HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Coat chicken with sour cream. Dredge in stuffing mix. Place in shallow baking dish. Bake 35 minutes or until done. Baste with mixture of melted butter and vermouth every 15 minutes while baking. Makes chicken special.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook for 5 minutes. Add soup. Simmer uncovered 10 minutes. Stir in sour cream and heat through. Do not allow to boil. Sprinkle with parsley. Serve over noodles or rice. Serves 4 to 6.
Mix all ingredients well. Store in airtight container. Use 1 teaspoon of mixture per cup of hot water. Sprinkle in "red hots" (candy) if desired.
Combine sugar and oil in mixing bowl. Add soda to applesauce. Combine sugar and oil. Beat at medium speed for 1 minute. Add raisins and nuts. Sift together flour, cocoa, cinnamon, cloves and allspice and add to first mixture. Beat at medium speed for 2	minutes. Pour	batter	in greased and floured 10-inch tube pan. Bake at 325° for 70 minutes. Let cool in pan, then remove to cake plate.
Combine brown sugar, oleo, syrup and salt. Boil 5 minutes (or cook in microwave and boil 3 minutes). Stir soda in well until mixture is a very light brown. Spray two large 9 x 13-inch cake pans with Pam. Divide popcorn between two pans and pour caramel mixture over popcorn and stir (or put popcorn in large grocery sack), pour caramel over and shake until coated. Cook in microwave for three minutes, turning sack after each minute. Place in a 250° oven for 1 hour. Stir every 15 minutes or it will burn. Nuts can be added before baking. Store in airtight container.
Put all ingredients except butter and flour into pot. Cover and simmer 30 minutes. Melt butter; stir in flour, then stir into sauerkraut mixture. Remove from heat and keep covered 5 minutes.
Cook macaroni and drain. Brown onions, seasonings and beef. Mix all ingredients together and put in a greased baking dish. Sprinkle grated cheese on top. Bake at 350° for about 30 or 40 minutes.
Heat oven to 350°. Grease bottoms only of 2 loaf pans, 9 x 5 x 3-inches or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2-inches. Mix shortening and sugar in a large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake until a wooden toothpick comes out clean, about 1 hour and 10 minutes.
Mix pudding according to directions and set aside. Cream butter and cream cheese together. Add powdered sugar. By hand, add cool whip and pudding to butter mixture. In the bottom of a bowl or 13 x 9-inch cake pan, place some vanilla wafers, then a layer of bananas, then pudding mixture. Continue to layer, then refrigerate.
Saute onions in butter for 3 minutes. Add water and bouillon cubes. Add cooked broccoli and reduce heat, add milk and cheese chunks, stir until melted and season with pepper. Yields 3 quarts.
Wash raisins in hot water and drain. Cream shortening with sugar; then add beaten eggs and milk. Combine with oatmeal and raisins; mix well. Add flour sifted with soda, salt and cinnamon. Beat thoroughly. Drop onto greased pans and bake about 12 minutes in a moderate oven (350° to 375°). Yields 3 dozen.
Mix ingredients and pour into 13 x 9 x 2 1/4 pan. Bake 40 minutes at 325°.
Melt the cream cheese and 1 stick butter or margarine using a double boiler or microwave. Saute shrimp, onion, pepper and celery in 2 tablespoons butter. Add to the first mixture. Add soup, mushrooms, seasonings, crab meat and rice. Mix well and place in a 2-quart casserole. Top with mixture of cheese and cracker crumbs. Bake at 350° for 25 to 30 minutes until bubbly. Cool slightly and serve.
Mix this like a pie crust. Pat in 9 x 13-inch pan and bake at 350° for 10 to 15 minutes.
Mix flour, salt, soda, cinnamon and sugar together. Then add strawberries, eggs, Crisco oil and nuts. Mix well and pour into 2 large or 4 small loaf pans. Bake at 350° for 1 hour. Store in refrigerator well wrapped. The flavor improves the longer it is stored.
Mix all ingredients and put in a large baking dish. Pour extra ketchup on top and spread over meat loaf. Salt and pepper to taste. Bake at 350° for 1 hour.
Blend and put in oven proof dish. Sprinkle with almonds. Bake at 375° for 15 minutes.
Combine first four ingredients. Heat olive oil and saute onion, pepper and garlic. Remove from heat and cool. Add to olive mixture and toss. Pound turkey slices flat. Spread mixture over top of each slice. Roll tightly and secure with toothpicks. Cover and chill.
Spread sugar cookie batter in well greased pizza pan. Bake 10 minutes at 350°. Cool.
Combine bread crumbs, Parmesan cheese, garlic powder, pepper and parsley flakes. Mix well. Roll chicken pieces first in the dressing, then in crumb mixture. Place in a baking dish which has been sprayed with Pam. Bake uncovered in 350° oven for 50 to 60 minutes or until tender. I find that the crumb mixture is ample to coat 6 to 8 pieces of chicken, especially if they are small. I have used thighs in place of breasts and it also is a good coating for pork chops or fish (decrease the cooking time for fish). I use the Pepperidge Farm herb seasoned stuffing instead of bread crumbs.
Dissolve first 4 ingredients in hot water and cool until syrupy. Whip evaporated milk. Fold 2 mixtures together. Pour in graham cracker crust. Refrigerate.
Cook first 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomato and green chiles and next 4 ingredients. Cook, covered, over medium heat for 15 minutes, stirring occasionally. Uncover and cook 15 more minutes; remove from heat. Sprinkle lettuce and next 5 ingredients over hamburger mixture. Stand tortilla chips around edge of skillet. Serve with chips and salsa. Yield: 6 servings.
In plastic bag, mix flour, cheese, salt and pepper. Shake potato chunks in mixture to coat. Melt margarine in baking dish. Put coated potatoes in butter in 1 layer. Bake at 375° for 45 minutes, turning once during cooking.
Have ingredients at room temperature while mixing together. Roll into small balls. Bake at 400° for 10 minutes.
Brown sausage, onion, pepper and garlic. Add rest of ingredients except macaroni and cheese. Simmer for 30 minutes. Add macaroni; cook 20 minutes. Serve with cheese on top.
Cook sausage in frying pan and drain off grease. In a large bowl, beat eggs. Add milk, mustard, cubed bread, cheese and sausage. Grease a 9 x 13-inch pan. Pour egg mixture into it. Cover with plastic wrap and refrigerate overnight. Remove cover and bake in a 350° oven for 45 to 60 minutes until knife comes out clean. Let sit a few minutes. Slice and serve.
Make paste of vinegar and cocoa. Cream butter and sugar. Add vinegar and cocoa mixture. Add flour, soda and salt together with milk, vanilla and coloring. Makes 3 layers. Grease and flour pans. Bake at 350° for 25 to 30 minutes.
Mix all together. Put on warm heat while mixing; do not boil. Pimento can be optional. Good on dark bread.
For icing, mix well instant vanilla pudding mix, Cool Whip and crushed pineapple. Set aside until cake has cooled. For cake, mix Duncan Hines cake mix, mandarin oranges, oil, and eggs. Bake at 325° in three layers for 20 minutes. When cake has cooled remove from cake pans and ice cake making a three-layer cake. Put in refrigerator over night.
Drain pineapple juice into a bowl; set pineapple aside. Add sliced bananas to pineapple juice. In a large bowl, combine cranberry juice and sugar. Remove bananas, discarding juice and add to cranberry mixture. Stir in pineapple, Cool Whip and nuts. Pour into 13 x 9-inch dish. Freeze until solid. Remove from freezer 15 minutes before serving.
Saute celery and onion in butter in a saucepan until onion is soft. Blend in the flour, salt and garlic salt. Add milk and soy sauce and cook, stirring constantly, until thickened. Remove from heat; add cheese and stir until melted. Stir in the chicken. Drain the water chestnuts. Stir into chicken mixture. Place layers of noodles and chicken mixture in a 1 1/2-quart casserole, beginning and ending with noodles. Bake at 375° for 25 to 30 minutes or until hot and bubbly.
Mix all ingredients in a large pan. Drop on cookie sheet. Bake at 350° for 10 to 12 minutes. Yields approximately 12 dozen.
Brown ground beef and drain. Add the tomatoes, tomato sauce, salt, sugar and garlic to taste. Simmer 5 to 10 minutes. Cook noodles and drain. Blend sour cream and cream cheese with noodles. In a 3-quart casserole dish, layer meat sauce, noodles and grated cheese. Top with meat sauce. Bake at 350° for about 35 minutes.
Melt butter and then add enough flour to thicken. Mix well and add broth, 1 can at a time. Stir each can in well. Add chopped giblets and chopped eggs. Let simmer for 30 to 40 minutes. Salt and pepper to taste. Add flour or broth as needed for your desired thickness.
Combine apples, bananas, raisins and nuts; mix with salad dressing and serve over lettuce and pineapple ring.
Bake brownies according to package directions. Cool. Punch holes in brownies with fork and pour Kahlua over brownies. Set aside. Whip up chocolate mouse according to package directions. Break up half of the brownies and place in the bottom of a glass bowl. Cover with half of the mousse; layer with half of the candy, then add half of the whipped topping. Repeat layers.
Cook beef, onion and bay leaf; drain off fat. Add rest of ingredients; bring to a boil. Cover and reduce heat to simmer. Simmer for 1 hour.
Combine vegetables and cheese. Squeeze juice from lemon over vegetables. Add remaining ingredients. Stir well. Chill until ready to serve. Serves 4 to 6.
Pare carrots and slice. Cook in salted water 10 minutes only. Drain and let cool. Mix other ingredients and cook 5 minutes. Pour over carrots. Put in container; refrigerate. Serve cold. Will keep for days.
Melt butter. Remove pan from fire and add flour and salt, slowly add milk. Return to fire. Bring to boil for one minute.
Heat oven to 425°. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon and salt. Mix with apples. Turn into pastry and dot with butter. Cover with top crust. Cut slits in crust and sprinkle with sugar. Cover edges of crust with aluminum foil. Bake for 40 to 50 minutes. Makes a 9-inch pie.
Melt margarine and mix with graham cracker crumbs. Prepare Dream Whip according to package directions, then add sugar and cream cheese; mix well. Place 1/2 of the graham cracker crumbs in large dish. Then, layer 1/2 the whipped cream, the can of pie filling and the other 1/2 of the whipped cream; put remaining graham crackers on top. Refrigerate.
Clean, peel, deseed and cut squash into 1-inch pieces. Melt butter in a heavy large pan over medium-high heat. Add leeks and stir 4 minutes. Add squash and stir to coat with butter. Mix in stock, thyme and salt. Bring to a boil; reduce heat and simmer until squash is tender, about 40 minutes. Puree soup in batches in processor or blender. Return to large pan. Mix in cream and milk. Reheat soup over low heat, stirring constantly. Add freshly ground pepper. Ladle soup into bowls. Sprinkle with Parmesan cheese. Garnish with optional chopped chives or parsley. Serve and enjoy!!
Place chicken pieces in baking dish. Put 1 slice cheese on top of each piece of chicken. Combine soup and water and spoon over chicken. Sprinkle stuffing mix over soup mixture. Pour melted butter on top of stuffing mix. Cover with foil. Bake at 350° for 45 to 55 minutes.
Mix oil, vinegar, paprika, sesame seeds, poppy seeds to make dressing. Toss spinach and strawberries. The dressing can be made the day before. Stir the dressing as you serve on the salad.
Whisk the cocoa powder, powdered sugar and milk in the top of a double boiler over boiling water until smooth. Add the chocolate chips and stir until the chips are melted. Stir and lower the heat to a simmer.
Pour 1/2 macaroni into a 1 1/2 quart greased baking dish. Put slices of Velveeta on macaroni. Pour in remainder of macaroni and put sliced Cheddar on top. Mix margarine, eggs, milk and water and pour over layered macaroni. Bake at 375° for 25 to 45 minutes until cheese on top is browned. (For thinner sauce, add more liquid; for thicker sauce, reduce liquid.)
Slice zucchini in thin slices. Butter casserole dish and spread with corn flakes cereal. Layer zucchini. Top with slices of tomato. Sprinkle with minced onion, parsley, basil and oregano. Dot with butter and cover with grated cheese. Cover and cook at 350° for 1 hour.
Toss first 4 ingredients together. Combine rest of ingredients. Pour over the first ingredients. Toss to coat thoroughly. Cover and refrigerate for 1 hour before serving.
Melt 1/2 cup butter. Add the cocoa, 1/2 cup powdered sugar, nuts, coconut, egg, vanilla and crushed graham crackers. Mix well and press down in a 9 x 13 pan.
Mix all ingredients together. Bake in a greased casserole for 40 minutes at 350°.
In a bowl, combine eggs, shredded vegetables, parsley, salt and 1/8 teaspoon pepper. Stir in matzo meal. Shape into flat cakes, using 1 to 2 tablespoons mixture for each.
Moisten bread crumbs with milk. Combine with ground beef, salt and pepper. Shape mixture into balls. Place in baking dish. Combine remaining ingredients to make barbecue sauce. Pour over meatballs. Bake, uncovered, for 45 minutes at 375°.
Dissolve jello in boiling water and cool with 6 or 7 ice cubes until partially set.
Bake one of the pie crusts in a dish. Cut chicken up; then add the soups and Veg-All. Cover with other pie crust. Cook on 350° for 1 1/2 hours or until brown on top.
Stir boiling water or juice into Jell-O in large bowl 3 minutes or until completely dissolved. Pour into 13 x 9-inch pan. Refrigerate at least 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with cookie cutters all the way through the Jell-O. Lift from pan. Makes about 24 pieces.
Mix dry ingredients together; add soda to buttermilk and add and mix like biscuit dough. Roll out on floured board to about 1/4 to 1/2-inch thick. Cut into strips and twist and hook ends together. Fry in deep hot fat. We dip ours in syrup and eat; it is like the bread used for elephant ears.
Brine: Boil water, vinegar and salt 5 to 10 minutes; allow to cool to lukewarm.
Mix well and shape into balls, about the size of a walnut. Roll in sugar and refrigerate.
Dip chicken in melted butter. Combine cornflake crumbs and herbs. Roll buttered chicken in crumb mixture to coat. Bake at 350° for 1 hour in shallow baking pan. Do not crowd.
If canned shrimp are used, soak them in cold water for 2 minutes. Drain them and moisten with lemon juice.	Then add celery, mayonnaise, salt, pepper and celery salt. Garnish the salad with the eggs, olives and watercress. Serve on tomato slices. Makes 4 servings.
Fry first 3 ingredients and drain. Add next 3 ingredients and mix. Spread on party rye bread. Bake at 350° for 15 minutes. Can be frozen ahead of time.
Mix first 3 ingredients together and press mixture into 9 x 13-inch pan (sprayed with Pam). Mix last 3 ingredients and pour over crust. Bake at 350° for 40 minutes. Cut into squares.
Dissolve the cornstarch in 1 cup of milk. Heat the remaining milk and add cornstarch, stirring constantly. Add the well beaten egg yolks and sugar. Stir constantly and cook over low heat forever, about 45 minutes, until the mixture coats a metal spoon. After cooking, add melted chocolate and stir in. Cool several hours or overnight in refrigerator, if possible. When ready to freeze, beat the egg whites, salt and vanilla to a froth and add to the chilled mixture. Stir in cream and pour into 5-quart freezer; add additional milk if needed to fill line. Freeze in hand or electric ice cream freezer. Pack down for an hour or so. Enjoy.
Stir-fry strips of beef in 2 tablespoons cooking oil in Dutch oven. When done, remove to a bowl. If needed, add more oil to Dutch oven to stir-fry tomatoes, green pepper, onion and mushrooms. Season with soy sauce, hot pepper sauce, salt and pepper. Add stir-fried beef and 1 can of Chinese vegetables. Thicken sauce with cornstarch that has been blended with 2 tablespoons water. Serve over cooked instant rice.
Cover the beans with water and allow to soak overnight or for several hours. Drain. Cover with water again and add onions, sausage, bouillon granules, bay leaves, tomatoes, salt, and Worcestershire. Cook until beans are tender. It may be necessary to add a little water during cooking. Remove bay leaves. Taste and adjust seasoning, if needed. About 10 servings.
Melt butter and add to cake mix. Mix to form a ball. Take 3/4 of ball and press into 13 x 9-inch pan. Add pears that have been cut into small pieces. Sprinkle cinnamon over pears. Mix eggs, softened cream cheese and confectioners sugar. Pour over pears. Crumble rest of cake mix on top. Cook at 350° for 35 to 40 minutes or until top is lightly browned.
Place all ingredients except for peas in a large pot. Bring to a boil. Turn heat to low to medium and simmer, 20 to 30 minutes or until liquid is absorbed. Mix in peas. Heat 2 to 3 minutes and serve.
Mix egg, applesauce and vanilla and let sit. Cream together sugar and Spry. Add cocoa, flour and baking soda to sugar and Spry and blend. Mix well with wet ingredients. Bake in pan with hole at 350° for 1 1/2 hours. Frost with white sauce icing.
Cook macaroni and drain. Rinse in cold water to cool quickly. Combine all other ingredients in macaroni and mix well. Keep in refrigerator.
In large mixer bowl, combine 3/4 cup of the flour, the cornmeal, yeast and baking powder. Heat and stir together milk, shortening, sugar and salt just until warm (115° to 120°) until shortening almost melts. Add to dry ingredients in mixer bowl; add egg. Beat on low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. At low speed, beat in remaining flour 2 minutes or until smooth. To mix and bake the same day, let batter rise 1 hour; drop into muffin pans and let rise 45 minutes.
Place the water, eggs, flour and salt in the bowl of an electric mixer. Beat at medium speed for 3 minutes or until batter is smooth and some bubbles start to appear. Let the batter rest at room temperature for 30 minutes.
Melt butter in frying pan. Add sliced or chopped onions. Add mushrooms. Simmer 5 minutes. Add soy sauce and simmer 15 minutes.
Cook macaroni according to package directions. Drain; combine eggs and milk in a large bowl. Stir in margarine, cheese and seasoning. Spoon mixture into 2-quart casserole dish. Dot with margarine. Bake at 325° for 40 to 60 minutes.
Peel, core and grind pears. Weigh after grinding. Add sugar, no water required. Cook until pears are tender and syrup thickens. Add pineapple and honey and cook until thick. Seal while hot.
Cut chicken livers in half. Slice water chestnuts in 1/3. Marinate chicken livers and water chestnuts in teriyaki sauce for 3 to 4 hours. Keep refrigerated.	Drain off sauce. Cut bacon in 1/2. Wrap bacon around chicken liver and water chestnut. Secure. Roll in brown sugar (optional). Broil or bake at 500° until done. Turn occasionally. Serve hot.
Cut tops off tomatoes. Gently scoop out pulp from centers, leaving a 1/4-inch thick shell. (Pulp can be saved for later use in soups and stews.) Turn shells upside down to drain. Sprinkle shells with salt; set aside. In a mixing bowl, cream cottage cheese and cream cheese together. Stir in apple, orange, nuts and 1/4 teaspoon salt. Stuff tomatoes 1/3 to 1/2 cup full. Garnish with orange sections and nuts. Chill. (This recipe is unusual but good.)
In a bowl, mix all the ingredients together. Serve on lettuce leaves. Serves 2.
Brown beef, sausage, onion and garlic. Drain fat. Stir in spaghetti sauce, mushrooms and seasonings. Simmer, covered, stirring occasionally. Set aside. Combine Ricotta, 3 cups Mozzarella, 1 cup grated cheese and eggs in a large bowl. Mix thoroughly and set aside. Spread one cup meat sauce in bottom of 13 x 9-inch pan. Layer 4 noodles, cheese mixture and meat sauce. Repeat layering once, conserving 1 cup meat sauce. Top with remaining 4 noodles and remaining 1/4 cup grated Parmesan and Romano cheese. Cover with foil and bake 1 hour in a 350° oven. Remove foil. Top with remaining Mozzarella and return to oven until cheese melts. Remove from oven and let stand 10 minutes before cutting.
In medium bowl, combine flour, 1 teaspoon salt and pepper. Add beer, stirring with wire whisk until smooth. Let stand at room temperature 15 minutes to 1 hour.
In large bowl, mix 1/2 cup soup, beef, onion, bread crumbs and egg. In 12 x 8-inch baking dish, firmly shape mixture into 8 x 4-inch loaf. Bake at 350° for 1 hour. Remove loaf from oven and pour off fat.
Cook pudding according to package directions. Mix dry cake mix in pudding until blended. Pour into 9 x 13-inch can pan (greased). Sprinkle chocolate bits and nuts over top. Bake in 350° oven for 30 minutes.
Prepare broccoli according to package directions; drain. In a large pot, saute onion in butter until done. Add prepared broccoli and remaining ingredients. Simmer until cheese melts and blended into soup. Serves 6.
Prepare ground beef according to taco seasoning mix package instructions. Pour refried beans into a 9 x 13-inch pan and spread evenly in bottom of pan; spread chopped olives evenly over beans. Mix salsa with ground beef; simmer approximately 15 minutes. Spread over beans and olives. Sprinkle cheese over mixture; add tomatoes, lettuce and tortilla chips. Use sour cream as desired.
Cream sugar, shortening and eggs. Add flour and salt, alternating with milk. Add food coloring and vanilla. Pour into greased tube pan. Bake at 350° for 1 1/2 hours.
Put 1/2 of rice in shallow casserole dish. Add ham, 2/3 of cheese and eggs. Add remaining rice. Mix mushroom soup and chicken broth together. Pour over casserole. Top with remaining cheese. Cook at 350° for 30 to 35 minutes.
Mix all in bowl and pour in shell. Bake at 425° for 40 to 45 minutes.
In small saucepan, sprinkle gelatine over 1/4 cup milk (reserving 1/4 cup). Let stand 1 minute, then stir over low heat until gelatine is completely dissolved, about 5 minutes.
Place all ingredients in a 1-quart saucepan and put over low heat until melted. Brush over ribs or kabobs. Makes 1 cup.
Trim fat from chops and heat the fat in skillet (or use nonstick spray). When the fat has melted, remove trimmings and add pork chops. Brown chops in pan and season with salt and pepper. Combine remaining ingredients in a bowl. Place chops in a casserole dish and pour mixture over them. Cover; bake at 350° for 45 to 60 minutes.
Arrange 1/3 of sliced cake on the bottom of a trifle dish or large decorative bowl. Prepare pudding according to package directions. Place 1/3 more cake pieces around inside of bowl, using half of pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries. Yields 8 to 10 servings.
Combine nuts and fruit. Put in flour, sugar, baking powder and salt. Mix well, using hands. Beat eggs until foamy. Add to mixture. Blend well. Use small baking cups. Fill cups full. Bake at 300° for 35 to 40 minutes.
Pour undiluted soup over meat in pan. Add drained mushrooms, sherry and onion. Cover and bake at 275° for 3 1/2 to 4 hours. Serve over noodles or rice.
In bowl, sift together first 5 ingredients. Cut in butter until it resembles small peas. Add fruit. Stir in buttermilk, little by little, with the blade of a knife. As soon as dough gathers, stop adding buttermilk. Knead gently, only enough to form into 2-inch balls. Roll out on lightly floured board into 1/2-inch thick rounds and into pie slice wedges. Place on greased baking sheet. Brush tops with milk. Bake in preheated 450° oven for about 20 minutes. Split, butter and serve with jam. Makes 2 dozen.
Mix well the first 6 ingredients. Shape into 12 (3 x 2-inch) loose rolls. Remove 12 or more leaves from cabbage, enough to cover 12 meat rolls. Parboil cabbage leaves in a small amount of water until leaves wilt. Wrap each meat ball in a leaf of cabbage. Put rolls in a tall baking casserole and cover with tomato juice. Sprinkle with a little pepper and salt and cover tightly. Bake at 325° or 350° for 2 1/2 to 3 hours. More tomato juice can be added during baking.