HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll stuffing with a rolling pin until as fine as bread crumbs. In a paper bag, put herb bread crumbs, Parmesan cheese and parsley flakes. Shake well. Melt butter or margarine in a medium saucepan. Sprinkle cut up pieces of chicken with pepper, celery salt and onion salt. Dip cut up chicken parts in margarine and place in bag. Shake until chicken is well-coated. Place chicken in ungreased baking pan. Bake, uncovered, at 375° until done (about 1 to 1 1/2 hours).
Cream butter and sugar. Add eggs, one at a time. Add vanilla extract. Add flour and whipping cream alternately, ending with flour. Pour into well-greased and floured tube pan. Bake at 350° for 1 hour and 20 to 30 minutes.
Preheat oven to 375°. In a large mixer bowl, beat butter on medium until soft (30 seconds). Add brown sugar and beat until fluffy. Beat in egg and milk.
Melt butter; pour into a 9 x 13-inch baking pan. Add cake mix and 1 beaten egg. Put into pan, reserve 1 tablespoon confectioners sugar. Combine remaining confectioners sugar, cream cheese, egg and lemon juice in bowl; mix well. Spread over cake mix mixture. Bake at 350° for 30 to 35 minutes or until set and golden. Sprinkle with 1 tablespoon confectioners sugar. Cool and cut into squares.	Yield: 2 dozen.
Mix together and spread on halved English muffins. Bake at 400° for 15 minutes until brown. Freezes well.
Brown beef in a 3-quart saucepan, stirring to crumble; drain off drippings. Return beef to saucepan. Add remaining ingredients; bring to a boil. Reduce heat and simmer 20 to 25 minutes or until potatoes are tender.
Melt margarine in large skillet on medium heat. Add onions; cook 15 minutes or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Discard the bay leaf.
Mix all the above for 3 minutes. Bake in 2 (9-inch) layer pans (greased and floured). Bake at 350° for 25 minutes. Cool.
Mix all ingredients together and bake in greased loaf pan at 300° for about 40 minutes.
In a large casserole dish place sliced potatoes. Add milk, butter, Italian seasoning, onions and white pepper. Bake for one hour at 350°.
Spread cream cheese on ham slices. Put 1 slice of cheese at one end. Place stick onion or pickle on cheese. Wrap ham up tight. Poke toothpicks in ham approximately 1/2 inch apart and slice. A great appetizer.
In saucepan simmer vegetables, water and salt together for 50 minutes. Use potato masher to mash vegetables (or use blender). Season to taste. Just before serving, reheat to simmer and remove from heat. Stir in cream by spoonfuls and beat in butter. Serve with minced parsley and chives on top. Serves 6 to 8.
Combine all ingredients in bowl and chill in refrigerator overnight. Serve with Doritos.
Cook sugar, butter and milk together, stirring constantly, to soft ball stage. Remove from heat; cool slightly. Add remaining ingredients. Beat; shape into a long roll on waxed paper. Wrap and refrigerate. Slice to serve.
Mix all together. Cut out hole in rye bread and slice up. Pour dip into rye bread.
Bring tomatoes to hard boil. Add tomato juice. Simmer 5 minutes. Turn off heat. Let stand 5 minutes. Have the can of milk in your hand. As you put the baking soda in, it will foam up. Add milk immediately. It will be real foamy. Now, add margarine, salt and pepper to taste. Let it all settle down about 10 minutes and enjoy.
Cook rice (5 minutes direct); set aside. Heat oil in frypan; add garlic and pork. Cook until browned; add onions and saute. Add rice, pepper and soy sauce; cook 10 minutes, stirring often. Beat eggs and add; cook 1 minute and stir up.
Cook the orange juice with the sugar and butter. Add the orange. Pour orange mixture over carrots and warm before serving. Serves 8.
Prepare jello, using 1/2 cup less water. Soften cream cheese; mix with mayonnaise. Mix jello, pineapple and cream cheese mixture. Sprinkle with nuts. Congeal. For color, top with cherries.
Boil vegetables in water 5 minutes. Add oleo. Combine all ingredients. Bake in buttered casserole dish 1 hour at 350° or until golden brown.
Grate cheese and mix together. Add just enough mayo to stick together. Add Tabasco sauce and onion. Put in refrigerator until it hardens slightly. Remove and shape into ball and roll in parsley or chives.
Set controls on electric skillet at 275° to 300°. Boil sugar, margarine and milk for 9 minutes, stirring constantly. Add peanut butter, marshmallows and vanilla. Mix well and pour in 8-inch greased pan.
Grind cranberries coarsely. Add this to 1/4 cup sugar; set aside. Sift together 1 cup sugar, flour, baking powder and salt. Blend in milk, melted butter, eggs, orange rind and nuts. Fold in cranberry mixture. Pour into greased loaf pan. Cook at 350° for 1 hour.
Mix well all except water, soup and rice and shape into balls. Roll in uncooked rice. Mix water and soup. Place rice coated meat balls in casserole. Add the soup and water mixture. Cover and bake at 350° for about 1 hour.
Cook pudding according to instructions on package, using apricot nectar instead of milk. Serve cold. Top with whipped cream before serving, if desired.
Cream the Crisco and sugar. Add eggs, one at a time, and mix well. Add flour that has been sifted with soda. Add bananas and mix well. Add vanilla and nuts. Bake in loaf pan at 300° for 1 1/4 hours.
Mix all ingredients and put in a 9 x 13-inch greased pan. Bake at 350° for 45 to 60 minutes. Can be mixed the day before.
Mix together the butter, sugar, brown sugar and vanilla. Add eggs; beat well. Blend in flour and soda. Add chips and nuts. This makes a stiff dough and is hard to stir. Form the dough into small balls, about 1 or 1 1/2-inch. Place on lightly floured, ungreased cookie sheet. Bake at 300° to 350° for 8 to 10 minutes, until very lightly browned. Cool slightly; remove from cookie sheet. Cool completely before storing.
Add milk and egg to potatoes. Beat well. Saute dates in oleo; mix with potatoes. Place in a large casserole.
Bring sugar, butter and milk to a rolling boil, stirring often. Remove from heat and add instant pudding and oats. Mix together thoroughly. Cool 15 minutes. Drop by rounded teaspoonfuls onto wax paper and let set until firm. Makes about 5 dozen cookies.
In saucepan heat first 3 ingredients until warm (120° to 130°). In large bowl blend 1 1/2 cups flour, yeast, salt, eggs and warm liquid. Beat 3 minutes at medium speed. By hand stir in remaining 1 3/4 cups flour. Dough will be soft and sticky. Cover; let rise until light and doubled in size, 45 to 60 minutes. Generously grease two 8-inch or 9-inch cake or pie pans. Stir down dough, beating 30 seconds. Drop tablespoons of dough side by side in pans, about 10 per pan. Let rise until doubled in size, 20 to 30 minutes. Bake at 350° for 25 to 30 minutes, until golden brown. Total calories: 2686.
Melt oleo in a 9 x 13-inch glass baking dish. Add onion and uncooked rice. Place raw chicken on top of rice. Pour soups over chicken. Add water. Cover with foil. Bake at 350° for 1 1/2 hours. Uncover the last 15 minutes to brown. Serves 6 to 8 people.
Cook cauliflower in boiling salted water for about 12 minutes, until fork-tender. Drain and place in shallow baking dish. Combine soup and milk; stir in cheese. Pour over cauliflower. Sprinkle with crumbs. Bake at 350° for 20 minutes until hot and bubbly. Garnish with bacon.
Blend beaten egg whites and sugar. Add rest of ingredients. Drop by teaspoon on ungreased cookie sheet.
In large, heavy saucepan, combine olive oil, eggplant, green peppers, onions, garlic and tomatoes. Cook 20 to 30 minutes until just tender. Add sugar, capers, tomato paste, vinegar, salt, parsley, green olives, pepper and basil. Cover and simmer for 15 minutes. Add pine nuts. Serve warm, not hot, at room temperature or cold. May be refrigerated for up to 3 weeks. Serves 10 to 12.
Oil mold. Dissolve gelatin in boiling water; add marshmallows and stir until melted. Add pineapple juice and chill until partially set. Remove from refrigerator and fold in whipped cream. Blend in crushed pineapple, cottage cheese and nuts and fill salad mold. Chill until set. Unmold on bed of lettuce leaves, kale or red lettuce leaves. Fill center with a small dish of thinned mayonnaise.
Cream Crisco and sugar. Add eggs and bananas. Add flour, soda and nuts last. Bake in 350° oven for 1 hour.
Roll cookies to make crumbs. Melt margarine; mix with crumbs and spread in pan (9 x 13-inch). Save some crumbs for top of dessert. Mix cream cheese and 3 cups milk. Add pudding mix; mix well and pour over crust. Spread Cool Whip over pudding mixture; top with remaining crumbs. Makes 18 to 20 servings.
Melt together the almond bark and chips in double boiler along with the baking chocolate. Add the peanuts and drop by teaspoon on waxed paper. Makes 150 to 175 clusters.
Cook first 5 ingredients until soft. Stir in next 3 ingredients. Add next 5 ingredients. Bring to a boil. Reduce heat and simmer 1 hour, then add last 3 ingredients. Cook 20 to 30 minutes longer. Makes a big pot of soup.
In a skillet, saute onion in butter. In a big pot, combine chicken stock and zucchini. Add to pot onion, butter and bouquet garni. Simmer until zucchini is tender and remove bouquet garni. Puree soup in blender. Add 1 1/2 cups light cream (half and half). Add salt and pepper to taste. Serve hot or cold.
Cook and drain spinach. Combine all ingredients. Chill 2 hours. Roll into balls. Bake at 325° for 20 minutes.
Mix together margarine, sugar and molasses. Beat in egg. Alternately add hot coffee and the combined dry ingredients. Mix well. Chill overnight. Roll out about 1/4-inch thick. Cut into any shape and bake at 375° for about 14 minutes. This makes about 70 cookies.
Clean peppers. Combine all ingredients except Parmesan cheese. Fill peppers. Bake at 375° for 30 minutes. Sprinkle Parmesan cheese over top. Cook for an additional 10 to 15 minutes.
Mix milk and lemon juice. Add Cool Whip and heat. Add fruit, nuts, cherries and coconut. Pour in graham cracker crust shell and chill.
Combine all ingredients except pecans and blend. Sprinkle pecans in bottom of a floured tube pan. Add butter and bake at 350° for 1 hour.
Mix butter, brown sugar, cinnamon and milk until smooth. Butter a 9 x 13-inch pan. Place frozen rolls in pan; pour mixture over all. Sprinkle pudding on, then add nuts. Cover; let set out overnight. Bake at 350° for 30 minutes in the morning. Turn upside down and lay on foil.
Drain pineapple, reserving 3/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute longer. Remove from the heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yields 12 to 16 servings.
Beat egg whites until foamy; gradually add sugar. Beat until very stiff. Add salt and vanilla. Fold in chocolate chips and pecans. Drop by teaspoonfuls on ungreased foil. Place in oven that has been heated to 350°. Turn off oven and leave overnight.
Brown hamburger and onion; stir in all the seasonings. Add Ragu sauce and simmer. Cook noodles according to instructions on box. When noodles are done, remove hamburger mixture from heat and add cottage cheese. Stir. In a casserole dish, layer noodles, hamburger sauce and Mozzarella cheese. Sprinkle Parmesan cheese over this. Repeat until all hamburger sauce is used, ending with cheese on the top. Bake in preheated 350° oven for 30 minutes.
Cream butter and sugar. Add eggs. Then add milk, flour and vanilla. Makes 3 layers. Bake at 350° for 30 minutes.
Wash and soak cucumbers in cold water. Leave overnight. About noon the next day dry and pack in jars. Put in stalks of dill, garlic and hot pepper. To vinegar add water and salt. Bring to boiling point and pour over cucumbers; seal. To make lids seal, put jars in a large container and cover with water. Heat to hot; don't boil. Let stand 5 minutes.
In large (3 1/2-quart) heavy saucepan, combine granulated sugar, soda, buttermilk and salt. Cook over medium high heat about 5 minutes (210° on candy thermometer), stirring often and scraping bottom of saucepan. Mixture will foam up. Add butter or margarine and pecans. Over medium heat, continue cooking, stirring constantly and scraping bottom and sides of pan until candy reaches soft ball stage (234° on candy thermometer). Remove from heat and cool slightly, about 2 minutes. Beat with spoon until thick and creamy. Drop from tablespoon onto sheet of buttered aluminum foil or waxed paper. Let cool. Makes about 20 (2-inch diameter) pralines.
Mix together chocolate chips, margarine and vanilla. In a large saucepan, mix sugar and milk and bring to rolling boil. Boil for 6 minutes, stirring constantly.
Put into 9-inch unbaked pie crust and bake at 350° for 50 minutes.
Mix all ingredients well. Pour into unbaked pie shell. Bake at 350° for 45 minutes. Freezes well.
Put cucumbers in a strong salt brine (enough salt to float an egg). Do not cut cucumbers. Soak for 8 days. Weight down cucumbers in brine so they will not touch air. Pour off brine, wash and slice. Soak in alum water (2 tablespoons per gallon of water) for 24 hours. Pour water off and wash. Pour 1 gallon apple cider vinegar on cucumbers. Leave 24 hours. Pour off vinegar and throw away. Put in stone jar or plastic bucket in thirds or layers, 1/3 sugar, 1/3 cucumbers and 1/3 spice. Repeat. Leave 3 or 4 weeks to be ready to eat. Leave in jar or bucket and eat as needed. Will keep all year.
Put all ingredients together, mix until smooth. Bake in tube pan about 45 minutes at 350°.
Heat 4 cups water (2 cups in each pan). In one pan, put 3 tablespoons sugar, 2 tablespoons lard and 1 tablespoon salt. In the other, put 1/2 cake of yeast or 2 packages of dry yeast. Put both pans of mixtures in the flour and knead. Let it raise for 3 hours. Put in greased pans and let raise for an hour. Put in oven for 45 minutes at 375°. After taking out of oven, grease the bread with shortening.
Cook and mash potatoes. Add remaining ingredients to mashed potatoes. Place in greased casserole. Makes 8 cups. Will keep 2 weeks in refrigerator.
Place all ingredients in a large dish with a tight cover. Cook at 275° for 4 to 5 hours.
Mix cocoa, sugar and cornstarch together. Mix cream, water and egg yolks and add to mixture. Add butter and vanilla. Blend mixture together and cook in heavy saucepan until it thickens. Pour into cooked pie crust. Save egg whites for meringue.
Put all ingredients in 9 x 13-inch pan (Pyrex or Corning) and cover with foil (over and under) so no steam escapes. Bake at 300° for 4 hours.
Mix margarine, sugar and cream in heavy pan; bring to full boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat; stir in chips until melted. Add other ingredients; mix well. Pour into a 9 x13-inch greased pan. Cool at room temperature; cut into squares. Makes 2 pounds.
Mix all ingredients and shape into 4 patties. Pan fry, broil or cook on foil over outdoor grate until of desired doneness.
Wash beets, leaving root and short top on. Cook until skin will peel off good when put in cold water. Skin beets; cut off roots and tops. If beets are big, slice to thickness you like. May need to cook again until tender. When tender, put in canning jars. Make a mixture of sugar, water and vinegar. Bring to good boil. Put 2 teaspoons pickling spice in quart jars with beets. Cover with syrup mixture, leaving 1/2 inch at top of jar. Put on lids tightly. Boil in boiling water to seal, 15 minutes.
Bring water to a boil. Add bouillon cubes and onion flakes. Add beans and boil until dry.
Bake a strawberry cake in a 16 x 11-inch pan. Poke holes in top and pour on jello which has been dissolved in boiling water. When cool, frost with Cool Whip and strawberries.
Mix ingredients with electric mixer and then by hand until well blended. Shape a rounded teaspoonful into small balls. Place on ungreased baking sheet and press with a fork. Brush tops with slightly beaten egg white. Bake at 375° for 10 to 12 minutes. Should make about 50.
Line unbaked pie shell with drained peach halves. Beat together egg, white sugar and evaporated milk. Pour over peaches. Mix brown sugar, butter and flour. Sprinkle on top of peaches. Bake 20 minutes in 375° oven, then 30 minutes longer in 350° oven. Yield: 6 servings.
Cook rice as directed. Saute onion in butter. Blend in flour, salt and pepper. Gradually stir in cream and broth. Cook until thickened. Mix sauce, chicken, pimiento, parsley and almonds into cooked rice. Bake in 2-quart casserole for 30 minutes at 425°. Serves 6 to 8.
Put apples in bottom of large baking dish. Combine sugar, cinnamon and nutmeg; sprinkle on top of apples. Combine water and lemon juice; pour over apples. Combine sugar, flour and butter. Crumble over apple mixture. Bake at 350° for 30 minutes.
Boil chicken until tender. Cook rice in chicken broth. Mix together and simmer, adding onions, cream of mushroom and butter. Recipe can be cut in half. Salt and pepper to taste.
Combine all ingredients. Spoon over ham 2 or 3 times during the last 20 minutes of baking time. Makes about 1/2 cup of glaze.
Mix together well. Put in greased pan 9 x 13-inch at 350° for 25 minutes. Bake uncovered.
Heat oven to 350°. Combine sugar and Crisco. Hold. Heat applesauce and add baking soda. It will fizz up. Immediately add to sugar and Crisco mixture. Blend well with mixer. Add flour and then the rest of the ingredients. Raisins added last. Place in a 350° oven and bake for 1 hour. Use regular loaf pan. You can easily double this recipe.
Mix all ingredients. Store in dry airtight container. To serve: Mix heaping teaspoon with boiling water.
Mix all ingredients until smooth. Add 1 cup boiling water, this will make the mixture very thin. Pour in a greased loaf pan and bake at 350° until done, approximately 30 minutes.
Bring water, vinegar, sugar, salt and pepper to a boil over high heat. Turn heat to medium and continue boiling 3 minutes. Pour liquid over cucumbers in large bowl and store in refrigerator. Keeps for days.
Spread chicken breasts open in a shallow baking dish, breast side up, not overlapping. Sprinkle with onion and seasonings. In medium bowl, thoroughly blend flour with about 1/2 cup orange juice until smooth. Stir in remaining juice; pour over chicken. Bake, uncovered, about 1 hour or until tender, basting occasionally with juice in pan. Serve chicken over rice or noodles on warm platter. Stir pan juices to blend and pour over chicken. Yields 5 servings.
Place blueberries or other fruit in the bottom of a well-greased 8-inch square pan. Pour lemon juice over fruit. Mix the shortening and 3/4 cup of sugar. Blend with milk, flour and baking powder. Spread over berries. Combine 1/4 cup sugar, cornstarch and salt. Sprinkle over batter. Pour boiling water over top. Bake at 350° for 50 to 60 minutes.
Mix all ingredients together. Pour into mold and freeze. After salad is frozen, pour out upside down on plate and ice with Cool Whip.
Mix 1 box of crushed vanilla wafers and 1 stick margarine. Make a crust for one long Pyrex dish. Mix sugar and Fruit-Fresh and pour over peaches. Dissolve Jell-O in boiling water. Mix peach mixture, dissolved Jell-O, Cool Whip and Eagle Brand milk. Pour into crust. Refrigerate before serving.
Heat oven to 450°. Cut shortening into flour and sugar until mixture resembles fine crumbs. Beat egg and milk slightly; stir into flour mixture until soft dough forms. Turn dough	onto lightly floured board. Knead 10 times, sprinkling with flour if dough is too sticky. Roll or pat dough 1 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. Yield:	15 biscuits.
Set oven to 400°. Line pan with crust. Add the berries or fresh fruit and mix together the sugar, flour, salt and cream and pour over the berries. Bake for 35 to 40 minutes or until the crust is nicely browned and the filling is set.
Grease cookie sheets. Combine whipped topping, cake mix and egg in large bowl. Mix well. Drop by teaspoon into powdered sugar. Roll to coat. Place 1 1/2 inches apart on cookie sheet. Bake at 350° for 10 to 15 minutes until light golden brown. Remove and cool. Makes about 4 dozen.
Mix all ingredients together and cover. Refrigerate overnight to blend flavors. If finer texture is desired, put in a blender for a few seconds.
Mix ingredients and pour into greased casserole. Top with grated cheese. Bake at 350° for about 35 to 40 minutes.
Blot shredded, thawed hash browns with paper towel. Spread in buttered 9-inch pie plate, press to form solid crust. Brush with butter. Bake at 425° for 25 minutes. Sprinkle with cheese, chilies and ham. Beat half and half, eggs, salt and pepper together. Pour over cheese mixture. Bake at 350° for 30 to 40 minutes, or until knife inserted at center comes out clean.
Boil carrots until done. Mix remaining ingredients. Drain carrots; add to sauce. Cover and marinate overnight. Serve cold.
Mix all ingredients and press in an 8-inch square pan. Bake about 45 or 50 minutes at 350°.
Grease an 8 x 8-inch pan. Mix first 6 ingredients; put in pan. Drain peaches (reserve 1/4 cup juice). Lay peaches on batter. Mix next 3 ingredients and spoon over peaches. Top with cinnamon and sugar. Bake at 350° for 35 to 40 minutes.
Bring broth to a boil and add rice. Simmer, covered, 20 minutes. Saute onions and peppers. Add to rice. Add green beans, mayonnaise, soup and chicken. Add water chestnuts. Season with salt, pepper and garlic powder to taste. Bake in large casserole dish and bake at 350° for 40 minutes.
Combine candied fruit, raisins and pecans. Dredge in 1/2 cup flour, stirring to coat evenly. Set aside.
Beat egg and milk and put in dry ingredients. Makes about 8 or 10 pancakes.
Combine and bring just to a boil sugar, shortening and water, stirring constantly. Remove from heat; add and stir in chocolate chips and vanilla until smooth. Beat in eggs one at a time. Blend in sifted flour, salt and soda. Stir in nuts. Bake in 9-inch square pan at 325° for approximately 25 minutes. Sprinkle with powdered sugar or frost.
Mix sugar, flour, cinnamon, nutmeg, oil and vanilla. Stir in raisins, nuts and apples. Pour in greased oblong pan. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients. Pour into two 9-inch unbaked pie shells. Bake at 350° for 45 minutes.
Cream peanut butter and butter. Gradually add brown sugar, beating at medium speed of an electric mixer until blended. Add eggs, one at a time; beat after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8-inch round cake pans. Bake at 350° for 28 to 30 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove layers from pans; let cool completely on wire racks.
Place chickens, skin side up, in a greased casserole. Mix together the dressing, marmalade and soup mix. Cover the chicken with this sauce. Bake, uncovered, at 350° for 1 to 1 1/2 hours. Serve with rice.
Combine all ingredients in jar. Shake to mix well and chill. Yields 14 calories per tablespoon. No fat.
Mix together. Shape into any form and let rise only once in a pan. After rising, bake about 10-12 minutes at 400-450 degrees.
Heat milk and oleo. Add cheese, bread crumbs and squash; mix well. Bake in greased dish at 350° for 30 to 40 minutes.
Mix milk, sugar and Kool-Aid very well in a blender. Pour into plastic bowls or tubs with lids and freeze. May also freeze in individual paper cups.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate morsels and chopped walnuts. Pour into pie shell. Bake at 325° for 1 hour. Remove from oven. Serve warm with whipped cream or ice cream, if desired. Makes one 9-inch pie. Recipe may be doubled. Bake 2 pies; freeze one for later use.
Grease	a 13 x 9-inch pan. Cook dates, sugar and water together until dates are soft. Let cool.