HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat broiler.	Melt butter and combine with spices and salt. Coat fish	fillets with mixture. Broil until opaque throughout, about 5 minutes per side. Makes 4 servings.
Add salt and pepper to flour. Dredge chicken pieces. Brown in heavy pan turning several times. Add garlic, bouquet garni, wine, brandy and tomatoes. Cover pan tightly. Cook over low heat about 45 minutes or until chicken is tender. Taste for seasoning at 30 minutes and add mushrooms. Add parsley when done. Serve with chunks of French bread to dip in sauce. Serves 10 to 12. This may be prepared ahead and improves with reheating.
Place chicken in a large pot, cover with water and cook until tender. Pull chicken from bone, discard bones and skin. Strain broth. Put broth in the same pot, adding enough canned chicken broth to make 2 qt. Heat to boiling. Add 1/2 stick margarine.
Use a 9-inch spring-form pan. Butter sides and bottom heavily. Mix together graham cracker crumbs, sugar and butter or margarine. Press firmly over bottom and about 2 1/2 inches up sides. Chill the crust-lined pan in the refrigerator.
Mix sugar and water in boiler and simmer until sugar is dissolved. Let cool. Place all ingredients in blender and process until smooth. Keeps several days in fridge, longer in freezer. Double recipe for larger amount since most recipes call for 14 ounces.
Bring to boil oleo, shortening, cocoa and water. Sift together in bowl, flour and sugar. Add to bowl, buttermilk, eggs, vanilla, soda and cinnamon. Add chocolate mixture to flour mixture and mix well by hand. Pour cake mixture into pan and bake for 20 minutes at 400°.
Combine all ingredients. Pour in greased pan. Bake at 450° until brown.
1. In a large sauce pan lightly simmer all ingredients except chicken, lemon juice, and cayenne/tabasco. Simmer until all ingredients are mixed. 2. Remove mixture from heat and add lemon juice. Place chicken in large baking dish and pour mixture over chicken. Cover and refrigerate 2-7 hours. 3. To bake heat oven at 350°, cooking & basting chicken 20 -30 minutes. Add cayenne or tabasco about 10-15 minutes before chicken is done.
Bake at 350° for thirty minutes. This is a wonderful dish for your Thanksgiving or Christmas dinner. Enjoy!
Melt butter; add brown sugar. Cook on low heat for 2 minutes. Add milk and stir until it boils. Remove from heat; add confectioners sugar and vanilla. Pour on cake while still hot. Goes really well with Duncan Hines spice cake.
Put all the ingredients except the heavy cream in a saucepan and cook at the merest simmer for 1 hour, uncovered. Stir from time to time with a wooden spoon. Puree the contents of the pan through a food mill into a saucepan and bring to a simmer, stirring with a wooden spoon. Add the heavy cream and stir. Cook for 1 minute more. Taste and correct for salt. Serve immediately over pasta.
Mix flour, sugar, baking soda, baking powder, salt and cinnamon. Add oil and eggs; mix well. Add carrots and walnuts. Grease a 9 x 13-inch cake pan. Bake one hour in 325° oven.
Preheat oven to 375°. Mix together sugars, shortening, peanut butter and egg. In separate bowl, combine flour, baking soda, baking powder and salt. Slowly add dry ingredients to creamed mixture. Mix well. Roll into balls and place 2-inches apart on ungreased cookie sheet. Use a fork dipped in flour and make a crisscross design on balls. Sprinkle with sugar if desired. Bake for about 10 to 12 minutes. Makes about 3 dozen cookies.
Put in layers, cheese on top. Cook in oven for 25 minutes at 350°.
In large bowl, cut shortening into flour and salt with pastry cutter. Mixture should look like corn meal. Add just enough water to form a ball. Roll onto floured surface to desired shape. Place into pie pan. Makes double crust for 8 or 9-inch pie.
Mix all ingredients together with whisk. Store in a jar in the refrigerator. Especially good over green salad.
Preheat oven to 350°. Combine meat, crumbs, milk, onion, Parmesan cheese, eggs and seasoning. Mix lightly. Press meat mixture into an 8-inch square baking pan. Bake for 45 minutes. Pour out drippings. Spread pizza sauce over meat and bake for 10 minutes longer. Sprinkle with cheese. Return to oven until cheese melts.
Add chilies, sour cream and onion to cream cheese and beat with mixer until well blended. (If necessary, add milk or half and half to get correct dipping consistency.) Cover and refrigerate for several hours to blend flavors. Serve with crisp tortilla chips.
Mix bran and orange juice together and set aside. In another bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, cream honey and shortening. Add egg and beat until light and fluffy. Add dry ingredients alternately with milk and bran/orange juice mixture. Do not overmix. Add crushed pineapple. Spoon mixture into greased muffin tins and bake in preheated 400° oven for 20 minutes.
Roll chicken pieces in cornstarch. Heat oil in frypan or wok over high heat. Add chicken quickly to brown. Sprinkle with garlic powder. Add tomato, mushrooms, onions and celery. Stir. Sprinkle with Accent. Add soy sauce. Cover and reduce heat to simmer for 5 minutes. Put over lettuce and rice.
Melt butter; add dressing mix and mix other ingredients. Put half of dressing in greased casserole. Add other ingredients. Put other half of dressing mix on top. Bake in a 9 x 9-inch Corning Ware 40 minutes at 350°.
Mix flour and salt in a bowl. Make a hollow in center of flour mixture and add egg. Add 1 tablespoon water, then gradually fold in flour mixture. Let stand for one hour. Put marble size knob of Crisco into each section of muffin tin. Place in hot oven until the Crisco is smoking. Add mixture into tin. Cook at 425° for 15 to 20 minutes.
Wash and separate broccoli to florets (can use stalks if peeled, cut into 1-inch cubes). Bring water and bouillon cubes or chicken broth to boil. Boil until reduced by 1/3. Add broccoli. Cook until tender-crisp or to your preference. Drain, reserving liquid, if desired to cook rice and noodles. This is the only way I cook broccoli or any raw vegetable.
Beat all ingredients together thoroughly. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes.
Split bread loaf in half lengthwise. On bottom half, layer the lettuce, carrots, egg slices, tomatoes and cucumber. Top with another layer of egg slices. Pour salad dressing of choice over egg slices. Cover with top half of the loaf. Cut in 2-inch pieces. Serve. Makes 2 to 3 servings.
Put 1 teaspoon of cream cheese in center of prune. Place a chunk of pineapple on top of cream cheese.
In a saucepan, combine sugar, milk and butter. Cook, stirring constantly, to 236° or to soft ball stage. Add pecans and vanilla. Let cool to lukewarm. Beat until creamy, but still soft. Drop in mounds on wax paper.
Mix all together with spatula. Pour into a greased broiler pan. Bake at 275° for 50 to 55 minutes. Stir a couple of times when cooking to break loose with spatula. When done, pour onto waxed paper.
Combine soups. Add Ro-Tel and chicken broth. Arrange alternately layers of tortillas, chicken, onion, sauce and cheese in baking dish. Bake in preheated oven at 350° for 45 minutes to 1 hour.
Place beef in roaster half full of water. Add salt and onions. Roast until tender. Remove from oven and refrigerate overnight.
Mix together dry cake mix, melted margarine and 3 eggs. Spread in the bottom of a greased and floured 13 x 9-inch pan.
Combine cake mix, 2 eggs and melted margarine; spread in well-greased 9 x 13-inch pan. Mix powdered sugar, cream cheese and 2 eggs. Spread on top of cake mixture. Bake at 350° for 35 to 40 minutes. When cool, sift powdered sugar on top. Refrigerate leftovers.
In medium saucepan, combine Jell-O, pudding and water. Cook until boiling. Cool (will thicken as it cools). Add peaches and pour into pie shell. Refrigerate for at least 2 hours.
Line a 9-inch pie plate with one nine-inch pie crust. Layer first with meat, then potatoes, carrots and onions. Season to taste. Repeat the layer again. If using a deep-dish pie plate, you may be able to get three layers. On top of the last layer, top with 1 stick of margarine sliced and placed all over the top (sometimes I don't use a whole stick). Then top with the other 9-inch pie crust; flute edges and cut slits in top of the crust. Place on cookie sheet and bake in oven for 2 hours at 200°.
Cook broccoli and drain; melt oleo and add onions, flour, cheese, milk and soup. Mix well and heat over low heat until cheese is melted. Mix in broccoli and pour mixture into lightly greased casserole dish. Top with buttered cracker crumbs. Bake at 300° for 20 to 25 minutes.
In a large mixing bowl, combine cake mix, jello, oil, nectar or juice, extract and eggs. Mix well. Bake 50 to 60 minutes at 350° in a tube or Bundt pan. Grease and flour pan.
In large saucepan, med. heat, combine sliced green pepper and sliced onions. Simmer until slightly soft in water. Add garlic powder and seasoning salt (as desired) to pan. Take out, put in bowl. Leaving water in pan, add chicken to pan. Cook until done. Take out and dice chicken. Add chicken, pepper and onions back into saucepan with can of chicken flavored gravy. Let simmer 2-3 minutes. Serve over rice.
Cook diced potatoes 8 to 12 minutes until tender when pierced. Drain and cool. Layer into a covered container: potatoes, celery, onions and parsley. Salt and pepper and follow the layers as began. Put lid on container and refrigerate until thoroughly chilled. Mix the mayonnaise, sugar and vinegar and mix with potato mixture. Place in serving bowl. Sprinkle top with paprika. Garnish with parsley. Cover and refrigerate until time to serve.
Beat eggs well. Add sugar, soda, salt, cinnamon, oil and flour. Mix well. Add apricots and fold into mixture. Pour on a well greased 11 x 15 inch cookie sheet and bake at 350° for 40 minutes or until brown. Cool.
Prepare beans, add to boiling salted water. Simmer for 15 to 20 minutes. Drain beans. Cut ham 2-inches long and 1/4-inch wide. Saute onions in butter, 5 minutes; add ham and cook 2 minute or less. Add remaining ingredients and mix all with beans. Stir gently to mix.
Cream together the egg, sugar, butter and salt. Add the remaining ingredients. Slice bread in strips, dip in batter and bake or deep fry. Makes 4.
Preheat oven to 350°. Layer all ingredients in the order listed in 9 x 13-inch casserole. Bake for 20 minutes.
Cook pasta according to package directions. In a large skillet, heat olive oil and margarine. Add onion and garlic and cook 2 to 3 minutes. Add mushrooms, broccoli, zucchini and carrot and cook 3 more minutes. Add wine, basil, parsley, salt and pepper. Simmer 5 minutes until vegetables are tender. Toss pasta and chicken with vegetables. Top with Parmesan cheese. Serves 6 to 8.
Lightly brown cut up onion and/or mushrooms in olive oil. Add both cans of tomatoes. Add garlic, salt, pepper, basil and oregano. Cook for about an hour.
Crush crackers into fine crumbs. Mix first 7 ingredients together, then add Eagle Brand milk. Make sure ingredients are well mixed. Use 1 large tube pan or 2 loaf pans. Line pans with wax paper or plastic wrap. Press firmly into lined pans.
Let cheese be at room temperature. Blend in mayo and sugar. Add fruit and nuts. Fold in whipped cream and vanilla. Pour into a large rectangular pan. Freeze at least 6 hours or overnight.
Mix first 4 ingredients together; beat well. Bake in 3 layers at 325° for approximately 25 minutes.
Cook spaghetti according to directions on box. Drain and cool. Add other ingredients (diced). Mix and chill.
Place 2 cups of broth in large saucepan. Add broccoli and bring to a boil. Cover and cook 10 to 15 minutes until tender. Add milk, cream, cheese, ham and butter. Cover and simmer 15 minutes.
Boil first 5 ingredients for 2 minutes. Remove from fire and add pectin. Skim and pour into sterilized jars and seal.
Melt margarine in a 9 x 13 x 2-inch pan. Combine flour, 1 cup sugar and milk. Mix well. Pour over melted butter. Do not stir. Combine peaches (drained if canned) and remaining 1 cup sugar in a saucepan; bring to a boil. Pour over batter. Do not stir. Bake at 375° for 30 minutes or until brown. Serve hot with vanilla ice cream.
Put all ingredients in bowl. Mix by hand or with mixer (low speed) until well blended and smooth. Serve with several types of cut up fresh fruit.
Remove bony tissue. Combine with 1 cup finely chopped celery. Chill and serve on lettuce lined cocktail cups with cocktail sauce.
Toss together celery, green onions, rice and chicken. Mix sugar, salt, salad oil, vinegar and pepper to make a dressing. Toss dressing with chicken mixture and refrigerate. Add torn lettuce when ready to serve.
Mix together all ingredients, except vanilla and nuts. Let mixture cook 5 minutes after it starts to boil. Cool slightly. Add vanilla and beat (add nuts). You need to let it cool, beating it while it is cooling. It will not firm up or run off cake, if not cooled down.
Heat oven to 325°. Place butter or margarine in baking dish (approximately 8 x 8-inch). Place in oven to melt. Mix together the first 5 ingredients; pour into melted butter. Place peaches or cherries on top. Bake for 30 to 40 minutes. Serve with ice cream or milk on top.
Mix first 6 ingredients in blender or by hand. Cut carrots in small pieces and parboil. After first 6 ingredients have been well blended, add the carrots. Sliver onion and green pepper and add to the mixture. Put mixture in bowl and refrigerate overnight or until needed.
Spread small amount of Cool Whip in dish. Dunk cookies in milk and layer on Cool Whip. Repeat layers 1 to 2 more times. Refrigerate several hours.
Be careful in your selection. Do not chooose too young and take only such varieties as have been reared in a good atmosphere. When once selected, let that part remain forever settled and give your entire attention to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them in hot water. This only makes them sour, hard and bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses to taste, wrapped in love and warmed in devotion. When thus prepared, they will keep for years and improve with age.
Mix together cream cheese, steak sauce, Tabasco sauce, garlic powder and parsley. Form it into a ball and roll in nuts. Wrap in wax paper and chill. Serve with crackers. (If you prefer, can roll back in the parsley, instead of the nuts.)
Combine sugar, oleo and milk. Cook over medium heat stirring until thoroughly mixed and sugar is dissolved. Cook and stir for 5 minutes after mixture begins to boil. Remove from heat; add vanilla, peanut butter, Marshmallow Creme and nuts. Mix well. Pour into 9 x 13-inch buttered pan. Cook and cut into squares.
Boil chicken and remove from bone and chop into pieces. Mix remaining ingredients and add chicken. Cook at 350° for 30 minutes. Remove and crumble Ritz crackers on top (enough to cover). Bake for 5 more minutes or until brown.
Combine flour and baking soda. Combine butter, sugars, vanilla and pudding mix. Beat until smooth and creamy. Beat in eggs, gradually add flour mixture. Stir in chips and nuts. Drop onto ungreased cookie pan. Bake at 375° for 9 to 9 1/2 minutes or until golden brown.
Cook rice; cook broccoli. Saute onion, green pepper and celery until soft. In a large bowl, combine rice, broccoli and vegetables. Add soup and cheese; mix well. Place in uncovered casserole at 350° for 1/2 hour.
Congeal jello and whip cream cheese with pineapple juice and 1/2 cup nuts. Stir into jello mixture. Mix and store in icebox.
Peel and cook the sweet potatoes. Peel the apples and cut in quarters. Slice the potatoes and put half in a greased 2-quart baking dish. Add half of the apples, brown sugar and butter. Add remaining potatoes. Add rest of the ingredients. Cover and bake at 350° for 1 hour.
Mix all dry ingredients including apples and pecans. Mix all liquids together (Wesson oil, eggs and vanilla). Pour over dry ingredients. Mix thoroughly. Grease and flour large baking pan. Bake for 1 hour and 20 minutes at 325°.
Cream butter and sugar until smooth; add egg and beat well. Stir in applesauce. Mix flour, baking powder, soda, spices and salt; add to butter mixture. Stir until well blended. Add raisins and nuts. Turn batter into a well-greased, lightly floured Bundt cake pan. Bake at 375° until pick inserted in middle comes out clean, usually about 45 minutes. Let cake rest in pan until almost cool, then turn out on plate.
Drain pineapple, reserving 2 tablespoons juice. Blend reserved juice with sour cream. Combine with remaining ingredients; mix well. Chill.
Put butter in deep baking dish and in a 350° oven to melt. Make batter of sugar, flour, baking powder, salt and milk. Pour mixture over melted butter. Do not stir. Empty can of peaches on top. Do not stir. Bake 1 hour at 350°.
In large salad bowl, mix finely chopped broccoli, diced green onions, chopped nuts, raisins and cooked and crumbled bacon.
Dissolve sugar in water. Add food coloring and peanuts. Cook over medium heat, stirring often. Cook until no syrup is left. Pour into flat pan or cookie sheet and spread out. Bake at 300° for approximately 30 minutes, stirring every 5 minutes.
Combine ingredients until creamy. Using teaspoon, shape into balls. Put on cookie sheet about an inch apart. Flatten with palm of hand. Bake at 375° for 10 to 12 minutes.
Melt butter in pan, then stir in Bisquick, sugar and milk. Add fruit on top. Bake at 350° for 35 to 45 minutes.
Mix and pour all ingredients into deep dish pie crust. Top with a regular pie crust, leaving pan on. Bake for 45 minutes at 350°. Remove top pan; bake for 15 more minutes, or until golden brown.
Early in day: Drain cherries, reserving liquid. To liquid, add enough water to make 1 3/4 cups. In medium saucepan over high heat, heat liquid to boiling. Place gelatin in medium bowl; stir in liquid until gelatin is dissolved. Add cherries, sherry and almonds. Refrigerate.
Combine beef and onion in skillet. Cook until beef is lightly brown. Drain. Add salt and pepper. Stir in catsup and tomato sauce. Heat thoroughly. Turn into 1 1/2-quart casserole dish. Sprinkle cheese over beef mixture. Top with biscuits. Bake at 425° for 20 to 25 minutes or until golden brown. Serves 4 to 6.
Dissolve Jell-O into hot water. Add cold water. Add fruit and marshmallows, chill until congealed. Cook next four ingredients until thick and allow to cool. Spread the cooled mixture over Jell-O mixture. Whip the whipping cream and blend cream cheese. Spread over Jell-O mixture. Sprinkle grated cheese over top and chill.
Mix cake mix, sugar, oil and 1 cup nectar together. Add eggs one at a time. Bake in tube pan at 350° for about 1 hour.
In a large skillet, heat oil to a depth of one-half inch. Cut the tortillas in quarters and fry each piece for a few seconds or until crisp. Drain on paper towels.
Preheat oven to 350°. Combine biscuit mix, brown sugar, soda and nutmeg in a small mixing bowl. Beat together the bananas, oil and eggs until well blended. Stir into dry ingredients all at once, mixing only until blended. Stir in walnuts and chocolate chips. Pour into greased 9 x 5-inch loaf pan. Bake for 40 to 45 minutes.
Clean and slice mushrooms. Place in an 8-inch microproof dish. Add garlic and butter (butter cut in pieces). Cover with waxed paper and cook on 90 (Saute) for 4 to 5 minutes, stirring once after 2 minutes. (Serve with roast beef or steak, or as a surprise side dish with any meal.) Easy and quick!!
Cream softened butter and sugar. Add flour and vanilla. Mix well. Form into marble size balls and place on a cookie sheet. Mash balls flat with bottom of a small glass or fork dipped in sugar. Bake at 400° for 10 to 11 minutes. Makes 10 to 12 dozen.
Cream cheese and margarine. Add dry ingredients; mix well. Pack into cookie press. Press onto ungreased baking sheet. Bake at 350° for 10 to 12 minutes. Transfer to wire racks to cool (or you can serve warm).
Heat oven to 350°. Grease and flour bottom and sides of 10-inch spring-form pan.
Cook chicken. Place open muffins in a 9 x 13-inch casserole. Slice or pull chicken apart and cover the muffins with cooked chicken.
Cream the shortening and sugar; blend in egg, honey, sour milk and vanilla; beat. Sift the dry ingredients, add and mix well. Form into small balls, dip into milk and then in sugar. Bake.
Stew fryers for 1 hour, seasoned to taste with chopped onion, oregano, salt, pepper, sweet basil and bay leaf.
Heat oven to 350°. Grease 2-quart casserole. In a small skillet, melt margarine. Add green pepper and onion; saute until crisp-tender. In a large bowl, combine cream-style corn, whole corn, eggs and corn muffin mix. Blend well. Add onion mixture; mix well. Pour into casserole. Sprinkle with Cheddar cheese. Bake at 350° for 55 to 60 minutes. Let stand 5 minutes before serving.
Grind up Oreo cookies and set aside to dry. Mix butter, cream cheese and powdered sugar together. Set side. Mix vanilla pudding mixture with milk. Set aside until it sets. Mix cheese mixture with pudding mixture, then mix in Cool Whip.
Combine flour, sugar, baking powder and salt. Stir in chopped almonds, reserving some for garnish. Combine egg, orange juice and oil. Stir into dry ingredients until mixed. Remove half of batter; stir in cocoa and set aside. To remaining batter, stir in orange peel. Place paper liners in standard-size 12-muffin pan. Holding pan tipped slightly to side, spoon orange batter into one side of muffin liner. Fill other side of liners with chocolate batter. Sprinkle with reserved almonds. Bake at 400° for 20 minutes. Serve warm. Makes 1 dozen.
Cut crust from bread, cut each slice into three strips. Place on a cookie sheet, on another sheet place crust. Bake in 250° oven for 1 hour. Place crust on newspaper. Roll with rolling pin until fine crumbs. Add parsley flakes and red pepper flakes to taste and mix well.
Mix peanut butter and powdered sugar. Make a crumb mixture; reserve a small amount for garnish. Sprinkle crumbs on crust. Make a vanilla pudding and pour over crust and crumb mixture while it is still hot. Cool. Top with whipped topping (whipped cream, Cool Whip) and garnish with reserved crumb mixture. Chill.
Mix Kool-Aid, sugar, juice and water. Freeze until ready to use. Let thaw about 2 or 3 hours before using. Stir with a spoon. Add 1 quart ginger ale.
In oven-going skillet, blend cheese spread with milk over low heat. Stir in enchilada sauce. Add frozen meatballs, hominy and chilies. Bring to a boil. Stir occasionally. Sprinkle with corn chips. Transfer to oven. Bake at 350° for 30 to 35 minutes.
Trim crusts from bread and tear into large pieces. Layer ham and bread in greased casserole. Mix other ingredients and pour over. Cover and refrigerate overnight (or for 1 hour). Bake at 325° approximately 40 minutes until firm and puffy. A sharp knife inserted should come out clean when done. May add shredded cheese as a topping.
Slice potatoes lengthwise into strips. Cook, covered, in a microwave oven on High (100% power) for 5 minutes. Allow to stand for at least 3 minutes or until cool enough to handle. Arrange potato slices on baking sheet. Spray with cooking oil and sprinkle with salt. Bake uncovered for 15 to 20 minutes at 375°, until crisp and browned around edges. (Thicker slices require up to 30 minutes.) Serve hot. Also good using unpeeled sweet potatoes. Calories, 89; cholesterol, 0; sodium, 3 milligrams fat, 2 grams.
Saute onions and pepper until tender.	Add flour; stir and add tomatoes, green beans, bacon, salt and pepper.	Place in a buttered casserole and bake at 350° for 30 minutes.
Melt 1/4 cup margarine. Take off heat. Mix in flour, mustard and salt. Put back on low heat. Mix in milk. Stir continually until it thickens. Add in sharp Cheddar cheese. Take off heat after cheese melts. Cook elbows as directed on box. Drain and pour into a 9 x 13 pan. Add cream sauce. Melt other 1/4 cup margarine and combine with bread crumbs. Shred mild cheese and sprinkle on top. Sprinkle bread crumbs over top. Bake at 350° for 25 minutes.
Mix eggs, sugar, oil and pumpkin. In separate bowl mix flour, spices, soda and salt. Pour wet ingredients into well in center of dry mix. Add cranberries. Bake at 350° for 1 hour in two greased and floured loaf pans.