HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken. Take off the bones and put in 9 x 13-inch pan. Bring chicken soup and broth to boil and pour over chicken. Top with flour and sweet milk; mix together. Add 1 stick margarine (melted). Pour over top of chicken. Bake at 350° until brown.
In a long pan, warm a tortilla (one at a time). Fold and fill with cheese. Keep in pan til cheese is melted, turning them over several times.
Mix first 5 ingredients and add remaining ingredients. Grease and flour loaf pan. Cook 1 hour and 10 minutes at 350°. This will make 2 loaf cakes.
Heat oven to 350°. Grease a 9 x 9 x 2-inch baking dish. In a medium bowl, combine salsa, salsa verde and cilantro. Mix well. Spread 1/2 cup salsa mixture in the bottom of greased baking dish. Layer half of tortillas, beans, chicken, remaining salsa mixture and cheese in baking dish. Repeat layering.
Cut elephant meat into bite size pieces (this will take about two months). Cut vegetables into cubes (another two months). Place meat in a pan and cover with 1,000 gallons of brown gravy. Simmer for four weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables (a steam shovel or backhoe is useful for this). Simmer slowly for four more weeks. Garnish with parsley. This will serve 3,800 people. If more people are expected, add 2 rabbits. I do not recommend this however, as very few people like hare in their stew.
Toast sesame seed and almonds in a 350° oven for 6 to 8 minutes. Cool and set aside. Chop the cabbage and green onions. Crush noodles inside package, carefully. Remove flavor packet. Add noodles, sesame seed, almonds and green onions to chopped cabbage.
Brown meat and season to taste. Drain. Boil noodles and set to side. Add sauce to meat and simmer for approximately 5 minutes. Add Ricotta cheese and continue to simmer. Put a covering of meat and sauce on bottom of 9 x 13-inch pan. Add layer of noodles, sauce and Mozzarella cheese. Repeat until gone, end with cheese on top. Bake at 350° for approximately 30 minutes or until cheese browns.
Heat oil in saucepan. When hot, add onions and garlic. Cook until onions are done. Drain tomatoes. Cut small into pan. Add pizza spices, tomato paste and brown sugar. Stir all ingredients and simmer (not boil) gently for 40 minutes.
Cream butter; gradually add eggs, one at a time, alternately with flour mixed with soda, salt and buttermilk. Beat well. Melt Hershey bars; add syrup. Add to creamed mixture. Bake at 325° for 1 hour and 15 minutes or until cake tester comes out clean. Use a 10-inch tube pan or Bundt pan that has been greased and floured.
Mix all ingredients together. Mixture may be slightly lumpy, but it doesn't matter. Pour into 2 lightly greased loaf pans and bake at 325° for 60 to 70 minutes. The top of the bread will crack when done.
Cook chicken, pepper, celery and onion in 1 gallon water until meat comes off bone. (Save water.) Take meat off bone (do not use skin). Dice potatoes and cook (separate). Mash up 1/2 of onion, celery and bell pepper with fork. Add chicken, potatoes, mashed onion, bell pepper and celery, milk and can of milk to the water you cooked the chicken in. Salt and pepper to taste. Cook until hot enough to eat.
*If using frozen corn, defrost in microwave, then cook 10 minutes before adding to the other ingredients.
Sterilize jars. In each quart jar, place 1/8 teaspoon alum, 1/4 of medium onion, 3 cloves garlic and 2 heads of dill.
Drain peaches well, reserving 1 1/2 c syrup. In 2 qt bowl, combine reserved syrup, vinegar, all spice, cloves and cinnamon sticks. Microwave 4 to 6 minutes on high or until mixture boils. Reduce setting on microwave. Microwave 4 minutes. Remove and discard cloves.
Soften yogurt until it's just soft enough to be pliable. Press yogurt into a bowl with rubber or plastic spatula. Smooth so it will rest evenly on angel food cake.
Combine sugar, Crisco, eggs and coffee. Sift together all dry ingredients. Add to coffee mixture. Mix well. Add raisins and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes about 5 dozen.
Mix all, except pecans, in 2-quart pan; boil over low heat until it forms a soft ball in cold water. Remove; add pecans. Beat until it thickens. Pour by tablespoon on wax paper.
Put cooked apples, sugar and vinegar in slow cooker. Cover and cook 12 hours on low. Puree mixture at this stage if lumps are undesired. Return to cooker. Add spices and cook 3 hours more on high without lid or until desired consistency is reached. May be frozen or put in sterilized jars and processed in boiling water bath for 10 minutes. Golden Delicious apples are especially good for this recipe. Yields 3 pints.
Boil and peel potatoes. Melt margarine. Beat eggs slightly. Mix all ingredients together and pour into 1 1/2-quart casserole. Bake at 350° to 375° until done, about 1 hour. This souffle can be baked in shallow oblong pan.
Cook sugars, butter, milk and syrup to soft ball stage or 238° on a candy thermometer. Add baking powder, vanilla and nuts. Beat until creamy and of a consistency that can be dropped by spoonfuls onto waxed paper. Let set until cool. Store in airtight container. Makes 2 pounds.
Bring undiluted soup to boil. Melt cheese in soup. Dissolve gelatin in water at room temperature. Add gelatin mixture to soup mixture; let cool. Add all other ingredients, except shrimp. Let cool in refrigerator for 5 minutes. Add shrimp and pour into a well-greased mold.
Cook rice according to package directions in chicken bouillon. Combine soup, milk, onion, salt, pepper and chili powder. Layer ingredients in a greased 9 x 13-inch pan. Bake uncovered at 350° for 30 minutes. Layer in chicken, rice, soup mix, picante and cheese. Repeat layers.
Beat eggs, oil and sugar until fluffy. Alternate flour and buttermilk until mixed; add flavoring. Bake in Bundt pan at 350° for 1 hour.
Let cheese and sausage warm to room temperature. Add Bisquick, red pepper and parsley. Mix with hands thoroughly. Roll into inch size balls. Bake on a greased cookie sheet at 375° for 15 minutes. Can be frozen.
In very thin layers in a 9 x 12-inch dish, spread enough to cover each layer. Serve with tortilla chips.
Sift flour and baking powder together. Cream butter and sugar together; add egg. Stir creamed mix together with flour mixture, alternating with milk. Add blueberries. Pour batter into greased muffin tin and bake for 25 minutes at 350°. Makes 12 muffins.
Combine sugar and butter; beat well. Add lemon juice and rind, salt and egg yolks; beat well. Beat egg whites until light and fluffy; fold into sugar mixture. Pour filling into pastry shell. Bake at 450° for 10 minutes. Reduce temperature to 350° and bake 30 minutes more. Yields a 9-inch pie.
Artichokes: Cut off stems at bottom of artichoke, then cut off top stems. Use scissors to cut off sharp points of remaining leaves.	 (I pull off	the tough, bottom row). Submerge artichokes in water in a large saucepan and boil for 40 minutes. (You can also microwave them, check your oven's cookbook.) They are done when a leaf can be pulled off easily. Drain upside down and cool.
Beat eggs, sugar, milk and vanilla together. Add cinnamon. Stir in rice, bread and raisins. Bour into 3 quart casserole. Bake at 350° for 45 to 60 minutes. Pudding is done when knife inserted between edge and center comes out clean. Let cool to warm! Great for breakfast and desserts.
In a saucepan, combine soup and water. Simmer a few minutes. Arrange buttered bread on a cookie sheet; sprinkle with Parmesan cheese. Broil until lightly browned. Pour soup into bowls. Top each with a portion of the bread. Makes 2 to 3 servings.
Put all ingredients into a 1-quart glass covered container. Cover tightly. Invert container once a day for 3 weeks. Remove apricots and save. Strain liquid until clear and place in a glass bottle. Apricots may be frozen to munch on or served with liqueur. Great for the holidays. Yields 1 pint. Enjoy!
Layer Twinkies, chocolate pudding, bananas and vanilla pudding, then Cool Whip.
Bake potatoes until done at 325°; pierce to allow steam to escape. Cut potatoes in half; remove insides. Whip with butter, cream, salt, pepper, onion and cheese. Mix in drained and flaked crab meat. Refill potato shells and sprinkle with paprika. Bake in hot oven at 450° for 15 minutes.
Mix meat, eggs, crackers, milk, bell pepper, onion, celery and garlic powder. Make into meatballs about 1/2 the size of your fist. Roll in all purpose flour and brown in small amount of olive oil in a skillet. Brown all sides of meat balls lightly. Remove and place in pot of sauce.
Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Measure 1 cup, adding water, if necessary.
Cook elbows in salted water. Set aside in greased 1 1/2-quart casserole dish. In double boiler, melt butter. Add mustard, onion, salt, pepper and flour. Stir. Add milk, stirring often, until hot. Cut up cheese into strips and add to milk (save about 1/4 cup of the cheese for top). Stir until melted. Pour over drained macaroni. Stir so all are covered with cheese.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Beat eggs; add sugar and mix well. Blend all dry ingredients and add alternately with the hot milk to the egg mixture. Add vanilla and pour into pan. Bake for 30 minutes. Top with the following frosting.
Mix margarine, Crisco and sugar well. Add egg yolks. Sift dry ingredients together. Mix alternately with buttermilk and vanilla. Add coconut. Fold in beaten egg whites. Bake at 350° for about 30 minutes. Use 2 or 3 round cake pans.
Put all in bowl and beat with electric mixer 1 1/2 to 2 minutes at top speed. If mixed by hand, beat eggs before adding.
Add oil to egg and beat. Mix ingredients in blender or electric mixer for 15 minutes. Brush on chicken while cooking. This is also good on pork chops on the grill. Extra sauce may be stored in the refrigerator for 3 weeks. You may also make half a recipe using 1 egg.
Grease and flour a 9 x 13-inch pan. Spread coconut and nuts in pan. Mix cake as directed on box. Pour over nuts.
Cut steak in thin strips. Melt butter and brown meat, saute' onions add rest of the ingredients except sour cream. Cook about 20 min. Just before serving add sour cream and serve over hot cooked noodles.
Cream the margarine and shortening. Add sugar and beat well. Add eggs, one at a time. Add flour, soda and buttermilk alternately with sugar and shortening mixture. Add vanilla and coconut. Bake in three 9-inch pans for 40 minutes at 350°.
Heat oven to 450°; grease square pan (8 x 8 x 2-inch). In skillet, cook onions; stir in 1/4 teaspoon each of salt and pepper, in hot shortening until onions are tender and golden. Set aside. Prepare dough. Roll dough to a 10-inch square; pat firmly over bottom and sides of pan; spread onions over top. In a small bowl, beat egg, sour cream and 1/4 teaspoon salt; pour over onions. Bake about 20 minutes or until lightly brown. Cut into squares and serve warm with roast beef. Serves 9 to 12.
Bring the first 3 ingredients to a boil. Remove from heat and add tea bags. Steep 15 minutes, then remove and add the juices and sugar. After making, leave tea on simmer. Do not boil again.
Blend peppers and mix in a big pot. Bring to a boil. Cook for 5 minutes. In another bowl, mix flour and water. Pour flour and water in slowly until thick.
Preheat oven to 350°. Beat egg whites until stiff, but not dry. Add sugar and beat until well mixed and fluffy. Spread evenly over pie filling, making dips and curls. Bake for 12 to 15 minutes, until golden brown.
Brown hamburger; drain. Chop all vegetables. Simmer in with hamburger. Add tomato paste and sauce. Simmer about 15 minutes. Coat large casserole dish with oil. Press biscuits into bottom until it is completely covered, even the sides. Biscuits should be flattened out about 1/2-inch thick. Fill with cooked meat and vegetables. Top with both cheeses. Bake until biscuits are brown.
Mash avocados with lemon, salt and pepper. Mix sour cream, mayonnaise and taco seasoning together. Layer in a 1/2-inch deep oblong pan in the following order: bean dip, avocado mixture, sour cream mixture, onions, tomatoes, olives and cheese.
Mix all ingredients well and bake at 225° for 2 hours and 45 minutes.
Lightly butter bottom of a 13 x 9-inch dish. Layer 9 sheets of filo dough with butter between layers. Spread 1 cup of nut mixture (sugar, nuts and cinnamon) on top layer. Sprinkle with butter. Layer 4 sheets of filo dough with butter between each layer and spread 1 cup nut mixture on top layer. Repeat 4 layers of buttered filo dough and nut mixture on top 5 more times. The last layer of filo dough is 9 sheets with butter between layers. Bake at 325° for 60 minutes.
Cook rice in boiling water until tender. Drain; add seasonings, butter or margarine and meat. Shape the mixture into small rolls. Wrap a leaf of the cabbage around each meat ball. The cabbage leaves have been wilted in boiling water for about 5 minutes. Place the wrapped rolls in a kettle; add tomato juice and cover. Cook for 30 minutes. Makes 6 servings.
Combine sugar and cornstarch; add juices. Bring to boil and boil for 1 minute.
Peel and cut up apples. Place in a greased pie pan. Cover with cinnamon. Mix together other ingredients and cover apples. Bake at 400° for 40 to 45 minutes.
Mix all ingredients well and pour into a 9-inch unbaked pie shell. Bake at 350° for 30 minutes.
Mix dry ingredients together. Add warm water. Cook over medium heat, like pudding, stirring constantly. Serve hot with butter over hot biscuits.
Cook potatoes (peel first) in boiling salted water and drain. Mash until smooth. Add remaining ingredients and beat until light and fluffy. Cover and refrigerate. May be used anytime in 2 weeks.
Boil brown sugar, cream and butter for 3 minutes. Cool slightly. Add vanilla. Beat to proper consistency. Good on banana cake.
Brown sausage, onion and bell pepper; drain. Cook rice. Add corn, soup and rice. Mix all together in a 9 x 12-inch pan. Bake at 350° for 30 minutes.
Line 8 x 4-inch loaf pan with wax paper. Beat butter and sugar. Add egg and vanilla. Stir in flour, salt and powder until well blended. Divide into thirds. Refrigerate for 15 minutes.
Cut up onion and saute it in butter in skillet. Add the pork and heat it until the pork starts to brown. Add all other ingredients and simmer for 30 minutes. Stir well to prevent sticking to pan. Serve on hamburger buns.
Brown and crumble sausage. Drain off grease. Can also rinse sausage in hot water to remove additional fat. In a blender or mixing bowl, combine eggs, milk, salt and dried mustard until just blended.
Mix ingredients together and bake at 350° for 30 to 45 minutes. This makes two pies.
Mix the first 5 ingredients well at least 4 or 5 minutes. (Soak nuts in rum while mixing batter.) Mix about 2 tablespoons batter into nut mixture before adding to cake mixture; it keeps nuts from settling to bottom of cake. Fold nut mixture into cake batter very gently without excessive mixing. Bake at 350° for 45 to 55 minutes.
Combine oil, eggs, water and sugar; sift together the flour, salt, baking soda, baking powder and other spices. Add pumpkin and blend until dry ingredients are moist. Stir in raisins and nuts last. Makes 3 loaves. Bake at 350° for about 1 hour.
Cut fat from roast. Place meat in crock-pot. Mix barbecue sauce and 7-Up. Pour over roast. Cook on low 8 to 10 hours or until meat can be broken apart into small pieces.
Place cut up chicken in singe layer in a 1-quart casserole. In bowl, combine soup, sour cream, onion soup mix and pepper; blend thoroughly. Spread over chicken; sprinkle with noodles. Bake for 1 hour at 375°.
Microwave Directions: Butter 8-inch square pan. In large microwave-safe bowl, place chocolate chips, butter and shortening. Microwave at Medium 5 to 7 minutes or until chips are melted and mixture is smooth when stirred. Add marshmallows and nuts; blend well. Spread evenly into prepared pan, cover and chill until firm. Cut into 2-inch squares.
Brown hamburger and onions; drain. Combine regular tomatoes, Ro-Tel tomatoes, Cheddar cheese soup and 1 head cabbage. Simmer 1 hour uncovered. Serve with cornbread.
Pour the water into a large saucepan and add the salt. Bring to a boil and gradually add cornmeal, stirring constantly with a wooden spoon. Cook over medium heat until the mixture is the consistency of mashed potatoes (about 30 minutes). Put into a 10-inch square buttered baking dish and level off with a spoon. Spoon the sausage and turkey over the pollinate layer. Saute the mushrooms in the butter and lay on top of turkey. Spread the tomato sauce over all. Sprinkle with the Parmesan cheese and pepper. Bake in a preheated 350° oven for 45 minutes. Serves 6 to 8.
In 3-quart casserole dish, combine meat, soup, soup mix and water. Mix well. Cover and bake at 300° for 3 hours. Prepare noodles according to package directions. Drain and toss with butter. To serve, spread noodles on large serving plate and top with stew. Serves 4 to 6.
Mix all ingredients and boil until thick. Make a pan of homemade biscuits and enjoy - very delicious.
Mix the dry ingredients together. Store in a tightly covered jar. Mix 2 to 3 heaping teaspoons into a cup of hot or cold water. Great for those chilly winter nights or hot summer days!
Mix ingredients together. Put in freezer for 10 minutes. Form into ball and roll in nuts. Serve with party crackers.
In saucepan over medium heat, mix and melt brown sugar, butter and corn syrup. Spray 9 x 13-inch baking dish with Pam and pour butter and sugar mixture into dish. Mix eggs, milk and vanilla. Arrange slices of bread in baking dish and pour egg mixture over bread. Use all of the mixture. Cover and refrigerate overnight. Bake, uncovered, for 30 minutes at 350°.
In large saucepan, combine all ingredients, except mustard. Heat to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 1 hour. Stir in mustard. Serve hot!
Drain all liquid from beans. Put in bowl with undiluted consomme and let soak at least 1 hour. Broil mushrooms in butter; add to beans. (One large can mushrooms can be substituted for fresh ones.) Pour into buttered casserole. Bake 45 minutes at 325°. Serves 6 to 8.
Mix together the bread crumbs, Parmesan cheese, parsley flakes, salt, lemon pepper and thyme. Dip chicken into margarine, then roll in bread crumb mixture. Place in greased baking dish. Bake at 350° for 1 hour, uncovered.
Cook the hen or fryers. Remove meat from bones. Melt oleo. Add green pepper, celery, green onion and garlic. Cook spaghetti in 7 cups of broth until tender. Add chicken, vegetable mixture, soup and pimentos. Put in casserole dish. Top with grated cheese. Heat until cheese melts.
Cook onion and okra in the butter until tender and done. Brown hamburger meat and drain. Add stewed tomatoes and simmer.
Pour milk over coconut; let set 5 minutes. Cream butter, sugar and eggs. Add milk, coconut and vanilla flavoring. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until done. Yield: 6 servings.
Combine all ingredients. Beat well. Heat greased skillet. Remove from heat. Spoon 2 tablespoons of batter. Lift and tier skillet to spread batter. Return to heat. Brown one side only. Remove from pan and place on paper towel.
Mix shortening with flour. Gradually add milk. Knead a minute or so and turn out on floured board. Roll dough thin, approximately 1/8-inch thick and in rectangular shape. Spread sausage on dough and roll as for jelly roll. Refrigerate several hours.
Brown ground beef and onion. Add tomatoes, green pepper, chili powder, salt and pepper. Cover and simmer 20 to 30 minutes.
Spray nonstick skillet with vegetable cooking spray. Heat 1 minute. Stir-fry chicken in 2 batches until browned. Remove. Remove skillet from heat; spray skillet with cooking spray. Stir-fry vegetables until tender-crisp. Add soup, water, soy and ginger; heat to boiling. Return chicken to skillet; heat through. Serve over rice. Makes 4 servings.
Mix all ingredients together. Bake, uncovered, for 20 minutes at 325°. Serve hot with your favorite crackers.
Pop enough popcorn to make 5 or 6 quarts. Spray a brown paper bag with Pam and put popped corn in bag.
Chop vegetables in bite-size pieces. Layer all ingredients in order given. Seal with foil. Bake 4 hours at 250°. Use a large roaster pan. Makes a large amount.
Cream sugar and butter until smooth and fluffy. Mix dry ingredients together; add dry ingredients. Beat 2 minutes at low speed for first 1/2 minute. Add flour mixture a little at a time. Add milk, vanilla and 1 egg; beat 2 minutes. Stop mixer; add 3 eggs and beat 1 minute at low speed. Pour in greased 13 x 9 x 2-inch pan or 8 x 8 x 2-inch pan; spread evenly. Bake at 350° until done. Spread favorite frosting or Creamy Deluxe Cream Cheese Frosting.
Melt butter. Add sugar, milk and bring to a boil. Cook 4 minutes, stirring frequently to prevent scorching.	Remove from heat and add peanut butter and vanilla. Beat until ready to pour. Put in a buttered dish and cut when cooled. This recipe works well when doubled and put in a buttered 8 x 8 Pyrex dish. Also cooks better in a heavy pan.
Beat butter, eggs and sugar until well blended. Add vanilla and stir. Combine dry ingredients and add to first mixture. Stir until well blended. Place bowl in refrigerator for 1 hour. Remove and divide dough in 2 parts and roll each into a 1 1/2-inch diameter roll. Wrap in waxed paper and put in refrigerator. When ready, slice and bake in 350° oven on cookie sheet. You may decorate in any manner.
Bake cake as directed in 13 x 9-inch pan. Punch holes in cake with wooden spoon handle. Pour pineapple with juice over cake. Let cool. Mix pudding with 2 1/2 cups milk. Add cream cheese; beat until stiff. Spread over pineapple. Add layer of Cool Whip. Sprinkle with coconut. Refrigerate.
Combine all ingredients except preserves. Season to taste with peppers. Mix well and place in a 5 or 6-cup, lightly-greased ring mold. Refrigerate until firm, several hours or overnight. To serve, unmold and fill center with preserves. Serve with Ritz crackers.
Mix flour, salt and lard. Mix egg, water and vinegar. Add to flour mixture. Makes 3 crusts.
Shred yams in a gallon of water. Add 1 tablespoon of salt. Drain and wash well. Put in glass baking dish that is 12 x 6 x 3-inches. Mix sugar, syrup and water and cook until a simple syrup has been formed. Add margarine. Pour pineapple juice over shredded yams, then the syrup mixture. Bake at 350° for 35 minutes, or until they are transparent in color.
Pare squash. Cut in 1/2-inch thick slices and remove seeds. Arrange slices in a 2-quart glass baking dish. Sprinkle water over squash and dot with butter. Cook, covered, 10 to 12 minutes, stirring halfway through cooking time. Add salt and pepper, stir to blend. Rest, covered, 5 minutes before serving. Yields 6 servings.
Drain cherries and mash in strainer. Beat milk and cherries, add lemon juice and rind. Fold in Cool Whip and pecans. Pour in graham cracker crust and refrigerate.
In large bowl, mix first 5 ingredients. Add next 4 items. Mix gently. Cover and refrigerate. Makes nearly 2 quarts. Use within a week.
In a large saucepan, saute onion in butter. Add corn, potatoes, soup and mushrooms. Stir in milk and water. Add peppers; season with salt and pepper. Simmer for 30 minutes, or until vegetables are tender. Serve and garnish with bacon. Yields approximately 12 servings. Makes 3 1/2 quarts.
Mix all together lightly (do not beat). Bake for 40 minutes at 350° in a greased pan. Top with 1/2 cup brown sugar and 1/2 cup chopped nuts.
Cook chicken, remove meat from bones and cut into bite-sized pieces. Cook vegetables according to directions on package. Make stuffing according to directions on package. Put 1/2 stuffing in bottom of a 9 x 13-inch pan. Mix all other ingredients and spread on stuffing. Top with other half of stuffing. Spread cheese on top and bake at 350° for 1 hour.
Mix together, heat to 260°. Remove from heat, add red food coloring, 2 tablespoons butter or oleo, 1 1/2 cups powdered sugar. Pour onto large cookie sheet. Cool.
Melt butter in 9 x 13 x 2-inch pan. Sprinkle graham cracker crumbs over butter. Combine coconut, chocolate and butterscotch chips and nuts. Pour over top of crumbs. Pour milk over top. Bake for 30 minutes at 350°.