HumbleIntelligence/food-ner-1-Million huggingface dataset:
In frying pan, melt margarine and brown chicken breasts over medium heat for about 15 to 20 minutes. Cover and let simmer about 30 minutes longer. Remove chicken from pan. Add onion, mushrooms, wine and sour cream into pan. Stir together until hot. Add the chicken and cook over low heat about 10 minutes (covered). Serve over rice.
Brown hamburger in a large pot. Then drain. Add all other ingredients. Bring to a boil and simmer for 2 hours.
Chop broccoli, cauliflower and red onion; add raisins and bacon bits. Mix dressing ingredients separately. Chill overnight. Pour over salad and stir well.
Cook onion and green pepper in fat until onion is yellow. Blend in flour; add tomato juice gradually. Cook for 5 minutes. Add salt, pepper and beans. Heat thoroughly. Serves 6 to 8.
Beat egg whites and salt until foams, add sugar and beat until stiff. Add nuts and chips. Spoon mixture on greased cookie sheet with teaspoon.
Remove any icky parts from the salmon.	Place all ingredients except oil in a bowl and mix together gently. Form into half dollar sized cakes. Cook in frying pan with just enough oil to prevent sticking, cook for three minutes on each side. Serve with lemon wedges and/or tartar sauce.
Mix together all ingredients. In greased casserole dish, place several slices of bread to cover the bottom or use crushed corn flakes. Pour mixture over bread and bake for 15 minutes at 400°. "Excellent casserole."
Bring water to a boil and steam broccoli and carrots over the water for 3 minutes. Combine cornstarch, sugar, soy sauce and sherry. Mix well. Preheat wok or skillet 1 minute with 1 tablespoon oil. Add all the vegetables and stir-fry several minutes. Remove vegetables. Add remaining oil to skillet. Add beef and brown, stirring well. Add soy mixture, stirring constantly, until sauce thickens. Return vegetables to skillet or wok. Cover and cook 1 minute. Serve with rice.
Mix all ingredients in bowl and refrigerate. Take chicken and pound thin between wax paper. Take mixture and put ball of mixture in center of chicken. Roll, dip in flour, egg and bread crumbs. Place in baking pan close to each other and dot with butter. Bake in 350° oven until brown, 30 to 40 minutes.
Heat oven to 375°. Combine sugar and butter flavored Crisco in large bowl. Beat on medium speed with electric mixer until well blended. Add eggs, syrup and vanilla. Beat well.
Combine peanuts, sugar, syrup and salt in a 2-quart bowl. Microwave 8 minutes. (Stir after 4 minutes.) Stir in butter and vanilla. Microwave for another 3 minutes. Remove from oven and stir in soda. Stir gently until light and foamy. Pour onto foil-covered pan with butter and let cool. Break into pieces and store in airtight container.
Mix first 3 ingredients well together and spread on platter. Top with layer of salsa, lettuce, tomatoes, black olives and shredded cheese. Serve with nacho chips.
Place everything in a casserole. Do not brown meat. No need to mix. Place, uncovered, in 300° oven for 6 hours (if meat is raw). Serve with noodles, rice, potatoes or biscuits. No need to add seasoning.
Combine all ingredients except bacon. Form into a 10-inch roll. Cover with bacon. Refrigerate overnight. Slice 1-inch thick. Broil 6 to 8 minutes. Serves 8 to 10.
Mix on top of stove on high until water evaporates. Put in shallow pan and bake at 300° for 30 minutes.
Mix sugar, cocoa and melted oleo together. Add eggs, milk, vanilla and pecans. Mix well and pour in unbaked pie shell. Bake 45 to 50 minutes at 350°.
Combine ingredients. Place in 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 1 1/4 hours. Serves 8.
Combine cream cheese, mayonnaise, green onions and olives; spread evenly on tortillas. Arrange 4 ham slices over each tortilla; roll up tightly and wrap each individually in plastic wrap. Refrigerate at least 3 hours. Cut tortillas into 1/2-inch slices. Yields 8 1/2 dozen.
Mix all ingredients together. Form into patties and fry in skillet with Pam or grill outdoors. Place on toasted hamburger bun with your favorite condiments.
Saute onion, green pepper and garlic in oil until tender. Add tomatoes and tomato sauce and simmer 10 minutes. Place catfish (salted and peppered) in oiled 3-quart casserole. Pour sauce over all. Cover and bake at 400° for 30 to 40 minutes. Great with green salad and hot garlic bread.
Heat frozen oyster stew in 2-quart saucepan, stirring occasionally until thawed.	Simmer vegetables in another pan about 15 minutes or until tender. Remove oysters	from stew and set aside.	Blend flour with water	until smooth and add. Cook, stirring constantly until smooth and thickened. Drain tuna and rinse off oil. Add frozen	peas and heat together gently for about 5 minutes or	until peas are tender-crisp. Stir in Worcestershire sauce, sour cream and reserved oysters. Heat just to boiling point but don't boil. Serve immediately. Makes 6 to 8 servings. (Can use extra oysters if you like; 1 can.)
Core apple, leaving bottom intact. Peel about 1-inch around top. Fill each apple with raisins and jelly; dash cinnamon over apples. Pour 1-inch of water around base of apples. Bake, uncovered, for 30 minutes or until apples are tender at 350°.
Beat first 5 ingredients for 2 minutes. Bake at 350° for 40 minutes.
Brown beef and onion in a skillet. Drain off the grease. Add the mushroom soup. "Rinse" the can with about 1/4 can of milk and add to beef. Simmer over low heat. Add salt and pepper to taste. Serve over noodles or rice.
Butter cookie sheet. Heat milk and shortening to the temperature of a warm baby bottle. Mix flour, salt and sugar in a separate bowl. Add the warm milk and melted shortening to the bowl of flour, salt and sugar. Add the eggs, yeast and water. Beat the entire mixture until it comes off the side of the bowl which should be clean. Cover; let rise in a warm place until double in size, about 1 1/2 hours. Knead the bread down in size and shape into a round loaf. Place on the cookie sheet and let rise again to 1/2 again as big, about 45 minutes. Bake bread at 300° for approximately 45 minutes. After 30 minutes, baste the top of the bread with butter and also again after it has finished baking. Serves 8. Preparation Time: 3:30.
Put dry ingredients in gallon size container. Add enough hot water to dissolve. When dissolved well, add pineapple juice, then fill to gallon level with water. Freeze and enjoy. Can put chunks in blender to make a good slush consistency.
Mix the first 5 ingredients; chill. Add ginger ale when serving. Some punch may be frozen in cubes or ring to prevent weakening when serving.
Melt butter. Add sugar and cinnamon. Unroll crescent rolls. Place one peach slice on large end. Rollup. Place in a 12 x 10 x 2 baking dish. Pour butter mixture over top, then pour Mountain Dew over top. Bake at 350 degrees for 45 minutes or until golden brown. Best served warm with vanilla ice cream.
Mix all ingredients together. Roll into 3 logs. Wrap in aluminum foil and refrigerate overnight. Place rolls on a cookie sheet and poke several holes in the bottom of each roll so juices will drain. Bake at 350° for 1 1/4 hours. Cool and slice.
Combine shortening, salt, lemon rind, nutmeg, sugar and eggs. Beat until smooth. Sift flour, baking powder and baking soda. Add to shortening mixture and blend. Add milk and mix well. Measure level tablespoons of dough onto greased baking sheet. Flatten cookies with a flat bottom glass covered with a damp cloth. Sprinkle with sugar. Bake in 350° oven. Makes 3 1/2 dozen cookies.
Sprinkle French dressing over chicken. Cover and let stand in refrigerator at least 1 hour. Add mayonnaise. Mix thoroughly. Serve on lettuce. Garnish as desired. To vary, add diced celery or canned artichokes, cut small. A delicious combo is chicken, cubed cucumber, chopped nutmeats and tiny canned peas.
Beat eggs until light. Add oil, squash and vanilla. Mix well; add dry ingredients and blend. Add nuts and raisins. Pour into 2 well-greased and floured loaf pans. Bake 1 hour at 325°. Remove from pans at once.
Slice a pocket in the underside of each chicken breast. Insert a slice of ham and a slice of cheese in each pocket. Close pocket; dredge chicken breasts in flour, dip in eggs, and coat with breadcrumbs. In skillet, heat oil and fry chick on both sides until done. Makes 2 servings.
Cook the first 5 ingredients 10 minutes. Add the paprika on top and simmer, uncovered, 10 minutes. Sprinkle parsley on top.
Whisk eggs with oil and molasses. Add zucchini and vanilla and mix. Combine flour, sugar, cinnamon, salt, baking soda and baking powder. Add to wet ingredients and mix until moistened. Don't overmix. Dredge raisins and walnuts in flour and add to batter; fold in. Pour into 2 greased 9 x 4 1/2-inch loaf pans. Bake at 350° for 50 to 55 minutes.
Brown beef in skillet and drain off excess fat. Put all ingredients in crock-pot. Stir thoroughly. Cover and cook on low for 6 to 8 hours.
Toast nuts in slow oven (325°) until light brown. Fold sugar into egg whites; beat until stiff peaks form. Fold nuts into meringue. Melt margarine in a 13 x 9-inch pan. Spread nut mixture over margarine. Bake in slow oven for about 30 minutes, stirring every 10 minutes, or until nuts are coated with brown covering and no butter remains in the pan. Cool. Makes about 4 cups.
Mix together the sugar and syrup in microwave bowl. Cook on High 4 minutes. Stir and cook for 3 to 5 more minutes. Add cinnamon and red food coloring. Stir and pour onto greased cookie sheet. Cool and break into pieces. Sprinkle with powdered sugar.
Mix together in a bowl until well blended. Form ball and roll in paprika and pecans until covered. Can add a green leaf for decoration.
Beat all together until fluffy; put in a buttered casserole dish. Drizzle a little melted butter on top of it. Cover and bake at 350° for 45 minutes. Take cover off for the last 10 to 15 minutes.
Remove stems from mushrooms. Wash caps and stems. Set aside caps. Chop stems and saute in butter with Chablis, garlic cloves and salt and pepper to taste. Set aside to cool.
Boil potatoes in jackets until tender. Run cold water over potatoes and peel. Cut up in small cubes. Add chopped celery, pickles and onion. Add mayonnaise, a little pickle juice and sugar. Add salt and pepper. Place in bowl and cover overnight or for several hours in refrigerator.
Combine oil, milk and vinegar. Mix dry ingredients together and then pour liquid ingredients over the dry ingredients. Add egg and vanilla. Beat 4 minutes. Bake 35 minutes at 350°. Makes 3 layers or large sheet cake. The cake is moist.
Mix cocoa, sugar, and flour together and put in boiling water. Stir until gravy like. Remove from heat and add vanilla.
Mix well and bake in 9 x 13-inch well-greased and floured pan at 350° for 30 minutes. Sprinkle with powdered sugar.
Cook steak with flour; lightly salt and pepper. Coat a skillet with shortening and quickly sear steak on both sides until brown. Dice onion into tomato juice and put a small amount into the bottom of a glass baking dish. Add the browned steak and the rest of the tomato juice and onions by layers. Bake in a 375° oven for 1 hour or until steak is tender enough to pull apart easily with a fork. (Can also be microwaved in 15 to 20 minutes.)
Soften dry yeast in warm water. Combine milk, shortening, 1/2 cup sugar and salt. Cool to lukewarm. Add 1 cup flour and beat well. Add yeast mixture and eggs; beat smooth. Mix in remaining flour or enough to make a soft dough., Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise in warm place until double, 1 to 1 1/2 hours. Punch down. Cover and let rest 10 minutes.
Combine brown sugar, corn syrup and butter and bring to a boil. Boil 5 minutes. Remove from heat and stir in peanuts. Pour boiling mixture over popped corn and spread on greased baking sheets and bake at 225° for 45 minutes. When cool enough to handle, remove from baking sheet and break into pieces. Store in covered container. Great for halloween!
Mix shortening, brown sugar and sugar until creamy. Add egg and vanilla to mixture. In another bowl, mix flour, soda and cinnamon. Put raisins into a small pan. Pour water in the raisins until they are covered. Heat until the raisins are plump. Now take your flour mixture and add half to your sugar mixture, then take your 1/4 cup of water from off the cooked raisins and pour it into sugar mixture. Then add the rest of the flour mix. After well blended, add oats and stir in drained raisins. Bake at 350° for 12 minutes.
Combine ingredients and fill celery stalks that's been washed and dried. Cut to desired lengths.
Cut chicken into serving pieces. Sprinkle with lemon juice, cinnamon, salt and pepper. Brown chicken in butter. Remove from flame. Saute onion and garlic.
Sift flour, salt, baking powder and soda together. Cream shortening, add sugars gradually and cream together until light and fluffy. Add egg and vanilla and beat well. Add flour, oats and coconut and mix thoroughly. Shape dough into small balls and place on ungreased baking sheet. Bake in moderate oven (375°) for 12 to 15 minutes. Makes 2 dozen cookies.
The night before, arrange onion, dill pickle, black olives, shrimp and green olives in layers, starting with the diced onion. On the following day, cook macaroni; drain and stir in some pickle juice, tossing several times to allow flavor to blend in. You should have about 3 cups of the macaroni. Add remaining ingredients to the macaroni and then combine all with the first mixture, stirring lightly. Cool several hours or overnight.
Mix the first 4 ingredients; let rise 40 to 50 minutes. Add the remaining ingredients. Knead dough well. Take half dough and roll out to little less than 1/4-inch thick. With glass about 3-inches in diameter, cut out dough. Put about 1 tablespoon filling in center of circles. Fold over; pinch edges together well and form into a crescent. Put stuffed crescents on well-greased cookie sheet and let rise 1 hour. Brush tops with melted margarine and bake at 400° for 10 to 12 minutes. Recipe can be halved.
Peel, core and slice apples. Mix with 1/2 cup sugar and 1 teaspoon cinnamon. Arrange pie crust in a 9-inch square pan to cover bottom and 1/2 inch up sides. Pour apple mixture in crust. Mix remaining ingredients; sprinkle over apples. Bake at 450° for 10 minutes. Lower heat to 350°; bake 30 minutes more. Delicious with whipped cream or ice cream.
Combine all ingredients. Mix well and drop onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 4 dozen medium cookies.
Slice onion in butter and cook until glossy. Add 1/2 cup water, sliced zucchini and chopped parsley. Season with bouillon, salt and basil. Cook over low heat for a few minutes until vegetables are soft. Turn into blender and puree. Add 1 cup skim or 1/2 percent milk and heat to serve or you can put in the refrigerator for an hour or two for cold soup.
Layer fruits in dish. Combine pudding mix and Tang. Sprinkle mixture over fruit. Cover and chill for 24 hours. Stir several times.
Mix all ingredients together until they can be handled with hands. Make into rolls and refrigerate overnight. Slice and bake in hot oven at 350 degrees.
Peel and grate potatoes. Add egg, onion, baking powder, flour, salt and pepper. Fry like pancakes on hot griddle.
Mix all ingredients in a large skillet. Cook over medium-high heat; turn chicken until evenly cooked, approximately 45 to 60 minutes. The sauce will thicken into a tangy, sweet sauce.
Mix all ingredients in order listed. Drop by tablespoonfuls into deep fryer. Fry until golden brown; drain.
Preheat oven to 350°. Steam zucchini over boiling water until tender-crisp, about 5 minutes. Drain.
Cream sugar and butter together. Add eggs and sour cream, mix well. Add remaining ingredients. Flour may be added for easier handling. Let dough stand all night in refrigerator. Roll out and bake in oven of 350° for 8 minutes.
Put soup, milk, oleo and Cheez Whiz in saucepan over low heat. Stir occasionally. When mix is hot (not boiling), add rice and broccoli; let stand for a while. Bake at 300° for 45 minutes. Stir occasionally; do not let boil.
Mix in large roasting pan or baking pan the first 7 ingredients; set aside. Heat together in saucepan the honey and oil. Pour over cereal mixture; mix well. Bake in a slow oven, 300°, for 20 minutes or longer. Stir often. The longer the cooking time, the darker and crispier the mixture becomes. When cool, add 4 ounces raisins or other dried fruit. Store in airtight container to maintain freshness.
You can double this recipe. Use large package of Jell-O and double water and marshmallows.
Brown meat and onion. Add tomatoes, corn with liquid, sour cream, corn meal, olives and seasonings. Stir until thoroughly mixed. Sprinkle with cheese. Cover and simmer for 20 minutes.
Brown sausage and onion in skillet. Remove. In the same skillet, cook apple and cabbage in 1/4 cup water for 5 minutes. Return sausage and onion to skillet. Add vinegar, wine, salt, pepper and butter or margarine. Cover and simmer for 10 minutes. Serves 6.
Mix eggs, sugar, evaporated milk, flavoring and pudding well. Add pecans and butter. Pour in freezer bucket and add milk. Freeze and enjoy.
Cream together the oleo, lard and brown sugar. Stir together the eggs, milk, soda, baking powder, salt and vanilla. Add the flour to this mixture. Mix the flour mixture and cream mixture together.
Dust meat with flour. Brown in shortening in large heavy pan. Add soup and water; cover, simmer for 1 1/2 hours. Add remaining ingredients. Cover, cook 1 hour or until vegetables are tender. Stir now and then. Uncover and cook down to desired thickness.
Cook Karo and sugar until bubbly. Add the peanut butter and Cheerios. Shape into balls.
Boil to 300°. Add food coloring and oil flavoring of your choice (1/2 to 1 teaspoon). Pour into small oiled muffin or cupcake pans. Set popsicle sticks in each. Let cool.
Mix white sugar, brown sugar, cinnamon and pecan pieces in shallow bowl. Dip each biscuit into the melted butter and then coat with sugar mixture. Dribble any remaining butter and sugar mixture over top of biscuits. Bake for 12 to 15 minutes or until tops are golden brown. Serve hot.
Let bread thaw but not rise. Break one loaf into pieces and toss into a greased 9 x 13-inch pan. Cover with brown sugar mixture and sprinkle with nuts, raisins and cinnamon. Break up second loaf and toss on top of mixture. Let rise until double (about 2 hours). Bake in a 350° oven for 30 minutes. Invert onto platter.
Blend together in blender on high speed. Use immediately or store in fridge for 3 weeks. Purchase lecithin granules at health food stores.
Heat oven to 350°. Grease and flour an 8-inch pan. Beat the eggs until thick. Add the sugar; beat well. Add the vanilla. Sift together the sifted flour, baking powder and salt. Add to first mixture. Heat to boiling point the milk and shortening. Add all at once to mixture; heat well. Pour into prepared pan; bake for 30 minutes.
Break bars into small pieces in a large bowl. Add chocolate chips, nuts and marshmallow. In a pan, cook the sugar, butter, salt and milk until it comes to a rolling boil. Boil 6 minutes. Grease a 9 x 13-inch pan and a square pan. Pour hot liquid over chocolate mixture. Mix and pour into pans.
Saute onion and margarine. Mix together with all other ingredients. Pour into casserole dish and bake at 350° until it begins to brown, about 30 minutes.
Mix flour, shortening and warm water. Add a little at a time until consistency of pie dough. Knead 50 times. Divide into 1 1/2-inch balls. Put in a bowl and cover with a cloth for 20 minutes. Roll out thin. Fry in hot skillet 10 to 15 minutes each side. Serves 20.
Combine corn meal, flour and salt. Add milk, egg and oil; mix well. Insert wooden skewers in one end of each hot dog. Coat with additional flour; dip into corn meal mixture. Fry a few at a time in deep hot (375°) oil, until brown.
Combine all ingredients, except carrots, in saucepan; bring to a boil. Boil 1 minute. Pour over carrots. Refrigerate and serve cold.
If using chicken tenderloins, cook and cut into bite-size pieces. Cook broccoli and drain. Combine chicken and broccoli with 1 c. cheese and remaining ingredients. Pour into 2 qt. baking dish. Bake at 325° for about 30 minutes. Top with remaining 1 c. cheddar cheese and bake long enough to melt cheese.
Mix flour and melted butter together; add pecans to mixture. In bottom of glass oblong baking dish, layer the mixture to form a crust. Bake at 325° for 20 minutes. Remove and cool.
In sheet cake pan, bake cake according to directions on box. After it is cool, punch holes all over cake with ice pick. Mix creamed coconut and Eagle Brand milk together and pour onto cake, a little at a time and all the liquid is absorbed into the cake. Cover with Saran Wrap and refrigerate for 8 hours. Frost with Cool Whip and sprinkle with coconut. At Christmas, you can add red or green cherries to the top for color.
Combine first 10 ingredients listed. Cook for 10 minutes. Add turkey; simmer for 20 minutes. Serve on buttered buns. Serves 10.
Boil chicken; take off bones and put aside. Save broth. Melt margarine and stir into dressing. In a greased 13 x 9-inch dish, put a layer of dressing and layer of chicken. Pour celery soup, diluted with 1 can of chicken broth, over all. Repeat using chicken soup, diluted with broth. Top with crumbs and bake at 350° for 45 to 60 minutes or until brown.
About 12 hours before serving, mix starter, flour, milk and salt. Let stand in a cheese covered bowl in a warm place. Just before baking, remove 1 cup batter to replenish sourdough in crock, to the remaining batter, add soda, eggs, shortening and sugar.
Cook vegetables; drain. Place in shallow baking dish (10 x 6 x 2-inches). Stir soup; blend in milk. Pour over vegetables. Top with crumbs. Bake at 350° for 20 minutes or until hot. Garnish with bacon before serving. Makes 4 to 6 servings.
Mix all ingredients together; drop by spoonful onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Melt butter in large casserole dish. Combine all other ingredients and mix lightly. Add to butter and bake at 350° for 1 hour. Serves 8 to 10.
Clean mushrooms. Slice and fry in butter. Open green beans (drain off liquid). Place in baking dish. Add mushrooms and soup and mix. Top with onions. Bake 20 minutes at 350°.
Cook and stir zucchini and onions in margarine for 10 minutes. Stir in parsley, salt, pepper, garlic powder and oregano. Beat 2 eggs and add cheese. Add to zucchini mixture. Separate crescent rolls into 8 triangles and place in 9-inch ungreased pie pan, joining edges together. Spread mustard over crust, then pour in zucchini. Bake at 375° for 18 to 20 minutes.
Place apples in greased, shallow baking dish (2-quart casserole). Sprinkle with lemon juice. Combine dry ingredients, add melted butter, mixing until crumbly. Sprinkle crumb mixture on top of apples. Bake in a moderate oven at 375° for 30 minutes or until apples are tender. Serve warm or cold with ice cream or whipped cream. If apples are very tart, sweeten slightly. Serves 6.
In a bowl, stir together flour and baking soda. In a large mixer bowl, beat margarine with electric mixer on medium speed for 30 seconds. Add peanut butter, sugar and brown sugar. Beat until fluffy. Add carrot, egg whites and vanilla. Beat well. Add dry ingredients to beaten mixture. Beat until well combined. Stir in oats. Drop dough by rounded teaspoonfuls 2-inches apart onto a nongreased cookie sheet. Bake in a 375° oven about 10 minutes or until done. Remove cookies from cookie sheet. Cool on wire rack. Makes 48 cookies (24 servings).
Cut potatoes lengthwise into thin wedges. Place in a plastic bag. Spray wedges lightly with coating. Add Parmesan cheese and paprika to bag; toss to coat wedges.
Cut chicken into bite-size pieces and coat with flour. Heat shortening and garlic, then add chicken. Stir until brown on high heat.