HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in microwave. Add mayonnaise and mustard; blend. Dip chicken in mixture; coat generously. Next coat chicken with stuffing mix. Place chicken in large baking dish. Bake, covered, for 1 1/2 hours at 300°. Remove foil and bake for 20 to 25 more minutes or until chicken is crispy.
Combine and mix well all ingredients and make into patties. Fry in cooking oil on medium heat until brown. May be served with saltine crackers.
Mix milk, sugar and soda in heavy saucepan. Cook until forms soft ball in cold water. Remove from heat; beat until starts to harden, then add vanilla, butter and pecans. Drop by spoon onto wax paper.
Boil raisins, chopped dates and water 3 minutes, stirring constantly. Cool. Add margarine, eggs, liquid sugar sweetener and vanilla. Mix together cinnamon, flour and soda, then add. Mix well together. Chill several hours. Drop from teaspoonfuls onto greased baking pan. Bake at 350° for 10 to 12 minutes. Makes 48 cookies.
Sift flour, salt and soda 3 times. Cream shortening and sugar. Add beaten eggs. Gradually add flour, oatmeal, nuts and raisins. Make 2 rolls. Roll in wax paper and put in refrigerator for at least 6 hours. Cut into thin slices and bake at 375°.
Brown together the beef and onion. Drain. Add the tomato sauce, salt, chili powder, garlic powder and Worcestershire sauce. Bring to a boil, reduce heat and simmer 10 minutes.
Combine all ingredients, except preserves and crackers. Mix well. Put cheese mixture into ring or mold, sprayed with Pam. Chill overnight. Unmold, by dipping into hot water, onto serving plate. Put preserves in center of ring or on top of mold. Serve with crackers.
Mix all ingredients; pour into shells. Bake at 300° for 45 to 55 minutes.
Blend Campbell's soup and recipe mix and sour cream. Cover; refrigerate 2 hours. Serve with vegetables or chips. Makes 2 cups and may be doubled.
Grate 1 1/2 teaspoons lemon peel and squeeze 2 tablespoons juice. Combine all ingredients in a bowl. Let stand 15 minutes. Save marinade. Bake wings at 350° until done, 40 to 50 minutes. Brush wings with marinade several times during baking.
Day before or up to 2 weeks before serving, in large bowl, whisk eggs, 1/2 cup oil and salt. Gradually stir in 2 cups flour and baking powder; mix well. With hands, knead in remaining flour. Turn dough onto lightly floured surface and cut into 20 equal portions. With hands, roll into pencil-shaped sticks. With floured knife, cut sticks into 1/4-inch pieces.
Mix ground beef, salt and pepper; shape into 12 balls. Brown slowly on all sides in skillet, using a small amount of fat, if necessary. Add green pepper, celery and onion. Cook for 5 minutes longer. Add rice, consomme and water. Bring to a boil. Cover and simmer gently, stirring occasionally, for 20 minutes or until rice is tender and liquid is absorbed.
Soak oats in boiling water for 20 minutes. Combine sugar to oats. Add butter and cream this together. Mix eggs into mixture. Add last 5 ingredients. Finally, stir in oats. Bake in a loaf pan for 45 minutes at 350°.
Mix sugar, vinegar, salad oil and salt. Pour over the vegetables. Refrigerate in closed container at least 4 hours before serving; overnight is best.
Cut onion and pepper in long strips. Mix all ingredients in casserole dish. Cover; chill overnight. Keeps 2 weeks.
Break eggs into mixing bowl. Add sugar and salt; mix on high or whip setting for 2 minutes or until lemon in color. Add milk and vanilla; mix until well blended. Serves 3 to 4.
Sift sugar and flour together. Add to crushed pineapple, 1 beaten egg yolk, milk and butter. Thoroughly mix and pour into unbaked pie shell. Put in very hot oven until crust is brown, then reduce heat and cook until set. Take from oven and let cool. Cover with meringue and brown. Cover with coconut before browning for added flavor.
You will need a knife, small jar lid, toothpick, writing paper and a light bulb.
Cook fryer in salted water, until tender. Cool to remove bones and skin. Cut meat into bite size pieces. Mix flour with part of the broth until smooth. Add to the rest of the broth (about 3 cups). Add chicken. Cook and stir until slightly thickened and smooth. Pour into casserole or pan and cover with biscuits. Bake in a 400° oven for 20 to 25 minutes, until biscuits are brown.
Saute chopped bell pepper and onion in butter. Add remaining ingredients. Cover and cook until tender.
Wash chicken strips and pat dry. Dip in milk. Roll in cracker crumbs. Melt butter. Layer chicken in a single layer in pyrex dish. Pour butter over top. Bake at 350° for 30 minutes or until chicken is thoroughly cooked.
Sprinkle marshmallows in greased 13 x 9 x 2 pan. Prepare cake mix according to package directions and pour over marshmallows. Spoon pie filling over batter. Bake at 350° for 1 hour or until toothpick comes out clean. Frost with Cool Whip. Store in refrigerator.
Bake pie crust at 450° for 9 to 11 minutes (cool completely).
Sprinkle pecans evenly in the bottom of a well-greased 10-inch tube pan. Set aside. Combine sugar and cinnamon. Cut biscuits into quarters. Roll each piece in sugar mixture and layer in pan. Combine brown sugar and butter. Pour over dough. Bake at 350° for 30 to 40 minutes. Cool 10 minutes in pan. Turn on cake plate.
Drain cherries and pineapple and into juice, add sugar and tapioca. Cook; cool and add fruit. Mix like pie crust the remaining ingredients. Put half of this mixture on bottom of pan, then the filling and remaining mixture on top. Bake at 350° for 30 minutes. Serves 20. (Recipe easily cut in half.)
Mix ingredients together. Using a mint mold, make roses, leaves, etc. Roll small ball in granulated sugar before putting into mold. Freeze ahead; store in refrigerator.
Brown beef. Grind bologna and cheese. Mix together the browned meat, bologna and cheese. Add remaining ingredients. Scoop mixture on each bun half. Bake at 450° for 12 minutes.
Cook corn about half done. Either cut off cob or leave on cob. Add 1 teaspoon salt to a quart. Fill with water. Place a small piece of hot pepper on top of corn. Seal. Be sure to pickle when signs are in the knees and on light of moon.
Combine flour and oil in a heavy skillet and brown, stirring constantly. Add diced sausage, onion and bell pepper; cook until wilted. Add tomatoes, 1/4 cup water, salt and pepper. Cover and simmer about 1 hour. Serve with rice.
Spread butter on both sides of the bread. Cut 1 1/2 to 2-inch hole in center of bread. Place bread and cut out center in heated skillet. Drop egg in center of bread. When browned, flip over and cook until desired doneness.
Score whole cleaned flounder as you would a ham. Mix with wire whisk all remaining ingredients. Pour over scored flounder and rub into flounder well. Shake on crushed oregano. Broil for about 20 minutes or until meat flakes with fork. Do not turn. Garnish with lemon slices and parsley.
Mix pudding and milk well. Add 1 cup Cool Whip and stir. Pour into bowl. Slice bananas and push into pudding with knife point. Break crackers into pieces and push into pudding and around edges. Spread remaining Cool Whip on top.
Combine water and sugar in a large saucepan. Cook over medium heat, stirring constantly until sugar dissolves. Add remaining ingredients, stirring until grape juice melts. Pour mixture into freezer trays or sheet cake pan. Freeze until firm. Stir several times during freezing process.
Cut and steam broccoli for 5 minutes. Uncover and let cool until cool enough to handle. Cut up into small pieces. Set aside in a large mixing bowl. Broccoli should be crisp, but tender.
Mix cheese and cracker crumbs together and spread 1/2 of crumb mixture in bottom of greased casserole. Cook broccoli; drain and reserve liquid. Spread broccoli evenly over crumbs. Dot with butter. Mix mushroom soup with 1/2 cup liquid drained from broccoli. Pour over broccoli and top with remaining crumbs. Bake at 350° for 30 minutes.
Boil sugar, salt, white syrup and water to 275°. Add butter and vanilla. Boil to 290°. Add Spanish peanuts. Boil to 300°. Remove from heat and add soda. Pour in buttered cookie sheet. Let cool and break in pieces.
Mix all ingredients together in a 3-quart casserole. Cover. Bake at 350° for one hour. Serves 6 to 8.
Soak dry onion in 1 tablespoon of pineapple juice. Mix all ingredients together with hands (except nuts). Shape into a ball and roll in nuts. Serve with crackers.
In a saucepan, combine brown sugar, gelatine, salt and spices. Combine egg yolks and milk. Stir into brown sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat. Stir in pumpkin. Chill until mixture mounds slightly when spooned. Beat egg whites until soft peaks form; gradually add granulated sugar, beating to stiff peaks. Fold pumpkin mixture thoroughly into egg whites. Turn into crust. Chill until firm. Garnish with whipped cream.
Mix cocoa, sugar and salt. Add eggs and mix well. Stir in vanilla and milk. Add melted magarine, then add coconut and nuts. Pour into 3 unbaked pie shells and bake for 40 minutes at 350°. This pie freezes well.
Blend cheese into soup with electric mixer. Add tuna, onion, mustard, milk and macaroni. Pour into 1/2-quart casserole. Mix crumbs and oleo. Sprinkle on top.
Combine dry ingredients in bowl; set aside. Beat eggs in bowl. Blend in apple juice, margarine, milk and vanilla. Add to dry ingredients, mixing just until moistened. Stir in dates, nuts and coconut. Spread in greased loaf pan. Bake at 350° for 45 minutes or until pick inserted in center comes out clean. Cool 10 minutes in pan. Remove. Cool. Slice and serve with cream cheese. Makes 12 servings.
Wash and drain steak. Cut in serving pieces. Pat dry with paper towel. Mix flour, salt and pepper in flat dish. Put oil in large skillet over medium-high heat. Coat each piece of steak with flour mixture. Place in hot oil. Brown on each side. Remove from skillet to small roaster or baking dish. Add 2 cups water to skillet. Let it come to boil. Pour over steak. Cover with lid or foil. Bake in preheated 350° oven for 50 to 60 minutes, depending on thickness of steak. This is real tender.
Mix all ingredients. Bring to a boil. Simmer 20 minutes. Best when served hot.
Wash broccoli and cut into bite size pieces (leaves and stems, too). Chop onion. Slice mushrooms thin. Cut hard eggs into wedges. Put all of this into a large salad bowl and sprinkle with garlic powder and seasoned salt. In a small bowl, mix mustard and mayonnaise. Pour over vegetables and eggs; toss gently with rubber spatula or wooden spoon until all pieces are coated. Scatter olives and nuts over top. Cover and refrigerate overnight, if possible, before serving.
In a covered saucepan, cook potatoes in boiling water for 20 to 25 minutes or until just tender; drain well. In a very large bowl, combine celery, green pepper, onion, mayonnaise or salad dressing, vinegar, mustard, salt and pepper. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6 to 24 hours. Makes 12 side dish servings.
Bring first five ingredients to boil. Reduce heat and simmer 5 minutes. Add juices and heat, but do not boil. May add brandy.
Cream shortening and sugar together. Add eggs, one at a time, and beat well. Add flour and milk alternately, then flavoring. Pour in tube pan. Bake 1 hour and 25 minutes.
Chop all vegetables; add other ingredients. Simmer for 2 1/2 hours.
Mix bread crumbs, salt, pepper, paprika and curry powder. Dip chicken breast in yogurt, then roll in crumb mixture. Bake at 350° until tender.
Melt margarine and chips in double boiler. Cool for a while before adding remaining ingredients. Put on wax paper; roll up and cool.
Mix all ingredients together well. Pour into 2 greased loaf pans or 1 large tube pan. Bake at 350° for 60 minutes.
Slice steak into 4 x 2-inch strips and pound flat. Saute chopped onion and parsley in butter. Stir in bread crumbs and mushroom pieces (reserve liquid). Add egg slowly while stirring rapidly. Add salt and pepper to taste. Mix well. Place spoonful of stuffing mixture on each meat strip. Roll up and fasten with toothpick. Season with salt and pepper. Brown gently in hot skillet in canola oil. Reduce heat and pour in 2 cups bouillon. Scatter sliced onion over top. Cover and simmer over low heat 1 1/2 hours.
Preheat oven to 375°. Prepare brownie mix according to package. Spread on pizza pan. You may wish to grease pan. Bake 15 to 20 minutes. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread on brownie mix. Top with fruits and pecans. Drizzle melted chocolate.
Mix flour and butter together with pastry blender until it looks like coarse crumbs, then thoroughly mix sugar in, then add buttermilk. Mix until forms a good ball. Roll out onto a floured surface until about 1/2-inch thick. Cut and dip in butter. Place on baking sheet and cook in 450° preheated oven for 12 to 15 minutes, until golden brown.
Mix syrup, sugar and salt. Add to popped corn in pot; stir and toss constantly over medium heat 3 to 5 minutes. Wait until sugar is dissolved and popcorn is completely coated with mixture. Remove from heat. Form into balls. Don't use pressure to form balls. Keep hands buttered. Makes 6 to 8 balls.
Combine flour with baking soda. Cream butter and sugar; add vanilla and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and nuts. Bake at 375° for 8 to 10 minutes. Makes 7 dozen.
Cook leeks, garlic cloves, salt and thyme in the butter until tender. Add white wine and cubed squash. Cover with vegetable stock. Season with salt and pepper and sprinkle with Gruyere cheese and fresh thyme.
Cream butter and sugar. Add flour with nuts and fruit already in it. Add juice, a little at a time. Mix well. Bake in tube pan that has been lined with brown paper or foil. (I put a pan of water in oven.) Bake for 4 hours at 250°. Let cool before storing.
Cut meat in 1 to 1 1/2-inch cubes. Coat with mixture of flour, salt, pepper and paprika. In a 3-quart casserole, toss meat and oil. Bake, uncovered, at 400° for 30 minutes. Stir once. Add remaining ingredients, mixing well. Bake, covered, at 350° for 90 minutes. Serves 6.
First, cook the macaroni and boil eggs. Mix together the tuna, onion, pickles and tomatoes. Then, in a small bowl, mix your salad dressing (mayonnaise, mustard and sugar).
Cook, drain and rinse macaroni. Melt the 4 tablespoons of butter and add flour; blend on low heat. Slowly add milk; bring to the boiling point, stirring constantly. Add cheese; cook until cheese is melted and sauce is thickened.
Mix all ingredients using only one stack of crackers. Adding the other stack as needed. Put peppers in water bath and boil them till light green. Cool. Remove seed. Stuff peppers and place in a long pan. Place in oven and cook for 30 minutes at 350 degrees. Makes about 18 to 20 peppers.
About 30 minutes before serving, prepare rice as directed; keep warm. Cut venison into 1/2 inch cubes. In medium size bowl mix venison, soy sauce, wine, cornstarch, ginger, salt and garlic powder; set aside. Thinly slice mushrooms and onion. Cook mushrooms and onion in 12-inch skillet over medium to high heat, stirring quickly and frequently until mushrooms are tender. Remove mixture to a bowl. In same skillet over high heat cook venison mixture in 3 more tablespoons butter. Stir quickly until tender. Return mushroom mixture to skillet; add peas and heat through. Serve with rice. Makes 4 servings.
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients. Cover and chill at least two hours. Divide dough in half. Roll out 1/4-inch thick on lightly floured surface. Cut into desired shapes. Place on cookie sheet and bake at 375° for 7 to 8 minutes.
Melt oleo. Add Eagle Brand milk. Mix in confectioners sugar and coconut. Put into 8 x 13-inch pan (buttered). Place almonds. Chill and cut in squares, then freeze. Dip in melted chocolate almond bark.
Blend the whiskey, lemon juice and honey (to thin the honey). Add double (heavy) cream and whisk until thick and light. Spoon into 6 individual serving glasses. Chill for several hours. Lightly toast oatmeal for a few minutes under grill or in a dry frying pan. Sprinkle a pinch over each glass. May be accompanied by sponge finger cookies, if desired.
Mix into crumbly mass; pat into a large greased cake pan. Bake at 350° for 10 minutes. Remove from oven.
Mix cake mix, eggs, pudding and oil together and beat for 3 minutes until light and fluffy. Add 7-Up and beat for another minute. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes.
Mix everything together and fry in 1/2 cup oil like regular pancakes. Serve sauerbraten and potato pancakes with applesauce.
Preheat oven to 425°. Cook bacon accordingly and crumble. Spread mayonnaise on each pizza shell. Sprinkle with cheese and crumbled bacon. Lay tomato slices over bacon. Bake 10 to 15 minutes or until cheese is melted.	Sprinkle lettuce over each pizza. Serves 4.
Mix all ingredients. Pour into unbaked pie shell. Bake at 350° for 1 hour. Makes two 8-inch pies.
Cream butter and sugar. Add egg yolks. Add dry ingredients (which have been sifted together) alternately with water. Beat well after each addition. Add flavoring and unbeaten egg whites separately. Fold in nuts.
Put beef, soup, soup mix and red wine in deep baking casserole, uncovered. Bake at 300° for 3 hours. Pour over rice or noodles.
Cream butter and sugar until light and fluffy. Add eggs and mix well. Stir in bananas. Sift together flour, baking powder, soda and salt, and add to butter mixture. Fold in pineapple, coconut and pecans. Pour into greased and floured loaf pans to just over half full. Small or large pans may be used. Bake at 350° for 1 hour and 10 minutes or until done.
Mix dressing and butter. Layer 1/2 on bottom of casserole dish. Mix remaining ingredients and pour on top of bottom half. Add remaining 1/2 of dressing mix and bake 45 minutes at 350°.
Empty Jell-O into bowl. Add 1 cup boiling water. Stir until dissolved. Add 1 cup cold water. In a separate bowl, cream the cream cheese with an electric beater or blender until smooth. Add Jell-O very carefully. Add marshmallows, pineapple and nuts. Fold in Cool Whip. Place in refrigerator until firm.
Roll 1/2 of pastry on floured surface into circle. Place in pie pan. Combine all other ingredients and place in pie pan. Top with top crust, with cut-outs in center. Bake at 425° for 40 to 50 minutes.
After mixture of soup and margarine are dissolved, add hash browns and onions with sauce; pour into a 13 x 9-inch buttered casserole dish. Bake with dried onion rings on top. Bake at 350° for 1 hour.
Cook mixture of sugar, milk, flour, vanilla and egg yolks until thick. Layer alternately with vanilla wafers and bananas. Top with meringue.
Thaw and squeeze all moisture from spinach. Combine spinach with remaining ingredients. Bake in buttered 9-inch pie pan at 350° for 30 minutes or until knife inserted in center comes out clean. (Can substitute shredded Cheddar.)
Blend the cottage cheese, lemon peel and juice, dill, salt and Tabasco in a blender until smooth. Stir in remaining ingredients. Serve sprinkled with additional cut up parsley. Yields 2 cups.
Boil eggs approximately 20 minutes. Drain. Run cold water over eggs. Sprinkle salt in water and let stand a few minutes. (Eggs peel much easier.) Drain eggs again. Crack and peel eggs. Slice eggs, putting whites on egg dish and yolks in a bowl. Flatten egg yolks with fork. Mix all other ingredients with egg yolks except paprika. Sprinkle paprika on top. Makes 1 dozen full stuffed eggs. Discard extra egg whites.
Wash asparagus well and snap off tough part of spear. Steam asparagus in 1/2 inch of water until soft. Lift out of water and set aside; keep it warm. To 1 cup of cooking water, add the butter or oleo, the flour, the salt and pepper. Stir or whisk well over medium heat until smooth and thickened. Place asparagus in serving dish. Put halves of toast around the edge and slices of hard-cooked eggs on top. Pour cream sauce over and serve.
Combine sugar and syrup in pan over moderate heat until mixture boils. Add peanut butter and mix well. Take from stove and add Rice Krispies and mix well. Put in greased 9x13 pan. Top with melted chocolate chips and butterscotch chips.
Rinse chicken well. Cook in water to cover in saucepan until tender. Drain, reserving 2 cups broth. Cut chicken into bite-sized pieces, discarding skin and bones. Saute celery and onions in butter in saucepan. Add reserved broth, Worcestershire sauce, salt and red pepper; mix well. Simmer for 15 minutes. Stir in soup and cheese gradually. Add spaghetti to soup mixture in saucepan. Let stand for 1 hour. Stir in chicken and olives. Spoon into shallow 10 x 15-inch baking pan. Sprinkle with pecans. Bake at 350° until heated through. Serves 12.
Combine grape juice and ginger ale in pitcher; mix well. Chill. Pour into chilled punch bowl. Add ice, if desired. Yield: 20 servings.
Preheat oven to 350°. In a large mixing bowl, combine all ingredients and pour into 8 x 8 pan. Bake 1 hour or until golden brown on top.
Combine all ingredients in a bowl. Blend well. Shape into balls 1 inch in diameter. Place 2 to 3 inches apart on a cookie sheet. Press flat with a fork. Bake at 375° for 12 to 15 minutes.
Divide bread crumbs into 3 equal parts. Preheat oven to 350°. Mix 1/3 of the bread crumbs in skillet with butter. Saute onion and both peppers. Mix 1/3 more bread crumbs, squash, eggs, salt, milk, sugar and black pepper. Place in buttered dish. Sprinkle rest of bread crumbs on top. Bake for 1 hour. Remove from oven and sprinkle with grated cheese.
Heat oil in heavy pan to hot, not boiling. Remove from heat and add garlic powder, dill weed and dressing mix. Stir until dissolved. Stir in oyster crackers until all moistened. Transfer to large bowl. All moisture will disappear. Store covered.
Mix dry ingredients. Add liquids. (Looks like pancake batter.) Cook on griddle like you would pancakes.
Make layer of whole graham crackers in a 9 x 13-inch pan. Melt butter over low heat. Add sugar, milk and egg. Stir. Bring to a rolling boil. Remove from heat and add coconut, nuts and graham cracker crumbs. Pour over crackers in pan and cover with another layer of crackers. Top with thin layer of vanilla icing.
Beat ingredients until thickened. Carefully blend 2 cups Cool Whip into first ingredients. Do not overbeat. Pour into graham cracker crust. Chill about 1 hour until set. Top with Cool Whip.
Combine all ingredients together. Spray 9 x 9-inch baking dish and pour into it. Spread evenly. Bake at 350° for 1 hour. Serves 6 to 8.
In a large saucepan place the apple pieces, water and lemon juice. Bring to a boil and simmer until the apples are tender. Press the apples through a colander or put them in the blender. Return the strained pulp to the saucepan. Add enough sugar or honey for your own taste and sprinkle with cinnamon. You can serve hot or cold. Makes 3 to 3 1/2 cups. Takes approximately 20 minutes.
Place chicken in boiler, covered over with water. Let boil until tender. Debone. Put meat back into broth (cut chicken meat in bite-size pieces). Add about 3 stems of celery cut in small pieces. Let tender, then add about 3 potatoes (peeled and cubed) and 2 medium size onions (peeled and cubed). Add pepper and salt. Let cook up together. Then take flour (about 4 tablespoons), brown slowly in oven. Add to ingredients to thicken gravy. You may serve on sliced bread or toast. The amounts of ingredients may vary according to number served.
Prepare cake mix according to package directions. (Use a greased and floured 10-inch tube pan or 9-inch spring-form pan.) Bake at temperature on package for 45 to 55 minutes. Cool cake on wire rack for 15 minutes.
Combine Cheddar cheese and softened cream cheese, mixing until well blended. Add remaining ingredients; mix well. Chill 3 hours or overnight. Shape into ball.
Blend ingredients together and pour over chicken wings. Marinate overnight and bake at 325° for 1 1/2 hours.
Brown meat with onion and garlic in oil; drain off excess fat. Add tomatoes, paste and seasonings and simmer 30 minutes.
Preheat oven to 300°. Grease 9 x 13 pan. Mix cake mix, 2 eggs and oil together. Spread evenly in pan. Then mix cream cheese, 2 eggs, powdered sugar and vanilla until smooth. Pour over cake mixture. Bake at 300° for 1 hour and 15 minutes.