HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook tortellini 5 minutes less than directed on package. Drain. Cook Alfredo Sauce, using more milk than directed. When sauce is thickened, add peas, ham and drained tortellini. Simmer 3 to 5 minutes.
Mix all ingredients except bread and beat well. Trim crusts from bread. Using two slices of bread, spread mixture between slices and on top and sides. Cut into fourths. Place in refrigerator for several hours before baking. Bake 15 minutes at 325°. Can be frozen.
Cream shortening and sugar well. Add eggs and beat well. Add melted chocolate and mix thoroughly. Add milk and mix. Add flour, baking soda and salt, sifted together. Mix. Makes three 9-inch layers. Bake 25 to 30 minutes at 375°.
Grind the 2 meats together; add rest of ingredients and mix thoroughly. Place in greased loaf pan. Bake 1 1/2 hours at 350°. Last 15 minutes, baste with 4 tablespoons of brown sugar and 3 tablespoons of mustard, mixed together.
Mix all ingredients together. Before serving, add combined olive oil and vinegar. The Blue cheese gives it some zing; can add Cheddar if you want.
Dissolve gelatin in hot water. Drain berries. Add water to juice to measure 1 1/2 cups. Add to gelatin. Chill until partially set. Whip until fluffy. Fold in Cool Whip and berries. Fold in cake. Pour into shallow pan. Chill until firm. This will make 2 large pans.
Blend together in blender. Let sit for several hours for best flavor. In a pinch, can be served immediately.
Brown meat mixture in same pan you will prepare rice. Remove all fat and add rice, seasoning packets and 2 1/2 cups water. Cook on low until mixture is 3/4 done. Add butter or margarine and work through rice. Finish cooking. Let sit with paper towel under lid so as not to have mixture retain too much moisture.
Sift flour over fruits and nuts and mix well. Cream margarine and sugar; add eggs, lemon extract and floured fruits. Mix well. Bake in stem pan at 250° for 2 1/2 hours.
Mix all ingredients together except the pumpernickel loaf at least 1 hour before serving. Keep refrigerated until serving. Put in cut out round of pumpernickel loaf.
Preheat oven to 350°. Combine cornbread mixture, butter and water in a large bowl. Mix well. Spread half of mixture into a greased 11 x 14-inch baking dish.
Saute onion and zucchini in butter until tender. Add remaining ingredients and cover. Simmer for 15 minutes. Makes 6 servings.
Drain pineapple, reserving syrup. Prepare apples and celery (leave skins on apples). Combine apples and pour the pineapple syrup. Toss. Add pineapple, celery, walnuts and raisins. Mix and chill. Serve in a lettuce lined bowl.
Combine rinds and salt solution. Cover and soak overnight. Drain and rinse well. Cook rinds in water until tender. Drain. Mix remaining ingredients in deep stainless steel pot and bring to boil, making sure all sugar is dissolved. Add rinds and remove from heat immediately. Fill sterile jars 1 1/2-inches from top with rinds. Pour syrup mixture over to 1/2-inch from top. Seal and process in hot water bath 5 minutes. Remove and cool. Check for sealing before storage. Makes approximately 4 pints.
Combine all ingredients in roasting pan; cover closely and bake at 250° for 5 hours.
Mix all ingredients. Form into a ball and chill for at least 3 hours. Cover ball with cocktail sauce. Serve with crackers.
In a bowl, combine corn, Bisquick, egg, butter, sugar and milk. Mix well with fork. Turn half the batter in a well-greased 8 x 8-inch glass baking dish. Spread chilies evenly over batter, then cover with sliced cheese. Spread remaining batter over cheese. Bake at 400° for 30 minutes or until top is golden brown.
Preheat oven to 400°. Using large skillet, melt butter; add oil, half of the parsley, garlic powder, salt, pepper and lemon juice. Mix well. Add shrimp, tossing gently. Arrange in skillet in single layer. Bake 8 to 10 minutes until tender. Sprinkle with rest of parsley and serve with lemon wedges.
Mix melted butter, eggs, syrup, sugar and oats. Pour into crust. Top with pecans. Bake at 350° for 30 to 40 minutes. Bake on cookie sheet.
Cook macaroni to desired doneness as directed on package. Drain and rinse under cold water. In small bowl, combine vinegar, oil, dill weed, salt, mustard, pepper and garlic. In large bowl, combine cooked macaroni, tomato, zucchini, olives and onions. Pour dressing over salad mixture; toss well to combine ingredients. Cover and refrigerate for 1 hour to blend flavors. Yields 12 (1/2-cup) servings.
Mix together with mixer cream cheese and picante sauce. Spread on meat platter. Sprinkle over with cheese, lettuce, pepper, tomato and onion. Serve cold with round tortilla chips.
Heat oven to 400°. Line muffin tin with muffin papers. Beat egg. Stir in milk, oil, pumpkin and 1/2 cup raisins (if desired). Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Sprinkle tops with sugar before baking, if desired. Bake until golden brown, about 20 minutes. Immediately remove from pans. Makes 1 dozen muffins.
Beat ingredients for at least 6 to 8 minutes. Mix all ingredients. Bake in Bundt pan at 325° for 50 to 60 minutes.
Wash zucchini, remove seed and pithy parts, but leave on rind when grinding. Combine zucchini and onion; stir in pickling salt and let stand overnight.
Cook fryer (save broth). Debone and let cool. Brown bell pepper, onions, pimento and mushrooms in butter. Boil spaghetti in broth (save broth again). Pour cooked spaghetti in large, shallow pan. Add sauteed ingredients and tomatoes (which have been cut up). Mix. Add enough broth until juicy. Sprinkle with spaghetti sauce mix. Add grated cheese, salt and pepper. Mix thoroughly. Bake at 350° until bubbly. Makes a large 9 x 13-inch pan. Can be frozen very well.
Cook the potatoes in large saucepan of boiling water until tender. Drain and cool slightly. Peel, if desired, and slice. Transfer to a large bowl. Gently mix in vinegar and green onions. Use a rubber baker's scraper. Cool. Combine yogurt, mayonnaise, horseradish and caraway. Mix into potatoes. Add kielbasa and cheese. Line plates with the radicchio. Spoon atop salad. Add pepper to taste. Serve with hot, crusty French bread.
Spray and flour two 9 x 5-inch or 6 mini loaf pans. Cream shortening and sugar. Beat in eggs. Add milk, rind and juice. Mix flour with baking powder and salt. Slowly add to batter. Mix well. Pour into pans. Bake at 350° for 1 1/4 hours until lightly browned (do toothpick test). Cool 10 minutes. Remove from pans. Glaze.
Line a 13 x 9-inch pan with pie crusts. Sprinkle vegetables, cheese and bacon over crust. Beat remaining ingredients. Pour into pan. Bake at 350° for 35 minutes or until inserted knife comes out clean. Cool 5 minutes before cutting. Yields 24 appetizer squares.
In a 3-quart saucepan over a medium heat, saute onion in margarine for 5 minutes. Add water, bouillon and potatoes. Bring to a boil; cover and cook gently until potatoes are tender, about 10 minutes. In two batches, blend until smooth in an electric blender. Return to saucepan and use as a base for one of the following soups:
Cream sugar and shortening; add egg and molasses and combine well. Sift dry ingredients together, then add slowly to your shortening mixture. After all ingredients are combined, roll into small balls the size of a walnut and roll in granulated sugar before placing on cookie sheet. Bake in 350° oven for 10 to 15 minutes. These cookies will puff up and crack a bit, then settle down.
Cook Minute rice, chicken and broccoli. In 9 x 12-inch pan, put layer of rice, then layer of broccoli, then layer of chicken, then layer of grated sharp cheese. Mix cream of mushroom soup, lemon juice and mayo together, add water to make 2 cups. Pour this mixture over cheese. Sprinkle stuffing on top. Bake 20 minutes at 350°.
Mix juice from pineapple with Jell-O as part of liquid; chill and let set. Mix in crushed pineapple, drained, and the cottage cheese, Cool Whip and the Grape-Nuts.
Heat butter and oil in large soup pot. Saute leeks until soft. Add carrots and potatoes and saute 5 minutes more. Add chicken stock and bring to simmer. Add thyme and bay leaf and cook until vegetables are tender (30 to 40 minutes). Remove bay leaf. Puree in food processor or blender in batches. Add remaining seasonings. If soup is too thick, add chicken stock. Serve hot or very cold and garnish with finely chopped fresh dill just before serving.
Slice green tomatoes thick. Place slices in jars. Put 1 teaspoon salt in each quart jar or 1/2 teaspoon for pints. Cover with cold water to 1/2 inch of the top and seal. Boil in hot water bath for 20 minutes. When ready to use, drain, dip each piece in flour and fry in skillet of hot shortening or oil. Turn once.
Arrange chicken pieces in lightly greased 9 x 13-inch pan. Top with slices of cheese. Combine soup and wine. Mix well. Spoon mixture evenly over chicken. Combine dry stuffing mix with margarine. Sprinkle over top of chicken. Bake at 350° for 45 to 55 minutes. Serves 6 to 8.
Mix well and pour into a well-greased floured pan, 9 x 13-inch. Bake a little longer than 30 minutes at 350°.
Mix soy sauce and vinegar. Layer chicken in pan and cover with sauce. Sprinkle garlic atop. Cut lemons into quarters and squeeze juice over chicken. Place slices on top. Add pepper to taste. Marinate 1 to 2 days. Bake 1 1/2 hours at 350°. Last 5 to 10 minutes, brush with barbecue sauce.
Melt margarine in baking dish in 350° oven. Mix flour, 1/2 cup sugar and 3/4 cup milk. Pour into melted margarine. Do not stir. Pour peaches and sugar mixture onto batter. Do not stir. Bake at 350° for one hour in preheated oven. Works with other fruit, too.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in Nestle chocolate chips and pecans. Pour into pie shell. Bake for 1 hour. Serve with whipped cream or ice cream.
Beat egg whites until stiff. Add cream of tartar and salt. Add sugar a little at a time. Add food coloring. Fold in chips. Heat oven to 350° and turn off. Drop onto foil-lined pan by teaspoonful. Leave in overnight.
Brown ground beef, drain. Add tomato sauce and seasonings, spaghetti mix, salt and pepper. Boil lasagna until tender. In a large baking dish or pan, put a layer of meat, then lasagna, then your 2 kinds of cheese. Repeat until ingredients are gone. Bake at 300° to 350° until cheese has melted. Ready to serve.
Mix jello and boiling water. Fold all other ingredients into jello mixture that has slightly thickened. Let set until firm. Serves 6 to 8.
Use any cake mix. Add egg and Cool Whip. Roll into balls and sugar. Bake at 350° for 10 to 15 minutes.
Stir together bread crumbs, Parmesan cheese, paprika, garlic salt, pepper and parsley. Dip chicken pieces in butter and then roll in bread crumb mixture. Place chicken on greased baking sheet and bake for 1 hour at 350°. May be served warm or cold.
In 2-quart casserole dish layer macaroni, ground beef and corn. Empty soup and garlic powder and onion into saucepan. Heat adding 1/4 cup water. Pour contents of pan over macaroni mixture. Top with shredded cheese. Bake at 350° for 30 minutes or microwave for 12 minutes.
Cream together butter, cream cheese and sugar.	Beat in eggs, one at a time. Mix in remaining ingredients. Pour in greased and floured tube pan. Bake 1 1/2 hours at 300°.
Preheat oven to 350 degrees. Spray 13X9-inch dish with cooking spray. Cook shells according to pkg. directions, drain and rinse with cool water. Let dry on paper towels.
Combine orange sections, rice, 1/4 ounce almonds, onion, bell pepper and raisins. Set aside. In small bowl, combine orange juice, vinegar, lime juice, oil, orange peel and white pepper. Pour over rice mixture and toss to coat. Cover and chill 30 minutes. Sprinkle with rest of almonds.
Boil the forehead, ears, feet and nice scraps trimmed from the hams of a freshly butchered pig until the meat will almost fall off the bones. Put this in a large chopping bowl. (Be sure all bones are removed.) Season with pepper, salt, sage and summer savory. Chop meat rather coarsely; put it in the same container it was boiled in with just enough of the broth to prevent its burning; warm it thoroughly, mixing it well together. Now put it into a muslin bag. Press the bag between two flat surfaces with a heavy weight on top. When cold and solid, it can be cut in slices. (Good cold or warmed up in vinegar.)
Place first 5 ingredients in saucepan; cover and bring to boil. Simmer about 20 minutes or until vegetables are tender. Remove from heat and blend in blender until smooth. Melt oleo in saucepan; stir in flour. Slowly stir in milk, stirring until mixture thickens. Add blended broccoli mixture and heat to boil. Remove from heat and season with salt and pepper to taste. Serves 6.
Heavily grease (cooking spray works well) a tube pan and coat with cinnamon-sugar mixture (4 tablespoons sugar and 1/8 teaspoon cinnamon). Reserve leftover cinnamon and sugar. Peel and cut up 6 apples (small pieces). Coat with remaining cinnamon-sugar and set aside.
Mix dry onion and hot water; set aside. Mix ground round, baby food and broth. Refrigerate meat mixture for 2 hours before cooking. Fry meat mixture in skillet. Punch holes in meat with spatula. Put onion mixture on patties and turn over and let cook. Cut hot dog buns in half and put patty in between and enjoy.
Put rack in middle of oven. Preheat at 350°. Butter and flour an 11 1/2 x 17 1/4 baking pan (jelly roll pan).
Cook green pepper, tomato and onion in hot butter until tender. Stir in cooked rice, water, salt and pepper. Heat through, stirring occasionally. Serves 6.
Mix fruit, milk, lemon juice and nuts. Pour mix in pie shell. Slice bananas over filling. Sprinkle bananas with lemon juice. Top with Cool Whip.
Brown and drain ground chuck; mix all ingredients except 1/2 c. cheese; Pour into a 9 x 13 inch pan. Top with remaining cheese. Bake at 350° for 20 minutes.
Layer lettuce, onions, celery, peppers and green peas. Mix Hellmann's mayo and sugar. Spread between layers; top with shredded cheese and bacon bits.
Take heads off shrimp and leave shell and tails. Cut onion and garlic; then add margarine, crab boil, salt and pepper together in a pan. Put in oven and bake 45 minutes to 1 hour at 325°. Serves 8.
Bring to boiling stage, water and sugar. Cool, then add remaining ingredients. Freeze and serve in highball glass with sours or ginger ale to taste.
Cream peanut butter and sugar; add beaten eggs and mashed bananas. Sift together flour, soda and baking powder. Add to creamed mixture, alternating with vanilla and buttermilk. Pour into greased and floured sheet pan. Bake at 350° for 30 to 35 minutes.
Prepare cornbread according to package directions. Crumble into a mixing bowl; add green pepper, onion and tomato. Mix well then add dressing and mayonnaise.
Mix dry ingredients including sugar. Make a well in the middle of dry ingredients. Add remaining ingredients. Mix until smooth. Divide in 3 loaf pans or 4 (1-pound) coffee cans. Bake at 350° for 1 hour. Cool in pans.
Pierce roast with a fork in several places; sprinkle with pepper. Combine dressing, vinegar and browning-and-seasoning sauce in a 4-quart casserole with lid. Add roast; turn to coat. Cover and refrigerate 6 to 8 hours, turning twice.
Spray skillet with nonfat spray. Cut chicken into small cubes; fry in skillet until done. Put soup in pan. Add diced onions and 3 cans of water. Bring to a boil and cook until onions are almost done. Add chicken and rotini noodles. Cook until noodles are done.
Mix cherries, sugar and water; bring to a boil. Remove from heat and add cherry jello. Mix in the next 3 ingredients. Pour into a 9 x 13-inch Pyrex dish and let chill until firm.
Brown ground beef and onion. Drain grease. Add tomato sauce, sugar and salt and pepper to taste. Simmer 5 minutes. Cook pasta according to package directions. Mix sour cream and cream cheese together.
Heat oven to 375°. Beat together oleo and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices. Add to mixture, mixing well. Stir in oats.
Soak squash and salt for 3 hours. Drain. Add onions and pepper; set aside. Bring to boil the vinegar, sugar, mustard and turmeric. Put the first mixture into pint jars; pour boiling mixture on top. Seal with can flat and rings.
Preheat oven to 425°. In large bowl, combine flour, baking powder, baking soda and salt; make well in center. In small bowl, combine sugar, milk, egg, orange juice, butter and orange rind; mix until blended. Add to well in flour mixture; stir until dry ingredients are just moistened. Stir in semi-sweet chocolate chips. Spoon into greased muffin cups, filling each about 3/4 full. Bake 15 to 17 minutes or until lightly browned. Cool.
Cook chicken; save broth to cook noodles. Mix all ingredients together. Mixture may need a little of the chicken broth added if it appears too thick. Save enough cheese to sprinkle on top. Put in casserole dish and bake at 350° until bubbly.
Blend 2 tablespoons of parsley with other ingredients. Blend well. Shape into 2 rolls and roll in parsley. Wrap and freeze. Remove from freezer 1 hour before serving.
Preheat oven to 350°. Bake fish 10 minutes, covered. Combine vegetables, tomato sauce and chili powder in a saucepan. Simmer 10 minutes adding a little water if necessary. Take fish out of oven and flake. Add vegetables. Top with herbs. Return to oven to simmer. Serve over rice.
Boil chicken; remove from bone. Mix melted oleo with stuffing mix. Reserve a few crumbs for top. Layer in casserole as follows: 1/2 stuffing mix, 1/2 chicken and 1 can mushroom soup, mixed with 1 cup broth. Layer again and use chicken soup with broth. Top with reserved crumbs. Bake at 375° for 20 to 30 minutes.
Scald, peel, core and crush tomatoes. Add all ingredients together in a large, heavy pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Spoon into hot, sterile jars and seal/process according to manufacturer's directions or with wax. Makes about 12 quarts.
Melt butter in saucepan. Add flour, stirring until mixture becomes foamy, but not brown. Add milk; continue stirring to insure smoothness. Cook until mixture thickens. Can be doubled depending on amount of potatoes.
Beat ingredients until smooth. Spread on serving dish. Top with shredded lettuce, cubed tomatoes, black olives and sharp Cheddar cheese. Serve with Doritos.
Cook and drain broccoli. Pour melted oleo over broccoli and cool. Mix eggs, cottage cheese, broccoli and oleo mixture. Stir in corn muffin mix and bake in greased 9 x 13-inch pan in 350° oven for 30 minutes or until lightly browned.
Preheat oven to 350°. Heat oil in large skillet with heat resistant handle. Add onion; saute for 5 minutes. In bowl, combine remaining ingredients. Beat well with fork. Pour into skillet with onion. Cook over low heat for about 3 to 5 minutes or until eggs are set around outside. Bake uncovered 10 minutes or until top is set. With spatula, loosen from bottom and around edges. Slide onto serving platter. Cut into wedges. Makes 4 to 6 servings.
Saute onion, celery and bell pepper in butter. Cook rice, combine with other ingredients. Put in large casserole dish and bake at 350° for 45 minutes.
Disjoint chicken wings; discard tips. Blend soy sauce, scallions, sugar, oil, garlic and ginger in large mixing bowl. Stir in chicken pieces; cover and marinate 30 minutes. Remove chicken; reserve marinade. Place chicken side by side in shallow baking pan, skin side down. Bake in preheated 350° oven for 15 minutes. Turn pieces over; baste with reserved marinade and bake 15 minutes longer.
Brown hamburger and onion. Drain well. Add all remaining ingredients except beans. Simmer 20 minutes, covered. Add Mexican chili beans and simmer 30 minutes, covered. Remove cover and cook 15 minutes. Ready to serve. Enjoy!
Saute onion and garlic in hot oil in a large skillet. Add ground beef; cook until browned. Stir to crumble. Add next 8 ingredients, cover and simmer 1 hour; stir occasionally.
Combine first 5 ingredients. Stir into rice. Cover and chill. Stir remaining ingredients in before serving.
Melt 2 tablespoons of butter in skillet. Saut mushrooms until tender and set aside. Place rice in a 2-quart casserole dish. Add hot chicken broth, water chestnuts, salt and remaining 2 tablespoons butter (cut into small pieces). Cover and bake at 350° for 30 minutes. Stir in sauted mushrooms; cover and continue to bake for 20 to 30 minutes longer or until moisture is absorbed.
Skin, bone and cut fish into 6 serving size pieces. Place in greased baking dish; pour lime juice on top of fish. Allow to marinate a few minutes on each side; discard juice. Pour on melted butter and seasoning. Broil for 10 minutes, about 4 inches from heat, basting once with butter. Remove from heat; baste again with pan juices. Set aside to cool slightly. Combine the soup and sour cream; spoon on each piece of fish. Bake at 325° for 10 minutes; garnish with onion and shrimp.
Peel potatoes if the skin is tough. Otherwise, just rinse and pat dry. Cut potatoes into thin slices but not all the way through. Place potatoes in a microsafe dish or pan. Sprinkle with melted butter and chopped parsley, chives or sage. Microwave at High power for 10 minutes. Rearrange them after 5 minutes. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave for another 4 to 6 minutes on High until cheeses are melted and potatoes are soft. Sprinkle with salt. Serve potatoes as a side dish or as a main dish with just a salad.
Combine drained and thawed beans into 1 1/2-quart casserole. Add can of soup, pepper and one-half of the onions. Bake, uncovered, at 350° for 30 minutes or until heated and bubbling lightly. Top with remaining onions. Serve immediately.
Spray baking pan with oil. Put chicken in pan after it has been seasoned with salt. Smear chicken liberally with yogurt. Season again with salt. Cover chicken with bread crumbs. Bake at 350° for 20 to 30 minutes.
Chop onion and bell pepper. Saute with bacon. Add cabbage and vinegar. Simmer on medium heat for 20 minutes. Add tomatoes and cayenne pepper. Cover and simmer for 20 minutes.
Cut shortening into flour until crumbly. Add milk slowly to make a stiff dough. Knead on floured board 1/2 the dough. Roll out dough to make large oval or rectangle 1/8 to 1/16-inch thick.
Cream together sugar and shortening; add bananas, cream thoroughly, add eggs. Sift together dry ingredients; add dry ingredients to mixture and beat at medium speed. Add nuts. Bake in well-greased and floured bread pan for 1 hour at 350°.
Brown meat. Season with Italian seasoning or oregano, chili powder, salt and pepper, if you are using plain tomato sauce. Add sauce and mix well.
Cream sugar and butter. Add egg and mix well. Add molasses, hot water, flour, spices, soda and salt; mix well. Bake in greased and floured 9 x 9 x 3-inch pan at 350° for 45 minutes or until done.
In mixing bowl, combine 2 c. flour, sugar, yeast and salt. In a saucepan heat water and butter to 120 - 130 degrees. Add to dry ingredients. Beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Divide into 16 pieces. Shape each into a ball, place in two greased 8 or 9 inch round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Sprinkle with additional flour. Bake at 400° for 18 - 22 minutes or until golden brown. Remove from pans to wire racks to cool.
Boil chicken and remove from bones. Cook broccoli until tender. Arrange in baking dish. Lay chicken on top. Cover with remaining ingredients. Top with cheese. Bake at 350° for 20 minutes or until brown.
Sift dry ingredients; mix oil with sugar. Add eggs (one at a time); beat after each. Add dry ingredients to mix. Stir in carrots, pineapple and nuts. Pour in greased pan. Bake at 350° for 40 minutes or until done.
Combine all ingredients and shape into cocktail size balls. Place in large baking dish and bake at 350° for 20 minutes. Remove and drain on paper towels.
Cook water and sugar together for 7 minutes. Add crushed berries and boil for 5 minutes. Add powdered alum and remove from heat. Pour into jars and seal. Freeze.