HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken for 1 hour, cool and remove from bone. Prepare stuffing mix according to directions on box. Mix soups, onion, celery and one-half of the stuffing together in a bowl. Place mixture in bottom of a casserole dish. Add chicken pieces. Add sliced Velveeta cheese over chicken. Put remaining stuffing on top of cheese. Bake at 325° for 25 to 30 minutes.
Cream shortening, sugar and eggs together at medium speed. Mix and sift flour, baking powder and salt and add alternately with the milk to the first mixture. Add vanilla and beat 1 minute. Pour into muffin pans and bake 15 to 20 minutes at 350°.
Preheat oven to 325°. In large bowl, cream butter, Crisco, eggs and sugar together. Add flour, milk and flavorings. Mix on high for 2 minutes. Pour into greased and floured tube pan. Bake for 1 hour, until top is golden brown. Let cool for 10 minutes before removing from pan.
In a large (at least 10 cups) microwave safe bowl, mix brown sugar and cream until there are no big lumps. Put in the microwave, uncovered, on high for 11-14 minutes. Carefully remove the hot bowl and stir in softened butter, cut into 8-10 pats. Add pecans. Let sit for a minute to thicken, then drop by tablespoonfuls onto foil or waxed paper. Let cool.
Preheat oven to 375°. In large bowl combine meat, onions, soup mix, green pepper, egg, catsup, bread crumbs and water. Shape into loaf and place in baking pan or bowl. Bake about 1 hour or until done.
Mix sugar, cocoa, milk and butter. Slowly bring to a boil and boil 1 minute. Remove from heat. Add peanut butter. Blend well. Add oats and nuts. Drop by spoonful onto wax paper.
Beat eggs. Add sugar, salt, nutmeg and vanilla. Add 1/2 cup buttermilk. Beat soda into other 1/2 cup buttermilk until it doubles in size. Add to mixture. Add Crisco and beat. Add flour and baking powder. Refrigerate 4 hours. Roll out 1/4 and cut with cookie cutters. Sugar tops. Bake for 5 minutes at 450°.
Rinse dolphin and pat dry. Put dolphin in nonreactive pan. Heat up butter in pan. Add hot sauce and lemon juice. Let butter mixture cool a little. Pour over dolphin. Let sit for 10 minutes. Put dolphin on grill and baste with remaining butter mixture. Dolphin is ready when it flakes easily.
Cream the cream cheese, Cool Whip and sugar until smooth. Line bottom of crust with bananas after dipping in the lemon juice. Pour half the cream cheese mixture in each crust lined with bananas. Top with pie filling and chill for 4 hours before serving.
Thaw peas; drain. Combine vegetables, nuts and bacon with sour cream. Mix dressing and mustard and pour over salad. Toss and chill. Makes a lot. Great for entertaining.
Mix pie filling and almond extract together. Put in a 10-inch pie plate. Microwave on High 3 to 4 minutes. Stir after 2 minutes.
Scrape carrots; cut in 1-inch chunks and cook in small amount of water until barely tender. Drain, if necessary. Add butter or margarine, brown sugar and some grated lemon rind or lemon juice. Heat slowly, stirring occasionally until nicely glazed. Makes 3 or 4 servings.
Mash together and fry	in 3 to 4 tablespoons olive oil in 1/2-inch patties. Makes 4 to 6 good size patties.
Let bread dough rise. Fry sausage completely and drain off fat. Set aside. Saute mushrooms, green pepper and onion until tender. Turn burner off; stir in cheese. Add sausage; stir until cheese is melted. Roll out dough. Put half of sausage mixture in middle. Fold one side, then other. Brush dough with egg whites. Repeat with other dough. Bake in bread pans at 350° for 30 minutes. Can also be made with cold meats and other cheeses. Let cool, then slice.
Dip salted chicken into buttermilk; roll dipped chicken in Parmesan cheese. Bake at 350° for an hour.
Layer bottom of 9 x 13-inch pan with sweet potatoes. Drain syrup from potatoes. Save about 1/2 cup syrup and dump in bottom of pan. Sprinkle 1/2 of brown sugar over potatoes and cut 1/2 of butter up in slices. Drop over potatoes. Mix flour and milk together and dump over potatoes. Melt remainder of butter and mix with 1/2 cup of brown sugar. Dump over top. Sprinkle on pecans. Bake at 350° for 20 to 25 minutes. Remove from oven, sprinkle marshmallows over top and put back in oven until marshmallows are brown.
Soften cream cheese and mix together with seasoning. Form 3 logs. Roll in chopped walnuts or pecans.
Mix and roll as for pie crust to fit 2 (9-inch) pie tins. Bake 10 minutes at 450°. Cool.
Dice ham, green onions and cheese. Add bacon bits, salt and pepper. Knead into cream cheese. Mold into ball. May garnish with paprika. Wrap with Reynolds Wrap and store in refrigerator for 24 hours before serving.
Snip off ends of beans; drop a third of the beans at a time in boiling water for five minutes or until tender and crisp. Lift beans out with slotted spoon; pack upright in sterilized pint jars. Place two tablespoons dill and a half clove of garlic in each jar.
Melt chocolate and margarine over low heat and set aside. Beat eggs until light and fluffy. Add sugar, salt and cornstarch and beat until smooth. Mix in the melted chocolate, then add Carnation milk. Pour into crust. Mix nuts and coconut. Sprinkle on top of filling. Bake 1 hour or until done.
Cook pasta; rinse and set aside in large serving bowl. Dice tomatoes and chop ham. Add Italian dressing to pasta and stir well. Add tomatoes, ham and black olives. Stir well. Chill and serve with favorite meat.
Combine first 4 ingredients in bowl. Cut in butter with pastry blender or two knives until mixture resembles fine crumbs. Combine boiling water and molasses and stir in baking soda (mixture will foam). Arrange alternate layers of crumb and molasses mixture in pie shell, beginning and ending with crumb mixture. Bake in moderate oven at 375° for 30 to 35 minutes, or until top and crust are browned and filling set. Cool. Serve plain or topped with vanilla ice cream.
In big bowl, stir together first 4 ingredients. Cut in shortening until mixture resembles crumbs. Combine eggs, mashed potatoes and milk. Add at once into dry ingredients. Knead gently on floured board, 10 or 12 strokes. Roll out to 1/2-inch thick. Cut out with biscuit butter. Place on ungreased baking sheet. Bake in a 425° oven for 10 to 12 minutes.
Drain salmon and save half of the juice. Remove skin and bones from salmon. Set aside. Mix together the celery, onion and crumbled dried bread. Add eggs and butter. Mix. Add salmon and small amount of juice. Mix well. Bake in greased 9 x 5-inch pan at 350° for 30 minutes.
Place half of the toast in bottom of well-greased pan. Place half of the tomatoes over the toast. Sprinkle salt, pepper and sugar on the tomatoes to taste. Combine the mayonnaise, milk and cream cheese. Mix well. Spread half of this mixture over the tomatoes. Top with half of the grated cheese. Then repeat the layers with the remainder of the ingredients. Bake at 350° for approximately 30 to 35 minutes.
Melt chocolate chips and butter together. Add vanilla, eggs, powdered sugar and nuts. Mix well. Pour into buttered foil-lined 9 x 9-inch pan. Refrigerate and cut into pieces. Keep refrigerated.
Melt margarine in saucepan. Stir in flour until blended. Add milk and chicken broth, stirring, cooking until thick. Add paprika, which gives a good color, 1 teaspoon pepper and salt to taste.
Brown ground beef and drain, then add barbecue sauce, instant minced onion and brown sugar. Now take the biscuits. Press each into an ungreased muffin cup, making sure dough goes up to edge of cup. Spoon meat mixture into cups and sprinkle with shredded cheese. Bake at 400° for 10 to 12 minutes.
Mix sugar, shortening and egg. Stir in milk and bananas. Sift dry ingredients together. Stir and blend in nuts. Bake at 350° for 60 to 70 minutes.
Mix the first 4 ingredients. Then mix the remaining (except nuts). Combine the two mixtures together and add nuts. Pour into bread pan. Bake at 325° for 1 hour and 15 minutes.
Cook chicken mixture and set back in refrigerator to chill. Mix all ingredients together, then add to chicken mixture. Refrigerate and serve on lettuce leaf.
Cook all together until pickles are clear. Pack in hot jars and seal. Follow manufacturer's recommendation on lids and rings. Use canning jars only.
Combine oil, eggs, 1/3 cup water and pumpkin. Sift together the next 6 ingredients. Gradually beat into first mixture. Stir in nuts. Pour into greased and floured large loaf pan or 2 small loaf pans or 20 cupcake pans. Bake all sizes in a 350° oven for 1 hour.
Brown hamburg with onions and peppers in a large skillet; drain fat. Stir in spaghetti sauce, Parmesan cheese, eggs and butter; mix well. Place in a 13 x 9-inch pan. Spread cottage cheese; sprinkle with Mozzarella cheese over top. Bake at 350° for 20 minutes or until cheese melts.
Mix flour and sugar together in top of double boiler. Add slightly beaten egg yolks, milk and water. Cook over simmering water until thick. Add vanilla and coconut. Save 1/4 coconut for meringue. Pour into 9-inch baked pie shell; top with meringue and sprinkle with coconut. Bake until light brown in 350° oven.
Mix all ingredients. Spread mixture on the tortilla. Roll. Wrap in Saran Wrap and chill, then slice into bite-size pieces. Serve with taco sauce.
Mix together but not overmixing, it will be tough if you do. Put in aluminum foil-lined loaf pan. Cover with sides of boil. Bake at 300° for about 1 hour. Serve with ketchup or steak sauce. Serves about 8. Season to taste.
Night Before: Brown sausage; drain. Beat lightly the eggs, milk and dry mustard. In 9 x 13-inch pan, put sausage, croutons and cheese. Pour egg mixture over; refrigerate overnight.
Mix and allow to set 2 or 3 days; will keep 3 weeks.
Mix 1 stick softened margarine with graham cracker crumbs. Pat out in the bottom of a 9 x 13-inch dish. Mix confectioners sugar, eggs and remaining margarine (margarine should be soft). Beat until thick. If needed, add another cup of sugar. Spread over top of crumb mixture. Split bananas lengthwise and lay on top of other mixture. Spread the drained pineapple over the bananas. Spread the Cool Whip over the pineapple. Sprinkle with chopped nuts and arrange cherries on top. Chill for several hours. Keep refrigerated.
Cream shortening and sugar. Add eggs and bananas. Mix. Sift dry ingredients and add to first mix. Add nuts. Bake in a greased and floured pan at 325° for 45 minutes or so. Can make two smaller loaves. Freezes well.
Preheat oven to 350°; grease an 8-inch square baking pan. Place apples and raisins in pan. Combine lemon juice and water. Sprinkle over fruit. Mix together flour, sugar and spices; blend thoroughly. Stir in corn flakes. Cut in butter until crumbly. Sprinkle over fruit. Bake about 35 minutes or until apples are tender and top is lightly browned. Serve warm. Makes 6 (1/2 cup) servings.
Melt ingredients all together in a pan. Bring to a boil and let boil for 1 1/2 minutes. Place pan into a large bowl of ice cold water. Ice cubes may be needed to keep water good and cold. Beat until thick enough to spread. Do not use flavorings. This will cover a large tube cake. Double ingredients and cook 1 minute longer for larger cake.
In a bowl, mix softened cream cheese, sour cream and onions. Set aside. Brown ground beef and drain. Add tomato sauce, garlic, salt, pepper and sugar. Simmer for 20 minutes. Cook spaghetti according to directions. In a 13 x 9 x 2-inch dish, put alternate layers of spaghetti, beef mixture and cream cheese mixture. Top with shredded cheese. Bake at 350° for 30 to 45 minutes.
Cook the roast beef. When done, add tomatoes and celery seed to broth. When the mixture comes to a boil, add some cooked noodles.
Cut each cheese slice in half; place half on top of each cutlet. Starting with a short end, tightly roll up cutlets. Tie securely with string. On waxed paper, combine flour and pepper; mix well. Add cutlets; toss gently to coat.
Stir mix with 1/2 cup sugar, 1/4 cup water and 2 egg yolks in a medium saucepan. Stir in 2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Pour into cooled, baked 9-inch pie shell.
Melt butter. In Pyrex dish add melted butter and cream in sugar. Add milk and flour. Drain peaches and place on mixture in dish. Bake at 350° for 1 hour.
Gather	sassafras leaves in month of August (preferably in full moon). Pick	leaves	off branches and put in clean sacks (pillow case or sacks made of old sheets.) Don't fill sacks full or tight; about half so you can have plenty of room and shake up	every day. Each morning, put outdoors to dry, not in the sun, under carport. Let dry until they are very brittle.
Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg and mace. Cover frypan and cook over low heat for 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do not let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings.
Allow cheese to soften. Carefully stir in pineapple, pecans, green pepper, onion and salt. Chill well. Roll into ball while adding chopped pecans.
Cream together butter or margarine, sugar, eggs and vanilla until fluffy. Beat 5 minutes. Blend in cooled chocolate. Sift together flour and soda. Add to creamed mixture alternately with ice water, beating well after each addition. Bake in 2 well-greased and floured 8-inch round pans in a 350° oven for 30 to 35 minutes or until toothpick comes out clean. (This can also be baked in a 9 x 12-inch pan for 35 to 40 minutes.)
Put flour, sugar and salt in a bowl and mix well with fork. Add Crisco and mix with fork until crumbly. In small bowl, mix water, vinegar and egg. Combine the two mixtures and mix well. Divide dough into five portions and shape into flat and round. Wrap in waxed paper and chill at least 1/2 hour. Also, may be frozen.
In 1 1/2-quart casserole, put a layer of beans, drained, and a layer of French fried onions, saving some of larger ones for top decorating.
Boil potatoes and slice. Layer potatoes, cucumbers and onions. Mix other ingredients well and pour over vegetables. Cover and chill.
Mix preserves and water in saucepan. Cook and stir over low heat until thick and smooth. Spread glaze over top of loaf. Garnish loaf with peach slices, red maraschino cherries and parsley, if desired. Yields 6 servings.
Allow cheese to soften. Combine remaining ingredients and blend until smooth. Refrigerate about 30 minutes. Shape into a ball, roll in chopped nuts.
Chop cabbage and onions very fine. Put into a large bowl. Add 1/3 cup sugar and mix well. Using the back of a large spoon, press cabbage down for 15 minutes. In a small pan, combine 1 teaspoon sugar, mustard, celery seed, salt and white vinegar. Bring to a boil. Add Wesson oil. Pour over cabbage and mix well. Let set overnight in refrigerator.
In a 9 x 13-inch dish, melt 5 tablespoons butter and mix with cinnamon crisp. Place on bottom of pan. Next, mix powdered sugar, 1 stick butter and 2 eggs. Place over first layer. Add sliced bananas and place on second layer. Add 1 can undrained crushed pineapple. Place a layer of Cool Whip on top. Walnuts and maraschino cherries may be added for decoration.
Combine sugar, egg, 2 tablespoons flour, salt and 1 tablespoon butter. Stir in rhubarb and spread mixture in a greased 9 x 12-inch baking dish. Combine 4 tablespoons butter, 2/3 cup flour and brown sugar. Cut into crumbs and spread over rhubarb mixture. Bake in preheated oven at 350° for 30 minutes. Serve warm with cold milk.
Brown ground beef in skillet. Add tomato sauce, salt and pepper. Let simmer for 15 minutes. Cook potatoes and whip until smooth. Add corn, beans and onion into simmering beef. Remove from stove and pour into casserole dish. Top with whipped potatoes; sprinkle cheese over casserole. Bake at 350° for 10 minutes.
Brown sausage and drain. Put in a large pot. Add all ingredients except bell pepper and potatoes. Cook 1 hour on medium to low heat. Add peppers and potatoes; cook 30 minutes or until potatoes are done. Better if it sets overnight.
Drain herring of wine sauce and dice into bite-sized pieces. Put in mixing bowl. Grate carrot into same bowl. Dice cucumber, pepper and radishes into bowl. Add diced scallions. Add desired amount of sour cream to moisten and sugar to taste. Mix.
In casserole dish, spread layer of tomato sauce in bottom (1/2 the sauce). Add macaroni, rest of sauce and half the grated cheese. Mix well and spread evenly in pan. Top with the remainder of cheese and put pats of butter or margarine on top (6 to 8 pats). Bake, uncovered, at 350° for 45 minutes to 1 hour until top is crusty and browned. (A pound of cooked and drained ground beef can also be added.)
Roll out 1 package of crescent rolls in bottom of 11 x 9-inch pan with bottom greased. Put in a layer of ham, Swiss cheese, broccoli, then ham. Mix soup, sour cream and mustard. Pour over ham; top with layer of Swiss cheese and another package of crescent rolls. Brush top with egg yolk mixed with 1 tablespoon water. Bake in oven at 350° for 20 to 30 minutes.
In a large skillet heat oil over medium heat. Add onions, red peppers, mushrooms and garlic. Cook, stirring, 8 minutes or until tender. In large bowl combine Ricotta, Mozzarella, 1/2 cup Parmesan and salt. Stir in spinach and vegetables.
To the peach juice, add sugar, vinegar, cloves and cinnamon. Bring to a boil and cook 20 minutes. Pour over peaches. Keep in refrigerator for at least 24 hours before serving.
Mix together; pour into buttered casserole. Bake until bubbly and top with herbed bread crumbs and return to oven for 5 to 10 minutes.
Heat oven to 350°. Grease pie plate. Beat all ingredients until smooth. Pour into plate. Bake until knife inserted in center comes out clean. Bake about 30 minutes. Cool. Serve with mixed fresh fruit, if desired.
Sift flour, baking powder, salt and sugar together. Add milk to peanut butter; blend well and add to dry ingredients. Beat well. Bake in greased loaf pan in slow oven 45 to 50 minutes. It is best when a day old.
In an ovenproof pan with lid, bake for 1 hour at 350° the cranberries, sugar and cinnamon. Stir once or twice. Remove from oven and add the rest of the ingredients.
Combine all ingredients; spread on bread of your choice and top with second slice of bread. Serves 6.
Preheat oven to 400°. Remove a 1/4-inch slice from the stem end of the tomato and scoop out the seeds with a spoon. Turn the tomato shell upside down and drain on paper towels. Work from top to bottom of the ears of corn; use a sharp knife to cut off the kernels. Place the kernels in a medium mixing bowl with green onions, bell pepper, black pepper and mayonnaise. Combine the ingredients to form a thick mixture.
Brown sausage and garlic in frying pan; drain. Cook squash just until tender. Do not overcook. Drain. Stir squash and next 6 ingredients into sausage. Fold in eggs. Place in casserole dish and bake 25 to 30 minutes at 325°.
Beat egg yolks plus 2 whole eggs well. Add whiskey and sugar. Beat well for 3 minutes with an electric mixer. Remove from mixer and fold in walnuts. Fold in flour and toast. Add vanilla. Beat egg whites with a dash of salt and cream of tartar and beat until stiff. Now fold egg yolk mixture into whites. Mix. Pour into pan and bake for 55 minutes at 350°.
Put cabbage and vegetables in bowl. Combine and mix remaining ingredients. Pour over cabbage mixture. Chill 3 hours. Serve with seafood, poultry, etc.
Mix ingredients together, then pour into a 9 x 13-inch pan. Bake for 1 hour and 10 minutes at 350°.
Heat oil in wok or heavy skillet over high heat. Add pork and stir-fry until lightly browned, 2 to 3 minutes. Add soy sauce and stir-fry 1 minute. Reduce heat to medium. Stir in carrot julienne. Cover and cook until crisp-tender, about 3 minutes. Add bell peppers and cashews and stir-fry until bell peppers are crisp-tender, 3 to 4 minutes. Add sugar and stir until dissolved, about 1 minute. Push pork and vegetables to side. Dissolve cornstarch in water in small bowl and add to wok. Stir until sauce thickens and clears, about 1 minute. Mix pork and vegetables into sauce. Season with salt. Serve immediately.
Drain all vegetables and pimento. Mix all vegetables in a large bowl with tight lid. Bring sugar, vinegar, oil, water and spices to a boil in saucepan; boil 2 to 3 minutes. Pour over vegetables. Cover with a tight lid. Refrigerate overnight. Drain before serving.
Combine sugar, oleo and milk in a saucepan. Bring to a boil, stirring constantly. Boil 5 minutes or to 234°. Remove from heat; stir in chocolate chips until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour in greased (with butter) 13 x 9-inch pan. Let cool.
Mix all ingredients together. Put into buttered casserole dish. Sprinkle with buttered bread crumbs. Bake at 350° for 30 to 40 minutes.
Brown ground beef and onions; drain. Add tomatoes, chili powder and Worcestershire sauce. In separate pan, cook macaroni. Mix macaroni with beef mixture, then add 2 cups water and let simmer. Salt and pepper to taste. Serves 4 to 6 people.
In large skillet, heat oil. Add chicken strips; cook until done. Strip 2 bell peppers (red and green) and onion. Cook in 2 tablespoons of oil until tender and soft. Add minced garlic. Then add cooked chicken and vegetables into same pan. Cook 2 minutes until warm. Serve over rice or spaghetti. Squeeze 1 lemon over dish.
Melt cream cheese and cream of mushroom soup slowly. Add gelatine. Let cool. When cool, add other ingredients. Mix well. Mold overnight.
Combine taco seasoning mix with sour cream. Mix well. Stir in softened cream cheese and can of bean dip. Stir until smooth.
Beat cream cheese and powdered sugar together until fluffy. Add 3/4 cup peanut butter. Fold in one 8 ounce container Cool Whip. Put in a graham cracker crust and refrigerate.
Beat eggs, adding oil. Add this to sugar and apples mixture. Sift flour and baking soda, cinnamon and salt. Beat 2 minutes. Add walnuts. Fill 9 x 13 x 2-inch pan. Bake 1 hour at 350°.
Mix 1 stick of oleo with graham cracker crumbs; press into a 13 x 9 x 2-inch pan.
Mix stuffing mix and melted margarine. Spread in bottom of casserole dish, saving 1 cup of mixture. Mix eggs, onion and celery to stuffing mixture. Put chicken on top of mixture. Pour soup over chicken. Pour broth over soup. Sprinkle cup of mixture over top. Bake at 350° until bubbly and brown, about 30 or 40 minutes.
Preheat oven to 375°. Melt butter in saucepan. Stir in flour. Gradually stir in milk. Stir until sauce is thick and smooth. Add salt, pepper, eggs and scallions. Place the cauliflower in a greased baking dish. Cover the cauliflower with sauce, then bread crumbs and bake for 20 minutes.
Cook noodles and drain. Add all ingredients in the crock-pot. Cook on low for 3 hours.
Remove crust from bread. Spread one side of each piece with softened butter. Combine meat and mustard. Mix well. Spread ham over half of bread slices. Cover ham with remaining slices (sandwich style). Beat eggs slightly. Stir into milk with Worcestershire sauce. Pour mixture over bread in 8-inch baking dish and let stand in refrigerator overnight; then place baking dish in pan with 1 inch of hot water. Bake at 350° for 1 hour and 20 minutes or until custard is set and knife comes out clean.
In a medium bowl, combine soup and milk and then add beans and pepper. Gently stir until the beans are coated with the soup/milk mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with onions and bake, uncovered, for an additional 5 minutes or until onions are golden brown.
Cream butter and sugar. Add eggs and mix well. Add flour; mix and then add vanilla, syrup and last pecans. Stir until well blended. Bake at 350° for 15 minutes and then reduce heat to 325° and bake for 45 minutes.
Soften yeast in warm water. Sift flour, sugar and salt into bowl. Cut in 1/2 cup butter until fine. Add milk, egg and softened yeast. Mix well. Cover and chill 2 hours or overnight.
Crush strawberries; put sugar in. Make thick with Clear Jell. Take marshmallows and milk and melt over low heat. Take off heat and let cool until it begins to jell, then add whipped cream. Also whip cream and marshmallows together.