HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown doves or quail in real butter after salting and flouring. Add bouillon cubes, dissolved in water. Add mushrooms and parsley flakes. Put game back in and simmer until tender. Add sherry 10 minutes before serving. Serve over rice. Don't cook too long.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan with shortening, butter, or margarine. Beat cake mix, water, oil, and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes or 299 strokes by hand. Pour into pan. Bake for 30 to 35 minutes. Check with toothpick. Cool for 10 minutes. Frost completely. Add coconut flakes (optional).
Quarter frozen rolls while still frozen and drop into greased tube pan. Sprinkle dry ingredients, pecans and raisins. Drizzle butter on top. Cover with cloth and let set until morning. Bake on bottom rack at 325° for 20 to 30 minutes.
Debone chicken in large casserole dish. Sprinkle with salt and pepper. Add diced onion and Velveeta cheese. Crush Doritos and sprinkle on the chicken mixture. Mix cream of mushroom soup, cream of chicken soup and Ro-Tel. Pour over the ingredients already in dish. Sprinkle remaining chips on top. Bake at 400° for 30 minutes.
Combine first 5 ingredients in a shallow 2-quart casserole. Fork blend the biscuit mix and skim milk. Spoon on top of blueberry mixture. Bake at 350° for 30 to 40 minutes.
Cook wild rice 5 minutes, then drain. Cook both rices together for 15 minutes; drain. Saute celery and onion in butter. Place rice in baking dish, adding celery, onion, cheese and water chestnuts. Add one cup of milk. Bake 25 minutes at 350°.
Into pie plate, pour milk. On waxed paper, place flour. Dip fish in milk, then in flour to coat. In 12-inch skillet over medium-high heat, get oil hot. Cook fish, turning carefully with pancake turner once, for 8 minutes or until fish flakes easily when tested with a fork. Place on warm plate.
Boil chicken until done. Chop. Roll chicken into each crescent roll. Place in buttered casserole dish. Melt cheese and soup in smaller boiler; pour over crescents. Place in preheated oven, uncovered, at 350° until brown.
Boil chicken. Saute oleo, chopped celery, onion and green pepper. Mix soups, chicken broth, Tabasco, olives, salt and pepper, Worcestershire sauce, pimentos and chili powder. Cook spaghetti; drain. Grate American cheese. Mix and bake for 35 minutes in 350° oven. After it cooks, sprinkle some cheese on top and let melt. Can divide and put in freezer. Serves 10 to 12 people.
Roll out both loaves of dough. Place 1 loaf on a cookie sheet. Layer ingredients in any order. Top with other loaf of dough. Seal all the way around. Vent the top of dough to let steam escape. Bake at 300° to 400° for 20 to 25 minutes.
Boil chicken and dice into small pieces. Unfold one crescent roll. Put a layer of chicken on roll and then a layer of cheese. Place second crescent on top of first and pinch together. Continue this with other crescents. You will end up with 4 of these. Lay these 4 filled crescents on a large baking dish. Next, heat cream of chicken soup, 1/2 cup milk and remaining cheese until cheese melts. Pour this mixture over rolls. Bake 30 minutes at 350°. Serves 4.
Grease baking sheet. Combine sugar, corn syrup and salt in a 3-quart Pyrex dish. Stir in peanuts. Microwave on High until light brown (8 to 10 minutes), stirring once or twice. Remove from microwave. Stir in remaining ingredients until light and foamy. Quickly spread on greased baking sheet. Quickly spread out as thin as possible for a brittle candy. Break into pieces. Makes about 1 pound.
Cut off top of each apple. (Save to use as a lid.) Carve out core and a little bit of apple with a spoon. Mix raisins, spices and nuts in a bowl. Fill the hole in each apple with raisin mixture. Put top back on each apple. Bake the apples in an ovenproof dish at 375° until apples are done.
Mix first 4 ingredients in saucepan. Cook until mixture boils, continue cooking, stirring constantly, until a hard ball forms when dropped in very cold water or 260° on a candy thermometer. Remove from heat and quickly blend in butter or oleo. Pour slowly over popped corn in a large bowl, mixing well. Shape into balls using as little pressure as possible. Butter hands, if necessary. Mixture will be very hot. Keep a bowl of cold water for dipping hands to cool. Makes 14 medium balls.
Combine the shrimp, undiluted soup, onion dip, curry powder and cayenne pepper in a skillet and mix well. Cook until heated through. Serve over hot rice. Serves 4.
In a bowl, combine all ingredients. Transfer to a greased 11 x 7 baking dish. Bake uncovered at 350 degrees for 45 minutes or until heated through.
Mix all ingredients together. Add juice from noodles if too dry. Bake at 400° until bubbles in center.
Slice and crush 1 pint strawberries. Drain pineapple and reserve 3/4 cup juice. Add pineapple and 4 cups sugar to strawberries. Set 10 minutes. Stir pineapple juice into one box Sure-Jell; heat and boil 1 minute. Stir into pineapple, strawberry mixture. Stir 3 minutes. Refrigerate.
Bring first 3 ingredients to a boil; cool until lukewarm. Sift salt, soda and baking powder into plain flour; do not sift flour before measuring. Dissolve yeast in lukewarm water. Add yeast mixture to liquid mixture. Mix in flour. Let stand 2 hours. Knead on floured board; roll dough to 1/4-inch thick (or thinner). Cut with biscuit cutter. Make mark across each roll with knife; roll in melted margarine (I use Parkay). Place in pan, leaving space for each to rise. Let rise until at least double in size. Bake at 400° to 425°, depending on oven, until brown.
Preheat oven to about 300°. Grease cookie trays in advance. Beat 2 egg whites until semi-stiff. Slowly add 3/4 cup sugar while continuing to beat. When egg whites and sugar are stiff, add a small package of chocolate bits or nuts, etc. Place by small spoonfuls onto cookie sheets. Place in oven. Turn off heat. Take out when hardened.
The night before baking the cake, combine sugar, sour cream and coconut. Store in refrigerator in a covered bowl. Next day, prepare cake and bake. Turn out layers and cool. Split each layer to a total of 4 layers. Fill and frost with sour cream mixture. Store in the refrigerator in cake box. Do not cut for 4 days.
Sprinkle flour on sirloin tip with salt and pepper. Brown the sirloin tip in the fat, add onions and bay leaf. Combine water and wine vinegar, cinnamon, brown sugar and vermouth. Cook covered, (low heat) 1 1/2 to 2 hours. Add water if necessary. Turn meat, cook until tender about 30 minutes. Add 4 to 6 crumbled gingersnaps, cook until sauce thickens.
Saute onions and butter. Cook noodles as directed and cool. Prepare mashed potatoes and add some cheese to the potatoes. On bottom of a 9 x 12-inch pan, place a layer of onion and butter, a layer of noodles, then potatoes, then onions and cheese. Repeat layers 3 or 4 times. Bake at 350° for 1 hour. (Egg noodles may be substituted for lasagna noodles.)
Cut and quarter each slice into 4 pieces. Dip strips into condensed milk. Cover all sides and roll in coconut. Place on a greased cookie sheet. Bake at 325° for 10 to 15 minutes or until delicately brown. Cookies become crisp when cool. (Ground or cut up nuts may be added to coconut.)
Brown chicken in small amount of oil.	Brown the onion and then simmer with all remaining ingredients for 30 minutes. Pour over chicken and bake at 350° for 1 hour.
Mix shortening, brown sugar, sugar, vanilla and eggs. Add dry ingredients. Put in 1/2 c. M&Ms. drop by teaspoons on ungreased cookie sheet. Decorate tops of cookies with 1 cup M&Ms. Bake at 375 degrees for 10 to 12 minutes.
Dissolve yeast in 1/2 cup lukewarm water. Mix 3/4 cup water with the sugar and salt. Add yeast mixture. Stir once and add flour. Stir until dough begins to stick; add melted butter. Mix well. Knead on board 2 minutes. Rest dough (covered) for 15 minutes. Divide and roll pretzel shape. Place on greased sheets. Beat egg yolk with 2 tablespoons water. Brush each pretzel. Sprinkle with salt (optional). Let rise 30 minutes. Should double in size. Bake at 425° for 20 to 25 minutes. Rotate pans to ensure even browning. Serve warm. Makes 24 (3-inch) pretzels.
Mix flour, margarine and finely chopped pecans together and spread like a graham cracker crust in 9 x 12-inch pan. Bake at 375° until light brown. Cool completely.
Combine whipped topping mix, 1 cup milk and vanilla in large mixer bowl. Beat on high with electric mixer, about 6 minutes or until thick enough to form peaks. Add remaining milk and pie filling mix. Blend on low; beat on high for 2 minutes, scraping bowl occasionally.
Combine sugar, eggs and oil; mix well. Add flour, cinnamon and allspice. Fold in zucchini and nuts. Grease two loaf pans. Bake at 325° for 1 hour.
Brown meats. Add all other ingredients. Bring to boil and then simmer for about 30 minutes. For more juice add water.
Cream the margarine and sugar. Mix eggs, peanut butter, vanilla, salt and soda. Add flour and oats. Spread dough in slightly greased 9 x 13-inch pan. Bake 20 to 24 minutes at 350°. While hot, cover with milk chocolate pieces and allow to melt before icing.
Coat chicken with mixture of flour, Parmesan cheese and garlic powder. Brown chicken in olive oil. Remove chicken and brown onion until clear. Add sherry, bouillon and chicken. Cover and simmer 30 minutes. Serve over rice.
Cut liver into small pieces. Saute onion in margarine in saucepan. Add liver and brown. Put rice, liver and onion and stock (or water) into a casserole dish. Mix together with dash of salt and pepper. Cover. Bake 1 hour at 350°. Serve.
Preheat oven to 450°. Combine cherry tomatoes, 1 tablespoon oil, 1/4 teaspoon salt, pepper and garlic in a 13 x 9-inch baking dish; toss gently. Bake at 450° for 45 minutes, or until garlic is browned, stirring occasionally. (Tomato skins will pop.) Squeeze the garlic cloves to extract the pulp; discard skins. Mash the garlic pulp. Add this mashed pulp to the tomato mixture, stirring gently. Combine tomato mixture, 1 tablespoon oil, 1/4 teaspoon salt, pasta, parsley and basil in a large bowl; toss gently. Yield: Four 1-cup servings.
Combine 3 cups (or 1/2) of the measured flour, yeast, sugar, salt and soda. Heat liquid until very warm (120° to 130°). Add dry mixture; beat well. Stir in remaining 3 cups of flour to make a stiff batter. Spoon into 2 (8 1/2 x 4 1/2-inch) bread pans (greased and sprinkled with cornmeal). Sprinkle top with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove immediately from pan and cool.
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Pour into greased and floured 10-inch tube pan. Bake at 350° for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then turn out on wire rack.
Will need a small dish, 2 spoons, bright colored comics, scissors, white paper and extra newspaper.
Combine salt, cottage cheese and sour cream in blender. Blend and pour over potatoes and onions. Sprinkle American cheese on top and bake in 2 quart casserole for 40 to 45 minutes at 350°.
Brown beef, onion, and seasonings. Add soup, water and noodles and place in 1 1/2 qt. casserole. Sprinkle cheese around edges of casserole and bake at 350° for about 30 minutes. 4-6 Servings.
Saute onions and crabmeat in butter. Add soups and blend. Add sherry, milk and a lot of parsley. Serve hot.
Grind the beans, nuts, seeds and oats in the blender to consistency of coarse flour. For best results, process only 1/2 cup at a time. Combine mixture with remaining ingredients and mix well. Store in a covered container at cool room temperature or refrigerate.
Pinch off pieces of cake and place in a large bowl, making a layer. Cut up strawberries and layer on cake. Mix together Cool Whip, sour cream and powdered sugar. Put a layer of this over the berries. Repeat layers using all ingredients.
Drain blueberries. Mix cornstarch and sugar. Add to juice. Cook until thickens, stirring constantly. Remove from fire and add butter and lemon juice. Add berries. Cool. Cut 1/2 banana into small pieces and add to berry mixture. Line baked pie crust, sides and bottom with rounds of bananas. Pour cooled mixture over crust. Refrigerate. Top with whipped cream.
Preheat oven to 350°. In a small bowl, beat egg whites with 1/3 cup sugar until thick and glossy but not stiff. Set aside. Combine flour, 1 cup sugar, baking powder and salt in a mixing bowl. Add milk, oil, vanilla and egg yolks. Beat at medium speed for 3 minutes. Scrape bowl frequently. Fold or stir egg whites into batter until well blended. Pour into 2 greased and floured 8-inch layer cake pans. Bake for 25 to 30 minutes. Cool 10 to 20 minutes before removing from pans.
Cook and drain sausage; set aside. Separate dough and make pizza on greased 12-inch pan. Press and seal. Bake at 375° for 5 minutes. Reduce temperature to 350°. Spoon sausage over dough and sprinkle with cheeses. Combine eggs, milk, oregano, and peppers and pour over sausage. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Melt shortening in a large kettle or saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and eggs; beat well. Stir together the flour, soda, cloves, ginger, cinnamon and salt; add to first mixture. Mix well and chill. Form balls; roll in sugar (granulated) and place on cookie sheet. Bake at 350° for 8 to 10 minutes. Recipe may be halved.
Cook and drain package of chopped broccoli. Brown the celery and onion in 1/3 cup butter. Add to this mixture the broccoli, mushrooms and garlic cheese. Serve with chips.
In a saucepan, bring water and bouillon cubes to a boil. Meantime, make a paste with flour and water. Add to boiling mixture, stirring constantly. Gradually add beaten egg to boiling mixture, stirring constantly and continue to boil 1 to 2 minutes until egg is done. Remove from heat and season with pepper, Worcestershire sauce or teriyaki sauce, if desired.
Cream the cheese and butter. Add flour. Make in balls and bake for 10 minutes at 375°.
Melt 1/2 cup butter and 1 square chocolate in small saucepan. Blend sugar, 1 teaspoon vanilla, eggs, crumbs and coconut into butter and chocolate mixture. Mix well and press into ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches. Refrigerate.
Tear lettuce into serving size pieces into salad bowl. Add Mandarin oranges, pecans and salad dressing. Toss lightly.
Cut bacon into small pieces. Combine bacon and onion in a 4-quart casserole. Cook on High for 9 to 11 minutes or until bacon is cooked and onion is tender. Stir halfway through cooking time. Drain.
Rub turkey with seasoning inside and out (baste generously). Let turkey baste overnight in refrigerator. Fry at 250 for 5 minutes per pound. Do not cover pot.
Mix all ingredients, except Sprite. Freeze. Take out of freezer 1 or 2 hours ahead of serving time. Serve when slushy. Add Sprite just before serving. Serves 35.
Wash and remove rib case (optional). Sprinkle with lemon pepper, salt, pepper and paprika. Heat oven to 400°. Place in large Corning dish with a cup of water. Cover and bake for 1 hour. Cut heat off and leave dish in oven until oven cools. Turkey is ready to slice and serve. Roast or ham may be cooked the same way.
Peel rind and remove all pink. Cut in 1-inch squares. Soak 3 hours in salt and water. Rinse and drain and cook in enough water to cover until just tender. Make syrup of sugar, vinegar, water, lemon and cinnamon. Add rind and simmer until it looks clear. Pack in hot, sterile jars and seal. Makes 6 to 8 quarts.
Individually prepare 4 salad plates. Line plates with lettuce. Distribute turkey, tomatoes and avocado on plates. Salt and pepper to taste. Sprinkle with bacon and cheese. Top with sour cream, green onions and olives. Serve with salsa.
Preheat oven to 350°. Unwrap dough and separate along perforations. Cut each piece into 3 sections. Cut each section into 3 lengthwise pieces. Braid the dough and then wrap around meat and bake 10 to 12 minutes on ungreased baking sheet.
Mix all together. Place in 250° oven for 4 hours. Bake in covered casserole.
Sprinkle diced apples with citric powder. Add remaining ingredients. Mix well. Cover and chill.
Season meat with salt and brown in hot oil in large skillet. Add soy sauce, garlic and 1/2 cup water. Bring to a boil; reduce heat. Cover and simmer for 45 minutes until meat is tender. Add green pepper, onions and celery. Cover. Simmer 10 minutes. Add tomatoes.
Cook peeled potatoes in boiling water. Mash until smooth. Add remaining ingredients; beat until light and fluffy. Cool. Cover and place in refrigerator. Use anytime within 2 weeks.
Cook bacon and remove from pan. Brown onion in bacon grease and remove from grease. Add all ingredients and mix. Put in casserole dish and cook at 350° until bubbling.
Cream butter and sugar until fluffy. Add eggs, beating one at a time. Add vanilla. Mix dates, candy, coconut and nuts with 1/4 cup flour. Sift remaining flour with baking soda and salt. Fold sifted dry ingredients into creamed mixture, alternating with buttermilk. Fold in fruit and nut mixture. Spoon batter into well-greased and floured tube pan. Bake at 300° for 2 1/2 hours.
Mix cornbread stuffing with the melted butter or oleo. Put half of the mixture in baking pan. Put the carrot and onion in a blender, or chop very fine. Mix the vegetables with the soup, a little salt and pepper, squash and sour cream. Pour over the first mixture and top with the remaining cornbread stuffing mix. Bake at 325° for 30 minutes.
Mix together and roll into 1-inch thickness. Cut out biscuits. Place on greased cookie sheet. Bake at 350° for 15 to 18 minutes or until done.
Combine all ingredients; beat with rotary eggbeater until light and fluffy. Makes about 1 1/3 cups.
Cook noodles and drain. Drain tuna. Cook peas and carrots. In large bowl, mix soup and milk. Add tuna, noodles and vegetables. Put in baking dish. Sprinkle with bread crumbs and put a few pieces of butter on top. Bake at 350° about 30 minutes.
Use apples that are unpeeled, cored and sliced into rings. Brown chops on both sides. Place apple rings in greased baking dish. Sprinkle with sugar and cinnamon. Dot with margarine. Place pork chops on top of apples. Cover. Bake in preheated 350° oven for 1 1/2 hours. Yield: 6 servings. Carbohydrate 19 g, protein 3 g, fat 16 g, calories 288.
Use apples, peaches, plums, blueberries or mix blueberries and peaches for the fruit.
Place ingredients in large bowl and beat for 3 minutes. Add dry ingredients alternately with milk. Bake at 325° for one hour until done. Use loaf pan or tube pan.
Pour water over Jell-O. Add cranberry sauce while hot and stir until dissolved. Add pineapple and wine. Cool to jelling point and fold in nuts. Refrigerate until set. Serve with or without dressing.
Pour boiling water over liver; let stand 5 minutes. Drain, wipe dry and cut into strips. Dredge with the next 3 ingredients. Brown quickly in hot bacon fat (or other). Add rest of the ingredients. Simmer for 45 minutes. Thicken with a little flour. Serve with cooked noodles.
Bake at 350° for 35 to 40 minutes. Spread small jar of Marshmallow Creme over cooled cake.
In a large saucepan, melt 2 1/2 Tbsp. butter. Add the carrots, scallions and clove of gallic; saute until the scallions are soft. Bring the chicken broth to a boil, stir in rice or pasta. Simmer 5 to 10 minutes. Just before serving, stir the spinach into the hot liquid. Cook for two to three minutes until spinach is done. Add salt and pepper to taste. Top with parmesan cheese and/or croutons if desired.
Cut bacon into 1-inch pieces. Cook in skillet until crisp; add remaining ingredients. Simmer, covered, for 15 minutes. Makes 6 servings.
Mix all ingredients together in a bowl except pretzels. Stir in broken beer pretzels. Spread out on baking pan. Bake at 200° for 2 hours; stir often.
Mix first four ingredients. Add horseradish and ketchup to taste. Serve with crackers or carrots and celery sticks.
Heat oven to 350°. Beat shortening and sugars until creamy. Add vanilla. Sift flour, baking powder, salt and spices together. Add alternately with milk to creamy mixture. Stir in oatmeal, nuts and raisins. Drop on cookie sheet. Bake for 12 to 15 minutes.
Mix in order given except for 1/2 of onion rings and paprika. Bake in greased 1 1/2-quart casserole (covered) for 30 minutes at 350°. Top with remaining onion rings and paprika and bake an additional 5 minutes, uncovered.
In a frying pan, with the oil, cook the stew meat. When it's done put the meat and the drippings in a pot; add the can of soup and one can of water. Add all of the other ingredients. On medium heat, cook until potatoes and carrots are done. Serves 4.
Melt margarine. Mix flour with margarine. Slowly add milk. Cook until thickened to make white sauce. Add all other ingredients. Keep hot over double boiler. Serve over crisp toast, biscuits, patty shells or rice.
In cake pan, mix fudge brownie mix, cherries, marshmallows and walnuts. Bake for 35 minutes. Remove; let cool for 15 minutes on rack.
Mix sugar, cocoa and butter. Add eggs and beat with mixer about 2 minutes. Add salt, milk and vanilla. Stir until well blended and pour into unbaked pie shell. Bake 45 minutes at 350°.
In electric skillet, combine sugar, cream and butter; set control at 280°. Bring mixture to a boil for 5 minutes, stirring constantly. Turn off. Beat. Stir marshmallows and peanut butter in until melted and blended. Pour into a buttered 8-inch square pan. Makes about 2 pounds.
Mix wine, oil, garlic, thyme and pepper in large plastic bag, then add meat. Push out air, tie bag securely and turn gently to coat meat. Store in bowl; marinate at room temperature for 1 hour (in refrigerator if longer). Arrange meat cubes about 1/2 inch apart on skewers. Broil in preheated broiler about 3 to 4 inches from heat for 10 to 12 minutes for rare to medium-rare, or until of desired doneness, turning once. Serves 8.
Butter 8-inch square pan. In medium saucepan combine butter, milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts. Stir for 1 minute until marshmallows melt completely. Pour into pan. Cool and cut into squares.
Melt caramels. Add margarine in top of double boiler. Prepare cake mix according to package directions. Pour half of batter into a 9 x 13-inch greased pan. Bake for 15 minutes at 350°. Pour caramel mixture over cake. Sprinkle chocolate chips and nuts over mixture. Pour the other half of batter over all. Bake another 20 to 30 minutes or until done.
Brown beef. Pour off any accumulated grease. Add celery, green pepper and onion; saute. Add tomatoes and their juice. Add remaining ingredients, except for the Cheddar cheese. Simmer 20 minutes. Pour into 9 x 12 casserole. Spread Cheddar cheese on top. Bake for 30 minutes in a 350° oven.
Mix sugar and cornstarch together in top of double boiler. Add 2 cups water. Combine egg yolks with juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. (This does away with starchy taste.) Now add lemon extract, butter and vinegar. Stir thoroughly. Pour into deep 9-inch pie shell and let cool. Cover with meringue and brown in oven at 350° for 10 minutes.
In a 9 x 13 dish place a layer of graham crackers. Mix instant pudding by box directions. Stir in Cool Whip. Pour half on layer of crackers, another layer of crackers ending with filling. In sauce pot mix cocoa, milk & sugar. Bring to a boil and cook 1 minute. Then stir in margarine & vanilla. Remove from heat. Let it get cold, then spread over filling.
Just before serving, place sherbet in punch bowl. Add ginger ale and soda; stir until sherbet is almost dissolved.
Combine the first 5 ingredients; put in a 7 x 11-inch pan. Sprinkle over the remaining ingredients. Bake, uncovered, at 350° for 1 hour.