HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chicken with oregano, salt and pepper. Let stand 10 minutes. Brown chicken in oil in skillet. Remove chicken, then saute green pepper, onion, garlic, bay leaf, red pepper, salt and rice until rice is brown. Add tomatoes and chicken broth and bring to boil uncovered. Put rice and chicken in skillet; cover and cook 1 hour. Add 1/2 cup water, peas, pimentos and olives; cook 20 minutes longer.
Preheat oven to highest setting (475° or 500°). Spray a shallow nonstick baking tray or cookie tin with cooking spray. Arrange the tomato halves, cut side up. Sprinkle each half with 1 teaspoon bread crumbs, 1 teaspoon Parmesan, salt and pepper to taste. Bake uncovered just until topping is browned, about 5 to 6 minutes. Each half, 35 calories.
Boil and drain potatoes. Cook noodles and drain. Saute onion in oleo until tender. Add potatoes and noodles and stir until coated with onion mixture. Top with cheese. When cheese is melted, serve.
Steam broccoli. Prepare both packages of shells and cheese as directed. Add steamed broccoli and black olives. Add grilled chicken breast. Makes about 5 servings. Very Yummy.
Mix first 7 ingredients in order, blending well. Fold in egg whites with rubber spatula. Pour batter into lightly greased ovenproof bowl set in a pan of water. Bake at 350° for approximately 40 minutes or until pudding turns golden brown and pulls away from sides of bowl. Makes a light cake with a very rich lemon syrup. Serves 4.
Cut and peel peaches. Add into blender until smooth. Pour other ingredients in blender until mixed well. Pour in pie shells. Cook at 350° for 12 minutes.
Spread rolls on large pan. Brown and drain sausage. Beat eggs and pour onto rolls. Sprinkle sausage evenly onto rolls and eggs. Top with cheeses to taste. Bake at 350° for 20 to 25 minutes.
Peel and core 4 apples. Put each on a square of pastry. Fill each apple hole with 1/4 teaspoon cinnamon, a little white sugar and a sliver of butter. Wrap pastry up and around apple. Use a sliver of lemon on top. Make a syrup from next 4 ingredients by boiling for 3 minutes. Remove from heat; stir in vanilla. Pour over and around dumplings that have been placed in baking dish. Bake in oven at 350° for about 35 to 40 minutes. We always have these in the fall.
Combine all ingredients, except bread cubes and oleo. Pour into greased casserole and top with bread cubes and melted oleo. Bake 1/2 hour at 350°.
Combine all ingredients, except egg, in medium bowl. Pour into unbaked pie shell. Cover with top crust. Crimp or pinch edges to seal. Slit top crust with sharp knife several times. Brush top crust with beaten egg, if desired. Bake at 375° for approximately 40 minutes. Cool about 10 minutes. Serves 3 to 4.
Grease pan. Cover bottom with nuts and coconut. Make cake mix as directed on box. Spread evenly over nuts and coconut. Then mix margarine, cream cheese and sugar. Spoon over cake mix. Cook cake at 300° to 325° until done, about 1 hour.
Use one gallon jar. Boil and peel four dozen eggs. Use a heavy toothpick to poke a hole in yolk of boiled egg. This helps pickling.
Boil potato and mash (do not add milk or butter); add sugar. Roll out like bread dough. Spread with peanut butter (and nuts, if desired). Roll up jelly roll style. Chill. Slice.
Cook chicken or chickens in boiling salted water until tender. Remove from broth. Let chicken cool. Debone and set aside. Put chicken back into broth and bring to a boil.
Mix together the first 5 ingredients. Place ham on bottom of bun. Spread with sauce; put on slice of cheese, then top with bun. Wrap sandwiches individually in aluminum foil. Bake 30 minutes at 350°. May be made ahead and refrigerated until ready to heat.
Preheat oven to 350°. Boil raisins, dates and apples in scant cup of water for about 3 minutes. Add shortening; cool. Add beaten eggs, sweetener, vanilla and baking soda. Add flour and nuts last. Mix well. Chill dough overnight in covered container. Drop by teaspoonfuls onto greased cookie sheet. Bake for 10 to 12 minutes. Store in tightly covered container in refrigerator.
Cream sugar and oleo; then add meal, vinegar and milk. Add 1 egg at a time; beat well until mixed. Add vanilla last. Bake in pie crust 55 to 60 minutes at 350°.
Combine and cook until mixture bubbles the syrup and sugar. Add peanut butter and vanilla. Stir until smooth, then add cereal and peanuts. Spread in buttered pan and cut into bars or drop by teaspoon on waxed paper.
Whisk together first 3 ingredients until blended. Top fresh strawberries with dollop of cream and garnish with toasted almonds.
Combine cream cheese, 1 cup sugar, butter, eggs and almond extract. Mix well. Combine dry ingredients and blend into cheese mixture alternately with milk. Pour in greased and floured 9 x 13-inch pan. Pour apples on batter. Sprinkle with cinnamon. Bake at 350° for 50 to 60 minutes or until toothpick comes out clean.
Brown ground beef, bacon and onion together; drain. Mix all ingredients together and pour into crock-pot. Cook on low setting 6 to 8 hours. Serve with pasta, rice or alone.
Remove casing from sausage, break up in pieces and fry about 10 minutes. Drain and cool in large bowl. Add cheese, biscuit mix and water. Stir until blended. Roll into round balls about 1 inch in size. Place on cookie sheet about 2 inches apart. Bake at 400° until puffed and brown, 10 to 20 minutes. Makes about 120.
Cream butter and sugar. Beat in eggs, one at a time. Gradually add and blend in flour. Stir in vanilla. Pour into a greased and lightly floured tube pan. Bake in preheated 325° oven for 1 hour.
In a large skillet, stir-fry beef in oil until no longer pink. Stir in soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes. Stir in sour cream; heat through (do not boil). Serve over noodles; garnish with parsley, if desired. Makes 6 servings.
Grease and flour or spray 9x13 pan. Beat eggs in large bowl. Stir in dry cake mix, pie filling and oil. Blend well. Spread in pan (surface of cake will be lumpy). Bake at 350° for 38-40 mins. Cool completely. Make pudding (as for pie). Let stand 5 minutes until thick. Spread over cake. Store covered in refrigerator.
Spray a 9 x 13 pan with Pam. Press 1 package crescent rolls into pan. Mix ingredients. Pour mixture over crescent roll in pan. Top remaining crescent rolls on top of mixture in a lattice design. Bake for 35 to 40 minutes at 325°.
Dissolve candy and jello in 2 cups boiling water. Stir in applesauce. Chill until partially set. Mix cream cheese, mayonnaise and milk. Fold into jello and chill.
Mix to consistency you want on your halibut, chicken or pork. Let set for 5 to 10 minutes before dipping your meat.
Cook rice in broth and seasonings to taste. Add other ingredients together with dressing. May add chopped ham for a main dish. Serves 6. Can be made ahead and stored in refrigerator.
Rinse soaked lentils. Cook over medium heat in water. Chop vegetables and begin adding to lentils. Add stewed tomatoes. Add spices. Cook overnight.
Brown beef with salt, pepper and garlic powder. Drain. Add soups and taco sauce. In a 9 x 13-inch casserole dish, pour the bag of Doritos and then pour the meat mixture over it. Sprinkle Cheddar cheese over top and place in 350° oven until cheese melts.
Brown meat and drain. Add onion and cook until tender. Stir in Parmesan cheese, eggs and seasonings. Fill manicotti shells. Place in 10 x 6-inch baking dish. Pour in combined tomatoes, tomato sauce and water over manicotti. Sprinkle with remaining Parmesan cheese. Cover with aluminum foil. Bake at 350° for 1 hour. Top with Mozzarella cheese. Continue baking until cheese is melted. Serves 4.
Saute the first 5 ingredients but do not brown. Mix approximately 3/4 of the noodles and the nuts with sauteed vegetables. Place in casserole dish. Pour soup over mixture and stir only enough to blend. Sprinkle remaining noodles over top. Bake 1 hour at 350°.
Combine all ingredients, except bread slices. Toast one side of bread slices. Spread mayonnaise mixture onto untoasted side of bread slices. Broil 1 1/2 to 2 minutes or until lightly browned and bubbly. Serve. Makes 12 appetizers.
Mix croutons, water, salad dressing and oleo. Beat eggs slightly with one cup of milk. Add to stuffing mixture. Stir in chicken, vegetables and salt. Place in a 9 x 13-inch pan. Blend soup and remaining 1/2 cup of milk; pour over the top. Bake at 325° for 45 minutes. Makes 12 to 15 servings.
Saute celery and onion in butter. Cook and drain broccoli. Combine soups and cheese in a saucepan and heat until blended. Combine onion mixture, soup mixture and cooked rice. Pour into a casserole dish and top with grated cheese. Bake at 375° for 10 minutes or put in a crock-pot for parties. Can easily be doubled for large groups.
Line jelly roll pan with Keebler Cinnamon Crisps graham crackers (about 12 whole, unbroken). In medium saucepan, combine 1 cup butter and 1/2 cup brown sugar; bring to boil. Boil 2 additional minutes. Add 1 cup chopped pecans. Spoon sauce over crackers and spread; bake at 350° for 8 to 10 minutes. After removing from oven, take a knife and put the sauce that has melted around the crackers back on the crackers. Cool slightly and cut apart where crackers are scored.
Take knife and make an "X" cut in meat as deep as possible. Take ingredients and stuff into the holes you just cut and let sit overnight. Brown in an iron pot or heavy pot real slow. Brown very good, if it wants to burn or stick, add a very little water. When meat is brown, add the rest of onion and bell pepper in a pot. Cover with water; let cook until tender. May use cornstarch to thicken gravy. Serve with rice.
Mix together margarine and flour until smooth. Blend in soup, broth, Sauterne, lemon juice and seasonings. Cook, stirring constantly, until thickened. Add shrimp and cook 5 to 10 minutes longer. Serve over rice.
Combine sugar, butter or oleo, egg and salt; mix. Combine sour cream and soda. Add to mixture. Add remaining ingredients and mix well by hand. Drop by spoon on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Yields about 4 dozen.
In a mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic. Cover and let rest for 10 minutes. Roll out to 1/2-inch thickness; cut with biscuit cutter. Place on a greased baking sheet.
Make small cuts in the tenderloin inserting slivers of garlic. Roll in chopped chives. Place uncut bacon strips on foil. Place ham slices on top of the bacon strips. Next place your tenderloin on the ham. Roll up the tenderloin in the ham. Stick toothpicks into the strips to hold the meat together. Wrap in the foil. Place in the oven for 1 hour or 45 minutes on a grill (if using a grill, use indirect heat). Let set 10 minutes before serving.
Mix all ingredients and chill. This salad will keep about 3 weeks if refrigerated. Good as a salad or over ice cream, waffles, toast, etc.
Cook chicken breasts. Cut in chunks. Cook rice as directed on package (omit season packet). Saute onion in butter; blend in flour, soup and milk for sauce. Add mushrooms and seasonings. In large 3-quart casserole, alternate layers of sauce, rice, chicken and cheese, ending with cheese. Bake at 300° to 350° until bubbly. Serves 10 to 12.
Mix in a saucepan 2 cups boiling water and the 2 cups Bran Buds. Set aside to soak. Cream together the shortening and sugar. Add eggs, one at a time, and then the buttermilk and soaked Bran Buds. Transfer to a very large bowl or pan at least 6-quart size. Mix and add the flour, soda and salt. Fold in the 4 cups All-Bran. Fill greased muffin tins, 1/2 full. Bake at 400° for 15 to 18 minutes.
Put all ingredients, except broth, into frying pan. Heat over medium-high heat to brown, approximately 20 minutes, until almonds are slightly browned. Add chicken broth; stir. Pour into 1 1/2-quart baking dish. Cover tightly and bake 1 1/2 hours at 325°.
Dissolve Jell-O in hot Clamato juice.	Stir in remaining ingredients. Chill and serve.
Mix oats, peanut butter and vanilla in a bowl. Take hands and get mixture to a good crumbly consistency. Mix the sugar, oleo, milk and cocoa on stove. Boil 2 minutes. Pour mixture over oat mixture. Spoon out on greased cookie sheet.
Grease 13 x 9 x 2-inch (3-quart) baking dish. Layer bread, cheese, ham, onion, broccoli and pimento in greased baking dish. In a medium bowl, combine eggs, milk, salt and mustard. Blend well. Pour egg mixture evenly over ham mixture. Cover and refrigerate at least 6 hours or overnight. Uncover and bake at 325° for 55 to 70 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Boil chicken and cook until done; save broth. Set aside until cool. Slice chicken breast into 2-inch long slivers. Set aside. In a medium size skillet saute the butter, onion and celery. Add the mushroom soup. Cut cheese into small blocks and add to skillet mixture. Put in the milk, then add chicken breasts. Stir mixture well and cook until done. Add mixture to cooked spaghetti noodles. Put diced tomatoes on top for added taste and color (optional).
In cup, dissolve yeast and sugar in water; let stand until foamy. In large mixer bowl, combine sour cream, potatoes, eggs, salt and 2 cups of the flour. Add yeast and beat at medium speed for about 4 minutes. Stir in chives. Add 2 1/2 cups flour to make a stiff dough. Turn out onto floured surface and knead just long enough to work in remaining 1/2 cup flour and make dough elastic. Place in greased bowl and cover with damp cloth. Let rise until double in bulk (1 1/2 hours). Punch down dough.
Bring brown sugar, margarine and milk to hard boil. Thicken with powdered sugar until desired consistency.
Place chicken in roasting pan and brush with melted butter. Sprinkle with 1 tablespoon salad dressing mix. Bake for 15 minutes at 375°. Add vegetables and wine to pan; sprinkle with remaining salad dressing. Toss to coat well. Bake for 25 minutes more or until chicken is fork-tender.
Fry hamburger and onion until brown and crumbly. Drain fat. Add remaining ingredients except biscuits. Heat until very hot. Pour into large casserole dish. Cut each biscuit across and arrange on top of mixture cut side down. Bake at 350° until biscuits are golden brown, 10 to 20 minutes.
Mix oil, eggs and sugar. Add pumpkin; mix well. Add dry ingredients and mix. Add nuts and/or raisins. Pour into a large greased and floured cookie sheet. Bake at 350° for 20 to 25 minutes.
Use enough butter to cover bottom of frying pan. Slice banana. Cook in butter until golden brown. Turn and brown other side. Eat and enjoy.
Saute onion in margarine. Add all ingredients to rice and cook on top of stove to melt Cheez Whiz. Cook in buttered casserole dish on 350° for 30 minutes.
Drain all vegetables (canned). Heat vinegar and sugar until sugar is melted. Mix vinegar and sugar mixture with oil and salt. Pour this mixture over vegetables (in a large bowl). Let stand in refrigerator a minimum of one hour before serving. Preparing the night before and letting this stand in the refrigerator makes it gooder!!!
Combine butter, onion, celery and salt in a 2-quart ovenware casserole. Cover and cook in microwave 8 minutes. Add broth. Cover and cook 12 to 15 minutes. Pour into bowls and add toasted bread slices. Sprinkle grated cheese on top. Makes 8 servings.
Brown onion in butter; add sugar, flour, bell pepper and pimentos. Add this to first 3 ingredients. Add the remaining ingredients. Top with grated cheese. Bake at 375° for 15 or 20 minutes.
Mix together oil, eggs, sugar, pumpkin pie mix and orange juice. Then add flour, salt, baking powder, cinnamon, ginger, baking soda, nutmeg, walnuts and raisins (optional). Grease and flour pans. Bake at 325° for 50 to 75 minutes (depends on oven). Test with toothpick. Yields about 3 loaves.
Food Processor Directions: In food processor bowl, with metal blade, or blender container, process cottage cheese and yogurt until smooth. Stir in radishes, carrot, onion and pepper. Cover; refrigerate until ready to serve. Serve with fresh vegetable dippers. Makes 1 1/4 cups.
Mix all ingredients except bread crumbs and put in 2-quart casserole. Refrigerate overnight. Before baking, put buttered bread crumbs on top. Bake at 350° for 30 to 40 minutes.
Place soup in an electric skillet. Pour in water. Cover. Bring to a boil. Stir in rice, shrimp, celery and green pepper. Season with salt and pepper. Cover, bring to a boil, reduce heat and simmer 10 minutes or until it's done. Garnish with olives.
Thaw hash browns and place in buttered dish. Sprinkle with salt and pepper. Dot with 1 stick of butter. In another bowl, mix soup, sour cream, cheese and onion; pour over potatoes. Mix corn flakes with remaining stick of butter and place over entire mixture. Bake at 350° for 45 minutes.
Preheat oven to 350°. Toss first 5 ingredients (dry) together with a fork. Stir in orange rind, apples, raisins and nuts or seeds. Pour orange juice into 2-cup measure and add buttermilk to make 2 cups. Add to egg, molasses and oil and stir thoroughly. Stir liquid ingredients into dry ingredients with a few swift strokes. Pour into greased muffin tins, filling 2/3 full and bake for 25 minutes. Makes 24 (2-inch) muffins.
Center each hot dog on a crescent dinner roll and roll up. Place on a baking sheet. Bake at 375° for 12 to 15 minutes.
Heat tamales and chili separate. Add layer of tamales, layer of Fritos and 1 cup grated cheese in baking dish. Pour chili over tamale mixture until it goes to bottom. Add onion and bell pepper. Add layer of cheese with remaining cheese. Bake until cheese is melted.
Lightly brown the beef; add onions and cook until tender, but not brown. Add drained corn, soup and sour cream, pimiento, salt, and pepper. Mix well, then stir in noodles. Pour into 2 1/2 qt. casserole, add melted butter to breadcrumbs and sprinkle over top of casserole.
Beat together sugar, cooking oil and eggs. Add remaining ingredients. Mix well; pour into a greased and floured Bundt pan. Bake at 325° for 1 1/2 hours. Test if done by touching top of cake with your finger.
Beat eggs (whole and yolks) until light in color. Add salt and cold water, beat well. Mix in 1 1/2 cups flour. Put 1/2 cup flour on board and knead. Divide and roll out thin. Leave awhile to dry some and then cut in desired width. My sons make these and grandson is learning, too.
Mix all ingredients, except ginger ale. Put in milk jugs and freeze. Remove from freezer	about 4 hours before serving so it will be a slush. Add ginger ale before serving. You	may make this any color you want by adding food coloring. It will come out yellow if no color is added. Serves 50.
Combine dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add buttermilk, stirring until well mixed. Turn dough out onto floured surface and knead lightly 3 or 4 times. Roll dough to 1/4-inch thickness; cut into rounds with a 2 1/2-inch cutter. Bake at 475° for 10 minutes or until golden. Yields 14 biscuits.
Mix all ingredients and put in baked or graham cracker crust. Top with Cool Whip. Chill before serving.
Chop vegetables into medium sized pieces. Lightly saute in 1/2 to 3/4 stick butter. Add crabmeat and salt and pepper to taste. Stir and cook until crabmeat is hot. Serve at once.
Wash okra, but do not cut off ends of okra.	Pack in jars. Mix brine.	Boil for 5 minutes and pour into jars and seal.
Grease a 1 1/2-quart dish. Beat eggs in large bowl. Stir in salt, pepper and nutmeg until blended. Stir in remaining ingredients. Pour into dish. Bake in a 350° oven for 1 hour and 15 minutes, or until knife inserted comes out clean.
Saute zucchini and celery in margarine until crisp-tender (2 minutes). Add mushrooms and cook 1 minute. Add cheese, stirring over low heat until melted. Serve over potatoes and top with bell pepper.
Mix sweetened condensed milk with lemon juice. Combine with whipped topping. Pour into pie plate. Stand vanilla wafers around the outside edge of pie. Chill overnight.
In a Dutch oven, brown sausage; drain. Stir in spaghetti sauce and mostaccioli; set aside. In a bowl, combine egg, Ricotta cheese and Mozzarella cheese. In a 13 x 9-inch pan, spread one half of the mostaccioli mixture, layer all the cheese over mostaccioli and top with remaining mostaccioli mixture. Bake, covered, at 375° for 40 minutes. Top with Romano cheese. Bake 5 minutes more. Makes 10 to 12 servings.
Brown rice in skillet. Dry. Stir until golden brown. Put liquid in microwave; let it get hot. Pour rice in liquid. Stir slightly. Put in oven at 350°. Cook 30 minutes or until liquid is absorbed.
Cook sausage and onion together, crumbling it up as it cooks until cooked through but not browned. Drain well on paper towels. Peel potatoes, slice and boil just until soft. Drain and mash with a little milk (should seem a little dry for mashed potatoes). Add the sausage and mix with mixer until mixed well and sausage pieces are quite small.
Leave hamburger in skillet and add other ingredients. Mix up biscuit dough, roll around to fit on top in skillet. Bake at 425° for about 45 minutes.
Mix Cool Whip and cottage cheese in large bowl. Fold in dry jello. Fold in pineapple. Put in serving bowl or salad square casserole and set overnight. Sprinkle nuts over top. You can substitute fruit or any flavor jello.
Beat eggs well. Add sugar, butter, salt and scalded milk slowly. Add flavoring. Pour into pie pan lined with unbaked pastry. Sprinkle top with nutmeg. Bake in moderate oven for 25 to 30 minutes.
Saute chicken in butter in a skillet. Place chicken in casserole. Saute mushrooms and add to chicken. Add flour to skillet, stir and add chicken broth to thicken. Pour sauce over chicken and add artichokes. Set aside and watch 3 quarters of the game. Then heat oven to 350°.
Measure flour and soda and mix together. Set aside. Cream oil and sugar in mixing bowl. Add eggs one at a time. Add dry ingredients alternately with buttermilk to other mixture. Add vanilla and food coloring. Bake in 4 layer pans that have been greased and floured and lined with parchment or wax paper. Be sure to grease and flour the linings. Bake at 350° for approximately 20 minutes or until done. Let cool for about 5 minutes before removing from pans.
Bake at 450° for 20 to 30 minutes. During last 2 or 3 minutes, turn heat to broil to brown top of corn bread.
Put water, oleo and cocoa in saucepan and let it come to a full boil. Sift flour, sugar, salt and soda. Mix together hot and dry mixtures. Add buttermilk, eggs and vanilla. Beat together and pour into a 15 x 10 x 2-inch pan or 2 (13 x 9 x 2-inch) pans. Bake at 400° for 15 minutes. While cake bakes, bring to a full boil 6 tablespoons evaporated milk, 1 stick oleo and 4 tablespoons cocoa. Remove from heat and add powdered sugar, 1 teaspoon vanilla and 1 cup pecans (optional). Mix together. After remaining cake from oven, cover it with miniature marshmallows before cake cools. Stream frosting on cake, covering the marshmallows.
Cream shortening and peanut butter. Add brown sugar, eggs and vanilla. Combine flour, soda and salt. Add to creamed mixture. Add oats and mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Flatten with fork. Bake at 350° for 12 minutes. Yields 6 1/2 dozen.
Cream together sugar, butter, eggs, the spices, raisins and milk. Mix well; let come to boil. Cool, then add the soda. Add the flour, nuts, pineapple and cherries. Bake 1 hour in a tube pan at 350°.
Blend cheeses, onion and lemon juice. Blend well (no lumps). Add crab and half portion of Worcestershire sauce. Mix and taste. If you feel that it needs more Worcestershire, add the rest. Add pepper and Tabasco sauce; blend and taste. At this point, you may add salt, if desired. Chill. Serve with crackers and Melba toast.
Heat oven to 350°. Drain and finely chop mushrooms. Brown in butter. Stir in seasons, lemon juice and Worcestershire sauce. Cook until liquid evaporates.
Cream the oleo and sugar. Add eggs and mix. Add vanilla and honey. Add flour and baking powder. Can be mixed ahead and kept in refrigerator. Drop by teaspoons on hot waffle iron and bake. Keeps well and will freeze. Makes about 7 dozen.