HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw puff pastry. Roll out on a floured surface. Cut in sections large enough to wrap a chicken breast. Place chicken in center of pastry; with 1 tablespoon butter, 1 slice of cheese, salt and pepper. Pinch pastry together and brush with milk. Bake at 350° for 45 minutes to 1 hour.
Beat eggs well. Add sugar, milk, vanilla and rice. Pour mixture into a 2-quart Pyrex dish; sprinkle top with cinnamon and sugar mix. Place Pyrex dish in a pan with hot water. Bake in a 350° oven for about 25 to 30 minutes. Try inserting knife at 25 minutes; when it comes out clean, it's done. Don't overbake.
Mix the first 4 ingredients well with fork and set aside. Combine the confectioners sugar and 1/3 cup peanut butter. Mix until crumbly and set aside. With a mixer, whip the cream cheese and sugar. Fold cheese mixture into the whipped topping. Refrigerate. Sprinkle 2/3 of the graham crumb mixture in the bottom of a 9 x 13-inch pan. Spread half of the cheese mixture over the crumbs. Place apple slices (1 can of apple pie filling, 1 pound 4 ounce can). Sprinkle with ground cinnamon. Sprinkle 2/3 of the confectioners sugar mixture over the apples. Top with remaining cheese mixture. Cover with remaining crumbs, then confectioners sugar crumbs. Cover with foil and chill for 24 hours before serving. Cut into squares.
Roll out vanilla wafers with a rolling pin until smooth and fine. Sift the powdered sugar and cocoa. Mix remaining ingredients. Roll into balls and dip into melted chocolate chips and shortening mixture. Put in refrigerator overnight. Serve cold.
Saute onion and celery in butter until tender. Sprinkle in curry powder; cook about 1 minute. Soak gelatin in 1/4 cup chicken broth; add to remainder of broth (which you have heated in a microwave) to dissolve the gelatin. Set aside about 1/4 cup to decorate the mold. Stir into curry mixture and bring to a boil, stirring constantly. Cool. As this is starting to thicken, add the remainder of the ingredients, plus a drop of yellow food coloring. To decorate the top of the mold, pour in some of the reserved gelatin broth mixture. When it is almost set, arrange sliced black olives on top. When firm, add the remainder of the mixture and refrigerate until firm.
Combine cake mix, oil, regular sugar, eggs, sour cream and flavoring. Put 1/2 of the mixture in a tube pan, after mixing it all together, then pour in nuts, brown sugar and cinnamon. Now, pour in the other 1/2 of the cake mixture and cook at 375° until done. Cool in pan for 20 minutes. Remove from pan and ice with the confectioners sugar and milk.
Boil the ingredients in a thick saucepan to soft ball stage. I double this recipe for a large roaster of popped corn. Cool a little. Keep your hands greased with margarine and shape into balls. Coloring can be added to boiled syrup if you want colored popcorn balls.
Saute onions in butter. Add mushrooms; cook 8 minutes or until juicy. Add flour and cheese.
Mix together oil and cocoa. Blend oil, sugar and cocoa mixture. Add 1 egg at a time until well mixed. Add vanilla. Stir in flour and baking powder. Chill overnight.
Combine first 6 ingredients and stir to dissolve. Make alternate layers of onion and sliced cucumbers in gallon jar. When sugar is all dissolved, pour liquid over onion and cukes. Refrigerate for several days before using. Keep in refrigerator. Will be good for several months. These are very good.
Mix the first 6 ingredients together. Dissolve the sugar, vinegar and garlic salt together. Pour over the salad.
Preheat oven to 350°. Mix approximately 4 tablespoons Gulden's mustard with brown sugar (enough to change color of mustard or to your taste). Line baking pan with foil. Coat both sides of pork chops with mustard/sugar mixture. Place chops in baking pan and cover with foil (to keep moisture in). Bake for 45 minutes (depending on thickness of pork chops, may need to adjust time).
Preheat oven to 400°, line muffin tins with papers. Put 1 teaspoon honey in bottom of each muffin cup, top honey with 1 mandarin section. Combine flour, oat bran, baking powder, salt and sugar, stir to mix. Add mandarin peel, eggs, milk and melted butter and stir just until mixed. Spoon batter over mandarin slices, fill each cup about 2/3 full. Bake 15 to 20 minutes or until straw inserted in center comes out clean. Serve warm.
Combine squash and onions in saucepan. Boil, reduce heat and simmer 5 to 10 minutes. Drain and mash. Combine squash, cheese and ingredients; stir well and put in 2-quart casserole, lightly greased. Combine cracker crumbs and butter; sprinkle over casserole. Bake at 350° for 40 minutes.
Sweat shallots, garlic and mushrooms until tender. Add spinach; cook until tender. Add sherry, salt and pepper. Remove from heat and drain. Place spinach-mushroom mixture in small casserole dish. Top with reduced cream and cover with grated Parmesan cheese. Gratin in a 400° oven until golden brown on top and cream is bubbling. Serve right from the oven.
Put water, Karo syrup and sugar in medium pan. Do not stir. Cook until spins a thread on medium heat. Do not rush or stir, then add peanuts and butter. Cook until nuts are done. Watch for color to change. Very important. When nuts are done golden brown, very quickly add the vanilla and soda. Stir very fast. Pour into large pan and shake to smooth. Pan needs to be buttered before pouring brittle into it.
Put 1/2 of crumbled Oreos in dish; mix powdered sugar, cream cheese, butter and Cool Whip. Mix thoroughly and pour over cookie crumbs. Mix pudding, milk and vanilla; add a layer on powdered sugar mixture. Put Oreo cookie crumbs on top and press down.
Put apples in a greased baking dish (8-inch square pan). Mix other 5 ingredients in a bowl until crumbly. Sprinkle this on top of apples and bake in oven for 30 to 35 minutes at 350°. Serve warm with whipped cream or ice cream.
Mix pretzels, butter and brown sugar. Place in 9 x 13-inch baking dish. Bake in 350° oven for 8 minutes. Remove from oven and pack down; cool.
Seed, core and section grapefruit halves. Place on serving dish. Mix granola and honey. Spread granola mixture over each half. Microwave on High (100%) for 2 to 3 minutes or until heated through.
Cream butter; gradually add sugar. Beat until light and fluffy. Beat in egg, milk and vanilla. In another bowl, combine flour, baking powder and salt. Gradually add and combine flour, baking powder and salt to butter mixture. Mix well. Cover and refrigerate about 1 hour. Roll on lightly floured surface to 1/8-inch thickness. Cut desired shapes. Place on ungreased sheet and bake at 350° for 8 to 10 minutes.
Beat eggs. Add sugar, creamed corn, vanilla and nutmeg. Melt butter and mix it in. Sprinkle nutmeg on top. Cook 1 hour or until knife is clean at 325°. Serve hot. Serves 8 to 10.
Heat the oven to 350°. Grease rectangular pan, 13 x 9 x 2-inches. In a medium mixing bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir until the mixture thickens. Stir in the sugar, eggs and remaining 1/3 cup of melted butter; stir until smooth. Add the flour, vanilla and salt; blend completely. Stir in the nuts (if desired) and chocolate chunks. Pour into a prepared pan. Bake 35 to 40 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in the pan. Cut into squares. Makes about three dozen brownies.
Mix all ingredients well. Pour into pie shells and bake at 375° about 50 minutes. Yields approximately 3 pies.
Combine flour, baking powder, soda, salt, cinnamon and nutmeg; set aside. In large bowl, beat sugar, oil and eggs until well mixed. Stir in cereal, peel and vanilla. Add flour mixture, zucchini and nuts. Mix well. Spread evenly in greased baking dish. Cool; spread with Orange Cream Cheese Frosting.
Broil meat on rack about 5 to 10 minutes on each side until done. Combine remaining ingredients, except noodles, into a heavy skillet. Simmer, covered, for 2 hours until meat is tender. Stir in noodles. Divide equally into 2 portions.
Cook bacon and put broccoli in and chicken in and put the rice in and put bacon and sausage in. Put on the lid and boil it up. Pick the lid up and pick them out and put them on the plate and take a fork and spoon and eat them all up and drink a big glass of milk and a big glass of juice!
Place biscuit dough on a cookie tray. Take a knife and cut into each biscuit halfway through in the shape of a star. Fill the middle with a spoonful of jelly. Bake 10 minutes at 375°.
In butter or margarine, saute celery and green pepper until tender. Add all but franks. Simmer, uncovered, for 15 minutes. Add franks and cook in sauce until they swell.
Make French's spaghetti sauce according to directions. Add next 7 ingredients and bring to a boil. Reduce temperature and simmer for 3 hours.
Bake cake according to directions on box. Break cake into 1-inch chunks and layer bottom of punch bowl. Sprinkle 1/3 box of pudding. Make a layer of crushed pineapple, sliced bananas, strawberries (semi-drained), Cool Whip and nuts. Repeat layers 3 or 4 times. Add a cherry on top. Assemble cake a couple hours before serving.
Heat oven to 350°. In 9 x 13-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over the melted butter. Pour milk over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes. Cool.
Slice cabbage into thin strips. Combine with rice in a large pot filled with water enough to cover cabbage and rice. Cook until tender. Brown hamburg with onion, draining off fat. Put into pot with cabbage and rice. Add soup base, salt and pepper. Cook about an hour to get the flavor throughout all ingredients. Makes about 4 quarts of dinner but can be decreased by the size of cabbage. Use your own judgment. Serve with hot homemade bread. You can also add other spices such as garlic if you like.
In large bowl, stir together flour, cocoa, salt, baking powder and baking soda. In mixer, beat together butter and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture. Beat until well blended.
Cook broccoli slightly in little salted water. Drain; debone chicken and cut up into bite size pieces. Put broccoli in layer in buttered casserole. Put layer of chicken over broccoli. Mix a sauce of soup, mayonnaise, lemon juice and curry powder. Cover the chicken and broccoli with sauce. Top with grated cheese. Sprinkle with bread crumbs and paprika. Bake 35 to 40 minutes at 350°.
Beat sugar and shortening until smooth; add eggs, one at a time, beating well. Mix flour, salt and cocoa together; add to mixture. Add milk, coloring and vanilla; mix well. Add soda on top of batter; pour vinegar on soda and mix with fork. Divide batter in 2 cake pans that have been greased and floured. Bake at 300° for 30 minutes. Ice with Cream Cheese Frosting.
Roll chicken breasts in Parmesan cheese until coated. Sprinkle with salts. Spray baking dish with Pam. Bake at 350° for 45 to 60 minutes.
Mix well. May be stored in airtight container in refrigerator for up to 2 weeks.
Beat together cream cheese, vanilla, sugar and eggs until smooth, 5 to 8 minutes. Put cupcake liners in a muffin tin. Place vanilla wafers in bottom. Fill 1/2 full with batter. Bake at 350° for 15 minutes. Batter will rise almost to the top, it will go back down. Put cherry pie filling on top of cooked batter and refrigerate.
Lightly butter a 9-inch square pan. Set aside. In a small bowl, combine gelatin and cold water. Stir with a spoon until very thick. Allow to stand 5 minutes. In a 2-quart saucepan, combine hot water, 1/2 cup corn syrup and 2 cups granulated sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. Cook to 238° or 115°C or soft ball stage. Remove from heat. Stir in remaining 1/4 cup corn syrup. Pour into medium size bowl. Using an electric mixer at high speed; beat hot syrup and gelatin mixture 1 tablespoon at a time. Continue beating until gelatin is incorporated, candy is thick and has cooled to lukewarm, about 10 minutes. Stir in vanilla. Pour into a greased pan. Cool 3 hours or until marshmallows are firm enough to cut, using a knife dipped in hot water. Cut marshmallows into pieces 1 3/4 inches square. Roll cut marshmallows in powdered sugar to prevent sticking.
Cream together butter, sugars, eggs and vanilla. In separate bowl mix flour, oats, salt and baking powder. Mix creamed and dry ingredients together. Add chips, melted chocolate and nuts. Place dough on ungreased cookie sheet. Bake at 350° for approximately 8 minutes. Makes 3 to 4 dozen.
Thaw bread and let rise. Roll thin. Mix next 6 ingredients together and spread on dough. Add remaining ingredients. Arrange in center of dough; roll like jelly roll with seam side down. Bake at 350° for 30 minutes. Serve with pizza sauce.
Spread rice in bottom of Pam sprayed 9 x 13-inch pan. Cook pork chops in oil to brown on each side. Lay on top of rice. Saute onion in the same pan the pork chops were browned in.
Peel and slice onions. Place in a shallow greased 2 1/2-quart casserole. Place a layer of Swiss cheese over the onions. Layer onions and Swiss cheese only once. Combine in a large bowl the flour, milk, salt and Tabasco sauce. Beat until smooth. Add eggs; beat again. Pour over the onions and cheese. Bake for 35 to 40 minutes at 350°.
In a large casserole pan, sprayed with Pam, mix macaroni, tuna (leave in chunks), diluted soups, salt and pepper and pimento. Decorate top with potato chips and heat in oven. Bake in oven at 350° for 1/2 hour. Serves 8.
Brown ground beef and drain. Pour soup over meat after placing in casserole dish. Cover with Tater Tots and bake at 350° until Tater Tots are done.
Put the chicken, carrots, celery, onion, garlic powder and parsley in a large pot. Cover with water. Bring to a rapid boil and then reduce heat to medium-high. Boil until the meat falls off the bones. Remove the bones and skin from the soup. Bring to a boil again. Add pasta and cook for 10 minutes. Enjoy!
Arrange frozen hash browns in a 9 x 13 pan (thaw slightly). Mix remaining ingredients well and pour over potatoes.
Combine the first 3 ingredients; sprinkle on both sides of steak. Combine egg and 2 tablespoons milk in a shallow dish. Dip steaks in egg mixture. Pour oil to depth of 1/2 inch into a large, heavy skillet. Fry steaks in hot oil over medium heat until browned, turning once. Cover, reduce heat and simmer, turning occasionally, for 15 minutes, or until tender. Remove steaks and drain on paper towels. Keep warm.
Put 1 package rolls in bottom of 9 x 13-inch greased pan. Beat softened cream cheese with 1 cup sugar, vanilla and egg yolk. Spread mixture over rolls. Layer second package of rolls on cheese mixture. Beat egg white only until foamy. Mix in 1/4 cup sugar. Brush over rolls. Sprinkle with cinnamon and nuts. Bake 30 minutes at 350°.
Mix all ingredients and bake in 325° oven for 7 hours. Stir several times. Mash tomatoes so there won't be any lumps.
Prepare rice according to package directions. Combine remaining ingredients. Pour mix into prepared yellow rice. Pour into a greased casserole dish. Bake at 350° for 15 to 20 minutes.
In medium bowl, beat cream cheese until fluffy. Gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Serve with tortilla or potato chips.
Place cooked broccoli in baking dish. Mix soup and milk until smooth. Pour over broccoli. Sprinkle with Cheddar cheese. Pour Bisquick over top. Pour melted butter over Bisquick. Bake at 400° for 20 minutes.
Place Parmesan cheese, olive oil and red pepper flakes in a large bowl. Add potatoes and toss until well coated. Arrange in a single layer on a baking sheet with sides. Bake at 325° for 1 hour, turning the potatoes after 30 minutes (using a spatula will help keep the coating from tearing off). Remove from oven when golden brown; sprinkle with basil. Serve hot. Makes 4 servings. Serve with French Prime Rib.
Mix well and bake in covered casserole dish at 350° for 45 minutes. This dish freezes very well. You can freeze half and bake half.
Mix ingredients in order listed. Drop by teaspoon on ungreased cookie sheet. Flatten slightly. Bake 10 to 12 minutes in 350° oven.
Pour prepared Jell-O in 9 x 13-inch pan and allow to set until firm. Add a layer of your choice of the fruits over the Jell-O. Next, spread the prepared pudding over the fruit. Cover this with the whipped topping. Garnish with coconut or toasted coconut. Red or green maraschino cherries may be added.
Cream together peanut butter, margarine, vanilla and powdered sugar. Add graham cracker crumbs and mix well. Shape into small balls. Melt chocolate chips and paraffin wax. Dip balls in chocolate and place on waxed paper.
Generously grease a 3-quart casserole or baking dish. Cook noodles as package directs for al dente. Drain the noodles and toss them with the salad oil. Set aside.
Cream margarine and peanut butter in medium bowl until light. Add confectioners sugar gradually, mixing well after each addition. Shape into 1-inch balls. Place balls on waxed paper-lined tray. Melt paraffin and chocolate chips in heavy saucepan over low heat, stirring constantly. Insert toothpick into each peanut butter ball; dip into chocolate mixture. Place on waxed paper-lined tray. Let stand until set. Store in airtight container. Paraffin measurement assumes paraffin to have 4 blocks in box. May add chopped pecans to peanut butter mixture or place pecan over hole made by toothpick. Yield: 80 servings.
Heat oven to 375°. Blend egg, milk and oil in a bowl. Sift all dry ingredients together. Gradually add to liquid mixture until dry ingredients are moistened. Grease muffin cups or use paper cups. Drop teaspoon of batter in each cup, then drop teaspoon of applesauce on each one. Then fill 3/4 full with more batter. Bake about 25 minutes. Makes 1 dozen.
Cream butter, sugar and eggs. Add remaining ingredients. Mix well. Grease a 9 x 13-inch pan. Spread evenly. Bake 15 to 20 minutes at 350°.
Whole Wheat Variation: Use 3 cups flour and 3 cups whole wheat flour.
Mix all ingredients together and pour into a pie pan. It makes its own crust. Bake at 350° for 35 to 40 minutes.
Beat all of the ingredients except cinnamon together. Soak slices of bread well in mixture; place in heated skillet, sprinkle cinnamon on top. Fry until golden brown on each side. Use fresh bread. (If dry bread is used, add 1/2 cup more milk.)
Cook peas per box instructions. Reserve the liquid. Mix peas and next 3 ingredients. Spread 1/2 of this mixture in a casserole. Sprinkle with cheese and dot with oleo. Spread rest of pea mixture on top and top with remaining cheese and oleo. Top with onion rings. Bake at 350° until cheese bubbles.
Melt butter. Crumble in Blue cheese and continue to melt. Remove from stove. Beat in enough milk to desired consistency. Add spices and combine with mayonnaise last. Stores for no more than 48 hours.
Brown sausage, onion, garlic, celery and bell pepper together; drain well. Mix with broth from chicken; simmer for 30 minutes. Add rice and chicken; cook until rice is tender.	Serve hot.
In large heavy bottom pot, heat oil. Saute celery, carrot, garlic and onion over medium heat until tender (about 15 minutes). Add beans. Add remaining ingredients and simmer 1 hour. May serve sprinkled with Parmesan cheese. Serves 6.
Mix eggs, sugar, milk and vanilla. Stir in other ingredients. Fill ice cream freezer the rest of the way with milk.
Mix beans and seasoning mix. Spread in a 12 x 8-inch dish. Layer other ingredients in order listed. Chill. Serve with crackers or nachos.
Heat shortening; add flour and stir until smooth. Continue stirring while adding milk, salt and sugar. Boil until desired thickness. Pour over bread slices.
Stir flour and baking soda; add other ingredients. Pour in jelly roll pan. Bake at 300° for 40 to 45 minutes until toothpick comes out clean.
In a large saucepan, combine prunes, raisins, dried apples and water. Set aside for 8 hours or overnight. Stir in remaining ingredients. Bring mixture to boil over medium heat. Reduce heat. Simmer 1 hour. Discard cinnamon sticks before serving. Serve hot or cold. Makes 8 to 10 servings.
Place butter in glass baking dish. Microwave on High for 45 seconds to 1 minute or until butter is melted. Stir in cookie crumbs and lemon rind. Reserve 1/4 cup mixture. Press remaining mixture evenly in glass baking dish. Beat sweetened condensed milk and lemon juice in bowl until smooth. Spread over crumb mixture. Sprinkle with reserved crumbs. Microwave on Medium-high for 10 to 12 minutes, turning dish 1/2 turn after 5 minutes. Let stand until cool. Cut into bars.
Cream margarine and oil. Add sugar and cream together. Add eggs one at a time. Cream together and add flour alternately with milk; add vanilla. Bake at 350° for 25 to 30 minutes in 9 x 13-inch pan. Bake longer in a tube pan.
Peel the raw potatoes and coarsely grate them onto a clean cloth. Wring the cloth to extract as much moisture from the potatoes as possible. Put the grated potato in a large mixing bowl. Add the mashed potatoes and beat in the eggs with a wooden spoon.
Cook and drain noodles to package directions. Brown ground beef and drain off fat. Pour a little of the Prego sauce on the bottom of two 13 x 9-inch pans. Layer the noodles, sauce, ground beef and cheese in that order. Top the casserole with remaining sauce. Bake at 350°, uncovered, for 30 to 45 minutes.
Scald milk. Stir in sugar, salt and butter.	Cool to lukewarm. Measure	warm water to large	bowl. Sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to	make soft dough. Cover and let rise in warm place until double in bulk (30 minutes).
Combine all ingredients in a blender and blend for about 1 minute. Pour into large buttered pie pan. Bake at 400° for 30 minutes.
Place tortillas in boiling water, one at a time for 1 second before filling. Fill each tortilla with 1/4 cup of chicken. Sprinkle 2 tablespoons of cheese and 1 tablespoon of onion. Roll tortilla and place seam down in baking dish sprayed with Pam.
Cook over medium heat until thick. Stir in 1/2 lb. velveeta cheese, cubed. When melted, add 3 Tbsp. minced onion or bacon bits. Pour into serving dish. DO NOT substitute other cheeses for Velveeta, as they do not get smooth and creamy.
Soften the gelatin in 1/4 cup of the tomato juice for about 5 minutes. Meanwhile, heat 1 cup of tomato juice; add the gelatin and stir until thoroughly dissolved. Chop the fresh tomato, saving the juice; add vinegar and remaining tomato juice to make 1/2 cup liquid. Add to the hot mixture with the garlic, cucumber, green chili, onion, salt and pepper. Pour into a 1-quart mold. Chill until firm. Unmold on bed of crisp greens.
Line a cookie sheet with graham crackers. Melt together brown sugar and margarine. Bring to a boil, stirring constantly and boil 2 minutes. Add pecans. Pour over graham crackers. Bake at 350° for 10 minutes. Cut nearly as possible on sections of crackers.
Mix together sugar, salt, pepper, celery seed, vinegar and oil. Bring to a boil. Pour hot mixture over drained vegetables and marinate 24 hours before serving.
In an earthenware or heavy pot, arrange half of the eggplant, potatoes, garlic, pepper and onion. Add the quail, and then arrange the second half of the vegetables on top of them, with the bay leaf, parsley, pepper, wine and cover all with tomatoes. Add a little water, cover and cook over low to moderate heat until quail is tender. Serves 8.
Sift flour, soda and salt together. Combine oil, sugar and eggs in mixer bowl. Beat until thick and lemon-colored. Add dry ingredients at low speed until smooth. Stir in apples, pecans, cinnamon and vanilla. Spoon into greased 11 x 14 sheet cake pan. Bake at 325° for 45 minutes. Cool on wire rack.
Brown hamburger, onions and pepper. Drain and set aside. Pour pork and beans in a large baking dish. Add hamburger mixture, brown sugar, molasses, barbecue sauce and bacon bits to pork and beans. Place in oven heated to 350°. Bake for 45 minutes to 1 hour, or until mixture is bubbling.
Beat ice cream and gelatin with a mixer or a blender until smooth. Add 2 cups milk. Beat just until foamy. Add remaining milk. Serve at once. Makes 6 servings (8 ounces each).