HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chicken breasts in skillet; add soups and onion. Simmer on top of stove until tender. Serve over rice, low fat noodles or plain noodles.
Mix all together; keep in airtight container. Use 3 heaping teaspoonfuls per cup, add hot water and serve hot or add ice.
Make Rice-A-Roni according to directions. Empty corn, soup and Cheez Whiz into a bowl. Add cooked Rice-A-Roni. Stir and cook in microwave for 7 seconds.
Beat cream cheese and sugar until light and fluffy. Meanwhile, dissolve gelatin in heated strawberry juice. Gently stir strawberries into cream cheese mixture and add dissolved gelatin. Stir rice. Fold in whipped topping. Turn into pie shell and chill at least 2 hours.
Cook raisins in 3/4 cup water just to boiling point. Remove and drain water, using 1/2 cup of liquid. Dissolve soda in 1/2 of the raisin water. Cream butter, sugar and egg. Add flour to which salt and cinnamon is combined. Add raisin water alternately with a little flour mixture. Add vanilla last. Bake in 10 x 15-inch pan at 350° for 30 minutes or less.
Cook noodles according to package directions. Drain. Rinse in hot water again; set aside. Brown meat in oil with garlic and onion in a large skillet. When beef has started to brown, add celery, bell pepper, tomato sauce, liquid from mushrooms, Italian seasoning, salt and pepper. Cook over low heat, stirring occasionally, about 20 minutes. Preheat oven to 350°. Grease a large shallow casserole. Alternate layers of noodles, meat sauce and cheese, ending with cheese. Arrange mushrooms on top. Bake about 30 minutes. Will serve 12.
In 1-quart casserole, put the 1 3/4 cups water. Heat to boiling. Stir in the rice. Cover. Set aside.
Drain pineapple, reserving syrup. Add water to make 1 1/4 cups liquid. In a medium saucepan over high heat, bring to a boil. Stir in rice and salt. Reduce heat and simmer for 5 minutes. Add pineapple and cherries. Chill thoroughly. Fold in marshmallows and whipped topping. Makes 8 servings.
Combine fruit cocktail, peaches, pineapple, apricot halves, bananas and dates in a buttered casserole. Melt oleo and sugar; pour over fruit and bake 1 hour, uncovered, in a 350° oven. Serve hot. Good holiday side dish.
Mix all ingredients except bacon together. Place in baking dish. Put bacon over the top (bacon can be raw or if you prefer, cooked and then broken over top). Bake at 350° for 1 hour.
Brown hamburger meat; drain. Add taco seasoning according to directions on package. Add drained beans to meat and cook over low heat until beans are warm. In large bowl toss lettuce and tomatoes. Add beans and meat. Break up chips and mix with lettuce and meat. Sprinkle with cheese.
Put all ingredients, except nuts, in a bowl. Mix very well and make into ball. Then roll in nuts (pecans or crushed cashews). Put in refrigerator and let set for 1/2 hour. Then serve with crackers.
Mix jello and hot water until dissolved. Add pineapple and buttermilk. Mix well. Place in gelatin mold and congeal.
Mix until blended Cheez Whiz, mayo and chili powder. Toss together chicken, celery, olives and onions. Add cheese mixture and toss until mixed.
Preheat oven to 350°. Beat until stiff the egg whites, salt and cream of tartar. Gradually add sugar. Add vanilla and almond extract. When mixture peaks, fold in chocolate chips and nuts. Grease cookie sheet. Drop meringue by teaspoon onto cookie sheet. Place in oven, close door, turn off the heat and leave until morning. Do not peek! Makes approximately 4 dozen. Store in an airtight container.
Brown ground beef; drain. Put a layer of beef, layer of refried beans, layer of sour cream and layer of cheese. Repeat. Bake at 350° for 10 minutes. Eat with chips.
Cook spinach and drain. Reserve liquor. Melt butter in saucepan over low heat; add flour, stirring until smooth (but not brown). Add liquids, slowly, constantly stirring. Cook until smooth and thick. Add seasonings and cheese. Stir until all melted. Combine spinach. This can be frozen and heated slowly before needed.
In a Dutch oven, cook beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender. Drain. Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and browning sauce, if desired. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion, if desired. Yield: 16 servings.
Beat eggs in soup and water with fork. Add ground beef and shape in about 40 meatballs. Combine remaining ingredients (except rice). Pour 1/2 mixture in 13 x 9 x 2-inch baking dish. Brown meatball mixture in 10-inch skillet, about 1/3 at a time. Remove and drain off fat. Add on top of sauerkraut in baking dish. Pour remaining sauerkraut mixture over meatballs. Cover with foil and bake at 325° in oven for 20 minutes. Uncover, bake 15 to 20 minutes longer. Serve over hot rice.
Combine first 4 ingredients. Pour into a lightly greased 1 1/2-quart oblong baking dish. Sprinkle Parmesan cheese over noodle mixture, then dust with paprika. Bake in a 350° oven for 30 to 35 minutes or until hot. Let stand 5 minutes before serving. Makes 6 servings.
Mix flour, baking powder, salt, dry pudding mix (not instant), egg and milk. Pour into a greased 9-inch pie plate. Place drained peaches on top. Mix cream cheese, sugar and peach juice and spread over peaches about 1-inch away from edge of pan. Mix 1 tablespoon of sugar and cinnamon and sprinkle on top. Bake at 350° for 30 to 35 minutes.
Combine first 3 ingredients in a saucepan and bring to a boil. Set aside. Spray bottom of a Bundt pan with nonstick cooking spray and sprinkle 1/3 cup pecans in the bottom of the pan. Cut up 2 cans of biscuits into 1/4's. Put on top of pecans in Bundt pan. Pour 1/2 of the mixture in saucepan over biscuits. Put another 1/3 cup pecans on top. Cut up other 2 cans of biscuits and put on top. Pour remaining mixture over biscuits. Sprinkle remaining pecans on top and bake at 325° for 45 minutes. Invert onto serving plate immediately (be careful; contents of pan will be hot!). Allow to cool. Serve warm.
Brown meat and onion; drain off grease. In separate pan, prepare Rice-A-Roni by directions.	Stir in meat, salsa and chili powder with rice and simmer for 5 minutes.	Arrange chips, lettuce, meat, cheese and tomato. Add taco sauce if desired.
Wash 4 pt. jars and keep them hot until needed. Prepare lids per manufacturers directions. Wash beans; trim stem ends so beans are 1/2 inch shorter than jars. Combine water, vinegar and pickling salt in a saucepan and bring to a boil. Keep hot. In each hot jar, place 1 dill sprig, 1 garlic clove and 1/8 tsp. red pepper flakes. Pack beans lengthwise in 1 jar at a time. Add hot vinegar mixture to cover, leaving 1/2 inch headspace. Release trapped air by slipping a plastic knife between the beans and the side of the jar. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath 5 minutes.
Melt butter in baking dish. Mix next 3 ingredients. Pour in pan. Do not stir.	Pour in peaches. Bake in 350° oven for 50 minutes.
Put pork chops in 9 x 13-inch baking pan. Pour soup, that has been mixed with a small amount of water, over pork chops. Top with Tater Tots. Bake at 300° for 35 to 45 minutes. Top with cheese the last 3 to 5 minutes.
Preheat oven to 375 degrees. Lightly oil a baking tray and a 9 x 13 inch pan.
Mix ingredients until uniform. Pour into a well greased 9 by 13 baking dish and bake at 350 degrees for 45 minutes. Serve hot.
Cook and drain noodles. Put ground beef, onion and garlic in large skillet and stir-fry until meat is brown. In small bowl, combine 1/4 cup chicken broth, hoisin sauce and beef broth. Stir into meat mixture. Cover, reduce heat and simmer 10 minutes, stirring once or twice. Dissolve cornstarch in remaining chicken broth. Slowly stir into meat mixture; cook until thick. Serve over hot noodles. Serves 4 to 6.
Dip tortillas into enchilada sauce. Place large spoonful of tortilla filling on each and roll up. Arrange in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Cover with more enchilada sauce; sprinkle with remaining tortilla filling. Heat to 375°. Serve to 6 Mexicans.
Mix cake mix, water, eggs, brown sugar and butter until smooth. Stir in chocolate chips. Spread mixture in 9 X 13 pan. Bake at 375 for 24 - 27 minutes until toothpick comes out almost clean.
Cream flour, butter and pecans together; pat into 9 x 12 x 2-inch pan. Bake at 350° for 25 minutes. Freeze for 1 hour. Mix cream cheese, sugar and Cool Whip together. Spread over crust. Sprinkle with half of coconut. Prepare pudding by mixing with milk for 3 minutes. Spread over cheese layer. Top with Cool Whip and remaining coconut. Chill overnight.
Into a large heavy kettle, place grapes and sugar. Bring to a boil, stirring often. Boil rapidly 20 minutes. Put hot mixture through a sieve. Ladle into jars and seal.
Mix eggs, sugar, pumpkin, oil and water, then add the rest of the ingredients. Mix well. Grease loaf pans and add mixture. Bake at 325° for 1 to 1 1/2 hours.
Combine all ingredients and roll into balls. Place on ungreased cookie sheet. Put a pecan half in center of each ball and flatten. Bake at 350° until lightly browned.
Saute mushrooms in own juice. Set aside. Mix stuffing as directed on package. Set aside. Layer all ingredients in a 9 x 12-inch pan using 1/2 of each. Repeat layers. Dot with butter. Bake at 325° to 350° for 30 minutes or until thoroughly heated.
In large skillet, cook ground beef with onion and ground pepper until meat is browned; drain. Stir in remaining ingredients. Bring to boil. Reduce heat; cover and simmer for about an hour or until barley is tender, stirring occasionally. Serve with salad and fresh baked bread.
Place strawberries and Equal in a food processor or blender. Mix until coarsely chopped. With motor running, gradually add evaporated skim milk. Mix until smooth. Serve immediately. Serves 4.
Mix together and put in tube pan. Bake at 350° for 1 hour.
This is a cook's delight. In the morning, just before going to work, place the ingredients in your crock-pot and season with Morton Nature's Seasons. When you return home your stew will be ready.
Preheat oven to 375°. Lightly grease a flat baking dish, preferably one that can be brought to the table. Place halibut steaks in a single layer in baking dish. In a small bowl, blend together the sour cream, Parmesan cheese, dill weed, salt, pepper and butter. Cover fish with the sauce. Bake for 20 to 25 minutes, or until the fish loses its translucency. Sprinkle lightly with paprika and serve at once, garnished with lemon wedges.
Heat pineapple, water and salt to boiling point. Add jello and cream cheese. Stir until dissolved and set until firm. Top with topping and sprinkle with nuts or graham crackers.
Sift dry ingredients. Add raisins; coat with flour. Add remaining ingredients; stir until well blended. Pour into greased and floured layer cake pan. Bake at 375° for 60 minutes.
Cream shortening and sugar; beat in egg. Sift flour with baking powder, soda, cinnamon, cloves and nutmeg. Mix in raisins and oats. Add to creamed mixture alternately with applesauce and beat well. Drop with teaspoon onto baking sheet. Bake at 375°.
Cream shortening and sugars. Add pudding mix, vanilla and eggs. Beat well. Stir in flour and soda, mixed. Add chips. Bake on ungreased sheets for 8 to 10 minutes at 375°.
Combine cake mix, eggs, water and shortening. Mix with a spoon until well blended. Shape dough into a ball the size of a small walnut. Roll balls in confectioners sugar. Place on greased baking sheets. Bake in moderate oven (375°) for 8 to 10 minutes. Makes 48 cookies. These cookies made with cake mix have a moist, fudge center.
Combine all ingredients in a large pan. Cook 2 to 3 hours until desired consistency.	Place in jars and seal.
Make Kool-Aid; pour into punch bowl. Add sherbet (1/2 gallon). Roll gently with plastic or wooden spoon (large). Pour in 7-Up, 1 ginger ale and 1 bottle of club soda. Roll gently again with spoon and serve.
Heat oven to 350°. Blend cheese and 2 T. margarine until smooth. Add next 6 ingredients and mix well. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 c. meat onto center of each rectangle. Pull four corners of rectangles to center of chicken mixture. Twist slightly and seal edges. Place on ungreased cookie sheet. Brush edges with reserved margarine. Bake at 350° for 20 - 25 minutes or until browned. Serves 4.
Mix sugar and flour. Add cinnamon and water. Cook over medium heat until thickened and transparent. Makes about 2 cups.
Cream sugar, shortening and eggs until light. Spoon flour into dry measuring cup. Add soda and salt to flour. Stir to blend. Add dry ingredients to creamed mixture alternately with banana and lemon juice. Stir until all ingredients are moistened. Stir in nuts. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. Remove from pan immediately. Cool on rack.
Mix together all ingredients except the brown sugar and cinnamon. In separate container, mix together brown sugar and cinnamon. Grease and flour Bundt cake pan. Sprinkle 1/3 of brown sugar-cinnamon mix in bottom of cake pan. Pour 1/2 of batter over brown sugar-cinnamon mixture. Sprinkle 1/3 more brown sugar-cinnamon mixture on batter. Pour remaining cake batter in	pan and top with remaining brown sugar-cinnamon mixture. Bake at 400° for 10 minutes and 35 minutes at 325°.
Cut zucchini in 1/4-inch slices. Dip in eggs and flour. Put 1/2 cup butter in skillet over medium. Turn over when browned. Sprinkle with lemon pepper seasoning. Add butter as needed to skillet.
Cream together sugar, butter, Crisco and vanilla. Add eggs and flour alternately with 7-Up. Bake at 325° for 1 1/2 hours in a tube pan. Check cake at 1 hour and 20 minutes.
Pour 1 tablespoon oil around top of a preheated wok, coating sides. Heat on high for 1 minute. Add carrot and cook 1 minute, stirring constantly. Add cabbage and cook, stirring constantly, 5 minutes or until tender. Stir in greens and next 6 ingredients. Mix cornstarch and water, stirring until smooth; add to cabbage mix. Cook, stirring constantly, 1 minute or until thickened. Let cool.
Beat eggs slightly. Add water, salt and flour. Roll paper thin and cut thin strips. Can be cooked immediately, frozen or kept in refrigerator for up to 3 days.
Mix first four ingredients until crumbly. Press in bottom of unbuttered 9 x 13-inch pan and bake at 350° for 15 minutes. Combine all remaining ingredients and beat well. Pour over crust. Then combine 1/2 cup pecans, 1/2 cup brown sugar and 2 tablespoons melted butter together. Sprinkle over top and bake at 350° for 20 minutes or until it sets.
Cream the butter and 1/2 cup sugar until light and fluffy. Add vanilla and flour. Continue beating until well mixed. Stir in nuts. Cover. Chill dough 1 hour. Shape dough into 1-inch balls. Bake on ungreased cookie sheet for 15 minutes. Roll in confectioners sugar. Cool completely, then roll in sugar again. Makes 3 dozen. Can freeze up to 3 months.
Cook for 5 minutes. Pour over 1 dozen small beets. Add 2 teaspoons of butter before serving.
Stir together the peanuts, sugar, corn syrup and salt in 8-cup measure. Place in microwave and cook on High 7 to 8 minutes, stirring well, after 4 minutes. (Wooden spoon can be left in bowl.) Add butter and vanilla to syrup, blending well. Return to microwave and cook 1 minute more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour and spread mixture quickly onto lightly greased (flexible) cookie sheet; let cool 1/2 hour.
Line a 13 x 9 x 2-inch baking pan with foil. Butter the foil. In a large saucepan, melt marshmallows and 3 tablespoons butter or margarine over low heat, stirring constantly, until marshmallows are melted. Remove from heat. Stir in vanilla. Stir in half of the cereal at a time. Fold in raisins, peanuts, sunflower seeds, nuts or snipped gumdrops if desired. Turn mixture into prepared pan. Press evenly with the back of wooden spoon or with buttered hands. Cool; cut into bars. Makes 24 bars.
Mix together flour, brown sugar, baking soda, salt and cinnamon. Add oil and water. Stir well. Add eggs and carrots. Beat well. Pour into greased pan. Bake at 350° for 1 hour.
In a large saucepan, saut chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately. Makes 7 servings.
In a saucepan, mix white sugar, brown sugar and milk. Cook 1 1/2 minutes. After it boils, add peanut butter, walnuts and Marshmallow Fluff; mix well. Pour into large 13 x 9 x 2-inch lightly greased pan. Cool.
Mix fat and peanut butter. Add both kinds of sugar (one at a time) and beat well. Beat in eggs. Sift flour, salt and soda together. Stir into peanut butter mixture. Drop by teaspoons onto baking pan. Bake at 375° for 10 to 15 minutes. Makes 2 to 2 1/2 dozen cookies.
Layer sauerkraut and noodles in bottom of 9 x 13-inch greased baking dish. Crumble corned beef on top, then cheese. Mix crumbs with butter. Sprinkle on top. Cover with foil and bake at 350° for 1 hour.
Mix all ingredients together and put into 9x13-inch baking dish. Bake at 350 degrees for 1 to 1-1/4 hours.
Dip washed and dried chicken in melted butter. Dredge in bowl of dressing mix, the cheese and crumbs. Bake, uncovered, in well-greased baking dish at 350° for 45 minutes or until golden. Serves 4.
Heat oven to 350°. Grease rectangular 13 x 9 x 2-inch baking dish. Layer sausage, mushrooms, onions, tomatoes and cheese in dish. Stir remaining ingredients until blended. Pour over cheese. Bake, uncovered, for 30 to 35 minutes or until golden brown and set. Makes 12 servings.
Brown ground beef and mix with other ingredients. Bake 1 hour at 350° in covered dish.
Line a 9 x 13-inch pan with wax paper. Melt butter or margarine; cool. Mix together and pour into the lined pan the pumpkin, evaporated milk, sugar, cinnamon and eggs. Sprinkle yellow cake mix over mixture. Sprinkle chopped nuts. Pour melted butter over all. Bake in a 350°	oven for 1 hour. After it's baked, wait about 5 to 10 minutes, then turn over while hot onto a serving tray. It may be a little soft when hot, but hardens as it cools. Top with Cool Whip when cool, or before serving.
Mix and let set in tube pan overnight. Bake at 275 for 2 1/2 hours.
Put 1 tablespoon pineapple juice over cheese in saucepan over low heat until melted and completely cooled. Whip the cream and add remaining ingredients.
Mix and add to other ingredients. Hand beat until all are mixed well. Bake at 350° approximately 20 minutes in 13 1/2 x 9-inch pan. Check for doneness with a straw.
Put cottage cheese and crushed pineapple in bowl. Sprinkle powdered Jell-O over top. Stir well. Stir in Cool Whip.
Take Love and Loyalty; mix thoroughly with Faith. Blend with Tenderness, kindness, understanding and Forgiveness. Add Friendship and Hope; sprinkle abundantly with Laughter. Bake with Sunshine. Serve daily with generous helpings.
Pour water over dates. Add next four ingredients. Mix and let cool a little. When cooled, add flour, baking powder and nuts. Pour into a greased loaf pan. Let rise (set) for 20 minutes. Bake in a moderate oven (350°) about 1 hour.
Preheat oven to 450°. Mix apples, parsley, celery and leaves, shallots and juniper berries. Stiff ducks with mixture and sew up cavity.
Combine sugar, syrup and margarine. Add eggs; mix well. Place pecans in unbaked pie shell. Pour in filling. Bake at 325° for 30 to 40 minutes or until center is set.
Saute garlic and beef in oil. Drain fat. Add all remaining stuff, except mozzarella and pasta. Simmer while boiling pasta. Drain pasta and mix with above. Pour into 3 quart baking dish, and top with mozzarella cheese. Bake uncovered at 350 degrees for 25 minutes. Serves 6.
Place all into a bowl; blend well. Spoon into a lightly greased 9-inch pie plate. Bake at 450° for 25 minutes until lightly brown. Cool. Top with whipped cream.
Cook rhubarb, sugar and water until tender. Remove from heat. Add jello and stir until dissolved. Pour into serving dish and chill. Top with Cool Whip, if desired.
Quarter biscuits and shake in a large bowl with cinnamon and sugar. (Let this sit while dissolving other ingredients: then shake again.) Dissolve brown sugar and margarine. When dissolved, add nuts. Grease a Bundt pan. Then place 1/2 biscuits in pan. Pour 1/2 dissolved mixture over them, and then add remaining biscuits and mixture. Bake at 350 for 30 minutes. Serves 10.
Combine ingredients as listed. Turn into buttered 13 x 9-inch pan and bake for 30 minutes at 350°. (This is a good way to use a large amount of extra zucchini from your garden; good for a light summer supper or brunch.)
Beat eggs. Add milk. Add dry ingredients and oil. Mix well. Yields 85 servings.
Cook pinto beans. Saute onions and garlic with the ground beef. Mix all other ingredients into this mixture; add to the cooked beans and cook all together until the flavors are well blended.
Cream butter and sugar. Add eggs, one at a time. Mix all. Add lemon juice last. Pour into unbaked pie crust. Bake 35 minutes at 350°. Use 8-inch pie pan.
Combine crumbs, cheese, salt and pepper. Dip chicken in melted margarine, then in cracker crumbs, being sure to coat each piece heavily. Place chicken in baking dish and bake at 350° for 30 to 35 minutes uncovered. Do not turn chicken.
Drain salmon; remove skin and bones and flake into a bowl. Add remaining ingredients. Shape into a loaf and place in a well-buttered pan. Bake at 350° for 1 hour or until the top is a delicate golden brown and loaf is firm, but still moist and tender. Serve as is or with sauce.
Place the water, bluing, salt and ammonia in a jar and stir thoroughly. Set the coal or briquettes in an old pie tin in a single layer. Pour the solution on top. Put several drops of food coloring on coal (or briquettes), leaving some areas plain. Set it in a quiet place. The next day, you will see gorgeous crystal-formations.
Let Jell-O set until it is almost jelled. Add the cream cheese, nuts, cherries and pineapple. Fold in the ice cream. Chill several hours.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate morsels and walnuts. Pour into pie shell. Bake 1 hour. Remove from oven. Serve warm with whipped cream or ice cream.
Mix and cook the sugar, milk, cocoa and salt on heat until soft ball stage. Take off fire and cool enough to hold in hands. Beat and add the vanilla, butter, marshmallow cream and peanut butter. Pour into buttered greased pan.
Blend first 3 ingredients slowly until well blended. Fold in whipped topping.
Mash potatoes with milk, oleo, salt, pepper and nutmeg until light and fluffy. In another large bowl, mix remaining ingredients. Turn this mixture into a deep 4-inch pie plate. Cover with the mashed potatoes. Bake at 375° for 30 minutes. Makes 6 servings.
Blend cream cheese, powder sugar, pumpkin pie filling and ginger together until well blended. Serve on ginger snaps.
Mix sour cream, soup and Miracle Whip in bowl. Chop shrimp and add. Refrigerate overnight. Serve with crackers.
Mix sugar and oil. Add eggs. Beat well. Combine flour, salt and soda. Add to oil mixture. Stir in vanilla, apples, coconut and walnuts. Mix well. Spoon batter into 9-inch tube pan and bake at 325° for 1 hour and 20 minutes or until cake is done.
Preheat oven to 350°. Place chicken in pan with a little water and bake 30 minutes. Prepare sauce by melting butter and adding onion and browning lightly. In another bowl, mix mustard and catsup, then add all other ingredients. Pour into pan with butter and onion and bring to a boil and simmer at least 5 minutes. When chicken has baked 30 minutes, pour sauce over chicken and bake another 30 minutes. Drain chicken before adding sauce.