HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in small bowl and stir to combine. Use 6 to 8 pieces or 2 pounds boneless chicken breast.
Melt over low heat; cool. Roll into balls or drop by spoonful. Roll in powdered sugar. Chill overnight in refrigerator.
Melt butter in pot you are going to make the soup in. Add onion, carrots and celery; saute over low heat until soft. Add flour and cornstarch; cook until bubbly. Add stock and milk and make smooth sauce. Add soda and grated cheese. Season with salt and pepper. Add parsley, a few minutes before serving.
Mix and bake at 350° for 25 to 30 minutes. Do not overbake.
Melt margarine over low heat. Add peanut butter. Mix until melted and smooth. While still over low heat, add vanilla, cocoa and powdered sugar. Remove from stove and mix until smooth. Add nuts. Press into pan. Cool and cut into pieces.
Cook rotini according to package directions, rinse in cold water. Separate broccoli and cauliflower into small pieces. Mix all ingredients together with dressing. Serve.
Combine the evaporated milk, pudding mix, crushed pineapple and beaten egg in top of a double boiler and cook over hot water until mixture coats a spoon. Cooking is recommended because it is not advisable to eat raw eggs.
Dip fish in French dressing, then in crumbs. Place in a greased, shallow baking dish. Sprinkle with paprika and cover with waxed paper. Microwave 4 to 6 minutes, turning dish after 2 1/2 minutes.
Cook macaroni; drain. Combine macaroni, salmon, celery and onion. Blend mayonnaise, liquid smoke and salt; toss lightly with salmon mixture. Chill; garnish with parsley.
Preheat oven to 350°. Cook the broccoli; drain well. Cut into spears or flowerets. Arrange in a single layer in a two-quart ovenproof dish. Lay pieces of chicken on top of broccoli. Combine rest of ingredients and spoon over chicken. Sprinkle with paprika.
Use 4-quart pan. In saucepan, cook sausage (take casing off) and onion. Drain grease. Add all other ingredients, except pasta, in pan. Bring to a boil, then add pasta. Turn down heat and simmer until pasta is tender.
Combine butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt. Add to banana mixture, alternating after each addition. Add nuts; mix. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 to 1 1/4 hours.
Mix soup, sour cream, chilies and chicken in large bowl. Put tablespoon sauce on each tortilla and pinch of cheese. Put 1 dozen in each 9 x 13-inch pan. Pour leftover sauce generously over each pan. Cover all tortillas. Sprinkle leftover cheese on top. Cook at 350° for 20 to 25 minutes. It is done when bubbling. Serve cut in half. Makes 48.
Sprinkle chicken with salt. Wash rice	and arrange on bottom of casserole and put chicken on top of rice with skin side up. Add soup and water. Bake at 350° for 30 minutes or until chicken is brown. Cover with foil and	cook until chicken and rice are tender and sauce thickened. If rice	is dry, add a little water. Yield: 6 servings.
Split hamburger buns and spread split side with a layer of deviled ham. Top with a thin slice of onion, 1 scrambled egg and a layer of grated American cheese. Broil until cheese melts.
Preheat oven to 350°. Prepare a 9 x 13-inch casserole dish with butter/margarine or nonstick cooking spray. Prepare stuffing mix according to directions. Dice chicken. (Note: You may use leftover cooked chicken or use 2 pounds of boiled chicken breast.) Layer 1/2 of stuffing in casserole dish. Spread chicken over stuffing and add the remaining stuffing over diced chicken. Dilute soup with 1/4 cup water and heat until smooth. Pour warm soup over casserole and bake at 350° for 25 to 35 minutes.
Slice cabbage in chunks. Cook in salt water until tender and drain. Mix soup, milk and cheese; pour over cabbage. Top with buttered cracker crumbs. Bake at 350° for 20 minutes.
Brown pork chops on both sides. Grease casserole well. Place 1 tablespoon rice for each pork chop in bottom. Place chops on rice. Place slice onion, tomato and pepper on each chop. Cover with chicken broth; bake for 1 hour at 350°. Yields 6 to 8 servings.
In a large bowl, stir together first six ingredients until smooth. Add remaining ingredients and toss to coat well. Cover. Chill. Makes five cups.
Melt butter and set aside. Salt, pepper, garlic salt and garlic pepper chicken thighs. Dip in melted butter and then in cheese/crumb mixture. Roll up chicken and place in a baking dish. Sprinkle with leftover crumb mixture, if any. Bake at 350° for 45 minutes to 1 hour until golden brown. Serve with a nice Caesar salad, pasta and garlic bread.
Place stew beef meat in a 2-quart casserole. Pour ginger ale and chili sauce over. Stir. Bake in oven, uncovered, at 350° until fork-tender (approximately 2 to 2 1/2 hours). To prevent tops of meat pieces from burning, you need to stir the mixture at about 30 minute intervals. When tender and sauce has thickened, remove from oven. Shred meat with 2 forks or use food processor, if desired. Serve on buns.
Combine first 3 ingredients in a large bowl; let cool. Stir in honey, buttermilk, pumpkin and eggs. Combine flour and remaining ingredients; make a well in center of mixture. Add pumpkin mixture, stirring just until dry ingredients are moistened. Cover and store in refrigerator until ready to bake. (Batter can be refrigerated up to 3 days.) To bake, spoon batter into greased muffin pans, filling 3/4 full. Bake at 350° for 20 minutes.
Spray a 9 x 13-inch pan with Pam. In a 3-quart saucepan, bring water to a boil. Add cleaned and cut up broccoli. Return water to a boil. Cover saucepan and reduce heat to low. Cook 8 minutes or until broccoli is tender-crisp. Drain in colander. In the same saucepan, stir soup, milk, cheese and pepper together. Return broccoli to saucepan and heat mixture over medium heat. Pour into prepared casserole. Bake uncovered casserole for 30 minutes at 350°.
Preheat oven to 375°. Combine all ingredients, except the kisses. Mix at low speed until dough forms. Shape dough into small balls, using a rounded teaspoonful. Roll each ball in sugar and place on ungreased cookie sheet. Bake for 10 to 12 minutes. Remove from cookie sheet; top each cookie with a chocolate kiss. Allow to cool. Makes 5 dozen.
Tear rolls in half. Melt margarine. Empty container of Parmesan cheese in Ziploc bag. Dip roll halves in melted butter; put in bag of Parmesan cheese and shake. Put on cookie sheet. Brown in 350° oven.
Crush candy bars and set aside. Pinch half of cake into small pieces, put in bowl. Mix milk, sugar and egg yolks together. Cook over double broiler stirring constantly until thick. Add butter and powdered sugar to previous mixture. Fold in whipped topping; mix until creamy. Put 1/2 on cake; use 1/2 candy bars. Repeat process. Keep refrigerated.
Whip canned milk until stiff. Add sugar, lemon juice and lemon rind, beating good. Sprinkle vanilla wafer crumbs in bottom of freezer dish of tray. Pour lemon mixture on top of crumbs. Sprinkle a few crumbs on top of lemon. Place in freezer until firm.
Mix the teriyaki sauce with barbecue sauce. Add garlic. Marinate chicken overnight in mixture, then grill using the leftover mixture to baste the chicken.
Butter and flour a 9-inch round cake pan. In saucepan, heat butter and corn syrup until butter is melted. Stir in chocolate chips. Stir until melted. Add sugar and eggs. Stir until well blended. Stir in vanilla, flour and nuts. Pour batter into pan. Bake at 350° for 30 minutes until center springs back when touched. Cool in pan for 10 minutes. Turn out of pan onto a rack.
Brown sausage, onion, garlic and celery. Add remaining ingredients. Cook until vegetables are soft. Pour on cooked elbow macaroni or other small pasta. Sprinkle with Parmesan cheese.
Butter a 2-quart casserole dish. Cut fish into 1-inch serving size pieces. Put fish in bottom of dish. Pour soup over top of fish. Bake at 325° for 30 minutes; stir. Add cheese and crackers over top, then bake for 20 minutes more.
Crush Oreos in food processor. Cream together butter, sugar and cream cheese. In separate bowl, mix together milk, pudding and Cool Whip. Combine the 2 mixtures. Alternate layers of mixture and cookie crumbs in a large flowerpot or individual ones, starting and ending with cookie crumbs. Chill or freeze.
Rinse lamb. Combine yogurt, garlic, ginger, coriander, cloves, cinnamon, mace, cardamom and salt. Marinate lamb in mixture for at least 4 hours or overnight. Melt 1 stick of butter in a Dutch oven. Add onions and saute until lightly browned. Add lamb and marinade. Cover and simmer over low heat without adding water for 1/2 hour.
Remove center of a 1-pound round pumpernickel bread and fill with dip. Cube another 1-pound half and half bread for serving with dip.
In 2-quart saucepan, combine sugar, butter, water and corn syrup. Cook over medium heat, stirring constantly, until mixture comes to a full boil (5 to 8 minutes). Boil 3 minutes; remove from heat. Immediately add chocolate chips; beat with a wire whisk or rotary beater until smooth. Stir in creme de menthe. Serve warm or cool over ice cream or cake. Yield: 4 cups.
Heat oven to 350°. Place dough into 4 long rectangles. In ungreased 15 x 10-inch pan, press over bottom and 1-inch up on sides to form crust. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely.
Whip egg whites on medium speed until soft peaks form. Continue on medium speed while gradually adding sugar and baking powder. Continue whipping until very stiff peaks form and all sugar is dissolved. Add vanilla and mix thoroughly. Add saltines and pecans; gently fold in by hand. Pour into a greased 9-inch pie pan. Bake at 300° for 30 minutes, until center is almost firm. Remove from oven and cool upside down. When cooled, top with whipping cream and pecans.
Bring water to a boil. Add butter or margarine, stirring until melted. Add flour and salt all at once. Stir well until mixture is smooth and forms a soft ball. Cool mixture slightly. Add eggs, one at a time, beating well after each addition. After last addition, continue beating until mixture is shiny. Drop batter by teaspoonfuls onto lightly greased baking sheet to make 36 small puffs. Bake at 375° for 50 minutes. Allow to cool in a warm place away from drafts. When cool, fill with shrimp or salmon salad. Decorate with parsley or softened cream cheese in a flower design. Yields 36 Tiny Party Puffs.
Mix first 5 ingredients with mixer. Add apples and pecans. Stir with a spoon until mixed well. Bake on 350° for 1 hour.
Brown meat and onions; add salt and pepper to taste. Prepare cornbread mix as per instructions on box. Pour into greased 9 x 13-inch cake. On top of cornbread mixture, spread cooked meat, then two cans of creamed corn. Cover evenly with grated cheese. Bake at 375° for 30 minutes, then cover with foil and cook another 15 minutes so cheese does not burn.
Place gelatin in bowl. Drain fruit. Heat 2/3 cup juice and pour over gelatin, stirring until dissolved. Add lemon juice and cheese, stirring until well blended. Add fruits and undrained pineapple. Chill until partially set. Fold in cream which has been whipped stiff. Chill.
Mix together cake mix, melted margarine and 2 eggs. Pat in the bottom of a "Pammed" sheet cake pan. Mix together confectioners sugar, cream cheese, 2 eggs and vanilla and pour over top if first layer. Bake at 350° for 35 to 45 minutes. Cake will sink in the middle.
Chop the first 4 ingredients. Spread with grated cheese (one's choice). Mix vinegar, sugar, oil, mustard and onion. Pour over ingredients. Marinate overnight in refrigerator.
Let cream cheese soften to room temperature. Mix all ingredients with softened cream cheese by hand or in mixer until creamy.
Start heating oven to 375°. Sift together flour, soda and salt; set aside. Blend together the butter, sugars, vanilla and water. Beat in egg. Add flour mixture; mix well. Stir in oats and chocolate pieces. Drop rounded 1/2 teaspoonfuls on greased cookie sheet. Bake 10 to 12 minutes. Makes 4 dozen.
Pound meat to 1/4-inch thickness. Place 1 slice each of ham and cheese on each piece of meat. Roll carefully, beginning at narrow end. Secure with wooden picks. Mix flour, salt, pepper and allspice; coat rolls with flour mixture. Dip in egg; roll in crumbs. Heat oil in skillet. Add rolls and cook until brown. Add water and heat to boiling. Cover. Simmer until meat is tender, adding water if necessary, about 45 minutes. Remove cover during last few minutes to crisp meat slightly.
In large mixing bowl, combine beef, sausage, bread crumbs, egg, 1/4 teaspoon salt, pepper and 1/8 teaspoon nutmeg. Mix thoroughly and set aside. In large skillet, melt 1 tablespoon butter. Add onion and celery. Cook and stir over medium heat until tender. Stir into meat mixture. Shape by rounded teaspoonfuls into balls. In large skillet, melt remaining 1 tablespoon butter. Add meatballs and cook over medium heat until firm and golden brown. Remove and drain on paper towels.
Dice salt pork and saute in soup kettle until very crisp. Remove salt pork and set aside. Dice onions and saute in fat; do not brown. Add diced potatoes. Wash fish and place in kettle. Cover fish, onions and potatoes with cold water. Add salt, pepper and sauce. Cook until fish flakes, about 30 minutes. Add heated milk. Sprinkle salt pork on top of chowder. Serve with oyster crackers or tea biscuits. Yields 8 servings.
Saute mushrooms in butter in medium saucepan. Add water and bouillon. Bring to a boil. Add vegetables and soy sauce. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed.
Take 1/2 stick butter, saute onion in this. Pan-fry sauerkraut in other 1/2 stick of butter until soft. Cook lasagna noodles al dente. Make mashed potatoes according to package directions for 6 to 8 servings.
Combine and press ingredients into 10-inch pie pan and bake at 350° for 12 minutes. Remove and let cool.
Combine chocolate chips, applesauce and almond extract in a saucepan. Heat and stir until chocolate chips are melted. Blend in sugar, cherries and nuts. Chill until firm (approximately 1 hour). Shape into small balls and roll in coconut.
Dice potatoes. Fry onions, but do not brown them. Brown hamburger. Combine hamburger, onions, potatoes, bouillon cubes, spices and water. Simmer for 90 minutes on low heat. Make sure all water evaporates. Pack meat mixture into pie shell and dust with crushed cloves. Cover with top shell. Make 6 or 8 slits in middle of top shell and bake at 350° until brown .
Cut celery into 3-inch pieces (be sure it's dry). Mix remaining ingredients; spread about 1 tablespoon in each piece of celery. Cover and refrigerate 1 hour.
Cook and mash potatoes. Combine potatoes, cream cheese, sour cream and onion powder. Whip until fluffy, adding a little milk if necessary. Spread in buttered 13 x 9-inch dish or pan. Refrigerate or freeze until needed. When ready to bake, drizzle melted margarine over top and sprinkle with paprika. Bake at 350° for 1 hour. Serves 15.
Peel and section the grapefruit and the oranges. Put fruit in bowl; sprinkle the Equal over it. Stir. Any fruit can be added, also, nuts and marshmallows.
Mix all ingredients and pour over thick steaks to be broiled or barbecued. Marinate 2 hours at room temperature. Pat the steak dry with paper towel after draining and before cooking.
Blend all ingredients. Spray bundt pan with Pam and sprinkle with sugar. Shake off excess sugar. Pour mixture into pan, and bake at 325 degrees to 350 degrees until golden brown, approximately 45 minutes to one hour.
Soften all cheeses at room temperature for several hours, then mash them together. Then mix with mixer. Add onion, horseradish and Miracle Whip. Mix together well. Roll into two large balls or three smaller ones.
Combine all ingredients, except ground meat; mix well. Add ground meat; mix thoroughly. Press into 8 x 4-inch loaf pan. Bake for 1 hour in 350° oven. Drain, if necessary. Let stand for 5 minutes.
Blend all ingredients except chocolate chips. Beat at medium speed for 3 minutes. Then fold in chips. Pour into prepared bundt cake pan. Bake at 350° for 40-45 minutes.
Cream together the sugar and margarine; add eggs, one at a time, beating well after each one. Add milk alternately with flour and other dry ingredients. Add vanilla. Pour into 2 pans and bake at 350° until done (approximately 25 to 30 minutes). Frost with your favorite chocolate icing.
Marinate sirloin in 1 teaspoon cornstarch, sherry, soy sauce, sugar, 1/2 teaspoon oil, pepper and garlic for 1 hour. Heat in remaining oil in wok on high. Stir-fry meat. Remove. Mix remaining starch with oyster sauce. Stir-fry broccoli and carrots for 30 seconds; add broth. Cover wok and steam for 1 minute or until vegetables are tender but retain crunch. Add corn, peas, scallion, beef and sauce mix. Heat until clear and thickened. Makes 4 servings.
Cream butter. Stir in sour cream. Gradually add Bisquick. Stir until dry ingredients are moist. Spoon mixture into greased muffin pan. Bake at 350° for 15 minutes. Small muffin pan works best. You will want to make a double batch of these.
Cream butter, sugar, brown sugar, 4 eggs and vanilla; set aside. In another bowl mix plain flour, whipped oatmeal, salt, baking powder, soda and chocolate chips. Form into small balls, place on ungreased cookie sheet. Bake at 375° until edges are brown.
Peel potatoes and cut into chunks. Boil until tender. Mash and leave to cool. Combine mashed potatoes, ground beef and all other ingredients, except bacon. Mix well and shape into thick, rectangular loaf. Wrap slices of bacon around hamburger roast, tucking ends under loaf. Place in roasting pan. Bake at 400° for 1 1/2 hours. Garnish with fresh parsley. Serves 10.
Grease pan. Bake at 300° for 30 minutes. Melt chocolate, butter and sugar and set aside. Cream together Crisco and 1 1/2 cups sugar; add well beaten eggs and vanilla. Sift together 3 times, flour, salt, baking soda and cream of tartar. Add all to mixture with 1 cup cold water, you can use layer cake pan or sheet.
Mix sugar, oil, vanilla, eggs, lemon and salt. Beat well. Add flour and soda. Blend in apples and pecans. Bake at 350° for 1 1/4 hours. Cool. Top with powdered sugar.
Heat oven to 400°. Lightly grease 9 or 10-inch pie plate. Sprinkle onion, cheese and bacon over bottom of pie plate. Beat remaining ingredients until smooth in blender on high speed or one minute with hand beater. Pour into pie plate. Bake until golden brown or knife inserted in middle comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate remaining pie. Makes 6 servings.
Mix all together and put in casserole. Put a package corn flakes and 1/2 cup smoked slivered almonds on top. Bake at 350° for 1/2 hour. Add margarine on top.
Cut cabbage into quarters. Allow to stand in cold water 1 hour. Drain. Shred fine, cover with the following dressing. Mix flour, sugar and mustard and set aside. Bring one cup water to boil, add vinegar and oil, add dry ingredients. Mash egg yolks with dressing. Chop egg whites with cabbage. Pour dressing over and season with salt and pepper to taste.
Mix all ingredients together and cook over medium heat until tomatoes reach desired thickness. Makes two quarts.
Cream butter and flavorings together, add to dry ingredients and beat 15 minutes. Bake at 325° for 1 hour. Nuts may be added to the batter.
Blend together and cook sugar, flour and salt. In cup beat egg and add cream; then add vinegar and mustard. Mix all of the ingredients together and cook until clear. Dice up several apples and pour dressing over them. Pecans may be added.
In a large bowl, add melted butter, creamed corn, whole kernel corn, corn muffin mix and eggs. Mix well. Pour into a 9 x 13 casserole dish. Bake at 350 degrees for 1 hour. Left over easy to freeze. May be microwaved later and used.
Roll pieces of meat in mixture of flour, salt, pepper and paprika. Brown in oil. Add chopped onions and brown a few minutes longer. Sprinkle any remaining flour over meat; stir. Add hot water, enough to just cover meat. Cover; simmer 2 hours or until almost tender. Add vegetables, except peas, and cook for 35 minutes longer. Add peas and cook 5 minutes more. Sprinkle with chopped parsley.
Beat eggs on high for 5 minutes. Stir in sugar and fold in pumpkin. Add remaining ingredients. Spread onto a well-greased cookie sheet. Top with nuts. Bake at 375° for 15 minutes. Turn out on towel and sprinkle with powdered sugar. Then roll up and let cool. Unroll and add filling.
Blend all together on medium-high for 2 minutes or until well blended. Grease pan very well. Bake at 375° for 25 to 30 minutes until brown.
Treat beef with instant meat tenderizer following label directions. Combine next 6 ingredients; spread on steak. Roll up jelly roll fashion; fasten with string. Brown in hot fat. Sprinkle with paprika, salt and pepper. Add water to cover bottom of pan. Cover and simmer 1 1/4 hours. Add more water during cooking if necessary. Serves 4.
In a large, heavy pot, brown sausage (may use ham, chicken or kielbasa) and onion. Use oil, if necessary. Drain fat. Add potatoes, carrots and celery. Add enough water to cover. Cook until vegetables are tender. Add corn, chiles and milk. Heat and serve. Thicken with instant mashed potato flakes, if necessary. Hearty winter meal!
Stir Jell-O in boiling water until dissolved. Add fruit and nuts. Let congeal for several hours. Whip sour cream and cream cheese and pour over firm Jell-O mixture. Garnish with extra nuts.
Saute onion, bell pepper, celery and garlic in small amount of oil (2 tablespoons). Brown meat. Add 2 cups water. Bring to a boil. Cook, uncovered, for 30 minutes to 1 hour. Add roux (commercial) or make in separate pan, using 2 tablespoons oil and 2 tablespoons flour. Stir until desired brownness. Add cooked rice, salt and pepper.
Mix all ingredients well. Place in floured, greased pan (9 x 13-inch) and bake in 300° oven for 30 minutes.
Beat 8 minutes. Bake at 350° for 45 to 50 minutes.
Brown sausage; drain. Combine all ingredients in a large bowl and stir gently to mix. Spoon into 3-quart baking dish. Cover and bake at 325° for 2 hours.
Boil broccoli and drain. Mix in 1/2 stick margarine and cheese. Put in casserole. Melt other 1/2 stick margarine with crushed Ritz crackers. Sprinkle over broccoli. Bake in 350° to 375° oven until hot and bubbly.
In a soup pot, melt the 2 tablespoons of butter and add onion; saute on medium heat until onion is tender. Add milk, half and half and the stick of butter. Stir until butter melts, then add salt, pepper, celery seed and dry mustard, stirring until well blended. Add mashed potatoes, then chopped potatoes. Reduce heat to simmer. Soup is ready to serve when potatoes are fork-tender (about an hour). Makes six 1-cup servings.
Brown chops and remove from skillet. Add chopped onion and saute. Add all the other ingredients to onions in skillet, except pork chops. Pour into casserole dish and place browned pork chops on top. Cover and bake until rice is done at 350° for 45 minutes.
Sift flour, salt, baking powder and baking soda together. Beat shortening until fluffy. Add eggs; beat well. Add flour-nut mixture with mashed bananas, small amount at a time; beat well. Turn into greased pan and bake in medium oven, at 350° for about 1 hour and 10 minutes, or until done. Makes 1 loaf. Bake at 325° for a glass pan.
Cream together bananas, margarine, eggs and honey with electric hand mixer. Mix together in separate bowl the flour, baking soda, baking powder and salt, then stir into banana mixture. Add the oats and stir until blended. Grease or spray muffin tins. Fill each 3/4 full. They don't rise much. Bake 18 to 20 minutes at 375°. Serve warm with butter.
Combine all and mix. Chill about 4 hours before serving. Will stay in refrigerator a week to 10 days. Serve with a dollop of sour cream.
Combine the first 4 ingredients and scald; remove from heat. Add cheese and stir until melted. Cool to lukewarm; add eggs and yeast mixture. Beat in 3 cups of flour; allow mixture to rise in a warm place (85°) for 30 minutes.