HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 tablespoon oil in skillet. Add chicken; cook until browned. Remove chicken. Add broth, 1/2 cup water and broccoli. Stir. Heat to a boil. Stir in rice and cheese. Top with chicken; cover. Cook on low heat for 5 minutes or until cooked through. Gently stir until cheese is melted.
Grease a 10 x 6-inch baking dish. In 2-quart saucepan over high heat in 1-inch boiling water, heat broccoli and 1/2 teaspoon salt to boiling; cover and cook 10 minutes. Drain. Set aside.
Make mashed potatoes as directed. Stir in mustard, egg and tuna; shape and roll in butter and bread crumbs. Bake in preheated oven at 450° for 10 to 15 minutes. Serve with mushroom or tomato sauce.
In the top of a double boiler, stir together cocoa, sugar and salt. Gradually add boiling water. Place over direct heat and boil for 2 minutes, stirring constantly. Add milk and cinnamon sticks and place over boiling water. Stir and heat 10 minutes. Remove sticks and stir in vanilla. Beat with a wire whisk to froth milk. Serve immediately. Yields 4 servings.
Into a bowl, sift together flour, baking soda and a pinch of salt. In the top of double boiler, set over simmering water, heat coffee and bourbon for 5 minutes (this removes most of alcohol; baking removes the rest). Add chocolate and butter, all cut into pieces, and heat the mixture, stirring, until the chocolate and butter are melted and the mixture is smooth. Remove the pan from the heat and stir in sugar. Let the mixture cool for 3 minutes and transfer it to the bowl of an electric mixer. Add the flour mixture to the chocolate mixture, 1/2 cup at a time, beating at medium speed and continue to beat the mixture for 1 minute. Add the eggs and vanilla and beat the batter until it is smooth.
Mix fruit and sprinkle with lemon juice to prevent darkening. Serve in a large glass bowl. Good for Potluck suppers.
Crumble Oreo cookies and place in bottom of a 9 x 9-inch container. Pour chocolate syrup on top. Dip out desired amount of ice cream and spread on top of chocolate.
Flatten chicken breasts (place between 2 pieces of plastic wrap and use rolling pin to flatten to uniform thickness). Dredge breasts in flour with oregano, pepper and salt; shake off excess. Lightly brown in olive oil and butter. Drain on paper towels. Set aside. Saute mushrooms in remaining oil; remove from skillet. Pour over breasts. Add lemon juice, chicken stock and Marsala to skillet and simmer. Add about 2 tablespoons cornstarch mixed into 1/4 cup water and add to the skillet mixture. Stir constantly until becomes thick and smooth. Add 2 tablespoons butter and stir in. Pour sauce over chicken and mushrooms. Keep warm until you serve and garnish with lemon slices.
Pack cukes in jars with all other items, except vinegar and water. Bring vinegar and water to a boil. Pour over cukes within 1/2 inch of top. Seal and set in the sun for 7 to 10 days. Don't open until 5 weeks later.
Mix all above ingredients and pour into an unbaked pie shell. Put top crust on. Bake at 300° for 90 minutes.
In a 9 x 13-inch pan layer: lettuce, celery, onion, water chestnuts and frozen peas. Top and seal side to side with Miracle Whip salad dressing. Do not stir together. Spread on like you were frosting a cake. Sprinkle with: sugar, seasoned salt, garlic powder, Parmesan cheese. Cover and leave overnight. Just before serving, top with chopped eggs, and chopped crumbled bacon. Be sure to drain bacon well after cooking it.
Cook beef and onion until meat is browned; drain well. Stir in tomato sauce and sauce mix; cook over low heat for 10 minutes, stirring frequently. Spoon into a lightly greased 13 x 9 x 2-inch baking dish. Top with sour cream; sprinkle with cheese. Unroll crescent rolls and place on top of cheese. Bake, uncovered, at 350° for 20 minutes. Makes 8 servings.
Cook brownies. Crumble half of brownies in bottom of trifle bowl. Layer 1/2 crushed Butterfingers, layer vanilla pudding, then layer Cool Whip. Repeat layers using chocolate pudding. Top with Cool Whip.
Cut up fruit and sprinkle with Equal. Add peanuts and marshmallows. Stir in mayonnaise. When served with nachos, this is a complete meal for 2.
Heat marshmallows and milk in top of double boiler over boiling water. Stir until melted. Cool thoroughly. Mix creme de menthe and creme de cocoa and most of the Cool Whip. Fold into cooled marshmallow mixture. Pour into crust. Chill until firm.
Beat butter until soft. Gradually add sugar and milk alternately. Divide into several sections, coloring and flavoring as desired (rum, orange, cherry, almond, mint, etc. perhaps a very small amount of vanilla as well). Chill until good and cold.
Mix cereal, flour, soda and salt. Mix sugar, oil and eggs. Beat well, then add buttermilk. Mix dry and	wet ingredients together. Bake in greased muffin tins at 400° for 20 minutes. Keep rest of batter in refrigerator as long as 6 weeks. Use as needed.
Cook the spaghetti as directed and drain. Saute the onion and green pepper in butter until tender. Combine spaghetti, onion and pepper, soup, pimento, chicken and half of the cheese. Pour into casserole dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20 minutes.
Brown hamburger with onion. Combine rest of ingredients. Bake at 350° for 1 hour.
In large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups strawberries. Pour into crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries. Yield: 8 servings.
Beat up 4 eggs; add a pint of milk and a little salt (dash). Stir in the 4 large spoonfuls of flour, a little nutmeg and a little sugar to your taste. Beat it well. Pour into buttered teacups (custard dishes) filling them a little more than half full. Bake in an oven (moderate) for about 15 minutes.
Use a small roaster with lid. Place all ingredients in roaster. Cover and bake at 350° for 4 hours. Serve over rice or noodles, if desired. Serves 6.
Brown hamburger with garlic salt, then drain. Add oregano; simmer for 30 minutes. Combine cottage cheese and Parmesan cheese. Cook noodles, then arrange in pan with alternate layers (meat, cottage cheese mixture and Mozzarella cheese ending with Mozzarella on top). Bake at 350° for 1 hour.
Cook cabbage in boiling water until tender, about 10 minutes. Drain. Cook bacon until crisp. Stir in vinegar, sugar and salt. Heat and pour over cabbage. Serve.
Beat together thoroughly cake mix, egg and butter. Put on buttered sheet cake pan. Mix confectioners sugar, cream cheese and 2 eggs. Spread over first layer. Bake at 350° for 35 minutes.
Stir milk into well beaten eggs. Add flour and beat until smooth. Stir in fat and mix until well blended. Cut up fruit or vegetables (see following). Add to or dip in fritter batter. Drop into hot fat (375°) and fry until brown. Drain and serve hot with syrup or gravy. Yields 12 to 15 small fritters.
Mix ingredients and place in 8 x 11-inch pan. Sprinkle grated cheese on top, cover and bake 45 minutes at 325°.
Cream peanut butter, oleo, 10x sugar and flavoring. Mix well. Will be thick. Roll into balls. Melt chips and paraffin in double boiler. Dip balls into chocolate with toothpick. Always place on foil.
For Sauce: Cook onion in the margarine until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
Saute celery,	onion and peppers lightly in butter. Remove from pan. Brown beef in same pan. Drain well to remove fat.
Chop bacon and fry until crisp. Remove from drippings. Chop onion and pepper and cut okra into 1-inch pieces. Add to bacon drippings and stir-fry until onion is transparent. Add seasonings and tomatoes and cook about 5 minutes longer.
In medium bowl, beat cream cheese with electric mixer until smooth. Beat in pizza sauce, green onion and oregano. Refrigerate until ready to use. Use Mozzarella cheese sticks, celery, carrots or wheat crackers for dipping.
Mix together the sugar, water, turmeric and mayonnaise. Add celery and onion. Cook rotini. Put in colander and drain. Run cold water over. After cold, add dressing.
Pour all ingredients over ice into punch bowl. Stir and ladle into cups. If recipe is doubled you do not need to double the strawberries.
In 9 x 13-inch pan, cut up apples. Cover with brown sugar and cinnamon which have been combined. Combine in a bowl the Bisquick, white sugar and oats. Cut into this one egg. Put this mixture on top of the apples. Slice 1 stick of margarine over the top. Bake at 350° for 40 to 45 minutes or until sides are bubbly.
Heat oil to 400°. Recommend that you use enough oil to cover wings in deep fryer or electric skillet. Carefully place in oil. Cover.
Mix first 3 ingredients and pour into crust. Refrigerate for at least 2 hours. Makes 2 pies.
Mix beans, sugar, mustard and ketchup in baking pan. Cook bacon in frying pan. Crumble bacon; add to above mixture along with grease. Lay remaining bacon on top of beans. Lay onion in middle of pan. Bake at 350°, uncovered, for 2 hours.
Melt margarine in a 9 x 13-inch Pyrex dish. Sprinkle rice over margarine. Place chicken on the rice. Season with salt and pepper as you like. Spoon the undiluted soup over the chicken and rice. Pour the water over all. Cover with foil; bake at 350° for 1 hour and 15 minutes.
Place all ingredients in pot with just enough water to cover. Cover and simmer 1 1/2 hours. If there is too much liquid, remove cover and cook until most of it is evaporated. Yields 4 servings. Good served with rice.
Beat eggs vigorously. Add sugar and continue to beat rapidly. Add boiling water, beating constantly, the more the better. Add flavoring (vanilla may be used). Sift flour, salt and baking powder. Add to first mixture and continue to beat rapidly. Pour into well-greased pan and bake in 350° oven about 35 to 40 minutes. Can be baked in tube pan or 13 x 9-inch if you want to use it for shortcake.
Roast pecans 10 to 12 minutes at 300°. In large saucepan, combine remaining ingredients. Cook on high approximately 2 minutes, or until forms soft ball in water. Remove from heat. Add pecans and stir by hand until sugared. Pour out on wax paper and separate.
Crumble yeast; add sugar, salt and water. Beat in egg. Add 1/2 of the flour and beat. Add 1/2 of the butter and the other 1/2 flour. Let rise to double original size. Punch down, cover and place in refrigerator. Dough may be used as needed for rolls. Keeps about a week.
Cook broccoli tops and drain. Combine with other ingredients. Bake at 350° for 40 minutes in a 2-quart dish. Sprinkle crushed crackers on top and brown.
Preheat oven to 325°. Sift dry ingredients together 3 times. Mix eggs, sweetener and fruit liquid. Beat at top speed of mixer until fluffy and thick (about 10 minutes). Decrease speed; add applesauce and beat 3 minutes. Carefully fold in dry ingredients. Drop by teaspoons onto lightly greased cookie sheet. Place 1/4 almond on each cookie. Bake about 10 minutes. Cookie will spring back at light touch when done. (May be placed under broiler to give deeper finish.)
Grease a 10-inch tube pan with 2 tablespoons butter and sprinkle with 1/4 cup sugar; set aside. Cream remaining 1 cup butter. Slowly add 2 cups sugar, beating well. Add eggs 1 at a time. Add vanilla. Combine 2 3/4 cups flour, baking powder and salt. Add to creamed mixture. Dredge blueberries in 1/4 cup flour. Stir to coat well. Fold blueberries into batter. Pour into pan and bake at 325° for 1 hour and 10 minutes. Cool and remove from pan. Let cool completely.
Cut up the vegetables and mix together. Mix the mayonnaise, sour cream and Ranch dressing and add to the vegetables.
Add bell pepper, onion and celery to butter; saute until tender. Add crawfish, green onions and other seasonings. Simmer for 10 minutes. Thicken with cornstarch dissolved in water; cook long enough to thicken. Place in 9-inch pie crust and crust cover. Bake pie in preheated 450° oven for 10 minutes, then lower heat to 375° and cook 35 minutes or until crust is golden brown.
Mix peanut butter and 1 cup sugar together. Add beaten egg and mix well. Add 1/2 teaspoon vanilla. Drop by spoonfuls onto ungreased baking sheet. Press flat with a fork. Bake at 350° for 12 to 15 minutes. While the cookies are cooling, melt chocolate over low heat. Melt butter in chocolate. Remove from heat and add hot water. Then add confectioners sugar gradually, until icing is thick enough (you may not need to use all the sugar). Add vanilla. Spread icing on top half of the cookies. Place plain cookies on top of iced cookies to make sandwiches. Makes about 1 1/2 dozen.
Fill 1 large roasting pan full of popped corn, free of unpopped kernels. Combine remaining ingredients in pot. Heat until it almost comes to a boil. Remove from heat. Add 1/4 teaspoon soda and mix well. Pour over popcorn and mix well. Bake at 200° for 1 hour, stirring every 15 minutes. Store in airtight container.
Combine water, cauliflower, potatoes, celery, carrots and onion in a large pan; boil for 5 to 10 minutes or until tender. Set aside. Melt butter in separate pan over medium heat. Stir in flour. Cook for 2 minutes. Remove from heat and slowly stir in milk. Return to heat and cook until thickened. Stir in vegetables with cooking liquid, then stir in cheese until melted. Use salt and pepper to taste.
Melt butter; add onions and broccoli. No need to drain broccoli first. Cook thoroughly over low heat. Add mushrooms and soups and cook until well heated. Add cheese and almonds. This is good served warm with chips or use leftovers on toast for dinner. Serve over baked potatoes.
Boil 2 chicken breasts until done. Remove; cool. Cook spaghetti in same water. Drain. Melt margarine. Add soups, mushrooms, sour cream and garlic powder (if desired) to taste. Cut chicken into bite size pieces. Add chicken and spaghetti. Mix well. Pour into greased casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
Stir together and pour over chopped cabbage, green pepper, celery and carrots. Let set overnight.
Bring sugar, milk and oleo to a quick boil (do not scorch). Cook for 6 to 9 minutes at 225° to 230° on thermometer. Add marshmallow cream and butterscotch morsels. Stir to melt and blend well together. Remove from heat and add vanilla.
Flatten each chicken breast to about 1/4-inch. Salt and pepper to taste, top with ham. Add cheese and roll up. Secure with a toothpick. Roll in flour. Melt butter in skillet, add mushrooms and onions. Saute until tender. Add water, chicken bouillon, parsley and chives. Boil. Add chicken rolls. Lower heat, cover and simmer for 30 minutes. Remove chicken and bring sauce to a boil. Stir in cream. Simmer 5 minutes. Pour sauce over chicken.
Mix and marinate for a couple of hours or overnight in the refrigerator. Cook in saucepan on high heat with lid on. Bring to a boil and then lower heat. Cook until tender, about 45 minutes. Skim off fat. Bring mixture to a rapid boil and add vinegar or juice from pineapple with 1/2 cup vinegar and pineapple. Taste sauce and adjust seasonings. Add 2 to 4 tablespoons more sugar, if desired. Add remainder of juice from pineapple can. Make a paste of cornstarch and water and add to boiling mixture. Boil until thickened, then lower heat to simmer. Add pineapple chunks. Place lid on pan and simmer until served. Yields 6 servings with some leftover. Leftovers taste better the second day. Serve with rice.
Cream first 4 ingredients well. Roll frozen bananas in mixture. You can cut bananas in half and insert popsicle stick in each. Bananas pops may be rolled in chopped peanuts, if desired. Freeze.
Cut crust off bread and cut into cubes; set aside. Combine milk, eggs, salt, mustard and pepper. Lightly combine together milk mixture, bread crumbs and ham or sausage. Pour mixture into 8 x 8 x 2-inch glass dish, greased lightly. Cover and refrigerate at least 4 hours or overnight. Bake in preheated 325° oven about 1 hour or until knife inserted comes out clean. Cool 10 minutes before serving.
Stir meal into 2 cups milk; let come to a boil, stirring constantly, making a mush. Add balance of milk, well beaten egg, salt, baking powder and butter, melted. Turn at once into a quart size, well-greased glass baking dish. Bake in a 400° oven for about 32 minutes, or until done. Serves 6.
Preheat oven to 350°. Grease 10-inch tube pan or Bundt pan. Combine cake mix and all ingredients in large bowl and beat well. Pour into pan. Bake 55 to 65 minutes or until tester shows it's done. Cool for 10 minutes and turn out of pan. Glaze with 1 cup powdered sugar and enough hot water to pour. Pour over cake while cake is hot.
Beat eggs. Add oil and vanilla; mix in about 1/4 of dry ingredients. Fold in apples, nuts and remainder of dry ingredients, sifted together. Bake in greased tube pan lined with wax paper. Bake at 325° for 1 hour to 1 hour and 15 minutes.
Blend and mix to a paste the first two ingredients. Round into a ball and divide in two. Put into two long strips on ungreased baking sheet. Then mix the butter, water and almond. Bring to a boil. Remove from heat. Add flour and sugar. When smooth, add eggs, one at a time, beating well. Divide in two and spread evenly over pastry. Bake 1 hour in 350° oven. Do not underbake. Makes 2.
Combine ingredients in saucepan; bring to boiling. Simmer 5 minutes. Strain; pour into heated punch bowl. Float orange slices on top. Makes 8 servings. A cheerful pick-up on a blustery day!
Heat oven to 375°. Mix all ingredients, breaking up potatoes if necessary. Put in 2-quart casserole dish. Bake 45 minutes or until golden brown.
Drain pineapple; measure syrup and add water to make 1 1/2 cups. Combine liquid, butter, pineapple, soy sauce, ginger and salt in saucepan. Bring to a boil. Stir in rice, carrots and chives. Cover. Let stand 5 minutes.
Cook noodles according to package. Meanwhile, in a saucepan, cook onion in butter until tender. Stir in flour, soup and milk. Cook until thick and bubbly. Stir in tuna, pimiento and drained noodles. Turn mixture into a casserole dish. Sprinkle with cheese and bake uncovered at 375° for 20 minutes.
Place apples in a greased loaf pan. Blend remaining ingredients until crumbly. Spread over apples. Bake for 30 to 35 minutes at 350°. Great with vanilla ice cream. Makes 2 generous servings. Can easily be doubled or tripled.
Measure and sift together flour, soda and salt. Cream margarine; add sugar, eggs and vanilla. Stir until mixed. Stir in mashed bananas. Fold in dry ingredients and nuts. Place in a well-greased loaf pan. Bake at 350° for 1 hour.
Drain pickles. Slice. Return to jar. Bring mixture to a boil, pour over pickles. Let cool and refrigerate.
Cream together oleo, white sugar and brown sugar. Stir in egg, peanut butter, salt, soda, vanilla, flour and oats. Spread in oblong pan. Do not grease. Put in oven and turn on heat at 350°. Bake 20 minutes. Do not overbake. Let cool for 1 hour and then spread with Betty Crocker chocolate frosting. After frosting, mix the Icing.
Cream butter and sugar. Add egg, salt, cinnamon, nutmeg and vanilla. Combine flour and baking soda and blend into mixture. You may add anything at this time. Example: M&M's, raisins, chocolate chips, nuts, etc. Drop by teaspoon onto lightly buttered cookie sheet and pat slightly. Bake at 375° for 7 to 9 minutes until lightly browned.
Fry bacon till crisp. Chop into small bits. Add some of bacon grease to potatoes. Saute onion, celery in remaining grease. Then mix with potatoes and bacon. Add water to skillet with vinegar and sugar. Don't make it too sweet! Simmer for a few minutes. Add a bit of cornstarch to thicken. Combine with potato mixture and stir.
Mix together in saucepan the egg, sugar, dates and butter. Simmer on top of stove, approximately 10 minutes, stirring constantly. Let cool one minute. Add Rice Krispies. Stir until thoroughly mixed. Shape into balls. Roll in chopped nuts.
Mix well by hand. Do not use blender. Spoon over the strawberries or peaches. Sprinkle nutmeg on lightly. Enjoy.
Beat margarine, shortening and sugars until blended. Add eggs and vanilla. Beat until blended. Add flour. Stir in chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Bake 12 minutes at 350 degrees.
Sift flour, cocoa and salt. Cream margarine and sugar. Add eggs and vanilla. Combine flour mixture with creamed mixture. Add nuts. Grease and flour 8-inch square pan. Bake at 350° for 25 to 30 minutes.
Cook pineapple, sugar and salt. Boil 10 minutes. Add to Jell-O and refrigerate until at least soupy. Fold in cheese and whipped cream. Refrigerate.
Sift flour and sugar together; cut in butter until it looks like oatmeal. Chill 1 hour and then press into a 9-inch pie shell. Bake 10 minutes at 450°.
In small saucepan, mix sugar, cocoa and cornstarch. Add milk. Cook and stir 2 minutes. Remove from heat. Stir in vanilla. Serve warm or cold. Refrigerate any remaining sauce. Makes 8 (2 tablespoon) servings.
Combine first 6 ingredients in saucepan. Cook and stir on medium heat, until mixture thickens and boils. Add mushrooms, lobster and vegetables. Cover; reduce heat. Simmer about 10 minutes or until tender-crisp, stirring once. Stir in lime juice and margarine. Makes 4 servings, 111 calories per serving.
Bake cake mix according to package directions in three 8-inch layers. Cool. Take sweet milk, 3/4 cup sugar and 1 tablespoon vanilla flavoring and pour this over each layer as you ice them (prick with fork).
Sift dry ingredients; mix wet ingredients. Combine both. Add nuts. Turn into ungreased angel food cake pan. Bake at 350° for 45 minutes to 1 hour. Serve frosted or plain.
Pick over crabmeat to remove shells. Add all other ingredients except bread crumbs and toss lightly. Shape into cakes, roll in bread crumbs and fry quickly in hot fat. Makes 6 to 8 cakes.
Mix flour, sugar, baking powder and salt. Cut in margarine. Beat eggs and milk together, then add date crystals to soften. Stir egg mixture into flour mixture; blend well. Turn dough onto lightly floured board and pat to 3/4-inch thick. Cut into 12 scones; place on greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 425° for 10 to 12 minutes.
Brown onions in oil; add ground beef. Stir with fork until brown. Add all but beans. Stir well and add beans. Put in casserole dish; bake at 400° in oven approximately 30 minutes.
Cook Serrano peppers in a cast iron skillet on high heat 10 minutes or until blackened, turning peppers. Combine Serrano peppers, tomatoes and next 7 ingredients. Cover and refrigerate at least 1 hour before serving.
Preheat the oven to 400°. Spray the vegetable oil over the baking sheet 3 times to coat. Put the cornmeal, thyme and basil on a large plate and mix well. Sprinkle 1/8 teaspoon of the garlic powder, 1/8 teaspoon of the lemon pepper and 1 teaspoon of the blackening seasoning on each of the catfish fillets. Coat the fillets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet. Dust each fillet with 1/8 teaspoon of the paprika. Coat the catfish lightly with the cooking spray. Place the baking sheet on the bottom shelf of the oven. Bake for 20 minutes. Reduce the heat to 350° and bake for about 5 minutes more, until the crust is golden and the fish flakes easily.
Cook spaghetti according to package directions. Drain and cool. Add to spaghetti, chopped onion, bell pepper, diced tomato and cucumber. Marinate with Italian seasoning. Add salad seasonings. Cover; refrigerate. Serve cool.
Melt butter and chocolate together. In a bowl, mix sugar and eggs. Beat well. Add flour and salt which have been sifted together. Blend thoroughly. Add melted butter/chocolate mixture. Blend well. Add vanilla and nuts. Mix. Spread on lightly greased bottoms of 2 shallow 11 1/2 x 7 1/2 x 1 1/2-inch pans or 1 large shallow pan. Bake at 350° for 30 minutes or until done. Do not overbake. Cut in squares while hot. Yields 5 to 6 dozen.
Preheat oven to 350°. Cream butter, sugar, milk and vanilla. Add flour, a little at a time. Roll out a small amount of dough at a time to approximately pie crust thickness. Cut with cookie cutters. Decorate with colored sugars, etc. (or frost after baking). Using a greased cookie sheet, bake at 350° for 12 to 15 minutes.
Mix in blender or by hand. Can be stored in a food container in the fridge to use by the cup or spoonful in a myriad of ways.