HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Heat butter in a large skillet over medium high heat. Brown chicken in butter and season with salt to taste. Set chicken aside. Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown. In a separate skillet, scramble eggs. To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.
Saute onions and celery. Combine all ingredients and pour into casserole dish. Sprinkle with buttered bread crumbs. You can add Parmesan cheese and bread crumbs and bake at 350° for 30 minutes.
In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire sauce, mayonnaise, salt and pepper; toss lightly to combine. Refrigerate at least 30 minutes before serving. Serves 4.
Saute onions in margarine. Add all other ingredients except light cream. Cook until potatoes are done, then add light cream. Good chowder-!
Put sugar in mixing bowl. Add eggs and oleo. Cream until light. Add milk and mix. Add corn meal and vanilla; mix well. Pour into unbaked pie shell. Bake 15 to 20 minutes at 350°. Do not overcook.
Brown meat with onion in a medium-sized pot; drain well. Drain and chop tomatoes, reserving juice. Add tomatoes and juice to saucepan with beans, tomato sauce, water, picante sauce and cumin. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Ladle into soup bowls. Top with tortilla chips, lettuce and sour cream, as desired. Makes about 10 to 12 cups.
Grease an 11 x 7-inch baking dish. Mix sugar, milk, butter and salt in a 3-quart microwave bowl. Cover loosely with wax paper and microwave on High 4 minutes or until mixture begins to boil. Uncover and microwave on High 10 minutes longer, stirring every 3 minutes. Continue to microwave 8 minutes longer, stirring every 2 minutes, until mixture thickens slightly and rises less when stirred. Stir in marshmallows, chocolate chips and vanilla, stirring until marshmallows and chocolate chips are melted. Add nuts, stirring vigorously, until mixture is creamy and slightly glossy. Spread in prepared pan. Refrigerate 2 hours. Cut into bite-size pieces.
In a 3-quart saucepan, over medium heat, melt margarine and cook the zucchini, carrots, celery, onions, garlic and oregano about 10 minutes or until tender, stirring occasionally. Add soups, milk and water, stirring until well blended. Stir in chicken and pepper sauce. Heat thoroughly, stirring occasionally.
In a large skillet or wok, saute the sausage and chicken breasts in the olive oil until lightly browned. Add bell pepper, onions, mushrooms and garlic and continue to saute. Add seasoning and continue to saute until chicken appears to be getting done. Add white wine; cover and simmer until chicken is tender. Add tomato and simmer for three to five minutes. If thickening is needed for sauce, stir in cornstarch mixture of one tablespoon in one-fourth cup water, in an amount that will cause a light thickening of sauce. Serve with almond slivered rice, salad and any green vegetable.
Cream butter and sugar together. Add vanilla, water and nuts. Add flour and mix well. Bake at 300° for 25 minutes. Roll in powdered sugar when still a little warm. Makes 2 dozen.
Preheat oven to 350°. In a small pan, heat oil; add onion and pepper. Saute 5 minutes. Remove from heat. Stir in clam sauce, bread crumbs and cheese. Put mixture into oven-safe casserole dish. Cover and bake 20 minutes (when cheese is melted). Serve warm with crackers. Makes 2 cups.
Prepare whipped topping mix with 1 cup of the milk in small mixing bowl. Measure 2 cups of the prepared whipped topping; set aside. Add 1 cup of the milk and chocolate pie filling mix to remaining topping in bowl. Blend, then beat at high speed for 2 minutes. Spoon into pie shell.
Melt butter in skillet; add mushrooms and saute 3 minutes. Add chicken, cream, salt and pepper. Heat to almost boiling. In a small bowl, make a smooth paste from flour and 2 tablespoons butter. Stir into the chicken mixture and stir until the sauce is smooth and slightly thickened. Simmer 5 minutes. Spread spaghetti on bottom of buttered 8-inch square pan. Layer the Mozzarella cheese over the chicken, working the first layer of slices down into the chicken mixture a little. Top with remaining Mozzarella cheese slices. Sprinkle Parmesan cheese on last. Bake, uncovered, at 350° for 25 minutes.
Combine flour, 1/4 teaspoon salt and sugar. Mix oleo, oil, water and cocoa in pan and bring to boil. Add flour mixture while hot. In separate bowl, beat soda and buttermilk. Add vanilla and eggs, well beaten. Add other mixture and mix well. Pour into large cake pan. Bake at 350° for 30 minutes.
Beat together shortening and peanut butter. Mix with remaining ingredients. Make into balls the size of hickory nuts and press top with fork. Bake in hot oven.
Mix all but breasts on low heat in skillet until melted. Put in breasts and cook over low 30 to 35 minutes with lid on. (Shorten cooking time by microwaving 3 minutes and cook 15 to 20 minutes.)
Mix all ingredients together and pour into a greased and floured coffee can. Fill 4 cans half full, then cook at 350° for 1 hour. Remove from oven and let cool.
Separate the egg yolks from the whites. Mix in heavy bottomed pan the salt, 3/4 cup sugar, tapioca, egg yolks and milk. Mix, then cook, bringing it to a boil. STIR CONSTANTLY. Cool slightly and add vanilla.
Combine berries, juice, water, flavoring, sugar and cinnamon. Bring to boil. Add cornstarch. Simmer 5 minutes. Pour into greased 9 x 13-inch pan, pour dry mix out of box. Spread evenly. Place sliced margarine over cake mix. Bake at 350° for 30 to 45 minutes.
Mix together cake mix, eggs, water, flour, oil and sour cream. Beat 2 minutes. Pour 1/2 of batter in a greased 13 x 9 inch pan. Sprinkle 1/4 cup chocolate chips on top. Mix sugar and cinnamon together and sprinkle 1/2 of the cinnamon sugar mixture on top. Pour rest of batter on top. Then sprinkle with rest of the chocolate chips and cinnamon sugar. Bake 35-40 minutes at 375°.
In a large, nonstick frying pan over medium heat, saute the onion in the oil until transparent, about 5 minutes. Add stock; bring to a boil. Add lettuce; cook until it starts to wilt, about 2 to 3 minutes. Stir in the lemon juice and pepper. Add the fish and cook until just firm to the touch, about 5 minutes. Carefully drain the excess liquid from the pan into a 2-quart saucepan. Over high heat, cook until reduced by half, about 5 to 7 minutes.
Mix cream cheese, sugar, cinnamon and 1/2 tsp. orange extract with electric mixer on medium speed until smooth. Gently stir in whipped topping and cranberry sauce. Set aside. Arrange 1/3 of the cake slices on bottom of 8 inch square dish. Mix milk, vanilla and 1/2 tsp. orange extract. Drizzle approximately 2 Tbsp. of milk mixture over cake slices. Spread 1/3 of cream cheese mixture over cake slices. Repeat for second and third layers, using remaining cake slices, milk and cream cheese mixture. Sprinkle with sliced almonds and cinnamon. Cover and refrigerate at least 2 or up to 24 hours, before serving. Makes 8 to 10 servings.
Mix dry ingredients together. Blend liquid ingredients and add to the dry. Roll out thin for crackers or thicker for bread. Bake for 15 minutes at 325° on an ungreased cookie sheet.
Mix together and place in ice cream freezer. Freeze about 15 to 20 minutes in electric freezer or until difficult to turn in hand-turn freezer. Makes 1 gallon.
Mix all ingredients together. Add nuts, zucchini and coconut last. Bake at 350° in well-greased 9 x 9-inch pan for 35 minutes.
Mix all ingredients in mixer except chocolate chips. Beat high speed, 4 minutes. Stir in chocolate chips. Bake at 350° for 55 minutes in tube pan.
Heat oven to 400°. Empty potato slices and packet of seasoned sauce mix into ungreased, 2-quart dish. Then add tomatoes, water and oregano. Stir this real good. Arrange pepperoni on top and sprinkle with cheese.
Cut chicken into bite size pieces and marinate with soy sauce, sherry, ginger, cornstarch, sugar and garlic powder. In skillet, add oil. Cook mushrooms and green onions until tender. Remove. Add chicken and marinade and cook. Return mushrooms and onions to pan. Now add peas and heat thoroughly. Serve over rice.
Preheat oven to 375°. Chop almonds finely. Mix all but 2 tablespoons flour with both sugars, baking powder, salt and cinnamon. Cut in butter with a pastry blender. With a fork, mix in the almonds, egg and egg yolk. Remove 1/2 cup dough and add the reserved flour to it. Knead well and chill until firm.
Mix and lightly press into bottom of a 9 x 13-inch pan. Bake at 400° for 8 minutes or until lightly browned. Let crust cool completely.
Sift together sugar, flour, cocoa, baking soda and salt. Add vanilla, mayonnaise and cold water. Mix well. Pour into a greased and floured cake pan. Bake at 350° for 35 minutes.
Mix well the milk, eggs and salt. Place muffins, cut side up, into an oblong baking dish. Pour milk and egg mixture over and spread cheese on top. Cover well and place in refrigerator overnight (12 to 24 hours).
Dissolve yeast in water; set aside. In a saucepan, combine milk, margarine and potatoes; cook and stir over low heat just until margarine is melted. Remove from heat and pour in a large bowl. Stir in sugar, salt, 2 cups flour and yeast mixture. Add eggs and mix well. Cover loosely and allow to stand for 2 hours. Stir in enough of the remaining flour to make a soft dough. Turn out on floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch down and divide into thirds.
Mix all ingredients, except 1/2 cup cheese and croutons. Spoon into 1 1/2-quart casserole. Sprinkle with remaining cheese and croutons. Bake at 350° for 30 minutes or microwave on High for 8 to 10 minutes or until heated through. Makes 4 to 6 servings. Preparation time: 10 minutes. Cooking time: 40 minutes.
Crust: Crush chocolate wafers finely to make 1 1/2 cups of crumbs. Combine with melted margarine and press onto bottom of a 9-inch spring pan. Bake at 325° for 10 minutes.
Mix and form 1-inch balls. Fry in a small amount of shortening. Simmer in sauce after frying:
Cut thin slice from stem end of each tomato. With small spoon or melon baller, scoop out pulp. Discard pulp and tops of tomatoes. Place tomatoes cut side down on paper towel to drain. Combine remaining ingredients in small mixing bowl. Mix well. Stuff tomatoes with cheese mixture. Arrange tomatoes on paper towel-lined plate with smaller tomatoes in center. Microwave at High for 1 1/2 to 2 1/2 minutes or until mixture is hot, rotating plate once. Sprinkle tomatoes lightly with snipped fresh parsley, if desired.
Mix the jelly with the horseradish (or to suit your taste). Pour over cream cheese and serve with crackers.
Mix first 3 ingredients and press in a 9 x 13-inch cake pan. Mix the cream cheese ingredients and spread over cake mixture. Bake at 350° for 35 to 45 minutes.
Split chili peppers lengthwise and remove seeds. Spread in a single layer in a greased 9 x 13 baking dish. Sprinkle Cheddar cheese, green onions and 1 1/2 cups of Mozzarella over chiles. In a bowl, beat eggs, milk, flour and salt together until smooth. Pour over chiles and cheese. Bake in a 325° oven for 50 minutes or until a knife inserted in custard comes out clean.
Make syrup by boiling water, 4 c. sugar and lemon over low heat until it begins to thicken or when mixture reaches 220 degrees with a candy thermometer. Cool slightly. Warm the rendered butter to liquid state. Combine walnuts and 3/4 c. sugar and set aside. Brush butter onto sides and bottom of jelly roll pan. Place pastry sheet on bottom of pan and brush with butter. Keep remainder of dough covered with damp cover. Repeat process until there are 25 layers of buttered dough (or 1 box). Spread nut mixture evenly over dough. Place a leaf pastry over nut mixture and butter. Finish with remaining layers. With a sharp knife, cut dough with nut mixture into diamond shapes. Add more rendered butter on top. Bake at 325 degrees for 45 minutes to 1 hour or until golden brown. Remove from oven, let cool 20 minutes and drizzle with cool syrup.
In a small bowl, whisk mayonnaise, sugar, and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, oranges, onion, bacon and raisins. Add dressing and toss to coat. Cover and refrigerate 1 hour. Yield: 10-12 servings.
Put flour and salt in bowl. Mix milk and oil, then combine with flour. Stir with fork until ball forms. Split in half. Roll between wax paper on damp counter. Makes 2 crusts.
Cream together cream cheese, butter and vanilla. Add flour. Mix well. Let set 1 hour in refrigerator. Roll in more flour to about 1/4 inch thick. Cut in 2-inch squares. Fill with desired filling. Fold two opposite corners together. Leave other two corners flat. Bake at 400° for 10 to 15 minutes, until lightly brown. Dust with powdered sugar.
Put dates, butter and sugar in boiler on low heat. Cook until melted. Remove from heat. Add Rice Krispies and vanilla. Roll in small balls, then roll in coconut.
Pinch angel food cake into pieces in a long pan. In bowl combine cream cheese, powdered sugar and Cool Whip. Add milk. Pour mixture over cake. Slice strawberries on top. Spread strawberry glaze on top.
Beat eggs lightly with fork. Add all other ingredients, except butter. Add melted butter. Bake for 30 minutes at 350° in a 9 x 13-inch pan. Add broccoli until it can be well mixed.
Blend all ingredients in blender. Pour into well-greased pan. Bake at 350° for 45 minutes.
Fry the potatoes in 3 tablespoons oil until they are medium-soft, but not soft. Also fry hamburger, then mix together all but the cheese. Put in a cake pan. Cover and bake in slow oven for about an hour. Add the cheese when almost done.
Cook potatoes to just done stage. Melt cheese over low heat. Mix all the ingredients together and bake at 325° for about 1 hour.
Preheat oven to 350°. Brown ground beef and drain. Stir in seasoning mix and 3/4 cup water. Bring to boil, then reduce heat and simmer 5 minutes, stirring occasionally. Fill each taco shell with 2 tablespoons meat and place tacos on baking sheet. Bake in oven 7 to 8 minutes. Do not use toast, broil or top brown settings.
Bring the margarine, cocoa and water to a boil. Pour over the sugar, flour and soda. Add the eggs, vanilla and buttermilk. Pour onto a foil lined jelly roll pan or cookie sheet. Bake at 350° for 20 minutes.
Chop cauliflower, broccoli and onion together. Mix mayonnaise, sugar and vinegar; pour over vegetables in large bowl with seal proof lid. Set overnight in refrigerator.
Place a pot containing 3 quarts of water over high heat. When the water comes to a boil, lower the chicken into the water (it should be completely immersed). Cook the chicken for about a total of 10 minutes. (It will take about 5 minutes for the water to return to the boil, and the chicken should cook for an additional 4 or 5 minutes at a gentle boil.) Drain the chicken and place it, on a rack, uncovered, in the refrigerator, for 5 to 6 hours, or overnight. The skin should be somewhat dry at this point. (The drier the skin, the crispier it will be after cooking.)
Brown ground beef, onion and garlic in large frying pan. Add chilies, tomatoes, lemon juice, cumin and salt and pepper to taste. Simmer uncovered 15 to 20 minutes. Heat shells according to package directions. Fill shell with taco mixture. Top with sauce, sour cream, cheese and lettuce.
Mix all ingredients, except pecans, Rice Krispies and coconut, in saucepan. Bring to boil; simmer 10 minutes, stirring constantly. Add pecans and Rice Krispies. Form into balls. Roll in coconut. Makes 60 balls.
Mix pineapple and sugar together; heat to dissolve the sugar. Add everything together. Put in a 13 x 9-inch pan.
Mix mustard and cider vinegar. Cover and refrigerate overnight. Next day, beat eggs and add sugar; continue to beat. Add this mixture to mustard and vinegar. Cook in double boiler until thick. Pour into clean jars and refrigerate.
Simmer for 10 minutes the water, cloves and cinnamon; strain. Add and simmer the tea bags. Add the orange juice, lemonade and additional water as specified on juice cans.
Bake at 250° for 30 minutes (wrap in aluinum foil).
Place beef and onion in skillet and fry until done. Drain. Place in a heavy saucepan and add desired vegetables, cover with water and cook until vegetables are tender. Add tomato juice and season with 1 teaspoon each salt and pepper. Bring to a boil and simmer about 30 minutes.
Place the cooked, drained spaghetti in a large greased casserole dish (13 x 9-inch). Mix beaten egg and milk; pour over spaghetti. Spread drained and browned ground beef over spaghetti. Pour the spaghetti sauce evenly over spaghetti mixture. Add chopped onion, bell pepper and mushrooms. Sprinkle cheese over all. Bake at 350° for 30 minutes.
Mix first 5 ingredients. Pour sauce over top. Sprinkle remaining ingredients on top. Bake at 350° for 15 minutes.
Mix together sugar, water, corn syrup and salt in 2-quart casserole. Loosely cover with lid or plastic wrap. Microwave on High 5 to 6 minutes or until boiling. Uncover. Microwave on High 8 to 10 minutes or until hard ball stage (for hard ball stage, drop a few drops of mixture in cold water and it will form a hard ball). Meanwhile, beat egg whites until stiff. Slowly pour hot syrup over egg whites while beating on high. Add vanilla. Continue to beat 4 to 5 minutes until candy shape. Add nuts. Quickly drop by teaspoons onto wax paper or pour into 10 x 6 x 2-inch buttered pan. Yields 1 pound.
Fry the bacon lightly, remove from fat and crumble. Mix beaten eggs, sugar and vinegar. Smooth in the flour and cook over low heat, stirring until it thickens. Add bacon fat. Blend and cool.
Combine crackers and melted butter, reserving 1/4 cup crumbs. Pat remaining crumbs into bottom of 9 x 13-inch baking pan. Let ice cream stand at room temperature for about 1/2 hour to soften. Add milk and pudding mix to ice cream and beat until smooth. Pour over cracker crumbs. Refrigerate to chill and set. When ready to serve, spread with whipped topping and sprinkle with reserved 1/4 cup crumbs. Tastes like good coconut cream pie!
Brown hamburger in skillet with chopped or sliced onion. Do not overcook. Add tomato soup with 3/4 can water; stir. Add chili powder; stir. (Use more if you desire.) Add beans; stir. Cover and simmer until 10 minutes are up. Serve over hamburger buns or in a bowl with a dollop of sour cream or cheese sprinkles. Serves 4 to 6 people.
Trim all visible fat. Puncture the chops with the tines of a fork at intervals of about 1/4 inch. Rub well with the cornstarch or flour. Place the tamari, herbs, garlic and pepper in a shallow bowl; marinate the chops for at least 2 hours (preferably overnight). Be sure the chops are coated on both sides with the marinade and turn 2 or 3 times. This marinade is an excellent tenderizer.
Combine half the nuts with the raisins, powdered sugar, margarine, cinnamon and vanilla. Unroll breadsticks without separating. Spread raisin mixture evenly over dough to within 1/2-inch of edges. Fold in half lengthwise; seal long edges. Gently stretch dough to a 24-inch strip. Twist slightly. Shape into a circle on an ungreased baking sheet. Seal ends. Bake, uncovered, in 350° oven 20 to 22 minutes or until golden. Cool slightly. Drizzle with White Glaze. Sprinkle with remaining nuts. Serve warm. Makes 8 servings.
Bring butter and milk to a boil. Beat eggs and sugar until white in color. Add vanilla and flour, then add the hot milk and butter. Add baking powder. Beat well. Place a piece of waxed paper in bottom of angel food cake pan. (I use Pam spray instead.) Pour in mixture and bake 50 minutes at 325°.
Process onions and peppers, a few at a time, mixed with vinegar in blender. Mix all ingredients together and boil until slightly thickened (about 45 minutes), stirring occasionally. Pack boiling hot into hot sterilized jars. Seal and process in water bath for 5 minutes. Good with vegetables or on hot dogs and hamburgers.
Line a buttered 9 x 13-inch pan with whole graham crackers or square. Stir together pudding mix and milk. Add whipped topping; blend gently. Pour 1/2 pudding mixture over graham crackers in pan.
Press uncooked ground beef in bottom of large casserole dish. Chop onion and layer on top of beef. Smooth soup on top of onion. Place sliced cheese on top of soup. Layer Tater Tots on top; bake at 350° for approximately 45 minutes, or until bubbly in center.
*Can substitute 1 can green string beans for broccoli or asparagus spears.
Add baking powder to warm milk. Mix all ingredients in a large bowl. Make into loaves on cookie sheet. Bake at 350° for 20 to 25 minutes. Slice and brown under broiler.
Work together thoroughly. Make into small balls and place on ungreased baking sheet. Bake at 350° for 15 minutes; reduce to 325°, bake 10 minutes.
Cream together	margarine, sugar, eggs, vanilla, orange rind, milk and zucchini.	Mix with flour, baking powder, soda, cinnamon, salt and powdered	cocoa.	Stir, don't beat. Pour into 9 x 13-inch pan or Bundt pan. Bake at 350° for 1 hour.
Combine first 3 ingredients and stir well. Set aside. Mix cake mix and oil and cream batter. Add eggs, one at a time. Mix well and beat after each egg addition. Add Jell-O to batter. Beat 1 minute. Put in greased tube pan. Bake at 350° for 50 minutes. Let cool in pan; remove. While hot, pour glaze over cake.
Scoop ice cream into a pasta bowl. Slice banana. In a small frying pan, melt butter into sugar, sprinkle with cinnamon. Add banana slices and cook for 2 or 3 minutes. Splash in brandy, tipping the pan so that the brandy lights (be very careful that you don't burn off your eyebrows or hair). Pour over ice cream and enjoy!
In a bowl, beat together the brown sugar, oil, egg and pumpkin. Add grated carrot.
Combine ingredients in mixing bowl. Mix until creamy. Tint as desired with a few drops of food coloring. Drop small spoonfuls onto waxed paper. Decorate with nuts or candied fruit. Let stand to become firm.
Combine all ingredients except ketchup. Pour ketchup over top of loaf. Bake at 350 for 1 hour.
Mix 1 1/2 boxes Jell-O and other ingredients and chill for 2 hours. Shape into balls and roll in Jell-O. Let stand for 2 days.
Boil sugar and water until it threads. Beat the egg whites with mixer until they are stiff. Add vanilla flavoring. Pour sugar and water mixture in eggs; mix until you can spoon it out.
Boil chicken until done and chop. Put chopped chicken in bottom of 9x13 casserole dish. Sprinkle with black pepper. Add chopped onion. Cover with sliced Velveeta cheese.	Crumble 1/2 bag nacho chips and layer over onions. In separate bowl, mix soups and Rotel. Pour over casserole. Top with remaining crushed nacho chips. Bake 45 minutes at 350°. Serves 8.
Peel, clean and butterfly shrimp. Cut catfish fillets into large, bite size pieces. Place shrimp and fish in large bowl. Stir in enough mustard to ensure all are well coated. Stir in 1 tablespoon McCormick Season-All seasoning with 1 tablespoon of Tabasco. Cover; let the seafood marinate in the refrigerator for at least 1 hour. Bring peanut oil to frying temperature. Dredge the shrimp and fish nuggets in fish fry; deep fry until golden brown.
Mix cake ingredients in order, except Marshmallow Creme. Spread in an 8-inch glass dish. Cover with wax paper and bake in microwave oven for 5 to 6 minutes on High. Spread Marshmallow Creme on top while warm.
Cook broccoli in chicken broth with celery, carrots and onion (10 minutes). Add all the rest of the ingredients.
Poke holes in meat with fork. Sprinkle with water and meat tenderizer. Turn meat over and repeat process. Let stand 1/2 hour. Mix soy sauce, Kitchen Bouquet, mustard and pepper. Rub mixture on both sides of meat. Grill over low to medium charcoal fire. Turn meat after 45 minutes. Grill another 45 minutes and remove. Let stand a few minutes before carving. Meat will be crusty on the outside.
Prepare cheesecake mix according to package directions, adding the cream cheese and lemon juice to filling mixture. Chill until Jell-O mixture is ready to be poured over cheesecake mixture.