HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1 stick margarine in large casserole dish. Mix onions, sour cream, hash brown, chicken soup, cheese, salt and pepper. Pour this over melted margarine. Mix together 4 Tbsp. melted margarine and crushed corn flakes. Spread over top and bake at 350 degrees for 45 minutes.
Wash and dry chicken thoroughly. Melt butter with oil in large skillet. When butter foams, add chicken pieces, garlic and rosemary. Brown chicken on all sides over medium heat. Season with salt and pepper. Add wine. When wine is reduced by half, partially cover skillet. Cook over medium heat 30 to 40 minutes or until chicken is tender. Place chicken on warm platter. If sauce looks dry, stir in a little more wine. If sauce is too thin, increase heat and boil, uncovered, until it reaches desired thickness. Remove most of fat from sauce. Taste and adjust sauce for seasoning, then spoon over chicken. Serve immediately. Makes 4 servings.
Set aside potatoes, onion and celery. Mix together the remaining ingredients. Then mix all the ingredients together and let it chill several hours. This is best the second day. Serves 4.
Peel and seed zucchini; slice thin. Cook zucchini in lemon juice until tender. Add 1 1/4 cups sugar, nutmeg and 1 teaspoon cinnamon. Simmer a few minutes. Combine flour, salt, 2 cups sugar and margarine as for pie crust. Use 1/2 cup of crumb mixture to thicken zucchini. Cool.
Combine beans, sugar, butter, and eggs (mix with a spoon). Stir in coconut and vanilla. Pour into unbaked pie shell, and bake at 350° for 1 hour.
Wash roast; rub with seasonings and Worcestershire sauce. In a large crock-pot add vegetables to roast and water. Cook for 5 to 8 hours, depending on size of roast.
Wrap bacon around water chestnut; put toothpick through. Put in deep pan. Cook at 350° until bacon is done. Take out; pour mixture over bacon. Cook 10 minutes more. Serve cold or warm; very good.
Sift together the flour, coffee and salt. In bowl, beat eggs until foamy. Add sugar; beat until stiff. Stir in melted butter and vanilla. Add dry ingredients; mix well. Stir in nuts. Put in an 8-inch square pan. Bake at 350° for 35 minutes.
Cream butter and sugar. Add water and vanilla; mix well. Add flour	and pecans. Chill 3 to 4 hours. Shape in fingers or balls. Bake on ungreased cookie sheet at 325° for 20 minutes. Cool and roll in confectioners sugar.
Saute onion and celery in butter or margarine. Remove from heat. Add cornbread and bread crumbs. Add egg and seasonings. Add broth. Mixture will be watery. Pour into 9 x 13-inch casserole dish and bake at 400° for 45 minutes or until top is brown and dressing doesn't wiggle when shaken. Don't overcook. Tastes even better rewarmed. Freezes well. Serves 10 to 12.
Grate Cracker Barrel cheese. Let cream cheese and grated Cracker Barrel come to room temperature. Mix with wooden spoon (or hands) all ingredients except nuts. Roll into a large ball or divide into two. Roll in chopped nuts. Refrigerate until chilled and serve with crackers.
Heat sugar, butter and milk to a boil. Stir constantly. Cook 3 minutes stirring constantly. Remove from heat. Mix in peanut butter and vanilla. Stir in oats and nuts. Drop on wax paper.
Put the butter, peanut butter, white and brown sugar and egg in large bowl. Mix thoroughly. Sift flour, baking powder and salt; stir these dry ingredients into contents of bowl. Chill the dough for one hour or more; roll heaping teaspoonfuls between the floured palm of hands to make balls. Place on a lightly greased baking sheet. Flatten with underside of floured fork, pressing twice to make a crisscross pattern. Bake at 375° for 10 to 12 minutes.
Mix together the sugar and flour, then add milk. Gradually add beaten egg yolks. Stir in lemon rind and juice and cook over medium heat until thick. Take from stove. Add butter and let stand until butter melts. Place in baked pie shell. Add meringue and bake in 350° oven until brown.
Mix well and roll into small balls. Bake at 325° for 15 minutes.
Mix cake according to package directions. Pour half of batter into a greased 13 x 9-inch pan. Bake at 350° for 15 minutes. Melt caramels with milk and melted oleo. Blend mixture well and pour over cake. Sprinkle 3/4 cup nuts and chocolate chips over caramel mixture. Pour remaining batter over cake and sprinkle with nuts.
Beat eggs and milk together. Place in double boiler. Stir constantly until wooden spoon becomes coated. Remove from heat. Add vanilla and pour over ladyfingers or sponge cake, cut into pieces.
Mix cake and bake as directed. Cool completely in pan. Blend jello according to directions. Pour slowly over cake. Cool in refrigerator for 3 to 4 hours overnight. Top with Cool Whip and sprinkle to decorate.
Cream sugar and oil. Add eggs. Beat well. Add salt, soda, cinnamon, nutmeg and vanilla. Beat well. Add apples. Beat well. Add flour. Beat well. Stir in nuts. Bake in tube pan 1 1/2 hours or until done at 325°.
Mix first 3 ingredients. Melt margarine in a baking dish. Knead mixture after placing on additional Bisquick mix. Roll out or cut biscuits. Dip top and bottom in margarine and put in a baking pan. Bake at 400° until brown.
Place soy sauce in a shallow dish; add chicken, turning to coat. Remove chicken from soy sauce; discard soy sauce. Combine sesame seed and next 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag and shake to coat chicken with sesame seed mixture.
Preheat oven to 350°. Line a 10 x 15-inch jellyroll pan with waxed paper. Whisk together cocoa, sugar and boiling water. Cool to lukewarm. Prepare cake mix per package directions, using 1 1/4 cups water and adding cocoa mixture. Spread batter evenly in the pan. Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and waxed paper. Cool. In a medium bowl, dissolve coffee in milk. Add topping and pudding mixes. Beat on low speed until moistened. Beat at high speed until soft peaks form. Chill 5 minutes. Cut cake crosswise into thirds. Cover each layer with topping. Stack and chill 2 hours.
Saute chicken and garlic in oil until lightly browned, about 4 minutes. Stir in peppers and mushrooms. Cook and stir until crisp-tender, 2 to 3 minutes. Combine water, cornstarch and soy sauce in small bowl, stirring until smooth. Stir into chicken mixture. Add ginger and bouillon cube. Cook and stir over medium heat until mixture thickens and comes to a boil. Cook one minute. Spoon over rice and sprinkle with nuts. Serves 4.
Mix butter with bread crumbs. Alternate layers of apples, bread crumbs, sugar and cinnamon (mix together with lemon rind). End with bread crumbs in a buttered baking dish. Pour water and lemon juice over all. Cover and bake for 3/4 hour in 375° oven, 1/4 hour longer, uncovered.
Chop shrimp coarsely; set aside. In bowl, combine remaining ingredients, mixing well. Add shrimp. Serve with crackers. Yield: 16 servings.
Mix all together. Let sit for 24 hours (in refrigerator) for best results. May add raisins, nuts, etc.
Preheat oven to 350°. Rinse chicken parts and pat dry. Put chicken in a bowl. Add salad dressing and mix. Marinate one hour.
Prepare and bake cake according to package directions, using a greased 13 x 9 x 2-inch baking pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. Spread with whipped topping; sprinkle with crushed candy bars. Refrigerate for at least 2 hours before serving. Yield: 12 to 16 servings.
Mix all ingredients in blender for 30 seconds. Pour into greased 10-inch pie pan. Bake at 350° until brown, about 30 minutes.
Mix everything together. Then add eggs, one at a time. Bake in tube pan at 325° for 1 hour.
Place peaches in 10 x 6-inch pan. Sprinkle with lemon juice. Sift together dry ingredients. Add egg; toss until crumbly. Sprinkle over peaches. Drizzle with oleo. Bake at 375° for 35 to 40 minutes.
Saute garlic in the oil until soft and golden brown. Add the tomatoes; simmer for 10 minutes. Add olives, capers, basil and red pepper. Simmer in uncovered pot for 20 minutes, stirring it gently, until sauce has thickened. Great on any type of pasta.
Combine sugar, oil, eggs and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Add zucchini, applesauce and orange juice. Stir well.
Mix sour cream, mayo and dry dressing mix together; set aside. Bake cornbread. When cool, crumble portion into bottom of 3 qt. (or larger) clear bowl. Layer beans, corn, cheese, onions, pepper, tomatoes, bacon and dressing mix (thin layer-about a cup). Repeat layers. Top with remaining dressing mix. Add a little cheese on top.
Mix dry ingredients and pour in boiling water (enough to mix well). Let cool enough to pat into patties. Fry in about 1-inch of hot oil until evenly browned.
Mix everything except spice bag and vinegar and cook 30 minutes. Then add spice bag and vinegar and cook until thick.
In a skillet, brown hamburger, salt and onion together. Add remaining ingredients and simmer 30 minutes.
Spray large skillet with non-stick spray, and brown chicken. Stir in barbecue sauce water, corn and pepper. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in rice, cover. Remove from heat. Let stand 5 minutes, until rice is ready. A 12 oz can white chicken can be substituted for the cubed chicken.
Beat eggs (don't overbeat). Blend in spices, stir in hot milk. Fold in bread, cheese and meat. Pour in 9 x 13-inch greased pan. Refrigerate overnight. Bake at 325° for 1 hour. You may use bacon or ham or just one.
Divide nuts and morsels in the bottoms of two unbaked pie shells. Over this, pour mixture of butter, eggs, sugar and corn syrup. Bake 30 to 40 minutes at 350°. (If the chocolate morsels are left out, the result will be a basic pecan pie.)
Cook sugar and water on high, stirring until caramelized. Mix eggs and yolks, vanilla, cream, half and half and canned milk. Heat. Stir a little with a whisk. Pour the caramel in bottom of a deep dish pie plate. Pour egg mixture over. Cook at 325° in water bath.
Combine 2 cups flour, yeast and salt. Add water and oil; mix in enough remaining flour to form a soft dough. Knead on lightly floured surface until dough is smooth and elastic, about 5 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. Freeze 1/2 for future use.
Mix all ingredients together. If needed, add small amount of water over mixture. Bake 1 1/2 hours at 375°.
Cook noodles according to package instructions. Meanwhile, saute vegetables and garlic in butter until they are crisp-tender. Add remaining ingredients; cook until hot, but do not boil. Pour over hot pasta, tossing to coat noodles. Sprinkle with Parmesan cheese.
Place sliced apples in a deep baking dish; sprinkle with lemon juice, lemon zest, sugar and cinnamon. Combine remaining ingredients in another bowl; pour over apples. Bake at 375° for 30 minutes or until apples are tender.
Sift together meal, flour, baking powder, salt and sugar. Stir in milk. Add eggs, one at a time. Add melted shortening. Pour into well-greased baking pan or muffin tins. Bake 20 to 25 minutes at 400°.
Cream shortening and peanut butter; gradually add 1/2 cup sugar and brown sugar, beating until light and fluffy. Add egg, milk and vanilla; beat well. Combine flour, soda and salt; add to creamed mixture. Roll dough into 1-inch balls and then roll in 1/4 cup sugar; place 2 inches apart on a lightly greased cookie sheet. Bake at 375° for 8 minutes. Remove from oven; press a chocolate Kiss into the center of each cookie. Return to oven for an additional 2 minutes or until lightly browned. Makes 4 dozen cookies.
Mix orange Jell-O according to directions using pear juice instead of cold water. Mix Dream Whip, fold in Jell-O and add pears.
Add the juice from pineapple and oranges to sugar, eggs, flour and salt. Cook until thick. When macaroni is chilled thoroughly, fold in fruit and Cool Whip. Chill again. Makes a large bowl full.
Mix softened cream cheese and sugar in bowl. In another bowl, mix drained pineapple, partially thawed strawberries and juice, bananas and Cool Whip. Add to creamed mixture. Put into a loaf pan or 9 x 13-inch pan and freeze solid. Can be taken from freezer and sliced to serve on lettuce. Champagne Salad can be used as salad or served with a wafer for dessert.
Cook carrots until tender; drain and put in 1-quart casserole. Combine mayonnaise, horseradish, onions, salt and pepper. Stir into carrots. Top with bread crumbs. Bake for 15 to 20 minutes at 350°. Serves 6.
Mix corn flakes, coconut and pecans in large mixing bowl. Mix sugar, syrup, evaporated milk, butter and salt in a medium size saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Stirring constantly, continue cooking over medium heat to 234° (soft ball in cold water) or about 10 minutes after mixture comes to a full boil. Remove from heat. Gradually pour over corn flake mixture, stirring to coat well. Stir gently so as not to break corn flakes any more than necessary. Drop by teaspoon onto greased baking sheet, shaping into mounds lightly with fingers and allow to set. Yields 38 to 40 macaroons.
Cook until thick and clear 2 tablespoons of sugar, cornstarch and water. Cool completely. In mixing bowl, beat egg whites, salt, vanilla and 1/3 cup of sugar until stiff. Add cooked ingredients and beat until smooth. Spread on top of pie and brown in a 350° oven for about 10 minutes.
Cook raisins in water until dry; let cool. Add applesauce, sweetener, eggs and oil. Blend in 2 cups of flour, vanilla, spices and nuts. Bake in a 350° oven for 40 to 50 minutes in a tube pan or 30 minutes in a large loaf pan.
In 1 1/2-quart casserole, place butter. Microwave on High for 1 minute or until melted. Stir in brown sugar and cinnamon. Microwave on High for 2 minutes. Mix well to combine butter and sugar. Add nuts and mix to coat. Microwave on High for 3 to 5 minutes. Spread out onto waxed paper and cool slightly. Serve warm or cold. Makes 1 pound.
Mix everything together. Shape into a microwave baking dish. Make an indentation in the top of the meat loaf. Cook, uncovered, on Medium for 25 to 30 minutes until the center is cooked. Cover and let it stand for 10 minutes.
Mix beans and sausage mix and spread in 9 x 13-inch dish. Cover with layer of sour cream. Sprinkle with cheese. Bake at 350° until bubbly and cheese melts. Dip with corn chips.
Melt 2 tablespoons butter. Add onion and cook until tender. Add onion, tomatoes and seasonings. Arrange layers of tomatoes and mixture and crumbs in greased baking dish, ending with crumbs. Dot with butter. Bake in 375° oven 30 to 40 minutes.
Beat first 6 ingredients together. Pour into 9-inch baking dish. Sprinkle with fried onions. Bake, uncovered, at 350° for 30 minutes.
Blend cake mix with eggs, pudding and the remaining three ingredients. Beat for two minutes and pour into a greased and floured Bundt pan. Bake at 350° for 55 minutes. While cake is cooking, prepare icing.
Mix all ingredients in mixing bowl. Bake at 400° for 25 minutes or until brown.
Cream the butter and sugar, then add the sifted flour. Mix well. Add the crushed potato chips and vanilla. Mix well. Drop by teaspoonful on a cookie sheet. Bake at 350° for 10 to 15 minutes. Sprinkle with powdered sugar.
Brown pork. Add pork, onion, garlic, salt and pepper. Drain juice of tomatoes into stock pot. Chop tomatoes; add to pot. Add green chilies and jalapeno pepper and 2 cups water. Stir well and simmer, covered, for 45 minutes. Whisk together flour and 1/3 cup water until smooth. Add to chili mixture; stir constantly until well blended and slightly thickened. Cover and simmer about 15 minutes. Serve with warmed tortillas.
Combine all ingredients except pecans; mix well. Shape into balls and roll in pecans. Serve with assorted crackers. Yields 1 dozen.
Cream the shortening and sugars. Add eggs and rest of ingredients. Roll in sugar. Bake at 375° until they start to crack, approximately 15 minutes. Remove from oven, top with a Kiss and leave on cookie sheet 5 minutes. Remove.
Place spices in percolator basket. Perk liquid and sugar in a large coffeepot.
Cut up whale, onions, potatoes, carrots into bite size pieces. This takes 3 to 4 days. Add water. Cook well. Add salt and pepper to taste. Invite the whole village to dinner.
Combine all ingredients except corn flakes and 3/4 stick of melted butter in large bowl. Put into a greased 9 x 13-inch pan. Combine corn flakes and butter. Spread on top of potato mixture. Bake 1 1/4 hours at 350°.
Chop onion and saute in oil or butter until clear. Mix all ingredients in a large pan. Mix well. Heat and eat. Enjoy.
Mix all ingredients and cook until thick. Add coconut and vanilla. Pour into baked pie shell. Top with meringue. Sprinkle with coconut and place in slow oven to brown.
Cream eggs and sugar. Stir in cinnamon and cloves. Combine pecans, dates, raisins and flour; add to sugar mixture. Beat well. Gradually beat in butter. Mix soda in water and add to dough. Mix thoroughly. This dough must be stiff. Drop by teaspoon onto greased cookie sheet and bake at 275° for 20 minutes. Yields 20 dozen small cookies.
Mix well the flour, butter, cayenne pepper, salt and cheese. Add Rice Krispies; mix gently but well. Roll in 1/2-inch balls. Place on baking sheet and flatten slightly with a glass or palm of your hand. Bake for 15 to 20 minutes at 350°.
Cook veggies in butter until soft. Add broth and bayleaf. Cook several minutes on medium high heat to meld all flavors. Puree in blender or food processor till smooth. Put back in pan and add 1/2 c. cream. Simmer 45 minutes. Serve with a dollop of sour cream in center.
Boil Idaho potatoes in their jackets 30 minutes or until tender. Set aside. In a large bowl, combine onion, sour cream, mayonnaise, celery salt, cumin, pepper, garlic, vinegar and tomatoes and green chilies. Fold in black beans. Coarsely chop the potatoes (will measure about 8 cups) and gradually add to the sauce, gently coating the potatoes. Chill several hours before serving on a platter covered with lettuce or spinach leaves. Garnish with tomato wedges and sprinkle with snipped cilantro. Serves 10 to 12 generously.
Put all of the ingredients in a food processor and process (but not too much). Better next day.
Mix together in bowl. Beat until well blended. Bake in 3 x 9 x 13-inch pan that has been greased and floured for 25 to 38 minutes at 350°. Shorter time for 2 layer pans.
Spray a glass 12 x 9 x 2-inch dish with Pam. Cover bottom of dish with drained peaches. Sprinkle dry Butter Buds over peaches. Combine Bisquick, sugar and milk; pour mixture over peaches. Do not stir. Bake at 350° for 30 to 40 minutes. It is done when the top is slightly browned and firm.
Layer all ingredients in order given in a serving dish or large salad bowl. Put mayonnaise on top and seal. Let stand for 2 hours or more before serving.
Mix all ingredients together well. Pour into greased tube or Bundt pan. Bake for one hour in 350° oven. Great served warm with whipped cream or ice cream. Doesn't require frosting.
Combine sausage and hamburger. Brown and drain. Cook egg noodles according to package directions. Combine all in a 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Whip the sugar, powdered sugar, oil and butter together. Add eggs and whip until light and fluffy. Add flour and other ingredients until mixed. Bake 15 minutes at 350°.
Mince garlic and blend with salt, basil and oregano. Heat oleo, olive oil and garlic mixture in skillet. When very hot, add shrimp and cook until firm and pink, about 3 minutes. Serve over your favorite pasta. Sprinkle with cheese and black pepper.
Mix sugar with sausage. Add egg. Sift dry ingredients together and add sausage mixture alternately with coffee. Add vanilla and beat well. Add fruit and nuts. Pour into well-greased tube pan and bake at 350° for 1 1/2 hours.
Roll graham cracker to crumbs; mix well with sugar and melted butter. Press into pan, then put in your filling. Save a few crumbs for top. Bake in 375° oven for ten minutes. Top with whipped cream. Any stewed fruits may be used for filling.
Put peppers and water in blender and pulverize. Next put all ingredients in large pot except Certo and food coloring. Soft boil for 5 minutes. Skim top. Add Certo and green food coloring. Pour into boiled jars and seal.
Mix sugar, eggs and oil in bowl. Add pumpkin and mix. Sift dry ingredients together twice. Mix with pumpkin mixture. Bake in greased and floured tube pan 35 minutes at 350°, then reduce oven to 275° for 30 minutes.
Mix pudding according to directions on box. Break up angel food cake. Put layer of cake, layer of pudding, layer of fruit; repeat. Last layer, top with Cool Whip and garnish with fresh fruit.
Refrigerate rabbit overnight in milk and salt solution. Pat dry. Sprinkle pieces with pepper and paprika. Roll in flour. Fry in oil until brown, approximately 20 minutes. Pour off drippings. Add wine and butter to skillet. Cover tightly and simmer for 15 minutes. Serves 6. Preparation Time: 45 minutes.
Dissolve gelatin in cold water. Beat egg yolks lightly. Add sugar, lemon juice and rind. Cook in double boiler until thick, about 15 minutes. Remove from stove and add gelatin. Beat the egg whites very stiff. Add to cooked mixture. Beat all together. Line spring-form pan with ladyfingers and also the sides. Pour in mixture. Set overnight in refrigerator. Top with whipped cream. Can also make it with chocolate pudding instead of lemon.
Beat oil, eggs and sugar. Add pumpkin. Sift dry ingredients and add to cream cheese mixture. Add vanilla and nuts. Put into greased cookie sheet and bake at 350° for 15 to 20 minutes or until it tastes done. Cool and ice with a cream cheese icing.
Mix Jell-O, sugar and 2 cups water. Heat to melting and add other juices. Makes 1 gallon. Can freeze Kool-Aid in ice cube trays.
Cream shortening and sugar. Add eggs and beat well. Blend in prunes and milk. Sift in dry ingredients and beat until fluffy. Bake in a greased, floured tube pan or square pan (350°) for 30 minutes or until straw comes out clean.
Cook grits until tender. Add cheese and margarine. Add egg mixture and milk. Add garlic powder and Worcestershire sauce. Bake in greased dish, uncovered, for 30 minutes at 350°.
Line bottom of pan with graham crackers. Mix pudding with milk; when getting firm, fold in Cool Whip. Pour on top of graham crackers and put another layer of crackers on top. Frost with chocolate frosting and refrigerate for 24 to 48 hours.
In a large bowl, combine jello and water, stirring until jello is dissolved. Then fold in all at once the strawberries with juice, drained pineapple, bananas and pecans. Turn half of strawberry mixture into 12 x 8 x 2 dish as the first layer. Refrigerate until firm.
Pound each chicken breast to 1/4-inch thickness. Sprinkle with salt and pepper. Put a slice of ham on the top of each breast along with cheese and sage. Roll up each breast and secure with wooden toothpicks. Roll in flour, dusting off excess. Heat oil and butter in 10-inch skillet over moderate heat. Add chicken and fry 5 minutes, turning once, until brown. Cover pan and simmer 10 to 15 minutes over low heat until chicken is tender. Transfer to platter and cover to keep warm. Remove any cheese from skillet. Add broth and wine to skillet and boil 3 minutes over high heat, stirring constantly, until syrupy. Stir in cream and boil 1 minute. Pour over chicken. Makes 4 to 6 servings.
Combine all the canned ingredients. Place in a casserole dish and top with crushed potato chips. Bake at 325° for 1 hour.
Brown ground beef and onion. Drain. Place everything in crock pot. Cook at least 4 hours on high.
Mix hot water and oats; set aside. Mix and beat sugars and cooking oil. Beat in eggs. Sift together flour, soda, cinnamon and salt. Add to mixture. Add oats to mixture. Cook in 9 x 13-inch pan at 350° for 35 to 40 minutes.
Mix above ingredients in order given except nuts and marshmallows. Place in casserole dish. Sprinkle with nuts and marshmallows. Bake at 400° for 10 minutes, then lower temperature to 350° and bake until set.