HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute garlic in oil; add vegetables and cook to desired tenderness, adding bouillon. Take out vegetables; add cooked chicken. Mix together and serve.
Sift flour and soda; add remaining ingredients. Stir real good. Pour into oiled cake pan. Bake 25 to 30 minutes at 350°.
Combine first 5 ingredients. Stir in pecans. Pour into pie crust. Bake in 350° oven for 50 to 55 minutes.
Preheat oven to 325°. Grease a 9 x 5-inch loaf pan. Sift together the flour, salt, baking powder and baking soda onto waxed paper. Grate orange rind. Measure and reserve 1 tablespoon. Squeeze juice into 2-cup measure and add boiling water to make 3/4 cup liquid. Stir in reserved orange rind and shortening until shortening is melted. Beat eggs in a large bowl until foamy. Gradually beat in sugar and continue to beat until mixture is thick and light. Stir dry ingredients into egg mixture alternately with orange mixture, blending well. Stir in cranberries and nuts. Spoon into prepared pan. Bake for 1 hour or until center springs back when lightly touched. Cool in pan on rack for 10 minutes. Turn out from pan and cool completely.
Quarter and thinly slice mushrooms and chop onion. In a heavy saucepan, cook mushrooms and onion in butter over moderate heat. Stirring occasionally, until softened and any liquid mushrooms give off is evaporated. Add water and cream and simmer 15 minutes. In a blende, puree half of the mixture (using caution when blending hot liquids) and stir puree, sherry, salt and pepper into the mixture remaining in the pan. Heat soup until hot and stir in chives. Serves 2 as first course.
Mix soup, water, milk and onion together. Pour over raw rice. Put broccoli on top. Melt cheese with oleo. Pour over broccoli. Top with 8 ounces Cheddar and bake at 350° for 45 minutes, uncovered. Use oblong glass baking dish.
Combine sugar, water and salt in a medium size saucepan and bring to a slow simmer. Hold there for about 10 minutes; set aside. Combine egg mixture, cream, brandy and orange rind. Gradually add the sugar syrups to the egg and cream mixture, stirring constantly until it is cooled and thickened. Serve over sponge or pound cake. Makes 2 cups sauce.
Salt and pepper the chicken to taste. Wrap all ingredients in foil. Cook at 400° for 1 hour. Prepare 1 wrapped package per person.
Cut English muffins into 8 pieces, each muffin. Mix 1 stick butter or margarine, Old English	sharp cheese, mayonnaise, seasoned salt, garlic salt and shrimp or crab. Blend all together and spread on muffins pieces.	Freeze for 1/2 hour. Bake at 375° until golden brown, about 15 minutes.	May refrigerate or freeze.
Boil noodles in salted water until done. Drain on paper towel, then stuff with salad and serve with crackers or melba toast.
For each of the following stuffings, use 12 large fresh mushrooms (2-inches in diameter). Wash mushrooms well; remove stems and reserve them; dry. In 1 1/2-quart casserole, place chopped stems and onion; cover. Microwave at High 4 minutes, stirring after 2 minutes. To hot mixture, add cream cheese, mashing and mixing well. Stir in ham and bacon. On a microwave-safe plate, arrange caps in a circle; microwave at High 3 to 4 minutes, rotating plate 1/2 turn after 2 minutes. Divide stuffing evenly among caps and mound slightly.
Cream shortening and sugar; add well beaten eggs, add flour and cinnamon. Stir in apples, raisins and pecans. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. With serrated knife, carefully cut off top of bread and save. Cut down through bread, but leave shell intact (about 1/2-inch thick on sides and bottom crust). Be careful not to cut through the bottom crust. Pick out chunks of bread inside of loaf and tear top into chunks also. They should be thick. Around rim of shell, with knife, make cuts 1 1/2-inches deep and 1 1/2 inches apart.
Mix peach juice with pudding until well blended. Set aside. Add all other ingredients with pudding mixture. Stir well. Refrigerate for 2 to 3 hours.
Mix thoroughly together. Separate into 2 or 3 balls. Roll in paprika or crushed walnuts.
Precool ingredients. Mix in punch bowl. Add champagne last. Add ice. Garnish with orange slices.
Mix yeast and water. Add 2 cups flour and salt. Mix well. Add slightly beaten eggs, honey and melted oleo. Mix well. Add remaining flour, mixing well.
Slice chicken into cublets if they're thick. Beat egg with water. Dip chicken into egg batter, then into bread crumbs. Saute in hot oil in frying pan until golden brown. Mix sauce and drained mushrooms. Pour a layer of sauce into a greased casserole dish; add chicken and remaining sauce. Can be covered and refrigerated at this point, if desired.
Boil chicken; cut in bite size pieces. Save chicken stock. Saute onion, celery and pepper in oil. Blend in cheese and soup. Add mushrooms and olives. Boil noodles in chicken stock and let them soak up the stock. Blend all ingredients and heat to serve.
Pour all the ingredients over the squash. Place herb seasoning stuffing on top; also pour the butter on top of the stuffing. Bake at 350° for 35 minutes.
Beat egg white in small mixer bowl at high speed until stiff. Mix vinegar, sugar, Karo and water in a pot. Bring to a boil. Add food coloring, if desired. While beating egg whites, pour boiling syrup over egg whites very slowly. Add vanilla.
Cut bacon in 1 inch pieces; brown. Remove from pan and drain. Hard boil 1 egg; shell and grate. To bacon fat, add vinegar, water and sugar. Heat to boiling. Beat 1 egg in bowl and stir slowly into hot mixture. Pour hot dressing over fresh spinach. Sprinkle with bacon, grated egg and croutons. Serve at once.
Wash greens. Pat dry. Combine greens, onions and turkey bacon in salad bowl. Toss well. Serve with nonfat Italian dressing. Makes 8 servings.
Use standard method of mixing. Bake in layers or I use one 9 x 9-inch pan. Bake at 350° for about 30 minutes. Good plain, iced or with whipped cream.
Bake pie shell for 5 minutes on preheated cookie sheet. Combine sugar, eggs and butter. Beat well. Add flour, buttermilk, vanilla and coconut. Pour into pie shell. Bake on preheated cookie sheet (to prevent "soggy" crust) at 350° for 40 minutes or until set.
Mix all of the ingredients and bring to boil. Cook 3 to 5 minutes. Pack in clean, hot jars and seal.
Mix well. Pour into unbaked pie shell. Bake at 300° for 45 to 50 minutes.
In saucepan, combine all ingredients and cook, uncovered, on low heat for 15 minutes. Cool, then chill. Spoon into dishes and serve with light cream, if desired. Makes 4 servings.
Put dry ingredients into a bowl. Add sugar. Pour oil into center of dry ingredients. Break eggs into mixture. Add vanilla and chocolate. Mix well. Add nuts and chips. Mix well. Pour into greased 8-inch square pan. Bake at 350° for 30 to 35 minutes. Cool for 15 minutes. Cut into squares.
Bake dark fudge cake mix in a 9 x 13-inch pan. Poke holes in cake and pour 1 cup strong coffee over cake (1 cup Kahlua may be used instead of coffee).
Sift flour, baking powder, baking soda and cinnamon twice. In bowl, combine oil, sugar, orange juice and grated rind of orange. Slowly add flour mixture. Then add raisins and nuts. Place in greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes. Watch carefully after 30 minutes. When cool, sift top of cake with powdered sugar and cinnamon.
Add and mix with electric mixer. For flour, I use white, whole wheat, oat or a combination. Add a cup of flour and mix with mixer. Continue adding flour until dough is elastic.
Combine all ingredients. (I add 1 tablespoon each of lemon flavoring and lemon juice because I like a really lemony flavor.) Beat at medium speed for 2 minutes. Pour into a tube pan that has been greased and floured. Bake at 350° for 50 to 60 minutes. Cool completely. Slice across cake into 3 sections. Divide a can of pie filling into 3 parts. Cover tops of each sliced of cake with filling. Frost sides and hole with Cool Whip and refrigerate. May be garnished as you wish, either lemon zest or almonds. I have used both. Hope you enjoy!
Cook rice according to package directions. Set aside. Cook broccoli according to directions on box. Drain. Saute the celery and onions in 1/2 stick margarine. Add Cheez Whiz, soup, water and broccoli. Add rice. Put in oven and bake, covered, for 40 to 45 minutes at 325°. Makes 10 to 12 servings.
Melt butter in skillet; add dates, sugar and eggs. Cook, stirring constantly, until dates are melted. Add pecans and Rice Krispies. Cool. Shape into balls and roll in coconut.
Cook eggs. Cool under cold running water. Peel shells from eggs. Cut eggs in half lengthwise. Mash yolks with remaining ingredients except paprika until mixture is smooth. Fill whites with this mixture. Sprinkle with paprika. Serves 6.
Crumble ground beef in large glass bowl. Cook on High 2 to 3 minutes, or until beef is browned; stir once. Drain. Stir in spaghetti sauce and water. Cook at High 4 to 5 minutes or until bubbly. Meanwhile, combine Ricotta, egg, salt and pepper. Spoon 1/2 cup sauce in 12 x 8-inch dish. Alternately layer noodles, egg mixture, Mozzarella and sauce, forming 3 layers. Cook, covered with plastic wrap on High 8 minutes and on Medium-low 35 to 38 minutes, or until noodles are tender. If necessary, shield ends of dish with foil during last 10 minutes of cooking time. Sprinkle with Parmesan cheese; let stand, covered, 15 minutes before serving.
Cut steak into pieces. Roll in flour. Put in bottom of crock-pot. Stir soya sauce and molasses together and spoon over meat. Cover with layers of onion rings, sliced mushrooms and green peppers. Add tomatoes over everything. Cook on low setting for eight hours.
Sift the first 4 ingredients together. Beat in egg yolks. Add all of the milk and vanilla. Cook, stirring constantly until thick, over low flame or over boiling water in double boiler. Pour into cooked pie shell. Cover with meringue made with whites from eggs and 2 tablespoons sugar per egg. Brown in a 400° oven.
Cream cheese with sugar and egg yolks. Whip cream; add vanilla and salt. Beat egg whites until stiff, fold into cream. Add to cheese mixture. Pour into graham cracker crust and freeze.
Season chicken with salt and pepper. Combine rice, soup mix and water in a baking dish. Arrange chicken over rice; dot with margarine. Cover. Bake at 350° for 1 hour and 15 minutes.
Combine all together in punch bowl. Serve very cold. Serves 14 or 15 people.
Drain pineapple, reserving 3 tablespoons juice. Combine pineapple and next 3 ingredients in a large bowl. Add dressing quickly after cutting apple so the apple will not darken. Combine reserved juice and mayonnaise; add to cabbage mixture, tossing gently. Cover and chill.
Prepare dinner according to package directions. Add remaining ingredients; mix well. Place in 11 x 7-inch baking dish. Bake at 350° for 30 to 35 minutes. Yield: 4 to 6 servings.
Fry sausage first and pour off grease. Melt margarine, saute celery, onions and parsley. Add sausage, stock and eggs. Mix together. Stuff bird or bake in covered casserole dish. Bake at 350°.
Prepare asparagus by cutting or breaking off the hard part. Cut in 1 or 2-inch pieces. Steam until tender (about 10 minutes). While asparagus is cooking, cube bread slices and saute in a large frying pan with butter. Brown bread cubes, then add asparagus and mix evenly. Serves 6 to 8.
Grease and flour a 9x13 inch pan. Mix all ingredients together except marshmallow cream and pour into pan. Bake at 350° for 30-40 minutes or until done. While cake is hot, pour marshmallow cream over top. Let cake cool and then frost.
Mix and roll into pieces about 1-inch in diameter. Chill in refrigerator. Cut in slices about 1/4-inch thick. Place on baking sheet and bake at 350° for 10 to 15 minutes.
Combine chocolate chips and shortening in a mixing bowl. Microwave on High for 1 to 1 1/2 minutes until melted; stir until smooth. Carefully remove chocolate from microwave. Dip pretzels into the melted chocolate and place on waxed paper. Sprinkle with chopped nuts (optional).
Mix jello in boiling water. Add grated cheese and stir well; set aside. Mix milk, pineapple and mayonnaise. Stir well to get mayonnaise lumps out. Add this to jello-cheese mixture, mixing well. Pour into bowl or mold and refrigerate until firm.
Mix the Cool Whip, milk and lemonade together. Pour into crust. Chill 3 hours. This is a cool, refreshing dessert for summer. Serves 6 to 8.
Combine water (8 cups) and sugar. Boil 15 minutes and let cool. Add pineapple juice, orange juice, 6 cans of water, lemon juice and bananas. Freeze mixture. Add ginger ale at serving time. (Remove from freezer at least 2 hours ahead of serving time. Sometimes thawing takes longer depending on container size.)
Add sugar, flour and chili powder; mix together. Beat in egg, butter and salt to taste. Add water and vinegar; cook until thick. Shred cabbage, apple and nuts. Add salt; mix, then add to mix.
Mash squash. Crumble crackers. Mix all together and bake at 350° for 30 minutes.
Prepare egg noodles according to package. In a large skillet, combine sausage, onion, green pepper and garlic. Cook until sausage is no longer pink. Drain and stir in rest of ingredients, except cheese.
Combine all ingredients together and blend thoroughly. Pour into 3-quart casserole dish. Bake at 350° for 1 hour. Makes 8 to 10 servings.
Cream sugar, oil and eggs. Add all dry ingredients. Then add carrots, pineapple and rest of ingredients. Pour into 3 cake pans (or make 2 loaves). Bake at 350° for 1 hour for loaves or for 45 minutes for pans. Check for doneness.
Heat oven to 325°. Grease a 10 x 1 1/2-inch pie plate. Mix apples and spices; turn into pie plate. Beat rest of ingredients, except streusel, until smooth. Pour into pie plate. Sprinkle with streusel. Bake until knife inserted comes out clean, 55 to 60 minutes.
Mix milk, lemon juice and cream cheese. Add crushed pineapple. Stir well. Fold in whipped topping; stir. In large Pyrex long dish, add the graham cracker mix. Pat to all sides of dish. Add the pineapple mixture. Refrigerate for 2 to 4 hours before eating. You can sprinkle ground graham crackers on top.
Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat. Cover and cook on low 7 to 8 hours or until done. Serve over noodles. Sprinkle with parsley. Serves 8.
Whip egg whites. Slowly add sugar. Stir in chips and pecans. Preheat oven to 400°. Place on ungreased cookie sheet. Turn oven off; place cookies in oven and leave in overnight.
In mixer bowl, beat butter or margarine on medium speed of electric mixer for 30 seconds. Add molasses and beat until fluffy. Add flour to butter mixture; beat at low speed until well blended. Stir in nuts.
In wok or electric skillet, melt butter; add beef and garlic. Saute until browned. Remove meat. Saute onions and peppers, then stir in meat, tomatoes and bouillon cube. Cover and simmer 15 to 20 minutes. In a bowl, blend water, cornstarch, soy sauce, salt and sugar. Add to meat mixture and cook, stirring constantly, until thickened. Serve over rice.
Combine all ingredients in a blender. Cover and process until drink is thick and slushy. Yield: 4 cups.
Remove chicken and skin from bones; cut into pieces. Mix stuffing with melted margarine. Grease flat casserole dish. Layer stuffing, then chicken and mushroom soup, diluted with 1 cup of broth. Repeat layers using cream of chicken soup and 1 cup of broth. Top with some reserved stuffing mix. Bake for 45 minutes to 1 hour at 350°.
Mix the first five ingredients in 8 x 8-inch pan. Do not grease pan. Stir with spoon. Make 3 holes, 1 hole larger than the other 2. Add melted Crisco in large hole, vinegar in one hole and vanilla in other hole. Pour cold water over all and stir well. Bake at 350° for about 40 minutes (in pan which it was mixed). Ice with desired icing.
Tenderize to flatten each chicken breast. Lightly season with salt and pepper. Use 1/4 teaspoon sage on each chicken breast. Layer one piece of ham and cheese on each breast. Fold and roll up. Beat eggs and milk together, carefully roll each chicken breast through egg/milk mixture. Then place each side in bread crumbs. Once all chicken breasts have been coated, place in skillet with 4 tablespoons canola oil. Cook on medium heat until golden brown. Remove from skillet; place rolls into oblong baking dish. Prepare Hollandaise sauce per package instructions. Pour over rolls in baking dish. Bake at 325° for 40 minutes.
Beat together the eggs and cream cheese until creamy. Stir in cottage cheese. In a rectangular cake pan, take approximately 4 noodles and lay in bottom of pan. Evenly spread half of the cream cheese mixture over the noodles. Next sprinkle half of the Mozzarella cheese and finally half of the sauce and the remaining ingredients. Repeat the steps with a second layer. Bake at 350° for 45 to 60 minutes.
Heat cranberry sauce. Strain and set berries aside. Dissolve gelatin in hot juice and water. Add salt and lemon juice. Chill until it begins to gel. Beat mayonnaise into gelatin with rotary beater until light and fluffy.	Fold in cranberries, apple and nuts. Divide mixture evenly into 10 empty 6-ounce juice cans. Fill each can 3/4 full. Chill and unmold. Garnish with mayonnaise.
Mix all ingredients. Pour into greased loaf pan. Bake at 350° until done.
Brown beef, pour in all ingredients, except macaroni. Bring to a boil. Pour in macaroni and simmer 15 minutes or until noodles are soft.
Stir together 1 cup flour, sugar, yeast, salt, cinnamon and nutmeg. Add the water and butter and beat at medium speed about 2 minutes. Add eggs and another cup of flour. Beat for 2 minutes. Stir in remaining flour and oats. Spoon batter into two well-greased 9-inch cake pans. Cover; let rise until double in size. Arrange apple slices on top of batter. Sprinkle with streusel. Bake in 375° oven for 25 to 30 minutes. Cool 10 minutes before removing from pan. Sprinkle with powdered sugar.
Add boiling water to jello to dissolve. Stir in frozen strawberries until they separate. Add undrained pineapple. Stir in sliced bananas. Spread 1/2 of this mixture in a 8- inch or 9-inch square pan. Chill until thickened. Leave remaining 1/2 jello mixture at room temperature. When chilled mixture is thickened, remove from refrigerator and spread with sour cream. Pour remaining jello mixture over this. Cover with plastic wrap and chill to set. Delicious and pretty, too.
Mix the jello with the boiling water. Add the lemon juice. Cool. Chill the Milnot. Whip until stiff. Add jello and sugar. In a separate bowl, whip the cream cheese. Add 1/4 cup Milnot mixture to cream cheese. Transfer cream cheese mixture to total Milnot. Whip until smooth. Prepare a graham cracker crust in a 9 x 13-inch pan. Pour whipped mixture over crust and refrigerate overnight. Sprinkle cracker crumbs on top.
Saute desired amount of onion in margarine. Sprinkle in flour. Cook and stir for a few minutes. Gradually add broth. Add thyme and Tabasco. Cook, stirring constantly, until it boils and begins to thicken. Place pastry in pie plate. Pour sauce, meat and vegetable mixture in pie plate. Top with crust. Crimp edges and slash top. Bake at 350° for 30 to 35 minutes. This can be made with one pie crust and baked in a 9 x 12 baking dish, placing the pie crust on top.
This recipe is a dry cookie mix that you can give away as a gift. Mix all of the above dry ingredients and divide into small plastic bags, about 2 cups of mix to a bag (Ziploc bags work best). Write the following instructions to go with each bag of dry mix:
Melt chocolate over hot water. Pour chocolate on noodles; mix gently until blended. Drop by spoonfuls. Chill to harden.
Combine all ingredients in bowl of electric mixer. Beat until smooth. Great dip for fruit or pound cake pieces.
Melt margarine in pan. Sprinkle brown sugar. Put pineapple over sugar. Prepare cake mix as on box. Pour over sugar-pineapple mixture. Bake 35 to 40 minutes in oven at 350°. Let cool 10 minutes.
Mix well. Flour and grease loaf pan. Bake 1 hour at 350°.
Punch cake full of holes with wooden handle of spoon. Mix jello with 1/2 cup hot water until dissolved. Add 1/2 cup cold water. Pour over cake. Mix pudding as directed on box. Pour it over cake. Spread Cool Whip over entire cake. Then put cherry pie filling over the cake. You may put walnuts or pecans on top if desired. Chill, cut and enjoy.
Cook potatoes; hard boil the eggs and then cut all into potato salad size pieces. Add about 1/2 cup of the dressing and 1/2 cup of the sandwich spread and mix well. If too dry, add equal parts of dressing and spread. Cover and let chill overnight for best results.
Cook rice according to instructions. Saut onions and peppers in olive oil. Remove. Cook hamburger until done. Cook chorizo. (Might need more olive oil.) Combine all ingredients, except grated cheese. Put into baking dish and put cheese over top. Bake at 375° for 35 minutes.
In a bowl, stir together soup, milk and onion soup mix. Reserve 1 cup of soup mix for later. Stir in uncooked rice and vegetables. Turn rice mixture into a 9 x 13-inch pan. Arrange chicken on top. Pour reserved soup and onion soup mix over chicken and sprinkle with paprika. Cover with foil and bake at 355° for 1 1/4 to 1 1/2 hours until rice is tender.
Mix Ricotta cheese, 1/2 cup grated Mozzarella cheese, grated Parmesan cheese, salt, pepper and egg together. Cook stuffing shells according to directions; drain well.
Sift flour and salt into bowl. Take out 1/3 cup flour. Mix in cup with the 1/4 cup water to form a paste. Add Crisco to remaining flour. Cut Criso and flour until it almost forms a ball. Add the paste mixture to flour and Crisco. Mix well until dough forms a ball. Roll out between floured towel. Cook at 400° until lightly browned.
Brown meat with onion, garlic powder, salt, pepper and Worcestershire sauce. Add tomato sauce and chili powder. Let simmer 15 to 20 minutes.
Coat meat with flour. Heat oil in 3-quart saucepan. Brown meat and onion. Stir in salt, pepper, soup, milk and water. Bring to a boil. Reduce heat and cook 1 hour, stirring occasionally. Add frozen vegetables; return to boil. Reduce heat; cover and cook 15 minutes or until vegetables are tender.
Pare top and core large apples. Boil water and sugar in saucepan. When sugar is dissolved, add apples and cook gently until tender. Don't overcook. When the apples are cool enough to handle, hollow out and reserve the removed pulp. Cook sweet potatoes, peel and mash with butter, salt and little milk if necessary. Add this mixture to the mashed apple pulp and fill the apples. Place the apples in a baking dish with a little apple syrup. Heat in 375° oven for 10 minutes. If prepared ahead of time, cover with wax paper and chill in refrigerator. This is a delicious dish to serve at a holiday meal, especially with turkey.
Put hash browns in a 9 x 13-inch pan; add onions and margarine. Combine sour cream, Cheez Whiz and cream of chicken soup. Spread over top of potatoes. Bake uncovered 30 minutes in 350° oven. Serve warm.
Put oil in large skillet. Finely chop all ingredients. Fry until done (making sure potatoes are done). Serve with any meat or by itself with ketchup or beans and cornbread. Salt and pepper to taste. Serves 4 to 6.
Preheat oven to 350°. Grease tube pan. Combine butter, sugar, eggs and vanilla. Beat 2 minutes. Mix flour, baking powder, baking soda and salt and add to egg mixture alternately with sour cream. Spread 1/3 of batter in tube pan. Sprinkle with 1/3 of the filling and repeat two more times. Bake 60 minutes.
Combine in saucepan sugar, milk, butter, salt and cocoa. Bring to a boil for 1 minute. Remove from heat. Add vanilla and peanut butter. Stir until smooth. Pour mix over oats and mix well. Drop by spoonful onto wax paper and cool.
Drain pineapple, reserve 3/4 cup juice. Combine sugar, cornstarch, salt and reserved pineapple juice in heavy saucepan. Cook stirring constantly until thickened. Remove from heat, stir in lemon juice and set aside. Layer fruit, crumbs and cheese in buttered 2 quart casserole. Pour on liquid before adding last layer of crumbs and cheese. Cover and bake at 350° for about 1 hour or until apple slices are tender. Serve hot with pork or any meat or warm as a dessert.
Combine cottage cheese, eggs, tomatoes, cucumber, onion, green pepper, and ranch dressing. Gently fold together. Serve over lettuce with crackers.