HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, bring the broth and oil to a simmer over medium heat. Add onions and carrots; cook about 4 minutes, until onions are tender. Add the mushrooms, garlic, salt and pepper and cook for a few minutes, until most of the liquid has evaporated. Transfer this mixture to a large bowl and let cool. Add beef or turkey to this, along with bread crumbs, apple, parsley and sage. Add the egg and mix well, using your hand. Shape into 2 loaves and place in a lightly greased baking pan. Bake in a preheated 350° oven for 40 to 45 minutes. When done, cover loosely and let set 5 to 10 minutes before slicing.
Sprinkle dry jello over crushed pineapple; stir well. Add cottage cheese, Cool Whip and nuts (if desired). Mix well and chill. Ready to serve.
Break angel food cake into small pieces. Mix pudding with milk as directed on package. Add sour cream. Pour pudding over cake and then add pie filling. Mix cake with pudding and pie filling; then top with Cool Whip.
Preheat oven to 350°. Pierce each eggplant with fork; place in a shallow casserole. Bake until eggplant begins to look like it is imploding. Skin should be puckered, and eggplant looks convex. Remove from oven; cool until it is easy to handle. Slit eggplant and scoop out pulp into food processor. Process until it is pureed.
Heat oven to 450°. In a 9 x 9 x 2-inch square pan, melt butter in oven. Remove pan from oven. Mix flour, sugar, salt, baking powder and milk until dough forms, about 30 strokes.
Dissolve brown sugar, butter and granulated sugar with milk. Cook until it forms a hard ball in cold water. Add cornstarch dissolved in a little cold water. Remove from stove and add vanilla and peanut butter. Beat until thick. Pour into buttered pan. Cut in squares when cool.
Wash dried beans and soak overnight. Place in large Dutch oven. Add 3 to 4 quarts water, ham, onion, beans, garlic and salt and pepper. Simmer slowly uncovered for 3 to 4 hours until beans are soft. Serve over cooked rice.
Cook vermicelli according to directions but do not rinse. Mix next 3 ingredients and toss well on vermicelli. Let stand overnight in refrigerator. Chop onions, pepper and celery. Add this mixture with pimento and olives to vermicelli. Add the mayonnaise. Better if let set.
Mix peas which have been drained, pimento, egg and soup in a baking dish. Cover with grated cheese and bake at 350° until cheese is melted. Cover with cracker crumbs and continue to bake until the crumbs are brown.
Cut green pepper into pieces; slice onion and set aside. Pound chicken breasts thin. Combine flour, salt and pepper; coat chicken breasts with mixture. Cook chicken in oil until nicely browned; remove from pan.
Soak oats in milk for 15 minutes. Preheat oven at 400°. Grease 12 muffin tins. Add egg, oil, molasses and apple to the oats mixture. Mix well. Stir together the flour, baking powder, cinnamon and salt. Add the flour mixture to the oats mixture. Stir until just combined. Fill muffin tins 1/2 to 3/4 full. Bake for 20 minutes.
Put yams in layers in baking dish. Cut butter over yams. Pour sugars over yams, then sprinkle with pecans. Bake at 350° for 20 to 25 minutes.
In a small saucepan over medium heat, cook 2 tablespoons water and the first 5 ingredients to boiling. Reduce heat to low; simmer for 15 minutes, stirring occasionally. Arrange avocado slices on 6 small plates. Spoon on hot sauce; sprinkle with crumbled bacon.
In a 12-inch skillet, cook bacon until fat is rendered. Transfer bacon with a slotted spoon to paper towels to drain. Discard all but 3 tablespoons fat. Add onion and saute over moderate heat for 5 minutes. Add garlic and Prosciutto, cook for 1 minute longer. Stir in tomatoes and wine, simmer uncovered for 10 minutes. May be prepared in advance up to this point. Add crabmeat and cream, heat through. Season with pepper to taste. Fold in parsley and bacon. Serve hot over fettuccine. Serves 6.
Mix all together. Makes 1 gallon. Freeze colored water in a jello mold and let float on top of punch.
In punch bowl, combine lemonade and orange juice. Add water, punch and one tray of ice cubes. Stir occasionally. Just before serving, add soda or ginger ale. Yield: 30 to 35 servings.
Chop vegetables together. Mix last five ingredients together. Combine the chopped together and the mixed together items and let stand in fridge for 24 hours. Before serving, stir gently.
Combine the first 7 ingredients; beat just until smooth. Pour into crust. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25 to 30 minutes longer or until a knife inserted near center comes out clean.
Remove peelings and seed from zucchini and grate or dice. Mix all ingredients and simmer 20 minutes. Stir frequently. Pour hot zucchini into clean, hot jars, leaving 1/2-inch headspace. Process 30 minutes in boiling water bath.
Brown hamburger and onion in oil, add garlic and simmer 30 minutes. Combine all other ingredients and simmer, covered, for 1 hour or more. Serve with dollop of sour cream.
Sprinkle ham, cheese, broccoli, onion and green pepper over bottom of greased 10-inch quiche dish; set aside. Place Bisquick in large mixing bowl. Whisk in milk, eggs, salt and pepper. Pour Bisquick mixture over ingredients in quiche dish. Sprinkle with paprika. Bake in preheated 375° oven for 30 to 35 minutes or until knife inserted in center of quiche comes out clean. Makes 4 to 6 servings.
Beat eggs and combine with pumpkin until well blended. Add sugar substitute; stir in milk and spices until thoroughly blended. Pour pumpkin mixture into an 8-inch pie pan. Bake at 350° for 50 to 60 minutes or until knife inserted in center comes out clean. Cool pie. Makes 4 servings. One serving equals 90 calories or 3/4 bread, 1/2 meat and 1/4 milk exchanges.
Mix well flour, dry mustard, sugar and salt. Add eggs, vinegar and cold water. Stir briskly until it boils. Add liberal chunk of butter. Add catsup, if desired. Keep refrigerated.
Cover shanks with water, heat to boiling, add bay leaf and peppercorns. Reduce heat. Cover	and simmer 1 3/4 hours or until tender. Remove meat from the stock and cut into 1/2-inch cubes. Strain stock into large saucepan. Add meat and remaining ingredients. Heat to boiling. Cover and simmer for 20 minutes or until carrots are tender. Makes 8 servings (1 cup each).
Combine all ingredients. Work together with enough canned milk to make a stiff dough. Roll out thin. Leave to dry for 30 minutes. Cut into strips. Drop into your favorite broth. Cook until done.
Heat Rotel and soup. Melt in Velveeta cheese; then add cooked sausage.
Brown Italian sausage; drain. Roll bread out 2 times length and width of dough. Spread heavily with Parmesan cheese. Cover with Italian sausage; cover with Mozzarella cheese. Roll up short ends to short ends. Put in loaf pan. Bake at 350° for 1 hour. Spread top with butter. Bake another 5 minutes.
Mix pumpkin, eggs, milk, sugar and spices well. Pour into a greased 9 x 13-inch pan. Sprinkle cake mix evenly over mixture. Drizzle margarine over cake mix and sprinkle nuts over top. Bake in preheated oven at 350° for 1 hour. Serves 12 to 15.
Cream shortening in bowl; add peanut butter and stir until blended. Measure flour, salt, cinnamon, nutmeg and baking powder. Add gradually and beat in granulated sugar and brown sugar. Beat until it is well mixed. Add egg and beat well. Sift and add dry ingredients in thirds and stir just until blended. Pinch off small pieces of dough and roll them between palms into small balls. Place 2-inches apart on greased cookie sheets. Flatten each ball by pressing with tines of fork to make crisscross pattern. Dip fork in flour to prevent sticking to dough. Bake at 375° for 8 to 10 minutes. Remove and cool on racks.
Preheat oven to 350°. Mix all ingredients and bake until brown and firm to the touch.
Fry chicken until brown. Drain off most of shortening. To drippings in pan, add the top ingredients and pour over chicken. Cover; bake at 350° for 1 hour.
Sift flour; cut in shortening. Add water and sugar. Mix dough with fork until all the water is used. Gather dough and press into a ball. Roll out and line pie pan.
Mix all together. Microwave 4 to 6 minutes. Stir gently every 2 minutes.
Mix flour, baking soda and salt together in a small bowl. In a large bowl, combine other ingredients. Add flour mixture and stir until blended. Drop spoonfuls of dough on cookie sheet. Sprinkle with sugar. Cook 10 minutes in a 350° oven.
Soften dry yeast in warm water. Let stand 5 to 10 minutes. Scald milk.
Boil first 2 ingredients until syrupy. Add remaining ingredients, except ginger ale, and mix well. Pour into 2 plastic gallon jugs. Freeze. Thaw 2 1/2 hours before serving. Add 1 1/2 quarts ginger ale to each slightly thawed gallon of frozen mixture. Mixture should be slushy.
In a large skillet or kettle, cook zucchini and onion in margarine until tender-crisp. Stir flour into zucchini. Set aside.
Combine soup and 1/4 cup water. Add 1 cup noodles, tuna, celery, cashews and onion. Toss lightly. Place in ungreased baking dish. Sprinkle remaining noodles over top. Bake at 375° for 15 minutes or until heated through. Garnish with mandarin orange sections. Serves 4 to 5.
Beat all ingredients until smooth. Bake on griddle until fluffy and brown. Turn only once.
Mix all ingredients; pour in pan. Sprinkle cornflake crumbs on top. Bake at 325° for 1 hour or until brown around edges.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Remove from heat; stir in 1 c. cheese and set aside. Place cauliflower in a greased 2 1/2 qt. casserole. Pour cheese sauce over cauliflower. Sprinkle remaining 1/2 c. cheese over top. Bake at 350° for 30 minutes.
Heat chocolate chips, peanut butter and margarine until melted, stirring. Stir in vanilla. Pour over cereal in large bowl. Using a bowl with a lid, add 10x sugar. Close lid and shake until coated.
In very large bowl mix 3 cups whole wheat flour, 3 cups white flour, salt, sugar and yeast. Make a well and add water and oil. Mix well. Add remaining flour, about 2 cups at a time. Knead about 15 minutes on floured board. Let rise in greased bowl until doubled in bulk; punch down and let rise again. Shape into 4 loaves and let rise. Bake in preheated 350° oven about 40 minutes. Remove loaves from pans and cool on racks.
Peel and slice raw potatoes (according to size of dish used; same for frying pan). Butter baking dish. Layer potatoes, salt, pepper and a bit of onion. Sprinkle with a bit of flour. Continue until dish is full. Heat milk (1 quart if large dish). Pour over potato dish. Can put grated cheese on top, if desired. Bake 45 minutes to 1 hour at 350°.
Drain pineapple and reserve liquid. Simmer in a large saucepan over medium heat for 5 minutes 1 cup of pineapple juice, vinegar, sugar, cinnamon sticks and cloves. Add drained pineapple chunks and continue heating 5 minutes. Refrigerate for 3 to 4 days. Serve in a clear glass bowl, with frilly toothpicks.
Cook noodles; drain and cool. Brown ground beef. Add sauce to meat and warm. Slice eggs. Layer sauce, noodles, grated brick cheese, sliced eggs, Parmesan, Ricotta, noodles, sauce, etc., in a lasagne pan or a deep 10 x 13-inch pan. Put plenty of sauce on top to keep from drying out. Sprinkle top liberally with Parmesan cheese. Bake for 1 hour at 400°.
Combine flour and egg into mixing bowl. Fold in butter, baking powder, sugar, peanut butter and salt. Mix well. Cook at 325°.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating after each egg is added. Mix cocoa and sifted flour. Add alternately with buttermilk. Then add vanilla. Last beat in soda mixture. Grease three 9-inch cake pans and add just enough batter to cover bottom of pan. Layers should be thin. Bake in a 375° oven. This makes 6 thin layers.
Cook broccoli as directed and drain. Spread in ungreased baking dish. Layer ham and cheese over broccoli. Beat remaining ingredients with mixer or hand beater until smooth. Slowly pour over cheese. Bake uncovered at 350° for 1 hour in 13 X 9 X 2-inch pan.
Melt marshmallows and milk. Crush wafers and mix rest together. Pour milk mixture over all. Mix well. Press into 13 x 9-inch pan and chill.
Stir all together thoroughly, but avoid making a dust cloud. Use a large bowl and a slotted spoon. Store in airtight container.
Melt margarine, peanut butter and marshmallows over hot water. Place cereal in large bowl. Stri in peanut butter mixture. Blend well. Spoon into 9 x 9 x 1 3/4-inch pan rubbed with margarine. Cool in pan and cut into bars. Yield: 18 bars (1 1/3 x 3-inch).
Preheat oven to 450°. Pour olive oil into large oblong baking dish. Add thick sliced potatoes, garlic, parsley, salt and pepper. Toss well until well coated. Bake in hot oven 15 minutes. Remove from oven. Add sliced kielbasa, stirring well. Put back in oven and bake 15 minutes longer. Serve hot.
Dissolve yeast, 1 tablespoon sugar and lukewarm water together. Mix together milk and butter. Put 5 cups of flour, sugar and salt in a large bowl, making a well in center. Mix together egg, milk, butter and dissolved yeast. Pour in center of flour mix with wooden spoon until you can't mix. Pour out on remaining flour, mixing and kneading until smooth. Put into greased bowl. When double in size, work down. Let rise again. Now it can be made into rolls, coffee cake, or cinnamon rolls. Bake rolls at 350° for 25 to 30 minutes.
Cook chicken in salted water until tender. Remove skin; cut meat from bones. Spread cooked broccoli in a greased 9 x 13-inch baking dish. Place chicken meat over broccoli. Spread undiluted soup over the chicken. Sprinkle cheese over soup. Melt margarine in a pan over low heat. Add croutons, turning until coated. Spread croutons over baking dish contents. Bake at 350° for 30 minutes, or until heated through. Can be prepared ahead of time and baked just before serving time.
Divide everything in half. Crumble half sheet cake in bottom of punch bowl. Spread half of pudding over cake. Add half of other ingredients in order given. Repeat for second layer. Garnish with cherries or any way you wish. Refrigerate.
Preheat oven to 375°. Line 9-inch square baking pan with foil and lightly coat with vegetable cooking spray. Combine flour, sugar and lemon peel in bowl. With pastry blender or 2 knives, cut in margarine until mixture resembles fine crumbs. Gradually add ice water, tossing with fork, until pastry is moistened (pastry will still be crumbly). Firmly pat pastry evenly on bottom of prepared pan. Bake 20 minutes or until golden.
Saute beef cubes in hot oil until browned all over. Add carrots and green peppers and simmer 5 minutes. Add pickles, cherries and pineapple. Lower heat and let simmer.
Butter casserole dish. Mix ingredients and pour into dish. Set in pan of water and cook until firm (about 1 hour) at 350°.
Sprinkle salt, pepper and cinnamon on each side of the pork chops. Spread approximately 1 teaspoon frozen orange juice on each pork chop. Pour golden mushroom soup with water added over chops and simmer about 45 minutes. Serve with Pilaf Rice.
In saucepan, over low heat, melt chips with butter or margarine. Stir in cocoa until smooth. Add sweetened condensed milk and vanilla; cook and stir until thickened and well blended about 4 minutes. Remove from heat. Chill 2 hours or until firm enough to handle. Shape into 1-inch balls. Roll in chopped nuts or powdered sugar. Chill until firm, about 1 hour. Store covered in refrigerator.
Cream oil, butter and sugar and then add eggs. Mix well. Add flour and dry ingredients. Then add vanilla. Drop by teaspoon on cookie sheet. Press with glass dipped in sugar. Bake at 350° for 8 to 10 minutes or until golden brown.
Mix all ingredients and put into a casserole dish. Bake at 350° for 1 to 1 1/2 hours or until it is set.
Beat egg yolk, then add Wesson oil, a few drops at a time, beating until mixture begins to thicken. Then add oil more rapidly alternating with the lemon juice. Add remaining ingredients while beating. Pour into a covered jar. Refrigerate. Makes about 1/2 pint. Keep refrigerated.
Cream butter and sugar until light and fluffy. Add beaten eggs; gradually add in flour. Stir in vanilla.
Combine dry ingredients in large mixing bowl. Add eggs and salad oil. Stir until moistened. Do not beat. Stir in vanilla, pineapple, nuts and bananas. Spoon batter into 3 well greased and floured pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pan 10 minutes. Remove and cool completely. Frost with cream cheese frosting.
Beat on high egg whites, salt and cream of tartar until stiff peaks form. Add sugar and vanilla. Mix and add pecans and chocolate chips. Drop by spoonful onto brown paper covered cookie sheet. Bake at 300° for 25 minutes.
Mix all ingredients well. Form into bite size balls. Bake at 350° for 25 minutes.
Preheat oven to 375°. Mix all ingredients well. Bake for 15 to 20 minutes on greased cookie sheet.
Prepare shortbread crust; preheat oven to 375°. In large bowl with mixer at medium speed, beat butter, sugar and vanilla until fluffy. Reduce speed to low, beat in flour just until combined; with fingers press dough firmly onto bottom of 15 x 10 1/2 jelly roll pan to form crust. Bake 20 minutes or until crust is golden brown. Cool slightly on wire rack. While crust bakes, prepare blueberry filling.
Boil shells until tender. Cook hamburger until brown. Get a pot and put 1 layer of meat, about an inch thick, then add on top of that a layer of shells, then 1 can of tomato sauce, then 1 layer of shredded cheese, then repeat process again. After done, put aluminum foil over it. Cook at 350° for approximately 30 minutes. Makes approximately 6 servings.
Bake at 350° for 40 to 45 minutes. Serves 8.
Melt margarine in a skillet over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimento, pepper and 1/2 of the crumbs. Pour into a 9 x 13 casserole dish and top with remaining crumbs. Bake at 375° for 35-40 minutes. Yields 6-8 hearty servings.
Sift together dry ingredients. Combine remaining ingredients and make a well in dry ingredients to add liquid. Stir enough to moisten. Pour in greased and floured pan. Bake at 350° for 45 to 50 minutes. Makes 2 loaves.
Roast pecans in microwave 5 minutes at 70% power. Melt caramels with milk. Butter waxed paper. Stir pecans into caramel mixture. Drop from teaspoon onto buttered waxed paper. Leave several hours, then dip in chocolate.
Pour boiling water over jello in a bowl, stirring until jello is dissolved. Chill until very thick, but not set. With rotary beater, beat in sour cream and cranberry sauce. Pour into 9 x 13 x 2 inch baking dish. Chill until firm.
Mix all ingredients together. Dip onion rings into batter and fry until golden brown.
Mix the first 8 ingredients together at medium speed for about 2 to 3 minutes. Fold in the nuts and chocolate chips. Pour into a Bundt pan and bake at 350° for 50 to 60 minutes.
Cream sugar and oil. Add pumpkin and eggs. Add flour, salt, baking powder, soda, vanilla and spices. Mix well. Drop by heaping teaspoons onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Make sandwiches from 2 cookies filled with Whoopie Pie Filling.
Put potatoes in baking dish. Take the juice and mix it with the sugar. Pour over the potatoes. Slice the butter on top. Sprinkle the nutmeg over yams. Then put the marshmallows on top. Top with a little nutmeg again. Bake for 30 minutes or until brown.
Brown beef and drain off fat. Put potatoes in baking dish. Add onion. Put drained beef over this. Add mushroom soup, water and seasonings. Cover and bake for 45 to 60 minutes in 400° oven. Serves 4 to 6.
In an 8-quart stock pot, brown the chicken; season to taste. Add chicken broth; bring to a boil. Add carrots; boil 10 minutes. Add onions and broccoli. Bring back to a rolling boil. Add tortellini; cook until pasta is done.
Cook Karo, brown sugar, salt and butter for 4 1/2 minutes on Full power. Stir in soda. Pour mixture over popcorn in a large brown paper bag. Put in microwave for 1 minute. Shake well.
Mash beans. Add Worcestershire sauce and 1/2 of the peppers. Mix well. Put into baking dish. Mix mayonnaise, sour cream, cheese and rest of the peppers. Stir well. Put on top of bean mixture. Bake at 350° for 30 minutes.
Sift flour, baking powder and salt. Cream the butter, gradually adding sugar and creaming well. Blend in egg, lemon rind and juice. Add dry ingredients and blend well. Chill for easier handling. Shape by teaspoon into balls. Place on ungreased cookie sheets. Snip balls in half, 3/4 way through, using lightly floured scissors. Snip each half into thirds. Lay the 6 petals down on sheet. Decorate centers with candied cherry halves. Bake at 350° for 10 to 12 minutes. Makes 36 cookies.
Crush wafers with rolling pin. Add milk and other ingredients. Mix well. Pack hard in a square pan and put in refrigerator until needed.
Preheat oven to 325°. Place 1 vanilla wafer in each of 12 foil cups. Mix cream cheese, vanilla flavor and sugar until well blended. Add eggs, one at a time. Blend well. Add mixture equally to each foil cup. Bake at 325° for 25 minutes. Chill for 30 minutes in refrigerator. Top with jelly or preserves or your own fruit choice.
Combine dry milk, water, mustard, salt and pepper in a small bowl until well mixed. Combine potatoes, green beans, bell pepper and onions in a large bowl. Add milk dressing from small bowl and toss well to coat. Refrigerate until chilled.
Mix salt and pepper with meat; brown and drain. Add onion, celery and green pepper. Break uncooked spaghetti into 3 pieces and scatter over top of boiling meat and vegetable mixture. Add Worcestershire sauce and 2 teaspoons salt to tomatoes; pour over spaghetti. Press spaghetti under liquid. Cover skillet and bring to a boil, then turn heat to low to keep mixture simmering. Cook slowly for 30 minutes, stirring occasionally.
Make lemon jello according to directions. Add green food coloring and pineapple. Let sit in refrigerator until congealed. Mix Cool Whip and cream cheese. Spread this mixture over green jello. Make strawberry jello according to directions. Let it cool and add strawberries. Let it partially congeal. Then pour it over the cream cheese layer and chill until you serve it.
Sift together flour and sugar and set aside in small bowl. Beat egg whites and cream of tartar until soft peaks form, then add sugar and beat approximately 5 to 6 minutes until stiff peaks form. Add vanilla and salt. Beat for one minute. Gently fold in flour/sugar mixture, 1/4 cup at a time. Bake in ungreased angel food cake pan at 350° for approximately 40 minutes. Invert pan and turn cake upside down for 1 1/2 hours, then use knife to cut around edges of pan. Invert onto plate upside down.
Grease a 2 quart dish. Place sliced apples in dish with water. Add spices and salt. In bowl, mix flour, sugars and butter until crumbly. Put mixture on top of apples. Bake at 375° for 45 minutes or until apples are soft. Tastes great with vanilla ice cream!
Mix all ingredients together with fork or hands. Makes enough topping for 11 x 17 inch pan.
Bring to a boil vinegar, water and salt. Pack vegetables in jars tightly. Lay sprigs of dill on top of vegetable. Pour boiling mixture over vegetables. Seal and let set for 2 weeks.
Cook all ingredients, except nut meats in double boiler for 30 minutes, stirring often. Add nut meats. Cook 5 minutes, stirring often. Cool. Form into small rolls or balls and roll in powdered sugar. If first sugar is absorbed too much, sift more sugar over the balls later.
Mix well (scald, if you wish). Chill for several hours in 5-quart home freezer barrel. When ready to freeze, fill to fill line with whole milk . Add a few drops of yellow food color for eye appeal. Freeze and enjoy winter or summer.
Saute shrimp and onion in butter in electric skillet for 10 minutes. Add mushrooms and saute 5+ more minutes. Add flour and seasonings. Stir in sour cream. Be sure to cook on low at least 10 minutes. Serve over rice.
Cut meat into serving sizes. In a small bowl, combine flour, salt and black pepper. Coat meat with seasoned flour.
Mix together all but beer and dressing. Make 6 patties. Broil, fry or barbecue. Baste with 1/4 cup beer mixed with 1/4 cup French dressing.