HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in heavy large skillet over medium heat. Add onion, garlic, broccoli and carrots. Cook 10 minutes, stirring occasionally. Add chicken and stir until cooked through, about 5 minutes. Mix in artichoke hearts with liquid, peppers with liquid and olives. Heat through. Season with salt and pepper. Pour over pasta and toss well. Serve with Parmesan cheese for sprinkling. Serves 6 to 8.
Brown ground chuck and onion together and drain. Mix corn meal, eggs, sweet milk, and corn. Grease 12-inch cast iron skillet with bacon drippings and heat in 350° oven until hot. Pour hot grease into corn bread mixture, then pour 1/2 of batter in skillet. Sprinkle browned beef and onion and grated cheese evenly over batter in skillet. Pour rest of batter over the meat and cheese. Bake for 50 minutes. (Good with green salad or pinto beans.)
Cream shortening, sugar and vanilla. Add beaten eggs. Heat thoroughly. Stir in peanut butter. Sift dry ingredients. Mix all together. Roll out into little balls and place on cookie sheet. Mash with fork. Bake until brown in oven at 350°.
In a very large salad bowl, line the bottom with bite size pieces of lettuce. Cover the lettuce with carrots, celery, onions, water chestnuts and peas. Spread the quart of mayonnaise on top as if you are icing a cake. Sprinkle Mozzarella and Parmesan cheeses on top. Cover and refrigerate for 24 hours. Serves 16.
Drain corn. Mix all ingredients together. Drop by teaspoon into deep fryer (360° to 370°) for 2 to 3 minutes or until golden brown.
Put butter in milk and bring to boil. In a bowl mix eggs, sugar, flour and salt. Add milk and butter mixture and mix well. Let this all cool. Add baking powder and vanilla. Mix all ingredients together well.	Bake 30 minutes at 350°.
Beat eggs at high speed for 5 minutes. Gradually add sugar and lemon juice. Stir in pumpkin.	Sift together flour, baking soda, cinnamon and salt. Add to pumpkin mixture. Spread on a greased	and floured jelly roll pan (15 x 10 x 1-inch). Sprinkle the nuts on top of the batter. Bake 15 minutes at 375°. Place a dish towel on top and turn cake out, then starting at the narrow end, roll towel and cake together. Cool and unroll. Spread filling over cake. Roll again and chill.
Boil chicken, cool and take off bones. Add onions and rice to broth. Cook until tender. Mix soup and yogurt and add half to rice. Cook broccoli until tender.
Mix thoroughly the first 7 ingredients. Mix together the 2 tablespoons sugar and cinnamon. Roll the first mixture into small balls, like walnuts. Roll into mixture of sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake until brown, but still soft, at 400° for 8 to 10 minutes.
Pour oyster crackers in a large bowl. Add the package of dry Ranch dressing. Pour the whole bottle of oil over the crackers and dressing. Mix very well. Eat!
Combine all ingredients except ginger ale. Pour into 5-quart freezer container. Cover tightly and freeze (up to 1 month).
In a large bowl, combine first 5 ingredients. Let stand about 20 minutes. Peel and thinly slice cucumbers; add and mix well. Cover and refrigerate. Serves 6.
Mix Cool Whip, lemon juice and condensed milk. Divide into crusts. Put pie filling on top (equally between the 2 pies). Chill 3 or 4 hours.
Steam together the broccoli and the onion for a few minutes. Then cool. Mix all together and bake in pan of your choice for 30 minutes at 350°.
Preheat oven to 250°. Pop popcorn without butter or oil. It needs to be dry. Mix together margarine, corn syrup, brown sugar and cream of tartar. Bring to a boil and boil 5 minutes, stirring constantly. Remove from heat and immediately stir in baking soda, stirring well. This will foam up. Pour over popcorn and mix well. Bake for 1 hour, stirring every 15 minutes. Cool on waxed paper and store in airtight container. Yields 15 servings. Preparation time is 75 minutes.
In heavy skillet, add sugar, flour and salt. Place on heat and heat without stirring until 3 to 4 small puffs of smoke rise out of mixture. Have milk ready to pour in at that moment and stir, stirring frequently. The sugar, flour mixture hardens, but will dissolve with slow heat and stirring, cook and stir until crystals melt and is thickened. Beat egg yolks until creamy. Lift out several spoonfuls of caramel. Mix with egg yolks. Add egg yolk. Mix to caramel in skillet. Add butter and vanilla. Mix well. Pour into pie crust.
Mix cake, eggs and oil until well blended. Chill about 1 hour. Take out. Flour countertop or table. Roll out and cut out with cookie cutters. Place on cookie sheet. Bake at 350° for 10 to 12 minutes. Cool and decorate to taste.
Butter spring-form pan. Coat with Parmesan cheese. Cook spaghetti. Rinse and drain. Fry sausage, ground beef and onion; drain and add mushrooms.
Blend flour, salt and sugar and put in a 9-inch pie pan. In a 2-cup measuring cup, measure oil. Blend in milk; stir until milky. Then pour into first mixture. Start patting in center, working dough out to the edge. Bake at 400° for 15 minutes. May be filled with fruit before baking or used for other fillings.
In 2 1/2 or 3-quart glass bowl, layer 1/3 of cake cubes, then 1/3 pudding. Mix fruit and jam and place 1/3 on top of pudding. Repeat layers. Top with frozen whipped topping. Use a few pieces of fruit for decoration.
Bring sugar and Karo to a boil over medium heat. Boil 1 minute or until sugar is dissolved. Remove from heat. Add peanut butter and mix well. Stir in Rice Krispies and Cocoa Puffs. Drop by teaspoonfuls onto wax paper sprayed with Pam.
Sift flour with soda. Stir in order given. No need to use mixer. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 55 minutes.
Dissolve gelatin in boiling water. Add frozen raspberries and stir constantly until berries separate and gelatin begins to thicken. Blend in whipped topping, then whip until smooth. Chill until mixture mounds. Spoon into pie crust. Chill 2 hours. Garnish with additional whipped topping and raspberries.
In small mixer bowl, combine Wispride, cream cheese and sour cream until smooth. Stir in olives, green pepper, bacon and chilies. Spoon into serving bowl; refrigerate. Serve with Old London rounds. Makes about 3 1/2 cups.
Stir sugar into cabbage. Put half of the cabbage into a large bowl. Cover with onion slices; top with remaining cabbage.
Mix all except broccoli together. Mix with broccoli; top with Pepperidge Farm herb stuffing. Bake at 350° for 40 to 45 minutes.
Saute onion, then brown ground beef in skillet. Add tomato soup, water, green beans and noodles. Pour mixture into a 1-quart casserole. Top with cheese. Bake at 375° about 25 minutes.
Cut up raw cabbage and fill a 3-quart baking dish about 3/4 full. Saute bacon, onions and pepper. Add tomato sauce, corn, chili powder and catsup. Simmer a few minutes. Pour over cabbage and bake in 350° oven for about 30 minutes. Stir and bake another 5 to 10 minutes. Serves 4 to 6.
Place chicken in baking dish. Combine ingredients for teriyaki sauce and pour over chicken. Marinate overnight. Bake approximately 1 hour in 325° oven, turning every 15 minutes. Serves approximately 6 people.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth. Gently stir in Cool Whip and spread in bottom of crust. Pour 1 cup of milk in bowl. Add pudding; beat with whisk until well blended. Mixture will be very thick. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping.
Heat oven to 375°. Beat eggs slightly in a large mixer bowl. Add remaining ingredients. Blend on low speed about 30 seconds. Mix on medium speed until ingredients are well blended. Drop by teaspoonfuls (heaping) onto greased cookie sheet. Bake about 12 minutes. Frost, if desired. Makes 8 dozen.
Saute the bacon in a large saucepan until crisp. Set aside to drain on paper towels. Discard all but 1/2 teaspoon of bacon fat left in pan. Add onion or leek. Saute over low heat, stirring until tender, about 5 minutes. Add the potatoes and chicken broth and heat to boiling. Cover and cook over low heat until potatoes are tender, about 20 minutes. Remove saucepan from heat.
Mix sugar, cinnamon and pecans together. Grease and flour a tube pan. Mix first 6 ingredients and pour 1/3 of batter in pan. Sprinkle sugar mixture (1/3) over batter. Repeat 2 more times. Bake 60 to 65 minutes in a 300° to 325° oven. Cool. Remove from pan.
Place chicken nuggets in greased 11 x 7 baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce, Mozzarella cheese and Italian seasoning. Cover and bake at 350° for 30 to 35 minutes or until chicken is heated through and cheese is melted. YIELD: 4 to 6 servings.
Combine vegetables, eggs and salt. Put in large casserole. Combine crushed saltines and margarine. Put on top of vegetable mixture. Bake, uncovered, at 350° for 35 to 40 minutes.
Soak raisins in boiling water until soft. Drain. Cream shortening and sugars. Add pumpkin and vanilla. Mix well. Combine flour, salt, soda, baking powder and cinnamon. Add gradually to pumpkin mixture. Add raisins and nuts. Drop by teaspoonfuls on a baking sheet. Bake at 350° for 8 to 10 minutes. Combine oleo, powdered sugar, maple flavoring and milk. Ice cookies while they are warm.
Heat the applesauce and dissolve the jello in it. Add the pineapple, including juice, let cool and add 7-Up and nuts.
Sweet and Sour Salad: Remove seasoning packet from Ramen noodles and reserve for another use. Melt butter in olive oil over medium heat. Add noodles broken into pieces, and walnuts or pecans. Saute until lightly browned. Drain on paper towels. Toss together noodle mixture, spinach, lettuce and green onions in a large bowl.
Mix all ingredients in a large bowl. Cover and refrigerate at least 3 hours. Stir before serving.
Combine cake mix, 1/4 cup water, eggs and oleo in large bowl; beat at low speed with electric mixer until just blended. Measure 1/2 cup batter into small bowl. Add cocoa packet, chocolate chips and 1 tablespoon water. Stir until blended. Add nuts to yellow batter. Spread in greased 13 x 9 x 2-inch pan. Spoon chocolate batter randomly on top. Swirl with knife (like marble cake). Bake at 350° for 22 to 27 minutes or until toothpick comes out clean when inserted. Cool. Cut into squares. Makes approximately 32 (2 x 1 1/2-inch) squares.
Mix first 5 ingredients to make a batter; stir well. Add next 3 ingredients. Mix until blended. Drop by teaspoon into hot oil. Cook until brown.
Layer items in order in a 13 x 9-inch pan. Cover and chill; before serving, sprinkle with 3 hard-boiled eggs, chopped. Crumble bacon (or mushrooms or sunflower seeds) and tomato wedges. Serves 6 to 10.
Mix all ingredients together. Spoon into paper-lined muffin cups and freeze. Allow to soften before serving. Makes 12 servings.
Mix soup and milk in saucepan over medium heat. Cut dogs into bite-size pieces. Add to soup. Add macaroni. When hot, serve.
Soften gelatin in cold water; dissolve in boiling water. Pour a little clear gelatin in bottom of mold; arrange shrimp in it and chill until firm (shrimp may be marinated in French dressing for a few hours beforehand; then drain well). Mash avocado with lemon juice; add seasonings and remaining gelatin. Pour mixture on top of firm shrimp layer. Chill until firm. Unmold on serving dish. Garnish with lettuce, tomato and cucumber wedges. Serve with mayonnaise. Serves 10 to 12.
Heat oven to 350°. Mix all ingredients thoroughly. Shape into 1-inch balls. Place about 2 inches apart on a lightly greased pan. Bake 20 to 25 minutes or until brown. Serve warm. Makes about 7 dozen.
Boil cauliflower until tender, not too soft. Break into small pieces. Mix pancake flour and water. Dip cauliflower into batter. Fry in frying pan or deep fryer until golden brown. Serves many.
Mix butter, pepper and seasoned salt and pour over potatoes in microwave bowl. Cover. Cook for 15 to 20 minutes. Stir and continue to cook for 10 to 15 minutes until done.
Melt 3 tablespoons butter or margarine. Add 1/3 cup flour and 1/2 teaspoon salt. Blend gradually. Add the 1 1/4 cups milk and 1 1/4 cups chicken broth, stirring constantly. Cook until thick. Add 4 ounce can of drained mushrooms.
Combine and bake at 375° for 25 minutes. Makes 3 layers.
Beat softened cream cheese with whipping cream and powdered sugar. Add mayonnaise and then mix in the remaining ingredients, adding the Cool Whip last. Refrigerate several hours. Serve. Makes 8 to 10 servings.
Pour rice in bottom of 9 x 13 x 2-inch baking pan. Mix in soup. Lay pieces of chicken on top. Sprinkle top soup mix over chicken. Cover with foil and bake. (I put this in at 9:00 a.m. at 250° and it is done when we get home from church at about 12:30 p.m.)
Brown and drain hamburger; add onion. Add all dry ingredients and simmer 10 minutes. Add tomato paste and juice. Simmer 1 hour (3 or more hours is better). Can be thinned with water.
Line a 13 x 9-inch pan with wafers or cookies and then layer sliced bananas on top. In a large bowl, combine milk and pudding. Blend well, using an electric mixer. Using a medium bowl, combine cream cheese and condensed milk together and mix until smooth. Fold the Cool Whip into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until blended. Pour mixture over bananas and cover with remaining wafers or cookies. Refrigerate until ready to serve.
Place chocolate morsels, milk and butter in top of double boiler. Bring to a boil. Reduce heat to low. Cook until chocolate and butter melt, stirring constantly. Remove from heat. Stir in peanuts and marshmallows. Place mixture into a wax paper lined 13 x 9 x 2-inch baking pan. Chill at least 2 hours. Cut into 1 1/2-inch squares. Yields about 4 dozen.
Beat eggs well; add sugar, juice and rind from lemon and orange. Cook until thick. Cool.	Add 1/2 pint	cream (whipped) or Cool Whip can be used instead of cream.
Cut carrots on the bias in 1-inch chunks. Cook, covered, in boiling salted water until just tender, about 20 minutes; drain. In saucepan, mix sugar, cornstarch, ginger and salt. Add juice; cook and stir until thick and bubbly. Boil 1 minute. Stir in butter. Toss with carrots. Serves 4.
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream. With an electric mixer, beat until stiff.
Cut carrot into match sticks and place in cold water. When ready to cook, drain water from carrot and place them in a frypan along with butter, salt, pepper and sugar. Steam cook until just tender; check seasoning and add more if needed.
Combine mayonnaise, onion, lemon juice, salt and soup for dressing. Toss all together and sprinkle on top the butter, slivered almonds and corn flakes. Bake at 350° for 25 minutes. Don't let the corn flakes scare you. Serves 8 to 10.
Line 13 x 9-inch dish with slices of cake. Mix jello with 2 cups hot water and juice from pineapple; pour over cake. Mix pudding according to package and pour over jello. Spread crushed pineapple and Cool Whip; sprinkle with coconut. Refrigerate overnight.
Combine jelly and water in saucepan. Cook and stir over low heat until jelly dissolves. Cool, then chill. Into tall chilled glasses, pour about 3 tablespoons mint jelly syrup. Add spoonful of sherbet or ice cream; stir until melted. Add a scoop of vanilla ice cream, then scoop of lime sherbet. Finish with another scoop of vanilla. Fill glass with lemon-lime carbonated beverage; pour carefully down side of glass to save sparkle (bubbles). Garnish with lime slices and mint sprig. (May use 2 teaspoons creme de menthe syrup in each glass in place of mint jelly syrup.
Cook macaroni. Meanwhile, in another pan, melt margarine. Blend in flour; add milk. Cook and stir over low heat until thick. Season. Add cheese and stir until melted. Divide macaroni between 2 greased 9 x 13-inch pans. Pour sauce over. Bake at 350° for 30 minutes or until hot and bubbly. (Can freeze before baking.)
Combine sweet potatoes, sugar, 1/2 cup butter, eggs and milk in	bowl; mix well. Spoon	into baking dish. Combine brown sugar, 1/3 cup butter, flour and pecans in bowl; mix well. Sprinkle over casserole.	Bake at 350° for 3 minutes. Yield: 8 servings.
Chop eggs and mix with mayonnaise. Spread mixture in a well-greased 8-inch spring-form pan. Sprinkle onions over egg mixture. Soften cream cheese and blend with sour cream until smooth. Spread this mixture over onions with a wet spatula. Chill 3 hours or overnight. Top creatively with caviar. Serve with crackers or toast points.
Break up all of the ingredients. Add just enough mayonnaise to hold together. Put mixture on wiener buns and wrap in foil. Heat in 350° oven for 15 to 20 minutes. Makes 18 to 20 sandwiches.
Mix apples and sugar together and let stand 1 hour. Sift flour, soda, salt, cinnamon and nutmeg together. Beat eggs and then add oil and vanilla. Blend apple mixture with egg mixture. Add flour mixture to egg and apple mixture. Stir in coconut, walnuts and cherries. Bake 1 hour at 350° in a greased and floured tube pan. After cake has cooled, remove from pan and top with confectioners sugar.
Cut lettuce, onion and cauliflower into a large container. Add bacon. Mix sugar and mayonnaise together and pour over all ingredients. Add cheese, salt and pepper to taste. Let set overnight. Mix before serving.
Make a smooth paste of the dry ingredients and 1/2 c. of coconut milk. Add remaining coconut milk and cook on low heat, stirring rapidly. Cook until clear and thick enough to coat a spoon. To avoid curdling, be sure to use low heat. Pour into a shallow pan and set in a cool place until firm.
Wash mushrooms lightly and quickly put through a grinder. Saute for 2 minutes in butter. Dredge over with flour. Add milk, stirring until smooth. Simmer until it thickens and serve.
Cut apple into 3 cross sections (your choice to core or not). Spread 1 teaspoon Cool Whip in between layers. Stack back together and skewer to hold. Put small hole in apple and place gummy worm in leaving part hanging out. Serves 1.
Soften cheese and butter. Mix with all ingredients. Spread on muffin halves and then cut in quarters. Can quick freeze on a tray and then put in Baggies for freezer. Bake at 375° for 30 to 45 minutes until golden brown. If taking too long to brown, put under broiler.
Heat oven to 400°. Mix eggs with syrup, salt, vanilla, sugar and butter. Add pecans. Pour into shell. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 to 40 minutes. Cool.
Measure flour and oatmeal and then blend. Put small amounts in blender until it turns to powder. Mix together. Mix all ingredients and add chocolate chips, Hershey bar and nuts.
Preheat oven to 400°. Line baking dish with tinfoil. In 1 bowl, melt butter in microwave until liquid. In larger bowl, mix chips, parsley and cheese. Dip chicken into butter, then into chip mixture. Place into pan. Pour remaining butter into pan and pack remaining chip mixture on top of chicken. Bake covered until chicken is done. Uncover and return to oven until crispy and golden brown.
Cut chocolate into 1/2 inch pieces and place in a saucepan. Place pan in almost boiling water and cover. Let chocolate melt over lowered heat. Put yolks in a heavy saucepan and add the 3 tablespoons water. Place saucepan over very low heat while beating vigorously and constantly with a wire whisk, being careful not to burn. When yolks start to thicken, add Amaretto. Continue beating until sauce is consistency of a Hollandaise sauce. Remove from heat.
In a saucepan, melt butter. Squeeze into the pan the juice of 1/2 lemon; take out seeds. Add mayonnaise and dry vermouth and stir with a fork. Lay out filets on foil on a broiler pan. Pour and spread evenly the mixture from the saucepan over the filets. Let sit for 15 minutes or so. Sprinkle with a little paprika and broil close to flame.
Melt butter. Add flour, salt and pepper; mix well. Gradually add milk and cook until thick, stirring constantly. Combine parsley, onion, chicken, lemon juice, sage, salt and pepper; add to white sauce. Chill. Shape into 8 croquettes.
Wash chicken wings; pat dry. In a bowl, combine the crumbled crackers or bread crumbs, herbs and Parmesan cheese. Add seasonings and mix well to blend. Melt butter. Dip chicken wings, first into melted butter, then into crumb coating. Arrange chicken wings in lightly oiled ovenproof baking dish. Bake chicken wings at 375° for about 30 minutes or until lightly browned. Chicken wings should be tender. Makes 4 servings.
Brown hamburger meat; drain. Add to sauce. In greased 9 x 13-inch pan, place small amount of sauce. Lay 3 strips of uncooked lasagne lengthwise. Spread with 1/3 spaghetti sauce, 1/3 cottage cheese and 1/3 Mozzarella. Repeat layers process twice. Sprinkle Parmesan cheese on top. Cover with foil and bake at 375° for 30 minutes. Uncover and bake additional 30 minutes. Let stand 10 minutes before cutting.
Combine all ingredients and mix well. Bake in a casserole dish for 1 hour at 350°.
In heavy saucepan, over low heat, melt chips with condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9-inch square pan. Chill 2 hours. Turn fudge onto cutting board. Peel off paper; cut into squares. Makes about 2 pounds.
Place potatoes in 9 x 11-inch casserole dish. Sprinkle with salt and pepper to taste. Mix sour cream, soup, milk, melted butter and onion together and pour over potatoes. Add cheese on top and cover with Rice Krispies. Place sliced butter on top. Bake for 1 hour at 350°.
Brown meat. Drain and set aside. Saute onions and pepper in 2 tablespoon of oil, about 5 minutes. Mash tomatoes. Add all ingredients and stir well. Pour into casserole dish sprayed with Pam.
Melt morsels and butter and stir in crumbs and nuts. Press 1/2 mixture in 13 x 9-inch pan. Beat cream cheese until fluffy and add other ingredients and pour over cream mixture. Top with remaining crumb mixture. Bake at 350° for 25 to 30 minutes.
Cream butter or oleo, add all other ingredients except almonds and reserved egg white. Spread into a greased sheet cake pan. Sprinkle slivered almonds on top. Beat reserved egg white and spread over top. Sprinkle with sugar. Bake at 350 degrees for 30 minutes or until done.
Cook first five ingredients 3 minutes until thick, then add vanilla. Take from stove and stir in peanut butter. This will thicken as it cools.
Mix sugar, oil and eggs. Add baby food. Mix together flour, cinnamon, cloves, nutmeg, sugar and nuts. Add to previous mixture. Bake in greased and floured pan at 325°, for 45 minutes to 1 hour.
Place rabbit in kettle with onions, bay leaves, celery, salt, pepper and water. Simmer, covered, 2 hours or until rabbit is nearly tender. Add potatoes, carrots and mushrooms (sliced). Simmer, covered, 30 minutes or until all is tender. Blend flour with water. Stir into stew. Cook until thickened. Add parsley and Tabasco. Serves 6.
Heat oven to 350°. Microwave chocolate and margarine in a large bowl on High until chocolate and margarine are melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture. Mix in eggs and vanilla until well-blended. Stir in flour and nuts.
Melt butter; add peanut butter and sugar. Blend well. Add remaining ingredients. Mix well. Roll into balls. Melt chocolate bark and dip.
Combine all ingredients, except tortillas, in bowl; mix. Layer, starting with tortillas in a 9-inch pie pan or quiche dish, then spread some mixture on tortilla. Repeat, tortilla, then mixture, ending with tortilla. Bake at 325° for 1 hour. Let cool 10 minutes. Cut and serve.
Spread quail open; pat dry with paper towels. Combine 1/4 cup flour, 1 teaspoon salt and pepper. Dredge quail in flour mixture. Heat 1/4-inch of oil in a skillet; place quail in skillet and brown on both sides, turning once. Remove from skillet. Combine 3 tablespoons flour, 1 cup water and 1/2 teaspoon salt; stir until smooth. Blend into drippings in skillet. Place quail in gravy and add enough water to half cover birds. Cover; reduce heat to low and simmer 30 minutes or until tender. Serve birds, breast side up, over hot cooked rice. Yields 6 servings.
Mix together brown sugar, fig preserves and water. Place in a 9 x 9-inch pan. Then mix together eggs, sugar, margarine, milk, vanilla and flour. Pour over fig mixture. Bake at 350° until brown. Turn over in cake plate.