HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken with skin, then remove skin and bones. Set aside. Take biscuits and roll on floured cloth and cut in small strips. Add to boiling broth (one at a time) and cook until tender. Add chicken, salt and pepper. Cook a few minutes more.
Mix all ingredients together. Make into 1-inch balls. Bake at 350° for 20 minutes. Makes 40 balls.
Melt the margarine and marshmallows together; remove from heat. Add the remaining ingredients. Mix together. Press into a 9 x 13-inch pan (pan should be greased). Ice with a thin layer of chocolate icing. Cut into squares.
Cook grits according to package directions. When done, add butter or	margarine and garlic cheese. In a measuring cup, beat 2 eggs. Add enough milk to make 1 cup. Mix all ingredients and pour into greased 2 quart casserole. Sprinkle with paprika and grated cheese (optional).	Bake at 350° for 1 hour.
Brown onions in small amount of butter or oil. Mix in remaining ingredients. Cover and bake for 1 hour at 350°, stirring once and adding water, if dry. (Can also be made on top of the stove in a covered saucepan until rice is tender, 45 to 60 minutes.) Serve topped with dollop of sour cream. Serves 4 to 6.
Cook squash. Blend onion, soup, sour cream and carrots with squash. Melt butter and pour over bread crumbs. Put half of bread crumbs in bottom of greased baking dish. Add squash mixture. Top with remaining bread crumbs. Bake for 30 or 35 minutes at 350°.
Roll out thawed pastry and place on pizza pan; dough should exceed 1-inch over edge. Prick with fork and bake 20 minutes in 350° oven or until golden brown. Cool. Mix sugar and cream cheese until creamy and spread over cooled pastry. Arrange sliced fruit over filling.
Mix; melt slowly, top of stove or microwave (Low). Refrigerate until "jelled." Serve with crackers, chips, whatever.
Saute onions in one tablespoon oil for about 2 minutes. In mixing bowl, combine biscuit mix and ham. Mix remaining oil, eggs, milk, mustard, onion and half of cheese and sesame seed. Add this to ham mixture and mix well. If you are baking these in mini muffin tins, add remaining cheese and butter to mixture. If baking in a casserole dish, top with remaining cheese and butter. Bake approximately 30 minutes at 350° as a casserole; bake muffins approximately 20 minutes at 350°.
Toss ingredients together and spread in shallow baking dish. Bake at 450° for 15 minutes. Top with sharp Cheddar cheese and toasted almonds. Return to oven to melt cheese. Serves 6.
Drain clams. In medium saucepan, cook onion and garlic in butter until tender. Stir in 2 (16 ounce) cans of tomato sauce with tomato bits, oregano, salt, pepper, drained clams, parsley and wine. Heat through. Serve over linguine. Top with Parmesan cheese.
Drain mixed vegetables. Put in casserole. Add corn and liquid, onion, mayonnaise and Cheddar cheese. Mix crushed crackers and butter; sprinkle over vegetables. Bake at 350° for 30 minutes.
Place brown sugar and pecans in baking pan, arrange pineapple slices over brown sugar and nuts. Dot with butter. Sift together the flour, salt and baking powder. Beat egg yolks and white sugar until fluffy. Stir in flour mixture, vanilla and pineapple juice alternately. Fold in beaten egg whites, pour over mixture in baking pan. Bake at 350° for 30 minutes. Leave in pan a few minutes; turn upside down.
Preheat oven to 350 degrees. Melt margarine in 8x12 inch baking dish. Sift together flour, 1 cup sugar, salt and baking powder. Blend with milk. Pour mixture over melted margarine. Spread peaches over this and sprinkle with other cup of sugar mixed with cinnamon. Bake at 350 degrees for 1 hour. Crust will magically appear and cover entire surface of cobbler. Serves 6.
Place Fritos, then chicken, then onions in dish. Mix and heat in saucepan the soup, cheese and the Ro-Tel tomatoes. Sprinkle garlic salt over mixture and top with grated cheese. Bake at 375° for 30 minutes.
Pour in greased tube pan. Bake at 325° for 1 hour and 20 minutes.
Preheat oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. In large bowl, cream together the butter, shortening, and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, salt, and baking soda. Stir to mix. Add to the creamed mixture alternately with the buttermilk. Add vanilla and beat until blended. Pour into prepared pans. Bake about 25 minutes or until a toothpick comes out clean when inserted into center of cake layers. Remove from pans and cool completely on racks. Frost with either the cooked peanut butter icing or the quick and easy peanut butter icing.
Combine first 4 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla and salt, stirring well. Stir in 1/2 cup pecans and coconut; pour filling into unbaked shell and top with remaining 1/2 cup pecans. Bake at 325° for 55 minutes. Yield: one 9 inch pie.
Bake cake; cool. Mix pudding and cream cheese. Spread over top of cake, pineapple and Dream Whip. Top with nuts, if desired.
Preheat oven to 350°. Mix beans, mustard, Worcestershire sauce, catsup and drained juice. Place in casserole dish and top with pineapple. Bake for 30 minutes.
Saute onion and garlic powder in hot cooking oil. Add chicken and season with soy sauce and pepper. Fry for two minutes. Add all the vegetables and keep stirring for a few minutes. Pour broth over chicken and vegetables. When vegetables are half cooked, add noodles and cook, stirring, until noodles are done and most of the broth is absorbed. Serve hot.
Brown steak in large heavy frying pan about 1 minute on each side. Combine all other ingredients. Pour over steak pieces and simmer until steak is tender, about 2 hours. Cook on high for a few minutes if sauce is not thick enough. Serves 3 to 4.
Saute chopped meat in olive oil. Mix with egg, cheese, bread crumbs, parsley, salt and pepper. Pour half sauce in baking dish. Stuff shells with filling. Top with remaining sauce. Bake at 350° for 30 minutes.
Grease a 9-inch square pan. In a 3-quart saucepan, combine sugar, evaporated milk, marshmallows, butter and salt. Cook over low heat, stirring constantly until mixture starts to bubble. Reduce heat to a very low temperature and cook 5 minutes longer, stirring occasionally. Remove from heat and quickly add the nuts, butterscotch chips and vanilla. Stir until chips are completely melted. Immediately pour mixture into pan and, if desired, decorate the top of fudge with large pecan pieces. Makes 3 dozen 1 1/2-inch pieces.
Melt 2 tablespoons butter in a skillet. Saute the onions for 10 minutes. Add the meat; cook over high or medium high heat, stirring frequently, until browned. Mix in the salt, pepper, nutmeg and broth. In a greased 2-quart casserole, arrange as many layers as possible of the potatoes, meat mixture and apples, starting and ending with the potatoes. Sprinkle with the bread crumbs; dot with the remaining butter. Bake at 375° oven temperature for 25 minutes. Serves 4 to 6.
Add diced carrots, turnips, chopped leeks and seasonings to stock. Bring to boil. Simmer covered 1 hour. Add diced potatoes, grated carrot and simmer another hour. Garnish with parsley.
Preheat oven to 400°. Grease pie plate, 10 x 1 1/2 inches. Rinse broccoli under cold water to thaw. Drain thoroughly. Then mix broccoli, 2 cups cheese and onion in the plate. Then beat milk, eggs, baking mix, salt and pepper until smooth for 15 seconds in the blender, or on High for 1 minute with hand mixer. Bake until knife inserted in center comes out clean for 25 to 30 minutes. Top with remaining cheese. Bake just until cheese melts, 1 to 2 minutes. Let stand for 5 minutes. Garnish with tomato slices if desired. Makes 6 servings.
Cook carrots and drain. In a skillet, put butter, marmalade, water and salt. Bring to a boil. Add carrots and cook over moderate heat, basting frequently, until glazed.
Boil turkey carcass, onion, carrots and celery in a full pot of water. Remove carcass. Add corn, tomato sauce and barley. Season with salt, pepper, dill and parsley to taste. Enjoy!
Cook broccoli and drain. Put in bottom of pan or casserole dish. Add ham and soup and cover with cheese. Bake 20 minutes at 350°.
*By using cottage cheese instead of shortening or cooking oil, you can cut down on the fat, yet still achieve a tender and moist bread.
Drain pickles and cut in lengthwise strips, slices or chunks. Combine sugar and vinegar; add pickling spices. Place pickles in bowl or jar and cover with the syrup. Cover and let stand for several days. Stir every day. Remove spice bag and pickles are ready.
Bring first 3 ingredients to a boil. Boil for 5 minutes. Remove from stove. Add soda, cream of tartar and salt. Pour over the popped corn. Stir until covered. Bake 1 hour at 200°. Shake or stir with wooden spoon every 10 to 15 minutes while baking.
Blend strawberries, pineapple and yogurt in blender. Gradually add ice cubes, turning blender on and off until ice is crushed.
Beat egg yolks. Add sugar, cocoa, flour and salt. Stir. Add milk and butter. Cook over low heat until thick. Pour in pie shell. Top with meringue. Brown in oven.
Place all ingredients in a blender. Blend on high until smooth. Serve immediately. Yield: 1 cup.
Brown ground turkey in good sized pan. Break up with a fork into tiny pieces. Drain any fat. Add tomatoes, baked beans and kidney beans to turkey, rinsing out each can with plenty of water, dumping water into pan. Add dried onions and bell pepper. Stir all. Cook about 10 minutes on low. Stir; add barley. Stir; cook 20 minutes more. Lower heat as low as you can. It can be on burner until you are ready to eat it. It can set a long time on very low heat. Stir occasionally.
Fry and simmer meat in butter. Boil noodles in salt water and drain. Add soup, cheese, pimentos, green pepper, mushrooms and corn to noodles. Mix together with meat and bake 45 minutes to 1 hour in 350° oven. This will serve 12 to 15. For smaller dish, use half quantity, except for meat.
Marinate strawberries in wine and sugar for 12 hours before serving. Add champagne or sparkling water. Decorate with mint. Serves 30 to 35.
Put all in mixer. Beat for 3 minutes. Pour into greased, floured 10-inch pie pan. Sprinkle 1/2 cup coconut over top. Bake at 350° for 35 to 45 minutes.
Beat all the above ingredients (without baking soda) in the blender. Beat well. Add the baking soda and beat again until the dough stops rising. In a greased and floured Pyrex, pour half of dough and then pour 1 of the last ingredients. Pour the rest of dough over the top. Bake until light brown. Enjoy!
Pour the salad dressing into a shallow pan. Place the steaks in the pan and let them marinate for 3 to 4 hours.
Boil squash and onion until tender. Drain and mix cheese, jalapenos, salt and pepper. Pour into buttered baking dish. Bake 20 minutes. To make it spicy add more jalapenos.
Cook broccoli as directed and drain. Add cheese and 1/2 stick butter. Mix broccoli, cheese and butter until cheese is melted. Pour into well-greased baking dish. Add 1 package Town House crackers, crumbled. Mix with 1/2 stick melted butter over top (sprinkle). Bake at 350° until bubbly.
Wash and slice (with peel on) about 1/4 inch thickness. Dip in beaten egg and then in flour. Cook slowly in margarine in electric skillet (or regular skillet). I have more even heat in my electric skillet. Salt lightly. Cook until not crunchy anymore and brown on both sides.
Place cream cheese in a 1-quart casserole; microwave at High for 1 minute, stirring after 30 seconds. Stir until cream cheese is smooth and creamy. Stir in milk, sour cream, onion, garlic powder, pepper, chopped green pepper and chopped dried beef, mixing well.
Mix together. Garnish with lemons, frozen strawberries, oranges or sherbet ice cream.
Put eggs in blender. Add Pet milk, vanilla and sugar to taste. Blend well and pour into freezer. Add enough sweet milk to fill freezer. Freeze.
Melt 1 stick butter in a 9 x 13-inch cake pan. Add graham cracker crumbs; mix well. Pat over bottom of pan. Combine eggs, 2 sticks softened butter and confectioners sugar in a mixer bowl. Beat 12 minutes. Spread in prepared pan. Top with bananas. Spoon pineapple over bananas. Spread whipped topping over all. Sprinkle with pecans. Chill 8 to 10 hours.
In a large bowl (not mixer), combine flour, sugar, eggs, baking soda, pineapple, nuts and coconut. Mix with wooden spoon until thoroughly moist and combined. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes until puffed and browned on top.
Mix together the flour, salt, soda and sugar. Add butter, eggs, bananas and nuts. Add to mix the 1/2 tablespoon vanilla. Mix thoroughly. Bake 35 to 40 minutes at 325°. Small pans, makes 6 pans. For 2 regular loaf pans, bake 45 to 50 minutes.
Spread pie filling in 9 x 13 x 2-inch pan or pie dish. Sprinkle cake mix from box over cherries. Pour melted butter over top and sprinkle with almonds. Bake 1 hour at 350°. (It will be runny and look not done.) Serve warm with whipped cream. Delicious! Serves 12.
Cut core out of bottom of cauliflower. Rinse whole head with cold water and shake, leaving some water on head. Do not dry. Place in microwave-safe dish and cover with Saran Wrap. Cook on High for 12 or 15 minutes or until fork-tender. Time depends on size of cauliflower. Remove Saran Wrap. Mix mayonnaise, mustard and cheese together and spread on head. Microwave until cheese is melted. Serve immediately.
Beat eggs until foamy. Add all other ingredients except zucchini and nuts. Beat well. Fold in zucchini and nuts. Put in 3 greased and floured loaf pans. Bake in a 350° oven for 45 minutes.
Use small muffin pan. Mix well and roll in walnut size balls; put in pan and spread up sides to make cups.
In a medium saucepan, combine pudding mix and gelatine. Cook according to directions on the pudding package using 2 1/4 cups of milk. Remove from heat and cover with waxed paper; set aside.
Preheat oven to 400°. Grease (not oil) a 12-cup fluted tube pan. Sprinkle with 1 teaspoon sugar and cinnamon. In a large bowl, blend 1 1/2 cups flour, sugar, salt, yeast, water, margarine and egg at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour. Knead dough on floured surface until smooth, about 1 minute. Press or roll dough to a 15 x 20-inch rectangle. Using pastry wheel or sharp knife, cut dough into diamond shape pieces by cutting into 1 1/2 to 2-inch strips diagonally across dough. In a shallow pan, melt 1/3 cup butter. Dip each piece in melted butter and layer in prepared pan, overlapping the pieces. Sprinkle each layer with sugar and cinnamon mixture. Do remaining pieces of dough the same way, making several layers. Cover; let rise in a warm place until light and doubled in size, about 45 to 60 minutes. Bake for 20 to 25 minutes or until deep, golden brown. Cool 2 minutes. Invert onto serving dish. Serve warm. Makes a 10-inch ring pull-apart loaf.
Butter an 8 x 8 x 2-inch pan. In medium saucepan, stir sugar, milk and salt. Boil for 10 minutes. Add butter. Boil to soft ball stage. Remove from heat. Add vanilla and peanut butter. Beat well and pour into pan. Cool.
Cream the margarine and peanut butter. Add sugars, corn syrup, vanilla and eggs. Mix in oats, M&M's and chocolate chips. Bake at 350° for 13 to 14 minutes. Cool 2 minutes before removing from cookie sheet.
Cream butter and sugar. Beat in egg. Stir in molasses and milk. Combine flour, salt, ginger, cinnamon, cloves and soda. Mix into wet ingredients. On floured surface, roll 1/4 inch thick. Cut with cookie cutter (2-inch). Bake at 375° for 10 to 12 minutes. Makes about 5 dozen 2-inch cookies.
Lightly grease 9 x 13 baking pan. Spread sausage in pan. Combine eggs, soup, mustard, milk and pepper. Pour over sausage. Top with cheese, cover and refrigerate overnight. Remove cover, sprinkle with croutons and bake uncovered at 350° for 45-60 minutes.
Sprinkle yeast over 1/4 cup lukewarm water; let stand for a few minutes. Pour the hot water over the sugar, salt and Crisco; let stand after mixing until lukewarm. Add the beaten eggs, then the yeast. Add the flour, a cup at a time, until you have a batter thick enough to knead. Knead for about 5 minutes. Put in a large bowl and let rise 1 1/2 hours or until double in size. Cover the bowl with dish towel. Work down; shape into rolls or 3 loaves of bread. Cover and let rise about 1 to 2 hours. Bake at 375° for 20 minutes or until golden brown. Brush with butter.
Add pie filling to milk and beat slowly until well blended. Blend in pumpkin spice and 2 cups whipped topping. Pour into pie shell and chill until set. Garnish with whipped topping and pecans.
In 5 quart pan, cook beef, onion and garlic over medium-high heat until meat loses its pink color and onion is limp. Drain and discard fat. Add carrots, celery, basil, oregano, barley and broth. Bring to boil; then reduce heat, cover and simmer gently for about 45 minutes or until barley is tender. Add zucchini and simmer just until tender, about 5 minutes longer. Season to taste with salt and pepper. Garnish with parsley when served. Makes about 4 servings.
Combine first five ingredients and dredge in 3/4 cup flour, mixing well. Set aside. Cream butter or margarine in large bowl; gradually add sugar, beating well at medium speed of mixer. Add eggs and jelly, mixing well. Dissolve soda in milk; add to creamed mixture. Add remaining 3/4 cup flour and spices; mix well. Fold nut and fruit mixture into batter. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 325° for 12 minutes or until done. Cool on wire racks. Yields 12 dozen or 144 cookies.
Mix all ingredients except nuts in bowl, mixing thoroughly, then add pecans. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
In a bowl, combine the first 6 ingredients. Transfer to a greased 2-quart baking dish. Toss bread cubes with butter; sprinkle over top. Bake, uncovered, at 350° for 40 to 45 minutes or until golden brown. Let stand for 10 minutes before serving.
Cut up cauliflower, broccoli, onion and green pepper. Mix together with sour cream, mayonnaise, sugar, vinegar and Worcestershire sauce. Refrigerate.
Grease a 10-inch tube or Bundt pan. Dust lightly with flour. Set aside.
Combine 1/4 cup potato flakes with butter. Set aside in large mixing bowl. Combine 1/4 cup potato flakes, flour, sugar, cream of tartar and soda.	Cut in butter until mixture resembles coarse crumbs. Add milk and mayonnaise; blend until a soft dough forms. Divide in half; roll one half to a 9-inch circle and put on	greased cookie sheet or pie plate. Spread filling to within 1/2 inch of edge; sprinkle with a cheese. Roll out remaining dough. Place on top scalping edges. Brush with milk. Sprinkle with buttered potato flakes. Bake at 375° for 20 to 25 minutes or until a golden brown.
Heat oven to 400°. Grease and flour an 8-inch round pan. Mix baking mix, sugar, butter and milk. Pour into the pan. Arrange pear slices in circular pattern on batter; sprinkle with cinnamon. Bake 30 to 35 minutes or until golden brown and toothpick inserted comes out clean. Cut into wedges and spoon yogurt on top of each serving. Serves 8.
Let cheese soften; chop pepper, onions, pimentos and pecans real fine. Mix all ingredients together (except pecans). Form into balls and roll in pecans. Chill and serve with favorite crackers.
Put all ingredients into bowl. Mix well. If it needs extra liquid add 1/4 cup water. It will depend on the size of the eggs how much liquid you need, if any. Beat for 3 minutes. Add nuts if you like. Put in Bundt pan. Bake at 350° until top of cake springs back as you mash the top. Cooking time: Approximately 45 minutes.
Place chicken breasts in baking dish. Put 1 slice cheese on each breast. Mix soup with wine. Pour over chicken. Sprinkle 2 cups herb stuffing mix on top. Drizzle butter on top. Bake at 350° for 50 to 60 minutes. Serves 4.
Cook potatoes and carrots in broth in large skillet 3 to 4 minutes. Add green beans, salt and pepper. Place salmon on vegetables. Sprinkle with dill. Cover and cook 8 to 10 minutes on medium-low heat until fish is opaque in center. Serve in soup plates with broth.
Mix cocoa in hot water to make a smooth paste; set aside to cool. Mix together sugar and shortening, then add eggs and beat. Add sifted dry ingredients alternately with milk, then stir in chocolate and vanilla. Bake in moderate oven at 350° for 25 to 30 minutes.
Cook potatoes (leave skins on) and cool. Chop dill; add to potatoes. Combine rice vinegar and oil; shake. Toss on potatoes. Mix and eat!
Beat egg whites with dash of salt until soft peaks form. Gradually add sugar, beating to stiff peaks. Add vanilla. Fold in corn flakes and coconut (and nuts, if desired).
Brown beef, celery, onion and green pepper and drain. Add tomatoes, beans and seasonings and cook until thickens a little.
Mix crumbs, sugar and margarine together, then press into 9 x 13-inch pan. Spread pie filling on top. Mix Dream Whip according to package, then beat in cream cheese and spread on top of pie filling. Chill.
Cook squash in salted water; drain and mash. Add remaining ingredients, except for 1/2 of stuffing, butter and cheese. Mix well.
Mix all ingredients together and place in a greased shallow baking dish. Bake at 325° for 15 minutes. Serve hot with chips or crackers.
Put margarine, celery and onion in a small skillet; cook until golden. Mix this with bread, eggs and seasonings. Add liquid and mix until all the bread is quite moist, but not runny. Taste and re-season, if necessary. Use to stuff bird or bake in a dish in the oven at 350° for 30 minutes.
Mix until fluffy the eggs, sugar, oil and pumpkin. Sift flour, baking powder, cinnamon, salt and soda. Mix all together. Bake in an ungreased sheet cake pan at 350° for 25 to 30 minutes.
Microwave onions and green pepper for 2 minutes. Add to this mixture the tablespoon paprika, garlic powder, mushrooms and soups. Blend into the chicken and broth and simmer until it comes to a boil and the chicken is thoroughly heated. Thicken with cornstarch mixture and remove from heat. Add frozen peas, if desired. Just before serving, blend in the sour cream.
Mix ingredients together. Spread marshmallows over bottom of pan about 1-inch apart. (They're for the icing.) Bake in a 350° oven until cake tests done.
In large saucepan, sprinkle gelatine over cold water; let stand 1 minute. Stir over low heat until dissolved. Stir in jello, stirring frequently. Bring to boil. When jello is dissolved, pour into 8 x 12-inch pan. Refrigerate to set. Cut into squares to serve.
Mix for a few minutes. Bake in two medium size loaf pans at 350° for 30 to 40 minutes. Test with toothpick.
Preheat oven to 400°. Grease 18 (2 1/2-inch) muffin cups. Cut and separate cream cheese into 1/4 inch cubes; set aside.
Cook to soft ball stage; add sugar, cocoa, salt and sour cream. Remove from heat. Add butter, nuts and vanilla. Beat until creamy. Pour into buttered pan.
Cook slowly over low heat, stirring constantly, until all the cheese has melted. Pour mixture over drained mostaccioli and mix well. Pour into baking dish and bake for 1 hour at 350°.
Layer lettuce, onions and tops, celery, water chestnuts and peas in bowl. Cover tightly and refrigerate. Add sugar to mayonnaise and then layer in order, mayonnaise, tomatoes, eggs, bacon and Parmesan cheese. When ready to serve, toss.
Bake at 350° for 35 to 40 minutes. Cut in squares and serve when cool.
Make jello and combine strawberries, bananas and pineapple. Chill 1/2 of mixture. When set, spread with sour cream. Add remaining mixture and chill.
Cover bottom of greased dish (10 x 15-inch) with bread. Mix eggs and milk; pour over bread. Put grated cheese on top and cover with foil. Refrigerate overnight. Bake in a 350° oven for 25 to 30 minutes. Watch carefully so bottom doesn't get too brown and eggs are set.
Cook bacon crisp and crumble. Reserve 1/4 cup drippings. Peel potatoes and cut into 1/2-inch cubes. Place potatoes on 24 x 18-inch rectangle of heavy-duty foil. Combine salt, pepper, celery seed, sugar, flour and onion flakes; sprinkle over potatoes. Combine vinegar and reserved bacon drippings; pour over potatoes. Add radishes, if desired. Sprinkle bacon over top. Fold foil and seal tightly. Place on cookie sheet and bake at 425° for 1 hour. Yields 4 to 6 servings.