HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle meat with salt, pepper and garlic. Coat with flour. Brown all sides in butter or oil in frying pan. In a casserole dish, mix soup and wine until blended. Stir in bay leaf, rosemary, basil, crushed garlic and onion slices. Add browned shanks and baste thoroughly. Cook in covered casserole at 350° for 2 hours. Turn and baste after the first hour. Serve with "Near East" long grain and wild rice. Meat will be very tender and can easily be removed from the bones. Serves 2 with leftovers.
Heat oven to 350°. Beat together butter and sugar until creamy. Add combined flour, soda, cinnamon and salt. Mix well. Stir in oats, walnuts and currants; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
Mix dry ingredients together. Add wet ingredients, then raisins and oats; mix well. Preheat oven to 375°. Line cookie sheets with foil and drop cookie dough on by teaspoonful onto the ungreased foil. Bake 10 to 12 minutes. Let cool slightly. Peel off foil. Enjoy!
Combine ingredients and mix with a spoon. Pour into lightly greased baking dish and bake at 300° for 45 minutes. Serve topped with whipped topping or vanilla ice cream.
Heat oven to 375°. Stir together brown sugar, butter, vanilla and eggs in large bowl. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until center is slightly firm. Cool 3 minutes. Remove from cookie sheet. Makes about 6 dozen cookies.
Mix ingredients together. Pour into two 9-inch greased and floured round cake pans. Bake at 350° for 30 to 35 minutes. Let cool in pans for 10 or 15 minutes.
Melt oleo. Add graham crackers, peanut butter and sugar. Mix with hands. Pat into a 9 x 13-inch pan. Smooth with spoon. Melt chocolate chips and spread onto top. Let cool and cut.
Cut raw broccoli into bite size pieces. Add chopped onion. Break cooked bacon into small pieces, add raisins.
Preheat oven to 375°. In large bowl, mix by hand the sweetened condensed milk and peanut butter until smooth. Add Bisquick mix and vanilla. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheet. Bake about 8 minutes. Pick on up and see if its done on the bottom. Place candy kiss in the middle. Put back in the oven for 1 minute.
Bake chicken, celery and onion in foil. Cool, then cut in bite size pieces. (Use celery and onion, not the liquid.) Boil or microwave broccoli just long enough to break apart (no longer than 3 minutes). Mix together soup, mayonnaise, pepper and lemon juice thoroughly.
Beat eggs and margarine together. Add flour, sugar, baking soda and 1/4 teaspoon cinnamon; mix with hands.
Cut fish in cubes. Cook celery, pepper, onion and garlic in fat until tender. Add fish cubes and cook 10 minutes. Dissolve beef cubes in hot water. Add bouillon, tomatoes, tomato soup, okra and seasoning. Simmer for 30 minutes or until fish flakes. Serve over rice.
Saute onion, green pepper, celery and garlic in oil; cook until onions are limp. Add catsup, tomatoes, vinegar, brown sugar and chili powder. Stir in basil, oregano, cinnamon and salt. Partially cook meat in roasting pan with 1 cup of water at 325° for about 2 hours. Drain juices and save for future gravy if desired. Spoon sauce over meat and continue to bake for 1 to 2 hours until meat is tender. For more taste, omit baking with water and use sauce from start; cook about 2 hours, cover loosely and refrigerate overnight. (Not in a cast iron pan). Finish cooking 2nd day. Serve with rolls for sandwiches or use it as the main entree.
Mix all ingredients with just enough mayonnaise to hold together. Place mixture by spoonfuls on Pepperidge Farm rye squares. Place on cookie sheet and broil until cheese melts.
Cream together the butter, sugar and brown sugar. Add the eggs and vanilla. Mix together the flour, oatmeal, salt, baking powder and baking soda.
Combine soup and water. Add 1 cup noodles, the tuna, celery, cashews, onion and pepper; toss lightly. Place in ungreased 10 x 6 x 1 1/2-inch baking dish. Sprinkle remaining noodles on top. Bake in moderate 375° oven for 15 minutes or until thoroughly heated. Garnish with drained mandarin orange sections. Makes 4 or 5 servings. If doubling the recipe, bake in 9 x 12-inch dish for 25 minutes.
Brown ground beef in olive oil. Add onion and garlic.	Add tomatoes and beef broth. Simmer until liquid is reduced a bit. Add salt and pepper to taste. Add kidney beans and chopped thyme, basil and rosemary. Simmer to reduce liquids again.
Mix and press into sheet cake the graham cracker crumbs and oleo. With spoon, mix cream cheese, powdered sugar and vanilla until creamy. Add pineapple, bananas and Cool Whip. Mix well. Pour into graham crust. Drizzle chocolate syrup over top and add cherries. Let set in refrigerator overnight.
Saute onion in butter. Add cooked broccoli, soup, cheese and rice. Pour in casserole dish. Bake at 350° for about 30 minutes.
Combine sugar, milk, cocoa and oleo in pan and bring to a full boil for 1 minute. Remove from heat and add oats, nuts, vanilla and peanut butter. Drop by spoonfuls on wax paper. Let stand 1/2 hour before eating.
Mix cereal, peanuts and cranberries. Mix sugar and cinnamon and pour over cereal mixture. Then pour margarine over mixture and stir well. Bake at 250 degrees until crisp.
Saute tomatoes, peppers, onions and mushrooms in a little oil. Broil eggplant slices. Brush with the 2 tablespoons olive oil, 5 minutes to a side. Arrange in a 9-inch pie plate overlapping slices to form a crust. Combine vegetables and place on top. Sprinkle with oregano and garlic powder. Combine cheeses. Sprinkle on top. Place Parmesan on top of that. Bake until cheese is melted at 350° for 25 minutes. Makes 2 to 4 servings.
Line bottom of casserole dish with chips. Spread chicken over them. Mix all other ingredients (except cheese) in a separate bowl and pour over chicken. Top with grated cheese. Bake at 350° for 1 hour.
Scald milk. Add 1/2 cup sugar and butter. Cool to lukewarm. Dissolve yeast and remaining sugar in small amount of warm water. Beat eggs. Add yeast and eggs in milk mixture. Stir in flour.
Drain cherries. Add sprinkle of flour to cherries. Mix all ingredients together, adding flour last. Bake at 350° for 35 to 40 minutes. Serve with milk poured over top.
Preheat oven to 375°. Sprinkle fillets with salt and pepper, then with flour. Heat oil in large ovenproof skillet over high heat. Add salmon, skin side up, and cook 2 minutes. Turn fish over. Add garlic, chopped tomatoes, clam juice, vinegar and wine. Bring to boil. Transfer skillet to oven and roast 5 to 10 minutes until fish is opaque throughout. Transfer salmon to plates. Keep warm. Continue cooking tomato mixture on stove over high heat until thickened, 7 to 8 minutes. Stir in basil. Spoon sauce over fillets. Makes 4 servings. Contains 14 grams fat per serving.
In skillet, heat oil and brown steak; drain. Add soup and garlic powder with water. Simmer, covered, stirring occasionally, for 20 minutes. Add zucchini and onion; simmer, covered, 10 minutes or until zucchini is crisp and tender. Serve over rice.
Pound chicken breasts to about 1/2-inch thick, using a meat mallet or the edge of a saucer. Coat flattened chicken breasts with flour, seasoned with salt and pepper to taste. Melt butter or margarine in a large skillet over medium-high heat. Add chicken breasts and brown quickly on both sides. Add lemon juice and chicken broth and bring to a boil, gently stirring the bottom of the pan to incorporate browned bits.
Grease bottom of long baking dish or 9 x 13-inch baking pan. Pour in one large can crushed pineapple, drained.	Pour over that one can cherry or blueberry pie filling. Sprinkle over that one box white cake mix, dry. Cut 1 1/2 sticks butter or	margarine into little pats all over the top. Bake at 350° for 50 to 55 minutes.
Heat milk with butter over medium heat until butter is totally melted. In separate bowl, beat eggs. Add sugar. Gradually add in mixture of flour, baking powder and salt. Add heated milk and butter to mixture. Add vanilla. Pour into greased and floured tube pan. Bake at 350° for approximately 50 minutes until golden brown.
Melt candy bars and one stick of butter. Add and mix in remaining ingredients. Bake at 350° for 1 1/2 hours.
Brown sausage in oil over medium heat for 10 minutes. Add onions, mushrooms and tomatoes. Season with salt and pepper. Cook, uncovered, over low heat for 30 minutes, stirring occasionally.
Roll chicken in flour. Brown in butter. Remove chicken, reserving 2 tablespoons drippings to stir in soup, seasonings and water. Cook and stir to a boil. Spread Minute rice in 3-quart shallow baking dish. Pour all but 1 cup soup mixture over rice. Stir to moisten. Top with chicken and rest of soup mixture. Bake, covered at 350° for 1 hour.
Preheat oven to 350°. Melt the margarine in a small pan. Remove from heat. Peel the dry skin off the garlic. Mash the cloves through a garlic press into the margarine. Add the Italian seasoning and oregano. Slice the bread lengthwise and brush each half with the margarine mixture. Sprinkle the cheese on top. Put the bread on a cookie sheet butter side up. Bake for 10 minutes.
Cream butter in large bowl with electric mixer. Add sugar and beat until light and fluffy. Add vanilla. In a separate bowl, mix flour and salt. Sift in the flour and salt mixture. Add nuts. Form into balls about the size of a quarter. Place on lightly greased baking sheet. Bake at 300° for 25 to 30 minutes, watching carefully to avoid overbaking.
Cook macaroni according to package directions. Drain tuna and mix with cream of mushroom soup. Stir in cooked macaroni and salt and pepper. Turn into buttered casserole dish. Bake at 350 degrees for 45 minutes. Remove from oven and add cheese to cover top of casserole. Cook 10-15 minutes longer or until cheese is melted and bubbly.
Combine all ingredients. Roll chicken in tomato juice mix. Place, skin side down, in baking pan. Bake at 350° for 1 hour. Turn chicken and pour remaining tomato juice over it. Continue baking for 1/2 hour.
Put layer of potatoes in buttered 3-quart casserole, then layer on onions, seasoning, then hamburg and seasoning. Repeat layering until all hamburg is used. Finish with hamburg on top. Pour sugar and tomatoes over mixture. Cover and cook one hour in 350° oven. Remove cover and cook 1/2 hour longer.
Cook rice; use package directions. In large skillet, saute onion and garlic in oil until tender. Add zucchini, green onion, pepper, oregano and salt. Cook until crisp and tender, about 5 minutes. Add tomatoes and beans; cover and heat through. Serve on hot rice and sprinkle with cheese. Serves 7.
Mix flour, chopped nuts and margarine. Press in 9 x 13-inch cake pan. Bake 15 minuets at 375°. Cool.
In a large pot, saute chopped onion. When onion is transparent, add garlic. Add chopped tomatoes and cover. Bring to simmer. Add chopped carrots. Add lima beans, Shoepeg corn, yellow Niblets corn, salt and pepper to taste. Brown 1 1/2 pounds ground chuck. Add to pot. Add catsup, Worcestershire sauce, splat of hot sauce, 1 tablespoon basil and 1/4 cup alphabet macaroni. Simmer for 1 hour. Taste for salt.
Cook chicken; debone and save 1 cup of broth. Mix together the stuffing mix, 1 cup broth and margarine. Put half in bottom of a 9 x 12-inch pan. Mix together the chicken, celery, onion, mayonnaise, eggs, milk and salt and pour over dressing. Top with remaining half of dressing. Spread can of soup on top. Bake 45 minutes at 325° or 350°.
In a mixing bowl, combine sugar, pumpkin, oil, water and eggs; beat well. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 to 70 minutes. Cool 10 minutes in pan before removing to a wire rack.
Combine spinach (drained), soup, cheese and onion. Place in casserole dish. Mix butter and stuffing. Sprinkle over top. Bake at 350° for 1 hour.
Bake cake mix according to package directions. Bake two layers and split or 4 small layers. Mix sugar, sour cream and coconut well. Reserve 1 cup. Stack cake with mixture. Mix reserved 1 cup mixture with Cool Whip. Frost top and sides of cake. Store in refrigerator.
Preheat oven to 425°. Stir corn, sugar, buttermilk, oil, cheese, pepper and onion. Beat eggs with fork; add to mixture. Add corn meal, red pepper, stir. Pour into well-greased pan. Bake until done.
Cut chicken into bite size pieces. Place oil in average size skillet. When hot, add chicken and stir-fry until partially cooked (5 minutes). Add onion, celery, frozen peas and soy sauce. Stir-fry until onions are tender but not limp. Add sesame seed. Serve over rice.
Combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon of the vanilla and 1 egg; pour into pie shell. Sprinkle with pecans. Combine remaining eggs, sugar, vanilla and syrup; pour over pecans. Bake at 375° for 35 to 40 minutes until center is firm. Makes 6 to 8 servings. Contains 745 calories for each of 6 servings; 560 calories for each of 8 servings; 445 calories for each of 10 servings.
Slice garlic thin. Combine with potatoes, oil and parsley. Place in a single layer in a flat pan, preferably enameled cast iron. Sprinkle with fresh ground pepper. Bake in 375° oven for 45 minutes.
Mix the first 4 ingredients and pat in an 11 x 7-inch coffee cake pan. Slice apples and arrange in pan. With fork, mix remaining ingredients and spread on top of apples. Bake 45 to 50 minutes in a 350° oven.
Beat all ingredients except vanilla over double boiler until fluffy and it holds its shape, approximately 3 to 4 minutes. Add vanilla and put on cake. It takes only 3 to 4 minutes to make, is delicious and looks pretty on a cake.
Mix all ingredients together, except last three. Then mix flour, zucchini and walnuts into mixture. Pour into greased loaf pan. Bake 60 minutes or until wooden pick comes out clean. Bake in preheated 325° oven.
Allow cheese to soften at room temperature. Blend in parsley, onion, celery and hot pepper sauce.
Chop pepper finely and stir in honey and black pepper. Rub this mixture over chicken breasts and roast them about 15 minutes at 450°. Finish off in broiler, if not browned. Can be served with rice or whatever you desire.
Line pastry shell with pecans. Beat eggs well. Add corn syrup, sugar, salt and butter; mix. Pour over nuts. Bake at 425° for 10 minutes. Reduce to 350° for an additional 40 minutes. Cool and serve with whipped cream.
Spread deviled ham in unbaked 9-inch pie shell. Sprinkle on grated Swiss cheese and chopped onion. Beat eggs, then beat in light cream, salt and nutmeg. Pour mixture into pie shell. Sprinkle with paprika. Bake 15 minutes at 425°. Reduce heat to 300° and bake 30 minutes longer or until done.
Mix all. Pour in graham cracker crust. Chill. Great on a hot day!
With serrated knife, cut hollow into bread 1/2-inch away from sides and bottom; remove from loaf. Cut piece which has been removed from loaf into strips, 1 to 1 1/2-inch wide strips. Mix oil and garlic. Brush inside of shell and bread slices. Place cut up cheese in bread shell. Place filled shell and slices in a single layer on a 10 x 15-inch pan. Bake for 10 minutes at 350°. Remove bread slices. Cook filled shell 10 minutes more and serve with grapes. Serves 10 to 12 people.
Core apples; cut into eighths. Combine apples and cider in medium saucepan. Cook covered over medium heat until apples are soft, about 20 minutes. Press apples through a food mill; discard skin. Stir in sugar, candied ginger and ground ginger. Serve warm with ice cream or refrigerate until cold and serve as a snack.
Combine the sugar, salt, butter and milk. Over low heat, bring to a boil and boil 6 minutes. In a large bowl, combine the semi-sweet, German sweet chocolate and add the Marshmallow Creme and nut meats. Pour the boiling mixture over the ingredients in the bowl. Beat until the chocolate is completely melted. Then pour into a greased pan. Let stand several hours before cutting. Store in a tin box tightly covered or freezes well.
Beat milk, eggs, margarine, Splenda and vanilla in a large bowl with electric mixer for 30 seconds. Add mashed bananas and beat 1 minute. Add flour mixture. Mix with spoon until just blended. Put into greased or sprayed muffin tins or nonstick muffin pans. Bake at 350° approximately 20 to 25 minutes.
In a large skillet, heat the olive oil and saute the chicken until light brown. Add the onion, garlic and peppers. Saute, but do not brown. Push sauteed vegetables aside. Add salt as desired. Add uncooked rice and stir among the chickens. Add the chicken broth, tomato sauce, wine and peas and bring to a boil. Remove from heat. Cover and place in a hot oven at 400°. Bake until dry. Serves 10 to 12.
In large bowl, combine first 4 ingredients; blend well. Stir in flour, cherries and pecans. If desired, chill dough for easier handling. Divide dough into thirds on 3 sheets of waxed paper; shape each third into roll 1 1/2 inches in diameter. Wrap; refrigerate until firm, about 3 hours. Heat oven to 325°. Cut dough into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheet. Bake for 15 minutes or until edges are lightly browned. Remove immediately.
Bake cake in 9 x 13-inch pan by directions on cake box. After baking cake punch holes in top of cake. Drain pineapple over the cake. Then put icing on top of cake, topping with pineapple. Put in refrigerator at least 1 hour before serving.
In large bowl, mix 2 cups flour, sugar, salt and yeast. In saucepan, combine water and oil; heat until warm, 120° to 130°. Add warm liquid to flour mixture. Blend on low speed until moistened. Blend approximately 3 minutes on medium speed. Stir in by hand approximately 3 cups flour until dough pulls away from bowl. Knead in flour (about 1 cup) until smooth and elastic, about 5 minutes. Place in greased bowl; cover with plastic wrap and towel. Place bowl in warm oven (80° to 85°) for 50 to 60 minutes or until 2 times larger. (Hint: To heat oven to proper temperature, turn oven to 400° for 1 minute, turn off and place covered bowl inside for 60 minutes.) Remove dough from oven and punch dough down to remove air bubbles. Cut in half and shape into 2 loaves. Place in 2 greased 8 x 4 or 9 x 5-inch pans and cover with towel. Place in warm oven (same as before) for 30 to 35 minutes or until 1 inch above pan. Remove towel; turn oven to 350°. Bake for 40 to 45 minutes. Bread should sound hollow when tapped.
Arrange chicken in buttered 9 x 13-inch baking dish. Combine peach juice with soy sauce. Pour over chicken and bake for 30 minutes at 350°. Turn chicken and bake 30 minutes or until tender. Baste chicken frequently. Serve peaches with chicken.
Place chocolate chips, oleo and Marshmallow Creme in a large bowl. In heavy 4-quart pan, bring to boil the milk and sugar. Stir constantly. When mixture reaches full rolling boil time 8 minutes. Stir occasionally. Pour over chocolate mixture in bowl and stir until well mixed. Beat with electric mixer until fudge begins to hold shape. Beat in vanilla and stir in nuts. Pour in greased 15 x 10 x 1-inch pan and spread evenly with spatula. Refrigerate until cold. Cut 60 squares. Wrap in plastic wrap. Store in cool place.
Boil potatoes	in jackets, peel and cube. Put in a large casserole dish. Cube cheese. Sprinkle over potatoes. Add onions, pimento, parsley, paprika, garlic salt and croutons. Pour	melted margarine	over all the casserole. Bake for 15 minutes at 350°. If you want to use 1/2 of recipe, use 5 to 6 potatoes and 1/2 other ingredients.
Heat strawberries, sugar and gelatin just enough to dissolve gelatin, stirring constantly. Cool. Mix pudding and milk by box directions. Add sour cream.
Mix syrup, soy and dressing in large baking dish. Set aside. Remove tips of wings to first joint and discard. Cut remaining pieces at joint. Place in syrup mix and let set overnight or several hours. Bake at 350° for 1 hour, turning halfway through.
Cream butter and cheese thoroughly; add salt and cayenne. Gradually work in flour. Toss on lightly floured board; roll 1/8 to 1/4-inch thick and cut into strips or put through cookie press. Bake on ungreased cookie sheet in moderate oven (350°). Makes 2 to 2 1/2 dozen.
Beat eggs slightly; add milk, onion soup mix and all the rest of ingredients. Mix well. Shape in a loaf, about 8 x 4 x 3-inches. Bake 50 minutes at 350°. Serves 4 to 5.
Mix lemon juice, lime juice and sugar together, stirring to dissolve sugar. Add orange juice. Chill citrus base. When ready to serve, add club soda and ice; stir. Garnish glasses with lime slices.
Cut potatoes into quarters (leave skin on) and boil in soup stock. Coarsely chop kale; stir-fry and set aside. When potatoes have softened, coarsely mash them; be sure to reserve liquid they were cooked in. Return the mashed potatoes to the pot with the cooking liquid and stir together. Add the stir-fried kale and some seasonings, then cook for just a few minutes longer at low heat (overcooking will rob the kale of nutrients and its rich green color). Serving Size: 4. Preparation Time: 2:00.
Place in crock-pot and cook at high temperature for 6 hours or until very tender. Shred meat and serve on semi-hard rolls with meat and juices.
Cut a pocket on the bone side of each chop. Combine next 7 ingredients and mix well. Stuff each chop with mixture. Brown chops in oil and season. Add a little water and bake in moderate oven at about 350° about 1 hour or until tender.
Brown hot dogs in oil and remove. Add remaining ingredients and cook, covered, until al dente, then place hot dogs in pan again and mix. Serve with rye bread.
With mixer, beat butter, eggs and vanilla. Add brown sugar, then stir in flour and nuts. Pour in long cake pan (9 x 13 inches). Bake at 350° for 40 to 45 minutes.
In saucepan, combine sugar, cornstarch and salt. Stir in pineapple and juice. Bring to a boil; cook and stir 2 minutes. Gradually stir 1 cup hot filling into egg yolks. Return all to pan and bring to a boil; cook and stir 2 minutes. Remove from heat and stir in lemon juice. Cover with lid to keep warm.
To cook squash, cut in half, lengthwise, and clean out seeds. Cook in microwave with 1/4 cup water for 10 minutes. Run fork over inside of cooked squash to get spaghetti like shreds. Place 2 cups squash in each of 2 greased and floured 8-inch pie pans. (I use Pam.) Put all other ingredients into blender. Pour equally over squash. Bake at 350° for 1 hour. Cut into 8 pieces.
Mix everything together and place in a 9 x 13-inch casserole dish (no need to grease pan) and bake in a 350° oven for 25 to 30 minutes.
Melt butter. Dump together in bowl, powdered sugar, sweetened milk, coconut and butter. Put in refrigerator and let chill for 1 hour. Take out and roll mixture into balls, then dip balls into melted chocolate.
Have oil heated in cooking pans; makes 2 cake pan size. Beat eggs. Add baking powder, salt, flour and cornmeal. Add butter. Pour in enough milk to make a cake like batter. Bake at 350°.
To the beaten eggs, add the sugar, butter or oleo, dash of cinnamon, flour and vanilla and mix. Last, add the apples. Pour mixture into unbaked pie shell. Bake at 350° for 45 minutes.
Beat eggs lightly in a bowl. Mix in corn syrup, sugar, butter, vanilla and salt. Stir in chopped pecans. Spoon mixture into pie shell, spreading pecan halves over mixture. Bake at 400° for 15 minutes. Reduce oven temperature to 350° and bake 30 to 35 minutes more, until a wooden pick, inserted in center, comes out clean.
Combine flour, sugar, baking soda and salt in large mixing bowl. Add water, oil, vinegar and vanilla beat 3 minutes medium speed. Pour in greased pan and bake at 350 degrees for 35 to 40 minutes. Ice with chocolate or coconut pecan icing.
Take the soy sauce and dip 1 spoon of sugar in sauce; mix. Put pork cutlet in soy sauce. Crack egg and stir. Put pork cutlet in egg and then into bread powder. Wait 10 minutes or else bread powder comes off. Put cutlet in boiling oil until it fries properly, not too soft or too hard. Slice cabbage and put on dressing. Serve with tonkatsu sauce, cabbage and rice.
Beat egg yolks slightly. Stir in the pancake mix and corn. Fold in stiffly beaten egg whites. By large spoonfuls, fry in deep fat (350° to 370°) until golden brown, or fry in frypan until golden brown.