HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll out and put in pie tin. Slice apples in crust and add sugar. Put top on and cut holes in to let air out. Sprinkle top with sugar.
Mix all ingredients in a salad bowl thoroughly, add cucumbers and bell pepper. Chill well.
Cook grits according to package directions. Add butter and cheese; stir until melted. Add Worcestershire sauce and 1 teaspoon paprika, mixing well. Add a small amount of hot grits to eggs, stirring well; stir egg mixture into remaining grits. Pour grits into a lightly greased 2-quart baking dish. Sprinkle with 1 teaspoon paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 325° for 1 hour.
Sift flour, soda and salt together. Beat eggs well. Add sugar and beat until smooth. Add oil. Add dry ingredients alternately with buttermilk. Stir in cereal and nuts. Bake at 375° for 15 to 20 minutes. Batter will keep 3 weeks in refrigerator or may be baked and frozen.
Mix ingredients in a large bowl and pour into a 9 x 13-inch pan. Bake at 350° for 1 hour. Garnish with red and green bell peppers.
Combine all of the ingredients and chill for several hours. Serve on bed of lettuce.
In a large skillet, combine everything except rice and cook until chicken is done. While this is cooking, fix your rice according to package directions. When everything is cooked, pour rice in with chicken and stir.
Put in large pan and boil to desired thickness. Will keep in refrigerator for a long time.
Mix bread crumbs, Parmesan cheese and parsley. Preheat oven to 350°. Spray Pam on tinfoiled metal sheet. Dip chicken in melted butter. Coat in crumb mixture. Place on tinfoil. Cook for 15 to 20 minutes or until tender.
Sprinkle garlic salt, lemon pepper and oregano generously on both sides of chicken. Place in container; pour lemon juice over chicken. Cover and refrigerate for 3 hours. Preheat gas grill. Place chicken pieces skin side up on grill. Cook chicken with cover down on low to medium heat 50 to 55 minutes or until done. Turn and baste about every 10 minutes; sprinkle with paprika. Makes 6 servings.
Combine all ingredients except puff corn. Bring to a boil and boil 5 minutes. Add 1/2 teaspoon soda. Mix well with spoon until foamy. Spray a large paper bag with Pam. Pour in one bag Puff corn, then 1/2 caramel mixture. Mix with spoon to coat corn. Dump in second bag and rest of caramel mixture. Mix with spoon. Microwave bag 1 1/2 minutes on High. Shake bag. Microwave another 1 1/2 minutes. Shake bag. Microwave another 1 1/2 minutes. Shake bag. Microwave 1 more minute. Shake bag and pour into large bowl. (Make sure when you shake the bag you shake it vigorously to get all pieces coated.)
Pour into a baking pan. Preheat oven to 375°. Bake 1 hour.
Dissolve jello in boiling water. Chill until slightly thickened. Meanwhile overlap thin cucumber slices in the bottom of 8 inch square pan. Stir remaining ingredients into chilled gelatine. Set gelatine bowl firmly into ice and whip with beater until light and fluffy. Pile whipped gelatine on top of cucumbers. Chill until firm. Serve squares on a bed of lettuce with slices of tomato.
Preheat oven to 450°. Mix together all ingredients in a large bowl. Spray 9 x 13-inch pan with Pam. Pour mixture into pan and bake until done, 20 to 30 minutes. Cool slightly. Cut into serving size pieces. Best served warm.
Season the chops with salt and pepper; brown them well in a skillet. Place the chops in a shallow baking dish. Drain fat from skillet and saute the onion and green pepper in butter or margarine. Add the garlic, baked beans, chili sauce, brown sugar, Worcestershire sauce and mustard. Pour over chops. Bake 1 hour at 350°. Serves 4.
Mix the soy sauce, wine, hoisin, ginger, lemon peel, lemon juice and pepper. Pour into a large sturdy plastic bag. Add the chicken; seal bag and refrigerate at least 4 hours or overnight. Before cooking, drain chicken and discard marinade. Arrange chicken side down in a single layer in a greased 9 x 13-inch baking pan. Bake uncovered in a 400° oven for 15 minutes. Turn chicken over, skin side up, and cook another 10 minutes for breasts (20 minutes for legs and thighs) or until meat is no longer pink when slashed. Or instead of cooking, barbecue over a low fire.
Bake cake according to directions on box. Let cool completely, then crumble it into pieces. Add Kahlua to crumbled cake; set aside. Make pudding with 3 cups milk instead of the required 4 cups; chill. In a deep glass bowl, put 1/2 the cake and Kahlua mix, then 1/2 the pudding and 1/2 the Cool Whip. Continue these layers until used up. Top off with crushed candy bars. Each layer of Cool Whip should be topped with candy bar.
Heat oven to 400°. Grease 10-inch pie plate. Layer cottage cheese, Parmesan cheese, cooked hamburg, oregano, bay leaves, tomato paste and Mozzarella cheese evenly over the top. Beat milk and Bisquick for 15 seconds. Pour over the other ingredients. Bake until a knife comes out clean, 30 to 35 minutes. Sprinkle with 1/2 cup Mozzarella cheese. Let stand 5 minutes.
Slice squash and cook with onions until tender. Drain. Add butter, salt, pepper and milk. Mix all together. Add beaten egg, cheese and bread crumbs. Pour into a greased casserole. Bake at 375° for 40 minutes.
Mix pecan cake mix, melted margarine and 1 egg and put in a 13 x 9 x 2-inch cake pan. Mix powdered sugar, cream cheese and 2 eggs well and pour on top of cake mix. Sprinkle with chopped pecans and bake in a 300° oven for 55 minutes.
In a large saucepan, mix all ingredients except franks. Cover and simmer at least 2 hours. Stir occasionally. Add franks and simmer until heated through. Serve in a chafing dish.
In a 2-quart microwave dish, blend sugar, cornstarch and salt. Stir in milk; mix well. Microwave on High for 7 minutes, stirring every 3 minutes. Stir small amounts of hot pudding into well beaten egg, then return to hot pudding. Microwave 4 minutes; stir after 1 minute and continue to microwave until thick, then add butter and vanilla and stir in cooked rice.
Put in a greased casserole dish and bake 45 minutes at 350°. Melt 1/2 pound Velveeta cheese with 1/3 cup milk. Pour over top after it cooks. Serves 10 to 12 easily.
Crush Oreo cookies with rolling pin and set aside. Mix together softened cream cheese, 10x sugar and softened butter. In another bowl, beat together the pudding and milk. Add Cool Whip and cream cheese mixture. In an 8-inch plastic clay flowerpot layer 1/3 of crumb mix, 1/2 of cream mix, 1/3 crumb mix and remaining cream mix. Top with crumb mix. Refrigerate overnight. Put flowers in center of full pot. Use trowel to serve. Add gummy worms (candy) for color.
In skillet, brown meat just until done. Drain off fat. Place meat in large casserole dish. Layer frozen vegetables over meat. Mix water with gravy mix; pour evenly over meat and vegetable layers. Spread mashed potatoes over other layers. Dot with margarine, if desired. Cover and bake in a 350° oven for 45 minutes. Remove cover and bake an additional 15 minutes or until potatoes are slightly browned. Excellent one dish meal.
Combine corn, green beans, peas, onion, celery, green pepper and pimento in a large bowl. In another bowl mix vinegar, sugar, oil, salt and pepper together. Beat slightly to help dissolve sugar. Pour over vegetables and cover. Chill for several hours.
Be careful of your selection. Do not choose too young and take only such varieties as have been raised in good moral atmosphere. When once decided upon and selected, let that part remain forever settled and give your entire time and thought to preparation for domestic use.
Dissolve jello in boiling water. Add cherry pie filling; stir well. Add pineapple with juice; mix well. Put into a 9 x 13-inch pan. Chill until set.
Heat water until hot. Drop in Better chocolate. Add margarine. Add chocolate mixture, eggs and buttermilk. Bake at 350° for 30 to 35 minutes.
Discard date pits and cut dates in chunks. (I purchase the pitted dates.) Cut candied cherries in quarters. Slice candied pineapple in thin slivers. Chop walnuts and pecans coarsely (you can use almonds but you need to toast them until golden. You can also use Brazil nuts with the almonds, but they are a little crunchy. You might vary the nuts to your liking.) Sift flour, baking soda, salt, and cinnamon together. Start oven at 350°F or moderately hot. Cream butter until soft and creamy. Add sugar gradually and continue working until smooth. Beat in the eggs thoroughly, then stir in sifted flour combination and all fruit and nuts.
Roll into balls and bake for 12 to 15 minutes at 350°. These can be made the night before or you can freeze them. Serve with jelly.
Crush cookies. Combine with 1/2 cup melted butter. Place in a 9 x 13-inch pan. Freeze 1 hour.
Let hash browns thaw at least 30 minutes. Mix all ingredients, spread into casserole dish. Bake at 350 for 1 hour.
Cut chicken breasts into bite size pieces and place in pan with small amount of butter. Cover with wax paper and place in 400 degree oven for 6 to 8 minutes. (Chicken is done if it springs back when pressed with finger.) Combine with other ingredients. Refrigerate several hours or overnight before serving.
Cut steak into 1 inch cubes. Heat shortening on medium-high setting. Add onion and garlic, and saute until onions yellow. Add meat and brown well on all sides. Pour off any fat. Add remaining items and blend. Cover and bake in 2 qt. casserole for 1 1/2 hours at 350°.
Mix gelatin, sugar and salt. Gradually stir in eggnog. Warm over direct low heat until gelatin is dissolved. Chill until mixture mounds when dropped from spoon. Fold in whipped cream, flavorings and 1 1/2 cups fruit cocktail. Chill again for 5 to 10 minutes. Heap into pie shell; decorate with remaining fruit cocktail. Chill 2 to 3 hours.
Mix cream cheese until fluffy. Beat in powdered sugar and peanut butter. Slowly add milk. Blend thoroughly into mix. Fold in Cool Whip. Pour into pie crust. Can grate milk chocolate on top.
Combine first 4 ingredients in bowl, mix well. Cut in shortening until crumbly. Make well in center. Dissolve yeast in 1/4 cup warm water. Add to scalded milk after cooled in bowl. Pour into dry ingredients. Mix well. Knead 15 to 20 times. Let stand for 10 minutes. Roll 1/4-inch thick on floured surface; cut into squares or triangles. Deep fry at 420° until puffed and golden brown. Yields 24 servings.
Brown celery and onion in 1 tablespoon of soft margarine or defatted chicken broth. Combine all ingredients with mushroom soup. Pour into baking dish and bake at 350° for 15 minutes. Sprinkle cheese on top and continue baking until cheese melts.
Combine all ingredients; cook over low heat for enough time for it to become hot and spices blended. Serve in Pepperidge Farm patty shells baked according to box directions. Serves 3. (Kandi's favorite!)
Pour package of rice in the bottom of greased 9 x 13-inch pan and sprinkle seasonings on top of rice (uncooked). Place boned chicken breasts on top of rice (8 halves). Mix soups and milk. Pour soup mixture over chicken and rice; sprinkle 1/3 cup grated Parmesan cheese over soup. Bake at 275° for 3 hours.
Blend all ingredients in a blender; put in 1 or 2 containers. Makes 1 quart.
Prepare pie shell. Heat oven to 400°. Spread cheese strips on bottom of pie shell, then top with onion rings and ham. In a bowl, beat eggs, flour, salt, pepper and cloves until well blended. Stir in cream and carefully pour over ham and cheese. Bake 15 minutes; reduce temperature to 325° and bake 30 minutes longer or until knife inserted in center of pie comes out clean. Remove from oven. Let stand 5 minutes before cutting.
Cream shortening, sugar and vanilla. Add eggs and beat well. Sift dry ingredients, add to creamed mixture. Add apples and nuts. (Mixture will be thick.) Bake in a 9 x 13-inch pan for 35 to 40 minutes at 350°. Forms a thin crust on top and need no icing unless desired.
In a large bowl, mix the sugar and flour. In a saucepan, mix the water, oil, butter or margarine and cocoa. Bring to a boil; cook 1 minute. Pour over sugar and flour; beat well. Add the buttermilk, eggs, soda and dash of salt to the mixture. Pour into greased 9 x 14-inch pan and bake at 350° for approximately 40 minutes. While cake is baking, prepare icing.
Mix in a blender. Mix dry ingredients. Add honey, vinegar,, lemon juice and onion. Add oil slowly, mixing well. Makes 2 cups.
Stir cream cheese into hot rice. Allow to cool. Stir in remaining ingredients. Garnish with additional nuts and cherries, if desired. Allow to cool thoroughly before serving. Keep refrigerated. Put into a 10-inch casserole dish.
Melt butter in casserole. Beat eggs and add pineapple, bread, sugar and salt. Mix well. Turn into casserole and bake for 1 hour at 350° or until set.
Mix and mold into fingers; chill. Bake at 350° for 15 minutes. Do not brown. Makes approximately 50.
Combine all ingredients in a 6-quart casserole. Cover and cook 5 to 6 hours at 325°. After 3 1/2 hours, stir well and continue cooking. Remove from oven, let cool for a brief time. Serves 10.
Brown ground beef and onion until done and drain. Add remaining ingredients, except rolls. Pinch bread out of center of rolls; fill with beef mixture. Wrap each roll in foil. Bake at 350° for 30 minutes. Makes 2 dozen sandwiches.
Mix well and store in a tightly closed jar. Use 2 teaspoons of mixture to 1 cup boiling water.
Mix together butter, Crisco, 3 cups sugar and eggs. Sift dry ingredients together and stir in. Roll into small balls size of small walnuts. Roll balls into sugar and cinnamon mixture. Place 2 inches apart on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes, until lightly browned, but still soft. Makes 10 dozen.
Dissolve yeast in water. Add egg, oleo, sugar and salt. Mix. Then add flour; mix well. Keep in airtight bowl in refrigerator up to 4 days. When ready to use, fill greased muffin tins 1/2 full. Let rise about 1 hour. Bake at 350° about 20 minutes.
Boil potatoes in their jackets. Cool, peel and dice. Hard boil and slice 3 dozen eggs. Add celery, parsley, sliced eggs and onion. Fry bacon until crisp. Combine beaten eggs, sugar, mustard, salt, pepper and vinegar diluted with water. Mix well. Pour egg mixture into hot bacon and drippings. Stir until mixture thickens, about 20 minutes. Pour over potatoes and mix lightly. Add celery seed. Serve hot or cold. Serves about 120. This is the Oktoberfest recipe.
Peel potatoes and cut into tiny strips, lengthwise. Cook in small amount of fat (until slightly soft); do not brown. Remove, sprinkle with salt and arrange nests inside large, deep muffin tins, pressing firmly against sides and bottom. Bake in hot oven, 450°, for 15 minutes. Use carrots, parsnips, macaroni, spaghetti or fine noodles instead of potatoes. Fill with your favorite filling such as salmon, tuna, chicken cubes, chicken ala king, etc., and bake at 450° for 15 minutes.
Cream butter and sugar. Add eggs and beat until fluffy. Make a paste of cocoa and vinegar; add to butter mixture. Add buttermilk with sifted flour, soda and salt. Add vanilla and food coloring. Beat until fluffy. Pour batter into 3 greased pans, sifted with flour.	Bake at 350° about 30 minutes.
Heat oven to 350°. Beat in medium bowl sugar, pumpkin, eggs and oil. Add dry ingredients: flour, soda, cinnamon and baking powder. Pour into jelly roll pan. Bake for 25 to 30 minutes. Cool and spread with cream cheese icing.
Boil shrimp in salted water until done; drain. Mix the rest of the ingredients in large covered bowl. Add drained shrimp and marinate in refrigerator for at least 3 days.
Stir constantly. Combine all ingredients (except Cool Whip) and cook over medium heat until smooth and thick. Remove from heat and cool completely. When cool, add 1 cup Cool Whip and refrigerate.
In large bowl, cream butter and sugar. Add eggs, one at a time. Add flour and vanilla. Mix in fruit and nuts. (May have to mix with hand.) Pour into a greased and floured tube pan. Bake in preheated oven at 275° for 1 1/2 to 2 hours. Cool about 30 minutes. Loosen edges and remove from pan.
Combine sugar and next 3 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Set aside.
To half gallon water add bay leaves, celery leaves and potatoes. Boil about 15 minutes. Add 1 gallon milk, butter, onion, chicken base and salt and pepper to taste. Cook until onions are tender.
Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water and pat dry.
Mix together in order given. Pour into an unbaked pie shell and bake at 350° for 45 minutes.
Mix juice, syrup and sugar; bring to a boil and cook until syrup spins a thread. Add pineapple chunks and cook approximately 45 minutes or until thick and candied.
Do not use a metal spoon or bowl for mixing. Do not refrigerate. If air gets in the bag, let it out! It's normal for batter to thicken, bubble and ferment.
Combine meal, baking powder, sugar and salt. Add slowly to 3 1/2 cups boiling water, stirring briskly. As soon as mixture is smooth remove from heat. Stir in butter; cool. Form into finger shaped rolls. Fry in 2 inches hot fat at 375° until golden brown. Drain on absorbent paper. Makes about three dozen.
Sift together flour and salt. Cream thoroughly shortening, butter, confectioners sugar, vanilla and almond extract. Add dry ingredients. Stir to blend. Add 1/2 cup chopped walnuts. Shape into small balls (1 teaspoon for each cookie). Place on ungreased cookie sheet. Flatten with fork if desired or leave in balls.
Brown beef in skillet. Beef forms crust in pie tin or quiche pan. Beat eggs slightly; add milk, then mayonnaise, then salt, pepper and cheese. Bake at 425° for 15 minutes. Reduce heat to 300°. Bake 30 minutes. Test with knife like custard. Cool 10 minutes; cut in wedges. Serve.
Mix all ingredients except vanilla. Bring to a rolling boil. Boil for two minutes. Stir constantly. Remove from heat. Add vanilla and beat. Ice cake.
Preheat oven to 325°. Mix coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop by teaspoons onto lightly greased cookie sheets. Bake 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Makes about 18. Recipe can be doubled.
Combine first 8 ingredients. Cover; chill several hours. Line a large bowl with lettuce. Spoon real mayonnaise mixture into center. Garnish with egg, tomato and bacon. Serves 6.
Boil chicken until tender. Pull apart tenders into bite size pieces. Put chicken back into pan and bring to a boil, adding cream of chicken and chicken broth. Cook about 10 minutes, then add noodles and milk. Simmer for about 10 minutes. Add salt and pepper to taste.
Put beef in casserole dish. Precook potatoes in boiler until tender and drain water off; place potatoes over beef. Salt and pepper to taste. Add layer of chopped cheese. Dot with margarine. Bake at 400° until cheese and butter melt, approximately 10 minutes.
Beat butter until fluffy. Add sugar gradually, beating constantly, then beat some more. Add eggs, one at a time. Beat well after each addition. Dissolve soda in water. Add to 1/2 cup buttermilk. Add 1 cup flour alternately with milk/soda mixture. Beat well. Add remaining flour and milk alternately. Blend well. Add vanilla. Grease only bottom of pan. Bake in tube pan at 325° for 1 1/2 hours. (Stick spatula every 1/2-inch vertically into batter to remove air bubbles.)
Skin and slice chicken. In large skillet, cook chicken, onion, garlic and thyme in oil until chicken is done. Add remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Top with Parmesan cheese, if desired. Garnish with parsley. Makes 6 servings. (Fat: 18%.)
Bring to a boil for 1 minute. Pour over bologna in a gallon jug. Cool and keep in refrigerator. Stand at least 3 days.
Add and mix as listed. Bake in greased and floured pan for about 1 hour at 325°.
Place beans in a bowl. Cover with water and the salt. Soak overnight. Make sure the bowl is big enough, because the beans will expand a great deal. In the morning, drain and place in a stew pot. Add about 2 quarts of water. Add the onion and garlic. Also add the tomatoes. Add salt and pepper to taste. Let cook until the beans are soft.
Spread cream cheese on bottom of baking dish. Spread chili over cream cheese. Top with cheese. Bake or microwave until cheese melts.
Combine all ingredients in top of double boiler. Cook over medium heat until creamy, stirring until done. Pour into greased pan. Cool. Cut into squares.
Preheat oven to 325°. In small bowl, combine cream cheese, sugar and eggs. Beat until fluffy. Pour mixture into crust. Bake 25 to 30 minutes. Remove from oven. Cool. Spread pie filling on top. Chill 2 to 3 hours before serving.
Brown beef. Season to taste. Place meat in casserole dish. Sprinkle with onion and celery. Place rice over vegetables. Mix chili powder in tomato sauce and puree. Pour over mixture. Cover and bake at 350° for 1 1/2 hours or until rice is cooked. Sprinkle cheese over top and bake just until cheese melts. Serves 6 to 8.
Pound veal with mallet to flatten and work in salt and pepper. Place cheese and ham slice on each cutlet; do not overlap cheese and ham. Top each cutlet with another and pound edges to seal. Roll in flour. Dip in egg and roll in crumbs. Saute in butter and oil until brown. Place in baking dish. Bake at 375° for 20 to 35 minutes.
Combine; place in hot dog roll. Garnish with paprika. Makes 12 rolls.
Grease 14 x 2-inch pizza pan. On flour dusted surface, roll dough into 16-inch circle. Press into bottom and 1 1/2-inch up sides of pan. Sprinkle with 3 cups Mozzarella. Crumble sausage over cheese. Top with oregano, tomatoes, mushrooms and remaining cheese. Place in 500° oven. Immediately reduce to 400°. Bake 40 to 50 minutes. Remove pizza when crust is golden and sausage is cooked through.
Cut up apples and bananas into bite-size pieces. Mix marshmallows, nuts and fruit cocktail all together in medium-size bowl. Whip cream very stiff and add to the mixture. Chill. Serve as a salad or dessert with cookies.
Combine all ingredients. Drop by teaspoonfuls onto greased cookie sheet. Bake in a 350° oven until lightly browned.
Mix first three ingredients until fairly smooth. (Use glass bowl or a crock, never metal.) I cover crock of bread with a damp towel and place in a warm place for eight hours or overnight. Remove 1 cup of the mixture; store in refrigerator in a nonmetal container. Do not cover too tightly as it is powerful. To remainder of dough, add salt, sugar, baking soda and salad oil, mixing well. Begin adding the flour with a wooden spoon until the mixture is no longer shiny and begins to leave the sides of the crock. Begin mixing with the hands on a bread board and knead for 8 to 10 minutes. (May take longer.) Also, the quantity of flour absorbed varies according to humidity. Oil bowl and the top of the dough which has been shaped into a ball.
Mix and knead. Let rise twice. Roll out. Spread with butter and sprinkle with cinnamon. Bake at 375° for 15 to 20 minutes.
Preheat oven to 350°. Spray 2 loaf pans with nonfat cooking spray. Sift the flour, cinnamon, salt, soda and baking powder; set aside. Mix Egg Beaters, sugar, liquid Butter Buds and vanilla. Add sifted ingredients and blend in grated zucchini. Pour into loaf pans and bake 60 to 70 minutes. Yields 2 loaves (24 slices).
Combine all ingredients and mix well. Bake for 30 minutes at 350°. One-half cup celery may be added (chopped).
Mix all together and pour in pie crust. Bake at 300° for 45 minutes or until done.
Mix together the first 7 ingredients. In saucepan, mix together the honey, oil and vanilla; stir over medium heat until bubbly. Pour over dry ingredients; stir until well mixed. Bake on 2 or 3 large cookie sheets, uncovered, until golden brown, approximately 20 to 25 minutes. Stir 2 or 3 times while baking, especially in the corners. Also stir while cooling so granola will not stick together. Can add raisins to mix after cooling.
Cook carrots in boiling salt water. Drain. Meanwhile cook onion in 3 tablespoons butter until soft. Stir in soup, salt, pepper, cheese and carrots. Put in greased casserole. Toss bread cubes with butter.	Spoon over carrots. Bake at 350° until heated, approximately 20 minutes. Yields 6 servings.