HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season chicken breasts with salt and pepper; melt butter in heavy skillet and brown chicken pieces on all sides quickly. Remove to warm platter. Add garlic, shallots and mushrooms to butter in skillet and cook for 3 minutes. Sprinkle with flour and cook 2 minutes, stirring constantly. Blend in chicken broth slowly. Add herbs and bring to a boil, stirring to scrape all of the cooked-on particles into the sauce. Simmer 5 minutes. Return chicken to pan and cook until tender (approximately 8 minutes). Place chicken on warm dish. Add cream to liquid in pan and simmer 3 minutes; do not boil. Season to taste and pour sauce over chicken. Serve with rice or noodles. Serves 6.
In medium saucepan, mix pineapple, flour, sugar, and salt. Cook until thick. Add margarine and cool. Add chopped apples. Pour into serving dish and chill. Top with whipped topping and nuts.
Mix all ingredients together, except ribs, together. Pour over ribs. (if ribs are in a rack, cut all apart). Marinate 4 hours. Bake at 350° for 1 hour.
Brown hamburger; cook with onions and green pepper. Cook noodles. Mix ingredients except cheese. Put in a 9 x 13-inch cake pan; top with cheeses. Bake 20 minutes at 350°.
Blend all ingredients together except cauliflower, lettuce and spinach. Refrigerate for at least 1 hour. Grate half a head of cauliflower and refrigerate, covered. Pour dressing over bite size pieces of lettuce and spinach. Sprinkle grated cauliflower over top and toss. Top with stuffing cubes.
Brown hamburger. Add all ingredients, plus some butter, salt and black pepper to taste. Simmer as long as you like. Just before serving, add cooked noodles.
Brown meat. Add beans, both sauces, onions and 1 1/2 cups cheese and 1 cup chips. Mix well and pour into 2-quart casserole dish. Bake uncovered 20 to 25 minutes at 350°. Spread sour cream on top and sprinkle rest of cheese on top. Bake 3 to 4 minutes longer. Serve over a handful of corn chips.
In large skillet, brown hamburger and onions; drain off fat. Add diced potatoes, cream-style corn, beef broth, salt and pepper. Mix well. Cover and cook over low heat for 20 to 25 minutes, stirring occasionally. Makes 4 servings.
Beat pudding and milk until thick and smooth. Add sour cream, Cool Whip, bananas and vanilla wafers. Put in deep baking dish.
Heat oven to 400°. Cut the sweet potatoes into spears about 1-inch long and 1/2-inch wide. Put the sweet potatoes in a bag or container and toss with the oil, salt and pepper. Place potatoes on a baking sheet and bake, turning occasionally, until the sweet potatoes are tender and golden brown, 40 to 45 minutes.
Saute celery and onion in margarine. Add the broccoli and cooked rice. Add mushroom soup and milk; mix well and put into greased casserole dish. Pat toasted almonds or shredded cheese on top. Bake in 350° oven 20 to 30 minutes. Serves 4 to 5.
Boil brown sugar and Karo; remove from heat. Add peanut butter and vanilla; mix until blended. Slowly add Rice Krispies; stir until well mixed. Drop by spoonfuls onto waxed paper; allow to cool.
In a 9 x 13-inch pan, bake cake mix according to directions on box. While cake is baking, mix sugar and pineapple and boil for four minutes. Puncture warm cake with fork and pour warm pineapple mixture over cake. Let cake cool. Mix pudding according to directions on box. Pour over cake. Top with whipped topping; sprinkle with coconut, chopped nuts and maraschino cherries. Refrigerate.
Grease an 8 x 8-inch dish. Drain pineapple and put on bottom. Mix sugar and flour; sprinkle over pineapple. Mix cheese and crackers; put on top. Pour margarine over crackers. Bake at 350° for 30 minutes.
Prepare sauce by melting margarine in saucepan. Add mustard, poppy seed and 1 finely chopped onion. Mix well and place in refrigerator overnight.
Melt 2 tablespoons of the butter in large saucepan. Saute carrots and onion until tender; add bay leaf, thyme, wine and shrimp. Cook just until shrimp turn pink, about 30 minutes. Drain shrimp into a bowl, reserving liquid. Melt remaining 6 tablespoons butter in same saucepan; stir in flour. Cook, stirring constantly, until bubbly. Add reserved shrimp liquid to saucepan along with salt, paprika and milk, stirring constantly until thickens. Chop shrimp and add to bisque.
Mix sour cream, milk, minced onion, parsley, salt and pepper together. Put half of the potatoes in greased baking dish. Add half the sauce and rest of the potatoes. Cover with remaining sauce. Put cheese on top. Bake at 350° for 20 to 25 minutes.
Mix all ingredients and pour into baking dish and bake at 350° for 30 minutes. Garnish with crisp bacon bits, if desired.
Preheat oven to 350°. Mix flour, sugar, pecans, baking soda, salt and cinnamon together in large bowl; set aside. Combine eggs, bananas, oil, pineapple and vanilla in medium bowl. Stir by hand into reserved flour mixture until flour is just moistened. Grease 1 (9 x 5 x 3-inch) loaf pan. Turn batter into pan. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool on rack.
Place 6 sandwiches on the bottom of a freezer safe casserole dish. Smother about half of cool whip on top. Drizzle about half of the jar of hot fudge sauce on top of cool whip and sprinkle with 1/4 cup pecans. Repeat these steps for the second layer. Freeze for about 2 hours. Let sit out for 20 minutes before cutting.
Heat oven to 450°. Cut beef into 1-inch cubes. Rinse frozen peas to separate. Drain. Tear off 4 pieces heavy-duty aluminum foil, each 18 x 15-inches. On center of each piece, place 1 carrot (thinly sliced), 1 potato (cut into fourths) and 1/4 of the beef. Mix mushroom soup and onion soup mix. Spoon mixture over beef and top with peas or corn. Wrap securely in foil. Place on ungreased cookie sheet. Bake until beef is tender, about 50 minutes. Makes 4 servings.
Wash the zucchini and cut off ends. Cut into 1/2-inch slices. Heat oil in skillet and saute zucchini and green onions for 5 minutes, stirring frequently. Pour in wine, lemon juice and water. Simmer for 5 minutes longer. Gently but thoroughly stir in walnuts. Transfer to serving dish and serve hot.
Preheat oven to 400°. Twist off stems from mushrooms. Spray in large shallow pan with nonstick cooking spray. Arrange mushrooms, rounded side up, in pan. Spray lightly with cooking spray. Sprinkle with salt and pepper. Cook in oven for 8 minutes and remove.
Sift flour with baking powder, soda and salt. Cream shortening and sugar. Add eggs and beat. Add fruit and mix well. Put into greased tins and bake at 350°.
Mix well with mixer. Spread into cookie sheet. Sprinkle 6 ounce or 12 ounce package of chocolate chips. Nuts are optional. Bake at 350° for 30 minutes.
Brown meats and drain. Add tomatoes and cubed cheese. Heat until cheese melts. Serve warm with chips.
Bring butter and sugar to 300° (medium-hard crab stage). Mix almonds and chocolate morsels. Put half of almond and chocolate mixture on cookie sheet. Pour sugar mixture on, then finish with remaining almonds and chocolate.
Cook broccoli according to package; drain and set aside. Add margarine, cheese and lemon juice. Mix well and put in buttered casserole dish. Spread cracker crumbs over top. Bake at 350° for 25 minutes.
Cream the butter and sugar. Add beaten egg yolks, pineapple and nuts. Fold in beaten egg whites. Spread mixture on cookies and stack 3 high. Put in refrigerator for at least 4 hours. Cover with whipped cream, seasoned with sugar and vanilla. Sprinkle with coconut. Can be done 4 to 5 hours before serving. Looks pretty served on paper doilies. Makes a festive Christmas dessert with a candle.
Measure all ingredients. Thoroughly mix undissolved yeast with 1/3 of the flour and all ingredients. Heat margarine and water until very warm and add to dry ingredients. Beat for 2 minutes at medium speed, scraping bowl occasionally. Add remaining ingredients and egg. Beat on high speed for 2 minutes. Spoon into greased muffin pans. Bake at 375° for 20 minutes. Mixture may be kept in refrigerator for several days.
Remove skin and bones from chicken and cut into small size pieces. Butter bottom of glass baking dish, 9 x 13-inch. Place chicken pieces on bottom. Place cheese slices over chicken. Mix together the 2 soups with whip. (Do not add any liquid.) Spread soup mixture over cheese. Sprinkle whole canister of dressing mix over soup. Dot with margarine. Cover with foil. Bake at 350° for 30 to 35 minutes; remove foil and bake another 5 to 10 minutes.
Sift together flour, salt and soda. Cream butter, sugars and eggs, creaming well. Blend dry ingredients gradually to butter mixture. Stir in rolled oats and chopped nuts. Chill 1 hour. Divide dough in half. Shape into rolls 1 1/2-inch in diameter. Wrap in foil and chill 2 hours to overnight. Cut into slices about 1/4-inch thick and place on greased baking sheets. Bake at 325° to 350° for 10 to 12 minutes. Cool on cake rack. Makes 6 to 8 dozen.
Melt butter and 3/4 cup cheese with heavy cream over low heat. Add pepper and salt. Stir until cheese is melted and smooth. Cook noodles according to directions. Pour sauce over noodles. Top with remaining 1/4 cup cheese. Sprinkle with parsley.
Combine brown sugar, flour and salt in saucepan. Stir in vinegar and water. Add pineapple, raisins and oleo. Cook, stirring constantly, until bubbly. Add beets and heat.
Combine all ingredients. Marinade meat for 24 hours before grilling. Baste with any remaining marinade. Recipe will marinade 4 pork chops.
Saute green pepper, onions and celery in butter. Add catsup, sugar and Worcestershire sauce. Cook slowly over low heat for 10 minutes. Add shrimp and simmer 10 minutes. Serve over Minute rice.
Drain pineapple, reserving juice. Dissolve gelatin in boiling water. Add reserved juice; cool until slightly thickened. Beat until frothy. Fold in pineapple, cottage cheese, mayonnaise and nuts. Place in a 13 x 9-inch pan or mold. Refrigerate until firm. Serve on lettuce or other crisp salad greens. Makes 7 servings.
Melt butter in pan or wok. Add shrimp and cook until shrimp are pink. Add remaining ingredients and mix well.
Butter an 8 x 8 x 2-inch baking pan or small rectangular pan. In a 2-quart saucepan, mix brown sugar, evaporated milk and salt. Stir over low heat. Bring to a boil; boil for 3 minutes. Remove from heat. Stir in chocolate chips, peanut butter and vanilla until chips are melted and mixture is smooth. Pour into baking pan. Refrigerate at least 4 hours, or until firm. Cut into small squares.
Beat eggs; add sugar, salt, oil, cinnamon, nutmeg, pumpkin, water, soda and flour. Bake in 325° oven for 1 hour. Makes 4 small loaves.
Thoroughly mix gelatin with sugar. Add water and stir until sugar and gelatin are completely dissolved. Stir in heavy cream. Chill until slightly thickened (35 minutes). Add sour cream and vanilla. Blend with rotary beater and add fruit. Beat until bubbly. Pour into 1 quart bowl or individual molds. Chill until set. Unmold on plate and garnish.
Preheat oven to 350°. Brown beef; add salsa. Layer tortillas in round casserole dish, then beef, sour cream and cheese. Repeat twice. Bake for 30 minutes.
Spray pan with Pam. (This prevents cheese from sticking.) Mix all ingredients, except rice, in large pan or skillet on top of stove. Heat, stirring until cheese melts. Add rice and simmer, uncovered, for about 25 to 30 minutes. Stir often. Great with barbecue.
Mix flour, baking soda, baking powder, seasonings and currants. Cut in shortening and margarine. Add sugar, eggs and milk. Roll out to 1/4 inch thickness; cut with round cookie cutter and drop on medium degree griddle or grill. When one side of cookie is light brown, turn like pancake and brown other side.
Combine sour cream, salsa and salad dressing. Mix well. Cover and chill at least 1 hour. Serve with tortilla chips and raw vegetables. Makes 2 cups.
Beat together the eggs and milk. Tear bread and cook sausage and drain. Layer bread, sausage, shredded cheese and beaten eggs. Cover with foil and refrigerate overnight. Bake 35 minutes, covered. Remove foil for the last 10 minutes to brown it.
Prepare pudding according to package. Divide into 2 bowls. To one bowl, add instant coffee and chocolate pieces to other bowl. Stir to dissolve. Spoon into sherbet dishes alternating. Garnish with coconut. Chill well before serving. Serves 4.
Grind all vegetables, use all juice. Mix all ingredients together; boil for 2 hours. Put in sterilized jars and seal.
Spread refried beans in shallow glass dish. Mix sour cream and taco seasoning. Spread over beans and top with Cheddar cheese, chopped tomatoes and black olives.	Serve with tortilla chips.
Put into bowl; mix and pour into greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Saute onions and pepper in oleo until golden. Add potatoes, cook and stir 2 minutes. Add corn and milk, bring to a boil. Reduce heat, simmer 15 minutes or until potatoes are tender, stirring occasionally. Stir in Spam. Simmer 2 minutes. Serves 6 to 8.
Cook meat, draining off liquid; add onions, peppers, chilli powder and saute. Then add all other ingredients. Bake in casserole dish at 350° until bubbly.
In large bowl, combine soup mix, water, honey, soy sauce, sherry, sugar, garlic and ginger. Add ribs; marinate 2 hours. Turn frequently. Preheat oven to 350°. Place ribs on rack in shallow roaster pan. Roast 1 1/4 hours, or until tender and crisp. (Turn and baste occasionally with marinade.)
Cream together the first six ingredients and refrigerate overnight or at least 8 hours. Cook the rice in the chicken broth with 3 tablespoons of butter and 1 1/2 cup minced onion.
Salt and pepper chicken; mix wine and spices. Add chicken and marinate at room temperature for 1 hour turning occasionally in baking dish. Sprinkle with cheese and paprika. Bake at 350° for 30 to 35 minutes.
Mix sugar, flour and eggs. Stir in remaining ingredients. Pour into well-buttered pie pan. Bake 30 minutes at 350°. Serve plain or with whipped cream.
Combine vegetables, cabbage and water in Dutch oven. Cover tightly after it reaches a boil. Turn down heat and simmer 10 minutes. Combine flour and 1/4 cup water; stir into 3/4 cup of cooking liquid. Gradually add to vegetable mixture, stirring constantly. Continue cooking soup, uncovered, for 2 minutes. Season with salt and pepper. Makes 4 servings.
Mix eggs, Crisco, molasses and sugar together in large bowl. Combine all remaining ingredients and mix together thoroughly. Drop teaspoon size amount onto cookie sheet and bake in 400° oven for 8 to 10 minutes.
Combine salmon, rice, celery and parsley in large mixing bowl. In small bowl, mix mayonnaise, lemon juice and curry powder. Add to salmon mixture; toss lightly. Place in one-quart casserole dish. Sprinkle with paprika. Bake at 400° for 15 to 20 minutes.
Brown roast in oil. Saute onions and garlic until tender. Add to roast. Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt and pepper. Cover and simmer 2 to 3 hours until tender. Remove roast. Use 2 cups pan juices. Mix flour and water; stir into juices. Cook for 5 minutes until thick and bubbly. Slice roast and serve with gravy.
Stir well together and then add the boiling water. The batter will be very thin. Bake in a 350° oven about 35 to 45 minutes.
Combine the dry ingredients in a large bowl and stir well. Make a well in the center of the mixture and set aside. Combine the rest of the ingredients, stirring well. Add to flour mixture and stir until dry ingredients are moistened. Spoon batter evenly into muffin pans that are greased. Bake at 400° for 18 minutes. Yields 1 dozen.
In a 10-inch skillet, brown the beef and onion together. (Do not drain.) Add the 2 tablespoons of flour and mix well. Cook on low for 10 minutes. Add all other ingredients and cook for about 15 minutes on low heat. You need to stir the meat mixture often in the recipe. If it gets too thick, add a little water. You can use it for dinner over white rice or noodles. My family likes it on toasted bread with a fried egg on top. Tastes excellent the next day and freezes well.
Mix ingredients together thoroughly (2 minutes). Bake in oblong pan at 350° for 40 to 45 minutes.
Mix peanut butter and honey together. Spread on flour tortilla. Peel banana and place on tortilla. Roll the banana up in the tortilla. Cut into bite size pieces. This is very good and kids can make them themselves.
Brown hamburger. Drain and place into casserole dish. Add gravy, if desired. Cover hamburg with creamed corn; spread to cover, but do not mix. Carefully spoon mashed potatoes over corn, spreading to cover corn. Dot potatoes with butter; sprinkle with paprika. Bake in 350° oven until top is brown and bubbly.
Cube meat, brown and drain. Beat eggs; add milk, mustard and bread. Stir in cheese and meat. Put in greased 9 x 13-inch pan. Cover with foil and refrigerate overnight. Before baking remove foil. Bake at 350° for 45 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Cook and stir onion and celery in butter in medium skillet over medium heat until tender. Stir in seasonings. Add onion mixture and water to bread cubes in large bowl. Toss to mix. Stuff neck and body cavities of turkey. Roast immediately. Yield: 8 cups (enough for 12 to 14 pound turkey).
Cream butter, Crisco and sugar until creamy. Add eggs one at a time. Beat well. Add vanilla. Sift flour and cocoa with baking powder. Add to creamed mixture, adding flour first, then 1/4 of milk until all flour and milk has been added to creamed mixture. Bake at 275° for 2 hours. Bake this in large tube pan. Cool in pan 10 minutes, then turn onto wire rack to completely cool.
Brown ground beef with salt and pepper. Then slice potatoes and boil them. When these two are cooked, layer each ingredient in a casserole pan. Slice onion. Layer on next. Put mushroom soup next and last, put grated cheese on top. Bake at 400° for 30 minutes.
Preheat oven to 350°. Place tofu in a large bowl and smash with a fork. Add remaining ingredients and mix well. Place mixture in an 8-inch square baking pan that has been sprayed with a nonstick cooking spray. Press down gently with the back of a spoon. Bake, uncovered, for 40 minutes.
Preheat oven to 325°. Grease and flour tube pan. Cream butter and oil. Add sugar. Beat well with mixer and add 1 egg at a time. Sift all dry ingredients together. Alternate dry ingredients and buttermilk. Mix. Bake 1 hour and 20 minutes.
Beat eggs. Add sugar and oil. Sift flour into mixture. Add buttermilk slowly. Add vanilla. Bake at 350° until brown.
Brown beef well and add remaining ingredients. Mix well and let simmer for 15 minutes. Pour into greased casserole; top with cornbread. Bake for 20 minutes at 350°.
Sift flour, baking powder and salt together. Cream shortening (I use Crisco) with sugar and vanilla until fluffy. Add eggs. Add sifted dry ingredients and milk alternately, in small amounts, beating well after each addition. Pour into greased pans and bake at 350° for 50 minutes. Makes 1 large tube cake or 3 (9-inch) layers.
Slice hot dogs and mix with jam in crock-pot. Simmer for 15 minutes. Ready to serve.
Wash kidney beans off and let all beans drain in colander. Place in glass bowl. Cut and dice onions. Slice celery thin. Cut pepper in quarters, then slice thin. Pour over vegetables the oil, salt and pepper. Bring to boil the vinegar and sugar. Pour over vegetables. Put in refrigerator and let stand overnight.
Brown meat and onion. Cook until done. Add rest of ingredients, except for Doritos and cheese. Simmer for 5 minutes. Alternate mixture in a large baking dish with chips. Bake at 350° for 30 minutes. Add cheese during the last 5 minutes.
Mix all ingredients together. Pour on chicken wings and let sit in refrigerator overnight. Bake next day in sauce in a 325° oven for 1 hour.
Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick. Cool to lukewarm. Add yeast, which has been dissolved in lukewarm water, then eggs. Beat thoroughly. Add flour to form a soft dough. Knead well; cover and let rise. Punch down. Roll out to 1-inch thickness; cut with biscuit cutter or glass. Brush with melted butter; dust with cornmeal (optional). Place on cookie sheet; let rise, covered. Bake at 375° for 15 minutes. Yields 18 rolls.
Beat ingredients at medium speed with electric mixer until well blended. Serve with any kind of fruit. Makes about 3 cups.
Wash beans. Soak dried kidney beans for 2 hours in 2 cups of cold water. Cook beans until they are beginning to get soft. (You may pressure cook the beans for 15 minutes instead of soaking.) Stir well. Add ham bone or pieces of ham (fat removed) and cook for 25 to 30 minutes. (You may use beef instead of ham.) Add potatoes and cook for 10 minutes. Add carrots, onions, garlic, thyme, salt and pepper. Simmer until everything is tender. Stir often. Add unbroken hot pepper. Let simmer and avoid stirring. Pepper should not break in soup. Serve warm with slices of whole wheat bread or hard dough bread or rolls. Enjoy!
Stir shortening to soften. Stir in dry ingredients. Add bananas and half the buttermilk. Mix until all flour is dampened. Beat vigorously two minutes. Add remaining buttermilk and eggs. Beat 2 minutes longer. Fold in nuts. Bake in 2 paper-lined 9 x 1 1/2-inch round pans at 350° for about 35 minutes. Cool 10 minutes in pans. Remove.
Process in processor until smooth. If too thick, add beer. Pack in small bowl. Let set overnight in refrigerator. Serve at room temperature.
Large buns will need 2 slices of Spam, cut a scant 1/4-inch thick to make them about right. Small buns will need 1 slice of Spam cut rather thick (at least 1/4-inch or thicker).
Combine 1 can tomato sauce, rice, water, onion, green pepper, salt and	pepper. Turn into 2-quart casserole (buttered). Layer	ground	beef on top and sprinkle with salt. Spread corn over beef. Pour second can of tomato sauce over corn. Add a few slices of bacon on top.
Measure the flour, shortening, salt and brown sugar into a bowl; work to fine crumbs. Remove 1/2 cup of mixture; save to sprinkle on top of cake. To the remaining crumbs, add baking powder, nutmeg, cinnamon and baking soda. Add well beaten eggs to the sour milk, then stir into the dry mixture and beat until smooth. Bake in layers; sprinkle with reserved crumbs. Cinnamon and nut meats may be sprinkled on top. Bake at 375° for 15 to 20 minutes. Serve hot.
Drain pineapple juice into bowl. Add pudding and Tang. Beat well with wire whisk until thickened and dissolved. Stir in apples first, then other fruits. Keep refrigerated.
Blend together the cream cheese and mayonnaise. Add remaining ingredients; mix well. Form into a ball. Chill for at least 3 hours. Serve with crackers.
Crack eggs in mixing bowl. Beat eggs until frothy. Add milk and oil and continue beating for about 1 minute. Sift dry ingredients into the bowl and mix until well blended. Pour 1/2 cup batter onto hot waffle iron. Bake. Serve immediately with fruit, honey or syrup.
Mix together well while potatoes are hot and marshmallows melt. Put into a two-quart casserole. Bake until well heated (about 10 to 15 minutes) at 350°. Remove and place on the topping
Mix everything together except the pecans until the mixture is well blended. Bake at 350° for about 50 minutes.
Blend potatoes, sugar and eggs. Add oleo and vanilla. Bake at 350° for 40 to 45 minutes.
Melt butterscotch morsels in medium saucepan over low heat, stirring constantly. Add jelly; stir until well blended. Remove from heat. Add granola, oats and chopped peanuts; mix until well coated. Spread evenly in a buttered 9 x 9 x 2-inch square pan. Refrigerate until firm; cut into bars. Makes 24 (2 1/4 x 1 1/2-inch) bars.
Empty oyster crackers into a large bowl. In a small bowl combine oil and seasonings; mix well. Slowly pour oil mixture over crackers; toss well. Store in an airtight container; toss before opening and serving.
Cream first 5 ingredients, then add all the rest. Grease and flour 2 bread pans. Bake at 350° for 45 minutes to 1 hour.
Cut orange slices up as desired. Layer oranges, sugar and coconut. Pour 1/2 cup orange juice over layers. Store overnight.