HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix soup and mayonnaise. Flake chicken and mix with celery, onions, sliced water chestnuts, diced eggs and 1/2 of chips. Pour into buttered casserole dish and top with balance of chips. Can be prepared day before and refrigerated until ready to bake. Bake at 400° for 25 minutes. Serves 12.
Cream butter or margarine and sugar add eggs. Add remainder of ingredients and last fold in bread crumbs. Bake at 350° in 10-inch casserole for 1 hour.
Pack wieners, onions and peppers in a gallon jar. Heat vinegar and spices and pour over wieners. Keep out of refrigerator. These will keep indefinitely. Good to take on camping trips.
Season and boil whole chicken; debone. In a large black skillet, use chicken broth thickened with flour (in small amount of cold water to prevent lumps). Cut up 4 to 5 hard-boiled eggs and add them to the chicken. Salt and pepper to taste.
Saute onions in butter until tender. Add remaining ingredients and simmer 20 minutes. Put soup in bowls. Add toasted garlic bread. Top with Mozzarella cheese and add grated Parmesan or Romano cheese. Brown in oven.
Make cake according to package directions. Fill paper liners in cupcake pans 2/3 full with mix. Mix cream cheese with egg, sugar and salt. Stir in chocolate chips.
In large mixer bowl, combine egg, water and 1/2 cup orange juice. Add bread mix and oats. Stir just until dry ingredients are moistened. Turn mixture into greased 8 x 4 x 2-inch loaf pan. Bake at 350° for 55 to 60 minutes. Cool in pan.
Defrost chopped spinach. Cook pasta according to directions on the box. Heat broth (or wine). Add carrots, pepper, garlic and onion. Saute until wilted slightly, then add mushrooms. Continue to saute until mushrooms are wilted. Add defrosted spinach and simmer. Add the Ricotta and mix well. Remove from heat. Fill each pasta and place into baking dish. Once dish is filled, cover pasta with tomato gravy and sprinkle with cheese. Cover dish and bake at 350° for 30 minutes.
Add boned chicken and mix well. Pour into large casserole pan, that has been sprayed with Pam. Sprinkle with grated cheese and bake at 350° until bubbly and cheese is lightly browned. May be divided into two pans and one frozen for future use.
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Peel, core and slice apples and place in buttered 2-quart glass oblong baking dish. Mix sugar and spices and sprinkle over apples. Drizzle hot water over all.
Mix first 4 ingredients and pour in a casserole dish. Mix next 3 ingredients and pour over first mixture. Bake at 350° for about 45 minutes or top is golden.
Cook carrots, celery and onion in hot margarine in medium size saucepan until lightly browned, about 10 minutes. Add tomatoes, salt, sugar, pepper, pepper sauce and lentils. Cover; simmer for 30 minutes, stirring occasionally. Serve over rice. Makes about 5 1/2 cups.
Sift flour and baking powder. In a mixing bowl, combine all other ingredients and add flour mixture, mixing real well. Drop by tablespoons on top of beef stew, chicken soup or sauerkraut, about 1/2 hour before serving. Cover tightly and steam for 25 minutes. Serve dumplings on or around the stew or whatever. Makes 5 servings.
Cream butter and sugar together. Beat in egg, tea and vanilla. Add oats, coconut and chopped nuts. Mix together flour, baking soda and salt; add to batter. Chill for an hour or more. With lightly floured hands, shape into 1-inch balls and place on baking sheet, 2-inches apart. Flatten with floured fork and place almond in center. Bake 8 to 10 minutes at 350°. Remove from baking sheet while warm.
Cream eggs and sugar; add oil. Combine flour and dry ingredients and add to first mixture. Add vanilla and zucchini; mix well. Grease and flour 2 loaf pans. Fill 2/3 the way up. Bake at 325° for 1 hour. Test with toothpick.
In a Teflon pan, melt the margarine and oil. Add the marshmallows; heat until melted, being careful not to burn. In a large pan, put the popcorn and pour the marshmallow mixture over it. Mix well. Let it set for a few minutes before adding the M&M's. Toss well; press into a greased Bundt pan. Remove after 1 hour. Let it set for a couple of hours before slicing. Use a sharp knife.
Work all ingredients well with hands; form balls (about 1-inch in diameter). Bake at 350° for 15 minutes.
Wrap a piece of bacon around each chicken breast and secure with toothpick. Mix next 4 ingredients and pour over chicken. Bake at 275° for 3 hours.
Mix all ingredients in bowl. Pineapple juice may be added. While chilling, mix one or two times. May use large can of fruit cocktail in place of fruits. Lite or no fat sour cream may be used.
Spray or grease 9 x 13-inch pan. Lay one layer of graham crackers to cover bottom of pan. Mix pudding and milk; add whipped topping. Place half of pudding mix on cracker layer. Cover with another layer of crackers, rest of pudding and more crackers. Refrigerate at least 1 hour until set. Frost. Refrigerate overnight or 24 hours. Cut through all layers and serve small (rich).
Stir egg into warm water. In the dry ingredients, blend shortening, then make a well in the center and pour egg/water into it. Mix, then roll out for pie crusts.
Preheat oven at 350°. Drain cooked beans. Combine beans, soup, pimiento and lemon juice. Turn mixture into a 1-quart casserole. Bake, uncovered, in a 350° oven for 35 minutes. Sprinkle with French fried onions. Continue baking, uncovered, about 5 minutes more or until onions are heated through. Serves 6.
Preheat heavy skillet. Add franks and brown on all sides. Cook celery and onion in broth until it has evaporated. Add to the franks. Add remaining ingredients and cover. Simmer 30 minutes. Serves 2. 350 calories per serving.
Beat together sugar, margarine and eggs. Add bread cubes. Add 1 can crushed pineapple. Mix all together, place in greased casserole with lid. Bake at 350° for 1 hour. Serves 8.
Mix the first 7 ingredients. Melt the Crisco. Melt before measuring and pour over the dry ingredients; mix well. Lightly beat the eggs and vanilla. Mix with dough. Dough will be crumbly. Press into balls about the size of walnuts and bake on greased cookie sheet until lightly brown at 350°.
Dissolve yeast in water in 2 1/2-quart bowl. Add sugar, oil, salt (if you use self-rising, omit salt) and egg. Stir in 1 cup of flour until smooth. Cover with cloth. Place on oven rack over bowl of hot water; let rise 15 minutes. Grease square pan, 9 x 9 x 2-inch. Stir down batter and add 1 1/2 cups flour. Stir until mixed then turn onto floured board (cloth covered nice). Knead 3 minutes. If sticky, knead in 1/4 cup flour. Divide dough into 16 pieces and shape quickly into balls. Arrange in pan and brush tops with butter. Cover with cloth and place on rack over bowl of hot water; let rise 25 minutes. Heat oven to 425° and bake 12 to 15 minutes or until light brown. Remove from pan to wire rack. Brush tops with soft butter.
Mix all ingredients thoroughly. Shape into 1-inch balls. Place about 2-inches apart on lightly greased jelly roll pan. Bake 20 to 25 minutes at 350° or until brown. Serve warm Makes about 7 dozen.
Crush chips slightly. Place half on bottom of baking dish. Next layer	wieners. Combine other ingredients except cheese. Cover with remaining chips. Sprinkle cheese, bake at 350° for 20 minutes.
Put first 3 items in 6-quart bowl. Sift dry ingredients (flour, salt, cinnamon, nutmeg and cloves). Take out 1/2 cup of this and add this to fruit to coat.
Heat oven to 350°. Mix all ingredients, except 1 cup of the cheese, until well blended. Spread in 1 1/2-quart casserole dish. Sprinkle with remaining cheese. Wrap and refrigerate at this point if making ahead. Bake uncovered 25 to 30 minutes until bubbly and cheese melts. Serve hot. Serves 18.
Mix together taco seasoning and picante sauce. Brown ground meat and onion; drain off any fat. Mix in taco seasoning and picante sauce. Simmer about 5 minutes. Layer in large casserole dish as follows: tortilla chips, seasoned ground meat, sour cream, diced tomatoes and finally, grated cheese. Bake at 350° for 20 minutes. Serves 4 to 6.
Combine all ingredients and heat in oven at 350° or microwave. Serve hot with Ritz or Town House crackers.
Place a 6-cup mold in a large shallow baking pan filled with 1-inch of hot water. Place in a moderate oven (350°) for 10 minutes to warm. While mold is warming, heat 1 cup of the sugar in a small saucepan, stirring constantly, until melted and golden. Remove mold from water with pot holder. Pour melted sugar into mold and swirl to coat bottom and sides with the caramel; cool slightly. Beat eggs until foamy in a large bowl. Beat in remaining sugar, milk and salt until blended. Stir in coconut. Pour mixture into caramel-lined mold. Replace mold in water bath. Bake in a moderate oven (350°) for 1 hour or until knife inserted 1-inch from edge comes out clean. (Center will still be soft.) Remove from water bath. Cool on wire rack 10 minutes. Refrigerate until cold.
Mix all ingredients and bake at 250° for 45 minutes, stirring every 15 minutes.
In a large pan, combine sugar, water and coffee granules. Bring to a boil; reduce heat and simmer for 1 hour. Cool and add vodka, brandy and vanilla. Store in a glass container.
Cook hamburger and green pepper (drain); add taco seasoning and Italian sauce. Bring to a boil. Cook rotini and drain; add sour cream and 1/2 cup cheese. Spoon into casserole dish. Pour meat mixture on top of that. Top with remaining cheese. Bake at 350° for 25 minutes.
Cook peanuts, sugar and syrup until mixture is light brown (about 8 to 10 minutes after boiling begins) on medium heat. Remove from heat. Add soda and mix very well. Pour onto lightly buttered cookie sheet to cool. Break into pieces.
Brown meat and add all ingredients except cheese and Doritos. Simmer about 10 to 15 minutes. Layer in casserole dish (oblong). Start with Doritos, then meat, another layer of Doritos and top with cheese. Bake at 350° until hot and cheese is thoroughly melted.
Preheat oven to 400°. Grease muffin pans. Cream sugar and margarine; add eggs and mix well. Blend in sweet potatoes. Sift flour, baking powder, salt and spices. Add to other mixture alternately with milk. Do not overmix. Fold in nuts and raisins. Fill muffin tins 1/2 full. Bake 25 minutes. Batter can be made ahead and stored in refrigerator for 3 to 4 days. Yields 1 1/2 dozen.
Melt 1 stick oleo in oblong pan. Roll dough in rectangle shapes and cut roll in 1/2-inch thick strips (long narrow strips). Roll in butter and cook in oblong pan at 400° for 20 minutes. Sprinkle poppy seeds on top before baking.
In a skillet, cook bacon over medium heat for 5 minutes or until partially cooked. Drain on paper towels. Roll out dough to 1/2-inch thickness. Brush with 1 tablespoon oil. Cut into 1-inch pieces and place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil. Toss to coat. Arrange pieces in a 5 x 9-inch oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled in size. Bake at 350° for 15 minutes. Cover with foil and bake an additional 5-10 minutes or until golden brown. Makes 1 loaf.
In Dutch oven or large skillet, cook and stir meats until brown. Drain fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce. Heat oven to 350°. Stir together cottage cheese and 1/2 cup Parmesan cheese. Set aside 1 cup of meat sauce and 2/3 cup Mozzarella cheese.
In a 1 1/2-quart dish, combine sugar and corn syrup. Stir well together. Microwave on High for 4 minutes. Stir in peanuts. Microwave on High for 3 1/2 minutes or until brown. Be careful not to burn. Stir in butter and vanilla; microwave on High for 1 1/2 minutes. Very hot. Add baking soda and stir gently, until light and foamy. Work quickly, pouring onto lightly greased cookie sheet. Cool 1/2 to 1 hour.
Marinate brisket in first 6 ingredients, refrigerate overnight in pan sprayed with Pam. Cover. Take out, pour Worcestershire sauce over brisket. Cover, cook for 3 hours. Pour barbecue sauce and cook another hour at 275°.
Clean carrots and cut into 1/2-inch pieces. Bring to boil, add butter and seasonings. Simmer for about an hour or until carrots are tender. Increase heat to evaporate excess liquid (about 10 minutes) before serving. Serves 6 to 8.
Soften margarine to room temperature in a large bowl. Add oil and buttermilk and beat on high speed with electric mixer until light and fluffy. Makes about 2 pounds. To keep cholesterol low use corn oil and corn oil margarine.
Mix sugars and shortening. Add eggs, then other ingredients. Mix well. Chill dough thoroughly. Roll dough in flour (about 1/4 to 1/2-inch thick) and cut into desired shapes. Place on greased cookie sheet. Bake at 350° until just ready to brown (approximately 8 to 10 minutes). Frost when cool.
In a cup, dissolve cornstarch in water. In a bowl, dissolve bouillon cubes in boiling water. In a pot, combine onion and butter. Cook slowly until soft. Add cornstarch, bouillon and milk. Cook slowly, stirring often, until heated. Add mace, salt and pepper.
Cook spaghetti according to package directions; drain and keep warm. Combine salad dressing and remaining ingredients in a large skillet; cook over medium heat, stirring often, about 5 minutes or until vegetables are crisp-tender. Pour over hot spaghetti, tossing gently. Yield: 12 servings.
With a pastry blender or knife, cut the margarine into the flour until particles are fine. With a fork, gradually stir in the milk (mixture should be lumpy). Spoon into greased muffin tins. Bake in a 425° oven for 15 to 18 minutes.
Chop onion and saute lightly in margarine. Mash up squash with fork. Combine onion and margarine mixture with slightly beaten eggs. Add cream of chicken soup (undiluted) squash, corn bread, salt and pepper. Mix well. Pour into greased casserole. Bake at 350° for 20 to 25 minutes.
Put Cheez Whiz in microwave to soften. Pour over cooked rice and broccoli. Add mushroom soup (3/4 can, no water) and onion. Place in buttered casserole dish and cover with aluminum foil. Bake at 350° for 25 minutes.
Toss scallops in flour, salt and pepper. Melt butter in medium skillet. Cook scallops 5 minutes, stirring occasionally. Sprinkle with lemon juice. Spoon scallops over bed of rice. Garnish with lemon wedges and parsley.
Bring oleo, cocoa and water to a boil. Pour over remainder of cake ingredients and stir well. Bake 25 minutes at 300°.
Mix pudding and milk. Add Cointreau, Cool Whip and rind. Mix well. (Ideal for dipping or putting on fruit (pineapple, strawberries, bananas and melon.)
Spray 9 x 12 pan with nonstick cooking oil. Place veggies in layers; squash, celery, onions, carrots, green pepper, tomato; repeat process using all veggies. Pour 2 c of partly cooked chicken bouillon broth over veggies. Sprinkle garlic powder, cover with foil and bake for 30 minutes at 350 F oven. If adding cheese, remove foil, sprinkle with cheese and return to oven until cheese browns.
Start by opening can of pineapple slices; drain all juice off. Put Jell-O in a 1 cup measure and add boiling water to make a cup. Stir until dissolved. Pour in the can with pineapple slices. Place in refrigerator until set. Next day cut the bottom from can. Push it through. Slice with the slices. Serve on a bed of lettuce with a scoop of cottage cheese.
Have 3 pounds of ground wild meat with absolutely no fat. Repeat: NO FAT. Mix ground meat with 3 tablespoons of "High Country Fish and Meat Jerky Seasoning" (original flavor). Set overnight in refrigerator, covered.
Mix all ingredients and shape into a loaf. Put in an ungreased dish and cover top with chili sauce. Bake at 350° for 45 to 50 minutes.
Dissolve gelatin in hot water. Stir in frozen limeade or lemonade. Add lime juice and extract. Serve. Pour into bowl over 1 1/2 quarts of cracked ice. Add Sprite. Makes 48 (4 ounce) servings.
In a large skillet, cook ground beef, onion and garlic until meat is slightly browned and onion is tender. Stir in remaining ingredients. Turn into approximately 12 x 9-inch pan with cheese on top and bake at 350° for approximately 45 minutes or until knife inserted comes out clean. Spray pan with Pam for easy serving.
Boil chicken and cut into small pieces. Microwave broccoli packages 6 to 8 minutes or boil until cooked. Place cooked broccoli in 13 x 9-inch dish. Layer chicken on top. In separate bowl, mix cream of chicken soup, mayonnaise, lemon juice and curry powder; microwave 2 1/2 minutes. Pour into casserole. Cover with grated cheese and bake 25 to 30 minutes at 350°.
In medium saucepan, melt margarine over medium to low heat. Add marshmallows; stir until melted. Blend in dry gelatin. Pour over popcorn, mixing well. With buttered hands, form into balls. Makes 12 medium balls. Recipe can be doubled and other flavors of gelatin can be used.
Preheat oven to 450°. Heat oil in skillet. Mix corn meal, flour, sugar, baking powder, salt, egg and milk. Pour oil into corn meal batter and stir. Pour back into skillet. Bake about 20 minutes or until golden brown.
In saucepan, cook onion in butter until tender. Add remaining ingredients. Simmer, uncovered, for 20 to 30 minutes or until sauce reaches desired consistency, stirring occasionally.
Dinner Rolls: Mix first 3 ingredients in large bowl with boiling water until dissolved. Add eggs, then water and yeast mixture, then flour. If you need more flour to make dough medium consistency. Refrigerate overnight. Dinner rolls are made by greasing 2 dozen muffin tins. Then roll into small balls with 2 or 3. Let rise with towel covering rolls for 2 1/2 or 3 hours. Bake at 350° for 10 to 15 minutes, until tops and bottom are brown.
Melt shortening in skillet. Add rice, onion, green pepper and ground beef. Cook over medium heat, stirring occasionally, until rice and ground beef are lightly browned. Add 1 cup water, salt and tomatoes. Cover and simmer for about 30 minutes or until rice is tender.
Drain and flake tuna; boil, cool, peel and chop eggs. Drain picklettes; combine mustard and mayonnaise. Combine. Chill and serve. Enjoy!
Boil the wine and sugar for 5 minutes to form a syrup. Poach the peach halves in the syrup for 5 more minutes, then lift out with a slotted spoon and let cool.
Melt the chocolate chips in double boiler until they are of a smooth consistency. Add the butter and stir into the hot, melted chocolate. Stir in three tablespoons coffee and rum if desired. Separate the egg yolks from the whites. Add the egg yolks to the chocolate mix, one at a time. Beat the egg whites until the mixture is stiff and forms peaks. Mix into the chocolate with a wooden spoon. Pour the chocolate mousse into dessert glasses and leave to set in the refrigerator. The chocolate mousse can be decorated with whipped cream and/or toasted almond slivers. A sinfully rich dessert!
Prepare fruit and vegetables. Mix all ingredients in a bowl. Chill in fridge for 2 hours. Serves 6 to 8.
Marinate fillets in wine and salt for 4 hours. Grease pan. Coat fish in 1 cup bread crumbs. Put in oven dish. Add 1 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup onion. Sprinkle with paprika. Bake at 500° for 20 minutes.
Combine flour, salt, cinnamon, baking powder and baking soda and set aside. Beat sugar, eggs and vegetable oil with mixer until smooth. Slowly add flour mixture (using spoon instead of mixer) until well blended. Add remaining ingredients to flour and sugar mixture.
Sprinkle yeast on water. Add sugar, salt and 2 cups flour, then eggs and cheese. Beat well. Add remaining flour. Knead lightly. Let stand 10 minutes, covered. Divide into 2 loaves and let rise until doubled in bulk. Bake at 350° about 45 minutes. Keep in pans about 10 minutes before removing.
Pour milk over bread pieces and allow to stand at room temperature until bread is moist. Add sugar, eggs and vanilla; stir well. Fold in raisins. Pour into 13 x 9-inch greased dish or pan. Bake at 350° until brown or knife comes out clean when inserted in pudding.
Cream butter and 1 cup of sugar. Separate eggs. Add yolks to butter and sugar. Beat whites; add the 1/3 cup of sugar and beat. Add cream as you blend in flour and egg whites. Cook in 350° oven for 30 minutes.
Pat chicken pieces dry with a paper towel; dip each piece first into seasoned flour, shaking to remove excess flour. Then dip into the egg and back into the seasoned flour. Quickly brown pieces in about 1/4-inch oil on medium-high heat. After both sides of the chicken are browned, place on a broiler pan (to allow the juices to run through) in a preheated 375° oven for 25 to 30 minutes. The chicken is done when juices run clear when chicken is pierced.
De-head shrimp, but do not peel. Place them in a shallow baking dish. Make sauce by melting butter in a saucepan. Add remaining ingredients. Pour sauce over shrimp. Bake 40 minutes at 350°, basting periodically. Serve hot with warm French bread to dip in sauce. Peel shrimp before eating. Serves 4.
Brown meat in 1/4 cup butter. Add onion and saute until transparent. Add tomato sauce and 1 cup water. Salt and pepper to taste. Cover; simmer 45 minutes, until meat is tender. Add mushrooms. Cook until bubbly. Add sour cream. Heat on low. Don't boil! Serve over medium-wide egg noodles.
Scald milk. Mix sugar, flour and eggs together. Pour milk over this and cook until thick. Add butter, vanilla and half of coconut (if desired). Pour into baked pie shells and put meringue on top. Add remaining coconut on top. Brown in 350° oven. Makes 2 pies.
Put first four ingredients in saucepan and bring to boil. Add mixture to the rest of the ingredients and mix well. Pour into well-greased and floured jelly roll pan. Bake at 400° for 20 minutes. Frost with peanut butter frosting given below.
Cook 4 chicken bouillon cubes, onion and celery in 1 quart water. Cook and add the potatoes and mixed frozen vegetables for 30 minutes. Add soup and cheese, cook until cheese melts.
Add spinach to broth. Heat and cook in broth to defrost. Beat the eggs lightly in separate bowl. Add breadcrumbs, thyme and cheese and beat into egg. Makes a thick soup. Drizzle in egg mixture. DO NOT STIR. Simmer three minutes. Separate egg gently with fork. Can also add some browned onion and maybe carrot.
Grease and flour a 9-inch glass pie pan. Be sure all areas are covered. Combine all ingredients in blender or processor for 30 seconds. Pour into pie pan and bake at 350° for 40 to 45 minutes.
Place 1 slice ham and 1 slice cheese on each chicken breast. Roll and secure with toothpicks. Melt oleo. Mix bread crumbs, salt, pepper and paprika. Roll chicken in butter, then in crumbs. Bake at 400° for 40 to 60 minutes.
Combine Mozzarella cheese, cottage cheese, parsley flakes and onions. Mix well. Separate a can of biscuits. Press each to a 4-inch circle. Place 2 tablespoons cheese mixture in each biscuit. Fold over and seal edges. Pour hot meat mixture in 13 x 9-inch pan and top with filled biscuits and sprinkle with Parmesan cheese. Bake 20 to 25 minutes at 375°.
Pour milk over coconut and set aside. Cream butter and sugar; add eggs and beat mixture well. Add milk, coconut and flavoring. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until pie is brown and firm.
Cut chicken into bite size pieces. Mix well with soup, tomatoes and chilies and tapioca. Line bottom of crock-pot with tortillas. Add 1/3 of the	chicken and soup mixture. Sprinkle with onion and cheese. Repeat layers of tortillas, chicken soup mixture, onion and cheese. Cover and cook on low 6 to 8 hours or on high for 3 hours.	Recipe may be doubled.
Heat olive oil and butter in skillet. Add onion and next 3 ingredients. Saute until tender. Remove from heat; stir in artichokes. Spoon into a greased 10-inch quiche dish. Top with mushrooms; sprinkle with Swiss cheese.
Fold tips of wings under to form a triangle. Melt butter in large skillet; add wings and onion. Cook for about 10 minutes or until wings are brown on both sides.
Mix all together and pour into 3 unbaked pie crusts. Bake at 350° until firm.