HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash, trim, peel and slice kohlrabi into cubes 1/2-inch square. Heat margarine in a saucepan or nonstick skillet. Add kohlrabi and saute about 2 minutes, stirring constantly. Add water, salt and sugar. Turn down heat. Cover tightly and cook about 10 minutes or until kohlrabi is tender.
Preheat oven to 400°. With knife, make 5 or 6 deep slits in the eggplant and place in a shallow baking dish. Roast for 45 minutes. When eggplant is cool, peel and chop the pulp.
Melt butter. Add vinegar, then other ingredients. Let simmer for a few minutes. This makes 1 quart. Leftover sauce keeps well in refrigerator.
Combine beaten egg, sugar, oil and zucchini. Mix together flour, cocoa, soda and salt; add to zucchini mixture. Mix well. Add vanilla and nuts. Spray (grease) 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Check with toothpick.
Place butter, sugar, eggs, sour cream and vanilla in large bowl. Mix 2 minutes at medium speed. Add flour, baking powder and soda. Beat 1 minute at low speed. Spread 1/2 of batter in greased 13 x 9 x 2-inch baking dish. Mix nuts, sugar and cinnamon. Sprinkle half mixture over batter. Sprinkle half of blueberries over batter. Drop remaining batter in mounds on top. Sprinkle remaining blueberries and cinnamon mixture over batter. Bake at 350° for 40 minutes. If frozen berries are used, increase baking time. Very good served warm.
Heat oven to 350°. Grease bottom of 13 x 9 x 2-inch pan. Heat 1/2 cup of the chocolate chips and the butter in heavy 1-quart saucepan over low heat, stirring until melted.
Mix sugar, salt and vinegar. Put cukes in a jar and add cold vinegar mixture to them.
Mix well and store in airtight container. For 1 cup, spoon 2 tablespoons of mix to 1 cup of hot water or mix to own taste.
Mix by hand peanut butter, sugar and cheese. Fold in Cool Whip. Pour in chocolate cookie crust. Garnish with additional Cool Whip. Grate chocolate for decoration.
Brown ground beef and drain. Place all ingredients in slow cooker and simmer 4 hours.
Pinch roast all over with fork. Crush garlic with seasonings and juices and add onion slices. Pour marinade over roast and marinate for 24 hours, turning several times. Bake at 325° until meat temp is 175° on meat thermometer. Bake covered first hour, then uncover for remainder of cook time.
Drain salmon; discard skin and bones and mash. Stir in eggs, fish juice and crumbs, blending well. Add seasonings and lemon juice, mixing well. Divide in 1/4 cup portions and shape in flat patties about 1/2-inch thick. Heat shortening sizzling hot in heavy skillet; lay in patties and brown on both sides to a rich golden color. Remove to a hot platter.
Mix eggs, vanilla and butter or margarine together well. Add sugar, then flour and blend well. Turn out on well floured pastry sheet. Flour top lightly. Roll out to desired thickness and cut with 2-inch cutter. Place on foiled, lightly buttered cookie sheet. Bake at 375° for 6 to 8 minutes. They will not be brown. Remove immediately from pan, placing on cooling racks and cool before storing in container. These are soft and great to snack on. Yields 6 to 8 dozen.
Soften cream cheese in bowl. Add sour cream. Add 2-3 Tablespoons of Lipton Onion Soup mix. Add 1-2 tsp. Worcestershire sauce. Add 2 Tablespoons lemon juice. Pinch of garlic powder. Add crabmeat. Mix together. Sprinkle top with grated cheese. Sprinkle with paprika. Bake 30 minutes at 350° Let stand to thicken before serving.
Put thawed dough on a lightly floured surface. Cover; let rest for 5 minutes. Line a 15 x 10-inch baking pan with heavy foil. Grease foil on bottom and up sides. Set pan aside. Roll dough into a 16 x 12-inch rectangle. Press dough onto bottom and sides with a fork. Let dough stand 5 minutes. Bake in a preheated 425° oven for about 10 minutes or until dough starts to brown. Let crust cool. Leave oven on. Heat oil in large skillet. Add sliced and separated thin onion rings, minced garlic, dried crushed basil, dried crushed oregano and crushed fennel seed. Cook, uncovered, over medium heat for 20 minutes or until onions are tender, but not brown, stirring often. Stir in peeled, seeded and chopped tomatoes. Cook, uncovered, 10 minutes, stirring often. Spread vegetable mixture over cooled crust. Sprinkle with shredded Mozzarella cheese. Arrange thin strips of peppers on top along with drained, sliced ripe olives. Bake in 425° oven for 12 to 15 minutes. Yield: 20 appetizers or 8 large servings.
Mix ingredients together. Let sit 2 to 3 hours in refrigerator. Serve with Doritos.
Mix milk, sugar and margarine. Bring to a boil. Boil exactly 5 minutes. Remove from heat and add vanilla. Cream until thick. Spread on chocolate sheet cake. Do not cook too hot and do not half recipe.
Add bread crumbs, salt, pepper and instant onion to water. Let stand for a few minutes. Add to beef with eggs and mix well. Shape into balls and bake in oven at 350° until almost done. Add gravy, 3/4 cup water, vinegar, brown sugar and green pepper. Bake for another 1/2 hour.
Mix all ingredients except shrimp. After soft, add in shrimp. Form into 2 balls. Roll into chopped salted nuts.
Mix the flour, nuts and margarine and press in a large, square baking pan. Bake 15 minutes at 350°.
Combine olive oil and butter in skillet and heat. Add onions and brown slowly for 10 minutes. Chop garlic and parsley together and add to onions, along with salt and pepper. Cover and cook for 10 minutes. Add green peppers and cook 5 minutes. Add canned and fresh tomatoes and cook slowly for 40 minutes. Add tomato paste, stir well and remove from heat. Add more salt, if necessary. Serve over pasta. Makes about 4 cups.
Cut pork into 1-inch cubes; coat with mixture of cornstarch, pepper and garlic powder. Heat oil in large skillet over medium-high heat. Add pork and brown on all sides. Remove pan from heat. Combine stir-fry sauce and water; stir into skillet. Cover and return pan to heat. Simmer 20 minutes, stirring once. Stir in onion and mixed vegetables. Bring to a boil; reduce heat and simmer, covered, for 12 minutes or until vegetables are tender. Serve over hot rice.
In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine the eggs and butter. Add to dry ingredients and mix well. Stir in chips. Transfer to greased 13 x 9-inch baking pan. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with candy bar pieces. Cool on a wire rack. Cut into bars. You may want to refrigerate before cutting.
Mix well with a wire whisk. Stir in corn and fry in a small amount of oil in a hot frying pan. Makes 6 pancakes.
Place cooked and boned chicken breasts in flat bakeware. Mix soup, sour cream and broth. Heat and pour over chicken. Top with cracker crumbs which have been tossed in melted oleo. Bake at 375° until crackers are browned.
Cut meat into 2 rib portions. For marinade, mix soy sauce, oil, lemon juice, brown sugar, garlic, ginger and 1/4 teaspoon pepper. Place ribs in a shallow baking dish. Pour marinade over. Cover. Refrigerate 4 to 6 hours, occasionally spooning marinade over.
Mix jello and boiling water; stir until well mixed. Add pie filling and pineapple; mix. Pour into bowl and let set until firm.
Place half of the bread which has been torn as for dressing in a 9 x 13-inch baking dish that has been well-greased. Combine celery, onion, green pepper, mayonnaise and chicken. Mix well. Spread over the bread pieces. Mix rest of ingredients together, mixing well and pour over the top. Place rest of bread on the top of that and place in refrigerator covered overnight or for several hours. Bake at 350° for 55 to 60 minutes or until done. If you want to you can put about 1/2 cup shredded Cheddar cheese over the top for about 15 minutes before it is done.
Drain juice from fruit cocktail. Stir sour cream into fruit. Stir in marshmallows. Add nuts if desired. Serve on lettuce leaf.
Boil potatoes until done. Cook eggs with potatoes; drain. Mix all ingredients together. Serve hot or cold.
Preheat oven to 375°. In 10-inch ovenproof skillet over medium-high heat, cook beef, garlic and onion for 5 minutes or until beef is well browned and liquid evaporates, stirring frequently. Add chili powder. Cook for 3 minutes, stirring constantly. Stir in tomato sauce and salt. Heat through. Remove from heat. Sprinkle corn evenly over chili mixture. Prepare cornbread batter according to package directions. Spoon batter over corn, spreading to edges of skillet. Bake 20 to 25 minutes or until cornbread is golden brown. Let cool in skillet on wire rack for a few minutes. Using knife, loosen cornbread from edge of skillet. Invert pie onto platter. Sprinkle with lots of cheese. Serve with salsa if you like.
Cream butter and sugar. Add eggs and beat well. Add graham cracker crumbs and baking powder. Beat well. Add milk, vanilla, coconut, pineapple and nuts. Beat until blended. Pour into 2 buttered 9-inch cake pans. Cake comes out of pans easier if waxed paper is used on bottom. Bake 35 to 40 minutes at 350°. Frost cake with brown sugar frosting.
Brown meat slowly; spoon off fat. Add remaining ingredients. Simmer, uncovered, 1/2 to 1 hour. Stir now and then. Cook lasagna noodles as directed.
Mix flour, sugar and cocoa; stir. Mix eggs and milk in with it. Keep stirring over low heat. Add vanilla and butter. Continue stirring until mixture thickens. Pour in cool pie crust. Cover tightly with Saran Wrap to keep top of pie smooth and creamy.
Combine peanut butter, margarine and powdered sugar with a pastry blender. Stir in crushed graham crackers. Mix well. Press in 9 x 13-inch pan. Melt chocolate chips and spread over bars. Cut into squares before chocolate sets.
Place ham in roasting pan covered with aluminum foil, skin side down. Place pineapple rings to cover top side of ham, secured with toothpicks. Pour honey over pineapple to fill holes in rings. Place cherries in holes, if desired. Bake at 400°, covered, until done.
Beat egg with fork in bowl. Add remaining ingredients; stir gently until mixed. Pack lightly in a greased 5 x 9 loaf pan. Bake at 350° for 50 to 60 minutes.
Brown hamburger, bacon and onion; drain. Add salt, ketchup, sugar, vinegar and mustard. Stir together. Add beans. Mix together and bake at 350° for 1/2 hour or can be placed in crock-pot and simmered until ready to eat.
Pour meal in bowl without sifting. Scald meal by pouring the boiling water over it and stirring to prevent lumps forming. Add the water slowly, beating all the while. Add salt and butter and let butter melt. Mix well and set aside to cool slightly. Add eggs, beaten with buttermilk and 1/2 teaspoon salt. Beat well. Pour into a greased baking dish. Set in hot oven at 450° and leave from 1/2 hour to 40 minutes or until mixture just sets and no longer shakes in the middle. Do not overcook. If properly baked, this is light and airy. Just like a souffle. Serve at once.
Wrap the meat in aluminum foil with the top left open. Put the cream of mushroom soup over the roast. Sprinkle onion soup over this. Salt and pepper. Wrap airtight and bake at 350° for 1 1/2 hours. Slice carrots and potatoes; spread them around roast. Bake for 1 more hour at 350°.
Press roll dough into a 9 x 13-inch baking pan to form crust, sealing edges. Brown sausage in skillet, stirring until crumbly; drain. Spoon over crust. Sprinkle with hash brown potatoes and Cheddar cheese. Beat eggs, milk, salt and pepper in mixer bowl until blended. Pour over potato layer. Sprinkle with Parmesan cheese. Bake at 400° until crust is golden brown and eggs are set. May substitute potatoes O'Brien for hash brown potatoes. May use any combination of cheeses. Yields 6 servings.
Simmer all vegetables together in large boiler. Simmer for about 45 minutes. Cook meat and drain well. Add to vegetables and continue to simmer for about 20 more minutes. Serves 6 to 8.
Layer 1 can of beans, 1/2 can of soup and 1/2 can of onion rings, then repeat, but save last 1/2 of onion rings until last 5 minutes. Bake for 15 to 20 minutes in a 350° oven.
Combine chicken, rice and pineapple. Blend remaining ingredients and mix into chicken mixture; chill.
Brown meat; drain. Place in casserole. Cut tomatoes into small pieces. Wash zucchini; cut off ends. Slice zucchini. Place zucchini, cup-up tomatoes and juice in browned meat. Cook, covered, in microwave until zucchini is tender-crisp. Drain kidney beans; add to casserole. Cover and heat until hot.
Mix flavor packets with sugar, oil and vinegar in small bowl and mix well to make dressing. Combine all other ingredients in large bowl and toss well. Pour dressing over salad when ready to serve.
Boil potato (peeled) and garlic until tender. Mash potato and garlic; add tahini or peanut butter, lemon juice, water, cumin and salt. Add cayenne pepper to your liking. Serve with salad and toasted pita wedges for dipping.
Cook in crock-pot until dark and thick, about 24 hours. Cook without lid for about 8 to 10 hours of the 24. Put into sterilized canning jars and seal. Boiling water bath 10 minutes.
Melt butter; add milk, sugar and cocoa. Bring to boil for 3 minutes. Remove from heat; add peanut butter, quick oats and vanilla. Mix well. Drop by spoonfuls onto wax paper. Let cool. Makes about 2 dozen.
Flatten crescent roll dough in 13 x 9-inch pan. Brown sausage; drain and spoon over roll dough. Sprinkle grated cheese over sausage. Mix eggs and milk until well blended and pour over cheese and sausage. Bake at 425° for about 20 minutes.
Melt margarine. Add to beaten eggs. Mix with brown sugar and flour. Add other ingredients. Cook at 300° for 45 to 55 minutes depending on size of pan. Let cool and cut.
In small bowl mix soups together (do not dilute). In baking dish (9 x 13-inch works great) mix chicken and mixed vegetables. Pour soup over and mix all together.
Spread ham in casserole dish. Layer potatoes over ham. Add salt and pepper to taste. Add water to soup; mix well. Spread over ham and potatoes. Slice onion; spread on top. Bake at 350° for 45 minutes or until potatoes are done.
In mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Top with Golden Lemon Topping. Chill 3 hours. Garnish as desired. Refrigerate leftovers.
Spread each slice of rye bread with dressing. Place 1/2 slice corned beef, 1 teaspoon sauerkraut and a small square of Swiss cheese on each slice. Place under broiler until cheese is melted and browned, about 2 to 3 minutes.
Separate biscuits and roll out or flatten. Put in muffin pan (grease muffin pan).
Cook macaroni as directed on package. Rinse in cold water and drain. Mix macaroni, salmon, cabbage, celery, green pepper and onion. Mix salt, pepper, oil and vinegar. Pour over macaroni mixture and toss. Cover and refrigerate 30 minutes.
Cut cookie dough into 9 each 1-inch slices. Cut each slice into quarters. Put each quarter slice into a little teacup muffin pan. Bake at 350° for 8 to 10 minutes. Let cool. While soft, press a Reese's peanut butter cup into the center of each cookie batter. The cookie makes a crust and they look like miniature chocolate pies. Makes 36 pieces. Chill in refrigerator before removing from muffin pans.
Cook carrots until tender; drain and cool. Cut onions and pepper; add to cooked carrots. Mix together tomato soup, sugar, oil and vinegar; pour over vegetables. Let stand overnight.
Melt, add and mix well the first 4 ingredients. Add 1 box confectioners sugar. Mix in milk. Work in 2nd box of confectioners sugar. Roll and slice.
Combine in a mixing bowl: 1 cup flour, salt, soda, brown sugar and rolled oats. Cut in butter until particles are fine. Reserve 1 cup. Press remaining mixture onto bottom of greased 8-inch square pan. Bake at 350° for 10 minutes.
Mix all ingredients together, except pork chops. Place mixture into a 13 x 9-inch baking pan. Place pork chops on top of mixture. Cover with foil and bake at 350° for 1 1/2 hours.
Cream crisco, sugar and eggs. Turn ingredients into greased bread pan. Bake in 350° oven for 40 minutes.
Combine the sweet potatoes and water in large saucepan. Cook over high heat until tender but not mushy. Drain well and allow to cool completely. When the sweet potatoes are cooled, add drained pineapple, raisins, coconut, and pecans. Mix well. Stir in salad dressing and mix well. Makes 6 to 8 servings.
Cook noodles and drain. Brown beef and pour off fat. Stir tomato sauce in beef. Combine cottage cheese and sour cream. Spread 1/2 of the noodles over with cheese mix, 1/2 beef, remaining noodles, rest of beef and tomatoes. Bake at 375° for 45 minutes.
In soup pot, heat stock to boiling. Add chicken breast and garlic and simmer, uncovered, about 30 minutes. Take garlic out and set aside. Remove chicken and allow to cool. Pick meat from bones and slice.
Heat oven to 375°. Combine butter flavor Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed with mixer until creamy. Beat egg into mixture. Combine flour, salt and baking soda and mix into creamed mixture until just blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonful of dough 3-inches apart onto ungreased baking sheet. Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Makes about 2 1/2 dozen.
Fry peeled and cubed potatoes in hot oil until as brown as you want. Add parsley flakes, onion, salt and pepper. Mix water, lemon juice and sugar. Add to potatoes. Cover to steam until all water is boiled away.
Mix ingredients together in double boiler. Stir until smooth. Pour into mold. Refrigerate 1 hour. Spread for party crackers.
Layer broccoli, cauliflower, soup and cheese in 9 X 13 dish. Melt oleo and mix in crackers. Spread mixture over layered mixture. Bake at 350 degrees for 1 hour.
Combine potatoes, onion, salt and broth in 2-quart casserole. Add parsley. Cook, covered, for 13 to 15 minutes or until potatoes are tender. Combine cornstarch with a small amount of cold milk; stir into potato mixture. Add remaining milk. Cook, uncovered, for about 3 minutes or until mixture comes to a boil and is piping hot. Stir once or twice during cooking. Serves 4.
Add all ingredients to a 1 1/2-quart covered casserole dish. Bake in a 350° oven for 45 minutes.
Mix well all dry ingredients. Add milk; mix well again. Start adding more confectioners sugar until solid form. Form into small loaves. Roll in confectioners sugar. Wrap with aluminum foil and refrigerate. These cakes also freeze well.
Mix together and pour into unbaked pie shell. Spoon crumbs over molasses mixture. Bake 10 minutes at 400°. Reduce temperature to 325° and bake until knife inserted in center comes out clean, 30 to 35 minutes.
In a large bowl combine cooked tortellini, onion, sweet peppers and olives. Combine rest of ingredients, except cheese. Pour over salad. Toss to coat. Cover. Chill 4 to 24 hours. When ready to serve, stir in cheese. Use slotted spoon to serve. Makes 12 to 14 side dish servings.
Mix cream cheese and Cheddar cheese together with a fork until thoroughly combined into a soft mixture. Add garlic and onion. Mix together and form into a ball. Roll ball in pecans and place on platter. Serve with crackers.
Beat eggs slightly. Add remaining ingredients. Stir well. Pour into unbaked pie shell. Bake 45 minutes at 350°. Serve plain or top with whipped cream.
Add 1 garlic clove to 1 jar ripe olives. Remove after 24 hours.
Combine all ingredients, except mushrooms, in large bowl. Mix well, then add mushrooms. Store in refrigerator overnight, stirring occasionally, so all mushrooms are soaked. Store in covered container for up to 2 days.
Boil potato in its jacket until tender; peel and mash. Add butter. Sift powdered sugar and sprinkle some on bread board. Work the remaining sugar into mashed potato. Roll this mixture onto waxed paper to 1/2-inch thickness. Spread with peanut butter and roll up. Wrap in waxed paper and chill for 2 hours and slice to desired thickness.
Mix together oleo, sugar and ritz crackers and press into 9 x 13 x 2 pan.
Mix well and cook until thoroughly done. Pour in a prepared pie shell. Cover with meringue and brown in oven for five minutes. Cool until ready eat.
Sift the flour, baking soda, cinnamon, cloves and nutmeg into a bowl. In a separate bowl, blend the oil and sugar. Beat in the egg and vanilla. Add dry ingredients alternately with applesauce to the creamed mixture, beating well after each addition. Pour mixture into a greased loaf pan. Bake at 350° for 1 hour or until knife inserted comes out clean.
Layer in large casserole pan, rice on bottom; mix soup, water and dry soup together and pour over rice. Place chicken on top and cover. Bake at 350° for 1 hour, uncover and bake 1/2 hour more.
Boil vinegar and sugar. Pour over cabbage and remaining ingredients and mix well. Let set for several hours before serving. Keeps well in refrigerator. The longer it sets the better it is.
Beat sugar and butter to a cream. Add flour, cocoa and cornflakes. Put in spoonfuls on a cookie sheet and bake at 180°C until done. Ice with chocolate icing when done.
Mix dry cake mix, egg and Cool Whip together. Place in the refrigerator until chilled. Make into 1-inch balls and roll in powdered sugar. Place on a lightly greased cookie sheet. Bake for 8 to 10 minutes at 325°.
Pour boiling water over oatmeal; set aside. Cream margarine with sugars; add eggs and beat. Add orange juice and vanilla; beat. Add dry ingredients to creamed mixture alternately with oatmeal. Fold in nuts. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 40 minutes.
Mix all together with enough flour for a not too stiff dough. Roll very thin.	Cut into squares and drop into boiling broth (either chicken or turkey broth). Cook over low heat for about 30 minutes. Cover	at first, then uncover. Stir often to keep from sticking.
Combine salsa and cheese. Cook over medium heat until cheese melts. Set aside 1 1/4 cups of mixture. Stir chicken in remaining sauce. Spoon chicken mixture onto tortillas. Roll up and place in greased 8-inch square pan; cover with foil. Bake at 375° for 15-20 minutes. Pour remaining sauce mixture over enchiladas. Serves 4.
Mix well spinach, almonds and mushrooms. Mix Italian sauce as directed on package. Add oil and vinegar; pour over spinach and serve. May let stand no more than 15 minutes.
Beat cream cheese and Cheddar cheese with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Refrigerate several hours. Garnish with chopped parsley and chopped red pepper. Serve with assorted crackers. Makes 2 cups.
Mix cake mix, pudding, condensed milk, eggs and butter for 2 minutes. Fold in brickle chips. Pour into Bundt or tube pan. Bake at 350° for 50-60 minutes. Cool 25 minutes in pan. Remove from pan and place on cooling rack. Drizzle glaze (recipe to follow) over the cooled cake. Sprinkle reserved brickle chips on top of glaze. Cake will be heavy and will sink when cooled.
Place bread crumbs in a 1 1/2 quart baking dish. Scald milk with butter and chocolate chips. Add to the scalded milk mixture the instant coffee, sugar, eggs, salt and almonds. Pour over bread crumbs in baking dish. Place baking dish in pan of hot water and bake in a 350° oven 40 to 45 minutes.
Make a sauce with the first 8 ingredients. Alternate layers of shrimp, onions and bay leaves. Pour sauce over top and chill overnight. Remove bay leaves and serve with crackers or on a bed of lettuce.
Beat eggs and sugar in a bowl for 2 minutes. Sift flour and soda together. Add to egg mixture. Beat 2 more minutes. Add remaining ingredients and mix well. Spoon into 2 greased and floured 5 x 9-inch loaf pans. Bake at 325° for 1 hour. Remove from pan and cool on rack.
Sift dry ingredients into a mixing bowl. Add egg and milk, beating until smooth. Pour into a heated 10-inch iron skillet in which 2 tablespoons shortening (or less) has been melted. Bake at 450° until browned the way you like it. If you want buttermilk cornbread, just add 1/4 teaspoon soda to the dry ingredients plus 1 1/2 cups buttermilk. Delicious either way. This is a longtime family favorite.
Dip steaks in flour and brown in oil; drain. Add undrained tomatoes, sauce and savory. Cover, simmer 25 minutes, stirring occasionally; add green pepper. Simmer 5 to 7 minutes more; serve with potatoes or noodles.