HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chicken breasts with salt and pepper. Brown on all sides in margarine. Arrange chicken in a 9 x 13-inch pan. Stir soup into butter in skillet; slowly stir in chicken broth. Add remaining ingredients and heat to boiling. Pour over chicken. Cover with foil and bake at 350° for 25 minutes. Remove foil and bake 35 minutes more.
Turn sweet potatoes into large saucepan. Cook over medium heat, stirring frequently, until heated through. Preheat oven to 350°. Mash sweet potatoes. Add sugar, bourbon, butter and vanilla; beat until well blended. Turn into 2-quart, shallow baking dish. Sprinkle marshmallows over top. Bake, uncovered, 30 minutes, or until marshmallows are golden. Serves 9.
Cook noodles as directed; drain. Mix spaghetti sauce, cottage cheese, 1/2 the Parmesan cheese and 1/2 Mozzarella cheese together. Mix noodles with the sauce in a 9 x 13-inch pan. Top with the remaining cheese. Microwave 8 minutes or bake in 350° oven for 20 minutes or until cheese melts.
Cook beets until tender and the skins slip off easily. Cut or chop the beets, onion and peppers. Combine the ingredients. Cook the mixture until it is clear. Seal it in clean, hot jars.
In large bowl combine peas, beans, corn, onion, celery and pimentos. In a saucepan, combine remaining ingredients. Heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight. Yield: 10 to 12 servings.
Combine melted margarine, brown sugar, flour, salt, evaporated milk, water, eggs and vanilla in double boiler; mix well. Cook until thickened, stirring frequently. Reserve 2 to 3 vanilla wafers. Layer banana slices, pudding and vanilla wafers alternately in large bowl. Crumble reserved wafers over top. Cover with whipped topping. Chill, covered, overnight. Yield: 8 servings.
Mix together potato, celery, green onion, radish and parsley. Toss with mayonnaise, vinegar, mustard, celery seed, salt and pepper until well covered. Chill. Makes 8 (3/4 cup) servings.
Preheat oven to 350°. Blot sausage dry with paper towels. Combine with cheeses, salad dressing, olives and red pepper. Lightly grease muffin tins and press 1 wrapper in each cup. Brush lightly with oil. Bake 5 minutes until golden. Remove from tins and place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.
Mix all together in broiler and cook until nuts stop popping. Add 2 teaspoons soda. Stir quick and pour up very quickly on a greased sheet of foil. Let cool completely and break into pieces.
Halve and seed 3 acorn squash. Bake at 350° for 35 minutes. Saute 2 cups of chopped onions, then add a 6 ounce can of mushrooms. Stuff the squash, then bake for an additional 20 minutes. Top with 1 cup of shredded cheese and bake until cheese melts. Serves 6.
Soften and blend margarine, butter and cream cheese. Add sugar, eggs, flour and vanilla. Bake at 350° for 1 1/2 hours; start in cold oven.
Trim off large leaves of broccoli. Remove tough ends of lower stalks. Wash broccoli. Separate flowerets and coarsely chop stalks. Bring water to a boil; add salt and broccoli. Cover, reduce heat and simmer 5 minutes or until crisp-tender; drain. Set aside. Combine soup and next 5 ingredients, mixing well. Fold in broccoli; pour into greased 2-quart casserole dish. Combine stuffing and melted margarine. Sprinkle around edges of casserole. Bake, uncovered, at 350° for 30 minutes. Yield: 8 servings.
In a greased 13 x 9-inch dish, layer cubed bread, then cubed sausage, then cheese. Mix milk, eggs and mustard and pour over layers. Cover and keep in fridge until you're ready to cook.
Combine sugars with sour cream, stirring well. Stir over low heat until mixture forms a soft ball in cold water. Remove from heat and add vanilla and nuts. Stir until mixture coats nuts. Turn out on waxed paper. Separate with a fork.
Pour lemon juice in Eagle Brand milk and stir well with spoon. Add Cool Whip. Mix well. Add pecans and pineapple. Pour into crusts and chill until set.
Combine the egg, milk, bread crumbs, salt and pepper. Add ground veal; mix well. Shape mixture into 6 patties; coat with flour. In skillet, brown patties in hot Crisco; drain off fat. Combine tomato sauce, undrained mushrooms, water, parsley, crushed oregano and garlic powder; pour over meat. Cover; simmer 20 to 25 minutes.
Cook stew beef until tender. Add potatoes, onions, tomatoes, carrots and celery. Cook until potatoes, carrots and celery are tender. Add salt, pepper, hot sauce and package of stew mix. Let simmer for 20 or 30 minutes, stirring while simmering.
Brown and drain hamburger. Add taco seasoning and set aside. Combine Jiffy mix, eggs, oil and corn. In lightly greased 9 x 13-inch pan, put half of the cornbread mixture. Cover this with the hamburger. Sprinkle tomatoes and cheese over the hamburger. Top with remaining cornbread. Bake at 350° for 40 to 45 minutes.
Roll into balls. Freeze overnight and then bake at 400° for about 30 minutes.
Cook spaghetti in lightly salted water until tender; drain. Combine with remaining ingredients, reserving half the cheese; pour into a 1 1/2-quart casserole. Sprinkle remaining cheese on top. Bake in hot oven (400°) for 25 to 30 minutes. Makes 4 servings.
Mix sugars, flour and cornmeal. Beat eggs slightly; add to this mixture. Mix well. Stir in milk and margarine or butter. Add vanilla and vinegar; pour into unbaked pie shell. Bake at 450° for 10 minutes, then turn oven down to 350° for 25 to 30 minutes.
Fill cup with raisins	and cover with hot water. Mix everything together; pour into greased pan. Bake in slow oven until done.
With sharp knife, cut deep around stem of cabbage. Place stem up in large kettle with about 2 inches of water. Cover and bring to a boil. As leaves start to wilt, remove with a fork to colander and drain. There should be approximately 24 leaves. Chop some of remaining cabbage to get 1/2 c. Set aside.
Wash the fish thoroughly in several changes of water. Soak the fish overnight in water to cover; drain well. Add fresh water to cover. Cook over medium heat for 20 minutes. Drain, reserving the liquid. Remove the skin and bones carefully. Shred the fish coarsely. Cook the unpeeled potatoes in the fish stock until tender, about 30 minutes. Peel and slice thin. Heat the olive oil in a frying pan. Add the onions and garlic. Saute for 5 minutes. Add fish and potatoes. Cook over high heat for 2 minutes, stirring constantly. Add the pepper and white wine and stir. Place the mixture in a buttered baking dish or casserole. Bake in a 425° oven for 15 minutes. Chop 3 of the eggs coarsely and slice the other 3. Garnish with eggs and parsley.
Wash and peel outer leaves of cabbage. Cut center flat. Set on large platter. Arrange and pierce layer by layer, bits of cheese, olives and vegetables with toothpicks to form a crown of appetizers. Great for parties.
Soak gelatine in cold water. Add boiling water to dissolve. Add orange and lemon juice. Add sugar and mix well. Chill until partly jelled. Whip 1/2 pint cream until stiff. Add 1 tsp. sugar to whipped cream. Mix whipped cream with partially jelled gelatin. Break up angel food cake until bite sized pieces. Line large mixing bowl with waxed paper. Put a layer of cake and layer of gelatin mixture. Add layer of each until all used up. Let set in refrigerator until jelled. Unmold on cake plate. Whip 2nd 1/2 pint cream until stiff adding 1 tsp sugar spread on cake. Sprinkle with coconut.
Drain fruit (save juice). Arrange fruit in approximately 9 x 9-inch dish. Put grapes and apples on top. Dissolve Jell-O, using 2 cups fruit juice and 1 cup water. Pour Jell-O over fruit until covered (some may be left over). Chill.
Cream sugar and butter in a mixing bowl either with a mixer or by hand. Add eggs, one at a time until well blended. Sift flour, soda, salt, baking powder twice	in a separate container before adding to mixture. Add a little at a time to mixture until all is gone, then add sour cream and flavoring. If mixture is too thick you	may add a little milk and blend until smooth.
Combine cheeses and set aside. Combine ground beef and salt; saute until meat is done, stirring to crumble well. Add onion and saute until tender; drain well. Stir in tomato paste, water, mushrooms and oregano.
Combine the first 6 ingredients. Combine the remaining ingredients. Mix together and drop by teaspoonfuls on cookie sheet. Bake. Or roll out. Add enough flour to roll and cut out cookies. Bake 8 to 10 minutes in a 375° oven.
Heat oven to 350°. Cook onion in hot fat until tender. Add meat and brown. Add seasonings, drained beans and soup. Pour into 1 1/2-quart baking dish. Spoon mashed potatoes over meat mixture. Leave an area in the center uncovered. Bake for 30 minutes. Serve hot.
Drain artichoke hearts; chop in food processor. Place chopped hearts in bowl. Add all other ingredients; blend. Place in glass pie plate. Bake until golden brown at 350° for 45 minutes. Cool; serve slightly warm. Spread over Stoned Wheat Thins and enjoy.
Beat butter 30 seconds until soft. Add sugar. Beat until fluffy. Add eggs, one at a time. Beat well after each. Stir together flour, baking soda and salt. Add to mixture alternately with buttermilk. Beat well after each. Stir in pecans and lemon peel.
Mix mayonnaise with vinegar, salt and paprika to taste. Add tomato puree, then crabmeat and celery. Neatly slice tops off tomatoes and scoop out seeds. Fill with salad and sprinkle alfalfa sprouts on top.
Mix ingredients with enough buttermilk to make soft batter, not too thin. Drop by teaspoonfuls in hot grease. Batter will keep in refrigerator up to 5 days.
Brown meat, drain. Add vegetables and stir-fry. Scramble eggs and pour into mixture. Mix all together, continue cooking for about 5 minutes. Spoon mixture into wrappers. Roll, wet fingers to seal filled wrappers. Deep fry. Use with Dynasty Plum Sauce.
Butter should be softened at room temperature. Sift plain flour before measuring. Cream butter well. Add sugar; cream thoroughly. Add eggs, one at a time. Beat well after each addition. Slowly add flour and baking powder. Add milk and vanilla extract. Increase speed on mixer and beat for several minutes. Pour into well-greased layer pans. Bake at 325°. Frost with your favorite frosting or jelly.
Put all ingredients in big pan; cook for 45 minutes. Fry hamburger and onion first.
Scramble beef and drain. Add soup, water, tomato sauce and brown sugar. Simmer until hot. Cook macaroni in separate pan. Mix sauce with noodles and serve.
Preheat oven to 375°. Stir contents of vegetable seasoning packet, margarine and water in a bowl to melt margarine. Add 1/2 cup orange juice, stuffing crumbs and pecans; stir just to moisten. Mix honey and 2 tablespoons orange juice. Arrange chicken in a single layer in a 13 x 9-inch baking dish. Spoon 1/2 of honey mixture over chicken. Press 1/2 cup stuffing on each chicken breast and wrap with 1 slice bacon. Spoon remaining mixture over chicken. Bake 40 minutes at 375°.
Mix 1/2 cup peanut butter and Hershey syrup together into a very thick paste. Spread onto graham cracker crust. Beat cream cheese and powdered sugar until smooth. Add rest of peanut butter and milk. Beat until smooth. Fold in Cool Whip. Refrigerate or freeze. For a garnish, decorate with chocolate chips.
Mix all ingredients together, adding chips last. Bake at 350° for 15 minutes or until done.
Preheat oven to 375°. Thoroughly cream margarine, peanut butter, sugars, egg and vanilla. Sift together dry ingredients. Blend into creamed mixture. Shape in 1-inch balls and place, 2 inches apart, on ungreased cookie sheet. Crisscross with a fork, slightly floured. Bake for 10 to 12 minutes. Cool slightly; remove from pan. Makes 4 dozen.
Melt chocolate and butter. Cool. In medium bowl, beat eggs until light and fluffy. Add sugar, cornstarch and salt; beat until smooth. Blend in chocolate mixture. Gradually add evaporated milk and vanilla; mix until smooth. Pour into pie shell. Sprinkle with coconut and pecans. Bake in 350° oven for 50 to 60 minutes until top is puffed. If top browns too quickly, cover last 15 minutes with foil.
Pour applesauce into a bowl and add rind and nutmeg. Beat egg whites until frothy with cream of tartar. Slowly add brown sugar and beat until whites peak. Add 1/3 egg whites to applesauce, folding in slowly, then fold in remainder.
Melt caramels with 1/3 cup milk over low heat, stirring until smooth. Combine remaining milk, cake mix and margarine; mix well. Press half of cake mixture into bottom of greased 13 x 9-inch baking pan. Bake at 350° for 6 minutes. Remove from oven and sprinkle 1 cup chopped walnuts and chocolate pieces over crust and top with melted caramel mixture; spread to edges of pan. Top with teaspoonfuls of remaining cake mix and press into caramel mixture. Sprinkle with remaining walnuts, pressing lightly into top. Bake at 350° for 20 minutes. Cool slightly and refrigerate. Chocolate may be substituted for German chocolate. Yields approximately 2 dozen cookies.
Preheat oven to 350°. Butter 9 x 13-inch ovenproof glass baking dish. Combine soup and sour cream in medium bowl. Arrange half of potatoes in prepared dish. Season with salt and pepper. Pour half of soup mixture over potatoes. Top with remaining potatoes. Pour remaining soup mixture over. Season to taste with salt and freshly ground pepper. Bake until golden brown, 90 minutes.
Combine all ingredients. Beat well and add 1 can chopped shrimp, drained.
Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water. Beat at medium speed 2 minutes. Remove from mixer and stir in boiling water. (Batter will be thin.) Pour into 2 greased and floured 9-inch or three 8-inch layer pans or one 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes for layers, 35 to 40 minutes for 13 x 9-inch pan or until cake tester comes out clean. Cool 10 minutes on rack. Remove from pans and cool completely. Frost with your favorite frosting.
Soak dried limas overnight. Boil until tender with ham bone or salt pork. Try out some salt pork in frying pan. Put 1 clove garlic and 1 onion (sliced) in fat and brown. Add 1 teaspoon salt, tomato soup, mustard, sugar and vinegar; stir and cook slowly 15 minutes. Put limas in layers alternately with sauce in casserole. Put browned squares of salt pork on top. Bake 45 minutes in a 350° oven.
Mix all ingredients together. If you wish, a little celery seed may also be added to this.
Wash pork roast and season with salt and pepper. Place in roasting pan. Mix sugar with Coke and pour over roast. Cover with foil and bake in slow oven (325° to 350°) for about 2 1/2 to 3 hours or until tender.
Brown short ribs in oil; pour off excess fat. Place in pressure cooker. Add water and remaining ingredients. Cover; set control at 10 and cook 45 to 50 minutes after the steam is up. Remove from heat and cool down. Thicken the sauce with 1 tablespoon flour mixed with 1/4 cup water for each cup of sauce. Serves 4 to 6.
Juice from the can of pineapple is the liquid for this cake. Mix in bowl by hand (not mixer). Bake at 350° for 45 minutes.
Mix all ingredients well. Pour into greased pan and bake for 45 minutes to 1 hour at 350°.
Slice apples. Mix together sugar, flour, cinnamon and salt. Sprinkle over apples. Slice butter on top of pie. Bake at 400° for 50 to 60 minutes.
Put last 3 ingredients in cheesecloth bag. Preheat oven to 400°. Cook shanks in a baking pan in oven until brown. Drain off and discard fat. Place all ingredients in large stock pot. Simmer 2 hours, skimming off foam as it raises to surface. Strain through a cheesecloth-lined strainer. Cover and refrigerate overnight. Remove and discard congealed fat from surface. Use within 3 days or freeze. Makes 5 quarts.
Dissolve jello in hot water. Add cold water and chill until slightly thickened. Fold in whipped topping with electric beater and lemon pie filling. Now stir in oranges. Chill overnight.
Heat tomato soup (do not boil). Add gelatin in a little cold water and the salt. Mix separately the mayonnaise, softened cream cheese, celery and onion. Set aside. Drain and chop the shrimp. Combine the soup and shrimp, then mix in the other ingredients. Line a mold with plastic wrap and pour mixture. Chill.
Sift dry ingredients. Mix eggs, pumpkin, oil and water. Add dry ingredients and nuts. Bake in 3 well-greased and floured loaf pans at 350° for 1 hour and 10 minutes. Cool in pans.
Mix all ingredients in small bowl and dip the chicken pieces into mixture, coating completely. Lay in single layer in baking dish. Cover and bake 1 hour at 350°. Uncover and place orange slices over each piece, if desired. Bake 15 minutes longer, uncovered.
Bake as directed on box at 350° for 32 to 35 minutes. Cool cake completely.
The night before, place beans in a large pot or bowl. Cover amply with cold water and let soak overnight. Drain the beans the following day.
Cream	cream	cheese	and sugar together. Dissolve gelatine in hot water; add 7-Up and lemon juice. Add to cream cheese mixture; mix well. Mix in peaches, Mandarin oranges and peach syrup to cheese mixture. Pour into a lightly oiled 9 x 13-inch pan. Chill.
Preheat oven to 325°. Dredge chicken pieces in flour. In skillet, heat margarine and brown chicken on all sides. Transfer pieces to casserole. Add mushrooms and mixture of sour crem and water. Sprinkle with thyme and chives (or onions). Cover well and bake until tender, about 1 hour. Serves well with fluffy rice. Serves 4.
Mix ingredients by hand. Preheat oven to 350°. Bake 45 minutes in a greased 13 x 9-inch pan.
In a large bowl, mix together the flour, sugar, cinnamon, salt, baking powder, baking soda, zucchini, raisins and nuts. In another bowl, beat together the eggs, vanilla and oil. Pour over flour mixture; stir until thoroughly mixed. Turn into 2 greased loaf pans. Bake at 350° for approximately 1 1/2 hours. Makes 2 loaves.
Cook hamburger, onions and sausage until brown; drain. Cook pepperoni; put on paper towel and blot off excess grease. Cook noodles for just a few minutes and drain. Layer ingredients as follows: hamburger mixture, noodles, pepperoni, pizza sauce, cheese. Continue to layer until finished. Always end with cheese on top layer. If this mixture appears dry, put more sauce on or some milk.
Combine ingredients in order listed. Mix well. Spoon by teaspoonfuls onto a greased cookie sheet. Bake at 350° until slightly browned.
Preheat oven to 400°. Lightly grease pie pan. In a saucepan, steam broccoli until almost tender. Drain well.
Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in saucepan over low heat; add flour and stir until blended and smooth but not brown. Add onion and cook until soft but not brown. Add milk and 1/2 cup spinach liquid slowly stirring constantly to avoid lumps. Cook until smooth and thick. Continue stirring. Add seasonings and cheese which has been cut into small pieces. Stir until melted and combine with cooked spinach. This may be served immediately or put into casserole and topped with buttered bread crumbs. Can be frozen and reheated. Serves 5 to 6.
Mix and let stand overnight. Then cook 1 hour over medium heat or cook until done. (Tastes like dried apples.) Freeze or put into hot jars of size desired. Process pints 15 minutes in boiling water.
Put Veg-All in bottom of 9 x 13-inch pan. Mix soups together with salt and pepper. Spread over Veg-All. Then mix flour, milk and mayonnaise and spread over soup mixture. Bake at 350° for 45 minutes until golden brown. Cool 10 minutes before serving. Serves 6.
Mix cereal, milk, oil and eggs. Let stand 10 minutes. Add carrots, raisins and nuts. Add dry ingredients. Bake at 375° for 15 to 20 minutes.
Combine pork, water chestnuts, green onions, soy sauce, corn starch, salt and ginger in a medium bowl. Mix well. Place 1/2 tsp. of pork mixture in the center of each wonton skin. Fold wonton skin over filling and form a triangle. Turn top of triangle down to meet fold. Turn over moisten 1 corner with water. Overlap opposite corner over moistened corner. Press together firmly. Heat oil in wok or large sauce pan to 375F. Deep fry wontons 3-4 at a time for 2-3 minutes or until brown and crispy. Drain on paper towels. Serve with spicy mustard or sweet & sour sauce.
Layer bread in 13 x 9 x 2-inch pan (greased). Sprinkle sausage over bread. Sprinkle on cheese. Beat eggs and milk together with salt and pepper. Pour over. Bake at 350° for 1 hour. Cool for 5 to 10 minutes. Slice. Is better if mixed and put in fridge overnight before baking.
Open pie crust, warm up hot fudge topping to work with. Spoon some in bottom of crust and on sides. Get ice cream soft enough to work with. Spoon ice cream into crust. Put into freezer, harden for 20 to 30 minutes or until hard. Put more topping on top then serve.
Take 1/2 of muffin and add sauce. Add pepperoni and Mozzarella cheese. Take the other half and do the same. Place each muffin on tray and bake at 350° until cheese melts.
Make crust. Follow directions on box for Dream Whip. Add cream cheese and powdered sugar to Dream Whip and beat until smooth. Put graham cracker crust on bottom. Add layer of cheese mixture, then blueberries. Continue layers and place in refrigerator to set for several hours.
Combine the cabbage, pepper and sugar and mix well. Bring remaining ingredients to boil. Pour boiling mixture over cabbage mixture. Store in refrigerator in covered container. Keeps at least 4 weeks.
Mix first four ingredients and boil until forms a soft ball in cold water. Add butter and vanilla and beat with wooden spoon until thick; pour into greased muffin tins.
In a frying pan saute the onion and green pepper in 1/2 stick of butter. When done, set aside. Brown hamburger meat and drain off grease. Add all ingredients to a large pot and cook for 1 hour and 15 minutes or until you desire.
Melt butter. Add flour, water and brown sugar. Layer sliced potatoes and pour hot syrup over potatoes. Bake at 400° for 45 minutes.
Mix all together and pour into pastry shells. Bake at 375° for 45 minutes to 1 hour.
Put the soda in the warm coffee, then melt margarine in coffee also. Cook raisins just a little in hot water in microwave or on top of stove. Place brown sugar in mixing bowl. Add coffee mixture and egg. Beat. Mix together and add the flour, baking powder, cinnamon, cloves and nutmeg. Add raisins. Spread in a greased jelly roll pan. Bake at 350° for 15 minutes. Frost with powdered sugar frosting.
Mix in small saucepan.	If you like a hotter taste, add a little hot sauce or more cayenne.	Bring to a boil; reduce heat and simmer for 5 minutes.
Cream shortening and sugar. Add remaining ingredients. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes or until brown. Makes 3 dozen.
Cream sugar and oil. Add eggs. Beat well. Add flour, vanilla, salt and soda; beat well. Add diced apples and small jar maraschino cherries and 1 cup Angel Flake coconut or 1 cup nuts. Cook in cake pan or angel food pan. Keeps really good - moist.
Cook macaroni and drain. Brown meat, onion and green pepper. Add tomato sauce and tomato soup. Add all other ingredients, except English peas. Simmer. Just before taking up, add peas. Mix all with pasta. Put in a baking dish. Top with cheese. Bake 30 minutes at 350°.
Place 1 bag of miniature marshmallows on bottom of 9 x 13 pan (ungreased). Make yellow cake mix. Pour batter on top of marshmallows. Cut strawberries. Mash, sweeten and add 1 box strawberry Jell-O (dry). Pour strawberry mixture on top of cake batter. Bake at 350° for 35 to 45 minutes (it may take longer).
Spread crescent rolls in jellyroll pan, making sure all of the seams are pinched together. Bake at 375° for about 10 minutes or until a light golden brown. While crust is baking, mix cream cheese, mayonnaise and dressing mix together. Spread this mixture on the cooked crust. Spread the various vegetables over the cheese mixture. Cover with waxed paper and gently press the veggies into the cheese mixture. (This keeps the veggies in place while eating them!) Refrigerate until ready to serve. Cut into squares for serving time.