HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse chicken; pat dry. Preheat oven to 350°. Heat butter and oil in large skillet. Brown chicken all over. Season with salt. Remove chicken. Drain 2/3 of fat; return to pan and season with pepper and herbs. Cover with onions. Sprinkle with paprika. Cover and bake 2 to 3 hours.
Cut the cake in half. Tear half of the cake into small pieces and set aside. Cut the other half into 12 to 14 thin slices. Arrange in the bottom of a wax paper lined 13 x 9 x 2-inch pan, overlapping the slices as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten with sweetener to taste. Cut dessert into squares and top with strawberries. Makes 15 servings.
Mix all ingredients well and place in casserole dish. Top with topping and bake at 350° for 30 minutes.
Heat apple juice; thicken with cornstarch. Stir in margarine and cinnamon. Pour thickened apple juice over apples; stir carefully. Sprinkle with salt. Pour into pie shell; cover with crust. Brush top with melted margarine or milk; sprinkle with additional cinnamon. May use unpeeled, grated apples if desired.
Stir catsup, mustard, brown sugar, onion and molasses in beans. Top with bacon and bake in 375° oven for 45 minutes.
Combine mayo, flour and seasoning. Gradually add milk. Cook over low heat, stirring constantly until thick. Add 1 cup cheese and stir until melted. Place broccoli in 10 x 6-inch baking dish. Cover with chicken and sauce. Top with crispy rice squares. Bake at 350° for 30 minutes. Sprinkle with remaining cheese. (Double this for a 13 1/2 x 8 1/2-inch baking dish.)
Mix all ingredients with spoon. Pour into a 9-inch unbaked pie shell. Bake for 45 minutes at 325°. Cool Whip or vanilla ice cream can be served on top.
In a 4-quart Dutch oven, place all ingredients except spinach. Cover and cook over medium heat for 45 to 60 minutes or until barley and lentils are tender. Stir in spinach and heat through.
Prepare biscuit mix according to directions. Roll out thin. Sprinkle sausage on top and roll into oblong strip. Place on baking sheet. Bake at 350° until done.
Mix all ingredients; beat well. Pour into unbaked pie shell and bake for 15 minutes at 400°, then reduce to 300° and continue to bake until firm.
Chill juices. Pour over sherbet that has been cut up. Mix sherbet until punch can be poured.
Wash shrimp under cold water. Drain thoroughly. Heat oil in large skillet and saute garlic over medium heat until golden. Remove garlic and discard. Add chopped tomatoes, oregano, parsley, salt and red pepper. Cook for 10 minutes, add shrimp and cook an additional 5 to 10 minutes, stirring occasionally. If sauce looks too dry, you can add a little water. Heat thoroughly and place in serving dish. Serve immediately. Makes 4 to 6 servings. Great with fresh Italian bread.
Combine the smoked pork, potatoes, collard greens, dry beans, salt pork and water in a large stock pot. Bring to a boil, then reduce heat, cover and simmer 1 1/2 hours until beans are tender. Remove the pork shank from the pot and remove the meat from the bones. Dice the meat and return to the pot. Wash the unto to remove salt. Dice. Heat the olive oil in a heavy skillet and fry the diced unto until it melts; remove any unto that does not melt and discard.
Place in a large turkey roaster. Pour liquid mixture over cereals and thoroughly coat, turning. Bake at 200° for 2 hours, turning every 15 minutes. Makes 2 largest Tupperware containers and stores well. Excellent for Christmas gifts.
In small mixer bowl, beat together cream cheese and sugar until light and fluffy. Add peanut butter and milk; beat until smooth and creamy.	Prepare dessert topping mix according to package directions; fold into peanut butter mixture. Turn into prepared crust 5 to 6 hours or overnight.
Cook rice in milk; add sugar, vanilla and egg. Stir constantly. Add a dash of cinnamon and with sweet milk to taste. It's good warm or cold.
Grease 2 (9 x 5 x 3-inch) pans. Line with foil (allowing a 2-inch overhang) and grease again. Sift flour, sugar, baking powder and salt into a large mixing bowl. Add fruits and pecans; toss until well coated. Turn mixture into prepared loaf pans, pressing to pack tightly. Bake at 300° for 1 3/4 hours, or until cake tester inserted in center comes out clean. Cool in pan 15 minutes, then remove from pans and take off foil. Brush loaves with corn syrup while still warm. Cool thoroughly. Makes 2 loaves.
Bring to a boil, sugar and corn syrup; take off stove. Add peanut butter, then add to Special K. Spread on a cookie sheet. Melt chips and spread over the other mixture.
Cut top off peppers, scoop out seeds. Cook in boiling water, salted, about 10 minutes. Drain and place in 1 1/2-quart casserole dish. Meanwhile, mix hamburger, eggs, onions, garlic, salt and bread crumbs. Mix together. Place mixture into pepper. Bake in oven at 350° for 1 hour and 15 minutes. Pour tomato sauce on top of pepper and bake another 15 minutes.
Cook sugar, syrup and water to hard ball (260°). Pour into beaten egg whites. Add vanilla; beat until it holds its shape and becomes slightly dull. Drop onto waxed paper. Do not drop too soon, or it will not hold its shape. It is delicious!!!
In a mixing bowl, cream margarine and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla.
Mix first 4 ingredients together. Mix last 3 ingredients together and pour over salad. Leave in refrigerator overnight, then toss.
Saute onion, celery and green pepper in the margarine. Add the soups and water to pan; stir. Heat until hot. In a greased 9 x 13-inch pan, arrange chicken chunks. Then pour over the croutons, the mixture of sauteed ingredients and soups. Cover with foil and bake in a 350° oven for 1 hour. Remove foil; bake an additional 30 minutes.
Line a 9 x 16-inch Pyrex baking dish with the crackers. Beat the pudding with the milk. Fold in the Cool Whip. Spread half of this over the crackers. Spread remaining pudding mix over the crackers. Make another layer of crackers. Spread topping over top and let stand overnight.
Soften cream cheese in microwave. Stir in onions and celery along with a few drops of Worcestershire sauce. With a knife or small spreader, spread mixture in a 9 x 13-inch Pyrex dish. Pour the cocktail sauce over cream cheese and spread. Spread drained and rinsed shrimp and crab over top. Sprinkle with lemon juice. Serve with Breton crackers.
Combine all ingredients except almonds. Pour into casserole dish. Sprinkle almonds on top. Bake at 350° for 30 minutes.
Mix all ingredients, except cheese, in a 9 x 13-inch dish. Bake at 350° for 40 minutes. After 30 minutes put cheese on top and bake for remaining 10 minutes. Great for a potluck when you can't think of anything to bring. Can be served hot or cold. Best hot, though. You can spray Pam in pan if you want. Makes easier to get out of the pan.
Add butter to beaten egg. Add dry ingredients alternately with milk. Drop by teaspoons into boiling broth and cook covered 18 minutes.
Fry all ingredients in bacon grease or Crisco until it's done. You can even can this, but don't use bacon grease or Crisco; use water.
Salt and pepper birds. Dust with flour and brown in oil. Place onions and celery in bottom of large Dutch oven. Put bay leaves inside each bird and dot with butter. Pour wine and water over birds. Cover and bake at 375° about 2 hours or until birds are fully cooked. Baste often. Serve with long grain or wild rice.
Bring stew to boil, using 2 cups water. Simmer for 4 hours. Mix 1 cup meat broth with remaining ingredients; boil 20 minutes. Pour over cooked meat that has been shredded. Simmer for 1 hour; let stand 2 hours to bring out the flavor. (Add water as needed in the 4 hour cooking time.) Serve on buns.
Mix sugar, cornstarch and water and cook until thick; add jello. Pour into baked pie shell. Top with lots of strawberries. This is enough for 1 pie; to double add whole package of jello.
Cream shortening and sugar, add molasses and soda, beat until foamy. Add eggs and beat well. Add water and all dry ingredients, beat until smooth. Allow to cool several hours or overnight in refrigerator. Roll out and bake in 400° oven 12 - 15 minutes.
Combine all ingredients, except pecans and apples; blend. Fold in pecans and apples. Bake in layers at 325° for approximately 1 hour.
Mix together the oil, garlic powder, dill weed and dressing; mix. Break pretzels. Put on cookie sheet. Pour mixture over. Bake at 350° for 20 minutes. After 10 minutes, turn. Bake 10 minutes more.
Cream oleo; gradually add sugar, beating well. Add eggs, sour cream and molasses. Mix well. Stir in raisins. Combine flour, baking soda and salt. Add to mixture. Add bran, stirring just until moist. Spoon into baking cups or greased muffin tins. Fill 3/4 full. Bake at 400° for 15 minutes. Very good!
Prepare Rice-A-Roni according to directions on box. Put in a large bowl and add mayonnaise, olives, artichokes and curry powder. Serve warm or cold.
Peel and slice peaches and bananas; sprinkle with Fruit-Fresh to keep from turning brown. Drain pineapple chunks. Slice strawberries; reserve a few for garnish. Cut cantaloupe and honeydew. Mix all fruit together. Mix pudding and 3/4 of Cool Whip together.
Mix all but last 2 ingredients together. Roll into small balls. Mix together 2 tablespoons sugar and cinnamon. Roll balls in the cinnamon sugar. Bake at 400° for 8 to 10 minutes.
On ungreased cookie sheet, place halved buns (as many as desired). Butter buns. Put one slice of cheese on each. Put 1 to 2 tablespoons sauce on each. Bake at 375° for 10 to 15 minutes or until cheese melts. Serve.
Saute liver and diced onions in 1/4 cup butter. Then put all ingredients in a food	processor and blend well. Add salt to taste. Serve with crackers.
Dissolve yeast in water. Add sugar, salt and small amount of flour. Stir until smooth. Sprinkle 1/4 cup flour on counter. Gradually stir in remaining flour. Remove dough from bowl and knead in last of flour. Knead until smooth. Divide dough in half, roll into circles and put on 2 pizza pans. Pierce with fork. Let rise 10 to 15 minutes. Bake crust 15 minutes. Then top with your choice of green peppers, low-fat ham, ground turkey breast, low-fat pizza sauce, no-fat Mozzarella cheese and sliced tomatoes. Bake 10 minutes. After prebaking crust, you can cover with foil and freeze for later. Thaw while the oven preheats and then add your toppings. Bake at 400°. Contains 5 grams of fat in the whole pizza.
Freeze the dried apricots and apples for 1 to 2 hours and you will be able to chop them much more easily.
Add enough flour to make stiff dough. Roll into small balls. Place on baking sheet and press down with tumbler dipped in sugar. Bake at 350° for 6 to 8 minutes.
Mix 3/4 cup sugar, 3 tablespoons instant potatoes and 1 cup warm water; then add 1 package yeast. Put in jar with lid on. Refrigerate 3 to 5 days. Take out and feed the following: 3/4 cup sugar, 3 tablespoons instant potatoes and 1 cup warm water. Mix well; add to starter, let stand out of refrigerator 8 to 12 hours. Take out 1 cup to make bread and return mixture to refrigerator. Keep in refrigerator 3 to 5 days and feed again.
Melt bars in syrup over boiling water. Cream butter and sugar; add eggs, one at a time. Mix soda with milk and add alternately with flour. Blend in chocolate and vanilla. Grease and flour tube pan. Bake at 350° for 1 hour and 20 minutes. Cool 10 minutes. Cover with powdered sugar.
Combine flour and sugar together, then add egg yolks, milk and vanilla. Stir slowly over low heat, preferably in double boiler until it strikes a boil. Let cook about 2 minutes. Remove from heat; add bananas and wafers. Let cool.
Salt and pepper chicken breasts. Brown in butter in hot skillet. Then place in casserole dish. Mix rest of ingredients and simmer in same skillet until well blended. Pour over chicken. Bake, covered, for 1 hour at 325°.
Cream butter and eggs first, then add cake mix. Spread out in cake pan. Put a layer of chopped nuts over mixture.
Combine first 5 ingredients. Put 1/3 of bread cubes in bottom of pan, then chicken mixture, then rest of cubes. Pour a mixture of 2 beaten eggs and 1 1/2 cups of milk over chicken and bread. Refrigerate 4 hours or more.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Mix all ingredients. Beat vigorously for 30 seconds. Place 2/3 of the batter in pan, spreading evenly. Add 1 can cherry, apricot or blueberry pie filling, spreading over the batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake until light brown, 20 to 25 minutes. Drizzle with glaze while warm (1 cup powdered sugar and 1 to 2 tablespoons milk).
In skillet, cook onion in butter until tender. Stir in soup and milk. Add chicken. Cook until tender. Stir in vegetables and potatoes. Heat through.
Quick Soak Method: Sort and rinse beans into large pot. Cover beans with 3 cups hot water. Bring to boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. If you wish, you can microwave beans in a covered 2 1/2 to 3-quart pan for 10 minutes.
Mix bananas and egg whites in a large bowl. Stir in flour, sugar and baking soda. Add the apple and put into a greased (Pam sprayed) loaf pan. Bake for 1 hour at 350°. Remove from pan to rack; let cool.
Put 1/10 of cake (1 slice) on dessert plate. Place fruit on top. Put 2 tablespoons Cool Whip on top. Drizzle 1 teaspoon chocolate syrup over top. Fat: 0 grams. Calories: 150 to 200 (depending on fruit.)
Mix yeast and water in large bowl. Add the rest of the ingredients except flour. Stir. Add 5 cups flour and stir. Add rest of flour and stir real good. Seal, burp and let stand until seal pops off. Grease and flour hands and divide into 3 loaves. Cover with a towel. Let stand 40 minutes. Time varies depending on how many loaves you are making. You can make bread, doughnuts, dinner rolls, sweet rolls, cinnamon rolls or tea rings. Bake at 350° in a preheated oven until golden brown.
Mix well crushed graham crackers, sugar and butter. Pack lightly in 9 X 13 pan.
Combine dry ingredients. Combine remaining ingredients. Add to dry ingredients, stirring just until flour is moistened (batter will be lumpy). Bake on hot griddle. Yield: 4 to 5 servings.
In double boiler, sprinkle gelatin over cold water to soften; heat over hot water until dissolved. Stir in sugar, extract and berries. Refrigerate until slightly thickened. Then fold in whipped cream; refrigerate until stiff enough to spread. Use to fill and frost sponge layers. Sprinkle with coconut. Refrigerate until served. Makes 8 servings.
Mix all ingredients until smooth. Preheat oven to 425°. Bake in greased pans for 20 to 25 minutes.
On medium heat in nonstick skillet, cook onion and apple in oil for 5 minutes, stirring until soft. Let stand until cool. In bowl, combine turkey, thyme, fennel, allspice, pepper and nutmeg. Add cooled onion and apple. Shape into patties. Heat nonstick skillet on medium heat. Cook about 3 1/2 minutes per side until browned and done.
Bake half the cake mix in a 9 x 13-inch pan; let cool. Beat pudding, cream cheese and milk; spread on top of cake. Spread on crushed pineapple. Cover with Cool Whip.
In small saucepan combine egg yolks, honey, water and cornstarch; mix well. Cook and stir over medium heat until mixture comes to a boil. Reduce heat, cook and stir 2 minutes longer. Spoon mixture into a small bowl.	Cover with plastic wrap; chill mixture without stirring for several hours.	At serving time, fold	egg yolk mix into yogurt, blending well. In a large glass bowl or individual parfait glasses, layer fruit and yogurt mixture, ending with yogurt on top. Sprinkle with toasted coconut. Garnish with whole fruit, if desired. Makes about 10 servings.
Cook onion in butter in Dutch oven over medium heat, stirring constantly. Add carrots and 1 cup broth. Bring to a boil; cover reduce heat and simmer until carrots are tender. Carefully spoon into blender; process until smooth. Return to Dutch oven; add remaining broth, half and half, pepper and salt. Cook over low until thoroughly heated, stirring constantly. With a wire whisk, stir in yogurt, at room temperature, and dill weed. Serve hot or chilled.
In a medium mixing bowl, stir together flour, baking powder, baking soda, cinnamon and salt. In a large mixing bowl, stir together egg whites, bananas, sugar and oil. Stir flour mixture into banana mixture just until moistened. Spray an 8 x 4 x 2-inch loaf pan with nonstick spray coating. Spread batter in prepared pan. Bake in a 350° oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool bread in the pan for 10 minute. Remove from pan and cool thoroughly on a wire rack.
In a large pot, brown the sliced sausage and onions. Open all the cans and add to the pot; don't drain. Cover and cook on medium to low as long as you want. It is ready in about 20 minutes, but can be started in the morning and cooked all day in a low crock-pot. Serves 4 to 6.
Cook macaroni until slightly tender; drain. Set aside. Brown ground meat and onion in small skillet. Add tomato sauce and simmer 10 minutes. Oil a 1-quart casserole dish and spoon in 1/3 of meat mixture. Add cooked macaroni, then remainder of meat mixture. Spread cheese soup over all. (May be frozen, unbaked.) Cover tightly and bake at 400° until bubbly. Serves 4.
Simmer onion and butter. Mix ingredients with sauce. Cook slowly 1 1/2 hours.
Saute onion in stick of margarine. Add cooked rice. Combine with remaining ingredients and turn into greased 2-quart baking dish. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Preheat oven to 400°. Prepare stuffing mix according to package directions but do not let stand. Spoon stuffing across center of 2-quart shallow baking dish. Arrange 3 chicken pieces on each side of stuffing, overlapping if necessary.
Fill cooled pie shell with sliced strawberries. Combine Jello, 7 up, and cornstarch in saucepan. Heat until thickened. Let cool and pour over berries. Top with De zerta Whip Topping.
Saute onion and butter. Mix broccoli, cornbread mix, eggs and cottage cheese. Mix with butter and onion. Stir in baking powder. Put in greased 9 x 13-inch pan. Bake at 375° for about 30 minutes or until lightly browned. Cut in squares and serve while hot.
Put macaroni, chicken and cheese in pan; pour broth over it. Mix melted oleo with bread crumbs and put on top. Brown in a 350° oven about 30 minutes.
Heat oven to 350°. Mix shortening, sugar, eggs and vanilla. Stir in bananas and nuts, then flour, baking soda and salt. Spread in greased 9 x 5 x 3-inch loaf pan. Bake until wooden pick inserted in center comes out clean, about 55 minutes. Remove from pan. Cool thoroughly before slicing.
Bring to a boil sugar and water. Remove from heat and add both packages of jello. Then stir in pineapple juice and add 2 cans of water. Freeze. Remove from freezer 4 hours before serving. Add ginger ale or 7-Up.
Melt chips and pour over peanuts and noodles. Drop on waxed paper.
In bowl, combine beans, corn, sour cream, cheese and onion. Pour into an ungreased 2-quart baking dish. Combine butter, crumbs and almonds, sprinkle over vegetables. Bake, uncovered, at 350° for 35 to 40 minutes or until bubbly. Yields 6 to 8 servings.
Saute beef until brown; drain. Drain and rinse beans. Chop tomatoes and onion; tear lettuce into bite size pieces. Combine all ingredients. Toss well. Serve at once. Serves 10 to 12.
Sift dry ingredients together. Combine the egg, milk, and fat. Add gradually to the dry ingredients; stir only until batter is smooth. Drop by spoonfuls onto a hot greased griddle. Cook slowly until the surface is covered with bubbles, turn, and cook until the bottom is well browned. Yields: about 18 medium-sized griddlecakes.
Combine softened cream cheese, sugar, lemon juice and vanilla. Mix until well blended. Add eggs, one at a time, mixing well after each addition.
Use a large glass salad bowl and layer from the bottom up the ingredients. Let stand, covered, in refrigerator overnight. Do not mix! Each person is supposed to serve by reaching through all layers to get a little of each.
Preheat oven to 350 degrees. Combine margarine, confectioners' sugar, cocoa, vanilla, and flour. Beat until well mixed. This will be a thick mixture. Work the pecans into the cookie dough. Roll the dough into balls about 1 inch in diameter. Place on ungreased cookie sheet. Bake for 12 to 15 minutes. Coat with confectioners' sugar as cookies are removed from baking sheet. Place on rack to cool. Coat with confectioners' sugar again after the cookies have cooled. Makes about 3 1/2 dozen.
Sift together flour, sugar and salt. Stir in 1 1/2 teaspoons grated lemon rind, lemon juice, egg yolks and milk. Fold in the beaten egg whites. Pour into 1-quart baking dish. Place dish into pan of water 1-inch deep. Bake at 350° for 50 minutes. Cool. Can then be refrigerated after it is cool.
Mix all ingredients. Add onion and all peppers. Use enough buttermilk to make to consistency of cornbread. Test batter by putting a small amount in hot grease or oil. If it does not rise well, add a little more baking powder. If the hush puppies are too greasy or break apart, add a little more flour.
Chop cranberries, oranges and pecans. Drain crushed pineapple. Add all ingredients together, stir. Pour into Pyrex dish and refrigerate until jelled.
Mix soup, water and hot pepper sauce. Dust chicken with flour; dip in 1/2 cup soup mixture. Roll in chips. Place on rack in shallow baking pan. Drizzle with butter. Bake at 350° for 1 hour or until done. Heat remaining sauce; serve with chicken. Makes 4 servings.
Don't salt meat. Put meat in a deep baking dish and cover with a mixture of canned soups. Sprinkle dry onion soup on top. Wrap the baking dish completely in foil. Bake 3 hours at 300°.
Combine the first 4 ingredients and set aside for 2 hours. Bring to a boil the remaining ingredients. Pour over the cabbage mixture and mix well. Let stand several hours or overnight.
Cook cabbage until done, drain. Melt 1 stick of butter and add a little flour as though making gravy. Cook just until flour and butter is well blended. Stir in enough milk to make a thin sauce. Bring to a boil and add cheese. Stir until cheese is melted. Use a baking dish and layer 1/2 of cabbage then 1/2 sauce. Repeat layers. Melt stick of butter and stir in cracker crumbs. Sprinkle on top of casserole and bake until crackers are brown.
Cook frozen broccoli in water until tender. Add soups. Mix together and warm until desired temperature.
Mix sugar and milk in large, heavy saucepan. Slowly bring to a boil and boil for 8 minutes. Remove from heat; add butter, chocolate chips and marshmallows. Mix until chips and marshmallows are melted. Add vanilla and nuts; blend. Spread in large ungreased pan and let cool. Cut into bite size pieces.
Cut pineapple in half. With a sharp grapefruit knife, cut pulp from shell without damaging the shell. Cut pineapple pulp into 1-inch cubes. In a skillet over medium heat, toss cubes with brown sugar until caramelized. Serve in hollowed out pineapple shell.
Place meat in large, heavy pot. Season with salt and pepper. Add onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow to cool. Tear meat into shreds and return to stock.
Chop up cranberries; place in colander and place in bowl. Pour sugar over cranberries; let drain overnight. (Discard juice in bowl.)
Arrange in two layers in a greased baking dish the corn mixed with the eggs, salt and onion. Cover with cracker crumbs. Dot with butter. Pour over with milk. Bake in moderate oven at 325° for about 1/2 hour. Serves 4.
Heat all but 3 squares of the chocolate with 1/4 cup milk in large microwavable bowl at High 1 1/2 to 2 minutes. Stir until completely melted.
Combine margarine, sugar, milk in a 2 1/2 qt. saucepan. Bring to a full rolling boil, stirring constantly. continue boiling 5 minutes over medium heat; stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow cream, nuts, and vanilla. Beat until well blended. Pour into greased 9x13 inch pan. Cool at room temperature.