HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken in microwave until almost done (5 to 7 minutes). Remove and keep warm in a covered dish.
Saute onions with butter to soften. Season with salt and pepper. Fry liver until done. Chop eggs, meat, bread and onion. Run through food grinder with fine blade twice. If mixture appears dry add mayonnaise to suit. Serve with crackers.
Cut stem end off of squash and discard. Slice squash in half long way. With a spoon, scoop out the seeds and discard. Fill cavity with Butter Buds, salt and pepper. Bake in microwave oven covered for 15 to 25 minutes until done.
Set out all ingredients an hour before mixing. Cream butter or margarine, Crisco and sugar. Add eggs, one at a time, beating well after each. Add cocoa. Add flour and milk alternately, ending with flour. Add salt and vanilla. Beat well. Pour batter into a tube pan of which only the bottom has been greased. Bake at 325° for 1 hour and 35 minutes.
Boil 1/2 cup vinegar, 1/2 cup sugar and 1/2 cup salad oil. Pour over ingredients and chill overnight. Next day before serving, drain off some of the liquid.
Mix thoroughly; shape into balls. Prick sausage and brown, then set aside. Fry meatballs in olive oil until golden brown and remove.
Melt butter. Put in onion. Pour into bowl all other ingredients; stir well. Put into a 13 x 9-inch Pyrex dish (greased). Bake at 375° for 30 to 35 minutes.
Combine sugar and oleo and add eggs in a container; beat well. Mix with flour and buttermilk all the ingredients, then stir in the apples. Bake	in greased baking pan at 350° for 45 minutes.
Divide spinach, sauce, cheese, eggs and crumbs. Place in alternate layers in casserole. Dot with butter. Begin and end with bread crumbs. Bake at 350° until crumbs are browned. (Liquid from spinach may be used to prepare white sauce.) Yield: 4 servings.
Blend butter and flour. Add beef broth. Cook until thick. Add Worcestershire, mushrooms and sour cream. Heat and serve.
Cut sausage into thin slices and fry. Remove from grease and drain. Peel potatoes and cut into 1 in. cubes. Cover with water and boil until tender. Mix flour with 3/4 cup water. Mixture should be very thin with no lumps. Pour mixture into boiling potatoes, stir gently and add the sausage. Cook over medium low heat for 5-10 minutes.
Cream margarine and sugar. Add egg yolk. Beat until light. Stir in flour, salt and vanilla. Pat firmly into a lightly buttered 13 x 9-inch cake pan. Bake at 350° for 20 minutes or just until light golden brown.
Boil grape leaves if from grape vines for 15 minutes. Lay out grape leaves; stuff like a cabbage. Place roll of mixture at bottom of leaf, fold in sides and roll. Place rolled leaves, seam side down in large pot. After all leaves are rolled, pile in pot. Place large dish over the top of the leaves. Cover with water; bring to a boil. Cover pot and simmer for 30 to 45 minutes. Serve with lemon juice, pita bread and Slata.
Combine soup, cheese, onion, sour cream and melted butter. Mix well. Add hash browns to soup mixture and place in lightly greased 9 x 13-inch dish or pan. Melt 1/4 cup of butter; mix with 1 stack crushed saltine crackers and spread over top of casserole. Bake in preheated 350° oven for 1 hour.
Melt butter in a 9 x 13-inch pan. Put in rice. Combine soups and heat on Stove Top. Pour half of soup mixture over rice. Place chicken on top. Pour rest of soup on top of chicken. Bake at 350° for 45 minutes.
Beat eggs, sugar, salt and pepper; add corn, then milk. Add melted butter or margarine. Pour into a greased baking dish. Set dish in a pan of cold water. Place in a cold oven. Set oven at 400°. When oven reaches 400°, reduce heat to 275° and cook until knife comes out clear, about 1 hour.
Preheat oven to 350°. Melt margarine in baking dish. In mixing bowl combine dry ingredients and add milk; mix. Pour over margarine. Spoon pie filling over top of batter. Bake for 30 or 35 minutes.
Remove skin from chicken. Dip chicken in milk, then in Grape-Nuts flakes. Bake in Teflon pan at 400° for 1/2 hour. Reduce heat to 350°. Cover loosely with foil. Bake 20 to 30 minutes longer. Do not turn chicken during baking.
Sift flour, salt, cinnamon, nutmeg, cloves and soda together. Cream butter, sweetener and egg together until light and fluffy. Add flour mixture and applesauce alternately, mixing well after each addition. Fold in raisins and all-bran. Drop by level tablespoonfuls, about 1 inch apart, onto greased cookie sheet. Bake at 375° for 20 minutes, or until golden brown. Yields 4 dozen cookies.
Cream butter, sugar and eggs. Add flavoring, then dry ingredients and buttermilk. Bake in greased and floured tube pan for 1 1/4 hours at 350°.
Mix sugar, cocoa, milk and margarine in a pan. Bring to a full boil, boil just 1 minute, stirring often. Remove from heat, stir in oats and vanilla. Drop spoonfuls onto wax paper and let cool until hardened.
Mix cream cheese, pineapple, 1 cup pecans, green pepper, onion and salt. Use a little of the juice to mix. Refrigerate for 1 hour. Shape into ball; roll in remaining chopped nuts. Serve with assorted crackers.
Cream oleo and sugar. Add flour, vanilla and potato chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 325° for 12 to 15 minutes. Sprinkle with powdered sugar while hot (optional).
In large saucepan, combine corn syrup and sugar. Cook over medium heat until sugar dissolves; stir frequently. Bring to boil, then remove from heat. Stir in and mix well the peanut butter. Pour over Rice Krispies in a large bowl. Mix well. Pour into 10 x 16-inch cookie sheet with sides. Set aside.
Place chicken in crock-pot. Add water, salt, pepper and garlic powder. Cook on high until hot. Cook on low overnight. Cool, skin, bone and remove fat. Pull apart and chop. Add barbecue sauce; mix thoroughly. Place in baking dish. Bake at 300° for 1 1/2 hours.
Add mashed bananas to butter and sugar. Add eggs and salt. Add soda to sour milk. Vinegar can be added to milk to make it sour, 2 to 3 teaspoons. Add flour. Nuts may be added, if desired. Bake 1 hour at 350°. Makes 1 loaf.
Cook broccoli and drain. Cook rice and drain. Mix broccoli, rice, soup and 1/2 cup cheese together. Pour into casserole dish. Sprinkle rest of cheese on top and bake at 350° until the cheese melts.
Boil together for about 15 or 20 minutes. Then add 8 to 10 cups peeled, quartered apples (Jonathans are good). Simmer until apples are tender. This is a big recipe.
In saucepan, melt margarine over low heat. Take off heat. Mix sugar, then blend other ingredients in order. Press in ungreased dish. Bake at 350° for 10 to 12 minutes.
Mix all ingredients, except tomato sauce. Preheat oven to 350°. Spread 1/4 cup of tomato sauce on top of the mixture. Bake for 45 to 70 minutes, depending on the oven.
Cut ahi into steaks about 3/4-inch thick. Salt and pepper steaks and lay in baking dish (touching each other). Mix mayonnaise and onions together and spread over top of steaks. Next, spread bread crumbs on top, then spread crab on top of crumbs. Add optional mushrooms. Melt butter, garlic powder and lemon juice. Dribble over fish. Bake at 350° for approximately 20 minutes.
Place bologna in muffin cups. Do not cut edges. Stir together beans, mustard and molasses. Place 1 tablespoon of mixture in center of bologna. Top with cheese and onion. Place under broiler; heat until bologna curls up into cup shape and cheese melts. Serve hot with chips or French fries.
Dissolve jello as per directions on box. When jello is almost completely thickened, beat with electric mixer. On slow speed, beat in cottage cheese and pineapple. Let set to thicken and ready for use.
Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heat for 2 mins. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners sugar. Place pan in ice water and stir until thick enough to spread.
Place one burrito tortilla on working surface; butter well. Fill with chopped apples, nuts, sugar and sprinkle a little Minute Tapioca over the filling. Place filling on one side. Roll up the tortilla. Place in a pan and bake at 325° until done. Slice and serve. Surprise! It tastes and is as good as strudel.
Mix all ingredients and put in an ice cream freezer. Follow direction on freezer for making ice cream. Ice cream can be any flavor, just add what you like best!
Chop chicken into cube. Pan-grill chicken with seasonings, bell pepper and onion. After browned, place sub rolls on top to steam for a minute. Put on roll and add Provolone cheese. Serve warm.
Grease a 9-inch pie tin. Put raw cranberries into the greased pie tin. Sprinkle with 1/2 cup sugar and nut meats. Mix remaining ingredients in a bowl and pour over cranberry mixture. Bake at 325° for 35 to 40 minutes. Serve warm topped with whipped cream or vanilla ice cream.
Combine dry ingredients. Add water gradually so that it doesn't lump. Heat to serving temperature. Add marshmallows, if desired.
Dissolve Jell-O in boiling water; add cold water and salt. Chill until cold and soupy. Place in bowl of cracked ice or ice water and whip with beater until fluffy and thick like whipped cream. Fold in bananas, pineapple and marshmallows. Turn into mold; chill until firm. Unmold and serve plain or with whipped cream. Serves 10.
Mix ham, celery and egg. Combine curry powder and olive oil. Add to ham mixture and moisten with mayonnaise. Add salt to taste.
Boil 4 quarts of water. Cook shells according to package directions. Drain and cool. In a large bowl, combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell with about 2 tablespoons cheese mixture.
Bake at 350° for 30 minutes in sheet pan. Ice with powdered sugar icing. May use half the coconut in icing.
Layer ingredients in order. Cover with foil. Bake 30 minutes at 325°. Take foil off and brown under broiler.
Beat well until each ingredient is added. Pour in unbaked pie shell; place pecan halves on top of liquid. Bake 40 to 50 minutes in an oven set at 375°.
Put cabbage, apples, bay leaf, salt and cloves into bowl. Pour vinegar over mixture; mix well. Cover and let set overnight.
Cook and debone chicken. Combine chicken, soup and sour cream. Spread in greased casserole dish. Combine cracker crumbs and melted butter. Sprinkle over chicken mixture. Bake at 350° until bubbly.
Saute onion in butter. Cook broccoli per package instructions. Mix remaining ingredients. Bake at 350° for 45 minutes.
Cook spinach in pan with no water over low heat. Drain. Add cottage cheese, eggs and 2 tablespoons butter. Add salt to taste and mix thoroughly.
Mix all ingredients together and pour over crackers. Mix to coat. Place on cookie sheet and bake at 275° for 15 to 20 minutes. Stir every 5 minutes.
Melt chocolate chips and butter. Remove from heat and stir in condensed milk. Stir in flour, nuts and vanilla until combined well. Cover each candy kiss completely with 1 level tablespoon of dough. Place cookies on cookie sheet 1 inch apart. Bake at 350° for 6 to 7 minutes. Cookies will appear soft and shiny. Cool. Melt white chocolate and Crisco and drizzle over cookies. Cool.
Cover raisins with boiling water; let stand until raisins are soft. Cream margarine and sugar. Add eggs and vanilla and beat well. Add flour, salt, cinnamon, nutmeg and baking soda mixture; mix well. Stir in oatmeal and raisins and mix well. Drop with spoon on lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Preheat oven to 350°. Work butter until creamy. Add sugar, syrup, spices, baking soda, almonds and flour. Turn onto floured baking board and knead until smooth. Shape into 2 thick, slightly flattened rolls. Wrap each in wax paper. Chill. Cut crosswise into thin slices. Place on ungreased baking sheet and bake for 8 to 10 minutes.
Mix together and roll in cabbage leaves. Bake at 250° for 1 hour.
Sift dry ingredients together. Cut in butter until mixture is like corn meal. Add egg and almond extract; mix well and roll into a ball. Roll slightly less than 1/4-inch; cut with a 2-inch round cutter. Place on an ungreased cookie sheet, about 2 inches apart. (Or, form into 1-inch balls and flatten on cookie sheet with a spoon to form a circle.) Place an almond half on top of each cookie. Bake in a 325° oven for about 15 to 20 minutes. Yields 50 cookies.
Toss first 5 ingredients. Whip cream; add remaining ingredients except lettuce and blend well. Fold dressing into salad. Serve cold on lettuce cups. Makes 6 to 8 servings.
Heat oven to 425°. Beat eggs until blended. Stir in cream, onion, salt and cayenne pepper. Pat crabmeat dry with paper towels. Sprinkle crabmeat and cheese over pie shell. Pour egg mixture over crabmeat and cheese. Sprinkle with parsley. Bake 15 minutes. Reduce oven temperature to 300°. Bake 30 minutes longer or until done. Let stand for 10 minutes before cutting.
Place pork in baking dish and add all ingredients, mixed well. Cover tightly with foil and bake at 250° for 3 1/2 to 4 hours. Shred meat with 2 forks and return to oven (covered) and continue baking 1 to 2 more hours until really tender. Stir occasionally. If sauce cooks down, make additional and add to meat. Serve with rolls.
In a large saucepan over medium heat, bring all ingredients to a boil. Simmer for 10 minutes, stirring occasionally. Put in a slow cooker and set on medium until time to serve. When ready to serve, strain. Pour into a punch bowl. Serve warm. Makes 20 servings.
Mix all ingredients together in small balls (egg size) in baking dish. Mix 1/2 cup catsup and 1/2 cup water and pour over top of meat balls. Bake 1 hour at 350°. Freezes well.
Mix flour, sugar, shortening and coconut to form crumbs. Reserve 1/2 cup for topping. In another bowl, mix egg, honey and 3/4 cup hot water. Add dry mixture. Dissolve soda in remaining 1/4 cup hot water and add to mixture. Pour into pie shell and sprinkle crumbs on top. Bake at 375° for 35 minutes. This pie will keep for several days without refrigeration. This is an old Amish recipe.
In a large boiler, boil peaches for 2 minutes. Remove from boiling water and immerse in cold water. Remove from cold water and cut tops off peaches; core pit. Cut a small area off the bottom so the peach will stand up straight. Stand in greased baking dish.
Cook the chicken until done (I bake it first for 1 1/2 hours with a little water until tender). Cool and then cut into small pieces or shred. (You can also cut the raw chicken into pieces and cook it until done with the onion and garlic.) Saute the onion and garlic. Add the cooked chicken and spices and simmer a few minutes. Add to the undrained beans and chicken broth. Simmer for 2 hours. Add the cheese and stir until melted.
Blend all the ingredients except the oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1 1/2-quarts. This dressing keeps well in the refrigerator.
Mix onion and mayonnaise. Add lemon juice, garlic and tarragon. Set aside.
Cut bean cake squares in half and gently pull open the center of each, making little bags. Simmer in water to cover, 20 minutes. Drain. Place chicken stock, soy sauce, sugar and a dash of monosodium glutamate in a saucepan. Bring to a boil; add the bags and simmer 15 minutes. Carefully spoon out bags; drain. Cook chicken breasts in remaining liquid for about 5 minutes. Remove. Add mushrooms to pan and cook for 15 minutes. If most of the liquid is gone, add 1/3 cup chicken stock, 1 teaspoon each of soy sauce and sugar, and a dash of monosodium glutamate. Drain mushrooms when tender. Snap ends off peas; pull side strings. Cut into small pieces. Parboil in salted water for 1 minute. Drain and rinse with cold water. Gently combine chicken, vegetables, omelet and sushi rice. Fill bags; fold over top to close. Makes 12 bags.
Combine corn, peas, onion, celery, pimento and water chestnuts. Bring to boil the vinegar, sugar, oil, salt and pepper. Pour over vegetables. Stir. Cover and marinate a few hours or overnight.
Mix pretzels, 3 tablespoons sugar and margarine together; press into a 13 x 9 x 2 inch pan. Bake at 400° for 7 minutes.
Heat soup, chillies and sour cream until mixed well. Spread thin layer of soup mixture in 9 x 13-inch dish. Sprinkle cheese and onion on shell, then 1 tablespoon soup mixture. Roll and place in dish. Pour remaining soup mixture over top of tortillas. Cover with remaining cheese.
Preheat oven to 400°. Beat egg; stir in milk and oil. Mix in remaining ingredients until moistened. Apple should be peeled and diced. Cranberries should be halved. (Batter should be lumpy.) Bake 20 minutes or until slightly browned. Makes 12 to 15 muffins. Enjoy!
Spread cream cheese in bottom of 2 glass pie plates. Put chili on next, then Cheddar cheese. Serve with nacho chips. Makes 2 (9-inch) pies.
In a large bowl, combine the 2 flours. In a large bowl, mix 1 1/2 cups of mixed flours, sugar, caraway, sunflower seeds, pumpkin seeds and yeast. In saucepan, combine water, milk and butter and heat slowly over low heat until warm (110°). Add milk mixture to caraway mixture, enough to make a thick batter and beat for 2 minutes. Add remaining flour to make stiff dough. Stir in bowl until well mixed. Cover with damp cloth; rise until doubled, 45 minutes. Stir batter down 30 seconds. Put in a 1 1/2-quart casserole or buttered bread pan. Rise, covered, 30 minutes. Bake in preheated 400° oven for 45 to 50 minutes until dark brown. Remove from pan or casserole and cool on rack.
Combine all ingredients in a medium sized mixing bowl. Mix well with hands. Shape into finger size cookies.
Mix hash browns, 1/2 cup of melted butter, salt, pepper, onion, soup and sour cream. Add cheese. Spread in a 9 x 13-inch buttered dish.
Mix first 3 ingredients and put in 9 x 13-inch baking dish. Mix remaining ingredients and sprinkle over berries. Bake at 375° for 40 minutes; serve with cream or ice cream.
Drain peaches, pineapple and oranges. Save juice. Put 2 1/2 cups juice in saucepan. Add pudding and cook until it boils. After cools, put pudding over fruit. Just before serving, add bananas and grapes.
Cut cauliflower, broccoli, mushrooms and onions into bite sized pieces. Combine with dressing and marinate in refrigerator several hours or overnight. Add cut up tomato and stir when ready to serve.
In medium size bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well mixed. Blend in lemon juice and vanilla flavoring. Turn into crust. Refrigerate 2 or 3 hours. Garnish with chilled pie filling.
In a very large bowl, combine cheese, soup, sour cream, onion, 1/2 cup margarine, salt and pepper; mix well. Fold in hash browns. Pour mixture into a greased 9 x 13-inch baking dish. Toss together corn flake crumbs and 1 tablespoon margarine. Sprinkle over casserole. Bake at 350° for 1 hour or until casserole is golden brown and potatoes are tender. Serves 10.
Cut the margarine into flour until the texture resembles coarse meal. Grate cheese into a fine mixture. Mix cheese, pepper and salt with flour mixture. Fold in rice crispies. Press the mixture into an individual biscuit cutter. Remove the pressed mixture to a cookie sheet one at a time. Bake at 350° for 13 to 15 minutes.
Combine beet juice, lemon juice and pectin in a large pan. Bring to a rolling boil. Quickly add sugar and boil for 6 minutes. Add the soft drink powder and mix thoroughly. Pour into 8 ounce jelly jars. Fill to within 1/2-inch to top of jars. Screw bands on lids tightly; process in boiling water bath 5 minutes. Yields 4 (8 ounce) jars.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie dish. Cook ground meat and onion over medium heat until meat is brown; drain. Spread in pie plate. Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bake 25 minutes. Top with spaghetti sauce and cheese; bake for another 15 minutes. Cool 5 minutes. Yields 6 to 8 servings.
Pour 1 tablespoon oil into a wok or large skillet coating bottom and sides; heat to medium high (325°) for 2 minutes. Add broccoli and next 4 ingredients; stir-fry 4 minutes. Remove vegetables from skillet. Pour remaining 1 tablespoon oil into wok. Add chicken; stir-fry 4 minutes or until tender. Return vegetables to wok; stir in salad dressing, soy sauce and ginger. Serve over rice. Yields 3 to 4 servings.
Make paste of ingredients. Spread on party rye. Bake at 400° until brown.
Cook bacon and drain. Saute celery and onions in drippings until tender. Add mushrooms, cooked rice, salt and soy sauce, stirring gently to coat all ingredients with soy sauce. Cook 10 minutes longer on low, stirring occasionally. Add crumbled bacon and mix well. Serve.
Cook pineapple and sugar for 5 minutes, stirring; cool. Add mayonnaise, grated cheese and cut up pecans. Fold in the whipped cream. Put in loaf pan and chill.
Sift all dry ingredients together. Cream sugar and oil. Add eggs one at a time, add carrots. Combine carrot mixture with flour mixture. Pour into 3 well-greased cake pans and bake at 325 degrees for 30 minutes or until done. Frost with cream cheese frosting.
In a large cast-iron skillet, brown hamburger meat with onion. Add beans, brown sugar and barbecue sauce. Simmer 20 to 25 minutes.
Brown meat in oil. Add 2 cups water, barbecue sauce, carrots, potatoes, onions and salt. Cover and simmer 1 hour. Gradually add remaining water to flour, stirring until well blended. Add flour mixture to hot meat and vegetables, stirring constantly until it boils and thickens. Prepare biscuit mix like dumplings. Drop by tablespoons onto hot stew mixture. Simmer 10 minutes. Cover; simmer another 15 minutes. Serves 6 to 8.
Make Jell-O as directed on package; refrigerate until partially set (will stick to sides of bowl). Remove from refrigerator and whip with electric mixer. While still beating, gradually add the Cool Whip. Fold in the mandarin orange sections. Pour into a 9 x 13-inch pan. Sprinkle with chopped nuts. Refrigerate. Cut into squares for serving.
Scoop out the center of the rye bread and break center into pieces. Bring beer to a boil; add butter. In a separate bowl, put cheese, onions and Worcestershire sauce. Add beer and butter mixture and blend until smooth. Place mixture into the bread bowl. Refrigerate for 1/2 to 1 hour until cheese is firm. Place on a serving tray with bread crumbs around the outside.
Cook on high until it boils; turn down and stir until liquid leavens. Put in shallow pan. Cook 15 minutes in oven (350°). Take out; stir and cook 15 more minutes.
Cook broccoli per package directions. Drain. Combine all other ingredients, except crackers. Mix with broccoli. Pour into a greased casserole. Sprinkle crackers on the top. Bake at 350° for 40 minutes.
Trim part of fat from meat; cut meat in 2-inch cubes. In large glass bowl, combine meat, onions, parsley, salt and pepper. Pour over wine and mix thoroughly. Refrigerate overnight. When ready to barbecue, mix meat again. Spear meat alternately with onions, tomatoes and peppers on long metal rods or small individual wooden skewers. Cook over coals to desired degree of doneness.
Bake cake mix as directed in a 13 x 9-inch pan. Cool. Mix milk and instant vanilla pudding. Beat well. Add cream cheese. Beat well. Spread over cooled cake. Spread drained pineapple over top of pudding mixture. Cover with Cool Whip. Sprinkle with chopped nuts. Place cherry halves on top.
Prepare pudding as directed on package. Beat in peanut butter with rotary eggbeater. Spoon pudding into 4 dessert dishes. Chill in refrigerator at least 1 hour.
Fry bacon and crumble. Add onion and garlic (minced) to 1/4 cup bacon drippings. Add soup, slowly stir in milk. Blend until smooth. Add cheese until melted. Add bacon and rest of ingredients. Pour into fondue pot and keep warm. Garnish with bacon and parsley. If mixture becomes too thick, add a little milk. Makes 5 cups.
Brown ground turkey in skillet sprayed with nonstick cooking spray. Add taco seasoning and water and simmer and stir until all water is cooked away. Set aside to cool. Spread refried beans evenly over bottom of 8-inch or 9-inch round or square baking dish. Layer with meat, green chilies, onion and sour cream. Top with grated cheese and tomatoes. Chill and serve with no-oil tortilla chips. Recipe makes 8 servings. Ultra low-fat.