HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Spray and flour baking sheet with low calorie baking spray. Blend dry ingredients and set aside. In large bowl beat together applesauce, butter and sugar until light and fluffy. Add eggs, one at a time, until combined. Blend flour mixture to form stiff dough; add chips (and nuts). Halve dough to form two, gently-flattened logs about 12 x 2-inches. Sprinkle with confectioners sugar. Bake for 35 minutes or until slightly firm to the touch. Cool briefly for 5 minutes. Transfer to cutting board (save the baking sheets, "biscotti" means twice baked in Italian). Slice diagonally into 3/4 inch slices. Arrange biscotti cut-sides down on baking sheet and bake for 10 minutes or until crisp. Cool on rack; store in airtight container. Re-crisp at 300° for 5 minutes. Makes 2 dozen.
Break vermicelli into small pieces before cooking. Cook until tender in salted water. Drain well. Mix other ingredients and refrigerate overnight. Before serving, cut into small pieces and mix with vermicelli, tomato, onion and green pepper.
Cut and blanch vegetables. Boil macaroni and drain. Prepare dressing. Put together and toss.
Mix the first 3 ingredients and let sit for 1 hour. Beat and add to remaining ingredients. Mix well and put into 2 greased loaf pans and bake at 350° for 35-40 min.
Saute onions and sausage in 2 Tbsp. oil; drain. Add tomatoes, tomato sauce and seasoning. Cover and simmer for 30 minutes. Serve over rice.
Heat chocolate	and coffee (or cognac) in top of double boiler. As soon as water boils, remove top pan from heat. Stir the chocolate mixture until very smooth and glossy.	In medium bowl, mix yolks until thick and pale. Gradually beat in chocolate.
Place roast beef and cheese between two slices of bread. Butter outsides and grill. Season with mayonnaise and horseradish.
Cut biscuits in half. Place in well-greased Bundt pan. Mix sugar and cinnamon together and sprinkle over biscuits. Drizzle margarine over biscuits. Bake at 350° for 30 minutes.
Combine all but popcorn in heavy pan. Cook over medium heat to 220° (full boil). Remove. Let cool. Pour on popcorn. Butter hands and shape into balls.
Use 1/2 part Dijon mustard to 1/4 parts honey and white rice vinegar. Add black pepper and other spices as desired. Mix in large bowl and chill. Serve over salad or as a dip.
Wash cucumbers; slice thinly. Combine cucumbers, onions, green pepper, garlic and salt in a large Dutch oven. Cover with crushed ice. Mix thoroughly and let stand 3 hours. Drain.
Cook and drain mixed vegetables. Add celery, onion and kidney beans. Cook the remaining ingredients until thickened. Cool and mix with the vegetables.
Cut up carrots in slices. Cut up onions in small pieces. Cut up tomatoes; take out seeds (optional). Mash the tomatoes. Cut up beef into pieces. Cut up cabbage in thin slices. Put 2/3 cup of oil in casserole. When hot, put in onions; stir. Put in garlic clove, meat and tomatoes. Cook until all the water is used up, then put in 3 cups of water. Put in tomato sauce, cabbage, carrots, green beans and noodles. Cook 30 minutes or until carrots are tender. Then put in salt and bouillon cubes. Serve on bed of cooked rice.
Saute celery with garlic and mushrooms in butter until tender. Add remaining ingredients. Heat; stir now and then, being careful not to scorch. Serves 6.
In a saucepan, bring milk to simmering point. Add chicken stock, Cheddar cheese and other ingredients, except cornstarch and beer. Simmer until cheese is melted. Make thin cornstarch paste by adding water to cornstarch and use to thicken the soup.
Shred cabbage and vegetables to your liking. Pour dressing over vegetables and mix well. Refrigerate. This recipe keeps well for several days.
Prepare cake mix according to package directions, making two 8-inch layers. When cool, split both layers. Combine sugar, sour cream and coconut. Blend well and chill. Reserve 1 cup for top and sides. Put remainder between layers. Combine reserved cup with Cool Whip; blend until smooth. Frost cake. Seal in airtight container and refrigerate for 3 days before serving.
Place pie filling in casserole. Cover with pineapple and then cake mix sprinkled on top. Melt 2 sticks oleo; pour over top of dry cake mix. Bake at 350° for 50 to 60 minutes. You can add nuts to this cake if desired. Serve with ice cream, Cool Whip or whipped cream.
Dissolve sugars in cream and boil to the thread test (228°), stirring occasionally. Add butter and pecans. Cook until syrup reaches soft ball test. Cool; beat until somewhat thickened but not until it loses its gloss. Drop by tablespoonfuls onto double thickness waxed paper. Candy will flatten into large cakes. Makes 12.
Fry sausage until brown. Drain. Beat egg yolks with milk and gradually add flour. Stir in corn. Add salt and pepper to taste. Beat egg whites until very frothy and stiff. Add to corn mixture. Put sausages in bottom of casserole dish and pour corn mixture over. Bake 45 minutes at 375°.
In a large skillet over medium-high heat, cook meat and onion until meat is browned, stirring constantly. Drain completely. Stir in the rest of the ingredients and serve warm or cold. Great with hamburger buns or crackers.
Soak beans in cold water overnight; drain. Add onion, pepperoni, kale, salt, pepper, vinegar and 10 cups of water. Bring to a boil, then reduce the heat and simmer for 2 to 3 hours. Add potatoes and 1 cup water and cook until potatoes are done.
In large pot put ground beef and all of the above ingredients; add approximately 1 c. water and cook on medium heat for about 1 hour stirring frequently.
Toss all ingredients together; add salt and pepper to taste. Serve with all your Mexican dishes.
Preheat oven to 350°. Spray 8-inch square baking pan with vegetable oil or cooking spray. Put oats in blender and blend for 1 minute. Combine margarine and cocoa in a separate bowl. Add sugar, egg and vanilla. Mix well. Stir in oats, flour and remaining ingredients. Pour into prepared pan. Bake 15 minutes for chewy brownies or 17 minutes for cake-like brownies. Cool and cut into squares.
Cut steak into serving pieces and put in an 8-inch square glass baking dish. Arrange onion and lemon slices over meat. Cream butter and prepared mustard; blend in chili sauce, Worcestershire sauce, chili powder and vegetable juice. Pour mixture over onion and lemon.
Do not prepare pudding. Pour Jell-O as boxed into bowl and combine all ingredients. Mix and chill. Serve.
Cream butter, sugar and eggs. Make paste of cake coloring and cocoa. Add to mixture. Add salt to flour and sift. Add flour and buttermilk; mix well. Add vanilla. Add soda and vinegar. Do not beat, just blend. Bake in 3 (9-inch) pans about 30 minutes at 350°.
Place Oreos in a large Ziploc bag and beat senseless. Place Oreo crumbs into food processor and grind to a powder. Set aside Oreo crumbs. In a food processor cream together margarine and cream cheese, mixing well. Add powdered sugar to cream cheese mixture and mix well. Add milk and continue mixing until completely combined. Add dry pudding mix next and mix well. Add Cool Whip last and fold in until mixture is smooth. In large pan pat 1/2 of the Oreo crumbs in bottom of pan. Spoon cream cheese mixture over Oreos and add remaining Oreo crumbs on top.
Brown sausage	in heavy 4 quart heatproof casserole or ovenproof Dutch oven over medium heat. Stir in celery, onion and carrot; cook 5 minutes, until vegetables are crisp-tender. Add beans, broth and pepper.	Sprinkle bread crumbs on top. Cook 30 minutes. Serve over cooked white rice.
Combine lobsters and butter and let stand 4 hours. Heat cream and milk in double boiler to almost scald. Add to lobster, which is warm. Refrigerate for 4 hours.
Blend all ingredients and chill. Serve with fresh melon balls, strawberries, pineapple chunks, sliced bananas, Red Delicious apple slices and mandarin oranges. Don't forget the toothpicks.
Wash grapes and cut in half. Peel and slice bananas. Mix grapes, bananas, marshmallows and nuts. Add dressing.
Heat oil, vinegar and sugar. Pour over kraut mixture and let set overnight before serving. Refrigerate.
Heat 1 can tomato soup. Dissolve Knox gelatine in cold water. Add gelatine to soup; remove from heat. Beat in cream cheese until well blended. Add mayonnaise. Stir in onion, celery and green pepper, then shrimp or crab. Pour into mold and refrigerate overnight. Garnish with parsley and lemon wedges.
In 1-quart saucepan over medium heat, bring tomato juice, garlic, 3/4 of the combined seasonings and pepper to a boil. Reduce heat to low and simmer mixture 10 minutes, stirring occasionally. On cutting board, pound chicken pieces to about 1/4-inch thickness; set aside.
Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly, and bring to a boil. Remove from heat and puree in a food processor. Add peanut butter and cream, stirring to blend thoroughly. Return to heat until just hot, but do not boil.
In skillet, saute onion, peppers and celery in butter until tender. Stir in tomatoes, broth, mushrooms and seasonings. Bring to a boil; reduce heat. Cover and simmer for 15 to 20 minutes.
In a small bowl, mix mayonnaise, sugar, salt, pepper and vinegar together. In a large bowl, mix cabbage, carrots and onions. Add mayonnaise mixture to the vegetable mixture. Chill and serve.
Mix together. Pour into crust. Cook in a 400° oven for 30 to 35 minutes.
Place ribs in a roaster. Combine remaining ingredients in a bowl and mix. Pour over ribs. Bake in 325° oven for 2 1/2 hours covered.
Mix ham, onion, green pepper and cheese together. Place in flour tortillas. Roll. Mix the milk, eggs, salt and pepper.
Brown pork chops in olive oil in large skillet. Add potatoes, onions and carrots to skillet. In medium bowl, combine undiluted soup and brown sugar. Pour over pork chop mixture, coating all ingredients evenly. Cover and cook on simmer for 30 to 45 minutes (until potatoes and carrots are tender). Stir occasionally. Serves 4.
Mix first 3 ingredients until dissolved. Then add remaining ingredients to first mixture. Will make approximately four gallons. After pouring in punch bowl, add 1 bottle of ginger ale for each gallon of punch. Add food coloring to get the right shade of color. Make 24 hours ahead of time and freeze. Take out of freezer on the morning you plan to serve. Really good.
Slice potatoes thin. Thin out celery soup a little with milk or water. In greased pan, line layer of potatoes. Add soup. Add salt, pepper, cheese and bread crumbs to each layer. Repeat until all ingredients are consumed. Bake in oven at 450° without lid for 1/2 hour. When mixture comes to a boil, lower temperature to 350° until potatoes are done. Place pork chops on top, if desired.
Dump the fruit and juices into bowl. Add pudding. Stir until thickened.
Cream shortening, add sugars and cream. Add eggs, one at a time, and beat. Add water and vanilla. Mix flour, soda, and salt. Add to creamed mixture. Add oatmeal, chocolate chips, and nuts. Bake at 350 degrees for 10-12 minutes.
Blanch cabbage in boiling water for 10 minutes. Drain and cut in wedges, discarding the head parts. Dice the pork and saute in large saucepan for 5 minutes. Dice 2 of the onions and saute in pan for a few minutes. Add cabbage and garlic. Add the broth and the remaining onion studded with the cloves. Stir in caraway seed, salt and pepper. Cover and cook over low heat for 10 minutes. Add potatoes, frankfurters and honey. Cook until potatoes are very tender.
Mix all ingredients and cook in slow cooker for 4 to 5 hours on medium.
Brown ground meat with onion, salt and pepper to taste, oregano and some red pepper. Pour into dish with tomatoes, water and bay leaf. Mix with cooked rice. Push this mixture into top of bell pepper rings. Bake in 350° oven for approximately 45 minutes.
Spoon ice cream into a large punch bowl. Add egg nog and chilled club soda, mixing well. Add a few drops of red food coloring, enough to give punch a pink color, and stir. Serve punch topped with whipped cream. Sprinkle whipped cream with crushed candy and place a small peppermint stick in each cup as a stirring stick.
Brown hamburger meat slowly and drain. Brown sausage slowly and drain. Melt cheese in top of double boiler. Add meat mixture to melted cheese. Add tomatoes and green chillies and garlic salt. Serve warm with chips. Serves 12.
Mix all together. Make 3 layers. Bake at 350° for 25 to 30 minutes. Cut each layer in half.
Cut broccoli in pieces, including stems. Add onions, bacon and cubed/shredded cheese. Set aside.
Cover chicken breasts with kosher salt and black pepper. Saute in olive oil until browned. Put in a 350° oven until chicken is cooked through. Mix remaining ingredients except curry powder. Chop apples to 1/4-inch pieces. Cook sauce until thickened; add curry powder and continue cooking. When chicken is done, top with sauce. Serve.
Butter or grease 9-inch pie dish. Pour in 1/2 cup granulated sugar. Slice in apples, heaped to rim of dish. Mix butter, flour and brown sugar together (will be crumbly). Place on top of apples. Pat firmly. Sprinkle cinnamon on top. Bake at 300° for 1 hour, until topping bubbles. Serve plain or with whipped cream or vanilla ice cream.
Mix cake mix and pudding together. Add oil and water. Add eggs, beating well after each. Add both flavorings. Beat 6 to 7 minutes. Grease Bundt pan well and sprinkle half of nut and sugar mixture in pan (coat all over as if it were flour). Pour half of batter into pan. Sprinkle rest of mixture over batter. Pour in remaining batter. Bake at 375° for 45 minutes. Check to see if done; it may take 55 minutes.
Cream margarine and sugar in large bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, soda and salt. Blend into creamed mixture. Stir in nuts. Drop by teaspoons onto an ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Cookies will be soft. Cool on cookie sheet about 1 minute; remove to rack to cool completely.
Wash cucumbers and slice thin. Combine in a glass bowl with onions, sliced thin. Add salt and let stand 2 hours. Pour in colander and let drain. In an 8 to 10-quart pan, combine vinegar and rest of the ingredients. Bring to boil; add cucumbers and onions. Simmer for 2 minutes. Pack hot in hot jars. Seal. Makes 4 to 5 pints.
Boil potatoes with skin, then peel potatoes and cube them. Mix all ingredients with potatoes. Serve on a platter of lettuce.
Mix first 4 ingredients with beater until creamy. Put in bowl. Shred lettuce, chop tomatoes, shred sharp cheese and chop the black olives. Layer these on top of dip in listed order. Serve with nacho chips.
Slice pickle thin. Add 3 or 4 slices onion, 2 pieces celery and 2 heads of dill per jar. Place pickles in jars. Add onion, celery and dill on top each jar. Cover with brine. Process 5 minutes.
In very large bowl, add butter, sugars and vanilla. Beat until creamy; add eggs and beat well. Sift in dry ingredients. Stir in chocolate chips and nuts. Drop by rounded tablespoonful onto greased cookie sheet. Bake 11 minutes at 375°. Yield: Approximately 15 dozen.
Put cubed bread in pan sprayed with Pam. Next, add cooked and drained sausage. Mix cheese, eggs, milk, mustard and soup together; pour over sausage. Cover and refrigerate overnight. Bake at 350° for 1 hour.
Wash and soak beans overnight; drain. Cover with water and bring to a boil. Boil 30 minutes. Drain and add water again to make 8 quart pot about 3/4 full. Add onions and ham. Cook slowly at least two hours. Season with salt and pepper. Mash some of the beans before serving.
Scald milk. Cool. Mix beaten egg, flour, sugar, salt and cocoa (melted in hot water). Cook in double boiler until creamy. Cool. Add flavoring and beat with beater.
Mix first 4 ingredients together and shape into 10 to 12 balls. Mix the next four ingredients together and bring to a boil. Pour over meat balls and bake at 350°.
In small bowl, mix water, soy sauce, cornstarch, bouillon and ginger; set aside. In large skillet, over medium-high heat, cook shrimp, peppers and water chestnuts in margarine for 2 to 3 minutes, stirring occasionally. Stir in green onions and cornstarch mixture; heat to a boil. Reduce heat to low; cover and cook 10 minutes or until shrimp is done. Serve hot. I usually serve with rice.
Combine the first 6 ingredients. Add the cinnamon, allspice and salt. Place mixture in a greased dish. Bake at 350° for 1 1/2 hours.
In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices and the zests. Cook the mixture over moderately low heat, whisking, until the sugar is dissolved. Add the butter, cook the mixture over low heat, whisking, for 10-12 minutes, or until it registers 160° on a candy thermometer. Transfer to glass jars.
In a 2-quart micro-proof dish, stir together milk and cornstarch until cornstarch dissolves completely. Stir in sugar, Sweet One, cocoa and salt. Cook at 100% power (High), stirring several times, for 6 minutes or until thickened. Stir in margarine and vanilla. Pour into individual serving dishes and cover with plastic wrap. Refrigerate. Makes 5 (1/2-cup) servings. Calories: 125 per serving. Calories saved: 245 per serving.
Blend condensed milk, juice and rind. Add egg yolks; mix well and pour into baked pie shell. Beat egg whites until stiff. Gradually add 4 tablespoons sugar, beating constantly. Swirl meringue on top of filling. Bake for 20 minutes at 350°.
Mix and roll Bisquick as directed for biscuits. Roll out sausage between 2 pieces of aluminum foil or Saran Wrap to approximately same size as rolled biscuit dough. Turn sausage onto dough and roll end to end. Wrap roll in aluminum foil and chill several hours or overnight. Slice into 1/4-inch slices and place on cookie sheet (sprayed with Pam). Bake at 400° for 12 to 15 minutes. Great as a breakfast food or party appetizer.
Mix all ingredients except margarine and put in a 9 x 13-inch pan. Melt margarine and mix with 2 cups corn flakes. Bake for 1 hour at 350°.
Preheat oven to 350°. Saute ground beef with onion. Add garlic salt and the next five ingredients. Mix well. In a 3-quart loaf pan or a 9 x 13-inch pan, alternate layers of tortillas and meat mixture, ending with meat mixture. Cover with foil and bake for 35 minutes. Remove cover and add cheese. Return to oven until cheese is melted.
Beat until stiff and fold into the pumpkin mixture. Pour over the cooled baked cheese cake layer. Let stand until firm and then top with a small carton Cool Whip or a package Dream Whip, prepared according to package directions. Refrigerate.
Fry sausage, onion and celery. Break toast into mixing bowl. Add meat mixture, sage, soup, salt, pepper and eggs. Mix. Add hot water as needed to moisten. Bake until set, about 45 minutes at 375°.
Heat all ingredients over medium heat on stove. Stir while cooking until play dough is stiff. Knead and cool. Store in airtight container. Great for all ages! Dries fast on carpets for easy pick up! Doesn't matter if the children get some in their mouths; it's edible!!
Melt butter in large skillet. Add and brown ground beef and onion. Pour noodles in boiling water to cover and let cook until almost dry. Add tomatoes, spices and tomato sauce. Simmer for 1 1/2 hours. Add olive oil and simmer. Layer noodles and sauce in casserole dish. Top with cheese and serve hot.
Preheat oven to 250°. Break garlic head into cloves. Leave the inner skins on the cloves. Put garlic in small ovenproof dish and add the olive oil, thyme and bay leaf. Season lightly with salt and pepper.
Combine first 4 ingredients in a large bowl. Just before serving, pour dressing over salad and toss. Yields 4 to 6 servings.
Sift powdered sugar and flour together. Beat egg whites, cream of tartar, vanilla and almond until peaks form. Gradually add sugar. Continue beating until stiff peaks form. Fold in flour mixture slowly. Spoon into two 9-inch round cake pans. Bake at 350° for 30 to 40 minutes. Beat whipping cream, sugar and vanilla until stiff peaks form. (Chill bowl, whipping cream and beaters first.) Place 1 cake layer on plate. Spread top with half cream and half of fruit. Place next layer on top and spread with remaining cream, then decorate with remaining fruit. Refrigerate until served.
Cook macaroni or noodles until tender and drain. Mix soup, milk and salt; heat, stirring constantly. Add cheese; stir until melted. Add remaining ingredients; pour into 2-quart casserole and top with crumbs. Bake uncovered at 400° for 20 minutes.
Preheat oven 400°. Mix flour and whipping cream. Pour on floured wax paper. Knead and roll until 1/2-inch thick. Cook in preheated oven until golden brown.
Bring peas, salt and water to a boil. Boil covered for 5 minutes. Remove from heat. Stir in rice and cover tightly. Let stand until cool. Stir in remaining ingredients. Cover and chill. Makes 5 cups.
Cream together margarine, powdered sugar, Cool Whip and cream cheese. Mix together pudding and milk. Mix this with the creamed mixture. Crush cookies in blender. Put half of cookies in 9 x 13-inch pan. Pour the mixture over the cookies. Cover with remaining cookie crumbs. Freeze 12 hours and put in refrigerator to thaw.
Boil chicken 1 hour; remove chicken from bones. Lay in bottom of casserole dish.
Drain clams, reserving 3/4 cup liquid; set aside. In medium skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat. Stir in clam liquid, parsley and salt; bring to boil. Reduce heat; simmer uncovered for 10 minutes. Add clams; simmer 3 minutes. Serve hot over spaghetti. Serves 3 or 4.
Mix all together. Pour into unbaked pie crust. Bake at 350° for 45 minutes.
Cook rice in water as directed on package. Let cool. Brown bacon in skillet until crisp. Beat eggs in bowl; scramble in small amount of bacon grease. Add bacon and eggs to rice. Mix well. Add chopped onion; mix well. Add soy sauce; mix well. Cook in nonstick pan for about 15 minutes. You may use any leftovers: pork, ham or beef.
Bring Coca-Cola, margarine, cocoa and oil to a boil. Pour over a mixture of the sugar and flour. Add remaining ingredients. Pour into ungreased 13 x 9 x 2-inch pan. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Combine pecans, cinnamon and 4 teaspoons sugar; set aside. Cream butter; gradually add 2 cups sugar, beating until light and fluffy. Beat in eggs, one at a time. Fold in vanilla, almond and sour cream. Sift flour with salt and baking powder. Fold into mixture. Place about 1/3 batter into a well-greased and floured Bundt pan or tube pan. Sprinkle with 3/4 of the pecan mixture. Spoon in remaining batter and sprinkle with remaining pecan mix. Bake about 65 minutes. Cool on rack for 20 minutes before turning out on plate.
Blend first three ingredients well, then add pineapple and rest. Blend well. Freeze. Un-freeze to serve. Can be refrozen.
Cook broccoli, drain and chop fine. Saute onion and celery in butter; stir in soup and Cheez Whiz. Add cooked rice and broccoli. Put in casserole and sprinkle with bread crumbs and paprika. For best results, prepare a day ahead and refrigerate. Bake at 350° for 30 minutes, or until hot and bubbly.
Preheat oven to 350°. Grease baking sheets. Combine cake mix, peanut butter, eggs and milk in a large bowl; mix at low speed with electric mixer until blended. Stir in Reese's Pieces or peanut butter chips. Drop by slightly rounded tablespoonfuls onto baking sheet. Bake for 7 to 9 minutes, or until lightly browned. Cool 2 minutes on baking sheet; remove to cooling rack. Yields 3 1/2 dozen cookies.
Preheat oven to 350°. Mix all ingredients and pour into large 13 x 9 pan. Bake at 350° for 40 minutes or until done.
Brown ground beef with onion. Season with salt, pepper and garlic powder. Drain and place in bottom of casserole dish. Cover with double layer of corn tortillas, torn into small pieces. Add more onion, if desired. Cover with grated cheese. Mix soup with tomatoes and pour over cheese. Sprinkle with more cheese. Bake for 45 minutes at 350°. Can be cooked in microwave until mixture is hot and bubbly.
Bring broth to a boil. Simmer vegetables 10 to 15 minutes. Add beaten eggs and stir until eggs are cooked and stringy. Garnish with chopped green onions and a few drops of soy sauce and sesame oil.