HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9 x 13-inch pan. Cover bottom of pan with croutons. Combine chicken, onion, celery, salad dressing and salt and pepper to taste. Spoon over croutons and sprinkle on some of the cheese. Place another layer of croutons over chicken mixture. Combine eggs and milk; pour over entire mixture. Spoon soup right from the can over top, another layer of croutons and the rest of the cheese. Bake at 325° for 60 minutes (or until set). Let stand a few minutes before serving.
Put 2 tablespoons chocolate syrup in a tall glass. Fill glass about 1/4 full with club soda or Sprite. Mix well with a spoon. Add 1 scoop ice cream to the glass, then fill with club soda. For kids.
Pour melted butter over graham cracker crumbs and mix well. Press in bottom of oblong cake pan. Mix other ingredients together and pour over crust. Refrigerate.
In a 9 x 13-inch buttered casserole, place alternate layers of thinly sliced onions, crushed potato chips and grated cheese. Pour mushroom soup and milk over the top of the onion mixture and it will cook through. Sprinkle cayenne pepper over the top and bake 1 hour at 350°. This is good with barbecue.
Combine and mix well first 4 ingredients. Add and blend remaining ingredients. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Grease and line baking pan, about 10 x 7 x 2 1/2-inch. Sift flour, salt and spices together. Add sugar. Put 3 tablespoons milk into small pan with molasses and butter or margarine. Melt over low heat. Add beaten egg and stir all into the flour mixture. Beat well. Dissolve soda in the remaining 1 tablespoon warm milk and beat into mixture. Spread evenly in prepared pan. Bake about 50 minutes. Cool in pan. Cut into squares. Yield makes 16 to 20 squares.
Mix vinegar, water and egg together. Cut lard or shortening into flour. Mix together.
Heat oven to 350°. Mix 1/2 cup powdered sugar and butter; stir in Bisquick, nuts and almond extract. Mix in enough water to moisten dough. Shape into 1-inch balls; place on ungreased cookie sheet. Bake until set but not brown, 10 to 12 minutes. Immediately remove from cookie sheet; cool 15 minutes. While warm, roll gently in powdered sugar. Makes about 3 dozen.
Combine all ingredients in a pot and cook for 20 minutes. Add salt and pepper to taste.
Cook 1/2 of the strawberries. Mash with Jell-O and sugar. Let cool. Pour into baked pie shell and top with rest of fresh berries in baked pie shell. Serve with whipped cream or Cool Whip.
Place butter in saucepan and melt over medium heat. Blend in flour, stirring constantly. Add milk and cook until thick. Remove from heat. Add cheese, salt and cayenne pepper. Set aside. Place egg whites in a bowl and attach bowl and wire whip. On speed 8, whip until stiff, but not dry. Remove whites from bowl. Place egg yolks in clean bowl. Attach bowl and flat beater. On speed 6, beat 1 minute. Reduce to stir speed and gradually add cooked cheese mixture, about 30 seconds. Add egg whites and mix 15 seconds longer
Mix oil, melted chocolate and sugar. Blend eggs in one at a time; mix well. Add vanilla. Stir in flour, baking powder and salt. Chill several hours or overnight. Drop teaspoonfuls of dough into powdered sugar. Roll around into balls. Place 2 inches apart on greased sheets. Bake 10 to 12 minutes or until no imprint remains when touched lightly in oven. Makes 6 dozen.
Make pudding according to directions. Set aside in the fridge. Grind up graham crackers until its fine and powdery. Add apple juice until it forms a paste. Place into a pie pan and distribute evenly throughout. Bake at 350° for 10 minutes. Pour in pudding. Enjoy!
Brown meat. Add sauce, soup, milk and chilies. Place alternately in casserole with taco flavored chips. Start with chips; top with 1/2 to 1 cup grated cheese. Bake for 1 hour at 350°.
Cream and pour into greased and floured loaf pans (3). Bake at 300° for 1 1/2 hours.
Mix the sugar and cinnamon. Make buttered toast. Sprinkle mixture over buttered toast. Return toast to broiler. Serve hot.
Melt margarine in skillet. Add cubed bread (brown). Add to rest of ingredients, make into patties and fry in oil.
Mix pudding, milk and Eagle Brand milk until thick. Fold in Cool Whip until well blended. Layer bowl with vanilla wafers, bananas and pudding. Repeat layers until all is gone. Refrigerate.
Combine peas, corn, celery, red bell pepper and green onions in a large bowl. Shake oil, vinegar, honey, lemon juice, salt and pepper in a tightly covered container until well blended. Pour dressing over the vegetables and toss well. Serve on lettuce. Yields 4 servings.
Make a syrup with 3 1/2 cups of sugar, salt and milk. While this is coming to a boil, put the 1/2 cup remaining sugar in a pan until it is light in color. Add syrup mixture to browned sugar while stirring, but stir until dissolved. Remove from heat when forms a ball in cold water. Beat until creamy; add nuts and drop by spoonfuls on wax paper.
Cook, drain and mash squash. Mix mayonnaise, onion and egg together. Add to squash. Put into baking dish and sprinkle with cheese, cracker crumbs and butter. Bake at 350° for 45 minutes.
In medium bowl, combine eggs, sugar, oil and lemon juice. Beat by hand until well blended; add zucchini. Sift together flour, soda, baking powder and salt. Stir into zucchini mixture. Fold in nuts. Bake in cookie sheet at 350°. Frost with Lemon Frosting.
Cook until thick. Add green food coloring and one teaspoon of essence of peppermint. Chill.
Cook barley in 1 1/2 cups beef stock in soup kettle until tender. Add remaining stock, tamari and sherry. Saute onion and garlic in butter until softened. Add mushrooms and salt. Cook until tender. Add vegetables and liquid to barley. Season with pepper to taste. Simmer, covered, for 20 minutes on low heat.
In large mixer bowl, cream cream cheese, sugar, eggs and vanilla; beat until creamy. Pour into crust and bake at 375° for 20-30 minutes; cool completely. Mix sour cream, sugar and vanilla together; pour over cooled cake. Bake at 375° for 10 minutes.
Prepare rotini according to package directions; drain. In a large skillet, cook beef, green pepper and onion over medium heat until beef is no longer pink, drain excess fat. Add tomatoes, bouillon, Worcestershire sauce and pepper. Simmer for 5 minutes; remove from heat, stir in milk, Ricotta cheese, 1 cup of shredded Cheddar cheese and rotini. Pour into a 2 1/2-quart baking dish. Top with remaining Cheddar cheese. Bake covered in 350° oven for 30 minutes. Enjoy!!!!!
Mix shortening and sugar, then add egg and molasses. Sift the dry ingredients and add to first mixture. Using hands roll into balls the size of a walnut. Dip top in sugar and place on cookie sheet. Leave space between each for spreading.
Brown hamburger. Add onion, cooked noodles and other ingredients. Put in casserole. Cook at 350° until fluffy. Makes a large amount, so it can be frozen.
Put first 5 ingredients together and heat in saucepan. Mix peanuts and pretzels (broken into small pieces). Mix with the Cheerios and Rice Chex. Combine the ingredients in a large roasting pan. Stir in the melted butter well. Bake in oven at 225°. Cover for 45 minutes. Stir every 15 minutes. Bake 30 minutes longer without lid. Cool. Pour into containers and store.
Blend well. Serve on hot steaks, chops or fish. An additional garnish of lemon quarters provide more tartness, if desired. Serves 4.
Sift flour; measure, add salt; sift again. Cream butter. Add sugar gradually. Continue beating until light and fluffy. Add egg yolks beaten until thick and lemon colored (unbeaten if electric mixer is used). Beat thoroughly. Add brandy. Beat egg whites until stiff but not dry. Gently fold into egg yolk mixture. Gradually fold in dry ingredients, sprinkling about 1/4 cup at a time over the surface. Beat until smooth (2 minutes with beater at medium speed). Fold in cherries and nuts. Pour into greased Bundt pan. Bake at 300° for 1 hour 20 minutes. Cool 15 minutes in pan.
Mix all dry ingredients and add remaining. Bake in muffin pan for 20 minutes at 400°. Batter will keep 5 to 6 weeks in refrigerator; just use it as you need it.
Mix first four ingredients together. Mix apricot jam with egg yolks. Divide the dough; put 1/2 on cookie sheet. Press down evenly. Spread jam mix on dough. Roll out and cut the rest of the dough into strips. Lay strips over jam. Bake at 350° for 30 minutes.
Mix all together. Fold in 1 medium container of Cool Whip. (Use dry pudding.) Cool for at least two hours before serving.
Boil chickens; debone and save broth. Boil chopped onions in a separate boiler and save to pour over cornbread. Mix corn meal and eggs with enough milk to make batter medium to rather thin. Heat enough oil to cover bottom of skillet and pour some of hot oil in batter. Then pour batter into skillet and bake at 425° until done. May brown under broiler if needed. When cool, crumble cornbread in large roaster pan and pour cooked onions and water over it. Keep adding chicken broth, salt and lots of pepper until desired taste and thickness. Place bits of deboned chicken around in the dressing. Bake in oven at 425° until rather firm.
Combine gelatin and 1/2 cup water. Stir and add the boiling water. Add lemon juice, sugar and pineapple; stir. Set in refrigerator until partially congealed. Add 2/3 of the Cool Whip to pineapple mixture. Stir. Break 1/2 the angel food cake into pieces and layer in a 9 x 13-inch pan. Cover cake with 1/2 of the gelatin, pineapple mixture. Repeat the above with another layer of cake and pineapple. Ice over the top with the remaining 1/3 of Cool Whip. Sprinkle with coconut. Let set overnight. Cut in small cubes.
Mix onion, celery, rice, carrots and soyameat together and put into casserole. Put oil, vegex, water, broth and soup into saucepan and cook for 3 minutes. Pour sauce over casserole and mix gently. Bake in a 350° oven for 1 hour.
Combine eggs and sugar; beat until fluffy. Add oil, zucchini, vanilla and chocolate syrup. Sift dry ingredients together; then add chocolate chips. Add to wet ingredients. Blend well. Grease two 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour.
Place chicken in buttered casserole dish. Salt and pepper chicken; add garlic salt, if desired. Mix soup and water together. Pour over chicken. Sprinkle 1/2 large can Parmesan cheese over chicken mixture. Bake uncovered at 350° for 1 hour and 15 minutes. Serve gravy left in baking dish over noodles.
Cook broccoli in small amount of water until tender. In a small bowl, beat eggs, milk, flour, Accent and salt. Chop broccoli into small pieces and add to egg mixture. Add Swiss cheese. Pour into a 2-quart baking dish. Sprinkle crushed crackers on top. Melt margarine and pour over top of crackers. Bake at 300° about 45 minutes to 1 hour, until knife inserted in center comes out clean. Cook with aluminum foil over top, loosely covered.
Mix these ingredients and pour into a greased pan. Bake about 30 minutes at 350°.
Put all ingredients in a bowl and blend with blender. Slice apples and sprinkle with orange or lemon juice. Dip the apples and enjoy.
Cut potatoes into halves; boil them for 15 minutes, or pressure cook (do not overcook). Remove skin from potatoes. Cut into small (1/3-inch) pieces. Heat oil in frying pan. Put mustard seed and urad dhal in oil. Fry urad dhal until brown (30 seconds). Brown cut onions. Add green peppers, tomatoes and potatoes. Add turmeric powder and salt to taste. Stir entire ingredients; simmer for 2 minutes. Ready to serve.
Preheat oven to 325°. Spray rack of roasting pan with nonstick cooking spray. Cut chicken into serving pieces and remove skin and excess fat.
Mix flour, salt and black pepper. Roll chicken pieces to coat. Brown in a pan of melted butter and shortening. Place browned chicken pieces in a baking dish. Mix remaining ingredients into a large pot and bring to a boil. Pour over chicken pieces. Bake at 400° for about an hour.
In medium bowl, thoroughly combine all ingredients. Chill 2 hours. Serve with assorted fresh vegetables or with assorted crackers. Makes about 2 1/2 cups dip.
Brown ground beef, bacon and onion. Drain off fat. Put in a large kettle and add the beans. Mix catsup, white and brown sugar, garlic salt and vinegar. Mix well and add to beans; stir well. Bake at 350° for 1 hour or can be put into crock-pot.
Heat oil slightly in a heavy, large roaster. Add onions and garlic and saute on low heat until transparent. Add more oil, if necessary. Be careful not to use too much or sauce will be oily. Slowly add tomato paste, blending and frying, until all is added and is darker in color, about 1 hour. Add whole tomatoes and liquid; stir well. Add 1/2 cup sugar (more if you want sweeter sauce). Add salt and red pepper to taste. Add more seasoning after cooking several hours.
Mix first 3 ingredients in plastic bag. Shake biscuits, a few at a time, in bag.
In medium saucepan, saute onion and garlic in butter. Stir in rice, raisins, chicken broth and basil. Bring to a boil; cover and reduce heat. Simmer 20 minutes.
In medium bowl, combine Knox unflavored gelatine and fruit-flavored gelatine; add boiling water and stir until gelatine is completely dissolved. Pour into 8 or 9-inch baking pan. Chill until firm. To serve, cut into 1-inch squares. Makes about 6 dozen blox.
Combine all ingredients. Dust tablespoon of Jell-O on top. Chill thoroughly. Served on lettuce.
Break half cake in bite size pieces. Put in the bottom of a large bowl. Mix Jell-O in 1 cup boiling water. Slice strawberries. Put in refrigerator while making pudding mix. Pour Jell-O mix (half of it) over the cake. Repeat the same procedure for another layer. Put pudding mix over top of cake. Top with Cool Whip. Store in refrigerator until congealed. Sprinkle top with pecans.
Combine first five ingredients in a paper bag. Mix egg and milk in bowl. Dip chicken in egg mixture. Shake in flour mixture. Place in baking pan with butter. Bake for 45 minutes at 375 degrees, turning once.
Boil ingredients for exactly 5 minutes. Add 1/2 teaspoon vanilla and cool. Serve over ice cream with almonds or pecans.
Cream the sugar and oleo until fluffy. Stir in flour. Chill. Roll items into balls and bake 2-inches apart on cookie sheet. Bake at 325° for 20 minutes. Cool and shake in powdered sugar.
Heat oven to 425°. Spray muffin tin with Pam. Combine dry ingredients. Add milk, egg whites, honey (or molasses), oil and other ingredients. Mix just until dry ingredients are moist. Fill muffin cups almost full. Bake 15 to 17 minutes. Makes 1 dozen muffins.
Grease and flour a 9 x 13-inch pan. Combine pecans and coconut; sprinkle in bottom of pan. Pour prepared cake mix over pecans and coconut. Melt margarine and cream cheese together. Add powdered sugar; mix well. Pour over cake batter. Bake for 45 minutes at 350°. Cool; cut into squares.
Let eggs, cream and butter stand at room temperature for 2 to 3 hours. In skillet, cook bacon until brown. Remove and drain on paper towel. Beat together eggs and cream just until blended. Toss hot pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese and parsley. Toss to mix. Season to taste with pepper. Serve at once. Serves 4. The heat from the pasta cooks the eggs.
In large skillet, combine ground meat mix, vegetable juice, uncooked macaroni, green peppers and garlic powder. Cover and cook over medium heat for 30 minutes, stirring occasionally. When macaroni is tender, remove lid from skillet and sprinkle with cheese. Cook, uncovered, over heat for 5 minutes or until cheese is melted. Best if served immediately. Makes 4 servings.
Crumble 1 to 1 1/2 pounds pork sausage into skillet and brown. Pour off some of the fat. Add other ingredients. Cover, lower heat and simmer for about 1 hour or until rice is tender and liquid absorbed. You may add a bit more broth or water, if needed.
Wash vegetables; put through the coarse blade of a food chopper or chop well. Place in a large container, add salt and let stand overnight. The next morning, drain vegetables. Tie pickling spice in a bag. Combine sugar and vinegar and simmer for 2 minutes. Add spice bag and all remaining ingredients with sugar/vinegar mixture and simmer until well seasoned. Remove spice bag, pack vegetables while hot into sterilized jars and seal.
Mix all ingredients together. (Add bread cubes last.) Divide into 3 dumplings. Boil 20 minutes. Cut in 1/2 when taken out to let steam out.
Dissolve yeast in warm water. Set aside. In a large bowl, add together sugar, salt and soda. Warm buttermilk by heating, but not boiling. Cool to warm. Add to sugar mixture. Add yeast. This mixture will foam so beat in 3 cups flour, eggs, and oil until smooth. Add 4 or more cups of flour, one at a time, until you have a batter you can pick up with your hands.
Sift dry ingredients into a large bowl. Add others and beat until smooth. Pour into greased and floured Bundt pan and bake at 350° for 1 hour.
Melt butter over low heat. Blend in sugars, eggs and peanut butter. Mix until almost smooth. Add oats, soda, raisins and chocolate chips. Mix well. Will be sticky. Drop by spoonfuls onto greased cookie sheet. Flatten slightly. Bake at 350° for 15 minutes.
In mixing bowl stir whole wheat flour, baking powder, baking soda and salt. Combine beaten egg, buttermilk, honey and melted margarine. Add to dry ingredients; stir just until moistened. Fold in walnuts and raisins. Turn into greased 9 x 5 x 3-inch pan. Bake at 350° until done 50 to 60 minutes. Remove from pan. Cool on rack. Makes 1 loaf.
In a large bowl, stir dry ingredients, zucchini, nuts and raisins together. In another bowl, beat eggs and oil. Pour over flour mixture and stir until moistened. Turn into greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 1 hour and 30 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes. Makes 1 large loaf or 2 small loaves. Double recipe and it will make 3 nice size loaves.
Using an electric mixer or food processor, beat braunschweiger, chili sauce, horseradish and hot pepper sauce until well mixed. Cover and refrigerate until mixture firms up, approx. 1 hour. In a medium bowl, mash cream cheese and mayonnaise until smooth and spreadable. Turn liverwurst mixture out onto a sheet of foil and mold it into a ball. Using a small spatula, frost with cream cheese mixture. Decorate with sliced stuffed green olives.
Bake cake with no oil and use milk instead of water; let cool. Have strawberries defrosted and ready to go. Mix Cool Whip with strawberries and blend well with electric mixer. Frost cake and refrigerate before you serve. Enough to do 1 (9 x 13) pan or 1 round 2-layer cake. You can also use bananas (banana cake mix or yellow) or pineapple (pineapple cake mix, drained well).
Mix egg whites and salt; whip past frothy stage, approximately 1 1/2 minutes (high speed). Add sugar gradually while beating. Beat until the sugar has dissolved. The meringue should be stiff enough to hold peaks but not dry. Spread on pie to edge of crust. Bake approximately 12 minutes at 375°. Yield: Meringue for 8 (8-inch) pies.
In small saucepan, melt butter. Stir in crumbs. Reserve 1/4 cup for garnish. Pat remaining crumbs on bottom of buttered 13 x 9-inch baking dish. Set aside.
In a large frying pan, saute onions in butter until golden; add meat until browned. Add tomato sauce, cinnamon, salt and garlic; cover and simmer 1/2 hour or until thickened. Cook macaroni in salted water until barely tender (about 12 minutes); drain and rinse under cold water. Drain thoroughly. Butter a 9 x 13-inch pan. Alternate layers of macaroni, meat sauce and cheese. Dust with cinnamon. Pour custard sauce over macaroni.
Boil potatoes with skin on until cooked. Place in cold water. Remove skins. When cool enough, slice into 1/4-inch thickness and place in serving dish. Add all ingredients and mix. Serves 6.
Roll steak in flour seasoned with salt and pepper. Fry quickly, turning once. Add other ingredients and simmer 2 hours.
In a medium bowl, combine gelatin and boiling water. Stir with a rubber spatula until gelatin is completely dissolved. Let mixture cool and add bananas, pecans, strawberries, pineapple. Mix thoroughly and divide in half. Pour one half of the gelatin mixture into a 12 x 8 inch pan and refrigerate until mixture is set (about 1 hour). Keep the remaining gelatin at room temperature. Spread sour cream evenly over set gelatin. Cover sour cream with remaining gelatin mixture. Cover and refrigerate until firmly set (about 1 1/2 hours or overnight).
Mix the bananas with the soda and set aside. Cream the shortening and sugar. Add the eggs. Fold in the flour. Add the mashed banana mixture.* Bake at 300° to 350° for 1 hour in loaf pan.
Combine ingredients. Pour into an unbaked pie shell and bake at 325° or until pie is firm (cooking time about 45 minutes).
Combine first four ingredients; set aside. Brush chicken with skim milk, coat with cereal mixture, and place on nonstick baking pan. Dot cutlet with margarine.
Cut flour and shortening together to form small size peas. Sprinkle in water 1 tablespoon at a time, mixing with a fork until all flour is moistened. Make into a crust.
Saute ground beef. Add all ingredients in a slow cooker. Simmer for 45 minutes or until heated thoroughly. Can substitute any beans for the above with the exception of the chili beans.
Slice onion and cucumbers. Mix mayonnaise, sugar, salt, pepper and vinegar. Pour over cucumbers and onion. Leftover dressing may be re-used. Chill.
Clean shrimp, cook in margarine and add onion. Cook until onion is clear. Add cream of mushroom soup and curry powder. When mixture comes to a boil, turn off heat.
Cook green beans according to package directions, drain and cool. Combine green beans and relish. Chill and serve.
Wash and thinly slice tomatoes. Open and slice the wheat rolls or bread in half and place them on the top of a broiler or jelly roll pan. Place one slice of cheese on the top of each roll half. Place one slice of tomato on top of the cheese and salt and pepper each slice of tomato lightly. Place one slice of precooked bacon on top of the tomato slice. Place the open-faced sandwiches on the top shelf of the oven and set both dials on the stovetop to broil. (To broil, place the pan on the very top shelf of the oven, set the two stovetop dials on broil, and be sure to leave the door cracked open when broiling.) Broil the sandwiches until the bacon is crisp and the cheese is melted. Place the half sandwiches on a serving plate on the serving table.
Brown beef, onion and green pepper until onion is transparent. Drain and set aside. In a large pan, such as a Dutch oven, melt cheese, taco sauce and tomato sauce, stirring until smooth. Add beef mixture. One can keep this warm by putting it in a crock-pot on low heat. Serve with tortilla chips, Doritos, etc.
Place cherry pie filling in bottom of 9 x 13 pan. Spread pineapple over cherry pie filling. Crumble cake mix over cherries and pineapple. Pour melted butter over mixture then top with coconut. Bake at 300° for 1 hour.
Combine brown sugar and cornstarch; stir in vinegar, pineapple juice, green pepper, soy sauce, pimento, garlic powder and ginger. Cook, stirring constantly, until thickened and bubbly. Cook and stir 1 to 2 minutes more. Makes 1 1/4 cups. Serve over chicken, pork or spareribs.
Cook broccoli per directions on package; drain. Saute onions in butter. Add broccoli, soup, cheese, mushrooms, bread crumbs and almonds. Save some almonds to sprinkle on top. Turn mixture into casserole and bake in 300° oven until bubbly.
Preheat electric skillet or frying pan to medium heat. Melt margarine, add garlic and spices and saute for 5 minutes. Add fish. Increase heat to medium-high and cook until halfway done. Add vermouth. Turn fish. Continue cooking until done. Stir in parsley and serve. Makes 6 servings.
Drain apricots, reserving syrup. Sieve apricots; add reserved syrup, if necessary, to make 1 cup. Cream together shortening and sugar; add eggs, one at a time. Beat until light and fluffy. Sift together dry ingredients; add to creamed mixture alternately with apricot mixture. Stir in walnuts; turn into well-greased 9 x 5 x 3-inch loaf pan. Bake in moderate oven (350°) for about 50 minutes. Remove from pan; cool on rack.