HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop onion and celery in small pieces and saute in additional butter. Cook chicken, then cut in bite size pieces. Add soup and sour cream. Mix until smooth. Put in casserole or long baking dish. Heat one cup chicken broth; add 1 tablespoon butter with sauteed celery and onion to stuffing mix. Spread filling on mixture. Bake at 350° for 35 minutes.
Combine oil, sugar and eggs. Beat for 3 minutes at medium speed. Sift together the flour, salt and soda; add to the oil mixture. Add vanilla. Fold in apples and pecans. Bake in tube pan for 1 hour and 20 minutes at 325°. Let cool.
Mix all ingredients together. Pour into unbaked pie shell. Bake in preheated oven at 350° for 1 hour.
Mix peanut butter and honey until blended. Stir in the powdered milk until very stiff. Roll into balls and freeze at least 2 hours. If desired, dip the balls into melted chocolate almond bark.
Saute 1/2 green pepper with 2 tablespoons butter. Mash hard-boiled egg to paste. Add the raw egg. Add all this to the fresh crabmeat or canned crabmeat, Worcestershire, salt and pepper. Grease casserole. Top with 2 tablespoons mayonnaise mixed with 1 tablespoon cream. Bake 20 minutes in 400° oven.
In large heavy pan, brown roast in shortening; pour off fat. Add soup, water, onion and seasonings. Cover and cook over low heat for 1 hour and 15 minutes. Stir occasionally. Add carrots and potatoes. Cook 1 hour more or until meat and vegetables are done. Remove bay leaf. Thicken juice for gravy, if desired.
Spray 9 x 13-inch pan with Pam cooking spray. Cut bread into cubes and place in bottom of pan. Sprinkle with sausage and cheese. Mix eggs, half and half and spices. Pour over hot mixture and refrigerate for at least 8 hours. Bake at 350° for 30 to 40 minutes.
Cook Rice-A-Roni; set aside. Brown boneless chicken strips in oil or shortening. Mix together Rice-A-Roni, chicken broth, cream of chicken soup and sour cream. Pour into greased baking dish. Layer the chicken strips on top and add grated Cheddar cheese on the top of chicken. Cover lightly with foil. Bake at 350° for 40 to 45 minutes.
Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marble effect. Bake at 350° for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Drain asparagus. Grease medium casserole dish and put layer of asparagus, layer of mushroom soup, layer of grated cheese and lumps of butter or margarine. Repeat. Put layer of bread crumbs on top. Bake at 350° for 20 minutes until top is bubbly and crumbs are brown. Serves 4 to 6. (Cooked eggplant or squash may be substituted for the asparagus.)
Mix in a large bowl by hand: cake mix, melted margarine and egg. Press into ungreased 9 x 13-inch pan. Preheat oven to 350°. Mix lemon frosting and cream cheese in large bowl by hand. Reserve 1 cup. Spread rest of frosting mix on top of cake mixture and bake 25 minutes. Reduce heat to 300° and bake 20 more minutes or until light brown. Cool completely. Spread on reserved cup of frosting mix. Cut into 2-inch bars.
Chop eggs, onion, garlic, carrots and celery in food processor. Blend meat and vegetable mix, then add salt, pepper and sage. Place in greased loaf pan. Bake at 350° for 45 to 50 minutes.
You will need 18 (10-inch) skewers. Soak skewers in water for at least 30 minutes.
Cream butter and sugar until smooth. Add eggs and beat thoroughly. Add molasses and hot water. Dissolve soda in cold water and add to mixture. Sift flour with spices, salt and baking powder. Add to mixture and beat well with rotary egg beater. Bake in large layer pan about 45 minutes at 350°.
Scald milk; blend sugar, flour and salt and add to hot milk. Cook over double boiler or medium heat until thickened. Beat egg yolks; add to hot pudding. Re-cook for 3 minutes; add vanilla and butter.
Soak beans overnight; drain. Heat large ovenproof pot on stove top and sear diced bacon. Add beans, sugar, molasses, salt (if used), mustard, onion, catsup and water (enough to cover beans). Cover and bake in a 300° oven for 3 hours. Stir once each hour and add water if needed. This recipe will serve 4 to 6 people as a side dish.
Combine rice, cheese, curry powder, onions, raisins and chutney. Spoon 1/3 cup rice mixture into hollow of each papaya half. Combine sugar and cinnamon and drizzle with butter. Place on baking sheet. Bake in 450° oven for 15 minutes.
Brown hamburger and drain well. Add all other ingredients except spaghetti and let simmer for approximately 2 hours. Add water if it should get too thick. Add spaghetti about 30 minutes before serving.
Roll chicken breast in sour cream, then cover with stuffing mix. Put in casserole dish. Drizzle with melted butter; cover and bake for 30 minutes at 350°. Uncover and bake another 15 minutes.
Whiz in blender. Pour into saucepan and cook, stirring constantly, until thick. Return to blender; add 2 tablespoons of garlic cloves and 1/3 cup of oil.
Pour all ingredients in large stew pan or Dutch oven. Simmer about 2 hours with 5 to 8 drops of Tabasco sauce.
Place apples in a well-greased square baking dish. Mix next 5 ingredients and combine with apples. Coat 4 lean pork chop cutlets or steak with Shake 'n Bake. Arrange pork over apples. Bake, uncovered, at 400° for 50 minutes.
Mix together crumbs, butter and seed. Layer bottom of 1 1/2-quart casserole with 1/2 of mixture. Combine chicken, soup and sour cream and place on top of crumb mixture. Put remainder of crumb mixture on top and bake at 350° for 30 minutes until hot and bubbly.
Heat cream in a small saucepan over medium heat. Stir constantly until it comes to a boil. Remove from heat and pour over chocolate. Stir until all chocolate is melted and candy is well blended. Add oil flavoring. Refrigerate until mixture is firm enough to roll into balls. Roll truffle mixture into balls using approximately 2 tablespoons of candy. Refrigerate balls of candy approximately 5 minutes. Melt another pound of chocolate for dipping in top of double boiler. Dip balls, one at a time, into chocolate. Cool on piece of wax paper.
Melt butter in 8 x 12-inch or 10 x 13-inch glass baking dish. Mix the remaining ingredients and pour over melted butter. Bake at 400° for 25 minutes. Serve with favorite syrup.
Cube the ham and cheese. Cook and drain noodles. Drain black olives. Mix all together in large bowl. Add salad dressing to your taste. Refrigerate overnight. Salad tastes better if made a day before. Before serving, you may wish to add more dressing to make it moist. Good with burgers or steak. Makes 15 to 20 servings.
Preheat oven to 375°. In a bowl or food processor, mix the eggs, sugar, syrups, butter and bourbon until smooth. Sprinkle the pastry with the chopped pecans then carefully pour in the filling. Coat each pecan half by dipping in the filling and then arrange on the top. Bake for 40 minutes. Cool until set.
Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices. Add to margarine mixture and mix well. Stir in oats, chips and nuts. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8 to 10 minutes at 375°. (Store in a tightly sealed plastic container with a piece of bread, if you want cookies to stay chewy.)
Combine dry ingredients, mix and add shortening, eggs and milk; mix. Add coconut and nuts, stir. Add oatmeal last, stir. Bake at 375°.
Do not use an aluminum pie pan and use a wooden spoon to stir. Blend and cook sugar, chocolate, milk and Karo syrup until sugar is dissolved and mixture reaches "soft ball stage". Immediately add peanut butter and vanilla.
Cut eggplant into round slices 1/4-inch thick. Beat eggs and milk. Add garlic. Dip sliced eggplant in egg, then flour. Shake off excess. Dip in egg again, then in bread crumbs. Fry in hot olive oil until golden on both sides. Drain. Pour leftover egg mixture into cottage cheese. Add Parmesan and parsley. Layer in a casserole dish as follows: small amount of sauce to coat bottom. Top with single layer of eggplant. Overlap, if necessary to make solid surface. Cover with sauce, then cottage cheese mixture and Mozzarella. Repeat layers until all ingredients are used. End with cheese on top. Sprinkle with extra Parmesan. Bake at 350° for 40 minutes. Let sit for 10 minutes before cutting.
In bowl, combine flour, baking soda, cinnamon and salt. Add shredded apples and nuts. In another bowl, combine sugar, milk, oil, lemon juice, vanilla and egg. Add to flour mixture. Spoon into paper lined muffin cup pan and bake at 375° for 25 minutes.
Cook hamburger, green pepper and onion. Drain. Add refried beans and taco sauce and olives.
Mix first four ingredients well, slowly stir in hot milk., Pour quickly into pie shell. Top with nutmeg. Bake at 475° for 5 minutes. Reduce heat to 425° for 15 minutes or until knife inserted into center comes out clean. Cool on rack, serve cool.
Mix and bake at 350° for 35 minutes. Add salt and pepper to taste.
Simmer chicken breasts about 1 hour; bone and skin, when fully cooked. Break into large chunks; place in greased casserole dish. Arrange broccoli over chicken. Combine soup, mayonnaise, lemon juice, curry powder and cheese. Pour over chicken and broccoli. Cover with bread crumbs. Bake at 350° for 1 hour.
Prepare a hot charcoal or gas fire. Cut eggplants crosswise into 1/2-inch slices. Brush both sides with olive oil and sprinkle with salt.
Brown sausage and drain. Mix eggs, milk, mustard and salt together. Stir in bread, sausage and cheese. Pour into greased 9 x 13-inch pan. Refrigerate, covered, overnight. Bake, uncovered, at 350° for 1 hour.
Mix together all ingredients. Use 2 to 3 teaspoons depending on the size of cup in hot water. Nice to give as a gift.
Drain cooked beans and place in casserole dish. Add cream of mushroom soup on top of beans. Bake covered for 30 minutes on 350°. Place onions on top and slightly brown them.
Melt butter in saucepan or microwave oven. Mix in seasoning, hot sauce and Worcestershire. Glaze both sides of fillets with butter mixture. Sprinkle on paprika. Grill in skillet over medium fire, about 5 minutes on each side or until tender.
Drain cooked broccoli; mix with cooked rice. Add mushroom soup; add half of cheese. Put in casserole dish. Sprinkle with remaining cheese; bake until cheese melts.
Gradually mix sugar and beaten eggs until light. Add chopped nuts, broken nuts and flour. Next, add sifted bread flour with baking powder and salt; resift. Add spices. Add the sifted ingredients of the egg mixture with 1 teaspoon vanilla. Beat the batter until the ingredients are well blended. Pour into 9 x 13-inch tin, lined with buttered paper. Bake at 325° for 25 minutes.
In a skillet, saute celery in butter for 5 minutes. Add onions saute for 5 minutes. Place in a large bowl; set aside. Cut hotdogs lengthwise into quarter, the cut into thirds. In the same skillet saute the hot dogs for 5 minutes or until lightly browned: add to vegetables. Set aside 1 cup. In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in cornbread mixes. Add 1 1/2 c. oil cheese. Spread into shallow 3 qt. baking dish. Top with reserved got dog mixture and remaining cheese. Bake uncovered at 400° for 30 minutes or until golden brown. Yield: 12 servings.
Crumble sausage in skillet and brown. Drain well. Mix eggs, milk, salt, mustard and cubed bread. Stir well. Add sausage and cheese to mixture. Pour into 9 x 13-inch pan or baking dish. Refrigerate overnight. Bake at 350° for 45 minutes. (If using glass dish, set out 30 minutes prior to baking.) Serves 10.
Cook potatoes. Peel and cut up. Add remaining ingredients; mix well. Let set several hours in the refrigerator before serving.
Mix cake mix	as directed on package substituting pineapple juice for water. If not enough juice complete with water for required amount. Bake in a 9 x 13-inch pan at 325° for 30 to 35 minutes.
Cut broccoli into flowerets no longer than 3 inches. Steam broccoli in steam basket for 10 minutes. Remove. Place in heated serving dish. Cover.
Mix ingredients. Pour into buttered casserole. Bake for 1 hour at 350°.
Peel and remove pit from avocado. Mash with fork. In a bowl, combine avocado with remaining ingredients. Cover and chill.
Crumble breads. Add all ingredients, except butter. Pour into crock-pot and dot with butter. Cover. Cook on high for 2 hours or on low for 3 to 4 hours.
Boil potatoes until tender. Add all other ingredients and simmer for about an hour. Stir occasionally; will thicken as is cooked.
Cook chicken in oven for 30 to 35 minutes. Chop in pieces. Mix sour cream and soup. Saute onion in skillet. Add chili powder, chilies, chopped chicken and 4 tablespoons soup mixture. Put shells in Reynolds Wrap; heat in oven 10 minutes. Put mixture and cheese in each shell and wrap. Put in casserole dish. Pour soup mixture over and sprinkle with remaining cheese. Bake, covered, 30 to 40 minutes. Uncover for 15 minutes.
Brown meat; drain. Add onion, chili powder, rice, tomato sauce and 1 to 1 1/2 cans water. Lower heat and simmer for 20 minutes.
Cream butter, both sugars and egg. Then add 1/3 cup peanut butter, baking soda, salt, vanilla and flour; mix well, then add oatmeal and mix with spoon. Grease 9 x 13-inch pan. Preheat oven to 350°. Bake 20 to 25 minutes. After you remove (cake) sprinkle with chocolate chips (as much as you'd like). Let cool. Enjoy.
Combine and cook, stirring constantly until sugar melts. Spread on top of warm cake. Return to 375° oven for 10 minutes.
Bake cake; let cool. Prepare pudding. Crumble cake in bottom of a punch bowl or any clear bowl. Spread pineapple on top of cake. Spread pudding on top of pineapple. Spread pie filling on top of pudding. Top with Cool Whip. Sprinkle pecans on top. Let set overnight in refrigerator.
In large skillet over medium heat, cook sausage until done, stirring to break up meat; drain on paper towel. In large bowl, combine cornmeal, flour, baking powder, baking soda and sugar.
Add rice and salt to boiling water. Cover and cook over low heat until water is absorbed. Add milk and oleo, bring to boil, cover and cook 1 hour or until milk is absorbed. Add sugar, raisins and vanilla to beaten eggs. Pour into rice, stirring slowly until rice begins to thicken.
Cream oleo, syrup and sugar; add egg and beat until fluffy. Add flour, salt, soda and cinnamon. If too stiff, add 2 tablespoons milk. Bake at 375° for 10 minutes. Frost with icing.
Mix dry ingredients. Add eggs, milk, oleo, cheese and onion. Drain spinach and add to mixture. Grease 9 x 13 pan and spread mixture in pan. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
Do not add extra salt or pepper. Cook onions and celery in skillet with 1 stick butter. Be careful, don't burn. Add bread, chicken and all other ingredients. Make your dressing fairly thin so it won't be dry. Pour in pan and put butter on top before baking. Cook about 1 hour.
Pour water over oats. Let stand 10 minutes. Cream shortening and sugars. Add eggs and vanilla. Stir in oatmeal and remaining ingredients; mix well. Pour into large cake pan. Bake at 350° for 30 minutes.
Mix all ingredients except sour cream. Pour 1/2 of mixture into container and chill until set. Spread on sour cream. Add the rest of the mixture and chill again. Chopped nuts may be added in the second pouring.
Beat egg yolks. Combine with the sugar, milk, vanilla and salt along with cornstarch. Cook in a double boiler until mixture thickens. Mix powdered sugar with peanut butter until crumbly. Sprinkle 1/2 of this mixture in bottom of pie crust. Pour pudding mixture over the peanut butter mixture.
To prepare collard Greens, wash well and drain. Place 1/2 to 1 pound of Ham Hock to every 5 pounds of collards in a large pot with 2 quarts of water. Simmer 45 minutes and then add collards, a pinch of sugar, 1 tablespoon of crushed red peppers, salt and pepper to taste. Cook and additional 45 minutes or until collards are tender. It's best to cook the meat for the collards first before adding them to the pot.
Mix sugars, pudding, vanilla and butter until smooth. Add eggs; beat until smooth and gradually add flour, soda, chocolate chips and nuts. Drop by spoonfuls onto baking sheet. Bake at 375° until slightly brown on top.
Cream together the margarine and peanut butter. Add the powdered sugar and vanilla. Mix together until you can form small balls. Melt the wax and chocolate chips in double boiler. Dip one ball at a time into mix with a toothpick. Lay on waxed paper until dry.
Preheat oven to 450°. In 13 X 9-inch baking pan combine all ingredients until evenly coated. Bake uncovered, stirring occasionally for 40 minutes or until potatoes are tender and golden brown. Makes 4 servings.
Combine all ingredients except kisses. Blend with mixer. Shape into balls. Roll in additional sugar. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove from oven. Top with chocolate kiss; press down. Makes 3 dozen.
In heavy skillet, melt 1 tablespoon butter or margarine. Add ground beef and cook, stirring to break into small pieces. Drain well and set aside.
Cook berries, sugar and water for 10 minutes. Butter bread and sprinkle with cinnamon. Arrange in loaf pan bread and berries in layers. Chill several hours. Serve with whipped cream.
Preheat oven to 350°. Prick potatoes with a fork and bake on a cookie sheet for 1 1/2 hours. Remove potatoes from oven, cut in quarters and place in bowl. While hot, toss with oil, salt, pepper, garlic, and oregano. Serve warm or at room temperature.
Combine first 4 ingredients in a small bowl; stir well. Heat oil in a large Dutch oven over medium-high heat. To the oil, add cumin mixture, chicken, onion and garlic; saut 5 minutes. Add broth and next 6 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Serve with tortillas and top with cheese. Serving size: 1 1/2 cups. Serves 10.
Preheat oven for 25 minutes to 425°. In small bowl combine flour and baking powder. Beat in eggs and milk leaving the batter a bit lumpy. In a 10-inch skillet or pie pan, melt butter. When butter is very hot, pour in batter all at once. Bake 15 to 18 minutes until pancake is golden. Serve sprinkled with powdered sugar.
Mix together sugar, crisco, and eggs. Add flour and milk alternately a little at a time mixing constantly. Add vanilla and mix. Pour mixture into a greased and floured tube pan and bake at 350° for 1 hour.
Peel onions; core 3/4 deep. Place in hollow baking dish. Put approximately 1 teaspoon bouillon buds. Add a pat of butter or margarine on top of bouillon. Wrap or cover in foil; bake at 400° for 1 to 2 hours, until tender. If you enjoy French onion soup, you'll love this recipe.
Preheat oven to 400°. Heat the milk until lukewarm. Pour into large bowl and stir in sugar, butter and yeast. Leave 15 minutes to dissolve. Stir the egg and salt into the yeast mixture. Gradually stir in 3 1/2 cups of flour. Add just enough extra flour to obtain a rough dough. Transfer to a floured surface and knead until smooth and elastic. Place in greased bowl and cover. Put in a warm place until volume doubles. Grease 2 (12-cup) muffin pans. Punch down the dough. Cut into 4 equal pieces. Roll each piece into a rope 14-inches long. Cut each rope into 18 pieces. Roll each into a ball. Place 3 balls, side by side, in each muffin cup. Cover loosely and leave to rise until doubled in volume, 1 1/2 hours. Brush with glaze. Bake until lightly browned, about 20 minutes. Cool slightly before serving.
Boil and cool the following: oil, sugar, white vinegar and salt. Pour this mixture over vegetables. Marinate at least 24 hours (covered in the refrigerator). Drain and serve cold.
Combine flour and salt in a mixing bowl; add cheese and mix well. Cut in butter until mixture resembles coarse meal. Mix with hands until dough is smooth and ball out in a small roll. Chill. Cut in slices and place on greased cookie sheet. Bake at 425° for 10 minutes.
In a large skillet or slow cooker with browning unit, cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and burgundy wine in slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Turn control to high. Add mushrooms; cook on high 15 min. To thicken sauce, if desired add cornstarch (dissolved in 2 tbsp. cold water) with mushrooms. Makes 6 servings.
Combine sour cream, lemon juice, celery, salt, paprika, garlic salt and pepper. Marinate chicken breasts in this mixture for several hours or overnight. Dredge marinated breasts in bread crumbs. Place in a casserole dish. Melt margarine and oil together. Pour half of this over breasts. Bake, uncovered, about 45 minutes at 350°. Pour remaining half of margarine mixture over chicken. Cook for about another 15 minutes. (To reduce fat in recipe, you may substitute plain yogurt for sour cream.)
Cook broccoli until tender, then drain. Mix together with the rest of the ingredients. Pour into a greased casserole. Bake at 400° for 30 to 40 minutes.
Place broccoli on bottom of casserole. Chop chicken for next layer. Mix soup and mayonnaise; pour over chicken. Top with cheese and bread crumbs. Bake at 350° until brown.
Cook 1/2 hour. Add spices and cook another 2 1/2 hours.
Stir all ingredients well to blend. Bake in two greased loaf pans at 350° for 1 hour.
Preheat oven to 325° to 350°. Cook rice according to directions. Mix everything together. Bake in oven 1 1/4 hours, give or take to how hot the oven is.
Simmer, covered, until onion is cooked, about 8 to 10 minutes.
Brown rabbit in a little oil. In a 4 or 2-quart pot, mix the margarine or butter, honey, mustard, curry powder and pepper. Heat and mix, then put browned rabbit into pot. Cover and cook on low heat about 1 hour. Can be thickened with cornstarch, mixed into cold water. Can be doubled. Good over rice.
Mix cake ingredients well. Put half of cake batter in a 9 x 13 inch pan.
Boil chicken until done and de-bone. Mix soup and Veg-All into deboned chicken. Pour mixture into a frozen pie crust. Carefully place second frozen pie crust on top of mixture in pie crust and crimp the two pie crusts together. Bake at 350 degrees for about 20 to 30 minutes, until pie crust is lightly brown and flaky.
Let raise 1/2 hour. Bake 40 or more minutes. Makes 2 loaves.
Mix together with mixer until creamy. Layer shredded lettuce, chopped tomatoes and shredded cheese.
Slice French bread into 20 (1-inch) slices. Arrange dices in a generously buttered 9 x 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not to bubbly. Pour mixture over bread slices making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350°. Spread Praline Topping evenly over the bread and bake for 40 minutes until puffed and lightly golden. Serve with maple syrup. Sprinkle with powdered sugar.
Place tomatoes in a strainer and rinse well under cold water. Dice tomatoes. In a large saucepan, combine heavy cream, tomatoes, garlic, basil and salt. Bring mixture to a simmer and cook until reduced by half. While sauce is cooking, cook mezzani in rapidly boiling salted water, about 10 minutes. Drain rigatoni and place on serving platter. Pour sauce over rigatoni; sprinkle grated cheese on top.