HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly rinse chicken. Place all ingredients in a large pot. Add salt, pepper, parsley and garlic to taste. Add 1 tablespoon Gravy Master for color. Cook for 1 hour, stirring occasionally.
Follow Solomon's prescription for a good boy (Proverbs 23:14) and you will have a good cake.
If using presweetened Kool-Aid, omit sugar. Mix ingredients well; serve over ice with an ice ring or sherbet.
Mix pudding according to package directions. Add condensed milk, Cool Whip and vanilla. Place bananas and wafers in large bowl with pudding. Chill overnight.
Mix in large bowl. Mix Jell-O in boiling water. Add cream cheese and sugar, then stir to melt. Allow to cool. Add all other ingredients. Put into refrigerator and let set. Real good!
Line bottom and sides of pan with whole vanilla wafers, standing up wafers to form crust. Crumble some wafers and fill spaces between bottom cookie layer to make crust. Mix lemon juice and Eagle Brand milk; stir until thick. Spread even over crust. Drain cherries and spread over top of filling; press down in filling. Whip and sweeten cream and spread over top. Crumble a few vanilla wafers and sprinkle over top. Store in refrigerator.
Cream together butter, white sugar, then brown sugar. Add eggs, one at a time. Add vanilla. Sift together flour, soda, baking powder and salt. Add to creamed mixture, a small amount at a time. Add cereal, oatmeal, coconut and nuts. Mix. Drop by small spoonfuls on lightly greased cookie sheet. Bake at 350° for about 8 to 10 minutes or until lightly browned. Makes about 6 to 8 dozen cookies.
Fry sausage and drain. Put in 9 x 12-inch dish. Spread cheese on top. Mix eggs, milk and Bisquick together and pour into casserole. Bake at 350° for 45 minutes. This freezes well.
Place chicken breasts in 13 x 9-inch casserole and place cheese on top. Combine soup and wine and pour over top. Cover with stuffing crumbs and melted butter. Bake at 350° for 45 to 55 minutes.
Mix water, cornstarch, ginger and soy sauce. Set aside. Coat a wok with cooking spray. Add oil and heat to 375°. Add onion and garlic. Stir-fry for 3 to 4 minutes.
Mix the first 8 ingredients and place in casserole. Top with cheese and bread crumbs. Bake at 325° until it bubbles. Serves 12.
Saute the peas, rice and onion in margarine for about 5 minutes. Stir constantly. Combine all ingredients in a large saucepan, stirring well. Cover the saucepan with foil, then place a lid on top. Simmer for 20 to 25 minutes.
In saucepan, sprinkle gelatin over 1/2 cup tomato juice to soften. Over low heat, heat until gelatin is dissolved. Add remaining 3 cups tomato juice and salad dressing. Refrigerate until mixture mounds slightly when dropped from a spoon. Fold remaining ingredients into gelatin mixture. Pour into 6-cup mold. Serve with sour cream. Makes 5 cups or 10 servings.
Combine all ingredients listed after chicken. Pour over chicken, laid out in a baking dish. Bake, uncovered, at 325° for 1 1/4 hours. Serve over rice. Serves 6.
Combine 3 c. flour, yeast, sugar, salt and soda. Heat liquids until very warm, 120° - 130°. Add to dry mixture, beat well. Stir in enough more flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2-inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool. Slice and toast. Makes 16 slices per loaf.
Put oatmeal in large bowl. Stir in milk and boiling water. Add shortening, sugar and salt; let stand until lukewarm. Sprinkle yeast into 1/2 cup of warm water. Stir until dissolved. Stir into oatmeal mixture. Add 1/2 the flour; mix until smooth. Add remaining flour, a little at a time. Mix until dough leaves sides of bowl. Turn out on board; knead 7 minutes. Place dough in greased bowl. Cover with damp cloth; let rise 1 1/2 hours. Knead and shape into loaves. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 40 minutes. Makes 2 loaves.
Place the ingredients in layers in your baking dish. Pour two-thirds plus one cup milk over this mixture. Top with large package shredded Mozzarella cheese. Sprinkle with parsley flakes and paprika for color. Bake in 300° oven for one hour.
Clean and drain scallops. On stove, melt butter in baking dish or pan on a low temperature. Add scallops, salt, pepper and parsley. Saute 2 to 3 minutes. Remove from heat and stir in wine. Sprinkle cheese over the top of the mixture. Bake in 300° oven for about 20 minutes or until bubbly. Broil 1 to 2 minutes to brown the cheese. Serve hot.
Saute onions and peppers in butter until soft but not brown. Add dried beef; cook 2 to 3 minutes. Add rice and continue cooking until thoroughly heated. Makes 6 servings.
Place flour and salt in electric mixing bowl. Measure out a generous 2/3 cup Crisco shortening. Add to flour and mix on low speed (low to start, you may want to increase the speed after the flour is well mixed with the shortening) until it resembles thick putty. It may take from 2 to 3 minutes to 4 to 5 minutes before it starts to form into 2 or 3 large lumps. Then add cold water, one tablespoon at a time; mix well until you have a nice soft dough. This makes a wonderful, tender, flaky crust. If dough seems too stiff or cracks while rolling, just put it back in the bowl and add more water, 1 tablespoon at a time.
Mix together Rice Krispies, nuts and coconut and brown in oven. Stir in sugar and butter. Put half in 9 x 9-inch square pan. Spoon ice cream and put remaining crumbs on top.
Discard outer leaves from cabbage; wash and cut in half. Remove center core. Cut into 1/8-inch strips against vein. Cut pieces into 2-inch portions. Place in a large serving bowl. Add parsley, carrot, bell peppers, onion and pickles. Pour dressing over top and mix well. Chill until ready to serve.
Cream the cream cheese, sugar, vanilla and egg together. Spread into pie shell. Combine pumpkin, sugar, cinnamon, nutmeg, evaporated milk and egg; mix well. Pour over cheese mixture. Bake at 350° for 1 hour and 5 minutes.
Prepare bread dough as directed to second rise. Roll half of dough into 12 x 8-inch rectangle. Melt butter and spread half over dough. Sprinkle with half of cinnamon and raisins over dough. Roll up jelly roll style, beginning from long side. Seal and slice into 12 pieces. Place in greased 9 x 1/2-inch round pan. Repeat with remaining half. Cover; let rise until nearly double, about 30 minutes.
Combine first 6 ingredients in a large bowl. Combine cornmeal and remaining ingredients. Stir in corn mixture. Pour into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Bake at 350° for 50 minutes or until knife inserted in center comes out clean. Yields 8 servings.
Food process frozen bananas and peaches, separately, until each is the consistency of ice cream. Pour each one on top of the other into sundae glasses or paper cups. Follow with a layer of blueberries and grapes. Top with pureed strawberries.
Cut pockets in chops or roast. Mix together all ingredients except consomme. Stuff the pockets. Cook 2 hours at 375°, basting with the consomme. Serves 6.
Place all ingredients in saucepan. Bring to a boil. Simmer until meat is tender, about 2 hours.
Mix the first 5 ingredients. Pour 1/2 of the batter into a greased casserole. Then sprinkle the cheese and chiles over the batter. Cover with remaining batter. Bake 1/2 hour at 400°.
Arrange 40 crackers on foil lines 11 x 17-inch baking pan. Bring butter and sugar to boil for 3 minutes. Pour over crackers. Bake at 400° for 6 minutes. Sprinkle chocolate chips over and let stand until softened. Spread over the top and sprinkle with nuts. Place in freezer to cool. Break into pieces and store in an airtight container. It won't last long!
Blend the ingredients until light and fluffy. Put vanilla wafers in the bottom of cupcake liners and a tablespoonful of batter on top. Cook for 20 minutes in preheated 375° oven. After they are thoroughly cooled, put Cool Whip on top and a cherry.
Sift together flour and next 4 ingredients; set aside. In a large size mixing bowl, combine oil and sugar; mix well. Add half of flour mixture; blend. Add remaining flour alternately with eggs, one at a time, mixing well after each addition. Add carrots and pecans. Mix well. Bake in 3 layers until toothpick comes out clean (about 30 minutes). Frost with cream cheese frosting or German Chocolate Filling.
Combine turkey with wild rice. (Include contents of seasoning packet.) Add remaining ingredients. Pour into a 1 1/2-quart casserole. Bake, covered, for 45 minutes at 350°. Makes 6 servings.
Mix and pour over crust. Bake at 350° for 35 to 40 minutes. Cool completely before cutting.
First, pour the blue tint into a cup. Then pour the grapefruit juice in. Next comes the tropical punch. While you're putting in the tropical punch, start to stir it. Last, stir in the sugar.
Cut kernels from cobs; set aside. In large pan, melt butter over medium heat. Saute onion and celery for about 3 minutes or until tender-crisp. Stir in flour; cook and stir for 1 minute. Slowly stir in milk, salt and pepper. Bring to the boiling point, stirring constantly, until mixture thickens slightly. Stir in corn and simmer, covered, for 5 minutes. Stir in cheese; heat until cheese melts. Serve at once in bowls and sprinkle with paprika.
Mix first 5 ingredients. Add blended eggs and oil. Mix. Add remaining 5 ingredients. Makes 2 loaves of bread. Grease and flour pans. Pour mixture into pans. Bake at 350 degrees for 1 hour and 20 minutes.
Put hashbrowns in a greased 9x13 pan. Mix all other ingredients (salt and pepper to taste). Pour mixture over hashbrowns and bake 1 hour at 375°.
Brown beef; drain fat. Add seasoning and 1 cup water. Simmer to thicken. On a large plate layer beef, lettuce, tomato, sour cream, kidney beans, sauce and cheese. Enjoy.
Preheat oven to 275°. Remove the skin from the chicken. Place the chicken in the bottom of a 9 x 13-inch pan. Combine soups, rice and water in a large mixing bowl. Mix well, then pour mixture over the chicken. Cover the pan with aluminum foil; bake for 2 hours. Do not peek until done.
Saute beef, onion and celery in small amount of oil until soft. Combine all other ingredients, except bacon, in casserole. Place bacon on top. Bake at 350° for 1 hour. Serves 6. Can do ahead.
Mix first 6 ingredients. Cook peaches in 2 tablespoons sugar a few minutes; then add to first mixture. Pour in 9-inch pie crust and bake about 45 minutes (until firm) at 350°. Beat egg whites with 3 teaspoons sugar until stiff and return to oven until meringue browns.
If you use white wine, you may need 1/4 to 1/2 cup brown sugar. Serves 4 to 6.
Slowly	bring the margarine, sugar, syrup and salt to a boil. Continue cooking for 10 minutes.	Add baking soda and then quickly pour over the popcorn. Stir to coat evenly. Put 14-inch Dutch oven over low heat fire for 45 minutes, stirring every 15 minutes.
Layer broccoli spears in a 9 x 13-inch baking pan sprayed with Pam. Slice the turkey in 1/4-inch slices and layer on top of broccoli.
Cook frozen broccoli as directed and drain. Mix eggs, pepper, salt, cracker crumbs and cheese in casserole. Add the broccoli and drizzle melted butter over the top. Bake at 350° for 45 minutes.
Place all ingredients in blender except oil. Whip on high until smooth. Very, very slowly, add the oil; continue to whip until well blended.
Heat oven to 350°. With hands or pastry blender, mix 1 cup flour, margarine and powdered sugar until smooth. Spread thin with fingers in 8 x 8 x 2-inch pan. Bake about 25 minutes. Stir all remaining ingredients into beaten eggs. Spread over base. Bake 25 minutes more. Cool. Makes 20 (3 x 1-inch) bars.
Make coffee. Heat milk to scalding. Pour hot coffee and milk into serving cups at the same time (use equal amounts of each).
Heat oven to 375°. Combine butter, cream cheese and egg yolk. Beat until smooth. Add flour and mix well. Chill.
Mix together. Put in 9 x 13-inch pan. Sprinkle corn flakes mixed with 1/2 cup of butter on top. Bake at 350° for 45 minutes.
Preheat oven to 400°. Dip chicken in 1/2 cup buttermilk, then roll in flour/pepper mixture. Put oil in a baking dish and heat in oven for a minute. Then place chicken in hot oil, breast side down. Bake 30 minutes, uncovered. Turn chicken and bake 15 minutes more. Turn chicken again and pour the soup/1 cup buttermilk mixture over chicken. Bake 15 minutes more.
Bone chicken. Place in buttered dish. Mix soups and sour cream. Pour over chicken. Mix together stuffing mix and chicken broth. Top casserole with this mixture. Bake at 350° for 30 minutes.
Cook butter, sugar, pineapple juice, egg, flour and salt in double boiler until thick. Stir to keep smooth. Cool. Add lemon juice. Cut Marshmallows into small pieces. Mix with cherries , nuts, and fruit cocktail and add to above. Add whipped cream, pour into freezer trays. Freeze over night.
Cook broccoli until tender and drain. Place in 9 x 13-inch baking dish. Mix together soup, cheese, milk, mayo and egg, then pour over broccoli. Mix together the bread crumbs and butter and sprinkle on top. Bake at 350° for 30 minutes.
*Or enough to cover medium-sized greased roaster pan 2/3 full, leaving enough space for hamburg mix and soup.
Dissolve Jell-O in hot water and fold in orange sherbet. When partially set, fold in marshmallows, pineapple, orange and Cool Whip. Refrigerate for 1 hour or until firm. Serves 6 to 8.
Begin to add to batter, alternating with buttermilk (1 cup). Beat well after each addition. Pour into a greased and floured 10-inch tube pan or stem pan. Bake in 325° oven for 1 1/4 hours. Cool in pan 10 minutes. Invert on cooling racks. Continue to cool.
Heat oven to 375°. Prick pie crust all over with fork, line with fork and bake 12 minutes. Remove foil; bake 5 more minutes. Brush crust with beaten egg white. Bake 2 more minutes. Beat eggs, milk, parsley, salt and peppers. Sprinkle crust with bacon, cheese and onions. Pour egg mixture over and bake until puffed and golden, about 25 minutes. (Quiche will finish setting after you take it out of oven.)
Wash and de-stem mushrooms. Chop mushrooms stems and add the remaining ingredients. Fill mushroom caps with spinach mixture. Drizzle with melted butter or margarine. Broil, stuffed side up, for 5 to 8 minutes, until heated.
Turn out on lightly floured board and knead until smooth and elastic. Place in greased bowl. Brush with melted shortening. Cover. Let rise in warm place until doubled in bulk (about 2 hours).
Sprinkle breasts with salt. Wrap each chicken breast with a bacon strip. Place chicken in single layer in shallow baking dish. Cover with mixture of sour cream and mushroom soup. Sprinkle with almonds. Bake at 250° for 4 hours. Yields 8 to 10 servings.
Heat cream cheese and butter. Add corn and jalapeno peppers. Pour into greased baking dish. Bake 30 minutes at 350°.
Marinate chicken in rum about 2 hours; coat with crumbs and brown in butter over medium heat. Put 1 teaspoon of oil in pan before butter to prevent burning. Place in a shallow baking dish and salt lightly. Pour rum marinade into butter drippings. Swish together and pour over chicken. Bake at 325° for 40 to 45 minutes.
Mix regular corn, creamed corn, corn meal, beaten eggs and sour cream. Spray an 11 x 13-inch pan with Pam. Pour mixture in pan. Sprinkle cheese on top. Sprinkle bread crumbs on top of cheese. Cut up stick of margarine and sprinkle on top of bread crumbs. Bake at 350° for 1 hour.
Mix together. Bring to boil. Add chipped ham, a few slices at a time, to make sure all is covered. Simmer about 30 minutes or longer for thicker sauce. More chipped ham can be added.
Cream butter; add sugar and then add beaten eggs, cream and vanilla. Sift other dry ingredients and add to mixture. Roll out very thin on a lightly floured board or pastry cloth. Cut with a cookie cutter and bake on lightly greased baking sheets at 375° until slightly browned.
Mix frozen juices with water as directed on cans. Mix all juices together. Cut ice cream and sherbet in 2-inch squares and add to fruit juices. Chill. Add ginger ale just before serving.
Using mixer, mix Crisco, syrup, almond flavoring, salt and butter flavoring together. Gradually add sifted powdered sugar and water to mixture and beat well.
Combine sugar and eggs. Mix flour and meal. Add to sugar and eggs. Gradually add milk, butter, lemon juice and rind. Pour into unbaked pie shell. Bake 45 minutes at 375°.
Butter a baking dish. Put in the apples and water. With a fork, mix flour, sugars, cinnamon, butter and salt. Spread mixture over apples and bake at 350° until apples are tender and topping is crisp, about 40 minutes. Serve with ice cream or whipped topping.
Mix together flour, butter, brown sugar, coconut and 1 cup of nuts. Reserve 1/2 cup of this mixture for topping. Bake the first layer in a 9 x 13 x 2-inch pan at 350° for 15 minutes.
Cook rice as per directions. In a medium saucepan, heat onions with chili, just enough to melt fat in chili. Add rice to chili and onions. Remove paper wrapping from tamales. Place in a square baking dish and cut into bite-size pieces. Crush chips over top of tamales. If you like a lot of cheese, spread a thin layer on top. Pour rice mixture over top and spread evenly. Top with a generous layer of cheese and bake for 30 minutes.
Sift the 3 cups of flour and measure the 3 cups again. Resift with baking soda; set aside. In another bowl, place the softened butter; beat until creamy. Slowly add sugar, 1 cup at a time, beating well until light yellow and creamy. Add eggs, one at a time, beating well after each addition. Slowly add flour mixture, 1 cup at a time, beating well after each addition. Then, add sour cream, pinch of salt and vanilla. Mix until well blended. Bake in a greased, floured 10-inch tube or Bundt pan at 300° for 1 1/2 hours. Cake is done when cake tester comes out clean. Remove from oven; wait 5 minutes, then turn out on a wire cooling rack. Yield: 16 servings.
Boil chicken in 1 gallon water until tender (approximately 1 hour). Skin and debone; discard water. Then in 3 quarts fresh water, simmer chicken, bouillon, carrots and potatoes. Will be fork-tender in about 30 minutes. Salt and pepper to taste.
Put tomatoes in blender and blend well. Put in pan. Add sugar. Mix well. Boil for 15 minutes. Remove from heat. Stir in Jell-O. Put into containers. Cool and freeze.
Combine sugars and cornstarch; blend well. Stir in orange juice, butter and salt. Simmer over low heat, stirring constantly, until slightly thickened. Place yams in a lightly greased 2-quart casserole dish. Add orange sauce. Bake at 350° for 30 minutes. Yields 6 servings.
Mix meat thoroughly with egg, rolled oats and seasonings. Place in loaf pan. Bake at 350° about 1 1/2 hours. Last 30 minutes pour catsup on top and return to oven. Serves 6.
Cook squash; drain well. Mix all ingredients with electric mixer or blender until well blended. Bake at 350° for 30 minutes.
Tightly roll up a slice of meat and cheese together with cheese on top. Secure with toothpicks placed at an angle, lengthwise the roll. Cut between the toothpicks. Add an olive or a pickle to the end to keep it from unrolling.
Pour 1 1/2 cups hot water over oats. Let stand. Cream together brown sugar, white sugar and oil. Beat 2 eggs into the cream mixture. Sift together flour, soda, salt and cinnamon. Add dry ingredients to creamed mixture; then add oats. Beat well. Bake at 350° for 35 minutes.
Mix all ingredients together and pour into greased muffin pan. Bake at 450° until brown.
Spread dab of cream cheese on dried fruit-apricot. Top with pecan half. Chill in refrigerator and serve.
Spread sauerkraut in greased baking dish. Top with sliced tomato, salad dressing and corn beef cut in bite size pieces. Sprinkle with the cheese. Toss bread crumbs with melted margarine and sprinkle over casserole. Bake uncovered at 375 for 20-25 minutes.
Peel and seed zucchini; chop coarsely. Put in blender with vinegar; blend until smooth. Pour into saucepan with remaining ingredients and cook, stirring occasionally, until mixture reaches desired thickness. Cool and keep refrigerated.
In large saucepan, cook zucchini covered in boiling water until crisp-tender, about 4 to 5 minutes. Drain well; set aside. In same saucepan, cook onion and green pepper in oleo just until tender. Remove from burner and add drained mushrooms, dry spaghetti sauce mix, water and tomato paste. Mix well. Gently stir in zucchini and Mozzarella cheese. Place in 9 x 13-inch pan. Top with grated cheese. Bake at 350° for 35 minutes.
Mix all ingredients carefully so as to mash peas. (I do this with my hands, but if you are more sophisticated a fork will do.) Salt and pepper to taste. Place in lettuce leaf lined bowl. Refrigerate until serving time.
Clean romaine and tear in bite sized pieces; pat dry on paper towels. Wrap in plastic film (or plastic bag) and store in vegetable crisper in refrigerator until crisp and cold-several hours or overnight.
Season chicken with salt and pepper. Place in shallow baking pan. Mix well remaining ingredients; pour over chicken. Roast in preheated 350° oven, basting every 15 to 20 minutes, for 45 to 60 minutes or until golden brown and fork-tender. Makes 4 servings.
Cream shortening; add sugar gradually. Add eggs and mix well until blended. Sift together the flour, baking powder, nutmeg, soda, salt, allspice and cinnamon. Add to the creamed mixture. Add pumpkin and vanilla; mix until well blended. Fold in nutmeats and pour into four greased loaf pans. Bake in preheated oven for 1 hour at 350°.
Cut cheese into strips that will fit into chute of food processor. Lock bowl into position and place shredder disc inside. Cover. Fill chute almost to the top with pieces of cheese. Process at high speed to grate. Remove shredder disc and cheese. Position bowl again and put steel blade in place. Chop onion at high speed. Add cheese, peanuts, mayonnaise and seasonings. Process to blend thoroughly at high speed. Form into a ball. Wrap in plastic wrap. Chill thoroughly. Makes 1 1/4 pounds.
Combine all ingredients into 1 pie crust. Place 2nd pie crust on top. Cut slit in top with a fork. Bake at 400° for 45 to 50 minutes. Let stand 10 minutes before serving.
Mix in a very large bowl. Store in airtight container. Use 1/4 cup mixture for each cup of hot chocolate.
Mix instant pudding mixes with the milk. When mixed, fold in the Cool Whip. This is the filling.
In blender beat eggs. Gradually add sugar. Mixture will be thick. Add a little half and half. Add vanilla and dash of salt. Pour remaining half and half into ice cream freezer. Add a layer of ice cubes. Pour 1/2 cup salt over ice. Continue layering. Pour 1 cup water over top of layers. About 30 minutes in electric ice cream freezer.
Cook squash, onions, bay leaves parsley and thyme in salted water until squash is tender. Drain. Remove bay leaves and parsley; set aside.
Bring water to a boil in large saucepan; add 2 cups of the broccoli, 1/2 cup carrots and onion. Cover, reduce heat and simmer 15 minutes or until vegetables are tender.
Preheat oven to 350°. In top of double boiler over hot, not simmering, water, melt together the chocolates and butter. Add coffee powder and stir well. Remove from heat and cool to room temperature.
Mix egg yolk and water. Divide mixture among several small cups. Tint each with different food color to make bright colors. If paint thickens, stir in a few drops of water. Paint your cookies with a small paint brush. Then bake your cookies.
Place chicken in baking dish and season. Mix melted butter with orange juice. Pour over chicken. Sprinkle with poultry seasoning or thyme. Turn and baste with juice mixture. Broil for 15 minutes or until chicken is crisp and tender.
Heat oven to 325°. Thoroughly coat a 9 x 13-inch pan with nonstick spray. With an electric mixer combine sugar and cocoa. Gradually pour in egg substitute and jam, beating on low speed until sugar is no longer grainy. Add the vanilla, salt and almond extract and beat briefly. Combine flour, baking soda and salt and stir with rubber spatula. Pour into pan and bake 30 to 35 minutes. After cooling, cut brownies into 2 x 2-inch bars. Makes 24 brownies. Low-fat. Per bar: 114 calories, 0.7 grams fat, 26 grams carbohydrates, 86 milligrams sodium and no cholesterol.