HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken in 1/2-inch cubes. Coat with flour, sugar and salt mixture and place in 1 1/2 to 2-quart dish. Mix soy sauce, vinegar and water and pour over chicken. Top with sliced onions and bell pepper. Microwave 6 minutes. Stir and cook 6 minutes more. Check chicken for doneness. If not done, microwave for 1 to 2 minutes more and check again.
Stir flour, salt and sugar together. Add oil and milk; mix well. Press into pan. Bake at 400° until brown. This fits a 9-inch pan.
Brown chops in shortening. Salt and pepper to taste. Drain off excess fat and add onions. Dissolve bouillon cube in water and pour over chops. Cover and simmer 30 minutes. Add more water if necessary. Remove chops from broth. Combine sour cream and flour; stir slowly into broth. Serve gravy with onions; garnish with parsley.
Heat the oil in a 12-inch skillet over moderate high heat for 1 minute. Add the sausage and saute, stirring occasionally for 5 minutes. Drain on paper towel.
Beat egg yolks, stir in milk, water and vanilla. Fold in cookies and cream. Place in freezer safe container and freeze for six hours or until firm.
Saut bacon in heavy large pan over medium heat until brown, about 8 minutes. Pour off drippings. Add onions, carrots and celery and saut until vegetables begin to soften, about 15 minutes.
In a medium saucepan, stir together the sugar and unflavored gelatin. Add the cranberry juice cocktail; heat and stir until gelatin is completely dissolved. Stir in ginger ale, the 3/4 cup chopped cranberries and the cranberry liqueur. Turn into a 6 to 7 cup mold (cranberries will float). Cover; chill until almost set, about 60 minutes.
Mix all ingredients together and boil 3 minutes. Makes 2 cups. Store in refrigerator. Use to make chocolate milk.
Mix all together, except soup and mushrooms; form patties. Brown well. Pour off any fat accumulation. Add soup (add very small amount of water) and mushrooms. Simmer 15 minutes, stirring occasionally to prevent sticking or until done. Serve with mashed potatoes, green beans, hot rolls and salad. Mmm good.
Mix sifted dry ingredients and nuts together. Combine egg, applesauce and oil; add to the dry ingredients and stir until blended. Pour into a 5 x 9-inch greased loaf pan. Bake in a moderate oven, at 350°, for 50 minutes.
Brown the sausage (loose sausage also works); drain. Mix the flour, baking powder and salt. Add the milk and beaten eggs; beat until smooth. Place sausage in greased 10 x 6 x 2-inch dish; sprinkle with bacon. Pour batter over. Bake at 400° until set, approximately 30 to 35 minutes. Serve with maple syrup.
Sear bacon, until most of the fat has melted. Discard all melted fat and put bacon aside. Sear onion in olive oil, until slightly brown. Put in Del Monte sauce, allow to cook about 5 minutes. Stir in bacon and pork and beans. Sprinkle sweet basil. Heat 2 more minutes. In a large pot, cook ditalini as directed. Add salt to water. Drain and add mixture, mixing it very well. Heat together 3 minutes. Serves 6.
Add sugar and spice to vinegar and water; simmer for 15 minutes, then add prepared beets in jar and fill with liquid to cover beets and seal.
Combine meat, onion, egg, crumbs, salt, pepper, Accent, water and catsup. Mix well. Shape into meatballs. Brown in small amount of fat. Combine chili sauce, jelly, lemon and Tabasco. Add meatballs and cook 10 minutes over medium heat.
Combine cheese, chili sauce and pickle relish; mix well. Spread cheese mixture over inside of bun. Place hot dog on top of cheese mixture. Wrap filled bun in paper towel. Microwave on High (100%) 1 minute or until cheese is melted and hot dog is warm. Serve immediately. Makes 1 serving.
Remove husk from corn. Lay each ear of corn on a piece of foil large enough to wrap around it. Brush lightly with teriyaki baste and glaze. Wrap foil around corn and seal edges. Cook on a grill for 20-30 minutes or until corn is tender. Turn frequently. (Or bake on a baking sheet at 325F for 30 minutes, turn 1 time.)
This recipe tastes best if prepared at least a couple of hours ahead of serving time. Pour baby peas into bowl large enough to allow mixing of other ingredients. Cook bacon until crisp, then crumble to fairly small bits. Chop onion finely. When peas are unfrozen but still quite cold, add onion and bacon. Add enough mayonnaise to suit your taste. Add salt and pepper.
Brown ground beef, onions and bell pepper. Add salt and pepper. Drain off excess fat, add tomatoes, mushroom soup and mushrooms. Cook noodles in salty water until tender and drain. Add to beef mixture. Pour into 9-inch baking dish. Bake at 450° for 25 minutes. Sprinkle cheese over casserole and return to oven for 5 minutes.
Put undrained	peaches in 12-inch Dutch oven with tapioca and stir. Mix cake according to directions in another bowl. Pour evenly over peaches. Cook for 25 minutes with 14 coals on top and 8 on bottom.
Melt margarine; add dates and sugar. Cook over low heat until dates are melted. Add coconut, nuts and Rice Krispies. Mix well. Form into small balls. Dip in powdered sugar.
Sift together the flour, baking soda, baking powder and salt. Cream shortening with sugar. Add eggs; beat well. Add cream alternately with flour mixture. Add vanilla. Chill at least 1 hour. Drop by spoonfuls onto greased cookie sheet. Bake for 8 to 10 minutes at 400°. Makes 6 dozen.
Melt morsels; stir in peanuts and noodles. Drop by teaspoon on wax paper. Makes about 5 dozen pieces.
Heat oven to 400°. Bake 20 to 25 minutes. Saute onion in 1 tablespoon butter until golden. Mix egg and milk; blend in Bisquick. Add onion and half of cheese. Spread dough in greased 8 x 11-inch round glass baking dish. Sprinkle top with remaining cheese and sesame seed. Sprinkle melted butter over all.
Place popped corn in large shallow roasting pan. In heavy 2-quart saucepan, stir brown sugar, corn syrup, butter and salt. Stir constantly and bring to boil over medium heat. Without stirring, boil 5 minutes. Remove from heat. Stir in vanilla and baking soda. Pour over popcorn and stir to coat well. Bake in a 250° oven, stirring once every 15 minutes. Pour popcorn out on large piece of aluminum foil sprayed with vegetable spray. Break apart as it cools and store in airtight container.
Sift flour and soda. Add oil and sugar substitute; mix well until light. Beat eggs. Add rest. Beat until well mixed. Pour into 2 layer pans or pour into 1 long loaf pan (greased and floured). Bake at 350° for 25 minutes.
Heat oven to 350 degrees. Lightly coat a 10 inch glass pie pan with cooking spray. Set aside. In large nonstick skillet heat olive oil over medium low heat. Add onion and saute 2 to 3 minutes until soft. Add tomatoes and green onion. Cook 3-4 minutes until tomatoes give up moisture but not until soupy. Remove from heat and cool slightly. In medium bowl combine crab, salt, white pepper, dill and parsley. Stir in tomato and onion mixture. Toss to mix evenly. Pour egg substitute on top, stir well. Transfer to pie pan. Sprinkle parmesan cheese on top. Bake for 30 to 35 minutes or until set. Cool 10 - 15 minutes before cutting.
Mix butter, milk, water, celery and onions; cook until celery and onions are tender. Add potatoes and a little bit of water. Add milk-flour mixture and mushrooms. Stir until thickened. Keep on warm stove until served. You can add 2 slices of cooked, crumbled bacon for extra flavor. Serves 6.
Grease and flour 2 loaf pans. Process prunes in boiling water in blender or processor 10 seconds. Add sugar and eggs, process 1 minute. Add oil and process one minute. Add orange juice and flour; beat well. Bake 1 hour until brown. Cool before removing from pans. (1 1/2 inch slice = 92 calories. Leave off 1 starch and 1 bread.)
Steep tea bags in boiling water 5 minutes. Discard bags. Put tea in slow cooker. Wrap all spices in spice ball (cheesecloth) and add to tea. Stir in sugar and cranberry juice. Cover cooker and cook on high for 1 hour. Add wine and cook on low for 4 to 8 hours.
Dissolve gelatin in 2 cups hot apple cider; stir in raisins. Let cool. Add remaining cider and chill until consistency of unbeaten egg white. Stir in apples, celery, lemon rind and juice. Pour into lightly oiled 6-cup mold. Chill until set. Unmold onto lettuce leaves. Makes 8 to 10 servings.
Brown ground chuck. Drain. Add onions, peppers and garlic; saute. Add mushrooms and tomatoes. Let simmer on low in a large skillet. Add salt, pepper and ketchup to taste. Add cooked rice. Heat thoroughly.
Mix all ingredients and put in ovenproof pot with lid. Cook at 350° for 3 hours.
Cream the butter. Add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, rind and salt. Mix well. Stir in milk. Blend in 1/4 cup almonds. Beat egg whites until stiff and fold into mixture. Pour into loaf baking dish, 9 x 5-inches. Set in pan of hot water and bake in a slow oven at 325° for 40 minutes. Turn thermostat to 350° and continue baking until brown, about 10 minutes. Sprinkle with remaining almonds. May be served either warm or chilled.
Cook macaroni as directed on box; drain. Saute hamburger, onion and pepper in large skillet until done. Drain well in large pan. Combine hamburger, macaroni, cheese packet, tomato soup and mushrooms if desired. Heat over medium heat until bubbly. Serves 4.
Combine salt, sugar, mustard, vinegar and oil. Add rest of ingredients and marinate in refrigerator overnight. This is a very good keeper.
Cut up vegetables in small pieces. Add meat, bones and tomato paste. Cover vegetables and meat with water. Season to taste and simmer about 2 hours. Add water as needed.
Dissolve yeast in warm water in large mixing bowl. Add sugar, salt, egg, shortening, 1/3 cup cornmeal and 1 cup flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours.
Mix water, sugar and cream of tartar; bring to a rolling boil. Let cool. Pour into pie crust and sprinkle with cinnamon. Dot with butter and bake 30 to 35 minutes at 450°.
Beat eggs; add salt. Add flour until you can work it into a ball. On floured breadboard, roll out dough until very thin. Use lots of flour. Cover with tea towel and let dry. Roll up as a jelly roll and slice into 1/4-inch noodles. Sprinkle with flour. Bring broth (2 quarts) to rolling boil. Add noodles; cover and cook on low for 30 minutes. Good with beef or chicken.
Soak scallops in milk briefly. Drain scallops; dredge them in seasoned flour. Place in large sieve and shake to remove excess flour. Scatter on waxed paper to dry slightly. Cook scallops over high heat without crowding. Heat 3 tablespoons oil and 1 tablespoon butter in skillet until quite hot. Cook half of scallops, shaking and tossing until golden brown on all sides. Transfer to hot platter. Add 1 tablespoon oil to pan and cook remainder of scallops. Wipe out pan and cook remaining butter until brown. Sprinkle over scallops with lemon juice and chopped parsley. Yield: 4 servings.
Put all ingredients except milk and chives in a kettle and cook until tender. Add milk and chives and bring to a boil. Add Knoepla, then reduce heat to simmer for 10 minutes.
Mix cream cheese and sour cream. Spread in 8 x 8 x 2-inch pan. Mix shrimp and cocktail sauce, spread over cream cheese mixture and chill. Serve with crackers or tortilla chips.
Mix all ingredients together. Bake in a 10-inch pie pan at 300° until filling leaves a knife inserted in center.
Peel, seed and slice cucumbers. Peel and slice lemons. Bring stock to a boil and pour over cucumbers, lemon slices and julienne beets. Add sherry and garlic to taste. Let steep for 2 hours. Strain and reheat. Garnish with sliced beets. Do not let the soup boil for it will cloud. It should be clear, ruby red.
Fry hamburger meat. In casserole dish, put layer of chips (crushed), layer of hamburger meat, layer of beans and layer of rice. Repeat until all is used. Put layer of crushed tortilla chips on top and cover with layer of grated cheese on top. Bake at 350° until brown on top.
Cream margarine, eggs, soda, sugar, persimmon pulp and vanilla. Add flour, cinnamon, nutmeg, cloves and allspice. Mix together with nuts and raisins. Bake in tube pan at 350° for 1 hour and 15 minutes.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Pour pineapple (with juice) into pan; spread evenly. Pour cherries into pan; spread evenly. Pour cake mix into pan and spread evenly. Place pecans into pan and spread. Slice butter into pat-size pieces and place on top of other ingredients. Bake 40 to 50 minutes. Enjoy!
Beat eggs until light. Add dry ingredients and beat. Add nuts, pineapple and vanilla and beat. Bake in a 13 x 9 x 2-inch greased pan at 350° for 40 minutes.
Mix sugar and eggs until good and creamy; add oil and vanilla. Mix well and add flour, salt, soda and cinnamon (sift all this together and then add to creamy mix). Add nuts and raisins. Stir raisins in dry flour until will not stick together as bad before putting in mix. Add apples to batter. Put into large bread pan or Bundt pan.	Even out batter; cook 1 hour at 350°. Cake will rise pretty high.
Mix all ingredients and bake at 350° for approximately 45 minutes. Makes 2 loaves.
Mix water, yeast and sugar together, then add oil and eggs. Then add the flour. Mix well. Set in refrigerator overnight. Roll out and cut like biscuits. Bake at 400° until done.
Melt oleo and cheese together. Pour into sugar, cocoa and vanilla. Mix well. Add nuts if you want. Mix well. Pour into 8 x 8-inch ungreased pan. Chill for 15 minutes. Cut in squares and serve.
Scald milk. Add sugar, salt and Crisco. Stir. Cool to lukewarm. Add yeast to lukewarm water; stir until dissolved. Mix all together and gradually add flour until it's stiff enough to knead. Knead until smooth and elastic. Place in large greased bowl, turning to coat dough. Let rise 1 hour in warm place.
Slice potatoes as to fry and place into oblong pan or glass baking dish. Spread peas over potatoes. Pour milk over peas. Sprinkle cheese over top. Cover and bake until potatoes are soft and tender. If sauce dries up before potatoes are done add 1 cup of milk.
Cream shortening and sugar. In large bowl, combine bananas, eggs, milk, baking soda and salt. Mix well. Add creamed sugar to banana mixture. Blend well. Add flour; add finely chopped nuts, if desired. Pour in greased loaf pan. Bake at 350° for 45 minutes to 1 hour. Makes 1 large loaf.
Mix together in 2-quart casserole with only half of onions. Bake in a 350° oven for 1 hour. Cover casserole with remaining onions when done. Simple and good.
Crush Waverly crackers to make dish of crumbs. Add milk to beaten egg. Dip chicken in egg mixture and roll in crumbs. Dip again in mixture and roll a second time in crumb mixture. Place chicken in glass oven pan. Pour melted butter over chicken and sprinkle with pepper. Cover tightly with foil. Bake 2 hours at 325°.
Combine brils and boys. Season lightly with the knowledge. Simmer for 7 1/2 hours. Next throw in the teacher with A's and A+'s. Cook for 30 minutes. Put on desk platter. And now you have a Class Delight. Eat after 180 days.
Pour boiling water over the cornmeal, salt and shortening; stirring to make sure cornmeal is all moistened. Cover and set aside to cool. Sift and add flour and baking powder. Knead slightly, onto a floured board, divide into portions the size of walnut and roll with the hand into sticks a little thicker than a pencil. Lay side by side on well-greased baking sheet and bake ten to fifteen minutes in hot oven.
Heat oven to 350°. Butter an 8-inch glass baking dish. Mix apples, lemon juice and 1/3 cup sugar lightly and spread in baking dish. Sift flour, 3/4 cup sugar, salt and cinnamon together in bowl. Add butter and blend first with fork, then with fingers to make crumbly mixture. Mix in cheese and sprinkle over apples. Bake about 40 minutes until apples are tender. Serve warm with cream.
Combine all ingredients in mixing bowl. Beat until smooth and creamy. (If too stiff to spread easily, add a few drops more milk). Makes about 2 cups of frosting. Frosts tops and sides of two 8 or 9-inch layers.
Peel eggplant in thin slices. Dip in egg, then in cracker crumbs. Fry in hot fat until golden brown.
Prepare soft drink mix. Place soft drink, yogurt, strawberries and banana in blender container. Blend until smooth. Makes 5 servings.
Set aside after mixing by hand. Brown 1 1/2 pound hamburger in skillet along with a large chopped onion, drain salt and pepper to taste. Grate 1/2-1 pound, cheddar cheese. Chop 4 or 5 jalapeno peppers (or green chilies). Grease heavy skillet and sprinkle with corn meal and let brown in oven. Put half of corn mixture, then layer half cheese, meat and onions, pepper, remaining cheese and rest of corn mixture. Cover bake at 350 degrees for 1 hour.
Peel potatoes and carrots and cut in chunks. Place in crock-pot. Season meat well with seasoned salt, garlic powder, salt and pepper. Place roast on top of potatoes and carrots. Pour 1 can consomme soup over top and cook on low all night until Sunday dinner. Remove roast, potatoes and carrots. Pour liquid in skillet and bring to boil. Thicken with 2 tablespoons cornstarch, dissolved in small amount of water. Serve gravy with roast and vegetables.
Bring water to a boil. Add salt and pepper. Add grits and cook 20-25 minutes. Remove from heat; add butter and cheese. Fry bacon until browned; drain well. In bacon grease, add shrimp and cook until pink. Add lemon juice, chopped bacon, parsley and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture.
In small bowl whisk together oil, vinegar, basil, salt and pepper. Add rice, tomatoes, cucumbers and onion. Toss. Serve chilled. Yield: 6 servings.
Mix all ingredients together except cheese. Pour half into hot greased pan. Add cheese and pour remaining bread mixture over cheese. Bake at 350° until brown.
Preheat oven to 350° (I reduce my heat to 325`). Line a cookie sheet with foil. Line 7 crackers across and 5 crackers down. Melt butter and 1 cup of brown sugar in the microwave for 4 minutes. Remove, stir a little, and pour over crackers. (The brown sugar will not pour evenly; not to worry. When you bake it, it will spread.) Bake for 20 minutes.
Melt margarine; add confectioners sugar and mix well (medium heat). Add crumbs and vanilla; mix well. Add peanut butter; mix well and form small balls. Melt wax and chocolate in double boiler until smooth. Dip each ball into chocolate; place on plate sprayed with Pam or use wax paper.
Beat together shortening, sugar and eggs. Sift together flour, baking powder and salt. Mix to creamed mixture. Chill dough 1 hour. Make into 18 marble size balls. Dip one side in a mixture of 2 tablespoons cinnamon and 2 tablespoons sugar. Bake at 300°.
Heat water, vinegar, lemon juice and salt in a 3-quart saucepan until boiling. Add cabbage and return to boil. Reduce heat. Cover and simmer for 10 minutes until tender. While cabbage is cooking, saute onion in margarine. Add to cabbage. Add preserves and mix well.
Thaw apple juice and combine with flour and cinnamon; mix well. Pour into a saucepan and cook over medium heat until mixture boils and thickens. Remove from heat. Add apples to hot mixture and stir to coat. Spoon into pie shell. Cover apples with second pie shell and prick well. Bake in a preheated oven until done, approximately 35 to 45 minutes.
In a medium skillet, cook sausage until no longer pink; drain. On lightly floured surface, roll bread dough into a 15 x 18-inch rectangle. Sprinkle cheese over dough, leaving 1-inch around edges. Top with sausage, spinach, onions and mushrooms. Roll to meet long edges. Place loaf, seam side down, on greased baking sheet. Brush loaf with egg white combined with water and caraway seed. Bake at 350° for 30 to 35 minutes or until golden brown. Let stand 8 to 10 minutes before cutting.
Grind 1 cup oatmeal in blender until fine. Add 4 tablespoons honey, salt, flour and soda. Cut in butter. Add milk and vanilla. Roll very thin. Cut out with animal cookie cutters. Top each cookie with cinnamon-sugar. Bake at 400° until lightly browned (approximately 10 minutes). Serves 8.
In large heavy saucepan, heat oil, garlic and beans. Saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, sea salt and pepper to taste. Add water to bouillon. Bring to boil; cover tightly. Reduce heat to medium and simmer for 20 to 30 minutes or until tender. Add more water when necessary. Add squeeze of lemon juice and toss well.
Dissolve Jell-O in hot water. Add cold water. Mix well. Add pineapple, pie filling and pecans. Mix well. Congeal. Blend cream cheese, sour cream, sugar and vanilla well. Spread over congealed salad. Refrigerate several hours or overnight before serving.
Melt almond bark in microwave (stir every 1 minute until melted), approximately 3 minutes. Stir in chocolate morsels until melted (do not put back in the microwave). Stir in peanuts. Drop by tablespoon onto long sheets of wax paper. As candy begins to harden (after about 15 minutes), gently move wax paper backward and forward a couple of times, so the moisture will not allow the paper to stick to the countertop. Candy is ready when it can be removed from wax paper and it is not sticky on the bottom.
Mix Jell-O and hot water, then add cold water. Stir in blueberry pie filling, pineapple and nuts. Refrigerate until firm.
Preheat oven to 375°. Grease two 14-inch aluminum pizza pans. Combine dry ingredients; set aside. Mix margarine and brown sugar; beat until fluffy. Add eggs and vanilla; beat until creamy and fluffy. Add dry ingredients; mix well. Stir in chips and nuts. Divide batter between 2 pans. Spread and bake for 15 to 20 minutes. Decorate with chocolate frosting, if desired.
Combine green onions, green pepper, celery, garlic, and butter in 2 quart microproof casserole. Cover and place in oven. Cook on high 3 minutes. Pause, add remaining ingredients except shrimp; blend well. Cover. Cook on medium-high, (80%) for 5 minutes. Pause; add shrimp, blend well. Cover. Cook on medium-high (80%) for 3 minutes. Pause and stir. Cover. Cook on medium-high (80%), 4 minutes. Stir before serving over hot rice. Makes 4 to 6 servings.
In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, extracts and cinnamon until smooth. Add milk and mix well. Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with the chilled fruit.
Boil eggs. Half the eggs, separating the yolks from the whites. To yolks, add mustard and sugar; mix. Add 1 or 2 serving spoons of salad dressing. Add butter and vinegar; salt and pepper to taste. Mix all ingredients real good and spoon back into egg whites. Chill before serving.
Beat eggs until foamy. Mix in flour, sugar and brown sugar; beat. Blend in butter. Add chocolate chips. Bake at 350° for 1 hour.
Add chili and soup to browned hamburger and onion; heat. Layer chips, meat mixture and top with cheese. Cover with foil and bake at 350° for 25 minutes.
Brown steak in butter. Add remaining ingredients. Pour into baking dish. Bake at 350° for 2 hours.
For easier mixing, heat sausage in microwave for 3 to 5 minutes, until warm. Blend ingredients in bowl. Shape into balls 1-inch in diameter. Bake in oven at 350° for 15 minutes. Makes 40 to 50 balls, depending on size.
Put all the ingredients except the heavy cream in a saucepan and cook at the merest simmer for 1 hour, uncovered. Stir from time to time with wooden spoon. Puree the contents through a food mill. Add heavy cream; stir-cook for 1 minute more. Good on veal and spaghetti. Can be frozen. Do not boil when reheating. Makes 6 servings.
Dissolve jello in hot water. Cool until it begins to congeal. Whip or stir softened cream cheese and add pineapple. Whip the cream until stiff and stir in nuts. Fold all together and pour into mold. Serves 8.
Layer ingredients in greased 9 x 13-inch cake pan in the order listed above. Bake 45 to 50 minutes in a 350° oven.