HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken and vegetables. Blend together salad dressing and garlic. Pour over vegetables and chicken; toss to coat. Serve chilled on lettuce. Store, refrigerated. Makes 4 servings.
Remove peel from mandarins and lemons, lay peel flat, pare off and discard as much of the white part of peel as possible. Cover with cold water and boil until peel is tender. If the peel is quite bitter, change the water several times. Chop fruit pulp, removing any seeds and membrane. Combine pulp and peel and measure, pack the fruit down firmly. To each cup of fruit add 2 cups of water and 1/8 teaspoon salt. Boil hard for 25 minutes, measure fruit and add an equal measure of sugar. Boil to jelly stage. Skim off foam and ladle into hot, sterilized glasses. Seal. Makes seven 8 ounce glasses.
Cook rice set aside. Melt margarine in frypan. Thaw broccoli drain well. Add broccoli and chopped onion to melted margarine and cook slow until onion is tender. In a large bowl combine rice broccoli, add soups undiluted, you may need to add a little water so that mixture is not dry. Grease a 13 x 9 inch casserole dish with margarine. Pour mixture in and cover with wax paper and cook for 20 minutes 700 watt microwave or can be cooked in conventional oven for 30 minutes uncovered. After cooking top with grated cheese. Allow cheese to melt. This casserole is good served with baked turkey, ham or baked chicken.
Finely crush soup mix; set aside. Cream butter with grated cheese. Add onion soup mix, flour and salt; mix well. Shape into 4 rolls and freeze. Remove from freezer and slice. Bake at 350° until light brown.
Cook broccoli 5 minutes after it boils; drain well. Mix other ingredients with broccoli. Top with Ritz cracker crumbs. Dot with butter. Bake at 350° for 45 minutes.
Combine caramels and 1/3 cup milk in top of double boiler. Cook, stirring constantly until caramels are completely melted. Remove from heat. Combine cake mix, remaining 1/3 cup milk and butter, mixing with mixer until dough holds together. Dough will be very thick. Stir in nuts. Press half of cake mixture into greased 13 x 9-inch baking pan; you may need to use a little more than half. Then sprinkle chocolate bits over crust. Pour caramel mixture over chocolate bits, spreading evenly. Crumble remaining cake mixture over caramel mixture. Bake 15 to 18 minutes at 350°. Cool and chill for 30 minutes before cutting.
Mix flour, pepper and mustard in a large bowl. Cut in shortening, then fold in grated cheese. Add enough milk to make a stiff dough that will still drop from a spoon. Drop onto greased pan by tablespoons. Brush tops with butter. Sprinkle with garlic powder (parsley flakes optional). Bake in 450° oven for 12 to 15 minutes until nicely browned.
Beat egg whites until stiff and dry. Gradually add sugar and almond flavoring. Crush soda crackers and add dates and nuts. Mix well and fold into egg white mixture. Pour into square greased pan. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
Cook the shrimp and scallops briefly in water until just done (usually until water begins to reboil). Remove and refresh in cold water. Shell shrimp; dry scallops and shrimp.
Melt butter; add flour and sugar. Add nuts and press over pie plate. Bake at 350° for 10 to 15 minutes; let cool.
Cook egg noodles. Drain. Brown hamburger and chopped onions. Drain off grease. Combine all ingredients except 8 ounces of grated Cheddar cheese. Pat in a 9 x 13-inch pan. Sprinkle 8 ounces of Cheddar cheese on top. Cover with aluminum foil and bake 1 hour at 350°.
Bring broth, pepper and salt to rolling boil. Stir flour and water which have been mixed well into broth. Add 3 boiled eggs and giblets (liver, neck).
Preheat oven to 350°. In a bowl, cream together butter, shortening, sugars, vanilla and egg until fluffy. In separate bowl, sift flour, cream of tartar, baking soda and salt. Add flour mixture to creamed mixture. Mix to moderately stiff dough. Using about a tablespoon of dough for each cookie, roll dough into small balls. Dip in granulated sugar. Place on ungreased cookie sheet about 2 inches apart. Do not flatten!
Allow cream cheese to come to room temperature. Mix with mayo; add clams, then season with remaining ingredients (except bread) to taste. Cut the middle out of large loaf of bread to form a bowl. Fill with clam dip. Cut excess bread and small loaf into bite-size cubes. Chill.
Combine eggs, sugar, flour, salt and nutmeg; mix well. Combine rhubarb and strawberries. Line pie pan with pastry; fill with fruit. Pour egg mixture over fruit. Dot with butter. Top with lattice crust; crimp edge high. Bake at 400° for 40 minutes. If desired when serving, fill in a couple of openings in lattice top with whole, fresh strawberries.
Melt butter. In separate pan, mix sugar, flour and cocoa. Pour into butter. Stir to mix. Add eggs, one at a time, stirring after each one. Add milk and vanilla. Pour into unbaked pie shell. Bake at 350° for approximately 40 minutes until set. Cool thoroughly before cutting. Top with Cool Whip before serving.
Mix sugar and Karo and bring to a boil. Boil 1/2 a minute. Remove from heat and add remaining ingredients. Drop on wax paper.
Heat butter and milk over low heat. Stir in frosting mix. Heat over low heat, stirring constantly, until glossy and smooth. Add pecans or walnuts, if desired. Drop by spoonfuls onto waxed paper. Cool and eat.
Place the pear slices in a saucepan with water and lemon peel; bring to a boil. Lower the heat and simmer, uncovered, for 5 minutes. Stir in the green beans and the salt; continue cooking.
Preheat oven at 400°. Spoon batter into cupcake paper-lined muffin tin or into greased muffin tins 1/4 to 1/2 full. Sprinkle sugar on top of batter cups after you pour into muffin tin, then bake for 25 minutes.
Trim and discard outer leaves and tough stems from broccoli; chop and boil flowerets in salted water for 10 minutes. Drain well. Saute chopped onion in oleo. Stir in flour and Lawry's salt; cook and stir constantly just until bubbly. Stir in milk; cook and stir sauce until it thickens and boils 1 minute. Beat eggs slightly in a small bowl; stir in generous 1/2 cup of the hot sauce. Quickly stir back into sauce in pan. Cook, stirring, until mixture thickens. Stir in mayonnaise and parsley. Fold in drained broccoli. Spoon into a well-greased 5-cup ring mold. Place ring in dish of water to bake. Bake for 30 minutes in a 350° oven. Loosen sides and turn out onto a plate. Serve.
Heat oven to 350°. Grease a 2-quart casserole dish. Cook broccoli as directed on package; drain. Arrange broccoli in casserole dish. Layer chicken over broccoli. In small mixing bowl, combine soup, mayonnaise and lemon juice; mix well. Spread over chicken; sprinkle with cheese. In a small bowl combine the bread crumbs with melted margarine, then sprinkle on top of cheese. Bake uncovered 30 to 35 minutes at 350°.
Preheat oven to 350°. Wash chicken and pat dry. Place in shallow baking pan. Sprinkle onions around and under chicken. Pour oil and wine over chicken. Sprinkle with tarragon and black pepper. Cover pan tightly with foil. Bake for 45 minutes. Remove foil. Turn oven up to 375°. Place grapes around chicken. Bake uncovered for an additional 15 minutes.
Mix the first 6 ingredients. Pour this mixture in an ungreased cookie sheet. Sprinkle with chocolate bits, nuts and coconut. Bake at 350° for 45 minutes.
Boil brown sugar, syrup and water until forms a soft ball. Beat 2 large egg whites until stiff. Pour syrup mixture over whites; beat until holds together good. Dab out on waxed paper.
Melt oleo and pour half in bottom of pan. Remove crusts from bread and arrange bread in pan. Sprinkle meat and cheese over bread. Beat eggs and milk and rest of oleo together and pour over entire slices of bread. Refrigerate overnight. Bake at 300° for about 45 minutes or until done.
Combine the first 5 ingredients in a very large bowl. Add raisins (optional). Make well in center and pour in eggs, buttermilk and oil. Stir until mixed. Cover; store up to 6 weeks in refrigerator. Bake at 400° for 12 to 15 minutes in muffin pan.
Beat eggs and sugar; mix well. Add oil and milk. In another bowl, mix all dry ingredients. Add to egg mixture. Stir in preserves and nuts. Pour into very well-greased and floured Bundt pan. Bake at 350° for 45 minutes to 1 hour.
Stir together margarine and sugar. Blend in cornmeal. Beat eggs with fork and add 1 at a time. Add juice but don't beat. Pour in unbaked pie shell and bake for 35 minutes at 375°.
Drain boiled and blanched noodles; set aside. Simmer together in a skillet the tomato soup, tomatoes, celery and soda. In another skillet brown the onions, green peppers, pork and beef in bacon fat. Stir in mushrooms and the cheese. Add garlic and salt to taste. Simmer until cheese is melted, then combine with noodles and tomato mixture. Place all in 2 large glass casseroles and cook at 350° until bubbly. Serves 20.
Cook spinach and mash to drain. Mix cream cheese and mayonnaise. Add remaining ingredients and mix well. Chill at least 2 hours before serving.
Wash apples and dry thoroughly; insert wooden skewer into each apple. Set aside; melt chocolate chips and peanut butter chips with oil in top of a double boiler or in a heavy 1 1/2 quart saucepan over low heat. Stir constantly until smooth. Remove from heat; dip apples in mixture (tilting pan as needed) twirl to remove excess coating. Place apples on wax paper covered cookie sheet. Refrigerate until firm.
Mix corn meal mix and eggs. Stir remaining ingredients. Pour into greased cast-iron pan. Bake at 350° for 30 to 50 minutes. Let set for about 10 minutes and turn out of pan.
Mix all dry ingredients together. In mixing bowl, mix eggs and all wet ingredients, add dry ingredients. Mix only enough to blend ingredients. Fill muffin tins 2/3 full. Bake at 375° for 20 minutes or until muffins are golden. Serve with Mandarin Marmalade. Makes 12.
Preheat broiler. In small bowl, mix butter, grated Parmesan, parsley flakes and garlic powder. Slice bread horizontally in half. Spread both cut sides with cheese mixture. Place bread, cut sides up, on cookie sheet. Place cookie sheet on rack at closest position to source of heat; broil bread 1 to 2 minutes until cheese mixture is golden and bubbly. Remove from broiler. Sprinkle roasted red peppers over top of bread. Cut each half into 4 pieces.
Saute onions until very well browned, but not scorched in butter; add chicken or beef broth and pepper. Cover and cook over low heat for 30 minutes. The soup is now put into a casserole. Cover with toasted French bread and sprinkle with cheese. Heat in a 275° oven for about 5 minutes or until the cheese is melted.
Cut turkey into 1-inch chunks. Thread on skewers, alternating with bell pepper squares and whole garlic cloves. On separate skewers, spear pineapple, zucchini and cherry tomatoes. Mix oil and seasonings; brush ingredients on skewers with oil. Cook skewers with turkey over hot coals 5 minutes. Place remaining skewers on grill; cook, basting occasionally, 10 minutes longer until turkey is done.
Mix all the ingredients except beans and bring to a boil. Simmer and pour over beans. Refrigerate.
Brown beef, onion and garlic in skillet. Drain fat. Stir in water, tomato sauce, chili powder and oregano. Pour half the mixture in 9 x 13-inch pan. Top with half the beans and half the chips. Repeat layering. Cover and bake at 350° for 30 minutes. Top with remaining ingredients. This serves 8 to 10 and is a good way to use up stale chip pieces at the bottom of the bag.
From each chilled melon, make 1 cup melon balls. In parfait glasses, alternate layers of the 3 melon types. Pour pineapple juice over melon. Serve chilled. Serves 4.
Pour half and half into large bowl. Add pie filling and coffee. Beat well with whisk until well blended, let stand 5 minutes. Fold in whipped topping. Spoon into crust - freeze until firm. 6 hours or overnight. Remove from freezer and let stand 10 minutes. Top with fudge sauce.
Sprinkle onion powder over roast. Heat oil in deep pan with lid. Brown roast in oil. Add onion soup and place in preheated 325° oven with lid on. After 40 minutes, add vegetables. Replace lid and return to oven for 30 minutes. Allow an extra 10 minutes for raw veggies. Salt and pepper to taste.
Cook chicken in water with onion, celery with leaves, bay leaf, 3 to 4 peppercorns and salt. Cook until tender (30 minutes).	Cook broccoli	until tender and drain. Debone chicken. Mix soup, sour cream, mayonnaise, cheese and seasonings. Arrange drained broccoli in casserole dish. Sprinkle broccoli with Parmesan cheese. Break chicken and spread over broccoli; sprinkle with Parmesan cheese. Pour sauce over all of it; sprinkle with Parmesan cheese. Dot with butter. Bake at 350° for 40 minutes. Great served with yellow or brown rice.
Combine all ingredients in a large stockpot. Heat over medium heat until candies are melted. Discard spices. Serve hot. Makes 20 to 25 servings.
For each soda place 2 to 3 tablespoons chocolate syrup in a tall glass. Fill glass 1/2 full with beverage. Add 2 scoops vanilla ice cream, stirring after each addition. Fill glass with beverage. Serve soda with large marshmallow and red maraschino cherry on a straw.
Add egg yolks, sugar, butter, soda and buttermilk; set aside. Pour bourbon over raisins and let stand about 15 minutes. Beat egg whites and set aside. Add pecans, dates, cherries, pineapple, cinnamon, allspice, nutmeg and flour. Mix with the egg yolk mixture and the bourbon and raisins. Fold in the whites last.
Let cream cheese soften at room temperature. Combine all ingredients and bake at 350° for 20 minutes in round casserole. Serve with tortilla chips.
Toast bread and cut into 1-inch cubes or tear into small pieces. Add corn bread, crumbled (put in large bowl). Saute chopped onion in butter until yellow. Add to bread and corn bread mixture. Add poultry seasoning, salt and pepper. Let stand 1 hour or overnight, if possible. Add well beaten egg. Mix thoroughly. Pour in broth from turkey and mix well. Put in greased baking dish (9 x 13 x 2-inch) and bake at 350° for 30 minutes.
Preheat oven to 350°. Rinse chicken; pat dry. Cut into strips. In skillet, cook 1/2 of chicken in margarine over medium-high heat 2 to 3 minutes or until tender. Remove from skillet. Cook remaining chicken and onion 2 to 3 minutes or until tender. Return all chicken to skillet. Add salsa and taco seasoning. Simmer, uncovered, 10 minutes. Heat beans. On baking sheet, arrange shells, overlapping as necessary. Heat in oven 5 to 7 minutes.
Beat 1/2 cup sugar into egg yolks; add salt. Stir in milk. Beat egg whites until foamy; gradually add 3 tablespoons sugar, beating to soft peaks. Add to egg yolk mixture. Add vanilla and 7-Up; stir. Chill. Dot with whipped cream and sprinkle with nutmeg.
Bring broth to a boil in a 4-quart saucepan over high heat. Add carrots and celery. Reduce heat. Cover and simmer 8 minutes or until vegetables are crisp-tender. Add peas, corn and chicken. Cover and simmer about 4 minutes longer or until vegetables are tender. Stir in macaroni, pepper and parsley. Heat through. Makes 2 quarts.
Bake potatoes. Slit and take potato from skins. Beat potato with warm milk and butter. Mix crab with potato and pile back into skins. Put cheese on top and put under broiler to melt.
Cream shortening and sugar. Add beaten egg yolks and bananas. Blend together flour, soda and salt. Add this slowly to banana mixture. Add vanilla and nuts. Bake in 2 greased (8x4x3) loaf pans at 350° for about 40 minutes. Do not over bake.
Wash and shred cabbage. In a large 3-gallon churn, start with a layer of cabbage, then canning salt. Pack hard after each layer. Keeping layering and packing until churn is almost full, pack until water rises to top. Put a large rock in a plastic bag; put in churn to hold mixture down. Tie a cloth on top tightly. Let set 7 days. Take from churn, boil kraut and put in pint jars. Seal.
Wash and dry mushrooms. Remove stems from mushrooms; finely chop mushroom stems. In a non-metal bowl, micro-cook cream cheese, uncovered, on 30% power (Medium-low) for 1 to 1 1/2 minutes or until soft. Then stir together cream cheese and other ingredients, including chopped mushroom stems.
Bring to boil the sugar and Karo. Add crunchy peanut butter. Pour over flakes. Mix and drop on waxed paper to cool. Or place in casserole dish and cool. Then cut into squares.
Put dry yeast in 1/4 cup lukewarm water. Let rise about 15 minutes. Beat egg, sugar and shortening with about 3/4 cup milk. Mix well. Add flour; mix again. Add remaining milk; mix well. Knead on floured paper. Put in bowl. Let stand 1 hour or until doubled in bulk. Roll out in small biscuits. Should make 20 rolls.
Dissolve sugar in water. Use pineapple juice to blend bananas. Add remaining ingredients. Freeze in 6 cup portions. Take out of freezer 4 hours before using. Use 1 six cup portion with 2 bottles lemon lime soda. Entire recipe serves 60.
Melt margarine in a 13 x 9 x 2-inch pan. Mix together apples, lemon juice, 1 cup sugar and 1 cup brown sugar and pour into margarine. Mix together flour, baking powder, 1 cup sugar, salt and milk. Pour over apples. Sprinkle some cinnamon sugar on top before baking.	Bake at 325° for 1 1/2 hours or until done. Serve with ice cream
Stir together sugar and corn syrup in a 1 1/2-quart dish. Microwave on High for 4 minutes. Stir in peanuts. Microwave on High for 5 minutes. Add margarine and vanilla. Blend well. Microwave on High for 2 minutes. Add baking soda and gently stir until foamy. Pour onto a lightly greased cookie sheet. Cool. Break into pieces and store in airtight container.
Melt in microwave the chocolate chips, peanut butter and butter. Pour over Rice Chex, raisins and peanuts. Stir until coated. Pour into large garbage bag. Add confectioners sugar. Shake up.
Heat together the soup, mayonnaise, sour cream, grated onion and 1/2 cup cheese. Add grated potatoes. Let mixture set overnight. Refrigerate.
Grease 9 x 12-inch baking dish. Preheat oven to 350°. Mix all ingredients. Pour into 9 x 12-inch pan and bake 1 hour.
Cook potatoes; mash and add oleo or butter, onion salt and sour cream. Put in baking dish; refrigerate overnight. Put in 350° oven. Sprinkle on grated cheese and bake for 1 hour.
Grease and flour 2 (9-inch) cake pans. Cream butter, shortening, sugar and vanilla until fluffy. Blend in eggs. Combine cocoa, flour, baking powder, soda and salt in a bowl, adding alternately with milk to batter. Blend well. Pour into pans. Bake at 350° for 30 to 35 minutes, or until cake tests done and toothpick inserted in center comes out clean. Cool. Use cocoa in your favorite frosting.
Brown beef in butter. Add seasonings and sauce. Soften cream cheese and mix with sour cream and onions. Cook noodles. Layer noodles, beef and sour cream mixture in a 9 x 13-inch buttered casserole. Top with grated cheese. Bake at 350° for 45 minutes. Can be made ahead and refrigerated. To prevent sticking, layer sauce on bottom of pan.
Mix together in order given. Form into balls. Flatten with a glass dipped in sugar. Bake at 350° on greased cookie sheet for 10 to 12 minutes. After about 6 minutes of baking, press chocolate star on top of each cookie.
Wrap 1/2 strip of bacon around a whole water chestnut. Secure with a toothpick. Broil until bacon is done. Pour barbecue sauce over them and heat.
Mix oatmeal, oil, molasses, salt and boiling water to together and set aside. When mixture is cool add yeast and flour. Knead and let rise. Poke down and put in tins to rise again.
Combine veggies in one bowl. Combine remaining ingredients and 3/4 cup water; salt and pepper. Pour over beans and veggies. Cover and refrigerate 4 to 24 hours. Toss.
Mix together hash browns, soup, cheese, butter, salt and pepper. (Save a little of the butter.) Crumble cornflakes on top. Drizzle butter over the cornflakes. Bake at 350° for one hour.
Place peaches in baking dish. Sprinkle with dry cake mix. Sprinkle with a layer of coconut. Drizzle with melted butter. Top with pecan halves or chopped nuts. Bake att 350° until brown.
Cream shortening and sugar together. Add vanilla, egg, carrots and the remaining ingredients, adding the raisins last. Drop on a cookie sheet and bake at 375° until lightly browned.
Combine flour, soda, salt and baking powder. Cream Crisco; add sugar and continue to cream. Add eggs and beat. Add flour, soda, salt and baking powder and beat alternately with buttermilk. Add melted chocolate, then vanilla. Bake at 350° for 35 minutes in a 13 x 9-inch baking pan.
In a large pot, put stewed tomatoes, tomato soup, 2 cloves garlic, 1/2 cup water, beef bouillon and sugar; bring to a boil.
Blend all ingredients (except roast) on high speed. Marinate roast for 3 days. Remove roast from the marinade and brown. After you have browned the meat, pour marinade over roast in Dutch oven or covered roaster and simmer on top of stove for 4 hours or bake, covered, in a 350° oven for 2 hours.
Combine first 4 ingredients in a large bowl (if mixing by hand) or into your large mixing machine bowl (using dough hooks) and stir until Crisco is melted, salt and sugar dissolved. Cool mixture. Dissolve yeast in warm water and add to mixture. Beat and add egg to mixture. Add 2 cups of flour and mix thoroughly, slowly stirring or mixing remaining flour until dough is easy to handle. Place dough in a warm bowl that has been greased with vegetable oil; again, grease top of dough to prevent drying out while raising and cover lightly with wax paper and towel. You may at this point, place mixture in the refrigerator for 2 to 3 hours or raise immediately on your counter top. After raising, press dough mixture down and shape into large or small rolls that are placed on a greased baking sheet (lightly greasing top of each roll with vegetable oil) to raise for 1 to 2 hours until rolls touch on all sides. Bake on middle shelf of oven at 425° for 12 to 15 minutes. When rolls are finished baking, melt a half a stick of butter/margarine and base each roll. Doubling this recipe will give you about 2 1/2 dozen rolls.
Mix 1/2 cake mix (dry), margarine, brown sugar, water and eggs in large bowl until smooth. Stir in remaining cake mix and 1 cup nuts. Spread in 13 x 9 x 2-inch pan, greased and floured. Bake 20 minutes at 350°. Sprinkle marshmallows evenly over top. Bake 10 to 15 minutes until marshmallows are puffed and golden brown. Heat frosting, stirring constantly, until thin. Drizzle over top. Cool completely. Cut into squares.
Grease pie pan. Press bread slices in bottom to cover entire bottom. Spread mustard over bread. Place cheese, beef and Kraut on top. In medium bowl combine eggs and milk. Beat together. Pour egg mixture over pie. Bake at 325 for 40 minutes.
Combine all ingredients; mix well. Refrigerate for at least a half hour. Mix well before serving.
Mix apples and sugar together and let stand for 1 hour. Sift together flour, soda and salt; add to apple mixture. Beat eggs with vanilla and add oil and nuts. Add mixtures together and pour in a greased and floured angel food pan. Bake at 350° for 1 hour.
Roll bread thin. Grate apple. Add sweetener. Spread on bread. Put on pan in oven at 350° for 20 minutes. When done, spread oleo on. Add cinnamon. If desired, add cheese. Can use banana or fresh peaches in place of apple.
Mix all ingredients at medium speed for 3 minutes, then mix at high speed for 5 minutes.
Place in layers in 9 x 13-inch cake pan: cherry pie filling and crushed pineapple. Sprinkle yellow cake mix over fruit; sprinkle with nuts. Pour oleo evenly over cake. Bake at 350° for 45 to 50 minutes.
Chop artichoke hearts. Add 1 cup bread crumbs, Parmesan cheese, olive oil and a dash of garlic powder. Add water from artichoke hearts. Bake 20 minutes at 325°.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix well. Pour into crust. Bake at 350° for 40 minutes or until center is almost set; cool. Refrigerate 3 hours or overnight. Top with fruit. Makes 8 to 10 servings.
Mix all ingredients except bell peppers. Cut peppers lengthwise and hollow out. Fill stuffing mix and place in baking pan or microwave-safe dish. Cover and bake at 375° for 50 minutes. Remove cover and bake 10 additional minutes.