HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Spray 2 baking sheets with cooking spray. Combine Parmesan, oregano, basil and pepper in small bowl; mix well and set aside. Beat egg white with water; set aside. Unroll dough; separate at perforation. Cut each strip lengthwise into 2 separate strips, each 1/2-inch thick. Brush dough with egg white mixture; sprinkle with cheese mixture. Fold dough strips in half lengthwise; twist each strip to form bread sticks. Press ends together to seal. Brush twist with remaining egg white mixture. Sprinkle with remaining cheese mixture. Arrange in baking sheets. Bake until golden brown, about 15 minutes.
Cut the broccoli into small pieces. Chop onion and grate cheese. Fry the bacon until crispy. Mix mayonnaise, sugar and vinegar in separate bowl; mix well. Pour the dressing on top of broccoli, cheese and onions; mix well. Crumble bacon on top of salad.
Cooking Meat: Place the ground beef in a large pan with the olive oil preheated and start cooking until it starts to turn brown, then add the onions, green peppers and Italian seasoning. Lower the temperature and cook slowly until the meat is thoroughly cooked.
Add a little oil to skillet and cook green pepper and onion. Brown hamburger (add salt, pepper and garlic powder as you cook hamburger). Mix all other ingredients and beans together in crock-pot. Add hamburger and cook several hours. You can also cook in oven at 350° for 1/2 hour.
Beat peanut butter, butter, brown sugar, granulated sugar and vanilla in large mixer bowl until creamy. Beat in eggs and flour. Stir in 3/4 cup morsels.
Bring all ingredients to a boil. Boil exactly 5 minutes. Pour over 5 quarts popped popcorn. Stir good. Pour into pans and put into 250° oven for 35 minutes. Stir every 5 minutes. When cooked, pour out on waxed paper to cool. Put into airtight containers and enjoy!
Beat egg whites until stiff. Add sugar, 1/2 cup at a time. Add baking powder, vanilla, crackers and pecans. Pour into greased pie pan and bake at 350° for 30 to 35 minutes. Top with Cool Whip and serve.
Dissolve 1 box each of lemon and lime jello in 2 cups of boiling water. Add the pineapple. Mix together the remaining ingredients. After thoroughly mixing, put in one large mold or several small molds. Chill.
Heat oven to 350°. Melt chocolate and butter over low heat; stir constantly. Add sugar to mixture and blend. With mixer, blend in eggs, one at a time. Add vanilla. Beat in 1/2 cup flour, soda and salt. Then add remaining flour alternating with buttermilk. Pour into floured pan and bake until toothpick comes out clean. Cool and remove from pan.
In a large mixing bowl, combine all ingredients except cheese. Mix thoroughly. Divide the meat mixture into thirds. Pat one third in bottom of 9 x 5-inch loaf pan. Cover with half of cheese. Repeat layers, ending with the meat. Bake at 350° for 1 hour. Makes 8 servings.
Combine undiluted soup with all ingredients, except cheese. Mix well. Put into casserole dish and spread cheese over top. Place in oven at 350° until warm through and cheese is melted.
Mix all ingredients together except Au Jus mix. Roll into meatballs. Bake at 350° for approximately 1/2 hour.
Place fish in center of heavy-duty aluminum foil. Mix margarine, lemon juice, parsley, onion, Worcestershire sauce, salt and pepper. Pour over fish and make tent of foil. Bake at 425° for 15 to 20 minutes. Open foil and add wine; reclose and bake 10 minutes. Open and allow to bake, uncovered, 10 minutes or until done. Garnish with parsley and lemon.
Mix all together. Fold in 12 ounces Cool Whip. Keep in refrigerator 3 hours, then serve.
Mix all ingredients together; place on buns. Bake in foil wrapping at 350° for 10 to 15 minutes or until cheese melts. May be made ahead and frozen in foil wrapper. No need to thaw, just add 5 minutes to baking time.
Preheat oven to 400°. Mix flour, baking soda, cinnamon and nutmeg. Combine remaining ingredients in a larger bowl. Mix on low speed with electric mixer or by hand until blended. Add dry ingredients to liquid mixture (batter will be stiff). Divide batter evenly into nonstick muffin cups or ones sprayed with nonstick cooking spray. Bake for 10 to 12 minutes, until lightly browned. Serve hot or cool. Makes approximately 20 muffins. May substitute vanilla low-fat yogurt and omit use of vanilla extract.
Thicken cornstarch or arrowroot in apple juice concentrate over medium heat, stirring constantly. Mash in any fresh berries or fruit. Add cinnamon to taste. Warm slightly, if desired, but don't cook. No more sweet, sticky syrup.
Clean and devein shrimp. Melt butter. Add peas and mushrooms. Saute. Add shrimp and garlic. Cook until shrimp turn pink. Add spaghetti and toss or serve sauce separately. Place in oven if mixed together. Bake at 350° for 15 minutes. Toss with warm cream.
Cook potatoes, cool and dice. Heat 1/4 cup margarine with soup. Blend sour cream, onion and cheese into soup. Mix with potatoes. Place in buttered 2 1/2-quart casserole. Bake at 350° for 45 minutes. Place corn flakes on top before placing in oven.
In medium size bowl, combine 1/2 cup cornstarch, 1/4 cup water and egg yolks; whisk until batter is smooth. Add chicken breasts, coating each piece thoroughly.
Cut beef into 1-inch pieces. Mix all ingredients in crock-pot and stir well. Cover and cook on low for 8 to 12 hours or on high for 5 to 6 hours. Serve over rice or noodles.
Cook lasagna according to package directions, drain and lay flat on foil to cool. Heat oven to 350°. In a skillet, heat oil. Add onion; cook, stirring frequently until tender. Add tomatoes and tomato paste. Heat to boiling, then reduce heat. Simmer 5 minutes, stirring to break up tomatoes; set aside. In a bowl, stir together Ricotta cheese, 1/2 cup Mozzarella cheese, spinach, egg, Parmesan cheese, salt and pepper. In bottom of a 12 x 8-inch baking dish, spread 3/4 cup tomato mixture. Spread about 1/2 cup of cheese mixture on each noodle to within one inch of ends, roll up. Place each roll-up side down in baking dish; top with remaining tomatoes. Cover and bake 35 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella and continue baking just until cheese melts. Makes 4 servings.
Mix cornmeal, flour, soda, baking powder and salt. Saute in butter the onion and bell pepper. Heat oil in 2 casserole dishes. Pour surplus oil in mixture. Pour mixture in the 2 dishes and bake at 350° until done.
Cut each shrimp into thirds. Combine cream cheese, onion, Tabasco, Durkee, relish and cocktail sauce. Mix well. Fold in shrimp. Add salt and pepper. Pour into a 5-cup fish mold. Refrigerate until firm. Unmold onto a platter lined with red leaf lettuce. Serve with crackers. Watch this disappear!
Cream the butter and sugar. Add eggs and vanilla. Mix dry ingredients separately and add to mixture, mixing well. (It's a stiff dough.) Divide dough in half and roll into logs on top of waxed paper. Repeat with the other half of the dough. Wrap each log in waxed paper, twisting ends to secure. Refrigerate overnight. Slice 3/8-inch thick and place on a greased cookie sheet, 3-inches apart. Bake at 350° until golden brown. Dough can be stored up to 2 weeks.
Heat oven to 325°. Slice about 3/4 inch from top of head of garlic. Wrap head in foil. Bake directly on oven rack 45 minutes or until soft. Cook potatoes in a large pot of water until soft 20 to 30 minutes. Drain. Return to pot. Unwrap roasted garlic. Press uncut ends of garlic cloves to squeeze garlic paste over potatoes. Add milk, butter and spices. Mash until blended. Serves 10.
Boil sugar, maple syrup and milk together until it forms a soft ball in cold water. Add butter and cream of tartar. Beat until creamy. Add pecans and vanilla. Drop by spoonfuls on waxed paper.
Bring to boil; simmer 5 minutes. Use with 2 to 3 pounds meat; use half pork and half beef.
Mix together and bake at 350° for 1/2 hour to 45 minutes until brown and bubbly.
Preheat oven to 425°. Spray baking pan with nonstick spray. Spread corn on pan. Roast for 20 minutes, stirring every 5 to 7 minutes. Cool completely. Combine bell pepper, scallions, green onions, cilantro, vinegar, honey, oil, mustard and salt. Stir in the corn. Cover and chill.
Brown 6 hamburger patties in a large iron skillet. Slice raw carrots over hamburgers. Slice onion over carrots.. Slice potatoes over onion. Season to taste. Add water and cover. Cook at low to medium heat. Takes 1 to 1 1/2 hours, depending on the amount being cooked. Check. Add water, if needed. Lift with a spatula to prevent sticking. Add salad or pickles for a meal.
Preheat oven to 400°. Butter casserole dish. Lay 1/3 of tomatoes on bottom. Sprinkle with salt, pepper and 1/4 cup cheese. Repeat with remaining tomatoes. Top with 1/2 cup cheese and dot with butter. Bake covered 40 to 60 minutes.
In a saucepan, combine the apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from heat; cool. Place strawberries and remaining water in a blender or food processor; cover and process until smooth. Pour into a large bowl. Add apple juice mixture, yogurt and food coloring if desired. Cover and refrigerate until well chilled. Garnish with additional strawberries if desired. Yield: 6 to 8 servings.
Cut dried beef into pieces. Add sour cream, mayo, dash of Worcestershire sauce and dash of Bon Appetit. If unable to find Bon Appetit, you may use any other herb seasoning. Mix all ingredients thoroughly. Best if made the day before it is served. Hollow out round Italian bread. Cut the center into cubes. Place dip into center of bread. Circle cubes around the bread.
Combine cream cheese and Worcestershire sauce. Dice chives, pastrami and beef in food processor. Add chives and meat to cream cheese. Shape into a ball. Serve with Ritz crackers.
For marinade: Combine vinegar, sherry, soy sauce, ginger root, garlic and red pepper. Set 2 tablespoons mixture aside. Pour remaining marinade into a plastic bag. Close bag; refrigerate 1 hour, turning once.
Preheat oven to 350°. In large bowl combine peanut butter, softened butter, brown sugar and granulated sugar; beat until creamy. Gradually beat in eggs and vanilla extract. In small bowl, combine flour, baking powder and salt; blend into peanut butter mixture. Spread into greased 13 x 9 x 2-inch baking pan. Sprinkle real chocolate morsels over surface. Place in 350° oven for 5 minutes. Remove from oven; run knife through to marbleize. Return to oven. Bake at 350° for 30 minutes. Cool; cut into 2 x 1-inch bars. Makes 4 dozen.
In medium bowl, mix ground turkey, salt, horseradish, apple, onion and 1 tablespoon of the parsley flakes. Shape into 4 (1-inch) thick patties. Spray broiling rack with nonstick cooking fat; place patties on rack. With broiling pan closest to source of heat, broil patties 4 minutes; turn them over and broil 5 to 6 more minutes or until cooked through. Cut pita bread in quarters; brush with corn oil and sprinkle with rest of parsley. Broil 1 to 2 minutes. Serve with burgers and cole slaw.
Blend thoroughly; press half the mixture firmly in even layers to bottom and sides of a well buttered pie pan. Save remaining crumbs for topping of Custard Pie.
Cook ground meat with bell pepper and onion. Drain. Add seasoning; let simmer. Add tomatoes. Drain corn. Add corn and beans. Layer mixture with grated cheese. Bake until cheese melts.
Mix well and chill. When ready to serve, add 4 quarts ginger ale. Will serve around 60 (5 ounce) cups.
Place ham and soda into slow cooking pot. Cover and cook at setting #3 for 6 to 8 hours or #5 setting for 3 to 4 hours.
Brown chicken, skinned if desired, in oil in skillet. Reduce heat and pour pizza sauce over. Cover and simmer about 1 to 1 1/2 hours until chicken is tender. An alternative is to put browned chicken in a baking pan, pour sauce over, cover and bake at 325° for about 2 hours. Yield: 6 servings.
Brown meat, onion and bell pepper in a small amount of oil. Add other ingredients all together. Cook in a crock-pot for 4 hours. Very good with cheese and crackers.
Brown onions in margarine in skillet. Add flour and milk; stir until thick. Stir in cheese and mix in broccoli. Stir in eggs and pour into casserole dish. Top with fine bread crumbs. Bake at 350° for 30 minutes or until firm. Cauliflower works too!
In medium saucepan, melt butter. Stir in sugar, then crumbs, reserving 1/2 cup for garnish. Pat crumbs firmly on bottom of 13 x 9-inch baking pan. Bake at 300° for 12 minutes. Cool.
Saute bacon 5 minutes; drain. Add all other ingredients in a pot. Simmer until done (45 minutes).
Dissolve jello and sugar in 1 quart of water. Cool and add fruit juices. Add ginger ale before serving. Makes one gallon.
Cook chicken until tender. Cool and break into small pieces. Put into casserole dish. Mix together the soups and 3 soup cans of water or broth from cooked chicken. Pour over chicken. Put stuffing on top. Bake at 350° about 30 minutes or until it looks dry enough.
Cut ice cream into 4 equal pieces. Form ice cream into round balls with your hands. Mix crushed cereal and cinnamon. Roll each ice cream ball into cereal mixture and freeze overnight until hard.
Mix all ingredients together and put in loaf pans. Bake at 350° for 55 minutes. Cool for 5 minutes in pans and then finish cooling on a rack.
Cut meat into 1 x 1/4-inch strips. Coat with flour. Brown in cooking oil. Cut pepper and onion in thin strips and add to meat. Add pepper, onion, tomato sauce, chili powder and salt. Add water and hot sauce. Simmer until meat is tender. Serve in warm tortillas.
Mix eggs and soy sauce; add remaining ingredients. Chop wing tips off; split into 2 pieces. Soak wings overnight. Deep fry.
Grease bottoms of muffin tins. Mix all ingredients together, beating vigorously for 30 seconds. Fill cups 2/3 full and bake 15 minutes.
Mix together. Bake in a greased skillet or casserole dish for 40 minutes at 400°.
Combine beaten eggs, sugar and vinegar in medium saucepan. Over low heat, slowly melt cream cheese in pan. Stir continuously with a whisk. Continue heating until thickens. Remove from heat and stir in onion and green pepper. Chill and serve with veggies.
Add ham, wieners or bacon. If you do not have cream, milk will take its place if you are sure to add cheese.
Mix all ingredients together. Put in crock-pot which has been lightly greased. Cut thin slices of cheese and put on top. Cook 2 to 3 hours on low. Yields 12 servings.
Heat 3 cups water with 2 cups sugar until sugar is completely dissolved. Set aside to cool. Mix together 1 cup water, orange juice, pineapple, strawberries and bananas. Pour cooled sugar water over mixture and freeze for 30 to 36 hours. Stir occasionally.
Mix cheese and sugar. Add pineapple and nuts. Fold in Cool Whip. Put in 2 graham cracker crusts and cool. Makes 2 pies.
Boil vinegar (hard boil about 1 hour). Mix all ingredients and hard boil another hour.
Mix pineapple juice, sugar, pink lemonade and water in a bowl. Scoop in strawberry ice cream. Add ginger ale. Mix well.
Butter and flour an 8 inch tube pan. Cream butter and sugar until fluffy; separate the yolks from the whites, setting the whites aside. Beat in the egg yolks one at a time, then add the vanilla. Sift the flour, salt and baking soda together and fold them into the butter mixture alternately with the sour cream. Beat the egg whites until they form stiff peaks and fold into the batter. Fold in seeds. Pour the batter into the prepared pan. Bake in the center of a 350° oven until top is brown and firm and a toothpick comes out clean. Baking will take approximately 40-45 minutes. Make a glaze by blending together the the lemon peel, sugar and lemon juice. Spoon over the cake and let set to dry.
Mix together as directed on package. Add corn and beaten eggs. Cook ground chuck and onion together and drain. Add to corn bread mixture. Grease casserole dish; pour half of the mixture into the casserole. Add half of the shredded cheese. Spread remaining mix on top of cheese. Top with remaining cheese. Bake at 350° for 35 to 40 minutes or until brown.
Boil water and sugar until clear. Remove from heat and cool. Add grape juice, lemonade and brandy; mix well and freeze. To serve, mix equal parts of slush and 7-Up.
Fill pie shell with sliced apples. Sprinkle lemon juice, cinnamon and sugar over apples. Mix brown sugar and flour; cut in Crisco and butter (fine as meal). Bake in hot oven (400°) for 1 hour. Watch; may take less time.
Brown meat lightly and drain off excess fat. Add celery and onion; continue cooking until slightly transparent. Add the rest of the ingredients, except noodles, and place in a baking dish. Bake, uncovered at 350° for 1/2 hour. Reduce heat to 300°. Cover with noodles and bake 1/2 hour longer.
Spread grated cheese on bottom of pie plate. Spread peppers over cheese. Mix eggs and milk together and spread over cheese mixture. Bake at 325° for 45 minutes. Serve with crackers. (Town House brand seems best).
Separate crescent dough into two long rectangles. Place on ungreased 9 x 13-inch pan, sealing perforations. Combine remaining ingredients; spoon evenly over dough. Bake at 375° for 15 to 20 minutes or until golden brown. Cool. Cut into bars. Makes 3 or 4 dozen bars.
Thaw dough according to package directions. Divide dough in half; let rest 10 minutes. On floured surface, roll each dough half into an 8-inch square. Spread each with half the softened butter. Arrange half the apples and nuts down the center of each dough square. Combine brown sugar and cinnamon; sprinkle over apples.
Mix together croutons and chicken broth. Set aside. Mix together soups, onions and pimentos. Add croutons mixture and pour into a 9 x 13-inch baking dish. Bake at 350° for 1 hour. Happy eating!
Dredge the meat in flour and brown it in the Crock-Pot. Cover with the onion. Combine the garlic, catsup, Worcestershire sauce, sugar, salt, paprika and mustard. Stir in the water and pour the whole mixture over the meat. Cook on Low for 8-9 hours. Turn control to High. Add the 1/4 c. flour to the 1 c. water and mix well. Stir into the meat mixture. Cook on High 10-15 minutes, or until slightly thickened. Serve over noodles or cooked rice. Serves 5-6.
Mix yeast and water; set aside. Mix next 4 ingredients, then add yeast mixture and whip with a spoon. Mix and cover until it has doubled (1 1/2 hours). Beat down and put in greased loaf pan. Don't cover. Let rise until it comes to top of pan, about 30 minutes. Bake at 375° for 45 minutes.
Mix sugar and flour. Add egg and juice, then cheese and pineapple.	Bake 20 minutes at 350°. Sprinkle buttered bread crumbs on top and bake 20 minutes more.
Beat eggs in bowl. In separate bowl, combine onion, soup and mayonnaise. Add beaten eggs. Mix thoroughly. Place mixture in casserole dish. Add broccoli; mix thoroughly. Melt butter. Add bread crumbs; mix well. Sprinkle over broccoli mixture. Place in 350° oven for 30 minutes.
Soak rhubarb in first 3 ingredients for 1/2 hour os so until well coated and saturated (no liquid needed!). Sprinkle a teaspoon or so of tapioca in bottom crust before adding rhubarb mix. Dot with a few pats of butter then add top crust with air slits. Bake at 400° for 10 minutes, then at 350° for additional 30 to 50 minutes.
Mix in order given, stirring after each addition. Bake in a greased 9 x 13-inch pan at 350° for 30 minutes.
Cook turkey until no longer pink. Drain off fat. Stir in undrained tomatoes, drained kidney beans, tomato sauce, onion, wine, chili powder, parsley flakes, basil, oregano, black pepper, garlic, red pepper and bay leaf. Bring to boiling. Reduce heat. Simmer, covered, about 2 hours. Stir occasionally. (May substitute ground hamburger for turkey.) Makes 10 servings.
Unroll dough for crescent rolls; lay flat on a 15 x 17-inch cookie sheet. Bake as directed on package. Mix the cream cheese, mayonnaise and dressing mix. Spread on cooled crust. Top with chopped vegetables and grated cheese.
Cream butter, sugar and egg yolks. Add vanilla and poppy seed. Add flour, baking soda, salt and sour cream. Fold in stiffly beaten egg whites. Pour into 3 greased and floured layer pans or an angel food cake pan. Bake at 350° for 45 minutes. Frost with powdered sugar and cream cheese icing.
Bake in large Bundt pan at 275° for 2 1/2 hours.
For best effect, use a round glass bowl with straight sides. Slice jelly rolls into three slices each, total of 9 slices. Layer bottom of bowl and one layer around the sides.
Mix pulp with soda and set aside. Cream shortening, sugar, eggs and vanilla. Blend thoroughly; add pulp. Sift all dry ingredients and mix in raisins and nuts. Add by cupful to liquid mixture. Drop by teaspoonful on ungreased cookie sheet if nonstick (grease lightly if other). Bake at 350° for 10 to 12 minutes or until golden brown. Cookies will be soft and moist. Cookies freeze well.
Skin chicken if desired. Rinse and lightly salt chicken. In saucepan, cover with water; bring to boiling. Reduce heat, cover and simmer for 20 minutes. Drain pot; dry with paper towels.
Combine sugar, butter, salt and milk in saucepan and bring to boil over medium heat, stirring constantly. Boil, stirring, for 5 minutes and remove from heat. Add marshmallows, chocolate and peppermint extract and stir until the marshmallows and chocolate are melted and blended. Pour into a greased 8-inch square pan and cool. Cut into squares. Makes 2 pounds.
Cook and rinse peas and carrots with hot water. Blend celery soup and chicken broth. Place cooked chicken and vegetables in 2 quart casserole dish. Pour soup and broth mixture over chicken and vegetables. Sprinkle with salt and pepper.
Heat the wine, lemon juice, shallots, pepper, parsley sprigs, bay leaf and thyme in a pot that's big enough to accomodate the mussels when their shells have opened. Bring to a boil. Add the mussels and cover. Steam until the shells open (5 to 8 minutes), shaking the pan once or twice during cooking.
Beat eggs, butter and powdered sugar together until light and fluffy. Put half of mixture into each pie crust. Lay bananas on top (half in each pie). Add crushed pineapple on each. Sprinkle with coconut to taste. Top with Cool Whip (cover entire top) and garnish with cherries and pecans. Makes 2 pies.
Cut the pork in 1 1/2-inch strips and brown the pieces in bacon drippings. Drain the pineapple and reserve the juice. Stir the cornstarch into the water and combine it with the sugar, vinegar, soy sauce and pineapple juice. Cook this until it is clear and slightly thickened, about 2 minutes.
Mix together the cake mix, melted margarine and 2 eggs. Pack this mixture into 9 x 13-inch pan. Mix sugar, cream cheese and 2 eggs. Spread on top of other mixture. Bake at 350° for 35 to 40 minutes. Sprinkle powdered sugar over the top.
Place lettuce leaf on bottom of salad dish, then pineapple ring on lettuce. Cut banana to shape candle and place inside pineapple ring. Drop some mayonnaise over top of banana to resemble melted wax. Top with whole cherry for flame.
Peel and shred apples. Batter is made by adding beaten eggs and salad oil to sifted dry ingredients. Next add vanilla, nuts and raisins to apples. Fold these into other mixture. Mixture is poured into a 9 x 13-inch pan that is greased and lightly floured. Bake at 325° for 1 hour. Cake is left in pan and frosted.
First wash, stem and slice thickly the tomatoes. Roll in cornmeal and fry in hot bacon fat until golden and crusty.
Cream oleo and sugar; add other ingredients and beat with mixer on high speed for 3 minutes. Bake at 325° for 1 hour and 15 minutes.
Cream sugar and Miracle Whip. Sift dry ingredients. Add to creamed mixture, then add water in which soda is dissolved. Add vanilla. Mix well and bake 25 minutes at 350°, until toothpick clean.
Combine scalded milk, mashed potatoes, Crisco, sugar and salt. Let stand until lukewarm. Dissolve dry yeast in lukewarm water. Add eggs and 1 1/2 cups of flour to milk and potato mixture. Stir, then add yeast. Add 3 1/2 cups of flour. Knead with wooden spoon. Put into greased bowl. Cover and let rise until double. Punch down.
Preheat oven to 350°. Combine all. Place in oven proof serving dish. Bake 30 minutes. Let cool 10 to 15 minutes before serving.
Clean peppers, cut a thin slice from stem and remove seeds. Cover with boiling salted water and simmer for 5 minutes; drain. Cook beef and onion in 4 teaspoons fat until brown. Add remaining ingredients, except bread crumbs. Combine thoroughly.