HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together chicken, celery, onion, lemon juice, pepper, salt and mayonnaise. Add almonds. Top with Cheddar cheese and potato chips. Bake at 350° for 30 minutes. Can be frozen. When ready to use, thaw thoroughly and then heat through at 350°. (Doubled easily for a big lunch or dinner.)
Preheat oven to 350°. In small bowl, combine flour, baking powder, cinnamon and salt; set aside. In large mixing bowl with electric mixer, beat butter, peanut butter, brown sugar and honey until smooth and creamy. Add eggs and vanilla; beat 1 minute. Gradually stir in flour mixture until well combined. Shape dough into 1 1/2-inch balls. Place on ungreased baking sheet 2 inches apart.
Chop cabbage;	soak and rub in salt water. Rinse and remove excess water. Mix all ingredients together; pour over cabbage. Soak for 2 to 3 hours.
Wash and cut up broccoli and cauliflower. Drain. In bowl, add bacon bits, cheese and sour cream. Stir and refrigerate.
Lightly mix ingredients and form a loaf. Place in shallow pan in oven at 350°. While it is starting to bake, combine sauce ingredients.
Mix flour, cocoa, and sugar. Mix eggs and melted butter and combine with dry ingredients. Add vanilla and pour into pie pan. Bake for 30 minutes at 350°. (The center will be runny when the pie is hot but will firm up as it cools.) Serve with ice cream or Cool Whip.
Put 1 tablespoon olive oil and the margarine in a large skillet that has a lid to fit and cook the onions and garlic until soft. Remove from skillet and reserve. Add the potatoes and saute until tender, turning to brown on both sides. Remove and add to the onions and garlic. Flour the pork chops. Add the rest of the olive oil and brown chops on both sides. Return the potatoes, onions and garlic. Lower heat and add the chicken broth, rosemary, pepper and salt. Cover and simmer 30 minutes, or until chops are tender.
Marinate each vegetable separately with 1/2 teaspoon Russian dressing. Divide sections of large round platter using chopped parsley, chopped pimiento and chopped green peppers. Place vegetables in triangle with point in center of plate. Pile high. Garnish each section differently with small pieces of smoked salmon, finely chopped hard-cooked egg whites, hard-cooked egg yolks forced through a strainer and small pieces of chicken or ham. Serve with Russian dressing.
In large saucepan or Dutch oven bring vegetables and water to boil. Reduce heat and simmer about 10 minutes or until vegetables are tender. Add sausage and bean soup. Heat thoroughly. Makes 6 servings.
Mix together flour, shortening, sugar and salt until forms small peas. Mix together vinegar, egg, water and then add gradually to other ingredients. Cool in refrigerator 15 minutes.
Rinse chicken and pat dry. Combine sour cream, lemon juice, garlic, pepper and Worcestershire sauce. Stir chicken into sour cream mixture to coat. Marinate, refrigerated, for several hours or overnight. Chicken should be completely covered with mixture. When ready to cook, preheat oven to 350°. Remove chicken from marinade, roll coated chicken in cornflake crumbs. Arrange pieces in single layer in shallow pan. Drizzle half melted butter or juices over chicken. Bake for 45 minutes.
Place fillets in a single layer in a well-greased baking dish. Combine salad dressing and tartar sauce. Spread sauce liberally over the fillets. Sprinkle salt and any other seasonings you may wish over this. Crush the potato chips and spread over the fish. Sprinkle the shredded cheese over the chips, and it is ready to bake. Bake at 350° for about 15 minutes.
Sift dry ingredients together. Melt shortening in a large saucepan. Add sugar and blend well. Cool 10 minutes. Add eggs one at a time. Add dry ingredients and vanilla; mix well. Add nuts and chocolate chips. Spread evenly into a well-greased 10 x 15-inch pan. Bake at 350° for 30 to 35 minutes.
Brown meat and onion; drain. Mix with chili. Spread in oblong baking dish. Spread with the sour cream. Lay cheese slices over all of this. Crush Doritos and sprinkle on top. Bake at 400° for 15 minutes. Serve with taco sauce. Good with salad and garlic bread.
Mix first 5 ingredients. Sprinkle a few dried onion chips and a little Tony Chachere seasoning on bottom crust. Pour the mixture in crust. Cover with 2nd crust. Bake at 425° until golden brown (about 40 to 45 minutes).
In a Ziploc bag, mix flour, Bisquick, crackers, onion salt, paprika and sugar. Beat egg and water. Dip chicken in egg, then in mix in bag. Fry until brown. Then place on cookie sheet and bake at 350° for 40 to 45 minutes.
Place butter or margarine in 2-cup glass bowl. Cover and microwave on High 45 seconds or until melted. Stir in soup mix. Combine remaining ingredients in a 4-quart microwave-safe bowl. Pour butter mixture over cracker mixture and toss well to coat. Microwave, uncovered, on High for 5 minutes, stirring twice during heating. Cool. Store mixture in airtight container. Makes about 10 cups.
Spread beans in bottom of dish or pan. Then spread on sour cream. Add cut up tomatoes, green onions and olives. Grate cheese; sprinkle on top.
Beat together oleo, sugar and eggs until mixed. Combine with the Hershey's syrup. Add the flour. Bake on greased and floured cookie sheet in 350° oven for 30 minutes. These are very moist brownies.
Boil the raisins in the water for 3 minutes. Let cool. Add the remaining ingredients. Use 6 round cans (No. 2 cans) or 8 smaller round cans. Bake 1 hour at 350°.
Melt margarine in soup kettle. Cook cabbage and onions in the margarine for 15 minutes. Stir in flour and mix well. Gradually add water while stirring and heat to boiling. Add the rest of the ingredients. Simmer over low heat for 1 hour. Serves 8.
Combine pudding and milk. Add sour cream and 1/2 of Cool Whip. Mix well. Place a layer of vanilla wafers and bananas in bowl. Pour pudding mix over these. Make as many layers as you wish. Top with remaining Cool Whip. Chill and serve.
Heat oven to 375°. Separate dough into 8 triangles. Stretch each slightly. Place 3 slices pepperoni on center of triangle. Top each with a tablespoon of cheese. Roll up, starting at shortest side to opposite point.
Mix sugar, flour, salt and spices together. Stir in pumpkin. Add Milnot, eggs and nuts; beat. Place in shell and bake at 450° for 10 minutes. Reduce heat to 325° and bake for 30 minutes more.
Brown ground beef and onion in small amount of oil. In large pan, add beans, tomato paste, chili powder, meat and onion. Bring to boil. Mash mixture (especially beans) with potato masher and reduce heat to simmer. Cook 30 minutes. Makes 4 to 6 servings.
Mix cake mix as directed except decrease water to 1 cup. Stir in zucchini. Bake in 9 x 13 inch baking pan or 2 (8 or 9 inch) round pans in 350° preheated oven for 37 to 39 minutes. Frost with your favorite icing.
Mix chicken with cream of chicken soup and Stokes green chili sauce; add chopped onion. Line bottom of 13 x 9-inch pan with Doritos. Pour sauce over chips. Sprinkle cheese over sauce. Repeat 1 more layer. Cover top of casserole with cheese. Bake at 350° for 45 minutes.
Layer prepared Jell-O (prepare according to directions on box), alternating with fresh fruit in individual dishes. Top with Dream Whip.
Mix all ingredients together (flour and sugar mixed first). Pour into unbaked pie shell and bake at 400° for 10 minutes, then 300° for 25 minutes. Makes large pie.
Mix flour, oats and sugar and Butter Buds. Save 1 cup for topping. Press into 9 x 13-inch baking dish. Spread pie filling in the middle and top with reserved crumb mixture. Bake at 300° for 45 minutes.
Mix salt, celery seed, mustard, oil and sugar until sugar is dissolved. Pour over cabbage and onions. Refrigerate overnight.
Combine water, shortening and salt in a large mixing bowl. Stir until shortening is melted. Let cool to lukewarm (105° to 115°). Sprinkle yeast over mixture. Stir until dissolved. Gradually add flour, mixing well after each addition. Turn dough out on a lightly floured surface. Knead until smooth and elastic (about 5 minutes). Shape into a ball. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for about 1 hour. Punch down and divide in half. Lightly grease hands and put dough evenly into 2 (12-inch) pizza pans. Makes 2 pizza crusts.
Mix jello and sugar in boiling water. Pour into 13 x 9-inch container. Set in refrigerator for a little while (syrup consistency, not gelled). Add remaining ingredients, then refrigerate.
Beat eggs, milk and sugar together. Stir in pineapple, bread cubes and butter. Bake in casserole dish at 350° for 45 minutes. Serve warm or cold.
Peel and dice enough potatoes to make 4 cups. Cover with water; add salt and cook just until tender. Drain; let cool. Place in a large mixing bowl. Peel and dice eggs. Mix remaining ingredients together. Toss potatoes, egg and dressing gently. Place in airtight container; refrigerate until ready to use.
Combine all ingredients except cheese. Turn into greased baking dish. Bake at 350° for 30 minutes or until set. Put cheese on top and sprinkle with paprika. Good.
Combine strawberry yogurt, milk, cinnamon and salt. Blend gently. Fold in strawberries. Chill. When ready to serve, top each bowl with a dollop of plain yogurt and a dash of nutmeg. Float a slice of lemon on top of each bowl of soup.
Cream butter in large mixing bowl. Gradually add 1/4 cup plus 1 tablespoon sugar, beating until light and fluffy. Stir in vanilla, blending well. Gradually add flour and chopped pecans mixing just until blended. Shape dough into small crescents. Place 2-inches apart on ungreased cookie sheets. Bake at 250° for 40 to 50 minutes. Remove to wire rack to cool completely. Roll in additional powdered sugar. Store in airtight containers. Makes 2 dozen.
Boil noodles. Add in large skillet, butter, garlic, cheese, crab meat and shrimp. Cover for 5 minutes. Add tomatoes and mushrooms. Cover and cook for 20 minutes. Pour over noodles.
Beat sugar and butter until fluffy. Beat in eggs, one at a time, and flour and milk alternately. Add nuts. Bake at 325° in tube pan for 1 hour and 45 minutes. Test with toothpick after first hour and 15 minutes, but the cake is large and will probably take the entire time. Eat and enjoy!
Heat undrained pineapple and jello to boiling point. Stir until jello is dissolved. Set aside until cool. Mix Cool Whip and buttermilk thoroughly. Then add cooled jello mixture and pecans, if desired. Let set until congealed.
Pour cranberries in a 9 x 13-inch glass dish and mash out evenly with spoon. Pour pineapple (not juice) on top and stir. Mix jello according to package and pour over mixture. Stir. Lay pecans on top and chill.
Put sugar, cocoa, butter and milk in saucepan and boil for 1 minute. Remove from heat and add peanut butter. Stir until peanut butter is melted. Add vanilla and stir. Slowly add oats, stirring until well mixed. Roll out foil on table. Drop cookies by tablespoonfuls onto the foil. Eat when cooled.
Drain pineapple and fruit cocktail, reserving juice. Measure juice and add water to make 1 1/2 cups of liquid. Pour into pudding mix. Beat until thickened. Add coconut, marshmallows and bananas. Fold gently. Place in serving bowl and chill.
Combine zucchini, oil, basil and parsley in microwave casserole dish. Microwave 3 minutes on High, stirring once. Cook sausage and onion in skillet; add garlic to taste. Put beans in dish with Parmesan cheese on top.
Make cake mix as directed on cake box. While cake is still warm, poke holes into top of cake. (Suggestion: Use a wooden spoon handle.) Pour coconut cream into each hole slowly. Add Eagle Brand milk to each hole also. Let cake cool. Then add Cool Whip over top of cake. Sprinkle some coconut and pecans over top of cake.
Cook beef and drain. Set aside. Cook bacon. Crumble. Set aside. Saute onion in bacon grease. Mix all ingredients together. Bake in casserole dish at 300° for 1 hour.
Mix ingredients; add salt and pepper to taste. Put in casserole and top with potato chips and dot with butter. Bake at 350° for 20 minutes.
Cream butter and sugar. Add milk and flour alternately, having sifted flour and baking powder together. Add eggs one at a time and beat well. Add extract. Put in loaf tube pan and bake 1 hour at 350°.
Mix together sugar, syrup, water and salt in a 1 1/2-quart dish. Cook at Full power for 20 to 22 minutes or until hard ball stage is reached. Stir 1 to 2 times. While syrup cooks, beat egg whites until stiff peaks form. Gradually pour hot syrup over egg whites while beating at high speed until mixture is thick and candy starts to lose its gloss, about 12 minutes. Add vanilla and nuts and drop on waxed paper by the teaspoon. Makes about 70 pieces.
Make a bottom crust using 1 cup graham cracker or vanilla wafer crumbs mixed with 1/4 cup of white sugar and melted oleo.
Layer on plate: bean dip; avocados and lemon juice; sour cream, mayonnaise and taco seasoning (mixed together); olives; tomatoes and cheese.
Put all ingredients into blender. Cover and blend at high speed for 1 minute, stopping to stir down once. Bake on greased griddle, using 1/4 cup batter for each pancake. Makes 20 (4-inch) pancakes. This is also excellent for waffles. Bake extra waffles and freeze. Reheat in toaster and they are as delicious as freshly made.
Open the bun and lay on a cookie sheet. Put hot pepper Jack cheese on the bun and spread out evenly. Add the pepperoni. Layer it evenly. Add roast beef.
Dissolve yeast in water. Mix together in a large bowl with all other ingredients. Store, covered, in refrigerator overnight. Spoon batter into well-greased muffin tins. Bake at 425° for 20 minutes.
Combine flour, shortening and salt until corn meal like, then add water. Blend together, shape in a ball and flatten. Roll from the center out. Roll thin and larger than pie plate using. No grease is needed in the pan. Set oven at 350°. Bake until golden brown.
Mix all ingredients and refrigerate 1 hour. Roll in coconut. Drop by teaspoon, separating by 1 inch each. Press with thumb a spot in middle of dough.
Mix all ingredients well. Put in casserole dish. Top with grated cheese. Sprinkle crushed potato chips over top. Bake 1/2 hour at 350°.
Cut up 1 package of English muffins into eighths. Place on large cookie sheet.
Dissolve red gelatin completely in 1 cup boiling water in medium bowl, stirring for 2 minutes. Stir in 3/4 cup cold water. Pour into 5-cup ring mold. Refrigerate 2 hours or until set, but not firm.
Prepare as directed. Bake on greased pizza pan for 20 minutes or until done. The longer it bakes the harder the crust. Let cool.
Cream sugar, shortening and eggs. Add bananas. Add sifted dry ingredients alternately with milk and vanilla. Bake at 350° for 35 minutes in 2 layer pans or a 9 x 12-inch pan. Good served warm with whipped cream.
Combine chicken breasts, salt, black pepper, bell peppers, onion and oleo in a large boiler in enough water to provide an adequate amount of broth. Boil until chicken breasts are very tender. Cook over medium heat about 45 minutes. Add uncooked rice (do not use instant). Reduce heat to low and cook, covered, until all broth is absorbed into rice. Stir occasionally but keep covered as much as possible.
Mix all ingredients together and put into a greased 9 x 13 pan. Bake at 350° for 35 minutes.
Cream shortening, sugar and vanilla. Add egg and beat; stir milk in. Sift dry ingredients. Blend into creamed mix. Divide in half. Chill 1 hour. Lightly flour a pastry board surface. Roll to 1/8-inch thick. Cut into desired shapes. Bake on a greased cookie sheet for 6 to 8 minutes at 375°.
Melt butter; add sugar and egg. Mix by hand until blended well. Add water and yeast. Mix well. Add flour all at once and mix. Do not allow this mixture to rise. Put quickly into greased muffin tins.
Marinate chicken wings overnight in mixture of soy sauce and grated ginger. Heat oil and fry wings until well done, dark brown. Cut up bell pepper, onions and tomatoes; add to chicken. Simmer until done.
Drain juice from cherries and pineapple. Add water to make 1 1/2 cups. Bring to a boil and pour over gelatin; blend in cream cheese. Let cool. Add cherries, pineapple, nuts and Coke. Chill until thickened. Yields 12 servings.
Boil chicken and cut in pieces. Mix all ingredients and bake at 350° for approximately 20 to 30 minutes.
Sift dry ingredients into bowl. Add butter, raisins and buttermilk. Mix to blend. Turn onto floured surface and knead from 3 to 5 minutes or until firm. Split in half and shape into 2 round loaves. Place on buttered and floured cookie sheet. Brush with milk and dust with flour. Make an X on top of loaf with knife. Bake until golden (about 1 hour). Cool on rack.
Preheat oven to 375°. Prepare muffin tin with paper liners. In medium bowl, cream sugar and margarine on low speed of electric mixer until smooth. Add milk, egg, 2/3 cup flour, baking powder, cinnamon, nutmeg, vanilla and salt and mix just until thoroughly blended. Gently mix in remaining 2/3 cup flour (batter should still be lumpy). Fold in the blueberries. Fill muffin tin liners 3/4 full (muffins will rise 1-inch above pan). Bake until golden brown, 20 to 30 minutes. Makes 12 muffins.
Mix together and put in greased 13 x 9-inch pan. Melt 1 cup margarine in 1 cup milk and pour over potatoes. Refrigerate overnight covered with foil. Uncover, sprinkle 1 cup cornflakes or Ritz crackers on top. Bake at 350° uncovered for 45 minutes. Serve immediately.
Beat eggs, sugar and oil. Add cake mix. Beat and add apricot nectar; mix well. Pour in greased and floured Bundt pan. Bake 1 hour at 325°. Glaze with confectioners sugar and lemon juice.
Mix apple slices, white sugar and cinnamon; put in a well-greased 9 x 13-inch pan. Mix remaining ingredients; pat on top of apples. Bake 40 minutes at 350°.
In heavy saucepan over medium heat, melt chips and margarine with sweetened condensed milk, water and vanilla. Cook and stir constantly until thickened, about 5 minutes. Serve warm over ice cream. Refrigerate leftovers. Makes about 2 cups.
Mix flour, beaten egg, milk and melted butter. Stir in rice and parsley. Beat until smooth. Drop from spoon into hot chicken stock. Cover. Cook 15 minutes; leave covered during time dumplings are cooking. Do not boil.
Set oven at 375°. Stir together flour, oats, brown sugar and soda. Cut in margarine until mixture is crumbly. Press 2/3 of crumbs in the bottom of 13 x 9 x 2-inch baking pan. Spread with preserves. Sprinkle with remaining crumbs. Bake for 25 to 30 minutes. Cool and cut into bars. Makes 30 bars.
Microwave chocolate and butter in a large bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9-inch pan. Bake for 30 to 35 minutes. (Do not overbake.)
Combine sugar, cornstarch, water, raisins, grated peel and fruit juice. Cook over low heat until thick. Add nuts. Pour into 9-inch lined pie pan. Make lattice top cust; flute edge. Bake in hot oven at 450° for 10 minutes, then in moderate oven at 350° for 20 minutes.
Roll gumdrops and nuts with 1/2 cup flour. Sift remaining dry ingredients together. Cream butter and sugar; add eggs and vanilla and beat until fluffy. Alternately add dry ingredients and milk. Beat for 2 minutes at medium speed on mixer. Fold in gumdrops and nuts. Bake at 325° for 30 minutes, then increase heat to 350° and bake another 30 minutes or until done. Frost with a thin icing. Makes 12 to 16 servings. Beautiful at Christmas using red and green gumdrops.
Melt 1 cup sugar in an iron skillet over medium heat. At the same time, cook the sugar and milk. Test "white" candy in cup of water. When it makes a firm ball, pour melted sugar, a little at a time, stirring constantly. Add some butter and 1 1/2 cups nuts. Drop on waxed paper. When melted sugar is poured onto white candy do so slowly because it will bubble up. Stir fast to keep from sticking or boiling over.
Preheat oven and baking sheet to 375°. Remove pie crust shell from freezer.
Bake at 425° for 10 minutes, then at 350° for 20 minutes. Makes 2 pies.
Cream the cream cheese and sugar. Add cherries, pineapple tidbits and pecans. Fold in Cool Whip and cherry juice. Chill and serve.
Cut one bagel in half. Smear with desired amount of cream cheese. Cut Spanish olives into small pieces and place on cream cheesed bagel. (Bagel can be toasted, if desired.)
Prepare stuffing according to directions. Set aside. In baking dish, put 4 hard-packed mounds of stuffing. Place chicken over stuffing. Season with salt and pepper. Pour in chicken broth.
Preheat oven to 350 degrees. Mix together all except chips. When mixed well, fold in chips gently. Pour into greased bundt pan and bake 30-45 minutes.
In a pot, cook onion in butter until tender. Blend in flour and seasonings. Add milk, stirring constantly; cook slowly until thick. Add cheese; cook until melted. Remove from heat. Add chicken broth and hot water. Blend in broccoli; cook until heated. Garnish with red pepper flakes.
Peel eggplant and cut into finger-size strips. Set aside. Combine flour, baking powder and salt in a small bowl, mixing well. Add milk, eggs and 1 teaspoon vegetable oil, stirring until smooth. Dip eggplant strips into batter. Fry in hot 375° oil until golden brown. Drain on paper towel.
Grease dish liberally with Bertolli light olive oil. Cover the bottom with shallots and rinsed, dried and chopped mushrooms. Place the salmon steaks on top in a single layer. Surround the salmon steaks with rinsed dried mushrooms. Season with salt and freshly ground white pepper. Add the mineral water. Cook in an oven preheated to 375° for 15 minutes or until the fish is just cooked. Carefully remove the skin from the salmon steaks and transfer to a serving plate. Surround with the mushrooms. Cover and keep warm. Strain the cooking liquid into a saucepan. Boil, uncovered, until reduced by two-thirds. Reduce the heat to very low. Beat in the remaining olive oil; add the skim milk and continue stirring one to two minutes. The sauce should have a thickened consistency and look very smooth. Pour the sauce over the salmon and mushrooms and serve.
Mix all ingredients well. Drop by tablespoonfuls onto greased baking sheet. Place 2 inches apart. Bake at 375° for about 11 minutes. Do not overcook.
Combine graham cracker crumbs, sugar and butter; mix well. Firmly press mixture into the bottom of a greased 9-inch spring-form pan. Chill thoroughly. In large mixing bowl, beat cream cheese with mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well each time. Stir in sour cream and vanilla. Bake 1 hour and 5 minutes at 350°. Turn oven off. Allow cheese cake to cool 4 hours. Do not open oven door for the 4 hours. Remove from oven; refrigerate 12 hours. Makes 10 to 12 servings. Much trouble, but really worth it.
Mix the cake mix, butter and 1 egg together. Reserve 1/2 cup of the mixture. Press the remaining mixture into the bottom of a 9 x 13-inch pan. This forms the crust. Mix together the pie mix, eggs and milk. Pour over the crust. Mix the reserved mixture with the sugar, butter and cinnamon. Spoon over the top. Bake at 350° for 45 to 50 minutes.
Mix meat together. Toss in all spices. Add eggs and onion. Soak bread in milk for a few seconds (one slice at a time). Squeeze out excess milk and add bread to meat mixture. Mix everything until spices are blended evenly throughout meat. Make into balls (any size you want). Place on broiler pan and bake in oven at 350° for approximately 30 minutes. This way the excess grease runs into bottom of broiler pan. You may have to do this several times until you run out of meat mixture. Place meatballs in your sauce; cook over medium-low heat for several hours. Don't let sauce burn on bottom of pot. Great for family gatherings.
Put all ingredients in crock-pot. Cover and cook on low for 12 to 24 hours. (High 4 to 6 hours.)
In mixing bowl, cream the shortening for 5 minutes. Add eggs whites. Cream well. Add vanilla. By hand, gradually stir in confectioners sugar. Makes 3 cups.
Mix all ingredients, except bacon, together. Place in a 9 x 13-inch Pyrex pan. Cut bacon in strips and place on top of beans. Bake at 350° for about 1 hour.