HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine mayonnaise and seasonings. Mix with chicken, fruit and celery. Place a bed of lettuce on 2 dinner plates and spoon 1/2 of chicken mixture on top of each.
Saute onion in margarine. Puree and add tomatoes and pepper. Mix chili sauce and cornstarch and add when bubbly. Reduce to medium heat. Add cheese, stirring frequently.
Cut up onion and pepper into very small pieces and put into a frying pan or electric skillet. Add a small amount of water so ingredients will not stick. Boil this for about 15 minutes. Pour off nearly all of the water and add can of corned beef. Stir in with onion and peppers and add can of tomato sauce or small amount of catsup. Add salt and pepper to taste. Stir together until evenly mixed and simmer on low heat for 30 to 45 minutes.
Mix flour, sugar, salt, cinnamon and nutmeg in bowl. Dissolve soda in mashed prunes. In another bowl, beat eggs. Add oil, buttermilk and prunes. Gradually add dry ingredients. Add vanilla. Fold in nuts. Bake in 9 x 13-inch pan. Bake at 350° until done, about 30 minutes. Cut in squares while hot. Pour hot sauce over squares.
Mix all ingredients until well blended. Add chicken-add or decrease number of wings, making sure they are well covered-marinate at least 6 hours, overnight is o.k. Remove wings put on baking sheet bake. Bake 1 hour in preheated oven 350 degree. For crisper wings, bake longer until they are cooked, as you like.
Cover cucumber slices with alum and water for 24 hours; drain. Cover with vinegar and pickling spices for 24 hours. Drain off vinegar and spice. Add 3 cups of sugar for 3 days each. Turn jar upside down and shake occasionally to dissolve sugar. Pickles may be stored in this jar. Cover tightly. There will be almost enough liquid to cover pickles.
In large bowl, combine strawberries and sugar. Mix well. Stir in 1 quart of the strawberry soda. Let stand at room temperature for 1 hour. Stir in lemonade concentrate. Refrigerate until ready to serve.
Cream margarine and sugar. Beat in eggs. Add flour, powder and soda, alternating with milk. Add vanilla and cocoa. Pour into 2 greased and floured 9-inch layer cake pans. Bake at 350° for 40 to 45 minutes or until cake tests done. Remove from pans and cool. Fill when cool.
Combine all ingredients in order and mix well. Pour into well-greased 10-inch glass pie pan and bake 45 minutes to 1 hour at 300° until golden brown. Makes its own crust.
In medium saucepan, place onions, 1 teaspoon salt and enough cold water to cover. Bring to boiling. Reduce heat and simmer, covered, 20 to 25 minutes or until tender. Drain onions; reserve 1/2 cup liquid.
Bring water to boil in saucepan. Add rice and salt, then remove from heat and set aside. Brown ground beef in hot fat. Add celery and onion; cook 5 minutes. Add butter, soy sauce, brown sugar, mushrooms and soup. Add pan of rice and water. Mix thoroughly. Pour into buttered 3-quart baking dish. Cover and bake in preheated 350° oven for 30 minutes. Uncover and bake for 30 minutes more.
Grind vegetables and cover with water and salt. Let stand 2 hours; drain. Add celery seed to taste. Pour vinegar, sugar and mustard seed over the mixture. Pack in jars cold.
Mix all ingredients together thoroughly. Shape into small balls. Bake in a 350° oven for about 20 minutes.
Preheat oven and baking sheet to 425°. In medium saucepan, combine butter, flour and pepper. Cook over low heat until mixture becomes thick and bubbly. Stir in milk and broth until mixture is thick. Add cheese and stir until melted. Fold in chicken and broccoli.
Put 2 tablespoons instant tea, sugar and juices into plastic jug. Add water to make 2 quarts. Shake well. Chill and serve over ice.
Dip chicken in egg and bread crumbs. Brown in oil. Place in a shallow baking pan and layer with sliced Mozzarella cheese, Parmesan cheese, sauce and then another layer of Parmesan cheese. Cook at 350° for 30 minutes, uncovered. Add 10 minutes to cooking time if you forgo browning in oil. Serve over pasta.
Preheat oven to 325°. Cream together butter, sugar and brown sugar until light and fluffy. Add egg. Mix well. Add oats, corn flakes, coconut and nuts. Stir well. Add flour, soda, salt and vanilla. Mix well. Form into balls the size of a small walnut. Place on ungreased cookie sheet. Flatten with a fork dipped in water. Bake for 12 minutes. Allow cookies to cool on cookie sheet before removing. Makes about 8 dozen.
In a bowl, stir together flour and baking soda. Set flour mixture aside. In a large mixing bowl, beat margarine with electric mixer on medium to high speed about 30 seconds or until softened. Add peanut butter, sugar and brown sugar to margarine. Beat until thoroughly combined, scraping sides of bowl occasionally. Add egg whites and vanilla. Beat until well combined. Add flour mixture, then beat on low speed until combined. Stir in oats.
In large bowl, cream butter, vanilla pudding mix and cinnamon until fluffy. Add eggs, 1 at a time, beating well after each.
Sift flour, salt and baking powder together. Rub in shortening with knife or fingertips. Add milk to soft dough. Then drop a tablespoon at a time on chicken or meat stews the last 15 to 20 minutes. Pan must be covered closely and must not be removed during cooking.
Combine all ingredients in large bowl. Stuff cooled and drained shells. Bake at 350° for 35 minutes, using previously described sauce.
Combine all ingredients and pour into a greased and floured cookie sheet (15 x 11-inch). Bake at 350° for 20 to 25 minutes.
Take sirloin; cut in small strips. Salt and pepper and dredge in flour. Brown in grease. When meat is done, cut up onions and green peppers; cook until soft. Take out of grease. Make a little gravy. Add can of tomatoes and tomato sauce. Add about 1/4 cup of sugar; mix well. Add meat to sauce. Simmer for about 1 hour or longer. Serve over rice.
Saute onion and bell pepper in butter until tender. Add chicken strips, salt and pepper and cook until chicken is done. Add can of soup and simmer about 30 minutes. Serve over rice.
Disregard cake mix instructions. Mix cake mix, orange juice, eggs and oil well, then add mandarin oranges. Mix again. Bake in 3 (9-inch) layers at 350°.
Mix and put in pie pan and bake at 300° for 10 minutes. Cool before filling.
Cook chicken; debone. Cook beef and pork; cut in small pieces. Add potatoes, carrots and onion. Cook until tender. Add other ingredients. Simmer for several hours.
Preheat oven to 350°. Reserve 3/4 cup apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until center is set. Cool. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until ready to serve. Makes 8 to 12 servings.
Mix flour and sugar; add beaten eggs to this mixture. Grease pan and dust with flour. Pour mixture in pan and put butter on top in small pieces. Bake at 325° for 45 minutes.
Mix cake mix, butter and egg with hands; put into bottom of ungreased 9 x 13 pan. Spread on bottom. Mix remaining ingredients with hands. Pour and smooth over bottom. Bake at 350° for 45 to 60 minutes. Top should be golden brown.
Combine meat, garlic, ginger and the egg yolks. Beat egg whites until stiff and fold into the meat mixture. Heat oil in a large, heavy saucepan. Drop meat by teaspoonfuls into the oil a few at a time, frying about 5 minutes until cooked through. Drain on paper towels. Serve hot. Makes about 40.
Mix dry ingredients; add apples. Mix well. Add eggs, one at a time; mix well. Add oil, vanilla and water; mix. Add nuts. Bake at 350° using a Bundt pan for 45 minutes to 1 hour.
Mix milk and chips in pyrex dish. Microwave on high 1 1/2 minutes. Remove and stir. Return to microwave and cook high for 1 1/2 minutes more. Stir thoroughly. Add vanilla and nuts stirring well. Line 8 or 9 inch pan with foil. Spread mixture in pan and chill for 2 hours. Remove from pan and cut into squares. Store in plastic container with lid ajar until firm.
Combine dry ingredients. Add combined eggs, milk and margarine; mix well. Stir in remaining ingredients. Spoon into well-greased and floured 9 x 5-inch loaf pans. Bake at 350° for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Let stand 5 minutes; remove from pan.
Mix ingredients with tap water to form a stiff dough. Place in covered bowl and allow to set 4 to 5 hours. Pinch off small pieces of dough and pat into 5-inch circles. Fry in deep, hot fat until golden brown. Serve hot with butter and honey or meat and vegetables.
Combine meal and onion in bowl. Add egg and milk; stir. Drop by teaspoons into hot fat (375°). Fry only a few at a time until golden brown. Drain on paper towel.
Prepare pasta as directed on package; drain. Rinse with cold water and drain. Combine pasta and dressing with remaining ingredients in a large bowl. Toss; chill 1 hour. Makes 8 servings.
Mix all ingredients together; spread on tortillas and roll up. Refrigerate for 2 hours or overnight. Slice and serve.
Cream together margarine and sugars. Add eggs, vanilla and walnuts. Add flour, salt and soda. Form into rolls on wax paper and chill one hour. Slice and bake at 400°.
Mix all ingredients well. Put in greased muffin pans. Bake at 400° for 30 minutes. Makes 1 dozen.
Cream butter; gradually add brown sugar, beating until light and fluffy. Spread creamed mixture evenly in a 9-inch cast-iron skillet. Arrange pineapple slices and cherries evenly over creamed mixture.
Drain beets; measure liquid. Add water to make 1 cup liquid. Dissolve jello and salt in boiling water. Add measured liquid, vinegar, horseradish, onion and pepper. Chill until thickened. Fold in beets and celery. Spoon into individual molds or a 1 quart mold. Chill until firm. Unmold onto crisp lettuce. Makes 6 to 8 servings.
Put skewers in hot dogs and set aside. Mix corn meal, flour, baking powder, salt and egg. Dip hot dogs in batter and then deep fry at 350°.
Pour corn in casserole dish. Sprinkle with cracker mixture evenly over corn, then with a teaspoon, cut butter and drop pieces on top of the cracker crumbs. Cook in oven at 375° for 30 minutes.
Pour six oz. boiling water into mugs. Add one caramel cube. Stir in cider mix. Top with half of the whipped cream and sprinkle with cinnamon. Serves 2.
In a heavy saucepan, bring to 290° (crack) the brown sugar and corn syrup. Add baking soda. Stir and while foaming, pour onto a buttered 15 x 18-inch cookie sheet. You have to work fast. Cool until bottom of pan is cold. Turn pan over on waxed paper; bang pan until loose. Break in pieces with knife point. Dip each piece into melted chocolate. Place on wax paper to dry.
Dissolve Jell-O, sugar and salt in boiling water. Stir in light cream and vanilla (mixture may look curdled but will become smooth). Stir in sour cream. Chill until slightly thickened. Beat until smooth. Pour into 3 or 4-cup ring mold. Chill until firm. Unmold.
Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
Bring all the ingredients to a boil. Pack okra into jar, cover okra with hot vinegar mixture, seal.	Let stand 2 weeks before opening.
Dissolve jello in 2 cups boiling water. Add other ingredients. After mixture is jellied, cover with topping.
Combine chicken, rice, cream of mushroom soup, cream of chicken soup, onion, cheese and water. Melt stick of butter on stove, crumble roll of crackers and combine crackers with butter. Pour over top of casserole. Bake at 350° for approximately 30 minutes. (Check after about 20 minutes.)
Preheat oven to 350°. Arrange in greased casserole dish by layers, broccoli, chicken, then pour sauce over all. (Sauce is the soup, mayonnaise, lemon juice and curry powder.) Top with crumbs and cheese. Dot with butter. Bake 1 hour. Serves 8.
Mix eggs, cooking oil and milk. Add flour, sugar and blueberries. Spoon into muffin pan. Preheat oven to 425°. Bake for 20 to 25 minutes. Makes 12. These freeze well.
Cut carrots and zucchini lengthwise in thin slices with peeler. Add to 1-inch boiling water in medium saucepan. Cook until crisp-tender. Drain. Set aside.
Melt butter in large pot. Add remaining ingredients and boil slowly, uncovered, until liquid is reduced to nearly all butter. Do not scorch. Serve hot in a chafing dish with toothpicks.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. In a medium bowl, cream margarine. Gradually add sugar; beat well. Add eggs, one at a time, beat well after each addition. Stir in flavorings. In a small bowl, using a fork or pastry blender, mash bananas until pureed. Add to creamed mixture using mixer, until smooth. With a spoon, add flour until flour is just moistened. Stir in nuts. Pour batter into greased loaf pan and bake for 1 hour. Cool in pan 10 minutes; remove.
Brown meat and drain off fat. Melt the Velveeta cheese. Add onions, tomatoes and meat to the melted cheese. Keep hot in crock-pot until time to serve and serve over chips or with chips.
In small bowl, combine cucumbers, carrot, green onion and salad dressing. Set aside.
Cook sugar, butter and syrup in saucepan for 5 minutes, stirring constantly. Remove from heat and add vanilla and soda. Whip until foamy. Mix well with popcorn. Bake at 250° for 1 hour, stirring every 20 minutes. Add peanuts, if desired.
Grease Bundt pan. Spread walnuts on bottom. Separate dough into 12 balls and place in single layer on top of nuts. Sprinkle cinnamon and sugar. Sprinkle on pudding. Dot with butter. Let rise. Bake at 350° for 30 minutes.
Bring brown sugar, sugar, margarine, corn syrup and salt to a boil. Simmer for 5 minutes, then add vanilla, maple flavoring and baking soda. Cover popcorn with mixture and stir well. Bake in oven at 250° for 1 hour and stir every 10 minutes. (May add pecans or peanuts, if you wish.)
Mix all ingredients and pour into a casserole dish. Bake at 350° for 30 minutes.
Trim excess fat from pork chops. Put pork chops in the center of a baking dish or roasting pan. Fill the side spaces with the potatoes. Mix all other ingredients together for the sauce. (You may want to double the sauce recipe if you use more chops.) Simmer the sauce for 5 minutes. Pour over the potatoes and chops. Bake at 375° for 2 hours.
Beat egg until light and frothy. Add milk and honey. Combine the cornmeal, flour, baking powder and salt. Add butter and stir well. Pour the batter into a greased baking pan. Bake at 425° for 20 minutes. Serve with fresh butter. Beat until stiff 1/2 pint heavy cream and 1 egg, beaten. Refrigerate.
Wash potatoes. Cut lengthwise into quarters, then each quarter into thirds. Brush potatoes with butter, melted. Roll and coat them in a mixture of bread crumbs, cheese, salt and garlic powder. On a baking sheet, spread out potatoes in a single layer and bake in a preheated 400° oven for about 30 minutes until tender inside and crispy brown outside.
Beat eggs. Add rest	of ingredients. Pour in crust. Bake for 30 minutes at 350°. Pie will have a crusty top when done.
Wash apples. Stick cloves in some apples, being sure some cloves get in jar. Heat sugar, liquid and spices until sugar dissolves. Cool. Add apples and simmer until barely tender. Pack into hot jars. Makes 6 to 7 pints.
Cook ground beef, onion, garlic and green pepper in Dutch oven until browned, stirring to crumble meat. Drain off drippings. Add remaining ingredients; mix well. Cover; reduce heat and simmer 2 hours, stirring occasionally. Yield: 10 to 12 servings.
Cut bacon slices in half. Wrap around a bunch of green beans, until all the beans and bacon are used. Place in a baking dish. Make a glaze from all of the other ingredients. Pour over the beans. Bake at 375° for 45 minutes or bake in the microwave on High for 12 to 15 minutes.
Flour fruits, candy and nuts. Mix well. Add coconut and Eagle Brand milk. Press firmly into wax paper-lined stem pan. Bake at 250° for 1 1/2 hours.
Preheat oven to 400°. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart on ungreased cookie sheet. Bake 35 to 40 minutes until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Fill with Cool Whip or vanilla pudding. Dust with powdered sugar!
Peel and slice potatoes in a large bowl. Salt and pepper. Combine 2 tablespoons of flour with milk. Mix well until flour dissolves. Pour over potatoes; let potatoes soak in milk and seasoning while grating cheese. In a greased 2-quart casserole, put a layer of potatoes and dot with butter. Sprinkle with 1 tablespoon flour; cover with cheese. Repeat layers, ending with 3 layers of potatoes and cheese. Stir seasoned milk and pour over casserole. Bake at 400° for 30 to 45 minutes or until cheese is brown. Then cover and bake until potatoes are tender, about 30 minutes longer.
Cream oleo and sugar. Add yolks and mix in vanilla and salt. Gradually add flour. Shape in balls and dip in egg whites, then in walnuts. Bake at 350° for 5 minutes and push in center with thumb. Then	bake another 10 to 12 minutes. Cool and fill with frosting.
Spray a casserole dish. Layer bottom with Tater Tots. Mix together in a medium pan over medium heat, the soup, sour cream and cheese. Pour over Tater Tots. Mix corn flakes and butter together in a bowl. Spread on top. Cook at 375° for about 1 hour or until bubbly and potatoes are cooked through.
Mix eggs, flavorings, oil, milk, sugar and poppy seed. Add flour, salt and baking powder and mix well. Put in 2 loaf pans, bake for 1 hour at 350°. Poke holes in top. Drizzle with following glaze:
In saucepot, prepare spaghetti as label directs; drain. Return spaghetti to saucepot.
*Can use 1 pound of chipped chocolate instead of walnuts and raisins.
Melt butter and then add the other ingredients. Pour into pie plate. Cook in the oven at 350° for about 1 hour. Will make its own crust.
Mix all ingredients but flour and chips together. Then mix in flour. After all is mixed together, add in chocolate chips. Spoon onto cookie sheet. Bake at 375° for 8 to 12 minutes. Makes approximately 3 dozen 3-inch cookies.
Bring jello and pineapple to a boil. Boil for 3 minutes. Cool. Fold in remaining ingredients. Chill.
Cook onions in large pot until tender. Add seasonings and peppers. Stir well. Add chicken, beans and broth and bring to a boil. Simmer until ready to eat. (Better if prepared the day before and refrigerated.) Serve with Mexican Cornbread (see recipe).
Pat ham and pickle dry with paper towel. Spread 13 ham slices with 1 tablespoon cheese. Top each with pickle spear. Roll up. Wrap each in wax paper or plastic wrap. Chill. Cut each roll in 4 to 6 pieces. Makes 62 to 78.
Mix whipping cream, vinegar and soda. Set aside. Blend potatoes, sugar, baking powder, eggs, vanilla, cinnamon and salt in processor. Add first mixture. Blend. Pour into unbaked pie crust. Sprinkle with nutmeg. Bake at 400° for 10 minutes. Turn to 300° and bake for 40 to 50 minutes longer.
Mix the sliced zucchini, salt, milk, onion and milk. Sprinkle salt, pepper and cracker crumbs on top, then add oleo and grated cheese. Pour in 2-quart casserole. Bake at 300° for 30 to 40 minutes in uncovered casserole.
Slice dough, place on a jelly roll pan, bake at 350° for 10 minutes. Blend the next 3 ingredients and spread on cooled cookies. Top cream cheese with the fruit. Combine cornstarch and sugar. Add water slowly and cook till thick. Add dry jello and butter. Cool slightly and spread over fruit.
Cream oleo and sugar. Dissolve soda in buttermilk. Add 1 egg at a time. Mix spices with flour and add alternately with buttermilk. Add jam, nuts and cherries. Bake in stem pan at 350° for 1 to 1 1/2 hours.
Grease casserole dish and place cooked rice, chicken and broccoli mixture in it. Combine remaining ingredients (except for noodles) and pour over other mixture. Stir well to blend ingredients. Cover with egg noodles. Cook at 350° for 35 to 40 minutes or until brown. (This is Charles' favorite casserole.)
Boil potatoes with skins on and let cool. Peel skins and grate potatoes in large bowl. Grate cheese and add all ingredients except bread crumbs and butter. Mix well. Spread mixture in buttered 9 x 13-inch baking dish. Sprinkle bread crumbs on top of mixture. Melt butter and pour over bread crumbs. Bake at 350° for 50 minutes, uncovered.
Smash avocados with cream cheese until creamy. Add about 1/2 small jar of picante (more to taste). Squeeze some lemon in mixture. Add about a cup of grated cheese and season with salts and pepper to taste.
Mix pineapple and pudding until thick; then add other ingredients. Chill and serve.
Wash potatoes and boil in jackets. When done, cut 1/8-inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt; set aside. Then mix parsley and onions in another bowl. In a large bowl, put potatoes (salt each layer of potatoes lightly). Then cover with mayonnaise mixture, then onion mixture. Continue layering with parsley/onion mixture on top and refrigerate. Do not stir. This needs to be made the night before. Serves 10 to 12.
Dissolve gelatin in 1 cup boiling water. Pour remaining 1 cup boiling water over cream cheese cut into chunks. Combine and refrigerate until mixture is partially set. Add apples, marshmallows, grapes and nuts. Chill until set.
Mix sifted soda with chopped dates; pour boiling water over this mixture. Allow to stand until water cools. Cream sugar and shortening. Add eggs, salt and vanilla. Combine with date mixture. Stir in flour and nuts, which have been dredged in flour.
In small bowl combine last four ingredients. Stir well to mix. Spread mixture over bread slices; arrange slices in single layer on cookie sheet. Heat oven to 400°. Bake about 15 minutes or until bread is golden brown.
Fry garlic in oil until golden brown. Add tomato sauce, tomatoes and onion; cook 10 minutes. Add beans; stir gently. Simmer 15 to 20 minutes. Cook macaroni al dente; drain. Add to mixture. Add parsley. Serve immediately or pasta will absorb all the liquid.
Beat whipped topping mix, 1 cup milk and vanilla in large bowl with electric mixer on high speed for 6 minutes or until topping thickens and forms peaks.
Mix all ingredients. Cover with strips of bacon. Cover beans and bake 1 hour. Remove cover and bake another hour.
Dissolve jello in hot water. Add strawberries, bananas, crushed pineapple and nuts. Pour half the mixture into mold. Let jell. Spread two 1/2 pint containers of sour cream over mixture. Pour on remaining mixture and let jell.
Boil 4 hours. Hot pack. Stir periodically so sauce maintains red color.
Place 1 pan pie shell of the 2 count package of shells into the oven (4 shells will be in oven) at 300°. While shells lightly brown, cook frozen vegetables on stove in pot of large size. Add 2 cans broth and 2 cans cream of chicken soup. Stir to mix. Then let simmer on warm, stirring occasionally, so it does not stick. Use two cups of the juice to stir in flour and make a thick stirrable paste. Pour back into the pot of vegetables. Add salt and pepper for taste.
Boil 1 cup water and add to marshmallows. When melted, add jello and stir until dissolves. Add 1 cup cold water and pineapple. Place in refrigerator until sets up. Shred the cream cheese into it and fold in whipped cream and pecans. Fix the night before you want to serve it.
Combine tomato juice, pepper, basil and onions; heat to boiling. Reduce heat to simmer; cook for 10 minutes. Strain out onions; keep liquid hot. Soak gelatin in water for 5 minutes. Add to hot tomato juice. Stir until dissolved. Add remaining ingredients and mix well. Pour into mold; chill until firm. Arrange lettuce in a serving platter; unmold the salad into the lettuce.
Mix oil, eggs and sugar. Sift dry ingredients. Mix and stir in diced apples and nuts. Put butterscotch chips on top. Bake in a sheet pan, 13 x 9-inch or 2 (9 x 9-inch) pans, at 350° until firm.