HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 12-inch skillet in hot oil, brown chicken. Remove chicken. Add remaining ingredients to the skillet and mix well with the drippings. Turn into an ungreased 13 x 8 x 2-inch baking dish and top with chicken, skin side up, in a single layer. Bake, uncovered, in preheated oven at 325° until the chicken is tender, browned and the skin somewhat crisp, about 1 hour. Sprinkle with salt and pepper. Serve with potatoes or dumplings, because the mixture is juicy. Serves 4 to 6.
Heat oven to 450°. Spray muffin pans, corn stick molds or skillet with Pam. Sift together first 5 ingredients. Mix oil with buttermilk and add to dry mixture; stir until smooth. Pour batter into greased pans (fill muffin cups and corn stick pans about 2/3 full; for corn pone, pour batter into greased skillet about 1-inch deep). Bake 20 to 25 minutes until as brown as desired on top.
Place ingredients in double boiler and beat. Place container over rapidly boiling water. Beat steadily with wire whisk or rotary beater until the meringue will hold a peak (6 to 8 minutes). Remove the container from heat and continue to beat for 3 minutes. Fill the pie shell with 2 to 3 cups hulled strawberries or other tart fruit. Cover with meringue. Swirl on top for a professional effect. Place pie under broiler to brown top lightly, if desired. When cool, chill pie.
Mix only half amount of water called for on Kool-Aid directions. Then proceed to add remaining liquids. Stir until well blended. Chill until ready to serve. At serving time, add the sherbet and stir lightly.
Heat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons melted margarine until smooth. Add next 4 ingredients; mix well.
Mix 1 cup sugar, shortening, molasses and water in large bowl. Stir in remaining ingredients except sugar. Cover and refrigerate at least 2 hours. Heat oven to 375°; roll dough 1/4-inch thick on well floured surface. Cut into 3-inch circles; sprinkle with sugar. Place about 1 1/2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched, 10 to 12 minutes. Cool 2 minutes. Remove from cookie sheet. Cool completely.
Mix butter, sauerkraut and onion and simmer for 1 hour. Cook noodles for about 15 minutes. Add to sauerkraut and mix together. Add another 1/2 lb. of butter while mixing.
Mix all ingredients in casserole dish. Heat in warm oven. Serve with vegetables, chips or snack crackers. I like to use grated peppers and onions instead of chopped.
In a shallow bowl, combine the butter and soy sauce. In another bowl, combine the cracker crumbs, ginger and salt. Dip chicken strips in butter mixture, then roll in crumbs until coated on all sides. Place in a single layer on a greased baking sheet. Bake at 450° for 10 minutes or until juices run clear.
Brown sausage; crumble and drain, reserving drippings. Add margarine to drippings to measure 1/4 cup. Set sausage and drippings aside. Combine flour, baking powder, salt and sugar in medium bowl. Mix egg, milk and 1/4 cup drippings. Stir well. Add liquid mixture to dry mixture and stir until moistened. Stir in cheese and sausage. Spoon into paper lined muffin pans 3/4 full. Bake at 375° for 18 minutes. Makes 1 dozen.
Sift together flour, soda and baking powder. Place rest of ingredients in pan and bring to a boil for 5 minutes. Cool thoroughly. Preheat oven to 325°. Add sifted ingredients to cooled mixture and blend well. Bake 45 minutes in a greased loaf pan.
Beat shortening and sugar together until light and fluffy. Add food coloring, vanilla and eggs. Beat well. Sift flour, cocoa and salt together more than once. Put vinegar and soda in buttermilk. Add flour and milk to creamed mixture, a little at a time. Mix well. Pour batter into two greased and floured 9-inch cake pans and bake at 350° for 30 or 35 minutes. Watch carefully during the final phase of baking. Cool and ice.
Put ingredients in iron skillet and start heating. Have oven hot and partial parch 2 cups peanuts (about 1/2 done). Take out of oven and dump in skillet of mixture above. Turn stove eye on high. Cook 2 or 3 minutes until syrup is caramel light. Set off stove and add 1 teaspoon soda. Stir for a minute. Pour in 2 greased cookie pans. Smooth down. When cold, break into pieces. Keep in tight covered container.
Combine beef, onion, eggs, Worcestershire sauce, catsup and seasonings and shape into small meatballs (size of a walnut). Bake on cookie sheet.
Cook noodles as directed. Brown ground beef and garlic in large skillet; drain. Mix tomato sauce, tomato paste, salt, oregano and pepper with ground beef. Cover, simmer for 20 minutes. In 9 x 13-inch pan, layer the following: 3 noodles, 1/3 meat mixture, 1/2 cottage cheese and 3 slices Mozzarella cheese. Repeat the first 3 layers, then layer 3 noodles, 1/3 meat mixture and 3 slices cheese. Then top with Parmesan cheese. Bake at 350° for 30 to 45 minutes until top is golden brown.
Mix pretzels, sugar and oleo; press into 9 x 13-inch pan. Bake 10 minutes at 350°. Mix cream cheese and powdered sugar and spread on cool crust. Prepare Jell-O according to package directions. Cool. Stir into cool Jell-O 2 packages of frozen strawberries. Put this mixture on top of cheese mixture. Top with Cool Whip. Let stand in refrigerator 24 hours. Top with fresh strawberries.
Chop cabbage and onion. Mix remaining ingredients in saucepan and bring to a boil. Pour mixture over cabbage. Mix. Place in covered jar and refrigerate. Best if left to marinate for 24 to 48 hours. Re-mix every 24 hours, you let it marinate. Will keep for 2 weeks.
*Examples: Chocolate cake mix, cherry pie filling; lemon cake mix, peach pie filling.
All ingredients are to be ground on an ole-timey sausage grinder very fine. Cover with red vinegar. Bring to a boil. Cook to turn peppers and brown about 10 minutes. Makes about 15 to 16 pints canned.
Mix ingredients together making sauce. Place chicken in casserole dish. Baste with 1/2 of the sauce. Cover and cook at 325° for 30 to 40 minutes. Add remaining sauce and cook uncovered for 30 to 40 minutes until browned. May use drumettes.
In frying pan, saute onions in butter until translucent. Mix flour, salt and pepper. Dredge chicken in flour. Add chicken to onions and saute until pink color is gone. Put all ingredients into pot and cook for about an hour. When done, eat with rice and vegetables.
Wash and sort beans. Combine beans and cold water in 6 quart saucepan. Bring to a boil and boil 2 minutes. Remove from heat and let soak 1 hour.
Reserve 2 cups flour to roll gumdrops, raisins and nuts in. Cream butter and sugar. Add eggs; mix well. Add dry ingredients and applesauce. Dissolve baking soda in 1 tablespoon hot water and add gumdrops, raisins and nuts. Use 2 bread pans or 1 tube pan. Bake at 300° to 350° for approximately 2 hours.
Use your lemonade can for all measurements. Mix all together and freeze until slushy or overnight. (If frozen, defrost for one hour; break into a slush.)
Brown ground beef; drain. Cook yellow rice according to directions on bag. Mix ground beef with Chili-O mix. Layer ground beef and rice; top with Cheddar cheese soup. Top with crushed corn chips. Brown in 400° oven for 20 minutes, or until cheese bubbles.
Combine soup and cheese; heat over low heat until cheese is melted. Cook bacon and onions together. Drain on paper towels. Break bacon into small pieces. Add to soup mixture. Add half and half; simmer over low heat for 1/2 hour.
Preheat oven to 350°. Cream margarine or butter with sugar. Mix in eggs and bananas until well blended. Add dry ingredients; mix well. Stir in chocolate chips, cherries and nuts. Divide batter into 2 greased loaf pans. Bake 50 minutes.
After browning and draining meat, add onion and simmer until transparent. Combine with remaining ingredients and place in a large casserole dish. Top with raw bacon strips and bake, uncovered, at 325° for 1 1/2 hours.
In 1 1/2-quart casserole, stir together sugar, cornstarch and water until well blended. Stir in pineapple, pepper, pimiento, garlic, vinegar, soy sauce and Tabasco and microwave 5 to 7 minutes on High, stirring every 2 minutes, until thick and clear. Let stand 5 to 10 minutes to develop flavor.
Mix together the Jello and Cool Whip, then add pineapple and oranges after draining off the juice. To this mixture add the cottage cheese and stir together mixing well. Place in refrigerator overnight.
Place 1 cup sugar in a frying pan and let melt until a brownish syrup forms. Add the 1/2 cup water to syrup and let boil until mixture is melted. Mix the other cup of sugar, flour, salt, milk, slightly beaten egg yolks and melted syrup in double boiler. Cook until mixture is thick. Add butter and vanilla and pour into cooked pie crust. Use egg whites for meringue. This makes a large pie.
In large mixer bowl, stir flour, soda and salt. Add remaining ingredients, except candy, and beat at low speed of mixer until well combined, scraping bowl occasionally. Chill dough 30 minutes.
Combine the apple juice and rum in a small punch bowl. To serve, ladle into cups. Top with a dollop of whipped cream and a sprinkling of cinnamon. Easy to double. Yield: 12 servings.
Layer cabbage and onion in a large bowl. Sprinkle with 1 1/2 cups sugar. Do not stir.
Melt chocolate chips and peanut butter together over hot water (double boiler). When melted, gently pour over cereal. Let cool some, then add sugar to coat. Let set, then add more sugar.
Drain crushed	pineapple and reserve juice. Dissolve Jell-O with 3 cups boiling water. Add another cup liquid of pineapple juice and	water.	Stir in crushed pineapple and grated carrots. Pour into mold or 10-inch Corning Ware dish. Refrigerate until firm.
Place ingredients in an oblong baking pan. Do not stir. Bake in oven at 225° for 1 hour.
Cook broccoli. Drain and add other ingredients. Top with Ritz cracker crumbs and dot with margarine. Bake at 350° for 30 minutes.
Into a punch bowl, pour the pineapple juice, white soda and champagne or sparkling grape juice. Add ice cubes. Stir. Makes one punch bowl full.
Heat to boiling. Pour over sliced cukes. Add a clove of garlic in each jar; seal.
Pack fresh cucumbers in jars. To each quart, add sugar and salt. Fill each jar 3/4 full of vinegar. Finish filling with water. Seal. Place jars in a cold water bath; bring to a rolling boil. Remove from heat; tighten lids.
Combine first 9 ingredients. Bring to a boil and boil for five minutes.
Mix all ingredients until smooth. Pour into saucepan and heat at low temperature. Do not boil or soup will curdle. Makes 3 to 4 servings.
Mix peanut butter, cream cheese, powdered sugar, milk and Cool Whip together. Pour into graham cracker or chocolate crusts. Freeze. Makes two 9-inch pies. Remove from freezer a few minutes before serving. Drizzle chocolate syrup over pie.
Mix cream cheese, vanilla and sugar at medium speed with electric mixer until well blended. Add eggs; mix well. Add chips. Pour into crust. Bake at 350° for 40 minutes, until center is set. Cool. Refrigerate 3 hours or overnight.
Add to remaining mixture. Sprinkle crumbs on top. Bake in 350° oven for 45 minutes in greased and floured 8-inch square pan.
Cover summer squash with onion in small amount of boiling salted water until crisp-tender. Drain well. Combine soup and sour cream; stir in carrots. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of stuffing mixture in 12 x 8-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes. Makes 6 servings.
Preheat oven to 350°. Beat eggs and milk until foamy; set aside. Place bread in buttered 9 x 13-inch pan. Sprinkle cheese over bread. Put bacon, mushrooms and onion over cheese. Pour egg mixture over and let stand 8 hours or overnight. Bake, uncovered, for 45 minutes or until crispy. Egg mixture should be firm.
Cream the margarine, sugar and cocoa. Beat well. Add eggs, one at a time, beating well after each addition. Mix in flour, coconut, nuts and vanilla. Bake in greased and floured sheet cake pan at 350° for 30 minutes. Remove from oven and ice with Marshmallow Creme.
Saute zucchini, onion, and garlic in 1 teaspoon of margarine for 5 minutes. Mix all remaining ingredients until well blended. Form into six patties and brown in pam and margarine for about 3 minutes per side. Serve with lemon and cole slaw.
Bake cake mix as directed on box. Take cake out of oven and punch holes in cake. Then pour Eagle Brand milk and cream of coconut on top of cake. Then cool. Mix Cool Whip and coconut together and spread on top of cake. Refrigerate.
Cut bacon in small pieces and brown. Add remaining ingredients and cook for about 1/2 hour.
Mix dry ingredients. Add lemon juice and grated rind. Beat egg yolks. Combine with milk. Strain. Combine with lemon mixture. Fold in stiffly beaten egg whites. Pour into oiled custard cups. Set in pan, surrounded with hot water and bake at 325° for 40 minutes. Result is a custard bottom with sponge cake topping. Serve warm.
Cook sugar, syrup and water at 250°, then pour over egg whites and beat until thick.
Wash and slice potatoes into 1/4 inch wedges. Mix all ingredients. Pour mixture over potatoes. Bake 40 minutes at 350° in oven.
Drain all fruit. Toss fruit with whipped topping and cottage cheese. Refrigerate overnight.
Pour boiling water over shortening, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle yeast into lukewarm water and stir until dissolved. Combine with egg mixture; add flour and blend well. Cover and place in refrigerator at least 4 hours (before rolling out).* Use a large bowl. Three hours before baking, shape with only enough flour to handle. Place on greased sheet. *Let rise 3 hours, uncovered. Bake at 425° for 12 to 15 minutes.
Beat eggs. Add remaining ingredients, mixing well. Place in ovenware bowl or pan, shaping into a round or oblong loaf. Add ketchup and several strips of uncooked bacon over loaf. Bake uncovered at 325° until done, approximately 1 hour, depending on width of loaf.
Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat after each. Add chocolate and vanilla and mix well. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour in three 8 or 9-inch pans. Bake in moderate oven (350°) for 30 to 40 minutes. Cool. Frost tops with the icing.
Heat oil in large skillet. Add celery, onion and pepper. Stir about 2 minutes. Add tomatoes and water. Bring to a boil. Add rice. Stir, cover and let stand 5 minutes. Add kidney beans and stir until heated. Makes 4 to 6 servings.
Dice potatoes. Cook with salt until barely tender. Add a cup of thin cream and a paste made of cornstarch or flour, some celery seed and pepper. Put a tablespoon of butter in each soup dish and fill with the soup. Eat with oyster crackers or saltines.
Cook noodles and drain. Grease 9 x 11-inch cake pan with Pam. Dump noodles and mix milk, eggs and salt and pepper to taste. Pour over noodles. Place cheese in and on top of noodles. Dot with butter. Cook 50 minutes in 350° oven.
Beat eggs. Add salt and water. Melt margarine or butter in large skillet over medium heat; cook and stir vegetables in margarine for 2 minutes. Pour on egg mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that uncooked portions can flow to bottom. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. Makes 2 large servings. Good for a fast, last minute meal.
Combine first 5 ingredients in a 3 quart saucepan. Cook to soft-ball stage, 240° on candy thermometer, stirring constantly. Cool slightly. Add vanilla and nuts. Beat until mixture loses its gloss. Drop by teaspoonfuls onto waxed paper. Yield: 3 dozen.
Cook water, sugar and cornstarch until thick. Add one box of strawberry Jell-O while hot. Cool and add 1 quart strawberries; put in baked pie shell. Add Cool Whip.
Beat egg whites until stiff. Slowly add sugar to egg whites while still beating. Fold in soda crackers, baking powder, pecans and vanilla. Spoon mixture into a buttered 9-inch pie pan. Cover the sides and bottom of pan with mixture so that it looks like fat pie shell. Bake at 325° for 30 minutes. When cooled, put pie shell in refrigerator overnight.
Bake for 45 minutes at 350 degrees in a 9 x 13 pan. Test for doneness with a toothpick.
Mash squash. Mix in remainder of ingredients and bake in a 9 x 13-inch dish at 350° for 30 minutes or until golden brown.
Preheat oven to 450°. Cream shortening until fluffy. Add sugar and molasses; beat until light. Beat in eggs. Sift baking powder, baking soda, flour and salt together. Add to creamed mixture. Stir in buckwheat groats and buttermilk. Only stir until dry ingredients are moist. Add nuts (optional). Grease 2 1/2-inch deep muffin pans. Fill 1/2 to 2/3 full. Bake 20 minutes, until brown.
Cut shortening into flour and salt. Add egg and water. Mix and sprinkle vinegar over dough. Roll up and chill before using. Makes 3 pie crust pastries.
Brown chuck; put aside. In new pan, put in chicken; brown. Add chuck and rest of ingredients. Cover; simmer 1 1/2 hours. Serves 6 to 8.
Put water in a pan. Put noodles in the pan to boil. Boil for 2 hours. When they are done, put the mix on it. Stir 3 times and eat.
Crumble sausage in a large skillet or saucepan. Cook over medium heat. Add onion. Cook until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour. Cook over medium heat about 6 minutes. Stir in milk. Add seasonings. Cook until thick. Spoon over biscuits.
In a large bowl, mix all but shrimp and crab. Add crabmeat and mix well. Add shrimp and mix well. Spoon into greased 2-quart casserole. Sprinkle with seasoned bread crumbs. Bake at 350° uncovered for 40 to 45 minutes.
Blend all ingredients in food processor or blender until fairly smooth. Cover and refrigerate overnight. Serve with any cold seafood.
Melt margarine in a pan; add Rice-A-Roni and brown. Add 2 cups hot water, soup and season packet. Mix well. Pour into a casserole dish; place chicken on top. Bake, covered, at 350° for 1 hour.
Mix together all ingredients. Cook in microwave for 2 minutes; stir, 2 minutes, stir and then 2 more minutes. Store in airtight container for freshness.
Simmer the first 8 ingredients in covered saucepan for 25 minutes. Add remaining ingredients to soup, cover and simmer 20 minutes.
Melt Velveeta. Drain jar of pimiento; add to cheese. Mix in Miracle Whip and sugar. May need more Miracle Whip and sugar to taste. Can be served on bread, with crackers or vegetables.
Line sides of a 6 to 8 cup glass bowl with cake slices, cut about 1/4-inch thick. Drain apricots, reserving 1/3 cup juice. Mix juice with sherry; drizzle over cake. Set aside several apricot halves for garnish. Measure custard powder into 4 cup measure. Gradually add milk, stirring until smooth. Blend in sugar, almond extract, orange rind, raisins and almonds. Microwave at High 5 minutes, stirring once. Microwave at High 2 minutes more, or until mixture boils and thickens. Cool. Gently stir in apricots. Pour over pound cake slices in bowl. Chill.
In saucepan heat milk and mix together the remaining ingredients well. When milk is heated, add the mixed ingredients. Cook until thick. When thick, pour into baked pie shell. Bake at 350° for 5 to 10 minutes in a preheated oven.
Mix Crystal Light fruit drink mix according to package directions. Add equal amount of sugar-free cranberry juice. Freeze in wide mouth containers. Thaw slightly (about 1 hour before serving time) to a slush consistency. Combine with chilled sugar-free 7-Up in punch bowl. Garnish with mint leaves.
Cook onion and garlic in hot oil until tender but not brown. Stir in the next 8 ingredients, simmer uncovered 30 minutes; remove bay leaf. Add Italian Meat Balls and continue cooking 30 minutes longer. Serve over hot spaghetti. Makes 6 servings.
Cook meat and drain real good. Cube cheese and stir into meat until melted. Add oregano and garlic (minced or salt) to taste. Spread on rye cocktail bread. Place on cookie sheet and place in freezer on cookie sheets until frozen. Then remove and place on foil in Tupperware containers and return to freezer until ready to use. When ready to serve, place directly from freezer to oven. Bake at 350° for 10 minutes or microwave 1 minute or perhaps more, depending on oven.
Crush graham crackers. Place all ingredients in a bowl and mix with fork until moistened. Press into a pie pan that has been sprayed with Pam. Makes one 8 or 9-inch crust (8 servings).
Melt oleo, cocoa, oil and water. Pour on sugar, flour and vanilla; stir. Add eggs; mix well. Add sour milk; stir well. Pour into well greased and floured cookie sheet. Bake in 350° oven for 20 minutes. Frost cake while hot.
Brown meat in skillet. Combine other ingredients in 2 1/2-quart baking dish. Bake 45 minutes at 375°.
Drain oysters. Grease a 2-quart casserole dish. Place a layer of cracker crumbs, then a layer of oysters. Sprinkle salt and pepper. Repeat layers, having top layer cracker crumbs. Pour milk over all. Bake at 350° for approximately 30 minutes or until brown.
Rinse beans. Combine beans and water in Dutch oven. Cover and boil 2 minutes; remove from heat. Let stand 1 hour or overnight. Add salt. Simmer, partially covered, for 1 hour, or until beans are tender. Drain, reserving 3/4 cup of liquid. Cut bacon into 1-inch pieces. Combine uncooked bacon, brown sugar, molasses, onion and dry mustard in slow cooker. Add 3/4 cup reserved liquid. Cover; cook on low for 10 hours or on high for 4 hours, stirring occasionally.
Place cauliflower in saucepan in 1-inch of boiling water with juice of 1/2 lemon; cook until tender, 5 to 10 minutes. Drain and place on serving platter. Sprinkle cauliflower with margarine and remaining lemon juice. Combine Parmesan cheese and paprika; sprinkle over cauliflower. Season to taste with salt and pepper. Top with sieved egg and parsley. Contains 110 calories per serving.
Heat oven to 425°. Mix sugar and spices; mix lightly through apples. Heap into pastry lined pie plate. Dot with butter. Cover with top crust which has slits cut in it. Seal; bake 50 to 60 minutes until crust is browned and apples are cooked.
Cook chicken breasts in water and salt and pepper until done. Take chicken off bones. Put a large piece of chicken on large end of roll and roll it up. Line in casserole dish.
Let cheese sit out for 2 to 3 hours. Mix all other ingredients except nuts. Roll into a ball. Place nuts on waxed paper and roll cheese ball over this to cover in nuts. Refrigerate.
Cook noodles as directed on package; drain and place noodles in buttered 13 x 9-inch pan. Cover with turkey and broccoli. Sprinkle half of the cheese. Blend soup and water. Pour over noodles, turkey and broccoli. Sprinkle on remaining cheese. Bake at 350° for 25 minutes. Top with French fried onions.
Brown ground beef. Add onion, garlic, Ragu sauce, tomatoes and mushrooms. Simmer for 20 minutes. Cook shells.
Line cookie sheet with foil; brush foil with margarine. Place margarine, sugar and water in large skillet. Cook on high until the mixture turns the color of coffee with cream. Stir continuously. Pour onto foil-lined cookie sheet. Sprinkle the chocolate chips on top and spread around. When hard, break into pieces.
Using a spatula, combine all ingredients in a medium bowl. Serve chilled with assorted vegetables, crackers and cheese cubes.
Beat sugar, lemon juice, flour, cornstarch and eggs. Add some lemon rind. Spread over baked layer and bake at 350° for 20 minutes or until set. When cool, sprinkle with powdered sugar.
Add all ingredients to beaten eggs. Beat until smooth. Grease and flour cookie sheet. Pour thin layer of batter onto sheet. Bake at 275° until done.
In large pot, saute onion in oil for 3 minutes. Add water and bouillon cubes; boil until cubes dissolve. Add noodles and boil uncovered for 3 minutes. Stri in broccoli, salt and garlic. Cook 4 minutes. Add milk, cheese and pepper. Cook until cheese melts.
Fry bacon until crisp; drain and crumble on paper towel. Finely chop broccoli and onion; toss with raisins and sunflower seeds. Mix mayonnaise, vinegar and sugar and add. Mix in crumbled bacon last. This salad will keep for days in the refrigerator.