HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cleaned fryer hen in Dutch oven with water and poultry seasoning (generous amount); salt and pepper if your diet allows. Cook until meat falls away from bone. Let cool and then remove meat from bone. Add remaining ingredients to chicken, sprinkling slivered almonds on top of salad.
Brown ground beef. Partially cook macaroni. Drain broth. Add chopped onion to meat and cook 3 or 4 minutes. Add tomatoes, tomato sauce and 1 cup water. Cook for about 5 minutes. Add macaroni, catsup and 1/2 cup water. Simmer until macaroni is done.
Mix all ingredients together. Bake for one hour at 350°. Do not add salt.
Place rinsed chicken into skillet with tight fitting lid. Add onion and 1/2 cup of water. Simmer until tender, about 1 hour. Cool and dice.
Cook jello, sugar, cornstarch and water until thick. Cool. Place peaches in pie shell. Pour mixture over fruit. Cool and enjoy.
Heat oven to 350°. Grease bottom of pan. Mix sugar and butter in bowl. Stir eggs until blended. Add bananas, buttermilk and vanilla. Stir in flour, baking soda and salt until moistened. Stir in nuts. Pour into pan. Bake 8-inch loaf for about 1 hour; bake 9-inch loaf for about 1 hour and 15 minutes. Cool 5 minutes. Loosen sides. Remove from pan. Cool completely before slicing. Wrap tightly; store at room temperature, up to 4 days, or refrigerate up to 10 days.
Mix all ingredients together. Shape into 3 or 4 logs. Coat with confectioners sugar. Refrigerate until firm enough to slice. Store in refrigerator.
Brown hamburger with onions. Drain. Add to cooked and drained macaroni in large casserole dish. Mix tomato soup and onion soup mix. Add enough water to make mixture soupy. Top with grated cheese and bake at 350° in oven until cheese is melted.
Brown the chicken pieces in the 3 tablespoons of olive oil. Remove pieces from pan and add all other ingredients, except bouquet garni, salt and flour. Fry briefly, stirring constantly. Add chicken and bouquet garni and simmer, covered, until chicken is done, about 30 minutes. Remove bouquet garni. Season to taste with salt. Thicken with a flour and water paste, if desired. Makes 4 servings.
Combine all ingredients and stir well. Best if allowed to remain in refrigerator for several hours or overnight.
Sprinkle pie crusts evenly with 1/2 teaspoon nutmeg. Bake in a preheated 475° oven for 2 minutes. Remove from oven and gently press crusts down while warm; set aside. Heat milk and evaporated milk in a large saucepan over medium heat. (Do not boil.) Process eggs, sugar, vanilla and salt with remaining 1 teaspoon nutmeg in a blender until smooth. Turn blender on high; add half of hot mixture in a slow, steady stream. Stir egg mixture into remaining hot milk mixture. Pour evenly into pie crusts. Bake at 475° for 5 minutes. Reduce oven temperature to 425° and bake 15 minutes. (Pie will not be set.) Cool on a wire rack 45 minutes. Chill. Yield: 2 (9-inch) pies.
Melt 1 stick of margarine in a square Pyrex dish. Add 1 heaping cup graham cracker crumbs. Next, add chocolate chips, pecans and coconut. Pour in 1 can Eagle Brand milk and stir. Bake at 325° for 30 minutes. Cool, then cut into squares.
Mix together shortening, brown sugar, sugar and eggs. Mix well. Add raisins, drained fruit cocktail, nuts and vanilla. Mix well. Sift together flour, soda, baking powder, cinnamon, cloves and salt. Mix all the ingredients and drop by teaspoon on greased cookie sheet and bake 8 to 10 minutes at 400°.
Chop separately in food processor the first 5 ingredients, then drain. Melt gelatin in 2 tablespoons vegetable juice; heat to melt. Add to vegetables. Stir in mayonnaise. Allow to stand in refrigerator overnight.
Bake shell according to instructions provided. Mix all dry ingredients together in saucepan. Add rest of ingredients and cook over low heat until thick. Pour in baked pie shell.
Combine all ingredients, except almonds, mixing until well blended. Spoon mixture into 9-inch pie plate. Sprinkle with almonds. Bake at 375° for 15 minutes. Serve with crackers.
In a skillet, fry bacon just until cooked. Drain, reserving 2 tablespoons drippings. Add remaining ingredients; cook and stir over medium-high heat for 10 to 15 minutes or until Brussels sprouts are crisp-tender. Yields 4 servings.
Mix all the ingredients with the cream cheese. If desired, sprinkle nuts on top. Serve with wheat crackers.
Preheat the oven to 400°. Grease a muffin tin. Beat egg. Stir in milk and oil. Add the remaining ingredients. Beat for 20 to 25 minutes. You can mix these the night before. Kids love them.
Saute onions in margarine. Stir in rice and salmon. Add combined mayonnaise and egg; mix lightly. Layer half the salmon mixture, Parmesan cheese and broccoli in 1-quart casserole. Cover with 1 cup Cheddar cheese. Repeat layers, ending with broccoli. Bake at 350° for 30 minutes. Sprinkle with remaining Cheddar cheese; continue baking until cheese is melted. Makes 6 to 8 servings.
Unroll crescent rolls and seal perforations to form 2 rectangles. Pat each into an 8 x 4-inch rectangle. Spread cream cheese on each and top with preserves and nuts. Cut each rectangle into four 8 x 1-inch strips. (You will have a total of 24 strips.) Fold each strip in half and twist; they will be 1 x 4-inches. Place on a lightly greased foil-lined baking sheet. Bake at 375° for 8 to 10 minutes or until golden brown. Cool and store in airtight container.
Combine warm sweet potatoes with 1/4 cup margarine, milk, 2 eggs, 1 cup sugar and vanilla in mixer bowl. Beat until smooth. Spoon into shallow baking dish.
Dissolve yeast in warm water with sugar and salt. Mix the two types of flour and the caraway seed together and add to the warm yeast liquid. The dough will be stiff; knead about 5 minutes, then divide it into 12 pieces. Roll each piece into a long rope and form into a pretzel. Place on greased cookie sheet. Brush with water and sprinkle with salt. Do not let dough rise. Bake at 475° for 15 to 20 minutes.
Preheat the oven to 325°. Remove the wing tips and break each wing into two pieces. Place in a shallow baking dish. Mix the remaining ingredients and pour over the wings. Bake for 1 hour and serve in the baking dish.
Cook pasta according to directions on box. Put frozen vegetables in strainer. Drain pasta over frozen vegetables. After all water has been drained from pasta and vegetables, pour into desired bowl. Pour salad dressing over pasta and vegetables; mix together. The flavor comes out better when prepared overnight.
Note: If strawberries are in season, you may substitute them for one or all of the fruit.
Brown, crumble and drain sausage. Mix all together in a 2 qt. baking dish. Bake at 350° for 1 hour or until browned.
Combine beef roast, water, salt and onions in a large roasting pan. Cover and cook at 325° for 2 hours until done. Remove roast and cool (save the juice). Slice, then layer in a covered dish. Add all spices to the juice you saved from the roast. Bring to a boil and pour over meat. Cover and refrigerate for 24 hours. Serve on French bread.
To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid (overnight). Store frozen meatballs in freezer bags until ready to cook.
Preheat oven to 350°F (175°C). Grease bottom only of a 9 x 5-inch loaf pan, or three 5 3/4 x 3 1/4-inch loaf pans. Beat eggs in large bowl. Blend in sugar, eggnog, butter, rum extract and vanilla. Stir together flour, baking powder, salt and nutmeg. Mix into eggnog mixture; stir to just moisten dry ingredients. Pour batter into prepared pan or pans. Bake bread in large pan for 40 to 60 minutes or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool 10 minutes, and then remove bread from pan. Cool completely. Wrap tightly and store in the refrigerator.
Mix all ingredients together excluding 1/2 the chopped pecans. Put the mixture into a pie plate and sprinkle remaining pecans on top. Bake 25 to 30 minutes at 350°. Serve warm on crackers.
Preheat oven to 350°. Unroll crescent rolls and separate dough into 16 triangles. Cut each apple into eight wedges.	Wrap a crescent roll triangle around each apple wedge and place in a greased 13 x 9 baking dish.
Brown crust according to package directions. Peel and dice tomatoes. Put into pie crust. Sprinkle with salt and pepper. Crumble bacon on top. Mix together cheese and mayonnaise. Put on top of mixture.
Mix all of these together and bake in oven of Forgiveness for two Prayer hours. Then cool on table of Understanding.
Thaw hash browns overnight in refrigerator. Layer in an ungreased 13 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over the hash browns. Stir together the sour cream, broth, soup, bouillon, onions, red pepper and garlic. Pour over all. Sprinkle with paprika and almonds. Bake, uncovered, for 50 to 60 minutes at 350°.
Cut up fryer and brown in butter. Combine remaining ingredients and boil 4 minutes. Place chicken in roaster and pour sauce over. Cover. Bake at 350° for 1 1/2 hour or until chicken is tender. Baste often.
Make a white sauce with the first 3 ingredients. Add remaining ingredients. Serve on toast.
Bring milk, brown sugar and butter to boil. Let cool. Add vanilla. Spread on any kind of cake.
Mix all ingredients. Hollow out bread (round loaf). Tear bread in bite size pieces.
Cook over medium heat. Bring to boil. Cook 5 minutes. Stir until chocolate melts. Remove from heat. Add 1 tsp. vanilla. Beat with beater until thick. Use sauce hot or cold.
This makes a large batch. Beat eggs. Mix with sugars, peanut butter, margarine, soda and vanilla. At this point you'll probably have to use hands. Add oats, M&M's and chocolate chips. Mix. Roll in balls and press down on cookie sheet with palm of hand. Glass will smash the M&M's. Bake at 350° for 12 to 15 minutes.
Mix the cake mix according to box. Add cream and margarine. Pour half of batter in greased and floured pan. Bake 15 minutes at 350°.
Mix together crushed pineapple and pistachio pudding mix. Add miniature marshmallows, nuts and cherries. Fold in Cool Whip. Let set, chilled, for several hours.
Preheat oven to 350°. Pour boiling water over dates and let cool. Cream shortening and sugar; beat in egg. Add soda to the date mixture after it has cooled. Add flour, salt and the cool water to the creamed mixture and beat. Stir in date mixture and continue to beat until smooth. Fold in nuts. Put in greased loaf pan. Bake for 1 hour and 10 minutes or until done in center. Loosen sides and cool slightly on wire rack. Wrap securely in foil. Serve with cream cheese, whipped with a small amount of orange juice and a dash of orange flavoring.
Brown hamburger, chopped onion, and green pepper. In bowl, mix hamburger mixture, mushrooms, spaghetti sauce and pizza sauce. Shred Cheddar and Mozzarella cheeses. Layer twice in crock-pot noodles, meat/sauce and cheese. Cook on low approximately 1 1/2 hours, until cheese is melted and mixture is heated through. May also be baked in oven at 350° until mixture is heated through and cheese is melted.
In casserole dish, place first 3 ingredients. Pour mushroom soup over this. Place in oven until bubbly hot.
Mix cracker crumbs, butter and sugar. Press firmly into 9 x 13-inch baking dish; reserve some crumbs for garnish. Blend thawed orange juice with milk; fold in Cool Whip and oranges. Do not beat. Pour mixture over crust; top with reserved crumbs. Refrigerate or freeze until serving.
Peel and devein shrimp or you may use thawed frozen shrimp. Have ready cooked spaghetti; set aside. In heavy 3 quart saucepan, melt butter over medium heat (5 to 7 minutes). Add remaining ingredients, except spaghetti, tomatoes and cheese. Stir to blend. Cook over medium heat until shrimp turn pink (5 to 7 minutes). Add cooked spaghetti. Continue cooking until spaghetti is heated through. Stir occasionally. Remove from heat and add tomatoes. Cover and let stand until tomatoes are heated through. To serve: Sprinkle with cheese. Serve with salad and garlic bread. Serves 4 to 6 people.
Divide sausage into 8 pieces and flatten out. Rinse peppers and cut stem from top. Split pepper on one side; open up and remove seeds. Cut a strip of cheese to fit inside each pepper and stuff peppers. Lay one pepper on each sausage patty and enclose completely with sausage. Cook in a large skillet until done, turning several times. Drain on paper towels. Be careful when you first bite; the cheese inside will be hot.
Mix cream cheese, sour cream and taco seasoning. Spread mixture on a round serving platter. Top with lettuce, tomatoes, cheeses and black olives. Place some tortilla chips around dip near edge of platter. Pour the rest of the chips in a bowl and dig in. Enjoy!
Cream together butter and sugar. Mix remaining ingredients as listed. Place in cake pans. Yields approximately 4 layers. Bake at 300 degrees for 25 minutes.
Cream sausage and sugar. Sift dry ingredients and add in order. Batter will be stiff. Pour into 9 x 13 baking dish and bake for approximately 1 hour at 350°. Watch closely the last 10 minutes of baking time as it may easily burn. Cool and refrigerate until used. This cake freezes very well.
Mix cherries, juice from can plus enough water to make 1 cup, and rest of filling ingredients. In saucepan, cook until mixture boils, becomes thick, and is clear-looking. Pour into unbaked pie shell.
Mix ingredients in order. Drop by spoonfuls on cookie sheet. Press flat with bottom of glass dipped in sugar; be sure to dip glass in sugar between each cookie. Bake at 350° for 8 to 10 minutes. Makes 6 to 7 dozen cookies.
Line square pan, 8 x 8 x 2-inch, with foil; set aside. In medium micro-proof bowl, microwave butter on High power 1 to 1 1/2 minutes or until melted; add cocoa and stir until smooth. Stir in confectioners sugar and vanilla; blend well (mixture will be dry and crumbly.) Stir in evaporated milk. Micro on High 1 minute; stir. Micro an additional 1 minute or until mixture is hot. Beat with wooden spoon until smooth; add pecan pieces. Pour into prepared pan. Cover; chill until firm. Cut into squares. Store covered in refrigerator. Makes 4 dozen squares.
Cut ham finely; cut veal into 1-inch cubes and sprinkle generously with salt and pepper. Put in pot with butter or lard and when hot, add meat. Brown well; add onions and cook few minutes. Add carrots. Sprinkle with flour and when brown, add boiling water. Combine with ketchup and simmer for 1/2 hour or until meat is tender. Add potatoes and cook until they are tender and stew is rich and thick.
Melt butter in a wide frying pan over medium heat. Add pecans and cook, stirring often, until nuts turn a darker brown. Drain on paper towels. Combine Mustard Cream Dressing, cabbage, chicken, apple, pimentos, olives and celery. Season to taste with salt. Sprinkle pecans over top of slaw.
Cook rice; cook broccoli just until tender. Saute onion in margarine until tender. Add Cheez Whiz and soup and stir until blended. Add broccoli and rice; pour into casserole dish and bake at 350° for 30 minutes.
First wash berries. Next grind them. Spread sugar over berries. Let stand while mixing other ingredients but do not stir. Peel apples and grind. Mix with pineapple. Make jello with hot water. Mix all the ingredients together and refrigerate for at least 24 hours.
Melt margarine in a 9 x 13-inch pan. Sprinkle in graham cracker crumbs. Place coconut and chips on top of crumbs. Drizzle milk over top. Sprinkle on nuts. Bake 20 minutes at 350°.
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
Mix the banana cream pudding mix as directed on box. Add the condensed milk and mix well. Stir in the Cool Whip. Put a layer of the pudding mix in a large size dish followed by a layer of rolled wafers and then a layer of bananas. Continue until mixture is gone, ending with pudding. Refrigerate. This will keep a week or more.
Heat oil in a large skillet. Add onion, zucchini and oregano. Saute over medium-high heat, stirring often, for about 4 minutes. Place tomato and fish over vegetables in skillet. Sprinkle fish with salt and pepper. Cover skillet, reduce heat and simmer until fish is opaque and flakes easily with a fork, about 1 1/2 minutes. Serve immediately. Top with grated cheese just before serving. Serves 4.
Melt butter in a 9 x 13-inch pan in a 350° oven. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes until lightly browned. Cool before cutting. Store loosely covered at room temperature.
Preheat wok. Heat oil. Cook meat; add onion and eggs. Stir-fry. Immediately add rice and mix. Add other vegetables and sprouts. Mix. Add soy sauce, salt and m.s.g. Stir quickly and serve.
Sift together flour, salt and baking powder. Melt shortening. Add brown sugar and mix well. Add eggs, one at a time. Beat well. Add dry ingredients, chocolate bits and nut meats. Pour into greased pan and bake 25 to 30 minutes at 350°.
Bring a large pot of water to a boil over high heat and maintain at a boil. Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to brown. Remove the saute pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.
Mix flour, sugar, nuts, baking powder and salt. Beat eggs slightly. Stir in oil, zucchini and lemon peel. Add to dry ingredients. Stir until moistened. Spread into 2 greased 8 1/2 x 4 1/2-inch loaf pans. Bake at 350° for 1 hour or until done.
Grease and flour (use cocoa instead of flour) a 9 x 13-inch pan. Pour half of batter into pan and bake at 350° for 15 minutes. Meanwhile, melt caramels, milk and magarine together and stir into a caramel sauce. When cake is finished, pour caramel mixture over cake (reserve 1/2 cup for top if desired). Sprinkle with nuts and chocolate chips. Pour remaining cake mix over top. Bake 20 more minutes at 350°. Top with remaining caramel sauce and nuts, if desired.
Blend together peanuts, flour and butter. Pat into a 9 x 13-inch pan and bake at 350° for 15 minutes. Cool 20 to 30 minutes.
Remove the stems of the eggplants, leaving 2 cm. Peel the eggplants, leaving lengthwise bands 2 cm. wide (to prevent the eggplant crumbling while cooking). Fry in olive oil, turning them on all sides (they may be previously treated with salt to prevent them absorbing too much oil while cooking). In a frying pan, brown the onion which has been cut into small pieces. When the onion and garlic begin to turn brown, add the chopped parsley. Split the eggplants lengthwise, removing some of the seeds if necessary, spreading the two halves apart. In the cavity, put the mixture of garlic, onion and cooked parsley. Garnish each eggplant with a tomato ring, then place in a baking dish. Place the water and remaining oil in the bottom of the dish, if none remains, make a sauce with 2 or 3 tomatoes. Place in a warm oven for 30 minutes. Serve cool.
Mix pretzels, butter and sugar together. Flatten out in 13 x 9-inch pan. Bake for 8 minutes at 400°. Let cool.
Boil potato and onion. Melt butter. Add flour, salt and pepper. Gradually add milk; cook until thick. Drain potatoes. Save water and mix with milk mixture. Cook for 15 to 30 minutes.
Cook and drain spinach. Combine spinach with other ingredients in 1 1/2-quart casserole and bake for 25 minutes at 350°.
Saute the onion in a little margarine until tender. Mash up the Swiss steaks and add them and their juice to the pan with the onion. Add the seasonings, the cottage cheese, Mozzarella cheese and spaghetti sauce. Heat until cheeses melt. Let cool long enough so that the ingredients do not run out of the shells they they're stuffed. Stuff the cooked shells. Put a layer of spaghetti sauce in the bottom of a large 11 x 13-inch casserole dish. Put a single layer of stuffed shells in. Top the shells with more spaghetti sauce and Mozzarella cheese. Bake at 350° for 25 minutes.
Heat oven to 350°. Separate dough into 4 rectangles. Firmly press perforation to seal. Place 8 pepperoni slices on each rectangle. Sprinkle with 2 tablespoons cheese. Starting at shortest side, tightly roll up each rectangle. Pinch to seal. Slice each roll into 4 equal slices. Pinch dough together on one side to seal. Place sealed side down on ungreased cookie sheet. Bake for 18 to 20 minutes or until golden brown. Serve with warmed pizza sauce, if desired.
Bring to boil, white vinegar and sugar. Cool. Rinse and squeeze sauerkraut. Add pimentos, water chestnuts, onion and celery to sauerkraut. Pour cooled vinegar and sugar liquid marinade over sauerkraut ingredients. Refrigerate. Put in jars or etc. Marinate 24 hours before serving. Will keep long time refrigerated.
In food processor, chop up all ingredients. Put in large pot. Boil 5 minutes. Turn heat down and simmer 30 to 45 minutes. Put in clean warm jars and seal with lids.
Sift together flour, soda, cloves and nutmeg. Cream butter, sugar and eggs. Add dry ingredients. Mix well. Add tomato soup plus enough water to equal 2 cups. Add nuts and dates. Bake at 350° for 45 to 55 minutes.
Beat slowly all but vinegar and oil. Pour oil and vinegar very slowly. Stir or shake. Can be stored in refrigerator or not.
Prepare macaroni dinner as usual. Combine remaining ingredients in a large bowl; mix well. Stir in macaroni and cheese. Spoon tuna mixture into a lightly greased 1 1/2-quart baking dish. Bake at 350° for 18 to 20 minutes or until lightly browned.
Boil squash and onion until tender. Drain and mash. Add crackers, cheese, milk, eggs, sugar, salt and pepper. Bake uncovered for 25 minutes at 350°. Top with crushed cracker crumbs for garnish before baking.
Mix whipped topping according to directions. Mix vanilla pudding with low-fat milk according to directions. Mix together 1/2 of the whipped topping and the sour cream, then add this to the vanilla pudding. Layer dish with vanilla wafers and bananas. Place a layer of wafers on top of pudding mixture, then spread the rest of the whipped topping over the wafers. Chill for at least 1 hour before serving.
Saute onion rings in saucepan in a little butter until almost transparent, then place in 2-quart casserole. Put other ingredients into the same saucepan and heat, stirring until cheese melts. Pour this mixture over the onions. Sprinkle with buttered bread crumbs or Ritz cracker crumbs. Bake, uncovered, in a 350° oven for about 30 minutes. Very good with ham and pork dishes.
Dip pork cutlets in beaten egg and roll in cracker crumbs. Brown the cutlets in shortening in skillet. Put into baking dish, adding a bit of the shortening and bake, covered, for 1 hour at 300° to 325°.
Bring Karo and sugar to a boil. Take off burner. Add peanut butter. Mix with Rice Krispies. Pour in 13 x 9-inch cake pan.
Dissolve yeast packet from hot roll mix with 1 cup water. Add flour, hot roll mix and eggs. Let rise a minimum of 2 hours. Must be covered with Saran Wrap. Spread dough into large (17 x 11 1/2 x 2 1/2-inch) greased pan. Top with sauce, cheese and topping(s) of your choice. Bake at 450° for 15 minutes. Cool 10 minutes before cutting.
Slice small squash halfwise (long). Pour melted butter over each half. Sprinkle with salt, pepper and oregano. Bake at 350° until tender-crisp.
Over low heat, melt butter in skillet. Add Worcestershire sauce and salt. After mixed, add other ingredients. Stir until evenly coated. Place in covered container and bake for 30 minutes at 350°, stir occasionally while baking.
Cream butter and sugar, one half cup at a time. Add eggs, one at a time. Combine flour and salt. Add small amount at a time. Add buttermilk. Batter should look like a cake mix that needs more flour.
Blend all dry ingredients. Add remaining ingredients. Drop onto hot griddle. Serve with syrup or jelly and hot coffee on Sunday morning.
Place first 5 ingredients into a bag and mix. Place chops in and shake. Brown chops in oil. Add juice from pineapple chunks and add vinegar. Sprinkle with brown sugar. Cook at low heat at least 40 minutes. Add pineapple and warm.