HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut pepper into 1/4-inch thick rings. Thinly slice onions; dice zucchini. Cut Swiss cheese and Mozzarella cheese into 1-inch chunks. Preheat oven to 425°. Grease 10-inch round baking dish. In skillet over medium heat, in hot butter, cook pepper, onion and zucchini until tender. Remove vegetable mixture to a baking dish and top with cheese. In a bowl beat eggs and pepper until blended. Pour egg mixture over ingredients in a baking dish. Bake 30 minutes or until eggs are set and top is browned. Makes 8 main dish servings.
Wash cranberries and let drain, then dissolve sugar and water in saucepan. Add cranberries, cinnamon, cloves and lemon juice. Cook well over medium heat. If berries pop too much, lower heat and cook until all berries are mashed. Remove from heat. Dissolve 1 envelope of plain gelatin in 1/4 cup cold water. Add to sauce and mix well. Store in refrigerator. May be stored in small containers and freeze for use in the spring. Makes nice Christmas remembrances.
Cream shortening and add sugars gradually, beating constantly. Add egg and beat well. Stir in orange juice and rind. Sift flour, soda and salt together. Add to creamed mixture. Blend well. Stir in nuts. Form into four rolls, wrap in waxed paper or plastic wrap and store in refrigerator until ready to use. If carefully wrapped, rolls will keep for 3 to 4 weeks. Cut in 1/8-inch slices and place on ungreased cookie sheet. Bake at 375° for 8 to 12 minutes. Makes 5 to 6 dozen.
Heat soup to boiling. Remove from heat and add jello. Stir until jello dissolves. Add cream cheese. Stir in remaining ingredients. Refrigerate.
Peel and quarter tomatoes. Let stand at least 2 hours to drain off juice so it won't take so long to cook down. Four times this recipe will net about 7 to 8 pints. Mix all ingredients and cook until thick as desired (6+ hours). Cook slowly to prevent scorching. Keep stirring regularly throughout cooking. Place in clean, hot jars. Seal and water bath for 15 to 20 minutes. Very good served with roast beef or pork.
Dissolve jello in hot water. Stir in pie filling. Pour into pie filling. Pour into 9 x 13-inch pan and refrigerate until firm. Melt cream cheese and marshmallows together. Cool completely. Add Dream Whip (or Cool Whip). Spread over jello and sprinkle with nuts.
Put oleo, brown sugar and Karo syrup in microwave on High for 2 minutes. Take out and pour over popped popcorn in a large sack. (It helps to spray sack with Pam.) Shake up and put in microwave on High for 2 minutes. Shake again and put on High for 1 minute. Shake again and put on High for 30 seconds.
Arrange cheese evenly in pastry shell. Top with crab flakes and green onions. Combine egg substitute, evaporated skim milk and spices. Pour evenly over crab flakes. Bake at 325° for 45 minutes, or until set. Remove from oven; let stand 10 minutes before serving. Makes 6 servings.
Combine 2 cups flour, potatoes, sugar, yeast and salt in large bowl. Heat water and butter until very warm (125° to 130°); stir into yeast mixture. Stir in enough remaining flour to make soft dough; knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 16 equal pieces; form into balls. Place in 2 greased 8 or 9-inch round cake pans (or can be placed in one 13 x 9 x 2-inch cake pan). Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Sprinkle 1 tablespoon flour on rolls, if desired. Bake in a 400° oven for 20 minutes, or until golden brown. Remove from pans; cool on wire racks. Yields 16 rolls.
Mix flour, sugar, fruit cocktail, soda and salt together. Beat 2 minutes. Pour in greased 14 x 8 x 2-inch pan. On top of raw batter, sprinkle brown sugar and nuts. Bake at 350° until done (approximately 30 minutes).
Mix corn syrup and sugars; bring to boil. Add peanut butter, vanilla and Special K. Mix well and drop by spoonful on waxed paper.
In a large pan put pretzels, sugar and oleo. Press down all over evenly. Bake 10 minutes at 350°. Cool. Mix and beat cream cheese, sugar and Cool Whip. Spread over pretzel layer and refrigerate. Mix strawberries and add Jell-O. Cool until almost jelly texture and pour over cream cheese layer. Refrigerate until set.
Stir 1 tablespoon milk into cream cheese; set aside. Prepare pudding with 2 cups milk. Whip cream cheese mixture. Add grated lemon peel and lemon juice; whip into pudding mix. Fold in thawed Cool Whip. Reserve a few strawberries for garnish; stir the rest into mixture. Pour into graham crust; decorate with reserved strawberries. Chill for several hours.
Heat butter in large frying pan. Add shrimp and cook 2 minutes on each side over medium-high heat. Add garlic and season well; continue cooking 1 minute. Stir in green pepper and diced lemon; cook 1 more minute. Correct seasoning, add parsley and paprika. Mix and serve. Serves 4.
Combine ingredients and shape into 1 inch balls. Place on greased jelly roll pan. Bake at 325° for 20 to 45 minutes.
Arrange chicken in single layer in a baking dish. Combine oil, lemon juice, oregano or tarragon and garlic powder; brush on chicken. Cover and bake for 35 minutes in 350° oven. Remove cover and brush with lemon-oil mixture. Bake another 20 minutes. Sprinkle with parsley and paprika. Serve.
Heat the pineapple and cherry juices and dissolve jello in it. Add Coca-Colas. Put jello in refrigerator and let it begin to thicken. Add rest of ingredients and let this thicken before serving.
Sift together first six ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter. Mix until well blended. Stir in nuts.
Cut Worthington vegetarian hot dogs and cheese into thirds. Wrap cheese around hot dogs. Separate biscuits and wrap individual biscuits around hot dogs and cheese. Place in baking pan. Put into preheated oven at 350° for about 12 minutes.
Cook pie shells and let cool. Melt butter and brown coconut and pecans. Then mix next 3 ingredients and pour 1/4 of white mixture in each shell. Then pour caramel and then pecans and then repeat.
Combine flour and coffee granules in a large bowl. Add brown sugar, cinnamon and salt; stir well. Cut in butter with a pastry blender until crumbly. Press half of crumb mixture into 9-inch square pan; set aside. Combine sour cream and baking soda, stirring well. Add to remaining crumb mixture, stirring just until dry ingredients are moist. Add egg, stirring gently to combine. Pour sour cream mixture over crumb crust in pan; sprinkle with pecans. Bake at 350° for 45 minutes.
Mix all ingredients. Cook cabbage 15 minutes. Roll up mixture in the leaves. Pour 2 cans tomato sauce and a little water to cover rolls. Cook 45 to 60 minutes.
Add yeast in big bowl; add water. Let set 10 minutes. Add warm milk, sugar and salt; stir until sugar and salt are dissolved. Add oil, then add flour and mix until flour is taken up. Put on well floured board and sprinkle top with flour and let it set for 10 minutes. Knead until springy. Put in oiled bowl; oil top of dough. Cover and rise for 1 hour. Punch down dough on floured board. Pull off roll size bits of dough. Shape into rolls and put on cooking sheet. Oil tops of rolls and let rise 45 minutes. Cook in 425° oven about 10 minutes or until lightly browned. Makes about 35 rolls. You can half this recipe by using 2 packages of yeast and 1/3 cup water, then half everything remaining.
Drain off all juices. Cut up fruit into chunks. Mix all fruit together. Mix pudding according to package directions. Slice cake about 1/2 inch thick. Cover bottom of deep bowl with cake. Sprinkle with 1 to 2 tablespoons of cream sherry. Cover cake with layer of fruit. Cover fruit with layer of pudding. Top with another layer of cake, sherry, fruit, pudding, etc. Refrigerate. Just before serving, top with 1 large container of Cool Whip.
Layer bread balls in a sprayed Bundt pan. Pour melted margarine over dough balls. Pour pudding mix over dough balls. Combine the brown sugar and nuts. Sprinkle over pudding mix. Cover with wax paper or Saran Wrap lightly. Let rise on the counter overnight. Bake, uncovered, for 30 minutes at 350°. Let stand 5 minutes, then turn onto a cookie sheet to cool.
Place pineapple in dish. Mix sugar and flour; sprinkle over pineapple. Pour 1/3 cup pineapple juice over this mixture. Put grated cheese on top of this. Make topping of crackers and oleo. Cook at 350° for 30 minutes. Serves 12 to 15.
In a large skillet or wok heat the olive oil. Quickly saute the scallops. Add garlic, salt and pepper and breadcrumbs. Toss lightly and serve immediately. Decorate with chopped parsley.
Dissolve Jell-O in boiling water. Add orange sherbet and stir until thoroughly mixed. Add other ingredients. Chill until firm. Serves 12.
In a large bowl, combine flour and salt. Beat eggs in separate bowl with fork; beat in flour mixture with wooden spoon. Add water to make soft dough (barely runs off edge of bowl). Add remaining salt to boiling water; bring to rolling boil. Tilt bowl until dough reaches edge. As it starts to run off, take a silver knife and slice along edge of bowl, allowing dough to drop into boiling water. Cook about 5 minutes; drain. Pour melted butter over cooked noodles. Add bread crumbs.
Mix first 7 ingredients into large bowl: peaches, sugar, tapioca, lemon juice and butter. Let stand while making pastry. Pour in fruit mixture. Bake on lower rack at 400° for 40 to 45 minutes.
Mix pudding as directed on package. Add Cool Whip and mix together. Crush cookies coarsely and add to mixture. Fold cookies and chill.
Combine all ingredients except vanilla into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil briskly for 3 minutes, stirring occasionally. Remove from heat. Add vanilla. Serve hot over cake or ice cream. Makes 2 1/2 cups.
Set electric frypan to 220° or use medium heat on stove. Melt butter and add dates, stirring constantly until thick, shiny and clear. Cream eggs and sugar; add to date mixture and cook. Cool; then add remaining ingredients except coconut. Form into small balls (golf ball size) and roll in coconut. Refrigerate.
In a bowl, combine all ingredients; mix well. Use as sandwich filling or spread on crackers. Yields 1 1/4 cups.
Simmer wax beans, green beans and carrots (put carrots on bottom of saucepan) in water or liquid from beans (just enough to cover) for 15 minutes. Drain and cool. Add kidney beans and black-eyed peas. Combine the remaining ingredients and mix thoroughly. Pour the oil mixture over the beans. Cover and chill before serving. Serves 12 to 15. For smaller servings, recipe can be cut in half for smaller amount.
Combine sugar, cornstarch (or flour) and salt in top of double boiler. Stir in cold milk. Cook over boiling water until thickened, stirring constantly. Stir a little of the hot mixture into slightly beaten egg yolks; add to remaining mixture in double boiler. Cook for 2 minutes more, stirring constantly. Cool and stir in vanilla for cream pie. Pour into pie shell. Cover with meringue and brown.
In a large skillet, mix chicken drippings (fat) with flour. Let cook until it bubbles. Add milk, stirring while you add it so it will not lump. Stir well to blend. Add salt and sprinkle with pepper. Cook and stir until mixture is smooth and thick.
Spread pie filling in a 9 x 12-inch pan. Spread cake mix on top of filling. Pour margarine on top of cake mix. Bake at 400° for about 1 hour.
Fry sausage, onions and peppers; leave in oil. Add 2 more tablespoons oil. Add tomato sauce, crushed tomatoes, garlic, parsley, oregano, basil and sugar to taste. Simmer several hours to thicken (do not drain oil). Freezes well.
Heat oven to 350°. Grease an oblong 9 x 13-inch pan. Melt chocolate and shortening in microwave for 2 minutes; set aside. Beat sugar and eggs in large bowl. Add chocolate mixture and mix in. Add flour, baking powder and salt; stir in. Mixture will be thick. Mix in nuts. Spread in pan. Bake about 30 minutes, until top has a dull crust. A slight imprint will be left when top is touched lightly with finger. Cool before cutting. Store in tightly covered container.
Bring oil, sugar, vinegar, salt and pepper to a boil and pour over the first 7 ingredients. Refrigerate overnight or the day before you plan to use it.
In a large bowl, mix all the ingredients in order given. Blend thoroughly. Pour into a 9 x 13-inch well-greased and floured baking pan. Bake in preheated 350° oven for 60 minutes. When cooled, spread with cream cheese frosting.
Peel potatoes; cut in 4 equal parts. Cut/chop carrots into little larger than bite size. Chop onions in small pieces.
Preheat oven to 375°. Bake pastry shell 10 minutes. Remove from oven. Reduce heat to 325°.
Put tea in spice container or cloth bag. Place in boiling water and boil for 5 minutes. Remove bag. Heat fruit juices; add sugar. Add to tea. This serves about 20 people.
Cream sugar and oleo. Add eggs and mix well. Add flour and mix well. Sprinkle nuts and chocolate chips with flour; stir into batter. Cook in large sheet cake pan 20 to 30 minutes at 350°.
Mix all ingredients together (except crackers) in casserole dish. Break crackers in small squares and place on top of mixture; dot each piece of cracker with butter. Bake in oven until crackers are brown and mixture is firm at 350°.
Heat oven to 350°. Cream together margarine, sugar, eggs and vanilla. Add flour, baking soda, baking powder and salt. Blend until smooth. Fold in oats, rice, cereal and coconut. Roll into balls and place on a greased cookie sheet. Bake for 10 to 12 minutes. Makes 6 dozen.
Place	frozen	(or unfrozen)	hamburger in nonstick skillet sprayed with Pam. Cover and place over very low heat. In about ten	minutes, turn the meat over and sprinkle both sides liberally with Mrs. Dash. Cooking time depends on whether it was frozen or not. When frozen meat thaws, cut it (with a spatula) into 4 pieces to hasten cooking. When it is done, drain thoroughly and add the tomato sauce and water. You may also add more Mrs. Dash at this time. Serves 4.
Brown meat and drain	off fat. Add water, undrained tomatoes, onions, carrots, celery, barley, beef granules, salt and pepper. Bring to	a boil and simmer, covered, for 1 hour or when vegetables are tender. (Cabbage and/or kidney beans may also be added.)
Mix first six ingredients together. Top with cheese and microwave on High for 10 minutes. Add crumbs. Microwave on High 1 minute.
Chop cranberries in a food processor, then add oranges and chop. Add remaining ingredients; pulse for several seconds to blend. Chill several hours before serving. Yield: 7 1/2 cups.
Dissolve jello in 2 cups boiling water. Add juice from orange and pineapple with enough water to make one cup. Add thawed orange juice and fruit. Chill until set.
Cook noodles. Add all ingredients in large bowl. Stir. Add bottle of Italian dressing. Ranch Italian tastes very good in this recipe. Before serving add Parmesan cheese.
Mix all together and store in container. Use about 2 teaspoons mix to each cup hot water. Makes 1 quart of mix.
Saute ground pork for 5 minutes, constantly stirring. Put pork in bowl and mix in all vegetables, onion, salt and pepper. Wrap mix in lumpia wrapper to desired size. Deep fry. Makes 15 to 20 pieces.
Mix eggs, sugar, honey and cinnamon and sweet potatoes. Add vanilla and pecans. Pour into unbaked pie shell. Bake at 350° for 1 hour.
Put popcorn in brown bag. Put all ingredients except baking soda in bowl. Microwave on High for 3 or 4 minutes stirring each minute until it comes to a boil. Stir well, put in microwave for 2 more minutes. Take out and add baking soda and stir well. Pour over popcorn in bag and shake as you pour. Put bag in microwave for 1 1/2 minutes. Shake well and microwave for 45 seconds. Pour on cookie sheet.
Cook squash and onion in boiling water for 5 minutes. Drain. Combine soup and cream. Stir in carrots and squash mixture. Combine stuffing with butter. Spread half of the dressing in a 12 x 7 x 2-inch pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing on top. Bake at 350° for 25 to 30 minutes.
Place graham crackers over foil on cookie sheet. Sprinkle pecans on top of crackers. Cook remaining ingredients rapidly for 2 minutes. Spoon on top of graham crackers. Bake at 325° for 15 minutes.
Butter casserole dish. Place alternate layers of sliced onions, potato chips and cheese. Mix soup and milk; pour over top. Sprinkle top with cayenne pepper and bake 1 hour at 350°. Serves 8.
Cut chicken in small strips or bite size pieces. Place in dish; sprinkle with ginger. Chill for 1/2 hour. Add seasoned salt, brown sugar and pepper; mix well. Heat oil in wok or nonstick skillet. Add chicken mixture. Stir-fry until almost done. Add onion, bell pepper and soy sauce. Stir-fry until chicken is tender. Sprinkle lemon juice over mixture. Remove from heat. Yields 4 servings.
Combine and cook 1/2 hour. Serves about 10 on buns.
Heat oven to 475°. Sift together flour, baking powder, salt and soda. Cut in shortening until mixture looks like coarse cornmeal. Stir in buttermilk with a fork until soft dough is formed.
Cut squash into 1/4-inch slices. Bring 2 cups water to a boil. Add squash, salt and sugar; cover saucepan and cook over moderate heat for 20 minutes or until squash is tender.
Heat oven to 425°. Heat butter in pan and saute pepper until wilted. Mix all ingredients together. Add crab meat; mix gently. Place in ramekins or pan. Bake 15 minutes or until bubbling.
Place pecans in shallow pan in 200° oven. When pecans take on a shiny appearance, add melted oleo. Stir to coat nuts, salt to taste while stirring. Put pecans back in oven for at least 2 hours.
Drain all beans. Add rest of ingredients. Toss, cover and refrigerate for minimum of 3 to 4 hours. Makes enough to serve 8 to 10 people.
In a large heavy pan, mix wine and sugar. Bring to a full boil for 1 minute. Remove from heat; add Certo and grapefruit juice. Fill jars and seal. Makes 9 half pints.
Combine taco mix, tomato juice and oil. Mix well and set aside. Cook beef until brown; drain. Stir in beans and 1/2 cup tomato juice mix. Bring to boil; cover and simmer 5 minutes, stirring occasionally. Remove from heat. Place 1/4 cup beef mixture and 2 1/2 tablespoons cheese on center of each tortilla. Roll up and place seam side down in lightly greased 13 x 9-inch pan. Pour extra juice over tortillas. Cover (with foil) and bake at 350° for 15 minutes. Uncover. Sprinkle with remaining cheese and bake 5 minutes more. Sprinkle with lettuce, if desired. We serve with sour cream.
Mix all ingredients. Cook on top of stove on medium heat until desired thickness. Serves 4.
Put the brown sugar between the steaks in a crock. Add wine to cover the steaks and allow to stand for 24 hours. The meat may now be cooked in any manner, i.e. broiled, etc.
Brown meat in skillet. When some grease accumulates, add onion and cook until soft. Drain off grease. Add rest of ingredients (except rice) and simmer for about 15 minutes. Serve over cooked rice.
Mix ice cream and peanut butter until completely blended. Add sherry and blend completely. Pour into pie crust and top with chopped nuts. Freeze 4 to 6 hours. Remove from freezer a few minutes before serving.
Cut off top of round loaf and scoop out bread in bite size chunks, leaving a little bread around the crust. Place in a Baggie and seal. Mix all the ingredients and place in the scooped out loaf. Place top on bread and wrap tightly in aluminum foil. Bake at 225° for 3 hours. Serve on a tray with reserved bread chunks for dipping. When most of the dip is gone, pull bread apart and eat crust. This is delicious with crab also!
Combine cream cheese and peanut butter in large bowl. Beat at medium speed. Gradually add whipped topping and powdered sugar; beat until smooth. Freeze at least 8 hours or let set in refrigerator overnight.
Preheat oven to 375°. In small bowl, combine flour, baking soda; set aside. In large mixing bowl, beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoon onto cookie sheet initially lightly sprayed with Pam. Bake 8-10 minutes.	Makes about 5 dozen.
Mix all ingredients. Shape into large roll or divide and make 2 rolls. Roll cheese roll in chili powder until coated well. Serve as spread on cracker of choice. Particularly good with Ritz or Town House crackers.
Melt margarine and add soup mix. On a cookie sheet, break the pretzels into pieces. With a tablespoon, drizzle the onion soup mixture over the pretzels. Bake at 275° for 10 to 15 minutes. Store in a container lined with paper towels.
Melt chocolate chips in milk over low heat. When dissolved, remove from heat. Add remaining ingredients and stir well. Pour into a buttered dish. Cut into squares.
In a small mixing bowl, beat cream cheese until smooth. Beat in the peanuts, honey and vanilla until combined. Serve with apples. Refrigerate leftovers. Yield: 2 cups.
Directions would be the same as for Orange Punch. Don't know how many this would serve.
Mix pineapple and cheese in bowl. Mix flour and sugar. Combine two mixtures and place in casserole. Cover with cracker crumbs and pour melted margarine or butter over top. Bake at 350° for 30 minutes (uncovered). Can be frozen. Serve hot or cold.
Drain pineapple; add enough water to make 3 cups. Mix with pudding. Cook and stir until it comes to a boil. Add to pineapple or any other fruit you like. Keeps bananas from turning brown for a few days.
Mix ingredients and stir over high heat until it reaches boiling point. Reduce heat to medium-high when boiling good. Cook to hard-ball stage. Grease platter and pour out to cool. When cool enough to handle, grease hands and pull. Continue until white and hard. Twist out to desired size on table and cut or break into desired lengths.
Cut stems and tips off artichokes and remove all small leaves around the stem at the bottom. Mix in a bowl the ham, salt, pepper, oil, water, egg, parsley, cheese and bread crumbs together until moist. Press artichokes on a hard surface so the leaves spread open a little. Fill the center of the artichokes and in each leaf. Place in a saucepan with enough water to cover artichokes halfway. Cook slowly for about 40 minutes until tender. May be eaten hot or cold.
Cut 8 strawberries in fans for garnish, slice remaining. Combine preserves, orange peel and juice. Heat until preserves melt. Decorate cake with berry fans and mint leaves. Serve with strawberry sauce.
Put pecans in 1 1/2-quart microwave dish. Put little chunks of margarine on top of pecans. Sprinkle with salt.
Mix together all ingredients; stir by hand until moistened. Bake at 425° for 20 minutes.
Line a 9 x 13-inch pan with wax paper. Mix pumpkin, milk, eggs, sugar and cinnamon. Pour in pan. Add dry ingredients. Melt margarine and pour over cake mix. Bake at 350° for 50 minutes.
Blend butter and flour in saucepan. Add mushroom soup and cook until thick. Stir in mustard. Combine asparagus, peas, eggs and ham in 2-quart greased casserole dish. Pour mushroom sauce over all. Mix bread crumbs with cheese. Spread over top of casserole. Bake at 300° for 30 minutes or until casserole is brown and bubbly. Makes 4 to 6 servings.
Have sausage at room temperature. Mix all ingredients and form balls. Bake at 375° until browned, turning during baking time.
Mix all ingredients into a firm ball. Chill. Roll on floured board until 1/4-inch thick. Cut with plain or fancy cutter. Bake 12 to 15 minutes at 350°.
Place potatoes, carrots and onions in a large slow cooker. In a large skillet brown beef in oil. Place over vegetables. Sprinkle with flour. Dissolve bouillon cubes in boiling water. Stir in vinegar, ketchup, horseradish, mustard and sugar; pour over meat and vegetables. Cover and cook on high for 5 hours. Add peas, corn and mushrooms. Cover and cook on high for 45 minutes. Yields 12 to 16 servings.