HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in cast-iron skillet and cover with water. Boil for 20 minutes. Add 3/4 of a bottle of barbecue sauce and cook on low heat for 1 1/2 hours. To make sauce thick, boil for a few minutes. Mince onion and bell pepper very fine. Bring water for rice to a boil. Add onion and pepper and cook for 1 1/2 minutes. Add rice. When rice is finished, pour barbecue sauce from chicken into rice. Stir well.
Mix all ingredients well with a mixer. Chill in refrigerator for 1 hour. Roll dough out on well-floured surface and press with your favorite cookie cutter. Bake on cookie sheet at 400° for 7 - 10 minutes.
Mix first four ingredients and cook to rolling boil. Continue cooking for 3 minutes. Stir a few times and set aside to cool. (Must be cold.) Then add remaining ingredients to cold mixture. Bake in a tube pan for 60 to 70 minutes at 350° to 375°. Cool cake for 1 hour before removing from pan.
Blend cranberries in blender. Add apples and blend. Place in large bowl with marshmallows, pineapple and juice. Add sugar to taste. Let stand in refrigerator overnight. Before serving, add whipped cream.
Saute onion in butter; blend in flour and stir until frothy. Add soup. Heat until thickened. Add chicken or turkey and seasonings. Heat thoroughly. Pour into a greased shallow 3-quart casserole. Arrange biscuits on top. Bake at 400° for 10 to 12 minutes or until biscuits are brown. Yields 6 servings.
Finely shred zucchini and drain on paper towels. Mix zucchini, corned beef, mustard, onion and bread crumbs in large bowl. Saute in Teflon skillet until browned and serve on Kaiser rolls, French bread, etc.
Remove stems from spinach. Tear into bite size pieces. Combine spinach, mushrooms, eggs, bacon and green onions in a large bowl. Combine oil, vinegar, sugar and seasonings in a jar. Cover tightly and shake vigorously. Top spinach mixture with dressing just before serving.
Mix together butter or margarine, sugar, almond extract, eggs and milk. Add the flour to the mixture and mix well. Put 1/2 cup melted butter or margarine in pan and sprinkle the brown sugar over the melted butter or margarine. Put pineapple slices, walnuts and cherries over the brown sugar. Pour the mixture into the pan. Bake at 350° for 45 to 50 minutes.
Drain pineapple, saving 3/4 cup of syrup. Set pineapple aside. Place syrup, vinegar, sugar, whole cloves and cinnamon stick into a saucepan; simmer for 10 minutes. Add pineapple chunks; bring to a boil. Remove from heat. Cool and refrigerate until time to serve. Serve on toothpicks.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. In large bowl, combine margarine, white sugar, brown sugar, vanilla extract and eggs. Beat until creamy. Gradually add flour mixture. Beat well, then stir in chocolate chips. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 8 to 10 minutes. Nuts or raisins may be added, if desired.
Brown hamburger; add onion and cook with hamburger. Add peas, soup and noodles. Top with 1 cup of grated cheese. Heat until cheese melts.
Heat cider and cinnamon stick. Bring to a boil and simmer 5 minutes. Add other ingredients. Keep hot over low heat or heat in small batches as guests arrive. Serves 20.
Mix all together. Bake in two loaf pans, well greased and floured, at 325° for 1 hour.
Blend mayo and sour cream until smooth. Mix with chicken and celery. Add grapes.
Rinse chicken legs; pat dry. On a plate, combine flour, paprika, salt, black pepper and either freshly crushed sage or dried sage leaves. Dip chicken in flour mixture to coat on all sides. In a skillet, heat butter. Brown chicken on all sides. Transfer to a casserole. Saute onion in same pan until soft, but not brown. Sprinkle over chicken. Combine tomato juice and tomato paste; pour over chicken.
In a skillet, over medium-high heat, cook beef, basil, black pepper and garlic powder until browned, stirring to separate meat. Spoon off fat. Stir in soups, water and 1 cup Mozzarella cheese. Add cooked macaroni. In 2-quart, oblong baking dish, spoon mixture. Sprinkle remaining 1/2 cup Mozzarella cheese. Bake at 400° for 25 minutes.
Preheat oven to 350°. In a large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt. Add to butter mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool completely. Makes about 4 dozen.
Put cut up chicken in buttered pan. Salt. Pour rice over chicken. Pour soups and water over chicken and rice. Cook, covered, at 350° until chicken is done.
Mix cream cheese, powdered sugar, peanut butter and milk together. Fold in Cool Whip. Pour into graham crust. Drizzle with chocolate syrup on top (optional). Place in freezer.
In a mixing bowl, combine sugar and peanut butter and mix well. Shape into 1-inch balls and place onto a waxed paper-lined cookie sheet. Chill for 30 minutes or until firm.
Cover dates with boiling water. Cool to lukewarm. Thoroughly cream shortening and sugar. Add eggs and vanilla. Beat well. Add date mixture, then sifted dry ingredients. Beat well. Add nuts. Bake for 35 to 40 minutes at 350° in 9 x 13 x 2-inch well-greased and floured pan.
Heat sugar, syrup and water to hard ball stage. Beat whites and Jell-O powder until stiff peaks form. Pour syrup over egg whites. Mix well. Add nuts. Mix until glossiness dulls. Pour into greased pans or drop by spoonfuls onto waxed paper. For white divinity, use 1 packet Knox gelatine instead of Jell-O.
Pour lemonade into bowl to thaw. Add Eagle Brand milk and stir. Fold Cool Whip into mixture. Pour into graham cracker crust. Place in refrigerator for 1 hour, or until firm.
Beat pumpkin until well blended. Add sugar and flour; blend until smooth. Add eggs; beat until fluffy. Add spices and milk. Stir in butter; mix well. Pour into a 9 x 13-inch pan. Bake at 450° for 20 to 25 minutes, or until lightly browned.
Mix chicken flavoring with liquids. Combine dry ingredients. Pour liquid mixture over dry ingredients and let salad sit for 12 to 15 minutes before serving. Will refrigerate well.
Mix puddings with 4 cups milk. Fold in Cool Whip and sour cream. Add sliced bananas and vanilla wafers. Fold into pudding mixture. Refrigerate.
Spray small round casserole dish with cooking spray. Layer chilis and cheese. Top with well beaten eggs gently lifting chilis to allow mixture to go under the chilis.
Season and flour pork chops. Brown on both sides good. Pour excess grease off chops. Then add tomato soup mixed with water; pour over chops. Turn fire down and simmer for an hour. The soup mixture is good over mashed potatoes too.
Mix all ingredients together and bake at 400° for 40 to 50 minutes.
Place vanilla wafers in medium-sized cupcake papers and place in muffin tins. Put all ingredients (except pie filling) in blender and blend until well mixed. Put 2 tablespoons mixture over each wafer. Bake 10 minutes at 375°. Fill each cupcake with 1 tablespoon pie filling. Refrigerate immediately. Makes 2 dozen cupcakes.
Cook noodles. Preheat oven to 350°, spray 13 X 9 inch pan with cooking spray. In a small bowl combine tomato sauce, garlic & oregano, mix well. In a medium bowl combine broccoli, carrot, Ricotta and Parmesan, mix well. Spread 1/2 c. of tomato sauce in bottom of dish. Place 3 noodles on top, spread 1/2 broccoli mixture, then noodles, then broccoli, top with 1/2 c. tomato sauce, top with remaining noodles and tomato sauce. Put Mozzarella on top.	Bake until bubbly, 45 minutes.	Cool for 15 minutes.
Sift flour and baking soda together. Add shortening and beaten eggs to potatoes while still hot. Add sugar, salt and nutmeg. Beat thoroughly. Add flour and milk alternately. Add lemon juice. Bake 1 hour at 325°.
Place brisket into 13 x 9-inch baking dish. Pour Tiger Sauce on meat. Sprinkle all sides of brisket with Tony's seasoning. Bake covered with foil for 4 to 5 hours or until tender. Sauce may be thickened and served over rice.
Sift first 4 ingredients together into a large bowl. Stir sugar into above mixture with a large spoon. (Do not use an electric mixer with this recipe; a large spoon is sufficient.) Stir in oil, eggs, vanilla and pineapple with spoon. Stir in remaining ingredients. Mix well. Use floured and greased Bundt pan(s). Sufficient mix for 1 large Bundt pan or 2 small (6 cup capacity) Bundt pans. Bake at 350° for approximately 50 to 60 minutes. Cake may crack on top when done. Test for doneness with sharp knife. Serve warm with butter or whipped cream. Cream cheese frosting can be used on this cake, but it is an excellent cake without frosting.
Chop dates and pecans. Melt oleo in boiler; add sugar and dates. Simmer 10 to 12 minutes. Remove from heat and add cereal and nuts. Cool until soft balls can be formed. Roll in powdered sugar. Store in covered container. Very easy to make.
Sift together flour and salt. Cream well the butter and brown sugar. Blend in unbeaten egg yolk and vanilla. Add the dry ingredients. Mix thoroughly. If desired, chill one hour for easier handling. Shape dough into balls, 1-inch in diameter. Dip in slightly beaten egg white, then into chopped pecans. Place on ungreased baking sheet. Press deep hole in center of cookie with floured finger or thimble. Bake in a moderate oven (375°) for 12 to 15 minutes.
Let sausage come to room temperature. Mix all ingredients well; knead for approximately 5 minutes. Roll into small balls. Place on ungreased cookie sheet. Bake in a 350° oven for 12 to 14 minutes. Yields approximately 100 puffs.
Cook potatoes and onion in water. Simmer until potatoes are tender. Stir in corn. Add milk, butter and pepper. Heat. Do not boil. Serves 6.
Line baking sheet with wax paper; set aside. In small bowl heat together egg and mint extract; set aside. In double boiler, melt chocolate chips and Crisco, stirring constantly. Gradually add to egg mixture, beating until smooth. Drop by rounded teaspoonfuls onto baking sheet. Refrigerate for about 2 hours or until firm. Makes 2 1/2 to 3 dozen.
Place hocks in a covered kettle and add water to barely cover. Bring to boil. Simmer 2 hours or until tender. Add peas (drained) and other remaining ingredients. Cook covered until the peas are tender, about 45 minutes.
Mix sugar with 1 cup hot water. Stir until dissolved. Add lemon juice and 7 cups cold water. Stir. Chill. Serve in a glass pitcher with ice, fresh lemon slices and a sprig of mint. Makes 2 quarts.
Bring sugar and Karo to a light boil, remove from heat. Add peanut butter; stir, then add corn flakes and stir. Spoon out onto waxed paper. Makes about 40 to 45 spoonfuls.
Mix together sour cream, mayonnaise, horseradish, celery seed parsley. In a 4 x 13-inch casserole dish, slice 4 potatoes, salt and pepper. Spread 1/2 mayonnaise mixture over potatoes and top with 1/2 of the onions and parsley. Repeat and place cherry tomatoes on top. Cover and refrigerate at least 8 hours before serving. Best made a day ahead.
Drain and rinse canned ingredients. Add all other ingredients. Mix well. Refrigerate overnight.
Melt shortening in skillet; add onion and garlic. Cook until clear, not brown. Add ground beef and brown slightly. Add remaining ingredients, except chili beans. Cook slowly for 2 hours, stirring occasionally. Add chili beans and continue to cook for 30 minutes. Serves 6.
Cook onion in margarine until soft. Mix all ingredients in a baking dish. Bake 30 minutes at 350°.
Butter 9 x 15-inch baking dish. Place Tater Tots, sausage or ham, onions and cheese in dish. Mix eggs, milk and seasonings well. Pour over Tater Tots mixture. Bake in 325° oven for 1 hour or until set.
In small mixing bowl, beat cream cheese until fluffy. Stir in clams, pepper and garlic powder. Cover; chill about 1 hour. Shape into ball. In small bowl, combine cheese and parsley. Roll ball in cheese mixture. Cover and chill several hours to blend flavors. Garnish as desired. Serve with assorted crackers. Refrigerate leftovers.
Preheat oven to 400°. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a medium sized bowl, beat together the egg, milk and butter. Add the egg mixture and the sour cream to the flour mixture. Stir just until blended. Pour the mixture into a greased 8-inch square baking pan. Bake for 20 to 25 minutes.
Cream Crisco and sugar adding eggs, one at a time. Beat well. Add flour with buttermilk and 1 teaspoon vanilla or lemon flavoring. Bake at 350° for one hour or until real crusty on top.
Mix all ingredients, except corn flakes. Put crushed corn flakes on top. Bake 1 to 1 1/2 hours at 350°.
Mix sugar, butter or shortening, salt, flour and cinnamon. Save 1/4 cup crumbs for topping. Add egg. Mix soda with buttermilk. Beat into mixture. Pour into greased and floured loaf pan. Sprinkle with crumb topping. Also can add a few pecans. Bake at 350° for 45 minutes.
Salt eggplant and chill well. Keep cool. Roll salted and chilled pieces in flour and drop at once into deep fat. Fry until brown and enjoy.
Cooking Sauce --- Stir together 1 tbsp. cornstarch, 1/4 tbsp. ground ginger. Stir in 2 tbsp. each soy sauce and dry sherry and 1/2 c. regular strength chicken broth. Set Aside.
Thaw spinach. Mix all ingredients together. Cut top off of bread. Pick out center. Pour in dip.
Mix well and press in 9 x 13-inch pan. Bake at 375° for 15 minutes; careful, don't burn.
Mix ingredients and pour in unbaked pie shell. Bake at 300° until firm, approximately 1 hour.
Mix flour and sugar together. Add pineapple with juice and margarine. Cook on low heat until thick. Cool thoroughly. Combine pineapple mixture with apples in a salad dish. Spread Cool Whip over mixture. Sprinkle pecans on top.
Combine the first 6 ingredients; blend by mixer. Pour into greased 9 x 12-inch pan. Sprinkle yellow cake mix on top. Pour over the top the melted margarine. Sprinkle pecans. Bake at 350° for 60 minutes.
Microwave margarine in 4-quart bowl on High 1 minute or until melted. Add sugar and milk. Mix well. Microwave on High 5 minutes or until mixture begins to boil; stir after 3 minutes. Mix well; scrape bowl. Microwave 5 1/2 minutes. Stir after 3 minutes. Gradually stir in peanut butter chips until melted. Add remaining ingredients; mix well. Pour into greased 9 x 9-inch or 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
Mix all ingredients well. Drop by teaspoon on vegetable sprayed cookie sheet. Flatten with fork. Bake at 350° for 8 to 10 minutes. Keeps well in closed container.
Mix sugar and flour in bowl and set aside. Mix 2 sticks oleo, 1 cup water and 4 tablespoons cocoa in a pan; bring to a boil, then remove from burner. Mix together 2 eggs, vanilla, buttermilk and soda. Put flour and sugar into boiled mixture and stir. Put egg mix in and stir. Pour into large cookie sheet (greased and floured). Bake at 400° for 20 minutes.
Spray 9 x 13-inch pan with nonstick spray. Place chicken in pan. Mix soup and milk together. Place cheese on chicken and pour soup over this. Pour herb dressing on top and put butter over dressing. Cover with foil and bake at 350° for 1 hour and 15 minutes.
Heat fat in large saucepan over medium heat. Add onion and cook about 2 minutes. Add garlic; cook 1 minute more. Add the meat, chili powder, cumin, salt and 3 cups of water. Bring to a boil. Lower the heat and simmer uncovered 2 1/2 to 3 hours. Taste the chili and add more chili powder and salt if desired. Serve with onion, grated cheese and sour cream.
Grease baking dish or casserole. Mix all the ingredients and pour into casserole. Bake, uncovered, for 1 hour at 350°.
To serve: Pour dressing over spinach, sliced hard-boiled eggs, sliced Bermuda onion and fresh mushrooms. Garnish with crumbled bacon.
Mix Jell-O and water thoroughly. Add vanilla ice cream and nuts. Mix well and freeze.
Peel apples and cut into quarters. Remove core and slice. Use 1 cup of sugar for each gallon of apples. Pour sugar over apples and allow to stand overnight. Next morning, pack the apples into hot jars using only the syrup that has accumulated. (It is not necessary to fill the jars with liquid. Do not add water.) Cook in hot water bath for 20 to 30 minutes.
Combine all ingredients. Chill for 2 hours before serving. Garnish with lettuce and slivered almonds. Serves 8. One serving is a legal W.W. lunch.
Combine peaches with 1/3 cup sugar and almond extract; set aside. Combine the 1 cup sugar, salt and flour in saucepan. Blend in eggs and 1/4 cup milk. Add remaining milk and cook over low heat until mixture coats a metal spoon, stirring constantly. Remove from heat and cool. Stir in pure vanilla extract and cream. Pour into a 2-quart freezer can. When half frozen, add peaches.
Grease a 9 x 13-inch pan. Mix stuffing and ham. Put 1/2 in bottom of pan. Place cheese next, followed by remaining stuffing and ham. Beat remaining ingredients (except butter) together and pour over cheese and stuffing. Pour melted butter over egg mixture. Let stand in fridge overnight (covered). Bake at 350° for 1 hour. Serves 8 to 10.
Melt the oleo in skillet. Saute the cabbage, carrots, celery and onion until tender. Add to the chicken broth. Simmer for about 1 hour. Add the potatoes and cook until tender. Add the cheese and melt thoroughly.
Cook sugar, water and salt until it spins a thread when dropped from spoon. Add extract and pour over stiffly beaten egg white, beating while pouring. Continue to beat until mixture is quite stiff, then drop by teaspoon on waxed paper.
In a large pan, brown chicken with garlic in butter. Add broth, soup, water, oregano, salt and pepper. Cover; simmer 20 minutes. Add rice and peas; cook 25 minutes or until tender, stirring now and then.
Melt butter. Add celery, parsley, pepper and onion; saute until somewhat soft. Stir in flour and take pan off heat. Beat until smooth. Blend in, with large spoon, clam juice, then clams. Put back on heat and gradually add 3 cups milk. Let this thicken. Keep stirring and add potatoes and seasonings. Do not boil. Cook until potatoes are thoroughly warmed. If too thick, add more milk.
Combine sugar, oil, beaten eggs and pumpkin. Sift together flour, baking powder, soda, salt and pumpkin pie spice. Add to pumpkin mixture and add nuts. Bake for 1 hour at 350°.
Let cream cheese soften. Then beat. Add eggs, one at a time and beat. Add other ingredients and beat until smooth. Place cookie on bottom of cupcake cup then fill. Bake at 350° for 25 minutes.
Blend and chill. Roll into small balls and press into small muffin tins. Fill and bake 20 to 25 minutes at 350° until brown.
Cook spinach; drain and cool. Combine spinach, egg and 1 tablespoon of the cheese. Combine remaining cheese and bread crumbs in shallow dish. Season chicken with salt and pepper; roll in bread crumb mixture. Place in greased 2-quart baking dish. Mound large spoonfuls of spinach on each chicken breast; sprinkle with remaining bread crumb mixture and drizzle with butter. Bake at 350° for 35 to 40 minutes.
Beat eggs and water together until thoroughly blended. Sift dry ingredients together and stir into eggs. Cover and set aside in a warm place for 1 1/2 hours. Heat 2 cups of oil to a boil. Drop 1 tablespoon of batter at a time into the oil. Cook only 3 sfinge at a time, about 3 to 4 minutes. Drain on paper towel and roll into sugar while still hot. Makes 2 dozen.
Mix first 10 ingredients together. Season to taste with spices. Cook with patience at 300° for one hour. Grace the table and cut the cake (Romans 15:4).
Brown meat in frypan. Put into pan with sauce and heat. Prepare noodles as directed; rinse.
Mix all dry ingredients. Add 1 cup of water. Cook and stir until thick and bubbly. Stir in butter and juice.
Mix thoroughly, butter, sugar, milk and peanut butter; stir in peanuts. Cook in a saucepan on low heat until smooth and creamy. Spread on cake.
Place all ingredients except Hershey bars and nuts in a saucepan and cook until brown, about 10 minutes, stirring constantly to prevent burning. Pour into buttered fudge pan. Lay Hershey bars across top of hot mass and spread. Sprinkle with nuts. Cool and then break into pieces.
Cook onion and garlic in fat until golden brown. Sprinkle with salt and pepper. Cover and simmer 10 minutes, or until onion is tender. Add Worcestershire sauce and mustard. Heat frankfurters in colander over boiling water or brown lightly in small amount of fat. Put on hot platter and top with onion mixture. Makes 4 servings.
Boil potatoes, peel, and slice thin. Fry bacon and drain. Saute onion in bacon fryings until golden brown. Blend in the flour, sugar, and seasonings. Cook until smooth and bubbly. Remove from heat. Stir in the water and vinegar. Bring to a boil, stirring constantly. Boil one minute. Stir in carefully the potatoes and crumbled bacon. Cover. Let stand until ready to use. Makes 6-8 servings.
Blend cream cheese (softened) and 4 tablespoons oleo until smooth. Add next 7 ingredients and mix well. Make 12 squares from rolls, pinch perforated edges together. Place 1/2 cup chicken mixture in center of each square. Pull 4 corners up and twist. Brush with remaining oleo. Sprinkle with crushed croutons. Place on cookie sheet and bake at 350° for 20 to 30 minutes or until golden brown. Mix soup and milk. Heat. Serve over rolls.
Mix together and spread on a tray. Make a ridge like a pizza crust would have. Spread with a cocktail (shrimp) sauce so it looks like a pizza. Sprinkle with shredded or chopped up imitation crabmeat (to look like Mozzarella cheese). Sprinkle with parsley and/or paprika for color. Serve with Ritz crackers. Great for parties!
Cream margarine and sugar until fluffy. Add eggs and flour alternately. Add cinnamon. Mix well. Add apples and pecans. Stir well. Pour in 9 x 13 baking dish (glass works well). Grease or spray with Pam or Baker's Joy. Bake 45 minutes at 325°.
Drain juice from pineapple. Cut marshmallows in small pieces. Combine with pineapple and set in refrigerator or cool place for several hours. Just before serving, add whipped cream.
Mix well all ingredients with electric mixer. Pack into a crock or butter bowl, cover and refrigerate. Keeps several weeks. Delicious on hot rolls or biscuits.
Combine the first 5 ingredients in a 15 x 10 x 1-inch jelly roll pan; set aside. Combine margarine, Worcestershire sauce and salt; drizzle over snack mixture, tossing gently. Bake at 250° for 45 minutes, stirring every 15 minutes. Yields 6 1/2 cups.
In bowl dissolve jello in boiling water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill until partially set by placing bowl into a larger bowl of ice water or chill in refrigerator. Pour half of mixture into a 6 1/2-cup ring mold. Chill until firm. Let the remaining gelatin mixture stand at room temperature.
Stir the Knox gelatine, water and jello until jello is completely dissolved. Add the heavy cream. Pour into a shallow baking dish and refrigerate until firm. (The cream will rise to the top.) Cut into squares or shapes and enjoy!
You will also need heavy-duty foil, a No. 10 can and a skewer.
Put into a bowl the flour, salt and butter or oleo. Mix with pastry blender until mixture looks like coarse meal. With back of spoon, press mixture firmly on bottom and halfway up sides of buttered 8-inch square pan. Drain the peaches well, saving 1/2 cup of syrup. Arrange well drained peach slices in crust in pan. Sprinkle over peaches a mixture of the sugar and cinnamon. Bake for 20 minutes in a 375° oven.
Heat oven to 350°. In a long shallow Pyrex, melt 1 stick oleo. Sprinkle vanilla wafers, then chocolate chips, coconut and pecans. Over this, pour Eagle Brand milk. Bake about 30 minutes. Cool. Allow to set in refrigerator overnight.
Mix the last 4 ingredients together. Place each tortilla on a piece of aluminum foil approximately 12 inches long. Spoon a large dollop into the center of each tortilla. Spread the mixture over the tortilla, covering as much tortilla as possible. Roll the tortillas tightly, from one side to the other. Wrap in foil and refrigerate for several hours. Overnight would be the best, allowing the flavors to blend. Before serving, remove and discard the foil. Slice the tortillas into 1 inch rounds and serve.
Mix all ingredients. Roll into balls; flatten with a fork. Bake at 350° for 6 to 8 minutes.