HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into 1/2-inch strips. Stir-fry onion and carrots in oil until tender. Add chicken. Combine cornstarch, bouillon and cinnamon. Stir in apple juice and vinegar until thoroughly combined. Add to chicken mixture. Stir and cook until thick and bubbly. Place apple rings on top of chicken. Cover and cook over medium heat about 3 minutes. Place hot rice on platter. Top with chicken and apples. Arrange apples around. Sprinkle with parsley. Serves 3 to 4 people.
Mix all ingredients well. Use small amount of oil in Teflon skillet and heat until hot. Pour 1/4 cup batter in skillet for each corn dodger. Brown and turn, about 3 minutes on each side. Add oil as necessary to fry all of them.
Mix all except raisins, margarine and vanilla. Cook and stir the pudding mixture until thickened. Add raisins, margarine and vanilla. Stir in. Pour into 2 unbaked 9-inch crust glass pie pans. Top with crust strips. Bake at 450° for 25 minutes or until golden brown.
Brown onion, garlic and celery in olive oil until soft and transparent. Add tomatoes, salt, pepper and water. Bring to a boil; add macaroni. Cook 8 to 10 minutes, covered, or until almost tender. Add beans with their liquid. Cover and cook for another 5 minutes, or until macaroni is tender and beans heated through. Serve with grated Parmesan and Romano cheese. Serves 4 to 6.
Peel and cut cucumbers into thin slices. Finely chop green pepper. Finely chop onion. Combine cucumbers, green pepper and onion in container (jar). Sprinkle on salt and celery seed. Stir and let stand 1 hour. Combine 3/4 cup sugar and vinegar. Mix and pour over cucumbers. Cover and refrigerate. Ready to eat in 1 day.
In a large frying pan, saute onions in 3 tablespoons of butter. Add flour; stir until smooth. Add milk. Stir until thickened. Add ham and stir and continue cooking for 1 minute.
Preheat oven to 375°. Sift together flour, baking powder and salt. Stir in oatmeal and sugar. Cut in margarine until crumbly. Pat 2/3 of mixture into 11 x 7 1/2-inch pan. Spread with apricot preserves and crumble remaining mixture on top. Bake 25 minutes or until golden brown. Cool and cut into bars.
Mix all ingredients. Bake in greased shallow pan in moderate oven (350°) for 20 minutes. Allow to cool and cut into squares.
Drain beans and cover with fresh water. Cook for 1 hour or until tender. Cool beans and drain.
Soften cream cheese; add other ingredients, using only 1 cup of the nuts. Mix well and chill. Shape into either one large or two medium balls. Roll balls in remaining nuts. Best made a day or two before serving. Cut recipe in half, if needed. Serve with your favorite crackers.
Chop asparagus, setting aside tips for use later. Simmer chopped asparagus and chopped potato in 2 cups water with 2 tablespoons butter, basil, celery salt, vegetable salt and pepper to taste. Simmer until vegetables are tender. Cool. Place cooled broth and vegetables in blender and puree, slowly adding the 2 cups of milk.
Combine first 4 ingredients in bowl; mix well. Add 1/2 cheese, potatoes and onions; mix well. Spoon into 9 x 13 pan.
Mix flour, cereal and sugar in bowl. Cut in butter. Sprinkle with milk; stir thoroughly. Knead dough 15 times with hands. Make 3/4-inch balls; place on greased cookie sheet. Flatten balls to 1/8-inch thick. Bake at 300° for 30 minutes.
First, place rice cakes on baking sheet. Second, spread sauce evenly. Third, top with remaining ingredients. Bake at 400° for 10 minutes. Serve immediately.
Cream butter and sugar. Add eggs, salt and vanilla; fold in raisins and nuts. Bake in unbaked pie shell 25 to 30 minutes or until glazy on top.
Melt the 2 tablespoons oleo in the baking dish, 9 x 13 x 2-inch and pour over the 1/2 cup sugar, 2 teaspoons cinnamon, 1 tablespoon flour and chopped walnuts. Set aside. Your baking pan is already greased for you.
Dissolve yeast in water; set aside. Place milk, sugar, salt and butter in saucepan; heat to lukewarm. Pour in bowl; add yeast and then flour. Mix well and set in warm place for 15 minutes. Pour out on floured board and pat to 1-inch thickness. Cut with cutter; fold over bits of butter (this will take about 2 or more tablespoons of butter). Place on greased cookie sheet and let rise 15 minutes in a warm place. Place in 400° oven for 10 minutes.
Cream margarine and brown sugar; add whipping cream, then rest of ingredients. Take out 1/3 of dough and save for top. Pat 2/3 of dough in 9 x 13-inch pan. Bake 15 minutes at 350°.
Cook carrots and do not salt. Melt 1/2 stick oleo with cheese. Mix together. Top with Ritz crackers and 1/2 stick melted oleo. Sprinkle with garlic powder and bake at 400° for approximately 20 minutes.
Boil and cut up potatoes in julienne pieces. In a saucepan, over low heat, combine shredded Cheddar cheese and butter. Stir occasionally until almost melted. Remove from heat and blend in sour cream, scallions, salt and pepper. Pour mixture over potatoes and blend together (don't break potatoes).
Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional Cool Whip. Makes 8 servings.
Cream the butter and sugar. Beat in milk, vanilla and eggs. Combine flour, baking soda, baking powder and salt. Gradually beat into butter mixture. Drop by tablespoon onto greased baking sheet. Flatten and sprinkle with sugar. Bake at 350° for 12 minutes.
Cook onions in oil. Cut beef into cubes and sprinkle with vinegar. Add salt, paprika and cooked onions. Cover and simmer about 3 hours.
Dissolve soda in buttermilk. Cream sugar and butter and then beat in egg yolks, one at a time. In a small bowl, beat egg whites until stiff; set aside. Sift flour, cocoa and baking powder together. Add alternately with buttermilk in the first mixture. Fold in egg whites. Pour into 5 greased and floured 8 or 9-inch pans. Bake at 350° for 25 minutes or until done. Cool. Frost with Chocolate Icing.
Trim and make pocket in brisket. Marinate in refrigerator overnight in sauce made of Italian dressing, soy sauce, oregano, vinegar, water, and garlic salt. Place pan containing all above in oven. Bake covered 2 hours at 350 to 375 degrees. Remove, uncover and cool for 30 minutes. Open pocket and layer with mushrooms, onions, bell pepper and bacon. Close pocket. Sprinkle Tbsp salt and 2 tsp. black pepper on top surface of brisket. Return to oven and bake uncovered for 1 hour at 350 degrees. Remove from oven. Slice.
Cream shortening, peanut butter and sugar together until smooth. Add eggs, then sift flour with soda and add to mixture. Roll into balls. Place on a cookie sheet and with a wet fork flatten. Bake at 350° until brown.
Blend and pour over a chopped cabbage. Pour extra into jar and refrigerate. Use on cabbage when you need cole slaw.
Bake angel food cake mix according to directions in 9 x 13 x 2 pan. Let cake cool. Cut cake in 2 pieces that are about 1 inch thick (9 x 13 x 1)	Combine cream cheese and powdered sugar. Add condensed milk. Add dry pudding mix. Add 1 1/2 cups of Cool Whip. Line bottom of 9 x 13 x 2 pan with 1 piece of angel food cake. Spread cream cheese mixture evenly over cake. Top with 2/3 of the strawberries and all but 50 of the blueberries. Place 2nd piece of angel food cake on top.	Spread remaining Cool Whip on top. Place remaining strawberries & blueberries on Cool Whip to create a flag design.
Cream shortening, sugar, eggs and molasses together. Add flour, salt, baking soda, cinnamon, cloves and nutmeg alternately with milk and beat well after each addition. Add raisins and nuts and mix well. Drop by teaspoon on baking sheet and bake at 350° for about 15 minutes or until lightly browned.
Cream butter, shortening and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, soda and salt; add to creamed mixture, stirring just until blended. Stir in remaining ingredients.
Mix butter, sugar and eggs. Add flour, baking powder, soda and salt. Fold in sour cream. Pour one-half the batter into a greased and floured loaf pan. Mix brown sugar and cinnamon. Sprinkle one-half of it over batter in pan. Add remaining batter and top with remaining cinnamon and sugar. Bake at 350° for 45 to 60 minutes.
In a 13 x 9-inch glass bowl, crush graham crackers. Add butter and mix. Make a crust. Blend together condensed milk and cream cheese until smooth. Pour over crust. Then spread strawberry filling over top. Better to sit overnight in refrigerator covered.
Combine cake mix, carrots, pineapple, water, eggs, oil, pecans and cinnamon in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes. Pour into 9 x 13-inch pan. Bake in a preheated oven at 350° for 35 to 40 minutes.
Prepare macaroni and cheese dinner as directed on box. Add cottage cheese and onion. Mix well. Cover bottom of a 10 x 6-inch baking dish with sausage. Top with dinner mixture and remaining sausage. Bake at 350° for 20 minutes. Makes 4 to 6 servings.
Beat eggs and milk together in a bowl. Season chicken pieces in salt and pepper. Dip pieces in milk and egg mixture. Coat with flour (you may season flour also).
Sift powdered sugar; add vanilla and margarine. Add enough canned cream until it's sticky to handle. Cream until it will roll into a very soft ball. Shape into little round balls. A cherry or a nut may be put in center. Coconut is good mixed with the mixture. The filling can be made into different flavors and colors. Dip until covered into chocolate mixture made with 4 tablespoons paraffin and chocolate. Drop on waxed paper until cooled. Store in airtight container.
Mix all ingredients; roll into small balls about the size of a quarter. Freeze until firm. Roll each ball in bread crumbs to completely cover. Fry until golden in oil heated to 350°. Drain on paper toweling. Yields about 36.
Melt butter and saute onion and celery until tender. Combine flour and curry and sprinkle over onion and celery. Add milk; stir until thick. Add chicken, mushrooms and lemon juice. Serve over white rice.
Pour boiling water over Crisco and sugar. Add salt. Stir until dissolved. Let cool. Add beaten eggs to cooled liquids. Sprinkle yeast into warm water. Stir until dissolved and add to other liquids. Add flour, one cup at a time, and blend well. Cover and place in refrigerator overnight. Roll out dough and cut with biscuit cutter. Brush top with melted butter. Fold over in half moon shape. Place on greased pan. Let stand 3 hours. Bake in preheated oven at 425° until brown.
Boil water and sugar 10 minutes in a pot. Stir in coffee. Cool and then stir in vodka. Cut up bean and put mixture into dark 1/2 gallon container for up to 3 weeks.
Put pineapple on lettuce leaf. Top with cranberry slices and cottage cheese. Serve with dressing.
Put cucumbers in bowl and sprinkle with a tablespoon of salt. Mix well and let stand about 20 minutes. Drain and squeeze out excess liquid.
Cream margarine and sugar; add syrup and eggs, one at a time. Add flour. Bake at 350° for 25 to 30 minutes in a 10 x 15-inch pan.
Cut beef into 5 or 6 chunks. Place in roaster. Combine remaining ingredients and pour over beef. Heat to boiling on top of range. Cover and place in 300° oven for 6 hours or until meat can be shredded.
For this recipe, you can use a cut up chicken, chicken breasts or whatever pieces your family likes.
Blend shredded cheese with butter. Sift the flour and paprika into cheese and butter mixture. Mix firm dough. Take 1 teaspoon of dough and roll into a ball. Flatten in palm of hand. Place 1 olive in center. Shape dough around olive, rolling back into a ball. Bake on ungreased cookie sheet at 400° for 12 to 15 minutes. Serve hot. Yields 24 servings.
Blend together cheesecake mix, milk, cream cheese; whip in Cool Whip. Pour batter immediately over ladyfingers which are lined in a spring-form pan. Refrigerate for 1/2 hour. Apply topping just before serving.
Layer bread and sausage in casserole dish. Mix other ingredients and pour over bread and meat. Let stand overnight in refrigerator. Bake at 350° for 30 minutes.
Melt butter and cocoa together. Remove from heat; stir in sugar and beaten eggs. Mix well. Add flour, salt, chopped nuts and vanilla; mix well. Spoon batter into a greased 13x9x2 pan. Bake at 350 degrees for 35 to 45 minutes. Sprinkle marshmallows on top of warm cake; cover with chocolate frosting.
Put grated carrots in large bowl. Add mashed bananas and beaten egg. Add sugar and bran. Let stand 3 minutes. In small bowl, mix dry ingredients and then add to bran mixture. Add raisins and fold in oil. Bake in nonstick muffin pan at 350° for 25 minutes. Makes 16 muffins. One muffin equals 124 calories or 1 bread, 1 fruit and 1/2 fat exchanges.
In large percolator coffeepot, mix apple juice, cranberry juice, water and brown sugar. In basket of the coffeepot, mix cloves, cinnamon stick pieces and salt. Perk as you do for coffee. Nice for the holiday season! Yields 30 to 35 servings.
Cream oleo and sugars together in a large bowl. Add eggs, vanilla, soda and salt. Mix in flour. Add oats, coconut, Post Toasties, pecans, chocolate chips, butterscotch chips and butter brickles. Drop mixture from tablespoon and flatten with teaspoon. Bake on ungreased cookie sheet 10 to 12 minutes at 350°.
Brown onions and ground beef. Add garlic powder, salt, pepper, chili powder and tomato sauce. Place 4 tortillas in bottom of a 9 x 13-inch casserole. Place half of the meat over the top and then half of the cheese. Repeat the layers. Pour 1/2 cup water around the edge and bake at 400° for 30 minutes.
Soak black beans in water overnight. The water amount needs to be plentiful so that approximately 1-inch of water remains above the beans after soaking. Add everything but lemon juice and Worcestershire. Add lemon juice and Worcestershire sauce last 1/2 hour of cooking. Cook until beans are soft.
Mix all ingredients together and bake in large tube pan. Bake 1 hour at 325°. Frost with Cream Cheese Icing.
Line 9 inch x 13 inch pan with layer of ice cream sandwiches side to side. Spread half of the Cool Whip, top with half of the fudge sauce. Layer with more sandwiches, remainder of Cool Whip and remainder of hot fudge sauce. Sprinkle nuts over top. Freeze 4 -5 hours. Soften 15 - 20 minutes before serving. Freeze leftovers.
Set bowls of each ingredient in order as listed. Let each guest fix their own, buffet style. Start at the beginning of recipe, placing one ingredient on top of the other. Do not skip any.
Peel and slice potatoes as thinly as possible. Remove seeds and cut peppers into wide strips. Peel and thinly slice onions. Cut eggplant (with or without peel) into cubes or slices. Saute each vegetable separately in olive oil until soft and just beginning to brown. (Don't fry tomatoes.) Layer vegetables in large casserole after sauteing, first potatoes, then onions, peppers and eggplant. Season each layer with salt and red pepper. Sprinkle garlic powder lightly over all. Cover with tomatoes. Sprinkle lightly with bread crumbs. Bake at 400° for 15 to 20 minutes before serving. Serves 6 to 8. Tasty.
Grease an 11 x 7-inch baking dish. Tear bread into pieces and place in dish. Mix eggs, milk, salt and mustard. Pour over bread in baking dish. Brown and drain sausage. Place sausage on top of egg mixture in baking dish. Sprinkle cheese over top.
Put all ingredients in a large kettle, except the walnut meats. Cook until soft candy, stirring quite frequently. Beat until creamy, then add walnuts. Pour into a buttered pan. Cool; cut into squares. Yum!
Tear lettuce into bite-sized pieces. Place into a 6 x 4-inch glass dish. Layer lettuce, celery and eggs (finely chopped). Season lightly. Continue layering with peas, green pepper and onion evenly. Season lightly. In a small bowl, combine mayonnaise and sugar. Spread evenly over the top. Sprinkle with grated cheese on top and cover with plastic wrap. Chill for 12 hours.
Bring to boil the 3 cups of water. When it starts to boil, remove from heat and add the tea bags. Cover with lid at least 5 minutes. Add the sugar in a mixing container. Add 1 cup warm water until sugar melts, then add tea. Continue adding water over tea bags and pouring into gallon container until full. Makes the best tea. You can use less sugar if you don't want it real sweet.
Sift dry ingredients. Combine egg, milk and oil. Combine with dry. Turn griddle on medium. Heat griddle or pan until drop of water sizzles. Drop batter by spoonfuls. Flip when bubbles start to pop.
Over high flame, melt butter, sugar and water. Boil together 3 minutes, stirring constantly. Add almonds. Cook very fast until mixture becomes caramel colored. Pour into greased pan or shallow dish. Break Hershey bars over surface. When chocolate is melted, gently spread to cover top, then sprinkle with ground nuts.
Slice sausage in 1/4-inch slices. Saute onion, pepper and sausage in butter. Add sauerkraut and mustard. Heat, but do not boil. Serve with pita bread, cut in half, or French rolls.
Thaw broccoli enough to separate pieces, then mix with uncooked rice. Add rest of ingredients and mix. Pour into a 9 x 13-inch pan. Store in refrigerator several hours or overnight. Bake at 350° for 45 minutes to 1 hour or until top is lightly brown. Serves 20. This freezes nicely.
Cook chicken until tender. Remove bones. Place in the bottom of a casserole dish. Mix soup and water (or broth). Pour over the chicken. Mix stuffing according to directions. Add to the chicken and soup. Bake 35 to 45 minutes in 350° oven.
Place green beans in 3-quart casserole. Add water. Cover with a lid. Cook at High for 5 minutes; stir. Cook at High for 6 to 8 minutes, or until beans are tender. Drain. Let stand, covered.
1st Layer: One package raspberry Jell-O. Omit 1/2 cup water.
In a large bowl, cream sugar and shortening. Add eggs, one at a time; mix well. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in oatmeal, raisins (soak raisins in hot water, then drain if you like moister raisins) and nuts. Drop dough by spoonfuls onto greased cookie sheet. Bake at 350° for about 12 minutes or until lightly browned. Cool on wire racks. Makes 5 dozen.
Bake box cake in sheet pan. Just before the cake is to come out of the oven, combine the margarine, cocoa, and milk in a saucepan and bring to a rapid boil. Remove from heat and add powdered sugar, vanilla and nuts. Beat well and spread on hot cake.
In large bowl, dissolve yeast in water; add 2 teaspoons of sugar. Let stand for 10 minutes. Add milk, oil, salt and remaining sugar. Add enough flour to form a stiff dough. Turn out onto a floured surface; knead until smooth, about 10 minutes. Place in a greased bowl and turn over to grease top. Cover and let rise in a warm place for about 2 1/2 hours. Punch dough down. Divide into 4 pieces; divide 1 piece into 12 balls. Repeat with remaining dough. Place rolls on greased baking sheets. Brush with melted butter. Bake at 350° for 20 minutes. Makes 4 dozen.
Sift flour once, measure and sift 3 times with other dry ingredients. Add oats. Cream butter; add sugar and mix well. Add eggs, one at a time, beating well after each. Add nuts, raisins and milk. Add flour mixture in small amounts at a time and blend. Drop from teaspoon on ungreased baking sheet. Bake in moderate oven for 12 to 15 minutes. Makes 6 dozen.
Soften cheese and sausage. Mix with Bisquick. Roll in balls (about the size of a large marble). Bake 8 to 10 minutes at 400°. Freeze. Reheat as needed at 350° for 5 minutes.
Combine soy sauce, vinegar, sugar and pepper in small bowl. Dredge chicken in cornstarch. Heat oil in wok over medium-high heat. Add chicken and garlic; stir-fry until chicken is opaque, about 5 minutes. Add soy mixture and stir-fry 30 seconds. Mix in green onions. Serve over rice.
Press biscuits into bottom of 9 x 13-inch pan. Brown ground beef; drain and spread over biscuits. Saute onion and spread over beef. Drain corn and spread over onion. Spread potatoes over corn. Sprinkle cheese on top. Cook at 450° until biscuits are done and cheese melted.
Drain juice from pineapple and heat. Pour over jello to dissolve and cool. Add pineapple. Beat cream and cheese together and add rest of ingredients. Put into mold and chill. Serves 12.
Thaw loaves at room temperature for 3 1/2 hours (do not let rise). Break or cut off into chunks the size of ping-pong balls and put into greased 9 x 13-inch pan. Mix and pour rest of ingredients over bread dough, cover loosely with foil. Refrigerate overnight. Take out of refrigerator 20 to 30 minutes before baking. Bake at 350° for 30 minutes. Let stand a few minutes, then turn out onto waxed paper.
Preheat oven to 375°. Sift together dry ingredients. Combine in a bowl the butter, oatmeal, sweetener, egg, milk and then dry ingredients. Add raisins and nuts. Mix dough well and drop by teaspoonfuls on baking sheet. Bake at 375° for 12 to 15 minutes.
Layer lettuce, onion, pepper, celery, eggs, peas, bacon and cheese in that order. Spread mayonnaise over salad. Chill several hours before serving.
No need to brown meat. Simply mix all together and bake in covered dish at 275° for 3 to 4 hours. Or cook in crock-pot for 4 hours. The flavor depends on slow cooking. Ten minutes before serving, stir in 1 cup sour cream. Serve over rice.
Combine cornmeal, brown sugar and salt in a bowl. Stir in gradually 2 cups boiling water; add oil. Cool to lukewarm. Combine flours in a bowl. Dissolve yeast in 1/2 cup warm water. Combine cornmeal, flour and yeast mixtures. Knead until smooth and elastic. Place in greased bowl and let rise until double. Punch dough down. Divide in half and knead 3 minutes. Shape into 2 greased loaf pans. Cover and let rise in warm place until double. Bake at 375° about 45 minutes.
Combine all ingredients, except bacon. Put into a baking dish. Crumble bacon on top of ingredients and bake at 350° for 45 minutes. Can be served hot or cold after being baked first.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oats, nuts and raisins.
Mix all of the ingredients together. Spread into greased 8-inch square baking pan. Bake at 350° for 30 to 35 minutes.
Cream sugar with margarine. Add lemon rind. Beat in eggs. Sift flour, salt and baking powder together; add alternately with milk, beginning and ending with flour mixture. Stir in nuts. Pour in greased 9 x 5 x 3-inch loaf pan. Bake at 325° for 60 to 90 minutes or until toothpick inserted in center comes out clean. Heat sugar in lemon juice, stirring until dissolved. Pour over hot bread; cool in pan. Remove when cool.
Prepare apples as for applesauce. Puree fruit using blender or food strainer. Pour into crock-pot. Add remaining ingredients. Cover and cook on high for 8 to 10 hours. Stir to keep from sticking. Remove cover during last half hour of cooking. Jar immediately in hot jars and seal.
Arrange strawberries in the bottom of pie shell. Mix cornstarch and 1 1/2 cups water in saucepan. Boil for 2 minutes. Add gelatin, stirring until dissolved. Cool slightly; pour over strawberries and chill until set. Serve with whipped topping or plain.
Mix thoroughly the flour, cream of tartar, baking soda and salt. Cream together the oleo, sugar and eggs. Gradually stir in flour mixture. Roll into balls, then roll in sugar-cinnamon mixture. Place 3-inches apart on ungreased cookie sheet. Bake at 400° for 10 minutes.
Mix sugar and margarine. Bring to a boil and cook 2 minutes. Stir in nuts. Line cookie sheet with graham crackers. Pour mix over crackers. Bake 8 minutes at 350°. Cut while still warm.
Mix together and store in a dry place. Use 1/2 cup mix and fill with hot water.
Clarify fat by cooking up in water and let harden. Scrape off dirt from the bottom. Do this until clean. Bring water to a boil. Dissolve Borax in water; add almond oil and lye and let cool, then add ammonia. Heat fat hot; add to cold lye mixture. Stir well.