HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Arrange bread cubes in single layer on baking sheet. Bake until dry, stirring occasionally, about 15 minutes. Meanwhile, mix butter with remaining ingredients. Pour over bread and toss until well coated. Bake until light brown, stirring occasionally, about 10 minutes. Store in airtight container.
Place posole and 10 cups of water in large stewing pot. Bring mixture to a boil at high heat. Reduce the heat to low and simmer for 5 hours. Approximately 1 hour before the completion of the posole is finished simmering, brown the pork or beef in a large skillet on medium heat. Turkey may be precooked and added when stew is about done. Add the pork or beef to the stewing pot with 5 cups of water and continue to cook on low heat until tender. Add remaining ingredients to posole and simmer for additional 1 to 2 hours. Adjust seasonings to suit your taste. Serve with flour or corn tortillas. This will freeze well. Yields 8 to 12 servings.
Put chicken in bottom of buttered casserole dish. Add sliced eggs. Pour peas and corn over eggs. Mix soups and broth and pour over chicken and vegetables.
1. Heat oven to 325°. Grease and flour a 9 x 13 x 2 pan. 2. In a large bowl mix salad oil, sugar, eggs, and vanilla then add apples and walnuts. 3. Mix in flour, baking soda, salt, and cinnamon. Fold into pan and bake for 75 minutes.
Mix ingredients together. Bake at 350° for 45 minutes. Bake in 9 x 13-inch pan.
Place package of broccoli in microwave for 8 minutes on High. Pour over melted oleo and stir. Add other ingredients. Mix well. Bake at 400° for 25 minutes.
Mix Kool-Aid by directions on package, then add to juices and water. Sweeten to taste. Add ginger ale and lime sherbet before serving.
Heat oil in large skillet. Measure flour, salt, paprika and pepper into paper or plastic bag. Shake chicken, one piece at a time, in bag or until thoroughly coated. Brown chicken in oil over medium heat. Heat oven to 350°. Place chicken, skin side up, in ungreased 9 x 12-inch baking pan. Mix broth and garlic powder. Pour broth mixture on chicken. Cover with aluminum foil and bake until tender, 50 minutes or so, basting occasionally with remaining broth. Uncover the last 5 minutes to crisp chicken. Makes 6 servings.
Mix all ingredients. Bring to boil; cover. Cook on medium-high for 5 to 10 minutes, stirring constantly. Spoon into jars and seal.
Mix together and let set overnight. Bake at 350° for 1 hour. Serves 10 or 12.
Saute mushrooms in butter until tender. Dissolve chicken broth in water and add to mushrooms; thicken sauce with flour. Simmer 1/2 hour, more or less. Immediately before serving, stir in sour cream and barely heat through. Serve over cooked spaghetti and sprinkle with cheese. Serves 4. Enjoy!
Fill a 6-cup ring mold 2/3 full with water; freeze. Alternate Florida orange wedges (peel side down) with red and green maraschino cherries (3 in each group) on top of ice. Add thin layer of water; freeze 30 minutes or until oranges and cherries are firmly in place. Slowly add water to top; freeze. To unmold run warm water on sides of mold.
Mix flour and cinnamon. Beat oil, sugar, eggs, add to flour and cinnamon beat smooth. Add pineapple, carrots, coconut, and nuts. Grease pan with margarine. Bake at 350 degrees for 50 minutes. Top with cream cheese frosting.
Mix and spread on flour tortillas. Roll and cut into pinwheels. Serve with salsa. Fills one tray.
In medium bowl, mix cream cheese and marshmallow cream with mixer until well blended. Put in refrigerator until cool. Dip with any type of fruit you like.
Brown beef in skillet with onion. Stir in 1/4 cup of the Greek dressing, rice, parsley and salt. With shiny surface of leaf down, place 1 tablespoon of the meat mixture in center of each leaf. Fold edges of leaf toward center and roll up. Place in large skillet. Pour remaining 3/4 cup dressing over stuffed leaves and simmer over low heat until liquid is absorbed, about 5 minutes. Cover and chill. Makes 20 servings.
Bottom Layer: Mix butter and nuts. Press into bottom of 2-quart casserole dish. Bake 10 to 20 minutes. Let cool.
Sprinkle sugar over cut fruit. Add rest of ingredients. Drop on greased cookie sheet. Bake at 350° until firm and slightly brown, about 15 minutes.
Mix all ingredients together and put into a greased 8 by 8 in. pan. Bake at 350° until brown.
Cook potatoes. Cool, peel and mash with a potato masher. In large bowl, combine eggs, salt, pepper, parsley and ham. Add mashed potatoes and mix thoroughly. Spread 1/2 of mixture in a greased baking dish. Cover with cheese. Layer remaining potato mixture on cheese. Dot with pats of butter; brush with milk. Bake at 350° for 45 minutes to 1 hour or until lightly browned on top.
In large bowl, combine all ingredients. Store in airtight container. For single serving, place 3 tablespoons mix in cup. Add 3/4 cup boiling water and stir until mix is dissolved. Top with marshmallows, if desired.
Melt butter in shallow roasting pan. Roll chicken in butter and arrange pieces, skin side up, in a single layer in pan. Reserve 2 slices of pineapple for garnish. Dice remaining slices. Mix pineapple and juice with remaining ingredients. Cook until thickened, stirring constantly. Spoon sauce over chicken.
Simmer chicken until tender; pull from bones and discard skin and bones. Cook the rice and set aside. Stir together soup, mayonnaise, milk and cheese. Butter a 9 x 13-inch casserole dish. Cover bottom of dish with cooked rice. Top with chicken and add 1/2 of soup mixture. Add broccoli and mushrooms and cover with rest of the soup mixture. Melt butter and mix with bread crumbs. Cover casserole with the bread crumbs. Bake at 350° for 30 or 40 minutes.
Mix first 5 ingredients thoroughly, then add remaining ingredients. Pour into ungreased 13 x 9-inch pan. Before baking, prepare topping and pour carefully over batter.
Melt cheese either in microwave or on stove. Add tomatoes and peppers. Brown sausage in skillet. Drain grease. Add sausage to cheese mixture. Let warm in crock-pot for approximately 15 minutes. Serve with chips.
In a nonstick skillet sprayed with Pam, place chicken breasts and cover with fruit cocktail, Italian dressing and steak sauce. Cover and cook on medium heat until chicken is done (approximately 35 minutes). Cook, uncovered, until browned.
Prepare pastry for 10-inch pie pan. Mix butter, eggs, brown sugar, salt and vanilla in a bowl. Beat with wire whip until smooth. Blend in corn syrup and pecans. Pour into unbaked pie shell with rounded side of pecans upright. Bake 40 to 45 minutes in preheated oven at 375° until set and pastry is brown.
Preheat oven to 425°. Grease cookie sheet. In small bowl, combine sugar and cinnamon. In a small saucepan, melt butter over low heat. With hands, flatten each biscuit to a 4-inch circle. Dip in butter, then cinnamon-sugar mixture. Twist 2 or 3 times. Place on cookie sheet. Bake 12-15 minutes.
Combine cake mix, butter and 1 egg. Stir until crumbly. Press into a 9 x 13-inch pan. Spread pie filling. Combine sugar, nuts and cinnamon and sprinkle over cake.
In frying pan, stir-fry meat in oil over medium heat. Add soy sauce to taste, then add vegetables. Fry until tender, but not soggy. Add 1/4 teaspoon ginger or allspice. Continue frying, adding noodles and rice. Add a little more soy sauce and cook five more minutes.
In a heavy saucepan, saute onion and mushrooms in oil until soft and golden brown. Add rice. Saute for a few minutes until coated. Add broth. Bring to a boil. Cover. Cook over medium-low heat for about 40 minutes or until rice is cooked. Follow directions on package. Cooking time varies.
Beat egg; mix egg and milk together. Dip chicken into mixture. Salt and pepper to taste. Fry in oil until chicken is done. Simmer 1 cup barbecue sauce and 1 can Pepsi in saucepan. Add chicken and simmer about 5 to 8 minutes. Serve while hot!
Bring sugar and water to a boil until sugar is dissolved. Remove from heat and add juice from lemon, pineapple and cranberry juices and almond extract. Freeze. Just before serving, put frozen punch in bowl and add ginger ale. Garnish with apple slices. Makes about 70 (4 ounce) servings.
Mix the first 3 ingredients together. Mix the peanut butter, vanilla and butter together. Mix all ingredients together by hand over low heat. Spoon onto wax paper.
Cook rice according to box directions; set aside. Deep-fry breaded chicken strips and set aside. Layer onions, peppers, tomatoes, lettuce, rice and cheese on shells. Drizzle with Ranch dressing and roll up.
Mix cottage cheese and dry jello together; mix well. Add pineapple and orange slices. Fold in Cool Whip. Mix well and chill.
In a small bowl, combine ingredients, mix well. Chill. Serve with chips or crackers. Refrigerate any left leftovers.
In baking dish, place layers of chicken and broccoli. Cook half and half, cheese, cream cheese, garlic salt and pepper over low heat until thick. Pour over chicken and broccoli. Cover. Bake at 350° for 30 minutes.
Combine 1 cup flour, butter and 1/4 cup powdered sugar. Cut with a pastry cutter until mixture resembles course meal. Press mixture evenly into a 9-inch square baking pan. Bake at 350° for 15 minutes. Combine eggs, 1 cup sugar, lemon rind, and juice in bowl and beat well. Combine 2 tablespoons flour and baking powder and add to egg mixture, beating well. Pour mixture over baked crust. Bake at 350° for 20 minutes or until lightly brown and set. Sprinkle lightly with 2 tablespoons powdered sugar. Let cool and cut into 1 1/2 inch squares.
Preheat oven at 350°. Put all ingredients together. Stir. Spread in greased 13 x 9-inch baking pan. Bake for 30 minutes. Do not overbake.
Heat oven to 350°. Grease and flour rectangular baking pan 13 x 9 x 2-inch or two 9-inch round layer pans. Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping occasionally, 3 minutes. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, rectangular 40 to 45 minutes, layers 30 to 35 minutes. Cool; frost with Fudge Frosting. Makes 14 servings; 420 calories per serving.
Wash pepper and cut in half. You may remove seeds, if desired. Put peppers in blender with some vinegar to help liquify. Heat peppers, mayhaw juice, vinegar, and Sure Jell; add sugar and cook until it jells. Pour into 1/2 pint jars and seal while hot.
Beat eggs. Add milk, sugar and oil. Add dry ingredients. Grease a 9 x 13 x 3-inch pan. Pour in mixture and bake at 300° for 40 minutes. Frost.
Melt stick of oleo and pour over bread, ham and cheese in pan. Beat eggs and add milk, salt and pepper. Pour this over rest of mixture. Cover and refrigerate overnight. Before baking, sprinkle with corn flake crumbs. Bake at 350° for 40 minutes.
Drain pineapple thoroughly, reserve juice. Add enough water to juice to make 1 1/2 c liquid, heat to boiling. Add gelatin and salt, stir until dissolved. Add rice, chill over ice water until partly thickened. Fold in whipped cream, nuts and flavorings. Turn into 8 individual molds or one large mold and chill until firm. Makes 8 servings.
Melt butter in large saucepan. Add Worcestershire sauce, catsup and Tabasco sauce and mix well. Stir in nuts. Spread in glass baking dish and toast for 20 minutes at 400°. Stir two or three times during baking. Turn out on paper towels and sprinkle with salt. Good warm or cold. Yields 4 cups.
Brown chicken. Mix in sauce, onions, garlic and steamed veggies. Heat until sauce is not too thick and simmer 10 to 15 minutes. Serve over rice.
Mix all together. Freeze on cookie sheet. Bake at 350° for 15 to 20 minutes.
Sprinkle nuts evenly in bottom of a well-greased Bundt pan. Set aside. Combine sugar and cinnamon in a bowl. Cut biscuits into quarters. Roll each piece in sugar and cinnamon mixture and layer in Bundt pan. Melt oleo and brown sugar. Pour over dough. Bake at 350° for 30 to 40 minutes.
Cook beef in skillet until it loses redness. Drain off fat. Melt stick of butter in baking dish. Add potatoes, carrots, onions and mushrooms (layering ingredients). Pour beef on top layered vegetables, then add mushroom soup and tomato soup. Cook for 1 1/2 hours at 325°. Take out and cover with grated cheese.
Cook carrots until just tender. Layer carrots, peppers and onions in bowl, ending with onion and pepper rings. Mix soup and other sauce ingredients together. Pour over carrot mixture and refrigerate overnight.
Combine oleo, sugar and dates and melt over low heat. Stir constantly for 6 to 7 minutes. Add nuts, Rice Krispies and vanilla. When mixture is cool, form small balls and roll in powdered sugar. Serves: not many, they're so good!
Melt 1/4 pound butter in a 9-inch square pan. Mix together 1/2 cup flour, 1/2 cup sugar, baking powder, salt and milk; pour into dish of melted butter. Mix fruit and remaining ingredients; pour on top of batter. Bake at 350° for 30 minutes or more.
Put all ingredients in a crock-pot and cook on low for 3 to 4 hours.
Wash spinach thoroughly, then place moist spinach in a saucepan without adding additional water. Cover and cook 7 minutes, or until tender; drain well. Mix 2 tablespoons butter and the flour; add spinach. Season well with salt and cayenne. Add the other tablespoons melted butter, chopped eggs and 1 cup grated cheese; mix well. Put in buttered casserole; cover with 1/2 cup grated cheese. Brown for 25 minutes at 350°. Serves 6.
Fill 9 x 13-inch glass casserole with lettuce, onion and peas. Cover with mayonnaise, then grated Mozzarella. Top with bacon bits.
Cream shortening and sugar. Beat in egg, molasses and vinegar. Sift dry ingredients; blend into creamed mixture. Chill 3 hours. Roll dough 1/8-inch thick on a lightly floured surface. Cut in shapes. Place 1-inch apart on greased cookie sheet. Bake at 370° for 5 to 6 minutes. Cool slightly; remove to rack. Makes about 5 dozen.
Combine the first 4 ingredients in a bowl. Combine the vinegar and the next 5 ingredients; stir well. Pour over barley mixture and toss well. Serve at room temperature or chilled on lettuce-lined salad plates. Serves four.
To the slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, orange juice and rind, salt and spices. Cook in double boiler until thickened. Soften gelatin in cold water and add to hot pumpkin mixture. Mix thoroughly and cool. When it starts to thicken, fold in stiffly beaten egg whites to which the remaining 1/2 cup sugar has been added. Pour into baked pie crust and chill.
Place all ingredients in a large bowl and mix on low speed for 1 minute. Increase until soft peaks form. Delicious over fruit.
Saute vegetables; add cooked rice, cooked shrimp, soup and grated cheese. Stir well. Bake at 350° for 20 to 30 minutes. Serve with salad and for dessert, Lemon Squares.
Stir dessert into 1 1/2 cups of liquid (raspberry juice + water). Bring to a boil, stirring constantly. Boil 1 minute. Cool to room temperature. Add raspberries. (May add more fresh, if you like.) Fold in 1 cup of whipped cream. Fill baked pie shell. Chill. Serve with remaining cup of whipped cream.
Heat oven to 375°. Layer half the rigatoni noodles, pepperoni, cheese, onion, green pepper, basil, garlic, spaghetti sauce and Mozzarella cheese in that order. Put in greased 9 x 13-inch pan. Repeat layers. Bake, uncovered, 25 to 30 minutes or until lightly browned. Serves 6.
Mix sauce ingredients together in a saucepan. Simmer on top of the stove for about 20 to 30 minutes. Mix in ham and continue to simmer until ham is warm. Makes about 1 pint of sauce and serves 4 to 8.
Scoop out small watermelon; cut in small pieces. Cut up the remaining fruits and put in watermelon shell. Serve chilled.
Flour cubed steak and brown it in skillet. Put into crock-pot and cover with beefy mushroom soup. For more gravy, add an extra can. Cook on low for 4 to 6 hours.
Melt chocolate in electric skillet on low heat; stir constantly. Cool 5 minutes. Stir in peanuts. Drop mixture by teaspoons on wax paper. Let cool completely. Drop in plastic bags and refrigerate until ready to use.
Spread meat flat, stuff with bacon and onions; roll up. Hold together with toothpick. Roll in flour, salt and pepper; brown in 3 tablespoons shortening. When brown, take out and saute onion and garlic about 5 minutes. Add 1 cup water to loosen drippings. Add meat and 1 beef bouillon. Simmer 1 1/4 hours. Last 15 minutes, add sliced mushrooms and a little Gravy Master, if necessary thicken with remaining flour. Double recipe for more servings.
In medium sized bowl, combine carrots, raisins, celery, salad dressing and salt until well mixed. Makes about 2 1/2 cups. Serves four.
Boil jelly jars (from grocery store or hardware) on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well.
Beat together oil, sugar, eggs, water and vanilla until creamy and add remaining ingredients. Drop by spoon on cookie sheet. Bake for 12 to 15 minutes.
Mix together and press on bottom of 13 x 9-inch pan. Bake 25 minutes in a 350° oven (until light brown). Cool.
Heat oven to 350°. Mix brown sugar, 3/4 cup margarine, eggs and vanilla. Mix in Bisquick and oats. Reserve mixture.
Wash spinach; chop and place in heavy pot. Add rosemary, parsley, onion and butter; cover well. Simmer in own juice until tender. Remove cover. Add salt and pepper. Serve very hot.
Mix together ingredients; put into freezer container. Finish filling with milk until it reaches the line, about 1/2 gallon. Makes 4 quarts ice cream.
Arrange pasta in 10-inch skillet, sprinkle with rosemary, layer on pepperoni, pepperoncini and roasted red peppers. Pour boiling water over contents of skillet. Cover, bringing to full boil, cook briskly over medium high heat or until pasta is firm but tender. Stir in cream and grated cheese, reheat and serve immediately.
Coat a 9 x 13-inch pan with butter. Set aside. Beat eggs well. Add hot milk slowly to eggs. Add salt and pepper to taste. Pour egg mixture into buttered pan. Bake at 350° for 15 minutes; stir. Bake 15 minutes more.
Peel and quarter potatoes; boil in water until tender. Pour off water leaving just enough to cover potatoes. Add other ingredients and cook until syrup is thick.
Split snow peas lengthwise. Blend remaining ingredients. Spread in peas. Chill and serve.
Brown chops in large skillet. Drain on paper toweling. Place potatoes and mushrooms on bottom of buttered 2-quart (oblong) casserole. Place chops over. Mix water and soup mix and pour over chops. Cover and bake 1 1/4 hours or until potatoes are tender at 350°.
Melt butter and pour in bottom of layer casserole dish. Dump ingredients, rice, soup and water in casserole dish with butter and mix well. Place chicken on top. Cook at 325° for 1 hour or until done. Cook, uncovered.
*May thaw dough by using the defrost cycle in the microwave. Routinely check dough to make sure it is not being cooked because excess heat will destroy yeast.
Combine soup, cottage cheese, sour cream and milk. Mix mixture until well blended. Add all the other ingredients except cheese and mix lightly. Spoon into quart casserole or may take larger one. Bake at 350° for 30 minutes.	When done top with cheese and continue baking until cheese is melted.
Cook chicken in water to cover until tender, about 1 hour. Cool. Take chicken off bone and cut into bite-size pieces. Combine chicken and stuffing mix; set aside. Mix remaining ingredients. Add to chicken mixture. Pour into buttered 9 x 12-inch baking dish. Bake at 350° for 35 minutes covered. Remove cover and bake 10 minutes longer. Serves 6 to 8.
In mixing bowl, add 1 cup pancake mix and gradually add beverage, stirring with fork until blended. Batter should not be too thin; keep it more thick. Peel bananas and cut into 3/4 to 1/2-inch slices; dip into batter and fry until golden brown, about 3 minutes, turning to brown both sides. (Electric skillet is perfect at 375°.) Remove bananas with slotted spoon from oil and drain on paper towels. Sprinkle generously with powdered sugar. Serve warm.
Cut twinkie in half and place in cake pan. Cover with pineapple, sliced bananas, and coconut. Mix pudding as directed pour over coconut. Cover with Cool Whip.
Preheat oven to 375° to 400°. Melt margarine in a large casserole dish. Cook onion in skillet until it is translucent. Add rice and stir briefly over low heat until grains are coated with butter. Stir in broth and water, making sure there are no lumps in the rice. Add salt, pepper and basil. Cover with close-fitting lid and place in oven. Bake 17 to 20 minutes. If rice is not to be served immediately, keep dish covered. Makes 8 servings.
Mix together banana and milk. Cream the oil, sugar and eggs, beat one at a time. Add vanilla, nutmeg, salt, baking powder and baking soda. Mix banana and milk and add to the other. Add nut meats and mix. Bake 45 minutes at 350°.
Mix potatoes and all ingredients well. Pour mixture into greased casserole dish. Add topping, if wanted. Bake at 325° for 35 to 40 minutes.
Rub tenderloin with seasonings. Place on sheet pans. Roast at 350° for 15 minutes or until light brown. Brush with glaze. Roast and glaze until tenderloins are done, about 35 to 40 minutes or until internal temperature reaches 160°.
Cream shortening and sugar; add eggs, milk and molasses and blend well. Sift 3 cups of flour and spices together. In large pan, place all the currants, raisins, chopped dates, candied fruit and chopped walnuts and add 1 cup of flour. Coat all the fruit well. Now add flour and spice mixture to egg mixture and blend. Then add coated fruits and nuts slowly. May be necessary to complete this by hand. Decorate with whole 6 red/green cherries and nuts. Bake 2 to 4 hours in tube pans or small loaf pans at 250°. Place large pan of water on bottom shelf of oven to increase volume of fruit cakes.
Cook ground beef and onion in a deep saucepan until browned, stirring until meat crumbles. Drain. Add cup of water and other items. Bring to boil. Reduce heat and simmer 20 minutes, stirring when needed. Servings: 6 cups.
Cook pasta. Rinse in cold water and drain. In a large bowl, combine yogurt, mayonnaise and lemon juice. Stir to mix. Stir in chicken, pasta, grapes, onions and celery. Mix well. Serve immediately or refrigerate until ready to serve.
Cook and chop chicken into small chunks. Roll out crescent rolls in triangles thinly. Mix all ingredients together. Scoop chicken mixture in middle of triangle. Bring 3 corners to surround chicken and pinch together. Bake at 350° covered in foil for 10 minutes.
Cream shortening or butter and sugars. Add eggs, one at a time, then add remaining ingredients. Bake on cookie sheets sprayed with nonstick coating spray at 350° until brown. Makes 15 to 18 dozen.
Preheat oven to 350°. Thaw broccoli in sieve over bowl to catch liquid. Mix soup and onion. Stir in 1/4 cup liquid drained from broccoli. Sprinkle 1/3 of broccoli in casserole. Top with 1/3 of soup mixture, 1/3 of stuffing mix and 1/3 of melted butter. Repeat twice. Bake uncovered in preheated oven for 45 minutes until hot and bubbly in center. Yields 8 servings.
Cream shortening with brown sugar, molasses and eggs until well mixed. Combine flour, baking soda, cinnamon, ginger and cloves. Add to creamed mixture; mix well. Chill until dough can be handled easily, about 2 hours. Preheat oven to 350°. Form dough into 1-inch balls; roll each ball in sugar to coat well. Place balls 3 inches apart on cookie sheet. Bake for 8 to 10 minutes, until set but not browned. Makes 6 to 8 dozen.
Combine 2 cups sugar, 1/2 stick butter and milk in saucepan and cook until soft ball forms in cold water. While this is cooking, caramelize 1 cup sugar in heavy iron skillet. Combine with milk and sugar mixture, stirring constantly until smooth. Add 1/2 stick butter and nuts. Drop from spoon on wax paper. Makes 3 to 4 dozen.
Wash, dry and butter potatoes. Bake at 400° for 1 hour. Cut each in half lengthwise and scoop out carefully to keep shells intact. Add butter, salt and pepper and mash. Add milk and beat until fluffy. Sometimes it takes more than 1 cup of milk.	Fold in	cheese and chives and re-stuff shells, sprinkling tops	with Parmesan cheese. Bake at 400° for 25 to 30 minutes. Serves 12.