HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix chicken with wine and half of cornstarch. Drain pineapple and pickles, reserving juice. Heat oil in a large frying pan to medium-low temperature. Add garlic and heat until it begins to brown. Remove garlic. Add chicken to oil in pan and stir-fry about 3 minutes until opaque. Remove from heat.
Drain mushrooms. Add dressing. Cover and refrigerate. Drain and serve. These improve with age and are best made 4 to 5 days before serving.
Cook and stir hamburger, sausage, onion and garlic until meat is brown; drain. Stir in tomatoes with liquid, corn, olives, chili powder and salt. Heat to boiling. Pour in ungreased baking dish (9 x 9 x 2-inch) or 2 quart casserole. Mix cornmeal, milk and eggs. Pour over meat mixture. Sprinkle with cheese. Cook in 350° oven for 40 to 50 minutes. Garnish with parsley sprigs and black olives if desired.
Let sausage get to room temperature. With hands, mix sausage, Bisquick and work in grated cheese. Make into little balls (one heaping tablespoonful). Bake at 350° for 25 minutes.
Mix. Spoon into buttered muffin pans. Bake at 400° for 20 minutes.
Saute onions and peppers in 2 tablespoons margarine. Add hamburger meat. Cook until red color leaves meat. Add soup and tomato sauce. Add macaroni. Mix. Pour into baking dish. Top with mild Cheddar cheese and bake until cheese melts at 350° (about 10 minutes).
Combine flour, sugar, cinnamon and cloves in large mixer bowl; mix well. Add oil, eggs and prunes; beat well. Stir in pecans. Pour into greased and floured 9 x 13-inch cake pan. Bake at 325° for 35 minutes or until toothpick inserted in center comes out clean. Cover with foil immediately. May drizzle with favorite glaze, if desired. This cake freezes well. Cake will be moister if placed in freezer while still hot. Yield: 15 servings.
Combine first 5 ingredients, mixing well. Cut in shortening with pastry blender until resembles coarse meal. Combine the egg and milk and add to flour mixture. Stir until all these ingredients are moistened. Turn onto floured surface and knead about 10 times. Roll to 1-inch thick. Cut with biscuit cutter (about 2 1/2-inch size). Place on ungreased baking sheet. Bake at 450° for 15 minutes or until biscuits are golden. Yields about 15 biscuits.
Add lime Jell-O to 1 cup boiling water. Add cream cheese and marshmallows. Stir until melted. May keep on low heat until dissolved. Take off heat. Cool. Add pineapple, nuts and 1 cup cold water. Refrigerate until congealed.
Saute onions in margarine; stir in flour. Add remaining ingredients. Cook on low heat until thickened or bake on slow heat until brown.
Boil sugar, honey and peanut butter 1 minute. Remove from heat. Add nuts and vanilla. Stir in cereal and raisins. Press into 9-inch square pan. Refrigerate 30 minutes. Cut into 36 squares. Store covered in refrigerator.
Crush Oreo cookies, reserve 1/2 c for topping. Mix remaining crumbs with melted margarine and press into the bottom of a 9 x 13 pan. Refrigerate for 1 hour. Mix powdered sugar and cream cheese, then fold in half of cool whip. Spread over cookie crust. Make pudding with 1 3/4 cups milk and pour over cream cheese layer. Top with remaining cool whip and sprinkle with reserved cookie crumbs, and refrigerate 1 more hour before serving. Serves 24.
Coat any kind cake with any kind icing (preferably cream cheese icing). Stick Lifesavers all over cake. This makes a colorful cake to brighten someone's day or at Christmastime.
Coat a 9-inch spring-form pan with cooking spray; dust with graham cracker crumbs. Combine tofu with next 8 ingredients in container of blender or food processor; process until smooth. Add eggs, one at a time; process until just blended. Pour into prepared pan. Bake at 300° for 1 hour. Turn off oven; cool cheesecake in oven for 1 hour. Cover and chill. Remove sides of pan when ready to serve; top with sliced strawberries and lemon. Makes 12 servings.
Mix room temperature cream cheese and pineapple. Add cherries. Add a few drops of cherry juice to sweeten dip.
Cool cake layers completely. Prepare pudding mix and refrigerate. Place 1 layer cake in bottom of punch bowl (6-quart size). Add 1/2 of ingredients. Add other cake layer and remaining ingredients. Garnish with coconut, pecans and cherries. Serves 35.
Mix on low heat. Add 1 to 2 pounds of wieners (cut into bite sizes). Use toothpicks for serving.
Combine bran cereal, pumpkin, milk, corn syrup and egg whites in one bowl and set aside. Combine flour, sugar, salt, baking soda and baking powder together and add to first bowl of ingredients, stirring just until moistened. Add raisins. Spread batter into 12 section muffin tin coated with cooking spray. Bake at 400° for 20 minutes.
Soften cheese. Blend in mayonnaise and sugar. Add fruit and nuts. Fold in whipped cream. Pour into gelatin mold and freeze until firm.
Bring the first 4 ingredients to a boil; cook 1 minute. Add nuts, coconut and cracker crumbs. Butter a 9 x 13-inch pan. Line with whole graham crackers. Pour filling over these and spread. Top with more graham crackers and spread on icing.
Brown beef and onion; drain. Cook noodles; combine with ground beef and onion. Stir in tomato sauce. Cut cheese into small cubes; add to noodle mixture. Place in casserole dish and bake at 350° for 45 minutes, covered.
Dissolve Jell-O in 1/2 cup boiling water. Add 3/4 cup fruit juice, let thicken but not all the way. Stir in 2 cups of whipped topping and the pineapple. Refrigerate to complete set. Makes approximately 6 servings.
In microwave dish put fruit and cranberry sauce with wooden spoon. Stir until sauce is broken up. Microwave on High for 4 minutes. Stir and microwave for another minute or two. Serve hot. Makes a good side dish for pork, beef or poultry. Good way to use odds and ends of fruit and leftover cranberry sauce.
Cook the ground beef and taco seasoning according to package directions. Simmer until "no juice" left. Add the sour cream; simmer. Line a 9 x 13-inch pan with 2 cans of crescent rolls. Add a layer of crushed Doritos, 1/2 of the meat mixture and Cheddar cheese. Repeat the layers, using Mozzarella cheese instead of Cheddar. Bake for 30 minutes at 350°. Serve with sour cream, lettuce and tomatoes on the side.
Beat egg whites until stiff. Sift dry ingredients together. Slowly add lemon juice. Mix in water. Then add oil. Stir until smooth, fold in egg whites. Dip onion rings in batter and fry until golden brown.
Saute onions in butter until almost tender. Add soup, milk and peas. Cover and heat just to boiling, stirring occasionally. Add tuna and dash of pepper. Heat through. Serve over warm crisp chow mein noodles or hot rice. Makes 4 servings.
Brown garlic in oil. Let oil cool. Add tomatoes, basil and oregano; simmer for 40 minutes. Add wine; simmer an additional 5 minutes. Remove garlic. Serve over pasta or in lasagna dishes.
Prepare cookie sheets with wax paper. Melt chips over hot (not boiling) water. When completely melted, stirring gently, add peanuts and noodles, gently tossing until thoroughly blended. Drop heaping teaspoonfuls on wax paper. Chill until hardened. Peel from wax paper; store in box or can. Keeps for months; ships perfectly.
Lightly mix ingredients and form a loaf. Place in shallow pan in moderate oven (350°). While it is starting to bake, combine sauce ingredients.
In small bowl, combine walnuts, cinnamon and 3/4 cup sugar. Grease Bundt pan. In large bowl at medium speed, beat butter with 3/4 cup sugar until light and fluffy. Add flour and remaining ingredients and beat at low speed until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl. Preheat oven to 350°. Spread 1/2 of batter in pan. Sprinkle with 1/2 of nut mixture. Spread evenly with remaining batter and sprinkle with remaining nut mixture. Bake 40 to 45 minutes until cake pulls away from side of pan. Cool cake in pan completely on wire rack.
Saute mushrooms and onions together in margarine. Rinse sauerkraut and add to mushroom mixture. Cook pasta and add to mixture. Add pepper to taste and heat throughout.
Put squash, salt and water together in pot and cook until done. Drain. Add margarine, sour cream, cheese and black pepper. Pour into 3-quart dish. Top with Ritz cracker crumbs. Bake, uncovered, at 350° for 20 minutes. Yields 4 to 6 servings.
Mix egg yolks and milk. Add dry ingredients and only mix. Don't beat until smooth. Add oil, then fold in stiffly beaten egg whites. Cook in waffle iron. Any leftover batter may be stored in the refrigerator.
Melt bark and peanut butter together over low heat, stirring to prevent burning. Mix other ingredients in large bowl. Pour melted bark over mixture. Mix well. Drop by teaspoon onto wax paper. Makes about 90 cookies. Freezes well.
Mix all and cook for 1 hour. Pour in jars and seal. Makes 8 pints. May be stored in freezer bags until ready for use.
Preheat oven to 300°. In a large bowl, cream butter and sugar until smooth. Beat in eggs, honey and vanilla until fluffy.
Put sliced onion in bottom of crock-pot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken. Cover; cook on low 7 to 9 hours (high 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli. Yields 4 servings.
Cream together butter and 1/2 cup sugar. Mix in pretzels and press into a 9 x 13-inch pan. Bake in preheated 350° oven for 6 minutes. Let cool.
Mix together and chill 1 hour. Then roll in balls the size of hickory nuts. Place on baking sheet and press with a fork. Bake 12 to 15 minutes at 400°.
Mix ingredients and bake at 300° for 50 minutes. Makes 2 loaves.
Melt butter in a 13 x 9-inch pan. In large bowl, put chicken and cream of chicken soup. Add broth and vegetables; stir well. Pour into baking dish (with melted butter). Stir together flour and milk; pour over chicken mixture. Bake 1 hour 45 minutes at 350°. Serves 6.
Sift dry ingredients into a 9 x 9-inch pan; mix well. Make 3 holes. Pour oil, vinegar and vanilla in separate holes. Pour water over all; mix well with fork (do not beat). Bake at 350° for 30 minutes. Leave in pan and frost while still warm.
Heat first 5 ingredients until sugar is dissolved. Preheat grill. Brush chicken pieces with oil. Grill over low-medium heat 45 to 60 minutes, turning frequently. Brush with sauce after first 20 minutes and continue until done. Pass remaining sauce.
Combine cake mix and peanut butter; beat with electric mixer on	medium	speed until coarse crumbs form. Continue following package directions for cake mix, but omit oil.
Cut stems off mushrooms, chop and put in frying pan with butter. Saute until light brown. Put tops into a bowl, pour boiling water over them and steam for 5 minutes. Pour water off and stuff with dressing.
Cook pasta in large kettle of lightly salted boiling water until al dente. Drain and toss lightly with olive oil. Set aside in warm place. Blanch peas in pot of lightly salted water for 3 minutes. Drain and plunge into ice water. Drain again. Set aside. Put 4 slices smoked salmon, 2 tablespoons cream and shallots in blender; puree until smooth and creamy; set aside. Bring Dubonnet to boil in heavy saucepan. Add remaining cream and cook, stirring constantly, until mixture coats back of spoon. Add salmon puree and blend; stir over low heat until mixture is hot. Season with salt and pepper. Cut remaining salmon into thin strips. In large serving dish, toss the pasta with the peas and salmon. Pour the hot sauce over it; toss well. Serve immediately.
In a large mixing bowl, combine 2 cups of the unbleached flour and the yeast. Add sugar and salt to dry mixture. Whisk well. Add water and the canola oil. Beat at low speed of electric mixer for 1/2 minute, scraping the sides of the bowl constantly with the mixer. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface; knead the dough until smooth and elastic, about 8 to 10 minutes. Get your hands, elbows and shoulders into it. You will feel it change consistency after 5+ minutes. Keep kneading until it is quite pliable. Turn out onto a lightly floured surface; knead the dough until smooth and elastic, perhaps another 8 to 10 minutes. Take your time; knead before an open window so you can take on a Ferdinand the Bull outlook to the gentleness of all of life around you. Shape the dough into a ball. Place dough in a greased bowl, turning once to grease entire surface.
Core and slice apples, but do not peel. Add only enough water to cook apples until soft. Press through a fine sieve and measure 8 cups pulp. Add vinegar, sugar and cinnamon. Cook combined ingredients until mixture remains in a smooth mass when a little is cooled. This will require about 1 1/2 hours gentle cooking. During cooking, stir frequently to prevent burning. Pour into sterilized jars and seal while hot. To eliminate the possibility of mold forming, process the jars 10 minutes in boiling water bath. Makes 5 pints.
Combine sugar and corn syrup. Bring to a full boil, then remove from heat. Stir in peanut butter. Pour mixture over corn flakes; mix well. Shape into round balls while still hot.
Cook broccoli as directed. Combine ingredients, including broccoli. Put in a 2-quart casserole dish. Bake at 350° until set, 15 or 20 minutes. Crush potato chips or crackers and put on top. Put in oven to brown.
Preheat oven to 375°. Mix flour, soda and salt in bowl. Add sugar, egg, vanilla and butter. Add nuts and chocolate chips. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet. Bake 10 to 12 minutes or until golden brown. Makes about 4 dozen.
Dump cherry pie filling in bottom of 9 x 13-inch pan. Spread pineapple over cherries. Sprinkle cake mix over cherries and pineapple. Pour melted margarine over top of cake mix. Sprinkle nuts and coconut over butter. Bake at 325° for 1 hour.
Bring to boil butter and water. Mix sugar, flour and salt together; set aside. Mix remaining ingredients together; add to the sugar mixture and beat. Pour into a jelly roll pan. Bake at 350° for 20 minutes or until done.
Mix dry ingredients	 together. Combine molasses, shortening, eggs and vanilla in separate	bowl and mix well. Add to dry ingredients and mix well. Pour boiling water over all and mix.
Thaw pastry about 20 minutes at room temperature. Roll each sheet of pastry into a 12-inch square on a lightly floured board. Cut into nine 4-inch squares. Repeat with remaining sheets of pastry. Spread each square lightly with mustard. Cut cheese and ham into 3 1/2 x 2-inch strips. Top each half of square with a strip of cheese. Place a strip of ham over each cheese strip. Fold squares of pastry into halves in line with the long edges of ham strips. Moisten edges and pressing with a fork to seal.
Cook chicken in a large pot until tender. Remove chicken. Cut in big chunks. Cook spaghetti 5 minutes in chicken broth. Add cheese, butter and soup. Layer with chicken or mix all together. Top with Parmesan cheese. Put in large casserole dish or 2 medium size, buttered. Bake at 350° for 30 or 40 minutes.
Wash and remove peeling from oranges. Add 1 quart water to peelings; boil for 5 minutes. Drain and discard water. Add another quart of water; boil for 5 minutes. Drain and discard. Grind peel and oranges together. Wash, remove core from pears and cut pears into small pieces. Combine oranges, pears and pineapple; measure. Add half as much sugar as fruit mixture. Add lemon juice; mix thoroughly. Cook rapidly until almost thick, about 40 minutes. Add cherries; cook 5 minutes longer. Pour into sterilized jars and seal.
Saute onion. Cut up squash; boil with 1 tablespoon sugar until soft. Add onion to chicken soup. Add chopped parsley and onions. Drain and mash squash and add to soup mixture. Put through blender briefly. Add cream and melted butter. Stir briefly. Serve immediately.
Mix cheeses together. Layer half of mixture in casserole dish. Spread on half of sour cream. Sprinkle on 1/4 cup almonds, 1/4 teaspoon cumin, and half of peppers. Repeat. Bake at 375° for 30 minutes. Serve with tortilla chips or bread.
Melt butter in a 1 1/2 quart glass casserole for 30 seconds. Stir in flour to make a smooth paste. Add remaining ingredients and blend well. Cook covered for 9 minutes, stirring once. Let stand, loosely covered, 2 minutes before serving.
Slice cucumbers. Place in large container with 2 gallons of water and lime. Soak 24 hours. Then rinse well. Soak 3 hours in clear cold water, changing water every hour. Place cucumbers in pot and set aside. If you don't like spice in your pickles, you may tie the spice in a cloth (one tablespoon per cloth). Place vinegar, salt, sugar and spice in pot and bring to a boil. Then pour over cucumbers and let set overnight. Next morning, bring to boil and then cook 35 minutes. Place hot pickles in 9 pint jars and seal.
Brown ground beef and drain. Let cream cheese soften at room temperature and then spread in bottom of casserole dish. Put chili and cooked ground beef on top of cheese. Then put a layer of peppers. Top with Mozzarella cheese. Bake at 350° until cheese melts.
Mix raisins, honey and peanut butter. Drop by small teaspoonfuls into coconut, rolling until coated. Place on waxed paper and refrigerate several hours.
Mix soup, mayo, lemon juice, curry and cheese. Cook broccoli; place in greased casserole. Cover with cooked cut-up chicken; cover with soup mixture. Top with seasoned bread crumbs. Bake for 35 minutes at 350°.
Saute garlic in oil until lightly browned (1 to 2 minutes). Stir in onions and pepper flakes. Saute for 3 minutes. Stir in tomatoes. Lower heat. Cover and cook 5 minutes. Uncover and cook 5 minutes longer. Stir in vinegar and black pepper. Cool. Refrigerate unless using immediately. Stir in basil just before serving.
About 1 1/2 hours before serving, using sharp knife, cut corn kernels from cob. Thinly slice green beans diagonally. In 10-inch skillet over medium heat in hot margarine, cook green beans 5 minutes, stirring frequently. Add corn; cover and cook 5 to 10 minutes until vegetables are tender-crisp. In large bowl, beat eggs, sugar, flour, salt and pepper; stir in evaporated milk until blended. Stir in corn mixture. Preheat oven to 325°. Grease 1 1/2-quart casserole. Pour corn mixture into casserole. Place casserole in 13 x 9-inch baking pan or other small dish with about 1-inch water. Bake until done, approximately 1 hour to 1 hour and 15 minutes or until knife inserted halfway to the middle comes out clean.
In a large saucepan, stir together cream cheese, Parmesan cheese, oleo and milk over low heat until smooth. Add fettucini; toss lightly.
Chop lobster as fine as possible or put through a meat grinder. Mix rest of ingredients with lobster so as to form a paste. Serve with potato chips.
Mix and spoon drop on cookie sheet. Bake in 350° oven until rim of cookie is brown. (about 10 minutes)
Brown hamburger and drain. In medium saucepan, mix soup and enchilada sauce; bring to small boil over medium heat, stirring to avoid scorching. Add Velveeta cheese and stir until cheese melts; remove from heat.
Combine all ingredients; pour in churn. Mix until frozen. Makes 4 quarts.
Wipe interior of 3-quart saucepan with butter just below rim. Combine milk, sugar, cocoa, peanut butter and butter in pan. Stir and bring to a boil over medium heat. Boil for 1 1/2 minutes without stirring. Remove from heat. Stir in rolled oats and vanilla. Stir until well blended. Drop by teaspoon onto a buttered baking sheet or waxed paper. Cool before serving. Makes 4 to 5 dozen small cookies.
Lightly grease mold with salad oil and turn to drain excess oil. Mince tuna with eggs, olives and onions. Soften gelatin in cold water 5 minutes. Dissolve over hot water and add mayonnaise gradually, stirring constantly. Fold into fish mixture. Turn into mold and chill until firm. Unmold on lettuce. Serves 8.
Preheat oven to 425°. Grease one cookie sheet. Sprinkle cutting board with flour. Pull biscuits apart on the floured board. Use rolling pin to roll out biscuits until it is 4-inches across. Put on cookie sheet. Repeat with all biscuits. Add flour to board if starts to stick. Spoon about 1 1/2 tablespoons pizza sauce onto each one. Sprinkle with 1 1/2 tablespoons cheese. Add toppings. Bake until crust is brown, about 10 to 15 minutes.
Cream butter and sugar	together; add	eggs, one at a time, mixing well after each addition.	Sift flour, salt and soda together and add alternately with the buttermilk. Mix red food coloring and cocoa	together with	a fork and add to the creamed mixture. Fold in flavoring and vinegar; mix well. Pour batter into 3 (9-inch) cake pans which have been greased and lined with waxed paper. Bake 35 minutes at 350°.
Cook pudding as directed on box. Add cake mix to pudding mixture and mix with mixer until well blended. Pour into greased 9 x 13-inch pan. Sprinkle with butterscotch chips. Bake at 350° for 25 minutes.
In medium skillet, brown meat until cooked through; drain fat. Add taco seasoning mix, blending well. In separate bowl, combine bouillon, flour and water. Add to meat; bring to a boil to slightly thicken liquid. Stir in sour cream and green chilies; blend thoroughly. In lightly greased 13 x 9-inch baking dish, place 1/2 of chips. Top with 1/2 beef mixture, 1/2 cheese and 1/2 of onions. Layer again with remaining ingredients, ending with green onions. Bake at 375° for 20 minutes. Let stand 5 minutes before cutting.
Steam bacon, onion and pepper until it browns. Cut up tomatoes and add to steamed bacon, onion and pepper. Let it cool for about 10 minutes or longer. Add okra and corn. Season to your taste. Let it cook until it gets tender. It is very good over some rice.
Brown ground beef slightly and put into 1 1/2-quart greased casserole dish. Drain liquid from beans and place beans on top of hamburger. Put onion over the top of this and add undiluted soup. Top with Tater Tots and bake at 350° for 1 hour.
Saute turkey and onion together in a large skillet. Add all the other ingredients and cook at low heat about 40 minutes, or until rice is cooked.
Preheat oven to 350°. Blend together first 5 ingredients and stir in milk, oil and nuts. Spread mixture into a 9-inch square pan. In a small bowl, blend brown sugar and cocoa. Sprinkle over batter. Pour hot water over all and bake for 45 minutes. Serve warm or cold with ice cream.
Cook broccoli and onion in 2 cups water. In another pan add bouillon cubes and 4 cups water. Bring almost to a boil. Make a roux of butter (flour 1/4 c.). Stir into bouillon mixture, add broccoli, onion, water, cheese and stir until melted.
Mix all ingredients; shape into 1/2-inch diameter balls. Brown in small amount of fat in a frying pan. Place in large casserole. Cover; bake for 1 hour at 250°. Makes about 140 meatballs to be served with cocktail toothpicks.
Cut cucumbers in small chunks and mash juice out. Mix cucumber chunks in cream cheese. Add garlic powder, seasoning salt and pepper to taste.
In top of double boiler, place cheese and milk, stirring over medium heat until smooth and simmering. In a large round casserole dish, spread evenly 1 can green beans. Pour 1/2 cheese sauce over beans. Spread evenly 1/2 onions; repeat. Bake at 375° for 30 minutes.
Mix the cake mix according to package directions. Cook in two 8 or 9-inch cake pans. Cool.
Brown meat and drain. Combine picante sauce, water and tomato sauce. Stir half of cup of combined sauce and green chilies into browned meat and add 1/2 cup cheese and 1/2 cup of onions. Mix well. Pour 1/2 of remaining sauce on bottom of 10-inch round baking dish. Stuff cooked shells with meat mixture and arrange in dish. Pour remaining sauce over shells. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes longer. Makes 6 servings.
Completely dissolve gelatin in boiling water. Pour into 13 x 9-inch pan. Chill until firm or about 3 hours. To remove, dip in warm about 15 seconds. Cut into 1-inch squares.
Cream shortening, sugar and eggs. Make paste with cocoa, water and food coloring. Add to mixture. Mix salt, vanilla and buttermilk; add alternately with flour to cream mixture. Mix soda with vinegar and fold into mixture. DO NOT beat. Bake in (2) greased, floured pans.