HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow 2 to 2 1/2-quart baking dish, stir together bean mix, boiling water and sherry (use larger amount if you prefer a sauce-like consistency). Lay chicken breasts slightly apart on the beans. Bake, uncovered, in a 400° oven until chicken is no longer pink in center of thickest part (cut to test), about 20 minutes. Stir any excess liquid around the chicken into the beans. Mound shredded lettuce on 4 dinner plates; top with equal portions of beans and chicken. Sprinkle with shredded Jack cheese and sliced chili and garnish with cherry tomatoes. Offer yogurt to add to taste. Makes 4 servings.
Mix sugar, cocoa and flour together. Pour in an iron skillet and cook until it gets thick. When this gets done, have your pie shell cooked and ready to pour the mixture in. Just after it gets thick, add butter and vanilla. Pour in the pie shell. Let chill for a little bit and then it is ready to eat.
Boil potatoes in own juice until hot. Pour off juice and save. Mash until smooth. Combine butter and milk; beat, then add brown sugar. Add salt and cinnamon; beat until smooth. Pour into pan placing marshmallows on top and reheat.
Cook hamburger on top of stove and chop with fork until crumbly. When done, drain oil and set aside.
Stir dry ingredients to mix well. Add water and oil; beat 2 minutes with mixer. Add eggs and beat 1 to 2 minutes until mixed well. Add chocolate chips; stir in with a spoon until mixed in well. Bake in floured and greased Bundt pan for 1 hour at 350°. Cool 10 minutes. Great with Cool Whip, ice cream, etc.
Melt butter in 2-quart casserole over stove. Place blintzes in casserole. Blend all other ingredients with well beaten eggs. Pour liquid over blintzes in casserole. Bake at 350° for 45 minutes or until top browns. Serve with powdered sugar or strawberries.
Place vegetables in a covered bowl. Combine remaining ingredients and pour over veggies. Cover and let marinate at least several hours in the refrigerator.
Brown stew meat. Boil meat, bouillon cubes, water and beef broth for 30 minutes. Add frozen egg noodles. Simmer for 30 to 45 minutes until tender. If desired, you can thicken with cornstarch.
Combine everything and save 1/4 cup grated cheese for top. Put in pie plate. Put grated cheese on top. Sprinkle with paprika. Bake 30 minutes at 325°. Do not freeze.
Cook carrots; cool and slice. Boil soup, vinegar, oil and sugar. Pour over carrots. Keep refrigerated.
Skin chicken. Season chicken with garlic salt. Let stand 2 hours. Dredge chicken in cornstarch. Dip in beaten egg. Chill for 1/2 hour so coating will adhere. Combine remaining ingredients. Simmer to brown. Pour sauce over chicken. Bake 45 minutes at 350°.
Sift together and add other ingredients. Mix well. Pour into greased 9 x 13-inch cake pan. Bake 1 hour at 325°. Start in a cold oven.
Cook onions in boiling salted water until tender. Stir occasionally to separate into rings. Drain well. Place 1/2 of onions into 2-quart casserole. Add 1/2 of the cheese and 1/2 of the toast. Melt butter and blend in flour. Stir milk. Cook until thick. Add salt, pepper and hot mixture to beaten eggs, a little at a time, until blended. Add another layer of onions, cheese and toast. Pour sauce over top. Lift to let sauce get down through. Bake at 350° for 30 minutes.
Combine sugar, margarine and milk and boil to soft ball stage, stirring continuously. Remove from heat and add marshmallow creme and chocolate chips. Stir until smooth. Pour into greased 9 X 13 pan. May add nuts if desired.
Dissolve yeast in warm water. Mix flour, cake mix and salt. Add water. Mix well. Knead. Place in a lightly greased bowl; let rise for 1 hour. Punch down and make out rolls. Let rise in a greased pan for 1 hour. Bake at 350° until lightly browned on top. Brush tops with butter.
In a 1-quart casserole combine all ingredients. Microwave on High for five minutes, stirring occasionally. Cool for five minutes, stirring occasionally. Pour into individual serving dishes. Chill. Serves 4.
Wash and pack small, whole cukes in quart loosely. Add the next 4 ingredients. Finish jar with cold water. Let stand at least 1 month, then open as needed. Pour off vinegar, slice, add 2 cups sugar and enough water to dissolve sugar and fill jar. Let stand 24 hours before eating. Shake jar while in refrigerator when you are in the refrigerator.
Combine chicken, soup, sour cream and milk in a bowl; mix well. Spoon into greased 9 x 13-inch baking dish. Top with cheese and biscuits. Bake at 350° for 20 to 25 minutes or until golden brown. Season to taste with salt and pepper. Yields 5 to 6 servings.
In small bowl, combine all ingredients; mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup.
Mix soup and water with a whisk and put into a greased casserole baking dish. Lay chicken bone side down into soup mixture. Prepare Stove Top stuffing according to package directions. Place prepared stuffing on top of chicken breasts. Cover and bake at 350° for 45 minutes. Uncover and bake at 300° for 20 minutes or until done, when chicken is no longer pink.
Empty Cheddar cheese soup cans into pan on stove top. Stir in soup cans filled with milk on medium heat. After lumps are gone, stir in rest of ingredients. Cook for 1/2 hour over medium-high heat, stirring occasionally. Can be served over baked potato, toasted bread or in a bowl.
Combine cucumbers, onions and peppers. Cover with ice and salt. Chill for 3 hours. Mix together sugar, turmeric, pickling spice, celery seed and vinegar. Pour over vegetables and let come to a boiling point, but do not boil. Pack in hot sterilized jars and seal tightly.
Cook beef in 2 quarts water at a low boil for about 1/2 hour periodically, skimming foam off the top. When all foam is removed, add spices (except salt), Worcestershire sauce, wine, catsup, tomato paste, tomato sauce and onions. Simmer over low heat for 3 hours until meat is almost done and broth is thick. Add salt and cabbage and simmer until cooked through for about an hour. Remove stew from heat; cool slightly. Serve in a large bowl, pouring stew over pieces of sliced, day-old French bread that has been toasted slightly. Garnish with fresh mint leaves.
Put bread in a greased casserole. Brown and drain sausage. Sprinkle over bread. Add cheese. Combine eggs, milk and dry ingredients. Pour over bread mixture; refrigerate overnight. Bake at 350° for 30 minutes. Serve hot.
Lightly salt the chicken and place in baking dish. Dot with butter. Bake in preheated oven (400°) for 30 minutes. Combine remaining ingredients and pour over chicken. Cover with foil. Reduce heat to 300° and continue to bake for 30 more minutes.
Butter 8 or 9-inch square pan; set aside. Combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil without stirring to soft ball stage (234°) or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. Remove from heat. Add butter and vanilla. Do not stir. Cool then beat until fudge thickens and loses some of its gloss. Quickly spread into pan. Cool. Cut into squares. Makes about 3 dozen.
Combine all ingredients. Hand blend well; it will be thick. Spread in floured and Pam-greased 9 x 13-inch pan. Bake at 350° for 25 to 35 minutes.
In large heavy skillet, fry bacon. Remove bacon and crumble. In bacon drippings, cook potatoes, onion and pepper. Season to taste and cook over low fire until potatoes are browned. Add in bacon and stir.
Wipe chicken dry on both sides with paper toweling. Combine sour cream, Worcestershire sauce, liquid red pepper, garlic, salt and paprika. Mix well. Place chicken in close fitting, shallow glass baking dish. Pour sour cream mixture over chicken. Marinate, covered, overnight. Turn chicken occasionally during marinating period. Leaving as much marinade on chicken pieces as possible, dip each piece into bread crumbs to coat. Shape chicken pieces into compact bundles (but don't fold them). Place chicken in single layer in ungreased baking dish. Refrigerate again, covered for at least 1 1/2 hours. Place chicken in oven directly from refrigerator. Bake, uncovered, in oven preheated to 325° for about 1 hour and 15 minutes. Serve with Baked Rice Pilaf. Makes 8 to 10 servings.
Let the pineapple and marshmallows stand overnight in a large bowl. Next morning fold in whipped cream and top with nuts. Chill until needed.
Preheat oven to 450°. Pour 2 tablespoons of oil in a 13 x 9-inch pan until evenly coated.
Blend the cream cheese, sugar and vanilla at medium speed. Blend in the eggs. Stir in 1/2 cup semi-sweet chocolate chips. Pour batter into the crust. Sprinkle top with 1/4 cup mini chocolate chips. Bake at 350° for 40 minutes or until center is almost set. Cool.
Mix cake as directed on box. Add dry pudding mix. Pour batter into baking pan. Sprinkle chocolate chips and nuts generously on top of batter. Bake according to directions on box.
Mix sugar, corn syrup, hot water and salt in saucepan, stirring to dissolve sugar entirely. Cover pan and cook five minutes. Uncover pan and continue cooking to hard, but not brittle, stage. Remove from heat. Beat egg whites until just foamy, then start adding hot syrup in a pencil-thin stream, beating constantly, using rotary beater or electric mixer. Continue beating for three to five minutes until candy thickens and loses its gloss. Remove from beater and stir in vanilla, fruit or nuts. Drop quickly by tablespoons onto lightly greased baking sheet. Let set one hour.
Mix eggs, sugar and vanilla until thick. Sift flour and cocoa; mix well with coconut and pecans. Mix with melted oleo, then add sugar, eggs and vanilla mixture. Pour into 13 x 9 x 3 pan. Bake 30 minutes at 350°. Remove from oven. Immediately spread jar of marshmallow cream over the top. Let set 30 minutes, then frost.
Drain beans and mix in pot. Saute hamburger, bacon and onion and drain. Chop bacon. Mix remaining ingredients and combine all in pot. Slow cook for 3 to 5 hours.
Wash beets well. Leave 2 inches of the stem and tap root. Cover with water and cook until tender. Drain beet juice into another pan. Strain juice several times with cloth. Put cold water on beets and let cool down. Skin will slip off easy. Trim stems and roots off. Large beets can be quartered or sliced, small beets can be left whole. Mix sugar, vinegar and beet juice and bring to a boil. Pack beets in hot jars and add pickling spice. Pour hot juice over beets and seal.
Mix dry ingredients together. Add beaten eggs. Mix together and add corn; mix well. Add all other ingredients and mix. In 9 x 12-inch baking dish that has been sprayed with Pam, pour in mixture. Bake in 450° oven for 30 minutes or until knife inserted comes out clean.
Melt margarine and sugar, stir until dissolved. Add dates and water. Cook 6 minutes, stirring constantly. Add next three ingredients. Remove from heat and stir in the Rice Krispies. Cool enough that you can handle mixture. Roll into 1-inch balls while warm. Roll in powdered sugar.
Mix 1 cup of sugar at a time with shortening. Beat in eggs one at a time. Combine salt and flour. Add to cream mixture alternately with milk. Blend in vanilla and food coloring. Bake at 325° for 1 1/2 hours.
Preheat oven to 350°. In a bowl, combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix. Divide dough into 2 (8 x 4-inch) loaf pans. Bake 50 minutes.
Mix flour and sugar and set aside. Cream butter until light and fluffy. Separate eggs. Egg yolks should be about 1/2 cup and whites about 3/4 cup. Add egg yolks to butter. Add flour and sugar to creamed mixture. Add lemon juice and milk; mix thoroughly. Beat egg whites until stiff, but not dry (they form a peak) and fold into the custard mix with a wire whip. Pour into a buttered 9 x 12-inch pan. Set in a pan of warm water and bake in a moderate oven (350°) for 35 to 40 minutes. Chill and serve with whipped cream topping, if desired.
Heat chili beans and drain. Mash beans or put in food processor or blender. Add cheese. Blend well and heat again on low or in microwave. Serve with corn chips or as a spread for corn bread.
Spread mayonnaise over 1 side of bread. Repeat with other slice. Place ham on one side and the cheese on the other. Put together with cheese on top. Put paper towel under sandwich. Heat on High for 35 to 50 seconds. Let cool for 1 minute.
Drain asparagus; puree in blender. Soften gelatin using the 2 tablespoons liquid and 2 tablespoons lemon juice. Heat soup and cheese together over low heat, stirring until smooth. Add remaining ingredients; heat until gelatin melts. Put in mold. (Entire mixture fits in a 2-quart mold or can be broken down into smaller ones.) Enjoy!
Mix ingredients well; spread over pie crust. Place fruit (such as strawberries, kiwi, bananas, etc.) over cheese mixture. Chill. Very pretty!
Crumb together margarine and cracker crumbs and bake 8 minutes at 350°; cool. Combine sugar and cream cheese. Prepare Dream Whip, then combine with cheese mixture and spread on top of crumbs and put in refrigerator.
Make crust day before by combining first 4 ingredients. Cut pork into small pieces (walnut size). Soak meat in seasoned water overnight. Next day make into 2 crusts pies (individual or regular). Bake for 1 hour at 450° or 1 1/2 hours at 300°. Take from oven; cut hole in center of pie. Then pour into pie 1 envelope Knox gelatine dissolved in 1 pint of water.
Sift together flour, baking soda, salt and sugar. Add brown sugar, eggs, vanilla and shortening. Blend all ingredients in large mixing bowl. Mix batter until smooth and well blended. Takes about 1 minute. Add chips. Drop by teaspoon onto an ungreased baking sheet, placing cookies about 2 inches apart. Bake for 10 to 12 minutes at 375°. Makes about 100 cookies.
Heat everything together for about 5 minutes (until noodles are no longer stiff). Mix and bake in 2 1/2-quart casserole dish at 350° for about 45 minutes, covered. Serves 6 to 8.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill until set (at least 4 hours). Garnish with cherries. Prep time: 15 minutes.
In a double boiler dissolve marshmallows in milk. Cool. Blend in whipped cream and strawberries. Crush graham crackers and layer in bottom of large flat glass dish. Pour strawberry/marshmallow mixture over the top. Sprinkle with crushed graham crackers. Chill. Slice and serve with a spatula.
Combine all ingredients; cover and refrigerate at least 6 hours. Serve with assorted fresh vegetables.
Remove crusts from bread and place 6 slices in oblong buttered ovenproof dish. Beat together eggs, mustard, milk, Accent and seasoned salt.
Chill ingredients. Mix in punch bowl, adding 7-Up last. Add drops of red food coloring as desired (optional). Stir. Add ice, orange and lemon slices.
Brown meat with onion and garlic. Drain grease if using ground beef. Place in Dutch oven. Add all other ingredients, breaking up all tomatoes. Mix well and bring to a simmer. Simmer, uncovered, 1/2 hour and covered for 1 1/2 hours (the longer the better). Serves 6.
No. 2: Change olive oil to butter. Add shredded Mozzarella or Monterey Jack cheese. Add heavy cream (optional).
Mix all ingredients; store in airtight container. To serve, place 3 heaping tablespoons mix in mug; add very hot water and stir. Enjoy!
Mix the first 3 ingredients. Add flour to make it stiff enough to roll. Roll out and let dry. Cut into strips and cook 20 minutes in chicken broth.
Beat eggs. Add milk, chicken broth, onion, seasonings, chicken and bread crumbs; mix well. Pour into greased loaf pan (9 1/2 x 5 1/4 x 2 3/4-inch). Set in pan of hot water. Bake in a 350° oven for 45 to 50 minutes, or until done. Invert loaf onto platter. Serve with almond mushroom sauce. Slice. Makes 6 to 8 servings. Can double.
Mix the water, honey, lecithin and vitamin C. Add flours. Mix and knead until it's a firm, soft dough. Let rest for about 1/2 hour. Punch down and form into 1 loaf. Put in a loaf pan. Let rise until doubled in size. Bake at 350° for about 35 minutes. Makes 1 loaf.
Brown beef with onions, green pepper, salt and pepper. Drain off fat. Add to beans and brown sugar. Bake at 350° for 45 minutes.
Dissolve jello in water with lemon juice. Chill but do not let set. Chill until icy the can of milk (may be chilled in ice tray). Soften cream cheese (if	using an electric mixer, milk and cream cheese may be mixed together). Add sugar, when beaten until stiff; add	vanilla. Add jello mixture. Roll crackers fine, mix oleo and sugar. Line pan. Keep back about 1/3 of the mixture to sprinkle on top.
Boil chicken until done. Remove chicken from broth. Mix all other ingredients together. Drop by tablespoons for large, or teaspoons for small, dumplings into simmering broth. Cook until dumplings are done. De-bone chicken and add to broth.
Preheat oven to 350°. Cover 2 baking sheets with parchment paper. Place rolled oats in blender of food processor and process until finely ground. Combine ground oats, flour, baking soda, salt, and cinnamon in a mixing bowl.
Melt butter; sprinkle with garlic salt. Dip chicken in mixture. Mix crumbs with cheese and roll chicken in it. Put into buttered dish; dot with butter, oil and garlic salt. (Drizzle oil on very slowly, using teaspoon.) Bake, covered with foil, at 350° for 20 minutes. Turn and put more butter on each breast (use 1 thin pat, cut into thirds for each piece). Cover and bake 15 minutes more. Uncover; bake 15 minutes more, or until browns nicely. Serves 4.
Cut potatoes in half lengthwise. Cut each half crosswise into four pieces. On 6 to 10-inch skewers, thread potatoes. Brush potatoes with oil. On grill rack, arrange kabobs directly above medium coals. Grill uncovered 30 minutes or until fork tender, turning once during cooking. In 1 quart saucepan, combine soup and milk. Heat over low heat, stirring occasionally. Serve over potatoes. Makes 6 servings.
Stir the cream cheese until slightly softened. Blend in remaining ingredients, except walnuts and paprika. Spread mixture in a 9-inch pie plate. Top with walnuts and sprinkle with paprika. Bake, uncovered, at 375° for 25 minutes until lightly browned.
Dust chicken with flour. In large skillet, brown chicken in butter. Stir in soup, water and ketchup. Cover; simmer 45 minutes or until tender. Stir now and then. Makes 4 to 6 servings.
May add 1/2 cup each chopped nuts, raisins and/or candied cherries to yellow cake. Bourbon may be used in place of wine. Add Macadamia nuts and drained pineapple bits. Best with glaze and improves with age!
Spray Pam in a 9x12 baking dish. Fill the dish with sliced yellow squash. Pour enough milk to cover the bottom of the dish. Sprinkle Tony Chachere's creole seasoning to cover the top. Sprinkle green onions on top. Cover with foil and bake in 350 degree oven 1 hour, until squash is soft. Remove and mash. Stir in brown sugar and bread crumbs. Sprinkle cheese over the top and bake about 15 minutes or so. Serves lots!
Melt chocolate and 3 tablespoons butter in a small saucepan over very low heat, stirring constantly. Cool. Blend remaining butter with cheese until softened. Gradually add 1/4 cup of the sugar, beating well. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Peel or scrape carrots; grate or put through blender. Combine with raisins, salt and mayonnaise. Chill. Serve on lettuce. Makes 6 servings.
Cut cheese and melt in double boiler. Add milk, salt and mustard. Remove from heat and stir in eggs. Return to heat; stir and cook until eggs thicken slightly. Remove from heat. Cool slowly and stir.
While boiling, add: 2 eggs or Egg Beaters, beaten with a whip and combined with 2 tablespoons of Parmesan cheese. Drop into boiling soup, 1 teaspoon at a time. Add meatballs and simmer.
Mix flour, nuts and oleo; pat into 9 x 13-inch pan. Bake at 350° for 15 minutes. Mix cream cheese, powdered sugar and 1 cup of the Cool Whip. Spread evenly over completely cooled crust. Mix instant vanilla pudding and milk according to directions on package; spread evenly over second layer. Spread remaining Cool Whip on top.
Cook noodles, sunflower kernels, pecans and butter until brown. Mix together the coleslaw and green onions, then add Ramen noodles mixture. Mix other ingredients. Stir all together.
Preheat oven to 425°. Mix flour, salt, pepper and paprika in a paper bag. Put shortening in oblong 13 x 9 1/2 x 2-inch pan and set in oven to melt. Shake 3 or 4 pieces of chicken at a time in bag. Coat thoroughly. Place chicken, skin side down, in hot shortening. Bake for 30 minutes.
Mix 3/4 of the flour, sugar, salt and undissolved yeast. Heat milk, water and margarine to 120° to 130°. (I use my temperature probe of my microwave for this. It works great!) Gradually add milk mixture to dry mixture and beat 2 minutes at medium speed of mixer. Add 1/4 cup flour. Beat at high speed for 2 minutes. Stir in enough additional flour to make soft dough.
Cream shortening and sugar. Add egg; mix well. Sift cocoa, flour, salt and soda. Add alternately with buttermilk; mix well. Add vanilla. Bake at 350° until done in 8 or 9-inch square pan. Let cool and frost (frost and serve in pan).
Mix all ingredients, put in bowl or jello mold and chill. Serves 6 to 8.
Toss apples, sugar and spices together. Add flour, soda and salt. Combine eggs, oil and vanilla and add to apples. Press mixture in a 9 x 13-inch ungreased pan. Sprinkle with sugar. Bake at 350° for 40 minutes.
Cook beef in olive oil for 2 minutes on each side. Place on side dish. Cover and keep warm. Put bouillon and small amount of water into same pan. Let liquids cook down (glaze). Add all vegetables. Let cook on low heat until done. Sauce should be semi-thick. Put steaks back in and heat through. Serves 4.
Mix all together and sprinkle cornflakes over top with 1/2 stick melted butter or margarine over top. Bake at 350° for 30 minutes.
Cream sugar and butter together on low speed. Add eggs, one by one, beating continuously. Then add flour and milk. Continue mixing until nice and smooth. Add flavor. Pour into 3 (9-inch) layer cake pans. Bake at 350° for 25 to 30 minutes or until done. Frost with white frosting mixed with coconut after cooling completely.
Cook corn in boiling water for 3 minutes. Remove and cool. Cut kernels from cobs. Put peppers, cabbage and onions through food chopper, using coarse blade. In large heavy kettle blend salt, sugar, flour, turmeric and mustard. Stir in vinegar, slowly. Bring mixture to boil and add vegetables. Reduce heat and simmer 25 minutes, stirring often. Pour into hot sterilized jars and seal at once. Process in boiling water bath for 20 minutes. Store in cool, dark place. Yields about 12 pints.
Mix flour and sugar, then other ingredients. Pour in unbaked pie crust and bake at 350° until done.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray, in a layer about 1/2-inch thick. When slightly cooled, use holiday cookie cutter to cut into shapes. Decorate as desired with prepared frosting and candies. Yields 9 (3 1/4-inch) cut-outs.
Combine all ingredients. Add to shredded cabbage 30 minutes before serving. Makes enough for 50 people.
In large saucepan, cook ground beef, onion, green pepper and garlic until meat is brown. Drain fat. Stir in tomato, beans, chili powder, basil and pepper. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Makes 4 main dish servings.
Sift flour and baking soda together 2 times. Cream butter. Slowly add sugar; cream well. Add eggs, one at a time, beating well in between. Stir in sour cream. Add dry ingredients, 1/2 cup at a time, beating constantly. Add vanilla. Pour into greased and floured tube pan or separate into 2 smaller loaves. Bake at 325° for at least 1 hour, without opening oven door.
In bowl, stir together condensed milk and lime juice (use food coloring if desired for more color). Fold in whipped cream. Pour into crust. Chill 3 hours or until set, keep frozen for several days.