HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put chicken in kettle. Add water and remaining ingredients. Bring to a boil. Cover tightly. Reduce heat and simmer 1 hour or until tender. Remove from heat. Strain broth. Refrigerate chicken and broth at once. When chicken is cool, remove from bone and cut into small pieces.
In a large skillet, brown meat over medium until it is starting to brown. Add onion soup mix; stir. Cook until meat is brown, about 5 minutes more. Sprinkle flour over the top and mix in. Slowly add water and mix until gravy is as thick as you like. Stir in any veggies.
Layer lettuce, thawed English peas, onion, celery and pepper in this order in a salad bowl. Mix sour cream, mayonnaise and sugar together. Pour over vegetables, covering the top. Refrigerate overnight. Before serving, top with grated cheese and bacon.
Mix flour, baking powder, salt, sugar and corn meal. Mix well. Combine eggs and milk; add to flour mixture. Add shortening and mix. Turn into greased, 9 x 9 x 2-inch pan. Bake in hot oven (400°) for 30 minutes.
Mix last 9 ingredients together and marinate meat for 24 to 36 hours. Strain marinade and put 1 cup over meat; cook in crock-pot until done. Remove meat and put 12 crushed gingersnaps into the broth to make gravy (use small gingersnaps).
In a large kettle, combine water, chicken, onion, bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer about 2 hours or until chicken is tender. Remove chicken. When cool enough, cut off meat and cube chicken. Discard bones and skin. Skim fat from broth and discard. Add tomatoes, corn and zucchini to broth. Bring to boiling. Stir in noodles. Reduce heat. Cover; simmer about 3 minutes. Stir in chicken. Cover and simmer until noodles are tender and soup is heated through.
Boil raisins in 2 cups of water until you have one cup of juice left, then mix your cake with the one cup of raisins and juice. Add nuts. Bake very slow to prevent burning at 350°.
Combine sugar, margarine and milk. Bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring continuously (mixture scorches easily). Remove from heat; add peanut butter and stir until blended. Add Marshmallow Creme, nuts and vanilla. Blend well. Pour onto a greased cookie sheet. Cool and cut into squares.
Blend fruit and juice in blender until smooth. Simmer for 5 minutes. Mix water and arrowroot until smooth and add to fruit; simmer 2 more minutes or until thick. Cool and serve. Bananas do not work well in syrup.
Cream shortening and sugar. Add egg, beating well. Sift dry ingredients together. Add alternately with buttermilk and vanilla. Bake in 350° oven for 45 minutes. Use 10-inch tube pan for best results. No icing. Good served warm with coffee.
Mix condensed milk and lemon juice until thick. Mix gently the remaining ingredients in and chill several hours or overnight.
Mix first 5 ingredients in a large bowl; mix thoroughly. Add salt, cumin, pepper, lemon juice, minced garlic and cilantro. Can be used as a salad or a salsa with corn chips.
Drain beans; put into casserole dish. Place onion rings over beans. Fry bacon and place over beans and onion. Sprinkle almonds over bacon. Pour celery soup over this. Heat vinegar, sugar and bacon drippings and put on top of all ingredients. Let set a while, then bake 45 minutes at 350°.
Brown and drain beef; set aside. Dice tomatoes, onion and green chilies. Combine all ingredients except cheese in a 5 quart saucepan and cook without stirring for 1 hour or until potatoes are tender. Serve with grated cheese over the top.
Slice kielbasa up in 1/2-inch slices (bite-size). Saute in skillet until brown. Drain kielbasa. Set aside. Slice potatoes very thin. Layer some potatoes on bottom of big casserole dish, then add some meat and 1 can soup. Keep layering potatoes, meat, soup and potatoes. Should cover meat on top. Add 3rd can of soup to top. Bake at 400° for about 1 1/2 hours or until potatoes are soft. Stir every 1/2 hour.
Add sugar and vanilla to cream. Blend. Add remaining ingredients. Blend thoroughly. Put in freezer until frozen around edges. Beat with electric mixer until smooth and fluffy. Pour into crust. Top with a few cracker crumbs. Keep frozen until ready to serve.
Mix topping and set aside before mixing batter: coconut, chopped nuts, 1/4 c. sugar, 1 Tbsp. butter.
Crumble cookies and sprinkle half in a 9 x 13-inch pan. Mix cream cheese and margarine until smooth. Add sugar and fold in Cool Whip.
Heat oven to 350°. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 15 x 10 x 1-inch baking pan. Using floured fingers, press dough evenly into pan. Bake for 12 to 15 minutes. Cool.
Combine the shortening, sugars, eggs and vanilla. Shut off mixer and	add fruit cocktail by hand. Sift together the flour, all spices, baking powder and soda. Add to ingredients. Drop by	spoonfuls on greased cookie sheet and bake. Dough can be used right away or refrigerate. Do not place cookie dough to close together on cookie sheet because cookies will spread while baking. Bake at 375° for 12 to 15 minutes.
For thin sauce (per cup of liquid) use 1 tablespoon flour and 1 tablespoon butter.
Do not freeze this casserole. Prepare a day ahead and refrigerate. Whisk together 1 can of soup and the milk in large saucepan until well blended. Bring to a boil over medium heat. Remove from heat; stir in shrimp and rice. Cover; let stand for 5 minutes. Put shrimp-soup mixture in a large bowl. Stir in crab meat, sweet pepper, peas, other can of soup, seasonings and half-and-half. Transfer mixture to a lightly oiled 13 x 9 x 2 baking dish. (If serving next day, cover and refrigerate overnight.) When ready to cook, heat oven to 375°. Bake, covered, for 55 minutes. Uncover, scatter crackers over top. Bake another 15 minutes or until golden brown. Let stand for 10 minutes before serving.
With electric mixer, beat butter and margarine until fluffy. Add powdered sugar; beat until well mixed. Add 3 eggs (beaten), 1/2 of flour and baking powder mixture; mix well. Add remaining eggs and flour mixture. Beat well and add extracts.
Line the pie shell with strawberries. Reserve about 1 cup of the berries for glaze. Simmer 1 cup berries and water for 3-4 minutes. Combine cornstarch and sugar. Add this to the berries along with lemon juice Cook the mixture until thickened and clear. Pour over the berries in pie shell and chill. Serve with whipped cream.
Preheat oven to 375°. In a large bowl, beat milk and peanut butter until smooth. Add Bisquick and vanilla; mix well. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Flatten with fork. Bake 6 to 8 minutes. Makes 4 dozen.
Brown hamburger and onion. Drain. Add seasoning and tomato sauce and tomatoes. Simmer for 10 minutes. Grease a 13 x 9-inch pan. Cover bottom and sides with tortillas. Alternate meat mixture, cheese and tortillas until gone. Top last layer with sour cream. Cover with cheese. Bake at 350° for 30 to 45 minutes.
Pour all ingredients into crock-pot. Cook on high for 3 hours. Ready to serve.
Prepare cake and bake as directed. When cake is done, take big fork and put holes all over cake. Then put Eagle Brand condensed milk on cake, followed by cream of coconut. Let it cool. Then put Cool Whip on and sprinkle with coconut. Keep in refrigerator.
Brown ground beef, bell pepper and onion together. Drain and add soups, can of milk and enchilada sauce until creamy. In a large pan, tear tortillas in quarters, making a layer in bottom of pan. Add half of meat sauce on top, then Velveeta cheese. Make 2 layers of tortillas, meat sauce and cheese. Bake at 350° for 30 to 40 minutes.
Mix all ingredients. Pour into buttered baking dish and bake at 325° for 30 to 40 minutes. Serves 4.
Combine all ingredients, mix well. Store in an airtight container. (Put in smaller container for gifts).
Set oven to 375°. Stir together flour, baking powder, baking soda and salt. In bowl, beat butter for 30 seconds. Add sugars; beat until fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat until well mixed. Stir in cereal, coconut and fruit. Drop by teaspoon, 2 inches apart, onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Cool 1 minute before removing to wire rack. Makes 48.
Fry ham in butter. Remove ham; keep warm. Brown remaining juice and pour mixture of eggs, sour milk and salt and pepper into hot skillet. Cook until thickened. Stir often to keep from burning. Pour over lettuce and onion. Serve hot.
In microwave, cook bacon for 4 to 5 minutes at Full power to render the fat. Pour fat into large saucepan over medium heat. Add onion, celery and pepper. Saute for 10 minutes or until tender. Add tomato paste, tomatoes and sugar. Cook over low heat, covered, for an hour, stirring occasionally. Stir in shrimp and Worcestershire sauce. Season with salt and pepper. Cover and cook for 15 more minutes. Serve with steamed rice.
Mix together first 5 ingredients. Fold in flour. Bake 2 to 3 minutes on high in waffle iron.
Dredge pork chops in	mixture of flour, salt, dry mustard and garlic powder.	Brown in oil in large skillet or heavy pot.	Add can of soup. Cover and cook on low heat for 2 hours or until tender, turning a couple of times.
Mix altogether with fingers, until crumbs are fine. Sprinkle over top of apple or cherry pie and bake as usual.
Combine frosting mix, corn syrup, vanilla and boiling water in small mixing bowl. Beat on high speed until stiff peaks form. Transfer to large mixing bowl; on low speed or by hand, gradually blend in confectioners sugar. Stir in nuts. Drop mixture by teaspoonful on wax paper. When outside of candy feels firm, turn over and allow to dry 12 hours. Store candy in airtight container. Makes 5 to 6 dozen.
Combine sugar, milk, butter and cocoa. Bring to a full boil for one (1) minute. Time accurately. Remove from heat. Add salt, vanilla, peanut butter and oats. Drop by teaspoon onto wax paper. Becomes firm in fifteen (15) minutes. Makes 4 dozen.
In skillet, cook ground beef. Drain most of grease. Add sauce, tomatoes, sugar and salt. Stir well and let simmer. In large pan, mix boiled noodles, sour cream, cream cheese and green onions. Stir well until cheese is melted. Add noodle mixture to skillet mixture and let simmer 15 to 20 minutes. Stir occasionally. Serves one.
Mix all ingredients; place in a greased 2-quart casserole. Bake at 350° for 1 hour. Serves 6.
Mix crumbs, parsley, cheese, garlic salt, salt and pepper. Dip each piece of chicken in melted margarine and then crumbs. Arrange in open shallow pan. Pour any remaining margarine over chicken. Bake at 350° for 1 hour. Do not turn chicken while baking. This can be made in advance and frozen. To cook, thaw completely and cook as directed.
Combine cake mix and pudding in a large mixing bowl. Blend in eggs, Galliano, vodka, oil and orange juice. Mix batter until smooth and thick. Pour into well-greased and floured 10-inch Bundt pan. Bake in a 350° oven for about 45 minutes. Let cool in pan for 10 minutes, then remove and place on plate. Have glaze ready to spoon on while cake is still warm.
Mix Ritz crackers and melted margarine, using 2/3 of the crumbs. Layer on the bottom of the baking dish. Add a layer of broccoli. Add a layer of diced cheese on top of the broccoli. Top with remaining crumbs. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease 2-quart casserole. In small pan, melt margarine, add green pepper and onion. Cook until tender.
Combine vegetables, soup, 1/2 cheese, sour cream and 1/2 onions; pour in casserole dish. Cover and cook 30 minutes at 350°. Sprinkle remaining onions and cheese over casserole; heat 5 minutes.
Heat oil (1-inch) in deep fryer or Dutch oven to 375°. Beat remaining ingredients except onion rings with hand beater until smooth. Dip each onion ring into batter, allowing excess to drip into bowl. Fry a few onion rings at a time in hot oil, turning once, until golden brown, about 2 minutes; drain. Keep warm in 300° oven while frying remaining onions.
Mix all ingredients together. Place pork steak or other pork in marinade. Put in fridge overnight. Turn occasionally. Cook as desired. Good on grill also.
Wash new potatoes, cut into 1/4-inch slices and cook in large saucepan with boiling water to cover. Boil gently 10 minutes or until potatoes are just tender. Do not overcook. Drain and cool.
Add oats to boiling water. Let set while you mix the remaining ingredients. Cream together butter, brown sugar, white sugar and eggs; add this mixture to the oatmeal mixture. Add flour, soda, cinnamon and salt. Bake in 350° oven for about 25 to 30 minutes. Icing for cake is a powdered sugar icing.
Brown beef in oil. Add spaghetti mix, tomato paste and water; simmer for 10 minutes, stirring occasionally. Cook lasagna noodles according to package directions. Drain noodles and cover with cold water. Line bottom of lightly oiled baking dish, 11 1/2 x 7 1/2-inch with a single layer of lasagna noodles. Cover with 1/4 of the meat sauce, 1/3 cup cottage cheese and 1 tablespoon Parmesan cheese. Repeat to make 4 layers ending with a layer of sauce. Top with thin slivers of Mozzarella cheese. Bake in a 350° oven for 30 minutes. Let stand 10 minutes before serving.
Mix together barbecue sauce and orange juice. Lay ribs in a baking pan and pour barbecue sauce mixture over the top. The ribs should be nearly submerged in the barbecue mix. Cover pan with foil and set oven to 250°.
Melt butter in skillet. Add chopped onion and rice. Brown 10 to 15 minutes over medium heat. Put rice mixture in casserole dish and add mushrooms and beef consomme. Stir well. Bake at 300° for 1 hour.
In a saucepan, combine first 6 ingredients. Cover and simmer 1 hour. Heat cream in top of double boiler (slowly). Add to tomato mixture just before serving. Makes 1 1/2 quarts. Serves 8.
Mix all ingredients together with hand beater until blended. Bake in 350° oven for 40 to 50 minutes in a greased and floured Bundt pan.
Beat egg whites with cream of tartar until stiff. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved. Add flavoring. Pile meringue onto hot pie filling, being careful to seal edges. Bake at 400° for 8 to 10 minutes until delicately browned.
Saute onion; add pork and beef. Cook until brown. Add all the vegetables until tender. Add seasonings. Simmer approximately 10 minutes. Drain. Wrap in wong tong wrappers. Seal with water. Deep fry. Serve with Sweet/Sour Sauce. Serves approximately 35.
Sift flour, sugar, baking powder, salt, cinnamon and baking soda together. Stir in oats and raisins. Add in order, corn oil, eggs and milk; beat until blended. Drop by teaspoonfuls, 1 1/2 inches apart, onto ungreased cookie sheet. Bake in a 400° (hot) oven for 10 to 12 minutes. Makes about 6 dozen.
In a large skillet, melt butter. Add meat; saute until brown. Remove meat; drain skillet. In same skillet, cook Rice-A-Roni by package directions. Stir in 2 cups of water, onion, garlic, ginger and contents of seasoning package. Bring to a boil over high heat; cover. Reduce to a low heat. Simmer for 8 minutes. Add meat, broccoli and bell pepper; cover. Simmer for 7 minutes.
Mix cream cheese, butter, sugar and Cool Whip together. You may want to line the inside of pot with foil for easier clean-up. Save some Oreos for top. Layer pot with cookie crumbs, filling and cherries. Keep layering until you get to the top. For decorations, use silk flowers and gummy bear worms or use a pail and shovel.
Drain the kidney beans and butter beans and place in a casserole. Add the pork and beans. Brown the bacon, hamburger and onion. Drain and add to the beans. Add the remaining ingredients and bake 1 hour at 350°.
Preheat oven to 400°. Lightly grease six 6-ounce glass custard cups with butter. By hand, mix eggs, milk and butter with whisk. Sift flour and salt to mixture; mix until smooth. In blender, blend until smooth the mixture. Pour into custard cups, filling about half full. Bake on a flat pan for 45 to 50 minutes. Serve hot.
Stir together dry milk, nondairy creamer, sugar and cocoa in large bowl. Stir in marshmallows. Spoon mix into glass jar with a tight fitting lid. Split up into smaller jars if need be. Attach label: For each serving, combine 1/4 cup mix and 6 ounces boiling water in mug. Stir and serve. Makes 6 cups.
Put 1/2 peppers and 1/2 vinegar in blender - repeat.
Mix milk with Dream Whip in a bowl. Add sour cream and sugar. Mix. Spoon over angel food cake; slice in layers. Spoon cherry pie filling on top.
Empty cans of tuna in a 9 x 9-inch baking dish. Add 2 cans of mushroom soup in a mixing bowl with 1 can of water. Stir until smooth. Pour over tuna. Crush potato chips and place on top of tuna. Bake at 350° for 20 or 25 minutes.
Bake cake according to package directions in a 9 x 13-inch pan. Cool; cut into small squares. Prepare pudding according to package directions, using milk and Amaretto. Allow pudding to thicken. In a glass trifle dish, layer 1/2 of cake squares, 1/2 of pudding, 1/2 of Heath bars and 1/2 of whipped topping. Repeat layers; sprinkle top with crushed Heath bits. Cover; refrigerate for several hours or overnight.
Melt marshmallows, margarine and coloring in double boiler. Stir until smooth and soft. Pour over corn flakes and stir. Mix well. Drop on wax paper by teaspoons. Add red hots (as berries on the wreaths!) Let set until dry.
Preheat oven to 350°. Combine cake mix with eggs and water and beat until mixed. Add peanut butter and blend; fold in chocolate chips. Drop in teaspoonfuls on ungreased cookie sheet, about 3 inches apart. Bake about 9 to 12 minutes. Remove from pan while still warm. Makes 6 dozen cookies.
Mix together potatoes, 1/2 cup sugar, salt, vanilla, egg, melted butter and milk. Place in a casserole dish. Mix brown sugar, nuts, flour, coconut and 1/4 cup melted margarine. Place on top of potato mixture. Bake at 350° until brown.
Mix 1 egg, butter and dry cake mix until crumbly. Reserve 1 cup of mix. Pat remaining mix into a 9 x 13-inch ungreased pan. Bake 15 minutes in a 350° oven.
Combine sugar, milk, water and salt; heat to a boil over moderate heat. Brush sides of pan with wet pastry brush to remove sugar crystals, stirring frequently to soft ball stage (236°). Add butter and vanilla. Cool at room temperature, without stirring, until lukewarm. Beat until mixture holds its shape. Add marshmallow cream. Beat until thick. Spread in greased pan.
Peel and mince garlic. Heat oil in large skillet. Add garlic and ham (medium heat). Clean and slice mushrooms. Add them to skillet. Stir frequently until mushrooms lose volume and darken. Add parsley and salt and pepper to taste. Bring large pot of water to boil. Add 1 teaspoon salt and some butter. Cook spaghetti until tender; drain. Toss with mushroom sauce. Serve topped with cheese. Serves 3 or 4.
Sift flour with baking powder. Add salt and work in cheese. Work in butter with fingertips and add milk. Drop by spoonfuls onto baking sheet and bake at 375° for 15 minutes.
Mix all the ingredients. Store in a tightly covered container. Serve 2 to 3 teaspoons to 1 cup hot water.
Boil the first 6 ingredients together until it forms a soft ball. Then add peanut butter and Marshmallow Fluff. Spread in shallow glass pan. Refrigerate to set. Cut in squares.
In large bowl dissolve lemon and lime Jell-O in hot water. Set aside to chill but not set. Add crushed pineapples (drained), evaporated milk, nuts, cottage cheese and mayonnaise. Pour into large mold and let set several hours or overnight.
Mix together flour and sugar. Put in saucepan and bring to a boil, butter, water and cocoa. Pour over flour and sugar and mix well, then add remaining ingredients. Mix well. Pour into greased cookie sheet. Bake 20 minutes at 400°.
Place all ingredients, except vanilla, into double boiler. Mix thoroughly. Cook, beating constantly, with electric beater until mixture forms peaks, about 7 minutes. Remove from heat; add vanilla and beat until of spreading consistency.
Place strips of chicken breasts in bowl; add sherry and sesame oil. Heat peanut oil in wok and fry the garlic, ginger root and almonds for 2 minutes or until lightly browned. Throw away the garlic and ginger and keep the almonds. Add the chicken strips and stir-fry for 2 minutes until white and firm. Add the snow peas and stir-fry for 1 minute. Add chicken broth and continue stirring for 1 minute. Stir in the cornstarch paste. Serve as soon as the chicken broth has thickened, then garnish with the almonds. Serves 4.
In a large mixing bowl, mix eggs, cream cheese, sugar and lemon juice. Beat for 30 minutes and pour over graham cracker crust in cheese cake pan. Bake at 325° for 1 hour.
Combine all ingredients in plastic bag with Ziploc seal. Add flank steak (or skirt steak, or London broil); refrigerate 6 to 8 hours or overnight, turning occasionally.
Butter 9 x 9-inch pan. Combine sugar, cocoa and salt. Stir in milk. Cook over medium heat; stir constantly, until mixture comes to full rolling boil. Without stirring, cook until you get a soft ball when testing in a bit of water. Remove from heat, add butter and vanilla plus peanut butter, if desired. Stir until it loses its gloss. Put into pan quickly.
Cook pasta according to package directions; drain. Rinse with cold water and drain well. Add chicken, zucchini, tomatoes and celery. Place remaining ingredients in blender or food processor and blend until well mixed. Chill dressing, covered, for 1 hour before adding to salad. Toss salad, coating well. Makes about 10 cups or 5 servings.
Combine the tomatoes, anchovies, lemon juice, olive oil, garlic, salt and pepper in a large serving bowl. Let stand for 20 minutes. Meanwhile, cook the pasta according to package directions; drain. Toss the dressing with hot pasta and Parmesan cheese. Let stand for 10 minutes. Stir in the romaine lettuce and serve immediately. Garnish with shredded Parmesan cheese. Enjoy!
In a large casserole dish, spread soup. Add all vegetables and chicken. Stir to mix; add a few pats of butter. Pour reserved chicken broth (1 cup) on top. Add pastry to top of casserole, closing in all of the top, and cut 2 to 3 slits. Cook at 425° for 30 to 40 minutes.
Cut your Velveeta cheese into chunks and slowly add to your consomme soup that you have heating over low heat. Melt the cheese slowly, stirring constantly until all the cheese is melted and is a creamy sauce. Cook spaghetti and drain well. Add your sauce mix together thoroughly. Ready to serve.
Melt margarine, peanut butter and chocolate chips in a medium pot. Pour mixture over cereal; stir to coat well. Put powdered sugar into grocery bag. Add cereal and shake, shake, shake. Store in airtight container in refrigerator until ready to serve.
Combine first 4 ingredients in blender. Process for 30 seconds. Add ice and continue until liquified. Serve with orange slice. Makes 6 servings.
Combine the cream cheese and clam broth in mixing bowl, blending until smooth. Add the clams, lemon juice, Worcestershire sauce, salt, pepper and garlic salt. Mix well. Serve with potato chips or tortilla chips.
Beat eggs slightly. Mix together and blend in thoroughly the flour, sugar, salt and cinnamon. Stir in milk, juice, vanilla and prunes. Pour into pie pan distributing prunes evenly. Bake until silver knife thrust into side of filling comes out clean. Spread with sweetened whipped cream if desired. Baking temperature: 375°. Baking time: 50 to 60 minutes.
Melt cream cheese in soup. Soften gelatine in water and dissolve in soup mixture. Add mayonnaise, onion and celery. Add shrimp or crab meat. (I use broken shrimp and rinse very well with water.) Pour in mold (fish mold is nice) and refrigerate. Serve with Ritz crackers.
Shred beef and Cheddar cheese. Allow cream cheese to soften to room temperature. In a large bowl, mix first 5 ingredients well and shape into 2 balls. Roll in pecans.