HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cornbread mix according to directions and crumble. Combine Ranch dressing, sour cream and mayonnaise in small bowl. In another bowl, mix together peppers, tomatoes, onions, beans and corn. In a 3-quart salad bowl, layer 1/2 of cornbread, 1/2 vegetables, 1/2 cheese, 1/2 bacon and 1/2 dressing. Repeat layers with remaining ingredients. Cover and store until ready to serve.
Slice onion and green peppers into wedges. In a large skillet, heat oil over medium-high heat. Add sausage and brown well. Pour in water and cook until cooked through, about 5 minutes. Remove and drain sausage, but do not turn off heat. Slice 1/2-inch thick.
Grease 1 (9 x 15 x 1 1/2-inch) baking pan or 2 (8 x 8 x 2-inch) pans. Preheat oven to 350°. Combine peanut butter, shortening and vanilla in bowl. Mix well. Add sugar gradually, beating well after each time. Blend in flour; stir in nuts. Pour batter into greased pan, spreading it evenly. Bake in moderate 350° oven for 25 to 30 minutes or until center is firm when pressed with fingertips. Cool cookies in pan on wire rack 5 minutes. Loosen around edges with a sharp knife. Cut bars or squares. Remove from pan and cool on rack. Makes about 32 cookies.
Heat juices and add vegetables. Cook 2 minutes and add cornstarch. Cool until thickens.
Mix beef, sauce, wine and soup mix in a 3-quart microwavable casserole. Cover tightly and microwave on High (100%) for 15 minutes. Stir. Cover and microwave on Medium-low (30%), stirring every 30 minutes until tender, about 1 1/4 to 1 1/2 hours. Spoon this sauce over hot spaghetti. Sprinkle with Parmesan cheese.
Soften and blend cream cheese with sugar. Mix together drained pineapple, strawberries with juice, bananas, chopped nuts and Cool Whip. Combine the two mixtures and spoon into a 9 x 13-inch pan. Freeze overnight. To serve, thaw slightly and cut into squares. Will keep 1 month in freezer.
Mix salt and flour and cut in shortening until mixed as fine as possible. Whip egg with fork in measuring cup. Add water to make 1 cup of liquid. Add to dry ingredients and mix well to moisten. Turn out on floured surface and knead about 10 times. Roll out to approximately 1/4-inch squares and drop into meat broth that is at the boiling stage. Takes about 20 minutes to reach that chewy delicious texture that is pot pie.
Mix turkey, celery, pickles and eggs lightly. Mix salad dressing, lemon juice and salt until smooth. Gently stir salad dressing into turkey mixture; chill thoroughly.
Dissolve Jell-O in a quart of hot water. Add other ingredients except ginger ale. Makes 2 1/2 gallons. Freeze until ready to use. Add ginger ale and serve.
Cut broccoli into florets 1/2-inch long, stalks into coin slices. Blanch in boiling salted water for 2 minutes. Drain well; refresh under cold water and set aside.
Combine chicken, celery, green onions and capers. Mix in salt and lemon juice and chill for several hours. Before serving, add oranges (reserve a few for garnish), pineapple and almonds.
Pour red hots into a 1 cup measuring cup. Add boiling water to make 1 cup, dissolving red hots. Dissolve jello in 1 cup boiling water. Add cold water, red hot mixture and applesauce. Pour into mold; chill.
Melt butter or margarine, add brown sugar and cook over low heat 2 minutes, stirring constantly. Add milk, continue to cook and stir until mixture boils. Remove from heat; cool. Add confectioners sugar until of right consistency to spread.
Melt margarine and chocolate pieces over low heat. Add sugar and milk gradually, blending well. Add salt. On medium heat, bring to a slow bubbly stage. Cook 10 minutes, stirring constantly. Do not overcook. Add flavorings. Cover and let stand 10 minutes. Serve over pound cake with a scoop of ice cream.
Prepare chocolate cookie crust and melted butter. Press into a 9-inch pan. Save a little for a garnish for the top. Bake crust for 5 minutes at 350°; cool. Melt marshmallows in top of double boiler with milk. Cool until lukewarm. Add creme de menthe and cacao. Whip heavy cream until thick; add and fold into marshmallow mixture. Fill pie shell and chill. Add crumb topping for garnish.
Preheat oven and baking sheet to 400°. In a medium bowl, combine apples, sugar and flour. Set aside. In a double boiler or in microwave, melt caramels with milk, stirring frequently. Add apple mixture. Spoon into pie crust and top with nuts. Bake 25 minutes. Allow to cool 1 hour. Serve warm or cold. Garnish with whip cream.
Crumble cookies. Mix pudding and milk; set aside until set (about 5 minutes). Add cream cheese and Cool Whip and mix with electric mixer. Add 3/4 of cookie crumbs and worms. Stir well. Pour mixture into bucket or flower pot. Cover top with remaining cookie crumbs. Add a flower in center, if using flower pot. Serve with sand shovel if using sand bucket.
Blend first 4 ingredients. Gradually stir in scalded milk after it has cooled. Pour into pastry shell. Sprinkle with nutmeg. Bake at 350° for 35 to 40 minutes until knife inserted in center comes out clean. Cool on rack. Chill.
Beat eggs. Add flour and sugar. Add other ingredients. Pour into 2 (9-inch) pie pans. Bake at 350° for 30 to 40 minutes. Makes its own crust.
Heat pear juice; add jello. When cooled, add pears. Moisten with cream cheese and add to pears. Add mayonnaise and whipped cream. Put into serving bowl and refrigerate to set. May be garnished with pear slice and mint.
Cream butter and sugar. Stir in flour, nuts and vanilla. Mix well. Shape in 1-inch balls. Bake 15 to 20 minutes at 325°.
Mix and place in casserole. Top with 1/2 box crushed Ritz crackers mixed with 1/2 stick melted butter and 1/2 can slivered almonds. Bake 45 minutes at 350°.
Heat oven to 350°. Grease a 10 x 10-inch baking pan. Place fish in pan; season with salt and pepper, paprika and parsley flakes. Top with tomato, green pepper and lemon juice and dot with oleo. Bake, uncovered, for 30 minutes.
Mix thoroughly; roll into small balls and roll in confectioners sugar. May be stored in airtight container for several days in refrigerator. Makes 15 to 18 (4 each).
Mix juices and water and chill. When ready to serve, add bananas, ginger ale and sherbet. Yield: 40 servings.
Blend cheese with oleo, then add other ingredients. Wrap 1 heaping teaspoon dough around olive. Freeze on cookie sheet before cooking. This is necessary to keep them from spreading too much. (At least refrigerate thoroughly if you cannot freeze them.) Bake 15 minutes at 400°.
Layer half of each of potatoes and apples in an 8-inch dish, coated with cooking spray. Combine sugar, cinnamon and pepper; sprinkle half of mixture over potatoes and apples. Drizzle with half of melted margarine. Repeat with remaining potatoes, apples and other ingredients. Cover and bake in a 350° oven for 1 hour. Serves 8; 120 calories per 1/2 cup serving.
Mix all ingredients, pour into shells. Heat oven to 425°. Put pies in oven and bake 15 minutes. Reduce heat to 300° and bake for 30 minutes or until knife inserted comes out clean. Let set for 10 to 15 minutes before cutting. Serve with garden salad.
Preheat oven to 350°. Cream butter and sugar. Beat in eggs, one at a time. Stir in the corn syrup, vanilla, salt and pecans. Pour into the 9-inch pie crust. Bake for 1 hour. Serves 8.
Cook the sausage. Add 1 tablespoon soy sauce and simmer for 15 minutes. Add cole slaw mix and more soy sauce to taste. Continue cooking until cole slaw is tender. Lay out egg roll wrap in diamond shape with point facing you. Put heaping tablespoonful in wrap and start rolling until middle. Fold the other points in and keep rolling until almost the end. On the last end wet with warm water, fold and seal. Fry in hot oil until brown.
Preheat oven to 350°. Grease an 8-inch square pan. Mix flour, sugar, salt and spices in a bowl. Cut in the shortening until the mixture resembles fine crumbs. Reserve 1/2 cup crumbs for topping. Stir baking soda into buttermilk and add to crumb mixture along with the egg. Beat well; pour into pan. Sprinkle reserved crumbs on top. Bake for about 35 minutes or until done.
Place pineapple in a pot with sugar and flour. Cook until thick. Remove from stove and let set until it cools. Bake pie shells and cool. Slice bananas and cover the bottoms of the pie shells. Pour pineapple mixture over the bananas and add pecans and coconut (saving some for the top). Top with Cool Whip. Sprinkle remainder of pecans and coconut on top. Refrigerate all day.
Wash tomatoes; remove stem and blossom end. Cut into thin slices. Cook tomatoes, water and lemon until tomatoes are almost tender and drain. When tomato liquid has cooled, add cornstarch, which has been mixed with the sugar and salt. Cook until thickened. Add tomatoes, cinnamon and butter; mix thoroughly. Pour hot mixture into the baked pastry shell. Add top sheet of dough. Bake in 375° oven about 30 minutes or until golden brown.
Place ice cubes in a large pitcher. Add a few strawberries, then pour in cranberry juice. Pour 7-Up carefully down side of pitcher. Makes 6 1/2 cups.
Boil chicken. Cook spaghetti in broth. Combine soups, rotel and cheese in large bowl. Salt to taste. Add chicken and noodle to mixture. Put in a 9x13-inch baking dish and top with extra cheese. Bake at 400 degrees for 25 minutes or until bubbly.
Mix sugar, milk and butter together; boil for 7 minutes and pour over Hershey bars and chocolate chips, nuts, marshmallow cream and vanilla. Stir until melted and well blended. Pour in greased pan until cool.
Mix salt, soda and hot water. Mix together ingredients. Bake at 350° until done. Makes 7 dozen.
Slow Cooker Directions: Rinse chicken, salt and pepper to taste. Place chicken on broiler pan; broil for 20 minutes, 10 minutes per side or until golden brown. Transfer to crock pot.
Mix ingredients thoroughly. Shape in balls the size of an egg. Brown quickly in olive oil in a skillet. When browned, add to tomato sauce or spaghetti sauce and cook 2 hours. Yields 45 meat balls.
Peel and dice the cooked and cooled potatoes. Set aside. Make the cheese sauce by melting in a saucepan the butter and flour. Mix and cook until thickened. Gradually add the milk, stirring constantly. Add the salt and pepper and cook at low temperature until thick and smooth. Add 1 cup of cheese and allow it to melt, stirring constantly. Arrange alternate layers of potatoes, cheese sauce and onions in a greased casserole dish. Sprinkle the top of casserole with the remaining grated cheese. Bake, uncovered, at 375° for 25 minutes. Yields 8 to 10 servings.
Stir together cheese, mayonnaise, green chili peppers, garlic powder and hot pepper sauce until combined. Spread the mixture into a 9-inch quiche dish or pie plate. Bake at 350° about 20 minutes or until	heated	through. Sprinkle with tomatoes and green onion in 3 rings, starting near the outer edge of the dish. Serve warm	with pita chips. Serves 8 to 10.
Sift dry ingredients 3 times, then cut in shortening. Pack loosely in airtight container.
Stir together oats, flour, baking powder and salt. In separate bowl, stir peanut butter, butter and sugars until combined. Stir in eggs, one at a time, then beat well. Add vanilla; gradually stir in oat mixture. Fold in chocolate chips. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 14 to 16 minutes or until soft and lightly brown.
Boil noodles in water until tender, drain and add Sweet 'N Low and butter. Stir, ready to serve.
Preheat oven to 400°. Line pie pan with pastry and flute the edges.	Fill pie pan with sliced apples, piling them high. Mix cream, sugar, flour, salt and cinnamon. Pour over the apples. No top crust required.	Bake 35 to 40 minutes until apples are cooked through.
Mix and sift dry ingredients; add eggs and milk. Remove from fat with a 2 tined fork and pass quickly through water kept at the boiling point. Wipe fork each time before putting into fat. Makes 30 to 36 doughnuts.
Mix all ingredients in large bowl or casserole. Blend well, then pack firmly in baking dish. Spread ketchup on top to cover and bake at 350° for 1 hour or until done. Drain excess fat.
Cream butter. Add 1/2 cup confectioners sugar, vanilla and salt. Beat until light. Stir in nuts and flour until well blended. Wrap in waxed paper and chill well. Pinch off small pieces. Roll in hands and shape into crescents. Preheat oven to 300°. Put on ungreased baking sheets and bake 18 to 20 minutes. Remove to rack. Roll in confectioners sugar. Makes 5 dozen.
Beat eggs until thick and lemon-colored. Add sugar, gradually beating until blended and thick. Add cereal, flour, salt, nutmeg, rind and butter. Mix well. Stir in nuts and raisins. Spread in greased 9-inch square pan. Bake in oven at 375° about 25 minutes. Then spread with glaze. Cool before cutting. Makes 24 bars.
Spread pineapple in bottom of 8 x 11-inch baking dish. Sprinkle blueberries over pineapple. Sprinkle sugar and then the dry cake mix evenly over the blueberries. Drizzle butter over cake mix. Bake at 300° for 30 minutes. Top with whipped topping to serve, if desired.
In a skillet, melt margarine. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green peppers, pepper and 1/2 cup of crumbs. Pour into a shallow casserole dish. Top with remaining crumbs. Bake at 375° for 35 minutes.
Rinse and dry fillets. Cut into serving size pieces. Crush corn flakes. Sprinkle fish with seasonings. Dip in melted butter or oil, then in corn flakes. Arrange in a single layer on lightly greased baking dish. Bake at 500° for 10 minutes.
Prepare brownie mix and bake according to package directions in a 13 x 9 x 2-inch pan. Prick top of warm brownies at 1-inch intervals, using a meat fork and brush with liqueur. Let cool and crumble. Prepare chocolate mousse according to package directions. Omit chilling. Place 1/2 of crumbled brownies in bottom of a 3-quart trifle dish. Top with 1/2 mousse, 1/2 candy bars and 1/2 whipped topping. Repeat layers with remaining ingredients, ending with whipped topping. Garnish as desired. Chill 8 hours. Serves 16 to 18.
Sift together sugar, salt, baking powder and flour. Melt butter and chocolate together and mix with milk and vanilla. Add flour and pour into round cake pan.
Combine sugar, margarine and milk in a 2 1/2 qt. sauce pan. Bring to full boiling point, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent sticking. Remove from heat. Stir in peanut butter morsels until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into a greased 9x13 inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds. May use 12 oz. chocolate morsels instead of peanut butter morsels.
Blend first 5 ingredients. Slowly add bananas, cutting into smaller pieces. Pour into container and freeze or eat immediately as soft serve ice cream.
Arrange split chicken breasts in oblong pan. Place Swiss cheese on tops. Pour chicken soup that has been mixed with sherry over this. Sprinkle stuffing on top. Drizzle melted butter on the top. Bake at 325° for 1 to 1 1/2 hours (uncovered).
Combine cheese and flour; stir well. Dip fillets in beaten egg; dredge in cheese mixture. Combine butter and oil in a baking dish. Place fillets in dish, turning to coat. Sprinkle fillets with macadamia nuts. Bake uncovered at 425° for 10 minutes or until fish flakes easily when tested with a fork. Remove fillets to a serving platter. Garnish. Serves 4.
Combine cornmeal, sugar and salt in a medium bowl; make a well in center of mixture. Combine milk with eggs, vegetable oil, Worcestershire sauce and hot sauce and add to cornmeal mixture, stirring just until moistened. Fold in okra and onion. Grease muffin pan and heat for 5 minutes at 400°. Spoon mixture in muffin pans 2/3 full. Bake 20 minutes at 400°.
Fill a food-safe silicon-based round ice mold will orange juice; freeze until solid, 2 to 3 hours. Carefully open the ice mold and place the orange juice ball into a martini glass; add vodka.
Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
Preheat oven to 350 degrees F (175 degrees C). Poke holes in eggplants with a fork. Arrange eggplants, green bell peppers, and red bell peppers on a baking sheet and spray with cooking spray. Bake in the preheated oven, turning peppers with tongs every 15 minutes, until tender, 40 to 45 minutes. Remove; cover immediately with a damp towel. Let steam as they cool, about 20 minutes. Scoop eggplant flesh and juice into a food processor. Add garlic; puree until smooth. Scrape into a large bowl. Season with salt and pepper. Hold a bell pepper over the bowl of the food processor; discard stem and seeds and allow juices to stream into the bowl. Peel skin away slowly and discard. Drop bell pepper into the food processor. Repeat with remaining bell peppers. Pulse until finely chopped. Scrape the chopped peppers into the bowl with the eggplant puree. Season with salt and pepper. Stir in vinegar. Stir in oil. Cover with plastic wrap; refrigerate until flavors are well blended, 8 hours to overnight.
Stir avocados, tomatoes, mango, cilantro, red onion, chipotle pepper, jalapeno pepper, sour cream, lime juice, garlic, cayenne pepper, cumin, and black pepper together in a bowl.
Place milk, cream, and vinegar in a saucepan over medium heat and bring to a boil; simmer until curds form, about 2 minutes. Stir in salt and pour mixture through a cheesecloth over a bowl. Let it sit between 5 to 15 minutes, depending on how thick you want your ricotta to be.
Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in. Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet. Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.
Place pinto beans in a bowl and cover with room-temperature water. Let soak, about 8 hours. Drain. Transfer drained beans to a large pot; pour in 6 cups water. Cook over medium-high heat, stirring occasionally and adding water if the level gets below 1 inch, until beans are tender, about 1 hour. Stir thawed chili, cumin, oregano, garlic powder, onion powder, salt, and black pepper into the pot. Continue cooking over medium heat, stirring occasionally, until beans are soft, about 1 hour more. Combine flour, baking powder, and salt in a large bowl. Pour in hot water gradually, 1/2 cup at a time, and knead until dough is soft but not sticky. Let dough rest, covered, about 30 minutes. Pinch off a piece of dough the size of a tennis ball; flatten out into a round on a floured surface. Repeat with remaining dough. Melt lard in a large saucepan or deep-fryer over high heat. Gently lower dough into hot lard and fry, rotating with a fork, until evenly browned, 15 to 20 seconds. Flip dough and fry until second side is golden brown, 15 to 20 seconds more. Drain fry bread on paper towels. Repeat with remaining dough. Place 1 fry bread on a plate. Cover with chili beans and top with Cheddar cheese, tomatoes, onions, and lettuce.
Heat olive oil in a large pot over medium heat. Add chicken, garlic, chives, oregano, thyme, basil, salt, pepper, and bay leaf; cook and stir until juices run clear, 5 to 8 minutes. Stir in 3 cans great Northern beans, water, chopped tomatoes, and salsa. Reduce heat to low and simmer, stirring occasionally, until flavors combine, about 1 hour. Stir remaining 2 cans great Northern beans and sour cream into the pot. Increase heat to medium-low and simmer until thick, about 25 minutes. Ladle into bowls.
Preheat the oven to 350 degrees F (175 degrees C). Tear the ham and salami into small pieces and place in a medium bowl. Stir in the ricotta cheese, egg and parsley. Season with salt and pepper. Set aside. Press one pie crust into a 9 inch pie plate and fill with the meat mixture. Cover with the other pie crust and press the edges together to seal. Cut a few slits in the top to vent steam. Bake for 45 minutes in the preheated oven, until the crust is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.
Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in the hot bacon grease until onions are softened, 5 to 7 minutes. Mash pinto beans and cumin into onion mixture using a potato masher until reaching your desired consistency. Cook and stir bean mixture until heated through, 3 to 5 minutes.
Gently mash the avocado with the onion and serrano pepper in a bowl. Mix in the grapes and peaches. Season with salt and, if desired, garnish with pomegranate seeds to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Mix the sugar, butter, eggs and cocoa until just blended. Slowly add flour and one teaspoon of the vanilla. Mix until just blended. Spread batter in pan and top with chopped pecans. Bake about 25 minutes. Let cool on wire rack. In saucepan over low heat, melt caramels, stirring until smooth. Remove from heat and stir in remaining vanilla. Drizzle over brownies in parallel rows and press pecan halves into the caramel in neat rows. Let set for at least 10 minutes.
Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes. Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.
Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes. Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.
Cook and drain pasta as directed on package; keep warm. Meanwhile, in 2-quart saucepan, heat cooking sauce to boiling, stirring occasionally. Remove from heat; stir in cheese until melted. Reserve 1 tablespoon of the bacon; set aside. Stir in pasta and remaining bacon. If necessary, cook over medium heat until thoroughly heated, stirring occasionally. Mix reserved bacon with bread crumbs; sprinkle over pasta.
In a large bowl, mix together the milk, sugar and vanilla until well blended. Carefully stir in the snow. Freeze, or scoop into bowls, and serve immediately.