HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut tomatoes in half and gently squeeze out seeds and juice. Salt lightly and turn upside down to drain. Crumble bread into crumbs. Mix bread crumbs, parsley, shallots, garlic and thyme with olive oil. Place tomatoes upright on oiled baking sheet and place a portion of stuffing into cut half of tomatoes. Sprinkle each tomato with an additional 1/2 teaspoon of olive oil. Bake in a preheated 375° oven 10 to 15 minutes.
Layer in 8-inch square cake pan in order given. Dribble melted butter on top and bake at 350° for 40 minutes.
Saute chopped	onion and broccoli in melted margarine until tender. Stir in flour and curry powder. Add chicken broth and simmer until thickened. Pour into blender or food processor and puree until smooth. Return to pot. Add cream or milk just before serving. Stir well. Season with salt and pepper. May add steamed small pieces of broccoli florets if desired.
Combine all ingredients in container of a food processor. Top with cover; process until smooth. Cover and chill until ready to serve. Serve with any green salad.
Mix dry ingredients. Add milk, egg yolks, margarine and vanilla. Stir well. Cook on low heat until thick, stirring frequently. Pour into cooked pie shells.
Boil chicken breasts until done. Debone breasts and place in casserole dish. Mix sour cream, cream of chicken soup and chicken broth. Pour over chicken. Crumble Ritz crackers and pour over dish. Melt oleo and pour over crackers. Bake at 350° for 30 minutes.
Mix first 4 ingredients until crumbly and press into 9 x 13-inch pan. Bake at 350° for 20 minutes until golden brown. Cool and break into crumbs; set aside.
Cream butter and 1 cup sugar until fluffy. Mix in egg and vanilla. Sift together cream of tartar, flour, baking soda and salt. Blend into creamed mixture; mix well. Shape dough into small balls about the size of a nickel.
Prepare according to package directions. Refrigerate for a short time so whipped topping will harden. Break cake into small pieces; place in a large glass bowl. Dribble a little sherry over the pieces of cake, if desired. Prepare the vanilla pudding according to package directions. Add a few drops of rum extract to the pudding. Pour slightly thickened pudding from the pan on top of the cake pieces in the bowl.
Saute ground beef and onion. Dip fat. Add pepper and garlic. Cook and drain green beans. Layer meat, green beans and Tater Tots in baking dish. Layers can be repeated. Top with cream of mushroom soup, which should be heated for easier spreading. Bake in 300° oven until heated through, 30 to 40 minutes.
Drain all liquid from spinach until it is almost dry. Moisten bread with water or juice from spinach. Mix spinach and torn bread in a bowl with the remaining ingredients. Fill halved peppers. Put in roasting pan with a little oil sprinkled on top. Bake, uncovered, in a 325° to 350° oven for 45 to 60 minutes. Baste with drippings occasionally while baking.
Line buttered casserole with crushed and buttered Ritz cracker crumbs. Pour squash mixture on top of crumbs. Top with additional crushed cracker crumbs, buttered. Bake at 275° about 30 minutes. Top with grated cheese if desired.
Mix cookies and hot water. Press on bottom of pie crust. Beat cheese until smooth. Add sugar, milk and peppermint extract. Beat until smooth. Mix cheese mixture with Cool Whip. Divide Cool Whip in half. Stir food coloring in 1/2 of the Cool Whip until evenly colored. Fill pie crust with alternate spoonfuls of white and green Cool Whip. Smooth top of pie with spatula. Chill 3 hours.
Beat above ingredients together and fold in 1/3 Cup crushed pecans. Pour into pastry crusts. Top with 1 small piece of pecan. Bake at 325 for 25 minutes. Let cool in pan. You might need to use a sharp knife and go around the inside of the pan before you remove the pastry.
Beat the egg whites and cream of tartar in a bowl until fluffy. Add the sugar gradually and beat until stiff peaks form. Add the vanilla and beat well. Spread on pie so that meringue touches edge of crust. Bake in a 400° oven for 8 to 10 minutes or until brown.
Blend all ingredients. Mixture should be thick enough for dipping. If too thick, add oil; if too thin, add more beans and blend. Serve with pita bread pieces or crackers.
While bread is thawing, crumble and brown sausage. Drain very well using paper towel. Cool. Roll out thawed bread on floured board. Spread each loaf with 1/2 of crumbled sausage, sliced or ground pepperoni and cheese. Roll as for jelly roll. Place on cookie sheet (seam down) and let rise. Bake according to directions on bread wrapper. Slice.
Dissolve yeast in warm water. Melt butter. Add beaten egg and sugar with mixer on low speed. Mix creamed mixture with yeast water; mix in flour. Place in airtight container in refrigerator overnight before using to bake. Stir dough down. Fill muffin tins 2/3 full. Dough does not have to rise. Bake at 350° for 20 minutes.
Mix dry cake mix with pie filling. Stir together well with rubber spatula. Spread in greased jelly roll pan (10 x 15-inch). Bake in 350° oven for 20 minutes. May frost when cool.
Bake at 350° for 30 to 35 minutes. Makes three layers. Frost with cream cheese icing.
Mix flour, sugar, butter, coconut and nuts in a 9-inch square pan. Bake at 350° for 18 to 22 minutes. Stir occasionally. Reserve 1 cup of this mixture; pat the rest into the bottom of the pan. Place banana slices on top of the cooled crust; cover with pudding. Top with Dream Whip and sprinkle remaining coconut mix on top.
Mix everything in a large bowl. Let set in refrigerator 12 to 24 hours before using.
Beat separately the yolks and whites of eggs. Add sugar to yolks while beating, 1/4 cup sugar whites after they've been stiffly beaten. Mix whites and yolks. Stir in cream and milk. Then add whiskey and rum. Stir thoroughly and serve very cold with grated nutmeg on each cup. Yields 5 pints of egg nog.
Heat oil, salt and pepper. Add celery, sprouts, water chestnuts and sugar. Stir in chicken broth and cook about 10 minutes. Blend cornstarch, cold water and soy sauce. Add to vegetable mixture and stir until mixture thickens. Add chicken. Heat through. Serve over hot crisp noodles.
In food processor or blender, combine all ingredients except ice. Cover and on high speed with machine running, drop in ice cubes, one at a time. Blend about 10 seconds or until thick and frothy. To serve, pour into glasses. Per serving about 60 calories and 0 fat. Yields 1 serving.
Drain the Veg-All, then mix chicken, Veg-All and soup. Pour into a 9 x 13-inch pan. Cut the Velveeta into 1 inch squares. Scatter over the other ingredients. Crush the Ritz crackers. Spread on top of the other ingredients. Place in 350° oven for 30 minutes.
Chop tuna until fine. Add other ingredients. More flour may be added as needed, or if too stiff, a little water may be added. Drop by tablespoons in medium hot grease and fry until brown.
Crush Cheez-Its crackers and mix with melted butter. Cook and drain macaroni. Mix other ingredients, then add macaroni. Top with cracker mixture and bake for 25 to 30 minutes at 350°.
In skillet, melt butter and brown meat and onion. Stir in flour, tomato paste, salt, chili powder and cheese. Spread evenly in bottom of baking dish. Prepare muffin mix and spread over top. Bake for 30 minutes. Let stand for 5 minutes and invert.
Heat the broiler. (If you don't have a broiler, cook in 375° oven for 20 to 30 minutes until no longer pink.) Rub chicken all over with dry spice blend and arrange on rack in broiler pan. Spread 1 tablespoon of yogurt on top of each breast. Broil about 4-inches from heat until yogurt starts to brown, 7 to 8 minutes. Turn; spread with remaining yogurt and cook until yogurt begins to brown, chicken is tender and the inside is no longer pink, 7 to 8 minutes longer. Per serving: 172 calories and 4 g fat.
Preheat oven to 350°. Cream butter and sugar. Add egg. Mix dry ingredients and add alternately with milk. Stir in nuts. Bake in a 9-inch square pan 35 minutes or until center springs back. Cool slightly. Reduce oven heat to 250°. Slice into 1 1/2-inch slices and then in half. Place on a cookie sheet; sprinkle with cinnamon sugar and dry in the oven about 10 minutes. Turn off oven and let toast remain 20 minutes longer. Broil lightly until just browned. Cool. Store airtight. Good for dunking in coffee or cocoa.
Slice muffins in half. Place on cookie sheet. Mix all remaining ingredients together. Spread mixture on muffin halves. Place cookie sheet in freezer for about 10 minutes. Remove cookie sheet. Cut muffin halves in half again. Place cookie sheet approximately 8 inches from broiler. Cook for 5 to 8 minutes until bubbly.
Cook spaghetti and frozen vegetables; drain. Brown hamburger with onion. Combine spaghetti and vegetables with hamburger. Add both soups and cup of milk; mix well. Bake at 350° until hot.
Mix and chill until firm the jello, hot water, marshmallows, bananas and pineapple. Cook on low heat until thickens the pineapple juice, sugar, beaten egg, butter or margarine and flour. Blend cream cheese with Dream Whip for icing and sprinkle pecans on top of this mixture.
Soften yeast in warm water and set aside. Heat sour cream to lukewarm. Add sugar, onion, butter, dill weed, salt, soda and egg to sour cream. Put in mixing bowl and stir well. Add flour to form a stiff dough. Cover and let rise until double in bulk, about 60 minutes. Stir down and knead a few times.
Sift together dry ingredients. Combine eggs, milk and oil; stir into dry ingredients. Makes 3 (10-inch) waffles.
Add yeast to warm milk. Let dissolve. Add beaten eggs. Save 1 tablespoon for top of bread. Add sugar and melted butter. Add flour and mix well. Knead until smooth. Let rise until double in bulk. Work down and knead again. Let rise 25 or 30 minutes. Melt 1/2 stick butter. Make dough into balls. Roll in melted butter. Place in Bundt pan and let rise 25 minutes. Brush with beaten egg. Bake at 350° for 25 minutes.
Preheat oven to 450°. Cut potatoes into 1-inch pieces. Toss potatoes with all other ingredients. Roast 20 minutes or until tender in a 13 x 9-inch pan, stirring once or twice. Makes 4 servings. Contains 95 calories, 7 g. fat and 0 cholesterol.
Cream together butter and sugar. Beat in egg yolk. Sift together flour, cinnamon and salt and add to sugar mixture. Grease a 9 x 13-inch pan. Spread dough in pan and sprinkle pecans evenly over top of crust. Press lightly into dough. Beat egg white very slightly and pour over pecans. Bake at 375° for 15 to 20 minutes. Cut in squares while warm. Makes 16 servings.
Mix all ingredients and pour into greased loaf pan. Bake at 350° for 1 hour. Makes 2 loaves.
Sift all dry ingredients. Mix eggs, water and oil in another bowl and beat. Add to dry ingredients, beating well. Add pumpkin and nuts. Pour in 3 small or 2 large loaf pans. Bake at 350° for 1 hour (a little longer if oven is full). Wrap in foil. Store in refrigerator or freeze.
Mix all ingredients and bake in a 9 x 13-inch pan or dish. Put a thin layer of brown sugar and ketchup on top. Bake at 350° for 1 hour.
In saucepan, combine 1/2 cup sugar and 2/3 cup butter. Cook on medium heat until begins to boil. Boil 1/2 to 1 minute, stirring constantly. Preheat oven to 350°. Mix 1 cup brown sugar, 2 cups flour and 1/2 cup butter with mixer on medium speed. Pat into 13 x 9 x 2-inch pan. Sprinkle pecans over unbaked crust. Pour caramel mixture over pecans and crust. Bake 18 to 22 minutes or until light brown. Remove from oven and sprinkle with chocolate chips. Swirl as they melt. Cool and cut into bars.
Grate cheese. Use fork to blend pimento. Mix cheese, pimento, salt and pepper in bowl. Mix mayonnaise into cheese and pimento, using enough to moisten cheese mixture.
Saute onion in margarine; set aside. Fix macaroni and cheese following package directions. Set aside.
Combine mayonnaise, chives, lemon juice, coriander, nutmeg and red pepper. Mix with the remaining ingredients, except almonds.
Fry bacon or ham; remove and set aside. In grease, brown some onions and bell peppers. Pour beaten eggs in pan; salt and pepper. Add garlic powder, then pour over and cook until done. Mix with bacon or ham. Put in flour tortillas. Sprinkle with grated cheese. Fold. Heat and serve with hot sauce.
Fry tortilla shells each side for 30 seconds in hot oil until blistered. Brown meat, onion and garlic. Add chilies, taco sauce, salt and beans.
Peel onion and chop very fine. Add rest of ingredients except Bugles or chips. Blend until creamy. Serve with Bugles or chips. May be refrigerated for up to one week.
Preheat oven to 350°. Spread cherries and pineapple in the bottom of a 9 x 13-inch pan. Sprinkle dry cake mix on top. Melt margarine and pour evenly over the top. Bake for 1 hour. Serve with whipped topping.
Mix everything together in a large, heavy pot, except candy. Cook 20 minutes. Add candy or cinnamon oil; dissolve candy. If using fresh apples, process mixture in food processor until smooth. Ladle hot apple butter into pint jars. Screw down with canning lids and rings. Cover jars with a towel until cool. The apple butter will seal itself and keep indefinitely. The color is a beautiful rose pink and is delicious on hot biscuits or toast.
In a deep-sided pot, heat oil over medium heat. Add crab meat and fry 5 minutes. Add onion, bell pepper and garlic. Cook another 5 minutes. Add pimientos, parsley, ketchup, Tabasco sauce, wine, vinegar, salt and bay leaf. Reduce heat to low and cook 5 minutes or until sauce is thickened. Remove bay leaf. Serves 6.
Brown hamburger; drain. Combine hamburger, chili and cheese in a crock-pot. Cook on low until cheese is melted.
Saute onions in bacon grease. Add tomatoes and green chilies. Simmer for 30 minutes. Add Velveeta and Cheddar cheeses. Add garlic salt, if desired. Will keep in refrigerator.
Sprinkle yeast over 1/2 cup of warm water; let sit for 5 minutes. Mix in milk and water, eggs, oleo, salt, honey and wheat germ. Beat in flour until kneadable. Knead at least 5 minutes. Let rise, covered, in a warm place. After 1 1/2 hours, punch down dough. Flatten to rectangle. Divide in two and roll tightly. Tuck ends under; put seam on bottom. Place in well-greased loaf pans. Place in cold oven. Turn heat to 400° for 15 minutes; lower to 350° and bake 20 to 30 minutes. Remove from pans and set on sides. Yields 2 loaves. Can freeze.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Spread chicken and vegetables in dish. Saute onion. In small amount of broth add to it the soup, remaining broth and pepper. Mix well and pour evenly over chicken mixture. Combine Bisquick, milk and melted butter in separate bowl. Stir until smooth. Pour batter over other ingredients in dish. Bake for 45 to 50 minutes or until golden brown. Cool for 10 minutes. Serves 4 to 6.
Turkey should be clean and dry inside and out. Using shaker, cover carcass inside and out with salt. Shake on cayenne pepper in same manner. Crisco oil should be in a large pot and heated to 325° to 350°. Pot should be large enough for turkey to fit and oil must cover bird completely. Be careful that pot is large enough that oil doesn't overflow. Put bird in the pot slowly, being careful not to splash hot oil. Fry about 4 to 5 minutes per pound. Small birds cook more quickly. Large birds take longer. Test for doneness at the thigh joint. Once you eat this, your oven will get cobwebs at Thanksgiving and Christmas. Turkey doesn't dry like most cooked turkeys do.
Peel and slice cucumbers; put in a bowl, in layers, with onion flakes. Let marinate overnight. Cut thin bread in small circles and spread with mayonnaise. Lay cucumber slices on bread and sprinkle with paprika.
Preheat oven to 425°. In a mixing bowl, combine the sugar, butter and salt. Beat with an electric mixer until smooth. Add the eggs and mix until well blended. Add milk and vanilla; beat until smooth. Pour the mixture into the pie shell and bake 15 minutes. Reduce heat to 350° and bake until the pie begins to set around the edges and the middle is still jiggly. Let cool, then chill slightly.
Cream together shortening and sugar, add eggs and beat well. Sift together dry ingredients, add to creamed mixture, alternating with bananas, blending well after each addition. Stir in nuts. Pour into well greased 9-1/2 x 5 x 3 inch loaf pan. Bake in a 350° oven 40 to 45 minutes or until done. Remove from pan, cool on rack. For added flavor add blueberries.
Cream sugar, shortening and eggs. Add bran to boiling water; cool. Add bran to creamed mixture. Sift together flour, salt and soda. Add flour and buttermilk alternately to bran mixture. Bake at 400° for 20 to 25 minutes. (Mix will keep four weeks in the refrigerator, just add a little flour to thicken the portion you want to use.)
Cook broccoli and drain. Blend soup and flour together in bowl, then add milk, grated carrots, grated onion, crab meat with salt and pepper. Add to broccoli and stir gently until well mixed. Place in 2-quart casserole. In a separate bowl, combine butter (melted) with stuffing mix and sprinkle around top edge of dish. Bake in 350° oven for 30 to 35 minutes. This recipe can vary by adding other ingredients of your choice.
Sift dry ingredients into large bowl. Beat buttermilk and eggs at a low speed, using whisk attachment, in a medium bowl. Slowly add melted butter. Make a well in center of flour mixture. Add buttermilk mixture to well, using beater attachment, slowly blending at slow speed until all liquid ingredients are incorporated. Then beat at high speed until smooth.
Place bread on microwavable plate or cookie sheet for oven. Heat at 350° for 10 minutes. Add sauce, cheese and then pepperoni. Or for microwave, put on High power for approximately 1 to 2 minutes. Set out and let cool for 30 seconds or so, then it's all ready to go.
Cook broccoli in water; chop real fine. Add the remaining ingredients. Stir over medium heat until it gets thick. (Add 1 to 2 cups water or milk if you want.)
Boil lemons or lemon juice, oranges (grated rind too), sugar and 3 cups water 5 minutes. Using tea, whole cloves, cinnamon and grated orange peel, add 5 cups boiling water. Boil 10 minutes and strain, then add sugar mixture, juice of oranges and lemons. Last, add 2 cups cold water. Mix tea when it is to be used to keep it from being cloudy. So good!!!
Melt butter, brown sugar, honey and cinnamon until dissolved. Coat cereal, nuts and oats well. Put on greased cookie sheet. Bake at 325° for 20 to 25 minutes. Stir occasionally. Cool on wax paper. Store in airtight container.
Cook 1 pound sausage and drain. Grease a casserole dish. Line with half potatoes, sausage and mushroom mixture. Repeat. Cook at 350° for 1 hour and 15 minutes. Add 1 cup Cheddar cheese and bake another 15 minutes.
Combine flour, sugar, soda and salt in a bowl. Add oil and beaten eggs and mix well. Add strawberries and nuts. Pour batter into 2 (9 x 5-inch) greased and floured loaf pans. Bake at 350° for 1 1/4 hours.
Mix soups, water and uncooked rice together. Put in casserole dish. Lay chicken in mixture. Sprinkle soup mix over all. Bake 1 1/2 hours at 350°. Yield: 8 servings.
Brown and drain ground beef. Add garlic, salt, sugar, pepper and Cheddar cheese soup. Simmer for 20 minutes. Combine onions, cream cheese and sour cream. Alternate beef mixture, macaroni and cream cheese mixture in layers in a greased casserole dish. Top with grated Parmesan cheese. Bake at 350° for 20 minutes.
Put corn flakes in a 2-quart buttered dish. Mix other ingredients and pour over flakes. Bake in a moderate oven (350°) until firm, 45 minutes to 1 hour. Stir top flakes down after 1/2 hour. Serve with cream, hard sauce or ice cream. It really tastes like Indian pudding, but so easy!
Beat and bake in three 9-inch layers for 20 to 30 minutes at 350°. Makes 3 layers.
Cream margarine, add sugar, gradually creaming until fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla. Sift dry ingredients together. Add to above mixture. Chill overnight. Roll dough and cut. (Add flour as needed). Bake at 350 degrees for 10 minutes.
Cook meat and bone; skim. Add onion, salt and about 1/2 cup water. Continue cooking until meat is fairly soft, about 3/4 hour. Add shredded cabbage, coarsely shredded. Strain tomatoes and add to mixture. Continue cooking until cabbage is tender. Add about 1 1/2 tablespoons vinegar and 1 1/2 tablespoons sugar. More if tarter taste is desired. If a thick soup is preferred, less water is required. More water is added for a thinner soup. Stir soup down during cooking.
Saute onions in butter until clear. Put in pie shell; add sour cream and beaten eggs. Pour on top of onions. Bake at 475° for 10 minutes. Reduce heat to 350° and bake 40 minutes more.
Brown hamburger, pepper, mushrooms and onions. Add tomatoes and sauce; simmer. Make dough. Press in deep pan. Layer meat, then cheese, then meat, etc. Bake at 425° for 25 minutes.
Mix hamburger, rice, Worcestershire and monosodium glutamate. Lightly form into small balls. Pour tomato sauce mixed with tomato juice over meatballs. Cover and cook in a 350° oven for one hour. Yield: 4 servings. Carbohydrate 18 g, protein 22 g, fat 16 g, calories 304. One serving = 3 meat medium fat exchange, 1/2 bread starch exchange, 1 vegetable exchange or 3 meat medium fat exchange, 1 bread starch exchange.
Combine all ingredients and cook in slow cooker overnight. You need to have enough liquid to have plenty of gravy to serve with meat. Serve with cornbread and mashed potatoes.
Cream together oleo, oil and sugar. Beat in egg and vanilla. Add remainder of ingredients. This makes a very stiff mixture so I add enough water (maybe 1/2 cup to make dough pliable). Roll dough into a ball about the size of a large walnut. Place on lightly greased cookie sheet and bake at 350° for 12 to 15 minutes. Watch closely and don't overcook. These freeze very well and stay fresh for weeks without freezing. Makes about 7 dozen cookies.
Cover the dried mushrooms with warm water and let stand for 30 minutes. Heat 2 tablespoons each of the butter and the oil in a large skillet until the foam subsides, then put in the steaks. Fry the steaks on each side until they reach your preference of doneness. Remove to a warm platter. Add remaining butter to the skillet and toss in the shallots. Saute quickly for a minute, stirring, then splash in the wine, letting it boil and scraping up any browned bits. Add the beef stock, mushrooms and their soaking liquid. Let cook over quite high heat for a minute, tossing and stirring. Season to taste. Pour the sauce and mushrooms over the steaks and serve immediately.
Break vermicelli in thirds; cook 6 to 8 minutes. Drain well. Mix next 4 items and pour over drained vermicelli. Marinate covered in refrigerator for 2 days. (Stir occasionally.) Add next 6 ingredients. Mix with mayonnaise. Add tomatoes and mix lightly again.
Mix sugar, orange rind, orange juice and cinnamon. Heat until mixture comes to a boil. Add pecans. Stir until all are coated, 7 to 10 minutes. When thickened, pour onto wax paper and separate.
Cut pound cake into 3/4-inch squares. Place in glass bowl with straight sides. Sprinkle with brandy. Dot with jam. Cover with pudding. Repeat, making 2 layers. Whip the cream (no sugar) and spread on top of pudding. Serve the next day. Serves 8 to 12.
Mix and pat flour, pecans and margarine in a 9 x 13-inch pan. Bake at 325° for 20 to 25 minutes. Cool crust.
Boil sliced squash in small amount of water with salt and sugar. Cover and cook until tender. Drain well and add remaining ingredients. Mix well and pour into buttered casserole. Sprinkle more grated cheese and cracker crumbs on top. Bake at 325° for 30 to 45 minutes. Serves 4 to 6.
Mix the two kinds of sugar and flour. Beat in eggs, milk and vanilla. Add melted margarine. Add pecans. Pour in pie shell. Bake at 375° about 45 minutes.
Brown ground beef; drain. Add sauce, onions and brown sugar. Press biscuits into greased muffin pan to form 10 cups. Fill cups with meat mixture and sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Separate biscuits; flatten. Sprinkle biscuits with cheese. Place apple slices on cheese. Sprinkle on brown sugar, cinnamon and flour. Dot with butter. Bake at 350° for 20 minutes.
Beat eggs. Gradually add milk to cornstarch, stirring well. Add this to eggs. Add remaining ingredients. Bake at 325° for 40 to 45 minutes or until firm.