HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together all dry ingredients. Make a well in the middle and add milk and sour cream. Blend until it holds together. Knead in the bowl about 4 minutes. Shape dough into a ball and then flatten it until it is about 3 inches high and slightly rounded on top. Place loaf on greased cookie sheet. Score a cross about 1/2-inch deep on top. Lightly rub top of loaf with milk. Bake for 45 minutes in preheated 400° oven. Flip loaf over onto its top and bake another 5 minutes. Wrap in a damp dish towel and stand loaf on its side to cool.
Boil chicken until tender. Debone chicken and tear into bite size pieces. Mix all other ingredients except chicken, cheese and tortillas. Tear tortillas into pieces. In 9 x 13 x 2-inch casserole pan, layer 1/2 of the tortillas, 1/2 of the chicken, 1/2 of the sauce and 1/2 of the shredded cheese; then repeat layers. Bake for 1 1/2 hours at 350°, or until completely heated.
Using low speed of electric mixer, blend molasses, brown sugar, oil, cinnamon, ground cloves, nutmeg and ginger. Add boiling water; blend. Gradually add flour, beat 2 minutes or until smooth. Dissolve baking soda in 2 tablespoons hot water. Add to batter. Blend. Pour into 8-inch square Teflon baking pan or into paper-lined muffin tins. Bake at 350° for 25 to 30 minutes.
In a pan, mix together all ingredients except chicken breasts and heat over low flame until butter or margarine has melted. Place chicken breasts in a shallow baking dish and pour sauce over the breasts. Broil 30 to 35 minutes, turning chicken occasionally, to coat well with sauce. Serve over rice or noodles. Drizzle pan drippings over the rice or noodles for a delicious flavor boost.
Combine sugar, milk, butter and salt. Bring to a full boil, stirring occasionally. Boil to soft ball stage. Remove from heat, stir in vanilla. Beat until thick and creamy. Spread on cake.
Bring shortening and water to a boil. Add dry ingredients quickly. Beat until the batter leaves the side of the pan. Remove and cool. Add eggs one at a time, beating each one until smooth. Drop by tablespoons onto ungreased baking sheet. Bake at 400° for 40 to 50 minutes. Cool. Fill with vanilla pudding. A little cream added to instant vanilla pudding makes a light filling.
Stuff inside of turkey with bell pepper, apple, celery, onion, 1 stick margarine, salt and pepper. Baste outside of turkey with 1 stick melted margarine; salt and pepper. Wrap in foil or put in browning bag. Bake in 300° oven until done (approximately 15 minutes per pound).
Mix spaghetti and dressings; set in refrigerator overnight. Then add remaining ingredients. Let stand one hour before putting in refrigerator. Vegetables should be dry and added a short time before eating to be crunchy. I usually make half of the recipe.
Boil chicken with bay leaves and celery stalks until completely cooked. Debone chicken and retain stock for later use. Discard celery and bay leaf. Cut bacon strips in half. Fry in medium Dutch oven or heavy pot with a tight fitting lid until done but not crispy. Remove bacon from pan. Saute onion in bacon grease until transparent. Do not discard grease. Add sausage to onion and cool until sausage is warmed up. Add chicken and bacon; heat until all are warm. Add chicken stock (chicken bouillon may be substituted), 2 cups of stock to each cup of rice. (To serve 4 people use 4 cups stock and 2 cups rice.) Bring mixture back to a low boil. Cover tightly and cook until rice is done, stirring often to prevent sticking (approximately 20 minutes).
Cream together shortening and sugar. Add eggs, then applesauce. Add flour and spices; mix well. Add vanilla. Add nuts, raisins and dates. Pour into greased and floured tube pan. Bake for 1 1/2 hours in a 325° oven.
In a small bowl, combine flour, baking powder and cinnamon. Set aside. In a large bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla extract. On low speed, gradually beat in flour mixture until combined. Divide dough in half. Shape each half into a ball. Wrap and refrigerate until firm, approximately 1 to 3 hours. Preheat oven to 375°. On a lightly floured board or between 2 pieces of waxed paper, roll dough to 1/3-inch thickness. Cut with cookie cutters. Bake until golden brown, approximately 10 minutes. Cool before decorating or frosting. Let decorated cookies set overnight, loosely covered, to set frosting before putting into gift tins or cookie jars. If a "sugar cookie" is preferred, add colored sugars prior to baking and omit frosting.
In a bowl, beat eggs. Add sour cream. Stir in remaining ingredients; pour into pie crust. Top with lattice crust. Bake at 450° for 10 minutes. Reduce heat to 350°; bake for about 25 more minutes, or until filling is set. If desired, sprinkle with nutmeg. Makes 8 servings.
Cream shortening and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Mix flour, baking powder and salt in bowl. Add to creamed mixture alternately with milk, beating well after each addition. Mix in food coloring and vanilla. Pour into well-greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool in pan for several minutes. Invert onto serving plate. Spread frosting over cake. Garnish with chopped pecans. Yield: 16 servings.
Salt and pepper a 5 to 6 pound rib roast. Pierce roast on all sides with knife. Preheat oven at 375°. Put roast in baking pan. Bake for 1 hour; turn off oven. Do not open door! When ready to serve, turn oven back on and heat to 375°. Cook for 30 to 40 minutes. Roast will be crisp on the outside and rare in the middle.
Place peaches, honey and a small amount of milk in a blender, puree until smooth. Add remaining milk and ice cream, blend until smooth and frothy. Serve with peach slices.
Mix soy sauce, oil, vinegar, garlic and seasonings. Pour over spinach. Sprinkle with sesame seed; toss lightly.
Brown sausage in frypan. In bowl, mix milk, eggs, mustard, salt and pepper. In casserole dish, layer the bread crumbs, sausage, cheese and 1/2 egg mixture. Repeat with layer of bread crumbs, sausage, cheese and other 1/2 egg mixture. Refrigerate overnight. Bake at 350° for 45 minutes.
Mix and store in a covered container. Stir 1/3 cup into 1 cup hot water.
Mix dry ingredients together in a bowl. Add oleo or shortening and cut into the flour. Beat the eggs and the milk. Pour in flour mixture and mix until it looks like cake. Use a 9 x 13-inch pan. Bake at 350° for about 45 minutes.
Mix all ingredients together. Place in baking dish and bake for 30 minutes at 350°. Remove from oven and place marshmallows on top. Return to oven and slightly melt and brown marshmallows.
Cook broccoli for 5 minutes in boiling salted water. Drain well. Combine soup, mayonnaise, eggs, cheese, pepper and onion. Mix well. Add broccoli and turn into greased 2-quart baking dish. Sprinkle with crushed Ritz crackers and dot with butter. Bake at 350° for 30 minutes until it bubbles and browns. Serves 8.
To half of toasted bread cubes, add chicken, celery, cheese, almonds, onion and pepper; toss well. Add lemon juice and mayonnaise, mix well. Place in casserole, top with remaining bread cubes. Bake in 350° oven for 25 minutes. Can be prepared ahead and frozen.
Cook sausage well and drain. Melt butter in a 9 x 13-inch casserole baking dish. Tear bread in small pieces and sprinkle over margarine. Sprinkle drained sausage over bread crumbs. Sprinkle cheese over sausage. Beat eggs and other ingredients; pour over mixture. Chill for 8 hours or overnight. Bake at 350° 45-50 minutes.
Cream together sugar and butter. Add nutmeg, eggs and flour. Roll thin. Cut out desired shapes, and bake at 350 degrees for 8 to 10 minutes, or until lightly brown around edges.
Mix ingredients and pour sauce over chicken; boil until done. Use sauce used in boiling to serve over rice with chicken. For a whole chicken, triple recipe.
Cream together butter, powdered sugar and vanilla. Add flour, salt and nuts. Roll into 1-inch balls. Bake 10 to 12 minutes at 350°. While warm, roll in powdered sugar. Cool and roll again in powdered sugar.
Mix all the ingredients together. Put in a greased 11 x 16 x 2-inch cookie sheet. Bake at 350° for 12 minutes. Cook pudding according to directions. Let cool. Spread over cake. Refrigerate until pudding is completely cooled. Put Cool Whip on top of pudding. Sprinkle with nuts. Keep refrigerated.
Cook spaghetti according to pkg. directions, drain. Transfer to a large bowl; then add the next ten ingredients and mix well. Spoon into greased 13 x 9 cake pan. Sprinkle with shredded cheese if desired. Bake uncovered at 375° for 40-45 minutes or until heated through.
Cream butter; add sugar and cream well. Add flour, salt, water and vanilla. Stir in chopped pecans; blend. Shape dough into date-like pieces. Place on greased cookie sheet. Bake at 350° for 18 to 20 minutes. Roll in powdered sugar while warm. Yields 90 cookies.
Grate cheese and Spam. Melt butter. Mix all ingredients. Chill a few hours. Spread on buttered hot dog buns and broil.
Grease casserole. Combine soup, sour cream and milk. Mix until smooth. Combine the soup mixture with the chicken and vegetables and put in casserole. Prepare dressing according to directions on the package and crumble over mixture. Cover and bake at 350° for 1 hour.
Saute onion in butter until tender, but not brown. Add diced tomatoes and jalapenos. Simmer for 10 minutes. Slowly add Cheddar cheese. Serve immediately over tortilla chips.
Slice the cream cheese lengthwise while it is cold. Put a slice of smoked salmon and onion. Continue to layer the cheese, salmon and onion until it all is stacked. Put the caviar and lemon juice on top.
Mix ingredients. Dip fish fillets and fry in hot fat (375°) for 5 minutes.
Heat sour cream, thyme, butter and savory on potatoes and mash. Put in shells and sprinkle with paprika and cheese. Bake at 400° for 10 to 15 minutes.
Mix all ingredients well and freeze. Thaw approximately 3 hours before serving or only freeze until slushy. This should be served as a slushy drink. Makes approximately 1 gallon or enough for 20 servings.
Mix and cook for 8 minutes. Add oleo, vanilla and red food coloring. Beat until creamy. Drop by spoonfuls on wax paper.
Mix jello and boiling water. Add other ingredients and stir until candies are dissolved and mixture is well blended. Refrigerate overnight before serving.
Mix cake according to directions on cake mix box. When batter is foamy, add the unbeaten egg whites. Finish mixing according to box directions. Bake according to the directions on the box also. When done baking, the cake will stand real high.
Brown chicken. Saute onion and pepper. Brown rice in same oil. Place all ingredients in baking pan. Bake at 325° for 1 1/2 hours.
Place chicken breasts in baking pan. Mix mayonnaise and yogurt together. Spread mixture over chicken; cover pan with foil. Cook at 350° for 1 hour. Serves 4.
Grind first 4 ingredients together. Sprinkle with salt; let stand overnight. Next day, drain and rinse. Combine remaining ingredients; pour over mixture, heat to a boil. Boil 5 to 10 minutes. Pack into clean, sterilized jars and seal while hot.
Mix thoroughly and refrigerate. This is better if it is allowed to stand a couple of days before using.
Select standing aged prime rib roast (any size). Stand meat at room temperature 1 hour. Preheat oven to 375°. Rub meat with salt, sprinkle with pepper. Place fat side up in shallow roast pan. Do not cover. Do not add water. Put roast in oven and cook one hour. Turn off heat, but do not open oven door at any time until ready to serve. Regardless of length of time meat is in oven, 30 or 40 minutes before serving, turn oven on again; reset temperature to 375°. Cook meat for those remaining 30 or 40 minutes. Now open oven door, remove roast to serving platter. The meat will be very brown and crisp on the outside. Carve thin slices; it will be pink and juicy and medium rare.
Mix in baking dish sprayed with Pam. Bake at 350° for 45 to 60 minutes.
Heat meat through. Do not brown with onion. Spread cabbage (half) in a 2-quart casserole with mixture, then with remaining cabbage. Pour soup over top. Bake at 350° for 1 hour.
Mix ingredients and press in bottom of 9 x 9-inch pan. Bake for 15 minutes in 350° oven. Let cool completely.
Mix pineapple and marshmallows and let stand 1 1/2 to 2 hours. Mix Knox gelatine with 1/2 cup of water to dissolve and let stand 1 1/2 to 2 hours. Add bananas, cherries and coconut with pineapple and gelatin. Fold in whipping cream.
Brown ground beef, onion and pepper in skillet. Drain off grease. Cook noodles as directed on package. Add to beef. Add soups and cheese. Simmer until cheese melts, about 20 minutes.
Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic powder; brown in hot oil. Combine 2 tablespoons pineapple juice with cornstarch. Combine honey and mustard. Stir in skillet with remaining sauce. Spoon sauce over chicken; cover and simmer 15 minutes. Add pineapple and serve over rice.
Mix well the graham cracker crumbs and 1 cube melted margarine. Press into a 9 x 13-inch pan to form crust.
Cook meat in skillet, breaking it up with a fork as it cooks. Saute onion with it. In a pan mix beans, catsup, prepared mustard and poultry seasoning. Add sausage and onion; drain grease. Spoon into 2-quart casserole. Prepare corn muffin mix according to package. With spoon make hollow groove around edge of casserole. Spoon corn muffin batter into grooves. Bake 35 or 40 minutes at 400° and 10 minutes at 350°.
Prepare cake. Let cool and cut layers in half. Mix Cool Whip, cream cheese, sugar and powdered sugar. Cover layers with blueberries and Cool Whip mixture.
Preheat oven to 400°. Place potatoes in 13 x 9 x 2-inch greased baking dish. Season with spices to taste. Separate onions and place over potatoes. Pour chicken bouillon into corner of dish so that it covers the bottom thoroughly. Place seasoned to taste pork chops over the top. Cover and bake 30 minutes. Uncover; turn pork chops and bake additional 30 minutes or until chops are done and potatoes are tender. (Pork chops may be rolled in flour prior to placing over potatoes.)
Mix all ingredients together. Pour into a graham cracker crust. Refrigerate for a few hours or freeze a short time.
Mix dry ingredients; cut in shortening. Add milk and mix well. Knead on lightly floured board until dough can be handled easily. Divide dough in half and roll one-half inch thick. Divide sausage in half and spread dough. Roll in jelly fashion. Chill. Slice and bake at 350° until brown and meat is done.
Cook sweet potatoes with the peeling on, then peel, cool and cut in 3/4-inch chunks, about 5 1/2 cups. Place mayonnaise, yogurt, curry powder and salt in a large bowl and whisk to blend. Add potatoes and remaining ingredients. Toss gently to mix and coat. Cover and chill at least 1 hour or up to 3 days for flavors to develop.
Boil milk. Moisten the cornstarch with a little cold milk, then add to the boiling milk and stir until it thickens. Add the sugar and salt. Remove from heat and pour into custard cups. Refrigerate to harden. Serve with cream sauce. Serves 5.
Melt bars in microwave or double boiler. Let cool. Add room temperature cool whip and mix. Put in cooled baked pie shell.
Pour milk over coconut; set aside. Cream butter and sugar. Add eggs; beat well. Add milk, coconut and vanilla. Blend well. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until set and golden brown.
Preheat oven to 450°. Stir vinegar into milk and set aside. Stir all dry ingredients into flour. Cut in shortening with fork or pastry cutter until quite fine or looks like cornmeal. Make a hole in center and pour milk into flour. Fold flour into it gently. If too dry, add small amount of milk; gently stir and fold until all flour is moistened. Scrape from sides of bowl and form into a rounded mass that can turn out onto a thickly floured board. Very gently, turn and coat with flour; gently push and knead 6 to 8 times. Gently pat into 1-inch thickness. Cut with biscuit cutter. Place 1/2-inch apart on cookie sheet. Re-roll scraps and pat out again to finish cutting. Bake 10 minutes on rack in middle of oven or 1 notch above.
Grind or blend tomatoes. Mix with sugar and boil 15 minutes. Remove from heat and add jello. Mix well; put in containers. Seal or freeze.
Mix Crisco, sugar and eggs together well. Add flour and baking powder. Roll dough on lightly floured cutting board to about 1/4-inch thick. Cut with biscuit cutter. Sprinkle with sugar before baking. Bake in a 350° oven for about 8 minutes or until lightly browned.
Cook rice according to instructions. Melt butter in a large bowl. Mix all ingredients together except for cheese.
Fry onions in a little oil to a pale golden color and drain and cool. Crush with back of spoon and set aside. Soak breadcrumbs in tomato juice. Fry potatoes a golden color.
Thaw potatoes overnight and go through to check for bad pieces. Once potatoes are defrosted, mix them with all ingredients in a big pan or bowl. Place in a buttered 13 x 9 x 2-inch pan. Melt 1/4 cup butter; mix with bread crumbs and sprinkle on top. Bake at 350° for 45 minutes. Excellent for buffet or to serve at a cookout. Serves 16.
Combine cabbage, pineapple tidbits, apple, celery and raisins. Toss with low calorie mayonnaise until well coated. Serve on lettuce lined bowl. Garnish with apple.
Place the chocolate ingredients (broken into small pieces) and the Marshmallow Creme into a large mixing bowl and set aside. Cook the sugar, Pet milk and margarine for 6 minutes after it comes to a boil (stirring constantly). Remove from heat and pour over chocolate. Beat until ingredients are melted and add nuts. Beat until stiff enough to pour in large buttered dish.
Grease pan. Sift flour 3 times. Combine melted butter and cocoa; add sugar. Gradually add eggs, beating thoroughly. Add cocoa and butter. Add flour and mix well. Add nuts and vanilla. Bake at 350° for 25 minutes. Cool in pan.
Brown meat adding spices (garlic powder and Italian seasoning). Drain and cool. Boil noodles until tender. Drain and cool. In bottom of 9 x 13-inch pan, empty can of tomato sauce. Layer a row of noodles, cover lightly with spaghetti sauce. Add layer of meat. In small bowl, mix cottage cheese and Mozzarella cheese (save 1 cup of Mozzarella cheese for top). Layer cheese mixture on top of meat, then add layer of noodles, sauce, meat, cheese, etc. Alternate layers until finished with layer of noodles. (Should be 4 layers approximately.) Top with what's left of sauce (if needed, add tomato sauce). Top with layer of Mozzarella cheese. Bake at 350° for 1 hour until heated through.
Cook spinach and broccoli until just tender-crisp; do not overcook. Drain well by squeezing out water. Combine sour cream and soup mix and stir into spinach and broccoli. Place in casserole dish. Bake, covered, in preheated oven at 350° for 30 minutes or until bubbly. Top with cheese and bread crumbs; drizzle butter over top. Place under broiler until bubbly and browned. Can be made a day ahead and kept in refrigerator.
Lightly mix all ingredients together and spread in a greased 9 x 13-inch pan. Bake in 350° oven for about 25 minutes or until top is golden. Cut in squares and eat hot or cold.
Mix all ingredients together and form into small balls. Press flat with fork and bake at 350° for approximately 10 to 12 minutes, until golden color. Cookies will be crunchy.
Cook onion and garlic in hot oil. Stir in remaining ingredients. Simmer uncovered for 30 minutes. Remove bay leaf. Make meat balls fairly large and drop into sauce.
Melt Nestle Premier white baking bars. Microwave Full power for 2 minutes, stirring twice. Be careful, it's easy to burn! Stir until smooth; set aside. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine sugar, eggs and almond extract; mix well. Blend in melted butter and baking bars. Gradually add flour mixture. Pour into greased 9-inch square baking pan. Sprinkle almonds on top. Bake at 350° for 25 to 30 minutes. Cool completely before cutting.
Pour water over chocolate and butter; stir until melted. Add sugar, flour and soda which has been sifted. Add milk. Mix well. Break whole egg in and beat well. Bake at 350° in 2 layers and ice with any white frosting (boiled frosting is best).
Spread rolled oats on a 15 x 10-inch baking pan. Toast at 350° for 5 minutes. Stir; toast 5 more minutes. Meanwhile, combine honey or molasses and oil in saucepan. Heat, but do not boil. Stir in vanilla. Remove oats from oven; toss with nuts, bran and coconut. Pour hot honey mixture over oat mixture. Toss well. Return to oven and bake 20 to 25 minutes, stirring 3 times while baking. Remove from oven. Add raisins and dates; stir well. Cool. Store in airtight container. Yield: 8 cups.
Mix and let stand 5 minutes. Dip and fry fish, okra, squash.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Melt the butter and chocolate together over low heat. Stir in the sugar. Add eggs, one at a time, mixing well after each addition. Add the vanilla and the nuts. In another bowl, sift together flour, baking powder and salt. Stir this into the chocolate mixture. Bake for 25 to 30 minutes.
Place chicken in 2 -quart baking dish.	Sprinkle green pepper and onion on top. Combine remaining ingredients except oranges and mix until smooth. Cover chicken with mixture and bake covered for 1 hour at 350 degrees.	Place orange slices on last. Serves 4.
Saute onions, pepper, celery, garlic and green onions until tender. Add crawfish and seasonings and cook for 15 minutes. Stir in the soup and tomato sauce and cook 15 minutes more. Serve with rice.
Preheat oven to 350°. Melt butter in large saucepan. Add sour cream and flour; mix. Drop batter into miniature ungreased muffin tins. Fill to top. Bake 25 minutes. Makes 24 small biscuits rolls.
Add 1-quart boiling water to Kool-Aid and sugar. Dissolve. Add other quart of water to juice and strawberries. Mix well and freeze.
Prepare pudding as directed on package. Cool and then fold in oranges. Combine pie filling and orange rind and layer with pudding in individual dessert dishes, beginning and ending with pudding. Makes 4 to 6 servings.
Shred cabbage coarsely; cut out tough ribs. Cook in oil in 5-quart Dutch oven until tender; stir occasionally. Brown meat and onion in large frypan. Add spaghetti sauce, water and raw rice; heat to boiling. Reduce heat to low; cover and simmer 20 minutes. In a 13 x 9-inch baking dish, spoon in 1/2 cup of meat sauce. Top with half of cabbage, half of meat sauce and half of cheese. Repeat with remaining cabbage, meat sauce and cheese. Bake 25 to 30 minutes at 350°. Makes 8 servings.
Grease 9 x 13-inch pan. Place frozen potatoes in single layer. Mix together soup, Cheddar cheese, onion and sour cream. Pour over potatoes. Sprinkle parsley and Parmesan cheese. Microwave on Medium-high 22 minutes, turn 3 times.
Make white sauce using broth according to directions on cornstarch box. Separate biscuit layers. Put a layer of biscuits, layer of chicken and layer of white sauce. Repeat until all is gone. Bake at 350° until brown and bubbly.
Dissolve yeast in water. Combine milk, sugar, oil and salt. Sift flour and soda into large bowl. Mix yeast and milk; add to flour. Let stand 10 minutes. Roll out, cut and place in buttered 9 x 13-inch pan. Turn over to butter top. Let rise 30 minutes. Bake at 425° for 10 to 12 minutes.
Spread pizza sauce on english muffin halves. Add cheese and toppings. Microwave on High for 1 1/2 minutes or bake at 350 degrees for 3 to 5 minutes. Enjoy!
Cook broccoli; drain well. Saute onion in margarine until tender. Add soup, milk and cheese. Cook over medium heat, stirring constantly until cheese melts. Stir in rice and broccoli. Pour into a 2-quart greased casserole; bake at 350° for 30 minutes.
Preheat oven to 350°. In a mixing bowl, beat the cake mix, pudding mix, eggs, sour cream and butter on medium speed for 2 minutes. Pour half into greased 8-inch square baking dish. Top with apples.
Combine flour, soda and salt; set aside. In bowl, combine oil, sugar and brown sugar. Beat until sugar dissolves or is smooth. Beat in eggs. Gradually add flour mixture. Mix well. Stir in chips and nuts. Bake in a 350° oven.