HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stew the chicken until done (do not saute). Remove meat from bones; set aside. Reserve the broth. Melt the margarine; stir into the dressing. In a greased casserole dish, begin with a layer of dressing, then a layer of chicken. Next, layer the mushroom soup, diluted with one can of reserved chicken broth, a layer of dressing, then the rest of the chicken. Add a can of cream of chicken soup, diluted with one can of reserved broth. Top with the remainder of dressing. Bake at 350° until brown (approximately 30 to 40 minutes).
Preheat oven to 350°. Mix ingredients together. Roll dough into small balls. Flatten slightly with glass dipped in decorator's sugar. Bake 6 to 10 minutes or until edges turn slightly brown. Let cool 5 minutes before moving.
Mix the 2 brans and boiling water; let stand. Mix eggs, shortening, sugar and buttermilk; add to bran. Sift flour, soda and salt. Fold into other mixture and stir well. Fill greased muffin tins 2/3 full and bake for 20 to 25 minutes at 350°. Makes 36 muffins. Batter may be kept in a covered container in refrigerator for 7 weeks and used as needed.
Combine dry ingredients; add egg and milk and mix lightly. Stir in chopped onion. Drop batter by teaspoons in fat (360°); fry only a few at a time. Cook until golden brown. Drain on paper towels. Makes 2 dozen.
Cream butter and sugar well. Add eggs, flour, vanilla, salt and Hershey's syrup. Pour into lightly greased pan. Bake at 350° for 30 to 35 minutes. Cool.
In a mixing bowl, combine sugar, flour and eggs. Add butter and mix well. Fold in chocolate chips and pecans and pour into pie shell. Bake at 350 degrees for 35-40 minutes. Garnish with whipped cream and store in refrigerator.
Cook chicken breasts with celery stalks and bay leaves until tender. Cut chicken into chunks. Salt to taste.
Cream shortening, sugar and molasses together. Add egg. Stir in flour with soda, baking powder, ginger, cloves and cinnamon. Chill dough. Then roll out dough 1/4-inch thick and cut with gingerbread man cookie cutter. Bake 10 to 12 minutes at 350°.
Mix these ingredients in a pan on stove for sauce. Stir as it cooks. Add 2/3 cup of the sauce to the ground beef mixture. Cook ground beef mixture in a loaf pan (4 1/2 x 8 1/2-inches) at 350° for 60 minutes. After a half hour of cooking time, carefully pour off the grease from the ground beef and add the rest of the sauce to the beef mixture. Cook for the remaining half an hour. Feeds 6 to 8 people.
Line pie plate and top edges with 1/2 of pie crust or use a square dish (8x8x2-inch).
Sprinkle yeast and sugar in water. Then add flour, salt and shortening. Let rise about 2 hours. Use a little more flour to work the dough. (You may use part of the dough for buns and part for cinnamon rolls.) Roll out dough for rolls and spread with oleo. Sprinkle with cinnamon and sugar. Roll up and cut in slices about 1-inch wide. Put in a pan and let rise for about 1 hour, then bake.
Saute crushed garlic in olive oil. Add tomatoes, cut in large cubes. Cook 15 minutes; keep tomatoes in chunks, don't mash. Salt to taste. Add handful of basil; let simmer 2 to 3 minutes. Basil will turn black if you overcook. Pour over cooked angel hair and top with grated cheese.
Fry bacon until crisp. Drain on paper towels. Reserve 2 tablespoons bacon fat in pan. Stir in vinegar and sour cream. Mix in a bowl, the egg yolk, water and flour until smooth. Stir into pan mixture and cook on low. Stir constantly until dressing thickens. Remove from heat and stir in sugar and salt. Pour hot dressing over fresh lettuce and crumble bacon on top. Serves 4.
Mix chicken (diced), peas, mayonnaise and stuffing. Cook shells and fill with chicken mixture. Place stuffed shells in an 11 x 9-inch pan. Mix the soups and water with the reserved chicken broth. Pour over the top of the shells. Sprinkle with Parmesan cheese. Bake at 320° for 25 to 30 minutes.
Mix all ingredients well; make drop cookies (makes at least 6 dozen) by dropping by spoonfuls on cookie sheet. Bake at 350°.
Place ingredients in blender. Blend at high speed until smooth. Store, covered, in refrigerator for several hours before serving. Yields 8 servings.
Sift dry ingredients together. Beat egg, milk and oil together. Add cheese to flour, then add egg mixture and mix to a very soft consistency. Put in patty tins and bake at 425° for about 10 minutes.
Heat milk to scalding hot. Melt butter in milk. Beat the whole eggs lightly. Beat in sugar, salt and nutmeg. Add egg mixture to scalded milk, stir until mixed. Pour into pastry shell and bake at 400 degrees for 10 minutes, then at 350 degrees for 20 minutes.
Mix ingredients, except for bacon strips. Pour bean mixture in 2-quart microwave dish. Cover and cook for 5 minutes. Stir. Top with bacon strips and cook for 5 minutes more. Let stand 10 minutes before serving.
Spread peanut butter between 2 Ritz crackers. Dip in melted chocolate and lay on waxed paper. Can be frozen also.
In a small bowl, combine all the ingredients. Mix well. Place onto wax paper. Shape into a rectangle 1/2-inch high. Chill at least 30 minutes. Cut into squares. Store in the refrigerator.
Cream sugar and oil. Add eggs one at a time. Add dry ingredients with buttermilk and vanilla. Add chopped dates and nuts. Bake at 350° for 40 minutes in 9 1/2 x 14 x 2-inch pan. Inserted knife should come out clean.
Place all ingredients in a baking dish. Bake at 375° for 45	to 50 minutes or until done. (The juice from the chicken should be clear when pierced deeply with a fork.)
Cook potatoes in skins; cool. Peel and shred coarsely. Combine cheese and 1/4 cup butter, stirring occasionally until just melted. Remove from heat and blend in sour cream, onion and seasonings. Fold in potatoes and turn into a greased 2-quart casserole. Dot with 2 tablespoons butter and sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through.
Slice chicken into chunks and layer in a 9 x 12-inch casserole dish. Then pour soup mixed with milk over chicken. Place slices of Swiss cheese over chicken and soup. Prepare stuffing as per package directions and place on top. Bake, uncovered, at 350° for 1 hour. Serve with rice pilaf or over plain rice.
Peel and dice all vegetables. Melt butter in 4-quart pot. Saute all vegetables except potato (white). Add rice, water and herbs. Boil 1 1/2 hours. Add white potato, boil for 15 minutes more. Adjust seasoning to taste. May add or change vegetables with what you have on hand.
Cream margarine, Crisco and sugar. Beat in eggs, one at a time. Sift flour with baking powder. Add alternately with milk. Stir in flavorings. Grease and flour tube pan well. Cook for 1 hour and 20 minutes at 325°.
Place potatoes and onions into 5-quart pot; add parsley. Add enough water to cover. Slice sausage into thin, about 1/8-inch ringlets and add to potato mixture. Bring mixture to a boil; lower heat and cook until potatoes are soft. Season to taste with salt and pepper. Remove from stove, cover and let stand 30 minutes before serving.
Line casserole dish with broccoli; add chicken. Mix other ingredients and pour over chicken. Cook at 350° for approximately 30 minutes or until hot and bubbly.
Mix cake mix, oil and eggs. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 8 minutes. Once they are cool, ice them and enjoy!
In nonstick frying pan, melt margarine or butter over low heat. Arrange pineapple slices on bottom, using pecan or walnut halves to fill spaces. Place one cherry in each pineapple hole. Scatter brown sugar over pineapple and nuts. Add cake mix (prepared according to directions in cake mix box, substituting pineapple juice for some of the water required). Cover and cook for 25 minutes or until cake tester or knife comes out clean when inserted. Let cool. Invert onto cake plate or server.
Spray bottom and sides of 9 x 13-inch pan. Put hash browns in bottom of pan. In a bowl, mix onions, salt, pepper, soup (no water), sour cream and cheese. Spread on potatoes. Melt margarine. Crush Bran Flakes; mix with margarine. Spread on top. Bake at 350° for 1 hour, uncovered. Let set 15 minutes before serving. Enjoy!
Saute green peppers and onion in butter. Stir in soup, milk and mushrooms. Add pimento. Place half of noodles in a 13 x 9 x 2-inch baking dish. Cover with half of each: mushroom sauce, cottage cheese, chicken and cheese. Repeat layers. Bake at 350° for approximately 45 minutes. Serve with refreshing tossed salad and chilled fruit.
Preheat oven to 325°. Line an oblong aluminum or glass pan with enough heavy-duty foil to be sealed in the middle of top. Spread half the can of soup over foil in bottom. Cover with half the dry onion soup. Place roast on top. Spread remaining half can of soup onto the roast and cover with rest of onion soup. Seal tightly on top. Place in oven for 2 to 3 hours, according to size of roast. Makes own gravy.
Beat until smooth. Ice meat mixture. Can decorate with chopped nuts, dried onions or anyway you desire. Keep refrigerated until ready to serve.
Mix all ingredients together, except 1/2 of cheese. Bake at 350° for 30 minutes. Sprinkle with rest of cheese on top and broil until cheese melts.
Mix ingredients over low heat. Bring to boil. Simmer for 10 minutes. Cool, then use. Refrigerate extra.
Mix flour, sugar and shortening together thoroughly. Put aside 1 1/2 cups. Mix molasses, boiling water and soda. Stir crumbs into liquid mixture until all are in but the 1 1/2 cups set aside. Pour into two unbaked pie shells and sprinkle remaining crumbs on top. Bake in 450° oven for 10 minutes and then reduce heat to 325°. Bake about 30 minutes. Use either 2 deep dish pie shells or make up your own: 2 cups flour sifted with 1 teaspoon salt. Cut in 3/4 cup shortening and work in 1/3 cup water. Use 9-inch deep pie pan.
Mix all ingredients. Pour into 2-quart pan. Bake at 350° for 1 hour or until done.
Combine ingredients. Bake in 13 x 9-inch pan at 350° for 25 to 30 minutes.
Mix soy sauce, honey, cinnamon, garlic, onions and ginger. Pour this marinade over pork. Marinate in refrigerator at least 6 hours or overnight. Place tenderloins in cooking bags with approximately 1/2 cup marinade. Bake at 350° for 1 hour or until pork is done.
Mix the cake mix, margarine and 1 egg to form dough. Press into a greased 11 x 13-inch pan. Mix the powdered sugar and cream cheese, then add the 2 eggs and vanilla. Pour mixture over dough; sprinkle nuts on top. Bake at 350° for 30 to 35 minutes. Let cool; cut into small squares. They are better if they are cooled at room temperature, then placed in the refrigerator to keep.
Make stuffing according to directions on package. Allow time to cool. Put a large tablespoon of stuffing in the middle of the turkey. Roll and place on a greased pan. Cook at 325° for 15 minutes. Serve with gravy.
Mix all ingredients and add egg last. Pour mushroom soup over casserole. Bake for 1 hour in a 350° oven.
In a large skillet, cook ground beef, onions and garlic until meat is browned and onions are tender. Stir in remaining ingredients. Turn into 12 x 7 1/2 x 2-inch baking dish. Bake at 350° for 45 minutes or until inserted knife comes out clean. Cut in squares. Makes 8 servings.
Saute broccoli, onions, mushrooms, green pepper, salt and pepper in oil until broccoli is crisp-tender (5 to 10 minutes). Cool slightly. Combine eggs, milk, cheese and basil; blend thoroughly. Stir into mixture in skillet. Bake at 325° for 20 to 25 minutes or until knife inserted comes clean. Makes 6.
Brown pieces of chicken in butter in a large skillet or Dutch oven. Add peppers, onions, tomatoes and celery. Simmer, covered, for 15 minutes. Combine remaining ingredients, except cornstarch and water, in a small saucepan. Heat just to boiling point over moderate heat, stirring constantly. Pour sauce over chicken and vegetables. Cover and continue cooking over low heat for about 1 hour, or until chicken is fork-tender. If sauce is thin, thicken with cornstarch and water. Good served with rice. Makes 6 to 8 servings.
In blender, put milk, cheese and flour; cover and process at grind. Add cooked broccoli and process again. Add enough milk to fill the blender (1 cup). Cook over low heat; stir until hot. Add 2 bouillon cubes, cream of celery and cream of mushroom soup. If soup is too thick, add more milk (slowly). You can add more cheese if you want to.
Pare the rind and cut into 2-inch squares. Soak in salt water overnight. Drain then cook tender in boiling water, just enough to cover. Put the vinegar and sugar in a kettle then add spices tied in a bag. Boil mixture just 10 minutes then slowly cook about 1 hour or until syrup is thick. Add the rind and simmer 1 hour; can.
Dump all ingredients into 9 x 13-inch ovenproof dish in order listed. Bake at 350° for 70 minutes. Yield: 15 servings.
Melt butter in 1 1/2qt. baking dish. Pour macaroni into melted butter - stir until coated. Cut cheese into pieces. Add salt, pepper, cheese & milk to macaroni. Bake at 325° for 1 1/2 hrs. uncovered. Do not stir while baking!
Preheat oven to 350°. Cook for 30 minutes. Thoroughly cream shortening and sugar. Add egg yolks and jam. Beat well. Add dry ingredients alternately with buttermilk, beating well after each addition. Fold in egg whites. Bake in 3 waxed paper-lined 9-inch layer cake pans. Cool and frost with chocolate mocha or white icing..
Brown bacon pieces in large skillet; pour off all but 1 tablespoon bacon fat. Stir in onion and garlic in fat until onion is tender. Add remaining ingredients except cheese. Bring to boil, then simmer, uncovered, until zucchini is tender, about 20 minutes. Pour soup into blender, 2 cups at a time. Cover; blend on low speed until liquified, then blend on high until smooth. Serve hot with Parmesan cheese.
Brown sausage (out of casing). Add celery, cook 10 minutes. Add everything else, except mushrooms. Simmer 25 to 30 minutes. Add mushrooms; cook 10 to 15 more minutes.
Cook meat until brown. Drain off fat. Cook onion in meat until tender. Stir in remaining ingredients except tomatoes. Bring to a boil; reduce heat. Cover and simmer 20 minutes. Add tomatoes; stir and simmer 10 minutes longer. Serves 6.
Lightly flour chicken; season with salt and pepper. Brown in oil; remove. Add mushrooms and saute lightly. Place rice in bottom of ovenproof baking dish. Place mushrooms in 6 mounds evenly spaced in dish. Place chicken on mounds. Mix soups and wine. Spoon over chicken. Cover and bake at 350° for 45 minutes. Remove cover; sprinkle generously with cheese. Return to oven for 5 minutes, uncovered. Serves 6.
Sift together flour, baking powder, soda, sugar and salt. Work in shortening. Add dissolved yeast to buttermilk, then add to dry ingredients. Knead well and turn out onto floured board (adding additional flour if necessary to keep dough from sticking). Roll out to 1/4-inch thick; cut to desired shape. Dip in melted butter and fold to make pocketbook rolls. Bake for 15 minutes at 400°. (Dough may be stored for a week in refrigerator covered before allowing to rise.) For extra light biscuits, allow to rise 45 to 60 minutes before baking.
Form in balls. Cook at 275° for 30 minutes. After cooling, roll twice in powdered sugar.
Combine drained pineapple with marshmallows. Cover and set overnight. Take pineapple juice, egg, vinegar, sugar and flour and heat until thick. Cool overnight in fridge. Next day, cut up apples and add marshmallow/pineapple mixture. Add other mixture and mix together. Add peanuts and Cool Whip. Mix and serve.
Slice onions and fry in a little butter with the strips of meat which have been rolled in flour, salt and pepper. Add bouillon and simmer 2 to 3 hours. Peel mushrooms and add 30 minutes before serving. Stir in sour cream just before removing from the heat. Serves 4.
Beat eggs; add sugar. Blend in flour and milk. Add creamed corn, oleo, salt and pepper. Pour into greased casserole. Bake at 325° for 1 1/4 hours.
Layer the first 5 ingredients in a dish. Combine mayonnaise, sour cream and dressing mix. Spread dressing over salad, making sure the salad is completely covered. Chill 24 hours.
Spray a 9 x 13-inch pan with cooking spray. In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Beat until mixed with a whisk. Pour into the pan. Sprinkle the top with the dry cake mix. Sprinkle with pecans. Pour margarine evenly over top and to the edges of the pan. Bake at 350° for about 1 hour or until the top is browned and the middle is set. Serve warm or cold. Top with Cool Whip when served.
*Be sure to use the common wild purple violet, not the American violet (often grown as a houseplant).
Boil chicken and debone (cook with onion). Salt and pepper to taste. Boil spaghetti in chicken broth. Put chicken back in mixture and soup. Stir until it is blended well. Pour into 13 x 9-inch baking pan. Sprinkle shredded cheese on top. Bake until hot or cheese is melted.
Preheat oven to 300°. Beat egg white. Gradually beat in sugar, then salt and vanilla. Fold in cornflakes. Take up heaping teaspoonfuls of mixture and push onto well-oiled baking sheet. Bake until surface is dry (about 20 min.). Do not brown. Remove from pan with side of spatula while kisses are still warm. These freeze well. Serves 18. Serving size is 1 kiss at 18 calories each and the diet exchanges are free.
Cream oleo and sugar, then add one egg at a time (beating as for pound cake), then rest of ingredients. Spread 1/2 or little more of batter in oblong cake pan (9 x 13-inch). Spread on pie filling. Put the rest of batter on top by spoonfuls, trying to cover the cherries. Bake at 325° about one hour. I put glaze of powdered sugar on top, when cooled.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk; beat with mixer. Mix together all the dry ingredients and add to creamed mixture; beat well with mixer. Stir in diced zucchini. Spoon batter into greased and floured 9 x 12 x 2-inch pan. Sprinkle top with chocolate chips. Bake at 325° for 40 to 45 minutes or until toothpick or cake tester comes out clean and dry. This really needs no frosting; it is moist and very tender.
Cream sugar, margarine, cocoa and eggs. Add flour, nuts, Marshmallow Fluff and coconut. Beat until mixed. Bake in 13 x 9-inch greased pan at 350° for 30 to 35 minutes.
Puree or liquify onion in small amount of vinegar in blender. Mix sugar, salt	and dry mustard together and mix well. Add the rest of the vinegar and lemon juice to blender and slowly blend in dry ingredients. Add oil slowly and blend thoroughly. Add poppy seed last.
Mix first 6 ingredients. Spoon into 9 x 13-inch greased baking dish. Top with Mozzarella. Combine corn flakes and butter; sprinkle over top. Bake at 350° for 1 hour.
Cream shortening and sugar. Add eggs and mix. Then add alternately dry ingredients, banana and milk. Stir in nuts and pour into greased and floured large baking loaf pan or two smaller loaf pans. Bake at 350° on 1 level below oven center for 1 hour.
Mix carrots, sugar, flour, eggs, oil and cream cheese. Add remaining ingredients. Mix well. Bake in greased and floured 13 x 9-inch pan for 55 minutes at 350°.
Blend bananas with all other ingredients. Put mixture in paper muffin cups in a muffin pan. Freeze.
Combine all ingredients, except almonds. Mix well. Top with almonds. Bake at 375° for 20 minutes.
In bowl, mix soups (no water added), mixed vegetables and broth together. Pour over chicken in 9x13-inch pyrex dish. Mix oleo, buttermilk and flour. Mix well. Spoon over mixture. Bake at 350° for 25-30 minutes or until browned.
Pare apples; slice and sprinkle with 1/2 cup sugar. Arrange in 9-inch pastry lined pan. Sift remaining sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 10 minutes, then in moderate oven at 350°, for about 40 minutes or until apples are tender.
Melt butter or margarine in a large skillet over medium flame; add onions, green peppers, red peppers (if used), pimientos and mushrooms. Cook and stir until onions are transparent. Mix tomato soup and cream together and stir into the onion mixture. Bring to a boil over medium flame and cook a few minutes. Drain tuna; break into bite-size chunks and add to mixture in skillet. Stir in chutney. Add salt and pepper to taste. Stir well to blend. Yield: 6 to 8 servings. Good served over hot cooked rice or noodles.
Mix all ingredients together. Pour onto hot waffle griddle (approximately 1 cup batter for 4 waffles). Cook approximately 4 minutes (or as your instructions direct). Makes 24 waffles. Can freeze and reheat in the toaster!
Boil chicken until cooked. Remove from pot and set aside to cool. When chicken is cooled, dice and place in bowl. Combine chicken, hard-boiled eggs, potatoes and chopped sweet pickle. Mix well. Add salt and pepper to taste, mayonnaise (to desired consistency) and olive oil. Mix well. Refrigerate 1 to 2 hours before serving.
Saute zucchini and onion in 4 tablespoons of the melted margarine until vegetables are barely tender. Stir together the sour cream, soup and shredded carrot in a 1 1/2-quart greased baking dish. Toss remaining crumbs and butter together; sprinkle on top of casserole. Bake for 30 minutes in a 350° oven. Yields 6 servings.
Mix shortening, sugar and eggs. Mix remaining ingredients. Bake at 350° for 45 to 60 minutes. Test with toothpick. Put in Bundt pan. Can be used in lamb cake pan for Easter.
Combine tuna, mayonnaise, celery and pickle relish in mixing bowl. Stir well with a fork; set aside. Place French rolls on a cutting board. Carefully cut a thin slice, lengthwise, off the top of each roll. With your fingers, hollow out the rolls by removing some of the soft bread. Leave about 1/2-inch shell. Place the boats on a 10 x 15-inch baking sheet. Sprinkle 2 tablespoons shredded cheese into each boat. Fill the boats with tuna mixture. Sprinkle with remaining shredded cheese. Place baking sheet in oven under hot broiler for 1 to 2 minutes, until cheese is melted. Carefully remove from oven. Cut slice of cheese diagonally. Thread a wooden skewer through the cheese to make a sail. Place a sail in each boat. Top with sliced olives. Serves 4.
Add milk to pudding mix. Mix well until thickens. In a serving bowl, put a layer of wafers, plenty of bananas and plenty of pudding. Then repeat until the bowl is full.
Arrange in an 8-inch greased pan. Combine. Let set to marinate. Drop pieces of oleo over fruit. Sprinkle with sugar.
Season popcorn with salt and butter in bowl. Stir in peanuts. Sprinkle with mixture of remaining seasonings. Spread in two 9 x 13-inch baking pans. Bake at 350° for 6 minutes. Store in airtight containers.
In medium bowl of electric mixer, combine carrots and corn meal; set aside. In small saucepan, heat milk to boiling point. Add to corn meal mixture. Stir thoroughly and bring to room temperature. Meanwhile, in small bowl, combine flour, baking powder and salt; stir to mix thoroughly. Add eggs and vegetable oil to corn meal mixture and beat on medium speed until combined. Add flour mixture and beat thoroughly. Pour into lightly greased, 5 x 9-inch loaf pan. Bake at 400° for 30 minutes or until bread tests done.
Brown ground beef and drain. Drain some of juice from beans and mix with ground beef. Add remaining ingredients. Bake in oven at 350° for approximately 30 minutes until warm. Also excellent when heated in a crock-pot. This is a Transportation Department favorite.
Cream Crisco, sugar and eggs until light and fluffy. Make a paste of food coloring and cocoa. Add to mixture. Add flour, salt, milk and vanilla, gradually. Mix well. Mix vinegar and soda in a small bowl. Add to other ingredients by hand. Bake in 3 (8-inch) pans at 350° for 30 to 35 minutes.
Mix ingredients together and put into a hollowed out loaf of bread. Put pieces of bread that were removed around the loaf and cover with foil. Bake at 325° for 1 hour.
Cream together the 1 1/4 cups brown sugar, oil, vanilla, egg and buttermilk. Add the flour, rhubarb, salt, soda and baking powder. Fill muffin tins 3/4 full.
Combine all ingredients except cheese and chips. Put in shallow baking dish, sprinkle with grated cheese and crushed chips. Bake at 400° for 20 minutes until bubbly.
Scrape out center of orange, grapefruit or onion and eat. Place egg in center and wrap in foil. Leave space for air in package. Cook on coals for 5 or 10 minutes.