HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken breasts in water, oil and butter. Remove and shred chicken. Bring broth to boil and scramble 6 eggs in boiling broth. Grind almonds. Add cinnamon and sugar (1 teaspoon each). Layer in buttered 13 x 9-inch dish, thawed filo dough (1 or 2 sheets), eggs, almonds, chicken, repeat eggs, almonds, chicken, then 2 or 3 sheets of filo dough on top. Spread about 1/4 cup melted margarine over top. Sprinkle with cinnamon and powdered sugar. Bake at 350° for 45 to 50 minutes. You may sprinkle additional powdered sugar after baking. Yum! Yum!
Drop quartered biscuits into sugar and cinnamon. Shake to coat well. In saucepan, melt brown sugar and oleo. Put biscuits into greased Bundt pan (or Pyrex bowl). Pour melted mixture over coated biscuits. Bake at 375° for 30 minutes.
Fry and cut bacon until almost crisp. Chop onion and cook 5 minutes. Drain kidney and butter beans. Mix all ingredients and bake at 350° for 1 hour.
Stir sugar and syrup together in 2 qt casserole. Microwave on high 4 minutes, stir in peanuts. Microwave on high 3-5 minutes until light brown. Add butter and vanilla, blend well and microwave on high 1-2 minutes. Add baking soda and stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Cool one hour and break into small pieces. Store in airtight container. Makes approximately 1 lb.
Dissolve Jell-O in 1 cup boiling water and pineapple juice. Add softened cream cheese and mix well (wire whip works good). Chill until slightly thickened. Beat whipping cream and fold into Jell-O/cheese mixture. Fold in crushed pineapple. Chill until set.
Boil water, sugar and cornstarch until thick. Add the jello. Cool to room temperature. Fill baked crust with sliced berries. Pour cooled syrup over. Chill. Serve with Cool Whip.
Sift flour, baking soda, baking powder, salt and cinnamon together into a large bowl. Make a well in the center and add in the order given the sugar, oil, eggs and vanilla. Beat with wooden spoon until smooth. Stir in carrots, coconut, nuts and pineapple. Blend until well blended. Pour into well-greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 45 minutes. Cool completely and frost with cream cheese icing.
Mix and refrigerate overnight. Fill muffin tins 3/4 full. Bake at 375° for 20 to 25 minutes. Keeps 1 month in refrigerator. Yields about 8 dozen.
In a saucepan, combine the cranberries, sugar, tapioca, water and orange peel. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally. Meanwhile, line pie plate with the bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it. Beat egg white until foamy. Brush over top pastry. Sprinkle with sugar. Bake at 375° for 45 to 55 minutes or until crust is golden brown and filling is bubbly.
Mix flour and sugar and then add egg yolks. Pour in milk a little at a time until well mixed. Put on stove and stir until it is good and thick. Stir in butter. Pour into a ready bake crust. Let set until cool.
Dissolve sugar in juice. Mix all ingredients together. Add fresh oranges, mint, grapes for garnish and serve with ice.
Cook cake in 13 x 9-inch cake pan as directed. While cake is baking, bring to a boil milk, sugar and 1/2 of coconut. Pierce the cake with fork and pour hot mixture over it. Chill. Cover with Cool Whip and rest of coconut. Refrigerate. Delicious with vanilla ice cream or boiled custard.
Make the German chocolate cake according to directions, but add the extra egg and oil. Bake according to instructions. While cake is still hot, poke holes in the top of it with the handle of a wooden spoon.
Combine molasses, butter and sugar. Add salt and spices; stir together. Add egg and milk. Sift together soda and flour, then add to mixture. Pour into greased tin. Bake 40 minutes at 350°.
Lay chicken in baking dish and cover with dressing, soup mix and jam. Bake in 300° oven for 2 hours, uncovered.
Grease and flour 9 x 13-inch pan.	I cut up strawberries or sour cherries and put all over bottom of pan. Run batter mixture all over top of berries. Bake at 375° for 1/2 hour.
Heat oven to 325°. In medium saucepan, combine 6 ounces chocolate with butter, sugar and water. Cook over low heat, stirring, until melted. Set aside to cool. Break up remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour and salt. Add walnuts, if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with nonstick spray and spread mixture into pan. Bake 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar, if desired.
Prepare pasta according to package directions. Melt butter and oil in a 12-inch skillet over medium heat. Add shrimp and garlic and cook for 6 minutes, stirring frequently, until shrimp are pink. Using slotted spoon, remove shrimp and keep warm. Add cream, wine, peas, parsley, 1/4 cup Parmesan, basil and red pepper to the skillet. Blend well and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes; stir occasionally. Add pasta and shrimp. Toss until well mixed. Serve immediately with remaining Parmesan cheese. Serves 6.
Select meat with a layer of fat. Cut off some fat and set aside. Place meat and vegetables in a bowl with vinegar and enough water to cover. Add bay leaves, peppercorns and cloves tied loosely in cheesecloth. Cover and place in a cool place for 3 days. Drain meat, reserving vegetables, liquid and spices. Sprinkle meat with flour, salt, pepper and allspice; brown on all sides with drippings from reserved fat. Add the vegetables and about 2 cups of reserved liquid from meat.
Beat egg yolks with sugar. Add flour. In a separate bowl, beat egg whites until stiff. Fold egg whites into egg, sugar and flour mixture. Pour in greased and floured cookie sheet pan with sides, approximately 11 x 17-inch. Bake at 350° for 25 minutes. Remove from pan on a towel or rack and when cool, spread ice cream (softened) on cake. Roll like a jelly roll; wrap and freeze. Serve frozen.
Combine butter, sugar and milk in large saucepan. Over low heat, bring to full boil, stirring constantly. Continue boiling for 5 minutes, stirring to avoid scorching. Remove from heat. Add remaining ingredients. Stir vigorously, making sure everything is dissolved. Pour into greased 9 x 13--inch pan. Refrigerate until it gets hard. Makes about 3 pounds of fudge.
Mix sugar, flour and cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture. Sprinkle with rest of sugar mixture. Dot with butter. Bake at 350° for about 1 hour or until juices thicken and crust is light brown.
Preheat oven to 325°. Mix all ingredients together. Drop on cookie sheet. Press with fork to crisscross. Bake 8 to 10 minutes. Also you can use any kind of chips (chocolate, vanilla, etc.), mix in chips at beginning or add them fresh out of oven.
Soften cream cheese. Spread over ham. Place pickle on this and roll up jelly roll fashion. Slice rolls into bite size pieces. Refrigerate until ready to serve.
Combine tomato soup and water in a Dutch oven; add celery and onion. Bring to a boil; reduce heat and simmer 5 minutes. Add mixed vegetables. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes or until tender. Add potato soup and remaining ingredients; bring just to a boil. Yield: 7 cups.
Put chips in 1 1/2-quart or 2-quart baking dish with lid. Add milk. Bake at 350° for 15 minutes covered. Stir; bake 15 minutes more, uncovered. Yield: approximately 1 quart.
Crush corn flakes. Drain 1/2 the liquid off salmon. Combine all ingredients. Spray loaf pan with nonstick spray. Pour mixture in pan. Bake 40 minutes at 350°. For a firmer loaf, use 2 eggs and 1/4 cup oleo.
Brown chicken strips in electric skillet (sprayed with Pam) until browned. After chicken strips are browned, add soup, milk, lemon juice and paprika. Simmer covered for about 45 minutes. Serve over rice or noodles.
Mix and bake cake in 9 x 13 pan according to directions. Cool slightly. Poke holes in cake with handle of a wooden spoon. Drizzle condensed milk over cake. Refrigerate until cold. Spread on Cool Whip and sprinkle with crushed Butterfingers. Cover and store in the refrigerator.
Remove crusts from bread. Spread slices with butter. Place in a greased 13 x 9 x 2-inch dish and set aside. Cook sausage until brown, stirring to crumble. Drain well. Spoon over bread slices; sprinkle with cheese. Combine eggs, half and half and salt. Mix well and pour over cheese. Cover casserole and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake casserole uncovered at 350° for 45 minutes or until set. Yield: 8 servings.
Wash, drain and leave a 2-inch stem on beets. Cover with boiling water. Cook until tender. Peel. Combine all ingredients except for beets. Simmer 15 minutes.
Open and drain cans. Quarter the artichoke hearts. Place all ingredients in a bowl and add the salad dressing. Cover and refrigerate overnight.
Stir-fry chicken with a little salt until cooked. Stir-fry vegetables. Combine chicken, vegetables, cashews and cornstarch mixture with spices. Serve with rice.
Mix first 4 ingredients, then mix dressing together and combine with chicken. Let chill.
Peel, cut up and cook squash in small amount of water (with salt, pepper and a little onion, if desired) until tender. Drain well and lightly mash. Generously cover bottom and sides of casserole with butter or oleo. Press onto bottom and sides 1/2 package of stuffing. To squash, add 1 can soup and sour cream. Mix well. Put in casserole and cover with remaining stuffing. Melt 1 stick oleo and pour over topping. Bake 30 minutes at 350°.
Cover raisins with boiling water, let stand 5 minutes. Drain. Combine flour, baking powder, cinnamon, baking soda and salt. In large bowl beat sugar, shortening and eggs until fluffy. Add flour mixture and milk. Beat 2 minutes. Stir in carrots, raisins and nuts. Spread in greased and floured 13 x 9-inch pan. Bake 35 minutes at 350°. Cool. Frost. Store in refrigerator.
Have all ingredients at room temperature. Butter 9-inch spring-form pan. Mix butter and crumbs well. Reserve 1/4 cup and press the remainder firmly on the bottom of the pan. Add cream of tartar to egg whites and beat until foamy. Gradually add 3 tablespoons sugar and beat until stiff. Set aside.
Heat oven to 375°. Mix pumpkin, sugar, margarine and salt. Cook until done (precooked pumpkin is best and just bring to a boil). Blend well the next 4 ingredients. Add to pumpkin mixture. Pour into unbaked pie shells and sprinkle with sugar and cinnamon. Cook until done.
Cook sweet potatoes until well done; then peel and mash. In a mixing bowl mix potatoes, sugar, coconut extract, nutmeg, 1/2 stick margarine and cinnamon until smooth.
Pierce roast deeply all over with a fork. Mix remaining ingredients in a large bowl; place roast in bowl, turning to coat well; cover. Chill, turning meat several times, 2 days. When ready to cook, remove roast from marinade, saving marinade in a small pan. Place roast on spit. Set spit in position over hot coals; start rotisserie. Roast and brush several times with marinade. For rare meat, cook about 1 1/2 hours.
In a large kettle, combine apple juice, cranberry juice cocktail, cinnamon	sticks	and cloves; bring to a simmer over medium-high flame.	Pour into a large punch bowl and stir in lemon juice. Garnish with orange slices. Yields 1 1/2 gallons.
Put sherbet, juice and pop in punch bowl. Add 7-Up and ice cubes.
Bring syrup and sugar to a boil, stirring constantly. Remove from heat. Stir in peanut butter. Add cereal and stir. Drop by teaspoonfuls onto waxed paper; or roll into balls. Chill and serve.
Cook spaghetti as directed. Wash, drain and cool. Combine with rest of ingredients and toss. Let set overnight.
Dissolve gelatine in 1/2 cup cold water. Set aside. Mix flour, salt, sugar and milk. Cook until warm. Add beaten egg yolks. Continue cooking until thick. Remove from heat. Add gelatine, vanilla and almond extract. Beat egg whites stiff. Fold into custard. Add the pineapple, thoroughly drained, to the custard before folding in egg whites.
Mix ingredients together. Pour into pie crusts. Bake at 350° for 45 minutes.
Melt butter in a 9 x 13-inch pan. Mix flour, baking powder and salt. Add half of the butter and enough milk to make like thin pancake batter. Pour into pan. Arrange peaches and lemon slices on top of batter. Pour liquid from peaches over the top. Pour sugar over top. Then sprinkle with cinnamon. Bake at 350° until brown.
Wash wild rice by placing in wire strainer. Run cold water through it, lifting rice with fingers to clean thoroughly. Heat rice and chicken broth to boiling, stirring once or twice. Reduce heat. Cover and simmer until tender, 40 to 50 minutes. Cook and stir mushrooms, celery, onion, garlic, salt and pepper in margarine in 3-quart saucepan until celery is tender, about 6 minutes. Stir in flour. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in cut up chicken and chicken broth with rice. Heat to boiling, stirring constantly. Stir in cream and wine. Heat just until hot (do not boil).
Dredge meat in flour, salt and coarsely ground pepper. Brown in 3 tablespoons lard or beef fat heated pan. Add large onion and celery (diced). After browned well, cover with water and simmer slowly 3 to 4 hours (in winter, simmer on top of wood stove). One and one-half hours before serving, add diced carrots and potatoes. Serve with biscuits and salad.
Handle as little as possible. Bake at 375° for 12 to 15 minutes. Nice cookies to decorate.
Cut ham and cheese in small pieces about the size of roll. Use about 3 packages of ready to serve rolls of 24 to a package.
Mix flour and sugar together; set aside. Mix Ale 8, margarine and cocoa in a saucepan and bring to a boil. Pour this mixture over the first mixture. Mix eggs, buttermilk, soda, vanilla and marshmallows and first mixture together and bake in a 325° oven for 25 minutes or until done.
Cut up onions, green pepper and celery and fry in oil 10 minutes. Add tomatoes, tomato paste, sugar, Tabasco and vinegar. Simmer slowly for 30 to 45 minutes. Add salt and pepper. Add cooked shrimp 15 minutes before serving. Serve with rice.
In a large skillet, brown sausage and drain. Stir in remaining ingredients. Cover and cook for 15 minutes or until the vegetables are tender. Yield: 6 servings.
Saute chicken in salt-free butter with onion until light brown. Simmer on low for 10 minutes. Pour beer and spices over chicken which is in greased pan. Bake at 350° for 50 to 55 minutes. Sprinkle cheese over chicken 1 minute before removing from oven.
Mix all ingredients except butter. Add butter after it boils and gets thick. Put in cooked pie shell and make meringue.
Combine 2 tablespoons sugar, flour, butter and walnuts. Roll into little balls. Bake for 20 to 25 minutes at 325°. Let cool. Put remaining sugar in paper bag. Put in snow balls and shake for coating. Yields 3 dozen.
Cook until a small amount dropped into cold water cracks. Pour into a greased pan. Cool and break into pieces.
Cut orange slices in small pieces with scissors dipped in cold water. Add flour and salt. Add remaining ingredients and mix well. Spread in two greased 9 x 9 x 2-inch pans. Bake at 350° for 45 minutes. Cool and cut in 1 x 3-inch bars and roll in powdered sugar.
Cook the broccoli until tender. Drain and arrange on a flat, flameproof dish. Melt the butter and stir in the flour. Add the milk and cook, stirring constantly, until the sauce is thickened and smooth. Add the bouillon and stir to dissolve. Pour half of the sauce over the broccoli. Top with the chicken and cover with the remaining sauce. Sprinkle with the Parmesan cheese. Put the dish in the broiler or 375° oven until the cheese is melted and the sauce is bubbling hot.
Boil to hard-ball stage. Pour in buttered pan. Cool until you can handle it. Rub hands with butter before pulling. It will turn a beautiful creamy white. Cut into pieces and wrap individually with foil or wax paper. Store in airtight can.
Add water to frozen juices, using package directions. Combine juice mixtures and pineapple juice in freezer container. Mix well. Freeze. Combine juice mixture and club soda in punch bowl 30 minutes to 1 hour before serving. Garnish with sliced oranges.
Saute celery, mushrooms and garlic in olive oil. Add liquid from clams and shrimp. Add tomato paste and tomato sauce. Heat; add clams and shrimp. Serve over spaghetti.
Line tray with waxed paper. Wash apple. Dry thoroughly. Remove core and cut apple into 8 slices. Blot dry with paper towels. Place butterscotch chips and 2 teaspoons shortening in a medium bowl and microwave on High for 30 seconds until chips are melted when stirred. With fork, dip each slice completely into mixture. Tap fork and gently shake to remove excess. Place slices on prepared tray. In a small bowl, melt chocolate chips with remaining shortening on High in microwave for 15 seconds. With tines of a clean fork, drizzle chocolate over tops of the apples. Makes 8 coated apple slices.
Cut cookies according to package directions and cover an ungreased pizza pan with them. Bake 12 minutes at 375°; cool. Add sugar and vanilla to softened cream cheese. Spread on baked cookies. Drain pineapple and oranges, reserving juice. Put fruit in decorative rows on top of cream cheese mixture. Add tapioca to reserved juices; cook until slightly thickened. Cool and pour over fruit as a light glaze.
Combine sugar in small amount of water (2 cups). Stir until dissolved. Add balance of water, juices and tea. Mix well and pour over ice cubes in punch bowl.
Mix chopped dates, baking soda and boiling water. Allow to cool. In separate bowl, combine dry ingredients. Add date mixture. mix with wooden spoon. Add beaten egg and butter, mix. Stir in chopped nuts. Pour into greased and floured loaf pan. Bake at 350° for 1 hour.
Cream butter. Gradually add sugar, beating until sugar is dissolved. Add eggs, one at a time, beating after each addition. Add vanilla and flour. Add cream last.
In a mixing bowl, mix together marshmallows and peanuts or pecans. Set aside. On low heat, melt together milk, chocolate chips and butter. (Can be melted in microwave.) Pour over marshmallows and nut mixture. Mix well and pour into greased 9 x 13-inch dish (or a dish lined with wax paper). Place in refrigerator. When it is cool, cut into squares.
Grease and flour 2 (9-inch) round baking pans. In large bowl with mixer at low speed, beat first 10 ingredients 2 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into pans. Bake in 350° oven for 45 minutes or more. Cool cake for 10 minutes and layer cake with whipped cream (2 cups).
Mix flour, sugar, butter and oats. Spread 1/2 of crumb mixture in bottom of greased 8-inch square pan. Pour in pie filling. Sprinkle remaining crumbs on top. Bake at 350° for 40 to 45 minutes. Serves 9.
Cook spaghetti; drain. Add cheese sauce. Saute onion and bell pepper in butter. Add chicken soup, chicken and pimento. Pour into casserole and bake 20 to 25 minutes at 350°.
Bring 1 gallon of water to boil and add potatoes. Cook until knife pierces easily into potato, about 30 minutes. Cool completely. Peel and cut into 1-inch cubes in large bowl. Add bell pepper, celery, green onions, mayonnaise, garlic powder, white pepper, seasoning salt and black pepper. Mix well. Makes 6 servings.
Mix all ingredients together. Top with Ritz crackers. Bake for 25 minutes at 350°.
Sift the flour and measure. Re-sift twice with the spices and salt. Add the prunes, sugar, oil and eggs; mix thoroughly all ingredients except pecans with electric mixer. Fold in pecans by hand. Turn into greased and floured Bundt pan. Bake at 300° for about 1 1/2 hours. Check for doneness after 1 hour and 20 minutes. Turn onto cake rack and cool. Ice with a powdered sugar glaze icing.
Mix and bake 2 1/2 hours in slow oven at 350°. Set in pan of water, if possible, after first hour.
In saucepan, melt butter. Remove from heat; blend in flour, salt and mustard. Add milk and heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese and heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; drain. Combine with sauce in 2 quart casserole. Top with remaining cheese, bread crumbs and paprika. Bake at 375° for about 20 to 25 minutes or until brown and bubbly.
Cream peanut butter and margarine. Stir in vanilla and salt. Add sugar gradually (little can milk).
Mix flour, salt, vanilla pudding, egg and milk together in a blender or mixer. Pour into greased 9-inch or 10-inch deep dish pie plate. Drain large can (about 30 ounces) sliced peaches, reserving 3 tablespoons juice. Arrange peach slices over flour mixture. Mix cream cheese, sugar and 3 tablespoons peach juice together until smooth (2 minutes). Spoon over peaches and batter to within an inch of edge of dish. Mix together 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle over top. Bake 30 minutes at 350°. Serve at room temperature.
Grind the vegetables with the coarse blade of meat grinder. Place the vegetables in a stainless steel kettle; cover them with boiling water. Let stand 5 minutes. Drain and add vinegar, sugar, salt and celery seed. Boil for 25 minutes. Pack the vegetables in sterilized pint jars. Pour the hot liquid over the vegetables, leaving 1/2 inch headspace. Seal and process for 10 minutes in a hot water bath according to the water bath instructions in a quick dill pickle recipe.
Drain zucchini for a while. You can use apples instead of zucchini. To apples, add cinnamon, sugar or nutmeg to your taste. Use the hole grater not the fine one.
Set oven to 325°. Pour milk over bread cubes. Add salt and sugar. Beat eggs; add with butter and vanilla to mixture. Mix well after adding raisins. Pour into a 1 1/2-quart greased casserole. Set dish in a pan; pour hot water to within 1-inch of top of casserole. Bake for 50 to 60 minutes or until knife inserted comes out clean.
Mix ingredients. Pour into an unbaked pie shell. Bake at 325° for 55 to 60 minutes.
In an 8-ounce mug, place sugar syrup, cinnamon and your choice of whiskey, rum or brandy. Fill mug with hot water. Impale over edge of mug the lemon slice, studded with cloves.
Cook rice. Saute celery and onion in butter. Cook broccoli until tender. Add other ingredients. Put in casserole dish and bake at 350° for 1 hour.
Combine mayonnaise, soup, egg, green pepper and lemon juice. Mix well and add salmon and bread crumbs. Bake in greased 8-inch loaf pan for about 1 hour at 350°.
Mix all ingredients well in a large bowl except marshmallows. Pour into casserole dish. Top with marshmallows. Bake in oven at 350° for 30 to 45 minutes. Good hot or cold.
Put all ingredients, except coconut, in blender or food processor on low. Blend thoroughly. Pour into greased baking dish. Sprinkle coconut on top. Bake at 350° for 45 minutes.
Wash and dry chicken parts and place in casserole. Mix other ingredients and pour over chicken. Bake 1 hour at 350° or until done.
Let Grape-Nuts and warm water stand until water is absorbed. Add Grape-Nuts to egg mixture and pour into unbaked pie crust. Bake at 350° for 50 minutes, or until filling is puffy completely across top.
Sift together the flour, salt and sugar in a bowl. Make a well in the center and stir in the buttermilk until soft, but not sticky. Turn out onto a floured board and form into a patty 6 to 8-inches in diameter. With a sharp knife, cut crisscross 1/2-inch deep. Bake at 350° for 40 to 50 minutes or until golden. Cool before slicing. Makes 1 loaf.
Mix together well the chilled ingredients, adding last the scoops of sherbet to float on top. This amount makes a punch bowl full to rim.
Mix all ingredients together into bite-size balls. Chill. Melt chocolate chips with 1/2 block cake paraffin. Dip balls in chocolate.
Grease shallow serving platter (13 1/2 x 8 3/4 x 1 3/4-inch) glass baking dish.
Mix cake mix and dry yeast together. In separate bowl, mix water and salt until salt dissolves. Add to first mix slowly, then work in flour. Knead good. Turn upside-down in bowl. Grease top and let rise. Then make into rolls and let rise again. Bake at 350° for 20 minutes.