HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring the water to a boil in a large pot; cook the cannelloni shells for half the time directed on the package. Drain the shells and place them on a baking sheet to cool. Preheat oven to 400°; heat the olive oil in large saut pan on high heat until sizzling, about 2 minutes. Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook about 8 to 10 minutes. Add the wine and chicken stock and boil until most of the liquid cooks away (about 4 to 5 minutes). Place the zucchini mixture in a food processor with the Ricotta, 1/3 cup of Parmesan cheese, the Prosciutto (or ham) and parsley; process to a smooth consistency. Transfer the filling to a piping bag with a large open tip. Place the tip in one end of the cannelloni and fill halfway; place the tip in the other end of the shell and finish filling. (If you don't have a piping bag, cut each cannelloni shell open lengthwise, lay on a flat surface and spoon 2 to 3 tablespoons of the filling down the center and roll up.)
Cut stems from mushrooms. Toss mushrooms in melted butter in broiler pan and arrange cut ends up. Combine cheese and bread crumbs and spoon mixture onto each mushroom top. Adorn with an olive slice. Broil for approximately 8 minutes until cheese is melted and mushrooms are tender.
In 3-quart saucepan, prepare noodles according to package directions; drain. In same saucepan, combine soup, milk, 1/3 cup Parmesan cheese and black pepper. Add noodles and turkey. Over low heat, heat through, stirring occasionally. Sprinkle with parsley and Parmesan cheese when serving. Yields 4 servings.
Sift flour. Measure and add baking powder, soda and salt. Add nuts and mix. Melt shortening in saucepan. Remove from heat. Mix in sugar. (Add 1 tablespoon hot water if vegetable shortening is used.) Cool, Stir in egg and vanilla. Add flour mixture, small amount at a time, mixing well. Spread in greased 9 x 9 x 2-inch pan. Sprinkle chocolate chips over top. Bake in oven at 350° for 20 to 25 minutes. Cool in pan. Cut in 24 bars.
Set aside 1/2 cup chow mein noodles. In 1 1/2-quart casserole dish, combine the rest of the noodles and remaining ingredients. Sprinkle reserved noodles on top. Bake at 325° for 40 minutes.
In a 2-quart casserole, mix all ingredients, except broccoli. Place frozen broccoli in the middle. Cover; bake at 350° for 1 1/2 hours, stirring every 1/2 hour.
Heat oven to 425°. Mix butter, crushed pepper, cumin and salt in small bowl until blended. Place each ear on 12-inch square foil. Spread each ear evenly with about 1 tablespoon butter mixture. Bring up foil so edges meet on top and fold both edges together twice to seal, leaving some air space around corn. Twist ends of foil to seal. Bake 15 minutes or until corn is tender. Open foil carefully to avoid being burned by steam. Makes 4 servings.
Sift flour with salt into a mixing bowl. Make a "well" in the center. Drop in eggs. Combine with a fork, adding spoonfuls of water as necessary to form a ball of dough. Knead for 5 minutes. Roll out on a lightly floured board. When the dough is rolled evenly, let set 20 minutes to dry. Roll up lightly and slice 1/8-inch thick. Let dry thoroughly 2 hours.
Select small bone pork ribs and slice to 1 bone (3 to 4 pounds or 1 slab). Place in deep pan after rinsing off meat. Mix together all ingredients and pour over ribs. Let set overnight, covered, in refrigerator. Cook in oven at 400° for 1 hour.
Mix chicken with remaining ingredients except bread crumbs and paprika. Bake casserole in a 350° oven until bubbly, about 20 minutes. Top with bread crumbs and paprika.
Mix cereal, milk and sugar. Let stand 5 minutes. Add egg and applesauce. Mix in dry ingredients until moist. Bake at 400° for 18 to 20 minutes in lined muffin tins.
Cook squash and onion in small amount of water (salted). Drain. Add soup, sour cream and water chestnuts. Separately mix melted butter and herb dressing. Put half of dressing mix in bottom of baking dish. Add squash mixture. Cover with remaining dressing mixture. Bake at 350° for 30 minutes.
Lay each package of rolls on a cookie sheet. Pinch together the perforations and bake as directed. Let cool.
Dissolve jello in cup of hot water. Stir in frozen strawberries and stir in vanilla ice cream. Pour in loaf cake pan; put in freezer. Ready to serve in approximately 1 hour.
Dissolve jello in boiling water. Fold in strawberries, nuts, bananas and pineapple. Put 1/2 of mixture (approximately 3 cups) in a large bowl and chill 2 1/2 hours. Leave other 1/2 at room temperature. Spread sour cream over the chilled mixture and the remaining mixture over sour cream. Refrigerate until ready to serve.
Mix peanut butter, milk and cream cheese in a large bowl. Beat on low speed. Add powdered sugar and Cool Whip, mixing until smooth. Pour mixture into pie shell. Freeze until firm. Before serving, drizzle chocolate syrup over top of pie. Store leftovers in freezer. Serves 6.
Layer broccoli in bottom of casserole. Place chicken pieces on top. Mix together soup, salad dressing and lemon juice. Pour over chicken. Add cheese. Mix crumbs and butter. Place buttered crumbs over cheese. Bake at 350° for 40 minutes, uncovered.
Mix flour, baking powder, vegetable oil and milk until consistency desired. Add sugar, salt, eggs and vanilla. Add optionals as desired. Cook and enjoy.
In large bowl, mix together all casserole ingredients. Pour into a 13 x 9 x 2-inch baking dish. Bake at 350° for 25 minutes.
Layer half of lettuce, the eggs and onion. Then put second layer of lettuce, bacon and peas. Mix sour cream and mayonnaise and spread on top to the very edge of the bowl. Cover and refrigerate 24 hours or at least overnight. When ready to serve, spread cheese on top of dressing and toss to mix salad ingredients.
Put chicken and salt (to taste) in large pot. Cover with water. Let cook until tender. Remove chicken from pot. Let cool; remove the bones. Put chicken back in broth; set aside. Mix the flour, shortening, salt and baking powder together. Add 2/3 cup milk. Mix together.
Mix the first 5 ingredients together in a large bowl. Add dry ingredients and mix well. Grease hot griddle with butter; pour about 1/3 cup batter per pancake onto the griddle. Flip when tiny bubbles appear. Pancakes are thinner than most and very moist. Sprinkle with powdered sugar and raisins; add syrup, if desired.
Boil chicken breasts. Save 1 1/2 quarts of broth. Do not drain. Add onions, peppers and diced cheese (remaining ingredients). Bake at 350° for 45 minutes to 1 hour. Can be frozen.
Mix everything except egg whites. Then beat egg whites until stiff and add 1/4 cup white sugar. Then mix egg whites last into pie mix. Makes 4 pies. Bake at 325°.
Combine crumbs, 1/4 cup sugar and butter in 13 x 9-inch pan and chill. Beat cream cheese and 1/4 cup sugar and 2 tablespoon milk until smooth, fold in 1/2 of Cool Whip, spread over crust and arrange strawberries. Using 3 1/2 cups milk prepare pudding as directed on package, pour over berries. Chill several hours or overnight. Shortly before serving spread remaining Cool Whip and garnish with berries.
Cook margarine, sugar, dates and egg together (stove top or microwave) about 2 to 5 minutes (until smooth and hot). Remove from fire and add Rice Krispies and nuts. When mixture is cool enough to handle, grease hands and roll mixture into balls. Coat with confectioners sugar. Mmm!!!
Dissolve Jell-O in boiling water. Add enough water to syrup from pineapple to make 1 cup and add to Jell-O. Stir in cranberry sauce; add drained pineapple. Pour in flat Pyrex dish. Chill until firm.
Cream butter and sugar good. Add oil. Add eggs, one at a time. Sift dry ingredients together. Add to creamed butter and sugars. Mix good. Roll into little balls and press on cookie sheet. Press with bottom of glass dipped in sugar. Bake at 350° for 10 to 15 minutes or until brown.
Combine cake mix, Miracle Whip, eggs, water and cinnamon. Mix well. Add carrots and nuts and mix thoroughly. Pour into greased and floured pans. Bake at 350° for 35 minutes. Frost with desired frosting.
In a large bowl, beat the eggs. Add milk, saltines, onions, salt and pepper. Add beef and mix well. Shape into an 8 1/2 x 4 1/2-inch pan. Combine remaining ingredients. Spread 3/4 cup over meat loaf. Bake at 350° for 60 to 65 or or until no pink remains. Drain. Let stand 10 minutes before slicing. Serve with remaining sauce. Yield: 6 to 8 servings.
Place in a 9 x 13-inch pan and layer as follows: first, chips; second, chicken; third, mix together broth, soups and Ro-Tel and pour over chicken and chips; fourth, top with cheese slices. Bake at 325° for 20 minutes.
Cake: Cream oleo and sugar; add eggs, cocoa and flour, beating after each addition. Thoroughly beat mixture; fold in coconut and nuts and mix well. Add up to 1/2 cup of milk if needed to thin mixture. Prepare sheet cake pan or three 9-inch pans with Baker's Joy; pour in mixture and bake at 350° until cake will pass the "toothpick test" for doneness.
In a bowl mix all ingredients except mushroom soup and gelatin. Mix all other ingredients thoroughly. In a saucepan heat mushroom soup until very warm. Dissolve gelatin in 2 or 3 tablespoons of hot water. Mix dissolved gelatin with soup. Mix thoroughly. Add soup mixture to remaining ingredients. Blend well. Pour into greased mold. Chill until set. Remove to a serving tray.
Cut the eggplant into slices 1/4 to 1/2-inch thick. Sprinkle lightly with salt and pepper. Let drain on paper towels for 30 minutes; pat dry.
Grease casserole dish. Mix all ingredients together. Bake at 350° for 20 minutes.
Mix all ingredients reserving 1/4 cup pecans. Shape into ball. Cover with remaining pecans.
Slice banana and layer on bottom of chocolate pie crust. Sprinkle pineapple over banana. Mix pudding and milk according to package directions. Pour over pineapple and banana. Chill about 30 minutes. Slice strawberries on top of pudding. Top with whipped topping. Drizzle chocolate sauce over top. Cut cherries in half and garnish top with cherries. Chill at least 2 hours.
Crust: Flatten crescent rolls in jelly roll pan or pizza pan. Bake in 350° oven for 10 minutes; cool.
Mix pineapple and apricot preserves, Russian dressing and onion soup all together. Put in 9 x 13-inch pan; put chicken parts on top. Bake at 350° for 1 hour and 30 minutes.
Cook egg noodles until tender in salted water. Drain and rinse. Add margarine, salt, pepper, parsley and soup to noodles. Heat in microwave for 2 minutes, then stir. Goes great with English peas, a salad and rolls. Serves 6 to 8.
Peel avocado and remove seed. Mash avocado up. Add lemon juice, mayonnaise and onion. Salt and pepper to taste. Add 1 teaspoon cajun seasoning. Add tomato. Serve with tortilla chips or tacos.
Mix all ingredients together. Using self-rising flour, make a hole in center of flour and pour in mixture. Work in flour until dough is firm enough to roll out on floured cloth. (Roll fairly thin.) Cut with cookie cutters. Bake at 400° until brown. (Will cook fast.) Makes about 6 dozen.
Bake cake by package directions, using 2 layers. Allow to cool and cut in half to make 4 layers. (A nylon thread is good to split the layers.)
Chicken should be kept in refrigerator at least one day after cleaning and cutting into small pieces. Mix lemon juice, soya sauce and 3/4 teaspoon salt; pour over chicken and leave in this seasoning at least 1/2 hour. Mix flour, pepper, paprika and 1/2 teaspoon salt in a paper bag. Put pieces of chicken into bag and shake well to flour (2 or 3 pieces at a time). Fry in oil until golden brown. It depends on the size of the pan used for frying on how many pieces can be fried together. Never fry too many together to avoid cooling of the oil. Serve with lemon slices.
Prepare roast for oven by making wells in roast (stick knife into roast, then stick your finger in the hole). Place a piece of garlic (not whole pod, maybe half or third if big pods) in bottom of hole, then fill the hole with salt. Place roast in roasting pan. Rub salt all over roast, then pepper and sprinkle with garlic salt. Brown roast at 450° for approximately 30 minutes. Pour wine over roast after browned to leave about 1/4-inch in bottom of pan. Baste every 15 minutes with wine. Decrease temperature to 350° after 45 minutes. Cover and cook 2 to 3 1/2 hours according to size of roast. If wine begins to dry in bottom of pan, add more.
Dissolve jello in hot water, let cool. Beat cream cheese and sugar until creamy. Mix the cheese and jello mixture together. Add vanilla. Beat Carnation milk until stiff. Add cheese and jello mixture and beat 2 minutes. Add pineapple.
Mix together, then pour into a 9-inch pie crust. Bake at 350° for 25 to 30 minutes.
Combine sugar and boiling water in bowl, stirring until sugar dissolves. Add lemon juice and cold water; mix well. Chill until serving time. Pour over ice filled glasses. Garnish with lemon slices.
Bake potatoes until soft. While potatoes bake, fry and crumble bacon. When potatoes finish baking, scoop out pulp and save both pulp and shell. Mix pulp with sour cream, chives, butter, eggs, salt and pepper. Blend in bacon. Refill potato shells and wrap in foil and freeze. When you are ready to use them, bake at 400° for 45 to 60 minutes.
Mix cornstarch, sugar and water. Cook until thickens. Set aside to cool. Beat egg whites until stiff. Add 3 tablespoons sugar and mixture. Beat again until blended. Spread on pie filling and brown in 400° oven. Makes enough for 1 large pie or 2 small pies.
Bring to boil; stir well. Pour over first mixture. Bake 1 hour in 350° oven. Top with whipping cream.
Chop all vegetables. Add all other ingredients, except butter and flour. Boil 30 minutes. Put through strainer. Melt butter. Blend in flour slowly. Add a little of the soup. When smooth combine and simmer 3 minutes and seal in Mason jars.
Stir sugar and syrup over low heat. Bring to a boil. Add peanut butter and vanilla. Stir. Remove from heat and fold in cornflakes. Drop from spoon onto waxed paper. Makes about 40 cookies.
Shake and coat chicken with combined ingredients, then put margarine on top. Place on greased cookie sheet. Bake at 350° for 1 hour.
Let bread dough thaw completely. (Thawing in the microwave is not recommended). Grease 9 x 13-inch pan. Tear 1 loaf into pieces and put in pan. Melt margarine. Add rest of ingredients. Mix until smooth. Pour mixture over bread dough in pan. Tear second loaf into pieces and put in pan. Let rise until doubled (about 2 hours). Bake at 350° for 30 to 40 minutes until bread in center is done.
Cook ingredients except cheese and bacon in a large skillet until tender (I cover it). Top with cheese and bacon in a 2-quart casserole and brown under broiler.
Fry sausage until crumbled in little pieces. Drain. Melt cream cheese and tomatoes and chiles together in a frying pan. Then add cooked sausage and stir together well. When ready to serve, put in crock-pot to keep warm or warm in microwave. May add a little water when reheating, if needed. Serve with Tostitos chips or Ritz crackers.
Melt together chocolate chips and peanut butter, add cereal, stir gently. Put in a large zip lock bag and sprinkle with powdered sugar. Shake gently. Lay out on wax paper to dry.
This is a dry mix that can be stored in an airtight container and kept on hand until needed.
Lightly salt pork chops. Brown chops in oil in large skillet, about 5 minutes per side. Combine tomato paste, crushed pineapple and juice, soy sauce, brown sugar and ginger. Top browned chops with about 2/3 cup sauce. Add water to skillet. Cover; reduce heat and continue cooking 20 minutes or until pork chops are tender. Heat remaining sauce and serve with chops.
Slice green onions and their tops. Stir all together in a large bowl. Cover and refrigerate for 4 to 24 hours.
Stir all ingredients except candy bar over low heat until all are blended. Pour into a greased 9 x 13-inch cake pan. Let cool. Melt the candy bar and pour over mixture. When chocolate is firm, cut in squares. Don't refrigerate.
Beat together the sweet potatoes (making 1 1/2 cups mashed sweet potatoes) and mix together with rest of the ingredients. Pour into unbaked pie shell. Bake at 350° for 35 minutes.
Mix sugar, flour and cocoa in bowl. Add beaten eggs, margarine and vanilla. Mix well. Bake for 30 minutes at 350°.
In a crock or chefs pot, saute mushrooms and pepper slices in olive oil until tender. Then add other ingredients and cook at 225-250°, stirring occasionally, for 3 hours.
Thoroughly combine beaten eggs and sugar. Add milk, vanilla, rice and raisins in a vegetable spray coated 1 1/2-quart dish. Mix; place dish in a pan filled 1-inch deep with very hot water. Place in a 350° oven for 55 to 60 minutes. After 30 minutes in oven, stir carefully for good distribution. Sprinkle nutmeg over top. Serve warm or cold. Serves 4 to 6 people.
Mix pineapple (crushed) with juice with the Eagle Brand milk. Stir in pie filling and marshmallows. Fold in Cool Whip and pour into pretty bowl and chill.
Mix all dry ingredients together in extra large bowl. Pour butter popcorn oil over dry mixture and mix thoroughly. Best if allowed to sit a day or two to exchange flavors, but not necessary.
Mix and chill dough. Roll in balls and make a thumbprint in center. Fill with preserves. Bake on ungreased cookie sheets 10 minutes and cool on racks. Sprinkle with powdered sugar. These cookies are not so sweet, but with they jelly they are flavorful.
Wash and dry all vegetables. In a large bowl, grate vegetables. Mix in mayonnaise, vinegar, sugar and black pepper; mix well. Taste and adjust seasonings, if needed. Best if made the day before using.
Combine all ingredients in a medium bowl. Chill for at least 1 hour and serve.
Brown hamburger and bacon separately. Drain. Combine all ingredients in a crock-pot. Simmer. The longer it simmers the better. Serve with cornbread.
Cream together 1 cup margarine and sugar. Add eggs and 2 teaspoons vanilla. Beat well. Add flour, soda, salt and oats. Mix well. In a heavy saucepan, put milk, chocolate chips, 2 tablespoons margarine and 1/2 teaspoon salt. Stir until smooth. Remove from heat and stir in nuts and 2 teaspoons vanilla. Put 2/3 of oat mixture in an ungreased 15 x 10 x 1-inch pan. Spread chocolate mixture over oat layer. Sprinkle with remaining oat mixture and bake at 350° for 25 to 30 minutes. I melt milk chip mixture in a slow cooker. Yields 25 bars.
Cook broccoli as directed. Arrange in bottom of greased baking dish. Layer chicken over top of broccoli. Combine next 3 ingredients together and pour over broccoli and chicken. Combine bread crumbs and butter over top. Bake at 350° until bubbles.
Mix eggs and sugar until dissolved. Add corn syrup and melted butter; mix well. Add pecans. Sprinkle chocolate chips on bottom of pie crust. Pour pecan mixture over chips. Bake at 350° for about 50 minutes, or until done. Cool before serving.
Mix dirt and swamp water. Add crushed bones and fat. Heat to boil. Add grass. Remove from heat. Add bugs. Cool and place on waxed paper to harden. Eat and enjoy!
Brown meat slightly in a little oil. Add other ingredients until done (about 2 hours). Thicken slightly with flour and water or cornstarch. Serve over cooked rice.
Put pears in food chopper (coarse). Cook pears until clear, but not pink. Add pineapple to pears. Bring to a boil. Pack in sterilized jars. Process in water bath 15 minutes at low simmering temperature.
Add desired amount of green pepper and onion to ground beef and cook until done. Place refried beans in a quart casserole dish. Place half of ground beef on top of beans. Pour tomato sauce over beef. Place remaining ground beef. Top with shredded Cheddar cheese. Bake at 350° for 30 minutes or until cheese is melted.
Mix sugar and butter until smooth and fluffy. Add eggs, one at a time. Add all flavoring. Add flour, alternating with milk until blended well. Pour into a tube cake pan. Bake at 325° for about 1 hour and 15 minutes or until tests done. Make a glaze from milk and powdered sugar and pour over cake while warm.
Cook and cool lima beans; set to the side. Cook noodles; put aside, then brown onion and garlic. Brown hamburger, drain and add to onion and garlic. Saute. Mix in 9 x 13-inch pan. Mix hamburger, onion and garlic, noodles, salt and pepper to your liking. Then add lima beans. Last add large can of tomato sauce, mix gently and layer shredded cheese all over top until covered. Place in oven at 325° for 1/2 hour to 45 minutes until cheese is melted and casserole is good and hot. Makes 8 to 10 servings.
Put ingredients in pot and cook under slow fire. Cook over 2 hours. Add enough water to make stew and more water to make soup.
Layer chicken, then tortillas, chilies, onions and cheese in a 9 x 12-inch pan. Mix together soup, milk, salt and pepper; pour 1/2 of soup mixture over all. Repeat layers. Bake at 350° for 25 minutes.
Place 1 layer whole graham crackers on bottom of large pan, 9 x 13-inch. Melt butter. Add sugar, milk and egg. Cook, stirring constantly, until mixture has come to full boil. Add coconut, nuts and 1 cup cracker crumbs. Pour over crust. Add another layer of crackers.
Step 1: Mix flour, margarine and 1/2 cup nuts. Press thinly into buttered dish (3-quart oblong). Bake at 350° for 15 minutes. Cool.
Layer in a baking dish (approximate size 7 x 11 x 4-inch) 1/2 can kraut, 1 cup bread cubes, 4 ounces dressing plus 1/4 cup water, 1 cup Swiss cheese and all of the corned beef. Repeat second layer. Bake at 325° for 30 minutes.
Heat broth. Add chicken pieces. Add spinach. When broth begins to boil again, add tortellini. Cook until al dente. Salt and pepper to taste. If it becomes too thick, add water or additional chicken broth. When served with fresh Italian bread and fresh fruit cup, this soup makes a quick, nutritious winter meal.
Cream shortening and sugar. Stir in eggs, one at a time. Sift dry ingredients and add alternately with sour cream. Add jam. Bake at 350° for 40 minutes.
Mix all ingredients. Drop by spoonfuls onto greased baking sheet. Bake for 20 minutes at 325°.
Sift dry ingredients 2 times. Add oil and eggs. Beat until smooth. Stir in grated carrots and chopped nuts. Pour into 3 greased and floured pans. Bake for 35 minutes at 300°.
Preheat oven to 350°. Combine all ingredients except frosting until crumbly. Shape into nickel size balls and place on ungreased cookie sheet. Bake 8 minutes. Remove and cool completely. Spread frosting between two cookies and make sandwich.
Combine flour, sugar, baking soda, baking powder and salt. Add eggs and milk.	Beat until smooth. Heat 1/4 inch of oil in a heavy skillet to 375 degrees. Cover the bottom of a funnel with your finger and pour 1/4 cup batter into funnel. Hold funnel over hot oil and remove finger.	Move funnel in circular motion to form whatever design you want. Fry for 2 minutes for until brown. Turn over and brown other side. Drain on paper towels. Sprinkle with powdered sugar or serve hot with syrup. Repeat and repeat until everyone is stuffed.
Mix all together and let stand about 10 or 15 minutes to give oatmeal a chance to thicken. Drop by teaspoonful onto greased cookie sheet. Bake at 350° until done.
Combine bread crumbs, milk, eggs and butter. Let stand 10 minutes. Add remaining ingredients and mix well. Turn into a greased loaf pan and cover with aluminum foil. Bake at 350° for 40 minutes. Uncover and bake 10 minutes.
Drain fruit. Mix fruit together in large bowl. Sprinkle with pudding and Tang. Stir and let set in fridge overnight.
Sift together flour, soda and salt. Cream butter; gradually add sugar and beat until fluffy. Mix in lemon juice and mace. Add egg yolks, one at a time, beating well. Stir in sour cream, add flour and beat at low speed. Add cream of tartar to egg whites until stiff, but not dry. Fold into batter and spoon into a greased and floured (bottom only, both) 10-inch tube pan. Bake at 350° for 50 minutes or until done. Cool and remove from pan.
Cook shells according to package. Rinse under cold water. Invert on towel to cool. Put tuna in a bowl. Add cheese, mayo, celery and onion. Add pimento. If too dry, add more mayo. Stuff shells; cover and refrigerate until chilled. Garnish if desired.