HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken until tender; remove all bones and skin. In large pan, arrange layer or chicken and 1/2 cup margarine. Roll dough and cut in strips. Place over chicken. Alternate this step until all chicken has been used, then pour chicken broth over this and roll top crust. Place on pie and slit in center. Brush top with butter. Bake in a 350° to 375° oven until golden brown.
Grease and flour a 12-inch tube pan. Mix together flour, baking powder, salt, baking soda, cinnamon and cloves. Cream together sugar and shortening; add eggs and mix well. Add chopped pecans to dry ingredients, then add creamed mixture, folding together with pumpkin and alternating with water. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.
Bake at 350° for 20 minutes in a 9 x 13-inch pan. Do not overbake.
Mix and spread over baked pizza dough. Top with green onion stems, tomatoes, lettuce and Mozzarella cheese.
Buzz cranberry juice and raspberry sherbet in blender. Pour into glasses and serve immediately. Serves 8.
Early in day (6 to 8 hours) ahead, cut up cabbage and place in bowl. Slice onion and place on top of cabbage. Mix together and heat: sugar, vinegar, celery seed, oil and salt. Heat until sugar dissolves. Pour over cabbage; do not stir. Cover and refrigerate. Serve cold.
Chop onion and saute in butter until tender, then slowly add crab meat. Stir on low heat so it won't stick. Add white pepper, then slowly add 2 cans of soup, then 2 cans of milk, stirring slowly. Do the same with the other 4 cans of soup. Let cook on low heat until ready to serve. Feeds 6 to 8 people. This can also be frozen for quick meal with no bother. Serve with crackers.
Stir first 5 ingredients until well blended. Stir in pecans next. Bake at 350° for 50 to 55 minutes.
Preheat oven to 400°. Combine flour, sugar and baking powder in a bowl. Set aside. In a separate bowl, mix well the oil, milk, egg and vanilla. Add the liquid ingredients to the dry and stir just until combined. Don't overmix or the muffins will be tough. Gently fold in the chocolate chips. Spoon batter into 24-cup mini muffin pan or 12-cup regular muffin pan that is sprayed lightly with cooking spray. Bake 15 - 20 minutes or until golden brown. You can use regular chips if you use regular muffin pans only. Enjoy!
Pat the pork cutlets dry and sprinkle both sides with the curry powder and salt and pepper. In a skillet, cook the onions in 1/2 stick of the butter over moderately low heat, stirring occasionally, for 20 minutes. In a large ovenproof skillet, brown the cutlets in the remaining 1/2 stick butter over moderately high heat for 3 minutes on each side and stir in the onions, the chutney and the cream. Bake the mixture, covered, in a preheated 350° oven for 30 minutes. Bring the sauce to a boil; swirl in the cornstarch mixture and cook the sauce over moderate heat, stirring, until it has the desired consistency. Serve the dish with rice.
Cook rice as directed. Mix in butter and nutmeg. Mix mushrooms with soup and salt to taste. In casserole, alternate soup and rice, ending with soup. Bake at 350° for about 20 minutes. Add toasted pecans before taking from oven. Serves 6.
Melt marshmallows in heated milk and put in refrigerator until thickens. Add whipped cream and nuts to marshmallows and milk. Mix, stirring well. Add whiskey. Mix and cover with chocolate decorations. Freeze, if desired.
Place hamburger in the bottom of a small roaster or casserole. Place onion, carrots and potatoes over the meat. Mix soup and water together and pour over vegetables and hamburger. Season with salt and pepper; bake for 1 hour in a 350° oven.
Beat butter, sugar and vanilla until light and fluffy. Add flour and	nuts. Blend well. Chill dough. Remove foil from kisses. Shape dough around kisses using 1 tablespoon for each. Roll to form ball, covering kiss completely. Place on ungreased cookie sheet. Bake at 350° for 12 minutes until set but not brown. While warm, sprinkle with powdered sugar. Store in covered container.
Mix all ingredients thoroughly and store in an airtight container. Use 1/3 cup of the mixture in a cup of hot water.
Heat oven to 350°. Mix meat, rice, 1/3 cup water, onion, salt, garlic and pepper. Shape into round balls. Place balls in an ungreased baking dish (8 x 8 x 2-inch). Stir together remaining ingredients and pour over meatballs. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes longer.
Line bottom of 9 x 13-inch pan with soda crackers. Mix brown sugar, cracker crumbs, milk and butter. Bring to a slow boil and cook 7 minutes.
Blend first 5 ingredients well. Can use graham cracker crust in 9 x 12-inch pan or cheese cake pan. Pour into prepared crust. Bake 1 1/2 hours at 325°. Turn off oven and let sit 20 minutes. Cool completely and refrigerate. Top with fresh fruit or canned pie filling before serving.
Dissolve jellos and hot water together. When mixture begins to thicken add nuts, cherries and pineapple. Refrigerate and allow to congeal.
Mix well and bake in a 9-inch pie pan at 350° for 20 minutes. Remove and let cool.
Melt butter in a 9 x 13-inch baking dish. Beat eggs. Add all other ingredients to the beaten eggs. Pour excess butter into mixture and mix well. Pour into buttered baking dish. Bake at 350° for 30 to 35 minutes.
Mix water, yeast and sugar until dissolved. Add flour, milk and oil. Stir until all flour is moist. Batter will look lumpy. Bake at once in well buttered muffin pans at 475° for about 15 minutes, or until browned.
In a 5-quart pan, add 3 quarts of water and all ingredients, except garlic, olive oil and paprika. (Mash garlic; mix with paprika and olive oil and add to the beans after beans are tender.) Add water as needed. Serves 6.
Place cut up potatoes in casserole. Pour about 1/4 cup milk over potatoes. Salt and pepper. Place pork chops on top of potatoes and salt and pepper. Cover and bake at 350° for 1 hour.
Combine corn, buttermilk, oil and eggs; mix well. Stir in cornbread mix. Pour half of batter into a greased 9-inch square pan; sprinkle with green chilies and half of cheese. Pour remaining half of batter over top and sprinkle with remaining cheese. Bake at 350° for 45 to 50 minutes or until done. Cut into squares. Yields 9.
Mix together cottage cheese, dry Jell-O and drained fruit. Fold in Cool Whip and all the pecans you can afford. This can be made 1 or 2 days ahead and kept in the refrigerator. Serves 6 to 8.
Cream oleo with sugar and blend well; add beaten eggs to mixture. Add vanilla and bananas to creamed mixture. Sift and measure flour with soda and sift again. Add milk and dry ingredients alternately to creamed mixture. Bake in 9x13-inch pan for 1 hour at 325°.
In pie plate, dip chicken into egg; coat with bread crumbs. In skillet over medium low heat, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. In same skillet over low heat, combine soup, milk and water. Serve with rice. Serves 4.
Combine sugar and cocoa in small saucepan; blend in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir one minute. Remove from heat; stir in butter and vanilla. Serve warm.
In covered Dutch oven or saucepan (4-quart) over medium heat, cook butter, carrots, onions, cabbage, parsley and salt for 20 minutes, stirring occasionally. Add chicken broth, green beans and caraway seed. Reduce to low heat, cover and simmer 15 minutes or until vegetables are fork-tender.
Mix flour, sugar, salt and shortening until crumbly; take out 1/4 cup. To remaining crumbs, add baking powder, soda and spices; mix well. Pour into one greased and floured 8 x 1 1/2-inch round pan; top with reserved crumbs. Bake at 375° for 25 to 30 minutes. Serve warm. Makes one cake.
Melt butter in the water. Remove from heat. Stir in stuffing and add the rest of the ingredients, except bacon. Chill at least one hour.
Mix cake mix as directed on box except put the crushed pineapples instead of water. Bake and cool. After the cake has cooled. Punch holes in cake with wooden spoon. Mix the cream of coconut and eagle brand milk together and pour over cake and then top with cool whip and loose coconut.
Mix crumbs, butter and 3 tablespoons sugar; press in pan. Bake for 10 minutes at 350°. Cool. Cream the cream cheese and sugar until smooth. Spread on pretzel crust. Dissolve jello in hot water; add frozen raspberries. Let stand until thick and pour over top. Let set.
Cook potatoes in boiling water to cover 15 minutes or until tender. Drain and mash. Stir in butter and next 3 ingredients. Let cool 10 minutes. Stir in eggs. Spoon mixture into a large decorating bag fitted with a large star tip. Pipe 14 (2-inch) rosettes onto a lightly greased baking sheet. Drizzle with melted butter and sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned around the edges.
Preheat oven to 350°. Arrange yams in ungreased 1 1/2-quart shallow baking dish. Spoon preserves evenly over yams. Top with nuts, marshmallows and butter. Bake 25 minutes or until hot. Refrigerate leftovers.
Cream together the butter and sugar for 20 minutes. Add eggs, one at a time. Add flour and lemon extract. Fold in 7-Up. Pour into well greased 12 cup Bundt pan. Bake at 325°.
Mix bananas and butter together until creamy; add eggs. Beat well. Combine flour, baking powder, soda and cinnamon. Add to banana mixture alternately with water, beating well after each addition. Stir in nuts. Spoon into a greased baking pan. Bake at 350° for 30 minutes or until cake tests done.
Boil chicken breasts in seasoned water until tender. Cool, debone and tear bite size pieces. Set aside. Saute onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until cheese melts. To assemble: place a layer of chicken in a large casserole dish, a layer of asparagus and a layer of sauce. Repeat layers ending with sauce. Top with almonds. Bake at 350° until bubbly. Do not add liquid even if it looks dry. If large breasts are used this will serve 12. It also freezes well.
Cream together first five ingredients. Sift together flour, soda, baking powder and salt; then add to first set of ingredients. Mix remaining ingredients with first mixture. With buttered hands, mold into balls about the size of walnuts. Place on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 100 cookies.
Crush peaches. Put oranges through coarse blade of food chopper. Add sugar and cook one hour. Add syrup from cherries and chopped cherries just before marmalade is cooked. Pour in hot jars and seal.
Place chicken on a rack in a shallow baking dish. Combine remaining ingredients and brush on chicken. Bake at 370° for 1 hour. Brush chicken with mixture once or twice during baking.
Mix all ingredients in	a large bowl.	Cover and place in refrigerator overnight. Remove from refrigerator 1 hour before baking. Stir well and spoon into 1 1/2 quart casserole. Bake in preheated 350° oven for 1 hour.	Serves 6.
Mix butter and Crisco, cream with sugar and eggs. Mix 1/2 cup of milk and flour, then add other half cup of milk. Add flavors and baking powder. Beat. Bake 1 1/2 hours at 300°.
Dissolve yeast in lukewarm water. Pour boiling water over oatmeal, shortening, sugar and salt. Mix well. Let cool until lukewarm. Stir in dissolved yeast. Add nut meats and 3 1/4 cups of flour. Cover and set in warm place and allow to double in size. Place remaining flour on board and knead until it is all worked in. It will seem stiff. Set in warm place until more than double in bulk. Divide into loaves. Makes 2 large or 4 small loaves. Let raise. Bake at 350° for 45 to 50 minutes.
Mix and bake cake as directed. Boil pineapple, juice and sugar for 5 minutes. Prick holes in hot cake and pour boiled mixture over top of cake. Prepare pudding and spread on cooled cake. Top with Cool Whip and coconut.
Combine 1/2 cup butter and soups in saucepan. Heat; stir until smooth. Add rice. Spread in 9 x 13-inch baking dish. Lay chicken breasts on top, skin side up. Brush with melted butter. Sprinkle with paprika. Bake at 275° for 2 hours and 30 minutes. Makes 6 servings.
Soften cream cheese and add salad dressing. Drain shrimp and add to cheese mixture and add a few parsley flakes. Makes great party sandwiches.
Preheat oven to 350°. Cream butter; gradually add sugar, creaming until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Pour batter into three greased and floured 9 x 2-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans; finish cooling on racks.
Mix all ingredients together in bowl except potatoes, then add potatoes. Pour into casserole dish. Top with crumbled potato chips. Bake at 350° for 1 hour or until brown.
In a large plastic container, soak tomatoes in water and lime mixture for 24 hours. Rinse well and soak in cold water 3 hours. Combine vinegar, sugar and salt in another container. Place pickling spice, cloves and celery seed in cheesecloth bag. Add to vinegar mixture. Set aside. Drain water from tomatoes; pour vinegar mixture over the tomatoes. Soak overnight. Next morning, simmer mixture until the tomatoes are transparent (about 50 minutes). Fill in hot sterilized jars and process in boiling water bath 5 minutes.
Boil chicken, peel off skin. Remove from bone. Mix soup, tomatoes, bell pepper, onion, garlic powder, chili powder and 1/2 cup of cheese. Mix well. Grease large Pyrex pan, line bottom with Doritos and then place chicken on top of Doritos. Pour mixed ingredients over chicken. Bake at 350° for 30 minutes. Remove and pour remaining Doritos and cheese over top. Put in oven until cheese melts.
Heat oven to 350°. In bowl, combine beans, soup, milk, 1/2 can onions, 1/2 jar bacon bits and pepper; pour into 1 1/2-quart casserole dish. Bake 30 minutes. Top with remaining onions and bacon bits. Bake 5 minutes longer.
Combine the first 7 ingredients in a large bowl. Beat at medium speed for 4 minutes. Stir in chocolate chips and nuts. Bake in greased and floured tube pan at 350° for 55 minutes. Cool in pan for 10 minutes before removing.
Cook noodles according to package. Saute onions and bell pepper in margarine. Stir in flour slowly until thick. Add seasonings and cheese; stir until melted. Add 2 cups milk, soups, chicken (chopped), and noodles. Turn into shallow baking dish and cover with bread crumbs. Bake at 400° for 15 to 20 minutes or until browned on top.
Dissolve jello in hot water, add cold water; stir. Add pineapple; allow to cool but not gel. Add carrots and stir to distribute evenly. Place in refrigerate to congeal.
Peel and mash avocado with a fork in a medium glass bowl. Add lemon juice and sour cream, mixing well. Stir in garlic, onion and tomato. Season with celery salt, oregano and cayenne pepper. Place avocado pit in the center; cover and chill until serving. Remove pit before serving.
Pop corn in air popper. Place popcorn and peanuts in double brown grocery bag; set aside. Combine sugar, butter, syrup and salt in glass bowl. Microwave on High 3 to 4 minutes, stirring after each minute, until mixture boils. Microwave 2 minutes more. Stir in soda. Pour syrup mixture over popcorn in bag. Close bag; shake well. Microwave 1 1/2 minutes on High; shake. Microwave 1 1/2 minutes on High; shake. Pour into roasting pan. Cool to separate.
Take 1 pound of bacon and cut into cubes; brown. Add 1 cup sliced mushrooms, garlic and green pepper; saute with bacon. Set aside and save fat in pan. In a spaghetti bowl, beat 2 eggs. Add parsley and grated cheese. Cook 1 pound of spaghetti. Save 1/2 cup of water. Fold spaghetti into egg mixture. Let set 3 minutes. Add 1/2 cup of boiling water; mix well. Heat first mixture of bacon and vegetables; pour over spaghetti.
Mix the first 3 ingredients in one bowl. Mix the pudding, milk and Cool Whip in a large bowl, then blend and fold cream cheese mixture into Cool Whip mixture. Layer cookie crumbs with the chocolate pudding combination in a clear glass container and decorate as you see fit. Can be served with a little toy shovel. You can end with a crumb mix on top and put an artificial flower in center.
Brown ground beef. Drain. Add beans and remaining ingredients. Mix well. Bake at 370° for about 1 hour or until nice and bubbly, stirring some.
Place breasts between waxed paper; pound until 1/4-inch thick. In pie pan, combine the next 5 ingredients. In bowl, mix butter, parsley and 1/2 teaspoon oregano. Spread mixture onto breasts. Lay strip of cheese (1 1/2 x 1/2-inch) along width of breast. Roll and secure with toothpicks. Dip in melted butter; roll in crumbs. Place in pan lined with foil, seam side down. Drizzle with remaining butter. Bake, uncovered, in a 425° oven for 30 minutes, or until chicken is no longer pink inside.
Combine all ingredients. Put in pan under broiler. Turn frequently (every 3 or 4 minutes). Cook 30 to 40 minutes. Serves 5 to 6.
Mix together dry ingredients, add lard or shortening and mix until crumbly. Begin adding water until a nice soft dough. Roll on floured board to desired size. Poke hole in the middle. Either fry in frying pan with 1 inch of oil or electric fryer. Brown to desired color, turn over and fry on the other side and drain.
To make dressing, in a small bowl, combine first 6 ingredients. In a large bowl, toss vegetables with half of dressing. Arrange on lettuce-lined platter. Top with chicken. Serve with remaining dressing. Makes 4 servings.
Mix flour, sugar, baking powder and salt together in a bowl. Stir in remaining ingredients. Beat mixture until smooth.
Saute celery and onion in small skillet with small amount of margarine. Mix soup and milk together in small bowl. Combine all ingredients (except 1/2 cup stuffing) in a large bowl. Place in a 9 x 13-inch casserole dish. Top with reserved stuffing. Bake at 400° for 20 to 30 minutes.
Cook beans. Cook chicken and cut up into small pieces. Save broth. Combine beans, chicken, chilies, garlic, onions, oil, chicken stock, cumin, oregano, salt, onion salt and pepper. Simmer until desired thickness.
Brown rice in a little butter. Add rest of butter and beef consomme. Put in 350° oven for 1 hour or until rice is done. May add chopped onions and pepper.
Combine soup, celery and onions in a 9-inch greased pie plate. Spoon stuffing mixture in. Arrange chicken over stuffing mixture. Press lightly into stuffing. Combine sugar, margarine and mustard. Spread evenly over chicken. Bake at 400° for 25 minutes or until chicken is no longer pink. Garnish with fresh sage, if desired.
Cream shortening and sugar. Beat in whole egg and 2 egg yolks. Sift flour, baking powder and salt. Combine 2 mixtures; blend. Grease and flour 13 x 9-inch pan. Sprinkle nuts, chocolate pieces and marshmallows over batter. Beat 2 egg whites very stiff. Fold in brown sugar. Spread over cake. Bake 30 to 40 minutes.
Beat cream cheese and mayonnaise until smooth. Stir in next 5 ingredients. Cover; chill several hours. Form into ball; roll in nuts to coat. Serve with crackers.
Cut beef into 1-inch squares. Add 1 1/2 teaspoons salt. Chop the onion fine and brown in oil. Add beef and paprika. Let beef simmer in its own juice for 1 hour. Add sliced carrots and chopped parsley. Simmer for 1/2 hour. Add water, diced potatoes and remaining 1 1/2 teaspoons salt. Simmer until potatoes are done; add black pepper.
Add sugar to cream gradually, stirring constantly. Add vanilla; beat thoroughly. Serve over pound cake, ice cream or use as a fresh fruit dip.
Cut the marshmallows in quarters and put into a very large bowl in double boiler. Melt chocolate. When melted, add milk and keep mixing until smooth. Add the vanilla and stir. Let cool slightly. Add nuts. Pour over marshmallows and mix. Put in shallow loaf pan lined with waxed paper and let cool in refrigerator overnight.
Bring cherries and pineapple to a boil, then add flour and sugar mixture. When thickened, add jello (dry). When cool, add sliced bananas. Serve with Cool Whip. Makes two 8-inch pies.
Heat oven to 450°. Mix raisins with sifted flour, baking soda, baking powder, salt and sugar. Cut in butter with a pastry blender until consistency of corn meal. Gradually add buttermilk and eggs. Mix gently until just moistened. Knead lightly until smooth on a floured board and shape into a round loaf. Put dough in a greased round baking pan. With a sharp knife cut a cross in top of dough. Bake 10 minutes at 450°; reduce heat to 350° and bake 45 minutes. Cool on wire rack. Slice and dunk in a cup of hot tea.
Sift together all dry ingredients except sugar. Add shortening, sugar, eggs and vanilla. Beat until smooth, about 2 minutes. Stir in oats and raisins. Drop by teaspoonful onto greased cookie sheet. Bake in preheated oven at 350° for 12 to 15 minutes. Makes 3 1/2 dozen.
Mix kidney beans, green beans, wax beans and garbanzo beans. Marinate overnight. Add onion rings just before serving for crispness.
Heat oven to 375°. Mix flour, margarine, powdered sugar, baking powder and just enough milk until dough forms. If dough seems dry, mix in more milk one teaspoon at a time. Divide dough into 6 equal parts. Shape each part into a ball. Place on an ungreased cookie sheet. Flatten slightly. Make an indention 1 3/4 inches in diameter and about 3/4-inch deep in center of each. Fill each indention with about 2 tablespoons pie filling.
Thaw shrimp, if frozen and drain well. Peel and devein shrimp. For sauce, stir together water, cornstarch, soy sauce, sugar, bouillon granules, lemon peel and juice and pepper. Set aside. Preheat a wok or large skillet over high heat. Add 1 tablespoon of the oil. Add mushrooms, celery and green pepper; stir-fry for 3 minutes. Add green onion and stir-fry for 1 minute more. Remove vegetables from wok. Add remaining oil. Add half of shrimp to hot wok. Stir-fry 2 to 3 minutes or until shrimp turn pink. Remove and stir-fry remaining shrimp. Return shrimp to wok. Push from center. Stir sauce. Add to center of the wok. Cook and stir until thickened and bubbly. Add vegetables and pea pods. Stir to coat mixture with sauce. Cook and stir for 1 minute. Serve over rice.
In large bowl, mix butter, sugar, egg yolk, vanilla, flour and 1/2 cup nuts. Blend well. Spread in ungreased jelly roll pan 15 x 10-inch. Beat egg whites until frothy. Spread over mix. Sprinkle with colored sugar and 1/2 cup nuts. Bake at 350° for 25 to 30 minutes until golden brown. Cool and cut into squares or bars.
Grease and flour pans. (Makes three (9-inch) layers.) Mix all ingredients together and bake at 350° for 30 minutes.
Soak bread pieces in milk. Combine all ingredients to mixed meat. Form into loaf; place in greased loaf pan. Bake at 350° for 1 3/4 hours.
Mix sugar, salt, milk and Karo syrup in heavy, 3-quart pan and cook to soft ball stage. Add butter and vanilla. Beat until cool. Add pecans and drop by tablespoon onto wax paper. When firm, store in closed container. Makes approximately 2 dozen pralines.
Mix the children and dogs together. Put them in a field, stirring constantly. Pour the brook over the pebbles. Sprinkle the field with some flowers. Spread over all a deep blue sky and bake in a hot sun. When brown, remove and set to cool in a bathtub. Now, go on with your cooking.
Layer the first three ingredients in bowl. Mix together mayonnaise, vinegar and sugar, then pour over first mixture. Cover top with cheese. Let stand in refrigerator 24 hours, then mix and serve.
Saute onion and green pepper in butter. Add soups, tomatoes and garlic. Line large casserole dish with tortillas (about 12). Fill casserole with alternate layers of chicken, sauce and cheese. Bake at 350° for 30 minutes. Serves 8.
Make white or yellow cake mix and bake according to package directions in a 9 x 13-inch sheet pan. Immediately pour the Eagle Brand milk over hot cake. Let sit until cake is warm. Pour the cream of coconut over cake. Sprinkle with coconut.
Cook chicken and cut up. Cook broccoli and drain. Mix all ingredients and pour into greased casserole. Bake at 350° for 30 to 45 minutes. Freezes well.
You may cut this recipe in half, it makes quite a bit. Also, you can omit the Kahlua!