HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken and cut in bite-size pieces. Place in large baking pan. Cover with undiluted chicken soup. Then place dumplings which have been cooked in the chicken broth after chicken has been removed. Add some broth over dumplings in baking dish. Make crust. Roll out thin and cut in strips. Cover mixture with strips, lattice style. Dot with margarine. Bake at 425° until golden brown.
Melt butter. Add flour, salt and pepper. Add milk and stir to thicken like gravy. Add soup and mayonnaise. Layer peeled and sliced potatoes and onions in dish. Pour sauce over. Bake at 350° for 75 minutes.
Melt butter. Add sugar and eggs, then add remaining ingredients. Pour into unbaked pie shell. Bake at 300° for 40 minutes or until done.
In a large bowl, combine first 4 ingredients. Shape into 1/2-inch meatballs. Brown meatballs and place into casserole dish. Mix next 6 ingredients. Pour over meatballs. Bake at 350° for 40 to 45 minutes. Top with cheese. Bake 5 minutes until cheese is melted and lightly brown. Sprinkle with paprika and parsley.
To pistachio pudding, add crushed pineapple. Stir. Let thicken. Then add marshmallows and nuts.
Place chicken skin side up in pan. Combine all ingredients and pour over chicken. Sprinkle with paprika. Bake at 350° for 1 to 1 1/2 hours. Do not overcover.
Section rabbit and dust with salt and pepper. Flour the pieces and brown in grease or oil. Add water and cover skillet. Turn rabbit several times and continue cooking at low heat until tender. Remove and serve with mashed potatoes, gravy and a vegetable.
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating well. Stir in vanilla and lemon extracts.
Boil chicken breasts (no salt). Save broth. Dip tortillas in broth and line baking dish with tortillas. Bone chicken and place on top of tortillas. Sprinkle chili powder, onion, cheese and garlic salt over this. Spread soups over this. Spread the tomatoes and green chilies. Bake in glass baking dish at 350° for 45 minutes.
Boil spaghetti according to directions. Drain. Saute onion, celery and bell pepper. Blend all ingredients. Place in casserole dish. Top with cheese. Bake at 350° until thoroughly heated, approximately 20 minutes.
Remove giblets and rinse turkey thoroughly with cold water; pat dry. Sprinkle cavity with salt. Tie ends of legs to tail with cord or string or tuck them under flap of skin around tail. Lift wingtips up and over back so they are tucked under bird. Brush entire bird with melted butter. Place on a roasting rack, breast side up. Insert meat thermometer in breast or meat part of thigh, making sure it does not touch bone. Bake at 325° until meat thermometer reaches 185° (about 4 1/2 to 5 hours).
Mix jello with boiling water (1 cup). Dissolve cranberry sauce in other cup boiling water; add other ingredients and refrigerate until firm. Makes 12 servings.
Lightly grease a 13 x 9-inch pan. In a large saucepan, combine sugar, cocoa, milk and margarine. Bring to a boil over medium heat, stirring constantly; remove from heat. Add peanut butter and vanilla; mix well. Stir in oats and coconut. (Add more oats if you do not want coconut.) Pour into prepared pan. Cover and refrigerate. Cut into bars. Store in refrigerator. Makes approximately 36 bars.
Mix dry ingredients. Add shortening, milk, egg and raisins. Mix well. Pour into greased pan. Mix brown sugar and boiling water. Pour over cake batter. Bake in 350° oven for 30 minutes.
In a small bowl, combine the beef broth, soy sauce, cornstarch and mustard and stir until the cornstarch is dissolved. Set aside. Cut the broccoli into bite-size pieces. In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the broccoli, cauliflower, onion and garlic and stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes. Stir the cornstarch mixture again and pour it into the wok. Stir in the beef, peanuts, red pepper flakes and black pepper and stir-fry until the sauce thickens and the beef is heated through, 2 to 3 minutes. If necessary, reduce the heat to keep the sauce from evaporating. Calories: 200, fat 9 g and sodium 240 mg. Serves 4. Preparation Time: 30 minutes.
Combine milk and lemon juice and stir until thick. Fold in one cup of fruit and pour into pastry shell. Cover with whipped cream and garnish with remaining berries. Makes one 9-inch pie.
Microwave for 5 minutes Veg-All. Melt butter and Cheez Whiz together. Mix this with Veg-All and add Ritz crackers. Stir together and bake at 350° until thick.
Heat oven to 350°. Separate dough into 4 rectangles; firmly press perforations to seal. Place 4 pepperoni strips on each rectangle. Sprinkle with 2 tablespoons cheese. Starting at shortest side, tightly roll up each rectangle; pinch to seal. Slice each roll into 4 equal slices. Pinch dough together on one side of each slice to seal. Place sealed side down on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes or until golden brown. Makes 16 pinwheels.
In a saucepan, drain pineapple. Measure juice and add water to make 2 cups. Add cream cheese. Let it come to a boiling point, stirring so cream cheese is all melted. Add to Jell-O and stir until all is dissolved. Add pineapple and evaporated milk. Pour into medium Tupperware mold sprayed lightly with Pam. Refrigerate. May use dressing of a little Cool Whip and mayonnaise, but salad is rich enough without. Yields 10 servings.
In a mixing bowl, mix flour, baking powder, dill and salt. With a fork, cut in shortening until mixture looks like coarse meal. Stir in shredded cheese. Add milk and stir just enough to hold dough together. Place on a lightly floured surface and knead lightly; roll 3/4-inch thick. Cut with floured biscuit cutter without turning the biscuit cutter (push straight down) and place on a lightly greased cookie sheet. Bake at 425° for 12 to 15 minutes or until as brown as desired. Yield: Twelve 2-inch biscuits.
Cream butter and sugar. Add eggs, one at a time, and beat well. Add milk. Sift flour and soda together and add to mixture. Fold in bananas. Bake in loaf pan at 325° for one hour.
In large kettle, brown sausage, onion and garlic. Drain. Add remaining ingredients, except green beans and spaghetti. Bring to a boil; reduce heat, simmer, uncovered, 1 hour. Stir in beans and spaghetti. Bring to boil. Reduce heat and simmer, uncovered, 10 minutes or until spaghetti is tender.
Blend cream cheese with remaining ingredients and chill at least 1 hour. Serve with fresh vegetables (carrot slices, celery slices, mushrooms, radishes, cucumber slices, cauliflower, etc.).
Cook macaroni until barely tender (al dente). Drain; cool in running cold water. Drain well. Mix together celery, onion, pepper, cheese and tuna. Layer macaroni in thirds with layer of mix and 1/3 mayonnaise and vinegar. Mix gently. Chill.
Put fruit in a 9 x 9-inch baking dish. Mix flour and sugar. Add 1 stick oleo; cut into flour as for pie crust. Add egg. Dough will not be smooth. Scatter dough mixture over fruit. Bake about 40 minutes or until crust is brown at 375° to 400°. Serve with topping or plain. Use any kind of fruit, berries or rhubarb.
Cook garlic in oil for 1 minute. Add onions and bell peppers. Cook for 5 minutes. Add wine and olives. Boil wine until reduced by half. Season with salt and pepper. Stir in cooked rotelle. Season with basil to taste.
Wash, drain, peel and mash figs. Mix sugar and jello. Pour over figs and let stand for 45 minutes. Stir over medium heat. Bring to a good rolling boil for 1 to 2 minutes. Put in jars and seal.
Mix 1 can of chili, 2 tablespoons onion and 1 cup of cheese. Spoon 1/3 cup of mixture on center of each tortilla. Roll up and place, seam side down, in an ungreased baking dish (11 x 7-inch). Spoon remaining chili over enchiladas. Sprinkle with remaining onion and cheese. Bake, uncovered, 30 minutes at 350° or until cheese is melted.
Preheat oven to 350°. Cream butter and sugar. Add beaten eggs. Heat applesauce. Stir in soda. Add alternately with sifted flour, spices and vanilla to creamed mixture. Bake in greased muffin tins until light brown, approximately 15 to 20 minutes. Batter will keep, covered, in refrigerator for several days.
Combine all ingredients except tortillas, chicken and 1/3 cup cheese. Pour some sauce in bottom of 9 x 13-inch or larger pan. In each tortilla, place chicken cubes and sauce. Roll up and put in pan seam side down. When pan is full, pour remaining sauce over top. Sprinkle with 1/3 cup cheese. Cover and bake at 350° for 20 to 30 minutes.
In a pan over medium high heat add vegetable oil. Mix the ground beef in the pan with the soy sauce and the sliced peppers. Add the rest of the seasonings according to your taste. Not too much though! While the beef is cooking peel the potatoes and cut them in small squares. When the beef has turned brown completely, add the water and the tomato sauce. Cover the pan but keep on mixing constantly until the potatoes are soft. Heat up the tortillas and put some beef in center. Roll it up and ENJOY!
Combine flour, powdered sugar and 1 cup butter; press in 13 x 9-inch pan. Bake at 350° for 15 minutes or until lightly browned.
Blend dry ingredients; cut in margarine as in pie crust. Add 1 cup of buttermilk. Blend thoroughly, but don't overmix.
Simmer soup and water. Add cheese and stir until cheese melts. Remove from heat; beat on low speed until lumps dissolve. Add mayo, gelatin, vegetables and shrimp. Stir until blended. Refrigerate 4 hours or overnight.
Saute onion and garlic in 4 tablespoons olive oil. Add can of chicken broth and 3 1/2 cans of water. Add all ingredients except macaroni, Parmesan cheese and parsley. Bring to a boil and simmer 15 minutes. Add macaroni. Cook until tender. Add parsley and Parmesan cheese during the last few minutes of cooking time. Seasoned salt and a few drops of Tabasco sauce (to your taste) makes this recipe extra special.
Combine all ingredients in bowl; mix well. Shape into 15 to 20 small balls. Place in covered glass casserole bowl. Microwave on High for 4 to 5 minutes, turning over in dish once. Serve on toothpicks.
Cut pocket in each chicken piece, making a 2-inch deep slit in side. Place strip of Jack cheese and sage in each pocket. Chill. Beat eggs, Parmesan cheese, salt, pepper and parsley together. Roll breasts in flour and dip in egg batter. Heat butter in skillet. Saute breasts until crisp and golden, turning with spatula. Transfer chicken to baking dish and bake in preheated 375° oven 8 to 10 minutes. Garnish with parsley and lemon wedges.
Slice carrots. Cook, covered in boiling water, 15 minutes. Mix rest of ingredients and pour over carrots. Cook, stirring, about 8 minutes.
Mix the sugar and flour and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the skim milk and mix well. Beat egg whites until stiff and fold into the first mixture. Pour into custard cups and bake or the sponge may also be baked in a pie shell. Bake at 350° for 40 minutes.
Preheat oven to 375°. In large skillet sprayed with nonstick cooking spray, brown and saute onions over medium heat until brown, adding garlic salt and black pepper while cooking. Spray one side of bread slices with nonstick cooking spray and toast. Place thick pile of cooked onions on 2 slices of toast and top with 1 slice cheese. Warm at 375° long enough to melt cheese. Top with bread slice and serve warm. Recipe makes 2 servings. Ultra low-fat.
Preheat oven to 350°. Combine bread crumbs, cheese and seasonings in shallow dish. Dip chicken in crumb mixture. Coat both sides. Melt margarine in baking dish in oven. Add chicken, turning to coat both sides with margarine. Bake, uncovered, for 1 hour. Has 219 calories per 2 halves.
Put items into a large pot, in the order listed and bake at 250° for 5 hours.
Cream butter and sugar. Add egg and mix. Sift dry ingredients together and add. Add applesauce. Bake for 1 hour at 350°.
Dissolve Jell-O in boiling water. Cool. Blend cottage cheese in mixer or blender. Stir into cooled Jell-O and add Cool Whip. Can pour into graham cracker pie crust or into Pyrex pie pan.
Cream the oil, sugar and eggs. To creamed mixture, add flour, soda, salt and cinnamon sifted together. Mix well and add apples, nuts and vanilla. Grease and line with wax paper in a tube pan. Cook in a 325° oven for 1 hour and 15 minutes. Can top with Caramel Icing or plain.
In a bowl combine tomato sauce, soy sauce, cornstarch and ginger. Set aside.
Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in oats, Pour into pie shell and bake in 350° oven about 1 hour or until inserted knife comes out clean.
Soften gelatin in cold water. Heat soup and add gelatin, stirring until melted. Chill until slightly thickened. Fold in mayonnaise, cream cheese, shrimp, onions and celery. Pour into mold.
Put cherries in a 9 x 13-inch pan. Pour pineapple over cherries. Sprinkle cake mix over fruit. Melt margarine and pour over cake mix. Sprinkle nuts over mixture. Bake at 350° for 40 minutes.
Beat first 5 ingredients until light and fluffy. Mix flour with soda and salt; add to butter mixture. Stir in chocolate chunks, nuts and coconut. Chill 1 hour. Drop onto ungreased baking sheet. Bake at 350° for 12 to 15 minutes.
In 9 x 13-inch baking dish, add rice, vegetables and spices. In skillet, brown chicken in 5 tablespoons oleo. Remove pieces. Drain off fat. Add soup and water to frying pan. Bring to boil. Scrape up bottom of pan. Put chicken on rice. Add soup mixture. Cover and bake at 350° for 40 to 45 minutes. Sprinkle with paprika.
Cook chicken, then shred it. Put shredded chicken in a pan, then mix 1/2 cup enchilada sauce and salt as you like. The rest of the sauce put in another pan and warm it. Fry tortillas just enough to soften (not crisp), then dip in the sauce and fill with chicken. Roll it and place in a 9 x 13 x 2-inch baking dish. Top enchiladas with onion and cheese. Bake for 10 minutes at 350°.
Bone and flake crab meat (drain well if using canned). Melt butter; blend in flour. Add chicken stock gradually, stirring continuously. Bring to boil; reduce heat. Add crab and mushrooms. Let heat thoroughly. Add cheese, wine and seasonings.
Prepare rice and broccoli according to package directions. Saute onions and celery in small amount of butter (oleo) in skillet. Combine sauteed vegetables, rice, broccoli and butter. Melt Cheez Whiz in soup with 1/2 cup water in saucepan. Stir in broccoli mixture, blending well. Place into greased casserole dish. Bake at 350° for 30 minutes. Serves 8 to 10 people.
Mix eggs, sugar and oil until bubbling; then mix in flour with a spoon. Add baking powder, salt, cinnamon and vanilla and mix well. Stir in apples and walnuts. Spray or grease a 9 x 13-inch glass baking dish and pour in mixture. Bake in preheated 350° oven for 30 to 40 minutes until lightly golden brown.
Combine above ingredients and form into small balls. Roll in flour and brown quickly in shortening. Arrange meat balls in greased 1 1/2-quart baking dish. Cover well with mixed sauce.
Beat together the cream cheese and sugar. Add sour cream, vanilla and Cool Whip. Pour into graham cracker crust.
Boil cabbage, season to taste. Drain. Saute in skillet butter and onion. Remove from heat. Add cream of mushroom soup and Cheez Whiz. Mix together until melted. Mix with cabbage and pour into a greased glass Pyrex dish. Top with Ritz crackers. Bake at 375° until brown.
Mix with mixer the cream cheese, peanut butter and confectioners sugar. Add Cool Whip. Fold into crust. Sprinkle with chopped peanuts, or spoon chocolate syrup over when serving.
Beat the butter, sugar and vanilla until fluffy. Add flour and nuts and chill in refrigerator. Shape 1 tablespoon of dough around Kisses. Bake for 12 minutes at 375°. Roll in powdered sugar.
*To lower fat: Substitute skim evaporated milk and 1 tablespoon coconut extract.
Drain and chop chilies. Mix other ingredients, except cheese, and pour 1/2 of the mixture into a hot skillet. Sprinkle cheese and green chilies over it. Pour the remaining mixture over it and bake in 375° oven for 30 to 40 minutes. Very good.
Brown hamburger meat, set aside and let cool. Combine lettuce, cucumbers, tomatoes and cheese. When meat is cool, add to salad mixture. Place in refrigerator until ready to serve. Add Catalina dressing and Fritos just before serving, then serve immediately.
Line a 9-inch pie plate. Combine and mix gently all ingredients but potatoes. Lightly pat in pastry. Top with potatoes. Sprinkle with salt and pepper. Seal top crust and split. Bake at 350° for 1 hour. Serve with ketchup.
In a 3-quart oblong baking dish, combine rice, can of soup, onion soup mix blended with water. Arrange chicken on soup mixture. Bake 1 to 1 1/4 hours until chicken is tender and rice is done. Makes about 4 servings.
Melt chocolate in double boiler or microwave. Spread peanut butter between 2 Ritz crackers. Dip crackers in chocolate (coat all of crackers with chocolate). Place on waxed paper and let cool. Chocolate will harden. Can use white chocolate.
Prepare cake mix according to package directions, making two 8-inch layers. When completely cool, split both layers. Combine sugar, sour cream and coconut; blending well. Chill. Reserve 1 cup sour cream mixture for frosting. Add pecans to remainder of sour cream mixture. Spread between layers of cake, split side up. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on cake and refrigerate for 3 days.
Grease and flour a 9-inch tube pan. Peel, quarter, core and slice apples. Mix together the 4 tablespoons sugar with the 2 teaspoons cinnamon; set aside. Beat eggs; add 2 cups sugar and beat in oil. Sift flour, baking powder and salt; add with orange juice. Add vanilla. Layer batter, apples, cinnamon/sugar mixture. Repeat. End with batter on top. Bake at 350° for 60 minutes or until tested done (it usually takes about 15 to 20 minutes longer).
Wash chicken and pat dry. Remove visible fat. Cut chicken in 1/2-inch pieces. In large nonstick skillet over medium-high heat, cook chicken in hot oil until meat is lightly browned. Add onion, celery and garlic; cook over medium heat until vegetables are tender. Add tomatoes, stirring to break up. Add all remaining ingredients. Cover and allow to simmer for 10 minutes. Remove cover and simmer 15 minutes or until part of the liquid evaporates and chili thickens. Makes 6 servings.
Microwave crab meat and mayo 1 minute. Add Cheddar; microwave 1 minute. Add the chopped onion; microwave 30 seconds. Serve with crackers.
Dissolve lime jello in 3 cups hot water. Pour in 9 x 13-inch pan. Set in refrigerator until set. Cut marshmallows. Dissolve lemon juice in 1 cup hot water. Add marshmallows and melt in hot jello. Combine pineapple, cream cheese, mayonnaise, whipped cream and chopped nuts. Combine with the lemon jello. Pour over congealed lime jello.
Mix ingredients, except soup, well; shape in a narrow loaf pan. Let it set for at least 8 hours or overnight. Cut in slices and fry until brown. Put slices in layers in a roaster or flat baking dish. Spread the soup on each piece (use one whole can). Cover and bake for 1 hour in a 325° oven.
Brown pork chops in butter. Drain mandarin oranges, reserving juice and setting fruit aside. Combine 1/2 cup of juice with remaining ingredients and pour over chops. Cover and simmer 45 minutes. Add oranges last 5 minutes.
Spread butter in 13 x 9-inch casserole. Place chicken in middle. Sprinkle rice around chicken. Place carrots and broccoli over rice. Add water until full. Salt and pepper. Cover with aluminum foil. Bake at 325° for 1 1/2 hours.
Drain pineapple; reserve 6 tablespoons juice. Combine flour, sugar and pineapple juice (6 tablespoons). Add cheese and pineapple tidbits. Pour into greased 2-quart casserole. Cover with melted butter and cracker crumbs. Bake 30 minutes at 350°.
To melt chocolate pieces: Put in dish and cover with plastic wrap. Microwave on Medium (5) for 4 to 6 minutes. Check after 4 and 5 minutes to see if they are melted. Do not microwave too long.
Cook squash and onion. Mix all ingredients, except cheese, with squash. Pour in buttered casserole dish. Top with grated cheese. Bake 1 hour at 350°.
Heat milk in double boiler until almost boiling (scalded). Melt butter in saucepan; add flour gradually and whip until smooth. Quickly add to scalded milk and stir until smooth. Thin with boiling water. Add chicken base, spices and lemon juice. Add wine and crabmeat. Thin soup to consistency with cold milk. Makes 1/2 gallon.
In a 9 by 13 inch pan, place cut up chicken pieces. Add 2 layers of cheese and crushed croutons. Mix together broth and sherry; pour over chicken, cheese and croutons. Cover and bake at 350° for 45 minutes; remove cover and bake for an additional 45 minutes.
Cook hamburger until	crumbly. Add package	of taco sauce, following directions on package. Cool. Chop tomatoes; shred lettuce. Layer as follows in a large bowl: hamburger, lettuce, tomatoes, cheese and chips. Repeat one more time. Eat salad with taco sauce and sour cream.
Soften gelatin in lemon juice in large mixer bowl. Add broth. Stir to dissolve gelatin. Add next 7 ingredients. Beat until well mixed. Chill 30 minutes or until slightly thickened. Beat until frothy. Fold in tuna and cucumber. Turn into 2-cup mold. Chill 3 hours or until firm. Serves 4.
Beat egg whites until frothy. Add sugar and beat stiff, but not dry. Cut dates and nuts in cracker crumbs and fold into mixture. Add flavoring. Bake in greased pie pan for 30 minutes at 325°. Top with whipped cream.
Cut pork tenderloin into 1/8-inch thick slices by 1/2-inch wide. Marinate in Italian salad dressing overnight. Clean green pepper and cut into 1/4-inch strips. Clean Spanish onion and cut into slices. Cut 16 Greek olives into quarters. In small bowl, add olives, 1 tablespoon Chinese hot mustard, 1/4 cup soy sauce and 1/2 cup salsa sauce.
Beat cream cheese and sour cream until smooth. Fold in remaining ingredients. Spread on flour tortillas (I use largest size). Roll up and let set overnight.
Cream sugar and margarine. Mix in vanilla wafer crumbs and baking powder. Then add eggs, one at a time. Add nuts and coconut. Bake in greased tube pan for 1 hour or more at 325°. Let cool thoroughly in pan.
Heat sugar and corn syrup until dissolved on stove or microwave. Add peanut butter and stir in corn flakes. Drop by spoonful on wax paper. Cool.
Drain corn and then mix all ingredients, except crackers. Pour in baking dish. Crumble package of Ritz crackers on top and dot with butter. Bake 20 to 25 minutes at 325°.
Put beef in slow-cooking pot. Combine remaining ingredients and pour over meat. Cover tightly and cook at "low" for 8 to 10 hours; on "high" for 4 to 5 hours. Add 1 tablespoon Kitchen Bouquet to darken gravy, if you wish. Makes 4 to 6 servings.
Let cream cheese stand at room temperature to soften. Cream the cream cheese and pineapple. When smooth, add 1 cup pecans, pepper, onions and seasoned salt. Chill mixture well. Form into a ball and roll in remaining pecans. Chill until served.
Cut up and cook first three ingredients until done. Put through sieve. Add spices, sugar and vinegar. Boil for 1 hour. Put in jars and seal.
Combine tuna fish with mayonnaise and pickles. Mix well. Put in bowl in center. Cut lettuce in small pieces and add cheese, tomatoes and pineapple. Combine well. Put around tuna. Serve with dressing and you'll have a good salad. Chill before eating.
Preheat oven to 425°. In a blender on medium speed, mix the eggs, milk, flour, sugar, vanilla and cinnamon until just combined, about 15 seconds. The batter should be a little lumpy. Melt the butter or margarine in a 12-inch cast-iron skillet or ovenproof skillet by putting it in the hot oven for about 30 seconds. Remove the skillet from oven; spread butter to coat bottom and sides and pour in batter. Return the skillet to oven and bake for about 20 minutes or until puffed and lightly browned. Cut into wedges and serve immediately. Serves 4.