HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash chicken tenders; place in single layer in microwave dish. Add 1/4 cup water; poach 12 minutes, turning over after 6 minutes. Let stand until cool. Cut into large bites. Saute pepper and onion in 1 stick melted butter for 3 to 5 minutes, until tender. Blend in flour. Add chicken broth and water; mix well. Cook 4 to 6 minutes, stirring every 2 minutes, until thick. Add chicken, mushrooms, pimientos, salt and pepper. Beat egg yolks in milk; add to above mixture. Cook for 10 minutes, stirring every 2 minutes. One cup frozen peas may be added the last 5 minutes, if desired. Serve over Bisquick baking powder biscuits, mashed potatoes or puff pastry cups. Serves 6 to 8.
Sift together sugar and nonfat dry milk and set aside. In top of	2 quart double boiler (over boiling water), melt margarine and cream	or chunk style peanut butter.	Then add corn syrup, water and vanilla. Blend in sifted sugar and dry milk. Add nuts (toast 3 1/3 minutes in microwave) and marshmallows. (I put these in earlier	and let melt.) Pour in a greased baking dish and let set. Cut into squares.
Boil chicken and cut in chunks. Combine with both cans of soup, milk, carrots and peas. Place in large casserole dish. Prepare stuffing following package directions. Spread over mixture in the casserole dish. Cook at 400° for 45 minutes, until bubbly.
Combine cabbage and water in large saucepan. Cover and cook over medium heat for 15 minutes; drain well. Place cabbage wedges in a 12 x 8 x 2-inch baking dish. Melt butter in saucepan over low heat. Add flour, stirring well until thickened. Add salt and pepper. Pour sauce over cabbage. Bake at 375° for 20 minutes. Combine cheese, mayonnaise, chili sauce, onion and green pepper; mix. Spread over cabbage. Bake at 400° for 20 minutes.
Cream sugar and butter. Add eggs, beaten. Add flour and dry ingredients. Add water, vanilla and coffee. Mix well and add raisins and nuts. Grease and spread in pan. Bake at 350° for 15 to 20 minutes. Cool and cut into bars.
Pour over meat mixture and bake at 350° for 1 hour and 15 minutes, basting occasionally with the sauce. Serve surplus sauce as gravy.
Combine all ingredients, except olives, in the bowl of a processor. Pulse until well blended. Form into a large ball, chilling if necessary to handle easily. Garnish with olive slices in a spiral or however desired. Chill. Serve with crackers.
Mix apples, sugar and lemon juice. Put in baking dish. Combine oleo, 3/4 cup sugar, flour and grated cheese. Mix well by hand. Sprinkle over and pat down on apples. Bake at 350° until bubbly and brown. (Amounts of oleo and sugar can be reduced a bit according to one's taste.)
Moisten cornmeal with enough cold water to make a paste. Stir paste into boiling salted water, beating thoroughly. Stir until it thickens. Cook at low heat for 10 to 15 minutes. Pour hot into a narrow baking pan; let stand until cold and solid. Cut in thick slices and fry on both sides in a well buttered hot skillet until nicely browned.
Place uncooked chicken in a 9 x 13 casserole dish. Mix all ingredients together and pour over chicken. Bake at 350° for 1 hour.
Bring cream and half and half to simmer in a large saucepan. Whisk yolks and sugar in a large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across (about 4 minutes). Do not boil. Strain into bowl. Stir in nutmeg and cool slightly. Divide warm or cold mixture among 6 cups or glasses. Stir 1 tablespoon sherry into each. Sprinkle additional nutmeg over each and serve.
In a saucepan, mix milk, butter, sugar and cocoa. Boil 1 minute. Remove from heat and stir in peanut butter and vanilla. Gradually stir in oats, mixing well. Drop on wax paper and allow to cool.
Mix and bring to a boil. Boil 2 minutes. Remove from heat and let stand for 10 minutes. This is important! Then beat until thick and spread on cooled cake. Makes enough for 3 layer cake.
Grease glass loaf pan with vegetable oil. In bowl cream together cream cheese adding sugar and sour cream. Fold in fruit and marshmallows. Pour into loaf pan. Freeze at least 8 hours before serving. Thaw 30 minutes before serving. Cut into colorful slices for a refreshing salad.
Grease a shallow baking pan. Mix flour, garlic salt, salt and pepper together. Dredge pork chops in seasoned flour. Heat shortening in a frying pan and brown chops.
Whip the cream. Combine all other ingredients and fold into cream. Pour into crumb pie shell and chill overnight.
Stir all ingredients together. Put into a 9 x 13-inch casserole. Top with French fried onions. Bake at 350° for 30 minutes.
In a 6 quart Dutch oven, over medium heat, cook beef, green pepper and onion with chili powder and pepper until beef is browned and vegetables are tender, stirring to separate meat. Spoon off fat. Add tomato juice, kidney beans and great northern beans. Heat to boiling. Reduce heat to low. Cover:cook 20 minutes, stirring occasionally. Makes 6 cups or 6 servings.
Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients, except yogurt. Simmer, uncovered, 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt.
Dissolve yeast in 1/2 cup warm water. Mix with oatmeal, Crisco, molasses, brown sugar, salt and egg. Pour 4 1/2 cups hot water over all. Add flour. Make into buns, let rise and bake at 350°.
Mince ginger root and garlic; set aside. Mix soy sauce, sherry, ketchup, red pepper and sugar; set aside.
Place beans in bottom of greased casserole. Place corn over beans. Mix water chestnuts, onions, sour cream, cheese and soup. Pour over vegetables covered with cracker crumbs. Bake at 325° until brown (approximately 30 minutes).
Cook squash with butter, salt, pepper and garlic. Cook until tender; mash and add eggs, cheese, milk and cracker crumbs. Pour into buttered casserole dish; top with cracker crumbs. Bake at 350° for 30 minutes.
Pour rice into a large casserole dish. Mix the 3 soups together and pour over the rice. Place chicken breasts on top of rice. Cover. Bake 1 hour and 45 minutes at 350°. This is very good.
Mix all ingredients and pour into a greased 9 x 13-inch dish. Cover and refrigerate overnight. Uncover and bake at 350° for 35 to 45 minutes or until set.
Heat oven to 350°. Brush chicken with salad dressing; coat with combined crumbs and cheese. Sprinkle with salt and pepper. Place in a 13 x 9-inch baking dish. Bake 1 hour or until tender.
Combine shortening and boiling water. Stir until shortening is melted. Combine eggs, sugar and salt. Beat in cold water. Soften yeast in lukewarm water. Combine the three mixtures and add the flour. Cover and chill overnight. Roll for cinnamon rolls or shape for coffee cake. Bake at 375° for 10 to 12 minutes for rolls, longer for coffee cake.
Place apples in the bottom of a greased baking dish. Mix flour, sugar, baking powder, salt and the egg with a fork until the mixture is crumbly. Place on top of the apples. Pour 1/4 cup melted butter over top. Sprinkle with cinnamon if desired. Bake 30 to 40 minutes at 350°. Use a 1 1/2-quart glass oblong baking dish. Serves 6.
Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with a wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Cut the bottom part of the eggplant with stalk to discard it. Wash the eggplant and boil it in water by cooking in microwave at High energy for 9 minutes. Drain the water by a colander. Peel the eggplant and mash it. Cut the tomato into small pieces, onion and the clove of garlic should be minced and kept ready.
Add vinegar to beaten eggs. Heat. Stir until thick. Pour over sliced hard-boiled eggs. A good sauce for greens.
Cream butter, sugar, chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition. (Use medium speed on mixer.) Turn into cooled, baked pie shell. Chill 1 to 2 hours. Serve with whipped cream.
Drain salmon, remove skin and ribs. Flake with a fork. Cream the cream cheese and blend in lemon juice, onion, horseradish, salt, Worcestershire, cayenne and liquid smoke. Blend well. Add salmon. Shape and roll in parsley and nuts. Chill.
Prick potatoes with a fork. Bake at 375° for 45 to 50 minutes or until tender. Cut in half lengthwise. Gently scoop out pulp, leaving a thin shell.
Mix all ingredients together. Chill at least 1 hour before serving. Serve with raw chilled vegetables or on chips. Makes 1 1/2 cups.
Cream shortening and sugar until light and fluffy. Add eggs, beating well after each addition. Add milk and flour that has been sifted with salt alternately beginning and ending with flour. Add flavoring. Bake in 10-inch tube cake pan for 1 hour and 25 minutes at 325°. Makes 25 servings.
Blanch corn in boiling water for 3 minutes. Drain and cool under cold water. Cut the kernels from the cobs and place in a large bowl. Add all the other ingredients and mix well. Serve with warm tortillas.
Combine crumbs and melted margarine. Line 13 x 9 x 2-inch pan with crust. Combine sugar, softened margarine, eggs and vanilla. Beat at high speed 15 minutes and spread over crust. Slice bananas over top. Spread crushed pineapple and fruit cocktail over bananas. Spread Cool Whip over top. Place cherries on top. Cover and refrigerate for 24 hours.
Heat oil in a large skillet; add garlic and anchovies. Saute over low heat about 1 minute; do not brown. Stir in tomatoes with their juice, olives, capers, red pepper, oregano and black pepper. Cook over medium heat, stirring to break up tomatoes, until the sauce thickens, about 15 minutes. Stir in parsley; simmer 2 minutes.
In a saucepan combine sugar, vinegar, turmeric and mustard. Bring to a boil. Remove from heat and cool (sugar should be dissolved). Drain sauerkraut, bean sprouts and water chestnuts. Slice chestnuts. Mix kraut, bean sprouts, sliced chestnuts, chopped celery, sliced onion rings and mix in cooled liquid. Keep in refrigerator.
Cream the margarine and powdered sugar together. Add vanilla, water and nuts, then add flour, blending well. Roll into balls or little crescents with hands. Bake in a 325° oven until slightly browned. Dust with powdered sugar, if desired.
Heat water, berries, sugar and lemon juice, stirring as little as possible. Dissolve cornstarch in cold water. Add to berry mixture and cook until thick. Set aside. Heat milk and marshmallows in double boiler until melted, then cool. Whip Dream Whip and add to cooled marshmallows.
In a large bowl, combine the first 7 ingredients. Sprinkle with a little salt and pepper. Toss; cover and chill. Pour the Italian dressing over salad; toss lightly to coat vegetables. Makes 6 servings.
Salt and pepper pork chops; brown in a large skillet. Place a slice of onion and green pepper on each pork chop. Mix tomato paste and water; pour over chops. Simmer for 45 minutes or until tender. Serve with rice.
Combine shortening and sugar in a large bowl. Cream until light and fluffy. Beat in egg and stir in banana and oats.
Combine all ingredients except the whipped topping. Fold in whipped topping last. Garnish with marshmallows, pecans, even maraschino cherries, if desired. Refrigerate. Makes a pretty, fluffy salad great for hot summer days.
Cut corn from cob; grate corn, celery, peppers and onion. Combine all ingredients. Add salt to taste. Boil 1/2 hour. Process 20 minutes in pint jars. (Carrots may also be grated and added.)
Cook macaroni as directed on package. Rinse and drain. Melt butter. Stir in flour, salt, pepper, mustard and paprika. When well blended, add milk slowly, stirring constantly over low heat until mixture thickens and boils. Add cheese and Worcestershire sauce until cheese has melted. Add drained macaroni and pour mixture into greased 2-quart baking dish. Bake in moderately hot oven at 400°.
Grease 2 x 13-inch pan. Place bread slices in bottom. Layer cheese and pepperoni on top. Mix together eggs, milk and spices with a whisk. Pour over all. Refrigerate overnight or bake immediately in 300° oven for 50 minutes or until set.
Soften cream cheese to room temperature. Add milk and blend until smooth. Add lemonade and beat thoroughly again. Pour into crusts. (Will be completely full.) Freeze well. Slice and serve frozen.
Boil soup and rice in water. Brown sausage and drain. Mix onion, pepper, celery and mushrooms together. Melt some butter in the sausage. Mix all the ingredients in large bowl. Pour into baking dish and bake 20 minutes at 325°.
Boil zucchini in 1 1/2 cups water for 2 to 6 minutes. Drain. Add sugar, pineapple and lemon juice. Boil 6 minutes. Add Jell-O and boil 2 minutes. Put in jars and cool, then put in freezer.
Place beans in a greased baking dish. Dot with butter. Sprinkle with salt, paprika, cayenne and grated cheese. Pour over them the milk or stock. Cover dish. Bake in moderate oven at 350° for about 1 hour.
Spread raspberries in unbaked pie shell. Stir sour cream and combined sugar, flour and salt together, mixing well. Spoon over berries, spreading to edge of crust. Sprinkle top with 2 teaspoons sugar. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 30 minutes more, or until topping is lightly browned. Cool at room temperature; serve fresh.
Mix unsifted dry ingredients. Add eggs, chopped onions and enough milk to make a stiff batter. Drop by spoonfuls into hot grease. Brown on both sides. Drain. Serves 4 to 6.
Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat until crisp. Drain on paper towels. Reserve 1/2 cup drippings in the skillet. Crumble bacon and set aside. Cook mushrooms and onion in drippings over medium-high heat until tender, stirring occasionally. Blend in flour, salt and pepper. Add chicken broth and half and half. Stir constantly over medium-high heat until mixture thickens and bubbles. Remove from heat. Stir in sherry.
Beat everything together except egg whites and zucchini. Beat till smooth, fold in egg whites. Dip zucchini into batter and fry in deep hot fat (about 375°) for 2 to 5 minutes. Drain and serve immediately.
Mix all dry ingredients together. Add tomato sauce and eggs, mix well. Add ground beef and mix well. Bake in 9 x 5-inch loaf pan at 375° for 2 hours.
Thoroughly cream together butter and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir flour and baking powder together thoroughly. Gradually add to creamed mixture, mixing until smooth. Force dough through cookie press onto ungreased cookie sheet. Decorate as desired. Bake at 400° for 8 to 10 minutes. Makes 48 cookies.
Blend cream cheese, eggs, sugar and vanilla until smooth. Put vanilla wafer in bottom of each cupcake paper or foil cup, which has been put in a muffin pan. (Foil cup works the best.) Bake at 375° for 15 to 18 minutes. Top with cherry pie filling or any pie filling you like. Refrigerate. Makes about 18.
Cook spinach according to package directions; drain well. Stir in remaining ingredients and chill.
Mix pretzels, margarine and sugar in a 13 x 9-inch pan. Bake 8 minutes at 400°. (Do not overbake.) Cool.
Reserve 4 strawberries for garnish, if desired. Place crushed ice and 1 pint of strawberries in blender or food processor. Cover and blend until mixture is almost smooth. Pour into 1-quart (or larger) pitcher.
Mix peanut butter and honey. Heat 20 seconds in microwave. Stir in cereal. Press into pie plate. Prepare pudding and pour it over the pie plate mixture. Chill well. Serves 4.
Cook until smooth and thick; cool. Spread cooled filling over crumb mixture and cover with other half of crumb mixture. Bake at 350° for 30 minutes.
In bottom of electric skillet or heavy skillet, layer cabbage. Slice carrots as desired. Layer over cabbage. Cut potatoes into quarters; layer over carrots and cabbage. Salt and pepper. Layer sausage over vegetables. Add just enough water to steam and steam until done.
Mix sour cream and soup. Add remaining ingredients. Stir over medium heat until hot. Do not boil. Serve on toast or pastry shells.
Place roast in crock-pot. Mix sliced onion, undiluted condensed canned soup, seasoning and water and pour over roast. Cover and cook 8 to 10 hours on low setting. Makes 8 to 10 servings.
Dissolve jello. Add apricot nectar. Chill. Add remaining ingredients and refrigerate in mold or bowl to jell (about 6 hours).
Rinse and drain all beans. In a large saucepan, cook the onion and pepper in 1/2 cup of water until tender. Add beans, tomato paste, tomatoes, seasonings and remaining water. Bring to a boil. Reduce heat, simmer covered, about 20 minutes.
Melt chocolate chips and peanut butter in large saucepan over low heat, stirring constantly. Add cereal; stir gently until coated. Place confectioners sugar in large paper bag. Add cereal; shake until cereal is coated. Spread in single layer in 10 x 15-inch pan. Let stand until dry. Store in covered container. Yield: 18 servings.
Mix all together; pour into loaf pan. Bake 1 1/2 hours in a 400° oven.
Bake cake as directed. When cake is ready, poke holes in top of cake. Pour cream of coconut and condensed milk on top. Let set until cool. While cooling, mix frozen coconut and Cool Whip together. When cool, spread mixture on top of cake. Keep refrigerated.
Crumble cornbread and loaf bread or biscuits. Add sage and onions. Mix with chicken broth, cream of chicken soup and water. (Add more liquid if needed.) Bake in a glass baking dish in a 350° oven for 20 to 25 minutes.
Mix sugar and oil together. Add eggs and mix well. Combine dry ingredients and stir in. Mix until smooth. Add pecans and carrots. Bake at 350° for 25 to 30 minutes.
In skillet, brown the ground beef. While ground beef is cooking, add the onion, green chilies and the chopped up, whole, peeled tomatoes. After the meat is cooked real good with the other ingredients, go ahead and add the corn and then peas. Let it cook for a few more minutes, then set aside.
Brown beef and onion; drain well. Line large casserole with half of Tater Tots; place meat mixture over Taters. Add soups and wine which have been mixed together. Top with remaining Tater Tots. Bake at 350° for 1 hour. Serves 6 to 8.
Drain mandarin oranges. Add juice to oil to equal 1 cup (can add water to bring to 1 cup). Put eggs, oil mixture and cake mix in bowl and mix. Add oranges to mixture and beat. Bake at 350° according to mix instructions.
Brown sausage; drain. Add oregano and garlic. On greased baking sheet, flatten biscuits to 4-inch circles with floured custard cup; leave a rim. Fill with tomato paste and sausage. Sprinkle with cheeses. Bake at 425° about 10 minutes.
Bring first 9 ingredients to a boil and let stand until cool. Sift flour, soda and baking powder together. Add all at once to cooled liquid. Pour into 2 greased loaf pans and bake at 350° for 1 hour.
Brown bacon, then fry onion, mushrooms and ham in the grease. Sprinkle cheese into bottom of pie crust, then add bacon and ham. Beat the remaining ingredients together and pour over the cheese, bacon and ham mixture. Bake in 375° oven for 45 minutes. Knife inserted in center should come out clean. Let stand for 15 minutes before cutting. Enjoy.
In bowl, mix shrimp, tails intact, and salsa. Cover; chill 1 hour. Meanwhile, cook rice; add chiles, scallions, salt and pepper. Mix. Skewer salsa coated shrimp; broil or grill until done. Place on rice. Serves 4.
Dip meat in flour. Brown in hot fat. Add onion, garlic, mushrooms, sour cream, soup, mushroom liquid and seasonings. Simmer 1 hour. Serve over noodles or rice.
First, you need to roll the cookie dough up in flat balls and put them in the oven in a big pan for about 10 minutes. You need about a tablespoon of chocolate chips. After you cook them, put them in the refrigerator for 3 to 5 minutes, then take them out. They are ready for a great serving.
Mix all ingredients together, pour in cups and then freeze. Take out of freezer before serving and allow to thaw to "slushy" stage. Great for brunch!
Combine "Cream" ingredients and spoon into centers of two cookies. Looks like a "Moon Pie."
Combine sour cream and milk. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Heat pie filling, stirring constantly. Remove from heat; slowly add gelatin and stir until dissolved. Add flavoring. Chill until almost set. Whip with rotary or electric mixer until fluffy. Beat egg whites until they hold a soft peak. Fold into gelatin mixture. Pour into pie shell and chill until firm. Serve with whipped topping or whipped cream, if desired.
Melt butter in 9 x 13-inch baking pan. Add crushed pretzels and sugar. Press and bake for 10 minutes at 350°. Cool. Dissolve Jell-O in boiling water. Add pineapple and frozen strawberries. Let partially set. Mix cream cheese, Cool Whip and powdered sugar. Spread on cooled pretzel layer. Add strawberry mixture on top when soft-set. Refrigerate overnight.
Fry bacon until crisp; remove from pan and crumble. Dust liver with flour. Brown in bacon drippings. Add bacon and remaining ingredients. Cover; simmer 30 minutes or until liver is tender. Uncover. Cook for a few minutes to thicken sauce. Serves 4.
Cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat. Stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add water, if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender. Serve over rice. Makes 6 servings.
Heat oven to 350°. Brown meat and drain. Stir in salsa, corn, Miracle Whip and chili powder. Layer 1/2 each of meat mixture, chips and cheese in a 2-quart casserole dish. Repeat layers.
Use equal portions of flour, butter and cheese. Rub butter into flour with salt, pepper and a touch of cayenne pepper. Add finely grated cheese and knead into a ball. Cover with foil or put into plastic bag and refrigerate at least 30 minutes. It will keep in refrigerator for up to 1 week. Roll out to about 1/4 inch thick. Cut or stamp cookie cutters into bite size pieces and put on cookie sheet.
Brown beef, onion and garlic in skillet, mix tomato soup and tomato paste together, add to meat mixture, add whole kernel corn. Boil noodles. Layer in casserole the meat mixture, noodles, cheese and repeat. End with meat mixture and cheese on top. Bake at 350° about 45 minutes or until bubbly.
Place 2 peach halves in each dessert dish. Melt jelly over low heat. Pour over peaches. Chill several hours.
Crush 1 cup of pretzels. Mix with the butter and 1/2 cup of sugar. Spread in bottom of a 9 x 13-inch dish. Bake at 325° for 5 to 6 minutes.
Spray ring mold pan with butter flavor Pam. Sprinkle some shredded cheese in bottom. Take two cans biscuits and cut each biscuit in half. Lay biscuit halves in bottom with small crack between each. Put a jalapeno slice on each. Sprinkle with Cheddar cheese. Do another layer the same, then do a third layer and put cheese only. Bake in a 400° oven for 20 minutes, or until golden brown.
Mix pudding and jello with rapidly boiling water. Remove from heat and chill for 2 hours. After 2 hours, whip mixture, then fold in drained mandarin oranges and the Cool Whip. Chill and serve.
Boil chicken. Cut up chicken in bite-sized pieces. Place in a baking dish. Mix the soups and milk; warm on stove. Pour over chicken. Prepare the stuffing as it says on box. Place on top of chicken in clumps. Bake at 325° for 40 minutes.
Add salt, sugar, pepper, flour and melted butter to cut corn. Add beaten eggs and milk to corn mixture. Pour into greased baking dish. Bake at 350° for 40 minutes, or until set. Serves 6.
Put all ingredients in crock-pot on low for 9 to 12 hours. Stir occasionally. Can be frozen.
Place all ingredients in one bowl. Mix at low speed for 1 minute and at high speed for 3 minutes. Pour into Bundt or tube pan. Cook at 350° for 45 to 50 minutes. Sprinkle confectioners sugar when cool.
Skin and scoop out middle of Vidalia onion. Bake until done. Scoop out rest of onion and cut up. Cut up sausage. Mix together with shredded cheese. Put in onion. Sprinkle more cheese on top. Put back in oven and bake 1 to 2 minutes until cheese melts.
Combine water, vinegar, sugar, cinnamon, salt and cloves. Heat to boiling. Add beets and onion. Cover pan and simmer for 5 minutes. Chill. Makes 1 pint.