HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and drain the chicken. Salt and pepper them. Place in crock-pot. Mix together the Catalina dressing, apricot preserves, chopped pepper and onion and pour sauce mixture over the chicken.
Cream margarine, eggs and sugar. Add salt and baking powder to flour and mix with mixture. Add remaining ingredients. Bake at 375° for 1 1/2 hours. Place a pan of water on bottom of oven.
Stem and wash several large bunches seedless green grapes. Add sour cream, 1 cup pecans, wine and brown sugar. Toss through grapes and chill well. Before serving, fold in 1 cup pecans and sprinkle lightly with mace.
Mix ground beef, dry bread crumbs, onion, milk, egg, parsley, salt, pepper and Worcestershire sauce. Gently shape into one-inch balls.
Combine the first 7 ingredients in a bowl; stir well. Let stand 10 minutes. Garnish with mint sprigs. Makes 4 servings.
Cook macaroni until tender, but firm. Drain and rinse in hot water. In a greased baking dish, place macaroni, butter, milk, salt, pepper and 1/2 cup cheese. Mix well, then top with remaining cheese. Bake in a 375° oven for 45 minutes or until desired crispness. Serves 6 to 8.
Put small roll of meat into the center of a flat biscuit. Wrap biscuit completely around mixture. Pinch dough to seal. Put on ungreased cookie sheet. Bake at 400° until golden brown, approximately 10 to 12 minutes. Makes 40 per pound of meat mixture. Great right out of oven or cold. Kids love them with ketchup.
Combine all ingredients, except potato chips. Place in a casserole dish. Top with crumbled potato chips. Bake for 15 to 20 minutes at 400°.
Saute onion in melted butter. Add garlic salt and rosemary and remove from heat. Salt and pepper meat and brown, add tomatoes with juice, tomato sauce and cooking wine. Cook until thick, about 15 to 20 minutes. Grease a 9 x 12-inch glass dish. Layer 1/2 meat sauce, all of spaghetti, spread soup on top of spaghetti, 1/2 of grated cheese, 1/2 of olives, remaining meat sauce, rest of cheese and rest of olives. Bake at 325° for 30 minutes, uncovered.
Cook macaroni and drain. Brown hamburger and onion and drain. Mix all ingredients together and pour into a casserole dish. Bake at 400 degrees for 30 minutes. Bake covered for first 15 minutes and then uncover.
Find an area in the yard that is good dirt with few rocks, sticks and leaves. Loosen an area with a shovel or spade suitable for working, about 3 x 3 feet. Add water from hose or bucket if too dry. Mix with hands and spade or other tools. Enjoy creating mud pies, patties and other shapes. Dry on plywood cookie sheets, then wash with soap and water.
Fry bacon in large skillet until crisp. Drain on paper towels and crumble. Reserve 1/4 cup drippings. In a large bowl, combine potatoes, green pepper, onion and crumbled bacon.
Add salt and sugar to flour in mixing bowl; cut butter into flour as fine as possible, having butter very cold. Beat eggs for 5 minutes; add lemon juice to eggs. Add the cold water and mix flour into a stiff dough. Lift dough to well floured board. Roll out into rectangular shape; fold all four sides onto the dough. Roll again; repeat this process 4 times. Fold again and wrap in a napkin, place on plate and stand on ice or let stand in refrigerator until thoroughly chilled. Roll out again and use for patties, pie crust or tart shells.
Pour the boiling water over the oatmeal; let stand for 10 minutes to soak and cool. Sift together dry ingredients. Cream shortening and sugar. Add eggs (well beaten). Add oatmeal; mix well. Add dry ingredients and beat. Bake at 350° for 30 to 45 minutes.
Mix cake mix, pecans, butter and 1 egg and pat in pan bottom (9 x 13). Cream cheese and sugar. Add 2 eggs and vanilla. Mix well. Will be soupy. Pour over crust. Bake at 350° for 40 to 50 minutes, until brown and firm on top. May add coconut on top.
Peel and prepare vegetables. In large saucepan, saute onion in margarine until clear. Add vegetables, 2 teaspoons salt and cover with water; cook until vegetables are tender.
Combine potatoes and 1/2 cup butter. Stir in sour cream, soup, onion, Cheddar, salt and pepper. Place in 13 x 9-inch pan. Combine corn flakes and 1/2 cup butter, melted. Sprinkle over top. Cover and bake at 350° for 45 minutes. Uncover and continue to bake for 20 minutes, or until potatoes are soft.
Cut steak into serving pieces. Add salt and pepper to flour; mix well. Dredge steak in flour. Heat oil and brown meat on both sides. Add remaining flour mixture to oil in pan, stirring well to form paste. Brown, then add hot water and chopped onion. Bring to boil. Add browned steak and simmer for 1/2 hour or until steak is tender. Serve over mashed potatoes or cooked rice.
Place chopped apples and nuts in a bowl and add sugar. Let stand 1 hour before mixing. Stir often until moisture rises. Sift flour and spices in a bowl and stir in oil, eggs and vanilla. Add nuts and apple mixture to batter. Bake at 325° until done (about 1 hour). Makes 2 small loaves. Wrap while hot.
Blend flour and dry milk. Add other ingredients and stir until well blended. Gradually add 1 1/2 cups of cold water until dough is proper consistency. Roll out on lightly floured surface. Cut into 12 to 18 pieces or size to fit your dog.
Dissolve lime jello and marshmallows in boiling water and cook for 10 minutes. Add crushed pineapple and stir, then add cream cheese and fold in whipping cream.
Bring butter, sugar and milk to a boil and cook to almost soft ball stage. Add chocolate chips and nuts. Beat until chips are melted and pour quickly over cooled cake. (This icing gets hard like fudge.)
Mix sugar and flour thoroughly. Add well-beaten eggs, milk, flavoring and melted butter. Pour into 9-inch unbaked pastry shell and bake very slowly in 350° oven for 45 minutes or until center is firm. Nutmeg may be sprinkled on top if desired.
Preheat oven to 350°. In 13 x 9 x 2-inch pan, melt the butter. Sprinkle over it evenly the graham cracker crumbs and press them down. Sprinkle on top the shredded coconut evenly. Next, add chocolate chips. Next, add butterscotch chips. Next, add condensed milk, dribbled evenly. Finally, add the chopped nuts, and bake for 30 minutes. Cool on wire rack and cut into squares.
Add sugar, salt and spices to vinegar (dilute 1/3 with water if strong) and simmer about 8 minutes. Strain and pour over the peeled eggs arranged in a quart jar. Seal and let stand 2 days before using.
Boil and debone chicken. Boil noodles in chicken stock. Cook seasonings in oleo until transparent. Add chicken, mushrooms, soup, onion tops and parsley. Add salt and pepper to taste. Pour into casserole and cover with bread crumbs. Bake at 325° for 40 minutes. Serve hot.
Chop eggs up in a bowl. Add the salt, pepper, relish and mayonnaise; mix well. Chill or serve warm.
Finely chop peppers. Slowly melt cheese and other ingredients. Stir until smooth and creamy. Serve with nachos.
Toast coconut; set aside. Combine pie filling, sugar and nutmeg in saucepan. Add egg, cream, milk and bourbon. Cook and stir over medium heat until mixture comes to a full boil. Pour into bowl. Cover with plastic wrap and chill until cool, about 1 hour.
Combine first five ingredients in a mixing bowl and set aside. Combine, oil, eggs, sugar and vanilla in a large bowl. Beat well. Stir in zucchini and carrots. Add flour mixture stirring just until moistened. Stir in the pecans and cereal. Pour batter into two greased and floured loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves 10 minutes in pans. Remove to wire racks and cool completely. Yields 2 loaves.
Beat dry frosting mix, corn syrup, vanilla and boiling water in small bowl on low speed until blended. Beat on high speed until stiff peaks form (about 5 minutes). Transfer to large bowl. Gradually beat in sugar on low speed. Stir in nuts. Drop mixture by teaspoonful onto wax paper. Let stand until candy feels firm (about 4 hours). Turn over and allow to dry (about 12 hours). Store in airtight container up to 2 months.
Place roast in a large glass casserole dish and add vegetables. Mix gravy according to package directions, reducing water by 1/8 cup. Pour over roast and cover. Cook 2 1/2 to 3 hours at 400° or until meat pulls apart easily.
Bring water to boil in double boiler. Cut Velveeta cheese into large dice squares and melt in double boiler. When cheese is melted, add in Ro-Tel tomatoes and milk. Stir approximately 3 to 5 minutes or until all ingredients are well mixed. Serve warm as a dip or pour over chips.
Add 1 tablespoon of garlic powder to sour cream. Mix well. (Add more garlic powder if you like garlic.) Dip each cutlet half into the sour cream mixture and coat completely, then dip in flavored bread crumbs. Roll cutlet jelly roll fashion and place, seam side down, in roasting pan. Top with pats of margarine. Heat soup mixed with 1 can of water. Pour over cutlets and bake 40 to 45 minutes in a 350° oven. Delicious cold.
Combine all ingredients in a medium bowl. Stir until well blended. Refrigerate until cold. Makes a good sandwich.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flour to cream mixture, alternately with milk, beginning and ending with flour; mix just until blended after each addition. Stir in flavoring; pour batter into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and let cool.
Sort and wash peas; place in a large Dutch oven. Add water to cover peas 2-inches; let soak 8 hours. Drain peas and return to Dutch oven. Add 5 cups water and remaining ingredients. Bring to a boil; cover, reduce heat and simmer 45 minutes to 1 hour or until peas are tender, stirring occasionally. Yields 8 to 10 servings.
Combine 1/2 cup peaches with yogurt and Cool Whip. Pour into crust and top with remaining 1/2 cup peaches. Refrigerate for 45 minutes.
Melt oleo. Add sugar; mix well. Add beaten eggs, wafer crumbs, milk and flavoring; mix well. Add remaining ingredients. Bake for 1 hour at 325° in 1 large pan or 4 small pans.
Mix sugar and sour cream together. Add 1 1/2 packages coconut to mixture. Place filling between layers and sprinkle with remainder of coconut; let stand overnight or several hours before serving. Keep stored in refrigerator.
In food processor, blend scallops and cream together until a thick paste is formed. Fold in the rest of the ingredients except catfish; then fold in catfish. Makes about 20 1-1/2 ounce cakes. Saute in butter.
Add strawberries to jello and water. Break up cake and place in dish. Pour mixture over top and refrigerate until set.
Freeze 1 quart	of cherry soda for beverage cubes. Chill remaining drinks. When ready to serve, shave or crack beverage cubes, place in punch bowl. Add other sodas slowly. Garnish with orange and lemon slices.
In large bowl, mix flour, yeast, sugar and salt. Stir in hot water, milk and olive oil. Mix in enough flour to make dough soft. Add the olives and knead 4 minutes.
Combine and pour into 8 x 8-inch pan; bake at 350° for 25 minutes.
Mix meat and all ingredients in a large roaster. Mix well and marinate overnight in refrigerator, then mix again and form into rolls, 4 large or 6 small. Bake on broiling pan for 3 1/2 hours at 250°. Let cool and wrap. Refrigerate or freeze.
Combine dry ingredients in large mixing bowl. In small pan, bring oleo and Coke to a boil. Pour over dry ingredients and beat well. Stir in marshmallows. Pour in greased 9 x 13-inch pan. Bake 30 to 35 minutes at 350°. Top with Coke-Cocoa Icing.
Cook and dice potatoes. Dice the onion. Melt the margarine and cook onion until limp. Stir in the flour and add the stock. Cook over low heat and add the salt, pepper and the mustard. Cook slowly, about ten minutes or until slightly thickened. Pour over the potatoes and bake about 15 minutes in 350° oven. Especially good with ham, ham loaf or chicken.
Mix flour and baking soda together. Combine butter, sugar, pudding and vanilla. Beat until smooth. Beat in eggs. Gradually add flour mixture. Stir in chips. Batter will be stiff. Drop by teaspoon 2 inches apart onto lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix chicken with soup. Put in casserole dish. Pour milk over chicken. Top with stuffing.	Pour broth over all. Bake at 350° for about 45 minutes.
In greased 9 x 13-inch pan, spread pecans across bottom. Sprinkle coconut over pecans. Mix cake mix as directed. Pour over pecans and coconut. In saucepan, melt margarine and cream cheese. Add 10x sugar and stir until smooth. Pour over cake mix. Bake at 350° for 45 minutes.
Boil noodles in salted water for 10 minutes; drain. Brown meat; drain. Stir in tomato sauce and remove from heat. Combine cottage cheese, cream cheese, sour cream, green onions and green pepper. Spread half the noodles in buttered 2-quart casserole. Cover with cheese mixture. Top with remaining noodles and pour melted butter over top. Put beef mixture over noodles. Bake at 350° for 25 minutes.
Set oven for slow, 325°. Combine all ingredients; mix well. Divide among 4 to 6 baking cups. Set in pan of warm water. Bake 45 minutes, or until firm in center.
Sift the first four ingredients. Add the cornmeal and sugar. Add vanilla to the water. Add the water to the dry ingredients, binding to form a soft dough. Knead lightly. Leave, covered, for 30 minutes. Divide the dough into 8 portions. Flour hands. Knead lightly then roll and pull each portion to form a 6 x 1 1/2-inch length about 1/8-inch thick. Dip Festival in flour and cornmeal mixture, then fry in plenty of hot oil until golden brown. Pierce with a fork while frying. If serving with fried fish, fry the Festival after the fish in the same oil. Makes 8.
Melt oleo in hot water and add flour. Whisk together until dough forms into a ball. Turn off heat and add eggs, one at a time, mixing in well with whisk. Spread over greased 11 x 15-inch pan and bake at 400° for 25 to 30 minutes. Allow to cool.
Mix sugar, margarine and eggs. Sift together flour, cinnamon, soda, baking powder and salt. Add flour mixture. Add carrots and nuts. Put in bread pan and bake 1 hour at 325°.
Crumble cornbread and biscuit in large bowl (should be in very small pieces). Saute onions and celery in margarine in a black iron skillet. Add to bread mixture. Add finely chopped eggs, soup, sage, salt and pepper. Add just enough buttermilk to make dressing moist and of the right consistency.
Layer cheese and macaroni alternately. Beat eggs and milk together; pour over layers of macaroni and cheese. Bake 20 minutes at 400° or until brown. Salt and pepper to taste.
Spread pineapple on bottom of 1 1/2 to 2-quart dish. Mix sugar and flour and sprinkle over pineapple. Mix butter, crumbled crackers and grated cheese. Sprinkle on top of flour and sugar; cover with 1/4 cup pineapple juice. Bake at 350° for 25 to 30 minutes.
Brown 1 pound of hamburger meat. Add taco seasoning, drain and cool. Prepare lettuce, tomatoes and green onions. Add hamburger mixture and grated cheddar cheese and one can of Ranch Style Beans. Mix in Catalina dressing. Add Fritos just before serving.
Core and dice apples; leave skin on. Cut bars 3 or 4 times lengthwise and then across to fairly small chunks. Fold in La Creme.
Put all ingredients into blender container. Cover and puree until smooth. Pour into saucepan; heat over medium heat until hot. Makes one serving, but increase portions as needed.
Mix cornstarch, sugar and salt in top of double boiler. Add boiling water and blend thoroughly. Cook over direct heat, stirring constantly, until mixture is thick and clear. Beat egg yolks and stir in a little of the hot mixture; pour back into double boiler and cook 2 minutes longer with constant stirring. Remove from heat. Add lemon juice, butter and lemon rind, mixing well. Cool and pour into pie shell. Beat egg whites until light. Add the 6 tablespoons sugar gradually and continue beating until stiff. Spread over pie filling so as to touch edges of crust all around and place in a moderate oven at 350° for 12 to 15 minutes or until golden brown. Cool before cutting.
Cook on High for 4 minutes; stir. Cook on High for 1 minute; stir. Cook on High for 1 minute; stir. Cook on High for 30 seconds; stir. Keep cooking for 30 seconds at a time until dark enough.
Beat egg whites until stiff. Fold in sugar and crackers. Add vanilla and baking powder. Bake in ungreased pie pan 375 degrees for 25-30 minutes. Let cool and top with whipped cream. Let stand in refrigerator 12 hours and serve. Sprinkle with pecans, if desired.
Grease a 13 x 9 x 2-inch pan and flour. Mix first 5 ingredients together and bake at 350° for 35 minutes. Add coconut and chopped pecans; stir and pour over cake while it's hot.
Mix flour, salt and baking powder. Cut Crisco in like for pie crust. Mix in water. Form a ball and knead 5 minutes. Let rest on table for 1/2 hour covered with bowl.
Grease an 8 x 13-inch pan well. Cream sugar and shortening in mixer. Add eggs. Beat well. Add sour cream and remaining ingredients. Bake at 350° for 25 minutes or until done.
Thoroughly mix ham, pork, milk, cereal, egg, onion, salt, pepper and thyme. Shape into 8-10 balls, using about 1/4 cup of ham mixture for each. Place in 11x7x1 1/2 inch baking pan. Bake, uncovered, at 350° for 20 minutes. In small saucepan, combine brown sugar, corn syrup, vinegar and dry mustard; bring to a boil. Pour over ham balls and bake for 20 minutes, basting with sauce once or twice.
Mix first 3 ingredients in a saucepan. Cook for 10 minutes (a hard boil). Stir in 1 teaspoon baking soda. Spread quickly on greased pan or cookie sheet. Let cool and turn out.
Line pan with	1 package of crescent rolls. Cream the cream cheese, sugar, egg yolk, vanilla and lemon juice.	Pour on top of rolls. Place remaining package of crescent rolls on top of cheese mixture. Fork whip egg white and spread on top. Sprinkle with nuts and bake. Bake at 350° in ungreased 9 x 13-inch pan for 25 minutes. When cool, if desired, sprinkle with powdered sugar.
Mix cereal and orange juice or crushed pineapple in a large bowl and let stand for 2 minutes. Then add other ingredients in order as listed. Bake at 350° for 45 minutes.
Beat egg whites until stiff; slowly add powdered sugar and beat well. Add butter, vanilla extract, and salt. Spread on cake. (Add food coloring if desired.)
Place half of strawberries in saucepan with cornstarch, sugar, water and lemon juice. Cook, stirring often, until berries are soft and mixture is thickened. Cool. Stir in remaining berries. Pour into pastry shell. Chill until firm. Serve with whipped cream and garnish with whole strawberries.
Melt butter; add sugar, cornmeal, eggs, vanilla, milk, vinegar and nuts. Pour into unbaked pie crust. Bake for 1 hour at 325°.
Dissolve jello in hot water. Make cranberry sauce and add to jello. Chill until syrupy. Fold in other ingredients and chill until firm.
Cream the butter and sugar. Beat in the egg, then dry ingredients. Line an 8 x 8-inch baking dish (greased) with dough. If the dough is hard to handle, then chill first. Drain crushed pineapple and spread when filling is ready.
Bring water, rice and butter to hard boil. Cover and simmer for 20 minutes. Put a little oil in large frying pan and saute meat and onion. Brown for five minutes and add tomatoes and beans with seasonings. Heat to boiling, then reduce heat to simmer and cover for about 15 minutes. Remove lid and let simmer about 15 more minutes. Serve over rice.
Dump apple pie filling in dish. Sprinkle dry cake mix over apples. Sprinkle brown sugar on top of cake mix. Then the oats, butter and nuts. Bake 60 minutes at 325°.
Heat oil in large skillet. Add onion, pepper, celery and garlic. Cook until just tender. Add mushrooms, tomatoes and seasonings. Simmer uncovered 10 to 15 minutes or until somewhat thickened. Stir in shrimp and continue cooking until shrimp is just heated through. Serve over steamed rice. Season with fresh chopped parsley just before serving. Serves 4.
Brown roast in hot oil; add wine and vegetables. Season with salt and pepper. Cook 2 1/2 to 3 hours on low heat. Soak dried fruit in hot water for 1 hour. Add to roast last 45 minutes of cooking time. Remove meat and make gravy with 1/2 cup water and 3 tablespoons flour.
Mix and place in a loaf pan or form into a loaf and place in a casserole. Bake at 350° about 2 hours.
Mix flour, salt and baking soda. Set aside. Mix shortening and peanut butter. Add both kinds of sugar. Mix well. Add eggs and beat well. Stir flour mixture into peanut butter mixture. Roll into one big ball. Drop dough from a teaspoon onto a baking sheet. Flatten with a fork. Bake at 375° for 10 to 15 minutes until lightly browned. Makes 5 to 6 dozen cookies.
Mix rice, egg and Cheddar cheese. Press into a 10-inch pie plate. Bake at 400° for 4 minutes or microwave for 2 minutes.
Melt butter in pan. Add chopped onion and chicken. Cook until onions become transparent. Add mushroom soup and milk. Should be as thick as a gravy sauce. Add cheese (as much as you like to your taste). Simmer until cheese is all melted. Serve over cooked spaghetti.
Sprinkle seasoned salt and garlic salt on chicken. Fry chicken and carrots in oil until carrots are tender and chicken browns. Add cabbage and tomatoes; fry until cooked. Salt and pepper to taste. Serves 4.
Brown ground beef and onion and drain. Mix together the tomatoes, tomato paste, water, 1 tablespoon of parsley, garlic powder and oregano and add to meat; heat to boiling.
Brown beef and drain. Place in deep pan and add water and simmer. Add the rest of the ingredients after one hour and simmer for 3 to 4 hours. Serve with noodles and hot rolls.
Spray a large baking sheet with Pam. Wash potatoes; cut into 1/2-inch slices. Do not peel potatoes. Mix water and oil in a large bowl. Add potatoes; toss until coated. Place on pan; sprinkle with seasoned salt. Bake at 475° for 15 minutes. Turn over and bake an additional 15 minutes. Makes 4 servings, 119 calories per serving.
In 13 x 9-inch baking pan, melt butter and crumbs, mix together. Pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and nuts. Press down gently. Bake at 350° for 25 minutes or until golden brown. Cool. Cut.
In a 3-quart casserole, combine meat, water, sliced onion, bay leaf, salt, Worcestershire sauce, sugar, pepper, garlic powder and cloves. Cover. Microwave at High 5 minutes. Reduce power to Medium and microwave 40 minutes, stirring occasionally to prevent sticking. Remove bay leaf. Add vegetables. Cover. Microwave 35 to 45 minutes, or until meat and vegetables are tender. Blend flour into water; stir into stew. Microwave at High 3 to 4 minutes, or until bubbly, stirring once or twice. Let stand 10 minutes. Depending on size of vegetables, time will be longer if all ingredients are added at once. Serves 6 to 8. Can also be done on the stove or in slow pot.
Mix well with fork. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool; spread icing on cake.
Preheat oven to 350. Cream sugars with the margarine. Add the egg and almond extract. Beat until fluffy. Sift flour and baking powder together and fold into the mixture a little at a time. Beat lightly to make a smooth dough. DO NOT knead the mixture too much, or the cookies will be hard. Shape the dough into balls the size of a walnut. Dip the top of the cookies into sesame seeds (you may need to slightly dampen the top of each with a little water). Lightly press an almond half into the center of the dough ball and flatten a little. Place the cookies about 1 inch apart on a cookie sheet. Bake 8-10 minutes or until golden brown. Store in air-tight container. Makes 24 cookies.
Drain tuna. Slice green pepper into strips. Slice zucchini into thin rounds. Cut pimiento into thin strips. Toss lettuce, tomato, green pepper, zucchini, onion, pimiento and olives. Gently toss in tuna. Combine mayonnaise, vinegar, oil, paprika and cayenne; blend well. Pour over salad, tossing to serve. Makes 4 servings.
Cook eggplant in a little water; mash. Beat well. Saute onion in butter. Add to mashed eggplant with salt and pepper. Turn into greased 1-quart casserole. Top with bread crumbs and cheese mixed together. Bake in preheated oven at 375° for 30 minutes. Serves 4.