HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice peppers in 1/2-inch strips; slice mushrooms and set aside. Dip thinly sliced chicken in milk. Shake off excess milk and pat on bread crumbs. Heat 2 tablespoons oil in frypan on medium heat. Saute chicken breasts until golden brown. Drain on paper towels. Wipe pan out with paper towel and heat 1 tablespoon oil. Add green peppers and mushrooms. Saute about 10 minutes. Add white wine and cook another 10 minutes until wine is reduced, but pepper is still crunchy. Preheat oven to 350°. Place chicken in baking dish. Cover with sauteed vegetables and juices and spread shredded cheese on top. Bake at 350° for 20 minutes.
Brown beef and onions; drain. Add soup and sauce. Simmer. Mix noodles with meat. Put in casserole dish. Put grated cheese on top. Bake in 375° oven until cheese melts.
Cream butter, sugar and potatoes. Then add eggs, milk, chocolate and flour mixed with spices and baking powder. Last, add cherries and nuts.
Sift dry ingredients. Set aside. Cream shortening and sugar. Add extracts and juice. Mix, then add milk combining thoroughly. Mix in dry ingredients. Add eggs and beat well. Pour into a well-greased 9 1/2 x 5-inch loaf pan. Bake at 300° for 1 1/2 hours or until toothpick inserted in middle comes out clean. Cool.
Mix first 5 ingredients. Spread mixture on both sides of buns. Place ham and cheese on buns. Wrap in foil. Bake at 400° for 10 minutes. Can be frozen. May make ahead and refrigerate, if so, heat 5 minutes.
Mix first 3 ingredients together in large bowl. Dissolve 2 packages yeast in 3 cups warm water. Add to mixture. Mix well by hand. Stir in 8 to 10 cups self-rising flour (2 cups at a time), adding just enough for easy handling. Cover; let rise in bowl until double. Punch down. Roll and cut as for biscuits. Place in greased pans. Cover. Let rise until double. Bake at 350° until brown. Also can be made into cinnamon rolls or loaves of bread.
In one bowl, combine margarine and boiling water. In another bowl, beat eggs with sugar, salt and cold water. Combine the two mixtures.
Combine tomatoes, mushrooms, sausage, zucchini and artichokes. Add dressing; cover and marinate in refrigerator 2 hours or more. Drain, reserving marinade. Toss vegetables with greens. Serve with remaining marinade. Sprinkle with grated Romano.
Preheat oven to 350°. In large bowl, combine flour, granulated sugar and salt; cut in margarine until crumbly. Reserve 1 cup crumb mixture to remaining crumb mixture. Add baking powder. Stir, then milk, eggs and vanilla. Beat on medium speed for 2 minutes. Spread into greased 9 x 13-inch baking pan. Bake 25 minutes.
Simmer all ingredients, except berries, for 3 minutes in small pan. Add berries. Serve over chicken. (Boneless is best.)
Put all ingredients in crock-pot; stir thoroughly. Cover and cook on low for 8 to 10 hours.
Mix sugar, cocoa, gelatin and salt in saucepan. With wire whisk beat in milk. Stir over low heat until gelatin and sugar are dissolved. Stir in vanilla. Pour in 9 x 5 x 3-inch loaf pan. Freeze 4 hours or until firm but not hard. Turn into bowl and beat with mixer until smooth. Pour in freezer container, cover and freeze until hard. Serves 8.
Melt caramels and milk. Mix until smooth. Add melted peanut butter. Mix in crushed cereal. Roll into small balls and then into powdered sugar. Store in cool, dry place.
Line a 9-inch pie pan with pastry and flute edges. Mix together sugar, butter, flour, salt, lemon peel and juice. Beat egg yolks. Combine with milk. Stir in lemon mix. Beat egg whites until stiff. Fold into lemon mixture. Place in crust. Bake on lowest shelf at 375° for 45 to 55 minutes, until top is richly brown and set when lightly touched. Serve at room temperature or chill as long as 6 hours. Serves 6.
Saute onion, pepper, beef and mushrooms. Add gravy and pour over the cooked noodles. Sprinkle with Parmesan cheese and bake in moderate oven 30-45 minutes.
Preheat oven to 425°. Mix dry ingredients in a small bowl; add egg, milk and 1 tablespoon melted shortening. Mix together until smooth. Pour into hot iron skillet containing the other 1 tablespoon shortening. Bake at 425° for 20 minutes.
Put 2 big scoops of lime sherbet into a big glass, then pour ginger ale over lime sherbet slowly. If not, it will bubble over. Please enjoy. Good nighttime snack.
Divide the cream cheese in four equal parts. Mix together parsley or dill, onions and cornichons or capers. Line a 6-inch round or small fish mold with clear plastic wrap. Put 1/4 cheese in bottom of the bowl. Top with 1/3 of the salmon, then sprinkle with 1/3 of the onion mixture. Repeat twice more. Top with remaining cheese. Cover with plastic wrap and press down on mold to even out the mixture. Chill.
Mix well. Bake in 9 x 9-inch pan at 400° for 20 minutes.
Bring first 4 ingredients to boil. Add sugar; stir until dissolves. Pour into cartons and freeze. When ready to use, pour ginger ale or Mountain Dew over frozen punch to taste.
Cream butter. Add sugar, other ingredients and oats last. Work together well. Chill overnight. Shape into 1-inch balls. Roll in chopped walnuts. Store in refrigerator.
Crush Oreo cookies in blender until fine. Pour some into bottom of	flowerpot; cream together cream cheese and powdered sugar until smooth (set aside). Mix together pudding as instructed on package until thickened. Add cream cheese to pudding. Blend together until well blended. Add Cool Whip to pudding mixture and blend together. Put pudding mixture in a flowerpot;	layer cookies	and pudding, saving enough crushed Oreos to completely cover top of flowerpot. Add artificial flower and gummy worms as desired.	Refrigerate until ready to use.
Combine water and butter. Bring to a boil over medium heat in a saucepan. Stir in flour and salt. Cook over low heat, stirring vigorously, until dough forms a smooth ball. Remove from heat. Add eggs, one at a time, and beat vigorously until mixture is smooth and glossy. Spoon 6 mounds of dough 3 inches apart onto an ungreased cookie sheet. Bake for 20 minutes at 425 degrees. Prick puffs with sharp knife and cool for 1 hour. Split each puff and fill with ice cream, pudding, or whipped cream. Top with chocolate syrup and/or peanuts.
Cook potatoes until almost tender. Mix as in order given. Bake 45 minutes. Put cornflakes and melted butter on top when almost done baking.
Mix onions and cheese. Cut up boiled chicken. Dip tortillas into enchilada sauce (prepared according to package directions). Fill with chicken, cheese, onions, tomatoes and olives. Roll up and put in greased 9 x 13-inch pan. Pour the remaining sauce over top and sprinkle with grated Jack cheese. Cover with foil and bake 40 to 45 minutes at 350°.
Cook broccoli as package directs, only until thawed. Put in blender until finely chopped. Saute onion in butter until tender. Stir in flour until smooth. Add milk in gradual amounts, stirring constantly until thick and smooth. Add seasonings and bouillon. Add broccoli; simmer. Makes 8 cups.
Mix all ingredients together in a 2-quart casserole. Bake at 350° for 30 to 35 minutes. Sprinkle with grated cheese; bake 10 to 15 minutes longer.
Mix hamburger, onion and bell pepper. Add eggs and bread crumbs. Mix well. Season with salt and pepper. Place bacon strips on bottom of pan. Mold meat loaf to fit over bacon. Cook at 350° for 1 1/2 hours. When meat loaf is halfway done, top with ketchup and finish cooking. Let meat loaf set 10 minutes before slicing.
Marinate mushrooms in	soy sauce for 1 hour. Chop stems. Mix ground beef, green pepper, bread crumbs, egg yolk, onion, garlic salt and pepper.	Drain caps, stuff and mound high. Brush tops with soy sauce and broil 8 to 10 minutes and freeze. Bring to room temperature and bake at 350° (preheated oven) for 8 to 10 minutes.
Brown hamburger. Add green pepper and onion; cook until tender. Add spices, potatoes, tomatoes and tomato sauce; cook over low heat for 30 minutes. Add drained corn and kidney beans; simmer 15 minutes more.
Cut potatoes in 1 1/2-inch chunks. Place in microwave dish. Drizzle with olive oil. Sprinkle with seasonings through pepper. Cover with wax paper. Microwave on High for 7 to 9 minutes or until tender, stirring once. Sprinkle with Parmesan cheese. Microwave 1 minute longer.
Soften gelatin in cold water. Simmer tomato juice with seasonings, sugar, onion on low heat 15 minutes. Strain juice, add softened gelatin and lemon juice, stirring until gelatin is dissolved. Cool, then pour into individual oiled molds. Chill until firm (about 2 hours). Double amount of this recipe to fill a 9-inch mold.
Mix pretzels and sugar. Press in oblong pan. Bake at 400° for 7 minutes. (Watch carefully.) Cool. Cream the softened cream cheese and mix with sugar and Cool Whip. Pour over cooled pretzel crust, making sure the mixture goes to the edges. Cool. Dissolve jello in boiling water; add fruit. Chill until thick. Pour over cream cheese mixture. Place in refrigerator until ready to serve.
Cut ends off of wings. Mix all ingredients together. Pour over wings. Marinate in refrigerator overnight. Bake at 325° for 1 1/2 hours.
Prepare cake mix as directed on box. Pour into greased and floured 9 x 13 pan. Sprinkle over top of cake dry chocolate pudding mix. Pour over all 1 c. boiling water. Bake cake as directed on cake box.
In a large bowl, make a white sauce with the first 5 ingredients. In a greased 2-quart casserole, place half of the sliced potatoes, half of the onion and half of the white sauce. Repeat the layers. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes longer with American cheese, if desired. Serves 4 to 6.
In a greased 2-quart casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables and gently toss. Cover and bake at 350° for 35 to 40 minutes, or until tender. Top with remaining cheese and bake, uncovered, 10 to 15 minutes more. Serves 6.
Cream shortening and sugar; add eggs and beat well. Add oatmeal and fruits; add sifted dry ingredients and nuts. Mix well and drop by teaspoon onto a greased cookie sheet. Bake in 375° oven.
Oil muffin pans. Fork stir all dry ingredients together. Drain apricots and blend on low speed. Add oil and egg; blend well. Stir blender mixture into dry ingredients mixing to moisten. Stir in chopped apricots. Fill muffin tins 2/3 full. Bake at 425° for 15 minutes. Makes 12 muffins and they freeze well.
Heat oven to 375°. Beat margarine, sugars, eggs, vanilla and pudding until light and fluffy. Mix in flour and baking soda. Stir in chips. Drop by teaspoon onto ungreased cookie sheet. Bake 10 minutes or until golden brown.
Beat together mashed banana, oil, eggs and water until creamy. Add flour, baking soda, baking powder and spices. Beat well. Stir in chopped walnuts. Spoon batter into an oiled and floured 9 x 5-inch loaf pan. Spread batter evenly in pan. Bake at 325° for 45 minutes or until a knife inserted comes out clean. Cool completely before slicing. Serves 6. Approximately 1 bread and 1 fruit exchanges.
Cook peas, water, bay leaf and salt for 3 to 4 hours. Saute in olive oil, onions, garlic, celery, potato and carrots and add to mix. Fifteen minutes before serving, add wine, mustard, thyme and sesame oil. Just before serving, add parsley and vinegar.
Preheat oven to 350°. Combine graham cracker crumbs, cocoa, 2 tablespoons sugar and butter (or margarine), mixing well. Spread evenly over bottom and sides of 9-inch spring-form pan (or two 9-inch pie pans). Bake crust for 10 minutes. Let cool. Reduce oven temperature to 300°.
Combine peanuts, sugar and water in a heavy 12-inch skillet. Place over medium heat and bring mixture to a boil. Cook, stirring occasionally, until mixture has caramelized and nuts are coated (skillet should appear dry when stirring through mixture), about 12 to 15 minutes. Immediately spread coated nuts on a large buttered baking sheet. Bake in a 300° oven for 30 minutes, stirring every 10 minutes. Cool on rack. Store cooled peanuts in an airtight container.
Preheat oven to 350°. Cook and drain broccoli. Combine parsley, onion, mustard, margarine and lemon juice. Add cheese, ham and broccoli; set aside. Separate crescent rolls. On greased cookie sheet, arrange with points out in a circle with bases overlapping. Spoon mixture onto bases. Fold points over and tuck under bases. Sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes. Can be made ahead, covered and refrigerated up to 3 hours. Bake 30 to 35 minutes.
In a large saucepan, melt the butter over low heat. Add the flour and mix well. Then add the liquids. Increase the heat to medium and allow to cook for a few minutes, stirring often to prevent sticking until it begins to thicken. Add the broccoli, onion and garlic powder. Allow to cook for an additional 15 minutes. Add the cheese and cook for another 5 minutes. You can garnish with additional grated cheese or croutons if you desire.
Combine dry ingredients and beat eggs, milk, oil and vanilla. Add to dry ingredients, beating for 2 minutes. Then add water. Batter will be thin. Bake in greased and floured 9 x 13-inch pan or 2 (9-inch) pans or in 30 cupcakes. Bake at 350° for 30 to 35 minutes (less for cupcakes). Cool and frost.
Combine all ingredients. Bake in waffle iron. Serve with ice cream and hot fudge or caramel.
In bowl, beat cream cheese until smooth. Stir in pineapple, pecans, green pepper, onion and salt. Shape into ball and roll in nuts. Wrap and refrigerate until chilled (overnight).
Dissolve gelatin, salt, cinnamon and clove in boiling water. Add cranberry sauce. Chill until thickened. Fold in oranges, apples and walnuts. Pour into a 6-cup mold. Chill until firm (about 4 hours).
Put cucumbers and onions in colander; drain 1 hour. Bring sugar, vinegar, salt and celery seed to boiling point and add drained cucumbers and onions; simmer about 20 minutes. Fill sterilized pint jars; seal. Yields about 6 pints.
Cover a cardboard tray with aluminum foil. Put frosting in bowl with confectioners sugar and mix thoroughly. Frost the outside of a milk carton. Cover with graham cracker "bricks." Use frosting to attach candies and cereals for decorating. Use cake decorator to pipe on icicles and designs. Attach to board with frosting. Continue decorating until you have your own gingerbread town. Experiment with different shaped boxes and cans to build condos, castles and churches. (Ice cream cones make great trees when covered with green frosting.) Use your imagination and create a great, edible holiday centerpiece!
Mix all ingredients, put in pie shell. Put in refrigerator for 2 hours, then serve. Makes 2 large pies.
Mix in order all ingredients and roll out. Cut with doughnut cutter. Drop into hot grease. (Original recipe was used in black frying pan; can also use Fry Daddy.)
Mix dry ingredients in large cup. Add boiling water and stir well. Serve. Makes 1 serving. One serving equals 20 calories or 1/2 fat exchange.
Stir together over low heat the oleo, cheese and half and half until just combined. Pour over frozen hash browns in a 9 x 13-inch baking dish. Bake at 350° for 60 minutes.
Mix all ingredients in a medium size serving bowl. Cover and chill until serving time. Makes 4 servings. Can be made 3 days ahead.
Mix cream cheese, powdered sugar and 1 c. Cool Whip until smooth. Spread over crust. Mix chocolate pudding with 1 1/2 c. cold milk until thick. Spread over cream cheese mixture. Prepare the vanilla pudding with 1 1/2 c. milk. Spread over chocolate pudding. Top with Cool Whip. Refrigerate. Cut into squares to serve.
Bring sugar and Karo to a boil. Remove from heat and add peanut butter, stirring, until melted. Add corn flakes and stir until coated. Drop by teaspoons on waxed paper.
Sift together flour, sugar and salt. Bring to boil in saucepan the margarine, water and cocoa. Remove boiling water from heat and pour into flour mixture. Mix well. Add eggs, soda, buttermilk and vanilla. Pour into greased and floured 12 x 17 x 1 1/2-inch jelly roll pan (batter will be thin) and bake in 350° oven for 20 to 30 minutes.
Cream butter or butter substitute. Add sugar and yolks of eggs. Beat thoroughly. Stir in unbeaten whites of eggs and beat mixture. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Sprinkle on caraway seed, beat well, and add flavorings. Pour into well-oiled loaf pan. Bake in moderate oven (375°) for 1 hour.
Crack the egg into a bowl; beat well. Add 1/4 cup of tomato soup and stir well. Measure the uncooked rice, parsley flakes, dried onion, salt and pepper. Add to egg-soup mixture. Stir until well mixed. Add ground beef. Mix well. Shape meat mixture into 1-inch meatballs. Put into a skillet and brown. Put water into a small mixing bowl and add the rest of the soup. Measure Worcestershire sauce; add to the mixing bowl. Stir well. Pour soup mixture over the meatballs. When mixture starts to boil, turn burner to low heat. Cover skillet with a lid. Cook for 40 minutes. Makes 4 to 5 servings.
Combine in blender. Refrigerate several hours. Use as dip with bite-sized pieces of fresh fruit.
Cook the peeled, cubed rutabaga until soft in slightly salted water. Put through blender or processor. Let breadcrumbs swell in cream; add to rutabaga. Beat eggs and add to mixture. Add syrup and nutmeg. Add a bit of cooking broth, if too thick.
In a saucepan, combine sugar, cornstarch, salt and nutmeg. Stir in water, lemon juice and pureed peaches. Cook over medium heat, stirring constantly about 5 minutes or until mixture is thickened. Pour all but 1/2 cup of glaze into the pie shell. Top with sliced peaches and brush with reserved glaze. Chill for at least 3 hours.
Boil 20 minutes for quarts and 10 minutes for pints until capped.
Mix ingredients together. Bake at 400° for 25 minutes. Serve with whipped cream or ice cream.
Boil squash until done, then mash. Fry bacon until crisp and break in small pieces. Saute onions in bacon drippings. Add all ingredients together and bake at 350° for 30 minutes.
Cook squash in water for 20 minutes, or until tender. Drain, mash and drain again. Combine squash and the next 5 ingredients. Drop by scant tablespoons into hot oil; fry for 5 minutes. Yields about 2 1/2 dozen. These are great with fresh garden vegetables.
In a bowl thoroughly mix meat and seasonings together. Put in pan. Bake at 350° for 1 hour.
Heat oven to 350°. Arrange potatoes in layers in 1 1/2-quart baking dish. Sprinkle each layer with onion, salt and pepper. Dot with butter. Add hot milk. Bake, uncovered, about 1 1/4 hours. Yields 4 servings.
Mix all together and top with crumbs and margarine. Bake 30 minutes at 350°.
Press 4 triangles of crescent rolls on bottom of glass pie plate, pressing seams together. Spread 1/2 of apricot preserves on top.
Mix Jell-O and water. Add apricot	juice.	Let set slightly, then beat in baby apricots and sour cream. Blend in by hand the sliced apricots minus the juice.
Mix together cream cheese and sugar until fluffy. Add drained pineapple. Mix well. Add Cool Whip and mix well. Put in crust and chill.
Mix together the first 4 ingredients. Combine mayonnaise, mustard and lemon juice; add to corn mixture. Season with salt and pepper to taste. Refrigerate overnight.
Cut steak in 1-inch strips. Brown with shortening in skillet. Add onions and salt. Saute until onions are tender. Stir in broth and soy sauce. Cover, reduce heat and simmer 10 minutes or until meat is tender. Add bell pepper. Cover and simmer 5 minutes. Combine water and cornstarch. Mix well. Stir cornstarch mixture into steak mixture. Cook, stirring constantly, until mixture thickens. Add tomatoes; stir constantly until tomatoes are hot. Serve over rice.
Simmer meat with onion and garlic. In a large pot, combine all of the vegetables, seasoning and meat mixture. Add enough water to cover the vegetables. Bring to a boil and simmer until the potatoes are done.
Combine all but crabmeat in large soup pot. Stir well. Add crabmeat and simmer until blended, stirring occasionally. Do not boil!!!
Cut up all vegetables. Mix the sugar, vinegar, salt and celery seed together and pour over vegetables. Cover and refrigerate for 24 hours. Then pack in freezer cartons and freeze. Serve when needed.
Mix all ingredients. Bake at 375° or 400° for 15 to 20 minutes. Can refrigerate	dough up to 6 weeks in a sealed container.	Serves 4 to 5 dozen.
Melt butter in small saucepan. Blend in remaining ingredients and simmer 2 to 3 minutes. Cool. This makes 1 1/2 cups sauce. Pour sauce over chicken halves in shallow pan. Allow to marinate a few hours before cooking. Place chicken halves cavity down on grill. Cook slowly 40 to 45 minutes, basting frequently with sauce. Turn and cook meat side down for 10 more minutes.
Melt and cool chocolate. Mix margarine, sugar, vanilla and egg. Stir in flour and salt. Divide dough into 3 equal parts. Mix pistachio nuts and food color into 1 part. Mix chocolate into 1 part. Mix cherries into remaining part. Line bottom and ends of 9 x 5 x 3-inch loaf pan with aluminum foil allowing ends to extend 5-inches over each end of pan. Press nut dough evenly in bottom of pan. Press chocolate dough on nut dough. Press cherry dough on chocolate dough. Cover dough with extended ends of foil. Refrigerate at least 2 hours. Heat oven to 375°. Remove foil and dough from pan. Remove foil. Cut dough crosswise into 1/4-inch slices and cut slices in half. Place 1-inch apart on cookie sheet. Bake 10 minutes or until set. Remove immediately.
Mix together peanut butter, shortening and margarine or butter. Mix remaining ingredients together with other ingredients and chill the dough slightly. Roll into sugar and then into 1-inch balls. Place 2 inches apart on ungreased cookie sheet and bake at 350° for 10 to 12 minutes. Take out of oven and place 1 Hershey's Kiss on each cookie. Let them cool, then enjoy.
In a 12-inch skillet over medium heat in 1/4 cup of hot oil, cook eggplant, a few slices at a time, until tender.
Beat until smooth; dip and fry. May be used for onion rings, shrimp, fish fillets, etc.
Cream butter and sugar; add water and vanilla. Mix well. Add flour and pecans. Chill 3 or 4 hours.
Preheat oven to 350°. Mix all ingredients together. Spread in a 13 x 9 x 2-inch pan. Bake until golden brown, about 25 minutes. Cut into 1 x 2-inch pieces. Makes about 4 dozen servings.
Chill fruit before preparing. Cut fruit into chunks. Mix well with instant pudding. Stir well and chill before serving.
Cream oleo until fluffy. Slowly mix in flour. Stir in cheese and cereal. Shape into balls. Put on ungreased cookie sheet. Bake at 350° for 15 minutes or until lightly browned. Serve warm or cold.
Wash oranges; do not peel. Cut oranges into quarters, removing seeds and any tough membranes. Set aside. Grind frozen cranberries in food processor 1/2 cup at a time to be sure all cranberries are ground. Add prepared orange quarters one at a time until thoroughly ground. Put cranberry-orange mixture into large bowl. Stir in 1 1/2 cups sugar thoroughly. Add coconut and walnuts, mixing together thoroughly. Serve in glass/crystal bowl for eye appeal.
Mix softened cream cheese and dry salad mixture together. Spread over rye bread. Top with slice of cucumber. Refrigerate until ready to serve.
Mix first three ingredients together. Beat egg until lemon color, pour into mixture and add beer. More flour may be used if thicker texture is wanted. Mix together until well blended.
Mix pineapple, condensed milk, lemon juice and vanilla. Line an 8 x 8-inch dish with vanilla wafers. Pour mixture over wafers. Continue layers until all mixture is used. Refrigerate for several hours or overnight.
Prepare Thyme Apple Sauce; keep warm. Set oven control to broil. Place fish steaks on rack sprayed with nonstick cooking spray in broiler pan; brush with 1 tablespoon lemon juice. Broil about 4 inches from heat 3 minutes. Turn; brush with remaining lemon juice. Broil until fish flakes easily with fork, 3 to 5 minutes longer. Serve with Thyme Apple Sauce. Makes 4 servings.
Cook spaghetti and onion in chicken broth. Add other ingredients. Mix well. Put Velveeta cheese on top and cover. Melt in oven at about 350° until cheese melts.