HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend butter, parsley, tarragon, chives, garlic, salt & pepper. Shape into 4 inch square on aluminum foil & freeze for 30-40 minutes. Pound chicken breasts to 1/4 inch thick. Cut frozen butter into 12 pieces & place 1 piece in center of each chicken breast. Fold chicken over butter making sure butter is sealed completely in chicken. Fasten with toothpicks. Roll chicken in flour, dip in eggs and then coat with bread crumbs and repeat coating process one more time. Deep fry at 340° until deep golden brown.
Mix yeast with lukewarm water in large mixing bowl. (I use large Tupperware "cake taker" with lid to keep the dough warm.) Add milk, eggs and some flour and beat well. Then add rest of ingredients and as much flour as needed to make soft, easy to handle dough. Knead well and let rise until double, then knead again and let rise. Put in 1 pound loaves or whatever you like (round cake pans, etc.) and rise until double. Bake in a 300° oven for 45 minutes (watch). Frost and decorate as desired.
Brown hamburger meat and add other ingredients. Bake 1 hour in casserole. Add chow mein noodles over top when out of the oven and while hot.
Combine all ingredients, mixing well. Cover and refrigerate overnight. Keeps well in refrigerator.
Roll out bread dough and brown hamburger, sausage, onion and bell pepper until done. Put 1/2 of your meat mixture on the end of your rolled out dough. Spread meat out to the edges. Add 1/2 cheese. Fold dough over meat and cheese. Pull dough as far as you can so that the other 1/2 ingredients can be laid on top and dough can be folded one more time. Seal edges. Bake at 350° for 20 minutes. Sprinkle with Parmesan cheese and garlic butter. Bake 7 minutes. Slice. Serve with sauce.
Chop the stems. Simmer them for 2 minutes in 1 Tbsp. butter. Add to them: bread crumbs, almonds, chives and milk. Mix well. Season with salt and paprika. Brush the caps with butter. Place them cap side down on a greased broiler rack. Broil the mushrooms for 2 1/2 minutes. Reverse them. Place bread crumb mixture in each cap. Dot with butter. Broil them for 2 1/2 minutes longer. Serve them sizzling hot!
Place ingredients in baking dish in order given. Sprinkle each layer with salt and pepper. Bake at 350° for 1 1/2 hours or until tender. Yields 6 servings.
Combine all ingredients in container of an electric blender; process on low speed for 1 minute or until smooth. Cover and chill thoroughly. Stir well before using. Yields 2 cups.
Melt butter in heavy sauce pan over low heat; add flour stirring until smooth. Cook one minute, stirring constantly. Add milk, cook over medium heat, stirring until mixture is thickened and bubbly. Add cheese. Yield: 2 cups.
Sweeten strawberries with 2 tablespoons sugar; set aside. Combine biscuit mix, 3 tablespoons sugar, 3 tablespoons butter, milk and nuts; mix until moistened. Knead on floured board 4 to 5 times. Roll or pat dough into circles, about 1/4-inch thick. Cut 8 (3-inch) circles, using biscuit cutter. Place 4 circles on ungreased sheet; brush tops with melted butter. Top with remaining circles. Bake at 425° for 10 minutes. Separate circles; fill with strawberries and topping. Makes 4 servings.
Melt American cheese and milk in a double boiler for 12 minutes. Cook pimento, egg, vinegar and sugar for 30 minutes and while still warm add 1 cup mayonnaise.
Sprinkle chicken with salt and pepper and arrange in 13 x 9-inch pan. Set aside. Melt butter in skillet over medium heat; add onion and saut 5 minutes or until tender. Stir in paprika. Add green onions, reserving 1 tablespoon. Cook, stirring occasionally, 4 minutes. Spread onion mixture over chicken. Drizzle with orange juice and bourbon. Bake at 400° for 50 minutes, turning occasionally and basting with pan drippings. Top with peaches and nutmeg. Bake 15 more minutes or until done. Sprinkle with reserved green onions.
Cream Crisco and sugar. Add eggs, one at a time. Add salt, flour and vanilla. Fold in drained pineapple. Bake in greased 10-inch tube pan at 325° for 30 minutes.
Mix undiluted soup, sugar, mustard, pepper, salad oil, vinegar, salt and Worcestershire sauce. Bring to boil. Let cool for a few minutes and pour over carrots and bell peppers. Chill before serving.
Mix the eggs, sugar, flour, salt and milk together. Add the corn (liquid drained). Melt the butter or margarine in the baking dish you are going to use. Pour the mixture into the baking dish. Place the baking dish into a shallow pan filled with hot water to within 1-inch of the top of the baking dish. Add 1/4 cup evaporated milk to the mixture (this will help to brown nicely). Bake at 350° for approximately 1 hour. (A cake tester should emerge clean.) Good appetite!
Combine sugar, cornstarch and water. Cook over medium heat until thickened and transparent. Add peaches; cook for 3 minutes. Remove from heat; stir in lemon juice. Pour into pie shell. Top with top crust. Bake at 425° until crust is slightly brown.
In medium bowl, combine all ingredients; mix well. Place bean mixture into a deep round casserole dish. Bake at 400° for 25 minutes, or until meatballs are tender. Makes 6 servings.
On low speed, cream butter and sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients and add alternately with milk and vanilla. Mash 1/2 cup berries and stir in by hand. Add rest of blueberries whole and stir in by hand. Grease muffin tins well with Crisco (top surface, too). Pile the mix high in each muffin cup. Sprinkle sugar over tops. Bake at 375° for 30 minutes. Cool in pan at least 30 minutes.
Bake cake according to directions in 9 x 13-inch greased and floured pan. Remove cake from pan and cool. Wash pan and replace cooled cake. Spread 2 cans pie filling over cake. Spread Cool Whip over filling. Chill in refrigerator at least 2 hours. Serve cold.
In a small bowl, sprinkle yeast and pinch of sugar over warm water. Let stand 2 to 3 minutes; then stir to dissolve yeast; set aside for 5 to 6 minutes. In a deep mixing bowl, combine 1 cup sugar, 4 cups flour and salt. Make a well in center and pour in yeast, milk and 3 eggs. Stir until mixed and beat until well mixed. Beat in butter and add 2 cups of flour, 1/4 cup at a time, until dough can be made into a soft ball.
Blend flour, margarine and nuts. Press on bottom of long baking dish. Bake 20 minutes at 350°.
Brown hamburger. Take skin off sausage; mince up and cook. Saute 4 garlic cloves in olive oil until almost done. Add tomato sauce along with crushed tomatoes and a sprinkle of oregano. Add in hamburger and sausage. Drain off fat. (Simmer for flavor.) Grate Mozzarella cheese in bowl. Add large curd cottage cheese, 4 eggs, oregano, salt and pepper; mix together.
Saute onions and pepper. Add the next 6 ingredients; simmer. Pour into casserole dish; top with cheese. Bake at 350° for 1 hour.
Remove stems from spinach. Wash leaves and pat dry. Set aside. Melt butter in a large skillet over medium heat. Add green onion. Cook, stirring constantly, until tender. Add spinach, sugar and salt. Cover and cook 3 to 5 minutes or until spinach is wilted and tender, stirring once. Drain and serve immediately. Yields 3 servings.
Sift dry ingredients into mixing bowl. Cream shortening and sugar into dry mixture. Add eggs, pumpkin and vanilla. Bake in greased and floured tube pan for 10 minutes at 350°, then decrease heat to 325° and bake for 1 hour to 1 hour and 15 minutes.
Combine all except tomatoes and lettuce. Cover and chill. To serve, cut tomatoes in 6ths almost to the edge. Place them on beds of lettuce and put 3/4 cup heap of egg salad in center of the tomato flower.
Mix all ingredients. Pour into two greased loaf pans. Bake in preheated 325° oven for 1 hour. Remove from oven. Let cool in pan for 10 minutes. Remove from pan. Let cool on wire rack.
Layer chicken breasts. Cover with mushroom soup. Sprinkle cheese and stuffing. Melt butter over. Sprinkle seasoning on top. Bake at 350° for 1 hour and 15 minutes, covered.
Combine peaches and water; cook gently 10 minutes. Add sugar; slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 15 minutes, stirring frequently to prevent sticking. Pour, boiling hot, into sterilized Ball jars. Adjust caps. Yield: About 4 pints.
Boil the chicken and debone. Grease bottom of long baking dish. Put crushed Doritos on bottom, then layer of chicken. Mix the soups, tomatoes and chicken broth. Pour this over the chicken and layer again until all is used. Over this, sprinkle the cheese and complete by making top layer with crushed Doritos. Bake at 325° for 30 to 40 minutes.
Add and process ingredients in the order listed. Add water until desired consistency. Adjust to taste and spread on sandwiches and pizza. Add some liquid from cooking pasta and serve with pasta.
Boil raisins in water for 5 minutes and let cool. Cream shortening and sugar, then add well beaten eggs. Add vanilla, combine with raisins. Sift flour with baking powder, soda, salt, cinnamon, nutmeg and allspice. Add chopped nut meats. Blend well and chill. Drop from teaspoon on cookie sheet. Bake for 12 minutes in 350° oven.
Cook sausage until done. Drain grease and crumble. Mix sausage and Swiss cheese. Sprinkle in pie shell. In bowl, add remaining ingredients to lightly beaten eggs. Pour mixture into pie shell. Bake at 375° for 40 to 45 minutes. Cool on rack for 10 minutes. Makes 6 to 8 servings.
Cook & drain sausage. Let hash browns thaw. Separate rolls into 8 triangles & press in ungreased 12-inch pizza pan. Press over bottom & sides to form crust. Seal perforations. Spoon sausage on rolls. Sprinkle with potatoes. Top with cheese. Mix remaining ingredients pour over cheese. Bake at 350° for 25 - 30 min.
Add amount of water called for on orange juice and lemonade cans. Add cranberry juice, sugar and strawberries. Add ginger ale and sherbet ball last.
Bake in square pan, greased, for 20 to 25 minutes at 350°. Cut in squares. Don't overcook.
Stir over medium heat to boiling. Boil for 3 minutes. Pour quickly into hot jars (6 ounce). Seal with paraffin or process 10 minutes.
Preheat oven to 400°.	Combine all ingredients, except Pita bread, and mix well. Split open one end of each Pita bread. Divide filling evenly and spoon into the open end. Wrap each sandwich tightly in a piece of aluminum foil. Bake 15 to 20 minutes. Serve hot.
In medium bowl combine pumpkin, dry pudding mix, dry milk powder, pumpkin spice and water. Mix well using a wire whisk. Blend in Cool Whip lite. Pour mixture into pie crust. Refrigerate 15 minutes. Spread remaining 3/4 Cool Whip on top of set filling, sprinkle pecans evenly on top. Refrigerate until ready to serve.
Layer pork chops. Slice potatoes and lay on top. Mix the soups together and pour on top. Bake at 400° for 1 hour.
In large glass bowl, layer bottom and sides with lettuce. Over lettuce layer separately in order: bell pepper, onions, cheese, celery, carrots and peas. Spread mayonnaise on top. Sprinkle sugar on top of mayo. Let set in refrigerator over night. Next day garnish with bacon and boiled eggs. Can also garnish with tomatoes and olives.
Combine onion soup mix and water and set aside. Flour, salt and pepper steaks and brown quickly on both sides in small amount of oil. Place into greased 9 x 13-inch casserole and pour soup mix over steaks. Bake at 400° for 45 minutes or until tender. Good served with rice or mashed potatoes.
Heat oven to 375°. Beat together margarine and sugars until light; beat in egg and vanilla. Combine flour, baking soda, salt and spices. Add to margarine mixture, mixing well. Stir in uncooked oats and rest of ingredients. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for chewy cookies, 10 to 11 minutes for a crisp cookie. Cool 1 minute, then remove to cooling rack; store in tightly covered container.
In skillet, brown beef and cook sausage and onion with oregano until done. Stir to separate meat (use shortening, if necessary). Pour off fat. Add soups and water. Combine meat mixture and noodles. Pour into 2-quart shallow baking dish (12 x 8 x 2-inch). Cover. Bake for 40 minutes (375° to 400°) or until hot. Top with cheese. Bake until cheese melts. Makes about 7 cups.
Heat sour cream, Cheez Whiz and green chilies. Pour over hominy and bake at 350° for 30 minutes.
Combine first 5 ingredients in bowl, mixing well. Stir in oats and coconut. Pour into pie shell. Bake at 350° for 30 to 35 minutes or until pie tests done.
Combine flour, softened margarine and salt, cutting together like pie dough. Set aside. Combine yeast, warm water and 1 tablespoon sugar. Stir together. Let stand 10 minutes. Add the egg. Stir a little. Make a well in dry ingredients. Pour liquid ingredients into dry ingredients. Stir with a fork. Divide dough in half. Roll out one portion on floured surface into a 9 x 12-inch rectangle.
Combine eggs, milk, flour and salt in the listed order in a blender. Process on High for 1 minute. Fill greased muffin cups 2/3 full. Place in cold oven; turn oven to 450°. Bake for 30 minutes. Do not open oven door while baking.
Grease and flour a 9 x 12-inch pan. Sprinkle coconut and pecans over bottom. In a bowl, mix cake mix according to directions on box. Pour into pan on top of coconut. In separate bowl, put melted butter, softened cream cheese and powdered sugar. Mix until smooth. Pour on top of cake mixture. Bake at 325° for 40 minutes. Cool.
Brown Tater Tots as directed less 10 minutes. Brown and drain hamburger meat. Combine in 9 x 13 casserole dish partially cooked Tater Tots, browned hamburger and soup. Stir together and top with grated Cheddar. Bake in oven at 350° for 20 minutes or until soup is hot and cheese is melted.
Mix all ingredients in a large bowl. Do not drain pineapple juice. Flour and grease pan. Bake at 350° for 35 to 45 minutes.
Dissolve yeast in warm water. Add sugar to yeast and water. Add salt, oil and flour and mix well. Grease bowl and put dough in and turn over so top of dough will be well-greased. Put in warm place and let rise until doubled. Roll out on floured paper and knead until stiff enough to make rolls. Let rolls rise until doubled in size and bake at 425° until brown.
Combine first 3 ingredients; let stand overnight in the refrigerator. Next day, add marshmallows, pecans and Cool Whip. Mix well together. Serve cold.
Bring spaghetti sauce, tomatoes, onion and green pepper to a low boil. Then mix noodles and hamburger. Put in a 9 x 13-inch dish. Top with Mozzarella cheese and bake at 350° for 30 minutes.
Cook, drain and rinse noodles. Brown meat and onions. Add tomato paste, salt and pepper and water. Simmer 5 minutes. In separate bowl, combine milk, cream cheese, Parmesan cheese, salt and green pepper. Heat to blend. Alternate layers in casserole (2 quarts). Bake 20 minutes in a 350° oven. Add 1/4 cup Parmesan cheese before serving. Makes 6 servings, 2 quarts.
Mix eggs and sugar. Add milk and pineapple (including juice or syrup). Add 3 slices of the cubed bread, mixing gently. Pour in buttered 1 1/2-quart casserole and top with remaining 2 slices of cubed bread. Pour the melted butter on top and bake at 375° for about 45 minutes.
In small saucepan, over medium heat, melt margarine. Add lemon peel, lemon juice and cornstarch. Stir to blend. Slowly add half and half, stirring constantly. Add cornstarch and simmer until thickened. Makes approximately 1 1/2 cups.
You will also need 8 to 10 (7 ounce) paper or plastic cups. For decoration: gummy worms and frogs candy flowers, chopped nuts or granola.
Melt butter; stir in brown sugar and milk. Boil and stir 2 minutes until mixture reaches a hard boil that you can not stir down. It will look light and foamy. Remove from heat. Stir in peanut butter and vanilla. Mix powdered sugar until smooth. If it's hard to mix, use a mixer and add extra milk a teaspoon at a time. Pour into greased 9 x 13-inch pan until cool. Cut into squares.
Preheat oven to 450°. Cut potatoes into 1/4-inch thick slices. Generously spray both sides of potato slice with oil. Bake 20 minutes or until lightly brown; remove from oven. Generously brush potato slices with barbecue sauce; sprinkle with cheese, onion and bacon. Return potato slices to oven. Bake 3 to 5 minutes or until cheese is melted.
Blend together flour, butter and confectioners sugar as for a pie crust. Spread in an ungreased pan, 9 x 13-inches and pack down into a crust; bake in 350° oven for 20 minutes. While	crust is baking, beat the eggs with a fork and add the sugar, salt, lemon juice, flour and baking powder. Pour this mixture over the baked crust and return to oven for 25 minutes more. Remove from oven and dust with confectioners sugar. Cool and cut into squares.
In a small saucepan, boil 1 cup water and add oats, honey, margarine and salt. Let cool. Combine yeast, sugar and 1/3 cup warm water in a large bowl or a food processor. Let proof. Add 2 cups flour to the yeast mixture. When oat mixture is warm, but not hot, add it to the flour mixture and knead dough 10 minutes or process 15 seconds or until dough is smooth and elastic, adding more flour if necessary.
Peel and slice cucumbers into rings. Soak rings in lime water for 24 hours. Drain and wash in cool water. Soak 3 hours in cool water. Drain.
Bake cake according to directions; cool completely. Make pudding according to directions on box; cool completely. In a large bowl, crumble 1/4 of cake. Cover with 1/4 of pudding. Cover pudding with 1/4 Cool Whip. Continue layering until all ingredients are used. Put in refrigerator to chill thoroughly.
Place all ingredients, except flavoring, in a bowl over boiling water or double boiler (bowl works best). Beat for 7 minutes. Remove from heat. Add flavoring. Frost cake.
Cut potatoes in quarters. Place in a large stockpot with water to cover. Boil over high heat uncovered for 30 minutes or until soft. Drain and mash with potato masher or pass through a food mill. While hot, add butter, cream cheese, heavy cream and salt and pepper to taste. Whip until smooth with a wooden spoon.
Mix all ingredients well and pour into 2 graham crusts. Refrigerate to set. May top with additional Cool Whip.
Slice sausage into 1/2-inch slices. Cook in large pot, over medium heat, until browned. Spoon off all but 2 teaspoons of drippings. Add garlic and onions; cook until soft, 5 to 10 minutes. Stir in tomatoes and their liquid, breaking up tomatoes with spoon. Add broth, wine and basil. Bring to boil. Reduce heat and simmer, covered, 30 minutes. Add parsley, pepper, zucchini and pasta. Simmer, stirring gently, for about 25 minutes or until pasta is al dente. Garnish with Parmesan cheese.
Cook tortellini according to directions; cool. Add remaining ingredients and toss. Chill.
Mix all ingredients except cheese. Place in a 9 x 13-inch pan. Top with cheese. Bake 2 hours at 325°. Serves 6 to 8. Holds well in refrigerator. This is a super quick dish. Not expensive to make. Great for any time or anywhere.
Cook noodles in salted boiling water 15 minutes. Drain. Put in buttered casserole and add soup that has been stirred smooth and mixed with water. Mix together well and sprinkle cheese on top. Bake for 1 hour in a 325° oven.
Mix thoroughly 1/2 can soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie plate. Bake at 350° for 25 minutes; spoon off fat. Frost with potatoes; top with remaining soup and cheese. Bake 10 minutes more, or until done. Garnish with cooked sliced bacon if desired.
Cook all ingredients, except pea pods, for 5 to 7 hours in crock-pot.
Peel potatoes if the skin is tough, otherwise, just rinse and pat dry. Cut potatoes into thin slices, but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Place potatoes in a microsafe dish or pan. Sprinkle with melted butter and chopped herbs. Microwave at High power for 10 minutes, rearranging the potatoes after 5 minutes. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave for another 4 to 6 minutes at High power until cheeses are melted and potatoes are soft. Sprinkle with salt. Serve potatoes as a side dish or as a main dish with just a salad.
Mix together all ingredients, except vanilla, in a 3-quart heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Cook to soft ball stage (236°). Continue stirring to prevent sticking. Remove from heat. Cool 5 minutes. Add vanilla; beat with wooden spoon until candy begins to thicken. Drop rapidly from tablespoon onto waxed paper. (If candy becomes too stiff to drop, stir in 1/2 tablespoon hot water.) Makes 1 1/2 pounds candy.
Melt margarine in soup kettle. Add chopped onion; cook until limp, not brown. Add ground beef; stir and cook until red color is gone. Pour in tomatoes, consomme and water. Add rest of ingredients. Cover kettle; cook over low heat for 45 minutes. Great main course, Gene's favorite.
Place beef cubes in a baking dish. Cover with cream of mushroom and onion soup. Stir, cover and bake at 325° for 2 1/2 to 3 hours. Stir occasionally. Serve over egg noodles or rice. Serves 4 to 5.
Mix all ingredients together in bowl. Cover and refrigerate overnight. Next day, put into greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Brown ground beef. Drain. Add vegetables and gravy. Mix. Put mixture in one pie crust. Use second crust as lid. Bake at 350° until golden brown.
Place bottom pie crust into 9-inch pie plate. Lightly scramble 3 eggs. Cut sausage into cubes and cut Mozzarella cheese into cubes. Mix ingredients and pour into pie crust. Take the remaining top pie crust and cut into strips. Lay strips crisscross on top of pie and use a fork to press ends of crust together. Place on a cookie sheet and bake at 350° for 70 minutes in a preheated oven.
To make sauce, put all dry ingredients, herbs, water, canned tomatoes, paste and sauce in big pot on medium heat. In frying pan, saute garlic and 1/2 onions in bacon fat. Add meat, cut in 1-inch cubes and sausage. Add to pot of sauce. In same pan, brown ground beef with other 1/2 of the onions. Add to sauce pot. Reduce heat to a simmer and cook until all ingredients have a chance to meld. Serves a crowd.
Cook hamburger, peppers and onion; drain. In a pan, put tortillas and some shredded cheese. Then a layer of meat mixture. Then more tortillas and more shredded cheese, then more meat mixture. Then put in oven for 30 minutes then more cheese until cheese is hot.
Cut up round steak, beef strips or beef cubes into bite size pieces. Deer meat is good also. Sprinkle with paprika. Let stand 10 minutes. Add butter, chicken bouillon and garlic. Boil for 30 minutes. Add bell pepper, onion, mushrooms and water chestnuts. Boil 10 more minutes.
In a bowl, toss chicken, celery, green pepper, onion and mayonnaise; cover and chill. Just before serving, mix in potato chips. Serve on salad or lettuce leaves. Garnish with melon wedges and strawberries.
In a large bowl, combine water, yeast and sugar. Let rest 15 minutes. Stir in crushed Vitamin C, 1/2 flour, oil and salt. Stir until batter is smooth. Add flour until it can't be stirred, then knead by hand until remainder of flour is used up. Knead until dough has the consistency of bubble gum. Let rise until doubled; punch down. Form into 2 or 3 loaves. Place into greased loaf pans. Let rise. Bake at 350° for 40 minutes. Cool before slicing.
In shallow bowl, combine pecans, sugar and cinnamon. Separate the bread sticks and dip in pecan mixture. Shape as desired. Place on baking sheet lightly coated with cooking spray. Bake at 375 for 13-15 minutes. Remove from oven and serve warm.
Put all ingredients at once in a pan and cook to a hard-ball stage, tested in ice cold water. When cooked sufficiently, add 1 teaspoon lemon extract. Stir just enough to blend in. Immediately pour on buttered plates to cool. This needs no stretching, but it should be very hard and brittle. This is very good.
Press crescent rolls in a 9 x 13-inch pan. Bake at 375° for 8 minutes.