HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chicken in frying pan. Using 2 crescent rolls (should be shaped in a rectangle), roll each piece of chicken and place in a 9 x 13-inch glass dish sprayed with Pam. Pour cream of mushroom soup and mushrooms on top of chicken. Spread out. Cook at 350° for 45 minutes to 1 hour covered with foil.
Melt caramel kisses in milk over low heat, stirring constantly. When completely melted, add pecans and mix well. Drop by teaspoon onto wax paper. (If candy sticks to fingers, dip finger in cup of cool water occasionally.) Let cool until firm. Melt candiquick in its own container according to directions on package. Dip each piece of candy into the chocolate and back on wax paper. Let cool until firm.
Cut meat diagonally across grain in very thin strips. Brown meat in melted margarine. Add 2/3 cup water and mushrooms. Stir in soup mix; heat to boiling. Blend sour cream and flour; add to mixture. Cook and stir until mixture thickens. Sauce will be thin. Serve over rice or egg noodles. Serves 5.
Rub meat with the cut surface of garlic, salt and pepper. Place in large pan and heat vinegar, water, onions, bay leaves, peppercorns and sugar together, but don't boil. Pour hot mixture over meat, cover and refrigerate for 4 to 8 days, turning meat each day.
Cream margarine and sugar. Add eggs, beating well. Mix in buttermilk, then flour and other dry ingredients. Fold in pears and vanilla. Pour batter into four greased 5 x 3-inch loaf pans. Bake at 350° for 45 minutes or until done.
Cut grapefruit into large wedges and remove peel. Cut the peel into long strips about 1/4-inch wide. Put in a heavy saucepan and cover with boiling water. Cook at rolling boil for 10 minutes. Drain. Repeat this boiling process 3 times. Drain and set aside. In the same saucepan, combine 3 cups sugar and 2 cups water. Place over high heat and stir until sugar dissolves and mixture comes to a boil. Add the drained peels. Stir and reduce heat to a gentle boil. Cover partially, stirring occasionally, for an hour or until most liquid has been absorbed and peel is transparent. Remove from heat. Cover a large work area with wax paper. Pour a cup of remaining sugar on wax paper. Roll the candied peel in sugar. Shake off excess sugar and set on side to dry for 2 hours. Store in airtight containers or jars.
Dissolve yeast in warm water. Stir in sugar, salt, oil and half of flour. Mix in remaining flour to make a stiff dough. Beat 20 strokes. Spread on pizza pan. Let rise in warm place for 10 minutes. Cook for 7 minutes at 375°. Put on toppings. Bake at 425° for 15 minutes, or until the cheese is melted and browned.
Combine soups in a large bowl. Stir well. Pour 1/2 of mixture into bottom of crock-pot. Add 1 cup rice. Place cut up meat next. Pour the rest of the soup over meat. Add butter and cook for 2 hours on high, then on low for 3 to 4 hours. You can cook on low for 8 hours.
Brown sausage and add celery, onion and bell pepper. Pour in large pan, 9 x 12-inch. Add 4 1/2 cups boiling water and remaining ingredients, mix well. Bake at 350° for one hour.
Press hash browns into bottom of greased 9 x 13-inch pan. Saute onion in butter, then mix with cheeses and ham. Spread over potatoes. Combine butter and milk. Pour over the cheese and ham mixture. Bake at 425° for 25 minutes, then at 350° for 30 to 40 minutes more.
Cream butter and sugar. Add egg, flour, egg, flour, egg, flour till you've reached 6 eggs and 2 c. flour. Grease and flour bundt pan. Bake at 350° for 1 hour.
Saute onion, celery and bell pepper. (You can spray with Pam to avoid the extra fat grams from using margarine.) Add this to tomatoes and red pepper. Cook 5 to 10 minutes. Thicken and sweeten mixture. Add shrimp. Serve over rice. Some like to add a little Tabasco sauce to make it hot.
Combine sugar and water in a saucepan. Cook over medium heat until sugar dissolves, stirring constantly. Remove from heat. Add evaporated milk and almond extract; let cool. Chill until ready to serve. Combine milk mixture and remaining ingredients in punch bowl just before serving, stirring to break ice cream into small pieces. Makes approximately 25 (8 ounces each) servings.
Melt butter; stir in flour slowly. Add cream and cook, stirring constantly, until thickened. Mix salt and pepper to taste and sherry. Remove from heat and add crab meat. Pour mixture into a buttered casserole. Sprinkle with cheese and bake at 400° until cheese melts. Serves 4.
In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. Roll into 1-inch balls. Place on ungreased baking sheets. Bake at 350° for 10 to 12 minutes or until bottoms are lightly browned (cookies will not brown on top). Remove immediately to wire rack; cool for 5 minutes, then roll in confectioners sugar. Yields about 3 dozen.
In large mixing bowl, thoroughly blend brownie mix, water, oil, eggs and nuts. Grease the bottom only (or spray with Pam) of a 9 x 13-inch baking pan. Pour batter into pan. Bake at 350° for 45 to 55 minutes. Baking 45 minutes will result in "gooey" brownie squares and 55 minutes makes brownies more cake-like. Experiment to desired doneness. Spread the top of the brownies with 1/2 can of frosting immediately after removing from oven.
Mix well and pour over any fruit mixed with sugar and bake at 375° for 35 minutes.
Mix sugar, oil and eggs. Sift dry ingredients; mix with egg mixture. Add carrots and nuts. Bake for 30 to 40 minutes in a 300° oven.
Drain peaches and potatoes and set aside. Boil these juices with sugar and oleo (to taste) and pour over fruit and potatoes. Bake at 325°.
Cream butter and Crisco; add sugar and flour. Beat well. Turn mixer down and slowly add milk and vanilla. Beat vigorously for several minutes.
Drain tuna; add cream cheese. Mix in rest of ingredients. Work with hands until completely combined. Shape into fish or ball. Place on serving dish. Serve with crackers.
Mix with spoon. Put chocolate chips in last. Mix easy so they won't all go to the bottom. Bake at 325° for about 1 hour.
Combine sugar, egg whites and water in double boiler. Beat with electric or rotary beaters over boiling water until soft peaks form. Add marshmallow cream. Continue beating until stiff peaks form. Remove from heat. Beat in vanilla.
Make a sauce of olive oil, lemon juice, mayonnaise and Greek seasoning. Chill. Mix all remaining ingredients. Pour sauce on. Toss, chill and serve.
Combine sugar, syrup and peanuts in pan. Bring to a boil and cook to hard crack stage (290°), stirring constantly. Remove from heat to stir in baking soda. Pour into greased cooking sheet and pull and stretch thin. Yields one pound.
Stir together oats, coconut and nuts. Set aside. Boil together for 3 minutes the remaining ingredients. Pour over the oat mixture. Mix well and drop by teaspoon onto waxed paper.
Heat cranberry sauce in a pan. Stir in dry jello. When sauce is almost smooth, add the pineapple and nuts. Refrigerate.
Mix brown sugar, oleo, 1/2 box powdered sugar and milk. Bring to rolling boil. Remove from heat. Add remaining powdered sugar and vanilla. Stir until thick enough to spread. If it gets too thick, add 1 teaspoon of water.
Mix ingredients well. Pour into large baking dish. Bake at 350° for 30-35 minutes until done. Ice and sprinkle with choice of nuts.
Rinse dried mixed beans. Place in large Dutch oven pan and sprinkle salt on beans. Cover beans with 2 quarts water. Soak overnight.
Cream the shortening, milk, egg and salt together. Blend in the remaining ingredients. Drop by tablespoonful onto a greased cookie sheet and bake in a 425° oven for about 7 minutes. Let cool.
Brown chops in shortening in a heavy skillet. Sprinkle with pepper. Place an onion slice and pepper ring on each chop. Pour soup over all. Cover and simmer about 1 hour at 325°.
Cut fish fillets into 1-inch pieces. In 3 1/2 or 4-quart saucepan heat oil; add onions, green pepper, carrots, celery and garlic. Saute and stir frequently until vegetables are tender, about 2 minutes. Add remaining ingredients, except fish, and bring to a boil. Reduce heat and let simmer until flavors are blended, about 20 minutes. Stir in fish and cook until fish flakes easily when tested with fork, 7 to 10 minutes. Remove bay leaf before serving.
Heat oven to 350°. Beat together margarine or butter and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; add to liquid mixture. Mix well. Stir in oats and raisins; mix well. Bake 30 minutes in 9 x 13-inch ungreased baking pan. Yield: 24 medium bars.
Cook celery and onion in butter until tender. Add remaining ingredients except parsley and noodles. Simmer 30 minutes. Remove bay leaf. Add noodles and parsley. Cook 10 minutes or longer until noodles are tender.
Cook sugar, butter, milk and salt at a full boil for 5 1/2 minutes, stirring constantly. Remove from heat and stir in the chocolate chips, vanilla and walnuts. Stir rapidly until melted, then stir in the marshmallow cream. Pour in buttered pan. Chill. Cut in squares. Big batch!!!
Pound chicken to 1/2-inch thickness. Spoon 1 teaspoon cream cheese with chives into each piece of chicken. Roll chicken and wrap with 1 piece of bacon. Bake at 400° for 40 minutes. Then place under broiler for 5 minutes. Turn once to crisp bacon.
Rub surface of roast lightly with cooking oil. Combine seasoning mixture and rub over all surfaces of roast. Place roast in shallow pan and roast at 350° for 1 hour. Remove from oven; let stand 10 minutes. Slice and serve.
Put olive oil in pan with first 3 ingredients; saut. Remove from heat. Add sausage and set aside. Coat chicken with flour and pepper. Brown in large pan and remove excess oil. Slowly add 4 cups of chicken broth and sausage mixture. Simmer until chicken and sausage are cooked. Add additional broth as needed. Season with ground peppercorns to taste. During last 5 to 10 minutes of cooking, add white wine and balsamic vinegar. Serve over pasta and sprinkle with Parmesan cheese.
Blend shortening and sugar. Add egg and vanilla and mix well. Add dry ingredients and mix. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 10 to 15 minutes.
Drain peaches and layer into a casserole dish. Sprinkle with cinnamon and nutmeg. Combine flour, brown sugar, oatmeal and butter. Mix until crumbly and spread over the peaches. Bake at 375° for 30 minutes.
Separate rolls into rectangles. Spread uncooked sausage over whole rectangle. Sprinkle grated cheese over top. Roll up. Slice into sections and place on ungreased cookie sheet. Bake at 350° for 15 minutes.
Season chicken with salt and pepper. Place oil in skillet and brown chicken. Mash garlic with salt and add the remaining ingredients. Mix well. Pour this mixture over the brown chicken. Cover and cook at 325° for 40 minutes. Makes 2 servings.
Melt the shortening over low heat. Remove and add brown sugar. Let cool. Stir in egg and remaining ingredients. Spread in a greased and floured 8 x 8 x 2-inch pan. Bake at 350° for 25 minutes.
Cream sugar and add 1 1/2 cups sugar gradually. Add well beaten egg yolks. Blend in melted chocolate. Mix flour, baking powder and salt together by sifting. Add flour mixture alternately with milk to already creamed mixture. Beat until batter is smooth. Add vanilla and nuts. Beat egg whites until stiff enough to hold point, then add remaining sugar. Fold into batter. Bake in 2 (9-inch) pans 35 to 40 minutes in 350° oven. Cake must not be overcooked.
Bring 2 cups of water to boiling. Stir in jello until dissolved. Add other ingredients. Mix together. Chill. Serve with meats or casseroles.
Combine sugar and cocoa in small saucepan; blend in milk. Add margarine and salt. Cook and stir constantly until mixture begins to boil. Remove from heat; add vanilla. Serve warm over ice cream or other desserts. Makes about 2 cups.
Mix pie filling, Jell-O, sugar, water and eggs. Cook until thickened over low heat, stirring constantly. Cool. Add Cool Whip and mix thoroughly. Pour into crust and top with Cool Whip if desired.
Put all in stainless container and stir every day for 3 days. (Or put back into original container.) Shake well each day. Keep refrigerated and put into smaller containers as needed.
Boil chicken and debone. Crush 1 tube of crackers and put in bottom of casserole dish. Pour 3/4 of the melted butter and make a crust. Add chicken on crust. Mix soups and sour cream and pour over chicken. Crush and put 1/2 tube of crackers on chicken soups and rest of melted butter. Bake at 350° until bubbly.
Mix together all but egg whites. Beat egg whites (not too dry). Fold into mixture. Stir well, so spices will not settle to bottom. Pour into 2 pie crusts and bake until nicely browned at 350° for about 1 hour.
Trim fat off pork chops. Slice the potatoes into long microsafe dish. Arrange pork chops over potatoes. Combine soups and pour over chops and potatoes. Cover with wax paper. Microwave on High for 4 minutes, turning chops and dish once after 2 minutes. Keep covered. Microwave on Medium setting 12 to 15 minutes or until tender and no pink remains. Remove chops to serving dish, pouring soup mix over all or serve in separate dish.
Sift together flour and salt; set aside. Combine butter, sugar, vanilla and egg; mix well. Add flour mixture, nuts and chocolate chips. Form into small balls and bake on ungreased cookie sheet in a 350° oven for approximately 9 minutes. After the cookies are cool, roll them in powdered sugar.
Cook sugar, water, cornstarch and Karo until clear and add jello. Pour over berries in a baked pie shell.
Mix peanut butter, honey and Rice Krispies; pour in pie pan. Use a greased cup to press crust. Slice 1 banana and place them on the crust. Mix chocolate pudding according to directions and pour over bananas and crust. Refrigerate 1 hour until set. Top with chocolate Cool Whip.
Boil macaroni. Brown ground meat and onions. Add all ingredients except cheese to ground meat and cook for 15 minutes. Add cheese and cook until melted. Can be cooked on stove as directed or baked in oven in a casserole dish at 350° for 20 minutes. Different vegetables can be added or substituted.
Cook celery and onion in water until tender. Meanwhile, combine remaining dry ingredients (store separately, if dressing is to be baked later). Just before baking, add celery and onion, plus the liquid to the dry mix. This should be moist, but compact. If dry, add a little more liquid. Combine well. Bake in a 10 x 6 x 2-inch baking dish, in a hot oven, 400°, for 30 minutes. Makes 8 servings. I use this to stuff turkey.
Bring the pie filling and sugar to a boil. Take off the stove. Mix the jello and add it to the pie filling/sugar mixture. Add the crushed pineapple. Refrigerate until firm.
Mix crumbs with melted butter. Place in a dish, reserving a few for the topping. Beat Dream Whip with milk. When almost stiff, add sugar and cream cheese. Beat until stiff. Pour half mixture over crumbs, then add pineapple. Top with remaining mixture and sprinkle with reserved crumbs. Chill several hours.
Boil chicken (save 2 cups broth). Bone chicken and spread in 13 x 9-inch dish. Sprinkle dressing mix over chicken. Mix 2 cups broth, butter and soup. Bring to a boil; pour over chicken. Bake 20 minutes at 350°.
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm. Garnish. Let stand at room temperature to soften before serving.
Cook ribs for about 1 1/2 hours, then put in cabbage and cook about 1/2 hour. Put in potatoes and cook until done.
Let bread stand uncovered overnight to dry. Cover raisins with boiling water, let stand 5 minutes. Drain. Mix eggs, milk, 1/4 cup sugar and vanilla or rosewater. Place raisins in ungreased 10 x 6 x 2-inch baking dish. Pour egg mixture over. Spread bread slices with butter. Cut each slice diagonally into 4 triangles. Place atop egg mixture, buttered side up. Sprinkle with mixture of 2 tablespoons sugar and nutmeg. Set baking dish in pan on oven rack. Pour hot water into pan to depth of 1 inch. Bake at 350° until knife inserted halfway between center and edge comes out clean, about 45 minutes. Serves 6.
Preheat oven to 375°. In small bowl combine butterscotch morsels, brown sugar, flour and cinnamon; set aside. Place apples in 13 x 9-inch pan; sprinkle morsels mixture over apples. Bake 20 minutes.
Trim tough stems from okra pods, but do not cut into seed. Pack in clean sterile jars. Add 1 tablespoon dill seed and 1 clove of garlic to each jar.
Melt in top of double boiler. Cover each ball good. Lift out with toothpick. Place on waxed paper and chill.
Combine sugar, salt and butter; add to milk. Add yeast and eggs. Add flour to make stiff batter. Let rise. Stir down and let rise again. Pinch off in balls, dip in melted butter, then cinnamon and sugar mixture. Pile loosely in angel food pan or loaf pans. Bake for 40 minutes at 350°.
Heat oven to 375°. Remove excess fat from chicken. Place chicken, meaty side up, in 13 x 9 x 2-inch pan. Mix remaining ingredients, except apricots; brush over chicken. Bake, uncovered, brushing with soy mixture occasionally 60 to 70 minutes. About 5 minutes before chicken is done, arrange apricots around chicken. Brush with soy mixture. Bake 5 minutes.
Soften cream cheese in a large bowl in the microwave. Chop onion and two bags of the beef in a food processor. Stir onion and beef mixture in with cream cheese and spices. Mix well and either form into a ball or put in a bowl. (If you choose to form into a ball, place ball in the refrigerator to chill.) Chop remaining bag of beef in food processor. If forming into a ball take out of refrigerator after chilled and roll in the chopped beef until covered. If you chose to place in bowl just sprinkle the last bag of beef on top.
Mix 3/4 salsa with cream cheese, using mixer. Spread in a glass dish. On top of spread, add cheeses, shredded lettuce and remaining salsa. Garnish with olives, if desired. Place nacho chips around the edges of the dish.
Cook first 7 ingredients until tender. Thicken with flour and milk. Add chopped hard-boiled eggs. Add 1 or 2 cups milk to make more.
Grate a fresh coconut; whip one pint whipping cream, add 1/4 cup sugar and 1 teaspoon vanilla. In between each layer, spread whipping cream mixture and top with coconut. Cover top and sides with cream and coconut. Keep in refrigerator.
Mix ingredients and add enough plain flour to roll soft dough on. Cut and bake in hot oven.
In blender, add crushed ice, frozen blueberries or any other berries, powdered milk, syrup and Shasta. Blend until frothy. Makes 2 servings.
Melt chocolate, peanut butter and butter. Pour over cereal. Put confectioners sugar in a brown grocery bag. Add cereal and mix.
Heat oil in a large skillet. Add onions, garlic, green pepper, celery and parsley; saute until tender. Blend in tomato sauce, water, bay leaf, orange peel, cumin, salt and pepper; bring to a boil. Reduce heat and simmer 10 minutes. Discard orange peel and bay leaf. Serve over rice or use to fill warm flour tortillas.
Combine cider and 1 stick cinnamon in a large saucepan; bring to a boil. Cover. Reduce heat and simmer 15 minutes. Discard cinnamon stick.
Combine the cornstarch and sugar. Add the pineapple juice and egg yolks; cook until thick, stirring constantly. When mixture starts to boil on sides, lower heat. Fold in the whipped cream, then fold in the pineapple tidbits and marshmallows. Chill overnight. Just before serving, add the sliced bananas. Mix well.
Mix eggs, sugar and Crisco. Add flour until thick (like cake batter), then add flavoring. Bake at 350° for 20 to 30 minutes. Cook in a warm iron skillet. Best when served warm.
Heat oven to 350°. Mix rice, 2 of the egg whites and 1/4 teaspoon rosemary. Press onto the bottom and sides of lightly greased 10-inch quiche dish or pie plate for crust.
Beat eggs with oil until foamy. Add sugar and water. Add flour and cinnamon. Batter will be thick.	 Add apples and nuts. Spread into a 9x13 pan and bake at 350° for 50-60 minutes.
Combine noodles, butter, orange juice, 1/2 sugar and eggs in large bowl; mix well. Stir in raisins, salt and pie filling. Pour into buttered 9 x 12-inch baking dish. Mix cornflakes, 3 tablespoons sugar, cinnamon and lemon juice in bowl. Sprinkle over pudding. Bake at 350° for 1 hour.
In a mixing bowl, combine milk, yogurt, pudding mix and vanilla. Beat on high speed for 2 minutes. Spoon into serving dish. Chill. Yields 6 servings.
Mix together first 2 ingredients. Fold in milk mixture with remaining ingredients. Refrigerate overnight.
Grease a 9 x 13-inch pan. Arrange layers of bread, cooked sausage, cheese and mushrooms. Combine remaining ingredients. Pour over top. Refrigerate overnight. Bake at 350° covered for 45 minutes. Serves 8 to 10.
Mix all ingredients, except cheese. Pour into 9 x 13-inch baking dish. Sprinkle with cheese. Refrigerate overnight. Bake 30 minutes at 350°. Serve immediately.
Mix pork and beans, hot dogs, barbecue sauce, brown sugar and onion all together. Set off to side and put biscuits in muffin tins. Make a big dent in the middle of each. Pour your mixture in the dent. Bake 10 to 12 minutes on 425°. Take out and sprinkle with cheese.
Heat oven to 350°. Grease bottom of loaf pan.	In large bowl cream sugar and margarine until light and fluffy. Beat in eggs and blend in bananas, milk and vanilla. In small bowl combine flour, baking soda and salt; mix well. Add to creamed mixture and mix just until dry ingredients are moistened. Pour into prepared pan and bake at 350° for 35 to 40 minutes.	Cool 5 minutes. Wrap and store in refrigerator.
Fry sausage and drain. Sprinkle into crust. Combine remaining ingredients and gently pour over cheese. Bake at 400° for 30 to 35 minutes.
Melt butter in 13 x 9-inch baking pan. Mix flour, sugar, milk, salt and baking powder to form batter. Pour over melted butter. Spread fruit filling of your choice over batter. Do not mix. Bake at 350° until golden brown.
Prepare roux by heating oil or margarine in a large skillet and blending in flour over medium heat. Stir constantly until brown, being careful not to scorch. Add water gradually and cook until thick and smooth. Add remaining ingredients except rice. Cover and simmer for 10 minutes. Remove bay leaves and serve over hot rice.
Melt butter in dish in oven. Shake potatoes in mixture. Season and bake in butter at 350° for 1 hour.
Combine cream cheese, green chilies, green onions, black olives, Cheddar cheese and garlic salt in a bowl. Spread a heaping tablespoon (or more if you like) of cream cheese mixture on each tortilla. Roll up the tortilla in jellyroll fashion. Place seam side down on a baking sheet. Cover and chill for 2 hours. Slice each tortilla into 4 pieces and serve with picante sauce on the side for dipping. This recipe makes about 4 dozen.
Drain and rinse string beans (this is important). Replace liquid with fresh water. Add rest of ingredients. Season. Cook on low heat about 30 to 45 minutes.
Combine sugar, cocoa, milk, margarine and salt in skillet and cook at a rolling boil for 1 minute. Remove from heat and add vanilla, peanut butter and oats. Mix well. Drop by spoonfuls on wax paper and cool until firm.
Mix cheese, pineapple, peppers, onions and salt and freeze. Roll into nuts and serve.
Mix the ingredients together in a large saucepan; simmer 3 hours. The mixture will be water consistency at first, but will thicken after 3 hours. Serve warm, so keep over low heat, stirring occasionally. Serves 24 people.
Melt margarine, sugar and cocoa over low heat. Stir to keep from scorching. Add milk, flavoring and eggs. Do not boil mixture. Stir in coconut, nuts and salt. Cool slightly before pouring into crust. Bake 40 minutes at 350° or until pie is thickened. This pie can be frozen.