HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel potatoes and slice thin. Place in a casserole dish. Place pork chops over potatoes. Pour mushroom soup over this. Add salt and pepper to taste. Put cheese on top and bake at 350° for 1 hour.
In punch bowl, combine red punch drink mix, lemonade concentrate and water. Stir to dissolve. Chill. Before serving, pour in lemonade-lime beverage. Float small scoops of sherbet on top. Garnish with lemon slices, if desired.
*Example: red and yellow peppers, mushrooms, zucchini and onion, etc.
Mash bananas. Add sugar. Stand 15 minutes. Sift flour before measuring. Add baking powder and salt. Add lard to bananas. Mix and beat. Add dry ingredients, soda, beaten eggs and nuts. Stir only until well mixed. Bake in greased Bundt pan at 350° for 50 to 60 minutes.
Bring last five ingredients to boil. Cool and pour over chopped vegetables. Good as salad or on hot dogs.
Boil for 2 minutes in a large pan the granulated sugar, cocoa powder, margarine and milk; stir as it cooks. Remove from heat and mix in peanut butter, vanilla and oatmeal. Spoon out on wax paper. One or two spoonfuls makes a cookie. Let cool before you remove cookies from wax paper.
Brown bacon, hamburger and onion. Add remaining ingredients and combine with beans in roasting pan. Bake at 350° for 1 1/2 hours. Freezes well!
In large mixing bowl, combine all ingredients until well blended. Pour into greased 9 x 13 pan. Bake according to mix directions. Let cool and frost with chocolate frosting.
Sift together flour, soda, cream of tartar and salt. Cut in the butter as for pie crust. Beat eggs. Add sugar and vanilla. Add them to the flour mixture. Blend well. Let dough stand a short time before rolling out. Sugar may be sprinkled over the top, if desired. Bake at 400° for 8 to 10 minutes, or until lightly browned.
Mix all ingredients. Spread on hot dog buns and wrap individually in foil. Bake at 400° for 10 minutes.
In medium saucepan, blend together brown sugar, dry mustard, and ginger. Stir in raisin pie filling, 2 tablespoons water, the vinegar, and Worcestershire sauce; heat to boiling. Serve with ham. Makes 2 1/2 cups.
Cook macaroni as directed on package. Drain noodles. Slightly saute onion in the 1/4 cup butter. Add remaining ingredients. Cook over low heat, stirring frequently, until cheese melts, about 5 minutes. Good with any kind of cheese.
Brown hamburger and bacon and drain. Add onion and cook slightly. Add remaining ingredients, except beans, and bring to a boil. Add all the beans. Mix well and put in casserole or crockpot. Garnish with strips of bacon. Bake 40 minutes at 350 degrees. In crock pot, on high for 1 to 2 hours, then turn down to low. Stir occasionally.
For watermelon juice: Cut watermelon into cubes and push through strainer. One quarter of large watermelon will yield 2 1/2 cups juice.
Peel eggs. Cut 6 eggs	in thirds and lay in pan; salt and pepper. Cover with water	and put oleo in water; cover with a layer of dumplings.
Mix fruit together; add sliced bananas. Sprinkle dry pudding mix over fruit and mix. Chill and serve.
Grease 13 x 9 x 2-inch pan. Blend melted chocolate with coffee; set aside to cool. Sift together flour, baking powder and salt; set aside. Cream butter with vanilla extract until butter is softened. Add sugar gradually, creaming until fluffy, after each addition. Add beaten eggs in thirds, beating thoroughly after each addition. Blend in cooled chocolate, beating only until smooth after each addition. Add dry ingredients in thirds. Stir in nuts. Pour into pan. Bake in 350° oven for 40 minutes.
Mix all ingredients together and let salad set at least an hour, longer if can, to blend flavors! Yum.
Boil pineapple 2 minutes. Pour jello	in cup with 1/2 package plain gelatin. Finish filling cup with cold water. Pour this in hot pineapple	juice.	Boil additional 2 minutes. Cool and then fold in 8 ounces cottage cheese and 8 ounces Cool Whip.	Put in refrigerator to congeal.
Cook rice. Cook onion, carrot, celery, basil, oregano and garlic in oil until tender. Add beans and tomato; heat through. Add cheese and butter to rice. Add vegetable mixture. Serve immediately. Serves 5.
Cook syrup and sugar to hard ball stage in doubler boiler. Pour over popped corn in a buttered dish. Add pecans and almonds.
Dissolve jello and water in a 9 x 13-inch pan. Add pineapple and pie filling. Mix together. Let it get firm in refrigerator. Top with Cool Whip and chopped nuts.
Measure dry ingredients. Sift together. Add remaining ingredients. Stir the mixture to blend (do not beat). Pour into a greased 9-inch tube pan. Bake at 350° for about an hour. Set aside to cool on rack without removing from pan.
Wash greens; drain and chop into medium pieces. Peel turnips and quarter. Rinse salt pork; pat dry. Slice into 1/2-inch thick pieces. Cook pork slices in 8-quart Dutch oven until golden brown. Slowly pour in water and bring to a boil. Cook pork on low about 20 minutes or until tender. Add chopped turnip greens, onion and sugar. Cook slowly about 15 minutes. Add turnips and cook 15 minutes more or until all is tender.
Mix ingredients and refrigerate for several hours. Roll thick (1/2-inch) on floured board. Cut and bake at 350° for 7 to 9 minutes on ungreased cookie sheet. Frost when cooled.
Saute mushrooms and scallions until tender. In another pot, cook wine, tomato paste, tarragon, salt, pepper and eggs. Cook down to 1/2 cup of liquid and sauce consistency. Put in mushrooms and scallions. Pour over hot pasta and sprinkle with cooked shrimp.
Cream butter and gradually add sugar. Mix baking soda and salt with sour cream. Immediately add to butter, sugar mixture. Add eggs, one at a time. Add vanilla. Gradually add flour, blending thoroughly. Drop by the spoonful on an ungreased baking sheet. Bake at 375° for 12 to 15 minutes. Garnish with nuts, if desired.
Pour coffee into a large, self-closing plastic bag or large bowl. Add both extracts to coffee. Thoroughly blend extracts into coffee. Store in airtight container in refrigerator or freezer until ready to use. Brew coffee as usual.
Spray 13 x 9-inch pan with nonstick spray. Mix in a bowl rice and soup (do not add water). Spread in the pan and place chicken on top. Bake, uncovered, for 1 hour at 375°.
Mix all ingredients together well. Put in greased loaf pan. Bake at 350° for 45 to 60 minutes.
Mix well and freeze. Remove from freezer 3 to 5 hours before serving. Serve slushy.
Combine all ingredients in a large kettle, mixing well. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally. Pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process relish in boiling water bath for 20 minutes. Yields 12 pints.
Preheat oven to 375°. Grease 13 x 9 x 2-inch pan. Combine dry cake mix and oats in large bowl. Add melted butter and stir until crumbly. Measure 3 cups of mixture into pan. Press firmly to cover bottom of pan. Combine preserves and water, spread over mixture. Sprinkle with remaining crumbs, pat firmly to make top. Bake for 18 to 23 minutes or until top is golden. Cool completely on rack. Cut into bars. Store in airtight container.
Brown onion slightly in margarine. Add ground beef and brown, breaking with fork as it browns. Add remaining ingredients. Cover and cook slowly for 1 hour. If too thin, cook, uncovered, until it thickens a little more. Serve over hot dogs in roll. Makes 12 servings. Serving size: 1 serving. Preparation time: 1 hour and 20 minutes.
Dice 3 bananas on top of crust. Place 1/2 inch slices of Neopolitan ice cream (slightly softened) on top of bananas. Sprinkle with nuts and freeze.
Butter a 9 x 13-inch pan. Melt syrup, butter and chips until it reaches boiling. Pour over cereal and marshmallows. Stir and pat in pan. Cool; cut into bars.
Brown ground beef. Drain. Add taco seasoning. Mix well and add remaining ingredients. Heat in small crock-pot or saucepan until hot, but do not boil. Serve with tortilla chips.
Cut each chicken breast halve lengthwise into 4 long strips (16 total). In a large nonmetal bowl, combine soy sauce, sherry, basil, garlic, honey, ginger root, pepper, crushed red pepper and five-spice powder. Add chicken strips and stir to coat. Cover and marinate for at least 30 minutes at room temperature or 4 to 24 hours in the refrigerator.
Combine first 4 ingredients. Cook all until peanuts pop; take off heat, then add soda. Pour out onto greased cookie sheet. Let set and cool.
Combine eggs and milk. Add remaining ingredients. Pour into a 10 x 6 x 1 1/2-inch baking dish. Bake in slow oven (325°) for 35 to 40 minutes, or until firm. Makes 4 to 6 servings.
Heat butter in heavy skillet and saute the onion, garlic and cucumbers in it until onion is tender, about 10 minutes. Sprinkle with the flour; stir well. Gradually stir in the broth. Add the salt and bring to a boil. Cover and simmer until cucumbers are tender. Cool. Puree the mixture, in batches, through an electric blender or a food mill. Stir in the sour cream or yogurt, the dill, lemon rind and mace. To serve cold, chill several hours. To serve hot, return to heat through. Yields 4 to 6 servings.
Mix as other cookies, then to first 2 cups flour (plain), add soda, salt, cinnamon, vanilla and nuts. Keep adding flour until you have a stiff enough dough to shape into a loaf. Work on a molding board to shape into a loaf. (Makes 3 or 4 loaves). Wrap into wax paper and chill. Slice thin and bake until light brown at 350°. Keep in airtight container.
Cream shortening and sugar. Mash bananas and add to mixture; add eggs, one at a time, mixing between each. Sift flour and spices 3 times. Fold dry ingredients into banana mixture. Pour into 2 greased and floured loaf pans. Bake at 325° for 40 to 50 minutes. Take out when center of each loaf is barely moist. Adjust as needed. The whole house will smell great!
Crush vanilla wafers. Mix with 1/4 pound melted butter. Line 8 x 12 x 2-inch pan with crumbs. Reserve 1/2 cup for top.
In large pan, brown onions in margarine until tender. Add beef broth, Worcestershire sauce, salt and pepper; bring to a boil. Place in large or individual baking dishes. Top each with a slice of toasted bread and slice of cheese. Place under broiler to melt cheese.
Boil first 3 ingredients until a soft ball forms. Remove from stove. Add remaining ingredients. Put in a 9 x 9-inch pan. Cool. Cut in squares.
Pound meat until 1/4-inch thick. Place ham and cheese on each piece of chicken. Roll-up carefully beginning at narrow end. Secure with toothpicks.
Mix hamburger, seasoning salt, garlic salt, Worcestershire sauce and liquid smoke. When mixed up, make about 6 hamburger patties. Tear off aluminum foil big enough to put one hamburger patty, one slice of onion and some potatoes and carrots. Wrap it up with foil and put it on a cookie sheet. Bake in a 350° oven for about 30 minutes to 1 hour.
Saute peppers in 1/2 the oil until they start to brown. Add remaining oil, salt, sherry and wine vinegar; simmer 15 minutes. Chill. Serves 2. Nice with sandwiches.
Add wine and continue to simmer, stirring occasionally until mixture thickens into a sauce, about 14 minutes. Stir in chickpeas and 3/8 cup feta cheese, crumbled. Stir until cheese melts, about 4 minutes. Season with salt and pepper. Remove from heat and let sit 10 minutes before serving.
Heat about 1-inch of oil in a skillet to 375°. Beat eggs well in large mixing bowl and add remaining ingredients. Stir until smooth. Holding opening of funnel covered with finger, pour 1/4 cup batter into wide mouth funnel. Run batter into hot oil using a slow wide circular motion and maintaining a steady stream. Fry, turning once, 1 to 1 1/2 minutes on each side. Sprinkle with confectioners sugar. Serve warm.
Mix 3 soups together. Pour half into bottom of casserole dish. Place wet rice (uncooked) over this and cover with remainder of soup. Place cut up chicken over this mixture and sprinkle with salt, pepper and garlic. Over this, pour a little less than 1/2 cup melted margarine. Bake for 2 hours at 325°. Can be made ahead and refrigerated until baking time.
Sift together flour, baking soda, salt and sugar. Blend together eggs, oil and 5 teaspoons pumpkin pie spice. Add to sifted ingredients. Add the pumpkin and nuts. Pour into 4 greased and floured coffee cans or loaf pans. Bake 1 hour at 325°.
Preheat oven to 350°. Cook noodles according to package directions. In medium saucepan, melt butter and stir in flour and salt, blended with milk. Bring to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Stir in cheese, stirring constantly, until melted. In greased 2-quart oblong baking dish, layer 1/2 the noodles, then spinach, mushrooms and 1/2 sauce. Top with remaining noodles and sauce; sprinkle with bread crumbs. Bake for 25 minutes, or until bubbling. Makes about 8 side dish servings.
Fry bacon and onion until bacon is crispy. Drain. Add green beans and tomato sauce. Season with salt and pepper. Cook 10 minutes.
For each layer dissolve Jell-O (1 package) in 1 cup boiling water. Divide mixture in half. In one half add 1/3 cup sour cream; stir slowly. Pour in bowl or pan and refrigerate until firm. In the other half add 3 tablespoons water and set aside. When first half is firm, add the other half and refrigerate until firm. Repeat for each box of Jell-O.
Spray 3-quart casserole. Then spray each tortilla with Pam and place in microwave to soften. Line casserole with tortillas, if desired quarter additional tortillas and line the sides of dish. Split (can leave seeds in) and lay chilies on top of tortillas. Sprinkle cheeses on top of chilies. Mix eggs, flour and milk; beat well. Pour over cheeses. Bake at 300° for 30 minutes then at 325° for 15 minutes. Serve with favorite side dishes.
Fry ground beef, pepper and onion together; drain. Pour pinto beans in a large casserole dish. Pour ground beef mixture over beans. Pour barbecue sauce over beef and beans. Sprinkle cheese over barbecue sauce. Stir up corn meal mix and pour over top of all. Bake until bread is done at 350°.
Mix all ingredients well. Top with 1/2 cup coconut, reserved, and add a few cherries and nuts. Refrigerate until ready to serve.
Mix all ingredients together thoroughly in a 4-quart greased casserole dish. Bake at 375° for 30 to 35 minutes.
Grease a 10-inch quiche or pie pan and set aside. In a saucepan, melt the butter and saute the mushrooms for about 5 minutes. Remove the mushrooms with a slotted spoon and set aside. Add the chopped onion to the pan; saute for 5 minutes and remove pan from heat.
Mix together and bake in a 250° oven for 3 hours. Before eating, take cover off 1/2 hour to brown.
Combine all ingredients in nonstick saucepan. Cover and simmer 10 to 12 minutes until zucchini is tender. Uncover and simmer until most of the liquid has evaporated.
In a saucepan, combine zucchini, chicken broth, scallions, salt, pepper and dill. Cook mixture until soft, approximately 20-30 minutes. Combine cream cheese and sour cream in a blender or food processor until smooth. Add zucchini mixture, a portion at a time, and process until smooth. Chill overnight or until very cold. Garnish with chopped chives or paprika. Serves 8.
In a large mixing bowl, combine sugar, margarine and chocolate; add eggs, one at time, until well blended. Mix in vanilla. Combine flour, baking powder and salt; add gradually to chocolate mixture, mixing well after each addition. Cover and chill 2 hours or overnight. Drop mixture by rounded teaspoonful into confectioners sugar, coating lightly; shape into a kiss. Place on greased baking sheets 2 inches apart. Bake at 350° for 14 minutes or until done. Remove from baking sheets and place on wire racks to cool.
Cook giblets until done. Saute celery and onion until transparent. Add bread cubes, cornbread and seasoning. Pour reserved broth over ingredients. Stir lightly to blend. Stuff cavity of turkey. Roast as directed.
Beat eggs slightly. Add the next 5 ingredients. Stir in pecans. Pour in pie shell. Bake at 350° for 50 to 55 minutes or until knife comes out clean. Cool. Serves 8.
Cook to dissolve sugar and water; let cool. Mix orange juice and pineapple juice with sugar and water. Freeze in covered containers. Let set out 2 to 3 hours until slushy. Then add ginger ale. Makes about 30 cups.
Place softened ice cream into the crust. Let freeze hard. To serve, top each slice with whipped topping and chocolate syrup.
Combine yeast and 1/2 cup warm milk in a 2-cup liquid measuring cup. Let stand 5 minutes. Combine yeast, 1 cup milk and next 4 ingredients in a large bowl. Gradually add 1 cup flour; stir until smooth. Gradually add flour to make soft dough. Place in a well-greased bowl, turning to grease top. Cover and let stand in a warm place (85°) for 15 minutes.
Preheat oven to 350°. Mix all items in small baking casserole dish. Cut hearts if necessary. This dip should be served hot and thick. Serve with crackers. Bake 15 to 20 minutes. Serves 4 to 6.
Mix first 6 ingredients. Pour margarine over mixture. Mix well. Shape into small balls. Melt chocolate chips and paraffin wax in double boiler. Dip cookies into this and let dry on waxed paper.
Preheat oven to 325°. Butter a 9-inch pie plate (or decorative quiche plate). Lay cranberries on bottom of plate; sprinkle with brown sugar and nuts. In a medium bowl, beat egg until thick. Add sugar gradually. Stir in flour and melted butter. Mix well. (If needed, add teaspoon of water to thin batter.) Pour batter over cranberries in swirls. Bake 35 to 45 minutes until golden brown. Serve with vanilla ice cream. Enjoy! Serves 6 to 8 people.
Dice cabbage, carrot, onion and pepper. Place in blender (ingredients won't fit into blender at the same time, so you need to do it in 2 to 3 batches). Add enough water to cover vegetables; cover blender and grate until vegetables are finely chopped. Drain thoroughly. Add mayonnaise, lemon juice, salt, pepper, sugar and vinegar. Mix thoroughly. Chill at least 1 hour.
Sift flour; measure, then re-sift with baking powder, soda and salt. Add shortening and butter; mix into dry ingredients until coarse consistency. Pour in buttermilk. Stir together good. Knead with small amount of flour. Pinch into small balls and pat to roundness. Bake on ungreased baking sheet in preheated oven at about 450° for about 12 to 15 minutes. Yields 1 1/2 to 2 dozen small biscuits.
Drain orange slices. Mix together ingredients and chill. This recipe will serve 5 people.
In a saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper. Over medium-high heat, heat to a boil. Cook until mixture boils and thickens, stirring constantly. Add shrimp. Cook 5 minutes or until shrimp turn pink, stirring often. Toss with spaghetti. Serves 4.
Fry dilis in oil until crispy enough. Set aside and use leftover oil to saute onion until golden brown and aromatic. Add chopped tomatoes, sugar, pepper and salt; let simmer until all water is practically gone, except oil left with tomatoes. Add crispy dry anchovies. Cool and keep in airtight bottle to keep it crispy. Use as an appetizer.
Pound flour into steak on both sides. Melt fat in skillet; brown well on both sides. Place in baking dish. Add onion and tomatoes. Add enough water to cover meat. Cover with tight lid. Bake in a 325° oven for 2 1/2 hours. Salt and pepper to taste.
Fold whip cream into chocolate as quickly as possible. Then pour into crust. Place in freezer to set.
Cut potatoes into chunks. Place on large piece of Reynolds Wrap. Mince approximately one clove of fresh garlic over potatoes. Sprinkle with garlic powder and oregano. Dot with butter. Pour 3 tablespoons of olive/vegetable oil on top. Seal foil tightly. Cook on grill 10 to 15 minutes on each side until tender when poked with a fork.
Make your favorite meat loaf recipe and roll out in rectangle. Lay slices of precooked boiled ham and Mozzarella cheese on it. Roll up and place in 9 x 5 x 3-inch loaf pan. Bake in 350° oven for about 1 hour.
Separate eggs. Beat whites until stiff. Add sugar while beating. Beat yolks and add to whites. Add vanilla and soda. One teaspoon nutmeg can be added if desired.
Combine last five ingredients in a jar with a lid; shake well and chill. Thoroughly wash spinach; drain well and tear into bite-size pieces. Chill in tight plastic bag to crisp. Combine spinach and mushrooms in large bowl; toss with dressing. Garnish with sunflower seeds.
Combine 1 cup flour, dry yeast, sugar and salt in large bowl. Stir well to blend. Add the softened butter. Add hot water to ingredients. Beat with electric mixer at medium speed for 2 minutes, scraping bowl. Add the slightly beaten egg and 1/2 cup more of flour. Beat with mixer at high speed for 1 minute or until elastic, scraping bowl. Stir in remaining flour gradually with wooden spoon. Use enough flour to make a soft dough which leaves the sides of bowl.
Combine all ingredients, except nuts, and beat with mixer. Add nuts and pour into a 9 x 13-inch cake pan. Bake at 325° for 25 to 30 minutes.
Preheat oven to 350°. Bake frozen spinach for 30 minutes. Saute eggplant in oil until golden and drain on paper towel. Combine eggs with all cheeses. Grease a 9 x 13-inch pan. Mix tomato sauce with Italian seasoning and spread on the bottom of pan. Place a layer of eggplant on top of sauce. Spread with cheese mixture. Top with souffle to cover cheeses. Bake, uncovered, at 375° for 30 minutes. Let set before serving. (May be frozen before or after cooking.)
Sift and mix all ingredients. To serve, use 3 teaspoons of mix to 1 cup of water.
Melt butter in skillet and saute onions, celery, parsley and mushrooms. Pour over stuffing mix in large bowl. Toss together well. Pour in enough broth to moisten; add beaten eggs and mix together well. Pack lightly in crock-pot. Cover and cook on high for 5 minutes, then reduce to low for 4 to 8 hours.
Beat sugar, eggs and salt until lemon colored. Blend well. Fold in coconut. Add softened butter, flour and milk. Put in crust and top with rest of coconut. Bake.
Cream butter and sifted sugar. Knead for a long time until mixture is very stiff. Add vanilla. Wait until it is rather crumbly after mixing; add a few drops of milk, a little at a time, until mixture is thickened smooth. Drain cherries. Take a level teaspoonful of fondant in hand; flatten into a cup shape and place cherry in middle. Smooth over cherry. Place on waxed paper in refrigerator for 20 to 30 minutes. Melt paraffin wax and chocolate together. Take cherry filled fondant and dip in chocolate. Place on wax paper.
In food processor or blender container, crush peppermint candy. Add remaining ingredients; mix well. Store in airtight container.
Heat oven to 375°. Line 24 muffin cups with paper baking cups. Slice well chilled cookie dough into 24 slices. Place slices in bottom of muffin cups. Set aside.
Mix peanut butter, cream cheese, sugar and Cool Whip until well mixed. Pour in cooked pie shell. Freeze overnight.
Brown ground beef, add onions and taco seasoning. Mix together all other ingredients, except chips and cheese. Place meat mix in casserole dish and top with tortilla chips. Pour in soup mixture next, then grated cheese. Cover with foil. Bake at 350° for 30 minutes.
Mix all ingredients well. Heat greased skillet. Spoon out mixture and brown over medium heat.
In a mixing bowl, beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2 qt. baking dish.
Mix eggs and brown sugar. Add vanilla, Bisquick mix, pecans, coconut and raisins. Bake in 2 square pans at 350° for 30 minutes. Cake sinks in the middle. Cut when cool. Serve with whipped cream.
In a large, ovenproof skillet or casserole, brown crumbled sausage, rice and onion. Drain as necessary. Add the mushroom soup, celery, chicken, salt, pepper and water. Cover; bake for about an hour at 300° to 325°.
Combine all ingredients, except stuffing, in a 2-quart casserole dish. Sprinkle top with stuffing mix. Bake in a 250° oven for 20 to 30 minutes or until brown.
Dredge cutlets in seasoned flour and brown in a small amount of hot oil. Saute mushrooms with garlic in small amount of butter. Arrange cutlets in baking pan; add beef stock and lemon juice to mushrooms and bring to a boil. Pour over cutlets; sprinkle with Parmesan cheese and bake at 325° for 1 hour.