HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up chicken and break the bones. Cook until very tender in 3-quarts of water. Add water as it boils away so that when done, there will be 3 quarts of soup. Boil very slowly and when done, remove the meat and bones from the kettle. Pour the soup into an earthen dish and let stand until cold. Remove every particle of fat from stock. Pour into a saucepan and set on stove. Have ready 1/2 cup rice and add to soup.
Mix all together until eggs are blended with other ingredients. Pour into 2 unbaked pie shells. Bake at 350° for 1 hour.
Cook broccoli in salted water for 5 minutes and drain. Mix cream of chicken soup with milk, water and cheese. Stir instant rice and chopped onion into drained broccoli. Put into a 2-quart casserole dish and bake at 350° for 45 minutes. Stir, then let stand 10 minutes before serving.
Wash squash, cut in small pieces; cook in small amount of water until tender; drain thoroughly. Mash and add other ingredients; mix well. Bake in 1-quart greased casserole dish for 30 minutes in medium hot oven at 350° or 400°. Can grate some cheese. Add to mixture.
Scald milk. Mix flour (or cornstarch) together. When milk comes to a slight bubble, stir in flour and 1 cup sugar. Continue to stir while thickening. After sauce thickens, stir 2 tablespoons of sauce with 2 egg yolks, then add this to sauce. Add vanilla to sauce. Place in layers: vanilla wafers, bananas and sauce. Repeat. Top with meringue made from 2 egg whites and 3 tablespoons sugar. Brown.
Mix meat, egg, onion, rice, milk and salt together. Cut core from cabbage, place cabbage in hot water to separate leaves. Place a small amount of mixture into leaves and secure with a toothpick. Lay a few leaves in the bottom of a pan, place rolls on them, and top rolls with a few more leaves. Add soup and water over that. Simmer 2 1/2 hours to 3 hours.
Cream butter and sugar. Add eggs. Sift flour, soda and spices together. Add to first mixture. Add nuts and fruits. Roll into balls. Bake at 350° for 15 minutes.
Combine chicken, 2 cans noodles, soup, broth, onion and celery. Top with 1 can chow mein noodles and cashew nuts. Bake 45 minutes at 350°.
Place ingredients in order listed in a large greased pan. Bake at 325° for 1 hour.
Mix pineapple, pudding and coconut in bowl and then chill. Then mix in whipped cream and marshmallows.
Wash beans well, place in crockpot with water, salsa & onion. Cook overnight on low. The next morning add meat in pot and cook on low until dinnertime. Serve with cornbread. Serves 6.
Sift flour, baking powder and baking soda. Cream lard, sugar and eggs. Alternate dry ingredients with 1 cup of buttermilk. Add shortening to the mixture; stir until well blended. Add mashed bananas and nuts. Pour into 3 greased 9-inch cake pans. Bake for 25 to 30 minutes in preheated 350° oven.
Cream butter and sugar; add egg and milk. Add flour, baking soda and cream of tartar. Chill dough 1 hour. Roll out and cut. Bake at 350° for 10 minutes.
Cook onion, pepper and beef in large deep skillet until beef is lightly brown. Add tomato sauce, corn, olives, garlic and seasonings. Simmer 5 minutes. Add cheese; stir until melted. Pour into greased 10 x 10-inch baking dish. Top with Cornmeal Topping. Bake at 375° for 30 minutes or until bubbly. Serves 6.
Crust: Mix margarine, sugar and crushed pretzels. Bake 8 minutes at 400°. Cool 25 minutes.
Line bottom of an ungreased 9 x 13-inch pan with one layer of whole graham crackers. Mix the 2 packages of instant pudding with the 3 cups milk. Fold Cool Whip into the pudding. Spread half of this mixture on top of crackers in the pan. Add another layer of graham crackers. Put remaining pudding on top and add a third layer of crackers.
Boil raisins in a little water and set aside. Cream shortening and sugar. Add eggs and beat well. Add mashed bananas. Fold in flour, soda and salt. Last, stir in the chopped apple, raisins and nutmeats. Bake at 350° for about 45 minutes. This makes 3 small bread pans of bread.
Mix monterey cheese, 1 cup cheddar cheese, onion, sour cream, parsley, salt and pepper. Set aside.
It is not necessary to saute any item in this recipe. Combine the tomatoes, chicken broth, celery, onions, oregano, rosemary, bay leaves, basil, garlic, black pepper, salt and olive oil. Bring all ingredients to a boil for 2 to 4 hours. Thicken with the dissolved cornstarch. Serve over pasta of your choice. Top with grated Parmesan cheese. You can also add meat or sausage of your choice to the sauce. This sauce can be bottled and frozen for later use. Serves 8 to 10 persons.
Bring to a boil sugar and corn syrup. Stir in peanut butter and Rice	Krispies. Press into oiled 13 x 9 x 2-inch pan. Melt chocolate chips and butterscotch chips over double boiler	or in microwave. Spread over Krispies mixture.	Cut into 2 x 1-inch bars while still warm. Chill in refrigerator for a few minutes to set chocolate.
Mix all dry ingredients. Add eggs, buttermilk and oil. Batter will keep in the refrigerator for 6 weeks and can be baked as needed. Or I prefer making up the muffins and putting them in the freezer. Bake 25 to 35 minutes at 350° in muffin tins or use Pam or paper liners.
Mix ingredients and bake at 350° for 55 minutes or until a knife comes out clean.
Brown seasoned pork chops; put in a shallow baking dish. Dissolve cubes in water; pour over chops. Add rice, green pepper and onion. Put tomato on top just long enough to cook. Sprinkle with paprika.
Mix together beans, peas, onion and pimento. Mix together sugar and vinegar. Pour over the rest of ingredients. Chill overnight.
Mix all ingredients together	(will be a moist ball). Put apples in	greased 9-inch pie dish. Top with dough and bake at 375° for 25 to 30 minutes.
Combine bread cubes, chopped onion and pepper, egg and ground beef together, turning lightly with a fork. Add remaining ingredients, mixing well. Do not stir more than necessary as it tends to make the loaf tough. Shape into an oval loaf and place in shallow baking pan. Bake at 400° for 1 hour. Makes 6 to 8 servings.
Mix sugar and cocoa together. Add milk; stir well. Cook on low to medium heat until boiled, then cook for 20 minutes. Stir occasionally. Remove from stove. Add peanut butter; stir until it gets firmer, then spread on platter.
Mix and cook cornbread mix. Cool and crumble. Add diced tomatoes and chopped pepper and onion. Mix all ingredients with mayonnaise. Keep refrigerated. Will keep up to 1 week.
Cut meat in small pieces. Dredge in flour. Melt butter and brown meat. Add mushrooms, onions, pepper and celery. Add beef stock to cover meat and vegetables. Simmer 2 hours. Then add wine, potatoes, carrots and corn. Cook 30 minutes more.
Mix the ingredients, except for noodles, all together. Bake at 325° (covered) for 3 hours. Cook noodles and add to the mixture until of desired consistency.
Heat oven to 350°. Mix all ingredients in a large bowl. Pour into an ungreased 13x9-inch pan. Bake uncovered until knife comes out clean when inserted, about 60-70 minutes.
Place chicken in pan. Put cup of rice in middle of pan. Pour cans of onion and mushroom soups over rice. Salt and butter chicken, if desired.
Brown hamburger meat and onion. Drain. Add all remaining ingredients except Hamburger Helper. Simmer 20 minutes. Add macaroni and sauce mix from Hamburger Helper. Simmer 15 minutes. This is juicy when served first, but macaroni absorbs juice after standing.
Grease a 9 x 13-inch pan. Spread 1 1/2 packages cookie dough in bottom of pan. Mix cream cheese, sugar and vanilla with mixer. Add 1/2 cup chocolate chips in cream cheese mixture. Spread over cookie dough. Slice other half of cookie dough and put on top. Bake at 350° or until golden brown, about 20 to 25 minutes.
Drain pineapple well and mix with softened cream cheese, pepper, onion and salt; stir in half the nuts. Make a ball. Roll ball in remaining nuts and chill. Serve with crackers.
Arrange fillets in bottom of shallow baking dish. Cover fish with well drained spinach. Combine crackers, cheese and wheat germ (if used). Pour over fish and spinach. Bake, uncovered at 400° for 15-20 Min. Serves 4.
Line bottom of casserole dish with dried beef. Roll chicken breast in ball with bacon wrapped around it, use toothpick to hold. Mix with mixer: sour cream, cream cheese and soup; then pour over the top of chicken and bake at 300° for 1 to 1 1/2 hours. Serve over cooked rice. Sauce will thicken a little. Makes 4 servings or can be doubled for more servings.
Mix oats and boiling water and sit aside. Mix flour with sugar, cocoa, soda and salt. When mixed, add butter, oats mixture and vanilla. Beat until mixed 2 to 3 minutes. Bake at 350° for 35 minutes.
Mix all ingredients together. Roll into small balls the size of a nickel. Flatten with bottom of glass. Bake on ungreased cookie sheet for 10 to 15 minutes or until brown in a 350° oven. Makes 5 dozen.
Preheat oven to 350°. Mix well. Bake 20 minutes or until bubbly and brown on edges.
Saute onion and celery in margarine. Combine all ingredients; stir. Serve in fondue pot for dip with Fritos or serve over cooked rice for vegetable dish.
Cut each Camambert round into 6 wedges. In a bowl combine bread crumbs and sesame seeds. Dip each wedge in beaten egg and then bread crumb mixture. Finish all of the wedges. Heat 2 inches of oil in pan on medium high heat. Deep fry until golden brown. Serve on a toothpick with some juicy strawberries.
In a large mixing bowl, combine all ingredients; toss well to mix. Pour mixture into a well-greased 9 x 13-inch baking dish. Bake, uncovered, in a 375° oven for 35 to 40 minutes.
Preheat oven to 300°. Beat cake mix, oil, sugar, eggs and sour cream together and pour into a well-greased and floured 13 x 9-inch pan. Mix brown sugar, cinnamon, pecans and raisins together. Sprinkle over top of cake batter. With a spoon handle, swirl topping into cake. Bake for 45 minutes to 1 hour or until done. Combine sugar and melted margarine. Add enough warm milk to make a thin glaze. Pour over warm cake.
Cook vegetables halfway according to package directions. Put into a 13 x 9-inch pan. Cover with American cheese slices. Spread crackers and oleo mixture over cheese. Bake 45 minutes at 350°.
Combine sugar and water in saucepan. Bring to boil and boil for 5 minutes, stirring constantly. Cool to lukewarm; add lemon juice and rum. Makes about 1 cup.
Cook and drain broccoli. Saute onion in margarine. Combine all ingredients. Pour in lightly greased 9 x 13-inch pan.	Bake at 375° for 40 to 50 minutes until brown.
Preheat oven to 400°. Grease 12 (1 1/2-inch) muffin cups. In large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in orange juice and peel until flour mixture is moistened. Spoon into muffin cups. Bake 20 minutes.
In small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved (about 3 minutes). Remove from heat and let stand until lukewarm (about 1 minute).
Cream the butter and sugar. Add vanilla and eggs one at a time; beat well. Add part of the combined flour, baking soda and cream of tartar, alternating with milk until all is used. Beat well after each addition. Roll thin and cut with cookie cutter into desired shape. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
Place all ingredients in electric blender and blend until milkshake foams up and ice cube disappears.
Boil sugar and syrup together for 2 to 3 minutes. Beat eggs (not too stiff) and slowly pour the hot syrup into the eggs. Add butter, vanilla and pecan meats. Turn into unbaked pie shell and bake in moderate oven about 45 minutes, or until set.
In a large bowl, stir mayonnaise, vinegar, mustard, sugar, salt and pepper until smooth. Add macaroni, celery, green pepper and onion. Toss to coat well. Chill and cover. Makes 5 cups.
Cook spaghetti and brown the ground beef. Drain the beef and add the sauce. Drain spaghetti. Mix spaghetti with the eggs, butter and Parmesan cheese. Layer the spaghetti in a 9 x 13-inch pan. Next spread the 8 ounces of cottage cheese on spaghetti, next add the meat mixture and then the Mozzarella cheese. Bake at 350° for 20 minutes.
Brown beef. Drain; put in slow cooker. Add chili and cheese cut in small pieces. Chop tamales in small pieces. Add to mixture. Cook until cheese is melted. Can be served hot with chips. This makes a large amount of dip.
Drain juice from clams and pour over vegetables; add enough water to barely cover and simmer, covered, until potatoes are tender, approximately 20 minutes. Then melt butter; add flour and blend. Cook 1 or 2 minutes; add half and half and cook, stirring, until smooth and thick. Add undrained vegetables and clams; heat through. Season with salt, pepper and sugar.
Grease square baking dish. Layer the potatoes, then chicken, then onion. Combine the soup and milk. Pour over the chicken. Bake, covered, at 375° for 45 minutes. Remove cover and bake another 15 minutes. Serves 4.
Make night before. Spray Pam on dish (8 x 8-inch or similar size). Break bread in small pieces and lay on bottom of dish. Layer sausage on bread. Layer cheese. On the side, mix milk and eggs. Pour milk and eggs mixture over casserole. Leave in refrigerator overnight. Bake at 350° for 30 minutes in the morning.
Put tomatoes in a bowl. Shake together remaining ingredients in a jar; pour over tomatoes and let marinate for at least 1 hour.
Peel pears and core. Put through food chopper. Mix ingredients and boil until thick and clear. Pack in jars and seal.
Cut fryer into parts; wash and drain. Add seasoned salt, hot sauce, black pepper and red pepper. Batter chicken in flour mixture. Drop pieces into hot Crisco oil. Cook until golden brown.
Mix wafer crumbs, nuts and sugar. Pour in orange juice and butter, stir. Roll in coconut and powdered sugar.
Cook chicken; remove from bones. Add corn, lima beans and onion. Season with salt and pepper. Add the eggs when done.
Combine grape juice, ice cream and yogurt in an electric blender container; cover. Whirl until smooth. Pour into 2 tall glasses. Serve immediately. Garnish with grapes.
Shred small heads of cabbage. Mix all the ingredients (except the cabbage) in a jar. Shake well and pour over shredded cabbage. Let set for 2 hours, then serve.
Mix first 4 ingredients together until smooth. Place muffin liners in tins. Place 1 vanilla wafer in each tin liner. Fill 3/4 full with cheese mixture. Bake for 10 to 12 minutes at 375°. Let cool. Top with fresh fruit or the filling of your choice. Chill.
Preheat oven to 350 degrees. Measure flour out and add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9 X 9 X 2 inch pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy looking crumbs. Serve blondies warmed so they will be soft with ice cream and maple butter sauce, the recipe of which follows.
Dissolve jello in water. Add vinegar and salt. Let cool. Then fold in remaining ingredients. Let set until firm.
Brown hamburger meat. Then add can of soup and a little water. Heat to simmer for five minutes.
Combine sugar, 1/2 cup butter, cocoa and egg and bring to a boil. Add crumbs, coconut and nuts. Press in a buttered 9 x 13-inch pan. Cool. Mix the cream, 1/2 cup butter, powdered sugar and vanilla. Spread on top of crust. Melt chocolate chips on top.
Mix as normal. Keep in refrigerator overnight. Flour enough to roll out. Cut cookies and bake in moderate oven 8 to 10 minutes.
In large bowl, cream oleo; add sour cream, eggs and muffin mix. Mix all ingredients together. Put into greased casserole dish. Bake at 350° for 1 hour.
Mix all ingredients except bread crumbs in a casserole. Place crumbs or Fritos on top and bake at 350° for 25 to 30 minutes.
Remove chicken skin from chicken and debone. Cut into bite-size pieces. Dredge chicken in cornstarch and cook quickly in hot oil in a large skillet. Chicken will get opaque. Add green pepper and onion, stirring for 3 minutes. Mix chicken stock, salt, sugar, soy sauce and pineapple. Pour over chicken mixture and heat. Blend cornstarch with juice and add to skillet, stirring until the sauce is thickened and clear. (I usually add about 8 whole cherries at this point, for extra color and flavor.) Serve over hot rice.
Cream together powdered sugar and 1/2 cup peanut butter. Set aside. Place the other ingredients in saucepan. Cook until thick. Place 2/3 cup of peanut butter mixture in bottom of pie shell. Spread filling on and sprinkle with rest of peanut butter mixture. Bake at 350°.
Bring sugar, cocoa, butter and milk to a boil. Boil 1 minute. Remove from heat. Add peanut butter, vanilla and oats. Mix thoroughly. Drop by spoonfuls on wax paper.
Preheat oven to 375°. Set out but do not grease a 10-inch tube pan. Sift flour and 1/4 cup sugar 3 times; set aside. In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add remaining cup of sugar. Continue beating until very stiff peaks form. Sift about 1/4 of the flour mixture over egg whites and gently fold. Repeat with remaining flour mixture, 1/4 at a time; fold in flavoring. Spoon batter in tube pan. Run knife through batter to eliminate air pockets. Bake in lower third of preheated oven for 35 to 40 minutes. Invert pan. To remove, run knife up and down between cake and pan to loosen it. Makes 16 servings. Calories: 126 per slice. Serve with fresh strawberries and whipped cream or whipped topping.
In large skillet saute onion and garlic in olive oil until transparent. Stir in bread crumbs, blending well to absorb oil. Add green beans, artichoke hearts and cheese. Combine thoroughly yet gently. Heat slowly to soften cheese. Season to taste with salt and pepper.
Layer the ingredients in order given. Spread mayonnaise, "sealing" to the edge of the bowl. Cover and chill 24 hours. This will keep several days if refrigerated and not stirred.
Mix Jell-O as directed. Add pineapple, sliced bananas, pecans and sugar. Chill in refrigerator overnight and then top with Dream Whip.
Mix all ingredients except pecans and parsley in a bowl. Mix thoroughly. Chill about 1 hour until firm enough to work with. Shape into ball (or 2 small balls) and roll in pecans and parsley.
Sift flour, measure and sift again into a mixing bowl. Cut in cream cheese and butter. Roll into a ball and chill for about 2 hours. Roll out dough 1/8-inch thick and cut into 2-inch rounds. Put about 1/4 teaspoon anchovy paste in the center of each round. Moisten edges and press together, turnover fashion. Prick tops. Place on a baking sheet and chill until serving time. Then bake in a moderately hot oven (375°) for 10 minutes. Serve at once. Makes about 5 1/2 dozen.
Let cream cheese soften at room temperature. Beat with brown sugar, cinnamon, nutmeg, ginger and salt. Add eggs, one at a time, beating well after each one. Stir in canned pumpkin, milk and vanilla; mix well. Pour into the unbaked pie shells. Bake at 375° for about 45 minutes. Cool and store in fridge until ready to serve. Top with whipped cream.
Mix all ingredients except coconut and beat 4 minutes. Fold in coconut. Bake in tube cake pan or Bundt pan at 350° for 45 to 55 minutes.
Boil chicken until tender. Save broth. Mix all ingredients together. Pour in 9 x 13 inch baking dish. Add salt and pepper to taste. Pour crust on top and bake at 350 degrees for 1 hour or until brown.
Combine all ingredients except 1/2 cup wine. Mix well and let stand awhile to marinate. Shape into bite-size balls. Brown in small amount of oil. (Don't overbrown or they will get tough!) Drain cooked meatballs thoroughly on paper towel. Before serving, place in casserole or chafing dish and add remaining wine. Heat thoroughly in 350° oven.
Break broccoli and cauliflower into small bite size pieces. Add onion, cheese and bacon. Mix all with dressing.
Preheat oven to 350°. In saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and mix well. Stir in sugar, flour, salt, vanilla and milk. Stir until smooth. Add pecans and pour into 2 deep dish pie shells. Bake at 350° for approximately 50 minutes or until well set. (It does not have eggs in it.)
Melt butter. Stir in flour, salt and pepper. Cook until bubbly. Gradually add milk. Cook until thickened. Stir in cheese until melted. Add macaroni. Stir to coat. Sprinkle with paprika.
Add cranberry juice to sugar. Stir until dissolved. Add pineapple juice. Chill. Put in punch bowl. Add ginger ale and serve.
Layer spinach, eggs, onions, bacon and peas. Seal with dressing of sour cream, salad dressing and Ranch dressing. Top with Swiss cheese and refrigerate.
Wash zucchini and cut into 1/4-inch slices. Cook in small amount of salted water until soft. Place in casserole. Combine milk, egg and cheese. Pour over zucchini. Dot with butter. Bake in a hot 400° oven until cheese is melted and the top nicely browned. Serves 4.
Soak bread crumbs in the milk; add salt, pepper, onion and eggs. Add ground beef and pork, olives and celery; mix well. Shape into loaf in baking dish. Pour mixture of butter, chili sauce and water over top of meat loaf. Bake at 475° for 15 minutes. Reduce heat to 375° and bake for 1 hour.
Shake chicken pieces in a bag with seasoned flour. Heat oil in skillet; saute chicken, turning once to brown. Combine remaining ingredients and pour over chicken. Cover and cook slowly 40 to 45 minutes or until chicken is tender. Makes 4 to 5 servings.
Mix brown and white sugars together. Cream butter until soft. Add sugars gradually. Add egg, peanut butter, salt and soda. Beat until creamy. Sift flour before measuring; re-sift and add to batter. Mix well. Add vanilla. Roll dough into small balls. Place on greased cookie sheet and press down with fork. Bake at 375° for 15 minutes. Makes 60 medium size cookies.
In pot, bring to a boil over medium heat, corn syrup and sugar. Take off of stove and add peanut butter and corn flakes. Mix well and drop candy mixture onto waxed paper. Makes about 40 pieces.
Combine ingredients and mix well. Pat meat into the bottom and pinch, fluting, around the edges of a greased 9-inch pie pan. Bake 10 to 15 minutes before adding the filling.
Cook broccoli, leaving a little crunchy. Make a roux with butter and flour. Add roux to milk, cream and bay leaf and cook until thick. Using half of the broccoli, whirl cooked mixture in blender after adding herb salt and vegetable cubes. Chop remainder of the broccoli and add to soup. Heat to serving temperature. Sliced, stuffed olives can be used as a garnish. Float them on top with their little red eyes showing. Serves 4.
Sift together flour, baking soda, baking powder and salt. Add this to cream mixture. Shape into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten with fork (crisscross). Bake at 350° for 10 to 12 minutes.
Cut meat into serving sizes. Dredge in lightly seasoned flour. In a skillet, brown meat on both sides. Place in a crock-pot. Blend soup and water. Add to crock-pot. Cook.
Mix dry cake mix, 1 egg and oil until crumbly; reserve 1 cup of dry mix. Pat remaining mix lightly into an ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°. Beat cream cheese, sugar and lemon juice and 1 egg until smooth and light. Spread over baked layer. Sprinkle with reserved crumb mix. Bake 15 minutes longer. Cool. Cut into bars.
Cook all ingredients in 1 1/2-quart saucepan over medium heat 4 to 5 minutes, stirring vigorously until mixture forms a ball. Remove dough from saucepan and let stand on counter for 5 minutes. Knead dough about 30 seconds or until smooth and blended. Cool completely. Store in airtight container in refrigerator.
Prepare orange Jell-O as directed. Set aside until cool. Add remaining ingredients and chill until serving.
Mix all ingredients together. Pour into a greased Bundt or tube pan. Bake at 350° for 50 to 60 minutes. Let the cake cool completely before turning it out of the pan.