HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Place one pie crust in bottom of 9-inch pie plate. Line bottom of crust with chicken pieces. Then add the Veg-All. Top off with about 10 tablespoons chicken gravy. Wet rim of bottom crust and place top crust across top of pie. Seal edges. Prick top crust. Bake one hour at 375°. Serve covered with gravy.
Heat butter, onion, celery salt, salt and pepper, and milk to scalding. Stir in potato buds. Continue cooking until smooth, stirring constantly. (Soup should be consistency of heavy cream.) If desired, garnish each serving with paprika and parsley. Makes 4 1-cup servings.
Cook broccoli, carrots and celery. Add cream of onion soup and stir together well. Add rest of ingredients. Heat and serve.
Cook potatoes and onions together when done sprinkle with salt and pepper, italian seasoning and butter. Bake for 20 minutes.
Cream butter, sugar and eggs. Beat well. Add flour, vanilla and melted chocolate. Put in a buttered pan. Bake in a 350° oven for 15 minutes. Test after 10 minutes. Sides should be a little firm but toothpick should come out of center wet. Cool. Should be soft.
Combine in 1-quart saucepan. Place over low heat and cook until cheese melts. Good for sauce for broccoli. Add 4 strips of cooked and crumbled bacon to a cup of cheese sauce for scalloped potatoes.
Cream sugar, butter and vanilla. Gradually add flour (the dough will be stiff). Add pecans. Mix with hands if necessary. Roll into finger-length cookies and place on a cookie sheet. Bake at 350° for 15 to 20 minutes. Cool and roll in powdered sugar.
Fry bacon in large pan. When cooked, remove bacon. Leave some grease in pan. Add flour, diced potatoes and green onions. Saut until potatoes are browned and flour has thickened. Add milk slowly and the cream. Make sure potatoes are soft before adding clams in juice. Simmer until clams are cooked. Do not overcook clams. Serve.
Rinse all the beans except pork and beans. Put all ingredients in large pot. Add 2 cups water. Cook slowly for 30 minutes.
Mix ingredients and pour into unbaked pie shell. Place in hot oven at 375° for the first 10 minutes to set the crust, then reduce heat so that filling will bake but not boil. Brown nicely.
Cut steak into strips, about 1 to 2-inches wide and 5 to 6-inches long. Beat two eggs, add garlic salt. Dip steak in mixture, then roll in cracker crumbs and deep fry. Very good, even cold.
Mix sugar, vinegar, celery seed, turmeric, salt and pepper and heat until sugar is dissolved. Pour over shredded cabbage and onions and mix thoroughly. Refrigerate. Will keep for 3 to 4 weeks and will stay crisp.
Break up 10 biscuits into small pieces. Soak with water until soft. Mix 1 1/2 cups of sugar with melted 2 tablespoons of butter and eggs. Add buttermilk, soda, 1 teaspoon vanilla and raisins (optional) and stir well. Put in hot buttered pan. Bake at 435° for 30 minutes.
Prepare pasta. While pasta is cooking, prepare the sauce. Combine soy sauce and lemon juice and whisk or blend in a blender. Combine the vegetables in a bowl. Add soy sauce and lemon juice mixture and mix (gently). Pour sauce/vegetable mixture over linguini. Mix and serve.
Preheat oven to 350°. Grease and flour three 9-inch layer pans. Cream margarine and shortening. Add sugar gradually. Add egg yolks and beat well. Add soda to buttermilk, then add flour and milk alternately to cake batter. Add pecans and coconut; fold in well beaten egg whites. Bake for 25 minutes. Ice with Cream Cheese Frosting.
Cook, debone and chunk chicken. Saute broccoli and onion in margarine. Cube the Velveeta cheese. Cook the rice in the 2 cups of water and salt according to directions on box less 5 minutes. Combine all ingredients in large casserole dish and bake at 350° until cheese melts. "My family likes crushed potato chips on top."
Sift dry ingredients in bowl and then add sour milk, egg, oil, vinegar and vanilla. Beat good and then add boiling water; beat well. Put in a greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Frost with your favorite frosting when cool.
In large soup pot, saute onions and garlic in butter until onions are translucent. Add potatoes, carrots and saute for 5 to 10 minutes. Add the stock and dill and simmer until all vegetables are tender. Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the pot. Season with salt and pepper. Stir in Cheddar cheese and reheat gently. Garnish with parsley. Serves 4 or 5.
Mix flour, salt and soda and set aside. Beat eggs; add oil, sugar, mashed bananas, honey and vanilla. Mix well. Spray pans with nonstick cooking spray. Bake 1 hour and 20 minutes at 250°. Let set 5 minutes before taking out of pans.
Arrange apples on a pizza crust. Sprinkle with sugar, water and cinnamon. Top with crumb mixture (butter, flour, brown sugar and oats). Bake at 350° for 20 minutes.
In a large bowl, combine flour and sugar. Add sour cream and beer alternately. Mix well. Pour batter into a greased 2-quart round baking dish. Bake 45 minutes. Brush top with butter. Bake 15 to 20 minutes longer or until tester inserted completely into center comes out clean. Cool slightly. Serve warm, cool or toasted. Bake at 350°.
Squeeze all excess moisture from the cucumbers. Place the cucumbers in a small bowl. Stir in the sour cream, peppers, garlic and thyme. Transfer to a serving bowl and chill until needed. Serve with pita wedges, low-fat crackers or crisp raw vegetables.
Cook oleo and brown sugar slowly until bubbly around edges. Cool. Add eggs, vanilla, sifted flour with salt and baking powder. Stir in coconut and pecans. Spread in shallow pan and bake 25 minutes at 350°. Let cool and cut in squares. Will be chewy.
Preheat oven to 350°. In a large bowl combine flour, sugar and cocoa. Cut in margarine until crumbly (mixture will be dry). Reserve 2 cups of crumb mixture and press remainder in bottom of a 13 x 9-inch pan. Bake 15 minutes.
Place roast in large roasting pan. Combine tomato sauce, water, ketchup, vinegar, hot pepper sauce, mustard, garlic and onion. Pour sauce over roast. Bake, covered, with aluminum foil, at 300° to 350° for 4 to 5 hours, basting periodically with sauce. Serves 12 to 16.
Place sauerkraut in 1 1/2-quart glass casserole dish. Top with corned beef, then shredded cheese. Combine mayonnaise and dressing; spread over cheese. Top with tomato slices; set aside. Place butter in small glass bowl. Microwave for about 60 seconds on Medium-high or until melted. Stir in bread crumbs. Sprinkle bread crumbs over tomato slices. Microwave for 12 to 16 minutes on Medium-high or until heated through (about 150°). Let stand 5 minutes before serving. Serves 6.
Mix thoroughly. Put in loaf pan or shape into mound and put in pie pan. Cover with 1 1/2 strips bacon. Cover with 1/2 can tomato sauce. Bake 1 hour at 350°.
Melt together peanut butter and shortening over double boiler on low heat. Add M&M's, stirring constantly. Remove from heat. Add corn flakes and mix until coated. Drop by teaspoonfuls onto waxed paper. Let stand 30 minutes. Easy, quick and kids love them!
Sift flour with salt, baking soda, nutmeg and cinnamon. In a large bowl, combine butter, sugar and egg until fluffy and light. Beat in bananas and vanilla until smooth. Gradually stir in flour mixture and oats until well blended. Stir in nuts. Refrigerate for 30 minutes.
Mix together the first 8 ingredients. Beat on low and slowly add coffee, oil and vanilla. Beat until just blended, then mix on medium for 3 minutes. Grease 3 (8-inch) pans and dust with Hershey's unsweetened cocoa. Pour batter evenly into prepared pans and bake at 350° for 25 to 30 minutes; cool for 10 minutes and remove from pans. Cool completely and split each layer in half.
Mix sugar, mayonnaise and vinegar until sugar is mostly dissolved. (Thin with milk if desired.) After bacon is fried, cut into small pieces and add to the broccoli and onion. Pour dressing over top of salad and mix until covered completely.
Put everything in bowl and beat with beaters. Grease a loaf tin and flour. Bake at 350° for 50 to 60 minutes. Makes one loaf.
Season ground turkey to taste with salt and pepper. Form 1-inch balls; set aside. Combine broth, tomatoes, onion, potatoes and carrots. Boil until potatoes are crisp-tender. Drop meat balls in boiling stew and cook about 10 minutes. Test meat as to doneness, then add macaroni. Cook another 10 minutes or until pasta is tender. Taste for seasoning.
Mix all ingredients together and make walnut-size balls. Deep fry for 5 minutes or until done. For a loaf, you may add tomato juice or milk and bake. Makes about 5 dozen small meat balls. Serve in or with spaghetti.
Heat olive oil; simmer garlic, onion, green pepper, oregano and bay leaves in oil. When transparent, add tomato sauce, tomato paste, water, sugar, salt and pepper. Bring to boil and simmer for 1 hour. Add crabs. Cover and cook on low for 10 to 12 minutes. Serve over rice.
In a large pot, brown ground meat and drain excess grease. Add taco seasoning, water, Ro-Tel tomatoes, tomato sauce, Ranch Style beans and whole kernel corn. Stir together and bring to a boil. Let simmer for a few minutes. Pour over Doritos chips in a bowl.
To make dough, in a large bowl, combine flour, salt and pepper. Blend broth, eggs and milk; add to flour mixture, beating until bubbles form, about 2 minutes.
In a large resealable plastic bag, combine the first 7 ingredients; add beef. Seal bag and turn to coat.	Refrigerate for at least 3 hours or overnight. Drain and discard the marinade. Grill steak, covered, over indirect medium heat for 1 1/2 hours, turning once, or until meat reaches desired doneness (for rare a meat thermometer should read 140°, medium 160° and well done 170°). Yield: 8 servings.
Cook squash and a large onion in a pot. Try not to put any water in the pot. Let it steam down. Pour into a casserole dish and top with sliced cheese. Place cracker crumbs (Town House) on top of the cheese and put a few pats of margarine on top. Bake until cheese melts.
Heat skillet. Add oil until hot. Add vegetables and all dry seasonings. Stir and toss until vegetables are tender. Add soy sauce. Cook couple more minutes. Serve over cooked rice.
Mix jello and water. Set aside. Place cake mix in large mixing bowl. Add oil and eggs (one at a time), beating well after each addition. Add strawberries and jello mixture. Bake in 3 (1 layer) cake pans at 350° for 30 minutes. Ice when cool.
Cream the shortening and sugar. Add eggs. Add dry ingredients alternately with milk. Roll out about 1/4 inch thick. Cut with cookie cutter. Bake at 375° for 20 to 25 minutes.
Remove crust from bread. Tear bread in pieces and pour melted margarine over it. In blender, mix eggs, milk and seasonings. Add crumbled cheese. Blend only until smooth. Add bread, blend until smooth. Pour into buttered casserole and bake at 350°, uncovered, about 40 to 45 minutes. Serves 6 to 8.
Combine flour, salt and pepper in paper bag. Add wings; shake to coat well. Melt butter to sizzling in a heavy skillet. Add green onions, celery and rice. Stir gently until rice is golden. Add broth and thyme and stir well to blend. Return wings to skillet; cover and simmer until done. Top with almonds; serve hot.
Mix last 7 ingredients using a whisk. Set dressing aside. Now combine all other ingredients, mixing by hand in a large bowl. Pour dressing over salad and toss until well incorporated.
Heat all ingredients until hot. Pour into baking dish. Bake at 400° for about 30 minutes. Recipe may be doubled.
Mix: In mixing bowl, dissolve yeast in warm water. Add sugar, salt and about half the flour. Beat thoroughly 2 minutes. Then add egg and shortening. Beat in rest of flour gradually until smooth.
Heat oven to 350°. Combine all ingredients together. Pour into baking dish. Bake for 1 hour.
Boil all ingredients together for 3 minutes, stirring enough to prevent sticking. Remove from heat and beat until thick enough to spread.
Mix sugar, flour and butter together until mix resembles pie dough. Add vanilla and nuts; mix. Roll into small balls. Bake at 275° for 40 to 45 minutes. Roll in powdered sugar while warm.
Preheat oven to 325°. Grease 16-cup tube or Bundt pan. Dust pan with flour.
Brown ribs in small amount of oil and add other ingredients. Bake at 275° for 2 1/2 to 3 hours.
Beat sugar, syrup, salt, flour and eggs. Melt butter. Add butter, pecans and vanilla to first mixture. Pour into pastry shell. Bake at 300° for 50 to 60 minutes, until filling is just set.
Melt margarine in 9 x 13 x 2-inch pan. Mix all ingredients and pour into pan with margarine. Bake in a 375° oven for 45 minutes.
In large saucepan or Dutch oven brown beef and onion; drain. Puree the tomatoes in liquid. Add to pan with tomato sauce, water, beans, corn and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes. If you desire, top each serving with avocados, cheese and serve with cheese.
Mix sugar, margarine, vanilla and eggs. Stir in remaining ingredients. Put small teaspoon of dough per cookie on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Stew chicken, onion, salt and pepper; save broth. Add cabbage (cut in pieces), tomatoes and potatoes. Take chicken off bone and cut in pieces. Add chicken pieces, limas and corn. Cook until all ingredients are done.
Combine chocolate pieces, marshmallow creme, butter, nuts and vanilla. Mix sugar and milk; heat to boiling. Boil for 9 minutes. Pour over chocolate mixture, stir until chocolate pieces are melted and are well blended. Pour into buttered tins and store in the refrigerator.
Saute onion slices in 1/2 cup beef broth and butter salt. Add rest of beef broth and Worcestershire sauce. Bring to boil. Season with pepper. Pour into bowls. Sprinkle with cheese.
Cook carrots in saucepan filled with lightly salted boiling water; drain. In a small bowl, mix together all other ingredients. Add carrots, then place in serving dish.
Heat sugar in water until dissolved. Combine bananas and enough juice in blender to mush. Combine all ingredients, except Sprite, and freeze. Serve, pouring Sprite over to make slush.
Fry sausage; drain off fat, leaving enough to saute peppers and onions in. Cook until tender. Add cooked rice and other seasonings. Heat thoroughly. Salt and pepper to taste. Serves 8.
Mix mayonnaise, sour cream, yogurt and pepper. Add vegetables. Chill.
Drain chili beans. Crush Doritos. In a large bowl, add all ingredients. Add enough dressing to moisten and add hot sauce to taste. (If you are not going to serve immediately, do not put the lettuce or the Doritos in until ready to serve.)
Cream the cream cheese with mayonnaise. Add juices, drained pineapple, marshmallows, cherries and nuts. Blend well. Fold in whipped cream. Recipe can be doubled.
Combine all ingredients except turkey breast. Reserve 1 c for basting. Pour remaining marinade into a resealable 2 gallon plastic bag. Add turkey breast and seal bag. Turn to coat. Refrigerate overnight, turning several times. Drain and discard marinade. Bake 3 hr or until turkey breast is fork tender. To check with meat thermometer, it should read 185° or more. Baste frequently with reserved marinade.
Steam chicken in steamer or simmer in large saucepot until fork-tender; drain and cool. Discard skin and bones; cut meat into bite-size chunks. In large bowl, mix chicken and remaining ingredients except chicory and tomatoes. Chill mixture at least 1 hour to blend flavors. To serve, line serving platter with chicory. Spoon chicken salad onto platter and garnish with cherry tomato halves. Makes 4 main-dish servings.
Cook vegetables according to package directions. Drain. Combine vegetables with remaining ingredients. Chill several hours or overnight.
Preheat oven to 375°. In medium bowl, combine flour, cream of tartar, baking soda and salt. In mixer bowl, beat butter, margarine, 1 1/2 cups sugar and eggs until light and fluffy. Beat in flour mixture. In small bowl, combine remaining 6 tablespoons sugar and cinnamon. Shape dough into 1-inch balls and roll in cinnamon-sugar. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes per batch. Cool on cookie sheets. Makes about 6 dozen, 65 calories each.
Peel and slice potatoes and boil in salted water. Cook until tender. Mash potatoes. Mix in all ingredients except marshmallows and pour into greased casserole dish. Bake at 350° for 30 minutes. Cover top with marshmallows just before removing from oven. Brown and serve.
In small bowl, combine oranges, onion, oil, vinegar, mustard and sugar. Set aside. On each Triscuits, place spinach leaf; top with teaspoonful of orange mixture. Serve immediately.
Stir in all but 1/2 cup potato chips. Add this 1/2 cup chips just before baking. Make this ahead of time and refrigerate. Bake for 45 minutes in 350° oven.
Combine all ingredients; mix well. Pour into a lightly greased 1-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until firm. Yields 4 to 6 servings.
Mix all ingredients well and use as a spread on toast, biscuits, cake, muffins, etc. Can be spread on toast, then put under broiler and lightly browned. Very good on yesterdays biscuits when they are sliced, spread and toasted in the oven.
Combine flour, soda and salt. In a separate bowl, cream butter, shortening, sugar, brown sugar, vanilla and eggs. Add dry ingredients to creamed mixture. Stir in nuts and chocolate chips. Drop rounded teaspoonfuls onto cookie sheet. Bake at 350° for 8 to 10 minutes.
Drain mushrooms; reserve broth. Melt 2 tablespoons margarine in saucepan; blend in flour. Gradually stir in milk and mushroom broth. Cook until thickened. Remove from heat. Stir in mustard and tarragon. Add mushrooms and crabmeat.
Cook egg noodles according to package. Drain noodles. Drain tuna and mix into noodles. Open soup and add to noodles and tuna. Pour into casserole dish. Add milk. Top with crackers or crushed potato chips. Bake at 350° until brown (can add peas, if desired).
Mix ingredients in a large mixing bowl using an electric mixer. Mix until lumps are gone and mixture is creamy. Pour into pie crust; cover and refrigerate for 6 hours minimum. Cut, then serve.
Blend cornmeal with cold water. Add to boiling water. Stir until rapidly boiling. Let thicken. Reduce heat to low and let simmer 30 minutes.
Mix cream cheese, powdered sugar and Cool Whip. Put in pie crust. Mix dry jello, cornstarch, sugar and water. Bring to a boil and let get thick. Let this mixture cool, then pour over pie. Top with fresh sliced peaches. Chill and serve.
Cook the noodles and the chicken. Cut the chicken into bite-sized pieces. Put noodles into bottom of dish, then chicken, milk, soup and beans. Top with bread crumbs and Velveeta cheese and bake until cheese is melted and bread is toasted.
Cut up fruits and mix all ingredients well! Make a syrup from 1/2 cup sugar and 1 cup water; boil 3 minutes and pour over cake mixture. Prepare baking pans, lining them with greased wax paper. Pour in pans; brush top with milk and bake slow at 250° for 1 hour.
Mix first 5 ingredients. Sprinkle lemon juice over beets. Mix remaining ingredients. Combine mixtures. Beat 2 minutes. Pour into greased 9-inch pan. Bake at 350° for about 40 minutes. Cool, then frost with:
Mix all the ingredients and cook. Bring to boil and cook for 30 minutes. Stir constantly. Pour into buttered dish and refrigerate until cool, then set at room temperature.
Break up noodles on cookie sheet; add almonds if used. Toast 5 to 7 minutes at 350°. In bowl, add onions, sunflower seeds and noodles to cole slaw mix.
Mix all ingredients thoroughly. Shape into 2 loaves in shallow baking pan. Spread with catsup or favorite bottled barbecue sauce. Bake at 350° for 1 hour until done. Recipe may be cut in half to make one loaf.
In a large skillet, saut the ground turkey over medium-high heat, stirring, until it changes color and is cooked through. Drain well and return to pan. Stir in cornstarch and hoisin sauce. Heat and stir over medium heat until bubbly. Add water chestnuts and the rice and stir until heated through.
Debone crabmeat. Crumble 2 slices of bread and mix with crabmeat. Add parsley, mayonnaise, Worcestershire sauce and 1 egg. Mix well with bread and crabmeat. Form into 6 to 8 round balls. Dip each ball into dried bread crumbs. Mix 1 egg and 1/4 cup milk. Dip crab cakes into egg and milk, rolling gently. Dip again into bread crumbs, then deep fry in hot oil until golden brown. Serve with lemon wedge.
Preheat oven to 325°. Sift flour and sugar together. In a saucepan, mix butter, cocoa and water. Bring to a boil (or put in microwave for 1 minute). Remove from heat and pour mixture over flour. Mix well. Add soda to buttermilk then to flour mixture. Add eggs and vanilla and mix. Pour into greased and floured 9 x 13-inch cake pan and bake 45 minutes to 1 hour. Ice with Mississippi Fudge Cake Icing.
Prepare macaroni or rice as usual. Brown ground beef, onion and green pepper. Drain. Mix ground beef mixture with tomato soup and sugar. Mix mixture with macaroni or rice. Place croutons on top. Then sprinkle cheese on top. Bake at 325° to 350° for 15 minutes.
Mix brown sugar and flour in saucepan. Add corn syrup, butter and salt; work over low heat just until butter is melted. Beat eggs with vanilla. Stir in sugar mixture. Turn into pie shell; sprinkle with walnuts. Bake on lower rack of oven at 370° for 40 to 45 minutes, until filling is set in center. Cool before cutting.
Boil first 4 ingredients for 1 minute, then pour in the bottom of an angel food cake pan. Cut biscuits in fourths; dip in melted butter, then dip in a mixture of sugar and cinnamon. Drop in pan. Bake at 350° for 45 minutes. Flip upside down when baked.
Combine dry ingredients and sift together. Mix all liquids and combine quickly with dry ingredients. Bake in greased muffin tins at 400° for 20 minutes.
Drain fruits for 1 hour. Place in baking dish. Sprinkle curry and toss through fruit. Crumble butter or margarine and brown sugar over top. Bake 1 hour at 350°. Serve with curried hamburger and rice and sour cream or yogurt.
Spray heavy saucepan with Pam. Lightly brown onion and garlic. Add eggplant and water or broth; cook covered until tender, stirring occasionally. Pour mixture into greased casserole. Beat eggs until frothy. Pour over cooked eggplant. Sprinkle with seasoning and cheese. Bake in 350° oven for 25 to 30 minutes until cheese is melted. Serves 4.
Mix gelatine with 1/2 cup sugar, salt and spices in saucepan. Stir in milk and egg yolks. Cook on low heat and stir until gelatine dissolves and thickens (about 5 minutes). Remove from heat and stir in pumpkin and chill, stirring occasionally. Beat egg whites and remaining 1/4 cup sugar until stiff. Fold stiff egg whites into pumpkin mixture and pour into baked pie crust. Keep chilled and serve.
Mix all ingredients to a consistency thick enough to make into patties. Crackers may be added, if needed. Crush approximately same amount of crackers used in mixture to roll patties in. Have enough hot oil (deep enough to cover patties) and cook to a golden brown.
In a 2-quart microwave-safe dish, combine all ingredients. Cover and microwave on High for 5 minutes. Let stand for 5 to 10 minutes. Stir before serving.
Mix and chill. Use to dip vegetables such as broccoli, cauliflower or cucumbers.
Thaw out pasta and drain. Add meat of your choice. Add additional salad mixture: cucumber, tomato, etc. (optional). Add Ranch dressing in small amounts. Stir after each addition. Add salt to taste.
Cut bread in halves and butter one side. Butter pan and arrange five slices of bread in bottom, butter side down. Cook and drain broccoli. Put drained broccoli on top of bread. Cover with grated cheese; add chopped ham. Top with other 3 slices of bread, butter side up. Combine eggs, salt and milk. Pour over bread. May be refrigerated overnight or let sit at least 1 hour. Bake 1 hour at 350° in a 9 x 13-inch pan. Serves 10 (conservatively).
Cook chicken breasts or whole chicken in kettle with water and bay leaf until done. Cool and cut up chicken. Mix all ingredients together and serve on lettuce leaf or a cut circle of cantaloupe with lettuce and garnish with strawberry or orange slice on top. Serves 4.
Preheat oven to 350°. Toss cheese with flour. Mix cheese with flour and meat and spread in pie shell. Pour eggs, milk and seasoning mixture over meat. Bake 1 hour. Serves 6.