HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken cutlets into cubes, about 1/2 to 1-inch. Roll chicken pieces in flour. In large pot, saute floured chicken in butter until lightly browned, over low heat. Add mushrooms and peppers into pan. Add wine and cover. Simmer for 30 minutes or until peppers are softened. This meal can be served over rice or noodles.
Mix together yeast, water, sugar and milk. Let stand 1/2 hour. Add other ingredients. Knead well and let rise until double in warm place (about 1 hour). Punch down and place in refrigerator for future use. Shape rolls as desired and let rise until double in size. Bake at 350° until lightly brown.
Make Jell-O according to package directions minus 1/2 cup water. Refrigerate. When Jell-O is almost set, add cranberry-orange relish, crushed pineapple and pecans. Stir several times before completely set. Serves about 15.
Boil sugar, cinnamon sticks and 3 lemon slices in 1/2 cup water for 5 minutes and strain. Heat, but do not boil the remaining ingredients. Combine with syrup. Garnish with lemon slices and serve hot.
Brown onion slightly and then add hamburger and brown. Bake for 45 minutes at 350°.
Layer cabbage, onion and green pepper on bottom. Then layer of hamburger, then layer of Spanish rice (can), salt and pepper. Pour tomato juice over. Bake at 350° for 1 1/2 hours.
Soften yeast in water for 5 minutes. Stir until blended. Measure sugar, salt and shortening into a mixing bowl. Add hot milk and stir. Cool to lukewarm. Stir in 2 cups flour to make a thick batter and beat until smooth. Add yeast and eggs. Stir until well blended. Stir in 1 1/2 to 2 cups more flour and work in enough additional flour to make a dough that does not stick to fingers. Turn dough onto lightly floured board and knead for 2 minutes, until dough is springy and elastic. Shape into a ball and put into a bowl rubbed with shortening. Cover and let rise until doubled in bulk.
In medium saucepan, combine rhubarb, sugar, cornstarch and water; bring to a boil, stirring often. Cook until thick and bubbly, then stir in baking soda and vanilla. Remove from heat. In large bowl, cut butter into oats, flour and brown sugar until crumbly. Pat 3/4 of mixture over bottom of ungreased 9 x 13 pan. Spread rhubarb filling over crust. Sprinkle with remaining crumbs. Bake at 375° for 30 minutes. Makes 2 dozen. Freezes well.
Heat oven to 375°. Stir spinach, Mozzarella cheese, cottage cheese, egg white, Parmesan cheese, garlic, basil and nutmeg until mixed. Fill each pasta shell with heaping tablespoonful of spinach mixture. Place shells in 12 x 8-inch baking dish. Spoon sauce over shells. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Makes 4 servings. Nutrition information per serving: 320 calories; 12 grams total fat; 20 mg cholesterol; 430 mg sodium; 22 grams protein and 32 grams carbohydrates.
Saute onions and celery in stick of oleo in microwave for 5 minutes. Combine noodles, tuna, soup, milk and onion-celery mixture. Set microwave on Roast for 8 minutes. Also good with yellow cheese added (Velveeta or Cheddar).
Brown the ground beef. Put in 2-quart casserole dish. Add the vegetable soup, the mushroom soup and the noodles. Mix. Put into oven for 30 minutes at 375°.
In skillet, brown salt pork or cook bacon until about half done. Lift out with slotted spoon.
Peel and slice potatoes and place in bowl of cold water and let sit. In skillet on low fire, melt margarine and add milk and flour, a little at a time, until smooth. Then add shredded cheese and season to taste (salt and pepper).
In a small saucepan, mix 1 egg (slightly beaten), sugar and 1/2 cup pineapple juice. Cook until thickens. Add 1/2 cup soft cream cheese. Set aside to cool. In a separate bowl, mix apricot jello with water. Add pineapple, bananas and marshmallows. Add mixture in saucepan to gelatin. Let congeal. Add Cool Whip to top.
Preheat oven to 425°. Mix together cottage cheese, milk, sugar, eggs and vanilla until smooth. Transfer mixture to a shallow dish; place bread in it and let stand for 10 minutes. Turn bread over and let stand another 10 minutes. Grease a baking sheet and place it in a preheated oven for 7 minutes. Remove baking sheet from oven; place bread on it. Bake 6 minutes. Turn bread over and bake 5 to 6 minutes more, until golden brown. Serve with maple or jam. Serves 4.
Brown ground beef; drain. Add taco seasoning (both packages). Add tomato sauce and tomato and green chiles. Mix together in a bowl the Monterey Jack cheese, Cheddar cheese, beaten eggs and cottage cheese. Layer in a 9 x 13-inch pan: half meat sauce, 3 tortillas, half cheese mixture and layer again. Bake at 350° for 30 to 45 minutes. Serve with chopped lettuce and tomato.
Combine crumbs and melted butter. Press mixture into bottom and sides of a 9-inch pie plate. Chill. Combine milk and marshmallow in top of double boiler. Heat and stir until melted. Cool slightly. Add syrup and blend. Fold whipped cream into mixture and pour into crust. Freeze until firm, at least 6 hours or overnight. Decorate with chocolate curls or whole fresh strawberries.
Mix cheese, ground chuck, mushroom soup and tomato bits in a crock-pot. Add jalapeno peppers and a little juice of peppers if taste requires hotter. Heat on low for 1 to 2 hours until cheese is melted. Serves about 30. Need 2 bags plain nacho chips.
Soften gelatin in 1/2 cup cold water. Bring remaining 1/2 cup water to boiling. Add gelatin mixture, stirring until dissolved. Cream sugar and cream cheese together in a large bowl; add gelatin mixture, pineapple, grapefruit sections and salt. Mix well. Pour into 6 cup oiled mold; chill until firm. Serve on lettuce leaves.
Scald milk in a saucepan over low heat or in a double boiler. Beat eggs and add to scalded milk, stirring constantly. Place in top of a double boiler and cook over simmering water until the custard thickens. Let set in a pan of cold water or by pouring the custard into a chilled bowl. Stir in vanilla. Cover with foil or plastic wrap and refrigerate. Yields 4 servings.
Beat egg and soy sauce together. Dip chicken in egg, then in crumbs, sesame seed and ginger mix. Saute in nonstick pan sprayed with Pam or bake in oven 20 minutes at 375° or until done. Serves 4.
Cream together shortening and sugar. Add eggs; mix well. Add flour, then fold in nuts and chocolate chips. Batter will be stiff. Spread in greased 9 x 13-inch pan. Bake in oven at 325° for 45 minutes or until done.
Put chicken in crock-pot; add about 2 cups water, margarine and salt. Cook overnight or about 6 hours on low. Remove from crock-pot. Let cool, then remove chicken from bones. Set aside.
Brown meat and onions. Warm with all other ingredients in crock-pot and serve with vegetables or chips.
Mix in order	of ingredients. Grease pan and place mixture in 9 x 12-inch pan or 2 round 9-inch pans;	bake 30 to 35 minutes at 350°.
Beat eggs, then add oil, sugar, zucchini and vanilla, creaming together. Sift together dry ingredients. Add to creamed mixture and mix thoroughly. Add nuts. Bake in 2 greased loaf pans at 325° for 1 hour.
Preheat oven to 350°. Grease a loaf pan. Sift cake mix and jello together in a mixing bowl. Add 2 eggs and strawberries to dry ingredients. Beat 10 minutes at medium speed on mixer or 300 strokes by hand. Pour into prepared pan and bake for 1 hour.
Combine soup and butter; stir well.	Drain mushrooms and chestnuts (reserve liquid). Add enough water to liquid to make 1 1/2 cups. Add mushrooms, chestnuts, liquid and rice to soup mixture; stir well. Pour into lightly greased baking dish, 10 x 6 x 2-inches. Cover and bake 1 hour at 350°.
Rinse bean thread in water and soften in hot water for 10 minutes. Drain and cut thread stack a few times to shorten threads to about 1-inch. Dice or process onion and carrots to medium grain size (rice, not salt). Combine bean thread, onion, carrots, egg, seasoning and meat in large something or another. Mixing with hands works best, but chop sticks work great, too. Fork? I dunno. Try it.
Brown meat; drain. Add bell pepper, onion and mushrooms. Simmer for 1 hour. Add tomato sauce and spaghetti sauce mix. Simmer 15 minutes more. Boil noodles according to directions on box. Place in a 9 x 13-inch pan, starting with noodles, meat, cottage cheese and Mozzarella cheese. Continue layering until all mix is used. Place in 350° oven until hot and bubbling.
Refrigerate overnight. Drop on cookie sheets. Bake at 350° for 10 minutes.
Combine potatoes and oleo in a medium bowl. Gradually add sugar, beating until thoroughly blended. Add coconut, salt and vanilla; mix well. Drop by teaspoonfuls onto waxed paper. Let stand until firm. Yields 24 candies.
Mix flour and sugar. Add all except margarine. Pour in a baking dish. Cut margarine on top. Bake about 1 hour at 350°.
Cut bread into cubes and place in a greased 2-quart baking dish. Sprinkle with raisins. Mix eggs, 1/4 cup of sugar, salt, milk and water and pour over raisins. Let stand for 10 minutes. Add vanilla and stir. Sprinkle with remaining sugar and cinnamon. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean.
Rinse chicken thoroughly in cold water. Remove skin from chicken. Sprinkle chicken with seasoning, black pepper and salt. Roll each piece in flour, then put in black skillet containing Crisco oil. Make sure oil is about 3/4-inch deep in skillet. After placing chicken into hot cooking oil (350° or medium heat), sprinkle again with black pepper and all-purpose seasoning. Brown chicken thoroughly, then turn over and brown thoroughly. Turn heat down just a little and cover skillet with lid. Cook about 4 minutes more, then remove from skillet and serve.
Cook noodles according to package directions. Brown beef in margarine and add tomato sauce. Add mushrooms; simmer and set aside to cool. Combine cottage cheese, cream cheese, sour cream, onions and green pepper in a bowl. Mix thoroughly. Spread half the drained noodles in a 13 x 9 x 2-inch baking dish and top with cheese mixture. Add remaining noodles. Spread meat and tomato mixture on top. Cover with foil and bake in a 375° oven for 30 minutes. Uncover and bake 15 minutes more.
Cream sugar and oleo. Add egg; beat well. Combine remaining ingredients and beat well. (It will be a stiff batter.) Bake at 350° about 35 minutes in a 9 x 9-inch pan. Sprinkle with 4x sugar or good with whipped cream or ice cream.
Combine corn, corn meal, half of the Cheddar cheese, milk, eggs, peppers, salt and baking soda in bowl; mix well. Put butter in 1 1/2-quart casserole or 9-inch iron skillet. Place in preheated hot oven at 400° until butter is hot but not brown. Immediately pour in batter. Sprinkle top with remaining cheese. Bake for 40 to 45 minutes. If after about 35 minutes the top appears too brown, cover with foil. Serve hot.
Mix all ingredients, except barbecue sauce, together. Shape into 6 loaves. Place in greased baking dish. Bake at 350° for 45 minutes. Pour on barbecue sauce and bake 15 minutes longer. You can use purchased barbecue sauce or make your own.
Combine all ingredients together in a baking dish, spreading the cheese evenly over the top. Turkey works very well in this recipe as a substitute for chicken. Bake at 350° for 30 minutes.
Place oats in large bowl and cover with 2 cups boiling water. Let stand for at least 15 minutes (should not be hotter than 90° to 110°). Dissolve yeast in 1/4 cup warm water. Let stand 5 minutes. In the warm oatmeal mixture, add honey, butter (oil), salt, yeast mixture and sunflower seeds. Add egg for rich flavor. Mix well with enough flour to make a dough that can be handled. Turn out on floured surface. Knead a minute or two. Cover and let stand for 10 minutes. Knead dough, adding flour lightly as needed. Don't add too much at a time. Place dough in a greased bowl, coating with a light oil. Cover. Let raise for about 1 hour or until dough doubles in size. Punch down and form into 2 to 3 loaves. Roll in oatmeal to coat. Let raise again and bake at 350° for 40 to 50 minutes until done. Cool and enjoy.
Boil noodles 8 to 10 minutes. While cooking, pour spaghetti sauce in casserole. Cut up sausages into fourths and stir in with sauce. When noodles are cooked, add to sauce; stir well. Cover; heat at 350° for 30 minutes. Can be made right before eating or a day early. Serve with green salad or cooked green vegies and bread. Easy and delicious!
Combine sugars, cream and water in a saucepan. Cook to soft ball stage (238°). Remove from heat and beat until creamy. Add nuts and drop by spoonfuls onto buttered sheet.
Fry ground beef; drain and add seasoning. Chill. Add cheese, onion, tomatoes, lettuce and crushed taco chips (save some for garnish). Mix all together with 8 ounces Green Goddess dressing.
Cook noodles for 5 minutes, drain and put in 9 x 12-inch baking dish. In separate pan, mix cream of chicken soup and milk. (Be sure to keep smooth.) Add chicken and peas, pour over noodle mixture and mix well. Crunch potato chips in bag and pour over top of chicken-noodle mixture. Bake in 325° oven for 30 to 35 minutes. Remove and let sit for 5 minutes before serving.
Mix all together and place in flat casserole. Top with crushed potato chips. Bake at 325° for 15 minutes.
Cream together the butter, oil, brown sugar and white sugar. Add the vanilla. Blend. Fold in the flour, baking soda, baking powder and cinnamon. Add the Rice Krispies, oats, coconut, nuts and chocolate chips. Drop by spoonful on ungreased cookie sheet. Allow space for expanding. Bake at 350° for 12 to 15 minutes. Let cool before removing from cookie sheet.
Cream together butter and sugar. Combine dry ingredients. Add to creamed mixture alternately with milk. Pour into greased and floured 9 x 9-inch pan. Drain 1 can of raspberries and sprinkle on top of batter. Sprinkle 1/4 cup of sugar mixed with 1 cup raspberry juice. Bake at 375° for 45 minutes or until done. Test with a toothpick.
Wash and dry chicken; mix egg and milk with spices in shallow pan. Crush crackers and dip chicken into egg mixture and roll in crumbs. Brown chicken in oil on both sides; drain. Place excess crumbs in casserole dish and add chicken. Cover and bake at 350° for 1 hour.
In large bowl, combine flour, sugar and beer. Stir just until mixed. Let stand 5 minutes. Pour into well-greased pan. Bake at 400° for 50 minutes.
Cook cake mix as directed and cool. Mix with mixer, pudding, cream cheese and milk. Spread over cooled cake. Then spread pineapple. Top with Cool Whip. Sprinkle with coconut. You may change the pineapple to any other fruit topping.
Melt butter and chocolate in medium saucepan; remove from heat. Stir in sugar and blend eggs, one at a time. Add vanilla, stirring in flour and nuts, mix well. Spread into greased pan and bake at 350° for 30 minutes. Cool. Cut into 16 squares. Makes 8 servings.
Mix cocoa and sugar. Add beaten eggs and mix in melted oleo, milk and vanilla. Bake in a 325° oven for 50 minutes. Use frozen pastry shell for crust.
Mix cake according to directions. Pour half of batter in cake pan; bake 20 minutes or until set at 350°. Melt caramels and pour over cooled cake. Pour chocolate bits on top of melted caramels. Sprinkle pecans on top of chocolate bits. Pour rest of batter on top and bake another 30 to 35 minutes or until done.
Place egg in 1 1/2-quart casserole dish and beat well with fork. Stir in milk, sugar, corn, crackers and butter. Microwave at Medium for 7 minutes and stir well. Sprinkle with paprika, microwave at Medium for 11 to 14 minutes, rotating after every 5 minutes. When done, center will barely be set.
Cook spaghetti. Drain. Add butter, cheese and eggs to hot spaghetti. Form mixture into "crust" in 10-inch pie plate. Spread cottage cheese over crust. Brown ground beef with onion in skillet and drain fat. Stir in spaghetti sauce. Simmer for 10 minutes. Spread sauce over cottage cheese. Bake uncovered at 350° for 20 minutes. Sprinkle Mozzarella cheese on top. Return to oven for 5 minutes. Yields 6 servings.
Dip chicken in egg, then in bread crumbs. Brown in oil. Mix spaghetti sauce mix, water and tomato sauce. Pour over chicken. Bring to a boil, reduce heat, cover and simmer 20 minutes. Top with shredded cheese. Cover just until cheese melts.
Stir together 1 1/4 cups of flour, baking powder and salt. Cream the butter or margarine, 3/4 cup of sugar and vanilla. Beat in egg until blended. Add flour mixture and milk; beat only until smooth. Spread over bottom of buttered 8-inch square baking dish. Sprinkle strawberries on top.
Combine the cranberry juice, lemonade, orange juice and pineapple juice in a punch bowl. Stir in the ginger ale gently. Scoop the sherbet into the punch. Serve immediately. Yield: 1 1/2 gallons.
In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into a greased 15 x 10 x 1-inch baking pan. Chill until firm. Cut into squares. Yields 5 1/2 pounds.
Split cakes lengthwise. Line a 9 x 13-inch pan with cakes, cut side up. Mix jello and water until dissolved. Stir in ice cream to jello until well mixed. Add pineapple and soft drink; pour over cakes. Chill. Keep chilled.
Tear bread into crumbs. On stove, cook soup, broth, margarine, celery, onion and spices slowly until celery is tender. Pour in bread crumbs. Bake at 350° for about 1 hour or until done.
Heat together coconut, milk and sugar. Liquefy in blender and strain. Add coffee; reheat. Serve with a dollop of whipped cream and a sprinkling of toasted coconut.
Combine sugar and Karo in 6-quart pan. Bring to boil. Add peanut butter. Mix. Stir in corn flakes, one cup at a time and mix. Drop by teaspoon on wax paper. Makes about 40 to 50.
Cook turkey giblets in water. Add bouillon cubes. When giblets are done, remove them from broth and salt and pepper. While broth is boiling hard, open a can of biscuits and tear into pieces; drop in broth. Cover tight and reduce to low heat. Keep the cover on to keep the dumplings light and fluffy.
Beat egg; add salt, pepper and bread cubes. Add beef and minced onion; mix well.
Cook manicotti as package directs; drain. Preheat oven to 350°. In large skillet, brown and drain sausage. Add onion and garlic; cook and stir until onion is tender. Stir in tomatoes, tomato paste, basil, sugar, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes. In medium bowl, combine Ricotta cheese, 1 cup Mozzarella cheese, Provolone cheese, Parmesan cheese and egg. Mix well and stuff manicotti.
Combine ingredients and beat until very light. Heat over hot water, beating until foamy. Remove from heat and add vanilla; stir well.
Preheat oven to 375°. Stir together flour, soda and salt. Beat butter and peanut butter together for 30 seconds. Add sugars; beat well. Add dry ingredients to creamed mixture. Beat until well blended. Stir in peanuts. Shape dough into 1-inch balls. Roll in additional sugar if desired. Place on ungreased cookie sheet. Press crisscross marking with a fork. Bake in 375° oven about 10 minutes or until done. Cool 1 minute. Remove to wire rack to cool. Makes about 4 dozen.
Mix all ingredients together in large bowl, reserving 1/2 cup walnuts for frosting. Pour into lightly greased 9 x 13-inch cake pan and bake at 350° for 50 minutes.
Preheat oven to 350°. Sift together flour and cocoa; repeat 4 or 5 times until well blended. Beat egg whites and salt together; sprinkle with cream of tartar. Beat until stiff and holds a peak. Gradually fold in sugar, then flour-cocoa mixture. Use an over-under motion with a spatula.
Cream sugar, eggs, butter and vanilla. Add dry ingredients and mix together. Roll out dough thin and use cookie cutters. Bake for 10 to 15 minutes or until brown at 350°.
Cook carrots until tender-crisp. Drain. Add onion and bell pepper. Heat remaining ingredients together until hot. Pour over carrot mixture. Cool and store, covered, in refrigerator. Great served on lettuce.
In microwave, melt a few squares of chocolate. Using tongs dip crackers in chocolate. Put on cookie sheet covered with wax paper. Refrigerate until hardens. Store in covered container. Need not refrigerate.
Bake cake according to package in 9 x 13-inch pan. While still warm, poke holes in cakes with a wooden spoon handle or a straw. Pour milk over cake. Warm fudge sauce and pour over milk. Cool cake completely. Top with chocolate Cool Whip and sprinkle with chocolate chips or crushed Heath bars.
Rinse, pat dry, trim and place mushrooms in center of sheet of heavy-duty foil. Sprinkle with remaining ingredients. Bring edges of foil up over mushroom mixture and crimp to seal. Set in baking pan and bake in unpreheated 350° oven for 45 minutes or until mushrooms are cooked. Makes 6 servings, about 24 calories each.
Mix water, oil, and coloring. Mix in flour, salt, and cream of tartar. Cook on stovetop until dough adheres, stirring constantly (about 6-7 minutes). Store in Ziploc bags or an airtight container.
Mix all ingredients well. Refrigerate overnight. Mix and roll wieners in mixture. Fry in deep, hot frying pan until golden brown.
Cook onion and celery in butter until onion is transparent. Mix remaining ingredients. Put in casserole and bake 45 minutes at 350°.
Beat grated carrots, egg yolks, lemon juice and oil together thoroughly. Sift flour, salt, sugar, cinnamon and baking powder and slowly mix this into carrot mixture. Grease and flour a tube pan. Bake one hour or until done. Combine cream cheese, butter, confectioners sugar, raisins and vanilla. Spread over the cooled cake.
Combine sugar, butter and milk. Place on medium heat. When it	starts	boiling, boil for five minutes. Remove from heat. Add peanut butter, Marshmallow Creme and vanilla. Hand beat until smooth. Pour into greased 13 x 9-inch pan.
Beat cream cheese until soft; add crab meat, mayonnaise, salt and Worcestershire sauce. Mix thoroughly. (If doing ahead, refrigerate until ready to use.) Cover bread rounds generously with crab meat mixture; sprinkle with paprika. Broil under low heat a few minutes until golden brown and bubbly. Serve hot.
Melt butter. Cool slightly. Mix with sour cream, Cheddar cheese, soups, ham, hash browns and seasonings. Pour into greased 9 x 13-inch cake pan. Bake at 350° for 45 minutes. In frypan, melt 1/2 stick butter. Mix with 1 1/2 cups croutons and stir until brown. Spread over potatoes. Bake another 10 to 15 minutes.
In a saucepan combine butter, cocoa and milk. Bring to boil, stirring constantly. Remove from heat. Add remaining ingredients. Spread over hot cake.
Sift flour, baking soda, sugar and dry pudding mix together. In a large mixing bowl with electric mixer, beat butter, brown sugar, vanilla and eggs until light and fluffy. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop by heaping teaspoonfuls onto lightly greased baking sheets. Preheat oven to 375°. Bake for 10 minutes or until done. Transfer to rack to cool.
Mix sugar, cocoa, vanilla, egg yolks, corn starch, and milk. Cook over medium heat until thick. Pour into 9 inch baked pie shell and let cool.
Bake 2 tubes of crescent rolls on cookie sheet and cool. Mix cream cheese with Ranch dressing to taste and spread on crescent rolls. Sprinkle assorted vegetables onto cream cheese, pressing down lightly. Cut into squares and serve.
Combine all ingredients and mix well. Spoon into buttered casserole. Bake 45 minutes at 350°. Serves 6.
Grind garlic, peppers and onions in meat grinder. Cook tomatoes and other vegetables together with sugar and salt until it thickens as you like your sauce, stirring constantly. Put in hot jar and seal. Put sealed jars in hot water bath for 5 minutes. Make sure they are sealed.
Put sugar and cinnamon in paper bag. Shake well. Add cut up biscuits so that each piece is coated. Put in well-greased Bundt pan, one over the other, using all the cut-up biscuits. Pour Cinnamon and Oleo mixture over the biscuits and bake 25 minutes in a 350° oven.
Grease a Bundt pan. Sprinkle in half of the biscuits and then half of the sugar mixture. Repeat. Bake at 350° for about 15 minutes until medium brown. Turn out on a plate. Spread icing and eat with fingers.