HumbleIntelligence/food-ner-1-Million huggingface dataset:
In frying pan, brown chicken in a little olive oil and place in shallow baking dish. Saute peppers, mushrooms (sliced) and garlic in same skillet just until limp. Spread evenly over chicken. Pour tomato sauce over all. Bake, lightly covered, for 45 minutes at 375°. Serve with pasta and good bread for cleaning your plate.
Toast almonds and sesame seed in pan at 350°. Mix together shredded cabbage, bean sprouts, sliced mushrooms and chopped green onions in bowl. Combine almonds, sesame seed, sunflower seeds, crushed Ramen noodles and chow mein noodles in bowl.
Combine corn meal, flour, sugar, eggs, sour cream and oil. Fold in corn, onion and cheese. Bake at 350° for 40 minutes.
Grease	13 x 8-inch baking dish. Pour pineapple in dish. Add blueberries. Sprinkle sugar over	this. Then sprinkle cake mix over. Drizzle melted oleo over top. Add nuts. Sprinkle with 1/4 cup sugar. Bake at 350° for 35 to 40 minutes. About halfway through baking time cut down center with knife and let some of the juice run out.	This allows it to cook all through.
Saute onions in margarine. Cook celery in small amount of chicken broth. In a large container, combine all ingredients, except the chicken broth. Add enough broth to make it a juicy mixture. Bake in a greased baking pan or bowl in 350° oven for about 45 minutes.
Add together first 3 ingredients and stir. Add remaining ingredients and beat until smooth. Use greased and floured 9 x 9-inch pan. Bake at 350° for 30 to 40 minutes, until done. Serve hot or cold with whipped cream or Cool Whip.
Place all ingredients in order (except sausage) into blender container. Blend on high speed until smooth, about 1 minute. Transfer mixture to 1 1/2-quart saucepan; cook and stir constantly over medium-high heat until thickened and smooth. Remove from heat. Add sausage and 3 tablespoons sausage drippings.
Preheat oven to 325°. Blend margarine, mustard, poppy seed, Worcestershire sauce and onion in a medium bowl. Split croissants and spread margarine mixture on bottom half of each croissant. Place a slice of ham and a slice of cheese on top of this. Bake on cookie sheet for 5 minutes and remove from oven. Spread margarine mixture on top half of each croissant and place top on sandwich. Bake an additional 5 minutes. Serve hot. Makes 8 servings.
Beat sugar, salt and eggs together. Add pinto beans. Mix well. Let ingredients stand for 1/2 hour. Pour into unbaked pie shell. Bake at 425° until crust begins to brown. Reduce temperature to 375° and bake 30 minutes longer until center of pie is set. May top with ice cream or Cool Whip. Serve warm.
Chop onion. Brown ground beef and onion together. Drain. Add tomato soup and stir to mix. Mix chili powder and flour with enough water to make a smooth paste. Stir flour mixture into ground beef mixture. Add crushed tomatoes, stirring to mix well. Add beans, stirring to mix well. Cook over medium heat for about 30 minutes or until bubbly, stirring occasionally to keep from sticking. Serve with crackers or corn bread.
Mix dry ingredients in bowl, add liquids and stir. This was in 1920. Today, put everything into food processor and give it a whirl. Add blue cheese, as much as you like. Try not to whirl too much because the dressing looks nicest with flecks of cheese showing. Add garlic cloves and medium sized onion to dressing. These can be removed in a few days. Chopped watercress is nice to add.
Bring tomato soup, chicken broth, water, corn, green beans, tomatoes, chilies, taco seasoning and chicken to a boil over medium heat. Add tortillas and cheese; stir until melted and tortillas are soft. Serve with corn tortillas or cornbread.
Mix all together; beat until smooth. Pour into greased 9 x 9 x 2-inch pan. Bake at 425° for 20 to 25 minutes.
Heat cream in medium saucepan until small bubbles form around edge. Remove from heat. Add chocolate and butter; stir until smooth. If desired, add flavorings or toasted nuts or leave as is. Chill until firm. Scoop chocolate and form 1-inch balls. (Talk about "finger-licking good" once you are finished.) Coat in cocoa or sugar. Refrigerate on a clean cookie sheet or tin.
In microwave oven, melt oleo 1 minute on High in 2-quart covered casserole. Add and cook 2 minutes on High, brown sugar and cinnamon. Stir in pecans; cook 3 to 5 minutes on High. Remove from microwave and stir. Spread on waxed paper. Enjoy.
In a large saucepan, bring water and soup to a boil. Add rice. Cover, reduce heat and very gently boil 25 minutes or until all water is absorbed. Remove from heat.
Cook carrots, 8 to 10 minutes. Mix vinegar, sugar, oil and tomato soup; heat to boiling. Add onion and green pepper; boil for 1 minute. Cool. Refrigerate 24 hours. Will keep about 1 week in refrigerator.
Pour 1 pint sugar in a heavy skillet and place over a low flame. Begin stirring with a long handle spoon and keep sugar moving so it will not scorch. Pour remaining 2 pints of sugar together with 1 pint of milk into a deep heavy skillet and set over a low fire to cook slowly while melting sugar in skillet. As soon as all sugar is melted begin pouring it into the skillet slowly and stirring constantly. Pour a very fine stream from skillet and continue cooking and stirring until mixture forms a firm ball when dropped into glass of cold water. After test is made, turn out fire and lightly add soda, stirring vigorously as it foams up high and you stir. Let it cool on table about 20 minutes at room temperature. Add vanilla and nuts, then beat until a dull appearance and turn into a buttered plate or square dish; cut while warm into squares.
Diced apple, seedless grapes, diced celery and chopped nuts with Cool Whip and dressing.
In large baking dish, place stew beef, cut in small pieces. Add tomatoes and mixed vegetables. Sprinkle gravy mix. Put salt and pepper on top. Pour water and catsup on top. Cover with foil and bake at 300° for 2 hours.
Put canned soups and milk into crock-pot. Fry bacon until well done, then cool. Crumble into small pieces and add to crock-pot. Saute onion and celery in bacon grease, then add to crock-pot. Add diced potatoes to crock-pot. Cook on medium for 2 hours.
Dissolve gelatin in rapidly boiling water. Quickly dissolve the sauce and mix in the applesauce. Pour into oiled 5 cup mold or casserole dish. Chill until firm. Serves 10 to 12.
Mix thoroughly meat, onion and salt and pepper to taste. Sprinkle lemon juice over meat and let stand while rolling out dough. (Follow instructions on box for pizza.) Roll out and cut with a glass (size of biscuits), then roll biscuits real thin. Fill center with meat mixture (size of a walnut), then pinch 3 corners, leaving center open. Bake in hot oven until dough is golden brown.
Cook noodles and drain. Return to pan and mix with all ingredients listed. Put into a buttered 1 1/2-quart casserole dish. Cover with buttered crumbs. Bake at 375° until sauce bubbles and crumbs are brown (about 25 to 30 minutes).
Sift together flour, baking powder, sugar and salt. Beat eggs; stir in milk and oil. Add dry ingredients. Beat until smooth. Drop by tablespoons onto hot ungreased griddle. Bake until underside is golden brown and bubbles appear over surface. Turn and bake other side. Serve with butter, syrup or a cinnamon and sugar mix, if desired. Makes 20 pancakes.
Tear bread into small pieces into 9 x 13-inch greased pan. In medium bowl, beat eggs; add milk and spices. Stir and pour over bread. Sprinkle sausage over top. Cover with grated or chopped cheese. Sprinkle with stuffing mix. Bake at 350° for 45 minutes. Can make night before, refrigerate and bake in the morning.
Chop vegetables in bite-size pieces. Place oil, cumin seed and onion in frypan. Cook until onion is tender. Add remaining ingredients and cook over medium heat in covered pan until fork-tender (approximately 20 minutes). May need to add some water if needed occasionally.
Combine all ingredients except buttered bread crumbs. Place in greased casserole (2 1/2-quart). Top with buttered bread crumbs. Brown in 350° oven. Serves 4.
Combine first 4 ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat. Place chicken on a cookie sheet or jelly roll pan. Bake in preheated 375° oven 10 minutes. Turn chicken over; bake 10 to 12 minutes or until chicken is thoroughly cooked.
Crumble and brown either sausage (Italian) or hamburger. Meat preference depends on how spicy a taste you want. After browning, set aside. Saut the garlic, onion and pepper until tender. Combine meat, sauteed mixture and beans in a baking dish or bean pot. Bake 30 minutes at 350°. Yield: 10 servings.
Mix ingredients, cream cheese, sour cream, onion, green pepper and chopped beef. Put in pie plate. Heat in medium oven. Add nuts which have been toasted in butter. Sprinkle on top. Serve with crackers.
Mix avocados, juice, mayonnaise, onions and seasonings. Spread in Pyrex dish, 8 x 8-inches. Layer salsa, then sour cream, then cheese. If desired, top with fresh cubed tomatoes and black olives. Open bag of tortilla chips and enjoy!
Heat oven to 350°. Mix sugars, shortening, margarine, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in candies and nuts. Drop dough by rounded tablespoonfuls, about 2-inches apart onto ungreased cookie sheet. Press 3 or 4 additional candies in each cookie, if desired. Bake until light brown, 9 to 11 minutes. Cool slightly; remove from cookie sheet. Makes about 3 dozen cookies.
Melt butter. Mix all ingredients together (minus Jiffy mix). Add Jiffy mix; stir. Bake 45+ minutes at 350°. Center should be firm.
Beat sugar, eggs and oil until fluffy. Add flour, vanilla and cinnamon. Stir in zucchini and other fruits if you are using any of them. Fill loaf pans 1/2 full. Makes 2 or 3 pans. Bake at 325° for 45 to 60 minutes.
Boil chicken, potatoes and onion until done; then add remaining ingredients. Cook on low for 30 minutes.
Coat a large shallow casserole dish with a thin layer of olive oil. Layer the zucchini slices alternately with the tomato slices, overlapping slightly. Sprinkle the garlic slices and shredded basil on top and season to taste. Finish with a thin layer of grated cheese. Preheat oven to 400 degrees. Bake the casserole for about 30 minutes until the vegetables are tender. Serves 20 as part of a buffet. Can be made a day ahead without sprinkling the cheese on it-covered and refrigerated. Top with cheese and bake when ready to serve. Serve hot or at room temperature.
Mix pudding and pineapple; add all other ingredients. Place in mold pan. Chill.
Cream together Eagle Brand milk and cream cheese. In another bowl, mix milk, instant pudding mix and vanilla. Add to Eagle Brand milk and cheese. Mix well. Add 1/2 box Cool Whip. Alternate layers of bananas and vanilla wafers. Layer remaining Cool Whip on top.
Dice bacon or ham and fry crisp. Add onion and brown. Add beans and brown slightly. Add tomatoes and water. Cover and cook over medium heat for 10 to 15 minutes or until beans are tender. Makes 4 servings.
Mix together eggs, sugar, oil and vanilla. Sift together flour, soda, salt, nutmeg and cinnamon. Add apples. Mix well and add pecans. Bake in moderate oven about 350° until done. This makes a large cake.
Bring sugar, white corn syrup, water and salt to boil. Add peanuts and coloring. Cook until reaches hard ball stage. Remove from fire. Add butter or margarine and beat until smooth. Spread in greased 13 x 9 x 2-inch pan. Cut in squares. May also be dropped from tablespoon onto waxed paper for varying shapes.
Combine lemon juice and sweetened condensed milk in a bowl. Fold in pie filling, pineapple, sour cream, whipped topping and pecans, blending well. Cover and chill well before serving. Makes 12 to 14 servings.
Bring margarine and water to a boil; add flour all at once, stirring rapidly. Cook until thick and leaves the sides of the pan. Remove from heat and beat in the eggs, one at a time. Spread into greased 9 x 13-inch pan. Bake at 425° for 10 to 15 minutes, then at 350° for 15 to 20 minutes. Cool.
Stir-fry hamburger until brown; drain. Add water and catsup; bring to boil. Remove from heat. Add rice and cover. Let stand 15 minutes. Add cheese and stir lightly. Serve with salad and garlic bread.
Make pudding with milk; let set. Beat pudding into sour cream. Refrigerate.
Melt chocolate and add hot water and sugar and stir until smooth. Combine dry ingredients. Stir shortening enough to soften and sift in dry ingredients. Add buttermilk and vanilla and mix all until flour is dampened. Beat 2 minutes at low speed. Add eggs and beat 1 minute. Pour half of the batter into a second bowl. Add chocolate mixture and blend well. Alternate plain and chocolate mixtures and pour all into baking pan. With a knife cut through batter once in a wide, zigzag course to marble. Bake 30 to 35 minutes at 350° in a greased and floured oblong pan.
In a large bowl. beat eggs and milk. Add bread; mix gently an let stand for 5 minutes. Add beef, onion, baking powder, salt and pepper; mix well (mixture will be soft). Shape into 1 inch balls. In a large skillet brown meatballs, a few at a time, in shortening. Place in an ungreased 3 quart baking dish. In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350 degrees for 1 hour. Serves 8 to 10.
Sift together dry ingredients; beat egg. Add buttermilk and onion. Add to dry ingredients. Mix well. Drop by tablespoonful into hot grease. When done, they will float. Drain on paper towels.
Mix cornmeal, salt and sugar together. Scald with boiling water. Add melted butter. Beat eggs and add milk to eggs. Put the two mixtures together. Add baking powder. Put into baking pan and bake 30 to 40 minutes at 350°. Serves 10.
Cream butter and shortening. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating after each addition. Combine flour and baking powder. Add to creamed mixture alternately with cream of coconut, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flour mixture. Mix just until blended after each addition. Stir in the lemon rind and vanilla.
With sharp knife, cut out onion centers and chop. Toss chopped onions with rest of ingredients. Fill each onion cavity with about 2 tablespoons stuffing.
Make paste from margarine, flour and milk. Cook until thick and bubbly. Add salt and pepper; remove from heat. Coat pan. Spread sauce, a layer of potatoes, onions, sauce and cheese. Repeat layers and cover. Bake at 375° for 2 to 3 hours or until potatoes are done. Remove cover and sprinkle with cheese and crumbs. Return to oven until cheese melts.
Soften cheese. Add all ingredients except tortillas and mix well. Spread on tortillas and roll up. Chill several hours or overnight. Slice about 3/4-inch thick and place on tray. Good served with picante sauce. Serves 20.
Mix all ingredients, except for water. Just before placing in pan, add water. Mixture will be very thin, but when baked it will be light and spongy. Square cake pan is best. Bake at 350° for 30 minutes or until done. Top with confectioners sugar while still warm.
Mix all together. Bake at 350° for 50 to 60 minutes.
In large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter should be lumpy. Spoon batter into 12 (2 1/2-inch) greased muffin tins. Bake at 400° for 25 minutes or until tops spring when lightly touched. Serve warm.
Bake cake according to directions on box in a 9 x 13-inch pan. When done, poke holes in cake with wooden spoon handle about 1-inch apart.
Cream sugars and shortening; add eggs, vanilla and salt. Sift flour, soda and baking powder. Add to creamed mixture, then add oats, cereal, nuts and coconut. Spray cookie sheet with Pam. Drop by teaspoonfuls or roll in balls. Bake for 12 minutes at 350°.
Sprinkle fish with salt and pepper. Combine bouillon, wine vinegar, celery flakes and ginger. Pour over fish in pan. Let stand 10 minutes. Bake at 400° for 8 minutes or until fish flakes easily with fork.
Mix well crushed pretzels, margarine and 3 tablespoon sugar. Bake at 350° for 10 minutes in 9 x 13-inch pan. Cool completely. Mix cream cheese and 1 cup sugar; add Cool Whip and mix well. Spread over cooled pretzels. Dissolve jello in boiling water. Add frozen berries; break up with fork while stirring. Chill until slightly thickened.	Pour over Cool Whip layer. Chill until set.
Mix ingredients in pie pan. Shape with hands, pressing in pan. Prick and bake at 400° for 12 to 15 minutes or bake with filling.
Cook spaghetti; drain. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into crust in buttered pie plate (10-inch). In skillet, cook ground beef or sausage, onion, and green pepper until vegetables are tender and meat is brown. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, salt, and garlic salt. Spread cottage cheese over bottom of crust. Fill pie with tomato mixture. Cover with foil and chill in refrigerator for 2 to 24 hours. Bake, covered, in 350° oven for 60 minutes. Uncover; sprinkle Mozzarella cheese. Bake 5 minutes or until cheese melts. Makes 6 servings.
Pour part of the oil in pan. Heat in oven. Mix remaining oil and rest of ingredients together and pour into pan. Bake at 450° for 20 minutes or until brown.
Cream sugar and margarine. Add Wesson oil.	Add egg yolks one at a	time. Add Seven-Up and flour alternately. Beat egg whites and fold into other mixture. Add remaining ingredients. Bake at 325° in a greased and floured Bundt pan or deep iron skillet for a more crusty finish. Bake for 1 1/4 hours.
Cook first five ingredients about 20 minutes. Add broccoli and cauliflower. Cook until tender. Add sliced or cubed cheese and soup. Let cheese melt, stirring occasionally. Serves 4 easily. Can also add zucchini or green beans.
Cook fettucine as directed. Drain and set aside. Melt butter; stir in garlic powder. Gradually add whipping cream, Parmesan cheese and sour cream. Cook over low heat, stirring constantly until thoroughly heated. Combine fettucine, green peas, sauce and ham. Stir gently to coat. Pour into casserole dish. Add buttered bread crumbs as topping. Bake in hot oven until topping is crusty.
Brown beef on all sides in oil in skillet. Place in slow cooker. Layer onions, potatoes, carrots and lima beans over beef. Mix tomatoes and seasonings together in bowl. Pour over meat and vegetables. Cover. Cook on low 8 to 10 hours.
Sift flour and baking powder into bowl; make well in center. In separate bowl, mix yolks, salt and sugar. Add to dry ingredients, mixing until smooth. Add corn; mix. Whip whites until stiff; fold into batter. Drop by spoonfuls into hot oil. Cook until golden brown.
Grease a baking dish. Mix rice, soup mix, water and the cream of chicken soup together. Spread in baking dish. Salt and pepper chicken breast and place over rice mixture. Cover and bake 1 hour at 350°. Uncover and brown on broil until a golden brown.
Preheat oven to 375°. Combine apples, raisins, pecans, granulated sugar and water. Cook and stir until thick and apples are tender (about 10 minutes). Cream the butter and brown sugar. Beat in eggs. Sift dry ingredients. Add to creamed mixture alternately with milk. Stir in oatmeal. Set aside 3/4 cup dough. Drop by teaspoon on cookie sheet. Make small depression and put in apple filling. Top with small amount of dough. Bake 10 to 15 minutes at 375°.
Turn oven to 450°. In a small bowl, stir sugar and cinnamon until mixed. Cut biscuits in half. Dip tops in melted margarine, then in the cinnamon sugar. Place on an ungreased cookie sheet with the tops up. Bake for about 8 minutes or until golden brown.
Bring the first 4 ingredients to a boil. In a large bowl, mix the remaining ingredients. Add the two mixtures together. Pour in greased 9 x 13-inch pan. Bake 30 minutes at 350°. Frost.
Place rack in center of oven and heat to 325°. Lightly brush a 9 x 12-inch baking pan with vegetable oil, dust with flour and tap to remove excess; set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking power, and salt; set aside. In a second bowl, whisk together egg, milk, vegetable oil and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar and cinnamon. Pour melted butter over flour mixture and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more. Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife, cut into 3-inch squares. Store in an airtight container for up to 3 days.
Melt butter in a 4 quart Dutch oven. Saute onion, celery and carrots until tender,	about 8 minutes. Add potatoes, water and bouillon granules and simmer, covered, until potatoes are tender, about 15 minutes. Combine flour with 1/2 cup cream to form a smooth paste. Stir in vegetable mixture and add remaining cream and seasonings. Bring to boil over medium heat, stirring constantly. Boil and stir one minute. Reduce heat to low. Stir	in cheese until melted. Do	not boil. Serve with assorted cheeses and crackers.
Heat oven to 325°. Sift flour, 1 1/2 cups sugar, baking powder and salt together. Make a well; add in order the oil, 5 egg yolks, water and orange peel. Stir until smooth. Measure egg whites and add cream of tartar into a large bowl. Beat until whites form stiff peaks. Gradually pour the egg yolk mixture over beaten whites; gently fold until just blended. Pour into ungreased tube pan. Bake about 75 minutes or until top springs back when touched.
Pound steak until thin, rub in salt, pepper, and paprika. Spread with mushrooms; arrange in layer. Blanket with layer of thin sliced onions, add pimentoes and cover with rolled bread crumbs. With beater, combine butter, boiling water, and add raw egg. Dribble thin mixture over bread crumbs, arrange stuffed olives in a row on the long side of steak. Begin the roll of meat around the olives. Tie roll with strong cord. Flour the outside and brown. Add 1-2 cups cooking wine and roast at 350° for at least 2 hrs.
Shred lettuce in bottom of bowl. Lay cauliflower on top of lettuce in bowl. Cover with the mayo. Break onion in rings and layer on mayo. Sprinkle on bacon bits. Refrigerate overnight. Toss when ready to serve.
Mix first 7 ingredients well and pour into cookie sheet, 10 x 15. Bake 30 to 35 minutes at 350°.
Cut cookie dough into 1/2-inch slices, then cut each slice in half. Take a piece of dough and flatten in your hand. Wrap 1 candy bar in each piece of dough. Work it until none of the candy is showing. Use a pinch more of dough if necessary. Bake at 350° for 10 to 12 minutes.
Combine 3 1/2 cups of flour and the yeast. Heat milk, sugar, shortening and salt, just until shortening is melted. Beat at low speed with electric mixer for 2 minutes. Beat 3 minutes at high speed. By hand, stir in cornmeal and remaining flour. Cover; let rise in warm place until double in size. Stir down. Fill 24 muffin cups 2/3 full; let rise. Bake at 400° until golden brown.
Buy 1 box of baking mix. Find pancake recipe on side panel. Follow directions. Serve.
Cook meat until tender. Chop vegetables very fine. Cook or fry until tender, adding soy sauce, pepper, Accent and garlic salt to taste. Let set overnight in covered container. Drain and wrap in prepared wrappers. Fry until brown. Use an egg white or flour and water to close wrappers.
Soak biscuits and milk together overnight. Stir in sugar and eggs. Add vanilla and mix well. Pour into a square pan and bake in a 400° oven until firm and lightly browned.
Mix together the first 4 ingredients. Blend thoroughly remaining ingredients. Add yeast mixture to blended ingredients. Blend in well. Pour into two greased 5 x 9-inch pans. Let rise in warm place until double in bulk. Bake at 300° to 325° for approximately 55 minutes.