HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together and bake at 350° for 1 hour; the last 5 minutes sprinkle a small amount of grated cheese on top. Very tasty.
Boil chicken breasts until done. Reserve broth (1/4 cup). Skin and bone chicken. Use kitchen scissors to cut into small chunks. To remainder of broth, add potato, carrots and celery. Cook a while, then add peas and cook until tender. Drain vegetables. Melt margarine in pan. Add flour and salt to make a sauce base, then slowly add reserved broth and milk. Cook, stirring frequently, until sauce thickens. At desired consistency, add chicken and vegetables. Season to taste. Cover with crust; slit the crust. Bake at 375° until crust is brown.
Combine marshmallows and milk in saucepan. Cook over low heat, stirring constantly, until marshmallows melt. Stir in creme de menthe. Chill until thick.
Dissolve 1 package of Jell-O in bowl with boiling water. Pour into greased 9 x 13-inch pan. Refrigerate to set. Bring milk to boil. Add sugar. Add the unflavored gelatin, dissolved in cold water. Mix well. Add sour cream and vanilla. Mix well. Cover first layer with sour cream mixture (1 1/2 cups). Refrigerate until set. Repeat with 3 packages Jell-O and boiling water. Alternate layers of Jell-O with sour cream mixture. Let each layer set before adding the next layer.
Place apples in greased shallow baking dish. Sprinkle with lemon juice. Combine flour, oats, sugar, salt and cinnamon. Add melted butter, mixing until crumbly. Sprinkle crumb mixture over apples. Bake in moderate oven at 375° for 30 minutes or until apples are tender.
Cut veal into thin slices, dip in beaten egg and then into the bread topping, Shake and Bake. Bake in the oven at 350° until done. Mix a brown gravy packet per directions and add a can of mushrooms. Salt and Pepper to taste. After the veal is cooked pour gravy mixture over the veal and serve with mashed potatoes.
Boil turkey, remove skin and shred turkey. Add to stock along with all other ingredients. Add sugar last after simmering for a short while. Simmer approximately 1 to 2 hours.
In small bowl, combine all ingredients. Refrigerate until ready to serve. Serve with hamburgers or hot dogs. Makes about 2/3 cup.
Beat eggs and milk until frothy in bowl. Sift flour, baking powder and salt. Stir with wire whisk. Heat oil. Dip onion in batter. Fry 3 to 4 minutes.
Place washed chicken in pot; cover 2/3 with water. Boil chicken, reserving stock, to desired doneness. Debone chicken; set aside. Warm 1 cup stock with 1/3 of grated carrot. Add onion, green pepper and chicken stock mixture; set aside. When cool, add cornstarch; mix well. Set aside. Cut vegetables (remember, cut thinly). Heat oil in wok to 350° to 380°. Add onions; stir for 2 minutes. Add rest of vegetables; stir-fry until glossy or desired doneness. Add stock; stir until slightly thick. Splash on soy sauce to taste. Seve over rice or noodles.
Clean chicken and dry. Combine bread crumbs, cheese and parsley flakes; mix. Melt margarine and add lemon juice; set aside. Coat each piece of chicken in bread crumb mixture and place in baking dish. Drizzle margarine and lemon juice mixture over each piece of chicken. Bake at 350° for 1 hour.
Cook noodles to package directions. Cool ground beef to warm. Mix meat, cheeses and sauce together. Spray 9 x 13-inch pan.
Stir all ingredients together until sugar is pretty well dissolved. Freeze. Use one ice cream scoop per cocktail glass and add wine or 4% mixer to dilute. Stir and serve.
Combine sugar, cornstarch and salt in medium saucepan. Stir until well blended. Add boiling water, stir until well blended. Put on stove and cook until mixture thickens, stirring constantly. Add chocolate and butter to mixture, continue cooking and stirring until chocolate and butter melts. Remove from heat. Add vanilla, stirring constantly. Let cool a little. Spread over cake.
Blend sugar, mustard and salt in bowl. Add vinegar. Mix at medium speed. Slowly add oil and continue beating 10 minutes. Add celery seed, onions and coloring.
Cream oleo with sugar. Mix all ingredients together. Bake at 325° for 45 minutes.
Blend the oil and spices in a small bowl. Rub mixture over the entire roast. Place in shallow pan and bake at 350° for 1 to 1 1/2 hours or until internal temperature is 155°. Let stand for 10 minutes before slicing.
In a microwave safe container, stir together sugar and corn syrup. Microwave on High for 4 minutes. Stir in peanuts; microwave on High for 3 to 5 minutes or until light brown. Add butter and vanilla; blend well. Microwave on High 1 to 2 minutes more. Nuts will be lightly browned and syrup very hot!! Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 30 minutes to 1 hour. Break into small pieces. Store in airtight container.
Mix together eggs, oil, sugar and zucchini. Mix all ingredients together and bake at 325° for 1 hour.
In a skillet, melt butter; add sugar, beaten egg and dates. Cook for 5 minutes, after it begins to bubble. Take off heat and add Rice Krispies and vanilla. Drop by teaspoons in coconut and roll to make a ball.
Sift flour, salt and baking powder over whole dates and walnuts. Add sugar. Separate eggs. Add beaten egg yolks to mix. Beat whites to stiff and add vanilla. Add to mix. Bake in loaf pan 1 hour or more, at 350°.
*If using raisins, soak in cool water for 10 minutes, then drain.
In 10-inch skillet, over medium heat, in hot margarine, cook green pepper, celery, onion, oregano, garlic powder and cayenne red pepper until vegetables are tender-crisp, stirring often. Add 1 cup tomato juice. Heat to boiling. Reduce heat to low. Cover; cook 5 minutes.
Boil sweet potatoes with skin on. Peel and mash with fork (not mixer). Add brown sugar, margarine and vanilla. Spoon into hand; add marshmallow and spoon more in hand with marshmallow in middle. Form a ball. Roll in coconut. Put in buttered baking dish in 425° oven for about 15 minutes. Delicious!!
Cook and mash potatoes. Add the rest of the ingredients and beat until fluffy. If necessary add a little milk.
Layer in ungreased 2-quart casserole first 3 items. Mix bread crumbs, cheese and butter; sprinkle on top of soup. Bake uncovered one hour at 350°.
Brown ground beef. Add celery and onion. Cover and simmer 10 minutes. Add soup. Stir and pour into casserole dish. Place chow mein noodles on top. Bake at 350° for 30 minutes.
Cut meat in bite size pieces. Roll in flour and brown in oil. Brown onion in grease. Mix sauce. Add steak and onion to sauce. Simmer for 2 to 3 hours in crock-pot, stirring often. Serve over rice.
Bring Cheddar cheese, cream cheese and margarine to room temperature. Add milk, onion, pimiento, Worcestershire sauce and hot sauce. Beat until combined. Cover and chill 4 to 24 hours.
Melt the chips, add noodles and nuts. Drop on cookie sheet and place in refrigerator and cool.
Beat butter and sugar until fluffy. Add flour and press out on pizza pan. Bake for 15 to 20 minutes or until brown. Cool, then add this filling on top.
Preheat oven to 350°. Beat eggs well. Add remaining ingredients; mix well. Pour into a baking dish sprayed with Pam. Bake 45 minutes.
Fry hamburger and onion. Add soup, sour cream and chiles. Put a little of the mix on bottom of a pan. Put mixture by the tablespoonful onto the flour shell. Roll up and put into pan. Pour sauce on top of enchiladas. Add cheese. Bake at 350° until bubbly.
In huge mixing bowl, beat egg whites and water until frothy, not stiff. In a small bowl, mix together sugar, cinnamon and salt. Pour pecans into egg whites and stir until well coated. Add sugar mixture and stir until pecans are covered. Spread pecans on large baking sheet. Bake at 300° for 45 minutes, stirring every 15 minutes. Remove immediately from baking sheet to cool.
Mix beaten eggs with milk; add butter. Mix sugar and flour together. Slowly add to milk mixture; mix in coconut. Pour into greased pie tins. Bake at 350° for 30 minutes.
Place breast between waxed paper and pound flat. In pie pan combine crumbs, Parmesan, 1 teaspoon oregano, garlic salt and pepper. In bowl stir together butter, parsley and 1/2 teaspoon oregano. Spread herb butter on breast. Add strip of cheese, fold and roll. Drip in melted butter and roll in crumb mixture. Place seam side down in 9 x 13-inch pan. Drizzle remaining butter over. Cover and refrigerate 4 hours or overnight. Bake uncovered 20 minutes at 425°.
Combine all ingredients and marinate for 2 hours. Bake in shallow dish uncovered at 350° for 40 minutes.
Set oven at 400°. Mix margarine, sugar and cinnamon in a small bowl. With a knife, spread the mixture on one side of the bread. Place the bread on an ungreased cookie sheet. Toast in the oven for 8 minutes.
Cook to hard ball stage. Pour over popped corn. Mix good. Batter hands and make into balls.
Preheat oven to 350°. Mix all ingredients together in a large bowl. Pour into a 1 1/2-quart ungreased casserole dish. Set casserole dish in a large baking pan. Add hot water to pan to come about halfway up the outside of the casserole dish. Bake for 60 to 70 minutes.
Mix cake mix according to directions, adding 2 whole eggs. Bake in 2 layers. When cool, split layers with knife or thread, making 4 layers. Mix together coconut, sour cream and sugar. (Save enough coconut to cover the top and sides of cake.) If possible, mix coconut and sour cream with the sugar the day before baking the cake. After the cake has cooled and been sliced, spread the coconut mixture on each layer. Stack layers, using toothpicks to hold the layers in place, then spread the top and sides of the cake with whipped topping and sprinkle with coconut. Refrigerate 2 days before serving to improve the flavor.
Brown and drain meat; add onion and green pepper. Cook until tender. Add barbecue sauce, mushrooms and salt. Simmer 15 minutes. Cut bread in 1/2. Scoop out center. Place 6 slices of cheese in bottom. Fill with hot meat. Cover with remaining cheese. Put top back on bread and wrap loaf in tinfoil. Bake at 400° for 10 to 12 minutes.
Cream butter and sugar; beat in eggs, one at a time. Beat in flour and half and half (alternate). Add flavoring. Cook in 350° oven for 1 1/2 hours. Double for two cakes; freeze one for later.
Mix all ingredients; reserve half of the cheese to sprinkle on top. Pour into a greased 9 x 13 baking pan or dish. Bake at 350° for 1 hour. Cut into squares.
Combine cream cheese, sugar, eggs and vanilla and beat until smooth. Line the cups of a muffin tin (12 cup muffin tin) with paper liners. Put a vanilla wafer into the bottom of each cup, then fill three quarters full with cheese mixture. Bake at 350° for 25 minutes. When cool, top each cake with pie filling.
Cook chicken tenders until done. Pinch the tendon off of each tender, being careful not to waste any meat. Discard the tendons. Cut tenders in 1/2-inch pieces. Place tenders in bowl; cover and place in refrigerator while you prepare the other ingredients for the chicken salad.
Dissolve yeast in water. Combine flour, salt, lemon rind, and 1/4 C of sugar in a large bowl. Cut in margarine.
Combine graham cracker crumbs and margarine. Press into 9 x 13-inch dish. Mix confectioners sugar, cream cheese, softened and egg. Spread over crust. Add bananas, sliced, over cream cheese mixture and crushed pineapple, drained. Top with Cool Whip. Sprinkle nuts on top. Refrigerate.
Brown bacon slices and set aside. Brown the hamburg and onion in part of the bacon fat. Partially drain the Great Northern beans and mix with the pork and beans in a large casserole (5-quarts). Add the hamburg and onion. Season with remaining ingredients. Bake 1 hour at 350°. Put bacon slices across other ingredients for the last 15 minutes.
Quarter biscuits. Put in plastic container or Baggie. Pour brown sugar and cinnamon mixture over balls. Cover and shake until well coated. They may clump together, just pull apart and shake a little more. Arrange evenly in Bundt pan. Sprinkle nuts and/or raisins on top (optional). Pour melted butter over whole thing. Bake at 350° for 18 to 20 minutes. Turn out of pan immediately.
Line 8 x 8 dish with whole graham crackers. Drain juice from cherries and set juice aside. Spread drained cherries over whole graham crackers in dish. Sprinkle sugar over cherries and set aside.
In small bowl, mix sugar, cocoa and salt thoroughly. In large bowl, beat together eggs, margarine, milk and vanilla. Gradually beat in sugar mixture. Pour filling into unbaked pastry shell. Bake at 350° until filling is set, but still somewhat soft in center, approximately 45 to 50 minutes. Do not overbake.
Combine eggs and sugar; mix well. Sift flour, baking powder and salt together. Add together. Add dry ingredients alternately with milk to egg mixture; stir well. Pour into greased 8 x 12-inch pan. Pour melted butter over batter; sprinkle with additional sugar and cinnamon. Bake at 375° for 20 minutes.
Take round steak pieces and lay them out. Brush top side with melted butter. Salt and pepper each one. Layer onion and garlic on each side. Roll up each piece and stick with a toothpick to hold the roll. Dip in flour and brown on all sides. Take 2 cans of mushroom soup and either put in a baking pan with 1 can of water or in a crock-pot. Place meat in receptacle. When baking, cover with foil and place in a 350° oven for 1 1/2 hours.
Cook eggs and shred; set aside. Start with well-chilled cooked rice. Break up the rice into loose rice. Oil wok and heat. Put rice into wok and cook, constantly turning it. Add salt, Accent, soy sauce, sesame oil, meat and vegetables. Cook until done. Serves 4.
Cream shortening and sugar. Add beaten eggs and beat well. Add dry ingredients, beating well. Add oatmeal, vanilla and nuts. Shape in rolls and wrap in waxed paper. Place in freezer and bake as needed. Slice 1/4 inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes. Yields 5 dozen.
Cut chestnuts in half; place in medium hot oven until shells and inner	brown skins peel off easily. Peel	the chestnuts and put in enough water	to cover. Add sugar and salt; boil until chestnuts are very tender. Remove from heat; drain and mash or puree in blender with remaining ingredients. Can be garnished with whipped cream, fruit, etc. Serves 6.
Mix ingredients together and stir until smooth. Serve with all kinds of fruit (sliced bananas, apples, mandarin oranges and pineapple chunks).
Flatten crescent rolls out on cookie sheet and bake 10 minutes (cool). Mix cream cheese, mayo, sour cream and dressing. Mix together and spread on top of cooled rolls. Top with choice of cut up veggies such as lettuce, broccoli, tomatoes, mushrooms and olives. Sprinkle with grated cheese and cut into squares.
Preheat oven to 350°. Mix ingredients by hand. Form the balls the size of half dollars. Place on ungreased cookie sheet, about 1 inch apart. Bake for 35 minutes, or until brown.
Add whites to sugar. Add nuts, chips and vanilla. Drop by teaspoon on ungreased cookie sheet. Place in preheated 350° oven. Turn off oven and leave overnight. Tops may be decorated to fit occasion.
Spread apples evenly in an 8 x 8 x 2-inch square pan. Sprinkle apples with water and cinnamon. With pastry blender, mix sugar, flour and butter until crumbly. Spread mixture over apples. Bake, uncovered, at 375° for 30 minutes. Serve warm.
Heat oven to 375°. Beat egg, water, butter, oil, sugar, cinnamon and 1/2 the cake mix until smooth. Add remaining cake mix, oats, raisins and nuts. Blend and spread in two 9 x 9 x 2-inch square pans or a cookie sheet. Bake 10 to 12 minutes.
Beat eggs and add remaining ingredients; cook until it starts to thicken. Remove for heat and cool.
Brown the first 4 ingredients until tender; add all remaining ingredients except cheese. Simmer for 1 hour on very low temperature. Add Jack cheese to thicken, just before you serve. Top with chopped fresh onions, if desired. Serves 6.
Cook sliced potatoes in 1/2-inch boiling salted water 10 minutes. Drain and arrange in alternate layers with onions in a greased 1 1/2-quart casserole. Pour White Sauce over and bake, uncovered, in moderate oven at 350° for 45 minutes or until potatoes are tender. Serves 4.
Melt butter in small skillet. Add green pepper and onion. Saute until tender. In a mixing bowl, toss together zucchini, bread crumbs, Parmesan cheese, salt and pepper. Add sauteed vegetables and mix well. Place the mixture in buttered 1-quart casserole. Bake in preheated 375° oven for 20 minutes. Remove from oven. Arrange tomato wedges on top of casserole and bake 5 additional minutes. Sprinkle Cheddar cheese over tomatoes and continue to bake until cheese is melted. Serves 6.
Saut onion in oil in Dutch oven 5 minutes or until tender. Stir in tomatoes and remaining ingredients. Reduce heat and cook, stirring often, 10 minutes or until okra is tender.
Beat together eggs and milk; set aside. Fry sausage and drain grease. Place in casserole dish, then add grated cheese and bread crumbs. Pour in egg mixture. Cover with Saran Wrap. Place in refrigerator overnight. Next day, cook, uncovered, 45 minutes to 1 hour in 350° oven.
In a 9-inch pie pan, spread butter on bottom and sides. Press pecan halves, rounded sides down, into butter. Put brown sugar evenly over pecans. Roll out enough pastry for lower crust. Place in pie plate over brown sugar and pecans. Pare and slice apples. Sprinkle apples with lemon juice. Combine flour, sugar, cinnamon, nutmeg and dash of salt; toss with apples. Put apples in pie pan. Roll out top crust and put over pie. Pinch edges. Prick top of pie with fork. Bake at 400° for 50 minutes. Remove from oven. Cool 5 minutes; invert and remove pie pan carefully. Serve warm or cool.
Cook noodles until almost done and drain. Combine in saucepan the rest of the ingredients and heat until the bouillon cubes are dissolved. After draining the noodles, pour the mixture over the noodles and cook until not soupy.
Brown meat until brown. Put all other ingredients together and cook for 40 minutes. Allow to stand for 1 hour and reheat.
In medium saucepan heat butter and water to rolling boil. Add flour and stir vigorously over low heat until mixture forms a ball, about one minute. Remove from heat, add eggs one at a time beating thoroughly. Drop from spoon onto ungreased baking sheet, 3-inches apart. Bake in 400° oven for large 40 to 50 minutes. Small ones 30 minutes. Cool; fill with whipped cream.
Grind vegetables. Put salt in mixture and let stand 2 hours. Drain, rinse once and drain again. Squeeze out vegetables. Mix rest of ingredients except cornstarch into vegetables; boil 10 minutes. Thicken with cornstarch and water. Pack into hot jars and seal.
Mix fruit, sugar and cinnamon and put in lightly greased casserole. Mix brown sugar, flour, pecans, butter and Quaker oats and sprinkle over fruit mixture. Bake at 375° for about 40 minutes.
In saucepan, heat cream of mushroom soup, Ro-Tel and cream of chicken soup. Crumble the Doritos chips. Layer the ingredients as follows: chips, chicken and liquid. Repeat layers; top with cheese. Bake at 350° for 20 minutes in a casserole dish.
Saute zucchini and onion in margarine until tender (10 minutes). Mix in seasonings.
In a 10-inch skillet over medium heat, in hot margarine, cook mushrooms, green onion and garlic until tender, stirring occasionally. Add broth and shrimp; heat to boiling.
Beat eggs. Add sugar, then sifted dry ingredients. Drop by teaspoons on greased cookie sheet, no more than 6 at a time. Bake at 400° for 5 minutes or until lightly browned. Roll into cone shape while hot (before rolling fill with Cool Whip and pineapple); fasten with toothpicks.
Brown meat with onion; drain. Layer meat, beans and cheese on top of tortilla chips which have been spread on the bottom of an oblong baking dish. Mix Ro-Tel with soup and pour on top of mixture. Bake at 350° for 1/2 hour or until cheese is melted.
Mix mochiko and sugar. Add milk and water. Stir until well mixed. Add extract and food coloring. Mix well. Spray a 5 cup microwave Bundt or ring pan with Pam. Pour mixture into pan. Cover with plastic wrap. Microwave on High for 5 minutes. Remove and cool (be careful, the mochi will be very hot and sticky). When completely cooled, cut with plastic knife and roll in potato starch or kinako.
Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; cover and simmer 45 to 60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency. Yield: 6 to 8 servings.
In large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt. Mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. Garnish with whipped cream if desired.
Cook first 3 ingredients until thick. Add coconut. Spread on devil's food cake mix.
Melt butterscotch morsels in a double boiler. Stir until all melted. Remove from heat and stir in cocktail peanuts and chow mein noodles. Drop by spoonful on wax paper and cool in refrigerator.
Pour melted butter into 9 x 11 x 2-inch pan. Beat egg whites until foamy, gradually add sugar. Pour sugar mixture over pecans; spread in pan over butter. Bake at 325° for 30 minutes, stirring every 10 minutes. Cool.
Mix well. Roll in small balls and press down slightly with a fork that has been dipped in water. Bake at 350° for 10 minutes. While still quite warm, roll in powdered sugar.
Combine all ingredients with hands. Shape loosely into small balls and bake at 300° for 15 to 20 minutes or until brown.
Mix all ingredients, except pickling spice and vinegar. Pack into gallon jar, placing bag of pickling spice in center. Pour vinegar over all. Place a layer of plastic wrap over jar and seal with lid. Every day, turn jar. Do this for 30 days. Then place in refrigerator and serve chilled.
Dip both sides of the biscuits in melted margarine, then roll in cinnamon and sugar mixture. Put in greased pan. Make indentations with finger; fill with pie filling. Bake at 325° for 15 to 20 minutes. When cool, drop powdered sugar frosting in center.
Prepare brownie mix and bake according to package directions in 9 x 13-inch pan. Prick top of warm brownies, using fork. Drizzle with coffee-flavored liqueur. Let cool and crumble. Prepare pudding mix according to directions, omitting chilling.
Bring to a boil the sugar and Karo. Boil 1 minute, stirring constantly. Remove and add chunky peanut butter and butter. Stir well. Add Cocoa Puffs. Stir. Drop by spoonfuls on cookie sheet. Let cool and set.
Cut beef in thinnest possible slices. Pound flour, salt and pepper into meat. Cut into strips about 3 x 1/2-inch. Dice onions and fry slowly until soft and just turning yellow. Then add meat and saute until well seared. Add tomato paste and enough beef stock to just cover. Add soy sauce to taste. Simmer until tender. Transfer to top of double boiler and add sour cream and mushrooms. Serve with rice.
Mix ground beef, salt, eggs, margarine and onion together. Shape in 2-inch balls and roll in flour. Brown on all sides in the margarine. Add 1 1/2 cups bouillon and the bay leaf. Bring to boil, cover and simmer 1/2 hour. Mix 1/4 cup flour with remaining bouillon until smooth. Stir into mixture and cook, stirring gently, until thickened. Good with mashed potatoes.
Combine all ingredients and mix well. Let stand at least 2 hours (overnight is better). Serve at room temperature.
Sift flour with salt. Stir into butter in medium-size mixing bowl. Add eggs beating until well blended. Bring broth to boil in large saucepan or kettle with salt, pepper, thyme and turmeric. Add onion, corn, limas and turkey. Return soup to boiling. Drop dumpling batter by teaspoonsfuls into boiling soup to make 12 dumplings. Lower heat to keep soup simmering; cover and cook 20 minutes or until dumplings are cooked through. Serve in warm soup plates or bowls. Sprinkle with finely chopped parsley if you wish. Serves 6.