HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken removing skin and bones, then dice. Mix chicken with soup and milk. Put in casserole dish. Use butter and broth to make Stove Top stuffing. Put on top of chicken mixture. Bake 45 minutes at 350° with foil covering. Take off foil, then bake another 15 minutes.
Mix cake as directed on box. Bake in a 9 x 12-inch pan. When cake is done	remove	from oven. Punch holes over top of cake with a fork.	Mix condensed	milk and cream of coconut thoroughly and pour over cake while still hot. Let mixture soak into the cake. When cake is cool, spread whipped topping over the top and sprinkle with coconut and nuts.
Grease baking sheet lightly. Preheat oven 10 minutes before baking; set to moderately hot (425°). Measure sugar and shortening into mixing bowl and cream well. Add egg and beat until smooth and fluffy. Stir in nutmeg, vanilla and salt. Stir soda in buttermilk and add flour and buttermilk alternately in 2 or 3 portions, beginning and ending with flour; stir gently until just smooth between additions. Remove 1/3 of dough at a time to a floured pastry cloth and roll out about 1/8-inch thick. Cut with 2 1/2-inch cutter and lift out with pancake turner onto baking sheet. Bake from 8 to 10 minutes. Makes 36 tea cakes.
Mix all ingredients (except chicken and rice) in bowl. Put chicken in roasting pan. Pour mix over chicken. Broil 7 to 10 minutes each side.	Serve over rice.
Dissolve gelatin in water. Add juice and sherry to gelatin mixture. When gelatin has settled, add other ingredients and pour into mold that has been buttered. Chill.
Mix all together and roll into small balls. Bake at 350° until brown on edges.
Grease 9 x 9-inch pan or mini cupcake tin (48 count). Preheat oven to 350°. In bowl, beat together butter and sugar. Add eggs, 1 at a time. Sift together potato starch and meal in separate bowl. Make a paste of cocoa and water. Add to wet ingredients. Mix well. Add sifted ingredients. Mix gently. Pour into pan. Bake 25 to 30 minutes or if cupcakes, 12 minutes. Yields 16 squares or 48 mini cupcakes.
Measure 1 cup pear juice and bring to boil. Dissolve jello in pear juice. Add remaining ingredients. Put all in blender and beat until smooth, pale green and creamy. Chill.
Combine soup, milk and cheese. Heat in a large saucepan over medium-high heat, stirring occasionally. Toss hot noodles with butter and combine with soup mixture. Sprinkle with additional cheese before serving.
Just place the whole washed pumpkin in a pan with about 2 cups of water. Bake in a 350° oven until tender. This usually takes an hour to an hour and a half, depending on the size of the pumpkin. Once the pumpkin is tender, remove it from the oven and cut it in half. Scoop out the seeds, then scoop out the pulp.
Cut eggs in half lengthways. Remove yolks and mash. Add sandwich spread, mustard and sugar; mix well. Refill egg whites with mixture. Garnish with paprika and serve.
Cream the shortening and brown sugar together. Add egg and coffee. Stir. Add flour, baking soda, baking powder, cinnamon and salt. Mix well. Stir in raisins and nuts. Spread on greased cookie sheet and bake at 375° for 15 minutes. Cover with icing while still hot.
Combine all but Parmesan cheese in a baking pan. Top with Parmesan cheese. Bake at 375° for 20 to 30 minutes.
Pour milk into 2 cup glass measure and cook on 70 for 2 minutes. Set aside. Place butter in 2 cup measure and cook on High for 1 minute. Stir in flour and cook on High for 30 seconds. Stir hot milk, salt, pepper and soup into butter and set aside.
Preheat oven to 450°. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Place in shallow baking pan. Bake for 40 minutes (or until tender and golden brown). Stir occasionally. Makes 8 servings.
Discard any withered leaves from the leeks and chop off the green tops. Cook in salted boiling water for about 10 minutes, until leeks are cooked al dente. Prepare the bechamel (with nutmeg) and leave to cool. Drain the leeks and saute for 5 minutes in a skillet with the butter, salt and pepper. Transfer to an ovenproof dish. Combine the egg yolk and 3/4 of the ham with the bechamel, mix well and pour over the leeks. Sprinkle with the cheese and the remaining ham. Bake in a preheated 350° oven for 20 minutes. Serves 4.
Mix chopped vegetables together in a large saucepan. Add remaining ingredients. Bring to boiling, reduce heat and simmer 20 minutes, uncovered. Put into containers; seal. Makes about 1 quart.
Combine all ingredients and mix well. Pour half into each of the pie shells. Bake at 375° for 40 minutes.
Mix in large bowl the oil, baking powder, sugar, vanilla, eggs, flour, salt, baking soda, pecans, and apples. Pour into a 13 x 9-inch pan. Bake for 1 hour at 325°. To prepare icing, combine butter, milk, brown sugar and powdered sugar in a saucepan and cook for 1 minute. Pour over cake.
Place flour in a plastic bag. Add meat cubes, shaking to coat. In a large frying pan, brown meat in hot oil. In a Dutch oven, put juice, onion, bouillon granules, garlic, basil and thyme. Bring to a boil and add meat. Reduce heat, cover and simmer for 1 1/2 hours. Add potatoes, carrots and celery. Cover; simmer for another 1 1/2 hours. Makes 8 main dish servings.
Boil spaghetti; drain. In casserole dish add milk in bottom. Put a layer of spaghetti. On top of spaghetti put cheese and pimentos (slice cheese and pimentos and put on evenly). On top of that, put onions and tomato sauce. Add more spaghetti and repeat. Put in oven at 350° for 45 minutes.
Mix sugar, flour and cocoa. Heat milk and eggs together, which have been well mixed. When milk is almost ready to boil, add the dry ingredients and stir until thick as you want. Remove from heat. Add margarine and vanilla. Let cool. Put in baked pie crust. Take egg whites and sugar; beat for top of pie. Makes two pies.
Wash salmon steaks and pat dry. Place in shallow baking dish just large enough to hold the steaks. Sprinkle with salt, if desired. Pour in half and half and enough milk to bring liquid halfway up salmon. Sprinkle with fresh dill.
In a large mixing bowl, heat milk and margarine until warm (not hot); stir in sugar and add yeast (until dissolved), then add flour (the consistency of cake dough). Set aside to rise for 1 to 2 hours in a warm place. Then add 2 or more cups of flour as needed, until dough becomes tacky. Add salt, soda and baking powder; mix. Make into balls and dip into warm butter. Put into muffin tins. Let rise in a warm place for 2 hours and bake in a hot oven.
Put all ingredients in blender and process until smooth. Makes same amount as a 14 oz. can of sweetened condensed milk. Refrigerate if not using right away.
Put everything except the olive oil into a blender. Turn blender on medium speed. Slowly add the oil until it is mixed completely.
Dissolve bouillon cubes in water. Blend cheeses until creamy. Add mayo and stir until creamy. Add beef bouillon and minced onions. Stir until well blended. Cover and refrigerate overnight. Use with vegetables to taste.
Cut vegetables into bite size. Bring water to a boil. Add vegetables and immediately turn off heat. Let vegetables stay in water for 2 minutes. Drain and spread vegetables to dry. When cool pack randomly in glass jar.
Cook noodles and drain. Layer: noodles, cheese, noodles and cheese in casserole dish. Pour in milk and put butter on top. Crumble crackers on top. Bake at 350° for 1 hour.
Put sauerkraut and sausage in slow cooker for 3 hours. Start on high. Add after 3 hours the cream of mushroom soup. Cook, drain and add to crock-pot the noodles. Simmer one hour.
Layer pineapple and pie filling in cake pan. Top with the cake mix. Nuts and coconut can also be put on top. Pour the melted butter over top. DON'T grease pan. Bake at 350° until brown.
Stir together flour, soda and salt. Set aside. Beat margarine, shortening, granulated sugar and brown sugar until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Stir in Kellogg's Bran Flakes cereal and chocolate morsels. Drop by level measuring-tablespoon onto greased baking sheets. Bake at 350° about 11 minutes or until lightly browned. Remove from baking sheets. Yield: about 5 dozen.
Preheat oven to 425°. Grease 13 x 9-inch baking dish. Combine baking mix, mustard and water in small mixing bowl. Stir until dough forms. With fingertips dipped in baking mix, press dough into bottom and up sides of baking dish; set aside.
In large kettle combine and heat to a boil the water, sugar, coffee and vanilla bean. Let cool. Then add vodka. Bottle it and store in a cool, dark place. The longer it sets, the better it tastes!
Put berries in a 13 x 9-inch pan. Mix 1 cup sugar, milk, oleo, 1 teaspoon salt, baking powder and flour. Mix all real good. Batter will be stiff. Spread over berries.
In large pot, melt butter over med-low heat, whisk in flour and cook 1 minute. Reduce to low and cook, stirring 3 minutes or until pale gold. Gradually whisk in milk, broth, mustard and Worcestershire sauce until smooth. Increase heat to medium and bring to a simmer. Stir in tomatoes, salt, and pepper and cook, stirring 5 minutes. Remove from heat and cool slightly. In a large bowl, combine cheeses. Stir 2 cups of the cheese mixture, green onion, and pasta into pot of sauce. Pour into a 3 quart dish, sprinkle with remaining cheese. Broil 8 - 10 minutes or until bubbly. Serves 10.
Pour over poultry. Cover tightly with foil and bake in 300° oven for 4 hours. Remove poultry to serving platter. Sauce remaining makes great gravy for mashed potatoes.
Mix Bisquick and water. Add sausage and cheese. Shape in small balls. Bake at 350° for 15 to 20 minutes.
Cook spaghetti as directed by package and drain excess liquid. Combine all ingredients into large bowl and chill. Makes 8 servings.
Mix all ingredients and let stand to absorb moisture. Drop by spoon onto cookie sheet. Bake at 350° for 20 minutes. Loosen and let cool on sheet. Yields 2 dozen.
Let cheese stand at room temperature until soft. Mix all ingredients together except parsley flakes and pecans. Roll in a ball, then roll in parsley flakes and pecans. Chill before serving.
Preheat oven to 350°. Spray fluted pan with Pam. For bread: Remove dough from package; join ends together to form one large ring, pinching edges tightly to seal. Place dough in prepared pan, seam side up, slightly pressing to fit pan. Lightly spray top of dough with spray butter or margarine. Bake 40 to 45 minutes or until deep golden brown. Carefully invert pan onto cooling rack to remove bread. Cool completely. In small bowl, combine bacon, mayonnaise and chives; mix well.
Cream margarine until fluffy. Beat in sugars slowly. Add eggs. Beat in vanilla. Stir in flour and baking powder. Add zucchini, coconut and nuts. Spread into greased 9 x 13-inch pan and bake 30 to 40 minutes in 350° oven.
Brown sausage and drain. Place in baking dish. Cook macaroni as directed on package; drain macaroni. Add to sausage. Add cheese from box. Pour mushroom soup on top of sausage/macaroni mixture. Mix butter and crushed cracker crumbs together. Spread on top of mushroom soup. Cover and bake in 350° oven for 45 minutes. Uncover and bake additional 15 minutes to brown.
Mix all ingredients, except crackers and butter, in a casserole dish. Crumble crackers; put over mix. Pour melted margarine over mix. Bake at 350° for 1 hour.
Cook broccoli according to direction, but cook 1/2 of required time. Drain in colander, and drain further on paper towels and set aside. Melt butter in heavy ovenproof skillet. Saute chopped onion and celery until golden brown. Drain mushrooms and pat dry with towels and add to skillet and cook 3 or 4 minutes. Add soup. Cut cheese into cubes, add to soup mix. Add broccoli and mix lightly. Cover skillet and place in 300° oven until cheese melts, about 25 minutes (don't overcook). Place in chafing dish. Serve with Fritos large corn chips. Serves 50.
Prepare linguine according to package directions; drain. In large skillet, heat oil. Add chicken; stir-fry until no longer pink. Add vegetables; stir-fry just until tender-crisp. Stir in parsley flakes, Italian seasoning, salt, garlic powder and pepper. Add to linguine; toss to mix. Garnish as desired. Serve immediately or cover and chill. Refrigerate leftovers. Makes 4 to 6 servings.
Melt butter; add sugar. Cook for 2 minutes. Add vanilla and nuts. Pour over split crackers on cookie sheet with sides. Bake for 10 to 12 minutes. Immediately transfer crackers from cookie sheet to another sheet. If you don't remove, they will become hard and stick to cookie sheet. When cool, cover with melted chocolate.
Boil all ingredients to the soft boil stage; when dropped in cold water forms a soft ball. Remove from heat and add 3 heaping tablespoonfuls of peanut butter and 2 teaspoons vanilla flavoring. Beat until flavoring and peanut butter are completely mixed in. Pour into a buttered pan and cut into squares.
Preheat oven to 400°. Combine nutmeg, sugar and cinnamon. Separate biscuits and cut into 5 petals. Dip in butter, then sugar mixture. Place on ungreased cookie sheet. Bake for 12 to 14 minutes in 400° oven. Garnish with cherry halves.
Mix all ingredients with a spoon. Add a little milk if it's dry. Pour into a buttered 9 x 13-inch pan (glass) and bake for 40 minutes at 350°.
Boil tripe for 2 hours with 1 tablespoon of baking soda to soften. Then rinse tripe with cold water. Cut into 3 x 1/2-inch strips; set aside.
Wash and squeeze orange and add to the juice enough boiling water to yield 1 cup. Remove pulp from orange and put peeling through food grinder. Combine with dates, orange liquid, sugar, butter and egg. Sift dry ingredients together 3 times and add; mix well. Stir in nuts. Turn into greased loaf pan and bake at 350° until golden brown.
Mix sour cream and cream cheese together until smooth. Stir in other ingredients. Spread on flour tortillas. Roll tortilla and refrigerate 2 hours. Cut in slices and serve with picante sauce.
Wash and clean spinach. Place in covered skillet and steam for 5 minutes. Remove, thoroughly drain and chop. Remove stems from mushroom caps and finely chop. Saute chopped stems and spinach in 1 Tbsp. butter. In a mixing bowl, combine the spinach mixture with the remaining ingredients. Spoon the stuffing into the caps and refrigerate. Before baking, place on cookie sheet and brush with remaining butter. Bake in 350° oven for 15 minutes or until heated through
Blend all ingredients together and put in a casserole. On top put 1 cup grated cheese. Next add 1 roll Ritz crackers, crushed. Melt 1 stick oleo and pour on top. Bake at 350° for 25 to 30 minutes (until casserole bubbles).
Cut hot potatoes in half. Scoop out insides and reserve shells. With electric mixer, beat potatoes and butter until creamy. Gradually beat in milk; stir in onion, salt and pepper. Spoon mixture into reserved shells. Sprinkle with cheese. Bake at 375° for 20 to 25 minutes or until heated thoroughly.
Dissolve sugar in water over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated and no syrup left). Pour onto ungreased cookie sheet, spreading so that peanuts are separated as much as possible. Bake at 300° for approximately 30 minutes, stirring at 5 minute intervals.
Heat oven to 350°. In medium mixing bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, margarine and vanilla; beat until smooth. Pour batter into square pan, 8 x 8 x 2-inches or 9 x 9 x 2-inches.
Prepare chili in microwave. In a microwave-safe dish, cook meat, onions, peppers and garlic on High for 4 minutes. Drain.
Warm the milk and dissolve the yeast. Mix other ingredients together. Add milk. Roll out and cut with biscuit cutter or glass. Bake at 450° until brown.
Saute onions, celery and mushrooms. Break up bread. Mix all ingredients together and place in casserole dish. Bake at 350°, covered, for 45 minutes. Remove cover and bake 15 minutes to brown. Serve hot. May also be chilled and cubed as an appetizer.
Prepare crust from the first 3 ingredients. Blend and press into a pan. Bake at 350° for 10 minutes.
Cream shortening and sugars. Add eggs and continue beating until fluffy. Add flour, soda, salt, baking powder and vanilla. Mix until well blended. Add rolled oats.
Mix all ingredients together, stirring well. Store in airtight container until ready to use. Mix 3 tablespoons of mixture with 1 cup of heated water. Enjoy!
Heat green peas; don't boil. Drain. Layer first five ingredients as listed. Beat dressings and spread on top of salad.
Combine sugars, margarine and eggs and mix well. Add remaining ingredients. Drop by teaspoonfuls onto cookie sheet; bake at 350° for 8 minutes.
Take stew meat; coat with flour. Brown on stove until very dark, about 15 minutes. Cover with water. Simmer 45 minutes. Add potatoes. Let cook for 20 more minutes. Add frozen vegetables. Cook 10 minutes. Add bouillon. Mix 2 tablespoons flour with 3/4 cup water. Add until thick.
Cream margarine and sugar. Add eggs, one at a time. Crush wafers until fine and then add them to mixture. Add milk, pecans and coconut. Mix ingredients together well. Bake in well-greased angel food pan at 350° for 1 hour and 45 minutes. Let cool in pan.
Chop large onion and garlic; fry slightly in hot olive oil. Add tomatoes, tomato paste, bay leaves, salt, pepper and water; stir well. Toss in ground beef in small pieces. Cover and cook over low heat for 1 hour, stirring occasionally. Finely chop small onion; cook in melted butter for about 2 minutes. Mix in flour until smooth. Add Parmesan cheese and salt. Gradually stir in milk; continue cooking over low heat, stirring constantly, until sauce is consistency of heavy cream. Beat egg yolks slightly. Mix in a little hot cheese mixture slowly (to prevent egg from curdling), then mix all yolks into cheese mixture and cook over low heat for 10 minutes longer. Remove from heat.
Soften gelatin in water in bowl. Bring picante salsa to a boil in saucepan. Stir in gelatin until dissolved. Beat in cream cheese. Cool to room temperature. Add onions, bell pepper, celery, crab, shrimp and Tabasco sauce. Mix well. Fold in mayonnaise. Chill until partially set. Spoon into greased mold. Chill overnight. Unmold onto serving plate. Serve with crackers.
Boil together the sugar and corn syrup just until it comes to a full boil. Remove from heat; stir in	the peanut butter and vanilla. Pour this immediately over the popcorn and peanuts. Pour at once into a greased pan or you can shape it into popcorn balls with well buttered hands.
Brown chicken in 1 tablespoon oil and 1 tablespoon soy sauce. In saucepan, bring water to a boil. Add Ramen noodles and seasoning packet. Let stand 1 minute. Combine vegetables and noodles with browned chicken. Cook 5 minutes and serve immediately!
Reserve liquid from fruit cocktail and pineapple. In large plastic bowl, pour large and small pistachio pudding mixes. Pour liquid from fruit, a little at a time, stirring until you have a soft paste. Add drained fruits to paste and add Cool Whip. Mix well. Cover and let set overnight. Serves about 10.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat on medium speed on electric mixer until well blended. Add egg; beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoons 2 inches apart on ungreased baking sheet.
Mix and spread pretzels, sugar and melted butter in 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool. Cream together powdered sugar and cream cheese. Fold in Cool Whip and miniature marshmallows. Place on cooled pretzel crust. Let sit until firm.
Place onion, bell pepper, hot pepper and margarine in pan and cook until tender. Boil smoked sausage to get the salt out. Place smoked sausage in crock-pot. Pour onion and pepper mixture over it. Cover with tomato sauce and cook until done.
Mix sweet potatoes, eggs, sugar, vanilla and butter. Place in greased pan, then mix brown sugar, flour, nuts and butter. Pour this mixture over sweet potato mixture. Bake at 350° for 30 minutes.
Spread beans on bottom of pan after you have mixed with green chilies. Mix mayonnaise, sour cream and taco seasoning mix and put on top of bean layer. Next, spread on avocado dip. Top with grated Cheddar cheese, black olives, chopped green onions and chopped tomato (respectively).
Cream ingredients in order given. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for 8 to 12 minutes. Yields 3 to 4 dozen.
Gradually add sugar to eggs; beat until light and fluffy. Add combined dry ingredients, alternately with oil and sour cream, beating well. Stir in apples, pecans and vanilla. Bake in 2 greased loaf pans 1 hour at 350°.
In blender, combine crushed ice, sparkling water, orange juice and limeade. Process 2 minutes to mix well. Coat rim of cocktail glasses with fresh cut lime and spin glass in salt. To serve, pour mixture into prepared glasses. Garnish with lime slices.
Preheat oven to 450°. Place biscuits in 8-inch round pan. Mix butter and dry soup. Spread on each biscuit. Bake for 15 to 20 minutes.
Mix all ingredients (do not add water to soup), except potato chips. Cover and refrigerate for several hours or overnight. Put in casserole dish; cover with crushed potato chips. Bake at 325° for 1 hour.
Brown ground beef and chopped onion; salt lightly. Remove from heat and add shredded cheese and parsley. Stir in mayonnaise. Add water to envelope of biscuit mix. Knead lightly. Divide in half. Roll out two 8-inch circles. Place one in 8-inch casserole round dish and cover with beef and cheese mixture. Top with second circle of biscuit mix. Bake at 375° for a half hour, or until browned and done. Cut into wedges. Serve with mushroom soup sauce.
Put the first 5 ingredients in a quart of water. Cook slowly for 3 hours, then add the tomato sauce. Pour over spaghetti.
Heat flour, cream of	tartar	and salt in pan. When warm, add oil and water.	Stir over low heat until ingredients form a ball. Knead with	hands.	Place in plastic container and add a small amount of food coloring. Knead to spread color. Great for when the small grandchildren visit.
Place 3/4 cup confectioners sugar in a bowl. Cut in peanut butter until mixture resembles fine crumbs. Set aside 3 tablespoons for garnish. Sprinkle the remaining mixture into the pastry shell. Set aside.
Grease and flour a 10-inch tube pan. Mix cake mix, eggs, oil, yogurt, lemon extract, grated lemon peel and cinnamon. Blend until mixed; beat 2 minutes. Add nuts and mix until combined. Pour into pan. Bake at 350° for 60 minutes. Cool 10 minutes. Turn out on rack and continue to cool. Serves 16.
Cream together shortening, peanut butter, sugar and brown sugar in a large bowl. Add egg, milk and vanilla. Mix well. Sift together flour, soda and salt; add to mixture. Mix thoroughly. Shape into balls and roll in sugar.
Heat together in saucepan on stove. Grease 9 x 13-inch pan and pour in hot (but not cooked) mixture. Place skinless chicken breasts on top. Put in blobs of butter. Sprinkle with 1 package dry onion soup. Sprinkle with paprika. Cover and bake 2 1/2 hours at 250°.
Mix all ingredients and spoon onto cookie sheet. Bake at 350° until golden brown.
Mix cornstarch, sugar and salt in a saucepan. Stir in hot water gradually and bring to a boil. Cook 8 to 10 minutes on medium heat, stirring constantly, until thick and clear. Beat egg yolks thoroughly and stir 5 to 6 tablespoons of cornstarch custard into the egg yolks; stir well and pour back into saucepan. Cook at low temperature, about 3 to 4 minutes. Remove from heat and add butter and lemon juice. Pour into baked pie shell and top with meringue. Bake at 325° until golden brown.
In saucepan, boil fryer until about 1/3 tender. Add remaining ingredients. Cook until all is tender. Salt and pepper to taste.
Mix rice, milk and soups in bottom of 9 x 13-inch baking dish. Lay pieces of chicken on mixture; sprinkle with onion soup mix. Prepare stuffing mix according to package directions (on top of stove). Spread over top of chicken. Bake at 350° for 1 1/2 hours, or until chicken is well done.