HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chopped chicken, cabbage and green onion tops in a large bowl. Mix well and set aside. Reserve the seasoning packet and place noodles in a bowl and coarsely crush. Stir in seeds and almonds. Melt butter in skillet. Add the mixture of noodles and stir until toasted. In another bowl, combine reserved seasoning packets with sugar, oil, Accent, salt, pepper and vinegar. Toss all three mixtures together.
Pour juice from pineapple into saucepan. Heat. Add Jell-O, stirring until Jell-O dissolves. Mix yogurt with all other ingredients; add hot gelatin mixture, stirring until well blended. Pour into mold or dish. Refrigerate until set. Serves 12.
Beat eggs. Add sugar and flour, then stir. Add remaining ingredients. Bake at 350° in 2 unbaked pie shells for 40 to 45 minutes.
Place sugar, water and egg whites in medium-size heavy saucepan. Cook over low heat, beating continuously with electric mixer on high speed until soft peaks form. Remove from heat; add marshmallow creme and beat mixture on high speed until stiff peaks form, 2 minutes. Use at once to frost the cake of your choice.
Place evaporated milk, sugar and butter or margarine in a large, microwave-safe bowl. Mix well. Microwave on High for 3 minutes. Stir every minute. Stir in remaining ingredients until marshmallows and chips are melted. Pour mixture into a greased 8 x 8-inch baking dish. Refrigerate. Cut into squares. Makes 16 squares.
Brown chuck; drain all fat off. Add seasoning mix and water; simmer until liquid is gone. Add beans and mix well. Put mixture on tortillas and roll up and deep fry. Add cheese before rolling up.
Combine salmon, cheese, lemon juice, onion, salt, horseradish and liquid smoke. Mix and chill several hours.
Cut elephant into bite-size chunks (this takes approximately 4 weeks). Place in large black pot. Cover with water; add salt and pepper to taste. Simmer over a kerosene fire until tender (about 5 months). Add potatoes, carrots and onions and cook for about 3 more days. This serves about 5,000. If more are expected, add the rabbit, but do so only if necessary, as not too many people like to find a hare in their stew.
Saute 1 tablespoon oil, onion and ham. Mix in blender the eggs, milk, Bisquick, salt and pepper. Add sauteed items, then add cheese. Bake at 400° for 30 minutes in 9 x 9-inch greased dish.
Lay meat flat on rye bread and cut into 4 sections. Spread each slice with mustard and top with a slice of meat and cheese. Put into microwave until cheese is melted. Serve warm.
Cook squash and onion together until tender. Drain well. Add cracker crumbs, margarine and 1 cup of cheese. Beat egg with milk; add to mixture. Pour into buttered casserole and top with remaining cheese. Bake at 425° for 30 to 45 minutes.
Thaw dough, then slice each loaf into 12 equal pieces. Wrap each piece of dough around cheese. Combine melted butter, onion soup or garlic powder. Dip each ball of dough in mixture. Place pieces in Bundt pan or loaf pan sprayed with Pam, cover. Let rise until doubled in size, about 2 hours. Bake at 350° for 30 to 35 minutes, or until golden brown. Remove immediately from pan. Serve warm.
Dissolve jello in boiling water. Cool. Add strawberries, pineapple, nuts and bananas. Pour 1/2 of the mixture into 8 x 13-inch glass dish. Refrigerate until set. Spread sour cream on top. spoon rest of jello mixture over sour cream. Refrigerate until set.
Brown ground beef with onions. Drain fat. In large pot, boil spaghetti noodles until tender; drain water and keep spaghetti in pot. Add ground beef, tomato sauce, garlic powder, oregano and chili powder. You may need to add some water about 1/2 to 1 cup. Serve with Parmesan cheese sprinkled on top.
Mix the sugar, milk, vanilla and butter in a large saucepan. Bring to a rolling boil for 2 minutes. Turn off heat. Add the marshmallows, chocolate chips and chocolate bars. Stir until melted. Add the nuts. Pour into buttered jelly roll pan. (Fudge is creamier when kept at room temperature.)
In shortening, cook ground beef, onions and green pepper. Stir in tomatoes, either rice or noodles (your choice), chili powder, salt and pepper. Pour into greased 2-quart casserole; cover and bake for 1 hour at 350°. Remove cover the last 15 minutes.
Saute garlic in margarine. Add shrimp, oregano and salt. Cook over high heat, stirring constantly, 3 to 5 minutes or until shrimp are pink. Stir in wine and serve. Makes 4 servings at about 200 calories.
Mix the first five ingredients until blended. Stir in remaining ingredients. Toss lightly and chill. Nice served on lettuce.
Saute squash, onions, celery and garlic in butter until soft. Add cheese and bread crumbs with seasonings and cook slowly until slightly brown. Salt and pepper to taste.
Heat water to boiling. Pour water over meal and sugar mixture until moist. Drop by teaspoons into hot oil. Cook until brown and crisp, turning once or twice. You can increase according to how many people you plan to feed. Be your own judge. It will melt in your mouth.
Blend the 3 cheeses, onion and Worcestershire sauce together thoroughly. Separate stalks of celery and spread each stalk with mixture. Fit stalks together stuffing to stuffing. Chill thoroughly. Cut into 1/2-inch slices.
Cook macaroni in 3 cups boiling salted water in saucepan until tender. Set aside, covered, for 5 minutes; drain. Saute onion, green pepper and celery in butter in skillet until golden; set aside.
Can store in refrigerator (for up to 6 weeks) without water. Should make approximately 15 pie crusts.
Mix all the ingredients together. Pour into a 12 x 9-inch pan. Bake for 35 to 40 minutes at 350°.
Mix first 5 ingredients together. Add Miracle Whip salad dressing to taste.
Cook sugar, cream and syrup to 234° (soft ball). Remove from heat. Add butter and vanilla. Beat until thick. Add pecans. Pour into buttered dish or drop by spoonfuls on waxed paper.
Grease 13 x 9-inch baking dish. Break up bread to cover bottom. Brown and drain sausage. Spoon sausage over bread and sprinkle with Cheddar cheese. Beat together eggs, milk, dry mustard, salt and pepper. Pour mixture in baking dish. Cover and refrigerate overnight. Bake the next morning at 350° for 35 to 40 minutes with no cover.
Sift together the first 8 ingredients. Add other ingredients in order as given. Grease and flour a 9 x 5-inch loaf pan. Pour batter into pan; bake for 1 1/4 to 1 1/2 hours at 325°.
Mix together. Stir in any desired additions. Bake at 350° for 8 to 10 minutes.
Mix in plastic container. Shake and stir several times a day. Put in glass jar after four days.
In a large bowl, combine first 7 ingredients; let stand for 15 minutes to soften tapioca. Place bottom pastry in deep dish (9-inch) pie plate. Add filling. Top with a lattice crust. Bake at 400° for 20 minutes. Reduce heat to 375°; bake 30 minutes more or until filling is bubbly and rhubarb is tender. Yield: 6 to 8 servings.
Boil 6 boneless chicken breasts. Saute bell pepper and onion in butter. Pour Rotel and soups into skillet with sauteed onions and bell peppers. Add salt, pepper and chili powder to taste. Heat in skillet until warm and bubbly. Cut boiled chicken into pieces. Take 12 flour tortillas and fill with chicken. Spoon a small amount of sauce over chicken. Roll tortilla and place folded side down in baking dish. Pour remaining sauce over filled tortillas, cover with shredded cheese. Place aluminum foil over baking dish. Bake in oven for 30 to 40 minutes at 350°. Half recipe for 2 people.
Melt together first 2 ingredients in top of a double boiler. Remove from heat and mix in remaining ingredients. Mix well. Store in refrigerator. Makes at least one quart. Let set for several hours or it will be soupy.
Peel the peaches; remove seed. Mash to a pulp. Squeeze juice from orange; add to peach pulp. Put orange rind through food chopper. Add to peach pulp. Measure this pulp and add an equal amount of sugar. Cook slowly until the desired thickness is reached. Be sure to stir often to prevent scorching.
Mash graham crackers very fine. Melt butter and mix with sugar and graham cracker crumbs. Press into dish.
Crust: Mix flour, butter, water and 1/2 cup pecans. Spread into a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Boil chicken; pick off bones and cut to bite-size pieces. Melt margarine in 8 x 8-inch casserole. Mix in stuffing to moisten. In a bowl blend soup, sour cream, mushrooms, parsley, salt and pepper; add chicken. Spread mixture over the layer of stuffing. Top with Ritz crackers which have been finely crumbled. Bake in 350° oven for 30 to 35 minutes until bubbly.
Brown pork chops in skillet. Place in a shallow pan. Place onions in skillet and cook until soft. Add water, vinegar, sugar, salt, chili sauce, mustard and Tabasco sauce; mix well. Pour sauce over chops and bake, covered, in a 350° oven, about 1 hour. Yields 4 servings.
Stir together flour, baking powder and salt. Pour oil and milk into measuring cup but do not stir. Pour all at once into flour mixture. Stir with fork until mixture leaves side of bowl. Roll and cut. Place on greased pan. Bake at 475° for 10 to 12 minutes. Yield: 8 or 9 large biscuits.
Cream butter, sugar and Crisco until sugar dissolves. Add beaten eggs. Sift together flour and baking powder. Add flour and milk alternately to first mixture. Pour into well-greased and floured tube pan. Place in cold oven and bake at 325° for 1 1/2 hours. Add any type of fruit topping to cake when serving (optional).
Drain mixed fruit and cherries. Drain pineapple, reserving liquid. Slowly stir vanilla pudding and almond extract into pineapple juice until thickened. Add mixed fruit, pineapple chunks and cherries. Chill.
Cook green onions in butter until tender. Stir in flour and cayenne pepper. Add milk. Stir until thickened. Remove from heat. Stir in Ranch dressing, catsup and crab. Heat, but do not cook. Spoon warm crab over cooked asparagus. Sprinkle with Parmesan. Broil 3 to 4 minutes (until lightly browned). Serve over toast. (An attractive and easy dish for company.)
Make lemonade according to directions. Add the slightly defrosted strawberries and the ginger ale. Pour over ice to serve. (This recipe will make 24 servings. For 500 servings, use 20 of each ingredient; for 100, use 40 of each.)
Place all ingredients into microwave container. Heat until melted. Blend well and pour into buttered pan. Cool and cut in squares.
In large skillet over medium heat saute onion and garlic in the Butter buds. Add chicken broth and tomatoes. Add spaghetti, break up tomatoes if they are whole. Add picante sauce and cumin, cover and simmer until spaghetti is cooked. Add chicken. Put in sprayed (no fat) casserole dish. Sprinkle cheese on top. Bake at 350° until cheese is melted.
Combine flour, sugar, soda, cinnamon and salt. Stir in coconut, pecans and raisins. Blend in carrots, oil, eggs and vanilla. Pour into oiled and floured 9 x 5-inch loaf pan. Let stand 20 minutes. Bake at 350° for 1 hour and 40 minutes or until done. Cool in pan 5 minutes before removing.
Put sugar, Karo syrup, 1 cup cream and butter in saucepan. Heat over medium heat until it boils; stir constantly. After it boils, add remaining cup of cream and boil until soft ball stage, stirring occasionally (sticks easily).	Pour in a buttered square pan with 1/2 cup nuts in the bottom (optional). Put in refrigerator, cut in squares and wrap in wax paper.
Boil potatoes with skin on. When cool, skin and dice. Dice eggs, celery and onion. Mix sour cream and mayonnaise together, then add remaining ingredients and chill.
Place shredded cheddar cheese in bottom of 13 X 9 inch glass baking dish.
Cream shortening and sugar. Add eggs and beat well. Mix cocoa and food color to make a paste. Add to sugar and egg mixture. Sift flour and salt; add alternately to creamed mixture with buttermilk. Mix vinegar and soda; blend gently. Add vanilla. Bake at 350° for 30 minutes; cool before frosting.
Layer thawed broccoli, chicken, soup and mayonnaise. Mix together. Place water chestnuts and cheese on top. Bake at 350° for 40 minutes. During the last 5 minutes of cooking, sprinkle 1 can of fried onions on top.
Brown sausage with a little onion and green pepper. Mix hot roll mix according to package directions. Cover and let rise in warm place while you slice pepperoni and grate cheese. Roll out dough on floured surface about as large as a cookie sheet. Spread sausage. Cut pepperoni and cheese almost to the ends. Roll up like a jelly roll. Secure ends and place seam side down on cookie sheet. Bake at 375° for 20-25 minutes.
Line bottom of baking dish with chipped beef. Lay chicken on beef. Mix cream or milk with soup and pour over chicken. Cover with foil and bake at 325° for about 2 hours. About 5 minutes before done, uncover and sprinkle with paprika. Put back in oven for last 5 minutes. Serve with rice.
Sift together the dry ingredients. Cream the shortening and sugar and beat in eggs one at a time. Gradually add molasses, beating constantly. Blend in dry ingredients using low speed on mixer. Add water. Mix until smooth. Pour into well-greased and floured 8 or 9-inch square pan. Bake in moderate oven (350°) for 35 to 45 minutes.
In a 2-cup measuring cup, fill to 1 cup mark with ketchup. Add all other ingredients and mix. Fill to 2 cup line with water and mix. Pour over chicken parts in casserole dish. Bake at 350° for 1 1/2 hours.
Spread sliced potatoes in bottom of an 8 x 12-inch or 9 x 9-inch pan. Add onion, pepper, salt and pepper to taste. Pour cheddar cheese soup, diluted with milk, over the top of potatoes. Bake for 1 hour or until done in a slow oven.
Mix all ingredients. Pour in pie crust. Set in iron skillet. Bake at 350° until center is firm.
Mix cake, water, frozen strawberries, flour, oil, eggs and gelatin well. Pour into a 13 x 9-inch pan or 3 layer pans and bake at 350° for 30 minutes.
Soften butter or oleo and place in blender with milk, sugar, baking mix, eggs and vanilla. Blend on low speed for 3 minutes. Pour into a greased 9-inch pie plate. Sprinkle with coconut. Bake at 350° for 40 minutes or until pie is set and top is golden brown. Cool on wire rack.
Place flour, salt and pepper in plastic bag. Add beef cubes and shake to coat on all sides. Brown beef in oil in large saucepan. Stir in broth, water, mushrooms, onion, bay leaves, garlic and parsley; bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat is tender. Thicken, if desired. Serve over rice or noodles. Yields 8 to 10 servings.
Mix flour, salt and shortening together until mealy. Beat egg; add water and vinegar. Add to dry mixture; mix well. Turn out on lightly floured board. Pinch off a small amount of dough and roll thin. Use large saucer to cut dough around. Place fruit (well drained) on 1/2 dough; put small amount of margarine on fruit, then pinch of cinnamon and 1/4 teaspoon sugar. Fold over other half dough, pressing edges together to seal (with fork). Fry in oil until brown on both sides. When cool, dribble glaze on top or roll in powdered sugar.
Combine corn and remaining ingredients. Pour into a greased baking dish and bake in slow oven at 325° for 30 to 40 minutes or until firm. Serves 6 to 8.
Drain and slice crab, reserving liquid. Cook spinach according to package directions. Drain and chop coarsely. Melt butter or margarine in large saucepan. Add celery and onion and saute until tender. Blend in flour and seasonings. Gradually add chicken broth, stirring constantly. Heat to boiling. Add cream and reserved crab liquid. Stir in crab and spinach. Cook until heated through. Makes 4 to 6 servings.
Combine all ingredients, except 1/2 can tomato sauce. Mix well. Put in glass pan. Pour 1/2 can of tomato sauce over top of meat loaf. Bake in oven at 350° for 1 hour.
In a large skillet, combine all of the ingredients, except the potatoes. Mix well and cook over high heat about 5 to 6 minutes until heated through, stirring frequently. Remove from heat and dollop with potatoes. Serve immediately.
Sift first 4 ingredients together in a large bowl. Mix sugar, eggs, oil, pineapple, nuts and carrots in a medium bowl. Combine in large bowl with sifted ingredients and stir until blended. Bake in 3 layers or sheet pan at 350° for 35 to 40 minutes. Cool cake completely and frost.
Cream sugar, butter and oleo. Combine flour and baking soda and add to creamed mixture. Add salt, vinegar and vanilla. Drop mixture by teaspoon. Bake at 350° for 10 to 15 minutes. (They spread out.)
Peel thin strip around center of apple. Core apple to within 1 to 2 inches of bottom. Fill with above ingredients. Bake, uncovered, in microwave 2 to 3 minutes per apple.
Cream oleo and sugar. Add unbeaten eggs. Sift in all dry ingredients. Add vanilla, coconut, pecans and figs. Beat well. Pour into greased and floured pan. Bake at 375° for 25 to 30 minutes. Test with toothpick for doneness.
Combine in a bowl Rice Krispies and nut meats. In a pan cut dates and add sugar, egg and oleo. Cook over low heat for 10 minutes. Add vanilla. Pour over Rice Krispies and mix all together. Butter hands and roll in rolls or balls, then roll in coconut.
Brown meat and add water. Heat to boiling, then simmer for 50 minutes. Add onions the last 10 minutes. Heat oven to 350°. Pour meat in a 9 x 13-inch dish. Arrange potatoes on top of meat. Stir soup, sour cream, milk, salt and pepper together. Pour over meat and potatoes. Sprinkle with cheese and cereal. Bake 1 hour.
Heat oven to 350°. Precook squash in water 10 minutes. Mash squash and mix other ingredients. Bake 30 minutes or until lightly browned.
Cook corn and drain. Layer in casserole dish: 1/2 corn, 1/2 cheese, 1/2 milk, dash of salt and pepper, sprinkle with cracker crumbs and dot with margarine; then repeat layers. Top with buttered cracker crumbs. Bake at 350° for 30 minutes or until cracker crumbs are browned.
Open the salmon and flake. Save juice. Mix and spread in pie shell. Cover top with American cheese slices. Place pie crust on top. Cut slits in top and bake until brown.
In 2 quart casserole, combine carrots, onions, potatoes and water. Cover. Microwave at High for 5 minutes or until vegetables are tender-crisp. Add soup, milk, ham and seasonings to vegetables. Microwave at High for 5 to 10 minutes or until soup is thoroughly heated. Serves 4.
Combine all ingredients. Shape into a ball and refrigerate. (Wrap in Saran Wrap first.) Will keep for several weeks. May roll in ground pecans before refrigeration.
Cut the scallions into 2-inch lengths. Using a sharp knife, cut thin strips of zest (about 1/2-inch wide) from 1 orange and 1 lemon. Space the strips about 1/2-inch apart to create a striped effect. Cut the orange and lemon crosswise into thin slices. Grate the zest from the remaining orange and lemon, then juice the orange and measure out 1/4 cup of juice. Juice the lemon to get about 1/4 cup of juice.
Cream the first 4 ingredients until smooth, then add egg and beat. Pour into a 10-inch pie shell; sprinkle with pecans and set aside. Beat gently the eggs, sugar, vanilla and Karo. Pour into pie shell over previous ingredients. Bake at 375° for 30 to 40 minutes, or until firm.
Beat butter and sugar thoroughly. Add beaten eggs and beat again. Spread an 8 1/2 x 12-inch pan with all but 3 tablespoons of crushed graham crackers. Spread mixture on top of crackers. Cover with pineapple. Whip cream; spread on top of pineapple. Mix reserved graham crackers and walnuts; sprinkle over cake. Freeze 3 to 4 hours. Thaw slightly to serve.
Mix ingredients together and let stand until dough doubles in size. Make out into desired shape. Let rise and bake at 350° for 15 to 20 minutes or until brown.
Season chicken with salt and pepper. In a pressure cooker, over high heat, brown the chicken on all sides in olive oil, in several batches. Remove chicken. Add the orange zest, garlic, dill and wine. Stir to remove any brown bits clinging to the bottom of the pan. Bring to a boil and add chicken broth and reserved brown chicken pieces. Seal pressure cooker and cook over high heat until steam flows steadily. Turn heat down so that steam keeps a constant stream. Cook for 10 minutes. Remove from heat, cool pressure cooker under running cold water and release steam. Open cooker carefully; add carrots, celery and pepper. Seal cooker and cook for 2 minutes. Release steam and open cooker. Remove chicken and vegetables to a deep dish. Dissolve cornstarch in the orange juice and add to the liquid in the pan. Boil until lightly thickened, about 1 minute. Pour over chicken and serve. Serves 4.
In a medium saucepan, combine everything except vanilla. Cook over medium heat, stirring constantly, until sugar is melted and mixture comes to a boil. Cook until a small amount dropped in cold water forms a soft ball (238° on candy thermometer). Remove from heat. Add vanilla. Beat until creamy. Pour into a buttered 8 x 8 x 2-inch pan. Cool until firm. Cut into squares.
Brown chicken in oil. Pour over excess oil. Add water, contents of gravy mix and paprika. Cover and simmer 40 to 50 minutes until tender. Remove from heat and stir in buttermilk. Heat, but do not boil.
Melt butter in saucepan. Add sugar and cocoa; mix well. Add eggs, stirring well to mix. Do not beat. Add vanilla and milk; mix. Pour into pastry shell and bake at 400° for 10 minutes. Reduce heat to 350° and continue cooking for 25 minutes or until filling is set.
Saute onion and green pepper in melted margarine until tender. Add mushroom soup, chopped pimento and water chestnuts. Pour this mixture over peas (drained). Bake in casserole dish for 30 minutes at 350°.
Brown ground beef and onion; drain off fat. Add cheese soup and water, stirring well. Add tomatoes, mustard and corn. Stir in noodles. Bake in a 2-quart casserole in a 350° oven for 35 minutes.
Beat eggs slightly with vinegar, then add sugar and meal. Melt butter; add it and mix well. Pour into unbaked pie shell. Bake at 350° until done.
Place mixture of dried beans in a large kettle. Cover with water and soak overnight. Drain and add 2 quarts fresh water and ham bone or hock. Simmer slowly for 2 1/2 to 4 1/2 hours. Add remaining ingredients and simmer another 45 minutes, stirring occasionally to keep from sticking.
Bake, uncovered, 3 1/2 hours at 300°. May thicken with a little flour, if needed, before serving over a bed of rice or noodles. Freezes well.
Cream butter and sugar until light. Add egg and beat. Mix dry ingredients. Add alternately with milk, having dry ingredients first and last. Spread batter in a 9 x 9-inch pan. Cover with blueberries.
Heat black cast-iron frypan (spider) while mixing batter. Beat ingredients until smooth. Grease pan or use oil. Serve topped with warm applesauce, syrup or butter and sugar. These pancakes raise nicely while "baking" atop the stove.
Boil macaroni; grate cheese and put a small amount aside. In a large bowl, put hot macaroni, cheese, butter, milk and eggs; mix well until the cheese is melted. Put into a casserole dish, garnish with small amount of cheese; set aside. Bake at 350° until top cheese is melted.
Mix vegetables, water and salt. Cook for 2 minutes. Pour into casserole dish. Mix together grated cheese, onion, celery and mayonnaise and pour mixture over the vegetable mixture. Top with crushed corn flakes. Bake at 350° until bubbly hot. Can be halved for smaller group.
Preheat oven to 375°. Stir together flour, baking soda, baking powder and salt. Cream together sugar, brown sugar, shortening and peanut butter. Add egg. Add dry ingredients. Mix until no flour is showing. Make into balls the size of a quarter. Flatten with a fork dipped in flour, making a crisscross design. Bake 10 to 12 minutes at 375° until set but not brown.
Heat oven to 350°. In a large mixer bowl, heat hot yams with butter until smooth. Add remaining ingredients, setting aside pastry shell. Bake 30 minutes. Remove pie from oven; spoon Walnut Topping evenly over top. Bake 20 to 25 minutes longer or until pie is golden brown. Cool. Serve warm or chilled. Refrigerate leftovers.
Mix all ingredients together in Dutch oven; cover and simmer over low heat for 45 minutes. Spoon on hard rolls and serve. Better the second time around; just heat and eat.
Combine peas, onion and green pepper in medium bowl. Add garlic and vegetables. Combine remaining ingredients, stirring well. Add to vegetable mixture and toss lightly to coat. Cover; refrigerate overnight.