HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin and bone chicken breasts. Wrap each with 1/2 slice of bacon. Cover bottom of flat greased baking dish with chipped beef. Place chicken breasts on chipped beef. Mix soup and sour cream; pour over all. Bake at 275° for 3 hours uncovered.
Cream shortening; add sugar, then eggs. Add flour and spices. Dissolve soda in small amount of hot water and add to sugar mixture. Stir in raisins. Spread in sheet pan, very thin. Bake in 350° oven for approximately 20 minutes. While warm, frost sparingly with powdered sugar and milk glaze and cut into squares.
Put all ingredients in blender. Blend well. Serve in champagne glasses. Yields 5 to 6 drinks.
Bring first 3	ingredients to a good boil. Remove from heat. Add the peanut butter and Marshmallow Creme. Stir this together well. Add enough cornflakes to work together. Pour into a 13 x 9-inch lightly buttered pan. Smooth quickly as it hardens. Cut into squares.
Sift baking powder, salt, sugar and cream of tartar into flour. Sift all together twice into a large mixing bowl. Cut in shortening until mixture resembles cornmeal. Store in tightly covered container at room temperature. Will keep for 6 weeks. When ready to use in a recipe, pile Master Mix lightly into measuring cup and level with spatula to measure.
Mix well together and pour into greased 9 x 13-inch pan. Top with 1 cup crushed corn flakes mixed with 2 tablespoons melted butter. Bake at 350° for 30 to 45 minutes or until bubbly.
Heat oven to 375°. In a bowl, combine flour, sugar, baking powder and salt. Stir in raisins and lemon peel. With a fork, stir in cream and enough water needed to make it come together in a rough mass. On a lightly floured surface, knead dough 5 times. Place on a greased cookie sheet and pat into an 8-inch circle. With a sharp knife, cut halfway through dough to mark into 12 pie-shaped wedges. Bake 20 to 30 minutes, until golden brown. Remove to a wire rack to cool. Cut into wedges while still warm. Serve warm or at room temperature. Makes 12 scones.
Mix dry ingredients together and set aside. Mix moist ingredients together. Wash zucchini, slice lengthwise. Scoop out seeds; leave skin on to shred. Gradually add dry ingredients to first batter. Bake at 325° approximately 1 hour. Makes 2 large or 3 small loaves.
Cut out core from cabbage. Pull off and save 12 outer leaves; chop remaining cabbage and set aside. Immerse leaves in boiling water about 3 minutes or until limp; drain. Cut out center vein of cabbage leaves, keeping each leaf in one piece. Cook chopped cabbage, uncovered, in boiling water 2 to 3 minutes; drain and set aside. Cook ground beef and onion until meat is browned and onion is tender. Drain off excess fat. Add kelp, if desired; salt and pepper. Stir in rice and dill. Remove from heat. Place about 1/4 cup of meat mixture on each cabbage leaf; fold in sides. Starting at unfolded end, roll up each leaf, making sure folded sides are included in roll. Place half of the chopped cabbage in bottom of 13 x 9 x 2-inch baking dish. Arrange cabbage rolls, seam side down, atop. Cover with remaining cabbage. Pour broth over all. Cover and bake in 350° oven for 1 hour. Serves 6.
Drain beans, pimentos and peas; chill. Add other ingredients and toss lightly. Should stand overnight before serving.
Mix flour, sugar, salt, baking powder and milk in mixing bowl. Set aside until you have melted margarine. Use 10 x 12-inch pan and melt margarine. Let cool; then add batter, then fruit. Mix into batter. Bake at 350° until top is golden brown, 30 to 40 minutes.
Layer in a 9 x 13-inch pan in the order listed. Bake at 350° for 1 hour. After 30 minutes, you may cover pan with foil to prevent coconut from burning.
Preheat oven to 375°. Grease an 8-inch square baking dish. Combine peaches and lemon juice in baking dish; top with cherries. Thoroughly mix remaining ingredients together and sprinkle over cherries. Bake 25 to 30 minutes until topping is golden brown.
Add Jell-O to 2 cups boiling water, dissolve well, then add 2 cups cold water. Put into refrigerator. When Jell-O thickens, add Cool Whip and whip. Stir in fruit and refrigerate for 1 hour or until set.
Soak bread in water 2 to 3 minutes. Add eggs and mix well. Combine with ground beef, cheese, parsley, salt, oregano and pepper. With wet hands, form into small balls. (Makes about 24.) Brown slowly in hot oil. Serve as appetizers or with spaghetti.
Mix sugar, flour and cocoa in top of double boiler; add milk and egg. Cook mixture until thick. Remove from heat. Add butter and vanilla. Stir until mixed well. Pour into baked pie shell. Cover with Cool Whip or meringue. Chill.
Wash each apple. Put a little water in a crock-pot; turn it on high. Put the caramels in the pot to melt. Put popsicle sticks in the top of the apples. Twist the apple into the melted caramels and coat with a wooden spoon.
Cut up dinosaur, using sharp stone axes, into bite-sized pieces. (Allow 6	months	time to do this.) Cook over smoldering	volcano at 625° until well done (approximately 60 days and 60 nights), stirring once. In another nearby volcanic cauldron have brown gravy already simmering during last 5 cooking days of stew. This recipe serves 6,000 people.
Pour 2 cups boiling water over tea bags for 5 minutes only. Mix all ingredients plus 2 cups cold water. Add 2 quarts cold water and heat.
Combine cheese, tomato sauce, beef and garlic. Heat over water in double boiler until cheese is melted. Remove garlic. Remove mixture from heat and add beaten egg. Age for several days in refrigerator. Reheat and serve as hot dip with crackers. (Chafing dish works well.) Makes 3 cups.
Wash, cut (cut squash thin), salt, and roll in flour. Fry in skillet of grease or a Fry Daddy. Pour a raw scrambled egg over cut vegetables before rolling in flour. This will make a crispy batter. If frying squash in the skillet it is better to fry 8 to 10 slices at a time like individual patties in the bottom of the skillet.
In large frypan, cook mushrooms, onions and garlic in oil until tender. Stir in reserved mushroom liquid, salt, pepper, thyme and tomatoes, cutting tomatoes into pieces. Bring to a boil. Stir in All-Bran, chicken and rice. Cover tightly and simmer about 35 minutes or until rice is tender.
Peel tomatoes, dice onions; cook with salt and vinegar for 1 1/2 hours. Stir often. Slice peppers in thin strips, add to tomatoes and cook 3/4 hour. Add sugar, cook on low heat for 15 minutes. Put in pint jars and process 15 minutes.
Mix together ingredients in bowl. Refrigerate a couple of hours. Serve cold with vegetables, crackers or chips.
Arrange in layers in a large bowl, except mayonnaise/sugar mixture. Pour mayonnaise/sugar mixture over and mix well. Stays fresh in refrigerator for several days. Serves 6 to 8. Delicious!
Mix and beat ingredients. Bake in 2 medium loaf pans that have been greased and floured. Bake at 350° for 45 minutes. Remove from pans and cool.
Cook broccoli in 2 tablespoons butter, garlic and water for 15 minutes. Melt 2 tablespoons butter with lemon juice and grated rind. Pour over broccoli and serve.
Combine corn, onions, celery, green pepper and pimentos; mix well and set aside.
Quarter tomatoes; remove stem ends. Cut peppers into strips and quarter onions. Put in blender, filling until 3/4 full. Blend at high speed for 4 seconds. Pour into large kettle and add vinegar, sugar, salt, dry mustard, red pepper and spices tied in thin cloth. Simmer in slow oven at 325° until volume is reduced to 1/2. Remove spices. Pour in hot jars. Process 10 minutes. Makes 5 pints.
Boil pork for 30 minutes per pound in enough water to cover. (Add more, if needed.) Remove from juices. Strain meat juice to get 1 cup and let meat cool.
Mix all together and pour into ovenproof bowl. Bake in 350° oven for 45 minutes. Top with cinnamon and serve.
Mix first two ingredients together in the top of a double boiler on stove with water in bottom only. Keep stirring occasionally until melted together. Keep heated about medium heat to stay melted.
Combine all ingredients and bake for 45 minutes at 350°. Put grated cheese on top and bake 5 more minutes.
Preheat oven to 325°. Slice, combine and set aside first 3 ingredients. Combine all ingredients in given order and stir until well blended. Pour in half of batter. Arrange 1/2 apple slices and repeat. Bake for 1 1/2 hours.
Melt margarine and cheese together in microwave. Mix rest of ingredients with margarine and cheese. Pour in middle of cookie sheet and pat with hands until cookie sheet is covered. Make about 1-inch thick. Let set and cut into squares.
Soak beans overnight in water. Change water and boil with bay leaf, celery, onion and ham bone. Simmer 1 hour. Dice in the potato. Fry bacon and set aside. Add the tomato sauce to the bacon fat and cook together for 10 minutes. Add to beans. Continue simmering 45 minutes to 1 hour until beans are tender. Garnish with crumbled bacon.
Soak raisins in brandy; set aside. In a bowl, put eggs, milk, raisins, sugar, rice and vanilla. Mix well. Put in a buttered loaf pan. Put into a larger pan with water. Bake 1 hour at 300°. Before putting in oven, sprinkle the nutmeg on top.
Preheat oven to 350°. Brown meat in a Dutch oven; drain off grease. Add salt and pepper and put in 1 1/2 jars of sauce. Reserve the remainder. While the meat sauce is heating, cook the pasta. Drain well. Combine with sauce. Put into a 13 x 9-inch baking dish. Sprinkle Mozzarella cheese on top. Bake for 20 to 30 minutes in the oven until cheese bubbles. Slice and serve. Use the remaining spaghetti sauce (heated) in a bowl on the table with the Parmesan cheese as garnish. Serves 6.
Mix fruit, sugar and lemon juice. Set until all sugar is dissolved. Measure out 1/4 cup of mixture and 1/4 cup water. Add 1 envelope of unflavored gelatin. Boil. Pour over fruit and set in refrigerator until lightly jelled. Pour into a 9-inch pie shell and cool completely until completely jelled. Serve with whipped cream.
In food processor, put apple, orange and cranberries. Add pineapple. Mix up jello; add sugar and when cool, add pecans. Put in bowl and let set up and serve. Keeps a long time in refrigerator.
Line a large roasting pan with foil. With sharp knife, score top of ham. Combine garlic (mashed), mustard, chili sauce, brown sugar (packed) and rum in small bowl. Mix well. Spread evenly over top and sides of ham.
1. Brown garlic and onion in a little oil. Sprinkle some basil and leave in. 2. Mix everything together and simmer with the following meats that you have already browned: 1 lb pork (chops or cubes) and 1/2 to 1 lb. of sweet Italian sausage. 3. Must cook several hours over very low heat until sauce thickens. Stir occasionally so that sauce does not burn.
Mix and shape into 2 long rolls, using a deep baking dish to catch drippings when baking. Cover with plastic wrap and refrigerate 24 hours. Remove wrap and bake 1 hour at 325°. Immediately remove from baking dish and cool. Store in foil. Sausage will keep in freezer indefinitely.
Mix all ingredients together. Baste meat with vinegar, then sprinkle dry mixture on. Cook on grill.
Bake chicken in 350° oven for 1 hour. Drain any excess fat. Continue baking. Meanwhile, melt butter or margarine and mix in honey, soy sauce, salt, pepper and garlic powder to taste. During the last 15 minutes of baking time, pour honey mixture over chicken. Be sure not to bake honey mixture too long, as not to burn. Serves 6.
Wash, drain and cut broccoli flowerets and small stems into small pieces. Then add raisins, onion, bacon and sunflower kernels.
Wash and peel potatoes, cut into 1-inch cubes. In large pot put potatoes, 2 quarts water and bring to boil until potatoes are done. Keep boiling and add butter. Mix cornstarch in the 6 ounces whole milk. Add to 1 quart milk and add this mixture to potatoes. Bring to hard boil, stirring until thick. Add salt and pepper to taste.
Heat oven to 350°. Layer pepper, cheese, broccoli, tomatoes and Cheddar cheese in an ungreased square baking dish (8 x 8 x 2-inch). Beat milk, flour, salt and eggs until smooth; pour over cheese. Bake, uncovered, for 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting. Serves 6.
Beat eggs in mixing bowl with milk. Add tomato and pepper and stir well. Melt butter over low heat in skillet; saute ham 3 minutes. Pour in egg mixture; cook, stirring frequently with spatula, until set. Salt and pepper to taste. Sprinkle cheese on top of cooked eggs.
Line greased 9 x 13-inch casserole dish with dried beef. Wrap bacon around each chicken breast. Mix sour cream and mushroom soup and pour over chicken. Bake at 300° for 1 1/2 hours. Sprinkle with toasted almonds before serving.
Cook onions, green pepper, celery and garlic in oil until translucent. Add to hamburg with egg, bread crumbs, seasoned salt, Italian seasoning and tomato paste (enough to moisten stuffing).
Toss chicken with soy sauce. Let stand 15 minutes. Mix fruit with celery. Add chicken; mix again. Chill.
Beat eggs; add milk, salt and dry mustard. In 8 x 12-inch casserole dish, put diced bread (evenly). Put sauteed sausage evenly over bread. Cover with grated cheese. Pour over the egg mixture. Put in refrigerator 4 to 6 hours, or overnight. Bake at 350° for 40 minutes. Cut in squares to serve.
Wrap each piece of chicken in a slice of bacon. Place wrapped chicken in Pyrex dish. Pour remaining ingredients and pour over chicken. Cover and bake at 325° for 3 hours.
Stew chicken until tender. Remove chicken from bones, chop and set aside. Combine stuffing, sage, onions, butter and liquids. Mix well.
Combine cheese and margarine. Mix in Worcestershire sauce and salt. Add flour and mix well.	Form dough into two rolls, 1 1/2 inches in diameter. Wrap in wax paper and chill for several hours. Cut dough into wafers or straws and bake on lightly greased cookie sheet at 375° for 10 minutes.
Place shrimp, 1/2 of the garlic and fish sauce in bowl. Mix and marinate 10 to 15 minutes; set aside. Pour 1 teaspoon oil in wok or frying pan on medium-high heat. Place remaining garlic in pan. Stir couple times and add long beans, sprinkle sugar and shoyu sauce. Stir; lower heat and simmer 7 to 10 minutes. Remove beans from pan. Return heat to medium-high, add remaining oil and place marinated shrimp in pan. Stir and add onion. Add long beans to partially cooked shrimp, stir and turn off heat. Serve immediately.
Preheat oven to 325°. Combine cookie crumbs and oleo. Press in 8 or 9-inch pie pan. Bake 6 to 7 minutes. Add milk to pudding and beat 2 to 3 minutes. Add cheese, vanilla and cinnamon and blend until smooth. Fold in pineapple. Pour into pan and cool in refrigerator for about an hour. Top with D-Zerta Cool Whip.
Combine corn and eggs. Add dry ingredients and milk. Beat well. Fry in hot oil.
Flour chops; salt and pepper. Brown on both sides in skillet; need not cook fully. While chops are browning, slice potatoes in long casserole dish (enough for your meal). Salt and pepper; add onion if desired and cheese. Mix celery soup with milk. Heat in microwave; pour over potatoes. Top with browned pork chops. Bake in oven until potatoes stick soft (normally at 350° for 1 hour, depending on the various ovens).
Brown hamburger in 2 tablespoons butter. Add salt and celery salt. Add celery, onion and green pepper. Simmer slowly for 15 to 20 minutes. Place in casserole, cover with cooked rice, then layer of peas and top with tomato soup. Lay strips of bacon over top. Cover and put in oven at 350°. Cook 30 to 40 minutes. Remove cover and bake 5 to 10 minutes or until browned.
In 5-quart pan, melt butter and saute onion for 3 minutes. Add broth and heat to boiling. Add noodles and salt and boil uncovered for 3 minutes. Stir in broccoli and garlic and cook 4 more minutes. Add milk and cheese; pepper to taste and cook until cheese melts. Don't boil once milk is added. Serves 8.
Dissolve the Jell-O with the boiling water. Mix all ingredients together, except sour cream. Place half the mixture into a 3-quart casserole*. Let chill for an hour or two. Then put the sour cream on top and add the remaining mixture.
Put sliced squash, onions and green pepper in pan and add salt. Let stand for 1 hour; drain. Put all the other ingredients in pot. Add squash, onions and peppers. Bring to boil, then boil until clear. Pack in sterile jars and seal. Yields about 6 pints.
Cook vegetables in large casserole. Alternate layers of soup, vegetables and onion rings. Begin with soup and end with onion rings. Bake at 350° for 30 minutes. Serves 12.
Cook onion and green pepper in oil until tender-crisp. Add ham and potatoes; cook until potatoes are tender. Combine eggs, water and salt; pour over ham mixture. Cook over low heat, turning occasionally, until eggs are set. Makes 4 servings.
Boil potatoes in salted water. Remove skins. Mash potatoes; add remaining ingredients and whip until fluffy. Put in a medium baking dish. Cover and bake at 350° for 25 minutes. Serves 4.
Mix the Cool Whip and condensed milk together and refrigerate 1 hour. Add remaining ingredients. Mix well and refrigerate overnight.
In a long cake pan, put 1 1/2 sticks butter. Melt, then add flour. Stir with fork. Pat out flat with hand. Bake until golden brown, about 15 to 20 minutes, at 350°. Set out and let cool. Mix cream cheese, confectioners sugar and Cool Whip together and pour over cooled crust. Mix pudding (of your choice) with 1 3/4 cups milk per package so pudding will be thick. Add Cool Whip to top, then nuts. It is so very, very good and good for you.
Mix the first 4 ingredients in large bowl. Beat eggs in another bowl. Beat in milk, oil and vanilla. Add to dry ingredients and stir until batter is smooth. Bake in two 9 x 5-inch loaf pans that have been greased and floured. Bake at 350° for 50 to 60 minutes. Serve warm or at room temperature.
Mix cake mix according to package directions. Pour into 5 round cake pans. Bake at 350° until done, about 10 minutes. Cool. Stack in layers, spreading apple butter between each layer and on top.
Finely chop apricots, lemon zest and sugar, reserve the mixture. Add the eggs and whip until they are light. When the cookie base is baked, proceed by adding the chopped apricots and the baking powder/salt to eggs and add lemon juice. Carefully and evenly pour apricot/egg mixture on top of the hot cookie base (do this by pouring the apricot mixture onto a spatula and letting the liquid fall from the spatula onto the cookie base). Bake for 25 minutes. If the top is not as brown as you would like it to be, turn the broiler on; you must watch very closely. When they are done, let cool, cut, using a downward motion only. To keep, cover with parchment paper or brown paper. Saran Wrap will ruin the tops of the bars. You may sprinkle finished bars with powdered sugar.
To heated skillet, add butter, chopped onions, peppers or olives and mushrooms. Cook slowly until tender. Add tomatoes and portion of chicken broth. Add meat from chicken after it has been cooked until meat falls off bones. Season with salt and pepper. Cook spaghetti in butter and add chicken mixture to spaghetti. Cook until well blended. Just before serving, add grated cheese and Worcestershire sauce. Heat in oven until cheese melts.
Melt butter in large saucepan. Remove and stir in sugar, eggs, and dates. Cook over low heat stirring until mixture leaves side of pan (about 20 minutes). Remove from heat. Add all else but coconut; cool. Shape in rolls and roll in coconut; refrigerate.
Combine butter and chocolate in a small saucepan; cook over low heat until melted. Set aside.
Heat oven to 400°. Spray a large cookie sheet with nonstick cooking spray. In paper or plastic bag, combine first 5 ingredients. Shake to mix. Dip chicken in egg white. Shake dipped chicken in cereal mixture to coat. Place on prepared pan. Bake 15 to 20 minutes until chicken is no longer pink and coating is crisp. Serve with sweet and sour sauce or barbecue sauce. Serves 4.
Peel and seed avocados. Grind onions and pepper in mortar (molcajete). Mash avocados and combine with onion mixture. Squeeze juice of 1/2 lemon over avocados and blend well. Add diced tomato and salt; mix well. Serve with crispy tostado chips or hot corn tortillas.
Mix sugar, flour and vanilla. Fold in butter. Add pecans. Shape and bake 8 to 10 minutes at 350°. Let cool and roll in confectioners sugar.
Blend sugar, vinegar, mustard, salt and onion together. Add oil slowly. Add poppy seed last. Arrange lettuce on plates. Add fruit and avocado. Top with fresh strawberries. Drizzle dressing over.
In large pan, heat oil; add onion and celery until soft but not brown. Add tomatoes, salt, bay leaf and basil. Cover and simmer for 30 minutes. Add water, fish stock and scallops. Simmer for 5 minutes. Season to taste with pepper. Remove bay leaf. Makes 4 servings.
Cook cake as shown on box. Cool, then crumble up. In a punch bowl, layer the cake, pouring sweetened milk over cake. Add the fruit, Cool Whip and pecans in layers, ending with Cool Whip, sprinkled with pecans.
Combine oats and sour cream. Stir in butter, eggs and brown sugar until well mixed. Stir together flour, soda, salt and baking powder. Stir into oatmeal mixture just until blended.
Lightly oil a 4-cup (1 quart) mold and set aside. In a saucepan over medium to low heat, combine the cream cheese and soup and stir until blended. Sprinkle the gelatin over the mixture and stir until blended. Stir in the mayonnaise until well combined. Do not let the mixture boil. Remove the pan from the heat and carefully blend in the crab meat, onions and celery. Pour the crab mixture into the prepared mold and chill for at least 6 hours. This recipe can be made up to 2 days in advance.
Arrange wings in a shallow pan. Heat butter, soy sauce, brown sugar, water and mustard until butter and sugar are melted. Cool. Pour over wings and marinate at least 2 hours turning twice. Bake at 375° until wings are tender, 1 1/4 to 1 1/2 hours.
Mix ingredients together. Marinate chops 6 to 8 hours or overnight. Cover, bake at 375° for 35 to 45 minutes. Uncover last 15 minutes.
Mix sugar and water and bring to a boil. Simmer on low heat for 10 minutes. Combine sugar, water, pineapple juice and rum extract and freeze. Spoon mixture into glasses and pour lemon-lime soda over ice. Stir and serve when it becomes slushy.
Cut dough into 4 pieces. Roll each into 6-inch round and place on baking sheets. Brush with 1 tablespoon olive oil. Bake in preheated 400° oven for 7 to 8 minutes.
Grease 13 x 9-inch pan. Sprinkle with marshmallows. Combine strawberries and Jell-O. Combine remaining ingredients. Blend until moist. Beat 3 minutes. Pour batter over marshmallows. Spoon strawberry mixture over batter. Bake at 350° for 45 minutes.
Dissolve yeast in water. Stir in sugar, shortening and Bisquick; beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 minutes. Shape as desired. Place on lightly greased baking sheet. Cover with damp cloth. Let rise in warm place (85°), until double, about 30 minutes. Heat oven to 400°. Bake 10 to 15 minutes, depending on size. Brush with melted butter.
Add flour to beans and onion mixture until doughy. Fry in skillet with cooking oil until golden brown. Just use about 2 tablespoons mixture at a time for each cake.
Beat the eggs until frothy in a mixer or blender. Beat in the milk and butter. Slowly beat in the flour and salt. The mixture should be light but not foamy. (If it is bumpy, strain it.)
In a blender, combine milk, pudding mix and mint. Cover and blend until smooth. Add ice cubes. Cover and blend until combined. Let stand 3 minutes to thicken. Makes 5 (8 ounce) servings. Calories: 90. Fat: 0.
Drain juice from pineapple into saucepan. Add Jell-O. Bring to a boil to dissolve Jell-O. Remove from heat and add pineapple and cottage cheese; stir. Blend in Cool Whip and nuts, if desired. Turn into 9 x 9-inch dish and chill. Cut into squares. Serve on lettuce leaf with crackers.
You pour a little coffee in your cup. Put in some sugar. Stir. Pour milk. Stir. Put the lid on it and you drink it. That's all.