HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place each piece of chicken on a piece of foil. Add onion and uncooked rice in desired amounts. Add Kitchen Bouquet to soup; place over rice. Add seasonings; seal closed. Bake foil bags at 450° for 45 to 50 minutes. Yields 6 to 8 servings.
In small mixer bowl, combine margarine and cream cheese. Beat at medium speed, scraping bowl often until well mixed (1 to 2 minutes). Stir in remaining ingredients. Serve with crackers or nut bread. Store refrigerated. Yields 1 cup.
In a bowl mix eggs and milk. Put the burner on medium heat. Spray the skillet with Pam. Pour the eggs into the pan. Quickly add the pepper, salt and garlic powder. Before the eggs set up completely put in and stir the salsa, finely chopped mushrooms, salami and a teaspoon of horseradish. Stir the eggs until they set up and serve.
Combine flour	and salt in a bowl. Cut in margarine with a pastry blender	until mixture resembles coarse meal. Sprinkle water and	1/4 teaspoon vanilla.	Stir with a fork until	all dry ingredients are moistened. Shape dough into a ball and press into a lightly greased pie plate. Set aside.
Preheat broiler, line it with foil. In a medium sauce pan, combine tomato juice, tomato paste, lemon juice, Worcestershire sauce, pepper sauce, horseradish, garlic, sugar, salt and pepper. Bring to boil over medium heat. Reduce heat, uncover and simmer for 10 minutes. Coarsely chop scallions and tomato. Place chicken on broiler, spoon half of sauce over chicken and grill 4 inches from heat until chicken turns brown. Stir in scallions and tomato in the remaining sauce. Turn chicken over and spoon remaining sauce on chicken. Cook 4 inches from heat until brown, about 12 minutes.
Boil sugar, milk and butter until forms a soft ball in cold water. Add nuts and dates (which have been cut into small pieces). Boil 10 more minutes. Add 1 teaspoon vanilla. Let cool. Beat until thick enough to pour on damp cloth. Roll up in cloth. Cut when cool.
Simply mix a container of sour cream and a can of cream of mushroom soup. Mix in chicken. You may top with crushed crackers and poppy seed. Bake 2 hours at 300°. Great served over brown rice. Makes own gravy. Serves 2 to 4.
Spray casserole dish lightly with Pam. Layer potatoes, onions, peppers and cheese. Add a layer of ground beef and cream of mushroom soup. Continue to layer ingredients until they are gone. Bake at 350° for 1 hour.
Place bread in shallow pan; cover with cheese. Repeat. Mix eggs, milk and Worcestershire sauce and pour over bread and cheese mixture. Bake at 350° for 40 minutes.
Mix all ingredients. Pour into pie crust (pressed into round glass casserole dish). Cover with second pie crust. Bake at 375° for 40 minutes. Cool for 10 minutes.
In a small bowl, soften yeast in warm water; set aside. In a large mixing bowl, stir together flour, sugar, baking powder, salt and baking soda. With a pastry cutter, cut in shortening until mixture resembles coarse crumbs; mix well. Add yeast mixture and buttermilk; stir until combined. On a floured surface, knead mixture about 2 minutes or until smooth, adding more flour as needed. Roll out dough 1/2-inch thick. Using a 2 1/2-inch biscuit cutter, cut out 24 biscuits. Place on ungreased baking sheet. Bake in a 450° oven about 8 minutes or until biscuits are light brown on the bottom. Makes about 24 biscuits.
Mix milk, nuts, pineapple and lemon juice. Fold in Cool Whip. Pour into graham cracker pie crusts. Decorate with pecans and maraschino cherries, if preferred. Chill before serving.
Heat oven to 350°. In bowl, whisk together sugar, oil and eggs. Whisk in potatoes. Mix dry items together. Add dry items to creamed items and buttermilk. Spoon into cake pan. Bake 30 to 35 minutes until done when tested. Let cool 10 minutes. Invert onto plate, dust with powdered sugar, if desired.
Preheat oven to 450°. Combine buttermilk baking mix, milk and shredded Cheddar cheese with a wooden spoon until soft dough forms. Beat vigorously 30 seconds.
Cook macaroni as directed on box. Moisten with mayonnaise and add remaining ingredients. Chill and serve.
Combine sifted flour, sugar and salt in a mixing bowl. Add the whole eggs, one at a time, beating well after each addition. Add enough milk to make a thin batter. Beat until smooth. Stir in melted butter. Pour about 1/2 cup batter into a heated lightly greased skillet. When brown on underside, turn and brown on other side. Spread with marmalade and roll.
Combine and mix well in large bowl, the rolled oats, flour, sugar and salt. Over this mixture, pour the melted butter. Mix well and then add the beaten eggs and vanilla. Cover a cookie sheet with aluminum foil and drop the cookie mixture by 1/2 teaspoon two inches apart on the foil. Bake in preheated 325° oven about 8 to 10 minutes. When cookies are completely cool, foil will peel off. Store in airtight container. This recipe makes at least 6 dozen cookies.
Blend cottage cheese with Cool Whip (use mixer). Slowly add jello, pineapple chunks and pecans. Chill overnight.
Measure corn flakes into shallow dish or pan. Set aside. In a small bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with crushed cereal. Place in pan, in single layer, skin side up, in greased or foil-lined baking pan. Drizzle with melted margarine. Bake at 350° for 1 hour. Do not cover pan or turn chicken while baking. Makes 6 servings.
In Dutch oven in hot oil, brown meat on both sides. In medium bowl, mix remaining ingredients. Pour broth mixture over roast. Bake, covered, with foil or ovenproof lid at 350° for 3 to 4 hours or until meat is very tender. Drain fat. Makes 6 to 8 servings.
Stir all ingredients together in one bowl by hand. Do not grease pan. Bake at 350° in jelly roll pan for approximately 20 minutes. Let cool.
Bake cake as directed on package. Using a 13 x 9 inch pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with a handle of wooden spoon. Drizzle sweetened milk evenly over top of cake. Let stand until milk has been absorbed into cake. Drizzle caramel topping cover and refrigerate about 2 hour. Spread with Cool Whip on top of cake. Sprinkle with toffee chips, cover and refrigerate any remaining cake.
Heat oven to 350°. Combine milk, sugar, Bisquick mix, eggs, margarine and vanilla in blender; cover. Blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes. Sprinkle with coconut. Sprinkle with cinnamon if desired. Bake 40 minutes or until knife comes out clear when inserted.
Sift flour, soda, cinnamon and salt together. Beat egg; add other ingredients. Mix well. Arrange by spoonfuls on buttered cookie sheet. Bake in moderately slow oven (325°). Yields about 75 cookies.
You will also need 1 garden spade, 1 new 8-inch flowerpot and 1 or 2 silk flowers.
Cream the butter and eggs. Add sugar, cocoa and canned milk. Stir well. Add flour and vanilla. Beat until very light. Bake at 300° for about 30 to 40 minutes in an 8 x 5-inch pan.
Mix all ingredients in pan and bring to a boil over medium heat. Cook 5 minutes, stirring vigorously. Remove from heat and beat with rotary beater for 1 minute.
Melt shortening in a skillet. Combine 1/2 of the shortening with rest of the ingredients. Mix well and pour into hot skillet. Bake at 400° until done.
Combine all ingredients in a large mixing bowl. Add mayonnaise as directed, using enough to mix well. Serves 8.
Mix well and pat into pie plate. Bake at 375° for 15 minutes.
Cream egg yolks, sugar, cornstarch and cocoa with a small amount of the milk until smooth. Add remaining milk, stirring well. Microwave on High, stirring 3 or 4 times during cooking time. Add 1 tablespoon butter and 1 teaspoon vanilla. Pour into baked 9-inch pie shell. Top with meringue and brown in conventional oven.
Preheat oven to 350°. Blend cream cheese and melted margarine until smooth. Add remaining ingredients, except crescent rolls. Separate rolls into 4 rectangles; seal perforations. Spoon 1/2 cup of chicken mixture onto center of each rectangle; pull the 4 corners to center and seal. Brush with melted margarine and sprinkle with croutons if desired. Bake on ungreased sheet 20 to 24 minutes or until golden.
Heat oven to 350°. Combine milk, eggs, dry mustard and salt. Beat for 1 minute. Stir in cheese, bread and ham. Pour into ungreased 11 x 17-inch loaf pan or baking dish. Bake at 350° for 30 to 40 minutes, or until knife comes out clean. Serves 12. This can be mixed and refrigerated ahead of time. Add 5 to 10 minutes for baking if refrigerated.
Combine dry ingredients in bowl. Gradually add milk, butter and vanilla, mixing well. Stir in raisins and nuts. Spoon batter into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 60 to 70 minutes or until cake tests done. Makes 1 loaf.
Brown meat and onion; stir often to assure fine crumbling of meat. (I use a Rubbermaid colander inserted in a large measuring bowl in the microwave; the fat and any water drains through to the bowl.) In a separate pan on low heat, add the meat and next 3 ingredients and stir. Add ketchup, stir and simmer. Serve on buns, or as a meat dip with chips.
Add ingredients as instructed on package. Bake in two 9-inch cake pans at 350°.
Brown chops in small amount of oil. Set aside. Peel potatoes, cut in half and season.
Brown hamburger and onions and green peppers and drain. Cook noodles and drain. Combine celery soup, mushroom soup and beef broth. Combine all ingredients, then add cheese. Let it melt while cooking over medium heat. Serve with soy sauce.
Lightly salt and pepper each chop. Brown chops on both sides in a large skillet. Drain fat. Mix sugar, water, orange peel and juice, lemon juice and 1/2 teaspoon salt. Pour over chops. Place an onion slice and an orange slice on each chops. Simmer, covered, on low heat for 1 hour. Remove chops.
Place beef roast in a large, heavy kettle with butter or margarine; brown all sides. Remove meat. Add onions and thinly sliced garlic; cook slowly for 15 minutes. Add the tomatoes, tomato paste and bay leaves. Return meat to kettle; cook very slowly, until sauce has a thick texture. Salt to taste.
Chop half of the strawberries with a knife and the other half in the food processor. Combine first 5 ingredients in a large mixing bowl; make a well in center of mixture. Combine remaining ingredients; add to the dry ingredients, stirring until well combined. Spoon mixture into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350 for 1 hour. Cool loaves in pans about 10 minutes; remove from pans and let cool completely on wire racks. Yield: 2 loaves.
Wash broccoli; drain. Trim stalks and split into spears. In a large pot, bring water to boiling and cook broccoli for 5 to 7 minutes until tender; drain. Place cooked stalks in greased casserole dish.
Layer crushed pineapple, diced	cream cheese and marshmallows in baking dish. Mix sugar and flour together, stir in pineapple juice and beat in egg. Cook mixture slowly, boil until very thick, stirring to keep from sticking. (Double boiler works well.)
Mix with a grandchild's love and kisses. Place in rocking chair on front porch. Yields: 1 old fashion Grandma Ate. This recipe will come out very sweet especially if the temperature is warm.
Combine all ingredients, except the Bleu cheese, in a food processor and process until fluffy. Add cheese and process until almont smooth.
Heat 1 cup water, add broccoli and cook 5 minutes; drain. Mix broccoli, cheese, onion and peppers in greased 10-inch pie plate. Beat rest of ingredients 1 minute with hand beater. Pour into plate on top of broccoli mixture. Bake 35 to 40 minutes in 400° oven or until knife inserted in middle comes out clean.
Boil chicken. Cut up when done. Mix all liquids together and add chicken to mixture. Layer in baking dish the Doritos (crushed), then all the mix and another layer of crushed Doritos. Bake at 350° for 20 minutes.
Bring 2 cups of water to a boil. Add 4 tea bags. Steep for 5 minutes. In a large pot, heat 7 cups of water and add the sugar and tea water, then add lemonade and orange juice. Let cool and add 2 cups Peach Schnapps. Pour into large container with lid and put into freezer. Freeze overnight. Put scoop in glass and add ginger ale.
In a large bowl, cream butter and 1 cup sugar. Blend in egg yolks, bananas, vanilla and sour cream. Combine the flour, baking soda, salt and baking powder. Mix into creamed ingredients until smooth. In a bowl, beat egg whites until frothy. At high speed, gradually add remaining 1/2 cup sugar until mixture holds firm peaks. Fold egg white mixture into the cake batter until well blended. Pour 1/3 of the cake batter into a buttered 10-inch Bundt cake pan. Knead 1 packet of chocolate until soft. Snip off 1 corner. Squeeze out chocolate onto cake batter in an irregular pattern. Repeat with second packet of chocolate. Top with remaining batter and chocolate. Bake at 350° for 50 to 55 minutes or until cake tests done. Cool in pan. Turn onto serving plate. Sprinkle with powdered sugar.
Cut pork butt and butterfish into 8 pieces and salt it generously. Wash taro leaves. Remove stem and large vein from each leaf. Wrap one piece of meat into 2 to 3 taro leaves. Arrange 3 ti leaves on table, crossing each leaf and making a circle. Place taro wrapped pork and butterfish in center of ti leaves, bringing ti leaf end up, and tie together tightly with string. Cut excess ti leaf stalks. Arrange on a rack of a large steam pot with a tight fitting cover. Add water and steam for 4 hours. Yields 8 servings.
Cook sausage until browned and drain. In bowl toss sausage and bread cubes. In another bowl beat eggs, milk and seasonings together. Pour into sausage mixture; add cheese. Place in greased 9 x 13-inch casserole. Bake 1 hour at 350° or until pick inserted in center comes out clean. Serves 12.
Mix together the first 4 ingredients. Add remaining ingredients, mixing in one at a time. Bake at 350° for 10 to 12 minutes. Makes approximately 48 cookies.
Fry rice, onion, peppers and mushrooms in butter and brown. Turn heat down and add package of brown gravy and 2 cups of water; simmer. Cook rice in 1 cup of water in 1 minute. Cover and let set 5 minutes in 10-inch skillet. Melt butter, slightly beaten egg, chopped onion and chopped pepper and brown slightly. Add 2 to 3 tablespoons soy sauce, 1/3 cup water and mushrooms if desired.
In a mixing bowl, cream together shortening and sugar. Beat in eggs. Add milk and vanilla; beat well. Stir in flour; mix well. Drop by tablespoonfuls 2 1/2-inches apart onto greased cookie sheets. Bake at 350° for 15 to 20 minutes. Yields about 3 dozen.
In baking dish layer potatoes and onions, salt and pepper to taste. Mix soup and milk; pour over potatoes and onions. Bake at 350° until potatoes are tender and a little brown on top.
Sift flour, salt, baking powder and nutmeg. Beat eggs; add sugar, mashed potatoes and bacon fat. Beat well; add milk. Do not beat. Add dry ingredients and stir until flour disappears. Set in refrigerator to chill. Place 1/2 chilled dough on floured board. Roll to 1/2-inch thickness. Cut with cutter. Fry in deep fat at 350°.
Shape sausage into 6 patties and broil 3 minutes to 6 minutes until well done turning once. Add cheese and cook just until it melts.
Mix until dough forms ball. Shape into small balls, 1 teaspoon each. Place on ungreased cookie sheet and flatten. Bake at 350° for 8 minutes.
Cream oleo and cream cheese with sugar; add eggs, one at a time. Gradually add flour and beat well. Bake in tube pan. Place in cold oven. Bake 1 1/2 hours at 325°.
Cook meat (1/8-inch slices cut across grain) with oil in skillet. Add garlic, salt, ginger and pepper. Saute until garlic is golden. Remove all from skillet. Add green peppers and onions to skillet. Cook for 3 minutes. Return meat to skillet. Add soy sauce, bouillon and cornstarch mixture. Add beef bouillon cube dissolved in 1/2 cup boiling water. May replace canned beef bouillon. Simmer 2 minutes or until thickened. Serve over hot white rice.
Mix both cans of corn, 2 tablespoons sugar and eggs together. Sprinkle remaining sugar over top and distribute pats of butter over top. Microwave or oven bake at 350° for 20 minutes or until firm. Serve hot.
Mix all ingredients together. Press into a greased loaf pan. Bake at 350° for 1 hour. Makes 8 servings.
Melt paraffin in top of double boiler. Add chocolate chips. When chocolate chips are melted, turn down heat, dip peanut butter balls into mixture with toothpicks and place on wire rack to drain.
Line bottom of casserole with spinach that has been thawed and well drained. Saute mushrooms in a little butter and mix with salmon. Put on top of spinach. Make a thick cream sauce with butter, flour and the salmon liquid plus half and half, adding 1 cup of grated cheese. Add a little Tabasco to sauce and salt, if needed. Spread sauce over top of casserole. Sprinkle rest of cheese on top of sauce. Bake in a 350° to 375° oven until hot and bubbly, about 25 to 30 minutes.
Brown meat in butter. Drain fat. Add garlic powder, salt, pepper, sugar and tomato sauce. Boil, cover and simmer 20 minutes. (Cook noodles, drain and rinse in cold water.) Mix soft cream cheese, sour cream and onions. Grease a 9 x 13-inch pan. Add sauce. Drop cream cheese mixture by spoonfuls. Add layer of cheeses. Add layer of noodles. Repeat layers until sauce is gone (approximately 3 layers). Bake at 350° for 30 minutes.
Mix all ingredients; roll dough into small balls. Roll each ball in granulated sugar; decorate each with fork on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Line bottom of a 9 x 12 pan with broken up pieces of bread. Scramble the eggs with the rest of the ingredients and pour over bread. Refrigerate overnight. Bake at 350° for 45 minutes or until set.
Mix sugar, milk, cocoa and flour in heavy saucepan or double boiler. Add egg yolks and milk gradually to mix well and not lump up. Cook until thick and bubbly. Remove from heat. Add vanilla and margarine; stir and mix well. Pour into baked pie shell. Cover with meringue and bake or cover with Cool Whip when cool.
Fry ground beef with onion until done. Add chili beans, chili soup and tomato sauce. Fill chili soup can with water and add to mixture. Add brown sugar, cinnamon and cocoa. Bring to boil. Reduce heat and simmer for at least 1/2 hour. Cook spaghetti until done. Drain. Serve chili over spaghetti and top with Cheddar cheese to taste.
Bring tea to a boil with 6 cups water. Let tea stand for several hours. Add all remaining ingredients. Freeze in large container. Add 7-Up when ready to serve.
Cook ham as directed on can. At least 30 minutes before done, score and spread with pineapple glaze. Garnish with whole cloves, if desired.
Crust: Toast oats in shallow pan at 350° for 10 minutes. Combine with sugar and butter. Press 3/4 of the oat mixture in an 8 x 8-inch pan. Chill.
Combine all ingredients including liquid from beans. Cover and simmer over medium heat 1 hour. If desired, sprinkle with grated Parmesan or Romano cheese before serving. Makes 8 servings.
Fry bacon crisp and crumble. Soak raisins in water. Mix mayonnaise, sugar and vinegar. Pour over other ingredients. Place in refrigerator for at least 2 hours.
Melt butter; brush side with melted butter. Add milk and sugar; cook over medium heat to boiling point. Boil for 8 minutes, stirring constantly. Lower heat and cook to soft ball stage, 12 to 15 minutes. Remove from heat; add wafers, Marshmallow Creme, vanilla and nuts; mix well. Pour into 9 x 13-inch pan. Cut when cooled. Very good at Christmas.
The night before or early in the morning,	combine frozen orange juice concentrate, salt and pepper with 1 cup of the water, the catsup, soy sauce, brown sugar, mustard, garlic salt and ginger. Mix well and pour into a large bowl.
Boil chicken until done; remove bones and skin and break into small pieces. Add mushroom and chicken soups and broth; mix well. Add stuffing mix. Pour into greased casserole dish; top with melted margarine. Bake at 350° for 30 minutes.
Bake cake in a sheet pan. When cool, break apart or cut in small squares. Place in the bottom of a punch bowl. Pour crushed pineapple (do not drain) over cake. Mix pudding and let set until thickened. Pour over pineapple. Pour pie filling over pudding. Cover with Cool Whip and sprinkle with nuts. Refrigerate until firm. Any favorite pie filling or fresh fruit in season may be used. Half the recipe fills a large mixing bowl.
Prepare macaroni and cheese as directed. Stir in soup and milk. Stir in salmon next and peas. Heat to serving temperature.
Mix jello with boiling water until dissolved. Add ice cream and fresh strawberries. Place in serving bowl.
Mix together in a large bowl. Chill for 1 or 2 hours in refrigerator. Take out roll; cut into 1 1/2-inch balls. Sprinkle with water. Bake on an ungreased cookie sheet at 350° on bottom shelf for 10 minutes, then on top shelf until cracked on the top, about 5 minutes more.
Sift dry ingredients, set aside. Cream together butter and sugar until light. Beat in egg. Add rind and cranberries. Stir in milk and banana. Stir in dry ingredients and mix well. Bake in a 9 x 5-inch loaf pan at 350° for 1 1/4 hours (test after 1 hour).
Proverbs 23:14 first clause. Follow Solomon's advice for making good boys and you will have a good cake.
Bring to boil on stove, then put them in your crock-pot on low heat. Put lid on and forget them for 6 hours.
Place cooked, chopped chicken in 9 x 13-inch casserole dish. Spread cream of celery soup, then layer 2 cans of mixed vegetables. Next, spread cream of mushroom soup and follow with cream of chicken soup. Mix melted margarine and flour with whisk, then add milk. Pour over top of dish. Bake at 375° for 45 minutes.
Combine the 2nd list of ingredients in another mixing bowl. Add the dry ingredients to egg mixture. Mix well. Pour into greased loaf pans. Bake in 350° oven for 1 hour and 5 minutes or until toothpick comes out clean when inserted into loaf. Will make 3 large loaves or 6 to 8 mini loaves. Bake in mini loaves about 45 minutes until done.
Combine all ingredients; stir well. Put in a jar and refrigerate 24 to 48 hours until it thickens. Serve on crackers.
Bake at 350° for 25 to 30 minutes. Let cool for 15 minutes. Cut small slits in cake, then pour Coco Casa on cake.
Brown chops, remove from skillet. Add onions and rice to drippings, stir until brown. Dissolve chicken cube in hot water. Add to rice and onion. Bring to a boil, stir in chopped apples. Pour into a baking dish, arrange pork chops on top. Cover and bake at 375° for 30 minutes. Combine oleo, brown sugar and cinnamon. Coat apple slices and arrange over pork chops. Bake until tender.
Beat together first 5 ingredients. Add flour. Mix well. Pour into greased 9 x 13 pan. Bake at 325 for 40 minutes. Sprinkle with powdered sugar and slivered almonds if desired.
In 2-quart glass measuring cup, combine sugar, cream, syrup and butter. Microwave on High 5 minutes. Stir well until sugar dissolves. Microwave on High 12 to 13 minutes or until mixture reaches 246°. Stir in vanilla and nuts.
Mix all together and cover. Put into refrigerator overnight. Heat oven to 350°. Pour into a greased 9 x 13-inch dish. Bake for 1 hour or until a knife comes out clean. Cut into squares.
Combine berries in a food processor or blender and blend until pureed. Strain the berry mixture to remove the seeds. Combine the berries with 1 cup water in a medium-size saucepan.
Combine crab, green onions, celery, cream cheese and mayo. Mix well. In separate bowl, dissolve lemon juice in the Knox gelatine. In a small saucepan, heat soup in condensed form until hot. Remove from heat. Add Knox and stir together. Mix all ingredients together. Pour in a mold to set for 24 hours. Serve with crackers or bread.
Broil the spareribs in broiler until golden brown on both sides. Combine the remaining ingredients. Boil combined ingredients for 10 minutes in an uncovered saucepan. Place spareribs in an uncovered roaster and pour part of the sauce over them. Bake in a 375° oven for 1 hour, basting every 10 minutes with the boiling hot sauce.