HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in a 13 x 9-inch baking dish. Mix soups and sour cream together and pour over chicken. Crush crackers and sprinkle over top. Dot with margarine. Bake at 350° for 30 to 40 minutes, uncovered. Can be served with rice.
Mix oil, vinegar, water, sugar, salt and pepper, onion, green pepper and celery. Let marinate overnight. Drain beans and pour mixture over them, let stand overnight.
Whisking constantly, cook flour, sugar, vinegar and raw egg until thick. To the cream cheese, add the bunch of green onions, including a little of the dark green stems (chopped) and the pimento. At the very end, add hard-boiled, chopped eggs. Makes 2 to 3 sandwiches. Also good as a cracker spread.
Soak beans overnight. Boil beans for 1 hour. Add vegetables and seasonings and boil for another hour. Add more water if necessary. Stir often. Transfer to hollowed out pumpkin on tray. Bake in a 400° oven for 30 to 40 minutes. Serve with bread or corn muffins. Great for Halloween Eve dinners.
Prepare pie crust and line	pan with it. Fill with sliced peaches. Cream together sugar and margarine, then add flour, egg and vanilla. Spread mixture over peaches and bake at 300° for 1 hour.
Using only one cup of the flour, mix with rest of ingredients to make a batter. Dip chicken first in batter and then roll in flour and fry.
In a large pan, add tomato juice, green pepper, onion, spices, kidney beans, chili spices and drained hamburger meat. Simmer at least 8 hours.
Break cauliflower into flowerets. Combine vegetables in a bowl; toss gently. Stir remaining ingredients. Pour over vegetables. Chill before serving.
Cream butter and oil until smooth and then add sugar. Add eggs to mixture, one at a time, beating well after each addition. Add flavorings.
In large saucepan, combine tomatoes, tomato sauce, meat, onion, pepper, chili powder, cumin and cayenne. Cover and simmer 15 minutes. Stir in beans and simmer, uncovered, 10 minutes. Garnish with shredded Cheddar cheese, if desired. Makes 6 servings.
Soften yeast in warm water. Combine raisins, butter, sugar, salt and hot milk; stir to dissolve sugar. Cool to lukewarm. Stir in 1 1/2 cups of the flour. Beat well. Add yeast and eggs; mix well. Add enough of remaining flour to make a moderately soft dough. Turn out on lightly floured surface. Knead until dough is smooth and elastic (10 to 12 minutes). Place in a lightly greased bowl, turning once to grease surface. Cover; let double (1 1/2 to 2 hours) in warm place. Punch down; divide dough in half, rounding each in ball. Cover and let rest 10 minutes. Shape in loaves. Place in 2 greased loaf pans. Cover; let rise almost double (45 to 60 minutes). Bake in 375° oven about 25 minutes. Place foil over top last 10 minutes, if necessary. Remove bread from pans; cool. Combine 1 cup sifted confectioners sugar and about 1 1/2 tablespoons milk; used to glaze loaves.
Combine dry ingredients. In small bowl, mix cream, oil, lemon extract and eggs. Blend well. Add to dry ingredients. Stir only until moistened. Carefully fold in raspberries. Bake 18 to 23 minutes at 425°.
Mix first 4 ingredients well. Spread mixture on both sides of bread. Add ham and Swiss cheese. Wrap in foil and bake at 350° for 20 minutes.
Mix all ingredients until smooth. Pour into a 9 x 13 pan. Bake at 350° for 30 to 40 minutes.
Sift dry ingredients into mixing bowl. Add oil and beat well. Add eggs, beating after each addition. Gradually add buttermilk alternately with fig preserves, nuts and vanilla. Bake at 325° for 1 1/2 hours in Bundt or angel food pan. While warm, stick holes in cake with toothpick or fork. Glaze cake, using a pastry brush.
Wash and devein spinach. Drain thoroughly. (Paper towels work wonders on drying in a hurry.) Tear or cut spinach into bite sizes. Add mushrooms, celery and tomatoes. Toss. Arrange hard-boiled egg slices on top. Enjoy with your favorite dressing. Serves 4.
Cream shortening, sugar and eggs until fluffy. Add mashed bananas. Stir in buttermilk and vanilla. Sift together flour, baking powder and baking soda. Stir into creamed mixture. Bake in a 12 x 9-inch pan for 50 minutes at 350°.
In large punch bowl, place sherbet. Add ginger ale and Hawaiian Punch. Add more ginger ale and punch as needed.
Mix all ingredients by hand. Can let stand in refrigerator if desired. Heat skillet with 2 tablespoons of oil and quickly stir-fry the meat (or wok). Be careful not to overcook. Serve with rice.
Cream butter and sugar until creamy; add eggs, one at a time. Beat after each addition. Add milk and flour with salt alternately. Fold in coconut; add vanilla and almond flavoring. Pour into well-greased and floured cake mold. Bake in a 325° oven for 1 hour and 30 minutes. Yield: 18 to 20 servings. This cake freezes well and stays moist.
Coat a Dutch oven kettle with cooking spray. Place over medium heat until hot. Add next 7 ingredients; saute 4 minutes or until chicken loses its pink color. Add zucchini; saute until tender. Remove from heat; add cooked fettuccini and milk and toss gently. Sprinkle with cheese. Serves 4.
Work out dough and put at least 2 hours in icebox. Roll out thin and cut out. Take 4 egg whites and beat a little. While still beating, add 1 pound sugar.
Heat oven to 375°. Mix together shortening, margarine, sugars, eggs and vanilla. Stir in all other ingredients. Drop on ungreased cookie sheet. Cook 8 to 10 minutes. Yields 7 1/2 dozen cookies.
Combine all ingredients at once in a large saucepan and simmer for 1 1/2 hours. Cover halfway and stir occasionally. This will freeze well and can be doubled.
Make up recipe for bread and add bacon and sugar. Brush with mixture of egg yolk and water. Bake at 400° for 12 minutes.
Wash and stem mushrooms. Melt butter in pot. Add mushrooms and spice. Cover tightly with lid and cook on low heat about 10 minutes. Sprinkle lightly with flour and add cream. Stir until mixed in smoothly. Cook about another 5 minutes.
Stir together salt, sugar, eggs, oil and flour; add yeast and water. Stir until just a sticky dough ball forms, not too long. Cover and let rise 8 hours or overnight. Divide into 3 parts. Roll out each part like a pie crust. Cut like a pie into 8 pieces. Roll up wide end to point. Tuck point under. Place on cookie sheet. Repeat with other 2 parts. Cover and let rise 6 hours (longer if needed). Bake at 375° for 12 to 15 minutes.
Mix all ingredients (except pie filling). Pour into 8 x 8-inch baking dish. Pour pie filling on top of batter. Do not stir. Bake at 350° for 30 minutes or until brown.
Heat oil in skillet. Add garlic and onion. Cook until soft. Add meat. Cook and stir until crumbly. Mix Hunt's tomato paste, water and seasonings. Stir in meat. Simmer 35 to 40 minutes or until thickened.
Cook hamburger; drain well. Mix in soup. Place in 9 x 13-inch baking dish. Top with cheese and Tater Tots. Bake at 350° until cheese is melted and Tater Tots are golden brown.
Heat oven to 400 degrees. Line 12 muffin cups with paper baking cups or grease bottom only of muffin cups with shortening. Stir all ingredients in large bowl until blended. Divide batter evenly among muffin cups. Bake 14 to 17 minutes or until golden brown. 12 muffins.
Cut up	pepper, celery and mushrooms. Melt butter in a large pan. Add onions and saute until they turn yellow. Add green pepper, celery and broth. Simmer for 20 minutes. Add cornstarch	mixed with water to thicken mixture slightly, then add mushrooms, seasonings, chicken and bean sprouts. Cook 10 minutes longer. Serve over mound of rice with chow mein noodles on top.
It is very important that the can of beer be warm. Mix all ingredients; pour into a greased baking pan. Allow dough to rise for 1 hour. Bake for 45 to 50 minutes at 350°.
Preheat oven to 350°. Shake flour in 1 (10 x 16-inch) oven cooking bag and place in a 13 x 9 x 2-inch baking pan. Combine rice, green pepper, onion, celery, thyme and salt in bag. Add tomatoes and water. Squeeze bag to blend ingredients.
Cut corn from cob. Combine corn and remaining ingredients in large Dutch oven. Cover and bring to a boil. Cover, reduce heat and simmer for 1 hour. To freeze, cool completely. Spoon mixture into 1 pint freezer containers. Label and freeze. Thaw and heat soup. Makes 7 1/2 pints.
Cream together sugar, shortening, pumpkin, then eggs. Beat well. Mix dry ingredients. Drop on greased 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes.
Bring first 3 ingredients to a boil. Boil for 20 minutes. Stir constantly. Add strawberry Jell-O. Mix well and boil for 2 minutes. Pour into clean jars and seal tight. Delightful.
Mix together first 4 ingredients. Stir together next 4 ingredients. Add to first mixture, then add last 3 ingredients.
Cream butter and sugar. Add eggs; beat well. Sift dry ingredients together and add gradually with milk and vanilla. Beat well. Add raisins. Bake in a greased and floured 13 x 9-inch pan at 375° for 25 minutes.
In a saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 2 cups Mozzarella, 1/2 cup Parmesan, basil, oregano and pepper; set aside.
Cream butter and shortening. Add sugar, eggs (one at a time) and vanilla. Sift together flour, salt and baking soda and add to creamed mixture. Stir in chocolate chips and nuts. Drop by teaspoonful onto ungreased baking sheet. Bake at 350° for about 10 minutes or until lightly browned. Makes about 5 dozen.
Drain apricots and pineapple, reserving juice. Dissolve gelatin in hot water. Cool. Add fruit and marshmallows; let set. Combine apricot and pineapple juice with water added to make 2 cups total. Add sugar, egg, flour and butter; mix well. Cook until thick. Cool, then spread over gelatin-fruit mixture. Spread whipped cream or topping on top. Sprinkle with grated cheese. Use 9 x 13-inch pan.
Melt butter and brown sugar and cook over low heat for 2 minutes, stirring constantly. Add milk and continue to cook. Stir until mixture comes to a boil. Cool. Add sifted confectioners sugar gradually until right consistency to spread. Should use about 1 3/4 to 2 cups confectioners sugar.
Chop your squash and set aside. Break up your cornbread and mix with vegetables and seasonings. Pour in broth and add only enough water to make moist but not soupy! Pour mixture into a casserole dish and bake in 350° oven until firm.
Set oven to 350°. Cream margarine and 1 cup sugar together. Add eggs and beat well. Sift together in a separate bowl, flour, soda, baking powder and salt. To this, mix in the sour cream. Add this a little at a time to the sugar/egg mixture while beating well.
Mix oatmeal and boiling water together. Set aside. Mix brown sugar and white sugar, eggs, flour and cinnamon together. Add together with oatmeal. Cook in a long cake pan for 30 minutes or until done at 350°.
Pound steak. Spread with stuffing to which egg has been added. Roll and skewer. Dredge with flour, salt and pepper. Place in baking pan. Add water and strips of pork. Cover. Bake at 375° until meat is tender. Baste frequently. Serves 8.
Coat chicken with seasoned flour. Brown chicken in butter. Add lemon juice and mushrooms; reduce heat. Cover and simmer for 20 minutes or until tender.
Melt butter. Saute onion until clear. Add spices and salt. Add mushrooms. Cook until done.
Place meat in casserole and mix envelope of soup. Mix together mushroom soup and water and add to the casserole. Add the dry rice, cover and cook one hour at 375°. Add 1 cup cheese and 1 cup chopped green onion. Return to oven for 5 minutes.
Mix all ingredients together. Makes 2 loaves. Bake at 350° for 1 hour.
Cook potatoes; boil eggs. Cool. Chop potatoes and eggs medium. Add onion. Mix all ingredients. Cover and refrigerate. Let stand 24 hours before serving. Serves 20.
Mix all ingredients together and put in 9 x 13-inch glass dish (greased). Bake at 350° for 45 minutes.
In a microwave-safe bowl, heat chocolate chips and milk at 50% power until chocolate is melted. Stir in vanilla. Chill for 2 hours or until mixture is easy to handle. Shape into balls. Roll in sprinkles or cocoa or nuts. Makes about 4 dozen.
Preheat oven to 350°. In medium bowl blend cream cheese, sugar, 1 teaspoon vanilla and 1 egg until smooth. Pour mixture into pie shell. Sprinkle with pecans. In another bowl, blend 3 large eggs, corn syrup, 1 teaspoon vanilla and sugar until smooth. Gently pour mixture over nuts. Bake on center rack 50 to 60 minutes, until center is just set and pastry is golden brown. Cool on wire rack. Makes 8 servings.
Cut meat into serving size pieces. Mix flour and salt; pound into meat. Set aside remaining flour. Brown meat in small amount of shortening. Place meat in baking dish. Blend remaining flour with drippings in skillet. Add remaining ingredients. Cook, stirring constantly, until mixture boils. Pour over meat. Cover and bake at 350° for 2 hours or until meat is tender. Serves 4.
Plump raisins in boiling water (just enough to cover). Drain. Snip into pieces and set aside. Shred or grind cheese. Using mixer, blend cheese and dressing until smooth texture. Add minced celery and chopped raisins. Adjust dressing to desired consistency. Refrigerate. Serve on whole wheat bread to make sandwiches.
In large bowl, add cabbage, celery, diced chicken, salt, Accent and egg. Stir with wooden spoon until mixed good. Place a large tablespoon on each wrapper at one corner. Start rolling and fold corners in; have opposite corner moistened with egg and water mixture to seal. Fry in hot oil, but not too hot, as they cook quickly. Turn once; place on paper towels to drain. Have a large platter ready before cooking to put egg rolls on as they brown. We all love these egg rolls.
Heat oven to 350°. Mix all ingredients together in a 2-quart dish (except walnuts). Sprinkle walnuts on top. Bake 40 minutes. Makes 6 servings.
Cook carrots in boiling salted water until just tender; drain. Add onion and green pepper. Combine rest of ingredients and pour over carrot mixture. Marinate in refrigerator overnight.
Heat sugar, water and syrup until it forms a soft ball. While it is cooking, beat egg white to a peak and add vanilla. Pour syrup in egg white slowly and keep beating or it will cook the egg white. Spoon on buttered dish.
Mix vegetables, onion, Cheddar cheese, chopped celery and mayonnaise. Top with Ritz crackers. Drizzle oleo over top. Bake 30 minutes at 350°.
Separate egg whites. Mix 1 1/2 c. sugar, flour, milk and egg yolks. Cook until mixture is thick. Remove from heat. In a baking dish, put a layer of filling, then vanilla wafers and then make a layer by slicing bananas. Then repeat until all the filling is used. Beat whites until thick. Add 4 Tbsp. sugar and mix well. Put on top of the pudding and bake until brown.
Combine milk and sugar in heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Turn heat low. Cook 10 minutes, stirring constantly. Remove from heat. Immediately add chocolate bits, Karo, butter and vanilla. Stir until chocolate melts and fudge is smooth and creamy. Stir in nuts and mix well. Pour in buttered pan and chill. Cut into squares.
Combine the beef, onions and water in a large saucepan. Simmer the beef brown. Add the tomatoes and their juice, along with the vinegar, Worcestershire, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder and bay leaves. Cover and simmer for 3 hours. The fat will rise to the top; spoon the fat off.
Cook zucchini in small amount salted water in covered pan for a few minutes. Just before it gets well done, drain and whip in blender. Blend in onion, eggs, sour cream and half the amount of cheese you want to use. Salt and pepper to taste.
Drain and rinse beans. Place then in a pot and cover with fresh water. Bring to a boil, then simmer uncovered until barely tender, 30 to 35 minutes. Drain, reserving 1/2 cup of the liquid. Heat 2 tablespoons of olive oil in a skillet over medium high heat. Add leeks, carrot, celery and garlic. Saute until vegetables are quite soft, about 10 minutes. Preheat oven to 325°. Combine the vegetable mixture, beans and 1/2 cup cooking liquid in 2-quart casserole. Stir in the tomato paste, parsley, sage and remaining 1 tablespoon oil. Season with salt and pepper. Bake the beans until piping hot and tender, about 30 minutes. Serve hot. Makes 6 servings. Can be eaten cold too.
Sift together flour, spices and salt. Cream sugar and eggs; beat until smooth. Add prunes and beat well, add baking soda to milk and add to mixture. Add dry ingredients, mixing well. Add vanilla and pecans, adding cooking oil last. Pour into greased 10 x 4-inch tube pan. Bake 1 hour to 1 1/2 hours at 350° until done.
Brown ground beef and drain. Chop up tomatoes into bite size pieces. Combine all ingredients and cook on high until boiling. Reduce heat and simmer until you are ready to eat. The longer it cooks, the better it tastes. I recommend 4 to 6 hours.
Use a pan that can also be used in the oven. Stir flour and baking powder together. Beat in milk. Beat in eggs, one at a time. Spray skillet liberally with cooking spray. Add batter. Cook on top of range over direct heat for one minute. Layer apples on top of mixture, then sprinkle with sugar and cinnamon. Transfer skillet to preheated 425° oven. Bake, uncovered, for 20 to 25 minutes, until puffed and golden. Remove from oven.
Let come to a good boil, then simmer 15 minutes. Pack in jars.
Mix all ingredients together. Cook on a hot griddle or skillet on top of the stove.
In a small bowl combine oil, sour cream, heavy cream, vinegar, salt and garlic until smooth. Serve over salad greens. Yields 1 2/3 cups. Keep in refrigerator.
Dip chicken in egg and bread crumbs. Brown on both sides in margarine on medium heat. Pour Prego sauce over chicken. Reduce heat, cover and simmer for 10 minutes. Sprinkle with cheeses. Cover and simmer for 5 minutes or until the cheese melts.
Mix Jell-O with hot water. Dissolve and cool. Add pineapple and juice, cheese and pecans; mix well. Add Dream Whip or Cool Whip. Mix well and chill. Cut and squares and serve on lettuce leaves. Serves 12.
Beat eggs. Add sugar, condensed milk, cream, milk and vanilla. Mix well. Pour into 1-gallon hand-crank or electric ice cream freezer container and freeze.
Combine all ingredients. Cover pork chops with marinade and refrigerate several hours. Turn chops over halfway through marinating time. Barbecue chops over low or indirect heat until done.
Layer eggplant on bottom of baking dish. Layer fresh tomatoes. Layer onion and bell peppers. Repeat layering and top with cheese. Season with salt and pepper. Cover and bake at 350° for 1 hour. Uncover and cook 1/2 hour.
Mix at low speed the oil, sugar, vanilla and eggs. Stir in pumpkin. Sift flour, salt, baking soda, cinnamon, nutmeg and baking powder. Fold dry mixture into egg mixture and add water and nuts. Mix again thoroughly. Pour into 2 ungreased loaf pans. Bake 1 hour at 350°.
Beat buttermilk, eggs and oil together in a large bowl. Mix remaining ingredients together; stir to mix well and add to liquid mixture. Stir just enough to blend. Spray hot griddle with vegetable nonstick spray and drop pancake batter by the tablespoonful onto griddle. Turn once only, when top of pancake is covered with bubbles. Remove to warm plate when brown on the bottom and serve immediately with maple syrup, one of the fruit syrups and/or applesauce.
Combine milk, Sweet 'N Low, salt and rice in a large saucepan. Bring to a boil. Reduce heat and cook, covered, until rice is tender. Add some hot mixture to beaten eggs that have been mixed with vanilla. Return egg mixture to saucepan and cook slowly until mixture thickens. Pour into shallow pan and sprinkle generously with cinnamon. Makes 6 to 8 servings.
Brown sausage and onions in skillet. Drain. Add diced potato and eggs and scramble all together. Place generous amount of cooked mixture in a steamed tortilla. Excellent served with picante sauce. Serves 6 to 8.
Beat butter and sugar until fluffy. Add remaining ingredients. Cover; chill 1 hour. Shape into 1-inch balls. Bake on ungreased cookie sheet at 350° for 15 minutes. Cool 5 minutes. Roll in powdered sugar. Cool; roll in sugar again.
Place bacon on rack in 12 x 8 x 2-inch baking dish. Cover wtih paper towels. Microwave at High 3 1/2 to 4 minutes. Remove bacon, reserving 2 tablespoons drippings. Crumble bacon; set aside. Wash potatoes; pat dry. Cut each potato lengthwise into 1/4-inch slices, cutting to 1 inch of end of potato. (The cut potato should resemble a fan.) Place potatoes in a 12 x 8 x 2-inch baking dish, arranging the uncut ends toward the outside. Lightly coat potatoes with vegetable cooking spray. Cover with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at High 10 to 12 minutes, turning potatoes once. Let stand 5 minutes.
Beat whites of eggs with 2 tablespoons of sugar and set aside. Put egg yolks in pan with 1/2 cup sugar, cornstarch, salt and milk. Put to simmer. Add cooked rice and cook until thickened. While hot, fold in beaten egg whites. Can be eaten hot or cold.
Mix all ingredients together and beat thoroughly. Put in long pan and bake in 350° oven until done.
Mix sugar, milk and salt. Let boil on medium heat approximately 15 minutes or until you drop a drop of mixture into cold water and it forms a medium-hard ball. Remove from stove. Add peanut butter, margarine and vanilla (nuts optional). Stir until mixture starts to thicken.
Combine milk, topping, pineapple, oranges, lemon juice and pecans. Stir well. Pour into pie crusts. Chill for several hours before serving.
Preheat oven to 375°. Combine syrup, butter and sugar in saucepan. Bring to a boil and boil gently for 5 minutes, uncovered. Stir occasionally. Cool slightly and layer pecans in pie shell. Mix eggs, vanilla and salt in bowl. Gradually stir in syrup mixture and pour over pecans in pie shell. Bake 35 to 40 minutes or until inserted knife comes out clean. Cool on wire rack.
Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Measure warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, 2 teaspoons salt, margarine, egg and 3 cups flour. Beat well until smooth. Add additional flour to make soft dough. Cover bowl tightly with aluminum foil. Refrigerate 2 to 24 hours. Pour dough out onto lightly floured board. Divide in half; cut each half into 16 equal pieces. Roll each piece into pencil shapes about 20 inches long. Shape into pretzels. Place on greased sheet. Blend together egg yolk and 2 tablespoons vegetable shortening. Brush pretzels with egg mixture. Sprinkle on salt.
Steep tea bags in boiling water for 15 minutes. (I use my coffee maker and put the teabags in the pot.) Remove tea bags and squeeze. Stir in sugar. Add ice and water to make 1 gallon. Refrigerate. Even better the second day.
Drain salmon and flake. Mix all ingredients, except the last 3. May add 2 drops red food coloring to add more pinkness. Refrigerate overnight. Form into ball and roll in the parsley flakes, paprika and chopped pecans. Serve with crackers.
Prepare the orange, cherry and lime jello separately, using 1 cup boiling and 1/2 cup cold water for each. Pour each flavor into a separate 8 ounce pan. Chill until firm. Mix pineapple juice and sugar. Heat until the sugar is dissolved. Remove from heat. Dissolve lemon gelatin in the hot juice, then add 1/2 cup cold water. Chill until slightly thickened. Mix crumbs and butter and press into bottom of 9-inch spring-form pan. Cut the firm gelatins into 1/2-inch cubes. Whip the cream until stiff and blend with lemon gelatin. Fold in the gelatin cubes. Pour into crumb-lined pan. Chill at least 5 hours. Run knife or spatula between sides of dessert and pan. Before serving, remove sides of pan. Makes 16 servings.
Brown meat; drain any fat. Add the next 4 ingredients. Simmer 5 minutes. Add macaroni. Put in casserole (2 quarts) and sprinkle with cheese. Serves 8. Bake 15 minutes at 450°.
Mix and sift first 5 ingredients. Cream shortening and sugar. Beat in egg and molasses. Add flour mixture. Form teaspoons of dough into small balls and roll in sugar. Place on ungreased cookie sheet. Bake 12 minutes at 375° until tops are rounded and cracked.
*Can use La Choy bean sprouts, water chestnuts, bamboo shoots or frozen pea pods.