HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, butter, flour, soda and tartar together. Add eggs, one at a time. Then add vanilla and nuts.
Mix pistachio pudding mix as directed on box. Add crushed pineapple, drained. Add Cool Whip. Add marshmallows. Add pecans; toss lightly. Store in refrigerator.
Sprinkle chicken with salt and pepper. Arrange, skin side up, in one layer in a 3-quart baking dish (13 1/2 x 8 3/4 x 1 3/4-inch). Stir together the lemon juice, olive oil, garlic and oregano; spoon over chicken. Bake, uncovered, in a preheated 400° oven for 30 minutes. Remove breast portions (they should be tender) and keep warm. Continue baking remaining chicken until it is golden and tender, 15 minutes longer. Serve chicken and thin sauce with freshly cooked hot spaghetti.
Flatten each biscuit. Spread with sausage and add grated cheese. Roll up and cut in half. Place on cookie sheet and freeze. When frozen, store in plastic bags. Take out as many as you need at a time. Bake on greased sheet until done at 350°.
Mix first 7 ingredients; stir in cheese. Cover, refrigerate at least 2 hours. Makes 3 cups. Keeps well in refrigerator for 2 to 3 weeks. May add more sugar and garlic powder to taste.
Cook macaroni and drain. Fry sausage, onion and green pepper until lightly brown. Stir in flour and salt. Add milk. Cook over low heat until thickened. Stir constantly. Place alternate layers of macaroni and sausage in greased 1 1/2-quart casserole. Pour balance of sauce over all. Top with cheese. Bake at 400° for approximately 25 minutes. Serves 6.
Put enough water to cover the tea bags in a small pan. Let come to a boil. Add tea bags; turn to simmer for 5 minutes. Add the sugar until blended. Add enough cold water to make 1/2 gallon tea. Refrigerate.
Melt bacon drippings in 10-inch skillet. Saute onion until soft. Add okra. Cover. Steam over low heat for 5 minutes. Add tomatoes, salt and pepper. Steam, covered, for 5 to 10 minutes. Do not stir.
Chop one package washed cranberries and add sugar and marshmallows. Refrigerate overnight, covered. Add chopped apple with peeling. Whip carton of whipping cream and mix well all ingredients. Keep covered in refrigerator.
Combine flour, sugar, soda, salt and cinnamon in large bowl. Make well in center. Stir together remaining ingredients. Add to dry ingredients and stir until smooth. Spoon into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour.
Mix together sugar, Carnation milk and butter. Cook to soft ball stage. Pour over marshmallow cream and chocolate bits. Mix well. Add vanilla and nuts.
Mix all the ingredients by hand. Take 1 large Merita angel food cake and break it into bite-size pieces and add to the mixture. Put into a bowl and hold. Wash and cut into quarters about 1 quart strawberries and mix in 2 bags of strawberry gel. Pour on top of cake mixture. Refrigerate.
Heat cider vinegar, oil and sugar until sugar melts. Add salt and pepper. Pour on vegetables. Marinate overnight in refrigerator. Drain and serve on lettuce leaves.
Preheat oven to 400°. Mix water and butter. Add stuffing and mix lightly. In a 3 qt. shallow baking dish spoon stuffing along the center. Arrange chicken on each side of the stuffing and sprinkle with paprika. Mix soup, milk and parsley. Pour over chicken. Cover and bake in the preheated oven for 30 minutes or until done.
Fry sausage, onion and celery until sausage becomes brown and onion tender. Add the rest of ingredients; drizzle broth and toss lightly until evenly mixed. Bake at 375° in covered 4 quart casserole until hot (45 min.) or bake covered alongside bird for last 30 min. of roasting. Makes 12 cups.
Beat egg and add remaining ingredients. Beat well. Drop by spoonfuls into hot fat and cook until golden brown.
Wash beans and pick over. Soak overnight in cold water; drain in the morning. Cover with water; boil until the skins peel back when you blow on them (about 20 minutes or so). Save the water. Put beans in pot; add all the ingredients, except bacon or salt pork. Top with bacon or salt pork; cover the pot. Bake at 300° for about 5 to 6 hours, or until done (check beans every 1/2 hour or so and add more water if necessary).
Brown ground beef (drain). Add cabbage and onions. Sprinkle chili powder onto mixture. Add enough water to cover cabbage and onions. Boil until cabbage turns colors. Add Ro-Tel tomatoes and pinto beans. Turn down heat and simmer.
Core and chop the cabbage. Place in boiling water for a few minutes. Drain. Mix together meat, rice, egg, onion, carrot and salt. Mix together sugar, tomatoes and chives. In a casserole dish, layer cabbage-meat mixture and tomatoes. Bake 1 1/4 hours at 350° or can be cooked in a crock-pot on low 8 hours.
In ovenproof skillet, heat butter. Add apples and sprinkle with sugar and cinnamon. Saute until glazed and soft. Beat eggs, flour, salt and milk together in large bowl. Fold in apples. Turn into skillet or a baking dish. Bake 20 minutes at 425° until puffy and firm. Sprinkle with confectioners sugar. Serve warm.
Mix first three ingredients. Add next three ingredients. Chill dough at least one hour. Roll dough into balls the size of walnuts. Roll in a mixture of 2 teaspoons cinnamon and two tablespoons sugar. Bake on an ungreased cookie sheet for 8 to 10 minutes at 350°.
Beat eggs with electric mixer until they are light in color. Add sugar to eggs; beat at high speed until mixture is thick. Add vanilla, salt and evaporated milk. Continue beating until sugar is dissolved. Mix thoroughly into the whole milk. Freeze, following manufacturer's instructions. Very good.
Combine all ingredients except nuts. Place in baking dish. Sprinkle nuts on top. Bake at 325° for 30 minutes. Serve with your favorite crackers: Wheatables, Ritz, etc.
In saucepan mix soup, salsa and chicken. Over low heat, heat through, stirring occasionally. Serve over chips, top with onions and olives. Serves six.
Brown pork chops. Trim the fat. Put pork chops on bottom of pan. Place a layer of sliced potatoes, layer of onions, layer of potatoes and layer of onions. Pour mushroom soup and water (already mixed) over casserole. Cover and bake in oven at 400° for 50 to 60 minutes.
Brown fillets in olive oil until just cooked through. Add remaining ingredients, except parsley, and stir to blend. Simmer, stirring occasionally, in covered skillet for 20 to 30 minutes. Top with parsley, Parmesan cheese and Mozzarella cheese and allow to melt. Serve over hot, cooked egg noodles. Serves 4.
Cook hamburger until brown, drain grease. Add olive oil, onion, tomato sauce and tomato paste, oregano and basil. Simmer 1 1/2 hours or two. Cook spaghetti according to directions on package and serve with garlic bread and salad.
Combine all ingredients in a bowl. Beat at low speed to blend. Beat at high speed until mixture stands in peaks. Freeze for 3 hours until firm as ice cream.
Drop by teaspoonfuls onto cake batter. This will cover the cake dough. Bake at 350° for 1 hour.
Mix well all the ingredients with melted butter, stirring constantly. Cook in large roaster for 45 minutes at 250°.
Prepare lasagna according to package directions; drain. In medium saucepan, combine soups, milk, onion, dill, bouillon, seasoned salt and pepper. Heat through, stirring constantly. Blend in sour cream. Remove from heat.
Preheat oven to 425°. In a large shallow baking pan, melt margarine with oil in the oven. Remove pan. Combine flour, salt, paprika and pepper in a plastic bag. Piece by piece, coat chicken by shaking it in the bag with the seasoned flour. Arrange floured chicken in baking pan in one layer. Bake at 425° for 20 minutes. Turn chicken. Combine pineapple, green pepper, green onions, brown sugar and sherry; pour over chicken. Lower heat to 375°; bake until chicken is golden brown and sauce is thick (45 minutes). Serves 8. Enjoy.
Cut broccoli, onion, apple and celery together. Leave in refrigerator overnight. Mix in another bowl mayonnaise, vinegar and sugar. Mix together when ready to serve.
Combine chicken and mayonnaise. Add all other ingredients, stirring gently to avoid breaking up chicken. Cover and place in refrigerator at least 4 to 6 hours, preferably overnight. Will keep well (without grapes) 2 to 3 days.
Whip butter 15 minutes. Add sugar, vanilla, flour and potato chips. Mix well and drop from teaspoon on ungreased cookie sheet. Bake at 350° for 10 minutes.
Cream butter and sugar. Add water and remaining ingredients (except egg whites), adding nuts last. Add beaten egg whites. Beat a total of 4 minutes. Bake at 350° for 30 minutes.
Mix avocados with lemon juice and salt. Layer all ingredients (except cheese). Cover with cheese. Refrigerate. Serve with tortilla chips.
Preheat the oven to moderate 350°. Add the fettucine to a large pan of rapidly boiling water and cook until just tender. Drain well and set aside. While the pasta is cooking, melt the butter in a large pan. Add the chopped onion and stir constantly over low heat until the onion is tender. Add the drained fettuccine to the pan.
Beat eggs real well. Add sugar and beat until thick. Add other ingredients and stir. Pour into unbaked crust and bake at 350° for 45 minutes.
Grease a 12-cup Bundt pan with 1 tablespoon butter. Sprinkle nuts in bottom of pan. Drop marmalade by spoonfuls around bottom of pan. Mix together the brown sugar and cinnamon in a separate small bowl. Melt margarine in a separate small bowl. Now take the separated biscuits and dip each one in the margarine and then roll it in the sugar mixture to coat it. Stand biscuits on edge in pan in wagon wheel spoke fashion. Drizzle any remaining margarine over top and sprinkle any remaining sugar mixture over top. Bake at 350° for 30 minutes. Let cool 5 minutes and then turn upside down on serving plate. Makes 6 to 8 servings. Enjoy!
Mix all ingredients, except cheese, in food processor or blender. Place in 1-quart casserole dish and top with cheese. Bake in a 350° oven or on stove top for approximately 20 minutes or until cheese melts.
Cook chicken and pull off of bones. Mix cream of mushroom soup with cream of chicken soup and add one can of water to soup mixture. Put chicken in bottom of 9 x 13-inch baking pan or casserole dish. Pour soup mixture over chicken. Mix stuffing mix with 2 cups of hot water. Spread stuffing over top of chicken and soup and bake in a 350° preheated oven, for 30 minutes or until stuffing is golden brown. Makes 8 servings.
Heat oil in skillet. Saute mushrooms, over medium heat, for 2 to 3 minutes. Put mushrooms in a bowl. Add all other mixed ingredients. Refrigerate overnight. Drain well before serving.
Cream together butter and sugar. Blend in egg. Sift together flour, baking powder and salt. Add to mixture. Add vanilla. Divide dough into two parts. Chill 1 to 2 hours, so dough will be easy to handle. Roll dough, one part at a time, to 1/8 inch thickness and cut with cookie cutters. Keep other part refrigerated until ready to roll. Bake at 375° for 8 to 10 minutes.
Mix all ingredients except chips. Place in buttered casserole and top with chips. Bake until bubbly. Bake at 350° for 30 minutes. May be prepared ahead of time.
Add chocolate milk or water if too strong. It can always be weakened and is better to have rich coffee taste.
Place a layer of graham cracker squares in bottom of a 9 x 13-inch dish. Over medium heat, place margarine, milk, sugar and egg (beat before adding to other ingredients). Cook this, stirring constantly, until mixture comes to a boil; remove from heat. Add coconut, nuts and crumbled graham crackers; mix well. Pour over squares.
Saute onion and bell pepper in butter in large skillet. Add corn and Ro-Tel tomatoes and heat.
Preheat oven to 375°. Combine flour, curry powder, salt and pepper and coat chicken. Brown coated chicken in oil in a skillet on high heat. Drain and arrange in a shallow baking dish in a single layer. Bake for 40 minutes or until tender. Pour off oil from skillet. Dissolve cornstarch in 3 tablespoons papaya nectar and set aside. Pour remaining nectar in skillet. Add the ginger and sugar. Simmer on medium heat scraping up any bottom pieces. Stir in cornstarch and cook until thickened. Stir in lemon juice. Drain fat from baked chicken. Arrange papaya slices over chicken and cover with sauce. Return to oven and cook 5 minutes more. Serve with steamed rice.
In large saucepan, over medium heat, combine preserves, barbecue sauce and teriyaki sauce. Heat until hot and bubbly, stirring constantly. Stir in wieners, pineapple and green pepper. Heat thoroughly. Transfer mixture to chafing dish, keeping warm over low heat. Serve with toothpicks. Makes 16 servings.
Mix jello in the hot water. Mix plain gelatin in cold water and sugar. Let stand. Chop the cranberries, oranges, apples. Add the pecans and pineapple and juice from oranges. Mix all together and let jell. Makes 1 gallon.
Strain spinach and mix all ingredients. It is best to make this the night before. Cut bread into chunks. Enjoy!!
Mix sugar, salt and flour. Add egg and juice. Cook until thick. Stir to keep from sticking. Cool and serve on cold fruit or serve as a warm salad. You may add 7 or 8 marshmallows and allow to melt if desired. I added canned fruit cocktail (drained) to the sauce and served as a warm salad. Any fruit may be used.
Prepare broccoli according to package directions. Cook broccoli until crisp-done. Mix mushroom soup with 1/3 cup milk. Add to cooked rice. Add 1/4 pound grated cheese to the rice soup mixture. Stir in the drained broccoli.
Combine. Add additional water as needed. May be stored in the refrigerator several days and reused. Yield: 4 cups.
Mix all listed ingredients together in a pan. Layer on top with a package of slivered almonds. Then top with 1 cup of grated Cheddar cheese. Top with 1 cup broken Cheez-Its. Pour 1/2 stick melted margarine on top. Bake at 350° until bubbly. Very good.
Mix all ingredients and chill. Bake at 350° for 6 to 10 minutes.
Dissolve yeast in warm water in large mixing bowl. Stir in sugar, shortening, egg, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Place dough in greased bowl; turn greased side up. Cover loosely with plastic wrap. Refrigerate at least 2 hours, or until ready to use. (Dough can keep up to 4 days in refrigerator at 45° or below. Keep covered.)
In medium saucepan melt butter and saute onion until tender. Add rice and mushrooms; cook until half of the rice is nicely browned. Pour in chicken broth and water. Add salt and pepper to taste. Lower heat and simmer for 15 minutes. Add drained peas and cook an additional 5 to 7 minutes. Makes 4 servings. Serve immediately. This is wonderful served with grilled meats or skewered beef, lamb or shrimp.
Mix sugar, chocolate, milk and oleo. Boil 3 minutes (no more). Remove from heat and add syrup and vanilla. Beat until thick enough to spread on layers.
Combine all the ingredients and place in large baking dish or casserole and bake at 325° for 35 to 40 minutes until hot and bubbly. Tastes better leftover.
Preheat oven to 400°. In Ziploc bag, crush potato chips. Beat egg and milk together. Cut up chicken into finger food size. Dip chicken pieces in milk mixture. Toss in Ziploc bag with potato chips and shake. Place chicken pieces on baking sheets. Bake 10 minutes on each side.
Place broccoli and chicken in a greased dish. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. Sprinkle with cheese. Top with bread crumbs. Bake at 350° for 30 minutes. Serves 6 to 8.
Beat eggs well; add sugar and vanilla. Sift dry ingredients together and add to egg mixture; add dates and nuts. Bake at 350° for 35 minutes.
Melt butter in a saucepan. Add cocoa, sugar, vanilla and beaten eggs. Blend well and add flour and nuts. Mix well and spread in a greased 8 x 8 x 2-inch pan. Bake at 350° for 20 to 30 minutes, until toothpick inserted comes out clean.
Bring karo and sugar to a boil and take off of heat. Add peanut butter, vanilla, and cornflakes. Drop by teaspoon on wax paper.
Combine all ingredients in blender or food processor using enough mayonnaise or salad dressing to moisten to spreading consistency. Serve on party rye.
Mix gelatin and water in a 1 1/2 to 2-quart bowl. Microwave on High for 1 1/2 minutes. Stir to dissolve. Add marshmallows to gelatin mixture. Microwave 1 minute or until marshmallows are almost melted. Stir until smooth. Pour into a 8 or 9-inch square pan, lightly sprayed. Refrigerate 45 minutes. Loosen edges with knife. Start at 1 end, roll up tightly like jelly roll. With seam down, cut into slices and refrigerate.
Cream shortening and sugar until light and fluffy. Add molasses, mixing well. Add eggs; combine dry ingredients. Add to creamed mixture, alternately with buttermilk, beating well after each addition. Add vanilla. Place dough on floured surface (work in enough flour to make dough easy to handle). Divide into 9 balls. Press each ball of dough evenly over bottom of a lightly greased 9-inch pan. Bake at 350° for 12 to 15 minutes or until light brown. Cool slightly. Remove from pan; cover each layer with apple filling, until all 9 layers are used.
Combine apricots and coconut. Add sweetened condensed milk and blend well. (I use my hands.) Shape into small balls. Roll in confectioners sugar. Let stand until firm, about 3 hours. After firm, may roll once again in confectioners sugar. Yield: 4 dozen candies, depending on size you make. May be stored, uncovered, at room temperature, from 3 to 4 days.
Beat egg whites until foamy. Add salt and cream of tartar. Continue beating until stiff (20 to 30 minutes). Sift sugar and add slowly while mixing. Add vinegar and vanilla. Beat well. Pour into buttered spring-form pan. Bake at 275° for 1 hour.
Preheat oven to 425°. Mix ingredients in order given. Pour into pie shells. Bake for 15 minutes. Reduce heat to 350° and continue baking for 45 minutes.
In a soup kettle, cook carrots, celery, onion and potatoes in water until tender, about 20 minutes. Cook ham, butter, salt and pepper, then add to veggies. Blend flour in milk until smooth. Add to soup, stirring constantly until mixture boils. Turn heat to low and simmer partly covered.
Preheat oven to 375°. Brown beef, onions and garlic in a large frying pan. Drain off any fat. Add tomatoes and chilies and corn, and bring to a boil. Remove from the heat and stir in corn meal, oregano, milk, cayenne pepper, eggs and salt. Mix well and pour into a greased loaf pan. Bake 45 minutes or until firm. Let rest 10 minutes before slicing. Serve with salsa on the side. Serves 6 to 8.
Cream mashed instant potatoes, then combine eggs, salt, milk and melted butter or margarine. Mix well; pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 30 or 40 minutes until filling is firm. (Yields 6 servings.)
Mix cake mix, oil, eggs and mandarin oranges with juice with electric mixer. Divide into three 9-inch greased and floured layer pans. Bake at 325° for 20 minutes. Cool completely. Mix instant pudding, Cool Whip and pineapple with juice with electric mixer. Spread between layers and on top and sides. Keep covered in refrigerator. Better if made the night before.
Mix and bake in a large, greased and floured tube pan for 1 1/2 hours at 325°.
Mix together and drop by teaspoon full on cookie sheet. Bake at 350 degrees for 5 to 10 minutes. Cookies will be soft when they come out of oven. Enjoy!
In a large bowl, combine together butter and sugar until light and fluffy. Beat in egg and stir in zucchini. Add baking powder, spices and flour. Mix well and then add two of the following 3 ingredients: either raisins, chocolate chips or the chopped walnuts. I prefer 1 cup of the chocolate chips and 1 cup of the raisins. Bake approximately 10 minutes or until cookies are firm to touch and the edges are brown at 375°.
Place chicken, bacon, chopped bones, herbs and most of the leeks into a large saucepan and cover with water. Put the lid on and let it simmer for 2 or 3 hours, topping up with more water if necessary, until the bird is cooked. Season to taste, then strain, picking out the chicken and cutting it into serving pieces and spooning out the marrow bones. Add these to the soup, together with the stoned prunes and the remaining chopped leeks. Simmer gently for 10 to 15 minutes.
In bowl mix potatoes, vanilla and confectioners sugar. Mix until stiff. If not stiff enough add more sugar until stiff. Use a cutting board. Sprinkle confectioners sugar on board. Roll out. Spread peanut butter on thin or thick. Roll up and cut.
Beat eggs slightly in large bowl; add beef, crumbs, salt and pepper, lemon rind and 1 tablespoon lemon juice. Combine gently; form into 24 balls. Heat 3 cups of water with beef broth in Dutch oven; add meatballs. Lower heat; poach gently 15 minutes, turning once. Cook pared potatoes in salted water until tender. Drain and reserve liquid. Mash potatoes with margarine and milk (use some reserved liquid to make creamier). Stir flour with water to make a smooth liquid. Remove meatballs to heated platter; skim off any fat. Add flour mixture slowly to broth, stirring until thick. Stir in 1 tablespoon lemon juice; simmer 5 minutes. Cook peas, drain and arrange on platter with meat and potatoes. Spoon sauce over meat and pass remaining sauce. Sprinkle with parsley.
Mix all except apples well in a saucepan. Cook until thick and bubbly. Pour over the apples in the jars and seal. Process in a water bath for 20 minutes for quarts. (Can mix the apples with the cooked mixture and then put in jars and process.)
Combine cream cheese and dressing. Add other ingredients; mix well. Chill. Serve with crackers or vegetables. Makes 2 cups.
Grate cheese on coarse grater, then grate hot hard-boiled eggs over cheese. Add all other ingredients and mix well. Will keep well in refrigerator for several weeks.
Place the bread in a 13 x 9-inch pan. Spread cheese over the bread. Place the meat on top. Beat the eggs, salt, mustard and milk together. Pour over the bread, cheese and meat. Bake in a 325° oven for 1 hour. (Do not preheat oven.)
Stir together egg, brown sugar and vanilla. Quickly stir in flour, baking soda and salt. Add walnuts. Grease an 8-inch square pan. Bake at 350° for 18 to 20 minutes. Cookies will be soft in the middle. Leave in pan until cool.
Mix; roll into walnut size balls. Bake at 350° for 20 minutes. Drain well.
Mix well and form into small balls. Flatten with hand on ungreased baking sheet. Bake at 350° for 8 minutes. Makes 3 dozen.
In 1 1/2-quart saucepan combine gelatin and sugar. Add fruit juice; wait 5 minutes. Bring to boiling; reduce heat. Cook and stir until gelatin dissolves. Add lemon juice. Pour into shallow pans or paper baking cups. Cool. Chill until firm. (If desired, loosen sides.) Carefully turn out of pans, using a wide spatula. Cut with cookie cutters. Place on wire rack to dry. Cover pans or store cutouts in single layers, between waxed paper, in airtight containers up to 5 days. Make 24 (1 1/2-inch) pieces.
Melt chocolate pieces, butter and marshmallows in large saucepan over low heat, stirring until smooth. Mix in vanilla, oats and coconut thoroughly. Drop mixture onto waxed paper. Chill until firm. Makes approximately 3 1/2 dozen.
Combine all ingredients and stir until sugar is dissolved. Freeze overnight. Let stand out about one hour and chop into small chunks. Spoon into glasses. Add 7-Up or diet soda to each glass. Stays well in freezer for at least a week.
Mix crushed pineapple and sugar in saucepan. Bring to a full boil. Add Jell-O to dissolve. Add cream cheese. Remove from heat and stir until cream cheese is completely blended. Add ice water to thicken. Let cool and then add chopped nuts and celery. Set in refrigerator until mixture starts to jell. Prepare Dream Whip according to package directions. Fold into Jell-O mixture. Chill 24 hours in a 13 x 9-inch pan.
Blend oil, sugar and eggs, then add remainder of ingredients. Grease and flour 2 loaf pans. Pour into pans and bake at 350° for 50 minutes. Let cool for 10 minutes before removing from pans. Sprinkle with powdered sugar.
Thaw frozen fruit or slice banana. Puree in blender. Force puree through a sieve to remove berry seeds. Put 1/4 cup puree in a tall glass. Add milk and vanilla ice cream or matching fruit ice cream. Almost fill with chilled soda water.