HumbleIntelligence/food-ner-1-Million huggingface dataset:
In shallow pan or plastic bag combine first four ingredients - dredge chicken in seasoning. Heat oil in skillet, add chicken, brown 3-5 minutes each side. Then arrange chicken in 2 quart baking dish. Tuck artichoke around chichen. In skillet add mushrooms, onions and saut 2-3 minutes. Add stock and sherry, bring to a boil. Combine flour and water. Reduce heat, add to skillet. Stir constantly 2-3 minutes at a simmer. Pour over chicken. Cover dish. Bake at 375 degrees for 40 minutes. Serves 2 or 4.
Heat oven to 400°. Spray baking dish with Pam. Dip chicken in margarine. Coat with combined breadcrumbs and cheese. Bake 20 to 25 minutes or until tender.
Slice banana into pie shell. Prepare pie filling mix as directed, using 2 1/2 cups milk. Fold in 1/2 cup of the whipped topping and pour over banana in shell. Chill at least 3 hours.
Cook and squeeze spinach until dry. Stir together the spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Add garlic powder to taste. Cover; good to chill overnight. Good served in hollowed out round French bread bowl. Dip with bread pieces, crackers or vegetables.
Mix flour, butter and sugar in small bowl. Press into prepared pan. Bake 12 to 15 minutes in a 13 x 9 pan.
Preheat oven to 350°. Mix all ingredients except crumbs and margarine. Spoon into 1 1/2-quart casserole. Sprinkle with combined crumbs and margarine. Bake 20 minutes or until thoroughly heated. Serves 6 to 8.
Mix mayonnaise, vinegar and sugar and pour over salad. Add bacon bits right before serving. Delicious!
Beat the cheese and mayonnaise together until smooth. Combine it with drained fruits. Whip the cream in chilled bowl until soft peaks form. Blend in powdered sugar to taste. Fold fruit mixture into whipped cream. Pour and smooth into a 9 x 13-inch freezer-proof pan. Freeze for 2 to 3 hours until firm. Cut into squares and serve with garnish.
Saute celery and onion; add other ingredients. Put in 13 x 9-inch baking dish. Bake 30 minutes at 375° or until rice is done.
Mix cake according to directions. Bake in a greased and floured 9 x 13-inch pan for 30 to 35 minutes at 350°. Remove cake from oven and poke holes in the cake with handle of wooden spoon. Already have caramel topping and Eagle Brand milk mixed together. Stir again and pour over cake while hot. Let cake cool. Ice with Cool Whip. Sprinkle crushed Heath bars on top (they crush better if frozen). Refrigerate; serve cold.
Mix lime jello with boiling water. Add sugar, stir and cool. Add 7 up, stir and partially set. In another bowl mix pineapple and cream cheese. Pour over jello, mix with fork. Sprinkle with pecan pieces. Let jello set completely before serving.
Heat oil in wok at medium-high (325°) for 1 to 2 minutes. Add chicken; stir fry 6 to 8 minutes. Remove the chicken from wok; reserve pan drippings. Add broccoli, carrot, celery, green pepper, mushrooms and water to wok; stir-fry 6 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Combine pineapple juice and next 6 ingredients in a small bowl. Add to wok; cook until thickened, stirring occasionally. Add chicken and vegetables to the sauce in wok. Reduce heat to low (225°) and simmer 2 to 3 minutes. Serve over hot rice.
Mix together sugar, eggs, oil and pumpkin. Blend well. Mix in salt, cinnamon, baking soda, baking powder and flour. Stir in nuts. Bake for 25 to 30 minutes at 350° in a 9 x 13-inch dish.
Mix eggs, sugar, salt, vanilla and scalded milk. Slowly pour mixture into unbaked pie shell and sprinkle top with nutmeg. Bake in oven at 350° for 35 to 40 minutes or until knife inserted halfway between edge of pie and center comes out clean.
Pour 2 1/2 cups milk into large bowl. Add 2 packages Jell-O instant chocolate pudding. Beat with a wire whisk until well blended. Mix in 1 tub of Cool Whip (thawed). Layer brownies cubes, pudding and Cool Whip mixture, raspberries or strawberries and additional 1 tub of Cool Whip in large glass bowl. Refrigerate 1 hour. Makes 16 servings.
Prepare cake mix according to package directions. Put 1/2 of batter into greased and floured 9 x 13 pan. Bake at 350° for 18 minutes. Melt caramels, milk and butter. Stir pecans or walnuts into caramel mixture. Pour caramel and nut mixture over the cake. Sprinkle with chips. Pour reserved batter on top. Bake 20 minutes or until cake is springy to touch.
In a bowl, cream together butter, sugar and eggs, until very creamy. Add salt. Stir in flour, mixing well to blend. Add chocolate syrup, vanilla and chopped nuts. Turn mixture into well greased and lightly floured 9-inch square pan; smooth top.
In a bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream. Cover and refrigerate for at least 4 hours. Serve with fresh fruit. Yield: 2-3/4 cups.
Cream sugar and butter; add egg yolks, beating lightly. Add flour, baking powder and cinnamon, sifted together. Add brandy, nuts and dates; fold in stiffly beaten egg whites. Bake at 325° for 1 1/2 hours.
Cut the broccoli into bite-sized pieces. Crumble bacon and add. Add onion and raisins. In a separate bowl, mix mayonnaise, vinegar and sugar. Use as a dressing over salad. I find that this makes more dressing than is needed. This salad is good warm after adding bacon or cold.
In large saucepan, heat butter and marshmallows over low heat, stirring constantly, until marshmallows are melted. Remove from heat; stir in vanilla and food coloring. Fold in cereal until evenly coated.
Fold sugar and salt gradually into egg whites. Fold Post Toasties and coconut gradually into mixture. Add almond extract. Drop from teaspoon on greased baking sheet. Bake in a 350° oven for 10 to 12 minutes. Makes 3 dozen cocoroons.
Mix all ingredients together. Marinate chicken or beef in the mixture for 24 hours before cooking or grilling.
In punch bowl, combine first 4 ingredients. Place ice in bowl. Add chunks of sherbet. Garnish with orange slices. Serves 20 to 25 punch cups.
Combine in large bowl first 4 ingredients. Stir well then add remaining ingredients. Mix well, then add 1 cup boiling water. Bake at 350° for about 30 minutes.
Mix together cake mix, oil and eggs. Then fold in Mandarin oranges with juices. Pour into two 9-inch cake pans. Bake at 350° for 18 to 20 minutes. Let cake completely cool before icing.
Mix together and shape into loaf. Refrigerate at least 8 hours or overnight. Slice and roll in flour; fry in butter until brown. Place in	a baking dish and add 1 can cream of mushroom soup. Bake at 350° for 1 1/2 hours.
Mix milk and lemon juice. Add all other ingredients. Pour into graham cracker crusts. Chill in refrigerator 2 to 4 hours before serving.
Melt sugar in hot water. Cool. Add juices. Mash or blend bananas until real smooth. Add lemon juice. Combine all ingredients, except ginger ale and freeze.
Sure! Crabmeat for breakfast! Drain and flake about 6 ounces. Slice green onions with tops very thin. Cook 2 or 3 minutes in 1 tablespoon of butter in a large skillet. Beat eggs. Add skim milk, salt, pepper and paprika. Pour over onions and cook slowly until firm and browned on the bottom. When done, sprinkle with crabmeat, fold over and turn out on a hot platter. Makes 4 servings and each portion contains only about 215 calories.
Slice pound cake six layers deep. Combine chocolate and coffee; melt in microwave. Stir often until mixture becomes slightly warm. Beat into Cool Whip. Ice each layer and then whole outside. Refrigerate two hours. Slice and enjoy.
Combine Rice Krispies, onion, catsup, eggs, salt and pepper. Mix in ground beef. Shape in 1 1/4-inch balls, place in single layer in foil-lined greased baking pan. Bake at 400° about 12 minutes or to slight brown. Combine remaining ingredients in large saucepan. Cook over low heat 10 minutes, stir frequently. Add meatballs, continue to cook 10 to 15 minutes. Serve over rice or noodles, if desired.
Drain juice off fruit and save. Mix pudding, water and Tang. Add fruit juice until dissolved. Pour over fruit.
Mix and drop tablespoon of batter on ungreased sheet. Bake at 475° for 8 to 10 minutes. Cool completely.
Combine dry ingredients and pecans. Set aside. Beat eggs; add sugar, oil and vanilla. Beat until creamy. Stir in dry ingredients just until moistened. Spoon batter into 2 greased and floured 8 x 4 x 3-inch loaf pans. Bake at 350° for 1 hour or until done. Cool 10 minutes in pans. Turn out on rack.
Combine all ingredients and mix well. Refrigerate until ready to use. Serve with tortilla chips as a side salad or appetizer.
In a large casserole dish, layer shredded lettuce, thin sliced onion, peas, cauliflower and salad dressing. Spread dressing mix (do not mix), cheddar cheese (shredded) and bacon bits on top.
Arrange peach slices in a 9-inch round dish. Sprinkle with flour and 1/4 teaspoon cinnamon. Combine brown sugar, bread crumbs, 1 teaspoon cinnamon and nutmeg. Cut in margarine until mixture resembles coarse crumbs. Add oats and walnuts. Crumble mixture over peach slices. Do not cover. Microwave on High for 10 to 12 minutes. Let stand, uncovered, until lukewarm. Makes 6 servings. Freezable.
Mix sugar, flour, salt and grated rind. Add fruit juice and cook in double boiler for 10 minutes, stirring until thickened. Add butter and egg yolks, beaten lightly. Cook for two minutes and cool. Pour into a baked pastry shell, top with a meringue and brown in a slow oven.
In a small sauce pan, whisk together the first 5 ingredients, cook and stir over low heat until mixture reaches 160 degrees. Remove from heat, cool.
Cream shortening and sugar. Add boiling water. Put yeast in lukewarm water and melt. When sugar and shortening are completely cooled, stir in yeast and water. Add well beaten eggs. Add flour which has been sifted with the salt. Mix well and put in large, covered container in the refrigerator for 24 hours.
Use 1/4 cup flour to coat walnuts. Preheat oven to 325°. Grease and flour 10-inch tube pan. Combine all ingredients except walnuts in large mixing bowl, blending together. Beat for 3 minutes. Add walnuts and stir until blended. Pour into pan and bake 60 to 70 minutes or until cake springs back. Cool in pan 15 minutes.
Cook rice; cool to room temperature. Combine salad oil, vinegar, soy sauce, salt, celery and onion. Stir in rice. Fold in water chestnuts, mushrooms and oranges, just until blended. Chill thoroughly. Enjoy!
Make marinade from soup, Worcestershire sauce, salad oil, sugar, vinegar, mustard and Tabasco sauce. Drain carrots and pour boiling marinade over carrots, pepper and onions, which have been layered. Marinate overnight. Can be heated or served cold. I use 1 3/4 quart Corning Ware dish for this.
Melt chocolate and peanut butter chips together. Stir in marshmallows and melt. Add walnuts. Pour into tinfoil-lined 9 x 13-inch pan. Refrigerate until hard. Remove from pan, pull off tin foil and cut into squares.
Combine marmalade, ketchup and soy sauce; mix well. Pour mixture over chicken and coat evenly. Cover and refrigerate for 1 hour. Heat grill; cook chicken on medium, turning frequently until done.
Cream butter and sugar together. Blend in the egg. Sift flour and add to mix. Spoon drop onto lightly greased cookie sheet. Take a fork and press dough out. Bake at 400° for 8 to 10 minutes.
Make ghee or clarified butter by melting butter and discarding solids. Pour into a 5-quart nonstick saucepan. Add onion, cloves, cardamom, cinnamon, peppercorns and bay leaves. Cook, stirring over medium heat until onion is golden brown. Reduce heat and sprinkle with 3 tablespoons of water. Stir once.
Cream together sugar and oil. Add eggs and mix well. Add vanilla, chopped nuts and bananas. Add buttermilk and soda mixture. Blend in salt and flour. Add coconut flakes if desired. Bake in greased and floured tube pan, 9 x 12-inch pan or muffin pan at 325° until lightly brown.
Mix all together and place in uncooked pie shell. Cook approximately 50 to 60 minutes at 350°.
Put a handful of salt over the cucumbers and onions; let stand 4 hours or overnight. Bring mustard, celery seed, sugar and vinegar to a boil. Add pickles. Cook 3 to 5 minutes. Do not let them get soft. Add turmeric to taste. Very good.
Combine graham crackers and melted butter. Sprinkle into mixture some crushed almonds. When mixture is moistened by butter, press into 9-inch spring-form pan. Bake for 10 minutes at 400°.
Combine all ingredients except avocados, stirring well. Cover and chill. Just before serving, add avocados and toss gently. Serve with tortilla chips. Yields 1 1/2 cups.
Salt chops and brown on both sides in fat. Place in a baking dish. Brown all mushrooms in butter with parsley and garlic. Stir in sour cream. Mix well and pour over chops. Bake at 325° for 1 hour.
Dissolve cocoa in melted shortening; add beaten egg. Then sift sugar, flour and soda. Add alternately to other mixture with sour milk. Add vanilla and beat. Grease and flour pan. Bake at 350° for 30 to 40 minutes.
Cut eggs in half. Remove yolks and mash with a fork. Add seasonings and dressing to yolks. Mix until well blended. Refill egg whites with yolk mixture. Sprinkle with paprika.
Microwave: Cut squash lengthwise. Place in covered microwave dish and microwave 10 minutes. Once done, with a fork, scrape the inside of the squash. It should string out like spaghetti. Sprinkle with bacon strips and salt and pepper to taste.
Layer peaches and blueberries in the bottom of an 8-inch square baking dish. Combine cornstarch, sugar and nutmeg; sprinkle over the fruit. Combine graham crackers and margarine, mixing well. Sprinkle mixture over fruit. Cook, using the appropriate settings.
Dissolve yeast in lukewarm water in large bowl. Pour boiling water over shortening and dissolve. Add sugar, salt, eggs, flour and dissolve yeast. Mix well and refrigerate overnight or until dough is thoroughly chilled. Roll dough out to 1/4-inch thick. Cut with biscuit cutter. Dip each biscuit into melted butter and stand biscuits on sides in two greased Bundt pans. Let rise 2 to 3 hours. Bake at 350° for 30 minutes. When serving, just pull apart and enjoy!
Cut carrots in half lengthwise, then crosswise. Combine with salt and water in frying pan. Heat to boiling and cover. Cook 10 minutes. Uncover and cook for 3 minutes until liquid evaporates. Add butter, lemon and syrup. Cook 15 minutes, uncovered.
Cook noodles in boiling salted water for 8 to 10 minutes. Drain. Thaw spinach. Saute onion in oil until soft. Add carrots and mushrooms; cook until crisp-tender. Stir in tomato sauce, paste and oregano. Grease a 13 x 9-inch casserole. Layer 1/2 of noodles, cottage cheese, spinach, sauce mixture and 1/2 of the cheese slices. Repeat, placing remaining 1/2 of Monterey Jack on top. Sprinkle with Parmesan cheese. Bake in preheated 375° oven for 30 minutes. Serves 8.
Heat oil to 375°. Mix all ingredients, except confectioners sugar. Select funnel with 1/2-inch opening in small end. Swirl batter into hot oil, starting in center and working outward to make 6-inch lacy spiral. Fry 1 to 2 minutes on each side or until golden brown. Drain on paper towel. Can keep warm in 200° oven. Sprinkle with confectioners sugar. Can also top with fruit flavors.
Heat oven to 400°. Prepare bread crumbs (remove crust, if desired). Mince onion and green pepper. Break eggs into a large bowl; beat slightly with fork. Add meat. Toss very lightly until just blended. (Overmixing tends to toughen loaf.) Add bread crumbs, green pepper and onion. Measure horseradish and next 4 ingredients into meat. Combine lightly, but well, with fork. Shape meat into an oval loaf right in the bowl. Turn into greased loaf pan and smooth into shape. Spread meat with 1/2 cup catsup. Bake in a moderately hot oven at 400° for 40 minutes. Makes 6 servings.
Brown ground beef; drain and mix in 1 can tomato sauce. In casserole dish, spread beef mixture in bottom. Spread corn and green beans on top of beef. Then spoon mashed potatoes over top and spread smooth. Bake at 350° for 30 minutes. Can be topped with shredded Cheddar last 10 minutes of baking. Easy and filling!
Combine eggs, Mazola oil, vanilla and salt. Dissolve jello in boiling water. Cool slightly; add to first mixture. Add cake mix. Stir until smooth. Pour into tube pan (greased). Cook for 45 minutes at 325° in preheated oven. Cool on rack.
Sift powdered	sugar.	Place powdered sugar, margarine and cocoa in glass dish and microwave on High for 2 minutes. Remove from oven and add milk, vanilla and nuts, if desired.
Heat all 3 ingredients until almost a boil, stirring constantly. Then reduce to low heat for 30 minutes. Keep warm in small crock-pot and serve with cocktail picks. Servings: 20.
Take 3 cups corn, stir in 3 eggs, that have been beaten well. Add flour, salt and pepper. Stir in milk and mix thoroughly. Butter dish and pour in and top with 2 tablespoons butter. Bake in hot oven about one hour. Serve hot.
Preheat oven to 350°. Cream sugar and butter. Add egg yolks one at a time and cream well. Add buttermilk, alternating with soda and flour mixture. Fold in beaten egg whites, coconut and pecans. Bake in 9 x 13 pan for 30 to 45 minutes.
Sort and wash bean mix. Place in Dutch oven. Cover with water 2 inches above beans; soak overnight. Drain. Add water and all remaining ingredients. Cover and bring to a boil. Reduce heat and simmer about 2 hours, or until beans are tender. Stir occasionally. Adjust seasonings. Get out the soup bowls and French bread and enjoy!
Use only the new tender leaves of the poke salad plant. Pick and wash greens. Put in a large pot and cover with water. Bring to a boil. Boil a short time; drain and wash greens. Repeat 2 more times. Then put greens in fresh water and cook until 1/3 done. Cook chopped green onions in bacon grease until transparent; add drained poke salad greens and some cooked bacon bits. Season to taste with salt and pepper and let simmer in small amount of bacon grease for a few minutes.
Boil squash 10 minutes. Make cornbread; add rest ingredients. Pour into greased casserole dish. Cook at 300° for 1 hour.
In skillet, cook onions and peppers together for 5 minutes. Add rest of the ingredients and cook until water is absorbed and ingredients are done. For beef or frankfurter rice, add ground beef (1 pound) or cut up frankfurters with onions and peppers.
Bring to a boil the sugar and syrup. Immediately add the peanut butter and mix well. Stir in Rice Krispies. Press into a 9 x 13-inch pan. Top with the butterscotch and chocolate chips which have been melted together.
Brown hamburger meat and onion; drain. In large bowl, mix cream of chicken and mushroom soup (do not add water), dry enchilada mix, Ro-Tel tomatoes (do not drain) and browned meat and onion. Place taco shells in greased pan and fill with meat mixture. Cover with grated cheese and bake. Bake at 350° until done (35 minutes).
Put pineapple in a 9 x 13-inch pan, then place pie filling on top. Sprinkle over that the cake mix, then the chopped nuts. Slice over that the margarine and bake. Bake for 1 hour and 15 minutes at 325°. The cake may be served either warm or cold and with or without whipped cream or ice cream.
Mix all together. Pour into a 9 x 13 greased pan and bake at 350° for 45 to 50 minutes.
Cook pasta; drain. Mix in 1/2 cup Ken's or Wish-Bone Caesar dressing and 1 teaspoon of Dijon mustard and horseradish; marinate overnight. Add all other ingredients. Stir in Marie's sour cream and dill dressing (jar). Makes 12 servings.
Melt oleo and add to crushed Oreo cookies. Spread in a 9 x 13-inch pan. Save 1 cup crumbs for topping. Refrigerate until cold. Cover with soft ice cream and put in freezer to harden. Spread peanuts over ice cream and pour syrup over peanuts. Carefully spread Cool Whip over chocolate syrup. Last, sprinkle reserved crumbs on top. Return to freezer for at least 12 hours or overnight.
Combine the beans, green pepper, onion, celery and pimento. Combine remaining ingredients. Pour dressing over bean mixture and stir. Refrigerate in covered container for 12 hours before serving, stirring occasionally. This salad will keep for several days in the refrigerator. Yields 16 servings.
Mix eggs, beaten, to blend with melted and cooled butter, vanilla, both sugars and salt. Stir together both flours with oats, baking powder, soda and cinnamon. Combine with the wet mixture and dried fruit mixture. Mix well.
Arrange cucumber slices in large, shallow dish. Sprinkle with salt between layers. Place plate over them with a weight to hold it down. Let stand at room temperature about 2 hours. Squeeze out liquid with hands, combine with other ingredients and chill several hours before serving. Excellent with beef. More onion may be added, if desired.
Layer 1: Mix together the flour, margarine, sugar and chopped pecans. Pour into a 9 x 13-inch pan and bake at 350° for 20 minutes. Cool.
Combine potatoes, 1/2 cup margarine, onion, soup, sour cream and cheese. Stir well. Spoon into a 2 1/2-quart casserole.
In a large mixer bowl beat cream cheese, sugar and margarine with an electric mixer on medium speed until fluffy. Add half of the flour, all the eggs, milk, baking powder, baking soda, vanilla and salt; beat about 2 minutes or until well blended. Beat in the remaining flour on low speed until well mixed. Spread evenly in a 13 x 9 x 2-inch greased and floured baking pan. Spoon preserves in 8 to 10 dollops on top of batter. With a knife, swirl preserves into batter to form a marbled effect. Bake in a 350° oven for 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean. Cool slightly on a wire rack. Sift powdered sugar atop. Cut into squares; serve warm.
Crush tomatoes through colander. Combine all ingredients. In a large pan cook slowly until thick. Put in jars and seal.
Mix all ingredients and cook until thick. Cool. When mixture is cool, add 4 or 5 heaping tablespoonfuls salad dressing. Mix well. Add cooked potatoes and mix.
Spray an 8 x 12-inch pan. Spread Tater Tots potatoes in bottom of baking dish. Preheat oven to 400°. Combine chicken, 1 cup cheese, soup and milk. Pour into baking dish. Bake, covered, for 15 to 20 minutes. Meanwhile, combine in bowl biscuit mix, 2/3 cup milk and 1/2 of fried onions to form stiff dough. Spoon biscuit dough in 6 mounds around edges of dish. Bake, uncovered, for 15 to 20 minutes or until biscuits are golden brown. Top biscuits with remaining cheese and onions; bake 1 to 3 minutes or until onions are golden brown. Makes 6 servings.
Combine all ingredients; pour in graham cracker crust. Put in refrigerator. Delicious.
Sift flour, soda, salt, cocoa and sugar into ungreased 8 x 8-inch pan. Spread around. Make 3 wells in the mixture. In one, put the oleo, another the vinegar and another the vanilla. Pour 1 cup cold water over all and mix well. Bake at 350° for 25 to 35 minutes. Cool and frost in pan. Use any kind of icing.
Mix orange jello and boiling water together well, then cool. Mix in cream cheese and mayonnaise. Cool 5 more minutes, then add Cool Whip, crushed pineapple and pecans. Let jell 3 hours in the refrigerator.
Heat soup; add gelatine to cold water and then to soup. Remove from heat. Cream the cheese; add mayonnaise. Add grated onion, soup and crab last. Chill in mold. Serve with wheat thins.
Combine first 6 ingredients. Spoon into prepare pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes.
Place milk in saucepan, along with marshmallows and melt over low heat. Mix remaining ingredients together. Put marshmallow mixture and remaining ingredients together. Press into a greased pan.
Cream together the margarine, Crisco and sugar. Add baking powder, vanilla and eggs one at a time. Add milk and flour alternately, beating well each time. Batter is very thick like whipped cream. Grease and flour a large tube pan. Place in cold oven and turn heat to 350°. Bake 1 1/2 hours. Do not open oven during cooking time.
Braise meat; sprinkle with flour. Stir until mixed well. Have milk coming to a simmer in saucepan; do not boil. When milk comes to simmer, remove, then pour slowly over meat and flour. Stir. Add water to get correct thickness. Add salt and pepper to your taste. Serve on toast.