HumbleIntelligence/food-ner-1-Million huggingface dataset:
Broil chicken, skin side up, for 5 to 10 minutes. Make a sauce of all the other ingredients except mushrooms and Sweet 'N Low. Add chicken to sauce and simmer in covered skillet for 3/4 hour. Add mushrooms. Cook uncovered for 10 to 15 minutes. Add Sweet 'N Low and serve. Serves 3. Each portion contains 3 ounces of dinner vegetable. Freezes well if made ahead.
In a mixing bowl, cream shortening with sugar. Add eggs and extract. Beat well. Add remaining ingredients. Mix well. Chill for 1 to 2 hours.
Make a sauce of soups, broth and Ro-Tel. Place in 9 x 12-inch casserole dish in layers: chicken, Doritos, onion and cheese. Pour sauce over all. Bake 30 minutes at 350°.
Melt 1 stick margarine, mix with nuts and flour. Put evenly in pan and bake. Let cool.
In skillet, melt butter or margarine. Saute chopped onions in butter until tender, but not brown. Stir in soup, tomatoes, thyme and pepper. Add macaroni and meat. Add cheese. Bake uncovered at 350° for 35 to 40 minutes.
In large pot heat bacon fat; saute onions until soft. Add pork cubes. Cook for 5 minutes. Sprinkle flour over pork and onions, cook until the pork is browned and onions are golden. Stir in the cumin, garlic and chilies, mixing well. Add the chicken stock and stir. Add salt and pepper. Lower heat and simmer, uncovered, until meat is tender (about 1 1/2 to 2 hours). Serve with warm tortillas.
In skillet, cook onions and garlic in oil and butter mixture. Add shrimp and cook until shrimp are pink. Add lemon juice and salt. Serve over wild or white rice.
Mix all ingredients together, then spread in a 9 x 12-inch pan. Bake at 350° for 15 minutes. Cool.
Cook lasagna noodles according to package directions. While the noodles cook, mix the cream cheese (room temperature), cottage cheese, soup, shrimp, beaten eggs, basil, onion and salt and pepper. Place half the noodles in greased 9 x 13-inch pan. Cover with half the cheese mixture, then the crab. Cover with remaining noodles; then the rest of cheese mixture. Bake at 350° for 15 to 20 minutes. Sprinkle with Cheddar cheese to cover top. Bake 30 minutes more. Let rest 10 to 15 minutes before serving.
Combine squash, onions, pepper and salt. Let stand for 1 hour, then drain. Combine vinegar, celery seed, sugar and mustard seed, the bring to a boil. Put squash mixture in clean hot jars and pour liquid over mixture. Seal jars.
Melt butter in a 9 x 13-inch pan. Pour crackers in pan with butter and spread crackers out in pan. Pour chocolate chips over crackers. Then pour nuts and coconut over chocolate chips. Spread it out in pan. Pour milk over the whole pan. Bake at 350° until brown.
Combine butter, sugar, cocoa and milk; bring to a boil. Boil 1 minute and remove from heat. Add remaining ingredients and mix well. Drop by teaspoon onto waxed paper. Let cool and serve.
Place a 16 x 11-inch sheet of aluminum foil on baking sheet. Fold sides up to make a 15 x 10 x 1/2-inch pan. Make a second pan. Sift together flour, baking powder and 3/4 cup sugar in small mixing bowl. Beat egg whites, salt and cream of tartar in large bowl until soft mounds form. Add 1/3 cup sugar, a tablespoon at a time, beating until stiff, straight peaks form. Do not underbeat!
Cream together sugar, and soft butter. Add the egg and mashed bananas. Mix. Add dry ingredients. Mix again. Add nuts. Bake at 350° for about 1 hour. Store a day before slicing.
Brown meat in margarine. Add garlic and tomatoes with liquid. Add broccoli and onion. Simmer, covered, for 10 minutes. Serve with tortillas or pita bread.
Wash cucumbers and pack in jars, leaving 1-inch headspace. To each jar, add 1 head of dill, 1 button garlic and a pinch of alum, the size of a pea. Mix water, vinegar and pickling salt; bring to a boil. Pour over pickles and seal.
Mix first 3 ingredients and sprinkle with cinnamon. Place in oven (350°) in 9-inch pie plate. Mix remaining ingredients and spread over apples. Bake 1/2 hour at 375°.
All ingredients should be at room temperature. Mix all together and form little balls. Bake on ungreased cookie sheet for 15 to 20 minutes at 350°. May be stored in freezer up to 2 months.
Pour melted margarine into 9 x 13-inch pan. Sprinkle crumbs onto margarine. Add nuts and chocolate chips, then coconut. Pour 1 can of Eagle Brand milk over the mixture. Bake in preheated oven at 350° for 25 minutes until golden brown. Cool 15 minutes before cutting.
Cook broccoli according to package directions, but without salt. Drain. Place 3/4 of the broccoli (including all stalks) into your food processor or blender. Add remaining ingredients and puree until smooth. (Add reserved broccoli florets and process briefly for a slightly chunky texture.) Makes 3 guilt-free servings.
Slice sponge cake into 1/3-inch slices. Place on platter and set aside. In a thick 1-quart saucepan, bring 1 1/3 cups water to boiling point and add milk and sugar. Mix 1/3 cup water with cornstarch and vanilla. Gradually add this to milk mixture. Continue cooking, stirring constantly, until mixture bubbles. Remove from heat and add butter. Pour the well beaten eggs into the pudding in 4 additions, stirring vigorously after each addition. Pour over sponge cake slices. Sprinkle with cinnamon. Serves 8.
Marinate chicken for 1/2 hour in 1 teaspoon potato flour, 2 teaspoons thin soy sauce, 1/4 teaspoon ginger powder, 1/2 teaspoon sugar and 1 teaspoon oil. Stir-fry chicken with 1 tablespoon oil for 1 minute; remove from wok. Combine 1 tablespoon oil, onion, bamboo shoots and mushrooms in wok. Season with 1 teaspoon soy sauce, 1 teaspoon sugar, lemon grass, water and salt. Cover and cook over low heat for 3 to 5 minutes. Add chicken and thicken with potato flour.
Cook sausage, celery, onion and garlic in skillet over medium heat approximately 10 minutes, stirring occasionally until sausage is no longer pink. Drain. Mix sausage mixture and remaining ingredients in ungreased 3-quart casserole dish. Bake, uncovered, at 400° for approximately 45 minutes until hot and bubbly. Stir mixture once during baking.
Combine butter, powdered sugar, 2 cups flour and dash of salt. Mix together; it will be stiff. Spread in 8 x 13-inch pan and bake at 350° for 20 minutes. Do not overcook. It should not turn brown, but just begin to brown in a spot or two.
Saute onion, pepper and flour in butter. Add other ingredients and heat. Pour into casserole dish and bake at 350° for approximately 20 minutes (longer if necessary).
Combine the first 5 ingredients and let stand. Toss remaining ingredients together except cheese. Top with cheese. Pour on dressing before serving.
Sprinkle meat with a little flour. Brown on all sides in the fat. Add water, cranberries (picked over then washed) and all other ingredients except the salt. Cover and bring to boiling point, then simmer very gently until the meat is tender. When 1/2 done, turn meat over and add salt. Total cooking time: approximately 2 1/2 hours. If necessary, thicken gravy with additional flour.
Prepare the garlic sauce: Crush the garlic, salt and cilantro with a mortar and pestle to a paste; mix in the lemon juice and olive oil.
Lay 8 slices bread flat in buttered 9 x 13-inch baking pan. On top of each slice, put Canadian bacon and 1 slice of sharp Cheddar cheese. Place remaining 8 slices of bread over cheese. Beat ingredients 4 to 10 together and pour this mixture over bread; let stand overnight covered in refrigerator. Melt 1/4 pound margarine and drizzle over top; cover with 1 cup crushed potato chips. Bake at 350° for 1 hour.
Combine dry ingredients in a large mixing bowl. Add remaining ingredients, except boiling water. Beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into two greased and floured 9-inch or three 8-inch layer pans. Bake at 350° for 30 to 35 minutes. (Cook 35 to 40 minutes if using a 13 x 9-inch pan.) Cool 10 minutes on rack. Remove from pans. Cool completely before frosting.
Cream shortening and sugar. Add remaining ingredients and mix. Pour into unbaked 9-inch pie shell. Bake in a 425° oven for 10 minutes, then reduce heat to 350° and bake 25 more minutes.
Pour hot water over dates. Add soda and butter; cool. Add sugar and egg. Sift together dry ingredients. Gradually stir into date mixture. Add nuts and vanilla. Mix. Pour into loaf pan and bake at 350° for 1 hour.
Preheat oven to 350°. Grease and line a loaf pan, approximately 9 x 5 x 3-inches. Sift flour, baking powder, baking soda and salt. Cut in butter and add sugar. Mix the orange rind and orange juice with the beaten egg. Stir into the dry ingredients and mix well. Fold in the nuts and cranberries. Turn into the pan and bake for about 1 hour or until golden brown and firm to the touch. Turn out and allow to cool before storing.
Cream butter, sugar, brown sugar and vanilla. Add egg and beat well. Add flour and baking soda. Spoon by teaspoons into foil cupcake papers. Bake at 375° for 10 to 12 minutes. Take from oven and top with topping.
Mix apples and sugar. Let stand 10 minutes. Add the rest of the ingredients and mix well. Bake at 350° about 50 minutes in loaf pan. Can double recipe. Cake keeps good.
Put cottage cheese in bowl; sprinkle on jello and mix. Fold in fruit and Cool Whip.
Grate cheese and allow to soften. Mix all ingredients well with hands. Shape into small balls. Bake 15 to 20 minutes at 350°. Bake in a cast-iron skillet that has been greased and sprinkled with flour. (It will not stick.) Makes 60 to 90 balls. Can be frozen until ready to use. May take a few more minutes baking time.
In a large kettle, brown ground beef. Drain and set aside. In the same kettle, heat oil; saute garlic and onions over low heat until onions are tender. Stir in green pepper, salt, chili powder, cayenne pepper, cinnamon, cumin, and oregano. Cook for 2 minutes, stirring until well mixed. Add beef and tomatoes with liquid. Dissolve bouillon in water and add to soup. Simmer, covered, for about 1 hour. Yield 8-10 servings.
Melt cheese and brown sausage. Mix all ingredients. Spread on top of bread and broil to melt spread. Serve hot.
Mix eggs, milk and onion together. Grease a 9 x 13-inch pan. Melt margarine in pan, then add bread cubes. Pour egg mixture over cubes and cover with grated cheese. Cover and refrigerate overnight. Uncover and bake in a 325° oven for 1 hour, or until golden brown and firm.
Cream melted shortening with sugar. Blend in eggs, orange rind, extract and milk. Mix well, then add self-rising flour until hard and firm. Continue to knead in dry flour until real firm, then roll out. Bake in a 400° oven for 10 to 12 minutes on an ungreased cookie sheet.
Cook broccoli and onion. Melt cheese and cream together. In small box, mix cornstarch with milk. Add cheese and cooked broccoli. Stir in milk with cornstarch. Add salt, garlic and pepper to taste. Cook 30 minutes.
Mix all but tomato sauce together; make loaf in pan. Pour sauce over loaf and 4 cans water. Bake at 325° one hour.
Cook onion in margarine until soft. Blend in flour. Slowly stir in broth, milk and canned milk. Add salt. Cook and stir over medium heat until mixture thickens. Stir small amount of hot mixture into egg yolks. Return to hot mixture. Cook and stir over low heat about a minute. Add diced chicken and heat just until hot through. Serve over hot biscuits. May also be served in patty shells.
In a large frying pan heat, oil and add garlic. Saute briefly and add seafood. Cook, stirring until well coated with garlic oil. Add tomatoes, pimientos, paprika, saffron and salt to taste. Pour in stock and bring to boil. Add tagliatelle, stir and simmer until al dente (1 to 3 minutes). If it looks as though there will be excess juice, increase the heat for the last half minute to reduce liquid. The dish is ready when the pasta is cooked.
In a very large pot, combine tomato sauce, tomato paste, water, spaghetti sauce and canned tomatoes; start simmering.
Mix all these together and bake in 3 layer pans or in a 9 x 13-inch pan for 20 minutes or until done by testing.
Chop dates. Combine dates, sugar and butter in medium saucepan; bring to a boil. Cook, stirring constantly for one minute. Stir in cereal and pecans. Cool mixture to touch; shape into 1 inch balls and roll in coconut or sugar.
Cook squash and onion until tender. Mix all ingredients together and pour in Pyrex dish; bake for 25 minutes at 350°.
Grind cranberries. Mix gelatin and dissolve sugar. Add ground orange, pineapple, cranberries and nuts. Place in refrigerator until set.
Heat oven to 375°. Combine peanut butter, Crisco, light brown sugar, milk and vanilla in large bowl. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2-inches apart onto ungreased baking sheet.
On a cookie sheet, lay crescent rolls out as 1 oblong crust. Bake at 375° for 7 to 10 minutes. Heat sauce on top of the stove while the crust is baking. After crust has baked, spread sauce on top. Turn oven to broil. Sprinkle pizza with cheese on top of sauce and return to oven until cheese is melted. Pepperoni and mushrooms can be added at the same time as the cheese is added.
Combine all ingredients in a crock-pot and cook for about 1 to 1 1/2 hours.
Combine top 4 ingredients to make cake. Stir by hand for 2 minutes. Bake at 350° oven in 13 X 9 inch pan for 30 minutes.
Mix all ingredients, place in greased brown paper lined (bottom) pan (tube). Bake at 250° for 2 to 2 1/2 hours.
Fry pork chops on both sides. Remove chops; pour off grease. Put 1/2 cup water in frypan. Bring to boil; add tomatoes, vegetables and pork chops. Bring to boil; turn heat down to simmer for 1 hour. Thicken sauce with flour or cornstarch. Serve with mashed potatoes.
Brown beef and onions. Add seasonings and tomato sauce, simmer 15 minutes. Cook egg noodles as directed on package. Layer in dish with 1/2 noodles and 1/2 meat mixture. Add cream cheese and sour cream, then remainder of noodles and meat mixture. Top with Cheddar cheese. Bake 25 minutes at 350°. Yields 10 to 12 servings.
Combine Spry, salt, vanilla and sugar. Gradually cream until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add melted chocolate. Mix well. Add flour and baking powder slowly with milk; mix until smooth. Bake in 2 (8 or 9-inch) round greased and floured cake pans at 350° for 30 minutes.
Boil peas in salted water for about 30 to 40 minutes. Rinse with cold water. While they're warm, mix peas in with remaining ingredients. Refrigerate for at least 24 hours, because the longer it sits, the better it gets. Serve with crackers; saltines are the best.
Mix all of the ingredients. Cook 30 minutes at 400° in a greased iron skillet.
Cook sugar, water and corn syrup until hard ball forms in cold water, then add unroasted peanuts and butter. Cook until golden brown. Take from heat and add soda and vanilla. Pour in buttered pan and as soon as it is cold, break in pieces.
Heat pineapple and juice. Add	dry jello (remove from heat). Add buttermilk and mix well. Blend in Cool Whip and put in refrigerator. Can be cut in squares.
Cream together in saucepan the soup, cheese, butter and milk. Put rice and broccoli in baking dish; pour soup mixture over and mix. Bake at 350° for 20 to 30 minutes.
Mix in a bowl Cool Whip, sugar and cream cheese. Beat 2 minutes. Add Reese's peanut butter cups, crushed. Fold in, pour in pie crust. Refrigerate and serve.
Press firmly in greased 9-inch pie pan. Chill about 45 minutes.
Heat oven to 350°. Melt margarine in microwave. Mix all except chocolate bits and spread thin on cookie sheet. Bake 10 to 12 minutes until edges start to brown. Melt chocolate bits; spread over warm crust. Sprinkle on chopped pecans or walnuts. Cut into squares. Makes 5 dozen.
Mix and pat in pan. Bake at 425° until golden brown, 10 to 15 minutes.
In bottom of large bowl place 1/2 of vegetables. Sprinkle sugar, salt and pepper over all. Layer 1/2 of eggs over vegetables. Place remaining vegetables over eggs. Sprinkle sugar, salt and pepper over vegetables. Add cheese and bacon and layer eggs on top. Spread mayonnaise or salad dressing over top, sealing to edge of bowl. Cover and refrigerate 24 hours or overnight. Garnish with sliced green onions and paprika if desired. Toss before serving. Makes 12 to 15 servings.
Break spaghetti into 2-inch pieces. In large sauce pot, cook according to package directions. Drain and cool. Preheat oven to 400°. In large bowl, beat eggs lightly; stir in milk and add one cup Mozzarella cheese, onion, garlic powder and salt. Add cooled spaghetti and stir until thoroughly combined. Grease a 10 1/2 x 15 1/2-inch jelly roll pan and spread the spaghetti in the pan. Bake for 15 minutes; remove from oven and reduce temperature to 350°. Add toppings.
In one bowl mix oats and allspice. In small bowl mix honey, milk, oil and egg. Pour liquid into oat and flour mixture. Stir in apples and raisins, if desired. Spoon into cupcake tin and bake in preheated 400° oven for 25 minutes.
Dissolve Knox gelatine in cold water. Dissolve flavored jello in boiling water; add Knox and stir until dissolved. Pour into a 9 x 13-inch pan until set, about 30 minutes. Cut into squares or shapes with cookie cutter. Serves 12.
Pare potatoes; slice thin. Put half the potatoes in a greased 2-quart casserole. Cover with half the sauce, seasonings and onion. Add remaining potatoes, seasonings and onion, then remaining sauce. Cover and bake in moderate oven (350°) for about 1 hour. Uncover and continue baking until top is browned. Grated cheese may be added to white sauce. Makes 4 to 6 servings.
Mix sugar, cornstarch and salt. Stir into brown vinegar. Blend. Add 1/3 cup hot water. Cook on medium heat and stir constantly, approximately 3 minutes or until thick. Pour over diced or cut beets and butter. Let stand in syrup 30 minutes. Serve hot.
Combine all ingredients, except jelly and chili sauce. Roll into 1-inch balls. Dredge in flour and brown in 2 to 3 tablespoons of oil in skillet. Remove and set aside.
Combine sugar and butter; add eggs one at a time, beating well after each. Add flour and blend. Add nuts and bake in 13 x 9 x 2-inch greased pan for 35 to 40 minutes at 350°. Yield: 3 dozen squares.
Combine cream cheese and margarine in a large bowl. Cut in flour and salt with pastry blender until blended. Shape into 1-inch balls. Place into miniature muffin cups, pressing to cover bottom and side. Chill for 1 hour. Beat eggs in bowl until foamy. Add cooled, melted margarine and vanilla. Mix well. Add brown sugar and pecans. Mix well. Spoon into prepared muffin cups, filling 3/4 full. Bake at 325° for 25 minutes or until filling is set. Cool and remove from pans. Yields 48 servings.
In a large saucepan over high heat, bring 3 quarts of water to a boil. Add rotelle; cook 10 minutes. Add broccoli and red peppers. Cook 3 to 4 minutes longer or until pasta and vegetables are just tender; drain and set aside. In a medium size saucepan over medium heat, heat butter until hot. Add garlic. Cook 2 to 3 minutes or until golden. Remove from heat. Stir in Ricotta and Parmesan cheeses, milk, basil, salt and ground pepper. Return pasta and vegetables to large saucepan. Add Ricotta mixture. Toss to coat thoroughly. Serve hot or cover and refrigerate 2 hours to serve as a salad.
Cook rice. While it is standing, brown the ground beef with salt, pepper and onion. Simmer until onion is tender. Add tomato soup and heat.
Cook onion in oleo and add chilies. Cook until clear (5 minutes). Add milk and soup. Bring to boil. Pour over 1 layer tortillas, layer cheese, layer chicken, several layers. Top with cheese. Bake 30 minutes at 350°.
Cook squash until tender; drain well. Add chicken soup, sour cream, pimento, water chestnuts and onions. Melt 3/4 stick of butter in a large skillet. Add stuffing. Mix well. Pack stuffing into bottom of a 3-quart baking dish, reserving some to top casserole. Pour squash mix over stuffing and sprinkle remaining stuffing over top. Dot the rest of the butter on top of casserole and bake at 350° for 30 minutes.
Mix ingredients together and beat until combined using medium speed of electric mixer. Pour into two 8-inch pans and bake at 350° for 25 or 30 minutes.
Spread items on top of Boboli crust in order given, sprinkling Parmesan on top. Bake at 425° for 8 to 10 minutes. Slice in hors d'oeuvre size pieces.
Brown beef in skillet; drain. Combine beef, green beans, soup, water, salt and pepper. Pour into 1 1/2-quart casserole. Combine mashed potatoes and 1/2 can French fried onions. Spoon potato mixture in a mounded ring around top outer edge of casserole. Bake, uncovered, at 350° for 25 minutes. Top potatoes with cheese and remaining onions and bake 5 minutes longer. Makes 6 servings.
Beat egg whites, sugar, lemon juice, and berries for 15 minutes. Fold in whipped cream. Pour into crumb crust and freeze.
Beat egg whites until stiff. Set aside. In a large glass bowl, cook sugar water and syrup on High 7 to 9 minutes or until 236°, stirring 1 or 2 times. Remove 1/3 cup and slowly add to egg whites, beating at medium speed. Cook remaining syrup on High 3 to 5 minutes to 264° (soft crack), stirring 1 or 2 times. Slowly add to egg whites, beating on medium speed. Beat 12 to 15 minutes or until dull. Add nuts. Drop on wax paper by spoonful to cool. For freshness keep in airtight container.
Combine the flour, butter and powdered sugar; blend with pastry blender. Press into greased 8 x 8-inch square pan and bake 15 minutes at 350°.
Cut elephant into bite-size pieces and place in pot over open fire or 480°. Add salt and pepper to taste. Recipe is for 3,800 people. If you expect more than 3,800 people, add 2 rabbits, but most people don't like hare in their stew.
Place Oreo cookies and melted butter in 9 x 13-inch pan. Freeze 1 hour. Spread ice cream. Freeze. Melt powdered sugar, butter, evaporated milk and chocolate chips. Boil 8 minutes. Cool. Sprinkle peanuts on ice cream and pour sauce over nuts. Freeze.
Combine sugar, oil and eggs. Beat well. Combine dry ingredients. Add to sugar mixture, alternately with buttermilk, beating well after each addition. Stir in nuts and flavoring. Pour batter into well-greased 10-inch tube pan. Bake at 325° for 65 minutes. Leave in pan 10 minutes, then turn out on rack.
Mix graham crackers, Sweet 'N Low and margarine together in pie pan. Cook 5 minutes at 350° (cool).
About 2 1/2 hours before serving or day ahead, into large bowl, measure flour, sugar, margarine or butter, orange juice, baking powder, cinnamon, baking soda, salt and egg. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. With spoon, stir in granola cereal, raisins and oats. Preheat oven to 350°. Drop dough by rounded tablespoons, about 2 inches apart, onto greased cookie sheets. With fingers, smooth mounds slightly. Bake cookies 15 to 20 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool. Store cookies in tightly covered container. Makes about 3 dozen cookies.
Cut jalapenos in half lengthwise and de-seed, as many an you would like. Rinse, dry and stuff with cream cheese. Add fajita meat or shrimp if desired. Wrap bacon around each one and secure with toothpick. Broil in the oven or cook on the grill outside.
Pour crushed pineapple undrained in a saucepan. Bring to a boil. Add jello and stir until dissolved. Cool, but don't let it gel. Add cottage cheese, mandarin oranges (drained) and finally fold in the whipped topping. Pile into a pretty serving dish and refrigerate at least 4 hours.
Combine mayonnaise, mustard, celery seed, dill, onion flakes, salt and pepper; mix well. Add potatoes and eggs; mixing lightly. Chill. Serves 6.
Put dill seed	in bottom of jars. Wash cucumbers and cut into small strips and pack in jars. Put on top garlic salt and alum powder. Boil vinegar, water, salt and turmeric. Pour over cucumbers and seal while hot.	Chill before serving.
Mix and refrigerate. Use dark bread or French bread for bowl and to dip. A loaf of vegetable bread is very good.
Mix butter, egg and sugar; beat well. Add dates and water to mixture, then flour to which the soda has been added. Bake 1 hour at 350°.