HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Cover bottom of shallow baking pan with olive oil. Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes. Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more or until done. Just before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken and serve over rice. Serves 8. Per serving: 243 total calories; 11 sat-fat calories.
Cut cheese and butter into flour and pepper. Add walnuts and egg yolks. Knead and shape into 2 logs about 9 inches long. Wrap and chill 2 hours. Slice 1/4 inch thick. Place 1 inch apart on ungreased baking sheet. Bake 8 - 10 minutes at 425°.
Combine mushrooms and artichokes in a large bowl. Combine olive oil and next 10 ingredients; stir well. Pour marinade over mushrooms and artichokes, tossing gently to coat.
Melt butter in saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Add milk and keep stirring until mixture boils. Remove from heat and let cool down. Add enough sifted sugar to make spreading consistency, beating well after each addition. (If icing gets too stiff while icing cake, just add a little milk to make it spreading consistency.) Add pecans or press on sides of cake. Makes enough icing for a sheet cake. Double for a layer cake.
Mix cookie dough according to directions and press into a pizza pan. Bake as directed. Cool. Put bananas in reserved pineapple juice. Spread Cool Whip on crust. Arrange sliced fruit starting with strawberries around the outside, then the bananas, kiwi, pineapple, mandarin oranges, then finish with cherry pie filling in the center.
Mix dry ingredients in large bowl with a fork. Mix sugar, eggs, oil and vanilla in smaller bowl with whisk. Add wet ingredients to dry and mix thoroughly by hand. Add apples and walnuts; mix well. Pour into greased 10-inch round spring-form pan. Bake at 350° for 1 hour and 20 minutes. Cool thoroughly. Top with powdered sugar before serving.
Microwave-safe bowl, cook bacon at Full power until crisp, about 2 to 3 minutes. Add potatoes, onion and garlic; stir to coat with bacon drippings. Cover bowl with plastic wrap. Microwave at Full power 5 minutes. Add broth and red pepper; cover. Return to microwave and cook until potatoes are tender, about 8 to 10 minutes.
Combine cream cheese, sugar and extract. Beat until smooth; fold in La Creme and peaches. Pour into crust. Chill about 3 hours. Makes 6 servings.
Place 24 graham crackers on cookie sheet. Keep remaining crackers for top. In saucepan combine the butter or margarine, brown sugar, milk, beaten egg and salt. Bring to a boil and remove from heat. Add vanilla, coconut, nuts and 1 cup graham cracker crumbs. Spread over crackers in pan. Cover with remaining 24 crackers. Frost as you like. Refrigerate overnight.
Cook broccoli and add other ingredients except croutons. Mix well and top with croutons. Bake at 350° for 35 minutes.
Mix all ingredients well in a 2-quart buttered casserole. Bake 1 hour in a 350° oven.
Grease an oblong Pyrex dish with butter. In a skillet over low heat, mix 1 stick butter, pecans and flour. Stir in skillet until butter melts, pecans toast and flour browns slightly. Spread in Pyrex dish on bottom and sides as for crust. Bake at 350° for about 20 minutes; set to cool.
Put in quart jar. Shake well. Chill overnight or several hours. Save up to 1 1/2 months, no longer.
Saute squash and onion in 2 tablespoons oleo in a large skillet for 5 minutes or until tender. Stir in soup, water chestnuts, salt and pepper. Pour into a lightly greased 2-quart shallow baking dish. Combine breadcrumbs and 2 tablespoons oleo. Mix well, sprinkle over top of casserole. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Cream sugar and butter. Add egg and flavorings, mixing thoroughly. Sift together dry ingredients. Add to creamed mixture. Refrigerate 2 to 3 hours or overnight.
Cook spinach thoroughly, seasoning with salt and pepper to taste. Squeeze dry and chop up finely. Melt butter in skillet over moderate heat. Add spinach and onion, stirring constantly, for 2 to 3 minutes, until most of the moisture is absorbed. Add Ricotta cheese and cook 3 to 4 minutes longer, mixing well. Remove from heat and let cool.
Combine milk, cocoa, sugar and salt in medium saucepan. Allow to boil one minute. Remove from heat and add oleo and vanilla. Mix well. Cool.
Put chopped pecans and coconut in bottom of a 10 x 14-inch pan. Prepare German chocolate cake mix according to directions on the box and pour over pecans and coconut. Soften cream cheese at room temperature.
Heat water and milk in a small saucepan; combine sugar, cornstarch and salt, stir into the heated milk until smooth; add butter; cool.
Mix all ingredients and bake at 350° for 40 minutes in a Bundt pan, greased and floured. Remove from pan and pour over the glaze.
Let Jell-O firm slightly. Fold in crushed pineapple, celery, cranberries and chopped nuts. Let become firmly set and serve in squares on lettuce leaf.
Soak prunes as usual and cut to raisin size. Cover with boiling water and cook until tender.
Dissolve gelatin in 4 tablespoons of water. Add 1 cup boiling water and cool. Add sugar, salt, pineapple and juice. Cool in refrigerator until partially set. Add 2 packages of Dream Whip (beaten stiff). Line a 4-quart size bowl with waxed paper. Break cake in small pieces to cover bottom of bowl. Layer with gelatin mixture, press into cake until all is used; refrigerate overnight. Turn into plate; remove waxed paper. Frost with 1 package of Dream Whip (not too stiff). Cover with coconut.
Combine oil, sugar, eggs and vanilla. Add apples. Sift together flour, soda, salt and cinnamon and stir into first mixture by hand. Do not user mixer. Bake at 300° for 1 hour and 10 minutes. Use either tube or rectangular pan.
Heat butter in skillet and cook shrimp for 5 minutes by shaking pan. Sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on warmed serving platter. To the remaining butter in skillet, add 2 cloves garlic, chopped and parsley. Stir for 30 seconds and pour over shrimp. Serve with lemon wedges.
Mix flour with baking soda. Combine margarine, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts (batter will be stiff). Drop from teaspoon onto greased baking sheet, about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes 7 dozen.
Use 1/2 pound of meat per person. Saute onion and bell pepper in small amount of grease until tender (not too brown). Chop onion and bell pepper fine. Add meat (season with salt and pepper before cooking). Cook meat until it turns brown. Add chili powder and Worcestershire sauce to taste (try 1 tablespoon of each). Add tomato paste and water until right thickness. Cook over low heat for about 1 1/2 hours.
In a 10-inch baking dish, mix together rice and mix, soup and water. Gently fold in drained vegetables. Cover with wax paper. Cook on High 5 minutes. Stir. Place chicken on top of rice mixture. Put a small amount of soy sauce on each piece of chicken. Cover with lid or wax paper. Microwave on High for 10 minutes. Turn chicken pieces over. Cover and continue to cook on High for 10 minutes or until chicken is tender.
Mix softened cream cheese, horseradish and olives. Add 2 tablespoons of milk or more to mix. Spread on ham slices. Roll up tight. Use toothpicks to hold. Chill, then cut with sharp knife. Serve on party crackers.
Take 1 package of chocolate bark. Place in large bowl and microwave for 1 1/2 to 3 minutes until smooth and creamy. Take 2 Ritz crackers and spread peanut butter as if to make a sandwich. Dip the "sandwich" into the melted bark. Place on wax paper after dipped. Let cool for about 15 to 25 minutes.
Heat milk for 3 minutes in a 2-quart Pyrex bowl on High. In another bowl, mix sugar, cornstarch, cocoa and water. Add egg yolks and mix. Pour into hot milk and microwave on High 2 minutes. Stir; cook 1 1/2 minutes. Stir; cook 1 1/2 minutes. Stir. When thick, add 1 teaspoon vanilla. Pour into baked pie shell. Spread with meringue.
Wash and drain lettuce. Tear into small pieces; add onion. Saute bacon until crisp. Remove from pan and crumble over lettuce. Pour off all but 1/4 cup of the bacon fat in the frypan; add sugar, vinegar and salt and pepper to taste. Bring to a boil and pour over the lettuce. Toss.
Sift together flour, soda and salt. Set aside. Measure margarine and sugar into large mixing bowl; beat until well blended and smooth. Add egg and vanilla. Beat well. Add sifted dry ingredients; mix until combined. Stir in Rice Krispies and chocolate morsels. Drop by level measuring tablespoons onto lightly greased baking sheet. Bake in a moderate oven (350°) for about 12 minutes or until lightly browned. Remove from baking sheets. Yields about 3 1/2 dozen cookies.
Place half of the bacon in the bottom of a 2-quart casserole and top with the bread crumbs, 1 cup chopped tomatoes, 1/2 can chopped chilies and 1 1/2 cups corn; salt and pepper to taste. Layer 1 cup chopped tomatoes, 1/2 can chopped chilies and 1 1/2 cups of corn; salt and pepper to taste.
Mix all together by hand and put in unbaked pie shell. Bake at 350° for 1 hour. Serve warm.
Cook eggplant in boiling water for 5 minutes; drain well. Place in a lightly greased 1 1/2-quart casserole dish. Add Mozzarella cheese and top with marinara sauce. Bake, covered, at 350° for 30 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes.
Brown meat slowly and break into small pieces in frypan. Add bell pepper, onion and mushrooms. Spoon off fat (drain). Add garlic, basil, salt, tomatoes and paste. Simmer for 30 minutes. Remove garlic.
Brown ground beef and drain. Stir in soup, tomatoes with green chilies and onions; simmer on low heat until heated through. Garnish with cheese and olives. Keep warm.
Cut broccoli in 1/2-inch pieces. Steam in 1/2 cup water until tender. Do not drain. In a large pan over medium heat, melt butter. Add flour; cook, stirring constantly, 2 to 4 minutes. Don't let it brown. Stir in chicken broth. Bring to a boil; turn heat to low. Add broccoli, mushrooms, half and half and seasonings. Heat through but do not boil.
Mix cake according to package directions, substituting tomato soup for liquid, adding soda. Fold raisins in and cook according to directions. Good with lemon butter frosting or serve warm in squares topped with lemon sauce.
Brown beef and onion. Drain. Stir in sauce mix and tomato sauce. Heat until bubbly. Combine cheese and sour cream. Pour hot meat mixture in ungreased 12 x 8 or 13 x 9-inch dish. Spoon cheese mixture over meat. Separate crescent dough into 2 rectangles. Place over cheese mixture. Melt butter and pour over rolls, then sprinkle with Parmesan cheese. Bake at 350° for 18 to 25 minutes, or until deep golden brown. Cut into squares.
Combine and mix well. Store in airtight container. To serve, add 3 tbsp. mix to 6 oz. boiling hot water or milk, stir well.
Crush enough pretzels to make 2 cups. Put in a colander and shake to remove some salt. Add butter and 3 tablespoons sugar. Place in 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Line casserole with sliced, chipped beef. Wrap chicken breasts in strips of bacon. Place on chipped beef. Mix soup, consomme and sour cream together. Pour over chicken. Cook slowly at 225° for about 2 hours, adding bread crumbs and paprika at last to give a pretty brown crust.
Preheat oven to 375°. Cut crescent roll sections into thirds lengthwise. Wrap each sausage with a section of dough, rolling from shortest side of triangle to opposite point. Place point side down on ungreased baking sheet. Bake 10 to 13 minutes or until golden brown. Great dipped in hot mustard.
Cook bacon in an ovenproof 12-inch skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender. Remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain.
Heat oven to 350°. In a bowl combine ingredients; mix well. Shape into a loaf. Place in a baking dish. Bake 1 hour.
Part 1: Mix 1 stick margarine, 1 cup flour and 1 tablespoon cold water like pie crust. Roll between hands into a rope. Lay on cookie sheet. Press out with hands until thin, 5 to 6-inches wide.
Mix all ingredients. Roll into the shape of a ball. Roll in pecans on waxed paper.
Sift together flour, sugar and baking powder in a bowl. Cut in butter or margarine with a fork. Combine until mixture resembles cornmeal. Then stir in milk and cranberries.
In 10-inch pan over medium heat in hot oil, cook chicken 1/2 at a time, until browned. Add onion and pepper; cook 5 minutes until vegetables are done. Stir in soup and soy sauce. Reduce heat to low; cover and simmer 5 minutes or until vegetables are tender. Serve over rice. Prep time: 10 minutes. Cook time: 20 minutes.
In large bowl, combine the 6 cups milk with 2 boxes pudding mix. Mix thoroughly and place in fridge to firm up. In another large mixing bowl, mix the cream cheese (softened) with mixer. Add Eagle Brand milk until smooth and stir in vanilla. Fold 1 container Cool Whip into pudding mix, then follow with cream cheese mixture and sliced bananas. Stir bananas in well. Arrange vanilla wafers in a big, big or two regular bowls and alternate with layers of pudding mixture. Top with other container of Cool Whip.
In large bowl, mix corn bread mix, cheese, onion, peppers, juice and garlic. Add eggs, one at a time, beating well after each addition. Add oil, salt, milk and corn. Mix together well. Pour batter into a slightly greased 9 x 13-inch or 9-inch pan; bake at 375° for 30 to 45 minutes or until golden brown. Serves 12.
Brown meat; drain fat. Add all ingredients (finely chopping onion). Cook until hot, spoon on hamburger buns and enjoy.
Cook carrots until barely tender; drain and cool. (I sometimes use canned carrots.) Mix seasonings, soup, onion and bell pepper. Pour over carrots. Place in covered bowl and refrigerate 12 hours before serving. Keeps well for at least a week.
Combine first 4 ingredients, beat well. Add eggs and vanilla. Mix well. Add remaining ingredients and mix well again. Drop by teaspoon on ungreased cookie sheet and flatten slightly with a fork (dip the fork in ice water to keep from sticking). Sprinkle with sugar or decorate with half pecan (optional). Bake at 375° for 8 to 10 minutes. Makes 7 dozen.
Beat shortening, sugar, egg and molasses. Sift dry ingredients and add to mixture. Mix well and add raisins. Using wet hands, shape dough into long 1-inch thick ropes and place on cookie sheets flattened out a little. Sprinkle with granulated sugar. Bake for approximately 9 minutes at 375° until dough cracks on top. Remove immediately from oven and cool. Cut into 3-inch pieces.
Beat slightly eggs, milk, butter, salt, pepper and drained corn. Pour into buttered 1-quart casserole dish and bake, uncovered, 45 minutes in 325° oven.
Saute onion and green pepper in small amount of oil. Add meat and cook until brown. Drain oil from meat and add rest of ingredients. Salt and pepper to taste. Cook slowly, until mixture thickens. Serve on buns. Serves 30.
Preheat oven to 375°. Place hens skin side up in large baking dish. Sprinkle with salt and add chicken broth. Cover tightly with aluminum foil and bake for 30 minutes.
Place sweet potatoes in large saucepan. Add sugar, lemon juice, water and lemons (cut in halves). Stir to dissolve sugar. Pour over potatoes. Let stand 15 minutes. Cook over medium heat until potatoes are tender. Serves 6 to 8.
Peel and slice apples. Put in an 8 x 8-inch casserole dish. Combine sugar, flour, spices and salt. Cut in butter until mixture is crumbly. Sprinkle mixture on top of apples. Bake at 375° for 45 minutes or until apples are tender and topping is crisp.
Mix cornstarch, soy sauce and white pepper; set aside. Heat wok. Add 2 tablespoons oil; rotate to coat sides. Add cabbage, bean sprouts, shrimp, onion and five spice powder. (You can also add 1 teaspoon minced garlic for extra flavor.) Cook, stirring, for about 2 minutes. Add cornstarch mixture and blend well. Cool.
Tear the cake into bite-size pieces. Place in a 13 x 9 x 2-inch baking dish. In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving. Yields 12 to 16 servings.
Heat oven to 400°. Lightly grease 8 x 8-inch Pyrex pan. Mix broccoli, onion, green pepper and cheese in pan. Beat remaining ingredients on high for 15 seconds. Pour over ingredients in pan. Bake for 35 to 40 minutes.
Melt butter and put into dish. Add both cans of corn and juice from corn. Mix well. Add the package of corn muffin mix and mix well. Pour into cake pan. Bake at 350° for approximately 55 to 60 minutes.
Lay cut-up peppers and cheese in casserole. Beat eggs and milk; beat in flour and salt. Pour over cheese and chiles. Bake at 350° for 35 to 40 minutes or until done.
Pour milk into bowl. Combine crumbs, salt and pepper in another bowl. Dip steaks in milk; roll in crumb mixture. Arrange in shallow pan. Bake in preheated oven for 20 minutes.
Cream butter, sugar and cream cheese. Make pudding and add to cream cheese mixture. Fold in Cool Whip. Cover bottom of 9 x 12-inch pan with 1/2 Oreo crumbs. Add Cool Whip mixture. Cover with remaining crushed cookies on top. Chill overnight. Serve.
Mix all ingredients and put in a lightly greased 13 x 9-inch casserole dish. Bake at 350° until bubbly, 20 to 30 minutes. Serves 8.
Have ingredients at room temperature. Cream shortening, butter and sugar; add eggs, 1 at a time. Beat thoroughly. Add flour alternately with milk. Add pineapple and vanilla. Beat 4 minutes by clock. Pour into large tube pan (greased and floured). Bake at 325° for 1 1/2 hours. Do not preheat oven. Place cake in cold oven.
Mix all ingredients. Grease muffin tins and warm in oven. Bake at 350° for 20 to 25 minutes.
Line casserole with tortilla chips. Place chicken on top of chips. Combine other ingredients except cheese and pour over chicken. Top mixture with grated cheese. Bake at 350° for 30 minutes.
Press pecans evenly in pie shell. Cream butter and sugar. Add eggs; beat. Add milk and vanilla; beat. Pour into pie shell over pecans. Bake 1 hour at 350°.
Separate the bread in half and lay side by side. Then spread the margarine on both pieces of bread, then pour some Italian dressing on the buttered bread and spread all over. Lay one side of the bread to the side. Then put the lettuce on first, then the onions, tomatoes and then put the lunch meat on top of that and then the two cheeses. Put the other half of bread on top of the other one and cut into 2-inch slices and wrap individually with Saran Wrap and refrigerate until ready to serve. Just place on a plate and let your guest just take one.
Crush the crackers, melt the butter and cut up the chicken. Dip the chicken pieces in butter, then roll in cracker crumbs. Place on a bacon rack, bone down, meaty part out.
Mix all ingredients. Smooth to slightly chunky. Bake in glass casserole dish at 350° for 20 minutes or until golden brown. Top with remaining olives and serve with toast points, crackers or fresh veggies.
Slice one package of the cookies and layer in 13 x 9 x 2-inch pan. Thoroughly mix the other ingredients and pour over layer of cookie dough. Slice the other package of cookies and layer over mixed ingredients. Bake approximately 1 hour at 350°. This dries out easily, so keep covered very tightly to keep it moist.
Cover the beans with water and soak overnight or at least 6 hours. Drain. Add ham, onion, celery, bell pepper, parsley, bay leaves and garlic. Cover with water and bring to a boil. Reduce to low heat and cook for about 2 hours. Add the butter, black pepper, salt, Worcestershire sauce and Tabasco sauce. Continue cooking over low heat for an additional hour or until tender. Remove bay leaves before serving.
Cut biscuits in fourths. Roll into balls. Roll in cinnamon and sugar mixture. Lay in sprayed angel food cake pan or Bundt pan. Melt butter. Add 1 cup sugar and 2 teaspoons cinnamon. Cook until bubbly. Pour over rolls in pan. Bake 30 to 35 minutes at 350°.
Boil potatoes, carrots and onion. Add soups and broccoli. Add cheese and let simmer until melted. Season to taste. Very good.
Mix the first 4 ingredients well. In another bowl, combine the pumpkin, sugar, salt and cinnamon. Fold the two mixtures together and pour into a greased tube pan. Bake at 325° for 40 to 50 minutes.
Combine dry ingredients, mixing well. Drizzle with oil until well coated. Store in airtight container. Makes about 12 cups of mix.
Mix all ingredients together and store in a plastic or glass container. When mixing to drink, boil water and put 2 tablespoons of tea mix into cup. Add boiling water and stir.
Cream butter. Add flour, cayenne, salt and sweet basil. Mix until butter is completely blended into the flour mixture. This may be done in the food processor, using the steel blade. Blend in the egg and work dough with hands until mixture looks like cookie dough. Add Parmesan cheese and blend well.
Melt butter over medium heat in a large Dutch oven. Whisk in flour and cook, stirring constantly, until caramel colored. Add onion and cook for five minutes, stirring often. Add bell pepper, celery, garlic, parsley, green onion and bay leaf and continue cooking for 10 minutes. Add seasoned salt, pepper, cream and brandy. Cook for 5 minutes until mixture comes to a boil. Add shrimp and simmer for 10 minutes. Remove from heat. Preheat oven to 300 degrees. Place thawed pie shells on a cookie sheet. Mound the shrimp mixture into the pie shells. Sprinkle with bread crumbs and dot with butter. Bake 20 minutes until light brown.
Dissolve sugar in water. Stir in Kool-Aid, ginger ale and pineapple juice. Add crushed ice and serve.
Heat sugar and syrup until it boils and sugar melts. Remove from heat and stir in peanut butter and corn flakes. Place on wax paper with teaspoon. Roll into balls with hands, if desired, or leave as they are. Yields about 60 candies.
Place cabbage in a 3-quart shallow casserole or Pyrex baking pan. Pour the milk over. Sprinkle with a few caraway seed and minced onion. Spread crumbs over cabbage. Dot with butter. Cover with lid or foil. Bake in a preheated oven for 30 minutes. Uncover and bake 20 minutes more or until crumbs are lightly browned.
Cook noodles. Combine beef, onions and seasonings and brown. Stir in soup, sour cream and cream of chicken soup. Bake at 350° for 35 minutes.
In large bowl, mix Knox and sugar; add boiling water and stir until gelatin is completely dissolved. With mixer, beat in cream cheese and vanilla until smooth. Pour into prepared crust; chill until firm, about 2 hours. Top, if desired, with fresh or canned fruit. Makes about 8 servings.
I find	this crabmeat	to be very moist, so I squeeze some of	 the liquid	out; combine	it with the other ingredients. Toss well and place in covered dish and chill at least 2 hours. Serve on crisp lettuce with crackers of your choice. Serves 6 to 8. Delicious!
In a large bowl, combine all ingredients. Lightly toss until well blended. Cover and refrigerate to allow all flavors to blend overnight. Serve chilled. Yields approximately 7 cups.
Prepare apples and cook until tender; put in blender. Mix in sugar and spice. Cover and cook in oven at 350° until thick. Stir occasionally. Put in jars and seal.
Dissolve jello in boiling water. Drain blueberries and pineapple, reserving liquid. Add enough water to liquid to make 1 cup and add to gelatin. Pour into 2-quart flat pan and chill until firm. Blend cream cheese, sour cream, sugar and vanilla. Spread over jello. Sprinkle with pecans. Refrigerate.
Put flour in a bowl. Move flour out of center. Pour in warm milk. Add sugar and yeast. Let rise for at least 20 minutes until bubbles are forming. Add the other ingredients. Knead into a dough until it comes easily off your hands. Let rise until double the size.
Brown sausage and hamburger. Drain off fat. Chop cheese and stir until melted. Spread on rye bread and freeze. When ready to serve, bake at 350° for 10 to 15 minutes.