HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Cut each pita horizontally in half. Cut each half into quarters. Arrange pieces cut-side up on a cookie sheet. Bake until golden brown, 5 to 6 minutes. Remove, but keep oven on. Gently rub tops of pita quarters with garlic cloves taking care not to break pitas. Arrange them on an ovenproof plate. In medium bowl, combine tomatoes, Mozzarella, parsley, vinegar, basil, salt and red pepper flakes. Spoon mixture onto pita pieces. Bake until cheese melts, about 5 minutes.
Prepare brownie mix, and bake according to package directions in a 13 x 9 x 2-inch pan. Let cool and crumble. Prepare pudding mix according to package directions, omitting chilling. Place one-third of crumbled brownies in bottom of a 3-quart trifle dish. Top with one-third each of pudding, whipped topping and candy. Repeat layers twice with remaining ingredients, ending with candy. Chill 8 hours. Yields 16 to 18 servings.
Combine brown sugar, pecans, and cinnamon; set aside. Combine flour, sugar, baking powder, and salt. In another bowl, mix together milk, oil, egg, and apples. Add to dry ingredients (flour, etc.) and stir until everything is just moistened. Fill paper muffin cups 3/4 full, then top with brown sugar/nut mixture. Bake for 20 minutes at 400°.
Finely shred zucchini; set aside. Cream the sugar and oil; add eggs, zucchini and vanilla. Mix well. Combine flour, cinnamon, salt, baking soda and baking powder; mix well. Add raisins and walnuts into dry ingredients. Combine with zucchini mixture; mix well. Pour into two 9 x 5-inch, greased and floured pans. Bake at 350° for 1 hour. Let stand 10 minutes, then turn out on wire rack to cool. Enjoy.
Brown chicken in hot oil in a large Dutch oven. Remove chicken and set aside. Add onions and garlic. Saute until tender. Add tomatoes and 1/2 teaspoon of salt. Return chicken to Dutch oven. Cover and simmer 30 minutes. Stir in rice, oregano and 1/2 teaspoon of salt. Dissolve saffron in boiling water. Pour over chicken and cover. Simmer 25 minutes. Saute shrimp in garlic butter until pink (few minutes). Saute scallops in garlic butter for 2 to 3 minutes.
Slice bread in 1/2 to 3/4-inch pieces. Butter each and sprinkle with garlic powder. Top with cheeses and broil, just until melted. Serve.
Mix sugar, flour and salt in bowl. In saucepan, bring to boil the shortening, margarine, water and cocoa. Pour over the flour mixture while still hot. Add the buttermilk, eggs, soda and vanilla. Pour batter into a large greased sheet cake pan and bake at 350° for 15 minutes.
Mix all together in casserole bowl and bake at 350° for one hour with cover on, then for the last 10 minutes with cover off.
Preheat oven to 325°. Mix crab meat, butter and cheese. Spread on split muffins. Cut into 1/4 wedges. Place quarters on a baking sheet. Bake for 15 to 20 minutes or until bubbly and browned. Serve hot.
Cut biscuits in fourths. Mix granulated sugar and 2 teaspoons cinnamon in pie pan or plastic bag. Roll biscuit quarters in cinnamon/sugar and drop in buttered tube pan. Set aside. Melt margarine and add brown sugar and 2 1/2 teaspoons cinnamon. Mix together and pour this mixture over biscuits in tube pan. Bake for 35 minutes. Turn out of pan while hot. Best served warm. Pull sections right off the loaf.
Pat sugar cookie dough into a pizza pan. Bake until golden brown. Set aside to cool. Mix the Cool Whip, cream cheese and sugar together until well blended. Spread over sugar cookie dough. Slice fruit. Top Cool Whip mixture with fruit slices. Sprinkle powdered sugar over fruit. Chill and serve.
Stir whipped topping, yogurt and gelatin in large bowl until smooth. Stir in cake cubes. Spoon mixture into 8-inch square pan. Freeze 3 hours or until firm. Cut into squares. Store leftover dessert in freezer. Makes 12 servings. Nutrition information per serving: 110 calories, 2.5 gm fat, 0 mg cholesterol, 95 mg sodium, 19 gm carbohydrate, 0 gm dietary fiber, 3 gm protein.
Fry sausage and ground meat. Drain and add cheese to meat mixture. Mix together and spread on cocktail bread. Bake at 350° for 20 minutes.
In the bottom of a pretty, deep glass dish, put the ladyfingers, then pour the sherry over them. Add the fruit cocktail. Mix up the Jell-O as directed on the package, then pour over mixture in dish. Prepare pudding mix as directed. When Jell-O has set, put pudding on top of Jell-O. Prepare custard powder (any custard recipe) or Vallergas has custard powder. When custard thickens, add sliced banana and put this on top of pudding. When this is done, top with fresh whipped cream (any cream will do). You may finish it off with fresh strawberries on top and colored cake confetti.
Remove stems from grapes and crush. Place in large pan. Add 1/2 cup water. Bring to a boil and simmer until grapes are fully cooked (stir occasionally). Strain cooked grapes, saving juice. Measure 4 cups of juice. Stir in sugar and add margarine. Bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir in fruit pectin and boil for 1 minute, stirring constantly. Immediately fill scalded jars with hot jelly mixture. Cover and seal jars.
Combine and cook over medium heat, stirring constantly, for 3 to 5 minutes. The dough will be done when it pulls away from the pan and forms a ball. Remove from pan. Cool slightly and knead. Keeps a long time in an airtight container. If it dries, have kids dampen hands before playing.
Drain clams, save liquid and chop clams. Fry salt pork or bacon until lightly brown. Add onion and cook until tender. Add liquid, potatoes and seasonings. Cook 15 minutes until potatoes are tender. Add milk and heat thoroughly, but don't boil. Stir in chopped clams and warm gently, 2 to 5 minutes.
Combine first 5 ingredients. Add milk, egg and oil. Mix until just moistened. Fold in blueberries. Fill 12 greased medium-size muffin tins 2/3 full. Bake in preheated 425° oven about 20 to 25 minutes.
Saute spinach in olive oil with garlic. Add salt and pepper. Cover and cook on medium heat until tender (about 10 minutes). Turn into casserole dish. Cover with yogurt. Serve.
Mix pudding and milk together. Add ice cream. Pour into crust and top with Cool Whip.
Heat oven to 325°. Grease a shallow 3 1/2 to 4-quart baking dish. Bring a large pot of boiling water to a boil. Add macaroni and cook 10 to 12 minutes, until tender. Stir in broccoli, then immediately drain macaroni and broccoli in colander. Squeeze cheese packets into same pot. Stir in milk and soup until blended. Stir in drained macaroni and broccoli, and then sausage. Put in prepared baking dish and cover. Bake covered, 35 to 45 minutes until bubbly around edges. Makes 12 servings.
Place ingredients in casserole dish in layers. Mix soup and water and pour over other ingredients. Bake at 325° about 1 hour or until rice is done.
Heat oil in the wok and stir-fry the green peppers 1 to 2 minutes. Then stir-fry the onions. Push aside. Stir-fry the steak 3 to 4 minutes. Return the green peppers and onions to the steak in the wok. Stir the cornstarch mixture, broth and soy sauce into the steak and peppers. Heat until the sauce is thickened and clear. Serve at once with rice.
Mix the 3 ingredients and roll into small balls. Place on an ungreased cookie sheet and press the tops with a fork. Bake at 350° for 8 minutes. For best results, let the cookies cool on the cookie sheet. It only makes about 1 dozen cookies, but they are delicious and easy!
Mix together. Pour in unbaked crust and bake at 350° for 50 minutes.
In saucepan, cook onion and mushrooms in butter until onion is tender. Blend in soup and milk; add remaining ingredients. Heat; stir now and then. Serve over toast, biscuits, or mashed potatoes. 4 servings.
Brown hamburger with a little garlic salt and pepper. Add remaining ingredients, except for cheese. Simmer 10 minutes. Add cheese until melted. Serve hot with Fritos.
Saute rice and garlic in the butter until golden brown. Put in a 2-quart casserole. Stir in remaining ingredients. Bake at 350° for about 1 hour. May be doubled.
Dissolve Jell-O in boiling water. Add lemon juice and onion juice. Chill until it starts to congeal. Add whipped cream or Cool Whip, mayonnaise and cucumber; fold in lightly. Congeal. Yields 8 servings.
Trim fat from meat; slice into 3 sections. Spray a Dutch oven with Pam and brown meat on all sides over medium-high heat. Add stewed tomatoes, onion, garlic, bouillon, wine, basil and pepper. Simmer in 350° oven covered for 1 1/2 hours. Cut potatoes in halves (or quarters if large) and add with carrots and celery to meat. Simmer covered for an additional 40 to 50 minutes or until meat and vegetables are tender. Remove meat and vegetables and keep warm. Mix water and cornstarch and add to pan juices, cooking and stirring until thick. Spoon gravy over meat and over vegetables and serve.
Brown rice in oil halfway. Add onion and pepper and finish browning. Dissolve chicken broth with water. Add to rice, also tomato sauce and seasonings. Add approximately 2 cups more water to cover rice. Bring to a boil, then reduce heat and cook for 15 to 20 minutes. Let sit 5 minutes.
Mix ingredients all together. Grease an oblong 9 x 13-inch pan. Pour mixture into pan. Bake at 350° for 20 to 25 minutes or until golden brown. Cut into squares when cooled.
Soak beans overnight; drain. Add water to cover and soda. Bring to boil; drain. Rinse with warm water; cover with more water. Add salt and cook 45 minutes or until done. Do not drain; add brown sugar and place bacon on top. Bake at 350° for 45 minutes.
Hand whisk mayonnaise, lemon juice and pepper until fluffy; add remaining ingredients and gently mix with 2 large spoons. Chill well before serving. (Measurement of all ingredients are subject to your own taste.)
Cook squash and onion in enough water for simmering, about 1 1/2 cups until tender. Drain, reserving 1 cup liquid. Mix all ingredients lightly; place in 2-quart buttered casserole dish. Bake at 350° for 30 minutes or until light golden brown. Yields 6 to 8 servings.
Blend cheeses; add celery, onion, cayenne and salad dressing. Chill. Form into small balls. Roll in nuts.
Mix vanilla wafers, coconut and pecans. Add Eagle Brand milk and rum flavoring; mix well. Chill for 4 hours. Roll into 1-inch balls. Roll each ball in the powdered sugar.
Sift flour and sugar. Bring margarine, cocoa and Coke to a boil. Mix boiled mixture with sifted ingredients, then add the buttermilk, baking soda, vanilla and eggs. Stir in marshmallows. Bake at 350° for 40 minutes.
Brown chicken. Place in casserole. Prepare onion soup mix and pour over chicken. Add rice. Cover and bake at 350° for about 1 hour.
Combine eggs; add sugar, melted butter and allspice. Fold in grated raw sweet potatoes. Pour into unbaked pie shell. Bake in a 350° oven for 45 minutes or until set. Cool and serve with whipped topping.
Saute the first 3 ingredients in butter or oleo. Add the pimento, 1 stick melted oleo, soup, Cheez Whiz, chicken, spaghetti and pecans. Top with cheese. Bake at 350° for 40 minutes.
Melt the caramels and cream in double boiler. Mix the oatmeal, flour, brown sugar, baking soda and butter together. Take half of mixture; pat in a 9 x 13-inch pan. Bake at 350° for 5 minutes. Don't overbake. Drizzle caramel mixture over crust. Sprinkle the chocolate chips over the caramel mixture, then put rest of flour mixture over chips. Bake another 5 minutes. Cool.
Blend butter and flour together. Add milk and boil until thickened. Add seasonings and cheese and continue to heat, stirring constantly, until cheese is melted.
In a 3-quart bowl, cook sugar, syrup and water on High for 12 to 13 minutes (until it spins a fine thread). Add salt to egg whites and beat on High until stiff. Slowly pour syrup mixture in a thin stream into egg whites, beating constantly, until mixture loses its shine and thickens. Stir in vanilla and nuts. Drop by teaspoons at once on waxed paper.
Cream butter, shortening and sugar until creamy. Add eggs 1 at a time, beating well after each addition. Sift dry ingredients. Add milk and sour cream to creamed mixture. Add lemon flavoring. Pour into a greased and floured tube pan. Bake in preheated oven at 300° for 1 hour and 30 minutes.
Spread each ingredient in order given in a greased and floured 9 x 13 x 2-inch baking dish. Bake about 1 hour at 325°.
On each burrito, spread 1 tablespoon sour cream and 1 or 2 tablespoons of salsa. Put ham and cheese on top. Roll burritos and cook for 10 minutes at 400°.
Mix together with hands, then roll like pie dough. Then cut in rounds and put jelly in middle and fold over like a half moon shape. Pack down around edge with fork. Bake at 350° for 10 to 12 minutes.
Mix in order given, adding all dry ingredients sifted together. Bake in a 9 x 9-inch pan at 350° for 35 minutes.
In medium saucepan, cook soup, cheese, milk and tuna until warm and cheese is melted. Prepare and drain shells.
Bake cake as directed in 2 round cake pans. Cool and cut each layer in half, making 4 layers.
Brown beef and drain excess fat; cool well. Combine lettuce, onion, cheese and tomatoes. Mix well. Crush chips into bite-size pieces. Stir in chips and beef. Just before serving, combine Catalina and taco sauce. Pour over salad. Mix well.
Mix sugar and butter. Add egg and flavoring. Mix thoroughly. Measure flour by dipping method or by sifting. Stir dry ingredients together and blend in. Chill 2 to 3 hours. Roll or roll into balls and press with glass greased and dipped in sugar on lightly greased baking sheet. Bake at 375° for 7 to 8 minutes or until lightly browned. Makes 5 dozen.
Place breasts in scrambled egg mixture and dip in bread crumbs to coat. In a skillet, brown in butter. Place in a 9x13-inch baking dish and pour soup over breaded chicken. Cover with tin foil and bake at 350° for 35-40 minutes. Remove foil and sprinkle onions on top of chicken. Bake, uncovered, for 10 more minutes.
In a large casserole with a tight cover, combine wine, mushroom soup and onion soup mix. Mix well. Add meat. Bake, covered, at 325° for 2 1/2 hours. Add carrots and onions. Cook about 45 minutes. If gravy is thin, add flour or cornstarch. If pale, add Gravy Master. Can be made ahead and freezes well. (Can be cooked in crock-pot.)
Melt caramels and cream over medium heat. Heat and set aside. In another bowl, combine cake mix, cream, melted margarine and nuts. Press 1/2 mix in 9 x 13-inch pan and bake at 350° for 6 minutes. Sprinkle chocolate chips over cake and pour melted caramels over chips, then crumble the remaining cake mixture over caramels. Bake at 350° for 15 to 20 minutes more.
In skillet brown chicken on both sides in 1 spoon of butter. Cook broccoli and mushrooms in other spoon of butter until tender. Stir in soup, milk and mustard. Heat to boiling; return chicken to skillet. Cover and cook for about 15 minutes. Serve over noodles.
Blend thoroughly and put into greased casserole and bake in 325° oven for 45 minutes to 1 hour.
Mix together oats, flour and brown sugar. Cut in 1/3 cup butter to dry mixture until crumbling. Place half of this mixture in 8 x 8-inch greased cake dish. Cover with jellied or whole berry cranberry sauce. Top with balance of mixture. Bake 45 minutes at 350°. Serve hot, topped with ice cream or whipped cream.
Mix ingredients together and finish with milk to fill freezer. This will make 6 quarts of ice cream.
Brown meat; add remainder of ingredients except rice. Cook 10 minutes. Add rice. Cook until rice is soft. Put into casserole. Shred Longhorn cheese over top. Bake until cheese melts.
Combine butter, sugar, milk and coconut. Let chill for 30 to 40 minutes. Form into small balls and chill. Melt chocolate chips and wax over hot water in pan. Dip balls in chocolate mixture with toothpicks. Take out and put on wax paper; cool.
Mix all ingredients together and shape into logs. Wrap in wax paper and refrigerate overnight. When ready to bake, slice and put on cookie sheet. Bake in 350° oven.
Pat onto cookie sheet or pizza pan. Make crust around edge of pan. Bake at 350° for 10 minutes. Let cool.
Cream margarine, oil, sugar; beat until smooth. Add egg yolks, beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla; add coconut and nuts. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured 8-inch pans. Bake at 350 degrees for 25 minutes. Make 2 batches for 2 larger sheet cake (1 at at time).
Brown beef and onion. Add salt, pepper and chili powder. Place in blender or mash up kidney beans and tomatoes; add to beef mix. Let simmer for 20 minutes.
Bake in a moderate oven, 350°, for 30 to 40 minutes.
Beat egg yolks and bananas until well blended. Add vanilla, milk, flour and sugar replacement, beating to blend thoroughly. Gently and completely fold in egg yolk mixture. Stiffly beat egg whites. Pour mixture into well-greased 1-quart baking dish. Set dish in pan and add 1/2 inch of water. Bake at 325° for 30 minutes or until lightly browned and puffy. Makes 6 servings.
In large skillet, heat oil and add beef which you have cut into bite-sized pieces. Brown meat over high heat. Pour off most of the accumulated fat. Sprinkle meat with flour and place meat in heavy saucepan. Pour next 8 ingredients over it. Simmer, covered, for 2 to 3 hours, or until meat is easily pierced with a fork. During the last hour of cooking, add sherry. Separately cook the last three ingredients until nearly tender. Add to rest of stew for last 15 minutes of cooking. Serves 4 to 6.
Preheat oven to 400°. Cream butter and sugar, add eggs, blend well. Stir dry ingredients into creamed mixture alternately with 1/2 cup lemonade concentrate; mix well. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 8 minutes. Remove from oven and brush with remaining lemonade concentrate and sprinkle with granulated sugar.
Blend margarine, sugar and vanilla in a mixing bowl. Add eggs. Beat well with spoon. Combine flour, cocoa, baking powder and salt.	Gradually add	to egg mixture until well blended.
Beat eggs, sugar and then add milk and flour alternately. Place in 9 x 12-inch pan and bake at 425° for about 20 minutes. This was my mother's recipe.
Boil sugar and water together for 8 minutes. Cool and add fruit. Can use fresh oranges in place of mandarin oranges. Put in freezer trays until partially frozen. Put in tall glasses and add 1/2 cup of 7UP per serving. Great on a Hot Day!!
Saute tomatoes, sauerkraut (undrained), applesauce and brown sugar in 10-inch skillet. Bring to boiling and reduce heat. Add meat; spoon mixture over meat. Cook and simmer for 3 hours. May cook in oven also. Gravy: water and cornstarch.
Cook beef and onion together. Drain. Add beans, chili powder, cumin, and salt. Transfer to a greased 13 x 9-inch baking dish. Arrange tortillas over the top. Combine soup and tomatoes. Pour over the tortillas. Sprinkle with cheese. Bake uncovered at 350° for 25-30 minutes.
Heat oil in a large skillet, about 1/4-inch in bottom is plenty. Get oil good and hot. Put tomatoes in first. Cook them 10 minutes. Add squash. Slice raw corn off cob, catching the milky liquid and add it along with the onion, about 5 minutes after adding the squash. Heat 5 minutes on high heat. Turn down to simmer. Simmer about 10 minutes. Add salt and pepper to taste.
Day before using in large mixing bowl with lid, chop broccoli and cauliflower flowerets into bite size pieces. Slice carrots very thin. Thick slice the red or sweet onion; cut across slices to make small chunks. Slice celery ribs and black olives. Add Italian dressing, rinsing bottle with water and add to vegetables. Stir until well mixed. Refrigerate, stirring occasionally. Two to three hours before serving, chop into chunks the Italian tomatoes and add to vegetables, stirring well. This keeps well for several days.
Unroll crescent rolls to 4 rectangles. Press to seal. Place one slice ham on each rectangle. Spread on mustard. Sprinkle with cheese. Roll from short side. Press to seal. Coat with seed. Cut each roll into 5 slices. Place on ungreased cookie sheet. Bake 15 to 20 minutes at 375°.
Combine ground meat with milk, bread crumbs and garlic. Press into shape of a 9-inch pie plate. Spread tomato paste over meat. Place pepperoni over this. Top with Cheddar cheese or Mozzarella, sprinkle with oregano, then Parmesan cheese. Bake at 375° for about 25 minutes. Mushrooms, if used, may be added after pepperoni.
Coat chicken with flour and seasoning. Dip chicken in combined eggs and water; coat with combined crumbs and cheese. Place on rack. Bake at 375° for 1 hour or until tender. Is very crisp.
Finely chop 1 1/2 tomatoes, 1/2 cucumber, 1/2 onion and 1/2 green pepper and set aside. Slice remainder of these vegetables and the garlic clove. Add these sliced vegetables in small batches, mixed with some V-8 juice in the blender. Process in blender until smooth. In a large bowl, mix vinegar, oil, salt, pepper , Tabasco, Worcestershire sauce, blended vegetables and remainder of V-8 juice. Add the chopped vegetables. Cover and refrigerate for several hours.
Combine all ingredients. Pour into two unbaked pie shells. Bake at 350° for 35 to 40 minutes.
Place roast in bottom of crock-pot. Sprinkle soup mix over top. Cook on low 10 to 12 hours or on high 5 to 6 hours.
Melt one third of butter in top of double boiler; stir in lemon juice and beaten egg yolks. Cook slowly; beat constantly using wire whisk. Add one half of remaining butter, beat; add rest of butter. Beat until mixture thickens. Remove from heat. Add seasoning. If sauce should separate, add hot water, 1 teaspoon at a time, and use rotary beater.
Sift together sugar, flour and salt into a mixing bowl. Set aside. Put oleo, cocoa and water in a saucepan. Bring mixture to a rapid boil and pour over sugar and flour mixture. Stir well. Add remaining ingredients. Mix well. Pour into a greased and floured 9 x 13-inch pan. Bake 20 minutes at 400°. Start making icing 5 minutes before cake is done.
Mix eggs, sugar, cooking oil and vanilla flavoring. Sift together the plain flour, baking soda, nutmeg, cinnamon and salt and add to first mixture. Add apples and chopped nuts. Bake in tube pan at about 375° until done. This makes a large cake which will last for quite a while.
In food processor or grinder, chop carrot, celery, onion and peppers until fine. In 3-quart pan, bring tomato juice to a boil. Add chopped vegetables and simmer. Add chopped tomatoes and boil. Add salt and Worcestershire sauce to taste. Pour into small jars and seal.
Mix ingredients in order given. Bake in Bundt pan at 325° for 1 hour or 3 layers at 375° for 30 minutes. Frost when completely cool.
Place potatoes in aluminum foil. Dot with butter and sprinkle on salt and pepper. Seal aluminum foil and place on grill until potatoes are tender.
Mix all together and store in airtight container. Use 3 teaspoons dry mixture to 8-ounce cup of hot water.
Bake cake as directed. Break into pieces in large bowl. Layer well drained pineapple, strawberries, bananas and Cool Whip. Top with nuts, if desired. Refrigerate several hours before serving.
Sift flour, baking powder and salt into bowl. Cut in shortening until crumbly. Stir in milk to form a soft dough. Knead on floured surface for 1 minute. Roll 1/4-inch thick. Cut with biscuit cutter. Cut cheese into 1/4-inch thick strips. Place 1 strip on each circle. Fold dough over to enclose cheese; seal edges. Place close together on baking sheet. Bake at 450° for 10 minutes.
Preheat oven to 275°. Mix all ingredients. Add 2 teaspoons of baking powder. Follow Solomon's advice for making boys and girls good, and you will have a good cake (Proverbs 23:14). Bake at 275° for about 1 1/2 hours, or until toothpick inserted in center comes out clean. You may have to cook longer, depending on size of pan used. Batter may be divided into individual muffin cups and cooked at 275° for 40 to 45 minutes.
Mix all ingredients. Cook over low heat 15 minutes. Stir several times during cooking period. Pour into bottles or jars. Seal after mixture has slightly cooled.
Dissolve yeast in warm water. Mix all until smooth. Cover and let stand about 1 hour before frying.
Mix sugar and corn syrup well. Microwave on High for 4 minutes. Mix in peanuts and microwave on High for 3 1/2 minutes. Mix in vanilla and butter; microwave on High for 1 1/2 minutes. Mix in baking soda until foamy. Quickly spread onto a buttered cookie sheet.