HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook, bone and cube chicken. Mix together Escort crackers and butter to make crust. Line pan with 1/2 mixture leaving 1/2 for top. Mix chicken, water chestnuts, pimentos, mushroom and chicken soup (rinse soup cans with 1/4 cup chicken broth). Add sour cream and pour this mixture into lined pan. Sprinkle reserved crumbs over top of mixture. Bake at 350° for 30 to 45 minutes or until desired brownness is reached. This casserole may be made a day in advance and refrigerated before baking. Serves 6 to 8.
Preheat oven to 350°. Mix all these ingredients together and pour into casserole dish.
Preheat oven to 350°. Grease a 9-inch spring pan. Toss pears with lemon juice. Cream 1/2 cup butter with 3/4 cup sugar. Add beaten eggs, one at a time. Sift flour and baking powder. Add to mixture. Add almond extract. Stir batter. It will be thick. Spread batter in pan. Top with pear mixture. Top with 1/4 cup each butter and sugar. Top with slivered almonds. Bake at 350° for about 1 hour.
Mix food coloring and a few drops of oil of cloves. Add dry ingredients and enough water to make the right consistency. Store in a plastic bag.
Combine all ingredients until well blended. Pour into tiny, well-greased muffin pans. Be sure to grease well or use tiny paper cups. Top each cake with cherry. Bake at 375° for 20 to 25 minutes or until brown. Let cool. This may also be baked in a loaf pan or a 13 x 9-inch pan.
Put in buttered casserole. Dash of cinnamon on top, if desired. Bake in oven approximately 45 minutes at 350°.
Put roast in a large covered pot and brown on medium-high heat 2 to 3 minutes on all sides. Add onion soup mix, mushroom soup and water. Stir well. Cut heat to low when it comes to a boil; cover and simmer 1 hour. Add potatoes, carrots and mushrooms. Cover and simmer 2 to 3 hours, stirring occasionally. When meat is very tender, add the cornstarch mixture and stir until slightly thickened for your gravy. You do not need to add salt because of the salt in the dry onion soup mix. Serves 4 to 6.
Cook potatoes until tender in very little water. Add milk; thicken with flour base. Add clams and Old Bay to milk and potato mixture. Heat on medium temperature until all is hot. Do not boil.
Grate and cream the cheese. Add cream, mayonnaise and pepper and mix well. Add chopped pecans. Mold with hands in any shape desired and refrigerate. When ready to serve, pour strawberry preserves over the cheese loaf. Yields 8 to 10 servings.
Preheat oven to 350°. Place pork loin on a roasting rack. Combine salt, garlic and 1 teaspoon chili powder and rub it over the pork surface. Roast meat, uncovered, in the center of preheated oven for 30 to 60 minutes.
Brown sausage and drain. Then in a blender, add all other ingredients and blend. Put drained sausage into a greased square baking dish or pan and then pour blended ingredients over the sausage and bake at 400° for 35 or 40 minutes.
Prepare yams by boiling skins. When tender, remove skins, mash and beat until light. Add sugar to yams; add spices to taste. One ground clove will improve it. Proceed to fill dish the same as for layer cake. Roll out the layer of dough quite thin; spread yam mixture on in layers about 1/4 inch thick, proceed until dish is full. Add to each layer just enough water to cook the crust. Bake until thoroughly done and serve with drawn butter or hard sauce.
Saute onion in margarine. Add undiluted soup and cheese. Let cheese melt and add other seasonings. Cook and drain broccoli. Add to mixture. Top with crumbs and dot with butter. Bake at 350° for 20 minutes.
Add the last 3 ingredients to apples and mix. Cream sugar, eggs, oil, baking powder and orange juice. Add salt and vanilla. Add flour, one cup at a time. Mix well. Grease and flour Bundt pan. Add a layer of batter, a layer of apple mixture, a layer of batter, apple mixture and then top with a layer of batter. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.
Cook broccoli; drain. Combine with remaining ingredients in large bowl; mix well. Spread in baking dish and bake uncovered at 350° for 30 minutes.
Melt butter in dutch oven over medium heat. Add onion and saute until almost tender. Add mushrooms and saute briefly. Stir in bouillon, parsley, tomato paste, garlic and pepper. Reduce heat and add wine. Cover and simmer 5 minutes. Ladle hot soup into serving bowls and sprinkle with cheese. Serve immediately.
Cut sausage in 1/2 inch slices, then cut slices into fourths. Roll each fourth into a ball and place on a baking sheet. Bake at 350° for 20 minutes. Remove from baking sheet and drain well. Place in a deep bowl. Bring sugar, vinegar and catsup to a boil in a small saucepan. Pour over sausage balls. Cover and marinate in refrigerator at least 48 hours. Stir gently after 24 hours. Heat before serving. Yields 60.
Cream shortening and sugar together. Add eggs, beating well. Add vanilla. Add sour cream with mixed in soda. Add salt and flour that has been sifted together. Drop by teaspoonfuls; sprinkle with sugar. Bake at 375° for 10 minutes.
Mix together cream cheese, onion, mayonnaise and Tabasco sauce. Add Parmesan cheese and chill.
Combine the ingredients in glass bowl and add fish, coating well. Cover the fish and refrigerate for 1 hour or longer. Grill.
Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients. Cover and simmer for 1 hour, stirring occasionally.
Drain artichoke hearts and reserve marinade. Saute artichoke hearts, onion and garlic in 1 tablespoon of marinade. Beat eggs in a bowl. Add bread crumbs, salt, pepper, oregano and Tabasco. Stir in cheese, parsley and artichoke/onion mixture. Turn into pan and bake 25 to 30 minutes at 350°. When toothpick comes out clean, it is done.
Peel potatoes; cut into medium strips. Spread fries onto cookie sheet. Brush lightly with oil. Season to taste. Bake at 425° for 25 to 35 minutes.
In the Wesson oil, place basil, rosemary, garlic and paprika. Be sure to ask your butcher to remove the fell. Use the spiced oil mixture and rub the leg of lamb thoroughly and set it aside for 3 to 4 hours. In a preheated oven at 325°, place leg of lamb, fat side up, in a roasting pan. Roast for 2 1/2 hours. Remove pan from oven and spread mint jelly over entire surface of lamb. Return to oven for another hour.
Mix sugar and oil; add beaten eggs. Sift flour, add salt, soda and cocoa together, mix well. Add milk, vinegar and food coloring and mix well. Bake at 350° for 30 minutes or until done. Frost with white (cream cheese) frosting.
Prepare pudding according to packaged directions and chill. Mix the 4 oz. of softened cream cheese with 1/2 cup of Cool Whip. Spread mixture in the bottom of the pie shell. Top with sliced bananas. Once pudding is chilled, mix pudding with the remaining softened cream cheese. As you are mixing, add 1 cup of Cool Whip. Blend until the consistency is smooth. Pour the pudding mixture over the sliced bananas. Top the pie with a generous amount of Cool Whip. Chill overnight.
Run all through a food chopper. Have sweetened vinegar boiling hot when fruit is added. Cook 40 minutes. Place in sterilized jars and seal. Hot pepper may be used if hot relish is liked.
Combine cake, butter, milk and nuts. Bake 1/2 of cake mix in 9 x 13-inch greased pan for 10 minutes at 350°. Melt caramel. Pour caramel over cake mix. Add chocolate chips. Top with rest of cake mix. Bake for 20 minutes at 350°. This recipe will serve 5 people.
For each ice cream sandwich, use two cookies. Put a tablespoon of ice cream on one cookie and top with the second cookie. Put sandwiches on a cookie sheet and freeze until firm. When frozen, wrap each ice cream sandwich in plastic wrap.
Brown together the ground chuck and onion. Add spaghetti sauce, tomato juice, salt and pepper. Simmer for 2 hours. Cook lasagna noodles until tender. Blend together cottage cheese, Mozzarella cheese and Cheddar cheese. Layer the noodles, sauce and cheese mixture in a 12 x 15-inch pan, ending with layer of cheese mixture. Top with a heavy coating of Parmesan cheese. Bake in a 350° oven for 30 minutes.
Heat maple syrup in saucepan over medium heat until syrup reaches soft-ball stage. Lightly oil a large mixing bowl. Mix popcorn, nuts and syrup with lightly oiled spoon. Allow to cool. Break off pieces to eat.
Now to this mixture, add your service through a sieve, the fault will sift away and cause no one to grieve. Stir lightly with a son (or daughter), make every stroke a prayer. Pour gently in the pan of kindness, love and care. Bake slowly in the heart; when done, allow to cool. Share kindly with thy neighbor and serve with Golden Rule.
Sift flour, cocoa and salt together. Make well in center. Add oil, sugar and eggs; beat well with mixer. Add vanilla and nuts last. Bake in a 13 x 9-inch greased pan at 350° for 30 to 35 minutes.
Mix ingredients in large bowl; stir until dissolved. Pour into 9 x 13-inch glass or Tupperware container. Put in fridge until set. Cut into squares and serve.
Using a sharp knife, cut avocados in half and remove the pits. Scoop the flesh into a medium sized bowl and roughly crush with a fork. Stir in lime juice.
Pour the orange juice into a tall glass. Add grenadine and allow to settle on the bottom. May be served over ice. Makes 1 serving.
Mix bulgur wheat and water and let set until absorbed. Drain off excess water and cool in refrigerator.	When cooled, add olive oil and mix. Squeeze garlic into mixture.	Add remaining ingredients to mixture. Mix and place in refrigerator for three to four hours.
Melt white chocolate in double boiler. Mix in peanut butter. Pour into cookie sheet lined with waxed paper. Melt dark chocolate and pour over first mixture. Take knife and swirl through both mixtures deep enough to give it a marbled look. Cool and cut into squares.
Marinate chicken in rest of ingredients for 30 minutes to several hours. Broil 5 minutes per side.
Cook sugar and milk over medium heat (stirring constantly) to soft ball stage (235°). Add dates and pecans. Let cool. Turn into a buttered pan. Knead until creamy and stiff. Shape into a roll. Wrap in damp dish towel or waxed paper. Chill and then slice. Makes approximately 1 1/2 pounds.
Combine all ingredients together in skillet or saucepan. Cook until tender. Serve over baked potato or steak.
Preheat oven to 400°. Cut a star shape out of the bottom of each tomato. Scoop out the pulp. Place shells in 13 x 9 x 2-inch baking pan. Combine spinach souffle, Swiss cheese and nutmeg. Spoon into tomato shells. Bake 20 minutes. Place tops in pan also. Bake until filling is puffed and golden.
Melt oleo; blend in flour, salt, pepper and milk. Cook and stir until bubbly. Stir in cheese until melted.
In a large bowl, stir together the water, milk and sugar. Sprinkle the yeast over the top and let stand for 5 minutes to dissolve. Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time, until the dough pulls away from the side of the bowl. Turn out onto a floured surface and knead for 10 minutes (no cheating!). Place dough into a greased bowl and let rise until doubled in size. Divide the dough into 8 balls and let rest for another 20 minutes. Roll each ball out to 8 to 10-inches in diameter.
Allow cream cheese to soften, then mix all ingredients together, except nuts. Line small plastic bowl with plastic wrap and pour nuts in bottom. Add cheese mixture to bowl and form to sides. Chill for 2 to 3 hours.
Combine flour and salt in bowl. Add milk and 2 tablespoons oil. Beat in egg until smooth.
Mix in a blender until smooth. Pour in 9-inch buttered pie plate. Bake at 400° for 25 minutes or until it has set. Cool; refrigerate.
In medium saucepan, melt chocolate chips over low heat, stirring constantly. Stir in 2 cups sour cream. Remove from heat. Cool. Place 1 tortilla onto a plate. Spread about 1/3 cup chocolate mixture on top. Repeat with 8 of the remaining tortillas and the remaining chocolate mixture. Top with the last tortilla.
Preheat oven to 350°. Mix all ingredients in a large bowl. Pour into a medium-large casserole dish or aluminum pans. Bake in preheated oven for 1 hour and 15 minutes. Should be golden brown. Let stand for about 10 minutes before serving so that it can settle.
Combine meat, egg, 3/4 cup crumbs, salt and pepper and mix well.
Boil potatoes on medium heat for about 15 minutes, then add all other ingredients. Put into buttered casserole dish.
Cube potatoes and cover with water, about 2 inches above the potatoes. Cook until potatoes start to get tender; put milk and tablespoon of butter in. Add salt, pepper and Cajun seasoning. Cook until potatoes get tender and juice gets thick. If juice doesn't get thick, thicken with flour and water. Some potatoes will not cook and thicken on juice.
Combine first 3 ingredients in mixing bowl. Add eggs, oil and sour cream and stir until blended. Stir in corn and peppers. Pour half the batter in a buttered 8 x 8 x 2-inch pan. Cover with Cheddar cheese. Add rest of batter and bake at 350° for 35 to 40 minutes.
Mix all together in order. Bake in 350° oven for 20 minutes. Use 9 x 9 or 5 x 9 greased pan. While warm, cut and roll in confectioners sugar.
Add all ingredients in a large mixing bowl and beat thoroughly. Pour into a greased and floured Bundt pan or 13 x 9-inch pan. Bake in a preheated oven at 350° for 35 to 40 minutes or until a toothpick comes out clean. When the cake is cool, remove it from the pan. Prepare cream cheese frosting.
Combine and brown first 6 ingredients. To combined and browned mixture add rest of ingredients and simmer over low heat for several hours. Better the next day.
Place raw chicken in bottom of crock pot. Combine all other ingredients and pour over chicken. Do Not stir! Cover and simmer on low for 7-8 hours or on High for 4-5 hours. Stir before serving over bed of freshly cooked rice.
Brown ground beef. Add onions and cook for 2 minutes. Mix cream of mushroom soup, 2/3 can of milk (about 7 ounces) and chopped (diced) green chilies in a bowl. Grate Cheddar cheese. Next, cut or tear 1 dozen corn tortillas into 2-inch squares and place a layer of tortillas in bottom of small oblong or 8-inch square ovenproof baking dish. Top with 1/3 ground beef, 1/3 soup mixture and 1/3 cheese. Repeat layers 2 times. Bake at 350° for about 25 minutes.
In a large saucepot, heat vegetables and oil over medium heat. Add onion, garlic, chili powder, basil, oregano and cumin. Cook, stirring until onion is tender. Add zucchini and carrots, cook stirring 1 or 2 minutes. Stir in tomatoes, chickpeas and kidney beans. Bring to a boil. Reduce heat and simmer 30 minutes to 35 minutes. Makes 6 servings.
Prepare vanilla pudding and cool thoroughly. Sift flour, sugar and salt together. Cut in margarine and egg yolk with pastry blender until well mixed. Firmly press mixture onto a 15 1/2 x 10 1/2 x 1-inch cookie sheet and bake at 350° for 20 minutes. Cool completely. Mix cooled vanilla pudding with drained crushed pineapple and spread over baked crust. Prepare Dream Whip according to directions on package and spread over pudding mixture. Sprinkle with nuts. Cut into squares. Chill. (This recipe may be cut in half.)
Blend sugar and margarine. Add egg and applesauce. Add soda to boiling water and add to the flour and spices. Add 1 cup of raisins and 1/2 of chopped nuts. Pour batter into a greased and floured round cake mold. Bake one hour at 350°.
Mix Oreos, butter, cream cheese and powdered sugar together and set aside. Leave part of Oreo mixture for top. Mix pudding and milk together and let refrigerate to thicken. Fold Cool Whip into pudding.
Roll out 1 tube of crescent rolls and lay in bottom of ungreased 9x13 cake pan. Mix cream cheese, 1 cup sugar, vanilla and spread over dough. Roll out second tube of crescent rolls and lay on top of filling. Mix melted butter, 1/2 cup sugar, cinnamon and pour over all.
Drain pinto beans, and corn. Cut bell pepper into small pieces also dice onion. Mix all ingredients. Let set in refrigerator at least 1 hour. Serve with crackers or restaurant chips.
With electric mixer; cream butter well. Gradually add 1/2 cup confectioners sugar and cream until fluffy. Add remaining ingredients and mix well. Pinch off small pieces of dough and roll with hands into finger shapes (if too soft to handle, chill about 15 minutes). Preheat oven to 375°. Put on ungreased cookie sheets and bake about 10 minutes. While hot, roll in confectioners sugar. Cool on rack. Makes about 5 dozen.
Soak gelatine and cooked applesauce for 10 minutes. Bring 3/4 cup applesauce and 2 cups sugar to a boil. Add the gelatin mixture to sugar and sauce. Boil 20 minutes watching carefully. Remove from heat; add nutmeats and vanilla. Pour into greased 8 x 8-inch or 9 x 9-inch pan; let stand 24 hours. Cut into squares. Roll in powdered sugar and place on waxed paper to dry.
Core cabbage and place in enough boiling salted water to cover. Brown onion in shortening. Add meat, seasoning and rice and mix well. Take off one cabbage leaf at a time and cut off heavy vein. Fill leaf with 1 tablespoon mixed ingredients and roll loosely. Fold in one side of leaf as you roll and tuck in the other side with fingers when rolled. Cut up remaining cabbage leaves and mix with sauerkraut. Put cabbage rolls into deep pot lined with the mixed sauerkraut and save some to put on the top of cabbage rolls. Pour salted water to cover all the rolls. Cover and cook slowly until the rice is tender, for about 1 1/2 hours. Serve hot with 2 tablespoons sour cream over the cabbage rolls.
Cover chicken livers with ice water for 1 1/2 hours. Drain and dry. Flour lightly. Saute in butter with grated onion. Add sherry and parsley. Cook until most of sauce disappears.
Blend the sugar, flour, butter and salt. Add the lemon juice, lemon rind, egg yolks and milk. Fold in the egg whites. Pour into buttered baking dish and set in a pan of hot water. Bake about 45 minutes at 350°. The flour and eggs form a cake on top with a delicious lemon pudding on the bottom. Delicious and so much quicker and easier to make than a lemon pie.
Cook meat, tomato juice, onion and 6 cups water. Simmer 2 hours. Add vegetables. Simmer 1 more hour. Remove bay leaves and serve.
Roll biscuit between hands to make a "snake" that is about 1/2-inch thick. Wrap biscuit in a spiral around a toasting stick. (Be sure to keep spirals close together.) Pinch ends of biscuit tight against the stick. Toast over coals, turning continuously to brown evenly. Remove from stick and fill hole with butter and jelly. Cooking time: 5 to 10 minutes.
Sprinkle cucumber slices with sugar and salt. Add vinegar. Press slices with back of spoon to release juice. Cover tightly and chill about 4 hours.
In medium skillet over medium heat, heat butter. Add potato and cook until lightly browned. Add eggs and bacon and cook until eggs are set, but still moist. Warm tortillas according to package directions. Spoon about 1/2 cup potato mixture down center of each tortilla. Top with cheese and picante sauce. Roll up.
Mix first 4 ingredients until blended. Stir in crab meat, cheese and onion. Pour into pie shell. Bake at 350° for 40 to 45 minutes.
Peel eggplant; cut into small pieces and boil in salted water until tender; drain and mash. Put oleo into skillet; add onions and fry slowly until tender, but not brown. Add eggplant, tomatoes, cheese and the 1/3 cup bread crumbs. When hot, add beaten eggs, cooking and stirring until eggs are cooked. Pour into baking dish. Put buttered crumbs on top. Bake at 350° until browned on top (about 30 minutes).
Mix ingredients in large pan. Add chicken wings and marinate as long as possible (at least overnight). Cook in 325° oven for approximately 1 1/4 hours, or until nice and brown. Turn once or twice.
Defrost potatoes. Combine with 1/2 stick butter. Add onion, sour cream, soup and cheese; mix well. Pour into large baking dish. Cover with corn flakes; sprinkle with 1/4 cup melted butter. Bake at 350° for 45 minutes.
Blend butter and cream cheese and egg yolk until fluffy. Turn into cake mix 1/3 at a time. Fix last portion by hand. Stir in remaining ingredients. Drop by level tablespoons onto greased cookie sheet. Bake at 350° for 15 to 18 minutes or until lightly browned. For bar cookies use a 9 x 13-inch pan.
Heat wok or large skillet until hot; add the oil, garlic, ginger root and pepper flakes. Saute about 5 seconds. Add onion; stir-fry until onion is transparent. Crumble in ground beef; stir-fry until the meat is light brown.
Mix hash browns and 1/4 cup butter, onions, sour cream, cheese and soup. Press into a 9 x 13-inch pan. Top with 1/4 cup butter and corn flakes. Bake at 350° for 1 1/4 hours.
Place chicken in large pot and cover with water. Add salt and pepper; bring to a boil. Reduce heat, cover and simmer until chicken is tender and falls from bones. When cool, discard skin and bones. Cut chicken in 1/2-inch pieces (about 4 cups). Reserve 1 1/2 cups chicken broth. Remove fat and pour into saucepan. In large bowl, mix chicken, peas, relish, lemon juice, curry powder, eggs, celery, mayonnaise and sour cream in a cup. Dissolve gelatin in water and stir into reserved broth. Heat to boiling, stirring continuously. Cool slightly and combine with chicken mixture. Spray a 10-cup mold or 2 (9 x 5-inch) loaf pans with nonstick cooking spray. Pour mixture into mold. Refrigerate until firm, 1 hour or overnight. Unmold. Slice on bed of lettuce.
Put all in bowl and mix. Make patties and dip in flour. Brown in cake pan. Put small bottle of ketchup on top. (Might throughout baking have to add a little water.) Bake at 450° for 45 minutes.
Mix thoroughly shortening, sugar and egg. Stir in Carnation milk and vanilla. Sift together flour, soda and salt; chill 1 hour. Drop rounded tablespoonfuls 2-inches apart on greased cookie sheet. Bake at 375° about 10 minutes.
Mix Bisquick and sausage. Melt cheese; pour into mixture. Roll into small balls. Bake on ungreased cookie sheet for 15 minutes at 375°.
Put soup in pan. Stir until smooth. Add milk, oleo and cheese. Cook until cheese melts, stirring constantly. Mix all ingredients and put cooked broccoli in casserole. Bake 30 minutes at 350°. Top with bread croutons, if desired. Serves 12.
Combine all ingredients except bacon. Arrange bacon across top of mixture. Bake 1 1/2 to 2 hours at 325°.
Layer One: Take 1 cup of cake mix out and save. Mix rest of cake mix with 1 egg and 1/2 cup soft butter. Mix and pat into bottom of buttered and floured 9 x 13-inch pan.
Combine sour cream, cheese, salt and paprika in saucepan. Stir in hot macaroni. Heat, covered, over low heat 5 minutes or until heated. Stir in bacon. Pour mixture into baking dish. Combine bread crumbs and melted butter. Sprinkle evenly. Broil 3 to 5 minutes or until bread crumbs are browned.
Add boiling water to gelatin. Mix well gelatin, juice, pineapple, sugar, lemon and salt and place in refrigerator to jell. Beat Dream Whip and stir into mixture. Tear angel food cake into small pieces and place in 9 x 13 x 2-inch baking pan. Cover with mixture. Refrigerate for several hours. Sprinkle coconut on top when ready to serve.
In medium saucepan, combine chocolate, cream, coffee and salt. Heat on low, stirring constantly, until chocolate is melted. Remove from heat; stir in vanilla. Cover and refrigerate. Reheat to serve over your favorite ice cream. Makes 2 1/2 cups.
Cut half off top of sandwich bread. Scoop out bread. Layer with cream cheese mixture, cheese, meat, etc., until all used. Wrap and let set overnight.
Mix cereals and peanuts in large roasting pan and set aside. Melt butter in pan. Add sugar, cinnamon and peanut butter. Stir until well mixed. Pour liquid over cereals and stir well, coating cereals. Bake in 300° oven for 20 minutes. Stir again; cool and serve.
Mix all ingredients together thoroughly. Bake at 350° for 45 minutes, using a large glass pie pan sprayed with Pam.
Cook the first three ingredients in a heavy skillet. When syrup begins to thicken, add nuts, butter and salt. Cook until golden brown. Quickly add baking soda. Pour evenly into a greased cookie sheet. Cool and break into pieces.
Peel and cut yams in quarters. Sprinkle with sugar and nutmeg. Add butter, vanilla, salt and water.