HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chicken in hot oil in a Dutch oven over medium-high heat 5 minutes on each side. Remove chicken, reserving drippings in pan. Add bell pepper and onions to hot drippings, and saute until tender. Return chicken to pan; add garlic, stewed tomatoes, tomato paste, red wine, bay leaf and Italian seasoning. Bring to a boil; reduce heat, and simmer 45 minutes. Discard bay leaf. Serve over spaghetti. Yield: 4 servings.
Melt chocolate bars and syrup together and let cool. Cream butter and sugar together. Add eggs; beat well. Pour in syrup mixture and vanilla. Sift salt, soda and flour together. Add alternately with milk. This makes a thin batter. Grease and flour a 10-inch tube pan and pour in batter. Bake at 350° for 1 hour.
Cook beef and onions until done; add rest of ingredients and simmer 45 minutes (you can use tomato juice in recipe).
Mix pudding with pineapple and its juice. Add marshmallows and nuts. Fold in Cool Whip. Chill in refrigerator before serving.
Boil and debone chicken, saving broth. Saute mushrooms, pimento, celery, and onion in butter. Boil spaghetti in chicken broth and drain. Melt cheese over noodles and mix in all other ingredients. Put in baking dish and bake at 350° for 30-45 minutes to blend flavors.
Cook hen; cool and debone. Add oleo, soup, onion and celery to broth and simmer until tender. Crumble cornbread. Put half of the broth over the bread. Add raw eggs and mix well. Add rest of broth, chicken and chopped eggs. Season with poultry seasoning, salt and pepper to taste. Bake at 325° until firm and light brown.
Tips: Let bread stand a day before cutting. Loaf also freezes well; thaw before slicing. If you wish to use muffin tins, fill 2/3 full and bake about 35 minutes. Recipe will make 16 to 18 muffins.
Stir and melt together in a heavy saucepan the cream cheese and oleo. Remove from heat and add vanilla. Sift powdered sugar into cream cheese and margarine until desired consistency to spread and add coconut.
Dissolve gelatin in boiling water. Add vinegar and ice cubes. Stir constantly until thickened, about 3 minutes. Remove any unmelted ice.
Cream together the butter, eggs and sugars until light and fluffy. Sift together the baking powder, soda and flour. Stir into creamed mixture until well blended. Fold in chocolate and raisins or nuts.	Drop by teaspoons onto greased baking	sheets and bake at 350° for 7 minutes or until lightly browned.
Cook together, drain and mash the squash, onion and carrots. Mix together soup and sour cream, then add to mashed mixture. Put layer of stuffing in a 9 x 13-inch pan, then a layer of squash mixture. Next, drizzle butter over. Repeat layers. Bake at 350° for 30 minutes.
Mix dry ingredients. Beat eggs and sugar until creamy. Add to oil and sugar gradually. Add flour gradually and mix well. Bake at 350° in 13 x 9-inch pan for 30 minutes.
Bring syrup and sugar to a boil. Remove from heat and add Jell-O gelatin, stirring until dissolved. Add peanuts and pour over popcorn, mixing well. Quickly form into 1 1/2-inch balls. Makes approximately 4 dozen.
Take chicken and remove bones. Take chicken and soy sauce in skillet and brown. Put celery and onion in large pot. Cook until tender, then add chicken. Cook until flavors are cooked in then add cornstarch and sorghum. Put bean sprouts last and cook four minutes. Add chicken broth to pot. Add chow mein noodles on top.
Heat sugar, cocoa, eggs and a little milk, enough to dissolve sugar. Add remaining milk. Put in ice cream mixer and freeze.
Mix all ingredients except potato chips. Place in baking dish and top with potato chips. Bake at 350° for 30 minutes or until bubbly.
Melt butter in top of double boiler; stir in brown sugar, flour and salt. Gradually stir in milk and water. Cook until thickened, stirring constantly (15 to 20 minutes).
With a 3-inch cookie cutter, cut a design out of each bread slice; set aside. Tear remaining bread into pieces, place in bottom of greased 13 x 9-inch baking pan. Layer with sliced cheese, broccoli, meat and bread cutouts. In a medium bowl, beat together remaining ingredients. Pour over mixture in pan. Cover and refrigerate 8 hours or overnight.
Mix all ingredients with a fork until thoroughly blended. (I put this back into the bread crumb container and refrigerate until needed.)
Chop onion and pepper and saute in margarine. Add beef and cook until done. While cooking beef, separate with a fork. Combine all other ingredients. Layer cheese and Fritos on top. Bake at 350° for 30 to 40 minutes.
Mix following directions on package, using the milk instead of water and 3 egg whites instead of 2. Bake according to package directions.
Brown diced pork in a large skillet with chopped onion, garlic, onion powder and seasonings. Add brown sugar, celery and pineapple. Simmer over low heat until ready to serve or place in oven casserole at 325° to 350° or crock-pot.
Cream shortening and sugar, beating well at medium speed of an electric mixer. Add eggs and molasses; mix well. Combine flour and next 4 ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Drop dough by rounded teaspoonfuls 1 1/2 inches apart on lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes. Cool on wire racks. Yield: approximately 8 dozen cookies.
Prepare spaghetti; drain. In skillet cook hot links and pepper until pepper is tender-crisp. Stir in spaghetti sauce. Simmer uncovered for 10 minutes. Serve over spaghetti. Serves 6.
Mix well. Bake at 350° in loaf pan for 35 to 45 minutes.
Cream margarine and sugar. Add eggs, beating well. Add dry ingredients and chill dough. Roll dough into balls the size of walnuts. Roll balls in mixture of 2 teaspoons cinnamon and 2 teaspoons sugar. Place on an ungreased cookie sheet and bake in a 400° oven for 10 to 12 minutes or until very light brown. Cool slightly before removing to cooling rack.
Rinse raisins; add water, jelly, rind and juice and bring to boil. Blend sugar with cornstarch, salt and allspice; stir into orange mixture. Cook, stirring, until clear. Makes 1 1/2 cups. Great for baked ham.
Mix together thoroughly the butter, sugar, flour, salt and baking powder. Add enough milk to make a batter; beat 1 minute. Pour into a buttered casserole. Make topping by using pineapple mixed with remaining sugar. Bring to a boil. Pour over batter. Bake in 400° oven 30 minutes. Serve hot or cold. Makes 6 servings.
Crush chips and put half in bottom of a 9 x 13-inch cake pan that has been sprayed with Pam. Combine soups, Ro-Tel tomatoes and broth. Whisk until smooth. Pour half over chips in pan. Sprinkle chicken, onion and cheese over soup in layers. Put another layer of chips, soup, chicken, onion and cheese. Bake at 350° for 30 minutes or until hot and cheese melts.
Grease casserole with margarine using 1 (12 x 7 x 2-inch) dish. Arrange 6 slices of bread in the bottom of baking dish. Cover with the cheese, then with the remaining bread. Beat the eggs; add the milk, mustard, onion, salt, pepper and Accent. Pour over the bread. Let stand 1 hour. Bake in preheated oven at 325° to 1 hour. Serve immediately or cover casserole and refrigerate overnight and bake the next day.
Brown 1 pound ground beef and 1/2 cup chopped peppers and 1/2 cup chopped onion; drain. Add 2 cups of water and 1 bag Lipton beef noodles. Cook on medium heat for 7 minutes. Add 1 can of kernel corn, drained, and simmer for 5 minutes. Add 1 cup shredded Cheddar cheese and simmer for 5 minutes. Serve.
Boil margarine and brown sugar for 2 minutes. Set off heat. Add milk and return to heat. Let come to rolling boil. Cool to lukewarm and beat powdered sugar in mixture. Beat until smooth consistency to spread on cake.
Place turkey slices in shallow oblong baking dish. Arrange asparagus spears on top. Mix steak sauce and soup and pour over asparagus. Sprinkle with cheese. Bake in moderate oven at 375° for about 20 minutes, then place under broiler until bubbly.
Place the condensed milk, cream cheese, lime juice and vanilla in	a food processor or the large bowl of an electric mixer. Blend on medium speed for 15 minutes. (The long mixing time incorporates	air and eliminates lumps.) Place filling in	the cooled, baked crust and refrigerate at least 8 hours before serving. Garnish with fresh whipped cream and twisted lime slices, if desired. Serves 8.
Trim fat from meat; cut into serving size pieces. Heat oil in a large skillet. Add steak; brown on both sides. Transfer steak to a 2-quart shallow baking dish. Combine ingredients, stirring well. Pour over steak. Cover and bake at 325° for 1 1/2 hours, or until tender. Serves 6 to 8.
Slice peaches; add sugar and lemon juice to peaches. Mix and let set while cooking glaze. Bring peach juice concentrate and 5 cups water to a boil. Dissolve rest of water in clear jel and thicken boiling juice, stirring until thickened. Remove from heat and add salt, butter and almond extract. Add peaches to cooked glaze. Fill canning jars and process. I pressure can at 5 pounds for 5 to 10 minutes and invert cans to help them seal. Yields 8 1/2 quarts.
Sterilize the jars for 5 minutes. Wash pickling cukes. Let stand in water for 2 hours. Put 2 sprigs of dill in bottom of	quart jar. Pack cukes in jar. Add 2 pieces of garlic and a piece of red pepper. On top of each jar, put 2 sprigs of dill and a sprinkle of alum. Combine vinegar, salt and water and bring to a boil. Fill jars and seal. Makes 7 quarts.
In medium bowl, pour boiling water over tomatoes to cover for 2 minutes.	Drain, reserving 1/4 cup liquid. Thinly slice tomatoes and set aside.
Combine all ingredients and mix gently. Keep chilled until serving time. Mixture can be served in lettuce cups, hollowed out tomatoes or on toast or an open face sandwich. Makes 3 or 4 servings.
Heat oven to 375°. Combine peanut butter, Crisco, 1 teaspoon brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer. Add egg and beat until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
Mix the boiling water and jello well. Cream the sugar and cream cheese. Add to the jello mixture with the lemon juice. Add the vanilla and mix well. Whip the chilled Carnation milk and fold into other mixture. Pour into graham cracker crust. Sprinkle remaining crust over top. Chill until ready to serve.
Heat oil and brown flour. To the 2 c. water add the chili powder and disolve. Add the mixture to the browned flour and mix well. Add seasonings and blend. Bring it to a bubb boil, stirring frequently. Simmer covered for 5 min. Evaporated milk can be added to soften flavor.
Place one cheese slice and one broccoli spear on a ham slice. Roll up and hold together with toothpicks. Arrange in a shallow baking dish. Mix soup and milk in a bowl. Pour soup and milk mixture over ham rolls. Bake for 25 minutes at 350°.
In large saucepan, prepare macaroni according to package directions. Add carrots, broccoli and pepper for the last 5 minutes of cooking time; drain.
Mix all ingredients together and bake, uncovered, 1 to 1 1/2 hours at 350°.
Saute onion and celery; add broth. Bring to boil; reduce heat, cover and simmer 5 minutes or until veggies are tender. In a large bowl, stir together undrained onion mixture, turkey, tortillas, chili peppers, soup and black pepper. Reserve 1/2 cup each cheese. Stir remaining cheeses into mixture. Pour into lightly greased 13 x 9 x 2-inch baking dish. Top with salsa and remaining cheeses. Bake at 350° for about 30 minutes. Let stand 5 minutes before serving. Serves 6.
Mix together pudding, milk, Eagle Brand milk and Cool Whip. Alternate wafers, bananas (sliced) and pudding mixture. Garnish with vanilla wafer crumbs. Refrigerate several hours before serving.
In a large kettle, melt margarine. Add celery, onion and bone. Saute until onion and celery are tender. Add water, peas and pepper. Simmer, covered, until peas mash between fingers (about 1 hour). Remove bone from kettle; cut off meat and reserve. Add hot milk and meat; do not boil. Ready to serve. If too thick, you may add more milk. Serve with croutons, if desired.
In a medium saucepan, put catsup, brown sugar, onion, liquid smoke and garlic powder. Cook for 5 minutes. Put kielbasa in a casserole dish. Pour sauce over. Bake at 350° for 30 to 40 minutes or until kielbasa is completely heated through and barbecue sauce thickens up.
Melt chocolate over boiling water. Add milk; stir 5 minutes, or until thickened. Add water; mix well. Pour into freezing tray. Freeze until ice crystals form around side of pan. Add vanilla and whipped cream until thick enough to hold a soft peak. Fold into chilled mixture and freeze. When half frozen, scrape from sides and bottom of tray. Beat until smooth, but not melted. Freeze until firm.
Heat oven to 350°. Butter a 1 1/2 quart baking dish. Chop onion. In large frying pan, heat the oil over medium heat. Add onion, cover, cook until tender (about 5 minutes). Add frozen vegetables, marjoram, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook until tender, stirring occasionally, about 5 minutes. Meanwhile, grate cheese. Beat eggs with 1/2 teaspoon salt. Transfer vegetable mixture to a bowl. Stir in Bisquick, 1 cup of cheese and the egg mixture. Transfer to baking dish. Sprinkle top with cheese. Bake for 25 minutes.
Cut boiled eggs in halves (each). Put yellow in bowl separately. Arrange on pretty tray. Break up yellow with fork. Add salad pickles, about 1 tablespoon of mustard and enough Miracle Whip to reach a creamy fluffy consistency. Generously fill whites. Any leftover yellow mixture makes a great sandwich (smile).
Cut tops and bottoms off of tomatoes and make slices approximately 1/4-inch thick. Sprinkle with salt and pepper and lightly dip in flour. Fry in hot butter until brown on both sides.
Mash beans well using juice. Beat eggs and add all other ingredients. Mix well. Pour into 3 unbaked pie shells. Bake at 300° for 45 to 60 minutes. These pies freeze well.
Mix cornbread mix as directed on package and then add drained corn. Pour half of mixture into an 8 x 8-inch greased dish. Then evenly spread meat over mixture. Then spread cheese on. Add remaining mixture. Bake at 400° for 30 minutes or until done.
Let apples and sugar stand in a mixing bowl while you beat 2 egg whites until stiff. Then add yolks and stir. Add oil to egg mixture. Beat well and let stand. Mix together flour, baking soda, salt, pecans and cinnamon. Pour egg mixture over apples. Stir, then add dry ingredients. Stir with a spoon. Pour into a greased and floured tube pan. Bake at 350° for 1 hour.
Heat bacon drippings in deep pan (I use iron skillet). Add cabbage, onion and salt. Cover and cook slowly for about 20 minutes, stirring often. Add sugar and cayenne pepper to vinegar and mix well. Pour over cabbage and cook for 5 minutes longer.
Layer in microwave-safe bowl. Cook on High for 5 minutes. Stir and serve with nacho chips.
Combine first 4 ingredients. Beat until light and fluffy. Add 7-Up and beat well again. Bake in a 9 x 13-inch lightly greased pan. Bake about 40 minutes or until done. Remove from oven and immediately cover with Icing.
Mix cheese with mayonnaise. Make small rounds of thin sliced bread; spread with mayonnaise mixture. Place a very thin slice of onion on each. Put 1/2 teaspoon mayonnaise mixture on top of onion and sprinkle top generously with Parmesan cheese. Put canapes on cookie sheets in refrigerator until ready to use. Broil in preheated oven until golden brown. Watch closely as these burn easily.
Beat eggs on high speed of mixer for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Mix together the flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread on greased and floured cookie sheet. Sprinkle with nuts. Bake at 375° for 15 minutes. Turn out on towel (not terry one) sprinkled with powdered sugar. Roll towel and cake together; cool. Unroll and take off towel.
Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Mix steak sauce, onion, garlic and pepper sauce; set aside. Grill or broil steak until desired doneness, brushing with sauce mixture occasionally. Makes 4 servings.
Cream shortening, sugar and eggs. Add milk and vanilla alternately with flour to creamed mixture. Add melted chocolate. Put in jelly roll pan. Bake at 350° for about 30 minutes.
Prepare cake according to directions. Use 2 small cake pans. Cool and slice each cake to make 4 layers. Mix sour cream, sugar and coconut. Use this mixture to put layers together. Frost top and sides of cake with Cool Whip. Chill before serving.
Spread dough in greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° for 20 to 25 minutes. Cool completely. Cut into 35 (2-inch) squares.
Take a knife and slice through each kernel of corn. Then in a large bowl and with the same knife, push off all the corn into the bowl. Place corn in a pan with butter, milk, salt and pepper. Cook on low, stirring regularly to keep it from sticking. Cook between 45 to 60 minutes.
Combine the sherry, soy sauce, ginger and garlic in a bowl. Place the chicken cubes in the mixture and marinate in the refrigerator for several hours or overnight. In a large skillet bring the stock to a boil. Add the mushrooms and stir-fry for 2 minutes. Add the celery, onions and green pepper and stir-fry an additional 2 minutes. Stir in the chicken and marinade and cook until the chicken is opaque, about 2 minutes. Drain the pineapple, reserving the juice, and cut the chunks into thirds, setting them aside.
Put cooked, deboned chicken breasts (cut up) in a 9 x 13-inch buttered casserole. Mix soups, broth, margarine and drained peas and carrots. Pour over chicken. Mix Bisquick and milk (it will be thin). Spoon over chicken mixture. Bake at 325° for 1 hour.
Mix all ingredients and spoon into paper lined muffin tins. Bake at 375° for 18 to 20 minutes.
Mix all ingredients together. Beat 2 minutes at medium speed. Pour into lightly greased and floured pan. Bake 30 to 35 minutes at 350°.
Layer ingredients as listed in a large bowl. Refrigerate 4 to 6 hours. Toss well at serving time.
Cook greens down in crock-pot. Fix corn bread batter, then pour over greens. Cover and cook until corn bread is almost done. Cover and simmer until done.
Combine in a saucepan the sugar, vinegar, crushed stick of cinnamon, celery seed and mustard seed. Bring to boiling, stirring until sugar is dissolved. Pour hot vinegar mixture over pickles which have been cut diagonally crosswise in 1/2-inch thick slices. Add half of garlic clove. Set in refrigerator for 1 week before serving.
Cook grits according to package directions! Add cheese, butter and eggs. Pour into baking pan. Sprinkle paprika on top. Bake at 350° for 30 minutes.
Combine peanut butter, butterscotch morsels and chocolate morsels in double boiler over low heat, stirring constantly, until melted. Stir in peanuts. Drop by rounded teaspoonfuls onto waxed paper. Chill until firm. Store in a covered container in refrigerator. Yield: 4 dozen.
Bring cream cheese to room temperature. Mix cream cheese, olives and chilies in medium bowl. Place room temperature Velveeta cheese between two layers of Saran Wrap or waxed paper. Roll into rectangle until about 1/4-inch thick. Spread mixture evenly over Velveeta. Using bottom paper, roll into log. Place on serving dish seam side down. Trim ends evenly. Place in refrigerator, covered, for at least three hours. Serve with different types of crackers.
Wrap a salted soda cracker with a piece of bacon and secure with a toothpick (1/2 slice per cracker). Bake on a rack on a cookie sheet in a slow oven until brown and bacon is crisp. Remove toothpick while warm. Can be frozen and then placed in oven to just warm before serving.
Add to margarine mixture, stirring well after each addition. Bake at 200° for 1 to 1 1/2 hours, stirring occasionally.
Salt and pepper roast. Cut garlic clove in half and rub garlic on each side of roast. Cover all sides of roast with flour. Brown floured roast in oil on both sides. Place roast in slow cooker. Add onion soup mix, golden mushroom soup and 1 soup can of water to pan the roast was browned in. Bring to slow boil. Stir well and pour over roast. Cook overnight on high.
Mix oil, lemon juice, soy and Worcestershire sauce, seasoning salt and pepper. Marinate veal in mixture for 3 to 4 hours. Skewer veal cubes alternately with mushrooms, green peppers, tomatoes	and onions. Cook on	outdoor grill over medium coals, turning occasionally and brushing with marinade. Serve with wild rice.
Soften cream cheese. Blend in egg, vanilla and salt; gradually beat in sugar. Blend in slightly cooled chocolate. Frosts top and sides of 2 (8 or 9-inch) layers.
Cream butter and sugar until light. Beat egg yolks well and add to mixture, creaming thoroughly. Sift together cake flour, baking powder and salt. Add to batter alternately with milk, scraping sides of bowl frequently. Add vanilla. Beat egg whites until stiff and fold into batter.
Grate cheese (the whole box, depending on amount desired) on cutting board, then put grated cheese in plastic serving bowl. Then add pimiento and salad dressing until it is creamy enough. When halfway stirring salad dressing into cheese and pimientos, add pickle juice. Then continue stirring until it's ready to serve.
Bake pie shell and cool. Wash strawberries and drain, removing caps. Place 2 layers of whole berries in pie shell with pointed ends up and largest berries in the center. Prepare glaze.
Mix meat with 1/2 can tomato sauce and remaining ingredients. Set remaining sauce aside. Shape meat into loaf and place in shallow baking dish. Bake at 375° for 1 hour. Drain. Pour reserved tomato sauce over meat loaf and bake 5 minutes more. Let stand 10 minutes before slicing. Makes 6 servings.
Cream the cheese and oleo, then stir in seasonings. Use a fork to flake the crab meat and stir into cheese mixture. Spread mixture on all 48 muffin pieces, placing on cookie sheets and freezing. Package and keep frozen until needed. May also be baked without freezing. Bake at 350° until brown and bubbly. Good as a snack or served with salad or raw vegies.
Mix beans and soup in casserole dish. Bake until center is hot. Sprinkle with potatoes on top and bake another 10 minutes at 350°.
Drain the fruit and combine with the cottage cheese and Cool Whip in a medium mixing bowl. Sprinkle the jello over the top and stir to mix well. Add pecans, if desired. Cover and refrigerate 30 minutes.
Fry bacon and place on paper towel. Saute onion and bell pepper in bacon drippings. Drain drippings and add remaining ingredients to pan. Crumble and add bacon. Cook on medium to low heat until cheese is melted.
Put chicken in a layer in a 13 x 9-inch baking dish. Top with layers of Swiss cheese. Combine 1 can of soup with milk and spread over chicken and cheese. Top with dressing. Bake 1 1/4 hours at 350°. Cover with foil at end of baking time if dressing starts to get too brown.
Mix first 3 ingredients. Then add coconut and nutmeats. Fold in Cool Whip. Chill 3 hours or overnight.
In a large mixing bowl, combine thawed potatoes, 1/2 cup oleo, onion, sour cream, soup and cheese. Place in a greased 2 1/2-quart casserole dish. Mix crushed corn flakes and the remaining 1/2 cup margarine and spread over potato mixture. Bake at 350° for 50 minutes. Garnish and serve hot.
Dissolve yeast in water. Stir in ginger, salt and sugar. Blend in flour. Stir until moist. Knead on floured board until smooth. Break into 12 to 14 pieces. Roll into ropes (3) and braid. Arrange on lightly buttered cookie sheet. Brush with egg. Sprinkle with poppy seed. Bake at 425° for 15 minutes.
Mix all ingredients. Store in covered dish in refrigerator. Good on apples. Soak apple slices in orange juice to keep from turning dark.
Make batter out of flour, shortening, salt, sugar, soda and buttermilk. Pour into baking dish. Heat fruit of your choice with sugar to taste. Pour hot fruit on batter. Bake slowly at 350° for about 30 minutes.
Put greens and turnips in large pot. The greens cook down but to begin, you will need to push them down to get all into the pot. Boil until tender, 10 to 15 minutes. Season with bacon drippings.