HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together in large bowl the chicken, celery, water chestnuts, rice, Cheddar cheese and green onion. In small bowl, stir together mayonnaise, soup, salt and lemon juice. Add this mixture to chicken mixture and stir to combine. Spoon into a 9 x 13 inch casserole - top with crushed potato chips and sliced almonds. Bake in 375° oven for 30 minutes. Serves 12.
Cut bacon into small pieces and fry slowly to a golden brown in a 3 to 4-quart saucepan. Add onion and cook slowly, without browning, 5 minutes. Add corn (including liquid) and potatoes. Sprinkle with seasonings. Add boiling water and cook slowly until potatoes are tender, 20 to 25 minutes. Remove from heat and slowly stir in milk. Makes 4 to 6 servings.
Combine first 4 ingredients. Bring to boil over medium heat. Boil for about 5 minutes. Remove from heat. Add pecans and butter. Stir until thick, then drop by teaspoonfuls onto wax paper.
Okra may be fresh, frozen or canned. Boil in a small amount of water until tender. Drain. Chop, mash and beat with a fork or in a blender. Add egg, sugar, salt and pepper. Beat well. Sift flour and baking powder together. Add and beat. Drop by 1 teaspoon into deep, very hot fat. Brown, turn without pricking. Cook until very brown and crisp. Drain on paper towels. Serve hot. Serves 8 or more.
Cream butter, Crisco, sugar and eggs one at a time. Add flour, salt, milk and flavoring. Bake at 300° for 1 1/2 hours.
Cook sugar, milk and butter until it forms a soft ball in cold water. Add marshmallow cream and peanut butter. Beat well. Pour in plate. Let cool. Cut into squares and enjoy.
Spread butter on bread. Fit 6 slices (butter side down) in an 11 x 7-inch pan. Top with 1 cup of berries. Layer with rest of bread and berries.
First Layer: Mix flour, margarine and nuts and press into 9 x 13-inch pan. Bake at 350° for 20 minutes, until brown and cool.
Mix corn meal as directed on box, then add the frozen broccoli. Bake at 350° for about 30 minutes. This is very delicious.
Brown hamburger; drain and add taco mix. Lay rolls in greased pie pan. Put hamburger mixture on top and layer tomatoes, olives and sour cream. Add Cheddar cheese and bake at 375° for 20 to 30 minutes.
Brown hamburger and onion; drain off fat. Mix mushroom soup and water. Layer beans, hamburger and soup in casserole dish. Top with Tater Tots. Bake at 350° for 45 minutes. Serves 4.
Bake potatoes at 400° for 40 to 50 minutes. Halve them and scoop out insides. Rice or grate potatoes into large bowl. Add cream cheese and beat. Add remaining ingredients and beat until smooth. Spoon filling back into skins. Reheat for about 20 minutes or until tops are browned slightly. After filling is put into skins, they may be frozen.
Cook cabbage, onion, kidney beans and tomatoes. Add browned ground beef. Add salt and cook on low heat 30 minutes.
Prepare the cake mix according to the directions. Put 1/2 of the batter into a Pam sprayed 9 x 13-inch pan. Bake for 15 minutes in oven preheated to 350°. Melt together the evaporated milk, butter and caramels. Pour this over baked cake. Sprinkle with the pecans and chocolate chips. Spread remaining cake batter over this. Bake for 20 to 25 minutes, until cake tests done. Enjoy!
Melt margarine. Add 1/2 c. sugar and the water. Bring to a boil, then add the apples and cook 15 minutes. Pour into a heavy pie pan. Beat eggs, milk, Bisquick, salt and sugar until smooth. Pour over apples. Bake at 425° for 15 minutes, until it puffs up and is golden brown. Serve immediately. Excellent!
Place chicken in large pan and cover with water. Cook until tender. Remove chicken from water and cool. Reserve broth for other uses. Bone chicken and chop into bite size pieces. Place into lightly greased 13 x 9 x 2-inch baking dish; set aside.
Mix and bake, uncovered, at 350° for 1 1/2 hours.
Combine soy sauce, garlic and ginger. Add beef cubes. Toss and set aside while preparing vegetables. Heat oil in large frypan or wok. Add beef and toss over high heat until brown. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Makes about 4 servings.
Mix frozen strawberries, pineapple, pie filling and fruit cocktail in a bowl and chill. The strawberries being slightly frozen still when you serve this makes it very refreshing.
Combine vanilla wafers with melted butter. Press into a 9 x 13-inch pan. Refrigerate until cooled while mixing other ingredients.
Brown Ritz crackers in butter. Mix all ingredients (except crackers) together in casserole dish. Sprinkle crackers on top. Bake at 400° for 15 to 20 minutes. This recipe may be halved.
Preheat oven to 325°. Grease and flour a loaf pan. Stir together sifted flour, soda, and salt in a mixing bowl. Add sugar, eggs, oil, and buttermilk. Stir to blend. Stir in bananas and walnuts. Pour batter into prepared pan. Bake for one hour and 10 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on wire rack. Makes 8-10 servings.
Mix together; place deer strips in mixture. Place in refrigerator overnight. Pepper meat and cook on grill until bright red, not dry.
Mix all of the ingredients and marinate 30 to 60 minutes. In a skillet, simmer for about 20 to 30 minutes until the meat is almost tender. Remove the stock; stir-fry the pork until it's a little bit brown or well fried, then put back the stock. Season to taste.
Preheat oven to 425°. Bake pie shell 5 minutes. Reduce oven to 350°. Melt butter and chocolate together. Add sugar and half and half; stir until smooth. Pour into a bowl and set in cold water, stirring until cool. Remove bowl from water and beat in eggs and yolk. Let stand until solid. Top with whipped cream (optional).
Melt chocolate and butter together in heavy 2-quart saucepan over low heat. Remove from heat; add sugar and stir until blended. Add eggs and vanilla. Beat well. Stir in flour. Crush sugar frosted flakes into medium fine crumbs. Add to chocolate mixture together with nutmeats; mix well. Bake at 325° for 30 minutes.
Pull biscuits apart, making 2 thinner biscuits (20 pieces). Wrap apple quarters in biscuit dough, pinching dough together around edges. Place dumplings in 9 x 13-inch pan or large baking dish. Melt	butter; stir in sugar and let dissolve. Add water. Let come to a boil. Pour over dumplings. Bake at 350° (covered) for 25 to 30 minutes or until tender. Uncover and bake until golden brown.
Brown meat with onion and drain any grease. Mix seasonings to meat. Mix other ingredients in a large pot without draining. Add meat. Bring to boil and simmer for 1 hour.
Melt butter or margarine in a large saucepan. Blend in brown sugar and salt. Cook over low heat for 2 minutes, stirring until mixture comes to a boil. Remove from heat. Blend in confectioners sugar gradually. Add vanilla. Mix well. Thin with a few drops of cream, if needed.
Mix liquid ingredients together first, then add dry ingredients and mix well. Grease and flour pans. Heat oven to 350°. Use large bowl and put all ingredients together. Beat until mixed. Bake 30 to 35 minutes until center springs back.
In large bowl, soak oats, butter and sugar overnight. Next day, preheat oven to 350°. Add remaining ingredients and drop by teaspoonful onto lightly greased and floured cookie sheet. Bake 20 minutes or until done. Make 36 cookies. This is a chewy cookie.
Smash and refried cooked beans. While this is done go ahead and add all other ingredients together. Heat up tortillas and place all ingredients into tortilla and roll it up into a delicious burrito.
Combine cream cheese, Cool Whip and sugar. Mix on high until well blended and smooth. Pour into pie shell and chill. Add topping. Serve chilled.
Combine first 9 ingredients in a large bowl. Combine honey, oil and eggs. Add to flour mixture, stirring just until blended. Stir in orange juice, pumpkin and pecans.
Blend sugar and butter until smooth; add eggs one at a time. Add flavoring; beat until mixed well. Add flour. Put in a cold oven. Set oven at 325°. Cook 1 to 1 1/2 hours. Test in one hour.
Combine all ingredients and boil. The longer it boils the thicker it becomes. May be stored in refrigerator.
Dip pieces of chicken in milk. Roll in mixture of corn flakes and seasoning. Place chicken in shallow baking pan lined with aluminum foil. Bake at 350° about 1 hour or until drumstick is tender when pierced with a fork.
Preheat oven to 375 degrees. Melt chocolate and butter. Set aside. Boil syrup and sugar for 2 minutes and add chocolate mixture. Beat eggs well then slowly add hot mixture to eggs, beating constantly. Add vanilla and pecans. Pour into unbaked pie shell and bake 45 to 50 minutes.
Sift dry ingredients together and set aside. In mixing bowl, combine vegetable oil, both sugars, eggs and vanilla. Add dry ingredients and combine well. Stir in carrots and nuts. Bake in a greased 9 x 13 pan at 350° for 40 minutes. Allow cake to cool completely before frosting.
Boil your beef tripe about 2 hours. Add hominy and then add all your spices and cook another 30 minutes to 1 hour. Add more spices if you need to. Serve with saltine crackers. It is great for breakfast or supper on a cold day.
Cook the broccoli and onion in the microwave for 6 minutes or until done to your taste. Mix ingredients and let set until cheese melts. Serve over potato chips.
Cook the bacon (crisply), drain, and crumble into small pieces. Using only the florets and the most tender stem sections of the broccoli, chop the broccoli into very tiny pieces. (The rest of the stems may be saved for soup or discarded.) Peel the red onion, and chop it very finely. In a bowl, combine the broccoli, onion, celery, and raisins.
Mix all together and pour in casserole; melt butter and pour over mixture. Put bread	crumbs	on top. Bake at 400° until bubbly.
Boil chicken in enough water to cover it about 1-inch above chicken. When done, remove from broth. Break noodles into pieces about bite size and add to broth.	Cook 15 minutes. Add other ingredients and let simmer while you remove chicken	from bones and	cut up. Then add chicken and cook slowly for 30 minutes.
Rinse and drain vegetables. Heat margarine in 2-quart saucepan over low heat to melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat and stir in broth and milk. Heat to boiling, stirring constantly (add garlic if desired). Boil and stir one minute. Add chicken and vegetables. Pour chicken mixture into pastry lined pan. Place second pastry on top. Seal edges and cut slits in top for steam.	Dash salt on top. Bake at 425° for 35 to 40 minutes. Cover edges with foil for first 25 minutes then remove for remaining cooking time.
Clean and cut squash in slices. Boil until tender. Transfer to baking dish in layers of crushed cracker crumbs and bell pepper. Top with sharp Cheddar cheese. Bake 45 minutes at 350°. Serve with pork or venison.
In saucepan, stir bean soup until smooth. Gradually blend in beef broth, water and sherry. Heat, stirring occasionally. Garnish with "dollop" of sour cream or lemon slice (thin).
Combine the two ingredients. Form patties. Cook thoroughly on hot grill or fry in hot pan. Serve immediately.
Mix sugar, flour, baking soda, eggs and pineapple well. Add pecans. Bake in a 9 x 11 inch pan at 350° for approximately 40-45 minutes. (Do not oil or grease pan.) Cool completely before frosting.
Mix the first 5 ingredients together; form into balls. Cook and drain. Mix remaining ingredients together, then add meatballs. Bring to a boil, then simmer about 20 minutes until veggies are done. More water may be needed to cover meatballs and vegetables. Thicken with cornstarch or flour, whichever you prefer. May be served over rice or as is.
Combine the lemon, orange and lime slices and sugar in a large pitcher, stirring with a wooden spoon until sugar dissolves. Stir in brandy and wine. Chill. Add club soda (and ice cubes if you wish) just before serving. Makes about 2 quarts.
Preheat oven to 350°. Cover cookie sheets with aluminum foil; beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add vanilla and salt. Stir in chocolate pieces and nuts. Drop by teaspoons onto prepared sheets. Garnish each with chocolate chip.
Put oil in pot and fry. Add onion, sliced. Fry until half done. Get a casserole dish and put 1 1/2 cups spaghetti sauce and 3 tablespoons grated cheese and bread crumbs in. Layer vegetables, sauce, cheese and bread crumbs. Add small amount of oregano, parsley, garlic and basil between layers. Cover with foil and seal good. Bake at 350° for 45 to 50 minutes or 1 hour until potatoes are done.
In a large bowl combine flour, sugar and salt. Cut in butter as for a pie crust, set aside. Dissolve yeast in water. Add with the milk to the flour mixture, mix well. Cover and refrigerate overnight. The next day divide dough into four equal parts. On a lightly floured board roll each portion into a 12-inch circle. Brush with 1 tablespoon melted butter and cut into 12 pie shaped wedges. Roll up beginning with wide end. Place on a greased cookie sheet. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375° for 10 to 12 minutes until brown. Yields 48 rolls.
Mix mayonnaise, soup, eggs and onion. Layer broccoli with 1 cup soup mixture and 1 cup cheese cracker crumbs. Repeat. Bake in a 350° oven for 30 minutes or until bubbly.
Prepare cake as directed. Bake in a 9 x 13-inch pan. Cool. Poke holes in cake. Pour Kahlua over cake. Refrigerate overnight. Prepare pudding as directed. Refrigerate overnight.
Let cheese come to room temperature. Sprinkle gelatin into cream cheese. Heat cola to boiling and pour over mixture. Mix; add nuts and put into mold. Let sit for 1 to 2 hours before refrigerating. Salad separates, 3 layers.
In mixing bowl on medium speed, beat cream cheese and brown sugar 2 minutes or until smooth. Add sour cream, vanilla, lemon, cinnamon, milk and pudding mix, beating 1 minute or until blended. Chill 1 hour.
Heat oven to 375°. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls, sugar side up, 3 inches apart on a lightly greased baking sheet. Bake 10 to 12 minutes.
Combine tuna, cheese, mayonnaise and onion (if desired) according to taste. Slice pita bread in half and fill with tuna mixture. Microwave on High for 20 to 45 seconds.
Cook tomatoes; run through colander. Cook celery, onions and banana pepper together. Make a paste with some of the cooled tomato paste and the flour. Bring all of the ingredients to a slow boil and cook 30 minutes. Put in sterilized jars; seal. Put jars in a hot water bath for 20 minutes. Makes approximately 12 quarts.
Preheat oven to 250°. Mix in a 3 to 4-quart casserole. Bake in tightly foil-covered casserole for 5 hours. Serve over noodles or rice or toast or what-have-you.
Add to squash the egg, milk, melted butter, onion, sugar and dry crumbs. Put thin layer in a greased quart size baking dish. Top with buttered crumbs. Bake at 350° for 30 minutes.
Mix in saucepan all ingredients (except chips, vanilla and nuts) while stirring constantly and heat to boiling for 5 minutes. Remove from heat and add 1 1/2 cups chips and vanilla and nuts last. Spread in buttered pan.
Mix first three items lightly in 9 x 13-inch baking dish. Blend well last four items. Cover berries with topping and bake in moderate oven (350°) until crust is brown.
Chop fine and mix all. Break large pita bread into pieces. Cover with mix and broil 1 1/2 to 2 1/2 minutes. (Cook the bacon first.)
Preheat oven to 350°. In large nonstick skillet, heat oil; add pepper, onions and garlic. Cook, stirring frequently, 2 to 3 minutes until tender. Add chicken; cook, breaking up chicken with back of wooden spoon until no longer pink. Stir in cumin and coriander; cook 1 minute. Add salsa, cilantro and chili powder; cook, partially covered, 10 minutes. Uncover and cook 5 to 7 minutes longer, until mixture is thick but not dry. Arrange tacos on baking sheet; bake 6 to 8 minutes until crisp. To serve, divide chicken mixture evenly among taco shells. Top with lettuce, sour cream, cheese and olives.
In a bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13 x 9 x 2-inch dish coated with nonstick cooking spray; set aside. In a small bowl, beat cream cheese until smooth. Beat in sugar and lemon juice. Add gelatin mixture; beat until combined. Fold in 1 1/2 cups whipped topping. Spread over cake, covering completely. Refrigerate for at least 2 hours, until firm. Cut into squares; top with remaining whipped topping.
Combine sugar and flour; place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine the egg and milk. Dip each tomato slice, then dip into the bread crumbs. In a skillet, heat butter and oil over medium-high. Fry tomatoes until brown on both sides but firm enough to hold their shape.
In a 1-quart casserole, cook green beans according to the package microwave directions. Drain beans. In the 1-quart casserole, stir together mushroom soup, sour cream and pimiento. Stir in beans. Cook, uncovered, on 100% power (High) for 4 to 6 minutes or until bubbly, stirring twice. Sprinkle French fried onions atop. Makes 4 servings.
Add sugar to milk. Mix and boil three minutes; take off heat and add peanut butter, vanilla, butter and crushed saltines. Fold in pecans. Drop out of spoon onto wax paper.
Preheat oven to 375°F. In a bowl, combine flour with salt and baking soda. With a pastry blender, cut in margarine until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a floured board and form into a ball. Knead lightly. Roll dough to 1/8-inch thickness. Cut dough into 50 (2-inch) squares; prick each cracker with a fork 2 or 3 times. Bake on an ungreased cookie sheet for 10 to 12 minutes.
Wash and grind cranberries, using food grinder, food processor or blender. Measure cranberries and cover with equal amount of sugar. Refrigerate overnight. Then drain juice from cranberries. Add celery, pecans, marshmallows and grapes. Beat whipping cream with electric mixer until very stiff. Sweeten to taste and fold into cranberry mix.
Put tuna in the bottom of a casserole dish, then potato chips and last the mushroom soup. Repeat in layers. Cut a few slices of cheese on top of soup. Put in oven and brown a little.
Slice zucchini and squash into 1/8-inch rounds. Chop tomatoes. Slice onion and separate into rings. Heat the olive oil in a hot wok. Add onion, zucchini and squash. Cook until tender. Add tomatoes and oregano. Add salt and pepper to taste. Stir until tomatoes are warm. Pour into microwave-safe dish. Sprinkle with Parmesan cheese and microwave on low until cheese begins to melt.
Brown beef and onion; drain. Mix meal, soda, eggs, milk, salt, oil and corn. Mix well. Pour half mixture in hot, greased iron skillet; then layer beef, Ro-Tel and then cheese. Pour remaining mixture over cheese. Bake at 350° for 45 minutes.
Mix sugar, flour and cocoa. Add eggs and milk. Cook until smooth and thick. Place in a cooked pie shell. Cover with meringue.
Cook and debone chicken. Cook broccoli according to package directions. Melt butter in 11 x 13-inch pan. Add stuffing. Layer 1/2 the chicken, then the package of broccoli, the rest of the chicken and the cheese. Mix cream of celery soup with broth and pour over top of casserole. Cook at 350° for 30 minutes.
Mix sherry and minced onion. Let stand. Mix softened cream cheese with rest of ingredients. Fold in sherry/onion mixture. Best when prepared early in day. Serve with rye crackers.
Mix butter, 4 tablespoons sugar and graham cracker crumbs in spring-form pan. Mix cream cheese, eggs, 1 cup sugar and vanilla with beater. Fold in sour cream. Put in crust. Bake at 375° for 30 minutes. Turn off oven and leave in 1 hour. Cool 15 minutes or more before removing.
Combine first 9 ingredients. Add spinach and rice and mix well. Pour into greased 2-quart baking dish. Bake in a preheated 350° oven for 40 to 45 minutes. Cut into squares for serving. (Can be prepared a day ahead.)
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into wax paper lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 2 pounds.
Rinse kanten and soak in 5 cups of water for 5 minutes. Cook until it starts to boil; add sugar and continue cooking for about 5 minutes,	stirring constantly. Add the "An", mixing well and continue cooking for 4 to 5 minutes. Pour into a 9 x	13-inch container. Cool and refrigerate until firm. Cut into desired shapes.
Soak tortillas in broth until soft. Saute onions and celery in broth until tender. Line a baking dish with softened tortillas. Mix together celery, onion, salt, pepper, soups and tomatoes. Alternate layers of chicken, soup mixture and cheese. Cover and cook 30 minutes at 350°. Serve over rice.
Mix everything well in a large bowl. Pour into a greased glass lasagna pan. Cover with foil. Bake 1/2 hour at 350°. Uncover and let brown a little, about another 15 minutes.
Brown and drain sausage. Add cheese soup, Worcestershire sauce and water. Add Bisquick mix and stir well. Pour batter into greased muffin tin. Bake at 400° for 12-15 minutes.
Combine first 4 ingredients in a large shallow dish. Combine water, vinegar and dressing mix in a jar; cover tightly and shake vigorously. Pour over vegetables, tossing lightly to coat. Cover and chill overnight. Yield: 8 servings (about 33 calories per serving).
Fry bacon until crisp; drain off half the fat. Add chopped greens to same pan. Add beans and bacon and simmer until hot.
Mix all ingredients together in casserole. Bake at 325° for about 30 minutes.
Take juice from pineapple; pour in casserole dish with sugar and flour. Mix well. Add pineapple chunks and cheese. Crush Ritz crackers (1 1/2 packs). Pour over pineapple. Put 6 to 8 pats of butter on top. Cook at 350° for approximately 30 minutes until golden brown.
Cream shortening, sugar and salt. Sift flour and baking powder together. Beat egg well; add to shortening and sugar. Add flour and milk, alternately, making a smooth batter.
In a medium bowl, dissolve gelatin in boiling water and pineapple juice. Stir in grapes, pineapple, walnuts and celery and refrigerate until the mixture has thickened to the consistency of unbeaten egg whites. Stir in the cranberry sauce and spoon into a 12-cup mold. Chill. Yields 12 servings.
In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add fish and shake to coat (if using fillets, cut into serving-size pieces first). In a skillet, saute onion in butter until tender; remove and set aside. Add fish to the skillet; cook over medium heat for 3-5 minutes on each side or until the fish flakes easily with a fork.
Mix mayonnaise, milk, eggs and cornstarch. Place cheese, ham and onion on bottom of pie shell. Pour egg mixture evenly over other ingredients. Bake at 350° for 35 to 40 minutes. Let set 10 minutes after removing from oven before serving. Serves 6 to 8.
Bake at 450° in a well-oiled hot black skillet. Be sure the skillet is hot so that the batter sizzles when poured in. Bake until golden brown and when thumped, sounds hollow.
Mix all ingredients and bake in a greased casserole for 45 minutes at 325°. Pour a can of heated mushroom soup, undiluted, over clam dish.
Line large casserole dish with tortillas. Brown ground beef. Add salt, onion and chili powder. Cook until onions are clear. Put meat on top of tortillas; cover with beans and 1/2 of the cheese. Add another layer of tortillas. Mix mushroom soup and Ro-Tel tomatoes with chilies together and pour over top of tortillas. Top with remaining cheese and cover. Bake 30 minutes at 350°.
Cook broccoli, drain well and set aside. Cook onion in margarine until tender. Add soup, mushrooms, cheese spread and hot sauce. Heat until cheese melts. Stir in broccoli and salt. Serve in chafing dish or mini crock-pot. Great with corn chips or Melba toast squares.