HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except tomatoes in skillet; heat until cheese melts. Beat until cool. Stuff tomatoes about 3/4 full and bake in a 375° oven until filling browns.
Prepare all ingredients ahead of time. Marinate chicken breast strips in soy sauce and garlic mixture of water, soy sauce and cornstarch. Heat wok and put in oil; swirl to coat. Cook chicken until white. Remove. Cook carrots a few minutes, then add broccoli. (Add oil, water or 1/2 cup bouillon or broth, if needed.) Stir-fry until broccoli begins to get tender (bright green). Then add onion. Stir-fry a few more minutes. Then add mushrooms and soy sauce mixture. Stir until thickened (2 to 3 minutes). Serve over hot rice.
Mix all ingredients together at once. Beat 2 to 3 minutes. Grease and flour small Bundt pan or oblong pan. Spray with nonstick spray, if desired. Bake at 375° for 45 to 50 minutes.
Brown beef with garlic powder in a large skillet. Drain off fat; stir in tomato sauce, spaghetti sauce mix and seasonings. Spread cottage cheese over sauce. Cover with macaroni and cover with stewed tomatoes. Simmer, covered, for 25 minutes. Uncover; sprinkle with cheese and cook 5 minutes more.
Grate cheese. Wash and deseed chillies. Drain on paper towel. In casserole dish, 7 x 11-inch, layer chillies and cheese. Whip cold milk until it forms peaks. Add egg and whip again. Add flour a little at a time while whipping. Pour over chillies-cheese mixture. Bake for 30 minutes at 350°. Spread can of tomato sauce over top and bake 5 minutes more.
Scrub potatoes; prick each with a fork and bake in a hot oven at 450° about 45 minutes. Cut slice from top of each potato and scoop out center, being careful not to break skins. Add milk, 1/4 cup oleo or butter, salt and pepper to hot pulp and mash until light.
Combine first 6 ingredients in shallow dish. Mix well. Add pork chops. Marinate covered in refrigerator over night turning chops occasionally. Drain reservings. Marinate. Grill chops or bake 40 to 50 minutes at 350°.
Prepare Dream Whip as directed. Add cream cheese until all is smooth. Place around edge of shell. Pour pie mix in center.
Mix mayonnaise, sour cream and taco seasoning. Layer ingredients in order given in 9 x 13-inch dish. Serve with tortilla chips. Enjoy.
Mix crackers, margarine and sugar well. Pat into 9 x 9-inch pan. Beat eggs well. Add cream cheese, sugar and vanilla. Beat until smooth. Spread on cracker crust. Bake at 325° for 20 minutes. Cool. Pour pie filling on top of cooled pie. Refrigerate a few hours. Serve with whipped cream.
Place cooked chicken in a 9 x 13-inch baking pan. Fold in the sour cream and soup. Spread the stuffing mix on top. Dot the top with butter. Bake at 350° for 30 to 35 minutes.
Put ingredients in blender. Grind and serve on crackers, celery or apple slices.
Add melted butter to grated cheese. Sift dry ingredients and add to cheese mixture. Knead well. Bake in 350° oven, but do not brown.
Bake cake mix according to box directions. While still warm, poke several holes all over cake. Melt butter, powdered sugar and enough lemon juice to taste and to make it easy to drizzle. Pour over cake. Refrigerate.
In large saucepan, combine cherries, water, wine, cinnamon stick and cloves. Bring to a boil. Reduce heat and simmer until fruit is soft, 10 to 15 minutes. Add sugar and orange rind and stir until sugar is dissolved. Remove cinnamon stick and cloves and discard. Puree cherry mixture in blender. Pour back into pan and stir in arrowroot, mixed with a little of the fruit mixture. Cook over low heat until slightly thickened. Serve hot with dumplings or ice cold with dollop of whipped cream. Makes 4 servings.
Cream together oleo and sugar. Beat in eggs and pineapple. Crumble bread into mixture. Bake at 350° for 35 minutes (no lid) in a greased casserole dish.
Saute onions in margarine. Blend in flour, garlic salt and pepper. Stir in milk, broth and water. Cook and stir over medium heat until sauce is thick. Fold in chicken and Veg-All. Pour in lightly greased casserole dish. Top with biscuit dough rolled out or you can make your own dough and bake at 425° for 20 to 30 minutes or until brown.
Alternate layers of bread and cheese in buttered casserole. Over this pour lightly beaten eggs mixed with milk, salt and mustard. Place in refrigerator 4 hours or overnight. Bake in 300° oven 1 hour or until done.
Mix all ingredients. Cook over low heat in boiler until liquid is gone. Stir constantly. Spread on cookie sheet. Bake at 250° for 20 to 25 minutes. Store in airtight container.
Preheat oven to 350°. Wash rabbits thoroughly. Pat dry. Cut into pieces, discarding bony rib section. In Dutch oven, melt butter and shortening over medium-high heat. Mix beaten eggs with 1 tablespoon water. Dip rabbit in egg. Roll in cracker crumbs. Brown rabbit, turning until all sides are evenly browned. Add water to cover and onions. Cover. Bake about 2 hours or until tender. Remove onions. Add dumplings. Cook for 20 minutes.
Cook and stir milk, orange juice and marshmallows over medium heat until marshmallows melt. Remove from heat and stir in all fruits until well blended. Mix crumbs and spices and stir into fruit mixture. Press firmly into loaf pan or ring mold. Refrigerate. Makes approximately 3 pounds.
Brown drain and crumble the sausage and ground chuck. Melt the cheese; add the mustard and garlic powder, then stir this into the two meats. Put in a fondue or food warmer pot; place party bread around it. Keep warm; spread and enjoy.
Beat together egg, milk, salt and flour; mix well. Put batter onto a plate, slicing batter with a knife to the edge of the plate, letting pieces fall off into a kettle of boiling, salt water. Boil 5 to 7 minutes or until done. Pull out of water with a slotted spoon to remove any water. Continue to slice off more dumplings until batter is all done.
Pour berries into boiling orange juice. Stir until all berries are popped. Remove from heat. Add honey, grated lemon and orange rind and orange wedges. Blend until smoother. Chill until ready to serve.
Mix all ingredients together except tortellini and vegetables. Cook tortellini following directions. Combine with your choice of (bite size) cooked potato, carrots and green beans, plus peas, mushroom caps, black olives and garbanzo beans. Add oil/spice dressing to cooked tortellini and vegetables. Stir so pieces are well coated. Let stand in refrigerator for 2 hours or more.
Rinse and dry chicken. Melt butter in a heavy pan. Cook onion in butter until onion is transparent. Add chicken. When chicken is browned, remove from skillet and set aside. Mix in paprika with onion and butter. Cook for 1 minute. Beat together heavy cream, flour, sour cream and soup. Add to onion mixture and cook on very low heat until slightly thickened. Add the tomato and mushrooms. Cook 3 to 5 minutes or until mushrooms are just done. Return chicken to skillet and simmer on very low heat for 20 minutes. Serve over hot egg noodles.
In large bowl, thoroughly combine flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves. Add applesauce, yogurt, egg whites and oil; blend well, using spoon. Stir in raisins. Pour into greased and floured 12-cup Bundt pan or 13 x 9-inch pan. Bake at 350° for 50 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes. Loosen cake from sides of pan with knife. Invert onto plate. Cover loosely with foil or wax paper. Cool completely. Slice and serve with Quick Yogurt Glaze.
Sprinkle pudding mix over pineapple. Add sour cream and mix. Pour into graham cracker crust. Top with whipped cream or topping. Chill until ready to serve.
Measure water into a large mixing bowl. Sprinkle yeast over the water. Add dry milk, sugar, salt, oil and about 3 1/4 cups flour to make a thick batter. Blend well. Beat 3 minutes at medium speed. By hand, gradually add remaining flour to form a very stiff dough. Toss dough on a floured board until it's no longer sticky. Knead until smooth, 1 to 2 minutes. Divide in half. Roll dough to a 12 x 6-inch rectangle. Roll up tightly with 6-inch side. Seal the edges and ends. Place seams down in 2 greased 8 1/2 x 4 1/2-inch loaf pans. Cover and let rise 1 hour or until doubled. Bake at 375° for 35 to 40 minutes. Remove from pans immediately. Brush with butter.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inches. In large bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan. Bake 20 to 25 minutes (top may appear wet). Cool completely in pan. Spread Mint Layer.
Mix together and pour into a greased 9 x 13-inch pan. Bake at 350° for 1 hour. Serve with Cool Whip or ice cream.
Bring water to a boil and add sugar, butter, egg, vanilla, vinegar and flour.	Cook over low heat until thick. Pour into prepared pie crust and let cool. Serve with whipped cream.
In a casserole dish, put one pie crust on bottom of dish. Chop or shred chicken and combine with all other ingredients. Pour in dish and top with other pie crust. Bake at 350° for 45 minutes. Serves 6.
Mix first 5 ingredients well. Add Jiffy mix. Bake at 350° for 40 to 50 minutes or until brown. Use a 13 x 9-inch pan.
Cook and drain broccoli. Mix all ingredients together, leaving out 1/4 cup Cheddar cheese. Pour mixture over broccoli. Mix 1 stack Ritz crackers (crumbs) with 1/4 cup melted butter. Sprinkle Ritz crackers over mixture. Sprinkle the remaining 1/4 cup Cheddar cheese on top of crumbs. Bake at 350° for 30 to 35 minutes.
Dip chicken pieces in egg and milk mixture, then in coating mix. Foil line baking pan. Melt 1 stick butter. Place chicken, skin side down. Bake at 350° for 1/2 hour. Turn and bake 1/2 hour more.
Preheat oven to 350°. Grease and flour angel food cake pan. Mix cake mix, pudding, oil, eggs and sour cream together. Beat well by hand until completely mixed. Set aside. Mix sugar, cocoa, cinnamon and nuts together. This is "sugar mixture". Pour half the cake batter into prepared pan. Sprinkle with half the sugar mixture. Swirl batter with knife. Repeat with remaining batter and sugar mixture. Bake at 350° for 60 to 65 minutes.
Soften the yeast in the lukewarm water. Heat milk to lukewarm and combine with yeast. Cream butter and sugar together; add beaten eggs. Sift flour and salt, then add to egg-butter mix. Alternate with the milk-yeast mixture. Beat well with a wooden spoon and then turn into a buttered bowl. Let rise in a warm place, until doubled in bulk (1 to 1 1/2 hours). Beat or knead down and put in a 3 1/2 x 10-inch ring mold or angel cake pan. Let rise again, until doubled. Bake in moderate oven, 350°, for 45 minutes. Unmold and serve warm.
In medium saucepan, mix brown sugar, 2 teaspoons hot water and shortening. Add raisins, salt, cinnamon and cloves. Boil ingredients for 5 minutes after it first bubbles. Remove and let cool completely (important).
Preheat oven to 350°. Mix all ingredients thoroughly. Pour into pans and bake for 30 to 35 minutes.
Combine meat, onion, bread and egg. Mix well and make into small hamburger patties.
Fry bacon, saving drippings. Add onions, celery, bell pepper and butter to some of the drippings. Saute for 10 minutes. Add flour and stir until blended. Add corn, soup, garlic, stock and carrots. Simmer 1-1/2 hours; then add crabmeat and half & half. Simmer 30 minutes longer. Add seasonings.
Brown meat and onion. Drain and spread in baking dish. Arrange tortillas over meat and onion. Mix soups together and spoon over tortillas. Spread the enchilada sauce over soup. Sprinkle with green chilies and top with grated cheese. Cover and bake at 350° for 30 minutes. Uncover and bake another 15 minutes.
Cream butter and sugar; add eggs and beat until ingredients are thoroughly mixed and mixture has smooth consistency. Add vinegar and lemon extract. Put in unbaked pie shell and bake at 325° for 45 minutes.
Heat oven to 325°. Cream margarine, shortening and sugar. Add eggs, one at a time. Beat after each addition. Sift together flour and baking powder. Add alternately to batter with buttermilk. Add flavorings and beat well. Pour into greased and floured 10-inch tube pan. Bake for 1 1/2 hours. Cool in pan 10 minutes, then add 1/2 of glaze.
Mix pineapple, dry Jell-O and oranges. Fold in Cool Whip and nuts. Cool and serve. Keep refrigerated.
In a mixing bowl, combine jicama, oranges, pineapple, orange juice, confectioners sugar and cinnamon. Refrigerate one hour, stirring occasionally. When ready to serve, peel bananas and slice them into the salad; stir gently to mix. Serve at once. Yield: 8 to 10 servings.
Prepare this 3 layer dessert in a 13 x 9 x 2-inch pan.
Drain the salmon. Remove bones and skin. Flake the salmon in a large mixing bowl. Add the remaining four ingredients to the flaked salmon and mix well. Use your hands or an ice cream dipper to form individual croquettes. Place a few at a time in skillet of deep hot oil (not smoking). Cook until golden brown. Turn only once (approximately 7) or place all of the mixture in a greased Pyrex dish. Bake at 375° until golden brown on top.
Slice bananas into large bowl. Cover with cherries. Peel and section grapefruit and oranges. Mix all fruits. Chill. Combine sour cream, honey and salad dressing. Add to fruit before serving. Makes 7 to 8 servings.
Clean and cut all vegetables into 3 to 4 inch chunks. Clean chicken; cut into about 8 pieces. In a large soup pot, place vegetables, garlic and onion, then chicken with dill or parsley. Add cold water until chicken is covered. Bring to a gentle simmer and cook for 2 hours. Skim off foam occasionally. Season to taste with salt and pepper. Serve with rice or noodles and fresh challah bread for an authentic meal.
Melt butter. Add to milk and cream cheese. Add corn and green chilies. Put in casserole. Sprinkle with bread crumbs and paprika. Bake at 450° for 30 minutes.
Mix everything except the egg whites. Add them last. Bake in 350° oven for 20 minutes.
Beat eggs. Add sugar and water; beat again. Sift flour, salt, baking soda and cinnamon. Add egg mixture. Spread thin on buttered cookie sheet. Spread the nuts and gumdrops. Bake in moderate oven for 30 minutes.
Combine water and white bread. When bread is soaked, crumble into meat with remaining water. Mix in eggs, onion, seasonings and oatmeal. Mix well. With wet hands, shape into loaf and put into baking pan. Bake at 350° for 30 minutes. Spread ketchup over top and bake 30 minutes more. Makes 4 to 5 servings.
Pour oil in a pan so it covers all of the bottom. Dump cake mix in and add water and eggs. Mix all in the same pan. Smooth cake out, then add pie filling. Smooth it all over the cake, then take a spoon and roll it over to the bottom. Bake at 350° for 45 minutes.
Cook bacon in a large skillet; remove and saute onion in grease. Add tomatoes, pepper, okra, corn, chili powder, pepper and rice; cover and simmer until rice is tender. Place in serving dish and crumble bacon over the top.
Cut steak into palm size pieces. Coat with flour mixture and brown in skillet with hot oil. Place in covered casserole dish. Make gravy according to package directions. Pour over steak. Cover and bake for 45 minutes at 350°, or until tender.
Brown ground beef with onion, garlic and seasonings, stirring to separate meat. Combine all ingredients except cheese. Sprinkle cheese over top. Bake at 350° for 30 minutes.
Drain pineapple and cranberry sauce, reserving liquid. Add enough water to liquid to make 2 cups. Pour liquid into saucepan; bring to boil. Remove from heat. Dissolve gelatin in hot liquid in bowl. Chill until partially set.
Melt butter and peanut butter in double boiler. Remove from heat. Stir in sugar. Roll into 1-inch balls. Chill in refrigerator for approximately 30 minutes.
Mix the flour and salt in a bowl or on a pastry board. Add the eggs, one by one, mixing well and kneading until the dough has a uniform consistency. Let it stand for 30 minutes. Take the dough, one small piece at a time and roll it between the palms of your hands into thin pencil-like strips. With a sharp knife, cut the strips into 1/4-inch pieces, each piece should be about the size of a pea.
Cream oil, sugar and eggs. Sift flour, salt, soda and cinnamon. Mix well; add carrots and nuts. Bake 40 minutes at 350°.
Cook rotini according to package directions. Drain. Add peppers, onions, olives, cheese and dressing. Refrigerate overnight. Keeps well.
Cream butter and sugar	together. Add	eggs, one at a time, beating well. Sift dry	ingredients together;	add alternately to creamed mixture with lemon extract. Stir in fruit and	nuts. Bake in preheated 275° oven for 1 1/2 hours in greased and floured pans. Use an angel food pan or 2 loaf pans.
Beat egg and sugar together. Add oil and tomato soup. Sift together flour, baking soda, salt and spices. Add raisins and nuts. Pour in baking pan. Bake at 350° for 45 minutes or until cake tester comes out clean.
Dissolve Jell-O in water. Add rice, salt, sugar and vanilla. Chill until slightly thickened; fold in Cool Whip.
Layer potatoes, onions and hamburger. Pour 1/2 mushroom soup over it. Make 2 layers. Bake at 350° for 45 minutes or until potatoes are soft.
Mix all ingredients except bread crumbs thoroughly. Pour into buttered casserole and sprinkle bread crumbs on top. Bake at 350° for 1 hour.
Beat oil, sugar and eggs together. Combine dry ingredients; stir into oil mixture. Add remaining ingredients; mix well. (Dough will be stiff.) Pour into lightly greased Bundt pan and bake at 325° for an hour. Great for Thanksgiving. I love it because it's easy.
Combine all ingredients in large mixer bowl and beat at low speed until thoroughly mixed. Pour into greased and floured baking pan and bake at 350° until toothpick inserted in center comes out clean.
Brown beef and garlic in deep iron pot. Add onion, celery and green pepper and stir well. Combine tomato sauce with chili powder, salt, oregano and cumin. Stir well and add beef with tomatoes, chili salsa and jalapenos. Fold in chili beans. Add the beer last, without stirring. Cover and simmer 1 to 1 1/2 hours. Serve with hot cornbread and an icy brew!
Layer chicken on bottom of 9 x 13-inch dish; put drained Veg-All on top. Mix soup and 1/2 can chicken broth. Pour on top of Veg-All. Mix flour, milk and butter and put on top of other mixture. Top with 2 cans broth. Bake at 350° until brown (1 1/2 hours approximately).
Bring first five ingredients to a boil and cool. Drain all canned vegetables well. Put all vegetables in bowl and pour oil mixture over. Cover and let set several hours or overnight.
In a 3-quart straight-sided bowl, layer salad ingredients in order as listed. Serve with Ranch style or your favorite salad dressing.
Break vermicelli into pieces; cook according to package directions and drain. Mix with Accent, lemon juice and oil. Cover and refrigerate overnight, stirring occasionally. Add olives, pimento, mayonnaise and onions. Mix well and refrigerate for several hours. Must be prepared ahead.
Combine flour and next 5 ingredients; mix well. Reserve 1/2 cup crust mixture and set aside. Press mixture into bottom and up sides of 9-inch quiche dish. Bake at 400° for 10 minutes. Reduce heat to 325°. Remove crust from oven and set aside.
Mix all ingredients and pour over meat. Refrigerate 3 days. Turn meat at least once. Grill to desired doneness. Slice thin and serve. My kids favorite!
In saucepan, bring water to a boil. Whisk in Jell-O and pudding mixes. Return to boil, stirring constantly; boil for 1 minute. Remove from heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours or more.
In medium pan, combine soup, milk and 1/2 cup of cheese. Heat until cheese melts. Pour into an ungreased 8 or 9-inch baking pan. Place 2 tablespoons chicken on wide end of crescent rolls and roll up. Arrange filled rolls over hot soup mixture. Bake 20 to 30 minutes in 350° oven. Sprinkle with remaining cheese and return to oven until cheese melts.
Combine rice, milk, sugar and margarine. Cook over medium heat until thickened (about 30 minutes). Stir often. Add vanilla. Pour into serving dish. Serve hot or cold.
Line a baking dish with beef. Wrap each half of chicken in a slice of bacon. Place in dish. Mix sour cream and soup; pour over chicken. Cook at 300° for 3 hours (uncovered).
Rinse scallops and drain. Melt 1/3 cup margarine in large skillet. Add green onions, garlic and thyme. Saute on medium-high for 1 minute. Add scallops. Stir and cook 2 to 3 minutes. Remove from heat. Pour into strainer over bowl. Let drain 20 to 30 minutes, reserving liquid in bowl.
Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum ware. Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh, cold water. Soak 3 hours in fresh ice water. Combine vinegar, sugar, salt and mixed pickling spices in large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat and add sliced cucumbers. Soak 5 to 6 hours or overnight.
Heat milk to boiling point. Add crushed marigold petals. Into separate bowl, sift the flour, baking powder and salt. Add oil to milk mixture. Stir and let cool to room temperature, then add honey and egg and combine with dry ingredients. Fill muffin cups two-thirds full. Bake at 400° for 20 minutes. Makes 1 dozen.
Put water and yeast in a bowl. Let stand for a few minutes. Add oil. Mix flour, salt and add to yeast mixture. Make into a soft dough. Knead for a few minutes, then make into rolls. Let rise and bake in 350° oven.
Place the lamb in a shallow pan. Combine the oil, lemon juice, rosemary, pepper and bay leaf. Blend well and rub the mixture all over the lamb. Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place. Turn the meat occasionally.
Place chicken in greased baking dish. Cover with cheese. Mix soup and milk. Pour over cheese. Sprinkle croutons on top. Dot with butter. Bake at 350° for 1 hour.
Cream shortening, sugar and honey until light and fluffy. Add egg and blend. Mix together dry ingredients: flour, baking soda, baking powder and salt; add to creamed mixture. Add oatmeal, coconut and nuts. Spread into 10 1/2 x 15-inch pan. Bake at 350° for 20 to 25 minutes.
Place all of above ingredients, except dill and noodles, in large soup kettle. Bring to a boil, then simmer for 1 1/2 hours, skimming top for sediment. Remove all of ingredients from soup. Return some chicken pieces and carrot pieces to soup. Skim fat off top. Serve with fresh dill and freshly boiled noodles.
Put potatoes, carrots and onions in a big pot with just enough water to cover. Boil until tender. Do not drain! Mash. Stir in browned sausage, butter, cheese and spices. Simmer a few minutes, until cheese melts and flavors blend.
Place first three ingredients in a plastic bag and shake. Put in Bundt pan, sprayed with Pam. Melt butter. Add remaining sugar and cinnamon to melted butter. Pour over mixture in Bundt pan. Bake at 350° for 35 minutes. Turn out right away.
Mix meat, rice, salt, pepper and onion. Put cabbage leaves in boiling water for 5 minutes. Put 2 to 4 tablespoons meat on cabbage leaf. Roll cabbage leaf and place in kettle. Add tomatoes; cover and simmer until tender. It takes about 1 to 1 1/2 hours.
Cook and drain spaghetti. Chop tomatoes, onion, pepperoni, cheese and olives. Mix all ingredients with the dressing. Chill.
Combine first 9 ingredients. Stir in okra. Pour oil to depth of 2-inches into frying pan or deep fat fryer at 350°. Drop by tablespoon into hot oil and cook until golden brown. Drain on paper towel. Makes 4 to 6 servings.
Cook and debone chicken. Add 1/2 to 3/4 of broth to meat. Cook spaghetti noodles. Add soups and Ro-Tel tomatoes. Mix and add spaghetti. Place grated cheese on top. Bake until cheese melts and is bubbly.
Prepare lemon Jell-O with a little less water so that it is firm. Let partially set. Add pineapple, sour cream, Cool Whip and pecans. Pour into mold and let set.
Combine all ingredients in a blender. Cover and blend until smooth. Pour into 8 (5 ounce) paper cups. Cover each cup with foil. Make a small hole in the foil with a knife. Insert a wooden stick into cup through the hole. Freeze 4 to 6 hours.
Mix Parmesan cheese and tomato sauce in a small bowl along with basil and oregano. Set aside.