HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chicken with salt, pepper and paprika. Coat well with flour. Brown in 1/4 cup butter. Remove chicken and add remaining butter. Brown mushrooms, scallions, celery and garlic. Return chicken to pan. Add wine and simmer slowly for 45 minutes or until tender.
Mix cooked squash, finely chopped onion, 1 egg, flour, and baking powder, salt, and pepper. Form small balls and roll in crushed corn flakes. Fry in deep oil until golden brown. Serve hot. Makes 6 to 8 servings. Very Good.
Preheat oven to 400°. Line 10 x 15 x 1-inch pan with foil. Arrange saltines in pan. In saucepan melt butter and brown sugar. Heat to boiling; boil for 3 minutes. Pour evenly over crackers. Bake about 7 minutes. Remove from oven. Sprinkle chocolate chips evenly over top; spread evenly. Cool. Refrigerate 1 hour. Break into pieces. Store in refrigerator.
Wash and drain rice. Set aside. In skillet, heat oil and saute onion, green pepper and carrot. Add 2 cups water and salt on medium heat until rice is done. Three minutes before, spread chopped tomato on top. When rice is done, top with lid.
In processor, coarsely grind cranberries. Combine berries, marshmallows and sugar in large bowl; stir gently. Cover and chill at least 1 1/2 hours. Add apples, grapes and nuts; stir gently. Fold in cream or Cool Whip. Cover and chill 1 hour. Serve on lettuce.
Chop ham and crackers together in food processor. Mix together cream cheese, Miracle Whip and garlic powder. Add ham and cracker mixture to cream cheese mixture. Form into ball. Roll in nuts. Chill.
Halve the squash lengthwise; peel, seed and cut into chunks. Place in a soup pot with the broth. Simmer, partially covered, until tender, 20 to 25 minutes. Transfer the squash to a bowl with a slotted spoon; reserve broth. Melt the butter in the oil in a nonstick skillet over very low heat. Add the onion and cook, stirring, until wilted, about 15 minutes. Sprinkle with the mace and ginger. Cook, stirring, for 1 minute more. Add the cooked onion mixture and the brown sugar to the squash and stir well. Season with salt and pepper.
Mix sugar, butter, molasses, egg yolk and vanilla with a spoon. Stir in flour and 1 cup of chocolate bits. Press dough in an ungreased 13 x 9 x 2-inch pan. Bake until golden brown, 25 to 30 minutes, at 350°.
Saute onions in butter until transparent. Combine onions, rice and hot broth. Bring to boil; turn on low heat. Cover and cook for 25 minutes.
Mix nuts, cherries and crackers together. Pour juices into double boiler and melt marshmallows. Pour over mixture and pack back into cracker box.
Wash tomatoes and scoop out pulp. Save caps. Sprinkle inside of tomatoes with salt substitute. Pan broil onions in a little oil until soft. Now mix onions, parsley, dill, raisins or currants, nuts, rice and more of olive oil. Fill tomatoes with remaining oil and the water. Weigh down the tomatoes with a heavy plate. Cover casserole. Let simmer for 30 minutes or until rice is done. Let cool. May be refrigerated. Serve cold. Serves 6.
Combine all ingredients in a mixing bowl and mix well. Put in two quart dish and cover with topping.
Place water, salt, lemon juice, onion and celery in 4-quart pan. Bring to boil. Add fish. Bring to boil again for 3 minutes. Drain. Place fish on cookie sheet. Brush on melted margarine or butter and sprinkle paprika on top. Broil 2 to 3 minutes.
Combine cocoa and sugar in a small saucepan. Stir in milk and water with wire whisk until smooth. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Serve warm over ice milk. Yield: 1 cup (26 calories per tablespoon plus 100 calories per 1/2 cup ice milk).
Grease a 9 x 13-inch cake pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling and spread evenly. Dump dry cake mix onto cherry layer. Spread evenly. Sprinkle nuts over cake mix. Put butter over top. Bake at 350° for 50 minutes. Very good with whipped cream.
Combine oyster stew, corn, 1 1/4 cups crumbs, egg, salt, pepper and pimentos. Pour into a greased 2-quart casserole dish. Combine margarine and 1/2 cup crumbs; sprinkle around edge of corn mix. Bake at 350° for 1 hour, until knife inserted halfway comes out clean.
Load family (husband included) into family vehicle (van preferably for separating kids). Drive to nearest location (can't stand kids for any longer) and release kids on the establishment (hopefully there's a playground). When food is gone (whether in stomachs or on floor) leave to the relief of others sitting around you. Oh! Don't forget your coupons!
Beat eggs well. Mix remaining ingredients into beaten eggs. Pour into unbaked pie shells. Bake at 350° for 35 minutes. Makes 2 pies; one to eat and one to share.
Peel and slice onions. In a skillet, saute onions in butter over low heat until soft and lightly brown. Sprinkle with flour; add water, stirring. Crumble bouillon cubes and add to pan. Add bouquet garni, salt and pepper. Bring to a boil. Cover; cook for about 20 minutes. Add white wine to soup. Transfer soup to individual ovenproof soup bowls or ovenproof large bowl. Place sliced bread on top. Sprinkle generously with grated cheese. Heat oven to 450° for about 10 minutes until cheese melts and turns golden brown.
Fry bacon; add celery, onion, green pepper and tomato and saute. Add rice. Let brown with bacon and vegetables; add water or chicken broth. Cover; let come to boil, turn heat to low and simmer 20 minutes.
In a mixer bowl, combine 1 1/2 cups of flour, yeast, oregano and garlic powder. In a saucepan, heat water, oleo, sugar and salt just until warm, stirring to melt oleo. Add to dry ingredients in bowl. Beat 3 minutes at high speed. By hand, stir in pepperoni and enough remaining flour to make a moderately soft dough. Cover; let rise in warm place until doubled in bulk, 45 to 60 minutes. Stir dough down. Spread evenly in greased 9 x 5 x 3-inch loaf pan. Let rise 30 more minutes. Bake at 375° for 35 to 40 minutes. Makes 2 loaves.
Cream butter and sugar thoroughly. Stir in egg yolks, one at a time. Add soda to flour. Add flour and sour cream alternately to creamed mixture. Beat egg whites stiff and fold in. Bake in large tube pan, greased and floured, at 300° for 1 1/2 to 2 hours or until a toothpick comes out clean. Leave in pan for 15 minutes.
Combine all ingredients except vanilla in top of double boiler. Beat one minute at high speed to blend; then place over boiling water and beat until mixture forms peaks when beater is raised, about 7 minutes. Remove from boiling water; add vanilla. Continue beating until thick enough to spread.
First Layer: Pinch cake in bite size pieces. Mix with 1 1/2 small boxes of Cool Whip. Put in loaf pan.
Crush Oreo cookies. Melt butter and mix with Oreos. Put aside 1/4 cup of mixture. Put the rest in 9 x 13-inch pan. Soften cream cheese. Mix with pudding and 3 cups milk. Put on top of Oreo mixture. Let set 2 hours in refrigerator. Put Cool Whip and 1/4 cup Oreo mixture on top.
Thicken boiling milk with flour (mix flour with milk and cook until smooth). Mix all other ingredients, except egg whites. When thoroughly mixed, add slightly beaten egg whites. Bake until brown on top; well done. Bake in 425° oven first 15 minutes, then 325° for 30 plus minutes.
Mix cream cheese, Cool Whip and confectioners sugar with electric mixer until well blended. Cut angel food cake in half horizontally to make 2 layers. Spread cream cheese mixture between layers, on sides and on top of the cake. Let it drizzle down the side. Top with cherry pie filling. Place cake, covered, in refrigerator overnight or several hours before serving.
Place Smokies in medium saucepan; combine with jelly and 1/2 bottle chili sauce. Simmer over low heat until jelly melts, stirring occasionally. When sauce is thickened, remove from heat and place in serving bowl.
Set aside 1 cup of flour. Mix remaining flour, sugar, salt, garlic and yeast. Stir in water and margarine. Mix in enough reserved flour to make soft dough. Knead 4 minutes. Roll dough 18 x 8 inches. Spread mayonnaise down center third of length. Top with cheese and onions. Seal long edges over filling at 1 inch intervals; seal ends. Set on greased baking sheet. Cover. Place over large shallow pan of boiling water; let rise 15 minutes. Bake for 20 minutes or until done.
Crush wafers into fine crumbs and mix thoroughly with melted margarine. Press into a 9-inch pie tin about halfway up the sides. Crust should be about 1/8-inch thick. Firm in freezer for 15 minutes. Whip softened ice cream until smooth. Fill pie shell so that top is mounded to 3-inches in the center and less than 1-inch on the edges. Place in freezer to harden. When ice cream is firm, spread topping to 1/8-inch thickness all over top and return to freezer to harden. Serve on a chilled plate. (Suggest you also chill server.) Top each slice with whipped cream and sliced, toasted almonds.
Layer bottom of a 9 x 13-inch cake pan with graham crackers, then whip pudding as directed (less one cup milk). Let stand for 1 minute, then add container of whipped cream to pudding. Put thin layer on crackers, then another layer of crackers and so on until you end up with a layer of crackers on top. Put frosting in microwave until runny and pour on top of mixture. Refrigerate about 3 hours.
Beat sugar and shortening; add egg, milk and vanilla. Add dry ingredients. Bake 14 minutes at 350°. Drop by spoon on ungreased cookie sheet. Makes 4 dozen.
Melt together first 3 ingredients. Pour over popcorn, peanuts and M&M's. Mix well and pack into angel food pan (sprayed). Pack well; also can be put into two bread pans.
Grease and flour an 8-inch square pan. Stir together egg, brown sugar and vanilla. Quickly stir in flour, soda and salt. Add nuts. Spread in pan and bake at 350° for 18 to 20 minutes. Should be soft in center when removed from oven. Do not overbake. Leave in pan and cut into 2-inch squares. Makes 16 squares.
Heat oven to 350°. Brown ground beef and onion; drain. Spoon into ungreased 13 x 9 x 2-inch baking dish. Stir in seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce, if desired. Makes 8 to 10 servings.
Combine raisins, sugar, flour, vinegar, butter and salt in boiling water. Roll pie dough and spread bottom crust with margarine; add raisin mixture. Wet edges of crust with water. Place top crust on top of filling and seal down good. Bake in hot oven at 425° for 15 minutes, then lower heat and bake until brown.
Mix and put in 13 x 11-inch casserole. Refrigerate overnight. Bake at 350° for 1 hour. Put buttered crumbs on top of casserole the last 15 minutes.
Peel oranges; grind in blender. Add cranberries a few at a time until all are blended well. Add boiling water, sugar and Jell-O; stir until all is dissolved. Add cranberry mixture and nuts; stir. Refrigerate until thickened.
Mix all dry ingredients together. Add all wet ingredients and mix well. (Mixture will look like pudding.) Bake in 8 x 8-inch pan at 350° for 25 minutes. Frost with Butter Frosting.
Spread	jam on the bottom only of pie crust and set aside. At medium speed, mix cheese and peanut butter. Beat in	sugar and vanilla. Blend in Cool Whip (or whipped cream) carefully. Refrigerate for 2 hours or overnight.
Early in day, mix sugar with water in saucepan and boil 5 minutes. Cool and add frozen juices. Refrigerate. At serving time, add ginger ale and grenadine syrup. Stir lightly. Makes 1 1/2 quarts or 10 servings.
Cream butter, brown sugar and shortening. Gradually add white sugar and beat. Add eggs 1 at a time and beat. Combine baking powder, flour and salt. Add alternately with milk. Add vanilla and nuts. Blend well. Grease and flour pan. Bake at 325° for 1 1/2 hours. Let cool 15 minutes and take out of pan.
Mix squash, soup, milk, onion, pepper and salt with 7 Ritz crackers, crumbled. Put in casserole. Top with another 7 crackers. Drizzle margarine over this and cover with French fried onions. Bake at 350° for 30 minutes.
Cream together butter, sugar and eggs. Add sour cream, flour, salt and baking soda. Mix well. Can also add walnuts or raisins to this recipe. Bake at 350° for 45 minutes or until toothpick comes out clean.
Use white part of leeks, clean and chop with garlic in blender or food processor. Saute in butter or margarine until leeks are softened. Add peeled, diced potatoes to leeks and garlic; mix to blend together. Add water to cover ingredients and cook until leeks and potatoes are tender. Add salt, pepper and dill. If you care to, you can add milk, sweet cream or evaporated milk.
Mix margarine, powdered sugar, eggs, vanilla and almond extract until thoroughly mixed up. Add flour, soda and cream of tartar. Cover and chill overnight. Set oven to 375°. Divide dough. Roll each part of dough to about 3/16-inch thick on a floured cloth covered board. Cut into desired shapes; sprinkle with sugar. Put on baking sheet. Bake about 7 minutes or until they are light brown.
Brown meat and onions. Add remaining ingredients. Cover and simmer 1 1/2 to 2 hours.
Microwave halved chocolate squares and butter in a large glass bowl for 1 minute and 45 seconds or until butter is melted. Stir until chocolate is melted. Let this mixture cool.
Preheat oven to 400°. In shallow baking dish (13 x 9 x 2-inch), arrange chicken (skin side up). Brush with butter. Bake for 45 minutes. Baste once with pan drippings. Combine remaining ingredients; spoon over chicken. Bake 15 minutes more or until chicken is done. Garnish with parsley, if desired.
Preheat oven to 350°. Line a cookie sheet with aluminum foil. Arrange crackers, 7 across and 5 down. Melt butter with brown sugar, mix and pour over saltines. Bake 15 to 20 minutes (will bubble and harden when removed). Sprinkle warm toffee with chocolate chips and spread with a spatula when melted. Sprinkle with nuts. Chill until firm. Peel off foil and break into pieces.
Mix together eggs, syrup, salt, vanilla, sugar and butter. Stir in nuts and pour into pastry shell. Bake at 400° for 15 minutes, then reduce heat to 350° and continue baking for 30 to 35 minutes. Filling should appear slightly less set in the center.
Mix dry ingredients. Add remaining ingredients. Drop by small spoonfuls into deep, hot fat. Puppies float when done.
Keep popped corn in 225° oven. Butter sides of saucepan. Combine sugar, syrup, vinegar, 1 1/2 cups water and 1/2 teaspoon salt. Cook until hard-ball stage (250° on candy thermometer). Stir in vanilla. Slowly pour over corn; stir just to mix well. Butter hands; shape mixture into balls around candy. Makes 15 to 20.
Mix all ingredients together. Place in a bundt pan. Bake at 350 degrees for 30 minutes or until golden brown.
In 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can of onions. Bake, uncovered, at 350° for 25 minutes. Top with remaining onions. Bake 5 minutes more.
Crook prunes as package label directs. Drain prunes, reserving liquid. Remove 1/2 cup cooked prunes for later. Puree remaining prunes in blender or food mill with 1/2 cup of cooking liquid. Add lemon juice. Let cool. With mixer at high speed, beat egg whites with salt until frothy. Gradually beat in sugar, beat until stiff peaks form. Add puree of prunes 1/4 cup at a time, beating well. Beat at high speed, 2 minutes. Chop remaining prunes and fold into mixture, along with 1/4 cup cream, whipped. Turn into 6 or 8 sherbet dishes. Refrigerate. Garnish each with a little whipped cream, if desire or serve with custard sauce. Makes 6 or 8 servings.
Dice chicken and and with mix rice and mushroom soup. Top with cheese. Heat until the casserole reaches 140 degrees and cheese is melted.
Add the oleo, sugar and evaporated milk and let this boil slowly for 10 minutes, stirring often, then add nuts, coconut and vanilla. Cook for a couple minutes. Let it sit for about 10 minutes, then put on a warm cake.
Cut tomatoes into 1/2-inch slices. Mix flour, salt, pepper and seasoned salt in one bowl. Mix eggs and milk in another bowl. Dip tomato slices into egg mixture, then into flour. Repeat again, coating well. Fry in hot oil until golden brown; drain on paper towels. Arrange on platter and enjoy!
Combine all ingredients in a blender and process until smooth. This will make the same amount of milk as a can of condensed milk.
Mix all together in a bowl. Put in 3-quart casserole dish. Cover with aluminum foil and bake at 350° for 45 minutes.
Fry sausage in skillet, stirring until crumbly and browned. Combine sausage, cheese, pepper and biscuit mix. Add water and mix well. Form into small balls. Place on cookie sheet and bake at 375° about 20 minutes or until lightly browned. Serve hot or cold. May be frozen before baking.
Heat oven to 350°. Mix rice, 1/2 cup water, onion, salts, garlic powder and pepper. Shape into balls. Place in ungreased baking dish. Mix remaining ingredients and pour over meatballs. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes more.
Brown hamburger. Add salt and pepper. Pour off fat. Add all other ingredients to hamburger in a skillet. Cook until thickened, stirring occasionally, about 45 minutes to 1 hour. Serves 4.
Spray mini-muffin pan with Pam. Press cookie dough into muffin pan. Bake until done.
Let yeast dissolve in 1/4 cup warm water. Mix flour and liquid to form soft dough. Knead gently on floured board. Form dough in 12 small balls and place in muffin pan. Brush with oleo. Let double in size. Bake at 400° for 10 to 15 minutes. Makes 12 muffins.
Mix the first 5 ingredients together. Dip skinned chicken in melted butter. Roll in dry mixture. Bake in a tinfoil lined baking dish at 350° for 1 hour.
Combine strawberry jello with 1 1/2 cups boiling water; mix. Add strawberries and bananas. Add pineapple; mix and layer with sour cream.
Slice peeled apples into a 1-quart buttered baking dish. Sprinkle with spices and lemon juice. Work together sugar, flour and butter until crumbly. Spread over the apples. Bake, uncovered, for 45 minutes in a moderate oven (375°), or until apples are tender. If mixture becomes dry while cooking, add a small amount of water. Serve cold with whipped cream or hot with plain cream. Serves 6 to 8.
Roll graham crackers fine. Heat margarine until melted and add sugar and cracker crumbs. Spread in 8 x 8 x 2-inch baking dish and bake 8 minutes at 350°. Set aside and cool. Mix the cream cheese and powdered sugar until creamy. Spread over baked crust. Spread the Cool Whip over the top of cream cheese and sugar mixture. Spoon cherry or strawberry pie filling on top of Cool Whip. Chill for 24 hours before serving.
Prepare cake mix by directions on package in 2 pans. Bake at 350° for 35 minutes. Dribble melted butter over warm cake. Combine sugar, coffee and cinnamon and sprinkle over cake. Chopped nuts may be added if desired.
Boil potatoes in water about 20 minutes until fork-tender. Drain well. Return to pot. In saucepan beat milk and butter over low heat until butter melts. Stir in salt and pepper. Add to potatoes and mash with potato masher or mixer until smooth.
Mix together and refrigerate. Reduce 1/3 to 1/4 for family.
Brown meat. Mix taco seasoning as directed on package. On a baking sheet, roll out crescent rolls. Add hamburger meat and raw onions. Top with crescent rolls. Cover with cheese. Bake at 350° until brown. Serve with tomatoes, cheese, etc.
Melt margarine in large skillet over medium heat. Saute onion and pepper until onion is transparent. Add tomatoes, rice, seasonings and water. Cook 10 minutes over medium heat. Cut shrimp in half lengthwise; add to skillet; mix well. Cook covered, stirring occasionally, until liquid is absorbed, about 20 minutes. Serves 4.
Preheat oven to 350 degrees. In a medium bowl, beat egg yolks; stir in Eagle Brand milk and lemon juice. Pour into crust; bake 8 minutes. Cool. Chill 3 hours or overnight.
Dice and cook carrots until tender. Combine all the rest of the ingredients; heat to near boiling. Drain the carrots and mix into the sauce; let cool.
Cook chicken and slice. Cook broccoli. Heat soup, mayo and curry powder. Grease a 9 x 13-inch pan. Place broccoli on bottom. Place chicken on top and cover with soup mixture and sprinkle with grated cheese. Three cups cooked rice can also be used as the first layer. Bake in 350° oven for 45 to 60 minutes.
In large bowl combine all ingredients except confectioners sugar. With hands, mix until thoroughly blended. Refrigerate dough 30 minutes. Meanwhile, preheat oven to 375°. Form dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheet; bake 15 to 20 minutes or until set, but not brown. Let stand 1 minute. Remove to wire racks; cool partially. Roll in confectioners sugar while still warm; roll again. Makes about 20.
Mix all ingredients in medium bowl by hand. Take a small handful and form into patty. Fry on medium-high with oil just covering bottom of pan. Fry until lightly brown. Makes 6 burgers.
In large pot on stove, rub a clove of garlic and discard. Bring wine to bubble (not quite boil) and gradually add cheese (already cut and	tossed	with cornstarch) stirring constantly. When cheese is melted, add spices and pour into fondue pot. If too stringy when eating, increase heat.
Combine all dry ingredients. Mix everything but egg whites together. Beat egg whites and fold into batter. Makes about 12 waffles.
Mix dry ingredients until crumbly. Pat half of mixture into an 8 x 8-inch pan. Spread pie filling over mixture. Cover with other half of crumb mixture. Bake at 350° for 45 minutes.
Cream sugar, butter and eggs until smooth. Add sour cream and vanilla. Sift flour, salt and baking powder and add. Pour half this batter into greased and floured tube pan. Add half of topping of cinnamon, brown sugar and pecans. Add remaining batter and remaining topping. Bake 1 hour at 350°. Let stand until cool enough to handle and unmold cake. Freezes well.
Cook chicken. Cut in chunks and put in bottom of 9 x 13-inch pan. Cook broccoli according to directions; layer. Add cheese. Mix 1/2 cup milk with celery soup. Pour on top. Mix dressing according to directions and spread on top. Bake 1 hour at 350°.
In a large bowl, prepare 1 package of Jell-O as directions indicate. Add drained pineapple. Sprinkle remaining package of Jell-O over mixture. Stir in cottage cheese and Cool Whip. Blend until smooth. Refrigerate until set in 11 3/4 x 7 1/2 x 1 3/4-inch pan.
Cook soup, milk and grated cheese until cheese is melted. Pour in casserole dish. In each crescent roll, put a strip of chicken and a strip of cheese. Roll up and place on top of soup mixture. Cook in 350 degree oven until rolls are brown.
Grease pie pan. Brown meat and onion; drain. Add salt and pepper; spread into pan. Beat milk, Bisquick and eggs. Pour over meat. Bake 25 minutes at 350°, then add tomato sauce and cheese over top. Bake until knife inserted comes out clean, about 8 to 10 minutes.
Cut spareribs into servings. Sprinkle with salt and pepper. Place in a roaster pan and cover with onions. Combine remaining ingredients and pour over meat. Cover and bake 1 1/2 hours at 350°. Baste occasionally turning ribs once or twice. Remove cover from roaster during the last 15 minutes of baking to brown spareribs.
Use a large mixing bowl. Beat egg whites until stiff peaks form. Add sugar and cream of tartar very slowly to stiffly beaten egg whites. Slowly add the nearly unfrozen berries and juice to the egg white peaks. Beat on high with mixer for 15 minutes. Put into pie shell of your choosing and freeze. Add sliced berries and whipped cream for garnish before serving.
Make graham cracker crust. (Save some crumbs to sprinkle on top.) Combine ingredients for dessert.
Mix well the day before going to use. Turn several times to mix good. You can add 1/4 cup grated cheese or use cheese crackers.
Cook macaroni. Rinse and drain. Combine with remaining ingredients in large bowl. Gently stir in dressing. Cover and chill at least 2 hours before serving.
Mix together and top with 1 cup corn flakes. Dot with margarine. Bake 1 hour at 350°. Serves 8 to 10.
Pour milk over bread crumbs. Add ground beef, salt, pepper, carrot, onion and eggs. Mix thoroughly. Pack in a 9 x 5-inch loaf pan.