HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chicken pieces lightly with salt and pepper. In large skillet, melt butter. Add chicken and brown over medium-high heat. Turn pieces skin side up. Add wine, 1/4 cup water, carrots, celery, parsley flakes, bouillon granules, thyme and 1/4 teaspoon salt. Cover and simmer for 1 to 1 1/2 hours or until vegetables are fork-tender and chicken near bone is no longer pink. Transfer meat and vegetables to serving platter. Cover with foil and set aside.
Mix together cherries, sugar, food coloring and flavoring. Dissolve jello in boiling water; add to cherry mixture. Let congeal until quite firm, but not solid. Melt marshmallows in scalded milk and cool. Add to whipped cream.
Cook rice according to directions on package. Cook zucchini in small amount of salted water until crisp-tender. Set aside.
Mix; divide into 3 logs and wrap in foil, shiny side out. Place in fridge for 24 hours. Puncture logs and place on broiler pan with 2-3 cups of water in bottom of pan. Bake 300 for 90 minutes.
Fill a jar with pickles, dill, and 2 cloves. Add to jar 1/2 c. vinegar, 1/3 c. or less salt, room temperature water. Drain water into pan, boil water. Put water back over pickles, cover and refrigerate for three days and enjoy.
Melt butter (don't brown it). Mix garlic powder, salt and pepper and shake over both sides of chops. Place on melted butter. Lay onions on top and then chives. Keep your temperature the same (not too hot), put lid on it and cook until done, flipping only once. Takes about 15 to 20 minutes. Serve with rice, applesauce and carrots.
Mix all ingredients and pour into a greased sheet cake pan. Bake 20 to 25 minutes in a 350° oven I bake mine 45 minutes).
Combine all ingredients and mix well. Pour into a greased 9 x 13-inch pan. Bake at 450° for 30 to 35 minutes or until brown.
Microwave macaroni for 5 minutes in 1/4 cup oil. Turn noodles after 2 1/2 minutes. Chop onion, carrots and celery in small pieces. Mix all ingredients with water, chopped stewed tomatoes and seasonings. Bake at 350° in a large casserole dish for 40 minutes.
Bring sugar and milk to soft boil over low heat. Stir until sugar is dissolved. Cook without stirring to 255°. Remove from heat and beat in peanut butter by hand. Pour into buttered 8-inch pan. When cool, cut in squares.
Bring to a boil the raisins and water; cool. Cream together the oleo and sugar. Add flour and soda, alternating with the raisins and juice they were cooked in. Add vanilla. Bake in 3 medium size greased cans at 350° for 1 hour.
Mix the spinach, cottage cheese, nutmeg, eggs, onion and garlic, salt and pepper to taste. Top with the crackers and dot with margarine. Sprinkle with the cheese. Bake at 350° for 1 hour.
Place jello and crumbled cream cheese in bowl and dissolve with boiling water. Add fresh strawberries with sugar, pineapple (drained), and nuts. Place in refrigerator to chill. After jello has thickened, add whipped cream (sweetened) and fold in. Put back in refrigerator and set.
Cover and boil 5 medium potatoes for 20 minutes or until tender with 1/2 medium onion and onion salt. Blend potatoes and water in blender to a puree. Take butter, flour and milk in saucepan and heat and stir to thicken. Add garlic salt and pepper. Add to potatoes and serve hot.
Combine Parmesan cheese, paprika, garlic and sesame seed. Cut biscuits in half. Roll in cheese and spice mixture. Drop in greased 9-inch round cake dish with inverted glass custard cup in center of dish. Bake in Radarange oven 5 to 5 1/2 minutes on Medium. Remove custard cup and invert ring on platter. Serve immediately. Yields 5 servings.
Dissolve gelatin and salt in boiling water. Add frozen broccoli and stir until broccoli separates and gelatin begins to thicken. Blend in yogurt; add onion. Pour mixture into 4-cup mold. Chill until firm. Wait 2 hours. Unmold. Garnish with salad greens, if desired.
Defrost turkey in refrigerator. Remove neck and giblets. Wash turkey in cool water. Pat dry. Melt margarine in large pan. Saute chopped liver until no longer pink. Add onion, celery and parsley and saute until soft. Add bread cubes and mix. Add beaten eggs or egg substitute. Mix well. Generously sprinkle turkey cavities with salt. Spoon in stuffing, but do not pack. Brush outside of turkey with melted margarine. Place in roaster on rack. Cover with foil tent. Refer to turkey packaging for proper cooking times.
Sift flour, sugar, baking powder and salt in a bowl. Make a hole in center of dry ingredients. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly just until dry ingredients are moistened.
In large bowl, blend thoroughly the peanut butter and margarine. Stir in the sugar and Rice Krispies. Shape into walnut-size balls. Melt chocolate chips and paraffin wax in double boiler. Dip balls in chocolate mixture, coating well (use spoon to help, if needed) and place on waxed paper-lined cookie sheet until firm. Store in refrigerator. Ready to eat after a couple of hours of chilling.
Cut pork into 1-inch squares. Mix and knead all of ingredients into meat. This must be left on meat at least 1/2 hour or longer (overnight).
Preheat oven to 375°. Beat sugar, margarine, corn syrup, salt, eggs, vanilla and cinnamon with hand mixer. Stir in pecans. Pour into pie shell. Bake until set, 45 minutes. Refrigerate any remaining pie.
Melt butter over medium heat; stir in brown sugar and cook 2 minutes, stirring constantly. Add milk and continue cooking until mixture boils, stirring constantly. Remove from heat and gradually stir in confectioners sugar. Add vanilla and blend well. Drizzle over cooked cake and garnish with pecan halves.
Mix ingredients together. Place in greased pan. Bake for 30 minutes at 350°.
Put everything in a Ziploc bag and mix. Refrigerate at least 1 hour. Skewer and garnish with favorite vegetables and grill. Can be frozen. Thaw before grilling.
Dissolve gelatin in 4 tbsp. cold water. Add 1 c. boiling water. Mix crushed pineapple and juice, sugar, salt and lemon juice. Refrigerate to cool. When it starts to jell, add 2 boxes (or envelopes) of Dream Whip (whipped according to directions on box). Mix well. Break cake into pieces 1 to 1 1/2 inches. Alternate in buttered (9 x 13 x 2 inch) baking dish with gelatin mixture. Cool in refrigerator for a couple of hours. Frost with 1 box whipped Dream Whip and sprinkle with coconut. Refrigerate overnight.
Put a large pot of water to boil. In the meantime, put a small saucepan on high heat. When it is hot, add olive oil; brown garlic lightly. Add red pepper flakes, herbs and spices (be careful; have lid ready because it will splatter). Add wine, a few spoons of water and a little salt. Simmer for a few minutes. When water comes to boil, drop in spaghetti and cook approximately 8 minutes or so (to taste).
Have lemonade at almost room temperature. Mix milk and lemonade together. Add half of Cool Whip. Make pie crust with graham cracker pie crust. Put mixture in pie crust; cool. When pie is cool, spread the rest of the Cool Whip on top when ready to serve.
Cream shortening. Add sugar. Add eggs, one at a time, beating well. Mix in bananas, nuts and dry ingredients sifted together. Bake in a greased and floured pan in a 350° oven for 1 hour.
Drain pineapple and reserve liquid. Mix 6 tablespoons of juice, flour, and sugar together. Cook over low heat until sugar melts. Mix pineapple, cheese, and sugar mixture together. Pour into a greased uncovered 1 1/2 quart casserole dish. Sprinkle crushed Ritz over top. Drizzle 1 stick melted butter over crackers. Bake at 350 for 20 to 25 minutes.
Mix all dry ingredients and add grease. Mix thoroughly. Add enough milk to moisten the dough. DON'T OVER STIR as the crust will be to hard after it cooks. The dough will be wet, split dough in two. Flour board then sprinkle flour on the roll of dough. Use the pie roller to spread the dough (add flour to your pie roller). Makes a complete pie crust. Bake at 325° until golden brown.
Combine all, except candy. Roll in 1-inch balls and bake in small, ungreased tart pans at 375° for 8 to 10 minutes. Place unwrapped candy in each baked cookie as soon as the cookies come out of oven.
Combine cake mix and Crisco oil. Add Jell-O and mix well. Add eggs, one at a time, beating continuously. Stir in strawberries which have been thawed. Pour into three 9-inch round cake pans and bake at 350° for 35 minutes.
Combine first 4 ingredients; put into a buttered 9 x 13-inch pan. Sprinkle Parmesan cheese over the top and bake for 1 1/2 hours at 300°.
Put all ingredients in large pot; and cook on medium heat for one hour or longer, if desired. Flavor meld and get better the longer you simmer it. This looks awful when in the pot, but taste great! It is a real winter treat served with cornbread!
Mix beans, soup, pepper and chopped onions together. Pour in greased baking dish. Bake, uncovered, in moderate oven for 30 minutes. Put onion rings on the last 5 minutes of baking time.
Saute onion in butter. Remove from heat. Add sour cream and 1/2 cup shredded cheese; set aside. Combine corn meal, sugar and dill weed. Stir and set aside. Combine eggs, milk, corn, oil and hot sauce all at once to corn meal. Pour into lightly greased 8-inch square pan. Spread onion mix over top. Sprinkle with remaining cheese. Bake at 400° for 25 to 30 minutes.
Melt butter, sugar and dates over low heat, stirring frequently. Remove from heat. Stir in all other ingredients. Allow to cool until comfortable to handle. Form into balls (walnut size) and roll in confectioners sugar. Now they are ready to eat.
In Dutch oven, sear meat until brown on all sides. Add the Saucy Susan. Fill empty jar with ketchup and add to pot. Fill jar again with water and add to pot. No additional seasoning needed. Cover and cook in a 350° oven for 2 to 3 hours. About 1 hour before meat is done, add potatoes and carrot chunks.
Put butter and marshmallows in pot over low heat. Stir until well mixed. In a large dish place graham cracker crumbs; pour marshmallow mixture over graham crackers crumbs; mix well. Add fruits; mix well. Press mixture in a buttered pan; cover cake with waxed paper and refrigerate 48 hours. Remove from pan and wrap in foil until ready to eat. The longer it sets, the better it gets!
Mix all ingredients together and rinse out ketchup bottle with 3/4 c. water and add to mixture. Put in saucepan and simmer about one hour.
Lay chicken in 9 x 13-inch pan. Put 1/2 slice of each American and Swiss cheese on top of each chicken breast. Mix mushroom soup and 7-Up and pour over top. Mix up Stove Top stuffing according to package directions and spread on top. Cover and bake at 350° for 30 minutes. Remove foil and continue baking for an additional 15 minutes.
To make crust: Combine brown sugar and flour in a large bowl. Stir in margarine; blend until light and crumbly. Press into ungreased 13 x 9 x 2-inch pan. Combine remaining ingredients in a bowl, blending well; put onto crust. Bake at 350° for 30 minutes. Cool and slice.
Tear chicken into bite size pieces. Mix torn bread, soups and can of broth from cooked chicken. Add 2 well beaten eggs. Put layer of bread mixture, then layer of chicken. Pour melted margarine over top. Bake at 350° for 1 hour; 1/2 hour before done, put crumbled corn flakes on top and finish baking.
In medium saucepan over medium-high heat, combine all ingredients. Heat until cheese melts. Serve with tortilla chips or crackers.
Quarter strawberries; add a little sugar to taste and chill. Cut wedge out of top of cake; save. Fill cake with sweetened strawberries; replace cake wedge. Cover cake with Cool Whip; garnish cake with whole strawberries. Makes 16 servings.
Cook peas and water in saucepan. Bring to a boil. Reduce heat and cook, covered, 3 to 5 minutes. Remove cover and add margarine and creme de menthe.
Blender chop nuts. Empty in bowl. Put orange juice concentrate and cream cheese into blender container, cover and process at cream until smooth. Stop blender, add dates, cover and blender chop; add to nuts and mix well. Chill. Yields 1 cup.
Mix shortening, sugar and eggs; stir in buttermilk. Sift dry ingredients together. Stir into mixture. Stir in pecans, cherries and dates. Chill at least 1 hour. Drop with teaspoon 2 inches apart. Bake in 400° oven for 12 to 15 minutes, only lightly brown.
Cut chicken into small pieces. Add soups, water and milk. Add 2/3 of noodles. Pour into greased casserole; cover. Bake at 350° until bubbly, about 20 to 30 minutes. Take off lid and put rest of noodles on top; turn off oven. Leave in oven a few minutes.
Melt chocolate in top of double boiler; cool 10 minute. Blend cream cheese, 1/2 cup sugar, salt and vanilla. Beat in egg yolks, one at a time. Beat in cooled chocolate, blend well. Beat egg whites until soft peaks form; gradually beat in 1/4 cup sugar, beat until stiff and glossy. Fold chocolate mixture into beaten egg whites; fold in whipped cream. Pour into chilled crust, reserving 1/4 of mixture for decorating. Chill until filling sets slightly. With tapered spoon, drop reserved mixture in mounds over top of pie. Chill overnight.
Put diced onions in a pot and cover them with water. Add desired amount of salt and pepper. Let boil for onions to get done. After onions are done, add tomato juice. (Fry ground beef and drain.) Then add ground beef to the juice. Let boil until it starts getting a little thick, then add tomato paste and 1 package of chili seasoning mix. Mix well and add sugar for taste.
Cream margarine and sugar substitute; combine soda and applesauce and add to first mixture. Add remaining ingredients and stir until just blended. Pour into nonstick 7 x 11-inch baking pan and bake at 350° for 45 minutes. Cut when cool into 15 slices. Contains 100 calories each!
Mix mayonnaise, Worcestershire sauce and cream of chicken soup. Beginning with peas and ending with corn, place ingredients in layer in 9 x 13-inch baking dish. Dollop sauce mixture on top layer and smooth to sides of dish. Top with toasted cracker crumbs. Bake at 350° for about 30 minutes or until bubbly hot.
Combine soup, vegetables and chicken in bowl and mix well. Pour into pie shell. Cover with second pie shell and crimp edges. Bake at 375° for 25 minutes.
Mix all ingredients in punch bowl. Use light or red fruit punch depending on the color punch you desire. Make ice cubes from limeade or extra fruit punch to avoid diluting punch with regular cubes. Makes 28 (1/2 cup) servings.
Boil milk; add vanilla, sugar, eggs, and butter and pour over bread. Bake in a well greased casserole dish at 350 degrees for 40 minutes. Top with caramel sauce and serve.
Boil syrup and sugar about 2 minutes. Pour slowly over eggs stirring well. Add butter, vanilla, nuts and chocolate chips. Pour into unbaked pie shell. Bake at 375° for 35 to 40 minutes.
Mix pudding and regular milk until it thickens. Add sweetened condensed milk and frozen whipped topping and mix thoroughly. Alternate layers of wafers, strawberries and pudding mixture in a large bowl. Repeat until full and top with more whipped topping.
Pour all ingredients into a slow cooker. Mix well. Heat on low for 2 hours.
Cook all vegetables until done. Melt butter; add flour. When smooth, gradually add broth, vegetables, milk and seasonings. Simmer; add cubed cheese.
Steak should be about 1 1/2-inches thick. Dredge with flour; season with salt and pepper, then brown in table fat or suet. When brown on both sides, add the other ingredients. Cover tightly and cook in medium oven (350°) or over low flame on top of stove until tender (about 1 1/4 hours). Remove meat to platter and make a gravy from drippings in the pan. Serve with baked potatoes and a green salad. (And, of course, plenty of good black coffee.)
Crust: Melt margarine in pan. Take off fire and mix flour and nuts. Place in 13 x 9 x 2-inch pan and bake at 350° until golden brown, about 15 minutes. Cool completely.
Simmer all sauce ingredients on low heat until ready to use. Partially cook ribs at 350° about 30 minutes. Place ribs on barbecue. Baste with sauce. Cook and turn. Baste again until sauce is done and ribs cooked thoroughly. Sauce can be used for other foods as well.
Place beef on large piece of heavy-duty foil and sprinkle with oregano, garlic salt, flour and pepper. Roll beef over foil to get the remaining ingredients. Wrap in foil and place in refrigerator for 12 hours. Remove 2 hours before cooking. Add water to the pan and cook 35 minutes at 400°. This will be medium-rare; cook longer if you prefer your meat medium. Serve with steamed vegetables. Serves 8.
In a large bowl, mix beef with green pepper, onion, chili powder, chili sauce, salt and pepper. Shape beef into 4 patties, each around an ice cube (grilling melts the ice, leaving the meat juicy). Grill to desired degree of doneness. Turn patties often. Toast buns on grill a few minutes before burgers finish cooking. Serves 4.
Preheat oven to 350°. Cream butter and sugar together until fluffy; add eggs and jam. Sift dry ingredients together twice. Add to first mixture alternately with the milk. Depending on whether layers are to be thick or thin, prepare 3 or 4 (9 inch) pans. Bake for 25 to 30 minutes until done. Stack with Caramel Icing.
Combine the 2 packages of jello and boiling water. Let cool. Add pineapple and pie filling. Let congeal.
Mix together in large bowl. Pour into casserole (sprayed with Pam), 9 1/2 x 13-inch baking dish (I use a 10 x 14-inch dish). Top with corn flakes or potato chips sauteed in a little butter or 1 small can of onion rings (crushed); do not saute onion rings in butter. Bake at 375° for 1 hour.
Preheat oven to 350°. Cream butter and sugar. Add egg and beat. Slowly add flour. Add walnuts. Shape mixture in crescents. Bake 15 minutes. Cool. In separate bowl, mix equal parts cinnamon and sugar. Sprinkle to coat each cookie. Yields about 36.
Brown beef and drain well. Add remaining ingredients and stir well. Bring to a boil. Reduce heat and simmer 45 minutes.
In a large skillet, brown sausage; drain. In a large bowl, beat eggs. Add remaining ingredients; mix well. Spoon into greased 13 x 9-inch baking pan. Cover. Refrigerate 8 hours or overnight. Preheat oven to 350°. Bake 60 to 70 minutes or until knife inserted near center comes out clean.
Heat walnut halves at 375° for 5 minutes, stirring once. Butter sides of heavy 2-quart saucepan.
Mix together flour and sugar. Set aside. Mix together and bring to a boil the margarine, cocoa and Coke. Pour this mixture over the sugar and flour. Add buttermilk, eggs, vanilla and marshmallows. Cook in a greased sheet cake pan at 350° for 35 to 40 minutes.
Mix the first 4 ingredients together, then add flour, spice, apples and pecans. Bake in tube pan for approximately 1 hour.
Cream butter,	sugar and salt until light and fluffy. Combine sweet potatoes, eggs and syrup, vanilla and peanuts. Add to butter-sugar mixture and mix until well blended. Pour into pie shell.	Garnish with two tablespoons chopped peanuts. Bake pie in preheated 375° oven 50 to 55 minutes or until a knife inserted in center comes out clean. Makes one 9-inch pie.
Beat eggs and milk together. Put into a 9 x 13-inch glass casserole. Layer the rest of the ingredients on top of the egg mixture and refrigerate overnight. Bake casserole at 350° for 45 minutes.
Preheat oven to 350°. Use casserole dish large enough to contain cut-up chicken in single layer. Spread rice on bottom of dish. Pour 2 cups water over rice. Spread chicken pieces over rice. Pour undiluted can of mushroom soup over chicken and rice and sprinkle onion soup mix over all.
In heavy 1-quart saucepan, fry bacon until fat begins to melt. Stir in onion and celery and continue to cook until vegetables are tender but not brown. Add potato, water, bay leaf, salt, thyme, nutmeg and pepper; bring to a boil and cook, covered, 10 to 15 minutes or until potato is tender. Fish out bay leaf; mash potato coarsely, leaving plenty of lumps. Stir in milk. Bring to a simmer and serve. Makes two 1 1/2-cup servings. Modify the amounts to suit your needs.
Mix all together, except almonds and 1/2 cup cracker crumbs for top. Bake for 1 hour at 350°.
Make crust of graham crackers and margarine. Line a Pyrex dish. Mix Jell-O and water. Put milk in large bowl; beat until creamy. Add Jell-O, vanilla and sugar; continue beating. Add cheese; mix well and put in crust. Put in refrigerator; let set. Sprinkle top with graham cracker crumbs or powdered sugar.
Melt 1 stick margarine; mix with potatoes. Add all other ingredients, except corn flakes and margarine. Mix corn flakes and margarine; top casserole with mixture. Bake at 350° for 1 hour.
Layer in order the first 7 ingredients. Mix mayonnaise and pickle juice and pour over top of other ingredients.
Combine beaten egg, salt and milk. Add 1 cup of flour (or enough to make stiff dough). Roll very thin on floured surface. Let stand 20 minutes. Roll up loosely. Slice 1/4-inch wide; unroll. Spread out and let dry 2 hours. Drop into boiling soup or boiling, salted water and cook, uncovered, for 10 minutes. Makes 3 cups cooked noodles.
Brown sausage, onion and bell pepper. Drain sausage. Chop cabbage in pot and add sausage and all other ingredients. Steam until cabbage is tender.
Beat eggs; add sugar, butter, sour cream, baking soda and salt. Put 1 teaspoon flour with nuts and mix together. Add nuts and flour; mix well. Add bananas and mix well. Put in greased loaf pan. Bake at 350° for 45 minutes or until cake tester comes out dry. Cool.
Remove the seeds from the persimmons. Puree. Mix all ingredients well. Grease baking dish or pans and pour mixture into baking pans. Bake at 350° until firm and lightly browned for 50 to 60 minutes.
Beat eggs until fluffy. Preheat oven to 350°. Combine sugar, oil and vanilla and mix well. Add zucchini; mix until thick. Mix dry ingredients. Add morsels and nuts. Combine all ingredients together. Pour into loaf pan, greased and floured. Cook at 350° for 50 to 60 minutes. Allow to cool before cutting into slices.
Cook and drain macaroni. Put half the macaroni into a buttered baking dish. Add all other ingredients, then cover with the remaining macaroni. Bake in a 350° oven until brown, about 25 minutes. Serves 4 to 6.
Cream sugar, Crisco and eggs. Add molasses, sour milk, spices, baking powder, baking soda, flour, nuts, raisins and vanilla. Spread on a greased cookie sheet. Bake at 350° for 15 to 20 minutes.
Mix cornstarch and water and place in microwave. Cook until clear, about 3 minutes on Medium-high. Cool. Beat egg whites (room temperature) until foamy. Gradually add a tablespoon of sugar at a time. Turn mixer to lower speed and gradually add cornstarch mixture (cooled). Turn mixer to high speed and beat well. Spread meringue over cooled pie filling. Bake at 350° for about 10 to 15 minutes.
Stir together flour, baking powder, soda and 1/2 teaspoon salt in a large bowl; beat butter 30 seconds. Add sugar and extract; beat until fluffy. Add eggs; beat well. Add flour mixture and sour cream. Add to cream mixture, beating after each addition until smooth. Spread half the batter in a greased and floured tube pan; spoon half cup cranberry sauce over batter. Spoon remaining batter over sauce. Top with rest of cranberry sauce. Sprinkle with pecans on top. Bake 40 to 50 minutes.
Mix cream cheese, dried chives, and accent. Lay out each slice of ham and spread mixture on the whole slice. Rollup and slice into thin wheels. Refrigerate until ready to serve. Then serve on town house crackers.
Mix cake according to directions. Add butter and 1/3 cup Eagle Brand milk; mix. Pour 1/2 of mix into 9 x 13-inch pan. Bake 20 minutes at 350°. Put rest of milk and caramels in pan and melt. Pour over cake with pecans and chocolate chips. Add rest of batter. Bake 20 to 25 minutes longer. Ice with chocolate icing.
Set oven to 350°. Mix all ingredients together and put in a greased casserole dish. Bake 1 hour.
Brown 4 cloves of garlic and chopped onion in oil. Remove after browning. Pour tomatoes, parsley flakes, pepper, salt and cheese into hot oil. Chop the other clove of garlic and stir.
Cook hamburger in skillet until brown; drain off fat. Add chopped onions, cabbage, carrots and about 1 or 2 teaspoons of soy sauce. Cook together, stir constantly, until vegetables are tender.