HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly butter a large baking dish. Melt 2 tablespoons butter with oil in large heavy skillet over low heat. Add chicken and cook until done. Set aside. Melt 2 more tablespoons butter. Add mushrooms and cook until tender. Arrange broccoli in single layer in bottom of dish. Season chicken with lemon pepper. Arrange in single layer over broccoli. Preheat broiler. Melt remaining butter. Whisk in flour, stock and wine. Cook until sauce thickens. Add 1 1/2 cups cheese and stir until melted. Pour sauce over chicken. Sprinkle with additional cheese over chicken, if desired. Broil about 6-inches from heat, about 3 to 5 minutes. Serve immediately.
Mix together dry ingredients. Cut in Crisco until crumbly. Mix water, vinegar and egg together. Add to flour mixture. Mix until it forms a ball. Wrap in wax paper and chill. Will keep for 5 days and makes 3 full pies or 6 shells. Flour hands when handling dough.
Mix flour, salt and soda. Set aside. Mix shortening and peanut butter. Add both sugars and mix well. Add eggs and beat again. Stir flour mixture in peanut butter mixture. Drop by teaspoon on baking sheet and flatten with fork. Bake at 375° for 10 to 12 minutes. Cool slightly and take up.
Heat oil in large pan; saut garlic. Add pepperoni and cabbage. Cover with water. Cover pan and cook on low heat until cabbage is done. Add Northern beans directly from the can. While this is cooking, cook macaroni separately as directed on the package. Add as much as you want to soup. Add water if needed. Serve with Italian bread. Delicious.
Cut bread into 1-inch squares. Alternate layers of bread and cheese in a well-greased 1 1/2-quart casserole. Have a layer of cheese on top.
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
Grease a 13 x 9 x 2-inch baking pan. Combine all dry ingredients (flour, baking powder and salt). Melt butter; stir in brown sugar and add eggs and vanilla to butter mix. Stir in dry ingredients. Spread in pan and bake at 350° for 20 to 25 minutes. Let stand; when cool, cut in cubes. Makes 45 cubes. Served with alot of love.
Cook chicken; then fill bottom of 13 x 9-inch pan. Cook broccoli and put on top of chicken. Blend these ingredients together mayonnaise, lemon juice and chicken soup. Cover with American cheese. Break bread in bowl and add melted butter until moist. Top casserole with this. Bake at 350° until brown, about 30 to 40 minutes.
Cook sausage and drain grease. Add cream cheese and tomatoes. Serve warm with nacho chips.
Mix ingredients in bowl (except oil). Add water and stir to soft consistency. Drop by spoonful into heated medium to medium-high temperature oil in large frying pan. Turn over to brown on other side. When golden brown, remove from oil and drain on paper towels.
Split leeks down the middle and wash under running water. Chop leeks, discarding the green portion. Mince onion. Saute onion with leeks in butter until soft. Add diced potatoes and water to cover. Simmer 15 minutes, covered, until potatoes are tender. Puree in blender. Add milk and reheat or chill to serve cold. Add salt, pepper, chopped chives if desired. Makes 4 cups.
*If using cake mix with pudding already in mix; omit instant pudding, use only 3 eggs and only 1/3 cup oil.
Separate crescent rolls. Add 1 slice of pepperoni and 1 slice of cheese. Roll from wide end. Place on cookie sheet sprayed with Pam. Brush each roll with beaten egg. Bake as directed on package of crescent roll. Makes 16 roll-ups.
Stir together all ingredients. Pile into 10 individual paper bake cups in muffin pans. Freeze until firm. Top each with a maraschino cherry flower. Makes 10 servings.
Mix all fruit together. Use juice from pineapple and mandarin oranges and mix with 2 packages instant vanilla pudding. Add enough milk to make 3 cups. Spoon on top of fruit and top with nuts. (May substitute diet pudding.)
Combine all ingredients in small pan. Heat until warmed through. Serve over poached or broiled fillets. (Diabetic cooking.)
Combine vegetables, salt and pepper in salad bowl. Mix mayonnaise, sour cream, French dressing and horseradish in bowl. Add to salad; toss lightly to mix. Chill until serving time. Yield: 8 to 10 servings.
Combine the half and half with the ginger ale and sprinkle with nutmeg. It's goooood!
In a 1-quart saucepan, heat oil; add onions, pepper and garlic. Cook over medium flame until tender. Add tomatoes with liquid, bacon and spices. Stir; cook 5 minutes. Add beans; increase heat to medium-high and cook until thoroughly heated. Ladle into 2 bowls and top with mixed cheeses.
Place bread cubes into a greased casserole dish. Combine remaining ingredients in the blender. When blended, pour over the bread cubes and place in oven at 350° for 1 hour.
Boil potatoes, peel and mash. Cream eggs and sugar. Add potatoes, margarine (melted), coconut and vanilla. Pour into uncooked pie shells and cook at 375° until done. Makes 2 pies.
Combine salad ingredients. Toss with dressing which has been whisked together (oil, lime juice and spices). Serve at room temperature.
Mix syrup, eggs, vanilla, butter, sugar and salt. When well blended, add pecans and pour into a 9-inch pastry. Bake at 300° for 1 hour.
In a greased 9 x 12-inch baking dish, layer cooked macaroni and grated cheese twice. Place pats of margarine on top. Pour milk over casserole. Sprinkle with pepper. Bake at 375° for 25 to 30 minutes, until cheese melts. Serves 6 to 8.
Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Ad the next four ingredients; mix well. Pour mixture into freezer can of 1-gallon freezer. Add enough milk to fill can about 3/4 full. Freeze according to manufacturer's directions. Let ripen at least 1 hour. Makes 1 gallon.
Brown ground beef and drain. Cut Velveeta into chunks and begin to melt. Add all other ingredients to melting cheese. Heat and stir until all cheese has melted.
Brown meat, drain and add Ro-Tel tomatoes, sour cream, garlic salt and melted cheese.
Wrap one strip of bacon around each frank half. Secure with toothpicks. Place	in casserole dish and sprinkle with brown sugar. Bake until all of syrup is absorbed into franks, in a 300° oven. Turn oven up to 350° for last 10 minutes to crisp bacon slightly.
Boil chicken. Chill broth and remove fat on surface. Heat broth and add rice. Saute onions and celery in separate skillet. When rice is done, add onions, celery, chili powder, tomato sauce, salt and pepper. Debone chicken before serving.
Combine ingredients. Beat egg whites and fold into mixture. Fill 2 unbaked pie crusts. Bake about 1 hour at 300°.
Cook sugar and water in a pan for 5 minutes. Cool slightly and add to gelatin. Cool. When mixture begins to congeal, add raspberries and put through food press. Add fruit juice. Pour into cold freezer tray and freeze for about 1-1/2 hours. Remove sherbet to chilled bowl and beat for 2 minutes. Return sherbet to tray and freeze about 2 to 3 hours. Yield: 6 to 8 servings.
Combine the first 9 ingredients and 1/4 c. of the tomato sauce and gently mold into a loaf.	Pour the tomato sauce into a bowl. Using the can as a measure, add the same amount of water. Mix in the prepared mustard. Pour sauce over loaf and bake at 350° for one hour.	Yield: 6 servings.
Place all ingredients in blender container. Cover; blend at medium speed for 30 seconds or until smooth and frothy. Pour into glasses. If desired, garnish with orange slice or pineapple wedge. Makes 4 to 5 servings.
Mix and roll into quarter-inch balls, then flatten out crisscross with fork, if wanted. Put on greased cooking sheet and bake at 350° for 10 minutes.
Brown the ground beef and stir in the rest of the ingredients. Put all into a casserole dish and cover with the topping recipe.
Mix all ingredients together well. Press into oblong pan and bake 1 hour at 350°. No icing.
Refrigerate can of peaches until very cold (2 to 3 hours). In heatproof measuring cup, combine gelatin and boiling water. Stir until completely dissolved; set aside. In blender, puree chilled peaches with their syrup. With blender running, slowly add gelatin mixture. Pour into bowl; refrigerate until firm. (Will have a texture similar to mousse.)
Use a 1 quart can of cooked carrots or cook your raw carrots until tender. Layer carrots, raw pepper and onion in a dish. Set aside. Heat tomato soup, vinegar, sugar, salt, mustard and margarine. Mix well. Pour this over your carrots and marinate overnight. Heat and serve.
Dissolve jello in hot water then mix in cold water. Add pecans, pineapple and bananas. Chill until set. Cook sugar, pineapple juice, eggs (slightly beaten) and cream cheese over low heat until thick. Beat with electric mixer. Let cool and spread on top of jello mixture. Top with Cool Whip.
Boil a small unpeeled potato until soft. Peel and mash potato in a mixing bowl. Add powdered sugar a little at time and mix. Keep doing this until a dough forms. Roll out dough on waxed paper until about 1/4 inch thick. Spread peanut butter on dough. Roll into a log. Cut into 1/4 inch thick slices. Cover with plastic wrap and chill in refrigerator
Get an oblong baking dish and marinate your pork chops for 3 hours, by covering with Worcestershire sauce. Enough just to season, do not drench the pork chops in it. Sprinkle with salt & pepper and garlic powder when ready to bake. Cover with sliced mushrooms, chili peppers and chopped onions. Sprinkle with parsley. Bake until done in a 375 degree oven. While pork chops are baking, make alfredo sauce. Keep sauce simmering on low until [pork chops are done. This will cook the flavor of the chili peppers into the sauce. When serving the pork chops, cover with the sauce.
Leave cream cheese out of refrigerator for about 2 hours so that it will be soft. Mix cream cheese, pineapple, 3/4 cup of pecans, green pepper, onion and seasoned salt in a large mixing bowl. Form into 2 small balls or 1 large ball and roll in remaining pecans.
Pour boiling water over tea bags and add spices. Let stand 5 minutes. Then add juices, sugar, and 1 1/2 cup hot water. Serve hot.
Roll a slice of bread in a ball. Dip in melted butter. Roll in cinnamon and sugar. Place on cookie sheet and toast in moderate oven for about 10 minutes. Fun for kids to make!
Mix all ingredients together. Shape into small balls, about the size of marbles. Bake for about 15 to 20 minutes in a 350° oven. Makes about 80. Cooked cheese balls can be frozen and heated later. Wrap frozen cheese balls in foil and bake in 400° oven for 12 minutes.
Cook noodles as directed on bag and drain. Mix all ingredients together in a baking dish. Bake at 350° for 30 minutes.
Combine all ingredients. Mix well. Pour in a 9 x 13-inch pan. Bake 1 hour at 350°. Very moist.
Heat oil and add garlic powder; brown 30 seconds. Add tomato paste; brown 1 to 2 minutes, stirring constantly. Add and stir to mix tomato juice, basil leaves, oregano and brown sugar. Simmer, stirring to prevent scorching only.
Mix the onion, celery, green pepper and mayonnaise. Mix eggs, milk, salt and pepper. Saute mushrooms lightly. Layer bread, mushrooms and onion mixture in baking dish. Pour over all the milk/egg mixture. Add 1 can mushroom soup just before baking. Sprinkle buttered bread crumbs on top and bake at 325° for 50 minutes, uncovered. Sprinkle with grated cheese and continue baking for 10 minutes.
Dissolve gelatin and sugar in boiling water. Add cold water. Pour into paper cups or pop molds. Freeze until almost firm, about 2 hours. Insert wooden spoons or popsicle sticks. Freeze until completely firm. (I use 5 ounce Dixie paper cups.)
Melt butter and mix with flour, milk, eggs and brown sugar. Pour into pie shell and bake in preheated 350° oven for 50 minutes. Garnish with whipped cream.
Spread cookie dough on pizza pan and bake at 250° for about 10 to 15 minutes, until golden brown. Cool completely. Beat together cream cheese and powdered sugar; spread on cookie crust. Strawberry filling, pineapple chunks and bananas should be layered on top of cream cheese mixture. Top with pecans and cherries.
Combine sugar, milk, margarine, salt and vanilla; chill. Insert cherry inside small ball of mixture. Freeze balls, then dip balls into chocolate and wax mixture that has been melted in top of double boiler over very low heat.
Bake at 375° for 8 to 10 minutes on ungreased cookie sheet. Cream butter, sugar and pudding mix. Then add remaining ingredients. Mix thoroughly. Batter will be very stiff.
Beat sugar, margarine and egg together. Combine flour, soda, cinnamon, cloves, nutmeg and salt. Add to egg mixture. Fold in zucchini, nuts and raisins.
Crush Oreos into small pieces in a large bowl. Melt butter. Pour butter over Oreos and mix well. Set aside. In another large bowl, mix vanilla pudding as directed on box. Fold into pudding a large container of Cool Whip. Mix well until you have a smooth mixture.
Mix first four ingredients and press into 9 x 13-inch pan. Melt chocolate in double boiler. Spread melted chocolate over the peanut butter mixture. Put into refrigerator. Cut into squares before the chocolate hardens too much. Return to the fridge. Very good; tastes like Reese's Cups.
Cream butter with sugars and beat in egg and vanilla. Sift dry ingredients and mix in alternately with the remaining ingredients. Drop by teaspoons on greased cookie sheet. Bake in 375° oven for 12 to 15 minutes.
Heat oil in a large soup pot over medium-high heat. Add chicken and brown. Add in vegetables, thyme, salt, pepper. Reduce heat to medium and cover. Sweat the vegetable for 5 minutes, stirring occasionally. Add broth and bring to a boil. Once boiling add in the noodles and cook 10 minutes, or until noodles are tender. Add in parsley and serve. Yield 4-6 servings.
Melt chocolate and butter over hot water. Combine eggs, vanilla, cream and sugar. Add to chocolate mixture. Knead in nuts. Pour onto greased platter and chill in the refrigerator before cutting.
Grease and flour pan. Add sugar, flour, butter, soda, salt and vanilla. Beat well. Add sour cream. Fold in egg whites. Bake in a tube pan for 1 1/2 hours at 350°.
Mix together thoroughly; shape into small balls. Bake in a 350° oven for about 20 minutes.
Layer berries and wafers, 3 layers deep in large dish. Beat powdered sugar, egg and canned milk into a syrup and pour over berries and wafers. Whip the whipping cream and sweeten to taste and spread over top.
Early in the day, mix flour and salt. Coat chicken. Brown in skillet with 1/2 cup salad oil. Drain and put chicken in 3-quart casserole. Add onion to fat and saute. Add celery, green pepper, catsup, water, Worcestershire sauce, brown sugar and pepper. Pour over chicken and chill.
Pound beef slices with mallet until thin. Spread mustard on one side of each beef slice. Divide onions and bacon among the 8 beef slices. Roll up each slice, lengthwise, with filling in the center. Secure with string or toothpicks. Dredge beef rolls in flour and brown in hot oil in skillet. Add hot water with bouillon cubes and simmer in a 350° oven until fork-tender, about 1 1/2 hours. Remove rolls and thicken gravy with the cornstarch and add sour cream. Spoon gravy over rolls when served.
Heat first 5 ingredients to boiling point. Taste and add more sugar if needed. Garnish with orange slices and add cinnamon sticks for swizzlers. Makes 8 servings.
Place chicken in freezer until firm enough to slice. Cut into 1-inch cubes. Put about 1/2 cup of flour and 1 teaspoon poultry seasoning in a small paper bag. Add the cut up chicken and shake until all pieces are coated with flour mixture.
Stir boiling water into gelatin in large bowl for at least 2 minutes until dissolved. Mix orange juice and ice to make 1 1/4 cups. Stir into gelatin. Refrigerate 30 minutes or until slightly thickened. Remove 1 1/2 cups of the gelatin. Stir in fruit cocktail. Stir 1/2 tub Cool Whip into remaining gelatin with wire whisk until blended. Pour into 9-inch square dish. Refrigerate about 10 minutes until set, but not firm. Carefully spoon fruited gelatin over creamy layer in dish. Refrigerate 3 hours or until firm. Cut into squares. Garnish with remaining whipped topping. Makes 9 servings.
Combine all ingredients in large mixing bowl. Beat 5 minutes. Pour into 10-inch tube or Bundt pan, well-greased. Do not flour pan. Bake at 350° for 1 hour. Cool 30 minutes before removing from pan. Sift confectioners sugar over cake.
Mix butter and sugar. Add well beaten egg yolks. Add cream, extract and coconut. Add stiffly beaten egg whites. Pour into 2 pie crusts and bake.
Mix crumbs and margarine. Press mixture onto bottom and sides of 9-inch pie plate. Refrigerate.
Wash and pick chitterlings real good. Pick most of the fat from them. Cut into 5 to 6-inch lengths. You better have 1/2 of a day to cook chitterlings. Put chitterlings in pot with boiling water (to cover). Slice lemons and onions and add to pot. Boil until tender. Remove from pot and drain. Mix meal, flour, salt and pepper in double layered paper bag and put several pieces in bag and shake to coat. Drop into hot oil and deep fry until golden brown and crispy. Lift out and drain on paper towel. Serve hot.
Cut bacon into small cubes. Wash and drain well. Put in saucepan. Fry out fat until bacon is crisp. Add onion; cook until limp. Add okra; continue cooking until okra is fork-tender. Add tomatoes; season to taste. Simmer for about 15 minutes.
Blend together and beat 4 minutes. Makes 2 large or 4 small loaves. Bake at 350° for 50 minutes.
Melt butter in 8 x 8-inch glass dish. Mix by hand sugar, flour, baking powder, dash of salt and milk. Pour over butter and do not stir. Have ready peaches and 3/4 cup sugar. Spread peaches over batter. Do not stir. Serve warm. Bake 1 hour at 350°.
Tear bread into pieces. Cook bacon until crisp. Cut cheese into chunks (medium size). Layer in baking dish the bread, cheese and bacon. Melt butter. Add eggs, milk and mustard. Stir and pour over bread. Cover and store in refrigerator overnight. Bake at 300° for 1 hour.
Heat oven to 375°. Grease baking pan, 8 x 8 x 2-inch. Arrange apples in pan. Mix remaining ingredients with fork; sprinkle over apples. Bake until apples are tender and topping is golden brown (about 30 minutes). Serve with whipped cream or ice cream.
Mix all ingredients together. Cut off top of bread and hollow out inside. Save bread for dipping. Put cheese mixture in bread loaf. Put top back on. Wrap loaf in foil twice (heavy foil best). Warm in oven at 400° for 1 1/2 hours. Serve hot.
Combine sour cream, sugar and vanilla in heavy saucepan. Bring to a boil and cook to soft ball stage (243° on a candy thermometer). Stir frequently to prevent scorching. Add pecan halves and stir to coat. Turn onto buttered baking sheet and quickly separate pecans with two forks. Makes about 1 1/4 pounds. Also good with peanuts. May be packaged and frozen in airtight container. Fill coffee mug full and give to friends for gifts!
Drain and flake salmon, removing cartilage. Combine all other ingredients except parsley and pecans. Chill well. Form into log. Roll in pecans and parsley which have been mixed together.
Mix with hands flour, powdered sugar and butter or margarine until it becomes soft dough. Pat down in 13 x 9-inch baking dish that has been greased and floured. Bake at 400° for 20 minutes. Beat with mixer sugar, lemon juice and eggs. Spread over first layer. Put in oven and bake at 400° for 25 minutes or until firm.
Mix first four ingredients. Add onion and celery. Separate broccoli and bake at 350° for 40 minutes.
Place bread crumbs on baking sheet. Bake at 375 for 5 minutes or until golden brown; set aside.
Put fruit into buttered baking dish. Pour water over fruit. Mix sugar, butter, flour and spices. Spread over top of fruit. Cook 1 hour at 350°.
Boil sugar and 2 quarts water together. Add mint leaves; cook and strain. Add tea, water and fruit juices to the other mixture. Just before serving, add 2 quarts ginger ale. Top with orange and lemon slices.
Heat oven to 350°. Mix meat, rice, 1/2 cup water, onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoonful into balls. Place meatballs in ungreased baking dish, 8 x 8 x 2-inches.
Heat oil in skillet. Drop in vegetables; stir well. Cover tightly. Steam 5 minutes on medium heat. Season with salt and pepper. Serve immediately. Makes 4 servings. Good with Ham Loaf.
Brown meat in skillet, drain and rinse in a colander to reduce fat. Return meat to skillet and add taco flavoring mix. Follow instructions on package. Set aside and let cool.
Spread rolls into a lightly greased 12-inch pizza pan. Firmly press perforations to seal. Combine remaining ingredients and pour over crust. Bake at 375° for 12 to 15 minutes. Yields 6 servings.
Preheat oven to 300°. Sprinkle chicken with paprika and pepper. In large skillet, melt butter over medium heat. Add chicken and cook, turning for 5 to 7 minutes until brown. Place in 13 x 9-inch baking dish. Add mushrooms to skillet. Cook, stirring often, for 2 to 3 minutes.
Combine yogurt, mayonnaise, cream cheese and seasoning. Mix well. Then stir in Cheddar cheese and crab. Cover and chill 2 hours. Sprinkle with paprika.
Mix all ingredients except pretzels. Coat pretzels with mixture. Bake at 350° for 20 minutes. Stir once.
Cut chicken into bite size pieces. Brown chicken in small amount of oil. Mix soup and 1/2 can water; add to chicken. Add chopped onion, peas, broccoli and Pasta Primavera. Simmer 45 minutes or until tender. Serves 4.
Slightly brown the link sausage. Over this, slice the potatoes. Add a layer of sliced onions. Sprinkle the remaining ingredients on top. Cover and cook over low heat for 45 to 60 minutes, or place in a 350° oven for 45 minutes.
Cream butter and sugar. Sift dry ingredients. Add eggs one at a time, then beat well. Add milk and flavoring; next, beat in flour and last, coconut and sour cream. Bake in 325° oven for 1 1/2 hours in a tube pan.
Measure flour and salt into bowl. Mix in shortening. Sprinkle in water 1 tablespoon at a time until flour is moistened and dough almost clears side of bowl (1 to 2 teaspoons water can be added if needed). Roll out dough and cut into round circles.
Boil noodles and drain. Slice meat and brown, then drain. Mix in casserole dish. Microwave: 4 minutes turning 1/2 way after 2 minutes. Or bake in conventional oven for 20 minutes at 350°.
Brown ground chuck in a large frying pan, then add Prego spaghetti sauce, water, garlic powder and sugar. Simmer for 1 1/2 hours. Delicious!
Cook linguine until tender, as directed on box. Rinse and cool. Add tomatoes, cucumbers and onions. Then add Italian dressing and salad seasoning. Mix together and refrigerate for several hours.
Combine oil, sugar and eggs. Mix until well blended and slightly fluffy. Combine flour, salt, cinnamon, nutmeg and soda. Add to other mixture and blend well. Add pumpkin and water, mixing until all ingredients are blended. Grease and flour bottoms only of 3 loaf pans. Bake at 350° for 50 to 60 minutes.
Brown beef with onion. Drain. Add tomato puree and spices. Bring to a slight boil. Simmer 1/2 hour. Cook lasagne noodles according to package directions. Grate cheese.
Mix all ingredients in a large bowl. (I use a Tupperware mix and fix bowl.) Refrigerate in a tightly cover bowl. Mix each day for 3 days. On fourth day shape into 5 rolls, place on a broiler pan and bake at 175° for 8 hours. Great for cheese trays, and as good if not better than store bought.
Sift sugar, flour and salt together. Add to egg yolks. Add milk gradually. Cook over boiling water until thickened, stirring constantly. Add vanilla and butter. Then cool.
Combine syrup, sugar, salt, butter and vanilla; mix well. Add eggs. Mix. Pour into 9-inch unbaked pie shell. Sprinkle pecans over all. Bake at 350° for 45 minutes. Top with whipped cream or ice cream.