HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove tops and seed from peppers. In large kettle, bring water to boil. Cook peppers five minutes. Remove and drain. Cook rice according to instructions on package. Set aside. In a skillet brown ground beef and onions. Drain. Add tomato sauce, herbs, salt and pepper. Cook 5 minutes. Stir in rice. Stuff cleaned peppers with the rice mixture. Place upright in a shallow pan. Mix beef broth in 1/2 cup water. Add to pan. Bake at 375° for 15 minutes.
Soften shortening, add sugar and cocoa; mix well. Add eggs and vanilla. Stir in flour, salt and baking powder. Pour into a greased 9-inch pan. Bake at 350° for 30 minutes.
Wash and drain rice. Heat pan on stove on medium heat. Add oil in pan. Saute chopped onion and pepper, about 1 minute. Add chopped tomatoes and mix together for another minute. Also add salt to taste. Add rice and mix well.
*Use 12 slices if the slices are thin. Remove the crust and cut bread into cubes.
Crush crackers and line 13 x 9-inch cake pan/casserole. Saute onions in 1/2 c. butter until transparent. Spread onions over crumbs.
Mix well. Pour in an 8-inch square greased baking dish. Bake at 375° for approximately 30 minutes.
Brown meat and onion in shortening. Combine all the ingredients and place in a casserole. Bake 1 hour at 350°.
Pour boiling water over Bran Buds and let stand. Mix Crisco, sugar, eggs, buttermilk and soaked Bran Buds. Mix well. Then stir in bran flakes and raisins. Sift dry ingredients and add to mixture. Stir well. Store in refrigerator to be used as needed. Can be stored for 6 weeks. Bake muffins for 25 minutes at 350°.
Mix together graham crackers, nuts, and melted margarine; press into pie pan or 12 x 12-inch baking dish.
Boil giblets until tender; cool, then cut meat into small pieces. Brown ground meat and sausage. Drain off fat. Mix giblets and broth together; simmer. Then make a roux, using approximately 2 cups of oil and 10 tablespoons flour. Cook until dark brown. Add onions, celery, bell peppers and garlic; cook until tender, then add to meat and broth. Add seasoning and simmer. You may add more of Lou's Seasoning, if needed. May use chicken broth if not enough for rice. I use 16 cups of instant rice, having enough broth according to amount as directed to cook rice. May use regular rice.
Cream shortening and sugar. Add eggs, pumpkin, water and vanilla. Add dry ingredients, mixing in nuts and raisins. Bake at 350° for 1 hour. Makes 2 (9 x 5-inch) loaves.
Press together 1 package crescent roll dough in bottom of 9 x 13-inch baking pan. Bake 5 minutes at 350°. Cook and drain ground beef. Mix sauce into ground beef and spread mixture on top of roll crust. Layer cheeses on top of meat. Top with remaining roll dough and brush with butter. Bake at 350° for 30 to 35 minutes until golden brown.
Preheat oven to 350°. Grease bottom and sides of 9-inch deep dish or 10-inch pie pan.
Blend crackers and spices. Add beef, egg and V-8. Make into 1 1/2-inch balls (16). Place in glass pie plate; cover with foil. Bake at 350° for 35 minutes.
Mix crushed pretzels, 1/4 cup sugar and melted margarine. Bake in 13 x 9-inch pan at 350° for 10 minutes. Cool. Mix cream cheese, sugar and whipped cream (or Cool Whip) and spread over cool crust. Chill. Dissolve gelatin in hot pineapple juice. Add strawberries and juice. Let partially gel in refrigerator and spread over top of cream cheese mixture. Chill.
Mix first 4 ingredients and spread in a 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool.
Brown meats together and crumble. Cook spaghetti and drain. Beat eggs, milk and Parmesan cheese together; mix with drained spaghetti. Lay spaghetti in greased jelly roll pan. Pour sauce over spaghetti and top with crumbled meat. Sprinkle with shredded cheese. Bake 30 minutes at 350°. Cool 5 minutes before cutting and serving. (Serves a bunch.)
Cover bulghur with boiling water. Add salt and let stand 30 minutes; drain any excess water. Stir in lemon juice, garlic and oil. Add parsley and pepper. Toss in vegetables and olives. Serve at room temperature. Serves 6.
Peel and cube potatoes. Boil 20 minutes. Drain potatoes and put them in greased casserole dish.
Combine rice, mushrooms, dry onion soup mix, beef bouillon and water in casserole. Bake in 450° oven until done. Put butter on top.
Place 10 graham crackers in a plastic bag. Close and crush with a rolling pin. Place in an 8 inch square baking dish. Repeat with remaining crackers. Set aside 2 tablespoons of crumbs. In a small saucepan, melt butter and margarine over low heat. Pour in baking dish. Using a fork, stir together crackers and butter. Pat mixture evenly over bottom of dish. Chill in freezer for 10 minutes. Meanwhile, place sour cream, pudding mix and milk in a bowl and beat with an electric mixer on low speed for 1 minute. Scrape sides of bowl often, with a spatula. Beat 30 seconds more. Pour into baking dish, spreading evenly over crust. Carefully spoon pie filling over pudding mix. Sprinkle with remaining cracker crumbs. Cover dish with plastic wrap or foil. Chill for at least 4 hours or overnight in refrigerator. Cut into squares. Serves 9.
Mix water chestnuts and mushrooms; saute. Then mix water chestnut juice, mushroom juice, French onion soup and rice. Bake for 1 hour.
Brown hamburger, onion and green onion; add garlic and pepper for spice, then drain. Mix in a separate bowl both enchilada sauces, picante sauce and cumin. Grate cheese and mix them together. Soften tortillas in microwave. Spoon hamburger in shell; add some cheese in shell, then roll the shell. Place in square baking pan. Continue until all shells are filled; pour sauce mixture over top of enchiladas. Add rest of cheese. Bake at 350° for 30 minutes.
Scrub potatoes. Cook	in salted water until tender. Drain. Cool, peel and mash coarsely. Add sour cream, onions, milk, salt, pepper and cheese. Pour in buttered 9 x 13-inch pan. Combine melted margarine and bread crumbs; spread over potatoes for topping. Bake at 350° for 45 to 50 minutes.
In an ungreased 9 x 13-inch pan, press together one package of roll dough, sealing edges together. Beat cream cheese until fluffy. Add sugar and mix well. Add lemon juice, salt, vanilla and egg yolk. Mix well. Pour over rolls in pan. Place remaining package of rolls on top of cream cheese mixture (press out on wax paper first). Brush with slightly beaten egg white. Sprinkle with nuts. Bake in 350° oven for 25 to 30 minutes, until golden brown. Let cool completely (overnight) before slicing. Cheese filling is very soft when it comes out of oven.
Combine all ingredients. Refrigerate. Serve as appetizer spooned over block of cream cheese. Serve with assorted crackers.
Boil potato until done. Remove skin and mash with fork, adding sugar, until dough is formed. Roll out on wax paper and spread with peanut butter. Roll dough up like a jelly roll. Refrigerate and chill completely. Cut in 1/2-inch slices.
Seed and slice peaches and put in plastic bowl. Pour 1 cup sugar over peaches. Stir well. Cover tightly and refrigerate for 2 hours.
Cream butter and sugar together by stirring around until soft and combined. Break the eggs into the butter and sugar and beat together with a large spoon. Beat well. Add the cornmeal, then sift together the flour, baking powder and salt and stir in alternating with the milk. Beat after each addition; beat a little flour and milk until all ingredients are combined. Turn into a greased baking pan about 2 to 2 1/2 inches deep. Bake at 375° for about 30 to 40 minutes. Test for doneness.
Mix margarine, sugar, vanilla and water until smooth. Add flour and nuts. Mix well. Chill dough 3 hours in refrigerator. After chilling, roll dough into small balls (walnut size). Place on ungreased cookie sheet about 2 inches apart. Bake in a 325° oven for 15 to 20 minutes. Fill a deep bowl with confectioners sugar. Place warm cookies in sugar (4 to 5 at a time) and turn to cover cookie completely. Let cookies cool on a tray for an hour or so.
Soak crackers in milk. Mix dry ingredients into crab meat; add margarine and mix well. Mix cracker mixture into crab mixture. Beat egg whites until stiff and fold into crab mixture. Make into cakes and fry in oil.
Brown ground beef with onions in dutch oven. Drain off any fat. Then add tomatoes and water, salt/pepper to taste. Bring to a boil and add noodles. Cook till noodles are done and serve over mashed potatoes.
Mix altogether in saucepan and cook and stir until thick. Let cool, then fold in 2 cups sliced strawberries. Pour in baked pie shell. Garnish with Cool Whip.
Dump and mix ingredients. Top with crumbled Ritz crackers. Pour 1/2 stick of melted margarine on top (optional). Bake 30 minutes at 350°.
Break broccoli and cauliflower in small pieces; chop onion and add bacon bits and mix in green pepper. Make a dressing of 2 tablespoons vinegar and 1/4 cup sugar. Mix this mixture and pour over salad when ready to serve.
Mix the nuts, flour and melted butter to make crust. Crust will be flaky. Spread in a 9 x 12-inch glass pan. Bake at 350° for 20 to 25 minutes until golden brown.
Place meat on foil and sprinkle both sides with beef-mushroom mix. Wrap loosely, sealing airtight. Place in shallow pan and bake for 1 hour or until tender at 375°.
Drain and chop artichoke hearts. Combine all ingredients and mix well. Bake at 350 degrees for 20 minutes or until thoroughly heated. Serve with crackers.
Season pork chops, layer in baking pan. Cover with soup and onions. Cover with foil. Bake at 425° for 30 minutes. Remove foil. Continue baking 15 minutes.
Mix together first seven ingredients. Blend together cream cheese and 1/2 cup sugar. Add the sour cream, cornstarch and eggs to the cream cheese and sugar mixture, mixing well. Blend the pumpkin and spice mixture with the cream cheese and sour cream combination. Mix well. Pour in spring-form pan that is lined with graham cracker crumbs, sugar and melted butter mixture. Bake at 325° for 1 hour. Place water in a shallow pan in the oven as cake is cooking; this prevents it from cracking.
Put flour, salt and pepper into plastic bag. Put in shrimp a few at a time; shake to cover. Fry in oil at medium heat. Add shrimp to cooked rice and mix.
Bake cake on cookie sheet with sides for 20 to 25 minutes. Cool cake. Spread pineapple on top of cake. Beat pudding with milk and cream cheese. Spread on top of pineapple. Spread Cool Whip on top of pudding. Sprinkle with coconut.
Brown onion in the butter in a skillet. Add 1 cup of the cashews, chicken and soup (undiluted). Simmer for 10 minutes. Serve over hot rice. Top each serving with cashews.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together; add gradually to the egg mixture, alternating with sour cream and ending with flour mixture. Stir in vanilla. Fold in 1 cup blueberries. Pour half the batter into well-greased and floured pan, 9 x 13 x 2-inches. Cover with remaining blueberries. Sprinkle with brown sugar. Top with remaining batter. Bake at 325° for 45 to 50 minutes or until cake tests done.
Blend ice cream and milk with flavoring. Pour in a glass, top with fresh pineapple chunks.
Preheat oven to 425°. In a large roasting pan (15 1/2 x 10 1/2-inch) in oven melt butter. Remove pan from oven. Combine bread crumbs and pepper. Set aside. In large bowl, mix mustard, honey, lemon juice, ginger and garlic. Add chicken pieces and mix until coated, then coat with bread crumb mixture. Arrange chicken, skin side down in melted butter in roasting pan. Bake 35 minutes. Turn chicken and bake 10 minutes longer or until golden brown and fork-tender. (Cooking times for chicken breasts: approximately 12 minutes on one side, then 10 minutes on the other. It depends on the thickness of the breasts.)
Saute onion, green pepper and garlic in oil. Add chili, corn and cooked macaroni. Heat thoroughly. Add cheese and allow it to melt before removing from the heat.
Bake cake as directed on mix. While still hot, poke holes in cake, 1 inch apart. Mix caramel topping and Eagle brand milk, pour over top of cake. Let cool. Ice with carton of cool whip; sprinkle with 3 crumbles heath bars on top.
Put in casserole dish (don't stir together). Bake 1 hour at 350°. After the first 1/2 hour, stir.
Put shortening, sugars, vanilla and eggs in mixing bowl. Beat thoroughly. Sift together flour, soda, salt and cinnamon. Add to bowl. Stir in nuts and oats. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for 12 minutes. Cool 2 minutes before removing to cooling racks. Bake only until golden or will dry out. Makes 5 dozen plus.
Saute crawfish in small amount of margarine and set aside. Cut corn cream style. Using large pot, melt margarine or oil. Add Ro-Tel, tomatoes, peppers, garlic, onion and salt. Cook slowly about 10 minutes. Add water and cook until pepper and onions are tender. More water may be needed. This mixture should be a little thick. Add crawfish; cook 10 minutes. Makes 2 quarts. Shrimp may be substituted.
Mix first 5 ingredients. Place in a deep casserole dish and top with cracker crumbs, then dot with butter.
Preheat oven to 400°. In a square pan, heat 2 cups milk and bouillon cubes. Pour 1/2 cup milk into bowl and add flour. Stir until smooth and add to pan. Heat milk mixture until it boils and cook 2 more minutes. Stir in drained vegetables, chicken and parsley. Pour into 1 1/2-quart baking dish. Cut biscuits into quarters and cover chicken mixture. Or make Bisquick drop biscuits and spoon dough onto chicken. Bake 15 minutes.
Combine corn, peas and green beans that have been drained with remaining vegetables. Heat sugar, vinegar, salad oil, salt and pepper until sugar is dissolved. Cool and then pour over vegetables. Keep in refrigerator. Stir 2 or 3 times to mix dressing and vegetables.
Mix all ingredients. Pour into hot, well-greased pan. Bake at 425° for 20 to 25 minutes. Or cook on top of stove in greased iron skillet.
In blender, combine coffee and creamer until frothy. Add ice and blend until smooth. Add ice cream 1 scoop at a time and blend to desired consistency.
Bring the first 3 ingredients to a boil; remove from heat. Cool slightly and add flour and sugar. Beat well and add remaining ingredients. Beat well; pour onto greased and floured jelly roll pan. Bake 25 minutes at 360°.
Cook potatoes and onion in saucepan until tender. Drain well. Place potatoes in baking dish. Blend flour and margarine in saucepan. Add milk and cheese. Cook over medium heat until cheese melts, stirring constantly. Pour over potatoes. Add pepper and salt. Bake at 400° for 15 minutes.
Mix the flour and oats together; set aside. Beat the egg together with the milk. Drain the oysters. Salt and pepper oysters; dip one by one into egg mixture, then into flour mixture. Drop into hot cooking oil; cook until lightly browned.
Combine ground beef, refried beans, oregano and cumin. Mix well. Fill uncooked manicotti shells with meat mixture. Arrange in a 10 x 6 x 2-inch baking dish. Combine water and picante sauce; pour over manicotti shells. Cover with vented plastic wrap. Micro-cook on High for 10 minutes, giving dish a half-turn once. Using tongs, turn shells over and micro-cook, covered, on Medium for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once. Combine sour cream, green onions and olives. Spoon down center of casserole. Top with cheese. Micro-cook, uncovered, on High 2 to 3 minutes or until cheese melts. Makes 4 servings.
Position rack in center of oven and preheat to 350°. Line a 13 x 9-inch baking pan with aluminum foil so foil extends 2 inches beyond sides. Lightly butter bottom and sides. Melt chocolates. Cool 10 to 15 minutes until tepid. In a large bowl, using a hand held mixer set at medium beat together cream cheese and 1/3 cup of the sugar until smooth. Beat in one of the eggs and 1 teaspoon vanilla until combined.
Dissolve jello in 4 cups of boiling water. Add sugar until dissolves. Add all ingredients and 8 quarts water. Mix well. Chill!
Preheat electric skillet to 350°. Cut pork tenderloin 1/2 to 3/4-inch thick. Cut plums into halves. Add olive oil to pan. Saute pork and onion slices 3 to 6 minutes, or until done. Remove tenderloin and onions; drain excess oil. Deglaze pan with wine, stock and halved plums. Stir sauce until reduced to gravy-like consistency. Pour sauce over tenderloin and onions. Garnish serving plate with fresh fruit.
Mix graham crackers, 1 stick of oleo and granulated sugar together. Pat into a 9 x 13-inch cake pan. Beat in separate bowl the powdered sugar, 1 stick oleo, eggs and vanilla. Spread cover crumb mixture in pan. Put a layer of sliced bananas over sugar mixture. Drain pineapple and sprinkle over bananas. Put a layer of Cool Whip over the pineapple. Sprinkle nuts and cherries over Cool Whip.
Grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until fluffy. Blend in eggs.
Put yeast in bowl. Add milk and stir until yeast is dissolved. Add sugar, eggs, salt and butter and mix well. Then add flour; mix well. Turn out into a greased bowl and cover. Let stand until double in bulk. Knead down again and allow it to rise about 45 minutes. Then you make your rolls.
In a very large soup pot, bring water to a boil. Add unopened crab boil, potatoes and celery. Cook 1 to 2 hours, until potatoes are tender, but not overdone. Add kielbasi, corn and butter; cook for another 30 minutes. Add shrimp with shells on and cook until shrimp are pink (only 3 to 5 minutes). Break open package of crab boil and stir. Drain water and serve. Serves 8 to 10.
In a pan, combine sugar and Karo syrup and bring to a boil. Take off stove right away. Stir in peanut butter and rice crispies. Pour into 9 x 13 inch pan. Smooth level. Melt chocolate chips and pour on top. Let cool in refrigerator. Cut in squares when cool and serve.
Grate cranberries and add sugar. Let it set 4 1/2 hours or more. Add rest of ingredients and chill. This will keep a long time and can be made several days in advance.
Mix in blender and add 1 peeled and seeded cucumber; blend. Chill 4 hours. Sprinkle dill weed on top. I usually use 2 cucumbers.
On top of crust put ingredients in order listed. Bake at 400° until crust is golden brown. Makes a lot. Good cut up into squares and frozen. Take out and heat individually in oven or microwave.
Place peaches in shallow baking dish. Slice margarine on top and place in oven until magarine melts.
Brown onions in large skillet with minimum amount of "Green Mazola" or "Can't Believe-It's-Not-Butter." Add chicken and lightly brown on each side. *Add chicken broth to barely simmer (about 1/4 inch in bottom of skillet), and simmer 20 minutes. Test for tenderness and add more broth if necessary, do not allow to dry out. (Should be enough liquid in bottom of pan to make sauce.* Sprinkle paprika liberally over chicken when simmering, this gives the sauce its flavor and color. Add the pint of sour cream at the last and blend to make the sauce. Do not boil or turn off since sauce may curdle. When reheating use low flame and do not boil. Serve over rice or with spaetzles.
In Dutch oven or frypan, brown pork steaks; add salt, pepper and onion. Stir until all liquid is gone. Add tomatoes (squished). Add garlic salt, chilies and enough water to cover meat mixture. Bring to a boil; simmer until tender. Serves 4 to 6.
Combine sausage, onion and green pepper in heavy skillet. Cook until sausage is brown, stirring to crumble. Drain well. Stir in other ingredients except cheese and sour cream. Cover and reduce heat and simmer 20 to 25 minutes, stirring occasionally. Stir in sour cream, cook until thoroughly heated. Sprinkle with cheese.
Mix eggs, whey protein, cinnamon and skim milk to desired consistency for dredging the bread in. Dredge bread slices in mixture and cook in a hot non-stick skillet. Once on your plate, top with sugar free syrup or sliced bananas.
Wash vegetables; drain and chop. Place in large container. Sprinkle with salt. Cover with weighted plate. Let stand overnight. Drain. Add vinegar, mustard, spices (which have been tied in cheesecloth bag), sugar and horseradish. Simmer about 15 minutes or until vegetables are tender. Pack in hot sterilized jars. Seal.
Mix dry ingredients together. Beat butter and sugar until fluffy. Add eggs, vanilla and cocoa; mix well. Add flour mix. Refrigerate for one hour. Bake at 350° for 12 minutes or until tops of cookies crack.
With a donut cutter or 2 glasses, one large and one small, cut out 12 "donuts" and "holes" from the bread. Use remaining bread scraps to line the bottom of a 9 x 13-inch pan. Cover bread with cheese, broccoli and ham. Arrange the bread ring and "holes" over the top. Combine remaining ingredients and pour over top. Chill overnight or at least 6 hours. Bake at 325° for 1 hour.
Place all ingredients in 1-quart pot and select either pepper or curry powder to season, but be frugal. Bring to a boil; then simmer 20 minutes. Tastes great.
Preheat oven to 350 degrees. Mix together all ingredients and pour into pie shell. Bake at 350 degrees for 40 minutes. Enjoy.
Combine all ingredients. Whisk or shake to emulsify. Toss with salad and serve immediately or use as a dressing for pasta, allowing time for pasta to absorb the vinaigrette.
Boil the first 3 ingredients for 5 minutes and strain. When cool, add 1/2 cup orange juice and juice from 1 lemon. Chill. When ready to serve, add the ginger ale.
Sift the flour, then measure. Sift the flour, baking powder, salt, nutmeg and sugar into a mixing bowl. Cut in the shortening with a pastry blender. Combine the egg, milk and grated apple in a small bowl.
Beat eggs by hand. Add sugar, syrup, salt, vanilla and butter. Mix well. Line unbaked pie shell with pecans. Pour mixture on top of pecans. Bake in oven for 50 to 60 minutes at 350°. Pie is done when the middle of pie is jelled.
Saute onions in butter until soft. Add meat and seasonings and brown lightly. Alternate layers of macaroni, meat and cheese in baking dish. Mix soup and milk; pour over cheese. Top with buttered crumbs. Bake at 375° for 30 minutes. Yields 6 servings.
Dice avocados, tomatoes, lettuce and onion into small pieces. Put into a large bowl. Add lemon juice. Add salt and pepper to taste.
Soften cheese and mix all ingredients. Form into ball and roll in pecan pieces. Refrigerate overnight. Serve with crackers at room temperature.
Gently mix together and bake at 350° for 1 1/2 hours.
Mix first 3 ingredients together on high heat. Bring to a boil and add peanuts. Boil about 10 minutes. When peanuts crack or turn light brown, add salt. Stir well and remove from heat. Add soda. Pour mixture into 5 greased pie shell tins. Beat tin on table well. Remove from pans and break apart when cool.
Mix well together in a large bowl. Pour into a greased 13 x 9-inch pan. Bake at 375° for about 30 minutes or until golden brown. Cool slightly and cut into squares. Can be eaten warm or cold. Freezes well.
Cream first five ingredients. Add next three ingredients and mix. Fold in oats and cornflakes. Bake at 350° for 7 to 8 minutes. Yield: about 100 cookies.
Dice or chop onion, brown. Brown beef cubes on very high flame. Add Accent (pinch), salt and pepper after meat is brown all over. Add water to cover meat. Add carrots diced in large pieces; add string beans cut in half. Add potatoes, diced; season to taste. Add mushroom gravy 1/2 hour to 3/4 hour later. Let cook 2 to 2 1/2 hours or until done.
Put figs, sugar and lemon juice in boiler with water to keep from sticking. Cook slowly until thick. Pour in hot jars and seal.
In a large bowl, mix spinach, cottage cheese and walnuts. Cover and chill. In a jar or shaker, combine remaining ingredients.