HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken breast until done. Mix rest of ingredients together. Top with chow mein noodles. Bake at 350° until bubbly in baking dish.
Dissolve gelatin in cold water; set aside. Beat egg yolks lightly; stir in milk, pumpkin, salt and spices. Blend well. Cook in the top of a double boiler, stirring constantly until thick and smooth, about 8 minutes. Remove from heat; add gelatin and sweetener. Stir until dissolved. Cook; then chill in refrigerator until mixture thickens to a consistency of unbeaten egg white. Remove from refrigerator. Beat egg whites until soft peaks form. Add sugar gradually to egg whites, beating constantly until stiff and shiny. Fold carefully but thoroughly into pumpkin mixture. Turn into pie shell. Scatter graham cracker crumbs over top. Chill 8 hours. Contains 153 calories. Exchanges: 1 bread, 1 fruit and 1 fat.
The skillet must be very hot and the batter thin, so that when you drop the batter from a height into the bacon grease, it will spread, making lace!
Cut bananas in circles. Layer on plate. Put shredded coconut on top, then put honey on top. Eat with fork or fingers. Great for us kids.
Cook pimento, sugar, vinegar and onion until thickened. Cool. Add cream cheese and beat until smooth. Delicious with Bugles, potato chips or crackers.
Slice and boil carrots until tender; drain carrots. In a 2-quart casserole, layer carrots, then Velveeta. Dot with margarine. Top with crushed crackers. Bake 30 minutes at 350°.
Mix first 4 ingredients. Fold in Cool Whip. Pour into pie crusts and freeze.
Bring first 4 ingredients to boil; stir constantly. Boil for 1 minute. Take off heat and add vanilla or can add maple flavoring. Beat in powdered sugar until you can spread it.
Put rice in bottom of 2 1/2-quart casserole. Pour boiling water and salt over rice. Layer cut-up chicken pieces on top. Spread mushroom soup over chicken. Bake 1 hour at 350°. Test for doneness. Serves 4.
Mix together all ingredients. Place into greased casserole dish. Bake 40 minutes at 350° to 375°.
In medium casserole, put and mix soup and seasoning. Add raw washed chicken. Cover and bake in oven (350° for 35 to 45 minutes) or microwave. Serve sauce over rice or noodles. Spicy and delicious.
Cake: Cook cake according to directions on box adding 1 teaspoon butter flavoring.
Drain Mexicorn; add bell pepper, cucumbers, onions and mayonnaise. Cover and chill. Add tomatoes before serving.
Mix cheese and margarine until creamy. Sift dry ingredients together twice. Add small amount at a time to cheese mixture. Add water about 1/2 through. After all dry ingredients are added, knead it into soft ball. Squeeze through cookie press onto ungreased cookie sheet. Bake 15 to 20 minutes at 350°. Store in airtight containers.
Put bread cubes in bottom of 9 x 13-inch pan. Add cheese and browned sausage. Beat eggs and add 2 1/2 cups milk and mustard. Pour this mixture over the sausage. Refrigerate overnight. Next day, mix mushroom soup and 1/2 cup milk. Mix well and pour this mixture over the top and bake at 300° for 1 1/2 hours.
Mix all ingredients in blender until smooth. Chill overnight several hours. Garnish with mint leaves.
Prepare stuffing mix according to directions and set aside. Mix soup, onion dip, mushrooms and chicken. Put chicken mixture in casserole dish, do not pack. Sprinkle stuffing on top. Bake at 350° for 30 minutes, covered and 30 minutes, uncovered.
Rinse rice and drain. Place in bottom of baking dish. Combine soup, water, broth, onion, garlic, salt and pepper. Place pork chops on rice. Pour soup mixture over chops. Bake at 450° for 1 to 1 1/2 hours or until chops and rice are done.
Beat together shortening, sugar and egg. Stir in coffee. Mix together dry ingredients. Stir into sugar mixture. Spread into greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Frost while warm.
In a 9 x 13-inch Pyrex dish, put fruit on bottom. Sprinkle cake mix, covering fruit. Sprinkle nuts, covering cake mix. Drizzle butter on top. Bake for approximately 30 to 45 minutes at 300°.
Cook macaroni and drain. Preheat oven to 350°. Add grated cheese, onion, mushrooms, pimentos, mushroom soup, mayonnaise and seasonings; stir until blended. Spray large casserole dish with spray Pam. Pour casserole into the dish. Cover casserole with crushed cracker crumbs; dot with margarine. Cook for 30 minutes, uncovered.
Melt butter and mix with pretzels. Press into 9x13-inch pan. Bake 10 minutes at 400 degrees. Remove and let cool.
Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, brown sugar and cream. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234°, soft ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching soft ball stage should take 16 to 18 minutes. Remove pan from heat. Add the butter, but do not stir. Cool, without stirring to 150°, about 30 minutes. Remove thermometer. Immediately stir in pecans. Beat vigorously with the wooden spoon until candy is just beginning to thicken but is still glossy. This should take 2 to 3 minutes. Drop from a teaspoon onto a baking sheet lined with waxed paper. If candy becomes too stiff to drop, stir in a few drops of hot water. Store tightly covered. Makes about 36 pralines.
Mix sugar, milk, butter, cocoa and salt in a saucepan. Heat to a full boil. Remove from heat and add peanut butter, oats and vanilla. Beat together and drop by tablespoons on wax paper immediately.
Mix all ingredients together and put in a large casserole dish. Bake at 425° for 30 minutes.
In a large punch bowl, combine the lemonade, orange juice, pineapple juice, fruit punch and water. Add the ginger ale and club soda. Makes 50 4-oz. servings.
Drain and mix French cut beans and Shoe Peg corn. Spread in 8 x 8-inch casserole dish. Mix cream of celery soup, sour cream and shredded Cheddar cheese. Pour over beans and corn. Spread Ritz cracker crumbs over mixture. Pour melted butter over crackers and bake at 350° for 40 minutes.
Heat oven to 350°. Beat sugar, oil, pumpkin and eggs in large mixer bowl on medium speed, scraping bowl occasionally for 1 minute. Stir in baking mix, cinnamon and raisins. Pour into greased pan (15 1/2 x 10 1/2 x 1-inch). Bake until wooden pick comes out clean, 25 to 30 minutes. Cool.
Lay small pieces of steak flat and salt and pepper each one. Cut bacon and lay on top of steak. Top with onions. Then roll up each piece and secure with toothpicks or tie with string. Put roast 1 1/2 hours until tender, simmering in the tomatoes and water.
Take in your hand about 8 green beans and wrap bacon around the middle (like a cord around logs). Lay on a cookie sheet. Sprinkle with salt, pepper and season salt. Bake at 350° until bacon is done on top and bottom. Very easy and tastes great!
Mix pretzels, 1/3 c. sugar & melted butter; press into bottom of 13X9 pan. Bake at 350 degrees for 10 minutes; let cool. Beat cream cheese, 1/4 c. sugar and milk; add Cool Whip and spoon over crust. Place in refrigerator. Stir boiling water into jello until dissolved, add cold water and chill for 1 1/2 hours. Add strawberries and spoon over cream cheese layer. Chill for at least 3 hours.
Brown turkey and add next 5 ingredients. Add tomatoes and simmer. Mix cornstarch, soy sauce and sugar and add to turkey mixture. Simmer on low heat until thickened slightly. Pour over noodles.
Combine all ingredients and cook over low heat, stirring constantly, or cook in a double boiler.
Dissolve jello in boiling water. In a mixing bowl beat cream cheese until fluffy. Stir in jello and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until mixture mounds slightly when dropped from a spoon. Fold in 3/4 of the Cool Whip. Pour in a 13 x 9 x 2-inch dish. Refrigerate for 3 to 4 hours or until firm. Serve with remaining Cool Whip.
Drop whole cabbage into boiling water in a large saucepan. Let stand about 5 minutes, until soft enough to separate the leaves. Drain until cool enough to handle. Cut out hard stem and carefully remove leaves, being sure to keep them as whole as possible. Combine beef, rice, eggs, onion and salt; blend thoroughly. Place a tablespoonful of mixture in the center of each cabbage leaf. Roll leaf around meat and tuck in ends. Place rolls close together in skillet. Combine vinegar, sugar, tomato sauce and water to make just enough sauce to cover rolls. Cover tightly; simmer over low heat for 1 hour. Remove cover; cook 15 minutes, until sauce is slightly thickened. Serves 8.
Spray a 9 x 13-inch cake pan with oil. Put hash browns in the bottom of the pan. Brown sausage or hamburger and crumble over the hash browns.
With hands, mix lightly together the beef, water, seasoned salt, black pepper and minced parsley. Shape into 4 patties, about 3/4-inch thick. Coat both sides of patties with flour. Dip into egg, then into crumbs. Brown quickly in hot oil on both sides in skillet. Arrange in shallow 1 1/2-quart baking dish. Put a slice of cheese on each patty. Pour spaghetti sauce over patties. Sprinkle with Parmesan cheese. Bake at 400° for about 25 minutes. Garnish with parsley. Good served with a green salad and garlic Italian bread or other bread.
Cut up cheese; melt down on stove or in microwave. Add a little bit of milk to thin slightly. Cook beef; add your seasonings (salt, pepper, garlic, onion powder and chili powder). Drain beef. Add to melted cheese. Stir in taco sauce and one envelope of taco seasoning. If too thick, thin with a little more milk. Turn crock-pot on high; once it's hot, turn on low. Serve with taco chips.
Mix all together. Bake for 1 hour and 350°. Stir 1 time after 15 minutes, then leave alone.
Put ingredients in large pan. Bring to a boil. Cook on low 1 to 3 hours until thick. Stir often. Put in hot jars.
Brown meat in hot fat in a pressure pan. Season with salt, pepper and paprika. Add water and replace cover. Set control at 10 and cook 20 minutes after jiggler starts. Reduce pressure instantly. Serve with fried cornbread. A meal in 40 minutes.
Put all ingredients into a blender and blend well. Pour into well-greased 10-inch pie pan and bake for 60 minutes at 350° or until set.
Combine cucumbers, onions, peppers and whole garlic cloves. Add salt. Cover with cracked ice. Mix thoroughly. Let stand 3 hours. Drain well. Remove garlic and combine remaining ingredients. Pour over cucumber mixture. Bring to a boil. Fill hot jars to 1/2-inch from top. Adjust lids. Process in boiling water bath for 5 minutes. (Start timing when water returns to boiling.) Makes 8 pints.
Slice strawberries or peaches into baked pie shell. Mix together sugar, cornstarch, water and salt; cook until clear. Add Jell-O. Cool and pour over fruit in crust.
Combine and boil for 3 minutes. Pour the hot syrup around the dumplings (not over) and bake until done at 350°.
Cook macaroni; rinse in cold water. Add dressing; let stand 1 hour before adding other ingredients.
Lay flank steak flat. Mix the leftover rice with sliced canned spinach (liquid and all). Sprinkle salt into the rice mixture. Layer rice mixture on flank steak. Roll the flank steak into a jelly-roll fashion, then tie with twine in 3 places. Brown the flank steak in the cooking oil; simmer for approximately 45 minutes, covered. Add a little water if necessary and keep watching. Make sure liquid does not burn. Slice the flank steak into 1 to 1 1/2-inch pinwheel sizes and serve with hot rice, mashed potatoes, etc. Very delicious and lean!
Combine all ingredients; add to freezer. Finish filling to line with milk. Yield: 1 gallon.
Cut chicken in half and coat with flour, salt and pepper. Melt butter in large skillet and brown chicken on both sides; remove from skillet. Add 1 tablespoon flour and broth to skillet and stir. Cook on low heat for 5 minutes, stirring to loosen brown particles. Return chicken to skillet, sprinkle with basil, cover and simmer for 30 minutes. Cook broccoli according to directions on package. Arrange cooked broccoli in buttered 9 x 13-inch dish, then chicken on top of this. Stir mushrooms and sour cream into skillet of broth and heat thoroughly but do not boil. Pour over chicken and broccoli. Sprinkle Parmesan cheese on top and bake in a 300° oven for 30 minutes.
In a skillet, warm ketchup, chicken pieces, then cola. Cover and cook on low for 30 minutes. Uncover; turn chicken and cook up to 30 minutes more until done. Serves 4.
Mix all together and pour in a baking dish and bake for 1 hour at 350°. At the last 10 minutes of baking, take out and put grated Cheddar cheese on top.
Mix all ingredients, except biscuits, in baking dish. Top with biscuits. Bake 25 to 30 minutes at 350°.
Mix all ingredients; do not beat, just blend. Bake in greased Bundt pan at 350° for 1 hour. (Grease pan generously.)
Grease muffin pans (bottoms only) or line with paper muffin cups. Makes 36 (1 3/4-inch) muffins. Fill cups half full.
Preheat oven to 350°. Beat egg whites and cream of tartar until stiff. Gradually add sugar and beat until dissolved. Add remaining ingredients. Drop by teaspoon onto foil-lined cookie sheets and put into oven. Turn off oven and leave overnight to dry out. Remove from cookie sheets next day.
Heat oven to 500°. Pound chicken breasts to flatten slightly. Combine mustard and wine in shallow dish; stir to blend. In another shallow dish, combine bread crumbs and cheese; toss to mix.
Rinse chicken; pat dry. Coat with flour. In skillet, cook bacon; drain and crumble. In bacon drippings, brown chicken slowly on all sides. Transfer chicken to an 8 x 8 x 2-inch baking dish. Bake, uncovered, at 350° for 30 minutes. Combine honey, mustard, curry powder and salt. Drizzle over chicken and bake 15 minutes more. Top with crumbled bacon. Serve with fluffy rice.
Beat the egg until light. Add milk and mix. Sift together the flour, salt and baking powder. Mix dry and wet mixtures to form a heavy batter. Drop by spoonfuls into hot gravy made of kraut and water. Cook 15 minutes with lid on. Don't lift lid until done.
Use a large skillet and bring pineapple and jello to a boil. Remove from heat and cool completely. Add buttermilk and Cool Whip. Put into crusts. Refrigerate. This will usually make 2 pies.
Combine the first 4 ingredients; stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch spring-form pan. Bake at 350° for 5 minutes; let cool.
Mix shortening, sour cream, sugar, vanilla and eggs. Add dry ingredients. Bake at 350° for 10 - 12 minutes.
Prepare rotini according to package; drain. Add next 5 ingredients. Make dressing from oil, vinegar and seasonings. Toss dressing with salad. Cover and chill.
Press crumbs into bottom of a 9-inch spring-form pan. Beat remaining ingredients together, except cinnamon, until smooth. Pour batter into pan. Sprinkle with cinnamon. Bake at 325° for 1 hour. Then turn off oven and allow cake to stay in oven for 1 more hour.
Tear bread into small pieces; soak in milk and add to ground chuck. Makes 50 to 60 meatballs. Place in layers in baking dish. Mix soups and pour over. Bake at 325° for about 2 hours.
Blend first 4 ingredients together with a pastry blender. Reserve 1/2 to 3/4 cup for topping. Add last 3 ingredients to crumb mixture. Mix well with a spoon. Pour into pan. Add reserved crumbs on top of each cupcake. Bake at 350° for 25 minutes. Makes approximately 20 cupcakes.
Cook jello, cornstarch, sugar and water over medium heat until thick. Remove from heat and let cool. Arrange fresh, sliced strawberries in pie shell and then pour cooled mixture over. Chill. Serve topped with Cool Whip.
Dissolve gelatin in boiling water and chill until slightly thickened. Cream together cream cheese, sugar, vanilla and then add gelatin and blend well. Stiffly whip Milnot and then fold into other mixture, then pour into pan, then sprinkle the top with remaining graham cracker crumbs.
Melt butter in nonstick frying pan. Use enough butter to lightly coat shrimp. Add shrimp. Sprinkle with white pepper and garlic salt. Squeeze lemon over shrimp. Saute shrimp until they turn pink.
Cut hot dogs and bacon into thirds. Wrap bacon around hot dog and secure with toothpick. Place in jelly roll pan. Mix dry mustard and brown sugar; sprinkle over wrapped hot dogs. Marinate for 24 to 36 hours. Heat in oven for 1 hour and 15 minutes at 350°.
Mix all ingredients well. Pour into greased 8 x 8 baking pan. Bake 30 minutes at 425°.
Drain pear juice in a bowl with candy. Stir and microwave for 3 minutes or until candy is melted. Pour over pears, refrigerate and eat.
Line bottom of 15 x 10 x 1-inch pan with aluminum foil. Generously oil the foil. Heat milk, salt, nutmeg and pepper in heavy 3-quart saucepan over medium-high heat just to simmering. Do not boil. Reduce heat to medium-low; begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form. Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes. Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat. Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth. Transfer mixture to prepared pan. Pat out with spatula to 3/8-inch thick. Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425°. Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2-inch round cutter. Arrange gnocchi overlapping in 10-inch shallow flameproof baking dish. Melt remaining 4 tablespoons butter in small saucepan. Drizzle melted butter over gnocchi; sprinkle with remaining 1/4 cup cheese. Bake until crisp and golden, 20 to 25 minutes. Place under broiler about 1 to 2 minutes. Serve at once.
Wash mushrooms; remove stems. Mix sausage and bread crumbs together. Place sausage mixture in mushrooms. Sprinkle with shredded Mozzarella cheese. Bake in a 350° oven on a cookie sheet for 15 to 20 minutes.
Beat eggs; add sugar. Beat. Add milk; beat (little). Add sifted baking powder, flour and salt. Add nuts and dates, dusted with flour.
Stack thin slices of baloney (4 or 5) with cream cheese with chives in between slices. Wrap in foil. Put in freezer about an hour before serving. Cut in small bite size and serve with toothpicks.
Cream sugar and shortening. Beat in egg. Add dry ingredients and blend well. Stir in apples.
Dissolve Jell-O in boiling water. Drain fruit and add water to juices to make 1 cup. Add to Jell-O, then add fruit. Put in an 8 x 8-inch Pyrex. Chill until thick. Combine sugar, sour cream, cream cheese and vanilla; spread over congealed mixture. Sprinkle pecans on top.
Cream butter, shortening and sugar. Add eggs. Mix well. Sift dry ingredients. Add to mixture alternately with milk and vanilla. Grease and flour tube pan. Bake at 300° for 1 1/2 hours. Serves many.
Preheat oven to 375°. Sprinkle yeast over water. Let stand for several minutes. Stir to dissolve yeast. Add sugar, salt, butter, 1/2 cup cheese, oregano and 3 cups flour. Beat with mixer at low speed until blended. Beat at medium speed for 2 minutes. Beat in remaining flour gradually with wooden spoon. Cover bowl with waxed paper and towel. Let rise for 45 minutes. Stir down. Beat for 30 seconds or 25 strokes. Turn into lightly greased 1 1/2 or 2-quart casserole dish. Sprinkle with remaining cheese. Bake for 55 minutes or until golden brown. Makes 8 servings.
Dissolve sugar and yeast in warm water. Beat eggs in large mixing bowl. (Have water, whipping cream and eggs at lukewarm temperature.) To eggs, add 3/4 cup sugar, salt, water, whipping cream, vanilla, lemon extract, raisins and flour; beat by hand until well blended. This should be a soft dough; too sticky to knead but stiff to stir. Turn into greased bowl and cover. Let rise in warm place until doubled (1 to 1 1/2 hours). Stir down; let rise again. Divide dough into fourths. Combine 1 cup sugar and cinnamon; melt butter. Roll dough on floured board (use enough flour to handle dough); brush with melted butter. Sprinkle cinnamon-sugar mixture (1/4) over dough.
Preheat oven to 350°. Grease and flour desired cake pans. Melt chocolate over very low heat; set aside and cool. Place butter and brown sugar in large mixing bowl and using high speed, beat until fluffy. Sift flour and soda into a second bowl. Mix eggs and vanilla in a third bowl until blended, then beat into butter mixture just until well blended. Then beat for 1 minute on medium speed. Add cooled chocolate to butter mixture, beating on medium speed for 1 minute. Scrape bowl. Beat in half of flour on low speed until blended. Then beat at high speed for 20 seconds more. Mix in sour cream, just until blended. Add remaining flour and mix until blended. Add boiling water, mixing on low speed, just until blended. Pour batter into prepared pans. Bake at 350° for 25 minutes or until cake starts to shrink from the sides of the pan. Cool in pan for 10 minutes, then remove from pans and cool completely before frosting with favorite icing.
Saute onion in butter. Add beef, cook slightly. Add remaining ingredients, simmer for 20 minutes, stirring occasionally. Serve over noodles or rice.
Combine first 6 ingredients in large pot and bring to a boil. Cover and simmer 15 to 20 minutes, until vegetables are tender. Remove from heat and add corn. Melt butter in saucepan over low heat. Add flour and blend until smooth. Gradually add milk, stirring constantly, until mixture has thickened. Add cheese and blend. Add cheese mixture to vegetables and heat, stirring constantly. Garnish with parsley, if desired.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° until knife inserted in middle comes out clean (approximately 1 hour).
In a double boiler, melt chocolate chips with hot water. Remove from heat and add beaten egg yolks and sugar. Set aside to cool. Beat egg whites until stiff. Beat whipping cream until stiff. Fold egg whites and cream together. Then add to cooled chocolate mixture. Add vanilla and nuts. Break angel food cake into small pieces. Put into a 9 x 13-inch pan. Pour chocolate mixture over cake in pan. Mix with a fork and spread evenly. Refrigerate overnight.
Defrost hash browns. Combine hash browns, sour cream, cheese, soup and 1/2 stick butter. Spread into casserole dish. Crush enough corn flakes to cover and combine with 1/2 stick melted butter. Sprinkle over casserole. Bake at 350° for 25 minutes or until corn flakes are golden brown.
Combine and boil for 1 minute. Remove from heat and cool. Beat until creamy.
Peel and dice potatoes. Peel and cut onion fine. Cook potato and onion in salt water until tender. Drain, reserving the liquid (there should be 3 cups). Add milk to the liquid. Mash the vegetables and add to the liquid. Reheat. Serve piping hot garnished with chopped parsley. Serves 6.
Arrange the leeks and potatoes in a microwave-proof dish. Sprinkle each layer with salt, pepper and lemon thyme. Pour over the stock. Cover loosely and cook on High for 8 to 10 minutes until cooked.
Preheat oven to 350°. In large mixing bowl (do not use mixer), combine all dry ingredients. Add oil, eggs, pineapple, bananas and nuts; add vanilla. Put in greased pans and bake at 350° for 30 minutes.
In stockpot or soup kettle, cook carrots, celery, onion and potatoes in 5 cups water until tender, about 20 minutes. Add ham butter, salt and pepper. Blend flour into milk smoothly; stir into soup. Heat, stirring constantly, until mixture boils. Turn heat to low and allow to simmer, partially covered, 10 to 20 minutes to develop flavor. Pour soup into large bowl or soup tureen. Sprinkle top with paprika and chopped parsley. Serve with hot garlic bread and a tossed green salad for a complete meal.
Dissolve yeast in 2 cups of lukewarm water. Add oil, sugar, egg and flour. Blend by hand. Place batter in refrigerator until ready to bake. Spoon into muffin tins about 2/3 full and let rise in warm spot about 1 hour.	Batter will keep in refrigerator for a few days. Makes 4 dozen.
Combine all and boil for 1 minute. Heat to serve. Add 1/2 cup nuts. Pour on ice cream dessert.