HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate broccoli into florets. Peel stems and cut into 1-inch pieces. Blanch broccoli, then refresh in cold water. Cut carrots, celery and bell pepper into 1 1/2-inch sticks. Wipe mushrooms to clean; cut off ends of stems, if necessary. In a large plastic container, combine broccoli, carrots, celery, bell pepper, mushrooms, artichokes and olives. Mix well. In a blender or food processor, combine Italian salad dressing, herb seasoning, sugar, mustard, seasoned pepper and garlic powder. Blend until smooth. Pour dressing over broccoli mixture. Cover and refrigerate overnight, turning and shaking from time to time. Serve in a pretty glass or wooden bowl. Yield: 10 to 12 servings.
Preheat oven to 325°. Put all ingredients into a large mixing bowl and blend at low speed. Beat 3 minutes at medium speed. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 65 to 75 minutes or until a toothpick inserted comes out clean. Cool for 30 minutes in pan on a rack. Remove from pan; cool completely. Sprinkle with confectioners sugar.
Mix egg and water. Unfold dough on a lightly floured surface. Roll out to about 14 by 10 inches. Cut in half, horizontal. Brush both tops with egg mixture. Top one side with filling. Place other dough on top of filling and seal the edges. Place on top of a lightly greased baking sheet. Cut into strips. Brush top with egg mixture. Bake at 400° for 10 minutes.
Brown meat in hot fat; add vegetables. Cook until vegetables are tender. Add remaining ingredients; mix well. Cover. Simmer 20 minutes.
Combine first 9 ingredients. Stir well. Spread batter evenly in an ungreased 11 x 7 x 2-inch baking pan. Combine hot water, brown sugar and 2 tablespoons cocoa. Pour mixture over batter. Bake at 350° for 35 minutes. Serve warm with whipped cream or ice cream.
Melt butter in large saucepan over medium heat. Add onions. Cook for 10 to 15 minutes or until golden, stirring gently. Stir in sugar and flour. Cook for 3 minutes longer, stirring constantly. Add broth, thyme, bay leaf and pepper; mix well. Bring to a boil over medium-high heat, stirring constantly. Boil for 6 minutes, stirring constantly; reduce heat. Simmer, loosely covered, for 30 minutes. Remove and discard bay leaf. Ladle into ovenproof bowls. Top with French bread; sprinkle with Swiss and Parmesan cheese. Broil 4 to 6 inches from heat source for 2 minutes or until golden. Yield: 4 servings.
Mix together everything but herring to make a sauce. Pour sauce over the herring and let stand a few hours before serving. Decorate with fresh dill before serving.
Preheat oven to 400°. Mix all ingredients. Place mixture in greased muffin tins. Bake for 15 to 18 minutes. Can use paper muffin cups.
Place apples in bottom of greased pan. Mix other ingredients until crumbly. Sprinkle crumbly mixture over apples. Bake in a 350° oven for 25 to 40 minutes or until lightly brown.
Chop all the seasonings. Brown sausage. Add onion. Cook 3 minutes. Do not brown onion. Add remaining ingredients, rice and water. Lower fire and cook slowly until rice is tender.
Bone, skin and halve chicken breasts. Heat 2 tablespoons oil over medium-high heat in skillet. Sprinkle chicken with paprika. Cook chicken 5 minutes on each side. Add remaining ingredients. Bring to a boil. Simmer, covered, 10 to 15 minutes, until juices run clear. Makes 4 servings.
Mix all ingredients in large bowl. Mix well. Press into pan and bake 45 minutes in a 400° oven. May spread catsup over top before cooking.
Mix first 3 ingredients. Press into ungreased 9 x 13-inch pan. Mix next 3 ingredients; spread over top. Bake 50 minutes at 350°.
Cook shells or half cook lasagna noodles; set aside. Combine cheeses, eggs, parsley and pepper. Stuff cooked shells or place a large tablespoon of filling on lasagna noodle and roll up. Pour 1/2 jar of your favorite spaghetti sauce into a 9 x 13-inch pan; place shells on top. Pour rest of sauce over shells. Sprinkle with Parmesan cheese. Cover with foil. Bake at 350° for 1 hour.
Mix everything together well. Grease 2 loaf pans. Bake at 350 degrees for 45 to 50 minutes. Check with a toothpick.
Mix flour and salt; cut in shortening with pastry blender. Add water in small amounts to dry material. Shape into balls; place in bowl and cover tightly until ready to use. Roll 1/8-inch thick on lightly floured board. Bake at 450° about 15 minutes. Yields 1 (9-inch) double-crust pie, 2 (9-inch) pie shells or 14 (4-inch) tart shells.
Mix all ingredients vigorously until smooth. Cook batter on ungreased griddle, turning each pancake when bubbles form. Cook on the second side about 1 minute. Accompany the pancakes with butter and hot syrup. The batter keeps well in refrigerator for a week. Serves 4 to 6.
Partially cook 6 cups squash and 1/2 cup chopped onion. Drain and add 1 cup sour cream, 1 can celery soup, 1/2 cup margarine (I use very little) and Uncle Ben's Stuff and Such (I use Stove Top stuffing and add a bit more sage). Bake at 350° until bubbly (30 to 35 minutes). Cover with shredded cheese the last few minutes.
Sift the dry ingredients into a mixing bowl and set aside. In another bowl, mix the egg, margarine, juice and water. Add the dry ingredients and mix well. Mix in the nuts, orange rind, cranberries and cherries. Pour mixture into one 9 x 5 x 3-inch greased loaf pan or two 7 x 3 x 2-inch loaf pans. Bake at 350° for 1 hour or 40 minutes for smaller loaves. Remove and cool. Wrap in plastic.
Mix ingredients, saving some of the chopped pecans to place on outside of roll. Roll in ball and chill overnight. Roll in remaining nuts before serving.
Mix all ingredients together until smooth. Drop by teaspoon on lightly greased cookie sheet. Bake at 350° until light brown, about 15 to 20 minutes.
Cream butter, sugar, peanut butter, egg and vanilla together. Mix dry ingredients. Blend into creamed mixture. Roll in 1-inch balls. Roll into sugar. Press ball with fork. Bake 10 to 12 minutes at 375°.
Cook sugar, syrup and water until mixture threads. Add peanuts, stirring all the time, until color changes to light brown. Remove from stove. Add soda, salt and oleo; pour on greased cookie sheet! Cool, then break into pieces!
Combine first 4 ingredients. Mix well. Beat in eggs. Add milk and stir. Pour into casseroles. Dot with butter. Bake at 350° for 30 minutes or until set.
Combine first 4 ingredients and simmer, stirring occasionally to keep from burning. Cook bacon with onions. Drain off most of fat; add to catsup mixture and simmer until very thick, stirring occasionally. Serve with meatballs, chicken, etc. Makes 1 quart.
Sift dry ingredients; add fruit cocktail and egg. Beat well. Pour into greased loaf pan. Bake at 350° approximately 1 hour. (Toothpick in center will come out dry when done.) Double recipe for large flat pan.
Prepare macaroni according to package directions. Drain. Add dressing and toss. Then add the rest of the ingredients. Toss. Cover and chill.
Prepare pie crust mix as label directs. On lightly floured surface with lightly floured rolling pin, roll dough into a 13 x 15-inch rectangle; use to line a 13 x 9-inch baking dish. With fork, make a decorative edge. Cover and refrigerate.
Toss all but mayo, sugar and vinegar together. Mix mayo, sugar and vinegar together. Toss over salad. Serve immediately and enjoy!
Boil sugar, water and cherries. Remove from heat as soon as it comes to boiling point. Add jello. Cool slightly. Add cola slowly, pineapple and pecans. Put in refrigerator and let congeal. Serve with mayonnaise or whipped cream.
Mix all ingredients, except bread crumbs. Pour into large casserole dish. Bake in 350° oven for 55 minutes. Top with bread crumbs. Return to oven for 5 minutes.
*Boiled cider is cider that is allowed to boil until it becomes syrupy.
Brown beef in oil. Add boiling water, salt and pepper. Simmer, covered, for 2 hours or until meat is tender. (Add more water, if necessary.) Mix flour with 1 cup of liquid from meat pot until smooth. Add to stew and cook until thickened. Cook vegetables in steamer or in a small amount of water until fork pierces easily, but vegetables are still crisp. Add to stew; then add additional salt and pepper to taste and simmer. Mushrooms may be added to pot during last 15 minutes cooking time. Serve over rice. Serves 8 to 10.
Sprinkle nuts over buttered 8-inch square dish. Place sugar, butter and water in 1 1/2-quart casserole. Microwave at High for 5 to 6 minutes, stirring after 2 minutes until thick. Stir well; quickly spread over chopped nuts. Sprinkle chocolate pieces over toffee. Cover dish so heat melts chocolate; let stand 5 minutes. Spread chocolate evenly over top. Refrigerate to set. Turn out of dish. Break into pieces. Makes about 1 pound. Ooooooh so goooood!
Mix all ingredients together except bagels. Let sit overnight. Cut or tear bagels into dipping size pieces. Store in Ziploc bag in the refrigerator.
Saute all meat, onion and pepper lightly, drain. Place melted butter in 9 x 13-inch baking dish. Toss cooked pasta with butter. Cover with 1/2 of pizza sauce. Add half the cheese, half the meat mixture and all the mushrooms. Sprinkle with spices, add remaining meat and cheese. Top with remaining pizza sauce. Bake at 350° for 25 minutes or until bubbly.
Pick and wash greens. Add water and meat. Cook 1/2 hour before adding greens. Cook until tender. Place sliced turnips on top of greens and cook until well done.
Mix Cool Whip and yogurt together in mixing bowl until creamy. Fill into the 2 pie crusts evenly. Chill overnight in the refrigerator (at least 6 to 8 hours). Then ready to eat.
Place all ingredients in blender. Fill with crushed ice up to 3/4 full. Blend until mixture is slushy; serve immediately.
Soften cheese and mix with remaining ingreds. May be served as a spread for crackers or filling for finger sandwiches. Yield 6-8 servings
Combine lemonade and condensed milk. Fold in whipped topping. Pour into pie shell. Freeze until ready to serve.
Combine egg whites, sugar, cold water and salt; beat until thoroughly mixed. Place over rapid boiling water in a double boiler, continuing to beat until mixture peaks on beater. Remove from boiling water. Add vanilla. Mix. Spread on cake.
Put apples, 3/4 cup sugar and cinnamon in pan. Bake for 20 minutes at 400°. Cream butter, 1 1/2 cups sugar, vanilla and eggs together. Sift flour and baking powder together and blend into butter mixture. Spread over apple mix. Bake another 20 to 25 minutes.
Mix milk and sugars; bring to a boil. Turn down heat; cook slowly until mixture forms a soft ball in cool water. Add butter, vanilla and pecans. Let this set awhile, then beat until it begins to thicken. Drop by spoonful onto wax paper; let cool.
Fill a 2 1/2-quart casserole 2/3 full with diced apples. Sprinkle with 1 teaspoon sugar and cinnamon. Mix together butter, 1 cup sugar, flour, egg, salt and nuts. Pour over apples. Bake at 350° for 45 minutes or until top is brown.
Cook meat and onion together; drain. Use large skillet. Add sauce and Velveeta to meat. Heat until cheese is melted. Add all ingredients; mix well. Spread chips in casserole dish. Pour meat and cheese over chips. Sprinkle with Cheddar cheese. Bake at 325° for 20 minutes.
Combine cocoa and flour. Add remaining ingredients, but the melted butter last. Pour into pie shell. Bake at 300° for 45 minutes or until firm and set. Serve warm or cold.
Mix cake according to package directions. Fill paper cups in muffin tins 2/3 full. Combine the cream cheese with the sugar, beat in the egg and salt. Stir in the chocolate chips. Drop one rounded teaspoonful of the cheese mixture into each cupcake. Bake as package directs.
Pour boiling water over oats. Mix ingredients and stir in the oatmeal last. Bake at 350° for 35 minutes.
Hard-boil 6 eggs and peel. Divide sausage into six portions. Flatten and wrap raw sausage around eggs, covering completely. Beat one raw egg with a pinch of salt; use to coat eggs and then roll in bread crumbs. Bake in preheated oven for 30 minutes at 375°.
Mix sugar, vanilla, syrup and peanut butter over low heat until smooth. Add Cheerios and chocolate chips. Put in a 13 x 9-inch pan and press. Refrigerate.
Cut margarine in pot and spread over bottom. Add drained mushrooms, chicken broth, bell peppers, onions, jalapenos, rice and salt. Bring to a boil. Stir and cover. Reduce heat and cook for 20 minutes.
Pour chicken broth into a large saucepan. Add broccoli; bring to a boil. Cover and cook for 10 to 15 minutes, until tender. Remove broccoli from the broth; drain and place on cutting board to cool. To broth, add milk, ham, half and half, Swiss cheese and butter. Chop the broccoli and add to the chowder base. Cover and simmer for 10 minutes. Yields 2 1/2 quarts of chowder.
Heat oven to 400°. Lightly coat a baking sheet with cooking spray. In medium bowl, combine chopped broccoli or spinach, egg, cheese, onion flakes, garlic powder and salt; set aside. Unroll pizza dough and pull gently to form a 13 x 10-inch rectangle. Cut dough in half crosswise, then cut each half into thirds lengthwise to make 6 equal pieces. Place equal amounts of filling on one side of each piece of dough. Moisten one short side of each piece with a small amount of water. Fold dough over filling and seal edges using the tines of a fork. Place turnovers on baking sheet. Bake 15 to 17 minutes until golden. Remove from baking sheet to wire racks and cool completely. Wrap each turnover separately and freeze if desired.
Mix soda with sour cream and allow to dissolve. Cream butter and sugar well. Add eggs, one at a time, mixing well after each. Add flour and sour cream alternately. Pour into well-greased and floured tube pan. Set oven temperature at 300°. Place cake in COLD oven and allow to bake for 1 hour and 15 minutes or until toothpick comes out clean when inserted in middle of cake.
Mix well. Add enough Maraschino cherry or strawberry juice to color and consistency for dipping.
Brown ground beef and drain. Add enough barbecue sauce to moisten meat. In	a long casserole dish, layer the Sloppy Joe mixture across the bottom. Drain the corn and cover the meat layer with the corn layer. Spread mashed potatoes over the corn layer. Top with	Velveeta. Bake at 350° for 20 minutes.
Brown meat; add onions, garlic and peppers. Saute lightly. Add all other ingredients, except beans and liquid. Turn on high to start, then to low and cook all day.
Combine broccoli and soup. Pour into casserole dish and top with onions. Bake in a 325° oven for 20 minutes.
Wash and slice squash; put in large pot. Add all ingredients. Cook squash until tender. If water cooks out before squash is tender, add more.
Beat eggs and sugar until thick. Add oil; mix well. Sift together flour, soda, powder and cinnamon. Stir into egg mixture. Add carrots and walnuts. Pour into tube pan. Bake 40 to 50 minutes in 350° oven.
In skillet brown beef and drain. Put in crock-pot. In blender place 1 can tomatoes, undrained. Add the carrot, onions and garlic. Blend until chopped. Stir into meat the tomato paste, parsley, bay leaf, sugar, basil, salt, oregano and pepper. Mix well. Cover. Cook on low 8 to 10 hours.
Cook noodles; drain. Add other ingredients, except bread crumbs. Mix and put in a 13 x 9-inch pan. Top with buttered bread crumbs. Bake at 350° for 45 minutes.
Preheat oven to 375°. Grease 2 cookie sheets. Beat egg whites until stiff. Add cream of tartar and salt until foamy. Gradually add sugar (2 tablespoons at a time) and beat until soft peaks form. Stir few drops of green food coloring and oil of mint together. Gently fold in chocolate chips (or mint chips). Drop by teaspoon 1-inch apart on greased cookie sheets. Place in preheated oven. Turn off oven, shut oven door and "go to bed." Takes approximately 8 to 12 hours to complete. Delicious!
Soften cream cheese with milk. Add sugar, 1 cup at a time, blending after each addition. Add chocolate and salt; beat until smooth. Add more milk, if necessary, for a spreading consistency. Make 1 1/4 cups frosting or enough to cover tops of two 8 or 9-inch layers or top and sides of an 8 x 8 x 2-inch cake or about 2 dozen cupcakes. Double the recipe to cover tops and sides of two 10-inch layers.
Mix first 7 ingredients together. Then grate potatoes into mixture. Shape into balls and brown in oil. Place in casserole and add can of soup and milk. Bake in 350° oven for 1/2 hour.
Blend shortening and sugar. Combine tomato soup with water and soda. Add to shortening mixture, alternately with sifted dry ingredients. Add raisins and nuts. Bake in well-greased and floured tube or loaf pan at 350° for 1 hour. Remove from pan. Allow to cool. To keep moist, wrap in Saran Wrap. May also be frozen.
Mix together dry ingredients and blend together. Add remaining ingredients. Bake at 350° until cake tests done with a toothpick about 35 to 40 minutes.
Layer first 3 ingredients, then repeat. Add water, cover and bake for 1 hour at 350°. Uncover and top with cheeses. Bake for 15 minutes more.
Dice eggplant and cook in small amount of water until done. Drain well. Put in mixing bowl. Saute onion until clear and add to eggplant. Add remaining ingredients. Add more cracker crumbs if needed to hole together. Form into patties and fry in small amount of oil. Lay in casserole dish and cover with mushroom soup. Bake at 350° for about 20 minutes. Makes 8 to 10 patties.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Mix all the ingredients; spread in pan. Bake until golden brown, about 25 minutes. Cut into rectangles, about 2 x 1-inch. Refrigerate any remaining appetizers. Makes 4 dozen.
Beat eggs thoroughly with sugar, dash of salt, corn syrup and melted butter. Add pecans; pour into unbaked pastry shell. Place pecan halves on top to decorate. Bake in moderate oven (350°) for 50 minutes or until knife inserted halfway between outside and center of filling comes out clean. Cool, slice and enjoy.
Grease Bundt pan; put in 1/2 of the nuts. Arrange rolls over nuts in layers. Sprinkle dry pudding mix over rolls. Cover and let rise overnight. After rising, melt margarine and pour over pudding. Mix brown sugar and cinnamon; sprinkle over mixture. Add nuts over top. Bake at 350° for 20 minutes.
Combine ingredients. Let rise about 2 hours. Put in refrigerator. Add enough flour when taken out of refrigerator to knead. Roll out and put in pan to rise (1 to 2 hours). Cook at 350°.
Clean and cut carrots into strips. Cook until tender in salted water. Place in a large baking dish in an even layer.
Cook spinach to package directions. Drain. In small bowl, lightly beat eggs. In large bowl, combine spinach, stuffing mix, beaten eggs, cheese, butter and salt and pepper. Mix thoroughly and roll into 1 1/2-inch balls. Bake at 350° for 10 to 15 minutes if frozen, 7 to 10 minutes if unfrozen or until lightly browned. Serve immediately or freeze for later use. Makes about 50.
In punch bowl, combine lemon flavored iced tea mix, peach nectar, Rose wine, water and fruit punch; chill. Just before serving, add pink champagne and ice mold. Makes about 25 (5 ounce) servings.
Wash eggplant and without peeling it, slice about 3/4-inch thick. Dip slices first in flour, then into egg mixture, then into breadcrumbs so they are well coated. Saute them in little olive oil a few at a time until they are nicely browned on both sides; tend them carefully and add oil as needed. When they are crisp and brown, arrange in baking dish and put slice or two of Swiss or Mozzarella cheese on each one. Make thick tomato sauce by diluting tomato paste with wine. Mix tomato sauce with oregano, salt, pepper and crushed garlic; spread 2 to 3 tablespoons on each slice. Sprinkle with grated Parmesan cheese on top of it all. Bake at 400° for about 15 minutes and serve steaming hot. Serves 6 to 8.
Mix all ingredients except crackers together. Pour mixture over crackers. Stir until thoroughly mixed.
Melt butter in large pan; saute onion and add broccoli and soup. Simmer a few minutes. Add Cheez Whiz and rice. Put in casserole dish and top with buttered bread crumbs. Bake, uncovered, 25 minutes at 350°.
Coarsely chop peppers, onions and celery and saute in hot shortening until tender. Toss in shrimp and cook slowly until pink. Add tomato paste; season to taste. Cover and simmer 10 minutes, adding a little water if necessary. Serve over white rice. Serves 6.
Combine ingredients; mix well. Chill; serve with assorted vegetable dippers. Makes 2 1/2 cups.
Mix all ingredients in order given until thoroughly blended together. Bake in a 375° oven for 40 to 45 minutes.
Mix pie filling, pineapple and Eagle Brand milk. Mix well. Fold in Cool Whip and mix until well blended. Put in refrigerator for 1 day before serving.
Cook onions and green peppers in butter until tender. Stir in flour and seasonings. Add milk gradually, stirring constantly. Cook until thickened, stirring occasionally.
Drain carrots, reserving liquid. Measure needed amount of carrot liquid into saucepan. Add honey, butter, salt and pepper. Cook for a few minutes to blend. Add carrots and simmer gently until heated through, about 20 minutes.
Combine all ingredients, except cheese, into large bowl and mix well. Pour into greased casserole dish and sprinkle on cheese. Bake at 350° for 45 minutes. Makes approximately 6 servings.
Save 1 teaspoon of the taco seasoning for the topping. Brown hamburger and onions. Add all ingredients. Put in casserole dish.
Add ingredients in order given; mix well. Take small amount and roll in hand to make small round or long roll for cookies. Bake in 325° oven; may need to cook a little longer. Roll cookies in powdered sugar when cookies are taken from the oven.
Combine Ro-Tel, soup and onion. Set aside. In 2-quart casserole, layer the crushed Doritos, 1/2 of the chicken, 1/2 of the Ro-Tel mixture, 1/2 of the sour cream and 1/2 of the cheese. Repeat layers. Bake at 350° for 45 to 60 minutes.
Combine pretzels, butter and 1/4 cup sugar. Press into 8 x 8 x 2-inch pan. Bake at 325° for 8 minutes. Combine pineapple, cornstarch and sugar in saucepan. Cook until thick. Cool and spread over pretzel mixture. Whip Dream Whip and add cream cheese. Spread over pineapple mixture. Chill and serve.
Combine all dry ingredients. Shake chicken pieces in flour mixture, arrange chicken, skin side down, in single layer in shallow pan. Brush well with butter. Bake, uncovered, 30 minutes. Turn chicken, pour sauce which has been refrigerated over chicken. Bake 30 minutes or longer until chicken is brown and tender. Serves 4.
Cream together the shortening and sugar. Add the eggs. Sift the flour, cocoa and salt. Add the remaining ingredients. Bake at 350° for 25 minutes.
Beat egg whites stiff. Set aside. Blend all other ingredients and beat. Fold in egg whites.
Beat together first 3 ingredients. Mix together next 4 ingredients. Gradually add all together. Bake in loaf pan for 1 hour at 350°.
Saute onion in 2 tablespoons olive oil, then add garlic. When onion and garlic are transparent, add rice and water. When rice and water come to a boil, add salt. Cover and lower temperature to low heat and simmer until no water is in bottom of pan, approximately 20 minutes.
Let vinegar and sugar sit for 1/2 hour. Add mayo and whisk or blend. Add milk; mix. Set this mixture aside and peel and slice cucumbers. Place cukes in a bowl. Whisk liquid and pour over the cukes. Refrigerate.
Mix ingredients except margarine. Cut margarine and spread on top of mixture. Bake for 30 to 40 minutes at 350°. Stir 3 or 4 times while baking.
Peel and boil potatoes until tender; mash. Add all ingredients together, mixing well. Pour into 2 pie shells. Bake at 350° for 45 minutes.
Pour juice in coffeepot and add 1 cinnamon stick and 1 1/2 teaspoons whole cloves in basket of coffeepot. Perk.
Mix all ingredients except 3 tablespoons of catsup; form into loaf. Put into well-greased loaf pan. Spread remaining catsup on top of meat loaf. Bake at 350° for 1 hour. Yields 6 to 8 servings.
Mix peanut butter and corn syrup until thoroughly combined. Add Rice Krispies and stir until well coated. Press mixture evenly and firmly in bottom and around sides of lightly buttered 9-inch pie pan. Chill until firm. Spread softened ice cream evenly in chilled crust. Freeze. Makes 8 servings.