HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large skillet over medium heat. Add onion and garlic; cook until translucent, stirring occasionally, about 10 minutes. Add chicken, stir until cooked through, about 5 to 10 minutes. Mix in artichokes with liquid, peppers with liquid and olives; heat through. Season with salt and pepper. Pour over cooked hot pasta and toss well. Serve with Parmesan separately. Serves 6.
Cook onion and bacon until done. Add hamburger and continue cooking until meat turns brown. Drain off drippings. Mix all ingredients together and pour into a long baking dish. Bake at 350° for about 30 minutes.
Cut up potatoes, carrots and green pepper. Mix together in a 9 x 13-inch casserole dish. Cut up margarine and mix with vegetables. Sprinkle rosemary, salt and pepper over vegetables. Cover with aluminum foil and bake at 450° for 1 hour.
Preheat oven to Tater Tots baking. This is usually about 425° or 450°. Brown hamburger. Chop onion and add to hamburger. While this is cooking, pour cream of mushroom soup into a (oil sprayed) casserole dish. Add 1 1/2 cups of milk or water to soup. Add the 16 ounce bag of frozen corn to soup. Drain and add browned hamburger and onion to casserole dish and mix together. Spread mixture evenly in casserole dish. Sprinkle 1 1/2 cups of Cheddar cheese over mixture. Place single layer of Tater Tots on top of Cheddar cheese. Place in oven (uncovered) and bake for about 35 minutes or until the cheese is bubbling up between the Tater Tots.
Mix corn and beans. Put in greased casserole dish. Mix cheese, onions, soup and sour cream. Spread over beans and corn. Sprinkle crackers and almonds over mixture. Drizzle butter over crackers. Bake on 350° for 1 hour.
Combine dry ingredients into large bowl; cut in shortening until mixture resembles coarse meal. Add milk and stir until well mixed. Place dough	on floured surface. Knead lightly 8 to 10 times. Roll out dough 1/2-inch thick. Cut with floured cutter. Bake on ungreased baking sheet in 425° oven for 12 to 15 minutes. Makes 12.
Sift flour and sugar together; add berries. Mix well. Pour into pastry lined pie pan. Moisten edge of dough with water; cover with top crust, making opening for steam to escape. Press pastry well over edge; trim. If canned berries are used, measure scant 1/2 cup sugar and 2 tablespoons flour. Bake in hot oven (375°) for 25 minutes with foil over pastry edge. Remove foil; bake 20 minutes more or until browned.
Mix all together. Add enough red food coloring to make red. Cook until thick and clear red. When cool, pour in a cooled 9-inch pie shell with 1 pint of sliced strawberries (fresh) in bottom of pie shell. Let stand until firm. Top with whipped cream.
Place chicken breasts in baking dish. Combine rest of ingredients, including the mushroom liquid; pour over chicken. Sprinkle with paprika. Fifteen minutes before finished, slice black olives over chicken. Bake 1 1/2 hours at 350°. Serve over noodles or rice.
Heat enough oil to cover bottom of skillet. Cook onion and garlic over low temperature until transparent. Add tomatoes, chiles, sugar, salt, pepper and coriander. Bring to boil. Reduce to low heat and simmer, uncovered, 30 to 45 minutes, stirring frequently. In a small skillet place oil to depth of 1/8-inch. Over medium-heat, fry tortillas, one at a time, until firm. Drain well. With a large spoon, make 6 hollows in the tomato sauce. Drop 1 egg in each hollow and poach until cooked to doneness. Remove eggs and place 1 egg on each tortilla. Spoon sauce around each egg and garnish with avocado slices, cheese and olives. Serves 6.
Combine all ingredients using hands to mix well. Form into balls and place in baking dish. Cover with Sauce.
Layer chicken in 9 x 13-inch casserole dish. Mix broth and soup; pour over chicken. Combine flour, margarine and milk. Pour over chicken. Bake at 350° for about 1 hour and 30 minutes or until golden brown.
Put chicken in shallow dish. Cover with foil. Bake 30 to 45 minutes at 350°. Mix together the soup, water, vinegar, brown sugar and Worcestershire sauce. Pour over chicken and bake another 45 minutes.
Put milk in blender. Add vanilla and frozen banana, a little at a time. If a thicker shake is desired, add ice cubes until desired thickness.
Melt butter in baking dish. Coat chicken with the butter and set aside. Add mixture of rice, soups and mushrooms. Place chicken on top. Cover and bake at 275° for 2 hours. Uncover and bake for 30 minutes.
After all of the ingredients (except broccoli) are well mixed, add the broccoli and bake in a buttered casserole dish for at least 40 minutes or until firm at 325° to 350°.
Mix all ingredients together. In a saucepan melt 3/4 c of sugar to a golden brown color. Add the mixture and stir over low heat till done.
Saute beef, onions, garlic, salt and lemon pepper in a large skillet over medium-high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture. Preheat oven to 350 degrees. On a lightly floured board, roll each loaf of dough into a 12-inch circle. Cut each circle into 6 wedges. Spoon cabbage beef filling into each dough piece, divided equally. Pull three points of each wedge to center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (one egg white with 2 Tbsp. water). Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
Pour some flour on a plate and lightly coat the chops on both sides, shaking off the excess. On another plate, spread the bread crumbs and season with the salt, pepper, garlic salt and parsley. Dip the pork chops in the beaten egg, then in the bread crumbs, coating both sides. Place the chops on a plate and let them "dry" for about 10 minutes. In a skillet large enough to hold all the pork chops, heat the oil and the butter. Fry the chops over medium-high heat for 6 to 7 minutes on each side, until nicely browned.
Pour pineapple juice over sherbet; garnish with fresh strawberries. Add ginger ale and serve. Serves 20.
In a 2-quart saucepan, over medium heat, in the 2 tablespoons oil, cook garlic and onion until tender, about 5 minutes. Stir in tomatoes, their liquid and remaining ingredients. Reduce heat to low. Cover; cook for 20 minutes or until thickened, stirring occasionally.
Mix first 5 ingredients and roll into small balls; put on wax paper. Chill. When chilled, melt paraffin and chocolate chips together. After cool, put toothpick into bonbons and dip into chocolate paraffin mixture and place on wax paper to set.
Mix altogether. Place	1 tablespoonful in each muffin pan. Bake 20 minutes at 400°.	Dough will save one week in refrigerator.
Cream margarine, 1 cup sugar and eggs. Sift together flour, baking powder and baking soda. Stir vanilla into sour cream. Add dry ingredients to egg mixture, alternately with sour cream mixture. When blended thoroughly, divide dough. Place 1/2 into a greased and floured angel food pan.
In large bowl, combine condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Chill. Garnish, as desired.
Cook. After it starts boiling 5 minutes, drop in cooled water to make soft ball. Put 1/2 jar Marshmallow Creme and 1/2 jar peanut butter; beat until cool. Put in pan.
Saute onion and celery in margarine. Add mushrooms. Combine all ingredients in 1 1/2-quart casserole. Bake 30 minutes at 325°.
Stir all ingredients in bowl. Pour into popsicle molds or ice trays. Cover with foil. Insert sticks or toothpicks through foil and freeze.
Chop cucumbers, tomatoes, bell pepper and onion in bowl. Combine salt, pepper, vinegar, sugar and oil; mix well and pour over vegetables. Let set for 1 hour before serving.
Brown meat; set aside after draining into casserole dish. Cook noodles until al dente, drain and add to meat along with chopped onion and green pepper. Stir in tomatoes and sour cream. Mix all ingredients together. Bake at 350° for 30 to 35 minutes, or until bubbly. May be frozen and consumed later.
Put dry ingredients in plastic bag. Shake wings (drummettes) in bag, a few at a time, until coated. Place in single layer on greased shallow pan. Bake in 350° oven 25 minutes. Turn wings and bake 10 minutes more or until tender.
Brown onion and garlic in 1 tablespoon oil; add beef and cook until brown. Stir in sauce, paste, oregano and 1 teaspoon salt. Simmer for 15 minutes. Beat one egg and mix with noodles. Beat second egg and add spinach, 1 tablespoon oil, cottage cheese, Parmesan cheese and 1 teaspoon salt. Mix well.
Combine sweet potatoes, brown sugar, margarine, egg yolks, spices and salt in a large mixing bowl; beat until light and fluffy. Add evaporated milk; mix until combined. Beat egg whites until foamy; gradually add sugar, beating until stiff. Fold into potato mixture. Pour filling into pie shell. Bake at 400° for 10 minutes; reduce heat to 350° and bake additional 45 to 50 minutes or until set. Cool. Top with whipped cream if desired.
Heat oil in a large skillet over medium-high heat. Add shrimp and saute for 1 minute. Add garlic and saute 1 minute. Stir in wine, salt, pepper and bring to a boil. Reduce heat to medium. Cook 30 seconds and add parsley, lemon juice and toss well to coat. Cook 1 minute or until shrimp is done.
Toast English muffin. Butter while warm and spread on honey. Sprinkle with cinnamon. Serve warm.
Put broccoli in casserole dish. Spread with mayonnaise. Sprinkle with garlic salt. Top with Parmesan cheese. Bake until golden brown.
Boil chicken breasts in pot until cooked. Reserve broth. Cut into bite-size pieces.
Mix shortening, sugar, eggs, peanut butter and vanilla. Add the dry ingredients. Bake at 350° until browned.
Steam beans and drain in 2-quart casserole. Mix milk and soup. Add beans and mushrooms. Add cheese and onions to top. Bake 45 minutes at 350°.
Over low heat, melt chocolate morsels with sweetened condensed milk. Remove from heat; stir in remaining ingredients. Spread evenly in wax-paper lined 8-inch square pan. Chill 2 to 3 hours. Makes about 1 1/2 pounds.
Heat oven to 350°. Beat egg whites until fluffy. Add sugar until it stands in peaks. Drop on pan lined with aluminum foil. Put cookies in oven. Turn off oven. Leave for 2 hours. Do not open oven door.
Bring tomato soup and gelatine to a boil while stirring. Remove from heat. Mix cream cheese, mayonnaise, celery, onion and shrimp together. Fold tomato soup and cream cheese mixture together. Pour into mold and chill overnight. Makes about 1 quart of liquid. Serve with vegetables or crackers.
Pour sherry over cake and set aside. Save a few berries to slice for garnish. Crush remainder of berries and chill in refrigerator. Make instant pudding as per directions. In large glass bowl, line bottom of bowl with cake slices. Spread with chilled berries; pour on pudding. Chill. Sprinkle with slivered almonds. Top with berries and whipped cream. Enjoy!
Cook hamburger meat with onion and garlic. Drain off fat. Add soup and simmer. Cook noodles; drain. Top noodles with hamburger mixture. Serve with sour cream on top.
Combine ingredients to make marinade; mustard, honey, oil and lemon juice. Pour 2/3 of marinade over chicken breasts and marinate them for two hours. Chill remaining marinade. After chicken is marinated, preheat oven to 375 degrees. Sear chicken in pan 3 - 4 minutes per side. Place in baking dish. As chicken is cooking, saute sliced mushrooms in butter. Season the chicken with salt, pepper, and dash of paprika. Stack 2 pieces of cooked bacon crosswise on each chicken breast. Spoon mushrooms on chicken. Spread 1/4 cup Monterey Jack cheese and 1/4 cup cheddar cheese on each breast. Bake in pan for 7 - 10 minutes. Sprinkle chicken with parsley. Serve with extra honey mustard.
About 2 1/2 hours before serving, in skillet over medium heat in hot butter, cook onion, garlic, 1 teaspoon salt, 3/4 teaspoon rosemary, 3/4 teaspoon thyme and 1/4 teaspoon of pepper until onion is tender.
Melt butter in pan. Add flour until you have a stiff paste. Add milk, stirring continuously. Add beef. Cook until thick like gravy. Serve over toast or biscuit.
Preheat oven to 325°. Melt margarine in pan. Sprinkle in crumbs; pour in condensed milk, then morsels, then coconut. Press firmly. Bake 20 to 25 minutes. Cool thoroughly, then cut into bars.
Preheat oven to 375°. Grease a 2 1/2 to 3-quart deep casserole. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2-inch long pieces. Heat oil in heavy, large skillet over medium heat. Add sausage and cook, breaking up with fork. Transfer to bowl using slotted spoon. Add onion to skillet and cook until beginning to soften; stir occasionally, about 5 minutes. Add zucchini. Season with salt and pepper and saute until almost tender, about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to a boil. Add half of cheese to sauce and stir until melted. Cook pasta until tender but firm. Drain well. Return to pot. Add sauce and stir to coat. Put in casserole. Top with remaining cheese. Bake until heated through, about 15 minutes. Serve hot.
Preheat the oven to 325°. Cream butter and shortening together in a large bowl until light and smooth. Add sugar and continue beating until well blended. Add the eggs, one at a time, beating after each addition until well blended. Sift together the flour, baking powder, salt and cocoa; add alternately with the milk to the batter, beating well. Add the vanilla and beat until well blended. Grease and flour a 10-inch tube or Bundt pan. Pour in the batter and "spank" the bottom of the pan to distribute the batter evenly. Bake 1 hour and 10 minutes. Let the cake cool in the pan and turn out onto a cake plate. Wonderful!
Press in 9x13 pan. Bake at 350° for 15 minutes. Let cool; crumble in bottom of pan.
Fry ground beef in skillet; season to taste. In a large pan, heat soups, sauces and beans. When meat is browned, add it to the soup mixture and mix.
Boil, drain, and cube chicken.	Place in bottom of 9x13 casserole dish. Mix sour cream and soups together. Pour over chicken. Pour crushed crackers over mixture. Melt butter and pour over crackers. Bake 30-40 minutes at 350 degrees.
Cream butter and sugar together. Add remaining ingredients; mix well. Bake in large bread pan or 3 small bread pans for 1 hour at 350°.
Follow directions on Dream Whip package. Mix Dream Whip until stiff. Mix cream cheese and sugar together until smooth. Add cheese and sugar mixture to Dream Whip. Spread on graham cracker crust. Cover this with chopped nuts. Pour cherry pie filling over this. Let chill and serve.
Cream butter in a large mixer bowl at high speed. Add eggs one at a time, beating well after each addition. Gradually add sugar, continuing to cream at high speed until light and fluffy. By hand stir in flour, frosting mix and nuts until well blended. Pour batter into well greased and floured Bundt pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours before removing from pan. Cool completely before serving.
Sprinkle wings with salt and pepper. Heat oil in deep fryer or heavy pot. When hot, add half of wings and cook 8 to 10 minutes. When wings are golden, remove to warm paper towel lined platter. Cook remaining wings.
Melt the margarine in a 9 x 13-inch pan in a 325° oven. Put the blintzes, face up, in the pan. Beat the eggs with the orange juice. Add remaining ingredients. Pour mixture over blintzes. Bake at 350° for 1/2 to 3/4 hour, or until done.
Heat olive oil. Saute onion, zucchini, cabbage, red bell pepper and tomatoes in olive oil. Add bay leaves, kidney beans, dill, caraway seed, Polish sausage and tomato sauce. Add water (about 1 cup). Reduce heat to simmer after stew comes to a boil. Cook on very low heat for 1/2 hour or 45 minutes.
Saute celery, onion, garlic and chicken bouillon in margarine. Add salt and pepper. Pour into a large bowl. Add diced chicken and mix thoroughly. Separate crescent rolls into 8 rectangles. Gently press dough together along serrated edge so rectangle is one piece. Divide chicken mixture among the rectangles. Fold lengthwise and press edges lightly together. Place pastries in greased baking dish and bake at 375° for 20 minutes or until lightly browned.
Brown first 3 ingredients. Melt cream cheese and milk together over low heat and add to hamburger mixture along with water chestnuts. Prepare spaghetti and drain.
Combine all ingredients. Note the crushed pineapple must be well drained. Chill. Serve with crackers.
Blend margarine and cream cheese until creamy. Add flour and blend. Divide into 24 balls and press into tiny muffin tins. Add filling.
Combine butter, sugar and pecans. Spread on bread. Toast until brown and bubbly in oven.
Mix together sausage and Rice Krispies. Shape into 1-inch meatballs. Brown meatballs in large frying pan. Drain and set aside. Drain pineapple, reserving juice. Add enough water to juice to measure 2 cups.
Mix cheeses, eggs, parsley, salt and pepper together until well blended. Parboil shells in salted water for 8 to 10 minutes. Stir occasionally to prevent sticking to pot; drain in colander. Fill shells at once, using knife.
In saucepan, crush 1 pint of strawberries with fork. Stir in rest of ingredients. Cook over moderate heat, stirring, until thick and clear. Cool. Halve the other pint of strawberries and fold into cooked mixture. Pour into pie crust and chill. Serve with whipped cream. Enjoy!
Mix juices. Slowly add ginger ale. Add ice. Makes 18 (4 ounce) servings.
In large baking dish, layer 1/3 each of sauce, noodles, vegetables and cheese. Repeat twice. Bake at 350° for 45 minutes.
In a bowl, combine the milk, egg and butter. Add biscuit mix, 1/2 cup cheese and onion. Spoon into 6 greased muffin cups. Sprinkle with the poppy seeds and remaining cheese. Bake at 400 degrees for 12-14 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes before removing from pan.
Brown and drain sausage. Add bell pepper and onion and saute. Add all other ingredients (soups are undiluted). Pour into casserole and bake, covered, for 1 hour at 350°.
Dissolve jello in 1 cup hot water. Add 1 cup cold water. Add lemon juice, chill to syrupy. Add blueberry pie filling. Mix sugar and sour cream. Spread over jello.
Heat oven to 350°. Cook noodles as directed on package; drain. In large skillet, cook and stir onion in butter until tender; stir in soup, chopped pimientos and chili pepper.
Layer all the ingredients one at a time in a Tupperware bowl with a tight seal or a 9 x 13-inch pan with foil. Refrigerate overnight and serve. May be tossed at serving, but not necessary.
Chop all vegetables finely; drain well. Add lemon juice and cream cheese. Add a little mayonnaise to make it easier to spread. These are better fresh.
Buy whole turkey breasts. Remove all skin and bone. Cut into pieces about the size of your hand. Refrigerate turkey in marinade at least 8 hours and up to 48 hours. (The longer it marinates, the less cooking time it takes.) Makes 1 quart of marinade (12 servings).
Pack jar with generous amount of dill. Add garlic, mustard seed and cucumbers. Warm jar in water. Mix vinegar, water and salt; bring to a boil. Pour into jar and seal.
Cook over low heat to soft ball stage, stirring constantly. This cooks to a caramel color and is clear. Spread on cake while still warm. This is enough for 1 sheet cake. If you care to, punch holes in cake with fork before spreading icing on. This makes it even better.
Mix. Grease and flour jelly roll pan. Bake at 350° for 20 to 30 minutes.
Blend sugars and oils together well. Add eggs. Blend in all other ingredients. Mix flour last. If moisture is needed, add small amount of milk to facilitate spooning dough. Bake at 320° slowly until done.
Fill large container of a propane cooker halfway with water; add 1/4 cup Old Bay seasoning. Bring to a boil. Add potatoes; return to boil and cook 10 minutes. Add sausage and corn; return to boil. Cook 10 minutes or until potatoes are tender. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Remove with slotted spoon onto serving platter or newspaper-lined table. Serve with additional Old Bay seasoning and cocktail sauce. (May be coked indoors in large Dutch oven on cook top surface over high heat.) Yield: 12 servings.
Beat eggs and flour until smooth. Mix rest of ingredients. Check seasonings. Bake in 2-quart casserole, uncovered, for 1 hour at 350°. Let stand a few minutes before serving.
Brown sausage. Crumble; drain well. Mix cheese and sausage. Sprinkle in crust. Add cream to beaten eggs; mix lightly. Add chopped vegetables. Mix; pour over sausage mixture. Bake at 375° for 40 to 50 minutes. Cool slightly before cutting.
Crust: Mix 1 egg and 1 stick butter with yellow cake mix. Lay in greased square baking pan.
Mix all ingredients and put in greased 9x9-inch pan. Sprinkle top with 1/4 cup brown sugar mixed with 2 tsp. cinnamon. Bake at 375 degrees for 25 minutes.
Dissolve jello in hot and cold water. Leave sitting out and cool slightly. Add pineapple, bananas and marshmallows. Stir into jello and chill until firm.
Mix all ingredients until dough forms (work with hands, if necessary). Cover and refrigerate at least 1 hour. Heat oven to 375°. Roll dough 1/8-inch thick on lightly floured cloth covered board. Cut with cookie cutters. To hang cookies, make a hole 1/4-inch from top with a plastic straw. Place on greased cookie sheet. Bake 8 to 10 minutes. Immediately remove from cookie sheet and cool. Decorate as desired.
Place peaches in bottom of pan. Put bread fingers on top. Pour other ingredients (mixed together) over peaches and bread. Bake at 350° for 20 minutes.
Mix all ingredients well, spread on muffins and place on cookie sheet. Broil on lowest rack until cheese is brown and bubbly. Cut into 8 sections; serve warm.
Cook and salt chicken. Keep broth. Let chicken cool, then cut into bite size pieces. Saute onion, celery and bell pepper in 3 tablespoons margarine. Cook spaghetti in chicken broth. When done, combine all ingredients.
Most people enjoy a cocktail before dinner, but it is a good idea not to let them have time for more than 1 or 2. With these a bowl of nuts and a dip with chips or other nibblers are usually in order. Many guests may prefer more hors d'oeuvres, but if I have worked to make a good dinner, I prefer they eat more of the meal.
Heat oven to 350°. Place contents of seasoning packet and butter in a bowl. Add hot water; stir to partially melt butter. Add stuffing crumbs; stir gently to mix. Mix soup and milk in a 2-quart casserole dish. Stir in chicken, vegetables and thyme. Spoon stuffing over chicken mixture. Bake for 45 minutes or until hot and bubbly. Serves 4.
Combine 1/4 cup sugar, cornstarch and salt in a saucepan, stirring constantly. Add water and cook over medium heat until mixture comes to boil. Boil one minute; cool completely. Beat egg whites at high speed of an electric mixer until foamy. Gradually, add remaining 1/4 cup sugar, one tablespoon at a time, beating until soft peaks form. Add vanilla and cornstarch mixture. Beat until stiff peaks form. Be sure to seal crust. Yields meringue for one pie. Bake pie with meringue on top for 12 to 15 minutes at 350°.
Combine first five ingredients in bowl; mix until fluffy. Add combined flour, soda and salt, mixing well. Stir in chips. Spread in a greased 10 x 15-inch baking pan. Bake at 350° for 25 to 30 minutes, until golden brown.
Preheat oven to 350°. Boil chicken, debone. Saute onion in small amount of chicken broth; add soup, chilies and chicken. Remove from heat. In baking dish, layer Doritos, then mixture. Repeat and top with cheese. Bake 30 minutes. Serves 8.
Bake cake according to directions. Let cool punching a few holes to allow cream of coconut to absorb in cake. Top with Cool Whip and a little coconut. Refrigerate. Better in 2 days.
Melt oleo and add flour and cheese. Add Rice Krispies and mix well. Roll into small balls and slightly press down with fork. Bake in a 325° oven for 10 minutes.