HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash chicken thighs well. Dry with paper towel. In hot margarine in large skillet, saute chicken thighs, skin side down, 5 minutes or until golden brown. Add onion and garlic. Saute, covered, 5 minutes.
Soak squash, onions and salt in ice water 4 to 5 hours.
Heat until butter is melted and sugar dissolved. Watch and whisk. Remove from heat while still warm. Add flavorings.
Preheat oven to 350°. Bake chicken until half done. Pour off liquids. Mix remaining ingredients and spoon over chicken. Bake until done.
In 8 x 8-inch baking pan, combine vinegar, cinnamon, nutmeg, salt, pepper, caraway seed and apple. Top with pork chops. Brush each with Worcestershire sauce. Cover with wax paper. Microwave on High 5 minutes. Rearrange chops; reduce power to 50% and microwave 7 to 15 minutes or until meat is no longer pink.
Brown ground meat in skillet. Rinse in colander under hot water to remove excess fat. Return to skillet. Add onion, garlic and other seasonings. Cook until onion is tender. Add remaining ingredients and simmer 20 to 30 minutes. If desired, add other vegetables such as celery, zucchini, carrots and so forth.
Mix all ingredients together, except stuffing, and place in layers in a casserole dish. Layer squash mixture, then a layer of herbal stuffing. Do this until all of squash mixture is used. Top with herbal stuffing and sprinkle with butter. Bake at 400° for 20 minutes.
Saute sausage; drain. Beat eggs and add milk, salt and mustard and mix well. Layer bread cubes in a greased, 13 x 9-inch baking dish. Add crumbled sausage	and cheese. Pour egg mixture over top. Bake 45 minutes at 350°. This dish can be made the day before or can be frozen.
Melt butter in 13 x 9 x 2-inch pan. Add beef consomme soup, French onion soup and rice. Mix well. Lay pork chops on top of mixture. Cover with lid or foil and bake at 350° for 1 hour. Remove all fat from chops before cooking.
Cook hamburger and chopped onion; drain. Boil noodles according to package directions; drain. Mix all the preceding ingredients in a 13 x 9-inch baking pan. Cover pan with foil. Bake at 375° for 45 minutes.
Cut pork into thin slices and brown in hot oil. Cut green onions into 1-inch lengths and cook another minute. Cut tofu into small squares and add to meat and onions. Add soy sauce and sugar. Mix gently and let cook for a few minutes. Mix miso with water and let cook another few minutes. May thicken with a little cornstarch and water paste. Serve with steamed rice.
Mix sugar in milk; bring to boil. Cook 4 1/2 minutes, stirring all the time. Stir in chocolate chips, marshmallow cream, butter, vanilla and nuts. Stir until smooth. Pour in buttered pan. Let cool.
Combine all ingredients except add meat last. Shape into 2 loaves in pan. Bake at 350° for 1 hour (1 large loaf may take a little longer). Add bacon on top last 20 minutes if desired.
Dissolve yeast in water and mix with eggs, shortening, salt and sugar. Add flour and mix until flour is blended. Do not knead. Put in greased bowl. Refrigerate overnight.
Fry bacon and drain. Break into pieces when cool. Mix with mayonnaise, sugar and vinegar. Pour over broccoli florets, onion and raisins. Let stand 1 hour before serving. Dressing will drain down into salad.
Heat oven to 350°. Cut stems from mushrooms and chop. Partially hollow out bottoms. Cook and stir stems, onion and pepper in 3 tablespoons margarine until tender. Remove from heat. Stir in bread crumbs, salt, thyme, black pepper and 1/2 cup chopped mushrooms.
Beat cream cheese and confectioners sugar together. Add milk and instant pudding. Add vanilla. Fold in Cool Whip. Crush cookies. Mix cookies into the mixture. Chill and serve.
Cook macaroni until tender; drain and place in casserole. Add onion, tomatoes (blended in blender) and salt. Bake at 350° for 1 1/2 hours.
Layer each ingredient in a pan as listed. Bake at 325° until cheese is melted. This is great with chips, crackers, tortillas or other finger foods.
Brown beef; drain. Add barbecue sauce, onions and brown sugar. Separate biscuits and place in ungreased muffin cups, pressing dough to cover bottom and sides. Spoon meat mixture into dough. Sprinkle with cheese. Bake 10 to 12 minutes at 400°.
Grease and flour 4 layer pans. Cream well the butter, Crisco and sugar. Add egg yolks, one at a time. Add flour sifted with soda, alternating with buttermilk. Add vanilla, coconut and nuts. Beat egg whites and fold into mixture. Pour in cake pans. Bake at 325° for 25 minutes.
Bring the sugar and the syrup to a boil over medium heat in a 4-quart saucepan. Remove from heat; add peanut butter and corn flakes. Mix well and pat into 9 x 9-inch pan. Combine the chips and melt either in microwave or in a double boiler. Spread over cereal and peanut butter mixture. Yields 16 servings. Let cool! Mmmm. Mmmm. Good.
Place sugar, salt, syrup and water together and cook until it forms a soft ball in water, then pour 1/3 of syrup over beaten egg whites and beat. Add vanilla; put remainder of syrup back to cook. Cook until it forms a hard ball in cold water. Pour over egg white mixture and beat until it will hold shape. Drop by teaspoonfuls on oiled paper.
Fill 5 gallon keg or stone jar to within 3 inches of top with small cucumbers, then fill with brine, by mixing 2 pounds of salt with 2 3/4 gallons water. Let stand until cucumbers are cured (1 week or 10 days). Rinse cucumbers with cold water, after removing from brine; punch blossom end with nail. (This keeps them from shriveling and is very important.) Then cover with vinegar and 3/4 ounce of alum. Let stand 10 days. Remove from vinegar and add sweet vinegar, 1 1/2 to 2 gallons. Add the following mixture to dissolve good. Bring to a boil. Add 1 cup of this mixture to each jar or until all is used. If this is not enough to finish filling the jars, add cold vinegar.
In a buttered bowl put in nuts and marshmallows. Melt chocolate chips in double boiler. When melted, pour in milk, stir quickly until blended. Pour over nuts and marshmallows. Put in a lightly buttered 9 x 13-inch pan. Put in refrigerator until firm. Cut into pieces.
In a large bowl, mix corn meal, salt and soda and set aside. Beat eggs well and add onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with dry ingredients and mix well. Pour into greased 12 x 14-inch baking dish. Bake at 375° for 55 minutes or until golden brown.
In a large bowl, add eggs, oil, vanilla, sugar, and salt. Mix together. Put yeast in warm milk and let yeast dissolve. Add to egg mixture and then add flour 1 cup at a time. Knead to make a soft dough. Let rise 1 1/2 to 2 hours or until double in size. Put in 4 pans and let rise again. Bake at 350 degrees for 20 to 25 minutes
Saut onions and garlic in butter. Stir in spinach. Line a 10-inch spring-form pan with pastry making sure it overlaps the sides. Layer 1/2 the ham, 1/2 the cheese, 1/2 the red pepper, 1/2 the spinach mixture into the pie shell. Pour in 1/2 the beaten eggs. Repeat all layers. Pan will be full. Cover with pastry and pinch the edges to seal. Trim excess pastry and slash the top to allow the steam to escape. Brush top crust with beaten egg. Bake at 400° for 15 minutes, reduce heat to 350° and bake for 45 minutes. If the crust becomes too brown, cover lightly with foil. Cool pie for 15 minutes and remove spring-form. Serves 10.
Wash and trim carrots. Cook in a small amount of boiling salt water for 15 minutes or until tender; drain. Melt margarine in a skillet or saucepan; add sugar, honey and carrots. Cook over low heat, turning carrots frequently until well glazed. Sprinkle with chopped parsley and serve immediately. Makes 4 servings. Each equals 1 starch, 1 bread and 1/2 teaspoon fat.
Combine marshmallows, butter, vanilla, and food coloring in top of a double boiler. Heat over water until marshmallows and butter are melted, stirring frequently. Gradually stir in cornflakes. Drop from spoon onto waxed paper with hands. Shape into a 9-inch wreath. Decorate with red candied cherries or red hots. Makes one 9-inch wreath.
Thoroughly cream shortening and sugar. Add egg; beat well. Stir in water. Sift together dry ingredients; add to creamed mixture. Stir in raisins and nuts. Drop from teaspoon 2 inches apart on lightly greased cookie sheet. Bake in moderate oven (375°) for 10 minutes. Makes 42.
Mix all ingredients together in pot. Cook slowly for 1/2 hour. Pack in hot sterile jars and seal.
Microwave cheese and margarine on Medium until melted. Stir in remaining ingredients. Pour into lightly greased pan to cool. Cut into squares and enjoy.
Mix vinegar, water and salt. Heat solution and pour over cucumbers. Add a piece of dill to jar. Sprinkle 1/4 teaspoon alum over jar.
Mix together melted butter and crumbs. Press into 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Cream 1 cup butter and confectioners sugar. Stir in chocolate and flavorings. Add egg substitute and beat until fluffy. Pour into pan. Chill 4 hours. Put Cool Whip on top. Garnish with shaved chocolate.
Combine chicken, 1 cup sour cream, 3/4 cup cheese and onion; mix well. Dip tortillas in hot oil to soften; drain. Top each tortilla with 1/4 cup chicken mixture. Roll up tightly. Place, seam side down, in a 13 x 9-inch baking dish. Top with salsa. Bake at 375° for 25 minutes. Sprinkle with remaining cheese. Serve with remaining sour cream. Makes 6 servings.
Combine juices with Kool-Aid and mix thoroughly. Chill and serve. Can also be used to fill ice trays to make ring for punch or use to make popsicles.
Cut whole pineapple in half lengthwise. Using melon baller, scoop out pineapple, then fill with mixture of fresh fruit: balled cantaloupe and honeydew. Add slices of strawberries and bananas. Garnish with mint leaves.
In a baking dish, place ingredients in order given. Bake just long enough to heat through, approximately 30 minutes at 350°.
Combine dry ingredients in bowl. Add eggs and oil, stirring. Do not beat. Stir in vanilla, pineapple, bananas and 1 cup pecans. Spoon batter into 3 greased and floured cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely on racks. Spread frosting between layers and on top and sides. Sprinkle with remaining pecans.
Chop cabbage and green onions; combine. Brown slivered almonds and sesame seed together in very little oil and set aside.
Prepare brownie mix as package directs for chewy brownies adding pecans if desired. Bake in a 9 x 13-inch pan and cool.
Melt jelly and mustard in pan.	Cut wieners into 1-inch pieces and add to jelly	mixture. Cover and simmer 20 to 25 minutes. May be served with toothpicks.
In a large bowl, cream sugar and shortening together. Add eggs; beat well. In another bowl, blend flour, salt and baking powder. Next add flour mixture to wet mixture; add milk and vanilla. Place in greased and floured cake pan. Bake at 375° for about 35 minutes.
Mix pineapple and jello and heat until jello dissolves. Let cool and stir in buttermilk and cool whip. chill at least 1 hour in refrigerator. Put fresh or canned peaches in center and mint leaves or lettuce around edge. Just enough to fill the large Tupperware mold.
Mix flour, sugar and cinnamon together well. Add oil; mix like bread crumbs. (Do not over mix this part.) Remove 1 to 1 1/4 cups to be used on top of cake. Add rest of ingredients. Bake at 325° near top of oven for 45 minutes or when a toothpick comes out clean.
Combine broccoli, bacon or Parmesan, Cheddar and onion. Mix together mayo, sugar and vinegar. Pour over broccoli and toss gently. Chill for 2 to 3 hours or overnight. Serves 12.
Wash sweet potatoes; prick with a fork. Place on paper towels and cook on High (100% power) in the microwave 10 to 13 minutes, or until tender, turning halfway through cooking. Set aside. Combine remaining ingredients. Cover and cook on High for 3 minutes. Stir mixture, then cook, uncovered, on High 1 1/2 to 2 1/2 more minutes or until the sauce is thickened. Slit sweet potatoes and spoon sauce over each one. Makes 4 servings.
Brown beef, onion and pepper. Add chili powder and simmer for 15 minutes. Add the remaining ingredients to beef mixture. Mix beef mixture with cooked noodles. Pour into casserole dish and bake in a 325° oven for 30 minutes.
Combine all ingredients and mix well. Trim crusts off 16 to 18 buttered bread slices. Place slices buttered side down in muffin tins and shape in. Fill with meat mixture (full) and bake at 350° for 40 minutes. Can be frozen or good for lunches, cold or warm.
Cream shortening and continue to beat as you add sugar and egg. Sift dry ingredients together and add alternately with milk. Add cooled chocolate. When dough is well combined, form into rolls about 2 inches in diameter and chill until firm. Cut half of dough into thin rounds and place on cookie sheet. Then place half a rounded teaspoonful of coconut filling on each cookie. Cut remaining dough into rounds and press each on top of filling to form cookie sandwiches. Bake 10 minutes at 400°.
Cream shortening, sugar and eggs well. Add pumpkin, water and dry ingredients. Add nuts, raisins and coconut. Bake at 350° for 25 to 35 minutes.
Cook vegetables according to package directions. Mix all ingredients and pour into a casserole dish. Bake until bubbly at 350° for approximately 1/2 hour.
Cream together the butter, sugar, orange rind and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Stir in marmalade and chopped nuts. Sift dry ingredients together; add to first mixture alternately with combined orange juice and evaporated milk. Turn batter into a waxed paper lined and greased 9-inch tube pan. Bake in a 350° oven for 1 hour. Cool in pan 10 minutes. Remove from pan. Blend together the cream cheese and milk. Spoon cream cheese on top of each serving. Top with orange sauce.
Alternate layers of cookies & pudding until all is gone. Spread cool whip on top and sprinkle with crushed oreo cookies. Put in refrigerator for 1 hour and then eat.
Melt butter. Add sugar and flour. Blend. Add eggs 1 at a time and beat. Stir in syrup. Add vanilla and nuts. Pour in two 9-inch unbaked pie shells. Bake at 350° for 40 to 45 minutes.
Prepare cake in Bundt pan according to directions, but instead of oil use apricot nectar. Let cool. Mix sugar and enough juice to make a glaze. Pour over cake and serve.
In mixer, beat butter until almost white (approximately 6 to 7 minutes). Add sugar, egg yolks and vanilla; mix well. Add walnuts. Sift in flour and mix by hand until batter is similar to pie crust. Make crescent shape from about 1 tablespoon dough mounded. Bake at 350° until lightly browned; check after 15 minutes, then often as they brown fast after that. While still hot, sift powdered sugar over them.
On bottom of casserole dish, spread cream cheese, then chili. Then spread with sliced cheese on top. Warm in oven. Dip with tortilla chips.
Heat oven to 350°. Grease and flour 15 1/2 x 10 1/2 x 1-inch jellyroll pan. In medium saucepan, combine water, butter and cocoa. Cook over medium heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; set aside. In large mixer bowl, stir together flour, baking soda and salt. Add eggs and sour cream; beat just until blended. Add cocoa mixture; beat just until blended. Batter will be thin. Pour into prepared pan. Bake for 25 to 30 minutes or until toothpick comes out clean. Cool on wire rack. Spread Peanut Butter Chip Frosting.
Combine the first 3 ingredients in a saucepan with the water. Bring to a boil for 1 minute. Let cool! Add the Cool Whip, then add the oranges. Refrigerate.
In a large bowl, combine all salad ingredients and mix thoroughly. Portion into individual bowls. Garnish with greens. Sprinkle your favorite dressing and serve.
Taste for seasonings. Serve topped with chopped chives, shredded cheese or chopped red onions. Serves 12 to 14 people.
Take 2 cookies. Place a scoop of ice cream in the middle; press down softly. Put the sprinkles in a pan and roll the sides in the sprinkles so they stick to the sides. This is fun and easy for the kids. Use whatever you want, graham crackers, M&M's. Just have fun!
Pick over and wash beans. Put in bowl and cover with water an inch or two above beans. Soak overnight. In the morning, drain and put in bean pot. Boil one cup of water and stir in salt, sugar and molasses. Pour over beans and add enough boiling water to cover them. Cover bean pot and bake in 250° to 300° oven all day. From time to time, while baking, check water level and keep beans just covered with water. If baking 4 cups of beans, use one tablespoon salt. (No fat.)
Soak apricots in warm water for 30 minutes. Drain and chop. Mix with sugar. Mix soft margarine and egg. Stir in water and orange juice. Sift and stir in flour, baking powder, soda and salt. Blend nuts and apricots and combine with batter. Line greased pan with wax paper and let stand 20 minutes before baking. Bake 50 to 60 minutes at 350°. Remove from pan and remove wax paper at once.
Cook broccoli as directed; drain. Arrange in a greased baking dish. Place chicken on top. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle with cheese. Combine bread crumbs with butter. Place on top of cheese. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Thaw cauliflower or broccoli and drain. Saute onion in butter. Add water and flour; cook until thick. Remove from heat and add Cheez Whiz and eggs. Pour over cauliflower or broccoli. If you wish, cover with bread crumbs and 3 tablespoons butter. Bake at 350° for 20 minutes or until set.
In medium saucepan, combine 2 cups sugar with 2 cups water. Stirring, boil 2 minutes. This makes 2 cups syrup. Cool. Combine with 2 cups lemon juice from fresh lemons and 4 cups water.
Chop bacon and saute with celery and onions (3 minutes). Add shrimp and saute for 5 minutes more. Add crushed tomatoes, rice (raw) and the rest of the ingredients. Mix well; simmer, covered, for 30 to 40 minutes. Water may have to be added.
Brown ground beef and onion together. Add salad dressing mix, sugar and tomato sauce. Bring to a boil; cover and simmer for 10 minutes.
Cream peanut butter and shortening together. Add sugar gradually, continuing until mixture is light and fluffy. Add beaten egg. Sift flour and soda together; add. Mix well. Roll in balls and then roll the balls in sugar and put on cookie sheet. Put kisses on cookies when removed from oven. Bake for 10 to 15 minutes at 350°.
Combine 1 cup evaporated milk and chocolate in small saucepan. Cook over medium heat stirring frequently, until chocolate melts and mixture is smooth. Add caramel and cook until melted. Remove from heat. Meanwhile beat eggs and sugar in large bowl unti well blended. Stir in hot chocolate mixture. Add coconut. Stir in remaining 2 1/3 cups milk and pecans. Refrigerate until chilled. Churn and freeze as usual. Makes 2 quarts.
Mix well the sugar with Cool Whip and cream cheese. Add pineapple, pie filling, marshmallows, Eagle Brand milk and nuts. Chill several hours.
Sift flour, baking powder and salt together; cut in shortening with fork until resembles coarse cornmeal. Add milk working in only enough to combine ingredients. Turn out on floured board; knead until smooth. Pat or roll out 1/2-inch thick and cut with biscuit cutter. Place on lightly greased baking sheet. Bake in 450° preheated oven 12 to 15 minutes. Makes 16 to 18 biscuits.
In a large bowl, pour boiling water over biscuits. Add salt, molasses and oleo until melted. Let cool. In small bowl, dissolve the yeast in 1/2 cup warm water; add to cooled wheat mixture. Add flour, cup by cup, until it becomes hard to stir. Turn on floured surface and let rise while you clean out and grease the large bowl. Knead the dough, adding more flour as necessary, until you have a smooth and resilient dough, about 10 minutes. Return the dough to the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in volume (about 1 hour). Form dough in 2 loaves and place in greased 8-inch bread pans. Cover with smooth towel and and let rise about 30 minutes. Bake in preheated oven at 325° for 50 minutes.
Brown hamburger and onion. Add pressed garlic. Combine soup with water to make 2 1/2 cups liquid. Combine with barbecue sauce, salt, corn and olives. Add to meat. Mix and simmer 5 minutes. Place cooked macaroni in 3-quart greased casserole or 9 x 13-inch pan. Stir in everything else. Cover and bake at 350° for about 1/2 hour. Sprinkle with grated cheese and bake uncovered for 10 more minutes. Serves 12.
Combine egg yolks, vinegar, salt, paprika, sugar and lemon juice; beat at high speed. Drop in 1 drop of oil at a time until mixture thickens, then pour in rest of oil. Add as many onions and pickles as you like.
Combine first 5 ingredients; mix well. Form into 6 patties. Broil, grill or pan-fry, turning once, until done as desired. Serve on buns with Secret Sauce.
Preheat oven to 350°. Thaw spinach and drain, pressing to remove excess liquid. Combine spinach and remaining ingredients in large bowl. Roll mixture by tablespoons into 1-inch balls. Place balls on a lightly greased baking pan and bake 20 minutes or until golden brown. Unbaked spinach balls may be stored in the freezer.
Arrange half the bread cubes in a buttered 9-inch round pan. Scatter drops of cream cheese over bread. Sprinkle blueberries over cream cheese. Arrange remaining bread cubes over blueberries.
Saute mushrooms and onion until soft using two 9 x 13-inch pans. Spread a small amount of Hollandaise sauce on the bottom and place a layer of noodles on top. Then cover with half of the chicken and sprinkle with salt and pepper to taste.
Trim crusts from bread; let slices dry out slightly. Chop shrimp very finely. Toss with onion, salt, sugar, cornstarch and glutamate. Mix well. Stir in beaten egg and water chestnuts. Mix well. Spread mixture on bread. Cut each slice in quarters. In large heavy skillet or saucepan, heat oil (about 1-inch deep) to 375° on deep frying thermometer. Drop bread pieces several at a time, shrimp side down, in hot oil. Fry until edges of bread begin to brown. Turn on other side and fry until golden brown. Drain well on paper towels. Sprinkle with chopped parsley. Serve warm. Makes 48.
Spread pineapple over the bottom of an 11 x 9 x 1-inch pan. Cover pineapple with fruit pie filling. Cover completely with cake mix. Slice butter in 1/4-inch slices and cover all over cake mix. Bake at 350° for 40 minutes until golden brown.
Blend together soups, sour cream, milk and onion. Fold in potatoes. Place in greased 13 x 9-inch glass baking dish. Combine cracker crumbs and melted margarine. Place evenly on top of potato mixture. Bake at 325° for 1 hour or until potatoes are tender. Serves 10 to 12.
Put all ingredients in a 9 x 9-inch square pan. Cover with aluminum foil and bake 35 minutes at 350°.
Mix Parmesan cheese and Italian seasoning and roll chicken in it. Place in baking dish. Melt butter and cook green onion. Add flour and milk to onion and let thicken. Add spinach and pimento. Mix. Pour over chicken. Top with Provolone cheese or Swiss cheese slices on top. Bake 30 to 35 minutes at 350°.
Pour the nuts and coconut in bottom of a greased 13 x 9-inch pan. Mix the cake mix per directions on package. Pour on top of nuts and coconut. Mix the margarine, cream cheese and powdered sugar. Pour on top of cake mixture. Bake at 300° for 1 hour.
Preheat oven to 350°. Saute onion in butter until limp. Add all but shrimp, egg and parsley to the pan and simmer 15 minutes. Add shrimp and simmer an additional 3 minutes. Chop the egg and gently stir in. Spoon shrimp mixture into individual scallop shells or a 1 1/2-quart casserole and bake 15 minutes. Garnish with parsley to serve. Serves 6.
Soak Grape-Nuts in 1 cup sweet milk and 1 cup sour milk for 15 minutes. Add beaten egg. Sift dry ingredients together. Blend with Grape-Nuts mixture. Transfer to 1 large or 2 small greased loaf pans. Bake 1 hour in a 350° oven. Let stand 1 hour and 20 minutes before cutting. Great for toast.
Combine first 5 ingredients. Let stand several hours to blend flavors. Prepare vegetables and add dressing. Cauliflower and broccoli are also good added to this.