HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stew chicken until tender, remove from bone and grate in food processor. Toast almonds with tablespoon of margarine until golden brown. Mix all ingredients well with mayonnaise. Serve on lettuce.
Add all the ingredients place in crockpot. Cook on low for 8 to 10 hours. Stir occasionally.
Boil sugar and milk together for 11 minutes. Turn out fire and add chocolate chips, marshmallows, butter and vanilla. When all is melted, add nuts as desired and beat. Spoon into mounds on wax paper or into greased cake pan and cut into squares.
Crust: Mix margarine and flour until crumbly. Add walnuts. Spread and pat down in a 9 x 13-inch pan. Bake 10 to 15 minutes at 350°. (It will look the same after baking.) Cool thoroughly.
Drain mandarin oranges, reserving liquid. Add water to make 1 cup. Heat juice water to boiling, then add gelatin, stirring to dissolve. Cool and refrigerate just until the thickness of unbeaten egg whites. Blend in pudding until smooth. Add drained mandarin oranges (save a few for garnish) and undrained pineapple. Gently fold in Cool Whip. Line bottom and sides of a 9-inch spring-form pan with ladyfingers. Pile gelatin into mold. Chill for several hours until firm. Garnish with mandarin orange sections, grapes or other fruit.
Brown hamburger meat and onion. Mix tomatoes, beans and chili powder. Simmer.
Soak the gelatin in 1 cup cold water. After dissolved, pour in boiling water, then add sugar and vanilla. When congealing, beat in whites of 6 eggs (after they have been stiffly beaten). Serve with grated coconut sprinkled over and whipped cream on top, then a cherry for "dress up."
Cook 2 cups water and 1 cup rice for 20 minutes (not instant, regular rice). Mix mushroom soup and chicken soup together. Thaw broccoli. Layer rice, soups, broccoli and top with Cheez Whiz. Use lasagna type pan. Cook 1 hour at 350°.
Cut each biscuit into quarters. Shake the biscuit pieces in a Bundt pan, layering on top of each other. Pour left over cinnamon and sugar mixture into a sauce pan and add margarine and vanilla. Melt over medium heat and when hot, pour over layered biscuits. Bake in a preheated oven at 350° for 30 to 35 minutes. Remove. Cool for 3 minutes and then invert onto a dish. (Do this at the right time or it will stick to the pan.) Eat with fingers.
Heat soup. Add gelatine and all remaining ingredients. Pour into a mold greased with mayonnaise or Pam spray. Chill until firm and serve with crackers.
Brown meat with onions in a pot. Cook until onion is tender and drain. Stir in remaining ingredients. Salt and pepper to taste, if desired. Bring to boil. Reduce heat. Cover and simmer 10 minutes.
Melt butter or margarine in skillet. Add pecans. Cook 20 minutes on low heat, stirring occasionally. Drain on paper towels. Mix remaining ingredients in paper bag. Add warm nuts to mixture in bag and shake to coat.
Melt butter; add flour. Blend well; add salt and pepper to taste. Gradually add milk. Stir until smooth. Add cheese until melted.
Cook and drain broccoli, then mix 1/2 the cheese and all the mixture, except cracker crumbs and pats of butter. Spread remainder of cheese on top in casserole dish. Spread cracker crumbs on top and pats of butter on top of crumbs. Cover and cook at 350° until bubbles and crumbs are brown.
Melt chocolate and butter. Cool. Add walnuts and marshmallows; mix. Sprinkle coconut on wax paper. Spoon chocolate mixture into log form (on wax paper) and sprinkle coconut on top. Wrap tightly and refrigerate. Slice to serve. Makes 4 small logs.
Soak rhubarb and sugar together for 2 1/2 hours. Boil 5 minutes or so. Add crushed pineapple and juice; boil 3 to 4 minutes more. Add the jello; stir well. (Just the jello without the water.) Let set. Not to be canned, just keep in refrigerator to use "for now". This could be doubled once, but no more; it wouldn't work out well.
In a large wok, heat the oil. Saute onion and garlic until tender. Add chicken. Cook and stir one minute. Add spaghetti and heat through. Add tomato and cook and stir 30 minutes. Add remaining ingredients except parsley. Mix well. Serve warm topped with chopped parsley.
Brown meat slowly, add next 5 ingredients. Simmer for 30 minutes. Cook noodles in salted water; drain and rinse. Combine remaining ingredients except Mozzarella cheese. Place 1/2 the noodles in 13 x 9 x 2-inch baking dish; spread with 1/2 the cottage cheese filling. Add the 1/2 Mozzarella cheese and 1/2 the meat sauce. Repeat layers. Bake at 375° for 30 minutes. Let stand 10 minutes before cutting in squares. Makes 12 servings.
Cook chicken in a little garlic. Remove bones and skin chicken. Place chicken in a buttered casserole dish. Mix broth, soup, onion, celery and sour cream together. Pour over chicken. Place cornbread mix on top. Place margarine around in different places on top of cornbread mix. Bake at 350° for 45 minutes.
Cream butter with sugar until light. Add eggs 1 at a time; add vanilla. Alternately add flour and whipping cream. Pour into a greased and floured pound cake or Bundt pan. Bake at 325° for 1 hour and 10 minutes. Cool cake in pan for 5 minutes. Turn out on rack to cool completely. Enjoy!!
Chop onion and parsley. Mix with other ingredients while macaroni is cooking. When macaroni is cool, mix with rest of ingredients. Best if made day before. Serves 10 adults. Great with a barbecue or for lunch with warm bread.
Layer 8 x 12-inch pan with pineapple, then pie filling. Sprinkle dry cake mix on top. Pour melted margarine over cake mix. Cook for 20 minutes in 350° oven. Serve hot with whipped cream.
Cook and cool pie crusts. Mix sugar and cream cheese. Add nuts. Spread evenly half of mixture in each crust. Spread pie filling on top of cream cheese mixture. Spread half of Cool Whip on each pie. Refrigerate overnight. (Cherry pie filling can be substituted for blueberry.) Makes 2 pies.
Mix chicken, corn flakes and 1/4 cheese. Melt 1 stick of margarine in a bowl. Dip chicken in butter and coat with corn flakes and cheese.	(Salt and pepper to taste.) Bake at 350° for 50 minutes to 1 hour.
Combine ingredients together gently and carefully. Using faith and vision, mix together with strong belief of the outcome, until finely blended. Use thoughts, words and actions for best results. Repeat. Yields unlimited servings!
Mix all together and add chopped nuts. Bake at 350°, approximately 40 to 50 minutes. Bake in tube or Bundt pan.
Mix sugar, molasses, vinegar and water together. Boil gently, without stirring, until hard "chick" ball forms when a portion is tested in a cup of cold water. Add soda and butter; mix well while foaming.
Mix cream cheese, chicken, salt, pepper, milk and onions. Spoon mixture onto separated unbaked crescent rolls. Roll each one up with mixture inside. Brush on margarine. Bake 20 to 25 minutes at 350°. For the sauce, mix sour cream and soup. Heat and spoon over top of roll-ups right before serving. Very Good!!
Preheat oven to 350°. Combine all ingredients except ground beef and mix well. Add ground beef and mix thoroughly. Press into an 8 x 4-inch loaf pan. Bake 1 hour and drain. Let stand 5 to 10 minutes before slicing.
Brown pork chops in skillet. Combine soup, sour cream and water in bowl. Mix well. Layer thin sliced potatoes, parsley, onions, soup mixture and pork chops in a 2-quart casserole. Sprinkle with salt and pepper. Bake, covered, at 375° for 1 hour and 15 minutes. Serves 4.
Add gelatin to water and dissolve. Puree shrimp in blender. Barely heat juice from shrimp; stir with gelatin and add lemon juice. Mix all ingredients together and add to shrimp in blender.
Wrap each chicken breast in bacon. Layer chipped beef in bottom of 8 x 12-inch greased baking dish. Arrange chicken breasts on beef. Mix soup and sour cream; pour over the top. Can be refrigerated. Bake, uncovered, in 275° oven for 3 hours.
Brown beef. Stir in onion and tomatoes. Add potatoes and El Pato chile. Cover and simmer until potatoes are soft.
Sift together flour and sugar. Beat eggs slightly. Stir in milk. Add oil. Add liquids all at once to flour and beat until smooth. Bake on hot griddle or skillet until golden brown. Yields 10 to 12 average size pancakes.
Combine together sugar, flour or cornstarch and cocoa. Mix milk and egg yolks. Get this hot on medium heat. Add sugar, cocoa and flour mixture slowly to hot milk. Add vanilla, butter and salt. Pour into baked pie shell.
Brown beef and onion; drain. Add tomatoes, tomato soup and kidney beans. Bring mixture to a boil. Add cabbage, chili powder, soy sauce and water; simmer for 30 minutes. Season with salt and pepper to taste.
Cream butter and sugar. Add vanilla, lemon juice and eggs; beat well. Stir in mashed bananas. Sift together salt, flour, baking soda and baking powder. Combine with banana mixture. Add sour cream, nuts and chopped bananas. Pour into 2 greased 9 x 5-inch bread pans. Bake at 350° for 1 1/2 hours. Cool in pan.
Saute artichoke hearts in butter and then combine with spinach, cream cheese and onion. Put in casserole dish and top with Swiss cheese. Bake at 350° for 30 minutes.
Combine first 6 ingredients. Blend sour cream, mayonnaise, ginger, salt and pepper. Add to chicken mixture. Serve on crisp greens. Sprinkle with sliced almonds. Serves 8.
Do not dilute the juices. Mix all and freeze except 7-Up or Sprite. Just before you are ready to serve, pour 7-Up or Sprite over frozen mixture. Real good for any kind of party or wedding.
Mix the jello and sugar as directed on box. Gel slightly and add the remaining ingredients. Let set in refrigerator until firm. Serves 6 to 8.
Mix well and store in airtight containers. Use 3 rounded tablespoons per cup of hot water.
Combine beef, egg, oats, soup and 3 tablespoons catsup. Shape into loaf. Place in crock-pot; put remaining catsup on top. Cover and cook 8 to 10 hours.
Dissolve soda in applesauce and combine all other ingredients. Pour into a greased and floured tube pan. Bake for 1 hour to 1 hour and 15 minutes at 350 degrees.
Heat the strawberries and Jell-O until the Jell-O is dissolved. Let cool in pan of ice water with ice cubes until thick. Beat egg whites until stiff and add sugar. Add to strawberry mixture along with Cool Whip. Pour into baked pie crust and chill. Top off with extra Cool Whip.
Brown chuck steak in oil. Add garlic powder, soup and 3/4 cup of water. Simmer, covered, for 15 minutes. Add bell pepper and tomato wedges and simmer an additional 15 minutes. Add cornstarch, blended with 1/4 cup of water. Bring to a boil. Simmer until thickened. Makes 2 servings.
Shell and devein shrimp. Cook in boiling water for 5 minutes. Drain and put aside. In a skillet, saute onions in olive oil. Add tomatoes and parsley. Simmer 20 minutes. Add shrimp and cook 5 more minutes. Preparation time: 45 minutes. Total cooking time: 30 minutes.
Soften butter, ice cream and cream together. Blend in flour. Pinch off small pieces of dough; roll into a ball and place on ungreased cookie sheet. Press thumb into center of ball to make an impression for filling. Bake in a 350° oven for 20 to 35 minutes.
Make sausage into balls. Combine ground meat with remainder of ingredients and make into balls. Brown balls in small amount Crisco oil flavored with a little garlic and onion. When brown, add 1 large can tomato puree (rinse can with water and add to pot). Add 6 small cans tomato sauce, salt and 1/4 teaspoon oregano. Add balls to liquid and cook at least 2 hours, the longer the better, the thicker.
In 2-quart baking dish, combine all ingredients except stuffing mixture. After combined, add stuffing mixture. Bake at 350° for 30 minutes or until done.
Combine in a separate bowl and mix well. Spread mixture over the meat. Bake at 400° for 35 to 40 minutes or until done. Drain off fat.
Preheat oven to 350°. Pound chicken, smooth side down. Put a slice of ham and slice of cheese on each piece of chicken. Roll from short end and close together with a toothpick. Combine egg, mustard and water. Mix well. In another bowl, mix Parmigiana cheese, salt, pepper and bread crumbs. Dip chicken in egg mixture and then in crumbs. Put in single layer in a greased casserole dish. Spoon 1 tablespoon melted butter over each rolled breast. Bake at 350° for 45 minutes, uncovered.
Brown ground beef and drain. Add bacon and other ingredients. Bake 1 hour at 350°.
Combine ingredients in a small pan and heat until bubbly. Brush meat with peanut sauce and grill, covered, for 10 minutes. Turn meat and brush with peanut sauce again. Cook until meat temperature reaches 155°. Test meat for doneness. Serve with lime wedges and additional peanut sauce.
Whip together the cream cheese, sugar and milk. Add the Cool Whip, nutmeats, pineapple and cherries.
Brown ground beef; drain. Add barbecue sauce and brown sugar; set aside. Separate biscuits and squash them into a muffin pan. Spoon mixture into each. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Beat the butter in a medium-size bowl with an electric mixer until fluffy. Beat in the 10x sugar and cocoa powder alternately with the milk until smooth and spreadable. Add a little more milk, if necessary. Spread evenly over the top of the cake. Garnish with nuts and orange slices, if you wish.
Prepare all ingredients and measure all ingredients. Heat the oil in a large skillet that has a lid over medium heat. Cook the meat and onions in the oil until slightly brown. Add the celery and green peppers. Cook for 5 minutes. Add the rice, salt, water and flavoring. Stir until the flavoring has dissolved. Cover with lid and simmer over low heat, stirring occasionally until rice is tender or about 1/2 hour.
Fry ground beef, then pour off fat from meat. Chop up meat until it's small. Heat up baked beans on low heat, then add butter, brown sugar and meat to beans. Let it simmer for about 3 to 5 minutes, then stir. Taste and serve. Serves 4 to 6.
Preheat oven to 350°. Dissolve yeast in warm water. Mix sugar and melted butter, adding beaten egg, yeast mixture and flour. Mix thoroughly. Keep in refrigerator until ready to cook. Drop into well-greased muffin tins and bake for 20 minutes or until golden brown.
Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg. Cut butter into flour mixture. Stir in pecans. In glass measuring cup, combine pumpkin and half and half. Stir into flour mixture. Dough should be stiff. Turn dough onto lightly floured surface and knead several times. If too wet to handle, add more flour. Pat dough to 1/2 inch thick and cut with 2 inch cutter. Place on greased baking sheet about 1 inch apart. Bake at 400° for 12 to 15 minutes or until golden brown. Serve hot with butter and honey. Makes 12 to 16 biscuits.
Cook chicken breasts; cool and dice. Add mayonnaise, sour cream and curry; mix together well. Add grapes. Serve over bed of lettuce. Makes 4 servings.
Empty peaches into greased rectangular baking dish. In a bowl, mix flour, sugar, butter, vanilla and egg. Drop by spoon onto peaches. Bake at 350° for 1 to 1 1/2 hours.
Fill quart jars with cucumbers. Fill large part of jar with vinegar. Add salt and sugar. Add water to fill up the jar. Seal; put in open kettle and cook for 10 minutes. Just simmer to make sure they are hot enough to seal.
Saute onion and green pepper in microwave. Add sausage. Brown and drain well. Lower heat.	Add Cheddar cheese. Add eggs, well beaten, evaporated milk, pepper, garlic salt and flour; mix real good.	Heat until it cooks thick.
For crust: Mix butter or margarine and graham crackers. Press in a 9 x 13-inch pan.
Cook chicken, broccoli, stuffing and rice. Heat oven to 350°. First place stuffing in a 9 x 13-inch dish. Place diced chicken and put slices of Velveeta over chicken. Mix together broccoli, soup and rice and place over chicken and cheese. Add more Velveeta over the top of the casserole and cook at 350° for 30 minutes.
Cube bread in a 2-quart greased 13 x 9-inch casserole. Melt cheese and butter and pour over bread. Beat eggs well with milk, salt and mustard and pour over bread. Mix lightly with fork. Let stand in fridge overnight. Take from refrigerator 2 hours before baking. Bake at 300° for 1 hour.
Combine flour, salt, paprika and pepper in a paper bag. Shake chicken strips in flour mixture until coated. Melt butter in a large skillet; brown chicken on all sides in skillet. Place in a 13 x 9-inch baking dish. Combine soup, sour cream and mushrooms and pour over chicken. Bake at 350° for 1 hour or until tender, uncovered. Sprinkle with cheese and return to oven just until cheese is melted.
Crumble sausage, brown and drain. Put in a casserole dish. Add grated cheese, chilies, sour cream and mushrooms. Pour eggs on top. Spread hot sauce over top. Bake at 400° until eggs are done. Sprinkle cheese on top and cook until melted.
Mix dry ingredients together with fork; stir in egg and sprinkle over the top of pared and sliced apples (dotted with butter or oleo and sprinkled with sugar and cinnamon). Drizzle the melted oleo over top of crust. Sprinkle with cinnamon, brown sugar and 1/2 cup chopped nuts and oatmeal. Bake in moderate oven (350°) about 40 minutes or until apples are done and crust is brown. You may also use this recipe and substitute fresh peaches.
Toss all ingredients well together, except potato chips and cheese. Put into 2-quart casserole and sprinkle chips and cheese on top. Bake at 350° for 20 minutes.
Spray 9 x 12-inch cake pan. Sprinkle coconut and nuts on bottom of pan. Mix cake mix by box directions. Pour over nuts and coconut. Have cream cheese at room temperature. Mix with powdered sugar. Drop by spoonfuls on cake mix. Do not stir. Bake at 350° for 35 to 40 minutes.
Blend together eggs, oil and vanilla. Stir in all the dry ingredients and mix thoroughly by hand. Add chopped nuts. Pour into two well-greased and floured loaf pans. Bake in a 325° oven for 1 hour and 10 minutes. Keeps well in the refrigerator and freezes well.
Sift flour, spices and baking soda together. Cream the butter or margarine. Add sugar gradually, beating until fluffy. Add egg and molasses; beat well. Add flour mixture gradually, beating until well blended. Wrap and chill overnight. Roll out a small amount of dough at a a time on floured board; cut with floured cutters. Place about 2 inches apart on lightly-greased cookie sheets. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks.
Combine potatoes, cheese spread, onion and mustard; mix well. In lightly greased 10 x 6-inch baking dish, layer half of potato mixture and frankfurters. Repeat layers. Bake at 350° for 25 minutes. Garnish with green onion slices, if desired. Makes 4 to 6 servings.
Brown beef; drain. Add sauce and water (swished in jar). Simmer 10 minutes. Mix 3 cheeses, eggs, parsley and seasonings in bowl. Spread 1/2 cup of sauce on bottom of a 9 x 12-inch glass casserole dish. Layer 1/3 of noodles next. Follow in order with 1 1/2 cups sauce, 1/2 cheese mix, 1/3 noodles, 1 1/2 cups sauce, cheese, 1/3 noodles and rest of sauce. Cover with aluminum foil. Place on cookie sheet. Bake at 350° for 50 minutes. Uncover; bake 10 more minutes, if needed.
Microwave the spinach while still in box for 6 minutes. Drain. Microwave onion, mushrooms and garlic until cooked. Add spinach and all other ingredients, except noodles and spaghetti sauce. Spoon some of the mixture onto each noodle; roll up. Place in a 9-inch square baking dish. Top with spaghetti sauce. Microwave on 70% power for 12 minutes.
Cut chicken breasts in halves and bone. Melt butter in skillet. Mix flour, salt and paprika in paper bag. Put chicken in bag; flour well. Brown in butter. Put ham in baking dish. Sprinkle diced celery over ham; place browned chicken over celery. Add remainder of flour to butter and blend well. Add orange juice; bring to boil. Remove from heat. Add sour cream; pour over chicken. Bake at 350° for 1 hour and 15 minutes or until chicken is done.
Combine broccoli, onion, sunflower seeds and bacon bits. Mix until smooth, mayonnaise, vinegar and Equal. Pour mayonnaise mixture over broccoli; toss gently. Cover and refrigerate until chilled.
Stir melted butter, sugar, vanilla and eggs. Sift flour, baking powder and cinnamon. Mix well with milk. Stir in apples, nuts and raisins. Bake at 350° for 40 to 45 minutes.
Preheat oven to 375°. Grease a 15 x 10 x 1-inch pan. Line with waxed paper; grease and flour the waxed paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto waxed paper. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Stir in dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts. Bake for 15 minutes or until center springs back when lightly touched with fingertip. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with 10x confectioners sugar; peel off waxed paper. Trim 1/4-inch from all sides. Roll up cake and towel together from short side. Place, seam side down, on wire rack; cool completely.
In large bowl, mix gelatine and Jell-O. Add boiling water. Stir until dissolved. Pour into 9 x 13-inch pan. Chill until firm; cut into squares.
Melt the butterscotch morsels. Mix with all other ingredients. Serve warm.
Beat together all ingredients, except green and red peppers, until smooth. Stir in red and green peppers. Cover and refrigerate several hours. Serve with crackers. Makes 3 cups.
Brown hamburger and sausage; drain. Add Rotel tomatoes and Cream of Mushroom soup. Heat until cheese melts, stirring occasionally. Serve with tortilla chips.
Make a light syrup of sugar, 2 cups water, red hots, cinnamon, cloves and allspice. Strain. Bring 12 cups of water to a boil. Steep tea bags for 5 minutes.
Coat an 11 to 12-inch cast-iron skillet with nonstick spray. Set skillet in a 350° oven to warm. Sift cornmeal into mixing bowl; set aside. In a small bowl, mix baking soda, honey and buttermilk. Add egg substitute and canola oil; stir to blend. Stir buttermilk mixture into cornmeal, adding a small amount at a time. Pour batter into hot skillet and bake at 350° for 35 minutes. Let cook for 30 minutes.
In a 3-quart glass bowl, layer 1 1/2 cups chicken and the lettuce. Combine rice, peas and parsley and spoon over lettuce. Layer with tomatoes, cucumbers, peppers and remaining chicken. Mix all remaining ingredients for the dressing and spread evenly over the top. Cover and refrigerate at least 8 hours or overnight. Garnish with pepper rings and parsley if desired. Toss just before serving.
Mix well. Pour into crock-pot that has been greased with butter. Cut several thin slices of cheese and place on top of mixture. Sprinkle paprika or pepper on top if desired. Cook 3 hours and 15 minutes on low.
Preheat oven to 350°. Butter and flour baking sheet. Mix cream and sugar in large bowl. Stir in flour and orange peel, blending well. Blend in walnuts. Drop batter by teaspoons onto baking sheet, spacing about 1 inch apart. Bake until golden, about 10 to 15 minutes. Transfer to wire rack; let cool. Spread chocolate over half of the top of each cookie. Let dry on waxed paper. Can be frozen.
I ran across this recipe in our family cookbook and would like to put it in this cookbook in memory of my brother-in-law. Out of the two boys, he was the one who enjoyed cooking the most.
Heat oven to 400°. Cook ground beef until brown; drain. Mix in 1 can tomato sauce and oregano. Simmer, uncovered, for 10 minutes. Stir baking mix, egg and milk to a soft dough. Spread half of dough in greased 9 x 9 x 2-inch pan. Pour remaining can of tomato sauce over dough, spreading evenly. Layer 4 slices cheese, meat mixture, mushrooms, remaining cheese slices and Parmesan cheese. Cover with remaining dough. Bake 20 to 25 minutes or until golden brown. Makes 4 to 6 servings.
In large skillet, combine soup, water and butter. Bring to a boil. Add kielbasa and rice. Stir in peas, mushrooms and tomatoes. Cover and simmer 30 to 40 minutes. Sprinkle with cheese; cover and let stand until cheese melts.
Dice chicken. Mix all ingredients together; top with 1 cup crushed corn flakes and 1/2 cup melted margarine. Bake at 325° for 1 hour.
Break up angel food cake. Layer cake, fruit, pudding and 1/2 of Cool Whip. Continue layering until the bowl is full and top off with the other half of the Cool Whip.