HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice onions and saute until soft. Dredge chicken breasts in flour mixed with paprika and pepper until well coated. Brown coated chicken in softened onions until sealed. Pour water over chicken and bring to boil. Lower heat and simmer. Add 2 packages of soup mixture without noodles. Continue to simmer until chicken is tender. Use remaining flour/paprika mixture to broth, simmering until thick. Add sour cream; mix well and serve over egg noodles.
Melt chocolate with shortening. Prepare fruit for dipping. Using tongs or your hand, dip fruit halfway into melted chocolate. Place dipped fruit on waxed paper or into individual candy cups. Chill fruit. Store in a cool place.
Mix all soups, broth and tomatoes together. Cut tortillas in quarters. Layer in a casserole dish: tortillas, chicken, soup mixture, onions and 1/2 of cheese. Repeat. Cover and bake 1 hour at 350°.
Mix sugar and cornstarch together; add water. Cook on medium heat until mixture becomes thick. Remove from heat. Add Jell-O and food coloring. Stir until mixture is smooth. Set aside to cool.
Mix 1/2 cup sugar, dry ingredients, fruits and nuts together. Beat egg whites until stiff. Add 1/2 cup sugar and vanilla. Beat until thoroughly mixed. Fold in dry ingredients. Pour into 9-inch ceramic pie plate (ungreased) and bake at 350° for 30 minutes. Cool thoroughly and top with Cool Whip.
Brown ground beef, onion and celery. Add chili beans. Simmer 30 minutes. Serve with cheese crackers. (Good fast lunch.)
Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and mix well. Add dry ingredients which have been mixed together. Mix until real creamy. Add flavoring. Mix well. Stir in nuts. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until cake tests done. Cool in pan for 15 minutes before removing. Frost with cream cheese frosting, if desired.
Cream sugars and shortening until well blended. Sift dry ingredients and add to creamed mixture. Blend well. Add eggs and mix thoroughly. Add vanilla and mix well. Add chips and stir only until incorporated into the batter. Do not overmix. Drop by spoonfuls onto greased cookie sheet. Bake 7 minutes. Do not overbake. Makes about 2 1/2 dozen large cookies or 4 dozen smaller cookies.
Brown sausage and onion; drain. Cook and drain noodles and add milk and soups. Combine with sausage and onion and mix well. Cover with buttered bread crumbs and bake at 350° for 30 minutes. Serves 12.
Make a very rich, highly seasoned cream sauce with mustard and Worcestershire sauce. Add other ingredients; put in shells and top with buttered crumbs. Bake until brown.
Mix brown sugar and flour. Stir in butter and mix until crumbly. Reserve 1 cup of the mixture and press remainder into an 8-inch square pan. Bake at 350° for 12 to 15 minutes.
Mix meat, onion, bell pepper, salt and pepper in a large pot. (If you like meatballs, you can roll a few into balls and bake in the oven.) Brown meat; pour off fat. Pour in Ragu sauce, Lawry's spaghetti mix, steak sauce, garlic, water, Italian seasoning and oregano. Let your taste buds rule how much seasonings to use. If sauce	is too thick, add more water. If too thin, add a little more tomato paste. Let simmer for 1 1/2 to 2 hours. Cool and put in the refrigerator until the next day. Serve with cooked spaghetti.
Put all in a cheesecloth bag in 1 gallon water and bring to boil. Turn off fire and add juice of 4 oranges, 2 lemons and 2 1/2 to 3 cups sugar (according to your taste). Serve. May be put in crock-pot to keep warm for a holiday party.
Mix all. Bake in 9 x 13-inch pan at 350° for 1 hour.
Cut lemons into very thin slices. Remove seeds. Place slices in large non-metal bowl. Sprinkle with sugar. Let stand 10 minutes. Press lemons with back of spoon to extract juice. Add water, stirring and pressing lemons to extract juice. Remove lemon slices. Serve over ice. If desired, garnish with additional lemon slices. Makes 4 (1 cup) servings.
Mix all ingredients and roll in small balls. Dip in 1 (8 ounce) package of chocolate chips and one cake of paraffin wax, melted. Cool on wax paper.
Mix first 3 ingredients and bring to boil. Boil for 20 minutes, stirring continuously; then stir in peach jello. Can and seal.
Add rice to milk, seasoned with salt. Cook on top of range, very slowly, for 2 hours. (This slow cooking releases the rice starch to thicken the pudding.) Add cinnamon stick the last hour of cooking. Remove cinnamon stick and season with nutmeg, vanilla and sugar. Add eggs and butter; mix well.
In a skillet, saute onions and green peppers in 1 tablespoon butter until tender. Combine onions and peppers with potatoes, ham and mayonnaise. Pour into ungreased 11 x 7 baking dish. In a saucepan, melt remaining butter. Stir in flour and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 1 minute. Stir in cheese just until melted. Pour over potato mixture. Cover and bake at 350° for 30 to 40 minutes.
Mix well. Cook in 350° oven until a toothpick inserted in center comes out clean. (Egg custard may be made the same way. Take out the cocoa and add a tablespoon of flour.)
Saute onion in large skillet. Add spices to taste. Add ground chuck. Cook until browned. Drain off excess fat. Add 2 cans chopped tomatoes. Cook at medium heat for about 30 minutes, until most of the juices have reduced, but still want it somewhat liquidy.
In a bowl, mix salsa and shrimp; chill at least 1 hour. Spoon into a bowl; top with sour cream and cilantro. Serve as dip with Triscuits or any sturdy cracker.
Bake at 375° for 7 to 8 minutes. May be put into 9 x 13 pan and baked 20 to 25 minutes, cut into bars.
Blend butter, sugar and eggs well. Add remaining ingredients; pour into unbaked pie shell. Bake at 350° for 30 to 45 minutes.
Combine sweet potatoes, butter, orange juice and salt; whip in 1 cup marshmallows. Place in 1 1/2-quart casserole. Spoon cranberry sauce over top. Bake at 350° for 30 minutes. Cover with marshmallows and return to oven until marshmallows are lightly browned.
Kream oil and 1 1/2 cups uv sugah together 'n add buttahmilk, flour, soda, allspice, sinnamun and nutmeg, one at a time. Fold chopped prunes, chopped pecans and vanillah into kreamed mixture. Bake in a 10-inch greasy tube pan for 1 1/2 hours at 300°. Let it stay in the pan while addin' icin' 'n then keep it still in the pan overnite.
Cook raisins in 2 cups water until water evaporates. Add applesauce, sweetener and oil. Mix well. Sift dry ingredients and add to applesauce mix. Bake in greased and floured tube pan at 350° for 45 minutes.
Mix 3 eggs, butter, and vanilla. Combine dry ingredients, except 1/4 c. sugar and add to butter mixture. Stir in chips. Set aside 1 c. for top. Spread in 9 x 13 pan. Beat cheese, peanut butter, and rest of sugar until smooth. Add remaining egg and milk. Carefully spread over batter. Drop rest of batter on top and cut through with knife. Bake at 350°F for 35 - 40 min.
In a saucepan, mix pie filling and pineapple. Mix sugar and cornstarch together, then add to filling and bring to a boil. Cook until thick. Let mixture cool. Add sliced bananas and pecans to the cool mixture. Pour into pie shells and chill. Cover with Cool Whip.
Cream the cheese. Add sugar, egg yolk and vanilla. Spread one package of crescent rolls on cookie sheet, pressing sides together. Spread the cream cheese filling over the rolls. Add the other package of rolls on top of this and pinch sides together. Brush with egg white (unbeaten). Bake at 375° for 20 to 30 minutes or until lightly brown. Remove from oven and spread Glaze over pastry.
Combine in mixing bowl, cream cheese, sugar and eggs. Mix until creamy and has no lumps. Add vanilla, then add sour cream and continue mixing. Pour mixture into 10-inch spring-form pan which has graham cracker crust on bottom (be sure you spray pan with Pam first). Bake at 250° for 50 to 60 minutes in a convection oven or 2 to 3 hours in a conventional oven.
Mix the first 4 ingredients; set aside (should be crumblike texture). Mix well the remaining 4 ingredients.
Put Crisco, sugar, molasses, buttermilk and soda on stove to get warm, "not hot." Add flour until you can work it dry. Also add 2 teaspoons vanilla flavoring. Grease an iron griddle; press out with hands to match the shape of the griddle. Bake in a hot oven at 450°. Check after 6 to 7 minutes.
In a bowl, combine the flour, sugar and baking powder. Cut in the butter until mixture resembles coarse crumbs. Add milk, mixing just until dry ingredients are moistened.
Mix all ingredients, except asparagus and almonds, then gently fold in asparagus and top with almonds. Bake at 350° for 45 minutes. Will serve about 10 to 12 people.
Put in dish and cook in oven at 375° until cheese is melted. Serve with salad. Very good dish for dieters.
Combine all ingredients. Bring to boil over medium heat. Reduce heat to low and simmer 1/2 hour.
Mix ingredients together and keep in the refrigerator for future use. For two drinks: Blend 1 cup mix and two shots tequila. Serve in salted glass with lime garnish.
Scald milk in heavy saucepan; do not boil. Add macaroni; simmer, uncovered, stirring frequently until tender. Beat eggs; add sugar and beat until thick and lemon colored. Remove mixture from heat; stir in egg mixture and remaining ingredients. Pour in lightly greased baking dish and bake in a 300° oven for 55 minutes or until knife inserted in center comes out clean. Serve warm or cold. Makes 6 to 8 servings.
Cream together sugar, oil, eggs and vanilla. Sift together flour, soda, salt and spices. Add dry ingredients to cream mixture. Fold in apples and nuts. Bake in greased and floured pan (9 x 13-inch) for 60 minutes at 325°. Cool. Sprinkle with powdered sugar.
Flour and brown chicken. Place in baking dish. Pour sauce over chicken and bake at 350° for 1 hour.
Put all together and pour vinegar over all ingredients. Set to boil and boil 5 minutes. Put in jars and seal.
Combine water, parsley and bouillon in saucepan. Cover and bring to boiling. Stir until bouillon is dissolved. Remove from heat. Add cream. Stir in potatoes. Cool to room temperature. Put mixture in blender. Add onion and cream cheese. Blend at high speed until smooth. Chill thoroughly. Serve in chilled bowls. Garnish with chives. A great dish for hot weather!
Mix all ingredients. Put into 2-quart casserole. Bake, covered, at 325° for 1 hour. Serves 6 to 8.
Combine all ingredients in a heavy saucepan; mix well. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook 5 minutes, stirring occasionally. Let cool; store in an airtight container in refrigerator. Serve warm or at room temperature over ice cream or pancakes. Yields 1 1/2 cups.
Mix ingredients together well. Roll out thin on floured surface. Cut out with cookie cutters. Bake at 350° for about 6 to 7 minutes.
Place popped corn in a brown grocery bag. Combine next 4 ingredients in a large bowl. Microwave 2 1/2 minutes; stir well. Boil in microwave for 3 minutes; stir well. Add soda and vanilla; stir very well. Pour over corn in bag. Shake very well. Microwave on High for 1 minute; shake well. Microwave on High for 1 minute; shake well. Microwave on High 1/2 minute; shake well. Microwave on High for 1/2 minute; shake well. Pour onto cookie sheets. Cool and store in airtight container.
Cook onions in butter until they are transparent. Combine with other ingredients. Put into a casserole dish and top with butter and bread crumbs. Bake at 325° for 45 minutes. Serves 6.
Combine milk, pie filling and pineapple. Fold in Cool Whip. Freeze. Several hours before serving: Remove from freezer and put in refrigerator.
Place celery in large pot with vinegar, water, honey, fennel seed, celery seed and mustard seed. Bring to a boil, stirring until well blended. Add onions and continue boiling 5 minutes. Add peppers and peppercorns. Boil 5 minutes more.
Combine all ingredients. Spray loaf pans with Pam. Bake at 350° for 45 to 50 minutes.
Drain fruit well. Heat oven to 325°. Melt butter. Add sugar and cinnamon. Place drained pears and peaches in casserole dish. Arrange pineapple slices on top. Place cherries in rings of pineapple. Pour butter-sugar mixture over top. Bake 1 hour uncovered. Serve warm. Makes 8 servings.
Boil potatoes; drain and mash. Stir in sour cream, 1 cup of cheese, onions, salt and pepper. Turn into a casserole dish. Top with remaining cheese. Sprinkle with paprika. Cover and refrigerate overnight or for several hours. Bake, uncovered, at 350° for 30 to 40 minutes. Serves 8 to 10.
Preheat oven to 425°. Mix dry ingredients, sugar and cheese. Cut in shortening until mixture is crumbly. Add milk all at once and stir with a fork until moistened. Knead on floured surface 10 times. Pat dough flat to 1/2-inch thickness. Cut into biscuits, place on ungreased pan, edges touching, and bake 15 minutes, or until lightly browned.
Put beans to boil with 5 garlic cloves and salt. Fry the chorizo sausage, onion and the chopped tomato. In a separate pan, fry the bacon, ham and sausage. When the beans are almost cooked, take out the garlic cloves and add the beans to all the fried items and the hot peppers and chopped cilantro. Let it cook for 15 minutes.
You can never do a kindness too soon, for you never know how soon it may be too late.
Heat oven to 350°. Grease and flour 2 or 3 layer pans (8 or 9 x 1/2-inch) or an oblong pan (13 x 9 x 2-inch). Blend flour, sugar, baking powder and salt in sifter. Put in mixing bowl. Add shortening, 2/3 cup of milk and vanilla. Beat 2 minutes at medium speed, scraping the sides and bottom of the bowl constantly. Add egg whites one at a time, beating batter for one minute after each egg white. Add the rest of milk and beat for another minute. Pour into prepared pans and bake layers 25 to 30 minutes, oblong cake 35 to 40 minutes or until cake tests done. Cool 10 minutes in the pan. Frost with seven minute frosting.
Trim broccoli, using only bite-size flowerets and tender parts of stem. Boil broccoli until tender in lightly salted water.
Crush Oreos in blender; set aside. Beat together margarine, cheese and sugar; set aside. Mix pudding and milk. Stir in Cool Whip. Mix cream cheese mixture with pudding mixture. Make a layer of cookies and then a layer of pudding. Repeat 2 times and end up with a layer of cookies.
In a large mixing bowl mix oil, eggs and sugar together, then add zucchini. Then add all dry ingredients; mix well. Add vanilla and raisins and nuts if desired. Bake at 350° for 30 to 45 minutes. Makes two large loaves or 3 small ones.
Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Place chicken and potatoes in pan. Mix remain ingredients except chives; brush over chicken and potatoes. Bake uncovered 30 to 35 minutes or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with chives. This has 17 grams carbohydrates.
Beat egg white at high speed with electric mixer until foamy. Gradually add sugar and continue beating until stiff peaks form. Fold in nuts. Combine butter and coated nuts in an 8-inch baking dish. Stir to coat thoroughly. Bake at 325° for 20 minutes, stirring every 5 minutes. Cool before serving.
Mix together. Place in refrigerator to chill. Form in slender rolls and roll in chili powder. Wrap in waxed paper and store in refrigerator or may be frozen. Very good served on Ritz crackers for party snack.
Mix ingredients together; pour over chicken. Cover chicken and cook 1 hour at 350°. Uncover and add crushed pineapple; cook for an extra 1/2 hour.
Mix ingredients together and drop on greased cookie sheets. Bake at 350° until done.
Combine ingredients and bake in 375° oven for 45 minutes. Stir halfway through cooking.
Cover cabbage, pepper and carrots with cold water with 2 teaspoons salt added. Prepare broth with sugar, celery seed, mustard seed and vinegar by bringing to a boil. Cool. Drain cabbage mixture from water. Pour over cabbage. Put into containers and freeze.
Brown pork chops in oil. Mix together in a medium bowl 2 cans tomato paste and 4 cans of water. Add 1 teaspoon parsley, 1 teaspoon basil, 1/2 teaspoon salt, 1/2 teaspoon pepper and the separated and peeled garlic cloves. Place the browned pork chops in a Dutch oven and pour the tomato sauce over the pork chops. Bring to a boil. Reduce heat and cover. Simmer for 1 hour. In a medium bowl, mix together cottage cheese, egg, softened cream cheese, 1 teaspoon parsley, 1 teaspoon basil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Refrigerate until pork chops are finished simmering. Cook manicotti shells according to directions on the box. Rinse in cold water and drain. Pour onto waxed paper. In a 9 x 13 casserole dish, spoon a small amount of tomato sauce (enough to cover the bottom). Fill the manicotti shells with the cottage cheese mixture and place in the casserole dish. Pour almost all of the remaining sauce over the manicotti (save some for the pork chops). Cover with foil. Bake at 350° for 30 minutes. Serve along with pork chops.
Drain Veg-All. Pour into 1-quart casserole dish. Melt oleo. Add half of the oleo and Cheez Whiz to Veg-All. Top with crushed crackers and remaining oleo. Bake at 350° for 25 to 30 minutes until bubbly.
Cut florets into bite size pieces. Crumble bacon and broccoli with other ingredients. Stir well. Refrigerate at least 4 hours. Can be used as dip or spread on crackers.
Preheat oven to 425°. Butter a 13 x 9-inch baking dish. In a medium skillet, saute onion in margarine until golden. Set aside. In a medium bowl, mix egg and milk until blended. Add corn and muffin mix. Mix well. Spread corn bread batter into baking dish. Spoon sauteed onions over top. Spread sour cream over onions. Sprinkle with cheese. Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting into squares. May be frozen and reheated. Serves 16. Perfect with chili!
Cook noodles and drain. In baking dish, mix noodles and remaining ingredients (except peas and 1/4 bag of chips). Mix, then gently fold in peas. Top with 1/4 bag of chips and bake at 350° for 1 hour.
Cook the fruit butter over low heat, stirring constantly, until the sugar is dissolved. Continue to cook, stirring frequently, until the mixture sheets from spoon. You can also place a small quantity on a plate. When no rim of liquid separates around the edge of the butter, it is done. Pour into hot sterilized jars. Makes about 5 pints.
Combine pork and 2 tablespoons soy sauce. Refrigerate 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and 1/4 cup water. In wok or large skillet, stir-fry pork and garlic in hot oil 3 minutes. Add bell pepper. Stir-fry 3 minutes. Add cornstarch mixture. Cook and stir until slightly thickened. Add peanuts enjoy. Great served over rice.
Mix soup and water. Use 1/4 cup of soup mixture with other ingredients. Shape into meat balls about 1 1/2-inches. Brown in 1 tablespoon shortening in skillet; pour off drippings and add remaining soup mixture. Cover and cook over low heat for 15 minutes, stirring occasionally. Serves 4.
Saute garlic in oil. Add both tomato products. Add salmon. Salt to taste. Serve over pasta.
In large bowl, combine broccoli and cauliflower florets (cut to bite size if large). Fry bacon; drain and crumble. Add bacon, onion, tomato and eggs to florets. In another bowl, combine mayonnaise (or salad dressing), sugar and vinegar. Mix until smooth. Chill everything. Just before serving, pour dressing over salad.
Cook carrots in salted water until tender. Add finely chopped onion, bell pepper and celery to the drained carrots; set aside. Mix and bring to boil soup, sugar, oil, vinegar, dry mustard and Worcestershire sauce. Pour this hot mixture over vegetables. Put in ice box.
Cook macaroni. Saute, in water, onion, pepper, zucchini and tomatoes. When partially cooked, add sausage and cook, covered, until tender. Drain if necessary. Add to macaroni. Add tomato soup, salt and pepper (to taste). Mix well; put in casserole and bake in 350° oven for 30 minutes or until hot.
Mix together well. Add cinnamon to taste. Use 2 deep dish 9-inch pie shells. Bake at 400° for 10 minutes, then turn oven down to 350° for 50 minutes or until done.
Brown pork chops or steaks after dipping in flour. Drain grease and cover with water. Simmer until tender and water reduced greatly.
Set ice cream out to thaw enough to stir. Add peanut butter and Cool Whip. Put into crusts. Put in freezer to freeze.
Stack in order in 9 x 13-inch pan. Bake at 350° for 25 minutes.
Let cream cheese soften enough to mix with party dip. Roll into ball and sprinkle nuts over ball and optional olives. Wrap in foil and store in the refrigerator until ready to serve with crackers.
Dice bacon; saute until done. Add green pepper, onion and garlic; saute. Add ground beef; saute until brown. Add tomatoes, breaking tomatoes up. Add tomato juice; add salt and pepper to season. Cook macaroni in boiling water until tender; drain. Add to sauce. Let stand for 3 to 5 minutes. Serve in bowls.
Combine cookie crumbs and butter in a small bowl. Press into greased 9-inch spring-form pan.
Toast bread. Butter while hot. Cut or break in pieces. Cover bottom of 9 x 11-inch baking dish with toast. Sprinkle with raisins. Stir salt and all but 2 tablespoons sugar into the beaten eggs. Add milk and stir to mix well. Pour over toast and let stand 10 minutes. Press toast into milk to soak up the liquid. Mix cinnamon and remaining sugar (use a little more sugar if you like it real sweet). Sprinkle over top. Bake at 350° for 25 minutes or until knife comes out clean. Serves 6 to 8.
Brown meat in skillet. Drain off fat. In a 13 x 9 x 2-inch baking dish, mix meat with soup and spread evenly. Spread the vegetable(s) evenly over meat mixture. Spread warmed leftover mashed potatoes over vegetable layer. Heat in 400° oven about 30 minutes or until it is bubbly and potatoes are desired brownness.
Cook frozen spinach and drain well. Saute onions and garlic in butter till golden. Add drained spinach. Cook and stir till excess moisture evaporates. Combine spinach mixture, Swiss cheese, eggs, milk, salt, basil and celery salt. Turn into pie shell. Arrange tomatoes around outer edge of quiche. Bake at 425° for 15 minutes. Lower oven to 350° and bake 10 minutes longer. Combine crumbs and parmesan and sprinkle over tomatoes. Bake 10 minutes longer. Let stand 10 minutes before serving.
Butter bottom and sides of baking dish. Rinse rice and place in dish. Pour onion soup, undiluted, over rice. Lay pieces of broiling size chicken over soup and rice, spreading out so each piece can brown. Sprinkle with salt; add mushroom soup. Bake at 350° for 1 1/2 hours or until chicken is tender.
Mix all ingredients well and bake at 350° for 45 minutes in a greased loaf pan. Open oven door and let cheesecake sit in oven (oven turned off) for 1 hour. Chill. Top with cinnamon and serve.
Heat 1 cup liquid drained from beets and pineapple to dissolve jello. Add 3/4 cup cold water or juice and vinegar; cool. Add pineapple and beets. Pour into 8 or 9-inch square pan and refrigerate until set. Top with sour cream or sour cream, mixed with mayonnaise. Sprinkle with nut meats. Makes 9 large servings.
Press each cutlet into 1-inch thickness. Sprinkle surfaces of cutlets with lemon pepper. Heat butter in heavy skillet and cook cutlets 3 to 4 minutes on each side. Remove meat to warm serving platter. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over the meat. Sprinkle with parsley.
Mix dates, sugar and butter in saucepan. Cook over low heat 3 minutes. Remove from heat. Add vanilla, nuts and Rice Krispies. Scoop mixture with tablespoon. Roll in coconut and shape like fingers. Makes 3 dozen.
In a large frying pan, combine the carrots, stock, honey and mustard. Cover and cook over medium heat for 10 minutes or until the carrots are tender.
In a shallow, covered pan, steam carrot slices in water 7 to 9 minutes, until barely tender. Add a little more water if needed to prevent sticking. Sprinkle with soy sauce and lemon juice. Toss to mix. Add freshly ground pepper for garnish and flavor. Serves 2. Or microwave, using 1 tablespoon of water.