HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse chicken and pat dry. Pound to 1/4-inch thickness. In a large glass bowl, mix together butter and pepper sauce for marinade. Add chicken, turn to coat. Cover and refrigerate 15 to 30 minutes. Remove chicken, spoon 1 tablespoon cheese onto center of each chicken breast. Fold in sides of chicken around cheese. Fasten with toothpicks. Place in baking dish. Cover with wax paper. Microwave on Medium-high (70%), 8 to 9 minutes. Serve on lettuce leaves. Garnish with celery leaves.
Place asparagus in casserole dish. Brown chicken and layer over asparagus. Mix soup, mayo and lemon juice; pour over chicken. Brown crackers in butter and sprinkle over soup mixture. Bake at 350° for 35 to 45 minutes until bubbly.
Drain fruit cocktail and pineapple. Mix pudding in the juice off of the fruit with a whisk. Add Tang and mix until well blended. Put fruit into the pudding mixture; chill. Add sliced bananas before serving. Makes 6 servings.
Combine dry ingredients in large mixing bowl. Add eggs and oil. Stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 c. nuts and bananas. Spoon batter into 3 well greased and floured 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until done. Cool in pans 10 minutes; remove from pans and cool completely. Spread frosting between layers and on top and sides of cake. Sprinkle with remaining nuts.
Mix everything well. Drop on greased cookie sheet. Bake at 375° for 12 to 15 minutes or until done.
Mix ingredients together. Grease 4 coffee cans. Fill 1/2 full. Bake at 350° for 1 hour and leave in cans until ready to serve.
Cook celery in water until tender. Add salt, milk, cheese, minced onion and celery soup. Brown almonds in margarine. Add to celery mixture and pour into a buttered casserole dish. Bake at 350° for 30 to 35 minutes.
Sift brown sugar into bottoms of 8 custard cups or 1 1/2-quart baking dish. Beat slightly. Add sugar and salt; blend in milk and vanilla. Pour custard mixture over sugar in custard cups or baking dish. Place cups or baking dish into shallow baking pan and fill halfway up baking dish with hot water.
Cook corn in water with bits of venison, wild edible greens like cowslip, ferns or milk weed and a handful of wild rice.
Combine well in large bowl. Fashion into football shaped loaf in bottom of roaster pan. Dust top with garlic powder. Bake at 350° for 3 hours plus or minus.
Mix dry ingredients, except celery seed, in a bowl. Add a small amount of vinegar to make a paste. Add oil and vinegar alternately in small amounts. Beat after each addition. Add celery seeds. Yields 3 cups.
Cook pork in water and salt and pepper to taste. Remove pork when done and shred into small pieces. Set aside. Measure 1 cup broth and 1/4 cup onion into pot. Add ketchup, mustard, parsley and Worcestershire sauce. Add pork. Allow to simmer 15 to 20 minutes on low heat until onions are done.
Mix pudding according to directions on box, then cream with Cool Whip and let get solid and ready to spread. In 13 x 9 x 2-inch pan, put a layer of graham crackers (leave whole), 1 layer of cream mix, another layer of graham crackers, a layer of cream mix, another layer of graham crackers, a layer of chocolate icing. Refrigerate until used.
Line roast pan with foil. Place nice size sirloin roast in pan. Add soup mix and golden mushroom soup on top of roast. Pour 1 cup of water (use soup can to measure and pour over roast). Cover roast with foil and roast pan cover. Bake at 350° for approximately 2 1/2 to 3 hours. This roast makes its own gravy and when meat is tender, carrots and potatoes can be added and returned to oven for about 25 to 30 minutes.
Mix ingredients thoroughly and put in oiled pan. Bake about 1 1/2 hours at 350°. Makes 8 to 10 servings.
Let bread dough thaw until pliable. Divide into 6 pieces. Pat each piece on floured board into circles 4 or 5 inches in diameter. Put onto greased baking sheet. Top with sauce and shredded cheese. Top with toppings as desired. Bake for 10 to 15 minutes at 425°.
Cook beans until nearly done. Brown hamburger meat and drain. Add all of the ingredients to the hamburger meat and saute a few minutes. Add to the beans and finish cooking until well done. Cook in at least a 5-quart pot. Serve with corn bread, green salad and tea. This will make a complete meal.
Bring to boil lemon juice, sugar and water. Mix gelatin in cold water; pour into lemon juice mixture. Let cool completely. Add pineapple and juice, cottage cheese and whipped cream that has been sweetened. Pour into large mold. Chill. To serve, cut in squares.
Mix dry ingredients with eggs. Add vanilla, apple, nuts and raisins. Mix. Pour into greased 9-inch pie plate. Bake at 350° for 25 to 30 minutes. Cool. Top with Cool Whip to serve.
Combine venison, egg, Worcestershire sauce, pepper, onion or dry onion soup and oatmeal. Mix well. Cook in loaf pan at 350° until done, about an hour. Mix brown sugar and ketchup together. Put on top of meat loaf. Place in oven for 5 minutes more.
Brown ground beef; salt to taste and drain. Mix all ingredients in a 1 x 13-inch baking dish. Bake about 30 minutes at 350°.
Place nacho chips in glass baking dish. Dip teaspoons of Cheez Whiz over chips. Add peppers over this. Place, covered, in microwave 1 1/2 minutes.
Set oven at 375°. Mix sugar, flour, spice and salt in a 3-quart mixing bowl. Add the pumpkin, milk and egg and stir until smooth. Pour into the unbaked shells. Bake 40 to 45 minutes, or until a knife comes out clean 2-inches from edge. Serve warm or cold. One pie serves 6.
In saucepan, blend mustard with a little vinegar; stir in remaining vinegar, sugar, salt, celery seed, mustard seed, cloves and turmeric. Cover; heat to boiling. Add cucumbers and remaining vegetables. Cover; heat just to boiling. Simmer while quickly packing one clean hot pint jar at a time. Fill to within 1/2-inch of top making sure vinegar solution covers vegetable. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 8 to 9 pints.
Mix soup and sour cream together. Tear tortillas in pieces. In 9 x 13-inch baking dish place a layer of soup mixture, a layer of tortillas, layer of chicken, then chilies, then onions, then a layer of shredded cheese. Repeat this process until all ingredients are used up, ending with cheese. Bake at 325° for 45 minutes. Serve with extra sour cream, if desired.
Cream Crisco, oleo and flavoring; add eggs, one at a time. Add sugar; mix well. Add flour and milk alternately. Add baking powder last. Bake at 325° for 1 hour and 20 minutes. Freezes well.
Mix sugar, flour and cocoa in black skillet. Add milk, stirring constantly. Add egg yolks, vanilla and butter. Cook on medium heat until thick. Pour in baked pie shell. Using the whites of the 3 eggs, make meringue for top of pie.
Put first 4 ingredients in a bowl and mix for pie crust. Pat about 3/4 of this mixture into 9 x 13-inch cake pan. Reserve balance of mixture for topping.
Brown hamburger, onion, salt and pepper. Cook macaroni and drain. Add hamburger, macaroni and corn together. Add Prego sauce. Bake at 350°, covered, 1 hour.
Mix powdered sugar, margarine, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
Mix oatmeal with melted butter. Add sugar, powder, salt, eggs and chips. Line cookie sheet with non-shiny side of aluminum foil. Put on lowest rack in oven. Let cookies cool before removing from cookie sheet.
Brown beef; drain fat. Add next six ingredients. Simmer 15 minutes. Add cheese. Serve hot with chips.
Wash cranberries and apples well. Cut apples into quarters and remove cores. Put cranberries and apples through a blender or food processor using medium blade. Stir in remaining ingredients; cover and refrigerate several hours or overnight to blend flavors. Makes 3 1/2 cups.
Prepare beets. Wash; leave roots and 1 inch of stem on. Cook until done, approximately 1 1/2 hours. Remove skins and cover with vinegar;, add sugar and salt. Let heat thoroughly; put in jars.
Combine the corn syrup, sugar and water and boil until a little when tried in cold water forms a hard ball, 254°F. Add the vanilla and pour into the popped corn from which all hard grains should be removed. Stir till coated, rub hand with Mazola corn oil and form the corn into medium sized balls, pressing closely together.
Cook the spirals and cool, making sure not to overcook them. Add the Good Seasons Italian dressing and Wish-Bone Italian dressing. Mix in all the remaining ingredients and grated Parmesan cheese. Mix well all together in a large bowl. Let set overnight before serving.
Heat oven to 400°. Mix eggs, sugar, vegetable oil, lemon peel or juice and vanilla thoroughly. Stir in remaining ingredients. Drop dough by teaspoon about 2-inches apart onto ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake 8 to 10 minutes. Yields 4 dozen cookies.
Melt margarine in heavy saucepan. Add flour (do not brown, just moisten flour). Add oysters that you have cut into several pieces. Cook 5 minutes over medium heat. Add mushroom soup. Stir well. Add milk and seasonings. Bring just to a boil. Serve immediately.
Brown sausage in medium skillet (cast iron); do not drain. Add mangoes and onion. Mix corn bread mix, egg, sugar and milk until blended well. Pour over sausages in skillet; bake at 350° until brown. Invert on plate and top with cheese.
Heat oven to 300°. Mix all ingredients except snack. Spoon into small ovenproof bowl. Bake for 45 minutes. Serve with snack. Makes 2 1/3 cups dip.
Mix onion, egg, tomato sauce, dry onion soup, oatmeal and hamburger. Place in baking dish and bake at 350° for 1 hour. When it is finished, add ketchup to the top and serve.
Heat corn syrup and sugar (almost to boiling). Add peanut butter. Turn off heat and add Rice Krispies and stir until coated. Put in buttered cake pan and allow to cool.
Combine sugar and sour cream in a heavy 2 1/2-quart saucepan. Cook over low heat, stirring constantly, until mixture reaches soft ball stage (240°). Remove from heat and stir in vanilla. Continue stirring until mixture begins to cool. Add pecans, mixing well. Place individually on waxed paper; cool completely.
Mix first 6 ingredients. Pour into large baking dish. Sprinkle with corn flake crumbs. Bake at 350° covered for 30 to 45 minutes (uncover for the last 5 to 10 minutes).
Brown ground beef and pour off grease. Add water, soup mix, tomato sauce and spices. Boil 5 to 10 minutes to thaw soup mix. Serve.
Mix by hand. Make into small balls. Bake at 350° for 10 to 15 minutes on ungreased baking sheet.
Cook grits in salted water according to the directions on the package. When the grits are done, add cheese and butter. Combine cream with egg yolks and garlic powder, mixing well. Stir into grits. Bake, covered, for 25 minutes at 350°. Serves 8.
Grind cranberries and whole orange (be sure to remove orange seeds first). Add sugar and let stand.
Brown ground beef and onions. Add green peppers and cook slowly until tender. Add remaining ingredients. Simmer until thick enough for serving. Skim off excess fat before canning. Pour hot into jars, leaving 1-inch head space. Adjust caps. Process pints 1 hour and quarts for 1 hour and 15 minutes at 10 pounds pressure.
Marinate potatoes by tossing with French dressing. Chill potatoes and seafood thoroughly. Mix together lightly with pickles and mayonnaise. Arrange lettuce on serving plates. Heap salad in mounds on lettuce. Surround with tomato wedges and eggs. Top each mound with olives.
Perk in percolator (brown sugar, cloves and cinnamon go in the basket).
Pour 1/2 cup boiling water over raisins. Let stand. Thoroughly cream butter, Sucaryl and beaten egg. Sift dry ingredients and add to butter mixture; add raisins, vanilla, toasted oatmeal and nuts. Drop by teaspoonful on baking sheet. Cook 15 minutes at 400°. Makes 4 dozen.
Cook Penne pasta noodles. Brown ground beef. In a greased lasagna pan mix noodles, ground beef, Ragu sauce, cheese soup, and 8 oz. Mozzarella cheese. Cover pan with foil and bake 30 - 45 minutes at 350°. Uncover and sprinkle the rest of the Mozzarella cheese. Return to oven to melt cheese.
Cook broccoli, potatoes and onions until tender. Drain all but 1 cup of broth. Place 3/4 of the broccoli, potatoes and onions into blender. Puree. Return to pan and add milk and cheese. Cook until cheese is melted and soup is heated through. If soup is too thin, thicken with a bit of cornstarch dissolved well in warm water. Serve with croutons.
Combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg. Beat until smooth. Pour into unbaked pie crust. Sprinkle with pecans. Combine 1/4 cup sugar, corn syrup, 1 teaspoon vanilla and 3 eggs. Pour over mixture in crust. Bake 35 to 40 minutes or until top is firm. Cool and refrigerate before serving. The best of two favorites, cheesecake and pecan pie.
Place chicken mixture in deep-dish pie crust. Turn 9-inch pie crust upside-down over the deep dish. Bake at 375° for 45 minutes. Remove 9-inch pie pan. Bake 15 minutes more.
Roll crackers into fine crumbs. Whip the whipping cream and combine 1/2 of crumbs, dates, nuts, vanilla and marshmallows. Form into roll; roll in remaining crumbs. Chill. Slice.
Warm and mix margarine, chocolate chips and peanut butter until smooth and completely melted. Pour over Crispix cereal. Gently stir until cereal is covered. Pour into a large grocery bag with powdered sugar. Shake until well coated.
Cook ground beef, salt, pepper and garlic in oil until brown. Add other ingredients and bake 40 to 45 minutes in a 325° oven.
Spoon flour into hot meat drippings. Blend over low heat until smooth. (You can brown it if you like brown gravy.) Gradually add milk, stirring constantly, until thickened. Season with salt and pepper.
Wash beans. Add boiling water. Cover and let stand for 1 hour or longer. Add bacon to beans. Add additional water to cover. Cook slowly until tender, about 1 hour. Soak chili peppers in warm water. Remove seeds. Add pods to beans. Add tomatoes and other seasonings. Cook slowly in kettle an additional 2 hours or pour into a 12 x 20 x 4-inch baking pan and bake at 300° for 2 to 3 hours.
Brown hamburger and drain fat. Mix hamburger, rice, eggs, and seasoning together. Stuff cabbage shell with mixture. Place in pot. Add tomato soup and water. Simmer for at least 1 1/2 hours.
Follow directions on graham cracker crumb box to make crust out of graham cracker crumbs, sugar, and margarine. Press in 9 x 13 inch pan. Beat 2 c. powdered sugar, 2 eggs, and 2 sticks margarine for 10 minutes. Pour on top of crumbs. Layer bananas, crushed pineapple, and top with cool whip. Garnish with nuts and cherries.
Mix flour, sugar, buttermilk, eggs and extract. Mix well, then add pecans, coconut and melted butter. Mix well and pour into a greased Bundt pan and bake in a preheated oven at 350° for 45 minutes to 1 hour.
Mix first 3 ingredients together. Pour over each section of paper towel. Squeeze out excess liquid; put in airtight container. If wipes dry out, repeat first 3 ingredients.
Sprinkle salt and pepper on fillets. Coat with flour. Pan-fry in butter until done.
Boil potatoes in a large pot in the quart of water until slightly tender. Add all other ingredients. Cook slowly until all seasonings are tender. Add parsley just before serving.
Cook and drain broccoli. Spread in bottom of 9 x 12-inch pan. Spread chicken over broccoli. Mix soup and mayonnaise together. Slowly blend in milk. Pour over chicken. Add crumbled bread over sauce layer. Spread cheese over bread. Bake for 20 to 30 minutes in 350° oven.
Pour grape jelly and mustard over cocktail smokies and bake in slow oven until glazed well. Serve hot or cold.
Combine lettuces, artichoke hearts, hearts of palms, onion, pimento, salt and pepper in salad bowl. Add Parmesan cheese; toss to mix well.
Wash mushrooms. Finely chop stems and onion. Saute in butter until tender, but not browned. Add ham, bread crumbs and pimiento. Stir until combined and crumbs are soft. Place mushroom caps in buttered baking dish; spoon ham mixture into caps. Bake, covered, at 375° for 15 minutes.
Beat sugar and margarine until light and fluffy. Beat in egg, juice and orange peel. Combine remaining ingredients; stir into juice mixture until moistened. Spoon batter into six muffin cups coated with a cooking spray. Bake at 375° for 25 minutes. Cool on rack; serve warm. Makes 6 large muffins.
Mix the first 4 ingredients thoroughly. Add the next 4 ingredients; mix thoroughly. Add nutmeg, cinnamon (optional) and vanilla (optional). The	dough may be rolled and cut or made as	biscuits by hand. Bake at 425° until as brown as desired.
Slightly drain beans and mix the tomato and catsup, brown sugar and Worcestershire sauce. Place in a shallow dish. Top with crumbled bacon, onion and grated cheese. Bake for 1 hour in a 350° oven. Serves 8 to 10.
Drain peas, carrots and beets and dice them. Put in a bowl with celery and pickles. Mix mayonnaise, mustard and lemon juice and mix with vegetables. Sprinkle dill weed to taste and for color. The amounts of mayonnaise, mustard and lemon juice may be varied to your taste. Serves 6.
Place in large skillet. Stir with wooden spoon over medium heat. When tiny bit of liquid is left, spread nuts on cookie sheet. Place in 250° oven for 1/2 hour.
Cream butter and sugar. Add slightly beaten eggs, gradually mixing well after each addition. Beat in salt and orange juice. Add flour, a cupful at a time, mixing well. Combine fruits with batter. Add nuts and mix well into batter. Grease baking pans, then line with foil. Fill with batter. Bake at 375° about 2 hours for smaller loaf pans and 2 1/2 hours for larger loaf pans. You may also use a ring pan. Cool thoroughly, then remove from pan.
Combine flour, sugar, baking soda, salt and cocoa together in a large bowl. Add oil and hot water. Beat until smooth. Add eggs and vanilla. Pour into a buttered and floured cake dish. Bake at 350° for about 50 minutes.
Combine sugar, flour and milk. Microwave 2 minutes on Roast. Beat well and cook 1 1/2 to 2 minutes more (or until mixture thickens). Add butter and beat until smooth. Refrigerate for 2 hours. Add vanilla and beat with electric mixer until light and fluffy.
Bring to boil. Remove and add 1 (8 ounce) package of shredded cheese. Let melt and stir.
Wash beans, snap top and tails and wash again in several changes of cold water. Pack beans lengthwise in sterilized quart jars. Place garlic and dill in each jar. Add 1 hot pepper if desired.
Preheat oven to 350°. In a large bowl, combine sugar, oil, eggs, flour, zucchini and 1 teaspoon of the vanilla. Mix well. Add salt, soda, baking powder and rolled oats. Mix until well blended. Fold in walnuts. Spoon into a greased 15 x 10 1/2 x 1-inch jelly roll pan. Bake 15 to 20 minutes or until golden brown. Let cool in pan. Frost with Cream Cheese Frosting.
Cook bacon until crisp; drain, reserving 3 tablespoons drippings. Crumble bacon finely; set aside. Stir together flour, sugar, soda and salt. Stir in corn meal; add buttermilk and reserved drippings and bacon. Mix well; pour into well greased 1 1/2 quart casserole. Bake at 350° until top is golden brown. Cool; invert. Cut into thin slices. Makes 1 loaf.
In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes. In a large bowl, combine remaining ingredients. Add potatoes and mix gently. Serve at room temperature.
Bake cake on cookie sheet for 15 minutes or until done. (Cake will be thin.) Mix together until fluffy and smooth 1 small box instant vanilla pudding, 1 cup milk, 8 ounce package softened cream cheese and 8 ounce package Cool Whip. Top cake with mixture. Add chopped walnuts, cherries and pineapple. Rich and delicious. Keep cool until serving.
Combine ingredients. Shape in small ball, pat 1/2 teaspoon peanut butter on each cookie. Put cookie in top and seal edges with a fork. Bake at 350° for 12 minutes. Makes 2 dozen.
Mix all ingredients together except for the frosting. Spread on jelly roll pan (cookie sheet with sides). Bake for 25 minutes at 350°. When cool, frost with cream cheese frosting.
Mix and let stand overnight. Roll in small walnut sized balls and flatten. Bake at 350° for 6 minutes or until puffed up cookies flatten. Remove from pan immediately; cool on wire racks.
Place peaches in a baking dish. Mix in bowl the flour, sugar, oil and milk. Pour mixture over peaches. Sprinkle sugar and cinnamon over top and bake at 350° until crust is brown.
Sift flour, salt and	red pepper together.	Cut in margarine; add Tabasco sauce, Rice Krispies and cheese. Work with hands until mixture sticks together. Shape into small balls and flatten to 1/4 inch thickness. Bake at 350° for 20 to 25 minutes. Yields 70 to 100 cheese dollars.
Combine sugar, syrup, hot water and salt in 2-quart saucepan. Stirring constantly, bring to a boil. After mix comes to a boil, cook without stirring to hard ball stage. Remove from heat. Beat egg whites until stiff. Pour hot mixture slowly into the egg whites while beating constantly. Add vanilla and beat until candy forms soft peaks and begins to lose gloss. Add nuts. Drop by teaspoonfuls onto wax paper.
Cook ground beef in a skillet until done. Add onions and celery. Cook 5 minutes. Drain excess fat. Add all other ingredients. Bring to a boil for 5 minutes. Put in covered dish and bake 30 to 45 minutes in a 350° oven. Serves 10 to 12.
Preheat oven to 300°. In a 9-inch square pan, melt butter. Stir in pecans. Roast 30 minutes, stirring every 5 minutes. Mix soy sauce, salt and Tabasco. Stir well. Drain on paper towels. Serve.
Cover beans with water and soak overnight. Drain. Put beans in a large pot and add fresh water to a depth of 3-inches above the beans. Stick cloves into peeled onion and add to bean pot with bay leaf and salt. Bring to a boil. Boil rapidly 5 minutes. Skim foam from top of beans. Reduce heat and simmer until beans are tender but not mushy. Drain and reserve liquid.
Beat these first 3 ingredients together well. Grease both sides of an omelet pan lightly with margarine and place over medium heat. Divide egg mixture in half and pour part in each side of the omelet pan. When 3/4 of the way done, spoon some Prego sauce (with meat), grated sharp Cheddar cheese, some chopped onion and some chopped green pepper over each side of the divided omelet. Then, flip omelet over, and cook a few seconds, more, so that the Prego sauce and other ingredients have a chance to warm through, thoroughly. Place on dish and enjoy!
Cook Brussels sprouts as directed on package. Drain, leaving 1/2 cup water in pan. Combine all ingredients; simmer 2 to 3 minutes and serve hot. Makes 2 to 3 servings.
Cream butter and cheese together. Add rest of ingredients and mix well. Shape into long rolls with a diameter about the size of a half dollar. Wrap in wax paper or plastic wrap. Chill in refrigerator for 2 hours or overnight. Slice thin and place on ungreased cookie sheet. Bake at 375° for 10 to 15 minutes, until golden. This freezes well. Dough may be kept in the fridge for 2 to 3 weeks.
Preheat oven to 500°. Wash fillets; dry with paper towels. Arrange in single layer, slightly overlapping, in greased, shallow baking dish. In small bowl, mix mayonnaise, sour cream, onion and curry powder. Spread evenly over sole. Bake, uncovered, for 15 minutes or until fish flakes easily and starts to brown.
Mix hamburger, soup and water over heat until hot. When ready to serve, add sour cream and serve over noodles.
Mix all ingredients. Pour into loaf pans (greased and floured) at 350° for 45 minutes. Turn oven down to 300° for 30 minutes or until set in center. To make round bread, grease and flour tall tomato juice cans. Mint flavored chocolate chips are also excellent at Christmas.
Mix all ingredients in large mixing bowl. Spoon into large frying pan with 1/3 cup oil until golden brown.
Combine cauliflower, olives, green pepper, pimento and onion in a bowl. Mix remaining ingredients in small bowl. Pour over vegetables and mix well. Chill for 1 hour or longer before serving.