HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a large pot. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, uncovered, for 30 to 45 minutes, stirring frequently until mixture becomes thick. Ladle into half pint jars that have been kept hot. Wipe rims with a damp cloth. Apply new lids and ring bands. Process in a simmering water bath for 10 minutes. Store sealed jars in a cool, dark, dry place.
Cut chicken into serving pieces and place in a 13 x 9-inch pan. Mix the soups and wine together. Pour over chicken. Sprinkle grated Parmesan cheese over chicken and soups. Sprinkle slivered almonds over all. Bake for 1 hour at 375°. Serve over noodles or spaghetti.
With electric mixer cream margarine, sugars, peanut butter and egg. Sift flour, baking powder and soda. Add alternately with milk until blended. Stir in chocolate chips. Fill muffin cups and bake at 375° for 25 minutes. Mskes 12 large muffins.
Mix potatoes and 1 stick of butter; set aside. Mix sour cream, soup, onion, cheese, salt and pepper together. Add to potatoes. Put in a 9 x 13-inch greased baking dish. Cover with topping (cornflakes and butter). Bake in preheated 350° oven for 40 to 45 minutes.
Sift flour, baking powder, soda and salt together. Combine egg, buttermilk and shortening and add to dry ingredients. Mix until just well moistened. Fry on hot griddle until bubbles appear on surface; turn and fry until brown.
* You	may use drippings after frying chicken, chipped beef, hamburgers, deer chipped beef.
Melt butter in 15-inch skillet. Add potatoes and all ingredients on high for 10 minutes or until golden brown. This recipe will serve 4 people.
Place all ingredients in blender. Cover and turn to high speed. Blend 45 seconds until creamy and smooth. Serve in tall glasses. Contains 268 calories and 3 grams fat.
Preheat oven to 350°. Combine sugar, brown sugar, butter flavor shortening, eggs and vanilla in large bowl. Beat with mixer at medium speed until well blended. Combine 1 1/2 c. flour with baking soda and salt. Stir into creamed mixture with spoon. Stir in oats and hazelnuts. Toss apricots with remaining 1 tablespoon flour. Stir into dough. Stir in vanilla milk chips. Shape dough into 1 1/2-inch balls; flatten slightly. Place 2 inches apart on ungreased cookie sheets. Bake 11 to 13 minutes. Remove cookies immediately. Store in tightly covered container.
Combine lemonade concentrate and cognac in punch bowl. Add champagne and slowly pour in 7-Up. Add sherbet. Add maraschino cherries and orange slices for garnish. If desired, decorate the punch glasses with an orange slice.
Clean and cook beets. In medium saucepan, add vinegar, water, sugar and pickling spices. Heat to boiling and fill jars to cover beets; seal. Makes about 6 pints.
Mix thoroughly 1/2 cup mushroom soup, onion soup mix, ground beef, crumbs and egg. In 2-quart oblong baking dish, firmly shape into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours. Spoon off fat; reserve 1 to 2 tablespoons drippings. In 1-quart saucepan, combine remaining mushroom soup, water and reserved drippings. Over low heat, heat through, stirring occasionally. Serve over meat loaf.
In a medium mixing bowl beat butter with mixer on medium high speed for 30 seconds. Add 1/2 of the flour and all the sugar, water and vanilla. Beat until thoroughly combined, scraping sides of bowl. Beat to stir in remaining flour. Stir in chopped pecans. Shape dough into balls, place on ungreased cookie sheet. Bake at 325° for 20 minutes. Gently shake cooled cookies in a bag with powdered sugar.
Chop olives and onion fine. Dice tomatoes. Mix everything together and refrigerate.
Mix beans and	all other ingredients with mayonnaise. Add Bac*Os, salt and pepper to taste.
Season to taste according to 2 Chronicles 9:9 (spices) and follow Solomon's prescription for making a cake in Proverbs 23:14 (beat well).
Mix together. Divide dough in half. Blend 1/4 teaspoon red food coloring into 1/2 of dough. Refrigerate dough 30 minutes.
Cream shortening and sugar until light and fluffy. Add egg and molasses; mix well. Add sifted dry ingredients together alternately with hot water. Bake immediately in 8 x 8 x 2-inch pan for 35 minutes in 350° oven.
Wrap 1/3 slice of bacon around a half chestnut and secure with a toothpick. Bake on a jelly roll sheet pan at 375° until brown. Drain off fat.
Using a dinner-size plate or tray, layer the following ingredients: cream cheese, olives, picante sauce and shredded
Grease and flour 9 x 13-inch pan. Beat eggs in large bowl. Add dry cake mix, cherry pie filling and oil until blended. Spread in pan. Bake 35 to 40 minutes. Surface of cake will be bumpy. Cool and frost.
Mix salad oil, dill weed and dressing with whisk until well blended. Add oyster crackers. Stir every 20 minutes for 1 hour.
In a food processor, chop the basil. Add butter, lemon juice and pepper. Blend until smooth. Drop by 1/2 tablespoon onto a cookie sheet. Freeze. Remove from cookie sheet and store in freezer bags. Use to flavor chicken, fish or vegetables. Yields 4 dozen butter balls.
Combine spinach, celery and green onions; toss gently. Place on platter with oranges and almonds.
Mix soups, evaporated milk, pimento and mushrooms. Fold in cooked chicken and noodles. Place in buttered casserole dish and sprinkle with almonds, if desired. Bake at 350° for 1 hour. Makes 6 servings. Delicious for a family supper or a special luncheon.
Sift flour, soda and salt. Combine molasses, melted shortening and boiling water, then add dry ingredients. Mix well and chill in refrigerator. Either roll 1/4-inch thick, cut and sprinkle with sugar or use as drop cookies. Bake at 450° for 15 minutes.
Mix 1/3 cup flour, 1 teaspoon salt, poultry seasoning and pepper. Coat chicken pieces with the mixture. Brown all sides in 1/4 cup of butter in a large skillet. Arrange the chicken in the baking dish. Bake at 350° for 30 minutes. Remove chicken. If desired, make gravy in pan, using drippings. Pour off into a saucepan and keep warm. Put chicken back into pan. With electric mixer, beat together the remaining flour, salt, baking powder, eggs and milk. Add remaining butter, melted. Beat until smooth. Pour over chicken. Bake at 350° for another 45 minutes. Serve with gravy.
In blender put cheese, paprika, salt, mustard and Worcestershire sauce. Blend well. Add oil and lemon juice slowly while blending. Makes 1 cup. Refrigerate several hours to improve flavor.
Beat butter, sugar and eggs until light and fluffy. Beat in melted chocolate and vanilla. Blend in flour mixture and fold in chopped walnuts. Spread evenly in prepared pan. Bake 30 minutes at 350°. Cool 10 minutes and cut into squares. Let cool completely in pan. Makes 16 squares.
Cook chicken in water. Add onion, celery leaves and bay leaves to season. When tender, cool. Remove from bone and place in bottom of flat 2-quart dish. Mix soup, sour cream and milk and pour over chicken. Mix crushed crackers with melted butter and poppy seed. Cover casserole with crumbs. Bake at 350° until bubbly.
Cook broccoli with water until tender. Add remaining ingredients seasoning to personal taste. If soup needs to be thicker, do so with flour and water mix.
Preheat oven to 350 degrees. Press one tube of crescent roll dough in bottom of 13x9 inch pan. Mix next four ingredients and spread over dough. Put second tube of crescent rolls on top of filling and bake for 15-20 minutes until brown. Mix confectioners' sugar and milk to form a glaze and spread over hot baked pastry.
Cut bread into squares. Arrange in bottom of 9 x 13-inch pan. Scatter browned sausage over bread and sprinkle with cheese. Mix eggs and half and half together. Pour over pan. Cover and refrigerate overnight.
Into a gallon Ziploc bag, put 4 ounces each of Dales and Worcestershire sauce and 2 tablespoons of Mrs. Dash. Remove packet from chickens, wash and pat dry. Put chickens into bags, seal up and turn frequently to marinate chicken thoroughly. Refrigerate and marinate for up to 10 hours (less or more is not important).
Trim and cut roast into 1-inch cubes. In Dutch oven, or crock-pot, combine all ingredients but rolls. Cover and simmer 4 hours, or until meat falls apart. Continue to cook and stir for 10 minutes. Skim off excess fat with slotted spoon. Remove meat; reserve liquid. Shred meat with a fork. Return to liquid, heat and serve on rolls.
Layer ingredients: raw potatoes, ground venison, sliced onions, celery, ground venison and rice in a lightly buttered and floured baking dish. Pour tomatoes all over. Bake at 350° for about an hour.
Brown beef and onions. Combine all other ingredients. Drain beef and onions and add to other ingredients. Pour into a 3-quart casserole dish. Bake uncovered for 30 to 45 minutes at 350°.
Drain salmon into strainer (remove bones, if desired). Place in mixing bowl. Add egg, flour, onion and season to taste with salt, pepper and garlic salt. Blend well. Make small patties. Fry in cooking oil until brown (remove and place on paper towel to absorb oil).
Grind peppers, tomatoes and onions and drain until dry. In a big pan, combine with with peppers, tomatoes and and onions the next 4 ingredients and cook for 15 minutes, then add Miracle Whip salad dressing and seal while hot. Makes between 5 to 7 pints.
Melt chocolate bar in a double boiler. Let cool. Add Cool Whip. Mix thoroughly. Pour into graham cracker crust. Refrigerate overnight.
Spread cream cheese on a microwave-safe plate. Spread chili on top. Sprinkle with cheese and tomatoes. Place in microwave 2 to 3 minutes, until heated. Serve with lime chips.
Brown the meat in a frying pan until crumbly. Drain the grease. Stir in the barbecue sauce, onion and brown sugar. Grease a muffin pan with shortening. Press each biscuit into a cup in the muffin pan (you can stretch a 10 biscuit can to fill 12 muffin cups). Spoon the meat mixture into the biscuit cups and sprinkle with grated cheese. Bake 10 to 12 minutes at 400°.
Cook meat, onion and green pepper in large pot. Drain. Return to pot. Add remaining ingredients. Simmer for at least one hour after first bringing to a boil. Remove bay leaves before serving.
Drain beans; place in 2-quart casserole. Stir in soup, salt, pepper, milk and 1/2 can of onions. Stir. Bake at 350° for 30 minutes. Top with remaining onions and bake another 5 minutes.
Cook Rice-A-Roni according to directions. Add Cheez Whiz. Stir in soup and milk. Add frozen broccoli. Bake at 375° for 20 to 25 minutes.
Split the top of the loaf. Mix the butter and cheeses in a bowl. Spread the cheese mixture on the bread. Bake in a 350° oven until lightly browned.
Combine and mix well. Drop by teaspoons on ungreased cookie sheet. Press crisscross in center with fork. Bake at 350° for 10 to 12 minutes until golden. Cool 1 minute on sheet.
Bake potatoes. Hull out inside of potatoes, leaving about 1/4 inch of potato on shell. Mix crabmeat, shrimp and celery together with mayonnaise. Fill potato skins loosely to top of skin (do not pack skins solid and do not overfill). Cover top with cheese and put under broiler for 7 minutes.
Wash and trim squash and cut into large pieces. Place in a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender, about 10 minutes. Drain in a colander and mash.
Saute bacon and onion. Drain seafood and clams. Add potatoes and water to onions and bacon. Cook until potatoes are tender, about 10 minutes. Just before serving, add clams, milk, salt and pepper. Heat to boiling, stirring occasionally. Serve immediately. Makes approximately 6 servings.
Cream the butter and sugar until light. Add the applesauce, next the raisins. In separate bowl, mix flour, spices, salt, soda and baking powder; sift together twice. Beat well together with sugar mixture. Bake in a shallow well-greased pan in a moderate oven at 350° to 400°.
Mix all ingredients together and beat well. Bake in layers in a 350° oven for 35 minutes or until done. Frost.
Chop fine all ingredients except cheese. Put through blender or food processor until pureed or liquid. Add to cream cheese at room temperature. Tint green. Taste and correct seasoning. Chill until spreading consistency.
Salt and boil macaroni and when cooked, run cold water over them in colander. Add carrots, onions, peppers, celery and eggs. Mix mayonnaise with mustard and add to macaroni mixture. Salt, pepper and garlic salt to taste.
Mix together all ingredients, except potato chips. Put in a greased 9x13 pan. Sprinkle top with crushed potato chips. Bake 35 minutes at 375°. Turn oven down to 350°, and bake 25 minutes more.
Place chicken in baking dish. Sprinkle with salt, pepper and paprika. Combine all remaining ingredients, except rice. Pour over chicken. Bake at 350° for 1 hour and 15 minutes. Arrange chicken breasts around rice on serving platter. Serve pan drippings over rice.
Mix first 3 ingredients together with a fork and press into a 9 x 13-inch cake pan (greased). With a mixer, mix together rest of ingredients. Pour this topping on top of cake mixture. Sprinkle with nuts. Bake at 350° for 30 to 40 minutes or until lightly brown. When cool, cut into squares.
Mix together pretzels, 1/2 cup sugar and 1/2 cup margarine and press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool completely.
Mix jello and pineapple in mixing bowl. Add pecans and marshmallows to mixture, then add thawed Cool Whip. Chill for 45 minutes.
Cook broccoli 5 minutes, drain well. Combine all other ingredients and pour into greased casserole dish. Sprinkle with cracker crumbs if you like. Bake at 400° for 30 minutes.
Brown beef and sprinkle with chili powder and taco seasoning; mix with spaghetti sauce and simmer for 10 minutes. Hotter spices may be added at this time if you wish. In a 9 x 13 x 2-inch dish, layer broken chips, 1/2 meat mixture, 1/2 cottage cheese and egg mixture and 1/2 mild and sharp cheeses mixed together. Repeat. Bake at 350° for 30 to 40 minutes.
Heat oven to 350°. Coat 3-quart baking dish with cooking spray. Place chicken in dish; add salt and pepper. Spoon on sauce. Bake in oven for 20 minutes, until internal temperature registers 160°. Top each breast with 2 slices cooked bacon. Sprinkle with Cheddar. Bake 5 more minutes; top with scallion and tomato.
Whip all ingredients except eggs until creamy. Add one egg at a time, beating after each addition. Grease 10-inch spring pan. Pour batter in. Fill large roasting pan 1/2 full with very hot water. Place spring pan in center of roasting pan. Bake in oven at 375° for one hour. Let cool in oven with door open until water cools down. Refrigerate overnight. Remove spring pan. Note: Do not remove spring pan until after refrigeration.
Fry hamburger and onions until done. Drain. Cook peas and carrots until tender and butter. Combine soup, water, milk - mixing well, add to hamburger and onions, peas and carrots. Mix all together. Place frozen tater tots on top of the other ingredients.
Stir all ingredients together in large bowl. Pour into paper lined muffin cups. Fill 2/3 full. Bake at 400° for 15 to 20 minutes. Makes 4 dozen.
Cream shortening and sugar. Add eggs. Beat thoroughly. Sift flour, measure, and sift with spices, salt, baking powder and baking soda. Combine sifted dry ingredients and milk alternately with creamed sugar and shortening. Beat thoroughly. Add raisins which have been dredged in 2 tablespoons of the flour. Pour into well-oiled loaf pan. Bake in moderate oven (375°) for 40 to 50 minutes.
Cut ham into 1/2-inch cubes and place in a large bowl. Shred cheese and add to ham. Peel and seed cucumber. Cut into 1/2-inch cubes. Cut green pepper into 1/4-inch cubes. Add cucumber and green pepper to ham and cheese mixture. Toss.
Cut cheese in 3/4-inch cubes. Alternate on toothpicks with a radish slice and mandarin orange wedge. Makes about 50, about 17 calories each.
Grease special madeline pans (little shell-shaped muffin tins). In a large bowl, combine eggs, sugar and lemon peel. Beat until light and triples in volume. Add vanilla and fold in flour, then melted butter.
Combine vegetables. Combine other ingredients. Mix well and pour over vegetables. Chill at least 3 hours. Yields 10 to 12 servings.
Beat eggs and sugar together, then add Pet milk and vanilla. Pour into sterilized ice cream freezer and add enough homogenized milk to fill freezer about 3/4 full, then add desired fruit.
Put butter in hot milk and melt. Add bread cubes. Add remaining ingredients and place in casserole dish. Sprinkle with bread crumbs. Bake until firm at 350°.
Bake chicken at 375° for 30 minutes. Combine above ingredients and spoon over chicken. Bake 30 more minutes.
Mix all ingredients and bake at 350° for 1 hour or until done. Use a Bundt pan or tube pan.
Mix and pour into unbaked pie shell. Cover edges of pie crust with foil first 10 minutes. Bake at 350° for 10 minutes. Remove foil from crust and bake at 250° for 40 minutes.
Grate potatoes and onions into a bowl. Add flour, salt, pepper and baking powder. Beat eggs and pour into potato mixture. Mix well. Fry like pancakes until golden brown on both sides.
Chop cabbage, beets and onions fine. Mix vinegar, sugar, horseradish, black pepper and salt. Combine vegetables and vinegar mixture. Mix well. Seal in sterilized jars.
Preheat oven to 350°. In a 2-quart baking dish, layer the ingredients in order listed. Cover tightly and bake for one hour; uncover and bake 30 minutes longer.
Combine first 6 ingredients. Bring to a boil. Reduce heat gradually. Beat in well beaten eggs. Cook, stirring constantly, until slightly thickened, about 5 minutes. Beat in salad dressing. Toss together remaining ingredients. Pour on dressing; toss gently. Adjust seasoning if necessary.
Toast the muffin lightly; place ham slice on the cut side. Top with the poached egg and cover all with the sauce. Yield: 1 serving.
Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling.
Place half the cake cubes in bottom of a glass serving bowl and spread with jam. Layer with remaining cake and spread with jam. Sprinkle with sherry. Cover and refrigerate overnight.
To make driver's seats in the race cars, use a butter knife to scoop out a shallow 1/2-inch wide wedge across the center of each candy bar. Use a dab of frosting to fasten small candy on driver's side of the wedge for a steering wheel. Use frosting to stick peppermints on side of candy bar for wheels. Refrigerate the cars until frosting is set.
Cook macaroni and drain. Add onion, peas and pickles. Stir in Miracle Whip. Serve cold.
Salt, pepper and flour pieces of round steak. Brown in oil in skillet. Remove steak and make a thin gravy. Put steak into a baking dish. Cover with onions and gravy. Bake at 350° until steak is as tender as you like it.
Mix oil, sugar and eggs together. Add zucchini. Add flour, baking soda, baking powder, salt and cinnamon. Mix well. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. You may also add 1 cup raisins, dates or mashed banana. For a fruit cake type bread, add candied fruit.
Combine tuna, bread crumbs, celery and onion. Set aside. Mix together mayonnaise, chili sauce and lemon juice. Stir into tuna mixture. Form into 4 patties. Fry in lightly oiled skillet until browned. Serve on toasted buns with lettuce and tomatoes.
Beat eggs. Blend in flour (sifted with baking powder), butter, chilies, cheese and sour cream. Pour into greased 9 x 13-inch baking dish. Bake at 350° for 45 minutes. May be reheated or frozen for short period of time.
Mix broccoli, Cheez Whiz, soup, rice and milk in baking dish. Cook celery and onion in oil until onion is clear. Add to mixture in dish. Sprinkle top with cheese. Bake, covered, at 400° for 30 minutes. Take cover off and bake another 10 minutes.
Combine cider, juices, sugar and spices; heat. Float orange and lemon slices on top and serve.
Mix all dry ingredients, then add all liquids. Beat in bowl for 1 to 2 minutes with mixer. Pour into two loaf pans or 1 Bundt cake pan (greased or lined with waxed paper). Bake 1 hour at 350°. Let cool slightly and remove waxed paper. Mix topping and spread generously on top and sides of warm bread.
Scald milk; add marshmallows to milk, crumbled graham crackers, nuts and raisins. Mix together thoroughly. Put in tube pan and refrigerate. Keep in refrigerator.
Drain applesauce overnight on paper towels. Mix in first 4 ingredients. This will make a dough. Use cookie cutter of your choice to make ornament. Make one ornament at a time. Dry ornament on flat surface several days. Make a hole in ornament for hanging before ornament drys. Makes your house smell good.
Cook chicken in salt water until done. Cut up. Grease casserole. Place broccoli, then chicken pieces, and pour soup, mayonnaise, lemon juice and curry powder (mixed) over the top. Sprinkle cheese over top. Mix bread crumbs and butter; put on top. Bake at 350° for 45 minutes.
Put flour, salt and sugar in bowl. Then cut in butter as you would for pie crust. Dissolve yeast in warm water. Add it, the eggs and lukewarm milk to flour mixture (dough will be quite stiff). Cover bowl and chill about 1 1/2 hours or overnight. Then roll 1/2 of dough into rectangle about 12 x 10-inches. Brush with liquid or melted butter and sprinkle with a mixture of sugar and cinnamon. Beginning at wide side, roll like a jelly roll. Slice with sharp knife. Place on greased pans. Cover; let rise. Bake at 350° for 15 minutes. Frost with powdered sugar frosting. Makes about 24 rolls.
In a little oil, brown both sides of chops. Place in shallow casserole, do not overlap. Mix remaining ingredients, except sesame seed. Pour over chops. Sprinkle sesame seed over. Cover tightly (foil may be used). Bake at 325° for about 1 hour until tender. Serve with rice. Serves 6.
Combine all ingredients and bake in 400° oven until thickness desired, usually 1 to 1 1/2 hours.
Mix together. Pour into two 8-inch unbaked pie shells. Bake at 350° for 35 minutes.
Mix all ingredients together. Pour into a casserole dish. Bake at 350° for 35 minutes. Remove from oven and lay four slices of American cheese on top. Bake until cheese melts.
Mix all together in blender for 3 minutes on high. Pour into a 10-inch greased pie pan. Sprinkle with about 1/2 cup coconut. Bake at 350° for 35 to 40 minutes.
Mix both cheeses and eggs. Spoon half of the mixture into a large, rectangular pan. Cover with green chilies to taste. Add remaining cheese-egg mixture. Top with thinly sliced Monterey Jack cheese. Sprinkle with paprika. Bake at 325° for 55 minutes. Remove from oven. Cool 5 minutes before slicing. May be baked ahead and frozen.
Mix cake ingredients and pour into a 13 x 9 greased pan. Bake at 350° for 45 minutes.
Beat with electric mixer until smooth. Spoon into greased 2-quart shallow casserole bowl.
Saute onions and mushrooms in margarine. Stir in flour. Add broth and cream. Add seasonings, chicken and juice. Add cooked spaghetti. Put in a 9 x 9-inch glass dish. Top with cheese. Bake at 350° for 30 to 45 minutes, uncovered. Serves 6.
Whip cream cheese; add peanut butter and powdered sugar. Blend; gradually add milk. Fold in Cool Whip. Pour into graham cracker crust (9-inch). Sprinkle with chopped peanuts. Freeze until firm.
Take the box of yellow cake mix, and bake as directed using the mandarin oranges instead of water. Cool. Mix Cool Whip and vanilla pudding. Drain pineapple; squeeze all the juice out and add to the Cool Whip and vanilla instant pudding. Mix well and spread on your cake. Keep refrigerated. If batter is too stiff, add just a little of the pineapple juice.
Brown together the onion, garlic and ground beef. Melt in margarine. Add the flour, salt, pepper, bouillon and mushrooms. Cook 5 minutes, then add soup. Simmer, uncovered, 10 minutes. Stir in sour cream. Heat and serve over noodles.
Mix sugar, flour and salt together in a large bowl. Put part of the peaches and eggs in blender. Blend well, then add to sugar, flour and salt mixture. Put the remaining peaches, soda and vanilla in blender. Blend well. Add to rest of ingredients and stir well. Grease a 13 x 9-inch pan and bake at 325° to 350° for about 30 to 35 minutes.