HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken breasts into 24 (1-inch) cubes. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together marmalade and next 4 ingredients in a shallow dish or large Zip-top freezer bag. Add chicken nuggets. Cover or seal and chill 2 hours, turning occasionally. Coat a rack and broiler pan with cooking spray. Place chicken nuggets on rack in broiler pan. Bake at 450° for 10 minutes. Turn and bake 10 minutes more. Yield: 6 servings.
Beat sugar, shortening and eggs together thoroughly. Stir in milk and mincemeat. Sift together flour, salt and baking powder then add to mincemeat mixture. Stir in walnuts. Use well greased 9 x 5 inch pan. Bake at 350 degrees for 1 hour. Cool on rack. When cool wrap in foil and store in refrigerator.
Blend eggs, soup, mayonnaise and cheese. Mix in broccoli. Top with Ritz crackers. Bake at 350° for 45 minutes.
Pin and cut dates in small chunks. Cut cherries and pineapple in small pieces. Blanch almonds, chop and toast until golden brown. Chop Brazil nuts coarsely. Sift flour, soda, salt and cinnamon together.
Cook rotini according to package directions; drain and add 1/2 of the bottle of Ranch and 1/2 of the bottle of Italian dressing. Refrigerate. Wash and prepare vegetables. Place in a large bowl. Add cheeses, pepperoni and rotini. Add more dressing, if desired, according to taste. Contents should be slightly creamy.
Bake shell before adding filling. Combine sugar and cornstarch. Add butter, lemon rind, lemon juice and egg yolks. Stir in milk. Cook over medium heat until thick. Let cool. Fold in sour cream. Pour in pie shell. Top with meringue.
Mix and freeze. Shortly before serving, remove from freezer and pour 3 quarts of ginger ale over it. Makes a slushy drink. Serves 50.
Slice tomatoes, place in flat dish. Combine remaining ingredients and shake well. Pour over tomatoes. Cover and chill for several hours or overnight. At serving time, transfer tomato slices to platter. Sprinkle with chopped parsley.
Mix flour, sugar, butter and cinnamon and sprinkle over sliced apples in casserole dish. Bake until apples are tender at 350°, approximately 1/2 hour.
Cook spaghetti until done; drain and cool. Mix all ingredients well. Garnish with ripe olives.
Combine jello with hot water (dissolve). Add nectar; let set for awhile and add pineapple and orange segments. Refrigerate until set. Very good served with baked ham dinner.
Heat soy sauce, water, wine, sugar, gingerroot and star anise to boiling in Dutch oven. Add chicken; heat to boiling. Reduce heat to medium-low; cover and simmer 30 minutes or until done, turning chicken and stirring mixture 2-3 times.
In a very large bowl, add Cool Whip, pistachio pudding mix and green food coloring (the color green you like). Add remaining ingredients and stir. Great as salad or add to pastry shells for a dessert.
Cook carrots in small amount of water until tender. Drain & slice. Place in buttered casserole dish. Mix in onions. Dot with margarine and cheese.	Top with chips. Bake at 350° for 30 minutes.
Proportions are your own, but start with 2 or 3 tablespoons of any or all the vegetables. Add to the whipped cream cheese. Flavor with herbs, salt and pepper. May be made ahead and refrigerated.
Mix all ingredients, except catsup. Shape into a loaf (I shape mine into a round loaf to fit crock-pot) and place in slow cooker. Cover and cook on low for 5 1/2 to 6 1/2 hours. Cover top of loaf with catsup, if desired, during last 1/2 hour of cooking.
Mix together hot water, sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast. Stir until dissolved. Stir into lukewarm water mixture, egg and half the flour; beat until smooth. Stir in enough remaining flour to make soft dough. Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes. Place dough in greased bowl, turning to grease top. Cover tightly with waxed paper or foil. Store in refrigerator until doubled in bulk or until needed, as long as 5 days. Shape as desired. Cover. Let rise in warm place free from draft until doubled, about 30 minutes. Brush lightly with melted butter. Bake in moderate oven, 375°, about 15 to 20 minutes.
In a small bowl, stir together first 3 ingredients for dressing; set aside. Layer remaining ingredients in a large salad bowl. Pour on dressing; refrigerate at least 4 hours. Toss just before serving.
Melt butter and mix with cracker crumbs, sugar, peanut butter and butter. Press in greased pan. Put melted chocolate pieces on top.
Grind meat together. Add remaining ingredients. Mix well. Stuff sausage in casings and smoke until done.
Heat oven to 375°. Grease 9 x 13-inch baking dish. Place muffin halves, split side up, in bottom of dish. Beat eggs. Combine cheeses, green onions, bacon and corn; mix well. Spoon mixture over muffin halves to completely cover bottom of dish.
Mix ingredients together, except bananas. Chill for several hours or overnight. Add bananas before serving.
Prepare macaroni and cheese according to directions on box. Blend cream of mushroom soup and milk. Stir into macaroni and cheese with tuna, mushrooms and 1/2 cup of the grated cheese. Mix well and fold in the peas. Put in casserole dish that has been buttered or sprayed with nonstick agent.
Mix pineapple	juice,	sugar and vinegar. Slowly stir this mixture in the top part of a double boiler with cornstarch. Cook until thickened and clear, stirring often to prevent lumping. Add margarine and crushed pineapple. Drain beets, slice or cube and add to mixture.
Combine potatoes, 1 cup marshmallows, margarine, juice and cinnamon. Mix well. Spoon into 1-quart casserole bowl. Bake at 350° for 20 minutes. Sprinkle with remaining marshmallows. Broil until lightly browned.
Mix together; spread evenly in an 8 x 8-inch buttered pan. Bake in a 350° oven for 25 to 30 minutes or until golden. Cut into squares while still warm. Cool in pan, makes about 25 cookies.
Saute onion and garlic in oil. Add remaining ingredients and simmer 45 minutes to 1 hour. Remove bay leaves and puree.
Pull out core of mushrooms so button remains. Soften cream cheese and add fried bacon pieces and remaining ingredients. Stuff mushrooms and bake at 350° for approximately 7 minutes or until cheese bubbles.
In small bowl, combine all ingredients, except bacon; mix well. Cover and chill for 30 minutes, or until served. Before serving, stir in bacon or use as garnish.
Brown hamburg and drain. Add cream cheese, taco seasoning and salsa to cooked hamburg. Top with 4 ounces shredded Cheddar cheese. Microwave 5 to 6 minutes. Serve with taco chips.
Cook squash with 1 tablespoon of salt and 2 tablespoons of butter until tender, then add chopped onions, celery, soup and Stove Top contents to this mixture. Stir all together well and pour in greased casserole dish and bake for 30 minutes.
Mix 1/2 cup of the pecans with softened cream cheese. Add other ingredients. Mix well. Chill. When firm, shape into a ball and roll in remaining pecans. Serve with chips or crackers.
Heat oil in large skillet. Add chicken. Cook and stir until browned. Add broccoli, peas, carrot and onion; cook and stir until vegetables are tender-crisp. Stir in broth, basil and pepper. Bring to a boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in cheese. Makes 4 servings. Can be doubled.
Cream together oleo and sugar. Add applesauce and water, stirring to mix well. Combine flour, baking soda, cinnamon, salt and cloves. Sift dry ingredients into applesauce mixture. Stir to blend. Fold in raisins and drop by teaspoon on a greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix first five ingredients altogether and form into small balls. Insert an olive into the center of each ball, cover the olive completely. Bake in preheated oven at 350° for about 15 minutes.
Combine popcorn and peanuts. Melt butter. Stir in sugar and syrup. Bring to a boil and boil 5 minutes. Stir often.
Beat steaks until thin, sprinkle with salt, pepper, paprika and spread with mustard. Lay a slice of bacon on top of the mustard on each steak. Place some of the chopped pickles and onions on top of the bacon. Roll the steak lengthwise and fasten the end with a toothpick or tie it together with a string. Melt the shortening in a heavy frying pan and brown on all sides. Add the water and bouillon cube and cover. Cook over medium heat for 1 1/2 to 2 hours or until meat is tender. Check the pan occasionally to turn the beef rolls and add more water, if needed. Remove the beef rolls and thicken the sauce with flour and season with salt and pepper. Serves 4.
In Dutch oven pot, put water, beef base, tomatoes, beans, Italian seasoning, salt and pepper; cover and cook on medium heat (checking that beans don't stick) while getting rest of ingredients ready. In large skillet, brown ground chuck slowly, breaking up with spoon. When almost done, add onions, carrots, celery and garlic; cook until meat is well browned. Drain (leave a little fat for flavor). Add to simmering bean mixture. At this time, add pasta; cook until pasta is done. If soup needs liquid, add water. Serve with crusty hot bread and salad.
Mix all ingredients, except marshmallow cream, and bake in a 15 1/2 x 10 1/2-inch pan at 350° for 25 minutes. Remove from oven and spread marshmallow cream on cake while hot. Let cool, then frost.
Cook ingredients until thick. Cool, then pour over fruit and mix well to coat fruit. If using bananas, add when adding the glaze.
Brown rabbit in small amount of oil. Set browned rabbit aside. Saute onion, celery, bell pepper and green onions until wilted. Add water, rice, parsley and rabbit; mix well. Cover and cook on low heat until rice is done, about 30 minutes.
Combine pretzels and melted butter. Bake at 325° for 10 minutes, stirring twice.
In a Dutch oven, cook beef, onions, green pepper and celery until meat is browned and vegetables are tender. Stir to break up chunks of meat. Drain kidney beans, reserving liquid. Add beans and remaining ingredients. Cover; simmer 1 to 1 1/2 hours. If desired, stir in some of the reserved bean liquid to make desired consistency. Makes 10 servings.
Place spinach in a 1 1/2-quart casserole dish. Combine soup, onion and cheese in mixing bowl and mix well. Spread the mixture over the spinach. Combine butter and stuffing and put on the top. Bake 30 minutes at 350°.
Combine eggs, milk, vanilla, cinnamon and salt. Stir in bread cubes. Stir in brown sugar and raisins. Pour mixture into an 8 x 1 3/4-inch round ovenware cake dish. Place pan in larger shallow pan on oven rack. Pour hot water into larger pan 1 inch deep. Bake at 350° about 45 minutes or until knife inserted halfway between center and edge comes out clean. Makes 6 servings.
Put all ingredients in blender and puree. You may use other frozen fruits and yogurts if desired. Makes 2 servings.
Cut asparagus into 2-inch pieces. If desired, set aside 6 asparagus pieces and 3 egg slices for garnish. Layer half each of peas and remaining asparagus in a lightly greased 8-inch square dish. Top with remaining egg slices and half of cheese. Combine mushroom soup, sour cream, onion powder and pepper, stirring well. Spoon half of soup mixture over cheese. Layer remaining asparagus, peas and soup mixture. Place butter in a custard cup; microwave at High 30 to 45 seconds, or until butter melts. Add breadcrumbs, stirring well. Sprinkle crumb mixture over asparagus and peas. Microwave at High 10 minutes, or until thoroughly heated, giving dish a half turn after 5 minutes. Top with remaining cheese slices and, if desired, garnish with reserved asparagus and egg slices. Cover with aluminum foil; let stand 5 minutes, or until cheese melts. Yields 6 to 8 servings.
Preheat oven to 350°. Grease and flour 9 x 13-inch cake pan. Mix coconut and pecans; spread on bottom of pan. Mix cake according to directions on box; pour mix over the coconut and pecans. Mix cream cheese, melted butter and sugar; spoon on top of cake mix. Bake for 45 to 55 minutes or until it passes the toothpick test.
Peel, pare, boil (until still firm, but a fork can pierce) and drain carrots. Boil other ingredients together for one minute and pour over boiled carrots. Marinate overnight.
Combine all ingredients in large bowl. Mix well. Pack in loaf pan. Bake at 350 degrees for 1 hour. Let stand 5 minutes before serving.
Saute onion, celery and pepper in oleo. Add soup and chicken broth. Cook spaghetti until done. Drain and add to soup mixture along with grated cheese and turkey. Simmer until turkey is hot and cheese is melted.
Sprinkle nuts and coconut into bottom of 9 x 13-inch pan. Mix German chocolate cake mix as directed. Pour in pan over nuts and coconut. Mix powdered sugar, cream cheese and margarine or butter. Pour on top of batter. Cook at 350° for 50 minutes.
Reserve enough cheese for top. Cook noodles. Mix all together. Sprinkle cheese and bread crumbs on top. Bake in 350° oven for 20 to 30 minutes.
Heat oil in a heavy sauce pot. Add onions, garlic, and parsley and saute several minutes, stirring a few times until garlic is medium to deep brown. Quickly add cans of sauce and puree and stir, then add sugar, salt and pepper, and basil. Simmer, stirring occasionally for about 20 minutes total. ENJOY!!!
Combine all ingredients, except bacon. Heat through. Top with bacon. Serve with corn chips. Makes 3 cups.
Blend juice, oil, salt and rosemary. Pour over chicken pieces and let marinate until chicken is thawed (about 6 hours). Preheat broiler oven. Broil chicken about 5 minutes on each side. Baste chicken with marinade. Serve chicken with long grain and wild rice.
Put oil in bowl first! Mix all ingredients together, adding soda and baking powder last. Pour into cupcake-lined muffin tins. (Makes 12 large muffins.) Sesame seed or chopped pecans may be sprinkled on top of batter before putting in oven. Bake at 350° for about 30 minutes or until toothpick comes out clean.
Cream margarine, shortening and sugar. Add egg yolks; beat well. Gradually add dry ingredients with buttermilk. Last, add well beaten egg whites, coconut and pecans. Bake in 3 layers at 350° for 25 or 30 minutes.
Caramelize white sugar in a pan. Coat a baking pan with the sugar syrup. Beat flan ingredients until smooth and immediately pour over sugar syrup. Cook in "water bath" at 350° for 30 minutes.
Beat cream cheese with sugar until light and smooth. Dissolve gelatin in hot water and cool slightly. Gradually add to the cheese mixture. Fold in pineapple and oranges. Pour into mold. Chill until firm, at least 4 hours. Delicious!
Save 1/4 cup cheese and 2/3 cup cracker crumbs for top. Mix other ingredients well. Put in greased baking dish; sprinkle remaining cheese and crackers over top. Bake at 375° for 40 minutes.
Flatten out biscuits in baking dish. Saute chopped onions in margarine. Spread over biscuits. Cover with thickly sliced fresh tomatoes. Salt and pepper to taste. Spread 3/4 cup mayonnaise on tomatoes. Top with Cheddar cheese. Bake at 350° until it boils.
Scald 2 cups of milk. Add oleo, sugar and 1 teaspoon of salt to the cooled milk. Add eggs to mixture, then add yeast which has been dissolved in a little lukewarm water. Add flour. Mix altogether and knead well. Let rise until doubled in size. Punch down and let rise again. Divide into 4 parts and roll in circle. Brush with beaten egg. Sprinkle with brown sugar and cinnamon. Raisins may be added. Roll like jelly roll. Put in greased bread pans. Raise 1 hour. Bake at 350° for 40 minutes.
Drain beans. In a large bowl combine sugar, vinegar and oil. Add beans, onion and pepper. Stir with rubber spatula. Keep refrigerated overnight. Stir again before serving.
Put all ingredients into a blender and blend very well. Sip cold or add to coffee.
In large bowl, combine peanut butter, powdered sugar and butter. Beat until well blended and smooth. Roll into 1-inch balls and flatten out, making sure sides are smooth. Place on waxed paper on baking sheet and chill about 30 minutes. Melt chocolate and paraffin in double boiler over simmering water. Use a toothpick inserted in the center to dip cups into chocolate. Set on waxed paper until hardened. Use a spoon to drizzle chocolate over top to cover hole. Store in refrigerator. Makes about 100 cups.
Brown in an iron skillet the ground beef, then add all ingredients. Cook until thick. Pour into a casserole dish. Cover with 1 can of biscuits. Put in oven and bake until biscuits are brown.
Grease and flour a 9 x 13-inch glass dish. Beat the first 3 ingredients together with mixer (will be gooey). Put in glass dish and pat down. Sprinkle chopped nuts on top. Mix the last 4 ingredients; pour over nuts. Bake at 350° for 40 to 45 minutes. Will look gooey in the middle.
In saucepan, combine spinach and onion. Cook according to directions on spinach; drain well. Press out excess liquid.
Mix cake mix, eggs, oil, water and sour cream with mixer until smooth. Pour into baking pan and bake at 350° for 45 minutes.
Mix dry ingredients with wet ingredients. Do not beat too much. Leave lumps. Dip by spoonfuls onto hot griddle.
Blend cream cheese, cottage cheese and sour cream. Spread in a pie plate. Spread picante sauce on top; layer with vegetables. Top with shredded Mozzarella cheese.
Peel and dice fresh vegetables. Boil in about 2 cups water with bouillon cubes for about 15 minutes. Brown hamburger, onions and pepper; drain. Add canned vegetables to fresh. Cook for 5 to 10 minutes. Add beef, noodles and Worcestershire. Cook until noodles are done. Serve with sandwiches. Very good on a cold day or reheated.
Whip cream cheese until soft and fluffy. Add sugar and peanut butter. Gradually add milk. Fold in Cool Whip and pour into pie shell. May top with crushed Spanish peanuts. Chill at least 3 hours. Overnight is better.
Stir sugar into cranberries and let set at least 2 hours out of refrigerator. Mix with other ingredients and let stand overnight. Good as long as it lasts.
Combine all ingredients in large kettle. Cover and bring to a boil. Ladle into clean, hot jars. Seal at once. Makes 4 pints.
Mix all ingredients well and pour into unbaked pie shell. Bake at 325° for 20 to 30 minutes.
Combine cream cheese, horseradish, cream or milk, salt and pepper. Beat until smooth. Spread on slices of ham. Roll ham, jelly roll fashion, and wrap in waxed paper. Chill.
Mix 1/2 glass Tang orange drink. Add 1/2 glass Sprite. Serve over ice.
Pour boiling water over oatmeal; stir well and let stand. Sift together the flour, soda, cinnamon and salt. Combine sugars, eggs and oil. Add sifted ingredients to sugar mixture. Add oatmeal; mix well. Bake at 350° for 30 minutes.
Cook chicken and cut into bite size pieces. Save broth. Put chicken in a 9 x 13-inch ungreased casserole dish. Mix sour cream, cream of chicken soup and poppy seed with enough broth to make it kind of soupy. Pour over chicken. Crumble Ritz crackers on top, covering completely. Melt the stick of butter and pour over crackers. Bake, uncovered, at 350° for 25 to 30 minutes. Take out 5 to 10 minutes before done and sprinkle with poppy seed. Return to oven for rest of time.
Drain juice from pineapple. Add enough water to juice to make 2 cups. Place on stove and add marshmallows, continuously to heat until the marshmallows are dissolved. Place Jell-O in bowl. Pour hot liquid over Jell-O, stirring until dissolved. Place in refrigerator until it begins to congeal. Mix remaining ingredients.
Mix all ingredients together. Preheat oven to 350°. Place in a meat loaf pan. Bake at 350° for 1 1/2 hours. Cover for the last 1/2 hour. Chicken gravy can be served with this.
Combine the ingredients in the order listed, mixing them very thoroughly with the mayonnaise. Refrigerate the sauce and taste after a while for seasoning. You may need to add more horseradish or mustard, to get a slightly hot edge to the sauce. Makes 1 1/2 quarts. The sauce can be served on cold boiled shrimp, on tomatoes, lettuce, as a salad dressing or over cold lobster or crab.
Preheat oven to 300°. Generously grease and flour a 9 or 10-inch tube pan. Sift together flour and baking soda; set aside.
Sift flour, white sugar and salt. Cut in Crisco. Add milk and egg yolk. Makes 3 pie crusts.
Sift flour, soda and salt. Add brown sugar, cooking oil, warm coffee, vanilla and eggs. Blend altogether. Batter is quite thin. Pour into 2 (9 x 13-inch) ungreased pans. Sprinkle with chocolate chips on top. Bake at 375° for 25 minutes.
Cut each biscuit into 4 pieces. Roll into balls. Mix cinnamon and 1/2 cup sugar. Roll balls in sugar mixture. Drop into greased Bundt pan. Melt butter, 1/2 cup white sugar and brown sugar until sugar is melted. Pour over biscuits. Bake at 350° for 1/2 hour. Tip out immediately.
Melt butter over low heat and add honey, vanilla, peanut butter and eggs. After cooling, combine flour, baking powder and cinnamon and add them to the cooled mixture. Stir in carob morsels. Drop level measuring tablespoons of mix onto lightly oiled cookie sheet. Bake in 350° oven for 12 to 15 minutes. Makes about 3 to 4 dozen cookies.
In a large bowl, combine flour and salt. With a pastry blender, cut shortening into flour until the mixture forms a ball. The pastry will be stickier than regular pie crust. With floured hands, shape into a ball. Wrap in wax paper and let rest in refrigerator while preparing filling.
Beat the last 6 ingredients together and heat. Add to carrots while still hot. Add sliced green pepper, onion and salt to taste. Cool; let sit in refrigerator overnight. Keeps a long time. Delicious.
Bring large pot of water to boil and 2 tablespoons olive oil. Using remaining 2 tablespoons of olive oil in large skillet over medium heat, add bacon and saute until crisp. Remove bacon with slotted spoon and keep warm. Pour off all but 1/4 cup of bacon fat. Add scallops; cook over medium heat until they are no longer opaque. Remove scallops. Discard all remaining fat. Add heavy cream and reduce by 1/3. Put pasta in boiling water; cook until tender. Do not overcook. Drain in a colander. While pasta is cooking, add bacon, scallops and thyme to the cream. Season to taste with salt and pepper. Warm through over medium heat. Divide sauce among 4 dinner plates and place cooked pasta over sauce.
Separate dough. Roll each piece into a 15-inch rope. Insert sticks into hot dogs lengthwise. Starting at one end, wrap dough in a spiral around hot dog. Pinch ends to seal. Place 1-inch apart on a baking sheet that has been coated with nonstick cooking spray. Bake at 350° for 18 to 20 minutes. Serve with toppings of your choice. Serves 8.
In saucepan, stir together preserves, corn syrup, soy sauce, green onions, garlic and ginger. Stirring constantly, bring to a boil over medium heat and boil 5 minutes. Remove 1 cup; set aside.
Mix all together. Pour into a buttered casserole and bake 45 minutes in a 325° oven.
Season fryer with salt and broil on both sides until brown. In saucepan, mix the chicken broth, soup and enough water to cover the chicken in a baking dish. Put all in baking dish and season to taste. Put in 350° oven for 30 minutes, then top with biscuits and bake until biscuits are done.
Cut up chicken. Pour ketchup and diet drink over it. Cook until done in slow cooker or pressure cooker. There are 283 calories.
Cook noodles in 2 quarts of boiling water and 1 tablespoon olive oil approximately 20 minutes. Rinse in cold water and set aside.
Brown meat with onions and bell pepper; drain and let cool. Crumble cornbread and add to meat mixture. Add green onion, parsley and soups. Bake approximately 30 minutes at 350°.
Mix and let set until clear. Add flour and stir. Pour apples into 8 x 8-inch Pyrex dish. Pour mixture over apples. Bake in 350° oven approximately 30 minutes.
Bake cake as directed in two layers. Mix pudding as directed. Have fruits chilled. Beginning with cake in bottom of bowl, spoon pudding over cake with half mixture. Spoon half of each item near the glass side of the bowl in layers, then spread one container of Cool Whip over that. Start over. It is both beautiful and delicious! Keep refrigerated.
Put meat in bottom of roaster. Add potatoes, carrots, onions and celery (cut in chunks). Add salt and pepper to taste. Pour tomatoes over all. Cover; cook in 250° oven. Do not open lid for 4 hours.