HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix. Melt butter. Pour all ingredients into plastic bag. Add melted butter and shake. Place cut up chicken in bag and shake. Bake in 350° oven for 40 minutes or until done. (Can deep fry.)
After preparing pastry, mix sugar, flour, spices and salt. Stir in apples. Place in lined 9-inch pie plate. Dot with butter. Cover with top crust with slits. Bake until golden brown 30 to 40 minutes at 350°.
Bake in covered casserole dish at 375° for 1 hour. Stir gently when done.
Toast bread lightly on both sides. Cut in half. Cream margarine, sugar and cinnamon. Spread on one side of each toasted half. Cover completely with about 4 apple slices. Spread margarine-sugar mixture lightly over the apples. Place on a cookie sheet and bake in a preheated 400° oven for 10 minutes. Broil for 1 to 2 minutes or until sugar begins to caramelize. Cool slightly and serve immediately.
Mix all ingredients, except chicken and stuffing. Dip chicken in mixture. Let stand overnight. Roll next day in stuffing. Arrange in single layer in casserole. Pour 1/2 cup melted butter over all. Bake, uncovered, at 350° for 1 hour.
Add seasonings to ground beef; brown meat in skillet. Boil noodles; cut each noodle in half the short way. Place 2 or 3 tablespoons meat mixture on each noodle; roll up. Place seam side-down in pan; pour tomato sauce over. Bake at 350° for 30 to 40 minutes. Yields 4 servings.
Mix dressing and cream cheese. Beat with mixer. Add Cheddar and blend. Cover and freeze for 30 minutes. Shape into ball. Roll in pecans. Refrigerate until ready to serve.
Melt butter in a double boiler and stir in flour to make a roux. Slowly add milk and stir constantly until thickened. Add cheeses, wine and seasonings; cook until smooth. Mix lobster meat in and serve over noodles. Serves 4.
Soak pinto beans overnight; rinse and cover with water. Cook beans until tender; mash.
Cream shortening, salt and sugar together. Put yeast in lukewarm water and melt. Add scalding water to creamed mixture and melt. Let cool to lukewarm and add egg and yeast. Add flour and make soft batter. Put in refrigerator from 1 to 24 hours. Take out and make bread or rolls; let rise to double in bulk. Cook in hot oven (450°) for 15 to 20 minutes.
Place precooked Virginia ham into deep pan. Put cloves into ham (across top of ham). Pour molasses, 7-Up and ginger ale over the ham. (Use to baste and for a sauce later.) Place sliced pineapple over the top of ham and pour juice over the ham. Place into oven and bake for approximately 3 hours at 450° (use a meat thermometer, set for cooked ham) to assure the meat is heated through. Take out of oven and set for 10 minutes, then slice. Serve with sauce over ham or in a gravy dish (heat sauce).
Combine all ingredients, using only 1/2 cup of the chopped pecans. Shape into a ball. Wrap in wax paper or plastic wrap, then in foil. Refrigerate overnight.
Combine sugar and butter. Add egg; mix until well blended. Add combined oats, flour and spices; mix well. Spread onto greased 12-inch pizza pan. Arrange fruit on batter. Sprinkle with nuts. Bake at 400° for 35 to 40 minutes or until fruit is tender. Cool and cut into wedges. Makes 8 to 10 servings.
Cream the margarine and sugar. Add the rest of the ingredients. Bake in a greased and floured 9 x 13-inch pan for 60 minutes at 350°. Test with toothpick at 45 minutes. Cool and serve with whipped cream or ice cream.
Beat cream, sugar and vanilla until stiff. Cream in cream cheese. Place ladyfingers on bottom of a glass pan. Add half of batter, then make another layer of ladyfingers. Add remaining batter, then top with favorite fruit (Solo canned fruit). Make the day before so cake can sit and chill.
Mix together the vinegar and water; bring to a boil. Add cabbage and mix well. Cook 1/2 hour and 5 minutes on high and then on low. Stir a few times. Add bay leaf, cloves, onion powder, apples, salt, pepper and sugar. Brown bacon pieces in skillet; pour over cabbage, including the grease. Mix well and cook for 1 hour on low. Let stand a few hours. Fill your tummy.
Cream the shortening and sugar. Add applesauce and sifted dry ingredients. Add nuts and vanilla. Mix and bake 35 minutes in a 350° oven in a 9 x 13-inch pan. Cool and slice in pan.
Cut fruits into small pieces. Mix fruits, dates and nuts, then sprinkle with flour until coated; set aside. Sift together flour, salt, baking powder, allspice and nutmeg; set aside. Beat eggs until fluffy and light. Add sugar, margarine and vanilla; beat until fluffy and creamy. Stir flour mixture	into egg mixture; beat until smooth. Stir in fruit and nuts. Pour into well-greased and floured 9-inch tube pan, spreading evenly. Bake in preheated 225° oven slowly for 2 1/4 hours or until done. Cool pan on rack 30 minutes. Wrap in foil.
Melt butter; add brown sugar. Cook over low heat 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat; cool. Add powdered sugar gradually until right consistency to spread.
To make gravy, mix flour with melted margarine or meat drippings. (If mixture is not smooth and moist, add more margarine or meat drippings until consistency is right.) Brown flour mixture, stirring constantly. Add milk all at once. Continue to stir constantly. Cook until smooth and thickened. Add tuna and simmer until bubbly. Serve over biscuits or toast. Makes 4 to 5 servings.
In large pot, cover beef with water. Bring to a boil; boil for 10 minutes. Drain water. Cover beef water 1 1/2-inches over beef. Bring to a boil. Reduce heat and simmer for 1 hour. Add peeled carrots, potatoes and onions. Cook for 1/2 hour. Add veggies and quartered cabbage last 15 minutes of cooking. Broth may be tasted before adding vegetables. If too salty, remove part of water and add new water to your liking of saltiness.
Note: N.B. Health Food Stores carry millet, quinoa, bulgur and dried cherries.
Make peanut butter and cracker sandwiches. Melt chocolate and dip crackers. Place on wax paper or greased cookie sheet to dry.
Put chicken breasts in foil (well buttered). Bake at 350° for 35 minutes. Cool, skin and debone. Cut into strips.
Cook together until lentils are very soft and most of the water is absorbed. Mash or put in the blender. Cut day old bread in 1/2-inch cubes and stir well into lentils along with 1 whole beaten egg. The amount of bread needed will vary with the amount of liquid left in lentils. Start with 4 to 5 slices. Heat oil in frypan and drop lentil mixture into oil. Brown on both sides. Serve with tomato sauce on a roll, etc.
Mix dry ingredients (flour, wheat germ, soda and salt) together. Cream peanut butter and butter together. Gradually add sugars, eggs and vanilla. Add the dry ingredients to the creamed mixture. Add the milk slowly. Bake at 350° for 12 to 15 minutes. Store in airtight container.
Combine and add salad dressing to taste. Amounts of any ingredients can be changed to suit personal taste.
Mix jello as directed on box. Add sugar and cranberry sauce. Mix well. Add other ingredients. Let stand in refrigerator 4 hours before serving.
Sift together dry ingredients. Combine egg, milk and salad oil; add to dry ingredients, beating well. Stir in nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° about 1 to 1 1/4 hours or until done. Remove from pan; cool on rack.
Place bread in bottom of greased baking dish. Beat eggs; add milk, meat and cheese. Pour this over bread and refrigerate overnight.
Place all ingredients in a large saucepan and simmer together gently, stirring occasionally for 1 hour. Serve hot. Make the servings small, the soup is rich.
Prepare cake mix as directed on box, but reduce liquid by 1/4 cup. Add nuts, 1/3 cup evaporated milk and margarine. Mix well. Pour half of the batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 6 to 10 minutes or until set. Melt caramels with 1/3 cup evaporated milk. Pour over cake. Sprinkle chocolate chips over caramel. Add remaining batter. Bake another 20 to 25 minutes or until done.
Brown hamburger with large onion. Drain grease. Add all the rest of the ingredients. Bake at 350° for 1 hour.
Brown meat and chopped onions; drain. Add soups and sour cream to meat. Mix well. Pour into a square baking dish. Top with biscuits that you have cut in half. Bake at 350° until biscuits are brown.
Mix sugar, butter and egg yolks. Add salt, nutmeg, vanilla and milk. Fold in beaten egg whites. Bake at 350° in unbaked pastry. Makes 2 pies.
Cream the margarine and shortening. Add sugar, salt and vanilla. Cream thoroughly. Add half of the flour and half of the milk, beating at low speed until well blended. Add eggs one at a time. Beat at high speed after each egg. Now, add rest of baking powder, flour and milk. Blend in at low speed; mix well. Pour batter into 3 well-greased and floured 9-inch pans. Bake at 350° until done. Cool layers and frost with Buttercream Frosting, putting coconut between layers and on sides.
Cream shortening, sugar and almond extract. Add flour and salt and mix well.	Chill overnight. Roll with hands into a pencil shape about 2 1/2-inches long. Put on a cookie sheet and shape like a crescent. Bake at 325° for 14 to 16 minutes. Cool, then roll in 10x sugar.
Preheat oven to 350°. Combine butter (melted), honey, salt and mustard. Mix well and pour over hens; bake 1 1/4 hours, basting every 15 minutes until hens are tender and brown.
Mix ingredients, adding enough flour until dough is workable. Let set overnight for best results. Makes enough dough for 2 double crust pies.
Mix egg, sugar, butter, milk and flour together. Mix well and fold in blueberries. Bake in cupcake papers in muffin tins at 425° for about 20 to 25 minutes. Makes 12 muffins.
Brown vermicelli in butter on low heat, add salt and pepper to taste. Remove from heat and add broth. Return to heat and add rice. Cook on medium high until comes to boil, lower heat and cook until 95% of broth evaporates.
Line pie plate with pastry. Mix sugar, flour, spices and butter with pastry blender until crumbly. You may use 1 1/2 teaspoons apple pie spice in place of spices, if desired. Spread 1/3 of this mixture over bottom of unbaked pastry. Peel apples, core and cut into slices; put in crust. Spoon remaining sugar and spice mixture over apples. Bake in a 400° oven for 50 to 55 minutes. Serves 6 to 8.
Melt chocolate, oleo and peanut butter in saucepan until completely melted. Place cereal in a large bowl and pour chocolate mixture over cereal. Mix well to coat.
Mix eggs and Ricotta cheese. Set aside. Layer hash browns, spaghetti sauce and Ricotta cheese in a 9 x 13-inch (greased) casserole dish. Cover with Mozzarella cheese. Bake in 350° oven for 45 minutes.
Cut all ingredients together with a pastry blender and use mixer or blender to make it the consistency of cornmeal. Makes 1 quart. Store in refrigerator. Replaces commercial "Shake 'N Bake."
Mix butter, brown sugar and flour. Put in the bottom of a 7 x 11-inch pan. Bake for 10 minutes at moderate heat.
Put all ingredients in a large bowl of mixer. Beat until mixture stands in stiff peaks. Makes a large bowl almost full. Good served on angel food or pound cake with a blob of whipped topping on top.
Preheat oven to 400°. In large skillet over medium heat, combine undiluted apple juice concentrate and 1 tablespoon sugar. Place over medium heat; bring to a boil. Add cinnamon, nutmeg and cloves; boil 1 to 2 minutes or until thick and syrupy. Add apples; cook over medium heat, 2 to 3 minutes or until tender but not mushy when pierced with a fork, stirring occasionally. Remove from heat; stir in 1 tablespoon amaretti or gingersnap crumbs. Cool to room temperature.
Mix eggs, mayonnaise, anchovy paste and Worcestershire sauce together. Add gelatin mixture. Fold in caviar. Pour into mold. Refrigerate until set.
Mix about 15 minutes over low heat. Serve over cheesecake or ice cream. Would also be good over plain cake.
Crust: Mix crumbs, 2 tablespoons sugar and melted butter. Press evenly into 9-inch spring-form pan.
Combine Miracle Whip and Italian dressing; mix well. Add remaining ingredients; mix lightly. Chill. Add additional salad dressing before serving, if desired. Delicious when served in tomato wedges.
Place all fruit in freezer bag and freeze. When ready to serve dessert, remove from freezer. Place fruit in blender. Add milk and blend, adding more liquid if too thick and more fruit if too thin. (Mixture should be consistency of soft ice cream.) Serve in dessert dishes immediately, garnished with fresh strawberries, chopped walnuts, or as desired. Makes 2 servings.
Drain juice from cherries and pineapple. Add water to make 3/4 cup. Heat and dissolve Jell-O. Add Coca-Cola. Chill until thickened.	Add rest of ingredients.
Put all ingredients in one large bowl and mix well. Pour into a 9 x 13-inch cake pan that has been greased and floured. Bake 45 minutes in a 325° oven. Let cake cool and spread with frosting.
Combine mayonnaise, flour, beaten eggs and milk; mix until blended. Stir in drained crab, cheese and green onion. Pour into 9-inch unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Mix together margarine and 1/2 of stuffing mix in bottom of casserole dish. Put pieces of cooked chicken over stuffing. Mix together 1 cup broth, cream of chicken soup and sour cream; pour over chicken. Cover with remaining stuffing mix. Cook in a 350° oven for 1 hour.
Cook tiny green peas according to directions. Drain. Stir in remaining ingredients. Heat through before serving.
Beat eggs slightly; make a smooth paste of flour and milk. Add eggs, then melted butter and other ingredients. Pour into buttered dish or casserole. Set in pan of hot water. Bake in moderate oven until firm like baked custard (45 to 60 minutes). If baked in microwave, bake 15 to 18 minutes on Level 5. Pan of hot water not necessary in microwave.
Preheat oven to 400°. In a 10-inch skillet over medium-high heat, saute onion in reserved bacon drippings. Using a slotted spoon, carefully lift onion from skillet and place in a 2-quart casserole. To casserole add beans, frankfurters, pineapple, brown sugar, chili sauce, bourbon or pineapple juice and coffee granules. Gently stir to throughly mix ingredients. Sprinkle bacon over the top. Bake for 1 hour or until beans are bubbly and juice has thickened. Makes 7 to 8 servings.
In a large kettle or Dutch oven, combine all ingredients, bring to a boil and reduce heat. Simmer, covered, for 20 minutes. Remove bay leaf and serve. May be frozen.
In a small pan, boil juniper berries in water and cook 5 minutes (to reduce liquid by half). Strain through fine sieve to remove berries.
Brown ham in butter and brown sugar. Pour off drippings. Add to skillet the rest of the ingredients. Cover and simmer 35 minutes or until vegetables are tender, stirring frequently. Top vegetables with ham; cover and simmer 10 minutes.
Put syrup in big pot; add sugar and bring to a boil for about 5 minutes. Remove from heat. Stir in cornflakes. Make sure all flakes are covered. Spoon drop onto plastic wrap. Let set until hard.
Mix together dry ingredients, reserving 1/2 c. of confectioners sugar. In a separate bowl, blend bourbon and corn syrup. Combine wet and dry liquids until well blended. Cover and chill for 2 hours. Spread remaining 1/2 c. of sugar into cookie sheet. Shape dough into balls and roll in sugar. Store in airtight container.
Put some onion and lamb shank in frying pan and saute. Add the rest of the ingredients. Cook until hot, then pour over meat. Put in 350° oven for 3 hours. Cover.
Debone pork chops; make small slit around each piece so they don't shrink and roll up. Tenderize them if you wish. Massage in salt, pepper and garlic powder into both sides of each pork chop. Roll them in flour, dip in egg liquid and roll into bread crumbs. Let them rest in refrigerator for at least an hour.
Cook rice according to package directions. Brown pork chops. Remove pork chops from skillet and saute onions. Spread cooked rice into a large casserole so that it covers the bottom of the dish. Lay pork chops on top of the rice. Add remaining ingredients. Bake, uncovered, for 1 hour at 350°.
Boil water, sugar, salt and flour; boil until thick. Add jello and cool a few minutes longer. Add a few drops of red food coloring. Pour over berries in pie crust and top with Cool Whip. Makes 2 pies.
Saute the chopped onion in the margarine. Add all other ingredients and mix well. Place in baking dish. Place in preheated oven at 350° until bubbly.
Brown hamburger with onions. Add soup mix, 6 cups water, celery, carrots, tomatoes and juice, potatoes and simmer until tender. Mix cornstarch with 3/4 cup cold water. Add cornstarch until stew is to your liking. Salt and pepper to taste.
Prepare the fruit and soak in fruit juice while you're preparing the rest of the batter. Cream the butter and add the sugar gradually. Then add one egg at a time, beating well after each addition. Add flour and mix well, then the nuts and fruit. Pour into three 9 1/4 x 3 1/4 x 2 1/4-inch loaf pans which have been buttered, lined with wax paper and buttered over the waxed paper. Bake in a 275° to 300° oven for 2 to 2 1/4 hours. Remove from pan immediately. Cool on cake racks. Wrap in foil. Yields 8 pounds.
Brown ground beef with onion. Add spaghetti sauce, tomato sauce and 1/2 cup water. Simmer for 10 minutes. Spread mixture into a greased oblong pan. Top with 1 1/2 cups cheese. Set aside. Beat together until lumps are gone: egg, milk, flour, oil and salt. Pour over beef mixture and top with 1/2 cup cheese. Bake at 400° for 30 to 35 minutes. Cut into squares.
Melt cheese and margarine over low heat; add vanilla. Combine sugar and cocoa in large bowl. Add cheese and margarine mixture to sugar and cocoa. Blend well until lumps are smooth. Add nuts, if desired. Spread into pan. Place in refrigerator to cool.
Drain tomatoes; save juice. Mix meat, tomatoes, onion, 1 clove garlic, rice, salt and pepper. Roll into 2-inch long rolls. Remove cabbage leaves and boil until wilted. Roll meat rolls into cabbage leaves.
Flour and season pork chops. Saute onion in oil. Brown chops in skillet only until slightly brown. Place hominy in bottom of a shallow baking dish. Follow with chops and onions. Cover all with soup, diluted with 1/2 cup water. Cover and bake at 375° for 1 hour.
Crush cranberry sauce with fork. Add lemon juice. Pour into loaf pan. In another bowl, combine cream cheese, mayonnaise and sugar; blend well with mixer. Add walnuts. Fold in whipped cream and spread over cranberry mixture. Freeze until firm. Cut into wedges and serve on lettuce. Serves 6 to 8.
Arrange in bowl in order given. Top with 2 cups Miracle Whip. (If using mayonnaise, mix 2 tablespoons sugar with it.)
In a small bowl beat egg. Add 1/2 cup cold water. Add dry ingredients and stir until smooth. Dip vegetables in batter and fry in preheated oil until golden brown. Drain on paper towels and serve hot.
Mix together bread crumbs and melted butter. Place 1/4 of mixture on bottom of a 9 x 13-inch casserole. Place 1/3 of crabmeat-scallops in a layer on crumbs. Sprinkle with celery seed. Pour 1/3 of heavy cream on crabmeat mixture. Repeat layering crumbs, crabmeat, celery seed and cream 2 more times. Sprinkle last 1/4 of the bread crumb mixture on top. Bake at 350° for 1/2 hour.
Mix pork chops with the egg and bread crumbs and place into a frying pan and cook. Using a mixing bowl, place mushroom soup and a little chicken stock together to thin out the mushroom soup to a gravy like substance. I like to saute a little fresh mushrooms and add to the bowl mixture, then add some fresh parsley. Place the cooked pork chops into a casserole dish and add the soup bowl mixture. Place in a preheated oven, 350°; cook for 30 minutes. Mash potatoes and a green vegetable go well with this dinner. Enjoy!
First Layer: Mix butter, nuts and flour. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool completely.
Slice English muffins in half, cut each into fourths and arrange on 2 cookie sheets.
Cream together butter and sugar. Blend in egg or egg yolks. Sift together salt, baking powder and flour; add to mixture. Blend vanilla into mixture.
Mix half of cake mix (dry) with the butter, sugar, water and eggs until smooth. Stir in rest of cake mix. Stir in nuts. Spread in a greased and floured 9 x 13-inch pan. Bake at 350° for 20 minutes. Remove from oven. Sprinkle with chocolate chips and bag of marshmallows. Bake 15 to 20 minutes more until marshmallows are puffed and golden brown. Remove from oven; let cool for 30 minutes.
Put cornstarch into a small bowl and gradually add water, stirring it with a fork until you no longer see any lumps. Break the egg into another small bowl and beat it with the fork. Pour the broth into a saucepan. Bring to boil over high heat. Add salt. Give cornstarch and water mixture a quick stir. Add to soup. Stir with a spoon until thickens (about 1 minute). Slowly pour the beaten egg into soup. The egg will cook in the hot soup and form shreds. When all egg is added, stir once. Pour in bowls and top with scallion or parsley.
Combine all ingredients; stir well. Drop by tablespoon onto greased cookie sheet. Bake at 350° for 18 to 20 minutes. Remove from hot pan. Yields 1 dozen.
Drain juice off all fruit. Save juice. Add enough water to the juices to make 4 cups of juice. Cook pudding according to package directions, using the 4 cups of juice instead of milk. When pudding is done, mix thoroughly with fruit in large bowl. Refrigerate.
Break pretzels into very small pieces. Put in large Pyrex pan or other pan, about 11 x 14-inches or so. Mix all other ingredients in measuring cup; pour over pretzels. Use pastry brush to brush all over. Bake in a 300° oven for 15 to 20 minutes. Stir very often and rebrush!!! Cool. Can freeze well if you wish!
Scald the milk in the top of a double boiler. Add cornstarch. Beat the egg yolks; add sugar. Blend the milk and egg mixture. Cook for 5 minutes. Remove from stove, then add vanilla and 1/4 cup coconut. Pour into cooled pie shell and refrigerate.
Blend the first 6 ingredients together. Pour mixture into a lightly greased 9 x 13-inch pan. Sprinkle cake mix and nuts evenly over top. Dribble melted butter over it. Bake at 350° for 50 minutes.
Mix together all ingredients, except 1/4 cup barbecue sauce. Shape into loaf in a 12 x 8-inch baking dish. Microwave on High for 12 to 14 minutes or until center is no longer pink, turning dish after 6 minutes. Let stand 5 minutes. Serve with remaining barbecue sauce.
Blend water, baking soda and raisins. Let stand for 2 hours. Mix together sugars, salt and flour. Add the raisin mixture and blend well. Put into 3 (1 pound) coffee cans and bake at 350° for 55 to 60 minutes. Cool for 15 minutes in the cans.
Heat milk to lukewarm and dissolve yeast in it. Add sugar and salt. Beat in part of flour and 1 unbeaten egg. Add rest of flour alternately with rest of eggs, beating thoroughly after each addition. Melt butter and add along with cardamom. Sprinkle a little flour over the candied fruit to separate and mix with raisins. Add to dough. Knead until smooth and let rise to double. Knead on floured board. Divide in two and form into a long roll. Shape into a knot and place on greased baking sheet. Let rise until almost double. Brush with beaten egg; sprinkle with sugar and chopped almonds. Bake at 400° for 30 minutes. Makes 2 twists.
Slice Twinkies in thirds. Place in 10 x 12-inch baking dish or pan. Layer bananas over Twinkies. Top with prepared pudding. Drain pineapple and layer on top of pudding. Cover with Cool Whip and refrigerate.
Mix flour, sugar, eggs, baking soda, walnuts and pineapple in a large mixing bowl, using a fork. Pour in an ungreased 9 x 13-inch glass baking pan and bake for 35 minutes at 350°. (Bake longer if using a metal baking pan.) Cake will still be very soft. Remove from oven and top with frosting.
Cook neck and giblets until tender. Remove neck and giblets. Save giblets for giblet gravy. Save stock for dressing. In stock from neck and giblets, cook onions and celery for 30 minutes. While onions and celery are cooking, in a large bowl, mix other ingredients. Then, add onions, celery and turkey stock along with enough stock from roasted turkey to make a soft dressing; mix well. Have dressing soft, about consistency of cake batter. Bake in greased baking pan in preheated 400° oven for 30 to 40 minutes.