HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken breasts; remove chicken from broth. Debone and chop. Cook spaghetti with chicken broth until tender; drain. Saute pepper, onion and celery in butter. Cube cheese in bowl; add Ro-Tel and stir. Place in microwave oven and heat just until cheese mixture is melted and can be well blended. Mix chopped chicken, spaghetti, sauteed vegetables and cheese mixture and place in large casserole dish. Bake in oven just until cheese is melted and mixture is hot. Do not overcook or brown to prevent dryness.
Preheat oven to 375°. Cream butter and sugar until light and fluffy. Add egg and vanilla and beat thoroughly. Add milk, blending well. Stir in flour and mix all well. Drop by teaspoon on cookie sheet. You may add nuts, if desired.
In a medium size casserole dish, pour in pineapple chunks with 1/2 juice drained. Mix sugar and cornstarch together and pour over pineapple. Place grated cheese over sugar; top with crumbled Ritz crackers. Place pats of butter on crackers. Bake at 350° for 40 minutes, or until bubbling.
Combine all ingredients. Pour into 3 unbaked pie shells. Bake at 350° for 45 to 50 minutes. If desired, pies may be topped with Cool Whip or whipping cream.
In a saucepan, combine all ingredients except peanuts. When this comes to a boil, lower heat and boil for 5 minutes, then add peanuts and beat. Spoon out on aluminum foil or wax paper. Put in refrigerator until set. Yields 18 pieces.
Place chilies, jalapenos, 1 tablespoon jalapeno juice, onion and garlic cloves in blender. Puree. Place this mixture into a large saucepan.
Mix all together and fry in oil. Serve with tartar sauce, catsup and lettuce.
Mix cake as directed. Reserve 1/3 of the mixture. Add 1 box of the dry jello into it, blending with a whisk. Alternate layers in the cake pan, 1/3 white, 1/3 jello, 1/3 white. Bake as directed. Cool completely. Mix 1 cup of hot water with one box of jello. Chill and allow to almost set. Blend into the Cool Whip using it to frost the cake. Refrigerate.
Trim edges off bread; spread cream cheese on one side of bread. Roll up with pickle. Wrap with plastic wrap. Chill until firm. Slice in thin slices. Serve on crackers.
Drain pineapple; save juice. Cook sugar, juice, flour, egg and vinegar until thickened. Cool thoroughly. Combine pineapple, marshmallows, peanuts and apples. Combine Cool Whip with cooked mixture and coat apple mixture. Chill.
Stew a large, fat fryer or hen until tender. For dumplings, dip out 2 cups broth and cool until lukewarm, add beaten egg and salt to taste. Beat in enough flour until just stiff enough to roll out. Cut in strips and drop into boiling broth. If not rich enough, add 1 can cream of chicken soup.
Brown ground beef and drain. Mix all ingredients together. Heat until begins to boil. Serve with corn bread or crackers.
Mix all ingredients together in medium mixing bowl; place in the freezer for 30 minutes. Shape into ball and roll in almond slices. Place in the refrigerator until ready to serve. Serve with crackers or your favorite party toast.
Debone meat and remove outside fat. Fill with a mixture of the next 7 ingredients. Roll roast jelly-roll fashion and tie with a string. Rub outside of roast with mixture of last three ingredients. Roast in a 350° oven for 35 to 45 minutes per pound or to an internal temperature of 170°. Allow roast to stand for 15 minutes for easier carving. Slice and serve on hard rolls.
Brown first 4 ingredients together in frypan. In 2 1/2 to 3-quart covered casserole, dissolve hot water and soup mix. Add rice, pimento and mushrooms and bake at 350° for 1 hour. Add almonds if desired. Serve with soy sauce at table.
Sift flours with baking soda and salt. Mix liquid ingredients in separate bowl. Pour into dry ingredients. Fold in nuts and raisins. Pour into greased loaf pan. Bake at 350° for 30 minutes. Makes 1 loaf.
Place apples in ovenproof dish. Mix dry ingredients. Cut in margarine until course. Sprinkle over apples. Bake at 350° for 40 to 50 minutes.
Place in casserole. Add cream of celery or cream of mushroom soup. If thawed, bake at 400° for 20 minutes. If frozen, bake at 500° for 20 to 25 minutes.
In large bowl, stir together first 6 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover and chill. Makes 5 cups.
Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Separate Buddig meat slices. Lay out five slices, slightly overlapping on an 18-inch piece of aluminum foil. Lay out two more rows to form a rectangle of Buddig meat. Spread with cheese mixture. Roll up as jelly roll, using foil to bring up meat at beginning of roll. Use fingers to roll until complete. Chill. Just before serving, slice into 1-inch slices.
Mix softened margarine with the condensed milk; work in sugar. Add coconut and pecans. Mix well. Place in refrigerator 20 to 30 minutes, then shape into small balls. Or press onto cookie sheets and chill. Then cut into small squares or rectangles.
Cut off tops of peppers; remove seed and membranes. Precook pepper cups in boiling salted water about 5 minutes. Drain. Sprinkle inside cups with salt. Cook beef and onion until meat is lightly browned. Season with salt and pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in cheese. Stuff peppers. Stand upright in a 10 x 6 x 1 1/2-inch baking dish. Bake uncovered at 350° for 20 to 25 minutes. Serves 6.
Preheat oven to 350°. Blend all items until creamy. Pour into unbaked pie shells. Bake until the pies are brown.
Mix meatball ingredients and roll into small balls. Bring ketchup to a boil. Add meatballs. Simmer, covered, 8 to 12 minutes.
Fry hamburger and onions; drain. Add taco seasoning and water; simmer 10 minutes. Add enchilada sauce and soup; simmer 10 minutes more. In 9 x 13-inch pan, spoon mixture into tortillas. Roll and insert toothpick to hold in place. Reserve some mixture for top of rolled tortillas. Top with cheese. Place in warm oven or microwave until cheese melts and warmed through. Serves 6. May top with sour cream, lettuce, tomato, etc.
Stir-fry the vegetables in a wok (or large skillet). Add eggs and soy sauce. Cook until eggs begin to coagulate. Stuff the trout with this mixture and wrap each fish with 2 bacon strips. Bake in a large baking dish at 500°, until skin is crisp (about 20 minutes).
Melt chips and butter over hot (not boiling) water. Remove from hot water and blend in sour cream, vanilla and salt. Gradually beat in enough sugar to make a frosting of correct spreading consistency. Will cover a 9 x 13-inch cake.
Run hot water over peas and drain. Fry bacon crisp and cut into small pieces.
Cook the rhubarb in water. Stir in sugar and Jell-O while hot. Remove from heat. Add applesauce and pineapple. Pour in mold and let set overnight.
Chicken will fry more crispy if a little baking powder is added to flour or dip to roll in and brown quicker if a little paprika is added.
Mix first 4 ingredients together and roll into ball. Take the cream cheese and spread over ball sides. Roll in chives or nuts (optional). Spread on crackers and enjoy.
Drain pineapple, reserving juice; set aside. Bone chicken breasts and cut meat into slivers; saute in butter until no longer pink. Add bouillon and carrots; cover and cook until carrots are tender. Combine reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce; add to chicken and carrots and cook until mixture thickens. Just before serving, add pineapple, onion, green pepper and water chestnuts. Cook just until heated. Serve over hot rice.
Line bottom of Pyrex dish with bacon. Pour box of rice on top of bacon. Place the chicken breasts on top of rice. Mix can of golden mushroom soup with 3/4 cup of water. Pour over chicken. Sprinkle herbs and seasoning mix on top. Cover with foil. Bake 1 to 1 1/2 hours at 350°.
Arrange fish in a large shallow dish. Combine barbecue sauce and next 6 ingredients; pour over fish. Cover and refrigerate 2 to 24 hours, turning occasionally. Remove fish from marinade, discarding marinade. Place fish in grill baskets that have been coated with cooking spray. Cook, covered with grill lid, over medium coals (300° to 350°), 7 to 10 minutes on each side. Garnish, if desired, and serve immediately.
Combine and beat for 2 minutes. Bake at 350° for 1 hour. Makes 2 loaves.
Have all ingredients at room temperature. Sift flour, measure and resift 3 times, the last time sifting with the sugar, salt and baking powder. Add shortening and 1/2 cup of the two milks combined. Beat with electric mixer for 2 minutes on low speed. Scrape batter from the sides. Add remaining 1/4 cup combined milks, egg whites and vanilla. Beat for 2 minutes more. Turn into 2 (8-inch) greased and floured cake pans. Bake at 350° for 25 minutes. Cool for 10 minutes before turning out. When cool, spread with icing and sprinkle coconut over the top.
Take your favorite boneless ham; score top of the ham with a knife. Add a few whole cloves to the ham. Make a paste of brown sugar and mustard and spread over the ham. Heat up your coals and bank in grill. Place ham on grid and cover grill for 9 minutes per pound. Cool for 5 to 10 minutes and slice to desired thickness.
Combine first 7 ingredients in container of an electric blender; blend on high until smooth. Pour into large bowl; set aside.
Mix cream cheese, butter and sugar. Add eggs, one at a time, then add flour, vanilla and almond flavoring. Grease and flour tube pan. Bake at 325° for 1 hour and 15 minutes. Turn oven off and let stay for 15 minutes.
Combine first 4 ingredients in a Dutch oven. Set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low and cook 10 minutes or until tender. Remove from heat; add flavoring and butter. Stir until butter melts.
Brown beef in oil in a 10-inch skillet. Stir in onion, rice, beef broth, water and soy sauce. Bring to a boil. Reduce heat. Cover and cook over low heat until liquid is absorbed, about 25 minutes. Stir in green pepper. Heat through.
Mix together salt, black pepper and celery salt and rub inside and out of turkey. Loosen skin from breast and	rub with soft butter. Roast for 30 minutes at 425°. Mix together onions, thyme, consomme, parsley and flour. Pour over turkey. Reduce oven to 325°. Roast for 1 hour. Pour champagne over turkey.	Baste every 30 minutes until done, about 2 1/2 hours.
Prepare sauce first; dissolve cornstarch in water and set aside. Combine pineapple juice, butter, lemon juice and sugar in saucepan, stirring constantly. Cook over medium heat until it comes to a slow boil. Add cornstarch and cook until mix coats a spoon. Cool completely in refrigerator. Mix with mayonnaise.
Cook chicken until tender. Remove skin and bones and cut into chunks. Add remaining ingredients and mix well. Good as cold chicken salad or baked in casserole dish (350° for 20 to 25 minutes) as hot chicken dish. Or place heaping teaspoons in each crepe and roll. Place crepes on baking pan and bake in 350° oven 10 to 12 minutes until hot and golden brown. Serves 12.
Grate the cheese. Mix ingredients together. Mixture will be dry until thoroughly mixed. Shape into balls the size of small walnuts. Bake on cookie sheet 15 to 20 minutes. Drain on paper towels if necessary.
Remove wing tips. Separate wings at joint. Place in large rectangular casserole dish. Mix ketchup, tomato sauce, seasonings and sugars. Pour over wings. Bake uncovered for 2 hours at 350°.
In blender, whirl 1/4 cup granulated sugar at a time at highest speed for a full 1 1/2 to 2 minutes, stopping your blender periodically to push the powdered sugar off the container walls. If you're using a food processor, whirl 1/2 to 1 cup of sugar at a time until powdered.
Beat eggs in a large bowl at medium-high speed of an electric mixer for 1 minute. Add sugar and beat well. Add sweetened condensed milk, pudding mix and vanilla. Beat well. Stir in 1 quart of milk. Pour mixture into freezer can of a 5-quart hand crank or electric freezer. Add remaining milk. Freeze mixture. Let ripen at least 1 hour. Yields about 4 quarts.
In large bowl, combine cracker crumbs, 3/4 ounce Parmesan cheese and the pepper, mixing well. Dip one veal cutlet into egg, then dredge in cracker mixture, coating tall sides. Transfer to plate. Repeat with remaining cutlets, coating evenly. In 12-inch nonstick skillet, combine 2 teaspoons margarine and the oil and heat over medium-high heat until margarine is bubbly and hot. Add veal and cook, turning once, until lightly browned, 1 to 2 minutes on each side. Remove to plate and set aside.
Mix all into frying pan. Cook until onion, celery and pepper are crisp. Season to taste. Stir in macaroni and cheese. Add just enough to keep moist.
Saute mushrooms, onions, green pepper, zucchini and garlic in oil until crisp-tender. Beat eggs with cream, salt and pepper; add mushroom mixture, bread cubes, cream cheese and Cheddar. Stir thoroughly, but lightly, so cream cheese cubes are intact. Pour into well-greased 9-inch pie plate. Bake at 350° for 45 minutes or until set in center and brown. Cool 5 to 10 minutes. Serves 6.
Clean fish, leaving scales and cut into fillets. Leave bone in. Bring to a boil the lemon juice, water, red pepper, salt, pepper, Worcestershire sauce and butter; set aside. Grill fish on charcoal until flaky on scale side first. Turn; brown meat side and turn back to scale other side. When 1/2 done, brush all of sauce on. Serve hot.
Mix all ingredients as listed. Pour into 9 x 16-inch ungreased pan and bake in preheated 350° oven for one hour.
The vegetables will be placed in layers in flat Pyrex dish, 9 x 12-inch.
Divide dough into 3 equal parts and roll each part to 1/8 inch thick on floured board. Spread applesauce on each part. Dot with oleo and sprinkle with sugar. Then roll each part like a jelly roll and lay length-wise in baking dish. Pour half and half milk over rolls. Dot with oleo and sprinkle with remaining sugar. Bake at 350° until brown; about 45 minutes.
Melt almond bark; add remaining ingredients and stir well. Spread on cookie sheet and cut into squares when firm.
Boil sugar with water about 5 minutes. Dissolve 2 packages jello in this syrup. Add pineapple juice, lemon juice and almond flavoring. Mix all together thoroughly. Place in refrigerator. About 1 hour before serving, mix one part mixture to one part water. Chill. When put in punch bowl, add one part ginger ale or 7-Up. Serves 75.
Bring first 5 ingredients to a boil. Add clear jell mixture and bring to a boil again. You might have to add more or less clear jell until it's nice and thick. Put in jars and seal.
Heat oven to 350°. Put flour, sugar, cocoa, salt and pecans into ungreased 8-inch square baking pan. Stir with fork until blended. Add oil and eggs; stir to mix well. With rubber spatula, scrape any ingredients clinging to sides, corners and bottom of pan into batter. Bake 15 minutes or until top feels firm. Sprinkle with marshmallows and return to oven. Bake 5 minutes longer or until marshmallows have softened. Cool in pan on rack; cut into bars.
Combine cheeses; let come to room temperature. Beat with mixture until smooth and creamy. Add remaining ingredients, beat until fluffy. Chill. Serve with chips or crackers.
Mix with a fork until all dry ingredients are taken up into a crumbly mixture. Pour into potato mixture and bake at 350° for 30 minutes.
Sift flour, baking powder, salt and sugar. Cut in shortening and add milk to make a soft dough. Toss onto floured board and knead gently. Roll out 1/4-inch thick and brush with melted butter or margarine. Cover with chopped apples and sprinkle with sugar and cinnamon. Roll as for jelly roll and shape into large crescent on greased baking sheet. Bake in a 425° oven for 20 to 25 minutes. While still warm, frost with confectioners sugar frosting and sprinkle with chopped nuts. Yields 12 (1-inch) slices.
In a mixing bowl, cream together butter and sugar; blend in milk and vanilla. Stir in flour, chopped cherries and chopped pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap. Chill thoroughly. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375° until edges are golden, about 12 minutes. Makes about 60 cookies.
Layer bottom of dish with sliced potatoes, then 1 layer of sliced onions, 1 more layer of potatoes. Heat 2 cans soup; add 1/4 can water. Pour over potatoes. Slice Spam and lay over top. Bake at 350° for 1 hour.
To lemon cake mix, add drained pineapple and instant pudding. Fold together with a wooden spoon. Add apples and nuts (if desired). Bake at 350° in a round pudding pan or pound cake pan until brown, soft and delicious.
Mix butter, sugar and vanilla. Add flour, salt and nuts. Chill. Roll into 1-inch balls. Bake until set, but not brown (10 to 12 minutes) at 400°. Roll in powdered sugar.
Drain beans well. Put salad mixture in a low flat dish so the liquid will get into the beans. This salad is best made the day before serving and will keep in refrigerator for 2 weeks.
Mix melted margarine and brown sugar and spread in bottom of Bundt pan. Melt 1 stick margarine. Combine sugar and cinnamon and place in separate bowl. Tear thawed bread dough in pieces to form balls. Dip into margarine and then into sugar. Layer in pan in uneven rows. Let rise for 2 hours. Bake 30 minutes at 350°.
Preheat oven to 450°. Trim asparagus and green beans. Cut peppers into strips. Pare carrots and sweet potato and cut into bite size pieces. Drizzle with olive oil, salt and pepper. Bake in large roasting pan, turning occasionally about 30 minutes.
Blend topping ingredients together until crumbly. Put cherry pie filling in a buttered baking dish. Top with the crumb topping. Bake 30 to 35 minutes at 350°.
Add sugar and lightly beaten eggs to milk. Beat until smooth. Bake until set firm. Egg whites may be left out and used in meringue.
Heat oven to 350°. Mix all ingredients together. Spoon into 9-inch pan. Bake 20 to 25 minutes or until lightly brown. Serve with tortilla chips or crackers. Makes 2 cups.
Heat oven to 375°. Beat Crisco and sugars until creamy. Add eggs, milk and vanilla. Combine flour, spices, soda and salt. Mix well. Stir in oats and mix well. Drop by tablespoons on baking sheet and bake 12 to 13 minutes or until brown.
Cook beans in 1-inch water for 8 minutes over medium heat covered. Cut zest from lemon rind and cut into 1/8-inch strips. Squeeze lemon juice and set juice and rind aside. Saute oil and garlic in pan for 1 minute. Add beans and coat with oil/garlic mixture. Add lemon juice and rind. Sprinkle with Parmesan cheese before serving.
Mix all ingredients; bake in preheated oven at 350 degrees for 20 minutes. It will be moist inside when done. Bake in a large Pyrex dish. Makes 15 large squares.
Cream butter, sugar and egg whites. Add flour alternately with milk. Add flavoring. Bake in layers at 350° until done.
Grind the pecans in a food processor. Combine ground pecans, graham cracker crumbs, 2 tablespoons sugar and melted margarine in a bowl and blend well. Press the mixture onto the bottom and sides of a greased 9-inch spring-form pan. Chill in the freezer while preparing the filling.
Brown beef and drain. Mix taco seasoning with 1 cup water and simmer until most of water is evaporated. Mix beans in beef. Spread mixture into large pan. Spread sour cream on top beef mixture. Put lettuce on top of sour cream, tomatoes, green onions and cheese. Serve with corn chips.
In saucepan, heat milk, Velveeta and margarine until melted. Butter a 9 x 13-inch dish. Spread partially thawed potatoes in dish. Pour milk, Velveeta and margarine mixture over potatoes. Cover and set overnight in refrigerator. Do not stir. Before baking, sprinkle with shredded Cheddar cheese. Bake at 350° for 45 minutes.
Bring syrup and sugar to a boil. Remove from heat and stir in peanut butter and vanilla. Add and stir in cornflakes. Put by teaspoonful on waxed paper.
In a 4-quart pot, melt 1 tablespoon butter over medium heat with no lid. Place beef cubes in and braise meat until all juices are cooked out (takes about 10 to 15 minutes). Let beef cubes cook until bottom of pan has brown crusty bits (this helps make the gravy). Add 2 cups water (or until meat is covered with water). Add chopped onions. Cover and simmer for 1 1/2 hours.
Combine all ingredients except Jiffy mix; then add Jiffy. Bake at 350° for about 60 minutes.
In 4-quart saucepan over medium heat, in hot butter, cook onions and sugar for 10 minutes. Stir in flour until well blended with onions and pan juices. Add water, wine and undiluted beef broth and heat to boiling. Reduce heat to low. Cover and simmer 10 minutes. Cut 4 (1-inch thick) slices of bread from loaf. Save remaining bread to eat with soup. Toast the bread slices in a 325° oven until lightly browned, about 10 minutes. Ladle soup into 4 (12 ounce) oven-safe bowls and place 1 slice toasted bread on surface of soup in each bowl. Fold Swiss cheese slices and fit onto toasted bread slices in soup. Place soup bowls on jelly-roll pan for easier handling. Bake in a 425° oven for 10 minutes or just until cheese is melted.
Boil cabbage in water 15 minutes. Mix soup and milk together. Layer cabbage and stuffing in 3 x 9-inch baking pan. Pour soup over it. Bake at 350° for 50 minutes.
Melt margarine in saucepan. Blend in brown sugar and salt. Cook over low heat 2 minutes, stirring. Add milk; continue stirring until mixture comes to a boil. Remove from heat and blend in confectioners sugar and vanilla. Thin with water if too thick or add more sugar if too thin.
Drain artichoke hearts and mince or chop finely; mix all ingredients together and cook for 30 minutes at 350°.
Remove any fat from chicken. Cut chicken into bite size pieces. Combine onion, garlic and butter in covered microwave-safe casserole dish; microwave on High for 3 minutes. Stir in peanut butter, stock, honey, mustard, curry powder, cardamom and Tabasco. Add chicken pieces. Stir well. Microwave on High 6 minutes. Stir; microwave on High another 6 minutes. Serve with rice.
With electric mixer, cream margarine well. Add powdered sugar and beat well. Next, add eggs, one at a time, and beat well again. Finally, add flour, vanilla and flavoring, mixing well. Line bottom of tube pan with wax paper, well-greased. Bake at 325° until done, about 1 hour for a large cake, or divide batter and make 2 loaf cakes.
Melt butter, add sugar and peaches. Heat. Mix flour and milk. Pour over peach mixture and bake 1 hour at 350° in 9 x 9-inch baking pan. Serve warm with Cool Whip.
In bowl, combine egg whites and milk. In other bowl, combine bread crumbs, Parmesan cheese and spices. Dip each breast in egg white mixture, then in crumbs. Melt butter in skillet. Brown chicken on both sides until no longer pink and juices run clear.
Preheat oven to 400°. Put paper muffin cups inside muffin pans. Mix together the	flour,	quick oats, sugar, baking powder and salt. Dig a hole in the middle. In another bowl, break the egg and mix it with milk and oil. Add liquid mixture to	dry mixture and stir.	Fill muffin cup half way; then	put teaspoon of blueberries in the middle and then a teaspoon more of butter. Bake at 400° for 20 to 25 minutes. Yields 18 to 20 muffins.
Mix well. Roll out and form into small balls. Bake at 350° for about 10 minutes.
Arrange chicken in a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with stuffing mix; drizzle with butter. Pour orange juice over chicken; cover and bake at 350° for 1 hour. Serve over rice with Sweet Orange Sauce.
Heat oil and margarine. Add cooked noodles to oil. Add onions. Brown noodles then add broth and milk. Add frozen peas. Cook 15 minutes.
Heat oven to 350°. Grease a 9 x 13-inch pan. Stir the first 3 ingredients until well blended. Mixture will be stiff. Stir in marshmallows and nuts. Spread in pan. May have to use your hands to press mixture into pan. Bake 25 to 30 minutes.
Bring to boil the cherries, water and spices. Add sugar to taste according to the sweetness of the cherries. (I start with 1/2 cup of sugar and add an additional 1/2 cup if cherries are unpitted or tart.) Boil cherries for 20 minutes or until tender. When done, blend flour and milk; add to cherry mixture while boiling, just long enough to mix. Serve cold.