HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop tomatoes, onions and green peppers. Sprinkle with salt and let set overnight. In the morning, pour cold water over and drain. Put in kettle with vinegar and water (equal parts) to cover and boil 20 minutes. Discard vinegar and water in whey have been boiled.
Mix all ingredients. Pour into greased Bundt pan. Bake about 45 to 50 minutes at 350°. A very moist cake. (Good keeper.)
Sift together dry ingredients, add eggs and pineapple, beat well. Bake in 9 x 13 pan at 300 F for 50 minutes.
Cook and mash potatoes. Add all ingredients. Mix well. Sprinkle with cheese. Bake at 350° for 30 minutes.
Mix and sift the dry ingredients together. Cut in the shortening as for biscuits. Add the beaten eggs and sour milk or buttermilk to make a soft dough. Mix in the blueberries. Bake in a greased 7 1/2 x 11 1/2-inch pan at 375° for about 30 minutes.
Sprinkle yeast from roll mix over warm water, stir to dissolve. Blend in eggs, add remaining ingredients and roll mix. Beat 50 strokes. Pour into greased 2 qt. loaf casserole. Cover, let rise in warm place until double in size. Bake at 375° for 30 minutes or until deep golden brown. Remove from pan immediately, cool on rack.
Shell cooked eggs. Cut lengthwise into halves. Slip out yolks and mash with fork. Stir in mayonnaise and next five ingredients. Fill egg whites with yolk mixture, heaping lightly. Sprinkle with paprika and garnish with cilantro if desired. Makes 2 dozen.
Cook and drain vermicelli; rinse with cold water. Add olive oil to coat noodles. Chop celery, green onion, black olives, green olives, Swiss cheese and lots of fresh garlic. Salt and pepper to taste. Toss all ingredients. Refrigerate and keep covered.
Brown meat with onion and green pepper. Drain. Add chili beans, stewed tomatoes and tomato juice until desired consistency is reached. Use less juice for thicker chili. Add chili powder to taste. Simmer for 1 hour. Serve with shredded Cheddar on top.
Mix flour, margarine and chopped nuts like pie crust. Pat into a 9 x 13-inch baking pan and bake at 350° (325° if glass baking dish) for 20 to 25 minutes. Let cool.
In a pot, add 1 onion finely chopped to hot oil with a dash of butter until the onion turns yellow and soft. Add 4 cans of tomatoes (2 crushed, 2 pear shaped) and a small amount of water, 1/2 cup or so. Mash tomatoes with masher and add 1 1/2 teaspoons of basil and 1/2 teaspoon oregano to pot. Bring to slight boil and simmer. Chop up 3 cloves of garlic and add to sauce. Add 1 tablespoon sugar and salt and pepper to taste. Add a little more olive oil and cook on low for 1 1/2 to 2 hours. Add more sugar if needed.
Mix sugar, karo and water. Cook to soft ball stage until sugar is dissolved. Add almonds, coconut and vanilla. Shape into balls. Melt chocolate bark and dip each ball in it.
Mix all ingredients together. Place in greased 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 45 minutes, uncovered. Serves 6.
Cream shortening and butter; stir in syrup. Add the egg and beat well. Put dates, raisin and nuts through food grinder. Add to first mixture. Sift dry ingredients together and combine with the mixture. Blend in applesauce. Bake in an 8 x 12-inch pan at 325° for 25 to 40 minutes.
Combine all ingredients. Bring to a boil and let simmer for 2 to 3 hours. Very good with pork roast.
Heat oven to 300°. Toast bread; butter both sides. Cook and stir meat, onion, celery, prepared mustard and 1/2 teaspoon salt until meat is brown and onion is tender. Alternate layers of toast, meat mixture and cheese in greased 9 x 9 x 2-inch baking pan. Mix in remaining ingredients. Pour over layers in pan. Bake uncovered 30 to 35 minutes. Makes 4 to 6 servings.
Cream butter and Crisco. Gradually add sugar, creaming well. Add eggs, 1 at a time, beating hard after each egg. Add sifted dry ingredients with buttermilk. Continue to beat. Add flavorings.
Mix sugar, rice and milk; boil 1 hour, stirring occasionally. Set aside. Beat eggs; add leftover 1 cup milk plus vanilla. Add to milk mix, slowly stirring. Cool and serve topped with cinnamon or nutmeg. Do not boil after egg mixture is added.
Combine yeast, shortening, sugar, salt and 3 cups of the flour. Heat milk to 120° to 130°. Add milk and beat 200 strokes. Stir in as much of the remaining flour as possible. Knead 10 minutes on floured surface. Place in greased bowl, cover with damp towel and let rise until doubled, 45 minutes to 1 hour.
Melt margarine over low heat. Add marshmallows, vanilla and salt; stir until melted and well blended. Divide mixture into 3 parts. Tint each part with food coloring in separate bowls. Pour each mixture over 1 quart of popped corn; toss lightly until well coated. With hands slightly moistened with cold water, form into balls. Makes 15 balls.
Dredge roast in flour and brown in cooking oil. Add all ingredients and simmer for 2 1/2 hours, covered. Serve in sauce surrounded by parsley. After browning, it's great in a crock-pot on low. Serves 4 to 6.
Place cabbage, pepper, onion and celery in alternate layers in large bowl and cover with sugar.
In a deep skillet heat oil; add onions, tomato, green peppers, cilantro, garlic powder, salt, pepper, rice and tomato sauce. Add water to just go over the rice. Boil. Cover on low heat for 15 minutes. Stir; cover until done. Serves 6.
Cook broccoli, drain. Mix all ingredients, except cheese. Pour into casserole dish and spread cheddar cheese on top. Bake at 375° for 30 - 40 minutes.
Preheat oven to 350°. Simmer soup mixture, salad dressing and preserves on stove top for 5 minutes. Cool. Put sausage in one quart casserole dish. Pour cooled mixture over them. Marinate overnight.	Bake uncovered at 350° for 1 1/4 hours. Yield 1 quart.
In a medium bowl, combine apples, egg, margarine, sugar, salt, flour and cinnamon. Pour into an unbaked pie shell. Bake at 350° until done or golden brown.
Preheat oven to 375°. In a small bowl, mix the oats with the brickle chips. Sift the flour, baking soda, baking powder and salt together. In a food processor, mix the sugars until blended, then gradually add the butter. Continue to process until creamy. Add the eggs and vanilla; process until blended. Add the flour mixture and process just until combined. Pour this mixture over the oats and brickle chips, stirring until well combined. Place 2-inches apart on an ungreased cookie sheet, using a 2 tablespoon scoop. Bake for 12 to 15 minutes or until golden brown. Cool on wire racks.
Shred potatoes and onion in food processor. Heat oven to 400 degrees. Mix potato-onion mixture and remaining ingredients together. Line baking pan or cookie sheet with sides with aluminum foil. Spray with Pam. Place mix onto foil and flatten out. Make lines to define each section of pancake. Cook 15 minutes, then flip over when firm. Can use broiler if you want it crispy on top.
Drain crushed pineapple well. Mix pineapple with Eagle Brand milk, cherry filling and pecans. Add Cool Whip and coconut; stir completely. Chill in refrigerator overnight.
Mix all ingredients together. Put into a 9 x 13-inch buttered pan. Refrigerate overnight. In the morning, bake at 450° for 30 minutes or until set.
Mix cheeses, eggs, parsley, salt and black pepper. Fill manicotti with cheese mixture. (I slit manicotti to make this easier.) Pour half of sauce into bottom of 9 x 13-inch baking dish. Top with single layer of filled manicotti. Cover with sauce. Bake at 400° for about 25 minutes.
Cut tortillas, several at a time, into 8 pie shaped wedges using kitchen shears. Arrange in a single layer on cookie sheet. Bake at 350° until crisp and slightly browned (10 minutes). Store in an airtight container. Makes about 4 cups.
Grease well and flour a Bundt pan. Preheat oven to 350°. Combine cake mix, milk, oil, eggs and dry pudding. Beat until well blended. Coat chocolate chips with flour and fold chips and grated chocolate into batter. Pour into Bundt pan and bake at 350° for 50 to 60 minutes, until toothpick comes out dry when inserted. Cool cake and remove from pan. Sprinkle top with confectioners sugar.
Mix 2 cups graham crumbs and 1 stick butter. Pat this mixture into a 9 x 13-inch pan.
Pour onion soup in bottom of baking bag. Put roast in; pour cream of mushroom soup and water. Cook in a 350° oven for 3 hours.
Cream margarine and shortening with sugar. Add eggs, one at a time. Sift flour, baking powder and salt. Add to creamed mixture alternately with milk. Add extract. Bake in a large tube pan at 350° for 55 to 60 minutes. Glaze.
Cook raisins and water for 5 minutes; cool. Cream the shortening and sugar. Add eggs and beat well. Add vanilla to mixture and beat well. Add raisins and nuts. Sift together the remaining ingredients and add to raisin mixture; blend well. Drop by teaspoonful on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Partially freeze round steak and cut into strips 1/8 inch thick and approximately 3 inches long. Combine flour, salt and pepper. Dredge strips of beef in seasoned flour and brown lightly in cooking fat. Pour off drippings. Add water and onion, cover tightly and cook slowly 30 minutes. Add barbecue sauce and sliced mushrooms, cover and continue cooking slowly 30 minutes, stirring occasionally. Serve on hamburger buns.
Cream shortening and sugar. Add eggs and continue to mix. Add dry ingredients alternately with milk. Put some flour in a small bowl. Drop batter by spoonfuls into flour in bowl and roll around with your fingers until dough is coated. Place on ungreased cookie sheet. Bake at 350° about 10 minutes. Frost when cool.
Brown beef, onion and bell pepper and drain off fat. Add beans, salt, mustard, sugar and Worcestershire sauce, mixing well. Top with bacon slices and a small amount of ketchup. Bake in an open pan at 350° for about 1 hour.
Put lobster, shrimp, crab and chicken into large bowl. Break up into bite-size pieces, removing cartilage. Cover scallops with water in medium saucepan. Boil 5 minutes and drain. Cut in half and add to bowl. Set aside. In same saucepan, melt butter. Stir in flour, mustard and salt. Add milk. Cook, stirring until mixture boils. Add sour cream and sherry or wine. Pour over contents in bowl. Stir lightly to combine. Pour into 2 1/2 quart (3L) casserole.
Combine all ingredients. Pack lightly into a greased loaf pan (8 1/2 x 4 1/2 x 2-inches). Bake at 350° about 1 hour.
Boil water, sugar, lemon juice and food coloring together. Add apples, bring to a boil again and simmer for 45 minutes.
Mix dry milk and sugar in a 1-quart bowl. Melt butter in a 2-quart saucepan over low heat. Take from heat and stir in lemon juice. Add sugar mixture, about 1/2 cup at a time, mixing until smooth each time. Shape into 1-inch balls. If too soft for shaping, chill until easily handled. Roll balls in nuts. Chill until firm. Yields 2 1/2 dozen.
Put in an unbaked 9-inch pastry. Bake at 325° for 55 to 60 minutes. Best served warm.
Mix together the mayonnaise, sugar, onion and vinegar or lemon juice. Refrigerate for 1 hour. Toss together the broccoli, walnuts and raisins. Fry bacon. Cool and then chop or crumble.
Cream shortening and sugars. Add eggs. Sift together flour, soda, salt, nutmeg and cinnamon. Add to creamed mixture. Stir in oats and walnuts. Add raisins. Drop by teaspoon onto greased cookie sheets. Bake at 350° for 10 to 12 minutes. Cool on cookie sheets 2 minutes before removing to wire racks to cool. Makes 7 to 8 dozen.
Preheat oven to 350°. Line an 8-inch round cake pan with paper; grease lightly with butter. Sift first four ingredients together; blend in cocoa and coffee. Beat egg, sweetener, water, oil and vanilla. Stir into dry ingredients; mix until smooth. Pour in pan, cover with foil and place in shallow pan of water. Bake 30 minutes. Remove from pan; cool and frost (see recipe for frosting).
In a large skillet, cook meat and onion until meat is lightly browned and onion is tender. Add salt and pepper. Add drained beans and soup. Pour into greased 1 1/2-quart casserole.
Combine first 5 ingredients in 2-quart bowl or casserole. This is a basic vinaigrette excellent for salad dressing.
Stir-fry first 3 ingredients in oil for 3 minutes, then add next 3 ingredients and stir-fry for another 3 minutes, covered. Then add last 3 ingredients and stir-fry another 3 minutes. Do not overcook.
Mix all ingredients thoroughly. Form into 2 rolls. Wrap in foil and store in freezer. Slice in very thin slices and serve cold. These rolls will keep indefinitely in freezer.
Mix together and form patties. Roll in regular bread crumbs. Fry in electric frypan with a little oil. Serve with cocktail or tartar sauce.
Make the puddings and set aside. Drain fruit cocktail, mandarin oranges and crushed pineapple. Mix all ingredients together in a large bowl. Refrigerate before serving.
Heat oil. Add chicken, onion and pepper. Cook and stir until chicken is cooked clear through. Add corn, broth and 1 cup medium salsa. Bring to a boil. Stir in rice. Cover and remove from heat when comes to a boil again. Let stand 5 minutes. Fluff with fork. Sprinkle cheese on top. Cover and let stand 2 or 3 minutes, until cheese melts.
In large glass dish (13 x 9-inch), crumble cake (pack tightly). In bowl, dissolve Jell-O in hot water and stir. Add sugar and strawberries. Pour mixture over crumbled cake (evenly). Spread Cool Whip over entire surface and refrigerate overnight (or at least 6 hours, until set). Cut in squares and serve. Yields 20 squares.
First Layer: Put in the bottom of a pan the graham cracker crumbs, 1 stick melted butter and 1/4 cup sugar.
Mix in order listed. Grease and flour pan. Bake very slowly (350°) about 20 minutes.
Cook cabbage in lightly salted water until tender-crisp about 10 minutes. Drain. Mix together soup and milk. Heat just below boiling, stirring often. Remove from heat; add cheese. Place cabbage in warmed serving dish; pour sauce over. Makes 4 servings.
Cut elephant into small bite-size pieces. This will take about 2 months. Add enough brown gravy to cover. Cook over kerosene fire for 4 weeks at 450°.
Put sugar and corn syrup in large pan and bring to boil over medium heat, stirring constantly. Remove from heat. Add peanut butter and stir well. Add rice krispies and mix well. Put in 9 x 13 pan. Top with melted chocolate chips.
Crush crackers very fine; add 1 cup sugar, baking powder and pecans. Beat egg whites until soft peaks form. Add cream of tartar and add rest of sugar; beat until stiff. Fold the dry ingredients in egg whites. Pour into well-greased pan. Bake at 350° for 25 minutes or golden brown. Remove cake after cooling, chill. Frost with Cool Whip. Spread top with pineapple, then cover with coconut and candied cherries.
Mix together butter, cream cheese, sugar, egg, grated orange rind and vanilla. Sift flour and salt together. Add to batter, mixing thoroughly. Next, add chocolate chips and stir in, mixing well. Drop by teaspoonfuls onto lightly greased baking sheet, 1-inch apart. Bake at 350° for about 15 minutes.
In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large, resealable plastic bag. Add chicken. Seal the bag and turn to coat. Refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting.
Dissolve cocoa, flour and sugar in 1/2 cup of water, then add other cup of water.
In 9 x 13-inch pan, spray Pam on bottom. Layer in order. Cover and refrigerate overnight. Bake at 350° for 30 minutes.
Cream shortening and sugar; stir in eggs. Sift flour, soda and baking powder together and add alternately with buttermilk to shortening mixture. Add vanilla extract. Bake in two 8-inch greased and floured cake pans. Bake at 350° for 35 minutes. Add pineapple frosting.
Beat margarine, eggs and sugar until well blended. Stir in remaining ingredients and mix well. Shape into 3/4 inch balls and place 2 inches apart on greased cookie sheet.
Empty turkey breast cavity and rinse the breast. Melt the butter. Add the wine, thyme, salt, and pepper. Shake the flour in a large size cooking bag. Pour the butter mixture into the bag and place the turkey breast in the bag. Follow the cooking bag's instructions in the top. Turkey does not need any basting. Cook at 350° for 2 1/2 hours.
Cook beef, onion and salt together until meat loses redness and browns some. Combine all other ingredients and simmer until done.
Mix strawberries, Jell-O and water. Cut out the center of the cake and break up into pieces. Add the strawberry mixture. Stuff back into cake and refrigerate. Cover with pink whipping cream.
In large skillet, brown sausage; drain. Add onion, green pepper and garlic; cook and stir until tender. Add tomatoes, juice, mushrooms, bouillon and seasonings; mix well. Simmer, uncovered, 30 minutes. Stir in 1/2 cup cheese; heat through. Serve with chips and remaining cheese. Refrigerate leftovers.
Combine sugars, peanut butter and margarine. Add eggs; beat until creamy, then add oatmeal, baking soda and salt. Add chocolate chips and M&M's.
Mix together flour, sugar, 1/2 c. nuts and margarine. Spray the bottom and sides of a 9 x 13 in. baking dish with cooking spray and spread crust in bottom. Bake for 15 min at 375 degrees. Combine cream cheese, 1 cup Cool Whip and powdered sugar together to form second layer. Spread over cooled bottom layer. Follow directions on pudding box using 2 3/4 cups milk instead of 4 cups as called for. Spread over second layer. Cover with remaining Cool Whip and sprinkle remaining nuts for fourth layer. Refrigerate.
If you haven't thawed your tofu, do it in microwave, while noodles are cooking. Wring out tofu like a sponge to get rid of liquid. Chop it in chunks and put it into blender or food processor. Add Ricotta, parsley and milk until smoothly mixed.
Mix dry ingredients together; beat butter, egg, sugars and peanut butter until light and fluffy. Mix with dry ingredients. When dough is well mixed, pinch off pieces and roll between palms into cylinders. Roll cylinders in nuts. Place 2 inches apart on lightly greased cookie sheet. Bake 10 minutes at 375°.
Fill pie shell with sliced apples. Mix sugar, spices, salt and lemon juice and sprinkle over the apples. Dot with butter. Moisten pie crust edges with water. Fit top crust over the apples and seal the edges of the pie. Bake at 425° for 30 to 40 minutes. Make sure you cut slits in the top of the top pie crust.
Prepare dinner as directed on package. Add eggs, mix well. Spread into well-greased 9 x 13-inch baking pan. Bake at 375° for 10 minutes. Spoon pizza sauce over dinner mixture. Top with meat and cheese. Continue baking until cheese is melted.
Place cheese on wiener on tortilla. Roll up; secure with toothpick. Microwave on paper towel on High for 45 seconds or until cheese is melted and wiener is hot. Serve with salsa. Makes 1 serving.
Mix the last 3 ingredients for filling. Mix remaining ingredients; spread 1/3 batter (about 2 cups). Add 1/3 of filling. Spread rest of batter. Top with the rest of the filling. Bake at 350°.
Combine flours, powder, salt, sugar and cinnamon. Mix together eggs, milk and oil. Core and finely chop apples to measure 1 1/2 cups. Add	apples and raisins to liquid. Add dry ingredients and mix well until thoroughly moistened.
Melt butter and add all other ingredients; mix thoroughly. Mold into finger-shapes or balls. Bake at 325° for 20 minutes. Remove and roll in confectioners sugar twice. Enjoy! Mmm!
Saute onion in butter for 3 minutes. Add hamburger and brown meat as it cooks. Add salt, pepper and sugar. Stir in tomatoes, tomato sauce and water. Heat mixture to boiling, reduce heat and simmer 15 minutes. Into a 13 x 9 x 2-inch pan, layer tomato mixture and uncooked wide noodles. Top with sliced Mozzarella. Make sure noodles are well covered with sauce. Cover pan with aluminum foil and bake in preheated oven (350°) for 45 minutes. Cut and serve as you would lasagna.
Wash mushrooms and remove stems. Fry and drain sausage. Cube and add Velveeta cheese until melted. Spoon mixture into mushroom bottoms. Bake at 350° for 20 minutes.
Mix all. Drop by teaspoon on cookie sheet and bake at 350° for 8 to 10 minutes.
In a bowl, beat together eggs, milk, salt and pepper. Stir in diced green chiles. Set aside. In skillet, melt oleo over medium heat and cook onion until soft. Add egg-chile mixture and cook, stirring occasionally, until done as desired. Serves 3 to 6.
Bake cake in a 9 x 13-inch pan following directions on box of mix. After cake has cooled, cut in half and break into chunks. Place half of cake pieces in punch bowl. Layer half of pineapple, pie filling and whipped topping over cake. Repeat, ending with whipped topping.
1st Layer: Mix flour, margarine and pecans to a crumbly mixture. Press into a greased 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Spray a dinner plate with Pam. Place slices on plate in a single row. Microwave on High for 4 minutes. Turn slices over and continue to microwave on High another 3 to 5 minutes. Potatoes are done when lightly browned. If they aren't browned, they won't get crisp. This may take longer depending on your microwave's wattage, but you'll be safe with the initial 4 minutes of cooking. You need to watch them carefully after that. Now comes the hard part. Remove from plate and toss in a bowl with salt or seasoning of your choice and let cool! It's important to let cool so they can crisp up.
Combine first 5 ingredients and form into bite-sized balls. Roll balls in graham cracker crumbs. Store in plastic container in layers on waxed paper in refrigerator.
Cream the Crisco, brown sugar, egg and molasses. Mix the remaining ingredients. Combine. Cover and chill 1 hour or overnight. Shape into balls. Roll balls in sugar. Bake at 375° for 10 to 12 minutes.
Line a pan with foil. In a bowl, mix cheese, parsley, garlic, salt, and pepper. Dip chicken breast in melted margarine then, dip breasts in cheese mixture then, dip the breasts in corn flake crumbs. Roll into tight rolls and fasten with toothpicks; put in baking dish; spoon broth over chicken. Bake uncovered for 1 hour at 350°. Baste several times during cooking with broth.
Cook chicken (boil). Saute green peppers and onions in margarine until tender. Cook the spaghetti in the chicken broth (4 cups). Do not drain. Add peas, tomatoes, pimentos, cheese, diced chicken, mushrooms, black olives, peppers and onions. Add salt and pepper. Put in casserole dish and bake 30 minutes at 325°. Enjoy!!!
In a large bowl, combine croutons, broth, carrots, celery, onion and herbs. Spoon stuffing mixture down center of a 13 x 9-inch baking dish. Mix soup, milk, parsley and pepper in a medium bowl; spoon 1/2 the soup mixture on each side of stuffing. Place chicken breasts over soup, overlapping if necessary. Pour remaining soup mixture over chicken. Sprinkle with paprika. Bake covered for 20 minutes at 400°; uncover and bake 10 minutes longer. Makes 6 servings.
Melt oleo in 9 x 13 pan. Mix brown sugar and cinnamon together. Add brown sugar mixture to melted oleo. Cover with 2 layers of bread slices. Combine eggs, milk and salt. Pour over bread. Cover and chill overnight in fridge. Uncover and bake at 350° for 30 minutes. Cut in squares and turn upside down on a plate to serve. Serve with butter or syrup.
Mix all together and chill. Eat with potato chips or taco chips. You can't go wrong on this dip. You can vary from the recipe to suit your taste buds.
Cook spaghetti according to package directions. Drain. Combine all ingredients, except part of cheese. Pour into casserole dish and top with remaining cheese. Heat in 350° oven until hot and bubbly.
Preheat oven to 350°. Butter 1 1/2-quart souffle dish. Mix all ingredients and bake for a minimum of 30 minutes.
Season chops with salt and pepper and brown well in pan. Place in shallow baking dish. Dot with butter. Mix all ingredients and pour over chops. Bake for 1 hour at 350°.
Slice sausage into 1/4 inch pieces. Brown lightly in oil in large soup pot. Stir often to prevent sticking and burning. Add onion, garlic, carrots and zucchini. Cook for 5 minutes, stirring frequently. Add broth, soup and water and bring to a boil. Stir in beans and pasta and reduce heat to low. Simmer about 15 minutes or until the pasta is cooked. Stir occasionally. Yield: 4 to 6 servings.
Preheat oven to 300°. Mix cooked ziti, 1 cup marinara sauce, 1/2 cup Mozzarella and all the Ricotta and Parmesan. Top with remaining sauce and Mozzarella. Cover and bake for 45 minutes. Serves 6.