HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken and celery. To mayonnaise, add the remaining ingredients and blend. Pour mixture over chicken and chill.
Cook broccoli until slightly tender. Drain well. Add poultry seasoning to enough water to cook chicken. Simmer, covered, until tender, about 25 minutes. Drain well.
Microwave chocolate and milk in 1 1/2-quart microwavable bowl on High for 1 minute. Stir until chocolate is melted and smooth. Stir in vanilla, salt and walnuts. Spread into greased 9 x 5-inch pan. Refrigerate 30 minutes or until firm. Cut into squares. Makes about 2 dozen squares.
Cook cabbage in boiling salted water until tender. Drain and chop. In buttered baking dish (9 x 13-inch), layer 1/2 of cabbage, 1/2 of soup and 6 slices of cheese. Repeat, ending with cheese. Toss cracker crumbs with butter and spread over the top. Sprinkle with salt and pepper. Bake at 350° for 30 minutes.
Simmer all together for 10 to 15 minutes. Serve on toasted, buttered hamburger buns.
In large, heavy saucepan, combine the sugar, soda, buttermilk and salt. Cook over high heat for 5 minutes or to 210° on candy thermometer, stirring frequently and scraping bottom of pan. Add butter and pecan halves; continue cooking, stirring constantly, scraping bottom and sides of pan until candy reaches a soft ball stage (234°), about 5 minutes. Remove from heat and cool slightly. Beat until thick. Drop from tablespoon onto wax paper and let cool.
Prepare pie crusts following package directions for 2-crust pie. Mix soup, mixed vegetables, chicken, milk, thyme and pepper. Pour into pastry-lined pie plate. Top with second crust. Fold top crust under bottom crust. Flute edge. Brush crust with egg if desired. Cut slits in top crust. Bake at 375 degrees for 40 minutes until golden brown. Cool 10 minutes.
Grease pan lightly. Mix pudding as per package directions. Cool. Mix oleo, flour and 1/4 cup of nuts and press in a 13 x 9 x 2-inch pan. Bake in oven 15 minutes or until lightly browned at 350°.
Bake cake as directed. Cool and cut in small squares. Mix Jell-O, sugar, cornstarch and water. Cook on medium heat until mixture begins to thicken. Remove from stove and add strawberries. Cool. Mix vanilla pudding by directions and stir in Cool Whip.
Cook pasta in boiling, salted water until just tender, following package directions; drain. Mix yogurt, lemon juice, sugar and a pinch of salt together. Whip cream until stiff and stir into yogurt mixture. Combine cheese, walnuts, fruits, pasta and yogurt mixture in bowl. Separate endive into leaves, then tear into pieces. Arrange endive pieces on 4 salad plates. Spoon pasta salad on top and serve.
Mix the first four ingredients well. Add remaining ingredients; mix well. Form into balls and press flat with sugar-bottomed glass. Bake at 350° for 12 minutes.
Fry rice in 1 tablespoon shortening until brown. Remove and fry ground meat, onion, garlic, salt, chili powder and tomatoes. Combine meat, rice and water in casserole dish. Bake at 350° for 45 minutes. Makes 4 servings.
Using first 4 ingredients, make dough as for pie crust. Heat until lukewarm milk, dissolve 2 yeast cakes in lukewarm milk. Add eggs to milk and yeast mixture. Add dry ingredients to milk mixture and mix with hands only until it holds together. Shape into roll, cover with waxed paper and chill 6 hours or overnight. Roll out on granulated sugar by pieces (thin). Cut in squares, spread apricot filling (solo) in middle and flip 2 corners over it. Bake 20 to 25 minutes at 375° on cookie sheet.
Mix all ingredients in a large jar to store. Mix to taste with hot water in your favorite mug. You can also add some sugar-free lemonade mix to the dry ingredients.
Beat with electric mixer and pour into spring-form pan. Bake at 350° for 25 to 40 minutes. Cool. Serve with sour cream and fresh fruit topping.
Mix the flour, butter and pecans and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes, then cool. Mix 1 cup Cool Whip, powdered sugar and cream cheese. Spread over baked crust. Mix pudding and milk until thickened and spread over cream cheese layer. Top with Cool Whip and chill for 2 to 3 hours. Keep refrigerated.
Mix together rice, water, celery, onions and mushrooms. Add chicken. Top with butter. Bake at 400° for 1 hour and 15 minutes in 9 x 13-inch baking dish.
Cook, rinse and drain macaroni. Add shrimp, eggs, onion, green pepper, salt, pepper and salad dressing. Chill and serve on lettuce.
Combine first three ingredients. Mix well with hands. Shape mixture into 5 (4 x 1-inch) rolls. Mixture will be very dry. Chill 2 or 3 hours. Combine caramels and water in top of a double boiler; cook until melted. Dip rolls in melted caramels and roll each in pecans; chill 1 hour. Cut into slices to serve. Yield: 5 rolls.
Mix the first 4 ingredients together. Bring to a boil in medium saucepan, stirring occasionally. Cook for 2 1/2 minutes. Remove from the heat. Add oatmeal, nuts and flavoring; mix well. Drop by spoonfuls onto wax paper. Let set until cool.
Cream sugar and shortening until fluffy. Add 3 egg yolks and yeast which has been dissolved in water. Sift flour, soda and salt 3 times. Beat egg whites until stiff. Set aside. Add flour, milk and vanilla alternately to creamed mixture. Add raisins or nuts. Fold in egg whites. Cover with cloth or Saran Wrap and let stand 6 hours or overnight. Bake in tube pan 30 to 35 minutes at 350°. Can be frosted or dust 10x sugar.
Melt cheese in double boiler or microwave. When melted add tomatoes and soup. Saute onions, garlic, and bell pepper. Add ground meat and sausage and brown. Drain well.
Dissolve gelatin in 1/2 cup water. Bring to a boil vinegar, sugar and 1/4 cup water. Add gelatin, salt, celery salt and pepper. Cool and add 1 cup salad oil. Store in refrigerator; shake dressing at times to keep mixed until set. Keeps for months in refrigerator.
Press 1/2 cake mixture in bottom of greased 9 x 13-inch pan. Bake 8 minutes at 350°. Sprinkle 6 to 8 ounces chocolate chips. Pour caramel over chocolate chips. Drop remaining cake mixture by spoonfuls on top. Bake 18 to 20 minutes.
Layer the pan in order of the list. Preheat oven to 350°. Cook for 30 to 45 minutes.
Just mix all the ingredients, except shrimp, then add the shrimp. The flavors develop more if done ahead of time. Enjoy!
Combine oleo, chopped chives and garlic powder. Spread, freeze and cut into strips and place inside chicken. Coat with cereal after you put butter inside and secure with toothpicks. Bake in a 425° oven for 35 minutes uncovered.
Mix first 5 ingredients together and set aside. In saucepan bring oleo, oil and water to boil. Remove from stove and add buttermilk, eggs and vanilla. Add dry ingredients to liquid part. Beat all ingredients well. Pour into greased and floured pan (17 1/2 x 11 1/2 x 1-inch). Bake in oven at 400° for 20 minutes. While cake is baking mix frosting.
Rinse rice and drain. In medium saucepan, combine rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, in a large kettle, cook onion, celery and carrot in butter until vegetables are almost tender. Blend in flour; cook and stir 2 minutes. Add broth and undrained rice. Bring to a boil; cook and stir until slightly thickened. Stir in remaining ingredients. Reduce heat and simmer, uncovered, for 20 minutes.
In a medium saucepan, combine cornstarch and sugar. Blend in peach puree, water and lemon juice. Bring to a boil, stirring constantly. Boil until thickened and clear. Remove from heat and set aside to cool. Beat together cream cheese and powdered sugar until smooth. Spread cream cheese mixture evenly in bottom of pie shell. Spoon peaches on top. Pour cooled puree mix over all. Chill before serving.
Brown meat; add onions and cook until tender but not brown. Add peas, soups, sour cream, pimiento, salt and pepper. Mix well. Cook and drain noodles. Stir into mixture. Pour into 2-quart casserole dish. Sprinkle crumbs over top. Bake at 350° for 30 minutes to 1 hour. Serves 8 to 10.
Cook noodles. Brown meat, onion and mushrooms until meat is cooked. Drain off fat. Mix pizza sauce and seasonings with meat. Add noodles and mix well. Place in a 13 x 9-inch greased baking dish. Top with cheese. Bake at 350° for 30 minutes. (Extremely easy to make and kids love it!)
Melt butter and marshmallows. Add vanilla and color; mix well. Add cornflakes; mix well until coated. Drop by spoonful onto wax paper. Work quickly! Decorate with "red hot" candy pieces to look like holly.
Mix all ingredients together and put in a well-greased iron skillet. Bake at 400° for 45 minutes, or until brown.
Preheat oven to 400°. Cream the Crisco, sugar, brown sugar, vanilla and egg in a large bowl on medium speed. Combine flour, baking soda and salt. Stir into creamed mixture. Press 2 level teaspoonfuls of dough around each chocolate Kiss, covering completely. Place pecan half on top. Place on ungreased baking sheet. Bake 6 to 7 minutes. (Don't overbake; they will not brown.) Gently press pecans into cookies. Makes 3 dozen.
In large glass 9 x 13-inch cake pan, place the entire can of pineapple; spread evenly. Spread cherry pie filling over pineapple. Sprinkle cake mix evenly over pineapple and cherries. Dot with butter. Sprinkle nuts over top. Bake in 350° oven for 1 hour. Cool before serving.
Dissolve jello with boiling water. Add apricot baby food and mix well with Cool Whip. Place in refrigerator until set and very cold. Before serving, spread Cool Whip on top. Can also be served by layering jello (after jello is set), fresh peaches and Cool Whip in a brandy snifter.
Heat waffle iron. Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth. Pour about 1/2 cup of batter onto center of hot waffle iron. Bake until steaming stops, about 5 minutes. Remove waffle. Serve with butter, jelly or syrup.
Preheat oven to 350°. Spoon cheese spread into 8 x 12-inch baking dish. Place in oven just until cheese melts, 5 minutes.
For dry rub: Mix together the sugar, salt, pepper, cajun seasoning and black pepper.
Place popped popcorn into a large, buttered, heatproof bowl. In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt. Using candy thermometer, cook the syrup to 290° on medium heat, stirring frequently. Remove from heat and add peanuts. Pour over popcorn, tossing corn to coat well. Spread mixture into buttered 9 x 13 x 2-inch dish. When cool, break into pieces.
Pour uncooked rice in a 9 x 13-inch pan. Pour in chicken broth. Arrange chicken on top of rice. Mix soups, poppy seed, onion and sour cream; pour on top of chicken.
Blend sour cream with cream cheese. Stir in melted butter, cornstarch, onion, salt and vermouth. Gently fold in crab and Cheddar, reserving 1/4 cup Cheddar for topping. Spread mixture in ungreased baking dish; top with remaining cheese and sprinkle with paprika. Bake 1 hour at 300°. Garnish with parsley.
Combine sugars and butter. Beat in eggs, syrup, vanilla and soda. Add peanut butter, oats, chips and nuts. Drop on lightly greased cookie sheet. Bake in a 350° oven for 15 minutes. Allow to cool slightly on pan, then remove. May have to add a few more oats if dough is not stiff enough. This takes a very large pan to mix these in. Makes around 200 cookies.
Preheat oven to 400°. Pierce potatoes several times with fork. Place on oven rack and bake until crisp outside and cooked inside, about 1 hour. Transfer to baking sheet and cool for 5 minutes. Cut off top 1/3 of the potatoes. Scoop potato from bottom 2/3 into large bowl, leaving 1/4-inch thick shell. Scoop potatoes from top 1/3 and add to the same bowl. Discard tops. Mash potatoes with 6 tablespoons sour cream, butter and 2 tablespoons horseradish. Season with salt and pepper. Spoon into potato shells, dividing equally. Mix 1/2 cup sour cream, 2 tablespoons horseradish and dill in small bowl. Cover and chill.
Cream together oil, sugar and eggs. Add crushed pineapple. Mix together flour, cinnamon, baking soda and salt. Add to pineapple mixture. Next add shredded carrots and nuts. Bake in 2 large or 4 small loaf pans in 325° oven for about 50 minutes.
Saute onion in butter. Add remaining ingredients. Bake at 350° for 30 minutes.
Beat 7 yolks 10 minutes. Add 1 1/2 cups sugar and beat 5 minutes. Meanwhile, sift cake flour, baking powder and salt. Add dry ingredients, alternately to egg yolks with water. Add vanilla and chopped nuts. Beat egg whites until stiff and fold into batter. Bake at 350° for about 25 minutes in 2 (10-inch) round pans, greased and floured. Cool cake in inverted pans. When cool, slice each layer in half and spread with Sweet Butter Custard Frosting.
Set ingredients out until soft and mix together. Put 1 to 2 tablespoons in a cup with hot milk or water with a shot of rum. We like it best with hot milk. Keeps good frozen or will keep in a	refrigerator for a long time. One	batch usually last us all winter.
Make in balls and roll in sugar. Bake at 370° for 10 minutes. Put candy on top and bake for 3 more minutes.
Mix all ingredients, except preserves. Put in a loaf pan. Spread preserves on top only. Bake at 350° for 1 hour.
Cook asparagus in boiling water for 2 minutes; drain, then refresh under running cold water. Melt butter in large skillet. Add asparagus, garlic, lemon juice, Worcestershire sauce and pepper; saute while stirring for a minute or two. Toss with hot, cooked spaghetti. Serve with grated Parmesan.
Add broccoli, onions and bacon. Mix mayonnaise, vinegar and sugar together. Pour over vegetable mixture and refrigerate 2 to 3 hours.
Blend garlic with lemon and lime juice in a blender. Chop other veggies and mix. Store in glass jars in refrigerator. Mixture will keep up to two weeks, but I usually share with a friend. Makes 2 1/2 quarts.
Mix all ingredients and top with the crumbs. Bake in ovenproof dish at 350° until bubbly.
Combine sugar, milk, butter and cocoa in saucepan over high heat, stirring constantly. Boil 3 minutes. Remove from heat. Add salt, vanilla, oats and peanut butter; stir well.
Combine meat, bread crumbs, egg, onion, ketchup, salt and pepper. Pat into an 8-inch square baking dish. Bake at 350° for 30 minutes. Remove from oven and drain excess fat.
Brown meat and onion; add salt, tomato sauce and olives. Put layer of crumbled tortilla chips on bottom of greased 9 x 12-inch pan, then layer of meat mixture.
Combine mixed vegetables and olives in a small bowl. Heat oil in small saucepan over medium-low heat. Add garlic and oregano; cook 2 minutes. Do not brown. Halve bread horizontally and pull out a little bread from each half. Brush inside of bottom half with oil mixture. Top with half of vegetables. Add ham and turkey; top with remaining vegetables. Cover with top half of bread. Wrap with Saran Wrap and refrigerate for at least 2 hours or overnight. Cut in wedges to serve. Can be made a day ahead and tightly wrapped and refrigerated.
Follow directions for high altitude on cake mix. In a large mixing bowl mix pina colada mix, 1/2 cup rum, oil and eggs. Blend well. Beat at medium speed for 2 minutes. Fold in coconut. Pour into well-greased and floured 2 x 9 x 13-inch pan. Shake out excess flour. Bake at 350° for 50 to 55 minutes. Cool 15 minutes in pan. Then invert to cool on rack. Soften sherbet. Blend in 1/2 cup rum. Fold in pineapple and freeze. Serve atop cake slices.
Place celery, potatoes, water, salt and pepper in multi-cooker. Set heat control at 250° and bring to a boil. Reduce heat to 212°. Cover and simmer 15 minutes or until potatoes are tender. Blend milk and flour. Stir in potato mixture. Add shrimp, butter and zucchini. Simmer, stirring, until thickened and bubbly.
In a large mixing bowl, stir together the flour, cocoa, baking powder, soda and salt; set aside. In a large mixing bowl, beat margarine for 30 seconds. Add sugar; beat on low speed until fluffy. Add egg and vanilla; beat well on medium speed. Gradually add flour mixture to beaten mixture, beating on low speed until well blended. Shape dough into 1-inch balls; place on ungreased cookie sheet. Press down center of each cookie with thumb. Drain cherries; reserve juice. Press a cherry into the center of each cookie. Bake at 350° for about 10 minutes. Cool completely. Add frosting.
Place butter and cocoa in a 2-cup glass measuring cup. Microwave at High for 1 minute or until butter melts. Set aside.
Beat egg yolks. Add sugar and cream together well. Add nuts, dates and cracker crumbs, then add beaten egg whites. Bake in slow oven 30 minutes. Cut into squares and serve with whipped cream.
In large bowl, blend soup and eggs. Add gingerbread mix. Blend at low speed until moistened; beat 2 minutes on medium speed. Fold in raisins and walnuts. Pour into well-greased 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake is done. Serve warm or cool.
Cook macaroni until done (don't overcook) and drain. Place half of macaroni in a buttered casserole dish (margarine is okay). Place Cheddar cheese slices all over top of macaroni. Place remaining macaroni over cheese and also top that layer with cheese slices (approximately 1/8-inch slices or grated is okay but use plenty of cheese). Beat egg with fork slightly; add about 1 cup milk and stir. Pour mixture over macaroni and cheese. Then pour more milk until it just covers all the macaroni and cheese. The secret is to bake, uncovered, until all milk is absorbed. It usually takes 1 to 1 1/2 hours at 350°. Cheese should be crispy on top.
Place ribs in baking dish. Mix remaining ingredients and pour over ribs. Bake in 325° oven for 2 hours.
Make a simple syrup from sugar and water by heating until it dissolves. Let cool, then pour over mixture of fruit and nuts. Chill.
Mix dry ingredients together first. Then add remaining ingredients. Stir together good. Pour in tube pan. Bake at 350° for 1 hour and 20 minutes. Cool awhile before removing from pan. Good with a cream cheese icing.
Put all ingredients in a large pot. Bring to boiling point slowly. Stir often. Then cover and simmer about 3 hours.
Bring first 3 ingredients to a good boil, scald and add vanilla. Beat eggs; add milk mixture. Pour into unbaked pie crust and sprinkle with nutmeg. Bake at 350° for 30 minutes.
Pour instant pudding mix over Cool Whip and stir to blend. Add thawed strawberries and marshmallows.
Peel turnips; cut crosswise in thin slices not more than 1/4 inch thick. Mix with salt and let stand 1 hour. Drain and rinse thoroughly with water. Bring remaining ingredients to a boil. Add turnips and simmer 2 minutes. Cool well. Makes 8 servings.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, the ham and onion powder in ungreased rectangular baking dish, 13 x 9 x 2-inch. Mix Bisquick and milk. Pour evenly over soup mixture. Bake 25 to 30 minutes.
Drain pineapple; reserve juice. Heat corn oil over medium heat. Add next 3 ingredients. Stir-fry 2 minutes or until tender crisp; remove. Stir-fry pork, 1/2 at a time, for 3 minutes. Return pork to skillet.
Mix together all dry ingredients. Then blend oil, eggs, water and pumpkin. Add to dry ingredients; blend well. Grease and flour 4 one-pound coffee cans or 2 large loaf pans. Fill 1/2 full. Bake at 350° for 1 hour or until done. Cool in pans slightly; take out and let cool. Wrap in foil and put in refrigerator. Will keep about 6 weeks. Can also be frozen.
Mix together. Grease muffin pan. Bake at 350° for 30 minutes.
In mixing bowl, combine sausage with cheese. Mix until well blended. Add biscuit mix and blend thoroughly. Shape mixture into 1-inch balls. Place 1-inch apart on baking sheet. Bake at 375° for about 10 minutes until nicely browned. Serve hot.
Dissolve gelatin in 1 cup hot water. Let set in refrigerator until it starts to thicken slightly. Add strawberries which have been thawed and crushed. Add the yogurt. Place cake shell in a loaf pan; alternate strawberry mixture and cake. End with cake. Cover and place in the refrigerator until set. Slice and serve.
Cook bacon or sausage; drain. Separate crescent rolls; place on ungreased 12-inch pizza pan. Press over bottom and up sides to form a crust seal. Spoon meat over crust. Sprinkle hash browns on top. Spread Cheddar over hash browns.
Mix together first 5 ingredients. Sift together the next 5 ingredients and add to first mixture. Add nuts and raisins. Grease and flour 2 loaf pans or 3 small pans. Bake at 350° for 1 hour.
Prepare dinner as directed. Add Spam and green pepper. Place in 10 x 6-inch baking dish. Combine milk and egg; pour over dinner mixture. Bake at 350° for 25 to 30 minutes. Makes 4 to 6 servings.
Saute celery, butter and onion. Mix together and bake at 350° for about 30 minutes.
Mix sugar, flour and pineapple juice. Add cheese and pineapple. Mix well. Pour into 1-quart casserole dish, greased. Mix cracker crumbs and margarine; sprinkle over pineapple. Bake at 300° for 20 to 30 minutes. Makes 4 to 6 servings.
Boil strawberries. Leave in water 2 minutes. Put through colander and drain, not perfectly dry. Add 4 cups sugar; boil 2 minutes. Remove from heat. Add 2 cups sugar and boil for 5 minutes. Pour in a shallow pan (bread pan works best) and let stand overnight, stirring occasionally.
In a large bowl, place sugar, flour, pumpkin, oil, eggs, salt, cinnamon, baking powder and soda; beat for 3 minutes. Bake in greased and floured 13 x 9 inch pan for 45 minutes in a 325 degree oven.
Preheat oven to 350°. In ovensafe casserole dish, melt margarine. In separate bowl, mix flour and 1 cup sugar. Add milk and blend well. Pour into melted margarine. Do not stir. Mix cocoa, 1 cup sugar and water in a small bowl. Pour into batter. Do not stir. Bake at 350° until done, approximately 35 minutes.
Cook hamburger meat, onion and bacon until almost done. Add the drained tomatoes, brown sugar, dark corn syrup and the pork and beans. Bake, uncovered, at 350° for about 3 hours.
Mix the water chestnuts, cheese, soup and mayonnaise together well and add the cooked vegetables. Put in baking dish. Sprinkle crackers over casserole. Drizzle melted butter over casserole. Bake at 375° for 35 minutes.
Mix the cake mix, 2 eggs and the softened butter well. Spread into the bottom of a lightly greased 13 x 9 x 2-inch pan.
Blend cream cheese, sour cream and shortening. Add flour and salt; mix well. Set in refrigerator until firm (about 30 minutes). Roll out half of the dough on cookie sheet; spread on filling evenly (recipe below). Place other half of dough on top. Bake at 325° for 20 to 25 minutes or until top is brown.
Cook squash and onions in boiling water, covered, 10 minutes or until tender. Drain, mash and add butter, eggs, milk, seasoning and sugar. Blend well. Place in casserole dish; top with cheese and crumbs. Bake at 375° for 30 minutes.
Line bottom of 9 x 13-inch pan with whole crackers. Mix pudding according to directions on box. Blend Cool Whip into pudding mix. Pour half of mixture over first layer of crackers, then add second layer of crackers. Pour remaining pudding mixture over crackers, then add third layer of crackers and frost with chocolate frosting. Best if made 1 day ahead. Keep covered tightly and refrigerate.
Boil chicken until tender in 3 quarts of water and put in refrigerator overnight.
Pour potato water, hot, over flour and sugar. Add potatoes and cool. Add yeast. Make sponge. Beat 5 minutes, then let rise and add lard and salt. Stiffen up and knead at least 20 minutes. Let rise and knead down. Let rise again. Make into loaves or light cakes. Let rise and bake.
Heat 1/2 tablespoon oil over medium heat in large skillet or wok. Add eggs; cook without stirring until set. Invert skillet over baking sheet to remove cooked eggs; cut into 1 1/2 x 1/2-inch strips and set aside.
Melt oleo in large iron skillet (that has a lid) over low heat. Add rice. Cook, stirring frequently until rice is yellow. Dissolve bouillon cubes and salt in boiling water. Slowly add rice. Simmer with cover for 25 minutes. Makes 8 to 10 servings.
Sprinkle livers with salt and pepper; shake in small amount of flour in paper bag. Brown in margarine in hot skillet. Saute onion and rice in remaining butter in skillet until lightly browned. Add chicken broth; stir well and pour in 9 x 13-inch casserole dish. Place livers over top of rice. Cover with tinfoil and bake at 400° for 30 minutes or until rice is tender and liquid is absorbed.