HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, heat oil. Dredge chicken in flour and place in pan. Cook until done, making sure not to burn chicken. Add mushrooms. Deglaze pan with Marsala wine. Add beef stock; reduce by half. Slowly add half and half and cook for 1 minute.
Mix oil, sugar and eggs together. Sift flour, soda and salt together; add to mixture. Mix thoroughly. Add vanilla, apples and nuts. Pour into greased and floured tube cake pan; bake for 1 hour at 350°.
Cook beef and onions in Dutch oven until tender, drain. Combine ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Stir. Heat through. Serve on hamburger buns.
Cut eggs in half and remove yolks. Mash & mix with the other ingredients and fill each egg.
Cream butter with 1 cup of sugar until light. Add eggs, 1 at a time, beating well. Add vanilla. In a separate bowl, mix flour, baking powder and soda. Alternate blending flour mix and sour cream into	the margarine mixture. Mix well. Combine in a separate bowl the rest of the sugar with the cinnamon and pecans. Spread half of batter mixture into a greased 13 x 9-inch pan. Sprinkle with half of cinnamon nut mixture. Top with the rest of the batter and spread out, then top with the rest of the cinnamon mixture.	Bake at 350° for 40 to 50 minutes. Drizzle melted butter or	squeeze butter over top during the last 5 minutes of baking.	(Could also be put into 2 smaller pans.)
Beat egg yolks, shortening and margarine at high speed until well blended. Gradually add sugar and beat until fluffy. Add extracts and beat.
Preheat oven to 350°. Combine ingredients and mix. Pour into a prepared tube pan. Bake for 40 to 45 minutes or until done. Top with glaze while still warm.
Microwave fish fillets as directed on package. Arrange muffin halves on microwavable plate or platter. Place 1 hot fillet on each muffin half. Mix tomato sauce and oregano. Spoon over fish. Top with cheese. Microwave, uncovered, until cheese begins to melt, 20 to 30 seconds. Makes 4 pizzas.
Slice Twinkies lengthwise; place in bottom of 9 x 13-inch dish. Twinkies should cover the bottom of the dish. Cover Twinkies with thawed strawberries. Add layer of sliced bananas. Cover with instant vanilla pudding. Top with Cool Whip. Garnish with fresh strawberries. Refrigerate one hour. Serve immediately.
Butter 1 1/2-quart casserole. Mix all ingredients together and put in casserole. Bake, uncovered, 35 to 45 minutes at 350°.
Mix all together and spread on French or Italian bread. Put under broiler until it sizzles.
Preheat oven to 350°. In bowl, combine muffin mix and cheese. Prepare according to package directions. Set aside. In saucepan, stir remaining ingredients until blended. Heat through.
Mix all ingredients well. Bake at 350° for 35 to 40 minutes.
Mix Jell-O and Kool-Aid according to package directions. Add pineapple juice. Freeze in gallon plastic container. When ready to serve, thaw several hours. Put in punch bowl and pour Sprite or 7-Up over the frozen mix.
Divide the cream cheese into 30 equal pieces. Separate biscuits and cut each into thirds. Wrap a cube of cheese inside each piece of dough, forming a small ball. Place the balls on a lightly greased cookie sheet and bake in a preheated 350° oven until lightly browned.
Wash and trim asparagus. Cook in unsalted, boiling water until almost tender. Drain the spears, reserving liquid. Add 3 cups water to liquid and bring to a boil. Stir in egg noodles and cook until limp but still slightly firm. Drain well.
Heat the milk until just short of scalding, melting the butter in it, having added the salt already. Dump in the couscous, then a generous handful of currants. Remove from heat; stir it up, cover and let sit for five minutes.
Cook milk, shortening and sugar until boiling, then set aside. When lukewarm, dissolve yeast in it and sift enough flour in to make it the consistency of cake batter. Let stand in warm place for 2 hours, then sift salt, soda and baking powder. Work in enough flour to make stiff dough, then roll out and cut as many rolls as you wish. Set in a warm place and let rise for 2 hours before baking. Put the rest of dough in the icebox. Will keep a week or more.
Place all ingredients in pie pan and mix with hands until mixture forms a soft dough. Press firmly and evenly against bottom and sides of pie pan (not on the rim). Bake at 375° for 10 to 12 minutes until light brown. Cool and fill with any cream filling.
Mix all ingredients except sugar and eggs. Beat eggs and sugar. Add to cheese mixture. Pour into pie crust shell (thick). Bake at 350° for 50 to 60 minutes.
Shred as much cabbage as you want to eat at a meal. Chop or dice your celery, carrots and apples according to how much you want in proportion to your cabbage.
In a large mixing bowl prepare pudding mix as directed on pkg. using two cups of milk. Layer half of the bread cubes, pudding mix, banana slices and whipped topping in a 2 quart serving bowl. Repeat with remaining ingredients; then cover and refrigerate.
Cream butter and 1 1/4 cups sugar. Add eggs one at a time. Sift flour, salt and cinnamon and add to creamed mixture. Shape into small balls. Mix 1/4 cup sugar and 1 teaspoon cinnamon and roll balls in the mixture. Place on greased baking sheet. Press walnut halves on each and bake 10 to 12 minutes at 375°.
Mix vegetables, mushroom soup and approximately 3/4 can of onions together. Put half of mixture in baking pan. Lay slices of cheese on top. Cover with remaining mixture of vegetables. Cover with cheese. Add rest of onions on top when approximately 15 minutes of cooking time left. Bake 30 to 45 minutes at 350°.
Boil tator until done. Peel while hot. Mash until lumps are gone. Add vanilla and sugar using about 1 cup sugar at a time. Add milk when mixture becomes stiff. Roll out on sugar. Spread with peanut butter. Roll into a loaf. Chill for 5 minutes. Slice in quarters and dip in powdered sugar.
Peel and boil potatoes until tender, then drain. Place in casserole dish. Add rest of ingredients. Bake for 15 minutes at 350°.
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Mix cold water and ice cubes to make 2 cups. Add gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in whipped topping with wire whisk until smooth. Spoon into 8 dessert dishes. Refrigerate for 2 hours or until firm. Garnish with whipped topping and raspberries.
Combine all ingredients, except mayonnaise; mix well. Add mayonnaise; toss until all ingredients are well coated. Makes 8 servings.
Blend all ingredients well until smooth and creamy. Refrigerate at least 1 hour before serving in covered container.
In bowl mix all ingredients except milk. Once mixed, blend in milk. Mix well. Divide the dough into 6 parts. Roll each part into a five inch circle. Cut each circle into quarters (pie slice sections). Bake at 450° on a greased pan for 15 minutes.
Cream margarine and Crisco with sugar. Add eggs, one at a time. Add vanilla, lemon and almond flavorings. Sift flour 3 times, then add alternately with milk, starting and ending with flour. With last bit of flour, add baking powder. Bake 1 hour and 20 minutes in a 350° oven. Turn oven on after putting in cake.
Mix well all of the ingredients, except nuts and cranberries. Fold in nuts and cranberries. Bake at 350° in 1 big loaf pan or 2 small pans.
In large bowl, combine sugar, oil, oatmeal, baking soda, salt, baking powder, flour, eggs, zucchini and vanilla. Fold in nuts. Spoon onto a well-greased jelly roll pan. Bake 15 to 20 minutes at 350° or until brown. Let cool.
Bring celery, onion and broccoli to boil. Cook 5 minutes and drain. Add rice, butter and soup. Mix well. Pour into casserole; spread Cheez Whiz over top. Bake at 350° for 30 minutes or until bubbly.
Brown sausage in large skillet. Drain. Melt cheese in skillet with sausage. Mix in garlic and Worcestershire. Remove from heat. Arrange bread on cookie sheet in a single layer. Put about one tablespoon of sausage mixture on each piece of bread. Bake in oven at 350° for about 10 to 15 minutes. Makes about 6 dozen.
Mix dressing mix and melted margarine together. Spread half of	mixture in a	small casserole dish (greased). Fold remaining ingredients together and put on top of dressing. Use the other half of dressing on top.	Bake for 30 minutes at 350°.
Preheat oven to 325°. Grease a 9-inch spring-form pan. In a large bowl with electric mixer at high speed, beat cream cheese with cottage cheese until creamy and well combined.
Cream the margarine or butter and sugar. Add eggs, one at a time, beating well after each. Sift flour, baking powder, salt and baking powder. Add dry ingredients with the evaporated milk and vanilla.
Set oven at 375°. Mix and sift dry ingredients. Spread oats and nuts on ungreased cookie sheet and toast 5 to 7 minutes and set aside. Simmer raisins in 1/2 cup water until plump and drain. In mixer, beat sugar, apple butter, egg, oil and vanilla until light and fluffy. Stir in flour mix, oats, nuts and raisins. Drop on greased sheets about 2 inches apart. Bake 8 to 10 minutes until lightly browned. Makes about 40 medium size cookies. Calories, 114, fat 3g, sodium 46 mg, cho 9 mg.
Brown the pork in the soy sauce. Add the celery and onion. Add the mushroom soup, mushrooms, bean sprouts and noodles. Put into casserole dish and bake at 350° for 1 hour or until pork is done. During the last 10 minutes of baking, sprinkle chow mein noodles on top.
Day before serving: In 10-inch skillet over medium heat, heat to boiling all ingredients except mushrooms; cover and simmer over low heat 10 minutes. Stir in mushrooms until coated. Cook over medium heat 3 to 5 minutes or until fork tender. Cover and refrigerate.
In a large soup pot, heat oil. Add onions and cook over medium heat until lightly brown. Add garlic, cumin, cinnamon and cayenne pepper. Cook for 1 minute. Add all remaining ingredients except cheese. Bring to boil, reduce heat and simmer for 30 to 40 minutes or until ready to serve. Add extra chicken broth if it gets too thick.
Beat sugar, eggs and salt until mixture is lemon-colored. Add butter and flour and blend well. Add milk and fold in 1 cup coconut. Pour into pie shell. Top with remaining coconut. Bake at 325° about 1 hour.
Put vegetables in a bowl and toss with oil. Arrange in a shallow layer on a nonstick cookie sheet; sprinkle with seasoned salt. Cook 20 to 30 minutes at 425°.
Put all ingredients in blender; mix well. Can be stored up to 2 weeks in refrigerator.
Brown sausage in a large frying pan. When sausage is cooked, cut into 1-inch pieces. Put remaining ingredients into crock-pot; add sausage. Cook on high 1 hour. Cook on low 7 to 8 hours. Serve over spaghetti.
In white wine saute onions and peppers. Add other ingredients, sauteing over medium heat until squash is tender.
Put sausage in bottom of a 9 x 13-inch pan. Cover with cubed bread. Beat eggs and pour over the top. Top with Cheddar cheese. Pour milk over it. Refrigerate overnight. Bake at 350° for 35 to 45 minutes.
Boil chicken and save broth. Mix all ingredients in a large pan and top with shredded cheese. Bake 45 to 60 minutes at 350°.
Brown beef; drain. Add sausage and brown some more. Add water, tomato sauce, tomatoes, Veg-All, beans and starter mix. Cook in large pot on high for 15 to 20 minutes, then let simmer for 30 to 45 minutes. The best soup in Ware County!
In a saucepan add cocoa, sugar, butter and milk together. Bring to a rolling boil, about 3 minutes. Keep ingredients stirred. Remove from heat and add peanut butter and oatmeal. Mix together. Spoon or drop onto wax paper.
Line a medium size spring-form pan with ladyfinger halves. Combine egg yolks and sugar. Beat cream until stiff. Beat egg whites until stiff. Soak gelatin in cold water; dissolve in hot water and combine with egg yolk mixture. Fold in whipped cream and egg whites. Add flavoring; pour into ladyfinger lined pan and chill until firm.
Mix ingredients together and press into greased or Pam sprayed 9 x 13-inch pan.
Cream brown sugar, margarine and white sugar together. Blend in egg, 1/3 cup peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in greased 13 x 9-inch pan. Bake at 350° for 25 minutes. Sprinkle with package of chocolate chips. Let stand until melted, then smooth over top. Combine powdered sugar, 1/4 cup peanut butter and milk. Drizzle over top. Cool. Cut into bars.
Simmer on medium-low heat, water, hash brown potatoes, broth, celery and onion. Add chicken soup, milk and celery soup. Melt in Velveeta cheese.
Chop meat into 1/2-inch cubes and brown in small amount of oil. Drain when done. Cook celery and onions in small amount of water until soft; drain. Add the cooked vegetables to the prepared meat; also add the soy sauce, rice (uncooked), chicken and rice soup and cream of mushroom soup; mix together and place in casserole dish. Bake, uncovered, at 350° for 1 1/2 hours. Remember to stir a few times while cooking. Serves 6 to 8.
Mix all ingredients together, beginning with your dry ingredients. Put in 9 x 13-inch pan or loaf pan. Bake 45 minutes to 1 hour at 350°.
Sift flour, salt and baking powder together. Put into a bowl and stir in, slowly, butter and broth. Drop by tablespoonfuls into a pan of boiling salted chicken broth. Cover the pan and let boil slowly for about ten or fifteen minutes. Drop in boned chicken and simmer.
Mix popcorn, pecans and peanuts before you melt marshmallows. Melt oil, oleo and marshmallows. Drizzle over popcorn, pecans and peanuts. Put in M&M's last. Butter hands good. Spray pans with Pam. Make cakes and make sure mixture is firm before removing from pan.
Combine all ingredients (do not brown ground beef), adding water one can at a time. Cook slowly, about 1 1/2 hours. You can use a crock-pot.
Combine butter, eggs, bananas and honey; mix until smooth. Mix together yogurt and baking soda; add to banana mixture. Cream well, then add flour, bran, wheat germ and oats and stir until just blended. Bake at 375° for 20 minutes. Don't overbake.
Cut boneless pork; stir-fry in 1/2 teaspoon vegetable oil, onion and mushrooms. Stir in tomatoes and Italian seasoning. Cover and simmer 10 minutes. Serve over hot cooked noodles. Serves 4.
Mix ingredients and pour into 1 unbaked pie crust. Bake at 450° for 10 minutes. Reduced to 350° and cook until set in center. Cover with meringue, if wanted.
Mix all ingredients and bake at 375° for 40 minutes. Serves 16.
Mix together and pour into a 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Preheat oven to 375°. Crumble six cups Doritos with your hands into a large mixing bowl. Add onion, chili, enchilada sauce, tomato sauce, and 1 1/2 cup cheddar cheese to the Doritos. Stir with a rubber spatula to combine. Place mixture in a 8 1/2x11 oven proof casserole dish. Bake for 20 minutes.
Beat egg and add the milk. Add egg and milk mixture to sifted dry ingredients and beat until smooth. Holding your finger over the bottom of funnel, pour some batter into it.
Pare apples, cut in eighths and arrange in a 9-inch pastry-lined pie pan. Sprinkle with 1/2 cup sugar mixed with cinnamon. Sift remaining 1/2 cup sugar with flour. Cut in butter until crumbly. Sprinkle over apples. Bake in hot oven (450°) for 10 minutes. Then in moderate oven (350°) for about 40 minutes, until apples are tender.
Combine first 5 ingredients in saucepan; stir in milk. Cook over medium heat, stirring, until thick. Cool. Fold in sour cream. Chill. Serve in pastry shells. Serves 6 to 8 dessert-size shells. More in smaller shells.
Heat and stir all ingredients in microwave until smooth and warm. Pour over apple slices or dip apples into mixture.
Put into a large bowl chocolate chips, butter and vanilla. Put into a large saucepan (thick bottomed) sugar and milk. Bring to boil and boil exactly 6 minutes from start of boil over medium heat. Remove from stove and pour over ingredients in bowl and stir until butter and chips are melted and mixture begins to thicken. Pour into lightly greased pan; let stand for 6 hours and cut into squares. Top with nuts, if desired.
Trim fat off chicken. Place chicken in a greased 12 x 8 x 2-inch casserole. Sprinkle with garlic powder. Mix oleo, sour cream and can of creamy chicken mushroom soup together until smooth. Pour over chicken. Sprinkle with onions (Durkee) as much as you desire. Bake, uncovered, at 350° for 1 hour.
Cook pasta; drain and rinse well in cold water. Place in a large bowl. Add the fruit. Combine yogurt and orange juice concentrate. Pour over salad and toss to coat. Cover and chill for several hours. Yield: 10 servings.
Make enough liquid from sugar, cider vinegar and water until all jars of beets have been filled to very top and sealed. Wash beets. Trim off tops and roots. Place in large pot and cover with water. Cover pot and bring water to boil. Continue to cook beets until just fork-tender to center. Pour off hot water and add cold to cover. Change cold water until beets have cooled. If beets overcook, pickles will be mushy! Skin and slice cooked beets. Loosely fill sterile jars. Put 2 cloves in each jar. Boil together sugar, vinegar and water 5 minutes. Fill each jar with liquid; seal and process on rack covered with boiling water for 5 minutes.
Preheat oven to 450°. In a large bowl, add all ingredients. Stir until potatoes are evenly coated. Place potatoes into a shallow baking pan. Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Makes about 8 servings.
Combine all ingredients and bake in casserole dish at 350° for 25 minutes.
Mix Jell-O and water until dissolved. Stir in orange juice and oranges. Mix well and let congeal. Mix pudding and milk. Fold in Cool Whip. Spread over congealed jello. Refrigerate until ready to serve.
Bring to full boil; boil 1 minute. Cool and beat in cold water until firm. Frost cake.
Bring to boil and boil for 1 minute. Pack in jars and seal. Serve with fish.
Mix all ingredients (except muffin mix) well. Add muffin mix. Stir. Pour into greased 9 x 12-inch pan. Bake at 400° for 15 to 20 minutes.
Melt butter in skillet. Cut up chicken breasts and cook for about 10 minutes until almost done. Mix Stove Top Stuffing according to box recipe. Place stuffing in large casserole dish. Place chicken on top of stuffing. Heat soup as directed on can., then pour over chicken and stuffing. Place in oven at 400 degrees for at least 25 to 30 minutes.
Grease and flour 2 round pans or 1 oblong pan. In large bowl, combine all ingredients. Beat on low speed 30 minutes, scraping sides and bottom of bowl. Beat 3 minutes on medium speed, scraping bowl frequently. Pour into prepared pans. Bake at 350° until done.
Cream butter and sugar. Sift dry ingredients together. Add eggs; mix well. Add bananas and mix well. Add dry ingredients, nuts and vanilla and mix well. Pour into greased pan and bake at 350° for 45 to 60 minutes.
Cube chicken and put in a casserole with chopped celery, uncooked rice and the seasonings. Add the liquid which may be either milk or gravy and water. Cover and bake at 375° for 1 1/4 hours.
Cook spaghetti in chicken broth along with 1 cup water. Melt 1 stick oleo in skillet and brown celery and onions. Mix flour, milk, cheese, soup and 1 cup chicken broth. Drain spaghetti when cooked and combine with sauce in pan. Add chicken and mix well. Pour into 9 x 13-inch pan and sprinkle with bread crumbs. Bake at 375° for 30 to 40 minutes.
Mix Bisquick and cream well. Knead 10 times on floured board. Roll dough in a circle to fit a 9-inch pie pan. Saute beef and onions until brown. Add seasonings and Bisquick. Pour into dough-lined pan. Beat eggs and blend with cottage cheese. Pour over meat. Sprinkle cheese on top. Bake at 375° for 30 minutes.
Combine tomatoes, peppers, onion, salt, garlic and vinegar in a large saucepan and bring to a boil. Reduce heat and simmer about 20 minutes. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps and process in boiling water bath for 30 minutes. Makes about 6 half pints.
Mix all ingredients. Shape into balls; bake on cookie sheet at 350° for 15 minutes if not frozen, but if frozen 30 minutes.
To make frosting, place first 5 ingredients in saucepan and bring to a boil. Boil 1 minute. Set aside to cool. Mix vanilla pudding with milk. Stir in Cool Whip.
Combine evaporated milk, margarine, maple syrup and caramels. Cook slowly over low heat until melted and smooth, stirring often. Add vanilla; stir and pour over popcorn and peanuts. Mix well.
Heat oven to 350°. Lightly grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2-inches apart in pan. Bake 20 to 25 minutes or until brown. Remove immediately from pan. Serve pan. Yield: about 7 dozen appetizers.
Preheat oven to 350° to 375°. Sift flour, sugar, salt and baking powder into bowl. Combine eggs, milk and melted butter. Stir into dry ingredients. Grease muffin tin and fill 2/3 full with mixture.
Saute the first 4 ingredients in butter (leave a little crunchy). Prepare Rice-A-Roni as directed. Mix together. Real good with fried, roasted or baked chicken.
Season chicken, then flatten using meat mallet or rolling pin. Melt butter in heavy large skillet over medium heat. Add chicken. Cook until brown, about 5 minutes. Add sherry and lemon juice. Bring to a boil. Turn. Add lemon peel. Place on plate. Pour juice over chicken, then top with Parmesan cheese.
Crumble vanilla wafers along bottom of pan. Heat margarine, sugar and egg in saucepan until melted. Pour over vanilla wafers. Put strawberries on top of this, then top with Cool Whip. (May sprinkle with chopped pecans.)
Mix all the ingredients together, reserving about 1 cup of shredded cheese to scatter on top. Bake in a 13 x 9-inch pan at 350° until done, about 30 to 40 minutes.
Cream butter and brown sugar. Add eggs. Beat well. Add flour, pecans, cherries and pineapple. Mix well. Add lemon extract and blend well.
Brown the meat with the onion and garlic until meat is cooked through. Drain any fat. Add remaining ingredients and stir. Heat but do not boil. Serve over noodles.
Dissolve jello in hot water. Add sour cream and cranberry sauce until well mixed. Mold and chill.
Place artichoke hearts in chopping bowl. Chop into small pieces. Combine artichokes and all other ingredients in large bowl. Mix together. Reserve 1/2 of chopped pimentos for the top. Transfer to casserole and smooth out top. Refrigerate until 40 minutes prior to serving. (This can be done up to 1 day ahead.)
Cream the sugars, margarine and oil. Add eggs, then remaining ingredients in order given. Bake at 350° for about 10 minutes until lightly browned.
Brown meat in oil. Add water or stock and bring to a boil. Skim off foam if present. Add parsley and spices; cover and simmer 30 minutes. Add barley and vegetables; cover and simmer an hour or until barley is done. Add Tamari sauce and garnish with chopped fresh parsley.
Preheat oven to 325°. Grease a 13 x 9 x 2-inch baking pan. Sift flour with sugar, soda, cinnamon, nutmeg and salt. Add apples, nuts, margarine and eggs. Beat until just combined (it will be thick). Turn into pan. Bake for 1 hour or until top springs back when lightly pressed with fingertip. Serve warm. Top with whipped cream.
Thaw turkey in refrigerator. Boil 2 quarts of water and add brown	sugar and Tender Quick. Mix well. Pump this into turkey with a cooking syringe.	Leave in brine in the refrigerator for 3 days before cooking. Then cover with foil or use a cooking bag and bake in oven or smoker at 325° until thermometer reaches 180° to 185°.
Mix cake with melted butter and 1/3 cup canned milk. Spread 1/2 of mix in 9 x 13 pan. Bake at 325° for 6 minutes. Remove from oven and sprinkle with nuts and chocolate chips. Melt caramels with remaining milk (1/3 cup). Pour over nuts and chocolate chips. Spread remaining cake mixture over the top. Bake about 15 to 20 minutes more. Cool and slice in small pieces.
Cream butter and sugar. Add eggs, one at a time. Sift flour and add alternately with milk and oil. Cook layers in oven on highest temperature (not broil), using an iron griddle. Use 1/2 cup of batter per layer.
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes.	Stir in soup. Simmer uncovered 10 minutes. Stir in sour cream. Heat.	Serve over noodles.