HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Arrange chicken in 13 x 9 x 2-inch baking dish. Add a small amount of water to create steam. Cover baking dish with foil and bake 35 minutes. Stir remaining ingredients together in a bowl and pour over chicken. Cover and bake 20 minutes longer.
Place all ingredients, in order, in blender. Blend at "mix" speed until well blended. Pour into a greased 10-inch pie plate. Bake in 350° oven for 45 minutes.
Make up biscuit dough (stiff). Follow box directions. Pour syrup in large pan. Very carefully bring to slow boil (medium heat as any higher syrup may scorch). Carefully drop dough by the tablespoonful into syrup. Turn flame to very low and simmer until biscuits are done or no longer doughy inside. Eat warm or let cool.
Drain clams and chop. Sift all dry ingredients together. Combine eggs, milk, onion, butter and clams. Pour into dry ingredients. Stir until smooth. Drop batter by teaspoonfuls into hot fat (350°). Fry about 3 minutes or until golden brown. Drain.
Mix marinade ingredients. Add chicken and marinate overnight or up to 2 days; drain. Bake 1 hour at 350°, turning wings every 15 minutes.
Melt 1 stick oleo and add to graham cracker crumbs; mix together in 9 x 13-inch pan. Refrigerate 10 minutes.
Mix all together except the egg whites. After the ingredients are blended, fold in the beaten egg whites. Drop by spoonful onto hot greased pan and fry until golden brown on both sides.
Cook chicken until tender white over the stove, then add the vegetables. When all is cooked, add soy sauce and cook for one more minute.
Mix all ingredients together. Pour into a greased 13 x 9-inch pan. Top	with chocolate bits.	Bake at 350° for 45 minutes.
Combine vegetables, soups, 1/2 cup cheese, sour cream, pepper and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 35 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Brown onions in 1 tablespoon butter in large frying pan; remove with slotted spoon and reserve. Cut round steak into 6 serving size pieces; pound to 1/4-inch thick. Brown beef (1/2 at a time). Pour off drippings. Sprinkle salt and pepper over beef. Combine tomato sauce, vinegar, lemon juice, Worcestershire sauce and cloves. Pour over beef. Cover tightly and cook slowly 1 hour. Add onions and continue cooking, covered, 1/2 hour or until beef is tender. Serve over noodles or rice. Makes 6 servings.
Mix as listed. Bring to a hard boil you cannot stir down. Cook one minute. Stir continually while cooking. Will cover eight thin layers.
In a large skillet, heat oil; add garlic and pork or chicken and cook about 2 minutes. Add broccoli, onions, carrots and celery. Stir-fry 2 more minutes. Add mushrooms and stir-fry an additional 2 minutes. Add sauce and cook 1 more minute. Serve over cooked rice or noodles.
Fry hamburger and onion until browned. meanwhile, cut cabbage into large chunks and place into blender; put in enough water to cover and chop. Or chop cabbage by hand. Drain well. Add drained cabbage to hamburger. Add salt and pepper to taste. Cook until cabbage is done. Roll out 4 x 4-inch square of dough. Fill with mixture and seal by pinching sides shut. Bake at 350 degrees for 15 minutes.
Use spoon to mix. Mix lemon and eggs; then add corn meal and sugar. Add margarine and water. Pour in unbaked pie shells. Bake at 350° for 40 minutes.
Mix 2 cups of the flour with the yeast. Heat and stir milk, sugar, shortening and salt until warm. Add to flour mixture. Add egg. Beat at low speed for 1/2 minute and then at high for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon.
Crust: Cream together the butter, brown sugar, egg, flour, baking powder and salt. Spread on greased cookie sheet. Bake at 375° for 10 minutes, or until light brown. Cool.
Stir and scald milk, sugar and chocolate. Pour part of these ingredients over egg yolks. Return the sauce to the pan. Stir custard constantly over low heat until it thickens. Strain it. Cool by placing the pan in cold water. In separate bowl, whip until stiff the cream. Add vanilla and brandy. Fold cold custard into cream mixture until well blended. Fill custard cups with pudding. Chill before serving.
Prepare cake mix according to package directions, baking in a 9 x 13-inch pan. When done, remove from oven and while cake is still hot, poke holes in it with a wooden spoon handle. Pour condensed milk and caramel sauce together to mix; then pour into holes in cake. Let cake cool for about 1 hour. When cooled, spread entire cake with whipped topping. Sprinkle crushed candy bars on top. Refrigerate until served. Makes 12 servings.
Mix all ingredients (except crackers) together in a greased baking dish. Bake 40 minutes in 350° oven. Sprinkle crackers on top and bake for 10 minutes longer.
Sift flour with baking powder, salt and sugar (sugar may be omitted). Combine beaten egg, milk and melted Crisco. Turn liquids into dry ingredients; stir vigorously until all flour is dampened. The batter will look lumpy (don't overstir). Pour batter into greased or sprayed glass dishes. (Muffin or cupcake pans can also be used, but they come out beautifully high in glass dishes.) Bake in hot oven at 400° for about 30 minutes (less if you use tins). Makes 5 large in glass dishes or 12 small in tins.
Put peppers and onions through food processor. Cover with boiling water for 5 minutes; drain. Add vinegar, sugar and salt. Boil for 5 minutes. Put in sterilized jars and seal.
Mix together Miracle Whip, milk, sugar and horseradish. Pour over cabbage mix. Mix well. Refrigerate for about 1 hour before serving.
Bring shortening, sugar, molasses and vinegar to a boil. Cool. Add egg. Sift dry ingredients. Add to egg mixture. Mix well; chill. Roll and cut out. Bake on greased cookie sheets at 375° for 12 to 15 minutes. Makes 2 1/2 dozen.
Combine mayonnaise and French dressing. Add all other ingredients. Refrigerate for a short time. Makes 4 servings. This salad is good served with tomato aspic ring or sliced tomatoes on lettuce.
In a large skillet, brown ground beef; drain. Add barbecue sauce, onions and brown sugar; set aside. Separate biscuits into 12 biscuits; place into 12 muffin cups in a muffin pan. Spoon meat mixture into cups; sprinkle each with cheese. Bake at 400° for 10 to 12 minutes, or until golden brown. Enjoy!
Cook in double boiler the first 4 ingredients until slightly thickened. Add Knox gelatine which has been dissolved in 1/2 cup cold water. Remove from heat and cool. Add the vanilla, egg whites and sugar. Fold into custard the whipped cream. Break angel food cake into small pieces in shallow pan. Pour custard over cake. Chill 24 hours. Serves 12.
In a 10-inch Corning Ware or pie plate, layer ingredients in order. Microwave on High for 7 to 9 minutes. Serve with large Fritos or nacho chips. This can also be heated in oven.
Saute onions and garlic in 3 tablespoons of the reserved artichoke hearts oil. Mix artichoke hearts, grated cheese, Worcestershire sauce, Tabasco sauce and eggs together. Add onions and garlic. Put into greased square 9-inch cake pan. Sprinkle with the crumbled soda crackers. Bake for 35 minutes at 325°. Chill for 2 hours before cutting. Makes 10 servings.
Mash liver sausage with fork to make smooth. Add mayonnaise, dill pickle juice, Worcestershire, Tabasco, garlic salt and 1/3 of the cream cheese. Blend by hand or mixer until smooth. Stir in pickle and onion. Pack firmly into a 2 cup mixing bowl lined with Saran or aluminum foil. Chill several hours or until firm. Turn out; frost with remaining softened cream cheese. Chill well. Just before serving cover with peanuts. Serve with crisp crackers. Makes approximately 20 servings.
Combine cake mix, flour, eggs, oil, molasses and ginger (mixture will be soft). Refrigerate 2 hours. Preheat oven to 375°. Roll dough to 1/4-inch thickness on lightly floured surface. Cut with gingerbread man cookie cutter. Place on ungreased baking sheet 3 inches apart. Decorate with assorted candies, decors or raisins. Bake at 350° for 8 to 10 minutes or until edges start to brown. Remove immediately to cooling rack. Makes 12 to 14 (6-inch) men.
Mix and put on cookie sheet in round teaspoonfuls; cookies don't spread. Bake for 10 to 12 minutes at 350°.
*Pretoast oats in a single layer in a baking sheet, 10 to 12 minutes at 300°.
Mix together hamburger, onion, crackers, salt, pepper, egg and milk. Roll into small balls. Brown in hot oil. Drain. Put aside. Mix together chili sauce, jelly and lemon in boiler. Bring to a boil. Put meat balls in sauce and simmer 30 to 45 minutes.
Cream the butter and sugars in a large mixing bowl until light. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, pumpkin pie spice, baking powder, baking soda, salt and pecans in small bowl. Add to pumpkin mixture. Mix just until blended. Spoon into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake in preheated 350° oven for 1 hour and 10 minutes or until wooden pick comes out clean when inserted in center. Cool for 10 minutes. Remove from pans and cool on wire rack. Makes 2 loaves.
Cook bacon until crisp. Drain and crumble. In a casserole dish, mix everything together except 1/2 can of Durkee French onion rings. Cook in oven for 15 minutes at 400°. Put the remaining French onions on top. Continue cooking for 10 to 15 minutes.
Combine in saucepan, cocoa, sugar and salt. Stir in cold water. Simmer until smooth and thick, about 5 minutes. Cool and add vanilla. Stir well. Pour into a jar. Cover. Store in refrigerator.
Mix flour, eggs and milk. Heat in microwave until thickened (approximately 5 minutes). Add vanilla and margarine. In bowl, layer vanilla wafers, pineapple chunks and pudding. Repeat, ending with wafers. Make meringue with egg whites or use Cool Whip for topping.
Mix first 3 ingredients. Add Tabasco (about a dash) and mustard. Blend well. Add shrimp and mix. Leave in refrigerator at least 24 hours.
Combine graham crumbs, 1/4 cup sugar and margarine, mixing well. Press into sides of 10-inch spring-form pan. Bake at 350° for 8 minutes. Cool. Beat cream cheese until light and fluffy. Gradually add 1 3/4 cups sugar, mixing well. Add eggs, one at a time and beat well after each. Add remaining ingredients, mixing well. Stir in sour cream and pour into prepared pan. Bake at 350° for 45 minutes. Turn off oven and let cake remain in oven 45 minutes. Open door but leave cheesecake an additional 45 minutes. Remove from oven and let cool to room temperature. Cover and chill overnight and cover with topping after removing spring-form pan.
Simmer 15 minutes, then pour into 13 x 9-inch pan. Set aside.
Soften cream cheese. Mix 1/2 package of chopped beef (cut up well) with remaining ingredients and blend well. Form into a ball and put remaining chopped beef on outside of cheese ball. Refrigerate to form. Serve with crackers (Ritz). Use 1/2 of ingredients for average size ball.
Put all ingredients in a soup kettle. Simmer, covered, for 3 to 4 hours. Or cook in slow cooker 8 to 10 hours on low, 3 to 4 hours on high. Before serving, put the soup through a food processor or blender. Add milk to cool when serving. When serving, add cooked barley or grated cheese for a complete protein. Serves 10 to 12.
Mix first 7 ingredients in skillet and brown together until onions are tender. Put into casserole dish with 1 box Betty Crocker au gratin potatoes. Add olives, water, milk, Italian pizza sauce and tomatoes. Bake at 350° until potatoes are tender, about 1 hour. Top with Mozzarella cheese. Put back into oven for about 5 minutes.
Brown hamburger and onion in 8-quart stockpot. Fill pot to half full with water and add rest of ingredients. (I omit the 1/2 cup rice and use 1/2 cup wild rice and also 1/2 cup barley.) Add more water, as needed, to fill pot to 1-inch from top of pot. Simmer slowly for 2 hours. Add salt and pepper as desired.
Mix all ingredients well and add sauerkraut last. Pour into greased 9 x 13-inch pan. Bake 35 minutes at 375°.
Cream margarine, sugar, peanut butter and eggs together. Add remaining ingredients and mix well. Spread in 9 x 11 greased pan. Bake at 325-350 degrees for 15-20 minutes.
Combine chicken, nuts, apples, celery, and pineapple. Toss with Miracle Whip and serve on crisp lettuce.
In a skillet over high heat, cook cherry tomatoes with sugar and salt in butter, stirring and shaking skillet often just until tomatoes are heated and skins start to wrinkle.
Mix cake according to directions, pour into 9 x 13-inch greased and floured pan. Mix cheese, sugar, eggs and extract. Pour over cake and mix in pan evenly. Bake for 1 hour at 350°. Frost cake with the following: 8 ounce container Cool Whip folded into lemon pie filling (pie filling mixed according to directions) or just plain lemon pie filling.
Slice eggs in half lengthwise. Remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add crab, mayonnaise, relish, mustard, seafood seasoning and pepper, mixing well. Stuff or pipe into egg whites. Refrigerate until serving time. Yield: 1 dozen.
Preheat oven to 375°. Mix together shortening, margarine, sugars, eggs and vanilla. Stir in remaining ingredients and mix thoroughly. Drop by teaspoonful 2-inches apart on an ungreased cookie sheet. Bake for 8 minutes. Cool slightly before removing from cookie sheet. Cool cookies on rack. Makes about 7 dozen.
Cream butter, sugar and eggs together. Sift flour, baking powder and soda and sift again. Cut fruit and flour with 1/2 flour. Add spice to floured fruit. Mix batter with 1/2 flour and grape juice. Line pan with two layers waxed paper and grease. Bake 5 to 6 hours at 250°. This recipe makes two 5 pound cakes. Use tube cake pan.
Mix well and refrigerate thoroughly to blend the flavors. Great with vegetables, chips and pretzels.
Mix up the cream cheese with the cherries in a bowl with a fork or whip at a low speed in the blender. Now, add the crushed pineapple after draining off the juice. Prepare one envelope of Dream Whip and fold into mixture. Add marshmallows and refrigerate for at least 2 hours before serving.
Mix cream cheese and sour cream; cream together. Spread over pizza dish. Sprinkle with a little garlic salt. Spread taco sauce. Layer with lettuce, onions, tomatoes and cheese. Serve with tortilla chips.
Mix ingredients together and let stand for 10 minutes. Drop by 1/2 teaspoon on baking sheet. Press out with spatula. Brush with white of eggs and sprinkle with cinnamon-sugar. Place 1/2 walnut in center. Bake at 350° for 10 minutes. Makes 8 dozen.
Cream together the first 5 ingredients. Add the remaining ingredients. Mix together. Bake at 350° for 20 minutes.
Pressure meat with onion, salt, pepper and jalapeno pepper for 10 minutes after steam comes up. Add corn, green beans, peas, celery, carrots and potatoes. Pour meat juice over vegetables into roaster pan. Add tomatoes and Snappy Tom. Add catsup to taste. Simmer until done or gone.
Grease 9-inch square pan. Stir sugar, Marshmallow Creme and butter in a heavy 3-quart saucepan over medium heat until mixture comes to a full boil. Boil, stirring constantly, 6 minutes. Remove from stove; stir in chips until melted, then toffee bars (toffee bars may not melt completely). Pour into prepared pan and chill until firm. With a sharp knife, cut into 1/4-inch squares. Store airtight in refrigerator. Makes 36, about 2 1/2 pounds.
Sprinkle roast with all seasonings. Sear all sides of roast in small amount of cooking oil in Dutch oven. Add 4 cups of water and bouillon cubes. Cover. Cook about 2 to 3 hours in a 300° oven until roast is tender.
Saute peppers, celery and onions in butter until soft. Blend in flour. Add milk; cook until thickened. Add cheese; blend well. Layer into casserole alternately with scallops. Bake at 350° for 30 minutes. Serve over rice.
Mix Veg-All and corn that has been drained, onion and mayonnaise. Place in a casserole dish; top with cheese and Ritz cracker crumbs. Bake until cheese is melted and cracker crumbs are browned.
Brown ground beef and drain. Add spaghetti sauce and Miracle Whip. (Miracle Whip Light may be substituted.) Stir with macaroni. Heat, topping with cheese. This freezes well. More cheese may be added on the plates.
Mix and cook with lid on until it reaches 248° on candy thermometer. When cooked, add enough cocoa to suit taste. Also add marshmallow cream, nuts and vanilla to suit taste. Beat until thick.
Mix dry ingredients in skillet. Add 1/2 cup milk and mix well. Add remaining milk. Cook and stir until thickened. Serve with butter over hot biscuits.
Spray nonstick frying pan with corn oil spray. Add chicken and onion. Cook until chicken is white and onion is translucent. Add peppers and celery while cooking and stirring. Add pineapple and soy sauce. Simmer, covered, for approximately 15 to 20 minutes. Serve over rice.
Preheat oven to 350°. Cream butter with sugar. Separate 3 eggs. Beat yolks and add to creamed mixture along with sour cream and vanilla.
Bring diet soda to a boil. Add cornstarch and stir until thickened. Add gelatin and continue stirring until boiling. Remove from heat and add sweetener. Stir in sliced berries. Pour into pie crust and refrigerate. Serves 8.
Cut the potatoes into 1-inch cubes. Add to boiling salted water; cook just until fork-tender but not mushy, about 7 minutes. Drain and cool.
Cook ham in water until soft. Cut up and set aside. Cook potatoes and onion in ham broth until tender.
Combine first four ingredients and pour over the remaining ingredients, which are combined in a large roaster pan. Mix well. Bake in moderate to low oven for 1 hour, stirring occasionally with wooden spoon.
Mix all above together and heat until bubbly; pour over chicken breasts or chicken on skewers which have been baked or grilled.
Sprinkle meat with paprika. Brown meat and garlic in oleo in skillet. Add water, soy sauce and bouillon. Cover and simmer 10 minutes. Add onions, cook 10 minutes. Add green pepper and tomatoes. Cover and simmer for 15 minutes. Stir in blended cornstarch until thickened. Serve over wild rice.
Place the first 3 ingredients in bowl. Mix the remaining ingredients together and pour over first mixture. Mix together, cover and marinate in refrigerator overnight. Serve cold. Goes well at a barbecue.
Stir the ingredients over low flame until cheese melts. Remove from heat and add 1 egg yolk. Precook zucchini and put into baking dish; pour sauce over. Sprinkle with some bread crumbs and some grated Parmesan cheese. Put in oven or under broiler until top is brown.
Combine the yolks, mustard, honey, salt and lemon juice in a medium bowl. Use a hand whisk, gradually add the oil, whisking continuously. Stir in the half & half and blend well. Refrigerate. Makes about 1 1/3 cups.
Mix together and put in bread tin overnight. Slice and bake at 350° until done. Do not overbake.
Press hash browns between paper towels to remove excess moisture. Press onto bottom and sides of ungreased 9-inch pie plate. Drizzle with butter. Bake at 425° for 25 minutes. Combine meat, cheese and green pepper. Spoon over crust. In small bowl, beat eggs, milk, salt and pepper. Pour top. Reduce heat to 350°. Bake for 25 to 30 minutes.
Mix butter, syrup and sugar. Bring to a boil for 6 minutes, stirring constantly. Remove from heat. Add cream of tartar, salt and baking soda. Stir until foamy and pour over popped corn. Spread on cookie sheet after mixing. Bake at 200° for 1 hour. May add peanuts, if desired.
Saute onion and green pepper in margarine. Mix corn and muffin mix. Add well-beaten eggs, onion and green pepper. Spoon into well-greased 9 x 13-inch pan. Sprinkle with grated cheese and dot with sour cream. Bake, uncovered, at 350° for 40 minutes.
Brown onion in oil. Add bay leaves, tomato sauce, water, chicken bouillon and cumin. Let boil.
Prepare cake in 9 x 13-inch pan. Bake and cool 15 minutes. Poke lots of holes in cake with utility fork. Meanwhile combine milk, sugar and 1/2 cup coconut in pan; bring to boil and simmer 1 minute. Carefully spoon over warm cake. Cool completely. Fold 1/2 cup coconut into Cool Whip and spread over cake. Sprinkle remaining coconut over Cool Whip. Chill in refrigerator overnight. Keep remaining cake in refrigerator.
Mix first 6 ingredients until smooth. Gradually add flour, soda and salt. Add nuts and chocolate chips. Bake at 350° for 8 to 12 minutes. Makes 5 dozen.
Mix together and put into 13 x 9-inch baking dish. Bake at 350° for 10 minutes. Cool.
Mash shrimp; add garlic that has been mashed. Add 1/2 teaspoon salt. Add other ingredients. Make sandwiches.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add remaining ingredients and mix well. Shape into ball. If too soft, chill for 5 or 10 minutes. Using warm water on hands makes it easier to work with. Spread chopped nuts on wax paper and roll ball in nuts until covered. Wrap in foil or put in airtight container.
Heavily butter deep casserole dish. Layer half of chicken in the dish. Sprinkle with garlic and chili powder. Spread mushroom soup over chicken. Sprinkle half of chopped onions over soup. Sprinkle 1/2 cheese over this. Second layer is same except use chicken soup. Top with Ro-Tel tomatoes that have been mashed well, then pour 1 cup of chicken broth over mixture. Bake in 350° oven for 40 minutes uncovered. Cover and bake another 40 minutes. Remove from oven and allow to set on top of stove, at least 10 minutes before serving.
Mix all ingredients in a very large pot (6 gallon pot). Fill with water to make up the 6 gallons. Bring to a boil. Let set for 2 to 3 days in the refrigerator for full flavor.
Combine crumbs, 1/2 cup sugar, cinnamon and butter; mix well. Reserve 1/2 cup mixture for topping. Pat remaining ingredients except sour cream. Beat with electric mixer for 10 minutes. Add sour cream; beat for 2 more minutes. Pour into crumb-lined pan. Bake for 20 minutes at 350°. Sprinkle top with reserved crumbs. Bake 10 minutes more. Do not bake more than 30 minutes. Turn off oven; leave ajar. Leave cake in oven at least 1 hour. Refrigerate.
In a large bowl, beat the egg yolks; beat in 1/2 cup plus 1 tablespoon of the sugar and beat the mixture until it is light and lemon colored. In another large bowl, beat the egg whites until they are frothy; beat in the remaining sugar and beat the whites until they hold soft peaks. In a very large bowl, combine the egg whites and egg yolk mixture and stir in the milk, the rum and the bourbon. Chill the eggnog, covered, overnight; transfer it to a punch bowl and stir in the ice cream, cut into small pieces. Let the eggnog stand for 10 minutes before serving. Serves 10.
Soften cheese; beat until smooth. Add sugar slowly. Fold whipped cream into cheese mixture. Fold pineapple into mixture. Pour into a 10-inch pan which has graham cracker crust. Refrigerate overnight.
Combine all ingredients except 1 cup shredded cheese and tortillas. Mix well. Reserving some chicken mixture for top, fill each tortilla with generous serving spoon and roll up. Place in lightly greased large casserole dish or divide into 2 square pans. (You may also spread a very thin layer of chicken mixture on bottom of casserole, if desired.) Usually makes 8-10 enchiladas. Cover enchiladas with remaining chicken mixture and shredded cheese. Sprinkle with parsley flakes and paprika, if desired. Bake in 350° oven for 30-45 minutes. Garnish with additional green onions, black olives, salsa, etc.
Layer fruit in large bowl. Mix dry pudding and Tang. Sprinkle over fruit and mix gently. Let stand several hours in refrigerator before serving.
In skillet, grease bottom of pan with 2 tablespoons mayo. Mix hamburger, onion, salt and pepper in bowl and mix well. Take 2 slices of bread and mix with a little water until moist, then pinch off pieces and put into mixture. Stir all together and make into little balls. Brown both sides until done in middle, then add 1 cup of water to mushroom soup in a bowl and stir. Pour over meatballs and simmer 15 to 20 minutes.
Mix sugar, water and syrup in a 2-quart dish. Microwave on High for 13 minutes, rotating about every 4 minutes. Be sure mixture forms strings. Stir in nuts. Microwave for 4 minutes on High. Add vanilla after 3 minutes. Remove from oven and stir in soda. Pour into greased pan.