HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Lightly grease 15 x 10 x 1 1/2-inch pan or spray with vegetable cooking oil spray; set aside. Combine mustard, honey and lemon juice in shallow dish. Place crumbs in another dish. Dip chicken pieces in mustard mixture, turning to coat, then in bread crumbs. Place on pan. Drizzle evenly with oil. Bake in oven 30 to 35 minutes or until golden brown and cooked through.
Drain peas, corn and beans. Set aside. Place onions, celery, pepper and pimentos in bowl.
Split English muffins in half to make 12 rounds. Spread butter on each half. Put about 2 tablespoons of sauce on each half and spread. Spread some of the cheeses on each half and then pepperoni or hamburger. Top with sprinkled Parmesan cheese. Put all halves on cookie sheet and bake at 425° for 20 to 25 minutes or until brown. These are fun for kids to make!
Dissolve yeast in water and set aside for 5 minutes. Mix flour, baking soda, baking powder, salt and sugar. Cut in shortening. Stir in buttermilk and yeast mixture. Turn on lightly floured board and knead lightly a minute or two. Roll to 1/2-inch thick. Cut with round 2-inch cutter. Put in greased pan 1 inch apart. Cover and let rise 1 hour. Bake 400° for 10 minutes.
Blend butter, sugar, spices and salt. Beat egg yolks and add to mixture. Sift in baking powder and flour. Add water and honey. Put fruit and nuts through food chopper; dust well with flour and add to mixture. Follow Solomon's advice for making good boys (first clause for Proverbs 23:14). Fold in stiffly beaten egg whites.
Cream butter. Add sugar until smooth. Add eggs and beat well. Add sifted dry ingredients and soured cream. Mix well. Drop by teaspoonfuls onto cookie sheets. Put raisins or nuts in center of each. Sprinkle with sugar. Bake in moderate oven, 350°, about 12 minutes. Makes 7 dozen.
Grease and flour a 9 x 13-inch rectangular baking pan. Preheat oven to 350°.
Mix plaster of Paris and cold water together slowly. Add colored paint. If mixture is a little dry, add a little more water. Pour into styrofoam egg cartons and let dry overnight.
Blend all ingredients thoroughly. Roll into 1 1/2-inch roll on waxed paper. Cover with wax paper. Cut into 2-inch lengths. Wrap in foil and freeze. Remove from freezer after 4 hours or more. Slice and bake at 350° for 15 minutes.
Debone venison, removing as much fat and gristle as possible. Using very sharp knife or electric knife, slice venison into 1/8-inch strips.
Drain and flake tuna. Cook noodles according to package. Drain and rinse in hot water. Combine noodles with tuna, celery and green onions. Blend in sour cream, mustard, mayonnaise, thyme and salt. Spoon half of mixture into buttered 2-quart casserole. Top with half of the zucchini. Repeat layers. Top with grated cheese. Bake at 350° for 30 minutes or until hot and bubbly. Sprinkle with chopped tomatoes.
Mix cheese, pimentos, sandwich spread, onion and beer. Flavor to taste with Tabasco sauce and refrigerate.
Cook squash and onion until done. Drain. Add eggs, bacon (crumbled), shredded cheese and bread crumbs to squash and onion. Add salt and pepper. Bake until cooked thoroughly. Add Mozzarella cheese to top and melt.
Mix seasoned dressings, oleo, and broth together. Put 1/2 in greased 9x23 inch pan. Mix vegetables soup, milk and chicken together. Put on top of dressing. Cover with remaining dressing. Bake 350 degrees for 1 hour or until done.
Line bottom and sides of 8-inch square or 1 1/2-quart baking dish with wafers. Combine pudding mix, milk and butter in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; lay slices of bananas over wafers, then add a layer of pudding. Repeat layer, wafers, bananas and pudding. Chill 3 hours. Serve whip creme topping. Mother used meringue topping. Garnish with bananas.
Butter the bottom of pan. Slice whole bag of apples thin. (Put in pan.) Put dash of salt, cinnamon, water and apples as well. Mix.
Mix all ingredients, except the vinegar, in a soup pot; cook until the lentils are very soft, about 1 hour. Stir in vinegar at the end and serve.
Boil a large	fryer until tender. Salt to taste. Remove skin and remove meat from bone. Cut into small pieces. While chicken is cooling, cook 1 large package of noodles in chicken broth. Mix the soups, pimientos, green pepper and 1/2 of the grated cheese together. Add chicken. Pour into a greased casserole dish and sprinkle remainder of cheese on top.	Bake for 30 to 40 minutes in a 350° oven.
Pour crushed pineapple & juice in a mixing bowl. Dissolve Jell-o in pineapple. Mix in sour cream, then cool whip, and nuts. Pour into dish and refrigerate overnight.
Dissolve yeast in water. Scald milk and shortening. Beat eggs and add sugar and salt. Add all ingredients to yeast mixture. Add flour until all has been used. Let rise until double in bulk. Roll on lightly floured surface and cut in 1 1/2 to 2-inch strips, diamond shapes or triangles. Let rise again and fry in heated oil.
Beat egg whites with sugar. Add baking powder and vanilla. Crumble crackers and blend with chopped pecans. Fold egg white mixture into pecan mixture. Bake in a greased 9-inch pie plate at 350° for exactly 28 minutes and no longer. Serve with whipped topping.
Mix first 7 ingredients in a medium size sauce pan and bring to a boil; boil for 5 minutes. Allow this mixture to cool until it is completely cold (mixture must be cold). Stir in flour; mix well. Dissolve baking soda in 2 tsp. hot water; add and mix well. Pour into a greased tube pan. Bake for 1 hour at 350° to 375°.
Place crabs in a large pot. Add potatoes, onion, salt and pepper, grease from fatback or oil and water. Cook over medium heat for approximately 15 minutes or until full boil begins.
Cream sugar and oleo. Add egg. Add molasses. Sift dry ingredients; add to creamed mixture. Place in refrigerator about 2 hours. Roll in balls; dip in sugar and place on greased cookie sheet, 2 inches apart. Bake at 350° for 10 to 12 minutes. Loosen with spatula 1 minute after removing from oven.
Drain and flake salmon, removing skin and bone. Combine salmon with next 6 ingredients; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture in 8 x 12 log. Roll in nut mixture. Chill well and serve with crackers.
In a 2-quart casserole, mix all ingredients well. Cover and bake for 40 to 45 minutes at 250°. Serve hot with cocktail rye.
Mix ingredients and add enough flour to make stiff dough. Pat a thin layer into cake pans. Make about 8 layers. Put together with cooked dried apples. Bake at 350° for approximately 20 to 25 minutes or until cakes begin to brown.
Cut banana, apple and orange into bite size pieces. Drain juice from fruit cocktail and pineapple. Save juice in a bowl. Mix all the fruit together. Add lemon juice to other juice and blend in pudding mix. Mix well and pour over fruit. Chill well and serve.
Mix the 1 cup sugar with flour and salt in pan. Stir in milk until smooth. Cook slowly over direct heat, stirring constantly until mixture boils and thickens. Slowly stir in a little of hot mixture into yolks and return yolks to pan. Cook 2 minutes longer. Remove from heat and stir in juice and rind gradually in small portions. Stir in butter. Pour into cooled shell. Then cool and beat egg whites until stiff and gradually beat in 1/4 cup sugar. Beat until thick. Place on top of filling and bake until brown.
Finely chop the onion and peppers and mince the garlic. Saute in 1 tablespoon oil in a Dutch oven. Drain the pinto beans, reserving the fluid. Add beans to onion, pepper and garlic and simmer for about 1 hour. Mash beans. If beans are dry, add reserved fluid. Use mixture for burritos, nachos, etc. (See Topoppo Salad recipe.)
Mix together eggs, sugars and other ingredients. Pour into raw crust and bake for 1 hour in moderate oven.
Have ready an angel food or Bundt pan; spray with Pam (grease pan generously with oleo). Melt last 2 ingredients in saucepan. Mix popcorn, peanuts and M & M's. Pour melted mixture over popcorn mixture. Stir quickly. Pack tightly in pan. Let stand for awhile. Turn out on foil. Freezes well.
Mix the sugar and melted oleo; add flour, stirring until smooth. Add juice and pineapple chunks. Top with grated cheese. Crumble Ritz crackers over to cover evenly. Bake at 350° for 30 minutes. Good with baked ham.
In the top part of a double boiler, pour 1 cup sugar. Add enough water so as to get all of the sugar wet. Place on high heat until medium gold. Then take it off the heat and move the pan around until the sides, as well as the bottom, are covered with the caramel and caramel has stopped moving.
In a jar or bowl, combine yogurt, olive oil, onion, chopped parsley, mustard, salt and pepper. Shake vigorously. Yields approximately 1 1/4 cups. Serve with tossed salad, sliced tomatoes or cold vegetables.
Combine flour and sugar in double boiler. Add boiling water, stirring constantly. Add egg yolks, stirring vigorously. Cook until mixture drops in thick sheets. Add butter, lemon juice and rind. Cool. Pour in baked shell. Top with meringue.
Blend spices. Rub mixture over salmon. Allow to stand 5 minutes. Grill or broil until fish flakes easily with a fork.
Brown pork chops. In a 2-quart casserole, layer potatoes, sprinkle with flour, salt and pepper. Repeat ending with potatoes. Dot with butter, sprinkle with cheese and top with pork chops. Pour milk over casserole. Bake covered at 375° for 45 minutes. Remove cover and bake for 20 minutes. Serves 2 to 4.
Cook sweet potatoes, mash and mix with other ingredients. Place in baking dish and cover with topping.
Blend all of the ingredients. Pour into greased, floured bundt pan. Bake at 350 F for 50 minutes.
Simmer sugar, water, cinnamon and cloves for 30 minutes. Strain, removing cinnamon and cloves. Add pineapple, orange and lemon juice. Pour over ice or frozen pineapple juice cubes.
In 2 qt. shallow baking dish mix soup, water, rice, paprika, and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375°F for 45 min. or until done. Serves 4.
Sift together flour, soda and salt. Set aside. Cream together butter, sugars and peanut butter. Add flour mixture gradually and cream well. Add egg and vanilla and mix thoroughly. Shape into balls with teaspoon and roll in granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place chocolate candy kiss in center of each cookie. Return cookie sheet to oven and bake 2 more minutes.
Brown ground beef and onion. Drain	fat. Add taco seasoning mix and	water.	Bring to boil. Reduce heat and simmer 20	minutes, stirring occasionally. Combine refried beans and 1/3 cup taco sauce. Spoon half of bean mixture into bottom of pastry shell. Top with half of meat mixture, half of cheese and all of corn chips. Repeat layers with remaining bean mixture, meat mixture and cheese. Bake at 400° for 20 to 25 minutes. Top with lettuce and tomato. Serve with remaining taco sauce. Yield: 6 servings.
Slice bacon into 1/2-inch pieces and saute until crisp. Drain, reserving 1 1/2 cups fat. Saute onions in fat until golden. Cook green beans in kettle with onions, vinegar and pepper until beans are desired degree of doneness. Add bacon bits and chopped peanuts. Makes 50 (2 1/2 ounce) servings.
Blend dry ingredients; set aside. Cream the butter and sugar, creaming well. Add egg, milk and vanilla. Add dry ingredients gradually. Chill dough 1 hour. Roll out on floured surface, half at a time, to 1/8-inch thickness. Cut into desired shapes. Place on ungreased cookie sheet. Bake at 375° for 5 to 8 minutes.
Preheat oven to 350°. Grease and flour 10 x 13-inch pan. Mix cake mix, 1 egg and 1/2 cup salad oil until crumbly. Press into bottom of pan and bake 20 minutes. Beat remaining eggs, syrup, sugar and butter.	Stir in pecans. Pour on top of cake batter and bake 45 minutes or until set. Cool and cut.
Roll each biscuit real thin; spread with butter and sprinkle with 1 cup of the sugar. Sprinkle with cinnamon. Roll each biscuit jelly roll style and cut in half. Place in a 9 x 12-inch pan or casserole. Melt rest of sugar (2 cups) in about 2 1/2 cups boiling water (more if needed). Pour over rolls. Be sure to have enough water to cover well. Bake until brown.
Preheat the fryer. In a saute pan, over medium heat, brown the pork meat. Remove the meat from the pan and drain on a paper-lined plate. In a large saute pan, over medium heat, melt the butter. Add 3 tablespoons of the flour and, stirring constantly, for 4 to 5 minutes, make a dark brown roux the color of chocolate. Add the onions and bell peppers. Stir constantly for 3 to 4 minutes until wilted. Add the garlic and cook, stirring, for 1 minute. Add the pork and cook, stirring constantly, for 2 to 3 minutes. Add the water. Season the mixture with salt and cayenne. Reduce the heat to medium-low. Simmer for 45 to 50 minutes, stirring occasionally. Stir in the rice, green onions, dash of Tabasco pepper sauce and 1/2 cup of the bread crumbs. Mix well. Remove from the heat and let cool for about 20 minutes.
Have lye water cold and fat lukewarm before mixing. Stir until it starts to thicken, then add turpentine and Borax. Add enough bluing to tint.
Combine beef, onion, rice, cracker crumbs, milk, salt, pepper and seasoning. Mix well. Shape into balls; brown on all sides. Add soup which has been diluted with water. Cover and simmer about 1 1/4 hours. Remove from heat. Add mushrooms. Bring to boil and serve with mashed potatoes and green beans.
Mix all ingredients except bacon. Fry bacon and drain on paper towel. Bake beans 30 minutes and crumble bacon on top of beans just before serving.
Blend all ingredients and chill. Serve with cut up fruit (apples, bananas, kiwi, etc.).
Bake at 350° until melted. Do not overcook (cream will curdle).
Gradually add sugar to butter in a large mixer bowl, creaming at medium speed of mixer until light and fluffy. At medium speed, add eggs, one at a time, beating well after each. At low speed, add flour and lemon extract. Pour batter into well-greased 15 x 10 x 1-inch jelly roll pan. Mark off into 20 squares. Place 1 heaping tablespoonful of pie filling in center of each square. Bake at 350° for 45 to 50 minutes. While warm, sift confectioners sugar over cake. Cool; cut into squares. Makes 20 servings.
Mix sugar, cornstarch and salt; blend well. Add milk and beaten egg yolks.	Stir until well blended and cook over medium heat until thick. Add vanilla and coconut; stir well. Pour into baked pie	crust.	Top with meringue and sprinkle with coconut. Brown in a 350° oven.
Combine carrots with the soup and cheese. Mix butter and bread crumbs and sprinkle over carrots. Bake at 350° for about 20 minutes or until crumbs are brown.
Combine all ingredients and refrigerate for 24 hours. (Do not blend in blender.) Thin with buttermilk. Dip with tortilla chips.
Prepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions; remove from oven and cool.
Beat egg, add sugar and salt. Mix well. Add milk. Fold in flour which has been mixed with baking powder. Place dumplings in broth by spoonfuls. Cover and cook for 15 minutes.
Rub the shells over with margarine. Combine all ingredients except cheese and shells and mix. Layer in 9 x 13-inch dish in this order: shells, meat mixture and shredded cheese. Repeat, ending with cheese. Bake 30 minutes at 350°.
Mix chicken soup, broth and mayonnaise in bowl. Cook chicken and broccoli. Line baking pan with broccoli and dot with butter. Cut chicken over broccoli. Then pour soup mixture over chicken. Then layer grated cheese, then Pepperidge Farm dressing. Bake at 350° until bubbly, about 20 to 25 minutes.
Mix first 3 ingredients and sift. Add butter; fold in cheese and nuts. Bake 10 to 20 minutes at 350°. Roll to the size of a marble; press flat with fork.
Mix and freeze ingredients. Set out 1 hour before serving. Pour 1 quart of club soda for every 2 quarts of punch.
Crumble sausage and brown with onions and drain. Mix everything together and bake in a greased pan at 325° for 35 minutes or until brown.
Cream sugar and shortening together; add eggs. Beat until light and fluffy; add dry ingredients with milk alternating until soft dough is formed. Roll thin. Bake at 350 degrees for 10 minutes.
Wash and dry chicken or hens. Sprinkle inside with salt, pepper and/or nutmeg. Place chicken or hens on rack, breast side down, in shallow pan. Stuff cavities with apples. Roast at 350° for about 45 minutes (35 minutes for hens) or until juices run fairly clear when pierced. Turn chicken (hens) upside down. Brush with melted butter. Fold ham and cheese slices around chicken. Roast at 400° for another 20 to 35 minutes or until chicken is tender and nicely browned.
Mix and have fun. Use raisins, candy, etc., to decorate your creations.
Sprinkle lemon juice over chicken and toss well. Add celery, Miracle Whip, almonds, onion and salt and mix thoroughly. Just before serving, stir in croutons or sprinkle them on top.
Mix together bread crumbs, cheese and spices. Melt margarine. Dip wings in melted margarine and roll in bread crumb mixture. Place in greased shallow pan or cookie sheet. Make sure sides of wings are not touching. Bake 1 hour at 350°.
Cream the cream cheese, butter and powdered sugar together in bowl. Mix milk and pudding until creamy, then add Cool Whip.
Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened and bubbly. Stir in sausage, salt, and pepper. Serve immediately over biscuits.
Mix together eggs, lard and milk, then your dry ingredients. Bake at 350°.
Prepare tofu as in Tofu Salad Delight, cutting in strips instead of cubes. Whole wheat flour, plain white flour (unbleached) or cornmeal can be used to coat the tofu.
Put all into pot and cover with water. Cook until meat is tender. Meat will be very sweet. You can use the stems and leaves of fresh beets also.
Mix first 3 ingredients. Bake cake as directed in 13 x 9 x 2-inch pan; cool. Take half of cake; break into pieces. Put in large bowl, layer with half pudding, half pineapple, half cherry pie filling, half bananas, half coconut and half Cool Whip. Repeat layers. Top with nuts. Chill and serve.
Peel, chop into cubes, then boil squash until tender. Saute onion in butter in a frying pan. Add sausage; cook until completely browned. Add cooked squash to sausage mixture. Salt and pepper to taste.
Soften cream cheese; mix all ingredients. Let firm in refrigerator, then roll in coconut.
Thaw the blueberries well; drain off syrup and save. Sift together the dry ingredients. Measure the blueberry syrup. There should be about 1/2 cup. If not, add water to complete the measure.
Line greased Bundt pan with nuts. Quarter biscuits and roll in cinnamon and sugar. Put in greased pan and sprinkle nuts on biscuits. Melt butter, brown sugar and water. Boil 2 minutes and pour over biscuits. Bake at 350° for 25 minutes.
Brown ground beef and drain. Add soup and salsa to beef. Set aside. Line a 9 x 13-inch pan with 2 large tortilla shells. Layer with 1/2 beef mixture. Sprinkle 1/2 of the cheese, then put the other 2 shells on top. Put remaining beef on top of the shells. Bake for about 30 minutes at 300°. Top with remaining cheese and let melt (you could use chicken instead of beef).
Put grated cheese in buttered 9 x 13-inch pan. Pour peppers on top. Pour beaten eggs over entire pan. Bake at 300° for 45 minutes. Serve warm or cold.
Mix flour, sugar and margarine with hands. Pat into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Spread with thick layer of peanut butter while warm. Melt chocolate chips with water and syrup. Spread. Cool and cut.
Heat oven to 350°. In large skillet, cook and stir celery, onion and green pepper in butter until onion is tender. Stir in tuna and remaining ingredients.
Make chocolate cake in a long flat pan. Using a large glass bowl, put in ingredients in order: cake (cut up to fit in bowl), Skor bars (crushed into small pieces), Cool Whip and top with cherries. Serve chilled.
Steam carrots just until tender. Transfer to serving bowl and keep warm. Combine orange juice, sugar and margarine in a saucepan and heat almost to boiling point. Dissolve cornstarch in water; stir in and cook until clear and thickened. Add ginger. Pour over carrots.
Mix good and chill. Keeps for a week in refrigerator. Roll on floured board when going to use.
Preheat oven to 400. Coat large nonstick skillet with cooking spray. Place over medium high heat until. Add chichen, cook 4 minutes on each side (or until browned). Place chicken in an 11 x 7 inch baking dish coated with cooking spray. Combine hot sauce and next 4 ingredients: Pour over chichen. Bake, uncovered, at 400 for 25 minutes.
Combine flour, sugar, baking powder and salt in a medium-size bowl. Beat egg slightly in small bowl. Mix in oil and milk. Add to dry ingredients. Stir. A few small lumps in batter is good. Add more or less milk to have thicker or thinner pancakes. Pan is ready when drops of water bounce all over it. Drop batter by spoonful onto lightly greased hot pan at 380°. When bubbles appear and edges begin to dry, turn to brown the other side. Serve hot with butter and maple syrup. Makes 12.
Boil raisins and water 10 minutes. Drain and cool; add enough water to make 2 cups liquid. Add sugar, margarine, flour, soda, salt, cinnamon, cloves and add raisins last. Bake in greased 9 x 13 pan in slow oven about 40 to 45 minutes.
Grease 1 1/2-quart rectangle glass dish. Line the bottom (not the sides) with chocolate wafer crumbs. Cream butter and confectioners sugar, adding the egg and bourbon. Spread this mixture on crumbs. Cover and set in the refrigerator for an hour. Whip cream with sugar and add vanilla. Fold in chopped pecans and spread this mixture on top of mixture. Cover with more crushed wafers. Let stand in the refrigerator, covered, for overnight. Cut in 8 pieces.
Cream sugar and butter. Add flavorings. Add beaten eggs. Add a little flour and whipping cream until flour is gone. Pour into a greased and floured mold. Bake at 325° in cold oven for about 1 1/2 hours.
Mix flour, salt and shortening together. Add vinegar to milk. Blend all together. Roll on floured board. Makes a double crust.
Cream shortening and sugar. Add 1 tablespoon orange rind. Add eggs, one at a time, flour, salt, soda, buttermilk, dates and pecans. Bake in a greased and floured tube pan for 1 hour and 20 minutes in a 350° oven.
Melt chocolate with margarine in saucepan over very low heat, stirring constantly until smooth. Remove from heat. Blend in sugar, eggs, salt and vanilla; beat well. Stir in coconut. Drop from teaspoon onto greased baking sheets. Leaving 1 1/2 inches between. Bake at 325° for 15 minutes. Cool on racks. Makes about 3 dozen.
Mix together flour, milk and oil until flour is damp. The mixture is thick but able to be stirred with a fork. Whip mixture with fork for a few seconds. Turn dough onto a floured surface and knead 8 to 10 times or until dough becomes firm and smooth. Pat out dough into 3/4-inch thickness. Cut with biscuit cutter. Bake at 400° for 15 minutes or until lightly browned.
Brown ground beef, onions and green bell peppers. Drain; add chili beans and tomato sauce. Simmer and serve hot.
Drain pineapple and oranges. Mix cottage cheese, Cool Whip and Jell-O (dry) together. Add fruit. Serve immediately.
Combine the juices and lemonade. Put a block of ice in a punch bowl. Add the juices and club soda. Serves 35.
Saute bacon in skillet until crisp. Remove bacon and drain on paper towels. Add rice to bacon dripping remaining in pan and cook until browned. Add onions and cook until golden. Add bacon and remaining ingredients. Cover and cook until rice is tender. More liquid may be added in the form of tomato juice or beef or chicken stock. Serves 4.