HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over oats. Cover and let stand for 20 minutes. Beat butter until creamy. Gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oatmeal mixture and mix well. Sift together cinnamon, salt, soda and flour. Add to oat mixture. Pour in pan and bake at 350° until done.
Put cooked chicken breasts in a 13 x 9-inch baking dish layered across the bottom. Cook broccoli and drain. Put broccoli in baking dish on top of chicken. Top with large spoonfuls of Cheez Whiz. Break up bread into pieces and brown in frying pan. Put bread pieces on top of casserole. Bake in 350° oven for 30 to 35 minutes. Serve with baked potatoes.
Butter a cake pan. Peel and slice apples into pan. When dish is about half full, sprinkle with 1 cup sugar. When all apples are in dish, sprinkle with second cup of sugar. (May need more or less, depending on the apples.) Sprinkle cinnamon over top.
Mix ingredients. Freeze overnight. Thaw slightly. Pour 1 (12 ounce) bottle ginger ale over all and serve.
Mix oil, sugar, eggs and vanilla. Add grated zucchini. Sift flour, baking powder, soda, cinnamon and salt. Add to zucchini mixture and beat until blended. Add nuts. Bake at 350° for 45 to 50 minutes.
Shape sausage into balls and fry until well done. Combine all other ingredients into saucepan and heat. Add sausage balls. Cover and cook on simmer for 5 more minutes. Let cool. Chill 24 hrs. Reheat to serve.
Allow cream cheese to come to room temperature. Mix all ingredients thoroughly. Chill until firm, 1 hour. Form into 2 balls, wrapping each in tinfoil, and refrigerate until ready to serve.
Place all ingredients in blender. Cover and blend until smooth. Serve immediately. Serves 3 to 4.
Prepare grill for barbecuing over medium coals. Place chicken on rack; brush with soy sauce. Cook 5 minutes. Turn chicken over and place vegetables crosswise on rack; brush everything with soy sauce. Cook 5 to 7 minutes more until chicken and vegetables are fork-tender; turn and brush vegetables once. Makes 4 servings.
Dissolve the yeast and sugar in 1 1/2 cups warm water. Add remaining ingredients. Makes 9 loaves.
Place roast in roasting pan. Sprinkle half of dry onion soup mix on meat. Rub to place flavor deep in meat. Spread on mushroom soup right out of can. Sprinkle with remaining dry soup mix. Cover and bake in a 350° oven until half done, usually 1 hour.
Heat spaghetti sauce to boiling. Reduce heat to low. Cover and simmer 20 minutes to blend flavors.
Mix Jell-O with boiling water and set aside about 20 to 25 minutes. Pour all ingredients into ice cream freezer and fill with milk to half of last notch on churn. Freeze and enjoy.
Preheat oven to 350°. In small nonstick skillet heat 1 teaspoon margarine until bubbly and hot. Add onion and saute until clear. In bottom of 1-quart casserole spread half the macaroni; top with half the cheese, then half the onion. Repeat layers. In small bowl combine milk, egg, salt and pepper; mix well. Pour over macaroni mixture and sprinkle with paprika. Dot with remaining margarine and bake until set, 20 to 25 minutes.
Put apples into a bowl; mix with sugar, cornstarch, mace, cinnamon, nutmeg and lemon juice. Place apple mixture into pie shell and pat apples down evenly.
Mix all ingredients at once. Drop by teaspoonful on ungreased cookie sheet. Bake at 325° for 15 minutes. Let cool briefly before removing from pan.
Grease 9 x 13-inch pan and sprinkle chopped nuts and coconut in bottom of pan. Mix cake mix according to box directions. Pour cake batter over pecans and coconut. Blend oleo, sugar and cream cheese in microwave until smooth. Gently smooth over cake mix. Bake at 350° for 40 to 45 minutes.
Preheat the oven to 400°. Peel the onions and cut them in half. Slice each half wafer-thin. There should be about 12 cups. In a large, heavy, ovenproof casserole or deep skillet, heat the butter and add the onions and garlic. Cook, stirring, until onions are wilted and start to brown, about 10 minutes. Sprinkle with salt and pepper. Put the casserole in the oven and bake for 15 minutes. Remove the casserole from the oven and sprinkle the onion mixture with flour, stirring to coat onion pieces evenly. Add the water and wine and cook over high heat, scraping around the bottom and sides to dissolve the browned particles. Add the bay leaf and thyme and simmer for 30 minutes, stirring frequently.
Bake potatoes in a 375° oven for 45 minutes or until tender. Cool slightly. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. In a small mixer bowl, combine potato pulp, carrots, cream cheese, 1 tablespoon milk and pepper. Beat until smooth. Add more milk if needed. Add onions. Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375° for 15 to 18 minutes or until heated through. Makes 8 servings.
Combine cornmeal, salt and pepper. Stir well. Dredge okra in cornmeal mixture. Spread oil in a 15 x 10 x 1-inch pan. Spread okra evenly in pan. Bake at 400° for 30 to 45 minutes, stirring often. Yields 10 to 12 servings.
Mix with hand mixer cream cheese, both sugars and vanilla until creamy. Stir in chopped nuts. Serve with apple slices.
While linguine is hot, pour dressing and Salad Supreme over linguine in a large bowl and refrigerate overnight.
Combine caramels and milk in saucepan. Cook on low until melted, stirring often. Pour over graham cracker crust in 9-inch spring-form pan. Let cool. Beat cream cheese until light and fluffy. Gradually add sugar. Add eggs, one at a time, beating well. Stir in vanilla and melted chips. Mix well. Pour over caramels and crust. Bake at 350° for 30 to 40 minutes. Let cool and refrigerate 2 hours before serving.
Mix the ingredients and pour into a greased baking pan. Bake at 325° about 1 hour.
Grill chicken breasts.	Chop coarsely across grain. Combine with all other ingredients in a large bowl and mix. Hands work well for this. Add more or less mayonnaise for desired consistency. Chill for a while before serving. May garnish with chives or fresh parsley.
Mix first 3 ingredients. Press into 9 x 13-inch baking dish or pan. Bake at 400° for 8 minutes. Cool. Mix cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over cooled crust. Mix jello with 2 cups boiling water. Add frozen strawberries and mix until strawberries are thawed. Spread over cream cheese layer. Refrigerate until set.
Grind cranberries and orange; add sugar, mixing well. Let stand overnight. Prepare Jell-O according to package directions. Chill. When half set, add to fruit mixture. Add walnuts, marshmallows, celery, apple and crushed pineapple to Jell-O and fruit mixture. Refrigerate until set. Serve with whipped topping as dessert or with meal instead of cranberry sauce.
Debone and skin chicken breasts. Lay the cut up chipped beef into buttered 9 x 13-inch pan. Wrap chicken breasts in bacon; put in over the beef. Pour cream of mushroom soup (2 cans) and the sour cream over the chicken. Serve with rice.
Heat butter until very warm in a saucepan. Place egg yolks, lemon juice, salt and Tabasco in a blender container. Cover and blend on low speed. Uncover immediately and pour the butter in a steady stream. Turn off blender as soon as all butter is added. Place blender container in a pan of hot water until ready to serve. Serve over asparagus, broccoli or poached eggs.
Combine picante sauce, mayonnaise and honey in medium bowl. Mix well. Stir in chicken, celery, grapes, pecans and salt. Cover and chill. Sprinkle with green onions. Add a dab of Pace on top for a little extra kick (optional). Makes 4 servings, about 4 cups of salad. Toast pecans. Put in pie plate, single layer, and put in microwave for 3 1/2 minutes on High.
Saute celery, mushrooms and onion until tender. Break chicken soyameat into pieces. Mix all ingredients together in casserole dish and bake at 350° for 40 minutes.
Fry pork chops to brown. Slice potatoes into greased baking dish (8 x 10-inch). Add salt and pepper. Add the mushroom soup. Place browned pork chops on top of potato mix. Pour drippings from pork chops on top. Cover and bake at 375° for 1 hour.
Combine crushed gingersnaps with melted butter; toss crumbs with fork until moistened. Put into 10-inch spring-form pan. Press mixture evenly over bottom and up sides of pan (won't get too high). Bake in preheated 375° oven for 5 minutes. Cool on wire rack. Move second rack on second level.
Mix cake according to package directions, adding the almond flavoring. Bake in two 8 inch round pans. Cool completely.
Blend butter, syrup, salt and vanilla in large mixing bowl. Add sifted sugar at once. Mix all together, first with a spoon and then with hands knead in dry ingredients. Turn onto board and continue kneading until mixture is well blended and smooth. Makes about 1 1/3 pounds candy. Store in a cool place.
Preheat oven to 350°. Mix rosemary and garlic together. Flatten chicken breasts with the palm of your hand and arrange them on a large sheet of foil. Season with salt and pepper. Sprinkle rosemary and garlic mixture over the chicken breasts. Slice lemons and place 2 or 3 slices on each breast. Dot with butter and seal the foil into a packet. Place on a baking sheet and bake in oven for 30 minutes. Makes 6 servings.
Melt oleo in 4-quart pot. Saute shallots, onions, celery and sweet peppers. Add meat and cook down. Add the consomme soup. Bring to a boil and add 2 cans of water. Cook for about 10 minutes. Add rice and season to taste. Make sure you add 3 or 4 squirts of Worcestershire sauce. Cook until most of the liquid is gone. Lower fire and cook for 25 to 30 minutes (until rice is cooked).
Chop onion and brown with hamburger. Salt and pepper. Add rest of ingredients and simmer for about 10 to 15 minutes.
Pour milk into a bowl; add nuts, lemon juice and pineapple. Fold in Cool Whip and pour into pie shells. Refrigerate. Eat one and freeze one, if desired. Very good.
Preheat oven to 375°. Sift together the flour and baking soda in small bowl. Set aside. Put the margarine in a large mixing bowl; beat at medium speed for 30 seconds. Add both kinds of sugar; beat until mixed well (about 1 minute). Add egg and vanilla to sugar mixture; beat. Add flour mixture gradually, beating (on low speed) after each addition. Break chocolate bars into small pieces. Add chocolate to cookie dough, stirring with a large spoon to blend. Drop by teaspoonfuls, 2 inches apart, onto an ungreased cookie sheet. Bake for 8 to 10 minutes. Makes 36 cookies.
Place in electric skillet. Simmer until macaroni is tender. Makes 6 servings.
Generously grease a 10-inch Bundt pan with soft butter. Press almonds against buttered sides and bottom; set pan aside. Combine cake mix, nutmeg, egg yolks, eggnog, melted butter and rum in large mixing bowl until blended. Beat egg whites separately until stiff but not dry. Carefully fold batter into whites.
Boil chicken in water with salt and pepper until tender. Let cool. Remove chicken from bones. Use broth from chicken to cook noodles.
Mix together sugar and salt. Stir in the hot water. Set aside. In another bowl, mix yeast and warm water. Let stand a few minutes. Stir into salt and sugar mixture. Add 2 beaten eggs and oil and mix. Add the flour; mix. Rub a little oil on top of dough. Let raise. Punch down and make into rolls.
Drain all the beans. Boil oil, sugar, vinegar, salt and celery seed. Pour on beans.
Pour salted water over the vegetables.	Let stand for 2 hours; then drain well.
Mix all in punch bowl; put in freezer for 4 or 5 hours. Stir every once in a while, like every hour.
Line a cookie sheet with aluminum foil. Cover bottom of lined cookie sheet with whole graham crackers (break into sections, if necessary, to completely cover bottom of cookie sheet). Sprinkle pecans over graham crackers. Melt butter and margarine in boiler. When melted, add sugar and boil for 2 minutes (no longer). Then pour sugar mixture over pecans and crackers. Bake at 325° for 12 to 15 minutes. Cool. Break into pieces.
Mix cake mix, 1 egg, nuts and 1 stick margarine. Press into 11 x 14-inch pan.
Mix canning salt, celery seed, sugar and vinegar first. Mix until sugar is dissolved. Pour over first ingredients. Keep in refrigerator in a covered jar. Do not boil or heat.
Blend wafers until crushed. Chop candy slices. Combine all ingredients and form into a roll. Cover with waxed paper. Chill. Slice to desired thickness.
Crush 1 pint ripe strawberries in saucepan. Add sugar and cornstarch. Cook until real thick. Stir constantly to keep from sticking; let cool.
Brush butter and mustard on bread and cut into cubes, line in 9 x 13-inch pan. Beat eggs with milk, pour over bread, meat, green pepper, onion and sprinkle with cheese Cover with Saran Wrap and refrigerate overnight. Bake 30 minutes at 350°, serve hot. Good with muffins and fruit.
Bring pineapple juice, lemon juice and water to a boil. Add sugar and spices and simmer for 20 minutes. Remove from heat. Add tea bags, cover and steep for 10 minutes. Remove tea bags and strain. Serve hot or iced.
Thaw dough in refrigerator overnight. Cook beef in frypan; drain fat and rinse beef with hot water to remove all fat. Add rest of ingredients, except dough. Cut dough crosswise into 8 slices. Pat and roll out to 5-inch circles. Put filling in center; pull all sides up and pinch edges to seal. Place on greased baking sheet, sealed side down. Make a large cut on top for steam to escape. Bake at 375° for 35 minutes, or until brown.
Beat the eggs and milk, then mix in everything else. Place in greased 9 x 13-inch pan overnight in refrigerator. Bake 1 hour at 350°.
In 4-quart Dutch oven, melt butter over medium heat. Add onion, celery and carrots; saute until tender but not brown. Add potatoes, water and bouillon. Reduce heat; cover and simmer until potatoes are tender. Combine flour with 1/2 cup of half and half to form a smooth paste. Stir into potato mixture. Add the remaining 2 1/2 cups of half and half and the seasonings. Bring to a boil over medium heat, stirring constantly to prevent scorching. Reduce the heat to low and add the cheese. Do not return to boil.
Cut up romaine lettuce into bite sized pieces. Add sliced fuji apples or sliced strawberries. Add sliced celery, almonds and crumbled blue cheese. Toss salad.
Heat oven to 400°. In Bundt pan, melt first 3 tablespoons butter. Remove and while hot, sprinkle brown sugar all around pan. Place cherries all around pan; set aside. Mix Bisquick according to mix 2 cups mix and milk (soured). Make balls. Mix melted 3 tablespoons butter, sugar and nuts. Roll dough balls and place in pan to make a circle. Sprinkle remaining mix on dough balls. Bake 25 to 30 minutes. Invert onto plate and serve.
Cream butter, shortening and sugar until light and fluffy. Add eggs, beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir flavorings. Spoon mixture into 10-inch tube pan. Bake at 325° for 1 1/2 hours or until done. Add glaze while hot in pan.
Season flour with salt, pepper and Mrs. Dash. Beat milk and egg together. Roll deer meat into milk, then into flour. Fry in oil until crisp. Take up and drain out oil but 2 tablespoons of it. Add meat back in pan. Pour Worcestershire sauce over meat, then add tomatoes. Cover with tight lid and simmer for 1 hour over low heat. Serve with rice.
Peel potatoes and grate. Combine cream, butter and cheese in double boiler and stir until melted. Add cheese mixture to grated potatoes and put in 9 x 13-inch pan. Bake at 350° for 30 minutes or until bubbles. Top with sour cream, onions and bacon. Bake 5 more minutes.
Crush figs and mix all ingredients in large pot. Cook over medium heat until mixture starts to bubble. Reduce heat and continue to cook 45 minutes, stirring often. Seal in sterilized jars. Makes 4 to 5 pints.
Mix together in a saucepan sugar, vinegar, oil, water, salt and pepper. Bring to a boil. Cool. This is the marinade. Combine the beans, peas, corn, onions and green peppers. Pour marinade over. Mix well and refrigerate 4 hours before serving.
In shallow dish, mix together flour, salt, pepper & cinnamon. Add chicken to coat well. In large frying pan, place oil over medium-high heat. Add chicken and cook about 5 mins. turning once until brown. Add salsa & preserves. Bring to a boil, reduce heat and simmer 10 mins. or until chicken is cooked completely through. Makes 4 servings.
In a large cast-iron frying pan, heat grease to hot. Put steaks in; turn once. Cover and reduce heat to low. Fry very slow for 35 or 40 minutes or until tender. Best served between 3 and 4 A.M. with gravy made with leftover grease and hot biscuits. Makes 4 to 6 servings.
Slice rolls open; layer ham and cheese. Set condiments to the side. May also use your favorite meat or combine meats. May also fix ahead.
Line 9 x 13-inch dish with chicken; cover with mixture of soups and milk. Mix stuffing with broth. Saute onion and celery in margarine for 5 minutes. Mix with stuffing and sprinkle on top. Bake at 350° for 40 minutes.
Cook and stir onion and green pepper in hot oil in a large skillet. Add spaghetti sauce, tomatoes, shrimp, scallops, wine, basil and oregano. Bring to a boil; reduce heat, cover and simmer for 5 minutes. Stir in the rice; cover. Remove from heat. Let stand 5 minutes. Makes 4 servings.
Dissolve gelatin in boiling water. Stir in apple juice and cinnamon; chill until consistency of unbeaten egg white. Stir in remaining ingredients. Pour into an oiled 8-inch square dish; chill until firm. Yields 9 servings.
Combine vegetables, cheese and mayonnaise in baking dish. Top with crackers. Pour butter over mixture and bake at 350° for 30 minutes.
Make pudding as directed on box. Fold cool whip into pudding. The rest is easy, just layer as follows: In a trifle bowl begin with vanilla wafers, then enough pudding mixture to cover wafers, follow with sliced bananas, again with pudding mixture. Continue this process until all ingredients are layered. Refrigerate several hours or overnight for best results.
Using a 2 to 3-quart microwave-safe dish, put in all but the noodles and cream of celery soup. Cover and cook 45 minutes in microwave on Medium power.
Knead, then let rise until double. Use a little oil on hands, take 3 inch ball of dough, roll out or spread with hands to 6 to 8-inches across and 1/8 inch thick.
Cook onion in butter until tender; add wild rice, water and salt. Cover and cook until rice is tender, 35 to 40 minutes. Add mushrooms and sage. Season cavity of pheasants with a little salt; stuff with rice mixture and tie legs to tails. Place bacon over breast. Roast in 350° oven for 1 to 2 1/2 hours, depending on size of bird.
Mix milk, sugar, cornstarch and egg yolks and cook over medium heat until mixture thickens. Add margarine, vanilla and coconut. Cool and pour into cooked pie crust.
Prepare cake mix as directed. Add chips and marshmallows to batter. Pour into 13 x 9 pan. Drizzle butter and sprinkle with sugar and top with nuts. Bake at 350° for 45 to 55 minutes.
Cut squash, then boil until tender; drain and mash. Combine all other ingredients, reserving a small amount of cheese and cracker crumbs (about 1/4 cup each). Pour mixture into a greased casserole; sprinkle with remaining cheese and cracker crumbs. Bake, uncovered, at 350° for 30 minutes, until brown.
Cream together brown sugar, white sugar, oil (for richness use 1 cup oil and 1 cup butter), vanilla and eggs. Add flour, chocolate chips, oats and cornflakes (or 2 cups cornflakes and 2 cups Raisin Bran). Bake at 350° for 12 minutes on ungreased cookie sheet.
Drain pears, reserving 3/4 cup of the syrup. Dice pears; set aside. Dissolve Jell-O and salt in boiling water. Add reserved syrup and lemon juice. Measure 1 1/4 cups of the Jell-O; pour into 8 x 4-inch loaf pan or 4 cup mold. Chill until set but not firm, about 1 hour. Very slowly blend remaining Jell-O into cream cheese, beating until smooth. Add cinnamon and pears; spoon over clear Jell-O in pan. Chill until firm, about 4 hours. Unmold. Garnish with additional pears and maraschino cherry, if desired.
In medium kettle, saute bacon until almost crisp. Add onion; cook until tender, 5 minutes. Add potatoes, salt, pepper and 1 1/2 cups water. Cook, covered, for 10 minutes or until potatoes are tender. Add clams and liquid, milk and butter and cook 3 minutes. Sprinkle in crackers and heat through. Do not boil. Serves 8 small or 4 large.
Combine all ingredients, except vanilla, in heavy pan. Cook over medium heat about 12 minutes, stirring constantly with wooden spoon. Remove from heat and add vanilla. Cool 2 to 3 minutes. Stir until it starts to thicken. Drop by spoon on wax paper.
Sift flour once, measure, add sugar, salt, soda, baking powder and spices. Sift together 3 times, sifting them into a mixing bowl the final time. Make a well in center, then add oil, egg, buttermilk, syrup and raisins. Mix only until blended, will be slightly lumpy. Pour into a greased 8-inch square pan 2-inches deep. Sprinkle the 1 tablespoon cinnamon and 1/4 cup sugar, which has been combined, over the top of the coffeecake. Bake at 350° for 35 minutes.
Preheat oven to 450°. In a large bowl, combine soy sauce, minced garlic and ginger. Add ground beef and mix lightly, but thoroughly. Form into balls about 1 inch in diameter. Arrange on a lightly oiled baking dish. Bake, uncovered, for 15 minutes. Spear with toothpicks and serve hot with salsa or barbecue sauce. Makes 32 meat balls.
Beat eggs, sugar, flour and salt together. Melt butter and cocoa together. Mix butter mixture into egg mixture and add nuts and vanilla. Bake in greased and floured 15 1/2 x 10 1/2 x 1-inch pan. While cake bakes, cut marshmallows in half. When cake is done, place marshmallows upside-down on cake and put cake in oven long enough to melt them. Let cool and then frost.
Preheat oven to 400°. Prick bottom and sides of pie shell with a fork. Bake 11 minutes. For frozen crusts, follow package directions. Brown meat and drain off grease. In medium bowl, mix soup, milk, eggs and spices. Add meat, mushrooms and cheese. Pour into partially baked pie shell. Bake for one hour or until a knife inserted in the center comes out clean. Serves 3 to 4.
Cook and stir beef and onion until browned. Stir in sauce, mushrooms, sugar and spices, stirring constantly and then occasionally for 10 minutes.
Preheat oven to 350°. Lightly grease or spray a 9-inch pie pan. Place all ingredients in blender. Blend 1 minute. Pour into pie pan and bake for 50 minutes until center is puffed up. Makes 8 servings.
Mix Bisquick with seasonings. Add onions, butter, beaten eggs and salad oil. Add zucchini. Mix and spread in greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. Serve hot or cold. Good with sliced tomatoes.
Cover pork with water; add salt and pepper. Cook slowly, stirring occasionally. You cook pork until all water is evaporated. Must stir more frequently at the end. Just 5 minutes before serving, add allspice to taste. Serve in containers and let cool in refrigerator before covering container. Best when served as a sandwich with mustard or with pasta.
Gently mix the diced cooked potatoes with the chopped onion, bell pepper, diced Velveeta, salt and pepper. Place in a large casserole. Have oven heating to 325°. In a saucepan, heat bread with milk and butter until blended. Pour into the baking dish. Top with cornflake crumbs and bake, uncovered, for 45 minutes or more. Yields 8 servings.
Combine turkey, onion and 1/4 cup spaghetti sauce. On wax paper, pat out to a 12 x 8-inch rectangle. Spread spinach over meat and sprinkle with cheese. Starting with short end, roll up. Place seam side down in a 10 x 6-inch microwave dish. Microwave on High for 12 minutes or until thoroughly cooked. Let stand 10 minutes before serving. Heat the remaining spaghetti sauce and pour over the turkey roll.
Cook bay leaf, celery and onion in butter until tender. Discard bay leaf. Add bread cubes and parsley. Mix thoroughly with butter mixture. Add eggs, oysters (save liquid) and poultry seasoning. Next, add salt and pepper. Add enough milk to oyster liquid to make 1/4 to 1/3 cup. Add enough of the liquid to moisten stuffing.
Brown the ground beef, onion, garlic and salt. Drain and add remaining ingredients. Heat in crock-pot. Serve with chips.