HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well. Cook in Bundt pan at 325° for 1 hour. Let set for 20 minutes.
Preheat oven to 400°. Lightly spray muffin tin with vegetable oil spray.
Put pepper, onion and tomatoes into a large pot; cook for 15 minutes. Add spices, shrimp, chicken, sausage and rice; simmer for 30 minutes, covered. Can be thickened with 1 tablespoon flour.
Pour hot water over oats. Let stand. Cream brown sugar, white sugar and shortening. Add eggs. Sift flour, soda, cinnamon and salt. Add to creamed mixture. Stir. Add oats and 1 teaspoon vanilla. Bake at 350° for 35 minutes.
Mix all ingredients together except the sherbet. Chill. Just before serving, add sherbet.
Drain all fruit. Cream together cream cheese and dry Jell-O. Add Cool Whip and mix until creamy. Add remaining ingredients and mix well. Chill before serving.
Place margarine, milk and cocoa in pan. Heat until boiling, stirring continuously. Remove from heat and stir in peanut butter, Equal and oats. Stir in vanilla. Drop by teaspoon onto waxed paper. Cool in freezer. Yields 50 cookies.
Melt butter and chocolate. Stir in the rest of the ingredients, mixing after each addition. Pour into greased 9 x 11-inch pan and bake at 350° for 20 minutes.
Bake at 275° for 2 to 2 1/2 hours.
Brown garlic, basil, parsley, salt and pepper in oil. Add clams with juice and cook for 20 minutes. Serve over linguine.
Mix sugar and cornstarch. Add egg yolks. Mix real good. Add milk a little at a time so it will mix good. Add vanilla. Cook over low heat till thick. Put a layer of wafers on bottom of dish (2 quart dish) then put a layer of sliced bananas, add about half of the mixture over bananas. Put another layer of wafers and bananas. Pour the rest of the mixture over this.
Cook onions and garlic until opaque (never dark). Add tomatoes and salt. Simmer, covered, for 10 minutes. Add green beans; cook until heated through. (In a rush, you can use spaghetti sauce without meat and heat.)
In electric blender, beat avocado, consomme and onion juice at high speed 5 seconds. In mixing bowl, beat in cream and sour cream, salt and pepper. Chill. Garnish with paprika, parsley and scallions.
Mix herbs and add to tomatoes with sugar and garlic. Mix well and cover; let stand in refrigerator overnight. The next day, add water and vegetables. Bring all to a boil. Reduce heat and cover; simmer over very low heat for 3 hours. Add rice and cook for 20 more minutes. Season with salt and pepper to taste. Makes 8 to 10 cups.
Mix cornstarch with a little milk. Add eggs and beat. Add sugar, salt, mustard and pepper to egg mixture and beat. Add rest of milk and vinegar. Cook until it thickens. Mix with 1 pint Miracle Whip.
Preheat oven to 350°. Peel and slice potatoes. Place half of the slices in a greased 2-quart casserole. Add ground beef, salt, pepper, drained kidney beans and onion. Arrange remaining potatoes on top. Combine tomato soup and water and spoon over all. Cover and bake for 1 1/2 hours.
Slice rolls lengthwise in half. Mix remaining ingredients. Place 1 tablespoon cheese mixture on each half. Bake as directed on package. Makes 20 puffs.
Melt butter in heavy saucepan. Saute onions, carrots and celery until tender. Stir in flour and cornstarch. Cook until bubbly. Gradually add chicken stock and milk. Blend until smooth. Add baking soda and cheese. Stir over low heat until melted. Season with salt, white pepper, parsley and cayenne. Garnish with paprika sprinkled on top.
Add the vegetable soup mix (dry) to the other ingredients and mix well and put in refrigerator. A great dip for vegetables as celery sticks, carrot sticks, cucumber slices, squash slices or just chips.
Grind peppers, onions and tomatoes. Pour boiling water over vegetables to cover. Let stand 5 minutes then squeeze out. Place in large pot and add sugar, vinegar, salt and mustard. Bring to a boil and boil 5 minutes, stirring often as it will stick. Remove from heat and add flour mixture and stir well. Add Miracle Whip and stir well. Have canning jars and lids hot. Pour into jars and seal. Lids will seal.
Combine all ingredients in screw-top jar or small bowl. Shake well or whip with wire whisk until ingredients are well blended and of a thick and creamy consistency. Chill. Refrigerate in tightly covered container. Shake well before using. Makes 1 cup dressing.
Grease 9 x 13-inch baking dish. Place bread quarter slices on bottom of dish. Layer 2 types of cheeses and bacon. Combine eggs, milk and salt. Pour over bread/cheese/bacon mixture. Cover and refrigerate overnight. Bake at 350° for 30 to 45 minutes or until center is set. If desired, before baking, top with sliced, fresh mushrooms.
Brown chicken in butter. Combine 57 sauce and water. Pour over chicken. Cover and simmer 30 to 40 minutes until chicken is tender. Remove cover the last 10 minutes. Skim excess fat before serving.
Put all ingredients, except nutmeg, in blender container. Cover and run on speed 5 (or high). Pour into serving glasses; sprinkle with nutmeg.
Drop peppers in boiling water for 4 minutes. Mix meat, onion, sauce and Worcestershire. Add rice; simmer 4 minutes. Drain peppers. Stuff with rice mixture. Sprinkle with cheese. Bake at 350° for 30 minutes. These can be made in quantity. After stuffing, cool, wrap individually and freeze. When desired, cook in microwave 10 minutes on High, then add cheese and cook 5 minutes on Medium.
Combine cottage cheese, milk, egg, flour, 1/8 teaspoon nutmeg and mint in blender. Blend until smooth.
Prepare crepes or bring to room temperature if refrigerated or frozen. Remove stems from mushrooms and chop; slice caps and set aside. In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add mushroom stems, onion and garlic; cook, stirring, until onion is soft. Add remaining 2 tablespoons butter, sliced mushroom caps and marjoram; cook, stirring, until mushrooms are soft and juices have evaporated. Sprinkle flour over mushrooms and cook, stirring, until bubbly. Gradually pour in milk and continue cooking and stirring until sauce boils and thickens. Remove from heat. Add sherry, Parmesan cheese and parsley. Let cool, then season to taste with salt and pepper.
Bake wings for about 20 minutes; drain off grease. Mix remaining ingredients together to make sauce. Place wings in baking dish and cover with sauce. Bake at 350°, covered, for 20 minutes. Uncover and cook to thicken up the sauce.
Cut tomatoes in wedges. Chop onion. Cut cheese into 1/2-inch cubes, or break in small pieces. Combine tomatoes, onion and cheese. Add vinegar, salt and pepper; toss lightly.
Mix flour, salt and milk in a bowl. Add 1 1/2 cups warm water, a little at a time. Lightly flour board with 1 tablespoon of flour. Knead the dough until it is soft but not sticky by adding extra flour as needed.	Cover the bowl and let stand for 15 minutes. Make 2-inch balls of dough and roll them into pancakes. Heat oil in Dutch oven. Fry pancakes until bubbles form on the dough.	Turn and fry the other side.
Mix first four ingredients and put in refrigerator for 2 hours. Mix the next three ingredients. Pour over first mixture after 2 hours. Mix well. Put in freezer containers and freeze.
Cook rice and cool. Divide rice into 8 portions. With hands, shape and press each portion into a 2-inch patty. Thaw pea pods by running hot water over them; cut pea pods into 1-inch lengths. In saucepan, heat chicken broth to boiling. Add pea pods, shrimp, bok choy and water chestnuts. Simmer 2 minutes. Reduce heat and keep warm.
Combine grapefruit juice, sugar and salt; heat until sugar dissolves. Soften gelatin in cold water; stir into hot mixture. Add egg yolks, slowly so will not curdle and mix well. Chill until partially set; fold in egg whites, then whipped cream. Pour into a cooled, baked shell. Chill until firm.
Put egg yolks in mixing bowl and add cold water. Beat well. Add the sugar, beating constantly. Add the boiling water and beat until sugar is dissolved. Stir in the flour gradually. Add salt and vanilla. Beat the egg whites until foamy; add cream of tartar and beat until soft peaks form. Fold into yolk mixture and put into tube pan. Bake at 325° for 35 minutes. Increase to 375° and bake 10 minutes more. Invert pan and cool.
Cook squash; if watery, drain. Add remaining ingredients and top with stuffing and butter patties. Bake at 350° for 30 or 40 minutes.
Combine first 6 ingredients. Shape into 1-inch meatballs. Bake in a shallow baking dish at 375° for 25 to 30 minutes. Drain excess grease from meatballs.
Slice eggplant into 1/2-inch slices, then those into inch by 4-inch strips. Toss the strips in oil, then into a mixture of seasoned bread crumbs and Parmesan or Romano cheese, then salt and pepper. Put them on a foil lined cookie sheet and bake them in a preheated oven at 375° for 30 minutes until crisp and golden.
Boil shrimp in 6 cups water that has been lightly seasoned. Remove shrimp, reserving liquid.
Combine all ingredients in large bowl. Marinate chops for 1 1/2 hours. Remove chops and save marinade. Dry chops and fry in melted margarine until brown. Boil marinade and warm with chops.
In saucepan, brown bologna and cook onion in butter until tender. Add remaining ingredients. Heat; stir occasionally. Makes about 2 1/2 cups.
Salt and pepper meat; dust well with flour. In small amount of shortening brown well in heavy pot (I use iron skillet). After browning, add water to cook. Wait until meat begins to get tender. Then add potatoes and carrots when tender. Add all other ingredients.
Preheat oven to 350°. Cream butter, sugars, peanut butter and eggs in large bowl. Blend in baking soda and vanilla. Add oats; mix thoroughly. Add chips and nuts. Make large or small cookies as desired. The variety chips are optional to personal preference. Makes a very big batch.
Sift together flour, soda and salt. Cream margarine and add sugar gradually. Beat until light and then add eggs and vanilla. Combine sifted dry ingredients and creamed mixture. Blend thoroughly. Add oats. Shape dough into rolls 2 inches in diameter. Wrap tightly in waxed paper and chill. Cut into 1/8-inch slices. Bake 1 1/2 inches apart on ungreased baking sheet at 375° for 6 to 8 minutes. Yield: 6 dozen.
Roll in ball and roll in white sugar. Bake at 375° for 8 to 10 minutes.
Blend together butter, egg and sugar. Add mashed bananas. Sift together and add flour, baking soda and salt. Finally, add milk. Pour into loaf pan and top with chopped nuts. Bake 1 hour at 375°.
Mix all ingredients well. Heat peanut oil to lightly cover bottom of skillet on medium heat. Drop by spoonfuls and flatten with a spatula. Brown on both sides.
Cook lasagna noodles according to package directions. Drain well. Cook hamburger; drain all fat off. Slice Italian sausage. Beat eggs well with wire whip. Begin layering in a 9 x 13-inch pan beginning with lasagna noodles. Follow with hamburger, then Ricotta cheese, followed by spaghetti sauce. Second layer lasagna, Italian sausage, Colby cheese, hamburger, beaten eggs and spaghetti sauce. Last layer lasagna noodles, hamburger, Parmesan cheese and spaghetti sauce. Make sure to make Parmesan last on your third layer. Bake at 350° for 45 minutes to 1 hour.
Mix all these ingredients together and pour into an unbaked pie shell and bake for 40 minutes at 350°.
Combine condensed milk and dates. Cook until thick. Add pecans to taste. Put 1 teaspoon mixture on each cracker. Bake 8 minutes at 350°. Allow to cool.
Slice loaf in half, lengthwise. Put salami, Mozzarella cheese, pepperoni, sliced tomatoes, lettuce, sweet Italian peppers and sliced onion	in order listed on bottom of loaf. Sprinkle with dressing. Cover with top	of loaf and cut in lengths desired.
Butter a 9-inch square baking pan. Arrange slices, overlapping to fill pan completely. In bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Pour over bread slices. Cover and refrigerate overnight.
Cream shortening and sugar; add eggs and beat until smooth. Add sifted dry ingredients alternately with orange juice, beating smooth after each addition. Drop from teaspoon onto greased cookie sheet. Bake at 375° for 9 minutes. Ice. Makes 5 dozen.
Wash peppers, remove stems and seeds. Place upright in 2-quart microproof casserole. Pour water over bottom of dish and cook covered on High for 2 minutes. Drain water; let peppers stand while preparing filling. Crumble meat into bowl; add onion and cook on High 4 minutes. Stir once during cooking; drain fat if any. Stir in garlic, salt, pepper, rice and parsley and 1/2 tomato sauce. Fill green peppers with mixture mounding on top. Replace green peppers in casserole dish and top each with remaining tomato sauce. Cover and cook on High for 10 to 12 minutes or until peppers are tender.
Mix all ingredients together. Leave a little cheese for top. Bake at 325° for 45 minutes.
Toss cooked potatoes gently with vinegar, oil, salt and pepper. Add sausage to potatoes. Add onion.
Slice eggplant 1/2 inch thick and heavily salt eggplant. Let sit 1/2 hour to draw out moisture. Prepare other vegetables. Rinse eggplant, dry and cube. Saute eggplant in 1/2 oil and butter until tender and remove. Saute onions, peppers, zucchini and tomatoes in remaining oil and butter. Combine all ingredients and place in oiled casserole dish. Bake at 300° for 15 minutes. Delicious as main dish or side dish.
Slice frozen meat into thin strips. Marinate in mixture of all ingredients at least 2 hours. Cook in wok or heavy skillet quickly, just one minute. Do not overcook. Serve with rice and salad.
Combine oil or applesauce with sugar. Add eggs. Measure and sift together dry ingredients into bowl, then add vanilla, apples and nuts. Bake in a greased and floured 13 x 9 x 2-inch pan for 55 minutes at 300°. Do not overbake!
Bake brownies according to package directions. Cool. Prick holes in top of brownies with fork. Pour liqueur over brownies; set aside. Prepare mousse according to directions on package. Break candy bars into small pieces. Break up brownies. Layer 1/2 of brownies on bottom of large bowl. Cover with 1/2 of mousse, then 1/2 candy bars, then 1/2 of Cool Whip. Repeat layers. Refrigerate.
Combine all ingredients and spoon into 1-quart casserole. Bake uncovered at 350° for 30 minutes or until hot and bubbly. Serve warm with melba toast or crackers. Makes 2 cups.
In skillet, brown beef and onion until onion is tender. Drain excess fat. Season with pepper. Stir in gravy; add green pepper. Simmer, uncovered, until pepper is just tender, stirring occasionally. Serve over noodles with pea pods, if desired. Makes 2 to 3 servings.
Combine all ingredients in a shallow baking dish, except cheese. Bake at 325° for 30 minutes. Stir well. Top with grated cheese. Bake until cheese is melted.
Blend all dry ingredients. In separate bowl, mix honey, molasses and buttermilk. Add dry ingredients gradually, beating well. Pour into 2 greased loaf pans. (Batter will be stiff.) Place in preheated 400° oven and immediately reduce to 350°. Bake for about 50 to 60 minutes. Turn out on rack.
Mix all ingredients together for 20 minutes (or until well blended) in mixer. Place in cold oven. Bake at 350° for 1 hour. Use Bundt pan, well-greased and floured. This makes a lot of batter. I also get a small loaf pan pound cake from this recipe.
This does better if you cook it in glass baking dish. Take it out as soon as it comes out of oven.
Mix graham cracker crumbs and sugar; add margarine and press into 9 x 11 baking dish. Soften cream cheese and add 1 egg at a time as above. Add sugar and vanilla. Pour into baking dish and bake at 350° for 30 minutes. Remove from oven and cool 15 minutes.
Using a wooden spoon, mix all ingredients together in large bowl. Chill 1 hour.
Combine ingredients and pour into greased 9 x 12-inch casserole dish. Bake at 350° for 45 minutes.
Combine yellow cake mix with 1/2 cup melted margarine and 1 egg. Press into the bottom of 13 x 9-inch pan.
Combine all ingredients and mix well. Stir every 1 to 2 hours. (Mixture will freeze into a slushy-type drink.) Scoop into a glass and pour 7-Up over it. Very refreshing.
Dissolve Jell-O in boiling water. Add next 4 ingredients and mix well. Put half of this mixture into 9 x 13-inch glass dish. Let stand in refrigerator until firm. Keep other half out. Spread congealed layer over sour cream. Pour remaining mixture and spread evenly. Chill until set and cut into squares.
Place flavored instant coffee in cup or mug. Gradually add hot milk, stirring constantly, until instant coffee is completely dissolved. Add chocolate and caramel syrups. Stir until well blended. Top with thawed Cool Whip whipped topping, if desired. Serve immediately. Prep time: 5 minutes. Total time: 5 minutes. Makes 1 serving.
Combine sugar, Karo and water in pan. Stir and bring to boil. Let boil approximately 10 minutes or until small amount dropped into very cold water forms a hard ball.
Cream butter and sugar, then add other moist ingredients. Add flour, dates and nuts. Add more flour if necessary. Drop by teaspoon on cookie sheet. Bake at 350° for 12 minutes. Ice cookies when cool.
Crumble bread in bowl and pour milk over this. Mix. Add all other ingredients and mix well. Pour into a buttered 9 x 13-inch casserole dish and bake for 45 minutes at 350°.
Melt white chocolate per package directions. In large bowl, mix remaining ingredients. Pour chocolate over cereal mixture. Stir to coat. Spread mixture onto wax paper and cool.
Mix together and put into buttered casserole dish. Dot with butter. Bake at 350° covered.
Cut each wiener into 3 pieces. Mix all ingredients together and bake at 325 degrees for 45 minutes to 1 hour.
Toast seed at 350° for ten minutes. Combine all ingredients. Make ahead of time for flavor. Refrigerate.
Preheat oven to 300°. Add baking powder to flour and sift 3 times. Blend butter and sugar with coloring added. Prepare 1 (10 x 4-inch) tube pan by greasing with solid shortening. Cover bottom, sides and tube with paper. Grease paper also.
In skillet, brown pork chops in oil and simmer about 10 minutes. Place pork chops in a greased shallow baking pan. In the same skillet, add the margarine and saut the chopped onion. The pan juices will be brown from the pork chops so your onions will also be browned from those juices already in skillet. Add the onion soup and 1/4 cup water. Stirring well, your sauce will have a pretty light brown color. Pour onion-soup mixture over pork chops. Cover and bake at 325° for 40 minutes. Serve with Uncle Ben's brown rice.
Mix all ingredients together and pour into long casserole dish. Top with crushed Ritz crackers. Bake for 45 minutes at 375°.
This batter will be very thin. It makes 1 large or 3 medium loaves. Grease pans. Bake at 350° until it springs back when touched.
Chop green pepper, red pepper, onion, garlic and hot pepper. Put marinade on meat. Take roast and cut in small finger lengths. Put 1 tablespoon oil in skillet and roast. Stir until all pink is gone. Put all peppers, onions and garlic in and stir until all are tender. Put tomato sauce and water in. Let simmer for 20 minutes. Cook rice and put serving size in plate. Put beef stir-fry over. No bread needed. Enjoy.
Remove excess fat from steak. Mix butter or margarine, oil, garlic, salt and pepper until blended. Spread on all sides of steak. Mix bread crumbs and cheese. Press into butter mixture on steak, coating steak well. Place steak in brown paper grocery bag. Fold end over and secure with staples or paper clips.
Heat oven to 350°. Beat with electric mixer, butter and honey. Add all other ingredients except the powdered sugar. Mix well with a mixing spoon. Using your hands, shape into small 1-inch balls and place 1-inch apart on cookie sheet. Bake 12 to 15 minutes or until set and beginning to brown. When done, remove and let cool slightly. Roll cookies in powdered sugar until coated. Makes 2 dozen.
In a large saucepan, cook beef over medium heat until no longer pink. Drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with cheese, if desired. Yield: 8 servings.
Melt butter, stir in egg, sugar and vanilla. Mix with crackers, coconut and walnuts. Spread in 9 x 13-inch pan (greased).
Cut veal into 2-inch squares and dredge in flour seasoned with salt and pepper. Heat the 3 tablespoons margarine in skillet; add veal and brown on both sides. Reduce heat to low, cover pan and cook about 20 minutes, turning 2 or 3 times. Remove from pan and keep warm in a 200° oven.
Cook squash and onion in small amount of water until tender. Drain. Add crumbs (reserve 1 tablespoon for top), cheese, egg, salt and 2 tablespoons butter. Put in greased casserole dish and top with rest of crumbs. Dot with 2 tablespoons of butter. Bake at 375° for 15 minutes or until brown.
Melt butter; combine sugar and cocoa. Add butter, eggs, flour and vanilla. Beat well; pour into pie shell. Bake at 350° until browned, about 30 minutes. Serve warm or cold.
In a large pot, saute onion in hot oil until just tender, then add garlic. Stir in tomato paste and two cans of water. Add salt, pepper, sweet basil, oregano and parsley if you like. Bring to a low boil, constantly stirring. Add tomatoes and the 1 can of water. Bring to a slow boil.* Add sausage and meatballs. Cook on low for 2 1/2 to 3 hours.
Cream together butter and sugar. Beat in eggs to sugar mixture, one at a time. Combine flour and baking powder. Alternating with flour mixture, add milk, vanilla and salt to batter. Bake in 350° oven for 1 hour and 15 minutes.
Brown ground beef and drain well. Add cheese and relish. Heat slowly until cheese melts and flavors blend. Serve hot with nacho chips.
Combine raisins, 2 cups water and 1/2 cup sugar; boil for 15 minutes. Drain raisins. Add enough hot water to raisin water to make 2 cups. Into hot water, add brown sugar, shortening and salt; mix. Add dry ingredients; mix well. Bake slowly at 325° to 350° for about 1 hour. Done when cake pulls away from sides of pan.
Wash rice and drain. Place in buttered baking dish, add salt and milk. Bake 1 1/2 hours with cover on dish at 300°. Stir occasionally. Add remaining ingredients. Bake, uncovered, 1/2 to 1 hour longer. Do not stir after adding last ingredients.
Steam or boil potatoes until done. Peel skins while still slightly warm and cut into thin slices. Place potatoes into mixing bowl. Add chives, onions, bacon, chicken broth, mayonnaise, French dressing and wine vinegar. Mix well and let stand for 30 to 40 minutes.
Preheat oven to 350°. Split chicken breasts in half and arrange in one layer in greased baking dish.
Mix mayonnaise, onions, milk and seasonings until smooth. Break cauliflower into small pieces and add with celery salt and peas to mayonnaise mixture. Toss lightly and chill.
Preheat oven to 350°. Grease an 8 x 12 x 2 1/2-inch pan. Pour in the pineapple and cherries. Spread coconut over all. Sprinkle in cake mix. Spread with pecans. Spoon over the melted butter. Bake at 350° for 45 minutes.
Mix egg white and pecans until sticky. Add sugar and cinnamon; stir well. Place in ungreased baking sheet and bake in 325° oven for 30 minutes.
Cream butter and shortening and gradually add sugar. Add flavorings and mix well. Add eggs, one at a time. Sift flour and measure. Sift again, adding cocoa, salt and baking powder. Add dry ingredients and milk alternately to butter mixture. Bake in tube pan at 350° for 1 1/2 hours.
Marinate chicken no more than 12 hours. Chicken can be baked, fried or barbecued.
Combine dry ingredients; set aside. Cream shortening and sugars; add eggs and vanilla, beat until fluffy. Blend in peanut butter. Gradually add dry ingredients. Stir in peanuts and chocolate chips. Drop by teaspoons or No. 100 scoop onto greased cookie sheet. Bake at 350° for about 8 minutes. Yields 7 to 8 dozen.
Melt butter in skillet, add onions, mushrooms and ginger when foaming. Add half and half and cream cheese. Increase heat and cook 2 to 3 minutes until mixture begins to thicken. Add crab, peppers and salt. Cook crab until hot, stir as little as possible. Have pasta ready as soon as sauce is done!
Sift together all dry ingredients and mix well. Add eggs and mix well. Gradually fold in sweet potatoes. Pour into greased 9 X 13 aluminum pan. Bake 350 degrees for 30 minutes or until done.