HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in small saucepan. Stir in lemon juice, garlic salt, paprika and oregano. Place chickens in baking pan coated with Pam. Sprinkle with salt and pepper. Pour butter sauce over chickens. Bake at 275° for 3 1/2 hours, turning and brushing occasionally.
Drain pineapple (need to be dry). Chop finely both onion and pepper. Mix all together and shape into ball. Roll in crushed nuts if desired.
Mix green beans, soup, cheese and 1/2 of onions in 1-quart casserole. Cook at 350° for 30 minutes. Add rest of onions. Spread on top and cook 5 minutes.
Mix all ingredients; set aside. Beat the 6 egg whites and fold into mixture. Pour in greased Bundt pan and bake at 325° for 1 to 1 1/2 hours or until toothpick inserted in cake comes out clean.
Cream butter and sugar. Add eggs, one at a time. Mix salt, cocoa and soda with flour and add alternately with buttermilk and coffee. Bake at 350° for 15 to 20 minutes. Makes 4 layers.
Mix ground meat and rice together. Shape into meatballs the size of walnuts. In pressure cooker, heat tomato soup and 1/2 can water until soup is smooth. Place meatballs into cooker. Place on lid and pressure cook on 10 pounds pressure for 10 minutes.
Let the water, cinnamon, cloves, tea and sugar simmer for 10 minutes. Add other ingredients and let set for 5 minutes. Will keep in the refrigerator for quite awhile.
Mix all ingredients until blended. Drop by teaspoons. Bake for 8 to 10 minutes at 350°.
Brown meat in butter or margarine. Add green pepper and onion. Saute until tender. Add 4 cups of water and bouillon cubes. Bring to a boil. Reduce heat and simmer at least 1 1/2 hours.
Combine cornmeal and salt in mixing bowl. Pour in 1 cup of boiling water and stir. Add margarine and stir until melted. Add another 3/4 cup boiling water and continue stirring. Drop small spoonfuls of the mixture (about the size of a half dollar) on a greased cookie sheet, then bake at 425° for 12 to 15 minutes or until lightly browned. Makes approximately 3 dozen chips.
Brown onions, peppers, celery and garlic in Crisco in pot. Add ground gizzard, liver and ground beef. Cook well. Add chopped chives, salt, pepper and sage. Add ground corn bread (recipe follows). Moisten dressing with butter, water and brandy. Correct seasoning and add nuts. Yield: 9 1/2 cups. Allow 1 cup dressing per pound of fowl. Stuff loosely into bird to allow for expansion. If you bake separately, place in a 350° oven for 40 to 45 minutes.
Slice the carrots; cook until slightly crisp. Drain. Add the chopped onion and green pepper. Mix the soup with sugar, Worcestershire sauce, vinegar, mustard, oil, salt and pepper. Pour sauce over carrots. Refrigerate. Serve cold.
Mix all ingredients together well and pour into unbaked pie shell. Bake at 300° for 40 to 45 minutes or until done. Do not overcook.
Put the milk on to boil in a farina boiler. Beat the yolks and the sugar together until light, then add them to the boiling milk. Stir over the fire for two minutes. Take off, add the vanilla, and put away to cool.
In a skillet over low heat brown the ground beef. On top of the ground beef add, in the following order, the celery, bell peppers and onions and saute (stir the ground beef from underneath, leaving the chopped vegetables on top to ensure that neither the ground beef nor the vegetables are overcooked). Remove from heat and drain well (all fat must be drained).
Combine egg, orange juice and butter. Slowly add cake mix. If too stiff, add more orange juice concentrate. Cover with plastic wrap and chill. Roll about 1/8-inch thick and bake on greased cookie sheets for 5 to 8 minutes at 325°. (Can also use chocolate mix and Kahlua.)
Blend together thoroughly the melted butter and sugars in large saucepan. Add and beat in eggs and vanilla; mix in oats and cereal. Add flour, soda and baking powder; mix. Drop by tablespoon onto an ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 6 to 7 dozen.
Cut chicken into strips. Combine lemon juice, garlic and 1 tablespoon soy sauce in a bowl. Add chicken and toss. Trim beans and cook in boiling salted water until tender or about 8 minutes. Drain. Combine remaining 1 tablespoon soy sauce, broth and cornstarch. Heat oil in large frying pan or wok. Remove chicken from marinade and add to hot pan. Cook, stirring constantly, until chicken is just done, about 5 minutes. Push chicken to one side and stir stock mixture into pan drippings. Stir chicken into sauce and add beans. Cook until beans are heated through, about 1 minute. Sprinkle with peanuts and serve.
Grease a pan. Cream shortening and sugar. Stir in eggs and buttermilk. Combine flour and soda. Add to mixture. Add bananas and nuts. Pour into loaf pan. Bake 50 to 60 minutes in a preheated 350° oven.
Beat eggs, add sugar and flour; mix until sugar is dissolved well. Add butter, vanilla and syrup; mix. Add pecans. Bake in 300° oven about 1 hour and 15 minutes or until done.
Cook and stir over low heat until sugar dissolves; add nuts. Boil slowly; stir until	soft ball stage is reached. Remove from heat; beat until mixture begins to thicken. Drop from spoon onto double thick wax paper about 4 inches apart.
Wash and dry cranberries. Peel oranges and save peel. Put cranberries and peel from one orange in food processor. Process until finely chopped. Dice orange pulp and add to cranberries with sugar. Process just until combined. Dissolve gelatin in boiling water. Let cool. Add cranberry-orange mixture and pour into oiled mold. Chill until firm.
Mixed above ingredients together to form a pastry. Split peppers, remove seeds. Stuff with American or Velveeta cheese. Roll in pastry. Bake at 350° for about 30 minutes or until brown.
Beat eggs at high speed for 5 minutes. Gradually add 1 cup sugar. Stir in pumpkin and lemon juice. Set this aside. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Grease a 15 x 10 x 1-inch jelly roll pan, line with wax paper and grease wax paper. Spread pumpkin mixture in pan. Top with walnut pieces. Bake at 350° for 15 minutes. Turn out on kitchen towel sprinkled with powdered sugar. Remove wax paper and roll towel and cake up jelly roll fashion. Cool 15 to 20 minutes. Unroll and spread cake surface with mixture of confectioners sugar, cream cheese, margarine and vanilla. Reroll and chill.
Cook onion in small amount of oil until just tender. Combine egg and milk. Add Bisquick mix, onion, 1/2 the cheese and the parsley. Spread dough in greased 8-inch cake pan. Sprinkle with remaining cheese. Drizzle margarine over top. Bake at 400° for 20 minutes.
Saute bacon and onion; drain. Mix all ingredients together. Bake at 350° uncovered for 60 to 70 minutes.
Beat eggs and sugar. Add other ingredients. Bake in buttered baking dish 1 hour at 325°.
Soak peeled eggplant overnight in salt water in refrigerator. Soak bread in milk next morning. Saute onion, celery and green peppers in oleo until tender. Boil eggplant until tender. Drain. Mix eggplant and vegetables together. Add eggs, salt, pepper, sage and pimento. Blend. Cook in greased casserole for 30 minutes at 350°. Top with cheese.
Put cheese on bottom of 3-quart baking dish. Put butter around on cheese. Combine half and half, salt, pepper, mustard and parsley. Pour 1/2 of this mixture over cheese and butter. Add eggs and the rest of the half and half mixture by spoon over eggs. Bake at 325° for 30 to 45 minutes.
Mix Cool Whip and dry jello together with mixer. Keep mixing cottage cheese and pineapple together. Add marshmallows. Chill.
Peel eggplant and cut into one-half inch slices. Salt each piece, stack and let stand one hour while sauce is cooking. Juice will come from eggplant in this manner.
Beat Dream Whip. Add pineapple and fruit cocktail. Mix well. Put in freezer for 30 minutes. Then put in refrigerator until ready to serve.
Scrub and prick sweet potatoes; microwave for 5 minutes on High power. Hold under cold water to peel. Cut into chunks and add to bowl of food processor fitted with steel blade. Process about 3 minutes.
Beat eggs and oil together until foamy. Beat in sugar. Combine soda, salt, cinnamon and flour. Stir into egg mixture. Add vanilla. Fold in apples and nuts. Pour into 13 x 9 x 2-inch pan and bake at 350° for 50 to 60 minutes. Serve with Cool Whip or Cream Cheese Icing.
Mix Bisquick with uncooked sausage. Add cheese (shredded). Knead with hands. Roll into bite size pieces. Place onto ungreased cookie sheet. Bake at 350° for 15 to 20 minutes or until lightly golden brown. Use spatula to lift off cookie sheet.
In a double boiler, combine all ingredients. Cook over rapid boiling water, beating with rotary beater or electric mixer until stands in peaks. Remove from heat and beat until thick enough to spread.
Melt butter in an 8 inch iron skillet over medium heat. Add potatoes and cook until lightly browned, stirring occasionally, about 5 to 7 minutes. In a small bowl, beat together eggs, water, and salt and pour over potatoes. Cover and cook over low heat until eggs are almost set, about 4 to 5 minutes. Sprinkle with cheese. Place under broiler about 6 inches from heat until eggs are completely set and cheese is melted, about 2 to 3 minutes. Cut into serving pieces. Makes 3 to 4 servings.
Cook hen in large stock pot with about 3 quarts water and 1/2 stick margarine. Add more water as needed. When chicken is getting tender and liquid has reduced to about half, add the two cans of broth. Bring back to a boil and cook about 15 minutes longer. Remove cooked chicken (reserving broth). Stir in cream of chicken soup until well blended. Debone chicken and set aside. Place 2 tablespoons margarine in skillet, add onions and celery, saute. While chicken cooks make cornbread.
Press dinner rolls into greased 13 x 9-inch pan. Cook and drain sausage. Crumble hash browns; cook in bacon grease. Drain well. Put a layer of sausage, hash browns and 1 cup cheese. Beat together the eggs and milk; pour into pan. Add remaining cup of cheese on top. Bake in a 350° oven for 20 minutes.
You will also need large bowl, cookie sheet, rolling pin, cutting board, spatula and cookie cutters.
Boil fryer and debone. Fry fatback. Cook onions in fatback drippings. Pour in tomato sauce. Add chicken broth, salt and pepper to taste. Add dash of Texas Pete to taste. Add sugar to taste. Simmer about 15 minutes. If more broth is needed, add canned broth.
Heat oven to 350°. Lightly grease 9 or 10 inch pie plate. Sprinkle bacon evenly over bottom of pie plate. Place remaining ingredients in blender or food processor. Blend well; pour into pie plate. Bake 50 to 55 minutes. Let stand 5 minutes before cutting.
Blend together in food processor. Store in covered jar in refrigerator. Makes 1 (15 ounce) can.
Crush potato chips. Mix all ingredients; salt and pepper to taste. Bake in a 400° oven for 20 minutes. (Kids love it!)
Thinly slice potatoes and onion. Put half of the potatoes and half of the onion. Sprinkle with half of the seasoning. Drizzle with half of the butter. Repeat the steps in a casserole dish. Cover with foil and bake on 425° for 20 minutes. Uncover and bake for 10 to 20 minutes more or until the potatoes are tender.
Bring lemon juice and water to the simmer; add salt. In separate saucepan, beat egg and yolks with wire whip for about 1 minute. Set yolk mixture over low heat and whisk in hot lemon juice by driblets. Slowly whisk until forms a foamy mass; remove from heat. Immediately beat in warm melted margarine by driblets to make a thick, creamy, light yellow sauce.
Cook onion and garlic in hot Wesson until soft. Add meat. Stir and cook until meat loses red color. Add tomato sauce, mushrooms, basil, salt and pepper. Simmer, uncovered, 20 minutes. Pour over hot cooked spaghetti.
Cook in crock pot on low for 8 hours or high 4 hours. Debone and shred, remove bay leaves. Add 1 to 2 bottles Hickory Smoke BBQ sauce. Extra can be frozen.
Cook lasagna noodles (directions on box). Mix oregano with Prego sauce. Grease a 9 x 13-inch baking dish. Line noodles in baking dish the long way. Spread cottage cheese over noodles, covering them. Add Mozzarella cheese and Prego sauce. Cook at 350° for 30 minutes. Serves 4. Let stand 10 minutes after taking from oven. Lasagna will be very stringy, so let stand.
Beat shortening and sugars until fluffy. Add eggs and beat well. Mix in peanut butter. Sift flour, salt and soda; stir into other mixture. Stir in oats. Drop by spoonfuls on an ungreased cookie sheet. Bake in a 350° oven for about 12 minutes. Makes 6 dozen.
Combine all ingredients in oven dish. Cook for 30 minutes at 400°. (You may want to shorten or lengthen the time according to your own preference.)
Mix flour and salt and make a hole in the middle. Place the egg in the hole. Heat milk to lukewarm and mix yeast with part of the milk to dissolve it. Place the dissolved yeast mixture in the middle of the flour with the rest of the milk. Start stirring from the middle and go outwards. Add washed and strained raisins. Put a tea towel over the dough and let rise for about an hour. Drop batter by spoons into hot oil and fry until golden brown. Sprinkle with powdered sugar.
Combine milk, water and pudding mix in bowl. Mix well. Chill until thick. Fold in whipped topping. Alternate layers pudding mix, pound cake and strawberries in glass bowl. Chill and serve.
Combine all ingredients; cover and cook 10 minutes, stirring to prevent sticking. Pour into pint jars and seal. Place in pressure canner for 15 minutes at 10 lb. pressure. Pressure quarts for 20 minutes at 10 lb. pressure. Makes 7 pints.
Brown sausage; crumble in small pieces until done. Drain. Place back in clean pan. Add all cans of soup. Simmer until ready to serve. Serve with tortilla chips.
Dissolve Jell-O in boiling water. Add sugar and stir until dissolved. Add pineapple and lemon juice. Chop cranberries and orange together in food chopper. Discard juice. Add all ingredients to Jell-O mixture and mix well.
Combine cornmeal, baking powder and salt in bowl; mix well. Add onion (optional); mix well. Stir in egg. Shape into 1 1/2-inch balls. Deep-fry in hot oil until brown. Taste best when fried in oil used to fry fish.
Cream sugar and shortening until fluffy and smooth (minimum of 7 minutes). Add eggs, one at a time. Add salt. Thoroughly mix in remaining ingredients. Bake in a treated Bundt pan 1 hour or until tester comes out clean. Bake at 325°.
Blend first 6 ingredients together. Mix well. Combine water, soda and vanilla. Pour over batter, mixing well. Pour into 2 well-greased and floured cake pans. Bake at 350° for about 30 minutes.
Spread 2 packages of cream cheese on bottom of a pie plate. Layer chili with beans on top of cream cheese and shredded Monterey Jack cheese on top of chili. Bake at 350° for approximately 15 minutes or until cheese is melted. Dip with tortilla chips!
Mix ingredients together well. Pour into tube pan and bake at 350° for approximately 40 minutes or until done. Pour powdered sugar icing over top.
Mix all ingredients in a large bowl. Melt butter in bottom of 9 x 13-inch casserole. Bake at 350° for 30 to 35 minutes. Cut into squares and serve.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in bananas. Combine flour and next 3 ingredients. Add to creamed mixture, alternately with milk. Beat until blended. Stir in mini morsels. Spray Pam on the bottom of each cup of a muffin tin. Pour in batter until 2/3 full. Bake at 350° for 15 to 20 minutes. Makes about 18 muffins.
Grind shrimp in blender or food processor. Combine margarine and flour in saucepan. Add milk and salt. Stir until thickened. Add lemon juice, Tabasco, white pepper and shrimp. Add sherry to suit your taste. Serve hot with lemon slices.
Drain cherries; set aside. Combine together all of the above ingredients, except cherries and graham crackers; refrigerate for 1 hour. Use 1 teaspoon of dough around each cherry. Roll in hand until cherry is covered. Roll in crushed graham crackers. Refrigerate until served.
Cream butter and Crisco. Add sugar and beat well. Add eggs, one at the time and vanilla. Reserve 1/4 to 1/2 cup flour to flour nuts. Sift remaining flour and baking powder and add to creamed mixture alternating with milk. Start and end with flour. Fold in nuts.
Preheat oven to 350°. Cream Crisco, sugar, add eggs, vanilla and almond extract, beat well. Add flour, baking powder, salt and nuts. Mix. Form dough into 1-inch balls. Press each ball around kiss so it is completely enclosed like a chocolate covered cherry. Bake 12 minutes on ungreased cookie sheet. Cool on wire racks. Frost or decorate as desired. Makes 3 1/2 to 4 dozen cookies.
Soften the 8 ounces of cream cheese (or 3 ounces, depending on how much fruit you have). Mix with a beater. Beat in pineapple juice and confectioners sugar until sweet. Add just enough juice, until it is the thickness you want. Refrigerate. Very fast and delicious with fresh fruit.
Cream together adding milk slowly. You may need a little more milk as you mix them together. Spread over cool cake.
Remove ends and strings from pea pods. Cut chicken into bite-size pieces. Combine chicken with 2 tablespoons soy sauce and 2 teaspoons sherry. Cover and marinate in refrigerator for at least 30 minutes. Combine remaining soy sauce, broth, cornstarch and sugar in covered jar. Shake and set aside. Combine mushrooms, pea pods and 1 teaspoon oil. Stir-fry 2 minutes. Add green onions and water chestnuts. Stir-fry for 30 seconds. Remove vegetables. Combine marinated chicken with 1 teaspoon oil in skillet and spread in single layer. Cook over medium heat until moisture evaporates and chicken cubes begin to brown. Turn to brown evenly. Shake up broth mixture and stir into the chicken. Cook and stir until sauce thickens. Return vegetables to pan. Cook and stir until heated through. Stir in nuts at last minute. Serves 4. Contains 270 calories.
Mash the pulp from the avocado. Mix with the lemon juice, garlic juice, salt and pepper to taste, mustard, melted butter and vinegar. Cut the hard-boiled eggs in half and remove yolks. Put yolks through sieve and add to avocado mix. Taste for seasoning and fill egg whites.
Lightly salt chicken, coat with flour and fry until cooked. Boil first four (4) ingredients until mixture just thickens. Add green onions after heat has been turned off. Either dip chicken in sauce or pour sauce on chicken and serve.
Combine sugar, butter and evaporated milk in an electric skillet. Set temperature at 275° to 280°. Bring to a boil for 5 minutes, stirring constantly. Turn off and add marshmallows, peanut butter and vanilla. Stir until blended. Pour into 8 x 8-inch buttered pan. Let set.
Cook spaghetti in salted water until firm, approximately 10 to 12 minutes. Drain and rinse in cold water to stop cooking process. Drain well. Add the vegetables and seasonings. Toss several times. Chill in refrigerator. Serve cold. Delicious.
Preheat oven to 425°. In small bowl, combine seasoning. Place 2 tablespoons melted butter in 10-inch nonstick skillet. (If handles are not ovenproof, wrap with foil.) Arrange 1/3 of the potato slices into a circular pattern in skillet. Sprinkle with 1/4 teaspoon seasonings, 4 teaspoons butter and 1 tablespoon onion. Repeat layers twice. Cover tightly with foil. Press layers down. Bake 20 minutes. Uncover and bake 20 minutes or until potatoes are tender.
Crust: Mix cookie mix according to package directions. Spread cookie mix on a lightly greased pizza pan and bake at 350° for 10 minutes. Cool.
Heat oven to 200°. Divide popcorn into two ungreased cake pans. Heat sugar, butter, corn syrup and salt, stirring occasionally until bubbly around the edges. Cook on medium heat for 5 minutes. Remove from heat. Stir in Soda. Pour on popcorn. Stir until coated.	Bake 1 hour stirring every 15 minutes.	Can add peanuts if desired.
Mash avocado with fork. Pour in Wesson oil and garlic powder. Dice tomatoes, lettuce and celery; add onion. Mix together. Add a little salt and pepper.
Simmer melted margarine and brown sugar for 8 to 10 minutes. Add salt, vanilla and milk and simmer for 10 minutes. Add mixture to powdered sugar. Beat until cool. Spread on cake. You can heat this frosting in microwave until warm.
Combine sugar, cream of tartar, salt and water in a small saucepan. Bring to boil over moderate heat, stirring constantly until sugar dissolves. Boil without stirring to 240° on candy thermometer or until a soft ball forms in cold water. Set syrup aside.
Put chicken in 13 x 9-inch pan. Mix sour cream, cream of chicken soup and broth. Pour over chicken. Add salt to taste. Crumble 1 sleeve of crackers and put on top. Pour melted margarine on top. Bake at 350° about 45 minutes.
Cream first 4 ingredients. Add flour and baking powder. Save 1 cup of dough. Grease an 11 x 16 x 1-inch pan. Spread dough. Add pie filling. Pour here and there over dough. Take reserved cup of dough and spoon over filling. Bake at 350° for 35 to 40 minutes. Cool and sprinkle with powdered sugar.
Mix flour, brown sugar, margarine and pecans. Bake at 350° for 20 minutes, stirring occasionally. Remove from oven and press firmly into 13 x 9-inch dish. Cool. Save 1/4 cup crumbs for top.
On a lightly floured surface, roll pastry to a 12-inch circle. Place in a 9-inch plate. Turn under edge; flute.
Mix all ingredients and pour into crusts. Bake at 275° approximately 1 hour, until lightly browned.
Dissolve bouillon in water. Cook onion in butter or margarine until tender. Blend in flour and seasonings. Add milk and bouillon gradually. Cook over medium heat, stirring constantly until mixture thickens. Add crabmeat and heat, but do not boil. Garnish with parsley. Serves 6.
Mash cooked squash and onion; mix other ingredients well and mix with squash. Pour into greased 1-quart casserole. Bake at 375° about 40 minutes. Yields 6 servings.
Fry bacon. In a separate pan, brown garlic with olive oil on low heat. Add bacon, basil and wine to garlic mixture when garlic is lightly browned. In another large serving bowl, add beaten eggs, cheese, parsley and salt and pepper. Cook spaghetti; drain and put on top of egg mixture. Stir well. Add garlic mixture. Serves 4.
Saute beef in pan until it loses red color. In a 2 qt. casserole, place sliced potatoes on bottom, place onions over these. Add can of kidney beans and broth. Next add ground beef and then empty tomato soup over all. Lightly salt and pepper each layer.
Mix all ingredients together. Drop from a spoon onto a cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 6 dozen.
Cook together rice and bouillon. Add oil and soy sauce. Stir and chill. Just before serving or a few hours earlier, add 2 cups chicken, bean sprouts, mushrooms, onions, pimientos. Stir together and serve.
Cube cheese and melt in microwave, stirring every minute. Add Ro-Tel and chili; heat. Serve warm with corn or tortilla chips or use as a sauce over Mexican food.
Combine oil, vinegar, parsley, onion, salt and pepper. In a bowl (glass is beautiful) layer the warm potato slices (with skins on) and the dressing. Cover and let stand at room temperature, at least 30 minutes. Just before serving, add beans, ham, lettuce and radishes. Toss and serve.
Preheat oven to 350°. In a bowl, beat butter and sugars until light and fluffy; add egg. Combine flour and baking soda; blend into creamed mixture. Stir in M&M's baking bits, raisins and nuts. Drop rounded tablespoon of dough (1 1/2-inch ball) about 2-inches apart onto greased cookie sheets. Bake 13 to 15 minutes. Cool 2 to 3 minutes on cookie sheets before transferring to wire racks to cool thoroughly. Store in tight container. Makes about 32 cookies.
Brown ground beef, celery, onion and green pepper in oil. Mix cornstarch, water, bouillon cube, soy sauce and salt. Add to beef and vegetable mixture. Cook over medium heat until clear and thickened. Add cabbage and cook until done. Just before serving, add bean sprouts, mushrooms and water chestnuts. Serve on cooked rice.
Heat garlic butter. Spoon on bread, sprinkle with grated cheese. Place under broiler for 1 to 2 minutes. Turn bread and repeat on other side. Watch carefully. Burns easily.