HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, saute green pepper, onion and mushrooms in olive oil for 4 to 5 minutes or until crisp-tender. Place chicken breasts over the vegetables. Combine tomato sauce and seasonings and pour over the chicken. Cover and simmer for 20 minutes or until chicken is tender and no longer pink. Serve over spaghetti, if desired. Serves 4.
Remove seeds and chop cucumbers. Mix with remainder of ingredients (except white bread). Spread thin layer of butter on bread, then cucumber mixture. Remove crust; cut diagonal into triangles. Place in freezer 30 minutes, then place in refrigerator before serving.
In an electric skillet, melt oleo. Add onion and paprika. Place cut up chicken in skillet and cook for 30 minutes at 250°. Turn chicken and cook for 30 minutes more. Remove chicken and add soft sour cream to remaining onion mixture. Place chicken back into the skillet and once again, cook for 5 to 10 minutes.
Place eggplant slices on 10 x 15 x 1 jelly roll pan; sprinkle with salt. In 9-inch pie pan, stir together flour, bread crumbs, Parmesan cheese and basil. In 10-inch skillet cook olive oil, pepper and garlic over medium that until sizzling. Meanwhile, dip eggplant slices into eggs; coat with flour mixture. Fry 1/2 of eggplant slices in olive oil until golden brown, 2 to 3 minutes on each side. Remove to serving platter; keep warm. Repeat with remaining eggplant slices. Remove to serving platter and sprinkle with tomato. Cover with aluminum foil; let stand 2 minutes or until tomato is heated through. Serves 4.
Cook until potatoes are done. Roll out dough according to directions from Bisquick box. Mix and add thin strips to potato mixture. Boil gently a minute or two and turn off heat. Place a lid on the pot and let steam for a few minutes. Use a larger pot (about a 4-quart size one). Serve with Cheddar cheese and goldfish crackers.
Mix oleo, powdered sugar and milk. Divide and flavor as you choose. Chill. Roll into balls and chill overnight.
Melt chips and milk together; add nuts, vanilla and salt. Pour into dish and let cool. When firm, cut in squares. (Peanut butter or butterscotch chips can also be used in place of chocolate.)
Combine pudding mix with pineapple, including juice. Fold in Cool Whip, nuts and coconut. Chill.
Mix sugar, eggs, butter and oil together. Sift together salt, soda, cream of tartar and flour. Add to sugar mixture. Add vanilla. Cool in refrigerator. Roll in balls and flatten with a glass bottom moistened and dipped in sugar. Bake at 350° for 12 to 15 minutes. Do not overbake!
Unwrap Reese's cups and set aside. Line miniature muffin tins with paper liners. Slice cookies into 10 equal slices, then cut the slices into quarters. Place 1 quarter into each paper liner. Bake at 350° for 8 to 10 minutes or until puffy and light brown. Remove from oven and immediately put 1 Reese's cup in center of each cookie. Makes 40 cups. Great at Christmastime!
Boil giblets and neck until done; dice. Add enough water to drippings to give you a fair amount of gravy base. Bring to boil. Mix flour well with water to make a paste. Add to drippings to thicken. Add giblets and neck meat. Add eggs and salt and pepper to taste and simmer.
Sprinkle garlic salt lightly on both sides of steak. Prick both sides of steak with fork. Combine soy sauce, Worcestershire sauce and oil; pour over steak. Marinate 6 to 8 hours at room temperature, turning frequently. Remove steak from marinade. Cook over medium coals about 15 to 20 minutes on each side for medium. Baste while cooking with marinade. Slice very thin on a diagonal.
Combine vanilla pudding, lemon jello and 2 c. water; bring to a boil. Stir in lemon juice. Partially set. Mix strawberry jello with boiling water; chill. Add cranberries and nuts. Mix dream whip and add nutmeg. Fold into pudding mixture; chill. Pour half of pudding mixture into dish. Pour cranberry mixture over the top. Cover with remaining half of pudding mixture. Set. Note: Double recipe makes full 9 X 13 dish.
Boil sugar, milk, margarine and cocoa for 3 minutes. After boiling, add salt, oatmeal and nuts. Stir. Drop by teaspoon onto wax paper. Allow time for cookies to harden.
Boil syrup and salt to soft ball stage (234° to 238°). Remove from heat. Cool to room temperature. Add butter. Add flavoring. Beat until creamy. Add 1/2 the nuts. Continue beating until mixture is sufficiently firm to mold into small balls. Roll balls in remainder of nuts. Place on waxed paper to harden.
Melt shortening and chocolate. Watch so it doesn't burn. Beat eggs, sugar and vanilla. Mix in flour and salt. Blend well. Add chocolate and shortening; blend. Stir in nuts. Bake in a greased 9 x 13-inch pan for 25 to 30 minutes at 325°. Frost, when cooled.
Mix all ingredients together. Spread on sliced muffins. Bake at 350°. Cut in wedges and serve.
Cream shortening and	sugar.	Add eggs and milk. Add rind of	1 lemon and nuts. Cream again. Add flour, baking powder and salt;	cream.	Bake in loaf pan at 325° for 50 or 60 minutes.
Saute the onions in oil. Add chilies, tomatoes and salsa. Cook 15 minutes. Add the milk. Cook 15 minutes more. Add sour cream; mix and heat. Fry tortillas (15 to 30 seconds each) and place in sauce for a short time. Lift out onto a plate and sprinkle with yellow cheese. Usually 3 to a stack for each serving. (I usually make this in a casserole rather than fixing each serving separately.) Makes 4 servings.
Mix sugar, butter, milk and cocoa in saucepan; bring to a boil for 1 minute. Remove from heat; add peanut butter, oats and vanilla. Spoon onto wax paper. Store in refrigerator.
Using a 11 x 13 inch lightly oiled pan, line the bottom with 1/2 of the bread cubes. Next, layer the cream cheese on top of the bread. Then add the remaining bread cubes on top. Beat the eggs, maple syrup, milk, and cinnamon together. Pour entire mixture over bread. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes or until lightly golden brown.
Cut yellow or zucchini squash in chunks into a 2-quart casserole. Add sour cream, chicken soup and cheese. Mix frosted flakes or corn flakes crumbs with butter; sprinkle on top of casserole. Bake in a 350° oven until squash is tender.
In large skillet, cook chicken, onion, garlic and thyme in oil until chicken is done. Add remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 10 minutes. Yield: 6 servings.
In a large bowl mix all ingredients together until mixture is blended. Refrigerate. Serves 10 to 12.
Preheat oven to 375°. Arrange potatoes in greased casserole dish. Melt butter and saute onion. Spoon over potatoes.
Heat butter. Add onion. Cook until soft and browned. Add flour and stir. Slowly add stock; stir, over low heat, until thick. Season to taste. Add chicken and chill. Shape into croquettes. Dip in egg and bread crumbs; fry in deep hot fat.
Cream first 3 ingredients together. Add remaining ingredients except raisins and nuts. After mixing well add raisins and nuts. Bake at 350° for 25 to 30 minutes or until tests done. Frost with cream cheese frosting. Very good, like spice cake.
Drain beets, saving 2 tablespoons beet liquid. Mix sugar, cornstarch and salt. Add vinegar and beet liquid. Cook, stirring constantly until thick and clear. Add beets and 1 tablespoon butter. Heat. Makes 3 to 4 servings.
In a large bowl, combine mayonnaise, lemon juice, mustard, sugar, basil and salt. Stir in shells, tuna and veggies. Serve hot.
Preheat oven at 350°. Combine all ingredients and pour into greased 8-inch pan. Bake at 350° for 40 minutes.
Place all ingredients, except the lime slices and mint leaves, into a blender container or small bowl. Cover and blend or beat until well mixed. Pour the filling into hard meringues, baked pie crust or tart crust. Garnish with lime slices and mint leaves, if desired.
Heat oil in large skillet. Add chicken; brown and set aside. Add onion, green pepper and garlic. Cook until onion is tender. Force Italian plum tomatoes through strainer. Add tomato liquid, parsley, basil, rosemary, oregano, thyme, salt and pepper to skillet. Cook over low heat for 15 minutes, stirring occasionally. Add chicken. Cover and cook over low heat 45 minutes, stirring occasionally. Add mushrooms and olives. Cook uncovered 15 minutes or until sauce is desired consistency. Serve with rice or pasta.
Mix dry ingredients together. Beat vinegar and egg in a measuring cup; fill cup with milk. Mix with dry ingredients. Roll out into 5 single crusts.
Mix all ingredients in bowl (except cheese). Pour into a lightly greased baking dish. Bake 20 minutes at 350°; add cheese over top and bake another 10 minutes.
Mix eggs and add remaining ingredients. Cook until boils and pour into baked pie shell and cool. Top with Cool Whip.
Combine Crisco and sugar; blend in egg and vanilla flavoring. Add combined dry ingredients; mix well. Stir in chocolate pieces. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Make white sauce using butter, flour and milk. Let cool. Add egg, mayonnaise, salt, pepper to taste, chives, Worcestershire sauce, lemon juice and cayenne pepper. Add crumbs; fold in crab meat carefully. Make cakes and brown in shortening. If put in casserole, make white sauce thinner or double number of cracker crumbs. Bake casserole 20 to 30 minutes at 400°. Dip made same as casserole.
Melt shortening in skillet. Add onion and celery and cook briefly. Mix with dry ingredients and turkey broth. Stuff turkey loosely or bake separately. Bake about 1 hour or until done.
Cut bread into strips, place with buttered side down along the sides and on the bottom of 10-ounce custard cups. In a bowl, lightly beat the egg; add milk, cheese, onion salt, salt and hot pepper sauce. Pour into custard cup. Place on a baking sheet. Bake at 350° for 35 to 40 minutes or until puffy and golden brown. Serve immediately. Makes 1 serving.
Wash cabbage and cut into 4 wedges (do not separate leaves). Cook bacon in a Dutch oven until crisp; remove and drain bacon. Reserve 3 tablespoons drippings in Dutch oven. Crumble bacon. Combine cabbage, bacon, red pepper, salt and water in Dutch oven. Cover and cook over medium heat for 30 minutes. Add corned beef and cook an additional 10 minutes. Yield: 4 servings.
Melt margarine in a heavy saucepan, add chili powder, garlic powder, salt and rice; mix well. Add chicken broth; bring to a boil, cover and reduce heat to low. Do Not Lift the Lid for 30 minutes. Stir before serving.
Chill ingredients. Mix in punch bowl adding 7 up last. Add drops of red food coloring as desired (optional) Stir. Float blocks of ice or add ice cubes. Add orange and lemon slices.
Brown ground beef, onion, green pepper. Drain off any fat that accumulates. Add tomatoes, tomato sauce, salt, pepper and chili powder. Cover and simmer for 45 minutes. Drain kidney beans, reserving liquid. Add kidney beans to meat mixture. Simmer, covered, for 45 minutes more. 6 servings.
Alternate layers of bread and cheese in a greased casserole dish. Mix milk, mustard, salt, pepper and Worcestershire and add to eggs. Mix well and pour over bread and cheese. Let stand several hours or overnight (can stand 2 nights in refrigerator).
Cream shortening and sugar; add pumpkin and vanilla. In small bowl, combine dry ingredients. Add dry ingredients to the creamed mixture. Stir in raisins. Drop by teaspoonful onto cookie sheet. Bake at 375° for 8 minutes.
Blend the shortening and sugar; then add the well-beaten egg and the coconut. Mix and sift the flour and baking powder and add alternately with the milk to the first mixture. Beat well together. Bake in a shallow greased pan in moderate oven (300°) for 30 minutes. Cut in finger lengths and roll in coconut.
Separate chicken (the part that has 2 bones); cut slightly at both ends and peel bone out. Mix ingredients and marinate chicken overnight.
Mix all ingredients together, except walnuts. Bake in small casserole for 1/2 hour at 350°. Sprinkle with chopped walnuts. Serve with crackers.
Mix all ingredients together but powdered sugar. Dough will be soft. Using a teaspoon, drop onto powdered sugar to coat lightly on each side and drop on cookie sheet. Bake at 350° until light brown (do not overcook; cookies should be soft when you take them up). Place on wax paper to cool.
Cover dough; let rise until doubled. Flatten dough to 1/2-inch thickness. Sprinkle with raisins, citron and spices. Roll up; divide in 12 equal pieces. Shape each in a ball. Place 2 inches apart on greased cookie sheet. Cover loosely; let rise until doubled. Brush with butter. Bake at 400° for 12 to 15 minutes. Form cross on each with icing.
Grind onions and peppers. Cover with boiling water. Let stand 20 minutes. Drain.
Mix flour, salt and shortening, then add warm water. Will make approximately 24 crusts.
Cook and slice enough sweet potatoes to fill 1 ready-to-bake pie shell. Mix other ingredients together and pour over cooked, sliced potatoes. Bake at 350° for 45 minutes.
Roll into balls and then into sugar. Bake 8 to 10 minutes at 350°. Do not overbake.
Cut each hot dog into thirds. Cut bacon strips into thirds or long enough to go around the hot dog. Secure with a toothpick and place in baking dish. Sprinkle brown sugar over the top and bake at 350° for about 30 to 40 minutes or until sugar melts and bacon is cooked.
Cook frozen broccoli. Arrange in a baking pan. Melt 1/2 cup butter and pour over broccoli. Sprinkle with salt, pepper and grated Parmesan cheese. Have a 5 pound turkey or chicken cooked and slice it up. Arrange over broccoli. Melt 6 ounces butter. Add 3 ounces of flour to butter and salt to taste after adding 1 1/2 quarts of milk, stirring constantly until thickened. Add 1 1/2 cups slightly beaten egg yolks. Stir until blended. Pour over turkey and broccoli. Bake at 350° until brown and bubbly.
Cut cranberries in half. Cook sausage, celery and onion until sausage is done and vegetables are tender. Drain. In a large bowl, combine meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8 to 10 balls. Place in a greased, shallow baking dish. Bake at 325° for 30 minutes. Makes 8 to 10 servings.
Cut chicken into large bite size pieces and place in plastic bag with 1 tablespoon honey and 2/3 cup Italian dressing. Refrigerate overnite.
Combine cranberries, apples and sugar in lightly greased casserole. In a separate bowl, combine brown sugar and flour. Cut in butter until mixture forms coarse crumbs. Stir in oats and pecans. Sprinkle mixture over cranberries. Bake at 375° for 1 hour or until golden brown.
Preheat oven to 350°. Slice peaches into glass baking dish. Sprinkle with 1/2 cup sugar and cinnamon. Dot with butter slices.
Beat eggs; add sugar and beat well. Blend in remaining ingredients. Turn into an ungreased casserole. Bake at 350° for 30 minutes. Remove from oven and while hot beat with wooden spoon. When cool, form into small ball and roll in granulated sugar. Very good.
Butter 9 x 12-inch pan. Combine chilies and sour cream. Layer rice, cheese and sour cream mixture. Start and end with rice. Top with Cheddar cheese and cover with foil. Bake 30 minutes at 350°.
Blend sausage, bread crumbs, egg and lemon juice. Form into balls. Cook in heavy skillet until cooked thoroughly, turning often.
Cream butter and sugar. Add 2 well beaten eggs, one at a time. Sift and add flour 1 cup at a time. Add nuts. Bake at 300° for 2 hours.
Combine crumbs, margarine and 2 tablespoons sugar. Press into well-greased 11 x 7 x 1 1/2-inch baking dish. Bake at 375° for about 8 minutes. Cool completely. Beat yolks in bowl at high speed until thick. Add cream cheese, 1 cup sugar and salt. Beat until smooth and light. Beat whites until stiff peaks form. Fold whites and whipped cream into cheese mixture. Puree raspberries in mixer or blender. Gently swirl half through the cheese filling. Spread mixture in crust. Spoon remaining puree onto top and swirl with knife. Freeze, then cover and return to freezer. Remove just about 10 to 15 minutes before serving. Makes 6 to 8 servings.
Add ingredients in order given. Turn into a crust-lined pan and bake. Use a rather high temperature at first, to cook the bottom and sides of crust. Reduce the temperature and continue cooking until a silver knife inserted in center, comes out clean. Do not let the pie boil, as that will make it watery.
Brown hamburger and onion. Drain off fat. Combine all ingredients in a large pot or heavy saucepan. Simmer 45 minutes. Serve topped with mashed potatoes or grated cheese.
Cream butter and sugar; add eggs and vanilla. Sift soda, flour and baking powder; mix into butter mixture alternately with sour cream. Grease and flour angel food cake pan. Pour 1/2 of batter in	pan, in a separate bowl mix additional sugar, nuts and cinnamon.	Sprinkle 1/2 of cinnamon mixture over batter in the pan. Pour remaining batter in pan and sprinkle remaining topping on cake.	Bake at 350°	for 35 minutes to 1 hour.
Place all dry ingredients in large bowl. Blend ingredients thoroughly. Add shortening to dry ingredients and blend. Add water and mix. Knead dough until it begins to pull away from your hands.
Brown beef in large pot; drain. Then rinse and drain in water (this reduces fat). Add other ingredients and simmer for 30 minutes. Serve over cooked noodles. This serves approximately six people.
Cream shortening, oleo and sugar. Add beaten eggs and vanilla. Add flour, baking powder and soda, mixing well. Add coconut, nuts, corn flakes and chocolate chips. Mix and drop by large spoonfuls on cookie sheet. Spread each one slightly with back of spoon. Bake 15 minutes or more in a 350° oven.
Layer tortillas, chicken and soup mixture to which you have added soup, chicken broth, onion, green chilies and grated cheese on top of each layer in a 13 x 9-inch pan. Bake at 350° for 1 hour. Let stand 1 hour and reheat.
Mix flour, butter and pecans. Press into a 9 x 13-inch ungreased pan. Bake 15 minutes at 350°. Cool.
Cut meat into bite size pieces. Mix all soups and wine together in large baking dish. Add meat. Bake at 300° for 3 hours. Serve over noodles.
Bring water, salt and food coloring to a boil. Remove from heat and add alum, oil and flour. Knead. Store in plastic bag. No need to refrigerate.
Measure 2 cups flour in bowl; set aside. In blender, add the warm water, 1 cup flour and the yeast; blend for 20 seconds. Add the oil, sugar, salt and egg; blend 20 seconds. Pour mixture over flour; stir with fork. Let rise until double. Shape rolls; let rise again. Bake in greased pan at 375° for 20 to 25 minutes. Makes 12 rolls.
Mix sugar and cocoa. Add margarine and eggs. Add rest of ingredients. Use 9 x 13-inch pan, grease and flour well. Bake at 350° for 30 minutes (will be very chewy and moist).
Break spaghetti into 2-inch pieces and cook according to directions; drain and cool. Beat egg in a large bowl. Add milk, 1 cup Mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti, mix well. Spread mixture in a greased 15 1/2 x 10 1/2-inch pan with sides to prevent sauce from running over. Bake at 425° for 15 minutes. Remove from oven and reduce temperature to 350°. Spread tomatoes over spaghetti, sprinkle with oregano, basil and remaining 3 cups cheese. Top with mushrooms, green pepper, ripe olives and sausage or pepperoni.
Cover bottom of large pot or wok with oil. Add a 1-inch square of margarine. Melt. Add enough popcorn to be covered by margarine and salt. Cover and pop and eat.
Mix butter, sugar and graham crackers; press in bottom of pan. Cook milk and marshmallows; let cool. Whip cream, then add pineapple. When milk and marshmallows are cool, mix with cream. Pour into crust. Refrigerate.
Preheat oven to 400°. Melt butter and margarine in a saucepan. Add other ingredients, except shrimp. Place shrimp in a baking pan and pour heated sauce over, coating well. Cook at 400° for 10 minutes. Turn shrimp and cook another 10 minutes. Use leftover sauce for dipping.
Melt butter in iron skillet. Add brown sugar and stir until sugar is dissolved. Pour into a 9 x 13-inch pan. Lay pineapple over sugar mixture. Beat egg yolks. Add granulated sugar and pineapple juice; mix well. Sift in flour and baking powder. Beat egg whites until stiff. Fold flour mixture into egg whites. Pour over fruit. Bake for 45 minutes at 350°.
Mix - shape in small bowl lined with saran or handiwrap. Chill then roll in nuts and parsley - Refrigerate until use.
Combine ham, bacon, cheese and onions in a large mixing bowl. In separate bowl, beat eggs. Add flour, salt and pepper; mix well. Add this to ham mixture. Mix well. Pour all into well-greased and floured 10-inch angel food cake pan. Bake at 325° for 65 minutes, then at 350° for 25 minutes to brown. Remove from oven and let cool in pan at least 1 hour. Very good for parties.
Brown hamburg or turkey. Drain all grease. Add soup and simmer 1/2 hour, stirring once in awhile. Mash potatoes and top with stew. Great with homemade cornbread or biscuits.
Saute potatoes in butter until tender and brown. Add onion and parsley; continue cooking until onion is transparent. Salt and pepper to taste.
Mix with your hands until you can handle without it sticking. Form into small balls and lay on wax paper. Melt paraffin wax and chocolate chips. When melted, dip balls in chocolate and lay on wax paper.
Separate mushroom caps and stems; slice caps thin. Finely chop stems. In 3-quart sauce pot melt the oleo. Add mushrooms and stirring often, cook over brisk heat so mushrooms don't exude their juice. Over low heat, stir in flour and onion soup mix; stir in boiling water, 2 cups at a time, keeping smooth. Cover and simmer 10 minutes. Add milk, half and half, salt and pepper. Reheat. Makes 2 quarts.
Mix one stick margarine and graham cracker crumbs. Then press into a 13 x 9 x 2-inch pan. Beat eggs, remaining margarine and sugar for 15 minutes with mixer. Spread mixture over cracker crumbs and put sliced bananas on top. Spread pineapple over bananas and cover with Cool Whip. Sprinkle nuts and arrange cherries on top. Refrigerate overnight.
Mix cake mix, sugar, oil, sour cream, eggs and flour. Add vanilla. Beat well. Grease and lightly flour a tube pan. Bake at 350° until done.
Mix all ingredients together and spread on bread. Cut into squares and toast in a 350° oven for 10 minutes.
Melt margarine in bowl, then stir rest of the ingredients in. Bake at 350° for 1 hour, until rice has absorbed all liquid.
Brown hamburger and onion. Drain fat off. Add hot taco sauce, garlic salt, cream of mushroom soup, chicken with rice soup, tomato sauce, salt and pepper. Crumble 1/2 tortillas in bottom of pan. Put layer of meat mixture then another layer of tortillas then layer of meat. Top with shredded cheese (whatever cheese you prefer). Bake at 350° for 30 to 40 minutes.
Stir the dry ingredients together. Using a mixer on medium speed, blend in the remaining ingredients. Pour into a greased microwave-safe tube pan. Microwave on Medium-high for 6 minutes. Allow to cool in the pan before slicing and serving.
Mix Bisquick, Italian seasoning, pepper and garlic powder. Coat chicken in this mixture. Place in greased baking dish. Bake at 400° for 40 minutes. Remove chicken from oven. Spoon pizza sauce over chicken and cover with cheese. Bake 5 more minutes.
Put washed, drained berries into 9x13-inch pyrex dish. Add apples. Sprinkle sugar over top.
Drain lychees, reserving 1/2 cup liquid. Halve lychees. Combine reserved liquid, orange marmalade and ginger root in serving bowl. Combine lychees, loquats, pineapple and mandarin oranges. Drizzle orange marmalade mixture over fruit. Stir gently. Chill at least 2 hours, stirring occasionally. Serve in individual dishes. Makes 8 to 10 servings.
Melt oleo; add dates and sugar. Cook for 8 to 10 minutes over medium heat, stirring constantly. Remove from heat and add rice cereal, vanilla and nuts. Roll into balls and roll in powdered sugar. Makes 60.
Make golden brown roux of oil and flour. Add onion, green pepper and celery and cook slowly until clear. Add tomato sauce and cook, covered, over low heat for 20 minutes. Add shrimp (if raw, cook until pink), salt and black and red pepper. Add water, if necessary. Cook 10 to 15 minutes. When ready to serve, stir in parsley and onion tops. Serve on rice. Serves 8.