HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken until tender, about 1 1/2 hours. Cool chicken. Remove skin and debone chicken. Cut into small pieces. Make a white sauce in large skillet over medium heat, using the butter, flour and 1 cup milk. Add milk slowly, stirring until smooth and all milk is added. To white sauce add the mushroom soup and 3/4 can milk. Add cut up chicken to sauce mixture. Serve hot over white rice or in patty shells.
Toast bread lightly and fit into a greased pan, 12 x 7 1/2 x 2-inch. Brown sausage, drain off fat. Stir in mustard. Spoon sausage evenly over bread and sprinkle with cheese. Combine egg, milk, Worcestershire, 1/2 teaspoon salt, dash of pepper and nutmeg. Pour over cheese. Bake at 325° for 30 minutes.
Heat the oil with garlic and shallots. Add the mushrooms, sauteing for about 5 minutes or until slightly brown. Reduce heat, add milk and simmer until it becomes creamy. Stir in cheese, then fold in tuna and spices. Simmer at low heat, season and pour over pasta.
Cream margarine. Add sugar and eggs; beat well. Add vanilla and baking powder. Mix. Add remaining ingredients gradually, beating well. Add nuts. Bake at 300° for 1 hour. Cool 10 minutes.
Preheat oven to 350°. Grease and flour three 8-inch round cake pans. In mixer bowl, combine mix, oil and eggs, beat thoroughly. Stir in oranges and their juice. Divide batter among the prepared pans. Bake in preheated oven for 20 - 25 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out and cool on racks.
Trim excess fat from chops. Lightly grease heavy skillet with fat from one chop. Brown chops on both sides; drain off excess fat. Season lightly with salt and pepper. Drain pineapple; combine with onion, celery leaves, garlic, prunes, soy sauce and marjoram; simmer, covered, for 20 to 30 minutes. Add celery. Cook for 10 minutes longer or until celery is tender and pork is well done. Add small amount of water if needed. Prepare rice according to package. Add ginger, stirring to blend. Serve pork mixture over rice.
Mix thoroughly sugar, shortening and egg. Stir in milk, orange juice and rind. Sift together and stir in flour, baking powder and salt. Blend in nuts and apricots. Pour into well-greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake until toothpick stuck into center comes out clean. (Crack in top is characteristic.) Bake at 350° for about 70 minutes.
Brown sirloin in butter. Put meat in a large bowl. Cut the meat into bite sizes. In a skillet, use 2 tablespoons oil; add 2 beef bouillon cubes to the oil. After the bouillon cubes have melted, add flour to thicken oil. (Use your own judgement on the amount of flour for gravy.) Put around 2 cups of water in the flour mixture. When the gravy thickens, pour over the moist meat. Serve. Best way to serve is with mashed potatoes with the meat.
Combine pineapple with dry ingredients of pudding. Fold in Cool Whip. Pour into crust. Chill 1 hour.
Slice jelly rolls into 3/4-inch slices. Use to line sides and bottom of a 9-inch spring-form pan. Spread slightly softened heavenly hash ice cream over cake. Spread vanilla over the heavenly hash. Sprinkle with nuts. Cover with foil and freeze until firm. Remove rim from pan. Garnish with maraschino cherries, if desired.
Cream butter and cheese. Stir in Tabasco, onion powder and Worcestershire sauce. Cut the bread slices into any shapes you wish; such as triangles, strips, rounds or squares. Spread cheese mixture on top and sides of bread. Sprinkle with dill weed. Arrange on baking sheet and bake in a 350° oven until golden brown. They also freeze very well before baking.
Crush mints into small pieces. Melt chocolate separately in microwave. Put half of mints in white chocolate and half in semi sweet chocolate. Pour onto wax paper making a marble effect. When set, break into bite size pieces. Store in refrigerator.
Combine water, oleo and flour and bring to boil. Stir until forms a ball. Remove from heat and stir in eggs, one at a time. Spread in a greased 9 x 13 pan. Bake at 350° for 30 minutes. Cool.
Crust: Combine 1 egg, oil and all but 1 cup cake mix. Press into bottom of a 13 x 9 x 2-inch glass baking dish.
Saute meat until brown. Saute onion; drain. Beat eggs. Add corn, bread mix and milk; mix well. Preheat cast-iron skillet in oven at 350°. Remove; grease pan. Place 1/2 cornbread mixture into pan. Add hamburger, onion, peppers and cheese. Top with remaining cornbread mixture. Bake at 350° for 1 hour. Remove from oven; place on wet towel for 15 minutes.
Combine poppy seed and water and let set while mixing other ingredients. Add the water mixture to cake mixture and beat for 5 minutes. Pour into 2 greased and floured bread pans. Bake at 350° for 50 to 60 minutes.
Heat 1-inch water to boiling in 2-quart saucepan. Add beans and carrots. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally until almost tender, about 12 minutes. Drain. Cook and stir onion and mushrooms in butter in 10-inch skillet over medium heat until almost tender, about 5 minutes. Reduce heat. Cover and cook 3 minutes. Stir in beans, carrots, salt, garlic salt and pepper. Cover and cook over medium heat 5 minutes. Makes 5 to 6 servings.
Sift flour, baking powder and salt together. Set aside. Mix the first 7 ingredients together in the order given. Add flour mixture and nuts. Bake at 350° for 45 minutes. Serve cold.
Hard-boil 3 eggs. Slice and lay in bottom of 9-inch pie crust. Chop up boiled potatoes. Put dots of butter on potatoes. Pour in oysters to fill pie. Cover with top crust. Prick top of pie crust before baking. Bake 1 hour at 375° in 9-inch pie plate. Make a thin White Sauce using 2 tablespoons oyster juice mixed in milk. Bottled clam juice can be used if oysters don't have enough juice. Pour hot White Sauce over hot pie to serve.
Heat oven to 400 degrees. Stir together chicken, 1 c. Cheddar, onion and sour cream. Pour salsa into pie plate. Coat tortilla with salsa in pie plate and place in deep round baking dish. Spread 1/2 c. chicken mixture onto tortilla. Repeat with tortillas and chicken, topping with a tortilla. Cover with remaining salsa and 1/2 c. Cheddar. Cover and bake 35-40 minutes. Let stand 10 minutes before serving.
Spoon cooked meat into 8 or 9-inch casserole dish sprayed with Pam. Top with pizza sauce and cheese. Combine milk, eggs and Bisquick in separate bowl and beat until smooth. Pour over top of casserole evenly. Bake at 400° until browned, about 35 minutes.
Blend butter and carrots. Add sugar and flour. Add eggs and vanilla. Put in greased casserole. Bake at 350° for 45 minutes to 1 hour.
Cut meat in one-inch squares. Brown meat in one tablespoon of hot shortening. Remove from skillet; add gravy mix and two cups of water. Bring to boil, stirring constantly. Stir in next 6 ingredients, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add meat. Put in a 1 1/2-quart casserole dish. Cover and bake at 350° for 1 1/2 hours. Serve over noodles or rice. Serves 4.
Mix in a 1 1/2-quart saucepan the pudding, sugar, milk and butter. Cook and stir to a full, all over boil. Lower heat and keep stirring while mixture boils slowly 3 minutes. Take off heat. Stir in all at once the peanuts. Beat until candy starts to thicken. Drop by teaspoons onto waxed paper to form 24 clusters.
Combine sugar and Karo in 2-quart saucepan; bring to a bubbling boil, then add peanut butter and remove from heat. Add corn flakes and mix well. Drop on buttered cookie sheet. Let cool.
Stir together Bisquick, cheese and pepper. Stir in eggs until moist. Fold in zucchini. Heat oil. Fry 2 tablespoons mixture for each round 2 to 3 minutes per side. Makes 12.
Mix margarine, sugar and eggs together. Add baking powder. Mix together. Add coconut, pineapple, cherries and pecans. Mix good, then add graham cracker crumbs and milk. Mix until all ingredients are moist. Pour into a tube pan. Bake at 350° for 1 hour and 15 minutes.
Bring oleo, sugar and milk to a rolling boil, stirring constantly or it will burn. Boil for 3 minutes. Remove from heat and stir in marshmallows and salt, stirring until marshmallows are melted. Add crumbs, pecans and vanilla. Drop by spoonfuls onto wax paper.
Grease and flour two 8-inch cake pans. Mix flour, baking powder and salt. In bowl with electric mixer, beat on medium speed the margarine and sugar. Add egg and beat 3 minutes, scraping often. Add to flour mixture alternately with milk and vanilla, beating well. Pour into pans. Bake 25 minutes at 350°. Spring test for doneness. Remove to rack. Cool completely.
Measure flour, baking powder, salt and soda into bowl. Cut in 1/2 cup brown sugar and the shortening thoroughly until mixture looks like meal. Stir in pecans. Combine egg and milk; stir into flour mixture just until blended. Pat into greased round 8-inch layer pan. Bake 20 to 25 minutes. Split shortcake while warm. Fill and top with peaches. Blend sour cream and a 1/2 cup brown sugar. Serve with shortcake.
Cut Twinkies lengthwise. Dice bananas and layer on Twinkies. Put Cool Whip on top and add pecans.
Brown beef and onion. Add salsa, tomato sauce and bouillon cube. Bring to boil. Reduce heat; simmer 5 minutes. Prepare rice. Serve beef over rice. Garnish with tomatoes, sour cream, shredded Cheddar cheese and tortilla chips.
Mix jello with hot water; stir until dissolved. Add juice and oranges and sherbet. Chill till set.
Cut loaf in half lengthwise. Combine tomato paste, Parmesan cheese, onion, oregano, salt and 1/8 tsp. pepper. Add meat; mix well. Spread on each loaf halves. Place on baking sheet. Bake at 400° for 20 minutes. Remove from oven; top with tomato slices and green pepper rings. Sprinkle cheese over tomatoes. Bake for 5 minutes.
Cream the butter and cream until very light. Add beaten egg and flour which has been sifted with baking powder. Add milk and flavoring. Work together well. Spread in 2 bread pans (flat loaves). Bake at 350° about 30 minutes. Cut in oblong strips while warm and place in oven with heat off to dry.
Pour popped popcorn into a large pan (turkey roaster). You can add pecan pieces of Spanish peanuts to popcorn. Boil for 5 minutes the butter, brown sugar and Karo syrup. Take off of fire. Add the vanilla and soda. Pour over popcorn and stir thoroughly. Bake at 220° for several hours.
Cook celery 6 minutes and drain. Add remaining ingredients. Mix all together. Bake in a 325° oven for about 25 to 30 minutes. Last few minutes, cover with a crispy cereal and brown.
Cook cauliflower and broccoli according to package directions; drain. Cut up any large pieces; combine both cans of drained corn. Stir in cheese and soup. Fold in cooked veggies and mushrooms in a 13 x 9 x 2-inch baking dish. Toss onion rings with melted butter; sprinkle on top. Bake, uncovered, at 375° for 30 to 35 minutes. Makes 10 to 12 servings.
Cut the cauliflower and broccoli flowerets into bite size pieces. Steam cauliflower pieces 5 minutes and broccoli pieces 5 minutes. Marinate both overnight in the dressing. Add the tomatoes just before serving. Serves 12 to 15.
Combine flour, salt and sugar; cut in Crisco. Stir together water, vinegar and egg; mix dry and wet together. Chill 15 minutes before rolling out. Freezes well. Makes 2 double crusts or 4 single crusts.
Combine first five ingredients and shape into meatballs. Brown meatballs in shortening. Remove meatballs from skillet and place into a saucepan. Add 1 small jar of Ragu meat-flavored spaghetti sauce and 2 small jars of whole mushrooms.
Preheat oven to 350°. Mix first 3 ingredients. Add egg, milk and sour cream. Mix well. Add cheese, ham, garlic and parsley. Bake in a 9 x 13-inch Pyrex dish for 40 minutes or bake in miniature muffin tins for 15 minutes. Yield: 4 dozen muffins.
Wash and separate cauliflower and broccoli. Mix all ingredients and put in covered dish and refrigerate. Stir before serving.
Mix together the sugar, syrup and water. Boil until it forms a ball in cold water when tested. Beat egg whites. Pour in mixture a little at a time. Beat until stiff. Pour on buttered wax paper. Spread with peanut butter, then roll like a jelly roll and slice. Do not put in icebox.
In a large bowl, mix together all ingredients. Let stand at least 1 hour to "marry" flavors. Refrigerate. The longer the better.
Combine all ingredients and pour into greased pie pan. Bake at 350° for 30 to 45 minutes.
Cook macaroni in salt water; drain. Put in Pyrex dish with butter. Mix eggs, milk and water. Add noodles, cheese and salt to taste. Sprinkle pepper on top. Cook at 350° for 45 minutes until brown on top.
Mix all marinade ingredients together. Marinate tenderloin for several hours, turning occasionally. Cook on charcoal grill over medium coals (about 6 inches above coals) for 30 to 45 minutes (medium-rare). Tenderloin should be mopped with marinade and turned about 3 times.
Make cake mixes according to package directions. Make pudding according to package directions. Crumble cookies as small as possible. Set aside all except 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops of food coloring and mix with fork or shake in jar. Crumble cooled cakes into large bowl and mix with half the remaining cookie crumbs and the chilled pudding. You may not need all the pudding; you don't want it soggy, just moist. Gently combine.
Mix all together. Bake until cheese melts at 350° for 20 minutes. Serve with chips.
Combine boiling water, granulated sugar and cornstarch; cook until thick and clear. Cool. Melt oleo and mix with brown sugar, flour, oatmeal and cinnamon. Put 1/2 crumbs in bottom of 13 x 9-inch baking dish. Put diced rhubarb over crumbs. Pour cornstarch mixture over crumbs and rhubarb. Sprinkle remainder of crumbs over and bake 40 to 50 minutes at 350°.
To cooked and chilled French vanilla pudding, add whipped cream. Mix and refrigerate. Fill puffs with a pastry bag. Top with a chocolate glaze. Bite size eclairs!
Bake first 6 ingredients 15 minutes; stir. Bake 20 minutes more, stirring 2 or 3 times. Crush stack of Ritz crackers on top. Pour another stick of margarine over top. Bake 20 minutes at 350°.
Dissolve jello with hot water, then use Tang or orange juice instead of cold water. Combine all other ingredients and chill overnight.
In large bowl, blend soup, water, vinegar and pepper. Add potatoes, ham, pickle and onion. Chill. Garnish with egg and parsley. Makes about 5 cups.
Mix and freeze. Chip and serve with Sprite, ginger ale or 7-Up (one 2 liter bottle).
Put peppers and vinegar in blender and chop. Put into saucepan and bring to a boil. Boil for 4 minutes.	Remove from heat and cool for 2 minutes. Strain. Add 3 drops of red or green food coloring. Add Certo.	Pour into sterilized jars and seal. Serve over cream cheese with crackers.
Put vegetables and water chestnuts in casserole dish. Mix together the soup, sour cream, seasoned salt and water. Pour over vegetables. Top with Ritz cracker crumbs mixed with margarine. Bake at 350° for 40 to 45 minutes.
Brown turkey; add onion after browned. Add tomato sauce and beans (having been whizzed in blender until smooth). Add chili powder. Cook 15 minutes, then add enough water to get 1/2 pot. (I use a Dutch oven-style pot.) Bring to boil, then add the elbow macaroni. Cook on medium until macaroni is done. (It's really grandma's mild chili with the beans pureed.)
Heat oil in deep fryer or large skillet until it is very hot but don't burn it. Mix all the ingredients and pour through a funnel held over the hot oil. Move the funnel in a circle and then crisscross motion as you pour the batter through the funnel to form the cakes. They rise fast and get pretty large, so be careful not to pour too much batter at a time.
Cook chicken 2 to 3 hours until tender. Remove chicken from bones and cut into cubes. Blend flour and water and add to broth, stirring constantly until smooth. Add lima beans, corn and tomatoes to broth. Then add chicken, potatoes, salt and pepper. Heat and serve.
Line a 9-inch pie plate with pastry. Trim pastry to 1/2 inch beyond edge. Flute edge. Prick pastry. Bake at 450° for 10 to 12 minutes. Cool.
Combine all ingredients in cocktail shaker, shake well. Serve in cups. Sprinkle top with freshly grated nutmeg. Serves 2.
Mix meat, onion, salt, garlic, egg and crackers up in a large pan. Make into patties and place in pan. Drip mushroom soup over each pattie. Cook in oven at 350° until done.
Cook the chicken with all the ingredients for 25 minutes then add the potatoes and cook 20 more minutes.
Cream sugar, shortening, egg and vanilla. Add sifted dry ingredients and coconut. Form into balls the size of walnuts. Dip top half in water, then in granulated sugar. Bake on ungreased baking sheet. Press down in center with fingers. Bake at 425° for 6 to 10 minutes. Yields 4 dozen.
Soak sliced cucumbers and onions in pan or crock with salt. Let set for 1 hour. Rinse them and add vinegar, sugar, mustard seed, celery seed and turmeric powder. Boil all ingredients until peel turns yellow, about 40 minutes. Pack pickles in hot jars. Close and process in hot bath for 5 minutes. Start counting after the water returns to boiling.
Dissolve yeast in water. Add other ingredients in order listed. Cover and refrigerate until ready to use. Drop by tablespoons into greased muffin tin. Bake at 425° for 15 to 20 minutes.
Combine cream, butter and sugar. Add eggs, one at a time. Mix milk with vanilla wafer crumbs. Add to cream-butter mixture. Fold in coconut and pecans. Pour into prepared tube pan. Bake for 1 hour and 30 minutes at 300°.
In a large saucepan melt butter or margarine over low heat. Blend in flour, salt, onion powder, dill weed and pepper. Add milk all at once. Cook over medium heat, stirring constantly, until thickened and bubbly. Cut the partially thawed frozen vegetables into bite-size pieces, if necessary. Stir the vegetables, corn and sausage into the soup. Cover and simmer for 10 to 15 minutes or until vegetables are done. Makes 6 servings.
Mix steak strips with dry onion soup and put in crock-pot. Mix soup with water and pour over steak and cook on low 8 hour. Serve over noodles or rice. (Add a can of mushrooms, if desired.)
Sift flour and salt together; cut in shortening (as for pie crust). Dissolve yeast in warm water. Stir into flour mixture with sour cream, eggs and vanilla. Mix well. Cover with a damp cloth and refrigerate for 2 hours. Roll out dough on sugar. Roll out oblong about 1/4 inch thick. Fold dough up from each short side to middle; roll out again and repeat once again. Cut into 1 x 4-inch strips. Twist and put on an ungreased cookie sheet. Bake at 375° for 15 minutes.
Lay chips in a shallow pan; sprinkle Cheddar and Jack cheese over chips; sprinkle chopped scallions and peppers over this; spread salsa over the mixture. Bake at 350° for 3 to 5 minutes.
Mix meat, oatmeal and seasonings. Form into 6 to 8 patties. Wrap a strip of bacon around each pattie and secure with a toothpick. Brush top of each pattie with liquid smoke. Grill until well done. Serves 6 to 8 people.
Mix all ingredients well. Pour into greased 9 x 16-inch baking dish. Bake at 350° for 40 to 50 minutes.
Beat eggs slightly in bowl. Add cheese, parsley, salt, pepper, onion, garlic and oregano. Mix and then add Bisquick, oil and grated zucchini. Mix well. Pour into greased (Crisco) 9 x 9-inch pan or 10-inch pie plate. Bake in preheated 350° oven for 30 to 40 minutes until slightly brown. Check after 30 minutes.
In a large skillet, melt 1 stick of butter. Add the onion, green chilies, green pepper, 1/4 teaspoon salt, 3/4 teaspoon pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon oregano and garlic. Saute over medium heat for 10 minutes, stirring often. Stir in the cream and bring to a rapid boil, then reduce heat and simmer, uncovered, for 10 minutes, stirring constantly. Add sour cream and beat with a metal whisk until dissolved, about 3 minutes. Add 3 cups cheese and stir until melted; set aside.
Combine meat, celery, bread crumbs, egg, salt and onion. Shape into oval patties 1 inch thick. Brown in butter, on both sides, in skillet. Pour soup mixed with water over patties and simmer on low heat 30 minutes. You can also substitute cream of celery or cream of mushroom soup for cream of turkey soup.
Mix butter and sugar. Then add water. Add flour, vanilla and nuts. Drop by teaspoon and bake at 325° to 350° about 12 to 15 minutes. Roll in powdered sugar while hot.
Cream sugar, eggs and oil. Add grated zucchini and vanilla. Add dry ingredients to creamed mixture. Mix well and add 1/2 cup raisins (optional). Pour into 2 loaf pans and bake at 350° for 1 hour. Let stand for 10 minutes before removing from pans.
In top of double boiler over boiling water, melt chocolate chips. Stir in remaining ingredients. Remove from heat. Drop by teaspoonfuls onto wax paper. Chill until firm.
Mix ingredients in order. Roll dough into meatball size balls. Bake at 350° on a greased cookie sheet until lightly browned, 12 to 15 minutes. Frost cookies. Sprinkle sprinkles of you desire.
Mix egg, milk, salt and bread crumbs; allow to soften. Thoroughly combine with ground chuck and chopped vegetables. Shape into loaf and place in a slow cooker. Top with ketchup and green pepper rings. Place potatoes at the sides of loaf. (If potatoes are peeled, coat with butter to keep from darkening.) Cover and set to high for 1 hour, then turn to low for 8 to 9 hours.
Combine flour and brown sugar. Cut in margarine to form crumbs. Measure 3/4 c. of crumbs with 1/4 c. nuts and set aside. To remaining crumb mixture add the next 7 ingredients. Combine milk and eggs and stir into dry ingredients just to moisten.
Wash roaster. Place in oblong crock-pot with about 2 cups water. Cook on slow or low for about 8 hours until tender (overnight). Pour broth from roaster into large mixing bowl. Add all other ingredients. Mix good. If too thick, add chicken broth. Mixture should be loose enough to pour. Bake in oblong greased baking dish for 1 hour or until golden brown. After dressing is done, place roaster on top. Serve hot.
Mix the sugar, cornstarch and salt; gradually add milk. Cook and stir in double boiler until thick. Add small amount of hot mixture to eggs; stir into remaining hot mixture. Cook until thick, stirring constantly. Remove from heat. Add butter and vanilla; chill. Pour into cooled, baked shell. Cover with strawberries. Chill. Spread with sweetened whipped cream just before serving or spread with Cool Whip when cooled.
Brown ground beef with chopped onion; drain well. Combine the rest of ingredients and mix well. Remove centers from hard rolls and fill with meat mixture. Roll in foil and bake for 30 minutes at 350°. Makes 2 dozen hot and tasty sandwiches; a real crowd pleaser.
Line muffin pans with baking cups. Combine flour, cereal and brown sugar in a bowl. Add melted butter and mix until crumbly in texture. Reserve 3/4 cup of the cereal mixture and press the remainder into paper cups, about 2 tablespoons each. Mix Ricotta cheese and sugar until smooth. Stir in egg and lemon juice. Measure about 2 tablespoons cheese mixture into each cup, then sprinkle with remaining crumb mixture. Bake at 350° for 30 to 35 minutes or until lightly browned and firm.
Combine in a saucepan: apple cider vinegar, flour, water, salt and lemon extract. Beat egg yolks and blend with ingredients in saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly while mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and pour into a baked pie shell. Top with meringue and brown in oven.
Beat eggs and milk together; add rest of ingredients, except vanilla. Cook, stirring constantly until thick. Take off heat and add vanilla.
Cut up hen and cover good with water. Boil until tender. Keep covered with water so as to have plenty of broth for dumplings. Season with salt and pepper. Sift flour, salt and baking powder together. Make a well and pour in milk and melted lard or oil. Stir together.
Wash, pare and slice raw potatoes. Arrange in layers in a greased baking dish.