HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan, melt 6 tablespoons butter. Whisk in 2 tablespoons mustard until blended.	Put butter/mustard mixture in a shallow dish. Place chopped pecans in another shallow dish. Dip chicken pieces in butter mixture and then in pecans. Heat remaining 2 tablespoons butter and the tablespoon of cooking oil in a large skillet over medium heat. Add chicken and cook 4 to 6 minutes per side or until browned and tender. (You can pound thick breasts before breading if desired.) Remove chicken to serving platter. Cover with foil to keep warm. Add sour cream to pan turning heat to low. Whisk in 1 tablespoon mustard, salt and pepper. Blend well, heating mixture. Do not boil. Pour over chicken breasts and serve.
Heat 1/2 cup of the sugar slowly in a heavy metal skillet, stirring constantly with a wooden spoon until sugar melts and turns a light caramel color. Pour a spoonful of the syrup in each of 5 custard cups and let stand until cooled.
Heat oven to 300°. In a small bowl with mixer at high speed, beat egg whites and cream of tartar until mixture holds stiff peaks. Add sugar one tablespoon at a time, beating well after each addition. Continue beating until mixture holds very stiff peaks when beaters are raised. Lightly fold in peanut butter just until mixed. Drop by spoonfuls onto cookie sheet. Bake at 300° for 25 minutes or until lightly browned. Remove from cookie sheet immediately. Makes about 3 dozen.
Grind Longhorn cheese and pimentos in a meat grinder. Mix well together. Put in sweet relish, 1/3 cup or enough to suit you. Pour a little juice from pimentos into spread. Add mayonnaise to make spreadable.
Stir all of this together and spoon into a lightly greased baking dish (9 x 13-inch).
Melt margarine in heavy black skillet; add dates, sugar and egg. Cook until dates are soft. Remove from heat and let cool slightly; add vanilla, Rice Krispies and pecans. Form balls when cool enough to handle and roll in powdered sugar; place on waxed paper to completely cool.
Combine rice, milk, eggs and sugar in a double boiler. Cook over simmering water, stirring constantly until mixture coats a metal spoon. Remove from heat and add butter and vanilla. Add raisins, currant or dates, if desired, and mix well. Sprinkle with nutmeg. Serve warm or chilled.
Drain strawberries. Reserve syrup. Add water to syrup to make 3/4 cup liquid. Dissolve gelatin and 1/4 teaspoon salt in boiling water. Stir in reserved syrup and lemon juice. Beat in mayo. Chill until partially set.
Brown hamburger and drain off fat. Mix hamburger, beans and soup together. Put into a 9 x 13-inch pan. Cover with the Tater Tots. Bake at 350° for 30 minutes or until Tater Tots are golden brown.
Beat eggs until foamy. Add flour, sugar and brown sugar and mix. Add butter. Stir in chips and nuts. Pour into pie shell. Bake at 325° for 45 minutes to 1 hour. Can be doubled. Can be frozen.
Cream together butter and sugars. Add eggs and vanilla. Beat well. Make oatmeal powder by putting 1 cup at a time in blender or food processor and process until powder. Mix dry ingredients in separate bowl. Gradually add to sugar and butter mixture. Mix well. Add chips, grated Hershey bar and nuts. Mix. Place golf ball sized balls on ungreased cookie sheet 2-inches apart and bake at 375° for 8 to 10 minutes. May take longer.
Bring water and salt to a boil. In a bowl, stir milk into cornmeal until smooth. Slowly pour cornmeal paste into boiling water, stirring for a few minutes until mixture thickens. Cook slowly over low heat (with pan on a heat diffuser if available), stirring briskly once a minute then smoothing over bottom of pan again. After a while the Ugali will become stiff and pull away from the sides of the pan. Turn Ugali into a cool damp bowl. With dampened hands, shape into a smooth ball and serve.
Combine the first 6 ingredients. Add pumpkin and sour cream; stir well. Beat egg yolks until thick and lemon colored. Stir into pumpkin mixture. Beat egg whites (at room temperature) until stiff peaks form. Fold into pumpkin mixture. Pour into pastry shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 55 minutes, or until set.
Beat eggs in small mixing bowl until frothy. Set aside. Combine sugar and water in 2-quart thick saucepan.
Fry side meat. When done, remove meat and cool drippings. Add corn, salt, pepper and enough water to cover corn. You may add more water to make the corn soupy when it is done (or milk is even better). Stir flour and water to make a smooth mixture and add to the corn. Cook for a few minutes.
Sprinkle roast with salt and pepper and place in a Dutch oven. Combine soup and wine, blending well; add onions, mushrooms and capers. Pour over roast. Cover tightly and bake at 350° for 2 1/2 to 3 hours for medium-well doneness. Yields 6 to 8 servings.
Cook and stir ground beef and onion in Dutch oven until beef is brown; drain. Stir in sauce mix, water, beans (with liquid), corn (with liquid), mustard, salt, pepper and tomatoes (with liquid). Break up tomatoes with fork. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, for 10 minutes. Stir in margarine. Cover and cook 10 minutes longer.
Preheat oven to 350°. Grease and flour bottom of 13 x 9-inch pan. Combine all ingredients at low speed. Beat 2 minutes at medium speed. Bake for 40 to 50 minutes at 350°.
Melt sugar, milk, butter and cocoa in large skillet. Boil 2 minutes. Take off heat, let set 4 minutes. Add raw oats, peanut butter and vanilla. Stir until all oats are completely coated. Drop by spoonful onto waxed paper. Serve when cooled.
Brown ground chuck. Drain. Add taco seasoning according to package directions. Add refried beans and hot sauce. Cook for 15 minutes on low setting.
Melt marshmallows in water over low heat. Add jello. When it gets thick like jelly in refrigerator, add pineapple, nuts and cream. Stir together. Let stand overnight in refrigerator. Serve (using ice cream scoop) on lettuce leaves.
Arrange broccoli in greased baking dish. Place chicken on broccoli. Combine soup, mayonnaise and lemon juice in bowl. Mix well. Pour over chicken. Sprinkle with cheese. Top with bread crumbs and dot with margarine. Bake at 350° for 30 to 40 minutes.
Chop ingredients and mix with drained corn. Pour dressing over all and mix well. Refrigerate for several hours before using.
Mix all ingredients together and beat. Pour into greased loaf pans. Bake at 350° for approximately 40 minutes. Makes 2 loaves.
In a large pot, bring water, sherry, salt, curry powder, onion and celery to a boil. Add chicken and cook until chicken is tender. Remove chicken. Reserve broth. Remove chicken from bone and cut into bite-size pieces. Cook rice according to package directions, using reserved broth instead of water and butter. Combine chicken, cooked rice, mushroom pieces, sour cream and mushroom soup. Pour into 9 x 13-inch baking dish. Top with almonds and sprinkle with paprika. Cover and bake at 350° for 1 hour.
Brown ground beef in skillet; drain off fat and put beef in crockpot. Brown bacon and onions; drain off fat. Add bacon, onions and remaining ingredients to crockpot. Stir together well. Cover and cook on low 4-9 hours. If using a 2 qt. pot, reduce recipe by half. Yield: 8 servings.
Thaw spinach. Squeeze dry. Mix in Ricotta, Parmesan, onion, oregano, salt and egg. Line greased muffin pans or custard cups with cooked crepes (recipe in Breads, Rolls & Pastries). Sprinkle pepperoni in bottom of each. Spoon about 3 tablespoons cheese-spinach mixture into each crepe cup.
Mix cake mix with melted butter and 1/3 cup evaporated milk. Take half of the mixture and pat into a 9 x 13 x 2-inch baking dish. Bake at 350° for 6 minutes.
Grease a large casserole dish. Pour pie filling into dish. Sprinkle with dry cake mix, then nuts. Melt margarine and pour over entire mixture. Bake at 350° for 45 minutes. Can be served warm with ice cream or whipped cream. Serves 12 to 14.
Cook spaghetti; drain. Place in a 13 x 9-inch pan. While hot, stir in egg, oleo, salt, pepper and Parmesan cheese. Stir until well mixed. Spread evenly.
Scramble cook ground round. Add spaghetti sauce. Place 1/4 of meat sauce in bottom of 9 x 12-inch baking dish. Cook 13 noodles as per box directions. Cover first layer of meat sauce with 4 noodles, then add 1/4 of the meat sauce, 1/3 of the pizza cheese. Beat Ricotta cheese and egg together and add 1/3 Ricotta/egg mixture to baking dish. Be sure to spread each layer evenly. Repeat layering process, alternating direction of noodles. Top last layer with Parmesan cheese. Cover with foil. Bake at 350° for 30 minutes; uncover and bake another 15 minutes. Let stand about 10 to 15 minutes and serve.
Beat shortening, sugars, egg, water and vanilla until creamy. Add rest of ingredients and mix well. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool.
Mix milk and lemon juice together. Stir in other ingredients and pour into two 9-inch graham cracker pie crusts. Chill and serve.
In a mixing bowl, blend cream cheese, eggs and sugar. Add all of the remaining ingredients and mix well. Transfer to a greased 13 x 9 x 2 in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until set.
In food processor, chop peanuts and set aside. In food processor, chop peanut butter morsels. Heat water and Amaretto in a glass dish in microwave oven. Dissolve sugar and salt into water/liqueur mixture. Start food processor and while peanut butter chips are whirling around, pour in hot mixture until morsels dissolve. Slowly reduce speed, whirl in egg until well blended. Cool slightly. Pour into mixing bowl, fold in nondairy topping until well blended. Sprinkle 1/2 of chopped nuts over bottom of crust. Spoon in creme filling. Garnish with remaining peanuts. Chill until firm.
Sift flour, baking powder and salt into a bowl. Add butter, sugar, milk, egg and vanilla. Beat until well blended, about 2 minutes. Stir in oats. Roll out on lightly floured board or canvas to 1/2-inch thickness.
In oblong Pyrex pan, mix for crust the flour, melted butter, brown sugar and crushed pecans. Pat into pan. Bake for 15 minutes at 350°. Let crust cool to room temperature.
Mix flour, sugar, baking powder, egg, milk and cooking oil. Dip fritters; deep fry about 1 1/2 minutes per side. Sprinkle with sugar and cinnamon.
Roll in 1-inch meatballs. Bake for 10 minutes at 350° on cookie sheet.
Brown crumbled sausage. Place bread in pan; brush cubes with butter. Sprinkle half cheese, then sausage alternately over bread. Beat eggs, milk, salt and pepper. Pour over ingredients in pan (do not press down on bread). Cover with plastic wrap; refrigerate overnight. Bake at 350° for 45 minutes. Serves 8 to 10.
Reserve pineapple tidbits. Combine juice and the next 4 ingredients in a saucepan. Bring to boil; cover and simmer for 10 minutes. Stir in pineapple; continue to cook 5 minutes. Stir cornstarch and water mixture into carrots; stir until thickens. Remove from heat. Place in serving dish; garnish with nuts. Makes 8 servings.
Prepare macaroni according to package directions. Drain; add cheese and stir until cheese is melted. Add remaining ingredients and heat thoroughly.
Beat Cheddar cheese and cream cheese with electric mixer on medium speed until well blended. Add juice, bell pepper, onion, Worcestershire sauce and ground pepper. Mix well. Refrigerate several hours or overnight.
Freeze ingredients. Serve 1/2 glass of slush with 1/2 glass of 7-Up soda.
Sift dry ingredients into a bowl and make a well. Add oil, eggs, water, and pumpkin. Mix well and put into greased and floured loaf pan. Bake at 350° for 1 hour. If top seems too moist, return to oven. Yield: 3 small loaves.
Mix potatoes, egg yolks, sugar, vanilla, salt and butter. Thoroughly fold in egg whites. Put in a baking dish and cover with topping. Bake in 350° oven for 25 minutes.
Soften cream cheese. Drain shrimp and chop. Mix all ingredients and form into ball. Sprinkle with paprika.
Put dark flour in first. Add enough white flour to form a dough. Knead 15 minutes. Let rise once. Shape into loaves. Bake with a can of water in the oven at 350° for 40 to 50 minutes. Makes 6 round loaves.
Mix gingersnaps, margarine and brown sugar. Pat in 9 x 13-inch pan. Freeze 15 to 20 minutes, then spread 1/2 gallon vanilla ice cream on crust and freeze. (Thaw ice cream while making crust.)
Combine brownie mix, hot water, oil and egg. Beat 50 strokes. Bake in a buttered 9 x 13 pan at 350 degrees for 30 minutes. Let cool. Prepare filling. Mix ice cream and peanuts. When crust is completely cool spread this on. Cook slowly the powdered sugar, chips, milk and butter for about 8 minutes. Add vanilla. Cool. Pour over bars and freeze until firm. Serves 24.
Mix all the ingredients together and put in a shallow greased pan to bake at 350° for 45 minutes. Serves 6 to 8.
Mix corn flake crumbs with salt and pepper. Cut veal into serving size pieces. Sprinkle crumbs over veal. Pound both sides with meat mallet. Cook garlic in frying pan until brown. Add veal. Cook thoroughly until brown. Remove veal to platter. In small frying pan, cook mushrooms; add condensed soup and lemon juice. Bring to boil. Pour sauce over veal. Serves 6.
Cut the meat into slices. Melt the butter in a saucepan and fry the meat with chopped onions, stirring occasionally. Add the stock or water and seasoning and simmer for 1 hour. Lift out the meat and add the shredded cabbage and potatoes. Add more stock, if needed. Place meat on top of vegetables and braise until potatoes are tender. Serves 6.
Mix the first 6 ingredients; line pie plate. Spread 1/2 can tomato sauce over meat. Sprinkle the oregano on sauce. Put grated cheese on top of mixture. Add the mushrooms, onions, tomatoes and bell pepper (whatever desired). Sprinkle top with Parmesan cheese; bake at 375° for 25 to 30 minutes.
Sift together cocoa and sugar. Cream butter and part of the sugar-cocoa mixture, then add vanilla and 1/4 cup milk. Add remaining sugar-cocoa mixture and milk; stir to desired consistency.
Mix dry ingredients; gradually add egg yolks and milk. Beat on low speed; add oil. Batter will be very thin. Beat hard for a couple of minutes, then fold in beaten egg whites. If recipe is doubled, add only 3 eggs.
Melt butter in 2-quart casserole while oven is heating. Remove from oven and stir in flour and curry powder.	Add fruit and stir gently. Sprinkle with brown sugar and ginger. Bake at 375° for 20 to 25 minutes. May be prepared in a large boiler on top of stove. Serve with your dinner.
In a 4-quart microwavable casserole, arrange lamb, carrots and potatoes forming 3 separate layers. In bowl, combine 2 cups hot water, soup mix and bay leaf. Stir together until well blended. Pour mixture over potatoes. Cover with lid. Cook in microwave oven at High for 10 minutes and at Low for 70 to 75 minutes. Stir twice.
Slice the tomatoes and onions and put in layers. Sprinkle on the salt and let remain overnight. Rinse well. Chop fine. Put in kettle and cover with vinegar. Add the sugar, cloves, cinnamon and allspice. Stew slowly for about 1 hour. Bottle while hot.
Bring to boil all ingredients. Boil over low heat for 5 minutes. After ingredients start to boil rapidly, remove from heat and add Hershey bar, chocolate and marshmallows. Mix thoroughly and pour into pan. Let set in refrigerator 12 hours before cutting into squares. You can add nuts, if desired.
Cook asparagus spears as directed on package. Drain. Wrap each ham slice around 2 or 3 asparagus spears. Place in ungreased baking dish. Mix soup and water; pour over ham rolls. Bake at 350°, uncovered, until bubbly for 20 to 25 minutes.
Butter a 10-inch spring-form cake pan. Crush 3 graham crackers and sprinkle on bottom of pan. Cream sugar, cream cheese and vanilla with mixer. Add eggs, one at a time and beat. Fold in sour cream. Bake at 350° for 45 minutes. Turn off oven and let stand 45 minutes in oven. Top with your favorite pie filling (cherry or blueberry).
Saute onions in butter. Stir in flour. Add milk and seasonings and cook until bubbly. Stir in Swiss cheese.
Spray a 9 x 13-inch pan (or grease). Put already made stuffing down the middle (leave exposed). Put chicken breasts down sides. Cover chicken only with soup, milk, parsley, salt, pepper and thyme (mixed together) and pour over the chicken (not stuffing). Sprinkle chicken with paprika. Cover with foil. Bake at 450° for 15 minutes. Uncover and bake for 15 minutes more. Serves four.
Mix the dry ingredients in a heavy saucepan. Add oil, water and food coloring. Cook until the mixture pulls away from the sides of the pan. Immediately knead dough slightly. Let cool slightly, then store in an airtight container when not in use.
Bake the 2 pie shells and cool. Mix all ingredients together and pour into shells. Chill 2 or 3 hours before serving.
Cream shortening with molasses. Add beaten egg. Mix all dry ingredients and add with milk. Beat to a stiff dough. Roll out to thickness of pie dough. Cut out with a scalloped pie pan. Place rounds of dough on a cookie sheet and bake 12 to 15 minutes. Put together with sweetened well flavored applesauce. Makes about 9 layers. Let set a few hours before serving. May use apple butter.
Mix ingredients to make dressing. Refrigerate overnight. At serving, toss dressing on raw vegetables. Serve.
Brown pork chops; season and transfer to shallow baking dish. Place 1 tablespoon brown sugar on top of each chop. Add a slice of lemon to each chop. Combine catsup and water; pour over all. Cover and bake for 45 minutes at 350°. Remove cover and bake 15 minutes longer.
Beat egg yolks, sugar, water and extract until thick. Sift flour, cornstarch, baking powder and salt and fold into egg mixture. Beat egg whites with cream of tartar until very stiff; fold into mixture. Bake in ungreased 9-inch spring-form pan at 350° for 45 minutes.
Melt chips in double boiler and stir in broken peppermint candy and extract. Spread on cookie sheet and let harden. After it has set up, break into pieces.
Mix all ingredients well. Pour into baking dish that has been buttered. Bake at 350° for 40 to 45 minutes.
Cut chicken and tofu into cubes. Shred green onion into strips, chop garlic and grate ginger. Stir-fry chicken in hot oil for 10 minutes, or boil in water. Add tofu, water, green onion, and spices. Cook uncovered until heated through and most of the water has evaporated.
In heavy 6-quart casserole or soup pot, saute the onions in oil until soft. Add the garlic, red peppers and carrots. Cook 5 minutes. Add the potatoes and stock; simmer until potatoes are almost tender. Add green beans and zucchini; simmer 5 minutes. Stir in vermicelli and continue cooking until vermicelli is al dente. Season with salt and pepper; sprinkle with parsley. Serve piping hot. Serves 10.
Turn oven to 350°. Grease and flour 8 x 4-inch loaf pan. Sift together dry ingredients in medium bowl. Stir in walnuts with wooden spoon. Combine egg, applesauce and oil; mix well. Add to dry ingredients, stir with wooden spoon just until blended. Spread batter with rubber scraper into prepared loaf pan. Bake 50 to 55 minutes. Remove from pan and cool on rack.
Set large pot of water on to boil. Cook rotini accordingly and then drain. Meanwhile, in a large bowl, combine all remaining ingredients and toss gently. Add cooled rotini and toss gently to mix. Serve immediately.
Cook sugar, milk and corn syrup to soft ball stage using medium heat (about 20 minutes). Remove from heat and stir in peanut butter and Marshmallow Creme. Pour into a 9 x 13-inch buttered cake pan. Let cool; cut into squares.
Combine cheese and milk in top of double boiler. When cheese is melted, add frankfurters and mustard. Mix well.
Mix coconut and pecans together and place in a greased 9 x 13-inch baking pan or dish. Fix cake mix according to package directions and pour over coconut and pecans and mix together. Melt margarine and mix with cream cheese and sugar. Stir this batter with knife through the top of the cake mix and bake at 350° for 45 minutes.
Put all ingredients in a blender and process until smooth. This thickens quickly. It should be used as soon as it is cool. This makes the equivalent of 1 can of Eagle Brand milk.
Mix together sugar, flour, nutmeg, beaten eggs and melted butter. Pour over rhubarb in pie crust and bake at 350° for 45 to 50 minutes.
Mix together. Press 1/2 of mixture into 9-inch pan. Make fruit mixture.
Cook gelatin according to directions (microwave is okay). Add other ingredients to gelatin mix in a 1 1/2-quart mold. Refrigerate until firm. Use as a dip with crackers or fresh veggies.
Preheat oven to 400°. Lightly grease a 10-inch pie pan (can also be made in a 2-quart casserole dish). Combine the first 4 ingredients in pie pan. Beat remaining ingredients until smooth; pour over crabmeat. Bake for 35 minutes, or until golden brown. Let stand 5 minutes before cutting.
Mix pudding and milk. Add sour cream. Add vanilla and Cool Whip. Use large bowl. Alternate layers of pudding, bananas and wafers. Cool at least 4 hours.
Saute onions and celery in butter until tender (about 15 minutes) on medium heat. Add flour and blend well; then add milk and 1/2 can water. Beat in the egg yolks and seasonings. Cook over low heat about 5 minutes. Add crab meat. Put in a greased casserole dish; top with cheese. Bake on 375° for 20 minutes.
Prepare Dream Whip according to directions; add vanilla and fold into the cream cheese mixture which has been creamed with the sugar until dissolved. Melt butter and mix in graham cracker crumbs for the crust. Press half crumb mixture in bottom of large baking dish. Spread with 1/2 the cream mixture. Top with cherry pie filling. Cover cherries with remaining half of cheese/Dream Whip mixture. Cover with remaining half of the crumbs. Chill overnight. Keep refrigerated until ready to serve.
Cream butter, shortening and sugar. Add eggs, one at a time. Mix dry ingredients with milk. Add vanilla. Bake at 300° for 30 minutes. Raise to 325°. Bake 1 1/2 hours until done.
In small bowl, combine mayonnaise, mustard and lemon juice; stir in tuna and celery. Cover toasted bread slice with pickle slices, then tuna mixture. Top with cheese. Broil 4 inches from source of heat until cheese melts.
Dry rabbit and place in bowl. Mix salt, pepper, cayenne, garlic, 1/4 cup onion and vinegar and pour over rabbit. Cover bowl and marinate overnight in fridge.
Cut bread into small cubes. Layer bread cubes, broccoli and ham in a buttered 12 x 8 x 2-inch baking dish. Combine eggs, milk, onion, mustard and cheese; stir well. Pour over bread cubes, broccoli and ham; cover and refrigerate 24 hours. Bake, uncovered, at 325° for 55 to 60 minutes. Garnish with parsley, egg slices and paprika, if desired. Yields 6 to 8 servings.
In small bowl, combine cream cheese, celery and walnuts. Spread half of bagel with cream cheese mixture. Spread other half with apple butter. Sandwich together and cut in half or into quarters.
Bring first 4 ingredients to a boil in pan. Turn off heat and add cornstarch. Cook on medium until it appears to be partly clear and add lemon juice and food coloring. Cool, then spoon part of mixture in shells of the pie crusts. Place strawberries in shells and pour rest of mixture over the strawberries. (Wash strawberries before and make sure they are dry.) When cool, top with Cool Whip or other topping.
Heat oven to 400°. Mix flour, sugar and baking powder. Cut butter into flour until it resembles fine crumbs. Stir in egg and enough milk so dough leaves side of bowl. Knead dough lightly 10 times on lightly floured surface. Pat out 1/2-inch thick. Cut into diamond shapes with a sharp knife. Place on cookie sheet. Bake 10 to 12 minutes. Serve hot with butter and jam.
Beat well egg yolks, butter and sugar. Beat egg whites until foamy, but not dry. Fold in with eggs, butter and sugar mixture. Add flour a cup at a time; add vanilla and salt. Spray baking pan with Pam. Bake at 300° for 45 minutes to 1 hour.
Dissolve jello in 2 cups of hot water. Pour in blueberries and pineapple (undrained). Let set until congealed.
Cut each biscuit in quarters and shake in bag of sugar mix. Drop in tube pan. Sprinkle nuts on top.
Beat eggs and sugar good, then add rest of ingredients. Pour in can; add 1/2 gallon of milk. Stir	so it's mixed well, then turn freezer on.