HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken until tender. Skin and debone chicken; cut into small pieces. Cut Velveeta into small cubes. Combine chicken, cheese, soups and Ro-Tel. Mix well and set aside. Spray a large flat casserole dish with a nonstick coating. Crush the tortilla chips and line the bottom of the casserole. Save some of the crushed chips to sprinkle on top after baking. Pour chicken, soup, Ro-Tel and cheese mixture over the crushed chips in the casserole dish. Bake 45 minutes at 375° to 400°. Sprinkle the remaining crushed chips over the top before serving.
Bake at 350° and stir often until done. After cooled, add chocolate chips and raisins.
Wash beets and put in large pot. Pour enough water over them to cover and cook until tender. When done, skin and quarter. Put into jars. Heat vinegar, water and sugar together. Pour over beets in jars and seal.
Cream fat and sugar. Add egg yolks. Add milk and dry ingredients alternately. Bake at 450° for about 8 or 9 minutes.
Combine all ingredients except hot dogs and make a batter; add enough flour to make a stiff batter. Dry hot dogs and insert a small stick. Dip hot dogs into batter and fry in deep hot oil until golden brown.
Bring first 3 ingredients to a boil. Add peanut butter; mix. Add Cocoa Puffs. Drop by teaspoonfuls onto waxed paper. Cool and store in airtight container.
Peel pears at night and put sugar over them (no water). Do not stir.	Next morning there will be plenty of water and juice to	cook them. Let them cook slowly for a long time, until they turn pink or dark, stirring occasionally to prevent sticking. Put into hot jars and seal.
Place yams in baking dish. Mix sugar, flour and cinnamon. Add margarine and water. Bring all ingredients to a boil. Pour over yams. Bake at 325° until thickened.
Boil 1` cup water. Add Jell-O, sherbet and Cool Whip. Dissolve and add rest of ingredients and place in mold. Chill overnight.
Mix all ingredients, except cheese, together. Pour into lightly greased 2 1/2 to 3-quart baking dish. Spread cheese on top. Bake approximately 30 minutes at 350°. Serves 12 to 14.
Cook broccoli for 5 minutes and drain. Mix other ingredients, then fold into broccoli. Top with bread crumbs. Bake in greased dish for 20 minutes at 400°. Makes 8 servings.
Have all ingredients at room temperature. Cut all candied fruit into small pieces. Chop pecans. Dredge all of these in a half cup of flour. Set aside. Grease a 10-inch tube pan. Cut a circle of brown paper to fit bottom of pan. Fit in pan and grease and flour again. Preheat oven at 350°.
In a large skillet, saute the eggplant, onions, pepper, garlic and salt in the olive oil. Add tomatoes, bay leaf, dissolved chicken bouillon cube, vinegar and oregano. Cook for 5 minutes, stirring occasionally. Add tomato paste and mix well. Cover and simmer for 20 minutes. Remove the lid, stir and discard bay leaf. Serve hot. Makes 6 servings.
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except 1 cup flour and oats. Shape into 1-inch balls; place 2-inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in sugar. Place 1/8 teaspoon jelly in center of each cookie. Bake at 350° for 12 to 14 minutes or until light golden brown. Makes 60 cookies.
Heat water to boiling; cover and cook 4-6 minutes or until crisp and tender. Drain and set aside. Melt butter in skillet over medium heat. Stir in mushrooms, and cook until light brown. Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasoning and asparagus is heated through. Sprinkle with cheese and hazelnuts.
Cook noodles as directed. Mix remaining ingredients and add to drained noodles. Bake in 9 x 13-inch glass baking dish at 400° to 425° for 1 hour. (All dairy products can be low-fat except butter or margarine.)
Brown meat, onion and pepper. Add soups and water to meat mixture. Cook and drain noodles; add the cheese to the hot noodles to melt some. Combine the noodles with the meat/soup mixture and pour into large casserole dish. Top with olives if desired. Bake at 350° for 30 to 45 minutes. This recipe makes a large amount and can be frozen after cooking.
Preheat oven to 350°. Mix ingredients. Sprinkle chopped nuts and brown sugar on top and then bake. Bake until brown.
Mix Knox and Jell-Os in a bowl. Add the boiling water. Pour into large shallow pan and chill until firm. Cut into squares or shapes with cookie cutter.
Cream butter and sugar until fluffy. Add flour and lemon juice and peel. Add beaten egg yolks and milk. Add stiffly beaten egg whites. Pour into pie shell and bake at 350° for 30 minutes.
Combine first 6 ingredients in a large bowl. Add 1/2 can of tomato sauce; mix well. Place mixture in a baking dish and shape into a loaf. Combine remaining ingredients and tomato sauce in a small bowl and pour over loaf. Bake at 350° for one hour and 15 minutes or until done. Baste often!
Mix all ingredients with one cup nuts. Divide into 2 balls or one large ball. Roll in remaining nuts. Serve with crackers. Refrigerate leftovers.
Preheat oven to 350°. In medium bowl, combine 1 cup of flour and sugar. Cut into butter until crumbly. Press mixture firmly on bottom of a 9 x 13-inch cake pan. Bake 15 minutes.
Brown hot and mild sausage on top of stove. Drain off excess fat. Melt Velveeta cheese over sausage; mix well. Take mixture and spread over cocktail bread. Put in oven; bake until brown.
Combine instant pudding with 2 cups milk in 1 gallon freezer can. Mix well. Add remaining ingredients, mixing well. Add enough milk to fill can to fill line. Freeze.
Mix jello with boiling water, then add crushed pineapple and juice to the boiling water. Refrigerate 2 to 3 hours. Stir in container of Cool Whip. Add walnuts (if desired) and marshmallows. Garnish with mandarin oranges and maraschino cherries.
In large saucepan, combine pudding, juice and milk. Bring to boil over low heat, stirring constantly. Remove from heat. Add butter and stir until melted. Pour into fondue pot. Keep warm. Serve with fruits.
Soak bread crumbs in milk, then mix with meat and egg. Add 3/4 jar of Prego to meat mixture and shape to fit in loaf pan. Pour remaining Prego over top. Bake at 375° for 1 hour.
Lay cut up chicken in 9 x 13-inch casserole. Pour broth over chicken. Spread soup over chicken. Pour peas and carrots over all. Sprinkle with salt and pepper. Mix oleo, flour and milk in separate bowl. Pour over top of mixture. Bake at 350° for 40 minutes or until brown crust appears on top. Serves 6 to 8.
Combine all ingredients in a large bowl. Stir well. Pour into unbaked pie crust and top with crust, if desired. Bake at 375° for 1 hour.
Stir together and then mix with mixer for 3 minutes. Bake in 350° oven (depending how hot oven is) for 50 minutes.
Boil celery pieces about 5 minutes; drain. Mix with soup. Layer in baking dish: celery/soup mixture, egg slices and cracker crumbs. Top with cheese. Bake at 350° until bubbly and cheese is melted.
Beat softened cream cheese until fluffy. Add milk and sugar. Fold in coconut, extract and Cool Whip. Pour into crust and cover with upside-down plastic cover from graham cracker crust. Freeze. Place pieces of pie in microwave for 10 seconds before serving. Freeze leftovers.
Mix chicken, sour cream, soup and pimentos. Put into a 2-quart casserole. Top with crushed Ritz crackers and melted margarine. Bake 30 minutes at 350°. May be served in small tart shells. Warm shells, fill with warmed filling and top with crumbs and margarine.
Melt butter in large saucepan over medium heat. Cook onion, celery and green pepper until tender. Add remaining ingredients, except rice. Bring to a boil. Stir in rice. Reduce heat. Simmer uncovered for 20 minutes or until rice is tender. Makes approximately 6 (1 cup) servings.
Brown meat in iron skillet. Before meat is done add onion and other vegetables. Continue cooking for a few minutes, adding salt and pepper to taste. Little bits of leftover tomato add color and flavor. In a cup or small bowl make a roux with the flour and a small amount of water. Add to meat mixture and continue cooking until a small amount of gravy thickens in the mixture. Spoon mashed potatoes over the top and place skillet in 375° F. oven for 20 - 25 minutes or until mashed potatoes are beginning to brown on top. Serve with a big spoon and let everyone help themselves. Great with buttered rolls and maybe a small salad.
Combine all ingredients; mix well. Turn into an oiled baking dish and bake at 350° for 45 minutes, or use as stuffing in a turkey.
In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. (I mix mine by hand.) Fold in whipped cream. Gently spoon into crust. Spread with whipped topping or Cool Whip.
Preheat oven to 350°. Fill pie plate with sliced apples; sprinkle with cinnamon and 1 tablespoon sugar. Mix together flour, 1 cup sugar, margarine or butter and egg. Pour over top of apples. Bake 30 to 40 minutes or until brown.
Dissolve jello in 1 cup boiling water. Add cranberry sauce and orange rind. Let chill until nearly set and add remaining ingredients. Congeal.
Beat eggs. Add sugar, salt and vanilla. Beat lightly. Add syrup and butter. Place pecans in bottom of unbaked pie crust. Add filling. Bake in a moderate oven at 350° for 50 to 60 minutes.
Place onions in casserole. Combine all other ingredients and pour over onions. Bake, covered, at 350° for 1 hour.
Dissolve coffee in boiling water. Pour into small, tall cups, filling only half full. Whip the cream. Let guest add sugar, if desired, then spoon cream atop coffee and sprinkle with ground cinnamon. Guest folds in cream until frothy. Makes 6 or 7 servings.
Combine milk, egg and oil. Add oil at once to dry ingredients. Bake in greased muffin tins at 400° for 25 minutes. You can line your muffin cups with the paper muffin cups. Makes 12 muffins.
Combine all ingredients, except oil in food processor. Turn on and slowly dribble in the oil. Allow flavors to marinate overnight. Serve over large boiled and deveined shrimp on a bed of shredded lettuce. Sauce keeps well in refrigerator.
Unroll dough; separate into 8 triangles. Evenly sprinkle 1 teaspoon onion over the 8 triangles. Roll each and place on cookie sheet. Brush rolls with butter. Sprinkle remaining onion over tops. Bake as directed.
Saute onion and butter until tender. Add cabbage, lima beans, carrots, potatoes, broth and salt. Cover and bring to boil. Simmer until vegetables are tender. Melt 1/4 cup butter or margarine in 4 quart kettle. Blend flour, pepper and paprika. Stir in milk and heat to boiling while stirring. Boil and stir for 1 minute. Remove from heat, stir in cheese until melted. Add vegetables with their liquid to cheese soup base. Heat to serve.
Spoon chocolate Cool Whip into 6 dishes. Make a depression in the center. Spread Cool Whip up sides of dishes. Prepare instant pudding as directed. Let stand 5 minutes. Spoon into center of Cool Whip.
Combine sugar, pineapple and cranberries and let stand. Make Jell-O; let stand until it starts to jell. Then add it all together.
Mix sugar with 1 cup of water and boil down to syrup consistency. Mix cornstarch in 1/4 cup water and add to syrup with butter. Peel apples and cut them into one-inch pieces. Cook the apples in the syrup until tender. Place in a baking dish.
Rinse scallops and dry with a paper towel. Roll scallops in flour. In a wok or large skillet. Saute scallops and garlic in olive oil until tender, about 5 minutes. Add snow peas, red peppers and mushrooms and mix until heated through. Serve over rice. Serves 5.
Preheat oven to 375°. In a heat-proof serving dish, mix together the beans, crabmeat and onion. Add 1/4 c. bran, yogurt and seasoning and mix well.
Place both cans of Eagle Brand milk in saucepan; completely cover with water. Boil 3 hours, replacing water when needed. Keep both cans completely covered with boiling water at all times. After 3 hours boiling, cool cans completely. Open and pour into precooked pie shell. Top with Cool Whip and chopped pecans.
Mix bread crumbs and pineapple. Put in baking dish. Combine eggs, sugar and butter. Pour over pineapple. Bake at 350° for 30 minutes.
Slice banana(s) and place on bottom and sides of baked pie shell. Mix cream cheese, Eagle Brand, lemon juice and vanilla thoroughly and pour into pie shell over the banana(s). Cover with Cool Whip. Chill 2 hours before serving.
Melt butter; stir in flour, salt and pepper. Add milk and cook until thick. Add Worcestershire sauce, soup, cheese, and pimento stirring well. Put greenbeans in casserole dish and cover with soup mixture. Sprinkle with crumbs and bake in a 350° oven for 20-25 minutes.
Saute garlic in butter. Add parsley, oregano and clams with juice. Stir in tomato sauce, wine and seasonings. Cover and simmer for 5 to 10 minutes. Serve over pasta; sprinkle with Parmesan cheese.
Boil water, sugar, and juice from cherries. Add jello and stir. Add cherries, pineapple, and nuts. Add coca-cola. Pour into casserole dish and chill.
Mix together the Jell-O and hot water; let cool. Beat the cream cheese, sugar and vanilla. Whip the chilled milk until stiff, then whip all ingredients together. Pour into an 8 x 13 x 2-inch crumb-lined pan.
Drain sweet potatoes well. Place in large mixing bowl. Beat with electric mixer until well mashed and smoothly blend in syrup, evaporated milk and butter. Pour into greased baking dish. Top with marshmallows. Bake in a 375° oven for 15 minutes. Marshmallow should be golden brown. Makes 8 to 10 servings.
Place all ingredients into a large bowl and with an electric mixer, blend on high for 3 minutes. Put into a pitcher or gallon jug and refrigerate until ready to serve.
Saute bacon in Dutch oven. Add onions and cook until transparent. Add chicken broth or stock, potatoes, salt and pepper. Put cornstarch in small container and add 1 cup milk. Stir until smooth. Add to soup mixture and add 2 more cups of milk. Bring to boil, stir and add chicken. Cook 5 to 10 minutes on medium heat, stirring occasionally. Serve with green salad and hot rolls.
Dissolve strawberry jello and sugar in boiling water, stir in wine and cold water. Pour into a 4-cup mold. Chill until firm. Unmold on serving dish. Garnish with sugared grapes. Serve with whipped cream.
Brown meat in large pot with onions and seasonings. Drain. Add potatoes to meat mixture and mash well until blended. Fold into pie crust. Top with other crust; vent.
Combine dry ingredients in large mixing bowl. Combine yogurt and milk in medium mixing bowl. Add yogurt and milk mixture to dry ingredients and mix just until ingredients are moistened. Fold in chocolate chips. Fill muffin cups 3/4 full and bake in 375° oven for 15 minutes or until done. Makes 12.
Slice potatoes and onion and put in a pot. Cook, covered, for about 10 minutes. Turn off heat and let stand in water, covered. Mix together soups and milk, cook over low heat until melted into a sauce. Drain potatoes. Pour mixture over potatoes and turn with wooden spoon. Pour in baking dish back. Bake at 350 degrees until bubbly and brown. Sprinkle with paprika.
Brown hamburger with onion and pepper. Chop remaining ingredients. Mix in large saucepan. Use 2 1/2 ounces of soup base. Simmer for 35 to 40 minutes.
Place the garlic, basil leaves, olive oil, cheese and optional pine nuts in a food processor or blender and process until pureed. Keep refrigerated several weeks or freeze.
Cook chicken until tender. Put in bottom of 2-quart casserole dish. Cook broccoli as directed on package. Put on top of chicken. Mix soup, lemon juice, curry powder and mayonnaise. Pour sauce over broccoli. Spread cheese and bread crumbs on top. Bake at 350° for 40 minutes.
Combine buttermilk, Grapenuts, sugar and cinnamon and soak for 3 hours. Combine remaining ingredients and mix together. Dissolve 1 teaspoon soda in 1/2 cup water. Mix all together. Pour into 2 greased bread pans. Bake 300° for 1 hour 20 minutes.
Sift together the dry ingredients; chop in the fat. Add the mashed sweet potatoes; mix well. Add gradually only enough milk to make a soft dough. Knead a few strokes. Roll dough 1/3 inch thick. Cut in rounds and place on a baking sheet. Bake in a hot 450° oven for 12 to 15 minutes. Serve hot.
Place half of the yogurt, half of the juice concentrate and half of the milk in blender. Cover and blend on medium speed about 45 seconds, stopping blender occasionally to scrape sides, until thick and smooth. Pour mixture into 8 glasses. Repeat with remaining yogurt, juice concentrate and milk. Pour remaining mixture into glasses.
Mix all ingredients, except crabmeat, then stir in crabmeat. Spread on split Thomas English muffin. Cut into quarters. Bake at 400° for 10 minutes. Chill or freeze until ready to use. When ready to use, put under broiler until the cheese melts.
Place beans in baking dish. Mix sugar, vinegar and bacon grease. Pour over beans. Let stand for 4 hours. Add almonds and crumbled bacon. Bake, uncovered, in a 325° oven for 40 minutes. Serves 8.
Cook broccoli in salted water for 5 minutes; drain well. Mix with next 5 ingredients. Place in greased casserole and cover with Ritz cracker crumbs. Bake, uncovered, at 350° for 30 minutes.
Cream together peanut butter and cream cheese. Add sugar, then whipped topping. Spoon into crust and chill until set, 3 to 4 hours, or freeze.
Beat eggs; add sugar and remaining ingredients. Pour into well buttered 9 x 13-inch pan. Bake in 350° oven 40 to 45 minutes. Cut in squares.
Coat chicken with flour. In 10-inch skillet over medium heat in hot oil and oleo, cook garlic 30 seconds; discard garlic. Cook chicken cutlets, until lightly browned on both sides. Add soup, mushrooms and broccoli to skillet. Cook until vegetables are tender, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until chicken and vegetables are done.
In a large mixing bowl with the wafer crumbs, add all other ingredients in small amounts. Mix by hand until all ingredients are mixed well. Place in a lined pan and store in refrigerator or freezer.
Combine flour and shortening until mixture resembles coarse meal; set aside. Combine buttermilk and soda, stirring until soda dissolves. Add buttermilk mixture, bacon, cheese and onion to flour mixture, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness and cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425° for 10 to 12 minutes. Yields about 1 1/2 dozen.
Halve avocados. Scoop out insides and cut in cubes. Mix with remaining ingredients. Refill shells. Chill. Makes 4 salads.
Melt butter and add dry ingredients. Add beaten egg; mix well. Drop from teaspoon on greased cookie sheet 2 inches apart. Bake 8 to 10 minutes at 350°. Let stand 1 minute; remove from cookie sheet. Makes about 6 dozen.
Melt chocolate, 2 tablespoons butter and milk in double boiler or microwave. Stir in vanilla and set aside to cool. Cream remaining 1/2 cup butter and brown sugar in a bowl. Beat in the egg. Add the flour and the oats.
Beat eggs. Add sugar, cornstarch and vanilla. Add melted butter and Karo syrup. Mix well. Pour into unbaked pie shells. Sprinkle nuts on top (1/2 cup or more to each pie). Bake at 350° for 1 hour.
Boil chicken until tender with onion and celery if desired. Pull chicken into chunks and place in large greased casserole dish. Mix sour cream, soups and broth; pour over chicken. Mix margarine, stuffing and broth and sprinkle over top of casserole. Bake in preheated 350° oven for 1 to 1 1/2 hours.
Heat olive oil in skillet. Add garlic, salt, pepper, crushed red pepper. Let garlic lightly brown (do not burn garlic as it will have a bitter taste).	Add tenderized conch and saute for 1-3 minutes. Add wine and let reduce slightly. Add clam juice or stock and cook for 1 to 3 minutes longer. Add parsley and cooked linguine. Toss and serve immediately.
Mix all ingredients together. Pour into 9 1/2 x 13 casserole dish. Bake at 350° for 25 minutes.
Brown meat, onion and garlic in hot oil. Add the remaining ingredients; simmer for 30 minutes, stirring frequently to prevent burning. Yield: 3 cups. Carbohydrate 3 g, protein 7 g, fat 8 g, calories 112. One serving = 1/2 cup meat medium fat exchange, 1/2 fat exchange.
Brown ground beef. Drain grease. Mix in rest of ingredients. Simmer about 45 minutes on medium to low heat until sauce thickens.
Wash dills in cold water; drain and dry thoroughly. Cut in strips and pack in jar or jars. Must have a tight lid. Bring the 4 syrup ingredients to a boil, then let cool. Pour over pickles. Turn jar or jars upside down for 3 days. Enjoy!
Heat under medium heat until unable to stir any longer. Knead dough. Allow to cool and is ready to play! Store in airtight container.
Melt 2 tablespoons butter in each of two 8 or 9-inch layer pans. Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan. In large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cup flour and the remaining ingredients. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in remaining flour. Drop batter by tablespoonfuls over mixture in pans. Let rise in warm place (85°) for 50 minutes. (Dough will not double.) Heat oven to 350°. Bake 25 to 30 minutes or until golden brown. Immediately invert pans onto serving plates; let pans remain a minute so butterscotch drizzles down over coffee cakes. (Makes 2 coffee cakes.)
Mix all ingredients into a thick, round ball. Pat into a 9 x 13-inch pan. Bake for 20 minutes at 350°. While still warm, spread with icing.
In 2-quart saucepan, over medium heat, in 3/4 cup boiling water, heat carrots and salt to boiling. Cover and cook 6 to 8 minutes, until carrots are tender-crisp. Stir in remaining ingredients. Over medium heat, cook, stirring constantly, until sauce is slightly thickened. Makes 4 servings.
Cut the meat from the bones. Add Tender Quick. Grind twice; let set 24 hours. Add remaining ingredients. Mix well and grind again, then process as any fresh meat (such as stuffed sausage) or stuff into cloth bags and boil in water 30 minutes. Let cool, then slice and freeze.
Preheat oven to 350°. Prepare and bake cake mix as package directs for 2 (9-inch) layers. Remove from pans; cool thoroughly. In large mixer bowl, beat Eagle Brand and chocolate until well blended. Gradually beat in water, then pudding mix until smooth. Chill at least 30 minutes. Beat until smooth. Fold in whipped cream. Chill at least 1 hour. Place one cake layer on serving plate; top with 1 1/2 cups mousse mixture. Top with remaining cake layer. Frost side and top of cake with remaining mousse mixture. Chill. Garnish as desired. Store covered in refrigerator. Makes 1 (9-inch) cake. Preparation time: 2 hours. Total time: 3 hours.
Combine jello, sugar and water in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Stir in fruit and cool. Combine milk and cream cheese, beating until smooth. Stir in jello mixture and add nuts. Pour into glass dish and refrigerate overnight and then serve.
In large bowl, mix lemon juice and milk until thickened. Add pineapple and nuts. Mix well. Add sugar to whipped cream and fold into mixture. Pour into baked pie crust. Refrigerate.
Heat undrained pineapple in small saucepan. Bring to boil. Add lemon Jell-O. Stir until dissolved. Place in refrigerator to cool. Prepare pudding mix with 2 cups milk. Combine pudding with pineapple mixture. Fold in Cool Whip. Line 9 x 13-inch glass dish with sliced angel food cake. Cover with half pineapple mixture. Repeat layers and end with pudding mixture. Cover and chill overnight.
Rinse rice; drain. Brown rice with a teaspoon of grease. Combine onion, celery, pepper, garlic, tomato, salt and pepper and 3 cups hot water. Let cook for 20 minutes on low heat. Add sausage and 1/2 cup hot water; simmer for 10 minutes.
Make sauce with the first 7 ingredients. Pour over chicken and cover. Bake 1 1/2 hours at 375°. Uncover last 15 minutes. Serve at once over hot rice.