HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak duck overnight in chilled salt water. Boil 20 minutes in salt water. Peel apples and chop. Stuff body cavity with chopped apples. Place orange slices on breast and hold with toothpicks. Cover duck with sweet and sour sauce. Wrap in aluminum foil and bake at 275° for 3 hours.
Cook sausage and drain. Cook green pepper, onion and celery until limp. Add to sausage. Mix rice, soups, mushrooms and liquid together. Add to sausage mixture. Bake at 350° for 1 hour. Last 5 minutes of cooking, add cheese to top and melt.
In mixing bowl, combine flour, sugar, salt, and yeast. Add water, milk, and butter. Beat on low until well combined. Turn onto a well-floured surface; knead until smooth and elastic 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Wash chicken. Pat dry. Place in single layer in baking dish. Sprinkle mix over top. Bake at 350° for 1 hour or until done. Can serve with rice.
Mix chicken, celery and pineapple spears. Separately combine salad dressing mix with mayonnaise and reserved pineapple juice. Add to chicken mixture and toss well to coat. Chill.
Preheat oven and baking sheet to 400°. In a large bowl combine sugar, flour, cinnamon and nutmeg. Mix well. Add apple slices and mix until apples are evenly coated. Spoon into pie shell.
Beat together the cream cheese and sugar until creamy. Stir in Cool Whip. Pour into crust. Top with canned cherries or blueberries and chill well before serving.
Preheat oven to 350°. Grease 8 1/2 x 4 1/2 x 3-inch loaf pan. Beat sugar, eggs and shortening. Add bananas. Add dry ingredients and nuts. Bake 1 hour and 10 minutes. Cool. Wrap in wax paper or foil. Refrigerate. Keeps moist at least a week.
Mix all ingredients except soup and Kitchen Bouquet. Form into 36 meatballs. Brown lightly in small amount of oil. Remove from pan. Drain off grease. Add soup to the pan and mix with drippings from meat balls. Add 3/4 can of water to make a gravy. Add a drop of Kitchen Bouquet to darken. Return meat balls to pan. Simmer for 25 minutes. Serve over rice or noodles.
Rice: Bring water to boil. Stir in rice. Cover on low heat. Simmer 20 minutes or until water absorbs.
Combine cracker crumbs and milk. Add meat, egg substitute, Worcestershire sauce, salt, cheese, green pepper, onion and garlic salt. Mix thoroughly. Pack into 9 x 5-inch loaf pan that has been sprayed with Pam. Bake in a slow oven at 325° for 1 hour and 15 minutes. Serves 6 to 8.
In large Dutch oven, melt butter over medium heat and add onion and green peppers. Saute until limp. Add paprika and saute over 5 minutes. (Secret is sauteing paprika long enough to release flavor.) Add chicken and salt and then chicken stock. Cover and simmer until tender, about 40 minutes. Turn chicken once. Mix in flour and milk and stir until sauce is thickened. Reduce heat; add sour cream. Mix in well and heat through. Do not boil or sour cream will curdle. Serve over dumpling or noodles.
Cook grits by package directions. Fry bacon and drain. Brown onions and pepper in bacon drippings. Add ham and tomatoes and cook down. Mix with grits. Put in greased 1 1/2-quart casserole and top with crumbled bacon. Bake 30 to 45 minutes at 325°.
Rinse and soak beans overnight. Cook everything together, except turkey ham, for one hour. Add turkey ham and cook 1 1/2 hours more.
Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, egg, water, vanilla and butter in a small bowl, stirring well. Add to flour mixture, stirring just until dry ingredients are moistened.
Drop by teaspoon on a buttered pan and bake at 350° or 375° for about 10 minutes. Do not overbake.
Remove stems of spinach and rinse. Mix remainder of ingredients; pour over spinach. Add fried oysters or chopped bacon (optional).
Pound breasts thin. Mash olives, artichokes, Feta, 2 to 4 tablespoons oil, salt and pepper in bowl with pastry blender. Spread about 4 tablespoons of mixture on each breast. Roll breast and secure with toothpick. Heat remaining oil in heavy skillet. Place chicken breast in oil and brown on all sides. Remove breasts from pan, add remaining 5 ingredients. Stir and cook 10 minutes. Pour this sauce over chicken breasts. Cook in 350° oven for about 20 to 30 minutes. Serve with linguine, lots of good Chardonnay and a great big salad and crusty French bread.
Pour sugar over cranberry sauce and set aside. Mix together celery, nuts and apples and drained pineapple. Set aside. Pour 1 1/2 cups boiling water over cherry jello mix. Add enough water to reserved pineapple juice to make 1/2 cup. Add this to jello. Mix jello, sauce and fruit mixture together. Chill until firm.
Line a 12 x 17-inch jelly roll pan with foil and grease it. Break crackers along scored markings to make 48 quarters. Arrange these in one tight layer (they'll just fit). Sprinkle evenly with chopped nuts. In small saucepan, combine butter and sugar. Bring to boil, then cook 1 1/2 minutes. Pour evenly over crackers and nuts. Bake at 275° for 20 minutes. Cool, then peel off the foil.
Place peaches and juice in blender. Cover; blend until smooth. Add remaining ingredients; blend well. Serve immediately over ice in tall glasses. Makes 5 servings.
Blend ingredients together and put in a casserole dish. Chill for several hours. Serve; goes with anything at lunch or dinner.
Mix all ingredients together and put into 9 x 13 baking dish. Bake at 350° for 40 minutes, covered.
Mix ingredients together (except cookie dough) until smooth. In 9 x 13-inch pan smooth 1/2 roll of chocolate chip cookie dough. Pour cheese mixture onto cookie dough. Top cheese mixture with other half of chocolate chip cookie dough that has been thinly sliced. Bake at 350° for 50 minutes.
Preheat oven to 350°. In a medium bowl combine coffee and water. Add cake mix, sugar, butter, eggs and vanilla to coffee mixture; beat until smooth. Stir in 2 cups chocolate chips. Spoon batter into greased 9 x 13-inch pan. Bake 40 to 45 minutes or until edges begin to pull away from side of pan. Take 1 cup chocolate chips; pour on top of baked bars. Wait 3 minutes, then spread to frost.
Season chicken with garlic powder and marinate overnight in buttermilk. Combine all other ingredients and dredge chicken. Spray baking pan or dish with cooking spray. Place chicken in pan and bake at 425°, uncovered, for 30 minutes. Turn and bake 10 to 15 minutes more or until done.
Whip cream and add syrup slowly until mixed. Fold in crushed bars. Split angel food cake into 3 layers. Fill layers and frost. Enough for 1 (10-inch) cake.
Preheat oven to 350°. Melt butter. Place Karo and sugar in butter and mix well. Place pecans over this and sprinkle cinnamon according to pkg.
Melt the butter. To the egg yolks, add the lemon juice and a teaspoon of cold water, salt, pepper and vinegar. Mix continuously at low temperature. Add the butter little by little while mixing until it thickens and becomes creamy. This sauce is ideal for vegetables and broiled fish.
Drain all canned vegetables. Combine in a large mixing bowl with green pepper, onion and celery. In a small bowl, combine sugar, salt, vegetable oil, cider vinegar and paprika. Mix well. Pour liquid mixture over vegetables and marinate at least 12 hours before serving. Keeps well refrigerated up to 1 week. Serves 8 to 10.
Melt oleo in 11 x 13 baking dish. Spread rice evenly over the pan. Place chicken over rice. Sprinkle onion soup over all. Mix soup with milk and water and pour over the chicken. Cover and bake at 325 for 2 1/2 hours.
Melt these together. Beat in 3-4 cup powdered sugar 1 cup ground walnuts.
Heat chips until melted. Stir in nuts and noodles. Drop by teaspoonfuls onto wax paper. Refrigerate until firm. Makes 3 dozen.
Defrost hash browns. Combine with butter. Add rest of ingredients. Place in a 9 x 13-inch pan. Cover with topping (2 cups of crushed cornflakes and 1/4 cup melted butter, mixed). Bake at 350° for 45 to 60 minutes.
Choose your favorite vegetables and cook in butter until tender. Add soups and water, parsley and a few drops of hot sauce. Cover and simmer 20 minutes. Stir in shredded cheese, milk and sherry. Do not boil. Serves 6 to 8.
Peel and grate carrots. Peel and chop peaches. Add sugar and raisins. For dressing, mix the mayonnaise and slaw dressing together and add to other ingredients.
Soak beans in 6 cups of water overnight; drain. In 6-quart pot, bring to a boil the presoaked pinto and kidney beans, 8 cups water, olive oil, bay leaf and lentils. Simmer, covered, for 1/2 hour. Add green pepper, carrots, onion, fresh tomato (canned at next step), chili powder, cumin, garlic, basil, oregano and thyme. Cover and simmer another 1/2 hour; stir occasionally.
Chill canned milk in refrigerator overnight. Crush cookies into crumbs; use half of them to line an oblong pan. Save the rest to put on top.
Melt butter in frying pan and cook spinach until it is thawed. Add cream cheese and stir until it is melted. Season with salt, pepper and nutmeg. Place artichoke hearts in a greased, flat casserole. Put spinach on top and cover with grated Parmesan cheese. Bake 15 minutes at 350°. Good with beef or pork.
Saute onion in butter until tender. Stir sauteed onions with remaining ingredients, except bacon, in a 13 x 9 x 2-inch baking pan. Top with bacon. Bake uncovered in 350° oven for 1 1/4 hours.
Place foil on bottom of large roasting pan, big enough to cover all the meat. Pour ingredients over meat, then wrap. Cook in oven about 3 hours at 350°. Cool; skim off fat. Slice meat and return to oven for another hour. Meat should be soft. More soda and ketchup can be added for last hour if desired.
Place mustard seed, garlic, hot pepper, dill and cucumbers in jars. Bring vinegar, water and canning salt to a rolling boil and pour over stuffed jars until full. Seal. Place jars in pot of water and simmer for 20 minutes.
Cream sugar and shortening; beat in the egg. Stir in sour milk and bananas. Then stir in dry ingredients that have been sifted together. Add the nuts. Turn into well-greased and floured 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake 1 hour in 350° oven. Cool and eat or it freezes nicely.
Cook rice until fluffy. In a casserole dish, arrange the broccoli and rice in layers. Start with a layer of broccoli, then a layer of rice and so forth. Cover each layer with the Cheddar cheese sauce.
Blend sugar, eggs and butter until creamy. Add beans and blend well. Pour into pie shell. Bake at 375° for 20 minutes, then at 350° until knife comes out clean in middle.
Cream in one bowl butter and cream cheese. Mix together pudding and milk, then add vanilla, Cool Whip and sugar. Mix everything together. Crush Oreos, except for one cookie. Put one cookie on bottom of pot to cover the hole. Layer cookies and mixture starting with cookie and ending with cookie. Add flowers.
Cook and mash potatoes. Mix mashed potatoes with cream cheese, sour cream and seasonings to taste. Refrigerate until needed.
Prick potatoes all over with fork. Arrange in microwave dish and microwave on High for 15 to 18 minutes, turning halfway through until tender. Preheat oven to 400°. Halve potatoes and scoop out insides. Leave 1/4-inch shell. Mash cooked potatoes with cottage cheese in bowl. Stir in ham, Cheddar, onions, salt and pepper. Spoon mixture into shells. Bake 20 minutes. Makes 4 servings.
Mix together cake mix, butter and 2 eggs. Spread into a greased and floured 9 x 13-inch pan. Mix powdered sugar, 2 eggs and cream cheese and spread over first mixture. Sprinkle with chopped nuts and bake at 350° for 50 minutes.
Cook bacon until crisp. Drain and save 2 tablespoons drippings. Cook onion in drippings until tender. Add spinach and heat through. In a 10 x 6 x 2-inch baking dish, combine dry sauce mix, water and milk according to box directions. Omit butter. Stir in potatoes, bacon and spinach mixture. Bake, uncovered, in 400° oven for 30 minutes or until potatoes are tender. Sprinkle with cheese. Cook 2 or 3 minutes longer. Let stand 5 to 10 minutes.
Mix yeast, sugar, and water together until yeast is dissolved. Add rest of ingredients. Let rise until double, punch down, make into loaves and let rise until above pans. Bake at 400° for 35 to 45 minutes or until done.
Cook vegetables according to directions. Saute in butter, celery and onion. Add cheese and mayonnaise. Mix well. Pour into buttered casserole. Cover with cracker crumbs. Drizzle with oleo. Cook at 350° for 30 minutes.
Mix Jell-O with hot water; add bananas, pineapple with juice and strawberries. Pour 1/2 into oblong dish; let set in refrigerator (leave other 1/2 on cabinet). After first 1/2 sets, spread 1 pint sour cream on top and pour remaining Jell-O and return to refrigerator.
Cream butter and sugar; add eggs, one at a time, beating well after each. Stir in flour; add flavoring. Bake in greased tube pan or 2 loaf pans at 325° for about 1 hour. This is a good cake to slice and serve with strawberries.
Stir drink mix into yogurt in medium bowl until blended. Makes 3 cups. Serve with fresh fruit.
Add marshmallows to milk; stir until dissolved. Cool. Mix in whipped cream. Add Hershey bar, grated. Pour into graham cracker crust. Serve cold.
Dissolve yeast in water. Add sugar, salt and 1/2 of the flour. Beat 2 minutes. Add eggs and shortening and mix well. Beat in remaining flour. Cover with a damp cloth and store in refrigerator. Punch down dough about twice a day (in the morning and before bed). Dough will keep between one and two weeks. About 2 hours before baking, make out rolls in shape desired and place on greased pan. Let rise in draft free, warm place covered with a dry cloth. Bake at 400° for 10 to 15 minutes.
Squeeze juice from lemons and oranges; pour boiling water over cloves and let stand 10 or 15 minutes. Strain all and mix together. Sweeten to taste. Heat to boiling point and serve hot with thin slices of lemon. Any fruit juices are good to mix with this. Serves about 18 persons.
Combine all ingredients and blend well. Place in a jar and store in refrigerator. Shake well before using. Makes 3/4 cup.
Mix and bake at 325° for 25 to 30 minutes. Yields 3 layers.
Slice or cut longways. Cover with boiling water. Let stand overnight, covered. Pour off water. Mix all other ingredients and boil 5 minutes. Pack pickles in pint jars. Pour syrup over cucumbers. Seal. Process in water bath 5 minutes. Makes 6 pints.
Cut woodchuck into slices 1/2-inch thick. Mix beaten egg and milk. Salt and pepper woodchuck slices and dip into mixture; roll in flour. Place in hot oil and cook until golden brown, turning once.
Mix together 1 cup salad dressing, 1 1/2 cups sour cream and Knorr mix, set aside. Drain spinach and add water chestnuts and green onions. Stir in mixture until well blended. Chill 2 hours before serving.
Soften ice cream. In a separate bowl mix 1 cup hot water with Jell-O. Add soft ice cream and mix. Then add pineapple juice only and mix. Refrigerate until it thickens. Add pineapple and mix. Pour into graham cracker crust pan. Refrigerate until thick. Slice and enjoy.
Tear lettuce into bite-size pieces. Place in a casserole dish. Layer the rest of the ingredients in order given. Add sugar to mayonnaise and spread over the top, as you would frosting. Top with grated cheese. Cover and refrigerate 8 - 12 hours. At serving time, garnish with additional bacon and parsley.
Combine all ingredients except pecans. Add pecans; pour into a greased oblong baking pan. Bake at 300° for 40 to 50 minutes. Yields one loaf.
Cream first 4 ingredients together. Sift flour, soda and salt together; add to mixture until smooth. Pinch off small pieces of dough and roll into a small ball. Press on a lightly greased cookie sheet. Mash flat with a glass dipped into sugar. Bake at 375° for approximately 10 to 12 minutes or until brown.
Preheat oven to 425°. Mix all ingredients together. Spoon into greased muffin pan half full. Bake 12 to 14 minutes.
Mix all ingredients together well. Spoon onto hot frying pan and form patties 1/2 to 3/4 inch thick.
Place lettuce on 4 individual plates. Arrange kiwi fruit on lettuce and top evenly with blueberries. Combine mayonnaise and next 3 ingredients. Stir well. Drizzle over salads and top with strawberries. Serve immediately.
Salt and pepper chicken. Dip in butter, then in cracker crumbs. Cook in microwave dish, covered with Saran Wrap. Cook 7 to 8 minutes or until done. Sprinkle with Mozzarella cheese. Cook 1 minute.
Grease and flour pans. In large bowl, with mixer at low speed, beat first 10 ingredients 2 minutes; scrape bowl frequently. (Batter will be very thin.) With spoon, stir in apples, raisins and nuts. Bake.
Mix wafers, sugar and pecans. Add melted butter and orange juice. Roll into balls. Freeze.
Combine dry mix, vinegar, lemon juice, Dijon mustard, water and Parmesan cheese. Mix 2 minutes at high speed with electric mixer at high speed. Continue mixing at high speed and slowly add oil. Mix at high speed for 2 minutes until well blended. Keep refrigerated. Make fresh; do not mix old dressing with freshly made dressing.
Mix flour, baking soda and salt. Cream shortening and granulated sugars together; add egg, mix thoroughly. Add dry ingredients. Add chocolate chips. Drop from teaspoon onto greased baking sheet. Bake about 10 minutes at 350°.
Combine all ingredients, topping with almonds. Bake at 350° for 15 to 20 minutes or until bubbling hot.
Put in greased 9 x 12-inch square pan; refrigerate overnight. Bake 40 minutes at 350°; cut in squares and serve hot.
Pare, quarter and core 4 medium apples. Combine apples, water and cinnamon stick. Cover and simmer 10 minutes. Mash apples until smooth. Stir in 1/4 cup sugar.
Mix and bring to a rolling boil the first 3 ingredients. Reduce heat and boil 5 minutes. Add rest of the ingredients. Mix well and place into a buttered pan. Cool.
Cream cheese and sugar together. Beat eggs until fluffy and add to mixture. Add pineapple, drained and mix. Fold in Cool Whip (thawed). Put vanilla wafers on bottom. Add some of the filling (mixture). Repeat 2 to 3 more times. Let filling be last on top and top it or sprinkle with chopped (finely) nuts. Leave in refrigerator overnight before serving.
Mix all together, salt and pepper to taste. Add Italian salad dressing, the amount you want, mix again. Sprinkle top with Parmesan cheese. Let chill about 1 1/2 hours before serving.
Slice eggs in half lengthwise; remove yolks. Mash yolks; combine with crab meat, celery, green pepper, salad dressing and sour cream, blending well. Stir until well mixed. Refill egg whites. Chill until serving time. Pretty served on lettuce garnished with paprika or parsley sprigs.
Put all ingredients, except butter and flour, in crock-pot. Cover and cook on low for 8 to 12 hours. Make a paste of the melted butter and flour. Stir until smooth. Pour into crock-pot and stir until thickened. Cook soup on high until thickened.
Chill pear halves. Cut cherries into small pieces. Soften cream cheese; add 1 tablespoon cherry juice, cherries and salt. Blend thoroughly. Add pecans and mix well. Heap cream cheese mixture into hollow of pears. (Tint outside of pears with remaining cherry juice, optional.)
Wash, peel and cut up potatoes. Pat dry with paper towels. Put all ingredients into blender. Cover. Press chop button for 10 seconds, stop. Use spatula to push potatoes down if necessary. Spoon batter onto hot greased griddle, using about 1/4 cup for each pancake. Brown on one side, then turn once to brown other side.
Grease Bundt pan and put desired amount of raisins (and/or) nuts on bottom. Top with dinner rolls that have been cut in half. Mix dry ingredients (pudding, brown sugar and cinnamon) and sprinkle over dough. Pour melted margarine over top of all. Cover pan with towel and let rise overnight in the oven. Remove towel and bake at 350° for 25 to 30 minutes. Remove from oven and invert on serving dish. Let stand a few minutes, then remove pan. Delicious!
Cut tips of corn off cob, then scrape off corn from the cob to make 2 cups of corn. Add milk, salt and margarine. Place in 1 1/2-quart casserole and cook at 350° for 1 hour.
Combine ingredients and beat with mixer until thick. Spread on cream cheese mixture and top with Cool Whip. Grate a Hershey bar and sprinkle on top. Refrigerate overnight.
Cook onion in water for 8 to 10 minutes. Add tomatoes and bring to a boil. Heat milk, but don't let it boil. Add soda to tomatoes. Add tomato mixture slowly to milk. Do not let mixture boil. Add salt and pepper to taste and serve.
Preheat oven to 350°. Mix beef and 3/4 jar sauce (to desired consistency). In a glass loaf pan, place a layer of noodles, beef mix, then dot with cottage cheese and layer other cheeses. Continue layering, ending with cheeses. Bake 30 to 45 minutes or until cheeses lightly brown. Makes about 4 or 5 servings.
Measure warm water into mixing bowl; add yeast. Stir in remaining ingredients, mixing until smooth (add enough flour to handle easily, mixing with your hands now). Turn onto lightly floured board and knead until smooth and elastic, about 5 minutes. Round up in greased bowl. Let rise in warm place until double, about 1 1/2 hours. Punch down and let rise again until almost double for desired rolls. Roll dough; put into oblong pan (15 x 9-inch) and spread with 2 teaspoons softened butter; sprinkle with mixture of 1/2 cup sugar and 2 tablespoons cinnamon. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Stretch roll slightly. Cut roll into 1-inch pieces; place a little apart. Cover to let rise until doubled, 35 to 40 minutes. Bake at 350° until golden brown.
Brown meat and onions. Cook noodles; drain. Mix all ingredients together; place in large casserole. Bake for 45 minutes at 350°.
Mix flour, salt and cream of tartar in a medium pot. Combine water, food coloring and oil and add. Cook over medium heat and stir about 3 to 5 minutes. It will look like a globby mess, but stay with it. When it forms a ball in the center of the pan, turn it out and knead on a lightly floured surface. Store in Ziploc bag. Keeps for weeks!
Brown chicken in 1 teaspoon of oil in a nonstick skillet over medium-high heat. Remove. Add remaining oil, carrot, celery and onion to skillet; saute until tender. Add tomato sauce, broth, cocoa, sugar, pepper and cinnamon. Bring to boiling. Add chicken. Lower heat and simmer, covered, 12 minutes or until tender. Sprinkle with almonds. Makes 4 servings.
Combine the eggs and milk in a small mixing bowl and beat lightly with a fork. Cook asparagus, thyme, and basil in 1 tablespoon of margarine or butter in small saucepan for 4 to 5 minutes or until crisp-tender. Remove from heat and set aside. Melt 1/2 teaspoon margarine or butter in an 8 or 10-inch skillet. Pour in egg mixture and cook over medium heat. As the eggs set, run a spatula round the edge of the skillet, lifting the eggs and letting the uncooked portion flow underneath. When the eggs are set, but still shiny, remove them from the heat. Spoon the cooked asparagus across center of the omelet. Sprinkle with half of the cheese. Fold in half. Top with remaining cheese. Makes 2 servings.
Cook potatoes until soft. Drain. Add milk, salt and pepper to taste, Velveeta cheese and ham cubes. Microwave until cheese melts. Mix well before serving.
Slice eggs in	half lengthwise; remove yolks and mash. Combine yolks, crabmeat, celery, green pepper, salad dressing mix and sour cream; blend well. Stir until well mixed. Stuff egg white with crabmeat mixture. Chill until serving time. Yields 12 servings.
Cook frozen corn as directed on package. Do not drain. Combine all ingredients (except cheese) in pan and heat. When hot, add cheese and stir until melted. Makes 6 servings. One serving equals 110 calories or 1 bread and 1/2 skim milk exchanges.
Deep fry wings in hot oil for 10 to 12 minutes, then drain. Mix all other ingredients and roll fried wings in sauce. Place on baking sheet and bake for 10 minutes at 350°. "Great with celery and Blue cheese."
Soak raisins in boiling water. Add soda. Stir, cover and let stand overnight.
Put all ingredients in food processor. Process 2 minutes or till smooth. Spoon into serving bowl and chill at least eight hours or up to five days. Let stand 1 to 2 hours at room temperature. Serve with assorted crackers.