HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to temperature on back of biscuit package. In a cake pan, pour half of the gravy in the bottom of pan. Put half of chicken on top of gravy. Place biscuits on top of gravy and chicken mixture. Place rest of chicken on top of biscuits and cover with remaining gravy. Place pan in oven. Bake for 20 minutes or until desired consistency.
In a casserole dish, combine noodles, tuna, sour cream, milk, mushrooms, salt and pepper. In a pot, melt cheese and butter. Pour over casserole mixture. Sprinkle bread crumbs and paprika on top. Bake at 350° for 35 to 40 minutes until bubbly. Serves 6.
Make pie crust by crumbling vanilla wafers in the bottom of pie dish. Stand wafers up around the edge and mix pie. Separate eggs. Put yolks in large mixing bowl and beat well. Add milk and lemon juice. Mix thoroughly. Pour in pie crust.
Combine first three ingredients and cook 5 minutes. Remove from heat and add butter. Cool. Stir in peanut butter
Break up bread in a large bowl. Add milk and water. When bread is soft, add flavoring, seasonings, egg and 1/2 an apple. Mix thoroughly and add sugar to taste.
Mix sugar, syrup and peanut butter in a pot and cook over medium heat, stirring continuously, until peanut butter and sugar are melted. Remove from heat and add cereal. Mix well and quickly pour in a 9x13 pan and spread with a spatula. Rub margarine on spatula to make spreading easier.
Clean celery and cut up into small pieces, using the celery leaves also. Chop onion. Put butter to melt on stove; add onion and celery. Cook about 20 minutes. Break bread in large container. Bake turkey with water on it for broth. Boil eggs and cut up. Whe turkey is done, cut up. Add turkey, eggs (both boiled and raw) and celery and onion mixture to bread. Put broth on to boil and add chicken base and more water to it. Pour hot broth over bread mixture. Stir and put into 2 long cake pans. Bake about 45 minutes or until brown and boiling. Bake at 350°.
Drain artichokes; save liquid; quarter. Slice cherry tomatoes in half. Peel, cook and chill shrimp. Slice black olives into rings. Drain liquid from chickpeas. Mince garlic. Dice scallions. Dice green pepper. Toss all ingredients with liquid from artichokes, torn basil, lemon juice, salt, oregano (all to taste). Add extra olive oil if needed. Chill. Serves 8 to 10.
Mix cocoa, sugar, salt and milk; bring to a boil. Reduce heat to medium. Cook until a soft ball forms when dropped in cold water or stir a little in a small amount of peanut butter until it becomes hard. Remove from heat and stir in margarine, peanut butter and vanilla. Add pecans, if desired. Mix well and pour on wax paper (use a cut open paper bag under the wax paper). Let cool and cut into squares.
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large, warm bowl. Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and half of the flour; beat until smooth. Stir in remaining flour to make a slightly stiff dough.
Mix all ingredients. Chill overnight. Spread mixture over all of tortillas to edges real well. Roll up and pin with toothpick. Chill overnight. Cut into 3/4 inch rolls.
Put cider in percolator. In percolator basket, put brown sugar, cinnamon stick, cloves and salt; perk.
Cream butter and both sugars. Add eggs and vanilla. Mix well. Mix all dry ingredients. (Blend oatmeal in blender, 1 cup at a time. The 5 cup measurement is taken before it's blended.) Add dry ingredients to butter mixture, a little at a time. Stir well after each addition. Add chocolate chips, grated Hershey bar and chopped nuts. Drop scant teaspoon of batter 2 inches apart onto ungreased cookie sheet. Bake at 375° approximately 6 minutes. Makes more than anyone should have in the house.
About 1 1/2 hours before serving in heavy 10-quart saucepan over medium heat, cook ground beef and onions until meat loses its pink color; stir often. Add remaining ingredients; heat to boiling. Reduce heat to boiling. Reduce heat to medium and cook 15 minutes. Stir frequently.
Cream sugar, butter, eggs, oil and vanilla. Add small amounts of flour to mixture. Drop by spoon on ungreased baking sheet. Press out flat. Bake 15 minutes or until brown at 350°.
Combine in order listed; mix well and pour into prepared pie shell. Bake in quick oven at 400° for 10 minutes. Reduce heat to 350° for remaining time, about 45 minutes, or until silver knife inserted in center comes out clean. Yields one 9-inch pie.
Chop package of Oreo cookies in blender or mash until real fine, like sand. Set aside. Fix pudding according to directions. Blend cream cheese, butter, confectioners sugar and prepared pudding. Mix well. Add Cool Whip and mix.
Cream together butter, shortening and sugars. Add eggs; cream again. Sift dry ingredients together. Add to creamed mixture; blend. Stir in vanilla and nuts. This is a stiff dough. Mold into long squares or rectangles, or press into foil boxes or juice cans, to shape. Refrigerate overnight or freeze. Slice thin. Place 1/2 inch apart on a greased cookie sheet. Bake at 450° for 7 to 8 minutes. Remove from cookie sheet quickly. Cool on a rack. Empty foil boxes or cans are good "shapers" and all cookies will be the same size. These cookies will keep indefinitely, if you hide them!
In mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, cinnamon and 3/4 tsp salt; make a well in center. combine egg, milk and oil; add all at once to dry ingredients, stirring just till moistened (batter should be lumpy). Fold in chopped nuts. Fill greased or paper bake cup lined muffin cups 2/3 full. Bake in 400° oven for 18 to 20 minutes. Makes 12 muffins.
Cream oleo, sugars, vanilla and water. Beat in egg. Add dry ingredients; mix well and add nuts. Spread in a greased 9 x 13-inch pan. Sprinkle chocolate chips over top. Bake at 375° for 1 or 2 minutes until chips are soft. Remove from oven. Run knife through batter to marbelize. Continue baking 12 minutes longer.
Heat oven to 350°. In large bowl, mix shortening and sugar until light. Beat in eggs and molasses. Beat in 1 cup of flour, salt, baking soda, ginger, cinnamon and cloves. Mix well; add the rest of the flour. Mix well. Shape dough into little 1 1/2-inch balls. Place on a greased cookie sheet. Take a glass and grease bottom, then dip into sugar. Press down onto the dough balls to flatten. Bake 15 minutes until lightly brown.
Make jello according to package directions. Cool slightly and add sour cream, lemon juice, onion and salt. Beat until smooth; chill until partly set. Fold in cheese, apples and celery. Fold in whipped cream. Spoon into a 6 to 6 1/2-cup mold. Chill until firm. Unmold on lettuce; trim with lemon-brushed apple slices, if desired. Serves 8 to 10.
Dry eggs well, then roll in flour, salt and pepper. Mold tightly the sausage on the eggs. Roll in beaten eggs, then in bread crumbs. Deep fry in oil until sausage is cooked through.
Preheat oven to 400°. Mix all of the ingredients. Bake at 400° for 45 minutes. Makes 2 big pans. May be halved.
Cream oil and oleo with sugar. Beat in eggs. Add vanilla and milk. Add all dry ingredients. Stir in zucchini. Pour into greased and floured 9 x 13-inch pan. Sprinkle top with chocolate chips and nuts. Bake at 325° for 45 minutes.
Mix together all ingredients. Use as a dip for fresh fruits: apples, pears, bananas, grapes, strawberries, blueberries, pineapple or kiwi.
Combine and simmer 30 minutes. Can be put into pint jars after simmering. Seal and put in water bath for 15 minutes. Makes about 6 pints.
Cut up chicken. Sprinkle chicken pieces with curry powder. Rub into meat. Arrange in baking dish, skin side down. Combine orange, juice, honey and mustard in small saucepan. Simmer until blended. Pour over chicken. Bake in a 375° oven for 30 minutes. Turn chicken and continue baking 20 minutes longer or until tender. Remove chicken to serving platter. Keep warm.
You will also need a candy thermometer and a large 12 x 18-inch pan.
Cream butter and sugar. Beat in eggs one at a time. Add remaining ingredients; mix well. Pour into unbaked pie shell and bake at 350° for 20 to 30 minutes (until set in middle). Crust bakes better if you bake for a few minutes before filling.
Brown pork chops in hot fat. Season to taste with salt and pepper. Place in bottom of 1 1/2-quart casserole. Combine other ingredients and pour evenly over pork chops. Cover and bake in slow oven for 1 hour or until meat is tender. Add additional water if necessary. Makes 4 servings.
Place apples in bottom of a greased (8- 1/2 x 1- 3/4) inch round baking dish. Sprinkle with a mixture of the sugar and cinnamon. Mix dry ingredients together.
Butter sides of a pan. In a large heavy saucepan, combine sugar, baking soda and salt. Stir in buttermilk and corn syrup. Bring to a boil over medium heat. Stir constantly. Cook and stir to soft ball stage or 234°. Remove from heat; add butter and pecans. Beat until thick enough to drop on a buttered cookie sheet. If it begins to get too thick, add 1 teaspoon hot water. Makes about 45 pralines. They taste like the famous pralines of New Orleans.
Pour boiling water over butter, sugar and salt. Let cool. Mix yeast with warm water and 1 teaspoon sugar. Make a well in flour. Add eggs, yeast and other mixture. Mix well and refrigerate overnight. Flour a board with enough flour to knead. Roll out. Cut with cookie cutter and brush both sides with butter, then fold over; let rise. Bake 15 minutes at 425°.
Sprinkle bread with brown sugar, cinnamon and raisins. Mix milk, eggs and vanilla; pour over bread. "Do not stir." Cook 2 to 3 hours (medium heat) in double boiler. Keep water boiling.
Mix ground beef and chopped onions together. Form into 1-inch meatballs and brown in frying pan. Place meatballs in casserole dish and pour soup over top. Bake in 350° oven for about 30 minutes. Serve over rice or noodles.
Combine sugar, flour, cocoa and salt in saucepan and set aside. Combine egg yolks and milk and stir into sugar mixture. Add margarine. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat. Stir in vanilla. Spoon into pie shell.
Brown rice and onion in margarine. Place in a greased casserole dish; add mushrooms (drained) and soup plus enough water to make 2 cups. Bake in 375° oven for 25 to 30 minutes. Serves 6.
Cook sweet potatoes. Heat oven to 350°. In a small mixer bowl, combine sweet potatoes, yogurt, cornstarch, salt and mace. Beat on medium speed until smooth. Pour sweet mixture into a lightly greased 1-quart casserole. Top with marshmallows. Bake 30 minutes.
Mix cornstarch, sugar and salt together; blend in boiling water and lemonade. Beat egg yolks and blend into cornstarch mixture. Cook until thickened, about 5 minutes, stirring constantly. Remove from fire and pour into a cooled pie shell. Cool; cover with meringue and brown.
Cut potatoes in large chunks and place in a bowl. Cover with oil and onion soup mix. Mix until potatoes are covered well. Place in baking dish and bake at 350° until brown.
Cream Crisco and sugar. Add eggs one at a time. Add milk and dry ingredients, then flavoring and coconut. Start in cold oven. Bake for 1 hour and 25 minutes at 325°.
Sift flour with salt and baking powder. Combine the margarine, brown sugar, hot water and eggs. Add flour gradually, beating in well. Add vanilla and chocolate chips. Add nuts. Pour into a greased 8 x 13-inch pan. Bake in 350° oven for 30 minutes. Let cool. Cut into squares.
Cook ripe peaches 10 minutes with 1/2 of the sugar. Add cherries, rind and orange juice, and remainder of sugar. Cook 20 minutes. Seal.
Cook chicken until tender. Break into bite-size pieces and place in 9 x 13 baking dish. Drain Veg All and sprinkle over chicken. Mix soup, and broth and pour over chicken. Mix flour, butter and milk and spoon over chicken mixture. Bake 45 minutes to 1 hour at 350 degrees.
Combine peaches and 3/4 cup of sugar. Stir and let stand for 20 minutes. Melt margarine in 1 1/2-quart deep baking dish in 350° oven. Sift together the flour, 1 cup sugar and baking powder. Add milk and stir briskly (lumps will remain). Pour into the baking dish of melted butter; top with peaches. Bake at 350° for 45 minutes or until top is browned and it begins to caramelize at edges.
Make a marinade by mixing soy sauce, ginger, red pepper flakes and wine together. Marinate catfish for about 1 hour in the refrigerator. Broil the catfish for approximately 5 to 7 minutes until the flesh starts to flake easily. Baste often with marinade.
In a 9 x 13-inch greased baking dish, place rice and sprinkle with dry soup mix. Then combine soup, water and mushrooms; pour 1/2 over rice. Season chicken pieces with salt and pepper. Place chicken in single layer on rice. Pour remaining one half soup mixture over chicken. Cover tightly. Bake at 350° for 2 hours. Just before serving fluff rice gently with fork.
Pack whole small or medium cucumbers into a gallon jar with lid. Add salt, alum and spices. Add 4 cups cold vinegar and as much water as needed to fill jar. Seal jar and let stand for 8 weeks. Drain and wash jar (not pickles). Cut cucumbers into thick slices and put back in a jar. Add 6 cups sugar (no liquid). Shake and roll jar several times a day until sugar becomes syrup. Will keep months in fridge.
Boil water and sugar; add all other ingredients and freeze to slush. Add ginger ale and serve.
Brown meat and drain; drain water off kidney beans and rinse. Mix all ingredients in crock-pot and cook on low all night or put on in morning to be done by supper. Good with barbecue.
Cream together margarine, sugar and brown sugar. Blend in egg, peanut butter, soda, vanilla and salt. Stir in flour and oats. Put in 9 x 13-inch greased pan. Sprinkle with chocolate chips. Bake at 350° for 20 minutes. Cool. Lightly dust with powdered sugar.
Place frankfurters on grid over medium coals, turning occasionally. Broil 8 to 10 minutes. Serve grilled frankfurters on buns. Prepare topping and use as desired.
Combine dry ingredients. In a large mixing bowl, beat sugar and shortening. Add egg and pineapple with juice; beat well. Stir dry ingredients into beaten mixture. Chill at least 1 hour. Drop with spoon onto greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Stir together margarine, sugar and milk in 2-quart pan. Bring to a boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°. Remove from heat and gradually stir in chocolate until melted. Add remaining ingredients. Mix until well blended. Pour into greased 9 x 13-inch pan. Cool at room temperature. Cut into squares.
Cook broccoli until tender. Add rest of ingredients and cook for 30 minutes at 400°. Add one cup of crumbs and brown.
Thoroughly cook beans plus 4 tablespoons olive oil, 1/2 ounce margarine, garlic, onion, cayenne pepper, salt, thyme and scallion in 6 cups water. This will take approximately 2 hours to cook. If water gets low, add a little more.
Boil potatoes. Drain. Put all ingredients in a big stew pot with 1 quart of water. Slow cook about 2 to 3 hours.
Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes. Mix butter and garlic powder. Brush over warm biscuits.
Cut the spaghetti squash in half. Cover with water and simmer until squash is tender and shreds easily into strands. Drain. Put into a saucepan and add the spaghetti sauce and simmer. Add salt and pepper to taste as needed.
Put lettuce in a salad bowl and then add ham, turkey or chicken and the cheese. Mix together the remaining ingredients and pour over the salad. Serves 8 to 10.
Heat oil in a pan over medium heat. Add shrimp, garlic and parsley; saute until shrimp turns pink, about 2 minutes. Turn shrimp. Season with pepper. Stir in lemon juice and wine. Simmer about 2 more minutes. Don't overcook.
Mix all the ingredients, except tomatoes, in a large bowl. Add enough salad dressing to moisten. Let set in a covered container overnight. Add tomatoes before serving.
Melt butter in oblong casserole dish. Sprinkle graham cracker crumbs over butter. Layer the next 5 ingredients and bake at 350° for 30 minutes.
Stir and bake in greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Combine all ingredients and mix well. Pour into buttered baking dish and bake at 425° for about 25 minutes or until done.
Cover with foil. Cook at 275° for 2 1/2 hours. Add a few slivered almonds or mushrooms that have been cooked in butter.
Dissolve dry yeast in warm water and sugar. Heat buttermilk slowly to lukewarm. In large bowl, sieve together dry ingredients. Cut in shortening as for biscuits. Add yeast mixture to buttermilk. Mix liquids with dry ingredients as for biscuits, to a soft dough. Put into a large greased bowl; cover and refrigerate until needed.
Mix coffee with 2 tablespoons cream. Then in a plastic or glass pitcher (not metal), and with a wooden spoon, add the ingredients in order given. Store in refrigerator, preferably in a dark bottle.
Beat eggs, salt, oil and water together. Add flour and knead until dough is smooth. (Do not overmix.) Take a piece of dough and roll out to about 1/8-inch thickness, then cut into 4-inch circles. Put one tablespoon of desired filling (see below) on half of the circle, then dab the edges of the circle with milk; fold the other half over, pinching the halves together. Drop into boiling water and cook until the pierogi rises to the top. When ready to serve, brown pierogi and chopped onions in butter or margarine; serve with sour cream. Pierogi dough may be made in advance, then oiled slightly, wrapped and kept in the refrigerator for several days. When pinching the halves together, be sure that it is sealed properly or filling will come out. Makes about 120.
Bring margarine, sugar, Karo and salt to a boil. Boil 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda, stirring until all is foaming. Pour over popcorn and stir until covered.
Preheat oven to 350°. Grease and flour a loaf pan. Mix sugar and margarine. Add eggs. Stir in bananas and water. Add flour, baking soda, salt and baking powder. Stir until moist. Add nuts. Bake 55 to 60 minutes until toothpick comes out clean. Cool 5 minutes and then remove from pan. Serves 12.
Mix all together. Put into 3 graham cracker crusts. Top with Hershey's chocolate syrup and chopped peanuts. Freeze. Take out of freezer 30 to 60 minutes before serving.
Combine peanut butter, milk and honey; mix well. Shape mixture, 1 tablespoon at a time, into balls. Roll in granola cereal, pressing firmly for granola to stick. Repeat until all peanut butter mixture is used. Arrange on a tray, cover and refrigerate. Yields 3 dozen delicious treats.
Soak broken up matzo in hot water; drain. Beat egg yolks well; add matzo. Continue beating. Add matzo meal; fold in beaten egg whites. Heat oil in frying pan. Drop large spoonfuls of batter into oil. Fry until brown on one side. Turn; fry until brown on other side. Drain on paper towels. Serve with applesauce or sprinkled with sugar.
Cut pocket in pork chop. Add broth or water to dressing mix. Cook in microwave oven less than 1 minute. Add grated apple and stuff pork chop. Bake at 350° for 30 to 45 minutes or until tender. Can be cooked in an electric skillet on medium heat.
Bring butter or margarine, syrup and sugar to soft boil, about 5 minutes. Add coloring and pour over salted popcorn. Stir to coat well. Form into popcorn balls.
Brown sausage; drain and cool. Beat eggs with milk and add bread and salt. Stir in cheese and sausage. Pour into 9 x 13-inch dish (or pan) cover with fill and refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake at 350° for 45 minutes uncovered. Let stand 10 minutes before serving. Serves 8 to 10.
Beat all ingredients with a fork for 1 minute and pour into a 9 x 13-inch ungreased pan. Bake at 350° for 25 to 35 minutes.
Cook potatoes	in salted water until tender only. Drain. Heat cream of chicken soup and margarine.	Remove from heat and add grated cheese, sour	cream and onions. Mix in potatoes and pour in greased dish and bake 20 or 30 minutes at 350°.
Cook ingredients all together for 2 to 3 hours. Put up in heated canning jars.
Mix all ingredients with fork until smooth. Add 1 heaping tablespoon dried minced onion and dash of cayenne pepper. Spread over slices of ham to very edge. Roll, refrigerate overnight and slice.
Cook onion in oil and butter in pot over medium heat, stirring frequently, 30 minutes until softened and caramelized. Stir in flour to coat onions; cook 1 minute. Slowly stir in broth. Cover; cook over low heat 20 minutes. Add sherry. Spoon soup into 6 individual ovenproof bowls. Top each with bread and cheese. Broil briefly to melt cheese. Serve.
Cover bottom of a greased 10 x 6-inch or 7 x 11-inch baking dish with half of grated cheese. Mix all seasonings with sour cream and pour half over the cheese. Add crumbled, cooked sausage. Beat eggs and pour over mixture. Spoon rest of sour cream mixture over eggs and rest of cheese on top. Bake at 325° for 20 to 25 minutes, uncovered. Makes 10 to 12 servings.
Put all ingredients in a casserole dish. Bake at 275° for 4 hours. Don't open door until 4 hours are up. Let stand 30 minutes before serving. Good over rice or noodles.
Clean and cut stems from mushrooms, leaving hollow centers. Fill each mushroom center with Mozzarella cheese. After filling mushrooms, place in a shallow baking dish and sprinkle Italian dressing over all mushrooms. Bake at 350° until cheese is melted. Serve warm
Mix all ingredients in blender for 2 minutes. Pour mixture in a greased pie pan. Bake for 1 hour at 350°.
Cut together sugar and 1 cup peanut butter. Crush graham crackers and combine with sugar mixture. Melt butter and add to mixture. Press into an 8 x 8-inch baking pan. Melt 1/3 cup peanut butter and baking chips. Pour over top of bars and refrigerate. When set, cut into squares.
Combine boiling water with cinnamon candies in a saucepan; stir over low heat to dissolve candies. Remove from heat, stir in jello and blend in applesauce. Pour 1/2 of mixture into 8 x 8 x 2-inch baking dish. Chill until firm. Leave remaining gelatin at room temperature. Blend cream cheese with mayonnaise; add nuts. Spread mixture over chilled mixture. Pour remaining gelatin over cheese. Chill several hours or until firm. Cut into squares. Serves 9 to 12. Good with ham, pork, roast or poultry.
Cook potatoes until al dente, slice thin and put in large container. In small bowl mix sugar, mustard, egg, water, salt, pepper, parsley and chopped onion. Combine the liquid with the sliced potatoes and refrigerate for 24 hours. Drain potatoes in strainer, place in bowl and add mayo. Mix.
Mix all ingredients in a large bowl. Pour into greased baking pan. Bake at 375° for 1 hour, or until brown. Serve sliced with your favorite cheese.
Wash and grind cranberries. Add sugar and let set until dissolved. Add apples, marshmallows and pecans. Stir all together. Top with whipped cream. Chill. When ready to serve, stir in whipped cream. Serves approximately 8.
Spread pie filling in bottom of 9 x 13-inch pan. Cover with pineapple and its juice. Sprinkle dry cake mix on top. Cut margarine into pats and layer over cake mix. Sprinkle coconut and nuts over top. Bake at 350° for 1 hour. Good topped with ice cream.
Place eggs, oil, zucchini and sugar in large mixing bowl. Beat 2 or 3 minutes. Sift dry ingredients and add to the egg mixture. Beat until blended. Stir in nuts. Pour into 2 or 3 loaf pans, well greased and floured. Bake at 350° for 25 or 30 minutes.
Combine all ingredients, except vanilla, in top of a large double boiler. Beat at a low speed of an electric mixer for 30 seconds or just until blended.
Combine all ingredients, except food coloring and apples. Cook until mixture spins a thread or until the candy stays on the apple. Add food coloring. Put a stick into apple and dip into mixture. Place on greased cookie sheet.
Combine pudding mix with crushed pineapple. Add Cool Whip, marshmallows and nuts. Mix well, then refrigerate. Serves 4 to 6.