HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees. Cut four 20-inch long pieces of foil. Divide and layer tomatoes, onions, mushrooms, peppers and potatoes on each foil piece. Place chicken breast on top of vegetables. Mix Worcestershire sauce and pepper in a small bowl. Spoon over each breast. Top with 1 teaspoon margarine and 1 teaspoon honey. Seal packets by bringing opposite sides of foil together and fold over several times. Fold over the other two ends of foil tightly. Pierce top of foil twice with knife to vent. Arrange packets on baking sheet. Bake for about 35 minutes. Can be assembled ahead and refrigerated for up to two days. A great do-ahead main dish for a week-end bar-b-que. Can be grilled as well. Place foil side down about 4-6 inches from heat source for about 15 minutes. Serves four.
Mix all ingredients. Makes a sticky dough. Refrigerate one hour or overnight. Use a lot of flour to roll out. Makes four 9-inch pies.
Cut each roll lengthwise into 2 halves. Spread mayonnaise on 1/2 of each roll. Place 3 slices of cooked turkey bacon over the mayonnaise. Place tomato slices and lettuce over the turkey bacon. Serve open-faced or as a closed sandwich. Enjoy!!
Melt butter. Add rest of ingredients; stir. Brush top and bottom of bun. Stack with ham and cheese. Wrap in foil. Bake at 350° for 10 to 12 minutes.
Mix vinegar and soda and set aside. Cream sugar and shortening; add eggs. Add a little food coloring to cocoa to make a paste. Add to creamed mixture with rest of coloring. Add flour and salt, alternating with milk. Add vanilla, then vinegar and soda. Beat well. Use 2 (8-inch) round pans (greased and floured). Bake 30 minutes at 350°. When cooked, split to make 4 layers.
Dissolve yeast in water. Melt butter. Mix all ingredients together. Leave in refrigerator for 2 hours. Fill muffin pan 1/2 full. Bake at 350° for 20 minutes.
Dissolve jello in boiling water and let cool. Add strawberries, pineapple, cranberry sauce and pecans. Put into a 12 x 8 x 2-inch pan or mold sprayed with cooking spray. Chill until firm.
Add salt and pepper to meat. Toss all ingredients together and serve. Leftovers taste good too, only not crunchy.
Cream oleo, Crisco and sugar; add eggs and mix. Add buttermilk. Add vanilla, baking soda and salt; mix well. Stir in flour until mixed well. Heat oven to 350°. Drop mixture by using a tablespoon on a greased cookie sheet. Bake for 13 minutes. Makes 3 to 4 dozen cookies. May ice with lemon frosting.
Mix first 4 ingredients and place in 8-inch glass dish. Then mix last of ingredients until crumbly. Sprinkle crumb mixture over top of apples. Microwave on High for 12 minutes. Let stand 10 minutes before serving. Can serve with ice cream or whipped topping.
Mix ingredients in order given. Shape into balls on cookie sheet. Dip a fork or glass in sugar and flatten each cookie. Bake in 350° oven for 10 to 12 minutes. Makes 100 cookies.
Place chops in 9 x 9-inch baking dish. Sprinkle onion soup mix over chops. Add 1/4 cup water and bake in 425° oven for 1 hour.
Combine sugar and water. Boil 3 minutes. Cool. Mash bananas. Add to fruit juices and stir in sugar syrup. Pour into containers and freeze. When ready to serve, thaw slightly. Pour carbonated beverage over mixture.
Parboil cabbage to loosen leaves. Mix meat, rice, onion, egg, salt and pepper. Roll balls in cabbage leaves. Place in pan and pour mixture of soup, sauce, vinegar and sugar over. Bake at 350° for about 1 hour.
Brown meat, garlic, salt and pepper in margarine. Drain and add tomato sauce and simmer 20 minutes. Cook noodles as directed on package; drain. Soften cream cheese and add to sour cream and onions. Combine meat mixture and noodles (or lasagna) and pour into a 9 x 13-inch casserole. Sprinkle with Cheddar cheese and bake at 350° for 20 minutes. Serves 8 or more.
To make meatballs: Combine all ingredients (mixture will be soft). Shape into walnut size meatballs. Place meatballs in a single layer on wax paper lined cookie sheets. Freeze until solid. Store frozen meatballs in freezer bags until ready to cook. Makes approximately 80 meatballs. These are good for something rather quick. Takes approximately 1 hour baking time.
Boil all ingredients, except honey, for about 3 minutes. Strain through cloth to remove all seeds and lemon rind. Mix well with honey. Take one warm tablespoon at a time at 1/2 hour intervals.
In a skillet, brown beef in the vegetable oil. When browned, add the flour and stir until flour starts to brown. Add water and stir. Add the hot sauce, Worcestershire sauce, salt and pepper. Stir well. Bring to a boil. Now add the carrots, onions, peppers and tomatoes if desired. If the sauce seems too thin at this point, you can thicken it with a bit of rue which is flour that you have heated in just a slight bit of vegetable oil or you can add just a touch of cornstarch. Once the vegetables have been added, bring to a boil once again, then cover and simmer until vegetables are tender. The longer it simmers the better it will taste. It is great served over noodles or over rice.
Beat eggs until lemon colored. Add bread, sausage, etc. Pour into a greased 9 x 13-inch baking dish. Sprinkle cheese on top. Refrigerate overnight. Bake at 350° for 45 minutes.
Cook onion, celery and pepper. Add ketchup, sugar and vinegar. Warm, then add to meatballs.
Add onion, catsup and dressing into blender or food processor. Add softened cream cheese into mixture and blend until mixed. Refrigerate for a few hours.
In saucepan, mix sugar and flour; whip eggs and add to juices. Cook until it thickens. Add the macaroni and all the fruit to 3/4 container Cool Whip. Cool 2 hour.
Cook potatoes in boiling water until tender (45 minutes to 1 hour). Let cool, peel and mash. Add 1/2 cup sugar, eggs, vanilla, milk and 1/2 cup butter to potatoes. Beat at medium speed with electric mixer until smooth. Spoon into a greased 12 x 8 x 2-inch dish. Combine remaining ingredients and sprinkle over potatoes. Bake at 350° for 30 minutes.
Beat cream cheese and milk together. Fix pudding by directions. Mix milk mixture to pudding. Make layer of bananas, wafers and pudding mixture or put pudding mixture on the bottom of 9 x 10-inch pan. Put bananas and wafers in, then to finish, put a layer of Cool Whip on top. Cool for 1 hour before serving.
Saute onion in oil in 2-quart boiler. Add rice, salt and chili powder. Pour in broth plus enough water to make 16 ounces liquid. Bring to boil and then cover and simmer until rice is done.
Brown hamburger, onion and celery in skillet; drain fat. Pour hamburger into baking dish, 2 1/2-quart dish. Add 3 cups boiling water, rice and dry vegetable soup. Cook 1 hour at 350°.
Mix first 4 ingredients. Roll into balls. Put into 9 x 13-inch pan or baking dish. Mix other ingredients and pour over meatballs. Bake at 325° for 45 minutes or until juice is cooked up.
Take Love and Loyalty, mix it thoroughly with Faith. Blend it with Tenderness, Kindness and Understanding. Add Friendship and Hope, sprinkle abundantly with Laughter. Bake it with sunshine.
Blend cheese with margarine. Stir flour with salt and paprika and mix well. Wrap 1 tablespoon of mix around each olive. Completely cover the olive. Freeze in a plastic bag. To serve, place frozen puffs on ungreased cookie sheet and bake in 400° oven for 10 to 15 minutes until golden. Olives will be quite hot. Serve on toothpicks.
Mix the first four ingredients together. Add the strawberries. Bake in 3 round cake pans at 350° for 25 minutes or until done. Cool before frosting.
Mix milk and lemon juice; add other ingredients. Pour in crusts. Chill for 4 hours.
Saute onion, green pepper and celery in oil over low heat. Add garlic and parsley. Remove from pot. Brown chicken slowly in remaining oil. Add bouillon, vegetables, rice, salt, cayenne pepper, Worcestershire and water. Cook over low heat 1 hour. Add sausage. Add more water, if necessary, and correct salt.
Cream the cream cheese with the sugar. Add milk and mix well. Combine with the thawed topping. Remove the brown crumbs from angel food cake. Break or cut the cake into small pieces. Mix cake with the creamed mixture. Combine cherry pie filling with almond flavoring. Swirl into cake mixture. Pour into a 9 x 13-inch dish or serve from a pretty crystal bowl.
Cream sugar and margarine. Add eggs one at a time. Add chocolate syrup, nuts and flour. Bake at 350° for 20 to 25 minutes.
Mix together cake mix, oleo, egg and vanilla. Put into a greased and floured 9 x 13-inch metal pan. Cream together cream cheese, powdered sugar, eggs, pecans and vanilla.	Bake at 350° for 40 minutes.
Gather polk greens in spring of year. Look and wash well. Parboil greens; rinse. Boil again. Put 2 tablespoons of soda in water, rinse well. Squeeze out all the water you can. Put greens and cut up onion in skillet with fair amount of Crisco. Cook until onion is translucent. I like to scramble 3 or 4 eggs, then mix with cooked greens.
Preheat oven to 400°. Sprinkle cheese in pie crust. Whisk eggs until frothy. Add other ingredients and mix. Pour over cheese. Bake at 15 minutes. Reduce heat to 350° and bake an additional 15 to 20 minutes or until center is set.
Mix. Spread over mix. Top with remainder of Cool Whip before serving. Refrigerate.
In a 2-quart saucepan over high heat, bring to boiling soup mix, rice and water. Reduce heat. Cover and simmer 25 minutes until tender, stirring occasionally. Stir in green onions, if used. Yields 4 servings.
Make cake as directed on box; add poppy seed to cake mix. Stir and bake as directed. Poke holes in cake and add in holes caramel syrup. Top with Cool Whip and crushed up candy bars.
Combine butter and sugar. Mix in egg yolks, flour, and vanilla. Roll balls the size of marbles. Indent with your thumb and fill with a dab of jelly. Bake at 350 for 10 - 12 minutes.
Heat 3 to 4-inches of oil to 375° in deep fryer. Measure 1 1/2 cups flour and the remaining ingredients in a large bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Stir in remaining flour. Turn dough onto well floured surface. Roll around lightly to coat with flour. Gently roll dough 3/8-inch thick. Cut with floured doughnut cutter. With wide spatula, slide doughnuts into hot fryer. Turn doughnuts as they rise to surface. Fry 2 to 3 minutes or until golden brown. Carefully remove from oil. Drain. Serve plain, sugared or frosted. Makes 2 dozen.
Mix all together. Spread into a greased 13 x 9 x 2-inch baking dish. Bake at 350° for 30 to 35 minutes, until brown. Let cool, cut into squares.
Parboil eggplant; drain. Saute onion, celery and shrimp in butter in skillet. Add tomato. Cook to desired consistency. Add salt, pepper, Tabasco sauce, Worcestershire sauce and bay leaf. Add eggplant. Spoon into 4 x 7-inch baking dish. Top with bread crumbs. Bake at 350° for 20 minutes. Yields 8 servings.
Place chicken parts in large saucepan with water to cover. Cook over medium-high until tender. Remove from saucepan and dice meat, reserving cooking liquid. Fry sausage. Dice or chop. In 2 teaspoons of sausage fat, saute chopped onion, pepper and celery until almost tender; then add scallion. Cook few minutes more. Add ham, sausage, chopped chicken, butter and parsley to pan. Add the reserved liquid from cooking to chicken; season with salt and pepper. Simmer 15 minutes before blending into rice. Serves 4 to 5 people.
Combine eggs, half and half and cheese. Cook ham slice and cut into small cubes. Add to mixture. Add parsley and garlic powder. Mix well. Pour into pie crust. Bake at 375° for approximately 1 hour. When done, middle should be raised and browned lightly. Cover pie crust edge with foil to keep from overbrowning.
Crush red hots to powder. Mix to all other ingredients. Keep in a closed container. Add 2 to 3 heaping teaspoonfuls to 1 cup boiling water.
Have all ingredients at room temperature. Cream butter, sugar and pumpkin until smooth. Add eggs. Blend well. Sift flour, baking powder and spices together and add alternately with milk to egg batter. Do not overmix. Fold in nuts and raisins. Sprinkle a little cinnamon sugar on top before baking. Bake in greased muffin tins at 375° for 25 minutes or until done. Do not open oven door while baking or muffins will have a tendency to fall. Equal amount of mashed sweet potatoes may be substituted for the pumpkin. May be frozen and reheated. Yield: 2 dozen.
Slice zucchini. Roll in flour, then roll in milk/egg mixture. Roll in bread crumb/Bay seasoning mixture. Let set 1 hour before frying in canola oil.
In a medium bowl, combine flour, baking powder and salt. In a large bowl, combine 1 cup sugar and vegetable oil. Mix well. Beat in eggs and vanilla. Gradually stir in flour mixture. Stir in mini morsels (do not use whole bag, it will be more than you need). Shape into balls. Roll in remaining 1/4 cup sugar. Bake at 350° for 8 to 10 minutes on ungreased cookie sheet.
Put meat in roaster. Add onion soup mix; sprinkle on. Add potatoes, onions and carrots. Mix together cream of celery soup, water and catsup. Pour over stew. Bake, covered, for 2 to 3 hours.
Dissolve jello in water. Put in blender or food processor. Add cheese in 1-inch cubes. Blend until smooth. Stir in berries and nuts. Pour into mold. As jello begins to thicken, stir to distribute fruit and nuts evenly.
Mix together flour, salt, pepper and other seasonings with corn meal. Fry in hot oil until brown.
Mix first 3 ingredients and bring them to a boil. Brown the 1/3 cup sugar; add to first mixture while cooking to soft ball stage. Drop on oil paper.
Add dry yeast to warm water. Add sugar and egg to yeast and water; add Crisco and flour. Mix until smooth. Turn into large bowl. Cover tightly. Refrigerate 12 hours. Take out and knead lightly. Pat out 1-inch thick and cut out. Place on buttered pan and butter top. Let rise at room temperature about 1 hour. Bake at 500° for 12 to 15 minutes until brown.
Mix cream cheese, 1/3 cup sugar, 1 tablespoon flour and 1 egg with orange flavoring and rind and set aside. Cover apricots in warm water and soak for 30 minutes. Drain apricots and cut them in small pieces. Cream sugar and butter. Add egg. Add water and juice.
Slice the meat diagonally against the grain into 1/8-inch strips. Heat a large nonstick or regular skillet (use 1 tablespoon of oil) and brown the steak quickly over high heat. Push aside.
Fry sausage; drain and crumble into a greased 9 x 13-inch casserole dish. Sprinkle cheese over sausage. Mix well the remaining ingredients; pour over sausage mixture. Bake at 400° for 25 to 30 minutes, until set and browned on top. Cool 5 minutes before slicing.
Combine all ingredients, beating well until spreading consistency. Place 1/4 teaspoon frosting on each warm cookie.
Combine both ingredients; heat until boiling. Serve hot. Garnish with lemon slices.
Cook noodles in boiling salt water until done. Drain well. Saute onions, green pepper and celery in 1/4 cup butter. Add to noodles with salt, pepper and parsley flakes; stir well. Blend in sour cream and lemon juice. Place in buttered casserole; top with crumbs, blended with remaining butter. Bake at 350° for 30 minutes. Makes 8 servings.
Mix all ingredients. Drop by teaspoon into hot cooking oil. Cook until golden brown, about 3 minutes. Makes 24.
Make jello using boiling water, add strawberries, bananas, and crushed pineapple. Put half mixture into a 9 inch square pan, chill until firm. Spread with the sour cream and add the rest of the jello mixture. Chill till firm. Cut into square to serve.
Combine butter or margarine, salt and water. Heat to boiling. Sift flour and measure. Add to boiling mixture. Beat vigorously until mixture leaves sides of saucepan and does not cling to spoon.
Cook macaroni as directed. Meanwhile, grate the cheese, set aside. Combine milk, eggs, salt and pepper, swish lightly until smooth.
Butter 10 x 15 pan. Fill with graham crackers, broken apart. Bring to a boil butter and sugar and boil for 2 minutes. No more. Add pecans and pour over crackers. Bake at 325° for 10 to 12 minutes. Separate with fork and put on foil at once. Keep in Tupperware container in refrigerator. Keeps up to 2 to 3 weeks. Do not freeze.
Mix as for drop cookies. Bake in greased 9 x 13-inch pan for 30 minutes or until done. Frost with chocolate frosting.
Slice each hot dog in half lengthwise. In small bowl, crumble onion rings. Reserve 2 tablespoons for topping. Combine potatoes, butter, crumbled onions, salt and pepper in shallow 1 1/2-quart casserole dish and blend well. Combine soup and milk in small bowl. Pour 3/4 soup mixture over potato mixture and blend. Arrange hot dogs, cut side down, on top of potatoes. Sprinkle with reserved crumbs. Pour remaining soup mixture over onions. Bake 25 minutes at 375°. Serves 4.
Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat.
Tear lettuce into bite-sized pieces. Dice bacon and fry crisp. Remove bacon from pan and lightly brown almonds in the bacon fat. Drain on paper towels; blot excess fat away. Combine sugar, vinegar, lemon juice, paprika, celery seed, honey, onion, mustard and salt in saucepan. Heat until sugar is dissolved, stirring constantly. Cool slightly and pour into a jar with tight lid. Add oil and shake well. Combine lettuce, oranges, bacon and almonds in serving bowl. Pour warm dressing over salad just before serving.
Bring first 4 ingredients to a full boil. Boil 10 minutes, stirring constantly. Add vanilla and beat until thick.
Cut avocado into large dice. Combine with tomatoes, onion and cilantro. Sprinkle with 2 tablespoons lime juice. Add salt and pepper if desired. Toss gently. Refrigerate, covered, until ready to serve. Melt butter in a skillet and saute the garlic. Lightly brown chicken on each side, then remove to a plate. To drippings in skillet, add marmalade, chili powder, salt, pepper and remaining lime juice. Return chicken to skillet and coat with glaze. Simmer until cooked through. Serve with guacamole.
Saute onions in butter until golden. Separate into rings, if desired. Add pepper rings and cook until tender. Combine ingredients in a 2-quart shallow casserole and toss lightly. Cover and bake at 350° for 1 1/2 hours or until vegetables are tender, stirring once.
Add chopped onion to mashed potatoes. Form into patties. Brush with butter. Fry in butter greased frying pan until golden on each side.
Brown meat and onion; drain and set aside. Mix soups, Ro-Tel and chili powder together. Place Doritos in a casserole dish. Put meat and onion on top of that. Pour mixture on top of meat. Top with grated cheese. Bake at 350° until bubbly and serve.
Boil sugar, milk, cocoa and butter 4 to 5 minutes. Add vanilla, peanut butter and oatmeal. Drop off on waxed paper to cool.
Toss chicken in your favorite coating. Melt 1/2 cup butter in roasting pan. Roll chicken in butter. Arrange in pan skin side down. Bake at 350° for 30 minutes. Melt 1/4 cup butter with honey and lemon juice. Turn chicken skin side up and drizzle with honey mixture. Bake another 30 to 40 minutes, basting occasionally. Serve with steamed rice.
Preheat oven to 350°. Place almonds in shallow pan and bake until golden brown (8 to 10 minutes). Let cool. Reduce oven to 300°. In small bowl, whisk together the eggs, vanilla and extract. In mixing bowl, combine the flour, sugar, baking soda and salt. Add egg mixture and mix until blended, about 1 minute. Cut almonds in half and mix in. Divide dough in half. On greased and floured baking sheet, pat out dough into 2 logs, about 1/2-inch high, 1 1/2-inches wide and 12-inches long, spacing them about 2 inches apart. Bake at 300° for 40 to 50 minutes or until golden brown. Transfer to wire rack. Cool 5 minutes.
Cook beef in margarine. Add onion, salt and pepper. Brown, stirring often. Add other ingredients, mix, cover, and let simmer. Prepare dumplings (pate grand-pere).
Brown pork chops on both sides in hot fat. Place apple slices in greased baking dish. Sprinkle with butter or margarine. Top with browned chops, Cover. Bake in 400° oven for 1 hour and 30 minutes. Serves 3 to 4.
Heat sugar in skillet over medium-high heat until melted, clear and light brown, stirring occasionally. Spoon syrup over bottom and around sides of 1 1/2-quart baking dish. Set aside.
Brown ground beef; cook macaroni. Mix all but pizza sauce and mozzarella cheese together. Place in a 9 x 13 pan, pour pizza sauce over the top, then sprinkle the mozzarella cheese over the pizza sauce. Bake 350° for 30 minutes. Cover with foil until the last 10 minutes. A can of mushrooms can be added to the meat mixture if desired.
Preheat oven to 400°. Mix margarine, sugar and vanilla. Add flour gradually and mix well. Chill dough. Form into 1-inch balls and place on ungreased baking sheet. Bake 10 to 12 minutes until set, not brown. Roll in confectioners sugar while warm.
Combine cranberry juice cocktail and concentrate. Stir well; chill. Just before serving, pour into a 4 quart punch bowl. Add scoops of sherbet. Slowly add ginger ale. Makes about 50 (1/2 cup or 4 ounce) servings.
Cook shells for 14 minutes; drain. Mix everything else together and add to drained shells. Pour into greased baking dish. Bake about 1 hour at 350°.
Simmer first 4 ingredients. Mix 1 cup into eggs. Mix back into pan. Stir over low heat 5 minutes to thicken. Strain and chill. Add nutmeg, if desired.
Bring water to a boil. Add cubes, garlic powder and pepper. Next, add onion, celery, carrots and cabbage. Boil gently until vegetables are tender. Add tomatoes; boil gently until all is heated and serve.
In greased baking dish or 2-quart casserole, alternate layers of potatoes, peppers and onion. Combine remaining ingredients. Pour over. Cover; bake at 350° for 45 minutes. Uncover and bake 20 to 30 minutes longer or until potatoes are tender. Serves 8.
Cook in open kettle or heavy pan. Put sugar, salt and boiling water in pan; stir over low heat until dissolved. (Don't let boil at this time.) Add cream; stir only one time. When candy starts boiling, cut butter in slices and drop into candy. Cook until it says crack on the thermometer (290 degrees). Pour on buttered marble or dish. Pour 2 tsp. vanilla on candy. Pull candy when cool.
Brown meat in hot oil in skillet then transfer to slow cooker. Add sauce, green pepper, and onion. Cover and cook on high heat for 4 to 5 hours or until tender. Slice and serve with sauce.
Cook cauliflower in salted water according to package. Drain. Arrange in a buttered 1-quart casserole. Drain beans, reserving 1/2 cup liquid. Add drained beans to casserole. Melt butter in small saucepan. Stir in flour. Add reserved 1/2 cup liquid, milk, onion, salt and hot sauce. Cook and stir over medium-low heat until sauce thickens. Pour over vegetables in casserole. Garnish with pimento. Bake, uncovered, at 350° for 30 minutes.
Brown ground beef and onion in a skillet. Drain, then add cream of mushroom soup, tomato soup, salt, pepper and garlic salt. Simmer this for 20 minutes. Add cream cheese and sour cream; stir this together until cream cheese is melted and mix is well blended. Cook macaroni and drain. Layer macaroni and mixture in a casserole dish. Top with cheese. Bake for 20 minutes at 350°.
Cream margarine and sugar. Add eggs; beat. Add remaining ingredients except nutmeats. Beat thoroughly. Fold in nutmeats. Bake at 350° for 25 minutes.
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.
Brown and drain meat. Add spaghetti sauce, onions and green pepper. Add enough spaghetti sauce to make thinner than usual. Cook slowly until well blended. Combine grated Mozzarella cheese with cottage cheese and Egg Beaters. In a 9 x 13-inch pan spread a thin layer of the meat mixture, then the uncooked lasagna noodles. Top with meat mixture and a layer of cheese mixture. Sprinkle with Parmesan cheese. Continue layering and end with Parmesan cheese topping. Bake at 350° for 1 hour.