HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients well. Grease and flour 2 loaf pans. Pour in pans. Bake at 325° for 1 hour and 15 minutes.
Brown ground beef, onion and garlic in olive oil in a large saucepan; add tomatoes, tomato paste, parsley, oregano, salt, pepper and water. Simmer for 30 minutes. Cook lasagna noodles in a large amount of boiling, salted water for 15 minutes. Drain and lay in single layers until dry.
Heat the cubed cheese and milk in a heavy pan to melt cheese. Add the remaining ingredients. Stir constantly over heat with cheese and milk. Serve cold for dip with tortilla chips or warmed over cauliflower.
Cook rice according to directions on package. Saute onion in butter or margarine. Blend in flour, salt and pepper. Stir in half and half and chicken broth. Stir constantly. Cook until thickened. Combine sauce with cooked rice, chopped pimiento and parsley, chicken and almonds. Pour into 2-quart casserole which has been sprayed with Pam. Bake 30 minutes at 425°. Serves 4 to 6.
Combine dry ingredients; add remaining ingredients and cook over low heat until thick. Pour into 2 baked crusts.
Cut beans into thin slices. Cook beans, covered in 1/2-inch boiling salted water for 15 minutes or until tender. Drain. Or use a 16 ounce can cut green beans, drained.
Chop up and combine tomatoes, onions, green and red peppers. Put salt over them and leave in a plastic container overnight. Drain in the morning. Combine celery seed, vinegar and sugar. Simmer for 20 minutes. Place in hot pint jars and seal. Makes 6 pints.
Boil chicken, celery, onion, salt and pepper until chicken is cooked. Put chicken (without skin) in casserole dish. Spoon out celery and onion over chicken. Put cheese on top and then mushroom soup over. Cover with bread cubes. Melt 1/2 stick butter and spoon over bread. Bake in oven 1 hour at 350°, uncovered.
In a covered skillet, cook yams in 3 T margarine and water over low heat until tender. Stir occasionally to prevent sticking.
Add sugar to beaten eggs gradually and beat until very stiff. Add remaining ingredients. Mix well and put in ice cream freezer. Work the freezer as usual or use an electric freezer as directed.
Mix cornstarch, flour and sugar. Add boiling water gradually, stirring constantly. Cook 5 minutes on the surface unit on high heat. Add butter, egg yolks, rind and juice of lemon. Turn switch off. Blend thoroughly. Cook until thick. Pour in baked shell and cool.
Mix syrup and sugar in a 1 or 2 quart saucepan. Heat and stir until sugar is dissolved. Add peanut butter. Mix well. Add vanilla. Mix well. Pour cereal into a large bowl. Stir peanut butter mixture into cereal. Drop by teaspoonfuls onto waxed paper. Let it cool. Eat and enjoy.
Get a pan, cheese and 2 pieces of bread and butter. Set oven for 350°, use the top of the stove; let the pan warm and put some butter in. Let it melt and put the sandwich in the pan. Wait until the bread gets brown and use a spatula to flip the sandwich. Wait until the other side gets brown. Take the sandwich out and put it on a plate and eat it.
Thaw hash browns for 30 minutes. Combine all but last 2 ingredients. Pour into a 13 x 9-inch greased casserole dish. Combine corn flakes and margarine. Spread on top and bake at 350° for 45 minutes to 1 hour.
Stir flour, soda and salt; set aside. In large bowl, beat butter, peanut butter and sugars until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then oats, chocolate and raisins.
Peel carrots and grate coarsely. Add raisins. Mix mayo, honey and vinegar. Add cinnamon. Mix well. Pour over carrots. Chill at least 2 hours or longer.
Combine all ingredients and cook 20 minutes. Put in hot, sterilized jars and seal.
Bake chicken breasts in slow oven until done. Season with salt, paprika, celery leaves, onion and sliced carrots. Debone while hot. Cut chicken into small pieces. Add chopped hard-boiled eggs, chopped celery, slivered almonds, celery salt, chopped onions (if desired) and Hellmann's mayonnaise. Mix well and chill. Serve on lettuce.
Mix butter, sugar and vanilla. Add egg. Mix together flour and soda and add it to creamed mixture. Add nuts. Refrigerate approximately 6 hours or overnight, if desired. Makes into small rolls or loaves before placing in refrigerator.
Beat eggs. Add Pet milk, sugar, milk, vanilla and salt. Mix well. Stir in fruit. Freeze until electric freezer stops. Makes 1/2 gallon.
Cream shortening or butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour and baking soda; blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet. Makes 5 dozen.
Unroll crescent rolls. Separate into rectangles. Spread on baking sheet sprayed with nonstick cooking spray. Press edges and perforations to seal. Bake at 375° for 12 to 15 minutes. Cool.
Cook vegetables in salted water until stems are almost tender. Drain and put in ungreased casserole. Mix soup and milk and pour over vegetables. Sprinkle with cheese.
Combine first 4 ingredients with pastry blender until pea size. Combine remaining ingredients in a separate bowl. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Form into a big ball. Separate into 4 equal smaller balls. Chill at least 15 minutes before rolling. Will keep in refrigerator a week or it can be frozen.
Preheat oven to 350°. Mix chicken, mayonnaise, tomatoes with juice, mustard, 1/2 green onions, chestnuts, Worcestershire and 1 cup cheese. Slice French loaf in half and place on cookie sheet. Spread chicken mixture over bread and bake 10 minutes. Remove and sprinkle with 1 cup cheese and remaining green onions. Bake another 10 minutes. Perfect with chips and salsa.
Place all dry ingredients in a large mixing bowl. Add shortening. Beat until well mixed. Add egg and buttermilk. Beat just until barely moistened. Spray muffin tins with Pam or use paper cupcake liners. Bake at 400° for approximately 15 minutes. Let set in pan 2 minutes before removing. Serve hot with butter and honey.
Cook linguine according to package; drain. Melt butter in frypan, then add remaining ingredients. Simmer while linguine is cooking. Then combine and mix all ingredients. Serve.
Combine pudding mix, gelatin and water in a saucepan. Cook and stir over medium heat until mixture comes to a full boil and is clear. Chill until slightly thickened. Prepare whipped topping mix as directed on package and thoroughly blend into chilled pudding mixture. Chill until firm, about 3 hours. Spoon into individual dessert dishes. Top with strawberries. Makes 4 cups or 8 servings.
Combine ingredients. Place in unbaked pie shell. Bake at 350° for 45 minutes.
Add all dry ingredients except 3 3/4 to 4 cups flour to large mixing bowl. Add water and oil that has been heated to 120° to 130°; mix well. Add egg. Mix well. Add enough of the 3 3/4 to 4 cups of flour to make a smooth dough, but not sticky. Mix well; knead dough for about 7 minutes. Grease large bowl; place dough in bowl, turning once to grease both sides of dough. Cover; let dough double in size. Punch down; knead dough with hand for about 1 minute, then turn onto floured surface. Roll out; cut with biscuit cutter and dip half of roll into melted butter. Fold over; pinch shut and place on greased baking dish. Cover. Let raise until doubled, about 50 minutes. Bake in oven at 375° for about 20 minutes or until golden brown.
Beat eggs with salt and pepper. Combine bread crumbs and Parmesan cheese. Dip chicken breasts in eggs, then coat with bread crumb mixture. Let coated chicken stand for 10 to 15 minutes. Melt butter with oil in a large, heavy skillet. When butter foams, add chicken breasts. Cook over medium heat for 2 to 3 minutes on each side or until chicken has a light, golden crust. Add Marsala wine. Cover skillet and reduce heat. Simmer 15 to 20 minutes or until chicken is tender. If sauce looks too dry, add a little more wine. Turn chicken several times during cooking. Place chicken on a warm platter. Spoon sauce over chicken. Serves 8.
Boil potatoes for 10 minutes at 400°. Place potato wedges (skin side down) in baking dish. Season, scatter garlic and dot with butter. Roast 30 minutes, until well browned. Turn to insure even roasting.
Brown pork chops in hot fat and drain. Add sauerkraut, then brown sugar, potatoes and onion on top. Salt and pepper potatoes, then add hot water. Bring to a boil and turn down heat to low. Put tight lid on and cook for about 45 minutes. Serve with cornbread.
Mix well (very sticky dough). Drop by scooping with hands into hot oil. Zeppolis will rise to top. When golden brown remove from oil and drain on paper towels. Sprinkle with confectioners sugar. Eat hot. . .mmmm better than St. Anthony's feast!
Mix rice, soup, curry and parsley with fork and place in buttered casserole dish. Place the pieces of chicken on top of mixture. Sprinkle dry onion mix on top. Bake covered for 2 hours at 350°.
Heat oven to 350°. Combine sugar, cornstarch, milk and salt in a saucepan. Cook and stir on medium heat until thick.
Mix jelly and chili sauce together in pot on stove. Jelly will melt. Round meat balls, putting a piece of water chestnut in each one. Put on pan and bake at 375° to 400° until done, then place in sauce.
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red peppers, celery, onions and olives; mix well. Spread on each tortilla. Roll up tightly. Wrap in plastic wrap and refrigerate for at least 2 hours. Slice in to 1/2 inch pieces. Yield 15 - 20 servings.
Beat butter and cream cheese together. Add onion, lemon juice and mayonnaise. Stir in shrimp. Chill. Serve with crackers. Can be frozen.
Mix in the following order: sugar, flour, salt, egg, water, butter, vinegar, cinnamon and vanilla. Bake at 350° for 35 minutes.
Core apples and cut each in 4 circles. Melt fat in a frypan. Add sugar and lemon juice (if used). Add apple slices and cook slowly about 10 to 15 minutes until tender. Turn as needed to brown. Makes 4 servings. Another light and healthy dessert.
Mix Jell-O and boiling water. Add remaining ingredients and mix well. Pour into 9 x 13-inch dish. Chill until firm.
Cook broccoli until tender. Drain well. Beat together eggs, cream cheese and cream of mushroom soup. Add salt and pepper to taste. Add broccoli.
Mix sugar, butter, milk and Marshmallow Creme. Boil 4 minutes, stirring constantly. Remove from heat. Add chocolate chips. Pour into buttered dish. Chill. Makes 2 1/4 pounds.
Combine sugar, water and butter in pan. Cook to 300°, stirring constantly to prevent burning. Add vanilla and pour into a buttered 9 x 9-inch pan. Lay the 4 chocolate bars on top and spread evenly as they melt. While still warm, sprinkle chopped pecans over top. Cool completely and break into pieces.
In medium saucepan, saute onions, green pepper and garlic in butter until tender, but not brown. Add tomatoes and simmer, uncovered, 10 minutes. Stir in 2 teaspoons salt, pepper, curry powder and thyme. Simmer 5 minutes; set aside.
Toss dry ingredients to mix. Beat eggs; add milk and butter. Then add to the dry ingredients and stir just until moistened. Pour batter into a greased 8 x 8 x 2-inch square baking pan. Bake in preheated oven about 30 to 35 minutes or until browned and center comes out clean when tested with a toothpick or knife.
Mix peaches with 1 cup of the sugar. Melt butter in the dish you will use to bake your cobbler.	Blend remaining cup of sugar, flour, baking powder, salt and milk. Pour over the melted butter. Do not stir. Put peaches on top. Bake for 1 hour at 350° or until crust is golden brown. They will rise during baking.
Mix margarine, sugar, cocoa and milk in saucepan. Bring to boil for 3 full minutes. Take from stove and add oats, vanilla and peanut butter. Drop by spoonfuls onto wax paper and let cool.
Boil water and butter; add flour, stirring fast until dough forms a ball. Remove from heat. Add eggs, one at a time, beating vigorously after each egg. Spread in a 9 x 13-inch pan. Bake at 400° for 25 to 30 minutes until lightly browned. Watch closely. Cool.
In small bowl, combine all ingredients. Mix well. Cover and refrigerate several hours to blend flavors. Serve with fresh array of fruits.
Combine everything but the meat to make a marinade sauce. Marinate the meat in the refrigerator for several hours (minimum). Put on the grill and enjoy!
Combine cheese, tomato sauce, garlic and chili powder. Lay aside. In a large bowl, combine lettuce and chopped tomatoes. Add Tostitos, hamburger meat and onions. Pour cheese sauce over lettuce and tossed mixture just before serving and toss. Serves 5 or 6.
Heat oil in skillet. Beat eggs with tablespoon of water. Mix matzo meal, salt and pepper. Dip chicken in egg, then in matzo meal. Brown in hot oil. Remove to Dutch oven or covered roaster. Mix hot water, orange juice and honey. Pour over chicken. Cover. Simmer on top of stove or in 350° oven for 45 minutes or until tender. Baste frequently.
Heat oven to 400°. Generously grease pie plate, 9 x 1 1/4-inch. Heat water and margarine to boiling in 2-quart saucepan. Add baking mix, all at once. Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes. Remove from heat. Beat in eggs, 1 at a time; continue beating until smooth. Spread in pie plate (do not spread up side). Bake until puffed and dry in center, 35 to 40 minutes; cool. Just before serving, fill with Ham Salad Filling. Cut into wedges. Makes 6 to 8 servings.
Blend the milk with lime juice, grated lime rind and egg yolks in a bowl. Pour into the graham cracker crust. Beat the egg whites and cream of tartar in a bowl until foamy. Add the sugar gradually and beat until stiff peaks form. Spread over filling, sealing to edge of crust. Bake at 425° for about 4 minutes or until brown.
In a saucepan reduce wine by 1/2 and remove it from heat. Add preserves and Worcestershire sauce and let cool. Arrange chicken and peaches in a glass baking dish. Top with preserve mixture and marinate overnight. Sprinkle brown sugar over the top and bake at 350° for 45 minutes. Serve over steamed rice.
Melt butter. Add sugar, eggs, buttermilk and vanilla. Mix well. Add coconut. Pour into two 8-inch pie shells. Bake at 350° for 45 to 50 minutes.
Tear lettuce in small pieces. Using a 9 x 11-inch dish or pan, arrange in layers: lettuce, onion, celery, chestnuts, peas and mayonnaise, sprinkled with sugar. Cheese goes on top of final layer. Cover pan with plastic wrap and refrigerate overnight. When ready to serve, you may wish to top this dish with tomato wedges, crumbled bacon and/or hard-boiled eggs (sliced). Mix salad together just before serving.
Combine first 6 ingredients; mix well. Place chicken in a shallow pan and pour buttermilk mixture over top. Cover and refrigerate at least 3 hours or overnight. Remove chicken from liquid. Dredge chicken in flour. Heat 1-inch oil in a large skillet to 325°. Add chicken and fry 30 to 35 minutes, turning once. Drain chicken well on paper towels. Makes about 4 servings.
Brown onion and kraut in oleo. Mix with other ingredients. Bake at 350° for 1 hour. Cover top with foil, not too tight.
Blend the following with pie crust blender until fine: flour, shortening, sugar, salt and cinnamon. Save 1/2 cup for later use. Add soda, ginger, egg, molasses and sour milk; mix well and place in greased square baking pan. Spread the 1/2 cup dry mixture on top. Bake at 350° for 25 minutes.
Preheat oven to 350°. In bowl, combine flour, soda and salt; set aside. In bowl, beat brown sugar, butter and vanilla until creamy; add egg and beat well. Gradually add flour mixture. Stir in 1 1/3 cups chocolate chips and chopped nuts. Spread in foil lined 9-inch square baking pan. Bake for 23 to 25 minutes. Immediately sprinkle 2/3 cup chocolate chips over top. When morsels are shiny, spread evenly. Chill to set chocolate. Cut into 2 x 1-inch pieces. Makes 36 bars.
Preheat oven to 350°. Mix all ingredients except cheese and pour into 13 x 9 x 2 pan. Bake for about 45 minutes; put cheese on top and bake another 10 to 15 minutes or until cheese melts.
Soak gelatin in cold water. Dissolve in boiling fruit juice. Add lemon juice, ginger ale and sugar. Chill until almost set. Add canned pineapple and fresh fruit. Put in a wet mold to chill.
Mix all and bake in greased 1 1/2-quart casserole for 20 to 25 minutes at 400°. Serves 4 to 6.
Combine jello, tapioca pudding and boiling water. Refrigerate and stir every 2 hours. Add pineapple, oranges and Cool Whip.
Fry bacon. Drain, crumble and reserve. Add onion and green pepper to bacon drippings and saute until tender. Add rest of ingredients, except shrimp, and simmer over low heat for 30 minutes. When ready to serve, add shrimp and simmer about 10 minutes. Do not overcook; serve over white rice and sprinkle with crumbled bacon.
Melt margarine in large skillet. Add onions, pepper and mushrooms. In medium bowl, mix eggs and milk. When onions become translucent, add egg mixture to skillet. As eggs cook, shred cheese. Add cheese immediately before serving.
Shred cabbage very fine and place in bowl. Top with 3/4 cup sugar. Bring vinegar, salad oil, celery seed, salt, dry mustard, 2 teaspoons sugar, onion powder and turmeric to a boil. Pour hot mixture over cabbage; cover and let stand in refrigerator for 4 to 6 hours (better overnight). Mix, drain and serve. Keeps crisp for a week in fridge.
Sift flour, sugar, baking powder, soda and salt. Cut in shortening. Dissolve yeast in the 1/4 cup water; stir in buttermilk. Add to dry mix and stir until blended. Knead on floured board just to hold together on lightly floured surface; roll to 1/2-inch thickness. Cut with biscuit cutter and place on greased cookie sheet; cover and let rise 45 minutes to 1 hour. Bake at 450° for 10 minutes. Makes 2 1/2 dozen.
Combine graham cracker crumbs and melted margarine. Line bottom of a 9 x 15-inch pan. Whip powdered sugar, margarine, eggs and vanilla for 15 minutes.
Melt morsels and peanut butter in large pan. Add noodles and nuts. Drop onto wax paper and put in cool place to set.
Brown onion in margarine. Add turkey and brown. Season with salt, pepper and poultry seasoning. Add mushroom soup, milk and mushrooms. Simmer for 20 minutes. Fold in the yogurt. Serve over noodles.
Brown ground beef; add soup. Cut up cheese and melt (except for enough to sprinkle on top) in ground beef and add taco mix. Boil noodles and drain. Mix all together. Put in casserole dish and bake in oven for a few minutes at 350°.
Spread refried beans in 9 x 13-inch casserole. Mix sour cream, taco seasoning and mayonnaise. Cover the beans and continue to layer ingredients in order listed. Cover and refrigerate.
In a large skillet, brown ground beef and onion. Add corn, soups, sour cream, salt and pepper. Set aside. Cook noodles according to package directions; drain. Mix all ingredients together; pour into 3-quart casserole dish. Bake at 350° for 40 minutes. Sprinkle cheese on top for the last 10 minutes of baking time.
Mix and bake cake as directed on the box. Set aside to cool. Mix pudding as directed on package, adding 1/4 cup Kahlua. Mix well.
Dust chicken breasts with seasoned flour. Heat a large saute pan over medium heat. Add oil and saute chicken to brown. When chicken is browned on one side, turn and brown second side and add seasoning, Dijon and heavy cream. Cover and let simmer until the chicken has finished cooking. Add a little water if sauce gets too thick. When chicken is done, remove from heat and keep warm.
Line a 13 x 9-inch pan with foil. Butter foil. In a large pan, combine sugar, margarine and eggnog. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat.
Mix all together before baking and add butter with corn flakes. Spread on top of potatoes. Bake 45 minutes at 350°.
Combine flour, salt, mustard and pepper; rub over pork roast. Place flat side up in roasting pan. Bake at 325° for 1 hour. Combine applesauce and other ingredients. Spread over roast. Bake 1 hour longer. Serves 8.
Mix all ingredients thoroughly in a blender or by hand. Pour into 2 (9-inch) pie plates. The flour will make a crust. The coconut forms a topping; the center is an egg custard filling. Delicious. Bake at 350° for 50 to 55 minutes.
Mix ingredients in order given and pour into 2 greased loaf pans. Bake at 350° for 1 hour. Freezes well.
Cook vegetables according to directions on package. Combine soups with the vegetables; do not dilute. Top with cheese and bake for 20 to 30 minutes at 325°. Serves 8 to 10.
Mix flour, butter and nuts. Press into the bottom of a 9 x 13-inch pan. Bake 25 to 30 minutes at 350°. Cool.
Brown chops on one side, turn and cover with potatoes and onion. Add white sauce. Cover and cook over medium heat until potatoes are tender. May use pressure cooker on medium heat for 10 minutes. Serves 4.
Press ripe persimmons through colander. Add soda to pulp. Beat in sugar. Add milk and eggs; stir thoroughly. Sift all dry ingredients together. After sifted and measured, add to persimmon mixture; beat until smooth. Melt butter; add to mixture last. Pour into greased pan that is 3 or 4 inches deep. Bake at 300° until done. Can be served with whipped cream. Delicious plain. Recipe can be halved.
Brown meat, onion and pepper in oil. Add remaining ingredients and bake in moderate oven at 350° for 30 to 40 minutes or cook slowly in crock-pot.
Cook sugar, cornstarch, lemon juice, cinnamon and nutmeg. Stir in apples until moist. Cover and cook until tender about 20 minutes; cool at room temperature and refrigerate. Combine flour, baking powder and salt. Cut in shortening and gradually add milk. Make into ball, wrap in plastic paper and refrigerate for 30 minutes. Divide into 16 pieces, make small ball and roll flat into 4-inch circle. Put a tablespoon of apples in center and moisten edges and press with floured fork. Heat about 1 1/2-inches oil and fry 2 to 3 pies at a time.
Mix all ingredients together in a large bowl. Bake in oven for 20 minutes at 350°. Wait until cool to slice.
Spread crushed Oreos in bottom of 9 x 13-inch ungreased pan. Melt in double boiler the butter and chocolate. Add eggs to cooled mixture, then add sugar. Spread this mixture over Oreos and freeze for 25 minutes. Soften ice cream and add 1/2 cup creme de menthe. Pour over fudge mixture. Crush 5 Oreos and sprinkle on top. Freeze overnight.
Heat applesauce. Dissolve Jell-O and cinnamon in applesauce. Let cool. Add cold water and stir. Set in refrigerator.
Peel and cut cucumbers and onions into thin slices. Add cucumbers, onion and remaining ingredients in a bowl and toss.
Trim fat off roast, then freeze partially. You want it firm enough to slice easily, but not hard. Slice lengthwise with grain in long strips, no more than 1/4-inch thick, preferably thinner. Toss meat with soy sauce. Arrange in single layer on wire rack placed on a baking sheet (cake racks will do). Sprinkle with garlic salt and lemon pepper. Turn beef over and season other side. Bake in very low oven temperature. Can heat oven to 150° to 175° and turn off. After a reasonable interval, when temperature drops, again turn oven on and when desired temperature is reached, repeat procedure for about 6 to 8 hours. Turn oven off and leave jerky in for several more hours. Turn oven off and leave jerky in for several more hours without heat. Store in covered container.
Brown the round steak; drain. Add onion, mushrooms and seasonings; cook 5 minutes or until onion is tender. Add sour cream; stir over low heat until thoroughly heated. Place noodles on serving platter, top with sour cream mixture. Makes 4 servings.
Mix all ingredients well. Pour in unbaked 9-inch pastry shell. Bake at 325° for 25 to 30 minutes. Serve plain or with whipped cream.
Dissolve jello in boiling water. Add apricot nectar. Let cool, but not set. Add mandarin oranges, sliced bananas and Cool Whip. Blend well. Chill until firm.
In cup, mix first 5 ingredients; pour over chicken. Cover; let stand at room temperature no longer than 30 minutes, turning once. Broil 10 minutes or until thoroughly cooked, turning once. Each serving with chicken provides: 200 calories, 25 g protein, 1 g carbohydrate, 10 g total fat, 3 g polyunsaturated fat, 1 g saturated fat, 70 mg cholesterol and 330 mg sodium.