HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove skin from chicken. Sprinkle with salt and pepper. Melt 4 teaspoons butter in skillet. Add chicken; saute until golden brown. Pour wine over chicken. Cover and steam until tender, 20 to 25 minutes. Remove chicken to serving platter and place in warm oven. Add the remaining 2 teaspoons butter. Add onion to skillet; saute until soft, then stir in sour cream and olives. Heat gently but do not boil. Add chives and pour over chicken. Serve with rice or small new potatoes and peas.
Wash and slice cucumbers and onions. Place in large container and cover with water to which you have added the salt. Let stand 1 hour, then drain. Mix vinegar, sugar, celery seed and turmeric in saucepan and heat. Add cucumbers and onions, boil 3 minutes and pack into prepared jars and seal. Let stand for several weeks before opening.
Put in a bowl and mix all together. Put in a greased angel food pan. Bake at 350° for about 45 minutes.
Cut each chicken breast in half and place on each side 1 or 2 slices dried beef rounds. Roll up and wrap a slice of bacon around each piece. Mix sour cream and soup (don't add salt and pepper). Pour over chicken. Bake 2 to 2 1/2 hours at 250°.
In a large bowl combine all ingredients except the last 1/2 cup butter. Beat with mixer until smooth and not very thick. Let rise in warm place until doubled. Stir down and let rise in warm place until doubled. Stir down and let rise again. Turn out on floured board and divide into two parts. Roll each part into circle 1/2-inch thick. Brush with the other 1/2 cup melted butter. Cut into 16 wedges from the wide end to the small end. Place on greased cookie sheet about 2 inches apart. Brush tops with remaining butter and let rise until almost doubled. Bake at 325° for 10 to 15 minutes or until light brown. May be frozen and reheated later. Serves 6 to 8.
Place in a large salad bowl in order. Refrigerate for at least an hour or more. Toss and serve.
Stir together in a small mixing bowl all the ingredients. Beat until creamy and of a spreading consistency.
Prepare and bake cake according to package directions using 2 layer cake pans. Split cooled layers horizontally into 4 layers. Combine sour cream, coconut and sugar in bowl; blend well. Reserve 1 1/2 cups coconut mixture. Spread remainder between layers. Fold in Cool Whip into reserved mixture. Frost top and sides of cake. Refrigerate 3 days before serving.
Chill dough, then roll into small balls, which will flatten when baked. (May be frozen uncooked). Bake at 400° for 10 minutes. Do not brown.
In a large kettle or Dutch oven, slowly brown sausage and beef. Add onions and saute until limp. Drain. Add garlic, parsley and mushrooms and stir. Stir in remaining ingredients. Cover loosely and simmer, stirring occasionally, for 3 hours or until reduced to thick sauce consistency. Skim off any excess fat. Makes about 3 quarts of sauce.
Separate eggs. Pour lemon juice into egg yolks and blend. Add milk and blend until creamy. Pour in pie crust.
Melt margarine in skillet; remove from heat and add chocolate chips. Stir until melted. Cool; add marshmallows and nuts; stir well. Sprinkle nuts or coconut on waxed paper. Form into any size roll, working with 1/3 of mixture at a time for easy handling. Chill until set, then slice. Keeps indefinitely unsliced in refrigerator or freezer.
Mix flour, salt and Crisco together until mixture resembles corn meal. Add enough water to hold together. Do not work dough too much as it will make crust tough. Roll out and add favorite filling.
Sprinkle 1 teaspoon salt and pepper on chicken and place in baking dish, skin side up. Brush on butter and bake, uncovered, at 400° for 45 minutes, basting every 15 minutes with drippings.
In microwavable bowl (Saran Wrap top), cook at Full power for 3 minutes. Stir vigorously. Cook additional 30 seconds or until marshmallows melt. Stir again quickly and pour immediately over popcorn (about 3 to 4 batches from hot air popper). Stir quickly to coat evenly. Pour coated corn on wax paper and cool. Caramel corn will be like taffy corn, not crunchy.
Melt chocolate pieces. Combine with brown sugar and oil. Add eggs, one at a time; beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill. Preheat oven to 350°. Grease cookie sheets. Drop by teaspoonfuls into powdered sugar and roll to coat. Place on greased sheets. Bake at 350° for 10 to 12 minutes. Cool on rack.
Brown butter slightly; pour in bowl and cool. Add sugar and stir until fluffy. Add vanilla, then flour and baking powder, sifted together. Work dough until smooth. Roll into small balls.
Combine all ingredients and mix well. Pour into a well-greased dish. Sprinkle top with paprika and bake about 20 minutes in hot oven at 400°.
Preheat oven to 350°. Grease a 9 x 13-inch pan. In medium bowl, combine first 4 dry ingredients. Pour in butter or margarine; toss with a fork. Pat mixture evenly into prepared pan. Bake for 15 minutes. In mixer bowl, beat the cream cheese, sugar and lemon peel until smooth. Add eggs, beating well. Pour over baked crust. Bake for 25 minutes; cool 5 minutes. In bowl, combine remaining ingredients. Spoon over cheesecake, spreading evenly. Bake for 5 to 7 minutes. Cool; refrigerate at least 30 minutes. Cut into bars.
Dissolve gelatin in water. Add raspberries and lemon juice. Stir until thawed. Chill until slightly thickened. Blend together cream cheese, Sweet 'N Low, salt and vanilla. Fold in whipped topping. Spread 1/2 of cheese mixture in pie shell. Top with 1/2 of raspberry mixture. Repeat layers. Chill well. Makes 8 to 10 servings.
Place rhubarb in pastry shell. Combine sugar, flour and nutmeg. Add eggs; beat well. Pour the egg mixture into pastry shell. To prevent over browning, cover edge with foil. Bake at 375° for 25 minutes. Remove foil; bake 20 minutes more or until pie is nearly set (pie appears soft in center, but sets upon cooling).
Cook stew meat in boiling water, to cover, until tender. Add V-8 juice, onion, carrots and potatoes. Continue cooking until vegetables are tender. Do not overcook. Add salt to taste.
Place onion and carrot in medium pan with oil. Saute over low heat for 5 to 10 minutes. Add potatoes, tomatoes (with the juice), basil and pepper; stir to blend. Cover and simmer gently for about 30 minutes, or until potatoes are soft. Stir occasionally to make sure potatoes do not stick to pan. Add the chickpeas; warm through gently.
Mix butter and sugar; add eggs, cocoa, flour and vanilla. Heat waffle iron. Drop 1 teaspoon dough on each section. Close cover and bake 50 seconds. Lift off with a fork and frost. Yields 2 dozen.
Mix and bake cake mix according to package directions in a 13 x 9-inch pan. Cool. Slice in half lengthwise. Bring milk and flour to boil, stirring constantly. Cool well. Cream remaining ingredients and add to milk and flour mixture. Beat until fluffy. Spread on bottom layer and top with other half of cake. You can refrigerate 2 days before eating. You can cut cake into individual pieces, wrap in Saran Wrap and put in freezer. Good to take out and put in lunch pails.
Mix all ingredients together. Place	in greased loaf pan, 9 x 5 x 3-inches. Bake at 350° for 1 hour. Unmold and slice. You may serve celery soup over slices.
Mix together and sift dry ingredients. Add sour milk and melted shortening. Add vanilla; beat and add hot water. Bake at 350° in 9 x 13-inch pan until done.
Crumble and cook sausage; drain. Mix sausage, cheese, Bisquick and water. Stir until well mixed. Form into small balls. Put on cookie sheet and bake at 425° to 450° for about 10 minutes or until golden brown.
Skin chicken and set aside for at least 4 hours in cold water in the refrigerator. This allows the chicken to absorb the water and allows the coating to stick better.
Cut tomatoes in half and season with salt and pepper. In a skillet large enough to hold the tomatoes, melt butter and add tomatoes. Fry until tender, about 8 minutes.
In the morning, put in crock-pot meat, onion soup and cheese soup. Pour wine over; do not stir. Cook on low all day. Stir just before serving. Serve over noodles.
Mix dry ingredients well. Cream butter, sugar and eggs. Then add flavoring and milk to dry ingredients. Blend well. Place dough on floured sheet paper. Place dough on paper and roll to about 1/2-inch thick. Cut with cookie cutter and place on baking sheet. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. Grate zucchini; sprinkle with 1 teaspoon of salt. Toss to coat. Weight with heavy plate, and drain for 30 minutes.
Arrange cauliflower, broccoli, and zuchinni on plate and cover with saran wrap. Microwave approximately 8 minutes. Let stand for 2 minutes with the wrap still on it. Drain liquid off. Pour 3 Tbsp. butter with 1/2 tsp. garlic powder over top. Cover with cheese and add tomatoes. Microwave uncovered for 1 1/2 minutes.
Cook over slow fire, sugar, flour, cream and syrup until soft-ball stage. Stir only until sugar is thoroughly dissolved. Remove from fire. Add butter and vanilla. Let stand a few minutes, then beat with mixer until thick and creamy using high speed. Pour into a buttered dish. Cut into 30 pieces while still warm. Pecans may be added if desired.
Dissolve yeast in warm water. Combine all ingredients. Mix well. Add flour to make soft dough. Place in large bowl and place in refrigerator overnight. Bake as biscuits, no need to let rise. Will keep several days in refrigerator.
Crush and sprinkle graham crackers in a 9 x 13-inch Pyrex. Melt chocolate chips and oleo. Add slightly beaten eggs; mix well. Add powdered sugar, pecans and vanilla. Spoon over crackers and freeze. Soften ice cream and spoon over other mixture. Sprinkle with chopped pecans and drizzle with chocolate syrup.
Mix all ingredients but butter. Place in greased casserole. Cover with melted butter. Bake at 350° for 30 to 40 min. or until firm and slightly brown.
Mix cream cheese, margarine and flour with pastry cutter. Roll into walnut size balls. Press into miniature muffin pans. Make a well by pressing on sides and bottom. Fill well with mixture of eggs, brown sugar and pecans. Bake at 350° for 25 minutes. Makes about 35 cakes.
Cut sauerkraut strands in shorter pieces with scissors. Stir in the sugar and let stand 1/2 hour. Add remaining ingredients. Cover bowl tightly and chill in refrigerator at least 12 hours before serving. Makes 8 servings (about 1/2 cup to each serving).
Cook peas and carrots according to package directions: drain. In a saucepan cook onion and mushrooms in margarine or butter until tender. Stir in flour, salt, sage, marjoram, or thyme, and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley and pimiento. Heat until bubbly. Pour chicken mixture into 6 round 10 ounce casseroles, or use a 12x7 1/2 x 2-inch baking dish. Mix corn muffin mix according to package. Spoon mixture atop the casserole. Bake in a 450 degrees oven for 12 - 15 minutes or until muffin appears done.
Use thick rind, pare and remove any red part. Cut in 1-inch cubes. Use 1/4 cup salt to 1 quart water to make solution. Add enough water to cover rind. Let stand overnight. Drain. Cover with boiling water and boil until rind is tender, but not soft.
Mix Cool Whip, cream cheese and pudding mix until fluffy. Layer Oreos and pudding mix until you run out.
Preheat oven to 375°. Brown meat and add pepper, taco seasoning and sour cream. Grease a 9 x 13 pan and cover the bottom of the pan with crescent rolls. Layer with crushed chips, meat, cheese, salsa and top with chips. Bake on the bottom shelf for 25 minutes.
Flatten chicken with a meat mallet. Dust both sides with flour. Melt margarine in a skillet and saute chicken on both sides until brown. Remove from skillet and spread 1 tablespoon dressing on each chicken breast. Spread 1 tablespoon of sauerkraut evenly over each chicken breast. Top each with a slice of Swiss cheese. Place on a greased baking sheet and bake in a preheated 375° oven for 20 minutes. Serves 4.
Put the cheese, nuts, sugar and cocoa powder in your mixing bowl; stir until well mixed. Roll the mixture into marble sized balls in the palm of your hands. Spread the sprinkles on a work surface and carefully roll the truffles in them. Put each truffle in a paper candy cup. Serve!
Dissolve sugar and water. Add margarine, ginger, nutmeg and salt. Boil until it is like a thin syrup. Add vanilla. While syrup comes to a boil, make biscuit dough (any biscuit recipe will do). Put sweet potatoes and sugar in saucepan; cover with water. Heat to boiling point. Drain potatoes. Line bottom and sides with thin strip of biscuit mix.
Combine softened cheeses; add other ingredients, except pecans. Mix well. Divide into 3 balls or logs; roll in pecans. Will keep several weeks.
Mix tuna, dressing, onions, red pepper and seasonings. For each sandwich, top English muffin half with lettuce, tomato and tuna mixture. Place on cookie sheet. Broil 1 minute. Top with 2 Kraft Free singles. Broil 1 to 2 minutes, or until Kraft Free singles begin to melt. Makes 4 sandwiches. Each sandwich contains only 2 grams of fat.
Sprinkle greased pan with corn meal. Separate biscuits. Snip each biscuit into quarters. Toss with spaghetti sauce. Put biscuits in pan. Sprinkle with cheese. Bake at 400° for 15 minutes.
Mix all ingredients together. Add bacon slices on top. Cook at 400° until bacon browns. Taste to make sure it's sweet. If not, add more brown or white sugar.
Mix pecans or walnuts and coconut; put in bottom of greased 9 x 13-inch baking dish. Use German chocolate cake mix and mix according to directions. Pour over nut and coconut mixture.
Mix all ingredients, except rice together, in large pan. Add about 2 to 3 cups of water and bring to a boil. Add rice and let simmer until vegetables are done.
Blend lemon juice and milk, gradually stirring in fruit cocktail. Pour into graham cracker crust. Chill and serve. Yields one 9-inch pie.
In a very large bowl, mix together the first 3 ingredients. Make a depression in the center of this mixture and add the oil. Boil the water. To this, add several drops of food coloring and scented extract. Pour this into the mixture slowly and stir together with a long spoon. When the mixture has cooled a little, turn it onto a table and knead it until smooth. Keep play dough fresh by storing it in an airtight container or large plastic bag sealed shut.
Combine grits and salt in saucepan with 2 cups water. Cook for 15 minutes. Add butter and cheese. Stir until cheese is melted. Serve hot. Yield: 4 servings.
Melt butter. Brown flour slowly in butter. Add juice from vegetables. If too thick, add a small amount of water. Add grated cheese and sherry. Season with salt, pepper and nutmeg. Combine with other ingredients in a casserole dish. Bake at 350° for 45 minutes to 1 hour. Serve hot.
Cook chicken and cut into bite-size pieces. Cook broccoli and drain. Mix melted margarine, mushroom soup, mayonnaise and lemon juice. Cover bottom of baking dish with chicken, then broccoli. Sprinkle with stuffing mix and cover with soup-mayonnaise mixture. Bake at 350° for 25 to 30 minutes.
Cook sausage; crumble and drain. Mix Italian seasoning, mushrooms and Mozzarella cheese. Press each biscuit into 5-inch circle. Spoon mixture onto each circle. Moisten edges with beaten egg. Fold in half and press edges with fork. Brush with beaten egg; sprinkle with Parmesan cheese. Bake on greased cookie sheet 10 minutes at 350°.
Cream butter. Add sugar and cream again. Add eggs, blueberries and flour (sifted with soda and cream of tartar). Add milk alternately with flour. Pour into greased 9 x 13-inch pan. Sprinkle with sugar. Bake 35 to 40 minutes at 350°.
Mix flour, soda, baking powder and salt. Melt butter in saucepan; add sugar. Blend in eggs and vanilla. Add flour mixture gradually, mixing well. Spread in 13 x 9-inch pan. Sprinkle with chips and nuts. Bake at 325° for 20 to 25 minutes. Cool in pan and cut.
Dissolve yeast in warm water. In separate bowl, pour boiling water over Crisco. Add sugar and salt. Cool; add egg and beat. Add yeast mixture to Crisco mixture and stir. Add flour and stir until a stiff dough is formed. Knead on a floured board, pinch off and roll into balls. Let rise in greased muffin tin until double in size. Bake at 350° until golden brown.
Set oven to 325°. Grease and flour an 11 x 16-inch jelly roll pan. Melt chocolate and butter together and set aside to cool. Beat eggs and sugar together until fluffy. Add vanilla. Stir in chocolate mixture, flour, salt, and nuts. Bake 25 minutes or until top looks dry. Cool before cutting into bars.
Heat oven to 375°. Beat butter, 1/2 cup powdered sugar and vanilla at medium speed until light and fluffy. Add flour and 1 cup of crushed malted milk balls at low speed. Shape dough around individual whole malted milk balls; place on ungreased cookie sheet. Bake cookies for 12 minutes or until cookies are set but not brown. Let stand for 1 to 2 minutes. Let cool. Roll in powdered sugar.
Combine first seven ingredients in a glass bowl. Combine the last four ingredients mixing well, pour over vegetables and marinate at least 2 hours or overnight. If you like you can use your favorite bottled Italian dressing in place of dressing in recipe.
Remove vegetables from packages in frozen state and break into buttered casserole. When they are partially thawed, mix. If desired, add a little milk to the mushroom soup before pouring over vegetables. Top liberally with crushed cheese crackers. Bake for 45 minutes in 350° oven.
Mix and pour in unbaked pie shell. Bake at 350° until golden brown, approximately 35 minutes. I like to spread a little nutmeg on the top.
Mix eggs, sugar, syrup, margarine, vanilla and pecans. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Mix soup (rinse out can with only 1/2 can water) with onion soup mix and simmer until it is mixed well and no lumps. Put this aside for later. Put butter in casserole and melt. Add 1 cup rice. Place cut up seasoned chicken on rice. Pour soup mixture on top. Cover and bake for 45 minutes or one hour. Enjoy!
Clean and prepare turkey. Pat dry. Rub turkey with butter or margarine; sprinkle lightly with poultry seasoning. Stuff inside cavity with prunes and apricots, about half and half, and large apple, quartered. Place on large sheet of heavy-duty foil. Pour 2 capfuls of apricot brandy over turkey. Roll foil around turkey and seal at top. Cook at 350° until done. Baste occasionally. Will be juicy and tender.
In a large bowl, mix peanut butter and sugar. By hand, beat in softened ice cream until smooth, but not melted. Spoon in crust. Freeze two hours or until firm. Before serving, drizzle with melted chocolate. Sprinkle with chopped peanuts. Makes 8 servings.
Mix flour and salt. Cut Crisco into flour mixture until of mealy consistency. Add water, using as little as it takes to make the flour mixture hold together. Chill for at least 30 minutes (or overnight). Roll out thin and line pans. Bake at 425° or fill with filling and bake as directed.
Mix by hand the meat, 3/4 of the can of tomato soup, the goldfish, eggs, onion and steak sauce. Let sit for 10 minutes. Preheat oven to 375°. Pat into a loaf and bake for 90 minutes. Add the rest of the tomato soup. Spread on top of the loaf and bake 15 more minutes. Serve in slices.
Mix water, yeast and sugar. Let stand until bubbly (about 10 minutes). Add salt and flour (1 cup at a time). Mix with wooden spoon. When mixture gets too difficult to stir, use hands and knead into a ball, adding flour as needed. Divide ball into two. Form into balls and put on floured surface. Cover and let rise (about 30 to 45 minutes). Form dough into pizza pan; top with sauce, cheese and favorite toppings. Bake in 450° oven for 10 to 15 minutes.
Cook meat and onion together. Drain. Mix other ingredients together. Cover bottom of baking dish with Doritos. Pour meat mixture over Doritos. Cover with crushed Doritos. Bake 35 to 40 minutes at 350°. The last 5 minutes, sprinkle cheese on top and melt.
Peel and slice potatoes into 1/8-inch slices. Layer about 1/3 of potatoes in a large roasting pan. Sprinkle with 1/2 cup of flour; dot with 1 stick of butter or margarine that has been cut into 1/4-inch slices and sprinkle with salt and pepper. Layer potatoes, flour, butter, salt and pepper in two more layers. Cover with milk and bake in a 350° oven for 2 hours or until potatoes are tender.
Beat eggs. Add sugar, margarine, Karo and vanilla. Mix well and add coconut. Pour in unbaked pie shell and bake at 400° for about 25 or 30 minutes.
Finely crush entire bag of cookies. Crush until creamy middle disappears. Cream butter and cream cheese, Add sugar and Cool Whip and mix well. Combine milk and pudding mix in separate bowl. When set, add to the cream cheese mixture. Place half the crushed cookies in bottom of a 9 x 13-inch pan. Pour pudding mixture on top. Add gummy worms in the pudding. Put remaining cookie crumbs on top. Can put this in a lined flower pot or sand pail. Refrigerate.
Mix all ingredients and pour in an unbaked pie shell. Bake for 1 hour at 350°.
Butter casserole dish. Saute onion and celery in margarine. Mix all remaining ingredients together. Pour in casserole dish and bake at 350° for 30 minutes.
Lightly score the flank steak in a crisscross pattern on both sides and transfer to a large zip lock bag.
*One teaspoon vinegar or lemon juice will sour 1 cup whole milk.
Crush cookies until fine. Set aside. In a mixing bowl, beat cream cheese, margarine and sugar until smooth. In another bowl, mix pudding and milk. Fold into cream cheese mixture. Fold in Cool Whip. In the flower pot, alternate layers of cookie crumbs and pudding mixture, ending with crumbs. Chill several hours or overnight. Decorate with silk flowers and gummy worms. Serves 12.
Drain juice from fruit. Mash oranges a little. Add Cool Whip with the milk, pineapple and oranges. Add the lemon juice last and mix. Pour into two crusts. Refrigerate 2 hours.
Combine apple juice concentrate and mineral water, stirring gently. Serve immediately over crushed ice.
Mix cream cheese and next 5 ingredients. Spread in round pie pan. Press shrimp on. Cover with chopped eggs and chives/onions. Serve with crackers.
Mix sugar and Karo in a large, heavy bottom pan. Bring to a slow boil. Turn up heat and begin adding milk in a thin stream so that the mixture never stops boiling. Cook at 242° for about 30 minutes. Add vanilla and pecans. Pour into 9-inch buttered pan.
Put in 2-quart casserole. Bake 1 1/2 hours at 350°. Do not cover until the last half hour of bake time.
Boil 1/2 cup sugar in 1 1/2 cups water 5 minutes. Pour into casserole dish and add marshmallows. Cream butter and the other 1/2 cup sugar. Add vanilla. Stir in dry ingredients alternately with milk. Add nuts and blend. Drop from large spoon over marshmallows. Cover dish and bake in 350° oven for 45 minutes or until done.
Layer frozen rolls in a Bundt pan. Mix brown sugar, butterscotch pudding and pecans; sprinkle on rolls. Pour margarine or butter over top. Cover with a dish towel and let rise overnight at room temperature. Bake at 350° for 30 to 35 minutes. Let stand for 10 minutes after removing from oven; invert on a large round plate. Spoon any caramel mixture that runs on the plate over top of rolls.
Dissolve yeast in warm water. Mix flour, sugar and Crisco. Add yeast, then buttermilk. Work well. Put in bowl, cover and let rise until doubled. Shape in rolls and let rise again. Bake at 375° for 20 to 25 minutes or until done.
Prepare rice according to package directions. Cool. Transfer to medium bowl. Stir in peppers, mayonnaise, onions and curry powder. Add peaches and chicken. Toss lightly. Line plates with lettuce leaves. Chill. Mold salad in center to serve. Serves 4.
Dissolve Kool-Aid in 1-quart warm water. Dissolve sugar in 1-quart warm water. Combine in 1 gallon container: pineapple juice, Kool-Aid and sugar in gallon container, then finish filling gallon container with water. Pour this into a container that will hold 2 1/2 to 3 gallons, then add 7-Up. Freeze overnight (11 to 12 hours). Take out of the freezer 3 to 4 hours before serving to make it "slushy."