HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove chicken from pot; save broth. Put chicken to side to cool. When cool, pull from bone and cut in pieces. While chicken is cooling, cut your tortillas into bite size. Put cream of chicken soup in chicken broth, along with bouillon cubes. Add cut up tortillas and cook until done. It takes about 45 minutes for the dumplings to get done. Add your cut up chicken and stir. If it gets too thick, you may add 1 cup of milk to thin it out.
Put lard and lye in wash pot. Add water and cook until mixture drips off paddle like fudge. Pour into porcelain mold. When cooled, put on wooden table and cut. Makes about 40 bars. This soap is good for acne, ringworm, poison ivy and is excellent for head lice.
Brown meat; drain. Stir all other ingredients but cheese into large skillet. Cover and cook until rice is tender, 20 to 30 minutes. Top with cheese and let melt. Serves 4 to 6.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies. Wrap roll in waxed paper and put in refrigerator at least 5 hours. Cut in slices and top with whipped cream. Makes 8 servings.
Beat all ingredients. Grease and flour 15 x 10-inch jelly roll pan. Bake at 325° for 25 to 30 minutes. Top with favorite fruit and toppings.
Drain sweet relish in strainer. Put all ingredients into a small container. Mix together with a butter knife and cut the avocados up. Refrigerate and serve.
Cut meat in single rib pieces. Place in Dutch oven and cover with water. Bring to boiling. Reduce heat and simmer, covered, for 1 hour.
Brown the ground beef in a large skillet. Drain off fat. Stir in the soups, onions and salt. Heat. Place 2 cups corn chips in bottom of a 3-quart casserole dish. Top with half of the beef mixture and 1/2 cup cheese. Top with 2 cups corn chips and the remaining meat mixture. Top with remaining corn chips and remaining cheese. Bake in a moderate oven at 350° for 25 minutes. Makes 8 servings.
Put crackers in a bowl. In another bowl, combine remaining ingredients and mix well. Pour over crackers and mix frequently for 1 hour, until mixture coats crackers and is absorbed.
Combine all of the ingredients and cover with 2 cups of crushed potato chips. Bake at 450° for 20 minutes or until it bubbles around the edges. Use a 9 x 13-inch baking dish. Serves 8.
Preheat oven to 350°. Remove the outer layer of skin from 1 to 6 heads of garlic. Cut 1/2 inch off from each head straight across top and arrange in a shallow baking pan. Drizzle 2 teaspoons olive oil over each head, letting it run between the cloves. Cover with foil and bake 30 minutes. Remove foil and bake 30 to 45 minutes, until garlic is tender when pierced with a toothpick. Cool slightly.
Cut bread slices with 3-inch doughnut cutter to make 12 rounds. Tear remaining bread into 1-inch pieces and arrange in greased 9 x 13-inch baking pan. Sprinkle cheeses, ham and green onion over bread pieces. Arrange bread rounds over cheese/ham layer. Combine milk, eggs, parsley and mustard. Pour over bread and cheese layers. Seal and chill at least 1 hour. Bake, uncovered, at 325° for 55 to 60 minutes. Let stand 10 minutes before serving. Serves 12.
Mix all ingredients. Bake in greased and floured muffin pans in moderate (375°) oven until done.
Cream butter and sugar. Add eggs one at a time. Add vanilla. Sift dry ingredients together and add to creamed mixture alternately with sour cream. Add bananas and pecans and mix well. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 40 minutes. Ice with Caramel Frosting.
Mix well and pour over meat loaf. Bake at 350° for 1 hour.
Cook chicken, cool, remove bone and skin and dice chicken. Saute onion in 1 tablespoon oleo. Mix soups, Ro-Tel tomatoes, green chiles, sauteed onion and broth. Use extra broth if necessary. Spray 9 x 13-inch baking pan with Pam. Put layer of chips, chicken, soup and cheese. Layer until all chicken and soup is used. Then sprinkle top with cheese. Bake at 350° for 30 to 45 minutes.
Grease sheet cake pan. Beat eggs. Add corn, sour cream and Jiffy muffin mix, stirring in between each. Pour into baking pan. Pour melted butter or margarine over top. Bake at 350° until lightly brown, 20 to 40 minutes. Good warmed over. Also freezes well.
Combine oleo, sugar, eggs, vanilla, flour, baking powder and salt. Mix well. Grease 10 x 12-inch or 12 x 18-inch pan. Spread 2/3 of mixture on sheet. Spread pie filling over batter. Drop remaining batter on top and spread out as thin as possible. When baked, drizzle a glaze over top.
Chop cranberries and orange. Add sugar and set in refrigerator. Make jello and cool to syrup stage. Add to cranberry mixture and chill.
Toast nuts in 325° oven until lightly browned. Fold sugar and salt into beaten egg whites and beat until soft peaks form. Fold toasted nuts into mixture. Melt margarine in 10 x 15 pan (large cookie sheet will work). Spread nut mixture over margarine. Bake in 325° oven about 40 minutes, stirring every 10 minutes until nuts are coated with browned meringue mixture and no margarine remains.
Mix all ingredients in a medium size bowl or pouring pitcher. Pour over meat to be barbecued. Unused sauce may be kept in covered jar for 3 to 6 months in refrigerator. Makes 3 cups.
Mix together flour, sugar, oil and crushed pineapple, saving the juice for glaze. Add egg yolks, cinnamon and hot water. Next add the egg whites that have been beaten stiffly and then pecans. Bake in tube pan that has been greased and floured for 1 hour and 10 minutes at 325°.
Dissolve jello in hot water. Stir in pineapple and blueberries with juice. Chill until firm. Top with sour cream, cream cheese and sugar that has been whipped. Top with nuts.
Cut meat from bones. Marinate in hot sauce for 30 minutes. Mix flour and creole seasoning to taste. Take meat from hot sauce, dip on corner in mustard, roll in flour and deep fry.
Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides. Pierce meat with fork. Marinate 8 hours, turning once. Remove from marinade and brush off excess to avoid burning. Broil or cook over coals for 10 minutes; brush with marinade and cook 4 to 5 minutes more. Heat remaining sauce and serve with ribs. (Ribs may be cooked in a covered pan in 350° oven for 1 1/2 hours, if desired.) Makes 4 to 6 servings.
Cream butter (softened) and sugar. Add corn syrup, flour, salt, cream, eggs, vanilla and pecans last. Pour into unbaked pie shells (9-inch deep dish). Bake on middle rack 1 hour at 325° or until set. Makes 2 pies.
Sift flour with salt. Cut in the shortening with a pastry blender until crumbly. Mix in egg, water and vinegar. Chill or roll out immediately and fit into pie pans. Makes 4 (9-inch) crusts. Prick bottoms and sides with fork. Bake at 375° until golden brown. Leftover balls of dough can be wrapped and frozen for use later.
Combine first 5 ingredients and mix. Add salad oil and eggs; mix thoroughly. Stir in strawberries and nuts. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 15 minutes. Sit overnight wrapped tightly.
Mix beef, egg, bread, onion and salt. Shape into 24 meatballs. Brown in shortening in skillet. Pour off fat; add remaining ingredients. Cook over low heat for 20 minutes. Stir now and then. Top with chopped parsley. Serves 6.
Melt oleo. Add sugar; stir and bring to a rolling boil for 3 minutes. Line cookie sheet with whole graham crackers. Pour mixture over crackers. Sprinkle with nuts. Bake at 350° for about 10 to 12 minutes.
Pour boiling water over raisins, soda and oleo and let stand (overnight is best, but not necessary). Add other ingredients and mix. Bake at 350° in greased and floured pans for 25 minutes in mini pans.
Grease large shallow baking dish; cover bottom with dried beef. Wrap bacon around chicken and place in dish. Blend sour cream and soup. Pour over top of chicken and bacon. Bake at 275° for around 2 1/2 hours.
In a deep 2-quart casserole, toss cookies and bananas. Set aside. In a 2-quart saucepan, combine sugar, flour and salt. Using a fork, beat in milk until blended and smooth. Bring to a boil over medium-low heat. Cook one minute, stirring constantly. Remove from heat.
Combine the dry ingredients and sift 4 times. Cream the shortening well and add the well beaten eggs. Next, add the dry ingredients, alternating with the liquid. Last, blend in the figs. Bake at 300° until a toothpick inserted comes out clean.
Cream margarine until light and fluffy. Add brown sugar and molasses and continue creaming until mixture is fluffy. Add eggs. Combine flour, soda, baking powder, ginger and salt and sift into creamed mixture. This should be a soft dough and a few tablespoons of buttermilk may be added if dough is too stiff. Divide dough into six equal parts. Draw a 9-inch circle on a sheet of aluminum foil. Lightly flour foil and roll dough to fit circle. Bake on foil in oven at 350° for 12 minutes. Cool layers and stack layers with Dried Apple Filling. Dust top layer with confectioners sugar. (Dough rolls better if chilled, and cake is more tasty if served a day or so after stacking. Yields 8 to 10 servings.
Bring first 4 ingredients to a boil and boil hard for 8 minutes, stirring constantly. Cool completely. Wash and drain fresh strawberries on paper towel. Frozen strawberries cannot be used. Bake pie shell and cool. Place berries in pie shell. Pour syrup mixture over berries. Let stand in the refrigerator for 5 or 6 hours. Top with whipped cream before serving.
Stir all dry ingredients, except powdered sugar, together in a bowl. Blend egg and milk; add to dry ingredients. Beat until smooth.
Scald milk with sugar, salt, onion and butter. Cool to lukewarm. In a large mixing bowl, sprinkle yeast into warm water; stir until dissolved, then stir in a cooled milk mixture. Stir in flour and sage until well blended, then beat with a wooden spoon about 100 strokes. Dough will be sticky and heavy. Cover with a clean towel; let rise in a warm place, away from drafts, for about 1 hour or until doubled. Stir down.
Preheat greased 9-inch ovenproof skillet in 350° oven. Combine spread and eggs; mix until well blended. Add milk and combined dry ingredients, mixing just until moistened. Fold in corn and chopped green peppers. Pour into skillet. Top with green pepper rings. Bake at 350° for 35 minutes. Serve warm.
Mix together white sugar, brown sugar, flour and oleo. Take out 1 cup of mixture and add 1 teaspoon cinnamon to it. Set aside and save for topping. To the remainder, add 2 eggs, flour, buttermilk and soda. Mix well. Divide into 2 greased and floured round pans. Cover with topping. (May sprinkle nuts on top.) Bake at 350° for 30 minutes.
Mix all ingredients together. Bake in 9 x 13-inch pan for about 25 minutes at 300°.
Cook grits and directed. While hot, add remaining ingredients. Bake 1 hour at 250° in large, shallow buttered pan. Serves 12.
Fry meat; drain. Add chili. Cut cheese into cubes; stir into meat. Warm to melt cheese. Keep warm in slow cooker. Serve with nacho type chips.
Thaw and spread out bread dough on lightly greased cookie sheet to 10 x 14-inch size. Layer sauteed mushrooms, onions and peppers, then Mozzarella shredded cheese, then sliced pepperoni, then shredded Cheddar cheese, then ham. Roll jelly roll fashion from long end, pinch together seam. Put in circle and put one end inside other. Brush with beaten egg white. Bake at 375° for 35 to 40 minutes. Make sure it doesn't brown too much.
Spread 1 can of rolls in bottom of ungreased 9 x 13-inch pan. Pinch edges together.
Preheat oven to 350°. Cream shortening and 1 cup sugar. Stir in egg and molasses. Stir in dry ingredients, except 1/2 cup sugar. Form into 1-inch balls and roll in remaining sugar. Place 2 to 3 inches apart on ungreased cookie sheet. Bake for 12 minutes. Cool on cookie sheet until firm. Remove carefully with spatula.
Mix dry ingredients. Add half the milk and beat thoroughly. Beat in egg yolks and add nuts. Add rest of milk and vanilla. Pour in an unbaked pie shell and bake in a moderate oven until firm. Then beat egg whites and spread on pie; brown slightly.
Cream butter and sugar. Add eggs, one at a time; beat well. Fold in flour. Bake for approximately 1 hour at 350° in a tube pan.
Remove	stems from fruit. Peel. Remove seeds. Crush. Measure fruit into a 6 or 8 quart pot. Measure sugar and stir into fruit. Add 1/2 teaspoon butter or margarine. Bring mixture to a full boil over high heat. Stir constantly. Add Certo. Return to	a full, rolling boil for 1 minute. Remove from heat.	Skim off foam.	Pour into jars. Makes 7 cups.
Combine all of the above ingredients. Marinate overnight. Keeps indefinitely, but gets stronger with time.
Mix all ingredients except tomatoes. Add tomatoes just before serving. Chill well. Any vegetables may be added or omitted.
Mix equal parts of apple jelly and ketchup to completely cover the number of meatballs needed in crock pot. Slow cook for 5 to 6 hours.
Cream shortening, brown sugar and sugar. Add eggs and hot water, beat well. Add flour, soda, oats and vanilla. Mix well. Stir in chips. Bake 10 to 12 minutes at 375°.
Simmer raisins in 2 cups water for 10 minutes. Hold out 1 cup of raisins and water mixture for icing. Then add remaining ingredients. Pour into a 9 x 13-inch pan and bake 1 hour at 350°.
Melt butter in saucepan; add apple pie filling and sugar. Continue heating, stirring occasionally, until sugar melts. Cool. Sift together dry ingredients. Mix raisins, currants, pecans, candied fruits and cherries with dry ingredients. Combine apple mixture and dry ingredients. Pour into foil-lined 9-inch tube pan. Bake at 300° for 90 minutes or until done.
Soften bread with warm water; squeeze out water if too wet. Mix all ingredients together. Bake on ungreased 8 x 8-inch square baking dish at 350° for 1 hour.
Melt 1 stick margarine in a 9 x 13-inch pan. Sprinkle with nuts. Prepare cake mix as directed on package. Pour batter over butter and nuts. In a separate pan, melt the remaining stick of margarine. Mix in cream cheese. Add powdered sugar and beat with mixer until smooth. Spoon over cake batter and bake at 250° to 275° for about 55 minutes. Icing will go to bottom of pan.
Mix in order given, using only enough flour to make soft and pliable. Too much mixing toughens doughnuts. Roll a little at a time to 1/4-inch thickness. Fry in deep fat at 360° for 2 to 3 minutes until lightly browned, turning several times. Makes approximately 30.
In order listed, layer ingredients and beat until well blended. Pour into greased crock-pot. Cover and cook on high 1 hour, then on low 2 to 3 hours.
Mix together eggs, sour cream, cottage cheese, Parmesan cheese, flour and onion powder. Stir in ham or crab and cheese. Pour into 9 or 10-inch quiche dish. Bake at 350° until center is firm (approximately 45 minutes). Let set for 5 minutes.
Mix 1 cup sugar with 2 teaspoons cinnamon in covered mixing bowl. Take 2 cans of biscuits and cut each biscuit into 4 pieces. Put them into sugar and cinnamon mixture, cover the bowl and shake. Place pieces in tube pan. Mix margarine, 1 cup sugar and 2 teaspoons cinnamon in saucepan. Bring to a boil. Pour 1/2 mixture into tube pan. Cut remaining biscuits and cover with cinnamon mixture and place in pan. Pour rest of boiled mixture on top. Bake at 350° for 40 minutes and let cool 5 minutes before removing.
Combine first 4 ingredients with 1 cup water in large nonstick skillet. Cook until tender, stirring occasionally. Add green pepper, celery and snow peas; mix well. Cook for 3 to 5 minutes or until tender-crisp. Stir in remaining ingredients. Heat to serving temperature. Serve over rice. Yield: 3 servings.
Mix together sugars and flour. Beat in thoroughly the eggs, milk, vanilla and butter. Fold in nuts. Pour into a pastry lined pan. Bake 40 to 50 minutes in a 350° oven.
Cook ground beef and onion and drain. Add salt, pepper, tomatoes and sauce. Cook over medium heat for 30 minutes. Add beans and pour into casserole dish. Top with cheese and corn chips. Bake in oven at 350° for 20 minutes.
Combine the saltine crumbs and Parmesan cheese in a shallow dish; set aside. Beat egg with water; dip meat loaf slices in egg mixture, then in crumb mixture. Heat shortening in a skillet. Brown meat loaf slices on both sides. Serve with ketchup, if desired. Yield: 2 to 4 servings.
In a mixing bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients. Add to creamed mixture, alternately with buttermilk. Mix well. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes or until the cake tests done. Cool.
Be careful in your selection.	Do not choose too young and take only	such as have	been reared in a good, moral atmosphere. Some insist on keeping them in a pickle while others keep them in hot	water.	This only makes them sour, hard and bitter. Even poor variety may be sweet, tender and good by garnishing	them with patience, well sweetened with smiles and flavored with kisses to taste. Wrap	them in a mantle for charity, keep warm with a steady fire of devotion. Serve with three good meals a day. Thus prepared, they will keep for years.
Mix potatoes, peppers, onions, flour, salt, pepper and cheese in large mixing bowl. Pour into greased 8 x 8-inch baking dish. Cover with milk and add bread crumbs. Bake at 375° for about 45 minutes.
Beat shortening, sugar and eggs; stir in milk. Sift dry ingredients together and mix. Chill at least 1 hour. Drop by teaspoonful about 2 inches apart on lightly greased sheet. Bake only until set and when touched no imprint remains at 400° for 8 to 10 minutes. Makes 6 dozen 2 1/2-inch cookies.
Mix all ingredients together; knead well. Let rise about 45 minutes. Punch down mixture and roll out and cut doughnuts out and let rise again until double. Fry in deep oil.
Line a casserole dish with half of potatoes. Season meat. Place on top of potatoes. Cover with remaining potatoes. Bake at 350° for 1 hour.
Blend all ingredients on high speed for 3 minutes. Use 3 pans. Bake at 350° for 25 to 30 minutes. Cool completely.
Remove mushroom stems. Finely chop and saute in olive oil. Combine all ingredients except mushroom caps. Fill mushroom caps with mixture. Sprinkle with bread crumbs or Parmesan cheese. Place in a greased shallow baking pan and bake at 350° for 20 minutes. Serves 4.
Reserve 20 cookies. Prepare brownie mix batter according to package directions; stir in remaining cookies. Spread batter in greased 12-inch pizza pan. Bake at 350° for 18 to 20 minutes or until done. Sprinkle marshmallows over top of hot brownies; bake for 3 to 5 minutes more or until marshmallows are lightly browned. Sprinkle with nuts, candies and remaining cookies, pressing lightly into softened marshmallows. Cool slightly on rack. Cut into wedges; serve warm or cooled.
Cook broccoli and cauliflower according to package directions. Drain and put in a large casserole dish. Steam bite size pieces of German sausage; add to broccoli and cauliflower. Add carrots. Pour Cheez Whiz over top and warm in a 250° oven until Cheez Whiz is melted over all. Stir and serve.
Preheat oven at 350°. Spray Bundt pan with Pam. Place frozen rolls in single layer around pan. Sprinkle pudding, brown sugar and nuts on rolls. Pour melted butter on top. Bake 25 to 30 minutes. Invert rolls onto flat plate immediately.
Brown and crumble slightly the ground sausage. Drain off grease. Cool. In bowl, beat eggs. Add milk, salt and mustard. Add bread and stir. Add cheese and sausage. Put in glass baking dish, 8 x 12-inches. Place in refrigerator overnight. Bake 45 minutes at 350°.
Use about a pound of deer meat. Cut the meat from the bones and into pieces about 1-inch cube or just larger. Marinate the meat, covered, in a container in the refrigerator for 3 to 5 days. The marinade may be cooking wine, red drinking wine or vinegar. (If cooking wine is used, remember spices are already in the wine and will have an offset on the finished product.) The tougher the meat, the longer it must be marinated. Be sure to turn or shake the meat in the a.m. and p.m. Remove the meat after soak and flour it heavily. Brown the meat in a frying pan with 1 medium chopped onion. Place the meat in a crock-pot or stew pot. Add 2 medium chopped onions, 1 pound tomatoes (fresh or canned), 4 stalks celery, 1/2 green pepper (chopped) and 5 or 6 chopped white potatoes. Salt and pepper to taste. Add garlic, a tablespoon brown sugar, 1/2 cup V-8 juice, 1 cup of the marinade and 1 cup chopped mushrooms. The stew must be cooked slowly for 8 or more hours depending on the heat and the type pot used. Add Bermuda rum or sherry and peppers to taste in each serving.
Put cranberries and oranges through food chopper. Add sugar and let stand overnight. Prepare jello. When cooked, add fruit and nuts. Congeal.
Melt chips and cool. Combine flour, soda and salt. With electric mixer on medium-low, beat butter and sugar until fluffy. Add vanilla, Karo and egg and continue mixing until well blended. Refrigerate until firm, about 30 minutes. Shape dough into 1-inch balls and roll in additional sugar. Put on ungreased cookie sheet about 1 inch apart. Bake until edges are lightly browned, 10 to 15 minutes. Let stand 1 minute, then remove.
Mix all ingredients together, then marinate meat for 1/2 hour plus. Then grill or broil as usual.
Line pie plate with crust. Cook sugar and syrup to 328° or until thick. Beat eggs well. Add hot syrup slowly. Add nuts and vanilla.
Cream sugar and butter until light. Add vanilla and flour; mix well. Fold in nuts. Shape into balls and bake on ungreased cookie sheet at 350° for 15 to 18 minutes. Roll in powdered sugar while still hot.
Combine all ingredients except rice. Put in crock pot. Cook on high for 1 hour and then on low until meat is tender. Prepare rice as directed. If more gravy is desired, add more soup.
Let set 2 weeks and stir daily. Drain fruit; reserve juice for starter. Fruit can be used on ice cream or served with whipped cream. Start in a glass container with loose-fitting lid. Keep at room temperature.
Beat together first 6 ingredients. Sift together flour, soda and baking powder and beat into first mixture. Add boiling water last. (Add ingredients in order listed.) Bake in slow oven (350°). This cake will stay moist for a week or so.
Cook potato and onion until very tender in smallest amount of water possible. Cut Velveeta cheese into small pieces and add milk. Simmer for 5 minutes (do not boil). Salt and pepper to taste. Serves 2.
Preheat oven to 350°. Grease a 9 x 9 x 2-inch baking pan. Melt butter and chocolate in large pan over low heat. Remove from heat. Stir in sugar, flour, baking powder, vanilla and nuts. Add the eggs and beat well with an egg beater. Pour the batter into the baking pan. Bake for 30 minutes. Remove the pan from the oven and place it on a rack. When the brownies are cool, cut them into squares. Makes about 16 brownies.
Cream sugar, shortening and eggs until light and fluffy. Add milk and flavorings. Add soda and baking powder to first cup of flour. Stir in additional flour to stiffen. The less flour and handling of the dough the softer the cookies. Roll out and cut with a glass or cookie cutter. Don't roll thin. Bake at 400°.
Preheat oven to 400°. Mix pretzels crumbs, butter and 1 tablespoon sugar. Pat into 9 x 13-inch pan. Bake 8 minutes and cool.
Tear bread into pieces. Mix first 4 ingredients, then add bread. Bake in casserole dish for 45 minutes at 350°. Serve with ham.
Soften yeast in lukewarm water. Scald milk. Add shortening, sugar and salt; cool to lukewarm. Add flour to make a thin batter. Add yeast, eggs and rind; beat well. Add enough flour or rest of flour to make soft dough. Turn onto lightly floured board; knead until satiny. Form into ball; place in greased bowl. Cover and let rise until double in bulk. Form into loaves and put on topping. Bake at 325° for 40 minutes. Yields 4 loaves.
Put in blender egg, banana and milk. Blend until smooth. Add ice cubes and sugar. Mix until smooth and foamy. Pour into large glass.
Combine sugar, cornstarch and water in saucepan. Stir until smooth. Cook over medium heat until bubbly and thick. Remove from heat. Stir in gelatin until dissolved. Cool. Serve with whipped cream.