour and 30 minutes. Uncover; bake for 1 hour longer, stirring several times.
Mix dry ingredients in bowl. Add liquid ingredients. Mix only until blended. Spray large muffin pan with Pam. Distribute mix in pan. Bake at 400° for about 20 minutes.
Beat eggs in large bowl. Add oil, sugar, zucchini and vanilla. Combine dry ingredients. Add to egg mixture; blend well. Stir in nuts. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. Yield: 2 loaves. You may add less cinnamon, if you like.
Cook broccoli in chicken stock. While broccoli is cooking, prepare the White Sauce. Combine and heat, stirring until blended and smooth. Season with salt and pepper. Beat egg yolk with fork and blend in cream. Stirring constantly, stir egg mixture slowly into broccoli mixture and heat. Cover and keep warm until serving time. Add butter just before serving. (Two cups of fresh broccoli may be substituted for the frozen broccoli.)
Mix all ingredients in a large bowl. Pour into a 9 x 13-inch pan and bake for 45 minutes at 350°. Sprinkle with powdered sugar.
Toast bagel. Place cheese on lunch meat and microwave until cheese is melted. Spread peanut butter onto toasted bagel. Place meat and cheese on bagel. Pour teaspoon of honey on late for exquisite additional taste.
Use no salt. Boil chicken and debone. Add to broth, the bouillon cubes. Sprinkle the flour over the tortillas and cut into 1-inch or 2-inch pieces. Drop in the boiling broth slowly. Cook 30 minutes. Add the chicken, then add the milk. Let set for 15 minutes and then serve.
Mix peach pie filling, fruit cocktail, pineapple, oranges, cherries and pecans. Sprinkle pudding mix over the mixture. Stir and chill. Before serving, cut up bananas and add. Quick, easy and good.
Mix pudding and buttermilk and stir until smooth. Fold in Cool Whip. Then add oranges, pineapple and cookies (broken into small pieces).
Combine everything in medium saucepan. Heat over medium heat for about 15 minutes, until mixture boils. Boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla. Yields 3 cups. Serve with ice cream or fresh fruits.
In saucepan, bring water to the boil. Add beans and cook until tender, about 7 to 9 minutes; drain. Combine vinegar, garlic, zest, salt and pepper until salt dissolves. Slowly whisk in oil until mixture thickens slightly. In serving bowl, combine beans with vinaigrette until coated. Set aside.
Cream together the cream cheese and sugar. Beat in milk and vanilla until smooth. Fold in Cool Whip. This is good with apples, grapes or strawberries.
Stir eggs slightly to break yolks. Add beer and salt (gently). Add flour, leaving it lumpy. Flour and season fish and then dip fish into batter. Drop into hot fat.
Mix sugar and cornstarch. Add juice, egg and margarine. Cook until thick. Cool. Add Cool Whip. Fold in gently. Add any fruits, about 4 cups pineapple, strawberries, bananas, grapes, apples and nuts.
Cream sugar, brown sugar, oleo and shortening. Make a well in the mixture. Add vanilla and eggs; mix well. Add salt, soda and cinnamon. Add flour, Minute oats and chocolate chips. Bake at 375° for 10 to 11 minutes. Do not overbake.
Mix beans and salsa, spread over large pie plate or quiche dish. Spread guacamole over beans. Mix taco seasoning and sour cream, spread over guacamole layer. Sprinkle with cheese, tomatoes, black olives, and green onions. Serve with tortilla chips.
In a small saucepan, combine mustard, sugar and salt. Add vinegar and egg blending well. Cook over low heat 2 to 3 minutes or until thickened, stirring constantly. Refrigerate 10 to 15 minutes. Stir in mayonnaise. Store in refrigerator.
Melt butter. Combine flour, sugar, baking powder and salt. Beat together melted butter, egg and milk. Stir wet ingredients into dry until just combined. It's all right if the batter is still lumpy. Heat pan on medium-high heat. Brush pan with oil. Pour 1/4 cup into pan, making a few pancakes at a time. Cook until bubbles burst. Turn and cook until underside is golden. Repeat with remaining batter until all is used.
Pack children in car. Go through drive-thru window at Michna's Barbecue on Franklin. Order 2 sausage foldovers on white bread with mustard (hold the sauce). Throw food to kids. Put change in pocket and drive to next stop.
Cover meat with vinegar, water, onions, bay leaves, cloves, salt, pepper and sugar. Let stand in refrigerator for 24 hours. Remove from marinade and wipe dry. Brown meat in hot fat. Place meat on rack in heavy 4-quart skillet or Dutch oven. Strain marinade and add 3 cups to pan. Cover. Simmer slowly 2 1/2 hours. Thicken gravy with crumbled gingersnaps. Serves 6 to 8.
Beat eggs until light. Add shortening, brown sugar, white sugar, and peanut butter. Cream until light. Add salt and soda to flour. Mix well with egg mixture. Roll into little balls. Put on a greased cookie sheet. Mash flat with a fork. Bake at 300° for about 7 minutes.
On foil-lined baking sheet, lay out crescent rolls to form one large rectangle. Pinch all perforations together. Brown hamburger with onion. Drain. Add tomato paste, salt and pepper. Combine cottage cheese, egg and Parmesan. Spread meat mix down center of crescent roll rectangle. Top with cottage cheese mixture. Spread Mozzarella slices to cover.
Put all ingredients in bowl in order given. Cut margarine into flour mix until mixture resembles coarse grain. Store in tightly covered jar (I refrigerate). Keeps well. A good substitute for Bisquick.
Mix and put in casserole dish. Bake, covered, 1 hour at 350°. Uncover and bake 1/2 hour.
Mix margarine, Worcestershire sauce, mustard, onion and poppy seed. Spread over both	insides of rolls. Place in baking pan placing one slice of ham and one slice of cheese on bottom half of roll. Place top half on this and bake at 350° until cheese begins to	melt. (Ham and cheese slices cut to size of roll.)
Mix all together as for cake. Grease an angel food pan; pour batter in. Sprinkle sugar over batter before baking. Bake at 350° for 35 minutes. Let stand 10 minutes before removing.
Saute peppers and onions in peanut oil. Add shrimp and water chestnuts; cook 4 minutes. Combine remaining ingredients with rice and saute in peanut oil until well heated.
Buy boneless breast of chicken in larger amounts. Rinse well and put the number of pieces of chicken needed for your family in plastic freezer bags. Add one of the listed marinades. Grill 5 minutes on each side or bake at 375° for approximately 10 minutes or until juice runs clear.
Brush crust (dough) with oil. Spoon topping over dough. Arrange cheese over pizza. Sprinkle with salt and pepper to taste, 2 to 3 basil leaves and remaining oil. Bake 20 minutes until cheese has melted and dough looks crisp and golden. Sprinkle with remaining basil leaves. Serve at once.
Combine all ingredients (except elbow macaroni) in a saucepan. Bring to a boil over medium heat; reduce heat and simmer gently, covered, for 30 minutes. Cook elbow macaroni, then add to the finished ingredients.
Sort and wash beans. Place in a Dutch oven. Cover with water 2-inches above beans. Let soak 8 hours. Drain. Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion, green pepper and garlic. Saute until tender. Add beans, salt, pepper, chopped tomato, water and vinegar. Bring mixture to a boil. Cover, reduce heat and simmer 1 1/2 hours until beans are tender, stirring occasionally. Add tomato paste. Cook an additional 15 minutes. Serve over rice. Top each serving with tomato, green onions and yogurt.
Boil noodles until done. Brown hamburger; drain. Add spaghetti sauce, hamburger and noodles. Put in baking dish. Sprinkle Mozzarella cheese on top. Bake at 350° for 30 minutes or until cheese has browned.
Slice apples thin; add sugar and cinnamon. Place in bottom of baking dish. In separate bowl, mix brown sugar, oatmeal and butter. Sprinkle over apples. Bake at 375° for 30 to 35 minutes or until done.
Cream together the oleo and sugars. Add eggs and mix well. Add all other ingredients and stir together. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 8 to 10 minutes.
Preheat oven to 350°.	Grease and flour a 10-inch tube pan. In large mixing bowl cream butter, shortening and sugar. Add eggs one at a	time, mixing well after each one. Stir flour and baking powder together; add milk and flour alternately beginning and ending with milk. Add extract. Fold in peaches. Pour in a tube pan. Bake for 1 hour and 30 minutes or until	cake tester is	inserted in center and comes out clean. Cool completely in	pan. Remove and place on plate. Frost with Cream Cheese Frosting.
Sift dry ingredients and add pecans. Beat egg yolks until light combine with milk and melted shortening and add to dry ingredients, mixing just until smooth. Beat egg whites until stiff and fold in batter. Bake in hot waffle iron.
Mix dry ingredients, then onion. Add buttermilk and beaten eggs. Drop into hot cooking oil by teaspoonfuls.
Sift flour, baking powder and soda 3 times. Work shortening in flour mixture as for a biscuit. Add sugar, then the buttermilk and vanilla. Roll and cut. Bake at 375° for 8 to 12 minutes.
Blend all ingredients in blender. Pour into greased bowl and set bowl in pan of water. Bake at 350° for 35 to 45 minutes. Sprinkle with nutmeg.
In mixing bowl, beat cream cheese, ham, milk, onion, Worcestershire and dry mustard with electric mixer until fluffy. Fold in the chopped olives. Chill until ready to serve. If necessary, thin with additional milk. Garnish with sliced olives. Serve with potato chips or vegetables. Makes 1 1/2 cups dip.
Beat all ingredients together for a vegetable dip for deep frying. Very good for zucchini.
Put the first 3 ingredients in ice water and let set for 1 hour. Drain and add the pimento. Salt to taste, then set aside.