HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta to desired texture, (a little firm is best). Cool five minutes. While pasta is cooking, cut peppers in half, roast in oven with skin side up. When browned, skin and chop, put in large bowl. Chop olives, mince garlic, add anchovies (chopped to size). Add washed and cleaned spinach, pour olive oil over this to wilt. Mix all ingredients, feta cheese is added as last ingredient. Top with capers for garnish, optional.
Place pork chops on greased pan. Sprinkle half of brown sugar on pork chops and half of the cooking sherry on top of that. Bake in oven at 350° for about 20 minutes. Then turn them over and put the rest of the brown sugar and cooking sherry on top and cook for 15 more minutes. Serves 4 to 6.
Mix all together and place in baking pan. Bake in oven at 400° for 20 minutes.
Stir all ingredients together. Spoon into 6-muffin tin. Bake at 450° for 10 minutes.
Crush 1/3 to 2/3 package of Oreos in a 9 x 13-inch pan. Melt butter and add to crushed Oreos to form crust. Blend vanilla pudding mix, powdered sugar, milk, cream cheese and Cool Whip. Add to crust and sprinkle crushed Oreos on top. Chill.
Brown hamburger and onions. Drain. Crush enough tortilla chips to cover bottom of 13 X 9 baking dish. Spread meat mixture over chips. Pour Ro-tel tomatoes and chiles evenly over meat. Sprinkle with grated cheese. Spread celery soup over cheese. Sprinkle top with grated cheese, crushed tortilla chips and black olives. Bake at 350° for 25 minutes. Serve with tossed salad, tortilla chips and salsa.
In a large bowl combine Knox gelatine and jello. Add boiling water and stir until dissolved. Stir in cream quickly and pour into shallow 9 x 9-inch pan and chill in refrigerator. Cut in 1-inch squares.
Spray a 13 x 9-inch glass baking dish with vegetable spray. Pat one can crescent rolls into bottom, removing seams and perforations. With mixer, mix the rest of ingredients until smooth. Pour over bottom crust.
Skin breasts, dry and salt.	Brown in skillet in the margarine.	Remove to greased baking pan when browned. To the skillet add almonds, chestnuts, mushrooms and onion flakes and saute. Add soup and water (or wine); blend. Pour over the chicken breasts. Cover and bake	at 375° for 1 1/4 to 1 1/2 hours. Uncover last 20 minutes. Serve with rice.
Prepare jello as directed, set aside to cool but don't allow to harden. In a separate bowl, stir remaining ingredients, except whipped cream. Slowly pour jello into these ingredients, stirring well. Fold in 1 c whipped cream. Put in a square 9-inch glass dish and refrigerate.
Cream butter. Add flour, vanilla and nuts. Roll in ball; put on cookie sheet. Bake at 250° for 40 minutes. Roll in powdered sugar while hot. Makes about 50 cookies.
Cook macaroni according to directions on package; drain well. Rinse with cold water to cool quickly; drain well. Combine salad dressing and mustard in a large bowl. Add macaroni, ham, onion, celery, relish, salt and pepper; toss lightly until well blended. Chill.
Combine sugar, milk, cocoa, margarine and peanut butter. Boil 1 minute. Add rest of ingredients. Stir until blended. Drop by teaspoon onto waxed paper and let cool.
Combine corn meal and cold water. Add scalded milk and cook over boiling water until thickened (about 5 minutes). Stir occasionally. Combine egg yolks, salt, baking powder and melted shortening or salad oil. Add to corn meal mixture and mix well. Beat egg whites until stiff, but not dry. Fold into batter.
Mix butter or margarine, sugar, eggs and vanilla. Sift together dry ingredients. Mix butter and dry mixtures together. Chill dough. Roll into 1-inch balls. Roll top of ball into colored sprinkles and remainder of balls into 1/2 and 1/2 cinnamon and sugar mixture. Place sprinkle side up 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Remove from pan and cool on wire rack.
Take hamburger; make into small balls; brown and drain off grease. In crock-pot, put layer of hamburger balls, cut up boiled potatoes and 1/2 can peas and carrots. Add another layer of hamburger balls and potatoes. Add the rest of the peas and carrots. Dilute tomato soup with 1/4 can water. Pour over all. Can add minced onion, salt and pepper to taste. Heat on low for 5 to 6 hours.
Combine potatoes, bouillon cubes, and onion in a large pot. Cover with water and cook until tender. Add butter, sour cream, velveeta, and green onions. Simmer and stir until thick.
Mix mayonnaise, flour, eggs and milk until well blended. Add crab meat, green onions and cheese. Pour into 8 or 9-inch pie crust. Bake at 350° for about 45 minutes. Serve warm. Even better warmed the next day.
In skillet, melt butter or margarine. Blend in mustard, then the corn syrup. Slash each frankfurter diagonally in 3 places. Add franks in skillet with apple mixture. Cover and simmer over low heat for 10 to 15 minutes or until apples are tender and hot. Turn apples and franks once during cooking to glaze.
Mix all ingredients, except nuts, together and form into ball. Roll in pecans. Refrigerate until ready to serve.
Melt butter and remove from heat; add milk and sugar, stirring until fondant is easy to work. Chill. Drain cherries letting dry for 1 hour. Take a small amount of fondant pressing in palm until you have a circle large enough to envelope one cherry. Work it smooth and place on wax paper; chill. Place a toothpick in each covered cherry. In a double boiler, melt chips and wax. Dip cherries once then again and remove toothpick sealing hole with a quick dip into the surface of the chocolate. Keep cherries in airtight container for a few weeks so fondant will turn to syrup. This recipe came from my first Richland, Washington, neighbor, Jeanette Stanley.
Drain liquid from salmon into measuring cup. Flake salmon and combine with salmon liquid and water. Add remaining ingredients. Mix together and spoon into 6 greased custard cups. Bake at 350° for 35 minutes. Unmold onto platter. Combine 3 or 4 tablespoons milk with remaining soup. Heat and spoon over salmon. Garnish with parsley.
In mixing bowl, cream butter and sugar. Add egg and orange juice and beat well. In separate bowl, combine flour, baking powder, soda and salt. Add 1/3 of flour mixture and beat until smooth. Mix in remaining flour mixture and the pineapple with juice. Stir in raisins and nuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour until done.
Grease and flour two loaf pans. Beat eggs lightly in large bowl. Stir in oil, sugar, zucchini, pineapple and vanilla. Sift flour, baking powder, soda, cinnamon, nutmeg and salt together. Stir into egg mixture until well blended. Stir in raisins and nuts. Pour into 2 well-greased and floured loaf pans. Bake at 350° for approximately 1 hour. Cool in pans 10 minutes. Remove from pans and cool completely. Ice with caramel frosting.
Mix all dry ingredients, using a very large bowl. Add oil, eggs, buttermilk and raisins. Blend together very well. Put dough in covered container in refrigerator, and use as needed. It will keep at least six weeks, the longer, the better.
Beat eggs and sugar together, add butter, beat until creamy. Add milk and flour alternately. Mix well. Divide batter into halves. Leave one half plain. To other half add raisins, cinnamon, cloves, and nuts. Mix well. Makes 4 8 inch layers. Makes 2 light layers and 2 dark layers. Bake at 350° until toothpick inserted in center comes out clean. Turn out on wire rack to cool.
Melt shortening. Let cool. Add sugar, egg and molasses; mix. Add dry ingredients and mix. Bake at 375° for 8 to 10 minutes on greased cookie sheet.
Arrange kiwi slices in overlapping circles in a shallow dish. Place 1/2 of strawberries, cut side out, around edge of dish to form a border. Arrange remaining strawberries in a flower-petal pattern in center of plate. Combine lime juice and fructose and pour over fruit, cover and chill until served. Makes 4 servings; 74 calories and 0 fat.
Sift dry ingredients together. Cut shortening into dry ingredients, then mix in buttermilk. Mix in flour and cut into desired size for biscuits. Bake in 425° oven for 12 to 15 minutes.
Pare carrots. Cut into 4-inch strips. Place in large saucepan with enough salted water to cover. Cook 7 minutes or until tender. Drain.
Combine sugar, water, corn syrup and salt in a 2-quart casserole; cover. Microwave at High 5 minutes. Stir well. Microwave uncovered at High until a hard ball stage, 4 to 6 minutes. Cool 3 to 4 minutes.
Mix cheeses, deviled ham and garlic powder with mixer. Roll in ball and shape into two small logs about 6-inches long. Roll in nuts and chili powder.
Preheat oven to 400 degrees. In a large bowl dissolve yeast in 1 cup of hot water. Mix together the remaining 1 cup water, shortening, sugar, and egg. Add flour 1 cup at a time, mixing after each addition. Spoon into greased muffin pan and bake for 20 minutes.
Saute onions and celery in skillet. Break up cornbread and mix with bread crumbs. Add mint and salt to bread mix. Add hot fish stock. Rub fish down with olive oil and stuff with bread mixture. Bake in 325° oven until brown.
Combine meat, rice, onion, salt and pepper. Form into balls. Mix soup and water in pan. Drop meat balls in pan. Cover and cook until rice is done, approximately 30 minutes.
Place first 5 ingredients in a large roaster pan and mix all but pretzels. Then melt margarine and seasonings together in a saucepan. After this has been melted and mixed together, pour over first mixture of breakfast cereal and peanuts and stir well. Then place in oven set at 250° and allow it to remain an hour. Add pretzels for the last half hour of heating.
Beat together the powdered sugar, milk and vanilla. Melt in double boiler the butter and chocolate. Combine all ingredients and beat well. Spread on cake and/or use to decorate cake.
Mix all ingredients and drop by teaspoon onto cookie sheet. Bake 10 to 12 minutes at 375°.
Place pears, cut side down, in microwave dish. Mix cranberry juice and cinnamon. Spoon over pears. Microwave 9 to 10 minutes on High or if using canned pears, microwave 2 1/2 to 3 1/2 minutes. Spoon sauce over pears.
Cut meat across the grain into thin strips. Melt 1/4 cup of butter in large skillet. Stir in and cook mushrooms in butter for 5 minutes. Remove the mushrooms.
Combine all ingredients. Bring to a boil and simmer for 5 minutes. Remove from heat. Ready to use. Sauce is excellent on beef, chicken, spareribs. May be stored in refrigerator 2 to 3 weeks. Makes 2 1/2 cups.
Arrange in alternate layers in a 1 1/2-quart casserole, potatoes and your choice of meat. Melt in saucepan the butter. Remove from heat and blend in flour, salt, pepper and dry mustard. Stir in slowly the milk. Bring to a boil over direct heat, stirring constantly. Boil for 1 minute, then remove from heat. Fold in parsley, cheese and onion.
Mix milk and cream cheese until blended. Add confectioners sugar and mix until blended. Add maple flavor to taste and nuts, coconut or cocoa cherry flavor. Refrigerate until solid and then dip in chocolate.
Combine dry ingredients; set aside. Combine butter, sugar, brown sugar and vanilla. Beat in eggs. Add flour mixture. Stir in chocolate chips. Spoon on cookie sheet. Cook at 350° for 9 to 11 minutes. Eat!
Brown the ground beef and onion (if used). Stir soup into browned beef and heat well. Put layer of sliced potatoes in casserole dish, then the meat-soup mixture, then more sliced potatoes. Pour some milk over top to add moisture. Bake in 350° oven until done, about 1 hour.
Mix carrots with sugar and salt. Let stand 1 hour. Put in colander or large strainer. Add celery and raisins. Mix together. Stir in mayonnaise and mix well. Let stand over sink 15 - 20 minutes. Also good to add a small can of crushed pineapple, drained. Put in bowl, cover and refrigerate.
Mix all dry ingredients and sift into a mixing bowl. Add eggs, oil, applesauce and brown sugar. Beat only until well mixed. Add floured raisins with spoon. You may also add 1/2 cup chopped pecans. Pour into a greased and floured 9 x 5-inch loaf pan. Bake at 350° for about an hour.
Combine first 6 ingredients in a heavy-duty Ziploc plastic bag. Add fish; seal bag and turn gently to coat. Place fish on baking sheet coated with cooking spray. Bake on bottom rack of oven at 400° for 10 minutes on each side. Reduce heat to 350° and bake 5 minutes or until crust is golden and fish flakes easily when tested with fork.
Mix together all ingredients. Into greased and floured Bundt pan, place batter. Bake at 300° for 75 minutes. Sprinkle powdered sugar on top of cake after turning out from pan.
Mix crackers and butter together in bottom of 9 x 13 pan and bake at 350° for 15 minutes. Combine pudding mix, milk and ice cream. Pour over the warm cracker mixture. Add a layer of whipped topping and sprinkle with toasted coconut. Chill and serve.
Preheat oven to 300°. Beat egg white with water into a froth. In a large zip closure plastic bag, combine sugar, salt and cinnamon. Dip pecans in the egg white. Place coated pecans in the bag containing the sugar mixture and shake, coating them well. Place on a well-greased shallow baking sheet. Bake for 40 minutes or until egg white is dry. Stir every 10 minutes. Cool on waxed paper.
Chop up tomato, green onions, green pepper and cucumber. Add to drained Shoe Peg corn. Stir in mayonnaise and black pepper. Place in glass bowl and refrigerate until chilled.
Place cooked hamburger meat in a 2-quart casserole dish. Add 1/2 cup grated cheese, onion and soup mixed with milk. Corn niblets or cooked green beans may be added for variety. Cover with frozen Tater Tots. Bake at 350° for 1 hour.
Cook cabbage in boiling water seasoned with salt and sugar for 4 minutes. Drain very well and place in buttered 2-quart flat casserole. Make a cream sauce with butter (oleo), flour and milk. Pour over the cabbage. Sprinkle buttered cracker crumbs on top. Bake at 325° for 45 minutes. Serves 4 to 6.
Season chicken with salt and pepper to taste. Dip chicken pieces into milk. Coat with flour. Dip into egg; coat again with flour. Fry chicken in 350° deep fat for about 20 to 30 minutes or until browned and tender. Drain on absorbent paper; serve immediately. Yields 4 to 5 servings.
Put all ingredients in a pan. Heat to boiling. Cover and let stand about 30 minutes. Then boil gently until split peas or lentils are tender. Add a little broth or water if needed. Makes about 2 servings, 1 cup each.
Drain liquid. Mix ingredients. Mix well. Spoon into hot grease about 350° or medium-low until lightly brown. Drain on paper towel.
Mix together and bake in a prepared casserole dish at 400° for 25 minutes.
Fry bacon and crumble. In 2 tablespoons bacon fat, cook onions until soft. Stir in rice. Mash tomatoes very well. Add water, curry powder, salt, red pepper sauce and cayenne. Mix well. Add to rice along with green pepper and celery. Cover and cook on low for 10 minutes. Spoon into 1 1/2-quart casserole. Cover; bake at 350° for 40 minutes. Stir occasionally, but quickly to keep moisture from escaping. Serve topped with bacon.
Place rice in at least a 3-quart casserole. Add boiling water and salt; set aside. Brown meat in 2 tablespoons oil. Add onion, celery and green pepper. Cook until tender. Mix pimento, soup and soy sauce. Mix with rice and blend gently. Cover and bake at 350° for about 1 1/2 hours or until meat and rice are tender. Remove cover the last 15 minutes if a brown surface is desired.
Add gelatine to cold water; stir until dissolved. Add hot water and stir. Add lemon juice, onion, salt and pepper. Let cool while grinding up eggs. Add mixture and mayonnaise to eggs. Pour in dish or mold and chill.
Sift flour, soda and salt together. Add sugar to beaten eggs. Gradually add flour and undrained pineapple. Pour in a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Cook chicken 1 to 2 days ahead. Save all broth. Remove all fat from broth and pour into large covered pan. Bring to boil; add all ingredients and boil 15 minutes on low to medium heat. Will serve 2 to 3 people.
Preheat oven to 350°. Cream margarine and sugar. Add peanut butter and bananas. Sift dry ingredients into a separate bowl and slowly add the creamy mixture, blend until all ingredients are mixed well. Add sunflower seeds. Drop onto a greased cookie sheet. Bake 10 to 12 minutes. Makes 48 medium cookies.
Place butter in 8 x 10 x 2-inch pan. Place in warm oven to melt butter. In a bowl, sift flour, sugar, baking powder and salt. Stir in milk and blend until smooth. Put in pan over melted butter. Spread with fruit. Bake at 375° for 40 minutes.
Combine eggs, onions, broccoli and melted margarine. Add muffin mix and cottage cheese. Mix well. Bake in a well-greased pan at 425° until done. Cut in squares.
Bring pineapple to a boil. Fold in jello. Let cool. Add buttermilk, Cool Whip and pecans. Pour in mold and refrigerate.
In a 2-quart shallow baking dish, arrange 18 Ritz crackers in 3 long rows. Combine spinach and 2 cups grated cheese; sprinkle half of mixture over crackers. Repeat layers. Top with remaining cheese.
Cook potatoes in jackets; cool and peel. Then dice. Mix in remaining ingredients. Good as leftovers.
Cream together the first 3 ingredients. Sift together the next 4 ingredients. Add the sifted items alternately with the other ingredients.
Season chuck roast with pepper and brown on both sides in hot shortening. Add onions and saute. Add beef broth and can of tomato sauce. Cover pot and simmer until beef is tender. Serve with noodles or pasta shells.
Mix all ingredients together. Roll into balls. Bake at 350° for 20 to 25 minutes.
Boil to soft ball stage the Karo, water, sugar, salt, cocoa and peanuts. Add vanilla and red food coloring. Stir until loss of gloss. Drop by teaspoon on buttered wax paper.
Melt butter and blend in flour. Add milk and salt. Cook over medium heat until slightly thickened, stirring constantly.
In saucepan, combine sugar, cornstarch and nutmeg. Gradually stir in boiling water. Cook and stir until mixture thickens and boils. Cook 2 minutes more. Add fresh blueberries; return to boiling. Remove from heat. Stir in lemon juice; cool. Makes 3 cups. Serve over pancakes or ice cream. May be doubled.
Put pineapple and sugar on stove and bring to boil. Add Jell-O and let cool. Add sour cream and Cool Whip. Freeze. Take out of freezer about 20 minutes before serving. Cut into squares. Use 9 x 9-inch pan.
Prepare the mashed potatoes. Beat egg yolks into the potatoes. Add the cheese, onion, green pepper and celery salt. Whip egg whites into peaks and fold into potatoes. Spoon into buttered casserole dish, 1/2-quart size. Bake at 375° for 25 minutes. Makes 4 servings.
Beat yolks well; add milk and sugar. Beat again. Add vanilla, salt and fruit. Pour into 1 gallon (3/4 full) ice cream can. Crank and eat!
Cook hamburger on top of stove. Add onion, cut in small pieces. Add tomatoes, salt and pepper. Put in casserole dish and bake about 20 minutes in a 350° oven. Cover with narrow strips of buttered bread, buttered side up. Bake until golden brown.
Heat oven to 350°. In a large bowl combine cream cheese and sugar; beat well. Blend in cocoa; add eggs and vanilla. Blend well. Blend in whipping cream. Pour into crust. Bake at 350° for 35 minutes. (Center will be soft but will set upon cooling.) Makes 6 to 8 servings.
Sift together dry ingredients in large bowl. In small bowl, combine egg, milk and corn. Add to dry ingredients. Mix until moistened. Do not overmix. Add flour or milk as needed to make batter stiff enough to drop into hot oil. Drop batter from tablespoon into deep fryer (375°). Fry until golden brown, about 3 to 4 minutes. Drain on paper towels. Sprinkle generously with powdered sugar.
Cook bacon; drain, reserving drippings. Crumble and set aside. Cook onion and green pepper in 2 tbsp of the bacon drippings just till tender. Add soup, milk, and salt; heat to boiling. Drain tuna and break in chunks; stir into soup mixture with half the crumbled bacon. Heat through. Dash with paprika, if desired. Garnish with remaining bacon. Serves 4
Saute onion in margarine; add all ingredients and mix. Place in casserole dish; cover and bake at 350° for 30 minutes.
Crush cookies to fine crumbs. Reserve 3/4 cup for topping. Melt margarine and mix with crumbs. Press into 9 x 13-inch pan. Spread softened ice cream over crumbs. Freeze until firm. Next, spread chocolate topping over ice cream. Freeze for 30 minutes. Next, spread Cool Whip over chocolate topping and then sprinkle reserved crumbs on top. Freeze until ready to serve.
In a bowl, mix together first seven ingredients until creamy. Form into 1-inch balls. Roll in cheese. Cover and refrigerate until serving.
Mix all together. Cook 30 to 45 minutes. If using frozen corn, simmer first, then drain.
In a saucepan, combine soup, milk, olives and chilies together. Let it cook for about 20 minutes over medium to low flame.
Brown and drain sausage. Slice zucchini lengthwise. Scrape out seeds to make a boat. Fill with sausage and pour tomato sauce over top. Bake at 350° for 40 to 45 minutes. Sprinkle with cheese and return to oven until cheese is melted.
Line a 9 x 13-inch pan with waxed paper; spray with Pam. Mix the first 5 ingredients; pour into the prepared pan. Sprinkle the dry cake mix, chopped walnuts and melted margarine on top of the pumpkin mixture. Bake at 350° for 60 minutes. Remove from oven. Wait 10 minutes and turn out onto a serving plate. Remove waxed paper.
Wash potatoes. Bake at 400° for one hour. Let cool. Cut in half lengthwise and scoop out pulp. Melt butter in heavy saucepan; add flour, stirring until smooth. Cook one minute stirring constantly. Gradually add milk and cook over medium heat stirring until thickened and bubbly.
Wash apricots. Soak in water to cover overnight. Next day, add sugar and cook until apricots are mushy. Cool and spoon into individual dishes. Serve with sweetened whipped cream or half and half.
Place sour cream and cottage cheese in food processor or blender. Process until smooth. Stir in remaining ingredients. Chill. Serve with vegetables or crackers. Makes 3 cups.
Mix shortening, sugar and eggs together. Stir dry ingredients together and add to first mixture with sweet milk slowly. Beat well; add nuts and fold in cherries, use juice also. Bake for 40 minutes at 350°. Makes 3 layers.
Cook noodles and cook peas and carrots according to directions on package. Combine noodles, peas and carrots, chicken, celery and 3/4 of the cheese. Combine soup, milk and seasonings. Mix all together, adding 3/4 can of onions. Mix gently. Bake at 350° for 35 minutes.
Boil potatoes in jackets. Store overnight in a plastic bag. Peel and shred in a large greased bowl. Bake at 350° for 45 minutes or until top brown.
Mix all ingredients together. Pour into an 8-inch square pan. Bake 30 to 35 minutes at 350°.
Chop beef into very small pieces. Combine with other ingredients. Form into ball and refrigerate overnight. Roll in chopped pecans before serving.
Mix well with wire whisk. Cook in microwave on full power, stirring often, until boils and thickens. Cool completely. Add 8 oz. lite Cool Whip (there is a small amount of sugar). Mix well. Pour into reduced fat graham cracker crust and chill. Serve with a dollop of Cool Whip on top.
Take a pork roast and rub it with garlic, worcestershire sauce and/or sherry. Slow cook it in a smoker with hickory chips. Or, if you don't have a smoker, roast it in the oven at 350° until it is falling apart tender. Remove the roast from the oven and shred it apart in the roasting pan. Put the roasting pan on your charcoal or gas grill with some hickory chips and let it soak in the smoke, stirring it occasionally to let the smoke come into contact with as much of the meat as possible. This won't take more than 30 minutes. Then take it back to your kitchen and mix in plenty of Carolina Gold Barbecue Sauce. Get it nice and juicy! If this is too complicated, you can simply boil the pork roast in a big pot with some garlic, onion and a dash of Worcestershire sauce and/or sherry. Cook it until it's falling apart, then shred it and mix in "The Sauce."
Saute potatoes, onions and meats until done. Add remaining ingredients and let simmer slowly for 10 minutes. Serve hot biscuits and green salad.
Partially thaw frozen raspberries. In bowl, stir together flour, bran, sugar, baking powder and salt. Make a well in the center of mixture.