HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash chicken in cold water and drain. Roll chicken pieces in mixture of flour, salt and pepper, covering well. Brown in shortening. Place in baking dish. Pour milk over chicken. Add the water and bay leaf and sprinkle generously with paprika. Cover and bake. Remove cover during last 15 minutes or longer to finish browning. Bake 1 1/2 hours at 350°.
Grease and flour a 9 x 13inch pan. Sprinkle nuts and coconut in bottom of pan. Mix cake mix as directed, but use milk in place of water. Pour cake mix over nuts and coconut. Melt cream cheese and butter, then add powdered sugar and spoon over top of cake batter. Don't spread. Bake at 350° for 30 or 40 minutes. Cut into squares.
Prepare fish: Soak in ice water; feel for a small angular bone. Peel off any skin. Cut into pieces (1-inch size). Peel and cube potato. Chop onion and celery. Saute vegetables in 2 tablespoons oil about 8 minutes (do not overcook potato). Dissolve chicken cube in 1 cup boiling water. Add to vegetables. Liquid should "cover" vegetables. Cook about 6 minutes. Lay fish over potato. Do not stir or break up fish. Simmer about 6 minutes, just enough to cook fish. Break up bay leaf, lay on fish. Scald milk. Add to pot. Season with pepper, dry parsley and dill weed. Crush 5 crackers. Add to thicken. Serves 4. So good!
Mix cream cheese and sugar, then Cool Whip. Add the rest of the fruit. Put in container that can be put in freezer.
Brown ground beef and onion well in a skillet. Mix in the remaining ingredients and simmer 15 minutes. Turn into a greased casserole. Mix corn bread as directed on package and spread on top. Bake at 350 degrees for 20 minutes.
Combine salmon, soup, cheese and rice. Saute onion and celery in butter; add to salmon mixture. Pour into casserole dish; top with bread crumbs. Bake at 350° for 30 minutes.
Cream the shortening and sugar. Beat eggs. Sift flour and cream of tartar together. Gradually mix flour with the eggs and blend well. Add the flour and eggs to the creamed shortening and sugar. Mix well. Chill dough.
Cream margarine, cream cheese and sugar until fluffy. Beat in egg yolk. Add flour and vanilla; mix well. Chill dough. Shape in 1-inch balls. Place on greased sheet. Gently press M&M's or pecan halves into each cookie. Bake at 325° for about 12 to 15 minutes.
Combine first 4 ingredients. Slowly add milk and beat with a whisk until pours very easily. Pour onto heated nonstick pan or griddle (about 400°) to desired size of pancake.
Chop dried beef fine. Soften cream cheese. Mix all ingredients, reserving some chopped dried beef to cover outside of ball. Shape in a ball and roll in reserved beef. Refrigerate and serve with crackers.
Microwave chocolate and margarine in large microwavable bowl on High 2 minutes and then stir until chocolate is completely melted. Beat in remaining ingredients until well blended and smooth. If frosting becomes too thick, beat in additional milk until of spreading consistency. Makes 2 1/2 cups or enough to frost top and sides of two (9-inch) round cake layers.
Mix 1/2 can water into the can of soup. Put in 1 1/2 quart casserole. Cut steak into strips (2 x 3-inches). Salt and pepper steak. Put into mushrooms soup and sprinkle top with dry onion soup. Bake at 375° for 1 hour. Serve on buttered noodles.
Coat an 11 x 7 x 2-inch baking dish with cooking spray. Layer 2 cups sweet potatoes in half of dish; layer 2 cups red potatoes in other half. Sprinkle with onion. Drizzle with half of margarine. Sprinkle with half of salt and pepper. Repeat with remaining ingredients. Bring milk to a boil; pour over. Cover with foil. Cut 8 slits in foil. Bake at 425° for 30 minutes. Uncover and bake 10 minutes. Remove from oven. Sprinkle with parsley and cheese. Let stand 5 minutes before serving.
Mix and melt 2 minutes. Then boil 2 minutes. Line greased cookie sheet with graham crackers. Cover with chopped pecans. Cover with sugar mix and bake at 350° for 16 minutes. Cool and break apart and store in airtight container.
Beat eggs and set aside. Mix baking powder with flour. Cream sugar, butter and shortening with eggs. Add flour mixture and sweet milk (a little at a time). Add flavoring. Pour into greased and floured pan. Put in cold oven and turn heat to 350°; bake for 1 hour or until done. Test: Stick in a toothpick; when it comes out clean, it's done.
Mix hamburger, taco mix and beans and place in 8-inch square baking dish. Top with sour cream, taco sauce and Cheddar cheese. Bake at 350° until bubbly. Serve with nacho chips.
Mix apples and sugar; let stand 1 hour. Sift together flour, soda and spices. Beat eggs and add oil and vanilla. Add apple mixture; combine flour mix with eggs. Stir in nuts. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Combine ingredients and top with corn flakes in a 9 x 13-inch pan. Bake in 350° oven until bubbly.
Beat eggs, sugar and oil. Combine flour, soda, salt and cinnamon. Add to egg mixture. Blend well and add grated carrots. Bake in 9 x 9 pan for 30 minutes at 350°.
Cook the raisins in water; set aside. Add brown sugar, mustard and cornstarch and slowly stir in the vinegar, lemon rind and lemon juice. In 1 1/2 cups of water, cook until thick, then add raisins and butter. Cook over low heat.
Cream together shortening and sugar. Add eggs and coloring; beat 10 minutes. Add buttermilk and slowly add the flour. Add salt, vanilla and cocoa. Remove bowl from mixer and add by hand, mixing lightly, the vinegar and soda. Grease and flour pan before adding mixture. Bake at 350° for 30 to 35 minutes.
Place cake side up. Prick cake with utility fork. Dissolve Jell-O in boiling water. Pour carefully over cake. Chill 3 to 4 hours. Dip cake pan in warm water for 10 seconds. Turn out onto serving plate. Top with Cool Whip and sides, too.
Steep tea bags and 4 cups boiling water 5 minutes. Add the rest of ingredients.
Mix all ingredients together except chips and cheese. Spread in a lightly greased 2-quart casserole dish. Sprinkle cheese and top with crushed chips. Bake at 350° for 20 minutes.
Combine eggs, raisins and vanilla and let stand 1 hour. Cream together shortening, brown sugar and sugar. Sift flour, salt, soda and cinnamon into sugar mixture and mix well. Blend in eggs and raisins. Add oatmeal (very stiff dough).
Mix all above ingredients. Chill 4 hours. Shape into 2 dozen 1-inch balls.
Cook first 5 ingredients in a large skillet over medium heat, stirring constantly, 5 minutes. Add tomatoes, salt and pepper. Cover. Reduce heat and simmer 5 minutes. Serve over rice.
Melt butter in bottom of 9 x 13-inch cake pan. Spread other ingredients in layers. Pour milk evenly over top.	Bake at 325° until brown.
Put the first five ingredients in blender; blend about 45 seconds. Add 1 cup whiskey and blend only long enough to mix, about 10 seconds. Best if chilled overnight. Mix before serving. Makes about 1 quart.
Beat together 2 c. sugar, 3 eggs and 1 cup oil. Add the remaining ingredients, mix	and put into	a greased and floured pan. Bake at 350° for 1 hour.
Grind together the 3 ingredients. Mix with mayonnaise to make it the consistency of tuna fish. Spread on party rye and broil until bubbly.
Combine first 8 ingredients into saucepan. Mix well. Bring to a boil slowly, stirring constantly. Reduce heat; simmer for 5 minutes, stirring frequently. Remove from heat; cool. Combine flour, soda, baking powder and salt in bowl. Add to carrot mixture, mixing well. Fold in pecans. Spoon into well-greased and floured 9-inch ring mold. Bake at 375° for 45 to 50 minutes or until cake tests done.
Mix first 7 ingredients together. Form into 1-inch balls. Chill. Fry meatballs in oil. Make gravy as directions say, using 1 1/4 cups water. Add 1/2 cup real mayonnaise. Pour over meatballs. Makes about 45 meatballs.
Cut chicken into 1-inch chunks. Combine corn flake crumbs, salt and pepper. Dip chicken into butter; roll in crumb mixture and arrange chicken in single layer on foil-lined baking dish. Bake at 400° for 30 minutes.
Place 1 peach half for body on salad plate. Arrange 4 small celery sticks for arms and legs around peach half. Use 1 large marshmallow for head, raisins for eyes, nose, shoe and buttons and small piece maraschino cherry for mouth. Spread yellow cheese; arrange around marshmallow for hair. Add a skirt of leaf lettuce to complete the salad.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onion rings. Pour into a 1-quart casserole. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onion rings. Bake uncovered for 5 minutes. Yield: 6 servings.
Mix first 4 ingredients. Add eggs one at a time, beating after each egg. Bake at 325° for 1 hour in 10-inch tube pan.
Put milk in top of double boiler. Stir in eggs and sugar. Stir well. Cook until it begins to get thick (do not boil). Stir constantly.
Combine peanuts, red food color, sugar and water in saucepan. Cook over medium heat until water evaporates. Place peanuts on cookie sheet sprayed with nonstick cooking spray. Bake at 325° for 25 minutes, stirring often to prevent burning.
Prepare rice as directed on package. Cook and stir chicken in hot oil in a large skillet until lightly browned. Stir in remaining ingredients and bring to boil. Cover, reduce heat and simmer 2 to 3 minutes. Serve over cooked rice.
Puree the avocados in blender. Add consomme, sour cream, onion powder, salt and pepper. Blend thoroughly. Refrigerate until chilled. Garnish each serving with a slice of lime and a teaspoon of sour cream.
Cream shortening and sugar together. Add the beaten eggs to milk and oatmeal. Add sifted dry ingredients. Bake at 350° for 12 to 15 minutes on buttered pan.
Saute onion and celery in butter. Add broccoli, soup and water. Cover. Simmer until onion, celery and broccoli are tender. Put rice in bottom of dish. Pour broccoli mixture over rice. Top with Cheez Whiz. Cover and bake at 350° for 35 minutes.
Beat cream cheese until smooth. Add sour cream and beat until smooth, then add Cool Whip and beat until smooth. Add vanilla and sugar and mix. Pour mixture into graham cracker crust and refrigerate until ready to serve.
Press crescent rolls into jelly roll pan; bake at 375° for 8 minutes, then cool. Mix yogurt, salad dressing, Ricotta and dressing mix. Spread mixture on cooled crust. Top with slices of favorite veggies and season with Mrs. Dash. Refrigerate until ready to serve. Sprinkle evenly with grated cheese and garnish with olives.
Crush cookies in blender. Place all ingredients into nice flowerpot in this order: cookies in pot; margarine, whipped topping, xxx sugar and cream cheese mixed; cookies; pudding, milk and vanilla (mixed until thick); thick layers of cookies on top; decorated with candy worms and plastic flowers. Serve with plastic shovel.
Soak beans overnight and drain off water. Fill Dutch oven 1/2 full with water. Add ham bone, beans, onions, celery and seasonings. Simmer for at least 4 hours. Remove ham bone. Cut up ham and return to soup. Continue to simmer. After it has thickened, add tomato soup and water to desired consistency.
Mix together the first 3 ingredients. Spread into ungreased 10 x 14-inch pan. Bake at 350° until light brown.
Remove wing tips before washing chicken well. In a large bowl, combine chicken and dressing. Toss a bit. Cover and marinate about 1 hour in refrigerator. Toss once or twice during the hour. In a medium bowl, combine bread crumbs and garlic powder. Stir. Set aside. Preheat oven to 350°. Shake marinade off gently so it's not dripping. Coat each piece well in bread crumbs. Place on nonstick or sprayed cookie sheets. Bake about 30 minutes. Serves 4 to 6.
Mix all ingredients. Roll into balls. Flatten with a fork. Bake 10 to 12 minutes at 350°.
Begin by crossing the 2 slices of bacon and place the tenderloin where the bacon slices cross. Season with salt and pepper. Stack the onion, tomato and green pepper on meat. Bring the bacon slices up around the stack and secure them on top with several toothpicks. Grill for 45 minutes. Can place cheese on top 10 to 15 minutes before package is done (optional). Each package serves 1 person.
Dice celery, green pepper, onions, tomatoes, carrot and garlic; set aside. Season chicken pieces with salt and pepper to taste. Heat oil over medium-high heat in a large saucepan. Brown chicken pieces until golden brown. Add diced vegetables and half the paprika. Cover; reduce heat to low. Allow chicken to simmer in juices that cook out from the vegetables for approximately 20 minutes. Check the pot. Add the remaining paprika. Simmer for another 15 to 20 minutes, or until chicken is thoroughly cooked.
Crumble cornbread in large bowl. Add pepper, corn, celery and onions. Add mayonnaise and stir until moistened. Fold in chopped tomatoes. Chill in refrigerator.
Dissolve sugar in boiling water. Add lemon peel and juice. Store in covered container in refrigerator. Makes 2 2/3 cups base.
Chill.	Just before serving add 2 quarts ginger ale. May serve with orange rings, ice ring with strawberries frozen in it, etc.
In a saucepan over medium heat, combine sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute. Remove from heat and stir in vanilla, salt, peanut butter and oats. Drop by rounded spoonfuls onto waxed paper. Allow to cool for at least 1 hour. Store in an airtight container.
Prepare stuffing mix as directed on package. Mix soups, sour cream and chicken. Top with stuffing in baking dish and bake at 350° for 20 to 30 minutes.
Saute celery, carrot and onion in butter. Combine with rice, parsley, salt and pepper. Put in casserole dish. Mix together chicken soup, broth, mayonnaise and milk. Lay chicken slices on top of rice mixture. Pour chicken soup mix on top. Lay cheese on top. Bake at 350° for an hour, covered.
Melt butter in saucepan. Remove from heat and stir in brown sugar. Blend in egg, vanilla and orange rind. Sift flour, salt and baking powder together. Add to first mixture and blend well. Add dates and coconut. Bake in a 8 x 8-inch pan at 350° for 30 minutes. Cut into squares when cool.
Mix in large skillet (2 1/2-quart). Brown ground chuck in melted margarine. Add beans, soup mix and other ingredients. Pour into bean pot. Cover and bake at 350° for 30 to 40 minutes or until bubbly.
Preheat oven at 325°. Measure oatmeal, flour, sugar, brown sugar, raisins, soda and salt into mixing bowl. Mix well. Stir in oil, egg and vanilla. Mixture may seem almost dry. Form into 1-inch balls. Place on ungreased baking sheet about 2 inches apart. Bake at 325° for 10 to 15 minutes.
Cook sausage until done, drain. Place cheese, milk, pimento, and sausage in a crock pot. Cover. Cook until cheese melts. Turn down on low. Keep warm.
Boil syrup, sugar and vinegar to hard ball stage. Remove from heat. Add butter, vanilla and soda. Stir until foamy. Then pour over 5 to 6 quarts popped corn. Stir gently until cool enough to form into balls. Dip hands into cold water to keep from sticking.
Mix together and spread on foil covered pizza pan. Add lettuce, tomatoes, black olives and 2 cups sharp Cheddar cheese. Serve with Doritos.
In a large bowl combine chicken, celery, grapes and parsley. Combine the next seven ingredients; mix well. Pour over chicken mixture and toss. Chill for at least 1 hour.
Chill milk in freezer for 45 minutes to one hour. Cover bottom of loaf pan with crushed cookie crumbs. Whip chilled milk until it stands in peaks (will look like whipped cream). Now slowly add sugar while beating with mixer. Add eggs, beating well after each one. Add strained lemon juice and the grated lemon rind. Pour into the crust lined loaf pan and freeze for several hours. This is a wonderful light, refreshing dessert. Mash and sweeten strawberries to serve on top of each slice.
Coat Dutch oven with cooking spray; place over medium heat until hot. Add onion, green pepper, jalapeno and garlic. Saute 5 minutes. Add chili powder and cumin; cook 2 minutes. Add chicken, 1 cup water, cayenne, black pepper, Worcestershire sauce, Dijon mustard, stewed tomatoes, chicken broth and chili sauce; bring to a boil. Cover, reduce heat and simmer 20 minutes. Add beans and cook 5 minutes.
In medium size bowl, combine butter, sugar and salt; blend well. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour, cream and pecans. Pour mixture into pie shell. Bake in moderate oven (375°) for 40 to 50 minutes or until knife inserted near the center comes out clean. Serve slightly warm with whipped cream.
Combine beef, beans, oregano, cumin and garlic powder. Place 4 of uncooked noodles in bottom of 9 x 13 x 2-inch baking pan. Spread on 1/2 of beef mixture and cover with remaining noodles. Combine water and salsa. Pour over all. Cover tightly with foil. Bake at 350° for 1 1/2 hours or until noodles are tender. Combine sour cream, onions and olives, then spoon over dish. Top with cheese. Bake uncovered until cheese melts.
Sift flour. Add eggs, milk and butter to flour mixture. Add rest of ingredients and stir. Pour into a 9 x 13-inch lightly greased pan. Bake at 325° for 30 to 40 minutes. When cold, cut into squares. May be frozen. Reheat at 325°.
Mix all ingredients together well. Store in airtight container until ready to use. Place 1/4 cup mixture in serving cup and fill with boiling water.
Combine first 10 ingredients in a jar. Cover tightly and shake until well mixed. Set aside. Tear spinach into bite sized pieces and place in a large salad bowl. Pour dressing over spinach and toss lightly. Garnish with bacon and egg.
Brown sausage; drain fat. Mix with the spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper. Grease eight 6-quart baking pans. Layer half of noodles, sliced cheese and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan. Cover and bake at 350° for 1 hour. Uncover and bake 15 minutes longer or until cheese is melted. Yields 150 to 175 servings.
Mix together and beat with hand mixer until blended all ingredients. Pour ingredients into a 9-inch lightly greased pan. Bake at 350° for 1 hour.
Mix cornstarch and water. Add optional color. Pour in tray or tub. Experience and enjoy this unique mixture's properties. Feels really different.
Spray 9 x 13-inch pan with Pam. Place slices of bread in pan buttered side down. Place slice of ham and cheese on each bread slice. Top with slice of bread, buttered side up. Mix eggs, milk and seasonings. Pour melted butter and corn flakes over top of egg mixture. Bake 1 hour in preheated oven at 350°.
Cut sponge fingers in half and lay in bottom of large glass dish. Cover with the raspberries.
Mix and spoon into 8-inch pie plate; sprinkle with pecans or walnuts; bake at 350° for 20 minutes. Serve with crackers.
Sift the flour, sugar, baking soda and cinnamon, then add oil and eggs one at a time. Add carrots; blend well. Pour batter into lightly floured pans. Bake 30 minutes at 350°.
Mix all together. Pour into greased pan. Bake at 350° for 50 minutes.
Mix brine; do not cook. Pour over cukes and onions. Keep unsealed in refrigerator. It will keep 4 months in refrigerator. Makes 1 gallon.
Fry bacon until crisp. Pour soup into bacon and fat and stir. Oil dish and pour a little of the ingredients in the bottom, then place onions in dish. Put remaining sauce on onion mixture. Top with bread crumbs. Brush with margarine before you break into crumbs. Put in a dish and bake at 350° for 1 1/2 hours. Serve with mashed potatoes, meat and salad.
In a 1 1/2-quart casserole bowl, stir together the peanuts, sugar, syrup and salt. Cook for 8 minutes in microwave on High, stirring well after 4 minutes. After 8 minutes, stir in butter and vanilla. Microwave 2 minutes longer on High. Remove from microwave. Add baking soda; quickly stir until light and foamy. Pour immediately onto lightly greased cookie sheet, spread thin.
Preheat oven to 350°. Mix together 1 cup sour cream, 1 cup cheese, chicken, 1/4 cup salsa, cilantro and cumin. Spoon 1/4 cup chicken mixture on each tortilla. Place seam side down in baking dish (13 x 9). Top with remaining 3/4 of salsa. Cover. Bake for 30 minutes. Sprinkle with remaining cheese. Continue to bake until cheese melts. Top with lettuce and chopped tomato. Serve with remaining sour cream.
Mix all and add garlic salt and black pepper to taste. Boil until slightly thick, stirring occasionally.
Mix all ingredients together. Dough will be very stiff (may have to use hands). Divide dough in half and press in 9-inch ungreased cake pans. Cut in wedges and prick with fork. Bake at 350° for 20 minutes. Cut again before removing from pan. Cool slightly before removing from pan with spatula.
Drain beans, reserving liquid from cans. Put beans and other ingredients in a blender or food processor and whirl until smooth, adding enough reserved bean liquid to give the mixture a creamy consistency. Serve as a dip with pita bread cut into pie-shaped wedges and baked at 350° for 7 minutes, or until slightly crisp. Makes 3 cups.
Cream butter and sugar. Add one egg at a time. Beat well. Alternately add flour and milk. Stir in coconut and vanilla. Pour in two 9-inch pans, greased and floured. Bake at 350° for 30 to 35 minutes. When cake is cool, frost with 7-Minute Frosting.
Brown ground chuck and drain. Saute onions and add to ground chuck. Add remaining ingredients and simmer for 1 hour. Makes 18 servings.
Mix all ingredients. Pour into greased pan or iron skillet. Bake at 400° for 30 minutes or until golden brown.
Mix together. Bake at 350° for 20 minutes, then at 300° for 40 minutes.
Prepare broccoli according to directions on box. Drain. Mix with Cheez Whiz and mushroom soup. Mix in rice. Bake until bubbly.
Mix all together, except cheese. Grease skillet. Sprinkle with flour. Pour in half of the mixture. Top with the cheese. Pour remaining mixture on top. Bake at 375° until brown.
Mix sugar and cornstarch. Add hot water. Cook over low heat, stirring, until thick. Remove from heat and add jello. Cool thoroughly. Add sliced berries and spoon into the pie shells. Chill. Top with whipped topping as directed.
Saute small cubes of liver that have been floured on each side. Remove from oil. Saute onion and green pepper in remaining oil. Add liver and remaining ingredients. Salt and pepper to taste. Good served over rice.
Peel rhubarb and cut into 1/2-inch slices before measuring. Wash and cut strawberries in pieces. Line a pie pan with plain pastry. Mix sugar, flour, salt and eggs. Add to the rhubarb and strawberries and turn into pan. Moisten edge of crust with water. Cover with a top crust or cover with crumbs. If covering with crust, press edges together, then trim. Gash top to let steam escape. Bake in quick oven at 425° for 10 minutes. Reduce heat and continue baking at 325° for 30 minutes.
Grease a Bundt pan. Place 18 frozen rolls in pan. Sprinkle pudding over rolls. Melt in a small saucepan margarine and brown sugar, heat until hot. Pour over rolls. Let rise 10 to 12 hours or overnight. Bake 35 minutes at 350°. Let cool 15 minutes then turn out on plate.
Sift dry ingredients together. Beat butter and sugar until light. Add eggs and vanilla. Gradually add dry ingredients. Bake at 350° for 7 to 8 minutes.
Cut sausage in 1/2-inch slices. Fry until browned. Add soup and water, if needed. Add vegetables. If necessary, parboil the vegetables before adding to the stew.
In blender, combine the yogurts, pineapple juice concentrate, coconut and rum extracts; add a few cubes of ice and pulse several times until ice is coarsely chopped. Continue adding ice, pulsing after each addition, until mixture is smooth and creamy. (If thicker colada is desired, add more ice.) Pour into two 12 oz. glasses and garnish each with lime slice.
Soak beans overnight. Mix beans and water; add next 4 ingredients. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients. Simmer 30 minutes, stirring occasionally. Serve with corn bread.
Cook macaroni in boiling salted water 7 to 8 minutes. Drain Well.
Cook rice. Place in saucepan. Add milk and sugar; stir. Bring to boil over medium-high heat. Reduce heat to medium. Simmer until thick and creamy, about 15 minutes. Remove from heat. Pour into medium bowl. Stir in vanilla; cool. Fold in topping and fruit just before serving. Serves 4.