HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken in water with salt and pepper until it comes off the bones. Debone chicken; return to broth. Add garbanzo beans. Bring to a boil and add rice and cardamon. Cook until rice is done and water is gone. Brown sunflower seeds in margarine and set aside. Serve chicken and rice on platter topped with yogurt and sprinkled with sunflower seeds.
In large bowl, mix ground chuck, soup mix, egg, Worcestershire sauce, salt and pepper until well blended. Form into loaf and place in oblong casserole. Cover top of meat loaf with bacon strips. Bake at 350° for 1 hour uncovered. (This meat loaf does not make a gravy.)
Melt butter; stir in flour until blended. Stir in cream slowly. When the sauce is thick, stir in catsup and Worcestershire sauce. Add shrimp and crabmeat. Stir about until well heated. Season with salt, paprika and cayenne. Just before serving, add sherry. Serve over rice or noodles.
Follow directions on the back of Jell-O cheesecake mix for graham cracker crumbs (or you can use ladyfingers instead). Put graham cracker crumbs in the spring-pan lined on the bottom as well as the sides. Put graham crackers in the refrigerator for 10 minutes. Mix all ingredients together; beat together for 10 minutes. Pour beaten mixture into spring pan with the graham crackers; then refrigerate for 4 hours. Top with favorite toppings and enjoy.
Heat oven to 400°. Mix cream cheese, 1 c. of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9 x 1 1/4 inches, or quiche dish, 9 x 1 1/2 inches. Top with sauerkraut and remaining 1/2 c. Swiss cheese. Bake about 15 minutes or until bubbly around the edge. Serve hot with pretzel crackers or cocktail rye bread. This has 2 gm carbohydrates.
Combine 1 cup flour and 1/4 cup powdered sugar. Add butter, mixing well. Spoon into 9-inch square baking pan. Press into pan evenly. Bake at 350° for 18 to 20 minutes or until lightly browned.
Preheat oven to 350°. Place chicken in a greased 9 x 13-inch baking dish. Top each piece with a slice of cheese. Arrange sliced mushrooms over the cheese. Mix soup and wine; pour over chicken. Sprinkle stuffing mix over top; drizzle melted butter on. Bake for 50 to 60 minutes. (If boneless chicken breasts, bake for about 45 minutes.)
Butter a 10-inch pie plate or a regular-size quiche pan. In it sprinkle the first 3 ingredients. In blender, put last 7 ingredients. Blend it all for one minute. Pour over the ingredients in the pie plate and bake for 35 minutes at 350°, if you use a metal pie plate. If you use a glass pie plate, cook a little bit longer. Let stand three or four minutes before serving.
Combine shortening and sugar. Add dry ingredients. Spread in a 9 x 13-inch pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 30 minutes.
Peel a couple of potatoes and cut into small pieces. Place in water to cook, then peel an onion and dice up into the potatoes. If you want to, add a little garlic. Boil the potatoes, onion and a little garlic until done. Drain the water from the potatoes and save the water. Mash the potatoes and pour into the water mixture. If you want, add a little more if the water mixture is too strong. Then make thickening (a little flour and milk mixed together), then add the thickening to the water mixture and boil. Place the soup in a bowl with a little crackers. Put yourself in chair and stuff your mouth. Just for fun!
Grease pie plate. Mix drained shrimp, shredded cheese, cream cheese (cut in cubes) and minced onion onto pie plate. Blend eggs, milk, Bisquick and salt in blender for 15 seconds. Pour over shrimp. Bake at 400° for 35 to 40 minutes. Let stand 5 minutes before serving.
In a mixing bowl, beat the cream cheese, sugar, lemon peel and lemon juice until smooth. Cover and refrigerate 1 to 2 hours. With a sharp knife, cut an X through the top of each grape, being careful not to cut all the way through the bottom. Spread sections apart slightly. Spoon filling into a pastry bag fitted with a 1/2-inch star tip. Pipe the filling into each grape. Grapes may be prepared and refrigerated up to 4 hours before serving. Yields approximately 3 1/2 dozen grapes.
Drain juice from pineapple. Pour pudding into large bowl. Stir in Cool Whip and pineapple. Chill and serve.
Blend sugar and margarine. Add coconut, milk and vanilla; mix thoroughly. Roll into balls a little smaller than 1 inch. Refrigerate to make solid.
In a saucepan, cover beans with water. Cover and cook until crisp-tender, about 15 minutes. Meanwhile, in a small saucepan over medium heat, brown the butter. Add the hazelnuts, lemon juice, parsley, basil and salt; heat through. Drain beans. Add the butter mixture and toss to coat. Serve immediately.
Brown ground beef. Add garlic, onion, sausages, salt, pepper, barbecue sauce and relish. Cook over low heat about 15 minutes. Serve over hot buns.
Dissolve yeast in warm water. Add sugar, salt and oil. Stir in flour gradually, enough to make a stiff dough. Knead until smooth and elastic. Let rise on greased cookie sheet while preparing toppings. Shape pizza dough with hands; let rise to 1/2 of finished thickness. Spread on desired toppings. Bake at 425° for 18 to 20 minutes (low rack in oven).
Mix Bisquick, water and 1/2 of the sugar. Roll balls of dough into remaining sugar and cinnamon. Coat entire surface. Bake on greased sheet at 350° for 10 to 12 minutes.
Remove sausages from casing. Brown in skillet. Add onion, mushrooms and snow peas. Drain well. Add apple at the very end or it will overcook. Boil pasta. Drain, then add the meat and vegetable mix. Toss the cheese throughout the pasta. Cover and let stand for a few minutes until cheese melts. Chicken can be used in place of the sausages. Garlic and other vegetables can also be added.
Beat eggs until light and lemon color. Beat in milk. Stir or fold in dry ingredients. Add melted margarine and fold or stir. Pour into hot waffle iron. Makes several waffles.
Cut prunes into small pieces and pour boiling water over them. Let stand a few minutes and drain off water. Mix oil and sugar; add eggs. Mix dry ingredients. Add alternately with buttermilk. Add prunes and nuts. Bake in a greased tube pan or in baking pans at 350° until done (about 45 minutes to 1 hour).
Cook onions and zucchini in salted water; drain. Combine soup, carrots, sour cream and fold into zucchini and onion. Mix melted butter and stuffing. Spread half of this mixture into a 9 x 13-inch glass pan (greased). Spread zucchini mixture over this, then spread rest of stuffing mixture on top. Bake at 350° for 35 minutes.
Beat eggs very well and set aside. Cream the butter, shortening	and sugar until light and fluffy. Add beaten eggs. Sift together flour, baking powder and salt. Add to creamed mixture and alternate with	milk. Stir in flavorings. Spoon in floured and greased tube pan. Bake for 1 1/2 hours at 325°. Cool in pan for 8 minutes before turning out.
Mix first 3 ingredients and fry until lightly brown. Then add beef bouillon. Cook rice and stir into first mixture. Split the ducks in half; dust in flour, salt and pepper and quick-fry in butter until light brown. Put rice mixture in large casserole or roasting pan and place the duck on top of rice. Cover and bake 1 hour at 325°.
Saute onion and garlic in small amount of liquid from artichoke can. Chop artichoke in bowl. Add eggs, seasonings, onion, garlic, bread crumbs and cheese. Mix well and press into a 9 x 13-inch dish. Bake at 325° for 30 minutes.
Salt and pepper inside dressed poultry. Then boil in enough water to cover and cook until tender. Be sure to have at least 3 cups of water remaining after poultry has cooked. If less than this remains, add enough hot water to make up the difference. Add 1/4 cup butter.
Combine all ingredients. Mix thoroughly and form into 1/4 pound patties. Sear on grill, then reduce flame and cook over direct heat, about 10 minutes each side. Serves 4 to 6.
Cut cheese into thin strips; place in bag. Add flour, toss. Toss well until cheese is coated. Split garlic clove in half; rub inside of fondue pot well with cut sides of both halves. Press 1/4 clove garlic; place in fondue pot. Add Sauterne, place over flame. Heat until bubbles start to rise, do not cover or boil. Add cheese gradually; cook over low flame, stirring constantly, until melted. Stir in pepper and nutmeg; add warmed Sauterne if mixture becomes too thick. Serve with French bread cubes, cauliflower flowerets, mushrooms and rolled pepperoni slices for dipping.
Cover chicken with water and cook until tender. Remove skin from chicken. Pull chicken into small pieces and place in bottom of 12 x 8-inch Pyrex dish. Mix in medium size bowl, cornbread, loaf bread, eggs, sage, black pepper and celery or celery seed. Mix and pour over chicken and bake in 400° oven until brown, about 1 hour.
Boil any size brisket in large heavy kettle with chopped onion and bay leaf. After 3 to 4 hours, remove to roasting pan. Scrape off and remove all fat. Spread with sauce: prepared mustard, brown sugar and Worcestershire sauce. Spread over all sides of brisket. Place in 450° oven and bake 15 minutes, just before serving. Slice and serve.
Boil cider, brown sugar, nutmeg, cinnamon sticks and cloves. Strain and add orange juice and lemon juice.
Blend and heat chicken soup and water. Put rice in bottom of casserole, pour over rice, 1/3 of soup mixture and sprinkle 1/3 onion soup. Add salt, pepper, garlic salt, seasoned salt to taste. Lay chicken parts on top of rice, cover with remaining soup mixture and sprinkle with remaining dry soup. Bake at 350° for 1 to 1 1/2 hours or until done. Add liquid, wine or water, if it looks dry cooking. Serves 6. This will freeze nicely.
Mix margarine and stuffing. Sprinkle half in a 9 x 13-inch greased baking dish. Distribute small pieces of chicken over this. Mix the 2 soups with broth and pour over chicken. Top with remaining stuffing mix. Cover with foil. Bake at 350° for 1 hour, removing foil for the last 10 minutes.
Bake potatoes, cut in halves, scoop out of shell and mash. Mix mashed potatoes together with the remaining ingredients. Spoon back into shells. Sprinkle with paprika and Parmesan cheese. Bake at 425° for 15 minutes.
Drain juice from pineapple and combine the juice, egg, sugar, flour, and vinegar in small saucepan. Cook and stir over medium heat until thickened. Cool completely. Fold in whipped topping and 1/2 c peanuts. Peel, core, and slice apples. Fold apples and pineapple into cooled mixture. Garnish with remaining peanuts.
Stir yeast into water until dissolved. Mix in flour. Let sit for 2 to 3 days in 2-quart dish with cover at room temperature.
Cut potatoes into quarters. Put layer of potatoes in ovenproof (9 x 13-inch) dish. Arrange peppers, cut lengthwise, into about 8 strips around and over potatoes. Place onions, cut in quarters, among potatoes and peppers. Pour Italian dressing over vegetables. Bake for 1 hour at 350°.
Preheat oven to 425°. Combine pie crust mix with egg. Add just enough water to form dough. Form 2 to 3 tablespoons dough into a round. Press each round onto bottom and sides 3 to 4-inch tart pan. (Use tart pans with removable bottoms, if possible.) Pierce pastry several times with a fork. Place on a baking sheet. Bake for 10 minutes or until golden; cool slightly. Remove tart shells from pans; cool completely on racks. Pour half and half into a small bowl. Add pudding mix. Beat with a wire whisk until well blended, 1 to 2 minutes. Spoon into tart shells. Chill until ready to serve. Arrange fruit on pudding. Garnish with mint leaves, if desired.
Mix together first 6 ingredients. Stir soup into mayonnaise. Toss chicken mixture. Turn into 2-quart casserole. Sprinkle with noodles. Bake in a 350° oven for 30 minutes or until mixture is bubbly.
Melt yeast, milk and margarine, then mix all ingredients. When mixed, sprinkle flour on board and knead dough. Separate into 2 loaves. Bake at 425° for about 25 minutes.
Preheat oven to 350°. Mix all well. Put into greased 8 x 8-inch baking dish. Bake for 1 hour.
Mix all the ingredients together. Cut rolls in half. Dig out the inside to make a hole in each half. Put some filling in bottom half. Place the top half on and wrap in foil. Refrigerate until ready to use. Bake 15 to 29 minutes at 350°.
Moisten All-Bran and raisins in milk. Add sugar and molasses. Add flour, soda, salt and nuts. Bake in 4 (1-pound) size cans. Bake at 350° for 45 minutes to 1 hour.
Let cheese soften at room temperature. Mix cream cheese, pineapple, onion, peppers, 1/2 cup of pecans and other ingredients. Place in refrigerator to firm; then roll into ball, covering with remaining pecans. Place a cherry in center of ball for color. Serve with fancy crackers.
Blend flour, sugar, baking powder and salt. Cut shortening into flour mixture. Add egg and milk; mix. Turn out on floured surface and knead lightly 15 times.
Grind cranberries and orange. Put in pineapple. Add 1 1/2 cups of sugar; stir well. Prepare jello with 4 cups of boiling water; stir until dissolved. Add to fruit and sprinkle with nuts. Keeps well in refrigerator or freezer.
Combine first 3 ingredients in 2-quart casserole. Cover tightly with plastic wrap; fold back to allow steam to escape. Microwave at High 6 to 7 minutes, until meat is browned, stirring once. Drain. Add mushroom soup, enchilada sauce and milk; stir well. Place 2 cups tortilla chips in 2-quart shallow casserole. Spoon half of ground beef mixture over chips; layer with chiles and half of cheese. Top with remaining ground beef mixture. Cover tightly with heavy-duty plastic wrap; turn back edge to allow steam to escape. Microwave at High 10 to 12 minutes, turning dish after 5 minutes. Sprinkle with remaining cheese; let stand 5 minutes. Garnish with remaining chips and peppers. Serve with shredded lettuce and tomato. Serves 4 to 6.
Heat oven to 425 degrees. Grease 9x13 inch pan. Brown ground beef in skillet, drain. Stir in pizza sauce and mushrooms. Unroll dough, press in greased pan. Spoon hamburger mixture over crust. Sprinkle with cheese. Bake for 15-20 minutes or until golden brown. 8 servings.
Dissolve gelatin in cold water. Add pineapple to sugar. Bring to boiling point and add gelatin. Stir until gelatin is dissolved. Add lemon and cherry juice. Cool. Mash cream cheese and chopped cherries. Combine with pineapple mixture adding a small amount at a time. Chill until slightly thickened. Whip cream and blend with salad mixture. Mold and chill.
Mix 1/2 can of Chinese noodles with the diced turkey. Add remaining ingredients. Place in buttered casserole. Sprinkle remaining noodles over top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Wash sweet potatoes and dry well. Grease the outside of potatoes with oil. Price the skins with a fork. Place on cookie sheet. Bake at 350° for 50 minutes. Split open each potato and add butter.
Mix ahead 1 teaspoon soda and 1 teaspoon vinegar. Beat together until very light the shortening, cocoa, sugar, salt, vanilla, eggs and food coloring. Add flour alternately with the buttermilk. Fold soda and vinegar mixture into the batter. Pour into three greased and floured pans. Bake at 350° for 30 to 35 minutes. Cook milk mixed gradually with 4 tablespoons flour and let cool. Mix sugar, shortening and 2 teaspoons vanilla. Add cooled mixture, one teaspoon at a time, beating into sugar and shortening. Add 1 cup powdered sugar. Spread between top of layers.
Mix tea, fruit juices,	red candies and sugar to taste. Heat to serving	temperature. Add ginger ale.	Yield:	about 25 cups.
In large bowl combine first 5 ingredients; cut in margarine until it looks like coarse meal. Stir in raisins. Combine buttermilk, 1 egg and baking soda; stir into flour mixture just enough to moisten dry ingredients. Knead on floured board until smooth. Shape into ball and place in a greased 2-quart casserole dish. With sharp knife cut a 4-inch cross about 1/2 inch deep in center of dough. (Makes a decorative top.) Brush with beaten egg yolk. Bake in a moderate oven (375°) about 1 hour. Cool in pan 10 minutes. Remove and cool on wire rack before cutting. Makes 1 loaf.
Dissolve Jell-O in boiling water. Add marshmallows and mayonnaise. Boil slowly over low heat until dissolved. Add remaining ingredients and mix thoroughly. Chill until firm, stirring occasionally so ingredients are mixed well. This takes several hours to set.
Drain fruit and arrange in 1 1/2 quart casserole. Melt butter, sugar and curry together in microwave. Spoon over fruit. Bake at 325 degrees for 1 hour.
Fill a roasting pan with popped corn. In another pan, combine sugar, oleo, syrup and boil for 5 minutes. Remove from heat. Add vanilla, salt and baking soda. Blend and pour over popcorn. Mix well and place in 250° oven for 40 minutes. Stir occasionally from bottom. Spread on sheet of waxed paper and allow to cool.
Blend cake mix, one egg and margarine with a mixer. Mixture will be stiff. Spread into a greased 9 x 13-inch pan. Blend cream cheese, 10x sugar, 2 eggs, flavoring and salt until smooth. Pour over first mixture. Bake 1 hour at 350°. Best if sets overnight. Enjoy.
Brown hamburger meat and add all remaining ingredients to this. Combine in baking dish. Heat until bubbly.
Spray a 9-inch pie plate with nonstick spray coating. In medium mixing bowl, stir together chicken or turkey, corn and green chili peppers. Spread mixture in pie plate. In the same bowl, stir together eggs and milk. Beat in flour, salt and pepper. Pour over chicken mixture.
Mix batter as directed. Dip fish pieces in batter. Place fish pieces in microwave baking dish. Salt and pepper to taste. Put bits of butter and lemon juice over fish. Next, place green pepper and onion on top of fish. Bake in microwave oven for 9 minutes on High temperature or until done. Do not turn fish.
Cook macaroni until tender. Cut in small cubes the cheese, onions, pickles (or relish), apples and eggs. Leave a small portion of the pickle, cheese and egg to garnish top of salad. Mix all ingredients together and when thoroughly mixed, grate some cheese, cut strips of pickle and strips of eggs to put on top. Serves about 9 small servings.
Cook noodles until soft. Mix noodles, soup and tuna together. Add peas. Pour mixture into dish and top with mashed potato chips. Brown in a 350° oven.
Cook beans 1 hour on high in just enough water to cover 2 inches above beans. Add remaining ingredients and cook on high for 4 hours. Turn on low and cook for 10 hours.
Beat vanilla pudding and milk on low 2 minutes; set aside. Mix sugar, vanilla and Crisco well. Add both mixtures together and beat until fine.
Corn may be cooked right in the husk in your microwave oven. Place on a paper towel and turn ears over and rearrange after one-half of cooking time.
Beat eggs well; add sugar and mix well. Add melted margarine, nutmeg and lemon extract. Pour into pie shell and bake at 350° for 40 minutes.
Mix all ingredients and beat well. A blender may be used. Pour into freezer can and finish filling with milk to about 3 inches from top. Makes 1 gallon to 5 quarts.
Boil ingredients until the mixture spins long threads when poured into ice water. Add 3/4 tsp. vanilla. Pour over three quarts of popcorn. Carefully form into balls. Especially neat when covered in different colors of transparent tissue. Teens enjoyed doing this recipe for fund raisers. It can be multiplied for quantity.
Mix first three ingredients in a bowl. Arrange chicken in pan. Pour mixture over entire chicken pieces and bake at 350° for 1 hour, uncovered. Serve with rice, if desired.
In a 3-quart baking dish, combine potatoes, oil and pepper. Firmly press into dish. Bake, uncovered, at 400° for 15 minutes.
In blender, combine milk, eggs, flour, butter, vanilla and salt. Cover. Blend about 10 seconds or until mixed (do not overblend). Stir in coconut. Pour into a greased 9-inch pie plate. Bake in a 350° oven for 40 minutes or until knife comes out clean.
Cook the chicken breasts, potatoes and carrots together; drain well. Combine all above; simmer slowly.
In a small bowl, mix salmon, celery and minced green onion. Add mayonnaise, lemon juice, salt, pepper and liquid smoke. Mix well. Cover and chill at least 1 hour to develop flavor or up to 24 hours. Just before serving, place a cucumber slice on crackers or toast. Top with salmon mixture and garnish with green onion slices and watercress. Makes 1 cup.
Do not cook! Combine and melt altogether on low heat until everything blends together well. Drop by teaspoon on buttered cookie sheet.
Combine condensed milk and lemon juice. Add softened cream cheese. Blend until smooth. Add drained pineapple and nuts. Fold in Cool Whip. Pour into pie crusts and chill. Yield: 2 pies.
Combine all ingredients. Heat some to aid in blending flavors. Let cool and then bottle and cap sauce. Does not need refrigerating. Yields approximately 2 1/2 gallons.
In saucepan, combine butter, cocoa and sugar. In bowl, combine eggs, vanilla, flour and pecans. Combine 2 mixtures and pour into greased 9 x 13-inch pan. Bake 30 to 35 minutes in 350° oven.
Drain off juice from pickles and put pickles in a big bowl. Add remaining ingredients. Mix and put in refrigerator.
Heat oven to 325°. Grease 8 x 8-inch pan. Mix together beaten eggs, sugar, vanilla and melted margarine. Sift together flour, cocoa, salt and baking powder and add to egg mixture, mixing well. Add 1/2 cup chopped nuts. Bake 20 minutes.
Combine dressing, Worcestershire sauce, garlic, pepper and Tabasco sauce. Place shrimp, scallops and onion in a large container. Cover with marinade and refrigerate overnight. Thread shrimp, scallops and onion onto skewers. Cover grill with foil punched with holes. Place over coals. Place skewers on foil. Cook with cover on grill until shrimp and scallops are cooked thoroughly (25 minutes). Turn occasionally, brushing with marinade.
Saute ground beef in oil until red color disappears. Stir in seasoned salt. In a saucepan, mix Spanish rice mix, tomato sauce and water. Simmer 5 minutes. Line the bottom and sides of an oiled 12 x 7 1/2 x 2-inch casserole with 4 to 5 tortillas, dipping each first in sauce. If necessary, cut to fit. Top with layers of 1/2 of the ground beef, 1/2 of the onions and 1 can sliced olives. Sprinkle with 1 cup of the cheese. Dip 2 tortillas in sauce; lay on top of mixture. Repeat layers. Pour all but 1/2 cup of sauce over all. Dip remaining tortillas in sauce and arrange on top. Sprinkle with remaining 1 cup cheese. Cover with foil. Bake in a 350° oven for 30 minutes or until heated through. Remove foil the last 5 minutes of cooking. Makes 6 to 8 servings.
Parboil vegetables. Combine Cheez Whiz and soups by heating and blending. One half hour before serving, mix everything together with 1/2 can onion rings. Bake in a 9 x 13-inch pan for 25 minutes. Top with balance of onion rings and bake another 5 minutes.
Dissolve yeast in warm water. Mix next 4 ingredients (sugar, salt, shortening and water) with electric mixer. Cool. Add eggs and beat. Add dissolved yeast and 4 cups of flour. Beat with mixer. Add and hand mix remaining flour. Cover and let rise until doubled. Punch down and divide into rolls.
Heat oven to 375°. Cut cream cheese into 20 pieces. Roll each piece to about 3 inches in diameter. Combine sugar and cinnamon. Place one cheese ball and 1 teaspoon cinnamon/sugar mix onto biscuit. Pinch dough to seal. Pour 1/2 melted butter into bottom of 5-cup ring mold. Sprinkle 1/2 nuts and 1/2 remaining cinnamon/sugar mix into the mold. Place ten of the rolls atop mixture, seam side up; pour 1/4 butter/nuts/cinnamon/sugar on this layer; repeat layering and finish pouring remaining mixes on top. Bake for 20 minutes until browned. Cool 5 minutes; invert onto serving plate.
Cook vegetables according to directions on package. Mix soup, milk, horseradish and mustard until warm. Combine vegetables and cheese. Add sauce. Pour into baking dish. Sprinkle crumbs on top. Bake at 400° for 20 to 25 minutes until brown.
Combine flour, salt, soda and cinnamon in medium bowl and mix well. In another bowl, combine coconut, pecans, dates and apples. Sprinkle 1/4 cup flour mixture over fruit mixture and mix. In another bowl, beat eggs. Add oil, sugar and vanilla and mix well. Add flour mixture and fruit mix. (You will need heavy-duty mixer or blend by hand.) Bake in greased pan (tube or sheet) at 325° for approximately 1 1/2 hours.