HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook tortellini according to package directions; keep warm. In a large skillet, melt butter. Saute onion and garlic 3 minutes. Add shrimp; saute 3 minutes. Add tomatoes, ham, peas, and grated cheese; cook 1 minute. Toss with tortellini; sprinkle with shredded cheese. If desired, garnish with fresh basil.
Line bottom of casserole dish with dried beef. Place chicken breasts, wrapped in bacon strips, on beef. Mix in separate bowl the sour cream, cream cheese and chicken soup. Pour mixture over chicken; cover and bake 2 hours at 350°. Uncover last few minutes to brown.
Dissolve Jell-O in 1 cup boiling water; add rest of ingredients. Refrigerate.
Combine first 3 ingredients in a 2-quart saucepan. Bring to boil; lower the heat and simmer until tender, about 35 to 40 minutes. In large frying pan, saute the ground beef. Drain off any excess fat, then add puree and seasoning. Add the cooked rice. Heat through and serve.
Combine first 3 ingredients in 2-quart casserole or mixing bowl. Microwave on High for 5 minutes. Stir in peanuts. Microwave 3 to 5 minutes (3 1/2 minutes) on High. Stir after 3 minutes until syrup and peanuts are lightly browned. Stir in butter, vanilla and soda until light and fluffy. Spread to 1/4-inch thickness on large, well-buttered cookie sheet. Cool and crack.
Add lemon juice to sour milk; set 5 minutes. Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat with mixer until blended. Mix all ingredients together. Mix the two mixtures together. Stir in diced zucchini. Spoon batter into 9 x 12-inch pan that has been greased and floured. Bake at 325° for 40 to 45 minutes. No frosting needed.
*Such as cucumber, broccoli, green onion, green and red pepper and radishes.
To serve, boil 4 cups water. Add 3/4 cup soup mix. Simmer until vegetables are cooked.
Add together all ingredients and heat slowly in a crock-pot or on the stove. Adjust sugar and spice amounts to taste.
Mix all ingredients together well. Drop by spoonfuls on ungreased cookie sheet. Bake at 375° for 10 minutes until brown.
Cream butter; add sugar, vanilla and salt. Cream well. Add flour gradually; mix. Add nuts. Chill. Roll small pieces of dough in palm of hand to form a ball or crescent 2 to 2 1/2 inches long and 1/2-inch thick. Place on ungreased cookie sheet. Bake at 400° for 10 to 15 minutes (bottoms brown). While warm roll in confectioners sugar. Cool. Yield: 4 dozen.
Cook broccoli according to directions on the package and drain well. Saute onion in small amount of butter or oleo. Add remaining ingredients and melt over low heat. Serve warm with wide corn chips.
Combine first 3 ingredients; stir until thick. Pour into cooked pie shell. Arrange fruit on top; refrigerate for 4 hours.
Combine flour and sugar. Mix oleo, water, Crisco and cocoa in pan and bring to boil. Pour hot mix over flour and sugar. Mix buttermilk, eggs, soda, salt and vanilla; pour into 9 x 13-inch pan and bake at 350° for 25 to 30 minutes. Frost while hot.
Put butter or oil in hot Dutch oven and fry the birds, turning them until browned on all sides. Add parsley, green pepper, garlic and onion. When these are tender, add wine. Cover the oven and simmer over low coals. In a few minutes, add the tomato sauce, mushrooms and seasonings. Simmer slowly for 1 1/2 hours. Good dish to serve over noodles.
Heat oven to 450°. Brush bottom of rectangular pan (13 x 9 x 2-inch) with 1 tablespoon melted margarine.
Soak beans in 2 quarts of lukewarm water for 1/2 hour. Add all the other ingredients and cook over medium heat, adding more water when necessary. Serve with cornbread and Collard Greens.
*Made of 2 cups sugar and 1 cup water, boiled 3 minutes and chilled.
Bring sugar and water to a boil. Let cool. Mix juices and syrup together. Mash bananas to a pulp. Stir mashed bananas into juice. Freeze, stirring occasionally, until mushy hard or freeze until ready to use. When ready to use, thaw until mushy. Mix with ginger ale. Serves 20 to 30.
Preheat oven to 350°. Cream sugar, egg and butter together in a large bowl. Beat until fluffy. Set aside. Combine bananas and milk in a small bowl. Set aside. Sift flour, baking powder and baking soda together. Stir by hand into creamed mixture, alternately with banana mixture until flour is just moistened. Stir in chocolate chips and pecans. Grease 1 (9 x 5 x 3-inch) loaf pan. Turn batter into pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Cook in pan 10 minutes. Remove from pan and cool on rack.
Heat the bacon grease in an iron pot until smoking. Stir in	flour and make a dark brown roux by stirring over medium heat about 45 minutes. Add chopped onions and bell pepper and cook until limp.	Heat 10 cups water in a large pot, then add roux mixture to pot. Add all other ingredients except seafood and file powder. Simmer at least 3 hours. Add shrimp 20 minutes before serving and oysters and crabmeat 5 to 10 minutes before serving. Serve in bowls	over rice and sprinkle with file powder.
Sift cornmeal, flour and soda together; add sour milk, eggs, 1 c. sweet milk and sugar and mix. In heavy, shallow baking dish melt 1 Tbsp. butter. Pour in batter. Over top pour 1 c. sweet milk. Bake 50 minutes at 350°. Cut in wedges. Serves 6.
Mix wet. Mix dry. Mix all together. Bake at 350° for 50 minutes. Cool before removing from pans.
Put in casserole in layers. Pour soup, milk and onions over the layers. Bake for 30 minutes, uncovered. Serve over noodles. Serves 6.
Peel apples and chop. Set aside. Pour oil in large mixing bowl. Add sugar and eggs. Beat well. Gradually add sifted dry ingredients to creamed mixture. Gently add apples. Flour nuts lightly and add to cake mixture. Bake in cake pan or 10-inch tube pan at 325° for 1 hour. Glaze while warm with glaze.
Mix the school glue, starch and food coloring in a disposable 1-pint plastic container and stir. Knead the mixture on a newspaper-covered surface until smooth (a couple of minutes). If it sticks to your hands, add a teaspoon of starch. If it's too stringy, add 1/2 teaspoon glue. Glarch doesn't store well, so it should be used the day it is made.
In skillet, cook ground turkey, mushrooms, onions and garlic until meat is brown and onions are tender. Drain off fat. In a bowl, mix gravy, yogurt, Worcestershire sauce, sage and pepper. Stir into meat mixture and heat. Serve over noodles or rice. Makes 4 servings. Very easy and very good.
Combine flour, powdered sugar and butter. Press into a 10 x 15-inch pan. Bake 15 to 20 minutes at 350°.
Mix all ingredients together and follow instructions on box. Don't worry about putting mayonnaise in brownies. It may sound strange but it's good. Don't believe me, do you? Well, fine. Make them and bring them to me. I'll eat them. Makes 10 to 12 big pieces.
Peel and cut potatoes and put in bottom of crock pot. Salt roast with seasoned salt and garlic. Place on top of potatoes. Peel and cut carrots and place in crock pot. Mix soup mix and mushroom soup together and spread on top. Cook on medium for approximately 8 hours.
Place all ingredients except rolled oats in a large saucepan. Stir well and bring to a slow boil over medium-low heat. Stir in rolled oats and immediately remove from heat. Cover and set aside to cool. Preheat oven to 350°. Form oat mixture into 2-inch patties and place in baking sheets (spray with Pam). Bake for 15 minutes on each side. Makes approximately 20 burgers. Can serve with gravy. Can freeze.
In a large pot, put enough water to cover pork and hominy. Place garlic (whole cloves) in pot. Bring to boil, then reduce heat to medium and continue cooking until cooked. Add the seasonings. Cook 5 minutes more, stirring frequently to blend flavors. Serve with sliced radishes, diced onions, chopped lettuce, a dash of oregano or lemon and salt for extra flavor. Can also be served with tostadas. Serves 2 to 4.
Beat together the egg, cinnamon and sugar. One and one-half pounds mixed nuts (as desired). Coat nuts in liquid mixture and spread on cookie sheet. Bake 1/2 hour at 300° stirring every 10 minutes. (I spray cookie sheet with Pam.)
Combine sugar and cocoa. Add milk and margarine. Bring to a boil on medium heat, stirring occasionally. Cook 1 1/2 minutes or until a soft-ball stage is formed. Add vanilla, quick oats and peanut butter. Blend well and spoon onto waxed paper to cool.
Mix sugar, butter, cocoa and milk. Heat on the stove over medium heat for 1 minute, then stir in peanut butter and vanilla. Let set for 3 minutes then stir in oatmeal. Then drop on a cookie sheet with a tablespoon.
Combine all ingredients and mix well. Divide into 1 1/2 cup portions. Makes about 14 or 15 portions.
Combine first 3 ingredients; stir well. Place chicken in lightly greased 13 x 9 x 2-inch baking dish. Brush on half of marmalade mixture. Bake uncovered at 350° for 50 minutes, basting occasionally with the remaining marmalade mixture. Spoon pineapple chunks and orange sections over chicken; bake an additional 10 minutes. Serves 4.
Cut up the candy, dates and pecans; cream sugar and butter. Add 1 egg at a time and mix well. Add 1/2 flour with salt and soda and buttermilk to mixture. Roll orange slices, pecans and dates in balance of flour. Add coconut and fruit to batter. Mix well. Bake at 250° until done (approximately 2 1/2 hours) in a greased and floured pan.
Brown beef in large skillet; drain off fat; saute onion and garlic until soft. Add all other ingredients. Bring mixture to boil and pour into a large casserole. Cover and bake at 400° for 30 minutes. Sprinkle with Parmesan cheese just before serving.
Preheat oven to 250°. In a large, shallow baking pan, combine pumpkin seeds, sauce, butter and salt. Bake about 2 hours, stirring occasionally or until seeds are crisp, dry and golden brown.
Cream margarine and sugar; add well beaten eggs. Add cold water and vanilla. Sift flour, soda, salt and cocoa together; then combine with first ingredients. Add hot water. Bake at 350° for 30 minutes in a 9 x 13-inch pan that has been lightly greased and floured.
Preheat oven on 350°. Mix all ingredients together in a large bowl. Then add zucchini and pecans. This makes a lot of batter, so either use two greased loaf pans or one greased and floured Bundt pan. Bake at 350° for 1 hour and 15 minutes to 1 hour and 30 minutes.
Cut 3 hot dogs in half. Remove 3 crescent rolls from tube and cut each in half. Wrap half a crescent roll around each hot dog half. Place on a cookie sheet. Bake at 375° for 15 minutes. Serve with catsup and mustard for dipping.
Line cast-iron skillet with bacon. Layer thin sliced potatoes and sliced Swiss or crumbled Feta and green onions. Sprinkle each layer with salt, pepper and Parmesan cheese. Dot last layer with margarine. Cook 5 minutes on top of stove. Cover and cook 45 minutes in a 425° oven. Turn off and let sit in hot oven for 15 minutes. Reverse onto platter after draining off grease.
Cook potatoes in boiling water. Peel and dice. Dice bacon, then fry crisp. Put bacon and chopped onions together with the potatoes. Set aside.
Preheat oven to 375°. Grease bottom of 8-inch square or 9-inch round cake pan. Place margarine in mixing bowl. Add all the dry ingredients; don't mix. Add the milk and vanilla. Stir just until mixed. Beat 150 strokes by hand or 1 minute with electric mixer. Scrape bowl. Add egg and beat the same amount again. Pour into pan. Bake about 25 minutes. Sprinkle on topping. Return to oven 5 to 10 minutes.
Cook chicken breasts in boiling water until done. While chicken is cooking, prepare stuffing mix according to package directions. Set aside. When chicken is done, shred or chop into chunks. Reserve chicken broth for later.
Cook chicken and remove from bone. Tear into small pieces. Save broth. Combine chicken, soup and broth together. Bring to a boil, stirring constantly. Spray pan with Pam. Pour chicken mixture into pan. Mix flour, baking powder, salt, pepper, melted margarine and milk. Pour over chicken. Cut batter into chicken with spoon until mixed through. Bake at 425° for 30 to 40 minutes.
Soak beans overnight. Place beans in 6-quart pan. Cover. Heat to boiling. Boil 5 minutes. Remove from heat. Allow to stand 1 hour. Heat again to boiling point. Reduce heat to simmer. Cook until beans are tender 1 to 1 1/2 hours. In a large skillet, brown beef, onion, green peppers and garlic. Drain off excess fat. Add meat mixture to beans. Stir in all the rest of the ingredients. Bring everything to a boil, then reduce heat and simmer about 1/2 to 1 hour. Makes 4 1/2 quarts.
Mix and cook ingredients in saucepan. Fill empty can of mushroom soup and add to rest of ingredients and cook until thickened.
Slice unpeeled zucchini. Place in a large saucepan with onion. Add chicken stock. Add dill weed and cover. Cook for 30 minutes, or until vegetables are soft. Remove from heat and mash well. Add cream. Heat, but do not boil.
Bake cake; let cool. Poke holes in cake. Put sliced bananas on top of cake. Pour pudding mix on cake. Chill and serve.
Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and walnuts; beat on low speed of mixer until well blended. Cover; refrigerate 1 to 2 hours or until dough is firm enough to handle.
Combine crushed wafers and melted butter. Pat into bottom of 9-inch spring-form pan.
Beat eggs. Add butter and sugar. Then add buttermilk, flour and extracts. Pour into pie shell and bake at 400° for 10 minutes, then at 350° for 45 minutes.
Beat eggs. Add sugar, pumpkin and Wesson oil. Mix well. Sift flour. Measure and add all other ingredients, except raisins and nuts, to flour, then add to the first mixture. Mix very well, then add raisins and nuts. Pour into greased loaf pans. Makes 3 loaves. Bake at 350° for 55 minutes.
In large mixing bowl combine all ingredients; blend well. Store in tightly covered container. Yields 3 3/4 cups mix, about fifteen 6-ounce servings.
Melt enough margarine to coat rectangular Pyrex baking dish (8 x 11-inch). Place frozen blintzes in dish in one layer. Mix remaining ingredients and pour over blintzes. Sprinkle cinnamon on top. Bake one hour at 375° until puffy and golden brown. Can serve hot or at room temperature.
Mix all ingredients and pour either into a Bundt pan or loaf pans. Cook at 300° for 1 hour.
Combine cake mix, pie filling, almond extract and eggs. Mix by hand until ingredients are thoroughly combined. Pour into 9 x 13-inch baking dish. Microwave on High 10 to 12 minutes, turning once or twice during cooking. Test for doneness with toothpick. The top should be somewhat moist when done. Sprinkle with powdered sugar. (To bake in plastic or glass Bundt pan, add 2 minutes to cooking time.) Let stand for 5 minutes before removing from pan.
In a large bowl, combine Miracle Whip, lemon juice, salt and Tabasco sauce. Stir in seashells, tuna, celery seed, onion and green pepper. Cover; refrigerate at least 2 hours. Toss before serving.
Mix the cream cheese and sugar together. Add Cool Whip. Pour into graham cracker crust. Put blueberry, cherry or strawberry pie filling on top of mixture or whatever you like best. Chill. Makes 2 pies.
Mix first 3 ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towel. Sprinkle equal amount of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut into 1-inch pieces. Makes 3 dozen.
Bake the potatoes at 450° for 1 hour. Bake the potatoes unwrapped to prevent tearing when scooping out. Cut the baked potato in half (longways), and scoop out the potato. Mix the potato, margarine and sour cream together until creamy. Add the bacon, chives, pepper and salt. Spoon the potato mixture back into the potato shells. Return to a 350° oven for 20 or 25 minutes. Add cheese slices to the potato tops to melt. Enjoy!
Combine and mix well all ingredients. Chill 2 to 3 hours before serving. Serve on lettuce leaves, if desired.
Dissolve yeast in lukewarm milk. Add 2 cups flour. Let stand in warm place 1/2 hour. Then beat eggs, sugar, vanilla, grated rind and salt until light. Add this to the sponge. Melt butter and add also to the sponge. Add 5 cups flour. Cover and let rise about 1 hour or until double in bulk. Turn on floured board and pat with hands or roll until 1/2-inch thick. Cut with doughnut cutter and let rise until light. Drop in hot fat and fry until done. These are very light and do not absorb grease. (Sponge means the yeast, milk and flour mixture.)
Mix together well in a casserole dish the first 8 ingredients (everything but eggs, milk and vanilla). Bread should be torn into small pieces. Add eggs, milk and vanilla. Bake at 325° for 35 to 40 minutes or until knife in center comes out clean.
Prepare seasoning; shake chicken in bag to coat with seasoning mixture. Heat oil in 10-inch nonstick skillet over medium-high heat until hot. Add chicken; stir-fry about 5 to 10 minutes. Stir in tomatoes, bell pepper, onion and garlic. Heat to boiling; reduce heat. Cover and simmer 4 to 6 minutes or until vegetables are crisp-tender. Serve chicken mixture over rice.
Shake oil, sugar, vinegar, parsley, dash of pepper and dash of red pepper in a jar. Refrigerate.
Cut nuts and fruits into fine pieces. Mix all ingredients together well. Put in well-greased (with butter) pan. Leave in refrigerator overnight. Bake in 250° oven for 1 1/2 hours, next day.
Cut thin, lengthwise slice from each potato; scoop out inside, leaving a thin shell. Mash potatoes until no lumps remain. Beat in milk, adding slowly just until potatoes are smooth and fluffy. Add butter, salt and pepper. Beat vigorously until fluffy.
Blend cheese and butter together until smooth. Spread on bread slices. Broil until spread turns brown and bubbly.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Add topping, then chill at least 4 hours.
Cook meat; drain. Add onion, carrots and chestnuts. Cook in skillet until tender. Add garlic, pepper and soy sauce. Allow meat mixture to cool completely. Wrap 2 tablespoons in wrapper; follow directions on package on how to wrap egg rolls, then dip finger in raw egg that has been beaten to seal the wrapper.
Mix 1 cup of warm water with the Jell-O and set aside to cool. Grind on the food chopper cranberries, lemon and orange; add sugar, chopped apples, celery and nuts. Mix all in Jell-O and place in refrigerator until it is jelled.
Combine crab, onion, cheese, mayonnaise, lemon juice and curry powder and mix well. Divide English muffin halves into quarters. Place on foil covered baking sheet. Spoon on crab mixture and top with a few water chestnuts (slices). Bake at 400° for approximately 10 minutes or under broiler until cheese melts.
Preheat oven to 250°. Put corn and nuts in large open roasting pan. Prepare caramel coating. In heavy 2-quart saucepan over medium heat, heat sugar, margarine, syrup and salt to boiling. Boil 5 minutes, stirring frequently. Remove saucepan from heat and stir in vanilla. Pour hot mixture over popcorn and nuts, stirring to coat well. Bake 1 hour, stirring occasionally. Spoon onto waxed paper to cool, stirring occasionally to separate. Store in tightly covered containers to use within 1 week.
Boil sugar, milk, margarine and cocoa for 1 1/2 minutes. Start timing after mixture reaches a full boil. Remove from heat; add peanut butter, oats and vanilla. Beat until blended. Then drop on waxed paper by teaspoonful. Coconut or chopped nuts may be added if desired.
Preheat oven to 325°. In small bowl, combine chicken and 2 tablespoons cheese. Separate crescent dough into 8 triangles. Place about 2 tablespoons chicken mixture on wide end of each triangle and roll to opposite points. In medium saucepan combine soup, milk and 1/2 cup cheese. Heat until cheese melts. Pour half of soup mixture into ungreased 8 or 9-inch square dish. Arrange rolls over soup. Bake 20 to 25 minutes. Sprinkle with remaining cheese and return to oven an additional 5 to 10 minutes or until cheese melts. Serve with remaining sauce.
Heat oven to 350°. Stir together pie filling and cornstarch until blended; pour into crust. Beat cream cheese, sugar, eggs and extracts; pour evenly over pie filling. Sprinkle chocolate chips evenly over top. Bake 35 to 40 minutes or until almost set in center. Cool completely on wire rack. Cover and refrigerate. Refrigerate leftovers.
In small amount of oil, brown the ground beef, chopped bell pepper and chopped onion. Add salt, pepper and chili powder to taste. Add tomato sauce and cooked rice. Cut bell peppers in half if large or use whole small bell peppers with tops removed. Scrape insides of peppers and precook slightly. Fill with ingredients and place in casserole dish. Bake in a 350° oven until hot and bubbly. Sprinkle with grated Cheddar cheese and allow cheese to melt.
Beat eggs well. Add sugar, corn syrup, flour, salt and vanilla; beat well. Stir in melted butter and pecans; mix well. Pour in unbaked pie shell. Bake 1 hour in a 350° oven.
Core each cherry pepper by	carefully cutting into center and removing the stem with a	small, sharp knife. Remove the seeds from the peppers. The best way to do this is to insert your index finger into the pepper and scrape them out. Be sure to keep the peppers whole.	Set them aside.
First bake a pie shell and when cold, fill with largest berries. Make a glaze by mixing the sugar and cornstarch. Add the liquid and 1 teaspoon lemon juice. Cook until thick. If not red enough, add a few drops of red coloring. Let cool, then pour over berries in pie shell. Let stand in refrigerator. When ready to serve, top with whipped cream.
Mix Cool Whip, cottage cheese, sour cream, instant pudding and then add pineapple, nuts and marshmallows. Place in mold and chill. Serves 8.
Mix ingredients well and shape into small balls, Bake for 15 minutes at 350, then bake for 15 minutes at 325.
Prepare gelatin with boiling water. Add marshmallows and stir to melt. Add lemon juice and set aside to cool until it starts to thicken. Stir in pineapple and cottage cheese. Pour 1/2 of mixture into mold and place in refrigerator to chill. Put other	half into blender and blend until fluffy. Pour over chilled mixture and scatter nuts over top. Chill until firm. Serve topped with Cool Whip, if desired.
Measure warm water into a large warm bowl. Sprinkle in yeast. Stir until dissolved. Add sugar, salt, margarine, egg and flour. Beat until smooth. Add enough additional flour to make stiff dough. Cover bowl with aluminum foil tightly. Refrigerate 2 to 24 hours. Turn dough onto lightly floured board. Divide into 32 pieces. Roll each piece pencil shape 10-inches long. Shape into pretzels. Place on lightly greased sheets. Blend together egg yolks and 2 tablespoons water. Brush pretzels. Sprinkle with coarse salt or sesame seed. Let rise in warm place, free from draft, until doubled in size, about 25 minutes. Bake at 400° about 15 minutes or until done. Remove from sheets and cool on wire racks.
Place meat and both mixes in slow cooker or 200° oven. Cook all night or 8 hours. Don't add any water. After meat is done, shred and stir well. Serve on hard rolls.
Grease a 9 x 13-inch baking dish. Use the seasoning packet and bread crumbs for the stuffing mix and combine with the melted butter in a separate bowl. Press about 1/2 this mixture into the bottom of the baking pan. Remove the skin and bones from the cooked chicken and cut all chicken meat into bite sized pieces. Lay all the cooked chicken meat on top of the crumbs. In another mixing bowl, combine the soups, the milk and the chicken broth and mix well. Pour this mixture on top of the chicken. Scatter the remainder of the crumb mixture over the top of the casserole. Place in a 350° oven and heat until hot and bubbly, approximately 45 minutes. If you prefer only white meat, substitute cooked boneless chicken breast meat. In a hurry? Use canned chicken meat instead.
In a medium saucepan, heat the chicken broth to boiling. Add salt, basil, thyme and rice. Reduce heat. Cook, covered, until liquid is absorbed, about 45 minutes.
Combine first 5 ingredients; stir well. Add squash, red pepper and zucchini; toss gently. Arrange vegetables in a wire grilling basket coated with cooking spray. Place on grill over medium-hot coals. Cook 10 to 12 minutes or until tender, turning once. Serves 6.