HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain mushrooms, carrots and green beans. Preheat oven to 375°. In medium bowl, combine mushrooms, carrots, green beans, bread crumbs and 1 egg. Set aside. In large bowl, combine meat, onion, oats, 1 egg, Worcestershire sauce, salt, pepper and garlic powder. Spread half of mixture in bottom of ungreased loaf pan. Cover with vegetable mixture, spreading evenly. Spread remaining meat mixture over vegetables. Bake 45 to 55 minutes. Cool 10 minutes before serving.
Lightly brown onion and celery in hot oil. Add flour and blend. Add chicken stock and cook until thick, stirring constantly. Add tomato juice, Worcestershire sauce, seasonings and chicken; heat thoroughly. Serve over hot rice.
Cut carrots into 2-inch lengths. Finely chop in food processor or by hand. Melt butter in saucepan. Add onion, garlic and ginger; saute 3 minutes. Stir in carrots, potato, broth, salt and pepper. Simmer until vegetables are tender, 10 minutes. Puree in food processor. Return puree to saucepan. Add milk. Heat over low heat. Garnish with chives, if you wish.
Roll out dough, then put a layer of sausage, a layer of cheese (use half), a layer of salami, layer of onions, layer of cheese (other half) and a layer of pepperoni. Roll from the bottom, tucking in ends. Be sure to seal with a bit of water. Bake at 350° for 25 minutes.
Melt butter or margarine in a 13 x 9-inch baking pan. Sprinkle in crumbs; press down. Pour milk over and layer rest of ingredients in order given. Bake at 350° for 25 to 30 minutes, until lightly browned. Cool thoroughly; cut into bars or squares.
Heat water, sugar and cornstarch until clear like glaze. Remove from stove and pour in strawberry Jell-O; mix well. Add strawberries. Pour in crust. When cooled, refrigerate until firm.
Put jello and pineapple in pan and bring to a boil so jello is melted. Stir so it doesn't stick. Remove from the heat and let cool until it starts to set, then add container of Cool Whip. Add cut-up banana. (May also add nuts and cherries, if desired.) Pour into serving bowl and let set overnight.
Layer 1: Mix together the oleo, flour and nuts. Press in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Cream together the oil and margarine. Add cake mix, lemon juice, baking powder, eggs and grapefruit juice, then mix for 3 minutes on low speed. Pour half of the mixture into a well-greased and floured 9 x 13-inch pan. Spread half of the pie filling over that and then the rest of the mixture on top. Bake in a 350° oven for 33 to 36 minutes. Cool and spread remaining pie filling over top.
Mix all ingredients (except tortillas and egg white). Refrigerate overnight. Divide mixture and spread on tortillas. Roll tortillas and seal with egg white. Wrap in plastic wrap and refrigerate at least 1 hour. Remove and slice.
Cream butter, shortening and flavorings thoroughly. Gradually add sugar, taking time to thoroughly cream sugar into butter mixture. Add eggs, one at a time. Sift together the flour, baking powder and salt. Add alternately with sour cream and milk. At this point, beat only enough to get ingredients well blended. Grease and flour bottom of a 10-inch cake pan. Pour batter into pan. Bake at 350° for 1 1/2 hours.
Cut eggs in halves crosswise. Remove yolks; mash and add cheese and seasonings. Add enough butter to make mixture of right consistency to shape. Make in balls the size of original yolks and refill whites. Serve cold.
Melt the butter and add the lemon juice to the butter. Remove from heat. Butter may also be melted in microwave. In a 9 x 12-inch baking dish, sprinkle a handful of bread crumbs. Put chopped garlic or garlic powder on top of bread crumbs. Layer shrimp on top of mixture. Pour butter mixture over shrimp. Pour bread crumbs to cover. Bake covered at 450° for 12 to 15 minutes. Uncover for the last few minutes.
Toss peaches with lemon juice and set aside. In a large skillet, over direct, medium-high heat, melt together butter and sugar. Add rim and stir until bubbling. Add the peaches and cook, stirring for about 2 minutes or just until they are slightly softened; gently stir in raspberries. Serve immediately over vanilla frozen yogurt or ice cream. Makes 6 to 8 servings.
Combine first 6 ingredients. Mix well. Mix in a small bowl next 6 ingredients. Stir with wire whip. Add to dry ingredients. Mix slightly. Add raisins. Bake in a 375° oven for 20 minutes. Makes 12 muffins. Contains 120 calories and 3 fat grams.
Bring sugar, milk and butter to a rolling boil or boil for 3 minutes, stirring constantly. Remove from heat. Add marshmallows and a dash of salt. Let marshmallows dissolve by stirring. Add vanilla, crumbs and pecans; mix well. Drop by teaspoon on cookie sheet. Bake 12 to 15 minutes at 350°.
Blend cake mix, pudding mix, oil, water and eggs on medium speed 2 minutes. Stir in chocolate chips. Bake 50 to 55 minutes at 350° in tube pan. Cool.
Mix ingredients and put in roaster or 9 x 13-inch pan. Bake 2 hours at 300°.
Saute ground round and onion in a large skillet. Drain. Add to pinto beans, tomatoes, enchilada sauce and seasonings. Cook on low heat for 1 hour. Serve with corn bread. This works great in crock-pot.
Cook over low heat for 1 1/2 hours. Pour into canning jars and seal.
Cream Crisco and sugar together. Add 4 well beaten eggs to mixture. Add flour and mix well. Add remaining 2 eggs and vanilla; mix well. Bake in a well-greased and floured tube pan at 350° for 1 hour.
Mix cream cheese, sugar and vanilla until well blended. Add eggs, mix until blended. Remove 1 cup of batter and set aside. Stir in pumpkin and spices. Pour remaining batter into crust, top with pumpkin batter. Bake at 350 degrees for 40 minutes or until center is almost set. Refrigerate three hours or overnight.
Grease and flour 9 or 10-inch Bundt pan. Preheat oven to 350°.
Smash bananas in a large bowl. Stir in syrup, milk and vanilla. Mix well. Place equal amounts in 2 big glasses. Top each shake with 1 scoop of ice cream. Makes 2.
Heat oven to 350°. Sift flour, sugar and cinnamon together. Cut in margarine until it resembles cornmeal. Combine molasses, hot water and baking soda. Add molasses mixture to moisten, working rapidly. Pour into unbaked pastry crust immediately. Bake 40 to 45 minutes until filling is set.
In medium bowl, mix all flour, sugar, baking powder and baking soda. With pastry blender or 2 knives used scissor-fashion, cut in margarine until mixture resembles coarse crumbs.
Cook cubed meat, gravy or stock, tomatoes, half the onions, Worcestershire sauce and other seasonings together for about 10 minutes. Melt fat in separate pan. Add rest of onions and uncooked rice. Allow both to brown slightly, then add to meat mixture. Turn all ingredients into buttered casserole and bake at 350° until rice is soft and has absorbed most of liquid, about 40 minutes.
Stir meat. Cook meat and onions. Add flour, chili powder and chili seasonings. Add water if needed. Add tomato paste and red pepper. Season to taste. Cook about 15 minutes.
Preheat oven to 425°. Combine everything, except cheese and chips, in a 1 1/2-quart casserole dish. Sprinkle with cheese, then top with potato chips. Bake for 20 minutes.
Place berries and vinegar in covered kettle. Boil hard for one minute. Add sugar and boil hard for about 20 minutes. (Check for sheeting after 15 minutes.) Put in large bowl and let sit at least 12 hours, stirring occasionally for the first few hours.
Bake whole acorn squash at 400° for about 1 hour. Cut squash in half and scrape out seeds. Scoop out squash pulp and mix it with remaining ingredients. Return mixture to shells and heat thoroughly before serving.
Dredge meat in flour. Brown in butter in Dutch oven. Add the onion and garlic. Cook, stirring occasionally, for 5 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1 1/2 to 2 hours. Stir occasionally. Serve over rice or noodles. Makes 4 to 6 servings.
Boil chicken and debone. Saute celery and onion in margarine. Mix dry cornbread mix with chicken broth, mayonnaise, eggs and black pepper. Add onions, celery, soups and chicken. Pour into large Pyrex dish.
Sift dry ingredients in ungreased cake pan. Make 3 holes in dry ingredients. In 1st hole put oil. In 2nd hole put vinegar and 3rd hole, vanilla. Pour 1 cup cold water over ingredients and mix well. Bake for 35 to 40 minutes at 350°. Let cake cool and ice in pan.
Split rolls in half. Mix butter, mustard, onion powder, Worcestershire sauce and poppy seed together. Spread each roll with mustard sauce, piece of ham and cheese. Spread mustard sauce on opposite side of roll also. Heat oven to 325°. Heat rolls until cheese has melted.
Brown (saute) onions in olive oil until golden brown in large pot. Add sauces, water, and bouillon to onions. Simmer in covered pot for one hour. Season with salt and pepper.
Cream together 2 sticks butter, add 3 cups sugar. Add 6 eggs, one at a time. Sift 3 cups plain flour with 1/4 teaspoon soda. Add to egg mixture. Add 1/2 pint sour cream and 1 teaspoon lemon extract.	Bake in tube pan 1 hour and 45 minutes at 325°.
Beat egg white and sugar until foamy. Add sugar, cinnamon and salt. Mix in pecans. Bake at 225° for 1 hour. Stir every 15 minutes.
Mix first 5 ingredients together first. Have mixer bowl ice cold. Put yolks in and start beating. Add the first 6 ingredients while continuing to beat. Add the oil a little at a time so the mixture does not separate. After the mayonnaise is hard and formed, add the water and vinegar a little at a time until the mayonnaise is at spreadable stage. Refrigerate.
Drain asparagus, reserving liquid. Puree asparagus and set aside. Soften gelatin in the liquid over low heat, stirring occasionally, until dissolved. In a mixing bowl, beat cottage cheese until fairly smooth; add buttermilk and dissolved gelatin. Add asparagus; mix in celery, onion and salt. Turn mixture into mold until set. Makes 8 to 10 servings.
Mix the butter and peanut butter. Add the remaining ingredients and mix all together. Bake in a 350° oven for 25 minutes in a 9 x 13-inch baking pan.
Preheat oven to 375°. Place the peaches in a 9-inch pie pan or shallow casserole dish and sprinkle with the lemon juice. In a bowl, blend the dry ingredients. Cut in the margarine with two knives or a pastry blender to make a coarse, crumbly texture. Spread over the peaches. Bake about 30 minutes. If desired, top each serving with a tablespoon of yogurt and a dash of cinnamon. Yield: 6 servings.
Boil chicken until tender; set aside. Peel and dice potatoes. Combine with other vegetable, bring to boil and simmer until tender. Cut chicken into pieces and place in large casserole dish. Drain potatoes and vegetables; add to chicken in dish. Season to taste. Mix gravy mix and pour over other ingredients. Preheat oven to 450°. Mix enough Bisquick to cover top of casserole dish. Bake until crust is browned and done.
Layer potatoes, onion, Cheddar cheese, ham and Mozzarella cheese in greased 9 x 13-inch baking dish. Beat eggs in bowl. Add milk and salt; mix well. Pour over layers. Cover and chill 3 hours or overnight. Bake at 350° for 1 hour. Let stand for 10 minutes before cutting into squares to serve. Serves 9 to 12.
Sift dry ingredients and add oil, carrots, drained pineapple, vanilla and eggs. Pour or spoon into 2 greased and floured regular size loaf pans. Bake at 350° for 45 to 50 minutes or until toothpick poked into bread can be removed clean. Cool on cooling rack. (Excellent for freezing.)
Heat oven to 350 degrees. Grease and flour tube pan. Mix margarine, nuts and coconut. Spread in bottom of pan. Drain pineapple. Save syrup and 1 Tbsp. pineapple for glaze. Blend cake mix, water, eggs and oil. Pour 1/2 batter over nut mixture. Put drained pineapple over batter. Put the rest of the batter on top. Bake 45-50 minutes. Remove from pan and glaze with 1 cup confectioners sugar and enough juice to mix.
Skin chicken and boil in salted water for 15 minutes. Debone and cube chicken; set aside. Save chicken broth. Saute onions, bell pepper, garlic, celery and green onions in medium sized skillet over medium heat for 10 minutes. Add cream of mushroom soup. Add 1 cup of chicken broth; cook for 30 minutes over medium heat. Add chicken and simmer for 5 minutes. Stir in crumbled cornbread. Add more broth, if needed, to make mixture moist. Season to taste. Put mixture in large baking pan and bake at 450° for 20 to 30 minutes, or until slightly brown on top. Serve hot, while moist.
Mix dry ingredients. Add remaining ingredients. Bake at 350° in a 9 x 13-inch pan or 10-inch tube pan for 1 hour and 20 minutes, or until tester comes out clean. Sprinkle with powdered sugar when done.
Cook ziti according to package directions. Drain. Combine ziti, spaghetti sauce and Ricotta cheese. Put in greased baking dish. Bake for 30 minutes at 350°.
Mix well. Dissolve 1 to 2 teaspoons in a cup of boiling water.
In heavy 3-quart saucepan with wire whisk combine sugar, flour, milk and eggs until well blended. Cook over medium-low heat, stirring frequently, until mixture thickens and coats spoon, about 30 to 45 minutes. Do not boil. Cover surface with plastic wrap. Cool completely, about 2 hours. Pour cooled egg mixture and vanilla into a 5 or 6-quart ice cream freezer can. Fill ice cream bucket 1/2 full of ice, 2 cups water and 1/4 cup rock salt. Repeat layers, turn freezer on. When can stops turning (about 30 minutes) ice cream is ready. Enjoy!
Combine cream cheese, steak sauce and curry powder; beat with mixer until smooth. Stir in chicken, celery and parsley. Shape into 9-inch log. Wrap in waxed paper. Chill 4 to 5 hours. Roll in toasted nuts. Serve with choice of crackers.
With steel blade, chop olives and capers separately in food processor, putting in large bowl as finished. Next, chop celery and add to olive mixture. Mix remaining ingredients. Refrigerate in glass jars.
Heat oven to 300°. Mix popcorn, snacks, cereal and pretzels in a large bowl. Mix remaining ingredients; drizzle over popcorn mixture while tossing until evenly coated. Spread in ungreased jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Bake, uncovered, 15 minutes, stirring twice. Cool. Store, loosely covered, at room temperature up to 2 weeks. Makes about 9 cups of snack.
Mix all ingredients together. You may have to use your hands as the batter will be stiff. Pour into a tube pan and bake 1 hour and 45 minutes at 300°.
Cook chicken breasts, debone and cube meat. Cook egg noodles in chicken broth. Drain noodles. Mix soups, Ro-Tel tomatoes, chicken and egg noodles. Shred cheese and mix with chicken mixture. Bake at 350° for 30 to 45 minutes or until bubbly.
Drop from spoon on baking sheet. Bake at 325° for 10 to 15 minutes.
Combine all ingredients in large bowl. Mix well by hand or spoon. Form in small balls or drop from teaspoon on cookie sheet. (May or may not need light grease.) Press each cookie with a fork, two ways, forming traditional crisscross (dip fork into water to avoid sticking). Bake in 350° oven for 12 to 15 minutes. Remove immediately to cool.
Mix all together in a casserole dish and bake at 350° for 40 minutes, stirring once. Yields 8 servings.
Grate onion fine. Grate carrot fine. Cut cabbage in quarters and remove core. Grate cabbage fine. Dice pepper and celery; add to previous ingredients. Mix well and season with salt and pepper to taste. Add Miracle Whip to desired taste, but not too wet. Let marinate overnight for best flavor. Serves 6.
Peel the onions and cut a 1/2-inch slice from the top of each. Put these aside to use for a topping. Hollow out the center of the onion to form holes for the stuffing. Save the center of the onion and chop them fine. Melt the butter and brown the ground meat, salt and pepper. Mix them well. When the meat is brown, stuff the center of the onion with the meat mixture. Place the top slices of the onions back on and place toothpicks to hold them together. Put the onions in a baking dish and pour the beef stock over them. Bake at 345° for 1 hour or until the onions are soft.
In small bowl, make filling by combining cream cheese, 1/3 cup sugar, egg and chocolate chips.
Crush garlic and saute for 10 minutes in oil. Strain garlic remnants from the oil after 10 minutes and add some (your call) oregano, basil and parsley to oil. Add flavored oil to the well-drained spaghetti and toss well. Top with grated Parmesan cheese. Serves 4.
Saute onion in margarine. Add ham; divide crescent rolls into 4 rectangles and spread in a 12-inch pan. Spread ham-onion mixture over dough. Bake eggs at medium speed and add remaining ingredients. Pour over ham mixture. Bake at 375° for 25 to 30 minutes until brown.
Whip butter until creamy. Add sugar. Whip some more. Add eggs; mix well. Add chocolate; mix well and add vanilla. Beat until very creamy. Add nutmeats. Spread over a graham cracker crust using a 8 x 10-inch pan. Top with remaining nutmeats. Freeze. Cut into pieces before it gets too frozen.
Arrange bread slices in buttered 8 x 8-inch baking dish. Layer chicken, mushrooms, water chestnuts and cheese in prepared dish. Combine mayonnaise, margarine, eggs, milk and salt in bowl; mix well. Pour over layers. Spoon mixture of soup and pimento over all. Chill, covered with foil, for 8 hours to overnight. Bake, uncovered, at 350° for 30 minutes. Top with bread crumbs mixed with butter. Bake for 15 to 20 minutes longer or until set. Yield: 4 servings.
Combine sugar and vinegar in saucepan or skillet. Add drained green beans. Cover and simmer 30 minutes (turn beans occasionally). Add bacon drippings. Remove from liquid and place in serving dish. Sprinkle crumbled bacon over top.
Mix all dry ingredients together, then add oil and eggs. Mix well, then add nuts and chopped apples. Pour into greased 9 x 12-inch cake pan. Bake at 350° for 30 to 40 minutes.
Dice apples. Mix with sugar. Beat in eggs. Add oil and vanilla. Mix together flour, cinnamon and baking soda. Add chopped walnuts. Bake 1 hour at 350°.
Drain and reserve liquid from salmon. To this liquid, add egg and enough water to total one cup liquid. Flake salmon in bowl. Add to salmon the cup of liquid, flour and onion. Mix well. Drop by teaspoonfuls into deep hot oil. Cook until balls are brown and float to top. Makes 25 to 30.
Melt butter in skillet. Add rice. Stir until brown. Take off. Add soup and consomme. No salt. Stir. Bake at 325° for 45 minutes to 1 hour. Top with mushrooms.
Grease 3 loaf pans. Sift flour. Beat eggs. Add rest of ingredients to flour. Mix well. Add zucchini and nuts. Mix. Bake 1 hour and 20 minutes at 350°. Remove from pans. Let cool
*I use 2 or 3 different kinds, such as pork and beans, kidney beans, limas, etc.
Place ham in baking dish. Insert cloves. Sprinkle with sugar. Arrange apricots on ham. Pour on juice. Dot evenly with oleo. Bake at 375° for 30 minutes.
Combine all ingredients except ice cream and chocolate syrup in a medium bowl, stirring until blended. Pour into a greased 8-inch baking dish. (Mixture will be shallow in dish.) Bake at 325° for 25 minutes.
Mix all together and roll balls about size of quarter. Place on ungreased cookie sheet. Cook at 375° until light brown. Cool and store in storage bags. Keep sealed to keep crisp.
Brown hamburger and drain grease. Add tomato sauce, bell pepper, garlic and mushrooms. Simmer, covered, 10 minutes. Cook noodles.
Bring 1 cup nectar to boil. Sprinkle on 1 package jello; stir until dissolved. Stir in 1 cup cold nectar. Pour into lightly oiled mold; chill until set. Bring remaining cup of nectar to boil. Sprinkle on remaining package of jello; stir until dissolved. Stir in evaporated milk. Spread sour cream on set layer in mold. Pour jello and evaporated milk on top. Chill until set.
Use non-nutritive sweetener equal to 1/4 cup sugar. Wash and clean fruit. Add sweetener. Chill thoroughly. This goes well on non-sweet shortcake. Three-quarters of a cup equals 1/2 fruit exchange per serving.
Melt butterscotch chips in double boiler with peanut butter. When melted add Frosted Flakes. Drop by spoonful on wax paper.
Mix cheese, ham and salad dressing. Shape into a ball. Roll in chopped pecans.
Cream margarine and sugar. Add egg and vanilla; beat until smooth. Blend in flour, soda, and salt. Add walnuts and cherries. Form into a roll 2 1/2 inches wide. Wrap in wax paper; chill several hours. Cut into thin slices, about 1/8 inch thick. Place on ungreased baking sheet. Bake in a 400 degree oven for 8-10 minutes until browned.
Combine ingredients. Mix well. Pour into greased loaf pan. May use 1 large loaf or 2 small loaf pans. Bake at 325° for 45 to 60 minutes.
Spread peanut butter evenly over bread. Place banana on one side of bread, roll up and slice jelly roll fashion.
Cook potatoes in boiling water. When soft, rub through strainer, or use 2 cups mashed potatoes. Scald milk with onion; remove onion. Add milk slowly to potatoes, mixing with a whisk or beater. Melt half the butter. Add dry ingredients; stir until well mixed, then stir into hot soup. Boil 1 minute. Add remaining butter; sprinkle with parsley. Serves 6 to 8.
Combine all ingredients in a shallow container. Add meat; turn to coat. Cover and seal. Place in refrigerator for several hours. Turn meat periodically. Grill pork tenderloin for approximately 15 minutes each side with grill covered. Baste during grilling.
Remove skin and cut chicken into small pieces. Fry onion in oil in a pot. When it is nearly half brown, put pieces of chicken in the pot. Add chili powder, salt, cumin seed, ginger and garlic in it. Let it cook about 15 minutes on high heat. When the chicken water is almost dry, then add crushed green pepper and tomatoes. Cook for a little while on medium heat until tomato juice is dry and the chicken is tender.
Saute chicken and mushrooms in oil for 2 to 3 minutes. Add remaining ingredients, except rice, and bring to a full boil. Stir in rice, remove from heat; cover and let stand 5 minutes. Makes 4 servings.
Sift dry ingredients. Add milk and shortening; cut biscuits and arrange in pan. Bake 10 minutes at 450°. Makes 12 large biscuits.
Cook green beans until tender. Melt 2 tablespoons butter; add flour, salt, sugar, onion, sour cream and Swiss cheese until it forms a sauce. Place green beans in bottom of casserole dish. Pour sauce over top. Cover with Pepperidge Farm crumbs. Pour 3/4 cup melted butter over top. Bake at 350° for 30 minutes.
Mix the cheese with melted butter or margarine. Pour the mixture over the pop corn and toss.
Place jello and crushed pineapple in saucepan on medium heat until dissolved. Cool completely. Add the buttermilk, stirring until mixed. Fold in the Cool Whip and pour into flat type casserole or mold. Cool in refrigerator 4 hours or overnight. Nuts can be added if desired. Serve with lettuce leaf as salad. Serves 8.
Cut chicken into small pieces. Add almonds, celery and relish. Mix in desired amount of salad dressing.
Put yogurt in a bowl; add tomato juice, chicken stock and heavy cream. Mix together. Add garlic, salt and mint. Mix again. Add grated egg, shrimp and cucumbers. Chill before serving for 1 to 2 hours. Garnish with hard-boiled eggs (chopped) and chopped fresh mint.
Melt chocolate and shortening together in a saucepan. Remove from stove; stir in the sugar, one egg yolk at a time, vanilla and the flour. Add chopped nuts. Spread the mixture in a shallow pan. Bake in a slow oven at 325° for 45 minutes. Cut into squares while still warm.
Layer cooked chicken in 13 x 9-inch dish. Mix together soup and water. Pour over chicken. Pour peas and carrots over chicken. Mix together flour, milk and butter; pour over vegetables. Pour chicken broth over top. Do not stir. Cook at 350° until top is brown.
Combine in order given. Beat until smooth. Grease and flour cake pan(s). Bake at 375° until done.
In medium saucepan, combine beans, mushroom soup and Ro-Tel. Heat until blended.
Put vegetables and water in saucepan and cook until fork-tender. Do not drain. Set aside. In another saucepan, melt butter. Stir in flour, salt and pepper. Slowly stir in milk. Continue stirring and cooking over medium heat until mixture starts to thicken. Then stir in cheese and continue stirring and cooking until cheese is melted. Pour cheese sauce over undrained vegetables. Add ham and heat until ham is hot. Makes six 1 cup servings.