HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stew chicken until tender. Remove from broth and let cool. Cut from bones in bite sized pieces. Have ready the celery, onion and green pepper. Saute in some of the chicken fat until tender, but not brown. Add salt and pepper to taste. Then add tomato soup, mushroom soup, pimentos, olives, the chopped chicken and a little of the broth. Let cook slowly while noodles are cooking. Cook noodles in the remaining chicken broth. Add water if necessary. When noodles are tender, add to the chicken mixture. Mix well and fold in cheese. Put in casserole and bake 40 minutes at 350°. Freezes well.
Mix the first four ingredients in 9 x 13-inch pan and let set. Cook remaining ingredients, except sour cream, until thick. Fold in sour cream. Spread mixture on top of jello. Chill several hours.
Melt cheese, soup and margarine. Stir in onion and rice. Pour over broccoli in bottom of greased casserole dish. Bake at 350° for 30 minutes.
Sprinkle brisket with meat tenderizer; cover with liquid smoke. Refrigerate overnight, covered with foil. Next day, sprinkle brisket with mixture of remaining ingredients. (I put all remaining ingredients in a bowl and mix them thoroughly before putting on the brisket.) Cover tightly with foil; bake 2 hours at 300°. Loosen foil; bake 5 hours at 200°. Remove meat from pan; set aside 1 hour before slicing. Strain any grease from pan juices (or chill in deep freezer for easy removal). Slice brisket very thin across grain; serve with hot degreased liquid or barbecue sauce of your choice. Serves 5 or 6.
Spray a large roaster pan with cooking spray. Combine Ritz Bits, nuts and pretzels in roaster pan. Set aside.
Preheat oven to 350°. Cook noodles according to package directions (until tender); drain. Cook broccoli according to package directions until tender; drain. Remove broccoli stems and dice, leaving florets whole. Meanwhile in saucepan, melt butter, then stir in flour, salt, mustard, pepper and milk. Stirring constantly, cook until thick and smooth. Remove from heat. Stir in cheese until melted. In a greased shallow casserole or 8-inch small square baking pan, arrange noodles, broccoli stems and turkey. Pour cheese sauce over top. Arrange broccoli florets on top. Bak 15 minutes.
Arrange bite size pieces of angel food cake in 9 x 9 x 2-inch baking dish or container. Combine instant pudding and milk. Add ice cream and beat until smooth. Spoon over cake pieces. Dissolve Jell-O in boiling water. Add strawberries, breaking with fork. Do not stir. Spoon over pudding.
Mix together the flour, sugar, baking powder and salt. Cut in shortening. Add milk to make soft dough. Add a little more milk, if necessary. Turn out onto floured board; knead gently for 2 minutes. Roll out 1/4-inch thick and brush with melted butter. Cover with apples; sprinkle with brown sugar, cinnamon and nutmeg. Roll up like jelly roll; form into semi-circle on a greased cookie sheet. Bake at 425° for 35 to 40 minutes. While warm, frost with icing made of confectioners sugar, 1/2 teaspoon vanilla and a few drops of hot water.
Combine eggs and sugar. Add salt, fruit, soda and nuts. Mix well. Pour into a well-greased and floured 9 x 13-inch cake pan. Then sprinkle brown sugar over top of cake. Bake at 350° for 35 minutes. Ice cake while still hot.
Brown ground beef and onion; drain. Add remaining ingredients and stir over low heat until cheese melts. Serve in crock-pot. Stir often to prevent sticking.
Mix together all ingredients, except peanut butter cups. Roll into 1-inch balls. Bake in ungreased mini muffin tins. Remove from oven and press peanut butter cup into center and cool. Bake at 350° for 8 to 10 minutes.
Bring water and salt to a boil in a heavy saucepan. Reduce heat to medium-low. Gradually sprinkle in cornmeal, whisking constantly to prevent lumps from forming. Gently boil 20 to 25 minutes, stirring often with a wooden spoon, until very thick, but still pourable. Remove from heat and stir in 1/4 cup butter and cheese. rinse a 15 1/2 X 10 1/2 inch jellyroll pan with cold water. Do not dry pan. Spread hot Polenta evenly in pan with a rubber spatula. Refrigerate at least 30 minutes or until firm.
Slice bread. Melt butter and add garlic to taste. Spread on bread. Mix onions, tomatoes, oregano and oil (may be done earlier). Spread on top of garlic butter bread evenly and broil until bread is golden. Serve immediately.
Cream shortening and sugar on high speed for about 5 minutes. Turn to low. Add eggs, 1 at a time. Add dry ingredients alternately with milk. Add flavoring. Bake in tube pan. Place in cold oven. Set temperature at 300° for 2 hours.
Melt butter. Add cocoa and Coca-Cola. Bring to boil over medium heat. Remove from heat. Add powdered sugar and vanilla flavoring. Mix well until smooth. Add small amounts of hot water to thin, if necessary, for spreading consistency.
While gathering ingredients, melt butter in 13 x 9-inch glass pan or 2 glass pie pans at 425°. In a blender, mix the eggs, milk, flour and salt until smooth. Pour egg mixture into melted butter slowly, to not crack hot plate or pan. Bake for 30 minutes at 425°. Serve with powdered sugar and lemon juice, syrups or yogurt. Puffs up. Serve at once.
Cream butter and sugar until light and fluffy. Add egg and mix thoroughly. Add sifted salt, flour and cocoa and blend well. Chill dough in refrigerator for about an hour. Press and mold into two long smooth rolls about 1 1/2-inches in diameter. Roll in nuts, pressing in on all sides. Wrap in waxed paper and place in refrigerator overnight. Using thin, sharp knife, cut in slices 1/8-inch thick. Place on ungreased cookie sheets. Bake in moderately hot oven (400°) for about 10 minutes. Cool, melt chocolate in double boiler and frost center of cookies. Yields about 6 dozen.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400° for 30 minutes.
Saute onion, jalapeno, garlic and stew meat in oil. Add tomatoes, soups, water and seasonings. Bring to a boil. Lower heat. Simmer, covered, 1 hour. Add tortillas and cheese to soup. Continue cooking for 15 minutes. Serves 6.
Crush candy bars. Cover bottom of pie crust, then set aside the rest. Mix cream cheese, Cool Whip and sugar until soft and creamy. Add balance of candy bars, leaving enough to garnish top of pie. Refrigerate pie.
Sift dry ingredients together, then cut in shortening. Mix water and yeast until yeast dissolves. Then gradually add this to dry ingredients, stirring with a fork until it crumbles. Knead on floured surface until a smooth ball is formed. Divide in half and let stand 10 minutes. Roll each half about 1/8-inch thick; cut into 3 squares. Fry in hot oil for about 30 seconds on each side. Drain and serve with honey.
Put the flour and the salt into a bowl; make a well in the center. Put in the egg and 1 cup milk. Mix to a smooth batter. Add rest of milk and fruit. Then melt butter or oil in heavy skillet. Drop three pancakes into the hot fat and fry them on both sides to a golden brown. Turn them when puffed and full of bubbles (as you do griddle cakes or scones). Serve hot with sugar.
Mix Raisin Bran, sugar, flour, soda and salt in a large bowl. Add to mixture, eggs, buttermilk and shortening. Mix well and store in refrigerator. When ready to bake, fill muffin pans 2/3 full; bake at 400° for 15 minutes.
Preheat oven to 375°. Place the Monkey Pot on a pie pan to catch any excess drip. Melt the butter in a small saucepan. Brush the interior of the mold well with the butter*. Open refrigerator biscuits and dip the biscuits individually in the butter and layer them into the pot, taking care to see that each layer alternates over the last. Bake for 15 minutes, then cover with foil and continue to bake for an additional 30 minutes or until done. Tap the top; it will sound hollow when done. Invert the mold onto a plate and serve piping hot.
Preheat oven to 350°. Place apples in 1 1/2-quart casserole dish. Add cinnamon, lemon juice and water. Mix sugar and flour; cut in butter to make crumbly. Sprinkle over apples. Bake at 350° for 1 hour. Serve warm.
Mix dry ingredients. Pour in milk and beaten egg. Mix again and add onion; mix again. Batter comes out thin. Fry in deep oil.
Combine cream cheese, sour cream, sugar and vanilla. With a fork, remove a small amount of the center from each dessert cup. Fill centers of dessert cups with cream cheese mixture. Arrange pecans atop each. Chill until serving time. Just before serving, heat together ice cream topping and brandy until warm. Spoon atop filled dessert cups. Makes 4 servings.
Combine dry ingredients in large baking pan. Blend honey, water and oil; heat slightly. Pour over dry ingredients and stir until combined evenly. Heat slowly at 225° to 250° for 2 hours. Turn with spatula every 15 minutes. Makes 14 (approximately 1/2 cup) servings.
Preheat oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish. In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic. Spread zucchini mixture into the prepared baking dish. Bake in the preheated oven 25 minutes or until bubbly and lightly browned. Cut into bite-sized pieces to serve.
Mix Dream Whip with powdered Jell-O. Cut angel food cake in	half to make	2 layers and cover it with the Dream Whip/Jell-O mixture like you do frosting. Decorate the top of cake with	fruit.	Serve remaining fruit with cake slices. Easy and delicious!
Bake potatoes in a 350° oven for 1 hour or until done. Let cool until you can handle them. Meanwhile, fry bacon and cut cheese. When potatoes have cooled, peel. Mash lightly in a large bowl. Add butter and milk; stir. Potatoes will still be slightly lumpy. Stir in bacon and cheese. Season with salt and pepper. Put mixture in a 2 quart casserole. Bake at 350° for 40 minutes.
Mix in an extra large bowl. Pour ingredients into a 13 x 9-inch pan. Spread top with corn flakes. Bake at 350° for 45 minutes to 1 hour, until bubbly and brown.
Mix first 6 ingredients and stir to dissolve sugar and salt. Pour over the sliced cucumber and onions. Keep in refrigerator and use as needed.
Combine beans, soup mix, water, catsup and vinegar in 2-quart casserole. Stir in ground beef. Bake at 400° for 1/2 hour.
Cook celery in small amount of water for 5 minutes. Drain. Add water chestnuts (drained and sliced), soup and pimiento. Pour into 1-quart greased casserole and refrigerate overnight. When ready to bake, top with melted margarine, bread crumbs and toasted almonds mixed together. Bake 35 minutes at 350°. Serves 6 to 8.
Drain and add enough concentrated orange juice to make 3 cups. Cook juice with 1 package of tapioca and vanilla pudding mixes. Add fruit and chill.
Melt and cool Snickers candy bars. Mix candy bars, Cool Whip, Eagle Brand milk and regular milk. Place in a 4-quart ice cream freezer. Freeze as usual.
In large baking pan, dump two cans of cherry pie filling. Spread out evenly. On top of cherries, sprinkle cake mix. Next spread coconut on top of cake mix. Add nuts. Melt margarine and spoon on top. Cook at 350° until done.
Measure into bowl 1 cup flour. Cut in 1/2 cup butter and sprinkle with 2 tablespoons water. Mix with fork. Round into ball and divide in half. Pat dough with hands into 2 large strips, 3 x 12-inch. Put on ungreased baking sheet. Put in saucepan and bring to a rolling boil the 1 cup water and 1/2 cup butter. Add the almond extract and remove from heat. Stir in 1 cup flour immediately to keep from lumping. Beat when smooth and thick. Add the eggs, one at a time, beating until smooth. Divide in half and spread evenly over each piece of pastry. Bake in a 350° oven until topping is crisp and nicely browned (about 60 minutes). Frost with confectioners sugar and sprinkle with nuts.
Combine corn, crumbs, onion and salt; fill pork chops. Heat slowly; add hot water. Cover skillet and simmer 40 minutes.
Combine first 3 ingredients in medium saucepan. Cover; bring to a boil and cook 15 to 20 minutes or until carrots are crisp-tender. Drain. Saute chopped green onions in butter. Remove from heat. Add cheese spread, sour cream and milk. Blend well. Stir in carrots. Spoon into greased 2-quart casserole. Sprinkle with bread crumbs and parsley. Bake at 350° for 20 minutes or until hot. Yield: 8 servings.
Beat egg, sugar, oil and vanilla. Add zucchini, then flour (sifted) with salt, baking powder and cinnamon. Add nuts. Bake at 350° in loaf pans, greased and floured. Bake 1 hour or until done.
Pat 1/2 of 1 roll cookie dough in pan and bake as directed on package. Use 1/2 dough for round pizza pan, all for 18 x 12-inch. Mix together cream cheese, Cool Whip, pineapple and coconut. Spread mixture on cooled cookie dough. Spread strawberry pie filling or glaze on top of cream cheese mixture. Add any fruit as desired. Drain fruit if canned. I use kiwi, apples, pears, pineapple, peaches, strawberries and maraschino cherries.
Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg and cream. Add, stirring just until dough follows the fork around bowl. Roll on lightly floured surface to 1-inch thickness (or put in pie tin and bake); cut with 2 1/2-inch cutter. Bake on ungreased sheet at 425° for 8 to 10 minutes. When done, split. Spoon berries between layers and on top. Serve with milk or whipped cream. This was luscious when served at home!
Mix brown sugar, margarine, karo and cream of tartar. Bring to boil. Boil 5 minutes. Add soda and stir. It will foam up. Pour over 6 to 8 cups popped corn. Stir until well coated. Bake at 200° for about 1 hour. Stir occasionally.
Boil macaroni until done. Drain and cool. Boil eggs and chop. Mix all ingredients.
Preheat oven to 350°. In a large bowl combine all ingredients. In large baking pan, shape into a loaf. Bake 1 hour or until done.
Cream sugar and butter. Add eggs and vanilla. Sift flour; add salt and baking powder. Add to creamed mixture. Mix well. Roll out and cut. Bake at 350° for 8 to 10 minutes.
Melt margarine in 8 x 8 x 2-inch pan or 9-inch layer pan. Sprinkle brown sugar over margarine. Spread crushed pineapple over brown sugar mixture. If using sliced pineapple, arrange over brown sugar mixture and place a half slice of maraschino cherry in center of pineapple slice. Prepare cake mix as directed on package, except substitute pineapple juice for water. Pour batter over pineapple mixture. Bake in 350° oven for 35 to 40 minutes. Cool cake 5 minutes before inverting over serving plate. Let stand 1 minute before removing pan. Serve warm.
Saute onions and garlic in a Dutch oven until onions are transparent. Add rest of ingredients and simmer for several hours.
Heat oven to 350°. Melt butter in 13 x 9-inch baking pan in oven (3 to 4 minutes). Stir in seasoning mix. Add cereal; stir to coat evenly. Bake, stirring after half the time, for 10 to 12 minutes or until cereal is crisp.
Mix 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk. Blend well. Cook, uncovered, over boiling water. Stir until thickened. Reduce heat and cook, stirring, for five minutes. Remove from heat, add vanilla. Spread small amount of mixture on the bottom of your casserole dish, cover with a layer of vanilla wafers. Top with layers of bananas. Cover with custard. Make 3 layers of each. End with a layer of custard. Garnish with crumbs of wafers on top. Let your banana pudding cool for 1/2 hour, and it is ready to serve. Makes 6 to 8 servings.
Layer vegetables. Mix dressing and sugar. Spread over top. Sprinkle bacon over this and then top with cheese. Chill.
Combine all ingredients in container of blender or food processor. Blend until smooth. Scrape down sides occasionally. Chill at least 1 hour. Serve with assorted fruits.
Cream sugars and shortening; add eggs, milk and salt. Add remaining ingredients slowly until smooth. Bake at 350° for 30 to 35 minutes. Cool and frost with favorite frosting or sprinkle powdered sugar on top.
Boil first 4 ingredients until mixture turns brittle when dropped into water. Add flavoring and soda. Beat. Pour on buttered platter. Turn in edges when cool enough to handle. Pull until white and brittle.
In a 9 x 15-inch baking pan (ungreased), put the raw rice. On top of rice, put the chickens, skin side up. Mix together the mushroom soup and orange juice; pour over chicken and rice. Sprinkle the onion soup mix over top. Cover with foil; bake for about 2 1/2 hours at 350°.
Place the tomato, onion, basil and chives in the bottom of the cooked pie shell. Mix the mayonnaise, sour cream and 1 cup of the cheese together and spread on top of the tomato/onion layer. Sprinkle remaining 1/2 cup cheese on top and bake at 350° for 50 minutes.
Put all ingredients into a blender and mix thoroughly. Prepare 1 day in advance. Store in refrigerator.
Melt butter and brown sugar slowly. Add milk and boil for 2 minutes. Chill thoroughly. Add powdered sugar. Beat until thick enough to spread.
Mix all together well. Use a little juice from clams if too stiff. Chill and serve.
Halve leeks lengthwise and chop thin. Wash in a large bowl of cold water, lift out and drain well in a colander. Cook carrot and celery in 1/2 stick butter in a 4 or 5 qt. heavy saucepan over moderate heat for about 3 minutes, stirring occasionally until softened. Add leeks and cook, stirring until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes. While stock simmers, peel potatoes and cut into 1/2 inch cubes. Melt remaining 1/2 stick butter in a small heavy saucepan over low heat. Add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously. Then whisk flour mixture into remaining stock and return to a simmer. Add potatoes, Kielbasa and marjoram. Simmer soup, partially covered, until potatoes are tender, 10 - 15 minutes. Season with salt and white pepper. Serves 6. Active time 20 minutes. Start to finish 45 minutes.
Mash squash, then add other ingredients; mix well. Pour into greased casserole dish and bake at 350° for 40 to 45 minutes. Serves 4.
Boil yams 45 to 60 minutes. Peel and chop to large pieces. Add marshmallows, walnuts and brown sugar. Stir. Put in baking dish. Bake 18 to 20 minutes.
Sift together flour, baking powder and salt. Cream sugar and shortening until light and fluffy. Add egg and mix. Add sifted dry ingredients alternately with juice, beating thoroughly. Add 1 teaspoon grated orange rind.
Cream together butter and both sugars. Add eggs, vanilla and oat mixture. Sift together rest of dry ingredients. Add to oat mixture; beat 2 minutes. Put into greased muffin tins. Bake at 350° for 20 to 30 minutes.
Preheat oven to 375°. Combine peaches and 1 cup of sugar. Melt margarine in a 9 x 13-inch glass dish. Combine remaining ingredients; mix until all lumps are gone. Pour over margarine. Spoon fruit on top of batter. Bake 50 to 60 minutes. Serve warm with cream, milk or whipped cream.
Preheat oven to 350°. Line an 8-inch square baking pan with aluminum foil overlapping at two ends by 1 1/2-inches. Spray foil with nonstick spray. Sift together first 4 ingredients onto wax paper. Combine chocolate and margarine in saucepan over lowest heat, stirring frequently until melted and smooth. Remove from heat and stir in brown sugar, corn syrup, water and vanilla until well blended. Beat egg whites into chocolate mixture using a wooden spoon. Gently stir dry ingredients into chocolate mixture just until well blended and smooth. Pour batter into pan, spreading evenly to edges. Bake on middle oven rack for 24 to 28 minutes until center top is almost firm. Let pan stand on cooking rack for 15 minutes. Using overhanging foil as handles, lift brownie slab from pan to cooling rack. Cool completely. Peel off aluminum foil and cut slab into 12 equal bars.
Use fully grown cucumbers too large for pickling. Peel, cut out seed and cut into sticks or chunks.
Boil noodles per package directions. Drain; add sour cream and cottage cheese. Brown hamburger; drain. Add tomato puree. Simmer 5 minutes. Layer in a 9 x 13-inch pan 1/2 noodle mixture, chopped green onions, all of meat mixture, 1/2 noodles. Top with grated cheese. Bake at 350° for about 45 minutes or until bubbly.
Heat coconut, pecans, brown sugar and butter, stirring to dissolve sugar. Spread in pie shell. Bake at 450° for 5 minutes until bubbly. Cool. In a saucepan, combine remaining ingredients except whipped topping. Cook as directed on the pudding mix for pie. Cool for 5 minutes, stirring occasionally. Pour into pie shell. Cover surface with plastic wrap. Chill at least 4 hours. To serve, top with Cool Whip.
Grease and flour a 10-inch tube or Bundt pan. Beat the cream cheese and eggs until smooth. Add dry cake mix and milk; beat until well blended. Divide mix into 3 bowls. Add dry chocolate mix into one; add dry strawberry mix into second. Add vanilla to the third. Pour into pan in layers (do not mix). Bake at 350° for 45 to 55 minutes. Test with toothpick to see if done. Cool upright in pan for 15 minutes, then remove and cool completely. May be glazed, sprinkled with powdered sugar or eaten plain.
Melt chips and add remaining ingredients. After all ingredients are mixed together, drop small amounts (ball-shaped) onto wax paper. Let top dry, then turn over and let the bottom dry. Can freeze!
Rub all sides of chicken generously with mayonnaise. Combine cheese and oregano and	put in plastic bag. Shake chicken pieces one at a time in mix in plastic bag. Place on broiler rack in pan 2 inches apart and bake at 350° for 35 to 40 minutes or until tender and brown.
In large bowl combine beef, eggs, water, 1/2 cup of bread crumbs, onion, Parmesan cheese, garlic, salt and pepper. Measure out 1/4 cup of the mixture, form into a ball. Roll meatball in remaining bread crumbs to coat. Repeat with remaining meat mixture and bread crumbs. Make meatballs, then set aside. In a large skillet heat oil until hot. Add meatballs; brown on all sides about 15 minutes. Drain. In large saucepan or Dutch oven add spaghetti sauce; bring to a boil. Reduce heat, add the meatballs and simmer covered about 20 minutes. Stir about every 5 minutes to prevent sticking. Serve over spaghetti. Makes 6 to 8 servings.
Cream shortening and sugar thoroughly. Add egg and beat until creamy. Add soda dissolved in vinegar. Add vanilla and then add flour gradually to make a stiff batter that can be rolled very thin. Cut out and bake in moderate (350°) oven until brown. They are very crisp and continue to taste fresh after 2 weeks.
Heat oven to 350°. In large bowl, combine beef, cornflake crumbs, parsley, eggs, soy sauce, pepper, garlic powder, catsup and minced onion. Blend well. Form into small balls the size of walnuts. Place on a 15 1/2 x 10 1/2 x 1-inch pan.
Trim excess fat from meat; cut meat in half crosswise for easier handling. Mix dry mustard, salt and pepper; pound seasonings into meat. In heavy 12-inch skillet, quickly brown steak on both sides in hot oil; drain off excess fat. Drain mushrooms, reserving liquid. Add water, if needed, to equal 1/2 cup. Add mushroom liquid and Worcestershire sauce to skillet. Cover; simmer until meat is tender, 1 1/4 to 1 1/2 hours. During the last few minutes, add mushrooms; heat through. Skim fat from pan juices before serving. Makes 8 servings.
Mix sugar, chips, milk and peanut butter. Stir with a spoon until well mixed. Drop spoonfuls on wax paper. Chill.
Mix all ingredients together. Pour into two loaf pans. Bake at 350° for about 1 hour.
Pare, core and quarter Pippins. Stew among them the yellow peel of a large lemon, grated very fine, and stew them until tender in a very small portion of water. When done, mash them smooth with the back of a spoon (you must have a pint and a half of the stewed apple); mix sugar with them and set them away until cold. Beat eggs very light and stir them gradually into milk, alternately with the stewed apples. Put the mixture into cups, or into a deep dish and bake it about twenty minutes. Send it to table cold, with nutmeg grated over the top.
Cook rice as directed on package. Cool. Toss lightly with next 8 ingredients. Cover. Chill. Garnish with the peanuts. Makes 4 (1/2 cup) servings.