HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Grease shallow 2-quart baking dish. Spread chicken and vegetables evenly in prepared dish. Stir together soup, broth and pepper in a small mixing bowl. Stir until smooth. Pour evenly over chicken mixture. Combine baking mix, milk and butter in separate bowl. Stir until smooth. Pour flour mixture over ingredients in baking dish. Bake 45 to 50 minutes or until golden brown. Cool for 10 minutes before serving.
Wash 3 (1 pint) jars with soapy water and rinse well. Put the jars in a large saucepan; cover with water and bring to a boil. Boil for 20 minutes. Turn off the heat and leave the jars in the water while you make the relish. Wash, rinse and sterilize the lids in the same way, using a separate pan. Drain the jars and lids just before using, so they are dry but still hot. Put the peppers and onion in a bowl. Cover with boiling water. Let stand for 5 minutes and drain in a colander.
On a piece of waxed paper, mix flour and salt. Coat meat pieces. Melt margarine in large heavy skillet. Add meat and brown on both sides. Transfer meat to covered baking dish. Add onion to skillet and saute briefly. Spoon over meat. Stir any leftover flour into skillet and blend in bouillon. Add thyme and milk. Cook, stirring constantly, until sauce boils and thickens slightly. Pour over meat. Bake at 325° for 1 1/2 hours, until very tender. Gravy Master may be added to darken gravy, if desired.
Mix and spread over muffins. Cut into 6 pieces. Freeze on cookie sheets. Bake at 350° until heated through, 25 to 30 minutes.
Beat eggs; add sugar and other seasonings. Pour into pie shell. Bake at 375° for 45 minutes or until firm when knife inserted in center comes out clean.
Combine ingredients, except cheese. Refrigerate. Pour over cream cheese. Serve with Triscuits crackers.
Mix cream cheese and margarine together; then add powdered sugar. Mix well. Add vanilla and nuts. Put nuts on top of cake, if desired.
Combine first 8 ingredients. Add mayonnaise, mustard and vinegar. Mix well. Dice eggs and add to mixture. Toss gently. Sprinkle with paprika. Cover and chill for 3 to 4 hours. Yields 6 to 8 servings.
Cook in a 10-inch skillet over medium heat. Brown the ground beef and onion. Drain off grease. Add to the ground beef and onion the Worcestershire sauce, tomato juice and egg noodles. Cover and stir occasionally until the egg noodles are tender. Remove from heat; stir in the sour cream.
In a casserole dish, combine Velveeta, salsa and sausage. Cook eggs (do not add salt) in lightly oiled skillet. Add eggs to cheese mixture. Warm flour tortillas according to package directions. Place 4 to 5 tablespoons of mixture in each tortilla and roll up. Place on platter. Serve with extra salsa and sour cream.
Combine sugar and cocoa in a saucepan; stir over low heat for 2 minutes. Add butter and evaporated milk. Turn up heat, add vanilla. Serve over vanilla ice cream or cake.
Brown venison in reserved bacon fat, then add onion, carrots, green pepper, chili powder and oregano and cook for 10 minutes. Add tomatoes, tomato paste and bacon and let simmer 45 minutes. Add kidney beans and simmer 30 minutes longer. May be served with rice, if desired.
Mix all ingredients together. Bake at 350° for 35 to 40 minutes. Poke holes in cake and pour topping over top.
Alternate cabbage and onions in layers in a large bowl. Top with 7/8 cup sugar.
Mix sugar, butter and Karo thoroughly. Let come to a boil, stirring constantly. Add milk. Keep mixture boiling and continue stirring until a hard ball is formed in cold water. Remove from fire; stir in nuts and vanilla. Pour into a well buttered pan, 13 x 9-inches. When cold, cut in strips, then bite-size pieces. Wrap in cellophane squares.
Season chops with salt and pepper; brown on both sides in hot oil. Remove chops and add onion soup mix and water to pan drippings; bring to a boil.
Brown beef and onions in saucepan. Layer cabbage, meat and soup in 13 x 9-inch pan. Sprinkle with cheese. Cover and bake at 350° for 1 1/2 hours.
Cream butter and sugar. Add eggs, cream of tartar, soda, salt and vanilla. Add flour a little at a time. Mix well. Chill. Roll dough into small marble-size balls. Place onto greased silver cookie sheet. Place pecan half on top of each cookie. Bake at 325° for 20 minutes or until done.
Prepare each vegetable. Mix together with mayonnaise, salt and pepper. Chill well before serving.
Cook broccoli; drain. Stir in mushrooms, butter, salt and pepper. Cook about 5 minutes. Cook spaghetti; drain. Toss all together.
Press cookie dough in pan and bake at 350° for 15 to 20 minutes until golden brown. Cool completely. Combine cream cheese, powdered sugar and Cool Whip. Spread on cooled crust. Arrange fruit in circles or however way you prefer. (Soak sliced bananas in pineapple juice.) Drain all fruit well.
Beat eggs at high speed for 5 minutes. Gradually add 1 cup sugar. Stir in pumpkin and lemon juice. Sift and fold flour mixture (the remaining dry ingredients except pecans) into pumpkin mixture. Spread into greased and floured cookie sheet. Top with pecans. Bake at 350° for 15 to 20 minutes. Watch closely. When done, turn out on tea towel. Sprinkle with powdered sugar. Roll up towel and cake and cool completely. Then, unroll and spread with Pumpkin Roll Filling.
Quickly brown fryer in melted butter. Remove. Add rice to oleo and stir. Add water and soup. Lay chicken pieces on top of rice. Cover and place in 350° oven for 45 minutes.
Mix all ingredients together and cook on low until all mixture is hot. Serve with bread or crackers.
Prepare croutons by frying the Pepperidge Farm stuffing over a low flame in 3 tablespoons olive oil flavored with the garlic. Into a garlic-rubbed wooden bowl, tear the chilled romaine heads into medium-size pieces and sprinkle with the dry mustard, black pepper, salt (to taste) and grated Parmesan cheese. Add 6 tablespoons olive oil and the lemon juice. Break 2 eggs on the greens and toss enough to mix thoroughly, but not so vigorously as to bruise the greens and until no trace of egg can be seen. The leaves should be coated, but there must not be excess liquid in bowl. Taste for seasoning. An instant before serving, all the croutons, tossing the salad briefly to mix in the croutons without making them soggy. Add bacon slices cut into small pieces and fried until crisp. Add Worcestershire.
Boil chicken until tender. Reserve 2 cups of broth. Remove chicken from bone and cut in fine pieces. Mix soups with chicken broth and can of cream. Mix stuffing with 1 stick margarine (melted). Put half of stuffing mix in a 9 x 13-inch pan, then put chicken in pan. Pour soup mixture over chicken. Sprinkle remaining stuffing mix on top. Bake at 350° for 45 minutes.
Soak raisins in hot water 20 minutes and drain well; set aside. Combine flour, sugar, salt and egg whites in medium saucepan. Mix well. Gradually add milk and water. Cook on medium-high heat, stirring constantly until thick. Add margarine, vanilla and raisins. Cool and pour into a baked pie crust. Cover with meringue or Cool Whip if desired.
Arrange bread in a greased 13 x 9 x 2 inch baking dish. In a bowl combine eggs, milk, 3/4 c. brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate 8 hours or overnight. remove from the fridge 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over top. Bake uncovered at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer.
Soak 2 tablespoons onion overnight in bourbon. Combine cream cheese, beef, pickle relish, mayonnaise and the onion soaked in bourbon. Mix well with fork. Form into ball and pat chopped walnuts on top or, put in dip dish and serve with crackers.
Make into 1-inch meatballs. Bake in 400° oven for 10 to 15 minutes. Makes approximately 144 meatballs. Can make 1/2 recipe, if desired, and these freeze very well after cooked.
Mix together and let boil 1 minute the sugar, cocoa, milk and butter. Then add peanut butter, vanilla and oatmeal. Mix well while warm and drop by teaspoons on cookie sheet lined with wax paper. Chill.
Sift together flour, baking powder and salt. Cream butter. Gradually beat in sugar. Add egg and milk; beat until smooth. Add dry ingredients. Fold in blueberries (will be stiff). Spread batter in greased and floured 8 or 9-inch pan.
Dip chicken in beaten eggs and then roll in bread crumbs. Heat oil in frying pan to 370°. Gradually add salad dressing. Brown on both sides. Reduce heat to 300° and cook for 40 minutes. For crispness, raise heat to 370° for last 10 minutes of cooking time. Serves 6.
Combine ingredients. Drop into greased and floured muffin tins. Bake in 450° oven until golden brown.
Sauce for seafood or beef. Soak bread in milk and wring dry. Place all ingredients except olive oil in blender or processor. Blend until smooth, slowly adding oil. Serves 4.
Combine oats, flour, nuts, butter and dry pudding mix. Press into a 9 x 13-inch pan. Mix rest of ingredients in same bowl and pour over first mixture. Bake until knife inserted in center comes out clean. Cool, cut in squares and top with whipped cream or ice cream.
Combine margarine, brown sugar and eggs. Sift flour, baking soda, salt and cinnamon and add. Stir in oats and chocolate chips. Refrigerate dough overnight preferably. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 350° until cookies just start to turn brown on the bottom (about 15 to 20 minutes). Do not let cookies overbake. They can get very hard.
Drain all vegetables. Add celery, onion, green pepper, and pimentos; toss all together. In saucepan heat sugar, vinegar, and oil until sugar dissolves. Cool; pour over vegetables and mix. This will keep for several weeks in refrigerator and can also be put in freezer.
Bake whole chicken. Take all meat off and put in large pot. Mix in all other ingredients (except cheese and dinner rolls). Heat until bubbly. Pour into ungreased casserole dish. Top with grated cheese and cover with crescent rolls. (Unroll dinner rolls and lay flat on top.) Bake at 350° for 30 minutes (or until brown).
Fry chicken and onion in oil until onion is tender. Mix in picante sauce. Combine chili sauce and soup. Spoon meat into tortillas. Roll and place in microwave-safe baking dish. Cover with sauce-soup mixture.
Brown ground beef. Pour off excess fat. Place alternate layers of ground beef and fresh vegetables in a greased casserole dish in the order listed. Add salt and pepper as needed. Pour canned tomatoes over all. Top with cheese slices; dot with margarine. Cover casserole; bake for 1 1/2 hours at 350°, or until vegetables are done. Serves 6.
Skin and cook chicken breasts in water with a few celery tops. Discard bones and celery tops. Cut chicken in large pieces. Combine all except dressing mix and butter; place in lightly buttered 9 x 13-inch baking dish. Mix dressing with melted butter. Place on top of casserole. Bake at 350° for 30 to 40 minutes. Can be made a day or two ahead and topping added when ready to bake.
Peel tomatoes and chop up fine. Add peppers (both kinds), onions, vinegar, salt, sugar and garlic. Simmer over low heat for 25 minutes. Stir in oregano, cumin and cayenne pepper. Put in sterilized jars and water bath for 15 minutes in boiling water. Makes approximately 6 1/2 quarts.
Brown meat in large skillet. Remove excess fat. Add celery, onions and garlic with 1 tablespoon water. Cover and steam until vegetables are tender. Cook the noodles and add to beef mixture. Mix in all other ingredients except cheese. Spread mixture in 2 1/2 or 3-quart casserole. Top with cheese. Put in a cold oven set at 350°. Bake, uncovered, about 1 hour or until bubbling. (Freezes well.)
Mix and spread in graham cracker pie shells. Chill for 2 hours. Makes 2 pies.
Season all ingredients with salt, pepper, celery salt and McKay's chicken seasoning. Wrap in foil and bake for 1/2 hour at 425°.
Mix all together, except lettuce, then refrigerate overnight. Before serving, add lettuce and mix well.
Heat oil in a large skillet over medium heat. Add onion; saute until browned about 7 minutes. Stir in curry powder and rice. Add currants, cinnamon stick and broth. Bring to boiling, lower heat, cover and simmer 10 minutes.
Brown meat in oil. Add salt and pepper to taste. Saute onion and peppers. Add to meat. Add tomatoes and steak sauce. Cook slowly on top of stove for 1 hour in covered pan or until tender. Serve on bed of rice with hot sauce, if desired.
In large pot add; chicken, water, salt and pepper. Cook chicken until tender, remove chicken, cool to touch. Turn down heat to save broth. Remove bones and cut chicken to desired size, set aside. Open biscuits, tear or cut each piece into 4 pieces, set aside. Turn heat back up on broth, to a slow boil. Add bouillon to taste. Add biscuits to broth all at once. Stir easily but quickly to coat dumplings, stir occasionally. Turn heat down and cook dumplings 5 to 10 minutes. Add chicken and gently stir to mix together. Serve hot.
In large bowl, beat together eggs, sugar, oil and cinnamon. Set aside. In separate bowl, sift together flour, soda and baking powder. Add to egg mixture. Stir in nuts, carrots and pineapple. Grease and flour two 9-inch pans and divide mixture between them. Bake at 350° for 35 to 40 minutes. Cool and frost.
Mix cocoa, sugar, margarine, vanilla and milk in a saucepan and bring to a boil for 2 minutes. Take from heat and add remaining ingredients. Spoon out on waxed paper. Cool and refrigerate.
Drain pineapple, reserve liquid. Put pineapple in casserole. Cook pineapple juice, sugar, flour and cheese until thick, stirring constantly. Pour over pineapple and top with buttered Ritz crackers. Bake 20 minutes at 350°. This dish is great as a side dish with ham!
Bring to a boil the milk and garlic cloves (smashed). Line pan with butter (2 teaspoons). Peel potatoes and slice thin. Layer potatoes, Swiss cheese, 1/2 of salt and pepper. Dot with butter. Repeat for second layer exactly, plus add Parmesan, then add milk mixture. Cook, uncovered, at 400° for 45 minutes, or until done.
Cream together shortening and sugar; beat in thoroughly the eggs. Mix cocoa with water; add to the above. Add and beat until thoroughly mixed the flour, soda, salt, vanilla and buttermilk. Pour into loaf pan; bake at 300° for 35 to 45 minutes. While cake is baking, prepare vanilla pudding according to directions. When cake is done, cut it into squares immediately. Put layer of cake in bottom and around sides of large serving dish. Alternate layering of pudding and cake. Cover with whipped topping. Decorate with maraschino cherries.
Set oven to 350°. Place all ingredients in 1 bowl. Mix by hand with a large spoon. Do not use a mixer or blender. Bake in 2 loaf pans (greased and floured) or 1 tube pan (greased and floured) for 60 minutes.
In small mixing bowl, whisk pudding, cinnamon and nutmeg; gradually add milk. Beat at low speed until well blended. Add sour cream. Mix well. Chill for 2 hours or overnight.
Mix together sugar, flour, cinnamon and cloves. Add butter to mixture. Add eggs and milk. Beat the 3 egg whites; fold in mixture. Pour into 2 large unbaked pie shells. Bake in 350° oven until knife inserted comes out clean. It will get brown before done. Don't overbake. Take out of oven when a little shaky. If you have more mixture, put in center of pie before done.
Cook broccoli, according to package directions; drain. Add cheese that has been cut in small pieces. Cover and allow cheese to melt.
Sprinkle yeast over warm water. Stir until dissolved and set aside. Scald milk in medium saucepan. Add sugar, butter, orange rind and salt; stir until sugar is dissolved and butter melts. Cool.
In large saucepot, combine oil, garlic, onion, ham, basil, oregano and pepper. Cook over medium heat until onion is soft, stirring occasionally. Add water, tomatoes, broth, celery, carrots, zucchini and potatoes. Bring mixture to a boil over high heat; reduce heat and simmer for about 30 minutes. Cut escarole into strips; add to soup with beans and pasta. Cover and simmer for about 30 minutes, until pasta and vegetables are tender. If desired, serve the soup topped with grated Parmesan cheese.
Core and slice apples into bite size chunks. Chop candy bars into small bite size chunks. Add apples and candy chunks into Cool Whip. Chill and serve. Serve as a salad or dessert.
Cut rhubarb in small pieces. Add sugar and mix well. Beat egg and blend with butter and flour. Add to rhubarb and mix well. Pour in unbaked crust. Bake in hot oven at 400° for 10 minutes. Then lower heat to 350°, until filling is set.
Heat oven to 350°. Grease loaf pan. In large bowl, combine all ingredients, except nuts, with mixer at medium speed until well blended. Stir in nuts. Spoon batter into prepared pan. Bake 55 to 60 minutes or until toothpick comes out clean. Cool in pan 5 minutes, then turn out on wire rack. Makes 1 large loaf.
Mix all together and make into patties. Cook as you would burgers normally. Top with Mozzarella cheese slices. Makes approximately 8 burgers.
Place cut up kielbasa into 9 x 13-inch baking dish. Combine pineapple, brown sugar and chili sauce and pour over kielbasa. Bake, uncovered, at 375° for 1 1/2 hours.
Cut each biscuit in fourths. Dip in cinnamon and sugar mixture. It may take more cinnamon and sugar; if so, use comparable amounts. Layer in Bundt or angel food cake pan. Add chopped nuts on each layer. Boil brown sugar and oleo. Drizzle a little over each layer. Bake at 350° for 30 to 40 minutes or until done. Cool at least 5 minutes before removing from pan.
Mix dry ingredients, then add eggs, milk, oil and vanilla. Beat well before adding hot water. Batter will be very thin. Pour into greased or wax paper lined 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Slice cake into 1/2 lengthwise. Place ice cream between two layers of cake. Put in freezer until ready to serve. Serve with hot fudge topping.
Cut chicken breast meat into small pieces and dip into a mixture of the flour, salt, white pepper, marjoram and nutmeg. Then dip into the egg and water. Then dip into the bread crumbs and Parmesan cheese. Fry in olive oil and margarine mixture. You will probably have to make larger quantities of everything. This is a very tasty dish.
Generously grease a casserole dish with margarine. Add macaroni, tomato juice, salt, pepper and sugar. Stir. Bake at 350° for 45 minutes, uncovered.
Mix all ingredients. Bake at 350° for 45 minutes; sprinkle with cheese and return to oven until cheese is melted.
Sift together flour, baking powder and salt. Mix shortening and hot water together. Add lemon juice and egg yolk. Mix well and stir into flour mixture. Press half of dough into pie plate. Fill with meat mixture. Top with rest of dough. Bake at 425° for 25 minutes.
Remove stems from herbs. Rinse well and drain well. Dry each variety separately. Loosely pack one cup of leaves, then spread on a paper towel. Place in microwave and cover herb with another towel. Microwave on High for 2 minutes. If desired, crumble. Store in airtight container. (Empty spice and herb jars, well washed and dried, will work well.)
Preheat oven to 350°. Spread one side of each bread slice with butter. In 1 1/2-quart shallow baking dish, arrange bread so slices overlap, buttered-side down and sprinkle with raisins. In medium bowl, beat together milk, grapefruit juice, eggs, 1/3 cup brown sugar and cinnamon until combined. Pour over bread slices and let stand 30 minutes. Set baking dish in pan of hot water. Place in oven for 45 to 60 minutes or until tip of knife comes out clean.
Mix together beef, salt, pepper, onions, egg, green pepper and cracker meal. Combine tomato sauce, vinegar, mustard and brown sugar. Mix until smooth. Add 1/2 cup of mixture to meat; mix until absorbed. Pour meat mixture into loaf pan (greased). Spoon remaining tomato mixture on top. Bake at 400° for 45 minutes, basting occasionally.
Sift dry ingredients. Cut in the shortening. Add buttermilk. Turn on floured surface and knead dough to about 1/2-inch thick. Dust with flour. Cut biscuits. Bake at 450° for 12 minutes or until golden. Brush with butter.
Cut up onions, bell pepper, mushrooms and garlic; saute in butter. Add shrimp; cook 2 minutes. Add remaining ingredients and cook 5 minutes. Thicken with cornstarch. Serves 2.
Combine onion, bell pepper and oil; brown over medium heat. Add ground beef and brown. Add remaining ingredients. Simmer for 30 minutes.
Mix ingredients together gently and chill. Serve on lettuce leaf with wedges of tomato.
Whip first four ingredients well. Add oil in a slow, steady stream while whipping. Add poppy seed. Taste to check vinegar to oil ratio. Add one or the other to desired taste. Makes about 2 cups.
1) Heat oven to 350 degrees. Grease a 10 cup bundt pan. Prepare cake mix according to package directions, using pound - cake variation (add instant pudding and an extra egg). Stir in toffee bits and pour evenly into pan, Bake 55 to 65 minutes, cool 10 minutes in pan. Invert cake onto a wire rack and cool completely.
Brown chops in fat. Spread rice in bottom of rectangular baking dish (13 x 9 x 2-inch). Reserve part of seasoning from onion soup mix and sprinkle remaining seasoning and bits of onion over rice. Add enough hot water to mushroom soup to make 3 cups liquid. Place pimentos over rice, then pour in liquid. Arrange brown chops on top and sprinkle small amount of onion soup mixture. Cover tightly with foil and bake at 350° for 1 hour. Remove foil and bake 10 minutes longer.
In a large bowl, combine flour, butter, shortening and salt until mixture resembles meal. Add 2 tablespoons ice water, tossing mixture until water is incorporated. Add additional ice water, if necessary, to form a dough. Form dough into a ball; dust with flour and chill for 1 hour. Makes one 9-inch crust.
Put Eagle Brand milk in a bowl. Add lemon juice and cherries; stir well. Fold in whipped cream and nuts. Pour into a graham cracker crust. Chill 2 hours. Very rich, but delicious!
Preheat oven to 400°. Coat 9 x 13-inch pan with nonstick cooking spray. In pan, mix soy sauce, sherry, ginger, sesame oil and 2 tablespoons syrup. Add wings; turn to coat. Bake 45 minutes, basting often. Add water if gets too dry. Brush wings with 2 tablespoons syrup; sprinkle with seed. Bake 15 minutes longer.
Arrange alternately slices of tomato and cheese on plate. Top with your favorite Italian dressing.
Melt margarine in a large pan. Add sugar and milk. Bring to a boil, after it reaches a rolling boil, start timing and boil 6 minutes. Remove from heat and add marshmallows and chocolate chips. Beat until all melts. Add nuts. Pour into a buttered jelly roll pan. Cut into squares.
Saut sausage and drain well. Beat eggs, milk and mustard. Add sausage and cheese and remaining ingredients. Cover bottom of 9 x 13 baking dish with bread pieces. Pour egg and sausage mixture over bread. Refrigerate overnight. Bake at 350° for 45 to 60 minutes. Serve hot.
Layer bean dip 1st in dish and guacamole dip 2nd. Mix sour cream, taco seasoning and mayo together and layer 3rd. Top with remaining ingredients. Chill. Serve with taco or corn chips.
Boil sugar, cocoa, butter and milk for 1 minute in cast-iron frying pan. Remove from heat. Add remaining ingredients; mix well. Drop onto wax paper.
Crumble 1/3 of cake into bottom of punch bowl; add a layer of pudding, pie filling, pineapple, whipped topping and pecans. Repeat until all ingredients are gone, ending with whipped topping and pecans. Keep chilled until ready to serve. Yields 20 to 25 servings.
Combine all ingredients except hot dogs and boil until it forms a syrup. Add hot dogs and simmer slowly for 2 hours. Serve hot.
Microwave both cheeses and canned milk until bubbly on High, stirring often. Add other ingredients and microwave until smooth and creamy.	Serve with tortilla chips as a dip.
Boil carrots in salt water until tender; cool. Drain. Mix all other ingredients. Pour over carrots and chill.
Cook sausage over medium heat until done, stirring to a crumble. Drain well and set aside. Combine remaining ingredients in large mixing bowl. Last, add sausage.
Break cake into small pieces. Set aside. Whip vanilla pudding with milk. Combine Cool Whip and pudding with cake. Put mixture in a glass bowl. Top with pie filling.