HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 450°. Cut Canadian-style bacon into 1/2-inch strips and set aside. Place onion in 1-quart microwave-safe container. Cover. Cook on High for 8 to 10 minutes or until tender. Place pita bread, smooth side up, on baking sheets. Top each pita with equal amounts of onion, bacon and roasted pepper. Sprinkle with equal amounts of cheese and olives. Bake at 450° for 5 to 7 minutes or until pitas are crisp.
Heat sugar and white syrup until it starts to bubble. Add peanut butter. Stir in. Add mixture to 6 cups Rice Krispies. Mix and press into a 9 x 13-inch pan. Melt both kinds of chips together and spread over bars.
Mix together butter, honey, mustard and soy sauce. Spread on bread, top with ham and other slice of bread.
Mix first four ingredients together. Place in 9 x 13-inch pan. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. Serve with Fritos.
Pat out four patties of equal size. Place in a 13 x 9-inch pan. Place in oven and broil 10 minutes on each side. Mix gravy by package directions and pour over patties. Place onion and potato slices over patties. Cover pan with aluminum foil. Place back in oven and bake at 400° for 40 minutes. Serves 4.
In a bowl, mix oil, cider vinegar, eggs, flour, salt, poultry seasoning, pepper, oregano, garlic powder and paprika. Brush on all sides of chicken. Place chicken on prepared grill, skin side up, 6 inches from heat. Grill for about 45 minutes, turning and basting with sauce every 15 minutes or until fork-tender.
Cook rotini according to package directions; drain. Rinse with cold water; drain. Combine pasta and remaining ingredients, tossing well. Serve immediately or if desired, chill.
Stir together all ingredients until blended. Spoon into a 1-quart shallow casserole or 8 inch ovenproof shells. Bake at 350° for 30 minutes or until lightly browned. Serves 6 to 8.
Wash and chop broccoli and cauliflower. Fry bacon until crisp. Crumble over broccoli and cauliflower. Chop onion. Add onion, raisins and peanuts to broccoli and cauliflower. This can be kept in refrigerator overnight.
Score ham about 1/2 inch deep with a sharp knife. Place ham on a rack in a shallow baking pan. Bake at 325° for 2 to 2 1/2 hours (20 minutes per pound). Combine brown sugar, mustard and enough vinegar to make a thick paste. During the last hour of baking, brush glaze on ham every 15 minutes. Yields 10 to 14 servings.
Rinse ribs. Cut in short. Take 2/3 head lemon to make juice and 1/3 for slice as garnish. Rinse tomato; slice as garnish. Blend lemon juice, hashed peel into rib. Pour marinade to stir for 20 minutes. Drain ribs. Sprinkle flour to coat thoroughly. Heat wok half full with oil; deep fry ribs until done. Remove and dish up. Garnish with tomato and fresh lemon.
Cook bacon and drain. Reserve 1/4 cup grease. Add vinegar and sugar to grease. Heat on medium until sugar is dissolved, stir constantly. Place green beans in bottom of casserole. Place onion rings on top. Sprinkle with bacon and pour vinegar mixture over all. Bake at 350° for 30 to 45 minutes. Best when prepared 1 day ahead.
Before girls wake up, hang items from trees. When they ask, "What's for breakfast?" tell them a "Jungle Breakfast, you go and find it." Girls have to find one of each item.
Combine all ingredients except raspberries. Mix until crumbly. Set aside 1 cup for the topping. Press dough into 9 x 13 pan. Cover dough with jam or preserves. Take the 1 cup of crumb mixture and add 2 tablespoons flour to make more crumbly. Crumble on top of jam. Bake at 350° for 40 to 50 minutes until golden brown. Cut into bars.
Brown meat; add next 8 ingredients and simmer about 30 minutes. Make white sauce (about 3 cups medium consistency). Cook lasagne noodles. Arrange in 9 x 13-inch pan or baking dish in this order: noodles, white sauce, meat sauce, Parmesan cheese, Mozzarella cheese. Repeat layers, ending with Mozzarella cheese. Bake 30 minutes at 350°.
Clean and separate flowerets. Add next 4 ingredients. Stir together next 3 ingredients. Pour over one hour before serving. Refrigerate until served.
Mix sugar and flour. Beat eggs well and add to the sugar mixture. Blend well. Add milk, margarine and vanilla. Mix and pour into buttered Pyrex dish. Top with the bread crumbs. Push the bread down into mixture until it is coated. It will float to form a crust. Bake at 350° until the pudding thickens. Then broil until crust turns very light brown.
Put butter, eggs, sugar and vinegar in double boiler over hot water until butter melts. Stir in pecans and coconut. Put in unbaked pie shell. Bake at 325° until brown and firm.
In a large, heavy saucepan, lightly brown ground beef; drain off excess fat. Stir in remaining ingredients; bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Makes 6 to 8 servings.
Cream potatoes with Crisco. Add eggs, salt and sugar. Scald milk and cool. Mix yeast in 1/2 cup of warm water. Add to milk, then add all to potato mixture. Add 6 to 8 cups of sifted, plain flour. Pour out on board and knead well. Put in greased bowl. (Note: After greased on one side, turn over and grease other side.) Let rise until doubled in bulk. Knead lightly on board. Put back into greased bowl and place in refrigerator overnight. Will last several days. Place damp cloth on top to keep from crusting. Take out dough and knead enough to roll out (about like biscuits). Set in warm place and let rise about 1 1/2 to 2 hours. Bake. Butter tops when done. Delicious!
Mix bread as directed to the point it is ready to make into rolls. Remove casing from pepperoni and cut into 4 equal-sized pieces, then quarter each piece into strips. Wrap bread dough around each piece and place on greased cookie sheet, grease tops, cover and let rise in warm place until double in size. Bake at 400° for 10 to 15 minutes.
In 2-quart casserole, stir soda, cornstarch and water together. Microwave on High for 5 minutes, stirring every 2 minutes until thick. Cool. Use immediately or store in plastic bag in refrigerator until used.
Drain pineapple. Put on bottom of pie dish sprayed with Pam. Boil water, vanilla, gelatin, coconut extract, lemon juice and cinnamon for 2 minutes. Cool. Pour over pineapple.
Heat oils. Add beef, onion, and garlic; brown for 3 minutes. Add tomatoes, sauce, sugar, salt, basil, 1/2 cup parmesan cheese and pepper. Mix well, bring to boil, reduce heat and simmer for 2 hours. Mix ricotta and mozzarella with egg, set aside. Cook noodles. Put a thin layer of sauce in 9 x 13 pan, a layer of noodles, then the cheese-egg mixture. Make 3 layers. On top layer add 1/4 cup parmesan cheese. Bake at 350° for 40 minutes. Let stand for 15 minutes before cutting and serving.
Put ingredients in a saucepan and bring to a boil, then remove from heat. Serve hot or cold. This doesn't need refrigeration.
If scallops are large, cut into 1-inch pieces. Place scallops in a 2-quart saucepan; add just enough water to cover. Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes, or until scallops are white; drain. Keep scallops warm.
Crush cookies for crust, reserving 1/2 cup for topping. Pour melted butter over cookies and press into a 9 x 12-inch pan. Mix instant pudding (by directions on box) and spread over crust. Beat the cream cheese and confectioners sugar together; blend in 3/4 container of Cool Whip. Spread over pudding. Spread remaining Cool Whip over top of cake; sprinkle with remaining cookie crumbs.
Combine beans, seasoning mix, cream cheese, sour cream, Tabasco sauce and garlic in blender container. Process until smooth. Spoon into small baking dish. Top with cheese, tomatoes and olives. Bake at 350° for 20 minutes or until bubbly.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into greased 2 1/2-quart casserole. Crush cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Garnish with lemon twist and parsley, if desired.
Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly; reserve 1 cup. Pat remaining mixture in an ungreased 9 x 13 x 2 inch pan. Bake a 350 for 15 minutes. Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Top with remaining crumb mixture. Bake at 350 for 15 minutes longer. Cool and cut into squares.
Brown meat; drain. Add onions and cook until tender. Add sauce and tomatoes; mix. Place chips in bottom of large casserole dish. Pour meat sauce over chips. Top with beans and cheese. Bake at 350° for 30 minutes or until cheese melts.
Cook sugar, water, cornstarch and salt. Stir constantly until clear. Add jello powder and mix well. Cool; pour over strawberries in a prebaked crust. Refrigerate.
Dissolve jello in 2 cups boiling water. Dissolve 1 package plain gelatin in a little water and add orange jello. Stir until thoroughly dissolved. Add 2 cups cold water and stir. Set aside to cool. Put whole cranberry sauce and pineapple in 9 x 13-inch pan with lid and mix. Pour jello mixture in and mix well. Add some chopped black walnuts and place in refrigerator until set. This keeps well in refrigerator.
Flour round steak and place in 2 tablespoons of oil in slow cooker on high setting. Add tomatoes, onions and green peppers along with 1 to 1 1/2 cups water. Salt and pepper to taste. Cook about 4 hours or until meat is tender. Makes own gravy. Serves 4.
Combine sugar and oil. Add eggs. Beat until light and smooth. Add vanilla and cocoa. Add flour mixture. Add nuts.
Pour all ingredients into medium-size mixing bowl. Blend well. Drop by tablespoon onto lightly greased cookie sheet. (Pam is great to use.) Bake at 450° for about 10 minutes. Oven times may vary. Great to use when having additional guests for dinner.
Dissolve jello in boiling water; add sherbet, stirring until it melts completely. Let stand in mold or Bundt pan until it starts to thicken (in refrigerator). Add well drained fruit. Chill several hours or overnight.
Combine juice and ginger ale in a punch bowl. Top with scoops of sherbet. Garnish with mint leaves, if desired. Yields 26 four-ounce servings.
Wipe pork chops with damp paper towels. Brown them in a little heated oil. Arrange chops in oiled baking dish.
Mix all ingredients. Freeze in 9 x 13-inch pan. Cut in squares and garnish with Cool Whip and a cherry.
Take 2 cups of kindness, 1 cup of consideration and stir in a large measure of thoughtfulness. Add 1 cup humor, kind regards and fondness. Beat until smooth with comfort and real caring. Dissolve with neighborliness, tenderness and devotion. Never mince kind words. Blend with lots of affection and love. Simmer at an even temperature. This recipe will ensure sweet friendship and a happy heart.
Chill unopened can of milk in freezing compartment until icy (about 3 hours). Dissolve gelatin in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of a 9 x 13-inch dish or pan with vanilla wafer crumbs. Pour in the gelatin/milk mixture and top with remaining crumbs.
Combine soup, broth, half of the noodles, chicken, celery, onion and pepper. Toss lightly. Place in ungreased 9 x 13-inch pan. Sprinkle with remaining noodles and nuts. Bake at 350° for 30 minutes. Serves 4 to 6.
Wash and sort beans; in 5-quart pan, combine beans and 6 cups water. Bring to boil; reduce heat; simmer uncovered for 2 minutes. Remove from heat; cover, let stand 1 hour, drain. Add 8 cups water, ham shank, onions, parsley, salt, basil, pepper, nutmeg, garlic, oregano and bay leaf to beans. Bring to boil, reduce heat; simmer 1 1/2 hours. Remove from heat. Remove meat, take from bone. Return meat to soup; stir in carrots, celery and potato flakes until blended. Return to heat; simmer covered for 20 to 30 minutes. Remove bay leaf.
Mix together. Bake at 350° for 20 minutes. Top off casserole with buttered bread crumbs. Serves 4 people.
Prepare mashed potatoes (instant or regular, hot and seasoned to taste). Brown hamburger and onion, then pour off excess grease. Add ketchup to the hamburger and stir. Line a 9-inch pie pan with mashed potatoes to form a pie shell. Pour hamburger mixture into potato shell and top with slices of American cheese. Bake in oven at 350° about 15 to 20 minutes or until cheese is thoroughly melted. Cut and serve as you would a pie.
Heat oven to 400°. Mix all ingredients in ungreased 2-quart casserole. Cover and bake until potatoes are tender, about 45 minutes. (May substitute wieners or Polish sausage for ham.) Makes 4 to 6 servings.
Grease an 8 x 12-inch pan generously with butter. Place apples in rows as close as possible! Mix white sugar and cinnamon. Sprinkle over apples. Mix flour, brown sugar and butter together until crumbly. Sprinkle over and between apples. Pat surface flat. Bake at 425° for 1/2 hour or until apples are tender. Serve with ice cream or hard sauce.
Whip chilled Milnot until very stiff. Mix cream cheese plus 1 cup of sugar. Dissolve lemon Jell-O in 1 cup of boiling water. Add everything together except vanilla wafers and butter. Crumble vanilla wafers and mix with butter. Put layer of crumbled wafers on bottom, then cheese mixture in middle and wafers on top. Chill.
Saute celery and onion in butter. Combine with rice, soup, mayonnaise and nuts. Mix well, but gently. Put in a 9 x 13-inch Pyrex casserole. Coat top with additional corn flakes. Bake 40 minutes or until slightly browned.
Cook sausage according to package directions, then slice. Combine brown sugar, sauce and bourbon in Dutch oven. Add sausage. Simmer, uncovered, for 2 hours, stirring often. Place in crock-pot to keep warm.
Place unwrapped Brie on baking sheet. Smear with marmalade over the top. Cover and sprinkle generously with currants. Layer cover with slivered almonds on top. Bake in 375° oven until puffy (20 minutes). Serve with French bread, apples, grapes, crackers, etc.
Layer green beans and onion in serving dish. Bring rest of ingredients to boil and pour over vegetables. Cool and refrigerate 24 hours.
Melt together in double boiler everything, except the cake mix. While this is melting, mix the cake mix according to package directions. Pour half the batter into a greased and floured 9 x 13-inch pan. Bake for 20 minutes. Remove from oven and pour the melted caramel mixture over the cake. Then pour and spread rest of cake batter on top. Return to oven and bake 20 minutes more.
Squeeze all water from spinach. Mix all ingredients well. Refrigerate for approximately 2 hours before serving. Serve with crackers, chips or veggies.
Combine and cook 20 to 30 minutes. Pour into hot jars and seal.
Partially defrost hash browns. Mix potatoes, 1/2 cup margarine, cheese, onions, sour cream, soup and spices. Put into greased 9 x 13-inch dish. Sprinkle corn flakes on top of potatoes. Pour the 1/4 cup margarine over corn flakes. Bake, uncovered, in 350° oven for 1 hour and 15 minutes.
Combine first eight ingredients. Beat until smooth. Mix in pimentos and olives. When firm enough to handle, shape into ball or log. Roll in parsley. Then chill until 1/2 hour before serving time.
Make a roux with olive oil and flour. Cook garlic until light brown. Add onion, bell pepper and celery. Saute 15 minutes, stirring frequently. Add shrimp, tomato paste and water. Mix well. Add all ingredients except okra and oysters. Cook 1 1/2 hours. Add okra and cook 15 minutes. Add oysters, cook another 15 minutes. Serve over rice. Serves 8.
In a gallon container combine first 4 ingredients, stirring until well blended. Stir in cherries. Cover and chill 8 hours or overnight to allow flavors to blend. Serve chilled. Makes about 3 quarts punch.
Combine all ingredients in container. Shake to blend well. Makes 15 servings. Use 2 tablespoons per 16 ounces coffee.
Beat well the eggs (3 or 4 minutes). Add graham crackers and sugar and baking powder (sifted together). Add chopped nuts. Grease pie pan and bake at 350° for 30 minutes.
Melt 2 sticks of butter, and Velveeta cheese in microwave. Pour over broccoli that has been placed in casserole dish. Melt 1 stick of butter and mix with crushed crackers. Sprinkle on top of broccoli. Bake at 350° for 20 to 25 minutes.
Bring first five ingredients together to boil and cook 4 minutes or until berries break and color turns blue. Add butter and lemon juice. Cool slightly. Then add 3 to 4 cups raw blueberries and gently fold in. Pour into baked pie crust. Chill for several hours. Top with whipped cream or Cool Whip.
Cook mushrooms in butter about 10 minutes. Sprinkle with flour, salt and pepper; cook until thick. Stir in cream and broth. Cook until hot.
Make syrup out of water, sugar and candy. Cook apples in syrup until uniform in color. Chill and stuff with cream cheese mixture (one 3 ounce package cream cheese, 1 teaspoon salad dressing and 1/2 cup chopped walnuts).
Cook macaroni twist as directed on package. Drain; rinse in cold water until cool. Add vegetables; can use any kind that you like best. Fresh, frozen or canned. Can use any meats you like best: ham, turkey or chicken. Keep refrigerated until used. Put boiled eggs on top.
Brown chicken breasts in shortening or butter (doesn't take too long). Sprinkle with a bit of garlic powder and paprika, if desired. Place chicken breasts in long casserole dish. Sprinkle mushrooms all over. Mix together the soups and thyme. Arrange asparagus spears in a long row over the top of mushrooms. Pour soup mixture over all. Cover with foil and bake in 350° oven for about 50 minutes. Good served with warmed spiced peaches and chicken or herbed rice.
Preheat oven to 450°. Prick pie shell with fork, bake 10 minutes or until lightly browned. Reduce oven to 325°. Beat the eggs, cream, milk, salt and hot pepper sauce together. Spread the cheese over the bottom of the pie shell; pour in the egg mixture and bake 45 minutes or until a knife inserted in the center comes out clean.
Fill a pot with 6 or 7 cups of water and bring to boil. Place the chicken into the boiling water and cook until done (approx. 10-12 minutes depending on size). Remove chicken and place into a 9x13 inch pan. Place the broccoli on top of the chicken. Mix the soup and mayo together and pour over the chicken and broccoli. Bake at 350 degrees for 20 minutes to heat through. Then remove from oven and top with cheese. Place back in the oven for 5 or 6 minutes until cheese is melted.
Mix all but cocktail sauce together. Shape as desired. Pour cocktail sauce on top and serve with crackers. Pour extra cocktail sauce on top as needed. Chill until ready to use.
Mix vegetables together and set aside. Over low heat, mix together the vinegar, sugar, salad oil and salt. Pour over vegetables. Cover and chill.
Mix the ingredients with your hands. Add approximately 1 1/2 c. buttermilk, to be sticky moist. Put on floured wax paper, roll in your hands. Place on a hot, greased heavy pan and bake at 350° until brown.
In a 2-quart microwave-safe bowl, mix sugar, margarine, evaporated milk and salt. Microwave on High for 3 minutes. Stir and microwave for 6 minutes. Remove from microwave and add chocolate chips, marshmallows, vanilla and nuts. Mix well and pour quickly into greased 9 x 13-inch pan. Refrigerate until ready to cut.
Sprinkle the cavity of the hens with salt and pepper. Truss and rub the outside with salt and pepper. Heat butter or oil in a heavy casserole with a cover. Add game hens and brown all over for about 15 minutes. Add giblets and cook 5 minutes longer. Add mushrooms and garlic and cook briefly before adding onion. Cook onion for 5 minutes and then add bay leaf and thyme. Cover and cook 10 minutes. Add vinegar and broth and cook for 10 minutes, covered. Untruss the birds and drain the cavity juices back into pan. Discard garlic and bay leaf. Serve hens hot with mushrooms and hot pan juices.
Saute chopped onion in a little oil with red paprika. Wash rice and drain. Mix meat with rice, egg, onion, salt and pepper. Steam cabbage leaves and peel off as they get soft. Trim the outer vein for easier rolling. Roll a small amount of meat mixture into each cabbage leaf. Stack the rolls into a large pot. Pour in the sauerkraut and tomato sauce. Add 1/2 cup water. Bring to boil. Cook 1 hour at low with top on it. Stir periodically. Garnish each serving with sour cream.
Beat eggs with cheese and peppers in bowl. Pour into well greased 9-inch square baking dish. Bake at 350° for 25 minutes or until firm and light golden brown. Cut into bite size pieces. Serve warm on toothpicks.	Serves 40.
Cook raisins in a small amount of water until tender. Combine slightly beaten egg yolks, sugar, flour and margarine. Pour egg mixture into raisins. Cook until thick. Pour into pastry shell. Cover with meringue made from egg whites. Bake at 350° for about 12 minutes or until brown.
Sift together the dry ingredients in a medium-sized bowl. Pour oil into measuring cup. Add milk, but do not stir. Then pour all at once into the flour. Stir with fork until mixture clears sides of bowl and rounds up into a ball. For rolled or patted biscuits, smooth up, kneading 10 times with no additional flour. With dough on waxed paper, press out 1/4-inch thick with hands or roll out between waxed paper. Cut with unfloured biscuit cutter. Bake at 475° for 10-12 minutes on ungreased baking sheet.
In a small bowl stir together 1/4 cup dry mustard and 2 tablespoons water; set aside. In 1-quart saucepan mix well 2/3 cup water, cider vinegar, sugar, flour and salt. Cook over low heat about 3 minutes or until thickened, stirring constantly. Remove from heat; stir in mustard mixture until smooth. Cover and refrigerate. Makes 1 cup.
Mix together in bowl. Refrigerate until ready to serve. Recipe may be doubled. You can also add any other fruit or pie filling you like.
Heat 2 tablespoons of oil in a large stock pot or kettle. Add sliced okra and cook, stirring constantly, 10 to 15 minutes, or until tender and lightly browned. Remove from pot and set aside.
Pour rice in casserole dish. Brown pork chop on each side. Not done, but brown. Place on rice. Pour consomme over all and bake at 350° for 1 hour.
Dredge pork in cornstarch. Heat 2 Tbsp oil in a wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from skillet; set aside.
Preheat oven to 350°. Grease baking sheets. Combine cake mix, eggs and oil in a large bowl. Stir until thoroughly blended. Stir in chips and walnuts. Shape dough into 36 (1 1/4-inch) balls. Place 2 inches apart on pans. Bake 10 to 12 minutes or until set. Cool 1 minute. Remove to cooling racks. Makes 3 dozen cookies.
Slice cucumbers and onion. Pack in jars and pour solution over pickles. Put in refrigerator and keep until ready to use. Keeps all winter.
Put rice in a large baking dish. Top with chicken. Mix soups, water and oleo. Pour over chicken and rice. Cover with foil. Bake 2 1/2 to 3 hours at 350°.
Preheat oven 350°. Microwave chocoloate and margarine in large bowl. On high for 2 min., until margarine is melted. Stir chocolate until melted. Stir in sugar. Mix in eggs and vanilla until well blended. Stir in flour and walnuts. Spread into greased 13x9-inch pan. Bake 30-35 min. Cool in pan. Cut into 24 fudgy brownies.
Mix together 1 cup Mozzarella, Ricotta, salt, Parmesan, pepper and nutmeg. Cook large shells as directed on box and drain. Stuff each shell with cheese mixture. Pour 16 ounces sauce into bottom of a 9 x 13 casserole pan. Place stuffed shells into pan. Pour the rest of sauce over the top. Sprinkle the rest of Mozzarella cheese over the top. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°.	Mix all ingredients, putting in the hash browns last. Put in a 9 x 12-inch pan and top with 2 cups crushed cornflakes mixed	with 1/4 cup melted butter. Bake for 45 minutes.
Cook meat and onion; drain off any fat. Add remaining ingredients and simmer about 1/2 hour. Top with dollop of sour cream on each serving if desired.
Cook macaroni; drain and cool. Mix together eggs, sugar, flour and salt. Add fruit juices and cook until thick. Pour over macaroni and let stand overnight in refrigerator. Fold in Cool Whip, fruit cocktail, pineapple and cherries.
In 8 x 8 x 2-inch pan, layer rice, then corn. Sprinkle with salt and pepper. Pour on 1 cup tomato sauce mixed with 1/2 cup water.