HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix thoroughly to form batter. Spoon batter (biscuit-style) over chicken in pan. (This leaves space for gravy cracks.) Bake at 425° for 25 to 30 minutes.
Melt oleo in a baking dish. Mix and blend flour, sugar, baking powder, salt and milk. Pour into buttered dish. Do not stir after pouring into butter. Open 1 large can sliced peaches. Pour peaches and juice over batter in the dish. Do not stir. Bake 1 hour at 350°. Other fruit can be used in place of peaches.
Make marinade by mixing butter, soy sauce, Worcestershire sauce, lemon juice, garlic, hot pepper sauce and liquid smoke. Brush marinade over salmon steaks generously; place on grill over hot coals, grill, allowing 20 minutes per inch of thickness or until fish flakes easily. Turn over halfway through cooking time. Baste frequently with marinade during cooking and once after taking off grill.
Combine all ingredients with 1/2 cup catsup. Pack firmly into shape of loaf in an ungreased loaf pan. Make a crease in middle of loaf. Mix remaining 1/2 cup catsup and honey. Fill the valley and brush top of loaf. Bake at 350° for 1 hour.
Preheat oven to 450°. Grease one cookie sheet. In a heavy saucepan, combine water, butter, sugar and salt. Bring to a boil. Remove from heat and add flour all at once. Stir hard until mixture forms a ball in the middle of the saucepan. Cool slightly.
Place soup, water and chicken in pot to boil. Add rice and other ingredients. Place in greased casserole dish. Top with cheese. Bake, covered, at 400° for 20 minutes.
Cut beef in small pieces; brown well in shortening. Place meat and all other ingredients in crock pot. Cook on high for 6 hours.
Mix flour, sugar, salt, baking powder and baking soda. Beat egg in large bowl. Stir in oil and pineapple. Add flour mixture and partially blend. Add Bran cereal and nuts. Stir until ingredients are just moistened. Pour into a greased loaf tin. Bake at 350° for 1 1/2 hours.
Brown ground beef and onion. Add vegetables and both soups (do not dilute). Place mixture in casserole dish; top with Tater Tots. Bake at 350° for 1 hour.
Dissolve jello in boiling water. Add strawberries and stir occasionally until thawed. Add pineapple, bananas and pecans and mix well. Pour 1/2 of mixture into long dish and chill until firm. Spread 1 cup sour cream over top. Pour remaining jello mixture over sour cream and chill until firm.
Core apples. Pare if desired, or leave red-skinned apples unpeeled. Dice them and sprinkle with lemon juice. Combine apples with celery and salt. Blend together mayonnaise, sugar and sour cream. Pour over apple mixture, tossing lightly with a fork until apple pieces are well coated. Arrange salad in lettuce cups. Sprinkle with walnuts. Serves 6 to 8.
Heat fat in Dutch oven. Add beef chuck; brown on all sides. Add sliced onion and garlic, boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf and allspice or cloves. Cover and gently simmer (not boil) for 2 hours, stirring now and then. When meat is almost done, add vegetables. Simmer stew about 30 minutes longer or until everything is done. Pour cold water into shaker, then add flour. Shake hard to blend. Remove from heat. Push meat and vegetables to one side of the pan; stir in flour mixture. Cook, stirring constantly, until the gravy thickens and boils. Cook gently about 5 minutes more. Serves 6 to 8.
Mix all ingredients well. Pour into freezer can. If it does not completely fill can, add a little milk. Put in electric freezer with ice and salt. Freeze as usual.
Mix eggs and pepper. Roll chicken in egg mixture and then in the bread crumbs. Cook in oil until brown on both sides. Set aside. Mix tomato sauce, seasonings, Parmesan cheese and butter in saucepan. Heat on stove. Put chicken in casserole dish and pour sauce over top. Bake at 350° for 30 minutes, covered. Uncover and sprinkle Mozzarella cheese on top. Return to oven and heat until cheese is melted.
Combine ingredients except the lemon, butter and bananas. Cook until thick; remove from heat and add the lemon and butter. Put over sliced bananas and add crushed peanuts.
Fill your bowl 1/2 way with cereal. Add ice cream on top. Add more cereal. Stir together and eat.
Boil chicken and cut up into small pieces. Blend chicken, soup and sour cream into casserole dish (ovenproof). Crush up Ritz crackers; spread on top of mixture. Melt butter and pour on top of crackers. Bake in oven heated to 350° for 1 hour. Serve with colorful vegetables.
Heat oven to 400. In a large bowl, combine first seven ingredients; reserve 1 Tbsp. In a large bowl, toss potatoes with remaining mixture to coat. Spread potatoes on baking sheet. Roast 25 minutes.
Brown hamburger meat, onion and green pepper until well done. Add tomatoes and seasonings and simmer for 10 to 15 minutes. Cook macaroni as directed on package and add to meat mixture.
Boil potatoes until done. Mash with other ingredients, except butter and paprika. Put in a buttered casserole. Dot with butter and sprinkle with paprika.
Mix all ingredients together using Ranch dressing to desired consistency and taste. Refrigerate. Serve cold.
In saucepan, cook celery and onions in butter until tender. Blend in soup. Gradually stir in milk. Add tuna and pimento; heat and stir occasionally. Garnish with parsley; serve on toasts. Makes approximately 4 servings.
Cut each liver into 3 pieces; fold each piece around a water chestnut. Wrap a piece of bacon around the liver and chestnut and fasten in place with a toothpick. Marinate in soy sauce mixed with ginger for 1 hour. Place on a rack in a shallow pan and bake at 425° for 10 minutes, or until bacon is browned and crisp. Makes 18.
In a large skillet or Dutch oven, layer ingredients in order listed. Add enough water to steam. Season with salt and pepper to taste. Cook, covered, for approximately 30 minutes. Continue to cook until desired tenderness.
Cook about 1/2 hour, until onions are tender. Then add leftover roast beef or pork and simmer. This sauce may be used for Sloppy Joes or to baste pork chops.
In covered blender container at low speed, blend cottage cheese with sugar, vanilla and egg until smooth. In large bowl with mixer at low speed, beat ice cream with cheese mixture until blended. Pour into 10 x 5-inch loaf pan; cover with foil or plastic wrap and freeze until firm.
Sort and wash beans. Put in large Dutch oven and cover with water. Add 1/2 teaspoon baking soda. Bring to a boil and boil for 5 minutes. Drain. Return to Dutch oven, adding about 6 cups of water.
Layer pork chops in greased casserole dish. Spread rice over chops and add water. Empty can of soup and dry soup over rice. Bake uncovered for 45 to 50 minutes at 375°.
Preheat oven to 375°. In large bowl, blend all ingredients with mixer at low speed. Roll dough into strips 1-inch apart for the length of ungreased cookie sheet. Bake 8 minutes or until golden brown. Immediately cut each strip crossways into 2 1/2-inch cookies. Repeat with remaining dough.
Mix together well the first 3 ingredients. Lay in pie shell starting with lemon filling then the mixture ending with mixture. Chill.
Mix all ingredients together. Gather into a ball and chill in freezer awhile. Form into 3/4 to 1-inch balls. Place on cookie sheet with sides, as grease will drip during baking. Bake 25 minutes at 350° or 35 minutes at 325°.
Cut the butter into the first 3 ingredients. Add sugar, seed and raisins; set aside. Mix buttermilk, egg and baking soda in separate bowl. Add to first ingredients. On a floured board and with floured hands, knead well. Shape into circular loaf and put in baking pan. Cook for 1 hour at 350°.
Heat together milk, oil, sugar and salt until lukewarm. Remove from heat and add yeast until dissolved. Add baking powder; stir good. Add flour; stir good. Knead dough. Make into biscuits. Let rise for about 30 minutes. Bake at 400° for about 20 minutes.
Mix together in small saucepan. Heat until boiling, stirring as it cooks.
Heat oven to 350°. Beat together butter and sugars until creamy. Add eggs and vanilla. Beat well. Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oats, raisins and nuts. Mix well. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Makes about 4 dozen.
Grease a 9-inch spring-form pan; set aside. Mix flour, sugar and lemon peel together. Cut butter or margarine into mixture until it resembles coarse crumbs. Add egg and stir until mixture forms a ball. If sticky, add a little flour. Press dough into pan. Start at middle and work (fingers of course) up sides until it's covered and smooth all around. The bottom and sides should be covered. Use fork to prick sides and bottom. Easy does it. Freeze until ready to use.
Heat sugar and vinegar. Pour over well beaten egg. While hot, add peanut butter and salt. Makes about 1 pint. Serve over sliced bananas. Sauce may be kept in icebox for a good while.
Cream eggs, butter and vanilla. Add flour. Pour into greased and floured tube or Bundt cake pan. Bake at 300° to 350° for about 1 hour.
Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Add chopped pecans. In a chilled bowl, fold pumpkin mixture into softened ice cream. Line bottom of a 13 x 9 x 2-inch pan with half of the gingersnaps. Top with half the ice cream mixture. Cover with another layer of gingersnaps and add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut into squares. Garnish with whipped cream and pecan halves. Makes 18 servings.
Preheat oven to 250°. Melt butter in a large cast-iron skillet or 9 x 13-inch baking dish. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar to almost cover pan. Place cherry halves in pineapple slices and any other desired pattern. Prepare cake mix as directed on package. Pour over fruit. Bake for 43 to 48 minutes or until done. Cool 5 minutes in pan. Invert onto serving plate.
Drain juice from olives, reserving 2 tablespoons. Combine cheese, flour, margarine and hot sauce. Mix well. Add enough olive juice to moisten. Wrap small piece of cheese around each olive. Bake on greased cookie sheet at 375° for 15 to 20 minutes or until lightly browned. Do not overbake or cheese will dry out.
Combine dry ingredients and all broth; toss to mix. Makes 4 cups or enough for a 6 pound turkey.
Stir together beaten eggs and sugar. Add next 4 ingredients and nuts, if desired. Melt margarine and chocolate over hot water or in microwave. Add to other ingredients. Bake at 350° in a 9 x 13-inch pan (greased) about 35 minutes. Frost with favorite frosting, if desired.
Beat egg. Add water, lemon juice and oil. Beat until frothy. Add flour, baking powder and salt. Beat until blended. Divide onions into rings and dip in batter. Cook in 1-inch oil at 375° to 400°. Drain on paper.
Cook, cool and slice potatoes. Fry bacon. Mix sugar, vinegar, water and beaten egg yolks. Add to bacon and cook until thickens. Pour over sliced potatoes. Let set a few hours before using.
Salt eggplant; place on paper towel, in glass pie plate. Cover tightly; microwave on High for 3 minutes. Rinse eggplant; dry thoroughly and chop fine. Mix with tomatoes, onions and parsley. Add dressing and toss. Add salt and pepper, if desired. Serve on crisp romaine. Makes 8 to 12 servings.
Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs, slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with chopped scallions on top.
Stir jello, boiling water, vinegar and salt until jello is dissolved. Refrigerate until mixture mounds slightly (approximately 20 to 30 minutes). Stir in sour cream, cucumber and mayo, then refrigerate until set (approximately 1 1/2 hours).
Now follow directions exactly as written: heat molasses and remove from heat. Beat soda into molasses. Add shortening, then buttermilk; stir well. Add self-rising flour, beating well. Add spices or vanilla or both (I use both). Add eggs last then beat hard and well. Makes 3 layers. Bake at 350° until done. Test with toothpick or finger pressure in center. No matter what you think, add the eggs last! Ice with Brown Sugar Icing.
Mix eggs and oil; stir in remaining ingredients, folding in zucchini last. Spread in greased 9 x 13-inch pan and bake at 350° for 20 minutes. Cut in squares and serve warm or cold.
Preheat oven to 400 degrees. Grease an 8-inch square baking dish with butter. Stir cheese, corn and scallions into package mixed corn muffin batter.
Fry potatoes and onions in margarine until golden brown. Place in greased 8 or 9-inch glass baking dish. Top with cheese. Crumble sausage and spread over cheese; top with mushrooms. Combine eggs, milk, salt and pepper; pour over sausage. Bake at 350° for 30 to 35 minutes. Serves 6.
Mix half of crumb mix to cover bottom of casserole dish. Spread layer of chicken or chicken breast, cut in bite sizes. Cover chicken with sour cream mixed with mushroom soup. Add remaining half of dressing mix over top of casserole. Pour 3 cups chicken broth over this. Bake at 350° for 1 hour or until firm. Sliced water chestnuts can be added over soup mix if desired.
Lightly salt and generously pepper the chicken pieces. Heat the oil in a skillet large enough to hold all the meat. Over medium heat, saute the chicken until golden brown, about 6 minutes per side. Remove the chicken and set it aside. Keep warm.
Mix all in pan and bake at 350° for 1 hour in a 9 x 13-inch pan. Do not open oven while baking.
In large saucepan, combine onions, carrot, celery, garlic and chicken broth. Bring to boil; add rice. Cover and simmer for 15 to 20 minutes or until rice is tender. Add broccoli; cover and simmer until broccoli is tender, about 5 minutes. Puree in processor. Return to saucepan; add milk, salt and cayenne pepper. Serve hot. Makes 8 (3/4 cup) servings.
Break up angel food cake in a large bowl. Mix pudding mix according to instructions on box and pour over cake. Spread Cool Whip over pudding. Mix strawberries and glaze and spread over Cool Whip. Refrigerate.
Peel and thinly slice potatoes. Arrange a layer of potatoes in a large dish (sprayed with Pam). Dot with margarine. Spread shredded cheese on potatoes. Also, sprinkle cut up onions. Repeat and on second layer, spread 1/2 can of mushroom soup. On third layer, leave off onions. Cover top of potatoes with 6 slices of cheese and rest of soup. Lightly sprinkle salt and pepper on each layer of potatoes.
Preheat oven to 325°. Saut onion in bacon drippings (or oil) until golden brown. Combine with beans, brown sugar, chili powder, oregano, salt and pepper and tomato sauce.	Mix lightly and place in 2-quart dish. Arrange bacon on top. Cover. Bake for 1 1/2 hours. Remove cover and bake 10 minutes to brown bacon.
In medium bowl, beat together cream cheese, one cup powdered sugar, vanilla and grated lemon zest until light and fluffy. Gradually beat in remaining powdered sugar.
Put graham crackers on cookie sheet. Melt butter; mix with brown sugar. Boil 2 minutes. Take off heat; stir in nuts. Spread on crackers. Bake at 350° for 10 minutes. Put on waxed paper while still warm.
In a slow-cooker combine all ingredients. cover and cook on low for 4 hours or until heated through and cheese is melted.
Heat chocolate and 2 tablespoons of the milk in a saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold chocolate mixture into whipped topping; beat until smooth. Spoon into prepared crust and freeze until firm (approximately 4 hours). Garnish with chocolate curls, if desired. Store leftovers in freezer.
Put on Pillsbury crust in long pan. Add ham, then pepperoni. Top with sliced onion rings, sliced tomatoes and cut up lettuce. On top, spread grated Mozzarella cheese, then put the other pizza crust on top. Cut a hole in the middle of crust. Bake at 425° until crust is done and brown. Eat it with spaghetti sauce on the side.
Preheat oven to 350°. Mix applesauce, oil and sugar. Mix in flour, baking soda, salt and spices, mixing well after each addition. Add egg and raisins.
In saucepan, put water, Crisco and butter. Melt over heat until melted. Remove from heat. Add other ingredients except sour cream and nuts. Fold in last. Bake at 375° for 15 to 20 minutes in large cookie sheet.
Combine 1 cup all-purpose flour, rye flour, yeast, rind, anise and salt in a large bowl. Stir well. Combine water, molasses and oil in a saucepan; heat to 130°, stirring occasionally. Gradually add warm liquid to dry ingredients, beating for about 30 seconds at low speed and an additional 3 minutes at high speed. Gradually add enough flour to form a moderately stiff dough. Turn dough out on a lightly floured surface and knead until smooth, about 8 minutes. Shape into a ball and place in a well buttered bowl; turn to butter top. Cover and let rise in a warm place (85°) free from drafts, 1 1/2 hours or until doubled in bulk.
Line a 9-inch pan with pastry. Combine the berries and rhubarb; mix the sugar and cornstarch. Add the egg; fold in the fruit and spoon mixture into the pie shell. Top with a lattice crust. Bake in a 400° oven for 35 minutes.
Peel cucumber, slice thinly. Peel onion, slice thinly. Add vinegar, oil, sugar, salt and pepper. If desired add sour cream before serving.
Mix wafers and oleo. Press into two 9 x 13-inch pans. Prepare Dream Whip according to package instructions. (Might try adding butter flavoring to this recipe.) Set aside. Beat the cream cheese, sugar and vanilla together. Add marshmallows and Dream Whip. Spread over crust. Spoon cherry pie filling over top. Refrigerate overnight.
Boil sugar and water to a temperature of 238° (or until a soft ball forms in cold water). Remove cooked syrup from fire. Add pecans. Return mixture to the fire until it again comes to a boil. Remove from fire and stir until syrup becomes slightly cloudy. Pour a large spoonful of the nut and syrup mixture on waxed paper to form a praline. Makes about 35.
Allow cream cheese to soften and then mix with onion and goose liver. Form a ball or log and decorate with slices of olives. Eat on Wheat Thins or your favorite cracker.
Beat egg and brush on pie crust. Bake for 5 minutes at 325°. Cool Mix by hand the rest of ingredients and spoon into crusts. Refrigerate before serving.
Mix all ingredients. Spread mix on the English muffins. Cut into wedges while frozen. Bake until hot at 350° for 10 to 15 minutes.
Saute onions and pepper in margarine. Combine remaining ingredients, except crackers, 4 tablespoons margarine and grated cheese. Place in a 9 x 11-inch casserole dish. Top with grated cheese and crackers mixed with melted margarine. Bake at 350° until bubbly.
Preheat oven to 450°. Bring water to a boil and melt margarine or butter. Pour over turkey that has been salted and peppered in covered roasting pan. Put on lid. Place in oven. Let cook for 1 hour, then turn off oven, but DO NOT OPEN DOOR UNTIL THE NEXT MORNING. It will be done and brown. There will be plenty of broth. IF TURKEY IS LESS THAN 14 POUNDS, COOK ONLY 45 MINUTES.
Cook black-eyed peas according to package directions. Drain and set aside. Saute green pepper and onion in bacon drippings until tender. Add peas, tomatoes, salt and pepper. Cook over low heat until thoroughly heated, stirring often.
Melt cheese in double boiler. Crumble sausage over Bisquick. Add melted cheese and mix with hands. Shape into walnut-size balls. Bake on cookie sheet for 30 minutes at 400°.
Steam or simmer broccoli for 15 minutes. Drain. Melt butter and saute onion. Add flour, blend. Stir in salt, pepper and milk. Cook on low heat until blended. Add chicken broth, broccoli, carrots, sherry, garlic salt and celery soup. Stir gently until bubbling and hot.
Combine sweet potatoes and oleo with dry ingredients. Blend in milk and eggs. Pour into square baking dish. Bake at 350° for 30 minutes.
Mix butterscotch morsels with peanut butter. Mix all ingredients well; spoon onto wax paper and let cool.
In a mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another mixing bowl, combine sugar, shredded zucchini, cooking oil, egg and lemon peel; mix well. Add flour mixture; stir just until combined. Stir in walnuts. Pour batter into a greased 8 x 4 x 2-inch loaf pan. Bake in a 350° oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.
Mix flour, salt, cream of tartar in medium saucepan. Add water and oil. Cook for 3 minutes, or until mixture pulls away from sides of pan. Knead slightly when cooled. To color, divide playdough into sections when cooled. Add several drops of food coloring to each sections, working in with hands (do on wax paper instead of counter top.) Store in airtight plastic container.
Bring to a boil, then turn down to a simmer for 5 minutes. Brush on thick before turning each time.
Broil or fry bacon until crisp; drain on paper towels and crumble. Reserve 1/4 cup drippings. Add celery to reserved bacon drippings in skillet; cook and stir until tender-crisp. Add onion and cook 1 or 2 minutes longer. Combine sugar, flour, salt, celery seed and pepper; stir into celery-onion mixture. Add water and vinegar, stirring until smooth. Bring to a bubbling boil; add potatoes and bacon. Mix thoroughly. Serve as soon as heated through. Makes six servings. Can also be made with hot dog slices instead of bacon or leave meat out all together and serve on top of raw spinach!
Mix together cake mix, shortening, water and eggs well. Form into 1 inch balls. Roll in powdered sugar. Put on lightly greased cookie sheet. Bake in 375° oven for 7 to 10 minutes. When done baking immediately push Junior Mint in middle. Remove from cookie sheet. Let cool.
Put 1 1/4 cups sugar, 1/3 cup cornstarch and 1/4 teaspoon salt in a bowl and mix. Add berries and melted butter; mix together. Pour into a baking dish; let stand while you fix pastry.
Combine chicken, celery, eggs, pickles and salt. Add enough mayonnaise to moisten. Yields 6 to 8 servings.
Mix together dry ingredients, put in an ungreased pan and make 3 holes. Add liquid as follows, keeping separate: 1st hole - 5 tablespoons oil, 2nd hole - 1 teaspoon vanilla and 3rd hole - 1 tablespoon vinegar. Add 1 cup water. Stir a little. Bake in an ungreased pan at 350° for 30 to 35 minutes (25 minutes for cupcakes).
Mix all the ingredients. Bake for 1 hour in covered casserole dish at 275°.
Place brown sugar on top of double boiler and the bread on top of it. Mix eggs, salt, vanilla and milk. Pour over bread. Do not stir! Steam over boiling water until knife comes out clean. Serve warm with ice cream.
Spread softened butter on bread and sprinkle cinnamon mix on bread. Place under broiler and let cook until toast is brown.
Boil chicken breasts until done. Debone and cut into bite-size pieces. Cook rice. Mix broth, mushrooms, flour and butter. Cook over low heat until thickened. Add milk and salt. Cook over low heat for 2 minutes, stirring constantly. Mix with rice. Add chicken pieces and mix. Pour into buttered casserole dish and bake for 30 minutes at 375°.
Cook macaroni in boiling salted water until tender; drain. In saucepan melt butter; blend in flour, salt and pepper. Add milk; cook and stir until thick and bubbly. Add cheese; stir until melted. Mix cheese sauce with macaroni. Turn into 1 1/2-quart casserole. Bake at 350° for 30 to 35 minutes. Makes 6 servings.
Soak beans over night. Cook until tender - about 2 hours. Brown meat in back fat. Add meat to beans; add all other ingredients and cook until flavors blend. Serve with cornbread pancakes.
Beat cream cheese and butter on medium speed until blended. Add melted chocolate and vanilla. Add sugar gradually, beating until light and fluffy after each addition.
Mix all of the dressing ingredients, adding oil last, slowly. Can put dressing on an hour or two before serving. Serve on a bed of Boston lettuce and radicchio. Garnish with 6 tablespoons fresh parsley, chopped and put on the top and sprinkle with fresh ground pepper.