HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken in strips and marinate in teriyaki sauce in refrigerator overnight. Cook in microwave on bake until tender (about 7 minutes). Cook rice according to package directions. Add water chestnuts, cooked broccoli and teriyaki sauce. Stir until moist. In small amount of peanut oil, cook bell pepper, onion and mushrooms; drain and add to rice mixture. Top with chicken.
Wash the sauerkraut. Add the cabbage, onion, salt, pepper and bacon or kielbasa; mix well. Bake in ungreased dish at 350° for 45 minutes.
Butter the bread. Place a slice of cheese and a slice of ham on three pieces of bread. Cover with remaining three pieces. Press together firmly. Fry gently in butter until golden brown on both sides. Cut each sandwich into diagonal quarters. Serve hot.
Boil spaghetti or macaroni until done. Drain. Pour in baking dish. Add grated cheese to spaghetti or macaroni. Add stick of margarine and Cheddar cheese soup. Mix milk and 2 eggs in a bowl. Beat with fork. Add to spaghetti and cheese. Stir with spoon. Mix well. Salt to taste. Bake at 350° for 1 hour.
Cut each biscuit into 4 to 6 pieces. Combine cinnamon and granulated sugar. Roll each piece of biscuit in mixture and place into greased Bundt pan. Melt butter and brown sugar together and pour over biscuits. Bake at 350° for 35 to 45 minutes.
Cream butter and sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients and add alternately with milk and vanilla. Mash 1/2 cup of berries and stir in by hand. Add rest of blueberries, whole, and stir in by hand. Grease muffin cups well; grease top surface as well. Pile high in each muffin cup. Sprinkle sugar over tops. Bake in 375° oven for 30 minutes. Cool in muffin pan at least 30 minutes.
Soak apricots and raisins in water for 1/2 hour. Cook rice according to directions. Preheat oven to 375°. Grease a baking dish. In a skillet, melt the margarine and saute the onion, green pepper and curry, until the vegetables are soft but not browned. Add the almonds to the skillet. Drain and chop the apricots. Mix the rice, apricots and raisins with the sauteed vegetables. Place the mixture in the greased baking dish and bake in oven for 30 minutes.
Soften yeast in warm water; let stand 5 to 10 minutes. Cream shortening with sugar. Beat well after each addition. Add eggs. Beat until fluffy. Mix mashed potatoes, salt and milk together; add to cream mixture. Beat. Beat in 1 cup flour. Stir in softened yeast and beat in potatoes. Beat in enough flour to make soft dough. Turn dough onto floured surface and knead. Form in ball and turn into greased bowl.
Stir the cooked macaroni and the mushroom soup together. In a 2-quart baking dish, put half of butter, then a layer of the sliced potatoes, a layer of the diced Spam and a layer of the macaroni and soup mixture. Sprinkle half the grated cheese, then the rest of the potatoes, rest of the macaroni mixture, rest of the Spam and rest of the butter. Cover with bread crumbs. Bake at 450° for 20 minutes.
Mix first 2 ingredients. Add eggs, one at a time, beating after each one. Add the chocolate and flour. Bake at 350° for 30 minutes.
Combine all ingredients into a bowl. Blend well. Divide into 6 parts and shape into a bowl. Blend well. Divide into 6 parts and shape into ovals.
In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves. Cover and refrigerate for 2-4 hours.
Dissolve jello in boiling water and let cool one hour. Combine all remaining ingredients and beat until very light and fluffy. Pour into pie crust and chill.
Saute mushrooms and chopped celery in skillet with butter. Melt 1 roll garlic cheese in double boiler. Cook 1 pkg. frozen broccoli, as directed on pkg. Combine all together and keep warm in fondue pot.
Dip chicken in flour. In a large skillet, heat oil and margarine over medium-high heat. Add chicken; cook 5 minutes on each side. Remove from skillet; set aside.
Blend the cream cheese and ketchup in mixer. Start with cream cheese at room temperature and add ketchup until mixture is a peachy-pink shade. Add dashes at a time to taste of the spices (about 2 to 3 dashes). Blend thoroughly. Taste. Adjust with listed spices, or add salt, pepper, garlic powder, again to taste. Chill for 1 plus hours. Re-taste and re-spice, if necessary. Serve with potato chips. Yields 8 to 10 servings.
Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil. Reduce heat to low and cook, stirring constantly, until chocolate melts. Spread mixture into a wax paper-lined 15 x 10 x 1-inch jelly roll pan.
Mix well. Sprinkle grated cheese or crumble croutons or potato chips on top. Let set several hours. Bake at 350° for 25 minutes. If casserole is cold allow more time (50 minutes) until hot and bubbly.
Mix ingredients thoroughly and roll. Shape into strawberries. Roll in red colored sugar. Refrigerate. Makes about 2 dozen. You may use green icing to make the stems or purchase stems from bakery supply store.
Mix ingredients all together and cover. Refrigerate for 24 hours. (When draining spinach, try to get as much water out as possible because dip will be too runny otherwise.)
Mix sugar, cocoa and flour. Add the eggs. Gradually add the milk and mix well. Bring to a boil over medium heat, stirring constantly. Remove from heat. Add butter and vanilla. Mix until smooth. Chill.
Cook noodles until tender; drain. Combine noodles with the remaining ingredients, except paprika and cheese. Bake in buttered casserole dish at 350° until hot (about 30 minutes). Sprinkle with paprika and Parmesan cheese.
Mix 1 cup hot water with butter, sugar and eggs. Add 1 cup cold water. Dissolve yeast in 1/2 cup lukewarm water; add to butter and sugar mixture. Add flour and cover; let rise at least 2 hours. Punch down, knead and roll out like biscuits. Put in greased cake pans and let rise another 1 to 2 hours. Bake at 425° for 12 to 15 minutes. This recipe will last in the refrigerator for 7 to 10 days.
Combine ingredients in bowl and beat until smooth. Spread on unrolled cake and then reroll. Sprinkle with powdered sugar.
Parboil potatoes, carrots, onion and 1 teaspoon salt for 10 minutes. Drain and set aside. Mix ground beef, egg, bread crumbs, milk, thyme and 1 teaspoon salt. Shape into balls. Brown meatballs in margarine. Remove meatballs from frying pan and pour off all drippings. In same frying pan stir soup and sour cream; heat just until hot. Layer half of vegetables, meatballs and soup mixture in a baking dish. Repeat the layers and bake at 375° for 30 minutes.
Beat eggs until foamy. Gradually add sugar until thick and lemon colored. Stir in vanilla and half and half. Mix well. Freeze in freezer. Any fruit flavor can be made by adding 3 cups fresh or frozen fruit sweetened with sugar. Puree the fruit and add to vanilla mixture. Then freeze.
Combine the first 6 ingredients and 1 1/4 cups of water in saucepan. Cook until vegetables are tender. Stir in mixture of flour and milk, stirring constantly. Add cheese. Cook until cheese melts, stirring constantly.
Blend eggs, salt and sugar with wire whip. Add vanilla and milk. Break bread into medium-sized pieces in a bowl. Pour the melted butter over bread and toss to coat. Then arrange bread in a Pyrex baking dish and pour the egg mixture over it. Place the dish in a larger pan of water with at least an inch of water in the pan. (Water should be well up around the dish.) Bake for 20 to 25 minutes, or until knife inserted comes out clean. Serve with lemon sauce or whiskey sauce (below).
Mix flour, soda, salt, cinnamon, nutmeg and cloves together. Mix remaining ingredients together in separate bowl. Slowly add flour mixture. Bake in three 9-inch round cake pans at 350° until done. Ice with Caramel Icing.
Beat all ingredients for 15 minutes on medium speed of mixer. Enough for 1 large cake.
Heat oven to 350°. In skillet brown butter and curry powder. Mix in remaining ingredients. Pour into ungreased casserole dish. Bake uncovered for 30 minutes. Serves 6.
Cook sausage; crumble. In casserole dish, place cubed bread on bottom. Sprinkle sausage and cheese on top. Beat eggs; add milk and mix. Pour on top. Bake at 375° for 30 minutes. If you choose, you may refrigerate overnight and bake in the morning.
Mix all ingredients. Add a little milk if necessary. Bake at 325° for 1 hour. Serves 12.
In saucepan melt butter; saute onion and green pepper. Remove from heat and stir in mushroom soup and sour cream. In a 2-quart buttered casserole dish, mix layers of noodles, ham and cheese. Cover top with crumbs. Bake 30 minutes at 350°.
In large mixer bowl, combine 1 cup white flour, wheat flour, yeast and salt; mix well. In saucepan, heat milk, water, honey, molasses and shortening until warm. Add to flour mixture. Add egg. Mix well (about 3 minutes). Gradually add remaining white flour. Let rise until doubled.
Mix butter and sugars. Beat in the eggs and squash. Add remaining ingredients. Bake at 375° for 10 to 12 minutes. Bake on a greased cookie sheet.
Remove broccoli tops (flowerets) and break them into pieces. Rinse, drain and put in medium size salad bowl. Add chopped onions, raisins and crumbled bacon. Mix mayonnaise, vinegar and sugar. Pour over salad mixture and toss. Serves 6.
Mix fried hamburger, spaghetti and spaghetti sauce all together and put in a 9 x 13-inch pan. Then top with cream cheese (might want to add a little milk to cream cheese to make runny). Then top with French fried onions. Bake 30 minutes at 350°. Makes about 10 to 12 servings.
Peel and dice potatoes. Cook in boiling water until soft (not too soft). Put in ovenware bowl; add milk, butter, cheese, salt and pepper. Bake at 350° for 15 to 25 minutes.
Place broccoli in casserole dish. Thin soup with milk; heat and pour over broccoli. Melt margarine and add cracker crumbs. Sprinkle on top of broccoli and cheese mixture. Bake 30 minutes at 350°.
Melt margarine in 9 x 13-inch pan. Mix all other ingredients and pour in pan. Bake at 350° for 30 minutes or until done. Let cool at least 15 minutes before cutting.
Heat oven to 325°. Heat broth and add chicken and seasonings (and vegetables, if desired). Roll out pastry to fit 9-inch square pan. Pour chicken mixture into crust. Top with another crust. Bake for 1 1/4 hours until light golden brown. Makes 6 to 8 servings.
Cream the cream cheese, peanut butter and sugar until well blended. Stir in 1/2 the container of Cool Whip and vanilla. Pour in pie crust. May freeze or put in refrigerator several hours to set. Top with rest of Cool Whip before serving. This pie freezes and can be kept frozen about a month.
Saute onions, pepper and garlic in oil. Add other ingredients and simmer. Boil chicken. Use broth to cook noodles in. Chop the chicken. Add noodles to onion mixture, then add chicken. Grate cheese over top. Bake at 350° for 10 minutes or until cheese melts.
Mix rice, water and margarine together; cook 20 minutes. Brown sausage, onion and green pepper; drain fat. Add can of tomato sauce and kidney beans (drained). When rice is cooked, add sausage mixture together, then add salsa. Mix all together. This is spicy. You can use regular sausage if you don't like real spicy food. Serve with a green salad. Serves 4 to 6.
Put liquid and 4 or 5 pieces of apple in blender container. Cover and process until smooth. Push blend and add remaining apples a few at a time. Add sugar and cinnamon. Yields about 2 cups.
Mix all ingredients in large pan. Place in glass dish and heat in microwave for 3 to 4 minutes or heat in oven at 300° for 15 minutes. Store in airtight container.
Preheat oven to 425°. Pat fillets dry with paper towels; brush with dressing. Coat with crumb mixture, pressing crumbs into the fish. Place fish on a lightly greased baking sheet (or spray with Pam). Bake until the fish is just cooked and the crumbs are golden, about 10 to 12 minutes.
Place English muffins, open faced, on broiler pan. Layer avocado slices and crab meat on each muffin half. Pour Hollandaise Sauce over each. Sprinkle with paprika. (Dab on Tabasco sauce, if desired.) Broil for 3 to 5 minutes (or until bubbling and golden). Serves 2 to 4 people.
Combine all ingredients in a large bowl. Mix until well blended. Pour into a 9 x 13 inch pyrex dish. Bake uncovered at 350 degrees for one hour.
Mix cream cheese, parsley, chives, garlic powder, Mrs. Dash and Tabasco sauce. Spread in a dish, then cover with cocktail sauce. Drain and rinse shrimp; pat dry. Place over cocktail sauce. Chill and serve with crackers.
Mix cake mix, Jell-O, flour, eggs, water, oil and 1 cup strawberries together. Bake in 3 (9-inch) pans at 350° according to cake mix directions. Mix margarine, confectioners sugar, vanilla and 1/2 cup strawberries together to make frosting. Ice cooled cake.
Dissolve jello in water. Chop fruits in food processor. Mix all ingredients. Refrigerate.
Press together and shape into balls. Press down a little. Bake at 350° for 35 minutes. When baked, roll into powdered sugar while still warm and again when cold.
Preheat oven to 375°. Beat butter and sugar until creamy. Add egg and vanilla, continuing to beat. Add flour 1 cup at a time. Dough will be soft. Do not refrigerate. Sprinkle colored sugar or sprinkles on dough. Fill cookie press and place cookies on cookie sheet about 1-inch apart. Bake 10 to 12 minutes or until golden brown around edges. Cool 2 minutes before removing from cookie sheet.
In saucepan, combine spinach and onion; cook according to spinach package directions. Drain well, pressing out excess liquid. Combine eggs, cheeses, salt dressing, butter and garlic powder. Add spinach mixture and muffin mix; mix well. Cover and chill. Shape dough into 1-inch balls. Cover and chill until serving time (or place in freezer).
Combine the first 7 ingredients, mixing well. Shape into 1-inch balls. Cook meatballs in hot oil until they are lightly browned; drain. Place meatballs in a 13 x 9 x 2-inch baking dish.
Mix sweet potatoes with fat, salt, pepper, sugar and 1 well beaten egg. Beat well. If mixture is too stiff, add a little hot milk. Shape into croquettes. Roll in crumbs; dip in beaten egg, diluted with water, and roll again in crumbs. Fry in deep fat at 375° until golden brown and drain on unglazed paper. Serves 6.
Combine vinegar, salt, sugar, celery seed and mustard seed. Bring to boil. Let set 1 hour. Use small squash (cut in thin slices). Dice green pepper and pimentos. Pack in jar. Pour hot vinegar mixture over squash and seal.
Mix together eggs, vanilla, sugar and oil. Beat well. Add flour, milk and baking powder to rest of ingredients and mix well. Pour into jellyroll pan (well-greased) and bake for 25 minutes at 300° to 350°. While still hot, spread peanut butter on top. Cool in refrigerator. Melt Hershey bar with 2 tablespoons oil. Spread on cooled cake.
Combine vegetables and season heavily with salt and pepper. Pour dressing over and marinate at least 2 hours. The longer the better. Drain and serve. Serves 6 to 8.
Fry rice in oil until brown, then add water and boil until soft. Drain. Saute the onions in a little oil; mix with tomatoes and chopped peppers and add to the rice. Add seasonings and place in a greased casserole. Bake at 350° for 30 minutes.
Mix all together and bake at 325° for 30 minutes or until heated through. Serve on cocktail rye or Reuben rye bread.
Cream together sugar, margarine and eggs. Mix in remaining ingredients and pour in unbaked pie shell. Bake at 325° for 50 minutes.
Butter bottom of 10-inch glass pie pan. Sprinkle coconut over bottom of pan. Place all other ingredients in blender and blend well on high speed. Carefully pour over coconut. Be sure coconut is moistened. Bake at 350° for 35 to 40 minutes. Surprise - it forms its own crust.
Peel tomatoes and chop coarsely. Chop celery, onions and peppers finely and add to tomatoes in a large saucepan. Add remaining ingredients, mix and simmer slowly, stirring occasionally until desired thickness (about 1 1/2 to 2 hours). Pour into hot, sterilized jars and seal.
Mix first 6 ingredients. Place on bottom of 13-inch round glass platter. Spread chili sauce on top. Sprinkle crab on top. Sprinkle parsley over mixture. Let sit in refrigerator for a few hours, then serve with crackers.
Combine cake mix and butter; mix until crumbly. Reserve 2/3 cup for topping. To that topping portion, add brown sugar and cinnamon; set aside. Press the remaining mixture onto bottom of ungreased 9 x 13-inch pan. Arrange apple slices over crust. Blend the sour cream and egg together; pour over apples evenly. Sprinkle on the topping mixture. Bake at 350° for 25 to 30 minutes.
Mix well and put in oblong casserole dish. Crush Ritz crackers and sprinkle over top. Drizzle melted butter over crackers. Bake 30 minutes at 350°.
Brown ground chuck. Cook cabbage, celery and onions until yellow. Cover with 2 cups of water and simmer 20 minutes. Put into a large pot and add tomatoes, beans, tomato sauce, chili powder, salt and pepper. Simmer until ready to serve.
Boil eggplant until tender in salt water and drain. Mix all ingredients but cheese and put in greased baking dish. Top with grated cheese. Bake at 350° for 30 minutes. This is good with 1/2 pound browned and drained sausage added.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Rinse broccoli under running cold water to thaw. Drain thoroughly. Mix broccoli, 2 cups of Cheddar cheese and onions in plate.
Mix together mayonnaise, sugar and vinegar. Add onion and 1/2 cup raisins. Let sit 2 hours. Then mix in another 1/2 cup raisins and sunflower seeds. Add 12 pieces bacon, fried crisp and crumbled and 2 large bunches of fresh broccoli blossoms. Chill, serve and enjoy.
Boil chicken for 15 minutes. While chicken is cooking, make Stove Top stuffing according to package directions. Slice mushrooms. Mix the soup and evaporated milk together. Cut up chicken into bite size pieces. Place into bottom of casserole dish. Put sliced mushrooms on top of chicken. Next, pour soup and milk mixture onto the chicken and mushrooms. Spread stuffing mix on top. Pour on onion rings. Bake at 350° for 45 minutes, covered, then uncover for 15 minutes longer to crisp.
Slice tomatoes and onions thin. Sprinkle 1/2 cup salt over and let stand overnight. Drain well. Add seasonings except 1 pod of red pepper. Add to the hot vinegar and sugar mixture. Cook 1/2 hour. Pack in hot jars. Use 2 red peppers to garnish.
Cream butter; add sugar, blending thoroughly. Add bananas and process until thoroughly mashed and blended. Beat in egg and yogurt. Mix the remaining ingredients together thoroughly and then add the wet mixture to them, stirring to mix until all the flour is moistened.
Drain asparagus and peas. In a 1 1/2 or 2-quart casserole, layer the asparagus, pepper and peas on asparagus. Spread sliced, boiled eggs on peas. Salt and pepper. Then spread undiluted cream of mushroom soup on top. Cook in 350° oven, uncovered, about 1 hour.
Place all ingredients in large bowl. Pour dressing over all and toss. Allow to sit at least 6 hours before serving. It is best made one day ahead.
Drain beans well. Add chopped onion and green pepper. Mix oil, vinegar and sugar well to dissolve sugar. Pour over beans. Marinate overnight.
Stir together flour, salt and pepper. Sprinkle 1/2 of the flour mixture onto meat. Pound into meat. Turn meat over and pound remainder of flour mixture into that side. Cut meat into 6 pieces. Melt shortening in large skillet. Brown meat over medium heat about 15 minutes. Cover tightly and simmer 1 hour. Add a little water if needed. Mix tomato, onion and green pepper with salt and pepper. Pour over meat and cover tightly. Let simmer 30 minutes or until tender.
Melt butter in heavy saucepan. Add sugar, syrup and water. Cook, stirring often, to hard crack stage (300°). Remove from heat; stir in almonds. Quickly turn into greased 13 x 9 x 2-inch pan. Spread evenly onto pan. Cool thoroughly. Melt 1 bar chocolate over hot water. Spread on one side of toffee. Sprinkle with half of the pecans. Let harden (chill in refrigerator). Turn over and repeat with remaining melted chocolate and nuts. Let harden. Break into pieces. Store in airtight container in cool place.
Finely chop peppers and onions. Add 3 tablespoons salt. Pack in a bowl and cover with boiling water. Let stand for 5 minutes. Drain and add vinegar and sugar. Bring to a boil and boil until thick. Put in jars and seal.
Cream sugar, shortening and margarine. Add eggs, one at a time. Beat well. Add vanilla. Add flour and milk alternately. Fold in nuts.
Place oil and butter in shallow cooking pan and put in 375° oven to melt butter. Set aside. In large sack, combine flour and seasonings. Roll the chicken pieces (3 at a time) in the melted oil/butter mixture, then drop them into the sack and shake to cover. Place on a dish or waxed paper. Place chicken in the pan, skin side down. Bake for 45 minutes. Turn over and bake 5 to 10 minutes longer. Serve hot or cold, but texture of crust is better if not refrigerated before eating. Serves 4 to 5.
Have butter at room temperature. Mix cornstarch, flour and sugar in a bowl. After completely mixing, knead in butter thoroughly. Spread mixture evenly in a 9 x 13-inch pan; flatten evenly with hands and spatula. Prick entire surface with a fork (many times). Bake for 1 hour at 325°. Score into pieces with sharp knife after taken out of oven. Should be cool before eating. Sprinkle with 10x sugar when slightly cool.
Brown meat in shortening. Add all other ingredients. Cover and cook over low heat for 15 minutes. Makes enough to fill 12 taco shells.
Mix sugar and syrup. Heat. Add peanut butter. Mix. Add mixture to cornflakes. Mix well to coat all flakes. Press into an 8-inch square pan. Cool. Cut into squares. Makes 16 servings.
Mix cream cheese, Jell-O and marshmallows. Add boiling water; let cool. Add pineapple and nuts. Put in refrigerator until jelled.
Crush Oreos in processor, reserving 1/2 cup for garnish. Mix melted margarine and cookies and press in 9 x 13-inch pan. Refrigerate for 15 minutes.	Mix 1 1/2 cups of Cool	Whip, 2 packages cream	cheese	(softened) and 2 cups confectioners sugar. Beat thoroughly and spread over cookie crust. Refrigerate 15 minutes. Prepare pudding as directed on package and spread. Refrigerate. Cover with Cool Whip and garnish with crumbs. Make at least 1 day ahead.
Preheat oven to 350°. Mix together in a bowl the cake mix, margarine and 1/3 cup evaporated milk. Spray a 13 x 9-inch pan with Pam and pour mixture in. Spread evenly. Bake for 5 minutes. Melt caramels in 1/3 cup evaporated milk. Remove cake from oven. Spread chocolate chips and pecans evenly over cake mixture. Finally, pour melted caramels evenly over all. Return to oven; bake for 20 minutes more. Great warm topped with ice cream.
Stud the 3 oranges with whole cloves, about 1/2 inch apart. Bake in a baking pan with a little water added, at 325° for 30 minutes. Heat cider and cinnamon sticks in large saucepan. Bring to boil and reduce heat. Simmer covered for 5 minutes. Add remaining ingredients (nutmeg, honey, lemon juice, orange rind, lemon rind, and pineapple juice) and simmer uncovered for 5 more minutes. Remove cinnamon sticks that are left. Pour into large punch bowl and float spiced oranges (above) on top. Yields: 40 punch cup servings.
Preheat oven to 400°. Grease 12 muffin pan cups. Sift together flour, sugar, baking powder and salt into large bowl. Mix milk, eggs, oil, lime rind and juice in 2-cup measure. Add all at once to flour mixture; stir lightly with fork just until moist. (Batter will be lumpy.) Spoon into prepared cups, filling each 3/4 full. Bake for 20 minutes or until golden. Remove muffins from cups to wire rack.
Cook potatoes in covered saucepan in small amount of boiling salt water over low heat until tender. Drain and cut in 1/4-inch thick slices. Combine sour cream, soup and spices. Place in 2-quart casserole in alternate layers, in order given, using 1/3 of quantity for each layer; the sliced potatoes, sliced eggs, and cream mixture. Combine bread crumbs and Cheddar cheese and sprinkle over top. Bake at 350° for 30 minutes.
Coat the chicken with mustard and set in a bowl to marinate at room temperature for 2 hours. Preheat oven to 350°.
Mix all ingredients together. Spray miniature muffin tins with cooking spray. Fill 3/4 full and bake in a 350 degree oven for 12-15 minutes.