HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 3 quart glass casserole, blend rice, onion, soup, hot water, green pepper and salt. Arrange chicken with large ends around edges and small in center over rice. Brush each piece with butter. Sprinkle with paprika and garlic powder. Microwave (High) covered, 30 to 35 minutes, rotating 1/4 turn halfway through cooking, rest, covered 10 minutes. Check rice/chicken for doneness. Add a few minutes, more if needed. Serves 4 to 6.
Cream shortening, add peanut butter. Add sugar gradually, then add well beaten egg. Add sifted dry ingredients. Drop on cookie sheet, lightly greased. Flatten with fork that has been dipped in flour; make crisscrosses on top. Bake at 350° for 15 to 20 minutes.
Remove skin from thighs. In medium pan over medium-high heat, brown chicken in patches in oil for 5 minutes, turning once. Remove to plate. Add onions, peppers and pepper flakes to the drippings left in the pan. Cook over medium heat, stirring frequently, 5 minutes. Add tomatoes, olives and salt. Stir mixture to break up tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer 15 minutes until chicken is no longer pink. Remove cover and on high heat, boil until sauce is reduced slightly.
In a saucepan combine 2/3 cup water, shortening, raisins, nutmeg and cinnamon. Boil for 3 minutes. Cool until pan is just warm on the bottom. Combine liquid sweetener and 2 tablespoons water. Add to raisin mixture. Stir in egg and beat well. Add remaining ingredients and mix thoroughly. Drop by spoonfuls onto a lightly greased cookie sheet. Bake in a 350° oven for 8 to 10 minutes or until barely soft to touch. Remove and let cool. Makes 2 dozen. Each cookie is 56 calories.
No need to brown meat. Place meat and vegetables in roasting pan. Mix V-8 juice, salt, pepper, sugar and tapioca together. Pour over meat and vegies. You can use peas, carrots, mushrooms, etc. Bake in oven at 250° for 5 hours (covered). Stir at midway and taste.
Prepare and bake potatoes in preheated 400 oven for 1 hour. While still hot, slice each potato in half lengthwise. Scoop pulp carefully into large mixing bowl, leaving a thin shell. Mash potatoes; add salt, pepper, margarine and milk as needed. Stir in onion, Cheddar and Jack cheeses and spinach. Spoon potato mixture back into the shells. Either bake at 400° for 20 minutes and serve; or until lightly browned; or freeze, wrapped individually in wax paper, then placed in Ziploc freezer bag. Remove as many as needed. Bake as before. Makes 12 servings.
Dissolve Jell-O in 3/4 cup boiling water. Add cold water or juice with ice to make 1 1/4 cups. After Jell-O is syrupy, add pineapple, celery, carrot and raisins. Each 1/2 cup serving equals 25 calories.
Combine all ingredients (clams with juice, do not drain). Bring to boil and simmer for 30 minutes.
Boil together brown sugar, margarine, syrup and salt. Boil 5 minutes, stirring often. Take from heat and add last 3 ingredients. Stir until it foams high. Pour over popcorn and stir to coat corn.
Cut each apple into eight pieces. Unroll crescent roll dough, separate into 8 triangles. Cut each in half lengthwise to make 16 triangle strips. Place an apple piece at wide end of each strip; roll up. Arrange in 9-inch square pan. Drizzle with butter, sprinkle with mixture of sugar and cinnamon. Pour orange juice or water into pan, but not over dumplings. Bake at 400° for 30 to 35 minutes, or until apples are tender. Serve warm, plain or with cream. Yields 4 to 6 servings.
In a large skillet over medium heat, melt shortening. Add pork steak. Sprinkle with paprika. Brown well. Cover and cook for about 20 minutes, stirring occasionally.
Combine cream cheese and 1 package Italian dressing mix. Refrigerate 2 to 3 hours minimum. Slice cucumbers 1/8-inch. To serve, spread cheese mix on bread slice and top with cucumber.
Marinate chicken in teriyaki sauce, garlic clove and lemons overnight. Bake chicken at 350° for 45 minutes, then broil for 5 minutes to brown.
Soften cream cheese and cream until smooth. Add drained chilies and olives; mix well. Spread on flour tortillas and roll tightly. Slice 1 to 1 1/2-inches. Chill and serve.
Mix ingredients and place in well-greased loaf pan. Let rise. Butter top and bake in a 350° oven for 35 minutes.
Cook spaghetti noodles. Brown ground beef; drain. Add onions, pepper and tomatoes; cook until tender and blended well. In large casserole, layer spaghetti and then meat mixture. Mix soup and milk; spread on top of meat mixture. Top with grated cheese. Repeat layers of spaghetti, meat sauce and cheese. Bake at 350° for 25 to 40 minutes. Serve with Mexican cornbread.
Brown meat and drain. Put in roasting pan and cover with all remaining ingredients. Bake slowly at 350° until the meat is very tender (coming off the bone). Check often and do not let these cook dry. You may have to add another 1/2 cup water if needed for sauce.
Brown hamburger. Melt cheese and cheese soup, Accent, garlic salt, cumin, black pepper and Ro-Tel in microwave. When melted, mix hamburger meat together.
Grease a 9-inch baking dish. Combine flour, sugar, baking powder, soda, salt and 1/3 cup cocoa in medium bowl. In a measuring cup, combine milk, butter and vanilla; stir into flour mixture and mix well. Spoon batter into baking dish.
Mix nectarines, blueberries and lemon juice in an ungreased 3-quart baking dish. Spread evenly. Mix oats, sugar, flour and spices. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit. Bake 50 to 60 minutes until lightly browned at 350°.
Cook broccoli for 5 minutes. Drain and spread in bottom of 2 or 3-quart casserole dish. Mix soup, onion, mayonnaise and eggs and pour over broccoli in the casserole dish. Sprinkle cracker crumbs on top. Bake for 20 to 30 minutes at 350°. Casserole may be assembled ahead of time.
Sift together in bowl flour, sugar and baking powder. Add shortening, cherry juice, cherries and milk. Beat vigorously with spoon for 2 minutes by clock (about 100 strokes per minute) or mix with electric mixer on slow to medium speed for 2 minutes.	Add egg whites; beat 2 more minutes. Fold in nuts. Pour batter into prepared pans. Pan size: 2 round layers, 8-inch diameter, and 1 1/4 deep (or 9-inch diameter, 1 1/2-inch deep). Bake at 350° for 30 to 35 minutes. Test with toothpick.
Mix flour, eggs, water and salt into a ball. (May need to mix with hands.) Cut with a knife into small pieces and put into boiling water. Boil for 3 minutes and drain.
Boil the first 5 ingredients until soft ball stage. Add last 2 ingredients and beat until smooth. Pour in buttered pan.
Combine all ingredients. Work together with enough milk to make a stiff dough to roll out thin. Leave to dry on both sides. Cut into strips and drop into boiling meat broth. Cover and cook 15 minutes.
Cream sugar, margarine and Crisco together. Add eggs one at a time. Add flour and milk alternately, beginning and ending with flour. Add salt and vanilla flavoring and blend until smooth. Bake at 325° for 1 hour and 25 minutes.
Melt oleo; blend in sugar. Beat in eggs. Add lemon juice and vanilla. Pour into an unbaked pie shell. Bake at 320° for about 45 minutes.
Spray the 16-inch pizza pan with Pam before placing the crescent rolls on as the crust, remembering to make a ridge all around the edge of the pan. If using a smaller pizza pan, 1 can of crescent rolls may be enough to form the crust. Brown sausage and drain on paper towels. Layer sausage, hash browns and Cheddar cheese. Mix beaten eggs, milk, salt and pepper. Pour over the rest and sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Grease micro-proof 9-inch pie plate. In a micro-proof bowl, microwave 1/2 cup butter or oleo on High for 1 minute. Stir in 1 1/2 cups graham cracker crumbs, 6 tablespoons cocoa and 1/3 cup confectioners sugar until well blended. Press on bottom and up sides of prepared pie plate. Microwave on High for 1 to 1 1/2 minutes, until slightly blistered. Do not overcook. Cool completely. Makes 1 chocolate pie crust.
Season chicken with salt, pepper and paprika. Brown in melted butter in a large skillet over medium heat. Drain chicken on paper towels; set aside. Cook sausage, celery and onions in same skillet over medium-high heat until vegetables are tender, stirring frequently. Add rice, corn and lemon juice; mix well. Pour into buttered shallow baking dish. Arrange chicken on top of rice mixture, pushing slightly into rice mixture. Cover with foil. Bake at 350° for 30 to 40 minutes or until chicken is tender. Makes 6 servings.
Prepare cake according to package. Pour 1/2 batter into greased, floured 9 x 13 pan. Bake 15 min at 350 degrees. Melt caramels with milk and margarine over low heat. Pour over 1/2 baked layer. Top with chips and nuts and remaining batter. Bake 20 - 25 min. at 350 degrees
Boil sugar, margarine and milk for 3 minutes. Mix with remaining ingredients, then spread mixture in a 9-inch buttered pan. Let cool and cut into squares.
Mix ingredients together, adding pineapple last and using only 1 cup of nuts. Form into ball. Roll in remaining nuts. Refrigerate.
Blend all ingredients together. Mix well. Place in a lightly greased baking dish and bake at 375° for 30 to 45 minutes.
In a buttered casserole dish, layer macaroni and cheese, ending with cheese on top. Just before baking, pour milk over and spread bread crumbs. Bake at 350° for 1 hour, uncovered.
Pour 1 to 2 cups of sauce over bottom of large baking dish. Combine rest of ingredients and stuff shells with pastry tube. Pour remaining sauce over shells and top with a little grated Mozzarella. Cover with foil and bake until hot and bubbly at 350°.
Take the love and loyalty and mix with fate, understanding, tenderness and kindness. Add friendship, hope and forgiveness. Sprinkle with laughter and bake with sunshine. Serve daily.
Heat first 4 ingredients, stirring constantly, until all is dissolved. Set aside to cool.
Mix first 4 ingredients and boil 1 minute. Cool for a minute, then add the peanut butter, oats and vanilla. Drop by teaspoon onto waxed paper. Press 1/2 nutmeat on center if preferred.
Place eggs and yolk in top of large double boiler. Add sugar and whisk lightly to mix. Add the butter, rind and juice. Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain. Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325° for 8 to 10 minutes. Pipe or spoon on whipped cream.
Bring water, butter and salt to a boil. Remove from heat. Stir in milk and potatoes. Cool slightly. Beat in eggs, Cheddar cheese and cayenne until well blended. Turn into well-greased 1-quart casserole. Sprinkle top with Parmesan cheese. Bake in preheated 400° oven for 25 to 30 minutes until golden and puffed.
Crush Doritos in bottom of a 13 x 9-inch pan. Brown ground beef; drain. Add soups, water and chilies. Put beef mixture on top of crushed Doritos. Put cheese on top and cook at 350° until lightly browned.
Combine sugar and figs. Cook 20 minutes. Add Jell-O and Sure-Jell. Bring to a boil. Pack in sterilized jars.
Make a stiff dough and work in flour until it is the right consistency to roll. Roll thin and cut. Bake at 300° or 350° until done.
Melt chocolate chips. For filling, melt peanut butter with butter. In small cupcake holder, cover bottom with chocolate. Spoon filing in middle. Cover with chocolate. Refrigerate.
Combine all ingredients in a blender and blend on high for a few seconds until well mixed. Allow dust to settle for several minutes before removing lid from container. Store, tightly covered, in the refrigerator.
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook on High for 20 minutes. Remove cover halfway through cooking time.
Mix the first 5 ingredients well; bring to boil in saucepan. Boil until it thickens; remove from heat. Add the oatmeal, peanut butter and vanilla. Stir well; drop by teaspoon onto waxed paper. Let cool.
Mix all together until creamy and smooth. May add a little extra milk if necessary.	Makes enough of icing for a large sheet cake or enough to decorate a pound cake.
Rub entire outside of French bread with garlic clove. Slice loaf lengthwise down the middle and cover with margarine. Sprinkle with Parmesan cheese and parsley, then sprinkle lightly with paprika. Place slices in a hot oven until crisp.
Mix ground beef, egg, onion, bread crumbs, salt and pepper together. Shape into 3/4-inch meat balls. Place chili sauce, jelly and lemon juice in a saucepan and bring to a boil. Place meat balls in the boiling mixture. Be careful when turning meat balls so they will remain whole.
Poach chicken in broth for 20 minutes. Remove chicken from broth. Cool and cut into cubes. Mix soup and broth in pan over low heat. Add cream at very low heat to prevent curdling. When cream is thoroughly mixed, add sherry, stirring well. Place chicken cubes in buttered casserole. Add mushrooms and cooked spaghetti. Toss with sauce. Sprinkle with cheese. Bake, uncovered, for 30 minutes in a 350° oven or until bubbly.
Grease and flour pan well. Bake very thin, hot (400°) oven until brown. This freezes well. Serve hot or cold.
Fix instant mashed potatoes according to package directions. Add mustard, sour cream and onions. Is good both cold or hot. Sprinkle with paprika, if desired.
Mix together chicken, onion, green pepper, and 1 can of chilies. Fill tortillas with mixture and some cheese. Roll up and place in lightly greased Dutch oven. Mix together enchilada sauce, soup, and sour cream. Pour over tortillas. Top with remainder of grated cheese, olives, and chilies. Cover and bake in 350 degree oven for 45 minutes.
Mix first 6 ingredients. Pour into a waxed paper lined (9 x 13-inch) baking pan. Sprinkle cake mix over this, then melted oleo over cake mix. Bake at 350° for 50 to 60 minutes. Cool and remove inverted from pan. Remove wax paper. (Cake mix will form bottom crust.) Top with cream cheese, powdered sugar and Cool Whip (combine and spread over cooled pie).
Combine dates, 1 1/2 teaspoons baking soda and boiling water. Set aside to cool. Cream shortening, white sugar and eggs; then add date mixture. Stir in sifted flour, 3/4 teaspoon soda and salt. Pour batter in greased pan. Sprinkle topping of brown packed sugar, chocolate chips (regular size) and nuts over batter. Bake at 350° for 40 to 45 minutes in oblong pan.
Melt over hot (not boiling) water, milk and chocolate morsels. Stir until smooth. Add cereal and peanuts. Stir until well blended. Press into foil-lined 8-inch square pan. Chill until firm. Cut into 1-inch squares. Makes 64 (1-inch) candies.
Put rice in bottom of 1 large cake pan and sprinkle seasoning packet over rice. Lay chicken over the rice.
Roll gluten slices in corn meal, vegetable salt and garlic mixture. Brown in vegetable oil in frying pan until golden. Place buttered cutlets in buttered baking pan. Top with tomato soup. Bake at 350° for 30 minutes. Mozzarella cheese can be added for a topping before tomato soup is added to casserole. Like Veal Parmesan; yum!
Measure and sift plain flour 3 times (White Lily is best!). Keep the eggs at room temperature. Mix butter and sugar well. Add eggs one at a time, beating them well. Then add cream, flavoring and flour. Bake in greased and floured tube pan for 1 1/2 hours. Preheat oven at 300°.
Cook together onion with green pepper and pimento in a small amount of oil until tender. Cook noodles in chicken broth. Add all remaining ingredients and simmer 30 minutes (or combine all in long casserole dish and bake in 350° oven for 30 minutes).
Shred cabbage and place 1/2 in a large roasting pan. Add sauerkraut, sliced kielbasa and remaining cabbage. Pour tomato sauce on top. Cover and bake at 350° for 1 hour. Serve with rye bread.
Drain juice from clams and add to vegetables in small saucepan. Add enough water to barely cover vegetables. Simmer, covered, until just tender.
Peel and slice apples. Mix remaining ingredients until smooth. Pour 1/2 batter into ungreased tube pan. Place sliced apples on top of batter. Sprinkle with cinnamon and sugar to taste. Pour remaining batter in tube pan. Sprinkle top with sugar and cinnamon. Bake at 350° for 1 to 1 1/2 hours. (Toothpick test to check if done.)
Combine first 5 ingredients and mix until crumbly. Press half of mixture in greased 9 x 9-inch baking pan. Place rhubarb on top of crust. Combine sugar, cornstarch, water and vanilla in a saucepan and cook until thick and clear. Pour over rhubarb and top with the remaining crumb mixture. Bake at 350° for 1 hour.
Put 1/2 of chops, potatoes and onions in crock-pot. Sprinkle with salt and pepper and 1/2 of the cheese. Repeat with remaining half. Spoon undiluted soup over the top and sprinkle with paprika. Cover and cook on low for 8 to 10 hours or high for 4 hours.
Combine sugar, milk and margarine; mix well. Press around each cherry with stems out. Combine chocolate and wax in a double-boiler. Dip cherry balls in chocolate. Place on wax paper and cool.
Cook chicken breasts and dice. In a large mixing bowl, combine chicken with onion, celery, grapes and stir together with Hellmann's mayonnaise until good and moist. You may also add chopped walnuts or pecans as another option.
Bake pastry shells in 8-inch round cake pans, following the package directions. Melt preserves in 1-quart saucepan over low heat. Spoon into pastry shells. Top with 1/2 the whipped cream and the raspberries. Garnish with remaining whipped cream. Makes 2 servings.
In a large bowl, mix sugar and flour. Add egg, and mix well. Stir in rhubarb. Place in Hot Water Crust. Top with pats of butter and bake in a 350° oven for 1 hour or until done.
Combine milk and beaten eggs in bowl, mixing well. Add lemon juice slowly, blending well. Pour in crust. Beat egg whites until stiff peaks form. Add sugar and vanilla gradually, beating until blended. Spread over filling. Bake at 350° until brown. Chill until serving time.
Stir-fry meat, onion, pepper and celery (use tenderizer on meat if necessary). Add carrots, cabbage, potato and tomatoes. Cook until meat is tender. Add barley and basil. Simmer until barley is tender. Serve hot with salad and a simple dessert.
Tear bread in small pieces and put in 2-quart baking dish sprayed with Pam. Combine rest of ingredients except cinnamon. Pour over bread. Sprinkle with cinnamon. Put dish into a 9 x 13-inch pan filled with 1 1/2 to 2 inches water. Bake at 350° for 30 to 45 minutes (until knife inserted comes out clean).
Combine butter, mustard and sugar in skillet. Stir over low heat until sugar is dissolved.
Mix for 5 minutes and bake 1 hour at 350°. Test cake, you may have to bake a few minutes longer.
Cream eggs, Crisco and sugar together. Add coloring and vanilla to milk and mix alternately with dry ingredients; add creamed mixture. Mix and put into greased tube pan. Bake at 350° for 1 to 1 1/2 hours. Can frost with favorite frosting.
Cook rotini; drain. Rinse in cold water; drain. Combine oil, vinegar, sugar, spices and mustard. Mix well with rotini. Add onion, tomato, cucumber, carrots and pimentos. Toss and mix well. Chill.
Cook the liver in a small amount of water. Fry bacon with garlic and onion. Add chopped hard egg, mushrooms and bay leaves and chicken cube. Blend well. Ready to eat.
Boil cranberries, sugar and water for 10 minutes. Stir in 2 boxes of jello while mixture is hot. To this add nuts, apples and celery. Pour mixture into glass or Tupperware dish and chill until set firm. Before serving, top with sour cream.
Cut beef into 1/8-inch thick strips. Combine soy sauce, garlic and ginger. Add beef; toss and set aside. Heat oil in large pan or wok. Add beef and cook over high heat until browned. Cover and simmer 30 to 40 minutes over low heat. Turn heat up; add vegetables and cook 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Serve over noodles.
Cream sugar and shortening. Add eggs, vanilla, salt and cocoa. Sift flour, baking soda and baking powder. Add sifted ingredients and beer to creamed mixture. Fold in sauerkraut. Bake in greased and floured pan for 35 to 40 minutes at 375°. Frost with cream cheese frosting.
Cream sugar and margarine. Add all other ingredients and pour into a lightly greased 9 x 13-inch dish or pan. Bake in a 350° oven for 30 minutes. Cut into squares.
Mix and press in bottom of a 9 x 12-inch cake pan. Bake at 400° until golden brown. Let cool.
Drain pineapple, pour in ovenproof bowl. Mix flour, sugar, juice and pour over pineapple. Top with cheese; cover with cracker crumbs. Dot with margarine; bake at 350° until bubbly, about 15 to 20 minutes.
Simmer 3 minutes and cool first three ingredients. Add next four ingredients to cooled mixture. Add dry ingredients and mix well. Bake in 350° oven for 35 to 40 minutes.
Preheat oven to 350°. Combine rice and cheese. In a separate bowl combine eggs, parsley, salt and pepper. Add the two mixtures to spinach and pour into an oiled casserole or large pie plate. Mix wheat germ or bread crumbs with butter and spread on top. Bake 35 minutes or until set. Serves 4.
Put into top of double boiler brown sugar, flour and butter. Cook until butter melts. Add milk, water, egg yolks and vanilla. Cook until thick. Pour into baked 9-inch pie shell. Cover with meringue.
Brown beef and onion. Add seasonings and tomato sauce. Cover and simmer for 30 minutes. In Pyrex casserole, alternate layer of noodles, meat mixture and sour cream. Repeat layers and top with cheese. Bake at 350° for 30 minutes. Serves 4 to 6. Can be made ahead of time. Serve with salad and bread. Your meal is complete.
Line pie plate with bottom crust; flute edges. Bake at 400° for 10 minutes.
Sprinkle red pepper over chicken. Brown chicken in olive oil on both sides. Add onion and carrot. Spread tomato paste on chicken. Add wine and broth. Simmer for 15 minutes. Add clove of garlic. Cover and simmer 1 hour. Add mushrooms and cook 10 to 15 minutes. Sprinkle with parsley. Serve over linguini.
Brown lamb and onions. Drain off excess grease. Add beans and enchilada sauce. Mix thoroughly. Pour into sheet cake pan lined with tortillas. Top with tortillas and cover with cheese. Bake at 350° until heated through and cheese is melted, 20 to 30 minutes. Remove from oven and top with lettuce.
Thaw and drain spinach. Mince onion. Mix with the rest of the ingredients. Chill. Serve with a rounded loaf of bread.
Mix together all ingredients and chill 1 1/2 hours. Remove from refrigerator and form into roll. Roll in 1/2 cup chopped nuts (pecans).
Mix first 4 ingredients. Put pineapple juice in measuring cup and add water to make 1 cup; add to the first 4 ingredients. Bring to a good boiling point and boil for 5 minutes. Mix jello mix with 1 cup hot water and 1 cup cold water and add boiling mixture to it. Chill this until firm, then add the pineapple, bananas, marshmallows and nuts. Top with off with 1 cup of whipped cream.
Combine all ingredients; mix well. Store in airtight container. To prepare one serving, add 3 tablespoons of mix to 6 ounces of hot water.
Partially freeze steak and cut in strips 1/8 to 1/4-inch thick. Combine flour and salt. Dredge strips in flour and brown in oil in skillet. Brown 1/3 of strips at a time; pour off drippings. Sprinkle meat with cumin and sugar. Drain tomatoes, reserving liquid. Cut tomatoes into pieces and reserve. Add tomato liquid, lemon juice and garlic to meat and stir. Dissolve bouillon cube in boiling water. Stir green pepper, onion, chiles, parsley and bouillon into meat mixture. Cover tightly and cook slowly 45 minutes, stirring occasionally. Stir in reserve tomatoes. Cook, covered, 15 minutes longer or until meat is tender. Makes 6 to 8 servings.
Cook sugar, cocoa, oleo and milk together for 1 minute. Remove from burner and add oatmeal, peanut butter and vanilla. Drop from teaspoon onto waxed paper and cool.