HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onion in salad oil until meat is crumbly. Pour off excess oil. Stir in remaining ingredients and simmer for 30 minutes. Serve on buttered toasted buns. Serves 10.
Cook chicken breasts on top of stove or in microwave until cooked through. Put in bottom of 9 x 12 baking dish.
Dissolve Jell-O in water; allow to cool. Stir in pie filling and lemon juice. Chill until partly set. Spoon half of Jell-O mixture into 9 x 13-inch pan. Combine sour cream and sugar; spread over Jell-O mixture. Top with remaining Jell-O mixture. Chill before serving.
Sift together the first 5 ingredients. Cut in the margarine or shortening until crumbly. Add the milk; beat in the egg. Knead 5 to 10 times. Roll 1-inch thick; cut for biscuits. Bake at 450° for 10 to 12 minutes.
Dredge chicken in flour (1/3 cup). Brown in oil. Remove. Add onion, zucchini and garlic and saute until tender. Add tomatoes, okra, broth and water along with seasonings. Allow to simmer for 20 to 30 minutes. Add rice, corn and chicken; simmer over low heat for 10 to 15 minutes. When ready to serve, add olives and heat through.
Melt butter in a pan. Crush Oreo cookies. Spread cookies in a 9 x 9-inch cake pan. Pour butter over cookies. Put in refrigerator until cool. Mix vanilla and chocolate pudding together with 3 cups milk until thick. Set aside. Mix together the powdered sugar, 1 cup Cool Whip and cream cheese. Spread over cookies. Pour pudding mixture over cookies and cream cheese. Top with remaining Cool Whip. Sprinkle crushed walnuts on top, if wanted. Chill until firm.
Slightly brown ground beef and onion. Drain well. Spread three cups of cabbage in bottom of an ungreased 2-quart casserole dish. Spread meat on top of cabbage. Top with remaining cabbage. Combine soup and water, spoon over casserole. Salt and pepper to taste. Bake at 350° for one hour. Yields 6 to 8 servings.
Melt butterscotch. Remove from heat. Stir in noodles and peanuts. Drop on wax paper to cool.
In a saucepan, mix together the molasses, sugar, spices and water. Bring to a boil and sustain for 3 minutes. Remove from heat and cool. Add nuts and the flour, mixed with baking powder. Mix well. Let stand until cold. Divide dough and roll out on board or cloth with a rolling pin or pat by hand. Cut into diamond shapes and place on greased cookie sheet. Bake at 350° for 10 to 13 minutes. Makes 12 to 14 dozen.
Boil potatoes until fork soft; cool. Mash down very well. Place on floured board and mix with flour. May require additional flour; add gradually. Knead until smooth. Roll into thin rolls and cut 1 to 1 1/2-inches long. Press lightly with a fork. Freeze on waxed paper in layers. When ready to heat, boil in salted, boiling water, a handful at a time. Gnocchi are done when they float to top. Don't overcook.
Slice cucumbers in thin slices. Cut peppers in fine strips. Dissolve salt in ice water and pour over sliced rings. Let stand for 3 hours, then drain. Combine sugar, vinegar, mustard seed, turmeric and whole cloves. Bring to boil and then add drained rings. Heat to boiling but do not boil. Put in sterilized jars and seal.
Melt butter in a skillet. Blend in flour until smooth. Add cream, all at once. Cook, stirring constantly, until thickened.
Combine all ingredients except ham, stirring until blended. Spread 1 tablespoon mixture on each ham slice. Roll up jellyroll fashion, starting at short end. Wrap in plastic wrap and freeze up to 1 month. Thaw at room temperature 1 hour before serving. Cut each roll into 3/4-inch slices. Makes 5 dozen.
Beat ingredients together until smooth. Use one rounded tablespoonful per cake. Makes 40 (2-inch) cakes.
Blend butter, honey and peanuts together in pan. Heat until well blended. Pour mixture over popcorn. Spread out on cookie sheet in a thin layer. Bake at 350° for 10 to 15 minutes.
Slice beef across grain into very thin strips. In skillet over medium heat cook beef and garlic until beef is brown. Add onion and cook 5 minutes. Stir in soup, water and soy sauce. Heat to a boil. Add broccoli. Reduce heat to low. Cover and simmer 5 minutes or until vegetables are tender. Serve over noodles.
Combine all ingredients except corned beef. Place in baking dish and bake until vegetables are tender. (Add 1/2 cup water if cooking in conventional oven.) Cover with corned beef and return to oven until piping hot. May be topped with shredded cheese, if desired.
Mix sugar and butter. Beat in eggs.	Add vanilla and vinegar. Pour into unbaked pie shell. Bake at 325° one hour.
Combine teriyaki sauce and 1/4 cup water in shallow baking dish; add chicken pieces, coating well. Cover and refrigerate 2 hours. Drain marinade from chicken. Heat oil in large skillet or wok; stir-fry chicken and onion until chicken is slightly browned. Stir in vegetables, ginger and wine. Cover and simmer 4 to 5 minutes or until vegetables are tender-crisp. Combine cornstarch and water in small bowl until smooth. Gradually add to skillet, stirring constantly until thickened. Serve over rice. Yields 6 servings. Low fat!
Mix ingredients for 3 or 4 minutes. Fold in package of frozen coconut and bake at 350° for 1 hour or until done.
Prepare box cake mix as directed on box in 9 x 13-inch pan. Cool 5 minutes. Punch holes in top of cake with fork. Pour 1 can Eagle Brand milk over cake.
Combine the first 7 ingredients in a medium bowl; stir well. Combine egg substitute and milk; add to corn mixture, stirring to combine. Pour mixture into a 1-quart baking dish coated with cooking spray. Place dish in a 13 x 9 x 2-inch pan. Pour hot water into pan to a depth of 1 inch. Bake, uncovered, at 350° for 1 hour, or until a knife inserted in center comes out clean. Yields 6 (1/2-cup) servings.
Preheat oven to 350°. Cook noodles; drain. Saute scallops in 4 tablespoons butter. When almost cooked, add shrimp and cook until seafood is opaque. Drain. Save liquid. Melt 6 tablespoons butter, blend in flour, salt and pepper. Cook until smooth. Slowly add milk (some of seafood liquid could be substituted). Cook until sauce thickens, stirring constantly. Add sherry. Add scallops, shrimp, and sauce to noodles.
Mix flour with sugar. Add all other ingredients. Spray dish with Pam so it will come out easy. Bake at 350° for 1 hour or until brown.
Split each piece of bread into 2 pieces. Spread tomato sauce on 1 side of all slice. Put the cheese on top. Place on a microwave-safe plate. Microwave for 20 to 40 seconds or until cheese melts.
Briefly saut onion and celery on medium heat (do not overcook). Add Ro-Tel, chicken broth and Ranch mix. Slowly bring to a medium boil. Add the diced chicken and Velveeta. Stir until Velveeta is melted. Serves 16.
Cream butter and sugars. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and soda. Mix all ingredients together, then add Hershey bar, chocolate chips and nuts. Bake at 375° for 6 minutes. Don't overbake. Use ungreased cookie sheet. Make golf ball size cookies placed 2-inches apart. Should yield 112 cookies.
Butter a 9 x 13-inch pan. Pour about 1/2 of the nuts on the bottom. Melt together in microwave, the peanut butter chips and margarine. Add condensed milk and stir to smooth consistency. Fold in marshmallows and press mixture on top of nuts. Press mixture down. (It helps to wet hands under faucet) and top with rest of nuts. Press nuts down firmly. Let set and cut into bars of desired size. The taste is similar to Salted Nut Roll candy bars.
Mix Bisquick, 1/2 of the Cheddar cheese and onions. Mix milk and beaten egg together and then mix all together. Pour into greased 12 x 8-inch or 13 x 9-inch pan. Spread remaining Cheddar cheese on top. Crumble the bacon over the cheese. Make sure that the meat is generous. Pour the melted margarine over top and bake at 400° for 20 minutes. Cut while warm. Serves 15 to 18.
Dissolve yeast in warm water. Cut shortening into flour, sugar, baking powder, salt and soda with pastry blender. Stir in buttermilk and yeast mixture until dough leaves sides of bowl. Dough will be soft and sticky. Pour dough onto floured surface; roll into ball. Knead lightly 25 to 30 times. Sprinkle with flour if dough is too sticky. Roll it 1/2-inch thick. Cut with round cutter. Bake at 400° on a greased cookie sheet for about 14 minutes. Makes about 2 1/2 dozen biscuits.
Prepare chicken with salt and pepper. Mix saltine crumbs and Parmesan cheese. Dip chicken into melted butter and roll in crumb mixture. Bake uncovered at 325° to 350° for 1 hour. Enjoy!
Cook, drain and rinse pasta. Drain and reserve all juices. Mix juice, sugar, eggs, salt and flour. Heat until thick. Cool. Refrigerate overnight. Separate juice and pasta prior to refrigeration.
Mix sugar, oil and eggs; one at a time with flour, salt, soda and vanilla. Add apples, nuts and coconut. Bake at 325° for 1 hour and 20 minutes in greased tube pan.
In a saucepan, combine water, cocoa and margarine. Bring to a boil. Remove from heat and pour over flour and sugar. Add eggs, buttermilk and vanilla. Mix well. Pour into a greased sheet pan. Bake at 400° for about 20 minutes.
Cut beef into bite size pieces and brown in olive oil. Skin and slice sausages into bite size pieces and add to beef to brown. Then cover meat with water and add washed (peeled if necessary) and chopped vegetables and cook until everything is tender. Then add drained kidney beans and cook for another 1/2 hour.
Cook potatoes and onion with margarine. Salt and pepper in enough water to cover until tender. Add flour to milk and add to potato mixture along with ham. Cook until thick. Serves 2.
Blanch onions in boiling water for 1 minute. Drain and peel. In a kettle melt the 1/2 stick of butter over moderate heat. Add the beef, and toss to coat it with the butter. Do not let it brown.
To Prepare: Remove neck and giblets from cavities, rinse turkey and wipe dry. Rub body cavity lightly with salt, if roasting unstuffed. Cook neck and giblets for broth, for flavoring dressing and for giblet gravy.
Dry rings thoroughly with paper towels. Coat with flour, to which salt and pepper has been added. Heat oil to 350° or until drop of water sizzles immediately when dropped in oil. Plunge basket laden with 1 layer of squid into oil, which should bubble vigorously on contact. If you don't have basket for deep frying, use large spoon or tongs to immerse squid in oil and to remove. Fry until coating turns brown, about 3 to 4 minutes. Serve hot with lemon-garlic butter or cocktail sauce.
Drain water from tuna.	Mix everything together. Place in blender or food processor on high speed until all is well mixed and smooth. Serve with chips or crackers.
Combine ingredients; mix well. Add nut meats and vanilla last. Bake in slow oven (275°) for 1 hour. Use loaf pan.
Place rice and milk in heavy saucepan. Bring to a slight boil. Cover over low heat. After 1 hour, add sugar and vanilla. Raisins may be added, if desired, last 15 minutes of cooking. Stir often; cook until thick. Careful, may scorch easily!
In a saucepan, melt butter. Stir in mustard, horseradish, Worcestershire sauce and lemon pepper. Place each ear of corn on a 12 x 9-inch piece of heavy-duty foil. Drizzle butter mixture over corn. Fold edges of foil to seal pouch securely, leaving space for steam expansion. Grill over medium hot coals, turning occasionally for 15 minutes. Serves 6.
Beat softened cream cheese and add other ingredients in order listed, one at a time. Pour into crust. Bake at 300° at 1 1/2 hours or until set. Chill and garnish with fruit.
Sprinkle apple with lemon juice. Combine with remaining ingredients. Chill. Makes 4 to 6 servings.
Beat egg whites with cream of tartar until stiff. Gradually add sugar and beat for 1 minute. Fold in chips and nuts. Drop from teaspoon onto a greased cookie sheet. Bake at 275° for about 30 minutes or until browned. Makes 2 1/2 dozen.
Heat oven to 350°. In large bowl, beat eggs until creamy and pale yellow in color, about 5 minutes. Beat in sugar, salt, corn syrup, butter and vanilla. Stir in coconut, oats and chocolate. Pour into pie shell. Bake 40 to 50 minutes until nutty brown. Cool on rack; refrigerate to chill before serving.
Combine all ingredients and cook in double boiler until thick and smooth. Pour in container and store in refrigerator. Serve on fresh salad greens.
Cream the ingredients and add nuts. Roll into balls and flatten. Bake at 325° for 12 to 15 minutes. Roll in 10x sugar while warm.
Beat eggs; add milk to total one cup. Mix and bake at 350° for 40 minutes.
Begin cooking rice. Follow directions on package for 2 servings. While rice is cooking chop onion into 1/2 inch cubes or small strips. Chop garlic. Place oil, onion and garlic into skillet on medium low heat. Let warm gently until onion begins to become translucent. Meanwhile, chop carrot into 1/4 inch cubes, (slice 1/4 inch long ways, lay flat, then long ways again, then into cubes) and set aside. Take one cup frozen green peas out of bag, cover with hot water and let set. Check rice and set aside when done. Turn heat up on skillet to medium high. When temp. is reached, add rice to oil, onion, and garlic and spread in skillet. Pour in soy sauce, wine and pepper. Let temp. rise back to medium high while turning with flat spatula. In center of skillet, separate a hole in rice. Put eggs in center (yellows still whole). As eggs are cooking, chop with spatula, cutting yellows and whites, stirring only slightly (the eggs will be chunky). Gently mix eggs with rice, maintaining egg chunks. Rice and egg mixture should be semi-moist and begin sticking a little to skillet. Turn mixture with spatula (eggs should be cooking quickly). Turn heat off and let eggs complete cooking, turning as needed. Drain water from peas and pour peas in skillet. Add carrots and turn with spatula to mix all ingredients.
Roll the biscuits in a mixture of the 3/4 cup sugar and 1 teaspoon cinnamon and place in Bundt or loaf pan. Sprinkle with chopped nuts, if desired. Mix the 1 teaspoon cinnamon, 1 cup sugar and margarine together over heat until margarine melts and pour over biscuits. Bake at 325° for 35 to 40 minutes. Turn over onto platter. Allow to cool before cutting.
Cut the cheese into bite size pieces. Spread the flour on a square of waxed paper. Beat the egg with a fork and mix well with the milk in a shallow bowl. Spread the breadcrumbs on another square of waxed paper. Heat oil in a deep fat fryer or wok to 325°. Dip the pieces of cheese in flour, shaking off excess. Dip in the egg and milk mixture and roll in breadcrumbs. Deep fry for 10 to 15 seconds or until golden brown. Serve immediately. Makes approximately 30 pieces.
Blend cream cheese and sour cream until most of the lumps are gone. Add spices and mix in well. Now top mixture with grated Cheddar cheese, chopped tomatoes and sliced black olives. Chill for about 1 hour. Serve with tortilla chips.
Preheat oven to 350°. Brown sausage in skillet. When it's partially done, add onion, green chili and bell pepper. Continue cooking until sausage is nicely browned. Grease a 9 x 13-inch pan. Place bread in pan. Pour sausage mixture over bread. Sprinkle with cheese. Beat milk, eggs and mustard together and pour over cheese. Bake at 350° for 45 minutes. Casserole may be made ahead of time and refrigerated. If so, set out at room temperature 15 minutes before baking.
Mix Rice Krispies and peanut butter. Just bring to boil, syrup, sugar and vanilla. In microwave, melt chocolate and butterscotch chips. In 13 x 9-inch buttered dish, pound down Rice Krispies mixture. Spread chocolate mix on top. Kids "love" this one.
Cook chicken; debone and put in the bottom of a 9 x 13-inch pan. Mix all the soups and chicken broth together. Drain the Veg-All and mix with the soup. Pour this mixture over the chicken. Mix the milk with 1 package of Bisquick and pour over the other ingredients. Bake in oven at 350° for approximately 40 minutes or until brown.
Put pineapple and juice into a bowl. Stir in pudding and fold in Cool Whip, cherries, nuts and marshmallows. Refrigerate.
Combine the first 6 ingredients. Place one crust in a pie plate as directed on package for a 2 crust pie. Spoon in mixture. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes before serving.
Mix sugar, Milnot and oleo together and cook until mixture comes to a boil, stirring frequently. Boil for 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips and Marshmallow Creme. Stir ingredients until mixture is creamy and smooth. Pour into a buttered 9 x 9-inch pan. Allow to cool and cut as desired. Makes 2 1/2 pounds.
Separate eggs. Beat egg whites until stiff. Cream butter, sugar, vanilla and egg yolks. Sift together in another bowl all dry ingredients. To main mixture add alternately the sour cream and dry ingredients. Mix very well. Loosely fold in beaten egg whites. Bake in greased and floured tube pan at 300° for 1 1/2 hours. Done when toothpick in center is clean.
Mix all ingredients except milk with soup. Make small patties and roll in flour.	Brown patties in skillet and place in baking pan. Pour	soup and milk mixture over	top of patties. Bake 1 hour at 350°.
In large bowl, cream first 3 ingredients. Add the rest of ingredients to first 3 and hand mix well. Pour into 8 x 8-inch pan. Bake at 350° 40 minutes. Recipe may be doubled and bake in 9 x 13-inch pan.
Heat fat from chicken or butter. Add onions and celery and cook just a little. Add flour, pepper and sage. Cut up boiled egg and add. Add meat of chicken or you can use liver. Cook until thickens.
Mix all ingredients together. Put in refrigerator to firm up. Make into a ball and roll in pecans.
Melt chocolate in double boiler. Then add 3 cups crushed potato chips to chocolate. Add pecans. Drop on wax paper to cool.
Crust: Mix butter, flour and nuts. Pat firmly in a 9 x 13-inch pan. Bake for 10 to 12 minutes at 325°. Cool.
Boil chicken breasts; cut up in medium pieces. Set aside. Reserve broth from chicken. Put dry rice into a large, covered, heavy baking pan. Add the soup to the broth and mix well. Put cut up chicken on top of the dry rice. Add all other ingredients and pour broth and soup mixture over the rice. Bake for 1 hour or until rice and chicken is tender.
Mix first 5 ingredients in blender; then slowly add vinegar. Blend thoroughly until creamy. Last, add celery seed. Makes approximately 1 pint.
In a skillet over medium-high heat cook beef or chicken and garlic until browned. Add onion; cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling. Add broccoli. Reduce heat, cover and simmer until desired doneness of broccoli. Serve over noodles.
In medium saucepan over medium-high heat, heat broth to a boil; reduce heat. Add potatoes and onion; cover and simmer 5 minutes. Drain, reserving 1 1/2 cups broth. In skillet over medium-high heat, cook bacon until crisp. Remove and crumble bacon; pour off all but 3 tablespoons drippings. Blend flour into reserved drippings. Gradually add reserved broth; cook over medium heat, stirring constantly, until thickened. Stir in cheese until melted. In greased 2-quart baking dish, layer 1/2 each potato-onion mixture, sauce and bacon. Repeat layers twice. Bake at 400° for 35 minutes or until potatoes are done.
Brown hamburger, drain grease. Combine all ingredients. Cook on low for 1 hour, stirring occasionally.
Preheat oven to 375°. Place monkey pot or 2-quart rind mold or Bundt pan on a pie pan to catch any excess drips. Melt butter in a saucepan. Brush the inside of mold well with the butter or spray with vegetable spray.
Mix the first 2 ingredients for 2 minutes on medium speed or until thick. Add the Cool Whip. Mix until well blended. Add the marshmallows. Layer in bowl as follows: layer of pudding mix, layer of vanilla wafers, layer of bananas. Repeat until all pudding mixture is gone. It's good to start with pudding mix and end with it on top. Sprinkle top with vanilla wafer crumbs.
Saute garlic and oil, pour clam juice in with garlic and oil, put cubed potatoes in and when almost cooked, put clams in and then parsley and milk. Cook a few minutes longer.
Mix all ingredients into well beaten eggs. Pour into pie crust. Bake at 350° for 30 minutes or until comes done in middle.
1. Line a 13 x 9 x 2 inch pan with foil. Place 1 cup peanut butter ships in medium bowl. Set aside. in second medium bowl, blend 1/4 c butter, cocoa and vanilla until smooth. Add 1 c peanut butter chips.
Cook zucchini and onion with margarine for 10 minutes, stirring. Stir in parsley, salt and pepper, basil and oregano. Beat eggs with Muenster cheese. Add zucchini mixture with eggs. Mix well and place in pie shell. Bake 18 to 20 minutes in 370° oven. Cool 5 to 10 minutes.
Spray a large pan. Place 1/2 gallon of vanilla ice cream in a bowl to soften. Crush 2 sleeves of crackers. Add sugar and stick of melted oleo. Mix together and press in bottom of pan. Mix softened ice cream with 1 cup milk and 3 boxes coconut cream instant pudding. Spread over the crust - Freeze for 4 hours. Top with Cool Whip and toasted coconut (optional). May be refrozen.
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 1 tablespoon of flour, vanilla and salt; mix well. Stir in apples. Pour into pie shells. Bake at 375° for 15 minutes.
Barbecue chicken on grill; don't cook completely. Chop chicken up into bite size pieces. Cook noodles; combine chicken, celery, onion and soup. Place in greased casserole dish. Top with cheese, followed by cracker crumbs. Bake at 350° just to heat through (approximately 30 minutes). Serves 4 to 6.
Grease 13 x 9-inch Pyrex dish. Line bottom of dish with white bread. Brown sausage; drain. Spoon sausage over bread; sprinkle with a lot of grated sharp cheese. Beat eggs and milk together; pour into baking dish. Cover with aluminum foil; refrigerate overnight. Bake at 350° for 35 or 40 minutes.
Soften cream cheese until smooth. Add pineapple, pepper, onion, nuts and salt. Roll in nuts and parsley. Wrap in waxed paper and refrigerate.
Beat 1st three ingredients well. Blend others. Place in unbaked pie shells. Bake at 350° for 40 minutes in 9-inch deep pie shell.
Mix well. Use 1/3 cup (3 heaping teaspoonfuls) and add 1 cup hot water.
Season the lobster pieces with salt, white pepper and paprika. Melt 2 ounces of the butter in a saucepan. Fry the lobster pieces gently about 2 minutes. Add the brandy and the sherry. Let simmer until liquid is reduced by half. Add cream. Let simmer again until creamy. Add remaining butter ( do not allow the lobster to boil while adding butter). Rectify seasoning. Serve over freshly made toast. Serves 8 to 10.
Cook on medium heat 1 cup flour, 1/2 cup salt and 2 tablespoons cream of tartar, adding 1 cup water, 1 tablespoon vegetable oil and food coloring. Heat 3 to 5 minutes until mixture globs together and leaves sides of pan. Stir constantly.
Bake cake as directed in 9 x 13-inch pan; cool cake. Crumble 1/2 of cake in punch bowl. Mix pudding with milk, as directed on box. Spread 1/2 pudding on crumbled cake in bowl. Drain pineapple and put 1/2 pineapple over mixture in bowl. Spread 1 bag glaze on pineapple, begin with outside edge (needs to be touching sides of bowl to look pretty from outside). Next layer, spread 1 cup Cool Whip. Repeat layers beginning with cake. Last layer, use rest of Cool Whip. Sprinkle with nuts and maraschino cherries, as desired.
In a medium saucepan, place celery, onion, carrot, potato, garlic, salt, curry powder and 1 cup of the chicken broth. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Pour half of the vegetable mixture into blender and blend until smooth. Remove and repeat with remaining vegetable mixture. Return all the pureed vegetable mixture to the saucepan. Add condensed skim milk and chicken broth to make desired consistency. Heat only until hot. Do not boil.
Do not drain fruit. Mix fruit and instant pudding. Fold in the Cool Whip and add the miniature marshmallows. Chill before serving.
Mix eggs (or Egg Mates), pumpkin, salt, sugar, ginger, cinnamon and cloves together. Pour into pan. Sprinkle dry cake mix on top. Drizzle melted butter substitute over mix. Top with chopped nuts. Bake at 325° for 1 hour and 20 minutes in 13 x 9 x 2-inch pan. Cut into squares desired number of squares while still warm.