HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl combine all ingredients. In skillet, slowly brown chicken in butter (about 25 minutes). Add sauce mixture. Cover and cook over low heat 20 minutes. Stir often. Serve with rice.
Cream the margarine and sugar. Add eggs and beat well. Cook until thick. Remove from heat. Add all other ingredients.
Combine all ingredients and bring to a boil. Simmer 15 minutes. Add vinegar and let cool.
Mix together all ingredients except nuts. Add nuts. Bake in 375° oven for 35 minutes.
Cream the cheese. Add to dry jello mix. Blend in water. Add pineapple. Mix well and set in refrigerator until jello sets a little. Fold in Dream Whip and apricots; add nuts. Serves 12.
Mix hamburg, bread crumbs, eggs and water together. Shape into meatballs. Place on ungreased cookie sheet and bake for 20 minutes at 350°. Saute onion in oil until lightly brown. Add meatballs, chili sauce and jelly. Simmer for 1 hour.
In frying pan, brown ground beef; drain. Add onion and oregano, also ketchup and tomato soup. Mix well. Heat and simmer for 10 minutes. In a small bowl, add 1 stick softened butter or margarine, paprika and garlic powder; mix well. Cut the rolls. Put this mixture on rolls like a spread. Add ground beef and top with 1 slice Mozzarella per roll. Wrap each one in Reynolds Wrap and put in oven at 350° for 15 minutes. Makes 1 dozen Strombolis.
Cook onion in oil until tender. Stir in tomatoes and Italian dressing; simmer. Slice eggplant 1/4-inch thick. Combine water and egg. Dip in bread crumbs. Put tomato sauce over eggplant and cover with Mozzarella cheese. Bake at 350° for 25 minutes.
Grease a microwavable tube pan and coat with a mixture of cinnamon and sugar; pour in batter. Put in microwave oven and cook for 10 minutes on Low power and 5 minutes on High power. Test with broom straw. May take longer in ovens less than 600 watts. Cool and sprinkle powdered sugar on top.
In a large skillet, melt margarine over medium heat. Add chicken. Cook, stirring, 3 minutes or until chicken is white. Remove chicken. Add broccoli, red pepper and chicken broth. Cover and cook until broccoli is tender, 5 to 7 minutes. Add bow ties and cheese; toss until cheese is melted. Makes 4 servings.
Saute chicken in garlic and oil. In large pot, boil broccoli and ziti together until done. Add wine or broth and butter to chicken and simmer, keep stirring until ready to add to ziti and broccoli. Simmer briefly. Add cheese to suit your taste.
Preheat oven to 350°. Use 9 x 13-inch pan. Defrost spinach and drain. Place tofu, sugar, garlic powder, lemon juice and 1 teaspoon salt. Blend until smooth. Taste, add more salt, if necessary. Cover bottom of pan with sauce. Layer noodles, 1/2 tofu filling and 1/2 spinach. Repeat layering, ending with noodles. Cover with sauce. Bake 25 to 30 minutes. Serves 6 to 8.
Mix cornstarch, flour and sugar. Add milk and egg yolks that have been beaten. Cook until thickened, stirring constantly. Cool slightly; pour into baked pie crust. Cover with meringue made from egg whites and bake in slow oven at 250° to 300° until brown.
Put all ingredients in pot. Bring corn mixture to boil; boil for 15 minutes. Fill jars, leaving 1/2 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars; screw bands on firmly. Process in boiling water canner for 15 minutes. Makes several pints.
Put all the ingredients in a heavy pot. Start cooking on medium heat. After boiling point, turn to low and cook until done.
Boil potatoes; skin, cool and dice. Add Velveeta, mayonnaise, onion and salt to taste. Put in 9 x 11-inch pan. Top with bacon. Bake 1 hour at 325°.
Combine all ingredients in top of double boiler. Place over boiling water. Beat with electric mixer until thick and smooth. Spread on cake.
Melt butter or margarine in large pan or skillet. Add bananas and cook 2 minutes, turning once. Sprinkle with orange juice; heat and serve immediately.
Cream shortening, sugar and salt. Add flavorings and egg yolks. Blend well. Stir in flour until well mixed. Quickly roll dough into long cylinder, 1-inch in diameter, and cut into 1/2-inch lengths. Form balls from cut pieces; place on ungreased cookie sheet. Press a quarter cherry into center of each. Bake at 375° for 10 to 12 minutes to a golden brown.
Prepare Jiffy mix according to directions. Add creamed corn. Place half of mix in greased 9 x 13-inch pan; set aside. Brown ground chuck and drain well. Add salsa to ground chuck; simmer 10 minutes. Spread ground chuck over top of cornbread mix. Sprinkle cheese over chuck mixture. Spread remaining cornbread mix. (Will look thin, but rises.) Bake at 350° for exactly 50 minutes.
Drain juice off apricots and pineapple. Take 3/4 cup juice; add the sugar to it. Boil until syrupy. Cool. Combine all fruit in a bowl. Pour cooled syrup over it and stir. Put in cupcake papers and freeze. Take out 1/2 hour before eating. These keep well in freezer for quite some time.
Combine cream cheese, sour cream and taco seasoning in bowl. Mix until well blended and smooth. Pour into shallow dish. Cover top with lettuce, sprinkle with cheese then chopped tomato. Chill. Serve with doritos.
Boil until thick. Put cooked noodles in a 4-cup Pyrex dish. Crumble drained tuna (two 5 ounce cans) over noodles. Pour the gravy over the tuna. Cover with potato chips. Bake 30 minutes at 350°.
Cook potatoes; peel and slice medium-thick. Combine with onions, dill and parsley. Season with salt and pepper. Add cut up eggs.
Saute onions in margarine. Place crackers in casserole. Layer onions on crackers. Mix eggs, salt, pepper, milk and Accent. Pour over onions and top with cheese. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Cover with towel for 15 minutes before serving. Serves 8.
Cook chicken in oil with onions and chili powder. In saucepan, add and bring to a boil the water and tomatoes. To this, stir in and boil 10 minutes or until noodles are done the Lipton noodles, chiles and garlic powder. Then add corn and cooked chicken mixture. Put in individual bowls and add tortilla chips, crumbled, and shredded cheese.
Cook turkey for 3 1/2 to 4 hours at 350°. Cool for 15 minutes. Slice thin. Steam broccoli 4 minutes. Melt butter in a large pot over very low heat. Add flour to melted butter; blend. Cook mixture for 10 minutes, stirring often to prevent burning. Add half and half, milk, cheese and garlic to flour mixture; stir until well blended. Allow to cook until mixture thickens (10 to 15 minutes), stirring often. Add water if necessary (a thick cheese sauce is desired). Arrange broccoli spears in a large roasting pan. Drape turkey slices over broccoli. Pour cheese sauce over turkey and broccoli until all is covered. Sprinkle lightly with paprika. Bake for 30 to 40 minutes at 350°. Makes 12 to 16 servings.
Mix dressing, macaroni, tuna, celery, green pepper, onions and pimento. Season to taste with salt and pepper. Refrigerate. Serve on lettuce-lined plates.
In a shallow stainless steel pan, make a thin syrup with sugar, water and a few pieces cinnamon stick. (Thin syrup is 1 cup sugar and 3 cups water.)
Beat eggs. Add oil,	sugar and zucchini; mix well. Stir in flour, salt and soda. Fold in vanilla and nuts. Pour into 2 greased and floured loaf pans (9 x 5 x 3-inch). Bake in 350° oven for 1 hour. Remove from pans and cool on rack. Makes 2 loaves.
Mix and stir until blended. Form into balls. Yields about 2 lbs.
Beat eggs until light. Add remaining ingredients and beat thoroughly. Batter will be thin. Make large thin pancakes, keeping pan well buttered. Pancakes may be filled with preserves, ice cream, ground walnuts and powdered sugar or cooked apples.
Cut angel food cake in half to make two layers. Spread strawberry jelly on top of first half and cover with other half. Top with Cool Whip and garnish with fresh strawberries.
Beat eggs until creamy. Slowly add sugar, then flour, baking powder and flavoring. Line jelly roll pan with wax paper. Bake at 350° for 12 to 15 minutes. Turn out on dish towel that has been floured with powdered sugar. Fill with jelly, lemon pie filling or caramel condensed milk or your favorite filling and roll up.
Mix first 2 ingredients on warm heat to thicken, then whip applesauce and vanilla. Add flour and white sugar. Beat egg whites until foamy in another bowl. Mix the 2 bowls together. Bake at 350° for 20 minutes.
If scallops are large, cut in 3 or 4 pieces. If they are tiny bay scallops, leave them whole. Heat the butter in a sautepan and add the scallops. Cook, shaking the skillet or stirring, for about 2 minutes. Remove from pan with a slotted spoon and set aside. Sprinkle with salt and pepper. Add the cognac or brandy to the pan and flambe. Let flame until it dies out, without shaking the pan. Add the paprika; stir it through, then add the tomato sauce, garlic, parsley, salt and pepper to taste. Cook about 3 or 4 minutes. Return scallops to the pan and toss in the sauce. Spoon into 4 to 6 scallop shells and top with cheese. Place on a cookie sheet in a 400° oven and let heat just long enough to melt the cheese and heat the scallops through, about 3 to 5 minutes. Serve immediately.
Peel and core pears; slice into chunks. Pour sherry into small bowl; add pears and marinate in refrigerator until serving time. Place 1 scoop sherbet in each of 4 dessert dishes. Spoon pear mixture on top and garnish with grated lemon peel.
Sift flour, sugar, baking powder, salt and baking soda into large bowl. Cut in butter until mixture is crumbly. Add egg, orange juice and orange peel all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until toothpick inserted comes out clean. Remove and cool on rack. May use just cranberries instead of raisins.
Mix well. Bake in Pyrex flat dish for 3/4 of an hour in moderate oven. Use this like date and nut bread. Spread with butter.
Mix all ingredients and beat at low speed for 4 minutes. Pour into well greased tube or bundt pan and bake at 350° for 45-50 minutes.
Mix together and cook cookies 15 minutes at 350° on a cookie sheet. Eat with milk for all four food groups.
Empty the jello into a bowl. Add the boiling water; stir until the jello is completely dissolved. Stir in the cola beverage. Chill in the refrigerator or over ice and water until jello mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in the refrigerator, stir occasionally. If chilled over ice and water, stir frequently.
Boil hen in water with salt. Debone and reserve stock. Melt butter in pot. Blend in flour gradually with milk. Then add broth and cook on low heat until thick and smooth. Remove from heat and add salad dressing, lemon juice and curry powder. Mix well.
Combine flour, sugar, salt, baking powder and poppy seed. Add milk, lemonade, oil and egg whites. Stir until moistened; do not overmix. Coat a 12-muffin tin with nonstick cooking spray or line with muffin cups. Fill each 2/3 full with muffin mixture. Bake for 15 to 20 minutes at 400° or until golden brown.
Beat eggs; add evaporated milk and sugar and beat well. Grease iron skillet with butter/oleo. Dip bread slices in egg mixture and fry in skillet until each side is golden brown. Sprinkle with a little powdered sugar or serve with syrup. Makes 6 large portions.
Mix in bowl. Makes 4 patties. Fry to desired doneness. Serve immediately. Serves 4 persons.
Mix 1 can of asparagus, grated cheese, cream of mushroom soup and diced onion. Spread bread crumbs on top. Pour melted butter over bread crumbs. Bake at 400° for 20 minutes.
Melt caramel chips and chocolate chips in top of double boiler. Add Chinese noodles and salted peanuts. Drop by teaspoonfuls on waxed paper.
Bring sugar and syrup to rolling boil. Remove from heat. Add peanut butter; mix well. Pour over cornflakes; mix well. Drop onto wax paper.
Mix flour, sugar and oleo until crumbly. Save 1 1/2 cups for toping. Mix together molasses, soda and water. Add crumbs; mix well. Top with remaining crumbs. Bake at 350° for 40 to 50 minutes. Do not open oven during first 40 minutes.
Cut shortening into dry ingredients. Add buttermilk and mix. Knead on floured surface. Roll out to desired thickness and cut with biscuit cutter. Brush tops with melted butter. Bake at 400° until brown. Makes 8 big biscuits.
Heat oven to 350°. Mix sugar, margarine, vanilla and eggs. Stir in remaining ingredients. Spread in greased 8 x 8 x 2-inch square pan. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool. Frost with Fudge Frosting, if desired. Cut into about 2-inch squares. Makes 16 brownies, 160 calories per brownie.
Preheat oven to 400°. Grease muffin tins. Sift flour with sugar, baking powder and salt. Measure milk in a 2 cup measure. Add oil and egg. Blend well. Make a well in center of flour mixture and pour in milk mixture all at once; stir quickly with a fork, just until dry ingredients are moistened. Fold in blueberries. Dip batter with a 1/4 cup measure, not quite full, and put into muffin cups. The cups should be slightly more than half full. Bake at 400° for 20 to 25 minutes or until muffins are golden brown.
Cook carrots in water until tender. Drain off water. Drain juice from pineapple into small bowl. Put pineapple in with carrots. Put butter in carrots and let melt. Take pineapple juice and add flour, heat until lumps are gone. Put in carrots and heat on medium. Cook until slightly thick. Ready to serve.
Line a large Dutch oven with the strips of bacon. Add the roast and brown on all sides over high heat. Add the remaining ingredients; cover tightly and cook over low heat for 3 1/2 hours or until tender, turning occasionally. Serve roast with the pot liquor and buttered pasta. Makes 6 to 8 servings.
Combine juice of lemon and orange, sugar, tartaric acid and boiling water. Allow to stand for 24 hours. Add cold water and grape juice. Pour into punch bowl. Add ginger ale just before serving.
Mix flour, cornmeal, sugar, baking powder and salt together. Add eggs, milk and oil. Beat just until smooth.(DO NOT OVERBEAT). Pour batter into greased loaf pans. Bake at 425° for 25 min.
Mix sugars and flour together in pan. Beat egg yolks and add half & half. Add this to sugar mixture. Add half stick butter. Cook and stir until thick. Add vanilla and let cool. Pour into 8 inch pie shell and top with meringue.
Mix cream cheese, sugar, sour cream, vanilla and Cool Whip in bowl. Pour into crust and garnish with strawberries.
Mix all ingredients together. Pack into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake for 1 hour and 15 minutes in a 350° oven.
Mix all ingredients in a 13 x 9-inch casserole dish. Cover and bake in a 350° oven for 35 minutes.
Mix 1/3 cup butter, evaporated milk, chocolate chips and powdered sugar in a saucepan. Boil for 8 minutes, stirring constantly. Add vanilla and cool. Soften ice cream. Crush oreo cookies and mix with 1/2 Cup melted butter.
Mix all ingredients except cheese in casserole dish. Bake at 350° for 15 minutes. Cover with cheese. Bake until slightly brown, 10 or 15 minutes.
Melt marshmallows (add a little water). Cut gum candy, raisins, cherries and nuts. Add to marshmallows. Add graham cracker crumbs (1 1/2 bags). Form into 2 rolls and roll in remaining graham cracker crumbs. Wrap in wax paper and keep in refrigerator.
Preheat oven to 350°. Grease and flour a jelly roll pan. Mix together. Bake 25 minutes.
Mix the first 5 ingredients together until smooth. Stir in radishes and onions. Chill several hours to blend flavors. Serve with crackers or party rye bread.
Prepare Jell-O according to package. Add marshmallows while hot. When ready to set, blend in cheese (it will look sort of lumpy). Add remaining ingredients; let set. This makes a pretty salad for Christmas.
Mix pineapple and pudding. Add marshmallows, nuts and Cool Whip. Mix and store for 3 hours.
Beat eggs until stiff. Add sugar gradually. Fold in vanilla, crackers and nuts. Pour into two greased pie pans. Bake at 350° for 25 minutes. Top with Cool Whip and topping.
Put fruit in 8-inch square baking dish. Cream the sugar and butter. Combine flavoring and milk and add alternately to creamed mixture with sifted dry ingredients. Pour over fruit. Add Topping.
Trim fat from meat; cut into strips (2 x 1/4-inch). Heat oil in large skillet. Cook meat in oil, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling. Reduce heat, cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for steak. Add green pepper strips during last 5 minutes of simmering.
Drain the pineapple, reserving 1/3 cup of juice. Trim crusts from bread and cut into 1-inch cubes. Combine pineapple, juice, bread and margarine (cut in 1/2-inch pieces). Add beaten eggs, sugar and cinnamon. Pour mixture into a lightly greased casserole. Cover and microwave on High, 8 to 10 minutes, or until set. Stir at 3 minute intervals. Serves 6 to 8.
Preheat oven to 350°. In large mixer bowl, beat condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Flatten with fork. Bake for 6 to 8 minutes or until very lightly browned (do not overbake). Cool. Store tightly covered at room temperature.
Line baked, cooled pie shell with 2 cups of large, uncooked berries. Make a sauce of the other 2 cups of berries. Cut up and cook until thick with the sugar, water, cornstarch and salt. Remove from heat. Add butter and stir well. Cool. Pour over berries in shell. Refrigerate until ready to serve. Spread with whipped cream.
Blend 1 tablespoon biscuit mix with 2 cans of cherry pie filling. Pour into a 9 x 9-inch baking dish. Do not grease.
You will need two 1 pound coffee cans. Mix 2 cups flour with yeast. Stir water, milk, butter, sugar and salt over low heat until butter melts. Cool 5 minutes. Add to flour and yeast. Add remaining flour and eggs. Dough will be stiff. Knead on floured surface until dough is smooth and elastic. Coat inside of each coffee can with small amount of oil. Divide dough in half; place half in each can. Cover with plastic tops. Let rise in warm place until dough reaches about 1 inch from top. Remove plastic and bake at 375° for about 35 minutes. Can substitute molasses for sugar. Can brush outside with honey and sprinkle with slivered almonds after cooking.
Mix all ingredients, except butter. Add buttermilk to have ingredients not too thick. Melt butter in Pyrex dish (oblong). Pour half of melted butter in mixture. Pour in baking dish. Bake at 400° to 500° until light brown.
Place chicken in a greased 8-inch square baking dish. In a saucepan, combine tomato paste, water, garlic and seasonings; bring to a boil. Pour over chicken. Bake, uncovered, at 400° for 15 to 20 minutes or until chicken juices run clear. Sprinkle with cheeses; bake 10 minutes longer or until the cheese is melted.
Line the bottom of Dutch oven with bacon strips. Peel and slice 1/2 of onion over bacon. Peel and slice 2 potatoes over onion. Cut steak in cubes and put a layer over potatoes, then sprinkle half pack of soup mix on steak. Place remaining onion, potatoes and steak, then sprinkle with remainder of soup mix. Bake covered at 350° for 45 minutes.
Cream shortening, butter, sugar. Add eggs one at a time, beating well after each. Add milk, mix well, add flour. Add flavorings, mix well and pour into well-greased and floured tube pan. Place in cold oven. Bake 325 ° for 1 hour 20 mins.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Cook and stir ground beef in 10-inch skillet until brown. Drain. Stir in onion, tomatoes and seasoning mix (dry). Spread in plate. Sprinkle with olives and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Serve with sour cream, shredded lettuce and chopped tomatoes, if desired. Makes 6 to 8 servings.
Combine rice, sour cream, salt and cheese. Spread into buttered 1-quart dish. Bake about 5 minutes. Take out and stir. Smooth out mixture. Sprinkle 1/2 cup grated cheese on top. Bake 15 minutes more.
In large skillet, heat oil; saute green onions until tender. Stir in rice and soy sauce. Cook over low heat 5 to 10 minutes, stirring occasionally with a fork. Push rice mixture to side of skillet; stir in eggs and pepper. Cook over low heat 5 minutes, stirring occasionally. Stir in peas. Heat thoroughly. Serve with additional soy sauce, if desired.
Pour off fat, leaving the brown flecks. Save the fat. Add 1 cup of water and bring to a boil. Measure into skillet 2 tablespoons of reserved fat for each cup of gravy desired. Blend in equal amounts of flour or use half the amount cornstarch as you would use flour. Stir over low heat until browned.
Brown onion and ground beef in frying pan. Add chili and tomato soups. Bring to a simmer. Add salt. Line casserole with half the Fritos. Pour in beef mixture; place remaining Fritos on top. Sprinkle with grated cheese. Bake at 400° until cheese is melted, about 20 minutes.
Blend and beat at medium speed for 10 minutes. Pour into graham cracker crust. Bake for 40 to 45 minutes at 325°. Remove from oven and cool.
Combine ground beef, onion and taco flavor. Fry well. Add refried beans and mix well.
Steam chopped broccoli 5 to 10 minutes; set aside. Saute onions in 1/4 cup butter; saute cracker crumbs in 1/4 cup butter. Make sauce of soup, mushrooms and cheese. When cheese is melted, add garlic, onions and almonds. Place cooked broccoli in 9 x 12-inch casserole dish. Pour cheese sauce over. Combine sauteed cracker crumbs and almonds and sprinkle over broccoli. Bake 25 minutes at 325°.
Bake one cake mix according to package directions (your choice which flavor) in a 9 x 13-inch pan. While cake is baking, melt 14 ounce package of caramels. Combine with 1 stick margarine and evaporated milk. When cake is done, pour caramel mixture on top. You may sprinkle with chocolate chips and pecans if desired.
Heat wok or large skillet. Add 1/4 cup vegetable and beef; cook until just done. Remove meat from wok. Add vegetables and cook until done, but still crisp. Return meat to wok and season with soy sauce. Serve over Polynesian fried rice.
Mix yellow cake mix, butter and 1 egg with mixer on medium speed. Press into 9 x 13-inch ungreased pan. Beat sugar, sour cream and 2 eggs until smooth and creamy. Pour over mixture in pan. Bake at 350° for 30 to 40 minutes.
Combine first 6 ingredients; add 1/2 cup tomato sauce and stir well. Shape into a 12 x 7-inch loaf; place on a lightly greased rack of broiler pan.
Layer 1/2 cake in bite size pieces in punch bowl, then 1/2 prepared pudding, 1/2 cherry pie filling, 1/2 crushed pineapple, 1/2 coconut and 1/2 Cool Whip. Repeat and refrigerate several hours before serving.
Mix all ingredients into very stiff dough. Roll into small balls. Let dry on wax paper. Dip in glaze.
Spray 9 x 9 x 2 baking dish with nonstick coating. Melt chips, milk and honey in saucepan over medium heat until smooth. Remove from stove and stir in vanilla and nuts. Spread in baking dish. Cool and cut into squares.
Mix hamburg with salt and pepper; pat out into a 9-inch pie pan. Spread tomatoes over hamburg and sprinkle with the cheese, parsley and onion. Bake at 375° for about 25 minutes. Drain. Cut into wedges and serve. (Bake at 375° in gas oven, 400° electric oven.)
Peel and devein shrimp. Melt butter over high heat in skillet. Add chopped garlic and juice of lemon to melted butter. Peel 1/2 of lemon and add peeling to butter mixture.
Pick over crabmeat gently and carefully to remove shells and cartilage; do not break up lump meat. Add seasoning, lemon juice, parsley and eggs; combine gently. Form into medium-size cakes; place in lightly buttered flat pan. Place under broiler; cook until golden brown, turning once. Serve with salted crackers. Makes 4 servings.
Dissolve yeast in warm water. Melt oleo and mix with sugar and eggs. Add 2 cups self-rising flour. Combine with dissolved yeast mixture and add remaining flour. Drop by spoonfuls into greased muffin pan, about 3 tablespoons or No. 16 size scoop into pan. Bake at 400° for 20 minutes. Remaining batter may be kept several days in refrigerator. Makes 48 rolls.