HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken until tender and cut into small pieces. Mix sour cream, soup and chicken together. Pour into a 2-quart casserole dish. Put crushed Ritz crackers on top of chicken mixture. Cut oleo into small pieces and place around on top of crackers. Cover and put in microwave for about 10 minutes or bake in 350° oven for about 20 minutes.
Mix mayonnaise, vinegar and sugar. Combine remaining ingredients. Mix all ingredients and serve.
Put the chopped apples in a crock pot. Sprinkle the sugar and cinnamon over the top. Cover and cook on high for 1 hour, stirring occasionally. Add vinegar and stir. Reduce heat to low and continue cooking several hours until apples are the consistency of applesauce. Any large pieces of apples can be mashed with a potato masher or fork. Continue cooking to thicken slightly. Spoon into jars and seal immediately. Also freezes well.
Scald milk and cool to lukewarm. Crumble yeast in mixing bowl. Add 1 tablespoon sugar and half the milk and mix well. Add well beaten eggs. Cream margarine with remaining sugar and salt and add to first mixture. Add flour and milk alternately. Knead well. Place in greased bowl and let rise until double in bulk. Place on floured board and let stand 10 minutes. Roll out and spread with melted butter. Sprinkle with 1 tablespoon cinnamon and 1/3 cup sugar. You can add raisins or drained crushed pineapple or nuts. Roll up like jelly roll and cut in 2-inch slices and place in greased pan, cut side up. Bake at 425° for 5 minutes. Reduce to 350° and bake 20 minutes.
Drain crab meat; add all ingredients, season mix last. Shape in 1-inch patties. Roll in some of the seasoned mix with a little flour. Brown on both sides in shallow hot oil.
Mix the hamburg, crackers, onion, salt, pepper, green pepper, 1/2 can tomato soup and eggs together. Put the rest of the tomato soup in the bottom of casserole. Put the hamburg mixture and spread a whole can of tomato sauce. Bake at 350° for 1 hour.
Grease a 9 x 13-inch cake pan. Spread pecans in pan. Place frozen rolls as evenly as possible. (Leave space between them.) Sprinkle with dry pudding. Melt butter and mix in brown sugar and cinnamon. Pour mixture over rolls. Cover with damp towel and let stand overnight (about 8 hours). Do not refrigerate. Next morning, bake at 350° for 30 minutes. Remove from oven and immediately invert pan. Pig out!
Scald tomatoes and peel; cut into quarters. Slice lemon; add to tomatoes and sugar. Cook until mix is thick.
Preheat oven to 325°. Prepare crusts. In medium saucepan, place 1/2 cup sugar and butter. Heat until butter is melted, stirring constantly. Stir in graham cracker crumbs and press mixture evenly over the bottom of 9 x 13-inch baking pan.
First, skin and debone duck breasts. Cut into quarters or cubes. Salt and pepper duck meat to taste. Next make a roux. Roux consists of ingredients in a cast-iron pot. Melt 4 tablespoons vegetable shortening and stir in flour until brown. Stir in chopped onions, then put in duck meat and saute for 1 or 2 minutes. Immediately stir in boiling water. Add chopped bell peppers and chopped celery and bring to a boil. Reduce heat to a simmer. Add smoked link sausage, cut into slices. Cook for 1 hour or more. Serve over rice and hot cornbread. Finally, add a dash or two of file for taste.
Bring broth and enough water to boil to cook spaghetti. Cook 8 minutes. Remove from heat; let stand until spaghetti absorbs most of the broth. Mix soups, milk, salt and pepper in saucepan and heat on medium-high until it starts to bubble. Stir in chicken. Put spaghetti in large casserole dish and pour soup and chicken mixture on top. Add grated cheese over top. Sprinkle bread crumbs over cheese. Bake at 350° for 30 minutes.
In a large bowl, beat the eggs until light. Gradually add the sugar. Beat well. Beat in the cooking oil. Grate the zucchini. Add the cinnamon, flour, salt, soda, baking powder and nuts. Mix well. Bake 2 large loaves at 350° for 40 minutes.
Add egg yolks, oil and beer to dry ingredients. Beat egg whites very stiff; fold into batter. Dip and fry.
Let eggs and oleo get to room temperature. Cream oleo and sugar. Add eggs, one at a time, beating after each addition. Add flour a little at a time, but just blend; do not beat. Add flavoring last. Pour into a greased bottom tube pan (do not grease sides). Bake at 300° until straw comes out clean (about 1 hour).
Mix the first four ingredients. Fold in the Cool Whip and mix well. Chill.
Dissolve Jell-O in boiling water and set aside 1/4 cup Jell-O. Mix and congeal the first 4 ingredients. In an oblong dish, mix Cool Whip with 1/4 cup Jell-O at medium speed. Combine cheese, sugar and vanilla with Cool Whip mixture and nuts. Pour over congealed mixture. Sprinkle nuts on top.
Preheat oven to 350°. Trim crusts from bread and flatten with rolling pin. Blend cheeses until smooth. Add Worcestershire sauce. Spread evenly on each bread slice. Drain asparagus on paper towels. Roll one spear in each slice of bread. Dip in butter to coat evenly or brush butter over roll. Place on cookie sheet side by side, seam side down. Bake 15 to 20 minutes, until brown and crisp. Cut into thirds and serve hot. Makes 60.
Grease and flour 10 inch tube pan or 2 bread pans. Preheat oven to 350°. Mix flour, baking powder, baking soda, salt and cocoa in large bowl. Set aside. In large bowl, beat 4 eggs, 2 1/2 cups sugar. Gradually add oil and beat it. Add zucchini and mix altogether. Bake for 1 hour and 15 minutes.
Cook broccoli per package directions and drain well. Mix broccoli with all other ingredients. Bake in an 8 inch square pan or iron skillet at 400° for 25 minutes or until light brown.
In a 6-quart saucepan, brown meat in hot oil on all sides. Spoon off fat. Stir in soups and 1 cup water. Reduce heat to low and cook 2 hours. Add vegetables. Cover and cook 45 minutes or until vegetables are fork-tender. Remove roast and vegetables.
Cream butter well. Add honey and lemon juice. Mix well. Pour into container to mold. Very good with hot biscuits or toast.
Melt the butter in a saucepan. Add the chocolate and stir over very low heat until the chocolate is melted. Then add the boiling water slowly, stirring constantly, and bring to a boil. Add the sugar and corn syrup, stirring until dissolved. Simmer 5 minutes, then add the vanilla and salt. Serve hot or warm over ice cream or pudding. Serves 6.
Can be made 2 to 3 days ahead. Be sure to stir well while making and before serving. Makes 35 to 40 servings.
Combine tomato and basil; set aside. In large nonstick skillet over medium heat, saute potato and onion in margarine until tender. Pour Egg Beaters into skillet; sprinkle with pepper. Cook, stirring occasionally, until set. Divide egg mixture evenly between tortillas. Top with cheese. Fold tortillas over egg mixture. Top with tomato mixture. Makes 4 servings.
Combine all ingredients. Add a tiny bit more milk for spreading consistency, if desired. Makes a great cake decorating frosting.
Melt butter and mix all ingredients except shrimp. Lay shrimp in a shallow pan. Pour sauce over shrimp. Bake at 350° for 30 minutes or until done (test to see). Stir every 5 to 7 minutes.
Mix all ingredients well in a bowl. Pour into 2 greased pie plates. Bake at 350° for about 40 minutes. Makes 2 pies. No crust needed, makes its own crust.
In a saucepan combine sugar, cocoa, salt, butter and milk. Bring to a boil and boil 1 minute. Remove from heat and add peanut butter, oats and vanilla. Put by teaspoons on wax paper covered cookie sheet and freeze.
Cook carrots in water 5 to 6 minutes or until tender. Drain on paper towels. Pat dry. Melt butter in saucepan; add ginger, brown sugar and salt. Mix well. Add carrots; cook over low heat 3 to 4 minutes, stirring gently. Makes 4 servings.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, blending well after each addition. Blend in flavoring. Spoon batter into 4 or 5 greased and floured 9-inch cake pans. Bake at 350° for 20 minutes. Cool completely and spread coconut icing between layers.
Line a 9-inch pie plate with pastry. Trim excess pastry around edges; fold edges under and flute. Prick bottom and sides of pastry with a fork. Bake at 400° for 3 minutes; remove from oven and gently prick with fork. Bake an additional 5 minutes. You may use a premade pastry, following same cooking directions. Combine cheese and flour; sprinkle evenly into pastry shell. Top with ham. Set aside. Combine eggs, half and half, dry mustard and salt, stirring well. Pour mixture into pastry shell. Bake at 325° for 55 to 60 minutes or until set. Let stand 10 minutes before serving.
Soak matzos in water. Squeeze out well. Add to beaten eggs. Then add salt, sugar and cinnamon. Melt butter and add batter. Fry until brown on both sides. Serves 2.
Heat oven to 325°. In a large bowl, beat egg whites until foamy. Beat in sugar, one tablespoon at a time. Continue beating until stiff and glossy. Fold in peanut butter and cereal. Drop mixture by teaspoonfuls 2-inches apart on lightly greased cookie sheet. Bake.
Bake cake by directions on box using 13X9 inch pan (leave cake in pan after it is done). While baking, mix condensed milk, cream of coconut and pineapple all together. After cake is done and cooled, poke holes all over the top of cake (use a plastic straw). Pour mixture of pineapple, condensed milk and cream of coconut over top of cake. Spread Cool Whip over top of cake. Garnish with sliced pineapple, cherries and toasted coconut.
Peel the onion, leaving a little of the root attached, and cut it lengthwise in half. Lay each onion half flat on the chopping board and slice horizontally, then vertically toward the root, leaving the slices attached at the root end. Finally, cut across to make dice. Peel the strings from the celery stalk with the vegetable peeler. Cut the celery stalk across into thin slices.
Grind cranberries and orange peel. Add sugar. Let stand until sugar is dissolved. Mix Jell-O and water together. Let cool. After cool, mix with cranberry mixture. Add celery, nutmeats and grapes. Mix together. Let chill until firm.
Place the ham bone or piece of ham steak in a heavy saucepan or Dutch oven with water to cover and bring to a boil. Top and tail the string beans; cut them to 2-inch lengths. Add the beans to the boiling ham bone along with the remaining ingredients. Lower to a simmer and cook for 1 hour.
Stir together soda and starch in saucepan. Add water. Cook over medium heat, stirring constantly. When mixture consistency is moist like mashed potatoes, turn out on plate and cover with damp cloth. When cool enough to handle, gently pat until smooth. Store unused portion in tightly sealed plastic bag, but remove to bring to room temperature.
Mix together 1 cup each of butter, sugar and brown sugar. Add to this mixture the 2 eggs and 1 teaspoon vanilla. Beat the oats in a blender until they are a powder. Sift together flour, salt, baking powder and baking soda. Mix all ingredients together. Then add chocolate chips, Hershey bar (which has been broken into small chunks) and chopped pecans. Make into golf ball size balls and place 2-inches apart on greased cookie sheet.
Put the 3 tea bags into 1 filter basket of a drip coffee maker. Fill water basket full and brew tea. Put brewed tea in a 2-gallon pitcher and fill with water. Add sugar to taste. Accent with mint sprigs and slices of lemon and orange.
Mix milk and egg yolks and slowly add sour orange juice. Beat hard. Beat 1 egg white stiff. Fold into sour orange mixture. Beat remaining egg whites and gradually add sugar and cream of tartar. Put into baked pie shell and bake at 350° until egg whites are golden brown, about 10 minutes. Help yourself to sour oranges anytime.
Brown ground beef in frying pan and drain off grease. In separate pot bring beans to a boil. Add beans to ground beef along with onion, catsup and chili powder. Simmer for 15 minutes. Good with cornbread.
Cook carrots; drain and add oleo. Add eggs, milk and grated cheese. Pour in greased 8-inch casserole. Bake at 350° for 40 minutes, or until golden brown.
Mix cranberries, sugar and marshmallows. Let stay in refrigerator overnight. Next day, add other ingredients.
Cream butter or margarine and sugar. Beat well. Add eggs, beating well, about 5 minutes when mixture is light and fluffy (use electric mixer). Add flour which has been sifted with baking powder and baking soda. Fold in sour cream and vanilla. Grease and flour a 9-inch Bundt pan, angel food pan or jello mold. Pour half the batter into pan. Now mix the 2 tablespoons of sugar, 1 teaspoon of cinnamon and chopped nuts. Also the raisins if you want. Spread even batter in pan. Over this pour the remaining batter. Bake 40 to 50 minutes or until done. Bake at 350°. Let cool 10 minutes before turning out of pan.
Mix together the eggs, sugar, cinnamon, soda, flour and pumpkin and pour onto greased wax paper in a cookie sheet. Sprinkle with the nuts. Bake at 375° for 15 minutes. Sprinkle terry cloth towel with 1/2 cup powdered sugar. Turn cake onto towel and let cool.
Cream oleo; add sugar and eggs, mixing well. Add dry ingredients alternately with bananas. Stir in nuts. Bake in greased loaf pan or tube cake pan at 350° for 1 hour or until done.
Brush mushroom caps with melted butter. Combine softened butter, garlic and Monterey Jack cheese. Mix well. Add toasted onion dip mix and corn chips. Stir in red wine and soy sauce. Fill mushroom caps with mixture. Place on baking sheet; broil until bubbly and lightly browned, about 3 minutes.
Cook barley, covered with water to 3-inches from pot top, on medium heat. Cook about 45 minutes or until tender. Add beef base, diced beef and frozen vegetables. Reduce to low and cook 15 minutes more. Serve as the main meal or a small serving to introduce your favorite entree.
Soak ham overnight in water. Cook in pan that seals tight or wrap in heavy-duty foil. Put 5 cups of water, molasses and ham together and wrap tightly in foil. Put in cold oven; heat to 500°. Turn off oven and let set for 3 hours. Do not open oven. After 3 hours turn oven back on and heat to 500°. Cook for 10 minutes. Turn oven off and let set in oven for 12 hours or overnight. Do not open oven until 12 hours are up.
Saute onion, pepper, celery and broccoli in butter about 10 minutes. Cook rice according to directions. Stir whipped cheese into rice. Add mushroom soup to cheese and rice. Combine to the sauteed ingredients. Place in a greased casserole. Top with grated cheese. Bake at 300° until heated and slightly brown, approximately 30 to 45 minutes.
Saute onion and garlic in 2 tablespoons oil. Brown meat; mix seasonings with tomato sauce and add 1/2 can enchilada sauce. (Pour remaining enchilada sauce over casserole.) Pour 1/2 mix into casserole dish. Top with 4 tortillas and 4 slices of cheese. Repeat. Bake at 350° for 25 to 30 minutes. Be sure to pour rest of enchilada sauce over casserole. Serves 5 or 6.
Mix together the crushed pineapple (juice and all) to the vanilla instant pudding mix and the lemon instant pudding mix. Drain the fruit cocktail and add to the mix. Drain the mandarin oranges and add them. Then fold in the container of Cool Whip. Spread in bowl and chill overnight.
In small bowl, combine soup, paprika and pepper. In greased, 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese.
Mix the first 5 ingredients together in an ungreased 9 x 9-inch pan. Make 3 holes in dry ingredients. Put the shortening, vanilla, vinegar and cold water in the holes. Mix together until smooth, then bake at 350° for 25 to 30 minutes.
Break 2 eggs into 1 cup. Add 1 tablespoon butter and fill cup with sweet milk. Put into bowl and add 1 cup sugar, 1 3/4 cups flour and 2 teaspoons baking powder. Mix after all ingredients are together. Beat until smooth. Bake at 350°. (Sometimes I use less sugar.)
In a small bowl, stir together the flour, oats, brown sugar and cinnamon. Cut in the butter or margarine until the mixture resembles coarse meal.
Mix together first 5 ingredients. Add last 4 ingredients to this mix. Beat well for 2 minutes (batter will be smooth and runny). Bake at 350° for 40 minutes in a greased and floured cake pan.
Fry and brown ground round with onion (cut up). Add tomatoes, soup, water, Chili-O mix and kidney beans. Cook for 3/4 hour on low heat. Stir often.
Heat and stir coffee, sugar and water until completely dissolved, let cool and add milk, vanilla and chocolate syrup. Stir well and chill. When ready to serve add ice cream.
Stack 8 to 10 spinach leaves, roll diagonally and cut in slivers; repeat until all are used. Place in a large bowl. Toss the slivered spinach leaves, tomatoes, scallions, capers, 4 tablespoons chopped dill, olive oil, salt and pepper in a large bowl; set aside.
Cook broccoli 5 minutes; drain. Combine eggs, soup, cheese and mayonnaise. Stir in broccoli. Put mixture in a casserole dish and cover with crushed crackers. Pour melted margarine over top of crackers. Bake 30 minutes at 350°.
Season hen with Mrs.	Dash (to taste) before cooking. Cook hen until	tender, cool and remove from bones. Line baking dish with biscuit dough (either roll thin with rolling pin or press each biscuit thin with fingers). Overlap only slightly. Add boned chicken and enough broth to keep meat and bread moist. Cover top	with biscuits done in same manner as other crust. Bake at 400° to 450° until golden brown (approximately 30 to 40 minutes).
Sprinkle steak with salt and pepper. Dip in flour. Brown quickly in oil. Place steak in saucepan, adding onion, water, soup and catsup. Simmer on low heat for 45 minutes. If steak is not tender, cook a little longer. Add bell pepper 15 minutes before removing from heat. Serve on hot rice.
Cook vegetables, celery and onions until partially tender, about 8 to 10 minutes in salt water. Drain. Combine cooked vegetables, mayonnaise and cheese. Pour in a casserole dish. Combine crumbs with melted margarine. Sprinkle over top of casserole. Bake at 350° for 20 minutes.
Heat together soup, milk, cheddar cheese, celery salt and Worcestershire sauce. Add flaked ham and macaroni. Pour into a 2 quart casserole. Microwave for about 10 minutes on 70% power.
Cook raisins in water. Drain. Add to raisins the applesauce, eggs, sweetener and oil. Mix well. Blend in soda and flour. Add rest and mix well. Bake in 9 x 12-inch greased pan, until toothpick comes out clean, about 30 to 40 minutes at 350°.
Preheat oven to 350°. In medium bowl, combine first 5 ingredients and mix until smooth. Pour batter into a 9-inch square baking pan coated with vegetable spray. Place peaches over batter. In separate bowl, cream together cheese, peach juice and sugar. Spoon mixture over peaches and spread to cover peaches completely. Bake for 35 minutes. Cool at least 45 minutes before serving. Serves 12.
Brown meat with garlic; drain. Drain and chop tomatoes coarsely. Save juice. Add tomatoes, juice, picante sauce, cumin, salt and pepper to taste to the meat mixture. Bring to a boil. Reduce heat, cover and simmer 20 to 30 minutes. Add corn, beans and onions and continue cooking uncovered for 10 minutes. Top with cilantro (optional). Makes 10 cups of stew.
Beat eggs, sugar and Karo syrup by hand. Add pecans, vanilla and melted oleo. Pour in unbaked pie shell. Bake at 375° for 45 minutes or until done.
Thoroughly mix together the sugar, salt, eggs and vanilla. Scald the milk and slowly stir the first mixture into it. Pour into unbaked pie shell and top with nutmeg. Bake at 475° for 5 minutes. Reduce heat to 425° fro 10 minutes or until a knife inserted halfway between center and edge comes out clean.
Mix ground beef, dry onion soup mix and rice together, then roll into small to medium meatballs. Put into a skillet and fry until medium brown.
Melt chocolate. Add butter and sugar. Beat eggs and add along with salt, flour, vanilla and nuts. Bake in unbaked pie shell at 325° for 30 minutes. If you are using frozen shell, bake at 350° to 375°.
Brown the ground beef in the olive oil. Add spices while browning. Mix the spaghetti and pizza sauces together. Add the ground beef and 1 cup of water; simmer for 1/2 hour. Layer the sauce, noodles and cheeses in a lasagna pan and bake for 1 hour at 300°.
Brown meat; add onions, pepper, garlic salt, green pepper and celery and cook about 5 minutes. Add liquids and simmer about 2 hours.
Heat oven to 350°. Grease large baking sheet. Mix flour, sugar, baking powder and salt in a bowl. Cut in butter until coarse crumbs form. Stir in nuts and cherries. Stir in eggs and vanilla. If crumbly or dry, add milk.
Mix everything and sprinkle with bread crumbs. Cook, uncovered, in 350° oven until brown or bubbling on top.
Bring Brie to room temperature. Unroll crescents and pinch seams together to form two squares. Paint bottom square with pesto. Place Brie on top. Paint Brie with pesto and cover generously with chopped, sun-dried tomatoes. Top with second square of crescent dough. Pinch squares together to encase Brie. Bake at 350° for 30 minutes or until crust is golden brown.
Beat together real well the first 4 ingredients. Then add remaining ingredients and mix well. Bake in muffin cups at 400° for approximately 25 minutes.
Fold in chopped pecans and raw apples. Spread in well greased and lightly floured stem or flat cake pan. Bake 1 hour at 350°.
Preheat oven to 350°. Cook lasagna noodles according to package directions. Prepare filling by mixing spinach, egg, cheeses, salt and pepper. Layer noodles, filling and sauce twice in a baking dish. Sprinkle reserved mozzarella cheese on top. Bake for 30 minutes.
Mix all ingredients except 1/2 of the cheese. Sprinkle this 1/2 on top of the batter. Bake at 400° until done (about 20 to 25 minutes) in a well-greased 8-inch pan or a 12 large muffin pan.
Mix sugar and flour. Add water and egg yolks. Mix with rhubarb and put into unbaked pie shell. Top with butter and bake to custard consistency. For first 10 minutes bake pie at 425°, then reduce heat to 350° and bake until done. Cover with meringue made from 2 egg whites and brown.
Dissolve Jell-O in boiling water. Add frozen strawberries and blend until berries are thawed. Put into this mixture the drained pineapple and pecans; pour 1/2 into a bowl and refrigerate until jellied. Whip together cream cheese and sour cream until well blended, then spread on the top of jellied mixture. Then make a third layer with the other 1/2 of mixture and chill again.
Layer ingredients. Put sliced almonds and crushed potato chips on top. Bake at 325° for 30 to 45 minutes. Serves 4 to 6.
Shape and roll in sugar. Flatten with fork. Store in refrigerator. Makes 6 or 7 dozen.
Mix together all ingredients, except berries. Melt 1 stick butter in 9 x 13 pan. Pour mixture over melted butter. Add 1 cup of berries (any kind). Bake at 350° until browned.
Add hot water to jello; stir until it is dissolved. Refrigerate until slightly thickened. Mix 1/4 cup water and Kool-Aid to make juice; mix with beaten egg yolks and sugar. Cook until it thickens; let cool. Whip cream. Beat egg whites. Fold jello and egg yolk mixture into cream, then fold into egg whites. Pour over half the cookie crumbs which have been arranged in a 9 x 12-inch pan. Put remaining crumbs over top and chill about 2 hours or until ready to serve.
In a 9 x 12-inch greased pan, put uncooked rice. Pour over rice 2 cups hot water, then put on chicken pieces. Salt and pepper to taste, then sprinkle 1 package dry onion soup mix. Cover tightly with foil and bake at 325° for 1 1/2 hours.
Blend together the flour, sugar and butter to form a crumbly mixture. Reserve 1 cup. To the remaining mixture, add ginger, baking powder, cinnamon and nutmeg; mix well. Add egg and then soda mixed with sour milk. Beat thoroughly. Put half of reserved crumbly mixture on the bottom of 8 or 9-inch square baking pan. Pour batter on top and sprinkle with remaining crumbly mixture. Bake at 350° for 35 minutes.