HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl with fork, mix first 3 ingredients. In another bowl, beat together beer, egg and 2 teaspoons salad oil; stir liquid into flour mixture. Coat half of chicken pieces with batter.
Cook chicken in water with celery, onion and salt until chicken is tender. Remove chicken from bone and line 13 x 9-inch pan with chunks of chicken. Mix together both soups and milk and pour over chicken. Next, mix the stuffing with enough chicken broth to moisten, then spread over top of soup and chicken. Cover with foil and bake at 350° for 1 hour. Serves 8.
Bake pie shell. I use the ones in the boxes and bake as directed (let cool). Mix together cocoa, flour, sugar and eggs. Add 1 cup milk slowly until mixture is smooth.
Stir together first 3 ingredients. In mixer, combine 1/2 cup butter and 1/2 cup sugar. Mix until fluffy. Add egg and beat until smooth. Combine milk and vanilla; add alternately with dry ingredients to mixture at low speed. Pour batter into greased and floured 1 1/2-quart oval baking dish. Spoon berries over batter. Combine 1/4 cup sugar, 1/4 cup flour and cinnamon; cut in butter. Sprinkle over berries. Bake at 375° for 35 to 40 minutes.
Sift together flour, baking powder, salt and cinnamon. Add sugar to eggs; mix well. Add butter, stirring until blended. Add flour mixture alternately with milk, mixing until blended after each addition. Stir in oats, nuts and raisins. Let batter stand for 5 minutes.
Fold all ingredients together and place in baking dish. Cover with 2 cups crushed potato chips. Bake at 450° for about 20 minutes or 375° for 30 minutes until hot.
In 1 quart casserole, heat bacon until crisp. Remove bacon; crumble; set aside. Add onion to bacon drippings; heat until onions are transparent. Stir in flour, sugar, salt and celery and heat;	stir in water and vinegar.	Cook until mixture boils. Add potatoes and	bacon, stirring gently to coat with sauce. Makes 4 servings.
Drain Trappey's beans; coarsely chop onion and jalapeno peppers. Combine all ingredients and refrigerate. Add salt and pepper to taste. Alter olive oil and vinegar to taste.
Cut up dates in a bowl; sprinkle soda over them. Pour boiling water over all and let cool. Mix sugar, eggs and butter together and drain dates liquid into batter. Add flour and then dates and nuts last. Makes 2 loaves. Put into greased pans. Bake at 325° for 1 hour.
Combine first 6 ingredients. Add oil, pumpkin and eggs. Beat 1 minute at medium speed in mixer. Put batter in a 15 x 10 x 2-inch pan or 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Let cool completely.
Cook chopped celery, onion and carrot in broth and water for 20 minutes. Add potatoes and cook another 15 to 20 minutes (medium heat). Stir in cream of chicken soup and add Velveeta last. Stir to dissolve. Soup is ready to serve when all of the cheese has dissolved. Salt and pepper to taste and garnish soup with crumbled bacon.
Brown chops in oil. Then place in a baking dish or oblong pan. Cover with potato slices and onion. Spoon soups over the top and spread to cover potatoes. Put foil or lid on. Bake at 350° for 45 minutes to 1 hour.
Divide popped corn between two 4-quart glass bowls. Combine brown sugar, butter, syrup and salt in a 2-quart bowl. Microwave on High for 3 to 3 1/2 minutes or until mixture boils, stirring once. Microwave at 30% power for 4 minutes. Stir in soda. Pour half of the syrup evenly over each bowl. Sprinkle 1 cup of peanuts over each bowl. Stir until it lightly coats corn. Microwave at 50% power, one bowl at a time, for 6 to 7 minutes, stirring twice.
Steam or microwave carrots until tender. In a small pan, heat butter, honey, Cointreau, orange zest and parsley. Heat until blended. Add salt and pepper to taste. Arrange carrots on serving dish. Pour warm sauce over carrots. Serve at once.
Mix sour cream and soups together. Put frozen hash browns in a 9 x 12-inch cake pan. Mix in soups and sprinkle with cheese. Sprinkle with crushed cornflakes (if desired). Bake at 350° for 30 to 35 minutes.
Pull lettuce apart, rinse and drain beans. Add grated cheese and sliced onion and toss well. Add crushed Doritos, tomatoes and salad dressing at the last minute to avoid a soggy salad.
Melt margarine and cream cheese together. Stir in corn. Simmer on low for 45 minutes to 1 hour. Stir frequently to avoid sticking.
In saucepan, over medium-low heat, melt chocolate with sweetened condensed milk. Remove from heat. Stir in extract.
In large bowl, combine all ingredients; mix well. Cover. Refrigerate at least 2 hours before serving.
Place all ingredients into a pot. Bring to a rapid boil. Remove from heat and allow to cool. Refrigerate.
Pour vegetable oil into baking dish. Add minced garlic and paprika. Dip chicken breasts into mixture and coat evenly on both sides. Place chicken in baking dish and bake at 350° for 20 minutes. Remove and drain excess oil. Put cheese over top of chicken and return to oven for 3 to 4 minutes or until cheeses are melted. Pour spaghetti sauce over chicken breasts and bake 2 to 3 minutes.
Dice artichokes very fine. Mix mayonnaise and cheese with artichokes thoroughly. Put in small casserole and bake at 350° until brown and bubbly. Serve with Ritz or Town House crackers.
Mix well and bake at 350° for 1 hour. Can also be baked in microwave oven.
Mix and sift dry ingredients in large bowl. Add oil and blend. Add eggs and beat well. Add grated carrots; stir and beat well. Bake in two 9-inch round cake pans at 350° for 35 minutes.
Cook noodles. Drain. Add butter. Combine all other ingredients. Bake in greased casserole pan at 400° for 25 minutes.
Crush crackers; boil sugar and mix exactly 4 minutes. Remove from heat immediately and quickly stir in crackers and peanut butter. Drop by spoonfuls on wax paper. Allow to cool and enjoy.
Line 6-inch strainer with coffee filter or double thickness of cheesecloth. Place strainer over bowl.
Add Eagle Brand milk and lemon juice to softened cream cheese. Pour 1/2 blueberry pie filling in a graham cracker crust. Fold in Cool Whip. Pour over pie mix. Add Cool Whip, milk and lemon juice. Then put the rest of the pie filling on top. Let cool several hours.
Combine the first 5 ingredients in a saucepan and cook until heated through, approximately 10 to 15 minutes. Add sour cream and blend.
Peel eggplant and cut in 1/2-inch slices. Combine first 3 ingredients. Separately, combine next 3 ingredients. Coat each slice eggplant in mayonnaise mixture, then in crumb mixture. Place in single layers on cookie sheet and bake at 425° for 15 to 17 minutes or until brown. Serve hot. Makes 4 servings.
Preheat oven to 300°. Sift together flour, baking soda, ginger, allspice and cinnamon. Set aside. In a large bowl, cream butter or margarine. Gradually add sugar and beat until light and fluffy. Add egg and pumpkin. Beat well. Add dry ingredients. Mix until blended. Add nuts. Mix well. Spread batter evenly in well-greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake 15 to 18 minutes.
Sift flour with salt, baking powder, soda, cloves, cinnamon and nutmeg and set aside. In a large bowl, beat sugar with butter until blended. Add eggs, one at a time, beating. Mix well after each egg. Continue to beat mix until light and fluffy. Beat in pumpkin with mixer at low speed; gradually add flour mixture until well blended. Divide batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake in a 325° oven for 1 hour and 15 minutes. Let cool in pans for 10 minutes. Turn onto wire rack to cool completely. Makes 2 loaves.
Cook sugar, water and cornstarch until thick. Add Jell-O and pour over strawberries in baked pie shell. Chill in refrigerator.
Preheat oven to 350°. Beat egg whites until foamy. Add sugar slowly and continue beating until mixture is very stiff. Gently add nuts and chips with spoon. Drop by tablespoon on a cookie sheet covered in foil (greased with a little Crisco). Place in oven and turn heat off. Leave cookies in oven overnight or several hours. This recipe doubles well.
Place broccoli and water in casserole dish. Microwave on High for 10 minutes; drain. Stir to break up. Stir in onions and soup. Top with cracker crumbs; microwave on High for 7 minutes. Sprinkle with cheese. Microwave for 1 minute on High until cheese is melted.
Mix flour, sugar, cinnamon and nuts in a bowl. In a saucepan, mix oleo, oil and water and bring to a boil. Pour over the dry ingredients. Add sour milk, soda, eggs, vanilla and salt and beat well. Pour into greased and floured cookie sheet pan. Bake at 400° for 20 minutes. Ten minutes before cake is done, make frosting.
Dissolve yeast in lukewarm milk; add 2 cups flour. Let stand in warm place about 1/2 hour. Then beat eggs, sugar, vanilla, grated rind and scant teaspoon salt. Beat until light. Add this to sponge. Melt butter and add this to sponge. Add 5 cups of flour. Cover and allow to rise for about 1 hour or until double in bulk. When light, turn on board and pat with hands until dough is 1/2-inch thick. Cut and let rise again until light. Cook in deep oil.
Cook 1st. 8 ingredients in large kettle. While they are cooking, brown ground beef and onion. After browning, add to rest of ingredients. Cook till done, about 20 minutes. Could also be put in slow cooker and cook for 6 - 8 hours. Optional: Add cabbage.
Drain and save liquid of fruit cocktail and pineapple. Add 1 cup of this liquid to the pudding and Tang. Mix all ingredients together. Apples or maraschino cherries may be added for color.
Bring to a boil; add 2 cups powdered sugar and 1 teaspoon vanilla.
Remove outer wrap of frozen broccoli and microwave on High for 10 to 12 minutes. Microwave onions and celery in butter until tender. Add soup and cheese. Microwave 4 to 5 minutes or until cheese melts. Stir twice during cooking. Add remaining ingredients. Mix and microwave until heated through. Serve hot with corn chips or fresh vegetables.
Mix tomato sauce in small amount of water in a bowl. Coat potatoes with sauce and place in roaster. Sprinkle garlic, bouillon and dabs of butter on top of potatoes. Do the same with chicken. Cover chicken with remaining sauce. Bake 1 1/2 hours, covered, at 350°.
Mix together cake mix, egg and margarine. Put in the bottom of a 9 x 13-inch pan. Mix cream cheese, eggs, powdered sugar and vanilla. Pour over first mixture. Bake at 350° until brown on top.
Mix soup and beans. Sprinkle onion rings on top. Heat thoroughly in 400° oven.
Saute 1 onion and green pepper in margarine. Slightly beat eggs and mix with Jiffy corn mix and corn; add onion and pepper. Pour into casserole dish. Mix sour cream and cheese; pour over top and bake at 400° for 30 minutes.
Mix sugar, cornstarch and salt in saucepan. Add boiling water gradually. Cook 3 to 4 minutes until thick. Remove from burner and add butter and nutmeg. Serve over fig or plum pudding.
Bring 2 cups water to a boil. Add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp. Combine whipped butter and next 3 ingredients; add shrimp. Add salt, basil, poultry seasoning, garlic and lemon juice; mix well.
Cut beef in 1-inch strips. Brown in hot shortening. Add chopped onion and garlic. Lightly season beef. Stir in soup and mushroom pieces. Add ketchup, Worcestershire sauce and sour cream. Heat, but do not boil. Serve over noodles.
Gently stir salt into thinly sliced cucumbers. Cover with ice cubes; let stand 2 to 3 hours. Add more ice if it melts. Drain. Add onions. Combine remaining ingredients and bring to a boil. Boil for 10 minutes. Pack at once in hot sterilized jars. Process in boiling water bath for 30 minutes. Remove jars from canner. Makes 8 pints.
Put onion, green pepper and butter in 3-quart microwave casserole. Cover and cook on High (max power) for 6 to 8 minutes until onion is translucent. Add juice from stewed tomatoes and flour; stir until smooth. Stir in rest of the stewed tomatoes. Cover and cook on High for 5 minutes. Add chicken, covering with sauce. Cover and cook on Simmer (or 50%) for 25 to 30 minutes or until chicken is tender. Stir halfway through cooking time. Allow to stand, covered, 5 minutes before serving with hot rice or pasta.
Brown ground beef with onion and drain. In large pot, combine all ingredients and bring to a boil. Boil, covered, for 40 minutes. Uncover for the last 10 minutes. Skim off grease.
Combine first 4 ingredients in a medium bowl. Add fruit and toss gently. Serve on lettuce leaves.
Step 1: Mix together flour, pecans and butter like a pie crust. Press in bottom of a 7 x 11-inch pan. Bake at 350° for 15 minutes. Cool.
Melt candy with 1 stick of butter in top of double boiler. Set aside to cool. Cream 1 stick butter with sugar. Add eggs, one at a time. Add flour, nuts and buttermilk to which soda has been added. Add vanilla. Fold in Milky Way mixture. Bake in a greased and floured tube pan at 300°.
Oil or butter a 1 1/2 quart glass baking dish; then line bottom of dish with 1/3 of the whole size graham crackers. Cook pudding mix with	the milk, using a little extra milk if needed, as directed on package. Pudding should not be too thick. Cool pudding not more than 5 minutes.
Pour pepper juice into roaster. Cut tops off peppers. Add water or wine to jar and add. Cook at 350° all day. Will fall apart with fork.
Slice potatoes and place in greased casserole. Sprinkle with salt and pepper. Combine chicken soup and evaporated milk. Dot with margarine. Bake 1 hour and 15 minutes at 325°. Serves 4.
Heat clams with liquid. Dice potato, onion and green pepper. Drain clams but keep liquid. Put clam liquid, potato, onion and pepper into a saucepan and cook on low heat until tender. Add milk, if necessary.
Combine chicken soup, mayonnaise, celery, rice, onion, salt and water chestnuts. Place in a buttered 9 x 13-inch dish. Melt margarine; add sliced almonds and corn flakes. Sprinkle on top of casserole. Bake at 350° for 40 minutes.
Cream butter and sugar. Add egg, then flour (sifted), then the nut meats (cut fine). Drop onto greased cookie sheet with teaspoon. Bake in moderate oven (350°); cook quickly. Yields 50 cookies.
Dissolve strawberry jello with 1/2 cup hot water. Then mix cake mix, oil, eggs, jello and strawberries in order with an electric mixer. Bake in 3 medium cake pans (put wax paper in bottom of pans) at 350° for 30 to 40 minutes. If possible, make cake few days before using and refrigerate.
Add garlic, ketchup, soy sauce and honey to chicken bouillon. Stir until well blended. Pour into shallow baking dish. Lay spareribs in the marinade sauce and let sit in refrigerator, turning occasionally, overnight or 8 hours at least in sauce. Bake at 375° in oven for 1 1/2 hours, turning for even browning in the pan with the sauce. Serves 4. Delicious and easy.
Day before serving, pour 1 can punch into a 1 1/2-quart ring mold. Freeze. Mix remaining punch, pineapple juice, lemonade and club soda into a punch bowl.
Tear lettuce and spinach into bite size pieces in very large bowl. Add onion, tomatoes, peas and bacon; toss gently. Combine mayonnaise, sour cream, lemon juice, oregano, basil, salt and pepper. Mix well. Spread dressing over greens; be sure to "frost" entire surface. Do not mix in! Cover with plastic wrap. Refrigerate overnight. To serve: Toss dressing with greens. Serves 8.
Grease 9 x 13-inch pan; spread pineapple evenly. Cover with cherries. Sprinkle cake mix over fruit. Sprinkle melted butter over cake mix. Add nuts if wanted. Bake at 350° for 45 to 50 minutes.
Layer first 7 ingredients and place in refrigerator 6 hours or overnight. Just before serving, toss and sprinkle bacon and cheese on top.
Mix all ingredients and place in greased and floured pans. Bake 1 hour at 350°. Makes 2 loaves.
Line a jelly roll pan or cookie sheet with whole graham crackers; set aside. On top of stove in a pan, combine brown sugar, margarine and walnuts. Heat until all melted together. Pour over all graham crackers and spread evenly. Bake at 350° for 10 minutes. Cool slightly and cut into squares.
Layer salad with the first 4 ingredients. For top of salad, mix the next 3 ingredients. Sprinkle 2 tablespoons dried salad seasoning (McCormick Salad Supreme).
Place tea bags in a small saucepan with water. Bring to a boil. Boil 3 minutes. Remove from stove and set aside to cool.
Soften yeast in warm water with 1 teaspoon of sugar for 5 minutes in one bowl. Put scalded milk, sugar and salt in another bowl and cool; add 4 cups flour. Mix until smooth. Add yeast mixture to this. Add more flour to form dough. Cover with towel; let rise. When it doubles, punch down. Let rise again. Separate into pans; let rise again. Bake at 400° for 45 minutes.
Cook chicken; shred it and keep broth. Fry tortilla shells in a dash of oil until lightly browned. Add cheese, mushrooms, chicken and onion to shell and roll up. Mix chicken soup and chicken broth and pour on top of tortillas. Top with cheese and bake in warm oven until melted.
Layer in order given. After baking 1 hour in a covered casserole, uncover, and add 7 or 8 slices of American cheese and return to heat just to melt cheese.
Combine all ingredients and grill on lightly oiled hot skillet or griddle. If the pancakes are flipped too high, they will stick to the ceiling.
Use blender to mix egg and champagne mustard with blender on high speed. Add oil in a thin stream until mixture thickens. Turn off blender and add parsley and lemon dill. Blend again until sauce is pale green. Makes about 1 1/2 cups of sauce.
Cook ground chuck; crumble in bottom of a 10 x 10-inch dish. Add can of soup. Place the Tater Tots on top. Bake at 350° for 45 minutes.
Mix all ingredients except crackers and butter. Pour in baking dish. Crush one roll of Ritz; sprinkle over mixture. Pour one stick melted margarine over it. Bake 30 minutes at 350°.
Bake at 350° for 1 hour. Serves 12 to 16.
Break cookies coarsely into 2 1/2-quart clear glass serving bowl. Sprinkle with orange juice. Top with layers of sliced fruit. Prepare pudding with 3 cups of milk. Refrigerate until pudding begins to thicken. Add chocolate; stir with wire whisk. Gently stir in whipped topping. Spoon over fruit; top with remaining whipped topping. Refrigerate for 30 minutes or overnight.
Boil vegetables in 1/2 cup water until tender. Drain and add beef and gravy. Pour into casserole dish. Beat egg whites with salt until stiff. Beat flakes, sour cream and milk. Fold in egg whites. Spread over beef mixture. Sprinkle cheese and paprika over top. Bake at 400° for 25 minutes.
Mix a tablespoon of cornstarch with 1 cup sugar. Mix with 1/4 cup cold water and stir gradually into 3/4 cup hot water. Bring to a boil and cook until clear and thick. Stir 3 tablespoons of strawberry Jell-O into hot filling. Stir until dissolved. Let cool. Gently fold fresh whole strawberries into cooled mixture. Pat into baked pie shell. Place into refrigerator to set. Top with Cool Whip.
Combine orange and pineapple juices with enough water to make 1 1/4 cups. Dissolve jello in 1 cup boiling water. Add orange rind and other juices. Crush cranberry sauce with a fork. Add to juices and pineapple. Chill until slightly thickened. Add orange sections and nuts. Pour into mold and chill.
Cut meat into 4 portions. Mix flour and salt. Pound into meat. Set aside remaining flour. Brown meat in small amount of hot shortening and place in shallow baking dish. Blend remaining flour with drippings in skillet. Add remaining ingredients, except cheese.
Mix the cake mix, 1 egg, pecans and butter together. Beat by hand until well blended. Spread this mixture in the bottom of a greased 9 x 13-inch pan. Use your hands to spread this mixture evenly over the bottom of pan.
Brown sausage and drain. Separate crescent dough and place in ungreased 12-inch pizza pan. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.
Combine the soup, water and green beans in greased casserole dish. Sprinkle top with cheese and dressing mix. Bake at 350° for 1 hour.
Microwave the sugar and karo 4 minutes on high in covered microwave-safe dish. Add nuts. 4 minutes more on high. Add butter and vanilla. Microwave 2 minutes on high. Add 1 tsp soda and stir briskly. Pour and spread onto cookie sheet.
Roll stew meat in flour and brown in small amount of shortening. Combine all ingredients in large covered pot. Make sure there is enough liquid to cover all ingredients. Add water or more V-8 if necessary. Bake at 275° for 5 hours. Do not peek.
Cream butter and sugar. Beat in eggs one at a time. Slowly add flour mixture, then vanilla. Add sour cream last. Cook at 325° in tube pan, about 1 1/4 hours.
Combine oleo and sugar. Blend in egg and vanilla. Add flour; mix well. Spread into ungreased 15 x 10-inch cookie sheet or jelly roll pan. Sprinkle with chocolate chips and nuts; press lightly into batter. Bake at 300° for 35 to 40 minutes until edges are lightly brown. Cool; cut into squares or bars.
Cream together first 4 ingredients. Mix well. Add flour and pecans. Chill 2 to 3 hours. Shape into balls or fingers. Bake on ungreased cookie sheet at 350° for 20 minutes. Cool slightly, then roll into powdered sugar.
Add all ingredients together. Beat well and drop by teaspoonful on a lightly greased cookie sheet. Bake for 10 minutes in oven at 375°.
Combine cream cheese and sugar, beating until light and fluffy. Gradually add milk, beating until blended. Dissolve gelatin in boiling water; let cool 5 minutes. Gradually add to cream cheese mixture, beating until blended. Stir in rind and juice. Pour into a lightly oiled 4-cup mold. Chill until firm.
Combine water, eggs, margarine, peanut butter and half of cake mix until smooth. Mix in rest of cake mix and chocolate chips. Drop by teaspoons on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix all ingredients together. Bake in preheated oven at 350° for 35 to 40 minutes.
Bring first four ingredients to full boil and cook for 1 minute, stirring constantly. Remove from heat and add next 3 ingredients. Mix well. Drop by teaspoons on wax paper and let cool.
Steam yams until almost done; cool and peel. Cut lengthwise and place in flat pan. Put remaining ingredients in saucepan; cook for 10 minutes, stirring constantly. Pour sauce over yams. Bake at 325° for 40 minutes.
Combine onion, milk, cheese, soup, crackers, butter, salt and pepper to taste. Alternate layers of the cooked squash and sauce mixture in a buttered casserole dish. Bake at 350° for 30 minutes.
Combine cranberries, marshmallows and sugar. Let set overnight. Add apples, grapes, pecans and salt. Fold together with whipped cream. Chill.
Cut up tomatoes into large chunks. Cut up pepper into strips. Cut up onions into rings. Dissolve chicken bouillon with 1 cup water. Combine ingredients and simmer until tomatoes dissolve. Add salt, pepper and garlic powder. Cut up chicken in strips and add. Simmer another 1/2 hour. Cook rice and add (or) serve it over the rice.
In a frying pan, saute in butter or oleo the onions, pepper and celery. Add meat; cook until done and drain off fat. Add beans, tomato juice, macaroni, salt and pepper to taste. Serve hot as is or over corn bread.
Combine all ingredients except cinnamon sticks in pan. Simmer 8 to 10 minutes. Pour into six mugs. Add cinnamon stick to each mug for stirring.
Take an oval rye bread loaf and hollow out center after cutting off a top portion. Break up center pieces into bite-sized pieces of bread. May break up top portion also. Bread now looks like a "bowl." Mix dip ingredients and fill rye "bowl" just before serving. Use broken rye bread pieces as dippers.
Trim fat on brisket. Line cake pan with aluminum foil, 6 inches extra on each side. Put brisket on foil. Rub Worcestershire sauce on brisket generously so there is some on the pan. Rub with garlic powder and pepper. Top with soup mix. Top with another sheet of foil and seal well with bottom sheet. Bake at 250° for 3 to 3 1/2 hours. Slice into thin pieces.
Cream softened cheese and mayonnaise. Add onion, horseradish and hot sauce. Take 3/4 cup of pecans and all of meat. Add to mixture. Sprinkle remainder of nuts and parsley over ball. Let set in refrigerator for several hours.
Dissolve the jello in the hot water and cold water. Add the remaining ingredients. Pour into 9 x 13 dish and chill until set.