HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken with an onion and butter. When done, chop into chunks. Mix together soup, sour cream and broth. Add chicken to mixture and put in 9 x 13-inch dish. Mix cracker crumbs and melted margarine in Baggie and spread on top. Bake 1/2 hour at 350°. Serves 6 to 8.
Mix crushed Oreos with butter.	Spread into greased 9 x 15-inch pan. Spread 1/2 gallon soft vanilla ice cream (or any flavor) on crumb mixture and freeze until firm.
Preheat oven to 375°. Mix cereal and peanuts in large bowl. Heat peanut butter, margarine and cinnamon in 1-quart saucepan over low heat, stirring occasionally until blended. Pour this mixture over cereal and peanuts, stirring until completely coated. Spread in ungreased rectangular baking dish. Bake, stirring occasionally, for 15 minutes. Stir in raisins, spread mixture on a wax paper covered cookie sheet. Let stand at least 2 hours to cool. Then serve as a snack or place in a covered container to use the following day.
Cream butter and sugar. Add vanilla, flour and pecans. Roll into little balls and place on cookie sheet. (Do not greased cookie sheet.) Bake at 300° for 30 to 40 minutes. Remove from oven and roll in powdered sugar. Let cool and roll in powdered sugar again. Yields 6 to 7 dozen.
Mix well. Roll out thin on floured surface. Let dry at least 10 minutes or pinch off to your liking. Put into a pot of boiling chicken broth and 1/2 stick butter. Boil 10 minutes. Make a roux from 1/2 stick butter and 1/4 cup flour. Be sure it is good and smooth before putting into broth. You can add chicken before thickening if you wish; it isn't a must.
Soften cream cheese. Pour boiling water over jello and cream cheese and stir until dissolved (use rotary beater). Add 1 cup cold liquid. (Use liquid from pineapple, adding water to make 1 cup.) Stir well. Add pineapple and pecans. Let jell. Keep in refrigerator.
Cream shortening and sugar. Beat in milk and eggs. Add vanilla, then mix in dry ingredients. Chill dough. Roll about 1/2-inch thick. Sugar tops or frost after cooled. Bake at 350° for 10 minutes.
Combine cream cheese and margarine; beat on medium speed of electric mixer until smooth. Add milk; beat until smooth. Stir in turkey and pepper. Unroll dough and separate into 4 rectangles; press perforations to seal. Spoon 1/2 cup turkey mixture in center of each dough rectangle. Moisten edges of each rectangle with water; bring the 4 corners to the center over filling, pinching edges to seal. Place on an ungreased baking sheet. Bake at 350° for 20 to 25 minutes or until golden. Yields 4. Great for leftover turkey at Thanksgiving!
Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup margarine. Beat with electric mixer until smooth. Place mixture in casserole. Combine brown sugar, flour, 1/3 cup margarine and pecans. Sprinkle on top of potato mixture. Bake at 350° for 30 minutes.
Melt butter. Add sugar. Beat in eggs. Add nuts and chocolate chips. Add dry ingredients. Mix well. Pour into a greased 9 x 13-inch pan. Bake in a 350° oven for 25 to 30 minutes. Cut into squares while slightly warm.
Drain peas. Add chopped onion, salt and pepper. Boil eggs. Cut up in peas, then add mayonnaise to peas. Chill and serve.
Heat oven to 425°. Sift together dry ingredients; stir in corn meal. Add eggs, milk and shortening. Beat until smooth. (Do not overbeat.) Pour batter into greased 9 x 9 x 2-inch pan. Bake in hot oven for 20 to 25 minutes.
Place sweet potatoes in greased 9 x 12-inch baking dish. Combine sugar, cornstarch, salt, cinnamon and orange peel in a pan. Drain apricots and reserve syrup. Stir 1 cup syrup into cornstarch mixture. Cook and stir over medium heat until boiling. Boil 2 minutes, then add apricots, butter, pecans and orange juice. Pour over potatoes and bake uncovered for 25 minutes. Bake at 375°.
Dip nuts in egg white and then in sugar and spice mixture. Spread on cookie sheet and bake at 300° for 30 minutes.
Boil chicken, cool and reserve 2 cups broth. Remove chicken from bones. Cut in bite-size pieces. Place in shallow casserole (3 quart). Combine soup and 1 cup broth. Pour over chicken. Mix butter and 1 cup broth. Stir in stuffing, spoon over chicken. Bake at 400° for 30 minutes.
Prepare ziti and drain. Preheat oven to 350°. Cook sausage until well browned, stirring occasionally. Drain. Remove saucepan from heat, stir in Ricotta, next 3 ingredients and 1/2 the sauce. Add ziti and toss gently to coat well. Spoon mixture into 9 x 13-inch baking dish. Pour remaining sauce over ziti mixture and sprinkle with Mozzarella. Bake 30 minutes. Freezes well.
Combine ingredients. Beat until well blended (use blender). Grease 9 x 9-inch glass pan. Bake at 350° for 25 minutes.
Combine milk, sugar, eggs and sweetened condensed milk. Add 2 teaspoons almond extract. Pour into electric ice cream freezer. Add more milk, if needed, to fill freezer to mark. Yield: 6 quarts.
Thaw broccoli and place in a large mixing bowl with soup and water. Stir in Cheez Whiz and rice. Add onions and celery with salt and pepper. Pour into baking dish and cut margarine into chunks and place over top. Bake for 30 minutes at 350°.
Preheat oven to 350°. Combine flour, dry milk, salt and sugar. Cut in shortening until mixture resembles cornmeal. Mix in egg. Add enough water so that mixture forms a ball.
Mix ingredients and put crumbs and butter on top. Bake in oven at 350° for 30 to 40 minutes.
Slice and butter. Sprinkle with garlic and toast under broiler. Spread tomato sauce and add cheese and other toppings. Broil again until cheese is brown.
Combine, drop mix on greased cookie sheet and cook at 350° for 10 minutes or until slightly browned. Sprinkle tops with sugar while hot.
Pat cookie dough onto round pizza pan and form crust. Bake 18 to 20 minutes at 350°. Let cool. Mix cream cheese and vanilla and spread over crust. Garnish with fruit (kiwi, blueberries, sliced strawberries, bananas and cherries). (Use pie mix variety on the cherries and blueberries.)
Combine all ingredients in blender or food processor. Blend until almost smooth. Cover and chill.
Place first 4 ingredients in large microwavable mixing bowl (4 to 6 quarts). Heat in microwave on High for about 6 minutes until butter and Velveeta are well melted.
Mix together Crisco, sugar and eggs; beat well. Mix together baking powder, soda, salt, cinnamon, nutmeg and cloves with 3/4 cup of flour. Add the remaining 1 cup of flour. Mix with applesauce, oats and raisins. Beat until well mixed. Drop by teaspoon on greased cookie sheet. Bake at 350°. Bake until brown.
In a mixing bowl, combine the first 6 ingredients; beat on low speed for 30 seconds or until moistened. Beat on high for 2 minutes. Pour into 2 greased and floured 8-inch round cake pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Split each layer in half horizontally. Spread the cut side of each bottom layer with 1/3 cup apricot preserves. Replace top and set aside.
In the top of a double boiler, melt chips with milk; cook until thick. Remove from heat and add nuts. Stir and mix well. Place in refrigerator and chill about 1 hour. Drop by tablespoon to form a ring. Decorate with nuts and cherries.
Heat oven to 350°. Grease pan (13x9x2). Mix all ingredients and spread in pan. Bake until golden brown - 25 to 30 minutes. Cut into rectangles about 2 x 1-1/2 inches. Makes 36 appetizers.
Drain off fruit. Cut pineapple in half. Arrange fruit in casserole dish. Heat in pan butter, sugar and sherry. Cool and pour over the fruit. cover and chill overnight in refrigerator. Before serving, heat in 350° oven for 20 to 25 minutes. Uncover to heat, but re-cover to keep hot after baking until ready to serve.
Mix all ingredients together. Put in crust and bake at 325° for 1 hour.
Combine pancake mix and 1 package salad dressing mix; mix well and set aside. Combine club soda, egg and 1 package salad dressing mix; stir well. Dip chicken in club soda mixture; dredge in pancake mixture. Allow chicken to drain 5 minutes.
Crust: Mix and press into Pyrex dish the oleo, pecans and flour. Bake 20 minutes in a 350° oven or until light brown.
Mix first three ingredients together. Form into walnut size balls. Place on an ungreased cookie sheet. Bake at 350° for 6 to 8 minutes. (Be sure to watch, you don't want them to get too done.) Cool. Cream other three ingredients together. Spread between 2 cooled cookies.
Prepare devil's food cake mix as directed, then set aside. Mix cream cheese and sugar until creamy. Add egg and salt; mix well. Then stir in chocolate chips.
Mix together and fold in 1 (9 or 12 ounce) container of whipped topping.
Combine first five items in a bowl and set aside. Put bread cubes in a bowl. Melt butter and pour over bread. Add vanilla and toss. In 1 1/2-quart dish, make alternate layers of rhubarb and bread cubes, ending with buttered bread cubes. Cook in microwave, covered, about 12 minutes or until rhubarb is cooked. Serve warm or chilled with Cool Whip.
Combine potatoes, onions and butter in casserole. Cook, covered, over lowest possible heat for about 4 minutes or until potatoes are almost cooked. Stir frequently. If necessary, add 1 to 2 tablespoons hot water or consomme to prevent scorching. Add rest of the hot water or bouillon. Season with salt and pepper. Simmer, covered, for 5 to 10 minutes or until potatoes are cooked. Sprinkle with bacon and parsley.
Combine sugar, flour, cocoa and salt in medium saucepan. Stir in milk. Cook over medium heat, stirring constantly. Mix a small amount of lukewarm milk and sugar mixture with beaten egg. Set egg mixture aside. Continue to cook milk mixture until it starts to boil and thicken. Stir in egg mixture. Turn heat to low and cook for 2 minutes. Remove and stir in margarine and vanilla. Pour in cooled pie crust. When cool, top with Cool Whip.
Chill coffee. Add a few grains of salt and the ice cream. Beat. Pour into 6 tall glasses. Fill glasses with chilled ginger ale.
Stir sugar, cocoa, salt, milk and vanilla in 1 1/2-quart casserole (it will be lumpy). Put margarine on top. Microwave on High for 2 minutes. Take out and stir until smooth. Put in buttered pan and refrigerate.
Saute mushrooms in butter, cooking quickly. Remove mushrooms from pan. Leave excess butter and juices from mushrooms in pan. Place asparagus in pan; cover. Steam asparagus until tender, about 5 to 7 minutes. Add stir-fry sauce and mushrooms. Heat thoroughly and serve.
In heavy saucepan, over low heat, melt chips with milk, sweetened condensed milk, instant coffee dissolved in water and vanilla. Remove from heat; stir in nuts. Spread evenly into aluminum foil-lined 8 or 9-inch square pan. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store, covered in, refrigerator.
Brown hamburger meat and pour off grease. Add beans and green chili to meat and simmer until hot. Makes 6 servings.
Combine butter, coconut, flour and brown sugar in a saucepan. Cook on medium heat until a rich brown color, stirring frequently. Pour into pie plate and press out to edges evenly with a fork. Allow to cool before filling. Makes 1 (9-inch) crust (8 servings).
Mix all together and put in 9 x 13-inch pan. On top put 2 cups crushed corn flakes mixed with 1/4 cup melted butter. Bake 45 to 60 minutes until golden brown around edges.
Preheat a heavy skillet. Add shortening. When sizzling hot, add popcorn. As soon as it starts to pop, add salt and sugar. Shake vigorously while corn pops so melted sugar will not burn. Empty into large bowl and add a few peanuts.
Mix margarine, flour and peanuts; mix well. Press firmly into a 9 x 15-inch pan. Bake for 20 minutes at 350°. Cool. Combine peanut butter, cheese, sugar and 1 bowl Cool Whip. Mix well with electric mixer and beat until thick. Spread over second layer and let stand until firm. Top with remaining bowl of Cool Whip. Grate candy bar over topping and chill. Store in refrigerator.
Melt corn syrup, brown sugar and butter in saucepan and pour into 9 x 13 pan. Place 6 slices bread on top of the mixture. Sprinkle with cinnamon and sugar. Place 6 more slices of bread on top and sprinkle with cinnamon and sugar. Mix eggs, milk, vanilla and cinnamon together in bowl. Pour over bread. Cover and refrigerate overnight. Bake, uncovered, 35 minutes at 350°. Um, Um, delicious.
Wash and dry chicken. Spread mayonnaise on both sides and dip in cheese crumbs until well coated. Place chicken in 9 x 13-inch pan and shake garlic powder and parsley flakes over. Cover with foil and bake at 325° for 1 1/2 to 2 hours. Can be eaten cold or hot. Better for you than fried chicken.
Mix all ingredients, except chicken. Wash chicken and pat dry. Place in baking pan and pour mix over. Bake 1 1/4 hours at 325°, uncovered. Baste twice.
Heat oven to 325°. Flour and grease a tube pan. Cream together the cream cheese, butter and sugar. Add eggs, one at a time. Add flour, salt and vanilla flavoring. Bake 1 1/2 hours. Enjoy!
In a large skillet or saucepan, heat oil over medium-hot flame. Add onions and saute for 5 minutes, until onion starts to soften, then add celery, carrots and garlic. Cook until veggies start to become tender-crisp. Add rice; stir and coat with juices in the pan. Cook for 2 minutes. Add tomato, spices, herbs and chicken broth. Cover, reduce heat to simmer and cook for 10 to 15 minutes. Add beans and continue cooking until rice is tender and beans are heated through. Stir to keep rice from sticking. Add Tabasco and pepper to taste. Serve hot with crusty bread. This can be a meal in itself or a side dish to barbecue pork or ribs.
In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. Cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and broccoli; heat through. Pour into an ungreased 2-quart baking dish.
Combine the butter, milk, sugar and cocoa in saucepan; mix well. Boil for 1 minute, stirring constantly. Remove from heat. Stir in peanut butter, vanilla and oatmeal. Drop by spoonfuls onto waxed paper. Cool for 1 hour.
Combine molasses, sugar and shortening in 4-quart saucepan; heat to boil. Stir in baking soda. Remove from heat and let cool. Pour into large mixing bowl and add beaten eggs, cinnamon, ginger and salt. Beat well with mixer and gradually add sifted flour to make a workable dough. Cover with wax paper and cool in refrigerator for one hour or more.
Pour solution over peppers. Leave set out for 24 hours, then put in refrigerator. Makes 1 gallon.
Mix sugar and cocoa. Stir in melted margarine. Add beaten eggs and mix well. Then stir in milk and vanilla. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 20 to 25 minutes.
Mix all together and roll into a ball. Roll in chopped pecans or walnuts. Chill overnight. Best served with Triscuits.
Combine soup and cream cheese in large saucepan. Cook over medium heat, stirring constantly, until cream cheese melts. Remove from heat; stir in green beans, water chestnuts, garlic, onion, pepper and cheese. Spoon mixture into a lightly greased 1 3/4-quart casserole. Top with almonds. Bake, uncovered, at 375° for 30 minutes. Yields 8 servings.
Brown meat with garlic, onion and pepper. Cook until onion is transparent. Drain off fat. Put in 2-quart casserole dish after mixing in all other ingredients, except the cheese. Cover; bake for 30 minutes at 350°. Put cheese on top; bake 15 more minutes.
Add jello to boiling water. Add fruit and nuts (juice and all). Pour 1/2 into dish; let set. Spread sour cream on top. Pour in other 1/2; let set.
Scoop 4 to 5 balls of ice cream and keep frozen. Mix corn flakes with cinnamon and sugar. Roll balls in crumbs and freeze again. Beat eggs and dip coated balls in remaining crumbs and freeze until ready to serve. Heat deep hot oil to 350°. Place ice cream on slotted spoon and lower into hot oil for 1 minute. Place in champagne glass or dessert plate. Drizzle with honey and top with whipped cream. Continue to fry balls one at a time.
Combine meat, egg, onion, 3/4 cup cornflake crumbs, barbecue sauce, salt and pepper. Mix. Press meat mixture onto bottom and sides of a 9-inch pie plate. Bake at 400° for 15 minutes. Remove and drain. Reduce oven to 350°.
Preheat oven to 400°. Beat margarine, lime juice, salt, pepper and garlic until smooth. Spread liberally on both sides of fillets; marinate for 1 hour in a Pyrex baking dish. Sprinkle with Parmesan cheese and crushed onions. Bake for 15 minutes, or until just done, depending on thickness of fish. Serves 6 to 8.
Heat oven to 400°. Grease a 10-inch pie plate. Brown hamburger and onions. Drain. Stir in seasoning mix. Spread in plate. Beat milk, eggs and Bisquick until smooth. Pour over hamburger mixture. Bake 25 minutes. Top with cheese. Bake 10 minutes longer. Cool 5 minutes. Serve with chopped tomatoes and lettuce. Serves 6 or 8 people.
Simmer all ingredients together in a saucepan for 10 minutes. Strain and serve hot. Makes 15 cups.
Combine all ingredient except nuts in a saucepan. Boil about 3 minutes until it becomes a syrup-like consistency. Remove from heat and add nuts immediately. Stir until nuts are all coated and no liquid remains. Empty onto waxed paper. Break apart any nuts that are sticking together. Let cool on waxed paper (you have to work fast after nuts are added to hot syrup). After nuts have cooled, package into decorative tins and give as gifts or store for your own use. (Makes great Christmas gifts.)
Bring the pineapple and sugar to a boil. Stir in the Jell-O and remove from the heat. Let mixture start to congeal and stir in the Cool Whip and cottage cheese. Refrigerate.
Combine sweet potatoes, margarine, orange juice and salt; beat until smooth. Add 1 cup marshmallows. Spread in 10 x 6 x 2-inch (1 1/2 quart) baking dish. Top with remaining marshmallows. Melt remaining margarine. Combine with cereal and sugar. Sprinkle with marshmallows. Bake at 350° for 20 minutes or until thoroughly heated. Yields 8 servings.
Cook sliced onion and celery with leaves in butter until cooked, then add chicken broth and cauliflower. Heat to the boiling point. Add light cream. Do not let soup boil after adding the cream. Season to taste.
Cook green pepper, onions, oil and mushrooms until tender. Add water, tomatoes and parsley. Bring to a boil. Add rice last; cook until rice is tender.
Combine first 4 ingredients in a large bowl. Combine vinegar and next 4 ingredients; drizzle over tuna mixture. Toss gently. Cover and chill up to 1 1/2 hours, if desired. Arrange on radicchio and leaf lettuce; serve immediately.
Sift together first 5 ingredients. Add vanilla, vinegar and oil. Pour 2 cups water over all. Mix until all lumps are gone. Bake at 350° for 45 minutes in 13 x 9-inch pan.
Preheat oven to 425°. Melt butter in an 8 or 9-inch skillet. Mix the 5 dry ingredients together. Beat the egg and add to the dry ingredients. Add milk; stir to mix. Pour in heated skillet. Bake in preheated oven for 20 minutes, or until brown.
Blend all ingredients and bake for 1 1/2 to 2 hours in a well-greased and floured tube pan at 325°.
In a large saucepan, cook onions, covered, in butter for about 20 minutes, or until tender. Add condensed beef broth, Worcestershire sauce, 1/4 teaspoon salt and dash of pepper; bring to boiling. Sprinkle toasted bread with cheese; place under broiler until cheese is lightly browned. Ladle soup into bowls and float bread atop. (Or, place a bread slice on soup in each broiler-proof soup bowl; sprinkle with cheese. Broil until cheese is lightly browned.) Makes 6 to 8 servings.
Mix the first five ingredients, then add flour and baking powder. Chill for 10 minutes, covered. Bake at 400° until the edges turn.
Blend cheese and butter. Mix other ingredients and add gradually. Roll thin and cut into desired shape. Bake at 350° for 5 to 8 minutes.
Cook, cool, debone and cut chicken into cubes. Mix bread cubes, margarine and water and pat on bottom of 9 x 13-inch pan. Mix together chicken, green onions, celery, mayonnaise and salt. Spread on top of stuffing. Beat 2 eggs; add milk. Mix well and pour over chicken. Let stand overnight in refrigerator before putting in oven. Spread can of soup over top. Bake 45 minutes at 325°. During last 10 minutes, sprinkle 1 cup of shredded cheese over top.
Combine milk, sugar, Bisquick mix, eggs, butter and vanilla in blender. Blend at low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand for 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cold.
Trim excess fat from meat. Combine flour, salt and pepper. Pound into both sides of meat. Cut beef into thin strips. Place butter in 2-quart casserole. Cook in microwave oven on Full power for 30 seconds or until melted. Add meat. Cook in microwave oven on Full power for 5 to 6 minutes or until meat is no longer pink. Stir in onion and garlic. Cook on Full power for 2 to 3 minutes, or until onion and garlic are tender. Stir in soup, mushrooms, water and tomato paste. Cook on Full power for 8 to 10 minutes, or until meat is tender. Stir in sour cream. Heat on Full power for 1 minute. Serve over noodles or rice. Serves 4.
Brown both meats with 1/4 of a stick of butter. Drain, then add chopped cabbage and 1/4 stick of butter and water as needed to the ground meats. Cook until the cabbage is wilted, about 15 to 20 minutes. Boil the spuds, drain and mash.
Mix flour, sugar, soda, salt and cocoa in a large bowl. (Do not use mixer.) Add coffee and salad dressing. Pour mixture in greased 9 x 9-inch pan. Bake 30 to 40 minutes at 350°. Test for doneness. Frost with Glossy Chocolate Frosting (recipe in cookbook).
Place broken gingersnaps in a large bowl. Combine next 3 ingredients. Add to gingersnaps.
Remove fat and covering membrane from flank steak. Tenderize with fork. Mix ingredients. Lay flank steak in a broiling pan and spread on half of the marinade. Turn and spread with rest of marinade. Cover with wax paper and leave for at least 30 minutes (overnight is best). Broil. Best if served rare to medium. Cut across the grain in very thin slices.
Mix sugars and milk well. Bring to the boiling point, stirring until sugar is dissolved. Cook to 236° or until a small amount when dropped into cold water will form a soft ball. Add butter and cool until lukewarm, then beat until creamy. Add vanilla and nuts and pour into greased pan. When cold, cut into squares. If mixture should curdle, it will be smooth after beating.
Drain cherries and pineapple. Heat juice. Add to Jell-O. Add cream cheese while mixture is still hot. Add the remaining ingredients. Let congeal and serve on lettuce leaf with mayonnaise, if desired.
Cook beef, onion and peppers in large skillet until meat is browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt, chili powder and pepper. Simmer 20 to 25 minutes or until thick. Pour into greased 9 x 9 x 2-inch baking dish. Sprinkle with 6 ounces of Cheddar cheese.
In mixing bowl, combine egg, milk, onion, Worcestershire sauce, salt and pepper. Mix well. Add ground meat and cooked rice; mix thoroughly. Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water until limp, about 3 minutes. Drain. Place 1/4 to 1/2 cup meat mixture on each leaf. Fold in sides. Starting at unfolded edge, roll up each leaf, making sure folded sides are included in roll.
You will also need vegetable oil spray. Do not use vegetable oil spray near an open flame or a heat source. Read and follow directions on can before using.
Mix cornmeal, flour and sugar. Add onions, then milk and egg. Mix well. Drop by spoonfuls into hot fat at 375°. When done, they will float. Put on brown paper to drain. Yields about 24 hush puppies.
In medium saucepan over low heat, melt almond bark, stirring constantly. Stir in peanut butter; remove from heat and cool slightly. Stir in cereal, marshmallows and peanuts; mix well. Drop mixture by heaping teaspoonfuls onto wax paper covered cookie sheets. Refrigerate to set.
In a nonstick skillet, saute garlic and vegetables in olive oil. Add remaining ingredients; cook, covered for 10 minutes or until done. Serve over white rice. Sprinkle with chow mein noodles, if desired.