HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute chicken breasts in a little butter. Sprinkle the chicken with pepper, basil and oregano on both sides while cooking. While chicken is cooking, saute in olive oil, onions, peppers and mushrooms until cooked. Place chicken breasts in greased casserole in single layer. Divide vegetables evenly over chicken. Spoon spaghetti sauce on top to cover. Bake at 350° until hot.
Mix macaroni or shells, green pepper and celery. Mix and beat salad dressing, milk and sugar and add to macaroni mixture.
Brown meat, onion and celery slowly. Drain fat. Add chili sauce and tomato soup. Simmer for 2 hours.
Spread the pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. In a small bowl, mix dry cake mix, melted butter and nuts into a crumbly mixture and spread on pie filling. Bake at 350° for 45 to 50 minutes. Serve topped with whipped cream.
Brown hamburger, salt and pepper; drain grease from pan. Flatten biscuits with a glass and roll thin. Brush on pizza sauce. Sprinkle hamburger on top. Top with cheeses. Bake for 10 minutes in 425° oven.
Sift flour with corn meal and sugar in large mixing bowl. Combine eggs and milk in a separate bowl.	Make a well in	center of dry ingredients. Add liquid ingredients all at once; stir until smooth, then add cheese, hot pepper, corn, bell pepper and onion. Add oil; stir that together.	Pour into an iron skillet and bake at 425° for 20 to 25 minutes, until golden brown. Cut; serve immediately.
Cook the first 4 ingredients, stirring constantly, until the mixture boils, then remove from heat and add graham cracker crumbs, coconut and nuts. Spread mixture on top of layer of graham crackers, then put a layer of whole graham crackers over this. Top with the icing.
Brown ground beef; drain fat. Add onion, salt and pepper; simmer until onion is soft. Add all 3 soups; heat and stir well. In medium casserole dish, empty 1/2 bag Doritos in bottom. Add 1/2 beef mixture. Add another layer of Doritos, then the rest of the beef mixture and a thin layer of Doritos on top. Fast and easy!
Cover rice with salted water. Water should be 1-inch above rice. Cook until rice is fluffy (or you may use Minute rice). In a skillet, saute ground meat and livers in 1/4 pound of oleo. Add remaining ingredients and mix together in a large bowl using natural gravy from turkey or hen to moisten.
Slice French bread in half lengthwise. Mix next 6 ingredients. Spread on bread. Heat in 400° oven 10 to 15 minutes. Yields 1 loaf.
Mix all ingredients well. Store in tightly covered container. Use 2 teaspoons per cup of hot water.
Peel and julienne carrots. Boil or steam carrots until tender. Mix mayonnaise, sour cream and dill to make dressing. Drain and chill carrots. Toss carrots with dressing and serve.
In a large bowl, combine all ingredients except the cheese. Mix well. Spread in a greased 8 X 8 baking dish. Sprinkle with cheese and bake at 400 for 30 to 40 minutes.
Separate biscuits. Twist each biscuit and place in a glass pan. Combine all other ingredients and pour over biscuits. Bake at 350° for 25 to 30 minutes.
Saute onion, pepper and mushrooms in margarine in a wok until barely tender. Add the frozen peas, pimientos and soy sauce. Stir-fry until peas are thawed and just tender. Stir constantly. Serve as a side dish.
Mix together in a large bowl, powdered sugar and cream cheese. Mix pudding and milk, then add to bowl mixture. Fold in Cool Whip. Crush 1 large package Oreo cookies. Put half into bottom of	a 9 x 13-inch pan. Pour mixture over cookie layer. Sprinkle rest of cookies over the top.
Grind cabbage, onions and pepper together. Grind tomatoes, squeeze juice out and mix with peppers. Mix all together and bring to a boil. Boil for 25 minutes; pack in jars.
Dissolve jello in hot water. Cool, but do not let jello set. Stir in pie filling. Refrigerate until firm. Melt marshmallows. Add cream cheese until well blended. Cool marshmallow mixture. Fold in whipped cream. Spread on jello.
Add sugar and spices to vinegar and water. Let come to a boil. Add beets and boil 5 minutes. Pack in jars and seal.
Cream sugar and shortening. Add eggs; mix well. Add 3 cups flour (mixed with baking powder, salt and nutmeg) alternately with milk. Add enough flour until stiff enough to roll dough. Roll on floured board; cut out and place on greased cookie sheet. Bake at 375° for approximately 15 minutes, until brown.
Boil, bone and skin breasts; cut into small pieces. Place chicken chunks in large casserole. Mix soup and sour cream. Pour over chicken. Crumble crackers and sprinkle over mixture. Drizzle melted oleo over top and sprinkle top with poppy seed. Bake at 350° for 30 to 40 minutes. This may be prepared the day before you bake.
Wash raisins in lukewarm water and cut into small pieces. Scald nuts and chop coarsely. Sift flour; measure and return to sifter. Add soda, salt and spices. Cream shortening; add sugar gradually. Add egg and beat until light. Add dry ingredients alternately with applesauce. Stir in nuts and raisins. Fill muffin tins 2/3 full. Bake at 350° for 20 to 30 minutes.
Heat oven to 325°. Press cracker crumbs onto bottom and sides of 9-inch pie plate coated with nonstick cooking spray. In bowl, beat together cream cheese, sugar and flour until creamy. Beat in sour cream, egg whites and vanilla. Pour into crust and bake 40 minutes. Cool on wire rack and chill for at least 3 hours. Garnish with fresh strawberries or other fruit. Makes 8 servings.
Melt red hots in hot water with jello. Add gelatin dissolved in cold water. Add applesauce. Pour in lightly greased mold and chill.
Preheat oven to 375°. Peel, core and slice apples. Unroll dough and separate into 8 triangles. Cut in half to make 16 triangle strips. Place 3 to 4 apple slices at wide end and roll up. Arrange in baking dish. Pour juice of orange into dish but not over bundle. Drizzle bundles with butter; sprinkle cinnamon and sugar on top. Bake 25 to 30 minutes or until golden brown. Serve warm; plain or with whipped cream or ice cream.
Melt margarine in a small saucepan and add flour to make a thick, but still pourable roux. In large pot, bring stock to a boil. Add broccoli and simmer until almost done. Add sauteed onion and seasonings. Simmer until vegetables are tender. Thicken soup by slowly adding roux, stirring constantly. Soup should be of a thick consistency. Heat milk, cream and buttermilk in separate saucepan and add slowly to the soup, stirring constantly. Soup should be very hot, but not boiling. Be careful not to scorch the bottom. Turn heat off and stir in sour cream and butter. Serves 4-6.
Gently heat chocolate and margarine in a saucepan. Stir often until melted. Beat eggs until light and frothy, stir in syrup, sugar and vanilla. Then stir in chocolate and margarine mixture. Pour into 9 inch pie shell. Bake at 350° for 35 - 40 minutes or until top is slightly crunch and filling is set. Do not overcook; the filling should remain soft inside. Excellent warm or cold, with ice cream. We have found it helps to cover edge of crust with foil to avoid burning.
Put milk in bowl and dip a few Oreos in the milk. Make a layer of cookies in a large pan. Spread whipped topping over cookies. Repeat the process of layers to the amount desired. Crumble 3 to 4 dry cookies on top of the last layer of whipped topping.
Combine crumbs and margarine; press into bottom and up the sides of a 9-inch pie plate. Bake at 350° for 8 to 10 minutes; cool.
In medium bowl, combine crab, cream cheese, mayonnaise, green onions, water chestnuts and Worcestershire sauce and mix well. To form mun doo, put about 2 teaspoons filling in center of pi. Moisten edges with water and fold in half; pinch edges together to seal well. Repeat until all ingredients are used. Heat deep fat to 375°. Fry mun doo until golden brown. Drain on absorbent paper. Makes 30 mun doo.
Combine flour, oats, sugar, baking powder, and salt. Cut in peanut butter until crumbly. In separate bowl, combine eggs, milk, and vanilla and stir in dry ingredients. Transfer to a greased and floured 9 by 5 by 3 inch pan (or 4 small greased and floured loaf pans). Bake at 350 degrees for 55-60 minutes. If you are using the small loaf pans, decrease the baking time to 45 minutes. Test with a toothpick to see if the breads are done. Cool for 10 minutes before removing from the pan to a wire rack.
Put strawberries in blender. Mix until pureed. Mix with yogurt and sweetener to taste. Freeze.
Trim excess fat from pork; place in an electric slow cooker; season with salt, ginger and pepper. Drain syrup from pineapple, adding water to syrup to make 1 1/2 c.; reserve pineapple chunks. Add syrup mixture to pork; stir in sugar, instant broth, molasses and vinegar; cover. Cook on low (190-200°) 8 hours, or on high (290-300°) 4 hours. Turn heat control to high. Combine cornstarch and 1/4 c. cold water in a cup; stir into pork mixture until well blended. Add sweet potatoes, tomatoes, pineapple chunks and green pepper; cover; simmer 20 minutes longer.
Preheat oven to 350°. Into a bowl, sift flour, cocoa, baking powder and the salt. In another bowl, whisk together eggs, sugar, milk and vanilla. Add flour mixture and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch square baking pan.
Saute minced onions and garlic in hot oil until slightly browned. Add rice, thawed spinach and parsley to onions and garlic. Saute for 3 minutes. Blend in tomato paste and spices. When cooled, roll rice mixture in grape leaves and arrange in layers in pot. Add lemon juice to 3 cups of water; add to grape leaves. Place a heavy plate on top of grape leaves. Bring to a boil; simmer for 45 minutes, or until rice is cooked. Drain water off. Serve hot or cold.
Combine 2/3 Cool Whip, condensed milk, strawberries and pecans until smooth. Fold in lemon juice and stir until thickened. Spread remaining Cool Whip over top and refrigerate 1 hour.
Melt butter in saucepan. Add rest of ingredients. Can be used for any recipe calling for barbecue sauce.
Heat margarine in frypan. Layer potatoes, season and layer onions. Add water. Cover and simmer over low heat until potatoes are tender and liquid is absorbed, about 30 to 45 minutes.
Combine milk, egg, shortening, dates, pineapple and nuts. Sift remaining ingredients together; add to first mixture. Blend only to moisten. Bake in 1 pound greased loaf pan at 350° for 50 to 55 minutes.
In large saucepan, saute drained mushrooms with onion, garlic, oregano and dill weed in oil until onion is tender, about 5 minutes. Stir in rice and turmeric; reduce heat and simmer, covered, until rice is tender and broth is absorbed, about 25 minutes. Mix in remaining ingredients during the last 10 minutes of cooking time. Makes 6 servings, each with 112 calories, 2.4g fat and 0mg cholesterol.
Mix and spread cake mix, except 1 cup, 1 egg, and 1 stick butter in bottom of pan. Mix pumpkin granulated sugar, 2 eggs, flour, salt, canned milk, 1 tsp. cinnamon, allspice, and ginger. Pour over crust in pan. Mix together, 1 cup mix, brown sugar 1/2 stick butter and 1 tsp. cinnamon and sprinkle over mixture in pan. Bake at 350° until done. Insert knife in center; if it come out clean, the cake is done.
Drain pineapple. Reserve liquid. Combine ingredients and mix well. Add enough of reserved liquid to desired spreading consistency.
Soften yeast in warm water. Combine in a large bowl, sugar, salt, butter and milk. Cool to lukewarm. Stir in egg and yeast. Gradually add flour to form a stiff dough. Knead on a floured surface until smooth and satiny, about 5 minutes. Place in a greased bowl, covered. Let rise until light and doubled, 1 to 2 hours.
In small bowl, beat together egg white and water. Stir in pecans, stirring until all surfaces are moistened. Mix together sugar, salt, cinnamon, cloves and nutmeg; sprinkle over pecans, mixing well. Spread pecans on lightly greased or foil lined cookie sheet and bake in preheated 300 degree oven for 30 minutes. Stir once or twice to crisp and dry pecans evenly.
Combine Bisquick, 1/4 cup sugar and 1 teaspoon cinnamon. Add applesauce, milk, egg and oil. Beat vigorously for 30 seconds. Fill 2-inch muffin papers in tins 2/3 full. Bake at 400° for 12 minutes; cool. Dip top in melted butter, then sugar and cinnamon mix. You may freeze on cookie sheet, then pop in plastic bag. Heat to serve. Makes 24 or more.
Combine sugar and water in saucepan; boil mixture until dissolved. Let cool. Add mashed bananas, pineapple juice, orange juice and lemon juice. Mix well and pour into ice cube trays. Place a maraschino cherry in each cube section; freeze until solid. When ready to serve, place cubes in punch bowl; add ginger ale. Stir until punch cubes melt. Serves 20.
Layer first 6 ingredients. Break taco chips and add them just before serving with dressing. Toss.
Mix above ingredients until well blended. Split muffins in half. Spread mixture on muffins, then cut each half of muffin into 4 pieces. If you are ready to use, just put them on a cookie sheet and bake at 350° until lightly browned, about 15 minutes. If you wish you may spread muffins pieces on cookie sheet and put in freezer for an hour or until hard. Then toss them into a plastic bag until ready to use.
Mix tomato sauce, oregano, margarine and garlic salt. Spoon over muffins; add cheese and, if you would like, you may add sausage or pepperoni. Put in broiler until cheese melts.
Cut and peel 3 or 4 Granny Smith apples. Cut apples in eighths. Wrap in Hungry Jack biscuits pulled in half.
Brush tortillas on both sides with butter and heat 4 at a time in microwave for 25 seconds each.
Drain all juice from fruit and save 1 cup juice. Put fruit in a bowl and dice peaches and pears. Add to the cup of juice Jell-O French vanilla. Mix well and pour over fruit. Add Cool Whip. Mix well and chill.
Thaw shrimp. Melt together cream of mushroom soup and cream cheese. Dissolve Knox unflavored gelatine in cold water. Add to cream cheese mixture. Add celery, green onions, mayonnaise and shrimp. Mix well. Put into mold or bowl. Refrigerate overnight. Serve with crackers.
Melt creme drops in microwave. Mix in peanut butter while still hot. Spread in pan; let cool. It will harden. Cut into squares.
Combine cake mix, fruit cocktail, 1 c coconut and eggs in a bowl. Beat 2 minutes on medium speed. Grease a 13 x 9 pan. Sprinkle with brown sugar. Bake cake at 350 degrees for 45 minutes.
Cube your potatoes. Cube your onions. Mince your garlic. Place all this in a microwave bowl with lid. Add a little salt and pepper. Cook at 4 minute intervals, stirring each time, until tender (3 or 4).
Heat oven to 375°. Generously grease a shallow 2 quart baking dish. Mix undiluted soup and milk in a large bowl until well blended. Add remaining ingredients except cheese and toss gently to mix. Turn into prepared dish. Sprinkle cheese evenly over top. Bake 15 minutes or until hot and bubbly. Makes 4 servings.
Cook and drain spaghetti. Cool. Add remaining ingredients and put in refrigerator. Serves 15 to 20.
Beat eggs and oil in a mixing bowl until foamy. Add sugar and vanilla and continue to beat. Add apples, beating slightly; set aside. Sift flour, soda, salt, cinnamon and cloves. Add raisins and walnuts to flour. Add flour mixture to egg mix. Beat slightly. Bake at 350° in greased 9 x 13-inch pan. Check for doneness after 25 minutes. Cool cake after toothpick comes out clean and frost with Non-Sweet Frosting.
Place beef in bowl. Combine next 7 ingredients and blend. Pour over meat. Marinate 24 hours. Melt fat in a heavy skillet or Dutch oven. Add meat. Brown thoroughly. Add water to meat liquid and pour over meat. Cover. Simmer over low heat 3 hours or until meat is tender. Remove meat. Make gravy from juices in pan.
Preheat oven to 375 degrees. Clean and slice cauliflower - 1/4 inch slices and pieces work best. Toss with oil, garlic, and salt. Spread cauliflower on cookie sheets - do not overlap pieces. Roast at 375 degrees until golden brown, stirring every 15 minutes. Depending on the size of the cauliflower, this will take about 45 minutes.
Sift together flour and baking powder. Melt butter with 1/2 cup water, chocolate and sugar on low heat until all ingredients are combined. Remove from heat; transfer to a large mixing bowl. Add sifted dry ingredients to melted mixture; mix thoroughly. Combine buttermilk and baking soda; make sure soda is dissolved. Add to main mixture. Combine eggs and vanilla; add to main mixture. Put mixture into greased and floured 8-inch cake pan. Bake in preheated moderate oven for 25 to 35 minutes. Cool thoroughly, then ice.
Mix crackers, baking powder and nuts. Beat egg whites until stiff. Slowly add sugar and vanilla. Fold into cracker mixture. Bake at 350° for 30 minutes.
Cook and mash potatoes. Beat cream cheese, sour cream and margarine. Mix with potatoes, onions and salt. Spread in a baking dish. Sprinkle paprika across top. Bake at 350° for 30 minutes or until heated thoroughly.
Boil sugar, syrup, water and salt together until syrup forms a hard ball when dropped in cold water. If using thermometer, cook to 270°. Place the unbeaten egg whites in a large mixing bowl and beat until eggs are stiff, but not dry. Slowly pour the hot syrup over the egg whites (do not pour too fast or the egg whites will curdle). After the syrup is added, continue to beat until the mixture becomes stiff. Add vanilla and nuts and continue to beat until mixture will hold its shape. Drop by teaspoons on a buttered surface. Top each piece with a pecan half.
Mix beef with taco seasoning. Brown and drain and layer ingredients in 13 x 9-inch pan: beans, beef, sour cream, onion, tomato, 1/2 jar taco sauce, cheeses and 1/2 jar taco sauce. Bake 1 hour at 350°. Serve with nacho chips, Tostitos or Doritos.
In skillet, brown chicken with garlic. Add salt and pepper. Add bamboo shoots and mushrooms, including liquid. Add carrots and simmer for 3 minutes. Add sugar and shoyu and simmer for an additional 3 minutes. Add watercress and green onions until desired tenderness or crispness of watercress. Season to taste. Yield: 4 to 6 large portions.
Bake the potatoes at 400° until done (approximately 1 hour). Do not use aluminum foil. Cut into and scoop out insides of potatoes with spoon. Mix with desired amounts of rest of ingredients. Put back in oven and bake for 15 to 20 minutes or until tops brown.
Allow margarine to reach room temperature. Mix margarine with sugar and milk, using tips of fingers. Add oil of peppermint and food coloring. Roll into balls. Use a toothpick to make grooves. Place one clove in the top for a stem.
Boil pasta according to directions on box. In separate pan, combine diet Mazola, chopped onions and celery. Saute.
Brown onions and meat. Season with garlic powder, paprika and parsley flakes. Boil noodles while meat is browning. Drain in 3-quart casserole. Top with grated cheese and bake at 350° for 30 minutes. Serves 8.
Melt oleomargarine and saute onion. Add frozen broccoli and heat until	broccoli is thawed. Add Cheez Whiz, soup and rice. Pour into 2 quart casserole and bake for 30 minutes at 350°.
Mix shortening, sugars and eggs. Stir in milk and vanilla. Sift flour, soda and salt. Add to creamed mixture. Blend in nuts and chill for 1 hour. Drop by spoonful onto greased cookie sheet. Bake at 375° for 10 minutes. When completely cool, ice with the following:
Cream the butter and sugar thoroughly. Add egg yolks. Add cake mix and milk. Beat 2 minutes. Add flavorings. Beat 1 minute. Beat egg whites until stiff. Fold gently into cake batter. Do not beat. Pour into ungreased tube pan. Bake about 45 minutes at 350° to 375°.
Preheat oven to 350°. Beat together the shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonful onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 5 dozen.
Grease bottom of 8 1/2 x 4 1/2 x 3-inch loaf pan. Blend honey and butter. Beat in egg. Sift flour, baking powder and salt together. Add half to honey mixture. Mix well. Add Wheat Chex and pineapple juice. Mix well. Add rest of flour and nuts. Blend. Pour into loaf pan. Bake 75 minutes at 350° or until golden brown.
Mix vinegar, sugar, celery seed and salt and cover the mixture. Soak overnight in refrigerator. Next day, freeze in containers.
Cut biscuits into fourths. Mix sugar and cinnamon in a bag. Add biscuit pieces in bag a few at a time. Place in greased tube pan. Do not push down.
Wash and drain broccoli; cut off tops and use in salad. Mix 1 cup mayonnaise and the Ranch dressing together. Add the rest of ingredients and mix well.
Soak beans for 2 hours. Drain and put in clean water; cook until tender. Add onion while cooking. Put into crock-pot with brown sugar and enough ketchup to flavor; top with bacon strips. Cook a long time.
Flatten crescent rolls in pizza pan until brown (bake as directed). Mix ingredients and spread on cool crust (can be frozen now). Press in all vegetables desired, chopped onion, radish, carrots, mushrooms, celery, etc. Keep in refrigerator until ready to use.
Mix sugar and salad oil. Whip well. Then beat in the eggs. Add flour, salt, soda and baking powder, a little at a time. Then fold in apples and pecans. Stir until well mixed. Cook at 350° for 50 minutes.
Grind together pepperoni, Spam, cheese and onion. Add mushrooms and pizza sauce and mix with hamburger. Spread on 1/2 hamburger bun. Bake 20 minutes at 350°.
Preheat the oven to 350 degrees. Put half the nacho chips on an ovenproof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients. Top with the remaining chips and toppings with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with salsa and sour cream.
Boil noodles, 3 or 4 at a time to prevent breaking. Brown turkey, onion and garlic in skillet. Drain. Add 3/4 can of water to tomato paste and mix. Add to browned meat and simmer for 15 minutes. In a separate bowl, slightly beat egg, then blend in cottage cheese. Add spices to meat mixture the final five minutes of simmering. Spray large baking dish with Pam. Layer meat mixture, followed by noodles, then cheese mixture. Repeat. Then sprinkle top with Mozzarella cheese. Bake at 350° for 45 minutes or microwave for 20 minutes.
Combine sour milk with egg yolks. Sift and add flour, salt, soda and baking powder. Add margarine and sugar. Fold in egg whites. Cook as usual on hot skillet.
Sift the flour and salt together. Add oil and water. Work with hands. If clay is too stiff, add more water. If clay is too wet, add more flour. Finally, put in the hand lotion.
Cream the Crisco and oleo. Add sugar. Add flour and salt. Stir in vanilla and nuts. Drop or roll in balls onto greased cookie sheet. Bake in a 300° oven until slightly brown.
Mix ingredients thoroughly. For camping, seal in a plastic bag. Add 3/4 cup hot or cold water to dry mix, which is approximately 6 tablespoons.
Scald milk (not boil). Add cornmeal, stir constantly until thick. Add salt and egg yolks. Beat until well mixed. Beat egg whites until stiff in a separate bowl, then fold into other mixture. Pour into a buttered pan. Bake 45 minutes at 350°.
Brown sausage. Lift out of drippings. Saute vegetables in drippings; lift out. Place rice and soup mix in large baking dish. Add hot water. Mix well. Add almonds, meat, vegetables and half of noodles; mix well. Bake at 350° for 1 hour. Stir every 20 minutes. Top with rest of noodles last 20 minutes.
In a large bowl, dissolve the yeast in water. Add sugar, salt, egg and butter. Mix in flour; knead for about 5 minutes. Let dough rise for 2 hours, or until doubled. Punch down risen dough and roll out to 1/4-inch thick. Then cut the dough into strips. Melt additional butter and dip each strip. In a Bundt pan, layer the strips. Cover and let rise again. Bake at 350° for 30 minutes.
Combine cracker crumbs and butter. Mix and pat into a pie shell. Bake at 350° for 8 minutes. Slice onions thinly. Saute in oil and pour into pie shell. Mix milk and eggs. Pour over onions. Top with cheese. Bake at 350° for 45 minutes. Cool 10 minutes.
Pat zucchini dry with paper towels; combine with cabbage, carrots, onions and radishes. Combine mayonnaise, picante sauce, cumin and salt; mixing well. Add to vegetable mixture, mixing lightly. Cover and chill. Makes 4 servings.