HumbleIntelligence/food-ner-1-Million huggingface dataset:
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover, simmer 5 minutes or until chicken is fork-tender. Serve over hot rice. Garnish with fresh thyme, if desired.
Mix all ingredients together in a blender or mixer. Pour into pie pan. Bake at 350° for 40 minutes. Makes a large pie.
Boil sugar, milk and dates until soft ball forms in cold water. Stir constantly. Remove from heat and beat until lukewarm. Add vanilla and nuts.
Make cake and cool slightly. With a toothpick, poke holes in top. Mix together Eagle Brand and cream of coconut. Pour over cake. Mix coconut and Cool Whip together; spread on top of cake. Save a little coconut to sprinkle on top.
Mix yeast in lukewarm water. Add shortening, salt, sugar, and flour; make stiff dough. Let rise until double in bulk. Roll out. Dip in melted butter. Put in pan; let rise again. Bake in oven at 400° to golden brown.
Preheat the oven to 350°. In a small bowl, combine raisins and rum. Set aside. Combine graham crackers, walnuts, sugar and margarine. Mix well. Press firmly on the bottom of a 9-inch spring-form pan or a 9-inch baking pan.
Peel and cut carrots in lengthwise pieces; pack in canning jars. Add slice of green and red bell peppers, 2 cloves of garlic per pint and 1 red hot pepper pod per pint. Boil 2 cups white vinegar and 1 1/2 tablespoons salt and pour over carrots. Ready in 3 to 4 weeks.
Layer half of beans in casserole dish, then pepper, onion and tomato mixture. Cover with bacon and layer remaining beans on top. Cover with small bottle of catsup. Cook 1 hour, covered, at 350° and 1 hour, uncovered.
Combine cornmeal, flour, salt and mustard. Stir in milk, egg and oil. Lightly roll each frank in additional flour, insert wooden skewer. Dip into cornmeal batter, coating evenly. Drain off excess. Fry in hot deep fat until golden brown. Drain and serve with catsup.
Heat some oil in pan, add garlic and brown chicken pieces. Add remaining ingredients to pan and cook until thicken is tender. If needed, add more water to sauce. Serve chicken and sauce over wide noodles.
I mix the dry ingredients and the liquid ingredients separately and then put them together. Beat on high speed for 3 minutes. Grease and flour 2 round pans or 1 long pan or 1 Bundt pan. Bake at 350° until done.
Brown steak in skillet	(does not have to be done). Salt and pepper the steak. Put	steak in a Pyrex dish.	Drain mixed vegetables. Pour over steak. Sprinkle vegetables with Worcestershire sauce. Pour 1 cup tomato soup and 1 cup water over mixture. Bake 25 to 30 minutes until tender. Take out of oven; sprinkle top	with crushed potato chips or cereal. Brown in oven.
Layer squash in baking dish with tomatoes over squash. Top with sliced onions. Sprinkle salt and pepper. Bake, covered tightly, for about 1 hour in 350° oven. No calories!
Wash broccoli and break into small flowerettes. Combine ingredients in bowl and mix thoroughly.
In a bowl, combine the flours, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. Add egg and milk, stirring quickly and briefly.
Cook chicken until tender, remove from bone and chop or tear in small pieces. Add eggs, bread crumbs, salt and pepper. Mix with broth until very moist. Bake at 300° stirring occasionally until it is cooked down, but still moist.
Cream butter. Add melted chocolate and all other ingredients. Spread on greased cookie pan; bake for 20 to 25 minutes in a 350° oven. Cut into squares while hot. Yields about 20.
Dissolve gelatin in 2 cups hot water. Stir in pineapple and blueberry pie filling. Pour into oblong casserole and let congeal. Blend and mix cream cheese, sour cream, sugar and vanilla and spread over congealed mixture. Sprinkle nuts on top.
Mix all ingredients; stir until smooth. Cover and chill. Makes 1 1/4 cups.
Mix this with the first mix. Bake at 300° for 1 hour. Makes 1 big loaf. Nuts can be added, if desired.
Rinse peas under cold water. In a 4 1/2 quart Dutch oven combine peas, water, carrot, celery, onion, thyme, celery seed, salt, pepper and bay leaf. Bake, covered, in 350° 2 hours. Add sausage; bake 30 minutes more or until peas are tender and sausage is heated through. Remove bay leaf. Ladle into bowls. Makes 8 servings.
Combine all ingredients and bake in greased and floured 10-inch tube pan at 325° for 1 hour.
Drain corn, Veg-All and water chestnuts. Mix all together. Mix cracker crumbs and butter; sprinkle over casserole. Bake 1 hour at 350°.
Mix crumbs and butter together and line pie plate. Mix together the cream cheese, sugar and lemon juice. Whip one package Dream Whip and mix with the cheese mixture. Place in shell and cover with pie filling. It can be cherry, pineapple or blueberry. Freeze before serving.
Wash beans; cover with water by 2-inches. Simmer until tender. Add tomatoes and simmer 5 minutes. Cook onions in salad oil slowly until tender, stirring frequently. Add garlic and parsley. In large skillet, saute beef and pork 15 minutes. Remove any grease that cooks out of the meat. Add this mixture to beans and season with salt, pepper and cumin. Simmer, covered, for 1 hour. Remove cover and cook 30 minutes. Skim any fat off top before serving. Flavor is better the second day.
Put salmon with liquid into a bowl. Remove bones and flake salmon. Combine milk and bread crumbs. Add to salmon and mix gently with fork. Add egg, salt, poultry seasoning, celery, green pepper, lemon juice and onion. Mix. Turn mixture into well-greased 1-quart ring mold. Bake at 375° for 30 minutes or until firm.
Place eggs in a pot with water to cover and 1 teaspoon vinegar. Bring to boiling over medium heat. Cover; remove from heat. Let stand 20 minutes. Drain eggs. Cover with cold water. When cool, drain and peel. Halve eggs lengthwise. Remove yolks to small bowl. Mash with fork. Mix in 1 tablespoon vinegar, one third cup half and half, mustard, sugar, salt and pepper. Spoon yolk mixture into egg white halves. Refrigerate until serving.
Heat oil in a 10 to 12-inch skillet. Beat eggs in bowl until foamy. Stir in bean sprouts, bamboo shoots, chicken, 2 tablespoons scallions and 1 tablespoon soy sauce for each pancake. Pour 1/4 cup of mixture into skillet. As egg mixture sets around the edge, push it up over the meat with a spatula to form a patty. When patties are set, turn them to brown on other side. Put onto plates.
Combine dip and seasoning mix, spread thin layer on a platter (10-inch or larger). Then spread avocado dip (optional, room temperature to spread). Then mix sour cream and mayonnaise; spread over dip. Then spread mixed shredded cheese over dip. Top with onions, tomatoes and olives. Serve with chips.
Heat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Makes about 2 dozen cookies.
Preheat oven to 350°. In a small bowl, combine flour, baking powder and soda; set aside. In a large bowl, combine cream cheese, butter, sugar and vanilla; beat until creamy. Add egg; beat well. Gradually add flour mixture. Stir in peanut butter morsels. Pour into foil lined 9-inch square pan. Bake at 350° for 35 to 40 minutes. Cool completely before cutting.
Beat together eggs, sugar and oil. Sift flour, soda, cinnamon and salt. Add together and mix thoroughly. Add apples and nuts. Spread into 9 x 13 x 2-inch greased pan. Bake in 350° oven for 40 to 55 minutes.
Melt first 3 ingredients in double boiler. Remove from heat and add last 3 ingredients. Drop by teaspoon on buttered cookie sheet. Bake 7 minutes at 350°.
Drain pineapple and cherries. Mix Eagle Brand milk in. Let sit overnight in refrigerator, the mix in Cool Whip the next day.
Mix together and beat well on medium speed with electric mixer until smooth. Bake in a 9 x 13-inch pan at 350° for about 35 minutes. While cake is hot, punch holes in cake with ice pick or fork. Drizzle icing over cake.
In saucepan, place beans in water to cover. Add salt. Bring to a boil. Reduce heat and simmer for about 1 hour. Drain; reserve liquid. Slice 1 onion into thin slices. Stud the other onion with cloves. In small bowl, mix mustard, ginger, brown sugar, sliced onion and ketchup with 1 cup of reserved liquid. Arrange 4 slices of raw bacon in bottom of a 1 1/2-quart casserole. Add beans and pour on the liquid mixture. Place whole onion in the center, pushing it down. Arrange remaining bacon on top. Bake at 350° for 1 hour. Cover with lid or foil.
Bring meat and water to a boil in a large, heavy saucepan, then reduce heat and simmer covered until meat is very tender, about an hour. Remove meat, set aside. Add the vegetables, bouillon and seasonings. Bring to a boil over high heat, cover and reduce heat to simmer until vegetables are tender.
Put milk in a large mixing bowl; add pudding mix and mix on low until it thickens. Add sour cream and mix well. Fold in whipped topping and make sure it's well blended. Place a layer of vanilla wafers on the bottom of a large, deep dish, then a layer of banana slices, then cover with half of the pudding mixture. Repeat with more cookies and bananas, then remaining pudding. Sprinkle vanilla wafer crumbs on top. Refrigerate.
Beat the first 4 ingredients until foamy. Add the shortening, salt and flour. Knead just enough to mix well. Let rise until double in bulk. Make into buns. Let rise again; bake for 15 to 20 minutes at 400° to 450°.
Cut potatoes in thin slices and the beets fine. Slice the cabbage as thin as possible. Mix all the ingredients. Let stand in a cold place 1 hour, then serve.
Dissolve sugar in lukewarm water and add yeast; let stand for 10 minutes. Add lukewarm milk and 4 1/2 cups flour. Mix until smooth; let rise until bubbly. Add eggs, raisins, sugar, butter and salt; mix thoroughly. Add enough flour to make a dough that does not stick to your hand. Knead until shining. Let rise until double in size. Punch down and let rise again. Divide and round dough into 3 balls, 1 for each loaf (medium-sized). Place in greased round pans to double in size. Brush with a beaten egg, mixed with 2 tablespoons water. Bake at 350° for 15 minutes, then at 325° for 35 minutes.
Combine all except potatoes in saucepan. Heat until cheese is melted. Stir in hash browns that have been thawed at room temperature. Pour into 9 x 13-inch glass baking dish. Bake at 350° to 375° for 35 to 45 minutes. Cover with aluminum foil until the last 15 minutes.
Mix softened butter, brown sugar, sugar, vanilla and molasses. Gradually add all other ingredients until dough is formed. Wrap dough in plastic wrap. Chill for 1 hour. Divide dough in half. Roll to 1/8-inch thickness and shape with cutters. Bake at 350° for 10 minutes.
Melt the caramel candies with the water in microwave. Mix the flour, oatmeal, sugar, margarine, baking soda and salt. Save 1 cup. Place oatmeal mixture (less 1 cup) in greased 9 x 13-inch pan. Bake for 10 minutes at 350°. Sprinkle chocolate chips on top. Add the caramel mixture. Put the 1 cup of oatmeal mixture on top. Bake for 15 minutes.
Dissolve jello in hot water. Add other ingredients. Refrigerate until gelatin sets.
Measure flour, brown sugar, salt and cinnamon. Mix well. Add shortening, baking powder and soda. Combine egg and buttermilk. Stir into mixture and beat smooth. Oil and flour a long pan or 2 cake pans. Bake for 45 minutes at 350°. Check with toothpick to see if done. Use as a dessert with ice cream or serve as a cornbread.
Cream cheese, butter, baking powder and salt. Add flour. Mix well with hands. Pinch off and mash out flat. Put olive in the middle and dough around it well. Bake at 400° for 15 to 30 minutes. Makes approximately 50 balls.
Heat syrup and add sugar. Bring to a rolling boil and add peanut butter. Mix until smooth. Pour over rice Krispies, stirring well. Put in a 9 x 13 Pan.
Mix first five ingredients together and cook until smooth. Add almonds. Drop by level tablespoon onto lightly greased and floured cookie sheet approximately 4 inches apart. Because cookies will spread, place only 4 to 6 cookies on cookie sheet at one time. Bake at 350° for 6 to 8 minutes, until lightly browned. Cool slightly. Carefully lift each cookie, using a wide spatula, and place on dowel or rolling pin to cool into curved shape. If cookie hardens before removing from pan, return pan to oven for a few seconds to soften cookies. Remember to grease and flour cookie sheet with each batch. Makes 18 cookies.
Mix together peanut butter, butter, sugar and water. Beat until smooth. Stir in Bisquick. Drop by spoonfuls onto greased baking sheet. Flatten with fork. Bake at 375° for 8 to 10 minutes.
Beat condensed milk with lemon juice in bowl until thick. Add remaining ingredients. Mix well. Chill before serving.
Peel and stir. Put in unbaked pie shell. Put a tablespoon Minute tapioca in bottom of pie shell. Add the peaches. After first layer of peaches, put in another tablespoon Minute tapioca. Add more peaches until you have a filled pie shell. Pour the mixture over the peaches and bake 1 hour at 350° or until golden brown.
Cook broccoli until tender. As broccoli cooks, melt butter in large pot. Saute onion and garlic until tender; sprinkle flour over onion and garlic. Stir until blended. Add stock and continue stirring until mixture is smooth. Add cheese and broccoli; beat until cheese is melted. Add salt and pepper to taste. Serves 4.
Mix. Refrigerate until cold. Before serving, add 1/2 gallon pineapple sherbet and 1 large ginger ale.
Squeeze lemons. Add sugar and water. Stir until sugar has dissolved. Best when refrigerated overnight.
Mix well. The longer it sets the better it tastes. Keep refrigerated. Serve with fresh vegetables or chips. Double batch makes enough to serve 50 people.
Cut everything in large bowl. Rice sticks are to be deep fried and drained on paper towels.
Mix the first 4 ingredients in large serving dish. Add enough mayonnaise to lightly coat the ingredients.
Mix the ingredients with a spoon. Form the cakes with an ice cream dipper. Cook in an inch of hot oil until golden brown. Serves 4.
Place block of cream cheese in the middle of serving plate. Place crab meat on top of cream cheese. Pour cocktail sauce on top of crab meat.
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9-inch pan. Chill 5 minutes or for firmer crust bake at 375° for 8 minutes. Cool.
Sift sugar and flour together. Bring butter, cocoa and water to a boil. Remove from heat and add sugar and flour mixture. Mix on slow speed until well blended. Add egg, soda, buttermilk and vanilla. Bake at 350° for 25 or 30 minutes in a baking pan.
Drain sliced pineapple; reserve juice and use for another purpose such as adding to orange juice for breakfast. Place slices in the bottom of a baking dish; they fit in a 10-inch ceramic pan. Sprinkle with brown sugar.
Combine all ingredients except nuts. Pour into unbaked pie shell. Sprinkle nuts on top. Bake at 325° for 35 to 45 minutes.
Cut steak into 1-inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl. Add chicken, bell pepper and mushrooms, stirring to coat. Alternately thread ingredients on each of four 12-inch skewers. Place Trish-A-Bobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 minutes, turning occasionally. Season with salt if desired.
Soften cream cheese and add other ingredients, mixing well. Chill and serve with sliced fresh apples.
Cover fruit with water and boil 10 minutes. Melt butter rin baking pan. Mix flour, sugar and milk. Pour flour mixture into baking pan. Pour fruit on top. Bake until brown at 375°.
Bring all to a boil; simmer for 55 minutes. Stir very often. Remove from heat and stir in 3/4 can of Carnation evaporated milk. Beat 2 eggs in a blender and fold in. Sprinkle cinnamon on top. Stir very often so it doesn't burn.
Mix all ingredients together. Pour into 9 x 13-inch pan. Cover with heavy foil several hours or overnight. Bake at 350° for 1 hour.
Use a 2-quart casserole dish. Combine dry ingredients (except 1/4 cup sugar) in saucepan. Blend slightly beaten yolks and milk well. Cook, stirring constantly, until thickened over medium heat. Don't leave the pot. Stir gently. Reduce heat to very low. Cook 5 minutes more. Add vanilla.
Mix together with crackers. Put on baking sheet and bake at 275° for 15 to 20 minutes.
Cook broccoli until tender; drain and combine soup and broccoli in a baking dish. Top with cheese and bake at 350° until cheese melts.
Brown and drain ground beef. Stir in tomato paste, onion and seasonings. Cook over low heat for 5 minutes, stirring frequently. Divide the biscuits in halves by separating the layers. Place each biscuit portion in a greased muffin pan (I use the mini pan), pressing the dough to cover bottom and sides of the pan. Spoon the meat mixture into the biscuit lined muffin pans. Top with cheese. Bake at 400° for 12 minutes or until golden brown. (Any leftover meat makes great tacos.) Makes 3 servings.
Prepare grill. Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain, transfer to a bowl and toss with oil. When cool enough to handle, thread potatoes onto skewers.
Combine eggs, milk, garlic salt, pepper, onion, rice and meat. Mix thoroughly. Press half mixture into a greased 9 x 5-inch loaf pan. Place cheese on meat. Spread remaining meat mixture over cheese, being certain cheese is completely covered. Spoon ketchup over loaf. Bake at 350° for 50 minutes or until meat is done. Remove from oven and let cool for 5 minutes before slicing and serving.
In nonstick 9-inch square baking pan, layer half the potatoes, the onion, the frankfurters and remaining potatoes. In small bowl, combine milk, flour, salt, paprika and mustard. Pour over casserole. Bake at 375° for 1 hour or until hot and bubbly. Makes 6 servings, about 275 calories each.
Wash potatoes and cook potatoes until done. Scoop out pulp, leaving shells intact. Set aside. Mash pulp. Combine cottage cheese and milk in container of an electric blender and process until smooth. Add cottage cheese mixture, green onions, salt and pepper to potato pulp; stir well. Stuff shells with potato mixture; sprinkle with paprika. Bake at 400° for 10 minutes or until heated. Garnish if desired. Contains 1.1 grams fat and 3 milligrams cholesterol.
Mix all ingredients well and set aside. Take clean, wet dish cloth and wipe off mushrooms. Pop out stems and stuff with sausage mixture. Place on cookie sheet and bake in 350° oven for about 20 to 25 minutes.
Cut peppers and onions into small strips. Place in large skillet with margarine and wine. Cook on medium-high heat, stirring occasionally, until wine is almost absorbed and peppers and onions are done.
Mix melted butter and 1 1/2 sleeves Ritz crackers. Layer to form a crust to cover bottom of large square pan. Mix ice cream, pudding mix and milk with mixer on low speed. Pour over cracker crust. Top with Cool Whip. Sprinkle with remaining crumbs. Refrigerate at least 4 hours.
Cut up cooked chicken; mix with broth and cream of chicken soup. Place in baking dish and cover chicken mixture with chopped hard-cooked eggs. (Use salt, pepper, seasoned salt or whatever seasonings you prefer.) Mix together milk, flour and margarine; pour over ingredients in baking dish. Bake, uncovered, in a 350° oven until brown (approximately 45 minutes).
Cream margarine and cream cheese with sugar. Add eggs, 1 at a time. Add flavorings. Add dry ingredients. Stir in nuts and morsels.
Wash the fish in cold water and pat dry. Rub fish all over with some olive oil. Broil both sides of fish until they are done. (This may take 15 minutes or more, depending on the size of the fish.) Beat the lemon juice and olive oil together with a fork and pour over the fish when it comes out of the broiler.
Use regular size loaf pan, greased and floured. Mix all ingredients together and pour into pan. Bake at 350° for 50 to 60 minutes. Easy and delicious!
Melt butter in a 3-quart saucepan on low heat. Add marshmallows. Stir until melted. Add Rice Krispies. Spread Rice Krispies in a buttered plate.
Place chicken between 2 pieces of clear plastic wrap; pound to 1/2-inch thickness. Remove wrap. Coat chicken with 1/2 cup flour. Mix eggs and 3 tablespoons milk; dip chicken in the mixture to coat. Next, coat with bread crumbs. In a skillet, fry the chicken in hot oil about 5 minutes per side, or until golden brown. Remove to platter; cover and keep warm.
Slice unpeeled cucumbers. Add salt. Mix well. Let stand 2 hours. Drain liquid from mixture. Do not rinse. Mix in sugar, onions and vinegar. Store in covered container in the refrigerator.
Spread large can crushed pineapple in bottom of pan. Put cherry filling on top of pineapple. Pour yellow cake mix over pineapple and cherry. Slice 1/2 pound butter thin and place over cake mix. Spread coconut over butter and top with broken pecans. Bake at 325° for 55 to 60 minutes.
Put everything in a 1 1/2-quart casserole and stir. Bake at 425° for 45 minutes to 1 hour; stir occasionally.
Clean and wash fish well. Put fish, skin side up, in colander. Place the colander in salted water, 1/3 cup salt to 2 quarts water, in large kettle. If fish is to be kept firm, simmer until tender, usually about 10 to 15 minutes. Remove colander and drain fish over the sink. Place fish on a large platter and serve with melted butter.
Beat together condensed milk, lemon juice and pineapple. Fold in whipped topping and nuts. Pour into graham cracker crust or baked pie shell. Chill. Makes 2 large pies.
Add grated rind and juice to the egg yolks which have been beaten until thick and lemon colored. Add mixture of sugar and flour slowly. Beat well. Add milk slowly. Beat egg whites until stiff enough to hold their shape. Fold into mixture. Pour into shallow 10 x 6 x 2-inch baking dish. Set in pan of cold water. Bake 45 minutes in a 325° oven. Will have spongy top with lemon custard underneath. Serves 6.
Combine cake mix and pudding in large bowl. Blend in eggs, oil, 4 ounces liquor Galliano, vodka and orange juice. Mix ingredients until smooth. Pour into greased and floured 10-inch tube pan. Bake for 45 minutes at 350°. Cool and sprinkle with powdered sugar.
Cut chicken in strips. Put oil in skillet. Add beans and ginger. Cook three minutes. Add chicken and carrots. Cook 10 minutes. Add mushrooms. Add soup with 1/4 cup water, sherry and soy sauce. Makes 4 1/2 cups. Serve over rice.
Grate the 4 tomatoes and strain out the juice. Fry onion in butter until pale in color. Add ginger, garlic, and saute 1 minute. Add tomato juice and all remaining ingredients. Cook gravy over low heat for 10 minutes. Then add the chicken pieces. Simmer for 3-4 minutes.
Combine meats and salt; blend lightly. Add bread crumbs that have been soaked in water and drained. Stir in allspice, nutmeg and onion. Add eggs one at a time, mixing well. Shape into 1 1/2-inch balls. Brown in butter or margarine. Add water to cover. Cover pan and simmer 1 1/2 hours. Add bouillon; stir until dissolved. Thicken sauce. Makes 48 balls or 12 portions.
Flatten biscuits; dip into melted butter. Drain off excess butter; now dip buttered biscuit into the bowl of cinnamon and sugar. Flip biscuit until covered. Place 4 to 6 mini marshmallows into center; pinch biscuit over marshmallows. Repeat for all. Cook 11 to 13 minutes. Makes 5 to 6 servings.
Cook broccoli until tender. Let cool. If using spears, cut into chunks. Crush crackers. Melt 1 stick of butter and pour over crackers. Set aside. Melt 2 sticks of butter and cheese together. Put 1/2 crackers and butter mixture in baking dish. Put broccoli in next followed by the cheese and butter mixture. Top with remaining crackers. Bake at 350° for 20 minutes.