HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the chicken breasts between plastic wrap paper. Lightly pound or roller pin chicken. Remove wrap. In small bowl, combine cheese and ham. Sprinkle chicken with salt; spread mustard on. Place mixture of ham and cheese in middle of breast. Roll, jelly roll style, pressing ends to seal. Cover and refrigerate at least 30 minutes.
Prepare macaroni and cheese as directed on box. Add remaining ingredients; mix together. Add additional mayonnaise, if desired. Chill.
Combine sugar, butter and cocoa. Add milk in saucepan. Bring to a boil. Quickly reduce heat to medium and cook 3 to 4 minutes until a ball forms in a glass of cold water when dropped. Remove from heat. Stir in quick cooking oats, nuts and vanilla. Drop by teaspoons on wax paper.
Line a colander with double layer of cheesecloth which is damp. Gently pour the yogurt into fabric-lined colander. Colander should be suspended in pan large enough to collect whey. Let sit eight hours or overnight. Save whey for baking bread, cooking rice, etc.
Cut tops off of green peppers; remove seeds and membrane. Boil water in a deep pan, place peppers in for 5 minutes and cook. Drain. Soak bread in water to soften. Squeeze excess water out. Combine meat, bread and next 7 ingredients. Stuff peppers with meat mixture. Place in a large, deep baking dish or pan.
Mix sugar, flour and cocoa. Beat egg yolks with milk until well blended. Add vanilla. Cook in heavy saucepan until thick. Pour in baked pie shell.
Cut potatoes French-style. Mix oil and water; pour over potatoes and toss. Spray large pan with Pam. Spread potatoes on pan. Bake 40 minutes at 400°.
Mix ingredients (except 1 c. cheddar cheese). Transfer to a 9 X 13 baking dish, coated with nonstick cooking spray. Sprinkle remaining cheese on top. Bake, uncovered at 350 degrees for 20-25 minutes. Serve with tortilla chips.
Cream butter; blend together sugar and cornstarch and add eggs one at a time. Beat mixture well; add vanilla. Pour into pie crust that has been baked 5 minutes in a 450° oven. Bake in a 350° oven until firm, about 45 minutes.
In greased baking dish, arrange in layers chicken, a mixture of the soup (undiluted), mayonnaise, celery, onion, salt, pepper and the sliced eggs. Top with some coarsely crumbled potato chips. Sprinkle with some slivered almonds and a little cooking sherry (if desired). Bake at 325° for 45 minutes. Serve piping hot on Chinese egg noodles.
Pour 2 cups of orange juice into an ice cube tray. Freeze until solid. Transfer to a plastic bag and have ready for use in freezer.
Cook and drain broccoli. Place broccoli in a greased casserole. Combine soup and milk; heat. Add cheese and allow to melt. Pour sauce over broccoli. Mix crumbs with oleo and sprinkle over the broccoli and sauce. Bake until bubbles.
Combine ingredients. Marinate flank steaks (2) for 5 to 7 hours or chicken for 2 to 3 hours.
Put all ingredients in electric blender. Blend on liquefy or ice breaker for 30 to 45 seconds. Makes 2 (8-ounce) thick shakes.
Put juice, mint and grated rind in a large pot. Add enough water to make about 3 quarts and stir; heat until it starts to boil. Then turn to low heat and simmer for 15 minutes. Add honey to taste.
Mix dressing, dill and oil. Add crackers and mix until dry. Good for snacks.
Cut apples into cubes. Layer in pie plate. Sprinkle with cinnamon. Add water. Mix sugar, flour and margarine until crumbly. Sprinkle on top of apples. Bake at 400° for 30 minutes.
Layer potatoes, ham, onion and cheese twice. Spoon soup over top (undiluted). Cook 8 hours on low. You may add sweet peas or green beans.
Combine over hot, not boiling, water the chocolate morsels and condensed milk. Stir until morsels are melted and mixture is smooth. Stir in nuts and vanilla. Spread evenly into foil lined 8-inch pan. Chill until firm, about 2 hours. Cut into squares. Or you may roll each square into a ball and roll in finely chopped nuts. Makes about 64 (1-inch) squares.
Thicken mixture with cornstarch or flour and water to thicken. Cook rice as directed on package. Place in pan and place mixture on top of rice. Cook 1 hour.
Put deer meat in the bottom of a roaster. Layer vegetables and pepperoni over the meat, then pour barbecue sauce over and bake at 350° until done.
Cream shortening and add sugar gradually. Beat until light. Add beaten eggs and blend; add vanilla. Sift dry ingredients and add to creamed mixture. Chill overnight.
Combine ingredients. Pour into a greased 1 1/2-quart casserole. Top with additional buttered cracker crumbs. Dust with paprika. Bake at 350° for 50 minutes.
Brown chicken that has been tossed with flour, salt and oregano until done in a small amount of Pam. Remove. In pan drippings, cook onion until golden; add cut-up zucchini, tomatoes, lemon juice and zest of lemon. Add chicken broth; bring to a boil and add basil. Return chicken to pan and heat until warm. Good with rice or noodles.
Grease 9 x 12-inch baking dish. Preheat oven to 350°. Tear bread into bite-size pieces and spread in pan. Brown sausage and spoon over bread. Sprinkle with cheese. Beat together remaining ingredients. Pour over mixture in pan. Bake 40 minutes. Cut into squares.
Clean and dry strawberries. For sauce, mix all ingredients (except strawberries) with a wire whip until blended. Do not use blender. Refrigerate. When ready to serve, pour chilled sauce over chilled strawberries.
Crush wafers and use half to cover the bottom of a 9 x 12-inch buttered pan. Cream butter until fluffy. Gradually add sifted powdered sugar and beat until well mixed. Add egg yolks, one at a time, beating thoroughly. Stir in chopped nuts, vanilla and melted chocolate. Fold in stiffly beaten egg whites. Pour into pan and cover with remaining crushed wafers. Refrigerate for at least 4 hours for butter to set.
Heat oven to 350°. Spray bottom of loaf pan with nonstick cooking spray. In a large bowl, combine first 6 ingredients; beat 1 minute at medium speed. Stir in remaining ingredients, just until dry ingredients are moistened. Pour batter into prepared pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Yields 1 loaf.
Mix all ingredients together. Place approximately 1 teaspoon of filling on each won ton sheet. Wet edges of sheet with water and press into triangles or rectangles. Deep fry in oil until well done (approximately 3 to 4 minutes) or until brown.
Boil chicken until tender. Pick off in small pieces and place in buttered baking dish. Pour 1/4 cup juice from boiled chicken over this. Combine soups and sour cream together. Spread this over chicken. Sprinkle with croutons and pour another 1/4 to 1/2 cup of chicken broth over top. Bake at 400° for about 40 minutes.
Fry eggs and slice into shreds; cook onion in oil with salt, pepper and peeled shrimp. Add mushrooms, pea pods and rice. Mix in soy sauce and sugar. Mix and fry until done.
Make sauce in large skillet. Brown hamburger. Saute onion and pepper until tender. Drain grease. Add salt, pepper, basil, oregano, bay leaf, tomato paste, can of tomatoes and 1 cup water. Let simmer 45 minutes to 1 hour. Cook mostacelli according to directions. Layer in 13 x 9-inch pan: mostacelli, cheese (Velveeta) and sauce. Repeat. Sprinkle with Parmesan. Bake at 350° for 45 minutes.
Fill stockpot about 1/2 full with water. Squeeze lemons into water and add to water. Put Zatarain's package in water. Bring to a boil. Add potatoes, celery, onion and bell pepper; cook for 5 to 7 minutes. Then add sausage, corn and okra. Cook for 10 minutes. Add shrimp and mushrooms; cook for 2 minutes.
Saute butter and onions on low for 10 to 15 minutes in skillet; don't brown. Add flour to onions and butter, cook 4 to 5 minutes; don't brown. Mix chicken stock with Potato Buds; use a whip and blend until smooth. Add stock mixture to roux; mix slowly, using whip. Cook for 15 to 20 minutes. Whip in half and half and cook for 10 more minutes. Do not boil. Season with broiler spice, basil and Tabasco. Add 4 cups diced, cooked potatoes.
Cut ribs into bite size pieces. Put all ingredients into oven bag. Bounce and squish bag until mixed. Put in pan and cut small slits on top of bag. Bake 1 1/2 hours in preheated 325° oven. Serve with rice.
Cook fettuccine according to directions on package. In saucepan, melt butter. Add garlic, half and half and crab. Heat for 3 minutes. Add Parmesan cheese and pepper. Stir in fettuccine and serve.
Preheat oven to 350°. Mix all ingredients together. Pour into 9 x 13-inch greased pan. Bake for 35 minutes.
Combine romaine, leaf lettuce, onions and celery. Refrigerate. Saute Ramen noodles in a little oil. Bake almonds in 350° oven until golden, set aside. Mix oil, vinegar and sugar. Set aside. When ready to serve; toss dressing with greens and add nuts and noodles.
Combine cream cheese, sour cream, oregano and garlic. Mix well and spread on pie plate up the sides like pizza crust. Spread pizza sauce in center of pie plate. Sprinkle pepperoni, onion and green pepper over top. Bake 10 minutes at 350°. Top with cheese and melt. Serve with pieces of crusty bread.
Grate cheese. Mix cheese and sausage. Add flour; mix well. Shape into small balls. Bake at 350° for 20 minutes.
Saute beef in cooking oil; drain fat.	Place beef in a casserole dish. Place layer of sliced onion over beef. Place layer of Tater Gems over onion. Pour	soup over this and cover. Cook at 350° for 1 hour.
Crust: Mix vanilla wafer crumbs with the melted margarine. Cover bottom only of 9 x 13-inch pan.
Pour hot water, cocoa and margarine over sugar and flour. Begin mixing with beater. Add eggs, buttermilk, baking soda and vanilla. Beat good. Bake at 375° for 40 minutes.
Mix all ingredients except wings together and pour over chicken. Dot with butter. Bake at 400° for 1 1/2 hours. Turn occasionally while baking.
Lightly oil Bundt mold and set aside. Sift granulated sugar, flour, cocoa, baking powder, salt and powdered almonds into bowl of mixer. Using dough hook, mix at low speed 2 minutes. Add butter to bowl. Continue to mix at medium speed until well mixed. Reduce speed to low. Add Tia Maria and blend for 1 minute. At medium speed, add yolks and whole eggs; beat for 5 minutes. Using a spatula, fold in stiff egg whites until mixed well. Pour into mold. Cool for 40 minutes at 350° until knife inserted comes out clean.
Mix together all ingredients; put in ungreased loaf pan. Bake at 325° approximately 45 minutes or until done.
Cut meat into 1-inch cubes and marinate in sauce 4 hours or overnight in the refrigerator. Alternately lace the vegetables and meat cubes onto 18-inch skewers. Baste the shish kabobs with sauce and place on grill over glowing coals. Turn and baste frequently. Cook 20 minutes or until tender. Push off onto plates and serve hot. Pass the heated sauce.
Cut peppers in half lengthwise. Remove the stems, seeds and membranes. Slice into 3/4-inch strips. Cook in olive oil in skillet, covered, over low heat for 8 minutes or a little longer. Stir occasionally to prevent browning. Peppers should still have a crunch to them. Add the vinegar, sugar and oregano and stir. Cook 2 to 3 minutes more. Serve warm or chilled.
Cut as much fat as possible off the roast beef and discard the fat. Heat the vegetable oil in heavy Dutch oven pan. Brown the meat on all sides quickly over high heat. Take the meat out of the pan and clean out the excess oil. Puree the onions with 3/4 cup water in a blender. Put the meat and onion mixtures back in your pot. Cover and cook on low heat for 2 1/2 hours. Take the meat out of the pot and cool it off and place in refrigerator overnight. Put all the juice from the roast beef with onions separately in the refrigerator.
Cut rabbit in serving size pieces. Brown pieces in half of the melted margarine and the bacon fat. Remove from pan and place on waxed paper. Add the remainder of the margarine to the pan and saute onions. Add rabbit, salt and pepper, nutmeg, bay leaves, wine and a cup of water. Stir well. Cover and let simmer 1 1/2 to 2 hours, stirring occasionally. Add a little extra water or wine if liquid cooks away and mixture appears too dry. Remove bay leaves and add cup hot water.
Mix ingredients and pour into pie shell. Chill and top with whipped cream. Garnish with extra strawberries.
Wash and clean broccoli, then cut up. Combine broccoli in medium pan with onion, thyme and chicken broth. Bring to boil until broccoli is soft. Remove from stove. Reserve a cup of the broccoli for later use. Transfer remaining broccoli mixture to blender. Whirl until pureed. In a 4-quart pan, melt butter over medium heat. Stir in flour, salt, mace, nutmeg and pepper. Cook until bubbly. Remove from heat. Stir in half and half. Blend in broccoli. Heat again and add cheese (do not boil). Makes about 6 servings.
Melt the butter in a saucepan. In a bowl, cream the brown and granulated sugars with the eggs. Add salt and baking powder. Mix soda with the boiling water; then add this to the mixture. Add milk, vanilla and melted butter. Now add flour a little at a time. The mixture will be very stiff (hand mixer will not handle it). After you are sure all flour is mixed well, stir in chocolate chips. Grease cookie sheet lightly. Bake at 375° for 8 to 10 minutes.
Take a slice of bread and, using a circle cookie cutter, cut the shape of a circle from the middle of the bread. Set circle aside. Butter both sides of remaining bread and place over medium heat. Put a dab of butter in the center of the circle and melt. Crack an egg into the center of the bread in the circle. Brown one side, then flip and brown the other. When done, butter both sides of extra bread circle. Slightly brown on both sides, then sprinkle with cinnamon and sugar.
Sift flour, baking powder and salt together, add beaten egg and warm water, stir well. Knead until smooth and free from lumps. Divide the dough into several small pieces and wrap around a prune (dried ones that have been cooked until tender and well drained). Cook in boiling water 5 to 6 minutes or until done. If you desire, you may butter them and top them with cottage cheese.
Prepare cake mix as for pound cake recipe on back of box in 3 round layers and cool.
Keep popped corn crisp in slow oven (300° to 325°). In a large saucepan, combine sugar, syrup, water, butter and salt. Cook over moderate heat, stirring occasionally, until syrup reaches soft-crack stage (290°). Remove from heat; stir in 1 tablespoon vanilla. In a large buttered bowl or pan, mix nuts and popcorn. Pour syrup in fine steam over mixture. Working quickly, mix well until kernels are completely coated. Spread out thin on buttered cookie sheets or platters. Quickly separate into bite size	clusters with 2 buttered forks. Cool. Makes about 3 1/2 quarts.
Combine oats, flour, cinnamon, baking powder and baking soda. In separate bowl, mix applesauce, milk, brown sugar, oil and egg white. Mix with dry ingredients and fill muffin cups. Combine remaining ingredients and sprinkle over batter. Bake 20 to 22 minutes at 400°. Yield: 12 muffins.
Mix all ingredients together. Bake in greased muffin tins at 350° for 15 to 20 minutes, until golden brown.
Combine all ingredients in a large casserole. Bake in 350° oven until thick and the top is brown (1 to 1 1/2 hours). Great when served with vanilla ice cream!
Mix half of the whipped topping and orange peel in small bowl. Mix remaining whipped topping, strawberries and yogurt in separate bowl. Dip with whole strawberries, peaches or melon slices and cake cubes into mixture/mixtures. Makes 5 1/4 cups. Store leftover dips in refrigerator.
Boil noodles in salted water until tender. Drape cotton dish towel over colander to drain noodles, rinse with cold water. Drain mandarin oranges, but reserve juice of all three pineapples. Cook pineapple juice, sugar, flour, eggs and lemon juice until thick. Pour over cooked noodles and let set overnight. Add all fruit, Cool Whip, marshmallows and coconut to taste. Makes large salad.
Cook noodles as directed; drain and lay flat on wax paper. Brown ground beef, then mix meat and spaghetti sauce. Mix egg and cottage cheese. Spread a thin layer of sauce in bottom of 13 x 9-inch baking pan. Top with single layer of noodles and spread a thin layer of cottage cheese mixture. Sprinkle with cheese. Repeat layers, ending with a layer of cheese. Bake at 375° for 40 minutes.
Preheat oven to 325°. Place berries in 1 1/2-quart baking dish. Mix sugar, flour, margarine and salt together with fork or blend with mixer. Sprinkle over the berries. Bake for 1 hour. Yields 6 servings. May substitute other berries.
Mix all ingredients together. Bake at 350° for 1 hour. Serve with your favorite crackers.
Brown hamburger meat and onions and drain. Add other ingredients and microwave until cheese is melted. Stir and serve hot with slices of French bread.
In a medium bowl, combine flour, baking soda, salt and baking powder. In a large bowl, cream shortening; add sugars beating until light and fluffy. Blend in peanut butter gradually. Add vanilla. Add dry ingredients, beat until blended. Stir in chocolate chips. Drop by teaspoon onto ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Cool 1 minute and remove from pan.
Combine sugar, cinnamon, salt, cornstarch, water and lemon juice. Cool this only until it starts to thicken. Pour over apples in jars, leaving 1 1/2-inches from top for swelling. Seal. Process in hot water bath for 25 minutes.
Mash out biscuits. Put 1/4 apple in center of biscuit and wrap biscuit around apple. Lay in pan. Sprinkle with cinnamon. Bake at 325° for 10 minutes. Boil water with butter. Add sugar. Stir until sugar is dissolved. Pour over biscuits. Put back in oven and cook approximately 40 minutes.
Brown garlic in oil. Add celery and sauce. Heat. Broil sausage 15 minutes. Cool. Slice. Brown and drain ground beef. Boil noodles until tender. Rinse. Pour 3/4 cup sauce in 9 x 13-inch pan. Add layer of 1/3 noodles, 1/3 Parmesan, 1/2 Mozzarella, Ricotta, ground beef and sausage. Repeat, ending with noodles, Parmesan and sauce. Bake at 350° for 35 minutes.
Cook onions and margarine until onions are tender. Add remaining ingredients and cook until bubbly. Serve with dash of Parmesan cheese on top.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Combine flour, baking powder and salt. Set aside. Heat peanut butter and butter until melted. Stir in sugar, eggs and vanilla. Add flour mixture. Bake 25 to 30 minutes.
Cream butter thoroughly. Add sugar slowly; continue beating until mixture is light and crumbly. Add cream and vanilla; beat until completely blended. Shape and decorate as desired. Store in a cool place.
Spread 1 can crescent rolls in 9 x 13-inch pan. Mix together cream cheese, vanilla, sugar and egg yolk. Spread over crescent roll base. Top with 1 can crescent rolls; pinch edges together and brush with egg white. Bake at 350° for 25 minutes.
Preheat oven to 350°. Spray 9-inch square pan with cooking spray. In large bowl combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into pans. Bake 30 minutes or until cake springs back when lightly touched. Cool on wire rack 10 minutes. Makes 16 servings.
Saute onion and garlic in olive oil over medium heat. Stir in meat and brown.	Stir in flour, salt, pepper and fresh mushrooms.	Cook 5 minutes. Stir in soup and simmer 10 minutes. Stir in sour cream and heat through. Sprinkle with parsley. Serve in ring of poppy seed noodles on hot platter. Garnish with parsley bouquet. Makes 4 to 6 servings.
Beat eggs slightly. Add sugar. Mix together. Then add butter and mix. To this, add flour, vanilla and nuts and mix well. Pour into 9 x 13 sheet pan. Bake at 350° for 30 to 35 minutes.
Mix sugar and Crisco. Add 1 egg and 1/2 cup flour. Beat after each. Continue to alternate ingredients until all have been added. Add vanilla. Bake at 350° for 1 hour.
The day before you are ready to serve, cut venison into 2 or 3-inch strips. Place in marinating container and cover with soy sauce. Next day, take strips of meat, wrap with bacon and secure with round toothpick. Cook on charcoal grill until done. Don't overcook. This is very good for a party food.
Blend all ingredients thoroughly. Refrigerate in covered glass jar. Keeps a long time. Makes 3 1/2 cups.
Mix all ingredients well. Roll into balls about the size of walnuts. Place on ungreased baking dish. Bake for 15 to 20 minutes in a 350° oven. Serve hot. Can be cooked ahead, cool and freeze. Put in oven long enough to warm just before serving.
Mix Jell-O according to instructions on box. Add marshmallows, walnuts and strawberries. Chill until firm.
Cut meat into serving size pieces. Dip in flour and brown in large skillet in 2 tablespoons oil. Add remaining ingredients except cornstarch and water. Cover and simmer until meat is tender, about 1 to 1 1/2 hours. Thicken gravy with cornstarch and water mixture. This is also good served on rice.
In saucepan brown beef and onions. Stir to separate meat. Pour off fat. Stir in 3/4 cup cheese and remaining ingredients. Spoon into casserole; top with remaining cheese. Bake at 350° for 30 minutes. (Makes 4 servings.)
Use 4 cups of raw rhubarb cut in 1-inch cubes (place in 9 x 13-inch dish). Sprinkle 3 ounce box of strawberry Jell-O (dry) over rhubarb. Spread evenly 1 cup of sugar over rhubarb. Use 1 box of dry white cake mix poured evenly over rhubarb. DO NOT STIR INGREDIENTS TOGETHER. Pour over 1 cup melted margarine and 1 cup of water. Bake at 375° for 45 minutes to an hour until golden brown. Serve warm with vanilla ice cream.
Saute onion and green pepper. Add meat and cook until brown; drain fat. Add other ingredients. Cover and simmer about 20 minutes. Serve over rice. Makes 4 servings.
Preheat oven to 350°. Mix sour cream, oil, water and eggs; stir well. Add cake and pudding; mix well. Add chips and mix well. Grease and flour 10-inch tube pan. Bake at 350° for 50 to 60 minutes. Cool. Sprinkle with confectioners sugar.
Mix Oreo crumbs and butter. Spread in 9 x 13-inch pan, reserving 1/2 cup for top. Combine cream cheese and Cool Whip. Spread over crumbs. Mix milk and pudding. Spread over mixture. Spread with remaining Cool Whip. Top with remaining crumbs.
Combine apples, cranberries and 2 tablespoons flour, tossing to coat. Add 1 cup white sugar and mix well. Place in 2-quart casserole. Combine oatmeal, pecans, 1/2 cup flour and brown sugar. Add butter and stir well. Spoon over fruit mixture. Bake, uncovered, at 350° for 45 minutes. Great for Christmas brunch.
Use 2 teaspoons spiced tea mix to 1 cup of boiling water. Use cinnamon stick to stir.
Mix as for regular cookies. Bake in a 350° oven until brown. Makes about 3 to 4 dozen.
Combine crumbs, 2 tablespoons sugar, butter and cinnamon in a bowl; mix well. Press into a 10-inch spring-form pan.
Mix all ingredients together. Bake at 300° to 350° for 25 to 30 minutes for layers. Bake 45 minutes or less for long pan. Ice with caramel icing.
Grate sweet potatoes. Mix all ingredients except raisins and coconut in large mixing bowl. Put sweet potatoes in greased pan (grease with 1/2 stick butter). Add raisins and coconut. Mix well. Pour rest of ingredients over potatoes. Bake at 350° for about 1 hour or until golden brown. After cooked about 30 minutes, take out and stir mixture well and put back in oven and finish cooking.
In a bowl, mix hash, bread crumbs and one egg. Mix well. Spread in a 9-inch pie plate. Press mixture up to the rim. Toss cheese and flour and sprinkle on top of hash. Combine remaining 3 eggs, milk and pepper. Pour into hash lined plate. Bake at 350° for 40 minutes or until egg mixture is set.
Break lettuce into bite size pieces and place in an 8 x 10-inch square dish. Pour drained peas on top. Place celery over peas. Place onions over celery. Spread a thin layer of mayonnaise over celery. Refrigerate. Just before serving, sprinkle bacon bits on top.
Put through food chopper into a large bowl the first 4 ingredients. Combine next 3 ingredients. Cook to soft ball stage and add vanilla. Beat until creamy and cool. Pour sauce over fruit mixture and mix thoroughly. Form into logs 1-inch in diameter and desired length. Roll each log in a damp cloth and then in aluminum foil. Store in refrigerator at least one month. Will keep for a full year. Makes 10 to 12 pounds of candy.