HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Season inside of chicken with salt and pepper. Place quartered onion in cavity. Place chicken, breast side up, on rack in roasting pan. Bake 45 minutes.
Brown venison and beef in a large covered pan. Add chopped onion and 2 tablespoons chili powder and cook for 10 minutes. Add tomato sauce, water, salt, pepper and Worcestershire sauce and cook over low heat for 15 minutes, then add chili beans and simmer (stirring occasionally) for 30 to 40 minutes. Serve over toasted onion rolls. Yields about 4 quarts.
Note: Seasoning amounts depend on personal preference. Taste during cooking and add additional chili powder, pepper and garlic as needed.
In a large mixing bowl, combine flour, brown sugar, baking powder, ginger and baking soda. In another large bowl, stir together eggs, carrots, zucchini, raisins, walnuts, oil, honey and vanilla. Add carrot mixture to flour mixture, stirring just until combined.
Place a piece of chicken in a piece of dried beef and roll up. Wrap the bacon around the chicken and place in a glass dish or long pan. Combine the sour cream and soup and pour over the chicken. Bake at 350° for 35 to 45 minutes.
Mix all ingredients and bake 30 to 35 minutes or until golden brown. Enjoy!
Fry bacon slowly. In a saucepan, put sugar with salt and cornstarch. Mix thoroughly. Add beaten egg and vinegar. Cook to desired thickness.	This is a hot dressing for over dandelion, endive or garden lettuce.
Cook spaghetti and drain. Stir in oleo, eggs and Parmesan cheese. Press spaghetti mixture into a buttered 10-inch pie plate, forming a crust. In a large skillet, brown beef. Drain well. Stir in tomatoes, tomato paste, sugar and oregano. Heat through. Spread cottage cheese over spaghetti crust. Top with meat mixture. Bake, uncovered, at 350'° for 20 minutes. Sprinkle Mozzarella on top. Bake 5 minutes more or until cheese is melted.
Mix ham, cheese, margarine, mustard, onion, poppy seed and Worcestershire sauce together well. Split rolls and spread mixture on bottom half. Top with other half. Cover with foil. Bake 10 minutes at 400°. Can be frozen and heated when needed. Cook 20 to 30 minutes, if frozen. Makes 60 servings.
Mix first 4 ingredients until smooth. Stir in liqueur. Refrigerate in airtight container. Stays fresh one month.
In serving dish, combine shredded cabbage and sliced onion. In small bowl, combine mayonnaise, sugar, vinegar, celery seed and salt; stir until sugar is dissolved and ingredients are well blended. Drizzle mayonnaise mixture over cabbage mixture in bowl. Toss lightly to mix well. Makes 6 to 8 servings.
Preheat oven to 350°. Lightly coat a shallow 3-quart baking dish with cooking spray.
Make batter by sifting 4 ounces flour and pinch of salt; add 1 egg and about 1/3 of a half pint of milk. Stir until smooth with wooden spoon, then stir in rest of milk. Put 1 ounce shortening into baking pan. Heat about 4 minutes; add sausage and heat 8 to 10 minutes. Pour batter over sausages after they have heated through. Cook in hot (450° to 475°) oven about 10 minutes, until beginning to rise. Lower heat to moderate 375° oven and bake until golden brown, about 15 to 20 minutes.
Mix first 3 ingredients together, then mix all others and pour over chicken mixture. Serves 6 to 8.
Simmer sauce ingredients for 10 minutes. Lay chicken pieces skin side down in sauce. Cover and simmer 25 minutes on each side. May be served hot or cold.
Sift dry ingredients together in a very large bowl or pan. Make a deep well and put in the softened butter or margarine, orange rind, juice and eggs. Work all this together until the dough holds well enough to roll. Take a little dough at a time. Roll out on board and slice 1-inch widths and place not too close together on a lightly greased cookie sheet and bake at 350° for 10 to 15 minutes.
Mix 2 packages of instant French vanilla pudding with 3 cups of milk. Beat 2 minutes. Add one (8 ounce) Cool Whip. Grease a 9 x 13-inch pan with oleo and line with graham crackers, separated. Add layer of pudding, layer of graham crackers, layer of pudding, layer of graham crackers (top layer).
Combine cake mix, Friendship Cake Starter, oil and eggs in bowl; mix well. Stir in pecans. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour. Cool in pan for several minutes. Invert onto serving plate. Yield: 12 servings.
Combine first 3 ingredients in electric skillet. Cook at 280°, bringing to a boil. Boil for 5 minutes, stirring constantly. Take off heat. Add remaining ingredients, stirring to blend well. Pour into buttered 9-inch square pan. Cool and cut into squares.
Heat oven to 300°. Paper-line or spray with cooking spray 30 muffin cups*. Stir together crumbs, sugar, cocoa and butter; press equal portions on bottom of prepared cups. In small saucepan over low heat, melt 1 cup chips. In larger mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon batter into cups. Top with remaining chips. Bake 20 minutes or until set; cool. Refrigerate. Refrigerate leftovers. Makes 2 dozen.
Place catfish in large pot. Add red pepper, salt, flour, tomato sauce, shortening, cloves of garlic and water. Cook 30 minutes. Do not stir more than necessary.
Fit 1 pie crust into bottom of 9-inch pie plate. Combine all other ingredients and spoon into the pie crust. Fit the other pie crust on top of this mixture. Mold and flute edges. Cut slits in top crust. Bake at 400° for 45 to 50 minutes. Let stand 10 minutes. (May spill over in oven.)
Combine ingredients and press into 1 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
In medium saucepan, melt morsels and margarine. Stir in crumbs and nuts until crumbly. Press half the mixture firmly into bottom of greased 9 x 13-inch baking pan.
Cream the butter and 1 1/2 cups sugar until light. Add vanilla. Beat eggs in, one at a time. Add sifted flour with soda and cream of tartar. Mix well; roll into small balls. Drop balls into sugar and cinnamon mixture. Place on greased cookie sheet, 2 inches apart. Bake at 400°. These flatten out and crinkle.
Brown sirloin and sausage in frying pan; drain. Cube cheese and add to meat. Add spices and heat until cheese completely melts. Spread meat and cheese mixture on party rye slices. Place under broiler for 5 minutes or until browned on top.
In skillet, brown chicken in oil. Pour off fat. Add remaining ingredients. Cover, cook over low heat for 45 minutes. Stir now and then uncover. Cook until sauce thickens. Makes 4 to 6 servings.
Mix the first 5 ingredients and set aside. Sift the next 5 ingredients. Add water, oil, vinegar and vanilla. Fill cupcake paper 1/3 full (batter is very runny). Add 1 well rounded teaspoonful of cheese mixture in middle. Top with chopped nuts, if desired. Bake at 350° for 30 to 35 minutes. Makes 24 to 30 cupcakes.
Mix and press in a 9 x	9 x 2-inch pan. Bake at 250° for 20 minutes.
Combine and beat until thick. Pour over cream cheese mixture. Top with 8 ounces Cool Whip. Refrigerate until ready to serve.
Combine all ingredients and put in a greased deep dish pie plate or shallow round casserole. Place in oven at 325° for 50 to 60 minutes.
Cream the butter and sugar. Add egg and vanilla. Blend well. Add oats, flour and nuts. Mix these all together and drop by scant teaspoon about 2-inches apart on a foiled lined cookie sheet. Bake in a preheated oven at 350° for 12 to 15 minutes. Watch closely. Let cool on foil and they will flip off making bottoms smooth. Mix by hand instead of electric mixer. Double this receipt to make 8 dozen.
Crust: Mix flour, oleo and pecans, then spread on bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes.
Melt white chocolate bark in double boiler. Dip cookies into melted chocolate and cool on wire racks. When cooled, but not set, add 2 chocolate chips for the eyes. Let set.
Heat butter and olive oil in large frying pan over medium to high heat. When hot, add mushrooms and 1 teaspoon salt and 1/2 teaspoon pepper. Cook for 10 minutes, stirring or tossing occasionally. Add chives, parsley, garlic and shallot, stirring them to blend in for 7 or 8 minutes. Add cognac and lemon juice. Allow to simmer for 5 minutes, stirring occasionally. Taste for seasoning. Broil steaks to your preference (rare is best) and pour mushrooms over steaks.
Cook in oven at 350° for 2 to 3 hours. Use for pork chops, chicken, steak, hot dogs or hamburgers.
Preheat oven to 350°. Grease a 3-quart baking dish. Bring water and salt to boil. Slowly add grits. Cover; cook for 5 minutes, stirring occasionally. Remove from heat. Stir in 1 cup cheese and butter until melted. Add eggs, milk and sausage; pour into dish. Sprinkle 1/2 cup cheese on top. Bake until golden brown. Cool 10 minutes before serving.
Brown beef; drain grease. Put meat in a crock-pot. Brown bacon and onion; drain fat and add to crock-pot. Add remaining ingredients to crock-pot; stir together well. Cover and cook on low setting for 4 to 9 hours.
Combine sugar, syrup, water and salt in a saucepan. Stir over low heat until sugar is dissolved. Increase the heat and boil steadily, without stirring, until thermometer reaches 265° or until it forms a hard ball in cold water. Remove from heat.
Cake: Use your favorite cake recipe or Duncan Hines "Butter Recipe Golden" cake mix. Make 3 layers whichever you use. Bake cake about 20 minutes.
In large skillet cook ground beef, peppers and onion until meat is brown. Drain off fat. Stir in soup, sliced olives, salsa and water. Bring to boiling, reduce heat. Simmer uncovered for 5 minutes. Remove from heat. Meanwhile, prepare corn muffin mix, following package directions. Spread half of muffin batter into greased 8 x 8-inch baking dish. Spoon the hot meat mixture over the muffin layer. Carefully spread the remaining corn muffin batter over the meat mixture. Bake in 350° oven for 30-35 minutes or until muffin layer is golden. Top with cheese. If desired, garnish with tomatoes and whole olives. Cut into squares. Serves 5-6.
In blender, beat eggs until fluffy. Gradually add sugar to beaten eggs. Mix until smooth. Add melted margarine, vanilla, anise flavor and Sambuca. Mix until well blended. Sift flour and baking powder together in a large bowl. Add egg mixture and beat with hand mixer until smooth. Batter will be sticky. Drop by teaspoonfuls in center of pattern on pizzelle iron. Heat until golden. When cool, sprinkle with confectioners sugar through sifter.
Add cream cheese and sour cream slowly to hot, mashed potatoes. Season with salt and pepper. Put in baking dish and brush top with melted butter. Sprinkle with paprika. Bake at 350° for 30 minutes.
Bake crescent rolls on cookie or pizza sheet rolled out as crust at 350° for 10 minutes. Mix first 5 ingredients. Spread on cooled crust. Press veggies into mixture, then top with Cheddar cheese. Refrigerate 4 hours or more. Great the next day!
Core apple and chop coarsely. Toss in small bowl with lemon juice, draining off any extra juice. Toss together apples, pears, celery and pecans. Cover and chill until serving time. Just before serving, drain any juice from fruit. Stir cranberry sauce into fruit, breaking it into pieces. Serve immediately. Serves 8 (4 cups).
Mix all ingredients together in a tall jar. Shake well. Refrigerate. Lasts up to 10 days in refrigerator.
Add all dry ingredients first, then add all wet ingredients to the dry and mix well. (Mix by hand or electric mixer.) When blended, pour into a greased and floured cake pan. Bake at 350° for about 30 minutes.
Toss and chill for 3 hours or overnight. When ready to serve, add 1 cup cherry tomato halves and 1 avocado, peeled and cubed.
Put tuna in strainer and pour boiling water over all. Let drain good. Mix all together; add mayonnaise to moisten. Let set in refrigerator for 2 hours or overnight.
Preheat oven at 350°. Toss first 4 ingredients together. Spread almonds in single layer and bake 10 to 15 minutes.
Mix butter and shortening, then add sugar, egg, flour, cream of tartar, soda and salt. Add vanilla. Roll into 1-inch balls; flatten with glass bottom dipped in sugar. Bake at 400° for 6 to 8 minutes.
Mix together the oleo, sugar, egg, vanilla and salt. Add the flour and stir in the mini chips. Bake 16 minutes at 350° in a 9 x 13-inch pan. Cut in squares while warm.
Combine spaghetti, broccoli and soup in casserole. Top with cheese. Bake at 375° for 10 minutes. Serve hot.
In 2 1/2-quart saucepan, combine sugar, syrup, butter, cream of tartar and salt. Heat to boiling, stirring, over medium-high heat. Boil to hard ball stage (260°). Remove from heat; stir in soda and pour at once over popcorn in a large roasting pan. Stir to coat. Bake in a 200° oven for 1 hour, stirring 2 or 3 times.
Cook hamburger; drain. Add soup (no water) and green beans. Heat; spread in casserole dish. Top with potatoes and cheese. Heat at 350° until cheese melts.
Dissolve the gelatin in boiling water. Add lemon juice, salt and sugar. Chill until syrupy. Fold in berries and egg whites. Chill until firm.
Mix all ingredients until smooth. Bake approximately 1 hour in greased and floured loaf pans at 350°. Cool in pans.
Place scallops sliced in half in pan. Salt and pepper and pour wine and half of the butter over. Cover with bread crumbs and pour remaining butter over. Bake at 375° for 15 minutes. Yields 2 servings.
Mix together butter and sugar in a saucepan. Boil for one minute. Let cool. Add 1/4 cup sweet milk. Sift into this confectioners sugar; beat until cold. Add vanilla and frost cake.
Mix 1/2 cup Cheddar and all the Jack cheese with the chilies and put in the bottom of baked pie shell. Microwave the half and half, salt and cumin 2 minutes to heat. Do not let boil. Slightly beat the eggs and slowly add the hot milk mixture to the eggs. Pour over the cheese in the pie shell. Sprinkle with the remaining cheese. Microwave 8 to 9 minutes or until almost completely set. Let stand 8 to 10 minutes. Serve.
Whip egg whites until frothy. Add cream of tartar and whip until stiff, but not dry, until they stand in peaks and then lean over slightly when beater is removed. Beat in sugar 1 tablespoon at a time. Do not overbeat. Beat in vanilla at end.
Combine sugar, evaporated milk and butter in a large saucepan. Place over medium heat and cook to soft ball stage (230° to 234°). Remove from heat. Add vanilla and marshmallow cream. Stir until marshmallow cream is melted. Add remaining ingredients, mixing well. Drop by teaspoonfuls onto wax paper. Cool completely. Yields 5 dozen.
Saute onion and green chilies in butter. Melt Velveeta and mix with onion and green chilies. Add half and half and season with garlic salt. Serve immediately with tortilla chips.
Preheat oven to 350°. Lightly grease a 9 x 13-inch baking pan with butter or vegetable oil. Blend the flour, baking soda and salt in a small bowl with a wooden spoon. Set aside. Using an electric mixer on medium speed, cream the butter, sugar and vanilla in a medium-size bowl until light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula. Add the eggs and mix on high speed for 3 seconds, then on medium speed until blended, about 5 seconds. Add the flour mixture and mix on low speed until almost blended, 8 to 10 seconds. Stop the mixer once to scrape the bowl. Add the chocolate chips and nuts and mix on low speed for 5 seconds. Finish the mixing by hand with a wooden spoon. Spread the batter evenly in the prepared pan. Bake the bars on center oven rack until the top has formed a rich, golden crust and dropped below the level of the darker golden outer edges, 30 minutes. These bars cannot be tested by inserting a tester because the inside remains gooey. Cool 30 minutes in the pan, placed on a rack before cutting.
Melt butter in a saucepan. Add flour, mixing until smooth. Gradually add the stock, stirring constantly, until it boils. Add sherry, salt and pepper. Cook over low heat 10 minutes. Cool 15 minutes. Fold in the whipped cream.
Preheat oven to 350°. Arrange sweet potatoes in cook-and- serve baking dish. In 1-quart saucepan, over medium heat, combine brown sugar, corn syrup and butter. Heat to boiling. Reduce heat to low, simmer, stirring constantly, 5 minutes. Pour syrup over sweet potatoes. Bake 20 minutes or until sweet potatoes are well glazed, basting often with syrup.
Saute beef with onion until beef is done; drain. Drain corn and peas. Cook noodles according to package directions and drain. Mix beef and onion mixture with corn, peas and undrained tomatoes. Add noodles and place in large casserole dish. Place enough grated Cheddar cheese to cover top. Bake in 350° oven for 30 to 40 minutes. Cheese should be bubbly.
Put rice and carrots in bottom of a 9 x 13-inch pan. Mix water and soups and pour half of mixture over rice. Place chicken on top of rice. Sprinkle on mushrooms and top with rest of soup mixture. Cover tightly with foil and bake at 400° for 1 hour and 15 minutes.
Combine all ingredients; mix well. Store in an airtight container. When serving, use 1/3 cup mix to 1 cup hot water. The pudding makes this rich and very good.
Preheat oven to 275°. Put all in large casserole with lid to fit. No need to brown meat first. Mix ingredients together. Cover tightly and bake for 5 hours. Serves 6. Delicious!
Mix together Crisco and sugar, then add egg and molasses. Sift together and stir in other ingredients.
Salt and pepper pork chops. Fry or bake until done. Place in casserole dish and add celery flakes and parsley flakes. Mix envelope of Hunter sauce with 2 cups of water. Stir until completely dissolved. Pour over meat and simmer about 30 minutes at 350°. Serves 3 to 6.
Place 3 tablespoons oil in saucepan. Add chopped onion, chopped green peppers, minced cloves of garlic, sliced celery and green onions. Saute until limp. Add tomatoes and chicken broth (covered); cook 1/2 hour or so. Then add sausage (I use Hillshire Farms beef kielbasa), diced ham, parsley, Worcestershire sauce, Tabasco and thyme. Simmer covered for 20 minutes. Add raw rice. Cook 25 minutes more (covered). Good hot or cold.
Dip and coat chicken in flour and sprinkle with salt and pepper. Brown chicken in oil in hot skillet. Place in Dutch oven or roaster. Add a little water with chicken bouillon and sprinkle with onion powder. Brown 2 tablespoons in skillet. Add water. Thicken and pour over chicken. Bake at 350° for 1 to 1 1/2 hours until done.
Melt butter and brown onions; add rest of ingredients. Simmer for 40 minutes. Let age in refrigerator for at least 1 day. Boil wieners, cut and put in sauce.
Roll beef cubes in flour and slowly brown in oil in heavy pan. Brown and keep scratching all the "crunchy" from bottom of pan. Add water. Salt and pepper to taste. Simmer until tender. Add onion, potatoes and carrot. More water may be added if needed. Thicken gravy with cornstarch and water if desired.
Mix flour, baking powder and salt in bowl. Cut Crisco into flour with fork. Add milk and stir just enough to hold dough together. Knead about 10 times. Roll out dough 1/4 to 1/2-inch thick. Cut out biscuits. Place an inch apart on ungreased sheet. Bake at 425° for 12 to 15 minutes or until browned. Makes 16 to 20.
Mix well and	chill,	then roll into small balls and chill again. Melt 3/4 bag of	chocolate chips and a small piece of paraffin wax less than 1/4 bar. Dip balls in this and place on waxed paper.
Beat all ingredients with electric mixer until smooth. Mold and shape mixture as desired (example: ball, logs or squares). Eat it.
Preheat oven to 350°. Cream butter and sugar; beat eggs. Add vanilla and dry ingredients. Next, chill and form balls. Roll in sugar. Sprinkle lightly with a few drops of water. Bake until lightly browned, 5 to 10 minutes.
Sift dry ingredients together. Add remaining ingredients in order: oil, eggs, pumpkin and nuts. Mix well. Bake in greased 10-inch tube pan at 375° for 1 hour. Serve plain or with whipped cream.
In 2-quart casserole, stir together spaghetti sauce, ziti, chicken and 1/2 cup Mozzarella. Sprinkle with remaining Mozzarella and Parmesan cheese. Bake at 350° for 30 minutes or until hot and bubbling. Makes 6 servings.
Cut up chicken. Combine chicken, soup, water chestnuts, mushrooms, frozen vegetables, cheese and onions. Pour into a roasting pan and bake, covered, at 360° for 1 hour. Remove cover and stir. Sprinkle with almonds or croutons and bake 15 to 30 minutes more.
Mix together and fold in 2 beaten egg whites with a pinch of salt. Pour into ovenproof pan, set in shallow pan of water. Cook 30 minutes in slow (325°) oven.
In large bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in Cool Whip. Spoon 1 cup pudding mixture in 2 1/2-quart round glass serving bowl. Top with 1/3 each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. May garnish top with either halved strawberries or maraschino cherries (optional).
Dissolve Jell-O in 2 cups of hot water, then add 2 cups of cold water. Add all other ingredients. Pour into Jell-O mold, can or pan, etc. Refrigerate until set.
Heat oil in a large pan. Add remaining ingredients. Cover tightly. Cook over low heat, stirring occasionally. For crisp cabbage, cook 15 minutes. For old fashioned, cook 25 to 30 minutes. Sprinkle with flour and blend. Good hot or cold.
In mixing bowl, mix pudding according to box. Add Cool Whip. Set aside. Put 1/2 of the crushed cookies in bottom of a 13 x 9 x 2-inch baking dish. Pour pudding mix on top. Top with remaining cookies. Arrange gummy worms so they look like they're crawling in a dirt bed.
Mix all together and put in greased pan. Bake at 350° for 35 to 40 minutes.
Mix cream cheese and marshmallow cream with mixer until creamy. Cut apples into slices. Dip apples in mixture. Store unused mixture in fridge.
Cream together the butter, sugar and vanilla until soft and creamy. Sift the flour; add gradually to butter mixture. Blend well. Chill for 2 hours. Pinch off small pieces of dough and roll between palms of hands to shape like fingers. Place on baking sheet. Bake in a 350° oven for about 10 minutes or until light golden color. Transfer to cake rack to cool. Dust with powdered sugar.
Sift dry ingredients together until well mixed. Add butter and oleo; mix well. Beat eggs. Add enough milk to make 1/2 cup liquid. Pour into flour mixture. Mix well. Knead, adding flour until you reach right consistency. Roll out to 1/4-inch thickness. Cook 8 to 10 minutes in 350° oven.
Grease and flour tube pan. Have butter and Crisco at room temperature. Add sugar and cream together with butter and Crisco. Add eggs and cream. Sift together flour, sugar, salt and baking powder. Add both mixtures together. Add milk. Cream until well mixed. Pour into tube pan. Bake at 350° in a preheated oven for 1 1/2 hours.
Mix chocolate milk, condensed milk and Cool Whip into a large mixing bowl. Crush chilled Butterfinger candy bars with a rolling pin and add to mixture. Pour into ice cream container. White whole milk can be added to bring up to the "full" line. Follow manufacturers directions to churn the ice cream.
Toss pasta with tomato and other ingredients. Sprinkle with Parmesan cheese. Chill and serve.
Stir in a big pot over a fire. Serves 8 (unless Jethro eats).
Cook ingredients and put aside to cool. Clean and slice strawberries and put in cooled shell. Pour cooled mixture over berries. Top with Cool Whip.
Mince garlic. Combine all ingredients except cheeses and noodles. Alternate layers of meat sauce, first, noodles, second and then cheeses (which have been cut fine or grated) in a 13 x 9-inch pan. Sprinkle with Parmesan cheese. Bake 45 minutes at 350°.
Combine sugar and eggs. Toss together flour and corn meal. Add to sugar and eggs. Gradually add milk, melted butter, lemon juice, and rind. Pour into unbaked pie shell. Bake 45 minutes at 375°. (Corn meal rises to form delicious crust over pie.)
Cut bread in 1 inch slices, not quite through the bottom. Mix all ingredients except Swiss cheese and spread mixture between each slice of bread. Place slice of cheese between each slice of bread. Spread top with any leftover margarine mixture. Fold foil around bread leaving open at the top. Heat in 350 degree oven for 25-30 minutes. Serves 10-12.