HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken breast, then cut into strips. In pan put oil and an onion. Put chicken in and add Worcestershire sauce, salt and pepper. Cook until onions are done. Take lid off and turn on high until water is cooked out. Stuff meat into pita pockets.
In a large bowl, combine all ingredients except the bell peppers. Wash the peppers well, cut off the tops and clean out the inside. Rinse well. In a 3-quart boiler, bring 2 quarts of water to a boil. Drop the bell peppers into the water for 10 minutes. Remove the peppers and place them on a 3-inch deep baking dish. Spoon the meat mixture into the peppers. Cover with foil. Bake at 350 degrees for 1 1/2 hours.
Cream together well the first 5 ingredients. Sift together, then add, the flour, baking soda and baking powder. Get ready for middle of cake batter. Mix the brown sugar and cinnamon together. Pour half of the batter in well-greased and floured pan, then add cherries, brown sugar, cinnamon and sugar in middle. Add the other half of batter. Top with cinnamon and sugar. Bake 1 hour at 350°.
Preheat oven to 350°. Lightly grease and flour 9x9x2-inch loaf pan. Soak raisins in sherry. Toast bread, spread with butter and cut into triangles. Layer bread buttered side up in baking dish. Sprinkle with cinnamon and raisins. In a separate bowl, pour milk and sugar into eggs, beating rapidly. Stir in remaining sherry and vanilla. Pour over bread. Bake about 40 minutes or until knife comes out clean when inserted into center. Serve warm or cold with cream or half-and half.
Boil raisins and water 5 minutes. Cool. Add soda, blend shortening with salt, spices and sugar until fluffy. Add eggs, vanilla and cooled raisins. Add sifted dry ingredients and nuts. Bake at 400° for 12 to 15 minutes.
Cook noodles in boiling salt water until tender; drain. Combine noodles, drained tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat thoroughly. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 1 1/2-quart casserole dish. Top with almonds. Bake in hot oven (425°) about 20 minutes. Makes 6 servings. You may skip some of the ingredients if you wish. I add some green peas.
Boil and debone chicken. Add chopped bell pepper, scallions, black olives and cooked Rice-A-Roni. Cool and refrigerate. Add reserved artichoke oil and mayonnaise 30 minutes before serving.
Cook macaroni as directed. Stir in mayonnaise or salad dressing. Blend with sour cream and seasonings. Gently stir in sweet peas and remaining ingredients.
Cook rutabaga and carrots in a small amount of boiling salted water until tender. Drain. Mash a little. Add butter and seasonings.
Put ham, sausages, onions and green pepper in a 3-quart saucepan. Cover and cook over medium heat until vegetables are soft (meat will provide enough fat for cooking). Add rice, paprika, salt, parsley and thyme. Stir and cook for 5 minutes. Add the boiling water. Increase heat, bring to a boil and let boil for 5 minutes. Stir; then cover tightly. Reduce heat and cook until rice is tender, about 35 minutes. Serves about 5.
Blend buttermilk, sugar and melted oleo. Add eggs and mix well. Stir in vanilla and cinnamon. Blend thoroughly and pour into unbaked crust. Bake at 350° for 45 minutes.
Sift the first 5 ingredients; add remaining ingredients. Grease and flour a 9 x 13-inch pan. Pour into pan and bake at 375° for 35 minutes. Frost, if desired.
Cut thin slivers of peel from one orange with a vegetable parer or sharp knife, being careful not to cut into white membrane. Cover peel with boiling water; let stand 5 minutes. Drain.
Put all ingredients into blender. Fill remainder of blender with ice cubes. Blend until ice is crushed and drink is frothy. Enjoy!
Sift dry ingredients together. Add all remaining ingredients except nuts and marshmallows. Mix. Dough will be very stiff and dry. Chill dough, then roll into 1-inch balls and place each ball on top of a cluster of finely chopped nuts on greased cookie sheet. Bake 8 minutes in a 350° oven. Remove. Place 1/2 of large marshmallow, cut side down on each cookie and return to oven for 2 minutes. Cool cookies, then frost.
Brown beef with scallions in a large skillet, breaking beef into small pieces. Stir in tomato sauce, water, olives and chili powder. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Stir with a fork. Serve with tortilla chips. Makes 4 servings.
Cook, bone and cut chicken into small pieces. Chop onion and cook with green chilies in 1/2 stick oleo until onion is clear. Add soup and milk and cook until bubbly. Butter all sides of a 9 x 13-inch pan and layer the bottom with corn chips. Add the chicken pieces. Layer with half of grated cheese and pour soup mixture over all. Spread another layer of corn chips and remainder of grated cheese. Bake at 350° for 1 hour. Serves better if allowed to set 15 minutes before serving. Can be prepared ahead and frozen.
Mix well. Bake at 350° for approximately 1 hour. Spoon sauce over hot cake.
Combine all ingredients and mix with spoon. Pour into a greased and floured 9 x 12-inch pan. Bake at 350° for 45 to 50 minutes.
Cook chicken until tender; bone and skin. Set aside. Grate onion. Add cornbread, toasted bread, margarine, poultry seasoning and cream of chicken soup. Pour chicken broth over this and add all of chicken but breast. Mix well and add eggs. Mix again. Put dressing in buttered pan. Divide chicken breast and place on top of dressing. Bake slow at about 300° until brown and done in center. Makes about 20 servings.
Heat oven to 375°. Arrange layer of potatoes in greased 2-quart casserole dish. Cover with some of the onions. Sprinkle with some salt, pepper and flour. Dot with some of butter. Repeat layers until all are used up, ending with butter. Pour milk over all and sprinkle with paprika. Bake covered for 45 minutes. Uncover and bake for 15 minutes more or until tender. Makes 4 servings.
Mix all ingredients together and place in greased casserole dish. Save some cheese to sprinkle on top of casserole. Sprinkle with bread crumbs (optional). Bake at 350° for 45 minutes until bubbly or microwave 15 minutes on High.
Combine sugar with Bisquick. Wet chicken, then dip into Bisquick mix. Brown in hot grease; add salt and pepper, onion, garlic, wine or sherry and a little water, salt again. Cover and steam until well done.
Pout 2 1/2 cups boiling water over dry salad dressing mix. Add chicken soup. Lay hens over top. Cover and bake 1 hour at 350°. Uncover and bake 30 minutes longer.
Mix flour, salt, 1/2 cup sugar, egg yolks and milk. Cook on very low fire or in top of double boiler until thickened, stirring constantly. Add vanilla extract. (Microwave works very well. Cook until boiling, stirring often.)
In a bowl combine the flour, baking powder, baking soda, sugar and salt. In another bowl beat egg, milk and oil. Stir into dry ingredients, justs until moistened. Drop by 1/4 c. onto a lightly greased hot pan. Turn when bubbles form on top of pancakes, turn and cook on other side till brown.
Thaw hash brown potatoes. Mix all ingredients together. Mix in the thawed potatoes and place in a 9 x 13-inch casserole. Top with the cornflakes mixed with oleo. Bake 45 minutes at 350°. Serves 8 to 10.
Bring sugar, cocoa, margarine and milk to a boil 1 minute. Add remaining ingredients. Nuts may be added for variety. Drop by spoonfuls on wax paper. Makes about 40 cookies that taste like fudge when cool.
Beat oleo, sugar, egg, sour cream and vanilla. Stir in chocolate chips and dry ingredients. Bake at 350° for 10 to 12 minutes.
Combine ground beef, minced onion, egg, milk, bread crumbs, salt and pepper and shape into meatballs and brown in skillet. Remove excess fat. Combine the following ingredients: tomato sauce, brown sugar, vinegar and seasoned salt. Pour over meatballs. Simmer over low heat 10 to 15 minutes, turning frequently to glaze all meatballs.
Preheat oven to 325°. Brown chops in small amount of oil. Place in 9 x 13-inch baking dish. (Do not salt.) Combine remaining ingredients except sesame seed. Pour over chops. Sprinkle with sesame seed. Cover and bake 1 hour or until chops are tender.
Lightly brown sausage; add water. Combine other ingredients and add to sausage. Mix. Put into a butter greased casserole. Dot with 2 tablespoons butter and bake in a 375° oven for 30 minutes.
In a 3-quart oblong baking dish, combine soup, milk, thyme and pepper. Stir in vegies and chicken. Bake at 400° for 15 minutes, or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake for 15 minutes, or until biscuits are golden brown. Makes 5 servings.
Combine first six ingredients in a bowl. Stir thoroughly to blend. cover and refrigerate at least one hour.
Melt together marshmallows and butter. Add oil, honey, and peanut butter. Add remaining ingredients and mix. Spread in 11 x 15 in. pan. Cut in bars. For best storage, keep in refrigerator.
Place spareribs in roaster. Bake at 325° for 45 minutes. Drain. Make sauce with remaining ingredients and brush on ribs. Return to oven; reduce heat to 300° and bake for another hour or until tender. Baste several times while cooking.
Sprinkle flounder with garlic salt and pepper. Place in baking dish. Add oregano and wine vinegar to tomato juice. Pour over fish. Broil about 3-inches from heat for 10 minutes or until fish flakes. Serves 2.
Mix flour, salt, baking soda and baking powder; set aside. Mix shortening and peanut butter. Add both kinds of sugar. Mix well. Add eggs and beat well. Stir in flour mixture. Drop dough from teaspoon onto cookie sheet, flattening dough with a fork. Bake at 375° for 10 to 15 minutes or until lightly browned. Yields 4 to 5 dozen cookies.
Beat shortening and sugar at medium speed until creamed; add eggs and vanilla, beating well. Combine flour and other ingredients (if you are not using self-rising flour) to shortening mixture, mixing well. Stir in oats and cereal by hand (not mixer). Shape into 1-inch balls and place 2 inches apart on cookie sheet. Flatten with fork. Bake at 350° for 15 or 20 minutes.
Beat cream cheese until light and fluffy. Add milk; blend thoroughly. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Crush Doritos chips in bottom of 9 x 13-inch dish. Add hamburger, beans and taco sauce. Layer with lettuce, tomato bits, pepper and cheese. Heat at 350° until cheese melts, about 15 to 20 minutes.
Break eggs into a large bowl; beat until foamy. Beat in honey, molasses combination or brown sugar; add vanilla and salt. Stir in grated coconut, nuts or wheat germ. Add whole wheat flour and stir until mixed well. Grease a 9-inch square pan. Pour in batter. Bake at 350° for 30 minutes.
In a large mixing bowl, combine chicken, fruit and celery; mix well. Cover and chill. Just before serving, combine chicken mixture, dressing and nuts. Serve in hollowed out pineapple shell.
Mix graham crackers and margarine and press into pie pan. Slice banana over crust. Sprinkle pineapple over banana. Mix pudding with milk and pour over fruit. Top with Cool Whip. Serves 4. Each serving counts as 1 bread, 1 milk, 1 fruit, 1 fat; 50 optional calories if Cool Whip is used.
Beat all ingredients together until smooth. Grease heated griddle. To test griddle, sprinkle with few drops of water. If water skittles around, heat is right. Pour batter onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles, but before bubbles break. Bake other side until golden brown.
Thaw salmon if frozen. Rinse fish, pat dry, place in plastic bag set in a shallow baking dish. In a small bowl, stir together bourbon, brown sugar, honey, soy sauce, ginger and pepper. Pour over fish in bag. Close bag. Marinate fish in refrigerator one hour, turning occasionally. Drain fish, reserving marinade. Coat rack with oil or spray. Place fish on rack of uncovered grill directly over medium heat. Grill 8 to 12 minutes or until fish begins to flake easily with fork, turning once. Brush once with reserved marinade half-way through grilling time. Discard remaining marinade. Serves: 2.
Shred lettuce and chop tomatoes; make layers. Top layer is shredded cheese.
Mix together all ingredients. Spread in a 9 inch baking dish. Bake at 350 degrees for 20-30 minutes. Serve with crackers. Rye bagel chip crackers are great with this.
Peel and boil potatoes in stock until almost tender. Have 1 3/4 quarts half and half warm as your clams. Add warm half and half to potatoes and stock. Do not let boil.
Mix and cover casserole. Bake in a 400° oven for 35 to 45 minutes.
Slice potatoes and cook, covered, about 15 minutes or until tender. (Add beans last 5 minutes.) Drain.
Put butter and chocolate in a glass mixing bowl. Place in microwave oven and cook on High 30 to 45 seconds or until melted. Add sugar to melted butter and chocolate.	Beat well. Add	eggs; beat well.	Stir in flour and vanilla. Beat well. Add pecans. Pour into a 9-inch ungreased pie plate. Cook in microwave on High 6 minutes, rotating often.	Top with vanilla ice cream if desired.
Mix and pour into pan and cook 30 minutes at 250°. Cool and pour in can blueberry pie filling. Top with Cool Whip.
Blend sugar and cornstarch; mix with water and cook until thickened. Mix in strawberry Jell-O and let cool. Slice strawberries and place in prebaked pastry shell. Then pour cooled mixture over the strawberries. Chill well before serving.
Dissolve jello in boiling water. Add cold water, vinegar, salt, pepper, mayonnaise and cottage cheese. Beat well together and let thicken in refrigerator enough to beat light and fluffy, then add celery, onion, pimiento, eggs and lettuce. Mix well all together. Pour in dish and keep in refrigerator until ready to use.
Mix 2 cups of boiling water with package of Jell-O. Add pineapple, pie filling and nuts. Chill in the refrigerator. Top with a mixture of cream cheese, sour cream and sugar. Chill.
Cream together shortening, sugar and butter. Add eggs, one at a time, beat after adding each one. Sift flour with baking powder. Add alternately with milk and sour cream to egg mixture. Bake at 325° for 1 hour 30 minutes.
Preheat oven to 300°. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan. In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour in prepared pan. Bake 50 to 55 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with fruit.
Leave cream cheese out to soften. Chop all of the ham real fine. Reserve enough to roll ham ball in, and set aside. Now take the soften cream cheese, and put in a bowl, and grate onion on top. Then add the chopped pimento. Mix ham with cheese mixture. Pour worcestershire sauce in, and mix real good with your hands. Roll into ball with wet hands. Then place the ball on plate with reserved ham, and cover the ball real good on top and sides with reserved ham. Place on tray and cover with plastic wrap, until ready to serve. You can make early. Serve with veg. crackers or wheat or even Ritz crackers.
Cook on top of stove until it thickens. Use medium heat and stir while cooking. Pour into baked pie shell.
Put in baking dish and bake at 350° for about an hour. Stir occasionally. This recipe will serve 6 people.
Thaw bread dough overnight in refrigerator. Allow to rise at room temperature for 1 hour. Melt margarine and add remaining ingredients; set aside. Knead both loaves of bread into 1 ball. Roll ball into a 12-inch square, cut into 25 squares. Dip each square of dough into herb mixture and place in greased Bundt pan, overlapping each square slightly. Let rise in warm place until doubled in size. Bake at 350° for 30 to 40 minutes or until fully baked. Best served warm.
In pot, cook pineapple syrup, sugar and butter until sugar is dissolved. Pour syrup in 11 x 13-inch pan. Arrange pineapple slices with cherries in center. Pour cake mixture over syrup and pineapple slices. Bake at 350° for 30 to 35 minutes. Cool 15 minutes, then turn onto platter.
Roast beef until rare. Cut into slices or chunks. Add rest of ingredients and simmer all day. Serve on sliced French bread.
Drain syrup from peaches. Add brown sugar, vinegar and spices. Boil mixture 5 minutes. Add peach halves and simmer 5 minutes longer. Let stand overnight in refrigerator. Yields 7 to 8 servings.
Break crackers coarsely into pastry lined pan. Boil water, sugar and cream of tartar for 15 minutes (gently). Add lemon juice and rind; cool. Pour syrup over crackers; dot generously with butter and sprinkle with cinnamon. Put on pastry top and slit top. Bake at 425° for 30 to 35 minutes.
Scrape 2 packages carrots. Slice 1/2-inch thick and cook until tender in salted water. Melt butter and cheese. Pour over carrots. Bake in a casserole dish 30 minutes at 350°, about 10 minutes before taking out of oven. Cover with bread crumbs and let brown.
Cut washed and trimmed zucchini into 1/2-inch slices. Saute onion and pepper in oil until tender. Reduce heat, add zucchini and cook until tender-crisp, stirring often. Stir in salt, pepper and sugar. Mix well.
Mix together the jello and water in a 9-inch square pan. Let set until partially thickened. Mix in prepared Dream Whip, cream cheese, maraschino cherries, drained pineapple and nuts. Refrigerate.
Combine all ingredients in order given and mix well. Drop from tablespoon onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes.
In a pie plate, combine butter and lemon juice; set aside. In another pie plate, combine bread crumbs, lemon pepper, seasoned salt and dill weed. Wash fillets; pat dry with paper towels. Dip each fillet in butter mixture, then in bread crumb mixture. Place in an ungreased 12 x 8 x 2-inch baking dish. Pour remaining butter mixture over fillets; sprinkle lightly with paprika. Bake, uncovered, in a 350° oven for 25 to 30 minutes or until fish begins to flake when tested with a fork.
Preheat oven to 350°. Open rolls and place 4 rectangles on ungreased jelly roll pan. Bake 15 to 20 minutes until browned. Cool. Beat cream cheese, sour cream and seasonings until smooth. Spread evenly over cooled crust; cover. Refrigerate 2 hours. Before serving, top with vegetables cut into squares.
Mix first 4 ingredients. Stir in marshmallows. Fold in whip cream. Cover and let set in fridge overnight.
First Layer: Place cookie crumbs in a 9 x 13-inch serving dish. Pour melted margarine over crumbs. Refrigerate.
Mix jello (dry) with cottage cheese. Drain juice off pineapple and oranges. Mix all ingredients together. Refrigerate for 1 hour and it's ready to eat.
Mix ingredients well. Add flour until dough is stiff enough to roll out on floured sheet. Roll out thin (1/8-inch or less); cut into strips (1/4 to 3/8-inch wide). Let dry one hour. Drop into boiling broth and cook for 10 to 15 minutes. Makes 4 large servings.
Combine soups with browned meat. Simmer 15 to 30 minutes. Serve over rice or noodles.
Mix crumbs, Parmesan cheese, salt, paprika and pepper. Dip chops in egg, then in crumbs. Brown in oil. Place slice of Mozzarella cheese in each. Mix tomato sauce, garlic, wine, oregano and Sweet 'N Low. Pour over chops. Simmer 50 minutes. Serve with linguini. Makes 4 servings.
Bake apples at 350° until crispy on outside. Test with knife, inside will be soft. Melt carmels in saucepan. Remove apples from oven. Place on plate. Pour melted carmels over apples. Sprinkle with cinnamon and sugar. Let cool eat right away or refrigerate for later. Add popsicle stick for easy eating!
Melt butter in 9 x 13-inch pan. Combine other ingredients and pour over melted butter. Bake at 400° for 35 to 40 minutes.
Combine all. Mix well. Pour into buttered 1-quart baking dish. Bake at 350° for 20 to 25 minutes. Serve with crackers.
Combine browned meat, tomato sauce and seasoning mix; simmer 5 minutes. Press crescent rolls on bottom and sides of pizza pan, pressing edges together to form seal. Prick with fork. Bake at 375° for 10 to 12 minutes, until brown. Fill with meat mixture; cover with Velveeta cubes. Bake until cheese melts. Top with remaining ingredients. Serve with sour cream if desired.
Grease a glass baking dish (8 1/2 x 11-inch). Mix together the eggs and milk. Layer white or wheat bread on bottom of baking dish (cut off crusts). Layer vegetables (onion, green pepper and mushrooms), then cheese, then meat. Pour mixture of eggs and milk over layer. Top with extra cheese. Cover with foil; refrigerate overnight. Bake at 350° for 1 hour. Take out; let stand 10 minutes before cutting.
In a deep saucepan, heat butter and oil to medium. Add onions and celery and stir. Cook 5 minutes. Dust on flour and mix well. Add broth, 2 cans of water and broccoli. Stir and bring to boil. Reduce heat to low, cover and cook 15 minutes.
Combine chocolate chips, butterscotch chips and peanut butter in microwave dish. Microwave on High for 3 to 3 1/2 minutes, or until softened, stirring once. Stir until smooth. Line a 13 x 9-inch pan with waxed paper. Spoon 1/2 of chocolate mixture into pan; spread evenly. Refrigerate until set, about 1 hour, or freeze 15 minutes.
Mix all ingredients together and pour into baked pie shells. If limeade is used, put in green food coloring.
Heat milk to lukewarm. Add shortening. Mix yeast and sugar in a cup and pour in a little warm milk to dissolve. Add to the other liquid mixture and add dry ingredients. Knead, using more flour if necessary. Roll out dough as if for biscuits, cut and put in pans. Let rise for 45 minutes and bake at 400°.
Whip cream cheese and add sugar slowly. Blend in Cool Whip. Spread evenly in pie shell. Top with pie filling and refrigerate.
Pour pineapple with juice into a buttered 11 x 9 x 2-inch baking dish. Combine flour and sugar. Sprinkle over pineapple. Cover with layer of cracker crumbs and cheese. Pour melted oleo over mixture. Bake at 350° for 45 minutes. Yields 6 to 8 servings.
Mix all ingredients together. Before baking, brush or pour on chicken, pork spareribs or beef ribs. "One recipe will be enough for 2 pounds of meat. Delicious!"
Mix all ingredients well and bake in oven at 350° for 45 minutes. Makes 1 pie.
Peel carrots and cut in 1/2-inch diagonal slices. Cook carrots in small	amount	of water until almost done. Heat juice and	water,	reserving 1/4 cup. Mix salt, cornstarch, sugar and	lemon juice in the 1/4 cup reserved liquid. Cook until thick and clear. Add pineapple and pour over carrots. Let simmer until ready to serve.
Combine all ingredients in glass dish; I use a quiche dish. Bake at 350° for 30 minutes or until brown on top. Serve hot with Triscuits.
Soak red beans in about 6 cups of cold water overnight. In a large pot, saute ham in salad oil until lightly browned. Add chopped onions. Saute until transparent, but not brown, stirring constantly. Add red beans and more water to cover. Cook over low heat 2 to 3 hours. Stir occasionally to prevent from sticking, also add more water if necessary. When beans are done, mix flour with tomato sauce, stirring to make a smooth paste and stir into beans. Add red pepper. Simmer for 15 minutes more. Serve over cooked rice. Makes 8 servings.
Place frozen chopped broccoli in 1 1/2-quart glass casserole. Cover with glass lid; microwave 8 minutes on High, or until partly cooked and set aside. Arrange turkey slices in a single layer over bottom of 10-inch glass ceramic skillet. Combine remaining ingredients, except broccoli, in medium mixing bowl; mix well. Pour over turkey slices; top with cooked broccoli. Cover tightly with glass lid. Microwave for 15 to 17 minutes on High or until rice is tender (about 150°). Let stand, covered, 5 minutes before serving. Makes 6 to 8 servings.
Blend cake mix, 1 package of the pudding mix, eggs, soda and oil. Cook in Bundt or tube pan for 50 minutes at 350°. When cake is completely cooled, frost with other package of prepared pudding mix.
Mix all ingredients together well. Stir in one to two spoonfuls of tea with hot water.