HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together. Put on hamburger buns; wrap each bun in foil. Place in oven and bake at 300° for 10 or 15 minutes. Good to keep in refrigerator and make a sandwich when you would like one. Good lunch with a cup of soup.
Wash cucumbers and slice thin. Also, slice onions. Cut up peppers. Combine cucumbers, onions, peppers and salt. Let stand 3 hours; drain thoroughly.
Mix cake as directed on package. Pour into prepared loaf pan. Mix Ricotta cheese, sugar and eggs. Spoon over top of cake mix. Bake at 350° for about 30 minutes. Test for doneness; toothpick should be clean when cake is done. Garnish with fresh fruit and powdered sugar, if desired.
Cook rhubarb in microwave (covered) for 6 minutes on High. Stir and continue to cook 6 to 8 minutes, until tender. Stir in the Jell-O; cool.
Cook meat until done; drain. Add cheese and seasonings. Mix well. Spread on party rye or pumpernickel. Place on cookie sheet; freeze. When frozen, put into plastic bags. When ready to use, place in 400° oven until bubbly.
Combine walnuts, cinnamon and 1/2 cup sugar. Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until blended. Sift flour, baking powder, soda and salt together. Add to creamed mixture alternately with sour cream. Spread half of batter in greased 9-inch tube pan. Top with 1 apple and half of walnut mixture. Top with rest of batter and add 1 sliced apple and remaining walnut mixture. Bake in preheated 375° oven for 40 minutes or until done. Let stand on wire rack for 30 minutes and remove to serving plate.
Heat oil. Saute garlic. Slice peppers and mushrooms. Cut up or dice tomatoes. Add peppers, tomatoes and mushrooms to garlic and saute a few minutes. Add basil, picante sauce and shrimp. Cook just until shrimp is done. Add cooked rigatoni and freshly grated Parmesan cheese; toss and serve. Seres 2.
Sift together flour, sugar, baking powder, soda and salt. Add brown sugar, shortening and buttermilk. Beat 2 minutes and then add eggs. Beat 2 more minutes. Fold in nuts and raisins. Pour into prepared pans. Bake until cake tests done. Cool. Spread with Egyptian filling. Bake at 350° (moderate oven) for 30 to 35 minutes for layers, 35 to 40 minutes for oblong cake.
Stir together boiling water and jello until dissolved. Stir together sugar and warm water. Add cold water. Add lemon juice and pineapple juice; freeze. Let thaw about 2 hours. Add 7-Up.
Mix together mayonnaise, lemon juice, salt and pepper. Toss with remaining ingredients. Chill and serve.
Stir together dry ingredients. Add water and shortening. Dough will be soft. Knead it together quickly and lightly until smooth and elastic. Roll out 1/2 inch thick. Cut with biscuit cutter. Place in greased pan. Let rise until doubled, about 1/2 hour. Bake at 425° about 20 minutes.
Melt and cool butter and chocolate chips. Add chopped nuts, eggs and colored marshmallows. Set 1/2 hour and make 2 logs. Roll on wax paper covered with chopped nuts. Slice and refrigerate at least 8 to 12 hours.
Drop by spoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes at 400°. Melt butter; add garlic salt. Brush on biscuits after baking.
Mix well. May need to add flour to make thick batter. Form into small balls (approximately 1 teaspoon) and drop into hot oil. Fry until golden brown.
Preheat oven to 350°. Spray 9 x 13-inch baking pan with Pam, then lightly flour. In mixing bowl, thoroughly cream first 3 ingredients. Stir in next 4 ingredients; mix well. Core and chop apples into small pieces; leave skins on. Fold apples and nuts into mixture. Pour mixture into prepared pan. Bake 45 to 60 minutes at 350°.
Cook flour and garlic in oil over low heat, stirring constantly, until flour is browned. Stir in chili powder. Gradually add milk, broth, picante sauce, cumin and oregano. Cook over medium heat, stirring constantly, 5 minutes. Add process cheese spread; stir until melted. Keep warm. Spoon 2 cups rice onto bottom of lightly greased 13 x 9 x 2-inch baking dish; top with half the chicken. Spoon 1 cup sauce mixture evenly over chicken; top with 1/2 cup shredded cheese. Top with remaining rice and chicken. Spoon remaining sauce evenly over chicken. Cover with remaining shredded cheese. Bake at 350° for 20 minutes or until hot. Let stand 5 minutes before serving. Top with sour cream and olives, as desired. Serve with additional picante sauce. Yields 8 servings.
Drain tomatoes; reserve liquid. Heat the liquid to boiling. Add bouillon cube until dissolved. Add tomatoes, onion, celery, salt and bread cubes. Pour into 1-quart casserole dish. Dab top with butter. Bake at 400° for 25 minutes.
In a large skillet, cook the beef, onion, green pepper and taco seasoning over medium heat until meat is no longer pink. Drain. Spread into a greased 9-inch pie plate. Sprinkle with the shredded cheese. In a bowl, combine the Bisquick mix, eggs and milk. Pour over the cheese. Bake at 400° for 20-25 minutes or until knife inserted near the center comes out clean. Serves 4-6 people.
Heat oven to 350°. Cook and stir zucchini, mushrooms and onion in butter over medium heat until tender. Place remaining ingredients in blender or food processor; cover and blend until smooth. Stir into vegetable mixture. Pour into greased 9-inch quiche or pie plate. Bake for 30 minutes, or until knife inserted off center comes out clean. Let stand 10 minutes before serving.
Melt almond bark. Add chopped dried apricots and chopped pecans. Drop by spoonfuls on waxed paper and let harden. Cut or break apart in bite-sized pieces and store in container.
Melt butter in a small saucepan; stir in flour. Cook and stir 1 minute. Stir in milk, broth and basil; bring to a boil, stirring constantly, until thickened and keep warm. Cook fettucine according to package directions; drain and return to saucepan. Stir in Spam, vegetables and sauce. Cook and stir over medium heat until thoroughly heated. Stir in Parmesan cheese. Serves 6 to 8.
Dissolve jello in 2 cups of hot water. Add cream cheese and marshmallows; cool. Add 1 cup cold water. Add pineapple and nuts. This should all be a mold of your choice. Then refrigerate.
Place crescent rolls flat on a cookie sheet, pinching seams together, forming crust. Bake crescent roll crust according to package instructions, then cool completely. Mix cream cheese, Ranch dressing and mayonnaise. Spread this mixture over crust. Layer vegetables on top. Cover with wax paper and gently press vegetables into cream cheese mixture. Let sit in refrigerator overnight. Remove wax paper and sprinkle Cheddar cheese on top of pizza. Cut into small squares to serve.
Mix pineapple juice, sugar and Jell-O. Heat until sugar and Jell-O dissolve. Put in refrigerator until syrupy. Whip can of icy Pet milk and gradually add syrupy mixture. Line 2 pie dishes with vanilla wafers; slowly pour mixture over wafers. Refrigerate. Can use lime Jell-O. Makes 2 pies.
Combine sugar, corn syrup and water. Cook to soft ball stage. Add peanuts and cook until mixture turns dark. Remove from heat. Add baking soda, salt and vinegar. Stir well. Pour into buttered cookie sheet or foil pie plates. Cool and break in pieces. Makes 2 pounds.
Wash tomatoes and peppers. Cut top to use as caps after stuffing. Scoop out seeds and some of the pulp. Brown onions in oil and pulp from tomatoes. Parboil the peppers.
Heat water, vinegar and sugar together until sugar is dissolved (stirring). Add beets to pan, stir well and remove from heat. Store in container in refrigerator.
Mix sugar and corn meal. Add melted butter and mix thoroughly. Add eggs one at a time, mixing after each addition. Add liquids, mix well. Pour filling into pie shell. Bake at 350° for 45 minutes.
Cook noodles in boiling water until halfway done, about 4 minutes; drain. Add cream, butter, garlic, tomato sauce and broccoli; bring to a boil over medium heat, about 4 to 5 minutes. When noodles are done, stir in mushrooms to heat. Remove from heat. Sprinkle with cheese, salt and pepper.
Cook whole chicken until it comes off the bone and leave in water. Add shrimp and all seasons and bring to boil and serve with rice and crackers. Serves 10 to 12.
Cook broccoli in boiling water for 2 minutes. Drain well. Mix the rest of the ingredients and add to cooked broccoli. Pour into greased casserole dish. I use an 8-inch square one. Cover with buttered bread crumbs. Sprinkle a little paprika on the crumbs. Bake for 25 minutes in a 350° oven.
In 9 X 13 pan, melt margarine. Crush Ritz crackers. Place on top of melted margarine. Bake at 350° for 10 minutes. Cool. Mix pudding and milk well until thick. Blend in ice cream. Pour over top of cooled crust. Top with Cool Whip and sprinkle with grated Heath bar. Store in freezer.
Sprinkle on top of cake. Bake at 350° for 50 to 60 minutes. "This cake is even better the second day."
Mix and pour into Pammed baker. Bake until bubbly and all cheese melted. Works great in a microwave, just stir about halfway through cook time.
Mix brown sugar, honey, vanilla, oil and water. Heat to boiling point and cool. Then add the remaining dry ingredients. Pat into 9 x 9-inch buttered pan. Bake at 325° for 20 minutes. Cool overnight. Cut into 16 bars with 210 calories each.
Melt margarine in skillet on medium-high heat. Saute onion, green pepper and garlic for 3 minutes. Add remaining Scampi ingredients and stir 3 minutes. Serve with Parmesan cheese.
Combine all but oil and cheeses in a food processor and process until smooth, adding olive oil gradually. Stir in cheeses and taste for balance and consistency, adding more cheese or olive oil and adjusting garlic to your taste. More olive oil is necessary to make a sauce for pasta, less for pesto to top crackers and cream cheese. Mix pesto with mayonnaise, yogurt or sour cream for a dip. Pesto is wonderful swirled in tomato, vegetable or minestrone soup.
Cook noodles in salted water until tender. Brown meat and onion; add soup and milk to meat. Layer in 9 x 13-inch pan, first noodles, then meat mixture, then sliced olives and cheese. Make 2 layers. Bake at 350° for 1 hour.
Toss peaches with 1/3 cup sugar and cinnamon. Spoon into a lightly greased 8-inch square baking dish or deep pie plate and set aside. Combine flour and remaining sugar. Cut in margarine with pastry blender until mixture is crumbly. Sprinkle on top of peaches. Bake at 375° for 35 to 40 minutes. Serve with a big scoop of vanilla ice cream.
Use Spice Islands spices if available; if not, I have used Schilling. Mix together and serve.
Butter a 9 x 12-inch pan. Put in bread cubes. Top with cheese. Add broccoli, meat and optionals. Combine eggs, milk, salt and mustard. Pour over top. Bake 50 to 60 minutes at 350°.
Beat eggs. Put enough milk to dissolve marshmallows. Put in container and finish filling with milk.
Wash, peel and cut carrots into 2-inch strips. Cook in salt water until just tender; drain and cool. Combine soup, sugar, vinegar, salad oil and dry mustard in saucepan. Bring to boil. Stir to dissolve sugar. Pour over carrots, green pepper and onion. Cover and chill 24 hours. Keeps for several weeks.
In a small bowl, combine all the ingredients and blend well. Cover and refrigerate until ready to serve.
Combine potatoes, onion, margarine, soup, sour cream and cheese. Stir well. Spoon into a greased 2 1/2-quart casserole dish. Sprinkle with crushed Ritz crackers and bake at 350° for 40 to 50 minutes.
Combine ingredients. Pour over chicken wings. Marinate 3 to 4 hours. Drain. Bake 1 hour at 375°.
In large mixing bowl, cream sugar and shortening. Add eggs, one at a time. While beating add water mixed with soda, salt and vanilla. Blend in	the mixer about half the flour, stopping when mixer begins to feel overloaded. Transfer to largest bowl; mix in rest of flour and oatmeal, preferably by hand. If using raisins, chocolate chips and nuts, work them in last. Form into 5 or 6 rolls, 1 1/2 to 2-inches in diameter, depending on how large you like your cookies. Store in refrigerator overnight or freeze for a couple of hours to make them easier to slice. Slice cookies 1/4-inch thick and bake at 375° for 10 to 12 minutes on ungreased cookie sheets.
Pour cherries into pan and level. Pour in pineapple then spread yellow cake mix out. Melt and sprinkle margarine over cake mix. Sprinkle coconut and pecans on top. Bake until crunchy on top. Serve with ice cream or Cool Whip.
Mix first 5 ingredients in a large bowl. Add potatoes and mix well. Pour into a 9 x 13-inch pan. Top with crushed corn flakes, if desired. Bake 1 hour at 350°.
Brown veal in butter and remove to large casserole. Saute mushrooms, onion, zucchini and tomato in same pan. Add to meat in casserole. Combine sour cream, mushroom soup and sherry. Pour over meat. Bake uncovered 1 1/2 hours at 350°.
Heat oven to 400°. Beat eggs and sugar with electric mixer on medium speed until well blended. Stir in mayonnaise; add the pumpkin and pecans. Mix well. In separate bowl, mix together the flour, soda, salt and cinnamon. Stir flour mixture into pumpkin mixture. Beat 2 minutes with electric mixer. Spoon batter into greased or paper-lined muffin cups (fill cups full). Sprinkle tops with additional chopped pecans if desired. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from the pan. Makes 24 muffins.
Melt chips in top of double boiler or microwave. Stir in peanuts and noodles. Drop by spoonfuls onto waxed paper to set.
Preheat oven to 300°. Mix the oil, pecans, salt and pepper in a medium sized mixing bowl. Turn into a shallow baking pan and roast until done, about 15 to 20 minutes, stirring every 5 minutes. Serve warm or cold.
Combine all ingredients in punch bowl and add fruit slices and maraschino cherries if desired. Makes 2 gallons.
Place rinsed cranberries in a large saucepan with remaining ingredients. Simmer over very low heat, just until cranberries pop open. Cool. Chill before serving. Makes 12 servings, 60 calories each.
Heat margarine in a 3-quart saucepan over low heat until melted. Stir in flour. Cook, stirring constantly until smooth and bubbly. Remove from heat. Stir in 2 1/2 cups milk. Heat to boiling, stirring constantly. Boil and stir in broccoli mixture, instant bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in half and half. Heat but do not boil. Serve with grated cheese, if desired.
Beat eggs, sugar, salt, nutmeg and vanilla until well blended. Add milk, then let stand until all foam disappears. Then pour into deep 9-inch pastry lined pan. Sprinkle with coconut and a little more nutmeg. Bake at 400° until it starts to brown, about 20 minutes, then lower heat to 350° and bake until custard is set. Time approximately 1 hour. Don't overbake custard.
In large mixer bowl beat 1 cup margarine; add about 1/2 flour, all the brown sugar, eggs, 2 teaspoons of the vanilla and baking soda. Beat until thoroughly combined. Beat in remaining flour. Stir in oats.
Place chicken breasts in an open baking pan. Sprinkle with lemon juice, salt, pepper, onion, mustard and parsley. Dot with butter. Sprinkle with paprika and bake in 350° oven for 1 hour or more. When nearly done, add wine and baste with juices in pan. Do not overcook. This is delicious with rice.
Combine sugar, dates, pecans, cracker crumbs and egg; stir until blended. Spread very thin on a very lightly buttered cookie sheet. Bake at 275° until slightly browned and crisp. Check frequently; needs to be done only enough to crumble.
Mix all ingredients in blender. Pour in pie crust. Bake in 350° oven for 45 minutes.
Mix all ingredients except carob chips to form kisses. Melt chips in double boiler. Dip candy pieces into carob and refrigerate.
Prepare pie filling as directed for pie using 1 1/2 cups milk. Blend in the whipped topping. Pour into pie shell. Chill 3 hours. Arrange strawberries on filling and garnish with more whipped topping.
Preheat oven to 375°. Dissolve bouillon in boiling water. Add egg to bread crumbs in large bowl. Add rest of ingredients to bread crumbs/egg mixture, except beef and bouillon. Add beef and bouillon; mix well and turn into meatloaf pan. Bake, uncovered, 1 hour to 1 hour 10 minutes.
Cream margarine, shortening and sugar. Beat in eggs, one at a time. Add flour and salt, alternating with creamer. Stir in vanilla. Pour into a greased, floured tube pan. Place in a cold oven. Bake at 325° for 1 3/4 hours.
Cream sugar and shortening together. Beat in molasses and water. Sift together remaining dry ingredients. Combine with first mixture to form a stiff dough.
Combine broccoli, onion, raisins and pecans in a bowl and set aside.
Mix in the order given; bake in a greased loaf pan in a 350° oven for an hour or until tests done. It will pull away from the sides of the pan when done. Cool for a few minutes and then remove from pan.
Beat together powdered sugar, eggs, butter and vanilla until fluffy. Cut bananas lengthwise. Then begin layering everything starting with graham crackers, then sugar mixture, bananas, pineapple and Cool Whip; top with nuts and cherries.
Mix all ingredients just enough to blend. Pour into greased 8-inch square pan and bake in hot oven at 425° for about 20 minutes.
Pour chicken broth over breasts. Mix vinegar and other ingredients and stir into chicken breast mixture. Bake at 325° for 1 hour.
Mix all ingredients (except cracker crumbs) together. Dip chicken in dressing mix; then roll in cracker crumbs. Place on a greased baking pan. Bake 20 minutes or until done at 425°.
In large bowl, combine eggs and butter; beat slightly. Gradually beat in milk, flour and salt. Pour batter into 10 well-oiled custard cups. Place cups on baking sheet. Bake in oven 1 hour at 350° or until firm and brown. Makes 10 popovers.
Brown ground beef and drain. Add onion soup mix and enough water to cover. Simmer 10 minutes. Add mixed vegetables and tomato juice. Simmer another 10 minutes and serve.
Soak posole overnight in water. Rinse soaked posole with fresh water, set aside. Put tomatoes and chiles in a large pot. Dissolve bouillon in 2 cups hot water, add to pot. Put posole and rest of ingredients in pot. Cook over medium heat for 2 to 2 1/2 hours. Stew is ready when posole in tender. A can of cooked hominy can be substituted for the posole to make this dish much quicker. Do not drain the hominy.
Mix well. Bake in 9 x 13 pan (do not grease or flour). Bake at 350° for 30 minutes. Fat-free.
Omit water and add instead 1/2 ounce vanilla and 1/2 ounce lemon flavoring.
Mix ingredients except tortillas and picante. Spread on tortillas and roll up. Put in refrigerator to harden. Slice tortillas into 1-inch segments. Serve with picante sauce for dipping.
Preheat oven to 350° when starting to mix cookies. Whip egg whites, sugar and salt until very stiff. Whip at least 10 minutes with an electric mixer. Do not overbeat. Add nuts, semi-sweet chocolate bits and vanilla. Cover 2 cookie sheets with foil. Do not grease. Drop cookie mixture by teaspoonful on foil. Put into oven. Turn oven off at once! Bake 12 hours. Overnight is best. Do not open oven door until time is up. Enjoy!
Drain pineapple and mixed fruit. Reserve pineapple juice. Combine juice, pudding mix and instant Tang. Stir well. Combine fruit and dressing. Toss gently. Chill and serve. (Serves 6.)
Cream together butter, eggs and sugar. Add bananas, then dry ingredients. Drop by teaspoonfuls onto a greased cookie sheet 2 inches apart. Bake 10 minutes at 350°. This makes a soft cookie that's quick, easy and tasty.
Mix all liquids. Place vegetables in bottom of pan. Place uncooked chicken next, cover with liquid. Bake approximately 1 1/2 hours at 350°.
Preheat oven to 350°. Brown hamburger. Layer cheese, pepperoni, onion and mushrooms. Bake for 30 minutes.
Brown meat and onion. Add tomatoes, corn, macaroni and 1/2 can of water. Add catsup; salt and pepper to taste. Simmer until macaroni is tender.
Salt and pepper meat. Melt shortening, then slowly brown the meat. Add chili powder, comino and garlic. Cook a while longer. Add onions, peppers and tomatoes. After the meat has cooked a while, add the mole poblano and brown sugar. If the gravy needs to be thickened, add flour and water. Cook until flavors are blended, then stir in peanut butter.
Mix all ingredients. Put in deep pan (greased and floured). Let stand 20 minutes before baking. Bake at 350° for 40 minutes.
Hollow out 1 bread loaf. Dice removed bread and the additional loaf. Bake diced bread and the hollowed out loaf until slightly brown. Mix all ingredients together and place in hollowed out loaf.	Bake for 30 minutes at 350°. Sprinkle with paprika.
Scrub the skin of the 'uala. Rinse, then cover with water in a pot and bring to a boil. Cook until tender (about 20 minutes). Cool, peel and slice. Place slices into a buttered casserole. Mix coconut milk and condensed milk, then pour over potatoes. Cover and bake at 350° for 60 minutes. Uncover for the last 15 minutes.
Mix all ingredients together. Bake in greased baking dish and bake at 350° for 1 hour.
Cook noodles according to package directions; drain and set aside. Meanwhile, drain and flake tuna; set aside. Melt margarine, then toss with bread crumbs; set aside.
Saute garlic, onion and green pepper in hot oil. Add zucchini and cook 2 minutes. Place in shallow casserole dish. Add tomatoes, salt and pepper. Bake at 350° for 20 to 25 minutes or until squash is tender. Sprinkle with cheese and cook until cheese melts. Yields 6 to 8 servings.
Chop tomatoes coarsely. Chop onion and olives. Mince garlic. Combine tomatoes, onion, olives, garlic, parsley, basil, capers, paprika and oregano in a medium bowl; toss well. Drizzle vinegar over tomato mixture. Pour oil over mixture. Stir until thoroughly mixed. Refrigerate, covered, at least 6 hours.
Combine sugar, eggs and flour in 3-quart saucepan until mixture is smooth. Add milk to mixture and heat on medium to low heat until it begins to thicken and starts to bubble. Remove from heat; stir in margarine and vanilla. In medium bowl, line bottom with wafers, then cut a slice of banana and place on each wafer, then cover with pudding until bananas are covered. Do another layer of wafers, banana and pudding until pudding is used up.
Prepare mashed potatoes ahead. In a large pot, stir in all ingredients except diced potatoes. After mixing all ingredients stir in diced potatoes. Allow to simmer, stirring frequently. You may add more milk if you prefer it not so thick.
Saute onions in 1/3 cup butter until brown. Remove and set aside. In the same pan, saute mushrooms in another 1/3 cup butter. Remove and set aside. Dredge beef in flour and brown in remaining butter. Add bouillon, salt and onions. Cover and simmer 1 1/2 hours or until beef is tender. Add tomato paste, Worcestershire sauce, sour cream, heavy cream and mushrooms. Heat thoroughly. Serve over hot rice or noodles. Makes 10 to 12 servings.
Cook potatoes with skins. Remove skin; slice about 1/4 to 1/2-inch thick. Place in a 2 1/2-quart casserole dish. In a saucepan, mix all remaining ingredients (except crumbs). Stir over low heat until just heated. Pour over potatoes; sprinkle crumbs on top. Bake at 350° for 30 to 40 minutes or until bubbly. Makes 8 to 10 servings.
Remove silk and husks from corn. Using a sharp knife, cut kernels off cobs, but cut only about half the depth of kernels. After cutting all ears, use the back of knife to scrape out juice and pulp.
Heat soup mixed with water. Top with toast. Add Mozzarella and broil until cheese bubbles. Sprinkle with Parmesan.
Place onions in bottom of crock-pot. Add chicken pieces. Stir together remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours or high 3 to 4 hours. Serve over spaghetti.
Mix all ingredients and marinate overnight. Use foil-covered cookie sheet. Bake at 325° for 90 minutes, stirring every 30 minutes.
Soak raisins in hot water 5 minutes. Cool and drain well. Mix pudding, milk, lemon juice and cinnamon. Cook over low heat until thick. Cool, then add raisins. May use instant pudding, then mix all except raisins until thick. Add raisins. Pour into baked 9-inch pastry. Chill 3 hours. Serve with whipped topping.