HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer chicken in water until done; cut into bite size pieces. Brown almonds and sesame seed on baking sheet in 350° oven until light brown. Tear lettuce into small pieces. Chop green onions. Slice wontons into 3 sections and deep fry in peanut oil until lightly browned. Lightly toss all ingredients together in large bowl. Just before serving, pour dressing over salad and mix lightly to coat (dressing recipe follows).
Combine dry ingredients in a mixing bowl; set aside. Combine egg, buttermilk and butter; mix well. Make a well in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Fold in blueberries. Bake at 425° for 20 to 25 minutes.
Cook meat and onions. Stir in noodles, tomatoes, tomato paste and 1 cup cheese, olives and seasonings. Put in 2-quart casserole, top with rest of cheese. Bake at 350° for 45 minutes.
Cream butter, sugar and vanilla. Add flour and oats. Mix thoroughly. (Dough will be stiff.) Shape into rolls 1 1/2-inches in diameter. Chill if necessary. Slice 3/8-inch thick and place on ungreased cookie sheet. Bake at 325° for 25 minutes.* These are a shortbread-like cookie. Makes 3 dozen cookies.
Mix together in medium sized bowl until smooth. Pour into 9-inch unbaked pie shell. Bake at 350° for 60 to 65 minutes or until center is set.
Combine eggs, sugar, oil and vanilla; beat until smooth. Add grated squash and stir to combine. Sift together the flour, baking powder, soda, salt and cinnamon. Add raisins and nuts to dry ingredients, then stir into zucchini mixture. Pour into greased and floured 9 x 13-inch baking pan. Bake at 325° for 50 minutes or until cake tests done.
Mix in saucepan the margarine, milk and cocoa. Heat until it boils. Pour hot into powdered sugar. Mix in a large bowl. Add vanilla. Spread on warm or cold cake.
Mix cake as directed on package with 3 eggs, 1/3 cup oil and substituted reserved pineapple juice plus added water to make required amount of liquid (1 1/4 cups). Add drained, crushed pineapple. Bake at 350° in 9 x 13-inch pan for 30 to 35 minutes. After baking, while hot, make holes with toothpick in cake (plenty of them). Pour pina colada mix on and spread. Let cool. Add Cool Whip (as icing) and cover with coconut. Keep refrigerated. (Longer it sits, better it gets, but won't last.)
Peel and grate sweet potatoes. Cream sugar and eggs; add other ingredients. Mix all ingredients and place in a buttered baking dish. Bake 1 hour at 300°. Serves 4 to 6.
Reserve five berries for garnish. Mix remaining berries, sugar and liqueur. Cover and refrigerate for two hours, stirring occasionally. Just before serving, mix whipped topping and ice cream. Fold into berry mixture. Garnish with berries.
Cook the chicken, but save the broth. Let the chicken cool, then debone it. Cook rice with broth until ready. Combine chicken, celery, onion, carrot, spices and spaghetti sauce. Let it cook until ready. Add rice and stir well. Enjoy it!
Mix all ingredients together except the bread crumbs. Sprinkle bread on top. Bake 25 to 30 minutes at 350°.
Cook chicken in apple juice until tender. Dice chicken and chill. Gently toss together chicken, wild rice, grapes, apples, celery and 1/2 of the almonds. Mix the dressing and add to the chicken mixture and toss lightly. When ready to serve place remaining slivered almonds over the top.
Combine beans, milk, soup, pepper and 1/2 can of onions. Pour into 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions. Bake uncovered for 5 minutes or until onions are golden brown.
Cook chicken until tender on top of stove. Place cooked rice in bottom of casserole dish. Put chicken breast on top of rice, then add both cans of soup (no water) and 1 1/2 cans of chicken broth from chicken. Cook at 350° for 30 to 45 minutes.
First Layer: Melt margarine; cool. Add flour, nuts and brown sugar. Press into 10 x 13-inch pan; bake at 350° for 15 minutes. Cool.
Dissolve Jell-O in boiling water. Add other ingredients and refrigerate until Jell-O sets.
Combine all ingredients; mix well. Drop onto ungreased cookie sheet. Make crisscross pattern on cookies, using floured fork. Bake at 350° for 10 to 12 minutes.
Wash beans and soak overnight. Cook slowly until done. Brown meat in fat. Add beans and enough water to make 1 cup liquid. Add rest of ingredients and simmer 30 minutes.
Cook the macaroni; set aside and let cool. Then put a layer of macaroni in a baking dish. Add layer of tuna, mushroom soup and onion. Repeat layers again. Place cheese on top and bake in preheated oven at 350° for 40 to 45 minutes.
In large glass bowl, combine dressing, lemon juice, Worcestershire sauce, dill weed, chives and lemon pepper. Add steaks and turn to coat evenly. Cover with plastic wrap and refrigerate 1 hour. Drain steaks, reserving liquid. Place steaks in oiled grill basket and grill 4 to 5 minutes per side or until fish flakes easily when tested with a fork. Brush steaks with marinade during grilling.
Beat eggs, sugar and butter until fluffy; add crumbs and two-thirds of milk and let soak. Add chopped dates, nuts, rest of milk and vanilla. Add baking powder last. Bake at 350° for 30 minutes or until golden brown.
Have cheese at room temperature. Add lemon juice, green onions, corned beef and mayonnaise. Mix all together well. Roll into ball. Cover with chopped nuts and refrigerate. Will keep 4 to 5 days. Serve with crackers.
Prepare cake mix according to package directions and bake in a greased 13 x 9 x 2-inch pan. Boil 1 cup sugar and 1 cup evaporated milk in saucepan over medium heat. Stir in the marshmallows, coconut and pecans. Pour over warm cake. Bring 1 1/2 cups sugar, 1/2 cup evaporated milk and butter to a boil. Stir in chocolate chips to melt. Spread over cake. It is very important to use the right size pan. Makes 12 to 16 servings.
Brown turkey and drain. In large bowl, combine turkey, vegetables, soup, onions and salt and pepper. Pour into 1 1/2 quart baking pan or casserole bowl. Layer biscuits across top. Bake at 20 to 25 minutes in 350° oven until bubbly and golden brown.
Bring pineapple juice to a boil. Stir in Jell-O and let set until it starts to congeal. Stir in all ingredients and fold in whipped cream. Congeal.
Mix dry ingredients. Cut in shortening until mixture is as fine as corn meal. Store in a tightly covered container in refrigerator. Keeps well. Can also be used for pancakes.
Wash tomatoes and cut, unpeeled, into 1/4-inch thick slices. Drain on paper towel. Combine flour, salt, sugar and pepper and dust tomato slices. Add milk to the remaining flour mixture to make a thick batter. Dip floured slices in batter and fry in hot oil until golden brown.
Brown ground turkey until cooked. Drain, add tomato soup, red beans (undrained); cook for approximately 1/2 hour.
Place chicken in 9-inch pie plate, cover with wax paper and microwave on High 6 to 8 minutes or until meat is no longer pink. Cool. Cut in strips.
Put squash, onion, carrot and salt in pan. Cover and cook until vegetables are tender. Drain vegetables. Put into bowl while vegetables are still hot. Add margarine, soup and sour cream; mix well, then add 1 cup of stuffing mix, grated cheese and the package of seasoning that is with the stuffing. Mix well; pour into greased casserole. Top with rest of stuffing. Bake in 350° oven for 25 minutes.
Lay chicken cutlets flat on counter top. Moderately tenderize cutlets with meat tenderizer. Pour 2 cups Italian salad dressing into medium bowl. Put cutlets in salad dressing, being sure they are fully immersed. Cover and refrigerate for at least 1 hour. Pour bread crumbs onto flat surface. Spray baking pan with baking spray. Coat each cutlet with bread crumbs. Lay in baking pan. Set oven to 325° and bake 20 minutes, turning until brown on each side.
Combine all ingredients. Chill. When ready to serve, pour juices over one tray of ice cubes in punch bowl. Garnish with oranges.
Mix together first three ingredients and pat into 9 x 13-inch greased pan. Beat together next three ingredients and pour over cake mixture; sprinkle chopped pecans on top. Bake 45 minutes at 350°. Remove from oven; cool, then refrigerate. When cool, cut in small pieces. Very rich.
Cream white sugar, brown sugar and Crisco with a mixer. Beat eggs in well until fluffy. Add almond extract, coconut extract and cream of tartar and beat well. Beat in soda and flour. This dough will be very stiff. Chill dough overnight. Roll into walnut size balls. Roll in granulated sugar. Bake at 350° for 10 to 12 minutes. Cool on a rack. Makes 50 to 60 cookies.
Brown onion and meat in skillet. Add mustard and soup and simmer 20 minutes. Serve on toasted hamburger buns. Serves 8 to 10.
Marinate beef cubes, vinegar and onions overnight. Put all spices in a cloth bag and add to beef mixture. Simmer 1 to 1 1/2 hours until meat is tender. Remove and discard spices and onions. Remove meat and strain liquid. Add sugar to liquid. Crush gingersnaps to powder. Slowly stir gingersnap powder into liquid to thicken to creamy texture. Return meat to gravy and simmer 10 to 15 minutes. Serves 6.
Combine sugar, cocoa and milk. Cook for 3 minutes. Add peanut butter, vanilla and oats. Spoon out with a teaspoon. Makes 4 dozen.
Place mushrooms in container. Combine rest of ingredients. Pour over mushrooms. Refrigerate for at least 3 or 4 days before using.
Place stew in 2-quart Pyrex dish. Put onion soup on top; pour soup and water over stew and onion soup. Cover with foil and bake at 300° for 3 hours. Serve over rice, noodles or potatoes.
Peel tomatoes. Cook 15 minutes. Add sugar; cook 20 minutes. Add Jell-O. Cook 20 minutes. Put in jars. Seal with wax or regular Mason lids.
Chop or pulse on food processor chilies and onion. Add tomatoes (can add more tomatoes if chilies are too hot) that have been pulsed a little. Add garlic and spices.
Debone chicken. Place in bottom of casserole dish. Mix 1 can soup and 1/2 cup water. Spread over chicken. Mix flour, milk and margarine. Pour over soup. Pour broth over all. Bake at 350° until brown (about 45 minutes).
Wash potato with peeling still on. Boil in water until potato is done. Peel potato and mash it with a fork and add flavoring. While the potato is still hot/warm start adding in the powdered sugar and blend. It depends on how big the potato is as to how much powdered sugar you will use. It usually takes more than a box. (It reminds me of making dough.) You will need to work fast while the potato is still warm so that the powdered sugar will mix with the potato. Put the mixture on a piece of wax paper and flatten (just like rolling dough to make biscuits). You will then spread peanut butter on the flattened mixture and then roll it like a pen wheel. I make mine long and not as wide (if it is too wide it will not roll very well). Then you need to refrigerate for a couple of hours. Then slice and serve.
Mix meat, rice, onion and spices. Form into 24 meatballs. Place in baking dish. Add soup, tomato sauce and water (add more water if necessary). Cover and bake at 325° for 1 hour and 15 minutes. Serves 12.
Mix 1 cup of sugar (reserve 1/2 cup for meringue) with cornstarch and spices. Beat one egg and three egg yolks. Add eggs to sour cream. Mix with sugar mixture. Mix together and add raisins. Cook in double boiler until thick, stirring constantly. Pour into baked 9-inch crust.
Combine dry ingredients. Beat eggs, oil and milk, then add to dry ingredients. Mix well. Bake 15 minutes in 400° oven. This batter can be stored in refrigerator for six weeks, covered.
Combine tapioca, sugar, salt and water in a saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Beat the egg until light and foamy. Add the hot mixture to the egg, stirring well. Return to the saucepan and place over low heat. Cook and stir for 3 minutes but not allow the mixture to boil. Remove from the heat and stir in the butter and brandy. Cool stirring once after 20 minutes. This is real good over plain pound cake, fruit cake, or plum pudding.
Beat egg whites until stiff. Add sugar, vanilla flavoring and baking powder; beat again until stiff. Fold in pecans and Ritz crackers. Put in greased pie pan. Bake at 325° for 25 minutes. Let cool. Top with Cool Whip.
Mix sugar, cornstarch, milk and eggs. Cook until very thick. Remove from heat. Add vanilla, butter and the 2 tablespoons brown sugar. Let cool. Pour in a baked pie shell. Add meringue. Bake in a 400° oven until brown.
Fill the glass half full of cold water. Put the lemon juice and sugar into the glass. Stir slowly. Put 3 ice cubes in the glass. Slowly pour cranberry juice into glass until it is almost full. Stir again. Makes 1 serving.
Saute onion in butter. Add soup, half and half and thawed potatoes. Stir in cheese and heat gently. Garnish and serve. Serves 8 to 10.
Poach and flake fish. Add remaining ingredients, except cracker crumbs and shape into patties. Coat with cracker crumbs and fry.
For one 17 1/2 x 11-inch baking pan, 48 brownies, you will need:
In 2-quart saucepan, mix first 4 ingredients.	Cook to soft ball stage (238°).	Add walnuts and peppermint flavoring; stir until creamy. Quickly turn out	on waxed paper and separate with forks.
Preheat oven to 350°. Mix blueberries, 1/4 cup apple juice concentrate and 2 tablespoons fructose. Spread fruit mixture in a 9 x 9-inch pan and set aside. In a medium bowl, mix 1/2 cup apple juice concentrate, 1/4 cup fructose, oil and egg. Blend well. Add vanilla. In a separate bowl, mix flour, baking powder and salt. Add dry ingredients to batter. Pour batter over blueberry mixture. Bake for 40 minutes. Serve warm.
Dissolve jello in boiling water. In another bowl, combine cranberry sauce and applesauce. Combine two mixtures in a mold. Chill. Serve on a bed of lettuce leaves.
Preheat oven to 350°. Drain juice from can peaches. Combine apple and peaches in the bottom of a 9 x 13-inch pan. Cut up in the fruit. Sprinkle coconut over the complete fruit (optional). Melt margarine over low heat to prevent burning. Pour margarine over cake mix. Bake 1 to 1 1/2 hours. Let cool completely. Cut in squares. Serve upside down, topped with spoonful of Cool Whip.
Mix sugar, Cool Whip, sour cream and coconut in bowl. Cover and let sit overnight. Second day, mix and bake cake according to package directions. Bake in 9-inch round pans, greased and floured (2 or 3). Let cool. Spread frosting generously between layers and over top and sides of cake. Refrigerate. Will keep one week.
Blend and mix well all ingredients. Spread mixture on meat slices. Roll tightly. Wrap in wax paper and chill. Cut into thin slices and serve on toothpicks. May be dipped into cocktail or horseradish sauce.
Combine all ingredients except cheese. Bake in a large casserole dish for 1 hour at 350°. Sprinkle on the cheese the last 10 minutes.
Preheat oven to 300°. Grease six (6 ounce) custard cups. In a small skillet, over medium heat, heat 1/3 cup of sugar until it turns to golden brown color, stirring constantly. Pour sugar syrup into bottom of prepared custard cups. In a large bowl, beat eggs, salt and remaining 1/3 cup sugar at medium speed. Gradually beat in milk and vanilla. Pour mixture evenly over sugar syrup in cups. Place cups in 13 x 19-inch baking pan. Pour enough hot water in pan to come halfway up sides of custard cups. Bake for 50 minutes. Refrigerate until well chilled. Loosen custard from sides of cups with knife. Invert onto dessert dishes, letting syrup run down.
Combine water, sugar and salt. Bring to rolling boil. Boil for 2 minutes only. Place marshmallow cream in bowl and pour hot syrup over it. Stir well until candy holds shape. Add nuts. Working very fast, drop by teaspoons onto waxed paper. Cool. Good, good, good! Makes 28 to 30 pieces.
Beat together the peanut butter and sugar. Add egg and vanilla and beat again. Add flour; stir and then add the peanuts. Drop by teaspoonfuls on an ungreased baking sheet. With a fork make a cross pattern on each cookie. Bake in a preheated 325° oven for 15 to 18 minutes or until very lightly browned. Makes 16 to 24 cookies.
Preheat oven to 375°. In large mixer bowl, beat shortening and sugar until fluffy. Add eggs. Beat well. Stir together dry ingredients. Gradually add to shortening mixture. Mix well. Stir in mincemeat. Drop by spoonfuls 2 inches apart on greased baking sheets. Bake 8 to 10 minutes or until lightly browned.
Heat oven to 400°. Grease 9-inch pie plate. Sprinkle bacon, cheese and onion in plate. In blender, beat remaining ingredients 15 seconds on high or 1 minute with hand beater until smooth. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cut into wedges and serve.
Mix cake mix, margarine and eggs until well blended. Spread on a 9 x 13-inch baking dish. Mix cheese, eggs and sugar until smooth. Pour over cake mix mixture. Bake at 350° until golden brown. Cool. Cut into squares.
Beat honey, milk and	brown sugar until well blended. Mix together dry ingredients and add to honey mixture. Pour into a well greased 5 x 9-inch loaf pan and bake at 250° for 2 1/2 hours, or until it tests done with a toothpick.
Cream butter and Crisco. Gradually add sugar, beating well on medium speed of electric mixer. Add eggs yolks, one at a time, beating well after each addition. Combine buttermilk and soda. Stir until soda dissolves. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix well after each addition. Stir in vanilla, walnuts and coconut, stirring well. Beat egg whites (at room temperature) with cream of tartar until soft peaks form. Fold gently into batter.
Rub seasoning into roast. Rub flour over roast, covering all surfaces. Braze meat in hot oil in heavy skillet. Place meat in slow cooker. Add vegetables and water. Cook on low for 8 hours.
Brown meat in large skillet on medium-high heat; drain. Add spaghetti and soup; toss lightly. Microwave process cheese spread as directed on label. Stir into spaghetti mixture. Sprinkle with Parmesan cheese. Makes 8 servings.
In large skillet, saute onion, pepper, garlic, lemon juice, basil and red pepper flakes in oil until soft. Add tomatoes and 1/4 cup white wine (dry); bring to boil. Simmer, uncovered. Cook linguine to package directions. Add tuna to sauce in skillet. Cook until heated through, about 15 minutes. Drain pasta. Toss with sauce. Makes 6 servings.
Mix pumpkin, eggs, sugar, evaporated milk, salt and pumpkin pie spice and pour into a greased 9 x 15-inch pan. Top with spice cake mix. Drizzle melted butter and sprinkle with chopped nuts. Bake at 350° for 50 minutes.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and then add 1/2 cup fruit juice, alternately with dry ingredients. Last add fruit and nuts which have been rolled in extra 1/2 cup flour. Bake in slow oven about 200° for about 4 hours.
Preheat oven to 350°. Mix ingredients. Bake with lid for 1 hour and 15 minutes. Check 30 minutes before being done, if it looks dry, add a little water.
Melt butter in baking dish. Mix remaining ingredients in bowl. Pour into melted butter and stir. Bake at 350° for 45 minutes.
Cook noodles in boiling, salted water until tender; drain. Combine noodles, tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into ungreased 2-quart casserole. Sprinkle with toasted almonds. Bake uncovered in hot oven (425°) for about 20 minutes or until bubbly. Makes 6 servings.
Mix the ingredients into 3/4-inch balls. Cook in canola oil or vegetable oil at 350° to 375°. You will need at least 2 inches of oil as balls will float.
Cream together margarine and fructose. Beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheet about 2-inches apart. Bake at 375° for 8 to 10 minutes. Makes about 30 cookies.
Cook noodles according to package directions. Drain and toss with olive oil in a bowl. When cooled, add remaining ingredients. Chill overnight.
In 1 1/2-quart pan, melt 1/2 stick oleo. Add rice, celery and onions. Cook 5 to 10 minutes, stirring often. Add chicken broth and bring to a boil. Cover and simmer over low heat 20 minutes (until rice is fluffy). Add mushrooms; cool. Toss cheese over cooled rice mixture. Season hens inside with salt and pepper. Butter inside of hens. Stuff with rice mixture. Place on a rack, breast side up, in shallow baking dish; baste with butter. Loosely cover with foil. Roast in preheated oven at 400° for 30 minutes. Remove foil and continue roasting for 45 minutes.
Brown ground beef and combine with remaining ingredients, except corn muffin mix. Bake at 400° for 20 minutes. Spoon corn muffin mix over hot chili; bake for 10 minutes on one side. Turn corn mix and bake 10 more minutes. You can also make the muffins separately and just bake the chili for 20 minutes.
Cream butter and sugar. Add eggs one at a time, beating after each. Add flour and milk alternately. Stir in flavoring. Bake at 350° for 30 minutes; then reduce heat to 325° for 30 minutes or until done.
Cream sugar and Crisco. Beat in eggs and buttermilk. Mix in salt, baking soda, flour and molasses. Add raisins if wanted. Bake at 350° for 40 to 50 minutes.
Brown sausage. Brown meat with onion and garlic powder. Combine meats with tomatoes, sauce, water and spices. Simmer for 3 hours. Remove sausage and slice. Cook noodles. Layer in a 13 x 9-inch pan, alternating sauce, noodles and cheese. Top with sausage, then cover with sauce. Cover and bake at 350° for one hour.
Place flour, soda and sugar in medium mixing bowl. In a saucepan, mix chocolate syrup, water, Crisco and butter. When saucepan ingredients have come to a boil, slowly pour over the dry ingredients and mix. Add remaining ingredients and mix well. Pour into a 16 x 11-inch pan and bake at 400° for 20 to 25 minutes. While cake is still warm, poke holes with a fork, cake tester, toothpick, etc., and pour icing over the cake. Freezes nicely. Cut serving pieces small as cake is pretty rich.
Spread margarine on one side of bread. Place 4 slices, buttered side down, in a lightly greased baking dish. Put sausage on top of bread. Top with 4 slices of bread, buttered side up. Sprinkle with cheese. Combine remaining ingredients; pour over sandwiches. Cover and refrigerate at least 8 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 45 minutes.
Blend in blender until thick. Serve chilled in elegant glasses. Serves 6.
Microwave: Combine cream, basil, salt and pepper in 4-quart glass measure. Place in microwave; cook on medium (50% power) 15 minutes or until mixture is thickened and slightly reduced. Remove from oven. Stir in 1/2 cup pistachios and set aside.
Cook noodles according to directions on package, drain. Melt Crisco in large skillet, add onion and green pepper and cook until tender. Stir in soup, milk, salt and pepper. Bring to boil. Add cooked noodles and tuna. Place mixture in a 1 1/2 or 2 quart casserole. Sprinkle bread crumbs or crumbled regular potato chips on top. Bake in 350° oven 25 to 30 minutes.
In a large bowl, beat eggs, parsley, thyme, sage, pepper and salt. Add bread cubes and apple chunks. Toss until thoroughly combined. In large skillet, melt 3/4 cup butter over medium heat. Saute mushrooms and onions until tender. Add to bread crumb mixture. Toss again.
Cook onion in butter until tender. Stir in other ingredients. Add meat. Simmer, uncovered, for 15 minutes.
Melt brown sugar and butter in a large iron skillet. Blend until smooth. Remove from heat as soon as it begins to bubble. Over this mixture, place apricots, round side down. Mix the sugar, egg yolks, flour, baking powder, water, salt and vanilla together and pour over apricots. Bake at 350° for 45 minutes. Let stand in skillet a short while before turning upside down on large plate.