HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan or kettle, cook pepper halves in a large amount of boiling salted water 3 to 5 minutes or until tender. Drain. In a skillet, cook ground beef and onion 5 minutes or until beef is brown. Drain fat. Stir in barley, salsa, carrot and cumin; mix well. Add 1/2 cup shredded cheese; toss to mix. Spoon mixture into pepper halves. Place in 13 x 9 x 2-inch baking pan. Bake, covered, in a 350° oven for 20 minutes. Sprinkle the remaining cheese atop peppers. Bake, uncovered, 5 to 10 minutes more.
Melt butter in 6 quart pot. Add olive, leek, onion, bay leaf, garlic and thyme and saute until onion is transparent. Add tomatoes, clam juice, wine, Pernod and saffron. Cover and simmer 1/2 hour, being careful not to overcook. Add clams; cover and cook for 5 minutes. Add scallops and fish; cover and cook for 10 minutes more until fish flakes easily when tested with a fork.
Crush the graham crackers. Add the oleo and brown sugar. Mix well. Pat out in a 9 x 13-inch cake pan. Bake at 350° for 5 to 7 minutes. Cool.
Prepare Rice-A-Roni until done. Add chicken. Stir well. Set aside (covered). Take large flat pan, spray with Pam. Heat both sides of taco shells. Add chicken mixture, then taco or Cheddar cheese (in package). Roll and serve.
Combine flour and sugar; mix. Beat egg and add to flour and sugar mixture. Add vinegar and reserved pineapple juice. Cook and stir in 1 1/2 or 2-quart saucepan on low heat until thick, 3 to 5 minutes. Cool.
Combine cream cheese and sour cream together; mix well. Add onion, garlic and beef; mix well. Put in crock-pot on low. Cook until hot. Serve warm with crackers or rye rounds.
In heavy skillet, brown chicken in butter or margarine; remove chicken, add onion and garlic to skillet and saute until lightly browned. Add a dash of salt and remaining ingredients (except pepper). Return chicken to skillet, spoon sauce over all. Cover, simmer 30 minutes. Add green pepper and cook 10 minutes. Serve over rice. Makes 4 to 6 servings. *I use chicken bouillon granules.
Combine cooked sweet potatoes, butter and eggs. Mix well. Combine sugar, flour and salt. Add to potato mixture. Mix well. Combine buttermilk and soda. Add to potato mixture. Mix well. Stir in vanilla. Pour into pastry shell. Bake at 350° for 1 hour and 10 minutes or until set. Serve warm or cold. Yields 1 (9-inch) pie. Happy eating!
Follow directions for 6 cups instant potatoes. Do not make them soupy; may want to cut back on water or milk just a little. When they are prepared according to package directions, add sour cream, cream cheese, margarine, salt and pepper. Whip the sin out of them. May add shredded cheese, chives, parsley, bacon bits or whatever seasoning you may like. Bake in a 350° oven for 1/2 hour or a little longer if they have been refrigerated prior to baking.
Dissolve jello in 1 1/2 cups boiling water. Combine canned juice, retained juice and water to make 2 cups. Add to hot mixture. Refrigerate until partially congealed. Fold in Cool Whip. Combine with jello mixture and refrigerate in 9 x 13 dish.
Heat oven to 425°. Combine oat bran, flour, cinnamon, baking powder and	brown sugar in a mixing bowl; blend with a fork. Beat egg whites,	milk, oil, vanilla, chopped cranberries and apple concentrate in a separate bowl with a fork. Add liquid mixture to dry and stir until blended. Fill muffin tins. Place in oven. Lower temperature to 400°. Bake for 17 to 20 minutes. Cool slightly before removing from tins. Makes 12.
In pan, place all ingredients except carrots and bring to a boil. Pour this mixture over the cooked carrots. Put in refrigerator and chill overnight. Will keep for a long time. The longer it sets the better it is.
Put jar of tomatoes in a 6-quart pot. Add eggplant, green pepper, red pepper, onion, zucchini and garlic and simmer 60 minutes on the stove. Or, use a microwavable 4-quart casserole dish and cook 30 minutes at Medium (50%), stirring every 2 minutes. When you take out of microwave, let sauce sit for 2 minutes and then pour over spaghetti or pasta of choice.
Combine first 6 ingredients to make meatballs. Bake for 20 minutes at 350°. In saucepan, combine next 6 ingredients and cook until thick. Add vegetables and simmer for 10 minutes. Add meatballs. Serve over rice. Serves 4 to 6.
Grease a 13 x 9-inch baking pan. Microwave spread in a large microwavable bowl on High for 45 seconds or until melted. Add marshmallows; toss to coat with spread. Microwave 1 1/2 minutes or until smooth when stirred, stirring after 40 seconds. Immediately add cereal. Mix lightly until well coated. Press into a baking pan. Cool and cut into squares. Makes about 24.
Trim fat off brisket. Liberally sprinkle meat tenderizer and garlic salt on both sides of brisket. Pour Worcestershire sauce and rub in with hands on both sides, then rub in brown sugar on both sides with hands. Bake in oven at 250° in covered pan for 7 or 8 hours (I usually bake it overnight) or until tender.
Place peeled banana, milk and ice cream or yogurt into a blender and blend until smooth. Serves 2.
Cream shortening and sugar. Add eggs, one at a time. Sift dry ingredients. Add alternately with buttermilk. Bake in tube pan in 325° oven for 1 hour.
Cook rice according to directions on package and cool. Blend all ingredients thoroughly. Chill. Serve on lettuce leaves, if desired.
Mince onion, celery, parsley, rosemary, sage and anchovies together. Heat oil in saucepan. Brown and stir with wooden spoon. Dilute tomatoes with wine; add to mixture. Add salt and pepper (not too much salt, as anchovies are salty). Reduce heat to moderate; let the sauce simmer. Cook spaghetti in salted water until al dente (firm to bite). Drain; turn onto a warm serving dish. Mix the sauce and grated cheese with the spaghetti and serve. (Serves 4 to 6.)
In large bowl, mix yogurt, orange juice concentrate, honey and salt to blend thoroughly. Add remaining ingredients except lettuce and sunflower nuts. Toss to coat. Line bowl or individual plates with lettuce leaves. Fill with fruit mixture. Sprinkle with sunflower nuts. Serves 4.
Layer lettuce, onion, celery and bell pepper and English peas in oblong dish. Add a layer of mayonnaise; spread out. Sprinkle sugar over mayonnaise. Add layer of grated cheese and layer of Bac*Os. Make several hours in advance or overnight.
Cream Crisco and sugar; add vanilla and almond flavoring. Add egg whites one at a time. Sift dry ingredients together and add alternately with milk. Bake at 350° for 25 to 30 minutes in two 9-inch round pans lined with waxed paper, greased and floured. Ice with One Minute Chocolate Icing.
Sift flour, cinnamon, baking soda, cloves, ginger and sugar. Cream Crisco and margarine. When fluffy, add eggs (one at a time). Mix in molasses and dry ingredients. Drop in small lumps on ungreased cookie sheets. Bake at 325° for 15 minutes. Cool before removing from the pan. These are very crisp. Makes 6 dozen.
Cream together sugars, oleo, peanut butter, eggs and vanilla. Add flour and baking soda and mix well. Add oats, chocolate chips and nuts. Bake at 350° for 12 minutes. Cookies will be soft. Do not overbake.
Combine sugar, corn syrup and water; cook slowly until sugar dissolves and mixture forms a soft ball (236°), 15 to 20 minutes. Add pecans and salt; cook until mixture hardens slightly (295°), 20 to 30 minutes. Stir constantly. Remove from heat. Add butter and soda. Stir. Pour evenly into well-greased, shallow pan. Cool partially. Turn when firm. When cold, break into pieces.
To make meat sauce, combine ground beef, Ragu, tomato juice, salt and oregano; simmer for 30 to 45 minutes.
Cream sugar, butter and egg together. Add nuts, baking soda and flour. Mix well. Add potato chips. Roll into small balls. Dip fork in sugar to flatten balls a little. Bake until golden brown at 375° about 15 to 20 minutes.
Boil chicken and 2 teaspoons salt in water until tender. Bone and cut in pieces and save 1 1/2 cups of chicken broth. Combine soup, tomatoes, chicken broth and 1/2 teaspoon salt in small saucepan and heat. Layer chicken, tortillas (that have been cut in 1/2-inch strips), cheese, chopped onion and heated sauce in an electric skillet. Repeat layers, ending with cheese. Cook at 250° for 20 minutes, then 200° for 40 minutes. Can layer in pan and bake at 350° for approximately 1 hour.
Mix together and bake in 9 x 13-inch greased cake pan for 40 minutes at 350°.
Remove skin and fat from chicken. Put into a 3-quart casserole dish. Add seasoning, parsley, black pepper, garlic, tomatoes (poke holes in tomatoes) and tomato sauce. Mix. Put into a 350° oven for 1 hour. Slice bell peppers and mushrooms. Add to casserole and return to oven until peppers are tender, not soggy. Serve with rice or noodles. Serves 4.
Follow the pound cake recipe directions on the back of the cake mix box. Butter and flour a 13 x 9-inch pan; pour batter into the pan. Place sliced peaches over the top; sprinkle with cinnamon and sugar. Bake as directed for pound cake. About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
Combine all ingredients in a 3-quart saucepan and bring to a boil. Reduce heat and simmer 15 minutes. Strain the spices from the cider and pour into serving mugs. Serves 8.
Arrange half of the crackers on the bottom of a 13 x 9 baking pan, breaking crackers, if necessary, to fit. Pour milk into a large bowl and add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in Cool Whip. Spread half of pudding mixture over crackers. Place half of the remaining crackers over pudding; top with remaining pudding mixture and crackers. Remove top and foil from frosting and microwave on high 1 minutes or until pourable. Spread evenly over crackers. Refrigerate 4 hours or overnight. Cut into squares to serve. Garnish with strawberries.
Mix all ingredients, except potato chips and place in an ungreased casserole dish. Top with crushed potato chips. Bake at 400° for 15 to 20 minutes or until thoroughly heated.
Combine onion and green pepper in a 5-quart casserole or bowl. Cover and microwave on High for 6 to 7 minutes or until tender. Stir in remaining ingredients. Cover and microwave on High for 10 minutes. Stir. Cover and microwave on Medium (50%) for 30 to 35 minutes. Let set for 5 minutes. Serves 8.
Combine Karo and sugar in pan. Heat over medium heat until sugar is dissolved (10 minutes), stirring often. Add peanuts and salt. Heat over medium-high heat until nuts are light brown, 10 to 15 minutes. Boil for 10 to 15 minutes. Pour baking soda. (Hold on to your seat! Will boil up. Stir fast!) When it simmers down, pour mixture onto buttered cookie sheet. Let cool.
Cook macaroni; drain. Add margarine and 2 cups cheese; stir until melted, then add 1 can milk. Beat eggs and add 1 1/2 cups of milk. Stir and then add 1/2 cup cheese on top. Cook 3 hours on low in crock-pot. Don't lift lid.
Blend together sour cream, softened cream cheese and taco seasoning mix. Spread mixture in bottom of large casserole dish (approximately 9 x 9-inches). Pour taco sauce over mixture. Brown ground beef and crumble over sauce. Top with lettuce, tomato, cheese, onion and hot peppers, if desired. Chill for few hours. Serve with tortilla chips.
Heat oven to 325°. Stir chips and margarine in small bowl; press onto bottom of 9-inch spring-form pan. Bake 15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speed with electric mixer until well blended. Mix in shredded cheese and chilies; pour over crust. Bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Top with remaining ingredients just before serving.
Bring to boil for 3 minutes. Serve as dip for scallops. Cook bacon 8 minutes at 350° in a pizza pan. Take out and wrap strips around scallops. Put back on pizza pan. Bake at 400° for 10 minutes.
Melt margarine in skillet; add pecan halves and cook 20 minutes over low heat, stirring occasionally. Drain on paper towel. Mix sugar and spices together in a paper bag. Add warm nuts and shake to coat.
Shake together. Can marinate chicken overnight for extra flavor. Baste chicken as it cooks.
Saute onions and pepper in margarine. Add remaining ingredients and put in a greased casserole dish. Bake at 350° for 30 minutes. Serves 8 to 10.
Cream sugar, molasses and eggs together. Add buttermilk alternately with dry ingredients. Bake at 350° for 45 minutes to one hour. Makes 1 loaf.
Mix softened ingredients and refreeze. To serve, mix 2 tablespoons mix with 1 cup boiling water. Add rum to taste. Sprinkle with dash of nutmeg.
Don't be afraid to tackle lasagne just because you are a beginner. This recipe was designed for you, which eliminates cooking the noodles beforehand, which most people find the most tedious job of all (the noodles have a tendency to tear unless you cook them perfectly; they also love to slip into the sink when you are trying to drain them).
Clean pig and wash well inside and out with clear water. Rub well with salt. Sprinkle with white pepper inside and out. Stuff the cavity with dressing and sew up with linen thread or white cord. Cover ears and tail with pieces of well-greased paper. Place in roaster. Brush with a little fat and roast at 375° for 2 1/2 hours, basting every 15 minutes. Pig's mouth should be open and a potato inserted. After roasting, remove the potato and place an apple in the mouth. If you want the skin of the pig to be soft, baste with hot stock; if you want it to be crusty, baste with oil or melted butter. Remove hot pig to hot platter and garnish with parsley or watercress.
In 3-quart casserole, cook bacon on high 1 1/2 to 3 minutes until crisp. Add celery, onions and potatoes. Cook on high 7 to 10 minutes until vegetables are tender. If using olive or salad oil, cook with vegetables. Meanwhile, drain clams reserving liquid and add water if needed, to measure 1 1/2 cups. Add clam liquid, potatoes, tomatoes with their liquid, salt, thyme and pepper to casserole. Cook, covered, on high 18 to 25 minutes, until potatoes are tender, stirring once. Add reserved clams. Cook, covered, on high 2 to 3 minutes until clams are heated through. Makes 8 cups, about 125 calories per cup.
Boil water and sugar 10 minutes; cool. Steep tea bags in 2 cups boiling water and let cool. Mix together with rest of ingredients and freeze 24 hours. To serve, place 1 ice cream scoop of slush into serving glass and fill with Seven-Up.
Put everything in a pint saucepan and bring to a boil. Cook slowly, uncovered, 20 minutes. Cook one potato, smash it and add to mixture. Pour into pie shell and bake at 425° for 15 minutes. Reduce heat to 350° and continue to bake until lightly brown.
Combine venison, onion, celery, bread crumbs and eggs to make meatballs. Place in deep-sided baking dish. In bowl, mix cranberry sauce, sauerkraut and barbecue sauce. Pour over meatballs. Cover and bake 1 hour at 350°.
Stew chicken; pick off bone and set aside. Save broth. Melt margarine and stir into dressing. In a greased baking dish or pan, put a layer of dressing mix, then put a layer of chicken, then pour soup (diluted with broth) over chicken. Top with remaining dressing mix. Bake at 350° until brown (45 minutes to 1 hour).
Mix all ingredients together and roll into small balls. Drop on wax paper, then eat! Eat! Eat!
Wash chicken legs; pat dry. Combine crumbs, garlic salt and paprika on waxed paper. Dip chicken in milk; roll chicken in crumbs to coat evenly. Arrange chicken on one side of a divided dish. Place potatoes to each end of the other section of divided dish. Add peas to center (between potatoes). Cover with paper towel. Microwave on full power 6 to 7 minutes, or until chicken is done.
Brown ground chuck and onion together. Once browned, add Lawry's taco seasoning and Hidden Valley Ranch salad dressing mix. Mix together thoroughly. Add stewed tomatoes, Ro-Tel, corn and beans. Bring to a boil. Reduce heat, cover and simmer. Serve over Fritos. Top with cheese.
Heat pineapple juice until it boils. Pour over Jell-O and mix well. Add cream cheese; mix with mixer until well blended.
Bring chicken and water to boiling in a large pot or Dutch oven. Lower heat and simmer 45 minutes or until chicken is very tender. Skim fat from surface or chill broth and remove fat from broth. Cool chicken to remove meat from skin and bones. Put meat in broth along with tomatoes, potatoes, onion, pork, salt, pepper and sugar. Simmer 1 hour. Add beans and corn; simmer 15 minutes. Stir in butter and Worcestershire. Serves 8 or more.
Melt margarine. Grate cheese. Add these ingredients to flour, Special K and pepper. Work well. Knead like dough. Pinch off balls the size of a marble. Press out on palm of hand. Lift off with knife or spatula. Place on cookie sheet. Bake at 300° until browned. (Not good unless they are browned.)
Combine first 5 ingredients until well mixed. Add beaten eggs and oil until well mixed. Do not beat. Add vanilla, pineapple, chopped pecans and bananas and stir until well mixed. Spoon into greased and floured 9-inch pans. Bake at 350° for 25 to 30 minutes. Let cool then ice as follows:
Preheat oven to 350°. Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with one package of dry dressing mix. Bake 20 to 30 minutes or until browned. Sprinkle with paprika.
Mix first 7 ingredients together; stir in milk. Put in muffin pan and bake at 350° for 20 to 25 minutes. Cool a few minutes. Dip tops and sides of muffin in melted butter, then roll them in sugar and cinnamon mixture. Makes 12.
In bowl, mix sugar and flour; set aside. In kettle, mix cocoa, butter and water; heat to boiling. Pour over flour and sugar mixture. Add eggs, soda, buttermilk and vanilla; mix with beater. Bake in greased cookie sheet at 400° for about 20 minutes. Prepare topping about 5 minutes before cake is done.
Mix all ingredients thoroughly and pour into greased pie pan. Bake at 350° until done and golden brown.
To browned hamburger, add Italian seasoning, garlic salt, minced onion, salt and pepper to taste and Ragu spaghetti sauce. Simmer about 15 minutes or until seasonings are well blended. Layer sauce and spaghetti noodles in large baking dish with cover, starting with sauce first. Layer like this: hamburger sauce, spaghetti noodles, pepperoni spaced on top, sprinkle of Mozzarella cheese, more sauce, noodles, etc. You should end with Mozzarella on top. Bake, covered in a 350° oven for 45 minutes to an hour.
Cream together the sugars, margarine, oil, egg, salt and vanilla. Add baking soda, cream of tartar and flour; mix well. Add Rice Krispies, coconut, oatmeal and nuts. Roll mixture into 1-inch balls. Place on ungreased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake in 350° oven about 10 minutes or until lightly browned.
Combine sugar, water, salt, raisins and oleo. Place in a heavy saucepan and bring to a boil for 5 minutes. Set aside to cool. Combine dry ingredients with cooled mixture. Turn into a greased Bundt pan. Bake at 375° for about 1 hour.
Mix the first 5 ingredients. Shape into balls. Brown in small amount of fat. Mix the remaining ingredients; simmer for 5 minutes. Add meat balls. Simmer 1 hour. Stir occasionally. Serve in chafing dish with picks.
Mix cake mix and eggs together well. Stir in apple pie filling. Pour mixture into greased 9 x 13-inch pan. Combine brown sugar, flour, nuts and cinnamon together and sprinkle on top. Bake at 350° for 35 to 40 minutes.
In large pot, boil coconut milk and sugar for about 25 minutes (should become like syrup). Transfer cooked rice into pot and mix until rice is well coated. Cook for 10 to 15 minutes; keep stirring. Place rice mixture in a 9 x 13-inch pan lined with wilted banana leaves or sprayed with Pam. Bake at 350° for 20 minutes. Cool; cut with plastic knife.
Pour boiling water over dates; let cool. Measure flour (sifted), cocoa, soda and salt and sift together. Cream shortening; add sugar gradually, creaming until light and fluffy. Add eggs and vanilla; beat well. Then add flour alternately with date mixture, blending after each addition.
Combine Bisquick, cheese, salt, pepper and parsley flakes. Beat together eggs and oil. Add to dry mixture. Add zucchini and onion. Mix well. Pour into 10-inch pie plate. Bake at 350° for 30 minutes.
Break 2 eggs in a one cup measuring cup and fill with milk. Stir well. Cook 1 cup quick grits with salt; add margarine and stir well. Add cheese and garlic powder. Add to milk/egg mixture. Mix. Bake in buttered casserole for 1 hour in 325° oven.
Prepare mix according to directions. Stir in jalapenos, onion and cheese. Bake according to box directions.
In covered jar or shaker, combine ingredients; chill. Shake well before serving. Makes about 1 cup.
Soften cream cheese, then mix cream cheese, chicken, onions and sauce in bowl. Shape into a ball and top with green peppers.
Soak gelatin in cold water. Wash berries before hulling; save a few for garnishing. Put 1/2 of berries in saucepan; crush. Add sugar. Combine cornstarch and lemon juice; add to mixture. Cook over low heat, stirring constantly, until thickened and transparent in color. Add softened gelatin and stir briskly. Cool. Add remaining berries; stir gently. Spoon into pie shell. Cool. Just before serving, add whipped cream or topping. Spread. Garnish.
Add salt to cabbage and let stand 1 hour. While standing, make syrup of vinegar, water and sugar. Add celery seed and mustard seed. Bring to full boil for one minute. Let stand until lukewarm. Squeeze water from cabbage; add carrots and pepper, then add syrup. Ready to freeze.
Combine all ingredients except spareribs in saucepan. Bring to a boil. Cook until thick, stirring frequently. Arrange sauce and spareribs in layers in crock-pot. Cover. Cook on low setting for 6 to 8 hours or until tender. Makes 6 servings.
Mix together all ingredients except herb stuffing and put in long dish. Sprinkle top with herb stuffing and bake at 350° for 30 to 40 minutes or until bubbling.
Line 9 x 12-inch casserole dish with graham crackers. Mix pudding by directions on box. Mix in 16 ounces Cool Whip. Place another layer of crackers on top of pudding. Pour chocolate syrup over mixture. Chill for several hours before serving. Sprinkle with nuts (optional).
Combine flour, chili powder, cinnamon and white pepper on plate. Dredge each turkey slice in flour mixture; gently shake off excess. Melt 2 tablespoons of the butter in large skillet over medium high heat. Add as many slices of turkey as will fit in skillet without crowding. Cook until lightly browned. Turn over; repeat. Transfer to platter and keep warm. Repeat with remaining turkey, adding more butter to skillet as needed. When all the turkey is browned, add green onions and garlic to pan drippings; cook 2 minutes. Add orange juice, chicken broth, raisins, stirring to scrape up browned bits from bottom of pan. Bring to a boil. Turn off heat; add the remaining butter (about 2 tablespoons) and stir until completely blended. Pour sauce over turkey; sprinkle with almonds. Serve with rice and mint-roasted onions. Serves 6.
Place onion slices in bottom of shallow pan. Cover with melted butter and water. Put liver slices on onions; lay bacon strips over liver. Bake at 350°, covered, for 30 minutes. Uncover and bake for 30 minutes more, or until bacon is browned.
Mix all ingredients together. Bake at 325° for 30 to 35 minutes.
Grease an 8-inch pie pan. Spread cranberries on bottom. Sprinkle 1/4 cup sugar and nuts over. Beat egg; add 1/2 cup sugar. Beat again and add rest of ingredients. Mix and pour over cranberries. Bake at 325° for 45 minutes. Serve warm or cold with ice cream.
Preheat oven to 450°. Stir meal into 2 cups of milk and let come to a boil over a low heat. (It makes a mush.) Then add the remainder	of the milk, well beaten eggs and egg whites, salt, baking powder (if used) and melted margarine. Bake 30 minutes or until done. Makes 6 to 8 servings.
Combine and mix well. Drop by teaspoonfuls on a cookie sheet. Bake at 350° for 8 to 10 minutes. Frost with chocolate icing after cool.