HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large dutch-oven over medium-high heat. Add chicken and next three ingredients and saute 10 minutes. Stir in broth and next three ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally for 20 minutes. Stir in 2 cans of beans and chilies. Mash remaining can of beans in a small bowl. Whisk together flour and milk and stir into beans. Gradually add bean mixture to soup mixture; stirring constantly. Cook 10 minutes or until thickened. Remove from heat and stir in cilantro. Serve with desired toppings. Make a salad, grab some crusty bread and you've got a complete meal.
Reserve 1 slice pear for garnish. Puree remaining pear. Combine pear puree and butterscotch sauce; mix well. Place in bottom of a glass. Add ice cream. Fill with club soda. Garnish side of glass with pear slice.
Sift flour, sugar, salt, soda and baking powder into bowl. Mix in beaten egg, orange juice and melted butter. Add hot water, pecans and cranberry halves. Use loaf pan 8 x 4 x 2-inches. Bake at 350° approximately 1 hour and 10 minutes. Cool in pan 5 to 6 minutes and turn onto wire rack to cool 8 to 10 minutes. Wrap in wax paper.
Mix together ingredients. Pour in baking dish. Bake at 350° for 1 hour until bubbly. May sprinkle on more cheese and paprika; bake another 10 minutes for a crispy top.
Melt margarine in a 14-inch Dutch oven. Brown meat and season to taste. Cut vegetables into bite-sized pieces and add to meat. Add 1 can cream of chicken soup, 1 can cream of mushroom soup, rice, corn and mushrooms. Add the other 2 cans of soup and enough water to fill Dutch oven. Cook for 1 1/2 hours with 12 coals on top and 14 coals on the bottom. Replenish coals if necessary.
Shred cheese and cut beef into small pieces. Mix with remaining ingredients. Place in baking dish. Bake at 350° for 30 minutes or until hot and bubbly. Serve with party size rye or pumpernickel bread. Spread on as desired.
Mix cheeses and pecans in mixing bowl (with hands) until thoroughly blended. Add Tabasco sauce and mix well. Divide in half. Roll in hands to form long roll. Place on wax paper which is covered with paprika. Roll cheese until covered. Wrap in same paper and refrigerate.
Preheat oven to 350°. Line a 9 x 13-inch baking dish with foil. Combine first four ingredients. Melt butter; add garlic, Worcestershire sauce and mustard. Dip breasts in butter, then in breadcrumb mixture, coating heavily. Pour remaining butter over chicken. Bake 40 to 50 minutes.
Mix jello with strawberries (frozen berries may be used, thawed). Grease bottom of 13 x 9-inch pan. Place marshmallows in pan.
Pour boiling water over gelatin; stir until completely dissolved. Add cold water, vinegar, salt and pepper. Pour 1/2 cup of the mixture into 9-inch round cake pan. Set aside.
Place in container. Blend until smooth. Shape into patties and dip into 1/2 cup bread crumbs. Fry in butter until light brown. Serves 4.
Crust: Mix together crushed crackers, melted butter, sugar and cinnamon. Pat into bottom of a 9 x 13-inch pan. Refrigerate.
Mix cake mix, oil, eggs and oranges with mixer until well blended. There will be small chunks of oranges. Bake at 350° in 2 greased and floured 8-inch pans for 35 minutes or until done. Let cool in pans for 10 minutes. Remove when cold and split layers to make 4 layers.
Combine the chopped green tomatoes and salt. Let stand overnight. Drain. Grind the peppers and cabbage. Combine all ingredients and cook for 35 to 40 minutes. Can and seal.
Toss in bowl lettuce, eggs and onion. Whisk together Miracle Whip, vinegar and sugar until smooth. Combine.
Bake cake in 13 x 9-inch pan. Cool. Prepare instant pudding, chill to set. When cool, cut cake into squares. Put a layer in bottom of trifle bowl; top with layer of pudding and Heath bars (crack on counter). Then put layer of Cool Whip; continue with layers ending with Cool Whip. Dive in and enjoy.
Press out crescent rolls into 11 x 17-inch cookie sheet. Bake until lightly browned. Combine cream cheese, mayonnaise and Ranch dressing. Spread over cooked crust. Sprinkle chopped vegetables. Top with cheese and press down. Serve at room temperature. (Make day before serving.)
Grind cranberries, apples and oranges in blender or processor. Add sugar and stir. Dissolve Jell-O in 1 cup boiling water and mix with fruit. Add chopped nuts if desired. Chill overnight.
Parboil sausage approximately 15 to 20 minutes to remove excess fat. Fry sausage thoroughly until brown on all sides. Drain and cut into bite-size pieces. Mix remaining ingredients in frying pan. Simmer 5 minutes and add sausage. Heat sausage until sauce bubbles. Serve hot with toothpicks. Keeps well in refrigerator until ready to use.
Combine first three ingredients. Add and mix for one minute next four ingredients. Last, add and mix hot water. Bake in greased 9 x 13 pan or 12 x 18 cookie sheet pan at 350° for 30-35 minutes. Cool and frost with chocolate butter cream icing.
In heavy skillet, melt margarine; stir in Worcestershire sauce, salt, cinnamon, garlic, cayenne and hot pepper sauce. Add pecans. Toss until nuts are well coated. Place in single layer in a 15 1/2 x 10 1/2-inch baking pan. Bake in 300° oven for 20 to 25 minutes, stirring often until nuts are brown and crisp. Makes about 4 cups.
Beat all ingredients in large bowl. Grease and flour 9 x 10-inch pan. Bake at 350° for 30 minutes.
After mixing shortening, flour and salt, add ice water to make a ball. Poke holes in the bottom and sides after rolling the dough and place in a pie dish. Bake at 375° until brown.
Brown sausage in skillet. Add to other ingredients, mixing well. Pour into buttered casserole dish and bake at 375° for 35 to 40 minutes.
Spray a 9 x 13-inch pan. Place chipped beef in bottom of pan. Place chicken breasts on top of beef. Place slightly fried bacon on top of chicken breasts. Blend soup and sour cream. Spoon over meat, covering all pieces completely with mixture. Bake, uncovered, at 275° for 3 hours. Serve warm, using gravy as topping for rice or mashed potatoes.
Mix together until sugar and jello dissolve. Put in Dixie cups. Don't forget to put in the sticks.
Partially drain and mix all beans in large ovenproof pan. Brown ground beef with onion and pepper. Drain excess fat and mix meat with beans. Stir in remaining ingredients and bake 1 hour in 350° oven. Can also be done in large crock-pot. You may also substitute your favorite beans for any on list; just keep amounts the same.
Place ice mold or cubes in punch bowl; add juices. Stir. Pour carbonated beverage carefully down side of bowl. Float scalloped orange slices if desired. Simple as 1-2-3. Plenty of pep!
In a large skillet, melt the butter. Add chestnuts and saute 5 minutes. Add the lima beans and rosemary and continue to saute another 5 minutes. Serve immediately. Makes 8 servings. Preparation time: 5 minutes; cooking time: 10 minutes.
Cook chicken in picante sauce and water until done. Debone and break into pieces. Mix 1/2 can water and chicken soup together. Alternate tortillas, chicken, chicken soup and cheese. Bake in a 375° oven for 45 minutes. Serve hot.
Heat chili and cream cheese in saucepan over low heat until cheese is melted, stirring frequently. Serve with corn chips or nachos. Yield: 32 servings.
Combine first 3 ingredients in	a 12 x 2-inch baking dish. Arrange fish in dish. Spread mayonnaise	over fish. Combine cracker crumbs, 3 tablespoons butter or margarine and almonds. Sprinkle over fish. Bake at 400°	for 10 or 15 minutes or until fish flakes easily when tested with fork.
Roll pretzels with rolling pin until fine. Mix pretzels, 3 tablespoons sugar and butter together. Press in bottom of 9 x 12-inch pan. Bake at 375° for 8 minutes; let cool.
Boil chicken in seasoned water with salt, pepper and garlic powder. Debone chicken. Melt margarine in a pan and saute onion and bell pepper. Add soup and cheese. Heat on low. Cook pasta in chicken broth. Drain. Add chicken and pasta to sauce. Put in dish and bake at 350° until bubbly. You can add 1 cup celery to saute. You can also add 1 can mushrooms, black olives, chopped tomatoes or substitute cream of chicken soup in place of cream of mushroom soup.
Drain pineapple. Add water to make 1 cup, bring to boil. Stir in jello. Stir until dissolved. Stir in cranberry sauce. Chill until thick. Add pineapple. Refrigerate until firm.
Place unthawed hash browns in an 8 x 12-inch pan. Heat soup, butter, cheese and sour cream on medium heat until cheese is melted. Spoon over potatoes. Bake for 30 to 45 minutes at 325°.
Blend softened butter, cheese, mayonnaise, crab meat and garlic powder. Spread on muffin halves and cut into quarters. To serve immediately, bake at 400° for 5 to 7 minutes. Can be frozen and baked or broiled later.
Dissolve Jello in only 1 cup boiling water. Add pineapple, bananas and strawberries. Pour 1/2 of mixture into 9x13 dish and refrigerate until set. Remove and spread sour cream evenly over it. Sprinkle with 1/2 cup chopped nuts. Pour on top the rest of the Jello mixture.	Refrigerate until firm. Great with Cool Whip on top.
In casserole dish, place 1/2 stuffing mix (follow box directions). Save half of seasoning pack. Then add 1/2 soup mixture, chicken pieces, remainder of soup and remainder of stuffing mix. Mix 1 stick butter, remainder of seasoning pack from dressing and broth; bring to a boil. Pour over casserole. Cover and cook until bubbling (about 30 minutes), at 350°.
Brown meat and onions. Add remaining ingredients. Simmer 2 or 3 hours.
Cook pasta and drain. Brown hamburger and onion. Combine hamburger, spaghetti and pizza sauces and sugar. Combine cheeses. In crock-pot, place a layer of pasta, followed by a layer of hamburger mix, then mushrooms, then cheese. Repeat until all ingredients are used. Last layer should be cheese. Warm in crock-pot until cheese melts.
Dissolve yeast in part of the water. Add cornmeal, honey and salt in a large bowl and gradually add flour until dough forms and pulls away from the sides of the bowl. Add the peppers and cheese and mix. Turn dough out onto a lightly floured bowl and knead until you have a good dough. Place in a greased mixing bowl and cover with a damp cloth. Let rise until doubled in bulk. Punch dough down and let rise for another hour. Punch down and divide into 2 equal parts. Form into loaves and place in loaf pans. Let rise until doubled in bulk and bake 30 to 35 minutes at 350°.
Clean mushrooms well; trim stems. Put all ingredients into a large heavy-duty Ziploc bag or tight sealing container. Seal and shake gently to coat mushrooms and olives. Refrigerate for at least 1 hour prior to serving.
Peel and dice potatoes. Place in saucepan and add enough water to completely cover by 1/2-inch. Bring to slow boil and cook approximately 45 minutes. Add butter, seasonings and wine. If soup appears too thin, add a can of potato soup or a small amount of instant mashed potatoes until mixture reaches desired consistency. When all is blended together, add cheese, which has been cut into small pieces. Mix until cheese has completely melted and serve hot.
Mix together. Spread on split English muffin. Partially freeze for 15 minutes. Then cut in quarters and freeze until ready to use. Broil 5 to 8 minutes.
Press dough evenly into a 12-inch pizza pan. Bake at 350 degrees for 12 -15 minutes or until golden brown. Cool in pan on wire rack. Place cookie crust on serving plate. Spread cool whip on cookie crust and garnish with fruit. Serve immediately or refrigerate until ready to serve.
Place chile brick in pan over low heat and stir. Cook ground beef in skillet and brown. Pour off grease from beef. Add ground beef to chile brick. Stir frequently. Add tomato paste (water as needed), green pepper, onion, chile powder, chile seasoning, salt, black pepper and catsup to taste. Cook over medium heat 20 minutes; stir frequently.
Place layer of dried beef in bottom of greased baking dish. Arrange bacon wrapped chicken breasts on beef slices. Cover with mixture of chicken soup, sour cream and cream cheese. Cover pan tightly with foil. Bake at 325° for 2 hours. When tender, remove foil and let brown slightly. May be prepared the day before and refrigerated.
Cook tomatoes and onion in a large stew pot. Add 2 cans water. Cut potatoes into bite-size and cook separately until tender. Add potatoes to tomato mixture. Add salt, pepper and chili powder. Add chicken along with part of chicken stock. Let cook for awhile. Add corn last, stirring often so corn will not stick. Can add a little sugar and margarine, if desired.
Heat oven to 325°. Grease three 9-inch layer cake pans. Line bottom with waxed paper. Sift flour with baking powder and salt. In large bowl, beat sugar and butter with electric mixer or wooden spoon until pale and fluffy. Add egg yolks one at a time, beating well after each. Beat in flour mixture 1/3 at a time, alternating with milk. Stir in vanilla. In clean bowl, beat egg whites until stiff peaks form when beaters are lifted. Fold into batter. Spread evenly in prepared pans. Bake in middle of oven 25 to 30 minutes or until lightly browned and pick inserted in centers comes out clean. Cool in pans on wire rack 10 minutes. Invert onto rack; remove pans. Peel off paper and cool layers completely.
Mix all together. Refrigerate overnight. Roll in balls. Roll balls in sugar and put on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Cook broccoli and cauliflower according to package directions. Drain well; place in large saucepan and set aside. Meanwhile, cook onion in the butter until tender but not brown. Stir in the flour, salt, garlic powder, basil and pepper. Add milk. Cook and stir till thickened and bubbly. Add cream cheese. Stir till cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole. Toss together bread crumbs, Parmesan cheese, and the 2 tablespoons melted butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350° oven for 25 to 30 minutes or till heated through. Makes 12 servings.
In bowl, cream sugar, peanut butter and margarine. Add flour and blend until crumbly. Pat into 9 x 13-inch pan. Reserve 1/2 cup for topping. Bake at 350° for 10 to 15 minutes or golden brown.
Saute onion in 1 1/3 tablespoons margarine until golden brown. Preheat oven to 350°. Pour remaining 1/4 cup margarine into 11 x 7 x 2-inch baking dish. Toss cooked spaghetti in margarine. Cover spaghetti with 1 can tomato sauce. Add in order listed: one half of the Swiss cheese, one half of the pepperoni, one half of the Mozzarella cheese, all of the onions, then sprinkle with oregano and basil. Top with remainder of tomato sauce, Swiss cheese, pepperoni and finally the Mozzarella cheese. Bake for 20 to 25 minutes in a 350° oven or until bubbly.
Place beans in a pan or kettle. Cover with water and 2 tablespoons of salt. Soak overnight. In the morning, drain. Add 2 quarts of water. Bring to a boil and simmer slowly for 2 hours. In a skillet, saute onion and clove of garlic with beef sausage. Add 1 small can stewed tomatoes and flavoring content. Simmer for 5 minutes, then add to bean pot. Simmer an additional hour.
Beat eggs and add salt, vanilla and milk. Pour into a casserole and place casserole in hot water and bake about 30 minutes in a 350° oven. Run blade of silver knife in custard and if knife comes out clean, remove from oven and water. Chill. Sprinkle nutmeg on top as desired before serving.
Mix all together. Spray muffin pan with Pam. Fill 1/2. Bake 15 to 20 minutes at 425°. Makes 12 biscuits.
Combine cream cheese, eggs, stuffing, finely chopped onion, nuts and salt. In a skillet, saute large onion and celery. Add tomatoes; set aside. Form cream cheese mixture into patties by dropping them from a tablespoon into oil in skillet. Brown both sides, shaping them into patties. After browning, place them in a casserole dish. Pour tomato mixture over patties and bake at 350° for 1 hour. Serves 10 to 12 people.
Cook chicken. Cool and remove from bone, saving broth. Partially cook broccoli. Layer chicken, broccoli, salt, cheese and stuffing (dry) in a 9 x 13-inch pan. Combine broth and soups. Pour over casserole. Bake at 350° for 30 to 40 minutes or until heated through.
Heat oven to 425°. Roll out pastry a little less than 1/8-inch thick and cut into 7-inch squares. Pare and core apples for each dumpling. Boil next 4 ingredients together for 3 minutes. Place apple on each square of pastry. Fill cavities of apples with mixture of sugar and cinnamon. Dot each with butter. Bring opposite points of pastry up over the apple. Overlap, moisten and seal. Lift carefully, place a little apart in baking dish. Pour hot syrup around dumplings. Bake immediately 40 to 45 minutes or until crust is nicely browned and apples are cooked through.
Mix the first 3 ingredients and press into a 9 x 13 x 2-inch pan. Bake at 375° for 8 minutes. Cool.
Slice orange and lemon into flat slices. Pour together lime, cranberry and grenadine juice. Add rum if wanted. Chill for 30 minutes.
Saute minced garlic in olive oil. Pour stewed tomatoes into oil and simmer. Add your spices at this time. Cover; simmer about 40 minutes. Add shrimp; cook 10 to 15 minutes. Add crumbled Feta cheese. Simmer 10 minutes. Serve over cooked pasta.
Cook ground meat; drain well. Set aside. Combine all other ingredients. Add meat. Stir into large serving bowl. You may want to garnish with sour cream. Great for summer!
To keep celery crisp, stand it in a jar of cold salted water and refrigerate.
Take a cup of Consideration and a cup of Courtesy, then 2 cupfuls of Flattery (carefully concealed). Add 2 cupfuls of Milk of Human Kindness. Blend 1 gallon of Faith in God and each other with 2 cupfuls of Praise. Mix a small pinch of In-Laws and a Reasonable Budget with a generous dash of Cooperation. Add extract of "I'm sorry." Add the Confidence and Encouragement. Have at least 2 Children and 1 large or several small Hobbies. Add 1 cup Blindness to each other's faults. Flavor with frequent portions of Recreation and a Dash of Happy Memories; stir well. Remove any specks of Jealousy, Temper or Criticism. Sweeten with generous portions of Love; keep warm with a steady Flame of Devotion. Never serve with a cold shoulder or hot tongue!
Place each piece of chicken between two pieces of waxed paper; pound thin, at least 1/4-inch thick. On each piece of chicken, place 1/2 slice of cheese and 1/2 slice ham. May add a small sprig of sage or dill at this time. Roll each piece and secure with a toothpick. Dip each piece in flour, then in beaten egg, then in bread crumbs. Fry in hot oil until lightly browned on both sides, about 5 minutes on each side.
Clean and wash ducks thoroughly. Mix apples, raisins and bread crumbs. Pour in 1/2 to 3/4 cup apple juice and mix until moist. Fill ducks with mixture. Rub ducks with onion slice, salt and pepper. Baste with remaining apple juice. Wrap in aluminum foil and bake in oven at 325° for 2 1/2 to 3 hours. Serves six.
Pour pineapple in bowl with juice, add marshmallows to bowl. Stir well. Sprinkle coconut on top. Put in refrigerator for at least 3 hours, or overnight. Spoon into serving dishes.
1. Mix all ingredients in a crock or glass container. Do NOT use metal.	Leave overnight at room temperature.
Beat eggs, oleo and sugar until smooth. Fold bread and pineapple into egg mixture. Pour into greased 8 x 11-inch baking dish. Bake 30 minutes at 350°.
Stir all ingredients until mixture leaves side of bowl. Press into ball; knead 10 times in bowl until smooth. Divide in half. Roll in 13-inch circle. Put in pan; turn up edges and pinch. Put on toppings and bake at 425° for 20 to 25 minutes.,
The large end of a chuck roast is easily cut into slices for steaks, casseroles or roulades. Brown meat on all sides in heavy skillet. Add soup. Cover and cook over low heat until meat is done, about 3 to 4 hours. Remove meat. Thicken gravy with smooth paste made by blending 1/4 cup water with 2 to 4 tablespoons flour. Makes 10 to 12 servings.
Mix sugar, butter, eggs and dates. Cook 6 to 10 minutes. Add Rice Krispies and nuts. Cool. Roll in balls in coconut.
Have squash hot. Add butter, salt and pepper. Add soup; do not dilute. Add onion flakes and 1/2 cup herbed crumbs (I use Pepperidge Farm). Add cheese. Top with rest of crumbs. Bake at 325° until bubbly.
Chop up dried beef very fine. Blend cream cheese and milk. Mix other ingredients with this, except for the nuts. Put into 8-inch pie plate. Spread chopped nuts over top. Bake at 350° for 15 minutes. Serve hot with crackers.
Mix all ingredients well and pour into a baked pie shell (or a graham cracker crust pie shell). Freeze for 6 hours before serving.
Mix all ingredients together. Roll into round ball and serve on a round plate. Eat on crackers.
Finely crush vanilla wafers. Mix with margarine. Press into pie pan and bake at 350° for about 5 to 7 minutes. Let cool. Combine evaporated milk, marshmallows and chocolate chips in a saucepan. Cook over medium heat, stirring constantly until chocolate chips are completely melted and mixture is thick. Cool. Place 1/2 of ice cream in shell. Cover with 1/2 of chocolate mixture. Add remaining 1/2 of ice cream and top with remaining chocolate mixture. Decorate with pecans, if desired.
Bake any chocolate cake in a jelly roll pan. (I used the basic Texas sheet cake.) Frost while warm. When cake is cool, cut into small cubes. Using a glass punch bowl or chip and dip type bowl, layer the cake with Cool Whip, starting with Cool Whip and ending with Cool Whip. Shave chocolate pieces or other type of decoration on top.
Gradually add sugar to beaten eggs, beating until light and fluffy. Sift together salt, cinnamon and flour. Combine dry ingredients with raisins and nuts. Gradually add to sugar mixture, blending well. Spread evenly in well-greased 10 x 15-inch cookie sheet with sides. Bake in 350° oven for 20 minutes. Cool and drizzle with frosting. Cut in bars.
Mix cranberries and sugar and set aside. In a large bowl, sift flour, salt and baking powder. Add cranberries and sugar. Cut in the shortening until mixture is crumbly. Stir in the pecans and lemon rind. Beat eggs with milk and add to flour. Stir until moist and add cranberries, folding in until mixed. Place waxed muffin paper in muffin pan and spoon mixture into pan, filling cups 3/4 full. Bake at 400° for 20 minutes or until golden brown. Yield: 2 1/2 dozen.
Place in casserole dish. Bake at 350° just until bubbly hot. Grate cheese on top and mix in to melt.
Cook potatoes with 1/2 tablespoon salt in boiling water. Drain and mash. Saute onion and celery in butter 5 minutes. Add the mashed potatoes, crumbs, salt, sage and thyme. Beat with wooden spoon. Beat in egg.
Dump cherry pie filling in ungreased 9 x 13 inch glass pan. Dump crushed pineapple with juice on top of cherries. Spread cake mix [dry] on top of fruit. Slice margarine; lay slices in rows on top of cake mix. Bake at 350 until golden brown, 30 to 45 minutes. Serve with Cool Whip or ice cream.
Drain Gardinaria, olives, mushrooms and tuna. Place in a large Tupperware type bowl with a lid. Add artichokes, tomato sauce and vinegar. Marinate, turning occasionally, overnight. May be served in lettuce cups or on a buffet.
Preheat oven to 325°. Crumble 1 slice of bacon for each serving in custard cups. Add cream and 1 tablespoon Swiss cheese. Add 1 unbeaten egg to each dish and sprinkle with salt. Set dish in a shallow baking pan filled with water and bake 15 minutes. Sprinkle with 1/2 teaspoon chives and remaining 1 tablespoon cheese. Bake an additional 5 minutes or until egg is set.
Blend all but pecans in mixing bowl. Shape into one large ball. Coat with toasted pecans. Chill overnight. Serve with crackers.
Grease 9 x 5-inch loaf pan. Bake at 350°. Yields one large loaf.
Combine all ingredients. Keep in covered jar in refrigerator 2 or 3 days before using. Yields 3/4 cup.
Melt margarine, add sugar; beat well. Add eggs, one at a time. Mix well. Add vanilla and milk; beat well. Add cracker crumbs, baking powder, nuts and coconut; mix well. Bake 3 layers for 30 to 35 minutes at 325°.