HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken and vegetables until they are done. Debone chicken. Thicken broth with cornstarch. Line casserole with 1 crust. Add all cooked ingredients. Cover with top crust. Bake at 400° unti golden brown.
Melt butter in baking dish. Saute onions but do not brown. Add eggs, crackers, milk, salt and pepper. Top with grated cheese. Bake in oven at 350° for 45 minutes or until it bubbles in middle.
Soften cream cheese. Mix all 3 ingredients together well. Refrigerate overnight. Serve on crackers or party rye slices.
Mix oil, sugar, eggs and vanilla. Add sifted flour, soda and salt. Fold in pecans and apples. Put in greased tube pans. Bake 1 hour at 350°. Apply glaze to hot cake.
Preheat oven to 350°. Grease 12-cup Bundt pan well.
Mix all ingredients together and bake at 350° for 35 to 40 minutes, uncovered.
Crumble, brown and drain sausage. Mix in cream cheese. Trim crust off bread and spread a layer of sausage mixture on slice of bread. Roll up jelly roll style, then cut each roll in half. Arrange on a cookie sheet, seam side down, and bake at 350° for 10 to 15 minutes or until the bread is brown and toasty.
Melt jello in hot water (dissolve good), add lemonade, sugar, pineapple juice and cold water. Freeze till ready to use. Thaw about 1 hour before ready to use. Chop when slightly thawed, pour one (2 liter) bottle of ginger ale over mixture and stir well. Serves 30 people.
Heat oven to 425°. Remove excess fat from turkey breast. Place turkey, skin side down, on plastic or waxed paper; unfold. Cover with plastic wrap and flatten to 3/4-inch thickness. Mix remaining ingredients except margarine. Place mixture lengthwise across center of turkey. Bring long sides of turkey up around stuffing. Tie with kitchen string. Place turkey on rack in shallow roasting pan. Brush with half or all of margarine. Cover with aluminum foil. Roast 1 hour; remove foil. Brush turkey with remaining margarine. Roast 45 minutes longer until golden brown and juices run clear. Let stand 15 minutes before cutting.
Preheat oven to 375°. Use ungreased pans. Makes 6 dozen. Mix first 4 ingredients together then add flour and baking powder. Batter will be loose and sticky. Spoon onto a cookie sheet. I put 2 strips to 1 pan; they spread out. When light brown on bottom, remove from oven with knife. Make slices and put back in oven. Brown on each side.
Mash artichokes well. Add other ingredients. Bake at 350° for 30 minutes. Serve hot with crackers.
Cook sugar, syrup and water in saucepan to 300° on candy thermometer. Remove from heat. Add coloring and flavoring. Stand well back from pan so as not to inhale fumes. Pour quickly into 12 x 15-inch shallow pan that has been heavily filled with sifted powdered sugar. Begin cutting with scissors as quickly as you can lift a corner. Place pieces separately on wax paper that has been lightly sprinkled with powdered sugar. Seal in a tight container when completely cool.
Corn syrup may be heated in microwave oven until hot, about 45 seconds. Add coconut to hot corn syrup; mix well. Chill for at least 2 hours or overnight. Shape into balls with damp hands. Dip balls into chocolate. Colored chocolate may be used to make bonbons.
Follow	directions of Solomon for bringing up a child; Proverbs 23:14. Bake as a loaf cake in preheated oven at 325° for about 50 minutes.
Mix all ingredients and pour in greased tube pan. Bake at 350° about 1 hour until brown.
Saute chopped onion, green pepper and mushrooms. Sprinkle mixture on buttered toast (rye bread is especially good). Top with sliced tomatoes. Sprinkle with a combination of grated Swiss and Cheddar cheese. Broil until cheese melts. A great luncheon sandwich.
Cook in saucepan for 10 minutes slowly. Make small balls and roll in coconut.
Dice potatoes. Cook with cabbage about 10 minutes. Add rest of ingredients and cook 15 minutes, slowly.
Mix all ingredients together. Chill for a few minutes if hard to roll out. Real good for apple pie; enough for bottom crust and lattice top.
Mix all ingredients together (save 1 cup of corn flakes for top). Bake in a 350° oven until set.
Pour hot apricot nectar over jello. Stir until jello is dissolved. Add lemon-lime soda and stir. To this, add the apricots, oranges, bananas and coconut. Pour into a mold or individual molds and chill.
Mix together thoroughly the shortening/butter, sugar and blanched almonds. Sift together and work in flour and salt. Chill dough. Roll with hands pencil thick. Cut in 2 1/2-inch lengths. Form into crescents on ungreased baking sheet. Bake until set, not brown. Cool on pan. While slightly warm, carefully dip in 1 cup confectioners sugar and 1 teaspoon cinnamon mixed. Bake in preheated 325° oven for 14 to 16 minutes. Yields about 5 dozen 2 1/2-inch cookies.
Sift together dry ingredients. Cut in shortening. Add orange juice and rind. Add egg. Fold in diced cranberries and nuts. Bake in a greased loaf pan at 350 degrees for 60 minutes or until golden.
Let broccoli thaw enough to separate with fork. Mix soup, milk, butter and Cheez Whiz over low heat. Add celery, onion and broccoli together. Mix uncooked rice into all of this and put in large, glass pan. Bake 45 minutes at 350°. Don't cover unless it browns too much.
Combine sugar and water in saucepan. Bring to boil and boil for 5 minutes. Cool and add lemon juice. Strain the syrup to remove unwanted pulp and seeds. Store in covered glass jar in refrigerator. When ready to serve, add 2 Tbsp. of syrup to 1 glass of cold water, stir to mix, add ice and enjoy. Makes 2 1/2 cups of syrup. Will keep in refrigerator for 3 to 4 weeks.
Melt oleo. Saute onion and bell pepper. Cut biscuits into fourths. Mix with vegetable mixture. Stir in bacon bits and cheese. Put into Bundt pan, ungreased. Bake 30 minutes at 375°.
Preheat oven to 400°. Place butter in a 9-inch skillet and heat in the oven. Place dry ingredients into a large bowl. Add eggs, one cup of milk and buttermilk and mix. Pour into hot skillet. Very slowly, pour last cup of milk over the top of the batter. Do not stir. Bake for 50 to 55 minutes.
Mix first 3 ingredients and place in casserole dish. Pour crumbled Ritz crackers on top of chicken mixture. Slice butter on top Ritz crackers. Cook at 350° for 30 minutes or until bubbly.
Mix the cake mix, 1 beaten egg and melted margarine by hand. Press the mixture into a greased 9 x 13-inch pan. (I use shortening, then flour; cake will not stick.) Blend the cream cheese and 2 eggs well. Add sugar until all these ingredients are mixed smooth. Pour in cake layer. Bake at 350° for 25 to 30 minutes. Let cool; cut into squares.
Partially fry bacon and cut into pieces. Arrange dried ham pieces on bottom of casserole. Place chicken pieces next and then bacon. Combine soup and sour cream. Pour over meat layers. Bake at 300° for 2 hours. Serve over rice.
Mix first 4 ingredients and beat about 5 minutes on high speed; add butter. Put into shell and bake at 325° until firm when shaken.
Wash and soak beans overnight. Pour off liquid the next morning. Add water and simmer about 1 hour. Add all the rest, except the salt and refried beans. Simmer 2 hours or until tender. Add refried beans and salt to taste; simmer 15 minutes. Serve.
Mix together mashed figs, sugar and strawberry Jell-O. Heat this mixture to a rolling boil and boil for 5 minutes. Put in hot sterilized jars.
Preheat oven to 350°. Spray Bundt pan with cooking spray. Mix all ingredients together, using an electric mixer. Pour into pan. Bake at 350° for 45 minutes to 1 hour. Check with toothpick for doneness. Let cool for 10 to 15 minutes. Loosen sides and invert on cake plate. Before serving, drizzle caramel topping on top and sprinkle with nuts.
Pour the water into a mixing bowl. Add the sugar and yeast; dissolve. Beat in the egg and vegetable oil. Add the flour and salt. With a large spoon, beat this spongy dough until it is elastic and smooth. Cover it with a damp towel or plastic wrap and let rise in a warm place for 1 hour.
Bring sugar, butter, cocoa and milk to a boil and boil for 1 minute. Remove from heat and add vanilla, peanut butter and oatmeal. Drop by teaspoon on wax papered cookie sheet and cool.
Cook and pick chicken off bones. Mix all ingredients together. Keep out 1 cup cracker mixture to put on top. Bake at 350° for 45 minutes.
Break spaghetti into 1-inch pieces. Cook and drain. Mix melted margarine, cut-up chicken or turkey, mushroom soup and sour cream together. Put in large casserole dish. Sprinkle lots of Parmesan cheese on top. Bake at 300° for about 1 hour or until hot and bubbly.
In a large bowl, thoroughly mix shortening and margarine. Then beat in sugar, vanilla and salt until fluffy and light and spreading consistency. Store covered at room temperature.
Pop the corn; pour into large, oversized bowl. Combine butter, sugar, syrup and salt in heavy pan; bring to boil, stirring constantly. Stir in condensed milk. Cook over medium heat to thread or soft ball stage. Remove from heat. Add vanilla; toss lightly and quickly with popped corn. Form into balls or press into baking dish to cut into squares.
Mix in dishpan in order given. Drop by tablespoons and flatten. Place 6 to 8 to a cookie sheet. Bake in preheated 350° oven for 12 minutes, but do not overbake.
Brown meat, onion and garlic in oil. If there is much excess water, pour off. Mix sauce, sugar, toasted seed and red pepper. Pour over meat mixture and simmer one minute. Quarter cabbage (or cut in smaller pieces); remove hard center. Spread over meat and cook, covered tightly, until firm-tender. Stir once. If desired, throw in some cherry tomatoes a minute before serving.
Mix together. Cook until thick on medium heat. Boil 1 minute. Put over or serve with ham.
Chop bananas. Pour pineapple and juice over and sprinkle Tang over these two. Chop remaining ingredients and add juice (except mandarin orange juice, drain it off). Sprinkle vanilla pudding over and stir.
Cook vegetables as directed on package. Drain excess water. Melt cheese with vegetables. Add water chestnuts. Put in 9 x 13 pan. Melt butter with crumbled crackers. Sprinkle on top. Bake at 350° for 20 to 25 minutes.
Brown hamburger, onion and pepper. Drain grease off. Add sauce, soup and ketchup. Add seasonings. Boil for about 20 to 30 minutes. Cook spaghetti according to package directions. Drain and serve with sauce.
Combine water, tea mix and cranberry juice. Heat thoroughly. Serve hot in mugs with a lemon slice decorated with cloves. Stir with a cinnamon stick. Serves 6 cups.
Combine butter, sugar and evaporated milk; stir and boil 8 minutes in boiler. Stir Marshmallow Creme, chips and nuts. Pour into well-greased pan. Pour butter mixture over it. Cut into squares.
Mix all dry ingredients. Blend in egg, oil, molasses and water. Add raisins. Dough will be thick and hard to blend, but worth it. Spread in a greased 13 x 9-inch pan. Brush with a beaten egg. Bake at 350° until done, about 20 minutes. Hermits will be about 1 1/2-inches high, chewy and delicious. Cut into squares.
Mix together first 3 ingredients and pat into a 9 x 13-inch baking dish. Bake at 325° for about 20 minutes. Mix together next 3 ingredients and pat into dish on top of cooled crust (will not spread with a spoon). Mix Eagle Brand milk, lemon juice and egg yolks. Beat egg whites and fold into mixture. Pour on top of cream cheese mixture. Cover with remaining Cool Whip. Let chill overnight, if possible.
Melt shortening and cool. Combine eggs and sugar and beat. Add shortening and blend, then add flour and vanilla and blend. Shape into 3 rolls, 2 inches in diameter. Wrap each in wax paper. Store in refrigerator overnight. Cut in thin slices with sharp knife and place on baking sheets, greased. Bake at 375° for 12 to 15 minutes. Makes 5 dozen.
Preheat oven to 350°. Mix all ingredients, except corn bread mix. After well mixed, add the corn bread mix and blend thoroughly. Bake in a 9 x 13-inch pan at 350° until done and browned enough. Serves 20.
Crush cereal. Combine with butter. Press into sides and bottom of pie pan. Reserve 2 tablespoons of mixture to sprinkle on top of pie for garnish. Chill. Fill with ice cream or chiffon filling. Top with whip cream and garnish.
Melt margarine on medium heat and saute onions until clear and tender. Butter 2-quart 8 x 11 x 2-inch casserole dish. Reserve 3 tablespoons crumbs for topping. Line dish with remaining crackers. Add onions and soup, alternating until dish is full. Cover with beaten eggs and pour milk over top. Sprinkle with grated cheese and crackers. Bake at 350° for 20 to 30 minutes or until brown and bubbly.
Melt butter and stir in powdered sugar. Spread mixture on bread and cut into fourth layer in a 3-quart casserole dish. Mix remaining ingredients and pour over bread. Bake at 350° for 40 minutes.
Sprinkle onions in baking dish. Press hamburger into dish. Sprinkle salt and pepper over hamburger. Spread both cans of soup over hamburger. Add Tater Tots on top and bake. Bake at 400° for 45 minutes.
Blend vanilla pudding and milk. Add Cool Whip and cream cheese; blend. Put Oreo cookies through food processor until dirt like. Layer in container with cookies first, then pudding, ending with cookies. Add silk flower for decoration.
Cook squash and onion until tender; drain. Add remaining ingredients, using only 1/2 of the stuffing mix. Put in buttered baking dish and top with remaining stuffing. Cover and bake at 350° for 20 to 30 minutes.
Toss peaches, 1/3 cup sugar and cinnamon in a large bowl. Spoon into a lightly greased 8-inch square baking dish and set aside. Combine flour and remaining sugar; cut in butter with a pastry blender until mixture is crumbly. Sprinkle on top of peaches. Bake at 375° for 35 to 40 minutes.
Mix dressing and orange peel in large bowl. Add chicken breast strips, grapes and celery. Toss lightly. Refrigerate several hours or overnight. Toss with lettuce and sprinkle with sunflower seeds just before serving.
Melt butter, add garlic and saute for 2 minutes. Stir in broth and tortellini. Bring to a boil and reduce heat. Mix in grated cheese, season with salt and pepper. Simmer until tortellini are tender, about 5 minutes. Stir in tomatoes, spinach and basil and simmer 2 minutes. Serve. Additional cheese may be added.
Combine dates, sugar and water; cook all together until thick and put aside. Combine remaining ingredients thoroughly to make oat mixture. Put 1/2 of oat mixture into a pan and pat down. Layer the date mixture on top. Pour remainder of oat mixture on top. Bake in moderate oven until light brown.
Mix dry ingredients in large mixing bowl and sift together. In another bowl mix the other ingredients and add to dry mixture. Mix well and roll small amounts into braids or round flat pieces and place on cookie sheets. Bake at 350° for 10 minutes. You can also substitute almond extract in place of lemon.
Heat oil in 3-quart saucepan; saute garlic and onion. Process tomatoes in food processor or blender. Stir tomatoes and remaining ingredients into the saucepan. Heat to boiling; simmer about 2 hours, stirring occasionally.
Prepare Stock: Wash beans and soak overnight (or boil for 1 hour); add to stock. Mince onions and celery, carrots, green pepper, cabbage and garlic with French knife. Place olive oil in stock pan and heat. Add minced vegetables and garlic and saute until tender. Add crushed tomatoes, stock, basil, oregano and simmer. Add chopped parsley and Parmesan cheese. Season to taste. Serve by sprinkling Parmesan cheese on top of each serving.
Cream shortening and sugar. Add eggs and vanilla. Beat well. Add milk and flour alternately a little at a time. Beat well and pour into greased and floured pans. Bake at 375° until done.
In heavy saucepan, over low heat, melt chocolate, marshmallows and milk; stirring occasionally. Remove from heat. Chill 1 hour or until completely cooled. Fold in whipping cream. Turn into pastry shell. Chill 4 hours or until set.
Peel avocados and discard pit. Mash avocados with fork in a bowl. Add diced tomato and onion. Squeeze most of the juice from the lemon half. Add salt and pepper to taste. Mix all ingredients thoroughly. Spoon into serving bowl. Get tortilla chips and share immediately; or, grab a spoon, sneak away and indulge right out of the bowl!
Mix all ingredients together. Drop by spoonful into hot oil and deep fry 5 to 6 minutes.
Fry chicken in skillet without flouring. Cut up plenty of onions and garlic. Make a brown gravy. (If you want tomatoes, only add 1 spoonful of flour to gravy.) Add celery and parsley and cook until chicken is done and gravy is brown and thick. Serve over rice.
Cook broccoli and rice according to directions. While these are cooking, mix together mayonnaise, egg and cream of mushroom soup. Add cooked broccoli and rice to mixture. Soften Cheez Whiz and mix with other ingredients. Crush Ritz crackers good. Pour casserole in large dish and sprinkle with cracker crumbs. Cook in 325° oven for about 45 minutes.
Marinate deer fillets in Dale's steak sauce for 1 or 2 hours. Wrap a piece of bacon around each fillet. Salt and pepper to taste and cook on grill until done.
Chop lettuce fine. Put layer of lettuce in bottom of dish. Mix beans and picante sauce together. Spread over lettuce. Add layer of sour cream. Chop onions fine and sprinkle over sour cream. Sprinkle grated cheese next. Then top with chopped lettuce. Decorate with tomato slices. Stand chips around edge.
Mix all ingredients; fold in apples. Spread in greased 13 x 9-inch pan. Bake at 350° for 1 hour.
Cream sugars and butter. Mix in remaining ingredients. Drop by teaspoons on cookie sheet. Bake 10 minutes at 350°.
Mix all and pour into unbaked pie shell. Bake at 375° for approximately 30 minutes or until center is firm. Slice in thin pieces as a snack. So good!
Combine egg, milk, sugar, vanilla, nutmeg and salt in order listed. Pour into pie shell. Bake at 400° for 50 to 60 minutes.
Mix all ingredients except for the nuts. Set aside nuts to roll cheese ball in after other ingredients are mixed. Refrigerate. Serve on crackers.
Combine and let boil for 2 minutes. Add vanilla and take off stove. Add oatmeal; stir and drop on wax paper to cool.
Cut chicken into 1-inch pieces and set aside. In small bowl, blend soy sauce into cornstarch; stir in sherry, ginger, sugar, salt and pepper. Set aside. Heat 1 tablespoon oil in 10-inch pan (nonstick coating). Stir-fry green peppers and onions for 2 minutes; remove to bowl. Stir-fry walnuts until golden and remove. Add remaining oil and reheat, if necessary. Stir-fry chicken 2 to 3 minutes. Then stir in soy mixture. Cook and stir until thickened. Stir in vegies and walnuts. Cook 1 minute, until heated through. Serve over hot cooked rice. Makes 2 servings.
In a saucepan, combine sugar, cornstarch and salt. Stir in water, corn syrup and raisins. Cook and stir until bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice and margarine. Filling will be thin. Pour into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut slits in top. Bake at 425° for 10 minutes; reduce temperature to 375° and bake 30 minutes more.
Put all of the fruit ingredients in a blender. Add all of your liquid ingredients next and then your ice cubes. Push puree on your blender and let blend for 2 to 3 minutes, making sure ice cubes are turned into slush.
In large mixer bowl, beat butter, sugar and vanilla until light and fluffy. Add flour and nuts; beat on low speed until well blended. Cover; refrigerate dough 2 hours, or until firm enough to handle. Heat oven to 375°. Use about 1 tablespoon of dough for each cookie; shape dough around each chocolate piece. Roll to make ball. Place on ungreased cookie sheet. Bake for 10 to 12 minutes, or until cookies are set but not brown. Cool slightly. Remove to wire rack. While still warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving. Makes about 3 dozen.
Melt butter; add the pretzels and 1/2 cup sugar. Bake for 5 minutes at 400°. Mix the rest of the sugar with the other ingredients. Stir the pretzel mixture into this and pour all of this into a 9 x 9-inch pan. Refrigerate.
Lightly brown bacon with onion. Drain off grease. Add to the other ingredients. Heat. Cool and put in refrigerator. Reheat. Better if it stands before eating. Serves 5 or 6.
Drain beans; save 1/2 can of juice. Put layer of green beans, layer of onion rings and layer of cheese slices; repeat. Pour can of mushroom soup over top and spread around. Pour saved juice over top, put another layer of onion rings on. Bake at 350° for 30 minutes.
Mix together 1 tablespoon each of the soy sauce, wine, oil and cornstarch in a small bowl. Toss the beef strips in the mixture to coat. Heat 2 tablespoons of the oil in a wok or frypan over high heat. Add the meat and cook quickly to brown, about 3 or 4 minutes. Set aside and add a bit more oil to pan and saute onion for 1 or 2 minutes. Add bell pepper and cook for 1 minute more. Return meat to pan, along with tomatoes and broth. Cook until broth boils. Stir together the remaining soy sauce, wine and cornstarch. Thicken broth with the cornstarch mixture. Serve over boiled rice or pasta. Yield: 4 servings.
Mix rice with soups and water in a 9 x 13-inch pan. Sprinkle 1/2 the onion soup on top. Cover mixture with breasts. Top with remaining onion soup. Cover pan tightly with aluminum foil. Bake at 250° for 2 1/2 hours. Makes 6 servings.
Prepare Rice-A-Roni according to package. Brown hamburger, drain off fat, pour into a 2-quart casserole dish. Add green pepper, celery salt and pepper. Add Rice-A-Roni, top with cheese. Bake in 350° oven until cheese melts. Serves 6.
Cook chicken with carrots, celery and onion. Remove bones from chicken and mince the meat. Mash with a fork the cooked carrots, celery and onion. Save the chicken broth for gravy.
Put spices in Dutch oven. Put in cut up chicken. Simmer 2 hours.
Cream oil and sugar; add eggs and beat. In small bowl, combine coloring, cocoa and vinegar. Add to egg mixture. Alternate flour and buttermilk, starting and ending with flour. Add vanilla. Bake in greased and floured 8-inch pans in a 350° oven for 30 to 35 minutes.
Combine biscuit mix, milk and eggs until blended. Add cheese. Pour into a 9 x 5-inch loaf pan, greased and floured. Bake at 350° for 55 minutes. Serve warm.
Slice onion. Drain beans and toss lightly to mix. Mix sugar, vinegar, oil, salt and pepper. Pour over beans and toss lightly before serving. Very good!
Pick 2 pints of berries. Wash well, then boil for 20 minutes in 3 pints water. Let sit 1 minute, then skim off settlement. Add juice of grapefruit and juice of lime or 1 tablespoon of concentrated lime juice. Drain. Do not squeeze! This should make 4 1/2 cups of juice. If not, add more grapefruit juice until it does. Then add Sure-Jell and bring to boil. Add sugar. Boil hard for 2 minutes, or until jelly drops from spoon. Pour into glasses and seal.
Cook milk and sugar. Stir as starts to boil. Continue to stir to keep from sticking. Add margarine after about 30 minutes. Add vanilla and almond extract. Add butter flavoring. Add pecans after about 45 minutes. Cook at least 1 hour and 25 minutes or until too hard to stir. Pour into a buttered pan. Cut into pieces with knife.
Chop onions and pepper, then saute onions and pepper in 2 tablespoons butter. When done, add meat and brown. Add the tomatoes, beans and seasoning. Cook the rice and put all ingredients together in a greased casserole. Bake at 350° for 30 to 45 minutes.
Mix all ingredients, except 1/2 cup cracker crumbs. Pour into greased dish; cover with remaining crumbs. Bake at 350° for 40 minutes.
Combine 1 cup flour, baking soda, salt and cream of tartar in a mixing bowl and set aside. Combine sugars, butter and oil; cream well. Add egg and vanilla to sugar and fold in all flour. Cover and chill overnight.
In large pan lightly brown beef and onions. Add tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer, uncovered, about 30 minutes, stirring occasionally. Meanwhile, cook lasagne as directed. Drain. In a 13 x 9 x 2-inch baking pan, spread about 1 cup sauce, then alternate layers of lasagne, sauce and cheese, ending with sauce and cheese. Bake at 350° for 40 to 50 minutes or until lightly browned and bubbling. Allow to stand for 15 minutes. Cut in squares. Makes 8 servings.