HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 tablespoon vegetable oil in large skillet or wok. Add chicken, cut into thin strips. Stir in Hidden Valley original Ranch salad dressing. Mix to coat chicken. Add thawed vegetable medley and 2 tablespoons water. Stir-fry about 2 minutes. Makes 4 servings.
Combine flour, salt, paprika, sage and pepper in a paper bag. Add chicken, a few pieces at a time, and shake to coat. Reserve excess flour mixture. In skillet, brown chicken on all sides in hot Crisco. Remove chicken. Stir reserved flour mixture and sugar into pan drippings. Add chicken broth. Cook and stir until thickened and bubbly. Stir in lemon juice, carrots, onion and parsley. Return chicken to skillet. Cover and cook until vegetables and chicken are tender, 40 to 50 minutes. Stir occasionally. Makes 4 servings.
Roll crackers. Add melted butter. Mix well and line the bottom of a 9 x 13-inch dish. Place in refrigerator using 1/2 graham cracker mixture. Prepare vanilla pudding as directed and put in pan. Let set until cool. Cover with remaining crumbs. Prepare chocolate pudding the same and put in dish. Set overnight. Add whipped cream just before serving. Cut in wedges.
Grease and flour tube pan. Pour pecans in bottom of tube pan. Pour batter over nuts. Bake at 350° for 50 to 60 minutes.
Combine all ingredients except beans and bacon, mixing well until sugar is dissolved. Gently stir in beans (with juice) and place in oblong baking dish. Layer bacon across top. Bake at 300° for 45 minutes. Remove from oven; turn bacon slices and spoon off grease. Return to oven and bake 45 minutes longer.
Cook wild rice according to package directions. (Bread and Circus sells bulk wild rice, Roach Bros. carries 6 ounce packages in the specialty food section rather than with other rices.) I cook the rice in a 6-quart pot.
Add 1 cup oats to 1 1/4 cups boiling water, stir, cover, remove from heat and let set.
Marinate meat in marinade and/or vinegar for about 1 hour. Preheat vegetable oil in wok or large pan on stove. Add meat and marinade to pan and quickly brown outside of meat, stirring so all sides brown. Cover and steam for about 3 minutes. Add vegetables; stir until coated with liquid. Cover and steam for 5 minutes or until vegetables are desired tenderness. Add brown sugar and soy sauce to taste. Serve over rice.
Cook together (water, sugar and cornstarch) until the mixture thickens. Add the dry gelatin powder and let the mixture cool. Pour over the strawberries in the pie shells and chill until firm. Top the pies with whipped cream or your favorite topping.
Blend together eggs, sour cream and salt. Stir in cheese. Add ham if desired. Pour egg mixture into greased 1 1/2-quart baking dish. Drizzle butter over top. Bake at 350° for 18 to 20 minutes or until set.
Mix all together and pack firmly in a loaf pan lined with foil. Let set in refrigerator three days before cutting.
Put all ingredients in large bowl and mix well with electric mixer. Grease and flour 2 loaf pans. Divide batter. Bake at 350° for 1 hour.
Mix all ingredients together (except wings), then add chicken and let marinate 4 hours or more. Remove chicken from marinade and bake at 350° for 35 to 45 minutes.
Cream butter,	then add sugar, eggs (beaten), buttermilk, blackberry	jam and grated apple. Mix well together, then add all remaining ingredients. This may be baked in a stem pan or long pan.
In a bowl, blend together the oil, vinegar and Italian dressing. In a large bowl, combine other ingredients. Stir. Pour dressing over and stir. Chill. Keeps good in refrigerator. May add other vegetables such as onions, carrot slices, cauliflower, etc.
Bake cake according to directions in 4 layers. Add bananas and 3 tablespoons of Cool Whip with about 1/4 cup sugar. Frost between 3 layers with bananas. Frost top and sides with rest of Cool Whip.
Place the meat of your choice in the bottom of a pan. Mix dry ingredients and pour over meat. Then mix liquids and pour over meat and dry seasonings. Marinate at least two hours. This is better if you marinate your meat overnight or at least for several hours. Turn once when marinating. Now, grill!
In a large saucepan, cook sugar, water and glucose until it threads (usually 20 minutes). We use a candy thermometer. Add butter and peanuts and continue cooking, stirring constantly so peanuts won't stick to the pan. When the thermometer shows soft crack, immediately have someone bring in the cold marble and lay it on a large countertop. Use butter or cooking spray such as Pam, and grease marble, countertop and forks.
Trim any fat from chicken. Combine next 5 ingredients. Dredge chicken in flour mixture and set aside. Heat oil in large skillet over medium-high heat until hot. Add chicken and cook 7 to 8 minutes on each side until browned. Add vermouth and bell pepper; reduce heat and simmer 5 minutes or until chicken is tender. Transfer chicken to serving platter; spoon sauce over chicken and garnish with fresh sage leaves.
Combine potatoes, onion, water and salt in saucepan. Cover and boil until potatoes are done, about 20 minutes. Then add milk and margarine and pepper. Heat for 5 minutes until hot. Then while this is heating make Rupples.
Lightly grease a 9 x 5-inch loaf pan; set aside. Stir flour, baking powder, salt and baking soda in a mixing bowl. Stir thoroughly. Cream sugar and shortening until light and fluffy. Add eggs and orange peel; beat well. Mash banana in a bowl with a fork; stir in milk. Add flour mixture and banana mixture alternately to cream mixture. Beat until smooth after each addition. Fold in nuts. Pour batter in prepared pan. Bake in a 350° oven for 45 to 50 minutes. Turn out and cool on a wire rack.
Mix all ingredients together. Place in 8-inch square microwave dish, covered with plastic film, vented on one corner. Microwave on 50% power for 6 minutes. Stir. Microwave for additional 6 minutes. May be served warm or cold.
Combine onions and butter in 3-quart microproof casserole. Cover. Cook on High for 10 to 12 minutes or until onions are transparent, stirring once during cooking time. Stir in remaining ingredients, except cheese. Cook on High for 10 to 11 minutes or until hot. Serve in bowls with cheese sprinkled on top.
Stir-fry zucchini and garlic in oil for 3 to 4 minutes until tender-crisp. Reduce to low heat. Add parsley, margarine and half and half. Cook until butter melts. Add cheeses, linguine and oregano. Serve.
In a small saucepan, combine all ingredients. Cook and stir over low heat until hot. Serve with vegetables, poultry, fish or eggs. Makes 1/2 cup or 8 (1/2-tablespoon) servings.
Mix all dry ingredients, including cranberries. Mix all wet ingredients. Combine all ingredients. Spray pan with Pam (meat loaf size pan). Bake at 350°. Cool and then turn out.
Mix ingredients together. Put on grill. Serve with lettuce, tomato and onion. Great for summer or anytime cookout.
Heat oven to 425°. Mix eggs, potatoes, sugar, butter and spices in large bowl. Gradually beat in milk. Mix thoroughly. Stir in flour until well blended. Pour into pastry shell. Bake 20 minutes. Reduce oven temperature to 350°. Bake 30 to 35 minutes or until set and knife inserted in center comes out clean.
Combine and serve very cold. Make ice ring or ice cubes with mixture to add to punch to keep it cold. Makes 30 small servings.
Brown meat and onion together. Stir in peas, corn and stewed tomatoes. Add a dash of lemon pepper, black pepper or cayenne to taste. When macaroni and cheese mix is ready, mix all together in a large skillet until heated through. Makes 5 to 6 servings.
Mix cheese and Bisquick, then add sausage. Roll into small balls. Bake 15 to 20 minutes at 300° or until done.
In large pot, combine all, except cheese and chips. Bring to a boil using medium heat. (Can mash tomatoes, if desired.)
Combine flour, baking powder and salt; set aside. In mixing bowl whip cream until soft and peaks form; gradually fold in sugar. Combine water and extract; add alternately with flour mixture, gently folding ingredients together after each addition just until combined. Fold in egg whites. Spread into greased and wax paper-lined 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes or until cake tests done and is lightly browned. Cool on a rack for 10 minutes. Remove from pan; cool completely. With fork, break cake into 1 1/4 to 1 1/2 inch pieces; set aside.
Melt butterscotch coating. Add peanut butter; stir and melt. Stir in noodles and peanuts. Drop into large candy cups and let set at room temperature.
To make sour milk mix about 1/2 teaspoon white vinegar to the 1 tablespoon of milk and let stand until curdles. Cream shortening and sugar. Add beaten egg and salt. Add flour and bananas alternately. Dissolve soda in little tepid water and mix with the sour milk. Add to batter. Add vanilla and nuts. Bake in greased loaf pan very slowly at 250° for 1 hour and 25 minutes. Brown 10 minutes more if needed. Toothpick test and let stand overnight before use, having turned out to cool.
Melt cocoa and oleo in 1 1/2-quart saucepan. Add remaining ingredients. Bake at 350° for 30 minutes.
Mix together; put on cake and place under broiler a few minutes until brown. Do not have to put under broiler, can just leave as is.
Cook chicken and shred into small pieces. Put all ingredients in crock-pot or large pot and cook for approximately 2 1/2 hours on low to medium heat. Serve over rice.
In a saucepan combine first 5 ingredients. Stir constantly over a low heat until mixture bubbles. Stir in sugar, flour and baking soda while mixture is hot. Beat until smooth, then stir in vanilla. Spread into a greased and floured 9 x 13-inch pan. Bake for 25 minutes at 350° until center is firm to the touch. Cool.
Sprinkle gelatin over milk. Let stand 5 minutes, then heat until dissolved. Separate eggs. Beat egg whites to peaks. Beat yolks in large bowl. Pour gelatin mixture into egg yolks (slowly), then pour back into pan and add sugar. Cook until custard coats spoon (8 to 12 minutes). Add vanilla. Pour custard over egg whites and cool.
Cream margarine and sugar. Gradually add other ingredients, adding pecans last. Lightly grease and flour 9x13 pan. Spread mixture evenly. Bake 30-35 minutes at 325°, or until toothpick inserted in middle comes out dry.
Preheat oven to 350°. Place all ingredients in bowl; stir to blend well. Bake for 30 minutes in greased 8 x 8 x 2-inch pan. Yield: 16 two inch squares, 1 square = 95 calories.
Combine first 5 ingredients. Mix salad dressing, whipped topping and sugar. Pour over apple mixture and toss gently.
Combine all ingredients; stir well. Cover and chill 3 hours. Serve with fresh vegetables. Makes 2 cups.
Cream the sugar and shortening. Add cocoa, eggs and sour milk. Mix well. Add flour. Mix. Add boiling water with baking soda and vanilla. Beat. Go heavy on wet ingredients. Light on dry ingredients. Bake 45 to 55 minutes at 350° in long pan or 8-inch.
In serving bowl, layer the crushed Oreos. Mix pudding with milk until thick for second layer. Mix cheese, powdered sugar, oleo and Cool Whip for the third layer.
Mix the first 5 ingredients. Place mixture in loaf pan to chill thoroughly and cut into slices. Roll in flour and brown quickly in frying pan. Place fried slices in casserole. Mix mushroom soup and 1 can of water; pour over meat. Cover to bake. Bake 1 1/2 hours at 300°.
Combine juice, sugar and condensed milk; add whipped cream. Tear cake into small pieces and place in casserole dish or individual compotes. Pour mixture over cake and blend together slightly. Chill 24 hours before serving. Pound cake can be used. Yield: 8 to 10 servings.
Cut broccoli in bite-size pieces. Chop green onions. Cut tomatoes in half. Mix all ingredients in medium-size bowl. Salt and pepper to taste. Coat with mayonnaise. Toss until well coated.
Mix ingredients in blender. Pour into pie shells. Bake at 300° for 1 hour and 15 minutes.
Heat oven to 350°. Prepare cake batter according to package directions; set aside. In saucepan over low heat, melt peanut butter chips with milk, stirring constantly, until blended. Add peanut butter mixture while warm to cake batter. Beat on medium speed of electric mixer until blended, about 2 minutes. Fill ice cream cone cup 2/3 to 3/4 full with batter. Place upright in regular muffin cups or 2 inches apart on a cookie sheet. Bake 30 to 35 minutes or until wooden pick inserted comes out clean. Cool completely. Frost as desired. Decorate with chocolate or colored sprinkles. Makes 24 cones.
Brown ground beef. Cook noodles following box directions. While noodles are cooking, add pepper, onion and tomato soup to ground beef. Simmer about 15 minutes. When noodles are done, layer half of the noodles and half the ground beef. Mix: 1/2 tomato wedges and 1/2 cheese. Repeat with the remaining, ending with cheese on top. Bake at 350° for 20 to 30 minutes, until cheese is melted.
Place 1/2 the lima beans in bottom of nonstick baking pan. Top with a layer of corn, then top the corn with 1/2 of the tomato slices, the onion and garlic. Top with another layer of lima beans and corn; end with tomato slices. Pour tomato juice over all. Cover and bake at 350° for 40 minutes. Serves 4 to 6.
Brown beef and onion, then add all the other ingredients. Simmer for 1 hour.	Serve with a salad.
Brown bottom of pie shell slightly. Cook broccoli according to package directions. Saute mushrooms and onion in butter. Beat egg slightly and mix with broccoli, mushrooms and onion. Place mixture in cooked shell. Place cheese slices on broccoli mix. Mash yams or sweet potatoes with 1 tablespoon butter and water in can and place on top of cheese and broccoli. Cut top of pie crust in strips, lattice top. Bake at 350° until top crust is brown.
Mix oil, vinegar and seasonings. Simmer 3 to 4 minutes. (If you increase, don't add more salt or poultry seasonings, but simmer longer.) Marinade chicken overnight. Grill over low heat until done.
Preheat oven to 400°. Slice each potato length into 1/4-inch ovals, then slice each oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of vegetable oil. Combine egg whites and Cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into single layer, leaving a little space between. Place the baking sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly. Serve immediately.
Brown hamburger and chop onion; drain. Put in 8 x 8-inch casserole dish. Add green beans and green pepper, if desired. Mix water and mushroom soup. Pour over mixture. Add a layer of cheese slices. Place tatoes on top. Bake at 400° for 30 minutes or until tatoes are done and cheese is melted.
Mix shortening with sugar and Jello. Add eggs and vanilla. Stir together flour, baking powder and salt, add to Jello mixture. Add food coloring. The food coloring should match the flavor of the cookie: lime = green, lemon = yellow, cherry = red. Mix until well combined. The flavor of the Jello you use is the flavor of your cookies. Drop dough by teaspoonfuls on lightly greased cookie sheet. Press with the bottom of a glass that has been buttered and dipped in sugar. Bake at 400° for 6 to 8 minutes. Do not brown.
Melt oleo in heavy saucepan. Stir in brown sugar. Cook for 2 minutes. Remove from heat and add cornflakes, nuts and coconut. Toss until well mixed. Pour out on cookie sheet and cool thoroughly. Crumble and serve over ice cream.
Bring the syrup of vinegar, sugar, salt, celery, mustard seed and turmeric to a boil. Boil 5 minutes. Pour over cucumber slices and seal. Cook 5 minutes in hot water bath.
Cook macaroni (salt water that you cook macaroni in); drain well and cool. Combine vegetables and macaroni. In a small bowl, mix remaining ingredients well. Then add to macaroni and vegetable mixture. Stir until mixed well.
Combine milk and lemon juice; stir well. Fold in pineapple and topping. Spoon into pie shell and chill.
Brown onion and garlic (cut up in 1/4-inch pieces). Add ground meat and brown. Add sauce and paste with 1 to 1 1/2 cans water; add sugar, salt and pepper. Cook well and let simmer for two hours.
Dissolve jello in hot water. Add frozen berries and break apart. Break up angel food cake in jello mixture. Mix slightly. (Cake will absorb juice and jello.) Pour into a 13 x 9-inch pan and refrigerate. Serve in squares, topped with whipped cream.
Cut loaf of Velveeta into slices and put in a large bowl. Saute vegetables in 1/4 cup of oleo until tender. Add to cheese. Add 3/4 to 1 cup picante. Place bowl in microwave and heat, stirring occasionally until melted to a medium consistency. Serve with your favorite nacho chips.
Heat all ingredients in a Teflon skillet, uncovered. Stir gently until well heated. Makes dinner for one with a 4-ounce portion of limited vegetables (pea pods or bamboo shoots).
Blend sugar, flour, nutmeg and butter. Add beaten eggs; beat smooth. Pour over rhubarb in a 9-inch pastry-lined pie pan. Top with pastry cut in fancy shapes. Bake in hot oven (450°) for 10 minutes, then in moderate oven (350°) for about 30 minutes.
Dissolve Jell-O in boiling water, then add pie filling and crushed pineapple with juice. Cool Whip may be added, when set if desired.
In a greased 9 x 13-inch pan, layer pineapple and top with apple pie filling. Sprinkle cake mix over apple filling. Slice margarine over dry cake mix. Sprinkle with nuts. Bake 1 hour at 325°.
Combine onion, mustard and water. Let stand 10 minutes. Wipe fish with damp cloth and arrange in baking dish. Sprinkle with salt. Combine mayonnaise, lemon juice, onion and mustard mixture and black pepper. Pour mixture over fish. Bake in preheated oven at 500° for 12 to 17 minutes or until done and lightly brown. Garnish with paprika. Serves 6.
Place ingredients in order given in a large mixing bowl. Beat with electric mixer; start on low speed, then move to medium and finish with about 10 minutes on high speed. Batter should be smooth and liquid. Grease and lightly flour a round baking pan 10 inches in diameter and 3 inches high. Pour batter into pan; bake for 1 hour in preheated 350° oven. Leave cake in oven, with door closed, for an additional hour after heat is turned off, then cool on rack. Refrigerate for storage. Makes 20 servings.
Lightly boil first 4 ingredients until peas are soft (45 minutes). Cool a little and remove bay leaf. Blend with remaining ingredients. Return to pan and simmer until thick. Stir occasionally. Makes 1 quart.
Preheat oven to 350°. Cook and drain pasta shells. Brown and drain ground beef. Combine picante sauce, water, tomato sauce and taco seasoning. Chop chilies and grate cheese. Stir 1/2 cup sauce into ground beef along with chilies, 1/2 cup cheese and 1/2 can fried onions. Pour remaining sauce into bottom of 1 1/2-quart baking dish. Stuff cooked shells with ground mixture. Arrange shells in dish. Pour remaining sauce over shells. Bake, covered, at 350° for 25 minutes. Top with remaining cheese and fried onions. Bake, uncovered, for 5 minutes.
Place Velveeta cheese spread and wiener on flour tortilla; roll up. Microwave on paper towel on High for 45 seconds, or until cheese is melted and wiener is hot. Serve with salsa. Makes 1 serving.
Cut off ends of bread and cut in half. Spread with soup directly out of can. Roll bread up like crescents. Cut bacon in half. Wrap a slice of bacon around each slice of bread. Secure with toothpick. Bake on foil lined cookie sheet at about 425° for 20 to 25 minutes.
Pour melted butter into jelly roll pan. Combine flour, cheese, salt and pepper in plastic bag. Drop in potato slices; shake to coat with flour mixture. Place in a single layer over the butter. Bake at 375° for about 30 minutes. Turn slices; sprinkle with Italian seasoning. Bake 30 minutes more, or until tender.
Line pan with foil. Put onion, halved, and 2 cloves of garlic in pan on each side of roast with 1 inch of water. Pile salt on top.
Bring water to a boil in a large saucepan and cook noodles. While noodles are cooking, melt the butter in a skillet. Add the mushrooms and zucchini. (It may be more convenient to use separate skillets for the mushrooms and zucchini.)
If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in a large bowl; stir until dissolved. Stir in sugar and salt until dissolved. Add eggs, squash, 1/2 cup softened butter and 3 cups flour.
Brown hamburger, onion, garlic, beef bouillon, salt and pepper to taste; drain. Add remaining ingredients; heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Serve over hot cooked spaghetti.
Mix together first nine ingredients and set aside. Mix together vinegar, sugar, salad oil, Italian dressing and pour over dry ingredients and stir. Refrigerate overnight before serving.
Separate 1 egg and beat until frothy. Brush pie shells with white, but do not saturate. Bake pie shells. Brown sausage and drain. Cook broccoli according to package and drain. Combine whipping cream, Velveeta and Cheddar cheese and microwave 3 to 4 minutes. Beat eggs and combine with cheese mixture.
Combine all ingredients in a 1-quart casserole dish. Cover. Microwave 10 to 12 minutes on High or until water is absorbed. Fluff with fork.
Mix eggs, cornmeal, milk, oil, soda, salt and corn. Place half of mixture in skillet or pan that has been sprayed with Pam. Top with ground beef, onions, grated cheese and jalapeno peppers. Put remaining cornbread mixture on top. Bake 50 to 60 minutes at 375°.
Cook spaghetti according directions; drain. Should have approximately 3 cups of spaghetti. Add the Parmesan cheese and eggs. Pat spaghetti mixture into a buttered, 10-inch pie plate to make crust.
Saute onion in 1 tablespoon of butter. Blend in flour. Gradually add milk. Stir constantly until thickened. Add cheese. Stir until melted. Stir in corn and 1/4 cup bread crumbs. Arrange broccoli in an 11 3/4 x 7 1/2-inch dish. Pour cheese sauce over broccoli. Toss remaining crumbs and butter over casserole. Bake at 350° for 30 minutes. Serves 8.
Let cheese set to reach room temperature. Beat cheese until creamy, add remaining ingredients. Roll into small balls. Serve with toothpick.
Saute onion in butter. Add hamburger, salt and pepper, heating through but not browning. Spread half the shredded cabbage in a 2-quart baking dish. Cover with meat mixture. Top with remaining cabbage. Pour undiluted tomato soup over top; stir. Cover and bake 1 hour at 350°. Serves 6.
Saute cabbage, peppers and onion together until transparent. Add oleo and zucchini. Saute until transparent.
In 4-quart pot, add chunked potatoes and onion. Cover with water and cook. Stir all other ingredients together in pot, warming slightly to blend well. Add to potatoes and onions and water. Heat slowly, stirring often. Add milk if it's too thick. Refrigerate leftovers (5 to 7 days).
Bring to a boil sugar, water and pineapple. Remove from heat. Dissolve Jell-O into mixture. Chill until slightly thickened. Add cheese, milk and pecans. Stir well. Chill until set.
Melt butter in a large skillet. Add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set aside. Combine cream cheese and sweetened condensed milk. Beat until smooth. Fold in Cool Whip. Layer 1/4 of the cream cheese mixture in each shell. Drizzle 1/4 topping on each pie. Sprinkle 1/4 of the coconut mixture over each. Repeat layers. Freeze. Remove from freezer about 30 minutes before serving. Additional caramel sauce may be served with the pie. If making individual serving pies, will make approximately 36.
Mix Kool-Aid, jello, sugar and hot water until dissolved. Add the cold water and stir. Pour into ice cube trays and let freeze. Enjoy!
Pour the boiling water over the Jell-O and sugar. When cool, add the pineapple juice. Let stand at least 24 hours in refrigerator. Add the ginger ale before serving.
Beat eggs in large bowl; stir in remaining ingredients except pastry shell. Pour into pastry shell. Bake in 400° oven for 15 minutes; reduce heat to 350° and continue to bake 35 to 45 minutes longer. Filling will be moist in center. Cool. This kitchen-tested recipe makes 6 to 8 servings.