HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken and take all meat from bones. Dot bottom of baking dish with butter. Spread chicken in dish. Mix cream of chicken soup with flour and 2 cups chicken broth. Pour over chicken. Slice boiled eggs over top. Roll biscuit dough out very thin (1/4 inch thick) and cut biscuits out and lay on top of chicken. Bake at 375° until dough is brown.
Bring water to boil in large pot. Add seafood seasoning and a	little	salt. Put sausage in first. Ten minutes later, add potatoes. Ten minutes later, add corn on cob. Continue to boil about 10 minutes, then take everything out of pot and put in the shrimp. Allow them to simmer only a few minutes until they turn pink.
Put rice in large baking pan or roaster that has been well-greased. Mix soups and milk and pour over rice. Mix all of this well. Arrange chicken pieces on top of rice and soup mixture. Sprinkle with onion soup. Cover and let set in refrigerator overnight or same number of hours. Bake at 325° for 2 to 2 1/2 hours, covered.
Mix and put in two round greased and floured cake pans. Bake in 350° oven until done. Spoon strawberries in between layers and on top. Serve with Cool Whip. Good. Good.
Mix soup, milk and onion. Place potatoes in well greased casserole dish with lots of butter. Pour soup mixture over potatoes. Sprinkle Parmesan cheese on top. Bake at 350° for 1 hour and 15 minutes.
Saute onion in half of margarine. Add milk, soup, sour cream, seasonings, potatoes and 2/3 of cheese. Mix well and pour into 9 x 13-inch casserole dish with remaining cheese on top. Sprinkle on corn flake crumbs. Drizzle remaining melted margarine on top and bake at 325° for 1 hour and 15 minutes. Good warmed over but you can halve the recipe.
Dissolve yeast in water. Add cake mix and flour. Knead; let rise until double. Roll 1/4-inch thick. Spread with butter, cinnamon, nuts and sugar. Roll and cut into 3 dozen rolls. Bake at 350° for 15 to 20 minutes.
Saute onion in oil until tender. Add marjoram, salt and paprika. Add vinegar; mix well. Add meat and brown. Pour in wine; cover and simmer 2 to 2 1/2 hours. Add water sparingly while cooking. Serve with noodles. Makes 6 servings.
Mix pudding with milk. Beat and set aside. Mix condensed milk with Cool Whip. Combine the two mixtures. Alternate layers of pudding and bananas and vanilla wafers. Crumble wafers on top.
Beat first four ingredients until smooth. Pour into oblong baking pan or 2 (9-inch) cake pans. Bake at 350° for 25 minutes. Cool.
Sift flour, soda, ginger and baking powder. Set aside. Cream sugar and shortening. Mix molasses and buttermilk and add alternately with dry ingredients. Chill 2 hours. Roll out on lightly floured surface; cut 1/4-inch thick (1/2-inch for softer cookie). Bake 6 to 8 minutes at 350°.
In large bowl, stir in flour, soda and salt; mix. Add other ingredients, except candy; mix well. Chill dough for 30 minutes. Preheat oven to 375°. Roll dough into small balls. Roll in sugar. Place on ungreased cookie sheet; flatten with fork. Bake until light brown. Remove and place kiss into the center of the cookie. Cool, then remove from cookie sheet.
Dissolve jello in hot water, then let cool. When it begins to thicken, add remaining ingredients. Pour into a 9 x 9-inch pan and let set. Slice into squares and serve.
Mix all ingredients with a generous helping of God's love and you are sure to make a new friend.
Scald milk and remove from heat. Add shortening to milk. Combine yeast and sugar in bowl. Add yeast mixture to lukewarm milk mixture. Add salt and slightly beaten eggs to mixture. Add flour and mix well. Let rise until double in size, about 2 to 3 hours. Place half of dough on floured board; roll into circle 1/2-inch thick. Brush with melted butter. Cut into 16 pie shaped wedges. Roll each wedge beginning at round edge and place on greased pan with pointed end underneath. Let rise again until double in size. Bake about 15 minutes in 400° oven. Makes 32 rolls.
Heat oven to 400°. Mix thoroughly the butter, sugar and vanilla. Work in the flour, salt and nuts until dough holds together. Shape dough into 1-inch balls; place on ungreased cookie sheet. Bake for 10 to 12 minutes, or until set but not brown. While warm, roll in confectioners sugar. Cool; roll in sugar again. Makes 4 dozen.
Cream together oleo, oil and sugar. Add eggs, vanilla and sour milk. Mix well. Stir in dry ingredients. Beat well. Stir in zucchini. Turn into greased 9 x 13 pan. Sprinkle chocolate chips and nuts on top. Bake at 325° for 40 to 45 minutes. No frosting needed, but can frost or serve with Cool Whip.
Prepare peanut butter chip crust. Measure peanut butter chips into mixing bowl. Blend melted butter, 1/4 cup sugar and cocoa until smooth in second bowl. Set aside. Combine 1/2 cup sugar in medium saucepan; add milk. Beat egg yolks slightly; add to gelatin. Cook and stir over medium heat until gelatin is dissolved and mixture lightly coats a spoon. Do not boil. Remove from heat. Add vanilla. Immediately pour 1 cup hot mixture into peanut butter chips. Stir until chips are melted and mixture is smooth. Add remaining hot mixture to cocoa mixture. Stir until smooth with wire whisk. Chill both mixtures until partially set. Pour chocolate into pie shell. Beat egg whites with 1 tablespoon sugar. Fold into peanut butter mixture. Pour onto chocolate layer. Chill completely. Garnish with Cool Whip.
Combine tomatoes, onions and cabbage when ground into a bag and squeeze out juice or drain overnight. Let vinegar, sugar and other seasonings heat, then add other ingredients and cook 30 minutes. Stir, fill jars and seal. Makes about ten pints. This is an old recipe and very good.
Cook ground turkey in 2 or 3 cups water, stir while cooking. Season with salt and pepper. Drain, leaving 1/2 cup of water in turkey.
Mix all ingredients except berries and ice cream. Put half of the mixture in a 9 x 13-inch pan. Spread evenly. Press in slightly softened strawberry ice cream. Top with remainder of dry mixture. Store in freezer until ready to serve. Add thawed berries to top. Serves 15.
Combine eggs, cheese, sugar, salt and extract; beat until smooth. Blend in sour cream and put into Graham-Nut crust. Bake at 375° for 35 to 40 minutes. Cool and chill 4 to 5 hours. Serves 10.
Combine the first 7 ingredients; stir well. Pour into pastry shell; sprinkle with nutmeg. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 45 minutes, or until set. Cool on a wire rack. Makes one 9-inch pie. Good, good!
Combine corn meal, sugar and salt in a mixing bowl. Scald milk; pour over corn meal and cool to lukewarm. Add remaining ingredients; mix well. Pour into buttered 9-inch square pan. Bake in a 425° oven for 40 minutes.
Brown hamburger meat. Add other ingredients and soy sauce to taste. Cook on low until cabbage and squash are cooked, approximately 20 minutes.
Drain pineapple. Reserve 1 cup juice. Combine pineapple, remaining fruit and pecans in large bowl. Toss gently. Combine pudding and the reserved pineapple juice in mixing bowl. Beat on high speed for 1 minute. Pour pudding mixture over fruit and pecans and mix gently. Makes 10 to 12 servings.
Pour the hot dressing over the vegetables, cover tightly and refrigerate at least 4 hours before serving. Makes about 15 servings.
Dice bacon and onion; brown in butter in skillet. Grate potatoes. Put in eggs, milk and salt; stir well. Put into baking dish. Bake at 350° for 45 minutes or until brown. Serve with sour cream.
Preheat oven to 400°. In medium bowl, combine potatoes, margarine and bouillon. Spoon into lightly greased 10-inch pie plate; press on bottom and up side rim to form crust. Bake 25 minutes. Reduce oven temperature to 350°. In large skillet, cook sausage and onion; pour off fat. Stir in eggs, cottage cheese and cheese food pieces. Pour into prepared crust. Bake 30 to 35 minutes or until set. Let stand 5 minutes. Garnish as desired. Refrigerate leftovers.
Melt chocolate chips, oleo and peanut butter together. Pour over Rice Chex. Stir gently. Pour powdered sugar in brown bag. Pour in Chex Mix and shake well. Put in bowl and serve.
While still warm, cut potatoes into 1-inch cubes. Gently toss together all ingredients except chives, saving them for garnish. Serve warm or at room temperature.
Place all ingredients in processor and blend until smooth. Serve over your favorite pasta. Cover Pesto mixture with 1/4-inch layer of olive oil and freeze or refrigerate up to 6 months.
Drain and flake salmon, reserving liquid. Pour milk over bread crumbs. Let stand 5 minutes. Add rest of ingredients. Spoon into oiled pan. Bake at 350° for 40 to 45 minutes or until firm. Unmold and serve.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add all other ingredients and mix well. Shape in ball. Roll in finely chopped pecans and chill. Serve with crackers. For variety, you may roll cheese ball in chopped almonds or finely chopped parsley.
In a large mixing bowl, combine eggs, salt and spices and beat well. Blend in pumpkin and salt. Beat well. Pour into unbaked shell. Bake 10 minutes at 450°. Bake 45 minutes at 350°. Cool before serving.
In a 9 x 12-inch pan, make Jiffy cake as directed on box. Mix together cream cheese, pudding and milk. Spread mixture on cooled cake and refrigerate. Drain can of pineapple and spread on cake. Spread Cool Whip on top of everything. Can be made the day before.
Spread all slices of the meat with either of the cream cheeses. Roll first slice, then join meat edges to begin second slice. Roll all in groups of two until all meat is rolled to make a log. Wrap with waxed paper and chill thoroughly. Cut into 1/4-inch slices and serve on rye bread (cocktail style) or on crackers. To add variety, place sweet pickles or your choice of olives in the center of each roll before rolling up.
Mix the boiling water and oatmeal and cool. Cream the brown sugar and butter or oleo. Add the eggs and oatmeal mixture together. Sift together the flour, soda, salt and cinnamon. Add sifted ingredients. Place batter in greased and floured 9 x 13-inch pan. Cover batter with the chocolate chips, chopped nuts and coconut. Bake in a 350° oven for 30 to 35 minutes.
Combine cake mix, water, eggs, butter, brown sugar and nuts in bowl. Mix well. Mixture will be stiff. Spread in 2 greased and floured wax paper-lined pizza pans. Bake at 350° for 15 to 20 minutes until light brown. Cool. Spread with whipped topping. Arrange any fruits over topping. Heat apricot preserves and water. Pour over pizza. Chill until serving time. (A real hit.)
Place the pork in a saucepan. Add vinegar, garlic, pepper, soy sauce and water. Cover the saucepan and cook slowly until meat is tender and most of the broth has evaporated (about 1/4 cup remains). Serve hot over steamed rice.
Grind peppers and onions together. Pour boiling water over enough to cover and let stand 5 minutes; drain. Add sugar, vinegar and salt. Boil all together 5 minutes. Put into pint jars and seal. Can be frozen also. Makes about 8 pints. Very good.
Preheat oven to 375°. Carefully remove mushroom stems; set stems aside. Spray a 13x9x2 inch baking dish lightly with non stick vegetable spray. Place mushroom caps in dish open side up. Set aside. Combine sausage and garlic in a heavy skillet. Brown, stirring to crumble. Drain any excess fat.
Combine butter and cream cheese; stir in vanilla and sugar. Beat until creamy. Add milk to make frosting of spreading consistency. Serve small slices. Very, very rich!
In 2-cup glass measure, melt chocolate on High until shiny; stir until smooth.
Cook chicken in salted boiling water. Cool. Cut up in bite-sized pieces. Steam broccoli. Spray Pam on casserole dish. Spread out cooked broccoli pieces; salt and pepper. Pour on melted butter; squeeze lemon over broccoli. Add 1/2 grated cheese. Put chicken pieces on cheese and broccoli. Mix milk and soup together and pour over casserole. Top with rest of cheese. Bake at 350° for 1/2 hour to 45 minutes. Remove when cheese is starting to brown.
Heat all ingredients in 1-quart saucepan, stirring occasionally, until hot. This dish may be made in advance and kept warm in the chafing dish or a crock-pot.
Blend cream cheese and powdered sugar. Add Cool Whip; stir until smooth. More juice may be added to thin a little. Serve with fresh fruit, such as strawberries, grapes, pineapple, bananas, peaches, apples, etc.
Brown ground meat and mix other ingredients. Bring to boil and simmer 30 minutes. Better if served the next day.
Put eggs, sugar, juice and salt in saucepan. Boil 3 or 4 minutes or until thickened. Mix in package of Jell-O. Stir and mix well. Whip canned milk, using lemon juice if necessary. Pour in Jell-O mixture; stir good.
Pour boiling water over cabbage and cover for 1/2 hour. Cut around cabbage heart and pull off leaves. Brown ground beef. Cook and drain rice. Add to hamburger. Add egg, onion and seasonings. Place hamburger mixture in cabbage leaves and roll up separately. Secure leaves with toothpicks. Place rolls in casserole dish and pour tomato sauce over all. Cook slowly on top of stove for 2 hours.
Brown rice in small amount of margarine. Brown onion in 1/2 stick margarine. Combine all in casserole. Bake 1 1/2 hours at 325°. Change casserole by adding pork chops. Brown pork chops lightly and place on top of rice before baking.
Mix first 3 ingredients together. Beat in oil, eggs and vanilla. Add carrots. Mix ingredients well. Pour in 3 greased cake pans. Add flour. Bake in 350° oven for 20 to 25 minutes.
Mix sugar, cocoa and milk in saucepan. Let come to a boil and cook for 1 1/2 minutes. Remove from heat and add other ingredients. Drop by teaspoon on waxed paper and let cool.
Saute onion in a 5-quart pot. Add soups and milk and heat on medium. Do not boil. Add broccoli and continue cooking on medium about 10 minutes. Add Velveeta cheese and heat until melted. Season to taste. Stir often to avoid bottom from scorching. Makes 6 servings.
Cream butter, vanilla and brown sugar. Blend into cream mixture the flour and salt, then mix in chocolate chips and nuts. Press into a 15 1/2 x 10 1/2 x 1-inch ungreased cookie sheet. Bake at 350° for 25 minutes until light brown; cut while warm. Cool before removing from pan.
Brown ground beef with chopped onion, chopped garlic, salt and pepper and drain. Add beef to a big pot. Add pinto beans. Add tomato soup. Add crushed stewed tomatoes and chili powder. Simmer 1 to 1 1/2 hours, stirring occasionally.
Preheat oven to 325°. Put all ingredients in saucepan and bring to boil. Cook about 8 minutes and into casserole dish. Bake for 1 hour.
Heat oven to 350°. Grease and flour loaf pan, 9 x 5 x 3-inches.
1. Mix together well and pour into dishes. 2. Freezes well. Refrigerate.
Combine zucchini, oil and beaten egg; mix in flour, sugar, salt, baking soda and cocoa. Add the vanilla and chocolate chips. Mix well. Spread batter into a greased 9 x 13-inch pan. Bake for approximately 20 minutes at 350°.
Brown ground beef, adding salt, chili powder, pepper and beef bouillon cubes. Drain fat, add all beans, tomatoes and sugar; cook 20 minutes. Mix flour and water until smooth. Add to chili and cook on medium heat for 10 more minutes.
Dredge meat in flour and salt. Brown meat on all sides in oil. Pour in tomato sauce, water and wine. Add herbs. Cover and simmer gently for 3 hours in a 325° to 350° oven. Remove meat; thicken sauce for gravy.
Slice pickles into long quarters or use dill slices. Replace them into original jar. Add other ingredients and cover. Let stand room temperature for 24 hours. Shake often to dissolve sugar. Refrigerate. Pickles will be crisp and almost like bread and butter pickles.
Saute onion in butter. Add cooked squash and cream of chicken soup. Simmer 10 minutes. Add crumbled cornbread. Add seasoning. Bake at 350° for 20 minutes.
Mix eggs, oil and sugar; blend well. Combine flour, salt, soda and cinnamon. Add to egg mixture. Add vanilla, apples and nuts. Pour into greased 8 or 9-inch tube pan. Bake at 350° for 1 hour. While cake is still hot, pour hot topping over cake in pan and let cool.
Mix flour, baking powder, soda, cinnamon and cloves. Make a well. Slightly beat eggs. Add sugar, honey and nuts. Put in well and work. Form sausage like rolls. (Don't make rolls too high. If they are slightly flat, they will cook better inside.) Place 2 rolls in each pan. Beat one egg and brush the logs. Bake at 350° for about 35 minutes or longer. (Logs may be browned and look done before time, but do not take out of oven. They will not be cooked inside.) Cool and then slice. Makes 8 logs.
Preheat oven to 350°. In medium bowl, combine 1 1/2 cups flour and 1/2 cup confectioners sugar. Cut in margarine until crumbly. Press into bottom of lightly greased 13 x 9-inch baking pan. Bake 15 minutes.
Grease a 9 x 13 x 2-inch cake pan. Line with wax paper, grease wax paper. Sprinkle coconut and pecans in prepared pan; set aside. Combine cake mix and next 3 ingredients in large bowl according to directions on box. Spoon batter over coconut and pecans. Combine cream cheese and margarine in saucepan; cook over low heat, stirring often until margarine melts and mixture is smooth. Stir in powdered sugar until smooth. Spoon mixture over batter evenly. Bake at 350° for 40 to 45 minutes. Cool in pan on wire rack for 10 minutes. Invert cake on serving platter and remove wax paper.
Combine all ingredients in large container and chill in refrigerator. Just before serving, pour into punch bowl. Float orange and lime slices on top. Makes 22 (6 ounce) servings.
In a small bowl, work together cheese with oleo. Add flour and cayenne. Work the mixture until well blended. Wrap mixture around large olives (stuffed ones). Bake at 400° for 15 minutes.
Preheat oven to 375°. Cook macaroni shells in boiling salted water for 10 minutes. Drain. Set aside. Drain salmon liquid into 1-pint cup. Add enough milk to make 2 cups. Flake salmon. Melt butter in a heavy saucepan. Stir in flour, seasoned salt, instant onion, black pepper and dry mustard. Remove from heat. Stir in milk. Cook until thickened. Add 1 cup of the cheese. Stir until melted and blended. Fold in macaroni, salmon, Worcestershire sauce, lemon juice, sour cream, peas and minced parsley. Turn into a greased shallow 1 1/2-quart baking dish.
Cut biscuits in quarters. Roll in cinnamon-sugar mixture. Place in well-greased Bundt pan. Combine oleo, cinnamon and brown sugar; heat on stove until well mixed. Pour over biscuits. Bake at 350° for 30 minutes.
Combine apples and sugar in a mixing bowl and let stand 10 minutes. Blend oil, vanilla and egg with the apples, then combine the dry ingredients. Bake in preheated 350° oven for 35 to 40 minutes or until done.
Preheat oven to 350°. Arrange chicken in a shallow baking dish. Combine remaining ingredients and pour over chicken. Cover and bake 40 minutes. Uncover and cook an additional 20 minutes or until brown. This dish may be prepared ahead and frozen.
Mix together sugar, beaten eggs and melted margarine. Add flour, pecans and chocolate chips. Bake at 350° for 30 minutes. Cool, cut and take out of pan (greased 9 x 13-inch pan).
Layer bottom of 9 x 13-inch pan with dried beef. Wrap a piece of bacon around each piece of chicken and secure with toothpick. Lay chicken on top of dried beef. Mix soup and sour cream and pour on top of chicken. Bake uncovered at 250° for 4 hours or at 350° for 1 hour.
Dice the potatoes, beet and carrot. Slice the cucumber and chop the pickled cabbage. Add chopped onion. Make a dressing with the rest of the ingredients and pour over the salad. Mix well. Garnish with slices of hard-boiled eggs or diced, cooked ham to make a complete one-dish meal.
Grease a 13 x 9 x 2-inch baking dish. Preheat oven to 450°. Brown meat. Drain and set aside. Mix baking mix and water until dough forms. Divide dough into 2 parts, one slightly larger. On a surface dusted with baking mix, roll larger ball of dough into a 16 x 14-inch rectangle. Place in dish. Pres into bottom and sides of pan. Sprinkle dough with 1 cup of cheese. Cover with 3/4 cup of sauce. Add meats and other toppings. Cover with 1 1/2 cups cheese. Roll remaining dough into a 9 x 13-inch rectangle. Put over cheese, pressing edges together to seal. Make small slits in crust. Spread with remaining sauce and cheese. Bake for 22 to 25 minutes.
Cook macaroni according to package directions; drain. Start layering with first tomatoes, macaroni, then cheese, ending on top with cheese. Salt and pepper each layer. Pour milk into 2 1/2 to 3-quart casserole until about 3/4 full. Cook between 350° and 375° until done, about 50 minutes to 1 hour.
Peel cabbage leaf by leaf trying not to break leaf. Place in boiling salted water and cook until tender, drain. Mix ground meat with rice, egg, salt, pepper and garlic salt or powder. In center of cooked cabbage leaf place a small handful of meat mixture in center of leaf. Roll cabbage, tucking in sides and fasten with toothpicks. Place in 13 x 9-inch pan, pour tomato sauce on top of cabbages. Sprinkle heavily with Parmesan cheese. Cook in 350° oven, covered, for 1 1/2 hours.
Mix altogether in bowl. Spread in well-greased pan and bake at 350° for about 25 minutes. Cut in about 30 minutes and remove from pan.
Mix Cool Whip and pudding, then add the rest. Let sit in the fridge 2 or 3 hours before serving.
Combine all ingredients; chill. Serve over ice cream. Makes 1 2/3 cups.
Melt butter in whatever you want the soup to be in last (3-quart pot). Saute onion in butter (medium heat). Blend in flour (lower the heat; this will make a rather thick paste). Add the milk (it has to get hot to thicken, but not boiling). Choice: You can chop the broccoli by hand and add to the pot along with the chicken broth or I use my blender to really mush it up good with the chicken broth and then add it to the pot.
Brown hamburger and drain. Add all other ingredients and simmer until thickens. Serve on hamburger buns.
Drain fruit cocktail. Add sliced bananas, peeled and chopped apples, cut grapes and cut up peaches. Then add drained mandarin oranges, miniature marshmallows and pecans. Mix in 1/2 pint sour cream. Add coconut, if desired. Refrigerate.
Mix all ingredients together and bake 25-30 minutes at 350 F. I like to substitute 1 c applesauce for the shortening. It works well baked in a bundt pan well greased and sprinkled with cinnamon and sugar.
Sift flour with baking soda; set aside. In a mixing bowl, combine butter, sugar and vanilla. Beat until smooth. Beat in eggs. Add flour mixture and blend well. Stir in chips and nuts. Press into pan (either use 2 regular pizza pans or one 9 x 13-inch baking pan that have been sprayed with Pam). Bake in a 375° oven for 15 minutes.
Melt together chips and peanut butter. Add marshmallows and noodles. Drop onto wax paper in tablespoon size. Chill. Makes about 35 pieces.
Egg, flour, make, cocoa, chocolate, suar. Ster it up foar 4 hours.
In a medium bowl combine all ingredients except ham. Spoon mixture evenly over each ham slice. Roll up over filling. Secure each roll-up with a toothpick. Refrigerate until ready to serve.
Arrange vegetables in layers: rice, corn, peas, beef and so on. Cover dish and bake in 350° oven for 1 hour. Uncover and bake for 20 minutes longer. Four to six strips of fried, crumbled bacon may be added to top of casserole when you take it from the oven.
Preheat oven to 350°. Prepare mix according to package directions. Spread evenly in a greased 8-inch square pan. Spread marshmallows over brownie dough. Sprinkle chocolate pieces over marshmallows, then sprinkle with nuts. Bake for 30 to 35 minutes, or until done. Cool before cutting.
Melt margarine. Add all ingredients together and stir. Put lid on casserole and put in oven. Cook at 350° to 370° until done.
Marinate chicken in dressing 1 hour; broil. Serve with steamed broccoli with 2 teaspoons lemon juice.
Cook broccoli spears according to package directions; drain well. Arrange broccoli with stem ends toward the center on an ovenproof platter or in a 9-inch pie plate. Brush broccoli with the melted butter or margarine. In a small bowl, beat egg whites and salt with rotary beater until stiff peaks form (tips stand straight). Gently fold in mayonnaise or salad dressing. Spoon mixture in center of broccoli; sprinkle with Parmesan. Bake at 350° for 12 to 15 minutes. Makes 6 servings.