HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken breast until tender, reserving 1 1/2 cups chicken broth. Chop carrot, celery and onion in food processor or very fine. Saute the vegetables in 1/3 stick of margarine. Add chicken broth and cook about 30 minutes or until vegetables are tender. Add potato soup; heat throughly and add the Velveeta cheese, which has been cut into pieces. Simmer until cheese is melted and stir in sour cream.
Pour chicken broth into a large saucepan. Add chopped broccoli. Cook 10 to 15 minutes or until tender. Add milk, cream, cheese, ham, margarine and salt. Cover and simmer 15 minutes. Stir frequently. Be careful not to cook on too high a heat, nor too thin a pot. Check seasonings, may need black pepper. To reheat, it is best to use a double boiler. This recipe makes 2 1/2 quarts of chowder.
Mix beans, catsup, Karo and onion. Pour into casserole dish. Cut bacon into small pieces and sprinkle on top. Bake at 275° for about 2 hours. Serves 6.
Place chicken in casserole dish. Combine soup and water and pour over chicken. Place a slice of cheese on each chicken breast. Melt butter and combine with dressing. Sprinkle on casserole. Cover and cook at 375° for 30 to 40 minutes. I have use shredded Cheddar cheese instead of the Swiss slices.
Mix all ingredients together and pour in 2 greased and floured pans. Bake at 350° for 70 minutes or until done.
Dissolve yeast in 1/2 cup warm water, then add 1 1/2 cups warm water. Mix all ingredients. Let rise about 40 minutes. Punch down. Refrigerate until dough is chilled. Break off walnut size chunk. Roll out or pull apart; flatten dough. Melt shortening in large skillet, about 1 1/2-inches deep. Place ear in hot grease. Brown on both sides. Sprinkle with sugar and cinnamon.
Mix together all ingredients except chow mein noodles. Bake in greased pan at 350° for 1 1/2 hours. Remove from oven and cover with chow mein noodles. Bake another 15 minutes. Serves 8 to 10.
Combine Ranch salad dressing mix with oil and dill weed. Pour over crackers, stir to coat. Stir a few more times over next 30 to 60 minutes. This stores well, but keeps best when not in an airtight container.
Saute onions and celery. Cook rice and broccoli separately. Mix vegetables. Add the soups and Cheez Whiz. Place rice in casserole as a lining for dish. Pour vegetable mixture over it and sprinkle with paprika. Bake at 375° for 10 minutes before serving.
Bring beans to a low boil and simmer until meat mixture is ready. In a heavy skillet, brown meat; add onion, green pepper and garlic. Cook over medium heat for 10 minutes, stirring to prevent sticking. Add tomatoes, tomato sauce, basil and beans. Simmer until tender. Serve over rice. Serves 8.
Turn the oven on hot (500°). Boil the milk with lemon peel. In a separate bowl mix the sugar and flour and slowly add the milk, stirring constantly. Let the mixture cool; add the egg yolks.
Put butter in bowl and cream until soft. Add water to melt, then add molasses, sugar and egg. Mix thoroughly. Sift dry ingredients. Add to first mixture. Drop by spoonful on well-greased cookie sheet. May also add raisins. Heat oven to 350°. Bake about 12 minutes.
Spread 1/2 of beans in the bottom of a 9 x 9-inch glass baking dish. Layer with 1/2 of olives, 1/2 the salsa and 1/2 of the cheese. Repeat layers with remaining ingredients. Bake at 350° for 30 to 35 minutes or until heated through. Garnish with sliced green onions and	sour cream. Serve hot with tortilla chips.
Melt butter and chocolate over low heat. Beat brown sugar and eggs together until light in color. Add melted chocolate-butter mixture and stir thoroughly. Add vanilla, then beat in flour. Stir in chocolate bits and pecan halves.
Combine all ingredients in large bowl. Beat at low speed to moisten. Beat at medium speed for 4 minutes. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 40 minutes.
Prepare pie crust according to package directions. Form dough into 36 (1-inch) balls. Place ball in mini muffin pan cup; press dough to shape tarts. Beat cream cheese, mayonnaise and eggs until smooth. Add remaining ingredients; mix well. Fill tart shells with salmon mixture. Bake for 25 to 30 minutes at 375°. Makes 36 appetizers.
Combine eggs and milk. Sift together dry ingredients. Mix with egg and milk until smooth. Must be liquid enough to flow through a funnel. If too thick, add more milk. If too thin, add flour.
Dissolve jello and water. Add juice from fruits. Chill until slightly thickened. Fold in fruit and marshmallows. Pour into 9-inch square dish. Chill until firm.
Cut up potatoes and eggs; cover with the following: Mix real mayonnaise with sour cream, pickle brine and all remaining ingredients. Sprinkle with salt, pepper and celery seed to taste. (Refrigerate overnight and cover.) Serves 6.
Combine bread, ham and croutons. Pour into greased 9 x 13-inch pan. Mix milk, eggs, salt and mustard; set aside. Combine both cheeses with ham and croutons. Toss.	Pour eggs and milk over all. Sprinkle a few croutons on top.	Pour melted butter over all. Refrigerate overnight. Bake at 350° for 1 hour, covered. Last 15 minutes, remove foil. Let stand 5 minutes. Serves 8 to 10.
Mix sugar, salt and cocoa. Stir in milk in large saucepan. Heat to boiling. Boil until soft-ball stage. Remove from heat. Beat in butter and vanilla. Beat until thick and loses some of its gloss. Pour into buttered dish and let harden by letting it cool.
Cut 30 to 36-inch length of heavy-duty foil. Fold in half; bring up sides to make a well. Place all of the ingredients in well. Fold and seal edges. Cook 45 to 60 minutes, turning package every 20 minutes. Makes 1 individual dinner.
Cream shortening, sugar, eggs, bananas and nuts. Sift dry ingredients and add milk.
Mix oleo, shortening, sugar, vanilla, eggs and soda. Add flour. Bake on ungreased pan at 375° for 8 to 10 minutes.
Bring onion, green pepper and 1/4 cup water to a boil; reduce heat. Cover and simmer until vegetables are tender, about 3 to 5 minutes. Add tomatoes, garlic, rosemary, paprika and pepper to onion mixture. Stir in another 1 1/2 cups water and both packets from rice mix. Bring to a boil; add frozen shrimp. Return to boiling and reduce heat. Cover and simmer for 4 to 5 minutes or until rice is tender and shrimp turn pink. Ladle gumbo into 6 individual soup bowls. Pass hot pepper sauce.
Combine butter, sugar, pulp and eggs in a large mixing bowl. Dissolved baking soda in hot water. Add to pulp mixture. Stir well. Alternately add flour and milk, stirring well after each addition. Pour in a greased 9 x 13-inch baking dish. Bake at 275° for 1 hour and 45 minutes.
Mix all ingredients with crumbled cornbread and bake about 45 minutes at 350°.
Bring sugar and water to boil. Chop vanilla bean; add it and vanilla to boiling sugar water. Boil 10 minutes. Add coffee. Stir. Remove from heat. Let cool. Add vodka. Pour into a gallon jug or 2 1/2 gallon jugs. Shake daily for 2 weeks, then strain through cheesecloth into bottles for storage.
Brown the first 3 ingredients and drain. Place in a pie tin. Top with grated cheese. Mix eggs, Bisquick and milk. Pour over top of meat mixture. Bake at 400° for 35 to 40 minutes.
Mix sour cream and soup with chopped, cooked chicken. Put in casserole dish and top with Pepperidge Farm dressing mix. Bake at 325° until bubbly and hot, covered. During last few minutes, remove cover and brown.
Wash chicken; skin and bones may be removed. Put all in crock-pot in the order given. Do not mix. Turn on high for 1 hour, then turn on low for 2 to 3 hours. Take chicken out first and put in a bowl very carefully. Put vegetables and rice in another bowl. Serve warm with rolls.
Combine bratwurst and beer in a 2-quart casserole; cover. Microwave at High (100%) for 5 minutes. Reduce power to Medium-high (70%). Microwave 17 to 20 minutes, stirring once or twice. Add sauerkraut; cover and let stand 5 minutes. Serve on buns.
Grease bottom of a 9 x 13-inch pan with oleo. Melt oleo in a saucepan. Remove from heat and add sugar and blend; add eggs one at a time, beating well. Stir in vanilla, flour and baking powder. Mix thoroughly. Add nuts; pour into prepared pan. Bake in a 350° oven for 30 minutes. Do not overbake. Cool in pan.
Heat oysters, oyster juice and margarine and water in large pot until margarine is melted and oysters start to shrivel. Add milk and stir. Heat but do not allow soup to curdle. Serve with saltines.
Melt butter. Mix with crumbs. Press into a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Mix all ingredients, except rhubarb, thoroughly. Place rhubarb in pie shell. Pour mixture over rhubarb and bake at 375° for 40 minutes.
Mix all ingredients well. Fill muffin pans about 2/3 full and bake for 25 minutes at 375°. Cool and put into Ziploc bag and freeze. Remove 1 at a time and microwave 30 to 40 seconds. Freezes great. Makes about 4 to 5 dozen.
Cook macaroni according to directions. Drain and put in baking dish. Pour enough milk over macaroni to cover. Add pats of butter on top. Tear up 5 or 6 slices of cheese and stir in macaroni. If you want cheesier, add more. Add salt to taste. Bake at 350° until cheese begins to brown.
Scatter hash browns on bottom of glass cooking dish. Sprinkle with the salt and pepper. Mix the cream of chicken soup and sour cream together. Pour over hash brown potatoes. Add the grated cheese. Bake at 350° for 45 or 50 minutes. The last 15 minutes, put topping on.
Combine all ingredients in a large pot. Bring to a boil and cook 20 minutes. Put in sterilized jars and process in a pressure cooker for 10 minutes at 5 pound pressure.
Combine Bisquick brown sugar, oatmeal and cinnamon. In a large bowl, mix eggs, milk and butter. Add dry ingredients all at once; stir just until blended. Fold in blueberries. Spoon into greased muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes.
Brown the sugar in skillet. Add water. Mix other ingredients. Cook until thick. Pour into baked pie shell.
Combine sugar, eggs, vinegar, flour and water in double boiler and cook until thick and smooth, stirring occasionally. Just before removing, stir in butter and lemon extract. Pour into baked pie shell. If desired, the pie may be topped with frosting or whipped cream.
Quick and easy, even for breakfast! Spread English muffin with 1 tablespoon of pizza or spaghetti sauce. Sprinkle with grated Cheddar cheese. Cook in toaster oven until cheese melts and bubbles.
Soak peas in 2 quarts water overnight. Drain peas and place in large saucepan. Add enough water to cover peas. Bring to a boil, reduce to simmer and cook 40 minutes over medium flame. Drain. Pour Italian dressing over peas; cool. Combine next 6 ingredients and add to peas; toss. Refrigerate 24 hours. Serve at room temperature as a dip with tortilla chips. Makes 7 cups.
Melt marshmallows and margarine in heavy pan. Remove from heat. Add other ingredients. Mix well. Pack in Bundt pan. Put in refrigerator for at least 3 days. Remove from pan. Keep refrigerated until all eaten.
Put ingredients in Ziploc bag and mix well. Coat chicken well. Place chicken in Pam coated pan. Cover and bake at 350° until tender for 40 to 45 minutes.
Cook onion, celery and pepper in oil until tender but not brown. Add tomato sauce, bay leaves, salt, sugar, chili powder, Tabasco and Worcestershire sauce. Simmer for about 45 minutes. Mix cornstarch with 1/2 cup water and stir into sauce. Cook and stir until mixture thickens. Add shrimp and simmer about 5 minutes. Serve over rice or as soup with crackers.
Mix together corn meal, flour, oil, egg, sugar, corn and cottage cheese. Place half of mixture into pan. Sprinkle with half of the Cheddar cheese. Spread on the chilies. Cover with the rest of mixture and sprinkle the rest of cheese on top.
Mix and bring to boil and pour over can of red beets. When beets have been used up cook a few carrots until about half done, slice lengthwise and drop in the spiced vinegar. Let stand several hours.
Put on kettle of water (for amount see linguine label) to boil for linguine. Bone chicken breasts and cut meat into 1-inch pieces. Heat butter or margarine and oil in a large skillet. Add garlic and saute 2 minutes. Add chicken and cook, stirring constantly until golden. Push to one side. Add broccoli and red pepper. Cook 2 minutes. Season with salt and pepper. Sprinkle with lemon juice and cook 2 minutes.
Oil a baking sheet. Put each biscuit into a 4-inch circle. Place on cookie sheet. Mix the tomato sauce and oregano in a measuring cup. Spoon some on each biscuit. Spoon mushrooms over tomato sauce. Put a few slices of meat on top. Sprinkle with cheese. Bake about 8 minutes or until crust is light brown.
Slice and soak cucumbers in lime water 24 hours. Drain and soak 4 hours in fresh water changing every hour. Use alum in first water. Boil sugar, vinegar and spices. Pour hot over cucumbers. Let stand overnight. Next morning, boil 1 hour. Seal in jars.
Pat chicken dry with a paper towel. Heat butter and oil in skillet over medium high heat. Coat chicken with flour and season with salt and pepper. Sprinkle with a few drops of lemon juice. Cook chicken until brown on each side, about 15 minutes. Remove chicken from skillet and set aside. To the pan juices, add the remaining juice. Simmer about 5 minutes, then pour over chicken.
Melt the butter and add milk and 1/2 cup warm water and set aside. Mix yeast with 1/2 cup of warm water (it should bubble, if not start over), add to the other liquid above. Mix all ingredients and knead. Make a ball and lightly cover with oil, then push down and cover a blanket. Let stand 3 - 4 hours, knead again and again cover with a blanket for 1 more hour. Make 5 loaves and place on 3 greased baking sheets, cover with a blanket for 1/2 hour more. Beat 2 eggs in a bowl and brush on bread, make a cross in the dough with a sharp knife and bake at 325 degrees for 1/2 hour.
Melt butter and add flour, pecans and brown sugar. Spread in a 9 x 13-inch pan. Bake at 350° for a 15 minutes. Let cool. Mix cream cheese, Cool Whip and powdered sugar. Spread onto crust. Mix puddings, vanilla and milk. Spread on cake. Top with remaining Cool Whip and drizzle with Hershey's chocolate or mint pieces.
Choose cabbage (not too solid); pare around core and remove core. In large pot, bring water to boil; preboil cabbage. Leaves will fall off; remove leaves as they wilt. Cool leaves; use paring knife to remove thick center ridge. Mix next 5 ingredients together; place heaping tablespoon into center of leaf; roll up. Shred center small leaves of cabbage. In bottom of pot, lay rolled cabbage on shredded cabbage. Next, cover with mixture of tomato soup and tomatoes. Bring to boil; reduce heat and simmer for about 1 hour. Serves 4.
Mix well in a large bowl the Spam, soup, onion and cheese. Spread mixture on both the tops and bottoms of buns. Place (open-faced) on baking sheet and toast in broiler until cheese melts and slightly browns. Serve hot.
Combine cucumbers, onions, salt and water in two large bowls. Let stand at room temperature for 2 hours. Add sugar and vinegar; stir until sugar dissolves. Pack into 1 pint freezer containers, leaving 1 inch head space. Cover and freeze for up to 6 weeks. Thaw at room temperature 4 hours before serving.
Combine all ingredients except cloves and water. Steep cloves 15 minutes in boiling water; add to other mixture. Serve hot. Yields 16 servings.
Gumbo should be a two day project. Peel and cut your shrimp and chop your vegetables one day and refrigerate them. The next day, making gumbo along with a good bottle of wine will be a happy thing. Start with two stainless steel skillets. In one start the roux by combining 3/4 cup oil and 1/2 cup flour over a low fire, and stir constantly. It usually takes an hour and 15 min. to make the roux. You may also need to add a little more oil so that it is like a medium thick gravy. Stir it until it becomes brown and the flour sort of separates from the oil. At the same time, in the other skillet, put in the remainder of the oil and saute the okra and the white onions until they are wilted. Add the remaining vegetables with the salt and pepper and stir them until they are wilted and soft. When the roux is ready, add it to the vegetables and mix well. Transfer your gumbo to a soup pot. Start adding your boiling water, Rotel, chicken broth, shrimp and remaining ingredients. Cook on a low heat for about 4 hours. About 30 min. before serving add your crab meat. Serve over rice and let the GUMBO PARTY BEGIN!
Grease a 13 x 9 x 2-inch baking dish; set aside. In a large mixing bowl, combine cheese, soup, sour cream, onion, the 1/4 cup melted oleo, salt and pepper. Mix well. Fold in thawed potatoes. Turn the potato and cheese mixture into prepared baking dish. Toss together the corn flakes and 1 tablespoon melted oleo. Sprinkle over potato mixture. Bake in 350° oven for about one hour or until casserole is golden and potatoes are tender.
Cut steaks into 5 or 6 serving size pieces. Place in slow cooking (crock) pot. Add dry onion soup mix, water and condensed mushroom soup. Cover and cook on low for 6 to 8 hours. Excellent served with mashed potatoes. Makes 5 to 6 servings.
Sprinkle rice in bottom of greased 9 x 13-inch pan. Heat both cans of soup and milk together until well blended. Pour over rice. Place chicken over rice mixture and sprinkle with dry onion soup mix. Do not add salt. Cover tightly with foil and bake 2 hours at 325°.
Beat together and mix the first 3 ingredients, then, using only 3/4 of the Cool Whip, add and beat.
Fry hamburger and onion; drain. Add soups, vegetables, rice, water, celery, salt and pepper. Mix well. Stir in a few Tater Tots. Put the rest on top. Bake at 350° for about 1 1/2 hours.
Mix all ingredients together with a wire whisk. Spread half down the centers of the loaves of thawed Rhodes bread. Save the other half, then place a layer of Mozzarella cheese, layer of pepperoni and/or layer of mushrooms and/or layer of green peppers, then a layer of Provolone cheese. Bring the front of the loaf back and back of the loaf forward. Pinch together at top of loaf. Pinch ends together and fold under. Pour remaining half of mixture on top of loaves. Bake 30 to 35 minutes. Makes 2 loaves.
Preheat oven to 350°. Grease and flour 10 x 15-inch jelly roll pan or 9 x 13-inch pan. In large bowl combine first 4 ingredients. Stir until well mixed by hand. Pour into prepared pan. Bake jelly roll pan size 20 to 30 minutes, 9 x 13-inch pan size 25 to 30 minutes or until toothpick comes out clean.
Mix sugar, eggs, salad oil and pumpkin well. Add sifted dry ingredients. Mix well, then add pie filling and stir in nuts. Bake 1 hour at 350° in greased and floured bread pan. Check at end of 1 hour; it may need to bake 15 to 20 minutes longer.
Cut potatoes in half or wedges. Arrange potatoes peel side down in shallow baking pan. Mix remaining ingredients and brush on potatoes.
Melt butter in frying pan, adding sugar, eggs, salt and dates. Cook over low heat for 10 minutes. Remove from heat and cool for 5 minutes. Add vanilla, walnuts, and Rice Krispies. Form into balls and roll in coconut. Makes 40 sugar plums. These freeze well.
Sift flour, baking soda and powder together. Bake at 350° for 10 minutes or until done. Thin layer in 8-inch cake pan.
Mix all ingredients together and put in a large ziploc bag with 2 1/2 pounds of meat. Whole tri-tip or whole skinless chicken breasts work best). Marinate for a minimum of 1-2 days.
Mix flour and powdered sugar and cut in butter until crumbly. Spread in a 9 x 13 aluminum pan and pat down evenly. Bake at 325 degrees for 15-20 minutes. Do not brown. Beat well eggs, sugar, flour, baking powder and lemon juice. Pour over baked crust. Bake 25 minutes at 350 degrees. May dust with powdered sugar
Mix milk, cream cheese and powdered sugar. Add pudding mix. Fold in Cool Whip.
Pour 1 1/2 cups scalded milk over the first 4 ingredients. Reserve 1/2 cup milk. Let cool to lukewarm. Add yeast to lukewarm milk. Add yeast and milk to first mixture. Add the eggs and then flour. Work in a cup at a time as you may not need all the flour. Knead and put in a greased bowl. Grease top and cover with warm moist towel. Bake at 375° for 15 minutes or until brown.
Pour hot water over dates and soda. Dissolve and let set until cool. Mix the remainder of ingredients, then add date mixture. Put in a 9 x 9-inch pan and bake. When ready to serve, crumble cake in a dish alternately with vanilla pudding. Serve with whipped cream. You can also add miniature marshmallows and bananas.
Heat oven to 375°. Grease bottoms of 12 medium muffin cups or line with paper baking cups. Beat egg, stir in milk, oil and cherry syrup. Mix in flour, 1/4 cup sugar, cherries, baking powder and salt just until flour is moistened.
Combine all ingredients in order listed in bowl mixing well. Pour into ungreased loaf pan. Bake at 325° for 1 hour. Cool bread in pan for 10 minutes before removing.
Put wafers, pecans, raisins and cherries in large mixing bowl. Mix well. Add milk and mix with your hands. This will be a stiff mixture. Make into an 18 inch loaf. Wrap in waxed paper, then in a thick towel. Place in refrigerator for 24 hours before cutting. Keep refrigerated.
In blender, combine strawberry soda, lemon sherbet and whole strawberries. Blend until smooth. Pour into 2 glasses. Top with Reddi-Wip. Sprinkle with ground cinnamon.
Combine in a saucepan the cornstarch and baking soda. Add cold water to which food coloring has been added. Bring to a boil over medium heat, stirring constantly. Cook a minute longer or until mixture looks like moist mashed potatoes. Remove from heat. Transfer to plate. Cover with a damp towel and when cool enough to handle, knead a little as you would dough. Pack in a plastic bag. May add color to make colors.
Mix sugar, milk, butter, coconut and pecans together and freeze. Once frozen, roll into small balls and stick toothpicks into each ball. Melt chocolate chips and wax. Dip balls into hot mixture. Drop onto wax paper to cool. Freeze until eaten.
Mix all ingredients and cook 5 minutes in saucepan. Serve with grated Cheddar cheese on top.
Grind cookies in blender or food processor until it looks like potting soil (will do better if frozen). Cream together cream cheese, powdered sugar and margarine. Prepare pudding with milk according to directions. Add to creamed mixture. Fold in Cool Whip. Layer cookies and creamed mixture in alternate layers in a 10-inch flower pot, lined with foil or individual paper cups. Finish with dirt (cookie) layer on top. Decorate with artificial flowers or gummy worms. Good for classroom parties.
Alternate the potatoes, onion, salt and pepper in a 2-quart casserole. Mix remaining ingredients; spread mixture evenly over potatoes. Decorate with ketchup, if desired. Bake at 350° for 1 to 1 1/2 hours or until potatoes are tender.
Mix all ingredients. It may require more flour, depending on the weather. Also, you may use leftover mashed potatoes and a little less plain water. After ingredients are mixed, roll or flatten to 1/2-inch thick. Cut out donuts. Deep fry in grease. Be sure to remove excess flour from donuts to keep grease clear.
Preheat oven to 350°. Place vanilla wafer in lined muffin tin. Beat cream cheese until fluffy. Add sour cream, egg substitute, flour and extract. Beat until smooth. Spoon over wafers until tin is full. Bake 18 minutes, then turn oven off and leave for 2 minutes. Open oven door and leave for 15 minutes. Cool.
Heat oven to 350°. In saucepan, cook chili powder and ground beef; drain. In large bowl, combine ground beef, drained salsa, mushrooms, Parmesan cheese and Italian seasoning. In small bowl, combine cottage cheese and parsley.
Beat with mixer. Paint or spread on baked cookies. Thin with water, if needed. After painting, let frosting dry before stacking cookies.
Combine squash, butter, eggs, onion, salt and pepper. Arrange in alternate layers with bread crumbs and cheese. Bake at 375° for 10 to 15 minutes until cheese is well melted.
Saute onion and celery in oleo. Add cooked rice and broccoli. Mix well.
Melt the oleo and chocolate together. Mix eggs, sugar and flour together. Add melted mixture to the other mixture. Last, add vanilla and pecans. Bake in brownie pan at 350° for 30 minutes.