HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove all feathers and possible shot. Wash and soak in salt water. Drain. In a paper bag, put flour, salt and pepper. Add birds and shake until coated. In an iron skillet, heat oil until hot. Make sure oil partially covers birds. Brown birds on both sides. Remove cooked birds and pour off oil, reserving enough oil to brown sufficient flour to make gravy. To the brown flour, pour in enough hot water to make a thin gravy. Place birds in a roaster on a rack and pour the gravy over the birds. Cover and roast at 375° for one hour. Baste birds at intervals. Add salt and pepper to taste.
Cut meat in small pieces. Cook until tender. Remove and cool. Put V-8 or tomato juice with broth and add diced carrots, celery, cabbage and onion. Cook until tender, approximately 30 minutes, then add potatoes (cut in small pieces) and noodles, if you like. Cook about 15 more minutes. Remove from heat. Add canned vegetables and shredded beef.
Cook potatoes in boiling water until tender. Drain and return to pot. Add cheese to hot potatoes and mash until potatoes are smooth. Add salt and pepper. Melt butter in a large skillet. Add onions and cook 15 minutes until tender. Heat oven to 350°. Have 2 (13 x 9-inch) baking dishes ready. Spread half the onions over the bottom of baking dishes. Stuff shells and arrange over onions. Spread remaining onions over top. Bake uncovered 15 to 20 minutes until heated through.
Caramel: Dissolve 1/2 cup sugar in a sizzling skillet. Stir it until it browns to an amber color. Add 1 cup hot water. Stir until mixture dissolves into a thick syrup. Makes 1/2 cup caramel.
Mix 2 eggs, oregano, parsley, salt and pepper. Add grated cheese to the mixture until pasty. Spread cheese and egg mixture on rolled out dough. Drain sausage and spread over mixture. Roll into jelly roll shape. Place on a lightly floured pan with seam on bottom and ends tucked under. Lightly oil dough top. (Do not make slits on top.) Bake 1 hour at 350°.
Heat oven to 350°. Cream butter and powdered sugar. Blend in 1 1/2 cups flour. Roll dough to fit bottom of ungreased baking pan of 13 x 9 x 2-inches. Bake 12 to 15 minutes.
Marinate by sprinkling vinegar and seasonings over meat. Cover and refrigerate 12 hours. Place meat in broiler pan and brown at 350° for 1 hour. Transfer to Dutch oven. Slice onion over top of meat. Mix drippings from browning pan with 1 can beer, 1/3 cup chili sauce and 1 tablespoon brown sugar. Add enough water to total 2 cups liquid. Cover; bake at 325° for 4 hours. Cool in liquid and refrigerate until cold. Slice when cold. When ready to serve, heat in 200° oven for 1 hour. Gravy will be thin.
In a large bowl, combine vegetables with salt. Let stand 1 hour. Place remaining ingredients in a saucepan. Bring to a boil and boil 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled. Makes about 1 1/2 to 2 quarts.
Cut up potatoes in 1-inch cubes. Place onion over potatoes. Dilute soup with milk and pour over potatoes. Cube Velveeta and place on top. I use a 2-quart casserole dish. Bake at 350° for 1 hour or until potatoes are done.
Mix all ingredients except the chocolate chips and paraffin together. Chill, then dip in a mixture of the chocolate chips and paraffin. Keep in refrigerator.
In bowl cream sugar and butter. Beat in vanilla and salt. Gradually stir by hand the flour until well blended. Stir in walnuts. Dough will be stiff. Shape in 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten with a fork to 1 1/2-inch round. Bake for 15 minutes or until light golden in a 350° oven. While cookies are still warm, sprinkle with confectioners sugar.
Cook noodles according to package directions; drain and set aside. In	large saucepan, blend soup, milk, mayonnaise, tuna, celery and onion	at low to medium heat.	Add cheese; stir until melted. Turn off heat; add noodles. Pour into buttered casserole dish. If desired, top with crushed potato chips. Bake, uncovered, at 375° for 20 to 25 minutes. Makes 6 servings. Terrific with a tossed salad and French bread!
Heat all ingredients together in crock-pot or medium sauce pan on low, stirring occasionally. Serve with Wheat Thins, Triscuts or as a veggie dip. * I triple the recipe for large crowds.
Bake chicken breasts. Cool. Break up into small pieces. Mix in bowl the celery soup, mushroom soup, macaroni, onion, cheese, milk and mushrooms. Add chicken. Grease a 9 x 13-inch Pyrex pan. Pour mixture with chicken in pan and set in refrigerator overnight. Bake approximately 1 hour at 350°.
Mix the first 6 ingredients together well. Blend the flour, soda and salt together. Combine all ingredients. Drop by teaspoon in sugar and cinnamon mixture. Place balls on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. (Take out before they look done.) Makes 3 1/2 dozen.
Sift together cake flour, baking powder, sugar and salt. Add shortening, cherry juice, cherries and milk. Beat 2 minutes by clock. Add 1/2 to 2/3 cup unbeaten egg whites (4 large eggs). Beat 2 more minutes. Pour batter into two 9-inch cake pans. Bake 30 to 35 minutes at 350°.
Dump first 4 ingredients into a microwave container and cook on High for 2 minutes. Mixture will not necessarily be mixed. Add the vanilla and nuts. Stir everything until it is well mixed.
Slice baked potatoes into halves lengthwise with paring knife. Gently scoop out the inside of the potato. Mash potato centers with milk and sour cream. Mix in ham, onion, and mustard. Put the shells on a serving plate. Spoon the mashed potato mixture back into the shells. Sprinkle 1 tablespoon of cheese on the halves. Microwave on 100% power for 2 minutes. If cheese is not melted and potato not soft put back in on 100% power for 1 minute or two. Enjoy!
Melt marshmallows in milk in double boiler. Add jello and stir. Blend in cream cheese, then add pineapple. Chill until starting to set. Add Dream Whip and salad dressing and blend well. Pour into 13 x 9-inch pan. Chill. After chilled, cover with wrap. Serves 24 to 28.
Mix pudding with milk. Fold in Cool Whip. Butter 9 x 13-inch pan. Line with graham crackers. Cover with 1/2 pudding mixture. Layer with graham crackers and add rest of pudding on top. Cover with another layer of graham crackers. Frost with can of milk chocolate frosting. Refrigerate overnight.
Combine all ingredients in blender container. Cover and blend until light and frothy. Makes 4 servings.
Cream together margarine (or oil) and sugar. Add eggs, vanilla and banana, mixing well. Add flour and remaining ingredients, mixing thoroughly. Drop by teaspoons into crushed flakes. Roll cookies until well coated. Bake at 400° for 12 to 15 minutes. Makes 5 dozen.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan or 2 (9-inch) cake pans. Mix cake mix, orange slices and juice, vegetable oil and eggs thoroughly. Pour well blended mixture into prepared pans. Bake for 30 minutes or until inserted toothpick comes out clean. Cool completely. Frost with pineapple icing.
Heat oven to 400°. Grease 13 x 9 x 2-inch baking dish. Cook beef and onion in 10-inch skillet until beef is brown. Drain. Stir in soup, vegetables and milk.
Put oil, ginger and garlic into a 2-quart microwave dish. Cook, uncovered, in microwave oven for 2 minutes at High. Add onion, broccoli, cauliflower and pepper to casserole; stir. Cover dish. Cook in microwave 3 to 4 minutes at High or until vegetables are crisp.
Mix well sugar, oil and eggs. Sift flour, cinnamon, salt, baking soda, ground cloves and baking powder and add to mixture. Beat all ingredients on low speed for 1 minute, then at medium speed for 1 minute. Pour into a 9 x 5 x 3-inch greased loaf pan. Bake at 325° for 1 hour. Cool for 10 minutes. Remove from pans and cool completely before serving.
Line 12 x 15-inch pan with foil and spray with vegetable spray. Arrange crackers on foil. Melt butter and brown sugar together. Bring to a boil, reduce heat and simmer for 5 minutes. Pour over crackers. Bake at 350° for 5 minutes, cool slightly. Melt chips and spread over layer. Sprinkle with nuts. Chill in refrigerator.
Beat eggs until light with fork. Add sugar gradually and beat well. Add milk and vanilla. Butter heavily 3 slices of bread and make sandwiches with 3 more slices. Slice into quarters and line a casserole. Pour egg-milk mixture over the buttered bread. Add raisins and coconut and place in a pan of water. Bake at 350° for about 1 hour and 10 minutes.
Mix oats, wheat germ, dry milk and chopped nuts in a large bowl. Heat and stir oil and honey in a small saucepan until blended. Remove from heat and stir in cinnamon and vanilla. Drizzle honey mixture over oat mixture and stir thoroughly. Spread on 2 cookie sheets. Bake at 300° for 10 minutes. Remove and stir well. Bake 10 minutes more; remove and stir. Bake 5 minutes more. Cool completely. Add raisins and store in an airtight container. Serving size: 1/4 cup. Contains 155 calories per serving. Exchanges: 1 bread, 1 fruit and 1 fat. Contains 30 mg. sodium.
Mix all ingredients together. Add more flour, if needed, to thick consistency. Drop by teaspoonfuls on cookie sheet. Press down and sprinkle sugar on top. Bake at 350° until light brown.
Combine cake mix, applesauce, 1 cup coconut and eggs. Blend; beat at medium speed for 2 minutes. Pour into a greased 9 x 13-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes.
Bake cake according to directions. Let cool, then pick with a fork all over the top. Leave in pan. Spread pineapple over top (do not drain).
Cook and debone chicken (reserve broth). Add bell pepper, onion and celery to broth and cook until wilted, then add spaghetti. While spaghetti is cooking, heat soups, Ro-Tel and Velveeta in saucepan; pour over drained spaghetti. Put in a large baking dish and bake at 350° until hot and bubbly. When done, sprinkle Cheddar cheese on top and return to oven until cheese melts.
Marinate chicken in Italian dressing for at least 1 hour, turning occasionally. When chicken is finished marinating, preheat oven to 350°. One by one, shake excess dressing form each chicken breast and dredge breasts in seasoned bread crumbs. Place chicken on a baking sheet that has been sprayed with nonstick cooking spray. Bake for 40 to 45 minutes.
Mix together and store in large container until ready to use. Put 3 tablespoons of mix to cup of hot water. Marshmallows may be added.
Mix together dry pudding, juice and cinnamon. Add cut up Granny Smith apples (6 apples). Stir thoroughly. Pour in bottom crust. Dot with cholesterol-free butter. Put on top crust. Bake until done.
Cook broccoli according to package directions (one bunch fresh broccoli, about 1 1/2 pounds cooked and drained, may be substituted for frozen). Place broccoli in 10 x 6 x 2-inch shallow baking dish. Blend soup, milk and cheese; pour over broccoli. Top with crumbs. Bake at 350° for 30 minutes, or until hot and bubbling. Makes 6 to 8 servings.
Clean and slice mushrooms. Saute mushrooms in butter. Add green pepper. Cook 5 minutes over low heat. Lift out vegetables. Set aside. Stir flour and salt into skillet. Add half and half. Dissolve bouillon cubes in boiling water; blend in skillet mixture. Boil 2 minutes. Add chicken, vegies and pimento. Serve with rice or biscuits.
Boil, peel and cube 8 medium potatoes. Add celery and onion to potatoes. Then combine dressing mix with mayo and water. Add to potato mixture and toss to coat. Chill and serve.
Prepare noodles as directed on package. Add soup, peas, celery, pepper, pickle and mayonnaise. Mix well and chill. Good for picnics. Add mayonnaise just before serving.
In heavy skillet, melt butter and	margarine. Add almonds and saute until lightly browned, stirring occasionally. Stir in garlic, lemon juice and wine. Season with salt and pepper. Cook until sauce bubbles, stirring with a wooden spoon. Serve sauce over broiled or grilled fish or shellfish. Makes about 1 1/2 cups.
Kill and carefully pluck 2 adult Spam. Place on pine board and cover with oregano, ramps and 2 sprigs parsley. Place Spam and pine board in oven; bake for 2 hours at 375°. Remove pine board and rake off Spam into trash. Board may be eaten after cooling.
In a large bowl, melt caramels in a microwave. Add cream cheese; stir until smooth. Then add marshmallow cream. Stir until smooth. Refrigerate until cool. Dip sliced apples into, or pour over.
Line a large baking pan with aluminum foil. Place mushrooms in a baking pan. Place chicken pieces on top of mushrooms. Add lemon pepper seasoning. Slowly pour Butter Buds mixture over chicken. Fold aluminum foil over chicken and seal. Bake at 350° for 1 hour. Serve with rice or potatoes.
Sift together the flour, sugar, cocoa, soda, cream of tartar and salt. Add to this the shortening, milk, vanilla and eggs. Beat until smooth. Bake in 8 or 9-inch layer pans for 30 to 35 minutes at 350°.
Cook chicken until tender. Cool. Remove the bones and place chicken in a baking dish. Mix soups and sour cream together and pour over chicken. Sprinkle dressing on top of soup mixture. Melt margarine and pour over dressing. Brown top of casserole. Then pour broth over it and cover with aluminum foil. Bake at 350° for 1 hour.
In a 1-quart casserole dish, blend soup and milk; stir in chicken, eggs and peas. Bake at 450° for fifteen minutes. Top with chips and bake for 5 minutes more. Makes 4 servings.
Mix meats, cracker crumbs, eggs, milk and pepper. Shape into loaf. Place in baking dish. Bake at 350° for 1 hour.
Saute mushrooms, onion and green pepper in butter. Blend in flour; continue cooking until browned. Add water gradually with milk. Add remaining ingredients. Bring to a boil over medium-high heat. Stir frequently; reduce heat. Cover; simmer for 10 to 12 minutes or until barley is tender. Makes 6 to 8 servings.
Combine and chill 1 hour. Makes 1 1/2 cups. Serve over fruit.
In a large frying pan, saute onions and peppers in oil, about 5 minutes. Crumble ground beef into pan. Add salt and stir; when mixture begins to thicken, add stewed tomatoes and tomato sauce. Cook on slow heat; then add rice. Simmer, covered, about 10 minutes.
First cut crisscross slits deep down into the roast; trim off all fat. Place roast in very hot skillet with melted butter. Brown well on all 4 sides. After slicing onion into long pieces, push them down into the slits. Place roast in a large bowl and pour the vinegar over and down into the slits. Leave roast overnight in refrigerator. Next day, pour off vinegar. Place roast in a large stew pan. Pour the black coffee over it, then add water until roast is covered. Cover pan and cook at medium heat for 4 hours. One half hour before done, season to your taste. Gravy may be eaten, if desired. Roast will be very tender.
Combine all ingredients and heat thoroughly. Dip chicken in sauce and put in foil-lined pan. Pour remaining sauce over meat; bake for 15 minutes at 500°. Reduce to 350° for 1 hour and 15 minutes. Makes super pork chops, too!
Brown and drain beef and sausage. Place in crock-pot on low. Add Ro-Tel and cream of mushroom soup; cut up Velveeta into square chunks. Stir periodically.
In a large saucepan, add oil and brown meat. Add onion, garlic and cilantro. Let it simmer for about 2 minutes. Add red bell peppers, green olives, chicken bouillon cubes, tomato sauce, Sazon, pigeon peas, salt and pepper. Let simmer for about 5 minutes. Add the rice and water; mix real well. Bring to a boil and let the water evaporate. Mix it again. Cover and cook over a low flame for about 15 to 20 minutes.
Cream together sugar and cream cheese. Then add all other ingredients. Place in freezer for 30 minutes and serve.
Cook sugar, egg, flour and water until thickened. Add vanilla and butter. When cool, add chopped peaches. Serve over ice cream or cake.
Mix 1 -1/2 cups of the flour, salt, honey, margarine and yeast in large bowl. Add the very warm water. Beat by hand for two minutes. Beat in egg. Stir in enough of the remaining, 1/2 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double in size. Dough is ready if indentation remains when touched. Grease bottom and side of pie plate with shortening. Punch down dough. Shape dough into a ball. Place in pie plate; flatten slightly. Mix egg white and water; brush on top of loaf. Sprinkle with oats. Cover and let rise in warm place 45 to 60 minutes or until double. Heat oven to 375°. Bake about 35 minutes or until loaf sounds hollow when tapped and is golden brown. Remove from pan and cool on wire rack.
In a casserole dish, stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all of the dry ingredients). Put margarine over top in the center of the mixture. Microwave on High 1 minute or until milk feels warm on bottom of dish. Stir vigorously until smooth. If all of the margarine has not melted in cooking, it will melt as you stir the mixture. Pour into a dish that you have greased with 1 tablespoon of margarine. Place in freezer. Clean the kitchen! The fudge should be ready to eat now. Don't make yourself sick; you can save some for tomorrow! You may have to use a spoon to eat it. You may fix some ice water also.
Prepare as directed and bake on pizza pan. Cool. (You can spread it on cookie sheet with hands.)
Combine rice (right from box) with beef, egg, onion, salt, pepper and 1/2 cup tomato juice. Mix lightly. Shape mixture into 1 1/2 inch balls; place in skillet. Mix remaining juice, Worcestershire sauce and chili powder; pour over meatballs. Bring to boil; reduce heat. Cover and simmer about 40 minutes, basting occasionally.
Cream shortening and sugar; add eggs, one at a time. Add chocolate. Alternate milk, flour and vanilla. Add water. Bake at 375° until done, about 30 minutes.
In a large skillet, brown beef, sausage and onion. Drain fat. Stir in 1 cup cheese, green pepper, corn, soup, tomato sauce, garlic, salt and noodles. Place in 13 x 9 x 2-inch baking pan. Sprinkle with remaining cheese. Cover and bake at 350° for 35 minutes. Uncover and bake 10 minutes longer. Yield: 8 to 10 servings.
In medium saucepan, melt butter. Stir in brown sugar and milk. Bring to boil and stir 2 minutes. Remove from heat; stir in peanut butter and vanilla. Mix in powdered sugar; beat until smooth. Spread into buttered 9-inch square pan or dish. Chill.
Cook noodles according to directions. Rinse and drain thoroughly. Melt butter in heavy saucepan. Blend in 2 tablespoons of flour. Stir milk in slowly; heat to simmering, being careful not to burn. Add seasonings and cheese. Stir until smooth. Pour over cooked noodles in shallow buttered baking dish. Stir in soup and tuna. Mix well; top with cracker crumbs. Bake 20 minutes in 400° oven or 10 minutes in microwave.
Boil codfish twice. Pick apart with hand. Put spinach in frying pan with oil, then add bacon, tomatoes and onion. Saute. When onion is cooked, add codfish and cook for 5 minutes, stirring all the time.
Mix cereal with sugar, flour, soda and salt in large bowl. Add beaten eggs, shortening and buttermilk. Mix well. Store in refrigerator. Use as desired. Fill muffin tins and bake in preheated oven at 400° for 15 to 20 minutes. Will keep 6 weeks.
Combine flour and 1/4 cup confectioners sugar in bowl; mix well. Cut in margarine until crumbly. Press into greased 8 x 8-inch baking pan. Bake at 350° for 20 minutes. Combine eggs, sugar, baking powder, lemon juice and salt in mixer bowl; beat well. Pour over baked layer. Bake at 350° for 20 to 25 minutes, or until set. Cool in pan. Cut into squares. Sprinkle with sifted confectioners sugar.
Combine crushed pretzels, melted butter and 2 tablespoons of sugar. Press in a 9 x 13-inch pan. Bake 8 minutes at 400°. Do not overbake. Cool before adding next layer.
Cook the leeks in the minimum of boiling salted water for 15 minutes or until tender. Drain. Place in deep serving dish. Mix together the remaining ingredients with salt and pepper to taste and pour over leeks. Leave to marinate for at least 1 hour in the refrigerator. Then sprinkle with a little paprika to add colour (color) just before serving.
Let cream cheese come to room temperature. Cream together cheese and powdered sugar. When smooth, cream in peanut butter, then fold or mix on low speed Cool Whip into mixture. Pour into crust and chill.
Mix all ingredients together. Bake for 30 minutes at 350° or until golden brown.
Cook carrots (do not overcook) and drain while hot. Slice onions and peppers. Pour on carrots while hot. Mix other ingredients and add to carrots. Will keep a long time in refrigerator.
Mix all together in bowl. Set in slightly warm place for 2 hours. Knead slightly. Roll out with hands. Cut with biscuit cutter. Spread with butter and fold over. Bake at 450° for 8 to 10 minutes. These freeze well. Just set out to thaw for a few minutes before baking.
Combine the first 4 ingredients in a heavy saucepan. Bring to a boil; boil 3 minutes. Stir in oats and peanut butter. Return to stove; bring to boil. Remove from heat; stir until slightly thickened. Drop by teaspoon onto wax paper. Cool. Yields 36.
Cut steak into serving sized pieces. Flour steak and brown in a pan with the sliced onions. Combine all ingredients and simmer 3 hours. Remove lid for last 45 minutes to thicken.
Dip refrigerated balls in chocolate mixture; drain and remove toothpicks. Place on waxed paper.
Combine all ingredients in order in blender. Blend on low speed until smooth. Serve with half bagel. One serving=1 1/2 cups, 210 calories, 1 gram fat.
Mix all ingredients in a casserole dish. Bake at 350° for 1 hour. Last ten minutes, top with one can of biscuits. Top biscuits with one strip of cheese. Finish baking until biscuits are browned.
Add ingredients in order (except for powdered sugar). Shape a small amount in rectangle about the size of your pinky finger. Bake 8 - 10 minutes at 375°. Roll in powdered sugar when cooled.
Brown meat, pepper and onion. Add the remaining ingredients, except noodles and cheese. Cook noodles until tender.
Combine all ingredients. Store, covered, in airtight container. Shake before using to blend.
Saute chopped onion in butter. Add soup, milk, broccoli and jalapeno Cheez Whiz in soup pot. Simmer on low to medium heat until broccoli is tender and Cheez Whiz has melted.
Slice potatoes 1/2-inch thick (round). Place in microwavable bowl. Cover with water. Cook on High 5 to 10 minutes. Drain water. Layer potatoes, then cheese in a 2-quart casserole dish. Repeat until all ingredients are used. Pour milk over top. Place in microwave until cheese melts. Serves 4 to 6.
Mix milk and honey over heat until blended. Beat in butter, eggs, flour, salt and baking powder until well mixed. Fold in nuts. Put in ungreased loaf pan. Bake 1 hour at 325°. Cool 15 minutes in pan. Cool before slicing. Divine.
Mix soup and water. Add rice, celery and onion. Add broccoli, bits of butter and Cheez Whiz. Mix all together in casserole dish. Bake at 350° for 1 hour.
Mix well and pour into unbaked pie shell. Bake at 325° for 45 minutes.
Dissolve Jell-O in 1/2 cup hot water and add remaining ingredients. Place in refrigerator until ready to serve.
Melt chocolate in boiling water; add vanilla and salt after chocolate is melted. Cream shortening and sugar; add beaten egg yolks. Add 3/4 cup of buttermilk alternately with sifted flour. Dissolve soda in remaining 1/4 cup of buttermilk. Add to cream mixture. Stir in chocolate; fold in egg whites. Bake in 3 (9-inch) pans at 350° for 25 to 30 minutes.
Mix both sugars, shortening and eggs. Add salt, vanilla and soda water mix, then add flour and mix. Add 1 package of chocolate chips and coconut to desired amount. Bake in oven at 350° for 20 to 25 minutes.
Heat 2 tablespoons of oil in skillet. Add sausage, 2 1/4 teaspoons of cornstarch, dash of pepper, 1 1/2 tablespoons of brown sugar and 2 tablespoons soy sauce. Fry 3 to 4 minutes, stirring constantly until pork has lost all reddish color. Transfer meat mixture to bowl and set aside.