HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat chicken with flour. Heat margarine in 12-inch skillet over medium-high heat. Cook chicken and garlic in margarine 4 to 6 minutes, turning once, until chicken is brown. Add apple juice and sprinkle with pepper. Heat until hot. Sprinkle with mushrooms.
In small bowl, mix mayonnaise, vinegar, and sugar; set aside. Combine broccoli, raisins, pecans, cheese, and a small amount of purple onion; add mayo mixture and mix well. Serve and enjoy!
To measure flour, stir, then lightly spoon into cup. Measure flour, sugar, salt and soda into large mixer bowl; stir to blend thoroughly. Add butter, yogurt, eggs and vanilla to dry ingredients. Beat at slow speed of mixer until all ingredients are moistened. Beat at medium speed of mixer for 4 minutes, scraping down sides of bowl frequently. Remove beaters and stir in lemon peel. Turn into well-greased 12-cup Bundt pan. Bake in oven at 300° for 60 to 65 minutes. Dust with confectioners sugar, if desired.
Bring sugar and syrup to a rolling boil. Take off heat. Add peanut butter; blend well. Stir in corn flakes. Drop by teaspoon on wax paper.
Combine first 3 ingredients and pat into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Wash and peel apples; cut into bite size chunks. Put water and apples in saucepan; cover and cook on medium heat for 10 minutes. Stir in cinnamon and sugar; cook for 10 minutes, stirring occasionally.
Mix all ingredients in a bowl. Roll out; cut and put on ungreased cookie sheet. Bake at 500° for 10 to 12 minutes.
Preheat oven to 425°. Remove loose papery outside skin from garlic head without separating the cloves. Slice off the top 1/2-inch. Wrap in small square of foil and roast 40 minutes until garlic is very soft. Unwrap and cool slightly. Separate cloves and peel.
Steam veggies until tender. In a greased casserole, layer rice and veggies. Top with cheese. Broil until cheese melts.
Brown ground meat and drain. Add other ingredients, except water and cheese to the meat. Cook until thickened. Dip tortillas in hot water. Put spoonful of chili meat in tortilla and roll up. Put in baking dish. Put the balance of chili over tortillas. Cover with grated cheese. Put in oven until cheese melts.
Blend all ingredients very thoroughly; use blender or the high speed of a Mixmaster. Take the smooth, light mixture and scoop immediately into a preformed graham cracker crust (spread it out evenly with a spatula). It sets up rapidly. Make 2 pies at once and freeze one for later.
Combine sugar, corn syrup and water. Cook to soft ball stage. Add peanuts. Cook until mixture darkens. Remove from heat. Add salt, baking soda and vinegar. Stir quickly and pour on buttered large cookie sheet. Cool and break into pieces.
In bowl cook unpeeled potatoes, margarine and 2 tablespoons water, covered, on High for 10 to 12 minutes, until tender. Stir twice during cooking. With masher, mash lightly. Stir in broccoli, pepper and salt. Top with cheese. Melt 1 1/2 to 2 minutes. Makes 4 servings. Each serving about 185 calories, 8 g fat, 7 mg cholesterol and 270 mg sodium.
Cook manicotti shells according to package directions, omitting salt. Drain and set aside. Combine the next 8 ingredients. Cover and cook sauce over low heat for 1 hour. Cook spinach according to package directions, omitting salt. Drain; place on paper towels and squeeze until barely moist. Combine spinach, cottage cheese, Parmesan cheese and nutmeg. Stuff manicotti shells with spinach mixture; arrange in a 13 x 9 x 2-inch baking dish sprayed with cooking spray. Pour tomato sauce over manicotti. Bake at 350° for 45 minutes. Garnish with parsley.
Mix sugars, eggs, salt, oleo, oil and vanilla; add flour, soda and cream of tartar. Drop with teaspoon onto slightly greased cookie sheet. Bake at 330° for 15 minutes.
Pour in pie crust. Bake at 375° for 40 to 45 minutes.
Using microwave directions, make potatoes. Heat up green beans in microwave 12 minutes. Add seasoning. Add butter and heat up. Put prefried pattie or two in microwave for 2 minutes (one minute on each side).
Put ingredients in blender and blend on high for 30 seconds. Scrape sides of blender, then blend for 30 seconds more until smooth. Pour into a lightly greased pie plate. Bake at 350° for 30 to 35 minutes or until knife inserted comes out clean.
Divide chicken or ham, green pepper, onion and cheese. Place in pie shells. Top each with 1 tablespoon flour and 2 tablespoons butter. Combine remaining ingredients and pour half into each shell. Bake 45 minutes at 375°.
In medium bowl, evenly sprinkle unflavored gelatin over 1/2 cup water; let stand 1 minute to soften gelatin slightly. Stir in raspberry flavored gelatin and 2 cups boiling water, stirring until gelatin completely dissolves. Add pineapple, pecans and frozen raspberries (with syrup), stirring and using spoon to break up fruit. Refrigerate until gelatin mixture mounds slightly when dropped from a spoon (gelatin may not need to be refrigerated if raspberries are frozen solid). Spoon 1/2 of gelatin mixture into 8-cup mold. Gently spread sour cream over gelatin 1/2-inch from side of mold. Spoon remaining gelatin mixture over sour cream. Cover mold; refrigerate until set, at least 3 hours. To serve, unmold gelatin onto chilled platter. Garnish with holly leaves. Makes 12 servings.
Combine cream cheese and potatoes; mix until well blended. Add remaining ingredients. Place in a 1-quart casserole dish. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Mix pineapple	and jello. Add in cottage cheese. Mix gently, then add oranges and Cool Whip. Chill for 1 hour.
Place one piece of chicken, boned side up, between 2 layers of clear plastic wrap. Working from the center to the edges, pound lightly with meat mallet to about 1/4-inch thick. Repeat with rest of chicken.
Mix together the potatoes and onion. Form into flat patties. Lightly grease a nonstick skillet with the margarine. Fry the patties on one side and then the other until browned. Add a dash of salt and pepper to taste.
Cut orange slices in half; place in water and simmer until rind is tender. Drain well. Drain canned fruit; reserve all pineapple juice, half of apricot and peach juice. Combine juices, sugar, vinegar, cinnamon, cloves and jello. Simmer 30 minutes. Pour over mixed fruit. Refrigerate 24 hours.
Bring water to a boil. Add rice, cover and simmer until water is absorbed, 30 to 40 minutes. Heat oil in large skillet over medium heat. Add cumin and mustard seed and cook, stirring, until mustard seed begins to pop. Add scallions and cook until softened, approximately 1 minute. Add cooked rice, peas, cashews, soy sauce, turmeric and cayenne. Cook 3 minutes. Serve wrapped in tortillas.
Mix all ingredients together. Serve on bed of lettuce leaves. Sprinkle with paprika.
Preheat oven to 300°. Combine margarine, crumbs and sugar. Pat firmly on bottom of buttered 9-inch spring-form pan. In a small or large bowl, beat cheese until fluffy. Beat in condensed milk, eggs and salt until smooth. Stir in lemon juice. Pour into greased pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Chill. Spread sour cream on cheese cake.
Brown hamburger meat and drain. Add seasoning and 3/4 cup water. Simmer for 15 minutes. Crush chips up with hands. Layer as follows: chips, meat, cheese, lettuce, tomatoes, taco sauce and top with sour cream. Serve in a flat bowl.
Mix apples and sugar and let set for 20 minutes. Mix together with flour, nutmeg and vanilla. Add this mixture to apples, then beat together by hand eggs, vanilla, oil and walnuts. Add this mixture to apples and pour into 9 x 13-inch pan and bake 50 minutes at 350°. Pour topping over cake as soon as it boils.
Soak chillies in cold water and remove seeds. Grate cheese. In 9 x 13-inch baking dish, place a layer of chillies across the bottom. Sprinkle grated cheese over the chilli layer. Beat eggs, flour, salt and milk; pour over cheese. Layer the rest of the chillies over the top. Bake at 375° for 30 minutes. Remove from oven and zigzag with tomato sauce over the top. Bake 5 minutes longer.
Cream shortening, sugar and egg yolks. Then add coconut extract, milk, almond, flour, coconut and baking powder. Beat egg whites until stiff and fold into batter. Bake in tube pan. Bake at 300° for 2 hours.
Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick (like cooked cereal). Cool to lukewarm. Add yeast, which has been dissolved in lukewarm water, then eggs. Beat thoroughly. Add flour to form soft dough. Knead well on lightly floured surface. Place in bowl; cover and let rise. Punch down. Roll out to 1-inch thickness. Cut with 2 1/2-inch biscuit cutter.
Boil broccoli until very tender. Cool; pure in food processor. Saut onion in butter along with flour, garlic, basil, salt and pepper until onion is transparent, but not browned. Add broccoli, evaporated milk and milk. Heat to boiling point. Serve hot with French bread and grated Cheddar cheese.
Put broccoli on bottom, then chicken, potatoes, carrots, soup, mayo and lemon juice. Bake at 370° for 45 minutes.
In large bowl, combine condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Whip 1 pint of whipping cream and fold in. In a 9 x 13 dish, layer wafers and bananas. Pour 1/2 of mix over these. Make another layer of bananas and wafers. Pour rest of mix over them. May top with Cool Whip if desired.
Mix eggs, corn syrup, salt, vanilla and butter. Spread pecans on bottom of pie crust. Pour in filling. Bake at 350° for 50 to 60 minutes or until firm in center.
Place ingredients in a bowl or a plastic bag that seals tightly. Allow chicken to remain in the dressing for 2 hours or overnight, refrigerated. Discard dressing. Grill 5 to 10 minutes on each side.
Combine first 3 ingredients in a saucepan; boil for 5 minutes, stirring constantly. Pour into a bowl, containing the remaining ingredients. Stir until melted and shiny. Pour into a 6 x 9-inch pan. Let cool to room temperature and cut into squares before refrigerating.
Cream sugar and butter to a cream. Add egg yolks and beat well. Add milk, nutmeg, salt, baking powder, soda and flour. Add egg whites. Bake at 375° for 45 minutes.
Combine sugar and oil. Add diced apples. Add eggs, then add rest of ingredients. Bake at 350° for about 1 hour. Bakes nicely in Bundt pan or 2 loaf pans (probably won't take 1 hour in two pans). Drizzle confectioners sugar icing over warm cake (about 1 cup sugar and 3 teaspoons milk).
Brown meat and onion; drain. Add next 5 ingredients and mix well. Put half of crushed corn chips in greased 13 x 9-inch casserole dish. Top with meat mixture. Add olives and other half of corn chips.
Mix soup mix, sour cream and thawed spinach together thoroughly. Take pumpernickel bread and cut out center to make bread look like a large bowl.
Bake at 350° for 50 minutes or until done. Test by toothpick. Use a Bundt pan.
Combine dry ingredients. Add milk, egg, oil and vanilla, blending only until smooth. Layer an 8 1/2 x 12-inch baking pan with cut up apples. Sprinkle a little sugar, flour and cinnamon over them. Add the cake mixture. Combine brown sugar and hot water, pour over butter. Bake at 350° for 35 to 45 minutes. Serve warm with whipped cream or ice cream. Makes 6 to 8 servings.
Mix with a wooden spoon. Mix dry ingredients. Add eggs and oil and then add blueberries. Pour into 2 greased loaf pans. Bake at 325° for 1 1/2 hours.
Place dough around 1 or 2 wafers (mint wafers from Fannie May). Press pecan on top. Bake at 375° for 8 to 10 minutes.
Cook all together. Bring to boil and boil for 3-5 minutes (hard stage). Place graham crackers in bottom of cookie sheet, single layer. Pour mixture over crackers. Bake at 350 degrees for 5-10 minutes until bubbly. Break into pieces.
Heat oven to 350° (325° for glass). Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread in greased 13 x 9-inch baking pan. Do not overbake. Cool in pan, cut into squares. Makes 24.
Cook macaroni according to package directions. Heat milk and soup. Cook in microwave until hot. Drain macaroni and add to soup mixture and serve.
Mix together ground beef, crumbs, salt or beef granules, pepper and eggs. Add chopped onion and 1/2 of the tomato soup. Form into a loaf and pour topping over all.
Heat together pineapple, sugar and Jell-O. Cool until thick. Fold in whipping cream, then bananas. Serve chilled.
Combine cornstarch, sugar, salt and milk and mix well. Pour small amount over egg yolks; mix well and add to milk mixture. Cook in double boiler until thickened. Add butter and vanilla and pour in pie shell. Top with meringue and sprinkle meringue with the 1/4 of peanut butter and sugar mixture. Bake at 350° until brown.
Trim spinach and wash well. Tear leaves into bite-size pieces and set aside. In a large saucepan, combine water, lentils (picked over and rinsed), carrot, 1/4 finely chopped onion, garlic cloves and bay leaf; bring to a boil. Reduce heat; partially cover and simmer until lentils are tender, 15 to 20 minutes. Drain and discard bay leaf. Return lentils and vegetables to the saucepan. Add the reserved spinach, olive oil, salt and pepper. Cook over medium-low heat until the spinach wilts and the lentils are heated through, about 2 minutes.
Parboil beans in an 8-quart kettle with baking soda for 3 to 5 minutes, then rinse beans thoroughly. Cover beans with fresh water and continue cooking for 30 minutes, or until skins split. Drain well and rinse with cold water. Put beans back in 8-quart kettle and add salt, spices, bacon and chicken broth. Simmer until beans are soft. Add molasses, brown sugar and maple syrup. Remove from stove and place beans in a 3-quart greased baking dish or bean pot. Cover and bake in a preheated 325° oven for 1 to 2 hours until beans have a nice brown color. Stir occasionally and add water or broth if needed, so beans don't dry out. Makes 12 servings.
Mix all together and pour into 9 x 13 cake pan. Bake 25 minutes or until done in 350° oven.
Melt butter in large loaf pan in oven. Sift flour, sugar and baking powder. Add milk; pour over melted butter. Top with peaches. Sprinkle peaches with sugar and cinnamon mixture. Bake at 375° for 45 minutes.
Stir and cook vegetables in margarine over high heat until tender, about 15 minutes. Top with cheese before serving. Great cooked in skillet on top of stove, a time saver. (I omit the cheese.)
Combine all ingredients in a large bowl. Chill well. Yield: 8 servings.
Mix together and cover with crushed Ritz cracker crumbs. Bake at 300° until casserole bubbles up.
Soften gelatin in small amount of V-8 juice. Heat remainder of V-8 with herbs and other ingredients. When sufficiently cool, mix in with gelatin and pour into a mold. Serve with curried mayonnaise with olives to garnish.
Combine all cereal, nuts and pretzels in large baking pan. Melt margarine and bacon drippings. Add all the spices and sauces. Pour over cereal mixture and bake for 1 hour in a 250° oven. Stir every 15 minutes.
In a 2 or 3-quart dish, saute butter, mushrooms, green peppers and onion. Stir in remaining ingredients, except bread crumbs and paprika. Sprinkle with buttered bread crumbs and paprika.
Mix flour, oleo and cream cheese; refrigerate 1 hour. In another bowl, mix 1 3/4 cups sugar, eggs, vanilla, salt and butter. Press into mini muffin pan from 1st mixture, about 1-inch dough to each cookie. Put 1 tablespoon of brown sugar mixture per cookie. Top each with crushed pecans. Bake 25 to 30 minutes at 325°. Makes 48 cookies.
Unroll breadsticks; do not separate. Cut dough crosswise into 5 equal parts. Separate into individual pieces. In plastic bag, combine Parmesan cheese and seasoning. Add dough pieces and shake to coat. Place on cookie sheet and bake 8 to 14 minutes until golden brown. Dip in spaghetti or pizza sauce.
Clean and cut up chicken. Mix Bisquick, bread crumbs, chicken seasoning, salt and pepper in Ziploc bag. Moisten and place chicken in bag and shake. Heat oil and place chicken in oil. Fry until brown. Drain off grease. Mix together barbeque sauce, honey, melted margarine, hot sauce. Season to desired taste with salt, pepper and crushed peppers. Pour a little in a small bowl with a sealed lid, place chicken in bowl, close lid and shake. Remove and put into serving dish.
Put 1 cup sugar in pan over low heat until sugar melts. Add hot milk, remaining sugar and corn syrup. Cook until mixture reaches 238° (soft ball stage). Remove from heat and add butter, vanilla and nuts. Beat until mixture is thick, but still shiny. Drop by spoonful onto wax paper.
Combine all the ingredients in a small pot for 45 minutes or until mixture thickens. Pour into hot, sterilized jar and seal.
Sift together first 4 ingredients. Beat oil, eggs and sugar well; add vanilla. Beat in flour mixture, apples, nuts and raisins. Pour into greased tube pan. Bake at 350° for 1 hour.
Combine all ingredients, except frankfurters in crock-pot. Slice frankfurters into 1/2-inch pieces and stir into sauce mixture. Cover and cook 1 hour. Remove lid and heat an additional 2 to 3 hours.
Sift dry ingredients together; cut into shortening (as for pie crust). Drain currants and mix with batter; set aside. Beat eggs light; add vanilla and milk. Add flour to mixture and chill.
Mix dry ingredients together. Add apricots. Add nuts. Mix to coat apricots. Add milk and eggs; blend well (do not have to beat). Pour into greased loaf pan. Bake for 1 hour, or until brown, at 350°.
Bake at 375° until lightly browned. Serve them for breakfast with a bowl of hash.
Sift flour, salt, baking soda, baking powder and cinnamon onto waxed paper. Beat eggs lightly in large bowl, stir in oil, sugar, zucchini, lemon rind and vanilla. Add flour mixture, blending thoroughly. Spoon batter into 2 well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake in oven at 350° for 50 minutes or until center springs back when lightly touched. Cool for 10 minutes in pan or wire rack. Remove from pans and cool thoroughly.
Line a cookie sheet with aluminum wrap. Put a layer of saltine crackers on top of this. Bring to a rolling boil, brown sugar and margarine; boil for 3 minutes. Pour mixture over crackers; bake at 350° for 7 minutes. Pour a large bag of milk chocolate chips on top of this, spread until melted. Top with nuts and refrigerate. Break when cold and tear off aluminum wrap.
Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once until brown. Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone.
Mix ingredients; pour into unbaked pie shell. Bake at 300° for 30 minutes, or until top is golden brown.
Mix ingredients, except crackers, well. Pour into casserole dish. Sprinkle crushed crackers over top. Bake at 350° until firm in the center.
In large skillet cook bacon, beef and onion until meat is brown and onion is tender, drain. Transfer to a greased 2 1/2-quart baking dish and add beans, mix well. In small bowl combine the remaining ingredients. Stir into beef and bean mixture. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer.
Mix sour cream and seasonings. Coat chicken breasts with mixture and place in buttered glass baking dish. Marinate, covered, in refrigerator overnight or at least 8 hours. Sprinkle thoroughly with crushed stuffing mix. Drizzle with melted margarine. Bake, covered, 45 minutes at 350°. Bake, uncovered, 15 more minutes or until meat is tender.
Grate vegetables. Combine with softened cream cheese, seasoning and mayonnaise. Add more mayonnaise if necessary to make of spreading consistency. Refrigerate overnight. Spread on bite size pieces of bread or make small sandwiches.
Cream together shortening, granulated sugar and brown sugar. Mix in peanut butter. Add 2 well beaten eggs and vanilla. Sift together flour, salt and soda and add to shortening mix. Mix and stir well. Roll dough into small balls. Place on greased cookie sheet. Crisscross with a fork. Bake in oven at 375° for 10 to 12 minutes or until brown. Makes 48 cookies.
Wash and break green beans. Place in a large saucepan. Remove casing from Italian sausage; break up and place in green beans. Shake Bloody Mary mix and pour over green beans to almost cover beans. Cook to desired tenderness. Serve with Bloody Mary mixture in individual sauce dishes or drain as desired.
Combine eggs, sugar and salt. Slowly add milk and vanilla. Pour into custard cups; sprinkle with nutmeg. Bake in pan of hot water in 325° oven until mixture doesn't adhere to knife, about 30 to 40 minutes. Serve warm or chill and serve cold. Serves 6.
Mix together flour, butter and nuts. Press mixture into bottom of large glass Pyrex dish. Bake at 375° for 20 minutes.
Beat margarine, 1/3 cup sugar and vanilla until smooth. Add flour. Stir in chips and nuts. Shape into 1-inch balls. Flatten cookie with glass dipped in 1 tablespoon sugar. Bake at 350° for 12 to 15 minutes. While slightly warm, sift powdered sugar on top. Do not add salt to dough.....chips provide the salt.
Slice tomatoes into thick crosswise slices. Combine all dry ingredients. Coat tomatoes with dry mixture and drop into hot fat until golden brown. Serves 4 to 6.
Break egg in bowl. Add other ingredients and cook until thick. Pour over cooked carrots. (Adjust ingredients to fit amount of carrots and also to taste.)
Preheat oven to 350°. Slice cookie dough as directed on package. Arrange cookie slices in bottom of a 15 x 10-inch baking dish. Using floured fingers, press dough into pan to make a complete crust. Bake for 12 to 15 minutes until golden.
Cook meat with onion soup. Put in crock-pot with mushroom soup and mushrooms all day. One hour before serving, add sour cream. Serve over noodles or rice.
Beat eggs until light, add sugar and flour. Mix well, stir in milk, vanilla and butter. Stir in coconut lightly. Pour in 2 well buttered 9-inch pie pans. Bake at 350° for 35 minutes. Forms its own crust.
Measure first 1/2 cup flour into a bowl. Cut in 1/2 cup butter. Sprinkle with 2 tablespoons water. Mix with a fork. Form into a ball. Divide in half. Pat dough into 2 long strips (12 x 3-inches). Place on ungreased cookie sheets, 3-inches apart.
Mix together all ingredients. Pour into Bundt cake pan, greased and floured lightly. Bake at 350° for 50 minutes.
Mix flour, sugar, pecans and butter. Crumble the butter into the flour; mix and spread in a 9 x 13-inch pan. Bake 15 minutes at 350°. Do not brown; let cool.
Combine all ingredients except pecans. Spoon into greased 8 x 12-inch baking dish. Top with pecans. Bake at 350° for 20 minutes. Cool 10 minutes before serving with crackers.
Brown hamburger with peppers and onions. Drain fat. Add salt, pepper, Tabasco and Worcestershire sauce. Return to heat and add tomatoes and diced cheese. Heat over medium heat until cheese is melted and ingredients are mixed. Simmer for an hour or so. Keep hot in a crock-pot on low.
Thoroughly cream butter, sugar and vanilla. Stir in water. Add flour and mix well. Stir in nuts. Shape into 1-inch balls. Bake 1 inch apart on ungreased cookie sheet at 300° about 20 minutes, or firm to touch. Cool thoroughly before removing from pan. Dip cookies in confectioners frosting and roll in tinted coconut. Makes 4 dozen.
Heat oven to 375°. Grease baking sheet. Mix flour, sugar, salt, soda and raisins. Add buttermilk and stir just until combined. Knead on floured surface for 30 seconds. (Dough will remain sticky.) Pat into 8-inch round. Make "x" on top. Bake 40 to 45 minutes at 375°.
Soften cream cheese; mix all other ingredients except pecans. Form into balls or log and roll in the pecans. Salt and pepper to taste. Can use American cheese if you want.
Combine cake mix plus eggs and oil. You add raisins, nuts and coconut. Mix well. Drop by teaspoonfuls on cookie sheet, 2 inches apart. Bake at 350° for 8 to 10 minutes.
Mix yeast, sugar and 1/4 cup warm water. Sift flour and soda. Mix with milk, shortening and yeast mixture. Put in covered container. Store in refrigerator. Use as needed. Will keep for several days. Bake at 400° for 15 to 20 minutes or until lightly browned.