HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover shallow baking pan with foil. Soak chicken in the teriyaki sauce about 2 hours. Drain well. Drop chicken in mayonnaise and coat both sides of chicken with crumbs. Place in pan. Bake 15 minutes, turn and continue baking for 15 to 20 minutes or until done and browned.
For sour milk, use the maraschino juice, add a Tbsp. vinegar, add enough milk to make 1 cup. Cream oleo and sugar. Add egg and beat. Add sour milk alternately with flour, soda and salt.	Stir in melted chocolate and maraschino cherries. Bake at 350° for 35 minutes.
Pour all but nuts into unbaked pie shell. Add walnuts. bake at 375° for 45 minutes.
Mix milk and lemon juice until thick. Mix in Cool Whip. Fold in fruit. Nuts are optional. Pour into crusts. Let stand until firm.
Put fruit in a blender. Add yogurt and blend. If too thick, add a little water (not much) until it reaches the desired thickness. Place in glass and put whip cream on top. This is simple and full of nutrition. Kids love this as a dessert.
Cook noodles until almost done. Put a little bit of sauce in bottom of 9 x 13-inch pan. Next, put a layer of noodles (3 across). Put some sauce on top of noodles. Put half of the cottage cheese on next, then Colby cheese and Mozzarella cheese. Layer everything in order as first layer. On last layer, put everything but cottage cheese. Bake in 350° oven for 1 hour.
Melt oleo. Add all the other ingredients to make a batter. Pour batter over the oleo. Then pour fruit over the batter. Bake until done. Crust will be on top when done.
Hollow out mushrooms, tops and stems; crush tops and stems. Mix with other ingredients. Stuff tops with mixture and bake on cookie sheet for 25 minutes at 325°.
Boil chicken with diced onion, carrot and celery. Let cool. Remove chicken from bones. Place in a 9 x 13-inch baking dish. Mix 1 cup chicken broth, chicken soup and celery soup; pour over chicken. Salt and pepper to taste. Melt 1 stick of margarine. Crush the Ritz crackers; mix with margarine. Sprinkle over chicken. Bake at 350° until it begins to bubble.
Season chicken with spices. Combine sour cream and mustard. Coat chicken well and roll in pecans and bread crumbs. Place in baking dish and bake at 375° for 45 minutes. Garnish. Makes 12 servings.
Blend together, shape into ball and roll in pecans. Chill overnight or at least 4 hours.
Combine first 3 ingredients until marshmallows are melted. Cool. Add pineapple juice and pineapple. Cool until partially set. Add cabbage, nuts and mayonnaise. Fold in whipping topping. Set.
Sift together sugar, cocoa and cornstarch. Add milk and egg yolks. Cook until thick, but not real stiff. Stir constantly. Remove from heat and add butter and vanilla. Cool. Put mixture in baked pie shell. Add meringue.
Saute sausages, onions and pepper. Add other ingredients. Season with garlic powder, salt and pepper to taste. Add 1 bean can of water. Cook about 30 minutes. (Use Garcia's bean soup if can't find the beans.)
Cook potatoes in jackets until fork-tender. Score sausage 1/4-inch deep every 2 inches. In large skillet, bring to boil the water, bouillon cubes, 1/2 cup onions and sausage. Reduce heat and simmer for 30 minutes.
Whip together peanut butter, cream cheese, Cool Whip and powdered sugar. Mix well and put into crust. Chill overnight or at least 2 hours.
Mix the first 3 ingredients. Press into a 9-inch pie pan on bottom and sides. Freeze until set. Add ice cream and freeze. (May use vanilla or peanut butter ice cream.) Top with Cool Whip when ready to serve and drizzle chocolate syrup over top.
Boil sugar and water until it threads. Pour syrup into beaten whites. Beat until cool. Then add beaten yolks. Add sifted flour and cream of tartar and salt. Pour batter into greased tube pan. Bake at 350° for 1 hour.
Mix flour, pecans and oleo until crumbly. Spread on bottom of cake pan. Bake 15 minutes at 350° until slightly brown. Blend cream cheese with 1 cup Cool Whip and sugar. Spread on crust. Mix milk and instant pudding. Pour on top of cream cheese layer. Chill 2 hours. Frost with Cool Whip and more pecans. Store in refrigerator.
Thaw the spinach and squeeze most of the water out. Drain the artichoke hearts and cut into small pieces. Saute the garlic in the butter for a few minutes. Break up the spinach into small pieces and drop into the butter-garlic mixture. Saute mixture for about 5 minutes, stirring occasionally. Add artichoke hearts and saute for another 5 minutes. Add cream and saute for 3 to 5 minutes more. Remove from heat. Stir in approximately half of the cheese. Place mixture into a shallow baking dish (8 to 9-inch pie pan works well) and spread out evenly. Top with remaining cheese and put in a 350° oven until top cheese is melted. Serve with crackers or tortilla chips and salsa. Serves 4 to 6.
Place chicken in casserole dish and add seasonings to your taste. Add mushroom soup (which you follow directions on can to mix up) over top of chicken legs. Bake at 375° (gas stove) for 1 hour.
Roll out 1/2 inch thick on lightly floured board. Cut with cookie cutter. Let stand, uncovered, 12 hours or at least overnight. Bake at 350° for 12 minutes on ungreased cookie sheets. Yields 3 dozen 3-inch cookies or 6 dozen 2-inch cookies.
Spray large skillet with nonstick spray coating. Saute mushrooms, onion and chicken pieces on all sides over medium heat about 15 minutes. Stir in broth, water and seasonings and transfer to crock-pot. Cook on low. When these ingredients are hot, add rice. Cook until done.
Drain pineapple, reserving juice. Dissolve jello in boiling water. Chill until consistency of unbeaten egg white. Stir in pineapple and blueberries. Pour into a 10 x 6 x 1 3/4-inch pan. Chill until firm.
Cream the butter, sugar and milk. Add coconut and nuts. Spread over hot baked cake. Place in broiler until brown and bubbly. Watch closely.
Combine eggs, milk, mustard, onion and Tabasco; mix well. Stir in ham, cheese and crackers. Pour into baking dish and set in shallow pan of hot water. Bake at 350° for 1 hour. Serves 6.
Preheat oven to 425°. Melt chocolate in top of double boiler over simmering water. Transfer to mixing bowl. Beat with sugar, until fluffy. Beat in eggs, 1 at a time. Stir in corn syrup, bourbon, molasses, and salt. Fold in pecans. Pour batter into pie shell. Bake 10 minutes. Lower temperature to 325°. Bake 30 minutes, or until set.
Cream sugar, shortening and eggs. In separate bowl, blend together thoroughly baking powder and flour. Slowly add milk to first mixture. Fold in flour mixture with vanilla. Add walnuts. Bake in Bundt or tube pan at 350° for 25 to 30 minutes. When cool, glaze or sprinkle with 10x sugar.
Dissolve yeast in 1/2 cup warm water with 1/4 teaspoon sugar. In a small, heavy saucepan, combine the coffee, oil, chocolate and molasses. Simmer, stirring over low heat until the chocolate is completely melted. Remove from heat and let cool to lukewarm. In a large mixing bowl, combine the melted chocolate and coffee mixture with the dissolved yeast. Stir in the salt and rye flour and mix with an electric mixer. Gradually beat in the unbleached flour, adding no more than 1 cup at a time to make a workable dough. Remove the dough to a lightly floured surface and knead for about 10 minutes, adding additional unbleached flour as necessary, until dough is smooth and elastic. The dough will feel very heavy.
Spread peanut butter on graham cracker. Spread marshmallow creme on another graham cracker. Put chocolate chips in the middle and stick them together. Put on paper plate. Heat in microwave for 10 to 15 seconds. Get napkin and eat!
Slice cucumbers and onion very thinly and sprinkle with salt. Let stand for 1/2 hour, then place in cheesecloth and squeeze out water. Pour mixture in dish. Add vinegar and mix. Pour in sour cream and mix gently. Sprinkle with pepper.
Melt Crisco and cocoa in saucepan or microwave. In separate bowl, mix eggs, sugar, and vanilla, then pour Crisco and cocoa mixture into the bowl. Mix at medium speed for 1 minute. Add flour, baking powder and salt; mix until all ingredients are mixed well. Pour in greased 9 x 11-inch pan and bake at 350° for 25 to 30 minutes.
Cook onion in butter until tender, 3 to 4 minutes. Add beans, tomato sauce, sugar, salt, lemon juice and pepper. Heat thoroughly, stirring occasionally. Makes 8 servings.
Preheat oven to 350°. Brown hamburger meat. Drain grease. Put meat in long casserole dish. Combine the 2 soups and pour over the hamburger meat. Make a layer of Tater Tots. Cover with grated cheese. Bake 35 to 45 minutes (until Tater Tots are done).
"Wilt" bacon; add butter to melt. Add onions and "wilt" on low heat for 10 minutes. Add flour; stir and cook another 5 minutes. Add stock and potatoes. Cook over low heat for 12 to 15 minutes. Add half and half, corn, pepper and salt (dash). Cook 7 minutes. Add bell pepper and scallions. Cook 5 minutes. Serve and garnish with cilantro.
Rinse and dry the fish head and bones. Sprinkle them with salt and pepper and flour and set aside. In a heavy, 4 to 5-quart pan, heat the olive oil and saute the onions. Then add the fish head and bones and cook for 3 to 5 minutes. Add the potatoes, tomatoes, thyme and lemon juice. Cook for 5 minutes. Add more water and the wine. Bring to boil, then simmer for 30 minutes.
Soften yeast in 1/4 cup warm water. Combine eggs, shortening, sugar, yeast mixture, remaining warm water, salt and 2 1/2 cups flour. Beat until smooth. Add remaining flour to make soft dough. Refrigerate overnight. Shape rolls three hours before baking. Let rise. Bake at 400° for 12 to 15 minutes. Yields 4 dozen rolls.
Mix 1 1/2 ounces rum with Coke; drink. Wash and dry elephant (don't use shampoo as this will spoil flavor). Chop into bite-size chunks. In back of 1 ton truck and trailer, pour hot water. Immediately seal all cracks to prevent leaks. Have another rum and Coke; add elephant, potatoes and other ingredients. Allow to simmer.
Beat eggs, Ricotta cheese and grated cheese. Add salt. Gradually add flour. Knead. Cut into small pieces; boil in salted boiling water (about 4 quarts). Can cover with favorite red sauce or serve with butter and grated cheese. Boil for 20 minutes; drain.
Add water, onion and bouillon. Bring to a boil. Add broccoli and noodles. Boil until noodles are tender. Add cheese and milk. Let simmer.
Fill baked pie shell with fresh berries. Combine cornstarch, sugar and water. Cook until thick and clear. Add strawberry jello and cook until dissolved. Cool a little and then pour over berries. Attractive and tasty!
Fill unbaked pie crust shell with peaches. Cream together sugar, flour, butter and lemon juice. Add egg, cinnamon and juice drained from peaches. Pour over peaches. Bake 10 minutes at 475°, then 50 minutes at 325°.
Beat eggs with mixer about 30 seconds. Add margarine. Add remaining ingredients and mix well. Pour into pie shell. Bake at 350° for approximately 50 minutes.
Mix all ingredients well and shape mixture into patties. Grill for 5 minutes on each side, turning once. Serve on hot toasted buns.
Preheat oven to 425°. In blender, mix eggs, milk, flour, sugar, vanilla, salt and cinnamon. Melt butter in a 12-inch quiche dish or a 13 x 9-inch baking dish in the oven. Add apple slices to baking dish. Return to oven until butter sizzles; do not let brown. Remove baking dish from oven and immediately pour batter over apples. Sprinkle with brown sugar. Bake in middle of oven for 20 minutes or until puffed and brown. Makes 6 to 8 servings.
Make pudding as directed with 1 egg yolk per box. Let cool 2 minutes. Mix jello with the hot water and stir into pudding. Break cake into pieces in cake pan. Pour mixture over cake. Refrigerate. Spread Cool Whip over top after has set.
Mix thoroughly beef, crumbs, onions, egg, salt, ginger and milk. Shape mixture into balls. Melt shortening in large skillet; brown and cool meatballs. Remove meatballs and keep warm. Pour fat from skillet.
Mix well Eagle Brand milk and lemon juice. Add coconut, nuts, pineapple and Cool Whip. Pour into crusts and refrigerate until ready to serve.
Soak apricots in water for 5 minutes. In a large mixing bowl, cream sugar and butter until fluffy. Add sour cream; mix well. Combine dry ingredients, stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange peel and nuts into batter. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 18 to 20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Makes about 1 dozen.
Microwave marshmallows and 2 tablespoons milk in medium microwaveable bowl on high for 45 seconds. Stir. (Marshmallows will be partially melted.) Refrigerate 15 minutes to cool. Stir in 1 cup of Cool Whip.
Brown beef in oil. Add everything, but carrots, potatoes, celery, lima beans and corn. Bake at 350° for 1 1/2 hours. Add rest of the ingredients and continue baking at 350° for 1 hour more. Serves 20.
Boil together raisins, sugar, water and shortening. Let cool. Add soda, cloves, nutmeg, salt and flour. Pour into 2 greased and floured loaf pans. Bake at 350° for 50 to 55 minutes.
Brown ground beef in a large skillet. When meat begins to turn color, add onion and green pepper. Saute until meat is well browned. Combine tamales, kidney beans, corn, tomato sauce, noodles, Worcestershire sauce, chili powder and meat mixture in large 3-quart casserole. Mix well. Top with cheese. Bake at 375° for 35 minutes or until hot and bubbly. Makes 6 to 8 servings.
Soften yeast in lukewarm water. Scald milk. Add sugar, salt and shortening. Cool to lukewarm. Add flour. Mix well. Add yeast and eggs; beat until smooth. Cover and let rise until light and bubbly, about 1 hour.
Dissolve jello in boiling water; set aside. Grind cranberries; add sugar and bring to boiling. Cool and add jello when slightly thickened. Pour into mold or pan. Chill.
Cream butter and sugar; add salt, sour cream, lemon juice and peel. Beat until light and fluffy.
Drain and chop hearts. Combine all ingredients in an ungreased casserole, saving a little cheese and crumbs to sprinkle on top. Bake uncovered at 350° for 15 to 20 minutes.
Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add onion and next 3 ingredients. Saute until tender. Stir in beans and next 5 ingredients. Cover and cook 8 to 10 minutes, stirring often. Place hot rice in 1-quart casserole. Spoon bean mixture over rice. Sprinkle with cheese. Cover and let stand 5 minutes. Makes 3 servings.
Combine soup and water. Add 1 cup noodles, tuna, celery, cashews, pepper and onion. Toss lightly. Place in an ungreased baking dish. Sprinkle remaining noodles on top and bake at 350° for 25 to 35 minutes.
Brown ground beef in skillet. Add drained kidney beans and salt. Simmer 10 minutes. Toss lettuce, onion, tomatoes, grated cheese, avocado and Thousand Island dressing in bowl. Add ground beef mixture to salad; toss. Add Doritos. (Chili may be added.)
Crush Oreo cookies and combine with melted butter. Press into bottom of a 9 x 13-inch pan. Bake in a 350° oven for 7 minutes. When cooled, cover with 1/2 gallon ice cream and freeze.
Mix together with spoon. Grease and flour cake pan. Bake at 350° for 25 to 30 minutes. Cool.
Melt shortening; remove from heat. Blend in flour and salt. Slowly add milk. Boil 1 minute, stirring constantly. Remove from heat. Add slowly the powdered sugar and vanilla. Add raisins. Beat until thick enough to spread. Add cherries and nuts. A good icing for spice layer cake.
In medium skillet brown beef; drain off excess fat. Sprinkle dry onion soup mix over meat; stir in 3/4 cup water. Simmer mixture, uncovered, till water cooks away, about 10 minutes. Stir in hot pepper sauce. Meanwhile, in salad bowl combine lettuce, cheese, tomato, olives, and green pepper; toss well. Divide lettuce mixture onto individual salad plates, if desired. Spoon meat mixture over lettuce; garnish with corn chips. Pass taco sauce. Makes 4 to 6 servings.
Cream butter with egg yolks and sugar. Add sifted flour and baking powder. Fold in stiffly beaten egg whites. Line bottom of a round cake pan with greased wax paper. Bake the dough in 12 to 15 separate layers (approximately 3 tablespoons at a time) at 350° for 5 minutes, until slightly golden on top. As each layer cools, brush with apricot jam and put on top of each other. When finished, cover with chocolate frosting. Entire baking time is about 1 hour.
Chop vegetables into chunks. Arrange in crock-pot in order listed. Add a little water, if necessary. Cook on high for 3 or 4 hours or all day on low (until potatoes are done). This smells sooo good while cooking and serves 4 generously. Serve with salad and bread.
Melt margarine. Beat egg and combine with margarine, bread crumbs and marrow (if desired). Mix well. Shape mixture into 1/2-inch balls. Prepare your favorite noodle soup. Ten minutes before noodles are tender, add dumplings and continue cooking at medium heat. Dumplings will increase in size slightly.
Remove wrappers from tamales and put in a 2-quart casserole dish. Pour chili on top. Cook in microwave for 4 minutes. Sprinkle cheese on top. Return to microwave for 20 to 30 seconds.
Combine first 4 ingredients well in saucepan; stir in vinegar and water. Bring to boil, stirring. Add beets. Return to boil; reduce heat. Cover; simmer 5 minutes. Cool. Chill liquid 8 hours before serving. Cover, store in liquid, chilled, up to one month. Drain before serving.
Saute until crisp, bacon, diced. Pour off all but 3 tablespoons of the fat. Add to the pan, chopped green pepper and chopped onions. Cook slowly until the vegetables are tender. Cook spaghetti in a large kettle. Drain and rinse the spaghetti. Put in the kettle and keep it warm. Add eggs and Parmesan cheese (or to taste); stir well. Reheat the bacon and vegetables and stir them into the spaghetti. Reheat and serve with grated Parmesan cheese. Serves 6 to 8.
Soften the cream cheese. Mix in the powdered sugar. This will become very stiff, use your hands. Add the flavoring. Colors may be added, but be cautious; pastels are best, so add only 1 drop at a time! These may be rolled into "logs" and sliced, but are much prettier if molded in tiny candy molds and refrigerated.
Fill pie crust about an inch or two over edge of pie pan with apples. Mix the sugar, flour, cinnamon and salt; pour over apples. Dot with butter. Add top crust and slit for steam. Bake at 350° for 50 minutes or until crust looks done (golden).
Mix all ingredients. Press into a loaf pan. Brush a little cocktail sauce on top of meat loaf. Bake at 350° for 50 minutes, or for 25 minutes in a microwave.
Peel mirlitons and boil until tender. Save some of the water. Put vegetables in pot and cook to clear in oil. Add ham and saute. Put cooked mirlitons in pot and cook for about 1 hour slowly. Put shrimp in pot and cook until shrimp turn pink. Add some of the mirliton water to pot and then cook for 1/2 hour. Add enough bread crumbs to make stuffing stiff. Add salt and pepper to taste. Add 1/2 stick butter and stir well. Place in casserole dish. Sprinkle with bread crumbs and dot with butter. Cook in oven at 250° to 300° until hot.
Bottom Layer: Dissolve cherry gelatin in 1 cup boiling water, cool. Add pineapple; pour into bottom of mold.
Mix the first 4 ingredients together until smooth. Stir in pecans and pour into unbaked pie shell. Bake at 375° for 40 to 45 minutes.
Cream sugar and shortening. Add food coloring and eggs. Sift dry ingredients together and add, alternating with buttermilk. Add vinegar and vanilla. Bake at 350° for 1/2 hour in a 13 x 9-inch pan or 2 (8-inch) round pans.
Brown the beef. Add onions, celery, green pepper, mushrooms and seasonings; cook until vegetables are tender. Drain off fat. Stir in tomatoes and rice; heat through. Pour into ungreased 2-quart casserole dish. Cover; bake at 350° for 1 hour.
Preheat oven to 350°. Spread the butter in a 13 x 9-inch pan. Combine the cheeses and sprinkle half over the buttered pan. Break the eggs on top of the cheese. Poke yolks, but do not stir. Sprinkle with the salt and pepper to taste. Top with the sausage and mushrooms. Pour the half and half over. Top with remaining cheese. Sprinkle with paprika or parsley (if desired). Bake 30 minutes until golden brown. Makes 15 servings.
Brown meat and onion; drain. Add all remaining ingredients. Bake, uncovered, in glass dish at 350° for 1 1/2 hours.
Put nuts, dates, fruit, butter and soda in a bowl. Add boiling water. Beat eggs. Add sugar, then flour and salt sifted together. Combine mixture and pour into a buttered loaf pan. Bake at 350° about 1 hour or until cake tests done. Turn from pan to cool. Frost top.
Mix all ingredients together except for 1 cup pecans. Form into 2 logs and roll in the cup of pecans. Refrigerate.
Soften yeast in water. Combine the next 8 ingredients with the yeast. Add flour (a cup at a time) and mix to form a stiff dough, beating after each addition. Cover and let rise in warm place until double in size (50 to 60 minutes). Stir down dough. Turn into well-greased loaf pan. Let rise in warm place 30 to 40 minutes. Bake at 350° for 40 to 50 minutes. Brush with butter; sprinkle with salt.
Cream together shortening and sugar, then cream in vanilla, egg yolks, cold water and pureed tomatoes, in that order. Sift together dry ingredients; mix into creamed mixture. Beat egg whites until they are stiff, then fold into batter. Bake in two greased and floured 8 1/2-inch round pans at 350° for 35 to 40 minutes. Frost with a chocolate butter frosting. Top with strawberries.
Mix well and spread into a 9 x 13 pan (spray with Pam). Sprinkle 1/4 cup Cheddar and 1/4 cup Monterey Jack. Bake 15 to 20 minutes at 350°. Serve warm.
Brown ground beef, onion, celery and green pepper in hot saucepan with black pepper and red pepper. After brown, pour in tomato sauce and water. Add brown sugar, parsley, chili powder or steak and burger seasoning. Simmer 30 minutes.
Allow all cheeses to get soft. Mix all ingredients together, except nuts, with hands. Roll or shape into ball or log. Roll in nuts and sprinkle with paprika.
Combine cracker crumbs, salt, pepper and melted butter. Put 1/3 oysters in buttered casserole, top with layer of cracker crumb mixture. Repeat, saving some crumb mixture for top. Pour the milk over contents, top with crumb mixture. Bake at 350° for 30 minutes or until brown.
Mix all ingredients in a large mixing bowl. Bake in 12 baking cups at 450° for 10 minutes.
Prepare cake according to directions on box in an oblong pan. While cake is till warm, punch holes in cake with large prong fork. Mix milk and cream of coconut; pour over cake. Top with Cool Whip and then coconut; refrigerate.
Combine all in double boiler and bring to a boil. Serve with chunks of French bread.
Place bread on a plate and flatten with crust. Spread it with peanut butter. Stick the carrots onto the peanut butter as bases for the candles. (Place one higher for the Shammos.) Stick the pretzels flat on the peanut butter to be candles. Use the raisins for flames.
Beat eggs. Add sugar and everything else. Heat on top of stove until thick or it comes to boil. Pour in greased baking dish (8 to 12-inch). Bake at 350° for 1 hour and 10 minutes or until brown.
Combine butter and chocolate in small bowl of mixer. Beat until thoroughly blended. Add sugar alternately with sour cream and vanilla.
Beat pudding and milk until thickened. Blend Eagle Brand milk with pudding mix. Fold in Cool Whip. Line dish with graham crackers. Layer with 1/3 pudding, bananas and graham crackers. Repeat layers. End with the pudding. Crumble graham crackers on top.
Cube potatoes and cook until done. Place in the large electric mixer bowl and mash. Add all other ingredients, except cheese, and blend until smooth on medium-high speed. Spoon mixture into a lightly greased 12 x 8-inch casserole dish. Cover and bake in a 325° oven for 30 to 40 minutes. Remove from oven. Uncover and sprinkle with cheese. Bake another 5 to 10 minutes or until cheese is melted. Serve. Makes 8 to 10 servings.
Grease 9 x 11-inch pan. Place chicken in pan. Sprinkle chicken with salt and pepper. Place kraut on chicken. Top with cheese. Pour dressing over next. Cover with foil. Bake at 325° for 1 1/2 hours. Sprinkle with parsley.