HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare rice according	to basic rice recipe except for baking. Stir in all ingredients	except chicken. Cover and bake at 350° for 10 minutes. Remove rice from oven and stir in chicken. Return to oven and bake an additional ten minutes or until all liquid is absorbed. Yields 2 servings.
Combine crackers and oleo and spread in 9 x 13-inch pan. Beat eggs, 2 sticks oleo and powdered sugar for no less than 15 minutes. Spread on unbaked crumb crust. Next layer first the sliced bananas, pineapple, whipped topping, cherries and nuts.
Boil potatoes in skins until almost done. Cool, pare and grate potatoes and layer in greased 10 x 13-inch baking dish. Layer of potatoes, layer of cheese and onions. Cover with half of soup and sour cream. Add another layer of potatoes and cheese. Spread remaining soup and sour cream and salt. Dot with margarine. Can be refrigerated overnight. May need small amount of milk when baking. Bake uncovered at 275° for 2 hours. Can use all half and half instead of sour cream and soup.
Bake potatoes; skin, slice and place in a bowl. In a saucepan, add sugar and water; boil to soft ball form. Remove from heat. Add vanilla. Pour over sliced potatoes and bake 1/2 hour at 350° (uncovered).
Mix sugar and cocoa. Add rest of ingredients. Cook on medium heat until candy forms medium soft ball. (Do not stir too much or it will turn to sugar.) Remove from heat and set pan in cold water and beat until starts setting up. Makes about 3 pounds.
Cook and chop chicken. Place in buttered baking dish. Mix soup and sour cream together and pour over the chicken. Crush the crackers and cover the cream mixture. Melt the butter and pour on the crackers. Bake at 350° for 30 minutes.
Place vegetables (frozen) in casserole; sprinkle cheese on top. Crumble crackers and put on top of cheese, and drizzle melted butter over all. Bake at 350° for 30 to 45 minutes until brown on top.
Cut up cabbage and steam approximately 2 minutes. Put cabbage in a 9 x 13-inch greased dish. Sprinkle with salt and pepper. Pour undiluted soup over this. Sprinkle with cheese. Crumble crackers and put on top. Melt margarine and drizzle on mixture. Bake 30 minutes at 350°.
Sprinkle rice and soup mix in bottom of casserole dish. Mix soup and water together and pour over rice. Top with meat. Cover with foil or lid. Bake at 350° for 1 1/2 hours. Uncover and brown for 10 to 15 minutes. Just right to bake while in church!
Preheat oven to 350 degrees. Cream butter, cream cheese, and sugar until light and fluffy, add the eggs and vanilla. Beat well. sift dry ingredients and add to creamed mixture alternately with milk until smooth after each addition. Spread onto greased and floured 13 x 9 x 2 inch pan. Bake for 30 - 35 minutes.
Mix all together (first five items). Slice bread in 1-inch slices. Spread mixture on bread and bake at 360° for 10 to 12 minutes.
Combine flour and baking soda in medium bowl. Beat brown sugar, butter and shortening until creamy. Add eggs, vanilla and maple flavoring. Gradually beat in flour mixture. Stir in morsels and chopped pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 9 to 12 minutes (or until light golden brown). When cool, spread with Maple Frosting and top with 1/2 pecan. Makes approximately 5 dozen.
Cook rice as directed. Cook chicken and strip from bones. Add chicken, cream of mushroom soup and water together and heat. Add to rice. Serve. This recipe will serve 6 people.
Stir-fry first 4 ingredients in large skillet with butter. Cook, covered, for 15 to 20 minutes. Add tomatoes, garlic salt and cheese; cook an additional 5 minutes.
Melt butter in saucepan. Add onion. Cook 5 minutes. Stir in flour. Add milk and cook until thick. Beginning with potatoes, layer in casserole. Top with cheese. Cover; cook 45 minutes at 350°. Remove cover and cook 15 to 20 minutes longer.
In hot oil, cook chops until brown on both sides. Remove from pan. In drippings on medium heat, cook carrots and onion until tender. Stir in wine, mustard, salt and pepper, thyme and 1 cup of water. Return pork chops to skillet. On medium heat, heat to boiling. Reduce heat to low. Cover and simmer for 30 minutes or until chops are fork-tender. Remove chops to platter. In a cup, mix milk and flour until blended. Gradually add to skillet. Simmer until mixture is thickened. Pour mixture over chops and serve.
Cream sugar and butter. Add eggs, beating with wire whisk. Add vinegar and vanilla. Pour into pie crust or tart shells. Bake at 400° for 10 minutes, then at 300° until set and light brown.
Combine all items and mix well. Pour into desired pan and bake until golden brown. Frost with your favorite icing. Oven should be at 350°.
Mix Jell-O as directed on box. Then stir strawberry pie filling in. Mix well. Then add crushed pineapple. Place in refrigerator until well chilled.
Melt butter in skillet over medium heat; add sugar. Cook until bubbly, stirring constantly. Peel bananas; slice crosswise, then quarter each piece lengthwise. Quarter each pineapple slice. Stir bananas, pineapple and cinnamon into brown sugar sauce. Cook over medium heat until bananas are slightly soft; baste constantly with sauce. Add liqueur; stir gently. Place rum in small, long-handled pan and heat until just warm. Ignite and pour over fruit. Serve immediately over ice cream. Yield: 6 to 8 servings.
Cook noodles in chicken broth. Fry onions and celery in 1 teaspoon margarine. Mix all ingredients, except bread cubes and pour in a 9 x 13-inch pan. Top with bread cubes. Bake at 350° for 30 minutes.
Cook onion in melted oleo about 10 minutes. Add cabbage, coat with butter. Add broth, salt and pepper. Over medium heat, cook, stirring often, about 8 to 10 minutes, until vegetables are tender-crisp. Remove pan from heat and stir in vinegar, brown sugar and orange peel.
Combine fruits, sprinkle with the flour. Toss to coat well. Add pecans and coconut; toss to mix. Add condensed milk and stir to mix well. Spoon into greased and floured 9 x 13-inch tube pan, smoothing top. Bake in 250° slow oven for 1 1/2 hours. Cool in pan on rack. Remove; wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin with serrated knife.
In a medium saucepan combine all ingredients. Bring to a boil, stir to dissolve sugar. Reduce heat to low, simmer, uncovered, stir once in a while, for 45 minutes or until chutney is thick and most of the liquid is gone. Remove from heat. Makes 1 1/2 pts. Process as for canning or refrigerate.
Cream the margarine and sugar. Add beaten eggs, molasses and water. Add dry ingredients which have been sifted together. Mix thoroughly and bake at 350° for 45 minutes.
In large saucepan, saute meat, onion and garlic; drain off fat. Add broth, beans, tomatoes, bay leaf, basil and pepper; simmer 10 minutes. Add 1 cup macaroni (elbow or shells, small) and bring to a boil; simmer 10 minutes. Add vegetables; cover and simmer, stirring occasionally, 10 minutes. Serve piping hot, sprinkle with Parmesan cheese.
Combine butter, garlic powder and salt; brush on all sides of quail. Wrap 1 slice bacon around each quail; secure with wooden picks.
Grease a tube pan and dust with oatmeal. Combine flour, oats and soda; toss. In mixing bowl, cream oil and sugar. Mix in bananas, eggs and walnuts. Add dry ingredients. Mix on low speed until thoroughly blended. Pour into prepared pan. Bake at 325° for 1 hour and 20 minutes. Cool 5 minutes in pan. Cool on rack completely. Drizzle with Maple Glaze.
Mix pecans, coconut, sugar, milk, vanilla and melted butter in large bowl. Roll into small balls; let chill. Melt chocolate chips and wax in double boiler. Stick toothpicks into balls and dip in chocolate.
Brown sausage and meat; drain off fat. Add garlic, basil, salt (1 teaspoon), tomatoes, tomato paste and wine. Simmer, uncovered, about 30 minutes, stirring often. Cook lasagne noodles; drain. Beat eggs; add Ricotta or cottage cheese, Parmesan cheese, parsley, salt (1 teaspoon) and pepper. Blend well. Layer 1/2 noodles in buttered 9 x 13-inch pan. Spread with 1/2 cheese mixture; add 1/2 Mozzarella and 1/2 meat sauce. Repeat. Bake at 375° for 30 minutes until bubbly. This freezes beautifully.
Combine all ingredients in a large container and chill in refrigerator. Just before serving, pour into punch bowl. Float orange and lime slices on top. Makes 22 (6 oz.) servings.
Cook potatoes in salted water, 25-30 minutes or until tender. Peel and slice. Add onion. In large skillet, fry bacon. Drain. Return 1/4 cup fat to skillet. Stir flour, sugar, margarine, salt, and pepper into skillet. Add vinegar and 1 cup of water. Bring to boil, stirring. Remove from heat and add sour cream. Add potatoes, onions, half of bacon, stirring gently. Sprinkle with rest of bacon and parsley. Serve hot or cold. Makes 10 servings.
In sieve, rinse frozen broccoli under warm water to thaw. Squeeze lightly to drain well. In medium bowl, combine broccoli, soup mix, mayonnaise, sour cream and cheese. Stir thoroughly. Slice lid from top of loaf; hollow out center and fill with dip mixture. Chill 2 hours. Cut bread from center into cubes of finger-food pieces and serve with dip. Makes 12 to 16 appetizer servings.
Mix together flour, sugar, salt, baking powder and milk. Pour mixture into baking dish on top of the melted margarine. Place the peaches on top of the mixture. Then pour the peach juice on top. Bake at 350° until crust is golden brown. Crust will come to the top.
Dust veal with flour. Sprinkle with pepper. Heat butter and oil in frying pan; saute meat over medium flame. Allow meat about 3 minutes on first side; turn and cook on other side 4 to 5 minutes. Add mushrooms, wine and stock. Cover; simmer gently over low heat for about 10 minutes, turning meat after 5 minutes so that it cooks evenly. Remove meat to platter; boil down sauce until it is half as much. Adjust seasonings. Pour sauce over veal and serve.
Combine flour, soda, sugar, cinnamon and 1/2 teaspoon salt. In another bowl, combine carrot, apple, coconut, dates and raisins. Stir in beaten eggs, oil and vanilla. Add to dry ingredients, stirring until moistened. Spoon batter into muffin pans. Bake at 375° for 18 to 20 minutes. Yields 24 muffins.
Cream shortening and peanut butter together. Beat in other ingredients, one at a time. Add flour, blending well. Drop by teaspoonful onto greased cookie sheet. Flatten with fork and sprinkle with peanuts. Bake at 350° for 12 to 15 minutes.
Prepare cake mix batter as directed on package. Fill cones 2/3 full with batter. Place on baking sheet and bake in moderate 375° oven for 20 to 25 minutes. Cool on cake rack. Prepare a fluffy white frosting. Blend in peppermint extract. Swirl frosting on cake cones. Decorate as desired with colored sugars, red jelly beans and/or gumdrops.
Cook and stir margarine, milk and sugars to soft-ball stage (235°). Add vanilla and pecans. Beat until thick. Drop onto waxed paper or foil.
Put in buttered casserole with crumbs. Bake at 325° for 45 minutes.
Combine cake mix, eggs and fruit filling and blend well. Pour into greased and floured 9 x 13-inch pan. Bake for 35 to 40 minutes. Frost when cool.
Don't drain pineapple. Mix pineapple, mints and marshmallows and cover with plastic wrap. Stir occasionally. Leave in refrigerator several hours or overnight. Then fold in Cool Whip. Put in muffin cups in muffin tins and freeze.
Preheat oven to 400°. Grease an 8 or 9-inch square pan. Lightly spoon flour into measuring cup. Level off. In large bowl, combine flour, cornmeal, raisins, baking powder, cinnamon, salt, nutmeg and peel. Mix well. Add milk, syrup, margarine and eggs. Stir until dry ingredients are moistened. Pour into greased pan. Bake at 400° for 17 to 22 minutes or until toothpick comes out clean. Serve warm. Yields 9 servings.
Mix water and sugar. Cook to make syrup, about 3 minutes; cool. Add frozen orange juice to pineapple juice. Add bananas, then freeze. Take from freezer 2 hours before serving and mash with potato masher. Add 7-Up and serve. Makes approximately 5 quarts or 35 punch cups. Gold in color.
Drain the pineapple. Measure juice and add water to make 1 cup. Heat juice and dissolve the jello. Stir in the marshmallows. Add the cold 7-Up and drained pineapple. Chill until it sets.
Mix in a 2 qt. saucepan sugar, cornstarch, salt, evaporated milk and whole milk. Cook over medium heat, stirring constantly until mixture thickens & boils for 1 minute. Remove from heat. Slowly pour half of the hot mixture into eggs & stir until that mixture is completely incorporated. Then pour the egg mixture into the pot with the other half of pudding and continue to cook on medium heat until it reaches boiling stage again. Add cream cheese & mix thoroughly (use a hand mixer). It will dissolve the cream cheese better & make the pudding lighter & creamier. Remove from heat & add vanilla & butter. Keep using hand mixer until all is blended. Let pudding stand for 15 minutes, but while still warm pour half of pudding in pie shell & layer with bananas. Then pour remainder of pudding on top. When pie is completely cooled, top with fresh whipped cream and garnish with sliced almonds.
Grate the potatoes, leaving in all liquid. Add the eggs, salt, onion and pepper. Drop by spoonful into 1/8-inch hot oil. Fry quickly on each side. Drain on heavy paper. Should be very crisp. Serve at once. Good with applesauce or sour cream.
Mix ingredients in order listed, folding gently to blend. Divide into 3 unbaked 9-inch pie shells. Bake 45 minutes at 350°.
Preheat oven to 400°. Cut tomatoes into small pieces. Soak in enough water to cover. Microwave 1 minute; let stand. Saute mushrooms and garlic in oil. Spread pesto over crust. Drain tomatoes and spread over pesto. Crumble Feta cheese over pizza. Top with mushrooms. Grate fresh Parmesan cheese over top. Bake 10 to 12 minutes (follow Boboli instructions). Serves 6 to 8.
Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart bowl. Spread dressing over top. Refrigerate overnight.
Heat milk to scalding. Remove from heat, add butter, sugar and salt to milk. Dissolve yeast in warm water (about 5 minutes). Add 1 cup flour to milk mixture. Beat about 1 minute until smooth. Stir dissolved yeast into milk mixture. Add eggs and beat again until smooth. Add remaining flour, mixing thoroughly. Turn out on lightly floured board and knead until smooth and elastic (about 5 minutes). Form dough into a ball and place dough in a large bowl that you have rubbed with Crisco. Cover bowl with clean cloth and place in area away from drafts and let rise until double in bulk (approximately 1 1/1- 2 hours). Punch down and mold into desired shapes. Make 3 balls for each roll using a muffin tin that has been greased, and place 3 balls snugly into each one. Using a pastry brush coat each roll with butter then let rise again until light. Bake in preheated 400 oven for about 20 minutes or until golden brown. This will yield about 2 dozen rolls. Serve warm.
Begin cooking rigatoni. Saute garlic in heated oil and butter. Add chili powder and stir over medium heat for 1 minute. Add paprika, pepper, cayenne and tomatoes; lower heat and simmer 10 minutes. After 10 minutes, add clams, juice and lemon juice. Simmer 5 more minutes.
Mix all ingredients and chill. Roll out on floured board; cut with cookie cutter or make 1 round roll and slice. Bake in oven at 325° about 6 or 8 minutes.
Spread potatoes in 9 x 13-inch pan. Spread chopped onion over them. Combine mayonnaise, cheese and milk in pan. Heat until cheese is melted. Spread over potatoes. Spread crumbled bacon. Mix corn flakes and melted oleo; put on top.
Mix sugar, milk and oleo, then bring to boil and boil 5 minutes. Remove from heat; stir in vanilla and peanut butter. Stir until thick. Pour into buttered dish. Cut into squares when set.
Combine dry ingredients. Add milk and mix to smooth batter. Melt 1 stick butter/margarine in baking pan (approximately 9 x 13-inches). Pour batter over melted butter/margarine. Pour fruit and juice (up to 1/2 cup) over batter. Bake at 350° for approximately 35 to 40 minutes, until lightly browned.
Melt butter in a 13 x 9 x 2-inch pan or casserole dish. Stir milk, sugar and flour together in mixing bowl. (The batter will be thin.) Pour fruit into baking pan with the butter. Add batter. Bake in a 475° oven until brown.
Heat oven to 375°. Grease a 1 1/2-quart casserole. Pour boiling water over corn meal. Stir to keep from lumping until cooled slightly and blended. Stir in buttermilk. Blend in sugar and soda. Fold in egg whites. Pour into greased casserole. Bake 45 to 50 minutes. Serve hot with butter.
Cook macaroni shells until tender. Mix water chestnuts, green pepper, onion, pimento, soup, mushrooms and sour cream. Combine mixture with macaroni. Top with crumbs and cheese. Bake at 325° for 30 minutes.
In a double boiler, melt stick of margarine and add cubed cream cheese. Stir over low heat until cheese is melted.
Mix together the soup mix, apricot preserves, Russian dressing and apricot juice. Put apricots in a large casserole dish with chicken. Pour mixture over chicken breasts. Bake 1 hour covered, then uncover and brown. Last 5 minutes put 1 apricot on each chicken breast. Serve over rice.
Soften cream cheese. Mix in sour cream and Italian seasoning. Spread in x 9 x 9-inch pan. Pour pizza sauce over top. Layer pepperoni and any other desired toppings over sauce. Cover all with shredded Mozzarella cheese. Bake at 350° for 15 to 20 minutes until bubbly. Serve warm. Dip with bread sticks or crackers.
Cream the butter or margarine and sugar together. Add egg, molasses, cinnamon, ginger and cloves. Mix together. Add flour, baking soda, salt and water. Mix well. Bake in a greased 13 x 9-inch pan at 350° for 30 minutes.
Wash horseradish roots thoroughly and remove the brown outer skin. (A vegetable peeler is useful in removal of outer skin.) The roos may be grated or cut into small cubes and put through a food chopper or a blender. Combine ingredients. Pack into clean jars. Seal tightly. Store in refrigerator. Yields 2 jars (1/2 pint each).
Combine apples, celery and nuts. Blend mayonnaise, sugar and lemon juice. Fold in whipped cream. Chill and serve.
Place in layers in greased 2-quart casserole. Garnish with green pepper slices. Bake at 350° for 2 hours. Makes 6 servings.
Cut cakes into 6 slices each. Combine milks and salt in a large bowl and stir well; set aside. Lay cake slices in a 9 x 13-inch baking dish. Pour milk mixture evenly over cake slices; cover and refrigerate for 2 to 3 hours. Remove from refrigerator and spread thawed whipped topping over cake. Chill for additional 1 to 2 hours. Garnish with fresh fruit or your favorite pie filling. Serves 12 to 15.
Beat egg yolks until light and gradually add sugar and water. Beat well. Sift dry ingredients together and gradually add to the batter. Fold in well beaten egg whites. Pour into a well-greased and floured 11 1/2 x 8-inch pan. Bake at 325° to 350° not over 15 minutes. Turn out on a cloth sprinkled with powdered sugar. Trim end edges. Spread with jelly or jam. Roll while cake is warm, wrapping it in the cloth. Sprinkle with powdered sugar before slicing.
Saute in oil, the chopped green peppers, onion and celery. Drain. Add hamburger and Cheddar cheese soup. Take French bread and cut in half lengthwise. Hollow bread out of center of loaf. (Break up some of bread into meat mixture.) Spoon meat mixture into hollowed center. Put top back on and bake approximately 15 to 20 minutes at 350°.
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 2 bars melted chocolate, chocolate syrup and vanilla. Mix well. Pour batter into a heavily greased and floured 10-inch Bundt pan.
Crust: Melt margarine. Mix flour with margarine. Pat into a 9 x 13-inch pan. Bake for 15 minutes at 350°. Let cool.
In a medium saucepan, combine first 5 ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Blend in potato by mashing it slightly against the side of pan with fork. In a separate bowl, combine 1/4 cup evaporated skim milk with cornstarch until smooth. Stir cornstarch mixture and remaining evaporated milk into broth mixture, cooking and stirring until thick and bubbly. Cook and stir one minute more, then gradually add cheeses, stirring until melted.
Cook hamburger and bacon; drain and set aside. After hamburger and bacon have drained, mix all ingredients and cook in crock-pot on low for 7 hours.
Mix all ingredients and fry in 2 tablespoons butter about 2 to 3 minutes. Makes 12 pancakes.
Cook noodles. Simmer hamburger, onion, salt and pepper. Cream in blender the cottage cheese, cream cheese and sour cream. Add chopped peppers and green onions. Layer noodles, meat and cheese sauce. Top with grated cheese and bake at 350° for 30 to 40 minutes.
Cream sugar, shortening together and then add eggs. Sift flour, soda, cinnamon and mix in creamed mixture. Add apples and nuts. This makes a thick batter. Bake in oblong 9x13 pan at 350° for 45 minutes. Gets crusty on top.
Mix and press into 9 x 13-inch pan: pretzels, margarine and 3 tablespoons sugar. Bake at 400° for 8 minutes, then cool. Mix cream cheese and 1 cup sugar. Fold in Cool Whip and spread over pretzel mixture. Prepare jello with boiling water. Add strawberries (juice and all). Chill until cool, then pour over cream cheese mixture and set. Terrific made with orange jello and mandarin oranges.
Place 1/2 of stuffing mix on bottom of casserole dish. Put chicken on. Combine liquids and pour on. Place remainder of stuffing mix. Dot with margarine. Bake at 425° for 25 to 30 minutes. Add 3 to 4 slices toasted bread, if desired.
Sprinkle tenderloin with peppers. Put in a heavy duty Ziploc bag. Mix soy sauce, bourbon and garlic and pour over meat. Close bag and let sit for 2 hours at room temperature.
Mash garlic with salt to form paste. Add mint leaves and crush well. Add tomatoes, olive oil and pepper. Continue to press until combined well and forms a thick sauce.
Stir together in a deep bowl peanuts, sugar, corn syrup and salt. Microwave on High for 4 minutes. Remove and stir; continue to cook 4 minutes more. Remove and add vanilla flavoring and butter or margarine; mix well. Cook on High for 1 1/2 minutes. Remove and add baking soda; stir until light and foamy. Pour onto a lightly buttered cookie sheet pan and spread out. Cool. Break into small pieces and store in an airtight container.
Pour boiling water over gelatin and stir until gelatin is dissolved. Stir in orange juice and ginger. Refrigerate until slightly thickened. Stir in melon balls. Pour into 6 individual molds and refrigerate at least 4 hours. Unmold to serve. Serves 6.
Wash chicken; prepare vegetables. Fill 4-quart pot with cold water; bring to boil (add all ingredients just before water come to full boil). Skim any fat which rises to top. Turn heat to medium; stir briefly. Cook at medium to medium-low heat for about 1 1/2 hours. Add water to maintain original level. Remove all bones from chicken. Strain, cool and refrigerate. Heat and enjoy!!
Place butter in a 9-inch micro-type pie plate. Use High cycle and cook for 30 seconds, or until melted. Beat remaining ingredients in bowl. Pour into pie plate. Cover with waxed paper. Use High cycle and cook 6 to 8 1/2 minutes, stirring once during cooking time. Let stand, covered, for 1 to 2 minutes. Fold in half to serve.
Preheat oven to 375 degrees. Beat butter on medium speed until creamy. Add sugar, egg and vanilla, beat well. Add flour one cup at a time until mixed well. Dough will be soft. Do not refrigerate. Fill cookie press with dough. Press cookies onto baking sheet. Bake for 10 -12 minutes or until firm. Do not let them get brown.
Cook until softened. If you would like it sweeter, add 3 tablespoons honey.
1st Layer: Combine flour, pecans and margarine. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes.
Combine all ingredients, except shrimp; beat smooth. Dry shrimp well; dip into batter. Fry in hot deep fat (375°) until golden brown. Drain.