HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken until tender; let cool. Debone and cut in cubes. Save broth. Take 2 cups of broth and thicken like light gravy.
In a 9-inch square pan with fork, mix well the flour, sugar, baking soda, cinnamon and salt. Add carrots, oil, eggs and vanilla. Mix briskly with fork until thoroughly blended. Stir in pineapple, coconut and walnuts. Bake at 350° for 40 to 45 minutes until pick comes clean and cake pulls away from pan. Cool and frost with cream cheese frosting.
In a large soup kettle or dutch oven, combine first four ingredients. Allow to simmer for about 30 minutes. Serve over cooked rice.
Put sugar, butter, cocoa and peanut butter in a heavy saucepan and boil for 1 minute. Remove from heat and add oats, vanilla and nuts and beat 4 minutes. Drop by teaspoon onto waxed paper to cool and harden.
Boil potatoes in peelings. Put in freezer or refrigerator until very cold. Peel and grate. Add cheese, sour cream, soup and onion. Mix well. Bake at 350° for 1 hour. Mix cereal and margarine and top casserole. Bake until browned.
Mix 2 egg yolks in one cup Sego milk and stir over heat until the mixture coats a spoon (do not let boil). Remove from heat and add 2 tablespoons butter and cool slightly while you mix 3/4 cup of sugar (if you don't like it too sweet, use 2/3 cup sugar), 1 small 9 ounce can of crushed pineapple and 1 teaspoon vanilla and add the milk mixture, then beat egg whites and fold into mixture. Count 36 graham crackers. Crush 12 and sprinkle into pan. Spread 1/2 of mixture gently over them, then sprinkle 12 more crackers, rest of the mixture and sprinkle remaining crackers over top. Chill and serve with whipped cream.
Cook oleo, sugar, egg yolks and dates over low heat 10 minutes. When cool enough to handle, mix nuts, Rice Krispies and vanilla into cooked mixture, then roll in small balls; roll in coconut.
Sift flour, salt and baking powder together. Add one egg yolk, mixing well until mixture resembles coarse oatmeal. Add margarine and shortening and mix until dough becomes soft. Do not overmix, but just until it holds together with fingertips. Press small portions of dough into cupcake tins.
Combine the first 4 ingredients in a large bowl. Pour into bottom of a large pan. Prepare a yellow or white cake mix and pour into pan over the mixture. Next mix the rest of the ingredients. Put this on top yet and bake at 350° for 1 hour. When cooled, drizzle with icing.
Fry bacon until crisp. Break into pieces. Cut up cauliflower and lettuce. Add cheese, mayo and sugar. Stir together. Add lettuce last.
Dice bacon; fry until about half done. Add chopped onion. When onion is slightly done, pour off fat. Add pork and beans, sugar and catsup; stir well. Cover; cook on low heat for 30 minutes, or bake in oven.
Put chicken breasts in a 9 x 13-inch pan. Combine soup, onion, water and rice mix. Put chicken on top; bake for 1 hour at 350°.
Grease and flour 10 x 13-inch jelly roll pan or cookie sheet with solid grease, not Pam. Preheat oven to 350°. Beat eggs for 1 to 2 minutes. Add sugar and pumpkin. Mix together remaining ingredients, then add to pumpkin mixture. Pour into prepared pan, spreading evenly. Bake 17 minutes. Immediately flip onto linen (not terrycloth) towel that you have covered with powdered sugar. Roll up and let sit for 1/2 hour.
In large bowl, mix crab meat, tuna, eggs and apple. Melt butter in skillet, add green pepper and onions; saute. Stir in curry and flour until well blended. Slowly add half and half and cook until mixture thickens. Pour over crab meat mixture, blend well. Pour into baking dish, sprinkle with bread crumbs. Bake at 350° for 25 to 30 minutes.
Drain the Ricotta or cottage cheese. Combine all ingredients in a bowl; mix well. Divide stuffing into 12 parts. Place a mound of stuffing on each cooked noodle. Spread a thin layer of the meat sauce on the bottom of a baking dish. Arrange sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated oven at 300° for 15 to 20 minutes.
Cook broccoli according to package directions; drain. Arrange broccoli in a 12 x 7 1/2 x 2-inch dish. Sprinkle with half the Parmesan cheese; top with chicken or turkey. Season meat with salt and pepper; spoon rice over. Melt the butter or margarine; blend in flour. Add milk, all at once; cook and stir until bubbly. Cook 2 minutes more. Remove from heat. Stir in lemon juice; fold in sour cream. Pour sauce evenly over chicken; sprinkle with remaining cheese. Bake in a 400° oven for 15 to 18 minutes. Makes 6 servings.
Brown onions in pan with a little vegetable oil. Add hamburg; brown. When brown, add spices and 2 quarts water. Simmer for 3 hours. Stir occasionally. Can be frozen or canned. Yields a lot!
Mix diet white soda and pineapple juice together. Mix diet Kool-Aid powder and water. Stir well; add to soda and juice mixture. Add ice. Kids love this.
Cream butter and sugar in a large bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in chocolate chips.
Stir first 4 ingredients until blended. Stir in flour, cocoa, baking powder and salt. Blend well. Spread batter in prepared 9 x 13 x 2-inch pan (well-greased). Bake 50 to 55 minutes or until they pull from side of pan. Heat chocolate topping and pour over brownies. After cutting, spoon ice cream onto brownies and sprinkle with cocoa.
Brown hamburger and onion together. Cut up celery and carrots. Mix together soups and water; add salt and pepper. Combine all ingredients and bake for 1 hour and 45 minutes at 350°, uncovered.
Cream butter, sugars and eggs. Add peanut butter and beat well. Mix flour, soda and salt together. Add vanilla. Place on ungreased cookie sheet and flatten with fork. Bake 10 minutes at 350°. Makes 50 cookies.
Drain pears and heat juice. Mash pears. Add Jell-O to heated juice. Dissolve thoroughly. Add mashed pears to Jell-O mixture. Chill until slightly set. Whip cream cheese and mayonnaise. Add to Jell-O mixture. Whip the whipping cream. Fold into Jell-O mixture. Put in mold. Refrigerate until set.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup vegetable oil. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup vegetable oil. Stir until smooth. Add flour, vanilla and salt. Blend completely. Stir in peanut butter.
Combine broth and water in medium saucepan. Add celery, onion and carrot. Add chicken and broth. Bring to boil. Add noodles to boiling broth. Cook until done, about 10 minutes. Serves 4.
Marinate water chestnuts in soy sauce at least 4 hours. Drain. Dip each water chestnut in sugar then wrap in half strips of bacon. Secure with a toothpick. Bake at 350° to 375° for 20 minutes, turning after 10 minutes.
Bring sugar and 3 cups water to boil. Remove from heat. Add frozen juices and stir until melted. Add pineapple juice and other 3 cups of water. Mix well.
Mix sugar, flour and shortening until crumbly (like pie crust mixture) and reserve 1/2 cup crumbs for topping.
Mix all ingredients in shallow 3-quart baking pan. Bake at 350° for 1 1/2 to 2 hours.
Brown meat in heavy ovenproof pot. Place in preheated 300° oven, covered, for 45 minutes. Add onion, slightly browned, to pork chops before cooking.
Drain mandarin oranges; save juice. Bring 1 cup of juice to a boil. Stir in gelatin until dissolved. Pour into large bowl. Add sherbet. Stir in until melted. Fold in Cool Whip. Using a 13 x 9-inch pan, tear 1/2 of your angel food cake into bite size pieces. Cut 1/2 of your mandarin oranges over top of angel food cake. Place 1/2 of mixture over top of cake and oranges. Repeat until you use all your ingredients. Garnish with Cool Whip and mandarin oranges.
Brown onions, garlic powder and meat in oil. When brown, add everything else except tomato paste and beans. When chili is almost done, which will be about 2 to 3 hours, add tomato paste and beans. Let cook until done.
In a medium saucepan, combine about half of the sugar, the cornstarch and a dash of salt; stir in orange juice and lemon juice. Stir in undrained cherries, cinnamon and cloves. Cook and stir over medium heat until thickened and bubbly. Stir in remaining sugar. Cook and stir 1 to 2 minutes more. Serve warm with ham or pork.
Mix the first 4 ingredients and spread in a 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool.
Wash spinach, discard stems and tear into a salad bowl. Add sliced onions and chill several hours. Combine other ingredients, except bacon and egg. Pour over sliced mushrooms and chill. When ready to serve, add dressing to spinach and toss. Sprinkle with egg and bacon.
Cook beef in water until tender. Combine butter and flour in saucepan. Add water gradually cooking until slightly thickened. Simmer all vegetables and salt and pepper for about 20 minutes. Combine all ingredients together and simmer for 10 more minutes on low heat. Yields approximately 6 servings.
In a skillet cook onion and garlic in olive oil for 5 minutes. Add habanero pepper; cook until lightly browned. Add jerk seasoning, salt, mango juice, orange juice and red wine vinegar. Simmer over low heat for 10 minutes. Remove from heat; let cool. Place chicken in a bowl and coat with mixture; marinate for 1 hour. Remove from marinade. Bake for 20 minutes at 350°.
Mix shortening and sugar together until well blended; add eggs. Stir in chopped walnuts and well mashed bananas. Add flour, soda and salt mixture. Bake at 350° for 1/2 hour. Makes 2 loaves.
Combine sugars, margarine, oil, egg, and vanilla; beat till creamy. Combine flour, salt, soda, and cream of tartar. Add to creamed mixture and mix well. Stir in cornflakes, coconut, oats, and pecans. Drop from teaspoon onto greased cookie sheet about 1 inch apart. Bake at 350° for 12 to 15 minutes. Makes 5 to 6 dozen cookies.
Brown onion, pepper and beef in saucepan on top of stove. Add remaining ingredients and bring to a boil. Simmer covered 1 hour, adding beans last 30 minutes.
Peel eggplant, if desired. Cut into 1/4-inch slices. Sprinkle with 1 teaspoon salt. Let stand 1 hour.
Cream butter to soften. Add sugar. Beat until creamy and fluffy. Add syrup and salt. Beat well. Add eggs, one at a time, beating after each one. Stir in pecans. Bake in a 9-inch pie shell at 350° for 50 minutes or until a toothpick is clean.
Brown stew meat in cooking oil. Drain grease. Add mushroom gravy, tomato juice, soup mix, and water. Cover and let simmer about 15 minutes. Put potatoes in a casserole dish and cover with meat mixture. Cover and bake at 350° for 1 1/2 hours or until meat is well cooked. Stir once or twice during cooking.
Mix well at least 24 hours before serving. Fourty-eight hours is even better. Cover tightly and do not disturb. Place in refrigerator. When ready to serve, mix 1 large can shoestring potato sticks into salad. This gives it "crunch".
Mix all ingredients together. Chill for several hours. Amount of chopped vegetables may be modified to suit taste.
Place peaches in pastry shell. Combine sugar, salt, and flour with eggs. Stir in cream. Pour over peaches. Sprinkle with nutmeg. Bake in moderate oven (375°) for 30 to 40 minutes or until knife inserted halfway between center and edge comes out clean.
Bring the gallon of water to a boil in a large pot. Add tea bags to boiling water and turn off heat. Let tea stand for 15 minutes. Add the sugar to the mixture. Stir. (This will make your tea syrup.) Mix 3 1/2 cups of syrup with a gallon of water. This recipe will make about 6 gallons of tea.
Bake in greased pan (9 x 13-inch) at 350° for 30 minutes.
Mix vegetable oil and eggs. Add salt, soda, cinnamon, sugar, flour and vanilla. Fold in cups of finely, diced apples and nuts if desired. Batter will be thick, not runny. Bake at 325° for 1 hour (300° for electric oven).
Fry bacon until crisp. Remove from pan. In bacon drippings, saute onions, peppers and mushrooms. Add rice and fry about 5 minutes. Add pimentos. Reduce heat to warm. Add shrimp and crumbled bacon. Stir in soy sauce until brown. Serve.
Let each person prepare his/her own dish by beginning with rice, then chili, lettuce, tomatoes, onion and cheese with crumbled chips on top and taco sauce over all.
Sift flour and salt; add sugar. Work quickly, with the tips of the fingers, the shortening into the mixture. Use enough cold water to make the particles of the mixture stick together. Turn on floured pastry board and roll, handling as little as possible.
Mix brown sugar and shortening together very well. Add molasses, ginger, beaten eggs and salt. Sift soda with the first 2 cups of flour; add to mixture. Add hot water and cinnamon; stir well. Mix in remaining flour, 2 cups at a time. Let stand overnight. Batter can be shaped nicely while cold. Place cookies on greased cookie sheet; sprinkle with granulated or confectioners sugar. Bake in a 350° oven until done, 10 to 15 minutes. Watch carefully; ovens vary.
In a glass serving dish or bowl, mix orange juice, lime juice and sugar. Add grapes, kiwi, blueberries, oranges and banana; stir gently. Sprinkle red berries over top of fruit, cover bowl and refrigerate. (Fruit may be mixed the day before serving.)
Cream together butter and sugar for 20 minutes. Add eggs, one at a time. Add flour and lemon extract. Fold in Seven-Up. Pour into well greased 12 cup Bundt pan. Bake at 325° for 1 to 1 1/4 hours.
Dissolve yeast in water. Add cake mix to yeast mixture. Let stand a few minutes after mixing. Then add flour; mix well and let rise until doubled. Cover mixture. Punch down and roll out half of dough at a time to a little over 1/4-inch thick on a floured surface. Spread melted butter and sprinkle cinnamon and sugar to desired amount. Roll up and slice long roll in 1 1/2-inch slices. Place on Pam sprayed pans. Let rise until double. Bake at 350° until golden brown or 25 to 30 minutes.
Cream shortening, eggs, maple flavoring, butter and maple syrup. Mix together dry ingredients and add to the creamed mixture. Stir in the boiling water and nuts. Chill for 1 hour, then drop by teaspoonfuls on cookie sheet. Bake at 350° for 15-16 minutes.
Cream together butter and sugar. Beat the eggs and add to creamed mixture. Cube the toast and add to mixture along with the can of pineapple. Pour into greased casserole dish and bake at 350° for about an hour.
Melt peanut butter and honey together. Add Rice Krispies and mix together to make pie crust; pat mixture in pie pan. Make pudding (mix for only one minute). Slice bananas onto crust. Pour pudding into crust. Add bananas on to the top for decoration. Chill.
Cream butter. Gradually add both brown and regular sugar, beating well. Next, add eggs, peanut butter, vanilla and corn syrup. Beat well. Add oats, soda and salt; mix. Finally, stir in all remaining ingredients.
Mix together crackers and margarine. Press most of cracker mixture in bottom of 9 x 13 baking pan. Add chicken, then mix together sour cream and soup and pour on top of chicken. Sprinkle remaining cracker mixture on top of soups and bake at 350° for 30 minutes.
Bring 4 quarts of water to a boil. Add salt, oil and pasta; mix well. Return to boil. Add veggies on top. Don't mix; return to boil. Put on lid. Turn off the heat for 10 minutes. Take off stove. Drain in colander. Place on platter and serve!
Combine ingredients together and heat in saucepan until butter is melted. Brush steak or spoon mixture over meat while on grill or in the oven. Very good!
Mix well and shape into balls. Melt chocolate chips with paraffin in the top of a double boiler. Keep hot and dip balls. Put on wax paper to dry. Makes approximately 50.
Disjoint chicken wings, cut off tips. Set wings aside. Mix all other ingredients in pan. Heat and stir until sugar is dissolved. Pour over chicken wings and marinate for 12 hours. Refrigerate while marinating. Stir occasionally to coat. Bake in oven uncovered for 1 hour at 350°. Stir once or twice while baking.
Mix sugar and cocoa. Stir in milk slowly. Add butter and cook 1 1/2 minutes. Count time when rolling boil starts. Have large bowl ready with oats, nuts, vanilla and peanut butter. Pour hot mix over oat mix and stir well. Drop on waxed paper. One cup of ground peanuts may be used instead of peanut butter.
Put in pie crust in layers of Parmesan cheese and Mozzarella cheese. Mix meat with sauce and paste; lay atop cheese. Add remaining cheese. Bake 15 minutes at 350°.
Cream the butter, salt and sugar; add the egg and milk. Work in lightly flour and baking powder sifted together. Roll out to about 1/4-inch thickness on towel or floured board. Cut with a doughnut cutter and fry in Crisco or oil. Doughnuts should come quickly to the surface of the fat. When browned on one side, turn them over on the other side. Drain on unglazed paper and sprinkle with powdered sugar.
You will need a 9 x 11-inch glass pan. Crumble cookies and melted margarine together. Put half of mixture in bottom of pan. Mix together cream cheese, Cool Whip and sugar. Pour on top of cookies. Prepare pudding as directed. Pour on top of Cool Whip mixture. Add rest of cookies on top. Chill 2 or 3 hours.
Preheat oven to 325°. Mix together flour, butter and sugar. Reserve 1 1/2 cups for crumbs. In another bowl, mix together molasses, eggs, water and baking soda. Add to flour mixture (not the reserved crumbs). Pour into two ungreased 9-inch pie plates. Top with reserved crumbs. Bake for 1 hour.
Saute onion in oil until soft. Add cream of chicken soup and green chiles; stir. Add deboned chicken; season. Line glass baking dish with slightly broken chips. Pour chicken mixture over the Doritos. Top with thin layer of broken Doritos and cheese; sprinkle with bread crumbs. Bake at 350° for approximately 15 minutes or until bubbly.
Dissolve yeast in milk, add sugar and mix well. Mix flour, baking powder, salt and shortening together. Add yeast mixture to flour mixture; stir to mix. This is real sticky to start with so knead on well floured board by working more flour into dough until it is of rolling consistency. Roll out 1/4-inch thick and cut in desired shape. Dip in melted butter. Stack 2 biscuits together. Let rise until double in size. Bake at 400° for 12 minutes or until brown.
Thaw and squeeze spinach until dry. Stir together spinach, sour cream, soup mix, salad dressing or mayonnaise, chopped chestnuts, green onions and seafood. Blend well. Cover and refrigerate overnight.
Put hot water only in Jell-O and mix well. Add other ingredients and mix well. Put in refrigerator until it is jelled.
Remove chicken from broth when tender. Combine broth, salt and baking powder. Add enough flour to make a dough stiff enough to roll out, but not too stiff. Roll out very thin. Cut into pieces and drop into boiling broth. Reduce heat until just boiling and place lid on cooker and cook until done.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Sift the flour with the baking powder. Beat the eggs, then add the sugar. Add the vanilla and salt. Mix in the sifted flour and powder along with the dates and nuts. Bake in greased 9 x 13-inch pan at 375° for 20 to 25 minutes. Careful, they dry out quickly. Powder with confectioners sugar.
Drain the peas, beans and hominy. Mix well in large bowl. Cover and refrigerate for at least 2 hours.
Combine all ingredients except dry soup mix. Place in baking dish sprayed with Pam. Sprinkle onion soup mix on top. Bake, stirring occasionally in 300° oven for 3 hours or 350° oven for 2 hours. Serve over noodles.
Combine first four ingredients in small bowl. Stir well and set aside. Place chicken between 2 sheets waxed paper and flatten to 1/4-inch thickness. Place chicken in mixture and then on grill. Baste while grilling. Cook approximately 4 minutes on each side.
Boil potatoes until soft and drain. Add milk and beat thoroughly; season to taste. Work butter into flour; add egg and milk. Drop by teaspoon into hot milk. Cover saucepan and cook about 10 minutes. Serve at once.
Prepare pudding (use 3 cups milk) and stir in Cool Whip. Set aside. Line a 9 x 13-inch pan or dish with graham crackers. Pour some of pudding mixture over crackers. Make another layer of graham crackers and pour on remainder of pudding. Make another layer of graham crackers. Ice the top layer of crackers with the chocolate icing. Refrigerate and serve the next day.
Combine sugar and flour; add beaten eggs and mix well. Add milk and vanilla; mix. Place berries, sliced, in unbaked pie shell. Sprinkle sugar over berries; pour mixture over berries. Break margarine in small pieces and put on top of pie; bake at 325° until done. Makes 2 pies.
Preheat oven to 375°. Mix all ingredients. Form small balls. Bake 15 to 30 minutes on an ungreased baking sheet until golden brown. Makes about 6 dozen. Can be frozen uncooked.
Wash and grind berries until crushed completely. Pour sugar into a dry dish. Measure 6 cups of berries into a large kettle. Add pectin and stir well. Bring to a boil. Add measured sugar and mix well. Continue stirring and bring to a full rolling boil. Boil jam exactly 5 minutes. Pour into prepared jars and seal.
Blend cream cheese and margarine until smooth. Add chopped ham, parsley, mustard and Tabasco sauce. Cover and keep refrigerated for 5 hours. Form into ball and roll in peanuts.
Place onions (about 1/2) in bottom of pot that has been sprayed with nonstick product. Layer fish, tomato sauce, bell pepper and celery until all ingredients are used. Pour Ro-Tel last, topping with green onions and parsley. Add salt and pepper to taste. Cover. Simmer about 30 minutes. Shake pot; do not stir. Serve over rice.
Dissolve soda into cold coffee. Cream ingredients together. Sprinkle with powdered sugar. Bake at 375°. Makes 5 dozen.
Mix last 3 ingredients. Place chicken in casserole dish and pour mixture evenly over chicken. Bake at 375° for 1 1/2 hours, uncovered.
Mix the sugar, oil, cinnamon, salt and baking soda. Then mix in flour and eggs. Fold or mix in carrots. Bake at 350°F for 1 hour.
Mix all ingredients together. Put into a 2-quart casserole. Top with buttered bread crumbs. Bake at 350° for 1 hour.
Cream the butter and shortening. Add sugar. Beat eggs and add. Add remaining ingredients. Make sure to add the milk before the flour. Bake at 350° for 1 hour. Reduce heat to 325°, then bake 30 minutes longer.
Cut water chestnuts in thirds. Cut bacon strips in thirds. Wrap water chestnuts or pineapple chunks with bacon and put toothpick through to hold. Bake at 350° for about 20 minutes or until done. Drain off grease and place rolls in small casserole. Sprinkle enough brown sugar to cover and pour catsup over all. Bake at 350° until it bubbles, 5 to 10 minutes. Serves 6 to 8.
Cook potatoes and onion in salt water until well done. Without draining water, mash potatoes with hand masher until water is thickened. Add crumbled bacon and minced clams. Add half and half and season to taste and heat thoroughly. Do not boil. Serve immediately.	Makes approximately 1 to 1 1/2 gallons depending on potato broth.
Heat dates and water and mash, no need if using raisins. Mix all together. Let sit until ingredients stick together. Drop on sprayed cookie sheet. Bake at 375° for 25 minutes.
Mix the ingredients until very well blended. Refrigerate 24 hours. Stuff and	bake 4 hours at 200°, turning every 1/2 hour. I make bags out of white material approximately 3 x 14-inches. Will make 4 or 5.
Salt and pepper the potatoes to taste and pour Italian dressing over potatoes. Add remaining ingredients except bacon and blend together. Cover and refrigerate at least 4 hours. Just before serving, crumble the bacon on top. Serves 10.
Cream shortening, soda, vanilla and sugar well. Add chocolate and blend. Add flour alternately with milk, beating after each addition. Pour into a 1-quart mold which has been greased. Cover with waxed paper and secure with a rubber band. Steam for 1 1/2 hours. Serve with Sunshine Sauce.
Drain pineapple. Bring juice, water and sugar to a boil. Remove from heat and add gelatin and cream cheese. Beat with mixer until thoroughly mixed. Cool. Add pineapple, pecans and celery. Chill until it begins to set like jelly. Add Cool Whip and mix. Chill until set.