HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the chicken breasts into strips. Cut the pepper into thin strips. Heat the oil in a large skillet. Add chicken; cook and stir until it is thoroughly browned. Add the broccoli, red pepper and water chestnuts. Cook and stir until tender-crisp. Mix in broth, soy sauce, cornstarch, garlic powder and ginger into the mixture. Bring to a boil; let it boil for 1 1/4 minutes. Prepare the rice as directed on the package, omitting the margarine and salt. Pour mixture over rice and serve.
Combine water and sugar in a medium saucepan; bring to a boil and cook for 1 minute. Remove from heat; let cool. Pour sugar mixture into a pitcher; chill. Add lemon juice to sugar mixture; stir well. Serve over ice. Garnish with lemon wedges, if desired. Yields 1 quart (serving size: 1 cup).
Put spinach through sieve. Add with onion to the cup of hot milk in saucepan. Gradually stir in the thin white sauce, stirring until smooth. Season with salt to taste and a dash of nutmeg.
Combine the first 5 ingredients. Stir in pecans. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 1 hour and 10 minutes or until tests done. Cool in pans 10 minutes. Remove and let cool on wire racks.
Boil squash with salt. Drain and mash. Add other ingredients and pour into greased Pyrex (9 x 13-inch). Top with Ritz cracker crumbs. Bake for 30 minutes at 350°.
Ingredients should be at room temperature. Between wax paper, spread Velveeta until about 1/4-inch thick. Mix cream cheese and onions and spread over Velveeta. Layer peppers and black olives over cream cheese and onions. Roll up like jelly roll. Better if made up night before serving.
Preheat oven to 450°. Peel potatoes and cut into thin slices. In a bowl, combine remaining ingredients; add potatoes and toss well.
Peel and cube eggplant. Cook in boiling, salted water until tender; drain and mash. Beat eggs; blend in flour, sugar, baking powder, eggplant and salt. Drop by teaspoons in hot fat, turning to brown.
In mixing bowl, add diced potatoes with skin still on them. Add eggs, celery salt, garlic salt, worcestershire sauce, mustard, onions and mayonnaise. Mix all ingredients well and serve. Best potato salad in town.
Mix hamburg, macaroni and sauce together. Put in a 9 x 13-inch pan. Top with Mozzarella cheese and pepperoni slices. Bake for 30 minutes at 350°.
Blend egg yolks, flour, sugar, cocoa and 1/2 cup milk to make paste. Add remaining milk, oleo and vanilla. Cook until thick. Pour into unbaked pie shell. Top with meringue.
Remove crusts from bread and flatten bread with rolling pin. Place cheese slice at the edge of bread and roll up. Brush with melted butter and place in oven until toasted. Serve warm.
Combine broccoli, sunflower seeds, raisins, bacon and onions in a large bowl. Mix together remaining ingredients and toss with broccoli mixture. Chill until serving time. Serves 6-8.
Stir tomatoes, celery, onions and chilies until well mixed. Add tomato sauce until the right consistency. Add Tabasco to taste.
Brown ground beef. Place in casserole dish. Dump mushroom soup in. Cover and fill dish with Tater Tots. Bake in oven at 350° for 30 minutes or until Tater Tots are done.
Mix first 4 ingredients. Mix together last 3 and toss over the first mix. If you wish you can leave out the celery and add more apples.
Cream butter, shortening and sugar until light and fluffy. Add eggs which have been beaten until lemon colored.
Crumble cornbread and light bread. Add onion, sage, pepper, salt, poultry seasoning and onion soup mix. Stir in eggs, celery soup, chicken soup and enough broth to make a moist dressing. Place in baking dish. Bake at 400° for 30 minutes.
In medium skillet over medium -high heat, cook sausage and pepper until sausage is browned, stirring to separate meat. Drain off fat. Add soup. Reduce heat to low and heat through. Divide meat mixture among rolls. Serve.
Grease 1 (9-inch) spring-form pan. Dust with graham cracker crumbs. Sieve cottage cheese into large mixing bowl. Add cream cheese; beat with high speed of electric mixer until well blended. Beating at high speed, blend in sugar and then eggs. Reduce speed to low; add cornstarch, lemon juice and vanilla. Beat until blended. Add melted oleo and sour cream. Blend well on low speed.
Blend all together. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Preheat oven to 400°. Melt	butter	in 10 x 15-inch jelly roll pan.	Cool slightly.	Meanwhile, mix Bisquick and corn only until mixed. Do not beat.	Pat dough onto a floured board into a rectangle about 1/2-inch thick. Cut into fingers about 1 x 3-inch. Put each biscuit into the pan, turning so that each finger is	coated with the melted butter.	Bake in 400° oven 15 to	20 minutes or until	golden. These easy biscuits are crisp and delicious.
Cream together sugar, eggs and oil. Put in rest of ingredients. Bake in tube pan or oblong pan at 350° for 40 minutes.
Cook first 4 ingredients together until boiling, then add remaining ingredients. Drop by teaspoons on waxed paper.
Lightly spoon flour into measuring cup, level off. In medium bowl, combine flour, cornmeal, baking powder, sugar and salt. In large bowl, combine eggs, milk, oil and cream-style corn. Blend in dry ingredients stirring just until moistened. Stir in whole kernel corn. In deep fat fryer or heavy saucepan, drop batter by tablespoonfuls and fry in 2 to 3 inches of hot fat (365°) for 2 to 3 minutes on each side or until golden brown. Drain on paper towel. Serve warm. Makes 28 fritters.
Heat oven to 425°. Cook raisins and water, covered, until tender (about 5 minutes). Stir in mixture of sugar, sweeteners and flour. Cook over low heat, stirring constantly until boiling. Boil 1 minute. Pour hot filling in pastry lined pan. Bake 30 to 40 minutes.
Heat oven to 400°. Grease 10-inch pie pan. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted between center comes out clean, 35 to 40 minutes. Cool 5 minutes.
Combine dry ingredients. Combine shortening, milk and eggs. Add to flour and cornmeal. Pour into greased 9 x 13-inch glass dish. Bake 25 to 30 minutes at 450°.
Put in 9 x 13-inch pan with cover, all ingredients plus salt and pepper. Bake at 375° about 1 hour. Stir a couple of times. Add more oleo if larger head.
Cook macaroni and cheese as directed. Add one can tuna or you can use 1 cup cooked chicken or ham or even a can of salmon. Add mushroom soup. Bake in moderate oven at 350° for 25 minutes.
Heat milk almost to boiling.	Mix in the sugar, salt, vanilla and eggs.	Pour into pastry shell and sprinkle with nutmeg. Bake at 475° for 5 minutes, then 425° for 15 minutes or until done.
In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla.
Boil oleo, water and cocoa (until oleo melts). Cool 5 minutes. Sift and add flour, baking soda, salt and sugar. Add eggs and sour cream. Pour into greased 11 x 15-inch pan. Bake for 20 minutes at 350°.
About 2 hours before serving or up to 1 week ahead, lightly grease large cookie sheet and set aside. In heavy 2-quart saucepan, over medium heat, beat sugar, corn syrup and heavy cream to boiling, stirring constantly, until sugar is dissolved. Stir in peanuts.
Grease a 10 3/4 x 7 x 1 1/2-inch pan. Add liquids to dry ingredients; blend in corn. Add cheese. Sprinkle cheese on top and add chili powder, also. Bake at 425° for 25 minutes. Makes 6 servings.
Mix dry ingredients; make a well and add wet ingredients. Stir just until lumpy. Put in a 10-inch pie pan.
Mix first four ingredients and set aside, then combine strawberries and rhubarb with flour mixture. Be certain it mixes well and let stand for about 20 minutes. When ready, pour filling into 9-inch pastry shell. Dot it with 1 tablespoon of butter or margarine. Cover with pie crust and bake at 400° for 40 to 45 minutes.
Chop cucumbers and peppers very fine; separate. Add all ingredients together; mix well. Cook for 20 minutes. Put into pint jars. This is good on hot dogs and potato salad. I put it in deviled eggs.
Mix corn meal, flour, salt and soda; add buttermilk, oil, eggs and corn. Beat and mix well. Stir in jalapenos, green pepper and onions. Grease 9 x 14-inch baking dish with bacon drippings; heat well. Pour in half of batter; sprinkle with half of cheese and repeat. Bake at 375° for 35 minutes or until done.
Cream margarine and brown sugar until light and fluffy. Add beaten egg and flavorings; mix well. Combine flour and next 5 ingredients, mixing well. Add to creamed mixture alternately with apple juice (beginning and ending with flour) and mix well after each addition. Drop by rounded teaspoonfuls 2-inches apart on cookie sheets sprayed with Pam or vegetable cooking spray. Press a raisin in center of each cookie. Bake at 325° for 15 to 20 minutes. Cool slightly on cookie sheets before removing. Makes 56 cookies.
Cook noodles and drain. Cook broccoli. Follow directions on package. While noodles are cooking, heat milk and herb mix and butter. While butter is melting, place chicken in greased baking dish. Add all ingredients. Mix together. Top with Mozzarella cheese. Bake at 325° for 30 minutes.
Butter a 9 x 13-inch baking dish. Spread ingredients in layers in order given in dish. Bake at 350° for 40 to 50 minutes, until it tests done and is brown on top. If the berries are frozen when put in baking dish, the baking time will be increased.
Remove all hard green outer shell of watermelon rind, leaving only the white rind. Dice white rind to make 12 cups. Combine salt, water and diced rind in large pan. Soak for 1/2 hour. Drain the rind and rinse with water several times. Place rind in large kettle. Cover with water. Cook over medium heat until tender, making sure rind is always covered with water. When rind is tender, add vinegar, sugar, nutmeg, ginger, cloves and cinnamon to rind and water. Cook again until rind is transparent again. Make sure rind is always covered with water. When rind has cooled, place in jars and refrigerate. Serve cold.
In a bowl mix all ingredients except carrots. Drain cooked carrots and pour into mixture. Refrigerate 24 hours.
Butter baking dish. Layer squash, tomatoes, pepper and onions (sliced thin). Dot with butter, salt and pepper. Top with slices of cheese. Continue to top of dish, ending with cheese. Cover and bake at 350° for about 1 hour or until fork-tender.
Cut a slit down the length of the frankfurter. Fill slit with 1/2 a slice of cheese. Starting with the wide end, roll frankfurter in crescent roll. Place on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
In a heavy 4-quart pan, combine sugar, syrup and water. Boil rapidly over high heat until it spins a thread. Add pecans. Continue cooking until it turns a light brown. Remove from heat. Add oleo and vanilla. Stir. Add soda. Stir. While it is still bubbling, pour out on 2 greased cookie sheets as thinly as possible. Let cool.
Saute onion in butter in small, flat (stove top-proof) casserole dish. Add tuna, breaking up meat and mixing with onions. Add cooked noodles. Mix. Add soup and mix well. Add milk to moisten. (You don't want to see liquid in bottom of dish.) Mix well. Add 1/4 cup Parmesan cheese; mix well. Sprinkle 2 tablespoons Parmesan cheese over top of mixture. Dot with butter. Bake in 350° oven 30 to 40 minutes until bubbly. Recipe may be doubled.
Mix together sugar, shortening (Crisco) and sweet potatoes. Add sweet potato mixture and cut in with a pastry blender. Turn onto a floured surface. Knead lightly. Roll with rolling pin a 1/2-inch thickness. Cut out with a biscuit cutter. Put on a baking sheet. Bake in 425° oven for 15 minutes or a little longer. Check when done. Biscuits will be lightly brown. Remove from baking as soon as possible.
Brown meat and onion until almost done. Drain fat; add rest of the ingredients and simmer 20 to 30 minutes.
Pour half of cinnamon mixture over batter in pan. Pour rest of batter over mixture. Add rest of cinnamon mixture.
Dissolve jello in boiling water. Add pineapple juice, vinegar and salt. Chill and when slightly thickened, add pineapple, celery and nuts. Chill.
Melt butter in frypan. Add chops. Add onions and celery; cook until onions turn clear. Add diced bread, salt, pepper and poultry seasoning. Arrange chops in baking dish. Cover with mushroom soup. Bake at 325° for 2 hours.
Melt butter, cook and stir onions and celery in butter until onions are tender. Stir in chicken broth. Heat to boiling. Reduce heat. Simmer until celery is tender, about 5 minutes. Stir in watercress and potato flakes. Heat just until watercress is wilted, about 2 minutes. Remove from heat; cool slightly. Pour watercress mixture in blender and blend until smooth. Stir in pepper and cream. Heat until boiling. Serve hot or cold.
Bring water to a boil. Add all ingredients; simmer for 5 or 10 minutes. Drink 1 cup 4 times a day.
Combine egg, sour cream, milk, 2 tablespoons Parmesan cheese, onion, salt and pepper; mix well. Stir in Monterey Jack cheese. Cook spinach according to package directions; drain. Add spinach and cooked spaghetti (or noodles); mix well. Put into a greased 8 x 8 x 2-inch glass baking dish. Sprinkle with remaining Parmesan cheese. Bake about 30 minutes at 350° or until top is browned.
Cream shortening and sugar, then add eggs, vanilla, then baking soda and baking powder, then sour cream alternately with flour.
Skin, half and bone chicken breasts. Pound lightly with a meat mallet, forming a rectangle, about 1/8-inch thick. Repeat with remaining chicken. Place a ham slice and a cheese slice on each cutlet, trimming to fit within 1/4-inch of edges. Top with some chopped tomato; sprinkle lightly with sage. Fold in sides; roll up jelly roll style, pressing to seal. Combine crumbs, cheese and parsley. Dip chicken in butter, then roll in crumbs. Bake in a shallow baking pan in 350° oven for 40 to 45 minutes. Remove to a serving platter. Stir mixture remaining in pan until smooth; spoon over chicken. Serves 6.
Cream shortening and sugars. Add egg, water and vanilla. Beat until light and fluffy. Add sifted dry ingredients. Add oats, nuts, raisins or chocolate chips. Drop onto greased cookie sheet. Bake at 350° for 12 to 14 minutes.
Drain cherries well. Mix butter, coconut, sugar and vanilla together. Wrap around cherries, then roll into graham cracker crumbs.
Cream shortening and sugars. Mix in eggs and vanilla. Stir together flour, salt, soda and spices. Fold into creamed mixture. Stir in oats. Drop dough by rounded teaspoonful onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 4 dozen.
Put in a large pan of cold water 1 smoked picnic ham shoulder. Wash cabbage, chopped in fourths. Put in the pan. Put clean potatoes that are cut in halves in, then carrots cut in halves and onions cut in fourths. Boil this for 2 hours. Serve with homemade bread and a slice of pie.
Mix together pretzels, margarine and 3 tablespoons sugar. Pat into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool. Combine cream cheese, 1 cup sugar and frozen whipped topping; spread over pretzel crust. Dissolve gelatin in the boiling water; stir in strawberries. Cool until mixture begins to congeal. Spoon over cream cheese mixture. Refrigerate overnight. Cut into squares.
Mix cake mix, melted margarine and egg together; press into a long cake pan. Beat cream cheese, eggs and powdered sugar together; pour over cake mixture. Bake about 35 minutes at 350°.
In a 2-quart glass measure, cook margarine on High for 1 1/2 to 2 minutes, until melted. Stir in apricots and sugar, then egg. Cook 5 minutes. Stir in cereal and pecans.
In a large mixer bowl, beat sweetened condensed milk, pudding mix and water. Chill 5 minutes. Fold in whipped cream. Spoon into serving dishes. Chill and garnish as desired. Makes 8 to 10 servings.
Rinse the tomatoes and pat dry. Slice crosswise into 1/2-inch thick slices. Brush slices with oil and sprinkle with salt and pepper. On an open grill over medium coals, grill tomatoes for approximately 4 minutes or until lightly grill marked and tender.
Beat eggs, sour cream, sugar, vanilla, salt and nutmeg together. Blend well. Add raisins. Pour into	pie shell; bake below oven center at 375° for 40 minutes or until done (just until set). Cool and top with sour cream (spoonful to a serving), if desired.
Mix cookie mix by directions on box and pat out in well-greased pizza pan. Bake and cool.
Brown hamburger and drain. Fry bacon crisp and drain. Put all in crock-pot and cook slow about 2 hours.
In 3-quart saucepan, over medium heat, heat cranberries, sugar and one cup of water to boiling. Stir frequently. Reduce heat to low and simmer 15 minutes. Remove from heat and add remaining ingredients. Cover and refrigerate. Yields 7 cups.
Blend 1/3 cup sugar with cornstarch and crushed pineapple (with juices). Cook, stirring constantly, until mixture is thick and clear. Cool.
Melt over medium heat first 4 ingredients. Remove from heat. Add powdered sugar; beat with mixer until smooth. Stir in 1 1/2 cups pecans and the vanilla. Pour into greased 13 x 9-inch pan. Cover and refrigerate until firm. Cut into squares.
Coat chicken with combined flour and seasoning. Brown on all sides in hot Crisco. Reduce heat and cook uncovered for about 45 minutes, until chicken is tender.
Place chickpeas in 4 cups of water; cover and boil for two minutes. Remove from heat and let stand for one hour. Add sausage, ham, bacon, onions, salt and 4 more cups water. Cover and heat to boiling. Reduce heat and simmer for 1 1/2 hours or until chickpeas are tender. Add potatoes and simmer 20 minutes. Add cabbage and simmer 10 minutes more. Makes about eight servings.
Mix soup, sour cream and mustard. In medium bowl, combine 1/2 of soup mixture, rice, onion, eggs and flour. Mix well and place 2 tablespoons mixture on each slice of ham. Roll up and place, seam side down, in baking dish. (I use Pam first.) Top with remaining soup mixture and sprinkle with buttered bread crumbs.
Boil pork until meat shreds off bone (several hours). Place flour in large frypan and brown. Remove from heat and let cool approximately 20 minutes. Add chili powder. Mix in chili sauce and garlic. Mix until smooth. Add water and salt and simmer 5 minutes over low heat. Add shredded meat and simmer 10 minutes.
Chill pie shell. Blend eggs, sugar, salt and vanilla. Gradually stir in milk. Sprinkle with nutmeg. Bake 25 to 30 minutes in a 400° oven.
Drain pineapple slices, reserving juice. Chop pineapple and set aside. Saute peppers and onion in 1 tablespoon melted butter, in a saucepan, until tender. Add orange juice and bring to a boil. Add rice, remaining 3 tablespoons butter, chopped pineapple, salt and curry powder. Remove from heat. Cover and let stand 10 minutes, stirring once. Garnish with red and green pepper strips. Makes 6 servings.
Combine all ingredients. Shape into a loaf. Bake at 350° for 50 minutes. Yields 4 servings.
Combine soup, milk and curry powder. Let this come to a boil and then add the sliced eggs. Simmer 2 to 3 minutes. Serve over noodles.
Add ingredients except evaporated milk into a crock-pot. Cover and cook on high for 3 to 4 hours or on low for 10 to 12 hours. During the last hour, stir in the evaporated milk. Makes 6 servings.
Mix juices and water. Add ginger ale just before serving. Serves 12 to 16.
Preheat oven to 425°. Combine flour, 2 tablespoons sugar, baking powder, baking soda and salt in a small bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse cornmeal. Stir milk into flour mixture, mixing until a soft dough forms. Knead briefly until dough forms a ball. Divide dough in half. Pat dough halves into 2 greased 8-inch layer cake pans. Bake for 10 to 12 minutes or until a cake tester inserted in center comes out clean. Cool on rack.
Heat oven to 375°. Prepare pastry. Beat sugar, margarine, corn syrup, salt and eggs with hand beater in medium bowl. Stir in pecans. Pour into pastry-lined pie plate. Bake 40 to 50 minutes or until set. Yields 8 servings, 515 calories per serving.
Combine the first 3 ingredients. Beat egg whites in large mixing bowl until soft mounds form. Gradually add 3/4 cup sugar. Continue beating until very stiff, straight peaks form. Combine egg yolks, vanilla and 3/4 cup sugar in small mixing bowl. Beat until thick and lemon-colored. Stir in dry ingredients. Fold batter gently but thoroughly into egg whites using wire whip or rubber spatula. Fold in walnuts. Turn into ungreased 10-inch tube pan. Bake at 350° for 55 to 65 minutes. Invert immediately. Cool completely before removing from pan. Frost with a vanilla glaze, sprinkle with confectioners sugar or serve with whipped cream.
Beat eggs until thick and lemon colored. Add the rest of the ingredients. Mix well and pour in unbaked pie shell. Bake at 350° for 45 minutes to 1 hour.
Mix first 3 ingredients together. Add water and blend thoroughly. Can be used to remove grease and other stains from floors, painted surfaces and most appliances.
Drain pineapple and add enough water to make 1 cup. Bring to a boil and pour on gelatin. Add 1 cup of water and salt. Refrigerate until solid. Beat until stiff. Add whipped cream and mix thoroughly. Add cabbage and pineapple. Mix well. Let stand overnight before serving.
In a saucepan stir together sugar, cocoa, cornstarch and milk. Cook and stir constantly until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in vanilla. Serve warm or cold over any dessert. Can be refrigerated, covered, for a week.
Grease and flour Bundt pan. Blend all ingredients well. Pour in pan and bake at 325° for about 45 minutes or until done.
Blend ingredients at medium speed for 4 minutes. Stir in chips. Bake at 350° for 1 hour. Cool 15 minutes before removing from pans.
Cream brown sugar and margarine. Add eggs; cream again. Add peanut butter, vanilla, baking soda and salt. Mix and add flour. After dropping on cookie sheet, press flat with a fork. Bake at 375° for 8 to 10 minutes.
Sift together all dry ingredients. Cream butter and sugar. Add eggs, one at a time. Mix in flavoring. Add dry ingredients. Fold in fruit and nuts. Bake in tube pan at 325° or less for about 4 hours or until a toothpick comes out clean. This is very good.
Wash fresh cranberries and pick out any soft ones. Put through a food chopper or processor. Put sugar over them and a little orange juice. Let sit awhile.
Preheat oven to 200°. Line baking sheet with paper towels, two layers is best. Wash, peel and coarsely grate potatoes and onion. Stir in egg, flour, salt and pepper. Heat 1/2 inch oil in large skillet over moderately high heat. Drop heaping tablespoons of potato mixture into oil. Flatten slightly with spatula and fry about 4 minutes, until edges are crispy. Turn and cook about 1 minute more. Remove to baking sheet and keep warm in oven. Repeat until all mixture is used. Dollop on sour cream and pass applesauce.
In one bowl, mix egg white and water. Beat slightly with fork to mix well. Pour 4 cups pecans into this mixture and mix until it is all soaked onto pecans.
Combine lemon, orange and cranberry juices and sugar. Stir until sugar is dissolved; add sparkling water. Pour into an ice filled pitcher or punch bowl. Garnish with fruit slices.
Mix ingredients together and store in container. For serving 1, mix 2 to 3 teaspoons to 1 cup hot water; or mix 2 cups for 1 gallon. Enjoy!
In a mixing bowl, beat pudding and milk together with mixer until thick (about 2 minutes). By hand, gently fold in Cool Whip. Place one layer of crackers in a 9 x 13-inch pan. (Leave crackers whole.) Spread half of the pudding mixture on crackers. Repeat layers. Finish with another layer of crackers. Top with frosting.
Make dressing of sour cream, Ranch dressing,	mustard and garlic; shake well and pour over vegetables.
Brown hamburger; drain. Add salt, pepper and Worcestershire sauce as desired. In a very large bowl, layer the following: lettuce, tomatoes, kidney beans, shredded cheese and hamburger. Add Doritos chips and toss. Now, add the Wish-Bone dressing. Serves 4 to 6.
Cook sugar, cinnamon, vanilla, water and butter until mixture spins a thread. Pour in nuts; stir quickly. Turn out onto waxed paper.