HumbleIntelligence/food-ner-1-Million huggingface dataset:
Debone chicken for stuffing. Marinate chicken in a bowl in soy sauce and lemon juice overnight. Blend in bowl the ground pork, chicken, sausage, cheese, relish, raw eggs, salt, pepper, Accent and melted margarine (butter). Stuff chicken with mixture, arranging sliced eggs in the center of the mixture without overstuffing chicken. Sew opening and wrap tightly in aluminum foil.
Beat egg; add sugar. Add vanilla. Add dry ingredients alternately with milk. Stir in dates and nuts. Pour into greased 8-inch square pan. Bake in 350° oven for 30 to 40 minutes. When cool, cut into squares. Shake 1 or 2 at a time in a bag with small amount of confectioners sugar. Keep tightly covered. (Contains no shortening.)
Mix together first 8 ingredients. Add cream cheese and crabmeat. Serve on crackers.
Mix the first 4 ingredients together. Beat eggs with sugar and add to peach mixture. Pour into unbaked 9-inch pie shell. Bake at 400° for 15 minutes, then at 350° until set, about 25 minutes.
Cook onion and garlic in microwave or steamer until soft. Add water and bouillon. Bring to a boil; stir and add noodles and salt. Cook uncovered 10 minutes. Then add the spinach. Cook 5 minutes. Stir in milk, cheeses and pepper. Stir until melted but do not boil.
Combine 2 cups water, butter, salt and sugar in a large pot. Warm until butter, salt and sugar dissolve. Let cool in pot until warm to touch and not hot. Prepare to add yeast. Combine 1/4 cup warm water with sugar and yeast packet until yeast is dissolved. Add mixture to large pot. Stir in flour. Grease baking pans. Use about 2 tablespoons dough for each roll. Fills 2 (9 x 13-inch) glass pans. Let rise until dough has doubled in size or between 1 1/2 to 2 hours. Bake at 425° for 10 to 12 minutes or until rolls are browned. Eat with butter and enjoy. Makes 48 rolls.
Mix all ingredients and let stand several hours or overnight. Right before serving, spoon into sourdough round loaf of bread that center has been cut out of. Cube bread from center of loaf and use this to dip into spinach mixture.
Cook bacon with onions. Add beef and brown. Add remaining ingredients and mix well. Put in 2-quart greased baking dish. Bake at 375° for 30 minutes.
In a large bowl, combine the first 6 ingredients. In a small bowl, combine the mayonnaise, salsa, onions and lemon juice. Pour over salad and stir gently to coat. Serve immediately.
Crumble beef in casserole dish. Microwave on High power for 4 minutes, stirring once and drain. Stir in the tomatoes and juice, tomato paste, salt, basil, oregano and garlic powder. Cover with lid and microwave on High power 4 to 6 minutes.
Blend egg yolks, cornstarch, salt, sugar, lemon rind and juice. Add to boiling water, stir over low heat until thick. Add butter. Pour into a	baked pie crust; top with meringue made with egg whites. Return to oven to brown.
Cream the shortening. Blend in milk and vanilla. Sift sugar and salt together. Slowly add to mixture. Whip to a light consistency.
Cream butter and sugar well. Add eggs, one at a time. Beat after each addition. Add flour and whipped cream gradually. Add flavoring and beat until creamy. Pour into a 10-inch tube pan. Bake at 350° for 1 1/2 hours.
Preheat oven to 350°. Spray three 8-inch round cake pans with nonstick cooking spray. Prepare cake mix as directed, following no cholesterol recipe. Spoon batter evenly into pans. Bake 25 minutes until toothpick inserted comes out clean. Cool cake in pans for ten minutes. Drain peach juice into large bowl. Chop peach slices. Add whipped topping, pudding mix and chopped peaches, stirring gently to combine. Refrigerate peach mixture, covered, until ready to assemble cake. When cake is cool, place 1 layer on plate. Spread 1/4 cup peach mixture. Top with second layer. Spread 1/4 cup mixture. Top with third layer. Frost top and sides of cake with remaining mixture. Refrigerate cake until ready to serve. Makes 16 servings. Each serving: about 125 calories and 4 grams fat.
Mix together chicken, celery, onion, green pepper, salt, mushrooms, mayonnaise, lemon juice and chicken soup. Pour into 1 1/2-quart baking dish. Top with grated cheese and potato chips. Bake at 350° for 35 minutes.
Put onions, bell peppers and salt in ice water for 1 hour. Mix vinegar, sugar, celery seed and mustard seed. Bring to a boil. Add onion mix to vinegar mix and bring to a second boil. Place in boiled jars and seal. Makes about 4 pints.
Mix the first 3 ingredients. Add eggs, one at a time, and beat after each. Add gradually the butter, milk, lemon juice and lemon rind. Bake in unbaked shell at 350° for 35 minutes.
Combine flour and taco mix in a small bowl. Beat eggs with water in another bowl. Dip each chicken piece in flour mix. Coat with egg, then roll in cornmeal. Refrigerate 30 minutes. Melt butter with oil in a large skillet over medium-high heat. Add chicken and fry until done (about 3 minutes per side). Transfer to baking pan. Top each chicken piece with 2 slices of cheese and 2 tablespoons salsa. Broil until cheese melts.
In a jelly roll pan, lay out 2 packs of Pillsbury crescent rolls. Pinch together seams and bake 8 to 10 minutes. Cool. Mix cream cheese, mayonnaise and Hidden Valley Ranch dressing mix. Spread mixture on crescents and top with finely chopped broccoli, carrots, Cheddar cheese, onion and red pepper. Cut and serve.
Mix well; feed starter every 5 to 7 days. Cover lightly with paper towel; let stand out of refrigerator 8 to 12 hours. Take 1 cup out. Make bread; give to a friend or toss 1 cup out.
Melt butter in skillet. Cook onions. Add 1/4 teaspoon salt in butter; cook until tender. Keep onions warm over heat. Stir together, salad oil, lemon juice, garlic, salt and pepper. Brush on top side of meat.
Cream the butter and sugar. Add beaten egg yolks. Gradually add flour, soda and fruit which has been dredged in part of flour. Add other ingredients. Lightly fold in stiffly beaten egg whites. Bake in tube pan, lightly greased and lined with wax paper. Use foil over and under pan. Bake for 4 hours at 250°.
Mix all ingredients. Put bottom crust on 9-inch pie plate. Pour in all ingredients. Fold top crust over plate and flute sides. Bake at 350° for 1 hour. If edges start to get too dark, put aluminum foil around.
Let vegetables thaw. Place vegetables in 2-quart casserole. Slice chunks of Velveeta over vegetables. Spoon soup over Velveeta. Bake at 350° for 45 to 55 minutes or until bubbly. Stir once halfway through cooking.
Mix yellow cake mix per directions on box. Add 2 large or 3 small mashed bananas, 1/2 cup ground walnuts, 1 teaspoon baking powder and 1 tablespoon vinegar to batter. Beat together. Bake as directed on box. Frost with cream cheese frosting.
Mix together milk, Jiffy cornbread mix and egg. Add 2 different styles of corn, oleo, onions and 1/2 cup cheese. Add green peppers, if wanted. (Use 13 x 9-inch pan.)
Mix all ingredients, except cheese. Chill and serve on lettuce leaves with grated cheese sprinkled on top.
Mix together soft drink, cinnamon, sugar and nutmeg. Simmer until sugar dissolves. Add butter and remove from heat. Peel, core and cut apples in half. Roll out pastry and cut into squares large enough for each half apple. Sprinkle apples with additional cinnamon, sugar and butter. Fold pastry over apples and place in baking dish. Pour syrup over the apples and pastry. Bake at 425° for 30 to 40 minutes.
In a medium skillet prepare taco seasoning with ground beef and water according to package directions. Add refried beans and heat for 5 minutes. In a 1-quart bowl, spread beef and bean mixture. Layer Cheddar cheese, olives, tomato, sour cream, salsa and onion (in this order). Serve immediately.
Coat skillet with Pam and cook meat until brown. Add water. (Cover and simmer pork only for 30 minutes.) Drain pineapple and set aside.
Mix topping well and add to the top of the prepared crust and Texas Pie filling. Add extra chopped peanuts to sprinkle on top.
Mix all ingredients together; put in a casserole dish (1 1/2 to 2-quart). Bake in a slow oven (300°), stirring occasionally until milk is absorbed (approximately 1 1/4 hours).
On cutting board, unfold one pastry sheet. In small cup, beat egg with tablespoon of water. Brush pastry with some egg mixture; sprinkle with 1/4 cup cheese and 1/8 teaspoon paprika. With rolling pin, press lightly into pastry. Turn over; repeat.
Brown meat with onions in steam kettle with 2 gallons water. Add vegetables and seasonings. Reduce heat to simmer. Add macaroni. Bring to a boil. Cook until done.
Dissolve yeast in 1/2 cup warm water; add salt and sugar. Add eggs and beat. Melt the shortening in 1/2 cup hot water; add 1/2 cup cool water. When cooled to warm, add to first mixture. Stir in the flour, about half at a time. Knead until of the right consistency, adding only a sprinkle of flour as needed to avoid being too stiff. Cover and let rise in a warm place. Shape and let double in bulk. Bake in hot oven (400°) until lightly browned. Brush with melted butter.
Heat oven to 225° to 250°. Place roast in the center of a large cast-iron pot. Add potatoes, celery and carrots around roast. Place sliced onion on top of roast. Add salt, pepper, seasoned salt and hot sauce to taste. Cover with glass lid and slowly bake for 3 1/2 to 4 hours (or until very tender).
Mix 1 stick butter and graham cracker crumbs. Beat the powdered sugar, 2 sticks butter and eggs with an electric mixer 15 minutes. Pour filling over crust. Layer pineapple and bananas. Top with Cool Whip and sprinkle nuts and cracker crumbs over top.
Freeze pork sausage. Use a butcher knife and cut an X through the roast from end to end and stuff the frozen sausage through the roast. Rub the roast down with the sauce and seasonings. Cut slits in the roast and stuff pieces of green pepper. Bake at 325° for 2 hours in an open pan.
Microwave sugar, cocoa, milk and butter on High until butter is melted, about 2 to 3 minutes. Stir until smooth. Blend in vanilla and nuts. Spread into a buttered 8-inch square pan. Cool. Cut into squares.
Rinse chilies. Remove veins and seeds. Pat dry with paper towel. Layer half of chilies and half of cheese in 9 x 13-inch pan. Repeat, saving 1 cup cheese for topping. Beat eggs. Add flour and milk and beat until well blended. Pour over chilies and cheese. Bake at 350° for 30 minutes. Then spread on tomato sauce with desired amount of salsa added. Sprinkle on remaining cheese and bake 15 minutes more or until cheese melts and is lightly browned.
Grease a 9 x 13-inch glass baking dish. Place bread cubes and ham in bottom; top with cheese. Combine eggs, milk and mustard. Pour over cheese layer. Top with margarine. Cover and refrigerate overnight. Bake, uncovered, for 1 hour at 325°. Easy and delicious!
Beat egg whites and gradually beat in sugar to form meringue. Top with chopped pecans. Cook in oven at 325° for 10 minutes or so.
Mix first 4 ingredients and place in greased casserole. Pour gravy over top. Bake at 350° for 1 hour.
Mix yeast, sugar and baking mix in bowl; add water and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 10 times. Roll 1/2-inch thick. Cut with biscuit cutter dipped in baking mix. Place on ungreased sheet. Let rise in warm place about 30 minutes. Bake at 425° for 6 to 8 minutes. Makes 9 to 11 buns.
Mix flour and milk slowly; bring to boil. Remove from heat. Cool. Cream Crisco and sugar. When flour and milk mixture is cool, combine both and beat until fluffy. When nearly done, add vanilla and beat awhile longer.
Melt oleo and mix with graham cracker crumbs. Press in the bottom of 8 x 8-inch pan. Mix the cream cheese, powdered sugar and 1 cup Cool Whip. Spread over crumb mixture. Spread cherry pie filling over cream cheese mixture. Top with Cool Whip; sprinkle chopped nuts on top of Cool Whip.
Cook broccoli, water and mushrooms until tender. Melt margarine and flour in small saucepan, stirring, to make a roux; set aside.
In large bowl, dredge meat cubes in flour. In 6-quart pot, brown meat and garlic in oil. Drain fat, if necessary. Add water, tomatoes, barley, Worcestershire sauce, salt, basil and pepper. Bring to boil, cover, reduce heat and simmer 1 hour. Add remaining ingredients. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes, or until meat and vegetables are tender. Makes about 4 quarts.
Pour pineapple juice over marshmallows. Let stand 5 to 10 minutes. Sprinkle pudding mix and nuts on top. Add whipped topping and mix. Set in refrigerator.
Salt and pepper chops; brown in oil. Pour off excess fat. Sprinkle lemon juice, sugar and seasonings over chops. Pour tomato sauce over all. Cover; simmer for 1 hour, or until tender. Serve, using sauce over rice or noodles.
Quarter cabbage in 6 parts. Cut out heart. Boil in salted water for 15 minutes; drain. Place cabbage in buttered dish. Layer pepper, sugar, oleo and tomatoes. Sprinkle top with cheese. Bake at 350° for 25 minutes.
Season chicken. Put in pan or dish. Add chicken soup to dish. Pour over chicken. Add 1/2 to 1 can of water and stir. Cook 1 hour, stirring in between. Then add onions, green peppers, celery and package of gravy mix. (Note: Gravy mix can be added along with chicken soup.) Continue to cook 1/2 hour to 1 hour until done. Cook on 300° to 350°.
Beat cream cheese, milk, lemon juice and hot pepper seasoning together. Mix in the onions and crab meat. Split, butter and toast the muffins. Spread cheese mixture over hot toasted side of muffin. Broil just until top browns slightly. Makes 6 to 8 open-faced sandwiches (6 is more generous).
Cream the butter, peanut butter and shortening with sugar in a large mixing bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in nuts and chocolate chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes (do not overbake). Cookies will be soft; they will puff during baking and flatten upon cooling. Cool on cookie sheet until set, about 1 minute. Makes about 4 1/2 dozen (depending on size of cookies).
Wash potatoes well; prick some holes in them with a fork. Rub potatoes with a small amount of oil. Bake at 400° for 45 to 60 minutes. Remove from oven and cool. Cut potatoes lengthwise and scoop out insides. Put into a bowl. Save the skins. Save 1/3 cup of cheese for topping. Mix the rest of the cheese, milk, salt and pepper with potatoes. Add margarine. Using a mixer or masher, mix all together while warm.
Beat egg, sugar, milk, salt and vanilla together lightly and pour over bread in buttered casserole. Add either coconut, grated apple or raisins. You can also use some cake crumbs or sweet rolls, etc. Bake in slow oven at 300° until custard is set.
Combine first 3 ingredients and beat until light and fluffy. Stir in the milk, eggs and vanilla. Sift together the flour, baking powder, baking soda and salt. Add to cheese-egg mixture. Mix until smooth; batter will be stiff. Grease and flour a 9 x 13-inch pan and spread 1/2 of the batter on the bottom. Spread fruit pie filling or preserves evenly over the batter. Dot remaining batter over the top and spread gently. Some filling will show through. Mix brown sugar and nuts. Sprinkle over cake. Bake 40 to 45 minutes at 350°. Drizzle warm cake with a powdered sugar glaze.
Cook chicken until done. Steam or microwave broccoli until just starting to soften (still fairly firm). Mix soup, mayonnaise, lemon juice, curry and salt in bowl. In 9 x 13-inch casserole dish, layer the chicken and broccoli and spread the sauce evenly over the top. Cook 15 minutes at 350°.
Layer half of the vanilla ice cream on the bottom and sides of a chilled 8 x 3-inch round pan. Next, layer the fudge sauce. Freeze. In a mixing bowl, coat crushed chocolate wafers with chocolate syrup. Use only enough syrup to coat. Layer this mixture on top of wafer mixture to fill pan evenly. Freeze overnight.
Cream sugar and shortening; add eggs and beat. Add liquid, mix and then add flour, salt and soda. Mix well, then add pineapple, dates and nuts. Drop by spoonfuls onto greased cookie sheet and bake 15 minutes at 375°.
Cut meat into bite size pieces. In large frypan, brown meat in oil. Add all remaining ingredients. Stir together. Cover and simmer for 1 hour or until meat is tender. Serve with your favorite side dish.
Mix ingredients together. Put in well-greased and floured loaf pans or in prepared 1-pound coffee cans filled only half full. Bake at 350° for 1 hour, or until done.
Prepare cake mix as directed on package, baking in a 9 x 13-inch pan. Cool 15 minutes. Poke holes in cake with a utility fork. Meanwhile, combine milk, sugar and 1/2 cup of coconut in saucepan. Bring to a boil; reduce heat and simmer 1 minute. Spoon evenly over warm cake. Chill in refrigerator. Fold 1/2 cup coconut into Cool Whip and spread over cake. Sprinkle with remaining coconut. Chill overnight. Keep refrigerated.
Wash mushrooms; remove stems. Sprinkle mushroom caps with lemon juice; brown stems in butter, then add to garlic, bread crumbs, cheese, onion and sausage. Mix together. Pile into mushroom caps. Sprinkle with more bread crumbs and dot with butter. Bake 15 minutes at 350°. Serves 8 to 10.
Combine chips and peanut butter in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13X9x2 pan. Refrigerated until set.
Step 1: Soak cucumbers 1 week (3 days will do) in a brine made of 1 pint pickling salt to 1 gallon water.
In an electric skillet, brown chops. Pour off fat. Add cut up potatoes and cut up carrots. Cover with the mixed together soup, water, salt, Worcestershire sauce and oregano. Cover and simmer 45 minutes or until tender.
In 3-quart pan, put carrots, celery, onion and then potatoes. Pour in broth and add enough water to cover vegetables. Salt and pepper to taste. Add butter. Boil until tender. Add milk. Cook 15 minutes more. Enjoy!
Pop corn, pick out seeds and set aside. Put butter, brown sugar, Karo syrup and salt into saucepan until butter melts. Bring to a boil, boil for 5 minutes, stirring constantly on medium heat. Remove from heat and add vanilla and baking soda; stir well. Mixture will	foam in pan, so use large enough pan. Pour mixture over popcorn and nuts in large roasting pan;	mix well. Bake at 250° for 1 hour, stirring every 15 minutes. Remove and dry. Cool on wax paper and store in a tin.
Place stick of butter in bottom of crock-pot. Layer macaroni and cheese (save some cheese to sprinkle on top); stir as you add. Stir in milk and salt and pepper to taste. Sprinkle remaining cheese on top. Mix egg and evaporated milk; pour over top of everything. Do not stir!!! Cook on low for 3 1/2 hours. Enjoy!!!
In hot oil in Dutch oven, cook beef, stirring for about 10 minutes. Stir in salt and next five ingredients. Top with uncooked noodles. Sprinkle with 1 cup cheese; pour tomatoes over all. Simmer, covered, for 1 hour. Serve with Parmesan cheese.
Mix Jell-O with hot water, then add cold water. Add crushed pineapple; grate orange rind and add it to the mixture along with the juice of the orange. Add sugar and whole cranberry sauce. Chill until set.
In large pan mix first 4 ingredients and bring to a full boil and boil for 1 minute. Take off burner then add the rest of the ingredients. Mix well with large spoon. Then with a teaspoon, drop on waxed paper and you can put a little coconut in the center of the cookie or a cherry or piece of walnut for decoration while cookie is still hot. Let cool for at least 2 hours.
Cook fryer and bone. Add onion, celery, mayonnaise, almonds, chicken soup and broth. Mix well and place in 13 x 9-inch pan. Cover with crushed potato chips. Bake at 350° for 1 hour.
Prepare Dream Whip with 1 cup milk and vanilla as directed on package. Add remaining 1 3/4 cups milk to pudding mix. Blend, then beat at high speed for 2 minutes. Stir in coconut. Spoon into pie shell. Chill 4 hours.
Thaw broccoli. Mix broccoli chicken, onion and pepper in a sauce pan. Bring to a boil. Reduce to low heat and cook until tender. About 10 minutes. Process in blender until smooth. Return to stove and add all but 1/4 cup of milk. Bring to boil stirring occassionaly. Add corn starch to the 1/4 cup milk and mix until smooth. Add slowly to the boiling mixture. Simmer on low for 10 more minutes.
In a large bowl, toss together fruit. In a small bowl, mix remaining ingredients (except lettuce) gently. Cover and chill for 2 to 24 hours. Serve on lettuce leaves. Contains 210 calories if using reduced calorie mayonnaise.
Beat egg until frothy in top of double boiler. Combine sugar, flour and salt; gradually add to egg, beating until thick. Place milk and pureed strawberries in a saucepan; cook over low heat until thoroughly heated; do not boil. Gradually stir about one-fourth of hot milk into egg mixture; add remaining milk, stirring constantly. Bring water in double boiler to a boil. Reduce heat to low. Cook 10 to 20 minutes or until mixture thickens and coats a metal spoon. Stir in vanilla. Pour custard into a bowl and chill. To serve, place 1/2 cup strawberries in each of 4 stemmed glasses. Drizzle 1/4 cup chilled custard over each serving.
Mix together all ingredients and pour into unbaked pie shell. Bake at 325° for 45 to 60 minutes until golden brown and top is firm. Serves 8.
Mix ingredients together and cook in a 7-inch skillet if you have one. Bake at 450° until browned. You may substitute 1 package cornmeal mix.
In hot oil in skillet, saute onion and garlic until golden brown. Add salt and remaining ingredients, breaking up tomatoes with fork. Bring to boil; simmer, covered, for 10 minutes.
Tenderize roast with unseasoned tenderizer. Mix last seven ingredients together. Cut chuck roast into 2 to 3-inch pieces. Pour marinade mixture over meat and marinate 2 to 3 hours. Best grilled or broiled.
Mix cucumbers and salt and refrigerate 1/2 hour. Do not drain juice. Then add onion, green pepper, celery seed, sugar and white vinegar. Mix all ingredients together. Cover and refrigerate. Will keep a long time.
Beat egg whites stiff. Gradually add sugar on lowest setting of mixer. Add vanilla, malt vinegar and cornstarch. Blend into egg whites.
Combine coconut and milk. Stir in vanilla and chocolate chips. Set oven to 350°. Grease cookie sheet. Drop teaspoonfuls 1-inch apart on cookie sheet. Bake 10 minutes or until light brown. Remove at once and cool. Makes about 3 dozen.
Layer bread and cheese in buttered casserole. Beat balance of ingredients until fluffy and pour over cheese and bread. Let stand in refrigerator (covered) overnight. Bake at 350° for 30 to 40 minutes until well set. Serve immediately.
Mix all ingredients together and put into greased 1 1/2 quart casserole. Bake, uncovered, at 350° for 1/2 hour. Serves 8 to 10.
Use pastry blender to combine these ingredients. Sprinkle over top of pie. Return to oven for 35 to 45 minutes until filling is set. Cool completely before cutting.
Cream shortening, sugar, molasses and eggs. Add hot water and dry ingredients. Roll to 1/4-inch thickness. Sprinkle with sugar and bake in hot oven.
Beat eggs well and mix the rest of the ingredients together. Pour into 2 unbaked pie shells. Bake at 375° for 45 minutes. Makes 2 pies.
Dissolve coffee and sugar in hot water. Cool. Add the milk. Chill overnight. Just before serving, add the ice milk. Put in punch bowl. Chop in chunks.
Mix all ingredients. Add water if too dry. More bread crumbs if too moist. Shape into meatballs or loaf. Bake at 350° for 20 to 30 minutes for meatballs or 1 to 1 1/4 hours for meat loaf.
Combine first six ingredients. Toss to mix. In separate bowl, combine mayonnaise, yogurt, curry powder and black pepper. Blend thoroughly with rice/bean mixture. Yield: 6 servings. Approximate calories/serving: 145.
Mix all ingredients together and when ready to serve, add 1 quart of ginger ale and decorate with orange slices.
Preheat oven to 350°. Beat egg whites stiff. Gradually add vanilla, vinegar and sugar and continue beating until stiff peaks form. Fold in pecans and chocolate or butterscotch morsels. Drop by teaspoonfuls onto foil-covered cookie sheet. Place in the oven and TURN OFF THE HEAT. Leave at least 5 hours or overnight.
Cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside.