HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken and debone it. Shred into pieces and place in square or 13 x 9-inch baking dish.
Scrub clams and set aside. Saute garlic in oil for 1 minute. Add wine and next 3 ingredients and bring to boil. Add clams, reduce heat. Cover and simmer 5 minutes or until clams open. While sauce simmers, cook linguini. Divide linguini into large soups bowls and top with sauce and add cheese if so choose.
Cream sugar and margarine. Gradually add flour and vanilla. Add eggs and oatmeal with salt, baking powder and baking soda, mixing well. Melt chips and candy bars, then add pecans. Mixture will be stiff. Mix with hands. Put on cookie sheet in small balls about 2 inches apart. Bake at 350° for 7 minutes. Let cool and remove from cookie sheet.
Drain beans and mix together. Fry, but don't brown bacon. Add beans, bacon and onions to casserole dish. Add remaining ingredients. Bake at 350° for 1 hour.
Crush peanuts and sprinkle half over bottom of pie crust. Swirl small amount of peanut butter through softened ice cream. Spread in pie crust. Sprinkle more crushed salted peanuts over ice cream. Freeze.
Sprinkle roast with Chef Paul's Magic barbecue seasoning. Let stand for 30 minutes. In frying pan, brown roast on all sides. Put roast in crock-pot. Cook until tender. Saute cubed potatoes in butter until tender. Add onions and mushrooms. Add to roast about 30 minutes before serving.
Mix all ingredients. Roll into small balls; place on greased cookie sheet. Slightly flatten with a fork dipped in water. Bake at 350° for around 10 minutes or until brown.
Thaw spinach. Squeeze out water. Add mayonnaise, sour cream, water chestnuts, soup mix and green onions. Cut off top of bread and hollow out center of loaf. Place dip into hollowed out center. Place torn out bread pieces outside of the loaf.
Brown first three ingredients and drain fat. Add next 6 ingredients and simmer for 15 minutes. Cook noodles, about 2 1/2 cups cooked, in salt water. Drain.
Beat cream cheese until light and fluffy. Stir in remaining ingredients. Chill at least 8 hours. Serve with chips or fresh vegetables.
Season chops with salt and pepper. Dip in flour; brown in heavy skillet. Combine onions, green peppers, pineapple juice, catsup and Tabasco sauce. Pour this mixture over meat. Cover; cook slowly for about 1 hour, or until chops are thoroughly done. Serve chops with sauce over hot rice.
Saute onion and pepper in margarine. Add other ingredients, mixing well. Pour into a 1-quart greased casserole dish. Bake at 325° for 1 hour.
In medium bowl combine salmon, mayonnaise, egg, lemon juice, bread crumbs, onion, parsley and garlic salt. Mix well. Shape into 4 burgers (mixture will be moist). Heat 1 to 2 tablespoons oil in large skillet. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Serve on bun with your favorite sauce.
Melt butter in saucepan. Let cool. Beat egg and vanilla. Sift flour, baking powder and salt.
Season steak with salt and pepper; flour and brown steak. Place in iron Dutch oven; pour small amount of water over steak. Turn fire real low, cover with lid and cook until tender. She also cooked her chicken this way.
Combine all ingredients, except chicken and dipping sauce. Mix well. Cut chicken breasts in nugget size pieces. Dip nuggets in batter and fry in hot oil (375°). Drain on paper towels and dip in favorite sauce.
Preheat electric skillet to 300°. Melt shortening. Saute vermicelli until browned. Stir in meat and cook until it loses its red color. Stir in salt, pepper, garlic salt, onions, celery, green pepper, corn and chili powder. Add tomatoes and water, stirring gently. Set temperature to 200°. Simmer, covered, for 25 minutes. Place cheese slices on top and melt. Serves 8.
Cook rainbow rotini as directed and drain. Mix vegetables and cheese in desired amount with the rotini. Add Zesty Italian dressing and toss together. Refrigerate.
Dissolve jello according to package. Refrigerate. When starting to jell, add pineapple and pomegranate kernels. Pour into desired mold. Refrigerate until set. Top with mixture of sour cream and mayonnaise.
Boil until sugar has melted. Add nuts to mixture. Put in sheet pan and bake for 1 hour at 250°. Stir occasionally.
Melt sugar in light Karo syrup. When it reaches a boil, remove from heat. Stir in peanut butter. Stir in Rice Krispies. Press into 9 x 13-inch pan. Use wax paper to press so it will not stick to fingers.
Add all ingredients to blender. Cover and blend until smooth, about 30 seconds. Wait a few seconds before removing cover, for mix to settle.
Grind all vegetables and add 1/3 cup salt. Let stand 2 hours. Drain. Add vinegar, sugar, mustard seed and celery seed. Need not be cooked or sealed.
Sift flour, baking powder and salt together. Add brown sugar. Combine egg and milk; add milk mixture and shortening to flour. Mix enough to dampen flour. Fold in nuts and dates. Pour into 9 x 5 x 3-inch pan. Bake in moderate oven (350°) for 1 hour and 5 minutes. Cool.
Microwave 1 cup morsels in medium microsafe bowl on High for 1 minute. Stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature. Combine flour, baking powder and salt in a small bowl. Beat granulated sugar, butter and vanilla in large mixer bowl until crumbly. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in remaining morsels. Cover, just until firm (about 2 hours). Shape dough into 1 1/2-inch balls. Roll in powdered sugar. Place on ungreased baking sheets. Bake at 350° for 10 to 15 minutes or until sides are set, but centers are still soft. Cool for 2 minutes on cookie sheet.
Mix all ingredients except sugar and bring to rolling boil. Stir constantly. Add sugar. Continue stirring. Skim and ladle into 8 half-pint glasses. Cover with 1/8-inch paraffin.
Dissolve yeast in water. Add shortening, sugar and salt to milk. Cool. Add yeast; mix thoroughly. Add eggs. Stir in enough flour to make stiff. Knead well on floured board. Let rise slightly in greased bowl. Roll out. Cut and let rise 1 hour. Fry in hot fat and glaze while hot. Roll in powdered sugar and milk glaze.
Spread crescent rolls flat to cover baking sheet. Bake at 350°. Mix cream cheese, Miracle Whip or margarine and salad dressing mix. Spread over crust. Sprinkle with grated cheese. Top with vegetables and press down. Chill for 2 hours. Cut into bars.
Prepare pasta as directed on package; drain. Rinse with cold water; drain. Spray 8 x 13 dishes with nonstick spray and arrange in single layer to fill.
Cream butter and shortening well. Add sugar and cream well. Add eggs and cream until lemony colored. Add flour, salt and baking powder, a little at a time. Alternate with milk and add vanilla. Grease and flour a tube pan thoroughly. Place in a cold oven. Set oven to 325°. Bake for 60 to 70 minutes.
Soak 2 packages yeast in 1/2 cup warm water. While yeast soaks, combine sugar, Crisco and salt; pour 1 cup boiling water over ingredients. Add 1 cup flour and 1 cup cold water; let cool. When mixture is cool, add eggs. Add yeast to cooled mixture. Lastly add 7 cups flour to mixture. Place, covered, in refrigerator. Roll out and make rolls about 1 to 1 1/2 hours before baking, letting them rise until double in size. Bake in 400° to 425° oven until golden brown.
Combine ingredients together except for Parmesan cheese. Place in a small shallow baking dish. Bake at 400° for 30 minutes or microwave, covered, on High for 8 to 10 minutes. Top with grated cheese 5 minutes before done in oven and 1 minute in microwave so cheese can melt on top. Serve with your favorite crackers.
Combine the above ingredients and chill overnight. Serve with Fritos scoops or other chips. Makes 8 to 10 servings.
Chop artichokes and crush garlic with press. Add remaining ingredients, cover and microwave 3-5 minutes. Serve with Triscuits or other snack crackers.
Cream shortening and sugar; add beaten egg and molasses. Sift all dry ingredients and add. Add hot water last and beat until smooth. Bake in greased pan for 40 to 45 minutes at 350°. Makes 15 pieces.
Cook roast until browned on all sides; spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and simmer 2 hours or until meat is tender. Add vegetables. Cover and cook 40 minutes or until roast and vegetables are tender. Remove roast and vegetables. Cook sauce until it thickens. Serve with roast and vegetables.
Add salt, vinegar and vanilla to egg whites; beat until mixture forms peaks. Add sugar very gradually and continue beating until very stiff. Spoon in mounds on cookie sheet covered with plain ungreased paper. Shape 6 large cups with spoon. Bake in slow oven (250° or 275°) for 45 minutes. Remove from paper immediately. Cool.
In a large skillet, brown meat and onion in oil. Add remaining ingredients; stir until well mixed. Simmer, covered, 1 hour; stir occasionally.
Mix and form into small balls. Place on cookie sheet and bake in 350° oven until browned.
Trim excess fat from roast. Cut 8 crosswise slits or pockets in roast, 3-inches deep. Place roast in plastic bag; set in a deep bowl. Pour wine over roast; seal bag. Marinate in refrigerator 6 to 24 hours, turning bag occasionally.
Combine all ingredients and pour into lightly greased 9 x 13-inch casserole. Top with buttered cracker crumbs and bake at 325° for 30 minutes.
Cream together the butter, molasses, egg and sugar. Add flour, soda, salt and cinnamon. Fold in oats and raisins. Drop full teaspoons of batter onto a lightly greased cookie sheet. Bake for 10 minutes at 350°.
Cream together shortening and sugar. Add eggs, one at a time, then add the rest of ingredients. Bake in tube pan at 350° for 1 hour or in 3 layer pans for 30 minutes. Grease and flour pans.
Saute ground beef and green pepper until meat is done. Drain off fat. Add soups, spices and mushrooms to meat mixture. Simmer on low heat. Cook noodles according to package directions; drain. Add meat mixture to noodles. Pour into casserole dish. Top with Mozzarella cheese. Bake at 350° for 35 to 40 minutes.
Spread cream cheese mixture over crust. Pour jello over cheese layer and refrigerate until set.
In a mixing bowl mix together eggs, sugar, oil and pumpkin until light and fluffy. Stir dry ingredients together. Add to pumpkin mixture and mix well. Spread in greased 12 x 10 x 1-inch pan. Bake at 350° for 25 to 30 minutes. Cool and frost with Cream Cheese Icing.
Grease a 1 1/2-quart baking dish. Fill with bread torn into cubes. In mixing bowl, mix remaining ingredients and pour over bread sliced until moistened. Sprinkle top with cinnamon. Bake at 350° for 45 minutes and 300° for 15 minutes longer.
Heat oven to 350°. Cut each pepper lengthwise in half. Wash insides and outsides. Remove seeds and membranes. Cook pepper in boiling salted water for 5 minutes. Drain and set aside.
In a saucepan, heat milk and butter to a boil. Remove from heat; stir in cooked rice and raisins. In a bowl, add eggs and beat well. Stir in sugar and vanilla. Combine rice mixture and egg mixture. Pour into greased 1-1/2 quart baking dish. Sprinkle cinnamon and nutmeg over the top. Bake at 350° for 45 minutes, or until firm. Yield 4 to 6 servings.
Cream shortening and sugars. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Mix well. Shape into rolls. Wrap in wax paper and store in refrigerator until chilled or overnight. Slice 1/2-inch and bake 10 minutes at 350°. You can add raisins.
Mix flour, baking powder, salt, vanilla pudding, margarine, milk and egg for 2 minutes. Pour into a 9 or 10-inch greased pie plate. Arrange on top the peaches. In a small bowl mix cream cheese, sugar and peach juice. Spoon on top of the peaches to within 1-inch of the crust. Be careful not to get too close to edge of plate. Sprinkle the whole pie with a mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 350° for 30 to 35 minutes.
Stir applesauce into Jell-O mixture. Chill until partly jelled. Blend remaining ingredients. Swirl through Jell-O; chill until set.
Cut chicken into small pieces. Heat oil in deep skillet and saute chicken in heated oil for 5 minutes. Add cabbage, celery and sprouts. Mix well. Cover and cook over low heat 3 minutes. Cook noodles according to directions, then add noodles to chicken mixture. In a separate bowl, mix together cornstarch and broth. Stir into chicken mixture until thickened. Sprinkle with scallions, caraway seed and lemon juice. Makes 4 servings. Contains 380 calories.
Melt margarine and stir in cinnamon. Toss with cereal, pecans and pretzels. Spread on baking sheet. Bake at 250° for about 10 minutes, stirring once. Mix in raisins. Store in airtight container. Yields 6 cups.
Brown beef; mix with beans in a casserole dish. Add barbecue sauce and salt. Mix together. Cut biscuits in half and place around edge of dish. Press down into mixture. Sprinkle cheese on top. Bake at 400° until biscuits are done.
Mix corn, eggs, milk, salt, pepper and butter together. Pour into well-greased casserole dish. Sprinkle cheese over top. Set casserole dish in a pan containing about 1 inch of hot water. Bake 45 minutes at 350°. Serves 6.
In a 2-quart pan, empty crushed pineapple and juice and bring to a boil. Add jello. Mix well. Cool. Then add buttermilk and pecans. Mix well. Empty into dish and refrigerate overnight.
Pound chicken lightly to form 1/8-inch thick rectangles, bone side facing up. Place 1 piece of Prosciutto on chicken piece, folding if too long. Place 1 slice of cheese atop Prosciutto, closer to one edge. Top with some tomato. Fold in long sides of chicken and roll up jelly roll style, starting from edge with cheese. Secure with wooden toothpicks.
Melt chips and peanut butter in microwave. Stir and fold in marshmallows. Pour in buttered pan. Refrigerate for 1 hour. Cut into squares and eat! Crunchy peanut butter will add nuts.
Cook chicken until tender; debone and place in oblong baking dish. Cover the chicken with Doritos chips. Mix soups, pepper, onion, tomatoes and broth together well. Pour over chips and chicken, then slice cheese and put on top. Bake at 350° for 30 minutes.
Place chicken in baking pan (lined with foil). Sprinkle salt over chicken; brush oil over this and coat chicken with bread crumbs. Sprinkle lemon juice on chicken. Bake at 350° for 1 hour.
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Sift all dry ingredients together and combine with first mixture. Mix flour with raisins and nuts. Mix well. Pour into 8-inch layer cake pans and bake in a slow oven at 300° about an hour or until cake leaves sides of pan.
Sift together	flour, soda and salt. Add sugar, brown sugar, eggs, vanilla and shortening. Blend all ingredients and mix well. Drop by teaspoon onto ungreased baking sheets. Bake at 350° for 10 to 12 minutes.
Mix all ingredients well. Pour over ice. This with the ice that melts makes enough to serve about 50 people.
Add the raisins, hot water, sugar and Crisco together; let it come to a boil. When cool, add cloves, nutmeg, cinnamon, soda and flour. Mix all together. Bake at 350° until golden brown for about an hour.
Cook ground beef, then drain off the grease. Mix sauce with one cup of water and tomato paste and boil (on back of package). Put 1/2 cup of sauce on corn shells. Fill shells with about 2 tablespoons of meat, about 1 teaspoon of cheese and 1 teaspoon of onion. Roll with seam down. Place rolled shells in pan. Cover the shells with the remaining sauce. Top with 1/2 cup cheese and about 2 tablespoons of onions. Bake for 15 to 20 minutes at 350°.
Brown meat and onion in small amount of fat. Mix balance of ingredients and pour over meat. Simmer 1 hour or longer. Serve over mashed potatoes or noodles.
Heat oven to 350°. Grease and flour 2 round pans, 9 x 1 1/2 inches. Beat flour, granulated sugar, baking powder, salt, shortening, milk and vanilla in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes. Stir in coconut. Pour into pans.
Reserve 1/2 can of juice from beans. Combine with all other ingredients except cheese. Put in 2-quart casserole. Top with cheese. Bake at 350° for 25 minutes.
Stir raspberry sherbet until smooth. Pour into 8 1/2 x 4 1/2-inch loaf pan. Level top. Open ladyfingers. Place over sherbet in 2 rows, end to end, cut side down. Stir orange sherbet. Pour over ladyfingers. Level top. Freeze almost firm. Whip cream. Fold in 1 teaspoon pecan syrup and chopped pecans. Pour over orange sherbet. Smooth top. Freeze. Wrap well. Loaf will keep at least 2 weeks and perhaps longer.
Dredge meat in seasoned flour; brown in hot fat (you may not need the fat at all at this point). Drain off excess drippings. Blend onions with water, wine, catsup, garlic powder, mustard and oregano and add to meat. Cover and simmer 2 to 3 hours or until meat is tender, adding liquid as needed (mushroom juice can be added). Add mushrooms just prior to serving.
Heat oven to 325°. Grease 10-inch spring-form pan. (If you use a regular round cake pan, you have to line the bottom with waxed paper, then grease. Bake as directed; cool 30 minutes before removing from pan.)
Beat eggs lightly. Add remaining ingredients and pour into buttered dish. Bake in slow oven at 300° for about 30 minutes or until well browned. May be served with whip cream.
Cream the first 6 ingredients together. Sift the remaining ingredients together. Add to creamed mixture. Add grated rind and juice of 1 orange. These cookies may be rolled or dropped. Bake 10 to 12 minutes at 400°. Frost with a combination of powdered sugar, butter and orange juice.
Combine everything but butterscotch chips, mix well and form into balls about 1 inch in diameter. Put on waxed paper and chill at least 30 minutes. Melt butterscotch chips in microwave on 50% power, using 30 second intervals and stirring in between. Dip balls into melted chips and use a spoon (a deep one is best) to remove and place back on waxed paper. Makes 20-30 snitches.
Pound chicken breasts to 1/4-inch thickness. Dip in Egg Beater and then coat with cracker meal; set aside. In a nonstick skillet, cook minced garlic in liquid Butter Buds for 1 to 2 minutes. Add chicken and cook for 6 minutes or until done, turning once. Remove to serving platter; keep warm.
Place corn meal, salt, sugar, baking powder and onion into mixing bowl. Blend ingredients together. Fold in eggs and milk . Continue mixing. Preheat skillet or electric frypan with vegetable oil, about 1-inch deep. When oil comes to a bubble, drop 1 spoonful of the batter at a time into oil. Reduce heat to medium and cook until browned. Drain on paper towels and serve with fried or stewed fish, in particular a Catfish Stew.
Drain cherries and set aside syrup. Add water to syrup until it amounts to 3/4 cup. Place in a small pan. Boil on high. Pour into blender. Add gelatin. Cover and mix at low speed (approximately 1/2 minute). Add cream cheese and ice. Blend at high for approximately 1 minute. Pour into mold or dessert bowls. Add cherries, one at a time, to mix. Chill until firm, approximately 1 hour. Unmold and serve chilled.
Cut lemon in chunks and remove seeds. Place in a food processor and process until finely chopped. Add remaining ingredients and process until well blended. Pour into unbaked pie shell. Bake at 375° for 25 minutes or until set in the middle.
Season chicken with salt and pepper. Saute onion and green pepper until lightly brown; sprinkle with paprika and stir in sour cream. Simmer covered until heated through. Serve over hot noodles.
Place cherry pie filling in buttered baking dish. Sprinkle box of cake mix over cherries and cover with melted stick of butter and pecans. Bake in 350° oven for 30 minutes. Any fruit can be used.
Grease and flour a 13 x 9-inch pan. Sprinkle nuts on bottom of pan. Cream the butter and sugar. Add eggs and beat until fluffy. Add flour. Spread batter over nuts. The batter is thick but you can spread it with a spatula. Sprinkle the fruit over the top. Bake at 300° for 1 hour. Cover with foil the last 15 minutes so it won't dry out.
Saute onion in 1 tablespoon of oil. Add other ingredients, mixing well. Simmer for 20 minutes.
Add butter to boiling water. Stir until butter is melted. Add flour and salt all at once. Stir vigorously until mixture is smooth and forms a ball that does not separate. Remove pan from heat. Cool mixture slightly. Add eggs, 1 at a time. Beat with spoon after each egg is added. Beat until smooth. Drop batter from tablespoon onto cookie sheet. Bake in hot oven (450°) for 15 minutes, then in a moderate oven (325°) for 20 minutes. Remove shells with spatula; cool on cake rack. Sprinkle with powdered sugar. Recipe makes 12 large puffs or 14 eclairs.
Mix first 3 ingredients; cook this but do not let set. Mix next 5 ingredients together. Grease a 13 x 9 x 2-inch pan with 1 tablespoon mayonnaise. Put cream cheese mixture on bottom of pan. Pour jello mixture on top and watch it (flip-flop).
Combine 1 cup of sugar with water in pan. Boil 10 minutes. Cream butter and sugar together (the remainder of sugar). Add vanilla and dry ingredients with milk. Mix well. Add nuts. Pour hot syrup into 1 1/2-quart casserole dish. Drop batter on top of syrup by spoonful. Bake at 350° for 45 minutes. Top with whipped cream.
Place 1 package biscuits in 8-inch round greased pan. Melt 1/2 cube butter and 1/2 container of cheese. When melted, pour evenly over rolls and bake at 350° until browned. Serve warm.
In large bowl, combine flour and sugar. In small bowl, combine half and half, oil, lemon extract and eggs; blend well. Add to dry ingredients, stirring just until moistened. Fold in raspberries and lemon rind. Fill greased muffin tins 3/4 full. Bake at 425° for 18 to 20 minutes, until golden brown. Makes 12 to 16 muffins.
Cook sausage; drain well. Cut bread into cubes with crust off. Beat eggs and seasoning; add milk. In 9 x 13-inch pan, layer bread, sausage and cheese. Pour egg mixture over. Bake at 350° for 45 minutes.
In large saucepan, combine vinegar, water, sugar and seasoning. Bring to a boil, stirring to dissolve sugar. Meanwhile, place one clove of garlic in each jar (1 quart); pack cukes and onions into jars. Fill jars with hot vinegar mixture. Helps to use a funnel and soup ladle. Replace lid, then cool in refrigerator for at least 24 hours to blend flavors. Stores in refrigerator up to 3 months. Give them to your friends.
Pour 6 cups of water and 1/2 teaspoon of oil into a large pot. Bring to a boil. Add shells. Saute ground beef in a skillet on medium flame until brown. Drain fat from the meat and replace into skillet. Add whole tomatoes and chop up. Add mushroom onion soup mix, red pepper, garlic powder and seasoned salt to meat. Cover and simmer. When shells are cooked, drain, rinse and return to pot. Add 1 package of MBT beef broth to shells and stir. Spoon ground meat into pot with shells; mix well. Serves 4.
Crush cookies and add margarine. Spread in the bottom of a 9 x 13-inch pan. Soften ice cream. Spoon over Oreo mixture and freeze. Add peanuts over ice cream.
Cook beef in a large skillet over medium-high heat until meat is brown, stirring to separate meat; drain fat. Add spaghetti sauce. Reduce heat to low. Heat through, stirring occasionally; set aside.
Melt butter over medium heat and keep hot until used. Put yolks in blender with lemon juice. Blend on low speed 10 seconds. Remove bubbling butter from heat and pour in thin stream into blender on low. Blend 1 minute or more to cook eggs. Add pepper.
Cream together margarine and sugar. Mix in peanut butter until smooth. Form into small balls. Chill 2 hours or more. In top of double boiler over simmering water, melt chocolate chips and paraffin. Spear a candy ball with a toothpick and dip in the chocolate, leaving a small area to give the "buckeye" effect. Dry dipped candies on wax paper. Store in tightly covered containers in refrigerator or freezer. Makes about 75.
Mix the first 6 ingredients until smooth. Sift salt, soda and sugar directly onto batter. Mix only until blended. Set aside for 15 minutes.