HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop fresh broccoli and steam until tender; set aside. Cook tortellini according to directions in bag. Set aside. Combine in large frying pan the butter, oleo and garlic cloves. Simmer on low until garlic is tender. Add to broccoli and tortellini. Cook until hot.
Coat large nonstick skillet with cooking spray. Season chicken with salt and pepper. Brown chicken 5 to 8 minutes over medium-high heat; remove to plate and keep warm. Recoat skillet with cooking spray. Reduce heat to medium-low. Cook peppers, mushrooms, onion and garlic until peppers are crisp-tender, 5 to 8 minutes. Whisk together hot pepper sauce, vinegar and sugar. Add to skillet and bring to a boil. Reduce heat to medium-low. Add chicken; cover and simmer, turning occasionally, until chicken is tender, about 30 minutes. Serves 4.
With wire whisk, mix egg, basil, salt, pepper and water. Dip chicken in egg mixture, then in bread crumbs. Grease shallow pan with butter. Place chicken in pan. Dot with butter. Cover with aluminum foil. Bake at 400° for 1 hour.
Cook celery and onion in oil until tender. Mix remaining ingredients. Cook 10 minutes or until zucchini is tender-crisp.
Mix all these ingredients, except fruit. Add 1 cup fruit cocktail. Pour into a 9-inch pan.
Mix all together. Bake in quiche dish at 350° for 30 to 35 minutes until light golden brown on top. Serve with your favorite crackers.
Fill a 9-inch pie plate about 3/4 full with sliced apples. Sprinkle one tablespoon of sugar and one teaspoon of cinnamon over the apples.
Cream butter and sugar. Add vanilla. Add sifted dry ingredients and mix well. Then add nuts. Mix well. Chill several hours. Make small marble sized balls. Bake on ungreased pan for 20 minutes at 350°. Cool. Roll in confectioners sugar.
Sift together dry ingredients. Mix all ingredients together and put into 2 greased loaf pans. Bake at 325° for 1 hour. May be glazed with 1/2 cup lemon juice and 1/2 cup powdered sugar.
In a 12 x 16-inch pan, dump cans of pineapple and cherry pie filling. Spread and mix to cover bottom of pan. Dump box of dry cake mix on top and spread evenly. Put the margarine on top, spacing evenly. Bake 1 hour or until top is brown. Serve hot.
Soak beans overnight. While beans are cooking, add all other ingredients. Cook over medium heat until tender.
Cover bottom of cookie sheet with rolls. Bake at 350° for 7 to 8 minutes. Mix cream cheese, Miracle Whip and Ranch dressing mix. Spread mixture onto rolled out rolls (cooled). Add vegetables, making layers as you go, starting with broccoli and ending with shredded cheese. Chill 1 to 2 hours.
Mix thoroughly shortening, margarine, sugars, vanilla and eggs. Stir in dry ingredients, then chips. Drop by teaspoon 2 inches apart onto cookie sheet. Bake 8 to 10 minutes at 375°. Let cool slightly on cookie sheet before removing.
Melt margarine. Add remaining ingredients; mix well. Put in greased square pan. Bake at 325° for 30 to 40 minutes. Sprinkle with powdered sugar.
In a small saucepan, mix brown sugar, flour and milk over low flame until mixture thickens slightly. Put over cake at serving time.
Make gelatine. Pour into pan and let set. Cut into blocks. Kids especially like this in the summertime. It makes no mess.
Combine cake ingredients and pur into greased 13 x 9-inch pan. Bake at 350° until done.
Brown ground chuck and onions in skillet. Add Chili-O mix and tomatoes. Simmer for 30 minutes. Cook yellow rice as directed. Beginning with rice, layer in a casserole dish. There will be 2 layers each. Mix Cheddar cheese soup and milk. Heat and pour over the top. Bake for 20 minutes at 350°.
Cook spinach in salted water. Drain. Melt cheese and butter together and add to spinach. Put in casserole. Top with Parmesan cheese and pecans. Heat at 350°.
Preheat oven to 350°. Grease and flour 9x13-inch baking pan. In a medium bowl, beat together butter, brown sugar and eggs until light. Add flour, soda, honey and milk all at once. Beat just until smooth. In a medium bowl, toss together figs, raisins, almonds and spices. Fold into the cake batter and pour into prepared pan. Bake until center springs back when gently touched. About 45 to 50 minutes.
*Instead of Kahlua you may substitute a mixture of 1 teaspoon sugar and 4 tablespoons of leftover black coffee.
Mix and sift dry ingredients; add buttermilk and beaten egg; beat for 2 minutes. Bake in a greased pan for 30 minutes at 350°.
Grease and flour 10-inch tube pan. Peel and dice apple. Preheat oven to 350°.
Drain the pineapple just a bit. Mix all ingredients in large bowl. Garnish with maraschino cherries, if desired. Sets up in the refrigerate almost immediately.
Mix in order. Cover top with bread crumbs. Cover top of bread crumbs with 1 stick of butter, sliced.
Combine apples, sugar, and nuts. Let stand an hour, stirring frequently. Mix oil, eggs, and vanilla. Beat in dry ingredients. Stir in apple mixture by hand until well blended. Place in a well-greased (but not floured) bundt pan.
Cook spaghetti noodles according to package directions. Drain and set aside. Beat egg in small bowl with fork. Dip each chicken breast in egg, then coat in bread crumbs. Melt butter in frying pan. Cook chicken breast over medium heat until browned on both sides. May need additional butter. Spray 13 x 9-inch baking dish with vegetable spray. Place drained noodles in dish, top with chicken. Pour Prego sauce over top of chicken. Cover with foil and bake at 400° for 45 minutes. Remove foil; top with Mozzarella cheese slices. Bake 8 to 10 minutes longer until cheese is melted.
Bring pineapple and syrup to a boil. Remove from heat. Stir in gelatin. Cool to lukewarm. Stir in pecans. Fold in whipped topping and buttermilk. Pour in an 8-cup mold. Chill 4 hours or overnight.
In a saucepan bring the water to a boil. Remove from heat and add tea bags. Cover and steep for 5 minutes. Discard bags. Stir in sugar until dissolved. Add cold water and juice concentrate; mix well. Serve over ice. Yield: 2 quarts.
Wash sauerkraut well. Place in a 2-quart pot and add enough water to just cover . Cook slowly 45 minutes to 1 hour, stirring occasionally. Saute onion in oil until soft and light yellow. Sprinkle flour over the onions and brown very lightly. Add some of the liquid from the cooked sauerkraut to onions; season. Add garlic; stir constantly until sauce thickens. Add lima beans or peas to sauerkraut. Then add sauce to sauerkraut and stir to mix well. Simmer about 30 minutes.
Bring to boil 1/4 cup Karo, 1/2 cup sugar and 1/8 cup margarine. Let boil 1 minute. Add Rice Krispies; mix well. Press Rice Krispies in 13 x 9 pan. Place in freezer.
Dip chicken in milk and drain. Combine flour, salt and pepper in paper bag. Place one piece of chicken at a time in bag and shake to coat evenly with flour. Fry chicken in hot oil, about 1 1/2 inches deep, until brown and crisp on both sides, 10 to 12 minutes. Drain on paper towel.
Wash and pat chicken pieces with flour. Cook in hot oil for 15 to 20 minutes; set chicken aside. Add all of the remaining ingredients; cook for 10 minutes. Add chicken; cook for 50 minutes. Enjoy!!
Melt Crisco in 4-quart saucepan. Add steak. Brown on medium high heat. Add onions and carrots. Cook until onions begin to brown. Stir often. Add tomato paste, basil, thyme and garlic powder. Cook 2 or 3 minutes stirring constantly. Add broth and potatoes. Reduce heat to low. Cover and simmer until potatoes are just done but firm. Dissolve cornstarch in water. Add to saucepan. Cook and stir until thickened. Remove from heat. Stir in green peas. Cool to room temperature. Heat oven to 375°. Spoon filling into unbaked pie shell. Moisten pastry edge with water. Roll top crust same as bottom. Trim excess, flute and prick crust with fork to make slits. Bake at 375° for 30 to 35 minutes or until browned. Serve hot.
Heat oven to 350°. Mix crushed pretzels, 3 tablespoons sugar and margarine. Press firmly into bottom of an 8 or 9-inch square pan. Bake for 10 minutes; cool.
Shred cabbage (course) and cook 9 minutes in boiling salt water. Remove cabbage. Drain well. Place in a buttered 1 1/2-quart dish. Melt butter; stir in flour until smooth. Add milk gradually. Continue stirring until it thickens. Pour over cabbage. Sprinkle bread crumbs over the top. Bake at 325° for 15 minutes or crumbs are brown. Serves 6.
Steam cauliflower and broccoli until tender. Melt cheese into a cheese sauce by adding milk and cooking over low heat. Combine cooked rice, broccoli, cauliflower, mushrooms and water chestnuts into large casserole. Add the 2 cans of soup and stir. If the mixture is too thick, add milk to moisten it. Pour cheese sauce over entire dish. Bake covered for about 45 minutes in 375° oven.
Cut all fat from steak. Season on both sides. Place into hot oil and brown on both sides. Cook until well done.
Fry bacon, cut in fairly thick slices, until brown but not crisp. Drain from fat, leaving a little fat in the pan. Pick each bacon strip up with a fork. Dip into batter made of other ingredients; fry in fat until brown.
Boil sugar and 5 cups water; let cool. Boil 2 cups water and tea bags; let cool. Add frozen orange juice, frozen lemonade and brandy. Freeze.
Mix flour, sugar and butter with pastry blender until crumbly; save 1 cup for topping. Add rest of ingredients. Keep reserved crumbs; mix the rest. It will be runny and thin. Pour into greased pans; sprinkle with crumbs. Bake at 350° for 35 minutes or until it tests done with toothpick. The cake will stay in the pan; it sticks. Cut into sections and it can be gotten out nicely.
Melt caramels with 1/3 cup evaporated milk. Combine rest of milk, cake mix and melted margarine; mix. Press 1/2 of mixture into bottom of greased 9 x 12-inch baking pan. Bake at 350° for 6 minutes. Remove. Sprinkle with chocolate pieces. Top with caramel mixture (spreading to edges). Top with teaspoonful of remaining cake mixture. Bake at 350° for 20 minutes. Cool. Refrigerate. Cut into squares.
Peel outer skins of oranges with vegetable peeler to fill one cup easily. Chop into small pieces and put in small pan with enough water to cover. Cook 15 to 20 minutes until tender. Add 1 cup sugar and boil 10 minutes until syrupy. Cream butter with 1/2 cup sugar; add egg and milk. Mix flour, baking powder and salt and add to butter, beating well. Add orange peel syrup. Divide batter between two 8 1/2 x 4 1/2-inch greased bread pans. Bake in 325° oven for 40 to 50 minutes.
Cook broccoli and potatoes (mash potatoes). Stir in rest of ingredients and simmer until done.
Dump pie filling in a 9 x 13-inch pan. Pour pineapple on top. Sprinkle cake mix over the mixture and dot with butter. Add nuts. Bake at 350° for 1 hour. May be served with whip cream.
Heat all ingredients to boiling; reduce heat. Cover and simmer until shrimp are tender and rice is cooked, about 20 to 25 minutes. Garnish with parsley. Makes 8 servings.
Pare apples halfway and core. Place in microwave dish. Place 1 teaspoon butter and 1 package Equal in each core. Dust top with cinnamon. Cover with plastic wrap. Microwave on High approximately 7 minutes. Time will depend on the type of apples used.
Mash beans; add egg, salt and pepper to taste and a small amount of flour to make it stick together. Add a pinch of baking powder to the flour. Make into patties and fry in hot oil. Bits of onion may be added to the beans.
Wash orange, apples and cranberries. Put all ingredients in food chopper (except sugar) on medium. Remove and add the sugar, mixing well. Chill.
Mix yeast in warm water. Add sugar, oil, egg and flour. Mix until well blended. Cover and place in refrigerator and let rise overnight.
Preheat oven to 300°. Wrap each chicken breast with dried beef, then wrap with slice of bacon. Place in 9 x 13-inch baking dish. Mix soups and sour cream. Spread over chicken. Bake 1 1/2 hours.
Heat oven to 425°. Trim zucchini and core the tomatoes. Cut each into equal horizontal slices. Arrange in ovenproof baking dish with the edges slightly overlapping, alternating layers of zucchini and tomatoes. Put green pepper, onions, garlic, marjoram and pepper to taste in mixing bowl. Blend well and scatter over zucchini and tomatoes. Sprinkle with the olive oil and Parmesan cheese. Bake 20 to 25 minutes or until lightly browned.
Rinse beans. In large kettle, combine beans and 3 cups water. Bring to boiling. Reduce heat. Simmer 2 minutes. Let stand 1 hour or cover and let stand overnight. Drain.
Preheat oven to 375°. Brown sausage, onion and bell pepper in skillet. Drain. In bowl, combine eggs, cheese and sausage mixture. Separate dough into 8 biscuits; press in bottom of 9 x 13-inch pan. Pour batter over biscuits. Bake 30 to 35 minutes in preheated oven until quiche is set and crust is golden brown. Serves 8.
Mix soup, sour cream and onion. Add hash browns and cheese and mix well. Cover with Corn Flakes. Melt butter and pour over top. Bake 1 hour at 425°.
Place peaches in blender. Add pineapple and lemon or lime juice; blend until peaches are broken up. Add ice and blend until thick. Add ginger ale and blend. Serve with peach slice. Makes 6 (8 ounce) servings.
Saute onion, celery and fresh mushrooms in butter until slightly soft. Add tuna, mushroom soup and enough milk to make thick and creamy. Boil noodles to desired tenderness. Mix tuna mixture with drained noodles and place in buttered casserole dish. Top with crushed potato chips or sliced cheese. Bake at 350° for 1/2 hour.
Combine sugar plus 1/2 cup water. Bring to a boil; dissolve sugar. Boil rapidly, uncovered, for 5 minutes. Add additional ingredients. Cook until cranberries pop (3 to 4 minutes). Cover and chill.
Saute bacon and onions. Add flour (make a roux). Slowly add bouillon cubes. Add potatoes. Simmer 1 hour. Beat eggs. Add sour cream to eggs. Add 1 cup hot soup mixture to egg mixture. Blend well and return to soup.
Brown sausage in buttered frypan. Add rice, soup and water. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in frozen peas and mushrooms. Pour into casserole dish. Sprinkle with grated cheese. Bake at 350° for 20 minutes.
Wrap each scallop with a strip of ham; thread 6 scallops onto each of 6 (12-inch) skewers. Set aside. Coat a small nonstick skillet with cooking spray. Place over medium heat until hot. Add garlic; saute until browned. Remove from heat and stir in lemon juice, parsley and oregano. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place kabobs on rack and cook 9 minutes, turning and basting frequently with lemon juice mixture. Yield: 6 servings.
Melt margarine. Add marshmallows and dissolve. Stir into popcorn. Add candy and peanuts. Form into balls or place in a well-greased tube pan.
About 15 minutes before serving, bring to boil water and 1/2 teaspoon of table salt in large saucepan. Add vegetables; cover and simmer 5 to 8 minutes until vegetables are tender-crisp. Drain well. Spoon into serving dish. Stir in remaining table salt and butter. Makes 8 servings.
Combine sugar	and butter. Add egg and vanilla. Add dry ingredients. Stir in Rice Krispies, semi-sweet chocolate chips and raisins (optional). Bake at 350° until done.
Combine the first 7 ingredients and blend well. Then combine the oil, vinegar, salt and sugar; bring to a boil, stirring constantly. Pour over cabbage mixture immediately. Cool. Cover and refrigerate.
Cover chicken breasts, celery and onion with water and cook until tender. Remove chicken and dice. Add rice, soups and diced chicken to water; simmer until rice is done. Top with grated Cheddar cheese and crumbled crackers to taste. Bake at 350° until cheese melts and browns on top.
Mix 2 c. flour, butter, and confectioners sugar well. Work with hands, kneading it until it is a good consistency dough. Transfer to a baking dish. Using the palm of your hand, pat down evenly until you have one uniform layer in the bottom of the pan. Bake at 350 degrees for 30 minutes. Remove from oven. Beat eggs well and mix in lemon juice. Add all other ingredients and blend thoroughly. Spread this evenly over the first layer and return to 350 degree oven for another 25 minutes or until the second layer is firm. It must not be runny at all. Remove from oven and cool. Sprinkle top lightly with powdered sugar. Cut into bars. Makes 24 bars.
In a 1-quart casserole dish, stir green onions, butter, parsley flakes, Italian seasoning and salt together. Microwave, covered, on High for 1 1/2 to 2 minutes or until onions are tender. Stir in potatoes. Cook, covered, on High for 5 to 7 minutes. Add Parmesan cheese, tossing to coat. Makes 4 servings.
Combine rice, margarine, garlic, lemon peel, pepper and broth in a 2 to 3-quart saucepan. Bring to a boil. Stir once or twice. Reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley. Makes 6 servings.
Lightly brown meat; add onion and cook until tender. Add other ingredients and mix well. Stir in 3 cups medium egg noodles, cooked and drained. Pour into 3-quart casserole pan. Mix 2 cups bread cubes in 1 stick melted butter. Sprinkle over top of casserole. Bake in oven at 350° for 30 minutes. This recipe will serve 12 people.
Put ingredients in crock-pot in order listed. Do not stir. Cook on low heat for 2 hours. Stir well and drop on wax paper by teaspoonfuls. Let cool. Put in airtight container.
Process in a blender the sugar, eggs and vanilla. Melt the butter and chocolate chips together. Add the nuts. Pour into 8 x 8-inch pan.
Thaw shrimp, if necessary. Peel and devein. Cook in boiling water until pink. Do not overcook. Drain.
Cut each pie crust into 14 circles, using a 2 1/2-inch cutter. Place rounds in greased miniature muffin cups. Trim excess pastry.
Cream butter; add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to cream mixture, alternately with milk, beat well after each addition. Stir in flavorings. Pour batter into well-greased and floured tube pan. Bake at 300° for 1 hour and 40 minutes.
Mix flour and sugar. Mix nuts and dates and mix with flour, sugar and 1/2 teaspoon vanilla. Add the four eggs, that have been beaten for one minute. Fold into the mixture. Butter an 8 x 14-inch pan thoroughly. Bake at 350° for 30 to 35 minutes. Remove from pan and invert on a rack. Put confectioners sugar on all sides of each square. (Cut into squares when cool before sprinkling with sugar.)
Combine ingredients. Mix thoroughly. Bake, covered, at 350° for 30 minutes. Add another cup grated Swiss cheese on top and bake, uncovered, for another 5 to 10 minutes.
Preheat oven to 350°. In a 9 x 13-inch dish, melt butter in oven; remove. In a large bowl, beat eggs; add flour, milk and seasonings. Mix well and add cheese, spinach and onion. Pour into baking dish and bake 35 minutes. Cool for 45 minutes, cut into bite-size pieces
Cook and drain noodles. Brown hamburger, garlic, green pepper and onion in margarine; drain. Add tomato sauce, salt, pepper and sugar. Make a mixture of cottage cheese, sour cream and cream cheese. In 9 x 12-inch pan, layer noodles, cheese, cheese mixture and hamburger sauce. Repeat and top with Cheddar cheese. Bake 30 minutes at 350°. Can freeze.
Cream the butter and sugar. Add eggs. Beat well. Sift dry ingredients and add to mixture. Add milk and lemon rind. Bake at 350° for 50 minutes in bread loaf pan. Prepare juice from 1 lemon with 1/4 cup sugar. Allow to dissolve. Pour over hot bread and let it soak in.
Mix together and place in baking dish. Top with corn flakes or bread crumbs. Bake 30 minutes at 350°.
Saute peppers, onions and mushrooms in butter and olive oil. Add cumin, salt and pepper to taste. Combine mustard, mayonnaise and horseradish and spread on toasted bread. Place bread on 4 Corning snack dishes and spread with pepper mixture. Add beef or ham, then tomato slice. Top with grated cheese. Place under broiler until bubbly and brown. Serves 4.
Blend flour in oil in Dutch oven or large pot (preferably cast-iron). Cook, stirring constantly, until flour turns a deep brown. Add onions, celery, green pepper and garlic. Cook until tender. Stir in broth, tomatoes, tomato paste and seasonings. Cover and simmer about 30 minutes. Cook okra just until it begins to brown. Add chicken, shrimp and okra. Cover and cook for another 30 minutes. Adjust seasonings to taste. Stir in file before serving. Do not boil once file is added.
Mix egg and confectioners sugar together. Add marshmallows. Melt in double boiler or in microwave the morsels and margarine. Combine with above mixture. Put into 9 x 13-inch pan, buttered and sprinkled with coconut. Put coconut on top.
Beat eggs, pumpkin, oil and water together. Then add remaining ingredients. Pour batter into 2 floured loaf pans approximately 9 x 5 x 2 1/2-inch. Bake at 350° for 45 minutes to 1 hour, or until toothpick comes clean. Cool.
Combine in a large glass bowl. Cook 4 minutes, then stir well. Cook additional 3 to 4 minutes. Add vanilla and butter, cook 1 to 2 minutes. Remove from heat. Add baking soda. Stir gently and pour on a buttered cookie sheet. Cool and break. This mixture is extremely hot so be careful.
Mix all ingredients, except beaten egg whites. When mixed, fold in egg whites. Pour into buttered 8-inch pie plate. Bake 30 minutes at 350°. Serves 6.
Preheat oven to 400°. Arrange apples and yams in 9 x 13-inch baking dish in alternating layers. In a saucepan, bring syrup and cider to a boil; remove from heat and pour over yams and apples. Sprinkle with salt and pepper. Cover baking dish with foil; bake one hour. Uncover; bake until yams are soft and syrup is thick, about 15 or 20 minutes more.
Heat oven to 350°. Grease and lightly flour a 13 x 9 x 2-inch baking pan. Combine dates and boiling water; cool to room temperature. Stir together the flour, baking soda and 1/4 teaspoon salt. In a large mixer bowl, beat shortening about 30 seconds. Add sugar and vanilla and beat until fluffy. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and cooled undrained date mixture alternately to beaten mixture, beating after each addition. Stir in nuts. Spread in pan. Bake in a 350° oven for 30 to 35 minutes. If desired, serve each piece with a dollop of whipped cream. Serves 12.
Boil chicken, skin and take off bone. Save liquid and set chicken aside. Add to the liquid, the onion, celery, salt, pepper, corn, limas, tomatoes, potatoes, catsup and vinegar. Cook for 2 hours.
Mix ingredients together and pour into a 1-quart casserole dish. Sprinkle topping over pineapple and bake, uncovered, at 350° for 25 to 30 minutes.
Just mix in a 13 x 9-inch dish and put chicken on top. Bake at 350° for about 1 hour.
Mix milk, egg and oleo. Combine dry ingredients and add to mixture. Stir until moistened. Yield: 8.
Pour boiling water over dates and let set. Cream together butter, eggs and sugar. Add date mixture and flour and nut meats. Bake in 2 loaf pans in moderate oven for about 45 minutes or until it falls away from the pan.
Mix first 4 ingredients in a large bowl. Beat well. Sift and then add rest of ingredients to pumpkin mixture. Spoon batter into 15 x 10 x 1 inch pan. Bake 350° for 20 to 25 minutes.
Unroll dough into rectangles. Press onto bottom and sides of 15 x 10 x 1-inch jelly roll pan to form crust. Bake at 375° for 10 minutes. Combine remaining ingredients; mix well. Spread over crust. Bake at 375° for 15 minutes or until cheese is melted. Let stand 5 minutes. Garnish with thin red pepper slices.
Combine crumbs and butter. Sprinkle 3/4 of the crumbs in 9 x 9 x 2-inch baking pan. Stir together egg yolk, lemon peel and juice. Add sugar and salt; mix well.
Beat eggs until light, add brown sugar and continue beating until light with rotary beater or mixer. Add vanilla and melted butter. Mix thoroughly. Sift together the dry ingredients and add alternately with sour milk. Add chopped nuts with the last addition of flour. Pour into 2 9 X 5 inch loaf pans, greased lightly and floured. Bake for 45 minutes at 350.
Cut chicken up. Grease pan. Mix chicken and 2 cans of soup together and spread in pan. Mix milk, flour and melted butter together and pour over chicken and soup mixture. Do not stir. Bake at 350° for about 45 minutes or until brown.