HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken in oil for 3 to 5 minutes. In a medium size bowl, combine rest of ingredients except pineapple. Add to chicken; cover and simmer for 20 minutes. Add pineapple; cover and simmer for 10 minutes. Serve over rice.
Heat oven to 350 degrees. Mix together 1/2 c. sugar and cinnamon; set aside. Mix shortening, 1/2 c. sugar and egg. Measure flour by dip-level-pour method. Mix flour, baking powder, salt and nutmeg; stir into shortening and sugar mixture, alternately with milk. Fill greased muffin cups 2/3 full. Bake 20 to 25 minutes, until golden brown. Remove from oven and immediately roll in melted butter, then the cinnamon sugar mix.
In a greased pan, layer 1/2 package of the dry dressing, 1/2 of the chicken broth, 1/2 of the chicken, the green beans, the soup mixed with the milk, then the other 1/2 of the chicken and broth. Top with the other 1/2 of the dressing mix. Dot with butter or margarine. Bake for 30 minutes at 400°.
Combine shortening, salt and vanilla. Add sugar gradually and cream well. Add eggs and beat thoroughly. Add baking powder to flour and sift 3 times. Add small amount of flour and pineapple juice. Mix until smooth. Grease iron skillet with butter. Sprinkle brown sugar over butter. Arrange pineapple on sugar. Put cherries in center of the slices and pour batter over all. Bake in moderate oven at 350° for 50 to 60 minutes. Serve upside down with whipped cream.
Put steak, soup mix, water or wine, mushroom soup, salt and pepper in crockpot. Cook on high 4-6 hours. Add sour cream, then continue until thoroughly heated. Serve over rice.
Mix applesauce, sugar and cinnamon drops; heat to boiling. Add Sure-Jell; boil for 3 minutes. Stir constantly. Pour into jars and seal.
Combine first five ingredients and simmer 20 minutes. Remove all cloves. Add chipped, chopped ham. Cook 15 minutes more or until heated through. Serve on buns.
Mix squash, onions and salt and let stand overnight. Next day, drain and run cold water through squash mixture. Put on stove and add last 7 ingredients and simmer for 30 minutes. Pack in jars and seal. Makes 8 quarts.
Bake cake mix according to box directions. Soften cream cheese and blend with milk until smooth. Add pudding mix and mix. Stir well-drained pineapple into pudding mixture until pudding thickens. Spread on top of cooled cake and top with Cool Whip. Let stand a few hours or overnight.
In food processor or blender, puree strawberries. In large saucepan, over medium-high heat, combine strawberry puree with 4 cups water and sugar. Bring to a boil. Cook 5 minutes or until sugar dissolves, stirring constantly. Stir in lemon juice. Remove from heat. Cool thoroughly. Pour mixture into 8-inch pan. Freeze 3 to 4 hours or until firm. With spoon, break frozen mixture into chunks. Transfer to large bowl. Beat with mixer until smooth. Return to pan and freeze 2 to 3 hours until firm. Yields 16 servings (88 calories and 0.3 g fat per serving).
Mix all ingredients with water and pour over hamburger and mix well. Make into rolls and wrap in heavy aluminum foil and refrigerate for 24 hours.
Heat sugar and syrup over medium heat. Remove from heat and add peanut butter, stirring well. Pour over Rice Krispies; mix and press into 9 x 13-inch pan. Melt together chocolate chips and butterscotch chips. Spread over top of Rice Krispie mixture. Cut into squares.
Wash and hull berries. Spoon into sherbet dishes. Combine remaining ingredients and drizzle over strawberries.
Cream the shortening. Add sugar; beat. Add pudding; beat. Add milk; beat until smooth.
Cream the cream cheese and 1 cup sugar together. Spread 1 package of rolls on the bottom of greased 9 x 13-inch pan. Seal the seams. Spread the cheese mixture over the roll dough. Place 2nd pack of rolls over cheese. Pinch these together also.
Combine cake mix, eggs, water and shortening. Mix with spoon until well blended. Shape into balls the size of small walnuts. Roll balls in confectioners sugar. Place on greased baking sheet and bake at 375° for 8 to 10 minutes. Makes 50 cookies.
Dissolve jello in hot water. Cool slightly. Stir in buttermilk; chill until thick. Fold in pineapple, lemon juice, cottage cheese, nuts, celery and mayonnaise. Chill. Serves 6 to 8.
Boil macaroni and rinse. Mix all ingredients. Set in refrigerator overnight.
Cook carrots until almost tender. Add remaining ingredients. Chill. Keep in refrigerator.
Melt margarine in water and bring to a boil. Remove from heat and add flour, stirring until you can form a ball. Beat eggs into mixture, one at a time. Spread into greased 9 x 13-inch or equivalent jelly roll pan. Bake at 400° to 425° for 25 minutes or until brown. Cool completely. Beat cream cheese until soft. Gradually add milk and beat until smooth. Add pudding and beat for 2 minutes. Spread over cooled puff. Mix whipped topping according to directions and spread on top of pudding. Drizzle with chocolate syrup or top with fresh fruit.
Arrange veggies on microwaveproof platter in rings. Lay pepper strips on top in a circle. Place mushrooms and onions over top. Sprinkle onion mix evenly over all. Cover with plastic wrap and microwave on High for about 8 minutes or until done. Do not add water. Serve from same dish.
Combine flour, sugar, salt and cinnamon in a large bowl. Combine egg, water, milk and melted butter. Add slowly to flour mixture. Knead for 5 minutes. Roll and cut into 1-inch slices. Place each slice into greased muffin pan. Allow to rise to double its size. Spread butter on each top and bake at 375° for 25 minutes.
Mix all ingredients together and pour into graham cracker crust. Chill 1 hour. Enjoy!
Preheat oven to 350°. Grease a 1-quart casserole dish. Put bread and raisins in large mixing bowl. Add scalded milk; soak 5 minutes. Add butter, sugar, salt, eggs and vanilla; mix well. Pour into prepared casserole. Sprinkle with nutmeg. Put casserole dish in an 8 x 8 x 2-inch baking pan. Pour 2 cups hot water in pan. Bake for 60 to 65 minutes, or until knife inserted in center comes out clean. Serve warm. Makes 8 servings.
Press sugar cookie mix into large 10 x 14-inch pan. Bake at 350° for 10 minutes. Cool. Cream together the cream cheese, vanilla and sugar. Spread onto pastry. Place fruit onto cream cheese mixture.
Cook broccoli as directed on package; drain. Mix first 7 ingredients and pour into a baking dish. Top with crushed cracker crumbs. Bake for 1 hour or until brown on top in a 350° oven.
Mix milk into	beaten	eggs and add other ingredients. Bake in 300° oven 2 hours.
Mix ingredients. Spread in a 9 x 9 x 2-inch greased pan. Bake at 350° for 20 to 25 minutes or until squares are golden. Cool and cut into squares. Can add 1/2 cup coconut or 1/2 cup peanut butter chips as well.
Bring to boil. Pack pickles in jars as you slice. Put 1 head of dill in jar. Pour mixture over pickles and seal.
Mix together. Top with 8 oz. shredded mozzarella cheese. Bake in a 9 X 13 pan, covered at 350° for 30 minutes.
Thaw and drain broccoli. Saute celery and onion in butter. Add broccoli, cheese and seasonings. Serve with dip chips.
Combine meat, crumbs, 1 cup cheese, 1/2 cup barbecue sauce and remaining ingredients; mix lightly. Shape into a loaf in shallow baking dish. Bake at 350° for 45 minutes. Brush with remaining barbecue sauce; continue baking for 15 minutes. Top with remaining cheese. Serves 8.
Mix meat and all ingredients together. Lightly grease baking dish and place meat in pan leaving a little sauce around pan.
Combine vinegar, sugar, dry mustard, celery seed and salt in saucepan. Bring to a boil. Remove from heat. Add salad oil. Pour liquid over shredded cabbage and cover tightly. Refrigerate overnight.
Note: With vanilla flavor, increase water to 3/4 cup and add 1 cup coconut.
Brown onions and celery in small amount of oil; set aside. Brown beef and rice until "grey." Add onions and celery; mix in soup and water. Add soy sauce, mushrooms and pepper; mix well. Toss in bean sprouts. Pour into casserole. Cook for 30 minutes at 350°, then cook for 30 minutes, uncovered. Can be made ahead and frozen. Serves 6 to 8 people.
Line pan with dried beef. Bone chicken breasts. Beat together soup and sour cream. Pour over chicken. Cover with Reynolds Wrap. Cook 1 hour. Uncover. Cook 1 additional hour.
Saute onion and celery. Add flour, salt and pepper and stir. Mix in 1 cup of water, stirring constantly for 2 minutes (boil is okay), then add potatoes, milk and cheese. Heat slowly until cheese melts; do not boil. Garnish with parsley or croutons. Great way to use leftover mashed potatoes.
In a 2-quart pitcher mix instant tea, lemonade and sugar. Fill with water. Sugar may be increased or decreased according to taste.
Mix all ingredients except the chocolate chips. Shape into balls and set aside. Melt the chocolate chips in a double boiler. Spoon chocolate into the bottom of mini cupcake pan with liners. Put peanut butter balls in them. Spoon rest of chocolate on top. Place in freezer until they harden. Makes 2 1/2 dozen cups.
Sift dry ingredients together. Cream sugar and shortening. Beat in eggs and vanilla. Blend in flour mixture.
Mix the butter, eggs, sugar and vanilla; add baking soda, salt and flour. Then add peanut butter chips. Bake at 350°.
Melt cheese in double boiler. Add slightly drained tomatoes with melted cheese into blender.
Sprinkle cucumbers with coarse salt and leave in colander to drain for 1 hour. Cut each quarter into 1-inch chunks. Place in a glass jar and cover with vinegar and water (1 part vinegar to 2 parts water). Season with salt, peppercorns, fennel, clove and bay leaf. Add onion and garlic. Cover and refrigerate overnight; best after a few days. Will keep for a month in the refrigerator.
Cube the cheese. Combine with milk. Melt over low heat. Stir until smooth. Cool, but do not chill. Combine egg, vinegar, sugar and pimento. Bring to boil over medium heat. Turn heat to low. Cook for 6 minutes, stirring occasionally. Cool.
Combine first 4 ingredients and mix well. Add rest of ingredients. Mix well. This will be stiff and will spread unevenly in two 8-inch pie pans. Bake for 30 to 35 minutes at 350°. Serve with Dream Whip. Put nutmeg in Dream Whip (instead of vanilla) for an unusual flavor.
Scramble eggs in Magnalite pot. Remove eggs. Wilt chopped garlic. Add meat. Saute together. Add cooked rice. Season with soy sauce until rice is light brown. Add green onions and scrambled eggs. Sprinkle on Accent and simmer for a few minutes.
Beat all ingredients in a medium bowl. Serve with fresh vegetables, dippers, or crackers. Makes 3 1/2 cups.
Toss stuffing mix with 1/2 Cup chicken broth and beaten eggs. Spread in 11 X 7 1/2 baking dish. Top with chicken. Combine remaining 1/2 Cup soup and broth with milk an pimentos. Pour over chicken and dressing, cover with foil. Bake at 350 for 45 minutes.
Cover eggs with a layer of sausage, sealing egg well. Roll in crumbs. Bake in a preheated 350 degree oven for 15-20 minutes, or until golden brown.
In large heavy pan, over medium-high heat, brown beef and onion until done; drain. Drain tomatoes, reserving liquid; chop tomatoes. Stir water, potato, celery, stewed tomatoes with liquid, steak sauce and salt into pan. Heat to a boil; reduce heat. Cover; simmer 25 minutes.
Mix all ingredients and marinate with 1 cup sugar, 1/2 cup Wesson oil, 3/4 cup vinegar and 1 tsp. salt. Leave over night and drain for at least 1 hour.
In a bowl combine hash browns, onion, Parmesan cheese and 1 egg. Put into a 9-inch pie pan, or 10-inch quiche dish. Pat the mixture in the bottom and up the sides. Bake at 400° for 35 minutes. In large skillet cook zucchini in margarine until crisp-tender. Arrange on the potato crust. In small bowl combine 2 eggs, cheese, milk, oregano, salt and pepper. Pour over zucchini. Bake 25 to 30 minutes at 350°.
Dissolve marshmallows, gelatin and hot water; set aside. Cream together cream cheese and crushed pineapple. Blend cream cheese mixture with the marshmallow mixture. Prepare topping according to package directions. Fold in gelatin and cheese mixture. Spray mold with Pam. Pour into mold and refrigerate until set. May be made the day before.
Beat together egg, buttermilk and honey. Mix well together all dry ingredients. Combine all ingredients, including melted butter and mix well. Spread into an 8-inch buttered square pan and bake at 425° for 20 minutes. Serve hot with butter and a hunk of Cheddar cheese.
Combine sugar and oil with mixer. Add pumpkin and eggs, one at a time. Combine flour, salt, soda, baking powder and cinnamon. Add to	pumpkin mixture. Add vanilla and nuts. Pour on a greased and floured sheet pan. Bake at 350° for 30 minutes. Cool 2 to 3 hours before topping.
Melt butter in large pan. Add sugar, corn syrup and water. Cook to hard crack (300°), stirring occasionally. Add 1 cup almond bits and stir. Spread in well-greased 13 x 9 x 2-inch pan. Cool. Turn candy out of 13 x 9 x 2-inch pan onto wax paper.
Dissolve gelatin in pear liquid. (Add enough water to make 1 1/3 cups, if necessary.) Add cream cheese. Blend with mixer at low speed. Chill until slightly thickened. Add pears and nuts. Fold in Dream Whip. Place in mold. Garnish with maraschino cherries. Chill until set.
Preheat oven to 325°. Cream butter and sugar. Beat egg yolks until thick. Beat egg whites until stiff. Alternately add yolks, whites and flour to the creamed butter and sugar. Beat until light and smooth. Pour into a well-greased and floured 10-inch tube pan. Bake 1 1/2 hours or until golden brown. Cool 5 minutes before turning out of the pan onto a cooling rack. Bring water and sugar to a boil. Cook 10 minutes. Add cranberries and cook until skins pop, about 5 minutes. Remove cranberries with a slotted spoon and reserve as a condiment. Continue cooking syrup until thickened, about 20 to 25 minutes. Cool. Drizzle over cake.
Combine turkey, lettuce, grapes, apples and celery in a bowl. Cover and refrigerate for 1 hour. Add French dressing and toss. Serve sprinkled with sunflower seeds. Makes 4 servings.
Fill pie plate (Pyrex) with apples 2/3 full. Sprinkle 1 tablespoon of sugar and 1 tablespoon of cinnamon over apples. Combine melted butter, sugar, flour, eggs, salt, walnuts and vanilla. Pour mixture over the apples. Bake at 375° for 30 minutes.
Blend together and cook for 2 to 3 hours until thick. Can in hot jars and seal.
Set pork and beans aside. Combine all other ingredients with cooked and drained beef. Simmer meat 5 to 10 minutes. Pour beans into a greased baking dish. Pour meat mixture over beans. Bake, uncovered, 45 minutes at 350°. Serves 3 to 4.
Bone chicken and half breasts. Mix flour, salt and pepper. Dredge breasts in flour. In butter, brown lightly until tender.
In skillet, brown meat in butter. Add remaining ingredients except noodles. Cover; cook over low heat for 1 hour or until tender. Stir occasionally. Serve with noodles. Serves 4.
Beat egg yolks; add milk, seasonings, sugar and flour. Mix well; add green pepper and corn. Fold in stiffly beaten egg whites; pour into a greased casserole. Bake in 350° oven for 45 minutes.
Preheat oven to 325°. Grease and flour (or spray with Pam cooking spray) a Bundt cake pan and put nuts in bottom of pan (if you want nuts). Mix all ingredients together well. Bake at 325° for 50 to 60 minutes. Leave cake in pan and pour glaze over cake.
Cream butter or shortening, sugar and eggs. Combine flour, baking soda and baking powder and add to creamed mixture. Add bananas, sour milk, vanilla and walnuts. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Cool and frost.
Place hash browns in a greased 9 x 13-inch dish. Melt remaining ingredients in microwave; pour over potatoes and mix. Bake at 350° for 45 minutes.
Preheat oven to 350°. Bring pineapple juice to a boil in a saucepan over medium-high heat and add gelatin. Stir until dissolved. Remove mixture from heat and cool to lukewarm.
Brown sausage in butter in 1 1/2-quart pan. Arrange onion, sauerkraut, apples and potatoes around sausage. Top with apple juice, salt and pepper to taste. Cover tightly and simmer over low heat, stirring once, for 30 to 40 minutes or until potatoes test done. Serve with potato cakes and applesauce. Serves 6.
Mix all ingredients together. Use a heaping tablespoon of mixture. Shape with fingers on a piece of foil. Twist ends. Place in seasoned boiling water. Boil about 12 minutes, then check. (Season water with red pepper, garlic salt, etc.)
Cook onion in margarine until tender. Add tomatoes, tomato sauce, mushrooms, garlic salt and oregano. Simmer, uncovered, 20 to 30 minutes or until thickened slightly. Add shrimp or clams and heat until hot. Cook spaghetti according to package directions. Serve sauce over drained spaghetti and top with Parmesan cheese to taste. Serves 4.
In a mixing bowl cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in extracts. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool for 10 minutes in pans. Remove from pan and let cool.
Cook carrots approximately 10 minutes or just to boiling. Mix melted margarine and sugar, pouring over carrots. Heat just until mixture is combined well. Serve immediately.
Combine oil, sugar, eggs, milk and mashed bananas. Stir in dry ingredients. Grease two 9 x 5 x 3-inch loaf pans. Pour half of batter into each pan. Bake 1 hour at 350°.
Choose lean ribs. Can be either pork or beef. Put on grill and cook for 5 minutes. Then start basting ribs every 15 minutes with sauce.
Combine sugars, cornstarch and salt in heavy saucepan. Blend in sour cream and egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Add maple flavoring and butter. Chill until spreading consistency.
Sift flour, baking powder and salt together. Cut in shortening. Add milk and mix to a smooth dough. Turn onto a floured surface and divide into 6 portions. Roll each section large enough to cover one apple. Place an apple on each piece of pastry. Mix sugar and cinnamon together. Fill each core cavity with the cinnamon mixture. Moisten edges of the pastry, bring over the apple and seal. Place on a greased baking sheet. Bake at 350° about 35 minutes or until apples are tender and pastry is light brown. Serve with warm milk or cream.
Mix cake mix, butter and half of the evaporated milk in bowl and divide in half. Spread half of mixture in greased 9 x 13-inch pan. Bake for 5 to 6 minutes at 350°.
Cook pepper strips and chicken until lightly browned. Add broth, tomato sauce, taco mix and corn. Bring to a boil. Stir in rice. Cover; remove from heat. Let stand. Fluff with fork. Serve with cheese, tortilla chips and sour cream. Also can be used in a tortilla wrap!
Cream the shortening and sugar. Add eggs, vanilla and beat well. Add flour and soda; mix well. Add chips and nuts; blend. Drop from teaspoon on greased cookie sheet. Bake at 350° for 12 minutes.
To Dry Peels: Slice peels into very thin strips. Place on a cookie sheet and bake in oven on its lowest possible setting. Bake several hours or until dried and hard.
Place turkey breast in crock-pot. Pour Worcestershire sauce over turkey. Combine seasonings and rub into turkey. Pour chicken broth into bottom of crock-pot. Cook on low for 5 to 8 hours or until done.
Saute celery and onions in butter for five minutes. Add broth and spices (and potatoes if you are using raw). Simmer until vegetables are tender. Stir in half and half. Add cheese and stir until melted. Makes 2 quarts. If you want a smoother soup, put ingredients in blender before you add half and half and cheese.
Mix all ingredients together. Bake in a well-greased casserole until golden brown. This may be made into cakes or fill crab shells and bake at 375°, until brown.
Layer in order given in ovenproof casserole dish. Cover and bake at 250° for 5 hours. Don't peek. Serve with salad and bread.
Start a small	fire. Wash and slice potato, onion and carrot. Place all ingredients in the foil and seal. Throw (place carefully) in the	fire. Check in about 20 minutes, depending on how hot the fire is and how hungry the boys are. If it fails, have a jar of peanut butter and bread.
Brown beef, onions, celery and green pepper. Drain off grease. Add remaining ingredients and cook 5 more minutes. Spoon onto buns. Makes 6 to 8 Sloppy Joes.
Place chicken in a heavy 6-quart pot; cover with water and lid. Cook over medium-high heat until water comes to a boil. Remove lid and simmer for about 30 minutes, skimming off foam as it rises with a slotted spoon. Add remaining ingredients and simmer, partially covered, 1 to 1 1/2 hours longer until chicken is very tender and falls off the bones. Cool in broth until chicken can be handled. Remove chicken; discard skin and bones (save meat for salad or casserole). Strain liquid. Puree vegetables in food processor or blender and return to soup. Serve with rice or noodles.
Mix all ingredients together. Do not knead dough, just roll out on floured board and cut. Brush top with buttermilk before baking. Bake at 400° for 15 minutes.
Combine all ingredients (except cabbage and soup mixture) and mix well. Separate each cabbage leaf and place in boiling water until tender, but not too soft as to split. Place a ball of the meat mixture on each leaf, (the amount of mixture depends on the size of the cabbage leaf) roll up and place in a 9 X 13 glass casserole dish. Pour the tomato soup mixture over the cabbage rolls. Bake at 325° for 1 hour and 20 minutes.
Mix everything except butter and put in casserole. Put stick of butter in center; cover and bake at 325° for 45 minutes. Great with fried chicken. Leftovers are even better warmed up.
Cream softened margarine. Gradually add sugar. Beat until fluffy. Add melted chocolate, vanilla and eggs. Beat with mixer for 3 minutes. Make graham cracker crust in bottom of pan. Put a layer of ice cream on the crust. Spread chocolate sauce on top. Freeze. Cut when ready to serve.
Wash and slice or quarter unpeeled potatoes. Mix all ingredients in a shaker bag. Put potatoes in bag. Melt margarine in a pan. Put potatoes in the pan. Bake at 350° for 1 hour. Turn after 1/2 hour of baking.
Brown chops; combine soups and milk. Place chops and carrots in crock-pot. Pour soup mixture over all. Cover and cook on low for 6 to 8 hours.
Cook noodles until tender. Meanwhile, cut up celery and cook until tender. Saute Spam and green pepper; add to celery. Mix in cooked eggs and mushroom soup. Place in lightly greased casserole dish. Top with bread crumbs and cover. Bake at 325° for 45 to 50 minutes. Serves 6.
Combine Ranch dressing with dill and oil. Pour over crackers. Stir to coat. Place in a warm 250° oven for 15 to 20 minutes. Stir gently during baking.
For each serving, remove breast from bone. Salt and pepper to taste. Place strip of cheese and strip of ham on the breast. Roll, pin with toothpick. Roll in flour, slightly brown in one stick margarine. Place rolls in baking dish. Add mushroom soup and 1/2 cup water to margarine. Heat and pour over chicken rolls. Bake at 300° for 2 hours.
In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moist. Fold in blueberries. Fill muffin cups 2/3 full. Bake at 375° for 20 to 25 minutes. Brush tops with melted butter and sprinkle with sugar. Makes 1 dozen.
Preheat oven to 400°. Mix flour and sugar together in bowl. Make well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly, just until moistened. Wash and drain blueberries and gently fold into batter. Fill greased muffin cups 2/3 full. Bake at 400° for about 25 minutes. Serves 12.
Combine all ingredients and mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for about 10 minutes. Frost with chocolate icing if desired.
Cream sugar and shortening. Add eggs. Sift dry ingredients and add alternately with sour milk. Add vanilla and roll out. Use cookie cutters. Bake at 350° for 6 to 12 minutes. Let cool and frost with Christmas frosting.