HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken, skin side up, in shallow 9 X 13 baking dish. Slowly cook pineapple in butter for 5 minutes. Add cornstarch, salt, pepper, and cayenne pepper. Stir in broth and pineapple juice. Add marmalade, sherry, chutney, celery and spices. Mix well. Cook, stirring until thickened. Spoon over chicken. Bake, uncovered, at 350° for 1 1/2 hours or until chicken is tender. Sprinkle almonds over chicken. Garnish with green pepper strips, if desired. Serve with rice pilaf. Yield: 6-8 servings.
Cook zucchini slices in boiling, salted water until tender. Drain. In saucepan, melt butter (5 tablespoons). Add carrots and onions; saute. Remove from heat and add 2 cups bread crumbs and remaining ingredients. Fold in zucchini. Spoon into 3-quart casserole. Melt remaining butter and add to dish. Sprinkle with remaining bread crumbs over top. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together until blended well. Beat eggs last and mix in all ingredients. Bake in glass, ungreased dish in 375° oven for 10 minutes, then drop temperature down to 350° for about 60 minutes. When pie is golden brown on top, it is done. Let cool, then refrigerate until cold.
Mix and cook rice with 2 cups of milk, gently and slowly so the rice and milk do not burn. While cooking, stir slowly and add the condensed milk bit by bit. If the rice does not expand, add more milk as needed. Sprinkle cinnamon to taste when the rice is tender. Rice should be left moist. Serves 6. May be served warm or chilled.
Bake for 3 to 4 hours at 325°. Serve over rice or noodles.
Prepare a yellow cake mix according to package directions and bake in a 9 x 13 x 2-inch glass baking dish (greased and floured). While cake is baking, mix powdered sugar with bottled lemon juice (mixture will be thin). When cake is done, while it's hot, carefully poke holes all over top of cake with fork. Pour icing mixture evenly over cake.
Mix well shortening, sugar and eggs. Sift together flour, salt and soda. Stir in. Add nuts. Shape into 2 rolls, 2-inches across. Chill. Cut in slices 1/8-inch thick. Place on lightly greased baking sheets. Bake in 350° oven until lightly browned on bottom (about 10 minutes).
Preheat oven to 375°. Cream sugar and butter together; add eggs and mix well. Stir in vanilla. Add flour and cocoa. Flour and grease pan. Bake 30 minutes.
Preheat oven to 350°. Wash chicken. Place in small roaster with 2 cups water. Cover. Bake at 350° for 45 minutes.
Heat skillet, saute meat in salad oil unit brown. Add peppers, onions, mushrooms, water, burgundy and all seasonings. Cook over medium heat 15-20 minutes. If more seasoning is needed add 1 tsp. Lawry's Season Salt. Add cornstarch mix to thicken. Serve over cooked rice. Serves 6.
Separate biscuits. Dip in or brush with melted butter. Top with any one of the following variations. Bake as directed on package. Makes 10 biscuits.
Mix together milk, egg, sugar, salt and flour. Add yeast. Knead dough until it is smooth. Let rise until it doubles in size. Brown sausage and add cream cheese. After dough has risen, divide in half. Flatten half like a pizza. Spread egg (beaten) on the dough and then spread half of the sausage mixture. Roll it up and slice 1-inch thick. Place on a greased cookie sheet and bake at 350° for 15 to 17 minutes or until golden brown.
Combine and mix well with mixer the first 7 ingredients. Fold in crabmeat. Split English muffins and spread on crab mixture. Freeze on cookie sheet for about 45 minutes. Put in Ziploc bags. Thaw and broil 5 minutes or until fluffy and golden brown. Quarter.
Wash beans; remove ends. Cut beans in 1-inch pieces. In medium saucepan, combine beans, water and soup mix. Bring to boil. Simmer 15 to 20 minutes or until beans are tender; drain beans. Turn into serving dish; stir in butter until melted. Combine almonds, Parmesan cheese and paprika. Sprinkle over beans.
Crumble Oreo cookies. Set aside. Cream margarine and cream cheese. Add sugar and mix well. Set aside. Beat dry pudding mix and milk, slowly add Cool Whip. Combine first mixture with pudding mixture. If flower pot has holes in bottom, line with wax paper. Alternate layers of Oreo (first), cream mixture, Oreo on top. Chill for 2 hours. Insert silk flowers before serving.
Brown meat slowly, spoon off fat. Add remaining ingredients and simmer for 1/2 hour.
Core, rinse and drain lettuce. Chill in plastic bag. Reserve 4 whole leaves for lettuce cups; shred enough lettuce to make 4 cups. Set aside. Blend oil, vinegar, salt, basil, garlic powder and pepper. Combine with turkey or chicken, onion and tomato; toss gently to mix. Arrange lettuce cups on 4 salad plates. Add shredded lettuce, then top with turkey mixture. Garnish with avocado slices and tangerines or orange sections. Serve at once. Yield: 4 servings.
Sterilize a gallon jar. Wash cukes. Mix all ingredients together and pour over cukes. Make sure brine is covering pickles.
Mix potatoes, soup, sour cream, onion, 1/4 cup of butter, salt and pepper. Add cheese. Put in a 9 x 13-inch pan. Sprinkle corn flakes on top. Drizzle remaining butter on top. Bake at 300° for 1 hour. Makes 6 to 8 servings.
Add any fresh fruit you may have in your kitchen, blueberries, kiwi, strawberries and 1 can Mandarin orange sections, drained. Combine ingredients. Toss gently and chill 1 hour. Yield: 12 servings.
Put crescent rolls on an 11 x 17-inch cookie sheet. Bake at 350° for 10 minutes. Cool. Mix cream cheese, 2/3 cup salad dressing and Hidden Valley Ranch mix. Spread on cooled crust. Chop fine, broccoli, carrots, cauliflower, celery, green onions and green peppers. Add shredded Cheddar cheese.
Line a 13 x 9-inch pan with aluminum foil. Lightly grease. Combine butter, sugar and egg in food processor. Whirl until creamy. Add flour and 1 cup of walnuts. Pulse just until combined and still in clumps. Press in even layer with floured fingers into pan. Bake in 375° oven for 15 minutes, or until edges are golden. Cool in pan on rack. Sprinkle chocolate chips, coconut and remaining walnuts on top. Pour on milk. Bake at 375° for 20 minutes or until golden brown; cool in pan.
Cook beef until tender. Mix in vegetables. Cook until tender. Add macaroni; cook until done. Serve hot; best with corn bread. Will feed 4 to 6.
Cream the butter with the brown sugar. Add 1 egg; beat well, then stir in the bran. Sift the flour and baking powder together; work into the creamed mixture. Knead and shape into long rolls, about 1 1/2 inches in diameter. Wrap in waxed paper; store in refrigerator until firm. Slice thinly and bake in a 400° oven for about 10 minutes.
Thaw broccoli.	Saut onions and celery in butter, then add Cheez Whiz and cream of chicken soup. Simmer for a minute or so. Add salt and pepper. Mix rice, broccoli and cheese mixture in large bowl. Pour into large baking dish. Bake 30 to 40 minutes at 350°. Makes 10 servings.
Cook first 4 ingredients 2 minutes on High. Stir up well and add vanilla and nuts (if desired). Pour into a buttered 8 x 8-inch or 9 x 9-inch pan. Refrigerate, then cut into squares.
In medium saucepan, combine 1 1/2 cups water and rice. Bring to a boil; reduce heat. Cover and simmer 35 to 40 minutes or until rice is tender. Do not drain. Lightly spoon flour into measuring cup and level off. In large saucepot or Dutch oven, saute onion and garlic until tender-crisp. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in the 4 cups water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat and cover. Simmer 15 to 20 minutes or until slightly thickened. Add corn. Cover and simmer another 15 to 20 minutes. Stir in ham, milk and rice. Remove bay leaf. Garnish with parsley. Serves 8.
Shape into balls the size of a walnut, and brown in 1/4 c. hot fat. Remove meat, and stir into fat 1/4 c. flour, 1/2 tsp. salt, 1/8 tsp. pepper. Stir in 1 c. boiling water and 3/4 c. sour cream. Return meat to gravy, and cook 15 minutes. 6 to 8 servings.
Mix flour and sugar. Add eggs and beat. Stir in milk. Stir until smooth. Cook until thick, then add vanilla and margarine. Line bowl with vanilla wafers. Slice bananas on top of vanilla wafers. Pour pudding mixture on top of this.
Pour coconut frosting in bottom of microwave-safe Bundt pan. Mix cake mix according to package directions, using oil, water and eggs. Pour on top of frosting. Smooth top. Bake on High for 12 to 15 minutes. Let stand 10 minutes. Turn out onto plate. Cool and serve.
Combine syrup, sugar, salt, butter and vanilla and mix well. Add slightly beaten eggs. Pour into a 9-inch unbaked pie crust. Bake in preheated oven at 400° for 15 minutes, then 350° for 35 minutes. I usually put a piece of foil over the pie for the last few minutes so it won't get too brown on top.
Cook flour, butter and salt until mixed well. Add 1/2 of the milk. Cook until smooth and thick. Stir often. Add rest of milk. Stir until mixture is smooth. Add cheese; stir until cheese is melted. Pour cheese sauce over cooked macaroni. Bake at 400° until brown on top.
In a blender, combine basil, pepper, salt, garlic, nuts and 1 cup of oil. Blend at high speed until ingredients are smooth, stopping the blender every 5 to 6 seconds to push herbs down with a rubber spatula.
Rinse mushrooms, pat dry, remove stems. Chop stems and saute with sausage, garlic and parsley until sausage is browned, stirring to crumble. Drain off pan drippings. Stir in cheese, mixing well. Spoon mixture into mushroom caps and place in a 9 X 13-inch baking dish. Bake at 350 degrees for 20 minutes.
Mix broccoli, onion, bacon, and raisins in a bowl. Mix salad dressing, sugar and vinegar and blend well and pour over broccoli, stir well. Sprinkle cheese over top and chill. Keeps for about 3 days.
Grind celery, sweet peppers, onions and hot peppers; then cover with salt and boiling water. Let stand for 10 minutes and drain. Bring to a boil the sugar, vinegar, mustard seeds and turmeric. Add the celery mixture and let boil for 15 minutes. Put into pint jars and seal. Makes about 12 pints.
Mix first 8 ingredients and place in greased casserole. Mix crushed corn flakes and margarine. Place on top of potato mixture. Bake for 45 minutes at 350° (suitable for freezing).
Place ingredients in order layered in a greased 9 x 13-inch pan. Bake at 350° until brown.
Brown beef with garlic; drain off fat. Mix next 4 ingredients and stir into beef. Stuff shells.
Mix everything together. Make 12 (1-inch) meatballs. Fry in pan until sides are brown.
Mix all ingredients well. Place in microwave for 10 minutes until mixture has cheese melted well.
Mix corn, flour, baking powder and salt. Beat egg with the milk and add to corn mixture. Stir in the melted shortening. Drop by teaspoons in hot oil and cook 3 to 4 minutes, until golden brown. Drain on paper towels. Top with powdered sugar, honey or syrup. Yield: about 1 1/2 dozen.
Heat milk in small saucepan to lukewarm. Add yeast. In large bowl, mix Crisco, sugar, milk mixture and enough flour (about 5 cups) to make consistency of cake batter. Put in large bowl, cover and let rise.
Place ribs in a large, flat pan. Slice enough onion and lemon to lay alternately on meat. Bake at 450° for 30 minutes. Mix in saucepan the catsup, Worcestershire, Tabasco, chili powder, salt and water. Bring to a boil (but don't boil); pour over meat and turn oven down to 350°. Baste every 15 minutes for 45 minutes to 1 hour. Sauce may thicken, so add water. Serve sauce over cooked rice.
Add peas and carrots to drained pasta. Mix oregano, onion salt, garlic salt and black pepper. Add to pasta. Chill 15 minutes. Add Italian dressing and serve. Serves 4 to 6.
Bake cake mix according to directions. Allow to cool. Take a fork or tines and poke cake full of holes. Dissolve jello according to directions and pour slowly over cake evenly. Put cake in refrigerator and chill at least 2 hours. Frost with the Cool Whip and keep refrigerated.
Brown ground meat. Saute onion until tender. Season to taste. Add Ranch Style beans and spaghetti to meat and onion. Bake in oven at 375° until hot, then add grated cheese and bake until melted.
Add salt and pepper to cheese and cream with margarine in mixer. Gradually stir in flour and baking powder. Drop teaspoonfuls onto ungreased cookie sheet. Bake at 350° to 375° for 15 minutes or until light brown. Will keep in a tin for a month. Makes 6 dozen.
Toast almonds in the oven (or we use the microwave) until lightly toasted. Boil butter, sugar, corn syrup and water to 300°, stirring constantly (it takes a really long time), so the mixture doesn't stick to the bottom of the pan and burn. When mixture reaches 300°, add chopped almonds. Pour into greased cookie sheet. Melt chocolate over double boiler or in the microwave. When candy has hardened, pour chocolate over all and sprinkle with some finely chopped almonds. When cool, break into pieces.
Mix sugar, cocoa and milk. Boil 1 minute, then add margarine. Next, add peanut butter, oatmeal and vanilla. Either drop on waxed paper or put in a 7 x 11-inch or 9 x 13-inch pan and cut into squares. Best refrigerated.
Mix all ingredients in 2-quart casserole dish, covered. Bake at 350° for an hour or until rice is tender.
In a large skillet saute garlic for about 5 minutes. Add chicken strips and saute until almost completely done. Add broccoli and saute until tender; then add sun-dried tomatoes, basil, red pepper flakes, salt and pepper. Add wine; then add the chicken broth and butter. Cook 3 to 5 minutes or until heated through, stirring occasionally. Toss the freshly cooked pasta with the chicken mixture. Serve with Parmesan cheese, if desired.
Cream sugar and butter. Add flour, salt, vanilla and oats. Roll into finger shapes about 1-inch long. Bake at 350° for 20 minutes (or until light brown). Roll while warm in powdered sugar. Cool and roll again.
Mix margarine, flour and pecans. Spread in 2-quart Pyrex dish. Bake at 350° for 15 minutes. Cool. Beat together cream cheese (room temperature), Cool Whip and powdered sugar and spread on top of first mixture. Mix chocolate pudding with milk and beat about 2 minutes. Spread on top of second layer. Top with remaining Cool Whip. Shave part of small Hershey bar on top of 4th layer.
Preheat oven and cookie sheet to 400°. Prick pie crust and bake 10 minutes. Cool. Reduce oven temperature to 350°. In skillet, brown beef and onion until meat is done. Drain fat. Add taco seasoning mix according to package directions.
Dissolve Jell-O in boiling water. Fold in thawed strawberries. Add drained pineapple and nuts. Place 1/2 the mixture in mold. Spread a layer of sour cream. Then add remaining Jell-O mixture. Chill. Cut in squares and serve.
Pour boiling water over oats and butter which has been broken into chunks. Stir until butter melts; set aside. Sift flour, soda, cinnamon and salt. Add to oat mixture; mix well. Add sugars, then eggs; mix thoroughly. Bake in a 2-quart dish 12 minutes in microwave. Turn dish often. Frost with topping.
Mix all ingredients, except almonds, bread crumbs and butter; put in greased casserole. Put slivered almonds and bread crumbs on top; dot with butter. Bake for 45 minutes at 350°. (Skinned turkey parts work well, also.) Serves 6.
Saute onions in butter. Combine eggs and sour cream. Add seasonings and pour into pastry shell. Bake at 450° for 20 minutes. Reduce heat to 325° and cook 20 minutes.
Boil chicken breasts. Cut in bite size pieces. Spray a 9 x 13-inch pan with Pam. Lay chicken in bottom. Mix soup with sour cream. Spread over chicken. Add poppy seed to crushed crackers. Mix. Sprinkle over soup mixture. Pour melted margarine over crackers. Bake at 350° until brown and bubbles, 30 minutes.
Mix together and bake in a glass dish at 375° for 45 to 60 minutes.
Mix butter, sugar and vanilla; add nuts. Mix in flour by hand. Batter will be soft. Form into small 1-inch balls. Bake at 375° for 15 to 20 minutes or until just starting to brown on bottom. Roll in some powdered sugar and let cool. Great at Christmastime!
Mix all ingredients, except ginger ale. Add ginger ale just before serving. This punch is good and excellent for large groups.
Cook vegetables as directed; drain well. Place in 9 x 13-inch baking dish. Slice Velveeta cheese to cover the vegetables. Roll one tube of Ritz crackers and cover the cheese. Melt the margarine and drizzle over the top. Bake 30 minutes in 325° oven.
Brown ground beef with onion and salt and pepper. Cook egg noodles and drain. In a baking dish, first layer cooked ground beef, green beans and tomato soup. Add cooked egg noodles. Top with Mozzarella cheese. Bake 30 minutes at 350°.
Mix cake mix according to directions. Pour 1/2 of mixture in 9 x 13-inch cake pan. Bake 15 minutes at 350°.
Slice your cheese. Cook macaroni. In a baking dish, put a layer of cooked macaroni in dish, then top with sliced cheese. Put another layer of macaroni on top of cheese, then top with more sliced cheese. Put a little salt and pepper on it. Pour milk in just until it will cover the first layer of cheese. Bake in a 350° oven for about 1 hour or until cheese is melted and brown.
Thaw and drain broccoli. Combine first 6 ingredients. Stir (don't beat) muffin mix. Pour in 13 x 9 x 2-inch pan. Bake for 20 to 25 minutes at 400°.
In medium plate, spread cream cheese in bottom of plate. Pour cocktail sauce over cream cheese and top with crabmeat. Serve cold with Captain wafers.
Pour barbecue sauce over beef so meat is coated but no sauce sits in bottom of dish. Place beef on bun. Cover with remaining bun. Place sandwiches on paper towels. Cook in microwave, depending on your oven until meat is hot.
Blend together 1/2 the broccoli with the next 6 ingredients until smooth. Cook ravioli according to package directions with the other half of the broccoli. Drain. Return to pan. Pour blended mixture over ravioli and broccoli. Mix well. Top with extra Parmesan cheese.
Combine ingredients. Spread on party loaf bread. Cook at 350° until bubbly and brown. This is also good on large rye bread and used for a lunch.
Mix egg whites, salt and water. Add flour, a little at a time; mix well. Flour bread board. Take small amount of dough and roll out very thin. Cut with noodle cutter or sharp knife. Bring broth to a rolling boil. Add noodles, 2 or 3 at a time. Cover; cook very slowly for 20 to 30 minutes. Do not uncover.
In large bowl, dissolve yeast in cooled, scalded milk. Stir in sugar, salt, butter and flour. Beat well. Cover and let rise in warm place until almost double in bulk. Punch down; roll out on a lightly floured board to 1/4-inch thickness. Cut into diamond shaped pieces, 2 1/2-inches long. Dip in melted butter and arrange in 9-inch ring mold pan. Pan should be about 1/2 full. Let rise again until almost double in bulk. Bake in moderate (350°) oven until golden brown.
Beat eggs well. Add sugar. Add egg mixture to pumpkin, spices and milk. Pour mixture into a 13 x 9 x 2-inch pan. Top with dry yellow cake mix. Melt the butter or margarine and drizzle over cake. Bake in 350° oven for 30 minutes. Add chopped pecans over cake. Return to oven and bake 30 minutes longer. Serve with Cool Whip topping.
Add all ingredients together, except onions. Place in greased baking dish. Top with onions. Bake at 350° for 25 minutes.
Combine first 2 ingredients. Pat into 9 x 13-inch glass pan; freeze. Soften ice cream and spread over crumbs. Sprinkle with 1/2 the peanuts. Freeze again. Bring to boil the sugar, evaporated milk, butter and chocolate chips; cook until thick (10 to 15 minutes). Cool and spread over ice cream. Top with remaining peanuts.
Place sugar and milk in heavy saucepan; boil 5 minutes. In a large bowl, place next 6 ingredients. Pour boiling mixture over it and stir, stir and stir. Pour into buttered 9 x 13-inch Pyrex. Let set at room temperature. Cut into squares. It's perfect every time!
Preheat oven to 425°. Spray a large baking sheet with nonstick cooking spray. On a large piece of wax paper, combine flour and seasonings. On another piece of wax paper, place cereal. Coat florets evenly in flour mixture. Place egg white in shallow bowl. Dip florets in egg white, then coat in cornflake crumbs. Place florets on prepared sheet. Bake for 15 to 20 minutes, until golden and tender. Serve with Ranch dressing for dipping.
Beat eggs. Add crumbled Feta	cheese	and dry cottage cheese; blend well. Lay a sheet of filo	on a board. Brush with melted butter. Cut into 2-inch wide strips. Place 1 teaspoon of cheese mixture on one end of pastry strip and fold corner over to make a triangle. Continue until	all cheese mixture and filo have been used. Line triangles in a buttered shallow pan. Bake at 350°	for 20 minutes or until golden brown.
Brown together the ground beef and onion. Pour off fat. Add rest of ingredients to ground beef. Slice 6 Kaiser rolls. (Can use hamburger buns instead.) Butter the top and bottom of each roll. Sprinkle a little garlic powder and paprika on each roll. Add meat mixture to each bottom roll and a slice of Mozzarella cheese. Replace roll tops and wrap in Reynold's Wrap. Heat in 350° oven for about 15 minutes. Recipe can be frozen, then heat about 25 to 30 minutes.
Fry onion, pepper and meat in a small amount of oil. Add tomato soup and noodles. Put in a casserole, sprinkle grated cheese on top and bake in a 350° oven for 45 minutes to 1 hour.
Combine the sugar, spices, lemon slices and water in a saucepan. Boil for 5 minutes. Remove from heat. Strain the liquid into a large pot. Discard the lemon and spices. Add cider and juices. Heat through and serve.
Mix egg yolks and sugar. Add flour and salt. Mix well. Stir in milk. Cook over low heat until thickened. Remove from heat. Add vanilla and 1/2 cup coconut. Cool slightly. Pour into baked pie shell.
Mix pineapple and sugar together and boil for 2 minutes. Mix cold water and lemon gelatin; add to pineapple mixture. Crumble cream cheese. Keep bowl and beaters in refrigerator before using. Beat milk until stiff. Add crumbled cream cheese and whipped cream to the pineapple mixture. Mix well and chill.
Mix all ingredients together with electric beater. Pour in baked 8-inch pie shell. Let set in the refrigerator 3 to 4 hours. Top with Cool Whip or whipped cream.
Mix ingredients. (I use my hands.) Knead on a floured board, roll out and cut with a biscuit cutter or a glass. Bake at 425°.
Mix sugar and 4 cups water and heat until sugar dissolves. Add remaining ingredients and refrigerate.
Put butter, honey, water and salt in saucepan; blend cornstarch with 1/4 cup of this mixture. Return to saucepan and cook over medium heat, stirring constantly until thickens and comes to boil. Boil 2 or 3 minutes; remove from heat and cool. Nice for baked apples, puddings, pound cake, etc.
Steam the zucchini and set it aside. In a skillet, saute the grated carrots and the onion briefly; set aside. Combine the sour cream and the cream of chicken soup and gently add to the carrot and onion mixture. Gently stir in the dry dressing mix. Add the zucchini last and toss/stir gently. Bake at 350° for 30-45 minutes. Check this at 30 minutes and if it's getting too brown, cover it loosely with foil for the last 10-15 minutes.
Grind cranberries and cover with sugar. Let this stand while you prepare the other ingredients. Add the grapes, celery, nut meats and marshmallows to the cranberries. Chill for several hours. Add Cool Whip. Serves 12. This can be used as a salad or is sweet enough for a dessert.
Heat oven to 400°. Bake pie shell. Mix sugar and cornstarch in medium saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir part of the hot mixture into the egg yolks. Blend into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter, lemon peel, lemon juice and food coloring. Pour into baked pie shell.
Preheat oven to 350°. Arrange layers of onions, soup and nuts in a large casserole dish. Top with cornflake crumbs. Melt margarine and pour on top. Bake, uncovered, for 1 hour.
Heat margarine or butter until bubbly. Separate egg yolks from egg whites. Put egg yolks, lemon juice, salt and cayenne in blender. Cover; turn blender on high speed. Immediately remove cover. Add hot butter or margarine in slow, steady stream. To keep, store in refrigerator. Yields 1 1/4 cups.
Various seafood can be used such as crab legs, oysters in shell, clams, etc.