HumbleIntelligence/food-ner-1-Million huggingface dataset:
You will need aluminum foil. Pierce meat several times on both sides. Rub with salt and soy sauce. Wrap in foil; put in refrigerator for 24 hours.
Spread crescent rolls on a cookie sheet. Bake at 350° for 15 minutes. Let cool. Mix cream cheese, Hidden Valley dressing and Miracle Whip. Spread on cooled rolls. Use any kind of vegetables, cheese and pepperoni. Grind or cut up and put it on top.
Heat oil and garlic in small saucepan. Add remaining ingredients. Let simmer 20 minutes or the longer the better.
Mix cornstarch in the cold water. Save tomato and mix rest of ingredients. Add tomato and pour over cooked rice.
Add taco seasoning to ground beef per instructions on package. Chill ground beef until ready to use. In medium bowl, blend cream cheese, sour cream and dip mix. Spread this mixture into the bottom of a 9 x 13-inch pan. Sprinkle seasoned ground beef on top. Finish by topping with cheese, tomatoes, lettuce and onion. Allow to chill for at least 3 hours before serving. Serve with nachos.
Melt margarine; add cracker crumbs, sugar and peanut butter. Mix well. Chill until firm. Remove from refrigerator and shape into medium size eggs. Chill again until firm. Melt chocolate. Using a toothpick, dip eggs into chocolate to coat. Place eggs on cookie sheet and chill until firm. (Makes about 60 medium size eggs.)
Combine egg, flour, salt and pepper in small bowl; beat well. Heat vinegar in saucepan. Stir in flour mixture slowly. Cook, stirring until thick. Pour over cabbage and mix well.
Combine 1/2 cup white sugar and cinnamon; set aside. Cream remaining 1 cup white sugar with eggs, oleo and vanilla. Sift together flour, baking soda and baking powder. Mix slowly 1/2 flour mix and 1/2 sour cream into creamed mixture. After well mixed, add balance of flour mix and sour cream.
Toss together the chopped tomatoes, parsley, olive oil, garlic, basil and pepper; cover and refrigerate for 2 to 3 hours. Cook fettuccine in boiling water until al dente; drain. Gently toss tomato mixture with fettuccine until well combined. Makes 8 side-dish servings.
In a large bowl, mix all fruit together (pineapple and mandarin oranges, cut in halves). Pour peach pie filling over the fruit and stir until mixed. Add sliced strawberries last. Chill before serving. Serves 6.
Bake cake in oblong Pyrex pan. When cake is cooled, add a layer of strawberries, sliced. Prepare pudding as directed on package. Add cream cheese (beaten) to the pudding. Add a layer of pudding and cream cheese over strawberries. Cover with Cool Whip topping and keep in refrigerator.
Cut 1/2-inch layer off top of cake. Scoop out inside of cake and crumble it. Mix jello with one cup boiling water.
Line muffin tins with foil liners. Place vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed. Add eggs and mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°. Remove from pan. Cool. Top with fruit preserves.
Preheat the oven to 325°. Spray an 8-inch pie plate with vegetable cooking spray; set aside.
Fry bacon until crisp. Remove bacon and saute onion in drippings. Remove onion and drain on paper towel. Cube potatoes and cook in the 1 cup of water. Add soup, onion, bacon, sour cream and milk, plus seasonings, saving some bacon to crumble on top. Simmer, but do not boil. Serves 6.
Mix the soda with the molasses and combine with other ingredients, adding enough flour to make a stiff batter. Put by teaspoon on an ungreased cookie sheet. Bake at 400° for 12 to 15 minutes.
Take your strawberries and wash them. Cut them and put in bowl with sugar. Mix it. Cover it and put in refrigerator. Eat it later.
Bake potatoes at 350° for 1 hour. Let cool, cut into halves and scoop out insides, leaving skins intact. Fry chopped onions and chop meat. Drain fat and prepare with taco mix, following package directions. Add scooped out potatoes (insides) to meat. Re-fill potato skins with mixture. Bake again the filled skins for 15 minutes. Remove and top with cheese. Return to oven for 5 minutes or until cheese melts, then top with sour cream and chives.
Cook pasta according to directions on package; drain. Rinse well with cold water. Mix all ingredients in a large bowl. Refrigerate several hours.
Mix bluing, ammonia and water for solution. In a glass container, place a damp sponge. Soak brick chips, then wipe them off. Remove sponge. Drip food coloring on chips and put them in glass container. Pour solution into glass container over chips. Sprinkle with salt every 1 or 2 days and watch the garden grow.
Cook celery and onion in margarine until golden. Combine soup, cheese and water. Thaw broccoli; cook well. Combine all ingredients. Place in greased casserole dish. Bake at 350° for 45 minutes.
Bake bread, cut in 7 strips, at 200° for 1 hour. After bread is baked, dip in peanut butter and oil that has been warmed just enough to mix well. Roll in cracker crumbs to coat or shake in plastic bag with cracker crumbs. These are good party treats.
Mix chicken with refried beans, picante sauce, taco seasoning and cheese. Place a spoonful in the middle of the tortilla shell, fold over. Place in oven at 350° for about 20 minutes, or until tortillas are brown.
Mix graham cracker crumbs with 1 stick softened butter. Press into pan. Mix powdered sugar, 1 stick softened butter and 2 eggs. Spread on crust. Slice bananas. Use enough to cover sugar.
Cook frozen vegetables as directed. Drain and pour into casserole dish. Top with Velveeta cheese. Crush crackers and mix with butter. Place mixture on top of cheese. Bake at 350° to 400° until cheese melts.
Thaw spinach and squeeze out excess moisture. Mix with other ingredients. Refrigerate for at least 4 hours. (I usually make it the night before so the seasonings will blend.) Serve with crackers or vegetable sticks.
Mix together the sugar, flour, salt and milk. Cook over medium heat; when it becomes bubbly, cook 2 minutes. Remove from heat; stir small amount hot mixture into egg yolks. Return to heat and cook 2 more minutes, stirring constantly. Remove from heat. Add oleo and vanilla. Stir well, then add coconut. Mix up. Pour into baked pie shells. Makes 2 pies. Bake in a 350° oven. Top with meringue before baking.
Season meat with chili powder, salt and pepper. Brown meat and drain. Put flour tortillas on bottom of a 9 x 13-inch pan. Add all ground beef, then beans, cheese and another layer of tortillas, soup, Ro-Tel and cheese. Bake at 350° for 20 to 30 minutes.
Tear bread into small pieces. Cover the bottom of a 9 x 13-inch dish and butter. Cook and drain sausage; put over bread. Add cheese, milk, eggs, salt and mustard over sausage. Sprinkle extra cheese over top. Bake at 350° for 30 to 40 minutes.
Layer oleo, brown sugar and pineapple slices in 8 x 13-inch baking dish. Cream Crisco and sugar; then add beaten eggs, milk, vanilla and salt. Add flour and baking powder. Beat well and pour over pineapple slices. Bake at 350° for 30 minutes.
Brown meat; put in crock-pot or a large pot. Stir and simmer for several hours. Good with cornbread or tostadas.
Combine lemonade, Cool Whip and Eagle Brand milk. Mix well. Pour into pie crusts. Keep in refrigerator.
Boil sugar and water until dissolved; add lime Jell-O. Allow to cool (strain if	necessary). Add remaining ingredients. If golden punch is desired, use lemon Jell-O instead of lime.
Boil margarine, sugar, syrup and cream of tartar for 5 minutes in a saucepan. Remove from heat. Add soda; stir well. (Use a buttered aluminum dishpan to hold popcorn.) Pour heated mixture over popped corn, mixing well to coat. Place in a 250° oven for 30 minutes. Stir popped corn often. Remove from heat. Cool. Store in airtight container.
Position 2 racks to divide the oven into thirds and preheat to 375°. Line cookie sheets with baking parchment or aluminum foil, shiny side up. Cream the butter with the sugars until fluffy. Add the egg and vanilla; beat well. Stir in the nuts and chocolate morsels. You can chill the dough for at least 1 hour at this point to make it easier to handle.
Place all ingredients, except linguine, in a blender; blend together using low speed with 1/2 cup oil. Stop every few seconds to scrape the sides of the blender down until everything is evenly mixed. Blend remaining 1/2 cup oil in a steady stream; blend to a smooth consistency.
Mix ingredients until well blended and chill. Serve with assorted fresh fruit kabobs. Makes 1 1/2 cups. Contains 20 calories per tablespoon.
Smother okra, onions and green pepper in bacon fat. Add tomato sauce when okra is almost cooked. Add water, peppers, green onions, bay leaf, garlic and salt. Heat to boiling and cook 10 minutes. Add shrimp; cover tightly and simmer 20 minutes. Serve with rice. Makes 8 servings.
Saute onion in oil until tender. Add rice, milk, soup, broccoli, cheese, salt and pepper. Mix well until broccoli is thawed. Place in covered casserole. Bake at 350° for 35 to 40 minutes. Brown top if desired.
Preheat oven to 350°. Add all ingredients in a saucepan. Cook 20 minutes. Makes a delicious side dish.
Cook and drain broccoli; arrange in 8-inch square baking dish. Top with chicken. Blend soup, sour cream, cheese and marjoram. Pour over all. Sprinkle with bread crumbs. Bake at 450° for 20 minutes or until hot. Top with paprika.
Grease 9 x 9 x 2-inch pan with margarine. Put all ingredients except nuts into a saucepan. Stir to boiling and cook until it forms a soft ball when dropped in cold water. Remove from heat and beat with a wooden spoon until thick and creamy. Add nuts and pour into greased pan. Mark in squares and cool.
Combine cake mix, flour and jello. Add water and oil. Stir eggs in one at a time. Add strawberries with juice, beat well. Bake in Bundt pan at 350° for 30 to 35 minutes or until cake tests done when toothpick is inserted in middle of cake and comes out clean.
Brown ground beef; drain. Crush Fritos. Mix ground beef while hot with chili beans and hominy. Mix in Fritos and cheese. Put into a 13 x 9-inch baking dish and bake at 300° for 30 to 45 minutes.
Use a straw to punch holes 3-inches apart in a baked 9 x 13-inch size yellow or white cake. Mix jello according to directions. Do not chill. Slowly pour liquid jello over cake. Cake will be soggy. Chill overnight in refrigerator. Ice with Dream Whip before serving.
Cream together oil, sugar and eggs. Add pumpkin and dry ingredients, flour, baking soda and baking powder. Stir in nuts. Bake on large cookie sheet that has been well greased. Bake at 350° for 25 minutes or until done. Spread on a cream cheese frosting when cooled.
Put potatoes in bowl. Mix in sugar, coconut, margarine and vanilla to form stiff mixture. Shape in roll; spread melted chocolate on roll and chill.
Blend all ingredients together and chill. Makes about 2 cups. For Christmas, cut wreath shape out of cardboard. Cover with foil. In mound, spread to shape. Garnish with pimento or cocktail tomatoes. (If you like, maybe some fresh parsley would look nice.)
Combine shortening, salt and 1 cup brown sugar; cream well. Add 1 cup flour and blend. Spread in 8 x 12-inch pan and bake at 325° for 20 minutes. Add remaining 1/2 cup brown sugar and vanilla to eggs and beat until thick and foamy. Add 2 tablespoons flour and baking powder; blend well. Add coconut and nuts. Spread over first mixture and bake at 325° for 25 minutes. Cut in squares while warm.
In saucepan over medium heat, melt butter. Add flour and milk. Continue to stir until thick. Remove from heat. Add corn, eggs, salt, pepper and sugar. Mix well and pour into a baking dish. Bake at 375° until brown on top, about 45 minutes.
In a shallow dish, beat together egg, garlic and mustard with fork until well blended. Drop chops in egg mixture, then in crumbs to coat well. In large, heavy skillet over moderate heat (or electric frypan), cook chops in oil, turning once, for 20 minutes or until browned and no longer pink inside. Serve hot or cold.
Syrup: In saucepan, combine 1 1/2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 2 cups water. Boil; reduce heat. Cook 5 minutes. Remove from heat; stir in butter or margarine. Set aside.
Mix meat, rice, water, onion, salts and pepper together and shape into meatballs. Melt 2 tablespoons shortening in large skillet and brown. Drain off fat.
In a large skillet, melt margarine. Add steak. Cook until browned, turning as needed. Transfer to plate. Add onions to skillet. Saute until softened. Return steak to skillet. Add mushrooms, tossing gently. Cook 3 to 4 minutes. Reduce heat. Add sour cream. Cook, stirring constantly, until heated through (do not boil). Serve over cooked noodles.
Cook broccoli	as directed and drain. Mix all other ingredients and mix with broccoli and	pour into buttered casserole dish. Top with buttered Ritz crackers and bake in a 350° oven for 30 to 45 minutes.
Drain cherries; reserve 1/2 cup of cherry juice. Combine reserved cherry juice, cornstarch, sugar substitute, almond extract and salt in saucepan. Cook and stir over medium heat until slightly thickened, though the mixture will not be clear. Add a few drops of red food color, fold in cherries and allow to rest while making pie crust. Pour cherry filling into pie shell. Place pie crust on top. Bake at 425° for 40 to 50 minutes or until done. Yield: 8 servings. Calories per serving 58.
Cream together sugar, shortening and eggs. Add vanilla, then alternate milk and other dry ingredients. "Pat" dough out on floured surface to 1/2-inch thickness. Cut with large cookie cutter or glass. Bake at 375° for 10 to 12 minutes, until slightly brown on bottom.
In mixing bowl, mix soup and milk together until well blended. Add drained green beans, pepper and 1/2 can onions. Stir. Spray small casserole dish with cooking spray. Spread mixture evenly in dish. Bake at 350° for approximately 25 minutes. Remove from oven and sprinkle remaining onions on top. Continue to bake until onions on top are browned slightly.
Heat oven to 425°. Mix sugar and flour. Mix lightly through rhubarb and strawberries. Pour into pastry-lined pie plate. Dot with butter. Cover with top crust with slits cut in it. Seal and flute. Bake 40 to 50 minutes or until crust is nicely browned and juice begins to bubble through slits. Cover edges with 1 1/2-inch strips of aluminum foil if crust is getting too brown.
Put in oven at 400° for 30 minutes. Turn oven to 250°. Cover and cook for 45 minutes. Serves 5 or 6.
Mix cake mix, 1 egg and margarine well and spread in a 9 x 13-inch ungreased pan. Spread to cover entire pan. Mix cream cheese, eggs and sugar until well blended. Pour on top of the first mix. Bake for 30 to 35 minutes in a 325° oven (preheated). Let cool for 15 minutes. Cut into squares.
Cream sugar and butter. Add eggs. Beat well. Add soda to buttermilk and flour. Beat well. Add bananas and nuts. Pour into greased pan. Bake in tube pan at 325° for 1 hour.
Whisk raw egg, garlic, lemon juice and oil together in the bottom of a large salad bowl. Add lettuce and hard-boiled eggs. Toss gently. Add cheese and toss again. Serve with croutons and anchovies, if desired. Add fresh ground pepper to taste.
Preheat oven to 400°. Mix sweet potatoes, honey and oil in a large bowl until blended. Sift dry ingredients together in a small bowl. Add dry ingredients and yogurt to potato mixture. Mix by hand until soft dough is formed. Do not overmix. Place dough on floured surface and roll to 1/2-inch thickness or make large, Texas drop type biscuits. Bake 20 to 25 minutes, until browned.
Slice pork into 1/4 to 1/2-inch slices, keeping each 2 consecutive cuts together. The size of your baking dish will be determined by the number of "sandwiches" you have. Lay one slice of pork in baking dish. Cover with layer of dressing mix and lay other slice of pork on top. Continue until all "sandwiches" are done. Cover tightly and bake at 350° for about 60 minutes. Uncover and smooth mushroom soup over all. Bake another 20 to 25 minutes uncovered. Size of loin determines number of servings.
Mix all ingredients, except brown sugar. Add brown sugar to sweeten to taste. Bring to boil. Simmer 20 minutes. Keeps well in refrigerator for 1 month or more.
Combine corn bread mix and sugar in large bowl. Add beaten eggs, milk and oil, mixing well. Stir in rest of ingredients. Pour into a greased 13 x 9 x 2-inch pan and bake at 400° for 45 minutes.
Mix beans and taco seasoning and put in a Pyrex dish. Spread with sour cream. Grate cheese on top. Bake at 350° for 30 minutes. Serve with chips.
Put crackers in a bowl. Sprinkle crackers with oil and stir until well coated. Sprinkle crackers with Ranch dressing mix (dry) and stir until well coated. Put in an airtight container and let sit overnight.
Boil chicken in enough water to make 3 quarts of broth. Mix together onion, tomato, celery, garlic and scallions. Fry in oil or margarine until clear. Slice tortillas into 1/2-inch wide strips and fry until crisp. Drain. Add onion-tomato mix to broth with enough tortilla strips to flavor (save most for later, so they don't get soggy). Add salt, pepper, comino and seasoned salt. If broth is thin, add a bouillon cube. Cook on medium heat for 15 to 20 minutes. Add cilantro, chile verde and jalapeno juice. Cook another 5 minutes. Remove from heat. (You can use strips of chicken or just broth.) To serve, put a small amount of grated cheese in bottom of bowl. Add soup and sprinkle crispy tortilla chips on top.
Mix and add tomato juice or tomato soup until of the right consistency. Bake at 350° for 1 hour.
Sift together the flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs; mix well. Add carrots, pineapple, nuts and coconut. Blend thoroughly. Bake in three 9-inch layer pans, greased and floured, at 325° for 30 to 40 minutes.
In a large kettle, bring the milk and sugar to a rolling boil and boil exactly 10 minutes. Be sure to stir constantly or it will stick. Remove from heat. Pour over oleo, nuts, Marshmallow Creme, chocolate chips and vanilla; stir until all ingredients are melted. Pour into 3 buttered cake tins. When cool, cut into squares. This recipe yields 5 pounds.
In a large saucepan, combine water and bulgur. Bring to boil, reduce heat and simmer, covered, for 20 minutes or until water is absorbed and bulgur is tender, but not mushy. Transfer to a bowl and refrigerate, uncovered, until cool. Add pecans, currants, parsley, olive oil, orange zest, salt and pepper to taste. Toss thoroughly. Serve cool or at room temperature. Serves 8.
Combine egg, milk, half of the cracker crumbs, chili powder, salt, Worcestershire sauce and ground beef. Mix well. Make patties, about 1 or 2-inches thick. Coat with cracker crumbs. Cook in hot oil over medium heat until done.
Beat eggs. Mix flour and sugar gradually. Add flour and sugar to beaten eggs. Add lemon juice. Add butter; heat, then add milk. Cook in double boiler until thick. Pour into baked pie shell and cool.
This makes 6 to 9 servings. Preheat oven to 350°. Place bread cubes in buttered 9-inch square baking pan. In large bowl, beat egg and cinnamon; add remaining ingredients except Butter Rum Sauce. Pour evenly over bread cubes, moistening completely. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Serve warm with Butter Rum Sauce.
Chill bowl and beaters. Whip all ingredients together. Makes about 2 cups.
Wash berries. Remove hulls and crush 1 cup of the smaller berries and cook with the water for about 2 minutes.
Position a rack in the upper third of the oven and preheat to 475°. Season the cavity of the chicken with salt and pepper and place in a large baking pan. In a small bowl, combine the olive oil, rosemary, thyme, oregano and garlic and stir until well blended. Spread this mixture all over the skin side of the chicken and season generously with salt and pepper.
Heat the oil in a Dutch oven and brown the meat. Remove the meat. Add onion and garlic; stir 5 minutes. Add wine, vinegar, brown sugar and tomato paste. Stir until smooth. Add cumin, cloves, bay leaves and cinnamon. Add meat, orange zest and currants. Add salt and pepper to taste. Bring to a simmer. Cover and cook over medium-low heat for one hour.
Combine mayonnaise, mushroom soup, celery, water chestnuts, chicken, rice, and onion and put in casserole dish. Top with crackers then almonds. Drizzle melted butter on top and bake for 45 minutes at 350° or until hot and bubbly in center.
Combine sugar, vinegar, water and salt. Bring to boil to dissolve sugar. Remove from heat. Add gelatin and onion to boiled mixture. Cool. Combine remaining ingredients and add to liquid. Pour mixture into large greased mold. Chill.
Fry bacon until crisp. Remove from pan, saving grease. Slice and saute the potatoes, broccoli, carrots and onion until tender. Top with smoked sausage. Heat 12 minutes, covered. Garnish with crumbled bacon.
Heat 1 cup of the punch and use it to dissolve the gelatin. Add mace. Stir in remaining punch and chill until ready to serve. Add ice cream just before serving.
Boil chicken; save 2 cups of broth. Lay deboned chicken in a 2 or 3-quart casserole dish. Mix broth and soup; pour over chicken. Cream together flour and softened margarine. Blend in milk. Pour over chicken. Bake until brown, about 1 hour at 350°.
Brown hamburger; drain. Add onion, peppers, soups and sour cream. Spread thin layer of mix in bottom of an 8 x 13-inch pan. Put 1 tablespoon of mix in each tortilla and roll. Place close together in pan. Top with remaining mixture. Top with grated cheese. Cover with foil. Bake 20 minutes at 350°.
Combine crushed Oreo cookies and melted margarine. Press into a 9 x 13-inch pan. Soften peanut butter in microwave and spread over crushed cookies. After ice cream has set out for 15 to 20 minutes, spread over top. Drizzle with chocolate syrup. Spread Cool Whip over top. Sprinkle with chopped nuts or colored sprinkles as desired. Refreeze before serving.
Butter bread and cut in small cubes. Alternate layers of bread cubes and cheese in buttered 2 quart casserole dish. Blend together eggs, milk and seasonings. Pour egg mixture over bread-cheese mixture. Cover and refrigerate overnight. Bake at 350° for 1 hour or until golden brown.
Drain beets well; set aside. Combine remaining ingredients to	make a dressing. Add beets to dressing; marinate for several hours. Chill and serve. Makes 4 to 5 servings.
Mix first 4 ingredients in a bowl. In another bowl, mix eggs, milk and margarine. Mix ingredients from the two bowls together. Bake at 375° for 35 minutes in 13 x 9-inch pan.
Mix milk, egg yolks, food color and lemon juice together. Pour into graham cracker pie shell. Put in oven for 15 minutes at 350°. Let cool to room temperature. Put Cool Whip on pie when cooled. Place in freezer until firm.
Mash chickpeas in a bowl with a potato masher. Add the next 6 ingredients and mix well. Form into 12 small patties. Heat about 1/2-inch (2 cm) oil in a skillet. Fry the felatel on both sides until brown and crispy. Drain on paper towels.
In a large 12-inch saucepan, place the mushrooms, consomme, cornmeal, cilantro, garlic, basil, onion, pepper and salt. Simmer over medium heat, uncovered, for about 10 minutes. Add the flounder, lima beans and sherry and simmer another 15 to 20 minutes, stirring occasionally and breaking the flounder into bite size pieces. Serve piping hot. Makes 4 to 6 servings.
In medium saucepan, melt butter. Add onions and sear for 2 minutes. Add flour, salt and pepper. Gradually stir in milk and cheese. Cook and stir over medium heat until smooth and thickened. Add sour cream. Pour mixture over cooked macaroni. Pour in baking dish and cook (uncovered) for 30 minutes or until bubbly. Makes 4 to 6 servings.
Be sure you get peppers with thick	meal. They are heavy. Wash peppers. Cut and take out seeds. Slice and soak in salt water 4 to	5 hours, about 1/2 cup salt to 1 gallon of water. Rinse and heat in	pure vinegar until hot. Put in jars. Heat 1 cup vinegar and 1 cup sugar to your taste and pour over them; seal.
Dissolve yeast in lukewarm milk; set aside. Sift flour, sugar and salt together. Add butter or margarine to flour mixture and crumble as for pie dough. Add the dissolved yeast and eggs. Knead lightly, adding small amounts of flour to dough, if needed. Cover and store in refrigerator overnight. Bake at 400° for 30 to 35 minutes.