HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut 4 to 5 slices of bread into cubes to measure 3 cups. In ovenproof skillet, melt butter; stir in garlic powder. Add bread cubes. Toss to coat. Place in a very slow oven at 225° for about 2 hours. Refrigerate in a tightly covered container until needed.
Sift dry ingredients together. Add shortening, beaten egg and milk. Mix well; turn out on floured board and knead several times. Roll 1/4-inch thick and cut. Place on greased pan and bake at 450° until brown.
Heat oven to 350 degrees. Mix ingredients and pour into greased dish. Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm.
Beat cream cheese. Add milk, powdered sugar and peanut butter. Mix well and add Cool Whip. Mix well and pour into baked crust. Chill. May top with Cool Whip.
Cook rice in the broth and water. When cooked, place in a large bowl and add melted butter. Mix well and add the cottage cheese, salami, soup mix, salt and pepper. Beat 9 eggs; stir in mixture. Add the drained spinach and mix well.
Mix jello and water. Add strawberries and let gel. Mix crushed pretzels, butter and 3 tablespoons sugar. Bake at 325° for 10 minutes. Mix medium container Cool Whip, cream cheese and 1 cup sugar. Pour over crust. Top with firm jello and chill.
Beat eggs; mix in sugar, oil and pumpkin. Combine dry ingredients and add to moist batter. Mix in applesauce, nuts and raisins. Grease and flour five (1-pound) coffee cans. Fill with batter over 1/2 full. Bake at 350° for 1 hour.
Cut most of the fat from brisket. Rub in tenderizer and Creole seasoning, then roll and tie. Place on upper rack of Cajun cooker. Place 4 pork chops on upper end of brisket. After coals are burning good, place Cajun cooker over coals and place water in pan. Allow to cook on low heat for 6 to 8 hours, depending upon heat and size of brisket. Cut and serve.
Put chopped green onion, soybean sauce, sugar, sesame oil and black pepper in a big pot and mix them together well. Add wine. Place sliced beef (not too thin) in the sauce mix and have it soaked (at least one good hour). Take slices out one by one and put them on the grill and you're set.
Melt chocolate and butterscotch chips in large saucepan. Remove from heat and add chow mein noodles and peanuts if desired. Drop onto wax paper and let cool.
Bake in two 8-inch greased and floured pans for 25 minutes in 350° oven.
Mix first 6 ingredients well. Form into balls, covering a cube of cheese in the center of each ball. Roll in flour and brown in skillet. Cover with pizza sauce and simmer until done. Top with grated cheese.
Put all ingredients in a double boiler over water and stir together. When warm or sugar dissolves, start to beat with an electric mixer. Beat until it forms a peak. Ice cake.
Mix all ingredients except 1/2 of chipped beef. From into a ball and cover with remaining beef. Serve with an assortment of crackers.
Cook broccoli according to package directions. Drain well and set aside. Saute onion in butter until tender. Add soup, milk and cheese. Cook over medium heat, stirring constantly until cheese melts. Stir in rice and broccoli. Pour into a greased 2-quart shallow casserole. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Melt 1/2 stick butter in pan. Spread pie filling in pan. Sprinkle with lemon juice. Mix together cake mix, nuts and 1 stick melted butter. Sprinkle over pie filling. Bake 40 to 50 minutes at 350° until golden brown. Serve with whipped cream or ice cream.
Sprinkle lemon juice over chicken. Mix soup and sour cream together and pour over chicken. Top with cracker crumbs and pour melted butter over mixture. Sprinkle with poppy seed. Bake at 300° until it bubbles. Use shallow baking dish or casserole.
Beat eggs, sugar and oil until oil is dissolved. Sift dry ingredients; add to oil mixture and beat 2 minutes. Add pumpkin and nuts. Mix well. Use 13 x 9-inch pan. Bake at 350° for 40 minutes or until done.
First, with the blender on medium speed, mix eggs and sugar thoroughly until the mixture becomes white. Add all other ingredients in the same bowl and mix together. Grease your cake mold or Bundt pan and dust it with some flour. Pour the mixture in it. Bake at 375° for 45 to 50 minutes.
Mix all ingredients well. Pour into well-greased iron skillet. Bake at 400° for 20 minutes or until golden brown.
Layer bananas and vanilla wafers in large dish. Combine pudding mix and 2 cups milk. Mix well. Mix pudding, Cool Whip and condensed milk. Stir until blended. Pour over bananas and vanilla wafers. Chill.
Boil chicken in water until done; debone chicken and save water. Saute onion and bell pepper in butter. Add Ro-Tel tomatoes and simmer. Boil spaghetti in chicken broth until done. Pour almost all water off. Add chicken. Add cheese to sauteed mixture. Stir until melted. Bake at 350° for 30 minutes.
Combine all ingredients, except mushrooms. Stuff each mushroom with cheese mixture and place four mushroom on each of six squares of foil. Fold into a packet; seal. Grill for 12 to 15 minutes.
Dilute tomato soup with enough water to make 1 pint and heat until warm. Add sugar and yeast, let stand until bubbling, 10 to 15 minutes. Add butter, stir and add salt and flour. Mix and let rise in warm place until light. Form into desired shape and put in greased muffin tins and allow to rise until double in bulk. Bake 10 to 12 minutes in hot oven.
Put kraut into baking dish. Put chops on top. Mix soup, water and brown sugar. Pour over chops. Bake at 350° until chops are done. You may have to reduce heat.
Stir together cornmeal, flour, baking powder, salt and cumin; set aside. In small mixing bowl, stir together eggs, milk, oil and peppers. Add egg mixture all at one time to cornmeal mixture, stirring just until moistened. Grease muffin pans or line with paper baking cups; fill 3/4 full. Bake at 400° for about 15 minutes or until toothpick comes out clean. Remove from pan. Serve warm with cream cheese. Makes 12 muffins.
In a medium skillet, heat 2 tablespoons of the oil and the hot pepper over moderate heat. Season the shrimp with the salt and add to the skillet. Cook, stirring occasionally, until the shrimp just turns pink, about 2 minutes. Add the shallots, sun-dried tomatoes and oregano and cook, stirring occasionally, until the shallots are soft and the shrimp cooked through, about 2 minutes more. Scrape the contents of the skillet into a large bowl. Add the arugula, the remaining 1/4 cup olive oil and the lemon juice to the shrimp mixture; toss to combine. Season with salt to taste.
Mix all ingredients, except ketchup. Press into loaf pan. Bake at 350° for 1 hour. Drain off excess fat. Spread ketchup on top. Continue to bake 30 minutes more or until done.
Wash rice well. Cover with water and cook with lid on for 8 to 10 minutes. Mix soup, milk and parsley flakes. Combine with rice and mix well. Pour into large, flat casserole. Place cut up chicken on top. Cover with aluminum foil and bake at 300° for 3 hours. Remove foil for last 30 minutes to brown.
Saute seafood in one tablespoon margarine and 1 tablespoon vegetable oil. Pam may be used instead. Heat vegetables in microwave for 3 to 4 minutes until soft. Combine seafood, vegetables and soy sauce in skillet and mix well. Serve over white rice.
Cover dates with boiling water. Mix Crisco, sugar and eggs. Add sifted dry ingredients. Add dates and chocolate bits. Bake in 9 x 12-inch pan for approximately 30 minutes at 350°. Cool and sprinkle with xxxx sugar.
In a wide frying pan, lay carrots flat and add water to cover. Bring to a boil over high heat and then reduce heat to simmer and cover. Cook until carrots are tender when pierced, about 15 to 20 minutes. Drain.
Mix all ingredients; pour in freezer. Add enough homogenized milk to finish filling freezer. If using electric freezer, leave in freezer until freezer stops running.
In 10-inch skillet, cook dry rice until golden brown. Pour into 2-quart casserole or roaster. Cook in same skillet oleo, mushrooms, onion and celery until onion and celery are tender or transparent. Add water, bouillon cubes and seasonings. Bring to a boil. Pour over rice. Stir to mix. Place chops on top. Put layer of tomatoes on chops. Cover.
Melt butter in large pan. Add onion and cook until tender. Add flour, whisk. Cook 1 minute on low heat, stirring. Add milk and chicken broth. Cook on medium heat, stirring until thickened. Add cheese and seasonings, stirring until cheese is melted. Add vegetables and parsley. Reduce heat and cook until heated. Do not boil.
Mix 1/2 cup of salt with 2 quarts of water. Soak rind overnight; drain. Rinse with clear water and drain. Cook in fresh water until tender (about 10 minutes). Drain thoroughly.
Cook sliced squash with onion in small amount of water until squash is tender. Drain squash. Mix in egg, margarine, salt and pepper. Put in baking dish. Top with cheese slices and crumbled crackers. Bake at 350° for 15 minutes.
Preheat oven to 325°. Cream shortening. Add sugar gradually. Add eggs one at a time. Beat well after each one. Slowly add flour and salt. Mix well. Add flavorings and pineapple (drained). Mix well. Bake for 1 hour and 30 minutes in a greased and floured Bundt pan. Cool 15 minutes before removing from pan.
Combine vegetables, soup, 1/2 cup cheese, sour cream and 1/2 can onions. Pour into 1-quart casserole. Bake, covered, 30 minutes. Top with remaining onions and cheese. Bake, uncovered, 5 minutes.
In a 3-quart deep casserole dish, mix soup, gravy, vegetables, tarragon and chicken together. Top with pie crust. Trim edges with knife. With a fork, poke pie crust dough twice for steam holes. Spread tablespoon of milk on top of crust to help it brown. Bake at 350° for 40 minutes or until crust is golden. Serves 4.
Cook chicken and take off bone. Cook spaghetti according to direction and drain. Add cheese to spaghetti and melt cheese. Mix chicken and all other ingredients to spaghetti mixtures. Put in casserole dish and bake on low temperature until onions and pepper are tender.
Peel, core and chop enough apples to fill crock-pot heaping full (apples will shrink as they cook). Sprinkle with other ingredients.
Boil rotelle noodles and drain. In large bowl, add broccoli, cauliflower, green pepper, onion, tomato, salt, pepper, Zesty Italian salad dressing and noodles. Stir and mix well. Top with Parmesan cheese. Chill about 1 hour before serving.
Saute sesame seed in butter; add remaining ingredients. Mix until smooth. Pour over diced chicken; toss lightly. Serves 10.
Boil chicken in salty water. Pick off bones. Add cream of chicken soup and sour cream. Mix together real good. Put in layers in pan as you would banana pudding. Then the crackers and oleo mixed together, sprinkled over top. Place in oven at 300° for 30 minutes.
Mix oil, sugar and eggs; beat well. Add flour, salt, baking powder, cocoa and nuts. Beat and pour into a 9-inch square pan. Bake 30 to 35 minutes at 350°.
Bring to a boil the first 3 ingredients. remove from heat and add remaining ingredients while mixture is still hot. Beat in 2 eggs, 1/2 cup sour cream 1 tsp. baking soda. Do not use mixer, use wooden spoon. Pour batter into greased sheet cake pan. Batter will be thin. Bake in 375 degrees oven for 20-22 minutes until cake is done.
Combine melted oleo, sugar, coconut, eggs, vanilla and buttermilk. Mix well. Pour into unbaked pie shell. Bake at 325° for 35 to 45 minutes. Let set at least 1 hour after baking before serving.
Put lima beans, water and tomatoes in a saucepan, cover and cook until beans are soft. Press the mixture through a sieve. Melt butter in saucepan and add flour, mixing well. Add milk and cook for 5 minutes, stirring constantly. Add slowly to the lima bean mixture and season with salt and pepper to taste. Serves 6.
Sift flour, baking powder, salt and paprika together. Add corn and beaten egg yolks; fold in stiffly beaten egg whites. Fry in hot, deep fat (365°) until browned. Drain on paper towels. Serves 6 to 8.
Boil chicken and debone. Cut into bite-sized pieces. Mix by hand with sour cream and soups. Spread into casserole dish and top with crackers. Melt butter and pour on top. Bake at 350° for about 35 to 40 minutes. Can be frozen until needed. Delicious with salad, green peas and rice or potatoes.
Combine pudding, sugar and milk. Beat slowly at low speed for 1 minute. Fold in Cool Whip. Spread on cake (9 x 13). Store cake in refrigerator.
Chop up all the vegetables and mix together. Dump Italian dressing over vegetables and mix together. Chill and serve.
Cream brown sugar, shortening, eggs and vanilla in large mixing bowl. Sift together flour, sugar, baking powder, baking soda and salt; add to creamed mixture. Mix well. Stir in cereal and nuts. Form into small balls and dip tops in sugar. Bake at 375° for 10 to 12 minutes or until light brown.
Rinse broccoli. Trim stem ends. Remove flowerets and steam for 15 minutes. (Can microwave for 8 minutes on High and let stand for 4 minutes, until broccoli is fork tender.) Set broccoli aside. In a large saucepan, melt butter over medium heat. Add onion and saute until transparent.	Blend in flour, salt and pepper. Stir constantly, about 2 minutes. Gradually add broth, then broccoli; stir frequently. Transfer mixture to blender or food processor in batches and pureed. Then	return	to saucepan and add milk or cream. Heat through until	warm. Serve sprinkled with grated cheese. Serves 4 to 6.
Brown bacon in skillet; crumble. Reserve 2 tablespoons bacon drippings. Saute onions in drippings. Blend together soup, water, vinegar, sugar and pepper. Add bacon and onions; mix well. Add potatoes and parsley; mix well. Pour into slow cooker. Cover. Cook on low 4 hours. Serve hot or warm.
Saute onions in oil until they turn translucent. Add garlic, chilies, and spices; saute 2 minutes. Add stock and drained beans and cook until the beans are done (usually about 2 hours). While the beans are cooking, cut the chicken into 3/4 inch cubes. When the beans are done, add the chicken. (You can also use the meat from a store-bought roasted chicken to save some time.) Cook 5 to 10 minutes until the chicken is done. Add 2 c. of cheese and stir until completely melted. Use additional cheese for garnish. Serves 8.
Cream shortening and sugar together, then add rest of ingredients and mix well. Bake in a 325° oven for 25 minutes. While still hot, roll in powdered sugar.
Melt chocolate and cool. Sift flour with soda and salt. Cream butter and sugar. Beat in egg, then chocolate. Stir vanilla into milk. Add alternately wet and dry ingredients, beating after each addition until smooth. Stir in nuts. Drop by spoonfuls on ungreased baking sheet. Bake at 375° for 8 to 10 minutes, just until done (or they get too dry). Cool and frost.
Mix sugar, flour and salt in a bowl. In a saucepan, bring to a boil the oleo, water, oil and cocoa. Pour over flour and sugar mix. Add eggs, soda, buttermilk and vanilla. Beat until smooth. Bake at 350° for 20 to 30 minutes. Use a 17 x 11 1/2-inch pan.
Boil chicken until done. Remove bones and tear meat into bite-size pieces. In a mixing bowl, combine chicken with sour cream, mushroom and chicken soups and poppy seeds. Spoon into a greased baking dish. Top with broken Ritz crackers. Bake at 350° for about 20 minutes.
Preheat oven to 275°. Cream butter and 2 cups sugar. Add egg yolks and beat well. Finely chop dates, gumdrops and pecans and dust them with a little flour. Add to creamed mixture along with coconut and orange rind. Dissolve soda in the buttermilk and add with the rest of flour to batter, fruit and nut mixture. Fold in stiffly beaten egg whites. Bake in large greased and floured tube pan for 2 hours.
Combine marshmallow cream and cream cheese; mix until well blended. The cream cheese should be softened.
Heat oven to 400°. Grease quiche dish. Brown ground beef and onion in skillet. Drain. Add salt and pepper. Spread in bottom of dish. Beat in milk, baking mix and and eggs until smooth (about 1 minute by hand). Pour over meat mixture in dish. Bake for 25 minutes. Take out and layer sliced tomato over top, sprinkle with cheese. Bake for 5 to 8 minutes, or until knife inserted in center comes out clean. Let set 5 minutes before cutting. Serves 6.
Pound chicken breasts until thin, but not torn. Cover each breast with Mozzarella cheese and 1 whole jalapeno pepper. Roll the combination and hold with toothpick. Repeat with remaining breasts. Place in ungreased baking dish and cover with can of cream of chicken soup (undiluted). Bake uncovered at 325° for 1 hour.
In a crock-pot, combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme and pepper. Cover and cook on low for 7 to 9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni. Cook on high, covered, 30 to 45 minutes until the vegetables are tender. Sprinkle individual servings with Parmesan cheese. Yields 8 servings.
Mix first 5 ingredients together. Pour 1/2 the mixture into tube pan. Mix cinnamon, brown sugar and pecans and sprinkle 1/2 over mixture of batter in pan. Add rest of cake mixture. Now add rest of cinnamon mixture. Take a knife and circle through entire mixture except very bottom. Cook 1 hour and 15 minutes at 350°.
In large bowl, let egg whites warm to room temperature (1 hour). Section oranges. Hold fruit over bowl; with sharp knife, remove peel and white membrane by cutting around in a spiral. Cut on each side of dividing membrane, lift out sections. Refrigerate.
In food processor, chop vegetables and olives finely. Add rest of ingredients. Mix well. Chill. Serve with crackers or chips.
In a large mixing bowl, combine fruit juice, sugar and lemon juice. Stir until sugar is dissolved. Add whipping cream; stir until well blended. Pour into a 9 x 9 x 2-inch baking pan. Freeze for 3 to 4 hours or until almost firm.
Peel and slice apples and place in 13 x 9-inch pan. Mix together next 4 ingredients. Add egg and blend until mealy. Sprinkle on top of apples. Melt margarine and add cinnamon and vanilla. Pour over top of egg mixture. Bake at 350° for approximately 40 minutes or until golden brown.
Place 3/4 cup sugar and 1 teaspoon cinnamon in a bowl. Cut biscuits into fourths and roll in sugar mixture until completely covered. Place pieces into ungreased Bundt cake pan. Mix 1 cup sugar, 1/2 teaspoon cinnamon and 1 1/4 sticks margarine in saucepan. Heat to a boil. Pour over biscuit pieces. Bake at 350° for 45 minutes. Do not cut. Pull pieces off and eat.
In heavy foil, stack tortillas with cheese and peppers in between, ending with cheese and peppers on top; cover. Place on coals of campfire or on grill rack above medium coals. Cook about 5 minutes or until cheese is melted. Cut into 6 or 8 wedges. Serve with salsa and sour cream. This recipe can be converted to oven or microwave.
Lightly grease an 8-inch square dish and set aside. Place sugar and cocoa in a medium size glass bowl. Stir to combine. Add milk and margarine. Do not stir. Heat, uncovered, on full power for 2 minutes. After cooking, stir just to combine ingredients. Add vanilla and nuts. Stir until blended. Pour into the prepared dish and refrigerate for 1 hour before cutting.
Place potatoes in bottom of casserole. Pour green beans and liquid over potatoes. Place pork chops on top. Bake for 45 minutes in a 350° oven.
In top of double boiler, fondue pot or in microwave oven, melt cheese. Add chunky taco sauce, chiles and taco seasoning mix; blend well. Let flavors blend at least 1/2 hour before serving. Makes about 1 quart fondue. Serve hot with bread cubes or corn chips. Very good!!
Mix juices with water. Pour over orange sherbet or ice cubes and maraschino cherries. Add the ginger ale. Chill.
Mix sugar and cornstarch; gradually add milk, eggs, salt and butter. Add to canned corn. Bake 1 1/2 hours in a 300° oven.
Put all the dry ingredients in 9 x 13-inch cake pan and mix thoroughly with a fork. Make 3 indentations in them and put oil in one, vanilla in another and vinegar in the other. Add water and mix well with fork or whisk. Bake in 350° oven for 40 minutes. When cool, frost with Quick and Easy Chocolate Frosting.
Bring mixture to a boil. Cool before pouring on cabbage to make kraut. You can make pickled beans or corn; cook until tender. No seasoning on these.
Cream shortening and sugar. Add bananas and milk; mix well with mixer. Add eggs and blend. Mix together and add flour, soda, baking powder, salt and nutmeg. Fold in nuts. Bake at 350° for 30 minutes, then at 325° for 15 to 20 minutes or until done.
Sift; sieve flour, ground rice and sugar into a mixing bowl. Add butter; knead and squeeze into the dry ingredients using one hand only until mixture is combined to a smooth, stiff dough. Roll dough out on a lightly floured surface to a 6 x 10-inch oblong, using gently even pressure with a lightly floured rolling pin. Cut down center of oblong, trim edges and cut across into fingers. Place fingers on greased baking tray. Prick well with fork and place in refrigerator to rest for at least 30 minutes. Bake in a slow oven (300° to 325°) for 15 to 20 minutes until light golden. Allow to set on baking trays before removing to a wire cooling tray. Store in an airtight container. Makes 16 to 18 fingers.
Mix all ingredients together; pour into a 9 x 13-inch greased pan and bake at 350° for 25 minutes or until done.
Come home Friday night. Peel off panty hose and everything that binds, pinches, cinches, flattens, lifts and tightens. Put on something loose and comfortable. Herd kids and husband into car. Drive to J.D.'s Truck Stop. Eat! Get Dad to pay!
Mix and store in covered container. Keep at room temperature. (Use for pans that need to be greased in baking items.)
Coarsely slice cabbage in deep, greased baking dish. Slightly brown meat and onions; salt and pepper to taste. Add uncooked rice into meat mixture and stir. Pour this over cabbage. Mix together tomatoes and catsup. Pour over meat, onions and cabbage (do not stir). Bake, covered, at 350° for 1 hour or until cabbage is tender.
Clean mushrooms and remove stems from caps. Soften cream cheese to room temperature. Add sour cream and horseradish. Spoon mixture into caps to fill. Place on broiler pan. Broil until top of mushrooms turn light brown.
Mix the flour, salt, pepper and seasoning together. Shake all water off chicken. Dip in the dry mix and fry until done, about 30 minutes. Place in a clean, dry hot canning jar. Cover with the hot oil or shortening you fried the chicken in and seal.
Shred zucchini. Pat dry with paper towel. Mix with next 7 ingredients; shape into 2 patties. Cook until browned on both sides.
Add seasoning packet to beef and simmer. Arrange crescents in a circle on outer 2 inches of a baking stone, points to outside of circle. Combine meat, beans and cheese and spread on crescent rolls. Fold in triangles and tuck under. Cut and serve warm. V-cut green pepper, fill with salsa and place in middle of open circle. Place chopped onions, lettuce, tomatoes and sliced olives around pepper. Decorate ring with sour cream.
Mix butter, sugar, brown sugar, egg and vanilla with flour mixture. Add nuts and chips. Drop by teaspoon on greased pan. Cook at 375° for 10 to 12 minutes. Makes 50 cookies.
Line 10 x 15-inch jelly roll pan with foil. Generously butter foil. Combine sugar and corn syrup in deep, 2-quart glass dish. Cook on High for 5 minutes in microwave. Stir in 2 tablespoons butter, peanuts and vanilla with wooden spoon. Cook on High 5 minutes. Take out of microwave and stir in baking soda.
Cook rice very slowly in plenty of boiling water until tender; add salt. Rinse 2 or 3 times in cold water. Drain well. Add	pineapple, cherries, cherry juice, marshmallows, sugar and topping.	Chill well in refrigerator.
Cook potatoes or use canned. Combine butter, orange rind, marmalade, salt and brown sugar in frypan for 2 to 3 minutes. Add sweet potatoes; cook uncovered (with control at 200 in electric skillet), basting and stirring for 15 to 20 minutes or until potatoes are well glazed.
Mix all ingredients. Bake for 7 to 10 minutes at 350°.
Put raisins in pan. Cover with water; bring to a boil. Let set 15 minutes; drain. Beat egg yolks with a fork. Add sugar, vinegar, melted butter, nuts and raisins. Beat egg whites just until foamy. Fold in mixture and pour in pie crust. Bake at 350° for 30 minutes longer.