HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into 1-inch cubes. Combine chicken and mushrooms in a shallow layer in a nonstick skillet; add olive oil. Cook over high heat until mushrooms and chicken begin to brown on both sides. Add remaining ingredients, except tomatoes. Cover and simmer 5 minutes. Uncover and simmer 3 to 4 more minutes until sauce is thick. Stir in tomatoes at last minute, only until heated through. Remove bay leaves before serving. Serves 4.
Boil to 235°. Beat until icing is ready to spread. Add vanilla; stir well.
Use 9 x 13-inch cake pan. Mix graham cracker crumbs with sugar and butter until well mixed. Line bottom of pan with graham cracker mixture. Save about 1/2 cup for topping. Sprinkle walnut pieces over crackers as desired. Save a few for top. Mix Dream Whip as directed on package (mix in large bowl).
Cream together the first 2 ingredients. Add the eggs, one at a time, beating after each. Fold in the flour, alternating (one cup at a time) with the 7-Up (1/2 cup at a time), starting and ending with flour. Bake in greased and floured tube pan in preheated 325° oven for 1 hour and 20 minutes or until cake begins to leave side of pan. This is a moist cake.
Beat sugar, oil and eggs for 4 minutes. Fold in pumpkin, nuts and vanilla; mix well. Fold in dry mixture. Pour into muffin cups. Bake at 350° for 50 minutes. Serves 12.
Bring 4 cups of water to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Peel and devein shrimp; cover and chill. Wash cucumbers; trim ends. Cut into 1/2-inch slices. Scoop out center of each slice to, but not through, bottom. Invert cucumbers on paper towels and let stand 30 minutes. Place ham in a large skillet; add water to cover. Bring to a boil; reduce heat and simmer 3 minutes on each side. Drain. Position knife blade in food processor bowl; add ham. Pulse 10 times or until ham is chopped. Add cream cheese; pulse 10 times or until blended. Spoon into a pastry bag fitted with a No. 5 tip; pipe into each cucumber slice. Top with shrimp; garnish, if desired. Yield: 36 appetizer servings.
Combine sugar, cocoa and melted Crisco. Bring to a boil and boil for 2 minutes, stirring often. Remove from heat and add vanilla. Beat with mixer until creamy. Frost cooled cake.
Cut pork into cubes; set aside, separating fat portion from meat. Cut pork intestines and stomach approximately 1/2-inch long and simmer in separate pot for 1 hour. Set aside. Brown fat of pork; then add garlic. Brown and add lean meat and cook for 1/2 hour or until meat is cooked. Add bay leaves and 1/4 teaspoon of ground pepper. Add boiled internal organs and cook for another 20 minutes. On a separate bowl, mix blood with 1/2 cup vinegar and a cup of water. Add to the cooked meat, constantly stirring until blood is cooked or when its color turns to blackish color. Add salt to taste.
Combine all ingredients. Pour into pie crust and bake at 350° for 50 minutes or until knife comes out clean. Mmm-good!
Bake potatoes and cut a thin slice off top. Scoop out potato and add all ingredients to the scooped out potato (except 1/4 cup cheese and paprika). Mix together and spoon back into potato shells. Top with cheese and paprika. Microwave for 3 to 4 minutes.
Cut about 6 potatoes (medium size) into fourths and boil until soft. Boil eggs with potatoes. Place potatoes in serving dish. Spread tuna on top of potatoes. Slice eggs and place on top of tuna. Cut tomatoes in fourths and place on top of eggs. Put olives over tomatoes (amount you desire). Dice parsley and sprinkle over the entire salad. Pour olive oil over salad to your liking.
Boil margarine, Karo and sugar 5 minutes. Add soda. Stir until well mixed into the popped corn. Turn onto jelly roll pan and bake 1 hour at 200° stirring and turning every 20 minutes.
Sift together the flour, sugar, baking powder, soda and salt. Combine the juice and grated rind of orange, melted shortening and enough boiling water to make 3/4 cup. Add beaten egg. Blend liquid into dry ingredients. Stir only until the flour mixture is dampened, add chopped nuts and cranberries. Pour into greased pan (8 1/2 x 4 x 3-inches). Push batter into corners of pan. Allow to stand 20 minutes. Bake at 350° for 60 to 70 minutes. Cool before slicing.
Mix together and refrigerate overnight the celery, onion and dressing. Whip cream cheese in food processor; add mayonnaise and seasonings to form right consistency for dip. Add drained celery and onion. Drain shrimp; rinse several times and blot shrimp. Mash thoroughly with silver fork. Add to dip. Add salt to taste.
Combine all ingredients. Pour into a greased 13 1/2 x 9 1/2-inch pan. Bake 1 hour and 10 minutes at 300°.
Scald one cup of the cream in a double boiler. Mix egg yolks, spices, flour, sugar and remaining cream and add slowly to the hot mixture. Cook fifteen minutes. Add raisins and vanilla. When partly cooled, pour into a baked crust. Cover with meringue made from stiffly beaten egg whites and 2 tablespoons sugar. Brown in a slow oven (300° to 350°). Try one sometimes. I bet you'll like it.
Mix spread, cheese, garlic and basil. Spread on cut surfaces of bread. Place on cookie sheet. Broil until lightly browned. Cut into slices.
Combine crumbs, 1/4 cup sugar and melted butter. Press into bottom of a 13 x 9-inch pan. Chill.
Melt the butter. Combine all the ingredients together. Mix well. Wrap in wax paper overnight. Slice off 1/4-inch thick pieces. Bake at 350° for 12 to 15 minutes.
Cream sugar and shortening until light and fluffy. Add eggs and beat well. Add flour, milk, lemon juice and vanilla; beat thoroughly. Bake in greased tube pan at 350° for 1 1/4 hours.
Bring pineapple to a boil. Add Jell-O and stir well, then refrigerate until it cools down a little. Add Cool Whip and sour cream, mixing well. Stir in pecans and refrigerate for 2 hours.
You crack some eggs and put them in a bowl. Put some honey and oil, oil first. Then dry milk powder. Then cook them and eat them!
Preheat oven to 375°. Drop by teaspoon on ungreased cookie sheet. Bake 8 minutes, remove and add kisses. Rebake 2 to 3 minutes.
Mix the first 4 ingredients together. Set aside. Mix the vinegar, oil, sugar, salt and black pepper. Mix well and pour over corn mixture. Stir in. Place in airtight container and refrigerate for 8 hours before serving.
Place salami in pie shell to cover bottom. Layer cheese and repeat salami-cheese layers until 3/4 full. Pour beaten eggs into shell. Cover with top layer of crust. Bake 1 hour at 300°.
Mix all ingredients in a mixing bowl. Beat at high speed for 5 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350° for 45 minutes to 1 hour. Test for doneness with toothpick. Cool a few minutes in pan. Turn out onto cooling rack. Cool thoroughly before storing; wrap with plastic.
Add spices to water. Bring water to full boil. Remove from heat. Add tea immediately. Brew for 4 minutes. Strain. Add sugar. Stir until dissolved. Add fruit juices. To reheat, do not re-boil. Heat on low heat until hot.
Saute chicken and mushrooms in oil until chicken is slightly browned. Add all ingredients except rice. Bring to a boil and stir in rice. Cover and let stand 7 minutes before opening.
Combine zucchini, onion, red pepper, green pepper and salt. Let stand overnight; drain and rinse. Add pepper, cornstarch, celery seed, turmeric, sugar, and vinegar. Add to zucchini and simmer for 50 minutes. Pour into sterile jars and seal at once.
Combine sugar, corn syrup, salt and water. Cook until a small amount forms a soft ball (234° to 240°) when dropped in cold water. Take out 1/2 cup of this mixture and cook the rest until it forms a hard ball (250° to 265°) when dropped in cold water. Pour the 1/2 cup of syrup slowly over the stiffly beaten egg whites, beating constantly. Continue beating; add the remaining syrup. Add nuts and vanilla; keep beating until mass thickens and becomes heavy. Pour into a buttered pan; cut when cold, or drop with a teaspoon onto a buttered surface or wax paper.
Trim off large	leaves	of broccoli. Remove tough ends and wash broccoli thoroughly.	Make lengthwise slits in thick stalks. Arrange broccoli in steaming racks with stalks to center of racks. Place over boiling water; cover and steam 10 to 15 minutes. Place in serving dish.
Cream together the butter and sugar; add eggs one at a time, beating well after each. Sift dry ingredients together. Add to egg mixture alternately with sour cream. Stir in vanilla and cardamon. Stir in 1 cup of blueberries. Pour half of the batter into a greased and floured 9 x 13-inch pan. Add the brown sugar and top with remaining batter. Bake 45 to 50 minutes at 350°.
Mix with fork and spread on cookie sheet. Bake at 325° for 20 minutes.
In skillet or Dutch oven-type pan, cook butter and onion until tender on low heat so it doesn't burn. Add cabbage, sugar, salt, pepper and vinegar. Cover and cook until done on low heat so it doesn't burn. In water, cook noodles until done. Drain and add to cabbage mixture and serve. (Cook noodles while cabbage mixture is cooking so both will be ready at same time.)
In a saucepan, saute onion in oil until tender. Place water, egg and beans in a blender or food processor; cover and process until smooth. Add to onion. Stir in chili powder, salt and garlic salt. Bring to a boil, stirring frequently. Cook and stir for 2 minutes or until thickened. Remove from the heat. When cool, stir in mayonnaise. Chill.
Layer the oats in the bottom of an 8-inch square nonstick pan. Add the apple slices. Pour the apple juice on top and sprinkle with raisins, cinnamon and cloves. Cover with foil and bake in a 350° oven for 1 hour. Remove the foil. Cover the top of the apples with crunchy cereal and bake an additional 15 minutes. Serves 6.
Cook squash 10 to 15 minutes. Drain and mash 1 cup. Combine 1 cup mashed squash and egg. Stir well. Combine flour, meal, baking powder and salt. Stir. Add squash mixture and onion. Stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once. Drain on paper towel. Yields 2 dozen.
Place chicken in a 12 x 7 x 2-inch baking dish. Season with salt and pepper. Bake in a 400° oven for 30 minutes. Drain pineapple (reserve 2 tablespoons liquid). Mix juice, Heinz 57 sauce and honey and pour over chicken. Bake an additional 25 minutes, basting occasionally. Arrange pineapple over chicken and bake 10 minutes longer. The boneless chicken breasts are great in this recipe.
In a quart casserole, stir soup and soy sauce until smooth. Mix in beans, pepper and 1/2 can onions. Bake at 350° for 20 minutes. Top with remaining onions and bake 5 more minutes.
Prepare cake mix as per directions on package folding gelatin into 1/3 of the batter. Alternately spoon batters into ungreased 10-inch tube pan. Zigzag spatula through batters to marble. Bake on lowest rack at 375° for 35 to 40 minutes, or until top is golden brown and springs back when lightly pressed. Turn cake upside down over funnel or bottle to cool down. Remove from pan. Frost with whipped topping, if desired.
Combine cheese and butter in a food processor and process until creamy. Add flour, cayenne, salt and Worcestershire sauce. Mix, pushing on and off until a very soft dough forms. Transfer the dough to a plate and shape into a log about 1 1/2 inches in diameter. Wrap tightly in plastic and refrigerate overnight.
Combine stuffing mix, cheese and parsley in a bowl. Mix well. Dip chicken in butter and roll in stuffing mixture. Arrange in a shallow baking dish. Sprinkle with remaining butter and stuffing mixture. Bake at 350° for 45 minutes or until chicken is tender. Do not turn chicken while cooking.
Put all ingredients in 5 quart crock-pot or slow cooker. Mix well. Cover; cook on High at 300° for 8 hours. With wire whisk, stir mixture until meat is shredded. Serve on poor boy buns with sliced onion and dill pickles. Makes 12 sandwiches. To cook on top of range, use 6 quart Dutch oven. Add 1 cup water. Simmer 3 hours.
Lightly grease crock-pot. Toss macaroni and oil. Add remaining ingredients. Stir; cover and cook on low 3 1/2 to 4 hours.
Combine molasses and shortening; add hot potatoes. Sift all dry ingredients together and add to molasses mixture. Then add chopped, cooked raisins or prunes and stir. Drop by teaspoonfuls onto a greased baking sheet and bake for about 12 minutes at 325°.
Line large flat pan with tortillas. Mix rest of ingredients together and pour over tortillas. Add grated cheese on top. Bake in a 375° oven for 20 minutes.
Slice bananas into blender. Whirl 1 minute, until smooth. Pour into a punch bowl. Place strawberries in blender and whirl until smooth. Pour into the punch bowl. Add lemonade and water to punch bowl and stir until well blended. Pour in ginger ale just before serving. Garnish with mint sprig. Makes a scant 3 quarts.
Brown ground beef and drain. Add green pepper and onion that has been cooked until soft and drained. Add tomato soup, corn, salt, pepper and cooked noodles, if desired. Bake in casserole dish at 350° for 30 to 45 minutes.
Mix all ingredients together. Pour in 8 x 12 Pyrex dish. Bake at 350° for 45 minutes.
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking powder. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and walnuts. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes. Remove from pan and let cool completely on a wire rack. Yield: one 10-inch cake.
Put crackers and dry ingredients into gallon size zipper bag and shake well. Pour oil into bag and shake well again. Let sit for 2 hours. Then turn and shake bag, repeating. When all is mixed well, pour into airtight tin or container. Good as a snack out of hand, also on soup.
Add water to lemonade to make 8 cups. Add other ingredients and mix well. Chill.
Cream sugar, oil and egg, then add flour with milk. Blend well. Add jam by folding in gently. Bake in two 9-inch pans at 350°. When done, spread extra jam between layers.
Combine the first 3 ingredients and let set 20 minutes. Cream together the remaining ingredients. Add oatmeal mixture. Bake at 350° on cookie sheet. Spread topping on cake while hot.
Combine chicken, cheese, 1/2 cup cereal, soup, celery, onion, milk and pepper. Mix well. Spread into greased 8-inch square baking dish. Combine remaining cereal and butter, mixing well. Sprinkle evenly over chicken mixture. Bake in preheated 375° oven for about 20 minutes.
Drain corn and beans.	Mix all ingredients except last 3 together. Add salt to taste. Sprinkle crushed crackers and grated cheese over top. Pour melted margarine over top. Bake in a 9 x 13-inch casserole dish, uncovered, at 350° for 45 minutes.
Halve avocados; scoop pulp into a large bowl and mash with a fork. Add remaining ingredients to avocado and stir to blend. Makes abut 4 cups.
Mix all together. Some nuts and chocolate chips may be added if you like. Drop on cookie sheet. Cook at 350° for about 10 minutes.
Preheat oven to 400 degrees. In a large bowl, combine the egg whites, sugar, cookie crumbs, walnuts and coconut. Mix well. Pour into the unbaked pie crust. Bake at 400 degrees for 10 minutes. Lower the temperature to 350 degrees and continue baking for another 25 to 30 minutes or until filling is set and the top is crispy. Allow the pie to cool completely before slicing. Serve with whipped cream or Cool Whip. This pie is so rich that you can probably get 10 servings rather than 8.
Layer in order: beans, meat, sour cream, guacamole, onions, lettuce, tomatoes, black olives and cheese. Serve immediately.
In large bowl, stir together flour, baking powder and salt. With pastry blender, cut shortening into flour mixture until coarse crumbs form. Sprinkle water over flour mixture, one tablespoon at a time, mixing lightly after each addition. Stir until mixture forms a ball. Knead until smooth, about 3 minutes. Roll half dough into a 12 x 9-inch rectangle. Cut into 12 (3 x 3-inch) squares. Heat 1 1/2 inches of oil to 400°. Fry squares, turning with slotted spoon. Cook until golden brown. Drain. Sprinkle with sugar and cinnamon and drizzle with honey. Repeat with remaining dough.
Mix together flour, salt and sugar. Cut in shortening. In small bowl, beat together the egg, cold water and vinegar. Add this to flour mixture. Chill 1/2 hour. Will make two pies, top and bottom crust.
Brown ground beef, drain and put in a casserole dish. Mix in green beans, soup and milk. Sprinkle cheese over the top and top with tater tots. Bake in oven at 350 degrees for 30 minutes.
Melt almond bark in slow cooker. Add peanuts and potato chips. Pour into pan lined with wax paper. When firm, cut into bars. Dark or white chocolate may be used. Toasted pecans and coconut can be substituted for peanuts and chips.
Mix all first 6 ingredients together and then add Barbecue Rub to taste.
Blend cheese with 2 tablespoons margarine until smooth. Add chicken, salt, pepper, milk and onion together with cream cheese. Make 8 triangles of rolled crescent dough. Spoon 1/2 cup of chicken mixture in the middle. Pull corners to center and seal edge. Brush top with remaining margarine. Sprinkle with crushed croutons and bake on ungreased cookie sheet at 350° for 25 minutes.
Mix ground beef with next 3 ingredients. Divide into small meatballs (a little larger than walnuts). Brown in skillet turning to brown all sides. Add rice, stirring until rice begins to brown slightly. Add carrots, soy sauce and 2 cups water, stirring to blend well. Cover and cook on low heat until rice is tender (about 30 minutes).
Roll out the pastry and line a pie casserole, reserving enough pastry to form a lid. Cut the meat into small cubes and season with pepper and salt. Dried mixed herbs may also be added. Fill the pie with the cut meat and sliced hard-boiled eggs. Dampen the edges of the pie and place the top in position. Leave a hole in the center. Brush the top of the pie with a little beaten egg yolk. Bake in a moderate oven for 2 to 2 1/2 hours.
Cut steak into strips, approximately 1/2 x 2 inches each. Place steak in large, rectangular dish and cover with Italian dressing and beer (approximately 2 cups dressing to each cup beer). Cover with plastic wrap and refrigerate for at least 4 to 5 hours.
Grind cranberries, apples and orange through coarse grinder; add sugar and chopped nuts.
Saute jalapenos, beef, onions and garlic until meat loses red color. Add remaining ingredients and 1/4 cup water. Bring to a boil. Reduce heat and simmer, covered, until you've finished the first case of beer.
Mix cake mix, butter and 1/3 cup evaporated milk together. Spread half the mixture in a 9 x 13-inch pan. Bake 6 minutes at 350°. Melt caramels with 1/3 cup evaporated milk. Remove cake mix from oven. Sprinkle nuts and chocolate chips on top, then spread caramel mixture over that. Top with remaining half of cake mixture. Bake 15 to 18 minutes.
Mix together the cake mix, 2 eggs and butter. Spread in a 9 x 13-inch greased and floured pan. Batter will be thick. Blend remaining 2 eggs, powdered sugar and cream cheese. Pour over top of batter. Bake at 350° for 35 minutes or until the top has a brown glaze and pulls from the sides of the pan. Cool and cut as you would brownies.
Mix egg into Ricotta cheese. In a 9 x 13-inch pan, make layers of pasta, sauce, meat, Ricotta cheese and Mozzarella cheese. Make several layers. Bake at 350° for 1/2 hour.
Soak beans overnight. Drain and rinse. Cover with water and boil until when you blow on the beans the skins come off. Add soda. Let bubble; drain and rinse. Put in baking dish. Add other ingredients. Cover top with bacon. Bake at 400° until it boils. Bake at 325° for 1 hour. Finish baking 2 more hours at 300°.
Melt the margarine. Mix the brown sugar, oatmeal, peanut butter, white syrup and vanilla. Add melted margarine. Mix well. Put in greased 9 x 13-inch pan. Bake at 400° for 10 minutes or until golden brown.
Boil together first 3 ingredients until mixture forms a soft ball in cold water. Stir constantly. Remove from fire. Let cool until hand can be held on bottom of pan. Beat until smooth and creamy. Add 1 teaspoon vanilla and 1 cup nuts. Pour into wax paper-lined pan. Cut into squares when cool.
Melt chocolate in top of double boiler and stir until smooth. Mix everything in with chocolate; drop mixture by teaspoonfuls onto waxed paper. Put in refrigerator until cool.
Mix together and press in 9 x 13 casserole dish. Bake 20 minutes at 350°. Cool.
Mix all ingredients together in large bowl. Make cakes as you normally do for crab cakes. Fry medium-high until golden brown. Turn on other side (not you, the cakes). Fry until done. Now taste. Surprise.
Mix pudding with milk. Break up 1/2 cooled cake into punch bowl. Spread 1/2 pudding over cake and then 1/2 whipped topping over pudding. Put three frozen Heath bars in blender or food processor and break into small pieces. Sprinkle over whipped topping. Repeat with rest of cake, pudding, whipped topping and remaining Heath bars.
Spray 9 x 13-inch pan with Pam spray. Heat corn syrup, margarine and chocolate to boiling in 3-quart saucepan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until cereal is completely covered with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly into pan with piece of waxed paper. Let stand until firm, at least 1 hour. Cut into 1 1/2 inch squares (48 squares).
Pry apart pita bread and spread with melted oleo. Sprinkle with seasoning. Cut in quarters and put on cookie sheet in oven at 250° for 30 minutes or until crisp. Serve cold. Store in airtight container.
Cook, debone and slice the chicken into large slices. Cook the broccoli and arrange it in a flat baking dish with the chicken on top. Mix the rest of the ingredients and spread over the chicken. Cooked mushrooms can be added to the sauce. Sprinkle bread crumbs and grated cheese on top. Bake at 350° for 40 minutes. Serves 6.
Combine eggs, sugar and butter. Mix well. Add vanilla and flour. Stir. Add pecans. Spoon into greased and floured muffin tins. Bake for 25 minutes at 350°. Yields 12 servings.
Mix butter and sugar. Add vanilla, potato chips and walnuts. After mixed well, gradually blend in flour. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 15 minutes until edges are brown.
Mix all together and blend 1/2 recipe at a time. Mix all together and it is ready to serve.
Preheat oven to 350° (moderate). Grease a 1 1/2-quart casserole. Bring salted water to a boil. Add macaroni and cook, uncovered, 10 minutes, stirring occasionally. Drain. Cover bottom of casserole with half the macaroni. Combine cheese; sprinkle half the mixture over macaroni in casserole. Repeat layers. Combine beaten eggs with milk, onion and seasonings. Pour over macaroni and cheese. Sprinkle top with corn flake crumbs. Set casserole in a pan of hot water. Bake 45 minutes to 1 hour or until brown and almost set in center. Servings for 6.
Mix cornstarch and sugar. Add eggs; mix well and add milk and butter. Cook until thickened and add vanilla. Cool and put in baked pie shell.
Bring to a boil all ingredients, except vodka. Simmer 45 minutes. Cool overnight. Strain. Add vodka. Let set 4 weeks.
Cook tortellini according to package directions, drain reserving 1/4 cup cooking liquid. Put tortellini back in cooking pot. Add cream cheese and butter. Mix together over low heat until tortellini is well covered with cheese - butter mixture adding cooking water if needed to make a creamy sauce. Take off heat and add parsley. Pour into a casserole dish. Top with mozzarella. Bake at 450° until cheese is melted and golden, 5 - 10 minutes.
Mix ingredients all together. Pour in 1 3/4 to 2 cups warm water and mix. Mix with hands until soft. Take a ball of soft dough, pat back and forth (or roll out with rolling pin) and pull until flat and round. Put one cup Crisco oil in pan; heat until hot. Cook dough until brown on both sides. Serve with chili beans or can be used as dessert with honey.