HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a big pot, put chicken and water; enough to cover the chicken. Add half of the onion and garlic. Bring to a boil. Reduce heat to medium and continue to cook until halfway cooked. Add hominy and continue cooking until both chicken and hominy are tender.
Mix crab meat, green peppers, salt, pepper, parsley and mustard. Combine egg and mayonnaise and add to above. Mix in cracker crumbs and Worcestershire. Let stand 20 minutes. Make into cakes and fry in 1/2-inch oil (350°) about 4 minutes on each side. Drain.
Put green beans, sliced mushrooms and quartered artichoke hearts in large bowl. Sprinkle generously with McCormick salad seasoning. Pour prepared Italian dressing over vegetables. Marinate 24 hours. Just before serving, place sliced tomatoes on top of dish. Enjoy!
In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Put in a 2-quart casserole dish. Combine bread crumbs with butter; sprinkle over potato mixture. Bake at 350° for 50 to 60 minutes. Top with cheese. Serve immediately. Can be made the day ahead and baked the next day.
Split duck down back.	Sprinkle with 1 teaspoon salt. Heat fat in large skillet, add duck.	Cook until browned at 300°. Mix orange	juice,	hot sauce, allspice and remaining salt, pour over duck. Cook covered	over low heat, turning duck several times for	about 45 minutes. Add oranges. Cook 15 minutes longer or until duck is tender.
Combine dry ingredients and milk, bring to a boil on medium heat, let boil without stirring until softball stage. Add vanilla and butter, let cool until 110 degrees and stir until thick.
Rinse lentils. In Dutch oven, combine with 6 cups water, pepperoni, onion, salt, oregano, sage and cayenne pepper. Bring to boiling. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Add tomatoes, carrot and celery. Cover and simmer 40 minutes longer. Meanwhile, cook bulgur or brown rice according to package directions. Add to soup and serve.
Mash potatoes slightly; add other ingredients; pour into a 12x8x2 inch pan; bake at 400 degrees for 30 minutes.
Mix all ingredients thoroughly. Put in ungreased loaf pan, 9 x 5 x 3-inch. Bake at 350° for 1 1/2 hours.
Cream butter and sugar together until fluffy; add next 4 ingredients. Sprinkle pecans on bottom of pie shell. Pour the filling over pecans. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 35 minutes longer (outer edge of filling should be set). Knife inserted in center should come out clean.
Combine margarine with vanilla wafers. Reserve couple of tablespoonfuls for garnish.
Mix ingredients well. Put in loaf pan. Shape lightly with barbecue sauce. Cover with foil; cook 1 1/2 hours. When done, take foil off. Let brown 15 minutes. Remove from oven. Pour off grease. Bake at 350°.
Boil noodles in saucepan on low-medium heat. Saute garlic, oil and basil until garlic is soft (not browned). Place drained noodles in serving dish. Pour garlic mixture over noodles; mix thoroughly, sprinkling Parmesan cheese according to taste. Serve. Makes 4 servings.
Cook onion and celery in margarine in medium size saucepan, until tender. Add water, bring to boil. Remove from heat and add croutons all at one time, tossing slightly until evenly moistened. Cut pocket in each chop from bone side. Fill with crouton mixture. Place stuffed chops, flat side down, in a shallow baking pan. Sprinkle with salt and pepper. Bake in oven at 350° for 1 hour or until chops are browned and tender.
Slice carrots in long strips. Place in shallow casserole dish and sprinkle with onion and sugar. Salt and pepper to taste. Pour water over. Cover and bake 1 hour at 350°. Makes 10 (3 ounce) servings with 53 calories and 2 g fat.
Mix together first four ingredients. Roll into balls. In top of double boiler, mix wax and chips together. Leave over hot water and dip balls in mixture, one at a time. Place on wax paper to cool.
Pour the warm water into a large bowl. Sprinkle the yeast over the top and let stand until the yeast dissolves, about 1 minute. Whisk in sugar, and salt. Whisk in the eggs and butter until well mixed. Using a wooden spoon, beat in the cocoa and then the flour to make soft dough.
Take uncooked spinach. Squeeze, dry and combine with all remaining ingredients. Chill and serve.
Dissolve Jell-O in boiling water. Stir in buttermilk and pineapple. Chill until firm.
Cream butter and sugar; add syrup and salt. Beat well. Beat in eggs one at a time. Add pecans. Pour into pie shell and bake 1 hour at 350°.
Cook and mash potatoes (do not add milk). Then beat all ingredients together with a hand mixer. Place in a buttered casserole dish and add more butter on the top. Cover and place in refrigerator overnight. Bake next day in oven at 350°, covered, for 1/2 hour or longer, if needed.
Pour cranberry juice into saucepan and add sugar. Heat just enough to dissolve sugar. Remove from heat. Mix with nectar and pineapple juice. Refrigerate. Add ginger ale just prior to serving. Red food coloring may be added.
Make rice like directions on box. Melt Cheez Whiz. Mix ingredients. Grate Cheddar cheese over top. Bake at 350° until cheese is crispy.
Beat eggs with sugar and vanilla until light. Add potatoes and oil. Sift dry ingredients. Add alternately with milk to potato mixture, beating well. Chill dough 3 hours. Fry in deep, hot fat (375°) for 1 minute on each side. Drain. Dip in sugar. Makes about 2 to 2 1/2 dozen.
Brown hamburger meat with chopped onion. Drain grease from hamburger and onion; mix with sauces and simmer 2 hours. Layer meat and sauce with egg noodles. Top with Mozzarella cheese. Cover with slices of pepperoni. Bake at 375° for 25 to 30 minutes.
Add onion, celery, carrot and green pepper to well drained sauerkraut. Add sugar to oil and vinegar and stir well until blended. Add this mixture to sauerkraut mixture and mix well. Store, covered, overnight. Very good.
Soak oatmeal in hot water. Combine next 3 ingredients. Blend all these together. Add eggs. Stir in last 4 ingredients. Stir well. Bake at 350° for 35 minutes.
Mix well together until it's like putty. Make into rolls and refrigerate until firm. Cut in 1/4-inch slices. Cook at 325° to 350° for 7 to 12 minutes.
Pare the eggplant and cut into small even pieces. Melt 2 tablespoons butter in a skillet. Add the green pepper and onion. Cook for a few minutes. Add the tomatoes, eggplant, salt and pepper. Cook for 10 minutes. Place the mixture in a shallow greased baking dish. Melt the remaining butter in a skillet and stir in the bread crumbs. Sprinkle the crumb mixture over the eggplant. Bake in 350 degree oven for 15 minutes or until the eggplant is tender and crumbs are brown. May top with cheese if desired.
Mix and bake at 375° for approximately 15 minutes. As you mix, add a little flour if the dough seems sticky. I pat the biscuits out, but you can also roll them out and cut them. Makes 12 to 15 biscuits.
Preheat oven to 350°. Boil noodles until barely tender; drain. Pour noodles into large casserole pan. Add 1/2 of cheeses and pepper. Stir. Mix eggs, milk, water and salt; pour over mixture. Top with rest of cheeses and pats of butter. Bake for 45 minutes or until bubbly.
Mix sugar, salt and cocoa; sift. Add eggs, one at a time, and mix well. Stir in vanilla, milk, margarine, coconut and pecans. Pour in 2 deep-dish pie shells or 3 shallow pie shells. Bake at 350° for 30 minutes or until brown and firm when you shake.
Mix in order. Roll in shape of fingers. Bake at 350° until light brown. Roll in 4x sugar while warm.
Combine margarine, sugar and dates in saucepan. Cook over medium heat for 5 minutes. Remove from heat. Stir in cereal, walnuts, vanilla and sesame seed. Shape into 1-inch balls. Roll in confectioners sugar. Let stand until cool. Store in airtight container. Yield: 36 servings.
Saute onion and bell pepper in butter. Mix all other ingredients together (except sour cream and cheese). Add onions and pepper. Top with sour cream and grated cheese. Bake at 350° for 30 to 35 minutes.
Sift together the flour, sugar, cocoa, baking powder and salt. Add milk, oil and vanilla. Mix until smooth. Stir in nuts. Pour into greased 8 x 8 x 2-inch square pan.
Dissolve yeast in warm water. Combine the first 5 ingredients; cut in shortening. Add buttermilk; mix well. Add yeast. Blend on floured board. Store in covered container in refrigerator. Take out amount needed; roll 1/2-inch thick. Cut out biscuits; dip in melted butter. Bake at 400° for about 15 minutes.
Soak bread crumbs in milk; add meat, eggs, onion and seasonings. Mix well; form in individual loaves and place in greased muffin pans. Cover meat loaves with Piquant Sauce. Bake in 350° oven 45 minutes. Serves 8 people or form in single loaf in 4 3/4 x 8 3/4-inch loaf pan; spread over with sauce and bake one hour.
Mix all ingredients, adding milk to make a firm consistency. Fry in an iron skillet with just enough oil to float the fritters. Makes 4 to 6 fritters.
Mix sugar and Karo together. Add beaten whole eggs, butter, pecans and vanilla to mixture and blend together. Pour into unbaked pie shell and bake at 325° for about 1 hour.
Mix first half same as angel food cake and place in bottom of tube pan. For second half, beat egg yolks and sugar together. Add flour and baking powder alternately with hot water. Add vanilla. Pour on top of white and bake at 325° to 350° for 30 to 40 minutes.
Pour over chicken and bake at 350° until done or brown chicken parts on both sides and pour apricot mixture over it. Simmer until done.
Combine all ingredients and mix well. Put in jar and let set overnight. Keep in refrigerator.
Combine beef, Chili-O seasoning mix and 2 tablespoons mustard and mix well. Shape into 6 hamburgers. In small bowl combine remaining mustard, cheese and chilies. Broil or grill until done. Top with cheese mixture. Cook 30 seconds longer or until cheese melts. Serve on rolls.
Drain liquid off kraut. Add celery, pepper and onion. Mix oil, vinegar and sugar; heat until sugar has melted. Chill. Pour over kraut; mix and chill.
Set oven at 375°. Put shortening on a piece of waxed paper. Rub over cookie sheets until lightly greased. Soften shortening with wooden spoon. Mix sugar in well. Add egg. Beat until fluffy. Add vanilla. Sift flour onto paper. Measure. Add baking powder and salt. Sift mixture onto another paper. Add milk to shortening-egg mixture. Add flour mixture and nuts.
Mix all ingredients together. Beat well. Drop on ungreased cookie sheet. Bake at 400° for 12 to 15 minutes.
Cream the butter and sugar; add egg, milk and vanilla. Beat well. Stir flour with baking powder and salt. Blend into creamed mixture. Divide in half. Cover. Chill 1 hour. On a lightly floured surface, roll each half to 1/8-inch thickness for thick cookies. Cut into desired shapes. Bake at 375° for 10 to 12 minutes. Makes 3 dozen.
Knead. Let rise. Mark with your knife in center of dough sign of cross. Bake at 375° until golden brown.
Prepare cake mix according to instructions on package. Divide into 2 9x13 greased and floured pans. Bake at 350° for 20 minutes. Cool. Beat cream cheese and powdered sugar together until fluffy; fold in cool whip. Divide evenly over both cakes. Top with pie filling and chill at least 4 hours.
Combine all ingredients. Mix at medium speed for 2 minutes. Pour into a greased and sugared Bundt pan. Bake at 350° for 45 to 50 minutes.
Melt butter in pan. Mix sugar and flour; add milk and pour over butter. Pour peaches and syrup over that; bake 30 minutes at 350°.
Cook wax beans as directions on the package. Brown the onion in a small amount of vegetable oil over low heat. Pour browned onions over the wax beans. Add the bread crumbs and butter; mix thoroughly. Pour into a casserole dish and bake for 20 minutes at 350°.
In a saucepan, gradually stir chicken broth into flour. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir some of the hot mixture into the sour cream, parsley and pepper. Return all to hot mixture in saucepan. Set aside.
Preheat oven to 400°. Grease the bottom of a 12-cup muffin pan. Beat egg, milk and oil. Mix flour, baking powder and salt in a mixing bowl. Add liquid ingredients to dry ingredients and stir until just moistened. Fold in blueberries and put in muffin pan. Bake for 20 minutes or until brown.
Mash sweet potatoes. Whip all other ingredients and mix into potatoes. Pour into greased casserole.
Mix well the shortening, brown sugar and eggs. Add sour milk. Sift together flour, soda and salt. Mix in. Mix in pecans, cherries and dates. Chill.
Cook raisins and water together 5 minutes and cool. Mix all together. Put into greased pan. Bake at 350° for 1 hour.
Cook in a 9 x 13-inch casserole dish or sheet cake pan. Sprinkle pineapple in pan first. Layer the fruit evenly all over the pan, then sprinkle cake mix over fruit. Mix melted margarine and 1/4 cup milk together. Pour over ingredients. Top with coconut and pecans. Bake at 350° for 1/2 hour. Turn down heat and bake at 325° for 15 minutes.
Saute onions in bacon drippings; combine all ingredients, except bacon in a greased 1 1/2 quart casserole and mix well. Top with bacon. Bake at 350° for 45 minutes.
Saute onions in 2 tablespoons butter or oleo until golden. Add sausage, bouillon and beer. Simmer 20 minutes. Blend flour into 1 tablespoon butter or oleo. Stir into broth. Add vinegar, brown sugar, salt and pepper. Add potatoes. Cook over medium heat 10 to 15 minutes. Slice kielbasa into chunks. I add this back into potatoes and broth and heat through. (Use beer to your own taste.)
Fold all ingredients together. Put in dish and freeze. Serve partially frozen. May be refrozen.
Mix all the ingredients together. Put in unbaked crust and cover with top crust. Brush pastry with a little cream and sprinkle with sugar and cinnamon. Bake at 350° for 1 hour or until nice and brown.
NOTE: You MUST take your time with this!! Beat the egg yolks until they're pale yellow in color, gradually add the 1/2 cup of sugar, beat well until the sugar has dissolved. Gradually add flour, mix well and set aside. Beat the egg whites until they stand in firm peaks. Gradually fold the whites into the yolk mixture. Put into a piping bag and squirt 2-inch fingers onto a baking tray. Sprinkle with powdered sugar and bake at 350°f. 180°c. gas mark 4 for 10-15 minutes until lightly browned.
Sprinkle salt over cucumbers and onions. Let stand 1 to 2 hours. Mix sugar, vinegar and mustard seed in a saucepan. Bring to a boil. Cool. When completely cold, pour over cucumbers. Leave out of freezer 2 to 4 hours, then put in containers and freeze.
In a large pot, simmer onion in vegetable oil. Drain beans and add to pot. Add water, rice, salt, pepper and paprika; bring to a boil. Stir and cover. Cook over low flame for 20 minutes. Makes 4 to 6 servings.
Rub chicken with seasonings and place in crock-pot. Mix wine, soup and mushrooms together and pour over chicken. Cook on low for 6 to 8 hours or high for 2 to 3 hours. Remove chicken from crock-pot and add sour cream to sauce. Stir and heat. Add chicken to finished sauce.
Grease 2-quart baking dish with 1 teaspoon oleo. Arrange fish in baking dish. Blend salt, Tabasco, paprika and Parmesan cheese into sour cream. Spread over fish. Top with bread crumbs and dot with remaining oleo. Bake uncovered in 350° oven for 30 minutes, until fish is easily flaked with fork. Serve with lemon. Makes 4 to 6 servings.
Cream shortening and sugar. Add beaten eggs and buttermilk. Mix soda, salt, cinnamon and flour. Add to sugar mixture. Add apples and stir all together with a mixer. Put in a greased and floured loaf pan. Top with mixture of 1 teaspoon sugar and 1/4 teaspoon cinnamon. Bake at 325° for 55 minutes.
Brown chicken in olive oil in a Dutch oven. Remove. Saute celery and onion. When nearly soft, add garlic, parsley and tomatoes. Simmer 20 minutes. Add rice, peas, broth, saffron and chicken. Stir well. Boil, cover, lower heat and simmer gently for about 25 minutes until all liquid is absorbed.
Brown meat; drain. Add oil. Brown bell pepper and onion; drain. Add all other ingredients. Chop cheese; add to mixture. Save a small amount to grate on top. Pour into oblong baking dish; cover with foil. Bake at 350° for 30 minutes. Grate remaining cheese on top; return to oven until cheese melts.
Bake cake using box directions in a 9 x 13-inch pan. Cool. Cut into bite size pieces. Make pudding using box directions. In punch bowl, layer ingredients 3 times (cake, fruit, pudding and pineapple). Top with Cool Whip.
Preheat oven to 450°. Grease and sprinkle iron frying pan with cornmeal mixture. Mix all ingredients together. Add enough water to make a mushy mixture. Pour into pan and bake for 25 to 30 minutes.
Mix well. Drop by teaspoonful on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine sugar, flour and butter. Mix. Add eggs, milk and vanilla. Blend until smooth. Pour into shells. Bake at 450° until they start to brown (approximately 10 minutes).
Wash and cut squash in small pieces. Cook in small amount of water until tender, but still slightly firm. Drain. Add milk slowly to mayonnaise, stirring constantly. Add grated cheese, onion and seasonings. Put squash in casserole dish and pour sauce over it. Bake at 350° until brown on top or until firm in the center of casserole, about 25 to 30 minutes.
Slightly beat eggs. Add sugar, milk and vanilla. Pour into pie crust and bake at 350°, until brown and firm.
In a large shallow baking pan, mix pop corn, pretzel sticks and cheese curls. Melt butter in small saucepan. Stir in seasonings.
Blend all ingredients together and marinate chicken in mixture for 1 hour. Place chicken on grill. Baste with marinade several times during the last 10 minutes of cooking.
Slice cookies and place on greased pizza pan, flattening them to make the crust. Bake at 350° for 9 to 10 minutes. Mix Cool Whip with softened cream cheese. Spread on cooled crust.
Thaw broccoli in microwave and drain. Mix all ingredients in large bowl. Pour in 9 x 13-inch pan and bake for 30 minutes at 350°.
This is my husband, Bill's, current favorite cookie. It is a good chewy oatmeal cookie and the recipe can be doubled.
Mix butter, chopped onion and rice in saucepan. Saute on high; stir continuously until golden brown.
Take leftover turkey, beef, chicken or pork and cut into small pieces. Use leftover carrots and potatoes. Cut into small pieces. Add one can of peas, drained. Salt and pepper to taste. Put gravy into mixture. Stir well. Make pie crust for top or Pillsbury biscuits. Bake at 350°.
Spread slice of salami with cream cheese; continue layering until last slice (don't put cheese on this); put stack wrapped in Saran Wrap in freezer until good and cold and remove slices. With sharp knife, cut into small wedge shaped pieces. Serve with crackers. Low in calories.
Mix together the cranberry sauce and crushed pineapple. Mix together the whipped cream, cream cheese, mayonnaise, confectioners sugar and walnuts. Layer the cranberry-pineapple mixture, then layer the second mixture. Freeze. Thaw only slightly before serving on lettuce leaves.
Mix all ingredients. Spray a muffin pan with Pam. Divide equally into 12 cups. Bake at 350° for 25 minutes. Makes 12 muffins. Great for dieting!
Mix and place in airtight container in refrigerator. Each day for 3 days stir. On fourth day, make into rolls and bake in 200° oven for 8 hours. Roll over when 1/2 done. You can use hot pepper if you prefer.
Mix and heat first 5 ingredients in large boiler. Brown ground beef in skillet. Fry tortillas. Dip fried tortillas in sauce mixture. Put in layer and top with ground beef, onions and cheese. Repeat layers until finished. Bake 30 to 45 minutes at 350°.
Mix together. Put in casserole dish. Bake at 350° for 40 to 50 minutes.
Dice celery, green pepper and onion. Brown in a skillet with hamburg. Put in a baking dish and add soups, water and rice. Bake at 350° for 1 hour.
Cook in saucepan, dates, prunes, raisins and water. Boil slowly for 5 minutes. Remove from heat and add butter. In another bowl, combine flour, salt and soda. Add flour mixture to fruit mixture. Add eggs and then nuts. Bake in a greased 9 X 13 pan 25 to 30 minutes at 350°. Cool. Cut into bars. Keep refrigerated or frozen.
Melt butter; add flour, onion salt, 1/2 of salt and stir in milk. Cook over hot water, stirring until thick. Pour rice (right from box) into 2-quart shallow baking dish.	Combine broth, 1/2 of salt and pour over rice. Sprinkle 1/2 of cheese over, top with asparagus, then turkey or chicken. Pour on sauce. Sprinkle with rest of cheese. Bake at 350° for 25 minutes.	Top with slivered almonds (optional). Serves 6.
Preheat oven to 375°. Cook broccoli according to package directions; drain and place in baking dish. Drain onions and arrange through the broccoli.
Cook broccoli according to directions, just until tender. Drain. Line 14 x 10-inch pan with broccoli. Cut Velveeta into large chunks and place over broccoli. Drizzle half of melted butter over broccoli and Velveeta. Mix crushed Ritz with remainder of butter. Spread Ritz mixture over broccoli. Bake at 350° for 30 minutes or until bubbles.
Cook apples, 1 tablespoon butter and 1 tablespoon sugar until soft. Beat egg, 1/2 cup sugar and 1 stick butter. Mix in baking powder, flour and lemon flavoring by hand.
Put in blender. Put in pie plate. Bake 1 hour at 350°. Add 1 cup coconut or any fruit.
With electric mixer, beat cream cheese until smooth. Gradually add remaining ingredients; chill. Serve with raw vegetables.
Bake several potatoes in oven or microwave until soft when pressed. Let cool about 30 minutes. Slice in half lengthwise. Scoop out center of potato, leaving about 1/2-inch or less potato on skin. Drop skins in deep fat fryer and fry until crisp or bake in oven until crisp. Place on broiler rack in oven, topped with shredded cheese and bacon bits. (Fresh cooked bacon is much better.) Broil until cheese melts. Remove and top with more bacon bits and sour cream or your choice of toppings (green onions, chopped). If you don't want your skins crisp, use the oven method instead of deep frying; also cuts down on calories.
Cook beef in nonstick skillet over low heat until browned. Reserving 1/2 cup bouillon, stir remaining bouillon, ketchup and garlic into skillet. Cover and simmer until beef is tender, 1 to 1 1/2 hours. Stir in mushrooms and onion. Stir together reserved bouillon and cornstarch until blended. Add to beef mixture and stir. Heat to boiling and boil 1 minute, stirring constantly. Remove from heat, stir in yogurt and light sour cream. Serve beef over cooked noodles.
Combine flour, sugar, salt and butter. Mix like pie dough into crumbs. Add the cream and milk. Mix well and begin to knead. We divide the dough into 2 to 3 parts and knead. Then divide your dough and pass one part to the next person to be kneaded with their dough. We've found it takes 30 to 45 minutes of kneading. When small blisters appear on the dough when you "spank" it, it is ready to be rolled out. Roll out to approximately 3/8 to 1/2 inch thickness. Divide and mark. Bake at 350° until lightly browned, approximately 30 minutes. Remove from oven and let cool. Wrap in dampened linen type tea towels and store in refrigerator for 1 to 2 days before use. I wrap it all individually and freeze until needed.
Blend cream cheese and butter; add chicken. Add and mix rest of ingredients. Separate crescent rolls into 4 rectangles. Press perforations to seal. Put chicken mixture on each square. Fold corners to center and seal. Brush with melted butter. Bake at 350° for 25 minutes.
Heat oven to 400°. Grease a 9 x 9-inch pan. In a medium bowl, beat eggs, milk, butter, onion, salt and pepper with wire whisk. Sprinkle cheese and bacon evenly over top. Bake 20 minutes or until set and golden brown.
Remove skins and slice onions 1/4 inch thick. Separate into rings. Beat egg yolks. Add buttermilk, oil and sift dry ingredients. Beat egg whites until stiff. Fold into buttermilk mixture. Dip onion rings into batter. Fry a few at a time into oil heated to 375°.
Mix and bake yellow cake mix as usual. When finished, punch holes in cake and pour pineapple juice in it. Mix all other ingredients, adding pineapple last. Put on cake.
*Substitute buttermilk with 1/2 cup milk mixed with 1/2 teaspoon vinegar.