HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin the chicken and place in a 9 x 13-inch greased pan. Salt and pepper. Pour undiluted soup over the top of chicken. Bake 45 minutes at 425°. Remove from oven and cover with onion rings. Return to oven and bake 15 minutes. Cover with foil for the last 15 minutes of baking.
In large skillet over medium heat, cook onion and garlic in margarine until tender, about 5 minutes. Stir in cornstarch; mix in broth and basil. Cook and stir until mixture boils and thickens; stir in cheese until melted. Add chicken, spinach and tomatoes; cover and cook 1 minute or until heated through. Serve over hot cooked pasta, if desired.
Read The Carrot Seed or Jack And The Beanstalk; then prepare some tasty mud!
Drain all fruits. In a large bowl, mix in 1/2 package of vanilla instant pudding mix. Refrigerate.
Mix and add enough water for 2 gallons (seventeen 1/4 cup). Freeze for 24 hours. Thaw 1 hour before serving. Chop up and add Sprite. One half Sprite and 1/2 slush. (Use four 2 liters Sprite.)
Cook potatoes until almost done; dice. Mix all other ingredients. Put in a 2 or 3-quart casserole dish. Bake at 350° for 30 minutes.
Brown chops in fat; place in baking dish. Combine remaining ingredients and pour over chops. Bake in a 325° oven for 1 hour.
Combine all ingredients until blended. Divide in half. Shape into a roll, 1 1/2 inches in diameter. Wrap in foil. Refrigerate overnight. Unwrap; bake on broiler pan at 200° for 4 hours.
Brown meat; drain. Add water, green pepper and seasoning mix; simmer 15 minutes or until liquid evaporates, stirring occasionally. Stir in 1/2 cup process cheese spread. For each serving, cover chips with lettuce, meat mixture and tomatoes; top with remaining process cheese spread.
Beat cream cheese until fluffy. Mix coffee, water and milk in separate bowl. Add chocolate syrup, cream and cream cheese. Put into cookie crust. Chill overnight or at least 8 hours.
Put rice in a large mixing bowl and add all other ingredients. Mix well. Pour into buttered casserole. Cover dish and cook for 30 minutes at 350°. Remove cover and cook 30 minutes longer.
Pare and slice apples thin. Combine sugar, flour, spices and salt; mix with apples. Put in a 9-inch pastry-lined pie pan; dot with butter. Add top crust and sprinkle with sugar. Bake at 400° for 50 minutes.
In bottom of 11x14 in. dish, layout individual layer of graham crackers. Should cover the entire bottom of dish. Combine instant pudding, and milk. Mix for about 2 minutes. Stir in cool whip, 1 spoonful at a time. Mix thoroughly until smooth and creamy/ Pour half of new mixture into dish on the graham crackers and spread evenly. Place 2nd individual layer of crackers on top of mixture. Pour rest of mixture on top and spread evenly. Place 3rd and final layer of crackers on top of the mixture. Open icing, Peel away tin cover and place in microwave for 25-30 seconds. Take out of microwave and pour onto 3rd layer of crackers. Spread evenly. Place in refrigerator for about 1 hour. Cut and serve.
Brown onions. Drain and debone salmon. Break salmon apart and mix onions, salmon, eggs, potatoes and water. Cook until potatoes are done. Add can of milk and simmer.
Combine and mix ingredients. Spread into fluted edge pie pan. Sprinkle bread crumbs on top. Bake at 375° for 15 minutes. Serve with crackers.
Combine all ingredients in mixing bowl. Mix well. Grease a 6 cup muffin tin. Drop by tablespoon into tin. Fill each tin 2/3 full. Bake in 425° oven for 10 minutes or until done. (Toothpick will come out clean when a roll is pricked, if done.)
Cook broccoli with salt according to directions on package; drain. Add soup, mayonnaise and chopped pecans; mix well. Add eggs and onion. Pour into greased 1 1/2 or 2-quart casserole dish. Sprinkle with buttered bread crumbs. Bake at 350° for 30 minutes. Serves 6.
Mix together cake mix and pudding mix. Add oil, eggs and ginger ale. Beat 3 to 4 minutes, then add chopped nuts. Bake at 350° for 40 to 45 minutes, using a 9 x 13-inch pan or tube pan.
Cream butter and sugar. Add eggs, one at a time. Mix dry ingredients. Mix, alternating with milk, to butter and sugar. Mix all fruit and nuts and work into dough. Put in greased pan by spoonfuls. Cook 20 to 30 minutes at 300°.
Cook first 3 to soft ball stage; divide into 2 pans. Add cocoa to one, place back on heat and bring to boil. Cool. Add vanilla to other, heat to boiling. Cool. Beat until creamy. Pour one into buttered pan, then pour other on top and marble, or swirl.
Cook macaroni and cool. Add all ingredients together. Add Miracle Whip or mayonnaise to mix well. Chill at least 6 hours before serving.
Boil pork tenderloin until tender. Let it stand in the liquid until cool. Drain and cut into pieces. Hard-boil eggs; cool. Slice eggs and celery. Chop pecans, pimentos and pickles. Slice onion fine. Mix all ingredients together and mix with your favorite salad dressing. I usually use a boiled dressing made by Kraft.
Mix first 5 ingredients (toss well), then add dressing to taste and sprinkle Salad Supreme. Toss well.
Mix sugar, molasses, syrup, water and salt. Cook over medium heat. Stir constantly until mixture boils. When small amount gets hard when dropped in cold water, remove from heat. Add butter and vanilla. Pour over popped corn and form balls.
Mix together all ingredients and refrigerate until ready to serve. Then, pour mixture over 1 quart of ice milk (vanilla) that has been slightly softened in a punch bowl. Serves 10 to 15.
Line pan with biscuits; set aside. Brown hamburger; drain and add taco seasoning, water and tomato sauce. Heat through thoroughly and pour over biscuits. Bake 10 minutes at 400°, then top with cheese and bake 10 more minutes. Serve topped with shredded lettuce and diced tomato.
In a 1-quart covered baking dish, layer sliced white potatoes and onions, sliced thin, another layer of white potatoes and onions. Melt the butter. Add to the milk, salt and pepper. Pour over layered potatoes and onions. Microwave on High 30 minutes. If desired, break up cheese slices and place on top. Microwave 1 minute to melt cheese.
Grease and flour 9-inch loaf pan. Mix all ingredients together and pour in pan. Bake at 350° about 40 minutes or until done in center.
Mix oil, sugar and eggs; beat well. In separate bowl, sift flour, soda, salt and cinnamon. Beat both bowls together. Pour in vanilla, mixing well. Add carrots, nuts, pineapple and coconut; mix until well blended.
Slice potatoes thinly. Layer in greased 2-quart casserole dish: half of potato slices, seasonings, grated cheese and soup. Dot with half of butter. Make another layer of potatoes, seasonings and soup. Dot with remaining butter. Fill soup can with milk; pour over top of casserole. Cover and bake at 350° for 1 hour or until potatoes are tender. Remove cover; sprinkle on remaining cheese. Return to oven until cheese melts. Makes 6 to 8 servings.
Cook and stir all ingredients except pecans over low heat in a heavy 2-quart saucepan until sugar dissolves. Add pecans, cook and stir to a full all over boil, then lower heat and boil slowly 3 to 5 minutes, stirring often until soft ball stage. Remove from heat, beat by hand until candy begins to thicken. Drop by spoonful onto waxed paper. Set aside to cool and finish hardening.
Chop spinach and onions in blender. Mix together mayonnaise, sour cream, parsley, lemon juice and dill seed. Add salt and pepper. Combine spinach and mayonnaise mixtures and pour into covered dish. Chill 1 hour or overnight. Will keep in refrigerator several days.
Melt margarine in saucepan over low heat. Add marshmallows. Stir until melted. Remove from heat. Add cereal. Cool well. Press firmly into greased 13 x 9-inch pan. Chill 1 hour. Cut into squares. Store in cool place.
Preheat oven to 375°. Cream margarine and sugar until fluffy. Add eggs, one at a time. Mix well. Combine flour, salt and baking powder; add to creamed mixture alternately with milk and vanilla and beat well. Fold in blueberries that have been lightly in flour. Grease muffin pan or use paper cups. Fill three quarters full. Sprinkle a little sugar on each muffin. Bake at 375° for 25 to 30 minutes.
Mix and pour into well-buttered sugar-coated loaf pans. Bake at 350° for 40 to 50 minutes, depending on oven. Test with a toothpick in center. Outside will be crunchy and inside moist. Cool 10 minutes, then wrap in plastic wrap to keep moist.
Brown hamburger. Prepare Rice-A-Roni according to directions on box. Combine all ingredients in a large saucepan. Simmer. Serve over tortilla chips.
Mix well and put into greased* mold. Refrigerate for 3 to 4 hours. Serve with crackers and strawberry preserves.
In a 1 1/2-quart nonstick saucepan, combine onion and garlic. Cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside. In two batches, puree remaining soup in blender. Return pureed mixture to saucepan and reserved vegetables and heat. Yield: 2 servings, 2 1/4 vegetable exchange.
Mix jello, marshmallows, pineapple and hot water; stir over low heat until jello and marshmallows are dissolved. Cool. Fold whipped cream or Cool Whip, etc., and cream cheese together. Add jello mixture. Mix well. Refrigerate for 2 hours before serving. Makes 8 servings. Can be made the day before, too.
Cream sugar and butter together until smooth. Add cream, white Karo syrup and salt. Blend until smooth. Add eggs, one at a time, beating after each egg. Pour into a 9-inch pie crust. Bake at 350° for 25 to 30 minutes until slightly browned and thickened. Then sprinkle the pecans on top of the pie and bake an additional 15 to 20 minutes until knife inserted between edge and middle comes out clean. Serve plain or with whipped cream or vanilla ice cream.
Place undrained pineapple, yogurt and milk in the blender. Cover; blend until smooth. Blend in sugar, then ice cubes until chopped. Serve immediately.
Mix all ingredients (except sherbet); use sweetened Kool-Aid. Float sherbet ice cream in punch bowl. Serve.
Roll each slice of bread flat with a rolling pin. Spread each slice with about 1 teaspoon of cheese spread.	Put an asparagus tip along one edge and roll up bread with asparagus inside. Cut each bread roll into thirds crosswise. Melt butter in a small saucepan over moderately high heat.	Dip each bread-asparagus roll in the melted butter and place, seam side down, on a baking sheet. Cover	and refrigerate for 1 hour. Heat oven to 375°. Bake for 5 minutes. Turn and bake for 3 minutes longer until crisp and brown. Transfer to a platter and serve immediately.
Melt butter and chocolate together. Add the rest of the ingredients. Place in greased 8 x 8-inch pan and bake for 20 minutes at 350°.
Lay pork chops in greased casserole dish and top with sliced onion. Sprinkle lemon juice and brown sugar; add ketchup. Cover and bake at 350° for 2 hours.
Grind together the nuts and wheat flakes. Add sugar and stir in the unbeaten egg white. Mix well; press into 9-inch pie plate. Bake at 350° for 10 minutes.
Cook broccoli and drain thoroughly. Cook onions in margarine until golden. Stir in flour and add milk gradually, stirring constantly. Cook until thickened. Add broccoli and eggs, salt and pepper. Spread in greased shallow baking dish. Combine corn flake crumbs and cheese. Sprinkle over broccoli. Sprinkle with paprika. Bake at 375 degrees for 20 minutes. May be prepared early and refrigerated. Bring to room temperature before baking.
Save juice from cherries. Cream Crisco and sugar. Add eggs, orange rind and vanilla. Mix dates with soda and water. Add to mixture. Then add flour. Stir in chopped cherries and nuts. Spread on cookie sheet 15 x 10 x 3/4-inch. Bake at 350° for 25 minutes. Ice while still warm.
Place onion and margarine in 4 cup measure. Cover tightly and microwave on High (100%) until onion is tender, 1 1/2 to 2 minutes. Mix in flour. Stir in water, mushrooms, bouillon and white pepper. cover tightly and microwave until boiling, 2 to 2 1/2 minutes. Stir in half and half. Microwave uncovered until hot, 1 to 1 1/2 minutes. Makes 2 servings.
Put the 2 packages of frozen spinach in colander and run warm, not hot water over it until it has completely thawed out. Squeeze all the water out of it and place in a bowl. Mix in the soup mix, sour cream, mayo and chopped water chestnuts. Mix well and store in refrigerator. Serve with Hawaiian bread. Put dip in cut out section of the middle of the bread. Break off the pieces of the bread and place around the dip.
Cream butter and sugar; add beaten yolks of eggs, nuts and raisins; mix well. Stir in beaten egg whites and pour into unbaked pie shell and bake in 350° oven about 45 minutes.
Line an 8-inch square baking pan with waxed paper or aluminum foil. In a heavy 2-quart saucepan, combine chocolate chips, condensed milk and salt. Cook over low heat until chips melt. Remove from heat. Stir in nuts and vanilla. Spread mixture evenly into the lined pan. Refrigerate 2 hours or until firm. Cut into squares. Enjoy!!
Mix butter and flour; add to beaten eggs. Fold in cottage cheese, spinach and grated cheese. Grease an oblong pan (8 x 13-inch). Preheat oven to 325°. Bake 1 hour and 15 minutes. Serves 6 to 8.
Remove all crusts from loaf; cut bread lengthwise into four equal slices. Spread one slice with softened butter; cover with the first filling. Butter the second slice; place, butter side down, over filling. Butter top of slice; cover with second filling. Continue in same manner with remaining fillings and bread slices until all are used. Wrap loaf in waxed paper; cover with damp towel. Chill three to four hours or until fillings are firm. Just before serving, blend cream cheese with cream and salt until soft enough to spread. Unwrap loaf; place on serving platter. Frost top and sides with softened cheese. Sprinkle with parsley; garnish with tomato wedges. Cut loaf into 1/2-inch thick slices for serving. Serves 10 to 12.
Crush crackers with melted oleo. Reserve 1 cup for topping. Line bottom of oblong baking dish with crumbs. Mix rest of the ingredients and spread on top of crumbs. Top with reserved crumbs. Bake at 350° for 30 minutes.
Sift flour and sugar together. Mix with butter. Add 4 egg yolks, well beaten, then cream. Add lemon extract and nutmeg. Fold in well beaten egg whites. Bake in 2 pie shells at 300° for 30 to 45 minutes.
Cut fresh broccoli into 1-inch pieces. Bring water to a boil; add 1/2 teaspoon salt and broccoli. Cover, reduce heat and simmer 5 to 8 minutes or until crisp-tender. Drain well. Saute onion, celery and mushrooms in butter until vegetables are tender; drain. Stir together mushroom mixture, broccoli and water chestnuts; set aside. Combine process cheese soup; cook over low heat, stirring until cheese melts. Pour over broccoli mixture. Stir in garlic salt and pepper. Spoon mixture into a greased 2-quart casserole dish. Bake at 350° for 25 minutes. Sprinkle with Cheddar cheese. Bake an additional 5 minutes or until cheese melts.
In medium bowl, add all ingredients up to the oil. Blend in the oil slowly with hand mixer until thoroughly blended. Then add the pressed garlic. Blend. Chill. Gets better overnight. Serve over boiled, peeled shrimp.
Mix until dough ball is formed. Spread in pie pan (9-inch). Bake at 450° for 10 minutes if empty and at 375° for 40 to 45 minutes, if filled with fruit.
Grind quick cooking or instant oatmeal in blender until flour consistency; set aside. Cream butter, eggs, vanilla and sugars until creamy. Set aside. Combine all dried ingredients and slowly add them to creamy mixture. Mixture will become very thick. Add all chocolate chips, all nuts and grated Hershey bar. Preheat oven to 350°. Drop by spoonful on cookie sheet. Cook 10 to 12 minutes.
Cook chicken breasts and cut into bite size pieces. Mix together soup and salsa. Set aside.
Saute garlic with cayenne and onions in oil for 1 to 2 minutes. Stir in green pepper and continue cooking. When onions begin to soften, add paprika, cumin, coriander, oregano, corn and tofu and continue to saute. Preheat oven to 350°. When vegetables are tender, mix in tomato paste, soy sauce and olives. Add salt and pepper to taste. Lightly oil a baking pan. Fill each tortilla and roll up, tucking in ends. Place in pan. Top with salsa and cheese. Cover with foil and bake 20 minutes.
Combine the margarine, confectioners sugar, peanut butter and vanilla extract and mix well. Shape into balls. Melt chocolate chips and paraffin wax in a double boiler over hot water. Dip the peanut butter balls into the chocolate chip mixture. Place on wax paper until firm. Yield: Depends on the size of balls you make.
Drain pear slices, reserving 1/2 cup syrup. Chop pears. In a bowl, combine pears and reserved syrup with egg and oil. In large mixing bowl, stir together the flour, sugar, baking powder and salt. Stir in cheese and walnuts. Make a well in the center of the flour mixture and add the egg mixture all at once. Stir until the mixture is just moistened. (Batter will be lumpy.)
Hard cook eggs, plunge in cold water and shell immediately. Put eggs in quart jar. Combine remaining ingredients; heat, but do not boil. Pour in jar, cool, then cover and refrigerate overnight. Cut lengthwise as a garnish for cold meats, salad or fish.
Soften All-Bran in 1/2 of the milk. Add shortening, molasses and remaining milk. Add flour, soda, baking powder, salt and raisins. Bake at 350° for 20 minutes in 12-cup muffin tin.
Combine juices and ginger ale in punch bowl. Add sherbet, strawberries and some ice. Garnish individual glasses with pineapple spears and small umbrellas.
Mix ingredients in first column, blending well. Add other ingredients and stir well. Bake at 350° for 10 to 12 minutes. Yields 15 dozen.
Mix all ingredients together except paraffin and chocolate chips. Roll into small balls and chill. Dip balls into melted chocolate chips and paraffin mixture (melt in double boiler).
In a medium saucepan, combine 1/2 cup sugar, cornstarch, flour and salt. Gradually stir in boiling water; cook and stir over medium heat until mixture comes to a boil.
Break cake into bite size pieces; arrange half of cake pieces in bottom of a 13 x 9 x 2-inch pan or baking dish. Top with half of the undrained pineapple and cherries. Spread half of Cool Whip over all, then sprinkle 1 cup coconut on top. Repeat. Cover and refrigerate overnight. Makes 12 servings.
Cube the boiled potatoes. Cut the bacon into 1/4-inch strips and cook with the onion until bacon is crisp and onion is tender. Stir in and mix well the cream of celery soup, vinegar and chopped pimento. Pour this over the potatoes and mix. Reheat in oven at serving time.
Mix flour, salt and baking powder; add sugar and milk. Melt the butter in your baking dish; pour the batter over butter. Add favorite fruit on top of your batter, with a lot of juice. Add sugar and taste. When done, crust will be on top.
Blend cake mix, flour, oil, water, egg and almond extract. Stir in chocolate chips. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes, until edges of cookies just begin to brown. Cool on cookie sheet for about 1 minute and then remove to rack to finish cooling. Makes 3 1/2 dozen, 2 1/2-inch cookies.
Combine first 7 ingredients. Pound breasts to 1/4-inch with flat side of meat mallet between waxed paper. Dip chicken in margarine, roll up, then roll in crumb mix. Lay single layer in large flat glass pan that's been sprayed with Pam. Bake 50 minutes, uncovered, at 350°.
Mix together. Heat and put on 2 pounds baked ham or other meat for a hot sandwich.
Preheat oven to 350°. Remove stems from mushrooms and chop fine. Saute stems, onion, bell pepper and sausage over medium heat until crumbled and brown. Remove from heat and stir in remaining ingredients. Stuff and place on baking sheet. Bake for 20 minutes or until tender. Serves 4.
Cook spinach according to package directions; drain well. Grease cookie sheets. Heat oven to 350°. Crush stuffing mix into fine crumbs. In large bowl, combine all ingredients; mix well. Shape in 1-inch balls. Place on prepared cookie sheets. Bake at 350° for 10 to 12 minutes, or until set. Serve on toothpicks. Makes 50 appetizers.
Mix together sugar, salad oil and eggs. Mix together flour, salt, soda, cereal, bran, buttermilk and raisins. To sugar mixture add dry ingredients alternately with buttermilk and bran mixture. Mix well, adding raisins. Fill greased muffin tins about 2/3 and bake 15 to 20 minutes at 400°. Remove from pan and cool on rack. Make about 3 dozen, depending on size. Batter will keep in the refrigerator for 2 to 3 weeks.
For thicker pie, increase recipe 1 1/2 and cook 1 hour.
Put all ingredients, except cheese, in skillet. Cover and cook 1 minute. Uncover and cook until tender, turning with wide spatula. Sprinkle and toss with cheese. Yield: 6 servings.
Heat oven to 350°. Line 24 muffin cups with baking cup liners. Combine all ingredients except peanut butter cups. Beat 2 minutes at medium speed. Fill prepared cups about 2/3 full. Press peanut butter cup down into batter to even with batter. Bake 18 to 20 minutes until it springs back when touched. If desired, sift with powdered sugar.
Boil sugar and water in pan on top of stove. Add peanuts. Reduce heat to medium and continue stirring until water and sugar crystallize on peanuts. Remove from heat and pour in shallow pan (do not grease). Bake at 350° for 20 to 30 minutes. About every 10 minutes, stir mixture to keep from burning. Peanuts will have a pink candy coating as they bake. Very simple and good for snacks or party.
Spread cream cheese on slices of bread. Sprinkle with cinnamon and sugar. Cube bread in small cubes. Place bread in greased baking dish. Mix eggs, milk, vanilla and sugar in bowl and beat. Pour mixture over bread and let set 15 minutes to soak. Place pats of butter on top and place dish in shallow pan of hot water in oven. Bake at 350° for 45 minutes.
Add very little sugar, about 1 tablespoon to big batch. Cook 2 hours and put in jars to seal.
Brown ground beef along with the chopped onion and bell pepper until the onion and pepper are tender.
Brown sausage and beef with onion. Drain on paper towel until cool. Roll out 1/2 crescent rolls to fit a 9-inch pie pan. Beat egg with dash of salt. Mix with meat mixture, adding grated cheese. Place in roll crust. Roll out remaining rolls to top pie. Bake at 375° for 15 to 20 minutes, or until evenly browned.
In a large saucepan, bring water to a boil. Add egg noodles, tuna, onion soup mix and peas and carrots. Bring to a boil, then simmer, uncovered, stirring occasionally, 8 minutes. Stir in sour cream blended with the flour and heat through, but do not boil.
Heat lard in pot. Add meat, about 1 pound at a time, removing after each pound is browned. After all 4 pounds are browned, put onions and garlic in pot and cook until soft. Return all beef to pot. Rinse cactus pieces in cold water; drain and add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper. Cover and simmer about 2 1/2 hours. Makes about 2 1/2 quarts.
Chop onion, green pepper and pimentos fine. Crumble bread; dice cheese. Mix all these ingredients with hash browns and chop in one stick of margarine. Turn into buttered baking pan. Melt other stick of margarine and toss with cornflakes for topping. Add enough milk to fill casserole about half full. Bake at 350° for 45 minutes to 1 hour. Serves 20.
Stir all ingredients until mixed. Cover, chill. Makes 3 cups. Great for vegetable dip.
Drain lima beans, green beans, yellow beans, and kidney beans. Saute onions and celery in butter for 10 minutes. Mix all ingredients in a roaster. Place a few strips of crisp bacon across the top of the bean mixture. Spread tomato paste over the top. Bake at 350° for 1 1/2 to 2 hours. Delicious!
Knead potatoes with sugar; roll out thin on wax paper. After it doesn't stick to your hands any longer, spread with peanut butter. Roll up and refrigerate, then slice.