HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken and debone. Add cup of water to broth. Slice onion in broth. Put seasoning packet from Stove Top stuffing in broth; bring to boil. Take out a cup of the broth and add corn bread packet to your corn bread slowly. Add sage and your chicken. Put in crock-pot until ready to serve (low heat).
Cream sugar and oil. Add eggs and beat well. Mix dry ingredients in sugar and oil, a little at a time. Add carrots. Bake at 350° in a greased pan.
Mix the pancake mix, milk, egg, vanilla and oil in bowl. Cut bananas into 1-inch slices. Coat with batter. Drop into fryer until brown; drain. Roll in sugar and cinnamon mixture.
Heat skillet or wok over high heat, then add 2 tablespoons oil and garlic. Saute garlic until lightly browned, about 1 minute. Add egg and scramble until yolk is set but egg is not dry or overcooked. Add white onion, green onions, cabbage and white pepper to taste. (If skillet becomes dry and vegetables start to stick, add 1 more tablespoon oil.) Add bacon to skillet and cook 1 to 2 minutes. Fold in rice, gently mixing with egg and vegetables. Cook, stirring, over high heat until rice is heated through, 2 to 4 minutes. Add soy sauce and oyster sauce, and stir to coat rice. Keep stirring until vegetables soften and rice starts to brown, 3 to 5 minutes. Serve hot. This recipe yields 4 servings.
Mix everything but soup and shape in a narrow loaf pan. Let set in refrigerator overnight. Slice in pieces and fry until brown. Put slices in layers in pan and spread mushroom soup on each piece. Make brown gravy in pan you fry in and mix with mushroom soup and pour over meat. Bake at 300° for 1 hour.
Sift together flour, baking powder, salt and sugar. Stir in nuts. Combine egg, milk and shortening. Add to flour mixture and blend only until all flour is moistened. Bake in greased loaf pan in moderate oven at 350° for 1 hour or until done. Store several hours or overnight before slicing.
Brown ground pork with onion; drain. Stir in 1/2 can of soup, bread, egg and nutmeg. Cut tenderloin in a half slit, almost through lengthwise. Stuff sides together. Fasten with strings or skewers. Wrap bacon around the roast. Cook, uncovered, in a 350° oven for 40 to 45 minutes per pound.
Simmer pineapple and corn starch, remove from heat and all all other ingredients. Serve with crackers.
With electric mixer, combine eggs, sugars, vanilla, milk and butter. Mix until well blended. Stir in oats, coconut and pecans. Stir to mix well. Pour into unbaked crust. Bake in preheated 350° oven for 45 minutes.
Cut grapefruit in half. Cut in segments and remove core. Garnish with sugar or brown sugar. Place in broiler for 10 minutes.
Cream shortening and sugar together, add an egg, beat well, add two tablespoons flour and beat. Continue adding eggs and flour until all the eggs are added, then add orange juice. Bake in a tube cake pan for 1 hour at 350°.
Bake at 425° the deep dish pie crust for 5 minutes. Prick bottom and sides of pastry. Sprinkle crabmeat, cheese, green onions and 1 tablespoon parsley evenly into pastry shell. Combine next 4 ingredients; stir well. Pour over crabmeat mixture. Bake in 325° oven for 35 to 40 minutes. Let stand 10 minutes before serving.
Cream the cream cheese. Add Eagle Brand milk, frozen lemonade and food coloring. Fold in Cool Whip. Spoon in 9-inch baked crust to chill.
Beat softened cream cheese; add eggs and sugar and beat 15 minutes until smooth. Add vanilla; beat 5 more minutes. Add chocolate chips and walnuts. Bake at 350° in a spring-form cheese cake pan until done (about 50 minutes). Make several days prior to serving. Excellent walnut flavor. Keep refrigerated.
Mix together and spread on wheat bread. Roll dill spear up in slice of bread. Slice roll into quarters.
Brown beef (break up with fork) and onions until done. Add rest of ingredients. Let come to a good boil. Reduce heat to low and simmer a while until ready to eat. Serve over corn Tostitos. Also good with corn bread. Top with grated cheese.
Mix for about 30 to 45 seconds in a blender. Bake at 350° until done. Makes its own crust. Delicious!
Mix brown sugar and mustard in bowl. Layer in oven-safe dish 1 can of beans, 1/2 sugar mixture, 1 can beans, 1/2 sugar mixture and bacon pieces. Pour ketchup over bacon and beans, enough to lightly coat. Bake at 350° for 1 1/2 hours.
Cut flour, salt, sugar and shortening into pea size. Beat egg, vinegar and water. Sprinkle over dry ingredients.
Mix zucchini and vanilla well. Sift flour and all dry ingredients together. Add other ingredients. Grease loaf pans. Bake at 325° for 1 hour.
Mix together sauce ingredients. Place chicken in baking pan. Spoon sauce over chicken. Cover with foil. Bake at 350° for 1 hour. Uncover. Bake 1/2 hour longer. Better than barbecue.
Dice potatoes; boil until tender. Dice carrots; boil until tender. Set aside. Add 1/4 cup butter. Steam broccoli and cauliflower for 15 minutes. Combine all in casserole dish. Mix corn soup and milk; pour over veggies and mix slightly. Sprinkle bread crumbs and cheese over top. Bake at 350° for approximately 20 minutes, or until hot and cheese is melted.
Preheat oven to 350°. Beat eggs. Add cream, oil and salt. Stir baking powder with meal. Add egg mixture. Add corn and both peppers. Mix well. Pour half into a greased ovenproof 2 1/2 to 3-quart casserole. Sprinkle half of the shredded cheese over top. Add remaining mixture and sprinkle other half of cheese over all. Bake 30 to 35 minutes. Serves 6 to 8.
In large pitcher or punch bowl, combine concentrates and water (2 1/2 or 3 cups of water can be added, if desired). Just before serving, add ginger ale and ice (33 ounces of ginger ale can be added, if desired). Stir to blend. Garnish as desired.
Mix all ingredients together except water. Add water and mix well. Bake at 350° for 30 minutes.
In skillet, heat oil. Cook pork, celery, pepper and onion until tender. In a large bowl, combine pork mixture, noodles, soups, corn and milk, salt and pepper; mix well. Place in 13 x 9-inch baking dish; sprinkle with crumbs and butter. Bake at 350° for 45 minutes. Serves 8 to 10.
Preheat oven to 375°. Saute celery, onion and green pepper in medium saucepan, about 15 minutes. Blend in flour and salt; cook until bubbly. Stir in tomatoes, shrimp and sherry. Bring to boil; simmer, covered, for 10 minutes. Stir in 1/2 cup of the cheese. Add eggs. Pour into 2-quart casserole. Top with rice and sprinkle with remaining 1 cup cheese. Bake for 25 to 30 minutes. Serves 6 to 8.
Cream butter and sugar. Add vanilla and mix well. Add chips. Roll in lengths of pinky (long and thin). Bake at 350° for 15 to 20 minutes.
Chop and saut onion and pepper. Mix with first four ingredients. Line 13 x 9-inch pan with tortillas. Spread with half of chicken mixture. Sprinkle with half of the cheese and repeat layers beginning with tortillas. Bake at 350° for 30 minutes or until bubbly.
In a small bowl, combine cornstarch and water until smooth. Set aside. Remove all but 2 tablespoons of fat dripping from roasting pan. Stir in broth or bouillon. Cook over medium heat, stirring to loosen the browned bits. Remove from heat. Stir the cornstarch mixture into pan. Add seasonings. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
Combine fruit and water; cook until thick. Remove from fire and set aside to cool. Add remaining ingredients and mix well. Bake at 350°. Cool and cut into bars.
Saute onion in butter until soft, about 5 minutes. Over high heat, stir in mushrooms. Stir in flour and cloves; cook 2 minutes, stirring constantly. Stir in chicken stock. Bring mixture to a boil; reduce to a simmer. Simmer until mushrooms are cooked and soup has thickened slightly, about 15 minutes. Stir in milk and creme fraiche. Season with salt, pepper, nutmeg and cayenne pepper. Heat, stirring constantly, until soup just begins to simmer. Remove from heat. Stir in lemon juice by drops. Serve garnished with enoki mushrooms and chives, sliced thinly.
Bring water to a boil with salt and oil in a 2 1/2-quart cooker. Add macaroni and cook until well done, about 5 minutes. Drain. Add milk and margarine. Cook until margarine melts and milk starts to bubble. Add cheese. Stir occasionally. Cook on low heat for about 15 minutes or until milk cooks down and becomes creamy.
Combine sugar, corn syrup and vinegar and cook over medium heat, stirring until sugar melts. Cook, without stirring, until mixture is very brittle when placed in cold water. Remove from heat and add baking soda. Pour into a well-greased pan. When hard, break into pieces.
Brown ground beef and onion. Salt and pepper to taste. Drain well. Add spaghetti sauce. Line a 9 x 13-inch pan with flattened canned biscuits. Pour meat mixture onto biscuits. Top with shredded Mozzarella cheese. Bake at temperature indicated on biscuit can until biscuit crust is brown and cheese bubbles.
and proceed as before. Or you can make up your own combination, using ingredients of this type. The Mexicans might not think so, but it will all come out guacamole.
Cream butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour and baking soda; add to creamed mixture. Stir in peanut butter chips and chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Cool slightly before removing from cookie sheet. Yields about 5 dozen.
Stir together gently. Refrigerate overnight. Good on most meats, sandwiches or slaw.
Boil peppers for 5 minutes. Brown ground meat. Add chopped onion, garlic salt, flour, milk, fresh tomatoes, tomato sauce, cooked rice, cheese, salt and pepper to taste. Mix well and stuff into peppers. Cook at 350° for 15 minutes.
Fry onion in butter. Add cheese and melt. Add milk and mayo; mix well. Add chicken and broccoli; mix well and cook for 10 minutes. Pour into a 13 x 9-inch pan. Roll out croissant and slice into long strips. Place strips on mixture in a lattice pattern. Bake at 400° until golden brown.
Mix all ingredients and pour in unbaked pie crust. Bake in a hot oven for about 5 minutes. Reduce temperature to about 350° and bake about 1 hour.
Blend together butter, sugar and eggs. Gradually add flour, mixing thoroughly, then add vanilla. Fold in 7-Up. Pour into well-greased and floured Bundt pan. Bake at 325° for 1 1/2 hours. Cool in pan for 2 hours, then rack cool.
Melt Crisco. Cook cut up cabbage. Add salt. Add vinegar. Slow cook for 1 hour. Add jelly, sugar and apples; stir. Cook for another hour.
Boil vinegar and sugar. When cool, pour over vegetables and let marinate several hours before serving.
Cook chicken in salted water. Remove from bone and cut into bite-size pieces. Cook broccoli in broth from chicken. Place broccoli in buttered 9 x 13-inch casserole dish. Top with chicken. Mix soup, mayonnaise, evaporated milk, cheese, lemon juice and curry powder. Pour over chicken. Top with buttered, toasted bread crumbs. Bake 30 minutes at 350°.
Mix all ingredients, except wieners, and let stand 1 hour. Dip wieners in batter and deep fry until golden brown.
Stir chocolate into water over low heat until melted; cool. Beat the cream cheese and sugar until smooth; add chocolate. Spoon mixture into pie crust; chill for 3 hours.
Mix all dry ingredients well, then add buttermilk to form round ball for kneading. On floured surface, knead to form loaf for about 10 minutes. When formed, turn into greased pan or Turk's head. Place into 350° oven and bake for 1 hour. Test for doneness with piece of spaghetti. Cool for 15 minutes and remove from pan.
Combine meat, crumbs, milk and seasonings. Shape into meat balls. Brown and cook 10 minutes. Place in 2 1/2-quart casserole.
Saute garlic in olive oil until golden. Slowly add can of cannelini beans and stir. Add parsley, oregano, basil and salt. Add 1 can of water to beans; stir and add tomato paste. Cover and simmer for about 20 minutes. In a 3-quart pot, boil water for pasta. Cook according to package directions. Drain and add beans. Heat through; stir and top with Romano cheese.
Fry bacon until crisp and set aside. Be sure to save the grease. Break lettuce into bite size pieces. Add oranges (drained). Toast pecans for 3 to 5 minutes at 350° (careful, they burn easily). Add pecans to salad and stir. Store in refrigerator until ready to serve. Then add bacon pieces.
Mix all ingredients except the vanilla in the top part of a double boiler and continuously beat with an electric mixer or egg beater until light and fluffy. Add the vanilla.
Sift flour, baking powder and salt into a medium size bowl. Blend in butter until mixture is crumbly. Add cheese, cayenne pepper and water. Mix well until mixture holds together. Roll out and cut into strips.
In a saucepan, boil milk and sugar for about 3 minutes. Add marshmallow cream and peanut butter and mix well. Quickly pour in a buttered 8-inch pan. Chill in ice box until set. Cut into small squares.
Chop pepper, onions and celery fine; steam until tender (don't use much water to steam this). Add tomato soup, catsup and chili sauce to it. Add pepper, salt and a little chili powder to taste. Crumble the ground beef in it. Cook slowly for 30 minutes. Great for picnics and when serving a lot of people.
Roast beef in a 400° oven for 35 minutes or to desired doneness. While tenderloin is roasting, prepare sauce. Cook shallots and wine in saucepan until reduced to 1/4 original volume. Cool slightly. Cream butter with parsley, salt and pepper. Blend into wine mixture. Slice beef into 1/2-inch thick slices and serve with sauce. Yields 8 servings.
Mix nuts, sugar and margarine. Cut up 1 can of biscuits into quarters. Put in the bottom of a greased Bundt pan. Pour 1/2 of butter, sugar and nuts over biscuits. Cut up 2nd can of biscuits and put on top of mixture (layering). Pour rest of ingredients on top. Bake at 350° for 20 minutes. When done, flip onto plate.
Thaw frozen peas. Chop broccoli, cauliflower and onion into bite size pieces. Add peas if desired. Mix ingredients together.
Brown hamburger and onion. Add to other ingredients. Spread cheese on top. Cover with foil. Cook 1 hour at 350°.
Peel and quarter potatoes and boil in salted water. Drain well; mash until smooth. Mix cream cheese with sour cream, onion, salt and pepper. Beat into potatoes and whip until smooth and fluffy. Place in greased 2-quart casserole; dot with butter and paprika. Bake at 350° for 45 minutes, uncovered. Tastes best if refrigerated 12 to 24 hours before baking. Serves 8 to 10.
Cream the butter and sugar really good; sift flour, salt and baking powder together 3 times. Add flour and milk alternately, beating good after	each one. Add flavorings. Beat egg whites until fluffy and fold in cake mixture. Grease three 9 1/2-inch cake pans and line bottoms with wax paper. Bake at 350° for 25 to 30 minutes.
Dissolve jello in boiling water; add sugar, beet juice, vinegar, horseradish and sour cream. Stir until smooth. Add beets and chill.
Bring margarine, water and shortening to a boil. Pour over dry ingredients. Add eggs, buttermilk and vanilla. Mix well. Pour into greased and floured sheet cake pan. Bake 20 minutes at 350°.
Preheat oven to 350°. Butter bottom and sides of a 9 x 12 x 3-inch casserole. Cook the lasagne and drain on paper towel. Combine first 4 items and chop to very small pieces. Melt butter in skillet. Add veggies. Cook until lightly browned, then transfer to saucepan. Heat oil and cook meats. Add wine to meats; increase heat to boil. Cook until liquid (broth) is gone and add to veggies. Cook livers in butter 3 to 4 minutes until firm and light brown. Dice and add to sauce 10 minutes before done. Add seasoning.
Cook macaroni; drain. Heat milk and soup. Take off fire and add onions, cheese and beef. Cream well. Add to noodles and mix well.
Heat oven to 375°. Grease 10 x 15 x 1-inch pan. In large bowl, mix cake mix, margarine, eggs and nuts by hand. Spread in pan and bake 15 minutes. Cool and frost.
Brown meat and onions; drain. Remove from skillet; set aside. In same skillet, prepare Rice-A-Roni as directed. Stir in meat mixture, salsa and chili powder; cook 3 to 4 more minutes. Arrange lettuce on platter, top with rice mixture, tomato, cheese and tortilla chips.
Preheat oven to 350°. Mix together jam, salad dressing and soup mix. Place chicken in baking pan. Cover with 2 cups of water. Pour jam mixture over top of chicken. Bake chicken for 2 hours, turning after 1 hour.
Cook broccoli; drain well. Add remainder of ingredients. Top with French onion rings. Bake at 350° for 30 minutes.
Beat eggs until foamy. Add all, except cream and vanilla, and mix. Then add cream and beat until consistency to spread. Add vanilla.
Cook potatoes. Heat butter with soup and blend in sour cream. Add onion and cheese to soup mixture. Stir in drained potatoes. Pour into a 2 1/2-quart casserole dish. Sprinkle buttered croutons over top. Bake at 350° for 45 minutes.
Boil chicken, cool and bone. Place in casserole dish. Chop onion and pepper, spread over chicken. Spread layer of cheese over chicken, then a layer of Doritos chips. In mixing bowl mix both cans of soup, tomatoes and chicken broth. Spread over mixture in dish, top with chips. Bake at 350° for 40 to 50 minutes.
Preheat oven to 400°. In medium bowl, combine all ingredients except pie crust mix; mix well. Prepare pie crust mix as directed. Divide dough in half. On floured surface, roll out half the dough to 10 x 13-inch rectangle, 1/8-inch thick. Cut into 20 (2 1/2-inch) squares. Spoon 1 heaping teaspoonful meat mixture in center of each square; fold as desired. Repeat with remaining dough and meat mixture. Place 1 inch apart on ungreased baking sheets. Bake 12 to 15 minutes or until brown.
In 9 x 13-inch pan, layer half of chiles and half of cheese. Repeat, but save 1/2 cup Cheddar cheese. Beat eggs. Add flour and milk; beat until blended. Pour over chiles and cheese. Bake at 350° for 30 minutes. Spread tomato sauce over top and sprinkle with cheese. Bake 10 to 15 minutes longer.
Dissolve yeast in warm water. Add remaining ingredients. Mix and knead together and let raise for 10 minutes, then spread out on cookie sheet or pizza pie pans.
Combine sugar, corn syrup and water. Bring to boil, stirring constantly. Reduce heat and cook to hard ball stage, stirring constantly. Combine beaten egg whites and gelatin; beat until mixture forms peaks. Pour hot syrup in thin stream into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts. Pour into greased 9-inch square pan. When cool, cut in squares.
In saucepan, combine cream cheese, milk, butter and onion salt. Stir over low heat until cheese melts. Add corn and heat.
Cut each biscuit into 4 parts. Combine sugar and cinnamon in bag; add biscuits and shake. Drop into greased tube pan. Melt butter or margarine and add brown sugar; stir. Pour over biscuits and bake at 400° until done, approximately 20 minutes. When done, turn pan over on plate. Don't cut or slice, just pick off and eat.
Blend ham, beef and pork. Add all other ingredients. Form meat balls and place in baking pan.
In a 9 x 13-inch cake pan, place broccoli spears to cover bottom. Place 6 boneless chicken breasts on top of broccoli. Mix cream of mushroom and cream of chicken soup together and pour over top of chicken and broccoli. Bake at 350° for 1 hour. After 1 hour, top with can of Durkee's French fried onions and bake for another 15 minutes.
Drain the cooked broccoli and put on bottom of greased casserole. Add chicken. Mix the soup, mayonnaise, curry powder and lemon juice. Pour over the chicken. Mix the bread crumbs with the melted oleo. Pour over the soup. Sprinkle with Parmesan cheese, if desired. Bake in a 350° oven for 25 or 30 minutes.
Mix in saucepan, sugar, salt, cream of tartar and water. Stir. Bring to a full boil. Place two egg whites in small mixer bowl. Do not beat until syrup is cooked. Pour syrup slowly over the egg whites, while beating at high speed, until all syrup has been added. Reduce speed to medium. Add vanilla; beat until mixture is of spreading consistency. Ice cake. May sprinkle on coconut, if desired.
Melt margarine in a casserole dish. Mix flour and sugar; blend into margarine and warm water. Pour fruit on top. Don't mix; dough rises to top. Bake at 350° for 1 hour or until brown and glazed on top. (Fruit may be fresh, canned or pie filling mix.)
Spread 1/2 crushed cookies in a 9 x 13-inch pan. Mix the cream cheese and butter until smooth. Mix in powdered sugar. Fold in Cool Whip.
In a bowl, blend together mashed bananas, brown sugar, oil, eggs and vanilla. In another bowl, mix oats, flour, baking soda, cinnamon and nutmeg. Combine oat mixture with banana mixture; fold in mixed dried fruit, raisins and/or chocolate chips, if desired. Drop cookies by spoonful on cookie sheet. Bake at 350° for 12 to 15 minutes. Yields 42 cookies.
Place roast with 1 tablespoon water in the crock-pot. Cook on low for 4 hours. Add soups. Do not add water. Continue cooking on low for 6 more hours. Meat should be tender. Serves 6.
First, slice mangos in cubes and place in a blender. Then, add 2 cups of milk and add sugar. Lastly, put in 7 (or more) cubes of ice and blend well. Pour in glass and enjoy!
Combine all ingredients in order given. Pour into pie shells. Bake at 350° for 40 minutes. Makes 2 pies.
Place chicken parts in a large deep skillet. Add m.s.g., garlic, onion, green pepper, tomato sauce, bay leaves, cumin, oregano, raisins, olives and vinegar. Cover and bring to a boil. Turn heat down and simmer 1 hour, turning chicken occasionally. Remove chicken to a platter and serve the sauce over rice or noodles.
Combine onions, crumbs, Parmesan and beef. Make 1-inch balls, bake on rack in 400° oven for 20 minutes or until done. Arrange bread in single layer in ungreased 13 x 9 pan. Combine cream cheese, mayonnaise, Italian seasoning and pepper, spread on bread, sprinkle with 1/2 c. mozzarella. Combine meatballs, sauce, water and garlic, pour over bread and cheese mixture. Sprinkle with rest of mozzarella. Bake uncovered at 350° for 30 minutes or until heated through. This is easier to eat than a meatball sub!
Mix chicken, celery, onion, nuts and 3/4 cup cheese as for a salad. Blend chicken soup with mayonnaise. Mix "salad" with soup mixture and put into buttered casserole. Sprinkle with dry Pepperidge Farm dressing. Sprinkle with 1/4 cup cheese. Dribble 1/4 cup or so of melted butter or margarine over all. Bake 45 minutes at 350°. Serves 6 to 8.
Gradually add sugar to beaten egg whites. Fold in coconut and Post Toasties. Add salt and flavoring. Bake at 300° for 12 minutes on greased cookie sheet. Let stand on sheet until cool.
Mix all ingredients. Grease and flour 2 bread pans. Pour batter into pans and bake at 350° for 30 to 40 minutes.
Cream shortening with both sugars. Add eggs, one at a time, and blend well. Stir in Raisin Bran and oatmeal. Stir in flour, baking powder and baking soda into creamed mixture. Add vanilla. Roll into small balls. Place on greased baking sheet and press with fork to flatten. Bake at 375° for 10 minutes or until lightly browned.
Mix first 5 ingredients well, then add dried beef and mix. Refrigerate. Serve with crackers.
Combine potato flakes, cheese, celery seed, garlic salt and butter. Dip the zucchini in the eggs and then into the potato mixture. Place on ungreased cookie sheet and bake at 400 degree for 20 minutes.
Combine all ingredients and pour in greased Bundt pan. Bake at 375° for 45 minutes.
Combine all ingredients and chill. Can be served with chips, crackers or your favorite raw vegetables. Yield: 2 cups.
Cook ground beef, onion, pepper, celery and garlic in a 12-inch skillet until meat is brown and vegetables are tender. Drain. Stir in tomatoes, tomato sauce, tomato paste, salt and pepper. Simmer, covered, for 30 minutes. Stir in pasta. Heat through. Serve with Parmesan cheese. Makes 6 to 8 servings.
Preheat oven to 375 degrees. Drain liquid from smokies. Roll out biscuits one at a time. Cut each into 5 strips. Wrap each strip around each smokie. Spray cookie sheet with vegetable spray and place wrapped smokies on it. Bake for 18 minutes or until golden brown. Serve with mustard. Serve immediately or can be rewarmed in microwave for 3 minutes on medium.