HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash, cook chicken in kettle of water. Take chicken out, cool and pick meat off bone. Put meat in kettle and add salt and pepper. Cover with water and add vegetables. Simmer 10 minutes, fill kettle with water leaving enough room to add noodles and soup. Add soup base (2 Tbsp.). Check taste, add tomato soup for color, then noodles (when soup is hot). Cover and cook till noodles are tender 15 - 20 minutes.
Mix well all 6 ingredients; pour into pie crusts. Refrigerate at least 1 hour before serving.
Save 2 tablespoons bacon grease. Drain butter beans, kidney beans and lima beans. Add all ingredients and heat. Bake at 350° for 30 minutes, covered.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls on ungreased cookie sheets. Bake 9 to 11 minutes until edges are golden brown. Makes about 5 dozen.
Preheat oven to 350°. Place chicken in shallow baking pan sprayed with Pam. In small bowl, combine ingredients; mix well. Spread sauce over chicken. Bake, uncovered, for 45 minutes to 1 hour. Serve over rice. Serves 4.
Cream sugar and shortening. Add egg and mix well. Add sifted dry ingredients, mixing thoroughly. Make into balls and dip in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2-inches apart on ungreased cookie sheet. Bake in 400° oven for 3 to 4 minutes.
Cream margarine, cocoa and sugar and add eggs. Mix and add flour and nuts. Pour into 8 x 15-inch cookie sheet. Bake 20 minutes at 350° and cool. Mix coconut and sweetened condensed milk. When cake is cool, spread on coconut and condensed milk mixture. Bake until light brown, about 10 minutes at 350°. Cool and frost with chocolate frosting. Add nuts. Cut into 1-inch squares. Put in midget paper baking cups.
Combine oil and sugar. Add eggs and beat for 3 minutes at medium speed. Sift together flour, salt and soda. Add to oil mixture a little at a time. Add flavorings and fold in apples and pecans. Bake in prepared tube pan for 1 hour and 20 minutes (or until done) at 325°. Cool on rack.
Combine all ingredients and pour in well-greased casserole dish. Sprinkle with sharp grated cheese. Cover and bake at 350° for 30 minutes. Uncover and bake until top is lightly browned.
Melt the butter in a saucepan. Add onions, salt and pepper; simmer slowly over low heat for 10 minutes or until onions are very brown and tender. Add Worcestershire sauce, consomme and water. Simmer for 1/2 hour. Add the toast and serve hot. Serves 6 to 8.
Sift together the flour, 1/4 cup of sugar, baking powder and salt. Make well in center of flour mixture. Combine milk, egg and oil. Add all at once to dry ingredients. Stir just until dry ingredients are moistened. Toss blueberries and 2 tablespoons of sugar together. Gently stir into batter. Fill paper-lined muffin tins 3/4 full. Bake at 400° for about 25 to 28 minutes. While muffins are still warm, dip tops in melted butter and then in sugar. Makes 1 dozen. Freezes well.
Preheat oven to 400°. Mix cranberry sauce, orange juice and margarine in saucepan. Heat until smooth. Place chicken, skin side up, in shallow baking dish. Sprinkle with salt and pepper. Brush with at least half of the glaze. Bake 40 minutes, re-glazing half way through cooking time.
Mix first 7 of the ingredients and set aside. Milk will be sweet even though soda is used. Saute ground meat. Put on absorbent paper towel to drain grease. The next 3 ingredients are prepared and placed in separate mounds and ready to use: onion, round cheese and jalapeno peppers.
Cook and debone chicken. Put vegetables, onion, potatoes and chicken into casserole. Put in soup and broth and mix well. Mix together flour, milk and margarine. Pour over top without mixing. Bake at 400° for 30 to 40 minutes or until it's brown.
Combine first 4 ingredients in a bowl. Stir in rice, apple, cheese and raisins. Spoon mixture into lightly greased baking dish. Combine brown sugar and remaining ingredients. Sprinkle over rice mixture. Bake, uncovered, at 350° for 45 minutes.
In a skillet, cook bacon until crisp and drain thoroughly. Crumble bacon; set aside. Remove stems from mushrooms; chop stems and store covered in refrigerator for another use. Set mushrooms aside while preparing filling.
In large bowl, sprinkle the gelatine over water; let stand 1 minute. Add hot juice and stir until gelatine is completely dissolved. Stir in remaining ingredients. Pour into 6 (5 ounce) paper cups. Freeze until partially frozen. Insert wooden ice cream sticks and freeze until firm. Remove from the freezer 5 minutes before serving. Peel off paper cup. Makes 6 pops.
Mix oil, eggs and sugar well. Add apples, nuts and vanilla. Mix ingredients. Add flour, cinnamon, salt and soda. Mix well. Bake 1 hour at 325° or until it pulls away from pan. Use 9 x 13-inch or 11 x 15-inch pan. Especially good served warm with whipped cream.
Mix the first 5 ingredients together. Bake at 325° in an oiled and floured angel food cake pan, 40 to 50 minutes. Cool 5 minutes. Remove from pan. Poke little holes all over top and pour over the cake a mixture of the last 3 ingredients.
Cook noodles (follow package instructions), then saute butter and onions in frying pan.
Broil steak to desired doneness. Steam crab and broccoli for 10 minutes. Prepare Hollandaise per instructions. Place 4 to 6 ounce steak on plate, top with broccoli florets, crab meat and Hollandaise. Sprinkle with paprika.
Heat first 3 ingredients to boiling. Add lemon gelatin and stir until dissolved. Cool to room temperature. Rub 6-cup gelatin mold with vegetable oil. Mix cream cheese, coconut and pineapple. Stir evaporated milk into cooled gelatin mixture. Stir in cheese mixture. Pour into mold. Chill until firm. Turn out onto lettuce leaf, if desired.
Mix Ricotta, Mozzarella and eggs. Brown beef, stirring to separate meat. Pour off fat. Stir in spaghetti sauce. In each of 2 (2-quart) shallow baking dishes, layer 1 cup sauce mixture, 2 noodles and 1 cup cheese mixture. Repeat layers. Top with remaining noodles, remaining sauce mixture and Parmesan.
Cook spinach according to package and drain. In a medium bowl, lovingly break up the tuna. Add the spinach and mix. Add the mayonnaise and mix. Add the bread crumbs and mix. Add half of the Parmesan cheese and mix. Add the lemon juice and mix. Gently place the mixture into a 9-inch pie plate. Top with remaining cheese and bread crumbs. Bake at 325° for 20 minutes. Serves 4.
Combine 2 cups water and 2 boxes pudding mix; boil for 2 minutes. Dissolve jello in 1 cup of boiling water. Mix pudding and jello while hot. Cool. Add Cool Whip and oranges. Let stand several hours or overnight in refrigerator.
Preheat oven 350°, grease a medium (at least 1 1/2 qt.) casserole dish. In a large bowl, combine sugar, and flour. Stir in cheese.	Add the drained pineapple chunks and stir until ingredients are well combined. Transfer mixture to casserole dish. In medium bowl, combine cracker crumbs, butter and reserved pineapple juice, stirring until evenly blended, spread crumb mixture on pineapple mixture. (You may crumble a few more crackers over the top for an extra crispy version.)	Bake for 25 to 35 minutes or until golden brown.
Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender, but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4 to 6 chunks), bay leaves, thyme, oregano, salt and red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours. Remove 1 cup beans from stew; mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used, and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream, if desired. Yield: 4 servings.
Mix 1 cup flour, baking powder and salt. Cut in butter. Beat the egg and milk together and add to make batter for crust. Press in bottom of 9-inch square pan.
Slice potatoes 3/16-inch thick. Place in large utility dish and cover with plastic wrap; microwave until done. Slice red onions in rings. Mix slowly the salad oil and vinegar in mixer, then add beaten eggs. Next comes the sugar, salt and pepper and finally the basil. Place onions on top of potatoes. Pour sauce over top.
In saucepan, combine brown sugar, syrup, margarine, cream of tartar and salt. Bring to a boil, stirring over medium heat. Stirring constantly, boil rapidly about 5 minutes, until mixture reaches 260° on candy thermometer. Remove from heat. Stir in baking soda quickly but thoroughly. Pour at once over popcorn. Stir gently until kernels are coated. Bake at 200° for 1 hour, stirring 2 or 3 times. Turn out on wax paper and cool completely. Break into small clusters and store in airtight container.
Into a mixing bowl, sift together dry ingredients. Add milk and onion. Stir with fork until moistened. Set aside for 10 minutes. Dip with small spoon and drop into hot oil in deep pan. Fry 5 to 6 minutes or until golden brown on all sides. Drain on paper towel. Serve at once.
Mix well. Bake in a well greased 13 x 9 x 2-inch pan at 350° for 20 to 25 minutes. Use cream cheese or whipped cream for topping.
Cook bacon in medium saucepan until crisp. Add onion and celery; cook until lightly brown. Add peas with liquid. Reduce heat; cover and simmer for 5 minutes. Add water; bring to boil. Stir in rice. Reduce heat, cover and let stand 5 minutes. Fluff with fork.
Peel and cut off ends of potatoes; slice lengthwise about 1/4 inch thick. Mix water, sugar and butter together in an electric skillet with temperature set at 300° to 350°. When mixture starts to get caramelly, add sweet potatoes in layers. On each layer, sprinkle small amount of cinnamon, small amount of vanilla (put thumb over opening of bottle and shake out) and a very small amount of lemon juice (do same as with vanilla). Cover and cook until potatoes are fork-tender (about 20 minutes).
Brown ground beef with garlic powder. Drain and cool. Add cottage cheese, Mozzarella cheese and mayonnaise; mix well. Cook according to package directions 14 to 16 manicotti shells. Drain; cool on wax paper. Fill each shell with meat and cheese mixture. Cover with spaghetti sauce. Sprinkle with Parmesan cheese and oregano. Bake in a 9 x 13-inch Pyrex dish, covered with foil, for 15 minutes at 350°. Remove foil; bake another 10 minutes.
Place butter in 2-quart shallow casserole. Microwave at High for 55 seconds or until melted. Stir in sugar and cinnamon. Microwave at High for 30 to 45 seconds or just until hot; stir well. Gently mix in bananas; microwave at High for 1 to 2 minutes. Stir gently.
Heat oven to 350°. In a 9 x 13-inch pan, melt butter. Sprinkle 1 cup graham cracker crumbs over melted butter. Sprinkle coconut over crumbs. Sprinkle butterscotch chips over coconut. Sprinkle chocolate chips over butterscotch chips. Sprinkle chopped nuts over chocolate chips. Pour Eagle Brand milk over all, all around the pan. Sprinkle with a little salt and bake for 25 minutes. Let cool and cut.
Heat last 3 items together to make sauce. Wrap chicken pieces into crescent rolls. Cover with sauce and bake at 350° for 20 to 30 minutes. (I have also put some broccoli inside Chicken Roll-Ups.)
Tear bread in pieces into large mixing bowl. Add rest of ingredients. Mix thoroughly. Form lightly into loaf and place in shallow baking pan. Bake at 350°.
Season meat well on both sides, then coat meat by dipping in flour. Brown slowly on both sides in hot shortening or oil. Spoon off fat. Combine remaining ingredients, except onion slices, and pour over meat. Salt and pepper to taste. Simmer, uncovered, for 5 minutes. Add onion slices. Cover and bake in skillet or Dutch oven at 350° for 1 hour and 15 minutes or until tender.
Drain kraut in colander. Put in large bowl. Add celery, carrots, green pepper and onion. Dissolve sugar and vinegar; add oil. Mix good with other ingredients. Let stand several hours in refrigerator, covered. Stir often. Keeps for 2 weeks.
Sift all dry ingredients together. Beat eggs; then add melted butter and milk to them. Combine egg mixture with dry ingredients; stir in rind and berries. Fill well-greased muffin tins about 2/3 full with batter. Bake at 400° for 20 to 25 minutes.
Drain all fruit. Cut apple rings and pineapple slices in half. Arrange fruit in layers in 2-quart casserole. Set aside.
Preheat oven to 350°. In medium bowl, cream margarine and sugar until light and fluffy. Add eggs and beat well. Stir in banana. Sift flour, baking powder, baking soda and salt into creamed mixture; mix well. Fold in undrained pineapple and coconut. Pour into greased and floured 9 x 5-inch loaf pan. Bake for 1 hour and 10 minutes or until pick inserted in center comes out clean. Makes 1 loaf.
Saute onion and green pepper in butter or oleo until tender, but not brown. Blend in flour and salt. Stir in chicken broth, cream, paprika and cayenne pepper. Cook and stir until sauce thickens and bubbles. Stir small amount of hot mixture into egg yolks, return to hot mixture. Cook and stir over low heat about 1 minute. Stir in chicken or turkey, sherry and mushrooms (drained). Cook until thoroughly heated. If a deeper color is desired, add a dash or two of turmeric powder. Serve in patty shells or over toast points or toast cups.
Lightly brown beef and onion. Stir in tomatoes, beans, corn, tomato sauce, mushrooms and taco seasoning. Bring to a boil and simmer 15 to 20 minutes. Serve with avocado, grated cheese, sour cream, chopped onions and corn chips. This freezes well.
Mix the 2 tablespoons milk into the peanut butter. Gently stir in whipped topping. Pour the 2 cups skim milk into large bowl. Add pudding mix and beat with wire whisk 1 to 2 minutes or until blended. Spoon whipped topping mixture and pudding alternately into 6 parfait glasses. Refrigerate 1 hour before serving.
In small mixing bowl, mix Italian dressing, red pepper flakes, pepper sauce, salt, pepper, soy sauce and lime juice. Add chicken and marinate for 1 hour, unrefrigerated or 3 hours, refrigerated. In large frying pan, heat oil then add onions and peppers; stir-fry until onions are translucent. Broil chicken until done, saving leftover marinade. Cut chicken into 1-inch strips and add to pan with onions and peppers along with leftover marinade. Stir-fry for 1 minute, mixing well. Then fill tortilla with stir-fry and other optional ingredients. Very tasty low-fat recipe. This is a real treat. Serves 4.
Boil sugar, milk and oleo to soft ball stage. Add peanut butter, Marshmallow Fluff and vanilla. Beat until firm. Pour out on waxed paper.
Cook until thick and clear. Remove from heat. Add 1 small package of strawberry jello. Add a couple drops of red food coloring. Put strawberries in shell and pour mixture over berries.
Cut raw potatoes (with skins on) into small pieces. Mix with soup and oil. Put into baking dish. Cover with foil; bake for 1 hour at 350°.
Combine pecans, raisins, cherries and pineapple. Crush vanilla wafers and mix with fruit mixture. Add Eagle Brand milk and mix well. Divide into 4 equal parts. Shape into rolls and wrap each in foil. Then refrigerate.
Brown onion and bell pepper in butter. Add ground beef and brown. Stir in remaining ingredients. Put in large casserole dish and bake at 350° for 40 minutes.
Sift dry ingredients together, then add shortening and milk. Roll out on floured board and cut with a biscuit cutter. Preheat oven to 425°. Bake about 12 minutes or until golden brown.
Marinate fish in dressing 1/2 hour, then roll in crushed cracker crumbs. Cook on High for 5 minutes per pound.
Prepare instant potatoes as you normally would, but make kind of thick. Cook hamburger and onion until light brown. Drain and pour in 9 x 13-inch baking dish. Spread beans over hamburger. Add salt and pepper. Spread tomato soup over beans. Top with mounds of mashed potatoes. Cover with cheese. Cover with foil and bake at 350° for 25 to 30 minutes.
Bake cake mix according to directions on box and let cool. When cooled, crumble cake and then add other ingredients, adding milk last. Mix well and pack into container such as fruit cake tin with glass in center or can be rolled into logs. Chill overnight and store in refrigerator as this one keeps for a long time.
Peel and core apple. Slice	into bite size pieces. Heat apple dip and pour over apple pieces. Top with Cool Whip and nuts.
Place tortilla on plate. Arrange cheese on tortilla without overlapping. Top with peppers. Fold in half. Cover. Microwave on High 25 to 40 seconds, or until cheese begins to melt. Let stand, covered, 1 minute. Fold into quarters. Serve with chunky picante sauce. Makes one serving.
Mix everything together except pecans, then stir in pecans. Pour into one (9-inch) unbaked pie crust. Bake at 350° for 30 to 35 minutes. May be a little shaky in the middle, but will firm up when cool.
Cream sugar with Crisco, eggs (well beaten) and vanilla, then add sifted flour and salt. Batter will be stiff. Spread with spoon on floured 9 x 13-inch cookie pan (with lips). Spread filling on top.
Mix ingredients together. Make into little balls. Put on baking sheet and flatten with fork. Bake at 350° for about 15 to 20 minutes.
Heat oil and butter in skillet. Add garlic; cook until lightly browned. Cool slightly. Add water slowly. Stir in parsley, salt, pepper and oregano. Blend flour with enough clam juice to make a smooth paste. Stir in. Add clams and clam juice. Cook and stir over medium heat until slightly thickened. Makes about 3 cups. This is very rich so a little goes a long way.
Bring Coke, cocoa, margarine and oil to a boil. Sift the dry ingredients and pour boiled mixture over this. Then add buttermilk, eggs and vanilla; beat together until smooth. Fold in marshmallows. Bake in a greased and floured 13 x 9-inch pan at 350° for 45 to 50 minutes.
Mix and bake at 350° for 30 to 40 minutes. Unmolds nicely for slicing.
Brown chicken (chicken can be skinned). Add remaining ingredients; cook slowly, covered, until chicken is falling apart. Remove bones. Serve over pasta with crusty French bread.
Scald milk and pour over the shortening. Add salt, sugar and nutmeg. Cool until lukewarm; add beaten egg and yeast, which has been softened in the warm water. Add enough flour to make a stiff dough. Knead thoroughly and let rise in a warm place until doubled in bulk. Fry in deep fat, which should be 360°. Cook about 2 1/2 minutes each. Makes about 3 dozen doughnuts.
Beat the eggs about 2 minutes. Mix eggs with rest of ingredients. Beat until smooth. Crumble chopped nuts into greased Bundt type pan. Pour mixture over nuts. Bake 1 hour at 325°. Let set 15 to 20 minutes before taking out of pan.
Add enough flour to the other ingredients to make dough easy to handle and roll. Fry in deep fat.
In skillet, cook beef until brown. Drain off fat. Stir in tomatoes and corn. Add seasoning pack from the noodles. Stir broken-up noodles into beef mixture. Bring to boil; reduce heat. Cover and simmer 10 minutes until noodles are tender.
Combine all ingredients, except apple. Bring to boil, stirring. Cover and cook 20 minutes, stirring occasionally. Add apple cubes, simmer, covered, for 5 minutes. Remove cinnamon. Serve warm or cold as a dessert. Makes about 8 to 10 servings.
Saute onions, bell pepper, garlic and 1/2 green onions in butter. Add tomato paste and sugar and cook 1 hour. Add shrimp and remaining green onions. Cook for 15 to 20 minutes. Serve over rice.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until creamy. Beat egg into creamy mixture. Combine flour, salt and baking soda; blend into creamed mixture. Stir in chocolate chips and pecans. Drop by rounded tablespoonfuls, about 3 inches apart, onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool about 1 minute and put on foil. Yields about 2 1/2 dozen cookies.
Combine all ingredients, except cheese; stir well until blended. Spoon mixture into greased 12 x 8 x 2-inch baking dish. Bake at 350° for 25 minutes, top with cheese and bake 5 minutes more.
Heat oil and butter in skillet until foamy. Add apple rings and saute briskly over moderately-high heat. When apples are hot, about 8 minutes, sprinkle in cinnamon. Toss in pecans and cook 3 to 4 minutes longer.
Heat oil in an 8 qt. stock pot. Cook chicken, onions, peppers and garlic until chicken is no longer pink. Add remaining ingredients and simmer for 1 - 2 hours. Can be served over rice or with a dollop of sour cream and shredded cheddar cheese.
Brown chicken in oil. Place in a crock-pot. Mix the jelly and catsup, then pour over chicken. Cook on LOW for 6 hours.
Dissolve jello in 1 cup boiling water.	Add juices from pineapple and blueberries.	Cool. Place in a 9 x 13-inch pan. Refrigerate. When	jello thickens, add pineapple, blueberries and pecans; stir well. Return pan to refrigerator to let jello set. Cream together cream cheese, sour cream and sugar. Place cream cheese topping mixture on firm jello. Add pecans on topping, if you like.
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels.
Combine and place in 9 x 13-inch glass flat dish. Sprinkle with paprika. Bake 1 hour at 350°.
Precook rice; drain and cool. Add pineapple with half of the juice. Add cinnamon and sugar. Bake at 325° for 30 minutes until slightly brown. Spread a little melted butter after baking.
Combine cabbage, peppers and onion. Combine sugar, oil and vinegar in small saucepan and heat until sugar dissolves, let cool. Add all mixtures together and chill at least two hours in refrigerator.
Press crescent rolls into bottom of 13 x 9 inch greased pan. Mix together, cream cheese, egg yolks, 1 cup sugar and vanilla. Put Mixture over the crescent rolls. Put crescents on top. Mix egg whites, cinnamon and 1 tablespoon sugar. Brush on top of rolls. Bake at 350° until golden.
Combine all ingredients in a large pot and slowly bring to a boil. Reduce heat and simmer for 15 minutes. Ladle into hot jars, leaving 1/2 to 1-inch headspace. Process in boiling water bath for 15 minutes.
In mixing bowl, combine cake mix, butter, 1 egg and pecans. Mix good and pat this into a 13 x 9-inch pan. In another bowl, mix cream cheese, 4x sugar and 3 eggs. Mix very good. Pour this over what you have put in pan. Bake at 300° for 1 hour. Let cool and cut into squares.
Cook together sugar, dates and Pet milk until it forms a soft ball in cold water. Cool to lukewarm. Beat a few strokes. Add nuts and butter. Knead on a tabletop. Knead well into powdered sugar. It will be firm, but not stiff. Roll into cylinder mold. Let stand 24 hours before slicing. This recipe will make 2 or 3 rolls. Slice only enough for occasion. Place in tin; will keep several weeks.
Cut potatoes for fries. Beat egg white. Coat potatoes with egg white. Spray large cookie sheet with Pam. Place potatoes on sheet. Bake in oven at 350° until brown, turning several times. Sprinkle with Mrs. Dash white hot.
Mix together the first 5 ingredients. Add the vinegar and boiling water. Place on heat and bring just to a boil. Cool and either use at once or keep in the refrigerator for future use. It can be thinned with sweet or sour cream. Very good on potato salad. Keep in refrigerator. Will keep one month.
Mix all ingredients together. Use whatever amount of pecans, etc., you wish. Spray a 9 x 13-inch pan with baking spray. Bake in preheated 350° oven for 20 to 25 minutes. Do not overbake.
Stir boiling water into gelatin in bowl 2 minutes or until dissolved. Mix water and ice to make 1 1/4 cups. Stir into gelatin until slightly thickened. Remove remaining ice cubes. Stir in Cool Whip until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with remaining Cool Whip. Makes 8 servings.