HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken, apples, celery and almonds in large bowl. Mix mayonnaise, honey, lemon juice and salt together and add chicken mixture. Toss well and chill. Serve on lettuce leaves.
Beat cream cheese and powdered sugar until smooth. Add peanut butter and milk. Beat until mixed well. Fold in topping. Spoon into crust. Garnish with chocolate. Refrigerate.
Into 13 x 9 inch pan (or use large clear glass salad bowl) put layer of lettuce, onions, celery, green pepper. Add the cooked, drained and cooled green peas. Pour the mayonnaise on top. Sprinkle sugar on top, then add cheddar cheese and top with bacon. Refrigerate overnight or all day for maximum flavor.
Mix together first 3 ingredients, put over heat and let come to a boil. Stir in soda. Continue to boil until mixture forms a soft ball. Remove from heat. Add butter. Beat until creamy; add chopped nuts and vanilla. Continue beating until rather thick. When cooled, pour into buttered dish and cut into squares.
Spray molds with Pam. Combine cranberries and sugar and mix to dissolve sugar. Sprinkle gelatin over pineapple juice in saucepan over medium heat and stir constantly until dissolved. Add to cranberry mixture and stir. Stir in fruits. Fold in sour cream and whipped cream. Chill in mold or bowl until firm.
Soak bread crumbs in milk. Add onion, ground beef, egg, salt, pepper and nutmeg. Mix. Form in small balls and saute in butter or oleo until slightly brown. Add bouillon and mushroom soup; simmer 15 minutes. Cook large package noodles according to package directions. Drain. Fold into meatball mixture and serve.
Prepare brownie mix according to directions on package. Pour into greased pan. Bake at 350° for 15 minutes.
Combine vegetables, soup, 1/2 cup Swiss cheese, sour cream and pepper. Pour into quart casserole. Bake at 350° for 30 minutes. Top with French fried onions. Bake an additional 5 minutes.
Saute onions in small amount of margarine. Add onion soup, bay leaf, bouillon, salt and pepper to taste. Bring to a rolling boil and add cheese. Simmer 1/2 hour, then thicken with cornstarch and cold water. Pour into a long glass baking dish. Lay sliced Italian bread on top. Add slices of Provolone cheese and toast under the broiler.
In a medium bowl combine eggs, the cooked orzo, 1/2 cup of the spaghetti sauce, and parmesan cheese. Spread mixture over the bottom and up sides of a greased 9 inch pie plate to form a shell. Cook spinach according to package directions; drain well. In another bowl stir together spinach, ricotta cheese, and nutmeg. Spoon into bottom of pasta lined pie plate. Spread remaining spaghetti sauce atop filling. Cover edge of pie with foil. Bake in a 350° oven for 30 minutes. Remove from oven. Top with shredded cheese. Return to oven and bake for 3 to 5 minutes more or until cheese is melted. Transfer to a wire rack; let stand for 5 minutes before serving.
Combine potatoes and onions in a 12 x 9 x 2 inch baking pan. Sprinkle with salt and pepper. Combine sour cream, 1/4 c. melted butter, soup, and cheese in a medium bowl, stir well. Pour cheese mixture over potatoes and stir lightly. Combine cornflakes and melted butter, sprinkle over potato mixture. Bake uncovered at 350° for 45 minutes. Yield 12 servings.
Place carrots in pan. Add boiling water to cover by 1 inch. Boil, partially covered, until tender-crisp, 5 to 8 minutes. Drain.
Cook all together 10 minutes. Pour in greased casserole. Bake 20 minutes in 350° oven.
Heat a large frying pan. Add oil, chicken, garlic and green onions. Saute over high heat until chicken is lightly browned and tender. Remove from pan. Add Marsala and lemon juice. Allow liquid to reduce for a moment. Return chicken to the hot pan, salt and pepper to taste. Do not overcook. Serve immediately.
Mix first 7 ingredients and pour into a 9 x 13-inch casserole dish. Mix corn flakes and 1/4 cup butter. Pour on top of other mixture. Bake at 350° for 45 to 50 minutes.
Heat applesauce until bubbly hot. Add jello and dissolve well. Add 7-Up slowly and stir until well mixed. You may have to re-stir a few times until foam goes down. Chill until set.
Cream butter and sugar. Beat in egg and vanilla. In seperate bowl combine flour and salt, the mix with butter, egg, sugar mixture. Chill dough for at least 3 hours. Preheat oven to 350° On floured surface, roll out dough to 1\8 inch thickness and cut into shapes, with floured cookie cutters. Bake on a greased cookie sheet for about 8 min.
Dissolve Jell-O in boiling water. Add rest of ingredients. Stir together and chill. Will keep in refrigerator several days.
Crush Oreo cookies; set 1/2 cup crumbs aside. Mix melted butter with rest of crumbs and press into bottom of 9 x 13-inch pan. Spread softened ice cream over cookie crumbs; freeze. When ice cream is frozen, spread chocolate fudge on top and then Cool Whip. Sprinkle remaining 1/2 cup cookie crumbs over Cool Whip. Freeze until serving.
Beat cream cheese until smooth. Gradually add sugar. Blend in sour cream and vanilla. Fold in whipped topping. Pour into graham cracker crust. Chill at least 4 hours.
Rub chicken pieces with salt and the soy sauce. Let stand 15 minutes. Heat oil in skillet and brown chicken well on all sides. Combine ginger and sherry; pour over chicken. Cover and simmer for 30 minutes or until chicken is tender. Add mushrooms the last 5 minutes of cooking. Transfer chicken to serving dish and keep warm. Leave mushrooms in skillet; add vegetables and remaining ingredients. Cook until sauce thickens, stirring occasionally. Pour over chicken and score.
Preheat oven to 425° and bake pie 15 minutes. Reduce temperature to 350° and bake 35 to 40 minutes longer. Garnish as desired.
Wash and cut zucchini into crosswise pieces. Drain corn. Melt shortening in skillet; brown lamb chops in hot fat on both sides. Put corn and zucchini in bottom of lightly greased casserole. Sprinkle with salt and savory. Put chops on top of vegetables. Cover and bake in preheated 350° oven for 45 minutes. Contains about 299 calories per serving.
In margarine or butter, saute chopped onion and celery. Then add bell pepper. Add drained peas, asparagus and pimiento. Add cream of mushroom soup. Use juice from water chestnuts to rinse out soup can and add to mix. Add water chestnuts. Pour into 9 x 13-inch casserole dish. Bake at 350° until bubbly.
Saute onion, bell pepper, celery and garlic in 1 stick oleo. In large mixing bowl add 2 cups of cooked regular rice and the sauteed vegetables. Add mushroom soup, grated cheese, crab meat and the chopped shrimp. Mix until well blended. Spray a 9 x 11-inch pan or preferably glass dish with Pam. Pour in crab and shrimp mixture. Top with 20 regular size Ritz crackers. Dot with 1 stick of oleo. Bake in 350° oven for 35 to 40 minutes. Will serve 12.
Saute onion and celery in butter. Add more onion and broth, if desired. Bake at 400° for 25 to 45 minutes.
Cut bacon into small pieces. Pan-fry slowly, until almost cooked. Add onions until done. Stir in flour, sugar, salt and paprika. Pour in vinegar and water. Cook until thick, then add potatoes. Cook 10 to 15 minutes.
Pour boiling water over dates and Crisco; cool. Add the sugar and egg. Sift and add the flour, salt, soda and cream of tartar. Add the chopped walnuts. Bake in loaf pans at 350° for 40 to 45 minutes.
Cook manicotti shells according to package directions; drain. Meanwhile in a 1 1/2-quart microwave-safe casserole crumble ground beef. Cook, covered, at 100% power for 2 1/2 to 3 1/2 minutes or until no pink remains. Drain fat. Stir in refried beans, the first 1/4 cup sliced green onions and cumin. Spoon meat mixture into cooked manicotti shells. Arrange the stuffed shells in a 2-quart square microwave-safe casserole dish. Pour corn and enchilada sauce over shells. Cover with microwave-safe plastic wrap; turn back one corner to vent. Cook the stuffed shells on High for 8 to 10 minutes or until mixture is heated through, turn dish a half turn once. Spoon sour cream over casserole. Sprinkle with 1/4 cup green onions, ripe olives and chopped tomato. Makes 4 servings.
Sift together dry ingredients into bowl; beat together egg, vegetable oil and water. Add to dry ingredients and stir until well blended. On a slightly floured cloth or board, knead dough until smooth. Divide dough in half. Roll out each piece of dough to a 12-inch size. Cut into squares. Put 2 inches of oil in a straight sided pot. Heat to 380°; fry 3 to 4 minutes. Keep oil on a constant temperature. This recipe will serve 12 people.
Heat oven to 375°. Mix cake mix, margarine and water until blended. Pat into greased 9 x 13-inch baking pan. Bake for 20 to 22 minutes. Layer marshmallows, candies and nuts over crust. Bake 2 to 3 minutes or until marshmallows begin to melt. Cool and cut into bars. Makes 24.
Blend 2 cups flour, confectioners sugar and butter in large mixing bowl. Beat until fine crumbs. Pat 2 cups crumb mixture firmly against bottom of 2-quart dish. Cook on Level 7 for 4 1/2 to 6 1/2 minutes. Turn dish halfway through cooking time. Combine eggs, sugar, rhubarb and 1/4 cup flour in 2-quart casserole. Blend well. Cook on Full power for 8 to 11 minutes; stir frequently during cooking time. Spread over crust. Sprinkle remaining crumbs over rhubarb mixture. Heat on Full power for 3 1/2 to 5 1/2 minutes. Cool; cut into squares and top with ice cream or cream.
Put sugar, raisins, water, shortening, cinnamon, cloves and salt in a sauce pan. Bring to a boil for 5 minutes. Cool. Add baking soda and flour. Mix well. Place in 8-inch square pan and bake at 350° for 35-40 minutes or until a toothpick comes out clean.
Garnish chicken with onion and butter. Wrap in foil to cover. Bake at 400° for 2 hours.
Mix first 8 ingredients and cook. Then pour over carrots in a casserole. Top with 3 cups buttered bread crumbs and bake at 350° for 30 to 35 minutes. Can be microwaved; cook until hot.
Place drained peach halves in pastry shell, cut sides up. Mix all ingredients to crumble consistency. Spoon on top of peaches 30 minutes at 375°. Reach in oven. Break up crust on top. Bake at 300° for 25 minutes.
Mix minced garlic with beef, eggs, chili sauce, parsley, salt and 1/4 teaspoon pepper. Make 75 to 85 meatballs.
Pan-fry meat until brown. Place in a 2-quart casserole. Top with vegetables. Place kraut on top. Cover; bake at 350° for 1 hour.
Spray a cool grill with all-natural Pam to ensure chicken doesn't stick to grill. Combine sugar, lemon juice, Worcestershire sauce, paprika, salt and pepper to make sauce; set aside.
Combine all ingredients; stir well. Pour into large casserole dish. Place in a larger baking pan and fill pan with water after placing in oven. Bake at 250° for 1 hour.
Sift together flour, sugar, cinnamon and salt. Sprinkle 1/4 sugar mixture over peaches in pie shell. Add cream; dot with butter. Sprinkle rest of mixture on top. Bake 40 minutes at 350°.
In medium mixing bowl, combine sugar, cinnamon, nutmeg and cloves. Fold in raisins. Spoon as much of the mixture into the cored apples. Drizzle 1 1/2 tablespoons of orange juice concentrate into each apple.
Beat egg whites first and set aside. Put all together in bowl and beat until smooth. Add egg whites and mix lightly. Bake at 350° for 30 minutes or until done.
Place in greased 3-quart casserole dish. Combine next seven ingredients and pour broth over chicken. Sprinkle cracker crumbs over mixture and pour broth over crackers. Bake, uncovered, at 350° for 30 to 40 minutes. May be made a day ahead or frozen before baking.
In large bowl, mix all ingredients thoroughly. Shape with hands into 3 rolls. Place each roll on a sheet of heavy-duty aluminum foil, shiny side out. Refrigerate for 24 hours.
Melt 1 cup butter and chocolate squares in saucepan. Add to same pan the remaining ingredients; mix well. Turn into greased pan (12 x 12-inch). Bake slowly for 1 hour at 300°. Cut while hot.
Beat cheese, sugar and milk until well blended and smooth. Fold in whipped topping and vanilla. Store in refrigerator. Use to dip cookies, cake cubes, fresh fruit or pretzel sticks. Contains approximately 6 calories per teaspoon.
Whip the cream until slightly thick. Add cream cheese. Whip until thick. Pour over rest of fruit and fold slightly.
Drain garbanzo beans, reserving juice. In a blender or food processor fitted with a steel blade, combine beans, lemon juice, tahini, garlic, cumin, green onion, salt and pepper. Process until smooth. If mixture is too stiff, add 1 to 2 tablespoons reserved bean juice. Place bean spread in a medium bowl. Cover and refrigerate. Place on serving plate. Using a spatula, form chilled spread into a pyramid shape. Sprinkle with cilantro or parsley. Garnish with pomegranate seed or olives. Serve with lavosh or pita bread. Makes 2 cups.
Place chicken between 2 sheets of plastic wrap; flatten to 1/4-inch thickness. Sprinkle with pepper.
In a 4-cup glass measuring cup or casserole, combine all ingredients. Cook on Medium-high (power level 7), covered, 10 to 15 minutes or until mixture boils, stirring occasionally, during the last half of cooking time. Let stand without cover 10 to 15 minutes before serving. Serves 4 to 6.
Mix applesauce, butter and soda together. Mix dry ingredients together; combine and stir thoroughly. Bake at 350° for 30 to 40 minutes, until inserted toothpick comes out clean.
Butter an 8 x 8 x 2-inch pan. Combine corn syrup and both sugars; cook over medium heat until mixture just comes to a boil. Stir in peanut butter. Add Chex crumbs and put in pan. Cut into squares.
Place all ingredients in bowl and mix lightly. Pour into 2-quart greased casserole. Bake about 25 minutes at 350°. Serve warm or cold with cream or a sauce.
Sprinkle chicken breasts with salt. Brown in butter in large skillet. Remove breasts from skillet and add flour, spices and sugar to drippings. Stir to a smooth paste. Gradually add orange juice. Bring to a boil, stirring constantly until mixture is thick and smooth. Reduce heat and add chicken. Cover and simmer until chicken is tender, 30 to 45 minutes. Remove chicken to serving plate and garnish with orange slices and parsley. Serve with hot rice. Serve extra sauce separately. Serves 6.
Cream oleo and sugars until light and fluffy. Blend in eggs and vanilla. Add	combined flour and soda; mix well. Stir in oats, chocolate pieces and nuts. Spread into well greased 13 x 9-inch baking pan. Bake at 375° for 25 to 30 minutes, or until golden brown. Cool; cut into bars.
Spread cherry filling into 13 x 9-inch lightly greased baking dish. Layer crushed pineapple on top. Sprinkle cake mix on top. Add or top with pats of margarine. Sprinkle top with pecans. Bake at 350° for 60 to 90 minutes, test with toothpick or sharp knife to be sure batter is done.
Saute onion in oleo. Cook rice in 1 cup salted boiling water. (Place frozen broccoli on top of rice to thaw.) Cover. Place broccoli, onion, butter and rice in a baking dish. Combine soup and Cheez Whiz. Pour over the rice-broccoli mixture. Bake for 45 minutes in a 350° oven until bubbly and brown. This can be prepared before and baked the next day.
Mix a dash of garlic salt, 1 tablespoon of olive oil and hamburger meat in a saucepan until brown. Then add onion mix, tomato sauce, tomato paste, salt, pepper and 3 cups water. Mix together well on high; bring to a boil on high and then turn to low. Cook for 1 hour. After 1 hour, cook noodles for 5 to 7 minutes. Clean noodles real good.
Mix all ingredients together and chill about 2 hours. Serve with cucumber slices, carrot sticks, celery, cauliflower, broccoli, etc.
Cook chicken. Cut up and put into baking dish. Stir in broth and soup. Make crust of remaining ingredients and pour over chicken. Bake at 425° for 35 to 40 minutes.
Place cauliflower, stem-side down, on serving plate. Cover with plastic wrap. Microwave at High for 7 to 11 minutes or until tender, rotating plate twice. Set aside.
Saute garlic in olive oil; add onions, cabbage and carrots. Cook until vegetables are soft. Stir in meat. Mix the 2 1/2 tablespoons soy sauce and the 1 tablespoon cornstarch together and add to the meat mixture. Cook one minute. Remove from heat and let cool.
Mix eggs with sugar, one at a time. Add milk, margarine, bread and vanilla. Pour into a pan sprayed with Pam and bake at 325° for approximately 1 hour or until knife inserted comes out clean.
Mix together sweet potato, sugar, melted margarine, vanilla, eggs, milk and salt. Put in a 9 inch x 13 inch dish. Mix together brown sugar, flour, cold margarine, and pecan pieces by hand. Scatter over sweet potato dish. Bake at 350 degrees for 30 to 40 minutes.
Combine all ingredients except pork in Brown-in-Bag. Place in a large baking dish. Trim excess fat from pork. Place in bag. Bake 2 to 2 1/2 hours at 350° for 5 pound roast.
Mix all ingredients together in ovenproof casserole dish. Cover. Bake for 1 hour at 350°.
Mash cheese and make smooth by adding milk and mayonnaise. Add seasonings. Serve with waffle potato chips or corn chips. This will serve crowd of 45.
Cover chicken with salted water, to which 2 garlic pods and celery leafs have been added. Cook until meat forks off bones. Let cook completely. Strain off stock. Pick meat off bones and set aside. Reserve 2/3 cup of stock. Bring remainder of stock to boil, add spaghetti and cook according to directions. Make a sauce using reserved 2/3 cup of stock, the oil, chopped onions, 2 pods of garlic, bell pepper, diced celery, tomatoes, and mushrooms. Cook until somewhat thickened. Add diced chicken. Cook and drain spaghetti. Place in large casserole dish. Cover and let sit overnight in refrigerator. Just before baking in 375° oven, cover with grated sharp cheese. Bake 45 minutes covered with foil, then a few minutes without foil.
Mix all ingredients together; pour into 2 unbaked pie shells. Bake at 450° for 15 minutes. Finish cooking at 325° for 30 minutes.
Finely chop half of mushrooms. Slice remaining mushrooms. Melt butter in large kettle or Dutch oven; saute mushrooms and onion over low heat for 15 minutes, stirring occasionally. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Reduce heat; simmer, covered, for 20 minutes. Stir in half and half, dry sherry, nutmeg and pepper; heat through. Garnish with croutons. Makes 6 cups.
Saute celery and onions in butter. Mix rice, soups, Cheez Whiz and broccoli. Mix all together and bake in casserole dish at 325° for 30 minutes.
Cook chicken; cut into small pieces and place in casserole dish. Mix soup and sour cream. Pour over chicken. Crush crackers and mix with poppy seed. Sprinkle over chicken. Pour melted butter evenly over other ingredients. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Saute green pepper and onion in oil; add ground meat and salt. Fry in large skillet, stirring frequently, until meat is done. Add olives, eggs and raisins. You can add other seasonings such as nutmeg, paprika, garlic salt and 3 to 4 tablespoons of Parmesan cheese. Set meat mixture on very low heat so spices can penetrate meat thoroughly.
Place rice, water, salt and yeast flakes in flat baking dish. Cover with wax paper and foil. Bake at 350° for 1 hour. Remove from oven and top with remaining ingredients. Garnish with toasted sesame or sunflower seeds and GARLIC HERB DRESSING. Serves 6 to 8.
Brown venison in frying pan. Put all ingredients in crock-pot in order listed. Stir just enough to mix pieces; cover and cook on high for 4 1/2 hours.
Cook chicken breasts by boiling. Remove bones. Cut into small pieces. Mix remaining ingredients; add to chicken pieces. Bake in casserole dish. Top with Ritz cracker crumbs and slivered almonds (if desired). Bake at 350° for 30 minutes, then at 300° for 30 more minutes.
Roll grated cheese and onion into tortillas, softened in hot grease. Place tacos in greased oblong pan. Top with remaining cheese and onion. Bake at 300° until cheese is melted.
Combine all ingredients; mix lightly. Chill. Serve in lettuce lined salad bowl.
Melt butter. Stir in water and sugar. Boil 5 minutes. Remove from heat. Stir in rum and add 1/2 cup pecans.
Slice 1 gallon of cucumbers. Mix with salt. Cover with ice for 2 1/2 hours. Drain, but don't wash. Slice onions. Mix onions and cucumbers together. Put onions and cucumbers in jars. Mix sugar, vinegar, pepper, ginger, celery seed and mustard seed together. Heat to boiling point, but don't boil. Cover cucumbers and onions with hot liquid. Seal jars.
Preheat oven to 350°. Grease a 13 x 9-inch baking dish. Place sauerkraut in colander in sink. Rinse with cold water. Press to drain well. Combine onion, soup, milk and mustard in a medium bowl. Blend well. Spread sauerkraut in prepared pan. Top with uncooked noodles. Spoon soup mixture evenly over noodles. Top with sausage, then cheese. Combine crumbs and butter. Sprinkle over the top of the casserole. Cover pan tightly with foil. Bake 1 hour or until noodles are tender. Makes 8 to 10 servings.
Blend mushroom soup with 1/2 cup water. Measure out half of the soup mixture. Combine with the ground beef, bread crumbs, onion, parsley, salt and 1 slightly beaten egg. Shape into meatballs and brown in 1 tablespoon of shortening. Add the remaining soup mixture and cook over low heat for 15 minutes.
Mix flour, sugar, salt and water until smooth. Bring pineapple juice to a boil, then place in a double boiler. Add flour mixture and cook for 15 minutes, stirring well. Gradually add beaten egg yolks; stir quickly and remove from heat. Add marshmallows and crushed pineapple. Refrigerate mixture overnight. Pour into a pie shell; top with whipped heavy cream. Serves 6.
Mix together first four ingredients. Save one cup for topping. Add rest of ingredients to remainder of mixture in bowl. Grease and flour a 9 x 13-inch pan. Bake at 325° for 35 to 40 minutes.
Drain pineapple, reserving juice in a small saucepan. Set aside. Add enough water to the juice to make 1 1/3 cups. Bring to a boil. Place gelatin in a bowl and add the boiling liquid. Stir to dissolve and cool until slightly thickened. In a mixing bowl, add cream, gradually beating in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese. Blend well. Pour into a 1 1/2 qt. serving bowl. Chill at least 3 hours or overnight. Makes 8-10 servings.
Grind nuts and dates. Add eggs and pinch of salt. Mix all together and roll into small logs and roll in coconut. Grease cookie sheet and bake 15 minutes at 350°.
Mix all ingredients in a large bowl. Pour dressing over all. Toss gently. Let cool 1/2 hour and serve.
In 10-quart punch bowl, dissolve sugar and drink mix in cold water. Stir in pineapple juice. Slowly add ginger ale. Add rum or vodka. Just before serving, add ice.
Layer 1: Mix graham crackers and butter; press into a 13 x 9 x 2-inch pan.
Boil until thick, about 5 minutes, the cornstarch, strawberry jello, sugar and hot water. Cool. Add strawberries. Pour into 9-inch baked pie crust and top with Cool Whip.
Cut ends from stems of mushrooms; wash and slice the mushrooms. Mix the remaining ingredients together; add the mushrooms and toss until pieces are well coated. Let stand at room temperature for several hours. Serve with toothpicks.
Early in the day put red cinnamon hots and small can of pineapple juice in a bowl. Cover and chill. Chill other juices and ginger ale. When ready to serve mix all ingredients in a punch bowl and serve.
Mix together first 5 ingredients. Mix next 5 ingredients and let stand a few minutes. Toss everything together and serve immediately.
Bring all ingredients (except popped corn and soda) to a boil. Cook for 5 minutes, remove from heat and add soda. Put popped corn into a large pan or roaster, pour cooked mixture over corn and stir well. Bake at 250° for one hour, uncovered. Cool, break apart and add peanuts. Freezes well.
Berries with hollow cores should not be used. Combine berries and sugar; let stand 3 to 4 hours. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 20 minutes. Add lemon juice and continue cooking 10 minutes longer. Pour, boiling hot, into sterilized Ball jars. Adjust caps. Yield: About 4 half pints.