HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and outside; heat 1 cup water and 1/2 teaspoon salt to boiling. Add peppers. Cook 5 minutes and drain. Mix remaining ingredients. Lightly stuff each pepper with 1/3 of the meat mixture. Stand peppers upright in ungreased baking dish, 8 x 8 x 2-inch. Cover. Bake 45 minutes. Uncover. Bake 15 minutes longer.
Mix together cabbage, green bell pepper, red bell pepper and onion in a large bowl or container. Mix together vinegar, water, celery seed, sugar, salt and mustard seed and bring to a boil. Pour over cabbage mixture. Place in refrigerator overnight before serving.
Mix oil, sugar and eggs. Add molasses and mix well. Add flour, soda and spices. Refrigerate a few hours. Form balls and roll in granulated sugar. Press down and bake at 350°. Do not overbake if you want a soft, chewy cookie.
Saute celery in butter. Add broccoli; cook 5 minutes. Mix together all ingredients, adding bread crumbs last. Pour into buttered casserole dish. Bake, uncovered, at 350° for 45 minutes. Add grated cheese on top 5 minutes before done.
Mix ingredients, reserving small amount of grated cheese to sprinkle on top. Bake at 325° for 30 minutes. Serve hot with crackers (Triscuits best choice).
Cook whole zucchini in boiling salted water for 8 minutes and drain. Melt butter in skillet, add the Gruyere and cheddar and melt. Add the sour cream, onion and seasonings. Cut the zucchini in rounds and lay overlapping in a spiral circle in a round quiche dish. Pour cheese mixture over the zucchini, sprinkle with bread crumbs and Parmesan cheese. Bake 350 for 30 minutes.
Combine flour, sugar and salt together. Cut in butter. Add lemon rind and egg yolk. Mix thoroughly. Press into greased 9-inch cake pan (sides and bottom). Mix apples with sugar and cinnamon. Fold in beaten egg white. Spread evenly over dough. Bake in a 400° oven for 40 minutes.
Sift together flour, sugar, baking powder and salt. Add butter, egg and milk. Beat hard 2 minutes. Pour into greased 9-inch square pan. Cover with crunchy topping. Bake at 350° for 35 to 40 minutes. Serve warm.
Brown ground beef and drain. Add chili mix following the directions on package. Sprinkle garlic powder over top. Pour in kidney beans with a cup of hot water. Bring to a slow simmer and serve. Can use ground turkey.
In saucepan, melt chocolate in both kinds of milk. Bring to boiling. Boil gently, uncovered, 4 minutes or until thickened, stirring constantly. Add marshmallows. Stir until melted. Chill.
Cream margarine and sugar; add eggs and vanilla. Add flour and nuts. Put 2/3 batter in greased 9 x 13-inch pan; pour in pie filling and spoon in rest of batter on top. Bake at 350° for 50 to 60 minutes.
Mix sugar, flour, cinnamon and soda in mixing bowl. Bring oleo, water and cocoa to a boil in a saucepan. Cool a little and add to first mixture. Add eggs, buttermilk and vanilla and mix well. Bake at 375° for 20 to 25 minutes or until done in greased and floured, oblong cake pan.
Peel and cube potatoes and onions. Cook until done. Put in oleo and milk or cream. Cook slow. Stir. Thicken with cornstarch.
Add butter to scalded milk to soften. Make a well in flour and add salt, sugar, milk, butter, egg, flavoring and dissolved yeast. Mix to a soft dough. Let rise and double in size. Break off three pieces the size of an egg and roll each piece into a rope. Pinch rope together at one end and braid. Brush with milk and sprinkle with poppy seed. Let rise and bake at 425° until done.
Beat ingredients together for 8 to 10 minutes with electric mixer. Cut off tops of cupcakes and spoon out centers. Fill with Twinkie filling and replace tops.
Beat sweet potato, vanilla, butter, sugar and egg until well mixed. Bake at 350° until firm (30 minutes). Mix topping of brown sugar, chopped pecans, flour, coconut and melted butter; sprinkle on top. Bake until brown at 350° for 20 minutes.
Combine crumbs, butter, peanut butter and sugar; work together until smooth. Press this mixture into a 9 x 9-inch buttered pan. Melt chocolate chips over hot water. Spread over cracker mixture. Refrigerate until firm. Cut in squares.
Wash unpeeled tomatoes and cut into 1/2-inch slices. Place in shallow dish and sprinkle with salt and pepper to taste, along with sugar. Do not mix. In a bowl, mash together the onion, chives and marjoram. Stir in olive oil. When well mixed, pour a spoonful at a time over tomatoes. Again, do not mix. Cover and refrigerate for 2 to 3 hours.
Cook water and salt for 4 minutes. Remove from heat and quickly add cornstarch and rest of water; stir. Return to heat to get desired texture. Store in airtight container.
In 3-quart saucepan, brown beef; drain and set aside. In same saucepan, saute onions, carrots, basil and parsley in 1 tablespoon margarine until tender. Add broth, potatoes and ground beef. Bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes, until potatoes are tender. Mix milk with flour and add to soup with remaining ingredients. Simmer until cheese melts.
Combine the first 4 ingredients in saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Add 2 tablespoons butter; stir until butter melts. Cover and boil for 3 minutes. Remove cover; continue cooking without stirring until mixture reaches soft ball stage (234°). Remove from heat. Without stirring, add remaining butter, pecans, peanut butter and vanilla. Cool 10 minutes. Beat mixture until well blended. Pour into a buttered 9-inch square pan. Cool; cut into 1 1/2-inch squares.
Saute green peppers and onions in butter. Add soup and 1 1/2 cans water, taco seasoning and the vinegar. Mix and simmer approximately 10 to 15 minutes. Place some of the chicken and a few spoonfuls of sauce in middle of tortillas. Sprinkle some cheese on top of this and fold tortillas. Place completed tortillas in greased 9 x 13-inch pan. Repeat until all ingredients are gone. Pour remainder of sauce over rolled tortillas in pan. Top with remaining cheese. Bake at 425° for 15 to 20 minutes.
Mix cornmeal, milk, eggs, soda, salt, creamed corn, green pepper and pimientos. Pour 1/2 of this mixture into a large iron skillet. On top of this, layer the meat, onion, cheese and jalapenos. Pour on other 1/2 of cornbread mixture. Cook at 350° for 45 minutes.
Cream butter and sugar. Add flour and vanilla. Stir in pecans. Roll in 1-inch balls. Bake 25 minutes at 350°. When cool, roll in powdered sugar.
Beat eggs until fluffy. Add other ingredients. Pour in buttered medium hot skillet. Scramble until done. Pour eggs into serving dish and top with bacon bits.
Cover Polish sausage with water and bring to a boil. Remove; rinse and set aside. Put meat in bottom of slow cooker. Place onion on meat. Add sauce (remaining ingredients) on top. Slow cook several hours, until onion is very tender.
Drop garlic cloves into boiling water for about 5 minutes or until tender. Peel and chop garlic and soak in maple syrup for 20 minutes. Meanwhile, cream butter, sugars, eggs and vanilla until light and fluffy. Combine flour, baking soda and salt. Add to creamed mixture, then stir in chocolate chips and nuts. Drain garlic and add to cookie batter. Blend well. Drop batter by tablespoons onto ungreased cookie sheet 2 inches apart. Bake at 375° for 8 to 10 minutes until lightly browned. Makes 5 dozen.
Mix sugar, flour and salt. Add milk, margarine and vanilla. Pour into a 9 x 13-inch baking dish; top with fruit. Bake at 325° for about 45 minutes. Fruit will go to the bottom. Serve with ice cream on the side. Serves 6 to 8.
Beat cream cheese, eggs, 1 c. sugar and 1 tsp. vanilla until smooth. Pour into crumb crust and bake at 325° for 25 minutes. Beat sour cream, 1 tsp. vanilla and 1/2 c. sugar. Spread on top of cheese mixture and bake 7 minutes.
Combine ingredients; roll into balls and roll in sugar. Bake at 350° for 10 to 12 minutes.
Dissolve raspberry Jell-O in 1 cup boiling water; add berries together in 9 x 12-inch pan. Refrigerate until set. Spread with sour cream. Mix remaining ingredients together to let set until they can be spooned on sour cream layer. Sprinkle with chopped walnuts and refrigerate until firm.
Mix enough A.1. sauce and Worcestershire sauce in a small bowl to spoon over each pork chop. You may use equal amounts of sauce. Sprinkle meat tenderizer on each chop. Prick with fork. Spoon mixed sauce on pork chops. Place on broiler pan. Spoon sauce on chops when turning them over. Broil on each side until done.
Cook noodles; run cold water over. Mix vinegar, oil, sugar and tomato soup together and mix with noodles. Refrigerate for 24 hours.
Season chicken with pepper and place in bowl with lemonade, stirring to coat. Let stand at room temperature for 1 hour. Drain. Roll in cornflake crumbs, coating completely. Place in melted butter in baking dish. Bake at 350° for 1 hour or until brown and tender. Makes 8 servings.
Heat oven to 375°. Mix 3/4 cup sugar, the margarine, shortening and egg. Stir in flour, vanilla, baking powder and salt. Shape dough by teaspoonfuls around filberts to form balls. Place about 1 inch apart on ungreased cookie sheet. Bake until delicately brown, 12 to 15 minutes; cool. Dip tops of cookies into Glaze, then into sugar. Makes about 7 dozen.
Preheat oven to 350°. Grease 8 x 9-inch baking pan with butter (3 teaspoons). In a mixing bowl, mix sugar and cocoa together and add 1/2 cup butter. Add eggs and vanilla; stir well. Add flour and salt; mix until smooth. Pour mixture into pan. Bake for 40 to 50 minutes. Let cool before cutting into bars.
Mix all together and pour into 2 unbaked pie shells. Bake at 400° for 10 minutes, then reduce heat to 350° and cook for 25 to 30 minutes longer or until set.
Sift flour, baking powder and salt. Cream butter until very soft. Add sugar, 2 tablespoons at a time, creaming after each addition until light and fluffy (about 10 minutes). Add eggs, one at a time, beating well after each. Add flavorings. Add flour mixture alternately with milk, beating until smooth. Bake in four 9-inch layer pans, lined on bottom with paper, in a moderate 350° oven for 30 to 35 minutes.
Combine cracker crumbs, mustard and salt; set aside. Beat egg yolks well. Gradually stir in scalded milk and Tabasco sauce. Mix in cheese and corn. Beat egg whites until stiff (not dry) and fold into mixture. Pour into a 1 1/2 quart casserole dish. Cover with cracker crumb mixture; spoon melted butter over top. Bake at 325° for 40 minutes or until golden brown and slightly firm to touch. Sprinkle with paprika. Serves 6.
Mix refried beans and taco seasoning together. Mix mashed avocado and sour cream together. Mix onion and tomatoes together. On large platter, layer beans and taco seasoning mixture, then avocado and sour cream mixture, then some of both cheeses, then onion and tomatoes, then rest of cheeses, then green chilies and black olives on top. Serve with nacho chips. Better to make a day ahead and serve at room temperature.
Stir to blend ingredients. If desired, add one whole strawberry to each serving. Makes 12 servings.
Mix marshmallow cream and peanut butter together; spread on bread. If a bit stiff, add more peanut butter.
Disjoint and separate. Throw last tip. Stir together ingredients. Marinate in plastic bag. Place this in bowl in refrigerator. Turn bag once or twice a day for 24 hours or more. When ready to bake, remove from marinade. Place in pan lined with foil. Bake 1 hour at 325°.
Brown onion in skillet, then add meat in small pieces. When meat is brown, add beans and tomatoes. Simmer 30 minutes. Pour mixture into baking dish. Pour prepared corn bread batter on top. Allow to bake until corn bread is done. Bake at 350° for about 25 minutes.
In a large bowl, beat eggs, sugar, buttermilk, mayonnaise and vanilla until smooth. In another bowl, mix flour, salt, baking powder, baking soda and cinnamon. Add to egg mixture and stir just until combined. Core apples and chop. Add to batter with raisins and nuts; stir just to mix. Spread batter evenly in 2 greased and floured 5 x 9-inch loaf pans. Bake at 375° for about 1 hour and 10 minutes. (Test with a toothpick.) Turn onto a rack to cool. Makes 2 loaves.
Slice avocados in half. Scoop from skin. Mash or whip avocado until creamy smooth. Blend in sour cream and remaining ingredients.
Cook and cut chicken in bite size strips. Heat soup, sour cream, onion and chilies for 5 minutes. Heat oil and softened tortillas in oil. Drain on paper towels. Put chicken and 2 tablespoons soup mix in tortillas and roll up. Place in casserole dish (9 x 13-inch glass works well) and top with soup mixture. Top with cheese. Bake 30 minutes in 350° oven.
Stir in large bowl cream of mushroom soup, cream of chicken soup, milk and mushrooms.
Arrange Banana slices on bottom of Crust; set aside. Pour Milk into medium bowl. Add Pie Filling mix. Beat with wire whisk 1 minute or until well blended. Pour mixture at once into Crust. Cover with Whipped Topping. Refrigerate 3 hours or until set.
Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Stir in cold water, pineapple (with sugar) and salt. Refrigerate until slightly thickened, but not set. Stir in carrots. Pour into 4-cup ring mold. Refrigerate until firm. Unmold on salad greens.
Mix all ingredients well. Place in buttered baking dish. Top with seasoned bread crumbs. Strip with bacon to cover top. Bake in preheated oven at 325° for 1 hour.
Brown onion and ground beef in margarine. Mix cornstarch and seasonings into pizza sauce and add sauce to meat/onion mixture. Stir well. When mixture thickens and bubbles, add cheese (by thirds), stirring well after each addition. Serve/heat in crock-pot.
Boil vegetables until tender and drain. Add remaining ingredients except for stuffing. Layer stuffing on bottom of 9 x 13-inch dish. Add squash, then top with layer of stuffing. Bake at 350° until warm.
Combine cake mix, margarine and egg in a 9 x 13-inch pan and bake at 350° for 15 to 18 minutes. Place marshmallows on top. Return to oven 1 to 2 minutes until puffy. Mix together syrup, butter, vanilla and peanut butter chips in pan until melted. Stir in Rice Krispies and peanuts. Put on top of marshmallows.
In 10-inch skillet, saute green pepper, onion and garlic in olive oil until tender. Add remaining ingredients, except rice, and simmer 5 minutes or until heated through. Serve over rice. Serves 4.
Lightly grease muffin cups with a little bit of fat. Add flour, baking powder, sugar and salt into a bowl. Put shortening in small skillet. Heat until melted. Remove skillet from heat. Let cool slightly. Break egg into a small bowl. Beat with egg beater until smooth. Add milk. Add shortening. Make hollow in center of flour mixture. Add milk mixture. Stir only until dry ingredients are moistened. Fill cups half full. Add teaspoon jelly to each. Just cover with batter. Bake at 400° for 25 minutes.
Beat egg yolks and water until bowl is full. Add sugar and beat until dissolved. Measure cake flour after sifting once. Add baking powder and salt to flour and sift three times. Beat flour into first mixture. Add vanilla to mixture. Beat egg whites until stiff, fold into mixture. Bake 30 to 35 minutes in a 9 x 13-inch pan at 350°. When cool, cut into squares. Frost top and sides with frosting.
Mix in order and bake in 13 x 9-inch pan at 350° for about 40 or 50 minutes.
Mix ingredients together and pour into a 2 to 2 1/2-quart baking dish and cook in the oven at 450° for 45 minutes to an hour or in the microwave for 30 minutes or until done the way you want your beans done.
Dust inside of pie crust with 1 or 2 tablespoons of flour. Fill shell to heaping with rhubarb pieces. Beat together eggs and sugar, then pour over rhubarb. Bake at 400° for 10 minutes. Reduce oven temperature to 350° and continue to bake for 30 to 45 minutes.
Melt butter. In a separate bowl, mix brown sugar and cinnamon. Dip biscuit in butter, then roll in sugar-cinnamon mixture. Place prepared biscuit on edge in Bundt pan. Bake at 350° for approximately 10 to 15 minutes.
Heat oil in large saucepan. Add onion and cook until clear. Add ground beef and brown. Pour off fat. Stir in flour and cook 1 minute. Dissolve bouillon cubes in boiling water (1 cup). Add tomato sauce and bouillon cubes (dissolved in water) to meat. Stir well until boiling. Reduce heat and simmer, stirring frequently, to prevent burning. Texture should be thick. Cook 15 minutes.
Blend all ingredients, except nuts. Roll in ball and chill. Remove and roll in chopped nuts.
Melt over low heat; cook until sugar is dissolved, stirring constantly for about 20 minutes. Add 1 teaspoon of vanilla. If it becomes too thick, add a little water. Good over ice cream or pound cake.
Heat oven to 375°. Spread dough in a 15 x 10-inch jelly roll pan (ungreased). Combine margarine and brown sugar and boil 2 minutes. Pour evenly over dough. Sprinkle with nuts. Bake 15 to 20 minutes or until brown. Remove from oven and sprinkle with chocolate, brickle and milk chocolate. Slightly swirl partly melted pieces. Cool. Cut into squares.
Boil sugar and water for 5 minutes and make a thin syrup. Pour boiling syrup over crushed mint leaves and stems in deep mixing bowl. Cover mixture with tight lid and let it stand for about 1 hour. Add juice and grated rind and mint syrup in refrigerator.
In skillet, brown ground beef and onions; drain. Stir in olives, tomato sauce and taco seasoning. Separate crescent rolls into 8 triangles. Place in 8-inch pie pan or rectangular pan. Press rolls on bottom and sides of pan. Sprinkle corn meal over rolls. Spoon meat mixture over corn meal. Spread sour cream on top of meat, then sprinkle with cheese. Bake at 375° for 20 to 25 minutes or until the crust is brown and cheese is bubbly. Serve with sliced lettuce, tomato and avocado.
Toss apples and cranberries with flour, sugar and cinnamon. Mound into 1 pie crust. Dot with margarine and top with second crust. Make several slits in top of crust near center. Bake at 45 to 50 minutes at 450°. Cool on wire rack. Drizzle with confectioners icing, if desired.
Add all ingredients together. Put just enough flour to make slightly stiff. Pinch off in little balls and flatten with a fork. Bake at 350° for about 10 minutes. Not very sweet.
In a small bowl, mix flour, zucchini, salt, pepper and egg yolks. In another bowl, beat egg whites until stiff, but not dry. Fold into pancake mixture. Drop by heaping tablespoonfuls into about 1/4 inch of hot oil in skillet. Brown on both sides. Serve immediately with syrup, sugar, jelly or another topping you enjoy.
Brown meat and bones in Crisco. Place meat, bones, water and seasonings in soup kettle. Cover and cook slowly for 1 hour. Add barley. Cook another hour. Cool and skim off excess fat. Remove soup bones. Puree tomatoes. Add carrots, celery, onions, tomatoes and beans. Cook 45 minutes.
Use tuna for bottom layer. Blend soup, milk and seasonings. Put 1/2 of the noodles on top of tuna. Add liquids. Top with remaining noodles. Bake at 350° for 30 minutes. Serve hot.
Mix together the sour cream, instant pudding and milk until thick and creamy. Pour into graham cracker pie crust. Top with fruit. Refrigerate at least 1 hour before serving.
Melt stick of margarine in baking dish. Mix together sugar, flour and milk. Pour over margarine and pour blue berries on top. Bake for 1 hour at 300 degrees.
Season chicken with salt and pepper. Place chicken in bowl. Pour over milk-Tabasco mixture. Soak for about 1 hour covered. Chill. After chilled, turn chicken in mixture, then flour. Dip in cream; roll once more in flour. Fry chicken in 3 to 4 batches in deep fryer until richly browned. Drain on paper towels. Serves 6 to 8.
Blend 2 cups strawberries, bananas, orange juice and ice cubes in a blender until thick. Add remaining ingredients and enjoy a healthful breakfast. As an added plus you have a fiber filled meal with Vitamins A and C.
Cook all the ingredients and mix well. Put apple on chop stick into the caramel. Twist it and hold for a few seconds. Spoon all over caramel and dip into chopped pecans.
In a large pot of boiling, salted water, cook the capellini to desired doneness; drain. Toss with melted butter and place in a large bowl.
Preheat oven to 350°. Brown hamburger. In large mixing bowl, combine soups, sauce and hamburger (be sure to drain hamburger before adding to mixture). Spray 13 x 9 x 2-inch cake pan. Spread layer of Tostitos on bottom; pour hamburger mixture over chips and spread. Sprinkle cheese generously on top. Bake until cheese starts to melt at 15 minutes (or totally melted at 30 minutes).
Using a wire whisk mix sugar, salt and mustard together. Add oil, a little at a time. Continue to use whisk. Add vinegar a small amount at a time. Whisk constantly. Use over tossed green salad.
Cook broccoli according to package, drain. Arrange in greased 2 qt. baking dish. Saute onion in butter till clear. Combine eggs, soup, mayonnaise, cheese, onion, bread crumbs and water. Mix well. Pour over broccoli. Bake @ 350 until brown and firm.
Brown hamburger; drain fat. Mix next 4 ingredients with hamburger. Fill each (cooked) manicotti noodle with hamburger mixture. Place in 13 x 9-inch rectangle pan. Cover with sauce and oregano. Top with Mozzarella cheese, sprinkled over sauce, if desired). Bake at 350° for 15 minutes, covered with foil. Remove foil and bake for 10 to 15 minutes, until bubbly.
Combine ingredients in a large mixing bowl, stirring with a spoon (not a mixer), until dry ingredients are moist. Bake in 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool completely before frosting.
Melt margarine; cream with sugar. Add eggs and other ingredients. Mix well. Pour into unbaked crusts and bake 40 minutes at 325°. Makes 2 pies.
Layer the first 5 ingredients. Melt margarine and Cheez Whiz in microwave; pour over the top. Bake for 45 minutes at 350°.
Roll the turkey around the dressing; add gravy over top. Bake at 350° for 30 minutes.
Place in a prepared pie shell. Bake in 350° oven for 30 minutes. Serves 6.
Wash and grate unpeeled cucumbers using grater with 1/2-inch holes. Add vinegar and garlic salt. Stir. Cover and allow to stand overnight in refrigerator. The next day, press out liquid. Blend cream cheese and mayonnaise in bowl. Combine with cucumber and serve with crackers.
Marinade: Place all ingredients, except chicken, in food processor and blend until almost smooth. Taste, then add more salt and pepper if necessary. Save 1 cup of marinade. Pour marinade over chicken quarters, turning pieces to make sure they are thoroughly coated. Cover and refrigerate; should marinate for at least 6 hours (can remain overnight). The longer the better.
Pop corn and set aside. Bring to a boil and boil 5 minutes the brown sugar, Karo and oleo. Remove from heat and add soda. Pour mixture over popcorn and stir well to coat. Put on 2 foil lined cookie sheets. Bake 1 hour and 10 minutes in a 225° oven. Stir every 15 minutes to break apart. Cool well and store in tightly covered container. Can add cooked peanuts to popcorn before pouring syrup over mix.
Heat oven to 350°. Grease and flour two 9 x 5-inch loaf pans or four 5 x 2-inch loaf pans. Combine dry ingredients. Stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients, stirring just until moistened. Spoon batter into prepared pans. Bake 50 to 60 minutes for large pans or about 40 minutes for smaller loaves. A toothpick inserted into center of each should come out clean when loaves are done. Cool 10 minutes before removing from pans. Remove to wire racks. Cool completely.
Line 11 x 13-inch pan with graham cracker crumbs, mixed with 1/4 cup oleo. Press in, forming crust, and refrigerate.
Melt margarine; mix with cake mix. Will be crumbly. Spread cherry pie filling in bottom of a 9 x 13-inch pan. Sprinkle cake mixture over cherries evenly. Bake in a 350° oven for 30 minutes.
Place fillets in a single layer in a greased baking dish. Sprinkle with salt, pepper and garlic powder. Spread the spinach over the fillets. Heat margarine, cream, wine and lemon juice until almost boiling. Pour over the spinach covered fillets. Cover with aluminum foil; bake in the oven at 450° for 15 to 20 minutes. Serves 4.