HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean and drain scallops. Add lemon juice; allow to drain. Larger scallops should be cut into bite size pieces. Cut the red pepper into short, thin slices; place on the side. Cut the green pepper into short, thin slices; place on the side. Cut the ginger root into short, very thin slices (about 1 tablespoon). Avoid using the outer skin of the root. Place these on the side. Break 2 tablespoons of walnuts into medium size chunks; place on the side.
Mix sour cream and cream cheese. Spread mixture on bottom of square dish. Layer on top of mixture the lettuce, onion, pepper, tomatoes and cheese. Pour salsa lightly over top. Serve with nacho chips.
Cook broccoli as directed. Drain. Beat everything together except broccoli and cheese with hand beater until smooth. Then stir in broccoli and cheese. Pour into casserole and bake at 350° until knife inserted between center and edge comes out clean, about one hour. Serves 6 to 8.
Mix above ingredients together. Place in casserole, cover and bake at 350° for 1 hour.
Mix together and pat into 9 x 13-inch pan and bake at 325° for 10 to 12 minutes or until lightly browned. Let cool.
Combine all ingredients in casserole dish. Bake for 1 hour and 15 minutes at 225°.
Cook zucchini, carrots and onion until tender; do not add water. Drain. Combine soup, cheese and 4 tablespoons of margarine. Add vegetables. Stir together gently. Pour into baking dish. Cover with cracker crumbs and 2 tablespoons of margarine. Bake at 350° for 30 minutes.
Place chicken in casserole dish. Put mixed vegetables on top of the chicken. Mix soups and chicken stock together and pour over top of the chicken and vegetables. Put stuffing mix on top. Bake at 325° for approximately 30 minutes.
Peel potatoes cut into 1/2 inch slices place in bowl and wash. Put potatoes in 3 quart pan of boiling water. Cook until potatoes are tender. Turn heat down on medium and add a one and a half stick of butter. Stir frequently until thick remove from heat and serve.
In saucepan, combine soup and cheese. Stir in sour cream, onion and Tabasco. Sprinkle with chili powder. Serve hot with corn chips.
Layer rhubarb, sugar and jello in bottom of a 9 X 13 pan. Top with marshmallows. Prepare cake mix and pour on top. Bake 50-55 minutes at 350°. Cool 5 minutes. Turn upside down. Serve with whipped cream. Note: Can use huckleberries with lemon jello or peaches with orange jello.
Mix dry ingredients; slowly add hot milk. Add beaten egg yolks and cook until thick. Then add butter and vanilla. Pour into baked pie crust and top with whipped cream.
Mix sugar and peanut butter into crumbs. Divide into three parts. Put 1/3 of the crumbs on bottom of pie shell. Pour the instant pudding that has been mixed per directions. Let set 5 minutes. Pour another part of the crumbs over the pudding, sprinkling evenly. Cover with a small carton of Cool Whip. Sprinkle remainder of the crumbs over the Cool Whip. Refrigerate.
Stir in a bowl the macaroni (cold), green peas, ham, cucumber and mayonnaise. Pour in a serving dish and decorate with slices of hard egg and chopped parsley.
Prepare macaroni and cheese dinner as directed on box. Add remaining ingredients. Mix lightly and chill. Add additional salad dressing before serving, if desired.
Blend beef, rice, green pepper, onion, salt and pepper thoroughly. Shape meat into balls, about the size of a walnut. Arrange balls in a large heavy skillet. Pour tomato soup, water and melted fat over meatballs. Cook on high heat until steaming. Turn to low and cook 45 minutes.
Cream margarine and sugar. Add flour; mix until formed in a soft dough. Put mixture evenly into a 9 x 13-inch baking dish which has been sprayed with Pam. Bake in a 350° oven for 20 minutes, or until golden brown.
Cook peppers and onion for 1/2 hour in nonstick frypan. In a large kettle, add everything and simmer until thickened (several hours). Salsa can be frozen or processed.
Pick through crabmeat and remove shells. Try not to break up lumps of meat. Add all ingredients to crabmeat and mix well. Form into 6 or 8 cakes. Either fry or broil until browned on both sides.
Whisk together eggs, water, basil, dill weed and salt; set aside. Heat oil in 10-inch saute pan. Saute peppers, garlic and onion 3 minutes. Sprinkle olives over mixture. Whisk egg mixture and pour over the vegetables; cook over medium-high heat 5 minutes. Sprinkle cheese over eggs and place in skillet in oven 3 to 4 minutes or until top is set and cheese is melted. Cut into 6 wedges and serve at once.
Cream together butter, margarine and sugars. Add eggs and vanilla and cream more. Add flour, soda and salt and mix well. Stir in chocolate chips and nuts. Chill. Drop dough by spoonful onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Cut chicken into cubes; sprinkle with salt and cornstarch. Stir-fry in hot oil in skillet for two minutes. Add celery and cook another two minutes. Stir in remaining ingredients and cook for 8 minutes. Serve with rice if desired.
Cut bacon in 1 inch pieces and brown in skillet with onions. Remove from pan with slotted spoon, then brown ground beef; drain. Add bacon and onions to ground beef. Mix all ingredients together in a large casserole dish. Bake at 350° for 40 minutes.
Put potatoes and onion into 3-quart saucepan and barely cover with cold water. Add salt. Cover tightly and heat to boiling. Reduce heat and simmer for 10 minutes or until potatoes are perfectly tender. Mash potatoes in their liquid. Add butter and enough milk to give desired thickness. Reheat to scalding, then remove from heat.
Mix mayonnaise, sugar and vinegar. Cut broccoli off stems and mix with remaining ingredients. Let set in refrigerator overnight.
Combine peanut butter and chocolate morsels in a heavy saucepan. Cook over low heat, stirring frequently, until morsels melt. Remove from heat. Add peanuts, stirring to coat. Drop by rounded teaspoonfuls onto wax paper. Cool completely and store covered.
Mix dry stuffing mix with margarine. Combine all other ingredients. Add 1/2 of stuffing mixture. Fill lightly greased shallow baking dish with squash mixture. Cover with other half of stuffing mix. Bake 25 to 30 minutes at 350°.
Heat oil in Dutch oven. Add beef stew; cook over medium heat about 20 minutes, turning often to brown. Stir in next 14 ingredients. Cover and simmer 1 1/2 hours, stirring occasionally. Add carrots, onions and potatoes. Cover and cook 45 minutes longer.
Beat egg whites until stiff. Add sugar slowly. Mix all ingredients together and put in a well-greased pie tin. Bake at 350° for 30 minutes. This is much better if you let this stand in refrigerator for 24 hours before serving. Serve with whipped cream or ice cream. Serves 6.
Bring pineapple to slow boil. Pour in dry jello. Mix thoroughly and let cool. Mix remaining ingredients and add to pineapple. Refrigerate.
Melt margarine. Stir in chicken and pepper. Cook 3 minutes. Add peas, cheese, garlic powder and soup. Blend in milk. Simmer 5 minutes. Toss in with hot bows and serve.
Prepare pudding mix according to directions. Blend in whipped topping, mayonnaise, and lemon juice. Fold in remaining ingredients. Turn into 5X5X3 baking pan and freeze till firm. Makes 8 to 10 servings.
Combine cake mix with eggs, Crisco, water, milk, 1/2 of nuts and flavorings. Bake in two layers for 35 minutes at 350°.
Cream together first 3 ingredients until fluffy; add syrup and continue creaming. Beat in eggs and chocolate. Sift together dry ingredients; stir into batter. Fold in chocolate pieces and walnuts. Spread in greased 9 x 9 x 2-inch baking pan; bake in moderate oven (350°) about 25 minutes. Cut into squares or bars.
Combine apples, marshmallows, celery and walnuts. Toss lightly. Chill. Add additional salad dressing and garnish with sliced apples before serving, if desired. Makes 6 to 8 servings.
Combine buttermilk, salt and pepper. Stir well. Skin chicken, if desired. Place chicken in a shallow container and pour mixture over top. Cover and let stand 20 minutes, turning once. Remove chicken. Dredge chicken in flour, coating well. Cook in hot oil (350°) until browned, turning to brown both sides. Reduce heat to 275°, cover and cook 25 minutes. Uncover and cook 5 minutes longer. Drain on paper towel.
Mix ingredients, except butter and crackers, together and pour into a buttered casserole dish. Mix crackers and melted butter together and sprinkle on top. Bake at 350° for 45 minutes.
Use blender to combine nonfat dry milk and milk, adding 1 tablespoon chocolate syrup. Heat in a pan on stove for about 2 minutes, stirring occasionally; do not boil. Stir in vanilla.
In small saucepan melt butter and saute onion until tender. Add flour, salt and pepper. Mix well. Carefully blend in sour cream and heat thoroughly. Do not boil. Stir in beans and turn into casserole dish. Top with cheese. Bake at 350° for 15 minutes.
Fry in saucepan over medium gas flame (325° to 350° dial setting on controlled burner) 1/2 pound suet. Remove cracklings. Add and cook until soft, stirring frequently, onions and garlic. Mix in paper bag the flour, chili powder and cumin. Add venison cubes, a few at a time, and shake until each cube is coated with seasoned flour. Add meat to onion and cook until brown. Add tomato sauce, tomatoes and salt. Reduce flame to simmer (200° to 225° dial setting on controlled burner) and continue cooking 4 to 5 hours, stirring occasionally and adding water as needed. Makes approximately 10 cups.
Heat oven to 350°. Sift dry ingredients together in medium bowl. Beat egg whites slightly, then mix the other wet ingredients in larger bowl. Add dry ingredients to wet and stir just until blended.
Grease	an 8-inch square baking pan.	Preheat oven to 350°. In	2 quart saucepan, melt chocolate and margarine over low heat; remove from heat.	Gradually beat in sugar; blend in eggs; add flour, vanilla and baking powder. Fold in nuts and spread	batter in greased pan. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool and cut into squares. Makes about 16.
Beat eggs (whole) until light. Add brown sugar, ginger and melted butter. Stir in molasses, sour milk, soda and flour. Mix well. Beat until all ingredients are thoroughly mixed. Grease and flour a pan and bake in moderately hot oven. Serve with any sauce you prefer. Sauce For Gingerbread is a good one.
Drain vinegar from pickles and discard. Wash pickles in cold water and cut into 1 to 2-inch chunks. Layer into original jar the pickle chunks, sugar and Tabasco. Screw cap on jar tightly. Store jar in refrigerator. First position is upside-down. Turn twice a day for 5 days, alternating position (upside-down, right side up, etc.).
Combine in saucepan. Stir over low heat until melted. Or microwave 2 to 4 minutes. Makes 1 cup.
Melt margarine in frying pan on medium heat. Drain hominy. Grate cheese. Put hominy in melted margarine and heat until hot. Sprinkle cheese over hominy. Cook until cheese is melted.
Put all ingredients except meat and vegetables in blender; mix well. Pour over meat. Let marinate for 4 hours or longer. Put on skewers with assorted vegetables. Brush with marinade. Grill over medium-hot coals, turning and basting often for 15 to 20 minutes, or until meat and vegetables are done. Serve with rice.
Mix all ingredients together and rub on all sides of brisket. Place in plastic bag and refrigerate overnight, turning meat once. Wrap brisket in foil and place in deep pan. Bake 3 hours (or until tender) at 300°. Brown on grill.
Sprinkle salt over dough after it has been rolled out. Cut into any desired shape or strip and twist. Bake for 15 minutes in a 425° oven.
Mix cocoa, sugar and flour. Add vanilla and water. Boil until thickens. Serve with hot biscuits.
Cook pasta according to directions on package. Blanch broccoli. Toss broccoli and pasta with remaining ingredients. Can be served warm or cold.
Sift flour once and measure; add baking soda, salt and spices. Sift together 3 times. Pour boiling water over butter; stir until blended. Add molasses, then beaten eggs and flour mixture. Stir until blended. Pour into greased and floured pan. Bake 40 or 50 minutes until done.
Toss all, except Granny, straight up in the air. Drop into squeaking rocking chair. Fold in grandmother's outstretched arms. Tuck Teddy and blanket around small child's arms. Open fairy tale book to very first page. Begin by saying, "Now when I was your age". Mix stories of bunnies, bears, piggies and soup. Repeat bedtime stories until child's eyelids droop. When the cookie has crumbled and child starts to yawn, place child, Teddy and blanket in warm bed until dawn. Yields 2 happy persons!
Mix sugar, cornstarch and salt in a 2-quart saucepan. Combine the milk and egg. Gradually stir into sugar mixture. Add rice. Cook over medium heat until thick and bubbly. Boil and stir 1 minute. Remove from heat and stir in butter or margarine and vanilla. Pour into a bowl or custard cups. Sprinkle with cinnamon.
Grease and flour 4 small loaf pans. Mix all ingredients well and place in loaf pans. Bake for 1 hour at 350°.
Drain pineapple mix with cottage cheese. Then put in dry jello and mix again. Add Cool Whip. Refrigerate until ready to serve. Will serve 18 to 20 people.
In a large bowl, mix all ingredients together, then pour into a lightly greased baking dish. Bake in a 350° oven for 30 minutes. When done, pour Special Sauce on top.
Combine first eight ingredients in a 9 x 9-inch pan. Mix melted margarine. Add milk. Pour over potato mixture. Sprinkle with cornflakes. Bake at 400° for 30 minutes. Serves 6.
Butter Bundt pan and line bottom with rolls. Sprinkle nuts over rolls. Combine pudding and brown sugar and sprinkle over rolls. Slice butter and lay over pudding mixture. Let raise overnight or 6 to 8 hours. Bake 30 to 40 minutes at 350°.
Rub both sides of bacon with brown sugar. Wrap slice of bacon around cracker tightly (crosswise). Place on a baking rack with a drip pan underneath to catch the grease. Bake at 250° for 2 hours.
Scald and peel tomatoes. Squeeze the seeds and juice from tomatoes by hand. Put pulp in large cooker. Add 2 cups sugar to 1 cup tomatoes, with very little juice. Add lemon which has been sliced thin and cut into half moons. Cook as for jelly. Pour into jars, add 1/2 stick of cinnamon. Seal with lid. Water bath 5 minutes.
Sprinkle salt over sliced cucumbers and let set for 2 hours. Drain off water. Combine sugar and vinegar, pour over cucumbers and let stand for 10 minutes. Stir and put in freezer containers. Thaw at room temperature, and then store in refrigerator.
In large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Top mixture with more pecans (not chopped), if desired. Bake at 350° for 50 to 55 minutes or until knife inserted in middle comes out clean.
Combine ingredients and allow flavors to meld several hours or overnight. Use to season slow-cooked, chopped or shredded Boston butt pork meat. Makes 2 cups.
In a medium saucepan over high heat, whisk milk, garlic, flour and cream cheese. Bring to boil, whisking constantly. Reduce heat and simmer for 2 minutes or until thickened. Add Parmesan; whisk until blended. Remove from heat; stir in Molly McButter. Pour sauce over hot fettuccine. Sprinkle with parsley and pepper, if desired. Serves 4. Per serving: 5 grams fat and 310 calories.
Prepare ribs and bake in shallow dish for 30 minutes at 350°. Meanwhile, saute onion in fat for 5 minutes, add remaining ingredients. Mix well and simmer 5 minutes more. Pour over ribs and bake for 1 hour.
In mixing bowl, gently combine potatoes and eggs. Combine dry ingredients and onion. Stir in potato mixture. Drop by tablespoon into preheated greased skillet. Brown lightly on both sides.
Mix corn syrup and sugar in bowl; in microwave heat until hot. Then add peanut butter. Then add Rice Krispies. Put in cookie pan. Heat chips in microwave. Spread on the top, then cut into bars.
In a medium size saucepan, mix together sugar, water and Karo syrup. Put over medium heat, stirring constantly until it comes to a full rolling boil. Put in candy thermometer. Let boil; do not stir until it reaches hard crack. Remove from heat. Add flavored oil; add drops of food coloring to make color. Stir and pour into a buttered cookie sheet. Let set until hard, then crack with a hammer. Can coat with powdered sugar, if desired.
Brown meat slowly; spoon off excess fat. Add next 6 ingredients to meat. Simmer, uncovered, for 45 minutes to 1 hour, stirring occasionally. Cook noodles in boiling salt water until tender; drain and rinse in cold water. Combine cottage cheese with next 5 ingredients. Place half of noodles in 13 x 9 x 2-inch baking pan. Spread half of cottage cheese mixture over noodles. Add half of Mozzarella cheese and half of meat mixture. Repeat layers. Bake in moderate oven (375°) for 30 minutes. Let stand 10 to 15 minutes.
Preheat oven to 350°. In casserole, empty and pour off bean juice. Mix cream of mushroom soup to beans and place onion rings on top of bean mixture. Brown in oven for about 30 minutes. Delicious.
Arrange alternate layers of thin sliced potatoes and onions. Sprinkle each layer with flour, salt and pepper and dot with butter. Pour milk over the casserole and bake at 400° for 1 hour. Last 15 minutes sprinkle with grated cheese.
Preheat oven to 450°. Line pie plate with pastry and bake 5 minutes. Cook bacon until crisp; remove from skillet. Cook onion in remaining fat until transparent. Crumble bacon and sprinkle bacon, onion and cheese over pastry. Combine eggs, cream, nutmeg, salt and pepper. Pour over ingredients in shell. Bake 15 minutes at 450°, then reduce heat to 350° and bake until a knife inserted an inch from edge of pastry comes out clean. Leave in oven 10 minutes longer. Serve immediately as hors d'oeuvres or main course.
In a shallow bowl, beat eggs until foamy. In another shallow bowl, combine flour, cornmeal, seasonings and a little salt. Dip fillets in eggs, then coat with cornmeal mixture. Heat 1/4-inch oil in a large skillet; fry fish over medium-high heat for about 4 minutes on each side or until fish flakes easily with a fork.
Pour filling in unbaked crust and dot with butter. Cover with top crust. Bake at 425° for 40 to 45 minutes.
Drain pineapple; keep 3 tablespoons juice. Combine juice, sugar and flour. Add cheese and pineapple chunks. Mix well. Combine margarine and cracker crumbs. Spoon over pineapple mixture. Bake at 350° for 30 minutes.
Mix together. Press into an 8 or 9-inch spring-form pan; reserve 3/4 cup of mixture to sprinkle on top.
In one bowl, combine apples, cinnamon and 5 tablespoons sugar. In another bowl, combine the remaining ingredients. In a greased and floured tube pan, pour in some of the batter, then sprinkle on some of the seasoned apples. Cover with more batter and repeat the process until all batter and apples are gone. Bake at 350° for 1 hour.
Add milk to sugar, flour and cocoa and stir constantly. When thickened, add egg yolks, margarine and vanilla.
Crumble shortening in flour. Add other dry ingredients. Mix well. Add eggs and mix again. Add milk and blend well. Divide in 5 portions and roll out as for pastry; cut to fit a 9-inch cake pan or heavy skillet. Bake at 350° for 10 to 12 minutes. (It will be thin like a cookie.)
Spread bean dip on large platter. Mix sour cream, mayonnaise and taco seasoning. Spread over bean dip. Mash avocados and lemon juice together and spread over sour cream. Sprinkle other ingredients in layers over top of this.
Brown meat and onion. Add soup and water. Add vinegar, salt and pepper to taste. Cut cabbage coarse; add and bring to a boil. Simmer 25 minutes. Place in casserole; cover with bread crumbs. Bake for 15 minutes at 400°.
Mix ingredients. Bake at 350° until done. Bake in loaf pans.
Place sugar and Karo into pot. Bring to boil. Boil about 1 minute. Add peanut butter and stir. Add cornflakes. Mix thoroughly until flakes are coated. Drop by spoonfuls onto waxed paper.
Preheat oven to 400°. Grease and flour 9 x 5 x 3-inch loaf pan.
Combine all ingredients. Pour into unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 350°. Bake 30 minutes.
Heat milk, soup and 1/2 cup grated cheese until cheese melts and is hot. Pour in casserole dish. Roll chicken, which is seasoned with black pepper and sauteed onions, and 1 tablespoon grated cheese in	each triangle. Place	rolled crescents on top of sauce and bake, uncovered, until rolls are brown in a 350° oven (about 30 minutes).
Mix all ingredients; turn into a buttered 1 1/2 quart casserole. Bake at 350° for 40 minutes.
Rinse and cut cabbage into 2-inch strips. Immerse in water while preparing other veggies. Scrape carrots. Cut into 2-inch diagonals. Remove seeds from pepper. Cut into 1/4-inch strips. If potatoes are used, peel and slice into 1/2-inch thick slices.
Dip pieces of chicken in oil and place in casserole dish. Cover with slices of bacon. Sprinkle with oregano and thyme. Bake, uncovered, for 1 hour at 350°. Place under broiler to brown. Serves 6 to 8.
Cream the butter and sugar. Add beaten egg yolks, almond extract and flour. Use sprit form or these can also be rolled out and cut with fancy cookie cutter. Bake in a hot oven until light brown.
Mix all ingredients in large bowl. Bake at 350° for 1 hour in a greased bread loaf pan. Cool before slicing.
Break cauliflower into small florets. Add chopped onions and celery. Mix with dressing. Right before serving, add lettuce and bacon bits. Serves 8 to 10.
Cook potatoes in boiling salted water. When soft, rub through strainer or use 2 1/2 cups mashed potatoes. Scald milk with onion. Remove onion and add milk slowly to potatoes, using a whisk. Melt half the butter; add dry ingredients. Stir until well mixed, then stir into hot soup. Boil 1 minute. Strain. Add remaining butter and sprinkle with parsley.
Preheat oven to 425°. In a large bowl, combine pumpkin, milk, eggs and spices. Mix well. Turn into shell and bake 15 minutes. Reduce heat to 350° and continue baking for 40 minutes. Cool. Garnish with Cool Whip and chopped nuts.
Mix 1/4 cup soup and remaining ingredients. Make patties and brown. Blend the rest of the soup with 1/3 cup water. Pour over patties and simmer 20 minutes.
Soften cheese; add seasoned salt, onion and Worcestershire. Mix well. Spread on dish to 1/4-inch thick. Cover generously with cocktail sauce, then cover with the shrimp. Sprinkle with parsley. Refrigerate for at least 3 hours. Can be made the day before and kept in refrigerator overnight. Serve with Ritz type crackers or with Triscuits.
Grease a large pie plate. Mix all ingredients and pour into pie plate. Bake 45 minutes at 350°.
Dissolve one small package strawberry jello in 1 cup hot water. Add strawberries. Let thicken in refrigerator. Add 1 cup Cool Whip and mix well. Cut angel food cake into three layers. Put filling between each layer. Top with more Cool Whip as an icing. Refrigerate before serving.
Combine cereal and milk, let stand for 5 minutes. Add eggs and oil, mix well. Combine dry ingredients, stir into cereal mixture just until moistened. Fold in cranberry sauce. Coat muffin cups with nonstick cooking spray, fill 2/3 full with mixture. Bake at 400 degrees for 15 to 20 minutes or until a toothpick comes out clean. Cool 5 minutes, remove from pan to a wire rack. Yield: 1 dozen muffins.
Begin by layering each ingredient in a 9 x 13-inch pan, beginning with pie filling. End by slicing 2 sticks of butter and layering over entire dish. Bake at 350° for 45 minutes, or until golden brown.
Mix the first 3 ingredients together and let sit overnight. Next day, mix the marshmallows, walnuts and whipping cream or Cool Whip. Fold this with the other ingredients. Refrigerate.
Preheat oven to 375°. In a large mixing bowl, thoroughly cream shortening, sugars and vanilla. Beat in eggs, then water. In separate bowl, sift together flour, soda and salt. Add to the creamed mixture, blending well. Stir in rolled oats. On a greased cookie sheet, for each cookie, spread 1/4 cup of cookie dough into a 3 1/2-inch circle. Make circles 2 1/2-inches apart. Press M&M's in the top. Bake at 375° for 8 to 10 minutes. Switch the cookie sheets after 4 minutes for more even baking. Makes 20 giant cookies.