HumbleIntelligence/food-ner-1-Million huggingface dataset:
Poach the chicken breasts in simmering water to cover until done, 25 to 30 minutes. Do not overcook. Remove the chicken from the poaching liquid and cool completely. Chicken can be cooked in the microwave. Remove the skin and bones from the chicken breasts and cut or tear the meat into small pieces and put it in a mixing bowl. Mix the sour cream and mayonnaise together and stir into the chicken, a little at a time, just until the mixture is creamy. Gently stir in the tarragon, celery and nuts and season with salt and pepper.
Boil broth; add onions and broccoli. Bring to a boil and keep boiling for 10 minutes. Add seasonings and cheese; cook until cheese melts. Add milk and margarine; stir and heat until boiling again. Add diluted cornstarch and return to boil. Then reduce to simmer until served.
Mix eggs and sugar until creamy. Add other ingredients and mix well. Pour in 13 x 9 x 2-inch greased and floured pan. Bake at 350° for 25 to 30 minutes.
Beat butter until fluffy, adding sugar 1/4 cup at a time. Add eggs one at a time; beat mixture well. Sift together before baking, adding to butter mixture the baking powder, salt and flour. Blend with butter mixture. Use milk if batter becomes too stiff. Stir in oats. Refrigerate 10 to 15 minutes. Drop by tablespoonful (form into balls and flatten with a greased cup and colored sugar) 1/8-inch thick. Bake in preheated oven at 375° for 8 to 10 minutes.
Mix cake mix, eggs, oil, and sour cream and pour 1/2 of this batter in a 11x 9 inch pan (grease and flour first). Mix 1 c brown sugar and cinnamon. Sprinkle 1/2 of this mixture on top of batter. Put other half of batter on this. Now sprinkle other half of sugar mixture on top. Swirl as you would marble cake. Bake in 350 degree oven for 35 to 40 minutes.
Melt 1/2 cup oleo in skillet; blend in flour, salt, pepper and 3 cups chicken broth. Cook, stirring constantly, until thick. Add cooked chicken and mixed vegetables. Pour mixture into uncooked pie crust. Place uncooked pie crust on top. Punch holes in pie crust with fork. Bake at 350° for 30 minutes or until crust is done and brown on top.
Melt butter in separate pan. Pour into mixture (wipe out pan). Use small pan, pour just enough mixture in pan to barely cover bottom. Fry until very lightly brown, turn over.
Mix all together, pour into baking dish. Bake at 350° for 30 to 45 minutes. Enjoy!
Mix all together after grating the cheeses and form into two balls. Wrap well in Saran Wrap.
Mix all ingredients together (use Jell-O dry) and store in refrigerator until ready to serve. Keeps up to two weeks.
Bake cake according to directions on the box; use an oblong cake pan. Cook pineapple and sugar for 5 minutes after it starts to boil. Pour over cake while it is warm. After cake has cooled, then pour mixture of pudding and cream cheese over the cake. (Prepare pudding as directed on box, beat soft cream cheese in pudding.) Put sliced bananas on top. Put on Cool Whip. Top with nuts and coconut.
Mix dry ingredients together, then add milk, eggs and oil. Bake at 400° until brown. Will keep in refrigerator several weeks.
Put hot dogs, cauliflower, onion, pimento, red pepper and salt in large container. Bring remaining ingredients to boil; pour over hot dogs.
Put all ingredients in mixing bowl and beat 5 minutes at medium speed. Grease and flour funnel pan or rectangular pan. Pour into pan. Bake at 350° for 45 or 50 minutes.
Add sugar, milk, vanilla and eggs to rice and mix. Put in greased baking dish. Sprinkle with nutmeg. Bake at 350° for 45 minutes.
Microwave chocolate and milk in 1 1/2-quart microwave bowl on High for 1 minute; stir well. Microwave 1 minute longer. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and pecans. Spread into greased 8 x 4-inch or 9 x 5-inch loaf pan. Refrigerate 30 minutes or until firm. Cut into squares.
Mix well. Pour into greased 9 x 13-inch pan. Bake for 45 minutes at 350°.
Prepare the Jell-O and once it is done, stir in a container and smash in small squares. Blend the strawberries with the condensed milk and sour cream. Mix it with the Jell-O and the put it back in the refrigerator for 3 hours and ready.
Use 1 cup of	the flour for dredging fruit and nuts. Mix remaining ingredients and drop on a greased cookie sheet. Bake about 15 minutes at 300°. Store for about 1 or 2 weeks.
In 12-inch nonstick skillet, heat margarine until bubbly and hot. Add bell peppers, onions and garlic and saute until vegetables are softened, about 5 minutes. Stir in water, broth mix and pepper. Bring to a boil. Reduce heat to low; add potatoes. Cover and let simmer, stirring occasionally, until potatoes are tender, about 15 minutes (add water, if necessary to prevent sticking). Place on serving platter and garnish with parsley sprigs, if desired.
Cream sugar and shortening; add eggs, one at a time. Mix well. Add molasses. Combine flour, soda, salt, baking powder and ginger; add to sugar mixture alternately with milk and mix well. You need a stiff dough. Divide dough into 7 parts. Roll each part to fit a 9-inch pan (layers should be thin) or pat into a well-greased and floured pan. Bake at 400°.
Bake cake in 13 x 9-inch pan, according to the package directions. Meanwhile, in a medium saucepan, combine pineapple in its own juice and sugar. Cook over medium heat until thick and syrupy, about 20 minutes.
Beat egg whites with salt until foamy; gradually add sugar, beating to stiff peaks. Stir in vanilla, cornflakes and nuts. Drop by teaspoon onto well-greased cookie sheet. Bake at 350° for 18 to 20 minutes. Remove immediately to cooling rack. Melt two 1 ounce squares semi-sweet chocolate with 2 teaspoons shortening. Swirl chocolate spiral fashion atop each kiss.
In a large stock pot add 2 quarts of cool water. Peel and cut potatoes in cubes; add to water. Drain 2 cans of green beans; add to water. Dice ham and add to water. Cover pot. Cook over medium low heat until potatoes are done, about 45 minutes.
Let cheese get soft. Mix in sugar and drained pineapple. Mix Jell-O and boiling water. Let cool. Whip Milnot until it is very stiff. Mix all other ingredients and fold into whipped Milnot.
Saute onion in butter. Add soup, milk and cheese. Heat cheese until melted. Fold in rice and broccoli. Pour ingredients into a greased casserole dish (13 x 9-inch) and cover with remaining cheese. Bake at 350° for 30 minutes. Use Pam spray to grease casserole dish.
Melt butter in small pot (1/3 stick). Add flour to take up the butter. Whisk in the milk, a little at a time, until smooth. You can always add more. Cube 1 block of cheese and add to cream sauce. Heat and stir until smooth. Add salt and pepper; should be pretty thick.
Mix thoroughly. Mold in long loaf. Keep about an inch of water around the loaf at all times. Bake in hot oven for 1 1/2 to 2 hours. Bake until brown, then cover. Bacon and onions can be laid on top to improve flavor. Tomatoes poured over loaf gives another delicious dish. Potatoes can be placed around loaf to cook about 1 hour before loaf is done.
Cook ground beef and sausage in skillet with onion until brown. Drain. Add remaining ingredients. Simmer 15 minutes.
In small bowl combine first three ingredients. In a larger bowl combine next four ingredients until well mixed. Spread in greased 9-inch square pan. Spread cranberry sauce over Bisquick mixture. Sprinkle brown sugar mixture over cranberry sauce. Bake 20 to 25 minutes in 400° preheated oven.
Cream shortening and sugars. Beat in eggs; add peanut butter. Stir in oatmeal and baking soda. Add chips and nuts. Drop onto ungreased cookie sheets. Bake at 350° for 10 to 11 minutes. Cook for 2 minutes on sheets, then remove to wire racks. Makes 6 dozen cookies.
Cream butter and sugar. Mix all remaining ingredients in order given. Bake in medium loaf pan at 350° for 15 minutes. Lower temperature to 325°; bake 45 minutes on rack. Makes 1 loaf.
Combine all ingredients in large bowl. Mix well. Store in airtight container. Makes great Christmas gifts in pretty jars, tins or coffee cans.
Mix sugar, margarine, eggs and add apples. Mix well. Mix dry ingredients and add to apple mixture. Mix this recipe by hand.
Cream margarine, sugar, eggs, baking soda. Add flour. Fold in apples and nuts. Use tube pan. Bake at 350° for 50 minutes.
Layer chicken, carrots, onion, and parsley in a greased 21/2-quart casserole. Combine flour and a small amount of milk in a saucepan, blending until smooth.	Gradually stir in remaining milk and chicken broth. Cook over low heat until thickened. Add salt and pepper. Pour sauce over chicken and vegetables in casserole.	Cover the mixture with sweet potato crust and bake at 350 degrees for 45 minutes. Serves 6-8.
Dissolve yeast in warm water. Combine all ingredients (except flour) in bowl and beat well. Add flour gradually until stiff dough is formed. Cover and put in a warm place to rise until double (about 60 minutes). Punch down. Put into well-greased loaf pan. Let raise until double in bulk. Bake in 350° oven for 40 to 50 minutes. Remove from oven and brush top with butter. If rolls are preferred, put dough in muffin tins and bake 10 to 15 minutes.
Butter casserole dish, layer 1/2 can english peas, 1 can asparagus. Sprinkle with half of crackers. Dot with thin slices of butter (about 1/2 stick). Sprinkle with half of cheese. Top with half of mushroom soup. Repeat layer. Cube bread and soak in butter. Spread over top of dish. Bake at 350° for 45 minutes.
Quarter and seed orange and apples. Coarsely grind cranberries, orange and apples in food grinder. Add sugar, pineapple and pecans. Mix well. Refrigerate overnight. Yields 2 quarts. Very good for holidays.
Mix all ingredients except Reese's cups. Roll into 1-inch balls. Place in muffin tins. Insert thumb in each ball so as to make a cup-like shape. Bake at 350° for 12 minutes. Sink Reese's cup in middle of each muffin while hot.
Preheat oven to 350°. Cream shortening, sugar, eggs and flavors. Make a paste of cocoa and food coloring; add to first mixture. Alternately add flour and buttermilk. Mix soda and vinegar in small bowl; add to batter. Blend. Bake in 3 (9-inch or 10-inch) pans for 20 to 25 minutes at 350°. Let cool completely. Cover with frosting.
Cook beef and onion in hot skillet, cutting meat apart with fork. Remove from heat. Drain off fat and mix in teaspoon of salt and next 4 ingredients. Set aside. Place a 10-inch ovenproof well-greased skillet in 400° oven until very hot. Blend flour and remaining salt in a bowl. Add mixture of eggs and milk; beat until smooth. Pour half of the batter into the hot skillet. Cover with beef mixture and top with remaining batter. Bake at 400° for 40 minutes or until puffed and golden. Cut into wedges and serve from skillet.
Dissolve yeast cake in warm milk and potato water. Combine first four ingredients; add eggs, then liquid mixture. Sift in flour. Make out rolls and let rise 1 1/2 hours. Bake at 400° for 20 minutes.
In covered saucepan, cook potatoes, covered with water, 15 minutes or until tender. Drain; rinse with cold water until cool. Quarter potatoes; place in large bowl with pears, celery, dressing, parsley, green onion and salt. Toss until coated. Spoon into lettuce-lined salad bowl.
Brown ground beef and chopped onion in a large skillet. Mince chilies while mixture is browning. Drain fat from skillet. Stir in chilies, soup, enchilada sauce and milk. Bring to a boil. Reduce heat. Cover and simmer 20 minutes, stirring occasionally.
Mix all ingredients well. Bake in a loaf pan (25 minutes), muffin cups (20 minutes) or mini-muffin cups (15 minutes) at 350°.
Combine first 7 ingredients. Toss. Refrigerate several hours. Before serving, add mushrooms and salad dressing.
Mix all ingredients together and pour into a greased (buttered) pan. Let set 1 hour. Cut into squares. You may use crunchy peanut butter if desired.
Cut up chicken, bell pepper and onion. Boil together until done; drain. Add soup, mixed vegetables and cheese. Cook until cheese melts. Pour into bottom crust and cover with other crust. Bake at 350° until crust is brown.
In 5-quart Dutch oven, over medium-high heat, saute bacon 3 minutes or until crisp. With slotted spoon, remove bacon; set aside. Remove all but 2 tablespoons of fat. Add onion and green pepper; saute 3 minutes longer. Stir in potato soup, broth, cream and milk; bring to boil. Add broccoli, cauliflower and corn. Simmer, covered, for 10 to 12 minutes or until vegetables are tender. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Remove from heat and stir in the bacon and dill. Makes 8 to 10 servings.
Put cornmeal in large mixing bowl. Mix enough water in to make it soupy. Add Crisco and mix. Put in baking dish (9 x 15-inch). Bake in a 400° oven until brown.
Mix first 3 ingredients together, spread on the bottom of a 13x9-inch pan. Beat ingredients pumpkin thru milk together and pour over cake mixture. Crumble 1 cup dry cake mix thru softened margarine. Sprinkle on top of pumpkin. Bake at 350° for 60 minutes. Cool then top with cool whip.
Crumble meat and cook over moderate heat. Add onion. Add paste, water, tomatoes, chilies and spices. Simmer 40 minutes. Let each guest serve himself to cooked rice, covered with sauce and none or all of these ingredients:
Cook macaroni in boiling salted water for 4 minutes. Drain. Meanwhile, blend butter with flour in a saucepan and add milk gradually. Cook over medium heat, stirring constantly, until creamy; add salt, pepper and paprika. Add 2/3 of the cheese and stir until cheese is melted. Turn macaroni into a well-greased 2-quart casserole. Pour sauce over macaroni and stir. Sprinkle remaining cheese over top. Bake at 375°, uncovered, about 30 minutes or until delicately browned. Serves 4 to 6.
Toss fruit with cinnamon and sugar to taste. Place in bottom of pan. Cut crust off bread. Cut into 1-inch strips. Place bread on top of fruit. Mix butter, sugar and egg. Pour over bread. Bake at 350° until brown.
Melt margarine. Add cocoa; mix in remaining ingredients. Pour into unbaked pie crust. Bake at 325° for 35 to 40 minutes (until pie is firm in middle).
Cream butter, using a wooden spoon. Beat in garlic, parsley, salt, pepper and lemon juice. Drain and wash in warm water 2 dozen snails. Put a bit of butter into shell opening and then twist snail into shell. Cover snail with some more butter in opening of shell. Preheat oven to 450°; bake in the middle of the oven for about 10 minutes, until the butter is bubbling. Serve hot, accompanied by French bread and red wine.
Spread chicken breasts flat. Fold cheese and ham slices to fit on top. Fold and fasten with toothpicks. Mix flour and paprika. Coat chicken pieces. In skillet over medium high heat in hot butter cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low. Cover and simmer 20 minutes or until fork-tender. Remove toothpicks. Blend cornstarch and cream until smooth. Gradually stir into skillet. Cook, stirring constantly, until thick. Pour over chicken.
Mix first set of ingredients together and let stand for 1 hour. Add 2 beaten eggs. Mix together flour, cinnamon, baking soda and nuts. Mix everything together until well blended. Bake in a greased and floured 10-inch tube pan for 55 minutes at 350°. Will also make 2 loaves, but time will be somewhat less. (This cake will freeze.)
Mix melted oleo and nuts. Add coconut, sugar, condensed milk and vanilla; mix well. Shape into balls the size of quarters; freeze. Melt paraffin and chocolate pieces in top of double boiler. Using toothpicks, dip balls into melted mixture. Place on waxed paper to dry.
In a large bowl, combine flour, baking powder and salt. Add fruitcake mix, coconut, raisins, and nuts. Mix well. In a mixing bowl, cream butter and sugar. Add eggs and extract; mix well. Stir in the flour mixture alternately with orange juice. Pack into a greased 10-inch tube pan lined with waxed paper. Bake at 250° for 2 to 2 1/2 hours or until cake tests done. Cool for 10 minutes. Loosen edges with a sharp knife. Remove from pan to cool completely on a wire rack. Garnish with candied fruit or nuts, if desired. Makes 12 to 16 servings.
Drain salmon and flake coarsely. Add white sauce and lemon juice and mix thoroughly. Cool and shape into croquettes; roll in beaten egg, then in bread crumbs. Package in moisture-vapor proof material and freeze.
Beat eggs; add sugar and mix well. Stir in flour, baking powder and salt. Add apples, nuts and vanilla. Pour into greased pie pan and bake in 300° oven for 45 minutes. Serve with ice cream, whipped cream or plain.
In a 2-quart saucepan cook onions in margarine until tender. Add milk and cream cheese. Stir over medium heat until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally. Makes 5 (1 cup) servings.
Brown hamburger meat, sausage, onion and bell pepper. Combine all other ingredients and add to crock-pot. Cook on low 6 to 8 hours.
Cream shortening and sugar. Add molasses and egg. Beat well; add sifted dry ingredients. Mix well. Roll in small balls. Dip tops in sugar. Place on greased cookie sheet. Bake at 350° for 15 minutes.
Trim crusts and spread bread with butter. Cut each slice into 3 pieces. Alternate layers of bread and cheese (2 of each, beginning with bread) in 9 x 13-inch baking dish. Beat eggs and add remaining ingredients except garnish. Pour over bread and cheese; sprinkle with garnish and cover and refrigerate at least 24 hours and up to 3 days. Remove from refrigerator at least one hour before baking. Bake 50 to 60 minutes at 350°. Leftovers freeze well. Delicious!
Stir together flour, baking powder, soda and 3/4 teaspoon salt. Set aside. In a mixer bowl, beat sugar and shortening with electric mixer until light. Add eggs, one at a time, then milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8 x 4 x 2-inch loaf pan. Bake at 350° for 60 to 65 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Remove from pan; cool. For easier slicing, wrap and store overnight.
Heat oven to 400°. Mix sugar and cornstarch in saucepan. Gradually stir in water; stir over medium heat until mixture boils. Boil 1 minute. Slowly stir half of mixture into slightly beaten egg yolks. Beat in remaining hot mixture. Boil 1 minute, stirring constantly until smooth. Blend in butter, lemon juice and lemon rind. Pour hot filling into baked pie shell. Cover with meringue. Bake for 8 to 10 minutes, until meringue is golden brown.
Tear apart cake; place on bottom of 9 x 9-inch pan. Take pie filling and place on top of cake. Make pudding according to directions, then mix with sour cream and drained cherries. Spoon mixture on top. Cover and refrigerate several hours. Serves 8.
Fry onions and green pepper until slightly brown. Add quart of tomatoes with basil leaf to taste. Cook until thick; season to taste. Add beans, heat through and add cooked macaroni.
Brown hamburger and onion in skillet. In Dutch oven, put sauce, paste and kielbasa; add salt, pepper, onion powder and garlic powder to taste. Add hamburger and onion. Simmer 50 minutes, then add Parmesan cheese, oregano and bay leaf. Simmer for 10 to 15 minutes.
Mix together cake mix, melted butter and 1 cup canned milk and spread 1/2 in greased pan. Bake at 375° for 15 minutes. Melt caramels with rest of canned milk. Spread over cake. Top with other 1/2 of cake mixture. While still warm, sprinkle with nuts and chocolate chips. Bake another 15 minutes.
Mix all together; dough gets very stiff. Drop by teaspoon and bake for 10 minutes at 375°. Do not overbake. Makes from 150 to 170 cookies.
Shred cabbage, onion and bell pepper; sprinkle with sugar. Mix rest of ingredients together; bring to a boil. Pour over vegetables. Refrigerate overnight.
Leave a 1/4-inch layer of fat on raccoon. Cover carcass with cloth dipped in fat. Place on a roasting rack in a shallow pan. Do not cover or add water. Bake at 275° to 300° for 3 to 4 hours. Remove cloth the last 1/2 hour; baste several times with drippings and dust with flour after each basting for a crackly and crisp crust.
Use a food processor to grind vegetables. Sprinkle with salt. Let stand overnight. Rinse and drain vegetables the next morning. Put vegetables, sugar and spices in a big pot and bring to a boil. Simmer for 3 minutes. Seal in hot, clean jars.
Put a layer of water in roasting pan. Cook brisket, uncovered, in a 325° oven 1 hour per pound. One-half hour before brisket is done, pour the beer over the top. Cover and cook 1/2 hour longer. Cool to room temperature. Slice thin and reheat to serve. Add carrots and potatoes halfway through.
Combine oatmeal and milk. Let stand. Add remaining ingredients. Stir until moistened. Fold in blueberries. Bake at 400° for 15 to 22 minutes.
Cream the cheese and sugar; set aside. Mix pretzels and margarine; press into a 9 x 13-inch pan. Bake at 400° for 10 minutes. Spread cheese over pretzels. Spread Cool Whip over cheese. Chill.
Place onions and butter in a large saucepan. Cover and cook until onions are limp. Add broths, water and salt and pepper to taste. Bring to a boil over medium heat and boil 2 to 3 minutes. Ladle into ovenproof bowls. Top each with a slice of bread and cheese. Broil 3 to 4 minutes until cheese is melted. Serves 6.
Mix flour, oats, brown sugar, pecans and margarine. Spread on cookie sheet and bake 15 minutes at 400°. Crumble while still hot and let cool. Sprinkle half of crumbs on 9 x 13 x 2-inch dish. Drizzle 1/2 of caramel topping over this. Spread the vanilla ice cream (softened) over this. Crumble remaining crumbs on top and drizzle remaining caramel topping over this. Store in freezer covered (will keep for 2 weeks or more).
Combine the first 6 ingredients. Place layer or 1/2 of mix in casserole. Sprinkle cheese and chilies over entire surface. Cover with remaining mix. Bake at 350° for 35 minutes.
Melt cheese in top of double boiler. Add soup and stir until smooth. Add chicken. Serve hot over toast or use as a dip.
Mix soup, sour cream, 1/2 cup margarine, cheese and salt in large bowl and add onion and potatoes. Mix well. Pour into a 9 x 13-inch pan or larger casserole. Spread 1 cup crushed corn flakes evenly over mixture and drizzle 1/4 cup melted margarine over top. Bake at 350° for 1 hour. Let set for a few minutes after removing from oven. May be made day before.
Put water, sugar and cream of tartar in saucepan. Bring to a boil; add Ritz crackers. Boil 2 1/2 minutes. Do not stir. Add 1 teaspoon butter. Pour into pie shell. Bake at 350° until crust browns. Sprinkle with cinnamon.
Boil chicken pieces until done; skin and bone, then cube or shred meat. Save stock in pot.
Cook rice according to package directions. Add soup and Cheez Whiz to hot rice. Saute onion in margarine; set aside. Pour enough boiling water over frozen broccoli to thaw; drain well. Add broccoli and rice mixture to onion and butter; mix well. Pour into 2-quart casserole dish. Bake at 325° for 45 minutes. May be served hot or chilled. Freezes well before baking. Yields 6 to 8 servings.
Fry meat, onion and peppers, drain. Place cooked rice on bottom of large baking dish. Mix soup and sour cream and add to meat mix. Cover rice; top with 2/3 cheese. Cover with foil and bake at 350° for 30 minutes. Remove foil and add remaining cheese. Bake for 5 minutes.
Grease casserole dish. Layer the following in dish: raw potatoes, hamburger, onion and green beans. Spread top with can of mushroom soup. Bake at 350° for one hour and fifteen minutes.
Brown sausage and onion; drain off excess fat. Add remaining ingredients and mix well. Pour into a 1-1/2 or 2 quart casserole dish. Bake for 30 minutes at 350°. Yields 6-8 servings.
Slice onions and squash 1/8 to 1/4-inch slices. In medium deep casserole dish, layer ingredients, starting with 1/4 stick of margarine, squash, onions, salt and pepper. Continue until dish is full or you run out of squash and onions. Place in microwave 10 minutes or until squash and onion are tender. Stir and serve.
Melt margarine; mix with stuffing. Combine soups, broth and chicken. Arrange in layers in dish 1/2 package stuffing, then chicken and soup mixture, another layer of stuffing, chicken and soup mixture, ending up with a thin layer of the stuffing on top. Bake at 350° for 45 minutes.