HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake chicken breasts at 350° for 30 to 40 minutes. Saute pecans in butter on medium-low heat. After chicken is cooked, coat with mayonnaise and Cool Whip. Add celery, pecans, chopped fruit and grapes. Mix well and chill several hours before serving.
Grind vegetables, sprinkled with 1/2 cup salt with water. Let stand 2 or 3 hours. Rinse and drain well. Combine vinegar, sugar and spices. Pour over vegetables and cook to desired thickness. Put in jars and seal.
Mix cream cheese and sour cream together. Put in dish or large pie plate. Top with remaining ingredients. Serve with taco chips.
Cream Crisco and sugar. Add eggs and beat. Add flour mixture and mix well; then add apples, nuts and vanilla. Bake at 350° for 1 hour in tube or sheet pan.
Preheat oven to 350°. Thoroughly cream together oleo and sugars; add eggs and vanilla. Mix well. Sift together flour, baking powder and soda. Combine flour and egg mixture; add oatmeal, coconut, cereal and nuts and mix well. Drop by heaping teaspoonfuls about 2 inches apart on greased baking sheet. Bake for about 10 minutes or until brown. Remove from baking sheet immediately. Makes 6 dozen.
Preheat oven to 375°. Melt butter. Coat bottom and sides of tube pan. Sprinkle 3 tablespoons of nuts over pan. Add remaining nuts to butter and sugar. Cut biscuits in half (small balls), the 1/2 nut mixture. Repeat. Bake for 20 to 25 minutes.
Combine ingredients to form large ball. Make small balls about 3/4-inch diameter. Place on ungreased cookie sheet. Flatten with thumb. Place small amount preserves. Bake at 350° about 12 to 15 minutes.
Beat cream cheese on high until smooth. Beat in orange juice, pudding mix and jello. Stir in half cool whip. Pour into pie crust. Top with remaining cool whip. Refrigerate at least 3 hours. May be used in custard cups without crust.
Fry onion and bacon lightly. Combine all ingredients into a 3-quart baking dish. Bake at 350° for 1 1/2 hours.
Preheat oven to 350°. Grease a square 8-inch pan. Cream together butter and sugar. Add nuts and flour. Save 3/4 cup of this mixture. Press remaining mixture into bottom of pan for crust. Bake at 350° for 12 to 15 minutes.
Press hash browns between paper towels to remove moisture. Press hash browns on bottom and up sides of a 9-inch pie pan to form a crust. Drizzle melted butter over crust. Bake in a 425° oven for 25 minutes. Remove from oven. Reduce oven temperature to 350°. Toss together the ham and cheese and place in crust. Beat the cream with the eggs and seasoned salt. Pour over ham and cheese. Bake, uncovered in 350° oven for 25 to 30 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
Mix cream cheese, powdered sugar and vanilla until it is mixed up well (you may need to use your hands). Roll out on waxed paper to about 1/4 inch thick. Spread peanut butter on top of cream cheese mixture. Roll up into a log. Place in refrigerator for about 1 hour and then slice into 1/2 inch pieces.
Brown bacon until crisp. Wrap in paper towel and set aside. Brown the minced onion in the bacon fat and add flour. In a large saucepan, heat the bean liquid until boils. Add vinegar, sugar, salt and pepper. Stir in the green beans. Pour into serving dish and sprinkle crumbled bacon on top. Serve.
Combine all ingredients, except last 2. Form into tiny balls 1/2-inch in diameter. Flatten slightly to resemble hamburgers. Roll lightly in flour. Fry in hot fat. Place in chafing dish and mix with warm barbecue sauce. Serve with miniature buns. Makes 25 to 30.
Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel and cut into 1/2-inch slices. Arrange slices so edges overlap in a lightly greased 12 x 8 x 2-inch baking dish; set aside. Drain pineapple, reserving 1/3 cup syrup; set pineapple aside.
Combine all ingredients, except popcorn and soda in a microwave-safe dish. Boil 2 minutes on High. Stir in 1/2 teaspoon soda. Pour syrup over corn in a brown paper bag. Shake. Microwave on High 1/2 minute; shake. Repeat. May need to repeat a third time. Pour out onto a cookie sheet to cool.
Take 2 slices of beef and lay out flat. Spread cream cheese on beef. Take 1 green onion and roll it up in the beef. Serve cold.
Mix all ingredients together. Store in an airtight container. For each mug of hot cocoa, put 1/3 cup mixture into mug. Add hot water and stir. Use more or less to taste.
Mix ingredients together in a saucepan or in fondue pot. Heat gradually, stirring occasionally. Fills one fondue pot. Great for dipping bread and cooked vegetables in.
Prepare and bake cake in 9 x 13-inch pan as directed on the label. Bring to boil the pineapple and sugar. With point of sharp knife, mark warm cake in 1 inch squares, cutting 1/2 inch deep. Spoon hot pineapple mixture over cake. Cool. Refrigerate until chilled. Top with Cool Whip.
Mix potatoes and cheese. Mix soup, sour cream and milk. Add to potatoes. Bake 40 to 45 minutes at 350°.
Combine yams, pineapple, pineapple juice, butter, sugar and cinnamon in a 3-quart casserole. Beat until creamy and well-blended with portable mixer or by hand. Fold in pecans. Sprinkle with brown sugar and drizzle with butter. Cook in microwave for 7 to 10 minutes, giving dish a 1/4 turn once during cooking time.
Heat oven to 325°. In large bowl, combine butter and sugar; blend well. Lightly spoon flour into measuring cup. Level off. Stir in flour, mixing well. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheet; flatten with bottom of glass dipped in sugar.
*Use fruits such as raspberries, red currants, black currants, blueberries or blackberries (use a mixture, or all one fruit).
Blend first 3 ingredients as for pie. Add water, yeast and eggs. Mix well. Divide in 4. Roll into rectangle. Cream 1 stick butter, 1 cup sugar and almond extract. Spread over 2/3 of rectangle. Fold an prick. Place on greased cookie sheet. Bake at 350° for 15 minutes. Frost with powdered sugar glaze.
Line a 2-quart greased baking dish with dried beef. Wrap each chicken breast with bacon. Place on dried beef. Combine soup and sour cream. Pour over chicken breasts. Bake at 350° for 1 hour and 30 minutes. Serve with wild rice.
Melt butter and oil. Add garlic powder and parsley flakes. When it starts to boil, add a shot of wine. Mix, then add the precooked shrimp. Heat up about 1 minute. Serve with lemon wedges.
Cream together the cream cheese and peanut butter. Add the milk, sugar and topping. Mix well. Pour into shells and freeze.
Preheat oven to 350°. Grease cookie sheets. Cream the butter and both sugars until fluffy. Add egg and beat thoroughly. Mix in water and	vanilla. Stir	together flour, cinnamon, salt and soda. Add to egg mixture and mix well. Add oats and raisins and mix. Form giant cookies and bake 15 to 17 minutes until edges are done but centers are still soft. Remove to a rack to cool. Makes 25 to 30 large cookies.
Cut chicken in slices or small chunks. Dip in melted butter; roll in bread crumbs. Saute in remaining butter until golden brown on both sides (this	doesn't take long). Serve hot with cocktail picks.
Mix all ingredients together. Grease 3 (2 pound) coffee cans. Pour mix into them. Bake at 325° for 1 hour. Now you can freeze in cans and use later. You can use 3 small loaf pans if you prefer.
Cream butter, shortening and sugar. Add eggs one at a time, beating as you add. Add other ingredients alternately. Mix and beat about 5 minutes with electric mixer. Pour into greased and floured tube pan. Bake, starting in cold oven, at 300° for 1 hour and 45 minutes. Frost with your favorite frosting, if desired.
Mix gelatin and cup of water thoroughly. Place in refrigerator until it begins to jell. In a small bowl, stir and mash cranberry sauce until smooth, add to gelatin. Then add apples, pineapple, pecans, lemon juice and salt. Leave in refrigerator overnight for best results.
Combine first 5 ingredients. Stir in onion, salt and pepper. Pour mixture into greased 1 1/2-quart casserole dish. Sprinkle remaining 1/2 cup cheese on top. Bake in moderate oven (350°) for 50 to 60 minutes. Serves 6 to 8.
Mix flour, baking powder and salt together; set aside. In large saucepan melt margarine and add brown sugar. Cool slightly. Add eggs, one at a time, beating after each addition. Add dry ingredients, chocolate chips and nuts, if desired. Pour into greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cut when cool into squares.
Melt butter and chips in microwave. Add sweetened condensed milk. Mix in 2 cups marshmallows. Put half of the dry roasted peanuts in bottom of 9 x 13-inch pan. Spread mixture over peanuts. Add rest of peanuts on top. Press down and cool; refrigerate.
Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add onion and garlic; cook until tender. Stir in remaining ingredients, except for ravioli. Bring to boil and reduce heat. Cover and simmer 20 minutes or until vegetables are tender. Cook uncovered an additional 5 to 10 minutes.
Mix all filling ingredients and chill for 24 hours. Spread filling evenly over tortilla shells. Roll up and wrap in plastic wrap. Refrigerate until ready to serve. Slice into 1/2 to 3/4-inch thick slices. Discard end pieces. Serve with salsa for dipping.
Slice cucumbers. Mix salad dressing and evaporated milk. Add sugar and vinegar. Pour over cucumbers and stir to mix well. Is better if made ahead of time.
Cut biscuits into quarters. Mix 1/2 c. sugar and cinnamon. Roll biscuit pieces in sugar mixture and put in a greased Bundt pan. Melt butter, remaining sugar and vanilla until sugar is completely dissolved. Add pecans and pour over biscuits. Cook at 350 degrees for 30 minutes. Let cool for 3 minutes then turn out of pan.
Saute onion and celery in butter until transparent. Add all other ingredients except meat or poultry. Simmer 15 to 20 minutes. Add meat and simmer until heated through.
Combine sugar, milk and peanut butter in a saucepan. Bring to a gentle boil for at least 2 minutes. Mix well with cocoa, oatmeal and oat bran in a mixing bowl. Drop by spoonfuls on wax paper. Allow to cool.
Mash fruits well; add sugar. Bring to boil and simmer 40 minutes. Stir often while simmering; can easily burn. Add jello and heat well and can.
Beat sugar and eggs with mixer until light and fluffy. Then add cooking oil and beat 2 minutes more. Add rest in order given. Bake in 350° oven for 45 minutes or until done in 13 x 9-inch pan.
Mix nuts and bourbon. Let stand. Sift dry ingredients together. Set aside. In large bowl of electric mixer at medium speed, beat butter with sugar until light. Add eggs and vanilla. Beat at high speed, occasionally scraping sides of bowl with rubber scraper, for 4 minutes until mixture is thick and fluffy. At low speed, gradually mix in flour mixture until just combined. Stir in bourbon and walnuts. Turn batter into a 10-inch tube pan which has been well buttered and floured. Spread evenly. Bake at 350° for 1 hour and 10 minutes, or until tester comes out clean. Cool in pan on wire rack. Soak cheesecloth in 1/2 cup bourbon. Wrap cake completely in cheesecloth, then in foil. Refrigerate for several days. Slice thinly. A large slice will not only spoil it, but kill you!
Combine oil, eggs, sugar, zucchini and vanilla in large bowl; blend well. Stir in flour, soda, baking powder, salt and cinnamon. Do not beat. Stir in nuts. Pour into 2 lightly greased small loaf pans. Bake at 350° for 1 1/2 hours.
Flour and brown chops on both sides. Place in single layer in 9 x 13-inch pan. Top with 4 or 5 apples, cored and sliced. Mix together and sprinkle over top the brown sugar, raisins, salt, pepper and sage. Mix the hot water and vinegar; pour over all. Bake, covered, in 350° oven for 1 1/2 hours.
In large stockpot, bring 4 quarts water to a rolling boil over high heat. Add shrimp. Shrimp will almost immediately turn pink. Let water return to a boil (use a wooden spoon to gently stir shrimp to let water reheat more quickly), then immediately remove pot from heat and use tongs to remove one shrimp. Test for doneness by shelling and eating; this is lagniappe! (Do not overcook. The shrimp are almost ready to eat when they first turn that lovely pink color and are opaque.) If shrimp are not cooked, return pan to high heat and cook a few seconds more, just until done. Immediately pour them into a colander (reserve liquid to use as shrimp or seafood stock in other recipes) and run cold water over shrimp or place a few ice cubes on them to cool them for shelling. Shell and devein shrimp and reserve.
Mix all ingredients together and store in an airtight container. Use 1 rounded teaspoon of mix to 1 cup of hot water.
In skillet, saute celery, onion, green pepper and mushrooms in butter until tender. Stir in all remaining ingredients, except parsley. Pour into 1 1/2-quart casserole. Cover and bake at 350° for 50 to 60 minutes, stirring occasionally. Sprinkle with parsley. Bake, uncovered, 10 minutes longer.
Boil sprouts in about 1 cup of water until tender. Cool and cut. Put flour and butter in double boiler and stir with a wire whisk until smooth. Gradually add water from sprouts and dissolved bouillon. Stir constantly. Add sprouts.
Scald 1/4 cup of whipping cream. Melt 1 stick (1/2 cup) butter. Add 1 teaspoon mint flavoring and 1 teaspoon butter flavoring to melted butter. Add food coloring of choice and intensity to butter mixture. Add scalded whipping cream to 1 box powdered sugar. Mix together, using your hands to knead into ball stage. Add butter mixture to powdered sugar mixture. Mix well. If necessary, add more sugar until mixture is well formed. Separate mixture into smaller balls and roll out into long strings. Cut with a knife and place on a dish to air dry for at least 1 1/2 hours. Place in tightly sealed container.
Combine the first 4 ingredients in bowl; stir well. Add crabmeat, crumbs and green onions; stir well. Spoon 1 teaspoon crabmeat mixture onto each cucumber slice; sprinkle with paprika.
Drain fruit; add 1 cup of the juice in the pudding and mix; add peaches, pineapple and bananas and chill.
Melt butter; mix in flour and brown sugar. Add beaten egg yolks; stir well. Add water gradually. Cook in double boiler until thick. Add vanilla and cool slightly. Pour into baked pie shell. Beat egg whites, powdered sugar and baking powder until stiff peaks forms. Cover pie with meringue. Bake in 350° oven until meringue is golden brown.
In medium skillet, fry bacon over low heat until crisp. Remove with slotted spoon and drain completely on paper towels. In small bowl, beat together oil, vinegar, mustard, salt and pepper; set aside. Place lettuce, tomatoes, cheese and bacon in salad bowl. Pour on dressing and toss gently. Prepare soup according to package directions. Remove to serving bowls and serve with salad. Serves 4.
Select fresh cucumbers. Wash and cut into sticks. Pour boiling water over the sticks and let stand 12 to 14 hours or overnight. Drain and pack into clean jars.
Mix ingredients together and form into balls. Drop into pinto beans and cook until meatballs are done and liquid is thickened.
Cook in saucepan the Velveeta, mayo, butter and soup until blended. In a 9 x 12-inch pan coated with Pam, layer 1/2 rice, 1/2 broccoli and 1/2 cheese sauce. Then add rest of rice, all of chicken and on top of this the rest of broccoli and the rest of the cheese sauce. Bake at 350° for 1/2 hour.
Cook macaroni and drain. Grease crock-pot with margarine. Mix all ingredients and pour in crock-pot. Cut several thick slices of medium cheese on top. Cook for 3 hours on low. Stir often.
Combine in a large, heavy pot; cook over medium heat, covered, until barley and meat are tender. If using stew meat, cook meat about 40 minutes before adding rest of ingredients. Delicious served with warm, buttered bread and fruit!
Mix all together using Jell-O dry. Refrigerate 1 hour or until thick.
Cut broccoli into flowerets; add chopped onion, raisins and sunflower seeds; stir.
Wash and pat dry the meat. Put it in a high, not very wide, bowl. Pour in enough vinegar to just cover the meat. Add bay leaves and black peppercorns; let marinate, covered, in the refrigerator for approximately 2 days. Turn the meat at least once.
Mix ingredients and pour into unbaked pie shell. Bake at 350° until firm. Sprinkle nutmeg on top of pie, if desired, before baking.
Mix well, then add 2 cups Cool Whip; mix well. Place in graham cracker crust. Refrigerate before serving. This freezes well. Enough to make 2 pies.
Cut potatoes, onion, zucchini and green pepper into medium dice. Using medium-high heat, in a nonstick 10-inch skillet, saute potatoes, onion, zucchini and green pepper in 2 tablespoons olive oil until lightly browned. Reduce heat to medium and add 3 eggs that have been beaten with 3 tablespoons of water, salt and pepper.
Brown hamburger; drain off excess fat. Chop onions. Add remaining ingredients and stir well. Bake in roaster at 200° for 1 hour.
Place chicken in a deep kettle. Add water, sherry, salt, curry powder, onion and celery. Bring to boil. Cover and reduce heat to simmer 1 hour. Remove from heat. Refrigerate chicken and broth separately. When chicken is cool, remove meat from bones, discard skin. Cut meat into bite size pieces. Wash mushrooms and saute in butter until golden brown.
Mix flour and sugar and set aside. Put in saucepan and bring to boil, oleo, cocoa and water. Pour over flour and sugar mixture and mix well (don't wash out saucepan). Add vanilla, baking soda, buttermilk and eggs. Grease and flour 18 x 12-inch pan. Bake at 400° for 20 minutes.
Mix green beans and cream of mushroom soup. Stir in onions, salt and pepper. Add milk if too dry. Bake at 350° until bubbly.
Use 13 x 8-inch glass dish. Dissolve Jell-O in 2 cups boiling water. Add 1 cup very cold water. Drain blueberries and add to Jell-O. (Blueberry pie filling will work also). Add nuts and refrigerate. Mix sour cream, cream cheese and sugar until smooth. Spread over firm Jell-O. Sprinkle with nuts.
Note: Two cups water and 1 cup raw rice equals 2 cups cooked rice.
In small mixer bowl, on medium speed, mix ingredients until smooth. Cover and refrigerate. Serve on hot biscuits, muffins and pancakes. (Great on cornbread.)
Boil potato with jacket on until done.	Remove peeling, mash and mix with half of powdered sugar. Add cinnamon, vanilla and salt. Mix with fingers until of doughy consistency by adding most of the remaining sugar. Place mixture on wax paper which has been sprinkled with powdered sugar. Roll out flat to a 1/4-inch thickness oblong shape. Spread peanut butter over surface and roll up as a jelly roll. Refrigerate at least 1 hour. Slice and serve.
Pour barbecue sauce over chicken after placing it in a 14-inch Dutch oven. Add Pepsi. Bake covered for 1 hour on medium heat.
Mix sugar, vegetable oil, vanilla, brown sugar and eggs. Then add flour, baking soda, cream of tartar, salt, crushed cereal and nuts. (Dough will be very stiff!)
Soften dry yeast in the warm water. Beat in 1 1/2 cups flour, oil and salt. Stir in 2 more cups flour and knead until smooth and elastic, about 12 minutes (will be firm). Place in a lightly greased bowl; turn greased side up. Cover, let rise in a warm place until doubled (1 1/2 to 2 hours). Punch down, cover and chill. Cut dough in half. On lightly floured surface, roll each into a 12-inch circle about 1/8-inch thick. Place in 2 greased 12-inch pizza pans. Crimp edges. Brush each circle with 1 tablespoon oil. Fill with desired toppings. Bake at 425° for 20 to 25 minutes.
Melt 2 (24 ounce) packages almond bark on low heat for 2 minutes. Stir until melted. Pour slowly over mixture. Mix well. Spread on wax paper. Let cool; break apart.
Chop meat into 1/2-inch cubes. Fry in the same manner as beef steak, but use a smaller amount of fat. Cover fried meat with about 1-inch of beef stock. Add ground chilies, chili powder and salt to taste. Run 2/3 of boiled beans through a meat chopper and stir into meat mixture. Add remaining third or beans whole. While cooking, it may be necessary to add more beef stock to replace that lost be evaporation. Simmer for 1 hour or more until meat is tender and mixture is proper consistency. When ready to serve, there should be sufficient liquid to cover the preparation.
Put yeast into a bowl. Add flour, sugar, warm water and salt. Mix the dough together until it makes a ball. Put some flour on your hands and sprinkle a little on a board or table. Knead the dough until it is smooth. Punch it and squeeze it until it feels like a rubber ball. Break off pieces of dough the size of a walnut. Roll each piece into a long string.
Dissolve Jell-O and cranberry sauce in the hot water. Add chopped pecans. Pour 2 cups of mixture into a clear glass bowl. (Spray first with Pam.) Chill Jell-O until firm. (Leave rest of mixture set out until ready to use.) When first mixture is jelled firm, add a layer of whipped sour cream. Then pour rest of mixture over top of sour cream layer. Chill until firm.
Bake pie shells according to directions. Mix remaining ingredients together; pour into baked, cool pie shells. Chill. Makes 2 pies.
Whip condensed milk and lemonade. Prepare topping mix according to directions on package. Line pastry shell with peaches. Fold milk and lemonade into whipped topping and pour over peaches. Chill.
Combine first four ingredients; mix well. Form into 1-inch balls. Chill 1 hour. In double boiler, melt chocolate and paraffin. Remove from heat but allow to remain over hot water. Using fork, dip balls into chocolate mixture. Place on wax paper to harden.
Add dry ingredients to moist. Dough will be runny. Bake at 375° for 12 minutes (15 bigger).
Mix well: peanut butter, sugar and vanilla. Shape into eggs. Cool in refrigerator. In double boiler, melt the chocolate chips and paraffin. Dip eggs in chocolate.
Cream oleo and milk. Add remaining ingredients and mix by hand. Make into balls. Chill (overnight best). Melt 12 ounces chocolate chips and 3/4 bar of paraffin. Dip balls and place on waxed paper.
Bring water to boil; remove from heat. Add tea bags and steep for 5 minutes. Add sugar to the hot tea. Dissolve it good.
Sear seasoned chops in butter or oil. Place in large casserole. Saute bacon in skillet until partially cooked. In bacon grease, saute sliced onion, peppers and garlic until limp. Add ginger. Remove from skillet. Stir celery soup and water in skillet until blended. Put bacon and vegetables over chops. Pour soup over mixture. Cover and bake at 350° for 1 1/2 hours. Remove cover and bake 30 minutes longer.
Mix all ingredients well, except for the butter. Pour into buttered casserole dish. Pour butter over the top. Bake, uncovered, for 20 to 30 minutes at 350°. Serves 8.
Cream butter, sugar and shortening well. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, salt and cocoa together. Add alternately with milk. Add vanilla and beat well. Coat tube pan heavily with Crisco. (I always line my tube pan with wax paper on bottom, cut to fit.) Bake in tube pan for 1 1/2 hours at 350°.
Combine chocolate morsels and butter in a microwave-safe bowl; microwave at High 2 minutes, stirring once. Stir in condensed milk and next 3 ingredients. Spoon into a greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool slightly on a wire rack. Spread chocolate frosting on warm brownies, if desired. Cut into squares. Yields about 3 dozen.
Beat the softened cream cheese. Mix Jell-O according to directions and add to the cream cheese. Add 1 can crushed pineapple and mix. Pour into a mold or a fancy glass bowl. This makes a pretty salad.
Combine all ingredients in a greased 9 x 13-inch pan, covered. Bake 1 hour and 15 minutes at 350°.
Combine all ingredients; shape into a loaf. Place in a loaf pan and bake at 350° for 1 1/2 hours.
Stir first 5 ingredients constantly while cooking. Bring to a full boil. When cool, mix in 1 cup pineapple. Before serving, add package of Dream Whip, whipped. Save some for decorating and top with cherries.