HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients together. Marinade chicken breasts at least 12 hours. Cook on grill or boil. Serve over rice for main course. Can be made into sandwiches.
In mixing bowl, blend sour cream, whipped cream, sugar, lemon juice and vanilla. Fold in fruit and nuts. Put into 4 1/2 cup ring mold. Freeze several hours or overnight. Unmold onto lettuce leaf-lined plate. Garnish with more cherries. Let stand for 10 minutes before serving.
Mix ingredients well and roll into 1-inch balls. Bake on cookie sheet at 325° for 30 minutes or golden brown.
Melt 2 tablespoons of butter in a soup pot. Saute the onion. Add the diced celery and carrot. Cook a little, allowing the vegetables to glaze slightly. Remove from heat. Blend in 2 tablespoons of flour. Add pumpkin and stir. Gradually add chicken broth, white pepper and sugar. Bring to a boil, uncovered. Cover and simmer 30 minutes. Better with reheating.
Mix cake and bake according to package directions; use 9-inch cake pans. Let cake cool for 15 minutes and remove from pans. In mixing bowl, mix cream cheese, brown sugar, vanilla and salt until fluffy. Fold in whipped cream. Split each cake into 2 pieces. Spread 1st layer with frosting, then sprinkle chocolate chips. Place 2nd layer on top. Repeat steps until all 4 layers are in place. You can frost only the tops of the layers or the top and sides. Refrigerate for 4 hours.
Sprinkle lemon juice on apples to keep them from turning brown. Drain the raisins and mix all ingredients gently together.
Cream margarine and shortening. Add sugar. Beat until smooth. Add egg yolks, beat well. Combine flour and soda. Add to creamed mixture, alternating with buttermilk. Add vanilla, coconut and nuts. Fold in egg whites. Pour into 3 greased and floured 8-inch pans. Bake at 350° for 25 to 30 minutes. Frost with Cream Cheese Frosting.
Drain fruit cocktail and pineapple. Place everything in bowl then add sour cream. Mix and let set in the refrigerator about 2 hours.
In a small bowl, mix together cream cheese, egg, sugar and 1/8 teaspoon salt. Stir in chocolate chips and set aside. In a large bowl, mix together flour, sugar, cocoa, baking soda, 1/2 teaspoon salt, oil, vinegar and vanilla. Fill mini-cupcake papers 1/2 full with chocolate mixture. Then add 1/2 teaspoon cream cheese mixture on top of each. Bake at 350° for 20 minutes.
Brown ground beef, onion and garlic. Put tomatoes through sieve. Add all ingredients and cook about 30 minutes. Ladle into jars to within 1 inch of top. Put on cap. Screw band firmly tight. Yields 6 pints. Process: pints 75 minutes, quarts 90 minutes. 10 pounds pressure
Brown meat; drain. Then add seasoning. Set aside. Heat Ro-Tel tomatoes. While tomatoes are heating, cut cheese and add to tomatoes. When cheese is dissolved, mix the tomato mix with the meat. Put lettuce and fresh tomatoes into a large bowl. Break up chips and sprinkle over top. Pour cheese mixture over all and serve immediately.
Combine margarine, soy sauce and spices. Pour over combined cereal, noodles and almonds. Mix well. Spread in 15 x 10-inch pan and bake at 350° for 10 to 12 minutes. Makes 5 cups.
Boil shrimp and let cool. Combine shrimp, crabmeat, celery (diced), bell pepper (diced), onion (diced), seasonings, eggs and then mayonnaise or salad dressing. Mix well. Cover and place in refrigerator to chill. Cut shrimp and crab meat to desired size.
Wash and soak beans overnight or for 8 hours. Drain. Add 2 quarts water. Bring beans to a boil. Reduce heat and let simmer for 2 1/2 hours. In skillet, saute onion, garlic and sausage until sausage is brown. Drain excess grease. Add to beans with the tomatoes and Cajun flavor packet. Simmer 30 minutes. Salt and pepper to taste. Make a pan of corn bread and enjoy.
Mix Jell-O and condensed milk. Add coconut and pecans. Form into the shape of a strawberry. Roll in pink sugar. Then dip bottom in green sugar for the stem.
Put chicken into pot with onion, carrots, water and seasonings; bring to a boil. Simmer 45 minutes. Drain, reserving 1 1/2 cups broth.
Slice banana in bottom of baked pie shell. Blend cream cheese and sugar. Prepare Dream Whip and fold into cream cheese mixture. Pour on fruit-filled pie shell and top with blueberry pie filling. Chill.
Cream sugar and shortening; add eggs, flavors and buttermilk. Sift together flour, soda and salt. Mix well. Add German chocolate that has been softened. Blend together well. Cook in a 9-inch stem pan, that has been well greased and dusted with flour, about 1 1/2 hours at 300°. Remove cake from pan while still hot and place under tight-fitting cake cover; leave covered until cold.
Stir a scant 1/2 c. sugar into peaches; set aside. Mix 3/4 cup sugar, salt, corn starch and water. Cook, stirring until clear and thick. Remove from heat. Add peach Jell-o. Stir to dissolve. Allow to cool to room temperature. When cool, add peaches. Beat cream cheese with 1/2 cup sugar until fluffy. Gradually add milk and continue to beat. Fold in Cool Whip by hand. Spread one half cream cheese mixture over the prepared crust. Add all the peach mixture and top with remaining cream cheese mixture. Sprinkle with reserved graham cracker crumbs. Chill. Best made a day before serving.
Use pineapple juice to dissolve pudding with wire whip. Add pineapple and fold in Cool Whip.
Melt margarine in baking dish. Mix flour, sugar, baking powder and milk well. Pour batter over melted butter. Do not stir. Pour sweetened peaches or other fruit over batter. Do not stir. Bake 1 hour at 325°.
Preheat oven to 375°. Combine dry ingredients and raisins in mixing bowl. Make well in center after mixing well. Add buttermilk; stir until lightly blended. Use only enough buttermilk to make stiff dough. Turn onto lightly floured board. Knead 5 times. Form into ball and place on lightly greased cookie sheet. Pat to 8-inch circle, approximately 1 1/2 inches thick. With floured knife, make large cross on top to prevent cracking. Spread top of loaf with softened butter. Bake at 375° for 40 to 50 minutes or until golden and loaf sounds hollow when tapped. Serve hot with butter.
Sift dry ingredients in a large bowl. Add other ingredients and bake in a 350° oven for 30 minutes. Cover with Sauce.
Crumble beef into a 2-quart baking dish and stir in onion. Cover with waxed paper. Microwave on High for 5 to 7 minutes, stirring twice. Drain well and set aside. Place lasagna noodles in a 12 x 8 x 2-inch baking dish; cover with water and add 1/2 teaspoon of salt. Cover with heavy-duty plastic wrap. Microwave on High for 14 minutes. Rearrange noodles after 7 minutes. Drain and set aside. Stir the next 6 ingredients together and into beef mixture and mix well. Combine cottage cheese, egg and 1/2 teaspoon of salt well. Spread part of tomato sauce over bottom of dish. Top with noodles, cottage cheese and Mozzarella cheese. Repeat with sauce, noodles, etc. Top with Parmesan. Cover and microwave on High for 13 to 18 minutes; rotate every 5 minutes.
Cream butter, sugar and cornstarch. Add vanilla and mix well. Add flour and mix well, then add nuts and chocolate chips. Drop by teaspoon on an ungreased cookie sheet. Bake for 20 minutes in a 300° oven. Check until slightly brown around the edge. These cookies do not get brown.
Mix thoroughly all ingredients, except corn. Add corn. Bake at 350° for about 45 minutes.
Cook and stir chicken in hot oil until lightly browned. Add broth, tomato sauce and seasoning mix. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Fluff with fork. Serve with cheese, tortilla chips and sour cream, if desired. Makes 4 servings.
Preheat oven to 325°. Combine ingredients. Beat 2 minutes with electric mixer. Bake 1 hour. Remove from oven and punch holes on top of cake. Pour half of sauce over cake. When cool, remove from pan, turn over and cover cake with remaining sauce.
Pound chicken flat. Stir dressing and seasonings together. Place chicken on grill, rack or broiler pan. Brush with 1/2 of the sauce. Grill or broil 8 to 10 minutes. Turn and brush with remaining sauce. Continue grilling or broiling 8 to 10 minutes or until tender. Time may vary according to how thin chicken is.
Cook meat and onion until lightly browned. Place in 8 x 8-inch baking dish. Boil macaroni 7 minutes; drain. Put on top of meat. Combine soup and milk; heat. Slowly stir into eggs. Add cheese; pour over macaroni and meat. Mix corn flakes and butter; place on top of casserole. Bake at 350° for 40 to 45 minutes.
Cook chicken in water. Cool. Cut into pieces. Saute mushrooms in butter. Add flour and blend. Add broth, milk and soup; cook until thick. Mix stuffing with butter and water as directions on package. Grease 1 1/2 to 2-quart casserole. Arrange chicken, sauce and stuffing in layers. Bake 1/2 hour at 350°. Serves 6. Serve with cranberry sauce.
Melt butter in skillet. Add rest of the ingredients. Cook and stir until thick about 10 minutes on low heat. Remove pan. Add 2 cups rice cereal and 1 cup chopped nuts. Butter hands and roll dough in balls the size of a walnut. Roll in coconut. Place on wax paper to set.
Mix all ingredients together. Use more or less coconut, pecans and vanilla yogurt. Quick and easy; always a hit!
Break cauliflower into small pieces and cook until tender. Drain and place in a shallow 2-quart casserole dish. Melt butter in saucepan. Stir in flour and cook together a few minutes. Remove from heat and blend in milk. Bring to a boil, stirring constantly and simmer until thickened. Pour over cauliflower in casserole. Combine last three ingredients and spoon on top, pressing down if necessary. Bake at 350° for 30 minutes.
Cream butter, Crisco and sugar until fluffy. Add eggs (beaten) and beat until lemon-colored. Combine sifted flour and baking powder; add to mixture alternately with milk. Stir in flavorings. Bake in tube pan for 1 1/2 hours at 325°. Take out of oven and cool for 10 minutes.
Saute onion and garlic clove in oil until onion is soft. Discard garlic. Add green pepper and saute another 2 to 3 minutes. Add stock, tomatoes and corn. Mash 2 cups of beans and add to pot along with whole beans and seasonings. Simmer 30 minutes. If too watery, remove cover and cook for another 10 minutes. Serves 6.
Add dry ingredients. Mix with water and Crisco. Knead into biscuits. Let rise 30 minutes. Bake at 425° for 15 minutes. Makes 24 rolls.
Cream all ingredients together. Use as a dip for sliced apples. Can also be used to dip celery or crackers.
Mix all ingredients together and put in baking dish. Bake at 350° for 20 to 30 minutes.
Mix all patty ingredients in a bowl. Form into 8 patties. Fry patties in a lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side until lightly browned.
Wash and scrub potatoes, but do not peel. Cut into 1-inch cubes. Place butter in a 9 x 13-inch pan and melt in oven at 400°. Do not allow to burn! Add potato cubes to pan of melted butter and spoon butter over to coat potatoes thoroughly. Sprinkle liberally with seasonings. Bake 30 to 35 minutes.
Mix cream cheese, sugar and oleo until creamy. Set aside. In bottom of 9 x 13-inch cake pan, spread nuts and coconut. Mix cake mix as directed. Spread over nut mixture. Spoon cream cheese mixture over unbaked cake at random. Bake at 350° for 45 minutes or until toothpick comes out clean.
Cook meat until tender, on low setting of crock-pot. Add vegetables and simmer until tender.
Brown ground beef and drain. Add catsup, relish, Worcestershire sauce and seasoned salt. Simmer for 10 minutes.
Put margarine in a 1-quart casserole. Microwave at High until melted. Stir in flour and salt. Blend in milk. Microwave on High until thickened, 3 to 6 minutes, stirring once or twice during cooking.
Sieve cottage cheese. Add seasonings, chives and lemon juice. Whip nonfat dry milk and ice water until stiff. Combine with cheese mixture. Chill. Serve on salad greens or use as a dip for raw vegetables. Makes 2/3 cup.
Brown meat, onions and mushrooms in butter. Stir in flour. Add 1 cup water, bouillon cubes, mustard, brown sugar and Worcestershire sauce. Cook slowly 1 to 1 1/2 hours, stirring occasionally. Serve over rice.
Combine eggs, sugars, oil and vanilla. Add dry ingredients. Stir in apples and nuts. Bake at 350° for 50 minutes in oiled 13 x 9-inch pan. Sprinkle with powdered sugar if desired.	You may substitute more cinnamon for the nutmeg. You may also add probably less apples than called for but I dice them very fine.
Put beans in a large bowl. Stir in just enough flour to make beans slightly thick. Pour oil into skillet, just enough to cover bottom of skillet. Drop bean mixture into skillet by spoonfuls until you reach the desired amount for each patty. Cook over medium heat until both sides are brown. Add more oil as necessary. If desired, can add some chopped onions, green peppers and shredded cheese.
Mix all ingredients except 1/2 cup chopped nuts in 2 1/2-quart bowl. Shape mixture into 2 logs about 8 inches long. On waxed paper place chopped nuts and roll logs to cover completely. Chill until firm. Cut into 3 dozen (1/2 inch) slices.
In double boiler, melt marshmallows with oil, then mix with popcorn, gumdrops and nuts. Put in angel food cake pan.
Separate eggs. Put yolks in bowl; add milk and then flour, stirring as flour is added. In separate bowl, beat egg whites with a pinch of salt until egg whites have peaks. Fold into flour mixture. Put small amount of butter and shortening in frying pan. When frying pan is hot, ladle in pancake mixture. Turn pancake when edges begin to brown. Serve with jam, applesauce or fruit compote.
Carefully wash and peel the tomatoes. Mix the filling together in the order given, blending well. Cut tomatoes in tenths, cutting through the tomato almost to the bottom. Place on a crisp leaf of lettuce and pile the stuffing onto the tomato. Makes 6.
Preheat oven to 350 degrees. In large bowl, combine sugar, butter, egg yolks, orange rind and orange juice. Beat until well mixed. Stir in walnuts, coconut and raisins. Beat the egg whites until stiff. Fold into fruit/nut mixture. Pour into unbaked pie crust. Bake for 45 to 50 minutes or until top is lightly browned and the filling is set. Cool completely before slicing.
Cream or beat butter; add sugar, eggs, then flour, milk and flavoring. Bake in 300° oven for 1 1/2 hours; put cake in cold oven, then turn on temperature to 300° and bake 1 1/2 hours in tube cake pan. This makes a big cake.
Cook broccoli and onion, then drain off water. Cook rice as directed. Heat the soup. Add all ingredients together. Cook in oven at 350 degree for about 45 minutes.
Cook onion in small amount of butter; add ground chuck and brown. Then add catsup, mustard and soup. Salt and pepper to taste and add small amount of sugar (if desired). Simmer about 30 minutes. Serve hot on buns.
Combine all ingredients in a small bowl, stirring well. Cover tightly and chill at least 8 hours. Serve dressing over salad greens. Yield: 4 cups.
Cream together the margarine and sugar. Add and mix well the eggs, coconut, nuts, vanilla wafers and vanilla. Bake in sheet cake pan for 1 hour at 300°.
Mix ingredients as listed. Bake in greased tube pan 1 hour at 350°.
Stuffing/Filling: Fix 4 servings of Stove Top stuffing, set aside until ready to use.
Mix ham loaf or meatloaf to your favorite recipe. Layer in bottom of 10 x 13-inch pan. Spread cheese soup over top. Spread mixed vegetables over cheese soup. Top with a layer of Tater Tots. Cover and bake at 350° for 30 to 40 minutes until golden brown.
Place lettuce in a large bowl. Top with beans, tomatoes and onions. Add salt and pepper to taste. Layer remaining ingredients; toss lightly to combine.
Cook macaroni and drain. Cut Treet into small chunks and put into saucepan. Add onion and bell pepper; cook until tender. Add macaroni and mix. Lay cheese slices on top and as they melt, mix together.
Mix well. It needs to dry a bit before it is "workable." It may not work well on a humid dry day. This will bounce and pick up pictures. Store in airtight container.
Mix flour, baking powder, salt and sugar together. Pour in liquids and mix until completely moistened. Plop into greased loaf pan. Melt margarine and drizzle over top. Bake in 400° oven for 45 to 50 minutes.
Grate zucchini (about 2 cups). Beat eggs and add to zucchini. Add cheese, flour, parsley, garlic, salt and pepper. Mix batter well. Drop by tablespoon in hot oil. Turn when light brown.
Put all ingredients into electric blender; mix and put in a bottle (fifth) and refrigerate for about a week or better. Keeps for quite a while if refrigerated.
Whisk together all ingredients until smooth. Pour into 3-quart microwave-safe bowl. Cover with vented plastic wrap. Microwave on High 10 minutes, whisking after 5 minutes. Whisk again, then microwave on Medium-high for 5 minutes. Whisk, then let stand, covered, about 20 minutes. Makes 5 cups.
Sift together 3 times, the flour, sugars and baking powder. 4th time, sift over fruit and nuts and mix well. Beat eggs well, add vanilla and cherry juice and mix well. Add to fruit mixture. Hint: Put in large bowl and mix well with hands. Grease 2 (8 x 4 x 2 1/2-inch) pans well and line bottoms with waxed paper. Bake in 300° oven for 1 1/2 hours. One big pan will bake for 2 hours.
Lightly brown hamburger and onions in butter. Drain. Combine with drained noodles and remaining ingredients in buttered 2 qt. casserole dish.
Sprinkle some extra flour over fruit and nuts. Cream butter, sugar and eggs together. Add dry ingredients and liquids; blend with fruit and nuts. Bake 2 1/4 hours at 250°. Will make five 1-pound flat type coffee cans or your choice of containers.
Cook noodles until just firm. Mix Ricotta cheese with egg, Parmesan cheese and parsley. Add a little salt and pepper to taste.
Beat eggs. Add sugar, dash of salt and melted oleo. Add vanilla and pecans. Pour into pastry shell. Decorate top with pecan halves. Cook in a 350° oven for about 50 minutes, or until toothpick comes out clean when stuck into the center of the pie.
Beat until stiff; fold in 8 ounces Cool Whip. Spread over crust mixture which is crumbled and in a cake pan. Place in freezer overnight. Remove 1/2 hour before serving.
Combine cocoa, vanilla wafers, sugar and nuts. Add corn syrup and bourbon. Let stand 30 minutes. Pinch off walnut sized pieces and roll into balls. Roll balls in cocoa. Serve. Makes 50 to 60 balls.
Mix all ingredients, except bread crumbs. Place in a buttered casserole dish. Top with seasoned bread crumbs. Bake at 350° for 30 minutes.
Combine Jell-O, pecans and coconut. Stir in milk and vanilla. Mix well. Chill 1 hour. Shape into strawberries. Roll in red sugar. You can use leaves with pick from craft store or you can use decorator frosting in an aerosol can.
Combine the peas, onion, pickle, eggs, celery and grated cheese. In a small bowl combine the sour cream, mayonnaise, sugar, vinegar, Worcestershire sauce and salt. Mix well. Pour over salad and stir.
Break up lettuce into pieces. Mix lettuce, tomatoes, olives, cheese and hamburg together. Add Doritos to mixture. Add taco sauce, then Catalina dressing just before serving. Enjoy!
Cook broccoli and cauliflower separately. Cook fresh vegetables until tender-crisp. Put into warm serving dish.
In large bowl, mix broccoli, cauliflower, purple onion and red grapes or raisins, you may use both. If you use red grapes, cut them into quarters. Cut the broccoli and cauliflower into flowerets and chop the onion real fine. Crumble bacon into the mixture. In small mixing bowl, mix mayonnaise, vinegar and sugar. Add to vegetable mixture and stir well. Chill overnight before serving. Serves 8.
Mix together and chill. Recipe can be doubled, tripled, etc. You can substitute any fruit jello. I also make lime jello with crushed or chunked pineapple. Nuts may be added.
In large bowl, combine zucchini, biscuit mix, onion, cheese, parsley, salt, seasoned salt, oregano, pepper and garlic. Add oil and eggs and beat thoroughly. Spread mixture evenly in greased 9 x 13-inch baking pan and bake at 350° for 25 to 30 minutes until top is set. Cool slightly and cut into 2 x 1-inch pieces. Makes about 30 appetizers.
Mix Cool Whip and 2 crushed candy bars. Pour into crust. Top with other crushed candy bar and freeze for 2 hours.
Combine butter, sugar and pineapple. Spread on bottom of 13 x 9-inch baking dish. Top with bread. Beat eggs, milk and salt together; pour over bread. Bake, uncovered, at 325° for 25 minutes. Cool slightly. Invert on heated serving platter.
Cook all ingredients, except butter and milk, over low heat until well done.	Add butter and milk. Serve hot with crackers. Yields 8 servings.
Mix squash, salt, pepper, carrot, sour cream, soup and onion. Melt butter and combine with dressing mix. Put half of dressing mix in 2-quart rectangular baking dish. Pour on squash mixture and then add the rest of the dressing mix. Bake 30 to 40 minutes at 350°. Serves 6.
In heavy 2-quart saucepan, mix sugar, butter, marshmallow, salt and Pet milk. Cook and stir over medium heat until mixture boils and is bubbly all over top. Boil and stir over medium heat 5 minutes more. Remove from heat. Stir in vanilla and chocolate chips until melted. Stir in broken nuts. Spread in buttered 8 or 9-inch square pan. Press nut halves on top if desired. Cool thoroughly. Cut into about 30 pieces.
Beat eggs, sugar and lemon juice. Add flour and baking powder. Pour over baked mixture. Bake 25 minutes more at 350°. Sprinkle with confectioners sugar. Cool and cut into bars.
Beat by hand all ingredients. Beat egg whites until stiff, then fold into batter. Drop by teaspoonfuls into hot oil. Cook until brown. Cool. Roll in your favorite jelly, then coconut.
Blend all together and put into greased 10 x 15 x 1-inch pan. Bake at 350° for 25 to 30 minutes. Let cool. Frost with cream cheese frosting. Cut into bars and refrigerate.
Heat butter for 30 seconds in a 1 1/2-quart casserole dish. Stir in honey, lemon juice, carrots and potatoes. Cover with glass lid or plastic wrap; cook 5 minutes on High. Turn dish, stir, cover and cook 5 minutes longer. Add salt. Cover; let stand 3 minutes before serving. Makes 4 servings.
Add all ingredients except rock salt into mixing bowl. Mix until it is all mixed well. Pour into ice cream freezer. Add milk to fill line. Cover. Add ice and rock salt until full. When freezer stops, let sit 5 minutes.
Preheat oven to 375°. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter, brown sugar, sugar and vanilla. Beat at medium speed until creamy (about 3 to 5 minutes). Add egg. Beat well. Turn mixer to low. Gradually add flour mixture. Stir in peanut butter morsels.
Mix first 4 ingredients together and add remaining ingredients. Beat with electric mixer until fluffy. Put in pie shell and bake until brown. Makes 2 pies.
Put water, onion, celery and bouillon on to boil. Add salt and pepper to taste. Add potatoes; continue cooking until potatoes are done. Add cheese. While it is melting, make a roux with margarine and flour, to thicken. Add roux to soup mixture. Simmer a short while; remove from heat. Add milk.
Lightly saute onion and bell pepper in margarine. Add other ingredients and mix well. Spread into 13 x 9-inch baking dish. Bake at 350° for 45 minutes. Sprinkle 1 cup shredded cheese over top. Bake additional 15 minutes.
In a large stockpot over medium-high heat, cook the beacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium; add the onions and butter to the fat and cook for 10 minutes until the onions are translucent. Stir in the flour, salt, pepper and turmeric and cook for 3 minutes. Add the chicken stock and potatoes; bring to a boil and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salt water. Drain. If using frozen corn, you can skip this step. Add the corn to the soup, then add the half and half and Cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon.