HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dip chicken in egg, then flour. In skillet, melt butter and brown chicken over medium heat for 4 minutes, turning once. Stir in golden herb with lemon recipe soup mix, blended with water. Arrange lemon slices on chicken. Bring to a boil, then simmer, covered, for 10 minutes, or until sauce is slightly thickened and chicken is done. Serve chicken over rice, then spoon sauce over chicken.
Melt butter in skillet at medium heat. Add rice and stir constantly until rice is golden brown. Remove from heat. Add consomme, mushrooms, onion, salt and pepper; mix well. Bake, covered, in greased 2-quart (1892-ml) casserole at 350° (177°C) for 1 hour. Yields 6 to 8 servings.
Mix ingredients together, beating in the eggs one at a time. Pour into crust. Bake 50 minutes at 375° or until firm. Cool before serving.
Combine apricots and water in covered pan. Cook over medium heat about 10 minutes. Remove cover and cook until water has all evaporated. Add preserves, sugar and vanilla. Stir until preserves melt. Cool to room temperature.
Put the sugar, milk, salt and vanilla over low heat and let come a boil. Boil 5 minutes, stirring constantly. Remove from fire and add marshmallows. Stir until melted. Add the chocolate chips and nuts. When chips are melted, pour quickly into buttered dish. Cut or tear marshmallows into small pieces.
In skillet, brown beef with onion, garlic and salt. Combine in 1 1/2-quart casserole with soup, water and noodles. Place cheese around the edges. Bake in 350° oven for 30 minutes.
Into flour, baking powder and salt, stir in milk and oil. Blend in nuts, sugar and 2 tablespoons cocoa. Spread in 9-inch square pan. Sprinkle with mixture of 1 cup brown sugar and 4 tablespoons cocoa. Pour over entire batter 2 cups hot water. Bake at 350° for 45 minutes.
Lightly brown meat and onion in oleo; drain. Blend in soup and milk. Add potatoes and seasoning; place in a 375° to 400° oven until heated through.
Combine vegetables in a large bowl. Stir together the remaining ingredients; pour over vegetables. Cover and chill overnight. Yield: 10 to 12 servings.
Mix and pour into unbaked pie shell. Bake at 325° for 30 minutes.
Combine 1/3 to 1/2 of corn and all of stock in blender; puree. In a 3-quart saucepan combine corn mixture with remaining whole corn and butter; simmer slowly for 5 minutes, stirring. Add milk, garlic, oregano, chicken, salt and pepper; bring to a boil. Reduce heat and add chilis. Simmer for 5 minutes. Dip into bowls; top with cheese and serve. Serves 6.
Place all ingredients in a medium size saucepan; stir and cover tightly. Cook over low heat for about 10 minutes, or until carrots are tender and glazed and most of liquid has cooked away. Stir to coat.
Sift together sugar, flour and spices. Work in shortening as in making baking powder biscuits. Set aside 1 cupful. Mix together beaten egg and milk, then add soda and baking powder. Add to flour mixture and mix well. Add raisins and nuts.
Preheat oven to 350 degrees. Cream butter. Add sugar gradually. Add eggs one at a time, beat well after each addition. Add salt and chocolate. Blend and add sifted flour and vanilla.
Brown hamburger. Add onion, salt, and pepper, set aside. Mix potatoes, cheese soup, and milk in a baking dish. Top with hamburger mixture. Mix tomato sauce and oregano and put on top of hamburger mixture. Bake, covered at 350° for 1 hour. Remove cover and top with cheeses and return to oven to melt cheeses.
Mix and bake at 350° for 40 to 50 minutes in well-greased dish.
Preheat oven to 350°. Melt butter in a baking pan on top of stove on medium heat. Add brown sugar to melted butter and stir until evenly mixed. Arrange pineapple or other fruit and nuts onto sugar mixture. Sift together flour, baking powder, salt and sugar. Add shortening to dry ingredients in a bowl.
Saute garlic; add clams and juice. Let simmer 10 to 15 minutes. Add cheese; cook 5 minutes longer. Serve over linguini, cooked al dente.
Wash broccoli pieces and place in a medium size bowl. Add onion, cheese and bacon; mix well. In a small bowl combine Miracle Whip, sugar and vinegar. Mix well and put over salad ingredients. Place a few croutons on top if desired.
In blender container, blend all ingredients at low speed until foamy. Serve immediately or cover and refrigerate up to 4 weeks. Blend or shake well before serving. Makes 18 (1/3 cup) servings.
Bake yellow cake mix as directed on box in a 9 x 13-inch pan. Meanwhile, simmer crushed pineapple and powdered sugar. Remove cake from oven. Poke holes in it. Cover with pineapple and chill. Mix instant pudding as directed on the box and add coconut. Spread over pineapple. Cover with Cool Whip and sprinkle with pecans. Delicious!
Combine sugar, tapioca, milk and egg in 2-quart microwave-safe bowl. Let stand 5 minutes. (This is very important.) Cook on High until mixture comes to a full boil, 10 to 12 minutes.
Combine sugar and flour. Stir in lemon juice and rind; beat in egg yolks, then melted butter. Stir in milk. Beat egg whites with salt until fairly stiff peaks form, then fold into lemon mixture until no streaks of white show. Pour into unbaked pie shell. Bake at 450° for 10 minutes, then at 350° for 20 minutes or until crust is lightly browned and filling puffy and touched with brown. Cool 15 minutes before cutting. Good warm or cold.
Peel carrots and shred with a coarse shredder into mixing bowl. Add marshmallows, pineapple, raisins and coconut. Toss lightly to mix. Combine mayo with carrot mixture. Carefully fold in whipped cream. Serve in crisp lettuce cups. Garnish top with additional coconut, if desired.
Spray a 9-inch spring-form pan with nonstick vegetable cooking spray. In large bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt; mix well. Add remaining ingredients except chocolate chips and raisins. Beat at high speed 2 minutes. Batter will be very thin. Pour batter into pan. Sprinkle chocolate chips and raisins over top. Bake at 325° until top of cake is firm to touch, 50 to 60 minutes. Cool at least 30 minutes. Loosen edges of cake with knife before removing from pan. Cover to keep moist.
Mix ingredients in a bowl by hand until well blended. Spoon into muffin pans, filling 1/2 to 2/3 full. Bake in 350° oven for 18 to 20 minutes or until tests done. Can use paper liners or grease pans.
Combine first six ingredients and stir well. Stir in pecans. Pour mixture into a pastry shell. Bake at 350 for 25 minutes or until toothpick inserted in the middle comes out clean. Serve with ice cream.
Mix well and drop by teaspoon onto waxed paper. Freeze to firm. Yields 1 serving.
Mix all ingredients and pour into rice cooker. Turn on rice cooker and set. After the bell rings, allow jambalaya to stay on warm cycle for 30 minutes. Serves 6.
Wash apples; do not peel. Cut in fourths and remove seeds. Cook until tender with a small amount of water. Run through Foley mill. Return to kettle. Sweeten to taste. Add cinnamon and cloves to taste. Cook slowly over low heat, stirring quite often to keep from sticking, until it is cooked to right consistency and color. Fill clean, sterilized jars and seal. May also freeze, if desired.
Cube potatoes. Melt butter. Cook onions in butter until tender. Add potatoes and cook 30 minutes or until potatoes are tender. Salt and pepper.
Dissolve jello with hot water. Add pineapple and oranges. Mix and place in refrigerator until cools and just starts to thicken. Blend in the sour cream and top with toasted pecans. Return to refrigerator and allow to congeal.
Heat oven to 375°. Line cookie sheet with foil. Cover sheet with graham crackers, solid and tight. Boil margarine and sugar 2 minutes. Pour over crackers. Bake for 8 minutes; remove and sprinkle with chocolate chips while hot. Spread chocolate. Put into freezer for 15 minutes. Remove and break into pieces.
Mix all ingredients together, except dressing and butter, and place in buttered casserole. Top with Pepperidge Farm herb dressing. Dot with butter. Bake at 350° for 30 minutes.
Mix potatoes and sugar until it looks like dough. Roll out with rolling pin. Spread with peanut butter and roll up as a jelly roll. Cool and slice.
Beat until smooth and creamy. Line two (12-hole) cupcake pans with foil liners. Place one wafer in each. Fill 3/4 full with batter. Bake at 350° for 20 minutes. Cool. Top with filling.
Cook squash in water until soft; drain. Crumble bread. Mix all ingredients, except cheese. Pour in pan. Sprinkle cheese on top. Bake at 375°; check in 15 minutes. Cook just until cheese is melted.
If cake is large, double recipe. Bring to a boil in saucepan for 2 to 3 minutes. Remove from heat and stir in 1/2 teaspoon vanilla and 1 cup powdered sugar. Beat mixture until cool and until desired consistency is reached.
Mix shortening, sugar and eggs thoroughly. Stir in pineapple. Sift flour, baking soda, salt and nutmeg. Gradually stir into first mixture. Mix in nuts. Chill for 1 hour. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Mix dry ingredients. Blend in honey, vinegar, lemon juice and onion. Add oil in slow stream, beating constantly with electric or rotary beater. May also use blender. Yields 2 cups.
Melt 1/2 cup of sugar in an iron skillet slowly until brown and runny. Mix egg, oleo and remaining sugar with milk in a large saucepan. Cook over low heat until oleo melts. Turn heat to medium and add browned sugar. Cook to soft ball stage (238°). Remove from heat. Cool slightly. Add vanilla. Beat until spreading consistency. If icing gets too thick, add a little milk. This covers a 2-layer cake.
Heat sausages and 1/4 cup water to boil. Cover and simmer 5 minutes. Continue to cook, turning sausage frequently until well browned (about 20 minutes). Drain sausage on paper towel. Grease a 9 x 13-inch pan. Mix hot roll mix (and yeast) from package with oil and 1 1/2 cups hot water to form soft dough. Knead on lightly floured surface, 5 minutes. Pat dough onto bottom and halfway up sides of pan to make a stand-up edge. Cover. Let rise at room temperature, 15 minutes.
Cook pasta according to package directions. Drain. Rinse with cold water. Mix all ingredients in a large bowl. Refrigerate several more hours. Makes 8 to 10 servings.
Drain off juice from cooked tomatoes. Mix vegetables, salt and sugar. Cook slowly about 3 1/2 hours. Add vinegar and spices; can. Makes 5 pints.
Cook buttermilk, sugar, brown sugar, oleo and baking soda over medium-low heat until mixture forms a soft ball in water. Remove from heat; add vanilla and nuts. Pour into greased loaf pan.
Cook potatoes and peel. Cut in half lengthwise. Place in a single layer in a greased baking pan. Combine honey, marmalade, water and salt. Bring to boil and simmer 5 minutes. Pour over potatoes. Melt margarine in a small frying pan, add almonds and toast over low heat until golden. Sprinkle over potatoes. Bake at 325° for 30 minutes or until glazed, basting occasionally.
Cook lasagne by directions on box. Brown ground beef; drain. Add Prego sauce and mushrooms to ground beef. Cook 5 to 10 minutes. Put a layer of lasagne in pan. Add 1/2 beef mixture. Add another layer of lasagne, then other half beef mixture plus Ricotta cheese. Finish with rest of lasagne and add shredded Mozzarella cheese on top. Bake at 350° for 30 minutes.
In a 2 quart casserole, combine the carrot, green pepper, onions and butter; cover. Microwave on High for 4 to 8 minutes or until the vegetables are tender, stirring once during cooking time. Makes 4 servings.
Pour hot water over jello; when dissolved, add gelatin which has been softened. Add orange juice; sit in refrigerator to congeal slightly. Grind cranberries and orange, cut in quarters (leave peel on). Mix with chopped celery and chopped pecans. Pour 2 cups of sugar over ground ingredients and let stand for 30 minutes, then mix in jello and pour into mold. Refrigerate until firm. This will fill a green Tupperware circular mold with the hole in the center.
Brown hamburger meat. Do not add salt. Add package of taco mix with amount of water called for on package. Add mushroom soup with about 1/4 cup water or just rinse can. Cook for 20 minutes.
Chop cookies in blender or in a plastic bag with a rolling pin. Reserve 3/4 cup chopped cookies for garnish. Melt butter and mix with remaining cookie crumbs. Pack in a 9 x 13-inch pan. Spread softened ice cream over cookies, drizzle fudge topping over the ice cream and spread Cool Whip over the fudge topping. Sprinkle the reserved cookie crumbs over the Cool Whip. Freeze for at least one hour. Remove from freezer and thaw for a few minutes before serving.
Mix ingredients together. Dredge fish in cornmeal mixture and fry at 350° until golden brown.
Soften and cream together first 3 ingredients. Add sugar; beat until smooth. Serve with fresh fruit (apples, grapes, melons, strawberries, kiwi, etc.)
Blend the two cheeses together in a double boiler. Beat egg whites until stiff and fold into cheese mixture. Dip bread cubes into cheese mixture and arrange cubes on baking sheet. Let stand in refrigerator overnight. When ready to serve, brown cubes in a 375° oven and serve warm with salads or light summer meals. Good!
Melt 8 Milky Ways and 1 stick butter. Set aside. Cream together 1 stick butter and 2 cups sugar. Then add 4 eggs. Sift flour and soda and add to creamed mixture with 1 1/4 cups buttermilk. Then add Milky Way mixture. Add 1 cup chopped pecans. Bake for 1 hour 10 minutes at 325° or until done in 13 x 9-inch oblong pan.
Combine the first 5 ingredients together. Form in small quarter size balls. Brown in skillet with oil. In a large pot, combine the remaining ingredients. Add the browned meat. Boil for 1 hour. Salt and pepper to taste.
Spread refried beans on platter or in bowl. Spread sour cream over beans. Spread picante sauce over sour cream and swirl through the cream slightly, but not down into beans. Sprinkle cheese over sour cream. Top with chopped onions, olives and tomatoes. Serve with tortilla chips or any chips you desire. Very good!
Put 1 tablespoon salt over all of the ingredients. Let stand 2 hours. Pour off liquid. Mix 1 1/2 cups sugar and 1/2 cup vinegar and pour over cucumbers and onions. Will keep in refrigerator three weeks or freeze.
Layer first six ingredients in order given in 9 x 13 pan or glass dish. Mix Miracle Whip with sugar and spread on top of lettuce mixture. Scatter peas, then cheese on top of mixture in pan (do not mix). Refrigerate 24 hours to set. Very good!
Beat cream cheese, 1/3 cup sugar, 1 egg, 1 teaspoon vanilla and salt in a small mixing bowl until thick and creamy. Set aside.
In a bowl combine eggs, vegetables, ham, 1/2 cup cheese, milk and onions; set aside. Combine potatoes and 1/2 cup cheese. Press in bottom and sides of ungreased 9-inch pie pan. Pour filling into potato-lined pan. Bake at 350° for 45 or 50 minutes or until center is set. Let stand 5 to 10 minutes before serving. Makes 6 servings.
Mix all ingredients in a bowl. Beat well with spoon. Let rise for 15 minutes. Put in greased muffin pan. Let rise for 15 minutes. Bake at 425° for 15 minutes.
In large bowl, mix all ingredients well. Pour about half of mixture onto waxed paper. The mixture will seem dry. Moisten hands with water and squeeze mixture into roll. Make second roll. Wrap in waxed paper; chill and slice.
Saute onions, then brown meat in olive oil. Add other ingredients and simmer for 1 hour.
Cream together first 4 ingredients. Shape into 1/2-inch balls. Place wax and chocolate chips into top of a double boiler. Heat until both are melted. Stir well. Using a toothpick to pick up balls, dip each ball into chocolate.
Place the first 5 ingredients in a 9 x 13-inch glass pan. In a small microwave measuring cup (or dish) heat the oil until hot (1 minute on High). Add the cinnamon and curry powder. Mix well. Coat cereal well. Cook 2 minutes on High in microwave. Stir well. Cook another 2 minutes on High. Cool and store in airtight container.
Scald milk; add shortening to milk and stir until dissolved. Add sugar. Dissolve yeast in lukewarm water, then add to mixture. Add 1 cup of flour to mixture. Add egg and remaining flour; knead and roll out, then cut. Cook in hot shortening.
Mix all ingredients together; cover in refrigerator 7 to 8 hours to marinate. Turn over once or twice. Place on cookie sheet and bake 1 hour at 350° or in shallow pan for 40 minutes to 1 hour.
Stir ingredients together. Store in pint jar with tight fitting lid at room temperature. Shake before using.
Mix powdered sugar, butter, vanilla, almond extract and goes in a large bowl. Stir in flour, baking soda and cream of tartar. Cover and refrigerate 2 to 3 hours. Heat oven to 375°. Lightly grease cookie sheet. Roll dough 1/2-inch to 1/4-inch thick and cut as desired.
Saute ahi in olive oil and onions for 2 to 3 minutes until fish is medium rare. Add tomatoes, garlic and salt and pepper to taste. Cook over medium heat for 3 minutes. Add basil and oregano. Stir and serve over cooked pasta. Garnish with capers. Serves two.
Cream peanut butter, cream cheese and sugar. Blend the whipped topping with the peanut butter mixture. Pour into prepared crust; top with 8 ounces whipped topping. Chill before serving. This makes two pies.
Mix first 5 ingredients together in large bowl. Bring to a boil the sugar, vegetable oil and vinegar. Pour over the vegetables and toss lightly. Refrigerate overnight.
Combine everything in crock-pot; cook on high for 1 hour then turn to low for 5 hours.
Cut chicken breasts in cubes.	Cover bottom of skillet with soy sauce	and add oleo. Let mixture get hot. Place chicken cubes in skillet and cook.	Before all of sauce cooks into meat, sprinkle sesame seed on top. Cook 5 to 10 minutes.
Cream shortening and sugars together, then add vanilla, egg and water. Mix together. In a separate bowl, combine flour and oats, then gradually add to mix. Drop by spoonful onto cookie sheet. Bake at 350° for approximately 10 minutes.
Mix or fold gently. Pour in buttered and floured pan. Bake at 350° for 45 minutes. If you like, add 1 cup Mozzarella to the mixture.
Wash beets. Cover with cold water. Bring to a boil and cook until tender. When beets are cold, slip skins. To make 5 quarts beets into pickles, bring ingredients to a boil (except beets). Add beets, bring to a boil and put in cans to which a stick of cinnamon has been added. Put beets into cans that are hot. Put lids on and let cool.
Melt chocolate chips and 1/2 cup sugar. Mix graham cracker crumbs, 3 tablespoons sugar and melted butter. Pat mixture on bottom of spring-form pan. Beat cream cheese; gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla. Add eggs, one at a time, beating well. Divide batter in half. Stir melted chocolate into first half. Pour chocolate batter onto crust. Cover with plain batter and marbleize. Bake at 325° for 50 minutes. Shut off oven and open door. Leave cheesecake in oven for 30 additional minutes. Cool at room temperature and refrigerate.
Mix ingredients. Put into a 9 x 13 x 2-inch slightly greased baking dish. Sprinkle small amount of Parmesan cheese on top. Bake uncovered at 350° for 30 to 40 minutes. Do not get too brown. Serve with crackers.
Fit bread into the bottom of a greased 12 x 7 1/2 x 2-inch baking dish. Brown sausage and drain well. Stir in the mustard. Spoon sausage evenly over the bread. Sprinkle with cheese. Combine eggs, milk and Worcestershire sauce and pour over cheese. Bake for 30 minutes at 325° or until set.
Wash chicken completely. Mix all ingredients well. Marinate chicken for 12 hours. After 6 hours, mix marinade and turn the breasts over. Preheat oven to 400°. Place chicken in a metal pan (12 3/4 x 9 x 2 1/4-inches). Pour remaining marinade in pan. Cover with aluminum foil and bake for 25 minutes. Remove foil and turn chicken over. Continue for 20 minutes or until done. Serve with rice and broccoli or other vegetable.
Preheat oven to 350°. Butter an 8 x 8-inch baking dish. Quarter and drain artichoke hearts and place in bottom of dish. Thaw and drain spinach and arrange over artichokes. Pepper. Mix together the cream cheese, butter and milk. Pour over spinach and artichokes. Sprinkle with Parmesan and bake for 40 minutes.
Mix salt and boiling water. Add flour, baby oil and alum; mix well together. Divide into 4 equal parts. Add food coloring and knead. Store in plastic bags inside plastic container. Does not need to be refrigerated.
Boil chicken with onion, celery, salt and pepper until well done. Remove meat from bone. Wash and cut up endive. Add to chicken broth. When it starts to boil, drop in tiny meatballs. Simmer 1 hour.
Thaw bread in refrigerator overnight. From each loaf, shape 12 (1/2-inch) balls. Roll each ball into a rope about 14 inches long. Shape into pretzels by forming a knot and looping ends through. Arrange pretzels 1 inch apart on well-greased baking sheet. Let stand 20 minutes. Brush combined egg white and water on pretzels, then sprinkle with salt. Place a shallow pan containing 1 inch of boiling water on lower rack in the oven. Bake pretzels on a cookie sheet on a rack above water at 350° for 20 minutes, or until golden brown.
Cook pudding; allow to cool slightly. Drain fruit cocktail and add it to coconut and pudding; mix well.
Cream the oleo and sugar. Blend in bananas, eggs and vanilla. Sift flour, soda and salt together and stir into banana mixture, alternating with buttermilk. Add nuts and mix well. Pour into well-greased and floured pan. Bake at 325° for 1 hour and 15 minutes or until done.
Combine all ingredients, except pineapple juice with electric mixer. Mix well. Add pineapple juice to achieve the thickness desired. Serve with fresh fruit.
Brown ground beef with onion and green pepper. Drain off fat and stir in tomatoes, rice, chili powder, salt and pepper and heat through. Pour into ungreased 2-quart casserole. Cover; bake 1 hour in 350° oven.
Bake cake mix as directed on box in sheet cake pan. When done, while hot, poke holes in cake. Pour Eagle Brand milk over cake. Then pour bottle of chocolate syrup over cake. Cool.
Brown beef in oil. Add equal amounts tomato sauce and water. Add remaining ingredients.	Bake at 275° for 5 hours. Well worth the time involved!
Mix thoroughly. (Use large container.) Bake in 2 large oven roasting pans at 250° for a total of 2 hours. Stir at 15 minute intervals; use wooden spoon.
Combine butter, water and cocoa in pan. Bring to a boil. Mix flour and sugar together. Pour cocoa mixture over flour and sugar. Mix well. Add the egg, vanilla and sour cream and mix well. Pour in greased 13 x 18-inch pan and bake at 350° for 20 minutes. Fifteen minutes before cake is done, prepare icing.
Dissolve gelatin in water; stir in lemon juice and set aside to cool. Combine cream cheese, sugar and vanilla in a small mixing bowl; cream until light. Add cooled gelatin mixture. Mix until smooth. Beat milk in a large chilled mixing bowl until firm peaks form. Stir in cheese mixture. Spoon filling into two 9-inch graham cracker crusts. Chill at least 3 hours.
Add flour, salt and milk to the beaten eggs and mix well. Add remaining ingredients and mix well. Pour into 8 x 12 dish and bake at 350° for 35 to 40 minutes. Cut into squares.
Mix in a large bowl all ingredients on low speed until well mixed. Pour into well-greased pan. Bake at 350° or until cake is golden brown or springs back when touched.
Sift together flour, baking powder and salt; reserve 1/4 cup. Cream together butter and sugar until fluffy. Add eggs, one at a time, beating well. Add dry ingredients alternately with milk, beating well after each addition. Combine walnuts, raisins, pineapple, candied cherries, lemon rind and 1/4 cup flour. Stir into batter. Spread batter in greased and waxed paper-lined 10-inch tube pan. Bake in 275° oven 2 hours and 45 minutes or until done. Cool in pan 30 minutes. Remove from pan; cool on rack. Wrap fruitcake tightly in foil. Store in refrigerator up to 4 weeks. (Fruitcake keeps better if stored and unfrosted.)
Pour rice slowly into boiling salt water in large pan. Do not stir. Cover and cook exactly 5 minutes. Water will be absorbed. Add milk and butter, stir a little, bring to boil, cover and cook over over low until rice is soft, 20 to 30 minutes. Beat eggs and sugar, add vanilla and raisins. Pour egg mixture into rice slowly until it thickens. Pour into dish and sprinkle with cinnamon and sugar.