HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the chicken until tender, drain and cut into bite-size pieces. Set aside. Cook broccoli until tender-crisp and place in buttered casserole dish. Scatter chicken over the broccoli. Mix the soup with mayonnaise and lemon juice and spread over chicken. Mix melted butter with the bread crumbs. Spread grated cheese over soup mixture and top all with the buttered crumbs. Bake at 350° for 40 minutes.
Dissolve the gelatin in boiling water. Add the frozen strawberries; stir occasionally until thawed. Add the pineapple and bananas. Pour half into 9 x 9 x 2-inch pan. Chill firm. Spread evenly with the sour cream. Pour remaining gelatin on top. Chill firm.
Make up dough. Separate into 2 halves for crust and topping. Combine ingredients on top of crust, alternating, starting with pizza sauce. Cover with remaining dough. Bake 20 minutes at 375° or until dough is done.
In a large pan, saute apple, onion, garlic and curry powder in butter until tender. Gradually add flour, then cream and bouillon. Cook and stir until sauce boils for about 1 minute. Add seasonings and chicken; cook for 10 minutes. Serve on a bed of rice (about 3 to 4 cups).
Clean and boil potatoes for 20 minutes. Peel and shape into French fries. Then place on cookie sheet slightly sprayed with Pam. Sprinkle with sea salt. Bake at 400° for approximately 50 minutes. Turn after 25 minutes with a spatula.
Mix together and put in greased baking dish. Bake until golden brown at 350°.
Beat eggs; add milk, then flour, sifted with salt. Add shortening and beat smooth with eggbeater.
Preheat oven and cookie sheets to 375°. Boil sweet potatoes in water until easily pierced by fork. Cool slightly. Place cooked and peeled potatoes in large mixing bowl. Beat with electric mixer until smooth. Stir in butter and sugar. Beat in eggs, one at a time. Mix in spices, salt and evaporated milk. Pour into unbaked pie shells. Bake on preheated cookie sheet near center of oven for 70 minutes or until knife inserted in center comes out clean. Cool on wire rack to insure a crispy pie shell when cooled.
Cream shortening and sugar. Add eggs, vanilla, and soda and mix well. Add salt and flour and mix. Add nuts and raisins or dates. Bake at 350° for 10-12 minutes. Makes 2 dozen.
Brown meat in large skillet or heavy pot; pour off any fat. Add onion, tomato juice, mushrooms, water and seasonings. Cook until boiling; cover and	simmer	until at least half the liquid has evaporated. Add noodles and simmer until almost dry.	Stir in sour cream and heat a short time over low heat;	do not boil.
Beat egg whites until stiff. Add vinegar and continue beating. Slowly pour in sugar while beating. Add the chocolate chips (mini chips are better). Drop by teaspoons on lightly greased cookie sheet. Bake at 275° for 1 hour. Cool and serve.
Cut cookie dough into 1/8 inch slices. Arrange cookie slices, slightly overlapping on aluminum foil covered 14 inch pizza pan, press edges to seal. Sprinkle with cinnamon. Bake at 375° for 12 to 15 minutes or until golden brown. Cool, remove from foil onto serving plate. Combine cream cheese, milk, sugar and vanilla until well blended. Spread over crust. Arrange fruit on cream cheese mixture. Glaze with combination of apricot preserves, water and strawberry extract. Cut into wedges.
Mix together, put into greased muffin pans. Bake 20 minutes at 400°.
Melt butter in 9 x 12-inch pan. Spread one layer of ingredients as listed. Pour milk on top. Pat mixture down. Bake in 350° oven for 25 minutes and cool before cutting.
Mix all ingredients together. Form into a ball. Refrigerate to cause firmness and serve with crackers.
Dice vegetables and saute in butter; add flour and stir thoroughly. Add clams. Gradually add water and let mixture come to a boil. Add potatoes and simmer for 15 minutes. Add tomatoes, catsup, spices and let simmer for additional 30 minutes or until done.
Brown and simmer ground beef or chicken with the taco seasoning. Add remaining ingredients and simmer until you are ready to serve. (This can be done in a crock-pot.)
Drain beans and mix together. Mix ingredients together. Store in large jar or Tupperware, sealed airtight. Refrigerate. Keeps 10 days. Serve on lettuce leaf or with cooked pasta as a salad.
Place chicken and almonds in pie shell, then Swiss cheese. Beat eggs slightly in medium bowl. Blend in milk, salt, mace and pepper. Pour over cheese. Sprinkle on Parmesan cheese. Bake in a preheated oven for 30 to 35 minutes or until a knife inserted near the center comes out clean. Allow to stand 10 minutes before serving. Makes 6 servings.
Core tomatoes. Scoop out seeds and pulp. Sprinkle shells with salt and pepper. Invert on paper towels and drain 20 minutes.
Mix all ingredients, except vanilla, together thoroughly. Stir over low heat until chocolate and margarine are melted. Then, stirring constantly, bring rapidly to a full boil. Boil to 220° or until a small amount forms a soft ball when dropped in cold water.
Melt butter, add marshmallows. Stir in cereal. Roll in coconut.
Spread apple filling in buttered 9-inch square baking pan. In bowl, beat eggs. Add condensed milk, melted margarine, cinnamon and nutmeg; mix well. Pour over apples. In a bowl, combine sugar and flour; cut in cold margarine until crumbly. Add nuts and oats. Sprinkle over custard. Bake at 375° for 50 to 55 minutes. Cool. Serve warm with ice cream, if desired.
Heat oven to 350°. Line a 13 x 9 x 2-inch pan with aluminum foil. Mix cereal, salt and pepper. Dip chicken in milk; roll in cereal, salt and pepper mixture until well coated. Place chicken skin side up in pan. Drizzle with melted butter. Bake until chicken is done, about 1 hour. Do not turn chicken.
Mix all together and chill overnight. Roll out and cut. Let stand at room temperature for 1 hour, then bake for about 12 minutes at 350°.
Preheat oven to 375°. In a large bowl, beat milk and peanut butter until smooth. Add Bisquick mix and vanilla; mix well. Shape into balls. Place on ungreased baking sheet; flatten with fork. Bake 6 to 8 minutes or until lightly browned. Cool. Makes about 5 dozen.
Peel, core and slice apples. Set aside. Cream butter, eggs and sugar. Gradually mix in the rest of the ingredients, adding apples last. Can sprinkle additional cinnamon on top. Bake in a greased 9 x 13-inch pan for 45 minutes at 350°. Best when served warm with milk. No icing needed.
Prepare instant rice before mixing. Add other ingredients to rice. Mix well and place in ungreased baking dish. May add more cracker crumbs mixed with melted butter on top. Bake in 350° oven for 35 to 45 minutes.
Combine eggs, milk, sugar, tapioca and salt together in saucepan. Cook over low heat, stirring constantly, until mixture boils. Stir in vanilla; cool.
Saute onions and pepper with butter for 5 minutes. Add ground beef and brown. Add corn, sugar, salt and tomatoes; simmer for 30 minutes. Stir in blended flour and water; cook for 15 minutes. Serve with salad, corn muffins and mixed fruit.
Place sugar, syrup, butter in a microwave safe 2-quart bowl. (I've found 2-quart Pyrex measuring cup great.) DO NOT STIR!! Place in microwave on High for 5 minutes. Take out and stir in paraffin wax square. Then stir in desired nuts. Cook on High for 6 minutes. Remove from microwave and stir in 2 teaspoons baking soda. Pour into pans sprayed with Pam. (If microwave is slow, you may have to cook a little longer.)
Mix vinegar, sugar and spices together. Cook, rinse and cool pasta. Mix all together. Put cucumber and onion slices on top. Refrigerate for at least 8 hours. Stir before serving.
Cook, drain and mash potatoes. Add remaining ingredients and beat until fluffy. Refrigerate overnight. Bake at 350° for 45 minutes.
In a large skillet melt butter. Add onion, celery and bell pepper; saute 5 minutes. Stir in poultry seasoning, thyme and garlic powder. Combine corn bread, vegetable mixture and sausage. Add broth; toss gently. Spoon into 13x9-inch baking dish. Bake in a 350° oven 30 to 35 minutes. Serve with turkey gravy, if desired.
Brown beef and onion in large skillet. Add soup, water, seasonings, corn and green pepper. Mix and simmer 15 minutes. Fill greased baking dish 3/4 full with mixture, leaving room for corn bread topping.
Preheat oven to 300 degrees. Mix together thoroughly margarine, sugar and eggs. Add sour cream. Sift flour, salt and baking powder together and add to cream mixture. Add vanilla. Mix powdered sugar, nuts and cinnamon together and set aside. Pour half batter into lightly greased Bundt pan and sprinkle with half nut mixture. Add remaining batter and sprinkle nuts on top. Increase oven temperature to 350 degrees. Bake 1 hour and 20 minutes. Let cool. Invert onto dish. Sprinkle top with powdered sugar.
Flatten the chicken breast halves between sheets of plastic wrap until they are 1/4-inch thick. In a bowl, combine the cheeses, pepper, parsley, tarragon and 8 tablespoons butter, cut into bits. Form the mixture into eight 3-inch oval patties. Arrange 1 patty on each of the chicken breasts and roll up, tucking in the sides, to enclose the filling completely. Brush 1 sheet of the phyllo with some of the remaining butter, melted and cooled, and top it with another sheet. Brush the sheet with the butter and arrange 1 of the chicken rolls in the center of a short side. Roll the phyllo, tucking in the sides to enclose the chicken completely; put the package in a baking dish and brush it with butter. Make other packages with the remaining phyllo, butter and chicken rolls in the same manner and bake the packages in a preheated 350° oven, basting them with the pan juices occasionally, for 40 minutes, or until they are golden.
Mix well. Store in airtight container. Add 4 or 5 spoonfuls to each cup of boiling water. Top with mini marshmallows.
Combine ingredients in order. Drop by teaspoon on prepared cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 2 1/2 dozen.
Crust: Mix well the flour, butter and nuts. Bake in a 9 x 13-inch pan at 350° for 15 minutes. Let cool.
Cream margarine and sugar together in mixing bowl. Add buttermilk, vanilla, nutmeg and beaten eggs. Mix well. Pour into an unbaked pie crust and bake 50 minutes in a 350° oven.
Mix condensed milk, 4x sugar, butter, vanilla and nuts; chill thoroughly. Roll into small balls. Melt paraffin in a double boiler first. Add chocolate and melt. Beat until smooth. Dip balls into mixture until coated on all sides. Drop on wax paper.
Mix together milk and flour; cook over very low heat until thickened. Let cool. Take butter and sugar and cream until fluffy, then add the cooled milk and flour mixture and beat until smooth and creamy. Add vanilla (can use lemon juice and yellow food coloring for a change); blend again.
Bring broccoli and rice to a boil. Saute margarine and onion. Mix all ingredients together. Bake at 350° for 25 to 30 minutes.
Layer in baking dish in order given. Bake at 350° about 1 hour.
Place chicken in greased 13 x 9-inch baking dish. Sprinkle with garlic powder and pepper. Top each chicken breast with cheese slice.
Melt some carob chips. Put a little peanut butter on animal crackers. Dip in melted carob and enjoy.
Place all ingredients, except ham and cheese, in blender. Blend well. Pour into a 9-inch pie pan. Sprinkle with ham and cheese over top. Press gently below surface with back of spoon. The pie pan will be extremely full. Bake at 350° for 45 minutes. Let set ten minutes before cutting.
Mix first 3 ingredients together well with a pastry cutter. Add ice water; mix thoroughly to make dough. Divide dough in half. Roll on floured surface to desired size.
Bring vinegar, water, sugar, mustard, salt and pepper to a boil. Remove from heat and cool. Beat eggs and fold into mixture. Cook until thick, like pudding. While still hot, stir in salad dressing. Can use with hot or cold potatoes.
Put 1 cup of sugar into a heavy frying pan and stir with a wooden spoon over medium heat until the sugar is melted and caramelized to a golden brown color. Add the water and stir until the sugar completely redissolves. Add the remaining 2 cups sugar, evaporated milk, and salt. Place over low heat and stir until the mixture begins to boil. Cook, stirring frequently, until it reaches the soft ball stage (236°). Remove from heat; cool to lukewarm, without stirring. Add the orange peel and nuts. Beat until the candy loses its gloss and will holds its shape when dropped from a spoon. Pour into a lightly buttered 8-inch square pan and cool until set. Cut into squares before candy becomes too firm.
Cook the first 3 ingredients until thick. Stir constantly, then cool. Add mixture to drained cherries and sliced bananas.
Soak apricots in warm water for 15 minutes. Drain, cut in pieces. Sift flour, baking powder, salt and soda together. Cream shortening; add gradually sugar, creaming well. Blend in egg. Beat well and add water that the apricots were soaked in and orange juice. Mix well. Blend in sifted dry ingredients. Fold in walnuts and apricots.
Allow margarine to soften at room temperature. Combine with other ingredients and mix thoroughly. Roll into balls the size of a small marble. Place on ungreased cookie sheet and flatten with a fork. Will be about the size of a quarter. Bake at 325° until light tan, about 18 minutes.
Mix first six ingredients into fine crumbs. Press half of mixture into a 9x13 greased pan. Boil dates, sugar and water until soft. Cool. Pour over top of crumb crust. Sprinkle remaining crumb mixture over the top. Bake at 350 degrees for 30 minutes.
Combine chocolate and milk in double boiler. Heat over hot water until chocolate melts; stir to blend. Remove from stove and add powdered sugar and nuts. Cool slightly. Form into balls; roll in coconut. Makes 25 balls.
Beat cheese until light and fluffy. Add milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 to 3 hours. Top with pie filling just before eating.
Mix Bisquick, egg, margarine and milk. Pour into a greased pie pan. Place peaches on top of batter. Mix cream cheese, sugar and peach juice; beat for 2 minutes and spoon on top of peaches (not to edge). Mix and sprinkle 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 350° for 30 to 35 minutes.
Sift flour, baking powder and salt into a mixing bowl. Place beaten eggs into a cup and fill cup with cream or canned milk. Make a well in flour and pour in egg mixture. Mix with fork until dough forms a ball and sticks to the fork. Divide dough into 2 parts and enough flour to roll out. Cut into desired size and drop into boiling water. Stir often and cook uncovered for 15 minutes.
Soak bread with milk, combine all ingredients and mix. Bake at 350° for 45 minutes.
Mix and bake yellow cake. Let cool. Cut in small squares. Place in bottom of punch bowl. Layer with strawberry glaze, fresh strawberries and crushed pineapple. Top with Cool Whip. Repeat until punch bowl is full.
Cream together shortening and sugar. Stir in egg; mix until smooth. Stir in molasses and milk. Stir in dry ingredients. Chill dough. Roll into balls 1-inch in diameter. Roll balls in sugar. Place two inches apart on greased cookie sheet. Bake at 350° for 15 to 18 minutes.
Cream butter and flour. Add milk; make a thick cream sauce. Add Worcestershire sauce, catsup, bay leaf, red pepper and lemon juice. Salt and pepper to taste. Add cooked shrimp; allow to get very hot. Serve in a ring of ice. Serves 6.
Preheat oven to 350°. In 9 x 13-inch pan, melt margarine by warming oven and watching. Remove when melted and sprinkle with graham crackers, then, in order, layer coconut and chips. Drizzle condensed milk throughout. Add chopped nuts. Bake for 30 minutes. Remove and cut when slightly warm into 48 squares. Also great with butterscotch chips and slivered almonds.
Mix together and let cool until lukewarm. Dissolve 2 packages yeast in 1 cup warm water. Add 2 or 3 cups whole wheat flour; mix well. Add 1/2 of 5 or 6 cups white flour. Mix well and add rest of flour. Makes 2 (2 pound) loaves.
Cook whole squash 5 minutes in salted water. Cool and slice thin; sprinkle with salt (if you like). Mix yolks, sour cream and flour; fold into whites, then mix with squash. In a 12 x 7 x 2-inch dish layer 1/2 the squash mix with 1/2 of the cheese and 1/2 of the bacon. Repeat and cover with crumbs. Bake at 350° for 25 minutes.
Drain pineapple and pour juice into a saucepan. Mix pineapple with marshmallows and set aside. In saucepan, add juice, flour, sugar, egg and vinegar. Cook until thickened. Cool. Mix well with Cool Whip and juice mixture. Fold in marshmallows and pineapple. Add diced apples and peanuts. Taste best if made ahead of time.
Cream shortening and sugar. Add eggs and applesauce. Sift together flour, soda, cinnamon, cloves, nutmeg and salt and stir into shortening mixture. Add nuts, raisins and cut up candy. Pour into greased tube pan and bake at 325° for approximately 1 1/2 hours.
Heat oil in large skillet or wok. Add meat (cut in thin strips or small pieces), garlic, onion, salt, pepper, sugar and soy sauce. Stir-fry until meat is tender and hot, about 1 to 2 minutes. Add rice. Stir-fry 5 minutes. Add peas and carrots. Stir well into rice-meat mixture. Push rice-meat mixture to sides of skillet or wok; add beaten eggs and cook briefly before stirring through rice-meat mixture. Continue to stir until eggs are completely cooked. Serve immediately. Serves 4.
Heat oil in a large, heavy skillet. Add cabbage and stir-fry for 5 minutes. Add pepper and stir 5 more minutes. Reduce heat; cover and continue cooking 5 minutes longer. Add sugar, vinegar and seed and continue cooking and stirring 2 to 3 additional minutes until heated. Nice to serve with pork or corned beef.
In a large saucepan, brown sausage over medium heat. Add onion and cook 5 minutes. Add rest of ingredients; bring to a boil. Reduce heat and simmer, uncovered, 40 minutes or until potatoes are tender. Serves 6.
Trim crusts from bread slices; spread each with cheese. Cook asparagus until just tender. Chill. Lay one piece asparagus diagonally across slice of bread. Turn opposite corners over asparagus, overlapping. Press firmly to seal. Wrap several sandwiches together in waxed paper. Place in covered container and chill for several hours.
Add beaten egg yolks to hot water and beat until foamy. Add superfine sugar until dissolved. Then add lemon juice and zest. Dissolve plain gelatin in cold water, then heat to dissolve completely. Add the gelatin mixture to the egg yolk mixture, blending gently. Place in the refrigerator and let set (not fully). Add the whipped egg whites and whipped cream by folding into the lemon/gelatin mixture that is not yet fully set. Let set fully and then serve, garnished with whipped cream.
Brown and drain ground beef. Mix with Manwich sauce. In a 9 x 13-inch pan, place biscuits and press together until bottom is covered. (This may take a few minutes.) Cover with ground beef mixture and grated cheese. Bake at 350° for 20 minutes.
Pound flour into steak. Brown in hot oil. Add tomatoes, onion and celery. Cover and cook over low heat or in a moderate oven at 300° until tender (2 to 2 1/2 hours), uncovering the last 1/2 hour to cook down sauce to a rich thickness.
Dissolve yeast in warm water and set aside. Stir flour, sugar and baking soda together. Cut in shortening until size of peas. Mix buttermilk with yeast-water. Add to flour mixture. Stir until moistened. May now be covered and refrigerated overnight to be shaped and baked later.
Mix flour and margarine or butter until it's crumbly. Add nuts. Put in 9 x 13-inch pan. Bake at 350° until golden (about 12 minutes). Let cool, then add layers one at a time.
Mix grape jam and chili sauce in large heavy pan. Roll meat into very small meatballs. Cook in sauce for 1 hour. Serve hot over rice or serve with toothpicks for party.
Spoon grenadine evenly into 2 glasses. Combine juice and soda; pour gently into glass. Serves 2.
Press cookie dough firmly into the bottom of a pizza pan that has been sprayed with Pam. Bake at 350° for approximately 10 to 13 minutes (or until brown).
Boil cabbage for 5 minutes in water. Drain well. Combine butter, salt and flour in saucepan. Cook over low heat; stir constantly until bubbly. Gradually add milk; cook, stirring constantly until smooth and thickened. Add cheese to white sauce and pour over cabbage. Sprinkle bread crumbs and butter over cabbage. Bake at 350° for 25 minutes.
Pound chicken until 1/4-inch thick. Cut butter lengthwise into 4 sections. Place one piece of butter at narrow end of chicken breast. Sprinkle with parsley and onion salt. Roll up in jelly-roll fashion, starting at butter end. Dip in beaten egg. Then dip in bread crumbs. Refrigerate 1/2 to 1 hour. Place in baking dish. Bake in oven at 350° for 40 minutes.
Brown chicken in olive oil and butter and garlic when browned. Add rosemary, salt and pepper. Cook 4 to 5 minutes on low. Remove chicken and saute mushrooms. Deglaze pan with sherry and add green olives (as many as you like). Add chopped parsley. Hollow out round bread and slightly toast in oven with butter and garlic. Put chicken with mushrooms and olives in bread. Pour sauce over this. Wrap tightly in foil. Bake for 20 minutes at 375° and serve.
Combine ingredients and mix thoroughly. Chill. Serve with assorted raw vegetables. Looks pretty in a hollowed out purple cabbage.
Pour wine over cut up fruits and soak for 2 to 3 hours (chilled). Add orange juice and club soda and Cointreau. Chill and serve.
Preheat oven to 350 degrees. Mix all ingredients except 2 cups cheese together. Consistency should be like tuna salad; add more mayonnaise if too dry. Put in large casserole dish, top with remaining 2 cups cheese, and bake for 30 minutes or until bubbly. Serves 6.
Place rice in baking dish. Pour undiluted French onion soup in and mix well. Place chicken on top; pour mushroom soup (prepared according to can) over top. Bake in preheated 350° oven for 1 hour.
Cut off root ends and a thin slice from stem ends of onions. Peel and rinse; slice thinly and set aside. Wipe meat with a damp cloth. Coat evenly with a mixture of the paprika, salt and pepper. Heat fat in saucepan or Dutch oven with a tight fitting cover. Brown meat on all sides slowly over medium heat. Lift meat. Layer the onions into the pot and place meat over onions. Cover tightly. Cook over low heat for about 3 hours or until meat is tender. Makes a delicious gravy that is served over rice or mashed potatoes. Makes 6 to 8 servings.
Dissolve Jell-O in hot water; add frozen strawberries, juice and all. Add bananas and pineapple, juice and all. Put 1/2 of mixture in dish and let set. Spread with sour cream and add rest of mixture.
Mix cake as directed on box. Add rhubarb and sugar. Pour into a 13 x 9-inch pan. Pour whipping cream over top. Bake in 350° oven for at least 55 minutes.
Peel the potatoes and then slice them thin. Make a white sauce out of the butter, flour and milk. Put half of the potatoes in a greased 2-quart casserole; cover with half of the sauce, salt, pepper and onion. Add the remaining sauce. Cover and bake in a moderate oven (350°) for about 1 hour. Uncover and continue baking until top is browned.
Mix all ingredients well; pour into uncooked pie shell. Bake at 350 degrees for hour. May top with pecans.
Beat cream cheese and milk until smooth. Blend in 1/2 cup nuts and remaining ingredients. Shape into one large or two smaller balls. Roll in remaining nuts. Wrap in plastic wrap and refrigerate. Keeps several weeks so can be made in advance.
Mix first 3 ingredients and press in a 9 x 13-inch pan. Mix eggs, cheese and sugar. Pour over mixture in pan. Bake at 350° for 30 to 40 minutes.
Mix ground nuts, sugar and unbeaten egg whites together. Cook over moderate heat, stirring constantly, for about 8 to 10 minutes; don't boil mixture. A good test is to pull a knife through batter, if both sides stay clean, the batter has reached the right stage of thickness. Remove from heat. Add extract.
Cook noodles; drain. Brown meat and onion with salt and pepper. Add meat to noodles; discard any grease in pan. Saute mushrooms in 1 tablespoon butter until lightly browned; add mixture. Also add celery and olives, milk and soup. Mix and put in casserole. Bake, covered, in 350° oven for 30 minutes. Then put chow mein noodles and nuts over top. Bake uncovered for another 30 minutes.