HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain all fruit well and save juice. Place fruit in layers in a 2-quart ovenproof dish with nuts and cherries on top. Bring syrup ingredients to a boil. Pour over fruit and bake 45 minutes at 350°. Serves 6 to 8.
Melt margarine in medium saucepan. Stir in rice, salts, soup and water. Place in 9 x 13-inch pan. Place chicken on top of rice mixture. Sprinkle with pepper. Bake, uncovered, at 350° for 1 to 1 1/4 hours.
Cook broccoli as directed; drain. Combine with other ingredients. Cover with cracker crumbs. Bake 20 to 25 minutes at 350°.
Mix ingredients and beat hard. Stir in nuts. Bake in greased 9 x 5 inch loaf pan at 350°F 45-50 minutes until toothpick inserted in center comes out clean.
Prepare bread crumbs, minced onion and pickles. In large bowl, beat eggs with fork. Lightly mix in chopped beef, add bread crumbs, onion, mustard, milk and ketchup along with all ingredients. Shape meat into a loaf and place in shallow baking dish. Spread ketchup on top of loaf. Bake at 400° for 50 minutes. When done, pour off excess juices.
Pour milk into a 4 cup measure. Microwave on high 3 to 4 minutes or until steaming.
Spray jelly roll or pizza pan or cookie sheet with pam. Spread crescent rolls onto pan. Push seams together to make pizza crust. Bake about 10 minutes at 350° or until lightly browned. Mix cream cheese, sour cream, and dip together. Spread over cooled crust like pizza sauce.
Cook pasta and drain. Cook vegetables. Chop peppers into bite size pieces. Mix all ingredients, but add desired amount of Italian dressing. Allow to cool. Serve with bread as a cool summer meal. For best results, allow pasta to cool in refrigerator for eight hours.
Mix all together and pour in a pie shell. Bake at 350° for 1 hour.
Put everything in blender; blend until smooth. Pour into pie crusts. Bake at 450° for 15 minutes, then bake at 375° for 40 to 45 minutes.
Drain both cans of pineapple into a bowl. Add the pudding; beat until thickened. Add the mandarin oranges to the pineapple with the sliced bananas. Add the Tang. Chill at least 2 hours or overnight.
Stem or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well. Whip eggs and add to flour mixture; blend well. Pour mixture into a 13 x 9-inch baking dish about half full as the souffle will rise. Bake in 350° oven for about an hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over the top before serving.
Saute shallots and garlic in olive oil for 30 seconds; add wine and simmer until reduced by half. Add cream and mustard. Simmer on medium heat until mixture thickens enough to coat the back of a spoon. Whisk in butter, salt and pepper. Set aside.
Cook and debone chicken into small cubes or chunks. Cook all remaining ingredients; add chicken. Mix a water and flour thickening and add to vegetable and chicken until thickness you like. Pour into loaf cake pan and top with biscuits. Bake in 350° oven until biscuits are brown. Can use canned biscuits, Bisquick mix, etc. for the biscuits.
Mix together sugar and cream cheese until blended. Add pumpkin butter, cinnamon, pumpkin pie spice. Blend ingredients together until smooth. Use for dipping fruit slices.
Mix corn, sugar, salt together. In pan or skillet, melt margarine and let it get hot. Add corn mixture. Cook over medium heat, stirring constantly. It is done when it becomes thick.
Trim fat from meat. In a large skillet, cook chops in margarine or butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5 to 7 minutes more or until no pink remains. Remove chops.
Mix ingredients together. Drop by teaspoonful onto cookie sheet. Bake at 350° for 15 to 20 minutes.
Whip Spry with water and milk until creamy. Add flour and salt, a little at a time, until well mixed but doesn't stick to your fingers. Roll out and place in pie pan. Flute edges.
Mix cream cheese, sour cream, oregano, garlic and cayenne. Spread in pie plate. Spread pizza sauce over the top. Sprinkle with pepperoni, onion and pepper. Bake at 350° for 10 minutes. Top with cheese and bake 5 minutes or until cheese melts and mixture is heated through. Serve with vegetables, crackers or chips.
Preheat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish. In medium saucepan, heat sugar and water until sugar melts. Cut shortening into flour until mixture resembles coarse corn meal. Add milk and stir with a fork only until dough leaves sides of bowl.
Mix all ingredients and bake at 350° in three layer pans for 25 to 30 minutes.
Mix brown sugar, shortening, molasses and egg. Mix in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate. Heat oven to 375°. Shape dough by rounded teaspoonful into balls. Dip tops in granulated sugar. Place balls, sugar side up, about 3-inches apart on a lightly greased cookie sheet. Bake just until set, 10 to 12 minutes. Immediately move from cookie sheet.
Cool and debone chicken. Mix soups, sour cream and almonds. Melt butter and crumble until butter is taken up. Top casserole with this and sprinkle with poppy seeds. Bake at 350° for 20 to 25 minutes. If you double the recipe, leave off 1 can of celery soup.
Preheat oven to 350°. Make alternating layers of onions, potatoes and chicken. Mix soup and margarine; spread on top. Cover and bake for 1 hour.
Mix crumbs and melted margarine together and press into 9 x 13-inch dish or pan. (A smaller dish can be used. Cake will be thicker.) Mix eggs, soft margarine and powdered sugar together and alternate in layers with bananas and pineapple. Top with Cool Whip, nuts and cherries. Drizzle chocolate syrup over the top. Refrigerate.
Rinse chicken; pat dry. In non-metal container, combine sour cream, lemon juice, salt, pepper, paprika and garlic. Add chicken to mixture; coat each piece well. Cover. Refrigerate overnight or up to 24 hours. Heat oven to 350°. Remove chicken from sour cream mixture. Roll up. Roll chicken in stuffing, coating evenly. Place in ungreased 9 x 13-inch baking dish. Drizzle with melted butter. Bake for 1 1/2 to 1 3/4 hours or until golden brown. Serves 6.
Cream 1/2 stick butter and sugar. Add egg, 1 teaspoon of vanilla and dry ingredients, sifted together. Fold blueberries into flour mixture. Bake in a greased 9 x 10 x 3-inch pan at 350° for 1 hour.
Mix first 2 ingredients. Add nuts. Put in greased pan. Bake at 350° for 40 minutes or until lightly browned.
Bring sugar and syrup to a boil. Remove from heat and add peanut butter. Stir until melted and pour over corn flakes and stir. Put in pan; let cool and cut.
Preheat oven to 425°. Cook carrots for 10 minutes in water, drain and set aside. Melt butter in large, deep frying pan. Add onion, celery and basil. Saute for 5 minutes. Stir in salt, pepper and flour. Continue to saute for a few minutes. Blend in chicken broth. Turn up heat and cook until thick and bubbly. Remove from heat. Add chicken, carrots and parsley. Pour into 3-quart casserole. Top with parsley. Bake 25 minutes.
Place all ingredients into a bowl of a food processor. Blend until no large pieces remain. Adjust seasonings according to taste by adding more salt and vinegar (if desired). Chill overnight. If desired, add garnish of finely chopped green pepper, tomatoes, cucumber and hard-boiled egg.
Mix all ingredients. Chill overnight. Roll into balls. Cook 20 to 25 minutes at 350° or microwave 5 minutes on High. Makes about 120.
Sift together flour, soda, baking powder and salt. Set aside. Cream shortening. Add sugar. Beat; add eggs and beat again. Add flour alternately with milk and vanilla. Mix well until blended. Combine sugar and cinnamon and mix well. Spoon half of batter into lightly greased 9 x 5-inch bread pan. Sprinkle half of cinnamon mixture. Pour remaining batter. Sprinkle rest of cinnamon mixture. Bake at 350° for 40 to 50 minutes.
Fry the loose hamburger until thoroughly cooked. Drain off the excess liquids. Add seasoning to taste. Add the taco seasoning mix and directed amount of water. Simmer as directed. Place mixture into a glass baking dish. Cover completely with refried beans. Top with cheese. Bake in a 350° oven until the beans are hot and the cheese is melted. Serve hot with corn chips to dip. (Doritos style chips are recommended.)
Thoroughly combine graham cracker crumbs, flour and baking soda; set aside. Combine melted margarine and brown sugar; stir in eggs, water and vanilla. Gradually add flour mixture; mix well. Stir in 1 cup chocolate chips and nuts. Spread evenly in greased 13 x 9 x 2-inch pan. Bake in 375° oven 16 to 18 minutes or lightly brown. Remove from oven. Immediately sprinkle chocolate chips over warm surface. Let stand until chips soften. Spread evenly, let cool completely. Cut in bars.
Mix flour, sugar and baking powder. Cut in all the butter to get a coarse meal consistency. Combine buttermilk and currants; add this to the flour mixture. Turn out on floured board and pat until it holds together, handling as little as possible. Divide into 6 pieces. Shape into circles and cut each circle into either 4 to 6 wedges. Put an egg in a cup and beat it around with a brush until scrambled. Brush this mixture on top of the scones. Bake 30 minutes at 325°. Makes 24 to 36. Serve with lemon curd, fresh blueberries and whipped cream.
Cream shortening and sugar; stir in egg. Sift dry ingredients together; add to creamed mixture, alternating with applesauce. Stir in raisins and nuts. Drop from teaspoon onto greased cookie sheet. Bake at 400° for 15 minutes. Makes about 4 1/2 dozen.
Mix all ingredients together. Roll into balls; flatten with fork. Bake at 350°for 10 to 12 minutes.
Mix oil, sugar and eggs together. Add dry ingredients and mix well. Add zucchini, nuts, pineapple and vanilla. Bake in a greased and floured 9 x 13-inch pan at 350° for 45 to 50 minutes.
Cut chicken into strips approximately 2x3-inch. Grease the pan with oil. Layer the pan with chicken first, then rings of onion. Add a layer of sliced mushrooms; topping with a layer of thinly sliced potatoes. Spoon on mayo, spread to cover entire potato layer
Preheat oven to 350°. Line cupcake tins with paper baking cups. Sift dry ingredients into mixing bowl. Add shortening and milk. Beat 2 minutes on medium speed of mixer. Scrape bowl and beaters. Add eggs and vanilla. Beat 2 minutes. Pour batter into cups, filling each 1/2 full. Bake for 20 to 25 minutes. Cool. Dust with powdered sugar or frost with favorite frosting.
Mix eggs, flour, cottage cheese and cheese. Pour over vegetables in cake pan; stir together. Cut up butter over top. Bake at 350° for 1 hour.
Sprinkle gelatin on cold water in saucepan. Place over low heat, stirring constantly until gelatin is dissolved. Remove from heat. Stir in salt, lemon juice and Tabasco. Cool. Gradually stir in mayonnaise until blended. Mix in remaining ingredients. Turn into 3 cup mold or 6 individual molds. Cover with foil and chill until firm. Unmold on salad greens. It is easier to unmold if molds are sprayed with Pam before filling. Serves 6.
Saute pepper and onion. Add	ground	beef and brown. Add tomato soup and water. Place in a 2 quart baking dish. Mix with noodles and grated cheese, saving a little cheese to sprinkle on top. Bake at 350° for 30 or 40 minutes.
Cook potatoes until tender. Cool and slice. In large skillet, fry bacon until crisp. Remove and drain. Cook onion in drippings until golden. Blend in flour, sugar, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Stir bacon and potatoes into mixture and heat through; coat potato slices. Serve with brats. Makes 5 to 6 servings.
Mix together sugar and cornstarch. Gradually add milk, stirring until smooth. Add eggs, corn, butter and salt. Mix well. Turn into a greased 1-quart baking dish. Sprinkle with nutmeg. Place baking dish in a pan of hot water. Bake at 300° for 1 3/4 hours or until custard is set. Yields 4 to 6 servings.
Melt margarine and add soy sauce. Put potatoes in nonstick baking sheet. Pour margarine over potatoes. Sprinkle with seasoning and bake until crisp, about 1 hour, at 350°. Calories, 113; sodium, 388 mg.
Put pineapple chunks with juice in casserole dish. Mix flour, sugar and cheese. Spread over pineapple. Melt butter and mix with cracker crumbs. Sprinkle over mixture.
Mix. Drop on cookie sheet. Add teaspoon of filling, then dab of dough.
Peel and cook potatoes. Mash with butter, then add other ingredients. May be put in baking dish to store in refrigerator for up to 2 weeks.
Stir and brown ground beef. Add remaining ingredients and mix well. Heat thoroughly. Pour in 3-quart casserole and bake at 375° for about 30 minutes or until bubbly hot.
*If banana skins are not black, peel and smash yellow bananas and leave on counter at room temperature for 1 - 2 hours. Set bananas aside. They will be added in at the end of recipe. Mix together vanilla, margarine and sugar. Add eggs. In a separate bowl combine flour, soda, cream of tartar and salt.
Mix all ingredients thoroughly. Spread on buns. Place open-faced buns on cookie sheet and cover with foil. Heat in a 350° oven for 20 minutes. Yields 1 dozen sandwiches.
Brown ground beef with potatoes and bread crumbs. Pour corn on top of meat mixture. Add tomatoes over corn. Slice onions and place on top of tomatoes. Cover and simmer until heated through. (May also be fixed without the potatoes.)
Melt together and beat oleo and chocolate. Beat all ingredients together in greased pie plate. Bake at 325° for 45 minutes.
In bowl mix thoroughly the 1/2 cup soup, beef, crumbs, onion, 3 teaspoons Worcestershire, egg and pepper. Microwave in a 12 x 8-inch microwave-safe dish.
*Or substitute soured fresh milk. To sour milk, place 1 1/2 tablespoons lemon juice plus enough milk to equal 1 1/2 cups in 2-cup measure. Stir; let stand 5 minutes before using.
Clean the chicken. Sprinkle with salt and a little garlic. Blend other ingredients (not cashews). Pour over chicken after you have baked the chicken at 400° for 35 minutes. After pouring sauce over chicken, bake another 20 minutes, covered with foil. Garnish with cashews. Serve with hot rice, green salad with oranges, rolls, champagne and dessert.
Brown and drain meats. Cook onion and pepper until tender. Stir in tomato juice, pizza sauce and spice mix. Simmer for 15 minutes. Set oven at 425°. Prepare crust; press into 9 x 13-inch pan going halfway up sides of pan. Cover with 1/2 the meat sauce, then 1/2 the cheese. Repeat again. Sprinkle top with Parmesan cheese. Bake for 20 to 25 minutes. Let stand 10 minutes, then serve.
Combine yogurt and Cool whip in a bowl; mix. Pour into pie crust and freeze 1 hour. Top with desired fruit. Serves 8. Makes a cool dessert for summer.
Combine dry ingredients and mix well. Add nuts and apples; mix. Now, add eggs, oil and vanilla; mix. Pour into a greased and floured pan (11 x 14-inch sheet) and bake at 350° for 50 minutes. May be baked in a smaller pan for a more cake-like texture.
Mix sugar, eggs, vanilla and cinnamon together. Cream in butter. Mix well and add pumpkin. Put in unbaked pie shell and bake 45 to 60 minutes at 350°.
Brown meat and onion. Add salt, pepper, drained beans and soup. Pour into greased 1 1/2-quart casserole. Mash potatoes. Add milk and egg. Season with salt and pepper. Spoon in mounds over casserole. Sprinkle potatoes with cheese. Bake at 350° for 25 to 30 minutes.
Make mushroom onion filling: Melt butter in a skillet and saute onion until lightly browned. Add mushrooms and cook, stirring, until most of the liquid has evaporated. Season to taste with salt and pepper. Remove to bowl to chill. Filling may be refrigerated up to 2 days or may be frozen.
Put milk in refrigerator until it is cold. Bring pineapple to a boil, cook for 4 minutes. Then add dry jello. Cook 3 additional minutes. Set this mixture aside and let it cool. Whip the milk with a mixer. Then add it to the pineapple-jello mixture. Add cottage cheese and blend well by hand. Place in refrigerator and let it congeal.
Dissolve yeast in 3/4 cup warm water for 5 minutes. Mix flour, sugar and oil. Pour in yeast water. Stir like biscuits. Roll out to 1-inch thickness and cut with large biscuit cutter. Fold one edge over a pat of margarine. Place on greased sheet. Let set for 1 hour to rise. Bake at 450° until brown.
Take two pecan	halves	and spread cream cheese between the two. Put the two halves together to form a "sandwich". Makes 30 appetizers.
Preheat oven to 400°. Take meat tenderizer mallet and pound lightly the top thick end of the breast on both sides. Dip breasts in eggs, then dredge in bread crumbs. In a medium skillet fry breasts in olive oil until golden brown. Pour 1/4 of spaghetti sauce into glass baking dish. Place still warm breasts into baking dish. Cover with remainder of spaghetti sauce. Sprinkle with Parmesan cheese. Cover top with Mozzarella cheese. Bake until cheese is melted and slightly brown (approximately 20 minutes).
Rinse raisins, add water, boil for 5 minutes. Stir in wine; blend sugar and flour, stir and boil for 1 minute longer, stirring constantly. Remove from heat, stir in lemon rind, juice and coloring. Turn into pastry lined pie plate. Cover with top crust. Flute edges, prick surface with fork. To glaze, brush egg white over surface. Sprinkle lightly with sugar and cinnamon. Bake at 425° for 30 minutes.
In a bowl, combine cornstarch, orange peel, orange juice and mustard. Set aside. Melt butter in a wide frying pan over medium heat. Stir in onion and carrots, then add water. Cover pan and bring to a boil. Reduce heat and simmer until carrots are tender-crisp (10 to 12 minutes). Stir cornstarch mixture. Pour into pan and cook, stirring, until sauce boils and thickens. Season to taste with salt and pepper.
Cook noodles. Strain and set aside. Melt butter and add noodles. Add sour cream and stir a minute over low heat. Add cream and cook slowly for 5 minutes. Add cheese, sprinkling of nutmeg and 1 tablespoon chives. Continue stirring until cheese is melted. Sprinkle remaining chives on top before serving. Serves 4. Preparation time: 15 minutes. Serve immediately.
Chop bologna into small pieces. Fry bologna in oil till brown. Turn heat down to medium, and add salt, pepper to taste. Add 3 to 4 tbsp. sifted flour and stir till flour browns slightly. Add milk to desired thickness. To make sausage gravy, use 12 oz. or 1 lb. sausage, crumble, fry. Drain and add flour and milk, simmer.
Cook pasta and drain. Keep warm. Meanwhile in medium skillet, heat oil and saute garlic for 3 minutes or until golden. Stir in flour until smooth. Add clams with juice and parsley to taste. Cook 3 to 5 minutes or until sauce is thick and smooth, stirring constantly. To serve, pour clam sauce over pasta. Toss to combine.
Cut cookie dough into slices and place on foil-lined cookie sheet. Press slices together to line cookie sheet. Bake at 375° for 10 minutes. Cool and remove from foil
Mix Jell-O with 2 cups boiling water; drain pineapple. Save juice. Mix cranberry sauce and pineapple juice in Jell-O. Chill until set. Beat the cream cheese and pineapple. Spread on top of Jell-O. Top with nuts.
Preheat broiler. Cream butter, sugar and peanut butter. Beat in milk, then nuts. Spread over warm cake. Place frosted cake under broiler, about 4-inches from heat source. Broil only a few seconds, until topping starts to bubble. Watch very carefully!! Cool at least 30 minutes before serving.
Brown meat. Add onion, pepper and tomato sauce. Cook noodles separately. Add 1 tablespoon butter to water. Drain. Mix together meat mixture, noodles, corn and Worcestershire sauce. Put in casserole dish. Sprinkle cheese on top. Add buttered cracker crumbs on top. Bake at 350° for 25 minutes.
Beat egg whites separately from yellows. Beat egg yellows, sugar and oil together, then add salt, vanilla, then flour, grated lemon or orange rind and egg whites (beaten very stiff). Bake at 350° for 1 hour. Bake in mold pan. Use your favorite white icing.
Arrange artichokes in center of baking dish (8 x 8-inch or 9 x 9-inch). Then arrange mushrooms around the artichokes. Sprinkle bread crumbs, olives, garlic salt, cheese, parsley, salt and pepper over top and drizzle oil over the top of the whole mixture. Cover with foil and bake in 350° oven for 30 minutes. Last 5 minutes of baking, remove the foil so that top can brown. If you use frozen artichokes, you cook them first according to the directions on the package.
Boil carrots until done; drain. Mix orange juice, honey and brown sugar; bring to a boil. Slowly add cornstarch and stir until thick. Pour sauce over carrots.
Wash and grind cranberries and oranges. Chop apples and crushed pineapple. Dissolve Jell-O in boiling water. Add cold water. Cool. Add to the fruit mixture. Refrigerate to allow to thicken.
Mash figs. Add sugar and cook 5 minutes after starts to boil. Add Jell-O and cook 2 minutes. Put in jars and seal.
Cook pasta. Mix next 6 ingredients. Add pasta and Parmesan and mix. Cover and refrigerate overnight, stirring occasionally. Add broccoli, pepperoni and Mozzarella and toss.
Brown flour in oil until medium brown. Add onions, pepper, green onions and garlic to the flour. Let fry until onions are transparent. Add tomato sauce. Rinse can with water and add to mixture. Salt and pepper to taste. Add Lea and Perrins and Tabasco sauce. Simmer for 30 minutes. Add shrimp and simmer for 20 minutes more.
Combine all dry ingredients; stir in Crisco until well blended. Place on a baking sheet. Bake in oven at 250° to 275° for about 1 1/2 hour. Check periodically. Stir often.
In a medium bowl, blend cream cheese, salad dressing and sugar. Fold in the whipped topping; set aside. In a large mixing bowl, combine pineapple, nuts and cranberry sauce. Gently combine with cream cheese mixture. Spread in a 9 x 13 glass baking dish. Cover and freeze. Remove from freezer 10 to 15 minutes before serving. Serve on lettuce leaves, if desired. Serves 24.
Saute onions and peppers in bacon grease if available. Add the meat, Worcestershire sauce, salt and pepper to taste. Cook until brown. Add tomato paste, sauce, tomatoes and chili powder. Cook about 30 minutes. Boil egg noodles and drain. Mix together the meat mixture, noodles, corn and black olives. Pour into casserole dish. Grate the cheese over top. Bake in a 350° oven for 30 minutes or until bubbly. Serves 12 to 16.
Boil or steam zucchini in small amount of salted water. Remove from heat and stir with wooden spoon to break into medium pieces. Pour zucchini in a shallow casserole dish, top with a layer of grated cheese, sprinkle a layer of bread crumbs over the cheese and dot with butter. Bake for 15 to 20 minutes at 350°. This may be made the day or morning before serving and baked at the last minute.
Dissolve soda in milk. Add to crumbs. Add egg and beat well. Stir in baking powder, sugar and salt. Add flour to desired consistency.
Sift dry ingredients together; add oil, milk and egg. Beat with a fork until well mixed. Drop teaspoonfuls into hot oil. Fry until golden brown (about 3 minutes). Drain, then roll in cinnamon sugar or dip in Chocolate Glaze.
Stuff with whole garlic and cover with soy sauce. Cook in crock-pot on high until done. This is easy, tender, juicy and delicious.
Combine tomatoes, green onions, olives, soy sauce, cilantro and hot pepper sauce in medium size bowl. Mix well. Cover and refrigerate until thoroughly chilled.
Grease with margarine a 10 x 13-inch cake pan. Place nuts on bottom. Partially thaw in refrigerator for several hours the bread dough; slice and place over nuts. Make slices about 1-inch thick. Mix dry pudding mix, cinnamon and brown sugar. Sprinkle over dough. Place 6 tablespoons margarine randomly on top in chucks. Cover with dish towel and let stand overnight on counter. Bake at 350° for 30 minutes. Invert on tray and serve.