HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter with poppy seed added. Pour butter mixture over the crackers. Mix chicken, sour cream, soup and 1 cup chicken broth. Line casserole with cracker crumbs (save enough for top). Pour chicken mixture over this and top with cracker crumbs. Bake until bubbly (about 45 minutes) at 350°.
Fillet duck breast and beat each one thoroughly; salt and pepper to taste. Go a little heavy on the pepper. Shake or roll in flour. Have coals very hot. Place frypan on coals; put oil (about 1-inch) in pan. Place fillets in oil. Cook until brown. Do not overcook; 4 or 5 minutes will do if oil is very hot. Turn once.
Roll out crescent rolls and separate. Slice lengthwise partly through each hot dog. Stuff with 1/2 slice cheese. Roll in crescent roll from wide end. Bake as directed for the rolls.
Pound veal as thin as possible. Brown in butter 5 to 7 minutes on each side. Remove from skillet. Combine tomato puree and seasonings in same skillet. Cook 5 minutes, stirring until thoroughly heated. Remove from heat; push sauce to side of skillet, topping with slices of cheese. Cover with remaining sauce. Blend bread crumbs, grated cheese and melted butter. Sprinkle over sauce. Broil about 4-inches from heat for 3 to 5 minutes or until crumbs are lightly brown. Serve immediately. Serves 6.
Fry bacon leaving grease in skillet. Add chopped bell pepper and saute until wilted look. Add bread and let soak up grease. Add crumbled up bacon. Add pork and beans. Top with cheese slices. When cheese is melted, serve. (Good with French fries or just by itself.)
Cook squash and onion together in salted water until tender; drain thoroughly. Crumble muffins and add to squash. Beat egg in a large bowl. Add squash and corn bread crumbs. Beat together thoroughly. Heat oil in deep fat fryer until very hot. Take squash mixture by big spoonfuls and roll in bread crumbs on wax paper. Drop into fryer. Cook, 4 at a time, about 3 or 4 minutes or until golden brown. Drain on paper towels. These are good frozen and reheated.
Preheat oven to 350°. Pour the cherry pie filling into an ungreased 9 x 13-inch glass dish. Spread evenly on bottom. Then sprinkle cake mix over the pie filling. Do not pat down. Melt margarine. Pour evenly over cake mix. Bake 45 minutes or until a toothpick comes out clean.
Add beet juice to sugar. Heat to boiling to melt sugar and jello. Mix with beets. Add 2 tablespoons horseradish and mold as desired.
In a 2 quart saucepan, combine sugar, Karo syrup, 1/4 teaspoon salt and 1/2 cup water. Cook until sugar is dissolved. Beat egg whites to stiff peaks. Pour syrup into egg whites slowly, beating continuously. Beat until mixture looks dull and holds its shape. Add nuts and cherries, if desired. Drop by teaspoon onto waxed paper.
Combine the soy sauce, water, minced garlic and nutmeg in a bowl; stir to blend. Add the ground meat; mix lightly but thoroughly. Form into meatballs 1 inch in diameter. Arrange in a lightly oiled baking dish. Bake, uncovered, at 350° for 15 minutes. Place on a heated tray or in a chafing dish. Serve with toothpicks. Makes 24 meatballs.
Blend together the milk and egg. Add gradually to pancake mix. Stir in sugar. Stir in corn and raisins. Heat enough vegetable oil in deep frypan to float corn fritters. Drop from tablespoon into hot oil; do not crowd. Fry fritters 3 to 5 minutes; drain on paper toweling.
Mix all ingredients together. Pour into casserole and bake at 350° for 35 minutes. Remove and put Swiss cheese on top. Bake 10 minutes longer.
Scald milks; add bread and let stand until cool. Mix sugar, eggs, vanilla and butter. Combine the bread-milk mixture. Bake in greased 2-quart casserole for one hour at 350°. Serve with Whiskey Sauce.
Saute onion in 1/2 stick margarine. Cook and drain broccoli. Add rice and remaining margarine to onion. Add soup. Use salt and pepper to taste. Put cooked broccoli into baking dish. Pour rice and soup mixture over broccoli. Top with grated cheese. Bake at 350° until heated through.
Mix butter, sugar, egg and vanilla; mix thoroughly. Combine in another bowl the flour, baking powder, baking soda and salt. Mix and add to sugar mixture. Mix and refrigerate. Form into small balls, then roll in sugar mixture. Place on ungreased cookie sheet, 2 inches apart. Bake for 8 to 10 minutes at 350°.
Cook to a hard-ball stage sugar, water, corn syrup, salt and margarine, then add vanilla and pour over popped corn. Butter hands and make into balls. Food coloring may be added for colored balls. Makes 12 to 15.
Beat the eggs, sugar and butter for 10 minutes. Add the rest in the order given. Drop on a greased cookie sheet. Bake in a moderate oven about 10 minutes.
In 4-quart casserole, cook meat, green pepper and onion on High for 5 minutes, or until vegetables are tender, stirring once. Stir in remaining ingredients. Cover. Cook on High for 15 minutes, stirring once. Makes 6 servings.
Heat grated peel, orange and lemon juice in double boiler. Mix sugar, cornstarch and salt. Add all at once and stir until thickened and clear. Add butter or margarine and beets and heat in double boiler 15 to 20 minutes. Slices of orange to garnish. Serves 4 to 6.
Brown meat, then add onions and brown. Add rest of ingredients and cook about 20 minutes. Meanwhile, cook 1/2 to 3/4 pound thin spaghetti. Put cooked spaghetti in greased baking dish. Add sauce and top with sliced cheese. Bake at 325° for 1 hour. Can be refrigerated and recommended because taste soaks in if made the day before.
In a large bowl, combine all of the fruit; set aside. In another bowl, combine dry pudding mix, milk and orange juice concentrate. Beat until blended and thickened, approximately 2 minutes. Fold in sour cream; fold into fruit mixture. Cover and chill. Garnish with kiwi fruit and strawberries.
Mix all ingredients together. Form into 2 large balls or 3 small balls. Roll into crushed nuts and/or parsley flakes. Decorate with cherry on top. Let stand in refrigerator overnight before serving.
Fry bacon and crumble. In drippings; add onion and celery and cook until tender. Stir in potatoes, water and mustard. Bring to a boil; reduce heat and cook 15 minutes or until potatoes are tender. Add milk and soup; reheat but do not boil. Add bacon and serve.
Prepare mushroom stuffing. Pound round steak very thin with a meat mallet. Sprinkle with salt and pepper. Place 2 tablespoons stuffing on each piece. Roll as for jelly roll; tie with butcher's string. Coat with flour. Brown several at a time on all sides in margarine in a Dutch oven for 5 to 7 minutes.
Cook hamburger meat in skillet with seasonings and a small amount of salt until done. Cook broccoli with a small amount of water in microwave for about 8 minutes or until tender. Then mix hamburger meat, soup and the cooked broccoli together. Split the rolls a little and fill them with the meat stuffing. Top with grated Mozzarella cheese. Bake at about 375° for about 10 minutes or until done.
Sift dry ingredients into a mixing bowl and add shortening. Combine milk and cherry juice in a separate cup. Add 3/4 cup of liquid to dry ingredients. Add flavorings and beat for 2 minutes. Add remaining liquid and egg whites; beat for 2 minutes. Add cherries and nuts; blend. Pour into greased and floured pan. Bake at 375° for 1 hour in a tube pan for 20 to 25 minutes for layers.
Blend above ingredients with your personalities and you and your spouse will have a marriage that will last forever through anything. (To be served daily.)
Grease well and flour a 9 x 13-inch pan. Cream the margarine and sugar. Add eggs, one at a time, beating well. Add flour and cocoa, mixed. Beat well. Stir in vanilla and nuts. (I like to dredge my nuts with cocoa.) Bake at 350° for 45 minutes. As soon as baked, cover with marshmallows. If they do not melt, return to oven until they do.
Cook onions in butter until tender, stir in flour, salt and pepper. Cook over low heat until smooth. Cool and stir in milk with butter and 1 1/2 cups cheese. Heat for 1 minute. Put potatoes in casserole dish, pour cheese sauce over potatoes. Bake 1 hour at 375°. Put balance of cheese over, sprinkle crumbs and heat 15 minutes longer.
Saute pecans in butter in a skillet for 5 minutes or until toasted. Combine remaining ingredients in bowl, mixing well. Pour into 1 gallon ice cream freezer container. Freeze for 10 minutes, using freezer directions. Add pecans to ice cream mixture. Freeze until firm.
Combine cornstarch, sugar, water and blueberries in saucepan. Cook over medium heat, stirring until thickened. Cool. Combine cracker crumbs and butter; press half the crumbs into bottom of foil-lined 13 x 9 x 2-inch pan. Mash cream cheese until soft. Beat in sugar and vanilla gradually. Fold in whipped topping; drop half the topping mix by spoonfuls over crumbs. Spread gently with spatula. Spread blueberry filling evenly over cheese mixture; spread with remaining cheese topping mixture. Sprinkle with remaining crumbs. Chill overnight. Use foil to remove dessert from pan. Place dessert on platter; cut into squares. Yield: 15 servings.
Combine all ingredients except chicken. Simmer 15 to 20 minutes. Place chicken in 10-inch square pan. Cover with sauce. Bake, covered, for 1 hour at 350°.
Combine the first 7 ingredients. Stir and cook over medium heat until it boils. Add the corn and the pimento.
Combine the first 5 ingredients. Add crumbled biscuits and, if desired, raisins, stirring well. Spoon into lightly greased 9-inch square pan. Bake at 350° for 40 minutes, or until a knife inserted in center comes out clean. Yields 9 servings.
Combine first 4 ingredients; stir well. Roll potatoes in flour. Layer slices in a lightly greased 2-quart casserole dish. Top with melted butter. Bake at 350° for 1 hour.
Dissolve strawberry jello in 2 1/2 cups hot water. Add the cranberry sauce. Pour in mold or pan. For second layer, drain pineapple and set aside. Dissolve lemon jello in 1 1/4 cup hot water. Add small marshmallows. Blend in the cream cheese and salt. Add drained pineapple. Mix well. Chill until partially set, then fold in the Cool Whip or Dream Whip. Pour over first layer. Chill until firm.
Cream together butter, sugar and sour cream. Add eggs and flavorings. Sift together dry ingredients. Fold into cream mixture and beat until smooth. Pour into greased tube pan and bake in a preheated 350° oven for 1 hour and 20 minutes.
Cook pasta and peas as directed. Rinse; drain and cool. Fry bacon; drain; crumble. Slice tomatoes in half. In a large bowl, combine all ingredients. Pour and mix salad dressing on salad shortly before serving.
Sprinkle inside of chickens with Italian seasoning, rub salt and pepper on outside. Combine in bowl broth, water, wine, onion, and garlic. Put chickens in bake pan and pour liquid over the chicken. Place pats of butter on chicken, cover with foil and bake at 350 degrees for at least 2 1/2 hours. Remove foil, brush kitchen bouquet on top of chicken and return to hot oven of 500 degrees, to brown a few minutes. Remove and serve.
In a large bowl, add sugar to yolks, very gradually, beating constantly. Stir in milk slowly, beating constantly; fold in the egg whites and cream. Pour mixture into a punch bowl; chill. Garnish with nutmeg when ready to serve.
Peel and slice cucumbers. Combine remaining ingredients and pour over sliced cucumbers. Marinate in refrigerator approximately 2 hours before serving.
Cut each biscuit in quarters. Mix sugar and cinnamon in a plastic bag and shake biscuits to coat. Layer biscuits in bundt pan. In a saucepan, bring margarine and brown sugar to a boil. Pour over biscuits. Bake at 350 degrees for 45 minutes.
Melt butter, add flour, stirring constantly. Add milk and chicken broth and continue stirring and cook until thickened. Add remaining ingredients, except cheese. Put into buttered casserole and top with cheese. Bake 25 to 30 minutes at 300°. Serves 6 to 8. Serve with bread and salad.
Let bread thaw. Flatten on greased plate. Spread tomato paste to edge. Spread with onion and crumbled sausage. Roll like jelly rolls. Put in greased loaf pan and bake.
Spread evenly the first 4 ingredients in shallow pan and bake 20 minutes at 350°, stirring occasionally. Sprinkle 2/3 of this mixture in a 13 x 9 x 2-inch pan.
Mix cake mix, butter and 1 egg. Press into 9 x 13-inch pan. Then mix 10x sugar, 2 eggs, cream cheese and nuts and pour over first mixture. Bake for 1 hour or until brown on top at 350°.
Sift first 5 ingredients into bowl. Add remaining ingredients. Mix until smooth. Pour into 3 greased and floured loaf pans. Bake at 350° for 1 hour.
Bake 2 cups recipe of corn bread. Saute onion and celery in 2 tablespoons margarine. Add soups. Combine crumbled corn bread and herb dressing mix. Add soup mixture and eggs. Add 1/2 stick melted margarine and broth. Bake at 350° for 45 minutes.
In 3-quart pot, boil chicken for 1/2 hour in 3 quarts of water; save broth. In large soup pot, heat oil. Add flour and stir until smooth and dark brown. This is called the flare. Next, add chopped onions, garlic, pepper and green onions; saute about 5 minutes. Add sausage, cut into pieces, and chicken flier and cut into pieces. Saute about 20 minutes, mixing well. Slowly mix in 3 quarts saved chicken broth and add salt and pepper sauce. Simmer, uncovered, about 30 minutes.
Fry ground meat and onions. Add remaining ingredients. Simmer until ready to serve.
In a large skillet, stir-fry vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 cup spaghetti sauce in a greased 13 x 9-inch baking dish. Arrange 7 noodles over sauce. Layer with half the vegetables, sauce and cheese. Repeat layers. Cover and bake at 350° for 60 to 65 minutes or until bubbly.
Pack radishes in a glass screw top quart jar. Dissolve salt in boiling water and cool. Add remaining ingredients to water and pour over radishes. Close jar firmly and place in a warm room for one week. These hot, salty and very crunchy pickles will keep in the refrigerator for 3 months. Makes 1 pint.
Beat 1/2 cup sugar into egg whites; add 1/4 teaspoon salt and stir in milk slowly. Cook in double boiler until mixture coats spoon, stirring constantly. Cool. Add 1/8 teaspoon salt to egg whites and beat stiff. Add remaining 1/4 cup sugar; beat well and add to custard with vanilla. Mix thoroughly and chill 4 hours. Pile lightly in punch cups. Sprinkle with freshly grated nutmeg. Serves 6 to 8.
Mix chicken, celery, green pepper, onion and avocado. Combine mayonnaise, cayenne, salt, pepper, lemon juice and sour cream. Beat well until light and fluffy. Pour dressing over chicken mixture. Toss lightly. Serve on lettuce. Sprinkle each serving with paprika.
Boil yams until tender. Cool, peel and slice in 1/2-inch slices. Arrange in greased casserole dish. Combine other ingredients; cook over medium-high heat until hot and thick and bubbling (stirring constantly). Pour over yams. Bake in moderate oven until evenly hot and bubbling. Cool for 30 minutes before serving. (Nice with Thanksgiving turkey.)
Beat together eggs, sugar and oil. Sift together flour, salt, baking soda and cinnamon. Add to egg mixture. Fold in apples and nuts. Use mixer at low speed. Pour into greased and floured 15 x 10-inch pan. Bake for 40 to 45 minutes at 350°. Remove from oven and cover with sifted confectioners sugar. Cut into bars.
Cook gently until done; will be almost dry. Add 1 cup tomatoes cut in chunks. Stir and cook until tomatoes are hot.
Cook the rice and let cool. Beat eggs well and slowly add oil while still beating. Add milk to rice in casserole dish, then add egg mixture, cheese, chili, onion, parsley and seasonings. Save a little cheese for the top. Bake at 400° for 45 minutes.
Scoop ice cream into 6 balls; freeze until very firm, at least 5 hours. Cut oranges crosswise in half; cut thin slice from bottom of each half. Cut around edges and membranes; remove fruit and membranes from orange shells. Line bottom of each shell with fruit. Refrigerate.
Mix flour, oleo and nuts and line 9 x 12 x 2-inch deep dish pan. Bake at 325° for 25 minutes. Cool. Mix cream cheese, Cool Whip and sugar. Spread on crust. Mix both pudding mixes with 2 1/2 cups milk. Spread on cream cheese mix. Add more Cool Whip and sprinkle with chopped nuts.
Begin 1 hour ahead. In medium bowl with fork, combine flour and salt. With pastry blender or 2 knives used scissor fashion, cut in lard and shortening until mixture resembles coarse crumbs. Sprinkle in cold water a tablespoon at a time, mixing lightly with fork after each addition until pastry just holds together. With hands, shape pastry into a ball. Wrap in waxed paper and refrigerate about 30 minutes while making pie filling, if desired.
Melt butter in saucepan. Add dried beef. Cook slowly 5 minutes or until edges begin to curl. Remove from heat. Blend in flour and pepper. Stir in milk. Bring to boil over low heat, stirring constantly. Boil 1 minute. Serve over toast.
Boil the sugar, shortening, spices, salt, dates and raisins for 15 minutes. When cooled, add eggs, soda (dissolved in boiling water), flour, mixed fruit, cherries and nuts. The mixture will be stiff (I use my clean hands). Bake in greased pan in a 325° oven for about 1 1/2 hours. (I add a little brandy or rum.)
Preheat oven to 375°. Cook sausage until done. Crumble, then drain. Prepare pie shell. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour into shell. Bake for 40 to 45 minutes. Cool on a rack for 10 minutes. Makes 6 to 8 servings.
Cook chicken and cool. Separate chicken and stock. Put in refrigerator overnight. Remove skin and fat from broth. Add drained Veg-All, cream of chicken soup, lemon-pepper and Mrs. Dash.
Cream butter with sugar and eggs. Add flour, baking powder and salt. Use cookie press with the bar cookie design. Then add sprinkles. Bake 8 to 10 minutes at 375°.
Prepare salad except noodles. Add noodles and dressing just prior to serving.
Combine sugar, water, cinnamon and cloves and simmer 10 minutes. Make 4 cups of strong tea by bringing 4 cups of water to a boil and adding 2 family size tea bags. Steep about 10 minutes. Strain spiced sugar water and tea into large container. Add 1 can frozen orange juice and frozen lemonade. Add 12 cups of water. May be refrigerated for up to one week and heated and served as needed. If it seems too sweet, add more water.
Mix all vegetables in large bowl; set aside. Mix water, Wesson oil, sugar and vinegar well. Pour over vegetables and let stand 24 hours.
Arrange broccoli in casserole dish. Add salt. Place chopped chicken over broccoli. Pour soup over chicken. Sprinkle cheese. Bake, uncovered, at 350° for 30 minutes. Super quick and easy!
Mix together crushed Oreos and 1/2 cup butter. Pat into 9 x 9-inch pan. Refrigerate for 1 hour. Take out 1 gallon ice cream to soften while crust chills. Spread softened ice cream on top of cookie mixture evenly. Sprinkle peanuts over ice cream and pat down. Put back into freezer.
Combine soup (undiluted), onion, worcestershire sauce , and ketchup in 2 - 3 quart casserole dish. Put in pork chops pushing under gravy mixture. Bake in oven at 400° for one hour. Serve over rice.
Combine all ingredients, except corned beef; cook until thick. Add corned beef. Simmer together for 15 to 20 minutes. Serve on hamburger bun.
Boil chicken breast and take out bones. Cut in cubes. Boil spaghetti in chicken broth. Melt cheese and butter in pan. Add soup, Ro-Tel and chicken. Drain spaghetti and mix well. Pour in a casserole dish and bake at 350° for 15 minutes.
In 2 cup measuring cup, combine all ingredients except orange sections and almonds. Microwave at High 1 to 2 minutes or until boiling, stirring twice. Gently stir in oranges. Serve with romaine or leaf lettuce. Sprinkle with toasted almonds. Serves 1 1/2 cups.
Mix first 3 ingredients along with a little regular milk. Place mixture in a large churn. Fill rest of the way with milk.
Preheat oven to 400°. Butter a 3-quart oblong baking dish. In a 10-inch skillet over medium-high heat, saute celery in butter or margarine for 5 minutes. Add green onions and saute 5 minutes longer. Transfer to a medium bowl.
Rinse red beans; drain. In a large saucepan, combine the red beans and 3 cups water. Cover and let stand overnight (or use quick method). Drain, discarding the soaking liquid. Rinse and return beans to saucepan. Add 3 cups fresh water, washed black-eyed peas, bay leaf and salt. Bring to boil, reduce heat. Cover and simmer 45 to 60 minutes, or until peas and beans are tender. Drain, discarding bay leaf.
Cream oleo well. Mix all ingredients together. Spread on English muffins. Bake for a few minutes at 450°.
Mix in microwavable bowl (deep). Cook on High for 4 minutes. Take out and stir well. Put back in for 5 minutes. Bring out and stir in 1 cup of chocolate chips and 10 large marshmallows. Pour in greased pan.
Mix sugar and salad oil together. Add well beaten eggs and mix well. Combine dry ingredients and stir in. Mix until smooth, add chopped pecans, pineapple and grated carrots. Bake in two or three 9-inch or oblong cake pans at 350° for about 30 minutes.
In large bowl, mix thoroughly beef, onion, bread crumbs, egg white and garlic. Firmly shape into 6 oval patties. Spray 10-inch skillet with vegetable cooking spray. Over medium high heat, cook 3 patties at a time until browned on both sides. Remove patties and set aside. Stir in gravy and mushrooms. Heat to boiling. Return patties to skillet. Reduce heat to low. Cover, simmer 20 minutes or until done, stirring occasionally. Serve over hot noodles. Serves 4 to 6.
Brown meat in hot oil. Drain pineapple and add syrup to skillet with soy sauce and vinegar. Bring to boil. Reduce heat and cook 15 minutes. Add pineapple and vegetables. Cook 5 minutes longer. Combine cornstarch and water. Stir until smooth. Add slowly to beef mixture. Cook until mixture comes to a boil, while stirring gently. Serve over rice.
Preheat oven to 350°. Bake almonds for 5 to 7 minutes or until toasted. In a small bowl, stir chicken salad, cranberries and almonds together. If necessary, cut the bottom of each butterhead leaf, making leaves about 6-inches long. Discard bottom of leaves. Spread about 3 tablespoons of mixture lengthwise down one edge of each butterhead leaf. Roll up and secure each with 3 wooden cocktail picks, completely enclosing salad in lettuce. Use a gentle sawing motion to cut each lettuce roll between the picks, making 3 pieces.
Saute celery and onion in butter or oleo. Add flour and stir until slightly browned. Add chicken broth, pumpkin, peanut butter, milk, salt and pepper.	Let come to rolling boil and serve. Makes 1 quart.
Bake in a pan lined with foil; butter the pan. Wash and slice potatoes, leaving skin on potatoes. Make a layer of potatoes, then put peppers and onions on top of potatoes. Put butter on top. Next sprinkle with salt, garlic salt, and black and red pepper as desired. Layer as many as you want to cook. Bake at 450° for 1 hour, then turn oven off and finish cooking while oven cools down.
Combine stuffing mix, oleo and water. Toss until moist. Put half of mixture in a greased baking dish.
Cream butter and cream cheese with sugar until light and fluffy. Add salt and vanilla; beat well. Add eggs, one at a time, beating well after each. Stir in flour. Pour mixture into greased and floured tube pan. Bake at 325° for 1 hour and 40 minutes or until toothpick inserted comes out clean.
Top with 1 cup shredded Cheddar cheese. Serve with Dorito chips.
Mix all ingredients except nuts together and form into a ball. Roll in nuts. Refrigerate. Helps to refrigerate before forming into a ball for ease of handling.
Mix first 5 ingredients. Cream well. Add sifted dry ingredients (except the powdered sugar). Drop by teaspoons on greased baking sheet. Bake at 325° for 15 minutes. Remove from pan and sift powdered sugar over while still warm.
Combine all ingredients in a 2-quart microwave casserole dish. Mix well, making sure brown sugar and onion soup mix are dissolved. Cover and cook on High temperature for 7 minutes. Stir beans and cook on High temperature for 7 more minutes. Serves 6.
Cook and drain noodles. Brown hamburger and add to noodles. Saute onion and celery in butter until tender and add to noodles and hamburger. Stir in rest of ingredients, except cheese. Pour into a 3-quart casserole. Top with slices of Velveeta cheese. Bake at 400° for 25 minutes.