HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Dip chicken in soup broth; coat with bread crumbs. Set aside. Combine sour cream, egg, garlic and flour and stir until smooth. Stir in soup pieces, onion, spinach and half cheese. Spread in casserole; top with chicken and remaining bread crumbs. Bake 35 minutes. Add rest of cheese on top and bake 10 to 15 more minutes.
Combine flour, baking powder, baking soda and salt. Stir in sugar. Add dates, nuts and pineapple pieces. Stir well to coat with flour mixture. Beat eggs until foamy and light yellow (about 3 minutes). Stir eggs and brandy flavoring into fruit-flour mixture. Mix well. Pour into greased and paper-lined 9 x 5 x 3-inch loaf pan. Bake in 300° oven for 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, peel off paper and finish cooling on rack. Keeps well. Tightly wrapped, will keep up to 2 months.
Fry bacon until crisp; crumble and set aside. Saute onions in bacon drippings until tender. Add bacon and remaining ingredients. Simmer 5 to 10 minutes or until thickened and heated thoroughly.
Cream shortening and sugar thoroughly. Add eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture, stir in nuts and raisins or dates. Pour into 2-quart greased loaf pans. Bake at 350° for 1 hour.
Slice tomatoes at least 1/2 inch thick, coat with seasoned flour then dredge in egg wash (egg and milk mixed well together). Coat with either type of meal. Fry until golden brown. Serve hot or cold. Yield 6 to 8 servings.
Mix sugar, cornstarch and water in saucepan; stir constantly, cooking until thickened. Remove from heat; stir in gelatin until dissolved. Pour over strawberry halves; mix well. Pour into pie shell; refrigerate until set. Top with cream. Serves 6 to 8.
Combine all ingredients in crock-pot or double boiler. Simmer at least 2 hours.
Mix well and drop by tsp onto ungreased cookie sheet. Bake at 350 degrees until light brown.
Scald milk; add sugar, butter and salt and cool. Dissolve yeast in water. Add to cooled milk mixture. Beat in egg, cheese, thyme, marjoram and 3 cups of flour until smooth. Stir in remaining flour and knead well. Allow to rise once in bowl and once in pans, covered, until double in bulk. Bake at 375° for 35 minutes. Makes 2 loaves.
Mix butter, half and half, parsley, salt, pepper, mushrooms, peas and cheese. Heat but do not boil. Mix with the cooked tortellini. Serve with pork cutlet.
Stir cold water in meal; add salt. Add boiling water. Stir. Put in a loaf pan. Cool. Cut. Roll in flour. Fry in hot Crisco until golden brown.
Mix together and make small meatballs. Brown in skillet. Remove to chafing dish. Combine 1 cup hot catsup and 7 ounces apple jelly and pour over meatballs.
Stir together yogurt, applesauce, powdered sugar, vanilla and cinnamon, nutmeg or ginger. Chill until serving.
Brown meat, drain and set aside. Blend mayonnaise, milk, eggs and cornstarch or flour until smooth. Stir in meat, Cheddar or Swiss cheese, onions or fresh pepper and salt. Use pre-made Ritz pie shells. Prebrown pie shell about 5 minutes. Bake at 350° for 30 to 45 minutes or until knife comes out clean.
Cream butter until softened; add sugar, pecans and flour. Mix well. Shape into balls, using about 1 tablespoon of dough for each cookie. Bake in slow oven at 300° on an ungreased baking sheet for 45 minutes. Roll in confectioners sugar when first taken out from the oven and then again when cooled. Makes 4 dozen cookies.
Mix and let set in refrigerator for 30 minutes before cooking. Drop by spoonfuls or roll into small balls and fry in hot oil until brown.
Microwave potatoes until soft. Scoop out middle and place in a bowl to cool. Add all the ingredients and mix well until mixture is smooth. Wet hands and roll into balls and deep fry in a skillet until golden brown.
Mix wet ingredients together, mix dry together. Combine the two mixtures. This will not look like "regular" cake batter. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes.
Place 3 family-size tea bags or 9 cup-size tea bags in gallon jar and fill with cold water. Cap loosely and place in hot sunshine for 3 to 4 hours. Remove tea bags. Serve over ice.
Mix all ingredients and ladle onto hot greased frying pan. Serve stuffed with ice cream, peanut butter and jelly, bananas, sausages or anything you like. They are just like a crepe.
Mix cheese, crumbs, parsley, salt and pepper. Cut fillets into pieces and dip into beaten egg mixed with milk, then roll in dry crumb mixture. Cook in hot margarine only until lightly browned on both sides. Put in shallow baking pan and bake in a preheated 350° oven for 25 minutes. Serve with a little vinegar. (We prefer malt vinegar.)
Cook and drain noodles. Saute onion, celery and green pepper in butter. Brown ground beef; drain, then mix in tomatoes and tomato sauce. Then put all else in and mix. Butter a roaster pan; put layer of sauce mixture, layer of noodles and end with sauce. Sprinkle with cheese. Bake at 350° for 45 minutes.
Chop broccoli into small bite size pieces. Drain water chestnuts and add to broccoli. Crumble bacon into mixture. Add finely chopped onion and celery to mixture.
In large bowl, combine rotini and remaining ingredients; toss to mix. Cover; chill thoroughly. Toss gently before serving. Refrigerate leftovers. Makes 6 to 8 servings.
Boil peeled and quartered potatoes in salted water until tender. Drain and replace in pot. Allow to cool for 5 to 10 minutes. Mash potatoes together, adding eggs, one at a time. Add enough eggs, until mixture has a yellow tint. Stir in salt, pepper and grated cheese to taste. Fold in cubed Mozzarella.
Mix vegetables. Boil sugar and vinegar for about 2 minutes, not any longer. Pour over vegetables, mix well. Refrigerate for 24 hours or longer.
Mix all together, folding mayonnaise and Cool Whip in very lightly. Let marinate one hour before serving.
Bring margarine, Crisco, cocoa and water to boil. Combine flour, sugar, soda and cinnamon. Pour hot mixture over flour mixture; mix well. Add eggs, buttermilk and vanilla. Bake 30 minutes at 400° on sheath pan.
Layer carrots, celery and onion in a bowl. Combine the remaining ingredients and pour over the vegetables. Let stand overnight. Will keep three weeks in refrigerator. Drain before serving or use slotted spoon.
Melt oleo. Add cocoa, sugar, eggs and flour. Mix well all ingredients. Add vanilla. Bake in 9 x 9-inch or 9 x 13-inch pan at 350° for 20 minutes.
Combine eggs, oil, vanilla, and zucchini. Mix well. Add remaining ingredients and stir until moist, pour in greased and floured pans. Bake at 350° for 45 minutes to 1 hour. Makes 2 loaves.
Season to taste with 2 Chronicles 9:9. This is a nut and fruit cake and should be baked in a slow oven in a tube pan. Try it and you will be glad you did.
Combine all in saucepan. Cook over medium heat until steaming. Serve hot or cold. Refrigerate leftovers.
Mix together; form 1-inch balls. These may be frozen for later use, or bake at 325° for 20 minutes.
Combine all ingredients; cover with Saran Wrap and chill at least 2 hours. Shape into ball and coat with parsley. Serve with crackers.
Brown chicken in margarine. Place rice in dish. Sprinkle with celery, mushrooms, chestnuts, soy sauce, onion soup mix and water. Arrange chicken on top and bake at 350° for 1 hour.
Mix all ingredients together. Pour into a well greased 9 inch pan. Bake at 350° for 30 minutes.
Mix well all ingredients, except crackers and margarine. Pour into buttered casserole dish; top with crushed crackers and dot with margarine. Cook at 350° for 30 minutes.
Preheat oven to 350°. In a casserole dish, crumble up enough Fritos to cover entire bottom. Slice tamales in halves or thirds and place on Fritos. Empty the cans of chili into dish. Make sure there is enough to cover the tamales. Next, sprinkle the shredded cheese on top of the casserole liberally. Finally, crumble up Fritos for the top layer and bake in oven for 25 minutes.
Mix eggs and oil together. Add cake mix and instant pudding mix. Add 7-Up, stirring as you pour. Pour into 4 greased and floured 8-inch cake pans. Bake at 325° for 20 to 25 minutes.
Cut chicken in pieces. Mix flour and salt. Roll chicken pieces in flour mixture. Melt butter in frying pan on medium heat. Add chicken pieces to pan. Fry until golden brown, turning pieces to brown on both sides. When chicken is thoroughly done, remove from pan. Leave all the chicken bits in the pan. Pour off excessive butter, if any.
Boil squash and onion; drain and mash. Add butter. Beat milk, egg, salt and pepper, then add to squash mixture. In 9 x 9-inch pan layer squash, dressing crumbs and American cheese; repeat and top with cheese. Sprinkle dressing crumbs on top and bake at 350° for 45 minutes.
Cook rice according to package directions. Combine all ingredients. May be served hot or cold. (I prefer cold.)
Combine the flour and salt into large covered bowl. Cut in shortening until crumbly. Beat egg with 1 cup cold water and vinegar; stir into flour mixture with a large fork gradually. Divide into 3 portions. Store in refrigerator in tightly covered bowl until needed.
Mix thawed strawberries, 1 1/4 cups of sugar, flour and water. Cook until thick. Place in a cool place until rest of pie is ready. Cut bananas into small pieces. Pour lemon juice over them and stir. Let sit until cream cheese is ready.
Preheat oven to 300°. Mix together the two cans of soup and stew beef in a 2 quart oven dish (do not add water to soups). Cut up potatoes and carrots and add to soup mixture. Add peas, diced celery and diced onion. Stir everything together and bake uncovered in 300° oven for 2 1/2 hours. Turn off oven and leave stew in oven for another 45 minutes. Stir before serving.
In a small mixing bowl, stir together eggs, orange juice and brown sugar. Beat with fork until combined. Transfer mixture to a pie plate. Dip bread into mixture, coating on both sides. Let bread stand in mixture 30 seconds on each side or until thoroughly soaked. In skillet or on griddle, cook bread in hot oil over medium heat for 2 to 3 minutes on each side or until golden brown. Serve with syrup. Makes 5 to 6 slices.
Mix the first five ingredients. Freeze to a slush. Pour into punch bowl; add chilled ginger ale. Makes 50 punch cup size servings.
Cook pasta shells. Mix other ingredients together. Pour 1/2 of mixed ingredients over the cooked shells. Mix well. Refrigerate 3 hours or overnight. Just before serving, pour the other half over shells and mix. Serve.
Cook beans for 5 minutes with drained water chestnuts (sliced), bean sprouts (drained), minced onion and salt. Arrange in 2-quart casserole in layers. Repeat layers with mushroom soup, soy sauce, milk and grated cheese. Bake for 25 minutes at 400°.
Remove fat and cut meat across grain into 2 x 1/4-inch strips. Sear meat, a few strips at a time, in margarine; remove from pan. In drippings, saute onion and sliced mushrooms; remove from pan. Stir soup, mustard, and tomato paste into pan drippings. Return meat to sauce, sprinkle with pepper, and simmer approximately 1 hour or until tender. Add onions and mushrooms. Stir in sour cream, sherry, if desired, and Worcestershire. Heat through, but do not allow to boil. Serve with rice. Yield: 6 servings.
In a 3 quart saucepan, melt margarine.	Cream in sugar; add eggs, beating well. Add other ingredients. Bake at 350° for 35 to 45 minutes.
Wash chicken parts well and let drain. Use deep frying pan or Dutch oven to fry in. Pour oil in Dutch oven and let warm up well before placing chicken in oil.
Mix all ingredients together. Pour into a graham cracker pie shell. Bake at 350° for 1 hour and 15 minutes or until cheesecake is set.
Roll biscuits out thin; cover with 2 tablespoons pie filling. Fold over and seal with fork edge. Fry in hot Crisco until brown. Can also use apple pie filling and sprinkle with cinnamon.
In large kettle, brown ground beef and drain. Add potatoes, onion, tomato sauce or crushed tomatoes. Stir in water, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; simmer for 1 hour, or until the potatoes are tender and the soup has thickened. Yields 2 quarts.
Mix softened cream cheese, sour cream and seasonings; spread in dish. Top with a layer of pizza sauce. Sprinkle with chopped onions, green pepper and pepperoni. Top with shredded Mozzarella cheese. Microwave 5 to 7 minutes or until Mozzarella cheese melts. Serve with nachos or your favorite chips.
Cook spinach according to directions. Mix all ingredients together except spinach. Drain spinach well and mix with sauce.
Drain pineapple. Mix all ingredients together. Can use less Cool Whip. Freeze. It will keep for a long time. Re-freeze after used.
Cook potatoes, allow to cool. Combine potatoes and remaining ingredients. Mix well. Sprinkle with paprika.
Combine green peppers, jalapeno peppers, vinegar and sugar in saucepan. Boil for 10 minutes, stirring frequently. Strain through cheesecloth. Add food coloring. Bring to a boil. Add Certo. Boil for 1 minute. Remove from heat. Skim. Pour into hot sterilized jars, leaving 1/2-inch headspace; seal with 2-piece lids. Process in boiling water bath for 10 minutes. May substitute red food coloring for green. Yield: 36 servings.
Melt butter. Stir in flour. Add half and half. Stir until thick. Add Parmigiana cheese. Cook and stir. Fold in crab pieces. Heat 3 minutes. Stir. Toss fettucini with sauce. Sprinkle on parsley. Serve immediately.
Preheat oven to 375°. Prepare brownie mix according to directions. Grease and flour pizza pan or cookie sheet. Place brownie mix on baking pan and bake 15 to 20 minutes until set. Cool. Mix cream cheese and sugar until smooth. Spread over brownie "crust." Top with fruits and nuts. Melt chocolate and butter together, stirring until smooth. Drizzle over pizza. Chill. Cut into wedges. Yields 12 to 16 servings.
Dissolve Jell-O in boiling water. Add strawberries. Add cold water. Place half of the mixture in a 9 x 13-inch pan. Refrigerate until firm. Layer the sour cream over the firm Jell-O and refrigerate until set. Add remaining half of the mixture and refrigerate.
In a large skillet, melt butter over medium-high heat. Cook and stir onion, carrots and pea pods for 2 to 3 minutes or until vegetables are crisp-tender. Dissolve bouillon in 1/4 cup hot water. Stir shrimp, rice, lemon peel and bouillon into skillet. Cook about 5 minutes or until heated through, stirring occasionally. Stir in dill weed. Makes 4 servings.
Cream margarine and cream cheese. Blend in egg yolk and vanilla. Add cake mix (dry), 1/3 at a time, mixing well after each addition. Cover; chill 30 minutes.
Combine first six ingredients. Dice the chicken and add to salad. You can buy chicken strips already grilled or cook the chicken yourself before adding to salad. Serve with raspberry vinaigrette dressing or use sweet/sour dressing.
Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, relish, sour cream and salt. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 16 servings.
Cover raisins with water and bring to a boil. Drain and cool. Mix cornstarch, sugar, water and salt. Add raisins and cook in double boiler. When starts to thicken, add beaten egg yolks to a little of the hot pie mix in a cup, then add to mixture in double boiler. Cook to thicken. Cool. Put in crust and top with meringue.
Blend soup, water, oregano and garlic. In bowl, combine 1/2 of the soup mixture, bread, onion, parsley, egg, salt and pepper. Mix thoroughly with beef. Shape firmly into a loaf and place in shallow baking pan. Bake at 350° for 1 hour and 15 minutes. Remove from oven and spoon off fat. Pour remaining soup mixture over loaf. Top with cheese and bake until melted. Serves 4 to 6.
Pour salt over cukes; cover with water. Soak 2 hours. Drain, but do not rinse. Boil remaining ingredients. Cool. Pour over cukes. Must keep in refrigerator!
In a large bowl, with an electric mixer, beat together cream cheese and extract. Add powdered sugar gradually and beat until smooth. Knead the last of the powdered sugar with hands. Form mixture into the size of cherry and roll in sugar, if desired. Place on wax paper and flatten with fork. Let stand overnight. Makes 3 dozen mints.
Mix ingredients by hand. Pour into a greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Cool.
Cook broccoli and drain. Salt and cook chicken until tender and peels from the bone. Mix soup, grated cheese and sour cream over low heat. Line casserole with broccoli. Place chicken on top and pour sauce over it. Cook in 325° oven for about an hour.
Before you even make the chicken, buy boneless, skinless chicken breasts. Fold them in half, original skin set outside. This is so you can easily trim all the remaining fat. Put them in plastic sandwich bags. Make sure there is no air in the bag and secure with a twist tie. Put about 8 to 10 of these bags of chicken in a dated gallon storage bag and store in your freezer. When you need chicken meat, take out as many chicken breasts as you need. Put chicken breasts in the microwave (remove twist ties as it is dangerous to have metal objects in the microwave). Set it to half-thaw the chicken. You can now easily cut off all the visible fat remaining on the chicken breasts.
Melt margarine in frying pan. After melted, add rice. Stir occasionally until rice has softened. Pour rice and margarine in round Pyrex dish; add beef consomme and the can of hot water to the rice. Pour Lipton onion soup mix over mixture. Bake in 350° oven for 45 minutes to 1 hour.
Scatter yeast on warm water and let stand few minutes before stirring to dissolve. Put flour, salt and sugar in bowl. Cut in butter. Add yeast. Mix well. Roll on surface to 1/4-inch thick; cut with biscuit cutter and stack 2-inches deep with layer of butter between. Let rise about 1 hour. Bake at 450° for 10 minutes.
Trim excess fat from meat. Rub roast with flour. Place bag in pan and sprinkle 1/2 of onion soup mix on the bottom. Put roast in bag and arrange vegetables; add water. Tie bag and cook in preheated oven at 325° for 2 1/2 hours.
For each sandwich, spread a slice of toast with salad dressing, cover with cheese and tomato. Spread second slice of toast with margarine, top with coconut, pineapple slice and bacon. Cover with third slice of toast. Makes 4 sandwiches.
Mix all together and roll into balls. Flatten with fork tins. Bake at 375° for about 10 to 12 minutes until golden brown.
In a large mixing bowl, combine water, salt, sugar and Crisco. Stir until well dissolved, then set aside to cool. This takes about 15 minutes. It should feel just warm if you put some of it on your wrist.
Combine 1 cup water and margarine. Bring to a boil. Reduce heat. Stir in flour. Remove from burner. Cool 5 minutes. Add eggs (one at a time), beating well after each. Spread in lightly greased 9 x 13-inch glass loaf pan. Bake for 30 minutes at 400°. Mix pudding according to instructions on box. Add softened cream cheese. Beat with whisk (don't be concerned about small lumps). Pour pudding mixture into cooled shell. Top with Cool Whip. Drizzle chocolate syrup on top in circular motion. (May substitute with shaved Hershey chocolate bar.) Refrigerate.
Dissolve jello in hot water. Add cream cheese and mix well. Add fruit cocktail and marshmallows. Fold in whipped cream. Congeal.
Cream sugars with melted oleo; add eggs and mix until creamy. Add remaining ingredients and mix well. Use well heated waffle iron. Drop by tablespoon onto hot iron; press until lightly brown or if using Belgian waffle iron, light will tell you when done.
Mix well in bowl. Cover well for 24 hours. Roll into logs. Put on rack. Bake in 350° oven for 45 to 60 minutes.
Mix all ingredients. Salt and pepper to taste. Pour into 3-quart casserole. Bake 25 to 30 minutes at 350°. May be frozen before baking.
Mix sugar, flour and salt well in pan to be used in double boiler. Add eggs and cream. Place pan over boiling water and immediately add 1 pint of boiling water slowly to mixture. Stir constantly until thickened and smooth. Remove from heat and add vanilla and butter. Pour sauce over rolls when serving.
Melt shortening. Add onion, garlic salt and meat. Cook until lightly browned. Add all remaining ingredients and simmer over low heat about 30 to 40 minutes. Makes 8 to 10 servings. Serve with vegetables, pudding, cornbread and milk.
Spray a nonstick baking dish with cooking spray. Add vegetables and mix lightly. (Don't add water or other liquid.) Season to taste. Sprinkle with crumbs and cheese. Bake, uncovered, in a 375° oven 20 to 25 minutes, until vegetables are tender-crunchy and topping is golden.
Combine all ingredients except yams; cook until clear. Pour over cooked yams. Bake at 400° until brown. (Delicious over baked apples, too.)
For each serving, fry 1 slice bacon for 2 minutes on each side. Split 1 frankfurter lengthwise, not cutting completely through. Place one of the fillings below in the cut.
Combine margarine, sugar and dates. Cook just below boiling for 6 minutes, stirring constantly. Remove from heat and cool for 10 minutes. Stir in other ingredients and roll into small balls, then coat with powdered sugar.
In small deep bowl, whisk butter into mayonnaise. Add all remaining ingredients, whisking well. Warm by placing bowl in pan of hot water. Do not place sauce over direct heat. It will separate. Sauce may be poured over cooked broccoli or served separately.
Combine ingredients and roll into balls. Bake at 350° for 10 minutes or until golden brown.
Cut up dates and pour boiling water over them; add soda and sugar. Let cool. Add rest of ingredients. Bake in a slow oven, 300°, for 1 hour.
Cook potatoes in boiling water about 30 minutes, or until tender. Drain and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients, except paprika; beat until just combined. Spoon mixture into a lightly buttered 2-quart casserole. Sprinkle with paprika. Cover and store in refrigerator overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 45 minutes, or until thoroughly heated.
Beat margarine, then add other ingredients and mix well. Bake at 350° for 20 to 30 minutes. Makes 3 layers or one 9 x 13-inch pan.
Put 10X sugar in plastic bowl. Make a hole and add butter, vanilla and milk. Stir well with a fork until dough is together, then knead. If it is too wet, add more sugar. Sprinkle sugar on board. Roll dough out with rolling pin, turning dough over so the rolling pin won't stick. Spread peanut butter to desired thickness over dough. Roll up and put in refrigerator for 15 minutes. Take out and cut in pieces.
Blend together the margarine, butter, powdered sugar and the 2 cups of flour. Spread in a greased 9 x 13-inch pan. Bake 20 minutes in a 325° oven. Near the end of the baking time, beat together the eggs, sugar, 4 tablespoons flour and the lemon juice. Pour over the baked layer and bake an additional 15 minutes. Cut into squares when cooled a little and sprinkle with powdered sugar when cold.
In saucepan, cook caramels and 1/3 cup evaporated milk on low heat, stirring until melted; set aside. In large mixing bowl, combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. By hand or wooden spoon, mix until dough holds together. Press half in a greased (Pam) 9 x 13-inch pan. Preheat oven to 300° and bake for 6 minutes only. Sprinkle chips over baked crust. Spread caramel mixture over chips. Crumble remaining half of dough over caramel mixture. Bake for 15 to 18 minutes longer. Cool completely before cutting. Do not add eggs or oil to cake mix.
Dissolve yeast in 1/4 cup warm water. Cream margarine and sugar, then add eggs and flour, salt and yeast alternately with water. Beat well after each addition. Set in warm place and let rise until double in size. Roll out and sprinkle with sugar and cinnamon and a little butter. Spread over dough, then roll up in jelly roll fashion and place in Bundt pan (greased) and let rise until full. Bake in 350° oven for 40 minutes or until golden brown.
Brown the ground round or sirloin and finely chopped onion with olive oil. When well browned, add water, tomato paste, parsley, butter, salt and pepper. Simmer on low heat for 1 hour or more until paste is thickened.