HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut tops off of peppers. Remove stems and set tops aside to use later. Clean out peppers. Brown ground beef and remove grease. Add onion, celery, rice, milk, egg, salt, pepper and chili powder to ground meat and mix well. Stuff peppers with mixture. In pot, combine tomato soup and water. Place pepper tops in bottom of pot and set stuffed peppers on top of them to prevent peppers from spilling. Cover and simmer on high for 2 hours. Spoon sauce over peppers when serving.
Preheat oven to 325°. Wash roast. Place in roast pan. Add wine, salt, pepper, garlic and Worcestershire sauce. Brush liquid mixture over roast. Cover and let set in refrigerator overnight. Remove from refrigerator. Peel and slice potatoes and carrots. Wash and slice mushrooms. Add to roast pan. Dice onion and add to roast. Cover and bake in a 325° oven from 1 1/2 to 2 hours or until meat and vegetables are tender.
Use 15 in x 11in baking dish (or two 10 x 12 dishes). Crumble cornbread into 5 quart mixing bowl. Add salt, pepper and celery salt. Add sage by rubbing together between palms of hands to separate. Mix well. Parboil celery and onion in a small amount of water until crisp tender. (Celery and onion combined yield about 4 cups after par-boiling.) Cool slightly; thoroughly mix into cornbread mixture. Divide mixture (6 to 7 cups each) evenly between two 5 quart mixing bowls. Break eggs into 2 different small bowls (3 eggs in each bowl); slightly beat eggs and add to each mixing bowl. Divide broth between bowls, mixing well. Mixture may be loose.
Mix margarine and sugars together; stir in eggs, then vanilla. Combine flour, salt and baking soda together; mix in oatmeal and chocolate chips. Bake on ungreased cookie sheet at 350° for about 10 minutes. For chewy cookies, remove when gloss has just left. Bake until golden for crispy cookies. Be sure to guard this dough well as it has a tendency to disappear before you can get it in the oven.
Combine 1 stick melted butter with chopped candy bars. Melt on low in the microwave. Cream sugar and the remaining 1/2 c. softened butter until fluffy. Add eggs one at a time beating well after each addition. Slowly add in skim milk alternately with flour and mix well after each addition. Stir in candy bar and butter mixture and pour into a well greased bundt pan.
Mix and sift dry ingredients. Add milk, egg and shortening. Bake in 8-inch square greased pan in a 350° oven for 20 minutes.
Finely chop carrot and onion. In a 12-inch skillet over medium heat in 1 tablespoon of oil, cook carrot and onion until tender, stirring occasionally. In a large bowl, mix carrot, ground meat, uncooked orzo, bread crumbs, salt, rosemary, egg and 1/4 cup of water. Shape mixture into 1 1/2-inch balls. In same skillet over medium-high heat in 2 tablespoons of oil, cook meatballs half at a time until browned. Remove to a bowl as they brown. Stir flour into 2 3/4 cups of water until smooth. Stir flour mixture and the vegetable bouillon into drippings in skillet; heat to boiling, stirring to loosen brown bits from bottom of skillet. Boil 1 minute.
Peel and cut apples. Melt butter in bowl. Add sugar, flour, walnuts and egg. Mix ingredients. Put cut apples in 9-inch round greased glass pan. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon cinnamon. Pour batter over apples. Bake at 350° for 45 to 60 minutes.
Saute onion, celery and pepper; add to soups. Cook spaghetti in chicken broth. Salt and pepper to taste. Take skin and bone out of chicken when chicken has boiled until tender. Layer spaghetti, chicken and soup mixture. Top with grated cheese. Bake 20 minutes or until bubbly at 350°.
Sift dry ingredients together. Put shortening, sugar, egg and vanilla in a large bowl and beat on high for 2 minutes. Add sour cream. Beat until blended. Add sifted flour mix. Beat well, about 1 1/2 minutes.
Preheat oven to 350. Spray 9 x 13 baking dish with Pam. Drain squash and mix it and above ingredients, except for 1/2 cup of Ritz crackers. Mix well in baking dish and add remaining Ritz crackers over the top of the casserole. Bake in oven until bubbling.
Fill flour tortillas with chicken pieces. Make soup mixture with next 5 ingredients and add to tortillas. Roll each filled tortilla and place in 9 x 12-inch pan side by side. Pour remaining soup mixture over top of all. Garnish with olives and more shredded cheese. Bake uncovered at 300° until hot through and through and cheese is melted.
Boil water; stir in sugar until dissolved. Boil gently, uncovered, 3 minutes. Remove from heat. Cool. Meanwhile, in blender, combine bananas and 1/2 of the pineapple juice; blend until smooth. Stir into cooled syrup. Stir in the remaining pineapple juice, orange juice, lemonade and lemon juice. Stir in vodka or rum. Turn into 9 x 13-inch plastic container and freeze.
Skin chicken. Mix eggs and milk together. Dip chicken into egg mixture, then cover with crumbs, pressing them into chicken. Brown in about 1-inch of Crisco in a skillet on both sides. Remove from skillet and put in baking pan. Sprinkle with salt, pepper and onion salt. Pour oil from skillet into baking pan; cover bottom of pan with about 1-inch of water. Cover and bake at 350° for about 1 hour or until when inserted with a fork, chicken breaks apart. Check occasionally while baking and if pan is dry, add a little water. The secret to my chicken is using Kellogg's crumbs, Crisco oil and don't overbake.
Dissolve gelatin in hot water. Refrigerate until thickened to consistency of unbeaten egg white, then whip until foamy. Beat in sour cream and mayonnaise until thoroughly blended. Fold in pecans, avocados, onion, celery, green pepper and salt. Pour into 1-quart mold. Refrigerate until firm. Unmold and garnish as desired. Serves 6 to 8.
Sift flour, sugar, salt and baking powder together in bowl. Add shortening and milk, unbeaten egg and flavoring all at once. Beat all ingredients together well with a rotary beater for 2 minutes. Pour in a greased pan and bake at 350° for 25 to 35 minutes.
Mix flour, salt and sugar in bowl. Bring oleo, water, shortening and cocoa to boil in pan. Add liquid ingredients to dry ingredients and mix well. Add eggs and mix well. Add baking soda to buttermilk and add to other ingredients. Mix well. Pour into a greased and floured cookie sheet. Bake at 350° for 20 minutes. Ice while still warm.
Shake mix and potatoes in Ziploc bag. When potatoes are well coated, bake at 425° in single layer on pan sprayed with Pam. Bake approximately 40 minutes until brown. Serve with Ranch dressing or chili dip.
Melt butter in small saucepan. Stir in syrup, marmalade and salt. Drizzle over popcorn in a large bowl; toss gently. Add coconut, almonds and dates. Toss gently until thoroughly blended. Pour into well-greased 13 x 9 x 2-inch baking pan. Bake 45 minutes at 300°. Stir halfway through baking time; remove from oven. Stir in raisins and cool in airtight container. Makes 2 3/4 quarts.
Mix until thick pudding and milk. Do not overstir because it will be too thin. Mix thoroughly. Fold in dairy topping. Add vanilla. In 9 x 13 x 2-inch pan, add layer of vanilla wafers, layer of bananas (sliced) and layer of pudding mixture.
Mix butter, cheese and flour with hands. Mix in Rice Krispies. Form into small balls and press down in pan with wet fork. Bake at 325° until tan in color.
Heat oven to 325°. Grease and flour 10-inch tube pan. In large bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Cut up yams; add to creamed mixture, beating until well mixed. Lightly spoon flour into measuring cup; level off. Add flour, cinnamon, soda and nutmeg; mix well. By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan; spread evenly. Bake at 325° for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes. Invert onto serving plate. Cool completely.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onions in a casserole dish. Cover and bake at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 more minutes. Serves 6.
Cook broccoli (no salt); place in casserole dish. Stir soup and cheese. Gradually add milk, mayonnaise and beaten egg. Stir until blended. Pour over broccoli. Top with browned bread crumbs. (Can be made ahead.) Bake at 350° for 45 minutes in a 10 x 6 x 1 1/2-inch dish.
Combine first 5 ingredients and cook over low heat until thick (stir constantly). Cool. Add remaining ingredients, folding in whipped cream last.
Combine first 5 ingredients in heavy pan, stirring constantly until smooth and thick; cool. Fold in Cool Whip. Serve with fresh fruit.
Combine sugar, flour and salt. Add eggs, vanilla and milk, then add melted butter and syrup. Pour in unbaked pie shell and cover top with pecans. Bake one hour at 350°.
Cream butter and sugar gradually; add vanilla. Sift flour, salt and soda together. Add the eggs, one at a time, to the batter mixture. Add flour and milk alternately using some flour last. Pour half of mixture into 2 greased and floured cake pans. Bake at 300° until done.
Cook green beans about 6 minutes until tender but crisp. Drain well and chill. If chicken has skin on it, remove and then cut meat into bite-size pieces. Set aside and chill. Shell and devein shrimp; chill.
Mix all ingredients in large frying pan on medium until cheese is melted. Pour	into 2 quart casserole. Top with seasoning mix and dot with butter. Bake at 325° for 20 to 30 minutes.
Coat a soup pot with nonstick cooking spray. Add the mushrooms and saute over high heat for 5 minutes or until soft, stirring frequently. Add the chicken broth, onion powder and pepper; bring to a boil, then reduce heat to medium-low.
Melt margarine, then blend with brown sugar. Beat in eggs. Add flour, soda and salt. Mix in vanilla. Stir in chips and nuts. Bake in a 9 x 13-inch greased and floured pan. Bake at 350° for 25 to 30 minutes.
Heat oven to 375°. Mix together ingredients to form soft dough. Roll into 1-inch balls. Place on a greased cookie sheet; press cookies with a fork and then bake 9 to 11 minutes. Cool and store in airtight container. Makes 4 dozen.
Combine the brown sugar, flour and salt. Cut in (with pastry blender or 2 knives) the cold margarine. (Reserve 1 cup of this mixture for the topping.) Add the baking soda, milk and egg; beat for 2 minutes. Pour into a greased and floured 9 x 13-inch pan. Sprinkle with reserved topping, Heath bar pieces and nuts. Bake at 350° for 35 minutes.
Mix all ingredients and turn into a greased casserole dish. Bake at 350° for 30 minutes.
Mix gelatin and water until dissolved. Add fruit and blend and then add nuts. Pour 1/2 of mixture into a 9 x 13-inch pan and chill. Reserve remaining mixture at room temperature. After bottom is set, spread with yogurt. Top with remaining gelatin mixture. Chill until firm. Serves 12.
In a 4 to 6-cup glass container, stir together peanuts, sugar, syrup and dash of salt. Microwave 4 minutes on High power. Stir well and microwave 3 minutes. Add margarine and blend well. Now microwave 2 minutes or until peanuts are golden brown. Add vanilla and baking soda. Gently stir until light and foamy. Pour mixture onto greased cookie sheet. Use margarine to grease cookie sheet. Do not use nonstick spray products. Let cool and break into pieces.
Mix flour and margarine together; set aside. Then mix egg yolks, vinegar and water together. Add this to flour and margarine. Add a little more flour as needed. Cut dough into three pieces and chill overnight or at least two hours. Roll dough fairly thin on lightly floured board. Sprinkle with crushed graham crackers; next with grated apples, then sprinkle sugar, cinnamon and a little flour, chopped nuts and bits of butter. Roll like a jelly roll. Bake at 375° on ungreased baking sheet about 30 minutes.
Preheat oven to 350°. In large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake for 1 hour or until done.
Crush crackers with rolling pin. Mix egg and milk. Dip steaks in eggs. Sprinkle with Johnny's seasoning. Cover both sides with crushed crackers. Brown steaks in hot oil then simmer on low for 40 minutes (covered).
Mix oregano, salt, paprika and garlic together. Sprinkle over chicken. Bake at 350° for 30 minutes, then add the bouillon cubes and mushrooms. Bake 20 minutes longer. Add cheese and bake 15 minutes more.
Fry sausage and cut into bite-sized pieces. Arrange bread in a greased 9 X 13 inch casserole dish. Cover with cheese. Scatter sausage pieces over cheese.
Heat butter in saucepan. Add flour; cook over low heat, stirring constantly for 8 to 10 minutes. Do not allow mixture to brown. Slowly add hot milk to butter-flour mixture, stirring constantly with a whisk until sauce is thickened and smooth; simmer for 5 minutes. Strain and keep warm.
Mix by hand and spoon into a well-greased muffin pan; bake as other biscuits.
Mix tea with sugar and fruit juices. Chill well. Just before serving, add ginger ale, orange slices and cherries. Makes 10 quarts. Serves 75.
Mix all ingredients until blended. Pour into a tube cake pan. Bake about 1 hour and 15 minutes at 350°.
Melt oleo. Add coconut and pecans. Lightly brown; set aside. Combine cream cheese and Eagle Brand milk with mixer. Fold in Cool Whip. Put 1/4 of the mixture into each pie shell. Drizzle 1/4 jar caramel topping on each pie, then sprinkle coconut mixture over. Repeat layers. Freeze.
Cut broccoli and cauliflower in bite-size pieces. Blanch (cook briefly); drain and add salt. Mix them with the diluted soup, crushed crackers and cheese and turn into a greased casserole dish. Bake, uncovered, at 350° until the vegetables are tender.
Heat cream to boiling. Reduce heat to medium. Stir in 1/4 cup Parmesan. Add butter, a little at a time, stirring as you add. Add salt and pepper. Makes 1 1/4 cups sauce, enough for 1/2 pound of pasta. Sprinkle the other 1/4 cup Parmesan over pasta.
Cream butter and sugar; add eggs. Add spices to flour. Add soda to buttermilk and add alternately with flour mix. Makes 4 layers. Bake at 325°.
Put all ingredients in freezer can; fill can to line with milk. Makes 1 gallon.
Mix & bake at 350° in 3, 8-inch pans (greased & floured) for 25 to 30 min.
Mix first 5 ingredients and pour over rye bread in a 9 x 13-inch pan. Top with Swiss cheese. Bake at 350° until cheese is melted. Serve with mustard.
Place all ingredients in a bowl and mix by hand until blended. Pour in ungreased 9 x 9-inch pan and bake at 350° for 40 minutes. Frost with butter icing or dust with powdered sugar.
Cook potatoes in their jackets in boiling water with 1 teaspoon salt in covered saucepan until fork tender, about 35 minutes. Peel and dice or partially mash potatoes. In small skillet, fry bacon until crisp. Add diced onion and saute until tender but not brown. In bowl, mix cornstarch or flour, sugar, 1 teaspoon salt and the pepper. Stir in vinegar and water until smooth. Add to bacon; simmer, stirring until thickened. Pour hot dressing over potatoes and add 1/4 cup minced onion, parsley, celery seeds and radishes. Serve lightly tossed and garnished with celery leaves.
Combine crumbs and margarine. Press into 13 x 9-inch pan. Gradually add cream of coconut to cream cheese. Mix well until blended with electric mixer. Stir in run, fold in whipped topping, pineapple, cherries and nuts. Spread over crust and sprinkle with toasted coconut. Chill several hours or overnight.
Pour milk into bowl. Add pudding mix. With wire whisk, beat until well blended, 1 to 2 minutes. Stir in bananas and walnuts. Pour into dessert dishes. Pudding will be soft-set and ready to eat in 5 minutes. Makes 4 servings.
Mix water and sugar; boil until forms a hard ball when rolled between fingers (or dropped in cool water). Pour over beaten egg whites. Add vanilla flavor; beat well. Add nuts. Drop on wax paper.
In small mixing bowl, mix together flour, salt; add shortening. Beat with electric mixer on low speed until pieces are the size of small peas (15 seconds). Add water; beat on low just until moistened (10 to 15 seconds). Form dough into 2 balls. Makes 2 (9-inch) single crusts or 1 (9-inch) double crust. Roll out to fit pie pan.
Sift flour, baking powder, salt and sugar together. Add cornmeal and mix well. Beat egg. Add milk and shortening to dry ingredients; mix. Bake in muffin pans 25 to 30 minutes at 350° to 400°.
Grind first 4 ingredients and add a handful of salt. Let stand overnight. Next day, drain through colander. Add next 5 ingredients. Boil 1/2 hour, then seal in jars.
Crush cookies and mix with butter. Put in bottom of 8 x 8-inch dish. Chop dates and cook in water with salt until soft. While hot, add marshmallows and nuts. Spread this over cookie crust and chill. Whip cream with vanilla. Spread over date mixture. Sprinkle crushed crumbs over top for garnish. Chill overnight. Freezes and keeps well.
Brown ground beef, pepper and onion together in a large pot. Add all other ingredients. Simmer for approximately 1 hour.
Cream sugar with oleo. Add salt and vanilla. Combine soda, baking powder and flour; set aside. Add eggs, one at a time, alternately with dry ingredients and sour cream. Refrigerate dough for at least 6 hours, preferably overnight, covered. Grease cookie sheet. Preheat oven to 350°. Roll out dough on heavily floured surface; sprinkle flour all over the top so you can work with dough. (It will be very sticky, so be generous with flour.) Roll out to desired thickness (about 1/4-inch); use cookie cutters. Bake for 8 minutes, or until bottoms of cookies are barely brown. Be careful not to overbake.
Preheat oven to 350°. Grease and flour 9-inch cast-iron skillet. Mix 4 cups of flour with baking powder, baking soda, salt, sugar and caraway seed. Stir in currants or raisins, making sure they are separated. Add buttermilk all at once; mix with fork to form a dough. Sprinkle approximately 1/4 cup of remaining flour on your work surface. Turn out the dough; knead for 5 minutes, until dough is smooth. Use only enough of remaining flour to prevent dough from sticking. Form dough into smooth, round loaf; press into the pan. Cut a cross 1/2-inch deep, across the top of the dough with a sharp knife or razor blade. Bake for 1 hour, until loaf is lightly browned and sounds hollow. Remove bread to a wire rack. Rub top with butter; dust with sugar. Cool 8 hours before serving.
In a large saucepan, saute meat, onions and green pepper. Add peas, corn, green beans, oregano, bay leaf, salt, pepper, tomatoes, Pure, Worcestershire, soy sauce and enough water to cover. Simmer, uncovered, about 45 minutes.
Gently stir salt into thinly sliced cucumbers; cover with ice cubes. Let stand 2 to 3 hours or until cucumbers are crisp and cold. Add more ice if it melts. Drain; add onions. Combine remaining ingredients; bring quickly to a boil and boil 10 minutes. Add cucumber and onion slices and bring to boiling point. Pack at once in hot jars. Adjust lids. Process in boiling water, 212°, for 30 minutes. Remove jars from canners and complete seals. Makes 8 pints.
Bake cornbread; cool. Then cut or crumble into bowl. Chop tomato, onion and bell pepper into bowl with bread. Add jalapeno and cheese and crumble bacon. Mix well with plenty of mayonnaise (about 1 pint) and chill.
Boil potatoes; peel while hot. Cream butter; add eggs and beat well. Add sugar and mix well. Put in potatoes, evaporated milk, milk, cinnamon and coconut; mix well. Pour into pie crust. Top with second crust. Make small slits or poke holes with fork in top crust; sprinkle with mixture of sugar and cinnamon. Bake at 350° for 30 to 45 minutes or until crust is brown. Makes 2 pies.
Prepare cake mix according to directions and add 1/2 cup creme de menthe to the batter. Bake as directed. Cool 15 minutes. Cake will still be warm, but not hot.	Spread the jar of	chocolate fudge ice cream topping on top of the cake. Put in refrigerator. When cool, mix one carton of Cool Whip and 1 tablespoon	creme de menthe together and frost the cake with this. Return to the refrigerator.
Melt butter; add brown sugar, egg and vanilla. Beat until fluffy. Sift together flour, baking powder and salt and add to first mixture. Mix in chocolate bits and nuts. Spread in an 8-inch pan. Bake at 350° no longer than 30 minutes. Cut into squares when cool.
Cook rotini; rinse and drain. In a large bowl, put rotini, mixed vegetables, bacon bits, Italian dressing, salt, pepper and Parmesan cheese. Mix well and chill for at least 1 hour before serving. Serves 8 to 10.
Cook ground beef and chopped onion in small amount of fat in a heavy skillet. Cook very slowly until the meat turns white. Drain off accumulated fat. Add remaining ingredients and mix well. Put into a casserole dish and bake at 350° for 30 minutes.
Mix mandarin sections with sugar and almonds, chill thoroughly. Serve as side dish for ham, pork or curry, or as a topping for waffles, pancakes or ice cream.
Melt butter. Use the paper to grease pan prepared for the treats when finished. Melt marshmallows. Once melted, pour box of Rice Krispies in and stir until blended well. Put in pan that's greased, then spread out treats. Wait 30 minutes, then cut into desired figures.
Mix all together. Pour into prepared cracker crust. Refrigerate 12 hours. Servings: 8.
Thaw fish fillets enough to separate. Arrange in baking dish; sprinkle with lemon juice and seasoned salt. Combine soup and milk in bowl; mix well. Spread over fish. Sprinkle with stuffing mix and cheese; dot with butter. Bake at 350° for 20 to 30 minutes or until fish flakes easily. Yield: 4 servings.
Mix flour with spices, roll chicken in seasoned flour and brown chicken in hot oil. Add onions and mushrooms. Cover with 2 cans beer, lower heat and simmer for 1/2 hour to 45 minutes, until chicken is tender. Remove chicken. Thicken liquid with 1 to 2 tablespoons cornstarch in 1/2 cup water. (Add more water, if needed, during cooking chicken.) Serve over rice or with mashed potatoes.
Preheat oven to 350°. Mix vinegar and soda in a small cup and let stand. Cream sugar, shortening and eggs. Make a paste of the cocoa and a little food color. Add to creamed mixture, then add rest of coloring. Add buttermilk, salt and cake flour alternately, then add the vanilla. Stir the soda and vinegar, then add. Mix well and pour into two oiled 8-inch layer pans. Bake at 350° for 30 minutes. Cool and split each layer in half. Spread icing between layers and on top and sides.
Beat cream cheese until smooth. Blend in next five ingredients. Chill 1 hour or until serving time. Serve with crackers.
Preheat oven to 350°. Grease tube pan with cooking spray and put a layer of pecans in the bottom of the pan (optional) and set aside. Put 2/3 cup sugar and cinnamon in a gallon size plastic bag and set aside. Melt the butter and 2/3 cup sugar over low heat. Open 2 cans of biscuits and cut into quarters. Place cut biscuits in the tube pan and pour half of butter and sugar mixture over coated biscuits. Repeat with the other 2 cans of biscuits and remaining butter/sugar mixture over coated biscuits. Pour any remaining cinnamon sugar on top of biscuits. Bake at 350° for 30 to 40 minutes or until golden brown. When done, immediately invert on a serving plate. Serves 8 to 12 people.
Combine ingredients, except parsley. Blend thoroughly, then add parsley. Yields approximately 1/2 cup. Spread over meat.
Rinse peas and carrots under cold water and drain. Melt margarine in a 2-quart saucepan and stir in the flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat and stir in broth and milk. Heat to boiling, stirring constantly. Boil 1 minute. Stir in meat and vegetables. Remove from heat.
Dissolve Jell-O in hot water. Add Bubble-Up and pineapple juice. Chill until syrupy. Add remaining ingredients. Chill.
Cut package of rolls in half (whole package at once). Put bottom half back into pan. Mix margarine, poppy seed, Worcestershire sauce, mustard and onion together. Spread bottom half of rolls with half of the mixture. Put ham and cheese over this. Spread mixture on underside of top half and put this over bottom half. Put in preheated oven (350° to 400°) for 10 minutes. Cut rolls apart and serve.
Mix dressing, soup mix and preserves. Pour mixture over chicken and bake at 350° until chicken is tender. Baste every 15 minutes.