HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into strips against the grain. Pull stems from spinach and tear leaves. Peel and section oranges. Cut radishes and onion into thin slices. Shake vinegar, oil, salt and pepper. Pour dressing over spinach and chicken combination.
Boil pepperoni 5 minutes to remove grease. Drain. Saute onion in 1 1/2 tablespoons butter until golden brown. Place remaining butter in baking dish. Toss spaghetti in butter. Cover spaghetti with 1 can tomato sauce. Add 1/2 of the Swiss cheese, 1/2 of the Mozzarella, all the mushrooms and onions. Sprinkle with oregano and basil. Top with remaining Swiss cheese and pepperoni. Add second can tomato sauce and rest of Mozzarella cheese. Bake 20 to 25 minutes.
Mix popcorn and peanuts together. Bring sugar, syrup and honey to a boil. Stir constantly until it boils, then boil hard for 2 minutes. Remove from heat and stir in peanut butter and vanilla. Pour this mixture over the popcorn. Stir and let cool in shallow pan. After cooled, break into pieces.
Cook sugar, milk and salt over medium heat to a soft ball stage. Remove from heat. Add vanilla and peanut butter. Beat until thick. Pour on greased cookie sheet. Cool; cut into squares.
Moisten the bread crumbs with water. Add the remaining ingredients. If too thick, add more water until mixture pours easily into a greased or sprayed casserole dish. Bake at 350° for 25 to 30 minutes or until lightly browned and set.
Dip bananas in lemon or pineapple juice to prevent darkening. Combine powdered sugar, eggs and margarine and beat with an electric mixer about 5 minutes until fluffy. Add grated chocolate and mix well. Thinly slice two bananas and arrange in cooled, baked shell. Pour mixture in shell. Top with one sliced banana arranged around the rim of the pie to form border. Chill 2 hours. Just before serving, top with whipped dessert topping and chopped nutmeats.
Combine all ingredients in 2-quart microproof casserole. Cover and place in oven. Cook on 100% power for 5 minutes. Cook on 50% power for 13 minutes. Let stand for 5 minutes. Stir through before serving.
Combine all ingredients and beat vigorously until well blended. Spread mixture into greased 8 x 8-inch pan. Bake at 350° for 30 to 35 minutes. Cut into 2-inch squares. Serves 16.
Peel potatoes; cut into large pieces. Place in a 2-quart baking pan. Pour butter over potatoes; toss until they are well coated. Sprinkle with paprika, salt and pepper. Bake, uncovered, at 350° for 45 to 60 minutes, or until potatoes are tender.
Cream the butter, sugar, egg and vanilla. Add flour, cinnamon and baking soda. Mix well, then add remaining ingredients. Drop by spoonfuls on cookie sheet. Bake at 350° for approximately 12 minutes.
Spread the onions in a 9 x 9-inch glass casserole. Alternate slices of potato and squash, standing on edge, to fill the casserole. Sprinkle with salt, pepper and flour. Pour the broth over the entire surface, slowly, so that the flour is moistened. Bake, uncovered, in a 350° oven until tender, about 45 to 50 minutes. Serves 6.
Fry bacon; drain off most of fat and add flour to thicken. Add sugar, vinegar and water. Pour while hot over cut up boiled potatoes and onion. Let set for hours before serving, perhaps overnight. Serve warm.
In large saucepan, heat apple juice and cinnamon stick to boiling; reduce heat. Cover and simmer 5 minutes. Uncover and stir in remaining ingredients and simmer 5 minutes longer. Serve in punch bowl. Makes 16 servings, about 1/2 cup each.
Mix ingredients in order listed. Put in 1 to 1 1/2-quart casserole and cook 35 minutes at 350°. This makes its own crust.
Preheat oven to 350°. Combine ingredients. Pour batter into an ungreased 9 x 13-inch baking dish. Bake for 30 minutes. Cool and cut 24 pieces.
In a large saucepan, bring 1 quart of water to a boil, then add coffee. Remove from heat. In a separate saucepan, bring the other quart of water to a boil; add sugar and stir until all sugar is dissolved. Mix both water mixtures together and let sit until cool. When cool, add vanilla and pure grain alcohol and mix. Pour into a gallon container and store in a dark place for 2 weeks to ferment. Makes 1 gallon.
Combine all ingredients. Mix well. Pour into greased crock-pot. Cook on low 4 to 6 hours. May be doubled for 5-quart crock-pot.
Line a 9-inch square pan with whole graham crackers, breaking crackers, if needed. Blend milk and pudding mix. Beat at high speed for 2 minutes. Scrape bowl. Reserve a few orange sections for garnish; dice remaining oranges and fold into mixture with nuts. Spoon 1/2 of mixture over crackers. Add another layer of crackers, then remaining pudding mixture. Garnish with orange sections and mint leaves. Chill for 4 hours. Makes 9 servings.
Peel and core apples. Crumble granola bars or use granola cereal. Mix all ingredients and chill.
Combine flour, cinnamon, soda and salt; set aside. In another bowl beat together oil, eggs and sugar. Gradually add dry ingredients. Mix until moist. Stir in strawberries and pecans. Pour batter into a greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes or until toothpick comes out clean. Cool in pan. Makes 1 loaf.
Crush Oreo cookies; set aside. Cream together margarine, cream cheese and sugar. Mix together milk and pudding mix. After thickened, blend in Cool Whip. Add creamed mix to pudding mix.
Mix all vegetables in large bowl in any proportion with more tomatoes than other veggies. Add vinegar and sugar. Add parsley to taste and place all ingredients in sealed bowl in fridge overnight. Serve cold by dipping vegetables out of marinade in slotted spoon. Good for 2 days. Is best if fresh garden veggies are used.
Cook the onions and green pepper in a little oil until yellow. Add the hamburger. Cook over medium heat until well blended. Stir in the remaining ingredients. Put in baking dish with lid. Bake at 350° for 1 hour, covered. Take cover off and cook 20 minutes longer to brown.
Mix jello and hot water. Stir until jello has melted. Set aside until cooled. After cooled, mix in Kool-Aid, cold water, pineapple juice and 7-Up. After that is mixed well, add sherbet. It is best to put sherbet out 1 to 2 hours before ready to use so that it will be half melted.
Mix thoroughly all ingredients. Put into ice cream maker can. Crushed fruit may be added. Finish filling can with whole milk. Freeze. Makes 1 gallon.
Combine all ingredients except crackers in a buttered dish. Top with cracker crumbs. Bake 30 to 40 minutes at 325°.
Remove stems from mushrooms and chop finely. In medium pan, melt butter or margarine. Add stems and cook until tender. Add soup mix, bread crumbs, sherry and nuts; mix well. Fill caps and place on greased pan; sprinkle with cheese. Broil 5 minutes. These can be made ahead and frozen. Defrost slightly before broiling.
Mix pudding and pineapple. Add Cool Whip, marshmallows and optional ingredients. Refrigerate until serving.
Pour into large oblong dish 2 cans of peach pie filling. Sprinkle 1 box of dry yellow cake mix over peaches. Melt 2 sticks of oleo and pour over cake mix. Sprinkle 1 cup of coconut over top. Sprinkle 1/2 to 3/4 cup of nuts over coconut. Bake at 325° for 45 minutes.
In a microwave-proof container, put morsels, milk and vanilla and microwave until melted. Take out and combine; add nuts. Chill. Roll into 2 (5-inch long) rolls, 2 inches round. Beat an egg white until frothy. Frost rolls. Cover roll completely with pecans. Let dry, uncovered, overnight. Wrap in plastic wrap. Give as a gift or slice and serve.
Cook sugar, milk and Karo to soft ball stage (240° on candy thermometer). Let cool 3 minutes. Add chopped dates. Cook 5 minutes and stir well. Beat until it begins to thicken. Add pecans and vanilla.
Slice potatoes 1/4-inch thick. Slice onions and place on potatoes in layered form in baking dish. Add salt and pepper to liking.	Slice butter on top of potatoes and onions. Bake 45 minutes at 350°. Cover with foil, then	take out. Cover with paprika and bake 15 minutes more, uncovered.
Mix well. Make into small balls. Put on baking sheet and bake 20 minutes. These freeze well also.
Squeeze and wring out all juice from kraut. Cut pimento in fine strips. Chop green pepper and celery. Finely chop onion. Mix all ingredients together in large bowl. Place in covered container. Will keep in refrigerator for several weeks.
Beat potatoes with butter, eggs and milk. Sift dry ingredients and add to liquid. Dough should be soft yet firm enough to roll. Cut with doughnut cutter. Fry at 375° until golden brown on both sides. Makes about 5 dozen doughnuts and holes.
Combine first five ingredients in bowl. Sift flour, sugar, cocoa, baking soda and salt together in separate bowl. Add water, oil, vinegar and vanilla and beat until well combined.
Cook over medium heat until it glumps together, stirring constantly. Knead while still warm.
Melt butter and peanut butter over low heat. Mix well. Add Rice Krispies. Mix well. Add confectioners sugar. Mix well. Roll mixture into balls and cool. Dip in melted chocolate.
In a large skillet, saute onion and bell pepper in oleo until tender. Add soup, diced Ro-Tel, cubed Velveeta and chicken. Heat until cheese melts. Season to taste with salt and pepper. Put 2/3 of mixture in a 9 x 13-inch casserole dish. Top with pasta and cover with remaining 1/3. Cook at 350° until hot and bubbly. Freezes well. Serves 8.
Combine ingredients in baking dish. Bake at 375°, uncovered, for 30 minutes or until hot and bubbly. Serve with raw vegetables or crackers.
Brown beef in skillet, leaving meat in large chunks. Add spaghetti sauce, water, oregano and vegetables. Bring to a full boil. Separate vegetables and stir. Reduce heat. Cover and simmer 3 minutes. Makes 3 to 4 servings.
In mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each. Combine dry ingredients and add to batter. Stir well and fold in apples, nuts and vanilla. Pour into a greased and floured tube pan. Bake 1 1/2 hours at 350°. Cool in pan 10 minutes. Put on wire rack to cool.
Make roux. Add water and seasonings (whatever you like). Add all ingredients and cook for about 45 minutes. Add rice and file.
Place apples in bowl and mix sugar and spices. Let stand until juice appears, about 10 minutes. Prepare pie crust and put in 9-inch pie plate. Put apples in plate and top with top crust. Dot with butter and sprinkle with sugar. Bake at 425° for 40 minutes.
Mix together. Pour into a greased loaf pan. Bake at 350° for 40 to 45 minutes.
Mix together pretzels, oleo and 3 tablespoons sugar. Pat in a 9 x 13-inch pan and bake 8 minutes. Mix cream cheese and 1 cup sugar. Fold in the Dream Whip, prepared according to box directions, into the cream cheese mixture. Spread over cooled pretzel crust. Mix strawberry jello and water plus frozen strawberries. Cool. Pour over cream cheese layer. Refrigerate until congealed. Makes 18 to 20 pieces.
Mix all ingredients together and chill before serving. Will serve about 10 people. Very good!
Boil squash until tender. Drain and add 3/4 cup crumbled crackers, salt and pepper. Stir. Put in dish. Top with cheese and stick in preheated oven at 350° until cheese is melted.
Boil unpeeled potatoes until done. Cool, peel and mash. Add flour and salt. Roll out on floured board about 1-inch high. Cut into 1-inch wide strips. Cut each strip into 2-inch pieces. Place in greased pan and bake at 400° for 30 minutes.
Cream butter and sugar. Add eggs, oil, salt and vanilla. After measuring flour, sift together with the other dry ingredients. Mix well. Roll dough into balls slightly smaller than a walnut. Dough will be soft. Roll ball in sugar. Flatten with the bottom of glass dipped in sugar. Allow room for spreading. Bake 10 to 12 minutes or lightly browned in 350° oven. These cookies are not supposed to get brown.
Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.
Grind the meat together. Beat egg and combine with milk. Let stand. Add seasonings and meats. Bake for one hour at 350°.
Cook beef and onion in skillet until meat is browned, stirring to crumble meat. Drain and wipe grease out of pan. Add taco seasoning mix and water, stirring. Bring to a boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally. Combine beans and 1/3 cup taco sauce. Spoon half of bean mixture in bottom of pie shell. Top with half of meat mixture, half of cheese and all of corn chips. Repeat layers with remaining bean mixture, meat mixture and cheese. Bake at 400° for 20 to 25 minutes. Top with sour cream, lettuce and tomato.
Combine oil, vinegar, onion, parsley, garlic, basil, oregano, mustard, black pepper, red pepper in a 4 cup measuring bowl. Reserve. Place peas in a large bow. Pour dressing over peas. Toss gently. Cover and refrigerate. Marinate overnight. Toss once. Line large platter with pepper rings and place peas in center. May add cubed ham and cheese.
Brown hamburger and onion together. Add garlic. Add remaining ingredients. Let simmer 5 to 10 minutes; stir in sour cream, then heat thoroughly. Serve over cooked noodles.
Layer refried beans in the bottom of a dish. Mix the mayonnaise, sour cream and taco seasoning together and put on top of the beans. Chop up onions, tomato and black olives and put on top. Top with grated cheese.
Reserve 2/3 cup crushed Oreos. Mix remaining crushed Oreos with 1/4 cup melted margarine in bowl. Press in 9 x 13-inch baking pan. Chill. Melt chocolate in heavy saucepan. Add 1/2 cup margarine, sugar, salt and evaporated milk. Boil for 4 minutes, stirring constantly. Add vanilla; cool. Spread over crust. Chill in freezer until set. Spread ice cream over chocolate layer. Sprinkle reserved Oreos over top. Freeze in covered container until firm.
Preheat oven to 350°. In heavy saucepan, combine caramels and 1/3 cup evaporated milk. Heat and stir until melted. Set aside. In a large mixing bowl, combine cake mix, butter and 1/3 cup evaporated milk. Mix by hand until moistened. Press half of this mixture on bottom of a greased and floured 9 x 13-inch pan. Bake 6 minutes. Sprinkle chocolate chips over baked crust; drizzle with melted caramels and crumble remaining cake mix mixture over all. Return to oven and bake an additional 15 to 18 minutes. Cool in refrigerator 30 minutes before cutting into bars.
Bring soup to the boiling point; melt cream cheese in it. Stir until blended, then add gelatin, soaked in 1/2 cup water. Set away to cool, then add vegetables. Serve on lettuce with a dressing. Good served with saltine crackers.
Melt margarine and marshmallows in microwave in 13 x 9 x 2-inch pan. Stir to mix. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula, press mixture evenly in pan. When cool, cut into squares.
Preheat oven to 500°. Cook 7 minutes per pound. Turn oven off for 2 hours. Do not open oven.
Cook potatoes in salted water, drain and cool slightly. Stir in butter and pepper; toss lightly. Spoon half of potato mixture into lightly greased dish. Top with half each of bacon and cheese; repeat. Bake at 350° for 20 minutes.
Heat olive oil in large nonstick frying pan to medium-high. Pound chicken breasts until thin or use flash-frozen chicken breasts, which are already thin. Dredge chicken in beaten egg, then dredge chicken in bread crumbs. Brown quickly in olive oil. While still very hot, cover chicken with lemon juice and wine. This will make a sauce and you will want a lot. Reduce heat to medium and cover. Allow to cook for at least 30 minutes. Cooking time may be up to an hour and will depend on the thickness of the chicken (the thinner the better) and how hot you cook it. Add broccoli, squash, onions, peppers, etc. to TOP of chicken for last 20 minutes of cooking time, if desired. Chicken should be very tender. Serve hot. Sauce can be served over the chicken or over rice, noodles or potatoes.
Brown chopped onion, chopped bell pepper and hamburger in frying pan. In a large casserole dish, add the remaining ingredients and the browned hamburger and onion. Cover very tightly. (If not covered good, it will not get done.) Bake in a 350° oven for 1 hour. When done, sprinkle grated cheese on top. Serves 6.
In a skillet, cook bacon until crisp. Drain and crumble; set aside. Place greens and onions in a salad bowl; refrigerate until serving. Combine all remaining ingredients in a jar and shake until well mixed. Just before serving, pour dressing over greens. Toss well to coat. Add bacon and toss. Yields 6 to 8 servings.
Cook and drain Creamettes. Brown beef, move to side of pan and saute onions. Grease a 2-quart casserole. Mix beef and onions. Put layer of macaroni (about half) in bottom, then layer beef and onions. Pour half can of corn over layers. Then add layer of cheese over this. Repeat all layers. Pour can of tomato soup over top. Bake at 325° for 40 to 60 minutes. Serves 6.
Mix all together. Roll in round balls. Pour diluted can of tomato sauce and 1 can of water over. Cover and cook 1 1/2 hours. Keep covered until done.
Blend butter and sugar together. Add eggs and teaspoon of vanilla. Add flour, baking soda and salt. Mix well. Next, add Rice Krispies and fold in chocolate chips. Bake at 350° for 8 to 10 minutes. (Grease baking sheet.)
Mix first 3 ingredients together. Bring to a boil. Boil 1 minute, remove from heat. Add vanilla and margarine, mix well and cool. Set aside.
Cook macaroni according to package directions; drain. Combine cottage cheese, sour cream, egg, salt, pepper and Cheddar cheese. A dash of cayenne pepper is also suggested. Mix well. Stir in drained macaroni. Spoon mixture into buttered 2-quart casserole dish; cover. Bake in moderate oven (350°) for 45 minutes. Uncover casserole; sprinkle with paprika. Bake 5 minutes longer.
Combine the above and carefully spread over the top of meat loaf, bake 10 min longer.
Mix Eagle Brand milk and Cool Whip together. Add lemon juice (you must add lemon juice for the mixture to firm). Add pineapple and nuts. Mix well. Pour into crust. Cool in fridge for a couple hours if you can wait that long. Makes 2 pies.
Mix all ingredients. Cook until thick. Remove from heat and add 1/2 bag coconut.
Preheat the oven to 350°. Combine 2 tablespoons sugar and cornstarch in small saucepan. Stir in water. Cook, stirring, over medium heat until thick and clear. Cool. Beat egg whites, salt and vanilla until soft mounds form. Add remaining sugar gradually, beating well after each addition. Add cornstarch mixture. Continue beating until meringue stands in stiff peaks. Mound onto cooled pie, sealing edges to pastry shell. Bake 10 to 12 minutes or until golden brown. Let pie cool at least 2 hours before cutting.
Mix all ingredients together. Put in 2 well-greased and floured bread pans. Bake at 325° for 1 1/2 hours.
Cream margarine and sugar. Beat in eggs. Add the rest of the ingredients. In separate small bowl, combine the following:
Mix in large bowl garlic, basil, oregano, pepper, bread, egg white and ground meat. Form large meatballs and stuff each with 1 teaspoon chopped pepperoni and 1 teaspoon chopped Mozzarella. Bake at 350° for 20 minutes.
Line a jelly roll pan with waxed paper and coat the paper with shortening. Mix until smooth the pumpkin, eggs, sugar, flour and soda. Pour onto pan. Bake at 350° for 15 minutes. While hot, flip pan onto kitchen towel. Remove the waxed paper and roll with towel like jelly roll. Refrigerate one hour.
Put oil in skillet with small amount of corn meal and get hot. Pour some of the hot oil into the bread mix. Mix well and pour into skillet. Bake at 350° until golden brown.
Mix Eagle Brand milk and lemon juice. Add cherry pie filling, Cool Whip, crushed pineapple and chopped pecans. Keep refrigerated.
Melt 3 tablespoons butter and stir in flour. Add milk and cook until thick. Add cheese, salt and pepper. Place cooked cabbage in greased casserole dish. Pour sauce over cabbage and sprinkle with bread crumbs. Dot with remaining butter. Bake 15 to 20 minutes at 400°.
Mix ingredients. Pour into a spring-form pan. Bake at 350° for 1 hour and 15 minutes. Sprinkle graham cracker crumbs on top when done. This recipe is supposed to make its own crust.
Mix all ingredients well. Spray pan with Baker's Joy. Pour into a Bundt pan or tube pan and bake at 325° for 1 hour or until cake springs back to touch.
Combine corn syrup, sugar, water and margarine in heavy saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture comes to a boil. Continue cooking without stirring until temperature reaches 280°. Gradually stir in salted peanuts until mixture comes to a boil. Cook, stirring frequently, until temperature reaches 300°; remove from heat. Add soda; blend quickly. Turn out onto heavy buttered cookie sheet and spread evenly with spatula. Cool and break into pieces. Yield: 1 1/2 pounds.
Beat the egg in a measuring cup. Add the vinegar and enough water to make 1 cup. Set aside. Cut shortening into flour until it resembles corn meal. Make 4 holes in flour mixture and add liquid. Mix quickly and lightly. This makes 2 pies with 2 crusts or 4 or 5 single pie crusts.
Cook and mash the squash, adding onion if desired. (I cook mine in the microwave in the same casserole it will be served in. Add a tablespoon or two of water, cover and microwave until tender.) Mix together the eggs, squash (and onion), cheese, milk, salt and pepper. Pour into a greased casserole. Top with the crushed crackers. Drizzle with margarine. Sprinkle with paprika. Bake at 350° for 35 minutes or until puffed and golden. Good leftover, too!
Peel, core and slice apples.	Melt butter and stir in brown sugar and cinnamon. Add apples, tossing to coat. Cover and cook on low heat 10 to 15 minutes, stirring occasionally.
Mix all ingredients together with mixer on medium for 3 minutes. Bake on a 1-inch deep baking sheet. Line sheet with wax paper and butter to avoid sticking. Bake at 325° for 25 minutes. Cool completely and slice into 4 equal layers; stack. Ice between layers and top but not on sides of cake.
Rub pork loin with salt and lemon pepper. Bake 1 1/2 hours at 375°. Add pineapple, sweet and sour sauce, soy sauce and carrots. Continue to cook 30 more minutes. Serve with rice.
Mix all together in a medium saucepan. Bring to a boil. Reduce heat to medium-low. Cook 20 to 25 minutes.
Mix sugar, pretzels and melted butter. Spread in a 9 x 13-inch pan. Bake at 350° for 15 minutes and cool.
Drain juice from corn. Add tomato, onion and pickle. Mix well with mayonnaise.
Drop in boiling broth. Cover at least 5 minutes. Uncover and boil until done, about 10 minutes.
Combine sweet potatoes and butter, mixing until blended. Add sugar and spices; mix well. Blend in eggs and milk, stirring well (batter should be a little thin). Pour into crusts. Bake at 350° until pies are pretty brown, about 1 1/2 hours.
Combine first 9 ingredients in a large pot or kettle. Bring to boil; simmer, covered, for 2 hours. Add carrots and remaining vegetables. Simmer, covered, 30 minutes longer or until vegetables are tender. Serves 18 to 20.
In a medium mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl, combine the buttermilk, egg and oil. Add to the flour mixture all at once. Stir the mixture just until combined, but still slightly lumpy. Spray an unheated nonstick griddle or nonstick heavy skillet with nonstick coating. For each pancake, pour about 1 tablespoon batter onto hot griddle or skillet. Cook until pancakes are golden brown on both sides, turning when pancakes have bubbly surfaces and slightly dry edges, about 1 minute per side.
While pasta is hot, add oleo and all other cooked ingredients and toss together. Sprinkle with Parmesan. Keep hot until served.
In mixing bowl, whip eggs and milk together. Add all liquid ingredients. Mix together salt, sugar, baking powder and meal. Add this to liquid mixture and mix well. Stir in grated cheese. Pour into oiled 13 x 9 pan. Bake at 350° for 45 minutes. This bread freezes well. Cut into squares; wrap in foil to freeze.