HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Melt margarine in a large skillet. Brown chicken breasts in skillet over medium heat, turning 2 or 3 times. Transfer chicken to a shallow casserole, skin side up; set aside. Add seasonings and flour to hot fat in the skillet and stir to blend until smooth and lightly browned. Gradually add chicken broth and orange juice, stirring constantly. Cook and stir over low heat until smooth and thickened. Pour on top of chicken. Bake 30 minutes. Cut each orange slice in quarters and place two quarter slices on top of each piece of chicken. Scatter ginger and orange rind on top. Bake another 10 to 15 minutes.
Brown onions in butter or margarine; add zucchini. Cover and cook 10 minutes. Drain tomatoes and cut halves. Combine all ingredients except cheese in a 2-quart casserole. Sprinkle cheese over top. Bake at 375° for 15 minutes. Serves 6.
Place roast in foil-lined roasting pan. Sprinkle generously with Worcestershire sauce. Sprinkle onion soup and can of mushroom soup over roast, close foil. Roast for 1 hour at 300°. Reduce heat to 200°. Cook 2 to 3 more hours.
Cream butter and sugar. Beat in eggs. Add dry (sifted) ingredients, then add the applesauce and the Brandied Fruit. Mix well. Gradually add raisins, coconut and nuts.
Saute onion in margarine. Add remaining ingredients and bring to boil. Reduce to simmer 30 to 40 minutes. Brush on meat with a clean paintbrush.
Beat eggs; add sugar, dash of salt and melted butter. Add vanilla and pecans. Pour into pastry shell. Decorate top with pecan halves. Bake at 350° for about 50 minutes or until toothpick comes out clean.
Mix first 5 ingredients. Stir in coconut. Cook until thick. Put into deep pre-cooked pie crust. Top with egg whites; sprinkle with coconut. Cook until brown.
Beat cream cheese; add 1/2 cup pineapple juice. Prepare Dream Whip; add pineapple, nuts, cherries, vanilla and sugar to cream cheese. Then fold Dream Whip into cream cheese mixture. Refrigerate.
Place onion in a 1-quart glass measure. Microwave, uncovered, on High 2 minutes or until tender. Add remaining ingredients. Stir well. Cover with wax paper. Microwave on High 10 to 12 minutes, stirring every 3 minutes. Serve with chicken, pork, beef or lamb. Yields 2 cups (about 11 calories per tablespoon).
Mix butter and sugar until fluffy. Add eggs and vanilla. Mix well. Gradually add dry ingredients again; mix well.
Saute onion in butter until tender. Add drained whole tomatoes and artichokes. Add basil; mix. Do not mash. Arrange in small buttered casserole and bake at 350° for about 1/2 hour or until bubbly. Serves 4. Nice with meat or fish.
Mix soups, sour cream and onion. Layer mixture with potatoes, starting with potatoes in baking dish.	Cover with grated cheese and sprinkle with parsley flakes and paprika. Bake 1 1/2 hours at 350°.
Grease an 8 x 8 x 2-inch baking dish. Preheat oven to 400°. Crack an egg into a mixing bowl and beat it. Add undrained corn and half the cheese to the egg. Mix with a wooden spoon. Add muffin mix and stir until all ingredients are wet (the batter will be thick). Pour batter into greased baking dish. With paper towels, pat sausage links dry. Push links into batters. Bake for 30 minutes. Cover with remaining cheese. Heat until cheese is melted.
Place bacon strips on rack in shallow roasting pan and bake in 400° oven for 12 minutes. Remove bacon and drain. Reduce temperature to 325°. Grease 6 Pyrex custard cups. Circle inside edge of each cup with bacon. Break egg into center of each and sprinkle with cheese and salt and pepper if desired. Bake in 325° oven for 16 minutes or until whites are set but yolks are still soft.
Wash cauliflower, and break into flowerets. Cook, covered, in a small amount of boiling water 10 minutes or until crisp-tender; drain. Place cauliflower in a 1 1/2-quart casserole. Combine milk and tapioca in a heavy saucepan, cook over medium heat, stirring constantly, until thickened. Stir in salt and paprika. Add cheese and stir until melted; spoon over cauliflower. Combine breadcrumbs and butter, stirring well; spoon over sauce. Bake at 350° for 20 to 30 minutes.
Combine potatoes, 1/2 cup oleo, onion, soup, sour cream and cheese. Stir well; spoon into 2 1/2-quart casserole. Crush cornflakes and stir in remaining oleo. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Garnish with lemon twist and parsley, if desired.
Beat the eggs. Add the sugar, butter and molasses. Add the flour, buttermilk, baking soda, ginger and cinnamon. Bake at 350° for 45 to 50 minutes in greased cupcake pans or use paper liners.
Pour 8 ounces of pop in pan and sprinkle one package gelatin at a time until absorbed. Add rest of pop gradually. Stir and let set until gel is completely softened. Place pan on low heat and stir until all is dissolved. Remove from heat and add sweetener, flavoring and coloring. Pour in jelly roll pan 10 x 15-inches. Set in refrigerator 30 minutes covered. Will be very firm. Cut in desired shapes. Will keep in refrigerator one week.
Mix all the ingredients and shape into balls. Bake at 350° for 20 minutes.
Cream the butter and Crisco. Add sugar and beat until creamy. Add one egg at a time. Sift flour, baking powder and cocoa. Alternate flour and milk. Add vanilla. Bake at 325° for 1 1/2 hours.
Beat pineapple juice, flour or cornstarch, sugar and egg yolk and cook until thick. Cool and add to mixed fruit. Also fold in Dream Whip before serving.
In large bowl, mix 1 1/2 cups flour, sugar, salt and yeast. Combine water, milk and butter. Heat over low heat until very warm, 120° to 130°. Add to dry ingredients "slowly." Beat 2 minutes at medium speed. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in additional flour to make soft dough.
Melt butter. Add brown sugar. Boil over low heat for 2 minutes. Stir constantly. Stir in 1/4 cup milk. Stir until it comes to a boil. Cool to lukewarm. Add powdered sugar. Beat until creamy.
Whip together salmon, egg, mustard, garlic and sugar. Slowly add alternating oil and vinegar. Add pepper, cheese and milk; combine thoroughly. Refrigerate overnight. Makes 1 1/2 quarts.
In medium saucepan saute onion in margarine until soft. Blend in flour; cook until smooth and bubbly. Slowly add milk and broth; bring to boil; add vegetables, salt and pepper. Serves 4.
Mix all ingredients well with a mixer. Chill until firm enough to handle. Roll in crushed pecans. Serve with your choice of crackers.
Mix well the ham, apples, celery and nuts. Cream together the remaining ingredients; pour over ham salad mixture.
Cream butter and sugar; add eggs. Beat well. Add vanilla and orange juice. Mix flour, baking powder and salt, then add to butter mixture. Mix with spoon until it becomes a soft dough. Press about 3/4 dough into an ungreased jelly roll pan. Spread pie filling over dough. Dot filling with butter, and sprinkle with ground nuts. With leftover dough, make pencil thin strips and place around edges, then make lattice strips and put diagonally over entire pita. Bake in 350° oven for 35 minutes or until light brown.
Cover pork chops with flour and lightly brown in frying pan. Place in baking dish. Pour chicken soup over pork chops and bake in oven at 350° for 30 to 40 minutes. Serve over rice.
Stir first 5 items together, mixing well. Add chips and nuts. Pour into oblong pan or dish which has been coated well with Baker's Joy or Pam. Bake at 350° for 35 minutes.
Measure 6 cups flour. Heat milk in small saucepan over low heat until bubbles appear around the edge. Remove from heat; add butter and salt. Cool until lukewarm. Pour warm water into large bowl, sprinkle with yeast and stir until dissolved. Stir in milk. Add 3 cups flour and beat until smooth. Gradually stir in just enough of remaining flour to make soft dough, scraping bowl occasionally. Turn out onto floured board and knead 8 to 10 minutes until dough is smooth and elastic, adding additional flour to board as needed to prevent dough from sticking. Shape dough into ball and place in greased bowl. Turn on to bring greased side up. Cover with a damp cloth and let rise in warm place until double in bulk, about 1 hour. Punch down and turn out onto a lightly floured board. Cover and let rest for 15 minutes. Divide dough in half and shape into 2 loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a preheated 400° oven for 25 to 30 minutes or until done. Remove from pan and cool on wire rack. Makes 2 loaves.
Mix Ricotta and cream cheese thoroughly and then add sugar gradually. Add eggs, one at a time, beating well after each addition.
Crust:	Mix flour, nuts and margarine together and pack in bottom of baking dish. Bake 15 minutes at 350° and cool.
Saute apples, onions and garlic in butter until tender. Stir in flour, seasonings and chicken broth. Cook over low heat until slightly thickened. Add chicken and heat until hot. Serve over Almond-Raisin Rice. Serves 4 to 6. "Most delicious."
Fry bacon, add onion. Saute until clear. Add potato and clam juice. Cook on medium for 10 minutes. Add rest of ingredients. Bring to boil. Cook on medium for 45 minutes to 1 hour.
Mix together cake mix, margarine and 1 egg. Press into sheet cake pan. Blend together pecans, coconut, cream cheese, powdered sugar, 2 eggs and vanilla. Crumble over cake mixture. Bake at 350° for 30 minutes.
Preheat oven to 375°. Cream together butter, peanut butter and both sugars. Then beat in eggs and vanilla. Add flour, baking soda and salt to creamed mixture and blend well.
Beat egg yolks and 1 cup sugar. Mix sugar and egg mixture with flour, margarine and milk in saucepan and slowly cook until begins to thicken. Meanwhile, brown or melt 1/2 cup sugar in iron skillet. When same temperature, gradually add the sugar to the other mixture. Put in baked crust. Beat egg whites and put on pie. Brown in a 350° oven.
Melt margarine; brown rice with seasonings and onions. Combine with other ingredients and bake 1 hour at 350°.
Pour all ingredients in a bowl, stir well. Cook at 350° for 30 minutes in a 9 x 13-inch pan.
Mix together and pour into a greased round baking dish. Bake at 375° until brown.
Combine 2/3 cup sugar and 1 teaspoon cinnamon in a sack, cut biscuits in quarters and shake in bag. Put in greased tube pan a few at a time; add nuts. Mix oleo, 1 1/2 cup sugar and 1 teaspoon cinnamon in a sauce pan and bring to a boil; boil to bubbly stage. Pour over biscuits after all have been put into the pan. Bake at 325° for 50 minutes. Tear apart to serve.
Peel potatoes after cooked. Grate into large bowl. Add remaining ingredients plus salt and pepper. Mix well. Spread in 9 x 13-inch pan. Refrigerate 3 to 4 hours covered or overnight. Sprinkle with paprika. Bake at 350° for 40 to 45 minutes.
Boil and debone chicken, saving broth. Add broth, rice, bread crumbs, pimiento, black olives and eggs. Put in baking dish and spread undiluted mushroom soup over top. Sprinkle slivered almonds on top. Bake at 350° for 1 1/2 hours. After removing from oven, sprinkle oregano on top.
Cook spinach as per instructions on package, and drain. Add all ingredients, except bread crumbs, to spinach and cook on low heat. When cheese melts, add bread crumbs and put in oven at 300° for 20 minutes.
Arrange cherries in bottom of 1 1/4-quart ring mold, alternating color. Pour on just enough boiling water to cover cherries. Freeze solid. Fill mold to top with cold boiled water and freeze again. Sprigs of mint may be added, if available.
Cook potatoes in jackets until tender; peel and slice. Cut bacon slices in halves. Butter baking dish and alternate potatoes and bacon. Sprinkle with onion and cheese. Combine eggs, milk and spices and pour over casserole. Bake in a 375° oven for 40 minutes. This can be made up a day ahead of time.
Cut wieners and bacon in thirds. Wrap each wiener in bacon and secure with a toothpick. (There may be more wiener pieces than bacon.) Layer wieners in crock-pot with brown sugar. Add 1/2 cup water. Cook slow until tender and lightly brown.
Cook tortellini as directed on package. Drain and rinse with cold water and drain well. Cook artichokes if fresh or frozen. If using marinated artichoke hearts, drain well. Cut artichoke bottoms into 1/4-inch slivers and artichoke hearts into small pieces. Combine cooked tortellini, artichokes, pimiento and sweet basil with mayonnaise and mustard. Season to taste. Garnish with fresh parsley. Refrigerate until ready to serve. Add a little more mayonnaise if salad seems dry.
Brown ground beef, onions and peppers (hot or plain). Season meat with garlic, salt and pepper. Drain fat.
Combine first 8 ingredients in a large mixing bowl; beat 2 minutes on medium speed of electric mixer. Pour into greased and floured 10-inch Bundt pan. Bake at 350° for 45 to 50 minutes until done. Cool in pan for 10 minutes; remove from pan and cool. Combine confectioners sugar and milk. Stir until smooth. Drizzle over cake.
Drain chunky fruit. Drain pineapple and save the juice. Mix Jell-O pudding and Tang together. Add pineapple juice to pudding mixture and stir until dissolved. Pour over fruit and mix gently. Sprinkle bananas with a little lemon juice to prevent discoloration and add to mixture.
You take the wite mike and thin you take the sweesey stouf and you sweesit.
Crush Oreo cookies in bowl. Blend in softened butter. Put in pie plate and chill 2 hours. Melt unsweetened chocolate and butter in top of double boiler. Remove from heat. Stir in 2/3 cup sugar and salt until blended. Gradually add evaporated milk and blend well. Return to heat, stirring constantly for 4 minutes. Remove from heat. Stir in vanilla and almond extract. Cool and chill for 1 hour.
Mix together all of the ingredients, except butter and dressing mix. Put 1/2 bag of dressing mix in bottom of buttered 2-quart casserole, then add the squash mixture. Top with rest of dressing mix. Dot with butter. Bake a 350° for 25 minutes.
Mix; spray dish with Pam. Cook on about 250° until done. Sprinkle cheese on top before baking.
Blend all ingredients. Serve with chilled cooked shrimp, lobster or crab or with fresh oysters or clams.
Cream butter and sugar together. Add flour. Mix well. Add water and vanilla. Last, add nuts. Shape into cocoon-like pieces and bake in a hot oven. Shake in a sack containing 1/2 cup confectioners sugar.
Combine milk, shortening, sugar and salt; cool to lukewarm. Add yeast, softened in lukewarm water. Add egg. Gradually stir in flour to form soft dough. Beat vigorously. Cover and let rise in warm place (80°) until doubled, about 2 hours. Turn out on floured surface. Add currants/raisins and cinnamon. Form in buns and flatten slightly. Brush top with milk. Let rise until very light. Using scissors, snip top of buns at right angles to form cross. Bake at 375° for 25 to 30 minutes. While hot, brush lightly with confectioners frosting. Cool, then make cross with more frosting.
Melt butter; set aside. Beat 2 eggs and add to butter. Add sugar, vanilla and coconut. Beat until smooth. Add Bisquick; beat again by hand until smooth. Add meltons and mix. Pour into 8-inch or 9-inch pie pans. Bake at 350° or until middle of pie is done after testing with a toothpick. Cool for at least 1 hour. If using 8-inch pie pan, this will make two pies. A 9-inch pan will make one.
Cream butter and 1/3 cup sugar until light and fluffy. Add vanilla. Blend flour in gradually. Add nuts. Pinch off small quantities and shape into 1 1/2-inch cocoons with palms of hands. Place 1 inch apart on greased cookie sheet. Bake at 350° for 12 minutes or until cocoons dry out. While still warm, roll in remaining 1/3 cup of sugar. Makes 3 dozen.
Heat oven to 375°. Line two 12-inch pizza pans with foil. Invert a custard cup (or 4-inch ovenproof bowl) in center of each pan and grease outside of bowl. Cream together the first 5 ingredients. Combine the flour, baking soda and salt; stir into the first mixture. Stir in the chips and nuts. Spread half of the dough in each pan to within 1/2 inch of bowl and pan edges. Bake for 10 to 15 minutes, or until light golden brown. Carefully remove bowls; cool and remove from pan. Decorate as desired. Put a bow on, put in a box and you've got a neat gift, and it's edible!
Simmer fish until it flakes with a fork. Cook onion in butter until clear or tender. Blend in flour, salt and pepper. Add 1 cup milk; stir until thick. Add cheese; prepare sour cream. Add fish, mushrooms and peas. Put in buttered baking dish, crumbs on top. Bake at 400° for 15 to 20 minutes. Very good.
Saute meat, onion and celery in iron skillet. Add corn and tomatoes. Add seasonings and noodles. Top with cheese. Cover and simmer until cheese melts. Yummy served with corn bread and green salad.
Combine beans. Slowly stir vinegar into sugar, blending until smooth. Add celery seed, oil and onion. Refrigerate.
Crush cookies and set aside. Mix oleo, cream cheese and sugar; set aside. Mix milk and instant pudding. Add cheese mixture and blend. Add topping and blend. In a clean, plastic flowerpot, layer crushed cookies and filling mixture several times starting and ending with the cookies. The top will look like potting soil. Refrigerate at least 4 hours before serving. Put artificial flower (type depending on season) in center and a child's shovel for serving.
Heat sugar, oil, vinegar, salt and pepper. Combine with remaining ingredients and marinate in the refrigerator for at least 2 hours.
Crumble and fry 1 pound sausage; drain. Put in baking dish. Mix all ingredients except cheese together; top with cheese. Bake at 350° for 45 minutes.
Put dry ingredients in mixing bowl and cut in shortening as you would if you were making pie crust. Add a pinch of salt. Stir in sugar, slightly beaten eggs and flavorings. Stir together until blended. Chill dough for 1 hour. Roll out enough for one pan. Cut out with cookie cutter and bake at 350° for 10 to 15 minutes.
Combine all ingredients in a small bowl; stir to combine. Store in airtight container.
Place cut up chicken breasts evenly over the bottom of an 11 x 13-inch baking dish. Mix soups and milk; pour over chicken. Top this mixture with Stove Top stuffing (prepared as directed). Bake at 325° for 30 minutes.
Mix flour, sugar, cocoa and salt together. Add slightly beaten eggs, butter and vanilla. Mix. Add pecans and cook at 350° until done.
Melt cheese in double boiler. Add all ingredients and then pour in crock-pot on low heat until time to serve.
Preheat oven according to cake box. Bake and cool as directed on box. Refrigerate layers to make splitting easier. Split each cake into 2 thin layers.
Heat oven to 400`. Make stuffing and put in center of 2-quart dish. Place chicken breast all around chicken. Sprinkle with paprika. Mix soup, milk, parsley and curry powder, pour over chicken. Cover and bake 15 minutes. Uncover and bake 15 minutes or until no longer pink. Serve with vegetables. Serves 6.
Place popcorn in a large bowl and set aside. Combine sugar, syrup, water, vinegar and salt in a large saucepan. Cook over medium heat, stirring frequently, until mixture reaches hard ball stage (260°). Remove from heat. Add butter, stirring until butter melts. Pour syrup in a thin stream over popcorn, stirring until popcorn is evenly coated. Stir in remaining ingredients and mix well. Press mixture into a well-greased 6-cup ring mold. Cool. Unmold on serving plate.
Cut large shrimp in half. Cook mushrooms, green pepper and onion in margarine until tender. Stir in mushroom soup, cheese and pepper. Heat, stirring constantly, until cheese melts. Stir in shrimp. Pour into a well-greased 1-quart casserole. Combine crumbs and margarine. Sprinkle over top of shrimp mixture. Bake in hot oven at 400° for 10 minutes or until thoroughly heated and crumbs are brown. Makes 6 servings.
Dissolve mints in 1 quart hot water. Mix juice, sugar and mint water together. Then add enough cracked ice and water to make 3 gallons punch.
Mix and let stand overnight. Serve with Bohemian rye uncut round loaf with the inside scooped out. Use inside portion for dipping. Also great with vegetables for dipping.
Layer noodles, cottage cheese, Mozzarella cheese and hamburger with sauce. Cover and cook 8 minutes. Turn and cook 8 more minutes.
Mix and sprinkle all around baseboard and in cabinets and in the garage. It kills roaches but is not poisonous to children or animals.
Brown hamburger and onions until they lose their color. Drain. Beat egg; add cottage cheese. Pour over hamburger and onions in pie crust. Sprinkle top with paprika. Bake at 350° until set as in custard pie.
Melt the chocolate in an ovenproof dish in microwave on High for 4 minutes (approximately). Stir in milk, raisins, nuts and salt. Drop by teaspoonful on waxed paper. Let candy harden at room temperature. After top has hardened, turn carefully with knife or spatula and let underside harden. Simple, quick and delicious.
Cream butter in small mixer bowl. Add cocoa; blend well. Gradually add powdered sugar, milk and vanilla alternately. Beat to spreading consistency. Spread over cooled cake. Yields 2 cups icing.
Measure milk and water into a saucepan; bring to the boiling point. Stir in the rice; simmer gently until tender, stirring occasionally to prevent sticking. (This may be cooked in a double boiler without stirring, but it takes much longer.) When the rice is tender, stir in the honey and add some of the hot rice to the egg yolks and stir thoroughly, then stir the yolks into the rice. Turn into the serving dish, sprinkled with cinnamon and nutmeg. Serve very cold. This is delicious with stewed dried fruit.
Fill cup with sugar and pour juice of lemon over sugar and let stand until sugar absorbs juice. Cut bananas to fill shell. Pour sugar juice mixture over bananas. Cover with whipped cream. Serve immediately.
Boil cabbage until tender. Drain off all liquid, reserving 1/2 cup. Alternate cabbage with layer of cracker crumbs and grated cheese. Top with 1 can soup that has been diluted with 1/2 cup reserved liquid. Bake at 350° for 30 minutes.
Combine eggs, cream, sugar, salt and vanilla in bowl and mix well with mixer. Add fruit if desired and blend in.
Heat olive oil in large skillet. Season the chicken with salt and pepper. Brown both sides in heated oil. Remove chicken and set aside. Add green pepper, onion and garlic to skillet; cook until softened, about 5 minutes. Return chicken to pan; cover and cook on medium-low for approximately 45 to 50 minutes, stirring often. Gently stir in frozen peas; cook for another 5 minutes. Serve with potatoes, rice or noodles. If too dry, add chicken broth. Serves 4.
Saute onions and brown meat. Mix in the tomato soup and water. Add the cooked noodles, corn and cheese. Mix well and cook at 350° for 45 minutes in a covered dish.
Continue to cook on medium heat 30 to 40 minutes, until vegetables are tender. Contains 99 calories per bowl.
Cook and drain broccoli and noodles. Mix all other ingredients together and pour over broccoli and noodles. Stir until cheese is melted. Put in casserole dish. Bake at 350° until bubbly.
Pound the cutlets lightly; salt and then dip first in egg and then in breadcrumbs. Fry on both sides in hot oil until brown. Time: Pork cutlets, 10 to 15 minutes; veal or chicken, 8 to 10 minutes.
Cut ends off cucumbers; fork down sides. Slice very thin. Layer slices in glass bowl, generously salting each layer, until bowl is full. Press down with lid or plate. Put in refrigerator overnight. When ready to serve, pour off brine and toss with about 1 pint sour cream. Serve cold.
Wipe mushrooms (do not rinse). Remove stems and chop to make 1 cup. Cook with onions in butter until tender. Stir in flour, savory and pepper. Add broth and 2 teaspoons water. Cook until thick and bubbly. Stir in bacon, cheese and bread crumbs. Fill caps. Sprinkle with parsley and bread crumbs. Bake at 350° for 15 to 20 minutes.
In a 5-quart pan, place 6 cups of water. Add 1 teaspoon salt and bring to a boil. Add macaroni and cook until tender. Drain and reserve. In same pan, brown ground beef and drain off grease. Add macaroni to beef. Stir and add tomato juice. Warm through on medium heat. Stir occasionally. Season to taste.
Brown, crumble and drain sausage. Cook vegetables in chicken broth. Cook tortellini. Combine all ingredients; heat and serve. Sprinkle with grated Romano cheese (optional).