HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle gelatin over cold water and lemon juice. Dissolve over low heat. Set aside. Combine softened cream cheese, soup and onion. Cook over low heat, stirring until smooth. Add gelatin and remaining ingredients. Mix well. Spoon into well-greased 4 cup mold. Chill 4 to 6 hours or until firm. Unmold on platter, garnished with lettuce. Serve with crackers.
Saute onion, garlic and pepper in 2 tablespoons oil separately in same frying pan. Set aside in separate dishes. Brown meat lightly, then add Prego; let simmer, stirring occasionally, approximately 10 minutes. Add all sauteed ingredients. Bring to a bubbling simmer. Then turn down low until spaghetti is done. Serve meat sauce over spaghetti with garlic bread and a tossed green salad.
Place pork chops on tinfoil and season. Slice potatoes and onion and place on tinfoil. Salt and pepper. Add corn. Put a few teaspoons of butter on top. Wrap up in foil. Place in oven at 350° for 1 1/2 to 2 hours.
Mix all together. Refrigerate. Stuff 4 large tomatoes, or just use as a dip!!
Put all ingredients except vanilla in saucepan. Stir and bring to boil, full rolling boil, and boil 1 minute. Remove from heat and add vanilla. Beat until thick enough to spread. If it should get too thick, add 1 tablespoon cream. Makes enough to frost 8-inch square loaf pan.
Cook onion, green pepper, celery and garlic in oil until vegetables are tender. Add tomatoes, tomato paste, basil and bay leaf; simmer for 1 1/2 hours, stirring often. Add wine, water, salt and pepper; simmer another 1 1/2 hours, stirring occasionally. If sauce is too thick, add more water. When sauce is cooked, add cheese and mix well. Serve over pasta. Delicious. Serves 1 to 9.
Brown onion and garlic in butter. Stir in meat and brown. Stir in flour, salt and pepper. Add soup and stir. Simmer, uncovered, for 10 minutes. Stir in sour cream and heat thoroughly. Sprinkle on parsley and serve over noodles or rice.
Place ingredients in layers in a flat glass baking dish in order listed. Spread layers evenly. If salad is not to be served at once, do not add bacon, but cover with foil and chill. Add bacon at serving time.
In a deep mixing bowl, mix all ingredients well. Melt butter in deep baking dish. Pour butter into corn mixture; mix well. Pour mixture into baking dish. Bake at 350° for 60 minutes, or until knife inserted comes out clean. Top and sides will be golden brown.
Soak chicken in milk for 30 minutes. Remove from milk; season with salt and pepper. Roll each chicken breast in corn flake crumbs and set aside for 10 minutes. Spray a baking dish with cooking spray and arrange chicken in dish. Bake in a 400° oven for 45 minutes. Serves 4.
Combine ingredients. Pat into greased 9 x 13-inch pan. Bake, uncovered, 1 hour at 325°.
Melt butter into a 9 x 13-inch baking dish. Add rice, soups, chopped onion, mushroom pieces and water into baking dish. Mix all ingredients together and add salt and pepper to taste. Place chicken breasts on top of mixture and cover with foil. Bake at 350° for 1 hour and remove foil. Continue to bake for 15 minutes.
Boil potatoes until tender. Dice; place in buttered casserole. In medium saucepan, melt butter. Add flour, salt and pinch of pepper. Stir until smooth. Add milk and cream. Gradually cook over low heat until thick and smooth. Add 1 1/2 cups cheese. Cook slowly until cheese is melted. Pour over potatoes. Top with bread crumbs and rest of cheese. Bake at 425° for 25 minutes.
Will need a saucepan, potholder, spoon, tarnished pennies and paper towel.
Core and quarter and chunk apples. Mix in bowl with first 5 ingredients. Mix together the next 4 ingredients in bowl. Mixture will be crumbly. Sprinkle on top of apples. Place in paper bag and seal bag. Put in oven shelf farthest from heat. Place on cookie sheet and bake for 1 hour and 15 minutes in 350° oven.
Peel and chunk potatoes; boil until they fall apart. Cool in cold water; drain. Add remaining ingredients, except sliced egg. Mix together and cover top with sliced egg. Refrigerate at least 1 hour.
Thin peanut butter with warm water to the consistency of thin cream. Mix all ingredients. The mixture should be quite thin. Bake in a hot oven for 20 to 30 minutes. This is also a good filling for baked green peppers. If used for breakfast, omit the onion.
Put tahini, water, lemon juice and garlic in a blender. Add a little salt and pepper. Blend until smooth, adding a few beans at a time. Cover and chill.
Heat squash in heavy skillet, adding water only if absolutely necessary. Boil 5 minutes or until squash is tender. Drain and mash squash thoroughly. Add 1 cup bread crumbs, 1/2 cup cheese, salt, pepper, milk and eggs. Pour into a buttered casserole dish. Bake at 350° for 30 minutes. Combine remaining bread crumbs and cheese and sprinkle on top. Bake additional 10 minutes.
Grease and flour a 13 x 9 x 2-inch pan. Mix together brown sugar, eggs, vanilla, baking powder, flour, salt and oil. Stir in chocolate chips. Bake at 350° for 25 to 30 minutes.
Cover bottom of a 10 x 15-inch dish with sliced cake. Dissolve the jello in the boiling water in a large bowl, then add frozen strawberries, stirring to break apart. Sprinkle pecans and place	bananas over cake slices. Pour jello and berries over all and refrigerate while mixing pudding according to directions. Pour pudding over jello and top with Cool Whip. Refrigerate until ready to serve.
In a large skillet add all the chimmy ingredients except cheese and tortillas. Cook until the beef is browned and is crumbled. Place the cooked beef mixture inside of each of the tortillas and sprinkle with cheese. Roll up each tortilla with the ends tucked in. Deep fat fry each of the tortillas until brown and crispy. Remove and place a little garnish on each.
Mix dry ingredients first. Then add eggs and mix. Then add evaporated milk and vanilla. Spray pie pan with Pam and bake on 350 degrees for about 45 minutes.
Brown ground beef; drain. Stir in oregano. Stir in salt, pepper, onion, green pepper, bread crumbs and 1/2 cup tomato sauce. Press into pie shell.
Beat egg whites until stiff. In another bowl, beat sugar, egg yolks, milk and flour until fluffy. Add beaten egg whites. Fold in flavoring, baking powder and salt. Pour in pan that has been lined with paper and greased well. Bake at 350° until light brown. When done, remove from pan onto a dampened cloth sprinkled with confectioners sugar. Spread with jelly and roll up.
Press in 9 x 13-inch pan the first 3 ingredients. Bake 10 to 15 minutes or until light brown. Mix together next 3 ingredients. Put on top of crust after crust is cool. Mix pudding. Pour on top of 2nd crust. Then top with the rest of Cool Whip. Put nuts on top. Refrigerate.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° for 45 minutes.
Melt oleo, lemon juice and bouillon. Heat slowly until bouillon dissolves. In a medium bowl mix rice, broccoli, cheese and 1/4 cup lemon oleo sauce. Divide among fillets. Roll up and place seam side down in a baking dish. Pour remaining sauce over roll-ups. Bake 25 to 30 minutes. Garnish with paprika.
Mix orange and lemon juices, bitters and soda water. Pour into a glass and decorate with an orange twist.
Gather up several crisp apples. Cut into slices. Cream together above ingredients until smooth. Then dip!
Combine bouillon cubes, onion, water, potatoes and mixed vegetables in a Dutch oven. Simmer for 30 minutes or until potatoes are tender. Add cream of celery soup and cheese, heat and stir until cheese is melted and soup is hot.
Combine ingredients; roll into balls and smash using smooth bottom of a glass. Bake at 350° for 10 minutes.
Mix all together and pour into greased 9 x 5 x 3-inch or 2 small loaf pans. Bake in slow oven at 325° for about 1 hour.
Mix all ingredients together. Bake at 350° for 35 minutes in 12-inch pan.
Stir together all ingredients. Add meat, turn to coat well. Cover refrigerate several hours or overnight. Remove and grill, turning and basting with marinade.
Cream together Crisco, margarine and sugar; add eggs, one at a time, beating well after each addition. Sift dry ingredients together. Add vanilla to milk. Add dry ingredients alternately with milk to creamed mixture. Grease and flour tube pan. Bake at 325° for about 80 minutes.
Cook until thick, the eggs, flour, milk salt sugar and vanilla. Put in layers starting with vanilla wafers-add pineapple, pour custard over layers.
In large bowl, combine cocoa and margarine; beat until smooth. Add powdered sugar, alternately with milk and vanilla. Beat in peanut butter until fluffy. Spread over cupcakes.
Take 1 pound frozen bread dough and thaw. Flour and then roll with a rolling pin. Beat egg slightly and brush on rolled dough. Sprinkle with oregano and Parmesan cheese. Distribute cut up, sauteed onion and mushrooms over surface. Take fried bulk Italian sausage and sprinkle over ingredients. Sprinkle with garlic powder, then shredded Mozzarella cheese. Roll the dough like a jelly roll and brush outer side with beaten egg.
Cook rices according to directions on package (do not overcook). Melt butter in skillet and saute onions and celery. Add all ingredients to a 3-quart casserole or 9 x 13-inch dish. Bake 20 minutes at 350°.
First, put the olive oil, margarine and the garlic in a frying pan. After that, put the shrimp in the frying pan. Wait until the shrimp change color, then add the salt, hot sauce, parsley and 1/4 cup of beer. Let it cook for 3 minutes and add the Goya; mix it well and serve it with fries or rice on the side.
Put dates and sugar into a bowl; over this pour boiling water. Let cool. Sift soda, salt and baking powder with flour. Add nuts. Add beaten egg. Pour first mixture into flour and mix well. Pour into greased loaf pan and bake 45 minutes in medium oven.
In blender, process yogurt on high speed for 30 seconds; add pudding mix and process for 1 minute, scraping down sides of container if necessary. Cut each banana into 6 diagonal slices and sprinkle with lemon juice. Arrange 2 banana quarters into each of 4 goblets or dessert dishes; top with 1/4 of the pudding mixture. Sprinkle each portion with 1/4 of the pistachios; then top with 1 tablespoon whipped topping and add 1 cherry. Each serving provides: 1/4 milk, 1/2 fat, 1 fruit and 60 optional.
Prepare Jell-O as directed. Take 1 scoop of ice cream and drop it in a glass. Spoon jello on top of ice cream. Repeat first two steps. Drop one large spoon of whipped cream on top of your Jell-O. Now add your sprinkles. Serves 6 to 8.
Put 1/2 cup of water in a heavy skillet and boil. Add sugar and syrup. Stir until dissolved. Boil until it spins a thread. Add peanuts and cook slowly over low heat until golden brown. Remove from heat and add vanilla, butter and soda. Stir quickly and pour while foaming on two buttered cookie sheets. Let cool. Break apart and store in a dry place.
In saucepan, combine sugar, vinegar, catsup, Worcestershire sauce, salt, mustard, paprika, pepper and garlic. Cover and simmer for 15 minutes. Meanwhile, brown ribs. Put in oven. Baste with sauce. Bake at 325°, covered or uncovered, until ribs are tender.
Mix pineapple, sugar and flour in a saucepan and cook until thickened. Remove from heat and let cool. Mix cream cheese, butter and sugar well. Add eggs and whip until fluffy. Spread pineapple pie filling in uncooked pie shells until half full, then pour cream cheese mixture on top of filling. Sprinkle almonds on top. Bake at 325° for 4O to 45 minutes.
Fry sausage; drain. Add cheese. Add Bisquick and sausage/cheese together with enough milk to make sticky.
Spoon yogurt onto the cheesecloth. Tie cheesecloth at the top and hang the "bag" over a bowl to catch the whey. After all the whey has drained (leave overnight), a firm ball of "cream cheese" remains. Refrigerate. Yields approximately 3 ounces.
Brown pork chops in skillet. Place layers of potatoes, onion and cheese in greased casserole. Combine mushroom soup, milk and seasonings in bowl; blend well. Pour soup mixture over top. Top with pork chops; cover. Bake in preheated 350° oven for 1 hour and 15 minutes or until potatoes are done.
Sprinkle a heavy skillet with the salt. Place short ribs, fat side down, in skillet and brown on all sides; drain off the excess fat. Add onion and brown; combine remaining ingredients except sour cream, then pour them over ribs. Cover and simmer slowly for 2 hours or until tender, adding more tomato juice if needed. Just before serving, stir in sour cream. Serve with buttered noodles and poppy seeds; makes 4 to 6 servings.
Cream butter; gradually add sugar, beating well at medium speed. Stir in raisins, pecans and vanilla. Pour into unbaked pastry shell. Bake at 350° for 40 to 45 minutes or until set.
In a large mixing bowl, combine the sugar and flour. In a heavy saucepan, combine the margarine, water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar. Add the oil, sour cream, eggs, baking soda and vanilla. Mix well, then pour into a greased 11 x 16-inch jelly-roll pan. Bake at 400° for 20 minutes or until it tests done with a toothpick. While cake is baking, prepare the frosting.
Mix like pie crust the flour, powdered sugar and margarine. Bake in an ungreased 9 x 12-inch pan for 15 minutes at 350°. Mix the eggs, sugar, 1/4 cup flour, salt and rhubarb. Pour over crust. Bake for 35 minutes. (Can sprinkle nutmeg or cinnamon on top before baking.)
Preheat oven to 350°. In a small bowl, combine flour, baking powder, cinnamon and salt. Set aside. In a large mixing bowl with electric mixer beat butter, peanut butter, brown sugar and honey until smooth and creamy. Add eggs and vanilla; beat for 1 minute. Gradually stir in flour mixture until well combined. Shape dough into 1 1/2-inch balls. Place on ungreased baking sheet 2 inches apart. Using thumb or back of spoon, make 3/4-inch wide indentation in center of each cookie. Fill each with about 1 teaspoon jelly. Bake 18 to 20 minutes, until golden. Remove immediately. Cool on wire racks. Yummy!
Mix together brown sugar, milk, butter and salt. Heat to boiling, stirring constantly. Cool; stir in vanilla. Gradually add powdered sugar. Beat until creamy after each addition of sugar.
Cream together shortening and sugar. Beat eggs and water into mixture. Set aside. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add to sugar mixture and mix well. Add nuts and blueberries. Mix gently. Spray eight 1-pint, wide mouthed canning jars with nonstick cooking spray oil. Then half fill jars with mixture and place on cookie sheet. Bake in jars at 325° for 45 minutes. Allow to cool slightly and seal tightly with sterilized lids. When ready to serve, spoon out of jars. Incredible.
Mix oleo, cocoa, sugar and milk in saucepan. Bring to boil. Add peanut butter, oatmeal and vanilla. Mix well. Drop by teaspoons on cookie sheet and let cool.
Roast pepper in the broiler until skin is burnt and puffy. When cool enough to handle, peel. Discard seeds. Dice pepper. Heat oil in a large saucepan. Saute leeks, onions and celery in oil until slightly softened. Add diced pepper and remaining ingredients through tomatoes. Stir in enough chicken broth to cover the vegetables by 1-inch. Bring to a boil. Add potatoes and cook over medium-low heat for 20 minutes or until potatoes are soft. Garnish with croutons. Serve with a salad. Makes 6 servings.
Cook broccoli and drain. Make a sauce of the other ingredients. Pour over broccoli in a casserole and bake at 350° for about 20 minutes.
Cook broccoli in casserole dish until tender. Add cooked, cubed chicken, butter and cheese. Bake for 20 to 25 minutes at 350°.
Mix everything together, except oatmeal. Add oatmeal to make it all stick together. Place on cookie sheet. Bake at 350° for 10 minutes, or until done. This makes a lot of meatballs.
Combine first 4 ingredients. Make a well and add, in order, oil, egg yolks, cold water and vanilla. Beat until smooth. Measure egg whites into large bowl along with cream of tartar. Beat until very stiff. Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber spatula just until blended. Sprinkle chopped walnuts over the top and fold in gently with a few strokes. Pour into ungreased tube pan and bake at 325° for 55 minutes, then at 350° for 10 to 15 minutes. Invert until cool. Frost with a butter frosting and sprinkle chopped nuts all over top.
Boil sugar and 1 cup water to dissolve jello and Kool-Aid. Mix all ingredients. Add 7-Up just before serving. Serves around 50.
Spread rice in 9 x 13-inch baking pan. Arrange salted and peppered chicken over the rice. Add water. Sprinkle dry onion soup mix over chicken. Cover with mushroom soup. Cover pan with foil. Bake at 350° approximately 2 hours.
Break taco shells into bottom of pan. Spread beans on bottom. Mix sour cream and taco seasoning. Spread over beans. Top with grated cheese, chopped tomatoes and black olives. May also add shredded lettuce.
Cook broccoli and drain well. Combine eggs, onion and soup. Alternate layers of cooked broccoli, egg, soup mix, cheese and stuffing mix in 2-quart casserole. Dot top layer with margarine. Bake at 350° for 30 minutes or until thoroughly heated.
Brown meat and chili powder, salt and pepper. Add the tomatoes, beans, onion and sauce. Cook on simmer for 1 hour.
Crush cookies and peanuts. Whip all ingredients together, except topping. Spoon into pie crust. Freeze. Before serving, drizzle with fudge topping. Sinfully delicious!
Put flour, sugar, baking powder and salt in square baking pan (8 x 8 x 2-inch) and mix together. Cut up margarine laying on top of dry ingredients fairly evenly. Mix in enough milk to make a cake-like batter. Lightly spoon fruit and juice over top and bake at 350° until done (about 45 minutes). (It's done when crust comes to top and turns light brown. Should still be juicy inside but not doughy. Stick knife in middle and slightly pull apart to see and check for doneness.)
Choice chicken parts (cleaned and excess fat removed); season heavily with Lawry's lemon pepper. Bake at 400° for 1 hour. Chicken is crunchy and tasty with no frying!
Place all mixed together in a 9 x 13-inch pan. Melt down in oven at 350° until cheese appears watery, 45 minutes to 1 hour. Transfer to another dish. Crush Ritz crackers on top and put chunks of butter on top. Bake until crackers are golden brown and butter is melted at 350°.
Peel and quarter potatoes. Put in a 4-quart kettle along with the water. Add the salt and pepper, butter and milk. Boil until potatoes are tender. Roll biscuit dough 1/4-inch thick. Cut into 2-inch squares and drop into rapid boiling potato broth. Cook dumplings 2 minutes. Best served while hot.
Stir the flour into dry mix. Mix as directed using oil, water and eggs. Bake at 350° for 30 minutes in a 9 x 13-inch pan.
Mix milk with bread crumbs. Beat in next five ingredients. Mix in ground beef with a fork. Turn into a 9-inch pie plate. Bake in a 350° oven for 30 minutes.
In a large saucepan, melt butter over low heat. Blend in sugar. Remove from heat. Mix in eggs and peanut butter. Add oats, baking soda, raisins and chocolate chips. Use ice cream scoop. Drop on greased cookie sheet. Bake at 350° for about 15 minutes. Makes large cookies.
Cook first 3 ingredients without stirring to hard crack stage (300° to 310°). Add coloring and cinnamon oil. Stir. Pour into 2 oblong cake pans or cookie sheets (buttered). Cool. Hit pan to crack in pieces.
Sift flour, baking soda, salt and 2 teaspoons cinnamon together. Mix all in first 5 ingredients. Fold in apples. Put in 9 x 13-inch pan and top with mixture of sugar, nuts and 1 teaspoon cinnamon. Bake at 350° for 35 to 40 minutes.
In a mixing bowl beat egg yolks until thick and lemon colored, about 5 to 8 minutes. Blend in lemon juice, peel and butter. Combine sugar, flour and salt. Add alternately with milk, beating after each addition. Beat egg whites until stiff; fold into batter. Pour into a 1 1/2-quart baking dish; set in a pan of hot water. Bake at 350° about 50 minutes or until lightly browned. Serve warm topped with whipped cream.
Mix all ingredients until creamy. Wipe off hot dogs and cover with batter. Fry in deep vegetable oil until brown. Drain on paper towels.
In skillet, brown onions and Spam. Add celery and green peppers. Mix eggs in separate bowl, then add to skillet and scramble with onion mixture. Pour over cooked rice and flavor with soy sauce, salt and pepper.
Chop onion and cook in 1 stick margarine until onion is transparent. Mash squash with fork. Combine onion and margarine with slightly beaten eggs. Add soup, squash and bread crumbs. Salt and pepper to taste. Mix well. Pour into greased casserole dish and bake at 350° for 20 to 25 minutes. Before last 10 minutes of baking, top casserole with Cheddar cheese and French fried onions.
Put nuts and cherries in bottom of tube pan. Put brown sugar and cinnamon in plastic bag. Quarter biscuits and use 1/2 of them after shaking them in sugar and cinnamon.
Blend beans until smooth. Add other ingredients; blend until smooth. Add bean liquid until mixture is consistency of dip. Chill. Makes 1 cup. Serve with pocket bread for dipping.
Mix Jell-O and cake mix together. Follow directions on cake mix except use milk instead of water. Bake in 2 round cake pans. After cake has cooled, split layers in halves so that you have 4 layers.
Spray #5 skillet with Pam on medium heat. Crack egg on edge of pan and slowly drop egg into pan. Bust yolk with edge of spatula, be sure not to scramble the egg. Add salt and pepper to taste. When egg has firmed up, flip once. When egg is done, put egg on a napkin to soak up any oil. Spread mayonnaise on the 2 pieces of bread. Put egg between the bread and enjoy. Makes 1 serving.
Mix and bake in greased pan for 35 minutes at 325° to 350°. Use long pan.
Use 9 1/2 x 12 x 2-inch sheet cake pan. Layer cabbage, onions, potatoes and corned beef. Pour on celery soup mixed with water. Bake 1 hour and 30 minutes at 400° in pan covered with foil.
Cook, drain and cool frozen vegetables. Add celery, green pepper, onion and kidney beans. Stir sugar and flour in a saucepan. Add vinegar and mustard and cook until thickened, stirring constantly. Remove from heat. Mix into vegetables while still hot. Dash on salt and stir. Cover well and refrigerate at least 4 hours before serving.
In a large kettle or Dutch oven combine chicken broth, seasoning packet from vegetables, tortellini and hot pepper sauce. Bring to boiling. Add vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Add chicken and cook 5 to 7 minutes more or until tortellini is al dente (tender but still slightly firm) and vegetables tender. Cook this simple, stir-together soup in less than 15 minutes.
Melt cheese and margarine on low heat, stirring occasionally. In large bowl, mix sugar and cocoa. Pour melted cheese and margarine into sugar and cocoa mix. Add vanilla and nuts; mix well. Pour quickly into greased 9 x 13 pan. Chill until firm.
Preheat oven to 350°. In mixing bowl, mix sugar, eggs, and cornstarch. Add syrups, butter, and vanilla. Mix thoroughly. Place pecans in bottom of pie crust and pour filling over. Bake 40 minutes at 350°.
Brown pork chops in oil and drain. Place in a large skillet or casserole. Cover with beans, rice and sauerkraut, then pour tomato sauce over all. Simmer for 1/2 to 1 hour in 350° to 400° oven or on top of stove, covered with lid.
Mix pudding as directed on boxes. Crush Oreos into little pieces. Mix the Cool Whip and the sour cream together. Start with thin layer of Oreos on the bottom of the pan. Then spread a layer of the pudding. Then spread the cream cheese and Cool Whip mixture. Then layer again with cookies. Follow these steps until all the ingredients are gone.
Cook linguine until al dente; drain. Saute garlic in olive oil for 1 minute. Add scallions and broccoli, stirring to combine. Pour chicken stock over mixture and cover. Cook for 2 minutes or until tender, but still bright green. Add basil, then toss with linguine and Romano cheese. Season with hot pepper flakes, if desired.