HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven at 425°. Remove skin from chicken. Split breasts. Place chicken in ungreased baking pan. Spread 1 teaspoon soft butter or margarine on the chicken pieces. Sprinkle with salt and pepper. Drizzle with lemon juice. Bake uncovered for 35 to 45 minutes until tender. Sprinkle with snipped parsley. Serves 2. Calories per serving: 225.
Mix all ingredients together. Pour into muffin tins and bake at 350° until brown.
Mix the dry ingredients. Add melted margarine and beaten egg; mix well. Add apples. Place in unbaked pie shell; bake at 350° for 45 minutes.
Cook until thick: brown sugar, water, rhubarb and cornstarch or flour. Stir butter, flour, oatmeal and cinnamon into crumbs. (May use pastry blender.) Place a layer of crumbs in bottom of pan. (Save a little for the top.) Cut rhubarb (raw) in about 1-inch pieces over layer of crumbs. Add cooked mixture. Sprinkle saved crumbs on top. Bake at 350° for 1 hour.
Cut the beans in half crosswise and then lengthwise (as for French-cut beans). Place in large saucepan. Add water to cover. Bring to a boil and cook, covered, until beans are tender. Drain and return beans to the pot.
Put jello in blender. Pour in boiling pear syrup plus water to make one cup and blend. With blender on, add chunks of cream cheese and pears. Pour into bowl and refrigerate until set. Blend in whipped cream (or Cool Whip) and pour into mold. Serves about 8. Especially good with grilled chicken.
In a large bowl, combine the first seven ingredients. Add beef and mix well. Shape into a loaf and place into a greased loaf pan or casserole dish. Bake, uncovered, at 350° for 1 hour; drain grease. Top with ketchup or warm picante sauce.
Cook ground beef, onion and sausage; drain off all fat. Chop tomatoes and drain. Chop peppers and drain. Remove seeds from jalapeno peppers. Cut cheese into small pieces. Add all other ingredients to cooked mixture and cook until cheese melts.
Boil, peel and mash sweet potatoes. Add butter, salt and pepper to taste. Continue beating and add orange juice slowly until of mashed potato consistency. Add brown sugar to sweeten. Add brandy. Put in casserole and bake in a 350° oven for 30 to 35 minutes. (This can be prepared the day before and reheated.)
Wash and stem spinach. Crisp in ice water. Dry. Tear into enough bite size pieces to make 3 cups. Put into salad bowl with eggs and onions.
Combine all ingredients and simmer 1 1/2 to 2 hours with sliced, cooked beef, pork or chicken or a combination of cooked meats. Serve on a kaiser roll or hamburger bun.
In food processor fitted with steel blade or mixer, combine all ingredients except chilies and walnuts. Blend thoroughly. Stir in chilies. Divide mixture into thirds. Chill 15 to 20 minutes. Press each into walnuts. Press each into molds lined with plastic wrap, or shape into balls. Cover with plastic wrap. Chill 1 hour or overnight.
Mix all ingredients (hog head should be taken off the bone and cut or mashed well). Put into cheesecloth and mash grease out. Tie up and hang up overnight to drip. Take out of cloth, slice thin and store in refrigerator.
Wash wheat and soak in water overnight. Cook 2 hours or until crunchy soft. Drain and cool. In large bowl, soften cream cheese. Add pudding (dry) and stir. Add pineapple with enough juice to make a batter. Fold in the topping. Add cold wheat and nuts. Refrigerate.
Cook eggs and set aside. In wok or large iron skillet at high heat, spray skillet with nonstick cooking spray. Add onion and cook about 1 1/2 minutes, then add bean sprouts. Keep stirring, then add the rice and soy sauce. Fold into onion and bean sprouts. The rice should have a light brown color. Stir until blended, then fold in egg. Remove from heat and toss with green onion.
Beat eggs and milk. Add remaining ingredients and place in 9 x 9 x 2-inch pan which has been greased. Cover and refrigerator overnight. Bake at 350° for 45 or 50 minutes.
Combine water, spinach, cilantro, parsley, green onions and dill in a large Dutch oven. Bring to a boil. Cover, reduce heat and let simmer for 20 minutes. Add lentils, pinto beans and garbanzos to the soup. Let it simmer for 5 minutes. Make sure there is enough water covering the ingredients.
Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat and simmer for 15 minutes or until well done. Add milk and next 4 ingredients. Gradually add enough instant potato flakes to make soup as thick as you like. Cook over medium heat until thoroughly heated. Garnish with thyme sprigs if desired. Yields 3 1/2 cups.
Stir strawberries and sugar in a bowl. Bring water and pectin to a boil. Let boil for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to strawberries and stir 3 minutes. Pour into 1/2 pint jars, one inch from top. Put cap on and screw top on tight. Set at room temperature for 24 hours. Place in freezer.
Spray a large nonstick frying pan with nonfat cooking spray. Saute the onion and garlic in chicken broth. Add the basil and other seasonings. Add chicken and saute about 7 minutes or until the chicken is cooked. Add the zucchini and mushrooms. Saute until tender. Add the fettuccine and milk. Sprinkle the cheese on top and mix well. Yields 6 to 8 servings.
Blend cheese with mayonnaise and Worcestershire sauce. Add green peppers, onion and salt and pepper to taste. Makes about 12 sandwiches.
Heat liquid and dissolve gelatin in liquid. Allow gelatin to set. Then add remaining ingredients. Pour into mold.
Crust: In a medium bowl, combine graham cracker crumbs, sugar and butter. Press onto bottom of greased 10-inch spring-form pan; sprinkle with 1 cup chocolate chips.
Spray a 9 or 10-inch spring-form pan with Pam, or else grease it. Mix the above; pat into the pan, making sure that you cover the bottom and part way up the sides.
Cut onions into thick slices. Melt butter in heavy pan. Add onions and sugar; cook, stirring, until the onions are golden brown and transparent. Stir flour in gradually until blended. Stir in stock, salt and pepper. Cover and simmer for 20 minutes. While soup is cooking, slice bread into thick slices and toast.
Line baked shell with 2 cups raw berries. Cook remaining berries with remaining ingredients, except butter. Add butter when mixture is thick. Pour over berries in pie shell.
Preheat oven to 400°. In large bowl, beat 1 1/4 cups sugar, shortening and vanilla until fluffy. Beat in eggs, then bananas. Combine flour, baking powder, salt and soda and beat into the sugar mixture. Stir in nuts. Chill 30 minutes. Drop by teaspoon 2 inches apart on greased cookie sheet. Sprinkle sugar/cinnamon mixture over cookies. Bake 8 to 10 minutes, until light brown. Makes about 5 dozen cookies.
Combine cream cheese, sugar and vanilla. Add cocoa alternately with milk, beating until smooth. Gradually fold in Cool Whip. Mix well. Pour into pie crust. Refrigerate or freeze.
Mix dressing, onion soup, cranberry sauce and raisins in a bowl. Pour over chicken and cover with aluminum foil. Bake at 350° until done. Serves about 6 to 8.
Combine all ingredients in blender. Bottle and refrigerate. Stir each time before using. No waiting. Can be served as soon as it's chilled.
First Layer: Mix first three ingredients together in large glass baking dish. Bake for 15 minutes at 350°. Cool this layer.
Preheat oven to 350°. Separate dough into four rectangles. Press to seal perforations. Place 8 pepperoni slices on each. Sprinkle with 2 tablespoons cheese. Start with short side and roll up each rectangle. Pinch and seal. Slice each roll into 4 equal slices. Pinch dough on one side of each slice to seal. Place sealed side down on ungreased sheet. Bake for 18 to 20 minutes. Yields 16 servings.
Grease a 9-inch pie plate with solid shortening or butter. Press thawed hash browns between paper toweling to remove excess moisture. Fit hash browns into pie plate, cutting and trimming to make a solid crust. Brush hash brown crust with melted butter; be sure to brush top edges, too. Bake at 425° for 25 minutes. Remove from oven; fill with layers of cheese and ham. Beat cream with eggs and seasoned salt; pour over cheese and ham. Return to oven. Reduce heat; bake at 350° for about 30 to 40 minutes, or until knife inserted near edge comes out clean.
Stir together corn syrup, sugar, eggs, lemon juice, vanilla, salt and chopped pecans. Blend in cooled butter.
Cream butter, sugar and vanilla in mixing bowl. Stir in potato chips and mix well. Stir in flour just until dough pulls away from the side of the bowl and forms a ball. Shape into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten with glass dipped in flour. Bake at 350 for 12-15 minutes or until lightly browned.
Combine sugar, corn syrup and vinegar in heavy pan. Cook over medium heat, stirring until sugar dissolves. Continue cooking without stirring to 310° on a candy thermometer. Remove from heat. Quickly stir in soda. Mix well. Pour in buttered 9-inch pan. Cover with melted chocolate when cooled.
Remove the stem, seeds and membrane of the bell peppers. Wash inside and out. Cover with boiling water; cook 3 to 5 minutes. Drain and cut in half crosswise.
Sprinkle chicken with salt and pepper. Use large frypan to heat oil to medium-high. Add thighs, skin down; cook until brown (5 minutes). Turn thighs. Add onions, garlic and mushrooms; cook for 5 minutes.
Sift flour and salt together. Cut in shortening until crumbly. Add ice water to hold ingredients together, mixing to form ball. Roll approximately 1/8-inch thick on floured board. Fits into an 8 to 9-inch pie pan. Fill.
Cook lasagna noodles; drain and cool. Preheat oven to 350°. In a skillet, brown ground beef and onion. Drain. Stir in 1/4 cup pizza sauce, 1/2 cup cheese, mushrooms and egg. Spread each lasagna noodle with 1/3 cup of meat mixture. Carefully roll up and place seam down in an ungreased 12 x 8-inch baking dish. Pour remaining sauce over rolls. Cover and bake for 40 to 45 minutes. Uncover and sprinkle with remaining cheese. Bake an additional 4 to 6 minutes to melt cheese. Makes 4 servings.
Cut squash in halves and remove seeds. Place each half on a double thickness of aluminum foil. Put teaspoon of butter and brown sugar in each half. Add mixture of apples and walnuts. Dot with 2 tablespoons butter and wrap securely in foil. Barbecue on grill about one hour, turning once. Squash is done when it feels soft when touched.
Cook peas and onion in margarine. Stir in half can undiluted soup. Fold in tuna. Set aside.
Mix together milk and sugar and melt, then add flour. Pour peaches on top and bake at 350° for 45 minutes.
Mix ingredients together. Pat out in pie plate with your hands. Bake at 375° until brown.
Combine the first 5 ingredients with 1 egg. Combine remaining egg with the next 3 ingredients. Press 1/3 meat mixture into 9-inch loaf pan. Make a well. Spoon in cheese. Cover with remaining meat. Pat firmly at sides. Bake at 350° for 50 minutes.
Mix all ingredients together in 9 x 13 pan and bake at 400°. Stir every 5 minutes until mixture is browned and crumbly. IMPORTANT! IF YOU DO NOT STIR EVERY 5 MINUTES, MIXTURE WILL DEFINITELY BURN! It should take 20 - 25 minutes total. Remove 1/4 of mixture. Spread remaining mixture over bottom of pan. Set all aside to cool.
In saucepan, combine ingredients. Heat slowly until sugar lumps disappear. Cool in pan until completely cool. Turn out on cake plate.
Drain oysters; save liquid. Heat milk gradually. Add butter, Worcestershire sauce, oyster juice, salt and pepper. Set aside. Layer 1/3 of saltines on bottom of casserole dish. Layer 1/2 of eggs and 1/2 of oysters. Layer 1/3 of saltines. Pour 1/2 liquid over layers. Layer remaining eggs and oysters. Pour remaining liquid over layers. Top with remaining saltines. Bake at 325° for 35 to 45 minutes or until crusty on top.
Stir all ingredients together. Pour into greased and floured loaf pan. Bake at 325° for 1 hour. (You may add 1 1/2 cups chopped nuts.)
Melt butter and chocolate in a medium-size pan over moderate heat. Remove from heat. Preheat oven at 350°. Beat in sugar gradually with a wooden spoon until thoroughly combined. Add eggs, one at a time, beating well after each addition; stir in vanilla. Stir in flour until thoroughly combined. Stir in one cup of walnuts. Spread into a greased 13 x 9 x 2-inch pan. Combine remaining 1/2 cup of walnuts with chocolate pieces. Sprinkle over top of brownie mixture, pressing down lightly. Bake at 350° for 30 to 35 minutes or until top springs back lightly with fingertip. Cool completely in pan or on wire rack. Cut into squares. Makes 24 squares.
In large bowl, combine corn syrup, eggs, sugar, butter and salt. Beat until blended. Beat in melted chocolate. Stir in pecans. Pour into unbaked pie shell. Bake on lower rack of preheated 375° oven, until filling is completely puffed across top and crusted over, 55 to 60 minutes. Cool.
In large pot, add tomato juice, frozen vegetables, corned beef, garlic and salt. Bring to a boil. Turn down heat to a simmer.
Flake apart ham with a fork. Heat together soup, milk, Cheddar cheese, celery salt and Worcestershire sauce. Add flaked ham. Add this mixture to cooked, drained macaroni. Top with corn flake crumbs. Bake in a 350° oven for 45 minutes.
In a heavy skillet, heat 2 tablespoons olive oil over medium heat. Add steak and saute for 2 or 3 minutes on each side if you would like it medium rare and 5 minutes on each side for well done. Remove from pan. Sprinkle with pepper and set aside in a covered dish.
Blend sugar and butter or margarine until creamy and light. Beat in 4 egg yolks, one at a time. Add vanilla. Resift flour with baking powder and 1/4 teaspoon salt.	Add these to butter mixture with milk and beat until smooth. Beat egg whites until stiff; add	1/4 teaspoon salt. Fold egg whites into batter. Bake in 3 greased and floured cake pans at 350° for 30 minutes. Use frosting of your choice.
Cook pasta and drain. Meanwhile, lightly brown garlic in hot oil. Remove from heat and add parsley, pepper, salt, clams with juice and lemon juice. Cook over low heat for 5 minutes or until heated through. Pour over hot pasta and toss. Makes 8 servings.
Slice desired number of potatoes onto heavy aluminum foil. Slice 1/2 to 1 onion on top. Add 2 to 3 tablespoons butter or margarine, salt and pepper. Fold foil to seal. Before last end is sealed, add 1/4 cup water. Place on barbecue and cook for 45 minutes.
Bring cherry pie filling, water and sugar to a boil and pour over jello. Add Coke plus a can full of water. Let thicken slightly. Add pineapple and pecans. Pour into serving bowl. Refrigerate until set. Serves 8 to 10.
Line bottom and sides of a 9 x 13-inch dish with vanilla wafers. Cover wafers completely with sliced bananas. Overlap them a bit. Prepare pudding according to package directions, using 3 cups milk. Add sweetened condensed milk and fold in whipped topping. Pour over bananas; chill and serve. Serves 12 to 15, possibly more because it is very rich. Keeps well overnight.
Mix dry ingredients. Add margarine and shortening; use a pastry blender to cut shortening and margarine into flour mixture. Add ice water and mix well. Roll out. Makes two 9-inch pies.
In a medium sized mixing bowl, blend together condensed milk and water. Stir in remaining ingredients except cream. Shape into rolls about 3 inches thick and 6 inches long. Wrap and refrigerate at least 12 hours. Cut roll into 10 equal slices. Garnish with whipped cream.
Thoroughly mix mashed potatoes and eggs with a fork. Add milk and set aside. Cut bread into 1/2-inch cubes and brown with onion in the butter. Stir onion and bread into potato mixture and add seasonings. Turn into a greased casserole and bake in preheated moderate oven (375°) for 1 hour. Serve as a vegetable. Makes 6 servings.
Mix all together. Bake in greased tube pan for 50 minutes at 325°. Let cool.
Combine pudding mix, jello and water in saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat; add orange juice. Chill until thickened. Beat cream, Equal and vanilla until stiff. Fold into chilled pudding mixture. Add sliced strawberries, mixing carefully with spoon. Pour into pie shell and chill 2 to 4 hours before serving.
Brown ground beef and sausage; add all ingredients with the water. Simmer for 40 minutes.
In a large skillet, brown ground beef and rice-vermicelli mix (from box) until vermicelli is golden brown. Slowly stir in 2 cups water, special seasonings (from box) and tomatoes. Bring to a boil. Cover, reduce heat to low. Simmer 15 to 20 minutes or until rice is tender.
In an 8 x 11 baking pan, make layers of the ingredients in the order above. Bake at 350° for 25 minutes or until lightly browned. When cool, cut into squares.
Mix all ingredients and bake in a 9 x 13 x 12 pan at 350° until brown, 30-35 minutes.
Brown onion in shortening. Add seasonings and chicken. Brown 10 minutes. Add water and tomatoes. Cover and let simmer slowly until tender. Remove chicken, add sour cream to drippings in pan and mix well. Add dumplings. Arrange chicken on top. Heat through and serve.
Bottom Layer: Mix cake mix, butter and eggs together and press it into a 9 x 13-inch baking dish.
Mix well, then rest for 10 minutes. Knead for 10 minutes more, working flour in well. Grease well. Let rise until double. Punch down and knead for 30 seconds longer, letting it rise again. Divide dough in half. Brush on water, then coarse salt. Slash top with razor blade or sharp knife. Bake at 400° for 45 minutes with pan with water on bottom rack.
Combine all fruits in lightly oiled 9 x 13 x 2-inch baking dish. Add sugar and curry powder to butter. Mix well. Spoon mixture over fruit. Bake at 350° for 1 hour. Serve warm. It may be made a day ahead and reheated just before serving.
Cut tops off pepper about 3/4-inch; save. Remove seeds. Parboil 5 to 8 minutes. Brown meat in fat; add onion and brown slightly. Add remaining ingredients and simmer. Should be stiff enough to hold shape of spoon. Stuff peppers. Replace tops and put into baking dish. Add 1/2 cup water. Bake at 350° for 45 to 60 minutes.
Mix first four ingredients and pat out in 9-inch pie plate on bottom and sides. Spread catsup over meat mixture and arrange mushrooms on top. Sprinkle cheese over this. Two tablespoons Parmesan cheese may be sprinkled over top. Bake 25 to 30 minutes at 375°.
Mix all ingredients, except pecans. Shape into bite size balls and roll in finely chopped pecans. Yield: 50 servings.
Cut chicken into frying pieces. Add salt and pepper to chicken. Set aside for 15 minutes. Mix cream, water and eggs. Beat. Pour cream mixture over chicken and allow to soak for 1 hour. Add paprika to flour and then roll chicken in flour. Melt bacon fat, shortening and butter in skillet. Drop chicken in hot grease and fry on medium heat until golden brown.
Blend all ingredients. Roll into 1 to 1 1/2 inch balls. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Roll in powdered sugar. Let cool then roll in powdered sugar again.
Mix thoroughly all ingredients; salt and pepper to taste. Cut core out of head of cabbage. Scald head of cabbage and remove leaves. Cut thick seam off cabbage leaves. Split large leaves in half. Put 1 tablespoon of filling in each cabbage leaf. Roll and place in pan with seam down. Blend 1 large can of tomatoes; add 1 tablespoon sugar, 1 tablespoon wine vinegar and remaining half of puree or sauce. Pour over cabbage rolls; add enough tomatoes or water to cover rolls. Cut up unused cabbage and place in pan. Bake at 325°.
Combine flour, sugar and salt. Add milk and cocoa gradually at same time. Cook and stir until thick; cook 2 minutes longer. Remove from heat. Beat egg yolks; stir a little of chocolate mixture into them, then stir them into cooked mixture. Cook for 2 minutes, stirring well. Add butter and vanilla. Let cool to room temperature. Pour into baked shell. Cover with meringue and bake until brown.
Saute onion in butter. Brown chicken. Sprinkle with paprika, salt and pepper. Add 1 cup bouillon (increase as needed). Cook over low heat until chicken is tender, 45 minutes to 1 hour. Take out chicken; put on plate. Add 1 tablespoon flour to sour cream; blend. Add sour cream mixture to hot liquid. Do not let boil; let warm. Spoon over chicken for a gravy.
Preheat oven to 425°. Sift together flour, sugar and soda. With pastry blender or 2 knives, cut shortening into flour mixture until mixture resembles coarse crumbs. Stir in buttermilk. Knead dough on floured board or cloth 10 times or until smooth. Roll to 1/2-inch thickness and cut into 2 1/2-inch rounds with floured biscuit cutter. Place biscuits, touching, on ungreased baking sheet. Bake for 12 to 15 minutes or until golden. Brush with melted butter immediately after removing from oven. Makes 8 to 10 biscuits.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries or fruit of choice.
Place prunes and apricots in 12 x 8 x 4-inch baking dish. Combine remaining ingredients; spoon over dried fruit. Bake uncovered at 350° for 1 hour. This is delicious for breakfast, lunch or dinner. Serves 12.
Open steak like a book and flatten slightly. Spread steak with 1/4 cup steak sauce. Layer tomato, chilies and cheese. Roll up steak from short edge; secure with toothpicks. Place seam side down on 13 x 9 x 2-inch pan. Top with remaining steak sauce. Bake at 375° for 30 minutes.
Mix apples, sugar and chopped nuts. Let stand 1 hour, stirring often. Grease and flour a tube pan. Add dry ingredients to apples, then add oil, vanilla and eggs. Pour batter into tube pan. Bake at 350° for 1 hour. Needs no icing.
Brown meat and onion in skillet. Drain off any fat; add bouillon cubes and water. Mix well and cook 10 minutes. Meanwhile, cook and mash potatoes, season with butter, milk, salt and pepper. Put the meat mixture in a greased baking dish. Spread the potatoes on top and bake for 20 minutes at 350°. Then place under broiler for a few minutes to brown the top.
Brown the beef, bacon and onions; drain. Mix in remaining ingredients. Bake 40 minutes in a 350° oven. Serves 8 to 10.
Cook spaghetti. Stir margarine into spaghetti while it is hot. Stir in Parmesan cheese and eggs. Form spaghetti into a crust in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust. Cook ground chuck, onions and green pepper until vegetables are tender and meat is brown. Drain off excess fat. Add tomatoes, tomato paste, sugar, oregano and garlic salt; simmer. Turn meat mixture into spaghetti crust. Bake uncovered in 350° oven 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes more or until cheese melts. (May use Prego or Ragu spaghetti sauce instead of making this sauce.)
Saute onion in oil. Combine the hamburger, Ragu and salt to sauteed mixture. Cook 1/2 hour. In casserole dish, put 1/2 noodles, 1/2 sauce and 1/2 grated cheese. Sprinkle with Season-All spice. Repeat with other half of mixture. Bake at 325° for 1 hour.
Cook, drain and mash squash. Place in 1 1/2-quart casserole. Add 2 eggs (beaten), cracker crumbs, Velveeta cheese, mustard, salt and pepper and enough milk to make thin. Dab top with butter. Bake in 350° oven for about 45 minutes (uncovered) or until light brown on top. Serve hot.
Preheat oven to 375°. In a small bowl, mix together tuna, cheese, mayonnaise and lemon pepper seasoning. Prepare crescent rolls by rolling them into approximately 4 (5-inch) circles. Spoon tuna mixture onto crescent rolls. Fold crescent rolls together over tuna mixture. In another small bowl, melt butter and prepare crackers in a shallow dish. Dip turnovers in butter and then roll them in cracker crumbs. Place on an ungreased baking dish and bake for 12 to 15 minutes or until crescent rolls are golden brown.
Blend well. Melt 2 to 4 tablespoons margarine in skillet on medium heat. Drop battered squash by spoonful into hot oil. Fry on each side until done. Drain on paper towel. Serve hot. Serves 2 to 3.