HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken until tender. Cool and remove bone; chunk chicken. Cook spaghetti in chicken broth and water (add) until tender. Tenderize celery, bell pepper, onion and garlic. Add to spaghetti (not too much liquid in spaghetti after it's tender). Add salt, pepper, paprika and Worcestershire to taste. Mix together all ingredients into casserole and bake 30 minutes at 350°.
Peel and slice potatoes and onions. Chop ham. Arrange potatoes, onion and ham in layers, dotting each layer with margarine, salt and pepper. Heat milk and mushroom soup, stirring to mix. Pour mixture over layered ham and potatoes.
Bake pie shells. Let cool completely. Slice bananas into bottom of pie shells. Cream together sugar and cream cheese. Spread over layer of bananas. Spread pie filling over cream cheese. Top with Cool Whip. Chill at least 3 hours. Better if overnight.
Brown steak strips in skillet. Remove steak from skillet and set aside. Add onions and mushrooms to skillet and saute until onions are tender. Add meat, sour cream, parsley and seasonings. Stir over low heat until thoroughly heated. Place noodles on serving platter and top with meat and sauce mixture. Serves 4.
Boil grits with 1 stick butter and 1 quart milk until thick. Remove from fire; add cheese, salt and pepper. Beat with a mixer to blend, adding 1/3 stick melted butter on top. Put in a greased casserole and bake at 400° for 30 minutes.
With electric mixer beat together margarine, sugar, eggs, flour and vanilla until well blended. Dough will be creamy. Spread onto ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Score into 24 sections. Drop pie filling by the spoonful onto each square. Bake at 350° for 35 minutes to 45 minutes. Browns quickly. When cooled, sprinkle with confectioners sugar. Cut into squares.
Bring first 6 ingredients to a boil. Boil for 2 minutes. Remove from heat and stir in remaining ingredients. After cooling, refrigerate several days.
Heat a skillet sprayed with Pam. Mix the milk, egg and salt; dip the bread in this mixture. Fry until brown on each side. Serve with syrup.
When egg whites are frothy, add baking powder.	Fold in sugar and 2 teaspoons vanilla, beating well. Add nuts and crumbled graham crackers. Bake in greased pie pan. Whip cream and add sugar and vanilla to taste. Spread over pie and let stand several hours so the cream weeps in the pie. Bake about 25 minutes at 350°.
Place sugar and milk in a saucepan. Stir over low heat until sugar is dissolved. Increase heat and boil to a soft ball. Stir in cut up dates and cook for 2 to 3 minutes longer. Remove from heat and beat until thick; add nuts and roll in foil.
Combine first 4 ingredients in bottom of percolator. Place spices in basket and perk. Keep warm until serving time.
Melt chocolate and milk together, slowly mix in 2 cups sugar. Reserve the rest. With greased palm (use butter or margarine) roll into 1-inch balls. Sprinkle with remaining sugar and chill.
Melt butter in 2-quart dish glass measuring cup. Blend in nuts, sugar, corn syrup, egg and rum. Pour into pie shell. Cook 10 to 12 minutes until center is set. Cool. Serve warm with whipped or ice cream.
Wilt onions in oil. Add all other ingredients, except shrimp. Cook for 1 hour over low heat. Add shrimp about 20 minutes before cooking time is completed. Serve over rice.
Cream sugar, Crisco and oleo; add egg yolks, one at a time. Add milk and flour a little at a time. Stir in vanilla. Gently stir in pecans and coconut. Combine soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Fold in cream mixture. Cook at 325° in 3 (9-inch) pans for 25 minutes.
Brown beef and onions together; drain. Combine all ingredients into large kettle and cook on medium temperature for about 30 minutes. Top with shredded cheese and serve with nachos.
Scrub and slice potatoes. Each potato will make 6 to 8 wedges. Melt margarine in a 10 x 15-inch jelly roll pan. Mix the dry ingredients together and place in a plastic bag or plastic bowl. Add potatoes a few at a time and shake, coating well, and place in pan in a single layer. Bake at 425° for 20 minutes. Turn and bake 20 minutes more. Wedges should have a medium-brown, crispy coating when done.
Mix first 4 ingredients well. Add 1/2 cup cheese and water chestnuts. Bake in casserole dish at 420° for 20 minutes. Remove. Add pimentos, chopped eggs and rest of cheese to top. Heat 2 to 3 minutes to melt cheese.
Unroll pizza dough and bake according to directions. Let cool. Mix cream cheese, mayonnaise, onion powder, garlic powder and dill weed. Spread over pizza crust. Put diced vegetables on top of mayonnaise mixture. Sprinkle Cheddar cheese on top and serve. (Cut pizza crust before adding vegetables.)
Heat oven to 450°. Mix baking mix and butter; stir in water and sesame seed until dough ball forms. Drop by teaspoonful into cheese; coat dough with cheese. Place about 1 inch apart on ungreased baking sheet. Bake until golden brown, 7 to 10 minutes. Serve warm. Makes 3 dozen.
Preheat oven to 350°. Stir butter and Cheez Whiz into 1 cup boiling water until melted. Mix other ingredients and add Cheez Whiz mixture. Stir well. Pour into a greased casserole dish (3 1/2-quart). Bake at 350° until done. Casserole will be "solid" in the middle.
Boil chicken breasts with celery until tender. Let cool and pull off bones in small chunks. Layer ingredients as follows: chicken, rice, broccoli, water chestnuts, cheese and soup (may be slightly diluted, if necessary). Cook for 20 minutes at 325°.
Put all ingredients into blender. Process at blend until smooth. Serve on lettuce and tomato salad.
Prepare cake according to package directions. After cake has cooled, pull apart into medium size pieces and make a layer in your trifle bowl. Add a layer of Cool Whip and drizzle with syrup. Continue to repeat layers until all of the cake has been used. After final layer of Cool Whip, decorate with colored sprinkles.
In heavy saucepan, mix the sugar, cocoa, milk and butter; bring to a boil. Boil 1 minute and remove from heat. Add peanut butter, vanilla and oats. Drop by tablespoon onto waxed paper and let harden.
Bake brownies according to package directions. Cool. Punch holes in and pour Kahlua in brownies; set aside. Whip up jello chocolate mousse according to package directions. Break candy bars into small pieces. Break up 1/2 of the brownies and place in the bottom of a glass trifle dish. Cover with half of the mousse and then layer with half of the candy and then add half of the whipped topping. Repeat layering.
In a bowl, combine orange sections, pineapple chunks, coconut, marshmallows and sour cream. Cover and refrigerate for several hours.
Roll out the thawed bread dough to a 15 x 10-inch rectangle and place on a large greased baking pan or cookie sheet. In a large frying pan, saute onions in the olive oil for 3 minutes. Add green pepper, chicken, mushrooms, garlic, wine and spaghetti sauce, cooking on medium heat about 12 to 15 minutes or until chicken is done and liquid is reduced. Mix butter with garlic salt. Baste the rolled out bread dough with half of the butter mixture. Then sprinkle 1/2 cup of the Parmesan cheese evenly over the dough. Spread the chicken mixture evenly over the cheese. Roll up the bread dough lengthwise, sealing the sides and ends. Place the loaf, seam side down, on the baking sheet. Baste the rolled loaf with most of the remaining butter mixture. Sprinkle the remaining Parmesan cheese along the top of the loaf. Let rise in a warm place for 30 minutes. Bake at 350° for 20 to 25 minutes or until lightly browned. Using any remaining butter mixture, baste the sides and top of the cooked loaf after removing from the oven.
To prevent soggy crust, prick pie shell with a fork before baking. Bake at 325° for a few minutes before adding filling.
Heat water, margarine and milk until margarine melts (in microwave approximately 1 minute and 45 seconds). Add liquid mixture to 4 cups of the flour, yeast, salt and sugar. Mix with electric mixer until well blended. Add 1 more cup of flour and mix with mixer. Add remaining 1 1/2 cups of flour, a little at a time, and knead with hands. Knead about 5 minutes either on flat surface or if using a large bowl, you can knead it in the bowl. Let rise in warm place until double (approximately 1 hour).
Preheat oven to 350°. Cream butter, add cornstarch, sugar and flour; mix thoroughly. Roll into 1-inch balls. Place one inch apart on ungreased cookie sheet. Bake in 350° oven for 10 to 12 minutes. Remove from pan. Cool on racks, frost.
Saute onion in 2 tablespoons butter. Boil 2 cups water and add potatoes and spices. Boil for 15 minutes. Cut fish into cubes. Add to mixture and boil again for 10 minutes. Add milk and heat.
Pound veal gently with wooden mallet. Sprinkle very lightly with flour and salt and pepper to taste. Heat olive oil and 2 tablespoons butter. When pan is hot saute veal on both sides without browning. Remove and set aside, keeping veal warm. Add wine to pan and heat slightly. Add remaining butter and lemon juice. Saute mushrooms briefly. Place several veal slices on each plate and top with mushrooms and sauce. Serve a salad, buttered fettucini and snow peas or asparagus.
Cook raisins in a small amount of water until dry. Combine all ingredients. Bake at 350° for 45 to 55 minutes.
Pour milk into large bowl. Add pie filling mix. Beat with wire whisk for 1 minute or until well blended. Let stand 5 minutes or until thickened. Stir in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon mixture into crust. Freeze 6 hours or overnight until firm. Remove from freezer. Let stand for about 20 minutes to soften before serving.
In a large crock, combine first 5 ingredients and mix well. In separate bowl, sift together dry ingredients. Stir dry ingredients gradually into liquid mixture until thoroughly blended. Fold in nuts. Pour batter in 2 greased 9 x 5-inch loaf pans or 12 or more small loaf pans as I do for Canaan Fall Festival and other flea markets. Bake at preheated 300° 1 hour and 20 minutes or until bread tests done with toothpick. Delicious and moist!
Arrange peaches in square microwavable dish (8 x 8 x 2-inches). Mix remaining ingredients until crumbly. Sprinkle over peaches. Microwave, uncovered, on High for 6 minutes. Rotate dish 1/2 turn and microwave, uncovered, until peaches are tender, 4 to 6 minutes or longer. Serve with ice cream or whipped cream, if desired. Serves 6.
Mash bananas in mixing bowl. Add rest of ingredients and mix thoroughly. Pour mix in a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Cook sausage and onion until brown; drain off fat. Stir squash and next 5 ingredients into meat mixture. Fold in eggs; bake in casserole dish for 25 to 30 minutes at 325°.
Mix all ingredients together. Form into patties (4). Broil or panfry as desired.
Stir together in an airtight container and store in refrigerator until needed. Use on chicken or pork chops. Rinse meat and dip in portion of coating mix on both sides. Bake meat in oven with a little butter in bottom of pan. Turn meat over halfway through baking.
Cream Crisco and sugar. Add eggs one at a time. In another bowl, sift flour, baking powder and salt. Add flour mixture and milk alternately to creamed mixture. Add vanilla; mix well. Use 3 or 4 round 9-inch pans, greased and lightly floured. Fill each pan 1/2 full with batter. (Layers will be thin.) Bake at 350° for 25 to 30 minutes. Make frostings (recipes follow).
Brown ground beef, onion and bacon. Add other ingredients in a large bowl and mix well. Bake at 350° covered for 30 minutes.
Cook noodles. Melt butter and mix in soup and cheese. Add noodles; stir and cook in a greased casserole dish at 350° for 30 minutes.
Wrap chestnuts in bacon and stab with toothpicks. Line cookie sheet with foil. Bake bacon wrapped chestnuts on cookie sheet 20 minutes at 350°. Turn and bake 10 more minutes.
In a 9 x 13-inch baking pan, put Tater Tots. Cook a little. Brown hamburger and onions. Drain and put on Tater Tots. Mix the 4 cans of soup and 2 cans of water or milk. Mix well and pour over hamburger. Top with cheese. Bake in oven for 20 minutes at 350°.
Combine ingredients. Stir with whisk and cook until thickened. Add crisped bacon. Use over lettuce or tender endive.
Mix cream cheese, sour cream, taco seasoning and chopped onion together and spread on a serving plate. Top with finely chopped tomatoes, lettuce and a jar of taco sauce. Put grated cheese over top and refrigerate. Serve with corn chips, potato chips, etc.
Combine in skillet the ground beef and onion. Season with Italian seasoning and brown. Drain and set aside. In a separate pan, cook egg noodles according to package directions. Drain. Add to noodles the mushroom soup, Cheddar cheese soup and spaghetti sauce (optional: extra can mushrooms). Mix well. Add in the ground beef mix and mix well.
Combine salt and flour. Add shortening using a pastry blender. Then add water and roll dough between 2 sheets of waxed paper.
Drain oysters. Beat eggs with seasonings. Add water and mix. Dip oysters into egg mixture, then into crumbs. Let stand 5 minutes before frying. Fry in hot deep fat until brown. Serve at once.
Arrange broccoli in a buttered baking dish, then layer chicken on top. Combine the soup, mayonnaise, sour cream, lemon juice and curry. Spread over chicken. Mix together the bread crumbs, melted butter and grated cheese. Sprinkle over casserole. Bake 35 to 40 minutes at 350°. Serves 6 to 8.
Spread peanut butter between two crackers (like a sandwich). Melt almond bark. Dip sandwich cracker into melted bark and cool on waxed paper.
First grind everything in grinder with medium small fitting. Put all ingredients into earthenware crock. Sprinkle with a couple handfuls of salt. Cover and soak overnight. Drain after 24 hours. Pack into pint jars and water bath process about 20 minutes. Makes 8 to 12 pints.
Melt butter and combine all ingredients together. Bake at 350° for 1 hour. Cool.
Butter one side of each slice of bread. Place 2 slices, buttered side down, on a heated griddle. On each slice, add Swiss cheese, fresh spinach, tomato and guacamole or sour cream. Top with remaining slice of cheese and bread with buttered side up. After 2 to 3 minutes, turn sandwich to toast both sides.
Mix well. Bake at 425° for 15 minutes, then at 350° for 40 to 50 minutes. You may have 1/4 of pie a day!
Quarter tomatoes and season. Sprinkle 3 tablespoons of oil and herbs, mixed, over tomatoes. Bake at 425° for an hour. Remove skins; mash and add remaining oil. Toss over spaghetti. Top with Parmesan cheese.
Melt chocolate over hot water. Stir in milk and remove from heat. Stir in salt, vanilla and nuts. Turn into greased oblong pan. Bake at 375° for 25 minutes. Cut into bars while warm; remove from pan when cool.
In saucepan, place 1/4 cup sugar, cornstarch and salt; mix. Add cherry juice. Cook until thick. Add remaining sugar and cook until glossy. Remove from heat. Stir in lemon juice, almond extract, food coloring and 1 tablespoon butter. Add cherries and mix gently. Let cool while making pie crusts. Pour filling into unbaked crust. Dot with 1 tablespoon butter before covering with top crust or lattice top. Flute the edges and fit pieces of foil around edge of pie. Bake at 450° for 10 to 15 minutes. Remove foil. Bake at 350° for 25 to 30 minutes.
Mix together the soup and Lipton mix. Add 1/2 can of water. Stir and heat.
Cream butter with sugar. Add liquids and eggs. Mix well. Add chopped pecans. Pour into baked pie shell. Cover with pecan halves carefully laid end to end in circles until entire pie top is covered. Bake 40 to 45 minutes in slow oven. Cool. This is a very rich pie. Serve small pieces.
Brown meat, onion and garlic; drain. Add sauce and seasoning mix. Heat well. Line bottom of 9 x 13-inch pan with 6 tortillas. Pour meat mixture over them; cover with the other 6 tortillas. Pour soup and milk on top of last tortillas and sprinkle with grated cheese. Bake at 350° for 45 minutes.
Saute onion, celery or green pepper and cumin seed in oil until tender. Stir in flour and saute briefly. Add vegetable stock and cook, stirring, until it thickens slightly. Add milk.
Mix flour, sugar and margarine as for pie crust. Reserve 3/4 cup crumbs. Add beaten eggs and beat well. Mix buttermilk and soda together. Add to other ingredients, along with vanilla and dash of salt. Pour into 9 x 13-inch greased pan. Top with reserved crumbs and bake at 350° for 30 to 35 minutes.
Preheat oven to 400°. Scrub potatoes thoroughly. Cut each potato lengthwise into 6 wedges. Place wedges into a medium bowl and cover with cold water, let stand for 30 minutes. Drain and pat dry with a paper towel. Place potatoes and oil in a medium bowl and toss to coat evenly.
Mix all ingredients well. Put in loaf pan. Bake 1 hour at 350°. Let stand 5 minutes before slicing.
Saute onion and garlic in 1 tablespoon vegetable oil. Add ground turkey and brown, then drain. Stir in tomato sauce, mushrooms, water and oregano. Boil, then remove from heat. Combine cottage cheese, Parmesan cheese, drained spinach, egg whites, 2 teaspoons vegetable oil and salt.
In a small mixer bowl, beat cream cheese with an electric mixer until fluffy. Add sour cream and the 2 tablespoons brown sugar. Beat until smooth. Reserve 1 strawberry for garnish. Halve remaining strawberries and arrange evenly in the bottom of a shallow 8-inch round broilerproof dish. Spoon cream cheese mixture over berries. Sieve the 1/4 cup brown sugar evenly over cream cheese mixture. Broil 4 to 5 inches from heat for 1 to 2 minutes or until sugar turns golden brown. Slice reserved berry; arrange atop dessert. Serve immediately. Yield: 8 servings.
Mix salt, pepper, thyme and rosemary. Roll roast in mixture; place in glass dish. Pour sauce over toast. Cover with Saran Wrap (fold back one corner). Cook in microwave for 5 minutes on High, then for 20 minutes on Medium. Turn and re-cover. Cook 20 to 30 minutes on Medium.
Cream together the sugar and oleo. Add eggs and beat well. Mix flour, soda, cinnamon and salt. Add to creamed mixture until well mixed. Stir in 4 cups of diced apples and nuts; mix well. Bake at 350° for 45 to 60 minutes until done.
Grate the ginger. Brew it as you would regular tea in about 1 quart of water for 20 to 30 minutes. To brewed mixture, add the lemon juice and honey to sweeten to taste. Water may also be added if brew is too strong.
Cream butter. Gradually add sugar and beat until light. Add egg yolks, one at a time, beating after each addition. Beat in honey. Sift dry ingredients and add alternately with milk and beat only until smooth (if butter flavoring is used, add to milk). Stir in nuts and fruits. Beat egg whites until stiff and fold it. Pour into loaf pan (9 x 5 x 3-inch), lined with wax paper. Bake in preheated moderate oven (350°) for one hour, or until done. Cool cake in the pan for 5 minutes, then turn cake out on a rack and gently peel off paper. Turn cake right side up to cool. Serve plain or frosted.
In large bowl sift together dry ingredients. Add rest of ingredients. Mix until blended, but do not beat. Bake in a greased 10-inch tube pan at 350° for 80 minutes until cake tests done. (Cake will crack on top slightly.) Cool on wire rack and then remove and serve with powdered sugar or plain. Cake will stay moist and fresh if wrapped and refrigerated.
Prepare pasta according to package directions. Heat sauce and crabmeat in medium saucepan until hot; add pasta, heat through. Top with cheese.
Cream sugar, eggs and shortening; add peanut butter. Mix well. Add flour, milk and baking powder; beat well. Cook in layers.
Mix the first three ingredients together. Sprinkle the dry jello powder over the top. Mix all together. Refrigerate at least 2 hours before serving.
In a bowl, beat the egg whites, eggs, milk, seasoned salt and pepper. Pour into a 10-inch ovenproof skillet coated with nonstick cooking spray. Sprinkle with the ham, broccoli, cheese, tomatoes and onion. Bake, uncovered, at 350° for 30 to 35 minutes or until eggs are almost set. Broil 4 to 6-inches from heat for 1 to 2 minutes or until the eggs are set and top lightly browned. Yield: 6 servings.
Bring the water, cocoa and oleo to a boil. Pour over the flour and sugar; mix. Combine the remaining ingredients; add to first mixture. Bake in greased cookie sheet at 400° for 20 minutes. Make frosting while cake is baking.
Brown chops on both sides. Arrange in buttered casserole dish. Place 1 tablespoon of dry rice on each pork chop, then slice of onion, green pepper and tomato. Pour bouillon over all. Season with salt and pepper. Cover; bake about 50 minutes in 350° oven. Serves 4.
Slice hot dogs crosswise. Combine in small bowl the mustard, mayonnaise and horseradish. Mix ingredients to taste. Spread on bottom slice of hot dog and add a thin slice of crosswise cut dill pickle. Cover with the top slice of the hot dog and secure with toothpicks.
Mix and pour into a 1 1/2-quart casserole. Bake uncovered for 1 hour at 350°.
Butter 9 x 11-inch pan. Place sheets of pastry one at a time, buttering each until you do ten. Toss nuts, brown sugar and coconut together. Cover pastry with 1/2 mixture. Repeat with ten more sheets (one at a time, buttering each one). Add remaining nut mixture. Add 10 more sheets (with butter). Bake 45 minutes at 350°.
Turn yams into greased 1-quart casserole. Top with sliced turkey. Sprinkle with salt and pepper. Blend marshmallow cream and lemon juice. Pour over turkey. Cover and bake in moderate oven at 375° for 25 minutes. Makes 4 servings.
Soak beans in cold water for 3-4 hours. Drain and pour over fresh water. Boil together in a pot the oil, carrots, onion and celery. When beans turn tender, add sliced chiles, tomatoes, and mint, salt and boil for another 15-20 minutes. Serve with fine chopped parsley.
Mix Eagle Brand milk and lemonade together. Mix well. Add the Cool Whip and food coloring to the milk and lemonade mixture. Refrigerate. These can be topped with Cool Whip, if desired. Makes 2 pies.
Simmer raisins in water for 15 minutes. Set aside. Mix flour and spices. Cream butter and sugar, beat in eggs, then raisins. Beat until smooth. Mix all ingredients well and pour into greased pan.
Preheat oven to 400°. Beat eggs in a large bowl. Stir in sugar, corn syrup, melted butter, chocolate and vanilla; mix thoroughly but do not overbeat. Sprinkle pecans in shell. Pour filling mixture over pecans. Bake for 15 minutes. Lower heat to 325° and continue to bake until filling is puffed and set about 45 to 50 minutes.
Mix together. Roll in small balls. Dip balls in Chocolate Mixture, leaving top of ball uncoated. Use toothpick to dip in chocolate.
Debone chicken. Arrange in bottom of casserole dish (9 x 13-inch). Melt butter and pour over chicken. Arrange onion and peas over chicken.
Whip with electric mixer until creamy. Stir in 1 tsp. celery seed. Will keep in refrigerator for several weeks. On greens, the salad will keep in the refrigerator for several days, it need not be thrown away. Makes 2 cups. Use on lettuce or cabbage.
In large bowl combine all gelatin. Add boiling water, all 4 cups. Stir until dissolved and pour it into a 13 x 9-inch pan. Chill until firm. Cut into squares. Makes 9 dozen.
Form a pocket with heavy-duty aluminum foil. Put potatoes in foil and top with butter and seasoning. Close foil and bake at 400° for 45 minutes.
Mix flour with sugar. Add egg yolks and beat. Pour milk in top of double boiler and allow to get hot. Add a little hot milk to beaten egg mixture; pour into milk gradually and stir constantly. When spoon is coated with custard, add vanilla to taste. (This is thin custard though a little thickened.) Beat egg whites until stiff. Add 2 tablespoons sugar to each egg white, one at a time while beating. Pour custard into buttered casserole dish. Spoon stiff meringue (the beaten whites) on top. Brown in preheated 350° oven. This is delicious served warm or cool.