HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine, peanut butter and chocolate chips in a large pan. Add the cereal and coat thoroughly. Place in a large paper bag with the powdered sugar and toss.
Squeeze remaining liquid from spinach and place in large bowl, tear into small pieces. Beat eggs, crumble feta cheese and add to spinach. Saute onion and garlic in olive oil until brown, add to spinach, season with pepper and oregano. Butter a large oblong baking dish.
Place chicken pieces between 2 slices of wax paper and pound with mallet until 1/4 inch thick. In large Ziploc bag, combine all ingredients together. Seal bag, squeezing out air; turn to coat chicken. Refrigerate 6 to 8 hours or overnight, turning bag occasionally.
Lightly sprinkle chicken with salt and pepper. Heat a 4 or 6-quart pressure cooker; add oil and brown chicken breasts. Add shallots, chicken broth and vinegar. Close cover securely. Place pressure regulator on vent pipe. Cook for 3 minutes at 15 pounds pressure with pressure regular rocking slowly. Cool cooker at once. Remove chicken and keep warm. Return to pan to heat and bring liquid to a boil. Stir in rice; remove pan from heat. Let stand 5 minutes. Gently stir in raspberries. Serve with chicken. Yield: 4 servings.
Mix ingredients together and pour into pie shell. Bake 30 to 35 minutes on 350°.
Pound chicken to 1/2-inch thickness. Combine honey (2 tablespoons), mustard and lime juice. Pour over chicken and marinade at room temperature for 15 minutes. Cook rice according to package directions, adding peas, pepper strips and 1 tablespoon honey after rice has simmered 22 minutes. Remove chicken from marinade.
Mix all together and add the lime or pineapple sherbet when ready to serve. Serves 50.
Peel apples and slice. Mound them in buttered 9-inch pie pan. Sprinkle with the orange juice. Combine sugar, flour, cinnamon, nutmeg and salt. Cut in 1/2 cup margarine. Sprinkle this mixture over the apples. Bake at 375° for 45 minutes.
Beat egg whites with salt. Add marshmallow cream and mix. Put on favorite pie. Bake 12 to 15 minutes at 350°.
Blend ingredients together. Place in microwave for 1 minute on High. Stir and repeat for another minute. Stir in vanilla. Put aside and let cool.
Cream butter and 1/2 c. sugar in small bowl. Add egg yolk and vanilla. Add flour to mixture along with grated rind.	Mix. Spread mixture evenly over a 10 x 15 jelly roll pan. Beat egg white until foamy and then gradually add 1/4 c. sugar. Beat until stiff peaks form. Spread over base, sprinkle nuts on top.	Bake at 375 degrees for 15 minutes.
In thickest side of each chicken piece, cut a pocket large enough for cheese. Place a cheese slice in each pocket. Beat together egg, Parmesan cheese, parsley, bouillon and dash of pepper. Coat chicken with flour and dip in egg mixture. Brown in hot oil 2 to 3 minutes on each side. Transfer to 10 x 6 x 2-inch baking dish. Bake 8 to 10 minutes at 375°. Makes 4 servings.
Heat oven to 350°. Combine all ingredients except cheese in a 3-quart ungreased casserole. Bake uncovered for 1 1/2 to 2 hours until moist, not runny. If using cheese, add to top and bake an extra 5 minutes. Serves 4 to 6.
Cream together first 4 ingredients. Combine next three (chips, water and oatmeal) in a bowl and let set for 10 minutes. Sift together flour, baking soda and cocoa; add to egg and sugar mixture. Finally, add oatmeal mix to the previous mixture and pour into greased and floured 9 x 13-inch pan; top with remaining chocolate chips and nuts. Bake in 350° oven for 30 to 40 minutes until done. Serve hot or cold.
Brown hamburger with onions, then strain off grease. Mix remaining ingredients. Bring to a boil, then reduce heat and simmer for about 2 hours, stirring occasionally.
Crush up cookies with a rolling pin. Pour melted butter over cookie crumbs. Press half of crumbs into bottom of 9 x 13 baking dish. Reserve remaining crumbs for topping. Beat 1 1/2 cups milk with cream cheese until mixture is fluffy. Add pudding and remaining milk and mix well. Fold whipped topping into pudding mixture. Spread pudding mixture over cookie crumbs. Spread reserved crumbs over pudding layers. Chill and serve.
Dissolve gelatin in boiling water; let it set until it starts to congeal. Soften cream cheese and mix with whipped cream; fold with other ingredients into gelatin. Pour into mold and chill. Yields 12 to 14 servings.
Place butter in a 9 x 13-inch pan and melt 1 1/2 to 2 minutes on High (glass pan). Stir in seasoning. Mix with rest of ingredients. Microwave 2 to 4 minutes on High. Makes 7 cups.
In a casserole dish, cook on High for 5 minutes, then on 1/2 power for 25 minutes.
Combine the first 4 ingredients in an ungreased 1 1/2-quart casserole or 8-inch square baking pan; set aside. Combine the remaining ingredients in large bowl until well blended and crumbly. Sprinkle over apple mixture. Bake at 350° (325° glass) for 40 to 45 minutes until deep golden brown and bubbly. Serve warm with ice cream or whipped cream.
Boil raisins, dates and apples in water for 3 minutes. Add shortening to melt. Cool. Add rest of ingredients with nuts last; mix well. Refrigerate until chilled. Drop by teaspoon on cookie sheet. Bake at 350° for 10 to 12 minutes. Refrigerate cookies.
Combine sugar, margarine, syrup, salt and flavoring. Bring to a boil. Cook for 5 minutes. Remove from heat. Add soda. Pour mixture over popcorn; mix well. Scatter in large shallow pan. Bake at 250° for 1 hour, stirring frequently.
Mix thoroughly flour, milk and corn. Add dash of salt and pepper. Blend well beaten egg and add. Drop mixture by tablespoon into hot fat and fry a golden brown.
Mix the first 4 ingredients; cook until it forms a real soft ball in cold water. Add the coconut; cook until 240°, or until it forms a soft ball. Add the butter and vanilla. Let cool until bottom of pan is warm. Beat with electric mixer (add a few drops of red coloring if pink color is desired) until it begins to hold its shape when dropped from spoon. Drop onto wax paper; top with pecan halves or pieces. Store in tins.
Combine all ingredients in a greased casserole and bake for 30 minutes at 350°.
Combine soup and water. Measure out 1/2 cup soup mixture and combine with bread crumbs, ground beef, onions, egg and salt. Shape into meat balls about 1 1/2 inches in diameter. Brown meatballs in a large skillet, using 1 tablespoon oil. Add remaining soup mixture, cover and cook over low heat about 15 minutes. Stir occasionally. You may shape into patties if you prefer.
Mix cake mix, sour cream, sugar, oil and eggs for 4 minutes. Pour half of batter in a 13 x 9-inch greased and floured pan. Mix brown sugar and cinnamon. Sprinkle more than 1/2 of mixture over batter. Add remainder of batter and sprinkle rest of mixture over this. Cut across a few times with knife to mix. Cook at 325° for 30 minutes or more. Ice.
Layer cream cheese, refried beans and salsa; top with cheese. Heat in microwave for about 3 to 4 minutes, or until cheese melts. Dip with nachos. It's wonderful!
Grate or shred the carrots. Drain the pineapple. Boil ginger ale. Pour over lemon jello. Mix. Add carrots and pineapple. Refrigerate until firm. Serve on lettuce. May be topped with Miracle Whip/pineapple dressing. Make the day before if desired.
Place spinach, fruit, onion, cheese and olives in large bowl. Toss lightly. Mix remaining ingredients; add and toss. Makes 6 cups or 6 side-salad servings.
Dissolve orange gelatin in 3/4 cup boiling water. Add sherbet (which has just been removed from the freezer) and stir until sherbet is completely blended with the gelatin. Pour mixture into a 2-quart mold and spread sour cream over the top. Chill for 1 hour.
Sift flour; measure. Add soda, baking powder and salt; sift again. Cream shortening and peanut butter; gradually add the sugars and cream thoroughly. Add well beaten egg. Combine the dry ingredients and creamed mixture. Mix well. Form into balls 1-inch in diameter and place on a lightly greased and floured baking sheet. Flatten with fork making crisscross pattern. Bake in a moderate oven at 375° for 8 to 10 minutes. Makes 3 1/2 to 4 dozen cookies.
Combine first 6 ingredients in a large mixing bowl and beat 2 minutes. Pour half of batter into a well-greased and floured tube pan (10-inch). Combine sugar, cinnamon and finely chopped nuts and sprinkle half this mixture onto batter. Pour in the remaining batter and sprinkle with remaining sugar, cinnamon and nut mixture on top of batter. Bake at 350° for 50 to 60 minutes.
In a bowl, stir together cornstarch, flour, baking powder, salt and pepper. Stir in water and egg until smooth. Pour corn oil into a large skillet at depth of 1/2 inch, filling skillet no more than 1/3 full. Heat oil over medium heat to 375°. Dip vegetables, a few at a time, into batter (stir batter occasionally). Carefully add vegetables to hot oil a few pieces at a time. Fry, turning once, for 2 to 3 minutes until golden brown. Drain.
Melt butter; add peanut butter and sugar and mix well. Add crumbs and mix. Spread in buttered pan (I use a 9 x 13 pan). Melt the chocolate chips over hot water and spread on top of peanut butter mixture.
In a large bowl, mix brown sugar, eggs and butter. Mix well with a wooden spoon. Then add in flour, baking powder, soda, pecans and vanilla. Mix well and pour into a greased baking pan. Spread in pan and sprinkle 1 cup of chocolate chips over batter. Bake at 350° for 25 minutes (center will be soft).
Crush pretzels (use a Ziploc bag). Put pretzels in a bowl. Add margarine and sugar. Mix well with a fork and place in a 9 x 13 dish. Bake for 8 minutes at 400°. Cool. Beat together softened cream cheese and 1 cup sugar. Fold in Cool Whip and set aside. Dissolve Jell-O in hot water. Add frozen strawberries. Refrigerate until partially set. Spread cream cheese mixture over cooled crust. Add Jell-O with berries and refrigerate. Best if chilled overnight.
Break the lettuce into bite size pieces. Layer the ingredients in a 9 x 11-inch Pyrex dish as follows: lettuce, onion, celery, bell pepper and peas. Combine the mayonnaise and sugar; spread on top. Cover this with cheese. Refrigerate until ready to serve.
Whip mayo, mustard, Equal, vinegar, oil and milk with a wire whip. Pour over cabbage and carrots. Toss until well coated. Serves 6.
Combine the first 10 ingredients in a large bowl; make a well and add the pumpkin, oil and water. Blend well. Add 4 eggs, one at a time, blending well. Divide into 3 greased and flour loaf pans. Bake at 350° for 1 hour. Great served warm or cold.
Mix all ingredients with electric mixer. Pour into an ice cream freezer and fill with milk. Freeze.
Preheat oven and baking sheet to 375°. In large bowl, using a wire whisk, whisk together the eggs, pumpkin, milk, 3/4 cup sugar and 2 teaspoons spice. Pour filling into 1 frozen crust. Bake on preheated baking sheet for 30 minutes.
Boil sugar, water and cornstarch until clear. Remove from heat. Add Jell-O; cool. Put peaches in pie shell. Pour mixture over peaches. Refrigerate to jell.
Crush cookies and put half in 9 x 13 x 2-inch glass cake pan. In a medium mixing bowl, mix milk, pudding and vanilla; let stand. In another bowl, cream the butter and cream cheese until smooth. Add powdered sugar. Fold in Cool Whip. Combine the mixtures and pour over the crumbs in the pan. Top with other half of Oreo crumbs. Cover tightly and chill overnight.
Defrost 2 pie shells. Cover meat with water in frying pan. Cook until brown. Drain all water off meat. Add 1 can or jar gravy; brown with onions. Do not add water into gravy. Pour into pie shell. Cover with the other pie shell. Brush top with 1 egg. Put 4 or 5 slits on top. Bake at 325° for 40 minutes.
Skin chicken before cooking. Boil chicken and let cool. Debone chicken. Add other ingredients. Add mayonnaise, salt and pepper.
Cook and drain macaroni. Place in 2 1/2 qt. greased casserole dish. Melt butter over medium heat, stir in flour; mix well. Add milk and cook over medium heat, stir constantly until sauce thickens. Add salt, sugar, and cheese, mix well. Mix sour cream and cheese into sauce. Pour over macaroni; mix well. Sprinkle grated cheese and bread crumbs over top. Dot with butter. The dish may be frozen at this point. Bake at 350 degrees for 45-50 minutes.
Combine sugar, cornstarch, flour and salt in saucepan. Add milk gradually, stirring until smooth. Cook until very thick and bubbling. Stir a little of hot mixture into egg. Add egg to hot mixture; cook, then chill thoroughly. (Mixture will be very thick.) Beat until smooth and velvety. Whip cream and fold into filling mixture. Add vanilla. Fill shell. Refrigerate until serving time. Add thickened strawberries on top.
First layer shredded lettuce. Second layer coarsely chopped celery. Third layer coarsely chopped green pepper. Fourth layer Spanish onion, separated into rings. Fifth layer the sugar peas that have been drained. Sixth layer spread mayonnaise on top. Sprinkle sugar on mayonnaise. Seventh layer shredded cheese. May sprinkle bacon crumbs on top.
Dredge veal with paprika; set aside. Heat oil in Dutch oven. Add chopped onions and saute until lightly browned. Remove onions using slotted spoon and set aside. Brown dredged veal on all sides. Return onions to Dutch oven. Stir in tomatoes, tomato sauce and salt. Simmer gently, uncovered, about 1 hour or until veal is tender. Serve over noodles. Makes about 6 servings.
Scrub potatoes; dry and place on racks in 450° oven. Bake until tender (approximately 1 hour). Cook vegetables in a medium saucepan until tender to taste. Place vegetables in bowl. Measure cooking liquid, then add milk to make 2 cups. Pour into saucepan and set over medium heat. Toss cheese with flour. Gradually add to hot liquid, stirring constantly until cheese melts and sauce is smooth. Stir in vegetables. Cover; keep warm. When potatoes are tender, immediately cut crisscross tops to release steam. Squeeze and press ends toward center to fluff up insides. Place on serving dishes and top each with sauce.
Add ingredients, one by one. Mix thoroughly. Bake at 400° for 5 minutes, then at 350° until firm.
Brown and drain meat. Combine other ingredients with meat and simmer until thick. Serve over toasted or untoasted hamburger buns.
Fry bacon until crisp. Remove and drain. Saute onion in a little bacon grease. Remove onion and drain. Cook potatoes in 2 cups water. When cooked, add all ingredients and simmer. (Do not boil.)
Beat all ingredients, except tuna, with mixer. Stir in tuna. Refrigerate. Serve with Chicken in a Biskit crackers.
Preheat oven to 325°. In large roasting pan, combine soups and wine. Add beef. Cover tightly and bake three hours. Add noodles. Cover and bake one hour. Serves 8.
Cut pineapple chunks in half. Combine pineapple with juice, potatoes, salt and butter. Place half of mixture in a buttered casserole dish. Top with half of the marshmallows. Add remaining half of potato mixture. Arrange pecans on top. Cover and bake at 350° for 30 minutes. Remove cover about 10 minutes before serving. Add remaining marshmallows.
Beat together eggs, salt, sugar, milk and flour until smooth. Heat frying pan. Brush bottom with butter or oil. Pour in a thin layer of batter. Spread by tilting pan. Pancakes must be very thin (almost transparent). Fry on both sides to a golden brown. Spread with jelly or cheese. Roll up and keep warm until served. Dust with powdered sugar. Can be kept warm at 200°.
Grease Bundt cake pan. Place frozen rolls in pan. Mix brown sugar and pudding; sprinkle over rolls. Mix brown sugar and cinnamon; sprinkle over mixture. Sprinkle pecans over all this and pour melted butter over pecans. Place on cabinet overnight to rise; do not cover. Bake at 350° for 30 minutes. Turn over and dump on plate to serve.
Crush some vanilla wafers and place crushed wafers in a pie plate. Stand up vanilla wafers around plate. Mix together separated eggs (save whites for frosting), milk and lemon juice. Mix. Place in pie crust. Mix egg whites and 1/3 cup sugar for meringue. Place in oven and let brown.
Cut chicken in serving pieces; roll in flour, salt and paprika. Brown in butter; push to side of skillet. Add potatoes and carrot; pour soup over all. Cover; cook on simmer for 1 hour or until potatoes are done. When done, take up and put on serving platter, leaving drippings in pan. Add sour cream to drippings, mix until heated through. Serve at once with rolls (or corn sticks) and salad.
Line bottom of a 5-quart casserole with half the corn chips. Layer the remaining ingredients in the following order: onion, kidney beans, olives, burger and remaining chips. In a small mixing bowl, combine tomato sauce and taco seasoning mix. Pour the sauce over the top of the layered mixture. Put cheese on top. Bake at 350° for 35 to 45 minutes. Serves 8.
Bake in three greased and floured cake pans. Bake for 35 to 40 minutes.
Cook sausage; drain. Separate dough into 8 triangles. Place on ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form center. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar. Beat remaining ingredients. Pour into crust. Sprinkle with Parmesan. Bake at 375° for 25 to 30 minutes. Serves 6 to 8.
Place basil, pine nuts, garlic and cheese in the work bowl of a food processor and process until a near-puree is obtained. Pour oil slowly through the feed tube while the motor runs and scrap down the sides of the work bowl with a rubber spatula once or twice. Run 20 to 30 seconds longer. Remove and reserve. Makes approximately 1/2 cup. This may be frozen. Can be served over pasta and used with seafood and chicken dishes.
Mix persimmons, sugar, eggs and flour with soda, salt and spices. Using electric mixer, stir in milk and melted butter. Add vanilla. Put mixture into a greased baking dish and bake in moderate oven at 350°, but we have always found 325° to work better. It will take approximately 1 hour, depending upon depth of pan.
Mix taco seasoning with refried beans. Spread mixture into a baking dish suitable for serving. Spread sour cream on top of the beans. Sprinkle shredded Cheddar cheese on top of the sour cream. Bake in oven until cheese is melted.
Boil potatoes and eggs. When cooked and cooled, cube and add rest of ingredients. Mix well.
Mix the first 6 ingredients well. Carefully stir in beets. Heat slowly, stirring often. Serve warm or cold. Serves 4 to 5.
Cut larger pieces of chicken in half for uniform size. Arrange, skin side up, in 2 quart baking dish. Combine juice, cornstarch, salt, cinnamon and lime juice. Pour over chicken. Cook, covered with wax paper, 28 minutes or until chicken is done, spooning sauce over chicken during last half of cooking time. Add bananas and nuts. Cook, uncovered, 1 minute and 30 seconds. Serves 4 to 5.
Mix together and put in buttered casserole dish. Spread bread crumbs and slivered almonds on top. Bake 30 minutes at 350°. Serves 6 to 8.
First, you make the dough and toss it up and down. Then, you put all the ingredients. You put it in the oven, then you will have a pizza.
This salad is very refreshing on a hot summer night. I prefer to use organic vegetables, particularly lettuce, which has a sweeter and more distinctive taste.
Prepare 1/2 recipe of dough. Shape as desired. Let rise for 1 hour. Bake about 20 minutes on greased baking sheet. Makes 2 to 3 dozen.
Mix and pour over washed pickling cukes in jars. Open and enjoy after 3 weeks.
Place popped corn in a large grocery bag. Combine oleo, brown sugar, corn syrup and salt in a large glass pitcher. Bring to boil on Full Power. Boil 2 minutes. Stir in baking soda. Pour syrup over popcorn in bag. Close bag and shake vigorously. Place bag in microwave. Cook on High for 1 1/2 minutes. Remove and shake again. Return to oven for 1 1/2 minutes. Remove and shake again. Return to oven for 1 minute. Remove and pour on cookie sheet. Let cool.
Mash potatoes with salt, sugar and oleo. Shape into balls the size of walnuts. Roll in pecans. Arrange in shallow baking dish. Make a dent in ball with thumb. Place a marshmallow in dent. Bake at 300° until marshmallow is melted and brown.
Melt butter in baking pan. Mix all ingredients and bake at 350° for 30 minutes.
Beat cream cheese and powdered sugar until creamy and stir in Cool Whip. Add food color. In a bowl, mix pineapple, fruit cocktail, cherries, mandarin oranges, marshmallows and nuts. Add ingredients and mix. Makes large bowl.
In large mixing bowl, mix all the ingredients together, using hands. After thoroughly mixed, shape into loaf and press into 4 x 10-inch loaf pan. Bake at 350° for 1 to 1 1/2 hours, pouring off grease as it surfaces. Let cool 5 minutes after removing from pan. Serves 6.
Preheat oven to 350°. Season chicken with salt, pepper and chili powder. Quickly heat tortillas in hot oil. On each tortilla, layer 2 tablespoons of chicken, 1 teaspoon onion, 1 teaspoon olives, 1 tablespoon sour cream and 1 tablespoon cheese. Roll up each tortilla and place in oblong baking dish.
Mix all ingredients except cracker crumbs and margarine. Stir crumbs into margarine	and sprinkle on top of the other ingredients. Bake in 2 quart dish at 350° for 30 to 40 minutes, until bubbles.
Preheat oven to 325°. Cream the butter, sugar and vanilla in mixer bowl for about 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve coffee powder in hot water. Sift flour, cocoa, salt and baking powder together. Add to creamed mixture alternately with coffee and buttermilk, beating just until blended after each addition. Pour into well-greased and floured, fluted tube pan. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until cake tests done.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Add vanilla, beating until blended.
Beat butter and sugars until fluffy. Add in the eggs and vanilla. Mix together the dry ingredients and slowly add. Lastly, mix in the oatmeal, Rice Krispies and coconut. Drop from teaspoon 3 to 4-inches apart. Bake at 350° for 10 to 12 minutes.
Mix beef, bread crumbs, onions, egg and parsley. Shape into meat balls. In skillet, brown meat balls. Pour off drippings. Stir in soup and 1/2 can of water (or milk). Cover and cook over low heat for 20 minutes. Stir often. Serve over rice. Makes 4 servings.
Preheat oven to 350°. In resealable plastic bag, combine chicken, buttermilk, thyme, pepper sauce and refrigerate for 1 hour. Remove chicken. In separate resealable plastic bag, combine chicken and croutons; shake to coat. Place on baking sheet coated with cooking spray. Bake 30 minutes turning once.
Mix together and pour batter into cupcake papers. Bake for 30 minutes in a 350° oven.
Mix sugar, flour and cornstarch together with dash of salt. Add milk; stir well until sugar is dissolved. Cook in double boiler until thick, stirring constantly. Add part of mixture (several spoonfuls) to beaten egg yolks. Add back to remaining mixture and cook, covered, until thick (about 15 minutes), stirring occasionally, until cool. Top with Dream Whip topping. Makes 2 (9-inch) pies.
Brown meat; spoon off excess fat. Add next 4 ingredients. Cover and simmer 40 minutes. Salt to taste. Cook noodles in water until tender; drain. Layer in baking dish using noodles, sauce, Mozzarella cheese and cottage cheese. Repeat layers, ending with sauce. Top with Parmesan cheese. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Cream butter or margarine with the vanilla. Gradually add the sugar. Add eggs, one at a time. Beat until light and fluffy. Add cocoa, soda and salt. Turn mixer on low speed. Add buttermilk slowly and flour. This makes three 9-inch layers or one 9 x 13-inch pan cake. Ice with your favorite frosting. Bake at 350° for 25 to 30 minutes or until knife inserted comes out clean.
Cream together cream cheese and sugar. Add fruit and just a little of the juice. Fold in Cool Whip and freeze in a 9 x 13-inch pan. Serves 12.
Mix dressing with butter. Mix all ingredients with 1/2 of dressing mix. Put in casserole and top with balance of dressing. Bake at 350° for 25 minutes.
Brown hamburger meat, onion and green pepper in skillet and drain. Add all ingredients in crock-pot and simmer for 1 hour.