HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare chicken breasts. Cook until tender and done. Cut into bite-size pieces. Mix together soup, nuts, salt, pepper, lemon juice, mayonnaise and onion. Mix chicken and celery. Place each mixture in layers in a casserole. Top with crushed potato chips. Bake at 350° until baked through. If desired, cheese can be sprinkled on top. Casserole may be prepared day before.
Combine flour, corn meal and seasonings. Melt margarine in shallow baking dish.
Beat eggs slightly; add sugar, salt, vanilla and eggs to the milk. Butter slices of bread and arrange in 1 1/2-quart baking dish, buttered side down, with raisins between slices. Pour liquid mixture over them and let stand for 1 hour. Dot top with butter; bake about 1 hour at 350°. Serve while hot with hard sauce or cream or plain.
Roll chicken pieces in melted butter then in mixture of remaining ingredients. Bake 1 hour at 350°.
Cream butter and sugar. Add eggs and beat with mixer. Stir cookie crumbs in and blend well. Fold coconut and pecans in. Place in a greased cake (tube) pan. Bake at 325° for 1 hour and 15 minutes.
Rub Adolph's meat tenderizer into roast. Moisten with water. Pierce all over with thin metal skewers so tenderizer goes into roast. Rub a bit of Kitchen Bouquet over roast.
In a large bowl, stir first 6 ingredients until smooth. Add remaining ingredients. Toss to coat well. Cover and chill. Makes 5 cups.
Mound apples in buttered 9-inch plate. Sprinkle with orange juice.
Mix like biscuits. Roll out on a board. Grease pan well. Let rise 1 hour and bake at 400° until brown.
Cream together oleo and 1/2 pound of 4xx sugar. Add remaining ingredients.
Mix all ingredients except cheese together. Grease iron skillet and pour in half mixture. Sprinkle half of shredded cheese. Pour remaining mixture in; top with remaining cheese. Bake at 350° for about 40 minutes.
Combine milk, oats, sugar, salt and oil in large bowl. Cool to lukewarm. Soften yeast in warm water. Add to oatmeal mix. Add 2 cups flour, beating well. (Best to use bread attachments on mixer.) Add remaining flour to make a stiff dough. Either use kneading forks on mixer or turn out on floured surface and knead until smooth. Put in greased bowl; cover and let rise in warm place until doubled in size (about 1 1/2 hours). Punch down and turn out on floured surface. Divide dough in half. Round out each half to 15 x 9-inch rectangle. Sprinkle sugar and cinnamon mixture over dough. Sprinkle with raisins and nuts. Roll up jelly roll fashion. Place in 2 (9 x 5 x 3-inch) loaf pans (Corning or heavy best). Let rise in warm place until dough fills pans. Bake at 375° for 45 minutes.
Heat oven to 350°. In large bowl beat sugar and margarine until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour; mix well. Stir in potato chips. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely; sprinkle with powdered sugar, if desired. Makes 30 cookies.
Dissolve gelatin in boiling water. Add frozen orange juice; stir until melted. Add ice cream, oranges and crushed pineapple; stir well, but do not use beater. Pour into a 9 x 13-inch pan. Refrigerate and chill overnight to set. Serves 24.
Put first 7 ingredients together in large bowl, beat about 1 minute until well blended. Grease 9 x 13-inch pan. Place half of mix in pan, spreading evenly. Sprinkle chopped chiles over batter. Sprinkle all of cheese over chiles. Spread rest of batter on top of cheese. Sprinkle with paprika. Bake in 350° oven 1 hour.
Put rice in baking pan. Sprinkle with onion soup mix. Add water. Place chicken in single layer on rice. Spoon soup over chicken. Bake, uncovered, at 350° for 1 1/2 hours or until done. (Add water, if necessary, at end.)
Preheat oven to 375 degrees. Place bread slices on an ungreased cookie sheet. Drizzle each slice with olive oil. Bake approximately 8 minutes or until the bread is toasted golden brown. Remove and cool slices.
Mix together sugar, oil and eggs. Sift together the flour, baking powder, baking soda, salt and cinnamon. Combine with egg mixture. Add carrots, pineapple, raisins and nuts. Blend. Bake at 350° for 25 to 35 minutes.
Saute beef, rice and onion in oil for 5 minutes. Season with salt, pepper, broth and 1/4 cup Ragu sauce. Cover and simmer 5 minutes.
Boil potatoes in water until tender. Add salt, vanilla, sugars and butter. Place in casserole dish and top with pie crust strips (homemade or store bought) in lattice design. Bake at 350° until golden brown.
Blend sugar and butter; add eggs, one at a time, flour, whipping cream and extracts. Bake at 325° for 1 1/2 hours in a tube pan.
Note: I use a 5-gallon soup pot because you can freeze this soup. It's okay to cut this recipe in half.
Note: Bake crabmeat on cookie sheet for 5 minutes at 350°. Any shells will easily be seen and can be removed.
Stuff pork loin with your favorite dressing. Roast, uncovered, in a 325° oven for 2 to 2 1/2 hours. Combine remaining ingredients in a saucepan; bring to a boil. Spoon sauce over roast to glaze the last 1/2 hour. Pass remaining sauce when serving.
Cream butter and 1/4 cup sugar until light; stir in 1/2 cup flour. Put into greased 8 x 8 x 2-inch pan. Bake at 350° for 10 minutes. Meanwhile, mix remaining 1/2 cup sugar, 2 tablespoons flour, salt, vanilla, eggs, nuts and coconut. Spread evenly over baked dough. Bake 25 minutes. Cut while warm.
Combine gelatin and boiling water; cool. Add milk and mayonnaise; blend both mixtures with mixer. Add cottage cheese, pineapple and horseradish. Mold and chill for several hours. This is a very delicious tangy, congealed. (Do not leave out horseradish.)
Dissolve yeast in warm water. To the scalded milk, add sugars, shortening, salt, molasses, orange peel and orange juice. Cool to lukewarm.
In large container, mix pineapple juice, orange juice and lemon juice. In a saucepan, mix sugar and water. Boil for 3 minutes, or until sugar is well dissolved. Let cool. Add mashed bananas and sugar water to fruit juice mixture. Freeze.
Chop the onion and saute in the oleo. When nearly clear, add the small can of mushrooms and heat thoroughly. Add the can of roast beef and stir to separate the pieces of beef. Add the sour cream and heat thoroughly. Serve over rice or noodles. Add a tossed salad and rolls for a complete meal. This recipe will serve 2 people.
Scatter croutons over bottom of a 9-inch glass pie plate. Overlap alternate slices of tomato and Mozzarella cheese on top in a circular pattern to cover. Sprinkle with basil, chives and pepper. Microwave uncovered on High 3 1/2 to 4 1/2 minutes until cheese is melted. Remove from oven, spoon dressing on top. Let stand 5 minutes for flavors to develop. Makes 6 servings, 171 calories per serving.
In a skillet, heat oil over medium heat. Saute onion until tender. Remove and set aside. Brown beef and pork together. Drain. Combine meat, onion, potatoes and seasoning. Fill pastry with mixture and top with crust. Brush top of crust with egg, if desired. Bake at 375° for 30 to 35 minutes. Serves 6 to 8.
Cream sugar and shortening until very light. Add beaten egg. Measure, mix and sift dry ingredients. Add to mixture and stir in apples. Drop in balls on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes 4 dozen.
Salt and pepper chicken. Roll pieces in mayonnaise, then roll each piece in the crushed cornflakes. Bake for one hour in 325° oven or until done.
Mix sugar and cocoa together. Add milk and cook over low heat about 1 minute, stirring well to dissolve sugar. Add oleo; keep beating to melt. Do not overbeat. Remove from heat. Stir in peanut butter, vanilla and oats. Drop by spoonfuls onto waxed paper to harden.
Blend together and allow to sit for at least 2 hours (best overnight). Will keep for weeks in a closed container in the refrigerator. Serve with carrot strips. Other veggies are good also but it is best with carrots.
Melt margarine in a large saucepan over medium heat. Add mushrooms and onion and saute 7 minutes or until liquid evaporates. Stir in all-purpose flour. Gradually add chicken broth, skim milk and light process cheese. Bring to a boil and cook 5 minutes, stirring constantly. Remove from heat. Stir in 2 tablespoons Parmesan and next 5 ingredients. Set aside.
In blender or food processor, puree apricots and juice until smooth. Combine apricots, syrup and salt in a saucepan. Bring to a boil, stirring constantly; boil gently, still stirring, for 5 to 7 minutes. Serve warm. Makes 2 cups.
Dip pear and apple in lemon juice to prevent darkening. Reserve 3 tablespoons of cranberry sauce. Slice remainder in quarter slices. Arrange kiwi fruit, cranberry slices, pear and apple on lettuce.
Mix sugar and eggs. Add buttermilk and flour mixture alternately, ending with buttermilk. Melt together butter and chocolate. Add to mixture. Beat well. Pour into a 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Melt butter. Add onions to soften. Add rest of ingredients. Bake at 350° for 45 minutes (iron skillet is best). Yummy with beans.
In a medium skillet, brown ground beef until crumbly. Drain fat. In medium bowl, combine milk, 1 cup of cornmeal and eggs; blend well. Add ground beef and remaining ingredients except cheese and 2 tablespoons of cornmeal. Stir to blend. Pour into lightly-greased 12 x 8 x 2-inch baking dish. Bake, uncovered, in a 350° oven for 35 to 40 minutes. Sprinkle with cheese and 2 tablespoons of cornmeal. Continue baking until cheese melts and cornmeal browns. Let stand 10 minutes before serving.
Cook potatoes in salted water until tender. Cool a little; peel and slice. Add onion. In large skillet, cook bacon and dice; set aside. Pour off bacon grease. Return 1/2 cup grease to skillet. Add sugar, oleo, salt, pepper, vinegar and 1 cup water. Bring to a boil stirring constantly. Remove from heat. Add sour cream. Pour over potato and onion mixture. Add half of the diced bacon and chopped parsley. Toss well. Add rest of bacon. Bake at 300° for 30 minutes. Serve hot or cold. (Better on second day.) Makes 10 servings.
Combine all ingredients, except celery. Chill for 1 hour to blend flavors. Spread on celery.
Heat oven to 350°. Cut butter into cake mix, dry, until crumbly. Mix in coconut. Pat mixture lightly into ungreased oblong pan, 13 x 9 x 2-inches, building up slight edges. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon. Sprinkle on apples. Blend sour cream and egg yolk. Drizzle over apples. Topping will not completely cover apples. Bake 25 minutes or until edges are light brown. Do not overbake. Serve warm. Makes 12 to 15 servings.
Cut stack of tortillas into 8 wedges each. Spread wedges in a single layer on a baking sheet. Sprinkle with cumin and salt. Bake at 375° about 10 minutes or until dry and crisp. Monitor your chips as to not overbrown. Store in an airtight container. Serve with salsa.
Preheat oven to 350°. Combine 2 tablespoons melted butter and cinnamon. Mix well. Spread into 8-inch square baking dish. Top with pineapple rings. Place cherries in centers on rings. Beat eggs in medium bowl. Blend in remaining butter. Add fruit and buttermilk. Combine flour, baking powder, soda and salt. Gradually add buttermilk to mixture, beating until blended. Spread batter over fruit. Bake 30 minutes. Cool on rack and then serve.
Rub meat with salt and pepper.	Pound all flour possible into steak. Sear in hot oil. Add water, tomato juice, and onion. Simmer slowly until done, adding more tomato juice as needed to keep meat covered.	Serve with wild rice.
In shallow dish, combine flour, salt and pepper. In second shallow dish, combine egg and lemon juice; beat until foamy. In third shallow dish, place crushed Rice Krispies. Melt butter or margarine in skillet. Coat chops by dipping in flour mixture, egg/lemon juice mix, then crushed Rice Krispies. Over medium heat, brown both sides of chops. Reduce heat; cover and simmer 20 minutes, turning occasionally.
Mix all ingredients together. One-third cup mix per cup of hot water. Preparation Time: 15 minutes.
In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. 5-in.x3-in. loaf pans. Bake at 350° for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yields 2 loaves.
Preheat oven to 350°. Grease one 8-inch loaf pan. Beat shortening and sugar until smooth and creamy. Add salt, eggs, bananas, sour cream and baking soda. Lastly, add the flour. Turn batter into pan. Bake for 45 minutes to 1 hour. Remove from pan and cool on rack for 1 hour before serving. Stores well in freezer.
Add milk to pudding gradually. There is no need to cook this. Just proceed as you usually do to freeze the ice cream in your ice cream freezer. You may add flavoring or different flavored pudding for variation.
Following directions on package, cook rice in medium saucepan. In large skillet, melt butter. Add shrimp, diced onion and mushrooms. Season with garlic. Cook over medium heat for 15 minutes. Add prepared rice and simmer for 5 minutes.
Roll out biscuits to 3 1/2 to 4-inches in diameter. Bake over backs of large muffin cups 8 to 9 minutes. Brown meat and drain. Stir in beans, sauce and water. Heat to boil. Remove tart cups and fill with meat/bean mixture. Top with lettuce, tomato and cheese.
Marinate tomatoes, broccoli, olives and mushrooms in Italian dressing for 3 hours. Cook pasta according to package directions. Add cooled pasta to vegetables. Sprinkle with Parmesan cheese and bacon bits.
This is 4 layers in a 9 x 13-inch pan. Mix first 3 ingredients and spread in greased pan. Bake at 350° for 15 minutes. Cool. Mix next 3 ingredients and spread over bottom. Mix next 3 ingredients and spread over bottom. Mix next 2 ingredients and spread over second layer. Spread the last of the Cool Whip over the pudding. Chill overnight. You can add chopped nuts and a cherry on the top of the Cool Whip.
Mix together egg, sugar, sour cream and oil, then add flour and baking soda. Stir well and add blueberries. Bake in cup cake papers or greased muffin tin in 400° oven for 15 minutes. These blueberries will never fall to bottom.
Cook onions and celery in oleo. Add green onions and parsley and cook 15 more minutes. Add seasoning and tails. Cook 8 minutes. Serve over rice.
Chop onions, Jalapenos, and tomatoes. Mix the rest of the ingredients in a blender set on puree until semi chunky. Salsa should be a liquid chunky mixture. Eat with any type of chips.
Make a lengthwise cut, about 1/2-inch deep, down the top of each unpeeled banana. Brush each banana with lemon juice. Divide chocolate pieces and marshmallows evenly among bananas and fill the split in each banana. Place in individual bowls. Microwave on High for about 3 minutes or until chocolate melts.
Cook cranberries in water until they pop. Add sugar and jello. Stir and cook few more minutes. Add pineapple and nuts. Refrigerate.
Cook chicken and pour off stock (about 4 cups). Add onion, bay leaves and flat noodles to stock; boil 7 minutes. Add white raisins and slivered almonds. Bone chicken and add. Mix lightly; add salt and pepper. Put in a greased baking dish; store in refrigerator overnight (if too dry, add broth). When ready to bake, spread cream of mushroom soup over mixture. Sprinkle top with bread crumbs and add pats of butter. Bake, uncovered, about 1 hour at 350°. Serves 16 to 20 people.
Cook broccoli in water (overdone). Saute onion in butter; add cream of mushroom soup, mushrooms and juice. Break up garlic cheese and add to mixture. Add hot sauce and broccoli. Mix well. Keep warm in chafing dish; eat with dipper potato chips. Can also be used in patty shells or over noodles as a casserole.
Melt chocolate chips in double boiler. With a brush, coat paper cups with chocolate. Chill until firm. Fill with marshmallow creme to 1/8 inch of top. Cover top with melted chocolate. Chill again. Place in airtight container to store.
Saute celery and onion in butter. Add remaining ingredients and bake in greased casserole at 375° for 15 minutes.
Deep fry tortillas until golden brown. Cook hamburger meat until well cooked, then pour onion. Stir until onion is cooked. Cook chorizo for 20 minutes, then mix it with meat, chorizo and beans. Spread the ingredients on the tostada. Garnish with tomatoes, lettuce and onion and sour cream.
Chop chocolate into small pieces and melt carefully. Fold in nuts and toffee bits. Pour onto a lightly oiled cookie sheet. Let it cool and set up. Break into pieces. Store in a covered container in a cool place. Yields 1 1/2 pounds candy.
Mix first 4 ingredients (oats, sugar, baking powder and salt). Set aside. Combine egg, butter and vanilla. Add to dry mixture. Drop by 1/2 teaspoon on greased cookie sheet. Bake at 350° for 10 minutes. Remove from oven, let sit just a few minutes and then quickly remove from pan. A sharp spatula works best.
Generously grease only bottom of pan. Sprinkle marshmallows evenly over bottom. Thoroughly combine thawed strawberries and syrup with Jell-O; set aside. In large mixer bowl, combine remaining ingredients. Blend at low speed until moist; beat on medium 3 minutes. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture over batter. Bake at 350° for 45 to 50 minutes until golden brown. Seve warm or cool with ice cream or whipped cream.
Cream the cream cheese with sugar and milk until smooth. Stir in Cool Whip. Fold in angel food cake pieces. Top with cherries. Refrigerate. Makes 20 to 24 servings.
Combine all the ingredients and mix well. Pour into an 8 x 11-inch greased pan. Bake 30 minutes at 425°.
Saute onion in oil until soft. Add carrots, potatoes and water. Bring to boil. Add Miso, soy sauce, vegetable bouillon and spices, stirring occasionally while adding them. Turn down to medium heat; cover and let cool 40 minutes, stirring occasionally. Makes about 6 cups of soup.
Brown ground beef, drain and add spaghetti sauce, water and salt. Spread 1/3 meat mixture in 9 x 13-inch Pyrex baking pan. Lay 1/2 noodles over sauce. Spread 1/2 cottage cheese over noodles. Sprinkle 1/3 Mozzarella over cottage cheese. Repeat. Then top with remaining meat mixture. Sprinkle Parmesan over top. Cover dish with plastic wrap. Cover opposite way (double wrap). Ideally, let set for a few hours. Cook in microwave at Medium or slightly higher for 30 minutes. Turn if you don't have turntable every 10 minutes. Remove plastic wrap. Add last of Mozzarella. Cook on Medium heat for 2 more minutes. If you wish, sprinkle with parsley. Slice and serve.
Boil water, sugar, orange juice and lemon juice. Add tea bags; steep for several minutes. Add pineapple juice. Serves 10 to 12.
Mix graham cracker crumbs, sugar (1/2 cup) and margarine until crumbly. Press mixture into a 9 x 13-inch dish. Mix remaining 1/2 cup sugar, milk and cream cheese until smooth, then fold in Cool Whip. Spread this mixture over crust. Spread blueberry filling. Chill thoroughly. Serve. Makes 8 servings.
Combine dry ingredients; add egg and juice. Mix well. Add nuts and fruit cocktail. Pour into pan, 13 x 9 1/2-inch. Top with brown sugar. Dot with oleo and sprinkle with coconut. Bake in preheated oven at 350° for 30 to 35 minutes.
Combine all ingredients in a plastic bag. Shake wings in bag, a few at a time, until coated. Place skin-side up in a single layer in well-buttered shallow baking pans. Bake in a 350° oven for 25 minutes; turn wings and bake until tender, about 10 minutes more.
Preheat oven to 325° to 350°. Grease and flour 2 loaf pans. Mix dry ingredients. Make a well in the center and pour in all liquid ingredients, one at a time. Mix well by hand. Pour into prepared pans. Bake at 325° to 350° for 1 hour or until tests done.
Arrange chicken on foil with fruit slices above and below. Wrap and place in coals. Turn after 10 minutes. Cook another 10 to 15 minutes, or until chicken is done.
Scrape or pare carrots and place in casserole. Cream butter, sugar, salt and cinnamon together; add water and blend well. Pour over carrots; cover and bake in a moderate oven (350°) for 1 1/2 hours. Serves 6 to 8.
Combine pineapple-orange juice and sherbet in blender. Add ice and blend until slushy. Makes 6 servings.
Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients. Cover and refrigerate at least 2 hours. Heat oven to 350°. Roll dough 1/4-inch thick on floured board. Cut with floured cookie cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake 10 to 12 minutes. Cool. Makes 2 1/2 dozen, 2 1/2-inch cookies. May be decorated.
Mix pineapple, sugar, flour and cheese together and put in bottom of 1 to 1 1/2 quart dish. Layer crackers over top. Pour margarine over crackers. Bake at 350° for 30 minutes.
Put chutney in blender and grind up all fruit. Put this and remainder in large bowl and mix. Save all bottles and put steak sauce back into these bottles.
Spray 9-inch square baking pan with cooking spray. In large bowl combine flour, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg. In medium bowl, using a fork or wire whisk, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup, and vanilla; stir until blended. Gradually add to flour mixture; stir until smooth. Pour into prepared pan. Bake at 350° for 30 minutes. Cool in pan on wire rack.
Cut up and cook first 3 ingredients until tender in little water. Drain well. Melt 2 sticks margarine; add to this stuffing mix. Toss until all of margarine is absorbed. Layer on bottom of casserole dish. Put squash over and top with small amount of crumbs. Bake at 350° for 25 to 30 minutes.
Mix all ingredients. Put in greased casserole dish. Bake 30 to 40 minutes in a 350° oven.
Cut bread into cubes (9 cubes per slice). Mix all ingredients together and put in a 9 x 13-inch pan overnight. Bake at 350° for 1 hour. Serves 12.
Mix cream cheese and sour cream together until well blended. Spread mixture in a 9 x 13-inch container. Layer remaining ingredients in order given. Refrigerate until ready to serve. Use tortilla chips to eat with dip.
Brown meat, drain; combine dry ingredients, cut in shortening as in pie crust, then add meat and cold water. Shape into 1-inch balls. Bake on cookie sheet at 400° for 10 minutes. Serve hot with sauce for dipping.
Crush stuffing mix until fine. Wash chicken and dip in margarine and mustard mix, then dip in stuffing. Place on cookie sheet. Bake at 350° for 40 to 45 minutes.
Heat strawberry juice and water (1 1/4 cups) to boiling point in a 2-quart saucepan. Remove from heat. Add strawberry-banana jello and stir until dissolved. Cut ice cream into pieces and add to hot liquid; stir immediately until melted. Chill until mixture is thickened, but not set, 15 to 20 minutes.
Cook potatoes until tender. Drain. Mix potatoes, sour cream, butter, salt and pepper in a large bowl. Beat at a low speed until fluffy. Pile lightly into a buttered 2-quart casserole. Cover and refrigerate overnight. Bake covered at 325° for 1 hour. Toss crumbs in melted butter. Sprinkle over potatoes. Continue baking for 30 minutes uncovered. Serves 6 to 8.
Combine oranges, coconut and sugar; mix lightly. Chill. Serve on lettuce covered platter. Garnish with whipped topping, if desired. Yields 4 to 6 servings.
Mix all fruits in a bowl and add Cool Whip to taste. Chill before serving.
Cook onion and green peppers in oleo until tender. Add flour until thick. Add chicken, pimento, black pepper, eggs, soup and mayonnaise; mix. Then add 1 cup of crushed chips.
Shred cabbage. Slice onions. Place on top of cabbage. Sprinkle with 2 cups sugar. Put oil, vinegar, dry mustard, celery seed, salt and 4 teaspoons sugar in pan; bring to a boil. Pour over cabbage. Cover with lid or foil to steam. Allow to cool and refrigerate 4 hours before serving.
In large saucepot, combine boiling water and tea bags. Let stand for 4 minutes. Remove and discard tea bags. In large pitcher combine brewed tea, cranberry juice, sugar and lemon juice. Chill mixture for at least 1 hour or until ready to serve. Serve over ice. Garnish with lemon slices if desired. One cup serving contains 116 calories.