HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Lay chicken in mixture. Cover with foil and bake at 350° for 1 hour or until done.
Turn oven on to 350° and place long casserole dish in oven with margarine until margarine melts. Meanwhile, remove skin from chicken and lightly flour. Remove dish from oven and swirl margarine around dish. Place chicken in dish, skin side down. Bake at 350° for 45 minutes longer. Yields 4 servings.
Heat oven to 275°. Line with brown paper 2 loaf pans (size 8 1/2 x 4 1/2 x 2 3/4). Mix oil, brown sugar and egg. Beat vigorously with a spoon or mixer for 2 minutes. Sift together flour and spices. Stir into oil mixture alternately with fruit juice. Mix the 1 cup flour with the fruit and nuts. Pour batter over fruit, mixing thoroughly. Pour into pans. Bake 2 1/2 to 3 hours. After baking, let stand 15 minutes before taking from pans. Cool thoroughly on racks before removing paper. Store by wrapping tightly in aluminum foil. Place in a covered container in a cool place to ripen. After cake has been cut, store in the refrigerator.
Cream together shortening, sugar and egg. Add bananas and mix into batter. Add baking powder, baking soda, salt and flour. Stir in sour milk. Bake 45 to 60 minutes in 350° oven. Check for doneness with toothpick.
Mix flour, soda, cinnamon, salt, sugar and nutmeats. Add oil, eggs and strawberries. Mix well.
Combine 1 1/2 cup flour, sugar, soda, salt and yeast. Combine buttermilk, water and margarine. Heat to 120°. Stir well and add to dry ingredients. Beat at medium speed of mixer for 4 minutes. Gradually add rest of flour. Knead 5 to 8 minutes. Let rise in a greased bowl until doubled. Punch down, roll out and cut. Put in a greased pan. Let rise until double. Bake at 400° for 15 to 20 minutes.
I cut up and cook enough potatoes, I don't know, maybe 6 to 8 large. After cooked, mash and fix with milk, butter, salt and pepper as you would if you were serving in a plate, only you put into an unbaked pie crust. Then top with the other crust. Put slits in top crust, then pat with milk and bake 10 minutes at 425°, then at 350° until done (when crust is golden).
Melt margarine in large saucepan or cooking pot. Add onion and celery; saute, then add peeled potatoes, cut into bite sized pieces. Add carrot (about 2 tablespoons). Cover with water; add salt and bring to boil. Turn heat to medium and cover. Cook 20 or 30 minutes, until potatoes are done.
Cook together cornstarch, sugar, water and salt until thick and clear. Cool. Beat egg whites until frothy. Continue beating while slowly pouring cooked mixture over egg whites. Beat 5 minutes. Place on top of pie or dessert. Bake at 350° until nicely browned.
Cook the chicken in a pressure cooker.	Remove skin and bones from the meat. Place the chicken	in the bottom of a casserole dish. Pour cream over chicken, then add cream of chicken soup. Combine egg, onion and broth from chicken with dressing mix and spread on top. Bake at 350° for 25 minutes or until lightly brown on top.
In a well-greased casserole, sprinkle the rice. Add the uncooked ground meat, then sprinkle onion soup on top. Cover with cream of mushroom soup and water mixture. Bake for 1 hour at 350°.
Combine all ingredients, except potato chips. Crush potato chips; sprinkle on top. Bake at 350° for 30 to 45 minutes.
Grease a 9 1/4 x 5 1/4-inch loaf pan. Preheat oven to 350°. In large bowl, beat margarine, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Add hazelnuts. Sift flour and baking powder together. Fold into mixture; mix thoroughly. Stir in brandy. Put batter into the greased loaf pan. Bake 1 to 1 1/4 hours or test with a wooden pick. Remove from pan and cool. Sift powdered sugar over cooled cake.
Bring water to a boil; add dry ingredients, then slowly add egg and then butter last. Mix together good until thickened and glossy. When you don't have an appetite, this will bring it back to you.
Mix together walnuts, flour and oleo. Pat into 9 x 13-inch cake pan. Bake at 350° for 20 minutes. Cool.
Mix all ingredients in a roasting pan. Bake at 250 degrees for at least 4 hours, the longer the better.
Combine ingredients; brush on pieces of meat several times during last 15 minutes of grilling time.
Arrange 4 whole chicken breasts (boneless and skinless) in lightly greased 13 x 9-inch baking dish. Top with 8 slices of Swiss or Mozzarella cheese. Combine chicken soup with wine or milk. Spoon mixture over chicken and sprinkle with 1 cup stuffing mix over all. Drizzle the melted butter or oleo over stuffing. Bake at 350° for 45 to 55 minutes.
Combine all ingredients in large bowl. Spray Pam in loaf pan. Put mixture in pan. Bake at 350° for 1 to 1 1/2 hours.
For topper reserve 1 cup of corn chips. Combine rest of chips with 1 cup shredded sharp American cheese, chili with beans, enchilada sauce, tomato sauce and minced onion. Pour into 11x7x1-1/2 baking dish. Bake uncovered 30 minutes or till hot in 375° oven.	Spread top with 1 cup sour cream. Sprinkle with 1/2 cup shredded sharp American cheese. Circle rest of corn chips around edge. Bake 5 minutes longer. Serves 6.
On a board, place a layer of sponge cake; lay on vanilla ice cream. On top place a dry, well beaten mixture of egg whites and powdered sugar. Brown in hot oven for a moment and serve immediately.
Beat eggs well. Melt oleo and add egg mixture. Blend thoroughly. Mix together with sugar, salt and baking powder. Add dry ingredients alternately with milk. (Mom used diluted canned Carnation milk.) Add coconut and vanilla. Pour into 2 (9-inch) greased pie pans. Bake in moderate oven (350°) for approximately 40 minutes or until brown. This pie makes its own crust and seems to taste better the second day!
Fry hamburger and sausage together and drain. Add taco seasoning and set aside. In large pan, melt Velveeta and cream cheese with a little milk. Add soup (do not dilute). Mix salsa with meat and add to cheese mixture. Serve over tortilla chips and garnish with lettuce, tomatoes and onions. Serves 4 to 6.
Mix all ingredients together. Cover and cook 3 hours or longer at 250°. Good for crock-pot. Serve over rice or noodles.
Mix and press into 9 x 13-inch pan. Save 1/2 cup to sprinkle on top. Bake at 350° for 12 to 15 minutes.
Bring blackberries to boil in 2 cups of water; let boil about 10 minutes. Strain blackberries in colander to strain seeds. Combine blackberries and all ingredients, except biscuits, in pot. Cook on medium heat until boiling; let boil 10 minutes. Pinch off biscuits and drop into mixture to make dumplings (use at least 4 biscuits). Cook additional 10 minutes. Serves 6.
Mix white cake mix according to directions. Put 1/2 of mix in 9 x 13-inch pan. Sprinkle a layer of brown sugar over the mix; pour on remaining mix and another layer of brown sugar. Bake as directed on cake mix box.
Stir soda into boiling water. Add syrup/molasses. Stir well. Stir in beaten eggs. Then add crumbs. It will be lumpy. Do not stir until smooth. Pour into 2 unbaked pie shells and top with crumbs that were set aside. Bake at 375° for 10 minutes. Then reduce to 350° and bake another 25 to 30 minutes. Yields two 8 or 9-inch pies.
Melt butter and chocolate together; add sugar. Beat all ingredients except nuts and coconut. Pour into unbaked pie shell. Sprinkle nuts and coconuts on top and bake at 350° for 35 minutes.
Preheat oven to 375°. Peel, core and thinly slice apples. Toss with lemon juice in a bowl. Mix in 1/4 cup sugar, dried apples and pecans. Combine bread and remaining sugar in bowl. Stir in butter. Spoon half of apple mixture into 1 1/2-quart baking dish. Top with half of bread mixture. Pour water over all. Repeat the layering. Cover. Bake 45 minutes. Uncover; bake 15 minutes.
Mix cookies with 1/4 cup butter; press into bottom of large pan. Slice ice cream into 1 inch slices (slightly soft). Place layer on top cookie crust; press firmly. Sprinkle with peanuts and freeze 2 hours.
Melt candy and melted butter in pan over low heat. Cream sugar and softened butter until fluffy. Add eggs, one at a time. Stir in vanilla. Combine buttermilk and soda and add to mixture, alternating with flour, beating well after each addition. Stir in candy mixture and nuts. Pour into a buttered and floured 9 x 13-inch baking dish. Bake at 325° for 1 hour or until done. Frost with chocolate frosting
Mix first 3 ingredients until well blended. Add remaining ingredients. Mold in Cracker Barrel container coated with margarine. Chill until firm. Serve with crackers.
Soak beans overnight. Wash well after soaking. Wash salt pork in hot water. In a saucepan with enough water to cover, boil beans slowly with salt pork and red pepper, covered, for 3 hours. Combine brown sugar, chili powder, catsup, onion, mustard and corn syrup. Combine with bean mixture and pour in a large baking dish. Heat oven to 300° and bake for 45 minutes.
Chop vegetables finely. Add to cream cheese. Mix well. Chill. Serve with chips or crackers.
Cream together shortening and sugars. Beat egg and sift flour, soda and salt. Add chopped chocolate bar and add coconut. Mix well. Drop by teaspoon on greased baking sheet. Bake at 375° for 10 minutes.
Melt butter in oven. Flour chicken. Lay into melted butter, skin side down. Bake at 400° for 30 to 45 minutes. Turn skin side up. Mix water (sherry) and 2 cans chicken soup. Bake at 400° until it bubbles and then reduce heat to 350° for 1 hour, or bake at 300° for 2 hours.
Melt butter in large saucepan. Add carrots and onion and saute until tender. Blend in flour, then add broth and milk and cook and stir until thick and smooth. Add remaining ingredients and stir until cheese is melted.
Bake cake in a 9 x 13-inch pan according to directions. Cool and remove from pan. Cut cake lengthwise to make 2 layers. Place bottom layer back in pan. Cut ice cream into even slices and place over bottom layer, using all of ice cream. Place remaining layer on top. Cover and freeze.
Mix all together. Pour batter into a funnel. Release batter in swirls in 375° oil. Fry until golden brown. Dip in sugar. Delicious snack!
Cream butter and sugar. Add rest of the ingredients. Drop small teaspoonfuls on cookie sheet tin and bake 10 to 12 minutes in 340° oven.
Mix all ingredients together. Marinate at least 12 hours before serving. Keeps 2 weeks in refrigerator.
Place all ingredients into blender and chop on chop setting, then put blender on mix or puree setting for a few seconds. It is now ready to drink.
Saute onions in butter until tender. Put in 9 x 13-inch glass pan. Sprinkle with cheese.
Use a 9 x 13-inch pan. Pour cherry pie filling in pan and spread. Pour pineapple and spread. Sprinkle cake mix over pineapple. Pour on melted butter. Sprinkle on coconut and nuts over melted butter. Bake 1 hour at 350°.
Heat waffle baker on medium. Sift together flour, baking powder, salt and sugar. Beat eggs. Add milk and cooking oil to eggs. Add flour mixture and blend until smooth. Yield: 4 waffles.
Grind cranberries, apple and orange. Mix in pineapple, sugar and pecans. Mix jello as directed and add other ingredients. Pour into mold and refrigerate for several hours.
Open and drain cans of pineapple and mandarin oranges. Peel and slice bananas. Chop nuts. Mix all ingredients in a serving bowl. Makes 10 to 12 servings.
Layer a 9 x 13-inch pan with crescent rolls. Cook sausage; drain. Sprinkle over crescent rolls. Next sprinkle grated Mozzarella cheese plus grated Cheddar cheese. Mix milk and eggs plus salt and pepper to taste. Pour over entire mixture. Bake 15 minutes at 450° or until done.
Dissolve gelatin in 1 1/2 cups apricot nectar. Add sugar and salt; bring to a boil. Add remaining nectar and lemon juice. Allow mixture to cool down to room temperature, then fold in egg white. Chill until consistency of unbeaten egg white. Beat with electric beater on high speed for 6 to 8 minutes or until fluffy. Fold in whipped topping and pour into an 8-cup mold. Makes 8 servings.
Sift flour with baking powder, salt and sugar. Beat egg whites until stiff. Beat egg yolks; add milk and oil. Pour into flour mixture. Beat until smooth. Fold into egg whites lightly, but thoroughly. Use 1/2 cup batter for each waffle.
Combine first 3 ingredients. Sprinkle nuts on top. Serve with fruits: apples, pineapple, bananas or other fruits.
Mix sugar, cornstarch and mustard. Add pineapple juice, vinegar and soy sauce. You can add Tabasco sauce to spice it up, but add a little more cornstarch to thicken the sauce.
Break angel food cake into bite size pieces. Dissolve jello with water; add berries. Refrigerate until thick. Pour over pieces slowly. Top with Cool Whip.
Line lettuce leaves in large bowl, letting edges show. In another bowl, mix apples, grapes, cherries, nuts, marshmallows and celery. In a small bowl, blend Miracle Whip and sugar, then add Cool Whip. Pour dressing mixture in with fruit and fold in well. Pour into large leaf-lined bowl. Place leaf and orange twist in center for garnish.
Mix altogether. You may want more or less of a particular ingredient. Cook it down for a few hours or until consistency you prefer. Stir occasionally. Put in hot pint jars and seal. This is mild at first, but as it sits on the shelf, it gets hotter. Makes 10 pints.
Slice cucumbers thin. Add onions, pepper and whole garlic cloves. Add salt. Cover with crushed ice. Mix thoroughly. Let stand 3 hours. Drain well. Don't wash. Combine remaining ingredients. Pour over cucumber mixture. Heat just to a boil. Seal in hot sterilized jars. Makes 8 pints.
In a 6-quart pot (or larger), add water, tomatoes, ground beef, onion and salt and pepper to taste. Bring to boil. Let simmer 1 hour. Then add 1/2 cup rice, noodles, potatoes and allspice. Cook 1/2 hour longer, then last, add diced green pepper. Cook goulash until pepper is tender. Cooking time: 1 1/2 to 2 hours.
Combine apples with all ingredients except butter. Pour into pie crust lining. Dot with butter. Moisten edges with cold water. Cover with top crust. Press firmly together. Prick top with a fork. Bake at 400° to 425° for 40 or 45 minutes.
Sift salt, flour and sugar twice in bowl. Bring oleo, cocoa and coffee to a rapid boil and pour over flour and sugar. Add remaining ingredients. Mix and pour into greased jelly roll pan, 16 x 11-inch. Bake at 350° for 20 to 30 minutes.
In saucepan, sift the flour gradually into the oil, mixing with each addition until smooth. Add the milk and cook over low heat until slightly thickened, stirring constantly. Add the grated onion, paprika, celery salt and pepper, mixing well.
Saute celery and onion together in about 1 tablespoon butter or margarine until tender (but still firm). In a large bowl, combine chicken, chestnuts, soup, celery and onion, rice and soy sauce. Top with corn flakes. Drizzle with melted butter. Bake at 350° for 20 to 25 minutes.
Dip chicken into eggs, then into bread crumbs to coat. In a skillet on medium heat, add oleo. When melted, place chicken in skillet and brown on both sides, then add sauce. Lower flame and cover for 10 minutes. Then sprinkle cheese and parsley on top and cook another 5 minutes or until cheese melts. Makes 4 servings.
Combine flour, brown sugar, sugar, salt, soda, bananas, oleo, eggs and vanilla. Mix well. Stir in oats and nuts. Drop by rounded teaspoonfuls on an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Wilt tortillas in chicken broth from boned chicken and line a large casserole with tortillas. Place boned chicken on them. Cook onion an pepper in 1/2 c broth until tender. Add soup, tomatoes, and chili powder. Mix and pour over chicken. Top with grated cheese and heat just long enough to melt cheese. If you like it hooter, you can add a jalapeno pepper.
Combine butter, sugar and vanilla in a medium bowl; beat well. Add eggs and beat well. Stir in flour. Gradually stir in chocolate morsels, pecans and coconut. Pour mixture into pastry shell. Bake at 350° for 35 to 40 minutes. Yield: 1 (9-inch) pie.
Mix juice from pineapple and add enough water to make 4 cups. Add marshmallows and jello to liquid and melt over low heat; stir until marshmallows are dissolved. Cool and let thicken slightly. Mix cream cheese, pineapple and nuts and add to thickened mixture.
Combine ground chuck and onion in large skillet. Cook until meat is browned and onion is tender. Drain. Add remaining ingredients and simmer for about 20 minutes, stirring frequently. Serve over hamburger buns.
Mix dry ingredients separately. In a large bowl, beat eggs. Add all-bran, oil, sugar and molasses. Add dry ingredients, carrots and raisins. Spoon into greased muffin cups and bake at 350° to 20 to 25 minutes until brown on top. Makes 2 dozen.
Drain pineapple. Save pineapple juice. Combine water, sugar, soy sauce, vinegar and pineapple juice. Set aside. Combine flour, salt and garlic. Mix pork in flour mixture. Melt butter in skillet. Add pork; brown on all sides. Add 1 cup of liquid mixture and simmer until meat is tender, about 1 hour in covered skillet. Uncover; add remaining liquid and continue heating. Add pineapple chunks, bell pepper, carrots and tomato. Mix carefully and cook until vegetables are heated, 5 to 7 minutes. Serve over rice.
Mix together in a large bowl lettuce, spinach, onions, almonds and sesame seed.
Mix ingredients together. Roll about 1/4-inch thick and cut with biscuit cutter. Press pecan half into circles and bake in hot oven at 400° for 5 to 8 minutes. Makes 6 dozen.
Saute celery, onions and seasonings in the margarine in skillet for 5 minutes. Add remaining ingredients and mix well. Shape into 12 balls and put one in each of 12 well-greased muffin pan sections. Bake in 350° oven for 30 minutes. Makes 6 servings.
Mix all ingredients, except chicken, in bowl. Dip chicken pieces in mixture and place in shallow baking pan. Bake at 350° for 1 1/2 hours.
Grease 9 x 12 casserole pan. Wash and slice strawberries and rhubarb, place on bottom of pan. Mix rest of ingredients and drop cake mixture by the spoonful on top of strawberries and rhubarb. Bake at 350° for about 45 minutes.
Preheat oven to 400°. At 1-inch intervals, make diagonal cuts in bread; do not cut through bottom. In small bowl, combine remaining ingredients until well blended. Spread mixture between slices and over top. Wrap bread completely in foil. Bake 20 minutes until spread is melted and bread is hot and crusty. Makes about 8 servings.
Chop cabbage and place in the bottom of greased baking dish. Brown ground beef lightly with onion, salt and pepper. Mix meat and raw rice and spread over cabbage. Cover with tomato soup and water. Bake 1 to 1 1/2 hours at 350 degrees.
Mix first four ingredients for 2 minutes. Beat in eggs, 1 at a time. Bake at 350° in tube pan for about 50 minutes or until done.
Place chicken, skin side down, in 9 x 13-inch baking dish. Combine remaining ingredients and pour over top. Marinate at least one hour. Pour off marinade and reserve. Bake chicken at 350° for 30 minutes. Turn chicken and baste with marinade. Continue baking 30 minutes or until chicken is tender and richly glazed, basting frequently. Makes 6 servings.
Slice carrots. Place in a saucepan and cover with water. Simmer until just tender. Drain. Transfer to a glass bowl, add sliced onions and green peppers. Mix remaining ingredients together and pour over the vegetables. Cover and marinate overnight. Serve cold.
Mix graham cracker crumbs, sugar and margarine. Press into a 9 x 13-inch pan. Cream the cheese, confectioners sugar and egg until well blended. Pour over graham cracker mixture. Slice bananas in half lengthwise; place on cream cheese mixture. Spread drained pineapple over bananas. Spread Cool Whip over mixture; sprinkle with nuts and cherries. Chill.
Mix together all ingredients and add to beef. Shape into 50 patties. Place in greased pans and bake at 350° for 45 to 50 minutes.
Combine dry ingredients; set aside. Cream shortening and sugar. Add egg, vanilla and almond extract. Add coconut and pineapple, then mix in the dry ingredients. Drop by teaspoon on an ungreased cookie sheet about 3 inches apart. Bake at 325° for 20 minutes. Makes 3 1/2 dozen.
Set out pie shell and strawberries. Set aside 2 cups whole berries. Crush remaining berries with fork and set aside. Mix sugar, cornstarch and milk or water in a saucepan in order, stirring gently and constantly, bringing to a rapid boil and cook for 3 minutes or until mixture is clear (mixture should be clear if used water). Stir in crushed berries and blend in lemon juice and food coloring. Cool mixture slightly with pan set in bowl of ice and water. Cover and set aside. Beat together cream cheese and orange juice until blended. Spread over bottom of pie shell; cover with whole berries. Pour cooled strawberry mixture over berries. Chill in refrigerator 30 minutes. Top with sweetened whipped cream. Makes 6 servings.
Cook first five ingredients until thick and clear. Let cool. Slice 1 quart of strawberries into cooled 9-inch crust. Pour gelatin mixture over strawberries.
Mix yogurt, mayo, dill weed, mustard and salt in a large glass or plastic bowl. Toss with remaining ingredients. Cover and refrigerate about 4 hours or until chilled. Yields 4 servings, about 1 cup each.
Heat oven to 350°. Mix flour, margarine and powdered sugar together. Press in ungreased square pan; bake 20 minutes. Beat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust. Bake until no indentation remains when touched lightly in center, about 25 minutes. Let cool; cut into squares.
Soften yeast and dissolve sugar in water. Add milk (cooled to lukewarm), shortening, sugar and salt. Add eggs. Beat well. Add flour to make a soft dough. Let stand for 10 minutes. Knead on lightly floured surface until smooth and elastic. Place in a greased bowl. Grease top and cover. Store in refrigerator. Shape rolls about 2 hours before serving. Let rise until double in bulk. Bake in hot oven (400° to 425°) for 15 to 20 minutes. Punch down unused dough and return to refrigerator. Makes 4 to 5 dozen medium-sized rolls.
Mix dry ingredients. Add water slowly, stirring out lumps. Cook in double boiler over low heat, stirring constantly. Remove from heat when paste begins to thicken. It thickens as it cools. Keep covered. Thin with hot water when necessary.
Blend meats, egg, milk and bread crumbs. Stir in salt, molasses, spices and onion. Mix well. Cut out core of cabbage. Separate outer 12 leaves. Remove thick vein of each leaf. Drop leaves in boiling water. Cover; steam 3 minutes or until soft and bright green. Remove with slotted spoon and reserve liquid. Place meat on leaves. Fold sides in and roll up. Fasten with a wooden pick. Heat butter and brown rolls on all sides. Transfer to a 3-quart casserole. Mix reserved water from boiling leave with butter and drippings. Pour over filled rolls.
Roll pastry to 1/8 inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges. Fold edges under, and flute. Prick bottom and sides of pastry with a fork. Bake at 450° for 3 to 5 minutes; remove from oven. Cool. Combine butter and sugar in a saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cook 5 minutes. Stir in eggs, vinegar, cinnamon, raisins, pecans and vanilla. Pour into pastry shell. Bake at 350° for 30 minutes or until pie is set. When pie has cooled, garnish with whipped cream, if desired.
Mix all ingredients together really well. Store at room temperature or refrigerate and warm a few seconds in microwave to soften when ready to use. Spread on cake pans with a pastry brush. Eliminates "greasing and flouring".
Cream butter with salt; add sugar and cream well. Blend in egg and vanilla; add flour and mix well. Bake at 400° for 8 to 10 minutes.
Cook onion and green pepper in oil until soft. Add water, meat and tomatoes. Bring to a boil. Cover, reduce heat and simmer 2 hours. Add vegetables and simmer 1 more hour. Add salt and pepper to taste. Remove bay leaf. Serve with whole wheat bread, butter and milk to drink.
Thaw bread in a buttered dish. Cover with a towel and rise to double in size.