HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice tops from tomatoes and scoop out center; reserve. Place tomatoes in baking pan. Saute onions and garlic in olive oil. Add tomato pulp and juices, tomato sauce and water. Stir with a wooden spoon for one minute. Add rice, dill, parsley, salt and pepper, stirring occasionally with a wooden spoon over low heat until juices are absorbed. Add pignolia nuts and currants. Remove from stove. Let mixture cool. Stuff tomatoes loosely with mixture, leaving a little space on top. Cover with tops of tomatoes. Sprinkle top of tomatoes with bread crumbs. Cover pan with foil or lid. Bake at 375° for 1 hour. Uncover; bake 1/2 hour longer or until brown.
Sear chops on both sides until brown. Combine remaining ingredients and pour over chops. Cover and cook slowly until tender, at least 1 hour. The longer these simmer the better. Add more beer later on to keep more juice on.
Cook celery until just tender. Blend soup and milk; add to celery in buttered casserole. Mix 2 cups Ritz cracker crumbs with 1/2 cup nutmeats and 1/2 cup melted butter. Sprinkle over celery. Bake at 300° for 1 hour.
Preheat oven to 325°. Cream eggs and sugar together. Add oil, flour, salt, cinnamon, baking soda and baking powder. Fold in 4 cups peeled and diced apples. Spoon in greased 9 x 13-inch pan. Sprinkle 1 package butterscotch bits over top. Bake for 1 hour.
Slit wieners lengthwise, not quite to the ends and not quite all the way through. Cut cheese into chunks about 3 inches long and 1/4-inch square. Insert the cheese into each slit in the wieners. Wrap a slice of bacon around each wiener in a spiral fashion and secure each end with a toothpick. Broil about 15 minutes or until bacon is crispy.
Melt margarine in pan over low heat. Add marshmallows; stir until all is melted. Take pan from heat and add Rice Krispies. Mix well. Press mixture into well greased 13 x 9 x 2-inch pan. Cool. Cut into squares.
Mix all ingredients and baste roast. I like to take a knife and prick meat all over so that marinate can penetrate through meat. Marinate several hours or overnight. Bake and baste with sauce. Bake 350° - 375°.
Break bread dough in 1/2. Stretch out or roll out in a large circle. Heat a large frying pan with 1/2 stick butter; place bread in pan. Cook on both sides. When bread is done, put on a plate and sprinkle with mixed cinnamon and sugar.
Mix well. Flour dough in hand; form biscuits. Cook in iron skillet at 425°.
Grease a 13 x 9-inch pan. Microwave margarine in large microwave bowl on High for 45 seconds or until melted. Add marshmallows. Toss to coat with margarine. Microwave on High for 1 1/2 minutes or until smooth. Stir after 45 seconds.
Combine ingredients; stir to blend. Chill for at least 1 hour. Serve in hollowed out loaf of French bread; use hollowed out section to make bread cubes for dipping or pour into your favorite bowl and dip with chips and crackers.
Mix all ingredients and pour into greased pan. Bake at 375° until golden brown. Serve immediately.
Lightly brown onions and beef in fat, stirring constantly. Add green pepper, celery, carrots, tomatoes, seasonings and sugar; simmer for 20 minutes. Pour into 2-quart casserole; top with potatoes. Brush lightly with butter or margarine. Bake at 350° until golden brown. Garnish with parsley.
Mix together cranberries, pineapple and sugar in bowl. Fold marshmallows into whipped cream. Fold cream mixture into cranberry mixture. Chill.
Cook and brown together ground beef, onions and cabbage. Add celery, beans, tomatoes, salt, pepper, chili powder and water to cover. Simmer for 30 minutes. Serve in soup bowls with a dollop of mashed potatoes floated in center.
Brown ground chuck and onion. Drain. Cook macaroni. Combine all ingredients. Bake for 25 minutes at 350°.
Put under broiler 2 or 3 minutes. Topping should be bubbly and slightly brown when done.
Mix eggs, oil, salt, fennel and pepper. Dissolve sugar in water and also the yeast. Add this and flour to egg mixture. Work dough until you can work with your hands. Form into sticks. You then have to boil them until they float to the top of the water. Put bread sticks right on racks to bake. Bake at 400° for 15 to 20 minutes. Switch level of racks. Bake 15 minutes longer.
Remove casing and brown sausage until almost done. Then add ground beef & brown together until done. Drain well. In skillet, mix in cubed cheese, oregano & garlic salt. Cover & keep heat on low. Stir occasionally until cheese is melted. Cool. Spread browned mixture on pieces of rye bread. Then broil for approximately 4 minutes. Serve hot.
Wash cucumbers and cut in half lengthwise. Combine garlic, salt, water and vinegar; bring to a boil. Remove garlic and place 4 halves into each hot sterilized jar. Pack cucumbers into jars, adding 2 sprigs dill weed and 4 peppercorns to each jar. Pour boiling vinegar mixture over cucumbers, leaving 1/2-inch headspace. Remove air bubbles; wipe jar rims. Cover jars at once with metal lids and screw on metal bands. Process jars in boiling water bath 10 minutes. Yield: 6 to 7 pints.
Mix well and pour in unbaked pie shell. Bake in 450° oven for 10 minutes; reduce heat to 350° and bake 25 minutes longer.
Combine margarine, Karo and sugar. Bring to a boil. Reduce heat and simmer for 10 minutes. Add vanilla. Butter a large bowl. Combine popped corn and nuts. Pour Karo mixture over popped corn. Break into chunks or shape into balls.
Combine cheese; sprinkle half of it in 8-inch square pan, forming a bottom layer. Combine eggs and salsa. Pour over cheese; top with remaining cheese. Bake 25 minutes at 350°, until golden and bubbly. Serve hot with tortilla chips, or allow to cool; cut into squares and store in refrigerator. Serves 6 to 8.
Combine sugar, margarine and milk in saucepan. Bring to a full rolling boil, stirring constantly. Boil 5 minutes over medium heat. Remove from heat. Stir in chocolate pieces, Marshmallow Creme, nuts and vanilla until well blended. Pour into a greased 13 x 9-inch pan.
Mix together broccoli, onion, bacon, raisins and walnuts. Just before serving, combine last 4 ingredients. Pour over salad, toss and serve. Per serving: 178 calories and 4 g fat.
Heat oven to 350°. Put unsweetened chocolate and margarine in a microwave-safe bowl. Microwave on High for two minutes. Stir until chocolate is melted. Stir in remaining ingredients. Spread in greased 13 x 9-inch pan. Bake for 30 to 35 minutes.
Melt butter, chocolate chips and peanut butter. Put cereal in large bowl and pour chocolate mixture over cereal. Gently stir until cereal is thoroughly coated. Spread on wax paper and let dry. Pour powdered sugar into brown paper bag and fold top back and keep it open wide. Pour in coated cereal, close sack and shake until all cereal is coated.
Mix ground beef, eggs, bread crumbs, green pepper, onion, milk and package of meat loaf mix all together in a bowl. Put in a baking pan and shape. Mix 2 packages gravy mix with 2 cups water. Pour over meat loaf and bake at 350° for 1 hour. After 1 hour, remove excess grease and slice meat loaf into slices, so the meat will get done. Cover and bake 1 hour more.
Brown first 3 ingredients and drain. Add rest of ingredients and bake at 350° for 1 hour.
Soak beans overnight in water with 1 teaspoon baking soda. In the morning, remove any floating beans. Using the same water, add all ingredients as well as the meaty ham bone. Bring to a boil, then reduce heat and simmer for a few hours, stirring occasionally.
Preheat the oven to 325°. Cream the butter, margarine, cream cheese and sugar. Add eggs, one at a time, until smooth and creamy. Add the flour, beating well. Put the vanilla in and mix well. Grease and flour a 10-inch Bundt or tube pan. Pour batter in pan. Bake 1 1/2 hours or until done.
Pour 1 cup boiling water over 1 cup chopped dates and add soda. Let stand while the following is mixed in the usual manner: sugar, butter, egg, flour, vanilla, salt, baking powder and nuts. Add these ingredients to the date mixture. Pour into a 9 x 12-inch pan. Bake 35 minutes at 350°.
Mix all in a large bowl. Toss lightly. Chill at least 2 hours.
To browned and drained hamburger, add next 5 ingredients, mixing as you go. Add seasoning salt, chili powder and garlic powder to your taste. Cook over low heat until onions and celery are done, stirring thoroughly and often.
Grease 2 small or 1 large loaf pan. In large bowl, mix together and soak first 4 ingredients for 1 hour. Add remaining ingredients. Bake at 350° for 45 minutes.
Mix ingredients well. Make into teaspoon size balls and place on pan or plate. Refrigerate them, then eat! (No baking!)
Measure 1/4 cup each: dried black-eyed peas, small red beans, cranberry beans, cow peas pigeon peas, baby lima beans, red kidney beans, pink beans, pink bans, navy beans, black beans, pinto beans and yellow split pea and green split peas.
Brown venison in skillet and drain. Brown onions in skillet and add with meat to cooking pot. Add broth and tomatoes and bring to boil. Reduce to simmer and add spices. Simmer for an hour; add beans and hominy and simmer another hour. (Ground beef can be substituted if necessary, lean chuck or round is better.)
Mix cake as directed and bake in a 9 x 13-inch pan. When cake is done, punch holes in cake while still hot. Pour on cream of coconut, then pour on sweetened condensed milk. Let stand overnight. Spread on Cool Whip and coconut. Keep refrigerated.
About 1 3/4 Hours Before Serving: In a 12-inch skillet over medium-high heat, in hot salad oil, cook carrots, onion, mushrooms and salt until vegetables are golden.
Put first six ingredients into blender along with the juice drained from the canned whole tomatoes. Chop into small chunks. Then add tomatoes and tomato sauce and blend to desired texture. Keeps well in the refrigerator, if it lasts. Makes 1 quart.
Preheat oven to 375°. Combine flour, sugars and butter in a food processor; pulse until mixture resembles coarse meal.
Mix all ingredients together except chocolate chips. Press onto cookie sheet pan. Melt chocolate chips. Pour over top of peanut butter mixture.
Stir biscuit mix and onion powder together in bowl. Add milk, mix to form a soft ball. Press in bottom of 9 x 13-inch pan. Bake at 375° for about 15 minutes to partially cook. Beat eggs until frothy. Add cream, salt and pepper. Combine with cheeses, shrimp and crab. Pour over top of hot biscuit mixture and return to oven. Bake 35 minutes or until a knife inserted in center comes out clean. Let stand 5 to 10 minutes. Cut in squares and serve warm. Garnish with sprigs of dill or parsley and tomato wedges. Makes 54 squares. May be made ahead. Cover and reheat.
Soften the cream cheese and blend with green onions. Make 5 stacks of salami and spread cream cheese mixture between slices. Chill thoroughly, then cut each stack into equal wedges.
Mix dry ingredients well, then add fruit cocktail and 1 egg. Bake in 9 x 13-inch pan for 30 minutes at 350°.
Brown sausage in frying pan. Drain off grease. Cut up veggies and mix in with cooked sausage; add a touch of salt and as much teriyaki sauce as desired. Mix well. Lay egg roll wrapper out flat; mix the water and flour to make a paste and smooth around edges of wrapper. Put tablespoon of mixture into wrapper and roll it up.
Grease a 13 x 9-inch pan. Cut bread 1-inch thick and put in pan. Beat eggs with remaining ingredients except butter. Pour over bread. Cover and refrigerate 4 to 36 hours. Bake at 350° for 45 to 50 minutes, uncovered. Dot with butter. Let stand 5 minutes before serving. Serve with your favorite flavor of syrup. This is a wonderful brunch dish; especially nice because the preparation can be in advance.
Brown and drain sausage. Place bread and sausage in a greased 10 x 13 inch pan. Mix all other ingredients together and pour over top of bread and sausage mixture. Bake at 350° for 45 minutes. May be prepared and refrigerated uncooked overnight. Yield: 8 to 12 servings.
Melt butter in	a 2-quart dish. Mix together, but do not stir, 3/4 cup sugar, flour and milk. Pour over butter. Mix together, but do not stir, fruit juice and 1 cup sugar. Pour over batter. Bake 1 hour at 350°.
Cook chicken until tender; set aside 1 cup broth to cool. Remove bone and skin from chicken. Return meat to broth in boiler. Add salt and pepper to taste. Put the cup of cooled broth in bowl. Add enough self-rising flour to make a stiff dough. Roll out on floured board and cut in about 2-inch squares. Add to boiling broth in boiler. Cook for a few minutes until dough has time to cook. Remove from heat. Cover and let set 5 minutes.
Mix all ingredients and beat well. Stir in 6 ounce package chocolate chips and 4 ounce bar of German chocolate, grated. Bake in tube pan at 350° for 55 minutes.
Beat all ingredients together. Pour into hot iron frying pan. Bake at 350° for 1/2 hour.
Use 2 or 3 cups of boiled chicken or turkey. Cut into bite-size pieces. Mix with sour cream and soup. Put mixture in casserole dish. Crush crackers with a little melted butter and sprinkle over top of casserole. Bake until hot at 350°.
Cook noodles as directed. Mix all ingredients together. Stir in noodles. Bake in a shallow casserole dish. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes, covered.
In a large heavy pan, brown and cook sausage. Drain grease. Cook carrots and caraway in butter until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer until cabbage is tender, stirring occasionally. Serves 6 to 8. Serve with corn bread!
Use medium size bowl and beater. Mash bananas and add sugar, salt, baking powder and milk. Blend together. Add slightly beaten eggs, followed by rest of ingredients. Mix thoroughly. Pour into two 9-inch pans and bake for 30 to 35 minutes at 400°.
Mix milk, sugar and salt in saucepan. Heat to boiling; stir. Remove from heat; add other ingredients, stirring until melted. Pour into a 9 x 9 x 2-inch pan lined with waxed paper. Refrigerate until firm.
Crumble the ground beef in bottom of 8-inch baking dish. Over this, pour the soup. Sprinkle with frozen Tater Tots. Bake at 350° for 1 hour.
Cut frankfurters lengthwise almost to bottom. Place 1 strip of cheese in each frankfurter. Wrap each with a slice of bacon and secure with toothpick. Place cut side down on rack or broiler pan. Broil at 550° with tops about 5 inches from heat, turning when bacon is crisp, about 15 minutes.
Start oven 10 minutes before baking; set to moderately hot (425°). Heat bacon fat in skillet, add ground beef and onions. Stir and cook until meat is separated. Add salt, pepper, paprika and flour blended with water smoothly. Cook 2 or 3 minutes and stir constantly until thickened. Heat butter in saucepan, add corn, salt and pepper. Stir and cook constantly for 2 or 3 minutes. Pour a little more than half the corn into well buttered 9 or 10-inch glass pie pan. Place in oven and cook 15 minutes. Remove quickly from oven and add hot hamburger mixture and rest of corn. Lay quarter rings of green peppers around edges. Return to oven, bake 15 to 20 minutes or until bottom and top are brown. Serves 4 to 5.
Brown meat and onion in oil and drain. Coarsely chop tomatoes and add to meat, including the juice from tomatoes. Add water and 4 beef bouillon cubes. Simmer this for about 1/2 hour. Add canned vegetables, including the water they're packed in. Add pasta. Let cook over low heat until pasta is tender. Add salt and pepper to taste.
Spray a 12 or 14-inch pizza pan with Pam. Slice cookie dough and lay on pan. Press to cover pan with cookie dough. Bake at 350° for 15 minutes. Do not overbake. Cool on a wire rack until completely cold. Mix Philadelphia cream cheese, cherry juice and sugar until smooth. Spread over cookie to edge.
Mix eggs, salt and milk in pie pan. Melt margarine in a skillet. Dip bread quickly in egg mixture. Brown on one side and sprinkle with cinnamon. Turn and brown other side. Serve immediately. Try applesauce or sour cream on French toast for a change.
Cook noodles until tender. Beat in eggs and milk. Mix lightly. Grease ring pan with butter. Pour into pan. (May keep in refrigerator several hours.) Set ring in pan of water. Bake at 350° for 1 hour.
Beat egg whites and cream of tartar until stiff; fold in sugar and vanilla. Fold in crackers, baking powder and walnuts. Bake in well greased 9-inch pie pan at 350° for 30 minutes.
Combine sugar, eggs and oil; mix well. Add dry ingredients alternately with milk. Add flavorings and coconut. Bake in well-greased tube or Bundt pan at 350° for 1 hour. Cool in pan while making sauce.
Combine egg, milk, oil and honey. Add Pancake Mix and stir until batter is blended, but still slightly lumpy. Pour about 1/4 cup batter onto hot, lightly greased griddle.
Boil potatoes 5 - 7 minutes. Drain. Add vinegar, sugar, onion, garlic, bacon drippings. Cook 5 minutes. Add flour to thicken, bacon bits, seasoning. Cook additional 5 - 10 minutes. Serves 4.
Beat together butter, peanut butter and sugars until fluffy. Add eggs and vanilla. Sift together flour, baking powder and baking soda. Add to peanut mixture, beating until smooth. Shape 1 teaspoon dough around Snickers bar. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
Combine the first 6 ingredients; mix well. Shape into patties. Lay in long baking pan. Bake at 325° for 20 minutes; drain. Turn each pattie over. Bake 20 minutes more; drain again if necessary.
Heat oil in a large saucepan or Dutch oven over medium heat. Add carrots, parsnips, celery, onions, garlic and thyme. Cook, stirring frequently, until slightly softened, 5 minutes. Add barley and rice; stir to coat. Stir in broth, 2 cups water, the potatoes and tomato. Cover and bring to boiling. Reduce heat to medium-low. Simmer, covered, skimming and stirring occasionally for 1 hour. Stir in spinach, salt and pepper; simmer, covered, 3 minutes. Serve hot.
Preheat oven to 300°. Cream together softened butter and shortening. Add sugar, eggs and flavoring. Alternate flour and milk, mixing well. Put in tube pan. Bake 1 1/2 hours. Let set 15 minutes and remove from pan. Cool completely before covering.
Mix together in a bowl the tuna, egg, corn meal and crackers. Shape into 1-inch balls. Deep fry in hot oil about 2 1/2 minutes or until golden brown. Makes 9 (1-inch) balls. Kids love these.
Boil carrots in unsalted water until almost tender, 15 to 20 minutes. Drain. Combine soup, cook 2 minutes; add remaining ingredients, simmer 2 to 3 minutes. Refrigerate for at least 12 hours. Serve hot or cold.	This is a dish, that can be made ahead of time and will last when stored in refrigerator for several days.
Melt jello and cheese with boiling water; add rest of ingredients. Pour into a chilled pan and chill. Serve as a dessert or with meal.
Heat oven to 375°. Mix thoroughly the butter, shortening, powdered sugar, egg and flavorings. Blend in flour and salt. Divide dough in half. Blend food coloring into 1 half. Shape teaspoon of dough from each half into 4-inch ropes. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane. Bake 9 minutes. Sprinkle cookies with candy-sugar mixture. Remove. Makes about 4 dozen.
Put oatmeal in mixing bowl. Stir in melted butter. Blend eggs and sweetener. Add to oatmeal. Mix milk and vanilla. Add alternately with dry ingredients to the oatmeal-egg mixture. Stir in raisins. Drop by level teaspoonfuls onto cookie sheet. Bake at 400° for 10 to 15 minutes, until golden brown. Makes 72 cookies.
Place graham crackers side by side in ungreased 15 x 10 x 1-inch jelly roll pan. In heavy 2-quart saucepan, combine butter and sugar. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Immediately pour over graham crackers. Spread to coat. Sprinkle with chocolate chips. Let chips stand 1 minute. Spread. Sprinkle with peanuts. Lightly press peanuts into chocolate. Cool. Break into pieces.
Mix tomato juice, vinegar and seasonings. Place meat in a shallow glass dish; pour tomato juice mixture over meat. Cover; refrigerate for 2 hours. Remove meat from marinade; reserve marinade.
Cool bread and then break coarsely. Mix together onions, tomatoes, peppers, eggs and bacon. Add mayo, then cornbread, trying not to break cornbread too much.
Saute garlic (minced) in oil; add tomatoes. Bring to a boil. Stir in remaining ingredients. Simmer to desired thickness.
Combine meat, tomato juice, onion, seasonings and 6 cups water in soup kettle. Cover and simmer 2 hours. Strain meat and skim off excess fat. Add meat and vegetables; cover and simmer 1 hour.
Mix for 2 minutes on high. Grease and flour Bundt pan. Bake at 350° for about 40 minutes to 1 hour. Cool 20 minutes and turn out on rack.
Mix all ingredients together and store. Mix 3 teaspoons of tea mixture to one cup of hot water.
Cream the margarine and sugar. Add eggs, vanilla, Hershey's syrup and flour to the margarine and sugar. Bake at 350° for 30 minutes. Cool completely before frosting.
Bake the crust and let it cool. Mix sugar and cream cheese. Put it on the cool crust. Put on the drained pineapple and start layering the rest of the fruit.
Saute the apricots, raisins and nuts in the butter, stirring frequently, until the dried fruit has softened and the nuts are lightly browned. Sprinkle in the cinnamon and cloves. Stir in the barley and salt lightly. Stuff into wild duck or goose. Makes 2 cups.
Take about 2 cups flour to make moist dough, Crisco (size of egg), about 1/2 cup milk, the baking powder and the salt. Mix all together; roll about 1/2-inch thick. Cut into squares; let set for about 10 minutes. Add to cook, soup bone, cooking beef, chicken or ham until done. Add pot pie.
Bring the water to a boil. Add the pudding mix and jello; do so gradually with a whisk. Cook until clear. Cool overnight. Add well drained oranges, Cool Whip and jello mixture together, folding together gently. Refrigerate until ready to serve.
Heat oil in Dutch oven. Add beef, onion and garlic. Cook over high heat. Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer 1 1/2 hours, stirring occasionally.
Simmer raisins and water until plump. Drain, reserving liquid. Add enough water to measure 1/2 cup. Mix thoroughly shortening, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 400°.
Put cranberries, salt and water on stove. When starting to boil, add soda and cook 10 minutes or until all cranberries have popped. Add sugar and jello and stir until dissolved. Add marshmallows while hot so they can dissolve. Remove from stove and let cool. Add celery, apples and nuts. This needs to be stirred occasionally until it jells as the ingredients tend to float. Put into container to store; the flavor improves each day.
Cream margarine and sugar together. Add eggs, one at a time, beating in creamy mixture. Add crushed pecans, coconut, crushed vanilla wafers and milk. Grease and flour tube pan. Bake at 325° for 1 hour and 40 minutes.
Brown meat in oil; add garlic and onion. Mix together chili powder, flour, salt, pepper, oregano and cumin seed and add to meat mixture. Add water and lime juice. Simmer, covered, for 1 to 2 hours. Add beans if desired. Serve.
Pour water over cereals. Mix together flour, sugar, salt and soda. Mix eggs into cereal. Add oil and dry ingredients and buttermilk last.
Mix zucchini, onions and salt. Let stand overnight. Drain and rinse in cold water. Drain again. Be sure all water is off. Add remaining ingredients. Cook 30 minutes. Stir while cooking. Seal in sterilized jars.
Prepare hash browns as directed on package; set aside. Melt shortening in another large skillet. Place cubed steak in skillet over medium heat 3 to 5 minutes on each side or until brown. Remove skillet from heat. Season steak with salt and spread each steak with catsup. Top each steak with 1/2 cup cooked hash browns and Cheddar cheese. Return to heat, cover and cook over low heat until cheese melts. Yield: 6 servings.
Sift together corn meal, flour, baking powder and salt. Add remaining ingredients. Mix with a spoon. Bake in a 9-inch round Teflon pan at 375° for 30 minutes.