HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, eggs and butter. Then mix in the other ingredients. Bake at 350° about 40 minutes.
Use skillet with lid. Wash split chicken breasts thoroughly. Pour olive oil in skillet and make sure bottom is covered with oil by moving oil around skillet. Let oil get hot, then place chicken breasts in skillet and brown on all sides. Season with garlic salt and pepper to taste. Cover skillet and let slow cook on low temperature until chicken is done. Then prepare soup while chicken is cooking, adding only 1 can water for sauce. Pour over prepared chicken.
Drain fruit thoroughly. Arrange peaches, pears and pineapple in flat baking dish. Place cherries in an attractive pattern. Sprinkle with blanched, slivered almonds all over. Mix sugar, butter and curry powder. Sprinkle over fruit. Bake at 325° for 30 to 45 minutes.
Combine flour, sugar, cocoa, baking powder, salt and nuts. Set aside. Combine oil, eggs and vanilla; add to dry ingredients. Do not overmix.
In a medium mixing bowl, stir together flour, baking powder and baking soda; set aside. In a large mixer bowl, beat margarine or butter with an electric mixer on medium to high speed until fluffy. Add sugars and beat until combined. Add eggs, one at a time, beating 1 minute after each addition. Add flour mixture and sour cream to egg mixture alternately, beating after each addition, just until combined. Fold in sausage and berries.
Combine sugar and water in saucepan. Stir over low heat until sugar is dissolved. Increase heat; bring to boil. Boil for 3 minutes; cool. Place orange, lemon and lime juices into blender container with bananas; blend until smooth. Mix with syrup and pineapple juice. Freeze in refrigerator trays until firm, about 3 hours. Scoop frozen crush into large bowl to serve. Stir in ginger ale. Serve at once, garnished with fresh strawberries. Yields 20 servings.
Mix gelatin, hot water and juice. Chill slightly. Fold in oranges and pineapple. Congeal. Top with following:
Mix well. Roll in small balls the size of a walnut, then roll in sugar. Bake at 350° for 10 minutes.
Saute onion, celery, pepper in butter until tender. Mix in next six ingredients. Make into loaf and bake at 375 degrees one hour or until done.
Mix together shortening, sugar and egg. Sift together flour, baking powder, salt and nutmeg. Stir alternately with milk. Fill greased muffin cups 2/3 full. Bake at 350° for 20 to 25 minutes or until light golden brown.
Mix the first 4 ingredients until mixture is like fine crumbs. Reserve 1 cup of mixture. To remaining flour mixture add baking powder, soda, salt, yogurt, vanilla and egg. Blend well. Spread batter in 10-inch cake pan, greased and floured. Carefully spoon jelly over top of cake. Sprinkle with walnuts. Sprinkle reserved topping (flour mixture) over nuts. Bake at 375° for 50 minutes or until toothpick in center of cake comes out clean.
Mix meat, bread crumbs, egg, onion and 1/2 can tomato sauce. Form a loaf. Place in shallow loaf pan in oven. Combine 1/2 can tomato sauce, water, mustard, vinegar and brown sugar. Pour over loaf and bake for 1 1/4 hours at 350°. Baste occasionally. Make gravy from drippings. Serves 6.
Trim edges off of bread and cut in half long ways. Spread cheese spread on bread and roll with bacon. Secure rolls with a toothpick. Bake in a double broiler pan for 1 hour on 325 degrees.
Spread cream cheese in a microwave-safe dish such as a Pyrex pie pan. Layer chili on top. (Add chili powder if you like it spicier.) Heat in oven or microwave. Cover top with Cheddar or Jack cheese.
Mix flour and sugar. Add eggs. Add syrup, melted butter, vanilla and pecans. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 300° and continue baking for 30 to 45 minutes.
Cream butter, shortening and sugar until light and fluffy. Beat in egg yolks. Sift together flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts. Beat egg whites until stiff; fold into batter. Turn into 3 greased and floured 9-inch layer pans. Preheat gas oven to 350°. Bake 30 minutes or until done. Fill and frost with icing.
Peel potatoes if skin is tough. Otherwise, scrub and rinse them. Cut potatoes in slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter; sprinkle with herbs.
Rub a 9 x 13-inch pan with butter on bottom and sides. Brown the ground chuck. Add the taco seasoning as directed on package. Layer tortilla shells on bottom. Put ground chuck on top, then the tomatoes next. Add the cheeses. Bake, lightly covered, with foil at 350° for 20 minutes. Uncover and bake 10 more minutes. Let set for a little bit.
Preheat oven to 400°. Thaw pastry and unfold; place in greased 13 x 9-inch baking pan. Cook and stir mushrooms, onions and pepper in margarine until tender. Add remaining ingredients. Pour mixture into pan. Bake 20 minutes or until golden brown. Cut into squares. Makes 24.
Cream margarine and sugar, add egg yolks and sifted dry ingredients, add apples and mix. batter will be stiff. Pour in a 11x14in greased pan.
Cook rice according to package directions. Add potato soup, milk, bacon and onion. Heat through on top of stove or place in crock-pot and simmer 4 hours. Add sherry, salt and pepper. Add cheese; heat to melt cheese. Garnish individual bowls with 1 tablespoon Cheddar, if desired.
Mix ingredients in a punch bowl with a large block of clear ice to chill. Juice, if fresh, are not strained, but seeds are removed. Garnish with slices of fruit, mint sprigs and small amount of maraschino cherries. Serves 15.
Mix dry ingredients. Add oil, eggs and pumpkin. Blend until well mixed. Divide into 3 parts. Put in greased and floured coffee cans. Bake for 1 hour and 15 minutes at 325°.
Crush crackers into fine crumbs. Mix in 1/2 cup sugar and melted butter. Press into bottom of pie pan. Cream together cream cheese, 1/2 cup sugar and eggs. Pour mixture over crust and bake at 350° for 15 minutes. Let cool. Pour blueberry filling over top and chill. Serve with Cool Whip.
Wash and chop onion and celery. Mix all ingredients together until blended well. Place in a baking dish or pan. Press together well. Bake for 1/2 hour at 400°. Reduce heat to 350°. Bake until done.
Drain oysters. Cook on medium heat for 5 to 10 minutes. Drain liquid again. Then add butter and spices. Saute for 10 more minutes. Serve with crackers.
Spread rolls flat in a rectangular pan. Bake at 350° for 7 to 8 minutes. Cool. Mix cream cheese, mayonnaise and Ranch dressing mix. Add finely chopped vegetables. Top with shredded cheese. Slice into squares to serve.
Cream Crisco and oleo well. Add sugar slowly, creaming well. Add 1 egg at a time, beating after each one. Add 1/2 cup milk. Add flour, remaining milk and poppy seed alternately beating at low speed. Add salt and flavoring. Bake at 300° for 2 hours. Ovens may vary, so baking time may vary. Take from oven. Let sit on wire rack 5 minutes. Turn out on cake rack.
Cook rice according to package instructions. Saute chopped onion and bell pepper until soft. Add Ro-Tel tomatoes and Pet milk. Let simmer about 5 minutes. Add crawfish and simmer 5 to 10 minutes. Mix rice and crawfish mixture and put in casserole dish. Sprinkle top with shredded Mexican Velveeta. Cook at 350° for about 15 to 20 minutes or until cheese is melted. (Good with shrimp, also.)
Cook almonds over low heat until sugar melts. Stir constantly, cool and break apart. Tear all lettuce into bite-sized pieces. Place greens in plastic bag with celery and green onions. Add oranges. Just before serving, add dressing (I use Good Seasons Italian) and shake well to coat. Add almonds and shake again.
Drain spinach again and pat dry on paper towels. Arrange spinach in bottom of baking dish. Sprinkle with nutmeg and season to taste. Arrange diced chicken over the spinach. Cover with lasagna noodles and spoon the tomato sauce over all. Bake at 350° until heated throughout. Serve with salad greens.
Mix ingredients in 2-quart casserole dish. Beat egg whites and add to mixture. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350° and lightly grease and flour a 9-inch tube pan. Into a large bowl, sift flour with baking powder, salt, cinnamon, sugars and coffee. Using pastry blender or 2 knives, cut butter and shortening into flour mixture until it resembles small peas. Set aside 1 cup for topping. Combine milk with baking soda and eggs; mix well. With wooden spoon, stir all at once into flour-fat mixture. Bake 55 to 60 minutes, or until cake tester inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and serve warm.
In a one-quart casserole dish, mix ingredients then slice eggs. Bake at 350° for 25 minutes. Top with chips. Bake 5 minutes longer.
Heat 1/4 cup margarine in a large skillet on medium-high heat. Cut chicken into 1-inch pieces and add chicken and garlic powder to skillet. Cook for 4 minutes.
Cut top off bread. Spoon out insides. Mix all other ingredients and put inside bread shell. Replace the top and wrap in foil. Bake at 200° for 2 hours. Serve with bread spooned from the inside of the loaf.
Cook macaroni; add cheese, cut in small pieces, and add butter, sugar and tomatoes. Mix well and put in casserole dish and top with cheese. Bake 30 minutes at 400° or until bubbly. (I use spaghetti sauce.)
On wax paper, combine flour, sage and thyme. Coat chicken with mixture. In skillet over medium-high heat in margarine, cook chicken until browned on both sides. Add soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover and simmer 5 minutes or until chicken is no longer pink. Serve over rice. Serves 4.
Whip pineapple juice and pudding mix. Pour over other ingredients. Chill overnight or at least 8 hours.
Mix in a heavy 2 quart saucepan, sugar, Pet skimmed milk, marshmallows, butter and salt. Cook, stirring constantly, over medium heat to a boil. Mixture will be bubbling all over the top. Boil and stir 5 minutes more. Remove from heat. Stir in chocolate chips until completely melted. Add nuts and vanilla. Spread in a buttered 8-inch square pan. Cool. Cut into 30 pieces.
Mix together everything except potatoes and corn flakes. Add potatoes and mix again. Top with corn flakes. Bake at 350° for about an hour.
Mix all together, reserving 1 cup crushed graham crackers for covering bottom and top of Nut Roll.
Melt caramels with 1/3 cup evaporated milk in a saucepan or microwave. Mix the oleo, cake mix and rest of milk together. Pour 2/3 of the mixture into a 9 x 13-inch pan. Bake at 350° for 6 minutes. Remove from oven. Sprinkle chocolate chips and spread caramel mixture over it. Roll out rest of the mixture between two sheets of waxed paper and transfer to pan. Bake 15 to 18 minutes.
Heat to just melted. Spoon over cake. Chill. Can be made early in the day for p.m. serving.
Mix sugar and cinnamon in applesauce. Stir in corn flakes. Heat in oven until hot. When ready to eat, place marshmallows on top until covered. Set oven on 350°. Put dish back in until marshmallows melt together. Quick, easy and very good.
In saucepan, combine candy, milk and butter. Cook over medium low heat about 20 to 25 minutes until toffee is melted. Stir often. Cool slightly. Dip marshmallows in toffee mixture. Roll in cereal. Dry on wax paper. Makes 4 dozen.
Put cheese and margarine in glass bowl. Microwave on High until softened. Add cocoa, vanilla, xxxx sugar and nuts; mix well. Pat into a 10 x 15-inch pan. Chill for 30 minutes. Cut into squares.
Cream margarine and 2 tablespoons plus 1 teaspoon sugar well. Add flour	and pecans. Roll into small balls and bake 30 to 40 minutes in 300° oven. Roll in powdered sugar.
Drain peas. Mix with onion and tomatoes. Add enough mayonnaise to blend.
Thoroughly wash and clean 1 pie pumpkin. Bake pumpkin whole in 325° oven for 2 hours until brown and soft to the touch. Pick stem off and peel skin away (peels off like paper). Scoop out seeds.
Chill pineapple juice. Then put all juices, water and 1/2 gallon of ice cream in a 5-gallon thermos container. Break up the ice cream and stir well.
Coat a grill rack with cooking spray. Preheat the grill. Place each breast into center of an 18 x 12-inch piece of foil. Evenly top with the bell peppers and potatoes. In small bowl, combine tomato sauce, orange juice, salt, black pepper and red pepper until blended. Evenly drizzle over the chicken and vegetables. Bring up 2 long sides of each piece of foil and double fold with a 1-inch wide fold. Double fold each end to form a packet. Place packets, seam side up, on the rack and grill for 25 minutes or until vegetables are tender and a thermometer inserted in thickest portion of breast registers 160° and juices run clear.
Combine all fruit, except bananas. Sprinkle dry pudding and Tang over fruit and mix well. Refrigerate. When ready to serve, add sliced bananas.
Mix all ingredients together in a crock-pot. Cook on low for 4 to 6 hours.
Mix ingredients together thoroughly. Roll in wax paper. Freeze. Use on steak when needed. Can be cut to appropriate size before freezing if desired.
Pull biscuits apart and flatten. Put a piece of apple in the biscuit, then fold the biscuit cover. Close edges of biscuit with a fork. Mix 1/4 cup cinnamon and 1/2 cup sugar together. Roll pies in cinnamon and sugar mixture. Melt butter, add 1cup sugar and milk, stir. Put pies in a glass baking pan and pour this mixture over pies. Bake at 350° for 35 minutes or until brown.
Cream Crisco; add sugar and eggs, beating well. Sift dry ingredients together and add alternately with milk; add vanilla and nuts. Pour into prepared tube pan and bake at 325° for 1 hour and 40 minutes.
Combine peanut butter, 3/4 cup margarine and sugar. Press mixture into 13 x 9 x 2-inch baking pan. Melt chocolate morsels with remaining 1/2 cup margarine; pour over mixture in pan. Refrigerate 15 minutes, then cut into bars. Yield: 16 to 24.
Combine sauce ingredients and stir over medium heat. Add chicken breasts. Cook until sauce thickens. If chicken is done and sauce isn't thick, cornstarch may be used.
Combine all ingredients in a casserole. Add a slug of soy sauce and Worcestershire sauce. Bake for 4 hours at 275°.
Combine sugar and corn syrup. Microwave on High for 4 minutes. Next add the roasted peanuts. Microwave on High 3 to 5 minutes until light brown. (If raw peanuts are used, add at the beginning of cooking time with the sugar and syrup; also add 1/8 teaspoon of salt.) Next add the vanilla and butter; cook 1 to 2 minutes. Next add baking soda; stir until light and foamy. Pour out on a greased pan. Refrigerate until firm, 30 minutes to 1 hour.
Mix all ingredients, except chicken, in saucepan and cook until slightly thickened on top of stove. Place chicken in roasting pan and baste with sauce. Roast, uncovered, at 350° for 2 hours, basting and turning occasionally.
Cook together the first six ingredients. Remove chicken from broth; skin, bone and cut into chunks. Heat 2 cups broth and add pearl onions, potatoes and carrots; cook until tender. Remove vegetables with slotted spoon. Stir flour and milk into 2 cups broth and bring to boil. Add cooked vegetables, peas and chicken. Pour into a 9 x 13-inch baking dish and cover with pie crusts. Bake at 425° for 30 minutes. Also freezes well.
Cook noodles according to package directions, and set aside. Heat electric skillet to 350° and add ground chuck, onion and pepper. Cook until meat is brown and vegetables are tender. Drain well. Spread meat and vegetable mixture evenly in the skillet. Place egg noodles in center. Spoon tomato sauce and grated Cheddar cheese on top of mixture. Serves 4 to 6.
Thaw bread dough following package directions. Spray 15 muffin cups with nonstick cooking spray; set aside. Lightly flour a surface and roll out dough to 15 x 9-inch rectangle. Let dough rest for 5 minutes if it is springy and difficult to roll. Set up dough so long edge runs parallel to edge of work surface.
Mix milk and pudding together in a bowl. Beat until well blended. Stir in Cool Whip. Chill well. Spoon into ice cream cones and top with nuts or sprinkles. Now it is ready to eat. Keep any leftovers in the refrigerator.
Melt margarine in a large pan over medium heat. Add marshmallows and stir until melted. Stir in Rice Krispies. Pour mixture into a well-buttered dish. Cool completely and cut into squares.
Mix jello. Let stand until it gets thick. Stir in strawberries. Mix well, then pour 1/2 in a larger bowl. Cut cake in half. Place 1/2 into the biggest bowl. Cover with 1/2 of the Cool Whip. Now, place rest of cake on top and pour rest of jello over cake. Cover with rest of the Cool Whip. Serves 12 or more.
Bring all ingredients except capellini to a rapid boil; lower gas and continue to simmer for 45 minutes. Break capellini; add to boiling ingredients. Cook another 10 minutes. Serve immediately. If desired, flavor with grated cheese.
Mix together peanut butter and sugar. Drop by spoonfuls onto ungreased cookie sheet. Bake at 325° for 10 to 15 minutes. Should be lightly cracked and brown. Do not overbake.
Wash and press fully ripe persimmons through colander. Cream shortening and sugar. Add eggs, vanilla and pulp. Add to flour, cinnamon, salt and soda. Mix well with other ingredients and add nuts. Drop from teaspoon onto oiled cookie sheet. Bake at 350° until lightly browned, about 10 minutes. These can be frozen.
Arrange ingredients in layers in a greased casserole in the order given. Bake at 350° for 1 1/4 hours.
Combine cooked broccoli, including juice, with rice and mushrooms. Saute onion in margarine. Add to other ingredients. Combine mushroom soup and cheese in double boiler. Add garlic salt. Heat until cheese melts. Pour this into broccoli mixture and mix. Pour into greased casserole dish. Top with cracker crumbs. Bake at 350° until it bubbles.
Microwave bacon until crisp; keep to the side. In frying pan, saute onions in olive oil over medium heat. Add desired seasonings and garlic. Add Prosciutto and cook to desired level of crispness. I usually cook for 1/2 hour and then turn down to low heat. In a separate pan, fry eggs hard. Remove and chop; add to onion mixture. In a bowl, mix cream with Parmesan. Beat until mixture is of milk shake thickness.
Mix together shortening, sugar, molasses and egg. Sift together dry ingredients; blend with shortening mixture. Roll into balls. Roll balls in extra sugar. Place on cookie sheet about 2 inches apart. Flatten. Bake about 8 to 10 minutes at 375°.
In a saucepan, combine pizza sauce and pepperoni; heat through. Stir in the cheese until melted. Spoon about 2 tablespoons into each bun; top with hot dog. Serve immediately.
Heat oil in a large skillet over medium heat; add steak. Saute until brown. Add tomatoes, green peppers, mushrooms and onion. Stir in soy sauce, salt, ginger, sugar and pepper. Cover. Simmer for 30 minutes. In a small bowl, blend a small amount of pan juices with flour. Stir into skillet. Cook until thickened, stirring constantly. Serve over rice. Makes 6 servings.
Mix together broccoli, cheese, and rice. Add a can of soup. Bake at 350° until brown on top.
To reduce cooking time, freeze figs (make up preserves when it's cool weather!). When ready to cook, knock off as much ice from the figs as possible. Place figs in heavy-bottomed pan and cook very slowly until the figs have begun to melt; increase the temperature gradually until hot. Add the sugar and cook until as thick as desired, stirring very frequently to prevent scorching. Add the ground ginger, a 1/2 teaspoonful at a time to taste. Bottle in sterilized half-pint jars. Hot biscuits, here we come!
Remove label from can; cover the can with warm water and simmer on low heat all day. (Be sure to keep can covered with the water all the time.) No, don't punch hole in can. Very good on Hi Ho crackers, etc.
Cull and wash beans. Cover with water and 1 teaspoon salt. Soak 3 hours or overnight. Drain. Put beans in heavy pot with 2 quarts water. Add more as needed. Add salt pork, sliced sausage or ham pieces. Season to taste. Boil slowly about 3 hours or until tender.
Brown hamburger meat, onions and peppers. Add mushrooms and olives. Simmer 45 minutes. Add salt, pepper and garlic to taste. In large pan, alternate layers of meat mixture, cheese and Ragu. (Save some meat mixture for top layer.) Put tomato soup on top with meat and cheese. Bake at 350° for 30 to 45 minutes.
Add milk to corn. Add broken up bread. Bake in 1 1/2-quart baking dish. Top with Ritz cracker crumbs. Dot with oleo and paprika. Bake at 300° for 1/2 hour.
Whip eggs and milk. Put onions in flour, then dip into egg/milk mixture. Pour into breading. Deep fat fry until golden.
Cream shortening; add sugar and eggs. Add spices and flour alternately with molasses and coffee and vinegar. Stir in raisins. Spread this amount in two cookie sheets, with sides, or you may drop the dough by teaspoonful on a greased cookie sheet. Bake at 375° for about 10 minutes. Frost while warm with 4 cups confectioners sugar thinned with about 1/3 cup coffee.
Brown hamburger. Add seasoning and 1/2 tomato sauce. Put in pan (13 x 9-inch). Combine remaining tomato sauce and beans. Spread over ground beef mix.
In heavy saucepan, combine 4 tablespoons sugar, cornstarch and mint morsels. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixture boils. Boil for 1 minute. Transfer to large bowl; cover surface with plastic wrap. Cool to room temperature. In bowl, combine heavy cream and 2 tablespoons sugar; beat until stiff. Beat chocolate mixture; fold in whipped cream. Spoon into prepared crust. Chill until firm (2 to 3 hours).
Mix first three ingredients until well blended. Add milk and beaten egg yolks. Cook until thick. Remove from heat. Add vanilla.
Sift dry ingredients. Melt margarine and add to sugar. Mix well and allow to cool. Add eggs, one at a time; beat well, then add dry ingredients and mix well. Stir in chocolate chips. Bake in large greased cooking pan at 350° for 25 to 30 minutes.
Mix ingredients thoroughly. Pour into unbaked pie shell and bake in a 375° oven until set, 30 to 35 minutes.
*May be made with 2 teaspoons instant coffee and 1 cup boiling water.
After 60 days required to cut elephant into small cubes, place in 5-ton casserole. Add enough gravy to cover and cook in 250° oven about 4 weeks. During final 7 minutes, cook macaroni as directed on box. Drain; do not chill. Mix immediately with elephant and serve.
Cook first 7 ingredients in skillet until meat is brown, breaking up meat particles as it cooks. Add remaining ingredients. Cover and cook 30 minutes or until rice is tender. Stir often.
Measure sugar and cornstarch into saucepan and mix well. Add the pineapple with its juice. Mix well so no lumps will form. Stir in pie filling and food coloring. Use a wooden spoon and stir gently to avoid mashing cherries. Cook over medium heat until mixture comes to a boil and thickens. Remove from heat and stir in gelatin. Let cool. When mixture has completely cooled, gently stir in sliced bananas. Spoon into baked and cooled pie shell. Cover with whipped cream and garnish with nuts.
Mix together the first 3 ingredients, then add shortening, sugar, eggs and buttermilk. In another bowl, mix the 100% Bran and boiling water. Fold in the All-Bran, then add to the mixture. Bake 15 to 20 minutes at 400°. Can add dry fruit, nuts, etc. Mix at least one day ahead of use. Batter keeps 4 weeks in sealed container.
Cook first 6 ingredients until clear. Cool. Mix with strawberries and pour into a baked pie shell.
Dump all ingredients in bowl except chocolate chips. Spread in a greased 9 x 13-inch cake pan. Sprinkle chocolate chips over batter. Bake for 30 minutes at 350°. No frosting needed.
Combine sugar, eggs, milk, walnuts and extracts. Pour into prepared shell. Heat for 10 minutes, giving dish 1/4 turn every 3 minutes, until center is almost set. Let stand, covered with wax paper. Just before serving, top with whipped cream.
Sift first 4 ingredients together. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars, eggs, then vanilla. Add flour mixture; beat until well blended.