HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in saucepan, simmering for 2 to 3 minutes. Season chicken, roll in flour and brown on both sides. Bake in moderate oven, covered, for 45 minutes, basting frequently with sauce.
Brown ground beef and onion. Add seasonings and tomato sauce. Using a 2-quart casserole dish which has a cover, alternate layers of buttered tortillas, meat sauce, olives and cheese. Add water to cover. Bake in a 400° oven for 20 minutes. Cut into pie-shaped wedges and serve. Serves 6. Kids love it!
Put jello, pudding mix and water in a pot. Cook until mixture thickens. Stir often or it will scorch. Pour into a bowl and add Dream Whip. Mix together. Add strawberries. Refrigerate until set. Can use other combinations of fruit and jello. Works well in a mold.
In a 13 x 9-inch pan, put crushed pineapple, then cherry pie filling, dry cake mix, margarine, nuts and coconut. Bake at 350° for 25 minutes or until brown.
Carefully wash fresh tongues and dry in a paper towel. Allow 7 or 8 per person. Put flour, salt and pepper together in plastic bag. Put tongues in and shake them until evenly floured. Cut up salt pork and fry until golden brown. Remove pork cubes and fry tongues until golden brown on both sides. Serve with mashed potatoes and green peas.
Beat together egg, buttermilk and honey. Mix well together all dry ingredients. Combine all ingredients, including melted butter and mix well. Spread into buttered 8-inch square pan and bake. Serve hot with butter and a chunk of Cheddar cheese.
Beat egg whites until stiff; add remaining ingredients. Drop by spoonful on brown paper lined in bottom of pan. Bake at 225° for 40 minutes.
Mix crushed crackers with margarine, onion and mushrooms. Put 1/2 of mixture in bottom of greased casserole pan. Put layer of seafood on this. Top with remaining crumb mixture. Add enough milk to moisten just before baking. Sprinkle with grated Parmesan cheese. Bake at 350° for 20 to 25 minutes, until slightly brown on top. May be made day before and baked just before serving.
Brown meat and onion. Add spices and the tomato sauce. Boil macaroni. Drain and add to meat. Top with cheese and let melt. Even tastier the next day. Serve with garlic toast and salad.
Preheat oven to 350°. Cream shortening and sugar. Add egg yolk, cinnamon, salt, Adam's Best vanilla, Adams butter flavoring and Adams orange extract. Gradually mix in flour. Grease jelly roll pan (10 x 13-inch). Spread dough 1/4-inch thick over pan. Spread egg white over dough. Press chopped nuts into dough. Bake at 350° about 30 minutes. Cut into strips approximately 1-inch wide and 4 inches long. Using a narrow spatula, carefully remove each strip from pan while still warm. Yield: about 30.
Dust each veal scaloppine lightly with flour and bread crumbs. Heat oil in large pan. In a single layer, saute veal quickly on both sides. Remove to platter. Melt butter in the pan over low heat. Return scaloppine and cook for 5 minutes. Season with salt, pepper and dry mustard. Add wine, cooking until it evaporates, about 4 minutes. Add lemon juice, capers, sage and parsley; sprinkle with grated cheese. Cook another 5 minutes. Serve each portion with remaining juices drizzled on top.
Preheat oven to 425°. Place potatoes in a bowl of ice water. Let stand 5 minutes. In a small bowl, combine mustard and garlic. Rinse chicken and pat dry. Spread mustard mixture on meaty side of chicken. Place bone-side down on foil-lined pan. Drain potatoes. Pat dry with a paper towel. In a bowl, toss potatoes with olive oil, mixing well. Spread about 1/3 cup potato shreds evenly over each breast to form a "skin". Sprinkle lightly with pepper. Bake at 425° for 35 to 40 minutes, or until the chicken is no longer pink inside and potato is golden.
Combine yeast and teaspoon of sugar in a cup. Add warm water. Stir until dissolved. Set aside. Put shortening in a large plastic bowl that will fit in microwave. Microwave for approximately 1 minute to melt shortening. Add salt and sugar. Microwave milk 1 to 2 minutes and add to shortening mixture. Stir in yeast mixture. Begin stirring in flour, 1 to 2 cups at the time. Continue until dough is no longer sticky but is still soft. Cover bowl and refrigerate overnight or until needed.
Bring sugar and vinegar to boil. Place remaining ingredients in blender. While blending these ingredients, slowly add in sugar/vinegar mixture through top. Blend until smooth and mixed well.
Boil chicken breasts until meat starts to separate from bones. Remove breasts from stock. Separate meat from bones; cut meat into 1-inch squares. Spread meat over casserole dish. Sprinkle broccoli over chicken. Sprinkle dried beef over broccoli. Mix can of chicken broth with cream of chicken soup and pour over broccoli. Put pepper (bell) over top. Mix dressing with chicken broth to moisten. Spread over casserole; bake in 350° oven for approximately 45 minutes, until dressing browns.
In a large nonstick skillet, brown onion until tender. Remove from skillet and brown hamburger until done. Stir in cooked onion, flour, salt, garlic, pepper and mushrooms. Cook 5 minutes, stirring constantly. Stir in soup. Heat to boiling, stirring constantly. Reduce heat and simmer, uncovered, 10 minutes. Stir in sour cream and heat through. Serve over rice or noodles. Serves 6.
Cut each biscuit into quarters. Mix sugar and cinnamon. Dip pieces into sugar mix. Put pieces into greased angel food or Bundt pan. Melt brown sugar and margarine. Do not boil. Pour over pieces in cake pan. Bake at 350° for 30 to 40 minutes.
Grease square 8 x 8 x 2-inch pan. Place apple slices in the pan. Mix remaining ingredients thoroughly and sprinkle over apples. Bake for 30 minutes or until apples are tender and topping is golden brown.
Mix all ingredients as listed well and pour into 2 baked graham cracker crusts. Refrigerate.
Cook broccoli until tender. Drain and place broccoli in ungreased 1 1/2-quart round casserole. Heat oven to 400°. Beat soup and milk with handbeater until smooth. Pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.
Combine sugar, margarine and milk in a heavy 1 1/2-quart saucepan. Bring to a full boil, stirring constantly. Must be a full rolling boil and continue to boil for 4 minutes over medium heat and stir constantly to prevent scorching. Remove from heat; stir in peanut butter until melted. Add Marshmallow Creme and vanilla. Beat until well blended. Pour into greased pan and let cool. Cut into squares.
Slice cucumbers and pack tightly in gallon jug. Mix first four ingredients with enough vinegar to cover cucumbers. Let stand 4 to 6 weeks. Drain brine off good and put 5 pounds of sugar over cucumbers in jug. Let stand. Keep shaking and turning jug until sugar melts. Will pull enough vinegar out of cucumbers to cover them. Chill and enjoy.
Layer dish with vanilla wafers and bananas; repeat until dish is full. Beat egg yolks until smooth. Add sugar and flour. Add milk and water. Cook on medium heat until thick. Let cool. Pour over bananas and vanilla wafers.
Sift flour, baking powder and baking soda together 5 or 6 times. Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture to creamed mixture and mix well. If batter appears to be a little stiff, add a little cold water. Pour into a 10-inch tube pan that has been greased and floured. Bake at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out clean.
Mix crumbs and marmalade. Put crumbs in 9-inch pie plate. Combine sherbet and frozen yogurt. Pour over crumb crust. Top with berries and keep frozen.
Slice diagonally both ways lightly on top of ham. Put in roasting pan; sprinkle with cinnamon and ground cloves and cover with 1 cup water. Seal and cook for 30 minutes at 350°. Mix the rest of ingredients in saucepan (not including pineapple, include only juice from pineapple) and bring to boil. Pour over ham and re-seal with foil. Continue to cook 45 more minutes at 350°. Cool for a few minutes and slice. Place pineapple on top and serve.
Melt butter in baking dish. Sift flour. Add 1 cup sugar and milk. Beat well. Pour into melted butter. Top with fruit. Sprinkle with remaining sugar. Bake at 350° for 45 minutes. Serve hot with whipped topping or ice cream. (Best if baking dish is glass at 325°.)
Rinse lemon and lime. Peel. With a very sharp knife, remove the white membrane. Squeeze juice. Cut peel into very thin strips. Place peel, honey and nutmeg in a big punch bowl. Add lemon and lime juices. Heat the pineapple juice. Pour the hot pineapple juice over peel and spices. Stir to dissolve. Garnish and serve immediately. Serves 10.
Mix dry ingredients together. Add water, miracle whip, and vanilla to dry ingredients. Stir until smooth. Pour into greased and floured pan. Bake at 350° about 30 minutes.
Peel and cube potatoes into 1-inch cubes. Cook in salt water until tender but not mushy. Put in casserole. In a small bowl put peanut butter and water; smash with a fork until smooth and creamy. Add more water to keep smooth. Pour over potatoes as a gravy. You need enough to be level with potatoes in the casserole. Bake at 350° for 30 minutes or microwave about 5 minutes on High.
Mix all together; top with 2 cups crushed corn flakes and 1/4 cup melted butter. Bake in 9 x 13-inch pan for 45 minutes at 350°. Can be frozen.
Combine contents of box of rice and water in 2 1/2 quart casserole, salt and pepper chicken to taste. Arrange on top of rice mixture. Bake covered 1 1/4 hours at 375°. Saute almonds in margarine. Combine soup and milk. When casserole is done, pour soup and milk mixture over it. Put almonds on top and return to oven uncovered for about 20 minutes.
Cream butter, sugar and flour together. Then add 2 well beaten eggs. Mix thoroughly. Add chocolate chips, pecans, vanilla and coconut. Stir together. Pour into unbaked 9-inch pastry shell. Bake for 40 to 45 minutes or until golden brown at 350°. (Use deep dish pie crust because this may boil over.)
Scald milk, stir in sugar, salt and butter, cool to lukewarm. Combine water and yeast in large bowl. Stir until dissolved. Beat in milk mixture and egg. Add half the flour, beat until smooth. Stir in remaining flour to make stiff batter. Cover tightly and refrigerate dough at least 4 hours or overnight. Good for kolaches or pigs in blanket. Makes 2 1/2 dozen.
Brush chicken with melted butter, then coat with flour seasoned with salt and pepper. Put skin side up in lightly oiled baking pan. Pour other ingredients (well mixed) over chicken. Bake at 350° for 1 hour or more until done.
Cook beef and drain. Crumble beef into slow cooker. Add pepper, basil, oregano, seasoned salt and dry soup mix. Stir in water, tomato sauce and soy sauce. Then add celery and carrots. Cover and cook on low 6 to 8 hours. Turn control to high. Add cooked macaroni and Parmesan cheese. Cover and cook on high 10 to 15 minutes. Sprinkle with parsley just before serving. Serve hot.
Cook noodles as directed. Drain and put back into hot pan. Add sour cream, butter, spinach and pepper. Toss mixture together. Serve hot. Can be used as main dish or side dish.
Boil and debone chicken; mix chicken and soup (no water) and sour cream. Pour into baking dish. Mash Ritz and spread over top. Melt oleo and spoon over Ritz. Sprinkle with poppy seed. Bake at 350° for about 20 minutes or until bubbly.
Heat oil to 350°, 3-inches deep. Mix dry ingredients. Combine eggs, milk and butter; mix together with dry ingredients. Add corn and stir to combine. Drop by tablespoonfuls into hot oil. Deep fry about 5 minutes or until brown. Sprinkle with powdered sugar and serve warm.
Combine Cheddar cheese, cream cheese, and margarine. Spread on ham slices. Roll up the short sides. Chill and then cut into 1/2-inch slices.
Cut biscuits in half. Mix white sugar and 1/2 teaspoon cinnamon in a bowl. Add biscuits and shake to coat dough with cinnamon sugar. Put biscuits in	tube pan sprayed with Pam. Pour over biscuits the brown sugar, margarine and cinnamon mixture. Bake at 375° for 30 minutes. Turn out onto plate.
Mix together peaches, sugar, 2 tablespoons flour and milk. Put in 8 x 8-inch glass pan. Now make topping of 1 cup sugar, butter, 1 cup flour, egg and baking powder. Put on top of peaches and bake at 350° for 30 minutes.
Layer ingredients in a 9 x 12-inch baking dish in order given. Save enough Velveeta cheese to cover top. Bake at 350° for about 30 minutes.
Preheat oven to 450°. Blend ingredients well. Pour batter in greased pan. Bake 20 to 30 minutes. Make 9-inch cake.
Mix sugar and meal and add 1 egg at a time, until 5 eggs have been added. Add margarine, milk, vinegar and vanilla. Pour into 2 unbaked pie shells and bake at 400° for 10 minutes, then lower heat to 325° for 25 minutes.
Peel and slice carrots. Boil until tender; drain. Mix oil, soup, vinegar, sugar, mustard, onion, bell pepper and Worcestershire sauce. Add carrots and refrigerate overnight. Warm before serving.
Fill crust with sliced apples; sprinkle sugar, pieces of butter, cinnamon and nutmeg. Roll upper crust, moisten edge of lower crust on pan. Cover with pie dough. Cut openings for steam to escape. Press edges together with fork or fingers. Brush top of pie with milk or egg white. Bake in 375° oven for 25 minutes with foil covering crust at edge only. Uncover. Bake about 20 minutes or more, until browned.
Saute onion and pepper in butter. Boil noodles. Add cooked noodles to saute mix in large pan. Set aside. Mix soup, Velveeta and Milnot over medium heat. Stir constantly; do not let it burn. Add to noodle mixture. Bake at 350° for 45 minutes, covered. Then uncover and place sliced Velveeta cheese over top. Bake for 15 minutes more. Let sit for 15 minutes before serving.
Salt hen and cook. Remove from broth and cut in small pieces. Cook onion, celery and bell pepper in 1 cup of broth until tender. Cook noodles. Warm soup. Add chicken, onion, celery and bell pepper mix. In a 1-quart casserole dish, use alternate layers of noodles and chicken. Sprinkle with grated cheese. Bake at 350° until bubbly, approximately 25 minutes.
Preheat oven at 300°.	Melt butter in 13 x 9-inch pan. Beat egg white, gradually adding sugar and salt until stiff. Fold in nuts. Add spices and cover over nuts. Spread mixture in buttered pan. Bake 40 to 45 minutes, turning several times until nuts are lightly browned and crisp.	Cool in pan on wire rack for a	few minutes. Turn out on paper towels to cool completely and dry. Store in airtight container.
Pour boiling water over cabbage leaves. Let stand for 5 minutes or until leaves are limp. Mix ham, rice, mayonnaise, egg, pickle, celery and onion. Place 1/2 cup mixture on each cabbage leaf. Fold leaves over filling, envelope fashion. Roll and secure with toothpick or string. Place in casserole. Dot with butter and cover with chicken broth. Cover tightly and bake at 350° for 40 minutes.
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir until ice cream is melted. Fold in crumbled cookies. Pour into individual dessert glasses or serving bowl. Chill until set, about 30 minutes. Garnish with a whole cookie at the side of dish. If you're counting calories, try making this recipe with sugar-free Jell-O gelatin. Makes 6 servings.
Combine sugar, cocoa, butter and salt in saucepan. Put on low heat for 2 minutes. Do not let sugar melt. Add milk, stirring constantly. Increase heat and boil rapidly 1 minute stirring constantly. Remove from heat and add vanilla.
Boil potatoes with 1/2 teaspoon of salt. In a separate saucepan, add milk, flour and salt. Place milk and flour mixture on a warm burner, stirring slowly until mixture thickens. When mixture thickens, add cheese and stir. Drain potatoes; add meat and pour cheese sauce (mixture) over potatoes; bake for 10 minutes at 400°. Eat.
Blend pudding with milk and orange juice until it thickens, add sour cream mix well. Stir in fruit, let set for 2 or 3 hours or over night.
Combine sugar, salt, cream, butter, syrup and chocolate in large heavy saucepan. Bring to gentle boil over low heat. Cook, stirring frequently until mixture reaches firm-ball stage. Remove from heat; cool 5 minutes. Stir in vanilla and pecan halves. Pour into buttered 8-inch square pan. Cool. Cut in 1-inch squares; wrap in waxed paper. Makes 64 caramels.
Mix dry ingredients first (flour, salt and baking powder). Cut in Crisco. Bake at 400° in greased pan about 25 minutes in an 8 x 8-inch pan. Start watching around 20 minutes. Cool 10 to 12 minutes when done on cookie sheet. This is done by mounding dough for individual servings.
Cream sugars and shortening together until light and fluffy. Add the eggs and vanilla flavoring and beat well.
Mix together the eggs, milk, salt and dry mustard. Layer in a 9 x 13-inch greased pan the bread, sausage (crumbled on top) and cheese (sprinkled on top). Pour egg mixture over the above. Cover with foil; refrigerate overnight. Bake at 350° for 1 hour, covered. Let set 5 to 10 minutes. Serves 8 to 10.
Break up angel food cake into little pieces and put in bottom of bowl. Mix Cool Whip, sour cream, powdered sugar and can of milk. Spread over angel food cake. Mix strawberries and glaze and spread over the top. With a spoon punch holes in several places to allow the strawberry mixture to seep through.
Mix all ingredients in large bowl. Moisten with salad dressing. Put into bowl and sprinkle with paprika. Serve.
Add salt to egg whites and beat with electric mixer until soft peaks form. Gradually add sugar 1 tablespoon at a time. Beat until smooth and glossy. Slowly add Karo syrup, beating until firmly peaked. Fold in vanilla. This is good topped with coconut.
Mix altogether. Bake at 400° for 10 minutes. Bake in casserole dish.
Mix sugar, Karo and water. Cook slowly until it forms a crystal in cold water. Pour slowly into beaten egg whites. Beat with mixer and then spoon until ready to drop on wax paper. Pecans or coconut can be added just before it hardens. It can also be colored with food coloring, if desired.
Mix all ingredients well. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 375° for 11 minutes and cool.
Brown and drain hamburg, bacon and onion. Mix brown sugar, white sugar, catsup, salt, dry mustard and vinegar. Drain all beans, except pork and beans. Mix everything together and bake at 350° for 45 minutes.
Preheat oven to 350°. Grease bottom of a loaf pan. Blend first 6 ingredients. Beat for 1 minute at medium speed. Stir in remaining ingredients just until moistened. Pour into pan and bake for 50 to 60 minutes. Cool 5 minutes.
Dissolve lemon jello in hot water; cool. In large mixer bowl, beat Milnot; set aside. In small mixer bowl, cream the cream cheese, sugar and vanilla. Add jello mixture. Add slowly the cream mixture into whipped Milnot. Pour into pan and sprinkle top with 1/2 cup saved crumbs.
In a 9 x 13-inch pan, layer broccoli (precooked in microwave for 6 minutes). Cover with mushroom soup. Sprinkle with onion and Cheddar cheese. Top with bread crumbs and butter. Bake at 350° for 30 minutes.
Roll out crescent rolls and bake at 400° for 10 minutes. Cool. Mix cream cheese, Miracle Whip and spices. Spread over crust. Top with raw vegetables (broccoli, cauliflower, carrots, celery, green pepper and sliced ripe olives). Over this add grated cheese. Refrigerate. (Use a large cookie sheet.)
Melt margarine. Mix sugar, peanut butter and margarine. Roll into small balls. Melt chocolate chips and paraffin separately. Combine after melting. Mix well. Dip balls into mixture and let dry on wax paper.
Mix beef, 1 teaspoon salt and diced onion. Sprinkle bread with milk and taco seasoning; add to beef. Shape into balls and fry in oleo. Mix water and all other ingredients. Pour over meat balls and simmer for 30 minutes. Serve over rice or noodles.
Pour tomato juice into 2-quart pan. Sprinkle in gelatin and let stand about 5 minutes. Place over medium heat and stir until gelatin is completely dissolved. Remove from heat and let cool slightly. To gelatin add lemon juice, salt, Worcestershire, sour cream, dill and all but 10 to 15 shrimp. Place half the mixture in a blender and whirl until smooth. Pour into a 2 1/2 cup mold. Repeat with remaining mix. Cover and chill until 4 hours or until set. Unmold onto serving plate and garnish with reserved shrimp, greens, olives and lemon wedges. Serve with crackers.
In a large pot, combine meat, onion, celery and celery leaves, parsley, basil, oregano, 1 teaspoon salt, 1/2 teaspoon pepper and enough water to cover. Bring to a boil, then reduce heat and simmer until meat is very tender and falling off the bone, about 1 hour.
Cook macaroni until barely tender; drain well. Rinse with cold water. Combine mushrooms and French dressing with macaroni. Cover and chill several hours or overnight. Drain off excess dressing. Combine and add remaining ingredients; toss with macaroni.
Cook chicken; remove from bone. Put layer of stuffing in bottom of casserole dish. Layer chicken, can of chicken soup, can of water, layer of chicken, stuffing, mushroom soup, can of water, another layer of chicken and stuffing. Melt 1/2 stick of butter; pour over top of casserole. Bake at 350° for 45 minutes.
Combine all ingredients and mix well in one bowl. Drop by spoonful on cookie sheet sprayed lightly with "Pam." Bake at 350° for 12 to 15 minutes.
Saute vegetables in butter until tender. Blend in flour. Add other ingredients except shrimp and bring to boil, stirring constantly. Reduce heat and simmer until tomatoes cook down, about 45 minutes. Add shrimp and cook slowly 30 minutes or more.
Combine broths, celery, onion and green pepper; bring to a boil. Simmer until tender-crisp (5 minutes). Add cornstarch and water; cook until thickened. Remove from heat; stir in beef, cheese and kraut. Melt butter and stir in half and half. Add to other soup mix; heat through, but do not boil. Garnish with chives, if desired. Serves 8.
Sift together flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and allspice. Add shortening, water, nuts, raisins and applesauce. Beat 2 minutes in mixer on medium speed. Add egg and beat 2 minutes more. Pour in greased tube pan and bake 1 hour at 350°.
Make brownies according to instructions. Pour half of batter into a greased 13 x 9-inch pan.
Brown meat and drain. Add chili mix to meat and mix well. Add soup and beans and mix well. Let simmer 5 to 10 minutes.
Combine oil, soy sauce, sherry, sugar, mustard and garlic; add chicken. Marinate meat 4 to 5 hours or overnight, turning occasionally. Spray skewers with Pam; alternately thread chicken, tomatoes, peppers, onion and mushrooms; brush with marinade. Spray unheated grill rack with Pam. Place kabobs on grill when coals are ready. Cook 10 to 15 minutes or until done, turning occasionally. Yield: 8 servings.
Peel and slice peaches and mix with all other ingredients except the crust. Pour all into the crust and cover with the second crust. Vent and decorate as desired. Bake in a preheated 425° oven for 15 minutes and then lower temperature to 350° and bake another 40 minutes. Serve warm with ice cream.
Cook the vegetables in microwave. Put vegetables in 1 1/2 to 2-quart casserole dish. Add beef. Top with mashed potatoes. Bake in a 350° oven until potatoes are golden brown, about 20 minutes.
In 9 x 13-inch pan, melt margarine. Spread rice over margarine. Put chicken pieces in pan. Add soup and milk. Pour over chicken. Mix it through. Cover with foil. Bake at 350° for 1 to 1 1/2 hours.
Mix water and sugar. Bring to a boil and simmer 3 minutes. Remove from heat and add gelatin until dissolved. Mix remaining ingredients, except ginger ale. Freeze for at least 24 hours. Two hours before serving, take out of freezer. When ready to serve, break up with fork and add ginger ale. Any gelatin can be used to change colors.
Mix taco seasoning with sour cream and set aside. In a shallow casserole dish, layer in this order: refried beans, sour cream mixture, tomatoes, onion, lettuce and cheese. Top with sliced black olives, if desired. Chill and serve with nacho chips.
Beat margarine until fluffy. Add vanilla flavoring to the sugar and beat well, then add the lemon flavoring and then the eggs, one at a time. Sift dry ingredients and blend well with creamed mixture and sour cream.