HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and season with salt and pepper. Place in a 9 x 13-inch baking dish. Over top, pour butter and milk. Bake at 350° for 45 minutes.
Cube chicken, then brown in oil. Add garlic and green pepper; saute briefly. Add bouillon, soy sauce, sugar and pineapple with juice. Bring to a full boil. Stir in rice. Add drained water chestnuts. Cover; remove from heat and let stand 5 minutes. Stir before serving. Makes 4 servings.
Cook chicken until tender, then tear in small strips or pieces. Combine celery and onions in saucepan and cook on low heat until tender. Add to this mixture mushrooms (drained), bean sprouts (drained), water chestnuts (drained) and cooking oil. Simmer. Separately mix soy sauce, chicken broth, cornstarch and water. Blend with celery and onion mixture, when it is thoroughly done. Continue simmering. Add chicken. Serve over rinsed, drained, cooked rice. Top with Chinese noodles.
Trim crusts from bread. Spread each slice generously with Hollandaise Sauce. Place 2 asparagus spears diagonally on each slice and sprinkle generously with shredded cheese. Fold bread diagonally over asparagus and secure with toothpick. Brush with melted butter and sprinkle with Parmesan cheese. Bake on a cookie sheet in a preheated 400° oven for 12 minutes.
Brown hamburger and drain grease. Slice potatoes, carrots and onion. Mix in small bowl the mushroom and tomato soups. Layer meat, potatoes, carrots and onion. Repeat layers. Pour soup mixture over the top. Bake at 350° in a 9 x 13-inch pan until potatoes and carrots are done.
Place bread cubes in 13 x 9-inch pan and dot with butter. Brown in oven until golden. Brown onions in butter or margarine. Add celery and cook until tender. Add 1/2 cup water, simmer 5 to 10 minutes. Add all ingredients to potatoes; add 2 or 3 raw eggs, parsley, salt and pepper to taste and 1 cup hot milk. Bake at 350° until heated through and golden brown on top. If turkey broth is available, pour a small amount on top to flavor before baking.
Defrost spinach and drain/squeeze out all water. Melt margarine over spinach in the microwave. Mix in onion soup and black pepper (to taste). Beat eggs in a separate bowl. Add milk, eggs and cheese. Mix well. Pour into pie crust. Place on baking pan. Bake at 350° for 30 minutes. Check with a toothpick to see when it is well done (it should be dry).
Add one juice can of water to thawed juice. Mix in other ingredients. Add grapes, bananas, apples or whatever. Sweeten to taste.
Saute onion, bacon and green beans. Mix brown sugar and catsup. Mix all ingredients together in baking dish. Bake 3 hours at 300°. Can also be cooked in microwave or for shorter time at higher temperature in regular oven.
Soak beans overnight. In the morning, parboil them for 10 minutes with a teaspoon of baking soda. Run cold water through the beans in a colander or strainer. Dice a rind of salt pork in 1-inch squares. Divide into 2 portions. Put half of the pork in the bottom of a 2-quart bean pot with whole onion. Put beans into pot. Put the rest of the pork on top. Mix all other ingredients with water and pour over the beans. Put in a 300° oven for 6 hours. Makes 10 portions.
Cook sugar, milk, margarine and cocoa for 1 1/2 minutes. Start counting time when mixture comes to a hard boil. Remove from heat and add oats, peanut butter and vanilla. Beat well until blended. Spoon out on waxed paper and cool.
Mix flour, eggs, sugar, pumpkin spices and lemon juice. Grease and lightly flour a 15 x 10 x 1-inch jelly roll pan. Pour mixture into pan. Sprinkle with nuts. Bake in a 375° oven for 12 to 15 minutes. Loosen edges; turn out on towel. Starting at narrow end, roll cake in towel. Cool on wire rack.
Beat eggs well. Add oranges. Beat at low speed for 2 minutes. Add dry ingredients. Beat 4 minutes at low speed. Bake at 350° for 30 to 40 minutes in 9 x 13-inch pan. Make topping while cake is baking.
In large pot, brown sausage, onion and garlic. Pour off fat. Add remaining ingredients, except beans, spaghetti and cheese. Bring to boil; reduce heat and simmer, uncovered, for 1 hour. Stir in beans and pasta. Bring back to a boil; reduce heat and simmer for 10 minutes, until beans are tender. Serve with Parmesan cheese.
Mix cake mix, oil and Jell-O. Add eggs, one at a time. Beat well. Add strawberries, salt and vanilla; mix. Bake at 350° for 35 to 40 minutes.
Put first 5 ingredients into a mixer. Beat well. Then add water and flour. Work flour into this mixture. Turn on floured board and knead. Grease a large bowl; put bread mixture in. Cover with plastic wrap. Put in icebox to raise. Take out, pinch any amount off and put remainder back in icebox. Make rolls. Let rise and bake at 350° for 15 to 20 minutes.
Sprinkle cucumbers and onion with salt and let stand 1 hour. Add vinegar and spices and cinnamon stick and cook 10 minutes. Remove cinnamon stick. Place in clean hot jars and seal.
Saute veggies in butter until tender. Blend in soup and broth; add rice, crabmeat, lemon juice, seasonings and eggs. Mix well. Turn into a buttered 1 1/2-quart casserole. Top with onion rings. Bake at 350° for 30 minutes or until hot and bubbly. Makes 6 cups.
Cook sugar, water and rhubarb together until rhubarb is tender. Add 1 box strawberry jello. Refrigerate until it starts to thicken. Add Cool Whip and mix well. Pour into bowl and chill to set.
Rinse blender container with hot water. Place marshmallows and chocolate powder in blender container. Cover and blend on a low speed; remove cover and insert. While adding milk, continue to blend at low speed. Serve immediately.
In medium, rounded glass baking dish, pour in sugar. Place in heated oven until sugar has caramelized. Remove from oven and rotate dish, allowing caramelized sugar to run up sides of baking dish. Mix remaining ingredients together and pour into baking dish.
Grease casserole dish. Cream butter and sugar. Add well beaten eggs. Stir in pineapple and bread. Bake uncovered 30 to 35 minutes. Top with cinnamon.
Mix chocolate bar, milk and marshmallows; heat until melted, stirring until smooth. Cool to room temperature. Whip the heavy or whipping cream until stiff; fold into chocolate mixture. Pour into crust. Chill several hours, until firm. May garnish with whipped cream and shaved chocolate.
Blend all ingredients well and allow to stand, covered, in refrigerator for 2 or 3 hours. Yield: 2 1/4 cups.
Combine onion, broccoli and eggs in a bowl and mix well. Add margarine, cottage cheese and salt; mix well. Stir in cornbread mix until moistened. Pour into greased 9 x 13-inch baking dish or muffin pan. Bake at 400° for 20 to 25 minutes.
Mix eggs, vegetable oil and sugar; blend well. Sift flour, salt and soda; add to egg mixture. Add vanilla, apples and nuts. Beat well. Pour into an 8-inch or 9-inch tube pan. Bake at 350° for 1 hour. While cake is still hot, pour topping over it in the pan and let it cool. When cooled, remove from pan.
Preheat oven to 350°. Mix shortening, brown sugar and salt together. Add remaining ingredients and blend well. Pour batter into greased 9 x 13 x 2-inch pan. Bake for 20 to 25 minutes. Let cool before cutting.
Wash and dry mushrooms. Heat oil in deep fat fryer (2 to 3-inches) at 375°. Beat egg white until stiff. Combine melted butter, egg yolks and remaining ingredients. Beat until smooth. Fold egg whites into mixture. Dip each mushroom into batter, letting excess drip into bowl. Fry a few mushrooms at a time in hot oil until golden brown.
Mix ingredients and pour into uncooked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 25 minutes more.
Cream the shortening, sugar, eggs and vanilla. Stir in peanut butter. Sift dry ingredients. Mix all ingredients well. Drop by teaspoons. Crisscross each drop with a floured fork. Bake at 350° for 10 minutes. Do not overbake.
Arrange chicken in lightly greased 13 x 9-inch baking dish. Top with ham. Put cheese slices on top of ham. Combine soup and sour cream. Spoon evenly over chicken. Sprinkle with stuffing mix. Drizzle with butter. Bake at 350° for 1 hour.
Combine first 10 ingredients in a large bowl. Combine mayonnaise and water; stir with a wire whisk until smooth. Add mayonnaise mixture to chicken mixture. Gently fold in egg slices. Spoon mixture into a greased 13-inch by 9-inch baking dish; top with potato chips. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Makes 6 servings.
Mix beans and picante sauce. Spread over lettuce; then add a layer of sour cream, guacamole, cheese, onion, olives and tomatoes. Chill. Serve with corn chips.
Combine all except candy. Shape into balls, using a rounded teaspoonful for each. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with candy kiss. Press down so cookie cracks around edge. Yield: about 48 cookies.
Dissolve gelatin in cold water and stir until dissolved. Add boiling water; stir. Add sugar, lemon juice and pineapple, including the juice. Chill until partially set. Whip 2 packages of Dream Whip according to directions. Fold into gelatin mixture. Line a large, round mixing bowl with wax paper. Cut or break the angel food cake into small pieces. Place a layer of cake pieces in bowl, then a layer of the gelatin mixture, alternating until all is used. Place in refrigerator overnight. Next day, turn cake out on large cake plate. Whip other package of Dream Whip and spread over cake. Sprinkle with coconut and garnish with cherries.
Mix into dough. Make into roll at night. Refrigerate. Slice 1/4-inch thick next morning. Bake at 350° for 15 minutes.
Boil for 4 minutes. Let cool. Fill hummingbird feeder. Feeders should stay out until Labor Day to allow the birds to get to warmer climates before cold weather sets in.
Remove crust from sandwich bread. Lay slices on bottom of 9 x 13 x 2-inch dish. On top put in layers (2 layers) the cheese, chilies and sausage. Mix eggs, 2 1/2 cups milk, salt and pepper. Pour over the first mixture. Refrigerate overnight. Next day, mix soup and 1/4 cup milk and pour over mixture. Bake 1 1/2 hours at 300°.
Heat oven to 350°. Grease and flour jelly roll pan. Prepare cake mix as directed on package. Pour batter into pans. Mix remaining ingredients. Drop by tablespoonfuls onto batter. Cut through batter with knife or metal spatula several times for marbled effect. Sprinkle with additional chocolate chips and chopped nuts if desired. Bake until cake springs back when touched lightly in center or when wooden pick inserted in center comes out clean, 25 to 30 minutes.
Saute Prosciutto in butter. Add milk; bring to slow boil. Add flour, salt and pepper. Cook on low until it begins to thicken. Add heavy cream and continue to cook on low for 8 minutes.
Brown and drain meats. (I wash my meats with warm water in a colander to remove all grease.) Drain all beans and combine with meats. Mix tomato sauce, mustard and brown sugar; pour over meat and beans. Mix well. Bake in an uncovered dish for 1 hour at 350°. Do not cover because it will collect moisture and make it all soupy.
Combine condensed milk and lemon juice; mix well. Fold in Cool Whip. Mix in well drained pineapple and pecans. Spread in prepared crust and chill. Makes 2 pies.
Drain pineapple and reserve 1 cup of juice. In large skillet, blend sugar, flour and mustard. Stir in pineapple juice, soy sauce and vinegar. Cook and stir over medium heat until thickened.
Put eggs and vinegar in a cup. Beat well. Add water to make 1 cup. Mix all dry ingredients together with lard, cut in well. Add egg, vinegar and water mixture. Mix only until blended. Roll out on floured board.
Grease a Bundt or tube pan	and put chopped nuts in bottom of pan. Combine cake mix with pudding mix, water, oil, Amaretto and eggs; mix well. Pour into pan over nuts and bake at 350° for 50 to 55 minutes. Just before cake is through baking, combine the sugar, butter and 1/2 cup Amaretto and boil for 5 minutes. Immediately upon taking cake from oven, pour over the cake. Let cool in pan 1 to 2 hours.
Cook, crumble and drain sausage. Line pie shells with sausage. Beat eggs. Blend in milk, dry mustard, salt, cheese and sour cream. Pour over sausage. Bake at 350° for 1 hour. This quiche freezes well. If quiche is frozen, do not thaw before baking.
Put the cottage cheese through a sieve or a ricer. Add the eggs and a pinch of salt. Mix together with cheese. Gradually add flour until dough is a medium consistency. Make a small dumpling into which a peach or a blue plum is put in the center. Boil dumplings in salted water for about 12 to 15 minutes or until done. Serve with melted butter, sugar, cinnamon and additional cheese.
Mix first 3 ingredients. Dip chicken in egg, then mixture. Put in pan and drizzle with melted oleo. Bake, uncovered, at 350° for 35 to 40 minutes.
Cream shortening, sugars and vanilla well. Add eggs; beat well. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Form into tiny balls. Place on ungreased cookie sheet. Press out with fork. Bake at 375° for 10 minutes. Makes 8 dozen.
Mix all ingredients together, using mixer on medium. Put a teaspoon of oil in each of 12 muffin pans. Put in oven until hot (smoking). Add batter mix (approximately 1/2 full). Bake at 425° until batter puffs, then lower oven to 350° for 20 minutes. Serve hot from oven with roast beef dinner.
Mix ingredients thoroughly. May be used with beef or chicken (chunks or whole). Marinate 4 to 24 hours.
Prepare cake mix according to package directions except substitute the Five Alive for the amount of water. Bake and cool as directed. Remove from pan and drizzle with Glaze or powdered sugar icing using Five Alive for the liquid.
Arrange nuts in pie shell. Beat eggs. Add and blend syrup, butter and vanilla. Combine sugar and flour. Blend with egg mixture and pour over nuts in pie shell. Let stand until nuts rise, so they'll get a nice glaze during baking. Bake in moderate oven at 350° for 45 minutes.
Cook bacon, onions, pepper and rice in bacon fat (high heat); add remaining ingredients. Cover tightly and simmer 15 minutes.
Combine vegetables and salt in large bowl. Let stand 3 hours. Drain. Blend together sugar, mustard, cornstarch, celery seed and turmeric in large kettle. Stir in vinegar and water. Cook, stirring constantly, until mixture comes to boiling. Add drained vegetables; return to boiling. Simmer 15 to 20 minutes or until tender. Immediately ladle into 8 hot pint jars, filling to within 1/4 inch from the top. Adjust lids.
Combine oats and boiling water in mixing bowl. Let stand 20 minutes. Add sugar, butter and salt. Stir until butter smooths. Dissolve yeast in warm water. Let stand 5 minutes. Stir yeast mixture and 2 cups flour into oats mixture. Gradually stir remaining flour into batter. Knead about 5 minutes. Place in greased bowl. Cover and let rise in warm place (about 1 hour or until double in bulk). Punch down and divide in half. Shape each half into loaf. Bake each loaf at 350° for 30 minutes or until hollow when tapped.
Cook vegetables in water until done; remove cooked vegetables and mash well. Return to water. Add milk, pepper and salt. Reheat just before serving. Crumble bacon and float bacon and parsley on soup. Serves 6.
Marinate chicken breasts in dressing for one hour; refrigerated. Roll chicken breast in corn flakes, covering chicken. Place chicken in well-greased casserole (Pam works fine.) Bake at 350° for 30 minutes.
Beat eggs; add sugar and salt and beat again. Stir in half and half and vanilla. Pour into 5-quart ice cream freezer container and add milk until reaches the fill line. Freeze according to machine directions.
Mix together. Add flour, stirring, until thick. Knead until smooth. Let rise in greased bowl until double (cover with plastic wrap). Shape as desired (buns, cinnamon, rolls or coffee cake) or rolls as if making cinnamon rolls. Don't cut. Put in round pan; make circle. Slash with scissors. Let rise until double. Bake at 350° for 40 to 45 minutes (rolls 25 minutes). Frost with powdered sugar icing, nuts and cherries or 1/3 cup hot coffee with 2 tablespoons sugar. For glaze, sprinkle with sugar.
Parboil rice; drain, then cook in chicken stock. To the cooked rice, add broccoli, shrimp, almonds, 1 1/2 tablespoons minced parsley and 1 1/2 tablespoons chives. Mix rest of the ingredients except oil until smooth. Slowly whisk in oil. Pour over salad and chill. Garnish with thin strips of pimento.
Using taco seasoning, prepare meat following package directions. Add tomato sauce. Combine sour cream, cottage cheese, chilies and olives in a bowl. Crush 1/2 package of chips and put in bottom of 9 x 13-inch casserole dish. Add 1/2 meat mixture, 1/2 cheese mixture and 1 cup shredded Monterey Jack cheese. Repeat layers, finishing with Monterey Jack cheese. Top with crushed chips and bake at 350° for 30 minutes. Pour wine over chicken and return to oven for 30 minutes. Serves 4.
Mix all ingredients well and knead on floured surface for 10 minutes. Let stand for 20 minutes. After standing, pull off pieces and stretch to desired size. A rolling pin works well for stretching. Flatten dough with hands and fry in hot oil until lightly browned.
Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
Line salad bowl with drained beans. Layer the chopped onion over the beans. Layer the chopped bell pepper over the onion. Layer the chopped tomatoes over the bell pepper. Top with shredded cheese. Ten minutes before serving, crush corn chips while still in the bag. Layer chips on top of salad. Pour the dressing over chips and toss. Ready to serve.
Flatten chicken breasts with a meat mallet. Set aside. Saute onion, green pepper and garlic in 2 tablespoons margarine. Stir in 2/3 cup stuffing mix, water, salt and pepper. Spread stuffing mixture evenly on each chicken breast. Roll up chicken breast. Secure with wooden picks.
Boil squash until it can be mashed. Drain the squash; melt butter in hot squash. In a separate bowl, combine egg yolks, 1 1/2 cups sugar, flour and vanilla. Stir well and add evaporated milk and water; add to squash and mix well. Bake in moderate oven (350°) until firm, about 1 hour. Remove from heat.
In a large bowl combine cucumbers, onion and red peppers. Sprinkle with salt and mix well. Let stand 1 hour; drain. In a medium bowl combine sugar, vinegar, celery seed and mustard seed; stir until sugar is dissolved. Place cucumber mixture in nonmetallic container. Pour vinegar mixture over cucumbers. Cover and chill for at least 24 hours to blend flavors. Makes about 8 cups.
Prepare long grain and wild rice according to package directions. Refrigerate. Prepare salad dressing according to package directions. Add soy sauce and sugar to prepared Italian dressing; shake to mix thoroughly.
Mix first four ingredients. Bring to a boil, stirring constantly. Boil five minutes, without stirring. Remove from heat and add vanilla and soda. Stir well. Pour over popped popcorn in two shallow pans or cookie sheets. Bake at 250° for one hour, stirring and coating every 15 minutes. (Does not stick together and keeps well in closed container.)
Brown hamburger. Add taco seasoning mix and 1/2 cup water. Simmer for 5 minutes. Separate rolls and press into a 9 or 10-inch pie pan. Sprinkle half of chips over crust. Spoon meat mixture over chips. Spread sour cream over meat mixture. Cover with Cheddar cheese. Sprinkle on remaining corn chips. Bake at 375° for 20 to 25 minutes.
In a saucepan, combine milk, sugar, butter and cocoa. Bring to a rolling boil. Boil for 2 minutes after rolling boil starts. Remove from heat. Add oatmeal and peanut butter. Pour cocoa mixture over oatmeal. Mix well. Spoon mixture onto wax paper. Let sit until hard.
Beat eggs until foamy. Add oil, sugar and vanilla. Mix well. Add flour, cinnamon, soda, baking powder, grated zucchini, salt and nuts. Bake 2 loaves at 350° for 1 hour.
Mix ingredients well and pour in 13 x 9-inch or sheet pan. Bake at 350° for 25 or 30 minutes. Spread while warm with Cream Cheese Frosting.
In a slow cooker, combine ingredients. Cook on low 4 to 6 hours. Serve with tortilla chips.
Put small amount of oatmeal in blender at a time and blend until it turns into powder. Cream butter, white sugar and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda. Mix together all ingredients. Add chocolate chips, grated Hershey bar and nuts. Mix well. Drop on greased cookie sheet and cook at 375° for 6 minutes. Makes 112 cookies.
Beat together the eggs and milk. Place crescent rolls in pie plate. Brown sausage and drain. Place on crescent rolls. Defrost potatoes and put on sausage. Sprinkle green peppers and onions over sausage. Add cheese, then egg and milk mixture. Bake until brown at 300°.
Saute the mushrooms, pepper, pimento, celery, olive slices and onion. Mix sauteed mixture, chicken pieces and spaghetti with the soups, Worcestershire sauce, Velveeta, garlic salt and salt and pepper. When well mixed, refrigerate. Cook 40 minutes at 250°. (May take longer if mixture remains in refrigerator several hours.)
Boil chicken with celery and onion. Salt and pepper to taste. Take chicken off bones and place chicken in greased casserole. Add cream of chicken soup to 1/2 cup milk. Heat and pour over chicken. Heat 1 cup broth from boiled chicken with 1 stick margarine. Add to stuffing mix. Place this dressing on top of casserole. Bake at 350° for 35 minutes.
Put ice in food processor and blend until only chips exist. Throw in strawberries, bananas, pineapple, peach and milk. Blend until consistent thickness (the longer you blend the thinner it becomes). Pour into cup and drink. Makes roughly 2 quarts. Fat-free and filling.
Brown hamburger and onion. Salt and pepper to taste. Boil potatoes, peel and slice. Thin the soup with 1 can of milk. Add in layers: first potatoes, then meat, cheese, onion rings and soup. Make 3 layers in all, ending with onion rings. Warm at 350° until cheese bubbles.
Preheat oven to 375°. Grease one 15 x 10 x 1/2-inch cookie pan. Sift together 3 cups flour, baking powder and salt. Set aside. In large bowl, cream together sugar and margarine until fluffy. Add flour mixture to creamed mixture. Beat on low speed until crumbly. Add almonds, lemon peel and eggs. Stir with fork until evenly moistened. Remove 1 cup dough; set aside. Pat remaining dough in pan. Spread jam over dough. Keep 1/2-inch from sides. Combine remaining 1/4 cup flour with remaining dough; crumble over top. Bake 22 to 27 minutes.
Brown ground beef and onion; add seasonings and tomato sauce. In a 2-quart casserole dish, alternate layers of tortillas, meat sauce, olives and cheese. Add water and cover. Bake for 20 minutes at 350°.
Preheat oven to 350°. Chop the eggs and tomatoes. Fry the skillet of breaded okra. Saute the peppers and onion. Combine all ingredients in baking dish. Bake for 30 minutes.
Place chicken in shallow pan. Sprinkle with remaining ingredients. Bake, uncovered, 30 minutes at 325°, turning once after 15 minutes. Baste occasionally, turn skin side up. Cover and bake 30 minutes more or until tender. Also good with skinless chicken.
Preheat oven to 350°. Beat whites until thick and frothy. Add sugar gradually. Continue beating until stiff peaks form. Stir in salt, chips and nuts. Drop heaping teaspoons on foil-lined cookie sheets. Place cookies in oven and turn oven off. No peeking!! Leave overnight or until oven cools down (6 to 8 hours).
Place popcorn in a large container or oven roasting pan. Salt to taste and set aside. Melt butter in small saucepan; remove from heat. Stir in basil, chervil and thyme. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in the nuts, if desired. Makes about 20 cups.
In mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in chopped candy bars. Shape into 1 1/2-inch balls and place on greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden brown. Cool on wire racks.
Form beef into 6 patties. Place in broiler pan. Pour onion soup mix over patties. Spoon mushroom soup on top. Bake 45 minutes at 350°.