HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together in saucepan. Simmer over low heat 1 hour. If it dries out, add a little more booze. Transfer to a serving dish with toothpicks. Enjoy!!
Combine all ingredients. Bake in a 350° oven for 1 1/2 hours or simmer in a crock-pot at medium-low heat setting for several hours.
Combine egg and milk and beat well. Dip mullet in batter and roll in bread crumbs. Place on greased baking pan, skin side down. Pour cooking oil over mullet. Bake at 450° for 15 to 20 minutes or until brown.
Mix altogether. Add a little oil in bottom of baking pan. Shape into loaf. Bake at 350° for 1 hour and 15 minutes, covered. Uncover and let top brown before removing from oven.
Mix together. Bake at 350° for 25 to 30 minutes in a 9 x 13-inch pan.
1. Clean and skin pheasant. Rub poultry seasoning, sage, salt, and pepper into the meat. 2. In a large casserole dish squeeze the orange over the pheasant and place orange peels over the top of the pheasant. 3. Add wine and place cover on dish. Place in hot oven for 50 minutes at 375°.
Add 1/2 cup sugar gradually to the 2 egg whites. Beat until sugar is dissolved. Add vanilla. Stir in pecans and corn flakes. Drop by spoon on to large cookie sheet lined with wax paper. Bake at 275° about 55 minutes.
Cream butter and sugar. Add eggs and beat well. Add 1/2 of flour, beat 1 minute. Add rest of flour, then buttermilk last with flavoring and lemon juice. Bake in large tube pan at 300° for about 1 hour, until top springs back to touch. Cool slightly before removing from pan.
Cook broccoli according to the directions on the package. Drain. In a saucepan, saute the onions, celery and green pepper in the butter until soft. Add the remaining ingredients except the cheese and mix well. Salt and pepper to taste. Transfer to a baking dish. Top with the cheese and bake at 350° for 20 minutes. Serves 8.
Skin, bone and coarsely chop chicken. Cook with green onions in hot oil over medium heat until chicken is no longer pink and onions are tender. In large bowl combine spinach, Ricotta and Parmesan cheeses, garlic, oregano, nutmeg and lemon. Stir in chicken and onions, salt and pepper to taste. Lightly grease 8 (10-ounce) custard cups with some melted butter. Line each cup with egg roll wrappers, allow hangover. Divide chicken mixture among 8 cups; fold ends over to cover mixture entirely. Brush with butter. Press seams to seal. Bake at 350° for 20 to 25 minutes.
Dice up three strips of bacon and fry. When half done, add chopped onion. When the onion is slightly browned, pour off most of the grease and add beans, sugar, vinegar and catsup; stir well and cover. Let this simmer for at least 30 minutes. The longer you let it simmer, the better it is. Or else bake slowly at 300° for a couple of hours.
Heat oven to 325°.	Sift the flour. Add	sugars, butter, cinnamon and salt. Use hands to crumble this mixture until blended, but not oily. Divide the crumbs into 2 parts. Stir into	1/2 the crumbs the soda, buttermilk and egg, combined and beaten. Place 1/2 of this batter in a deep greased ovenproof 9-inch pie plate.
Mix cream cheese until fluffy. Add peanut butter and Eagle Brand milk. Beat until smooth. Add lemon juice and vanilla. Fold in one container Cool Whip. Spoon into pie shell and top with the remaining container of Cool Whip. Sprinkle with chopped pecans and ground chocolate chips. Chill 4 hours.
Mix all ingredients together except coconut. Make into small balls (1-inch) and roll in flaked coconut. Yields about 50 to 60.
Cook bacon in heavy skillet or pan. Remove and chop. Saute onion in drippings, then add meat to brown until no longer pink. Add remaining ingredients. Bring to a boil, stirring, then lower heat. Cover and simmer for 20 minutes. Adjust seasonings. Serve over noodles or rice.
Mix ingredients together and pour into a casserole dish. Bake at 400° for 15 to 20 minutes.
Brown chops in shortening or spray pan with vegetable spray and brown both sides. Drain chops on paper towels. In buttered 2 to 3-quart oblong baking dish, arrange potatoes and onions and place browned pork chops on top.
In a large skillet over medium-high heat, cook and stir green onion and garlic in margarine and oil for 1 minute. Add shrimp. Cook and stir until shrimp are pink. Add lemon juice and salt. Heat through. Garnish as desired. Refrigerate leftovers.
Beat egg whites until fluffy; continue beating and start adding the sugar. Mix the Cool Whip and milk together. Combine the 2 mixtures, then gradually mix in lime juice. Pour into prepared crusts. Cool overnight.
Put half of apples in crust. Mix sugar, flour and cinnamon. Add 1/2 cup of mix and 1/2 stick oleo. Add apples and rest of mix. Top with crust and add oleo. Bake 10 minutes at 450°. Reduce heat to 350° and bake 30 minutes longer.
Mix together all ingredients, except cake mix and melted margarine. Pour into a 9 x 13-inch baking pan and cover with dry cake mix. Sprinkle nuts over cake mix and drizzle with melted margarine. Bake at 350° (325° if using glass pan) for 55 to 60 minutes. Serve with whipped cream or plain.
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles as directed and drain. Add Cream of Chicken soup to egg noodles. Layer hamburger mixture and noodle mixture in casserole dish with cheese between layers. Bake at 350 degrees for 30 minutes.
Mix and bake margarine, flour and pecans about 15 to 20 minutes at 275° to 300° until light golden color, not brown. Let this cool.
Mix the ingredients all together by hand and bake in 9 x 15-inch greased and floured oblong pan for about 30 to 35 minutes or until done at 350°.
Finely chop the following: ham, beef, olives and onion. Mix together well with other ingredients. Roll in pecans and chill.
Preheat oven to 400°. Wash potatoes, and slice 1/4-inch thick. Place into a casserole dish. Sprinkle with seasonings. Drizzle with melted margarine. Pour dressing over potatoes. Toss to coat all sides well. Cover; bake 50 to 60 minutes or until tender. Serves 8.
Combine flour, baking powder, soda, salt, 1/2 cup sugar and orange rind in a medium bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine egg and buttermilk. Add to flour mixture, stirring just until dry ingredients are moistened. Stir in blueberries. Turn dough out onto a lightly floured surface, knead 4 or 5 times. Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheet. Bake at 400° for 15 minutes or until golden brown.
Cook and drain noodles. Drain gardenia and cut into small pieces. Slice olives in half. Combine all ingredients. Add dressing to taste and chill.
Melt butter; add cracker crumbs and mix thoroughly. Pat into 9-inch cake pan. Cream the cheese. Separate eggs. Beat whites until foamy. Gradually add cream of tartar, mixed with 3 tablespoons sugar. Continue beating until egg whites form stiff peaks. Set aside. Beat egg yolks, flour, sugar and salt until creamy. Beat in cream cheese and beat until smooth. Fold in sour cream and vanilla. Fold in egg whites. Pour into cake pan and bake in a preheated 325° oven for 1 hour and 15 minutes. Turn off oven and leave cake in for 10 minutes. When cool, put fresh fruit of your choice, or any canned pie filling, on top.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix together the next 6 ingredients and pour over potatoes. Top with crushed cornflakes and drizzle melted margarine over all. Bake, uncovered, at 350° for 45 minutes. Serves 12.
Brown meat, onion and pepper. Drain well. Drain beans. Combine remaining ingredients. Bake 45 minutes at 350°.
Cook onion and apple in butter in double boiler until onion is golden. Blend in flour and seasonings. Add broth, milk and cream. Cook over boiling water, stirring until thickened. Cook additional 10 minutes, covered. Add lemon juice and turkey. Heat through. Serve over hot rice.
Bake cake in a 9 x 13-inch pan. While hot, poke holes in cake. Pour milk and caramel over cake. Sprinkle 1/2 Butterfinger over cake. Chill overnight. Mix sugar, cheese and Cool Whip. Spread over cake. Top with more Butterfinger.
Roll cracker crumbs until fine. Mix with remaining ingredients. Roll into medium sized meatballs. Brown in oven at 350° for 15 minutes. Remove meatballs from grease and put in casserole dish.
Boil chicken until done, debone and chop in small pieces. Put chopped chicken in a 9 x 13-inch baking dish or pan. Mix soup and water and pour over chicken. Mix flour, buttermilk and melted margarine and spoon over chicken. Pour chicken broth over batter. Do not stir! Bake at 350° for 1 hour. Crust will rise to top and be golden brown.
Pour the grits into boiling water to which salt has been added. Mix well cook until thickened. Add the butter, cheese, beaten eggs and milk. Stir thoroughly and place in buttered casserole. Bake in 350° oven for 40 minutes.
Cream shortening, sugar, egg and molasses. Add flour, baking soda, cinnamon, cloves and ginger. Shape into small balls and roll into white sugar. Bake at 350° for 10 to 12 minutes.
Mix all ingredients, but do not beat. Bake about one hour in a 350° oven in a greased and floured tube pan.
Soften cream cheese. Mix all ingredients together. Refrigerate until ready to serve. Good on party rye.
Cook pudding according to directions on package using only 2 1/2 cups milk. Cool completely.
Cream Crisco and sugars; add eggs, vanilla and milk and blend well. Sift flour, baking soda and salt. Add to mixture gradually and blend well. Stir in Quaker oats and Raisin Nut Bran. Mix well. Drop by spoonfuls on ungreased cookie sheet and bake at 375° for 13 minutes.
Peel and core apples; quarter. Roll one piece in each crescent roll. Press to cover. Heat together orange juice, sugar and margarine. Bake on 300° oven until brown.
Cook the beans. Fry the bacon, cut into 1/2 inch pieces. Add to the skillet the chopped onion, vinegar, water, sugar, salt and pepper. Bring to a boil and pour this mixture over the drained beans. Toss and serve. Serves 4.
Mix crushed pretzels, butter and sugar. Press into 9 x 11-inch pan. Bake at 400° for 8 minutes. Cool.
In 3-quart saucepan, heat potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 10 to 15 minutes until potatoes are fork-tender. Drain potatoes and return to saucepan. Add milk, margarine or butter, 1/2 teaspoon salt and 1/8 teaspoon pepper. With potato masher, mash potatoes until mixture is smooth; set aside.
Mix together Kool-Aid, water and sugar. Then pour Kool-Aid into ice tray. Place ice tray in freezer until cubes are frozen. Place in drink or enjoy alone.
In a small frying pan, melt margarine. Cook onion over medium heat for 7 minutes and blend in flour, salt and pepper. Add milk slowly, stirring until thickened. Add mustard and cook for 1 minute over low heat. Serve with fish steaks.
Combine first 5 ingredients until well combined. Form into balls. Pour about 2 tablespoons of oil in skillet. Brown slowly. Remove balls as soon as they are brown. When all are brown, put back in pan. Pour over 1 can of cream of mushroom soup, mixed with milk. Simmer 1/2 hour. Just before serving, stir in 8 ounces sour cream. Keep warm. Serve over hot noodles.
Soak bread crumbs in milk. Set aside until cool. Add sugar, butter, eggs (slightly beaten), salt and flavoring. Bake one hour in buttered pudding dish in slow oven. Serve with vanilla sauce. In preparing bread crumbs, avoid using outside crusts.
Chop chipped beef into small pieces. Mix all ingredients with mixer. Let set for approximately an hour before serving.
Cream sugar, spices and margarine until light and fluffy. Add corn meal and Pet milk. Add eggs, one at a time. Blend in vanilla. Pour into chilled unbaked pie crust. Bake at 350° for 50 minutes.
Scoop ice cream into 8 portions on chilled tray. Freeze, uncovered, for 24 hours. Combine flour, sugar, 2 tablespoons cocoa, baking powder and salt in ungreased 9 x 9-inch cake pan. Stir in milk, oil and vanilla with fork until smooth. Stir in pecans. Spread evenly. Sprinkle with brown sugar and remaining 1/4 cup cocoa. Pour hot water over top. Bake at 350° for 40 minutes. Let stand for 15 minutes. Spoon into serving dishes, reserving sauce in pan. Top pudding cake with ice cream portions. Drizzle with reserved sauce. Yield: 8 servings.
Add red onion to broccoli flowerettes and stems. Add crumbled bacon, cheese, and sunflower seeds. Mix well. Add dressing and mix well to serve. Bon appetit!
In medium bowl, combine concentrated orange juice and cold milk. With electric mixer, beat in instant pudding on low speed for 2 minutes. Stir in sour cream and chill 2 hours.
Combine sugar, flour, cinnamon and salt in a large bowl. Add apples and toss gently. Stir in egg and butter. Spoon into pastry shell. Sprinkle with pecans. Bake at 400° for 10 minutes; reduce oven to 350° and bake for 50 minutes. Yields one 9-inch pie.
Sift all dry ingredients together. Beat sugar in oil. Add eggs; mix in the dry ingredients. Add the jars of apricot baby food. Add the nuts. Mix thoroughly. Bake 1 hour at 350° in a greased Bundt or angel food pan.
Mix eggs and water; add dry ingredients. Mix well. Spray a 9 x 13-inch pan. Pour batter into pan. Bake at 350° for 25 minutes.
Dip chicken breasts or pieces into Italian dressing. Roll in bread crumbs and Parmesan cheese. Bake in a greased baking dish for 1 hour at 350°. Can use pork chops or steak.
Use a large pan. Melt the margarine and brown noodles. Be careful as noodles will burn quickly. Add rice and pour chicken broth in. Stir and cover. Cook until broth is absorbed. Try not to lift lid too often.
Mix beans altogether; add browned hamburger. Add remaining ingredients and bake in a 350° oven for about 45 minutes. Can be cooked in a crock-pot.
Mash hot potatoes and add chopped eggs. Stir in onions and season to taste. Serve hot. Contains 175 calories per serving.
Blend first 4 ingredients in blender or mixer. Beat at low speed until blended well. Add mayonnaise and blend well again.
Beat eggs on high for 4 minutes. Gradually add sugar. Add pumpkin and lemon juice. Mix all dry ingredients (except powdered sugar) and fold into pumpkin mixture. Spread onto greased and floured jelly roll pan. Sprinkle nuts on top. Bake at 375° for 15 minutes.
Place chops in baking dish; cover with sliced onion and apple. Salt and pepper to taste. Spoon soup over all. Bake at 325° until tender, about 1 1/2 hours.
Combine the dry pudding mix with the crushed pineapple. Mix well. Add Cool Whip. Mix well. Add rest of ingredients and mix well. Chill a few hours or overnight before serving.
Whisk vinegar, salt and pepper. Gradually add oil until thickened, then Blue cheese.
Mix pecans, chocolate chips, coconut and milk and pour into pie shell. Bake at 350° until mixture starts bubbling and getting brown on top. Cut into small pieces since this is very rich.
Put marshmallows and milk in double boiler. When melted, cool. When cool, add drained pineapple. Whip the whipping cream until stiff and fold into marshmallow mixture. Line 8-inch spring-form pan with chocolate Nabisco wafers (crushed). Take whole wafers and set around the sides of pan. Fill with marshmallow mixture and sprinkle crushed wafers on top. Refrigerate overnight.
Cook cauliflower in a small amount of water (cut up) with little salt 10 to 15 minutes or until tender. Drain and coarsely chop.
Put all ingredients, except blueberries in a mixing bowl. Mix well by hand. Fold in berries last. Bake at 400° for 20-25 minutes. Makes 12 medium muffins.
Blend mushroom soup, onion soup mix and water together. Pour over roast. Cover and cook in slow oven (250°) until tender. Delicious cooked in crock-pot for 7 to 8 hours. Serve gravy with rice or potatoes.
Mix together cracker crumbs and melted margarine. Press in 9 x 13-inch pan. Mix together cream cheese, powdered sugar and vanilla; spread over crumbs. Slice bananas lengthwise and lay on cream cheese mixture. Spread pineapple on top. Spread Cool Whip next and sprinkle with cherries and pecans. Pour chocolate syrup sparingly over top, if desired. Chill thoroughly. Best if it sets overnight.
Cream sugar, shortening and eggs. Mix flour, salt and soda. Add to mixture alternately with buttermilk. Pour into greased tube pan and bake at 400° (gas oven) or at 375° (electric oven) about 1 hour or more.
Mix 5 tablespoons sugar and cinnamon together; set aside. Peel and slice thin apples. Cream sugar and oil well. Add eggs, one at a time; sift dry ingredients. Add gradually; alternate with orange juice. Add vanilla. Grease Bundt pan. Put part of batter in pan (thin layer); add apples and cinnamon sugar; repeat process with batter, apples and cinnamon and sugar. Bake 1/2 hour at 375°, then 1 hour at 350°. Cool when done. Sprinkle with cinnamon sugar.
Process cottage cheese in food processor until blended. Place in bowl and set aside. Press spinach between paper towel until barely moist. Add spinach and remaining ingredients to cheese mixture; stir well. Cover and refrigerate about 3 hours. Serve with fat-free crackers or raw vegetables.
Scramble eggs in skillet. Push to one side. Mix flour, salt and pepper to oil or grease. Stir until brown. Mix milk to make gravy. Mix all together in skillet. Makes a lot to serve campers with only one skillet to wash. Delicious!
Beat egg whites until stiff, gradually adding sugar and continue to beat until stiff. Fold in coconut and cornflakes. Drop by teaspoon onto greased baking sheet. Bake in moderate oven (350°) until lightly browned.
Cut broccoli flowerets into small bite-size pieces. Peel upper stalks and cut into small pieces. In small skillet, saute bacon until crisp. Drain on paper towels. Break into small pieces. Slice onion into lengthwise julienne strips.
Mix butter, nuts, flour and sugar; pat into 9 X 13 pan. Bake at 350° for 20 minutes. Cool.
Cook raisins in water over moderate heat until all the water is absorbed. Set aside to cool. Cream shortening, sugar and eggs until fluffy. Sift flour with soda and salt. Add to creamed mixture with raisins and vanilla. Mix well. Shape into small balls and roll in granulated sugar. Bake on greased cookie sheet for 350° for 10 to 15 minutes.
Mix first 6 ingredients. Mix brown sugar, 1/3 cup margarine, flour and chopped pecans. Mix well. Sprinkle on top of casserole 10 to 15 minutes before done. Bake at 350° for 25 minutes.
Put flour and 1 teaspoon baking powder and butter together. Pour hot water over dates and baking soda. Add dry ingredients. Mix in nuts last. Heat oven to 350°. Bake 30 to 45 minutes.
Turn sweet potatoes, undrained, into large saucepan. Cook over medium heat, stirring, until heated through.
Mix oil, onions, potatoes, salt, pepper and dill. Roll fillets in mix and place in pan. Place chopped bacon, mustard and paprika in a small bowl and combine. Spread on top of fillets. Bake.
Chop onions and beef fine. Mix well with electric mixer, using large bowl and dough hooks if you have them. Shape into 1 large ball or 2 small balls and roll into finely chopped pecans. It handles better if it is chilled before making into balls. Serve with crackers or vegetables.
Beat butter at medium speed, about 2 minutes until soft and creamy. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs one at a time; beat just until yellow disappears. Dissolve coffee granules in boiling water. Stir in liqueur. Add flour to butter mixture alternately with coffee mixture, beginning with and ending with flour. Mix at low speed. Stir in flavoring. Pour batter into greased and floured Bundt pan. Bake at 300° for 1 hour and 40 minutes. Cool in pan; let cool 30 minutes. Brush with Irish Cream Glaze and sprinkle with toasted almonds.
Brown chops. Remove chops and heat soups and water in that pan. Prepare stuffing according to directions on box. Arrange chops in 13 x 9-inch pan. Put 1/2 cup stuffing on each chop. Pat flat to cover chop. Spoon soup over stuffing. Cover and bake at 350° for 1 1/2 hours.
Combine rhubarb and sugar and let stand overnight. Next morning, cook about 15 minutes. While hot, add strawberry Jell-O. Stir until Jell-O is dissolved. Fill jelly jars or containers. Cover and let stand overnight. Keep refrigerated.
Slice cookies and place on pizza pan. Bake 10 to 12 minutes, until light brown. Mix remaining ingredients and spread on cooled cookies. Add fruit of your choice: strawberries, kiwi, peaches, pineapple, bananas, blueberries, etc.
Brown bacon and onion. Stir in milk. Bring to a boil, stirring constantly, for 1 to 2 minutes. Add cooked potatoes. Make thickening of flour and a little bit of milk. Stir into milk and bacon mixture. Cook until thickened, stirring constantly. Stir in parsley flakes.
Melt margarine over low heat. Add eggs, sugar, lemon extract and vinegar. Mix well. Pour in an unbaked pie shell and bake slowly until done at 350°.
Cook together ground round or ground chuck and onions (stir enough to keep granular) until onions are clear and meat is brown. Add salt, black pepper, oregano, chili powder, tomatoes, Ro-Tel chilies and tomatoes and tomato sauce. Cook vermicelli or thin spaghetti until done.
Thoroughly blend melted chocolate, boiling water and 1/4 cup sugar; cool. In large bowl, sift together flour, 1 1/2 cups of sugar, baking powder and salt. Make a well in center of dry ingredients and add oil, egg yolks, cold water and vanilla in order given. Beat until very smooth. Stir chocolate mixture into egg yolk mixture. Beat egg whites with cream of tartar until very stiff peaks form. Pour chocolate batter in thin stream over entire surface of egg whites, gently folding to blend.
Arrange sliced	apples	in 1 1/2 quart round microwave dish. Sprinkle with lemon juice. In a mixing bowl combine flour, rolled oats, brown sugar, cinnamon and cloves.	Cut butter into mixture until crumbly. Sprinkle mixture over top of apples. Microwave	12 minutes on High or until apples are tender.
Juice lemon in shallow baking dish. Pound chicken and place in dish. Sprinkle chicken on one side with garlic and pepper. In large skillet, melt butter. Brown chicken over medium heat, until almost cooked. Toss in vegetables and finish cooking. When vegetables are crisp-tender, remove meat from skillet and drain liquid from vegetables. Serve with saffron rice.
Place cooked meat in crock-pot. Add beans, tomatoes, chili mix and spaghetti. Stir and mix together. Add 1 to 2 cups of tomato juice. Cook on high for 1 hour, then turn on low 3 to 4 hours.
Combine flour, oats, soda, cinnamon and salt. Cream butter and sugars, add the egg and vanilla, add pumpkin. Stir in chocolate chips or raisins. Drop by spoonfuls on a lightly greased cookie sheet. Bake at 350° for 20 minutes.
Make pudding as directed on the box, add cream cheese and 1/2 container of Cool Whip. Beat on medium speed until smooth. Pour into pie shells. Chill 1 hour before serving. Before serving, top with Cool Whip and cherries.
In warm water, stir in dates. Add oil, eggs and vanilla. Stir in flour, sugar, salt and soda. Blend well. Stir in nuts. Makes 2 loaves. Or turn into a greased 10-inch tube pan. Bake at 350° for 45 to 50 minutes. Grease loaf pans.
Place all ingredients in a large pot and cook for 4 to 5 hours, stirring often. Serve over Mexican rice or crushed Fritos.
Boil chicken (put margarine in water).	Debone chicken. Cook cornbread.	In large bowl, crumble cornbread; tear buns into pieces. Beat eggs really well and add to cornbread and buns. Stir in onions, celery, sage, pepper and chicken. Pour in crock-pot.	Pour cream of chicken soup on top. Cook on high for 1 hour. Stir if dressing is bubbling. Turn on low and cook about 3 to 5 hours, stirring occasionally.
Combine all ingredients except pie filling. In greased and floured 13 x 9-inch pan, spread 2/3 of batter. Add pie filling and top with remaining batter. Bake in 350° oven for 35 to 40 minutes.
Mix all ingredients together and bake 1 hour at 400°. Save a little grated cheese to sprinkle on top before baking.
In hot butter, cook vegetables, covered, stirring occasionally for 20 minutes or until tender. Remove from heat; stir in flour. Mix well. Cook 1 minute, stirring occasionally. Add broth and bring to a boil. Gradually stir in cheese. Cook over medium heat, stirring until cheese is melted. Gradually add milk. Season with salt and pepper.
Preheat oven to 350°. Bake 1 hour and 30 minutes.