HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken breasts for about 30 minutes. Put eggs in same pot with boiling chicken and boil for an additional 15 minutes. Drain water from chicken and eggs. Spray cool water on chicken and eggs to help cool faster. Spray rectangular casserole dish with Pam. Tear chicken breasts into small pieces and layer the bottom of rectangular casserole dish. Take hard-boiled eggs and remove shells. Press eggs with fork to make smaller pieces. Layer egg pieces on top of chicken and then season the top of chicken and eggs with salt and pepper. (You may also add a pinch of garlic.) Put cream of chicken soup (or chicken broth) on top of the layer of chicken and eggs and smooth with spoon. Mix flour, butter and milk together. Pour onto the top of chicken and eggs. Bake in oven at 375° for about 45 minutes or until the top is golden brown.
Melt butter; add sugar and curry powder. Drain fruits. Arrange fruit in a 9 x 13-inch baking dish and pour sauce over fruits. Bake at 325 degrees for 1 - 1 1/2 hours. Serve with sour cream if desired.
Mix the cake mix, eggs and vanilla pudding. Stir in poppy seed with a spoon. Bake in tube pan at 350°.
Add melted margarine to 1/2 of stuffing. Add to cooked squash. Add carrot, onion, sour cream and soup. Mix all together. Put into a large greased casserole dish. Sprinkle rest of stuffing on top. Bake at 350° for 25 minutes.
Remove outside leaves from cabbage, cut into wedges. Place in pan with one inch of salted water, cover and heat to boiling. Reduce heat and simmer for 12-15 minutes. Fry bacon until crisp, remove from pan and crumble. Discard all but 2 tablespoons of bacon drippings. Add flour, salt, pepper and cayenne, stir until well blended, then add milk and water. Cook until thickened, stirring constantly. Add cheese, stir until melted. Drain cabbage, place on platter and spoon sauce over wedges, sprinkle with crumbled bacon.
Brown ground beef and drain. Add onions and pepper and cook until tender. Add next 6 ingredients and simmer 20 minutes. Gently stir in cheese. In heavy saucepan, stir in corn meal into cold water. Add salt and butter, stirring to boil. Cook until thick and bubbly. Spoon into greased 9 x 13-inch greased pan. Pour mixture over this and bake at 350° until bubbly, about 20 minutes. Sprinkle with more shredded cheese.
Soften ice cream until you can mix in broken cookies and top with crushed cookies. Put in the freezer to harden. Heat sauce and serve on pie.
Peel chayotes. Chop first seven vegetables and put in large kettle. Put 1/2 cup salt on these. Mix well and let stand for 3 hours. Mix once or twice.
Cook linguini. Drain and cover to keep hot. Melt 1 tablespoon butter in skillet. Add mushrooms, scallions and garlic. Saute until tender. Add scallops, broth, dash of salt, thyme and pepper. Cover and simmer 5 minutes or until scallops are tender. Add parsley.
Soften butter or margarine in large bowl. Sift together flour, sugar and baking powder. Add butter and milk. Beat 2 minutes at medium speed. Add eggs and vanilla. Beat 2 minutes more. Turn into a greased and floured 9-inch tube pan. Bake at 350° for 1 hour and 10 minutes. Cool; split into 2 layers. Drain peaches. Whip the cream. Spread half of cream and peaches between layers. Spread other half of cream over top; arrange remaining peaches sunburst-fashion over cream. Makes 10 to 12 servings.
Coat cheese with flour. Dip in beaten egg, then in crumbs. Add salt to hot oil. Fry in oil 20 to 30 seconds. For variation herbs and seasonings can be added to crumbs.
Cover chicken with water and add the celery salt and onion salt. Boil chicken until tender. Remove chicken and debone. Add chicken soup to broth.
Cut each hot dog into 4 pieces. Combine barbecue sauce, relish and hot dogs in saucepan. Cook on medium heat, stirring occasionally, just until heated through. Serve hot with cocktail picks. Makes about 48 appetizers.
Mix all ingredients together and bake in greased pan at 350° for 1 hour.
Brown hamburger meat in 2 tablespoons fat. Grease casserole dish. Place tortillas in bottom of dish. Add small amount of onion, hamburger meat, cheese and chilies. Repeat layers. Dilute soup with milk and pour over stacked tortillas. Bake at 225° for 30 to 40 minutes.
Mix pudding with pineapple in order to dissolve the pudding mix. Mix all other ingredients into pudding mix. Chill 30 minutes before serving.
Brown beef in skillet. Cut all vegetables in chunks. Mix all ingredients in large roasting pan. Cover tightly with foil; bake for 3 hours at 325° or for 4 hours at 250°. Don't peek until after 2 hours; re-cover and finish baking.
Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak 15 to 18 hours in cool place; drain. In a large kettle, mix sugar, spices and vinegar. Bring to boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into 8 hot pint jars. Remove air bubbles; adjust caps. Process 15 minutes in boiling water. Yields 8 pints. These pickles are colorful and an eye-catcher.
Cook bacon; drain, crumble and set aside. Slice onion and saute in bacon drippings. Add potatoes; cover with water and cook until tender. Add crumbled salmon and milk; scald until hot. Salt and pepper to taste. Garnish individual servings with bacon and cheese.
In a large skillet brown chicken pieces on both sides in hot oil about 15 minutes. Remove from skillet and set aside, reserving the drippings. Add tomatoes and onion slices to pan drippings. Stir in red pepper, thyme and salt. Bring to a boil. Return chicken legs to skillet. Spoon tomato mixture over chicken. Return mixture to boiling, reduce heat. Cover and simmer for 35 to 45 minutes or until chicken is tender. Skim off fat. Serves 12.
Cook spaghetti according to package directions. Meanwhile in a bowl, combine chicken, 1 cup cheese, soup, milk, pimentos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to greased 13 x 9 x 2 baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until heated through.
Add a touch of Greek home cooking love, put ingredients in a small jar and shake thoroughly. Chill before serving. Always shake before serving.
Combine all ingredients except 2 tablespoons of margarine, cheese and crumbs. Use 1/2 to 2/3 cup of potato mixture for each log to be formed. Melt remaining 2 tablespoons of margarine; stir in crumbs and cheese. Roll potato logs in crumb mixture. Place in shallow, greased baking dish. Bake, uncovered, at 375° for 30 minutes.
Combine potatoes, sugar, salt, margarine, milk, flavoring and eggs. Turn into greased baking dish. Sprinkle with topping made by blending topping ingredients.
Make Jell-O according to directions. Place in refrigerator. Sets well in 20 minutes. Make instant pudding using 1 1/2 cups milk. Place in refrigerator. When Jell-O is almost set, beat it with hand mixer for 1 minute. Stir in pudding. Place in refrigerator for 1/2 hour.
Mix in large bowl; beat cheese, ReaLemon, Worcestershire and garlic powder until fluffy; stir in onion. On serving plate spread cheese in a 6-inch circle. To with chili sauce and crab meat. Cover and chill. Serve with crackers. Makes 12.
Put enough oil in skillet to cover bottom about 1/8 inch. Have good and hot. Take garlic and crush with side of knife blade. Add to oil. Cut 1 lemon in half. Squeeze juice of half into skillet. Add chicken breast and quickly brown on both sides. Slice second lemon into slices and lay in bottom of 7 x 9-inch baking dish after spraying. Place chicken breasts on lemon slices. To skillet add juice of half lemon, honey and seasonings. Bring to boil and pour over chicken. Bake at 375° until chicken is done.
First Layer: Mix flour, margarine and 1/2 cup nuts for first layer. Cream together and press into 9 x 13 x 2-inch pan. Bake at 375° for 15 minutes. Cool completely.
Brown meat in hot fat. Add onion. Cook until golden. Add tomato soup, water and noodles. Cook until noodles are tender, stirring frequently to taste. Add corn and 1/2 cup grated cheese. Pour into greased casserole. Sprinkle remaining cheese. Bake in 350° oven for 45 minutes.
Cook first 5 ingredients until forms a small ball in cold water. Add peanut butter and heat until smooth and spreadable.
Marinate chicken in 4 ounces of lite Caesar dressing for about 1 hour. Then place chicken and dressing in skillet and cook over medium heat until chicken is fork-tender. Add 2 ounces of dressing to California Blend and microwave until tender, but still crisp. Mix chicken and California Blend together and serve on top of rice. Yield: 5 servings.
Layer big chocolate chip cookies in baking pan. Pour Cappuccino over. Set in fridge 2 1/2 hours. Cut into squares when cold. On top of each piece, drop spoonful of whipped cream and dot each mound with bite size cookies.
Cut up elephant into 1-inch cubes. Be accurate. Use ruler. Place cubes in kettle containing 2,315 gallons of water. Simmer 3 days. Add assorted vegetables. Do not use rutabagas. Rutabagas hate people; that's why they taste the way they do. Simmer 6 more days over low heat.
Saute onions, peppers and celery in butter until tender. Cook broccoli and drain. Arrange broccoli in bottom of a 2-quart casserole dish. Combine sauteed vegetables and other ingredients. Spoon over broccoli. Bake, uncovered, at 375° for 30 minutes.
Grease pie plate. Mix all ingredients. Add filling and bake slowly at 300° to 325° for one hour or until done.
Preheat oven to 350°. Beat eggs with mixer. Add oil, sugar and maple flavor. Continue beating until mixture is thick and foamy. Stir in zucchini. Combine flour and remaining ingredients, except sesame seed. Stir gently into mixture just until blended.
Mix oleo, flour and sugar together. Pat into 9 x 13 pan. Mix together apples with sugar and cinnamon. Pour into pie crust and bake at 350° for 45 minutes. Prepare French Vanilla instant pudding. While the apples are still hot, pour pudding over apples. Cool and refrigerate overnight before serving. Top with cool whip.
Preheat oven to 450°.	Grease	a 9-inch baking pan. Beat egg in mixing bowl. Add remaining ingredients and stir until blended. Pour into prepared pan. Bake 20 to 25 minutes or until golden brown. Makes 12 servings.
Brown onion lightly in butter in large saucepan 2 to 3 minutes. Mix in beets, horseradish, salt, dill weed and pepper. Cover; lower heat and cook 2 to 3 minutes. Smooth in sour cream and bring just to serving temperature, do not boil.
Beat together eggs and sugar. Add remaining ingredients. Pour into 2 (8-inch) pie shells or 1 (10-inch) and bake at 375° for 45 minutes.
Dissolve dry yeast in lukewarm water according to directions on package. Add milk, which has been cooled to lukewarm, sugar and salt. Allow to stand 5 minutes. Add butter or margarine and egg; mix well. Stir in flour and beat with spoon until dough forms a ball and follows spoon around the bowl. Brush top of dough with melted butter. Cover with wax paper or towel. Let rise to double in bulk. Turn out on floured board and knead. Shape or cut; let rise in biscuit pan. Bake at 400° for 10 to 12 minutes or until brown.
Mix ingredients. Slice a loaf of French bread in half. Spread mixture on both halves. Bake at 375° for 25 minutes. Add cheese on top the last 5 minutes.
Cook all together, except pecans, in 4-quart pan. Cook to 236° (soft ball). Stir frequently with wooden spoon. Remove from heat. Add chopped pecans. Cool and beat until creamy. (After it cools, it sets up pretty fast.) Drop by spoonfuls onto waxed paper.
Cut up the chicken meat either diced or in strips, chop lemon grass and kaffir leaves in food processor or hand chop finely. Cut the shallots to 1/4 inch strips, cut scallions to 1 inch pieces, chop cilantro with stems, no roots. Peel and slice the galangal root in thin strips 1/2 inch long. Heat pan on medium, add the kaffir, lemon grass, shallots, whole dried chilis, and galangal, stir until light brown. Add the chicken broth and increase the heat to high and bring to a boil. Add chicken, coconut and milk, fish sauce and 1/2 teaspoon chili paste. Add the chili paste in increments and taste before adding the second half. Heat almost to boiling, remove from the heat, add lime juice, cilantro and scallions. Serves 4.
Drain pickles. Add remaining ingredients. Refrigerate for a week, turning upside down 2 or 3 times a day.
Combine all ingredients; mix well. Bake at 350° for 30 minutes.
Spray mini muffin pan cups with Pam. Mix the first 6 ingredients in a medium bowl with a wire whisk. Mix bananas, yogurt, egg substitute and vanilla well. Stir the flour mixture into the banana mixture until well moistened.
Add marshmallows and milk together over heat. Remove and add all other ingredients. Mix well and pack into dish. Refrigerate.
Pour hot water over butter and let cool. Add sugar and salt, then half of the flour. Add beaten eggs, then the remaining flour and yeast (which has been dissolved in 1 cup cold water). Beat thoroughly and let stand 3 to 4 hours in refrigerator or overnight. Before needed, take out of the refrigerator and put in pans; let rise until double in size. Bake in moderate oven about 20 minutes.
Heat oven to 400°. Cook lima beans as directed on package; drain. Turn into ungreased 4 1/2-quart bean pot or casserole. Add baked beans and kidney beans. In covered skillet, simmer sausages in small amount of water for 5 minutes. Drain liquid and fry until brown on all sides. (Do not prick sausages.) Cut each sausage into 2 or 3 pieces. Add sausage pieces and ham to beans. Stir together remaining ingredients; pour over beans and gently mix. Bake uncovered 1 hour. Makes 10 to 12 servings.
Brown sausage and onions. Add remaining ingredients except bread crumbs. Mix all and make into small balls; roll in flour and dip in milk/egg mixture. Roll in bread crumbs and deep fry. Can freeze.
Mix all ingredients with mayonnaise except cheese. Sprinkle cheese over top and refrigerate until ready to serve.
Scald milk; cool to lukewarm. Cream butter with sugar and salt. Measure warm water into a large mixing bowl. Sprinkle yeast in water. Stir in lukewarm milk and cream mixture. Add beaten eggs and about half the flour. Beat until smooth. Blend in fruits, almonds and lemon peel. Add enough flour to make soft dough. Knead until smooth and elastic.
Cook and stir onions in oil for 5 minutes. Stir in the potatoes, sauce and water. Reduce heat and cook 10 minutes. Cook the carrots and broccoli; add to potatoes. Slice the sausage and add, heating everything together until good and warm. Add the cheese on top before serving.
Spread shredded potatoes on a towel and squeeze dry. Place in a large bowl; stir in eggs, onions, flour and salt. In a large skillet, heat oil over medium heat. Drop potato mixture by scant 1/2 cup into skillet. Flatten each to about 4-inches round. Cook until golden brown, about 4 minutes. Turn and cook other side. Remove to paper towel to drain. Serves 4.
Mix together and place into buns. Wrap individually in foil and bake at 350° for 15 minutes.
Brown ground chuck in medium skillet. Add mushrooms and onion; saute for 3 to 4 minutes. Drain off any excess fat. Stir in water, sauce, bouillon and salt. Bring to a boil. In a small bowl, stir together the sour cream and flour; stir into meat mixture. Cook and stir over medium heat until thick and bubbly; cook and stir for 1 minute more. Serve over noodles. Sprinkle with paprika.
Mix sugar, flour, cocoa and salt. Add eggs and mix well. Add milk, butter and vanilla. Bake at 350° about 35 minutes. Makes two (9-inch) pies.
Mix ingredients. Put in 2 greased and floured pans. Bake at 350° for 1 hour. Refrigerate leftovers.
Sift flour, salt and soda together and set aside. Mix in order given and bake in greased pan at 325° for 1 hour or until done.
Bake and cool cake as directed on package. Cut vertically in half. Freeze one half for later use. Tear the other half into 3/4-inch pieces.
Brown ground beef in a large skillet and drain. Stir in picante sauce until heated. Put on serving dish. Drizzle melted cheese on top, then sprinkle lettuce and tomato on top. Garnish with sour cream. Serve along side of white corn chips.
Mix chili powder and flour; brown meat in large skillet. Add powder and flour while browning. When brown, add water, garlic, oregano and salt. Simmer slowly for 2 hours.
Mix all ingredients. Pour into graham cracker pie shell. Top with favorite fruit, if desired! Chill. Serves 8.
Combine sour cream with sugar; mix well. Add salt and lemon juice. Add pecans, cherries, pineapple and bananas. Stir until evenly blended. Turn into rectangular or square pan or muffin tins lined with fluted paper. Place in freezer about 4 hours or until firm. Remove about 5 minutes before serving.
Combine butter and mustard. Spread on hamburger buns. Make up sandwiches with ham and cheese. Wrap individually in foil. Bake in foil at 375° for approximately 20 minutes. (These also freeze well!)
Combine flours, sugar, baking powder and salt. Add remaining ingredients. Stir until moistened (batter may be lumpy). Fill greased or paper-lined muffin cups 2/3 full. Bake at 350° for 15 to 20 minutes. Makes 15 to 18 muffins.
Crush the graham crackers in the bottom of a 9 x 13-inch pan. Pour the melted oleo over and mix with the crumbs and sugar. Press into the bottom of the pan. Soften the cream cheese and whip. Mix in the powdered sugar and whipped cream or whipped topping. Spread over crumb crust. Pour the pie filling over the cream cheese mixture. Sprinkle a few cracker crumbs on the top and chill overnight.
Mix meat, milk, bread crumbs and garlic salt with a fork. Pat mixture evenly in bottom and sides of a 9-inch pie plate or 8 x 8-inch pan firmly. Spread tomato paste over meat mixture. Drain mushrooms. Sprinkle Cheddar cheese over paste, then mushrooms, then oregano and grated cheese. Lay Mozzarella cheese over top of pie. Bake at 375° for 30 minutes. Serves 4 to 5. Nice with a salad.
Place pecans in a 1 1/2-quart microproof casserole. Sprinkle with seasoned salt. Cut butter into 8 pieces and space evenly on top of pecans. Cook, uncovered, on High (maximum power) for 5 to 6 minutes, stirring once or twice during cooking to distribute butter.
Spread beef with 2 tablespoons of softened butter. Bake in 425° oven for 15 minutes or until filet is brown all over. Remove from oven and allow to cool completely. Reserve pan juices. Chop onion and mushrooms into fine pieces. Saute in 2 tablespoons butter until tender. Cook the liquid down and cool. (Both of these may be done the night before.)
Combine all ingredients except cheese. Put in a casserole dish a layer of meat, cheese and meat. Bake 1 hour in 350° oven.
Melt margarine in medium saucepan. Chop celery and onion finely and saute in margarine. Peel and dice potatoes into 1/2 to 1-inch cubes; add to pan. Add spices and just barely cover with water. Cover and boil for 15 to 20 minutes. Add canned milk, reduce heat and simmer 10 minutes, stirring occasionally to prevent scorching.
Cream shortening and margarine with sugar. Add egg yolks, one at a time. Beat well. Add flour and baking soda alternately with buttermilk. Add vanilla, coconut and nuts; fold in beaten egg whites. Bake in two or three 8 x 8 x 2-inch layers at 350° for 35 to 40 minutes.
Chop eggs, crab meat, onion, cabbage, and greens. Mix everything together. Add mayonnaise.
In bowl mix cake mix with margarine and half or evaporated milk. Using electric mixer blend at low speed. Batter will be stiff. In saucepan over medium heat or in 1 to 2-quart container in microwave, melt caramels with remaining 1/3 cup evaporated milk, stirring frequently on stove or twice during microwave melting. Keep warm. Place half of cake batter into ungreased 13 x 9-inch pan. Spread evenly. Bake at 350° for 6 minutes. Let cool 2 minutes. Dribble melted caramel over top carefully. Sprinkle chocolate chips and nuts evenly over caramels. Drop remaining cake mixture by spoonfuls all over surface, spreading together carefully with spatula. Return to oven and bake 18 to 20 minutes. Let cool in pan at least 15 minutes before cutting into bars. Makes about 24 (2 1/4 inch square) brownies.
Boil potatoes until tender; peel skins off and mash. Add remaining ingredients and mix well. Pour into pie crust. Bake at 350°.
Heat tomato soup. Add lemon jello. Beat cottage cheese until smaller consistency. Add vinegar and mayonnaise to cottage cheese. Chop onion and celery into small pieces. Add the cottage cheese, vegetable and shrimp to soup. Pour into serving dish.
Saute crumbled sausage, mushrooms, onions, salt and pepper. Drain well on paper towels. Combine eggs and sour cream in blender for 1 minute. Pour eggs in greased 7 1/2 x 11 1/2-inch baking dish. Bake at 400° for 8 to 10 minutes until set in middle. Spoon hot sauce over eggs and add sausage mixture. Layer the 3 cheeses, beginning with the Velveeta. Casserole may be refrigerated or frozen at this point and baked later. Bake, uncovered, at 300° for 45 minutes. Remove from the oven and let set for 5 to 10 minutes before cutting and serving. Serves 6 to 8.
Beat eggs; add melted butter, syrup, corn and seasoning. Pour into buttered baking dish. Bake 1 hour at 375°. Eat while hot (it falls).
In large skillet, cook beef until lightly browned. Add onion and green pepper, cook until tender. Drain fat, add remaining ingredients. Mix well, bring to a boil. Cover and simmer 35 minutes, stirring once until rice is done.
Mix together all ingredients; then add 1 teaspoon lemon and 1 teaspoon vanilla. Mix well. Put vanilla wafers in bottom of cupcake papers. Fill 3/4 full; bake and then cool. Top with whipped cream after cooled.
Mix crushed Oreos and butter. Reserve 1/3 of the Oreo mixture. Spread remaining mixture in a 9 x 13-inch pan. Slice ice cream and place on top of crumbs. Pour Hershey's syrup over the ice cream. Spread Cool Whip over syrup. Sprinkle with reserved Oreo mixture. Freeze.
Combine all ingredients. Pack firmly into an ungreased 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Bake in a preheated oven at 350 degrees for 1 hour 15 minutes. Let stand 15 minutes before slicing and serving. Makes 6 servings.
Brown beef in large heavy kettle; drain. Add all the ingredients, except cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring to boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving. Yield: 12 servings.
Cook all vegetables until done. Brown meat in skillet. Add meat and stew mix. Simmer 15 minutes then add barbecue sauce. Add as much water as desired. Sliced okra can be added if desired. Fresh vegetables may be substituted.
Peel onions and cut into even, thin slices. Heat butter in a large skillet. Add onions and toss for a few minutes until coated with butter. Do not brown. Add vinegar, brown sugar and curry powder. Stir to blend well. Add parsley. Cook onions for about 5 minutes, covered, until almost tender-crisp. Remove cover. Cook onions for 2 to 3 more minutes, until glazed. Season with salt, pepper and paprika. Add chiles if used. Serve onions hot as a side dish or cool as an appetizer. Or use onions as a topping for green or potato salads.
Saute bacon and diced onion into large saucepan. Add milk, red pepper, potato and corn. Let cook on medium heat until it thickens. Let it simmer until ready to eat.
Sift together flour, soda and salt. Add egg, milk, oil, vanilla, cocoa and sugar. Drop by teaspoonfuls and bake at 350° for 10 to 15 minutes.
Cook celery, onion and pepper in small amount of oil until tender. Add tomato sauce, seasonings and mushrooms. Pour over chicken and bake at 350° until chicken is done, about 1 hour.
Cream the softened cream cheese and sugar. Add peanut butter; mix well. Add Cool Whip. Pour into pie shell; chill. Keep refrigerated.
Mix ingredients together. Drop by teaspoon on ungreased cookie sheet. Bake at 375° until edges turn brown.
Prepare dinner as directed on package, except use only 1/2 cup milk. Add cottage cheese and celery, mix lightly. Spoon into 10 x 6-inch baking dish. Arrange sausage links on top of dinner mixture. Bake at 350° for 15 minutes. Yields 4 to 6 servings.