HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add the following just before serving: cooked chicken, shrimp or crabmeat. Top with sliced almonds.
Cook squash, butter, sugar and onion until tender and let cool. Beat together milk and eggs and add to squash mixture. Add salt and pepper to taste. Cover with cheese and bake at 375° for 45 minutes.
Mix well, folding in broccoli last. Bake at 350° for 45 minutes (use nonstick spray on pan).
Mix all ingredients in a baking dish. Bake at 325° for 1 to 1 1/2 hours.
Mix well first 4 ingredients. Add eggs, oil, potatoes and water. Mix well. Add nuts. Bake in 1 pound coffee cans. Bake at 350° for 45 to 60 minutes. Roll in powdered sugar.
Put all in a blender. Blend until smooth. Steam for 1 hour and 15 minutes. Place in a pan of hot water, covered to steam. Keep water on low boil to create steam. Best served cold in slices for sandwich or on crackers. May be sliced and browned in a little or no oil.
Mix margarine, brown sugar, water, flour, soda, white sugar, egg yolks, vanilla and salt together. Spread and press onto greased cookie sheet with sides. Sprinkle chopped nuts and chocolate chips on top and press in slightly. Whip egg whites until stiff and add 1 cup of brown sugar and beat well. Spread over top of dough. Bake at 350° for 25 to 30 minutes. Let cool and cut as brownies.
Combine first 5 ingredients together. Cook at low heat. Do not stir too often. Cook until syrup is dark brown and peanuts are cooked brown. Remove and add soda. Pour into buttered pan and let cool.
Cream together butter and sugars. Add beaten egg and vanilla extract. Mix well. Sift together flour, baking powder and baking soda. Combine mixtures. Add oatmeal, cereal and coconut. Mix well. Drop by heaping teaspoonfuls onto greased cookie sheets. Bake for 10 minutes at 350°.
Cook peas and	butter	beans while preparing the rest. Bring all to a boil and boil for 30 minutes. Seal in sterilized jars.
Melt 1 stick margarine in a 2-quart casserole. Mix together next 4 ingredients. Pour over melted margarine, then add any fruit of your choice on top; juice and all. Bake at 350° for about 35 to 40 minutes.
Mix first 4 ingredients. Add butter to Stove Top. Mix half of Stove Top mixture to zucchini mixture. Place in 2-quart baking dish. Top with remaining Stove Top mixture. Cover and bake at 325° for 30 minutes. Remove cover and bake 5 to 10 minutes.
Combine first 6 ingredients. Fold in egg whites. Turn into well-greased pan. Bake at 350° for 30 minutes.
Cream shortening, add sugars and beat well. Add the eggs and vanilla, stir to blend well. Add the dry ingredients at one time, mix to blend thoroughly. Last stir in oatmeal, nuts, chocolate chips and raisins. Mix well. Drop by spoonfuls on cookie sheet and bake for 13 to 15 minutes in 350° oven. This dough freezes well and can be sliced later to make fresh cookies. Makes 4 dozen large cookies.
Cook broccoli according to package directions. Saute onion in margarine until tender. Mix drained broccoli and onion with remaining ingredients. Bake in a 13 x 9-inch casserole at 375° for 45 minutes. Spread crushed saltines over top; drizzle with 1/2 stick melted margarine.
Combine sugar, cocoa and salt. Add eggs, butter, milk and vanilla. Mix thoroughly. Pour into pie shell. Bake at 350° for 45 to 50 minutes.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, coffee, milk, oil and vanilla. Beat at medium speed for 2 minutes (batter will be thin). Pour batter into greased and floured pan. Bake at 350° for 35 to 40 minutes for oblong pan, or 30 to 35 minutes for layer.
Combine meat, onion and garlic in large skillet. Cook over medium heat until meat is browned and onion is tender. Drain. Stir in spaghetti sauce, water, basil, oregano, sugar and pepper, mixing well. Cook over medium heat for 2 minutes.
Sift dry ingredients. Stir in dates, walnuts and eggs. Pour into greased and floured 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake	in a 350° oven about 15 minutes. While warm, cut in bars. Cool. Remove from pan. Roll in sifted confectioners sugar. Makes 3 dozen.
Cook chicken in boiling water to cover for 45 minutes or until tender. Remove chicken, reserving 3 cups of broth in a Dutch oven. Let chicken cool, then skin, bone and cut into bite-size pieces. Set aside. Bring reserved broth to a boil. Cut tortillas into quarters and dip into broth for 5 seconds to soften. Set aside. Place half of tortillas in a lightly greased 13 x 9 x 2-inch pan. Layer with half each of chicken, onion and green pepper. Repeat layers. Sprinkle top with cheese, chili powder and garlic salt. Combine soups and spread over cheese. Top with undrained tomatoes. Bake at 350° for 45 minutes or until cooked through. For a slightly different flavor, you may marinate the chicken overnight in Italian dressing and pineapple chunks.
Drain sauerkraut through a colander. Pour 2 cups water through the cabbage. Cook with water and pork for about 2 hours. Add oatmeal. Season with salt, pepper and cumin as desired. Cook for 20 minutes more. Cut in kielbasi in 1/2-inch sections. Cook for another 20 minutes and serve over peeled (cooked in their jackets) potatoes.
Sprinkle meat with salt and black pepper. Place into a heavy casserole with a tight lid. Add onions, celery, parsnips and carrots. Pour in the tomatoes and juice. Sprinkle with thyme and add bay leaf. Cover. Place into cold oven. Bake at 300° for 2 to 3 hours. When ready to serve, remove vegetables and meat onto a serving platter. Discard bay leaf. Heat pan juices to boiling. Boil over high heat until reduced, thickened and shiny. Whisk in mustard during boiling. Reduce juices to about 1 1/2 cups. Spoon over meat and vegetables to glaze. Sprinkle with parsley.
Prick potatoes all over with fork. Arrange in microwavable dish; microwave on High for 15 to 18 minutes, turning halfway through until tender. Preheat oven to 400°. Halve potatoes and scoop out insides, leaving 1/4 inch shell. Mash cooked potato with cottage cheese in bowl. Stir in ham, Cheddar cheese, onions, salt and pepper. Spoon into shells. Bake 20 minutes at 400°.
Cook all in small skillet over medium heat 5 minutes, stirring constantly. Pour in buttered aluminum pie pan. When cool, break into pieces or leave as a pinwheel.
Mix together and pour over strawberries in the bottom of a graham cracker pie shell. Refrigerate until ready to serve.
Over medium heat, melt together the first 3 ingredients. Place broccoli in colander and run warm water over it to thaw. Mix cheese mixture, broccoli and rice. Pour into casserole dish and bake at 350° until bubbly.
Combine dry ingredients. Add remaining ingredients and beat until smooth, about 1 minute. Bake in greased 8-inch square pan in 425° oven for 20 to 25 minutes.
Combine in casserole and bake, covered, in microwave on High for 15 minutes, stirring half way through cooking time.
Saute sausage in skillet until brown. Stir frequently. Place bread cubes, sausage and cheese in greased 8 x 12-inch baking dish. Combine milk, eggs, salt and mustard in bowl and mix well. Pour into baking dish. Cover tightly. Chill in refrigerator overnight. Uncover. Bake at 350° for 30 minutes. Yields 6 servings.
Mix all together and pour into unbaked crust. Bake at 425° for 15 minutes or bake at 350° for 30 minutes.
In a large bowl, combine all ingredients and mix well. Pour filling into unbaked pie shell. Bake at 350 degrees for 30-35 minutes or until set. Cool on a wire rack. Serves 8.
Pour 1 cup of grits into 4 cups of boiling water with 1 teaspoon salt; boil for 3 minutes. Stir in butter and garlic cheese. Add slightly beaten eggs. Pour into greased casserole. Bake at 325°, uncovered, until firm (40 to 45 minutes). Remove from oven and top with grated Cheddar cheese; sprinkle with paprika. Return to oven to brown. Serves 8.
In a large bowl, stir together the flour, cream of tartar, baking soda and salt. Set aside. In a mixing bowl, beat the butter or margarine for 30 seconds. Add the sugar and beat until fluffy. Beat in the eggs, milk and vanilla. Add the dry ingredients and beat until just mixed. Drop the dough by teaspoonfuls onto ungreased cookie sheets. Bake in a 375° oven for 9 to 11 minutes or until the edges are golden. Cool on a wire rack.
Mix all ingredients and store in cool place. Drink 2 ounces a day, morning and evening.
Roll biscuits out flat. Put sausage on the edge of biscuits and roll up. Place on a baking sheet and bake until biscuits are done.
Crush garlic and spread in bottom of roasting pan. Add bay leaves. Place the ham on top and salt and pepper to taste. Add apple juice. Cover and roast at 275° for 4 hours or until meat reaches 175°. Remove rind and outer layer of fat. Glaze with honey and pineapple. Return, uncovered, to 375° oven for about 10 minutes or until glaze is nicely brown and bubbly.
Mix together until crumbly the butter, pudding and flour. Then add egg and milk. Place in a buttered pie plate. Drain a can of sliced peaches (save the juice). Place peaches in pie shell. Now mix the cream cheese, sugar and peach juice. Spoon on top of peaches (not too close to edge). Sprinkle top of pie with cinnamon/sugar mixture. Bake at 350° for 35 minutes.
Pound beef with mallet until thin. Cut into strips about 1-inch wide. Melt the 1 tablespoon butter in pan. Saute onion for 2 minutes. Then saute beef quickly in the butter, about 5 minutes. Turn; brown evenly. Remove the beef; keep it hot. Add the 2 tablespoons butter in pan. Melt. Add mushrooms. Add beef. Season with salt, paprika, nutmeg and basil. Add and heat, but do not boil, the sour cream. Makes 4 servings.
Bring syrup and sugar to a boil. Remove from heat. Then add peanut butter and cornflakes. Mix well. Spoon onto wax paper. Let cool. Store thoroughly tight with Saran. Do not refrigerate.
Cream margarine. Add sugar gradually; cream well. Add eggs one at a time. Beat well. Add milk and flour that has been sifted with salt and soda. Pour into greased and floured tube pan. Bake at 320° for 1 hour and 15 minutes.
Mix all ingredients well and bake at 350° to 400° about 1 hour to 1 1/2 hours, stirring about every 15 minutes until thickens. The more it's stirred the pudding will be more creamy.
In a large skillet, saute chicken in 3 tablespoons olive oil until cooked through; remove chicken. Add 1 tablespoon oil to skillet and cook onions and mushrooms until tender. Stir in chicken, paprika, dill weed, pepper, salt and chicken broth. Cover and cook over low heat 10 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Remove from heat and stir in yogurt.
Mix all ingredients with canned evaporated milk until it reaches desired consistency. Drop by tablespoons into deep fryer (these will be pretty and round if you use an ice cream scoop to pick up small amounts, easier too).
Shred zucchini; add onion, one beaten egg and cream of chicken soup. Top with Pepperidge farm dressing mix and put in buttered casserole dish. Bake 30 minutes at 350°.
Preheat oven to 350°. Combine apples and cranberry sauce in mixing bowl. Combine brown sugar, flour, cinnamon and nutmeg in a separate mixing bowl; add to apple mixture, mixing well. Turn into pastry lined pan. Cover with top crust. Crimp edges and slit top. Bake for 1 hour or until crust is golden and filling bubbles.
Mix all but cabbage together. Peel off individual cabbage leaves. Wrap each around a tablespoon of meat mixture. Place in layers in deep casserole dish. Add 1/2 cup of water; cover tightly with lid or foil. Bake at 375° for 1 hour and 20 minutes. Remove cover; drain off liquid. Pour Red Sauce over top.
Mix everything in a large bowl with a fork. Spray cookie sheet with Pam. Roll dough, by teaspoonful, into a ball and place on pan and flatten. Bake at 375° for 10 minutes.
In a large bowl, combine sour cream, mayonnaise, vinegar and salt. Add the macaroni, celery, onions (include some of the green tops), peas, pimentos and eggs. Toss to coat. Cover and refrigerate for at least 1 hour.
Mix all ingredients. Cover and refrigerate at least 1 hour. Serve with seafood.
Brown meat and onions. Add water, onion soup mix and tomato paste. Simmer. Put all ingredients in crock-pot and cook until tender, 1 1/2 to 2 hours.
Mix all ingredients together. Pour into a pie shell and bake for 25 minutes at 425°.
Mix all ingredients in casserole dish. Let stand 4 hours or overnight. Cover and bake for 45 minutes, then uncovered for 20 to 30 minutes at 350°. Serves 4.
Fry sausage; drain and cool.	Grease 9 x 13-inch pan. Mix eggs thoroughly; add milk.	Break bread into small pieces and add to mixture. Stir in salt, dry mustard, cheese and mushrooms. Add green	pepper	and onion if you elect to use them in this recipe. Pour in pan. Cover and let set overnight	in refrigerator. Cook for 45 minutes or until set at 350°. Let set for 5 minutes before cutting into squares.
Brown the pork chops in a skillet. Sprinkle with the soup mix, mixed with the cornstarch. Add the mushrooms. Simmer until done.
Combine meat, garlic, onion, salt, pepper and paprika. Cook until all water cooks out. Brown flour in dry skillet; add to meat mixture. Add cumin, chili quick and powder. Add hot water until desired thickness is reached. Add catsup, if desired.
Sift Cream of Wheat and flour with baking powder, salt and sugar together. Add oil and milk to flour mixture. Add egg and stir until well mixed. Bake at 450° until brown and crunchy.
Mix and chill. When ready to serve, add 7-Up (10 ounces). Add two pints of pineapple or lime sherbet. Makes more than one gallon.
Preheat oven to 325° to 350°. Melt margarine in bottom of pan. Spread evenly graham crumbs and pat down. Add coconut. Add nuts. Add chocolate chips. Add butterscotch chips. Spread condensed milk as evenly as possible on top. Bake for 30 minutes or until browned. Remove and cool completely before cutting into bars.
In a large bowl, stir together soup and mayonnaise until smooth. Chop turkey, celery, red peppers and onions; fold into soup mixture. Add black pepper. Serve mixture on leaf lettuce. Cover and save any remaining mixture in refrigerator. Makes about 5 cups or 8 servings.
Melt butter; set aside. Combine other ingredients; add butter. Put in unbaked pie crust. Bake at 350° for 30 to 35 minutes.
Simmer beef, celery, onion and garlic in oil. Add remaining ingredients, stir and simmer over low heat until meat is cooked (about 45 minutes). Serve over rice or noodles.
Blend dry ingredients well with Crisco. Beat egg and add along with milk mixture and blend together. Put lots of flour on your surface board and knead extra flour into dumplings. Roll out very thin. Cut in squares. Have your chicken cooked and remove from broth. Bring the broth to a rolling boil and drop butter and dumplings in. Stir often and add black pepper to taste. After all the dumplings have been added, turn the heat down to low. Put lid on pot and simmer about 15 minutes. Add the boned chicken and let simmer with dumplings.
Heat oven to 350°. Put flour, sugar, baking soda and salt into ungreased 8 or 9-inch square pan. Stir with fork to mix well. Add carrot; stir until thoroughly blended. Add remaining ingredients; stir to blend. Using rubber spatula, scrape down any ingredients clinging to sides. Sprinkle with nuts. Bake for 40 to 45 minutes, until toothpick inserted in center comes out clean. Cool in pan; cut into 9 squares.
In large bowl, toss potatoes, meat, pickle, celery and onion. In covered jar, shake oil, vinegar, salt, pepper and garlic powder. Pour over meat and potato mixture; toss. Cover and refrigerate for 2 hours.
Beat oil and sugar together. Add eggs; mix well. Combine dry ingredients and water to sugar, oil and eggs. Mix in pumpkin, then add chocolate chips. Grease loaf pan; spoon batter into pan. Preheat oven to 350°. Bake at 350° for 50 to 60 minutes.
Add water or part pineapple and lime jello. Put in 2 cup glass cup. Put in microwave oven to boil. Stir. Add Miracle Whip and stir well. Add pineapple and cottage cheese after jello thickens. Return to refrigerator to fully jell.
Sift dry ingredients; set aside. Cream shortening with sugar. Add eggs and beat well. Add chocolate or cocoa and potatoes. Blend well and add dry ingredients alternately with coffee and vanilla, beating until smooth after each addition. Add 1 cup chopped walnuts. Blend well. Grease 2 (9-inch) layer pans or 1 (9 x 13-inch) pan. Bake at 350° for 30 minutes. Frost with buttercream frosting.
Remove stems from berries; rinse, drain and pat dry. Place in bowl with 1/3 cup sugar and Grand Marnier. Using a potato peeler, cut around orange to produce a very thin spiral of peel. Do not cut into white pulp. Add peel only to strawberries. (Eat the orange.) Cover and refrigerate. Whip the cream with remaining 2 tablespoons of sugar. Serve cream with strawberries. Makes 8 servings.
Clean chicken breasts and lay in pan. Sprinkle with salt and pepper. Spread rice in corners and between breasts. Heat together the soup, milk and margarine. Pour over the chicken and cover with foil. Bake in a 350° oven for 1 1/2 hours.
Brown meat and onions. Put in a deep 9-inch pie plate. Combine Bisquick, eggs and milk. Beat vigorously. Pour over hamburg. Bake at 400° for 25 to 30 minutes.
Separate eggs. Combine the egg yolks and milk. Mix well. Slowly add juice until smooth and creamy. Pour into graham cracker pie crust. Bake for 10 minutes in 350° preheated oven. Serve chilled with whipped cream.
Mix Crisco or Snowdrift and sugar together; beat 3 eggs and 1 cup flour in and then add 3 eggs and remaining flour in. Add flavorings. Bake at 325° for about 1 hour or until done.
Preheat oven to 375°. Mix sugars, Ultra Promise, vanilla and egg white in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded spoonfuls about 2 inches apart onto ungreased nonstick cookie sheet. Bake at 375° for 8 to 10 minutes or until brown. Makes about 2 1/2 dozen cookies.
Combine flour, seasoned salt, paprika and pepper. Reserve 1 teaspoon of mixture. Coat chops with remaining flour mixture. Heat oil in skillet and brown chops. Add orange juice and cloves. Cover and simmer for 45 minutes or until tender, turning occasionally. Add orange slices and cook 5 minutes longer. Remove chops and orange slices to serving platter. Remove cloves and discard.
Caramelize 1 1/2 cups sugar and 1/3 cup water until golden brown. Pour caramelized sugar into bottom of 7 x 11-inch Pyrex dish. While sugar and water cook, beat eggs well. Add remaining ingredients and mix well together with eggs. Pour over caramelized mixture. Bake in water bath at 300° about 1 3/4 hours. Cool and invert on serving tray. (Do not overbake.)
Soften cream cheese and mix with other ingredients. Fill mushroom caps with cheese mixture (you can use pastry bag for eye appeal). Top each with small sprig of parsley. Serve on lettuce leaves on platter.
Brown meat and drain. Add remaining ingredients. Heat to boiling. Reduce heat and simmer 10 minutes.
Cut bread diagonally, almost through the loaf, about 1/2-inch slices. Mix butter, chopped onions, poppy seeds and prepared mustard. Spread all but 2 tablespoons of mixture between bread slices. Place cheese between each slice. Spread outside of loaf with remaining butter mixture. Press loaf together; arrange bacon slices on top of loaf. Place in shallow pan or cookie sheet. Bake at 350° for 15 to 20 minutes.
Mix eggs, lemon juice, sugar, pineapple juice and salt and cook over low heat until thick, stirring constantly. Let cool. Mix together with remaining ingredients (excluding lettuce leaves), gently. Put into muffin cups and let freeze. Serve on lettuce leaves.
Mix well. Place in 9 x 5-inch loaf pan. Bake at 325° for 1 1/2 hours or until done.
Cream the first 4 ingredients together. Spread on bottom of pie plate. Pour pizza sauce on top. Put favorite pizza toppings on next (i.e., pepperoni, ground beef, mushrooms, etc.). Top with Mozzarella cheese. Bake for about 15 minutes in oven or microwave until cheese is melted. Serve with nacho chips.
Cook turkeys or chicken legs until tender. Cut in small pieces. Mix sour cream, mayonnaise, Miracle Whip, chopped onion and salt and pepper together. Mix all together. Add peas.
Mix well and bake in a 9 x 9-inch pan for 30 minutes at 350°. Cut into squares.
Sprinkle apples with lemon juice blended with water. Mix with rice, celery, walnuts and relish; blend Thousand Island dressing and pepper. Toss with rice mixture. Serve on salad greens if desired. Makes 6 servings.
Combine meat, onion, green pepper, cornmeal, seasonings, milk and egg. Mix thoroughly; make balls. Place on cookie sheet; bake until brown. Place in casserole. Place drippings and bacon grease in skillet. Heat; add flour to make paste. Add tomato to make gravy. Pour into casserole and bake at 375° for 45 minutes or longer.
Preheat oven to 375°. Use an 8-inch square baking dish. Place chicken in dish. Top chicken with gravy. Bake for 10 minutes. Beat egg whites with salt until peaks form. Set aside. Beat egg yolks until thick. Fold in whites and the Parmesan cheese. Pour egg mixture over chicken mixture. Top with almonds. Bake for 15 to 20 minutes.
Boil 1 small potato and mash it. Add confectioners sugar till cookie dough consistency. On wax paper - sprinkle confectioners sugar and roll dough to about a pie crust thickness. Spread peanut butter (thin layer) on the dough. The sprinkle with confectioners sugar. Roll into a log roll. Let chill approximately 1 hour or overnight in the refrigerator. When set (hard), slice into bite size pieces.
Place a layer of sliced potatoes in a buttered casserole, then the following in layers, ending with a layer of potatoes: 1 medium finely chopped onion, 2 Tbsp. uncooked rice, 1 lb. lean hamburger, salt and pepper to taste, 1 c. tomato juice, and 1/2 pint boiling water.
Mix all ingredients in a large bowl. Place in refrigerator overnight. Remove from refrigerator 1 hour before baking. Stir well; spoon into a 2 or 1 1/2-quart casserole. Bake at 350° for 1 hour.
Dip chicken in egg and milk. Dredge in flour mixed with seasonings. Place in shallow dish. Pour margarine over chicken. Bake at 350° for 1 1/2 hours. Serves 4.
Preheat oven to 350°. Place flour in 1 large size oven cooking bag, then place bag in a 13 x 9 x 2-inch baking pan. Add salsa, juice, chili powder and garlic powder to bag. Squeeze bag to blend ingredients. Place pork chops in bag. Spoon beans and peppers around pork chops. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until pork chops are tender, 35 to 40 minutes. Let stand in bag 5 minutes. Makes 4 servings.
Cream shortening and sugar. Beat in egg and add syrup. Sift together flour, soda, salt and spices. Add dry ingredients to mixture; stir until smooth. Add boiling water and again, stir until smooth. (Do not beat.) Bake in a 350° oven for 20 to 25 minutes. Serve with sliced banana and whipped cream.
Melt in saucepan or double boiler 6 ounces chocolate bits and 6 ounces butterscotch bits. While cooling, bring to boil in large saucepan 1/2 cup white corn syrup and 1/2 cup sugar. Remove from burner; stir in 1 teaspoon vanilla and 3/4 cup peanut butter. Mix well. Quickly add 3 1/2 cups Rice Krispies and mix thoroughly. Spread in a 9 x 13-inch pan. Top with melted bits. Cool and cut into squares.
Combine, drain, and rinse all beans. Set aside. Mix remaining ingredients together. Add beans to mixture. Marinate overnight.	Serve 8-10.
Chop onions and saute in large skillet. When translucent, add hamburger and cook while chopping until well done and crumbled.
Cook Rice: Combine 3 cups water and 1 1/2 cups long grain white rice. Bring to boil; reduce to simmer. Cover and cook for 15 to 20 minutes.
In a large kettle combine potatoes, onion, carrot, salt, pepper, parsley and bouillon. Add enough water to just cover vegetables; cook until vegetables are tender. Do not drain. Scald milk. Remove 1 1/2 cups milk and add butter and flour to hot milk. Stir with wire whisk. Add remaining hot milk to undrained vegetables, then stir in the thickened milk mixture. Simmer 15 minutes. Makes 8 to 10 servings.