HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook whole chicken; debone and take skin off. Mix chicken, cream of chicken soup, Veg-All and sour cream together. Stir. Put one stick of butter in casserole dish and let melt in oven, then put chicken ingredients with that. Put flour, milk and salad dressing together, then stir . Pour over top of chicken and it makes a crust. Bake at 350° for 45 minutes.
Combine soup, milk and pepper in a 2 1/2-quart shallow baking dish. Arrange alternate layers of potatoes, onions, cheese and soup mixture. Dot top with butter; sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes more, or until done.
In large bowl, combine eggs, sour cream, cottage cheese, raisins, 1/2 cup sugar, butter, brown sugar, 1 tablespoon Cinnamon Apple Sprinkle and vanilla; blend well. Fold warm noodles into egg mixture until well coated.
Mix together mayo, cheese, oregano, salt and pepper. Spoon over chicken. Bake at 375° for 1 hour.
Beat eggs slightly. Beat in sugar, salt, nutmeg, scalded milk and vanilla. Brush pie shell lightly with oil. Pour mixture into pie shell. Bake at 450° for 15 minutes. Reduce heat to 350°. Bake 25 to 30 minutes or until knife inserted in center comes out clean. (Overbaking will make it watery.)
In a small bowl, combine shrimp, celery, green onions, mayonnaise, salt and pepper. Put 1 teaspoonful shrimp salad on crackers or bread slices. Sprinkle with paprika and top with olive slices. Makes about 1 dozen.
Beat together shortening and sugar. Add egg. Add dry ingredients, milk and molasses. Mix well and add raisins. Drop batter into muffin pans that have been sprayed with Pam. Bake at 400° for 18 to 20 minutes.
Cook Rice-A-Roni according to directions on package. Cool, then add all other ingredients. Pour juice from artichokes over all and mix gently. May be served hot or cold. Serves 8.
Peel potatoes; cook in salted water. Mash well. Add all ingredients to potatoes. Mix well. Sprinkle celery seed on top. May add sliced boiled egg on top.
In the bottom of a large platter, spread all of the bean dip. The next layer will be the sour cream. Top that layer with the guacamole. Next sprinkle the taco seasoning mix. On top of that, will be the shrimp layer. The black olives go on top of the shrimp. Spoon the salsa over the olive layer. Next make a layer using the chopped green onions. On top of the green onions, you will make a layer of chopped tomatoes. The last layer will be the shredded Cheddar cheese. You may omit any layer that you personally do not care for.
Combine all ingredients, except beets and bring to boil. Simmer 15 minutes. Add beets and simmer 5 minutes. Pack into warm jars. Pour syrup over beets. Put hot lids on and seal.
In Dutch oven over medium-high heat in hot butter, cook onions, stirring occasionally, until lightly browned, about 15 minutes. Add stew meat, paprika, salt and bay leaf. Reduce heat to low; cover and simmer 3 hours or until meat is fork-tender, stirring occasionally. Discard bay leaf. Stir in sour cream. Serve over noodles. Makes 6 servings.
Sort peas. Place in kettle with water and salt; bring to a boil. Add remaining ingredients and simmer for 2 to 3 hours. Add water from time to time as necessary.
Sprinkle steak with tenderizer. In small mixing bowl, whisk together remaining ingredients. Using fingers, rub marinade into steak on each side. Place steak and remaining marinade in baking dish or other suitable container; cover and marinate in refrigerator for 8 to 9 hours. Grill (covered grill preferred) over charcoal to desired doneness.
Drain pineapple and oranges. Combine all ingredients. Fold in yogurt and chill. Serves 4 to 6. Very good.
Combine all ingredients except lettuce in a glass bowl. Cover; refrigerate 12 hours until scallops are opaque. Drain. Serve on a bed of lettuce.
Bring to a boil the first 3 ingredients for 10 minutes (not hard boil). Cool. Add vinegar and drained beans. Cover; let stand overnight. At serving time, add the chopped celery, chopped onion and salt and pepper to taste. This keeps well in refrigerator.
Wrap chicken breasts with bacon; arrange in casserole. Mix soup and sour cream and put on top of breasts. Bake at 275° for 3 hours.
Mix hamburger, cracker crumbs and milk together. Spread on cookie sheet. Let set overnight in refrigerator. Cut into squares. Roll squares in flour and brown. Cover with 2 cans soup and water. Bake at 350° for 1 1/2 hours.
Sift together flour, soda, salt, cinnamon and nutmeg into large bowl. Add shortening, sugars, eggs and milk. Mix until smooth, about 2 minutes. Stir in oats and raisins. (Dough may be refrigerated before rolling.) Roll out on lightly floured surface to 1/4-inch thickness. Cut out with floured 3-inch round cutter. Place on greased cookie sheets; sprinkle lightly with granulated sugar. Bake 12 to 15 minutes in 375° oven. Remove from cookie sheets immediately. Yield: 3 dozen.
Brown ground beef. Mix beans, beef, onion and green pepper; add maple syrup, brown sugar and ketchup to taste. Bake at 350° for 1 hour.
Cook grits as directed. When well done, add margarine, cheese and eggs. Sprinkle paprika and crushed red pepper on top. Bake 30 minutes at 350° in a loaf pan. Cool and serve.
Boil potatoes in jackets in salt water until tender. May be stored in refrigerator for several days. Shred potatoes; put in greased 9 x 13-inch baking dish. Mix together soup, sour cream, margarine, onion, salt and pepper. Pour over potatoes. Bake at 350° for 30 minutes. Sprinkle grated cheese and some bread crumbs over top. Bake 5 minutes longer.
Beat eggs for 3 to 5 minutes. Add remaining ingredients and beat well. Put wax paper on jelly roll pan and flour it lightly. Pour ingredients onto prepared pan, spreading it evenly. Bake at 375° for 15 minutes. Turn upside down onto powdered sugared towel. Roll up and let sit for 1 hour. Carefully unroll and fill with filling.
Brown together ground beef, green pepper and onion. Then mix all ingredients in crock-pot and cook on high for 5 to 6 hours.
Core and slice apples. Soak in pineapple juice to prevent browning when exposed to air. Combine sour cream, brown sugar and cinnamon. Add sugar and cinnamon to taste. Serve with sliced apples.
Mix well together and stir into 36 ounces of oyster crackers (3 bags). Stir every 10 minutes for 2 hours. Store in Tupperware container.
Mix water and add sugar until sugar dissolves. Add remaining ingredients. Use 1 1/2-quarts of ginger ale to one gallon. Yields 100 people.
Combine all ingredients, mixing well, and drop by teaspoons into hot oil. Brown and drain.
Season chicken with pepper to taste. Spray a large skillet with vegetable cooking spray; brown the chicken well on both sides. Add onion and garlic; saute for 3 minutes. Add apple juice, sherry, parsley and thyme; cover and simmer 10 minutes. Add apples; cover and cook 10 minutes longer or until chicken is tender. Blend cornstarch and water; stir into sauce in skillet. Heat to boiling, stirring. Spoon contents of skillet into broiler-proof casserole. Sprinkle with the shredded cheese. Broil 2 to 3 minutes or until the cheese is bubbly. Serve with peas and carrot. Serves 6.
Mix yeast, warm water and 2 tsp. sugar until dissolved. Mix all ingredients. Let rise in bowl 10 minutes. Roll it out and let biscuits rise on the pan for 10 minutes.
In saucepan, combine all ingredients. Heat until hot, 5 to 10 minutes. Put in fondue pot or pot of your choice. Serve warm with chips or vegetable dippers. Makes 1 3/4 cups.
Brown ground beef in small amount of oil. Add onions, green pepper and celery. Cook slowly for several minutes. Cook noodles in salted water until tender. Add with tomato sauce, corn, chili powder, salt and pepper to ground beef. Mix well and pour into baking dish. Cover with grated cheese. Bake in 350° oven for 20 minutes.
Mix all liquids. Add sugar. Mix well. Add onions and pepper, then add all beans. Mix in big bowl. Cover airtight. Let set 24 hours, then drain and serve.
Put flax seed in a bag. Pour over it 1 1/2 pints water. Let simmer down to 1/2 that amount. Remove from heat and add other ingredients while still hot. Give any amount as often as needed. Half of recipe makes 1 pint.
Peel and core apples. Combine flour, sugar, salt and cinnamon. Cut in the margarine until mixture resembles coarse oatmeal. Roll apples in egg, then in flour mixture and arrange in baking pan.	Place any leftover flour or egg mixture over apples. Pour orange juice into pan. Bake at 350° for 1 hour or until tender. Baste twice while	baking. Spoon juice over warm apples and serve with plain or whipped cream. Serves 6.
Chop bacon, fry with onion and green pepper. Cook until tender. Drain grease. Combine all ingredients in crock-pot. Season to taste with salt, pepper and garlic powder. Heat through for 2 hours. Recipe may be reduced proportionally.
Heat soup and cheese until warm and melted. Add crabmeat and wine. Serve hot with crackers.
Slice package of rolls lengthwise to form 2 large slices of bread. Soften margarine. Add finely chopped onion, mustard, poppy seed and Worcestershire sauce. Spread on bread slices. Layer ham slices and cheese. Close like sandwich. Lay rolls on aluminum foil and cut apart each individual roll, then wrap foil around pan of rolls and heat for 10 minutes at 400°.
Melt butter over heat, then add the muffin mix, beaten eggs, can of corn and sour cream. Place the mixture in a casserole dish. Bake 30 to 35 minutes at 350°.
Wash and trim ends of zucchini (don't peel). Drop into boiling water and cook for 4 minutes. Drain and cut coarsely. Brown sausage meat (if using links, remove from casing) and onion. Mix all ingredients together, reserving 1/4 cup of the Parmesan cheese. Put into baking dish; sprinkle with the remaining Parmesan cheese. Bake, uncovered, 40 to 45 minutes at 350°. Serves 8 as a side dish or 4 if served over rice.
Prepare and bake pastry shell. In medium saucepan, combine sugar and cornstarch; mix well. Stir in milk, lemon juice and egg yolks; cook over medium heat until thick, stirring constantly. Remove from heat. Stir in butter and lemon peel. Cool. Fold in sour cream. Spoon into cooled, baked pie shell. Refrigerate for at least 2 hours, or until set. Store in refrigerator.
Mix the first 4 ingredients at low speed until blended well. Add syrup slowly as you continue to mix. Add only enough syrup to obtain the color you desire.
In large pan, heat oil and fry ham and onions until tender. Add the cans of beans. Bring to boil with brown sugar and Worcestershire sauce to taste. I use about 1/2 cup brown sugar and about 3 tablespoons of Worcestershire sauce. It's easy to increase recipe, just boil down to remove excess liquid, if you like them thick. The longer they simmer the better they taste, but it can be done in 30 minutes and you never turned on the oven.
Mix corn muffin mix, eggs and creamed corn. Put in greased pan. Bake at 400° for 30 to 40 minutes, or until done.
Rinse red kidney beans with water and drain. Combine with wax beans, green beans, onion and celery.
Prepare pasta. Cook and stir peppers, onion and garlic in hot oil until tender, but not browned. Add remaining ingredients. Simmer and heat thoroughly. Pour sauce over pasta; toss to coat well. Makes 8 servings.
Mix all together. Pour into two 9 x 13-inch pans. Put into a 300° oven and bake, uncovered, for two hours. Stir frequently. You will get about four to five cups of apple butter. Keeps for a long time in the refrigerator.
Mash potatoes with sour cream. Add salt and pepper. Set aside. In a skillet, cook beef with onion and red pepper until meat is brown and vegetables are tender. Drain grease. Stir garlic salt into meat mixture. Add soup, corn and milk; mix well.
Cook bacon in a 10-inch skillet. Remove bacon and pour off grease. Chop up tomatoes into small pieces. Put tomatoes into skillet and simmer until tomatoes are stewed (lots of liquid). Add cooked bacon to tomatoes (mix together). Poach eggs in tomatoes and bacon. As eggs cook, let some of the liquid cook off. When eggs are firm, cut through all sections and place on toast.
Cut round steak into thin strips. Preheat oil in skillet. Add steak and brown on both sides. Remove meat to other dish. Add onion and green peppers to skillet and cook until tender. Dissolve cornstarch in water and soy sauce. Add garlic salt, sugar and black pepper. Pour this into skillet with vegetables, stirring until sauce is thick and clear. Add meat and cook until meat is heated through. Serve over rice or egg noodles.
Heat oven to 400°. Grease 10-inch quiche dish or pie plate, 10 x 1 1/2-inches. Sprinkle bacon, cheese and onion in dish. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into dish. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool for 5 minutes and then serve.
Coloring: Place 1 1/3 cups of coconut in a jar with 1 to 2 tablespoons of any flavor jello and shake well.
Combine all ingredients except chocolate chips. Blend well. Knead until smooth. spread in 9-inch square pan. Melt chocolate chips over low heat. Spread over mixture. Cool 30 minutes.
Fill a deep-fat fryer or skillet with oil to a 2-inch depth. Heat to 375°.
Mix all ingredients and chill. The longer it chills, the better it tastes. Will keep in the refrigerator indefinitely. Use with nachos as a dip.
Combine syrup and sugar. Bring to boil. Add peanut butter. Remove from heat and mix well. Pour over cereal. Press into 9 x 12-inch pan (greased). Melt chips in double boiler over low heat. Pour over cereal. Cool. Cut into small squares.
Combine first 4 ingredients and cook until thick (about 12 minutes). Add last 2 ingredients.
Line medium size pan with graham crackers. Add spices and sugar to taste to the applesauce. Pour thin layer of applesauce mixture over graham crackers, then put another layer of graham crackers and then another layer of sauce. Put a layer of graham crackers on top and top with Cool Whip. Cover and refrigerate for 12 to 24 hours before serving.
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour into pie shell. Cover with whipped cream and garnish with lemon twists. Refrigerate until ready to serve. Do not substitute ingredients. No Cool Whip please. This pie is soooo good.
Mix cream cheese with Blue cheese and egg until well blended. Trim crusts from bread, allowing one slice of bread per spear of asparagus. Flatten bread with rolling pin. Spread each slice with the cream cheese mixture. Place an asparagus spear on each slice and roll up. Cut each roll into thirds. Dip in the melted butter. (May be frozen at this stage.) Bake at 400° for 15 to 20 minutes or until golden brown. Bake 30 minutes or until browned, if frozen.
Combine shortening, sugar, egg, vanilla and peanut butter. Add flour, salt, soda and chip bits. Place on cookie sheet about 2-inches apart. Bake at 375° for 8 to 10 minutes. Let cool for about 5 minutes, then remove from pan. Makes about 3 1/2 dozen.
Beat first 5 ingredients; spread in quiche dish. Spread pizza sauce; sprinkle with pepperoni, green onion, and green pepper. Bake at 350° for 10 minutes. Top with cheese, bake 5 minutes. Serve with crackers.
Cut pocket into pork chop. Fill with mixture of all other ingredients. Fasten closed with toothpicks. Sprinkle with flour, salt and pepper, and paprika. Brown. Add 1/4 cup water, cover, and cook on low heat 1 1/2 hours. Turn chops once.
Combine cranberries and water and simmer until skins burst. Add sugar; cook 3 more minutes. Combine gelatin and boiling water; stir to dissolve gelatin. Chill until syrupy. Fold in cranberries, celery and nuts. Pour into 2 quart mold. Chill until firm.
Combine egg, flour and sugar. Stir until mixed well. Pour peaches into pie pan. Sprinkle entire contents of flour-sugar mixture over peaches. In a saucepan, melt the butter and pour it over pie. Bake until golden brown and crispy at an oven temperature of 350°; average cooking time is 40 minutes.
Combine first 6 ingredients. Add zucchini, oil, eggs, vanilla and raisins or nuts.
Beat egg yolks and sugar. Cream margarine and flour with hand. Beat egg whites and fold into eggs and sugar. Add to flour mixture and mix well. Use part of flour on fruits and nuts. Mix fruits and nuts with batter. Bake in tube pan lined with well-greased brown paper. Bake 2 1/2 hours at 250°. Makes 2 cakes.
Sift all ingredients together except brown sugar and add fruit cocktail and eggs. Put in baking dish. Sprinkle with brown sugar. Bake at 350° for 45 minutes.
Place peaches cut side up in pie shell. Mix together flour, salt and cinnamon. Pour this mixture over peaches, then pour over 1 cup light cream. Bake at 350° for 1 hour. Chill for several hours.
Drain juice from oranges and strawberries. Heat juice and melt marshmallows slowly in juice. Soften cream cheese with a small amount of mayonnaise and add to hot marshmallow mixture. Cool. Add fruits and remaining mayonnaise. Fold in whipped cream. Freeze in shallow pan. Serves 12.
As you mix, add additional flour, stirring the bowl often. Add up to 5 1/2 cups of flour for rolls. Add about 6 cups for bread. If you have a strong mixer with a dough hook, you won't need to knead it. Then pour your rather firm mixture onto a pastry cloth that has been floured. Knead only to be able to make a ball. Cover with plastic wrap and let it sit 20 to 30 minutes.
Soak chops in salt water (1 tablespoon salt to enough water to cover chops) for 15 minutes. This removes blood from the meat. Remove chops from water; pat dry with paper towels. Brown chops in frying pan. Place potatoes (washed and sliced lengthwise, with skins on) in bottom of crock-pot. Mix soup with water; stir in the garlic and pepper seasoning. Pour soup mixture over potatoes in crock-pot. After chops are browned, place chops in soup mixture in crock-pot. Cover; let cook on high for 4 hours or on low heat for 8 hours.
Combine first 4 ingredients then margarine; mix until crumbly. Make a hole in center. Add peel. Add orange juice and milk. Stir until dough clings. Knead dough to 10 to 12 strokes on flour surface, then roll out dough. Cut out biscuits. Place in greased pan. Bake at 450° for 12 to 15 minutes.
Boil potato until tender, cool slightly and mash. Stir in salt, egg, spinach and flour to make a stiff dough. (Add more flour if you need to.) Shape into 1-inch balls. Heat butter in a 10-inch skillet on medium heat. Saute onions; stir in cream and pepper. Heat to boiling, reduce heat and simmer 10 minutes, until thickened. Heat 4 quarts of water to a boil with 1 tablespoon salt. Add 1/2 of gnocchi. When they rise to top, boil for 4 minutes. Remove and drain. Repeat with other gnocchi. Mix into cream sauce and top with grated cheese.
Cook broccoli and drain. Place butter in an 8 x 12-inch baking pan and let melt in oven (or microwave). Put broccoli in dish. Top with layer of chicken. Combine soup, mayonnaise, lemon juice and curry powder. Pour over meat. Top with shredded cheese and bread crumbs. Bake at 350° for 25 to 30 minutes. Can be made ahead and reheated. Serves about 6.
Blend Ricotta and cream cheese; blend in sugar. Add eggs (one at a time); add vanilla, lemon juice, cornstarch, flour and butter. Fold in sour cream and blend well. Butter a 10-inch spring-form pan; crush graham crackers and spread in bottom and edges of pan. Pour mixture into pan. Place a pan with water directly until cake pan. Place in a cold oven, then cook for 1 hour at 325°. Turn off oven and leave door closed for 2 to 3 hours and refrigerate overnight.
Cut franks bite size. Heat sauce; add franks. Cook about 30 minutes. Keep hot.
Saute onion and bell pepper in oleo. First cook chicken (save broth). Bone and skin chicken. Cut in bite size pieces. Cook noodles in broth. Mix all together until cheese is slightly melted. Bake in a 9 x 13-inch pan at 350° for about 30 minutes.
Dissolve yeast with water. Add other ingredients. Knead dough for 5 minutes. Grease 2 cookie sheets; divide dough. Let rise 20 minutes. Bake in oven at 400° for 15 to 20 minutes. Top with favorite toppings. Bake at 450° for approximately 10 to 15 minutes.
Mix sugar, Bisquick and margarine. Beat remaining ingredients until smooth with blender on high. Pour in pie plate. Bake 50 to 55 minutes until knife comes clean in a 350° oven.
Brown hamburger and onions; drain grease. Add all spices; stir. (Put the chili beans and sauce through blender first, then add.) Cook on low for about 1 hour. Serve on hamburger buns. Also makes great chili dogs.
Preheat oven to 475°. Melt oil and butter in roasting pan large enough so that vegetables rest on bottom of pan. Adjust oil and butter to amount of vegetables. Using tongs, turn cut sides of longest cooking vegetables down to seal in juices (potatoes, onions, turnips). Roast 15 minutes. Toss once or twice. Add medium cooking vegetables (broccoli, summer squash) and pour soy sauce (or other favorite sauce) to coat. Roast 15 minutes. Add mushrooms and any seasonings. Toss lightly. Roast 5 to 10 minutes. Serve with cornbread.
Generously grease bottom of 13 x 9-inch pan. Spread marshmallows evenly over bottom of pan. Blend thawed strawberries, syrup and dry gelatin; set aside. In large bowl, combine remaining ingredients. Blend at low speed until moistened, beat 3 minutes at medium speed. Pour evenly over marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45 to 50 minutes until golden brown and toothpick comes out clean.
Combine all ingredients in a large sauce pan. Bring mixture to a boil, reduce heat and simmer for about 20 minutes. Pour hot into hot jars leaving 1/4 inch head space. Adjust lids. Process 30 minutes in boiling water canner. Makes about 6 half pints.
Combine lemons, water and sugar. Let stand in refrigerator overnight. Serves 25 children.
In heavy saucepan over low heat, melt chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax paper lined 8 or 9-inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan over low heat, melt white baking pieces with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes or until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours.
Make crust of crumbs and one stick melted butter; mix together. Pat in pan. Set aside. Beat powdered sugar, eggs and two sticks butter for 15 minutes. Pour on crust. Drain pineapple. Layer bananas and pineapple on top of filling. Spoon Cool Whip on top. You may sprinkle chopped nuts and cherries on top. Chill in refrigerator until firmly set.
Wash beans and soak in water overnight. Drain beans. Put in a large pot (cooks better in a heavy pot). Cut sausage in 1/2-inch pieces and brown in oil. Remove sausage and saute onions. Add all ingredients to beans. Cover with water and cook until tender. Serve over rice.
Brown meat well; drain off grease. Add jar of chili sauce to ground meat and mix well. Simmer for 15 minutes, stirring often. That's all. Ready in 20 minutes.
Roll out a small amount at a time and cut with cookie cutter. Sprinkle with sugar and put a pecan half or raisin in center. Bake at 350° for 10 minutes.
Mix all ingredients well. Brush on wood with paintbrush. Let stand 2 hours. Wash off with water hose. Keep in shade until dry. Mix only 1 making at a time. Be sure not to get this on your skin. It burns.
Preheat oven to 325°. Crush wafers (fine). Cream butter and sugar, adding eggs, one at a time, and blending after each. Add all other ingredients and mix well.
Fry and drain sausage, keeping it broken up. Grease casserole. Mix bread and sausage on bottom of casserole. Beat and mix all other ingredients and pour on top of mixture. Let sit overnight. Bake at 350° for 45 minutes. Add grated cheese topping after first 15 minutes. This is good just served with fresh fruit and coffee.
Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink; turn to brown evenly. Remove from skillet and keep warm.