HumbleIntelligence/food-ner-1-Million huggingface dataset:
Over low heat, blend in a saucepan the tomato soup, gelatin, and cream cheese. (Cream cheese should be room temperature and cut in small pieces.) Stir these ingredients until they are well blended. Add the juice from the shrimp. Remove from the heat and add the celery, onion, and shrimp. Add the mayonnaise and stir until well blended. Pour mixture into a mold that has been sprayed with vegetable spray and refrigerate. Serve along with your favorite snack crackers.
Peel and slice potatoes, adding salt. Cook over medium heat until done. Drain off water. Mash the potatoes with electric mixer. Cream. Add the mayonnaise, milk and butter; mix again. Add sweet pickles, juice, onion, boiled eggs, pimento and dash of black pepper. Mix together. Refrigerate overnight. Ready to eat.
Cook and stir onion and bacon in 2-quart saucepan until onion is tender and bacon is crisp. Add enough water to reserved clam liquid to measure 1 cup. Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling; reduce heat. Cover and simmer until potato is tender, about 15 minutes. Stir in milk; heat through, stirring occasionally. Makes 6 servings.
Mix cream cheese and condensed milk well; add whipped topping. Add all other ingredients. Mix well and spoon into pie shells. Refrigerate for a few hours.
Melt butter in the casserole over low heat; add anchovies and sour cream. Bring sauce to a simmer, stirring constantly. Do not let boil. Serve at once accompanied by cold vegetables and bread sticks.
Preheat oven to 350°. Sift flour with baking powder, soda, cinnamon and salt. Grease well and flour three 9 x 1 1/2-inch round layer cake pans. In large mixing bowl with electric mixer at medium speed, beat granulated sugar, salad oil and eggs until well blended, about 2 minutes. Add carrot, mix well. At low speed, gradually add flour mixture, beating just until well combined. Batter will be thin. Pour batter into prepared pan, dividing evenly. Bake 30 to 35 minutes.
Pour cream in bowl. Add flour (add a little more flour, if needed). Mix until it rolls into a ball. Place on floured board and roll 1/2-inch thick. Cut out and dip in melted butter. Place on baking sheet and bake in a 400° oven until done, about 10 to 12 minutes.
In heavy 3 quart saucepan saute onion and parsley in 4 Tbsp. of butter for 5 minutes. Add rice, saute, stirring occasionally, 5 min. Add 2 cups water. bring to a boil, or until liquid is all absorbed.
Mix first 5 ingredients like a dough. Take out 3/4 cup for crumb topping. Mix in soda; add eggs and buttermilk. Grease a 9 x 13-inch pan. Bake at 350° for 1 hour. Don't forget the topping on last.
Preheat grill. Soak wooden skewers or kitchen twine in a shallow dish. Cut a pocket in thickest side of each chicken breast and set aside. Melt butter in a medium skillet over medium heat. Add onion and garlic; saute until tender, about 5 minutes. Add marjoram, parsley, thyme, salt and bread crumbs to skillet; mix well. Spoon stuffing into chicken pockets; secure with wooden skewers or kitchen twine. Combine melted butter and lemon peel in a small bowl. Grill chicken, basting frequently with the butter mixture, about 12 minutes per side. Serves 4.
Cook macaroni in boiling, salted water, following package directions and drain. Place macaroni in large bowl and add vegetables. Add enough mayonnaise to blend salad and seasoning to taste. Chill, then serve. Makes 6 servings.
Brown pork chops. Spread rice over bottom of baking dish. Sprinkle all but 2 teaspoons of onion soup over rice. Put mushrooms on rice. Add water to liquid to make 3 cups. Pour liquid on rice mixture. Sprinkle chops with 2 teaspoons of onion soup mix. Place chops on top of rice. Cover tightly. Bake at 350° for 45 minutes to 1 hour.
Cream shortening and sugar. Add beaten eggs, pumpkin and vanilla. Sift the next eight ingredients together and add to creamed mixture. Preheat oven to 350°. Bake cake in a 10-inch tube pan or Bundt pan for 1 hour and 15 minutes. Serve plain or top slices with whipped cream.
Mix all ingredients and pour into unbaked pie crust. Bake at 350° for 40 to 45 minutes.
Cook spaghetti until done. Drain in colander and rinse with cold water. Mix vegetables together well in a large bowl. Add spaghetti; mix well. Chill and serve very cold.
In a large bowl, cream together shortening and margarine. Add sugar and beat until light and fluffy. Add egg yolks and vanilla.
Thoroughly mix sugar, coconut, pecans, vanilla, graham cracker crumbs and peanut butter. Pour melted butter over the mixture; blend well. Shape into little balls the size of a pecan. Melt paraffin and chocolate chips over boiling water. Use toothpicks to dip balls in chocolate and place on waxed paper.
Brown beef and onion together. Drain. Mix together beef, onion and soups. In greased casserole dish, line bottom with Tater Tots. Pour beef mixture over tots. Use remaining tots to cover beef mixture. Bake at 350° for 30 minutes or until hot and browned.
Take sausage out of casing and fry, breaking up into small pieces. Drain off fat and mix with remaining ingredients. Roll into 1-inch balls. Bake on ungreased pan for 12 minutes at 400°.
Boil together first 3 ingredients for 1 minute. Remove from heat. Add remaining ingredients. Mix well and drop by spoonfuls onto wax paper or buttered cookie sheet.
Beat the eggs with the milk. Mix all together, except Velveeta cheese, in a 9 x 9-inch casserole dish. Bake for 15 minutes at 350°. Top with Velveeta cheese; bake an additional 2 to 5 minutes, until melted. Yields 6 to 8 servings.
Mix tomatoes and salt thoroughly. Let stand overnight; drain. Combine with chopped onions, green and red peppers, sugar and vinegar. Put spices loosely in a thin, white cloth. Tie top tightly and add to tomato mixture. Bring mixture to boil; boil gently with spices for 1 1/2 hours or until thickened, stirring frequently. Remove spice bag. Pour into hot, sterilized jars and seal with sterilized caps. Process in boiling water bath for 5 minutes.
Boil Cokes. Add jello and stir. Put in refrigerator to cool, not jell. Add cream cheese (at room temperature), pineapple and pecans. Pour in mold which has been sprayed with Pam. Put in refrigerator to jell. You may use other flavors of jello, if you desire. This is a great holiday recipe!
Bring sugar, oleo and evaporated milk to a boil. Once it boils, stir constantly for 8 minutes. Take off heat and add peanut butter, marshmallows and chocolate chips. Stir until thickened. Spread in 9 x 12-inch pan. For peanut butter fudge, add peanut butter chips instead of chocolate chips.
Mash bananas. Cream butter and sugar. Add ingredients in order listed. Bake in well greased and floured pan in moderate oven (325°).
Cut fruits in small pieces, pouring the lemon juice over bananas. Let stand 10 minutes. Then mix all the fruits together. Sweeten to taste and let stand 10 minutes more. Drain all the juice from the fruits and mix in mayonnaise, then fold in whipped cream. Pour mixture into refrigerator trays and freeze. Serve on crisp lettuce. Serves 6 to 8.
Brown meat, green pepper and onions. Add tomatoes, barbecue sauce and uncooked macaroni and cheese dinner. Simmer 20 or 25 minutes until macaroni gets done. Use large frying pan.
Cook pasta as directed; drain. Spoon into greased 14 x 10 x 2-inch baking dish. Saute zucchini, red peppers, mushrooms and scallions in butter in large skillet for 3 minutes. Add tomatoes; spoon over pasta. Place flour in skillet; blend in milk. Add broth, nutmeg and pepper. Cook and stir over medium heat until mixture thickens. Add spinach. Pour mixture over vegetables. Cover; bake at 350° for 40 to 45 minutes. Garnish with parsley.
Preheat the oven to 350°. Brown the ground beef in the butter. Pour off the grease and stir in the garlic, salt, pepper and tomato sauce. Cover; turn the burner to low and simmer for 20 minutes.
Combine all ingredients. Chill overnight. Garnish with crumbled bacon before serving.
Cook apples; mash real fine. Add 3 cups sugar and cook until thick. Add jello and cook 3 to 5 minutes. Freeze in moistureproof container.
Prepare cake mix as directed on package. Pour into 2 (8-inch or 9-inch) round pans (not with removable bottoms). Bake as directed. Cool for 10 minutes. Remove from pan. Cool. Place the layer, top side up back into 2 clean pans. Prick with fork at 1/2-inch intervals. Dissolve raspberry gelatin in 1 cup water. Do the same with lime in another bowl. Spoon the raspberry gelatin over 1 layer and the lime over other layer. Refrigerate for 3 to 4 hours. Dip 1 pan into warm water for 10 seconds and invert on plate. Shake gently to loosen. Remove the pan. Spread layer with 1 cup Cool Whip. Top with second layer (removed as the first). Frost with remaining topping. Refrigerate.
Cut loaf of bread lengthwise. Spread one side of bread with mustard and the other side with garlic butter. Add corned beef, ham, turkey and both cheeses. Top with lettuce and onion.
Mix all ingredients together. Drop small amount on cookie sheet. Mash down with a glass that is dipped in sugar. Bake at 400° until edges are brown.
Bake sweet potatoes until tender. Peel and beat with electric mixer. Add butter, eggs, vanilla, cinnamon and whiskey. Mix well and place in a greased casserole.
Butter bottom of 9 x 9-inch pan. Crush vanilla wafers and spread one half of them on bottom of pan. Cream sugar and butter until smooth and light colored. Beat eggs well and add to batter. Spread over crumbs. Fold well drained pineapple into previously whipped cream, then fold nuts into this mixture, sprinkle remaining crumbs on top. Chill 12 or more hours in refrigerator, cut into squares when ready to serve.
Cook beef and onion until meat is brown and onion is tender. Drain off fat. Stir in broth, paste, oregano, garlic and pepper. Bring to a boil. Add broken spaghetti, a little at a time, stirring constantly. Reduce heat. Simmer gently, in covered pan, 15 to 17 minutes. Serve with cheese.
Soften cream cheese. Beat cheese, 1 tablespoon milk and sweetener. Stir in lemon peel and juice. Add 1 1/2 cups whipped topping. Spread over crust. Cover with strawberry halves. Pour 2 cups milk in bowl, add pudding mixes and stir. Let stand until thick. Add 1 cup topping. Spoon over strawberries. Refrigerate. Garnish with topping and a strawberry.
Soak dried mushrooms and lily buds in enough water to cover for 30 minutes; squeeze and drain well. Chop mushrooms; discard stems. Cut lily buds into thirds. Preheat wok or large skillet over high heat. Add oil; stir-fry bok choy, pea pods, bean sprouts and water chestnuts in hot oil for 2 minutes. Add mushrooms, lily buds, 1/2 cup water, soy sauce, bouillon granules and sugar. Cover and cook for 5 minutes. Blend dry sherry into cornstarch. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Serve at once. Serves 6.
*Note: Applesauce may be changed to blended fruit of any kind: figs, plums, peaches, prunes, bananas, etc.
Pour rice in 9 x 13-inch baking pan. Combine soups and broth and pour over rice. Add mushrooms. Place chicken pieces over rice mixture. Bake uncovered 1 1/2 hours at 350°.
Cut each bacon strip into 4 to 5 smaller pieces. Saute bacon, hamburger and onions until meat is browned. Add other ingredients and stir well. Make sure to drain meat before mixing with other ingredients. Bake until hot and bubbly, about 45 minutes, at 350°.
Combine all ingredients; mix well. Place in ovenproof serving dish. Bake at 350° for 20 to 30 minutes. Garnish if desired. Serve hot with crackers. Serves 25.
Saute onion and garlic in oil. Add beef bouillon or 3 beef bouillon cubes dissolved in 3 cups water, chicken broth, tomato juice, sauce, cumin, jalapeno, salt and Worcestershire. Bring to a boil. Cover and simmer 30 minutes. Add chicken and diced tomato. Cook 5 minutes. Cut tortillas in strips; drop into soup. Serve with slices of avocado and shredded cheese sprinkled on individual bowls of soup.
Brown beef and onions. Simmer celery in water. Combine beef, onions, celery and remaining ingredients in large skillet. Simmer about 30 minutes or until desired thickness. Serve on hamburger buns. Makes 6 servings.
Use wooden skewers; alternate pork with veal. Dip into beaten eggs and bread crumbs. Brown in frying pan. Pour in drippings and bake in a covered pan in a 400° oven for about 50 minutes.
In 9-inch pie plate, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs; sprinkle over cheese. Bake at 450° for 15 minutes or until hot. Yields 4 servings.
Preheat oven to 350°. Pour pie filling into greased 9 x 13-inch pan. Sprinkle dry cake mix over filling. Pour melted butter over cake mix and top with nuts. Bake for 30 to 40 minutes.
In a large pot add water and bring to boil; then add fish, salt and pepper to taste. Cook fish until done about 10 minutes. Remove fish and debone. Add vegetables (except tomatoes) and Tonys Herb Spice to stock, cook until tender. Add tomatoes, butter and fish bring to boil. Then serve.
Mix ingredients all together one at a time. Pour into 9-inch pie shell and bake at 350° for 50 minutes to an hour. Makes 8 servings.
Mix butter, 10x sugar and 2 cups flour; stir with a wooden spoon. Pat on bottom of 13 x 9-inch pan. Bake 20 minutes at 350°. Combine eggs, sugar, 1/3 cup flour, lemon juice and baking powder in blender for 5 seconds. Pour over partially baked crust. Bake 24 minutes or until golden brown. Cool completely. Sprinkle with confectioners sugar.
Brown hamburger. Put a layer of potatoes, layer of onions and layer of hamburger in a buttered casserole dish. Add another layer of each. Heat soup and water; add salt. Pour over mixture. Cook for 1 hour in a 350° oven.
In large skillet, melt margarine over medium heat. Add chicken; saute 4 minutes. Stir in water, soup mix and lemon. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until chicken is tender. Remove chicken; discard lemon.
Cream sugar and margarine; add 2 eggs and beat well. Add baking powder to flour. Add flour and milk alternately to mixture; add 1 teaspoon vanilla.	Pour batter in square pan, greased and dusted with flour. Bake at 350° for 30 to 40 minutes. Serve warm with strawberries, bananas, peaches or other berries can be used.
Scald milk. Mix sugar, flour and salt. Add enough hot milk to flour mixture to make a thin paste. Stir paste into hot milk. Cook this combination over low heat, stirring constantly, until the mixture thickens slightly, for about 2 minutes. (Do not cook longer or eggs will curdle.) Cool this mixture quickly by placing it in the refrigerator. (Do not allow mixture to cool at room temperature.) Add vanilla and light cream to the cooled mixture. Pour into freezer can (hand-turned or electric). Fill only to two-thirds full to allow for expansion. Freeze and let ripen (recipe follows). This recipe makes 1 gallon of ice cream.
Stir pineapple juice into concentrates. Add 2 quarts water; mix well. Chill.
Crush cookies. Mix pudding mix and milk. Refrigerate 10 minutes. Mix cream cheese and Cool Whip. Add pudding. Pour over crumbs. Reserve a few crumbs for on top.
Cook chicken by bringing to a boil, reduce heat and simmer for 20 minutes. Drain well, chop chicken and set aside. Cook spaghetti according to package directions. Combine all ingredients and put into a 12 x 8 x 2-inch dish that is coated with cooking spray. Bake at 325° for 30 minutes. First place exchanges (1 cup) equals 3 meat, 1 bread and 1/2 fat.
In large saucepan, mix pineapple juice and water. Add fruit pectin, mixing well. Stir in a few drops yellow coloring. Bring mixture to a hard boil, stirring in sugar. Bring to a full rolling boil. Remove from heat. Add flavoring. Skim off foam with metal spoon. Pour jelly into hot glasses. Cover at once with 1/8 in hot paraffin. Add lids.
Combine ingredients in the order given (flour, sugar, lemon juice, rind, water, egg, egg yolks and butter). Cook in double boiler 10	minutes, stirring constantly. Cool before spreading.
Boil stew beef, celery and water for 1 1/2 hours. Add other ingredients; cook until vegetables are tender.
Sprinkle the pudding over the pineapple and fruit cocktail and stir thoroughly. Let set a few hours before serving. Just before serving, fresh fruits such as grapes and bananas may be added.
Mix all ingredients, except olives. Using approximately 1 teaspoon dough, wrap around olive. Freeze on cookie sheet. When frozen, store in plastic bag. Take directly from freezer. Bake at 350° for 15 minutes. (Three jars cheese will do, a 10 ounce jar of olives will do.)
Place brown sugar, cream and butter in a skillet or heavy pot and brown lightly. Mix together egg yolks, flour and milk; beat well. Add to sugar mixture; cook until thick, stirring constantly over medium heat. Add vanilla. Pour into baked crust. Top with meringue if desired.
Combine flour, oleo and pecans until crumbly. Press into a 9 x 13-inch pan. Bake 15 to 30 minutes at 350°. Cool.
Melt 2 bags or 84 caramel candies with 3 tablespoons water in double boiler and add the nuts. Drop on buttered, chilled cookie sheets and place in refrigerator. Melt Hershey bars and paraffin. Dip caramel pieces and coat well. Place on waxed paper to cool.
Put half the cheese in a 9 x 13-inch dish. Combine chilies and eggs. Pour over cheese. Top with rest of cheese. Bake at 350° for 30 minutes. Remove from oven. Let sit 5 to 10 minutes, then cut into 1-inch squares and serve with Doritos.
Add a little cornstarch at a time until desired thickness is attained. Shake well to mix.
Prepare macaroni and cheese dinner as directed. Stir in browned beef, drained tomatoes and milk. Bake at 350° for about 20 minutes. Serve.
Cut buns lengthwise into 4 pieces. Melt butter; add seasoning. Brush seasoning. Mix on cut sides of buns. Bake 1 hour at 300° until dry and crisp. Yields 32 sticks.
Grease baking dish. Add the fruit filling. Sprinkle lightly with flour. Add cake mix dry. Pour butter over top. Bake at 450° for 45 minutes.
Preheat oven to 350°. Beat together sugar, oil, eggs, milk and vanilla; set aside. Sift together flour, baking powder and salt and add to oil mixture. Stir in poppy seed. Bake in two greased and floured pans for 45 minutes.
Beat together everything but pecans until smooth. Add pecans. Pour into two deep dish or 3 regular pie crusts. Bake at 350 degrees 50 minutes. Lori loves pecan pie!
Combine tomatoes, croutons, onion, salt and sugar. Turn into buttered casserole. Bake in 375° oven from 15 to 20 minutes. Serves 5 to 6.
Preheat oven to 450°. Dip chicken lightly in beaten egg. Then dip both sides in cheese. Then dip in bread crumbs until lightly coated. Season to taste.
Saute hamburger in 10-quart stockpot until brown. Remove meat and drain. Add oil to stockpot; saute veggies until semi-soft. Add browned meat to vegetables. Rinse beans and add to pot. Add remaining ingredients. Simmer until celery and carrots are tender, about 45 minutes. Makes 2 1/4 gallons of soup.
Drain and mash artichokes. Blend artichokes with mayonnaise and lemon juice in blender. Add cheese and garlic. Serve with crackers or chips.
Mix all and pour into frozen pie shell. Bake at 350° for 30 minutes or until center looks set.
Cook bacon and drain. Add onion and saute. In kettle, put clams, potatoes, celery, carrots and seasoning. Simmer until tender. Dissolve cornstarch in a little milk; add to clam mixture until thick. Add remaining milk.	Cook over low heat, stirring constantly until thickened again.	Do not boil. Add bacon, onion and oleo.
Combine ingredients. Simmer for 2 hours. Refrigerate for 24 hours before serving.
Heat first 8 ingredients to boiling in Dutch oven; reduce heat. Cover and simmer 30 minutes. Trim fat from chicken. Cut each chicken breast half in half. Sprinkle chicken with paprika. Heat margarine in a 10-inch nonstick skillet over medium heat until hot. Cook chicken in margarine 15 to 20 minutes or until light brown on all sides. Add chicken to soup. Heat to boiling; reduce heat. Cover and simmer 30 minutes or until chicken is done.
Mix butter, brown sugar and flour until crumbly. Pat in bottom of 9 x 13-inch pan. Bake 12 minutes at 400°. Cool. Mix Jell-O with 2 cups hot water and 1 cup cold water. Set until syrupy. Cream Philadelphia cream cheese with powdered sugar and cream. Spread on cooled crust. Sprinkle with chopped nuts and then slice bananas over nuts. Pour Jell-O over bananas and chill. Cut in squares. Serve with Cool Whip on top.
Combine all ingredients in skillet and simmer for 15 minutes. Serve warm with toothpicks.
Combine first 5 ingredients. Whip with a wire whisk until sugar dissolves. Combine cabbage and pickles. Add dressing and toss gently. Chill 1 hour.
Mix first 3 ingredients together and put into a Dutch oven and then add enough Tater Tots to cover the hamburger mixture. Bake at 350° for 2 hours or until Tater Tots are cooked.
Combine cracker crumbs and melted butter. Press into 8-inch square pan; chill. Beat cream cheese with sugar and two tablespoons milk until smooth. Spread over chilled crust. Arrange strawberries on cream cheese.
Place beef in hot skillet; sprinkle with flour. Add butter and stir until slightly browned; add milk and stir until thick. Serve on buttered toast.
Dissolve yeast in warm water. Stir in sugar, Crisco, eggs, potatoes and 4 cups flour. Mix in enough of the remaining flour to make dough easy to handle. Knead dough, either in the bowl or on a lightly floured board for 5 minutes. Place in greased bowl and turn greased side up. (Cover tightly and refrigerate up to 5 days if you're not ready to use it right away.) When ready to use dough, punch it down and cut off amount needed. (Whole recipe makes 48 rolls.) Shape dough and allow to rise. Heat oven to 400° and bake 15 to 25 minutes. Brush with butter, if desired.
Combine all the ingredients. Pour into large greased and floured cookie sheet. Bake at 350 degrees for 20 to 25 minutes. When cool, frost, cut into bars. Yields 44 bars.
Cream sugar and margarine together. Add egg and beat. Sift flour, salt, nutmeg and baking powder together. Add these alternately with milk. Roll and cut. Fry in vegetable oil at 370°. Makes about four dozen.
Fill quart jar with ingredients. Add boiling water. Process in canner for 10 minutes. Tastes better if left on shelf for about a month before drinking.
Melt margarine and add sour cream. Mix together with Bisquick. Spoon into greased muffin tins. Bake at 375° for 15 minutes.
Place raw bacon on bottom of casserole to cover. Wash 1 1/2 cups of rice and drain. Place rice over bacon evenly. Mix 1 can of cream of chicken or cream of mushroom soup, garlic powder with 2 cans of water and pour over rice and bacon. Place cut up chicken and mushrooms over all (season chicken to taste before). Cover with foil. Bake at 350° for 1 1/2 hours. Remove foil and bake until chicken browns.
In a small bowl, mix ice water, vinegar, egg and brown sugar. Keep in refrigerator. In large bowl, sift flour, salt and baking powder. Add softened lard. Work with fingers or blender. If mixture seems wet or sticky, an additional half cup of flour can be added. Make a well. Add ice water mixture and blend lightly. Turn dough out on floured board.
Place all ingredients in a large pot. Bring to a boil. Reduce heat, cover and simmer 1 hour or until lentils and barley are tender, stirring occasionally. Add more water, if too thick. Makes about 4 quarts. Can be frozen.
Bake or boil potatoes; cool in jackets. Peel cooled potatoes and chop. Add all other ingredients and add to potatoes. Cover and refrigerate. Serves 50.
Prepare Jell-O according to package directions; chill until slightly thickened. Crush strawberries in blender or by hand; add to Jell-O mixture. Add yogurt, vanilla and sugar substitute. Stir mixture until well blended. Pour into 4 individual molds. Chill until set. Unmold and serve on lettuce leaf. Yields 4 servings.
Mix Philadelphia cream cheese, Roquefort and mayonnaise and stuff in the 3-inch sections of celery. You may wish to further enhance the looks of these by sprinkling on some paprika, parsley or olive slices.
Arrange chicken in a 9 x 13-inch baking dish. Blend soup and sour cream. Put over chicken. Combine remaining ingredients and sprinkle on top. Bake at 350° for 30 minutes. Can be prepared in advance.