HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil 1 minute. Let cool 10 minutes and beat until spreading consistency. Spread on baked brownies.
Cut tops off each pepper; remove seeds. Cook peppers in boiling salt water to cover for 5 minutes; drain. Combine pork, onion and garlic in a skillet. Cook until pork is browned. Drain and cool. Add salt, paprika, pepper, rice and egg to pork mixture; mix well. Combine tomato paste and water. Add 1 cup to pork mixture. Stuff peppers with pork mixture and place in a shallow pan. Put remaining tomato mixture over peppers. Bake at 325° for 25 to 30 minutes. Garnish with parsley, if desired.
In a large bowl with electric mixer at medium speed, beat butter and sugar about 1 minute until blended and sugar is free of lumps. Add remaining ingredients, reserving 1 tablespoon oats; beat about 1 minute just until batter is smooth. Spoon batter into 12 greased 2 1/2-inch muffin pan cups; sprinkle with reserved oats. Bake at 375° for 15 to 20 minutes until golden brown.
Mix sugar and milk; bring to a boil and boil for 10 minutes. While still boiling, add the peanut butter and margarine. Stir and cool in cold water until it starts to thicken. Drop rapidly onto wax paper.
Mix all the ingredients well. Pour into buttered casserole dish. Bake at 350° for 35 to 40 minutes.
Melt chocolate in double boiler or in microwave; add sweetened condensed milk and nuts. Stir to mix well. Pour into buttered 9 x 13-inch buttered baking dish (or use smaller for thicker fudge). Let cool. Will take several hours for fudge to set. Cut into squares.
Bring water to a boil. Stir in rice and salt. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all water is absorbed, about 5 minutes. Transfer to bowl. Cover and chill. Add mushrooms, celery and green onions to rice. Mix well.
Place Veg-All, kidney beans, whole corn, celery, green pepper and onion in bowl. Combine flour, sugar, vinegar and mustard. In a saucepan, cook until the mixture thickens. Set aside to cool. When cool, pour it over vegetables and mix.
Boil 5 minutes. Let stand 30 minutes. Warm up. Add 3 tablespoons butter, then eat.
Place the yogurt, milk, grape juice concentrate and lemon juice in a blender container. Blend until smooth. Serve immediately.
Trim all fat and skin off shoulder that you can. Place in a slow cooker with half bottle of vinegar and 1/8 bottle of hot sauce. Let cook on low overnight, or about 8 hours. Drain all juice and put other half bottle of vinegar and 1/8 bottle of hot sauce. Cook about 4 hours or until you are ready to eat.
Shred and cook cabbage for 10 to 15 minutes; drain. Saute in butter the garlic, onion, celery and bell pepper. Add soup and Cheez Whiz. Pour soup mixture over cabbage. Pour into greased 9 x 13-inch casserole pan that has been layered with cooked rice. Bake at 350° for 45 minutes to 1 hour.
In Dutch oven, brown meat in oil. Arrange potatoes, carrots and celery around meat and season with salt and pepper. Place apricots on top of meat and pour ketchup over all. Cover and bake at 325° for 2 1/2 to 3 hours, basting occasionally. Other vegetables may be added.
Blend cream cheese, powdered sugar and vanilla until light and smooth. Whip the cream. Blend one half into cheese mixture. Fold second half of whipped cream into mixture. Place into pie shell. Chill for several hours. Top with fresh or frozen fruit such as strawberries, raspberries or peaches.
Beat Dream Whip by directions on box. Set aside. Beat together cream cheese, sugar and 1/2 cup pineapple juice. Mix all together and decorate with a few pieces of cherries and pecans.
Melt butter in large skillet. Blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and milk; cook until thick, stirring constantly. Stir in vegetables and seasonings and egg. Heat. Spoon chicken mixture into a 1 1/2-quart dish and top with the biscuits. Bake at 400° for 30 minutes or until biscuits are golden brown. It takes about 14 biscuits, cut into quarters.
Mix and heat in saucepan the Prego, tomato paste and water. In large mixing bowl, combine together the frozen spinach, 2 eggs, cottage cheese and Parmesan cheese. In large baking pan, layer sauce, raw noodles, cottage cheese mixture and Mozzarella cheese until you reach the top of the pan. End up with sauce. Sprinkle Parmesan cheese on top. Bake at 300° for 1 1/2 hours.
*Option: Use 1 cup crunchy peanut butter instead of chopped nuts and regular peanut butter.
Trim excess fat from approximately 7 pounds of beef or pork ribs; sprinkle with garlic salt and pepper to taste. Add Crisco or oil to large pot and brown ribs. Add enough water to cover meat and onion, vinegar, salt and whole peppercorns. Bring to a boil; cover and simmer 1 hour. Drain water and place ribs on hot outdoor grill. Baste with barbecue sauce and cook until desired crispiness.
Dissolve jello in hot water. Add cold water, vinegar, salt, pepper and mayonnaise. Blend well. Chill until almost firm. Add cottage cheese, cucumber and onion. Pour into mold.
Trim excess fat from steak. Combine thyme and the next 5 herbs and seasonings. Mix well, mashing with back of spoon to bring out the flavor of the herbs. Pat mixture on both sides of the steak. Let set 10 minutes in refrigerator. Heat olive oil in iron skillet. Add chilled steak. Cook 3 minutes on each side. Cover skillet with aluminum foil and bake in 450° oven for 20 to 30 minutes, according to your desired degree of doneness. Let stand 15 minutes before slicing into thin slices. Yield: 6 servings. Great for sandwiches also.
In medium bowl, combine flour and baking soda. In large bowl, cream butter and sugar until light and fluffy. Blend in eggs and almond extract. Add flour mixture; mix well. Stir in oats and coconut. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake in preheated 350° oven 10 minutes or until light golden brown. Let cookies cool 1 minute before removing them from cookie sheets to wire racks. Makes 4 1/2 dozen cookies.
Split cake layers, if desired. Mix sugar, sour cream and strawberries. Use half for filling between layers. Mix remaining half with Cool Whip and use for frosting. Should be refrigerated for 2 days.
Mix all of the above ingredients. Pour into a hot greased 7-inch iron skillet. Bake at 25-30 minutes at 400. Serves 4.
Beat egg, add sugar and mix until smooth and creamy. Sift the flour, baking powder and salt together. Add to egg mixture and blend. Lastly, add the nutmeats, apple and vanilla and mix well. Pour into a large 9-inch buttered pie plate. Bake 35 minutes in 350° oven. Serve warm with plain or whipped cream.
Melt margarine and cocoa together. Beat together with remaining ingredients and pour into unbaked pie shell. Bake 35 to 40 minutes at 325°.
Beat cream cheese in medium bowl until smooth. Mix in remainder of ingredients and pour into pie plate. Microwave on High for 5 to 6 minutes or until cheese has melted. Bake in oven on broil for 5 to 10 minutes or until brown around the edges.
Sift together flour, sugar, baking soda, salt, nutmeg and cinnamon. Then add shortening, egg, mashed bananas, rolled oats and chopped nuts. Drop on ungreased cookie sheet. Bake at 375° for about 15 minutes.
Mix together the mayonnaise and sugar. Toss in with broccoli and put bacon bits or crumbled bacon on top. (Can also add diced red onion to mixture, if desired.) Can make a day ahead. Serves 6 to 8.
Heat oven to 350°. In a medium saucepan heat cheese and cream, stirring constantly, until cheese is melted and sauce is creamy. Remove from heat. Stir in remaining ingredients. Pour into ungreased 1 1/2-quart casserole dish. Cover and bake 45 minutes.
Sift dry ingredients; cut shortening into the dry ingredients. Combine milk, eggs and vanilla, slightly beaten. Add this to the dry ingredients. Mix and refrigerate overnight. Bake at 400° for 8 minutes.
Peel and quarter potatoes. Put all ingredients, except butter, in plastic bag, then put potatoes in and toss until well coated. Place in buttered baking dish. Sprinkle remaining flour mixture over potatoes. Bake at 350°, turning once while baking. Bake until tender.
Preheat oven to 300°. In a medium bowl combine flour, soda, salt and pumpkin pie spice.
Brown ground beef and drain fat. Add taco seasoning, water and taco sauce; let simmer. Put tortilla chips on platter and melt Cheez Whiz. Pour hamburger mixture over chips and then pour Cheez Whiz over mixture. Add lettuce and chopped tomato on top. Serves 4.
Crush Oreos. Set aside 1/3. Mix 2/3 Oreos with 3 tablespoons melted butter. Spread in 9 x 13-inch pan. Set aside. Melt remaining butter and chocolate. Add vanilla, 2 cups powdered sugar and 2 eggs and mix. Spread over Oreos in pan. (I refrigerate for a short time to let the fudge sauce firm up.) Soften ice cream and spread it on top. Sprinkle rest of crushed Oreos. Freeze.
Preheat oven to 350°. Generously grease a tube pan. Cut each biscuit into 4 pieces. Mix 3/4 cup of sugar and cinnamon in a plastic bag. Drop biscuits into mixture and then drop evenly into cake pan.
Melt the chips and peanut butter over hot, not boiling, water. Stir until smooth; put in large bowl. Add the corn flakes; mix well. Drop by teaspoon onto wax paper. Chill.
Put all ingredients in large mixing bowl and beat on Number 8 speed for 10 minutes, until mixture is very thick and fluffy. Nice to serve on angel food or any plain cake.
Mix all ingredients and place in a greased casserole or slow cooker. If baking, cover with lid and bake at 300° for 2 1/2 hours. Slow cooker should take about the same time.
Mix all ingredients well. Pour into unbaked pie shell. Bake at 350° until knife inserted in middle comes out clean.
In a pot, prepare spaghetti according to directions on package; drain. Return spaghetti to pot to keep warm. Meanwhile, in a 2-quart saucepan over high heat, in 1-inch boiling water, heat broccoli pieces to boiling. Reduce heat to low; cover and simmer 2 to 3 minutes, stirring occasionally, until broccoli is tender-crisp; drain.
Mix all ingredients together. Shape into a ring in a 9 x 13 pan. Bake 1 hour in 350° preheated oven.
Melt butter. Mix with sugar. Pour over broken pretzels in a 9 x 12-inch pan. Bake at 350° for 10 minutes. Cool.
Brown ground beef with onion and bell pepper; drain grease. Add remaining ingredients. Simmer 1 hour.
Beat sugar, oil and eggs together. Sift dry ingredients together and add to first mixture, then stir in chopped apples and nuts. Spread in greased and floured 8 x 12-inch pan. Bake at 350°.
Dice apples and pour boiling water over them. Add sugar and strain into a container. Allow to cool. Serve over ice with sliced apple to decorate.
Combine all ingredients in blender. Process until smooth. Keep cool until ready to use. Mixture will thicken after it's chilled. Yields 14 ounces or 1 can Eagle Brand.
Combine 1/3 cup sugar and cornstarch in heavy saucepan; stir until blended. Slowly stir in milk; bring to a boil. Cook 1 minute or	until thickened; stir constantly. Remove from heat; stir in peanut butter and vanilla.
Beat eggs with butter. Add remaining ingredients (except Ragu). Mix well. Stuff uncooked noodles with cheese mixture. Mix Ragu and water. Pour over manicotti. Bake at 350° for 35 to 40 minutes. Top with Parmesan cheese.
Melt butter in a 2-quart saucepan over medium heat. Add egg noodles and stir until golden brown. Add bulgar and stir. Add chicken broth and chi chi peas. Stir and cover. Salt to taste. Reduce heat to low and cook until all liquid is absorbed. Fluff with fork and serve.
Place chicken in greased baking pan. Sprinkle with salt and pepper. Add sauerkraut. Top with Swiss cheese. Pour Thousand Island on top. Cover with foil and bake at 325° for 1 1/2 hours.
Dissolve gelatine in 1 cup hot water; add 1 cup liquid from fruit cocktail (if not enough liquid, add enough water to make a cup). Put gelatine, mayonnaise and cream cheese in food processor or blender and process. Remove to mixing bowl and stir in fruit cocktail and pecans. Pour into an oiled gelatin mold. Let stand in refrigerator until firm.
Sift flour, baking powder, salt, sugar and spices together in bowl. Stir in oats. Add remaining ingredients. Stir only until moistened. Fill greased muffin tins. Bake in preheated 400° oven about 15 minutes or until done. Serve piping hot with apple butter or drizzle with powdered sugar glaze.
Mix pineapple and apples in greased 9 x 13-inch pan. Pour dry cake mix over mixture. Sprinkle nuts over mixture and then pour melted butter on top. Bake at 350° approximately 50 minutes.
Use venison sliced in 1/8-inch strips. The meat is combined with the ingredients listed, then it is sealed in a large plastic bag or large pan and placed in a refrigerator overnight to marinate. I made it in my food dehydrator or you can make it in your microwave oven.
Flour chicken and brown in skillet. Place in casserole. Mix all other ingredients and pour over chicken. Bake covered for 1 1/2 hours at 325°.
Mix together oil, cocoa, margarine and sugar. Blend 1 egg a a time. Add 2 teaspoons vanilla. Sift and stir in flour, baking powder and salt. Chill to set dough. Shape in 2-inch balls. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Do not overbake.
Blend and top vegetables. Best to let sit at least 2 hours; overnight is fine. Recommended veggies are:
Beat 4 eggs in mixer. Add sugar, cottage cheese and cream cheese; beat on high speed. Add vanilla, lemon juice, flour, cornstarch, butter and sour cream. Beat on medium speed until well blended. Pour into buttered spring-form pan (no flour). Bake at 325° for 1 hour, or until edge browns slightly. Shut oven off and leave in oven 1 hour.
Beat eggs in a casserole dish. Add cinnamon, sugar and milk. Mix well. Tear bread slices into small pieces and mix into egg mixture. Use enough bread so that egg mixture is not runny. Dot with butter and bake, uncovered, in a 350° oven for 1/2 hour to 45 minutes. Do not use salt or pepper.
Preheat oven to 350°. Grease and flour 13 x 9-inch baking pan. Beat eggs and oil in small bowl. Combine flour, sugar, baking soda, baking powder and cinnamon in large bowl. Add egg mixture; mix softly. Stir in carrots and nuts. Do not overmix. Pour into prepared pan. Bake 30 to 35 minutes. Cool. Spread with Cream Cheese Frosting.
Mix ingredients and form silver dollar size patties. Fry in a pan of oil. If the batter is too soupy, you may pour a cup at a time in hot oil. Cover and turn when golden brown on one side.
Pour water over oats. Cover let stand 20 minutes. Beat butter until soft and creamy. Add sugars. Blend in vanilla and eggs, stir in oats. Sift flour, soda, salt, and spices. Add to creamed mixture. Blend and pour into greased and floured 9x13 pan. Bake at 350° for 50-55 minutes.
Combine all ingredients in a bowl and mix well. Chill. Makes 4 to 5 servings. Can be made one day ahead.
Grease Bundt pan with 1/2 stick margarine. Beat eggs. Add cake mix, pudding, corn oil, water and flavorings. Mix well. In a separate bowl combine sugar, cinnamon and chopped nuts. Layer 1/3 batter, 1/2 dry ingredients, 1/3 batter, 1/2 dry ingredients and 1/3 batter. Bake 55 minutes at 325°.
Brown chicken (cut in pieces). Lower pan to cool down. (Steam or microwave box of broccoli.) Add cream of mushroom soup and broccoli. Stir. Add cheese and Tabasco to taste. (Add fresh sliced mushrooms, if desired; adds taste.) Simmer for 15 to 20 minutes. Serve over rice. Total time: 30 to 35 minutes.
In a large Dutch oven, melt stick of butter and saute onion until clear. Add bell pepper and mushrooms and cook until soft. Add pimentos and Worcestershire sauce. Reduce heat and add Velveeta cheese cubes. Stir constantly until melted. Add chicken and spaghetti. Can be served immediately or transferred to a large baking dish and refrigerated. Bake at 350° for 45 minutes or until hot. Serve with garlic bread and green salad.
Mix first 3 ingredients. Roll and shape into 12 balls. Place on ungreased baking sheet. Put Hershey Kisses in center of balls and press down. Bake in 350° oven for 8 to 10 minutes.
In saucepan, combine 2/3 cup sugar, 1/3 cup flour and salt. Gradually add milk, mixing well. Cook and stir over medium heat with wire whisk until mixture thickens and boils. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into beaten egg yolks; immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter, 1 teaspoon vanilla and 1 cup coconut. Let stand while preparing meringue.
Mix first seven ingredients and shape into a loaf pan. Mix remaining ingredients and pour over loaf. Bake at 350° for 1 hour and 15 minutes, basting with the sauce mixture several times during baking.
Soak raisins in hot water about 30 minutes. Drain. In pan, cook until thick, all ingredients. Pour into baked pie shell. Top with beaten egg whites and brown.
Mix the first 4 ingredients as for pie crust. Press into a 9 x 13-inch pan. Bake in a preheated oven at 350° for 15 minutes. Cool.
In large casserole dish layer potatoes, onions, carrots, peas and corn. Layer ground beef on top layer. Cover with catsup. Bake at 400° for 1 hour. Cook covered.
Mix first 3 ingredients and bring to a boil over medium heat. Boil 5 minutes. Add baking soda and vanilla. Pour over popped corn. If desired, add peanuts to syrup. Pour syrup over corn. Bake 1 hour at 250°. Stir every 15 minutes. Spread on waxed paper. When cool, break apart.
Preheat oven to 350°. Pour both cans of pineapple with the juice into a 9 x 13-inch pan. Pour both cans of cherry pie filling over the pineapple (do not mix). Pour dry cake mix over and spread (do not mix). Cut butter into 1/8-inch pats on top of cake mix. Top with walnuts. Bake 1 1/3 to 2 hours.
Flake salmon and combine all ingredients. Spoon into buttered 1 1/2-quart casserole and bake for 20 to 25 minutes at 350°.
Cream together sugar and oil. Add eggs; beat well. Add the dry ingredients. Mix. Add vanilla, coconut, dates, apples and nuts. Pour into a greased and floured 10-inch tube pan or use 3 small loaf pans. Bake at 325° for 1 1/2 hours or until done (usually a little over 1 hour if pans ar small). Serves 20 people.
Mix all ingredients well and pour into 9-inch unbaked pie shell. Bake at 350° for 45 minutes or until set. May be served slightly warm or served cooled. Top with whipped topping or ice cream.
In food processor, chop up water chestnuts; add green onions and chop, then Knorr vegetable soup mix. Stir in mayonnaise and sour cream.
Mix all together and pour into a 9 x 13-inch baking dish. Cook at 350° for 45 minutes. Cover with 2 cups Ritz cracker crumbs and 1 additional stick of melted margarine. Cook 15 minutes more after spreading margarine over cracker crumbs.
Fry sausage until crumbly and then drain it. Combine all ingredients and put in a buttered 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 45 to 50 minutes. Serves 8 to 10. Ham or bacon can be used instead of sausage.
Roll out bread and top with a thin layer of meat and cheese. Top with cooked peppers and onions, which have been cooked in melted butter. Fold sides over, then ends under. Place on a cookie sheet with folded side down. Baste top with melted butter. Bake at 350° for 25 to 30 minutes or until done.
Mix all together. Bake in a greased and floured tube pan for 1 hour at 325°.
Empty contents of all cans into a large mixing bowl. Cut onion into small pieces. Cover all ingredients with sweet and sour dressing. Let stand refrigerated at least 2 hours. "Enjoy".
Line 11 x 13 Pyrex dish with biscuits. Layer tomatoes. Saut onion and pepper in butter. Spread on top. Mix mayonnaise and sour cream together. Spoon on top. Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes.
Mix together the first 3 ingredients and press into an 8 1/2 x 13-inch pan.
Mix flour, salt, pepper, egg, baking powder and enough water to form a stiff dough. Divide dough into 3 parts and roll, one at a time, very thin on floured surface. Cut into 1 1/2-inch strips and drop into broth. Add chicken. Serve hot.
Spread cream cheese in pizza pan. Combine ketchup, horseradish and shrimp. Spread over the cream cheese. Mix peppers, tomatoes, onions and olives and spread on next. Sprinkle Mozzarella cheese on top. Place Wheat Thins around edge of "pizza."
Saute onion, celery and green pepper in butter until tender. Combine all remaining ingredients except vegetable oil, stirring well. Form into patties 3 inches in diameter and 1/2-inch thick. Fry in hot oil until golden brown. Drain on paper towels.
In a skillet, cook bacon until crisp. Remove and drain on paper towels. Meanwhile in a medium bowl, beat together eggs and cream just until blended. Stir in cheese; set aside. In a large kettle or Dutch oven, cook pasta according to package directions. Drain and immediately return to hot kettle. Toss pasta with margarine or butter until melted. Add bacon and cheese mixture. Toss gently until well mixed. Transfer to a warm serving plate.
Dip the chicken in flour. Place skin side down in melted butter in a glass baking dish. Bake, uncovered, at 425° for 30 minutes. Turn and bake 20 minutes longer. Pour off fat. Add onions and mushrooms. Mix in a bowl the milk, soup, cheese, salt and pepper. Pour this mixture over the chicken and vegetables. Cover with foil and bake at 325° for 1/2 hour.
Brown hamburger and onion. Drain grease. Add other ingredients and simmer. (Add cheese last and cook until it melts.)
Combine apricot nectar, pineapple juice, and concentrate in punch bowl. Stir in ginger ale. Add ice ring with lime slices.
Mix first 6 ingredients in a blender. Form log and chill. Roll log in mixture of pecans and parsley.
Mix all ingredients. Put in fridge overnight to blend seasonings. Slice bread into chunks; dip in mix.
Mix cream cheese, sugar, whipped topping and 1 tablespoon of milk together. Spread on bottom of pie crust. Pour 1 cup of milk and 2 packages of pudding mix into bowl. Stir until blended. Add pumpkin and spices. Blend again. Spread on top of cream cheese layer. Refrigerate 2 hours. Add topping. Dab when you serve. Serves 8.
Combine all ingredients and boil 3 minutes. Pour over meat and mix together. Let set overnight before serving.
Combine zucchini, onion, curry, ginger and mustard in saucepan. Add chicken broth and rice. Bring to boil. Cover and simmer 45 minutes.
Mix together first 6 ingredients. Make into 6 to 8 individual loaves. Top with remaining ingredients, combined. Bake at 350° for about 40 minutes.
Bring first 4 ingredients only to a boil, then simmer for 20 to 25 minutes. Strain into a gallon container. Bring 2 cups of water to a boil; add 4 tea bags. Steep. Drain and add to first mixture.
Parboil sweet potatoes in skin. Peel and cut in 1/4 pieces. Place in casserole dish in layers, sprinkling each layer with brown sugar and a little salt. Dot with oleo and cinnamon. Pour in 1/2 cup water. Cover and bake until tender. About half-way into baking, turn potato pieces over and add water if needed.
Mix pudding and pineapple together. Add Cool Whip and nuts. Chill.
Slit each tenderloin lengthwise to form pocket. Place in baking dish. Pour juice into pockets. Cover and marinate about 45 minutes at room temperature (for longer marinating refrigerate). Spray 10 x 15-inch pan with nonstick spray. Fill slits with applesauce, peanuts and fennel seed and pepper. Secure with toothpicks. Bake at 375° until registers 155° for 30 minutes or bake about 45 minutes. Serves 8.
Melt butter and cocoa. Beat eggs and sugar. Combine the first and second mixtures. Add vanilla, flour and nuts. Bake in two 9-inch pans at 350° for 45 minutes.
Mix together biscuit mix, cheese and eggs. Fold in zucchini and onion. Spoon about 2 tablespoons of mixture in frying pan. Fry 3 minutes for each side or until brown. Makes 12.
Brown meat with onion. Salt and pepper to taste. Add remaining ingredients. Pour into 1 1/2-quart casserole dish. Pour a thin mixture of corn bread mix on top. Bake at 350° for 30 minutes until corn bread is done.
Combine the first 3 ingredients in a large mixing bowl. Beat at medium speed until well blended. Combine flour and next 7 ingredients in a medium bowl. Alternate, adding flour mixture and pumpkin to sugar, beginning and ending with flour mixture. Stir in pecans and coconut. Pour into greased and floured 9 x 5 x 3-inch baking pan. Bake at 350° for 1 hour. Cool in pan 10 minutes.