HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken and debone. Cut in chunks. Mix chicken, soup, sour cream and mushrooms together and put in casserole. Crumble crackers with melted butter and sprinkle poppy seed on top. Bake at 350° for 30 minutes. Serves 8.
Combine Marshmallow Creme and softened cream cheese. Mix until well blended. Serve with strawberries or desired fruit.
Mix flour and salt. Gradually add water. Make desired shapes. Bake at 225° for about 30 minutes. Let cool. Use tempera paints.
Liberally salt both sides of eggplant slices and let drain for 15 minutes. Wash salt off and pat dry. Mix flour and garlic salt and use to coat eggplant slices.
Mix graham crackers, flour, 1/2 cup sugar, cinnamon and melted butter for pie crust. Take half of mixture and pack into pie pan. Combine egg yolks, milk, 1/4 cup sugar, cornstarch and vanilla and cook until this mixture thickens. Pour into the pie pan. Whip together the egg whites and 3 Tbsp. sugar. Whip until it forms a thick meringue and spread on top of custard. Sprinkle remaining cracker crumb mixture over top of meringue. Bake in moderate oven, 325°, until meringue is brown. Serves 6.
Mix flour, sugar and baking powder in a bowl. Make a well in the center; add oil and wine. Mix together thoroughly. Pinch off pieces of dough about 1-inch in diameter. Roll pieces between palms into cigarette-shaped cylinders, then bring ends together and pinch to form circles. Place on ungreased baking sheet. Brush tops with beaten egg yolk. Bake in 350° oven for 12 to 15 minutes, until bottoms look dry. Makes about 5 dozen.
Mix pork and beans, onion, brown sugar and tomato sauce in a large bowl. Pour mixture in baking dish. Top with sausage and cover with ketchup. Bake at 350° for 45 minutes to 1 hour.
Cream peanut butter, margarine and sugar. Beat eggs. Combine flour, baking powder and cinnamon. Add gradually until well blended. Chill dough at least 30 minutes.
Slice vegetables very thin. Put in container. Add salt; stir and cover with ice and let set 3 hours. Drain well and make syrup with remaining ingredients. Heat to boil. Put in jar and seal.
Mix vinegar, oil and sugar to a boil until sugar is dissolved over low heat. Cool. Mix all other ingredients together and pour dressing over. Chill and serve.
In skillet, brown ground beef and onion. Drain off fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 20 minutes. Garnish with shredded Cheddar cheese. Makes 8 servings.
Boil plums and water together until fruit is soft. Press through colander. Drip through jelly bag. Bring juice to boil. Add sugar to juice (3/4 cup sugar to 1 cup juice). Stir until dissolved. Boil until jelly flakes from spoon. Skim and pour into hot sterilized glasses. Seal with hot lids and rings.
Beat egg white until stiff. Add the pecans. Stir until all pecans are coated. Mix sugar, cinnamon and salt. Pour over pecans and mix well. Put on cookie sheet sprayed with Pam spray. Bake at 225° for 1 hour. Stir every 20 minutes.
Mix everything with mixer except crushed Oreos. Pour into dish and top with crushed Oreos and gummy worms. Chill.
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet, about 2-inches apart. Bake at 375° for 10 to 12 minutes.
Combine cocoa, flour, baking powder and salt. Set aside. In a mixing bowl, cream shortening and sugar until fluffy. Add egg yolks. Mix well. Add dry ingredients alternately with the milk. Mix until dry ingredients are moistened. Stir in vanilla. Beat egg whites until stiff and gently fold into the batter. Preheat waffle maker and bake waffles according to manufacturer's directions. Serve waffles warm or room temperature with ice cream, warmed chocolate sauce and fresh raspberries. Yield: 6-8 servings.
Mix peanut butter and butter together. Stir in confectioners sugar. Form small eggs and refrigerate. Slowly melt milk chocolate chips and paraffin wax. Dip eggs in melted chocolate; cool and decorate.
Parboil the broccoli. Drain. Put in a buttered 9 x 9-inch dish. Add the cubed chicken. Mix together the soup, mayonnaise and curry powder. Spread over chicken. Top with the cheese. Bake at 350° for 35 minutes.
Combine oats, brown sugar, flour, cinnamon, and dash salt. Cut in butter till mixture resembles coarse crumbs. Set aside. Peel, core and slice apples to make 5 - 6 cups. Place fruit in a 10 by 6 by 2 inch baking dish. Sprinkle with granulated sugar. Sprinkle crumb mixture over all.
Bring milk to a boil; set aside to cool to room temperature. Add Crisco. Mix yeast and 1/4 cup of hot water; pour into milk. When it is at room temperature, add sugar and flour (one cup at a time). Knead for 10 minutes. Set aside to raise for 2 to 3 hours.
Stir together chopped pecans and 1/2 c butter, spread pecans in an even layer in a 13 x 9 inch pan. Bake in 350 degree oven for 15 minutes or until pecans are toasted. Remove from oven and let cool. Beat cream cheese and butter (1/2 c) at medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla. Spread between layers and on top and sides of cake.
Beat eggs with wire whisk to blend well. Add remaining ingredients; beat until thoroughly blended and smooth. Pour into unbaked pie shell and bake 15 minutes at 425°, then bake 35 minutes at 350° until filling is set in center and slightly puffed.
Place chuck in large soup pan with vegetables and seasonings. Cover with water; bring to boil, then reduce heat and cook 1 1/2 to 2 hours or until meat is very tender. Add water occasionally if necessary. Remove meat and shred. Place meat back into broth, then add tomato juice and cook on low heat at least another hour. Prepare noodles per package. Drain and add to soup about 1/2 hour before serving. Flavor is best 2nd day. May add more noodles if broth is flavorful.
Mix together peas, onion, tomatoes, ham and leave overnight to blend flavors. Scramble eggs and put in a pan. Cook like an omelet with mixture in center.
Mix all ingredients well. Roll into a stick about as thick as a half dollar. Chill and slice into really thin slices. Leave plenty of room on the baking sheet for them to spread. Bake at 350° until slightly brown.
Cream butter and sugar; add eggs, vanilla and salt. Beat well. Add flour, cocoa and baking soda. Mix well. Drop onto ungreased baking sheet by rounded teaspoonfuls. Bake for 7 to 8 minutes. Top with mint and bake for 2 minutes more. Spread mint over top of cookies. Great at Christmas time.
Brown the hamburger, onions and celery. Add the rice. Stir well and put in casserole dish. Add the remaining ingredients. Bake at 350°, uncovered, for 1 hour and 20 minutes or until rice is tender.
Spread crust with butter; toast under broiler. Set aside. Combine next 4 ingredients; mix well. Spread over crust. Top with remaining cheese. Bake at 450° for 5 to 8 minutes or until cheese is melted. Top with remaining ingredients.
Sprinkle salt and pepper to taste. In a bowl, make a batter by mixing together the flour, egg, ice water	and garlic. In	a shallow dish, place the bread crumbs. Dip chicken first in batter, turning to coat evenly,	then in the bread crumbs, rolling to coat.	In a large frying pan, fill with oil 1/2-inch, so chicken fits with ease. Drain chicken.
Soak cranberries in sherry. Set aside. Boil water; add carrots and cook until tender, about 2 minutes. Add leeks and cook about 1 1/2 minutes. Drain. Cook mushrooms in 1 tablespoon oil about 5 minutes. Mix together turkey, drained cranberries (reserve sherry) and all vegetables. Add tarragon, parsley and orange zest. Heat broth and sherry. Melt butter over medium low heat; add flour and cook, stirring, until it browns lightly, about 3 minutes. Slowly whisk in hot broth and whisk over medium-high heat until thickened, about 5 minutes. Season with salt and pepper. Fold white sauce into vegetables and meat and remove to a round 2 to 3-quart casserole dish.
Mix dressing, oil, dill weed and garlic powder. Pour over crackers in bowl and keep stirring until all liquid is absorbed. Eat and enjoy.
Mix all dry ingredients together. Add rest and mix until smooth. Pour into 2 medium greased loaf pans or 3 small greased loaf pans. Bake for 1 hour at 350°.
Dip balls in	melted	chocolate with spoon. Place on waxed paper to cool. This candy is very much like Mounds.
In a large pan or slo-cooker, put meat and cover with water. Add onion. Cook 3 to 4 hours if on stove. If in slo-cooker, cook on high. When meat is almost done, add cut-up celery, carrots and potatoes and cook until the vegetables are done. Makes 4 to 6 servings.
Mix peppers, (some juice, about 1/3 cup), vinegar and sugar. Add green food coloring. Bring to a rolling boil (one that can't be stirred down), on high heat. Remove from heat and cool 5 Immediately add Certo and stir. Immediately pour into jars. Makes 7 (8 ounce) jars.
Soak buttermilk and oats for 1 hour. Cream together oil, brown sugar, salt and egg. Sift together flour, baking powder and soda. Combine with remaining ingredients. Bake for 20 minutes in 400° oven. Makes 12 muffins.
The day before, prepare apples and French bread by melting butter in skillet and cooking apples until tender. Add brown sugar, corn syrup and cinnamon. Cook until sugar dissolves. Pour apple mixture into a 9 x 13 inch pan and spread evenly. Arrange bread slices on top. In a bowl, beat eggs, milk and vanilla, and pour over bread slices. Cover and refrigerate overnight.
Pour hamburger and onions into casserole. Add potatoes, celery and cooked spaghetti. Pour soup over top. Fry bacon and lay on top. Pour tomato juice over this. Add Cheddar cheese. Bake 1 1/2 hours in 350° oven.
Melt butter and add to graham cracker crumbs and sugar. Line the bottom of spring-form pan; pack firmly.
Chop up and combine chicken, cabbage, almonds, sesame seed, onion and Top Ramen noodles into large bowl. In small bowl, combine oil, seasonings and any seasoning package from noodles. Mix and pour over cabbage mixture. Toss and chill. Tastes best when served the next day.
Mix ingredients. Pour in greased pan (13 x 9 x 2-inch). Bake at 350° for 30 minutes. Cool.
Rinse cauliflower and cut into flowerets. Place in a microsafe shallow dish (in single layer just to fit). Microwave on High power for 4 minutes, covered tightly. In a bowl, combine the half and half, eggs, salt, pepper and cheese. Pour mixture over the steamed cauliflower. Add sliced red pepper. Sprinkle with paprika and a little extra cheese. Microwave on High power, uncovered, for 3 minutes. Stir slightly to blend outer cooked custard with inner custard. Microwave for 3 to 4 minutes longer on High power. Cover tightly. Microwave on High power for 3 to 4 minutes, until custard is set. Remove. Uncover carefully and serve.
Make tea with the 2 cups of boiling water and tea bags. Make the tea strong. Mix all ingredients except 7-Up. Freeze. Will be a slush. Serve 2 or 3 tablespoons of frozen slush with a glass of 7-Up. You can garnish with cherry and slice of orange. Enjoy.
Combine milk, sugar, egg yolks, butter and vanilla. Cook until thick over medium heat, about 12 minutes. Remove from heat. Add pecans and coconut; beat until cool and thick enough to spread.
Prepare rice mix according to package directions. In a 12x8 inch baking dish arrange rice mix, lengthwise across center of dish. Arrange chicken over rice, overlapping if necessary. Combine soup and milk. Pour over chicken. Cover with foil. Heat oven to 400 degrees. Bake for 15 minutes. Uncover and bake 10 more minutes until chicken is fork tender.
Combine the first 3 ingredients in a 3-quart casserole. Cover and microwave at High 5 to 6 minutes, or until meat is no longer pink, stirring once. Drain well. Add tomato sauce, beans, salt, pepper, chili powder and cumin. Cover; microwave at High 10 to 12 minutes, stirring after 6 minutes. If desired, garnish with sour cream and green onions. Yields 5 cups.
In a large bowl, put croutons and margarine; toss gently. Add hot water and sauerkraut. Set aside 1 cup of mixture.
Cook broccoli in microwave on High for 8 minutes. Put in greased 13 x 9-inch pan. Spread chicken on top of broccoli.
Combine breadcrumbs, cheese, oregano, salt and pepper on waxed paper; set aside. Wipe veal with damp paper towels. Cut into serving size pieces. Pound very thin, using mallet or edge of plate. Dip veal into beaten eggs, then into crumb mixture, coating well on both sides. Slowly heat oil in large skillet. Saute cutlets, a few at a time, until golden brown, about three minutes on each side. Remove to heated platter; keep warm. Drain fat from skillet. Stir in wine and bring to boiling, stirring to dissolve browned bits in pan; pour over veal.
Melt butter in large skillet. Add cumin and cayenne pepper. Cook and stir for one minute. Remove from heat; stir in pecans, sugar and salt until well coated. Spread in single layer in a greased baking dish (13 x 10). Bake at 300° for 25 to 30 minutes. Stir occasionally. Store in airtight container.
Mix cornstarch and pineapple. Cook until thick. Mix all other ingredients except bananas. Let cook about a minute. Add bananas. Stir together. Pour into graham cracker crust. Top with Cool Whip. Let chill at least 4 hours before serving. Makes 2 pies.
In a Dutch oven, brown beef. Add all remaining ingredients except parsley. Bring to a boil; reduce heat. Simmer, covered, for 1 hour. Garnish with parsley.
Boil sugar, vinegar and salt. Pour off some liquid from beets. Mix vinegar mixture and beets. Fill jars with beet mixture. Seal jar with lid and cover. Do not use at least for one week. Jars should be sterilized.
Combine first 5 ingredients in a heavy pan and bring very slowly to boil, stirring until all sugar is melted. Cover and boil without stirring for 3 minutes so all sugar crystals are dissolved. Uncover and boil on medium heat to 240°. Remove from heat and let stand 15 minutes. Do not stir.
Prepare chicken by boiling it and debone and dice. Cool chicken. Thicken broth with cornstarch. Prepare rest of ingredients into individual bowls. Prepare the rice. It takes about 5 minutes. Place on plate in following order: rice, chicken, gravy, pineapple, onion, celery, sunflower kernels, coconut, chow mein noodles and gravy again.
Boil one hen until tender. Season with chopped onion and salt and pepper. Allow to cool and debone chicken, reserving broth. Mix flour, eggs, salt, oleo and milk together. Knead until stiff. Roll out to thickness of pie crust. Cut into 1 x 2-inch strips. Bring broth to a rolling boil and drop in dumplings one at a time. Cook about 15 minutes. Add chicken.
Boil the chicken in water until fully cooked. Remove chicken from pot, saving chicken stock. In separate pan, melt stick of butter. Add bell pepper, onion and celery. Cook vegetables until tender. While vegetables are cooking, bone the chicken. When vegetables are tender, add soups and chicken. Stir until mixed. Add chili powder and Tabasco sauce. Simmer for 10 minutes. Add pimento and simmer together for 15 minutes. In separate pan, cook spaghetti. When spaghetti and sauce are finished, mix together and serve.
Mix graham cracker crumbs and margarine; press into 9 x 13-inch pan. Put layer of coconut, layer of chocolate chips, sprinkle on a few pecans, layer of coconut, layer of chocolate chips and layer of pecans. Pour both cans of condensed milk over top. Bake at 325° for 30 minutes.
In a saucepan, mix together butter and flour over low heat for 3 minutes, stirring constantly. Add milk and bouillon, whipping until mixed. Mix in Velveeta and broccoli and stir occasionally until thick and creamy, about 10 to 15 minutes.
Scald cream in a small saucepot over medium-high heat. Do not boil. Add the hot Cajun Coffee. Blend well into the cream and sweeten with sugar.
Heat 1 cup of milk and sugar until sugar is dissolved. Mix cornstarch, 1/2 cup milk and egg yolks. Add to hot mixture slowly. (Cook in double boiler until thick.) Stir and add butter 10 minutes longer. Cool. Make meringue and top pie with it. Brown and cool crust before pouring in filling.
Mix sugar, margarine, syrup and salt in 2-quart microwave bowl. Bring to boil in microwave and let boil for 2 minutes. Add soda and stir. Pour mixture over popcorn that has been place in paper grocery sack; shake well. Microwave on High 1 1/2 minutes. Take out and shake. Repeat 2 more times and cool.
Mix all ingredients until smooth. Grease muffin pan with Pam. Bake at 350° until brown.
In a 13 x 9 x 2-inch cake pan, cook at 350° for 12 minutes. Combine softened cream cheese with 1/2 cup milk until smooth. Add remaining milk and pudding. Mix and let stand 1 minute. Spread over cake. Top with crushed pineapple and Cool Whip.
Scrape washed baby carrots. Put in heavy baking dish with 1/4 inch water in bottom. Mix oleo and garlic. Add to baking dish. Cover and bake for 1 hour at 350°.
Add flour into mixing bowl. Add salt, baking powder, shortening, milk and eggs. Mix with a spoon until thoroughly mixed. Knead mixture with floured hands on floured wax paper. Divide into 3 balls. Roll each ball out thin and cut into strips. Cook hen tender; cover hen with water in a big pot. Season with salt, pepper, celery and onion. Bring to a boil and cook until tender.
Cook rice or herb-flavored rice mix according to package directions. Meanwhile rinse chicken; pat dry. Sprinkle both sides of chicken with lemon pepper and onion powder. In a skillet cook chicken in margarine or butter over medium heat for 8 to 10 minutes or until no longer pink, turning once. Transfer to a platter. Keep warm.
Wash the broccoli and cauliflower and cut the ends into bite-size pieces (do not use stems). Put into a large bowl; add 1 bottle of bacon bits.
Mix all ingredients and put in large baking dish. Melt 1 stick butter and mix with 1 roll Ritz crackers, crushed. Sprinkle on top of vegetables. Cook at 300° for about 30 minutes until lightly brown and bubbly.
Line a 9 x 13-inch pan with crackers, including up the sides of pan. Mix pudding with milk; beat one or two minutes. Mix in Cool Whip. Layer pudding mix and more crackers, ending with crackers. Put opened can of icing in microwave for 1 minute on high heat. Pour icing on top of crackers and spread to edges. Refrigerate for 8 hours. Store in refrigerator. Serves 6 to 8.
Puree enough strawberries to equal 3/4 cup. Reserve rest. In saucepan, mix gelatine with 1/4 cup sugar. Blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatine dissolves, about 5 minutes. With wire whip, blend in pureed strawberries, yogurt, lemon juice and food coloring. Chill. Stir occasionally until mix mounds slightly. In a bowl, beat whites until stiff, gradually adding remaining sugar. Fold into gelatine mixture. Put in crust and chill until firm. Garnish with remaining strawberries.
Mix together flour, 1/3 teaspoon soda and oleo to make crumbs. Pour 1/2 hot liquid into pie shells (unbaked), then sprinkle 1/2 crumbs, then rest of liquid and remaining crumbs. Bake in moderate oven until knife inserted comes out clean.
Stir together flour, soda and salt. Mix in bowl the butter for 30 seconds. Add peanut butter and sugars; beat. Add egg and vanilla; beat well. Add dry ingredients; mix well. Add chocolate chips; stir. Drop onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes.
Make cake mix according to the package directions. Fill paper bake cups in muffin pan 2/3 full. Cream the cream cheese with the sugar. Beat in egg and salt. Stir in the chocolate pieces. Drop one rounded teaspoonful cheese mixture into each cupcake. Bake as per cake mix directions. Makes about 30.
Cream butter and 10x sugar. Add vanilla, flour and pecans. Blend well. Roll mixture into small balls. Bake on ungreased cookie sheet at 325° for 30 minutes. While warm, roll in 10x sugar. Cool and roll again in sugar mixture.
Cream butter and sugar together. Add buttermilk. Add cocoa and sugar together. Sift flour 3 times. Add jam to flour; mix well and then put other ingredients in. Makes two 9-inch layers. Bake at 350° until a toothpick comes out clean.
Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 in. apart onto ungreased cookie baking sheet. Flatten slightly in crisscross patterns with fork. Bake for 7-8 minutes. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Place chicken breasts in shallow pan. Combine salad dressing mix and oil. Pour over chicken breasts; toss to coat well. Cover; refrigerate at least 1 hour. Place chicken on greased grill over glowing coals. Grill, uncovered, 15 to 20 minutes or until chicken is tender, brushing frequently with marinade. Remove from grill. Place vegetables on grill; turn frequently until just crisp, about 3 minutes. Place romaine lettuce on serving platter. Arrange chicken breasts on lettuce with broccoli and peppers. Sprinkle with lemon juice and pepper if desired. Makes 6 servings.
Mix the ingredients. Mix well. Pour into greased muffin tins, about 2/3 full. Bake in a 350° oven until brown. Do not preheat the oven. Put all your ingredients in a bowl and use a wooden spoon to mix. Beat the eggs a little before you put in flour. These popovers are easy to make and very good, they are filled with lots of air bubbles.
Preheat oven to 375°. Grease 2-quart baking dish; set aside. Pour water over corn meal in bowl; stir until slightly cool. Beat egg yolks with electric mixer until lemon colored. Stir egg yolks and butter into corn meal; blend well. Stir in buttermilk and sugar. Beat egg whites in separate bowl until soft peaks form. Fold egg whites into corn meal mixture until blended. Pour into prepared baking dish. Bake 45 to 50 minutes. Serve hot with butter.
Cream margarine and sugar. Add flavorings and egg; mix well. Mix	in flour and salt to form a soft dough. Shape cookies with a cookie press onto ungreased cookie sheet. Bake at 400° for 6 to 9 minutes. Cool cookies.	Melt equal parts sweet chocolate and semi-sweet chocolate in microwave. Coat cookies by dipping in chocolate. Dry on waxed paper. (Hint: If chocolate is too thick, thin with melted vegetable shortening.)
Mix in large bowl and pour into graham cracker crust. Refrigerate several hours before serving.
Line casserole with bacon strips; add rice. Salt and pepper chicken and place over rice. Mix soup with water. Pour over chicken. Sprinkle lightly with oregano. Cover with foil. Bake 1 1/2 hours at 350°.
Combine water, cinnamon, allspice, nutmeg, salt, margarine, sugar and raisins in saucepan; boil for 3 minutes. When cool, add flour, baking powder and soda. Add chopped nuts. Bake for 1 hour at between 325° and 350°.
Take corn meal. Mix with stock from turkey. Bake in pan, not too brown, but just cooked through. Crumble this in a large bowl and add toasted white bread, cold biscuits or cold grits to make amount you want. Add boiled eggs, onion, pepper, salt and a little sage or poultry seasoning if you like. Pour turkey stock over mixture to make as soft as you like. Bake in a flat Pyrex dish or pan at 350° for 30 minutes. Cut in squares and place around the turkey.
Cook pasta. Rinse well in cold water. Mix everything together. Pour the juice from the artichoke hearts in your salad (1 jar only), everything else drain first. When adding Italian dressing, add to your taste.
Mix brown sugar, white sugar and cream. Cook until done. Add butter, soda and vanilla. Mix.
Preheat oven to 475°. Melt Crisco in cast-iron skillet. Mix all dry ingredients. Add buttermilk and mix with hands, adding more flour, if necessary. Divide dough into 9 equal balls. Flatten each ball. Lay in skillet in melted Crisco and turn to coat both sides of biscuit with Crisco.
Heat oven to 375°. Mix all ingredients with beaten eggs. Spread in a greased 13 x 9 x 2-inch pan. Bake until golden brown. Cut in pieces. Easy and delicious. Bon appetit!