HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place lentils and water in small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes or until the lentils are soft and the liquid is gone. Transfer to a medium bowl. Add vinegar and mash well.
Saute onion and mushrooms in 1 tablespoon margarine or Pam. (Use a wok or large nonstick frying pan.) You may want to add more margarine or Pam throughout this recipe. Add chicken and stir-fry until tender and completely cooked. You can add a little water occasionally to keep chicken and vegetables from drying out or sticking. Sprinkle with 1 to 2 tablespoons soy sauce. Add florets and stir-fry until slightly tender, but still crunchy. Add squash and stir-fry until slightly tender. Add rest of soy sauce and stir-fry. You may want to season with salt and pepper now to taste. Remove from heat. Serve over rice or saffron rice.
Combine all dry ingredients, except yeast. In separate bowl, dissolve yeast in 1/4 cup warm water. Add chicken broth (can use bouillon, pan drippings or water from cooking vegetables). Add liquid to dry ingredients. Knead mixture for about 3 minutes. Dough will be quite stiff. If too stiff, add extra liquid or an egg. Preheat oven to 300°. Roll dough on floured board to 1/2-inch thickness. Immediately cut into shape with cookie cutters. Place on ungreased cookie sheet; brush with a wash of egg and milk. Place in oven. After 75 minutes, turn off oven and cover biscuits overnight in oven to get bone hard.
Make Jell-O. Stir in sherbet until dissolved. Add fruit and let set.
Peel and cut potatoes. Boil until tender, about one hour. Drain and mash. Add butter, sugar, and milk; stir. Add vanilla and eggs; stir. Add pineapple, orange juice and marshmallows. Stir. Add nuts, if desired. Bake about one hour at 350° or until top looks dry. Serves 4-6.
Melt margarine. Add crackers and stir until well mixed and color changes. Mix together eggs, milk, onion and salt. Add crackers and asparagus; mix again. Turn into a greased loaf pan and bake at 350° for 30 minutes, until set. Heat soup with milk; mix in melted cheese, pour over loaf and serve.
Melt margarine in saucepan on low heat. Stir in flour. Add milk. Stir constantly until desired thickness. Add salt and pepper.
Mix flour, oatmeal, brown sugar, cinnamon and butter until crumbly. Press half of mixture into 8 x 8 pan. Cover with rhubarb.
Add some garlic, onion salt, salt and pepper to taste. Mix and bake at 350° about 20 minutes.
Combine sugar, Karo,	milk and peanuts in	a heavy saucepan. Bring to a boil, then simmer on low, low heat for 1 1/2 to 2 hours, uncovered. Stir occasionally. When it forms a soft ball in cold water, set off fire.	Add oleo and vanilla. Beat until creamy and drop by spoonfuls on wax paper.
Mix flour, shortening, butter and salt like pie crust. Add egg yolk mixture and mix. Roll half and put in large jelly roll pan. Top with crushed corn flakes.
Combine patience, love and generosity with understanding; add a dash of laughter and sprinkle with kindness. Add plenty of faith; mix well. Spread over a period of a lifetime. Serve to everyone you meet. Sit back, relax and enjoy a slice or two every day of the year.
Brown 1/2 cup sugar in iron skillet. While this is browning, put all other ingredients in a thick cooker and bring to a boil. Add the browned sugar and let it all cook together for 2 minutes. Remove from heat and beat until ready to put on cake. Good on yellow or spice cake. Very good and easy.
Rub wall of crock-pot (1-quart size) with butter. Place chocolate, marshmallows and milk in crock-pot. Cover and cook, stirring every 30 minutes until melted. Gradually add up to 1/2 cup whipping cream until desired thickness. Serve with pound cake, angel food cake, pretzels or fruit or use as a topping on ice cream.
Cream brown sugar, white sugar, oil, eggs and vanilla. Mix in gradually the following: flour, oatmeal, baking soda, corn flakes, coconut, nuts and salt. Drop by teaspoons on ungreased cookie sheet. Bake in 325° oven for 8 to 10 minutes. Makes 10 dozen.
Prepare pudding, following package directions; let cool. Blend cake mix into cooled pudding; mix well. Pour into greased and floured 13 x 9-inch cake pan. Sprinkle chocolate chips and nuts over top of cake. Cook according to cake mix directions. Cut when cool.
Layer in baking dish the potatoes and cheese. Mix onion, cream of chicken soup and cream of mushroom soup and put a layer of this mixture. Add 1 tablespoon milk. Continue layering until you have your desired amount. Bake at 300° until potatoes are tender.
Preheat oven to 200°. Divide popcorn between 2 ungreased rectangular pans, 13 x 9 x 2-inch. Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda. Pour over popcorn; stir until well coated. Bake 1 hour, stirring every 15 minutes. Makes approximately 15 cups of snack.
Soften cream cheese. Dissolve gelatin in 1/4 cup boiling water. Heat soup and dissolve cream cheese in soup. Add gelatin to soup and cheese and cool. Add mayonnaise, onion, celery and salt. When thickened, add shrimp and turn into mold that has been dipped in cold water.
Combine first seven ingredients and beat 2 minutes. Pour into greased pie pan. Spread peaches over batter. Beat cream cheese with 1/2 cup sugar and 3 tablespoons reserved peach juice. Spread over top of batter; leave about 1/2-inch all the way around. On top, sprinkle 1 tablespoon sugar and cinnamon. Bake at 350° for 30 to 35 minutes.
Melt butter in saucepan. Stir in brown sugar and milk. Bring to a good boil. Take from heat and stir in confectioners sugar until smooth. Stir in vanilla well.
Heat oven to 375°. Mix mustard, Worcestershire sauce, garlic and butter in small bowl. Mix bread crumbs, cheese and parsley in large plastic bag. Brush mustard mixture on chicken, then shake chicken in bag to coat with crumb mixture. Place chicken, skin side up, in ungreased rectangular baking dish. Bake, uncovered, 50 to 60 minutes or until juice is no longer pink when centers of thickest pieces are cut.
Mix all ingredients except cracker crumbs. Pour into a well-buttered baking dish. Sprinkle with crumbs and dot with butter. Bake at 350° for 30 minutes. Can make ahead and refrigerate; allow 20 minutes extra baking time.
Mix soup and sour cream; heat up. Fry corn tortillas. Layer tortillas with warmed mixture, onions, chilies and grated cheeses. Bake at 375° for 25 minutes.
Combine first 9 ingredients; shape into an 8-inch loaf. Place on a lightly greased rack of a broiler pan; top with tomato slices. Bake at 350° for 1 hour and 20 minutes. Let stand 5 minutes. Yield: 6 to 8 servings.
Cut large leaves from a head of cabbage (place in hot water) to blanch leaves. Combine the rest of the following ingredients together. Mix well and form into rolls; wrap with cabbage leaf. Secure with a toothpick. Place rolls in pan and add tomato sauce. Cook in a 350° oven for an hour or until tender.
Combine sugar, milk and margarine in large glass bowl. Cook in microwave over 2 minutes; mix well. Continue cooking 5 minutes. Add caramels. Continue cooking 45 seconds. Beat vigorously until caramels are melted and mixture is smooth. Add nuts; mix well. Pour into lightly greased 8-inch pan. Cool; cut into squares.
Preheat oven to 350°. Mix all ingredients together thoroughly. Place in an oiled 9 x 5 x 3-inch loaf pan and bake for 45 minutes. Lentil loaf is so moist that it needs no gravy or sauce. Makes 4 to 6 servings.
Roll fillets and arrange in microwave-safe dish. Combine melted margarine, lemon juice and peel and pepper. Spoon over fish rolls and sprinkle with paprika. Cover loosely with wax paper. Cook on High for 3 minutes. Let stand 5 minutes and cook 2 minutes longer, if necessary. Or, bake in 450° oven, uncovered, for 5 to 7 minutes.
Beat together milk, egg, salt, pepper and paprika. Dip chicken in this mixture; roll in crushed cornflakes and place in a well-greased casserole dish or pan. Crumble crushed cornflakes on top and dribble a little milk on this. Cover with foil and bake 1 hour at 350°.
Combine all ingredients in large stainless steel or heavy aluminum bowl or pan. Bake at 350° for 3 hours, stirring occasionally. Put in jars and seal.
In food processor or mixer, cream the two cheeses together until smooth. Unroll the crescent rolls. Cut each triangle into 3 equal pieces. Spread small amount of cheese on each small crescent piece. Wrap a Smok-Y-Link in each one. Place on a cookie sheet. Bake at 375° until golden brown, about 10 minutes.
Soak lima beans overnight. Cook until just tender. Place drained pears in buttered 9 x 13-inch dish. Cover with drained lima beans. Sprinkle with onion salt. Pour over enough reserved pear juice to cover. Bake, uncovered, at 325° for 1 hour. Baste every 15 minutes with melted butter. Cover with bacon crumbs before serving.
Spread peanut butter evenly on rice cakes. Drizzle 1 teaspoon chocolate syrup on top of each; sprinkle evenly with raisins and cinnamon. Makes 2. Each serving provides: 1/2 FA, 1/2P, 1/2B, 1/2FR, 15C.
Wash mushrooms and remove stems. Set aside caps and mince stems. Heat oil and saute chopped beef and mushroom stems; add all other ingredients and blend well. Cook for about 5 minutes. Spoon into caps and place on a greased cookie sheet. Bake at 350° for about 20 or 30 minutes. Serve hot.
Heat oven to 400°. Grease a 10-inch pie plate. Layer cottage cheese and Parmesan cheese in plate. Mix beef, oregano, basil, tomato paste and 1/2 cup Mozzarella cheese. Spoon over top. Beat milk, baking mix, eggs, salt and pepper until smooth. Pour into plate. Bake until knife comes out clean, 30 to 35 minutes. Sprinkle with remaining cheese. Cool 5 minutes. Serves 6 to 8.
Scramble (cook) ground beef in oleo. Add a few shakes of Worcestershire sauce. Drain fat. Add remaining ingredients, simmer 20 minutes, stirring occasionally. Serve with biscuits.
Spread about 1 cup spaghetti sauce in 13 x 9 x 2-inch baking pan. Mix cottage cheese with yogurt.
Grease pan and spread pineapple and cherry pie filling and cake mix dry from the box. Top with nuts; dot with margarine. Bake 1 hour at 350° or until done. Serve hot or cold. Cut in squares.
Sprinkle Swiss cheese and shrimp over bottom of pastry shell. Beat eggs with cream, chives, salt, dry mustard and nutmeg. Pour over cheese and shrimp. Sprinkle with Parmesan cheese. Bake at 375° for 30 to 35 minutes. Let stand 20 minutes before serving. Cut in thick slices. May be served warm or chilled.
Combine corn meal, salt, flour, and onion powder. Dredge fish in mixture, coating both sides. Deep fry in hot oil for 3 to 5 minutes, or until brown. Drain.
Mix warm sweet potatoes with sugar, salt and Crisco. Add flour and mix well. Bake at 425° for 15 minutes.
Preheat oven to 325°. Mix all ingredients together. Beat 4 minutes. Pour into 2 floured and greased loaf pans. Bake 45 minutes. Needs no frosting.
Peel and slice onions into 5/8-inch strips. Cook in boiling salted water until half done. This is important. Drain in colander. Butter an 8-inch square casserole. Place 1/3 of the crushed crackers, butter and Parmesan. Repeat layers, using 1/3 each time. Sprinkle the milk over all. Bake at 350° for about 20 to 25 minutes or until onions are done. Makes 4 servings.
Sift dry ingredients together. Beat egg slightly with milk. Add to dry ingredients. Mix well. Add shortening. Bake in preheated oven at 425° for about 20 minutes or until golden brown on top.
Brown ground beef with onion. Drain. Combine rest of ingredients with beef mixture. Simmer 30 minutes. Keep over low heat until ready to serve. Serve with large dip size Fritos.
In a large bowl, cut watermelon in small pieces; add 1/2 cup sugar, 1/2 teaspoon salt, 3 1/2 cups ice and two cups of water. Mix together, stirring until sugar has dissolved. Serve on hot day.
First day: In the morning, wash and cut up cucumbers; place in a large container and cover with boiling water. That afternoon (or 6 or 7 hours later), drain and cover with fresh boiling water. Second day; In the morning, drain and cover with fresh boiling water. That afternoon, drain and add 1/2 c. salt and cover with fresh boiling water.
Melt butter. Add flour to butter. Gradually add milk until smooth. Add crabmeat, salt and pepper. Pour into a 1 1/2-quart casserole dish. Top with breadcrumbs and cheese.
Cook potatoes in jackets until tender; peel and shred. Combine shredded potatoes with sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into buttered 1 1/2-quart baking dish. Sprinkle with remaining cheese and paprika. Bake, uncovered, at 350° for 30 to 40 minutes. Makes 4 to 6 servings.
Bring syrup and sugar to a boil. Add peanut butter, then stir. Add Rice Krispies and stir. Spread in a greased 9 x 13-inch pan. Melt chocolate chips and butterscotch chips together. Spread over cookie mixture while still warm. Cool, then eat.
In a mug, mix sugar and rum. Fill cup to 2/3 full of water. Cook on High until very hot, but not boiling. Add butter, nutmeg and cinnamon stick. Makes 1 serving.
Combine flour, sugar, milk and eggs in bowl; beat until smooth. Heat 1/2-inch oil to 375° in electric skillet. Pour 1/4 cup of batter into funnel. Drizzle into hot oil in spiral pattern, controlling flow with finger. Fry for one minute on each side or until golden brown; drain on paper towel. Sprinkle with confectioners sugar. Yield: 1 dozen.
Boil broccoli and drain. Mix with Cheez Whiz and put in baking dish. Sprinkle cracker crumbs on top. Dot with butter. Bake at 350° for 30 minutes.
Brown steak; spread with remaining ingredients. Bake in lid covered pan at 350° for 2 hours.
Dissolve yeast in 1/2 cup warm water. Pour 2 cups hot water over molasses, sugar, salt and shortening. Mix and cool. Then add yeast and stir. Mix in flour to desired stiffness. Bake at 350° for 25 minutes.
Boil chicken in salted water until tender. Cut into bite-size pieces. Cook broccoli in salted water 5 minutes and drain. Make sauce of soup, mayonnaise, curry powder and lemon juice. In oblong casserole, place layer of broccoli, layer of chicken and pour sauce over contents. Sprinkle shredded cheese over top. Bake at 350° about 45 minutes.
Prepare pudding by directions on box. Then set aside. Mix in 1/2 Cool Whip and condensed milk. Crumble a few vanilla wafers on bottom of large clear glass bowl to cover bottom. Cover crumbs with some pudding mixture. Place a layer of sliced bananas on top of this. Cover this with evenly spaced whole vanilla wafers. Continue alternating layers until all ingredients are used up. Use rest of Cool Whip on top. Refrigerate overnight if possible.
Cook beef and drain off grease. Mix remaining ingredients with beef and cook on low heat for 1 hour.
Brown hamburger and onion; drain. Mix soup, sour cream and chilies. Fill tortillas with hamburger, cheese and 2 tablespoons of sauce. Roll and put in pan. Cover with remainder of sauce. Bake at 350° for 30 minutes. May add jalapenos, tomatoes, olives, etc.
Rinse chicken. Cook in water to cover in saucepan until tender. Remove chicken, reserving 1 1/2 cups broth. Bone chicken and cut into pieces. Place in 9 x 13-inch baking dish. Spread soups over chicken. Pour milk over soups. Combine margarine, stuffing mix and reserved chicken broth in bowl; mix well. Spoon over casserole. Bake at 350° for 30 minutes. Serve with tossed salad. Yield: 8 servings.
Saute in butter, onions, mushrooms and ham. Beat until frothy the eggs and milk, then scramble. Mix together eggs, ham, 1 can mushroom soup and diced cheese. Bake at 225° until bubbly.
Mix as for pie dough (use fork). Use a little more than 1/2 of the dough for bottom of jelly roll pan. Use crushed corn flakes next, sliced apples, 3/4 cup sugar and sprinkle on some cinnamon. Roll out top layer and put on top. Prick with fork. Beat egg white and brush on top. Bake at 375° for one hour. When done, drizzle with a light frosting.
Mix all ingredients together. Bake at 400° for 10 minutes, then bake at 350° for 30 to 35 minutes.
*Can substitute 1 (8 ounce) sour cream dip with peppers and 1 package Mexican corn bread mix.
Cream the oil, eggs, sugar and vanilla. Sift and mix the dry ingredients into the creamed mixture. Stir in the nuts and apples. Pour into a greased and floured pan. The pan can be an oblong cake pan or tube pan. Bake at 350° for 1 1/2 hours.
Combine ingredients. Beat to blend. Store in jar in refrigerator. Serve over mixed fruit.
Rinse chicken and pat dry with paper towels. Mix marinade as follows. Stir hot water into a small bowl with the peanut butter (mixture will stiffen at first). Stir in the rest of the ingredients and mix well. Place chicken in a plastic bag in a shallow bowl. Pour marinade over the chicken and seal the bag, turning it so that all chicken pieces are covered. Chill for 12 to 24 hours. Drain off marinade and discard. Grill chicken over medium hot coals, 35 to 45 minutes until done. Serve with salsa or fresh fruit or any bottled fruit salsa.
Combine sugar, shortening, salt and food coloring, blend thoroughly. Add remaining ingredients; mix well. Roll out small portion of dough at a time; cut with cookie cutters. Place on cookie sheet. Bake at 350° for 10 minutes.
Brown ground beef and onion together in skillet. Drain fat. Return to skillet and add taco seasoning mix, water and 1/2 cup picante sauce. Mix and simmer about 5 minutes. In a 3-quart casserole dish, layer ingredients in this order: half of the hamburger mixture, a layer of Fritos, half of the cheese and half of the picante sauce. Repeat for second layer. Cook in preheated 350° oven for 20 minutes.
Heat oil in a large skillet over medium-high heat. Add bell pepper; saut 4 minutes. Add tomatoes; reduce heat and simmer 10 minutes, stirring occasionally. Add pasta and black pepper, stirring well. Place about 1 1/2 cups pasta mixture into each of 4 bowls; top each. Serving with 1 tablespoon basil and 1 tablespoon Parmesan cheese. Serve with Caesar salad and bread.
Bring first 3 ingredients to a boil, then add sugar, vanilla and chopped pecans. Pour on warm cake.
Mix together sugar, corn syrup and water in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° or until drops of syrup form hard, brittle threads in cold water. Remove from heat; after boiling has stopped, stir in flavoring and coloring. Pour onto a lightly greased cookie sheet. Cool. Break into pieces. Store in airtight containers. Makes in excess of 2 pounds.
Steam broccoli 10 minutes; drain. Place poultry in bottom of greased lasagna pan, then broccoli and rice. Combine soup, milk and cheese. Pour over contents; stir carefully so as not to break the broccoli. Cover with foil. Bake in a 350° oven for 20 minutes or until mixture is hot. Great way to use up leftover turkey.
Melt morsels, one package at a time, until all are soft enough to coat the noodles and peanuts. Mix, then drop by teaspoonful onto waxed paper or greased cookie sheet.
Mix all ingredients except corn bread mix. Add corn bread mix last and mix well. Pour into greased 9 x 13-inch casserole dish. Bake at 400° for 25 minutes. Serve hot.
Mix together in casserole dish. Bake at 350° for 45 minutes.
Simmer hen in water, salted to taste for about 2 to 2 1/2 hours. Cool. Remove meat from bones, reserving liquid for Dressing.
Place nuts in shallow pan and bake in a preheated 325° oven until golden brown, 8 to 10 minutes. Let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract and orange zest. In a bowl combine the flour, baking powder, nutmeg and salt. Add to the creamed mixture, mixing until blended. Cut almonds into halves or thirds and fold in. Divide dough in half. Place on a greased and floured baking sheet and form into two logs about 1/2-inch thick, 1 1/2 inches wide and 12 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 325° oven for 25 minutes or until lightly browned. Transfer to a baking rack and let cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45° angle about 1/2-inch thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes, turning them over once to dry slightly. Let cool on a rack. Makes 3 1/2 dozen.
Saute onion, mushrooms and beef in butter over medium heat. Remove and mix in cooked rice. Add to cabbage leaves and roll up; secure with toothpick. Place in pan and pour tomatoes and their juice over rolls. Sprinkle with salt and sugar. Cover; turn heat on medium until cover is hot. Reduce to low and cook for 20 minutes or until cabbage is done.
Combine all ingredients. Pour into unbaked pie shell. Bake at 400° for 25 to 30 minutes.
Mix Sweet 'N Low, cornstarch and salt together in saucepan. Add orange juice, cranberry juice and raisins. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Pour sauce over sliced ham. Bake at 350° for 30 minutes. Yield: 2 cups or 21 servings of 1 1/2 tablespoons each. Exchanges: 1 1/2 tablespoons = 1/2 fruit. Calories: 1 1/2 tablespoons = 21.
Saute onions and garlic in oil until tender. Add green peppers and saute. Add remaining ingredients except flour and kidney beans. Bring to a boil and simmer 15 minutes. Mix flour in 3 tablespoons water. Add to mixture along with beans.
Let vinegar, salt and water come to a boil. Pour over pickles; seal while still hot. Let set 2 to 3 weeks, turn once a week.
Cook broccoli in boiling, salted water. Drain and arrange in shallow, 1 1/2-quart baking dish. Simmer chicken in small amount of water for 35 minutes or until tender. Drain and arrange on broccoli. Mix soup, mayonnaise, juice and curry power. Pour over chicken and broccoli.
Mix in order given. Form into 1-inch rolls, wrap in waxed paper. Store in refrigerator overnight. Slice into thin slices with a sharp knife. Place on greased baking sheets. Bake in 400° oven for 10 minutes.
Dissolve gelatins in boiling water; stir in frozen raspberries and cranberry-orange relish. Add club soda and lemon juice. Turn into an oiled 6-cup ring mold. Chill overnight. Unmold on lettuce lined serving plate. Serve with sour cream, if desired. Makes 10 servings.
Toast and bake nuts at 375 for 5 to 10 minutes, stirring occasionally. Watch carefully usually take about 8 minutes. Cool.
Mix all ingredients together and drop by spoon in hot grease in skillet. Cook until brown. Turn once to brown other side.
Mix all ingredients. Beat egg whites and fold into mixture. Bake at 325° for 1 hour and 15 minutes in tube pan.
In large saucepan, combine water, lemon pepper and cumin seed. Bring to boil, then add chicken breast halves. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork-tender and juices run clear. Remove chicken from bones; cut into 1-inch pieces or shred. Return chicken to saucepan. Spray medium skillet with cooking spray; heat over medium heat. Add garlic clove, cook and stir one minute. Remove from pan and add to chicken mixture. Add onions to skillet. Cook and stir until tender. Add cooked onions, corn, chilies, ground cumin and 2 to 3 tablespoons lime juice to chicken mixture. Bring to a boil. Add beans and cook until thoroughly heated.
Put pineapple and oranges in large bowl, sprinkle pudding over and stir until mixed. Add the rest of the ingredients, mix until well blended. Refrigerate until ready to serve. One cup equals 3 points on Weight Watchers.
Beat cheese, garlic, pepper and onion. Add beer a little at a time; continue beating until the consistency you want.
Sift soup mix. Combine with other ingredients. Heat until thickened, but do not boil. Garnish with a dollop of plain yogurt and a sprinkling of chives or dill weed. (Reserve the reconstituted vegetables from soup mix for casseroles, salads, etc.) Serves 3 to 4.
Drain tomatoes into pot. Bring 1 cup of the liquid to boil. Remove heat and stir in bulgar. Cover and let stand 30 minutes. In skillet with little bit of oil cook veggies except green pepper, cover skillet. Add green pepper after 10 minutes and cook 10 minutes more. Veggies should not be mushy. Combine everything and cook just until heated.