HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Remove all skin from the chicken. Rinse and dry the pieces thoroughly. Season coat each piece with oil or dip in milk. Shake to remove excess and roll in the corn flake crumbs. Let stand briefly so coating will hold. Place chicken in an oiled pan or line with foil for easy cleaning. Do not crowd pieces. Bake for 45 minutes or more. Crumbs will form a crisp skin.
Cook broccoli and drain. Then mix cheese, eggs, cream of mushroom soup and mayonnaise together. Then mix all the ingredients with the cooked broccoli at 300° for 1 hour.
Bake the cake and cut into small squares. Prepare the puddings. In a large dessert bowl, put half of the chocolate cake at the bottom. Spread half of the pudding over the layer of cake. Spread half of the Cool Whip over the pudding layer. Sprinkle the Skor or Heath bar mixture over the Cool Whip layer. Repeat steps, using the second half of all ingredients.
Preheat oven to 350°. In a large bowl, combine the vegetables, soup, 1/2 cup cheese, sour cream, pepper and half French fried onions.
Put eggs and milk in double boiler and heat until steaming hot throughout. Add sugar and stir until dissolved. Remove from heat, add sweetened condensed milk and evaporated milk. Chill. Add cheerwine and put mixture into 4 qt. ice cream freezer container. Add milk to bring mixture to fill line and freeze.
Cook jumbo shells as directed. Drain and dry in a single layer. In bowl, combine cheeses with beaten eggs, salt, parsley, oregano and pepper. Fill shell with about 2 tablespoons cheese mixture. Spread some sauce in a thin layer in bottom of 9 x 12-inch baking dish. Place stuffed shells in single layer. Pour some sauce on top. Sprinkle with additional Parmesan cheese, if desired. Bake at 350° for 35 minutes or until hot. Heat remaining sauce and serve with shells. Makes about 10 servings.
Mix all ingredients. Place in a 2 1/2-quart casserole dish. Bake 40 to 45 minutes at 350°.
Dissolve jello in boiling water, mix in remaining ingredients. Pour into individual mold or large Pyrex dish.
Bake pie shell until brown. Mix ingredients in double boiler, stirring constantly. Pour into baked shell. Beat egg whites and make meringue. Pour on top of pie and brown in oven.
Cook macaroni according to directions. Drain. Add butter, milk and Ricotta cheese. In a large casserole dish, layer macaroni, thin Cheddar, macaroni, Monterey Jack, macaroni and thin Mozzarella. Cook at 350° until brown on top.
Mix together. Drop by spoonful onto cookie sheet. Bake at 350° for 10 to 12 minutes. Frost with powdered sugar icing. (Dough can be divided and you can add nuts, chocolate chips or coconut.) If dough is chilled, you can roll into rolls and slice and bake.
Drain fruit, reserving syrup (cut up large pieces of fruit). In 1 1/2-quart saucepan, combine reserved syrup, the 1 cup water, sugar, cinnamon, nutmeg and cloves. Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes. Remove stick cinnamon. Blend the 1 tablespoon water and cornstarch; stir into saucepan. Cook and stir until thickened and bubbly. Remove from heat. Add lemon juice. Cool to room temperature. Blend in the sour cream and fruit. Stir in milk. Cover and chill. Garnish with strips of lemon peel, if desired. Makes 4 to 6 servings.
Fry bacon in saucepan until crisp. Add onion and pepper; cook until onion is lightly browned. Add bay leaf and peas with liquid. Cover and simmer 5 minutes. Stir in water and rice. Bring to boil; cover and simmer 5 minutes longer. Remove bay leaf before serving. Makes 4 servings.
Combine sugar and shortening together. Add peanut butter; mix well, then add well beaten eggs and vanilla. Mix well. Sift flour, soda and salt. Combine with flour mixture and stir well.
Select firm and medium size okra. Pack whole into sterilized jars. Add to each quart jar a head of dill and a bud of garlic (or two). Make brine of water, vinegar and salt; bring to boiling point. Pour hot brine over okra and seal. Pickles are ready in 4 to 6 weeks.
Place butter in an 11 x 7 x 1 1/2-inch baking dish. Heat butter in a 325° oven for 5 minutes or until melted, tilting to coat dish; remove from oven. Pour croutons over butter; sprinkle cheese over croutons and set aside. Combine milk, eggs and mustard; mix well. Pour egg mixture over cheese and sprinkle with bacon. Bake at 325° for 40 to 50 minutes or until set. Let stand at room temperature 5 to 10 minutes before serving.
Combine Crisco and sugar. Blend in egg and vanilla. Add combined dry ingredients. Mix well. Stir in chocolate chips and nuts. Drop from a teaspoon onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes.
Saute onion and celery. Add beef in melted margarine until beef is browned. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove bay leaf.
Mix the first 4 ingredients together; form into balls and brown in skillet. Drain. Heat on stove the brown sugar and ketchup. Mix well. Place cooked balls in sauce; let simmer slowly and serve with toothpicks. May be simmered in a crock-pot on low. Stir often to avoid burning.
Cook rice with water, 1 teaspoon salt and margarine for 45 to 50 minutes. Spoon about half the rice into buttered 8 x 8 x 2-inch baking dish. Arrange broccoli over rice; dot with pimento. Sprinkle with about 3/4 cup cheese. Spoon on remaining rice in even layer. Combine last six ingredients and pour over rice mixture. Sprinkle with remaining cheese and almonds. Cover and refrigerate at least 2 hours. Uncover and bake at 300° until top is brown, about 1 hour and 15 minutes to 1 1/2 hours. Let stand about 5 minutes before cutting. Makes 6 servings.
Saute hamburger and onion until done. Add all cans of vegetables. Add the juices from all of the cans also. Heat.
Drain beans and water chestnuts. Mix soup and sour cream. Layer beans in casserole dish. Pour soup mixture over beans. Add water chestnuts. Sprinkle cheese over all. Top with cracker crumbs and margarine. Bake at 375° for 35 to 45 minutes.
Dissolve yeast in warm water. Warm milk; add yeast and let cool. Add all ingredients except flour and mix. Add flour, a little at a time, mixing and kneading until all is used. Let dough rise. Divide into 3 parts. Divide each part into 3 parts. Roll each part in your hands to make a long tube and braid 3 parts together. Recipe makes 3 braided Nishua. Put on greased pan and let rise. Before baking, brush top with 3/4 tablespoon sugar and a little water for glaze. Bake at 350° for 25 minutes. Sprinkle with sugar after baking.
Make lettuce and tomato salad in large bowl. Mix ground beef and beans in salad. When ready to serve, add grated cheese and crushed Doritos on top.
Mix together and refrigerate for at least 2 hours. Use as a dip for veggies. (Use fat-free sour cream for a cholesterol free dip.)
Break spaghetti in small pieces and cook according to package directions. Drain and rinse with cold water. Dice onions, cucumbers and green pepper. Combine with slaw mix. Prepare dressing.
Dissolve gelatin in ice water. Add boiling water, sugar, pineapple and lemon juice. Chill filling in refrigerator. Break cake in small pieces and set aside. Line large bowl with wax paper. When filling is chilled, add 2 packages of Dream Whip. Mix in nuts and cherries. Place layer of cake and layer of filling alternately in bowl, end with filling. Return cake to refrigerator. Chill about 2 hours.
Use reserved pineapple juice and water to make 2 cups and bring to boil. Dissolve jello. Cool and when starts to gel, add rest of ingredients.
Saute onion in the butter until the onion is clear, then add the pepper. Stir in all other ingredients and simmer for about 20 minutes. Best barbecue sauce you've ever had.
Mix all ingredients and cook 15 to 30 minutes at 350°. Grease casserole. Melt 1/2 stick margarine and mix with crumbs. Sprinkle crumbs and paprika on top. Return to oven for 10 minutes to brown. Serves 8.
Cream butter and syrup. Add beaten eggs, milk, honey and raisins or figs. Add flour into which baking powder has been well mixed. Add spices of your choice. Bake as for fruit cake in a 10-inch tube pan, 1 hour at 350°.
Just core apples and cook in the cider until soft. Run through sieve. For each 3 cups of pulp, add sugar and spices. Cook in slow cooker on low about 18 hours until thick. Put in freezer containers and freeze or process in canner for 10 minutes.
Dissolve lime jello in 1 cup hot water, add 1 cup cold water. Chill until set. Dissolve lemon jello in 1 cup hot water, add marshmallows. Stir until melted. Add pineapple. Fold in whipped cream and mayonnaise. Pour over lime jello and set. Dissolve cherry jello in 1 cup hot water, add 1 cup cold water. Pour over pineapple layer and set.
Debone chicken breasts. Start with big side and pound to 1/4 inch. Dip chicken in egg mixture and then in bread crumbs. Brown chicken in margarine on medium heat. When thoroughly browned, cover with water in pot and add bouillon cubes and boil for 25 to 30 minutes. Great over rice. Sprinkle with fresh lemon.
In a heavy saucepan, dissolve cornstarch in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add butter and vanilla. Cook slightly.
Place softened sherbet in bowl. Stir in 1/2 tub Cool Whip until well blended. Spoon into Oreo crust. Press chopped Oreos down into sherbet. Cover with all remaining Cool Whip. Freeze 4 hours. Store leftover pie in freezer.
Mix together, make balls, roll in flour and brown in skillet. Put in roaster; cover with chicken broth. Bake 1 1/2 hours at 350°.
Beat egg whites until frothy; add cream of tartar and beat until stiff peaks form. Fold in crackers, sugar and nuts. Put into ungreased oblong baking dish and bake 20 minutes. Let cool thoroughly. Top with Dream Whip (mix according to directions on envelope). Then top with cherries. Let chill for 5 hours before serving. Great dessert to make day before you need it.
Combine baking soda with buttermilk. Put sugar, buttermilk and margarine in a large pot. Cook over medium heat, stirring constantly until it changes color and forms a lump when dropped in cold water. Take off heat. Add 3 cups broken nuts, vanilla and maple syrup. Fold continually (slowly, about 190 strokes). Drop on wax paper over a thickness of newspaper. Makes 80 or so pieces.
Cream butter and sugar. Add eggs, beating 1 minute after each. Add flour alternately with milk. Beat well with electric mixer. Add vanilla and lemon flavorings.
Open biscuits and place on ungreased cookie sheet. Cut a cross on the top of each biscuit. Make an indentation in the center and fill with 1/2 teaspoon jam or preserves. Bake at 425° for 10 to 12 minutes or until golden brown. Top with another 1/2 teaspoon jam. Serve hot. Makes 10.
Preheat oven to 425°. Beat egg white. Rinse blueberries in colander. Roll berries in confectioners sugar. Empty pie crust mix into a large bowl. Add butter and egg yolk, cutting into pastry mix. Sprinkle water and mix until dough holds together; chill. On lightly floured board, roll out to 1/8-inch thick. Cut dough into rectangle pieces. Sprinkle with mixture of sugar and cinnamon. Place mound of blueberries on one half and fold crust over berries. Seal 3 edges with fork. Seal tart with egg white. Bake on ungreased baking sheet for 15 minutes.
Spray 9-inch square baking pan with Mazola. In a large bowl, combine flour, sugar, cocoa, cornstarch, baking soda and salt.
Mix the Jell-O and hot water, then add the other ingredients. Congeal.
Mix corn bread. If you desire onion, place in corn bread and bake. Tear up in pieces. Mix remaining ingredients and put in corn bread. Mix lightly in order not to bust or tear up oysters. Bake at about 400° in oven for about 30 minutes or until done.
Cut first four ingredients like pie crust until tiny crumbs appear, then take out 3/4 cup and set aside for the topping of the cake. Now add to the first mixture egg, sour milk and baking soda. Put cake in greased pan and sprinkle "crumbs" on top. Bake at 350° for 35 minutes or until done.
Thaw potatoes. Mix all ingredients. Spread in large casserole dish. Sprinkle grated cheese on top. Bake for 45 minutes at 350°.
Grate first three ingredients. Then mix with mayonnaise and Worcestershire sauce. Serve as spread on crackers or as dip with Fritos. Serves 6.
Mix in order given. Cook as pancakes, but don't flip them. If it's too thin, add a bit of flour.
Cook potatoes, whip and add rest of ingredients. If using several potatoes, add a little milk. Place in Pyrex dish; melt butter over top. Add Parmesan or Cheddar cheese. Bake at 350° for 45 minutes.
Put pudding, milk and ice cream in bowl. Blend together, using a mixer. Pour into a 9 x 13-inch pan. Freeze for 1 plus hour. While freezing the mixture, put the Heath candy bar into food processor and grind into crumbs. Add Cool Whip on top of base; sprinkle Heath crumbs on top. Freeze again. Thaw for 15 minutes before serving.
Combine all ingredients in processor and puree until very smooth. Transfer to bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Mix all ingredients except soup and chips; put in 8 x 8-inch pan. (Can be refrigerated at this point.) Pour soup over mixture, do not stir in. Top with crushed potato chips. Bake at 300° for 30 minutes. (Slightly longer if it has been refrigerated.)
Stir together molasses or brown sugar, soy sauce and vinegar; set aside. Spray a wok or large skillet with nonstick spray coating. Stir-fry ginger root over medium-high heat for 30 seconds (wok or skillet should be preheated). Add onions and stir-fry for 1 minute. Add pea pods and cabbage and stir-fry for 2 more minutes. Add green or sweet red pepper and bean sprouts; stir-fry for 1 minute more or until vegetables are crisp-tender. Pour sauce over vegetables and toss to coat. Heat through. Serve immediately. Makes 6 servings.
Blend all ingredients. Beat 3 minutes. Pour into 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Pour water over butter and instant grits in 9-inch loaf pan, stirring to blend well. Cover; chill until firm. Cut chilled grits in 4 pieces. Coat each with all-purpose flour. Beat together the eggs and milk. Dip each grits piece into egg mixture; roll in cracker meal. Fry in skillet until golden brown. Serve with syrup.
Combine cookie crumbs and butter and use them to line 9-inch spring-form pan. Beat cream cheese until smooth, add condensed milk and chocolate syrup. Mix well. Fold in whipped cream. Pour mixture into pan. Freeze 5 hours or overnight. Garnish with extra whipped cream or grated chocolate. Store any uneaten cheesecake in freezer. Serves 8.
Mix all ingredients except the pork chops in a 9 1/2 x 11 1/2-inch baking pan. Place the pork chops on top. Cover with foil. Bake 1 to 1 1/4 hours at 375° until water is absorbed.
Mix pudding according to box receipt. Layer angel food cake, vanilla pudding, strawberries, Cool Whip and bananas until used all ingredients. Store in fridge.
Mix all ingredients (add a little water if too dry). Roll into balls about 1-inch in diameter. Bake on ungreased cookie sheet at 350° for 10 to 15 minutes.
Put sugar, margarine, eggs, syrup, vanilla and cooked pinto beans into a blender or mixer. Mix all ingredients well and then put into pie shell. Bake in a 350° oven for 30 to 40 minutes. The pie will thicken as it cools.
Add sugar and	berries to the hot water; chill until thick. Fold in the sour cream and celery.
Mix all ingredients well. Cover and refrigerate at least 2 hours before serving. Toss again lightly and serve on lettuce.
Sift cocoa, sugar and flour together. In heavy pan or double boiler, heat milk. Add dry ingredients and mix. Add beaten egg yolks and cook until thick. Remove from range; add butter and vanilla. When cool, pour into baked pie shell and cover with meringue made of 3 egg whites, beaten to a stiff froth with 4 tablespoons sugar added. Beat stiff. I always use a little cream of tartar for the meringue to stand up good.
Add water to just cover beans. Peel onion. Cut center of onion out and throw away. Slice onion about six times and lay on top. Peel potatoes, slice in uniform slices and lay on top of beans. Add about 12 drops of Tabasco sauce. Cook for about 1 1/2 hours on low heat.
Combine all ingredients and pour into greased and floured large cookie sheet. Bake at 350° for 20 to 25 minutes.
Dissolve gelatin in boiling water. Quarter oranges and remove seeds. Do not peel. Grind oranges and cranberries. Add sugar and mix well. Stir into gelatin. Pour into 2-quart mold. Chill until firm. Yields about 10 servings.
Beat eggs well. Add oil and beat well. Add dry ingredients and beat well. Add Seven-Up. Bake at 350° for 40 minutes.
Saute celery and onion in margarine. Mix all ingredients together and bake in a greased 1 1/2-quart casserole. Bake for 30 to 40 minutes at 350°.
Combine pudding mix, sugar and milk in small bowl. Beat slowly with rotary beater or at low speed of an electric mixer for about 1 minute. Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9-inch layers.
Put the first 4 ingredients in a pot and cover with water. Add a little salt and pepper. Cook until done. Pour off most of the water, then put about 1 1/2 cups of milk and 1 can of canned milk. Heat and add 2 tablespoons butter and thicken with cornstarch in a little milk.
Heat oven to 350°. Beat sugars, butter, peanut butter, vanilla and egg vigorously in medium bowl until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Makes about 2 dozen cookies.
Combine meat, eggs, cracker crumbs, pepper and olives. Shape into round loaf. Place in a small sack or square of white cloth with ends tied. Combine hot water and vinegar. Bring to a rolling boil. Place loaf on a rack in boiling liquid. Boil slowly for 2 hours over low or medium heat. Remove loaf from cloth. Chill.
Melt margarine in a 9 x 13-inch pan. Mix brown sugar, pudding and milk; add to margarine. Sprinkle cinnamon, nuts and raisins in bottom of pan. Divide thawed bread dough into 24 balls. Space evenly in bottom of pan. Let rise and bake at 350° for 30 minutes.
Mix all ingredients well. Pour in unbaked pie crust. Bake at 350° for 35 minutes.
Brown hamburger in the frying pan; pour the grease off and then add the ingredients for the sauce. When it simmers for a couple of minutes, it is ready to eat.
Cook mixed vegetables as directed on package until almost done. Drain. Add next 4 ingredients and toss. For topping, toss margarine with cracker crumbs; sprinkle over vegetables. Cook at 350° for 30 minutes.
Sift flour, sugar, baking powder, cinnamon and salt twice. In a large bowl, mix dry ingredients with milk and well beaten egg. Add butter and mix well. Spread into a lightly greased Bundt pan and sprinkle a little cinnamon and sugar on top. Bake in a 350° oven for 45 to 50 minutes or until done.
Mix all ingredients well. Cover with 2 strips of bacon. Bake 1 hour at 350°.
Toast some bread. Pour milk into a mug. Tear the toast into strips and dip into milk. Eat.
Preheat oven to 350°. Mix all liquid ingredients in a blender or mixer. Mix all dry ingredients in a large bowl. Mix all ingredients together well. Pour into greased loaf pan or muffin tins. Bake loaf for 35 to 45 minutes. Bake muffins 20 to 25 minutes. Cool before cutting. Serve plain or with jam.
Cook and drain ground beef, bacon and onion. Mix together. Then add brown sugar, white sugar, catsup, barbecue sauce, molasses and mustard. Then add red kidney beans, roka and green lima beans. Leave some liquid on beans. Bake for 1 hour at 350° in a 9 x 11-inch pan.
Mix as listed. Keep refrigerated. Will keep for a week or 10 days. Very good.
In large bowl of electric mixer, at medium speed, beat margarine until light and fluffy. Then, at low speed, blend in 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, the salt and vanilla (dough will be stiff). Chill in refrigerator 30 minutes. Preheat oven to 400°. Lightly grease cookie sheet. Roll dough with fingers into 1-inch balls. Place balls 2 inches apart on cookie sheet; bake 10 minutes. On piece of waxed paper, combine remaining sugar and cinnamon. Roll hot tea cakes in this mixture. Place on wire racks; cool. Makes 3 dozen.
Heat up oil. Add the sofrito, the sazon and the salt and saute it. Add the beans and add 4 cups of water; let it boil. Add rice. Lower the flame and wait until water is all dried up. Stir it, cover it and lower flame for 20 minutes. Serve.
Mix sugar and milk and bring to a boil (about 4 minutes). Remove from heat. Shake in a dash of salt. Add marshmallow cream and peanut butter. Mix well. Add cocoa and mix again. Pour into an 11 x 7 x 1 1/2-inch greased pan. Refrigerate until hard.
Brown chicken in small amount of oil. Place in 9 x 13-inch baking dish. Combine remaining ingredients. Pour over chicken. Bake covered at 375° approximately 45 minutes to 1 hour. Serve with cooked rice.
Combine the first 4 ingredients, then add the pumpkin. Sift together the remaining ingredients and add to the first mixture. Bake in 2 greased and floured loaf pans for 1 hour at 350°.
Place 5 biscuit triangles in "Pamed" 9-inch pie plate. Press together to form crust. In a large bowl, combine ingredients and pour into crust. Roll out remaining dough and cut into 9 x 1/2-inch stripes. Twist strips and crisscross over filling, tuck under bottom crust and press to seal. Bake at 325° for 50 to 60 minutes until crust is golden brown.
Pour peaches into baking dish. Mix sugar, flour and egg to crumble stage. Sprinkle over peaches. Put margarine over top of mixture. Sprinkle cinnamon over mixture. Bake at 350° until brown, approximately 35 to 40 minutes.
Combine meal, flour, salt and onions. Add enough milk to make semi-stiff dough. Heat oil in frypan. Use enough oil for deep frying. Heat to 365°. Drop dough in hot oil by a teaspoon; turn until golden brown all over.
Trim leaves. Cut off stalks and wash broccoli. Cook in small amount of water until barely tender. Combine butter and flour. Blend until smooth. Combine over low heat, gradually adding milk. Cook until smooth and thick. Add salt, pepper and cheese. Stir until melted. Alternate layers of broccoli, sauce and croutons in 1-quart casserole dish. Dot with margarine. Bake at 350° for 25 minutes.
Blend cream cheese, butter and add other ingredients. Serve with crackers or raw veggies.
Put sugar in a large bowl, place cinnamon on top and then add the salt. Mix thoroughly. Break the eggs on top and beat the mixture with a fork. Add the milk and continue to beat and then add the vanilla and mix it all together real well.
Cook onions in butter until soft. Add sugar, flour, salt and pepper; blend well. Cook 2 to 3 minutes. Add stock gradually, stirring well. Cook for 30 minutes. Add wine. Pour over toasted French bread. Sprinkle grated cheese on top.
Pound chicken breasts to 1/4-inch thickness. Dip in Egg Beaters and then coat with cracker meal. Set aside.
Melt chocolate and butter over low heat. Add milk and coconut. Beat eggs, then add milk and chocolate. Add sugar. Stir until blended good. Bake in pie shell in a 400° oven for 30 minutes.
In 10-inch skillet over medium-high heat, cook bacon until crisp; spoon off fat. Add beef and onion; cook thoroughly. Spoon off fat; add spaghetti sauce. Set aside.
Place apple slices in a shallow baking dish; sprinkle with lemon juice. Combine dry ingredients; add melted butter, mixing until crumbly. Spread mixture over apples. Bake in a preheated 375° oven for 30 minutes or until apples are tender. Serves 6.
Mix together flour, salt and shortening; add milk by teaspoon. Mix together until mixture forms a ball. Roll into balls to make 4 to 6 individual pies. Place each pie square onto cookie sheet. Put in layers turnips or	rutabagas, sausage patties, onion, hamburger patties and sliced carrots. Add dot of butter and pepper. Wrap dough around each, pinch corners and bake at 350° for 45 minutes to one hour. Yields 4 to 6 small pies or 2 regular pies.
Mix and pour into freezer. Fill to line with cold milk (less than 1 gallon). Follow directions to freezer for freezing. Makes 1 gallon.