HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the chicken, celery, walnuts, lemon juice, salt and pepper. Toss the salad gently to mix. Add mayonnaise and mix lightly. Refrigerate it until well chilled.
Combine first 5 ingredients. Cook and drain noodles. In a 2 quart greased baking dish, pour a layer of ingredient mixture, then a layer of noodles. Continue alternating layers. Top with buttered crumbs. Bake in 375° oven for 30 to 40 minutes. Garnish with minced parsley.
Cut ends off zucchini and slice into 1-inch pieces. Place in a 6-quart saucepan. Add salt, onion powder, garlic powder, white pepper, chicken broth and water. Bring to a boil. Cover and cook over moderate heat until tender, about 10 minutes.
Combine ingredients in order. Shape into sandbakkle tins. Bake in 375° oven until light brown. For easy handling put tins on cookie sheets. Cool before removing from tins.
Sift together flour, baking powder, sugar, soda and salt. Combine egg, milk and salad oil; add to dry ingredients, stirring just until flour is moistened (batter will be lumpy). Bake on hot griddle. Makes about 12 dollar size or eight (4-inch) pancakes.
Mix together in blender. Pour into ungreased 10-inch pie pan. Sprinkle top with nutmeg. Bake at 350° for 55 minutes.
Melt 1 tablespoon of butter or margarine and saute mushrooms for approximately 5 minutes. Set mushrooms aside. In large saucepan, melt 1 tablespoon of butter and saute carrots, celery and onion for 5 to 10 minutes. Add remaining butter to saucepan and melt. Stir in flour. Cook over medium heat for about 2 to 3 minutes. Add chicken and beef broth, a little at a time, stirring constantly. Continue to cook over medium heat. Add milk into mixture, a little at a time, stirring after each addition. Add mushrooms to soup and slowly stir in cream. Add dash of white pepper. (If soup is thicker than desired, add more milk.)
Remove fillets from breast halves. Starting with thinner edge, cut each breast in half lengthwise horizontally, almost all the way through. Open and pound to 1/4-inch. Combine 3 tablespoons soy sauce, sherry and sugar in a large shallow dish. Add turkey, skin side down; marinate 30 minutes. Combine bread, celery, almonds and onions. Blend butter with remaining 2 tablespoons soy sauce; toss with bread mixture until moist and crumbly. Remove turkey; reserve marinade. Spread half of the stuffing mixture on half of each breast half, leaving a narrow border along outside edges; pack stuffing down slightly. Close breasts and secure with toothpicks; brush with reserved marinade. Place on rack in baking pan. Roast at 325° for 1 hour and 15 minutes, or until tender, brushing with reserved marinade every 30 minutes. Remove to serving platter; let stand 15 minutes. Remove toothpicks and cut crosswise into 1/2-inch thick slices.
Place zucchini in colander after shredding. Sprinkle with 1/2 teaspoon salt. Set aside for 30 minutes. Squeeze as much liquid as possible from zucchini with your hands. Reserve.
Crush cookies and mix with melted margarine. Press 3/4 of mixture into bottom of 9 x 13-inch pan. Spread soft ice cream over crumbs and freeze.
For mackerel (in separate bowl), mix together 1/4 cup salt and fresh chopped pepper. Rub on fish; let set overnight.
Combine dry ingredients and set aside. Beat eggs lightly in large bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and flour mixture; stir only until moistened. Pour into 2 greased and sugared 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until done. Cool 10 minutes before removing from pans. Yield: 2 large loaves.
Drain cherries (saving juice). Mix sugar and flour in a saucepan and add cherry juice, coloring and extract. Blend in carefully. Stir in cherries. Let stand while making crusts. Bake 5 minutes at 450°; reduce heat to 375° and bake 30 to 35 minutes.
Saute onion and celery in margarine. Add remaining ingredients except cheese. Pour into buttered casserole dish. Spoon cheese sauce on top or sprinkle on grated cheese. Layer rice and broccoli mixture with grated cheese. Bake at 350° for 15 to 25 minutes. Slivered almonds may be added to casserole for a special flavor.
Mix all ingredients and blend thoroughly. Drop by teaspoonfuls onto a cookie sheet and bake at 375° for 10 minutes.
Combine first 7 ingredients in large bowl. Beat 2 minutes. Pour into 10-inch pie pan. Place one can sliced peaches (drained) over batter. Combine cream cheese, sugar and juice in mixer and pour over peaches to within 1-inch of edge of batter.
Empty cans of corn into baking dish. Mix eggs, sugar, flour and milk well. Add mixture to corn and mix thoroughly. Salt and pepper to taste. Dot with butter. Bake at 325° for 1 hour.
Mix meatballs; form in balls and roll in uncooked rice. Cover with tomato juice and cook at 325° for 2 hours or more. Add more tomato juice during cooking.
In large nonstick skillet, stir-fry pork over medium-high heat, about 4 to 5 minutes. In a large bowl, toss pork with remaining ingredients. Serves 4.
Melt chocolate chips, marshmallows and evaporated milk together in double boiler on low heat. Add walnuts; let cool. Layer vanilla ice cream on crust, then fudge sauce, then ice cream and more fudge sauce until pan is fill. Freeze.
In bowl, combine strawberries, wine and sweetener. Stir and set aside for 30 minutes. Stir thoroughly. In blender, place 1/2 ice and 1/2 strawberry mix; process until smooth. Repeat with remaining ingredients. Pour into bowl and cover. Place in freezer for 3 hours or until slushy. Scoop into glasses and top with whipped topping.
Combine corn meal, salt and pepper; set aside. Combine egg and water; beat well. Drip tomatoes in egg mixture; dredge in corn meal mixture. Lightly coat a 15 x 10 x 1-inch baking pan with cooking spray. Place tomatoes in a single layer in pan. Bake at 450° for 30 to 40 minutes or until golden brown, turning once. Makes 6 servings.
Place roast in deep pan. Cover half way up with water. Cover with foil.	Cook in 325° oven until meat falls off bone, about 3 hours. Cool. Remove fat and bone. Salt and pepper to taste.
Mix well. Press firmly into a greased 7 1/2 x 11-inch pan. Bake in a 450° oven for 10 to 12 minutes.
Preheat oven to 350°. Thaw and drain spinach completely. Mix all ingredients (except pie crust) in large bowl. Fill pie crust shell and bake 40 minutes or until a knife slits the center and comes out clean. Let sit a few minutes before slicing.
Bring to fast rolling boil the tomatoes, water, salt, pepper, oleo and sugar. Combine all dry ingredients; cut in Crisco. Add just enough water to make stiff dough. Roll out thin; cut in 2-inch squares. Roll each square in flour. (This keeps the dumplings from sticking together.) Drop squares individually into boiling tomatoes. Cover; turn to low and cook 15 minutes. Stir occasionally to keep from sticking. They are better made ahead of time and allowed to season. Reheat by placing them in a slow oven.
Combine melted chocolate, oil and sugar. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt. Add to chocolate mixture, mixing well. Chill several hours or overnight. Roll dough into 1-inch balls. Roll each in powdered sugar and roll again between palms of hands. Place 2-inches apart on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes (center will be somewhat soft). Remove from rack to cool. Yields 6 dozen.
Combine all ingredients, except tomato soup and water. Mix well. Shape into small balls about 1 inch in diameter and put in a 1-quart casserole. Combine soup and water and pour over the meatballs. Cover and bake in a moderate oven at 350° for 30 minutes. Uncover and bake 30 minutes more.
Mix sour cream, mayonnaise and taco seasoning together, then layer as listed in a 9 x 13-inch pan. Serve chilled.
Mix Ro-Tel, enchilada sauce, chili and browned ground beef. Layer in casserole dish tortilla chips, mixture, tortilla chips, mixture and top with cheese. Cook at 350° for 30 minutes.
Blend condensed milk, egg yolks, lime juice and food coloring. Pour into baked pastry shell. Beat egg whites until stiff, adding sugar to taste. Spread over filling. Bake at 450° for 5 to 10 minutes or until meringue is browned. Cool and chill. Serves 6 to 8.
Preheat oven to 375°. Blend shortening and sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to egg and sugar mixture. Mix well. Stir in 1/2 cup M&M's. Reserve remaining M&M's for decorating. Drop from teaspoon onto ungreased cookie sheet. Decorate tops of cookies with remaining M&M's. Bake at 375° for 10 to 12 minutes.
Combine all ingredients and pour into lightly greased 11 x 7-inch baking dish. Bake at 350° for 45 minutes.
Combine first 7 ingredients; set aside. Dissolve soda in 1/8 cup hot water. Add to previous mixture. Sift in flour and beat well. Add boiling water. Beat lightly and quickly pour into greased and floured 9 x 13-inch pan. Bake 45 to 50 minutes at 350°.
Boil brown sugar, butter, syrup and salt 5 minutes. Remove from heat and add soda and butter flavoring and stir well. Pour over popcorn. Mix well. Put in oven 1 hour at 200°. Stir every 15 minutes. Cool and put in container.
Cook all ingredients until thick. Pour in jars and seal. I put mine in the jar, seal and cook in hot water bath for 15 or so minutes after boiling.
Mix dry ingredients. Add eggs, oil, vanilla and pie filling. Mix with wooden spoon. Fold in nuts. Pour into greased tube or Bundt pan. Bake at 350° for 1 hour. Do not remove until completely cool.
Mix together sugar, cornstarch and salt. Add orange juice. Cook over medium heat until thick. Beat yolks with fork and add sugar. Add to orange mixture. Cook 1 to 2 minutes. Pour into pie shell. Beat egg whites and sugar to make meringue. Top pie and brown.
In punch bowl, put half of torn up angel food cake, then pour 1 box (do not overbeat) pudding, 1 quart strawberries, 3 bananas and 1 container Cool Whip over that. Repeat all layers and decorate with strawberries. Enjoy!
Put beans in an 8 x 8-inch pan. Put cream cheese slices over chili, then cover with taco cheese. Bake in 350° oven for 20 to 30 minutes, until hot and bubbly. Serve with Fritos dipper chips.
In a heavy 3-quart saucepan, combine sugar, corn syrup, water and a dash of salt. Cook and stir until sugars dissolve. When syrup boils, stir frequently after mixture reaches thread stage. Add margarine when candy thermometer reaches 230°. Add peanuts when temperature reaches soft crack stage (280°). Stir constantly until temperature reaches hard crack stage (300°). Remove from heat. Quickly stir in soda. Mix well.
Combine all ingredients except cracker crumbs and butter. Place in casserole dish. Sprinkle cracker crumbs on top. Melt butter and drizzle over cracker crumbs. Bake in oven, covered with foil, for 20 to 30 minutes. Remove foil to brown. Bake at 350°.
Clean clams under cool water. Open, keeping juice in pan. Add clams, water and butter; simmer about 5 minutes or until clams start to curl. Transfer to buttered casserole dish. Add biscuit topping (6 to 8 to cover clams) and bake at 375° for 20 to 25 minutes, or until biscuits are browned but not doughy underneath.
Mix all ingredients and top with crumb topping of corn flakes. Bake at 375° for 45 minutes in a long, shallow casserole dish. Serves 12 to 15.
Melt margarine. Mix remaining ingredients well. Pour into 9 x 13-inch baking pan. Bake at 350° for 40 minutes.
Arrange chicken on foil lined cookie sheet sprayed with Pam. Brush chicken with olive oil and sprinkle seasonings on chicken to taste. Place in 450° oven and bake until chicken is golden brown.
Combine first 4 ingredients. Cool to lukewarm (105° to 115°). Add yeast mixture. Add eggs. Mix in 4 1/2 cups flour to form smooth dough (beat 50 to 100 strokes by hand). If dough is too sticky, add more flour (it should not stick to sides). Place in an oiled bowl and turn to grease top. Cover and let rise until doubled in size.
Puree strawberries and lemonade in blender. Pour mixture into chilled 6-quart punch bowl. Add 7-Up, ginger ale, club soda, ice cubes and sugar. Stir punch until sugar dissolves. Garnish with orange slices.
Mix all ingredients. Pour over tenderloin and let stand at least 8 hours; turn meat several times while marinating. Baste meat with sauce while baking. Drippings can be used for gravy.
Mix ingredients in large mixing bowl. Pour into casserole dish. Add water until visible. Cover with aluminum foil. Bake 1 1/2 hours at 350°. Stir and serve.
Blend sugar with cornstarch, salt and grated rind and juice. Add boiling water. Let cook long enough to cook the cornstarch; add the butter. Serve warm over Cottage Pudding.
On top of stove, heat the oil to sizzling in cast-iron Dutch oven with lid. Season frozen roast with garlic powder, salt and pepper liberally. Brown on all sides. Add 1/2 cup of water, cover with lid and braise, adding water as necessary. Cook until meat is tender, 2 1/2 to 3 hours. Remove roast. Put vegetables in Dutch oven. Stir and cook until fork tender and caramelized. Replace the roast in with the vegetables and continue cooking about 20 minutes more. Remove meat and vegetables to a platter and from the drippings in bottom of Dutch oven make a rich brown gravy. Thicken with cornstarch and a small amount of water.
Cover bottom of Dutch oven or electric skillet with shortening 1/8-inch deep. Heat shortening. Roll pork chops in flour, salt and pepper. Brown in shortening on both sides and remove. Add onion and simmer until onion is clear. Add potatoes (cut round ways). Place pork chops on top of potatoes and add enough water until it can be seen up around potatoes. Do not cover completely. Cover and cook at medium or low heat until water cooks down to a thick broth, approximately 20 to 25 minutes.
Cut rind of watermelon into 1-inch blocks. Boil in salt water, 1/2 cup salt to 2 gallons of water, for 5 minutes or until tender. Drain, then soak and wash through 3 cold waters. Drain. Combine vinegar, sugar, cloves and cinnamon and cook until clear. Put in hot jars and seal.
Wrap each chicken breast in one piece of bacon. Put dried beef on bottom and sides of baking dish. Lay chicken on top. Mix soup and sour cream. (You can add a touch of milk, if desired.) Pour over chicken. Bake 1 hour at 350°.
Mix all ingredients well and chill for 1 hour. Roll out dough thin and cut into 2-inch strips. Make sure dough is well floured. Drop into boiling broth and cook until done. Do not stir while they are cooking. They cook within 1 hour over medium heat.
Mix together and pour into casserole dish; sprinkle top with paprika. Bake with cover at 350° for 1 hour. Remove cover and put casserole on broil for 3 minutes. Serve hot.
Cream shortening, sugar and eggs. Sift flour, soda and cloves. Add to creamed mixture alternately with cold coffee. Stir in raisins, nuts and apples. Bake in 6-inch tube pan or 9 x 13-inch pan at 350° for 1 hour.
In heavy saucepan over medium heat (or double boiler), heat ingredients until mixture is smooth and boils, stirring. Makes 1 1/3 cup sauce.
Cook the bacon until it's nice and crisp. Drain, cool, crumble and set aside. In 2-3 Tbsp. of the bacon fat, cook the wild rice and mushrooms until the mushrooms are cooked through.
In a large bowl or food processor, combine flour, brown sugar and butter. Mix at medium speed for 2 to 3 minutes. Pat firmly into ungreased 9 x 13-inch pan. Sprinkle pecans over crust. Melt 2/3 cup butter in saucepan. Stir in 1/2 cup packed brown sugar. Boil 1 minute. Pour over pecans. Bake 15 to 20 minutes, or until crust is light golden brown. Remove from oven and immediately sprinkle with chips. Allow chips to melt and swirl to cover. Cool. Cut into 24 bars.
Fry bacon until almost crisp in saucepan. Add okra; fry until tender. Add water, rice, salt and pepper. Cover, turn heat very low. Cook, stirring several times, for 1 hour or until rice is dry. Yield: 4 to 6 servings.
Brown and drain meat mixture. Add soup and cheese. Divide rolls. Place meat mixture on crescent roll; seal edges. Put on cookie sheet and bake at 350° for 15 to 20 minutes. Serve with rice pilaf.
In large bowl, combine sugar, margarine, cream cheese, salt, almond extract, vanilla and egg yolk; blend well. Stir in flour until well blended. Refrigerate dough 2 hours for easier handling. Preheat oven to 375°. On lightly floured surface, roll out dough 1/3 at a time to 1/8-inch thickness. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain, or if desired, brush with slightly beaten egg white and sprinkle with colored sugar. Bake at 375° for 7 to 10 minutes or until light golden brown. Cool for a minute or so, then carefully remove from cookie sheets. Makes 5 to 6 dozen.
Dissolve the raspberry Jell-O in 1 cup of boiling water, then stir in pie filling. Pour mixture into a 9 x 2-inch baking dish and chill until partially set. Dissolve the lemon Jell-O in remaining boiling water.
Mix graham cracker crumbs and 1 stick melted butter together for crust. Cook flour and milk until thick; let cool. Mix sugar, shortening and 1 stick butter together until smooth. Add cooked pudding; spread on crust. Put pineapple on top of this, then put bananas on top of pineapple. Spread Cool Whip on this. Sprinkle with pecans, coconut and cherries.
Dissolve Jell-O with 2 cups hot water. Add 7-Up; let gel partially. Add apples, drained pineapple, marshmallows, bananas and nuts. Gel.
Cut biscuits in 1/2; spread some cheese spread on it and wrap around a little sausage; repeat until all biscuits are done, then bake according to the directions on the can of biscuits.
Heat oven to 350°. Combine all ingredients. Mix lightly, but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour. Drain, let stand 5 minutes.
Heat oven to 375°. Mix both sugars, margarine and egg in mixing bowl with large spoon. Stir together or sift flour, salt and soda; then stir into sugar mixture (dough will be stiff). Stir in chips and nuts; then drop on cookie sheet (ungreased) by rounded teaspoonfuls. Bake until light brown for 10 to 12 minutes. Let cookies cool slightly, then remove from cookie sheet with spatula onto paper towels or cookie racks to cool. Store covered.
Mix ketchup and horseradish to your taste. Pour over cream cheese and spread on crackers.
In a mixing bowl, combine raisins, dates, banana, peanut butter, water, egg and vanilla. Beat until blended. Add oatmeal, flour, and baking soda. Mix to blend thoroughly. Drop by teaspoonfuls onto non-stick baking sheets or onto baking sheets sprayed with cooking spray. Flatten slightly. Bake at 350 degrees for 10 minutes or until browned. Cool on rack. This recipe contains no added sugar. The sweet taste comes from the fruit. Each cookie contains 44 calories. Two cookies count for one bread and one-half fat exchange. One tablespoon of salad dressing can be used in place of the egg. This recipe is great for diabetics.
Melt shortening and cool. Add sugar, molasses and eggs; beat well. Mix together flour, soda, cloves, ginger, cinnamon and salt. Add to first mixture; mix well and chill. Roll into 1 inch balls and roll in granulated sugar. Place on greased cookie sheet 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes 9 dozen.
Cook rice and set aside. Chop onion and bell pepper. Saute in a small amount of drippings until cooked. Combine cooked rice, shrimp, onion, bell pepper and the can of mushrooms in a large rectangular greased 9 x 13-inch casserole. Stir in bottle of Thousand Island dressing. Cover with strips of raw bacon. Cook at 350° for 1 hour, uncovered. Fluff with fork. Serves 8.
Coat narrow strips of sirloin in seasoned flour. Then brown in margarine. Put in casserole dish. Add onions, green pepper, tomatoes, mushrooms, molasses and soy sauce. Mix well. Cover and bake at 400° for 30 minutes. Stir in French-cut green beans. Top with spoonfuls of Tangy Muffin Mix (recipe follows), sprinkled with sesame seed.
Drain pineapple and set aside. Save juice and add enough water to make one cup and set aside. Beat egg yolks, then add sugar, salt and flour to make a paste. Add milk, juice, oleo and vanilla. Cook until thick. Remove from heat and add crushed pineapple. Pour into baked pie shell. Beat egg whites and put on top. Bake in oven at 425° until brown.
Preheat oven to 350°. Dissolve 1 tablespoon cinnamon candies in boiling water. Arrange apples in ungreased 13 x 9 x 2-inch pan. Pour cinnamon flavored water over top. Combine cake mix, brown sugar and butter in large bowl. Stir until thoroughly blended. (Mixture will be crumbly.) Sprinkle crumbs over apple slices. Bake at 350° for 50 minutes or until lightly browned and bubbly. May be served with whipped topping.
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and cream cheese. Mix in egg and only enough reserved flour to make soft dough. On floured surface, knead 4 minutes. Divide dough in half. Roll each half into a 10-inch circle. Cut each circle into 6 wedges. Starting from wide ends, roll up to tip; seal points. Shape into crescents and place on greased baking sheet; cover. Place large shallow pan on counter; half fill with boiling water. Place baking sheet over shallow pan; let dough rise 25 to 30 minutes. Bake at 425° for 10 minutes. Brush with melted margarine. Remove from baking sheet; cool on wire rack. Serve warm or cold.
Dissolve Jell-O in hot water. Stir. Add cranberries and juice. Stir until well mixed. Chill slightly until it begins to jell. Add remaining ingredients. Put into large mold and refrigerate until set.
Dissolve 1 package gelatin in 1 cup boiling water, stirring about 2 minutes. Pour into blender. Add cream cheese. Blend on high until smooth. Pour into 5-cup mold that has been greased. Chill until set, but not firm.
Bring all ingredients, except spaghetti, to a boil. Turn down heat; let simmer for about 45 minutes. Break the spaghetti into about 2-inch pieces. Parboil spaghetti; drain and add to broth mixture. Simmer until done.
Have your butcher cut ribs down length of slab into two pieces so that each half is 2 to 3-inches wide. Cut between the bones to make 6-inch pieces. Trim excess fat from ribs. Place ribs in heavy resealable plastic bag. For marinade, combine 1/4 cup soy sauce, hoisin sauce, 2 tablespoons sherry, sugar, ginger, garlic and five-spice powder in small cup or bowl; mix well. Pour over ribs. Seal bag tightly; place in large bowl. Refrigerate at least 8 hours or overnight, turning bag occasionally. Preheat oven to 350°. Line large baking pan with foil. Place ribs on rack pan, reserving marinade. Bake 30 minutes; turn ribs over. Brush with marinade; continue baking 40 minutes or until ribs are tender when pierced with fork.
Cook pasta. Heat large frypan and add oil, beef or turkey and garlic. Saute until meat is tender; drain excess fat. Add all remaining ingredients, except cheese, for topping and the pasta. Simmer until pasta is cooked. Drain pasta and mix with sauce. Pour into 3-quart baking dish and bake, uncovered, for 25 minutes at 350° or until all is bubbly hot. Enjoy!!!
Combine all ingredients, stir until smooth. Cover and chill. Makes 1 1/4 cups.
Cook ribs in water until done. Remove meat from liquid. Bring to boil sauerkraut in its own juice.
Layer chicken breasts in baking dish. Top with cheese slices. Mix together melted butter and prepared Stove Top stuffing mix. Spread over cheese and chicken. Mix together milk and cream of mushroom soup; pour over top of Stove Top, cheese and chicken. Bake, uncovered, 1 hour at 375°.
Combine icing mix, sugar, vanilla and water in a small bowl. Beat at high speed until stiff peaks form. Transfer mix to larger bowl and, at low speed, beat in confectioners sugar. Fold in nuts. Drop by teaspoonfuls onto wax paper. Top with nuts. Allow to dry on top 12 hours, turning pieces over once or twice. Store in a container.
Dissolve beef bouillon in small amount of hot water. Beat in softened cream cheese and mayonnaise. Add chopped onion. Refrigerate. Serve with raw cauliflower, cabbage, celery or carrots.