HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush crackers. Add to melted butter; set aside. Cook chicken; tear in bite size pieces. Mix chicken, both soups, sour cream and water chestnuts. Place 1/2 crackers on bottom of casserole. Add the chicken mixture; sprinkle other 1/2 of crackers on top. Bake at 350° for 30 minutes.
Beat margarine and 1 egg thoroughly and add 1 box Duncan Hines white or yellow cake mix, which has instant pudding included. Mix until crumbly.
Put all ingredients in blender and blend on medium for 1 minute. Pour into pie plate. Let stand 2 minutes. Bake 450 degrees for 40 minutes. Sprinkle with coconut...a lot of coconut...it's so easy.
Saute onion in large pot until golden. Add potatoes and water. Cook until softened. Add corn and broth, milk, salt and pepper. Heat thoroughly, but do not boil. Makes 6 servings.
Mix together cereal and roasted peanuts. Microwave until melted, the chocolate chips, margarine and peanut butter. Coat cereal/peanut mixture with melted chips, etc. Place all in a large plastic bag containing a 1 to 2 pound box of powdered sugar. Shake, baby, shake.
Heat oven to 350°. Grease bottoms only of 2 loaf pans. Beat all ingredients in large bowl on low speed for 30 seconds. Beat on medium speed for 45 seconds. Pour into pans. Bake for 50 or 60 minutes or until wooden toothpick inserted in middle comes out clean.
Preheat oven to 300°. Butter the inside of a metal cake pan 8-inches wide and 3-inches deep. Do not use a spring-form pan. Sprinkle the inside with graham cracker crumbs and shake the crumbs around the bottom and sides until coated. Shake out the excess crumbs. Set aside.
Combine first 4 ingredients and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn, return to boil; reduce heat and simmer uncovered for 5 more minutes or until chicken is no longer pink. Add salsa and heat through. Garnish with cheese.
Rinse violet blossoms well and place in a blender. Add 3/4 cup water and lime juice; blend well. Gradually add sugar, blending until a smooth paste is formed. In a saucepan, combine pectin and remaining water; bring to a boil and boil for 1 minute. Add to blender and blend for 1 minute. Quickly pour into prepared jars or glasses and seal.
Place meat in 2-quart casserole dish with cover. Place onions, carrots, celery over top of meat. Add jar gravy, pour over meat and vegetables. Add 1/4 jar of water. Cover and bake in oven at 250° for 4 to 4 1/2 hours. Serve with rice, noodles or potatoes. (No sweat).
Cream butter; add sugar and cream well together. Add salad oil (about 2 teaspoons at a time). Add eggs, one at a time, beating after each addition. Add flavoring and salt. Add milk and flour (mix baking powder in flour) alternately. Beat well. Bake in a greased tube pan at 325° for 1 hour and 25 minutes. Remove from pan and cool on cake rack.
Mix all ingredients, except cheese, together. Pour half of mixture into greased casserole dish. Sprinkle 1/4 cup cheese. Add rest of corn mixture and rest of cheese. Bake at 350° for 45 minutes.
In four-quart bowl, combine tomatoes, cream cheese, oil, vinegar and seasonings. Mix lightly. Cover and marinate at room temperature for at least 2 hours. Cook pasta as directed on package; al dente is best. Drain. Add pasta to marinated mixture and toss lightly. Top with grated Parmesan cheese. Makes 6 servings.
In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15 x 10 x 1 inch baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. cool on a wire rack. In a small mixing bowl beat cream cheese, butter and confectioners sugar until smooth. Stir in vanilla. Spread over cake, store in the refrigerator. Yield: 30-35 servings.
Melt butter in 2-quart casserole. Combine sugar, flour, baking powder, salt and cinnamon in bowl. Mix well. Add milk and butter. Pour batter into 2-quart casserole. Drain apples, put in center of batter. Bake at 375° for 35 minutes or until batter covers fruit and crust browns. Serve warm.
For immediate use: Combine all ingredients, drop walnut size on baking sheet. Bake at 350° for 15 minutes.
Clean and dry mushrooms; cut into slices. In a shaker jar combine olive oil, salt, ground pepper, garlic, lemon juice, crushed pepper and oregano. Mix well and pour mixture over mushrooms. Toss. Let mixture marinate at least 1 hour before serving, stirring occasionally. Makes 4 to 6 servings. This is a great addition to antipasto.
Place flank steak in a large shallow dish. Combine wine and next 5 ingredients and pour over. Cover dish and refrigerate overnight. Drain steak. Sprinkle with garlic powder and 1/2 teaspoon pepper. Grill.
Place milk, butter and sugar in saucepan. Let come to a boil. Thicken with roux	made of 1 tablespoon oil and 2 tablespoons flour. Remove from heat and add nutmeg, vanilla and rum flavoring to taste. Serve over bread pudding.
First Layer: Mix flour, margarine and finely chopped pecans well and pat into a 9 x 13-inch pan. Bake 15 minutes at 375°. Cool.
Stir-fry chicken, onion and pepper in oil until chicken is thoroughly cooked. Add corn, broth and salsa; bring to a boil. Stir in rice and cover. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese.
Cream peanut butter and margarine together until light and fluffy. Add vanilla and eggs. Beat well. Add flour, soda and salt. Beat well. Add rolled oats and raisins. Shape dough into a long roll, about 2-inches across. Wrap in plastic wrap. Chill in refrigerator. Slice into 1/8-inch thick slices with sharp knife. Place on cookie sheet and bake at 350° for 15 minutes. Makes 6 dozen cookies.
Mix and simmer 15 minutes. Dot ham with cloves and spoon glaze on ham.
Beat egg and sugar until smooth. Combine flour, baking powder and salt. Stir into egg mixture. Add nuts, apples and vanilla. Bake in greased pie pan, 30 minutes at 325°. Serve with whipped cream or ice cream.
Mix flour, sugar and salt in a large bowl. Add oil and milk. Stir with a fork. Gather dough into a ball and roll out to fit a 9-inch pie pan. Put in pan and press edges to rim of pan and flute. Pour in any filling and bake.
Beat together pumpkin, eggs and milk. Add sugar and spices. Beat again. Pour into greased and floured 9 x 13-inch pan. Sprinkle cake mix over pumpkin mix. Spoon melted margarine over all, then add nuts. Bake at 350° for 1 to 1 1/2 hours or until knife comes out clean. Serve with Cool Whip or whipped cream.
Grate potatoes and place in a bowl of cold water. Butter frying pan. Take a handful of grated potatoes. Squeeze out the excess water and spread evenly on the bottom of pan. Sprinkle a pinch of salt and pepper. Cover and cook on low heat until potatoes are tender and hold together. Flip over. Cover and cook until bottom is golden brown. Cover omelet with tomato slice and grated cheese. Let cheese melt, then add spinach leaf. Serve warm.
Cream butter and sugar. Add egg yolk, lemon juice, orange juice, lemon rind and vanilla; beat well. Gradually blend in flour. Chill for 1 hour. Roll into balls; roll in nuts. Make indentation in the top and fill with jelly. Bake at 350° for 10 to 12 minutes.
Bring to a boil over medium heat butter and sugar. Remove from heat and add syrup and water to the mixture. Bring to a boil, stirring constantly until mixture reaches 290°. Remove from heat. Stir in cashews. Pour onto a buttered cookie sheet. Cool and break into pieces.
Pour boiling water over dates and let stand 10 minutes. Meanwhile add the sugar gradually to the egg while beating. Add baking powder, soda and salt. Then add dates and water. Stir. Add flour, shortening, nuts and vanilla. Pour in greased loaf pan. Bake at 350° 45-50 minutes.
Follow directions on package for cooking rice. Add ground beef and onion after having browned them together. Cook on low heat for 15 minutes or until rice is tender. Add sugar, salt and pepper the last 5 minutes of cooking time. Makes approximately 4 servings.
Fill each cone with 3/4 cup fruit (enough to fill rim). Drizzle with honey. Sprinkle with granola. Makes 8 servings.
Peel potatoes if the skin is tough, otherwise just scrub and rinse them. Cut potatoes into thin slices, but not all the way through. Put potatoes in a baking dish. Fan them open slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
Dissolve jello in hot water. Next mix the cold water, sugar, pineapple juice, lemon juice and cherries. Add to jello mixture. Stir well. Chill. Just before serving, add ginger ale. Serves about 25.
Combine bananas, oil, eggs, sweetener and vanilla. Blend well. Add dry ingredients and raisins. Mix until moistened. Drop by teaspoons on lightly greased shiny cookie sheet. Bake at 375° for 10 to 12 minutes. Cool and store in refrigerator.
Mix all ingredients; spread in a greased 13 x 9 x 2-inch pan. Bake until golden brown at 350° for 25 to 30 minutes. Cool slightly; cut into finger size pieces. Should be served slightly warm. Makes about 4 dozen.
Mix pudding as directed. Add condensed milk, Cool Whip and vanilla to pudding mix. Make layers of vanilla wafers, bananas and pudding. Top with Cool Whip or vanilla wafers. Cover and let chill in refrigerator.
In a saucepan, combine chicken, onion, celery and 1/2 cup water. Bring to boiling; reduce heat and cover. Simmer 15 to 20 minutes or until chicken is tender. Remove chicken; cut off meat and chop. Discard skins and bones. Return meat to broth; stir in remaining ingredients. Cook, uncovered, for 10 minutes. Makes 4 main dish servings.
In a saucepan, mix the cocoa, sugar, flour and salt. Add water. Cook until thickened. Add butter, peanut butter and vanilla. Blend in.
Boil chicken until done (about 1 hour). Let cool, then pick off bone. Bring broth to a boil. Beat eggs in a bowl; add water, broth and salt to eggs. Then add enough flour to thicken. Roll out thin and cut. Drop dumplings in boiling broth. Add chicken.
Preheat oven to 350°. In large skillet, brown ground beef; drain. Stir in canned tomatoes and taco seasoning. Reduce heat and simmer, uncovered, 5 minutes. Remove from heat and stir in 1/2 can French fried onions.
Cook broccoli; drain. Place in a greased or Pam-sprayed casserole. Slice cheese over broccoli. Melt margarine and mix with crumbs. Spread evenly on top. Bake, uncovered, at 350° for 10 to 15 minutes, just long enough to heat, melt cheese and brown the crumbs a bit.
Cut bread into circles with a cookie cutter. Spread with cheese or peanut butter. Decorate with dots or fruit or vegetable nuts. Slice hard-boiled eggs or tiny shapes of cheese.
Dissolve yeast in water. Stir dry ingredients together, cut in shortening, add yeast and buttermilk. Knead dough until it holds together. Roll dough to 3/4 inch thick. Cut out, then fold in half. Bake at 400 for 15-20 minutes.
Preheat oven to 375°. Mix together Ricotta cheese, spinach and Parmesan cheese until well blended. Layer 1 cup sauce, three noodles, 1 cup Ricotta cheese mixture and Mozzarella cheese in a 12 x 8-inch baking dish. Repeat layers 2 to 3 times. Cover and bake for 20 minutes. Remove foil and continue baking for 15 minutes. Let stand about 5 minutes. Serve with garlic bread. Makes 6 to 8 servings.
Fry onion in bacon grease. Add remaining ingredients. Cook slowly on low heat for 30 minutes, stirring occasionally.
Melt chocolate. Add cream, cinnamon and cloves. Mix well. Keep warm in fondue pot. Dip fruit.
Melt butter; mix well with other ingredients. Press into a 9 x 13-inch pan. Bake for 15 minutes at 325°. Let cool.
Make puddings according to package directions. Split sponge biscuits in half and line the bottom of a 12 x 10 x 12-inch baking dish with one layer of split biscuits. Spread layer of vanilla pudding over biscuits. Top with another layer of chocolate pudding. Chill, then spread Cool Whip over top. Garnish with sliced almonds. Can sprinkle rum over biscuit slices before adding pudding if desired. Serves 12.
Mix all ingredients together except margarine. Melt margarine in baking pan that will be used in baking the casserole. Stir melted margarine into corn mixture. Bake at 350° for 30 to 45 minutes or until done.
Cook potatoes, celery and onion for 10 minutes in water; add drained corn, green beans, peas and corned beef. Cook 10 minutes. Drain off excess water. Add juice to cover vegetables. Heat just enough to get juice hot.
Preheat oven to 350°. Melt butter. Mix in sugar, then egg. Add vanilla and instant coffee crystals. Sift together flour, baking powder and salt. Mix into butter mixture. Stir in chocolate chips. Spoon into greased 9-inch round cake pan. Bake 25 to 30 minutes. Remove from oven. Cool slightly and cut into slender pie-shaped wedges. Serve with ice cream or whipped cream, if desired.
Cook rice, bell pepper and onion. Mix rice mixture, Cheddar and cottage cheese and sour cream in casserole dish. Bake approximately 30 minutes at 325°.
Mix together sugar and cornstarch. Add water and cook until clear. Add strawberry Jell-O and cool. Add fresh strawberries. Pour into baked pie shell. Top with Cool Whip and chill.
Brown and drain meat. Add vegetables and seasoning. Brown. Add 5 cans of beans and tomatoes. Add enough water to rinse your cans and fill a 22-quart pan. Yield: 22-quarts plus. Store in garage in winter!
Dissolve jello in 9 cups boiling water. Bring sugar and 4 cups of water to a quick boil; add to jello mixture. Let cool, then add unsweetened pineapple juice and ReaLemon juice. Freeze in plastic containers or paper milk cartons for several days prior to serving.
Use 8 x 8 x 2-inch pan. Beat eggs, gradually beating in sugar. Blend in melted butter and vanilla. Combine flour, cocoa, baking powder and salt. Add to egg mixture. Stir in vanilla chips. Bake at 350° for 25 to 30 minutes, or until brownies pull away from sides of pan. Cool completely and cut into squares.
Heat soup (undiluted). Dissolve cream cheese in heated soup (use electric beater). Dissolve gelatin (as directed) in water. Add to soup mixture. Add mayonnaise, green pepper, celery and onion. Drain and rinse shrimp. Add to mixture. Mix and chill.
Boil chicken breasts. Let cool. Shred (debone) chicken and mix with shredded cheese. Salt and pepper to taste. Roll crescent rolls flat; put chicken mixture in the middle and roll up. Put in 13 x 9-inch dish (will use 2). Mix cream of mushroom soup and 1 can milk. Pour over chicken rolls. Bake at 350° for 20 to 30 minutes.
Beat eggs; add rest of ingredients, except pecans. Pour into deep pie shell. Top with pecans. Bake at 400° for 40 minutes.
Partially cook bacon and drain. Combine all ingredients. Wrap with bacon; secure with wooden picks. Grill over medium coals 8 minutes. Turn and grill 8 minutes more.
Stew chicken, debone and save broth. Melt margarine and stir in dressing. In greased 13 x 9-inch dish, put layer of dressing, layer of chicken, mushroom soup (diluted with broth). Repeat using chicken soup (diluted with broth). Top with dressing. Bake at 350° for 45 minutes.
Shake ingredients until dissolved. Slice cucumbers into large jar and cover with mixture. Place lid on jar and chill several hours or overnight.
Coarsely tear spinach into large salad bowl. Add drained mushrooms, diced water chestnuts and diced grapefruit. Mix oil, vinegar, grapefruit juice, soy sauce, liquid hot pepper sauce, salt and dry mustard. Toss with spinach mixture. Makes 6 to 8 servings.
Cream butter. Add remaining ingredients and continue creaming until mixture is well blended and fluffy. Will cover tops and sides of 2 (8-inch) layers.
Combine squash and onions in a medium saucepan with salted water to cover. Bring to a boil and cook 10 minutes, or until squash is tender, drain well. Mash the squash and onion, and drain again. Stir in eggs, salt, and pepper.
Combine water and yeast; let stand 3 to 5 minutes. Place butter, salt and sugar in separate bowl and pour hot water in and stir until dissolved. When lukewarm, add yeast and beat in egg. Stir in flour and beat until blended to make soft dough. Put dough in large greased bowl. Either cover with foil and chill 2 to 12 hours or cover with cloth until doubled in bulk. Punch down; shape rolls to fill muffin tins about 1/3. Again, let rise until doubled. Bake in preheated 425° oven for 15 to 18 minutes.
Cut up baked potatoes in small wedges. Fry in bacon grease with onion, garlic salt, seasoned salt, salt and pepper to taste.
Note: These ingredients should all be coordinating flavors such as raspberry jello, sherbet and fruit, orange jello, sherbet and fruit or lemon jello, sherbet and pineapple are all good combinations.
Preheat oven to 375°. Mix together all ingredients except 1/4 cup barbecue sauce. Shape into loaf in 12 x 8-inch baking dish. Bake 45 minutes. Top with remaining barbecue sauce. Let stand 5 minutes.
In large Dutch oven over high heat, heat a 2-inch depth of water to a boil; add eggplant, onion, pepper and zucchini. Reduce heat to low; cover and simmer 5 to 10 minutes or until pepper and zucchini are tender-crisp. Remove pepper and zucchini to plate to cool. Cover Dutch oven; cook onion and eggplant for 10 to 15 minutes longer or until fork-tender. Remove to plate to cool. Cut zucchini, pepper and onion lengthwise in half; discard seeds from pepper. Cut eggplant crosswise into 8 slices.
Cream butter and sugar thoroughly in large bowl of electric mixer. Add egg yolk, then flour sifted with cinnamon. Pat into ungreased 15 x 10-inch pan. Pour unbeaten egg white over surface; drain off excess. Sprinkle nuts over top, pressing them down lightly with flat of hand. Bake at 325° for 25 to 30 minutes. Cut into bars while hot. These freeze well. Yields 3 dozen bars.
Mix all ingredients and bake at 350° for approximately 35 minutes in 9 x 13 pan.
Combine sugar and water in a small saucepan; bring to a boil. Cook to soft ball stage or 238° on your candy thermometer. Beat egg whites. Pour the hot syrup over them in a thin stream and at same time, beat in almond extract. Whip the cup of cream and fold into mixture. Spoon alternate layers of mashed strawberries and cream mixture into parfait glasses. Top with a whole, fresh strawberry. Chill before serving.
Boil rice in salted water for 20 minutes; drain. While rice is cooking, put olive oil and water into pressure cooker; add seasoned chicken pieces, layering onion and olives between. Cook at pressure 10 for around 15 to 18 minutes. When the chicken is cooked, remove from pressure cooker, scraping onions and olives into the pot. Add cooked rice to pot, stirring well to mix onion and olives and absorb juices. Place chicken on top of rice, replace top of pressure cooker and cook an additional 1 to 2 minutes (before the top becomes locked on) to combine flavors. Then enjoy!
Beat eggs and sugar well. Add oil; beat. Add all dry ingredients; blend well. Add pumpkin. Pour into a 9-inch tube pan. Bake at 350° for 35 minutes. Let stand for 10 minutes. Turn on rack and ice.
Combine first 3 ingredients. Press into 13 x 9-inch pan. Bake for 20 to 25 minutes at 350°. Crust will be slightly browned. Combine next 3 ingredients and spread over cooled crust, using 1/2 of mixture. Save remaining mixture to be used in third layer. Hint: All the mixture can be used at this time, and just use Cool Whip on top layer. Combine next 3 ingredients until pudding begins to thicken. Pour over first layer. Spread remaining topping or Cool Whip over mixture. Decorate with shaved chocolate if desired.
Put all ingredients in blender; mix for 3 minutes on low. Pour into greased 9-inch pie pan; let sit for 5 minutes. Sprinkle 1 cup coconut. Bake at 350° for 40 minutes.
Mix Jell-O and boiling water and cool. Cream together cream cheese and sugar and add to Jell-O mixture. Add vanilla and strawberries to Jell-O mixture. Whip milk. Fold into mixture. Pour into a thick graham cracker crust and chill overnight.
Heat oil in soup pot. Add mushrooms and stir-fry for two minutes. Add noodles and stir-fry for one minute to heat through. Add boiling vegetable stock, tofu, spinach and scallions. Bring to a boil. Simmer for one-half hour. Serve with whole grain bread and tossed salad.
Makes about 2 cups. I usually boil the ribs about 30 to 60 minutes and then drain and put in slow cooker with sauce on top. Cook all day.
Mix first 6 ingredients well. Add next 2 ingredients, mixing well. Bake at 400° for 30 to 40 minutes or until browned.
Mix broth with soup. Cook noodles in broth. Mix soups, butter and broth with spices and cheese. Shred chicken. Mix all together. Spread in two (8 x 12-inch) pans. Sprinkle with remainder of cheese. Bake at 250° until cheese melts.
Spread 1/2 of bread and 1/3 of grated cheese into greased casserole. Add ham & mushrooms. Top with remaining bread and cheese. Beat milk, eggs, & seasonings together and pour over mixture. Refrigerate over night. In morning, bake at 325° for 1 1/4 hours uncovered. Serves 6.
Mix sugar and oil together. Add well beaten eggs and mix well. Sift together dry ingredients. Fold dry ingredients into sugar, egg mixture. Add carrots and pecans. Bake in 3 (9-inch) pans or a sheet pan. Bake approximately 30 minutes at 350° or until done. Frost with Cream Cheese Maple Icing.
Dissolve gelatin in hot applesauce. Add pineapple and 7-Up. Mix well. Put in mold and chill.
Prick pie crust with fork to make a crusty crust, then refrigerate. In a small bowl beat egg substitute and flour. Add sugar, pineapple juice, corn syrup, vanilla, salt and margarine to egg mixture. Add nuts. Place pie in a baking sheet and pour in filling. Cook pie for 30 minutes at 350°, then reduce heat to 300° for 30 minutes, until golden brown. Let pie cool on wire rack.
Cook flour and milk until thick; cool. Cream together remaining ingredients; add custard to rest of ingredients. Beat until well blended.
In large mixing bowl, mix all ingredients. Pour into pastry shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35 minutes longer, or until knife edge comes out clean. Cool. Refrigerate leftovers.
Cream butter; add sugar and cream thoroughly. Add eggs and cocoa mixed with boiling water. Add sour cream, flour and vanilla. Mix well and pour into greased and floured sheet cake pan. Bake at 350° for 30 to 40 minutes. Frost with fudge frosting.
Cream butter and cheese very well; beat in 2 tablespoons cream; work in flour and salt to make dough. Wrap in wax paper and refrigerate several hours or overnight.
Heat waffle iron while mixing batter. Beat eggs well. Mix with remaining ingredients. Mix until smooth. Bake until steaming stops.
Preheat oven to 300°. In medium bowl, combine flour, soda and salt. Mix well with wire whisk. Set aside.
In a blender, combine low-fat milk, powdered milk and cocoa. Cover and blend at low speed for 10 seconds or until smooth. Pour into two glasses and enjoy! Serves 2.
Cook beans, adding salt pork when done. In skillet, saute next 6 ingredients. Add to pot of beans when beans are done. (Keep beans a little juicy.) Cover and let set for 1 hour for seasonings to set in.
Combine 3 tablespoons flour, salt and pepper. Coat chicken in mixture, shaking off excess. Heat 4 tablespoons butter in large skillet over medium heat. Brown chicken breasts on both sides. Stir in dry Marsala wine, chicken broth and tarragon. Reduce heat to low; cover and simmer until chicken is tender, about 15 minutes. Remove breasts from skillet to a warm platter and keep warm.
Cook noodles and drain. Combine tuna, soup, milk, onions, celery, salt/pepper, and Mrs. Dash. Stir until soup is smooth. Add to noodles along with peas. Place in a greased casserole; top with dots of margarine or butter and sprinkle on bread crumbs.
Fry 4 to 6 strips of bacon until crisp. Add ketchup and mustard and stir to mix well. Next add minced onion and cloves. Mix well. Place beans in casserole. Mix brown sugar through beans. Add bacon mixture and stir until well mixed. Bake in 350° oven for 30 minutes.
Combine ingredients and beat 5 minutes (no more, no less). Bake at 350° for 30 to 45 minutes.
Mix all ingredients, except water and vanilla. Mix batter well, then add water and vanilla. Put into floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Mix flour, soda, salt, cinnamon and nutmeg in mixing bowl. Add shortening, brown sugar, eggs and vanilla. Beat for 2 minutes or until smooth. Stir in oats and raisins. Drop by spoonful onto greased baking sheet. Bake at 350° for 12 to 15 minutes or until golden brown. Makes 3 dozen.