HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash chicken; drain on paper towels. Dip into lemon juice and dredge in mixture of flour, salt and paprika. Brown quickly in oil. Arrange in 2-quart casserole. Sprinkle grated lemon peel, brown sugar and onion over chicken pieces. Pour in broth; cover tightly and bake at 375° for 40 to 45 minutes. Makes 4 to 6 servings.
Combine oil, sugar and eggs; beat until well blended. Add remaining ingredients. Pour into a greased tube pan. Bake at 350° for 1 hour. Cake is good warm from the oven, but improves with age. Serves 10 to 12.
Mix cream cheese and mayonnaise thoroughly. Add other ingredients. Add shrimp last. Refrigerate at least 4 hours, preferably overnight, before serving.
In a buttered pan, place alternate layers of potatoes and onions. Rub pork chops with salt and pepper on both sides. Lay them on top of the potatoes and onions. Pour the cream of tomato soup over them. Bake at 350° for 45 to 60 minutes.
Mix yeast in water; add sugar. Add remaining ingredients; mix with a spoon. Roll out and cut. Use only enough flour to handle well. May be used at once but is better if made the day before. Not necessary to let rise. Bake at 450° for 12 minutes. Makes 38.
Cook sausage in butter until browned, stirring frequently. Stir in onion, celery, carrot and garlic. Continue to cook over medium heat until vegetables are tender.
Chop cranberries and cook with water for 7 minutes. Add sugar and cook 5 minutes longer. Remove from fire and add the jello and dissolve. Add the cold water and cool. Add the apples, celery and nuts. Chill and serve.
Mix sugar, oil, eggs and vanilla with electric mixer. In second bowl, mix dry ingredients together. Alternate mixing dry ingredients and baby food into sugar mixture until well blended. Add nuts. Pour into greased and floured bundt pan. Bake at 350° for 40-50 minutes. Cool upright on rack for 10 minutes, invert for remaining cooling time. Sprinkle with powdered sugar if desired.
Sift together sugar, cornstarch, salt, cinnamon, ginger and nutmeg (can use pumpkin pie spice in place of cinnamon, ginger and nutmeg). Mix with pumpkin. Add remaining ingredients. Pour into pastry-lined large pie plate. Bake at 425° for about 40 minutes, until pie is done.
Preheat oven to 375°. Sift flour, salt, soda and spices. Blend sugar, egg, oleo and vanilla. Add flour mixture. Fold in nuts and yams. Drop by teaspoonfuls onto greased baking sheet. Bake 10 minutes.
Using a wire whisk, mix all ingredients until shrimp are shredded. Chill. Serve with choice of crackers and potato chips.
Mix cake mix, butter and 1/2 cup milk. Beat well. Spread 1/2 mix in 13 x 9-inch pan. Bake 5 minutes at 350°.
Cook ground chuck in a large ovenproof skillet with lid over medium heat until meat is browned, stirring to crumble. Drain well and pat meat dry with paper towels. Wipe skillet with a paper towel.
Saute onion and garlic in oleo until golden. Stir in meat, flour and seasonings and cook for 5 minutes. Add soups and simmer, uncovered, for 15 minutes. Stir in sour cream. Serve with rice, mashed potatoes or noodles.
Mix potatoes, soup, 1/2 stick melted butter or oleo, sour cream, grated cheese, onion, salt and pepper. Mix; place in 9 x 13-inch baking dish. Top with crushed corn flakes. Pour melted butter over and bake, uncovered, for 45 minutes at 350°.
Grate or chop thin all peppers and onions. Combine and scald for 5 minutes in own broth. Drain excess liquid. Add vinegar, sugar and salt. Cook 5 minutes over medium-high heat, stirring often. Can in hot jars with hot sealers and caps (180 degrees). Do not move for 12 hours. Check for seal before storage.
Get a wide pot. Mix eggs, butter, orange juice, sugar and vanilla in a mixer. Put on them baking powder and flour and mix together again. Put in pot. Put in oven. Takes 1 hour for it to bake at 350°.
Mix eggs together. Add sugar, cinnamon, soda, flour and pumpkin and mix well. Grease a 10 x 15-inch cookie sheet and line with wax paper. Spread pumpkin mixture evenly on cookie sheet. Bake at 375° for 10 to 15 minutes. Remove from oven and invert on powdered sugar towel. Peel off wax paper and roll in towel. While roll is cooling, make filling.
In a medium saucepan melt butter. Add parsley and scallions; cook 1 minute. Blend in flour. Stir in milk, salt and pepper sauce; cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and stir in shrimp. Shape into balls using 1 tablespoon mixture per ball.
Boil soup bones for 1 hour. Remove from pot. Add vegetables. Cook on low heat for 1/2 hour. Add tomatoes and spices. Turn off heat. Let sit 15 minutes. This soup is even better the second day. It may be canned or frozen. Keeps well in refrigerator for 1 week. Makes 6 quarts, but may easily be reduced. Makes 6 servings.
In skillet, cook beef and onion until meat is brown and onion is tender. Drain off excess fat. Add the first 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place half the chilies in a 10 x 6 x 2-inch baking dish. Sprinkle with cheese. Top with meat mixture. Arrange remaining chilies atop. Combine eggs, milk, salt and the dash of pepper. Beat until smooth. Pour over chilies. Bake in a 350° oven for 45 to 50 minutes or until knife inserted just off the center comes out clean. Let stand 5 minutes before serving. Pass the taco sauce. Makes 6 servings.
Cream butter and sugar. Add eggs 2 at a time. Beat well. Add vanilla. Fold in crushed wafers, nuts and coconut. Bake in greased tube pan for 1 1/2 hours. Cool in pan for a long time. Bake at 300°.
Place cut up and skinned chicken in cold water; salt and drop several ice cubes in water. Soak for 45 to 60 minutes. Rinse chicken; drain and salt to taste. Roll chicken in flour and fry in electric skillet in hot, melted Crisco on 300° until done; turn 2 to 3 times. Enjoy tender-moist golden fried chicken.
Spray oblong cake pan with Pam. Heat oven to 350°. Dump pineapple, including juice, in cake pan. On top of that, spoon cherry pie filling, then spread cake mix on top of cherries, crushing lumps, then gently pour on top of cake mix the melted butter/margarine. Bake 45 to 60 minutes. Serve warm, with ice cream or Cool Whip, if desired.
Spray baking dish (9 x 13-inches) with nonstick cooking spray. Place fish in dish with skin side down. In small saucepan, melt butter with other ingredients. Spoon over top of fish. Bake at 450° for 20 minutes.
Brown ground beef with onion and garlic powder; drain. Combine with sour cream. Fill tortillas with meat mixture. Roll tortillas and place in baking pan that is lightly coated with enchilada sauce. Top with remaining sauce. Bake at 325° for 30 minutes.
Cook and drain broccoli. Cut spears in large pieces. Mix other ingredients together; add broccoli. Place in lightly buttered casserole. Top with crumbs and bake 40 minutes in 350° oven. Serves 6.
Sift flour, baking powder and salt. Cream sugar and shortening. Add eggs; mix until thick. Add bananas and flour mixture. Bake at 350° for 1 hour.
Blend together the coffee creamer and almond extract. Combine with other ingredients. Store in an airtight container. Use 2 tablespoons per cup hot water.
Mix all the ingredients together. Shape mixture by tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatballs, occasionally wet your hands with cold water.)
Mix beans and soup. Bake at 350 for 40 minutes. Remove from oven and sprinkle onion rings on top. Bake 5 more minutes.
Melt butter slowly and add milk. Stir in sugar and salt. Add coconut and pecans. Chill until it can be easily handled. Roll into balls. Place in refrigerator or freezer until firm. Melt chocolate and paraffin together in top of double boiler. Remove from heat and dip each candy ball in chocolate, using toothpick. Remove candy from chocolate quickly and place on wax paper. Use another toothpick to push ball from inserted toothpick. If hole remains where toothpick was inserted, smooth with spoon and a small amount of coating. Keep refrigerated.
Cook meat, onion and bell pepper, then boil lasagne until soft. Spread about 3/4 cup meat sauce on bottom of greased 15 1/2 x 10 1/2 x 2 1/2-inch pan. Layer with cheese, meat mixture and lasagne until gone. Cover and bake at 350° for 35 to 40 minutes.
Grate cheese and combine with margarine. Mix all, adding cereal last. Roll in small balls (can freeze at this point or after baked). Bake at 375° for 18 to 20 minutes. Serve hot or at room temperature.
Preheat oven to 375°. Grease a 9-inch pie pan. In a medium-size bowl lightly beat eggs with a fork. Stir in undiluted soup and pepper until blended. Cover bottom of prepared pie pan with a single layer of ravioli. Spoon 1/3 of soup mixture over ravioli. Top with 1/2 the zucchini, tomatoes, basil and Mozzarella. Repeat layers, then top with remaining 1/3 cup soup mixture. Bake 45 minutes before cutting in wedges. Serves 4.
Toss candied fruit with flour in bowl to coat. Add coconut, pecans, condensed milk and salt; mix well. Drop by teaspoon onto greased cookie sheet. Bake for 25 minutes. Cool on cookie sheet for 1 minute. Remove to wire rack to cool.
Melt butter and cool. Mix together sugar, cocoa, salt, eggs, milk and vanilla. Add butter. Stir. Pour into unbaked shell. Bake at 325° for 45 minutes.
Rub the inside of the salad bowl with the garlic clove. Tear the lettuce into bite size pieces; add to salad bowl. Place egg in pan of boiling water. Cook 1 minute. Break egg onto lettuce and toss. Add lemon juice. Toss again. Sprinkle salad with Parmesan and croutons. Add Caesar Salad Dressing. Toss and serve. Serves 6.
Mix together and heat in crock-pot. Do not let this boil. Serve with plain tortilla chips.
Dissolve sugar in warm water and add all the rest of the ingredients. Mix together and freeze in 6 (4-cup) containers (1/2 gallon jugs). When ready to serve, cut jug and put in punch bowl. Pour 1 (2-liter) bottle of ginger ale or Sprite per each 1/2 gallon bottle of punch. Serve.
Mix first 3 ingredients and bake 10 minutes at 350°. Mix next 2 ingredients and carefully put over top of the crust. Bake 10 minutes at 350°. Remove from heat and top with 5 or 6 Hershey bars.
Dissolve Jell-O in 1 cup boiling water. Stir well. Add crushed pineapple (juice and all). Add thawed strawberries (juice and all). Stir well. Add mashed bananas. Pour into Jell-O mold and refrigerate.
Drain salmon. Mix salmon, salt, pepper, eggs and flour in bowl. Chop onions and add to bowl. Mix all ingredients well; roll into patties. Heat oil in skillet. Place salmon patties in skillet. Brown evenly on both sides. Serves 5.
Combine oats and brown sugar in bowl. Add next 4 ingredients; mix well. Press into greased 10 x 15-inch baking pan. Bake at 375° for 12 minutes. Sprinkle chocolate chips over top. Let stand until chocolate melts; spread evenly over top. Cut into bars while warm. Yields 3 to 4 dozen.
Mix sugar, juice, and butter together in a pan on stove and bring to a boil. Peel apples and cut into 4 pieces. Roll apple pieces in crescent roll; place in baking pan and pour apple juice mixture over crescent apples. Bake at 350° for 25 min.
Beat eggs. Add all other ingredients. Drop by teaspoon on cookie sheet. Bake at 325°. Ovens are different so just watch until done.
Scoop out cantaloupe with a melon baller and place balls in bowl. Pour any cantaloupe juice in bowl. Peel kiwi and cut crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set aside 4 of the most attractive strawberries for garnish. Hull and slice enough strawberries lengthwise to make 1 cup. Place in bowl. Add raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with orange juice. Toss gently. Refrigerate, covered, for 1/2 hour and garnish.
Preheat oven to 350°. Place vegetables in 13 x 9 x 2-inch pan. Add soup, milk, 1 cup cheese and 1/2 can onions. Mix. Sprinkle remaining ingredients on top. Bake at 350° for 40 to 50 minutes or until top browns.
Core and parboil cabbage, head down, for 10 to 15 minutes, covered in 2 cups salted water. Remove and cool; separate leaves. Mix remaining ingredients together until well blended. On each cabbage leaf, place one tablespoon meat filling. Roll loosely, folding in sides as you roll.
Spray 9 x 9-inch baking pan or casserole dish with Pam. Place slice of Jack cheese in each chile. Place one layer of chiles in dish, sprinkle with grated Cheddar cheese and repeat layers.
Put all ingredients in large bowl. Mix well. Store in cool, dry place. Makes 9 1/2 cups mix.
In small saucepan, place flour and enough milk to make paste. Slowly add rest of milk, stirring until smooth. Cook on low fire, stirring constantly until thickens. Place in refrigerator until cold. Place in bowl the oleo, Crisco and sugar. Beat until creamy. Add flavoring and cold flour mixture. Beat until fluffy. The more you beat it the better.
Cream butter and sugar. (It should be real smooth and creamy.) Add eggs, one at a time and blend each one separately. Add flour and blend. Add 7-Up.	Preheat oven to 350°. Grease and flour Bundt cake pan, bake for 50 to 60 minutes or until toothpick comes out clean.
Blend all ingredients. Store in airtight jar. To mix, place 2 rounded teaspoonfuls in a cup of boiling water. Stir until dissolved.
Mix yeast in warm water and pour over other ingredients. Mix together and pat out to roll size. Let rise in pan for 30 minutes.
Mix love and loyalty thoroughly with faith. Blend in tenderness, kindness and understanding. Add friendship and hope. Bake with sunshine for a lifetime. Sprinkle with laughter and serve daily.
Combine all ingredients. Chill for 2 hours. Eat with crackers or chips.
Drain pineapple and mixed fruit, reserving pineapple juice. Combine juice, pudding mix and Tang. Stir well. Combine fruit and dressing; toss gently. Chill.
Rinse chicken under cool water; pat dry. Place in a rectangular glass baking dish. In a 1-cup glass measure, mix together juices, onion, marjoram, thyme, parsley, pepper and mint flakes. Pour over chicken parts and turn to coat. Cover with plastic wrap and marinate in refrigerator at least 2 hours, turning several times to coat with marinade.
Stir together the sugar and corn syrup. Microwave mixture on High for 5 minutes. Add the margarine, peanuts and vanilla to mixture, stirring together. Microwave on High for 4 minutes. Add the baking soda; stir quickly. Spread mixture on foil lined flat round pan; flatten mixture with hand to desired thickness. After cooling, break into bite size pieces and enjoy!
Dip Dinner cuts in breading meal and egg; brown in large skillet. Remove browned cuts and use same skillet for making the sauce. Add mushrooms to oil in skillet and brown. Combine sour cream and 2/3 cup liquid from Dinner cuts; add to mushrooms. Blend in garlic powder, broth and Veges. Simmer for 5 minutes. In a large casserole dish, alternate layers of cuts, sauce and cheese. Top with additional grated cheese. Cover and bake in a 375° oven for 30 minutes.
Brown hamburg and drain. Combine everything in large pot. Cook for 45 minutes on high. Stir frequently. Reduce heat to low and continue to cook for 1 1/4 hours more. Stir frequently.
Combine pineapple juice, coconut cream and a couple of handfuls of ice in a blender and process until thick and creamy.
In large bowl, separate tuna into chunks. Add remaining ingredients except potatoes. Toss well. Cover and chill for at least 3 hours. Just before serving, fold in potatoes.
Combine salt, white vinegar, tarragon vinegar, salad oil, sugar and cold water and stir and dissolve before doing the following:
Blend together on low speed with a mixer. Store in jars in refrigerator. Spoon over cream cheese. Serve with crackers. Also good over chicken or on English muffins. Keeps a long time!
Cook hamburger until redness is gone. Drain grease. Put onion, garlic, oregano, cumin, salt, chili powder and juice in blender. Blend until onion and garlic are smooth. Pour into hamburger and beans. Cook slowly for 30 minutes to an hour.
Mix dry ingredients; stir in buttermilk, oil and egg. Mix well. Pour into hot greased pan (9-inch or larger). Bake in 400° oven for 20 to 25 minutes.
Let cream cheese and butter get soft. Then add sour cream. Mix all ingredients with electric hand mixer. Add cornstarch, mix. Add vanilla, mix. Add lemon juice, mix. Add sugar, mix. Beat all ingredients together and mix well. Then add eggs one at a time, mix well. Place ingredients into a 10 inch spring form pan. Place pan into a roasting pan half filled with hot water. Place in preheated oven at 375 for 1 hour. Take from oven and place on rack and let cool.
Mix all together; dissolve soda in boiling water and pour in baking pan. It will be a little thin. Bake 40 minutes at 350°.
Melt caramels and cream in double boiler or microwave. Pour over cornflakes, Rice Krispies and nuts. Drop on waxed paper.
Peel, core, and slice apples. Pour lemon juice over them. Combine apples, sugar, and water in a large skillet. Cover and cook slowly until tender.	Sprinkle cinnamon and nutmeg into mixture. Let stand until cool. Pour into unbaked pie crust that has been sprinkled with bread crumbs. Dot apples with the butter. Place upper crust over filling and prick with fork. Seal crusts well with fork dipped in flour. Brush entire top of pie with milk. Bake at 425° for about 40 minutes until browned.
Saute onion, celery and mushroom in 2 tablespoons butter; salt and pepper to taste, add 1/2 teaspoon garlic powder. Add to the first 3 ingredients. Mix, then add the Cheddar cheese. Simmer for about 15 minutes. May require more milk.
Cut firm, mature green tomatoes into 1/4-inch slices. Coat each side with flour seasoned with salt, pepper and parsley flakes. Place in skillet containing hot oil to which you have added 1 pat of butter. Fry until coating is crisp, several minutes on each side.
Fry pork chops in pan with 1 tablespoon butter or margarine. Cook rice. After the pork chops are done, take the chopped onions and the other tablespoon butter or margarine and fry up the onions in the same pan that the pork chops were in. This will give your onions the flavor of the pork chops. Take the cooked rice and onions and mix them together, placing them in a nice casserole dish. Place your pork chops on top. Serves 6 to 8. Takes 20 to 30 minutes to fix.
Spread center of large sheet of foil with oleo. Cut steak into serving pieces. Arrange on foil slightly overlapping. Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes, salt and pepper. Mix juice, A.1. sauce and cornstarch. Pour over meat and vegetables. Bring foil up over and double fold edges to seal tightly. Bake for 2 hours at 375°.
In bowl, combine milk, flour, eggs and salt; beat until smooth. Let stand at room temperature for 30 minutes. For each crepe, pour 3 to 4 tablespoons of batter into hot lightly greased 7-inch crepe pan, turning to coat bottom of pan with batter. Cook until golden brown. Remove and keep warm.
Melt butter; stir all ingredients together. Bake at 350° for 50 minutes covered and 10 minutes uncovered.
Let stand 24 hours before using. Will last up to 6 months in refrigerator.
Cream margarine, cocoa, and sugar together. Then add eggs one at a time beating well. Add 1 1/2 cups flour with baking powder and salt, add pecans. Batter will be thick. Bake 30 minutes at 350° in a 10 x 13. After baking 30 minutes pour marshmallows over hot cookies, and spread topping over marshmallows.
Melt butter in 2-quart pan. Remove from heat and blend in sugar. Cook until mixture bubbles. Add water and syrup and cook to 290° (use candy thermometer). Stir in nuts. Pour on lightly buttered cookie sheet or marble slab. Cool to room temperature. Keep loosening with spatula to prevent sticking. Melt 1/2 of the chocolate or chocolate bits. Spread on top side of candy. When chocolate is firm, turn underside up and spread with remaining chocolate. When chocolate is completely firm, break candy into pieces. Store in airtight container. Delicious! Tastes like Heath bar candy.
Slice cucumbers and onion; put in salt water for 1 hour. Mix rest of ingredients together. Pour over drained onion and cucumbers. Let set for several hours or overnight.
Beat eggs and corn. Add milk and melted butter; mix. Stir in Jiffy mix. Bake 1 hour at 375°.
In skillet, add few teaspoons oil and cut yellow squash and zucchini, onion, garlic and tomatoes. Cook until soft and serve over top of pasta.
Cream butter and sugar together. Add eggs, milk and rest of ingredients. Mix well. Grease and flour tube pan. Cook for 1 1/2 hours at 300°.
Brown beef and chopped onion. Drain. Add chili sticks, chili beans, tomatoes, tomato juice, salt, pepper, chili powder and hot peppers. Stir until chili sticks are smooth with other ingredients.
Mix together. Makes 1 pie. Bake at 350° for 45 minutes (pecans can be used instead of English walnuts).
Beat cream cheese and sugar in small bowl. In large bowl, beat pudding and milk until thick. Add vanilla in. Then add cream cheese and sugar mixture. Layer in planter pot the crushed cookies and nuts (if desired) with alternate layers of pudding mix. Top with Oreos. Insert a flower in pot to fool your guests.
Combine Miracle Whip, sugar and vinegar; set aside. Peel and cut broccoli fine. Mix broccoli, shredded cheese, crumbled bacon and onion. Pour Miracle Whip mixture over salad. Refrigerate several hours before serving.
Pour oil 1-inch deep into a 10-inch skillet. Heat to 370°. Bring water to a boil in 2-quart saucepan. Add butter and salt. Heat until butter is melted. Add flour all at once; remove from heat. Beat until mixture is smooth and is the consistency of mashed potatoes. Beat in one egg at a time. Turn mixture into a pastry bag fitted with a star tip. Squeeze directly into hot oil, making Churros about 8-inches long. Cook 3 or 4 at a time, until a deep golden brown; turn occasionally. Drain over skillet, then on paper towels.
Cream sugar and cream cheese together. Thaw strawberries. Drain pineapple. Mix these three items together, then mix Cool Whip in and freeze in an 8 x 8-inch pan. Thaw for about 30 minutes before serving.
Put on a dish or pan the size of a pizza pan (round). mixed together. mixed together. Monterey Jack, shredded.
Saute meat in butter. Add stock, lentils, chilies and marjoram and simmer about 30 minutes. Saute vegetables in oil, adding garlic at the end. Add to pot with meat and stock. Melt 3 tablespoons butter; add 3 tablespoons flour and stir until light brown.	Whisk in 2 cups stock.	Add to large pot. Add 4 tablespoons red wine vinegar, freshly ground pepper and salt to taste.	Simmer 30 minutes. Adjust seasoning. Serve with croutons and yogurt or sour cream.
Cream butter and sugar. Add eggs, one at a time. Stir in vanilla. Add dry ingredients. Chill 3 to 4 hours. Roll out in powdered sugar. Cut into desired shapes and bake on ungreased cookie sheet at 375° for 6 to 8 minutes.
Brown hamburger and sausage (drain). Cube up Velveeta cheese. Put hamburger, sausage and Velveeta cheese into a crock-pot. Stir until cheese starts to melt; stir in fiesta nacho cheese soup. Stir occasionally until cheese is melted. Serve with tortilla chips. Enjoy.
Cook pasta type of your choice. Rinse in cold water. Mix the soup, oil, sugar and vinegar. Pour over pasta. Toss in vegetables and pepperoni. Sprinkle to taste with Salad Supreme. Toss and chill before serving.
Crumble corn bread and mix all ingredients. Use enough chicken broth to cover the dressing. Bake at 350° for 45 minutes or until slightly brown.
Beat eggs; combine all ingredients. Pour into pie shell. Bake at 300° for 40 to 50 minutes.
Cook and drain hamburger. Stir in pork and beans, catsup, onion and mustard. Simmer.
Combine cracker crumbs, 1/2 cup sugar and margarine; mix well. Blend cream cheese, 1/2 cup sugar and Cool Whip. Spread half of crumb mixture in baking dish. Add cream cheese mixture. Top with remaining crumbs. Refrigerate several hours.
In skillet, brown hamburger and onion. Drain off grease. In 2-quart casserole dish, place sliced potatoes. Add browned hamburger and onion on top of this. In a separate bowl, take liquid from Veg-All and the tomato soup (undiluted) and mix together. Veg-All should be layered on top of hamburger. Top with soup mixture. Place covered casserole dish in a 350° oven for 1 hour or until potatoes are cooked.
Combine all ingredients together well. Cover and store in refrigerator for 1 to 2 days. Use as you would any other sausage.