HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook tortellini according to package directions; drain. Rinse with cool water and drain well. In large bowl, combine tortellini, sweet pepper, broccoli, carrot and olives. For dressing, in a small bowl, stir together mayonnaise, pesto sauce, milk, cheese, oil, vinegar, pepper and garlic. Pour over tortellini. Toss lightly until well mixed. Cover and chill for at least 5 hours. Serve in a spinach lined bowl.
Mix and press into a baking dish and bake at 350° for 20 minutes. Cool.
Combine all ingredients. Bring to boil and simmer 20 minutes. Seal in hot jars.
In skillet, brown pork chops on both sides. Then place in shallow baking dish. Mix bread crumbs, onion, butter, 1/4 cup water, celery and pepper. Place over pork chops. Blend soup with 1/3 cup water and pour over mixture. Bake at 350° for 1 hour or until pork is tender. Yields 4 servings.
Fill deep fryer with oil to at least 6-inches. Heat oil to 375°. Combine flour, baking powder, salt and sugar. Stir in eggs and milk. Blend and fold in berries. Drop by spoonful into hot oil and cook, turning once, 2 or 3 minutes or until golden. Drain on paper towel and sprinkle with powdered sugar. Serve warm.
Beat the egg whites and cream of tartar. Add the sugar and the ???. Fold in the crushed soda crackers. Spread in a 9 x 13-inch pan and bake at 350° until light brown. Top with fruit pie filling. Good with whipped cream or ice cream.
Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Then cook to soft ball stage (238°), stirring only if necessary. Remove from heat. Add butter, peanut butter and vanilla. Stir until mixed well, then let set until it cools to 110° without stirring. Beat until mixture begins to hold its shape. Pour into buttered dish. Cut when cool.
Combine all ingredients. Bake at 350° for 1 hour or until done.
In large skillet, saute bacon until crisp. Remove bacon; drain fat. Saute onions in oil until tender; remove. In small skillet, brown chicken, adding more oil if necessary. Drain excess fat. Combine bacon, onions, tomatoes, 57 sauce and pepper; pour over chicken. Cover; simmer 20 to 25 minutes or until chicken is tender, basting occasionally. Remove chicken. Skim excess fat from sauce. If thicker sauce is desired, gradually stir in mixture of equal parts flour and water, simmer until thick. Serve chicken and sauce with rice or noodles. Makes 4 to 5 servings.
Mix in order. Bake in two 9-inch round pans at 375° for 1/2 hour.
Preheat oven to 350°. In a medium bowl, beat egg yolks; stir in condensed milk, ReaLemon and food coloring. Pour into prepared pastry shell.
Preheat oven to 325°. Mix together first seven ingredients. Pour into large shallow dish. Cut bread diagonally into 1-inch slices. Soak bread 1 minute on each side. Brown the slices in butter over medium-low heat in a large skillet. When all are browned, place on cookie sheet (in single layer) and bake 20 minutes. Remove from oven; sift powdered sugar over toast. Serve with heated maple syrup. Crisp, not soggy, perfect for a large group since it's all ready at the same time.
Place margarine in a baking dish and place in preheated 375° oven. Watch carefully while melting margarine. Dip fish in beaten egg, then in meal. Coat well. Place each piece in butter, turning to coat evenly. Season to taste. Bake at 375° for 15 to 20 minutes.
In large bowl combine 2 cups flour, sugar, salt and yeast. Add water and oil. Beat until smooth. Stir in remainder flour to form a stiff dough. Knead until no longer sticky, about 5 minutes. Place in greased bowl and turn to grease top. Cover let rise until double in size. Shape into loaves. Combine egg white and water. Brush over top, sprinkle with sesame seed. Make 3-4 diagonal slashes 1/2 inch deep across the top. Bake at 375 degrees for 40-45 minutes until light brown.
Add dry ingredients; gradually mix until dough is smooth and well blended. Shape into small balls using 1 teaspoon dough for each cookie. Place on ungreased baking sheet and flatten slightly. Bake in slow oven at 325° for 20 to 25 minutes. Roll warm cookies in confectioners sugar.
Heat water; add jello. Mix. Place strawberries in dish; cover with nuts. Add orange juice to jello mix and stir. Pour jello over berries and nuts. Let set. When firm, make pudding according to directions and pour over chilled jello. Refrigerate until ready to serve.
Cut sausage and onion together and fry until slightly brown. Add water to cover and add the cut up potatoes. Salt to taste and cook until soft. Make a paste of the flour and milk. Add to mixture and cook until thickened.
Wash spinach; strip leaves from stems, discarding any tough or discolored leaves. (Wash spinach first in warm water for 2 minutes; lift out leaves and rinse twice in cold water.) Place drained spinach leaves in glass salad bowl; add onion, eggs, bacon and salt and pepper to taste. Toss with dressing just before serving. Yields 4 to 6 servings.
Sprinkle yeast on 1/4 cup warm water. Let stand a few minutes, then stir until dissolved. Pour 1 cup boiling water over the shortening, salt and sugar in large mixing bowl. Add 3/4 cup cold water and cool to lukewarm. Add yeast and gradually beat in enough flour to form a stiff dough.
Combine tartar sauce and water. Add sour cream and blend well. Drain salmon. Remove any black skin and pieces of bone. Flake salmon and add to sour cream mixture. Combine thoroughly. Refrigerate until ready to serve. Makes 2 cups.
Preheat oven to 375°. In large bowl, combine flour, oats, sugar, soda and salt. Cut in butter until crumbly, reserving 1 1/2 cups crumb mixture. Press remainder on bottom of 13 x 9-inch pan. Bake 15 minutes. Add walnuts to reserved crumb mixture.
Melt the butter in a large skillet. Add chicken and brown on both sides. Remove chicken. Add chopped onion, green pepper and mushrooms to skillet. Saute until tender. Return chicken to skillet. Combine soup mix, 1 1/4 cups water and Worcestershire sauce in a small bowl. Pour over chicken. Cover, reduce heat and simmer 20 minutes. Remove chicken. Combine cornstarch and 3 tablespoons water. Add to sauce. Return to boil for 1 minute. Serve sauce over chicken.
In saucepan, blend soup, water and liquid from peas. Stir in tuna, peas and seasonings. Bring to quick boil, stirring occasionally. Add rice and pour into casserole. Sprinkle with cheese. Cover. Bake at 400° for 20 minutes. Makes 6 servings.
Cream butter and sugar. Add well beaten eggs. Then add 1 cup flour to which has been added the spices. Add vanilla and butter flavor extract. Cut the dates, cherries and pineapple. Mix with the chopped pecans and walnuts in a large bowl. Mix the remaining 2 cups of flour with fruit and nut mixture. Mix well. Blend the egg and sugar mixture with fruit and nut mixture. Drop by teaspoonful onto a greased cookie sheet. Bake at 350° for 12 minutes.
Mix all ingredients well. Either put pecans in batter or sprinkle on top of pies. Makes two pies. Bake until brown and firm, 30 or 40 minutes, 15 minutes at 350° then reduce to 300° until done.
Melt butter into 2 to 3-quart saucepan. Add leeks and garlic and saute 5 minutes. Add broth, tomatoes and carrots; simmer 5 minutes. Add zucchini, mushrooms, beans and peas; simmer 5 minutes. Stir in mustard, then season with salt and pepper. Ladle into ovenproof soup bowls. Top each with a square of bread. Cover with 2 tablespoons cheese. Broil 4 inches beneath heat source about 3 minutes until cheese melts and browns lightly. Serve immediately. Makes 4 to 6 servings.
Combine flour and butter with a pastry blender until crumbly. Add poppy seed, tossing with a fork to blend. Add water, a teaspoon at a time, mixing lightly with a fork until dough forms. Shape into a ball and refrigerate until stiff enough to handle. Preheat oven to 425°. Roll dough out to 1/8-inch thickness; cut into 3-inch squares and bake 4 to 5 minutes. Serve with cheese spread.
Preheat oven to 425°. Use small saucepan and melt butter over low heat. Mix together Chex crumbs, cheese and butter.
Combine potatoes, eggs, celery, onions, salt and pepper to taste. Mix salad dressing, sugar and vinegar; stir into potato mixture. Chill thoroughly, garnish with green onions. Makes 12 servings.
Place onions (cut in rings) in skillet; add sugar, mustard, garlic powder, salt and vinegar. Cook 20 minutes, covered. Add onion mix to beans; add bacon (fried crisp, crumbled and drained). Pour into 3-quart casserole. (Drain all beans except New England-style.) Bake in moderate oven, 350° for 1 hour. Makes 12 servings.
Grease and flour 2 loaf pans. Mix all but flour. After mixed well, add flour. Add flour. Mix well. Pour in pans. Bake in 350° oven for 45 to 55 minutes.
Preheat oven to 350°. Cook meat, onion and sausage; drain. Combine meat and onion with tomato sauce, Cheddar cheese soup and seasonings. Stir in cooked macaroni. Pour in casserole dish. Top with Mozzarella cheese and pepperoni. Bake for 30 minutes at 350°.
Thaw and drain chopped spinach. Blot with paper towels until most of moisture is out of spinach. Beat eggs with mixer. Stir in remaining ingredients. Shape into large or small balls. Bake at 350° for 20 to 30 minutes or until light brown edges show.
Beat together the egg substitute, sugar, salt, vanilla and milk. Remove 2/3 cup of the mixture and set aside. Pour remaining mixture into the baked pastry shell. Bake, uncovered, for 3 minutes. Stir carefully to move the cooked portion from the edge of the pie to the center. Cook again, uncovered, for 7 to 8 minutes or until the center of the pie is almost set. Stir gently again, if necessary, halfway during the cooking period. Sprinkle the top of the pie with nutmeg and let cool before serving. Pour reserved custard mixture into two custard cups. Cook for three to four minutes, or just until the mixture begins to boil. Cool before serving.
Soak lima beans overnight or 2 days. Grate carrots and slice celery. Put all ingredients in crock-pot. Add water to cover beans. Cook all day. Add water when needed.
Melt first three ingredients. Brown ground beef and sausage. Drain. Mix in dip. Enjoy!
Melt butter in a 9 x 13-inch baking dish. Mix all other ingredients together and pour over melted butter. Top with peaches. Bake for 1 hour at 350°.
Preheat oven to 350°. Grease and flour tube pan. In large mixer bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon. Beat with electric mixer on low to blend. Beat at medium speed for 4 minutes. Stir in chocolate chips. Bake 50 to 60 minutes or until tested pick comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool on rack. Dust with powdered sugar if desired.
Crush defrosted strawberries. Mix undiluted fruit juices and water. Chill. Add ginger ale and crushed strawberries just before serving. Pour over ice cubes in punch bowl.
Saute onions and celery. In large bowl combine all ingredients. Place in baking dish. Bake at 350° for 75 minutes.
Drain corn, reserving liquid. Melt butter or margarine; quickly stir in flour. When blended, gradually stir in milk and 1/2 cup corn liquid. Bring to a boil, stirring constantly. Add cheese, egg, parsley and celery salt; stir until well blended and mixture thickens. Add almonds. Remove from heat. Layer corn, asparagus and sauce in a baking dish. Bake in 350° oven for 20 minutes. Serves 6. Contains 215 calories per serving. Source of Vitamins A, B and C. Preparation time: 10 minutes. Cooking time: 30 minutes.
Brown onion and celery in shortening. Add meat and brown. Add parsley, mustard, ketchup and Worcestershire sauce. Cover and simmer; stir occasionally.
Cream first three ingredients. Add remaining ingredients and stir well. Place by teaspoon on cookie sheet. Sprinkle generously with sugar before baking. Bake at 400° for 6 to 8 minutes. I usually chill the dough for several hours before baking.
In bowl, cream first 5 ingredients. Add flour. Stir until soft dough. Stir in chips and potato chips. Drop by spoonfuls 1 inch apart onto greased sheet. Bake at 350° for 10 to 12 minutes. Cool. Store in container.
Mix all ingredients together; form into 1-inch balls. Place on cookie sheet; press with fork. Bake at 350° for 10 minutes.
Boil potatoes in their jackets. When soft, peel and dice. Add celery, diced hard-cooked eggs and onion. Fry bacon in skillet until crisp and brown. Beat 2 eggs; add sugar, spices, vinegar and water. Mix well. Pour egg mixture into the hot bacon fat and stir until mixture thickens (about 10 minutes). Pour over potato mixture and mix lightly. Let stand for awhile. This can be eaten hot or cold. Very, very good!
Mix flour, sugar, baking powder, salt and nutmeg in a large bowl. In another bowl, beat eggs, milk and oil. Add bananas and stir; mix until smooth. Add nuts. Add dry ingredients to wet ingredients. Mix only until dry ingredients are moistened. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake in a moderate 350° oven until done, about 1 hour. Cool in pan about 5 minutes. Remove from pan and finish cooling on rack. Makes one loaf.
In a long Pyrex dish, layer in order given lettuce through green peas. Spread mayonnaise on top. Mix together sugar, salt and black pepper; sprinkle over mayonnaise. Next, sprinkle Mozzarella cheese over mayonnaise. Last, top with grated Parmesan cheese.
Spread chops with mustard; dip into seasoned flour. Brown in fat. Place in casserole and cover with soup. Bake, covered, at 350° for 1 hour. Yields 6 servings.
Put medium onion inside duck. Cook in roaster with a little water for 1 hour. Throw away onion and water and start all over again. Rub salt and pepper inside and outside. Rub butter inside and out; put in roaster again. Cook 1 1/2 hours (about), basting often to keep from drying out. Put wine or vinegar in water.
Mix all ingredients together; refrigerate. Serve with any kind of chips or a hollowed out round loaf of bread, using extra bread for dipping.
Mix the ingredients together and place in a greased 9 x 13-inch pan. Bake at 375° for 35 to 40 minutes, until hot. Serve immediately. Serves 6 to 8.
Sift together flour, baking soda and salt. Set aside. Blend butter, sugars, vanilla and water. Beat in egg. Add flour mixture. Mix well. Stir in chocolate bits and nuts. Drop by well-rounded half teaspoonfuls onto baking sheet. Bake at 375° for 10 to 12 minutes.
Saute onions and garlic in butter. Add pepper. Blend all remaining ingredients. Bring to a boil. Reduce heat and simmer slowly for 30 minutes.
Mix oatmeal, walnuts and peanut butter together. Combine milk, sugar, cocoa, butter and vanilla in a saucepan. Boil 2 minutes. Pour over oatmeal mixture and drop by teaspoonfuls onto waxed paper until cooled.
Blend cream of chicken soup with milk. Add curry powder and shrimp. Heat thoroughly and serve over cooked rice tossed with chopped parsley and butter.
Cut up eggplant into 1-inch square pieces. Parboil about 5 minutes. Drain and set aside. Melt butter in skillet over medium heat. Add onion, meat and tomatoes and saute about 5 minutes or until tender. Add meat mixture plus cooked rice and seasonings to eggplant and mix well. Spoon mixture into buttered casserole dish and sprinkle with cheese. Bake at 350° for 30 to 40 minutes or until the cheese is melted and eggplant is tender.
Mix milk and yeast to dissolve. Add mashed potatoes, sugar and salt. Add soft shortening and add just until easy to handle the 2 to 2 1/2 cups flour. Knead well. Shape into any desired shapes. Let rise until double in bulk (45 to 60 minutes). Bake at 400° for 15 to 20 minutes or until golden brown.
Combine first 4 ingredients in shallow dish, dredge pork chops and set aside. Pour oil into large skillet, place over medium heat until hot. Cook chops in oil until brown. Combine remaining flour mixture and chicken broth in slow cooker. Place browned chops in slow cooker and cook on HIGH for 2-2 1/2 hours or until tender. Serve with mashed potatoes.
Mix sugar, butter, milk and cocoa together in a 2-quart pan; bring to a boil. Add rolled minute oats, peanut butter and vanilla. Mix well. Drop on waxed paper the size of a tennis ball. Let harden to set. Makes about 5 dozen.
Follow directions on envelope. Double oil and water if you use more that 4 lbs. of chicken. Grill thigh quarters, starting with skin side down, 20 to 25 minutes on each side over a medium warm Charcoal grill. If you use a different variety of chicken, cook less time.
Mix first 5 ingredients until crumbly. Press half into greased 9 x 11-inch pan. Top with apples. Cook remaining ingredients until thick and clear. Pour over apples; top with remaining crumbs. Bake at 350° for 1 hour.
Grease crock-pot. Brown onion in butter. Add milk, soup and cheese. Heat through. Layer vegetables in crock-pot. Pour cheese mixture over. Cook on low for 4 to 5 hours or 2 to 3 hours. Last hour, cook with lid off and sprinkle on crumbs.
Set oven to 300°. Cream butter, sugar and vinegar in mixer. Stir together baking soda and flour and add to sugar mixture. Bake on ungreased cookie sheet for 20 to 30 minutes until light and golden. Makes approximately 40 cookies.
Riboflavin or Vitamin B-2, maintains skin and eye tissue. It is essential for the utilization of oxygen within the body and enzyme function. A diet rich in dark, green vegetables, whole grain, pasta, mushrooms, milk, eggs, meat and fish will supply the riboflavin your body needs.
Blend soup, salad oil, vinegar, Worcestershire sauce, prepared mustard and salt. Heat until warm. No need to boil. Pour mixture over carrots, onion and green peppers. Let it brew for 24 hours in refrigerator to set taste in. Keeps very well.
Brown sausage in skillet, stirring until crumbly; drain. Add chili and cheese; mix well. Heat until cheese is melted and mixture is heated through, stirring frequently. Spoon into chafing dish. Serve hot with tortilla chips.
Mix together and pour over meat. Allow at least 2 hours to marinate. Dispose of marinade after placing meat on the grill.
Scrape the carrots. Place on ice for 1 hour. Grate coarsely. Mix in remaining ingredients.
Cook macaroni according to package directions. Drain well. Combine macaroni, Spam, Velveeta, pepper and onion in a large bowl. Mix salad dressing, milk and vinegar. Pour dressing over macaroni and toss well.
Mix all together and bake uncovered 45 minutes at 350° stirring occasionally. Bake in a 13 x 9-inch pan.
Brown ground beef and drain. Mix all ingredients, except beef, onion and cheese. Put half of batter on bottom of baking dish. Add beef, onion and cheese over batter. Pour other half of batter on top. Bake at 350° for 35 to 40 minutes.
Brown meat in hot fat; add onion. Cook until golden brown. Drain. Stir in remaining ingredients. Simmer on low heat 30 minutes. Spoon onto buns. (You may melt cheese on top!)
Place all ingredients in blender container; cover. Blend on high speed until smooth. Serve immediately. Makes 2 (1 cup) servings.
Melt butter and pour over pecans. Mix sugar and spices and mix with buttered pecans. Spread on paper plate. Microwave 1 1/2 minutes.
Mix ingredients in blender or with spoon until frothy. Serves 6 (3/4 cup).
Saute onion, green pepper, celery and the bay leaves in butter for 10 minutes, being careful not to burn them. Add flour; stir until fully blended, 3 minutes. Add tomatoes, salt, sugar, garlic powder, cayenne and lemon pepper. Simmer gently for 15 minutes. Add shrimp; continue to simmer until shrimp are thoroughly heated. Serve on a bed of hot rice. Makes 6 servings.
Place prepared chicken in single layer in long Pyrex dish. Season chicken with salt and pepper. Sprinkle garlic, flour and water over chicken. Dot with butter. Bake in 350° oven until chicken is brown and bubbly. Turn once. Baste with pan drippings. Cook until chicken is tender. Good over rice.
Place chicken in baking dish and cover with broth. Add soups. Add can of Veg-All. Mix flour, milk and melted butter together and pour this mixture over the chicken/broth/soup mixture. Bake at 300° for 30 to 45 minutes, until crust is brown and bubbly.
Place chocolate morsels or white chocolate in a 1 1/2-quart microwave-safe dish. Cook on 100% power (High) for 1 or 2 minutes or until melted. Add peanut butter and shortening. Cook on High 1 or 2 minutes or until mixture is smooth and creamy. Blend well. Stir in peanuts. Drop by teaspoonfuls onto a cookie sheet lined with waxed paper. Chill until set. Store in refrigerator. Makes about 2 dozen clusters.
Cook garlic and onions until soft; add meat. Mix paste, water and seasonings; stir into the meat. Simmer for 35 to 40 minutes or until sauce thickens.
Dissolve yeast in warm water. To scalded milk, add shortening, sugar, salt and mashed potatoes. Stir until cold and add yeast cake. Add enough flour for stiff dough. Roll dough in flour. Place in greased bowl and cover. Rise. Bake at 350° until golden brown.
Preheat oven to 350°. Beat egg whites until stiff. Add sugar gradually; continue to beat until sugar is all mixed in. Place aluminum foil on a baking sheet. Pour mixture onto center of foil and form a circle (8-inch). Indent center slightly. Lower temperature of oven to 250°. Place in oven and bake 1 hour. Remove from oven; cool. Fill with sliced fruits.
Saute onions, celery, green pepper and garlic in bacon fat. Add salt, pepper, paprika, thyme, poultry seasoning, water or tomato sauce. Simmer 10 minutes. Add bread crumbs. Sprinkle round steak with seasoning and salt. Cut steak 1/2-inch thick. Cover with dressing.
Mix 1/3 cup soup, 1/4 cup water and onion. Dip chicken in soup mixture; roll in stuffing. Place in shallow baking dish and drizzle with butter. Bake at 400° for 1 hour. Combine remaining soup and water. Heat; stir. Serve over chicken. Serves 6 to 8.
Heat oven to 375°. Combine potatoes, carrots and onion in buttered 2 quart	baking dish. Blend soup, milk, salt and pepper and pour over vegetables. Cover. Bake 1 hour. Uncover, sprinkle with cheese and bake an additional 15 minutes. Yield: 8 servings.
Cook over medium heat until it boils around spoon. Knead for a couple of minutes. Put in a plastic bag and seal.
Mix cheese, olives, onion and mayonnaise together. Put on the rye bread. Sprinkle with bacon bits. Bake at 300° for 15 minutes.
Mix together; pour into 2 graham cracker or baked pie shells. Refrigerate.
The earthy sweetness of molasses goes exceptionally well with pork. It's recommended that the pork be smoked over pecan shells or hickory chips and finished on the grill to crisp the exterior. This is delicious served hot or at room temperature, accompanied by Mango Salsa (recipe follows.).
Boil together for 2 minutes the first 7 ingredients. Cool and add flour and soda. Bake in 13 x 9-inch pan 20 to 30 minutes at 350° or make cupcakes. Best with chocolate icing.
Beat eggs in a large bowl. Add sugar and pudding. Beat thoroughly. Stir in topping, nuts and vanilla. Pour into freezer can and add milk to full line. Freeze according to instructions with freezer.
Mix melted oleo, flour and pecans. Press into 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool completely.
With mixer, blend cheese and butter. Sift flour and pepper. Gradually work into creamed mixture with spoon. Roll out 1/2-inch thick. Cut into 1-inch rounds. Brush with egg white; top with pecan half. Bake on ungreased baking sheet in hot oven (425°) for 10 to 15 minutes. Makes 6 dozen.
Beat eggs lightly in large bowl. Stir in oil, grated & well drained zucchini, sugar & vanilla. Sift flour, baking powder, soda, cinnamon & salt onto waxed paper. Stir in egg mixture until well blended, stir in raisins & nuts. Put into 2 well-greased loaf pans. Bake at 350° for 1 hour or until center springs back when touched with fingertip. Cool in pans on racks for 10 min. remove from pans and cool completely.
Whisk together first 5 ingredients. Pour over crackers, stirring to coat. Place on baking sheet and bake at 275° for 15 minutes. Cool.
Cream oil and sugar together. Add eggs one at a time and beat well. Mix dry ingredients and add to above mixture and mix well. Add chopped apple and nuts and mix well. Cook in bundt or tube pan for 50 minutes at 325. Cool 10 minutes and remove from pan.
Combine vegetables, tomato sauce and a mixture of remaining ingredients in a large saucepan; stir to blend. Cover and bring to boiling; reduce heat and simmer 1 hour. Turn into a warm serving dish and serve hot.