HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken until tender. Reserve broth. Chop chicken and spread in bottom of casserole dish. Drain vegetables and spread over chicken. Mix soups with 1 1/2 cans reserved broth. Pour over vegetables. Make crust by mixing flour, milk, butter and pepper. Spread over casserole. Bake at 325° for 45 minutes or until brown.
Soak dry chili beans overnight. Cook in boiling, salted water until tender. Drain. Brown onion, green pepper and meat in hot fat. Add tomatoes, seasonings and dry sherry. Simmer 2 hours. Add water, if necessary. Add beans and heat thoroughly. Freezes well. Serves 6.
Cream sugar and oleo. Add eggs and flour, one egg at a time, with a little flour, stirring about 2 minutes for each egg. Bake in a tube pan at 350° until brown.
Place pie filling in shallow, one-quart baking pan. In a small bowl, mix oats, flour, sugar, spice and salt. Cut margarine in small pieces. Mix well. Spread topping evenly over apple filling. Bake in oven at 375° for about 30 minutes. Serve warm or cold.
Mix Crisco, sugar, eggs and vanilla together. Measure flour with soda and salt. Stir in with sugar and Crisco. Form into roll 2-inches across; wrap in waxed paper. Chill until firm. Heat oven to 400°. Slice 1/8-inch thick. Place on ungreased cookie sheet; bake 8 to 10 minutes at 400°.
Lightly brown onion & links with butter. Add corn and tomatoes. Simmer for 10 to 15 minutes. Good over rice.
Combine dry ingredients in large bowl. Mix well, then add wet ingredients and stir well. Store in refrigerator. When ready to use, fill muffin pans 2/3 full. Bake at 400° for 15 minutes. Batter will keep in refrigerator for six weeks.
Lime Mix: Mix condensed milk with 4 egg yolks and 1/2 cup lime juice. Beat 1 egg white stiff. Fold into mixture.
Preheat skillet over medium heat for 3 minutes. Add beef, onion and celery. Brown. Stir in flour, catsup, chili sauce, Worcestershire sauce, lemon juice and chili powder. Blend well. Cover. Reduce heat to low and simmer 10 to 15 minutes. Spoon mixture into buns.
Brown sausage in large pot or skillet. Add sauerkraut and potatoes. Let simmer for 1/2 hour or so and add wine. Cover and cook until potatoes are done or you can't stand it any more and you have to have some.
Mix the first 3 ingredients together good, then put in the Rice Krispies. Shape into balls. Put in refrigerator until cold. Melt the paraffin and chocolate chips together. Dip balls. Place on wax paper.
Combine all of the ingredients. Bake at 350° for 30 to 35 minutes.
Cook rice according to package directions. (I boil mine in chicken broth instead of adding margarine.) Mix everything together. Reserve some cheese for top. Bake in 350° oven for 30 minutes.
Boil all ingredients together (except cukes). Let cool. Peel and slice the cukes and salt lightly. Let stand for 2 hours, then squeeze well. Put into containers, cover with cooled brine and freeze.
Combine the first 7 ingredients (mix flour into meat for best results). Drop meatballs in hot fat and brown. Add the mushroom soup and bouillon soup. Simmer 2 hours on stove or oven at 350°. Makes 6 to 8 servings.
Cream sugar and margarine. Beat in the eggs. Mix in pineapple; fold in bread. Place in greased 1 1/2-quart casserole dish. Bake 1 hour at 350°. Serve hot or cold. Serves 6 to 8.
Mix together sugar, eggs and oil. Beat in flour, salt, cinnamon and baking soda. Fold in apples and nuts. Put in oblong pan. Bake at 375° for 40 to 50 minutes.
Cook rice and drain. Add broccoli, butter, soup and cheese. Simmer until cheese is melted. Spread cracker crumbs in bottom of casserole dish. Top with broccoli mix. Top with cracker crumbs. Bake at 350° for 30 minutes.
Prepare heart for stuffing. Slice heart in half and remove the hard parts. Apply salt to taste. Close the slit with metal skewers, then lace and tie with string forming pocket. For stuffing, cook onion in shortening until tender. Add onion, celery, bread cubes and enough beef broth to moisten. Fill lightly with stuffing and cover opening with foil; tie in place. Place in Dutch oven. Cover heart with tomatoes and add remaining ingredients. Cover; simmer 2 1/2 hours.
Place apples in lightly buttered 8-inch pie pan. Blend the remainder of the ingredients, cutting in butter. Crumble over apples. Bake at 350° for 30 to 35 minutes. Serve with whipped cream or vanilla ice cream.
Add bouillon to boiling water; stir to dissolve. Combine cornstarch and cold water in shaker jar; shake well. Remove pan with bouillon mixture from heat; add cornstarch mixture and stir with wire whisk. Return pan to heat (medium) and cover until thickened. Add sage; stir and serve.
Brown onion, hamburger and garlic. Mix tomato sauce, water and red chili sauce. Layer tortillas, meat, olives, some of the cheese, and chili sauce. End with tortillas and cheese; cover with the chili sauce. Bake for 1 hour at 350°.
Combine cranberries, orange and 1 cup sugar. Let stand 1 hour. Dissolve jello in boiling water. Add sugar and let cool. Mix all ingredients together and congeal.
Cream butter and sugar; add vanilla and mix well. Add eggs one at a time beating thoroughly. Sift together flour, baking powder and salt. Now add a little at a time to creamed mixture alternating with the milk. Pour into greased and floured Bundt pan. Bake 1 hour at 350° or until golden brown.
Heat water and sugar. Add green tea bags and let cool. Remove bags and add orange juice, lemonade and whiskey or brandy. Stir well and put in freezer; stir several times during next 12 hours. Put into small containers to keep in freezer, if desired. Keep frozen until ready to serve.
Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise. Add chopped pecans, olives and olive juice. Stir well. Add pepper to taste. The mixture should be mushy. Store in pint jars for 24 to 48 hours. It will thicken. Good on thin toast or on thin bread and lettuce.
Mix all together, and shape into meatballs. Place in a 13x9x2 inch cake pan. These can be stacked on top of each other.
Mix sugar and flour. Add eggs. Add butter, pecans, chocolate chips and vanilla. Pour into pie crust and bake 1 hour at 325°. You may substitute walnuts for the pecans. The crust will not burn if you cover edges with aluminum foil.
Combine peas, water chestnuts, onion, soup and pimento. Sprinkle cheese on top. Combine Ritz crackers and butter; sprinkle on top. Bake at 400° for 15 minutes.
In a medium bowl, mix all ingredients. With a light touch, shape into about 3 dozen 1-inch balls. Place meatballs on a round microwave rack. Cover with paper towels. Cook on High 5 to 7 minutes or until just cooked through. Turn rack if meatballs appear to be cooking unevenly.
Combine and boil first 4 ingredients for 10 to 15 minutes; add juices. Serve hot. For decoration, can float orange slices on top.
Run all through a food chopper, then form into balls. Dip balls into melted chocolate and drop on greased platter, or roll in dried coconut which has been slightly browned in the oven.
Preheat oven to 350° (325° for a glass dish). Reserve 1/2 cup dry cake mix. In large mixer bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts, if desired. Press firmly on bottom of greased 13 x 9-inch baking pan.
Stir the bran, milk, applesauce, oil and egg together. Stir together the dry ingredients. Add the bran mixture to the dry ingredients, stirring just to moisten. Bake in a 375° oven for 15 to 20 minutes. Raisins or nuts are optional. Makes 24 muffins.
Boil cabbage 10 minutes. Add other ingredients to cabbage. Bring to boil.
Cook noodles and drain. Combine onions, margarine, mushrooms and soup. Cook sauerkraut in its own juice, then wash and drain well. Add sauerkraut to noodle mixture. Place in casserole (greased) and bake at 350° for 30 minutes.
Defrost potatoes and combine in large bowl with butter. Add rest of ingredients, except crumbs. Put in 3-quart casserole dish. Spray with Pam. Top with crumbs or bread. Bake at 350° for 1 hour.
Pour milk into large bowl. Add pudding mixes and beat with a whisk for 30 seconds. Add lemonade concentrate and beat with a whisk for 30 seconds; mixture will be thick. Immediately stir in whipped topping and spoon into crust. Refrigerate 4 hours or until set. Garnish with lemon slices if desired. Store in the refrigerator.
Mix together in large mixing bowl first 7 ingredients. Heat rum and raisins in small pan over low heat for 5 minutes. Cool lightly and beat into yam mixture. Grease a 9 x 13 x 2-inch baking pan. Pour mixture into pan and bake for 40 to 50 minutes. Remove from oven.
Combine egg yolks and 1/2 cup sugar. Add milk, then lemon juice. Pour into pie shell (recipe follows). Top with meringue (recipe follows). Bake at 325° until light to golden brown.
Cream butter and sugar until fluffy. Add 1 egg and vanilla. Beat well. Add dry ingredients, oatmeal and coconut, mix well. Drop by teaspoon on greased baking sheet. Bake about 12 minutes at about 375°.
Place slightly thawed hash browns in casserole. Mix soup and sour cream; pour over potatoes. Top with cheese. Bake at 350° for 40 minutes. (Add instant minced onions, Nature's Seasons and seasoned salt for a more flavorful casserole.)
Cut cabbage. Add soup and hamburger. Cook in oven for 1 1/2 hours at 375°. I also put this in the crock-pot for 5 or 6 hours.
Cut each biscuit into quarters. Toss biscuits into a cinnamon and sugar mixture. Place into Bundt pan or casserole dish (a little spritz of nonstick spray won't hurt). Melt the butter, Karo syrup and brown sugar. Pour over the top of the biscuits. Bake at 350°. Check after 30 minutes. Put plate over top and flip immediately after taking out of the oven. Serve warm or at room temperature. Great to set in the middle of the table when you have a few people over for coffee.
Preheat oven to 325 degrees. Place potatoes in a large pot and cover with water. Bring water to a boil, then reduce heat, cover, and cook until done. Peel and dice. Put in a 9 x 13 baking dish. Mix other ingredients except milk and cornflake crumbs. Pour over potatoes, mixing well. Drizzle milk over potato mixture and cover with cornflake crumbs. Bake one hour.
Rinse chicken and pat dry. Drain chilies and take out the seeds. You may want to wear rubber gloves to do this. Wrap each chicken breast in a green chili. Place in a greased casserole dish and pour salsa over them. Cover with foil and bake for about 20 to 30 minutes or until done. At this point, you may want to drain off some of the juices from the pan. Top with the cheese and put back into the oven until cheese melts. Serve over the rice.
Brown ground beef, sausage, onions and bell peppers. Drain. Add to chicken broth. Combine all ingredients and simmer for 3 hours.
Melt margarine. Add sugar and allow to cool. Add eggs one at a time and add flour. Mix well. Stir in nuts and chocolate bits. Bake at 325° for 25 to 30 minutes. Cool. Cut in 2-inch strips.
Mix chili, beans and	soup together.	Layer in baking dish with Fritos. Sprinkle cheese on top. Bake in 350° oven until heated and cheese has melted.
Add peanut butter and stir until melted. Then add oats; mix well. Drop by spoonfuls onto waxed paper. Makes 3 dozen.
Cook 1 bag of frozen broccoli in 1 1/2 cups water; dissolve 4 chicken bouillon cubes to make 1 1/2 cups chicken broth. Add 1 stick oleo; simmer 1/2 hour. Add 1 can evaporated milk; add 1 cup water. Season with salt and/or pepper. Thicken with cornstarch or flour. Add cheese or croutons before serving.
Peel and cut potatoes into eighths. Cook potatoes and onion in covered pan of boiling water 15 minutes or until tender. Drain and add the rest of the ingredients and mash.
Mix cornstarch in some cold water. Add remaining ingredients to pan, then cornstarch and simmer 15 to 20 minutes until desired thickness.
Cream butter and powdered sugar. Beat in egg and vanilla. Sift together flour, baking soda, cream of tartar and salt. Add to creamed mixture. Chill dough. These can be rolled for cutouts or used in cookie press. Bake at 375° until lightly brown.
Cook the frankfurters. While they're cooking, spread one side of the bread with soft butter and mustard. Place bread slices on baking sheet and top each with one slice of cheese. Place a frankfurter on top of each cheese slice. Fold over to make a triangle shape. Fasten with wooden toothpicks. Melt 1/4 cup butter and brush on each triangle. Broil sandwiches with tops 4 to 5-inches from heat about 2 minutes or until golden brown. Makes 8 servings.
Mix eggs and milk in small bowl. In medium bowl with lid add all dry ingredients. Clean chicken and remove skin if desired (I leave skin on to make crispier). Dip one piece at a time in egg, then flour mixture. Shake bowl with lid on and let set for 15 seconds to assure breading will hold to chicken. Place in deep fryer or hot oil. Repeat until each piece has been coated and cooked.
Mix pudding mix with gelatin and sugar in a saucepan. Blend in 1/2 cup of the water and the eggs. Add remaining water and cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in rum. Chill. Fold in whipped topping. Spoon into pie crust and chill firm, about 2 hours. Garnish with additional whipped topping and lime slices. Very good. Stir with a kiss and lots of love.
Dissolve gelatin in boiling water. Add orange juice; stir until dissolved. Add cold water and fruits. Pour into mold; chill. Yield: 10 to 15 servings.
Dissolve gelatin in boiling water, using only 1 1/2 cups of water (as juice in pineapple and cranberry sauce is used to help dissolve gelatin). Add sugar and other ingredients; stir well. (I leave sugar out.)
Preheat oven to 400°. Prepare cornbread according to package directions. Stir in Spam. Spread into greased 9-inch pie plate. Bake 15 to 20 minutes or until corn bread is almost done. Arrange broccoli spears on top of corn bread, sprinkle with cheese. Return to oven and bake 5 to 10 minutes or until cheese is melted and corn bread is completely baked. Makes about six servings.
Beat sugar, Crisco and eggs well. Add soda to buttermilk and add to egg mixture. Sift flour, baking powder and salt together. Add to egg mixture. Add flavoring and blend well. Pour into greased and floured Bundt pan. Bake at 350° for 50 minutes.
Beat together confectioners sugar and peanut butter until mixture is crumbly; set aside.
Place oil, sugar, nuts, eggs and apples in large bowl and beat by hand. Add flour, soda, salt, vanilla and cinnamon until well mixed. Bake in greased pans (2 loaf pans) 40 minutes at 350°.
Cook milk, butter, salt and corn meal until mush. Put in mixing bowl. Beat eggs in one at a time and add sugar. Put in deep dish and bake at 350° for 1 hour.
Brown hamburger and onions. Then drain off grease real good. Put back in pan and put taco seasoning and 3/4 cup of water. Let simmer. When done, mix everything together and serve.
Mix oil, sugar and eggs together. In separate bowl, mix flour, baking powder, soda, cinnamon and salt. Add all dry ingredients alternately with grated zucchini to first mixture. Add vanilla and nuts. Pour into 3 greased and floured bread pans. Bake at 350° for 1 hour.
Bake sausage in oven so fat is drained out, about 30 minutes. Let the dough rise, then spread it out like a pizza pie. Put on the tomato sauce, sliced sausage, peppers and cheese. Fold the pizza dough over into a bread loaf; try not to let ingredients seep out. Bake at 350° until done. (Baste top of loaf with butter or oil for golden brown look.) Slice with a bread knife or electric knife. Serve warm.
Combine oats, coconut, nuts, sunflower seeds, sesame seed and wheat germ in a large bowl. Heat together oil and honey in microwave or on stovetop until almost boiling. Stir into dry mixture, mixing well. Spread a third of mixture in shallow pan. Bake at 325° for 25 minutes, stirring occasionally. Repeat with remaining mixture.
Mix the above ingredients together; form into small balls the size of marbles. Bake at 400 degrees for 10 to 12 minutes.
Slice onions thin and separate into rings. Combine water, sugar and vinegar and stir until sugar is dissolved. Pour over onion rings. Cover and chill for at least 3 hours. Drain. Stir in mayonnaise and celery seed. Serve on lettuce leaves.
Mix flour, baking powder, sugar and salt. Cut in Crisco. Add egg and milk. Pour over rhubarb mixture.
Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves. Place the saucepan over low heat and stir to wilt the spinach, 3 to 4 minutes. Drain well, squeezing out excess moisture. Chop coarsely; set aside. Preheat oven to 350°. Melt the butter in a small skillet and saute shallots over medium low heat until translucent, 5 minutes; set aside. Halve tomatoes and squeeze, releasing and discarding the seeds and juice. Coarsely chop and set aside. In medium-size bowl, whisk together milk, eggs, Monterey Jack cheese, dill, lemon zest, salt and pepper. Stir in the reserved spinach, tomatoes and shallots. Thoroughly butter an 8-inch square baking pan. Add the filling and sprinkle with the breadcrumbs and Parmesan. Bake until golden, 25 minutes. Let the quiche stand for 10 minutes before serving. Makes 8 servings. Per serving: 172 calories, 10.5 g protein, 9 g carbohydrate, 3.5 g fiber, 12 g fat, 100 mg cholesterol, 445 mg sodium.
Melt chocolate in boiling water. Cool. Mix flour and soda. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating thoroughly after each. Blend in vanilla and chocolate. Alternately add flour mixture and buttermilk, beating after each addition until smooth. Beat egg whites until stiff peaks form; fold into batter. Pour into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350° for 30 to 35 minutes, or until a toothpick inserted in centers comes out clean. Immediately run spatula around pans between cakes and sides. Cool in pans 15 minutes. Remove from pans; remove waxed paper and finish cooling on racks. Spread filling and frosting between layers and over top. Frost with Coconut-Pecan Filling and Frosting.
Mix all ingredients. Roll them into walnut-size balls, flatten with a fork on a cookie sheet. Bake at 350° for 13 minutes.
Melt butter and mix with peanut butter. Stir in sugar until smooth; add vanilla. Form into small balls and place on cookie sheet. Chill in refrigerator for 2 hours or in freezer 1 hour. Melt chocolate chips and wax in double boiler and dip each ball in mixture. Chill until firm.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Combine cream cheese and salad dressing, mix well. Add remaining ingredients, mix well. Chill, serve with assorted crackers or chips.
Pressure cook rabbit with water and stick of butter for about 1 hour. Remove meat from bones. Place 1/2 of dressing in long casserole dish. Using broth from which rabbit was cooked, lightly moisten dressing. Layer rabbit on top of dressing. Mix together 2 cans soup and 1 1/2 cups of rabbit broth; pour on top of rabbit. Spread remaining dressing on top; lightly moisten with more broth. Lightly dot top of casserole with butter. Bake at 375° for about 20 to 25 minutes, or until golden brown.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. In medium mixing bowl, sift flour, sugar and baking powder together. In a smaller bowl, combine egg, milk and oil. Add to flour mixture, stirring just to blended. Add nuts, raisins and apricots. Stir to blend and pour into loaf pan. Bake 1 hour or until done. Cool in pan 15 minutes. Remove from pan and cool 15 minutes more on a rack. Wrap in foil overnight before slicing. Makes 1 loaf.
Heat oven to 375°. In a large bowl, combine all meatball ingredients; blend well. Shape into 1-inch balls. Place on ungreased 15 x 10 x 1-inch baking pan. Bake at 375° for 25 to 30 minutes or until browned and thoroughly baked; drain.
In four separate bowls, dissolve each package of jello in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue jello into an oiled 10-inch fluted tube pan. Chill until almost set, about 30 minutes. Set the other three bowls of jello aside, at room temperature.
Spread each bagel half with 1 teaspoon dressing. Sprinkle with bacon bits and onions. Arrange bagel halves on broiler pan or cookie sheet and broil 2 minutes or until hot and bubbling. Serve immediately.
Peel and cube potatoes. Place in large soup kettle. Cover with water and add onion flakes and bouillon granules. Simmer until potatoes are beginning to be done. Add remaining ingredients. Simmer until potatoes are done. Serve with fat free crackers or fat free corn chips.
Pour water over dates. Cool to room temperature. Stir shortening to soften. Add sugar and cream together until lighter. Add eggs and vanilla; beat well. Sift flour, salt and soda; add to creamed mixture, alternately with the date mixture. Stir in nuts. Bake in 9 x 9 x 2-inch pan at 350° for 35 to 40 minutes.
Mix all ingredients until well blended. Evenly distribute crunch topping in four 9-inch round cake pans. Pat to cover bottom of pans. Set aside.
Mix sugar and butter together. Add milk and egg yolks, then add lemon and juice. Last you beat white of the eggs and fold in the mixture. Bake in unbaked pie crust until knife comes out clean.
Place cored apple in center of 24-inch length of aluminum foil, folded in half. Fill hole with a tablespoon each of cinnamon candies and raisins. Dot with butter. Bring foil up loosely over apple and twist ends together to seal. Cook over glowing coals for 30 minutes, or until done. Serve with cream, if desired.
Place chopped cabbage, bell pepper and onion in layers in dish. Boil vinegar, sugar, salt and celery seed for two minutes. Add oil. Bring to a boil. Pour over chopped vegetables while hot. Cover tightly. Refrigerate overnight. Will keep in refrigerator for 4 to 6 days.
Combine rice, crabmeat, carrot, cheese, green onions, sour cream, salt and pepper. Turn into a 1-quart baking dish or 2 individual baking dishes. Dust with paprika. Cover and bake at 350° for 20 to 25 minutes. Makes 2 servings.
Slice pound cake horizontally into 3 layers. Drain peaches well. Cut into small pieces. Fold peaches into Cool Whip.
Preheat oven to 350°. Sift together dry ingredients. Cook raisins with 2 cups of water for 15 minutes. Do not drain. Use it all. Mix all ingredients together. Bake in 9 x 13-inch pan for 1 hour. May be iced with your favorite vanilla frosting.
Roll in 1-inch balls. Dip in egg white, then in chopped nuts. Place in greased pan. Make depression in center. Bake 5 minutes in a 350° oven and press centers. Continue baking 15 minutes longer. Fill center with jelly.
Mix well and pour into two gallon milk jugs and freeze. When ready to serve, take out 6 hours before to thaw. Pour 2 liter ginger ale into punch mixture and serve. Serves 50 people.
Pre-freeze London Broil. This makes it easier for slicing. Slice in very thin strips. Make brine of salt, sugar and water. (Dissolve completely.) Add meat and brine. Soak for 30 minutes. Rinse well in colander until meat turns from red to a dull pink. (This takes most of the salt out.) After putting meat on the racks for your smoker, put on as much pepper as you like. Put the meat in the smoker with Alder wood chips (almost sawdust) in the bottom. Smoke for at least 12 hours, depending on the weather, it could be done sooner. Be sure to test it.
Cook frozen vegetables per directions on package and drain. Add ham and warm. Add cream of mushroom soup and heat until hot.
Melt the margarine in a large saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped corn in 2 large shallow baking pans. Mix well. Bake at 250° for 1 hour, stirring every 30 minutes. Remove from oven. Cool completely. Break apart and store in tightly covered container.
Combine brown sugar, margarine and water in glass baking dish. Microwave on Medium-high for 2 minutes, or just until butter is melted. Mix well; spread evenly. Sprinkle pecans in prepared dish. Arrange biscuits over pecans. Microwave on Medium-high for 4 to 5 minutes, or until firm. Let stand for 2 minutes. Invert onto serving plate. Serve immediately. Yields 10 servings.