HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken breasts for 25 minutes, then cut up in bite-size pieces. Spread cottage cheese in bottom of 9 x 13-inch pan. Sprinkle Parmesan cheese on top of cottage cheese.
Combine and mix ingredients for 2 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 60 minutes.
Place the eggs in pan and cover with lukewarm water. Heat rapidly to boiling point, then boil about 8 minutes. Remove the pan from heat, cool eggs in cold running water. Peel the eggs carefully and cut eggs in half lengthwise; remove the yolks. Place egg yolks and other ingredients in bowl. Mix with fork until well blended. Spoon some of the egg yolk mixture back into each white half. Sprinkle the top lightly with paprika. Chill in refrigerator before serving. Makes 6 servings.
Combine cake mix, pudding, yogurt, egg whites and vanilla (beat at low speed for a minute). Gradually beat in soda. Pour into a 9 x 13 pan sprayed with non-stick cooking spray. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean.
In 1-pint jar with tight fitting lid, combine oil, ReaLemon, garlic, salt and pepper. Shake well. In narrow 1-quart glass container, layer 1/2 each of the green pepper, tomatoes, cucumber and onion. Repeat layering with remaining vegetables. Pour dressing over salad. Chill 4 hours to blend flavors. Makes 8 servings.
Butter casserole dish. Layer green tomato slices, cheese and crumbs. Dot with butter. Continue layers, ending with buttered crumbs. Bake at 325° for 50 minutes or until tomatoes are tender. Tomatoes may be parboiled first if baking time is to be short.
Mix all ingredients in large bowl and chill overnight. Makes 5 (1 cup) servings.
Mix all ingredients until well mixed. Let sit for several hours or overnight. Serve with a variety of crackers. Keep well for several days.
Cut poultry into 1-inch cubes. Combine with soy sauce, oil and ginger; mix well. Spray nonstick electric frypan or large skillet with cooking spray. Add poultry in single layer. Cook and stir over medium-high heat until lightly browned. Stir in onion and mushrooms. Mix well. Stir in 3/4 cup broth. Add mixed vegetables. Cover and simmer 5 minutes. Mix remaining broth with cornstarch until smooth; stir into skillet. Cook and stir until sauce is thick. Serve over hot rice. Makes 4 servings, approximately 190 calories each.
Opal basil will make a wonderful herb vinegar, imparting both its flavor and color to the vinegar. Start with a dry, clean bottle. Pack several sprigs of opal basil to make 2 cups. Place into bottle. Fill basil-packed bottle to within one inch of top of bottle with a quality white wine or cider vinegar. Let stand in dark place about three weeks.
Place water and rice in saucepan; bring to boil. Cover and reduce to low heat for about 20 minutes. Add remaining ingredients; return to boil. Cover and simmer on low heat for 10 minutes.
Beat eggs, sugar, milk, vanilla and butter. Mix in bread crumbs. Put in 9 x 12-inch pan. Sprinkle with sugar and cinnamon. Bake at 325° for 35 to 45 minutes. Add raisins and butter.
Sift dry ingredients together. Beat eggs. Add the four dry ingredients. Add remaining ingredients. Add oil last. Pour into two greased loaf pans. Bake at 350° for 60 minutes. Toothpick should come out clean, not sticky! Keep in refrigerator or freezes well.
Prepare brownie mix per package. Drain peppers and add to mix. Bake per package. Serve with a lot of milk.
Work first 5 ingredients together to form smooth paste; add carob chips. Roll a spoonful of dough between the palms of hands. Flatten with bottom of glass or cookie press. Bake on ungreased cookie sheet for 25 minutes at 325°, until golden brown.
Brown hamburger with the onions, salt, chili powder and cumin powder. Add tomato sauce, paste and soup; cook slowly for about 2 hours. Sauce is enough for several hot dogs.
Peel potatoes	and onions. Cut them into cubes. Put into a frying pan and cover with water.	Cook on medium-high until potatoes are tender. Add the can of corned beef and mix it in with potatoes. Cook on low heat until corned beef is heated. Pepper and salt as necessary. The corned beef has salt in it already.
Heat oven to 375°. In a small bowl combine cream cheese, mushrooms, pimiento, onion and hot pepper sauce. Separate dough into 10 biscuits; press or roll each to a 4-inch circle. Spread each with a heaping teaspoon mushroom mixture; roll up and seal edges. Cut into 6 pieces. Roll in croutons. Place on ungreased cookie sheet. Bake at 375° for 13 to 18 minutes until brown. Serve warm. Makes 60.
In a gallon jar, place sliced cucumbers, dill and garlic. Bring to a boil water, vinegar, sugar and salt. Pour hot solution over cucumbers. Let stand until cool. Put on lid and refrigerate.
Combine hamburger meat, onions, green peppers, mushrooms, tomato sauce, salt and pepper. Mix well. Place into pan (loaf or square). Bake 400° until done. Drain grease. Mix tomato soup; heat until boiling. Pour over meat loaf.
Mix 1/4 cup sugar and cinnamon and roll each biscuit in the mixture and place them on edge in a greased Bundt pan. Combine last four ingredients in a saucepan and bring to a boil. Pour mixture over biscuits. Bake at 350° for 25 to 30 minutes. Cool 5 minutes, then flip over onto a plate.
Mix together. Batter will be stiff. Grease and flour pans. Bake at 300° for 1 1/2 hours. Use Delicious or Stayman apples. Makes 2 to 3 loaves.
Chill beater and bowl before whipping cream. Helps to whip faster. Dissolve jello in hot water and let cool. Mash soft cheese and add pineapple with juice.
Simmer water, sugar, cinnamon sticks and whole cloves for 15 minutes. Take 1/2 cup mixture and tea bag; bring to boil. Cook slowly for 5 minutes. Strain or remove spices. Add mixture. Add pineapple juice, orange juice and lemon juice.
Mix cream, vinegar and sugar. Heat; cool. Beat eggs and pour into mixture and heat until it gets thick.
Grease 13 x 9-inch pan. Layer nuts and raisins on bottom. Break 1 thawed loaf into pieces evenly over raisins and nuts. Melt margarine, sugar, milk and pudding in pan. Pour over bread. Sprinkle on cinnamon. Break second loaf and fill in all spaces covering nuts and raisins. Cover with towel and let raise 2 to 3 hours. Bake at 325° for 1/2 to 3/4 hour. Invert immediately to cool. (Put waxed paper under rack to catch syrup.)
Chop the onion into 1 cup of water; let boil. Add the broccoli; cook until tender. Add soups and Velveeta; cook until cheese is melted.
Combine popcorn and nuts in large bowl. Set aside. Combine butter, sugar and syrup in heavy 2-quart saucepan. Bring to a boil. Cook, stirring constantly to 300° on candy thermometer.
Sprinkle soda over raisins. Pour hot water over them. Stir in sugar. Break egg yolks in measuring cup; add to measuring cup with eggs enough mayonnaise to equal 3/4 cup. Combine eggs, mayonnaise and sugar. Stir in flour. Save 1/2 cup flour and roll nuts in flour. Add nuts to batter. Bake in 3 layers at 325° until done. Frost with 7-Minute Frosting or favorite frosting.
In crockpot combine all ingredients and cook on low 3 1/2 hours. Stir every 1/2 hour. (I double this to fill my crockpot.)
Heat oven to 375°. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Remove from cookie sheet; cool. Makes about 4 dozen.
Beat eggs for 5 minutes. Add sugar and continue beating. Add rest of ingredients, mix well. Grease and flour 11x16 pan. Pour cake in pan and sprinkle with chopped nuts. Bake 15 minutes at 350°.
Follow directions on box of Jiffy mix. When thoroughly mixed, add sour cream. Pour into muffin papers and bake as directed.
Mix first 4 ingredients and boil for 1 minute. Add peanut butter, oatmeal and vanilla. Mix well and drop by spoonful on waxed paper and let cool.
Combine flour and salt in bowl. Cut in shortening with pastry blender or fork until pieces are size of peas. Mix egg, water and vinegar in cup and gradually stir in flour mixture until evenly moistened. Form into ball, handling as little as possible. Roll out as directed in recipe. Makes two 10-inch crusts. Everyone will rave about your flaky pie crust.
Dissolve Jell-O in boiling water. Add cranberry sauce and stir until sauce dissolves. Add pineapple and nuts. May be served with sour cream on top.
Mix first four ingredients and cook in a saucepan over low heat until melted and well blended, stirring constantly. Baste ham with jelly mixture. Cover and return ham to oven and bake at 350 degrees for one additional hour. Serve immediately.
Mix sugar, flour, cloves, ginger, cinnamon, baking soda and salt in a bowl. Beat eggs in another bowl. Add oil, milk and pulp. Mix together. Add nuts and raisins. Pour into prepared loaf pans. Bake at 350° for 1 hour and 20 minutes. Makes 2 loaves.
In bowl, combine soup, mustard, Worcestershire and horseradish. Blend well and set aside. In another bowl, lightly beat egg; add bread crumbs, onion, salt, pepper and 1/4 cup of soup mixture. Add beef and mix well. Shape into six patties.
Combine all ingredients except cheese; mix well. Pour into dish. Bake at 350° for 50 minutes. Sprinkle with cheese. Bake for 10 minutes longer.
Dissolve sugar and jello in boiling water. Add sour cream, drained mandarin oranges, and drained pineapple. Pour into 2 quart dish. Chill before serving.
Combine all ingredients and mix. Store in tight container and season as you wish. Try on chicken, steak, burgers, pizza, cottage cheese, eggs, almost anything.
Saute onion, zucchini and spices in olive oil, until zucchini is crisp-tender. Add tomatoes. Cook on medium until thoroughly heated. Sprinkle with Parmesan before serving. Serves 4 to 6.
Mix together the first 4 ingredients and pour into an oblong baking dish. Mix the flour, margarine and milk. Pour over chicken mixture. Do not stir. Bake at 425° for 30 minutes.
In a large skillet, cook onion and green pepper in butter until crisp-tender. Add potatoes and ham; cook and stir for 5 minutes. In a bowl, beat eggs, water and pepper; pour over ham mixture. Cook over low heat, stirring occasionally, until eggs are set. Yields 6 servings.
Mix the first four ingredients together. Bake at 350° for 35 to 40 minutes or until done. (A Bundt cake pan can be used.) Add lemon	juice to confectioners sugar. Pour slowly over warm cake.
Blend all ingredients together on medium speed. Will be thick. Store in a tightly covered jar in the refrigerator.
In skillet cook bacon until crisp; remove and crumble. Cut meat into 6 pieces (6 x 4-inch); pound. Spread each with 1 teaspoon mustard. Place 2 pieces of pickle and 4 pieces of carrot across the narrow end; sprinkle with 2 teaspoons onion. Starting at narrow end, roll up. Fasten with toothpicks. Brown roll-ups in drippings; pour off fat. Stir in soup, celery, parsnips and parsley. Cook over low heat 1 hour and 15 minutes. Stir occasionally. Thin with water if desired. Serve with mashed potatoes. Garnish with bacon. This is nice for a company or Sunday dinner. Serves 6.
In saucepan, over heat, add 1/4 cup water and stuffing. Mash stuffing into water until the consistency of mashed potatoes. Add gravy and mix again. Add turkey or chicken and as much frozen vegetables as you like and mix. Pour into pie shell; top with another pie shell and seal. Cut two slices in middle of crust with a sharp knife. Bake at 350° until crust is brown. Serve with cranberry sauce.
Soak crumbs in milk 10 minutes. Cook onion in 1/2 of margarine until yellow. Add to meat with seasonings and egg. Add bread crumbs. Mix well. Form into small balls. Cook in margarine until brown. Sprinkle with flour, coating well. Add milk or cream. Cover. Bake at 350° for 1 1/2 hours.
Sift flour, sugar, salt and baking powder together into bowl. Add egg and milk and mix only until dry ingredients are moistened. Stir in nuts. Grease loaf pan and dust with flour. Bake 50 to 60 minutes in 350° oven.
Put everything in a bowl. Pour in milk, all at once. Stir until mixture leaves sides of bowl. Knead 12 times on lightly floured surface. Form into balls. Place on baking sheet 1 1/2 inches apart. Bake 15 minutes or until browned. Bake at 425°.
Brown ground beef with onion. Add salt, vinegar and brown sugar. Add ketchup and beans. Simmer 15 minutes. Bake at 350° for 30 minutes.
Melt oleo and mix with graham cracker crumbs; spread in 9 x 13-inch pan. Add chocolate bits, nuts and coconut; drizzle milk over all and bake 20 to 30 minutes at 350°. Cut into bars.
Mix all ingredients and warm over double boiler or in microwave. Mix well. Serve with tortilla chips.
Cream butter and sugar. Add egg. Add milk alternately with dry ingredients. Add lemon rind and nuts. Bake in a greased loaf pan for 1 hour at 350°.
Flour meat and brown on all sides in cooking oil. Add onion to oil and brown. Mix catsup, Worcestershire sauce and Tabasco sauce and pour over meat. Add enough water to meat and mixture to come to top of meat. Cook until tender 1 1/2 to 2 hours.
Mix eggs and sugar. Add butter, hot applesauce and spices. Then add fruits and nuts. Add soda and flour; mix well. Bake at 350° for 1 hour and 15 minutes.
Skin melon and cantaloupe. Cut in half and scoop out insides. Chop melon and cantaloupe and place in a large bowl. Pull grapes off stem and add to bowl; toss gently. Add 3 to 4 tablespoons of preserves and toss until well mixed. Serve in wine glasses topped with whipped cream.
Brown ground beef and onion. Drain. Mix all ingredients in a slow cooker and simmer all day. Serve.
In an oblong pan, layer the following ingredients: spinach (torn), hard-boiled eggs (chopped), bacon (crumbled), salt, pepper and 1 tablespoon sugar sprinkled, lettuce (torn), peas, onion (chopped) and salt, pepper and 1 tablespoon sugar, sprinkled. Top with sour cream and mayonnaise mixed together. Chill overnight.
Put in 9 x 13-inch pan; bake 20 minutes at 350°.
Mix together one day before serving. Hollow out middle of bread to make a bowl for the dip. Place small pieces of bread around bread bowl and add dip just before you eat.
Put bottom crust in a deep 9-inch pie plate. Pick over salmon and mix all ingredients together. Put in plate. Bake in 400° oven for 45 to 60 minutes, until crust is brown.
In saucepan mix sugar and starch. Gradually stir in orange juice until smooth. Stir constantly, bring to boil over medium heat. Boil 1 minute. Remove from heat; stir in lemon juice and grated rind. Cool completely. Fold in fruit. Turn into cookie crust; chill 4 hours.
Combine flour, Season-All, pepper, m.s.g. and nutmeg. Pound this seasoned flour into both sides of steak. Brown on both sides. Brown both sides of steak in hot oil in a heavy skillet. Add onions, carrots and beef flavor base, which has been dissolved in water. If you like to cook with wine, replace about one half of the water with wine. Cover and simmer 1 1/2 hours or until tender. Serves four.
Mix cream of mushroom soup, onion and eggs together. Place broccoli in baking dish; pour mixture over broccoli. Top with bread crumbs, nuts and Cheddar cheese. Bake 30 minutes at 350°.
Cook and drain squash. Melt butter. Mix butter into bread mix. Set aside. (Combine squash, onion, soup and sour cream.) Mix together. Add half of butter and bread mixture. Blend. Add remaining mixture on top. Bake in oven 45 minutes at 350°.
Brown bacon and ground beef; drain. Add remaining ingredients. Pour into a large baking dish. Bake at 350° for 1 hour. Serves 12 to 15.
Mix ingredients together well and store in jar or airtight container. Makes 1/2 quart of powder.
Brown ground chuck and onion. Drain excess fat. Cool. Stir in cheese, crumbs, parsley and egg. Season to taste with salt and pepper. Cook shells in boiling water until almost tender, about 15 minutes. Drain. Use meat mixture to stuff shells. Spoon 1/4 of the sauce over the bottom of a 9 x 13 x 2-inch baking pan. Place shells on top of sauce, side by side in a single layer. Mix wine with remaining sauce and pour over shells. Sprinkle with cheese. Bake at 400° for 20 to 25 minutes. Serve sprinkled with additional grated cheese.
Combine all ingredients in 1-quart microproof casserole. Cook on High (maximum) power 3 1/2 to 4 minutes or until warm. Stir. Serve with crackers or chips. Cooking time: 2 minutes.
Melt margarine in casserole dish. Add other ingredients and stir. Cook at 350° for 45 to 55 minutes.
Lay crackers in bottom of baking dish (whole). Mix pudding and evaporated milk. Blend in Cool Whip. Pour over crackers. Apply another layer of crackers on top of pudding. Chill. Spread frosting over top layer of crackers.
Saute garlic in olive oil and when brown discard clove. Then saute onion in oil; add tomatoes, bay leaf, salt, bouillon cube, sugar and butter, let simmer for 30 minutes uncovered. Remove bay leaf; add cream and basil.	Simmer an additional 10 to 15 minutes to blend flavors. Serve over penne pasta or rigatoni. If you prefer meat, fry a chicken breast in a little olive oil until browned; and then cover with sauce and serve. Delicious!
Brown onions and pepper in margarine. Add all remaining ingredients, except cheese; mix well. Pour into a greased casserole dish; top with cheese. Place in 375° oven until cheese is melted.
Mix crushed cookies and oleo and press into 9 x 13-inch pan. Mix pudding, milk and ice cream and spread on top of crumbs. Spread Cool Whip on top of pudding mixture. Sprinkle crushed Heath bars on top of Cool Whip. Refrigerate.
Stir all ingredients until well mixed. Cover and chill. Serve with Ritz crackers.
Saute the onion and garlic in olive oil, adding water as needed to keep from sticking. Combine the Ricotta, tofu (if used), Parmesan, spinach, egg whites, black pepper, parsley and sauteed onion and garlic, mixing well. Cook the lasagna according to package directions.
Beat whipped margarine and Crisco. Add sugar; beat well. Add egg yolks, one at a time. Add flour with buttermilk. Add vanilla and coconut. Fold in egg whites last. Bake in 3 cake pans at 325° oven. Let cool and frost. Bake 30 to 35 minutes.
Sift dry ingredients. Add oil and eggs. Mix well. Add vanilla. Pour into greased 9 x 13 baking pan. Bake 30 minutes at 350°.
Stir ingredients all together in bowl until smooth. Bake in greased 9 x 13-inch pan at 350° until done.
In a large skillet or Dutch oven over medium heat, brown sausage and onions in oil for 5 minutes. Add the tomatoes with the juice, water, pasta and broth and bring to a boil. Add the beans. Reduce heat, cover and simmer until the pasta is tender, about 15 minutes. Just before serving, sprinkle with grated cheese. Serves 6.
Plan on 2 hours cooking time, including time to return to proper simmer after adding ingredients.
Mix sugar and Karo in large saucepan; bring to low boil. Remove from stove and add peanut butter; stir until blended. Add Rice Krispies; mix well. In double boiler, melt butterscotch chips and chocolate chips until creamy. Firmly pat Rice Krispies mixture into ungreased 9 x 13 -inch pan. Pour the melted chip mix on top. Let the icing firm up before cutting. Children love this dessert.
Peel, core and thinly slice apples. Combine all other ingredients and mix with apples. Place in pie crust. Top with topping.
Brown ground beef and drain. Cut cheese into chunks and add to browned beef. Pour tomatoes and green chilies into cheese and beef mixture. Add Worcestershire sauce and chili powder to mixture. Cook until all the cheese has melted. Serve with tortilla chips.
Slice sausage, potatoes, cabbage and onions into medium size chunks and combine in a large saucepan. Stir in chicken broth, then add water until the meat and vegetables are covered with liquid. Add salt and pepper and let simmer for 45 minutes or until potatoes are cooked. Correct seasoning and serve.
Brush chicken with melted butter, then dust lightly with flour, salt and pepper. Place skin side up in baking pan. Add 1/2 cup hot water. Cover and bake at 375° for 30 minutes. Remove cover and bake 1 hour longer or until chicken is very tender. Place 1 slice of orange on each breast and serve at once with Orange Sauce.
Fry steak. Fry onions. Put onions on top of steak and simmer for 10 to 20 minutes. Put on hot plate and eat.
Drain peas; add remaining ingredients and stir well. Store in refrigerator at least 3 days. After the first day, remove garlic. Serve with wide corn chips.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Add melted butter. Stir in chocolate morsels and walnuts. Pour into pie shell. Bake at 325° for 1 hour.
Toss hot spaghetti with oil or butter. Combine eggs and 1/2 cup Parmesan cheese. Stir into spaghetti. Pour spaghetti mixture in pie plate. Form into a crust.
Drain peas and put in baking dish. Mix with soup and cheese. Sprinkle potato chips on top. Bake at 325° for 30 minutes or until bubbling.
Crush vanilla wafers. Mix with condensed milk and nuts. Shape in roll and put in refrigerator and chill. Cut in slices and serve. Rich and good!
Combine meat, onion and seasonings in fry pan. Stir until brown. Cut vegetables in inch slices and cook 6 minutes. Mix with soup and meat; top with cheese. Bake 30 minutes at 350°.
Boil chicken in water well covered for about 30 minutes or until done. Add chicken cubes while boiling. Cut up tortillas and drop into chicken and broth while boiling. Cover with lid; turn down on low and let it cook for 30 to 40 minutes. Serve.
Bring to boil sugar, cocoa, milk, oleo and salt. Boil for 1 minute. Remove from heat and add remaining ingredients. Quickly drop by teaspoon onto wax paper.
Melt butter in 3-quart saucepan. Saute onion and celery for about 5 minutes. Add potatoes, milk, corn and seasonings. (I add extra frozen corn.) Heat to serving temperature. Remove from heat and stir in cheese. Garnish with parsley, if desired. Makes 7 cups.
Mix 1 stick of the margarine with the cracker crumbs. Press into 13 x 9 x 2-inch baking dish. Beat remaining 2 sticks of margarine, eggs and confectioners sugar for 15 minutes. (It must be beaten for 15 minutes.) Spread over cracker crumbs. Slice bananas over this mixture, then put pineapple which has been drained in a colander over bananas. Top with Cool Whip. Sprinkle with pecans and garnish with cherries. Chill before serving. Delicious.
Saute celery, bell pepper and onions in butter. Boil spaghetti in reserved broth. Drain, reserving broth again. Mix remaining ingredients with spaghetti. If mixture is too thick, add some chicken broth. Bake in large casserole dish approximately 30 minutes at 350°. Top with Cheddar cheese (grated), if desired. Yield: 12 servings.
Mix all together. Put in glass dish. Mold into a loaf. Put in oven at 350° for 45 minutes. Put ketchup on top.
Mix together. Put in 9 x 13 baking dish. Bake 1 hour at 350°.
Wash and cap strawberries; drain well. Place strawberries in a single layer in a shallow pan. Freeze. Combine remaining ingredients in electric blender; process until smooth. Serve immediately. Yields 4 1/2 cups (59 calories per 1/2-cup serving).
Brown hamburger, onion, and salt. Drain. Add pizza sauce. Pour hamburger mixture into ungreased 9 x 13-inch pan. Sprinkle Mozzarella cheese over this. Combine in a bowl, eggs, milk, oil and flour. Beat until smooth. Pour batter over cheese and hamburger mixture. Sprinkle Parmesan cheese over batter. Bake at 400° for 30 minutes or until golden brown. Cut and serve each piece upside down.
Put peppers and cheese in plate. Beat other ingredients and add. Spread evenly over plate. Bake 25 to 30 minutes at 350° until knife comes out clean. Serves 6 to 8.
Bake potatoes in oven until done. Let cool. Cut potatoes into 3 equal parts and scoop out potatoes, leaving skin intact with a shallow layer of potato left in. Fry potato skins in oil until brown and crispy. Arrange skins on a cookie sheet and top with bacon, grated cheese, and green onions. Bake in oven only until cheese melts. Use sour cream for dipping.