HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the soups, sour cream and chicken. Crumble 1 package of crackers into the bottom of a casserole dish. Pour chicken mixture into dish. Top with one pack of crumbled crackers. Slice 1 stick of butter and place on top. Bake at 350° for 30 minutes or until bubbly and brown.
To reserved chicken broth, add approximately 3 cups water. Bring to a boil; add vermicelli and cook until tender. Once tender, add cubed Velveeta; stir until melted in.
Heat waffle iron. Mix flour, baking powder, baking soda and salt in a large bowl. Blend with a whisk. In a medium size bowl, blend yogurt and eggs. Add to flour mixture. Mix with a whisk. Add melted margarine or butter. Blend well with whisk. Cook on hot waffle iron. Serve waffles with bananas. Makes 12 waffles.
Remove 1/2 cup broth from chicken pot and let cool. Return deboned chicken to the broth; add butter and 2 cups water. Cook on medium heat until it comes to a boil. Combine flour and 1/2 cup cooled broth to make dumplings. Knead like making bread. Roll out thin and cut into strips. Place a layer of strips on top of boiling chicken mixture. Wait until mixture begins to boil again and then mash strips down into broth with a fork. Place next layer of dumpling strips on top of chicken mixture and repeat process until all dough is used up. DO NOT STIR AND DO NOT OVERCOOK. Cook only until dumplings are done.
In 13 inch x 9 inch pan, melt butter. Sprinkle graham cracker crumbs over butter, mix and pat down. Pour milk over crumbs, add chips, coconut and nuts in layers. Press down gently. Preheat oven to 350 degrees for metal pan or 325 degrees for glass pan. Bake 25 - 30 minutes or until lightly browned. Cool thoroughly before cutting. Loosely cover any leftovers.
Melt butter in a baking dish. Add all other ingredients and stir until wet. (Mixture will be lumpy.) Bake for 1 hour at 350°. Great served warm with vanilla ice cream.
Cream sugar and shortening. Add eggs, mix well; then add molasses, spices and salt. Stir in flour; add water. Pour in greased pan. Bake in 350° oven for 35 to 40 minutes. Put in 7 x 11-inch pan.
Combine the first 5 ingredients. Add a generous portion of thoughtful contemplation. Allow time to rest before sparingly using a paddle to work in patience, understanding, forgiveness and history. Sprinkle with care. Bake in a moderate oven of everyday life. Place on a platter of cheerfulness. Garnish with a few tears and lots of laughter. Serve warm with zest.
Combine undrained pineapple, ice cream, lemon juice, cinnamon and nutmeg in blender. Whip until smooth. Makes 2 servings.
Cook onion in oil just until tender. Add chili sauce, salt and drained beans. Cook until heated through, stirring often. Serves 6.
Preheat oven to 350°. Grease bottom only of 13 x 9-inch pan. Combine cake mix, butter and 1 egg. Stir until moist. Pat into pan. Blend frosting mix into softened cream cheese. Reserve 1/2 cup for frosting. Bake bars. Add 2 eggs to remaining frosting mixture. Beat 3 to 5 minutes at high speed. Spread over base. Bake at 350° for 30 to 40 minutes. Cool; frost. Cut into bars. Refrigerate leftovers. Makes about 36 bars.
Broil chicken breasts, pouring undiluted soup over them. Add a few extra mushrooms. Add the marjoram, sherry, parsley and white pepper. Place piece of Canadian bacon on toast, then top with chicken and sauce.
Grind or chop together artichokes, onions and green (sweet) peppers. Add sugar, vinegar, salt, turmeric, mustard seed, celery seed and red pepper. Simmer near boiling point for 30 minutes. Seal.
Cook the sausage in a skillet and drain off the liquid. Crumble the sausage and reserve it. Split the muffins and spread them on a baking sheet. Butter and toast them under the broiler. Sprinkle Mozzarella cheese on each muffin.	Sprinkle cooked sausage on top of cheese. Top each muffin with two tablespoons of pizza sauce and a little grated Cheddar cheese. Bake about 10 to 15 minutes at 350°. Makes 12 Mini Pizzas.
Pare and core 6 baking apples. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Roll apples in mixture. Place them in buttered custard dishes. Spoon remaining cinnamon-sugar in centers of apples. Sift together 2/3 cup flour, 2/3 cup sugar, 1/4 teaspoon baking powder and 1/8 teaspoon salt. Set aside. Combine 1 slightly beaten egg, 3 tablespoons melted butter and 1 teaspoon vanilla. Add flour mixture. Mix well. Place 2 tablespoons of batter over each apple. Bake at 375° for 40 to 45 minutes.
Bake cake using a 9x13 in. pan. Using a fork poke holes in the warm cake. Combine cream of coconut and condensed milk and pour over cake. Let cool. Spread cool whip & sprinkle with coconut. Keep refrigerated.
Combine cake mix, cherry pie filling, eggs and almond extract. Pour into greased cookie sheet. Bake at 350 degrees for 20-25 minutes. In saucepan, heat butter, sugar and milk until butter is melted. Add chocolate chips and stir until melted. Spread onto brownies.
Arrange melon pieces and blueberries on two lettuce-lined plates. Drizzle yogurt over fruit. Sprinkle with orange peel. Makes 2 servings.
Mix all ingredients together and put in greased 9 x 13 inch baking pan. Bake approximately 35 minutes at 350°. After cake is done, poke holes in cake with fork, pour one jar caramel ice cream sauce over cake.
Use a punch bowl. Crumble cake. Layer cake, pineapple, pudding, cream cheese mixture and pie filling. Continue to layer and end with Cool Whip. Decorate with strawberries or cherries if desired. This serves a crowd.
Mix Jell-O with 1 cup boiling water; set aside to cool. Mix crushed pineapple, cottage cheese, pecans and cherries; add to Jell-O when it begins to thicken. Prepare Dream Whip using 1/2 cup of cold milk and 3 teaspoons lemon juice. Fold Dream Whip into Jell-O mixture. Pour into mold and chill in refrigerator for at least 6 hours or overnight.
Prepare Stove Top stuffing according to package directions. Cook chicken breasts by boiling, cool and shred or cut into chunks, reserving 3/4 cup chicken broth.
Beat egg white and water until frothy. Add nuts and stir. Mix sugar, salt and cinnamon. Add to nuts and place on cookie sheet. Bake 30 minutes at 300°.
Brown sausage until about medium well. Set aside. Brown onions and garlic until soft. Mix with sausage. Prepare rice mix, using low sodium chicken broth instead of water. When rice is done, mix with sausage. Add Italian seasoning, pecans, orange juice and cheese. Mix well. Put mixture in a large baking dish. Sprinkle with bread crumbs. Bake at 350° until crispy on top, 30 to 45 minutes.
Heat oven to 350°. Generously grease bottom only in pan, 13 x 9 x 2-inches, with shortening; lightly flour. Beat cake mix, milk, melted butter and 3 eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Make cookie mix as directed, using softened butter and 1 egg. Drop dough by teaspoonfuls evenly over batter in pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store, loosely covered, at room temperature.
Brown chicken in oil and remove. Saute onion and rice until rice is browned. Add rest of ingredients except for olives. Add 1 3/4 cups water. Bring to a boil. Reduce heat to medium-low. Cover and cook for 30 minutes. Sprinkle with olives and stir before serving.
Mix the flour, sugar and egg yolks with a little milk. Add the rest of the milk; add peanut butter, thicken. Add the filling to the baked pie shell. Cover with the egg whites and brown.
In mixing bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, margarine and vanilla; beat until smooth. Pour batter into 9 x 9-inch pan. In small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa. Sprinkle over batter. Pour hot water over top. Do not stir! Bake at 350° for 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from bottom over top. Serve with vanilla ice cream.
Fix crackers by crushing them for your crust. Melt the butter and mix in crust and pack down firmly. Mix powdered sugar and eggs. Spread over crust, slice bananas and place over the mix. Then add pineapple and Dream Whip. Sprinkle nuts and garnish with cherries.
Cook spinach according to package directions, omitting salt. Drain well; press spinach in paper towels until barely moist. Combine spinach, cottage cheese, Feta cheese, eggs, green onions, dill weed, Greek seasoning, pepper and thyme. Mix well; set aside. Cut phyllo sheets in half crosswise; cut each half to fit a 13 x 9 x 2-inch baking pan. Cover with a slightly damp towel.
Roll and cut. Beat egg yolk and brush on top. Bake in a 350° oven.
Bake two-layer cake. Cool. Prepare instant pudding with milk. Use one large serving bowl. Cube cake; put one layer of cake into bottom of serving bowl. Pour 1/4 cup Kahlua (or substitute) over top of cake. Add 1/2 of the pudding mixture to cake and spread over top. Crush candy bars; add to Cool Whip and spread over top of cake mixture. Repeat layers; end with Cool Whip.
Cook onion and bell pepper in oleo. Melt cheese, then add Ro-Tel, onion and bell pepper. Mix well. Layer chicken, spaghetti, cream of chicken soup and peas. Then pour cheese mixture over top. Bake 20 minutes at 350°.
Brown turkey and onions. Drain and place into large pan. Mix in the rest of the ingredients. Simmer 2 hours, stirring occasionally.
Boil chicken and debone. Boil the spaghetti. Mix chicken and spaghetti together in large pot, then add cream of mushroom and chicken soups. Cut up cheese and add milk. Stir together on low heat until cheese is melted.
In mixing bowl, beat eggs at high speed until thickened, then add sugar, beating until mixture is light and fluffy. Combine flour and other dry ingredients. Add to batter with vanilla. Beat until batter is smooth. Heat milk and butter just until butter melts. Add to batter beating until smooth. Pour into greased and floured cake pans. Bake at 350° for 30 to 35 minutes. Cool and serve.
Mix and cook slowly until thick and dark. Seal in hot sterilized jars and water bath to insure seal. Tastes like dried peaches with a lot less work.
Mix together and shape into balls. Fry slowly until brown on both sides in 4 1/2 tablespoons of oil. Drain.
Halve the breasts; bone and skin. Flatten with hand. Melt butter in heavy pan over low heat. Add chicken; cover tightly. Cook slowly until it is no longer pink inside (approximately 5 to 7 minutes), turning once. Do not brown. Remove chicken and reserve.
Place chicken pieces in 12 x 8-inch casserole. Combine reserved juice, broth, soup mix and pineapple. Pour over chicken, cover with wax paper and microwave on High for 18 to 22 minutes. Rearrange pieces after a minute. Remove chicken to serving platter. Combine flour and water; stir to make a smooth paste. Slowly blend into broth. Microwave on High 1 minute; stir. Repeat until thickened. Pour over chicken. Serve with rice.
In a sauce pan over low heat cook and stir milk and chocolate chips until chocolate melts and mixture is slightly thickened (about 6 minutes). Remove from heat and stir in nuts and vanilla. Cool until it starts to set, about 15 minutes. Line a baking sheet with wax paper. Spoon mixture by 2 tablespoons full into small mounds to form a wreath. Decorate with cherries. You can just pour it out on wax paper and then cut into pieces when firm. Chill until firm. This makes a soft fudge. Keep refrigerated.
Melt cheese in with butter and milk. Mix slightly beaten egg yolks with macaroni. Add bread crumbs and onion, then milk ingredients. Beat egg whites and fold in last. Bake for 45 minutes in moderate oven (350°).
Unroll dough and press in a 10 x 15-inch cookie sheet. Bake at 350° for 15 minutes. Mix sour cream and Ranch dressing and spread on dough. Top with vegetables of your choice: Grated carrot, broccoli flowerets, diced onion, sliced green or black olives, sliced green pepper and mushrooms. Top with grated cheese. Chill. Cut in squares to serve.
Blend together the oleo, flour and nuts. Press into a 9 x 13-inch ungreased pan. Bake 20 to 25 minutes in 350° oven.
Mix well. Bake in a greased loaf pan for 3/4 to 1 hour at 325°.
Cook asparagus and carrot in oil. Beat 6 eggs together. Add the cheese and thyme to skillet of asparagus and carrot. Cook 5 to 7 more minutes.
Drain and mash squash. Saute onion and pepper in oleo. Beat eggs and add all other ingredients and mix well. Bake in 350° oven until done; approximately 45 to 60 minutes. Do not overcook.
Melt shortening. Add onions, paprika, salt, pepper and parsley. Add meat, cover and cook 1 hour. Add flour, blend well and cook 5 minutes. Add 1/2 pint sour cream. Serve with rice, noodles or mashed potatoes.
Mix cake as directed, except use milk instead of water. Bake. Bring to boil pineapple and sugar. Punch holes in cake; pour pineapple mixture over it. Mix pudding as directed. Mix with cream cheese. Spread over cake. Slice bananas on cake, then spread Cool Whip on cake. Sprinkle with pecans, coconut and cherries.
Strips off stems and fibrous outer peel of broccoli stalks; cut into pieces, flowerets and stalks. Place broccoli in large heavy saucepan and add boiling water and cook for 10 to 12 minutes. Remove choice flowerets (2 cups) after first 5 minutes and reserve. When remaining broccoli is tender, crush with potato masher. In the microwave, melt butter and then add flour, evaporated milk, milk, salt, onion powder and Velveeta cheese. Cook until thickened. Add to crushed broccoli. Just before serving, add reserved flowerets. Serve piping hot.
Combine sugar, cornstarch and water. Cook until thick and clear. Remove from heat and add 6 tablespoons strawberry Jell-O. Let cool. Then add fresh strawberries. Pour into baked pie shell. Let congeal and top with Cool Whip.
Combine chilies, taco sauce, onions and seasonings in a saucepan. Cook until onions are tender. Add beans and simmer until warmed through. Serve either hot or cold with tortilla chips. Add grated cheese on top just before serving.
Cool potatoes. Cut into 1-inch cubes, leaving skins on. Cube cheese and sprinkle over potatoes. Place in 2 1/2 or 3-quart casserole	dish. Add onion, pimento and bread cubes. Pour melted butter over the top and sprinkle with salt and pepper or parsley and paprika, if desired. Bake at 350° until cheese melts.
Beat egg yolks. Beat whites. Add 1/2 cup sugar to yolks while beating. Add 1/4 cup sugar to whites after they have been beaten stiff. Mix egg whites with yolks; stir in cream (whipped if you wish). Add milk, whiskey and rum. Mix. Chill. Serve with nutmeg.
Boil 1 cup of water. Dissolve jello and cinnamon dots in the water. Add the brown sugar. Simmer and stir until dissolved. Remove from heat and add apple and cranberry juices. Serve hot.
Combine ingredients and top with salad dressing and 1 cup sour cream. When serving, add bacon bits and croutons.
Gel lime jello in a 13 x 9-inch pan. Dissolve lemon jello in 1 cup boiling water. Add marshmallows and melt over double boiler. Add 1 cup pineapple juice, drained from crushed pineapple and cream cheese, softened. Beat well. Fold in the crushed pineapple and whipped topping. Pour gently over lime jello. Chill until set firmly. Mix cherry jello by package directions. Cool at room temperature. Pour over chilled layers very gently so it doesn't go underneath. Chill until set.
In a 2-quart casserole dish, make a layer of hamburger (cooked). Add noodles and mixture of corn, cream of mushroom, cream of chicken, sour cream and pimento on top of it. Sprinkle bread crumbs soaked in butter over the top. Bake at 350° for 30 minutes or microwave 5 to 10 minutes. Serves 4.
Mix. Store in airtight containers. One to two teaspoons for 1 cup boiling water.
Melt marshmallows and margarine. Stir in peanut butter, then add Rice Krispies. Press mixture into a greased 13 x 9 x 2-inch pan. Cool and cut into squares.
To each gallon, glass jug, add all ingredients; stir. Cover with clean wash cloth or paper towel and secure with rubber band. Stir about	once or twice a week. Let stand 3 weeks. Strain off fruit and throw away. Replace wine in jug (which has been rinsed) for 3 more weeks, covered; no stirring. Carefully rack (siphon) wine into clean bottles. Cork. Be careful not to get sediment in	bottom of jug in your bottles.
Heat the raspberries on stove or in microwave. Add sugar to taste. Pour the hot raspberries over ice cream.
Combine marshmallows and milk. Stir over low heat. Stir until marshmallows melt. Let cool. Fold in whipped Dream Whip. Add diced peaches and spoon into a 9 x 9-inch round or square graham cracker crust. Refrigerate. Serve with additional whipped cream topping and sliced peaches, if desired.
Brown meat and drain. Stir in onion, butter, garlic, flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup with 1/2 can milk. Simmer, uncovered, until onions are cooked through. Stir in sour cream and heat through. Cook egg noodles according to directions. Pour stroganoff over noodles. Stroganoff can also be served with white rice.
Mix all ingredients together well. If it seems like it is too dry, add some ketchup. Place in a pan and bake at 350° for 1 hour. Add some ketchup to top and bake for another 15 minutes.
Saute onion and celery in butter until tender. In large bowl, combine stuffing bread, Bell's stuffing mix, sausage, salt, pepper, thyme, Bell's seasoning, chopped apple, onion, celery and applesauce. Mix together, then add apple juice and water to desired consistency.
Fry sausage. Arrange bread in greased 9 x 13-inch pan. Cover with cheese. Scatter sausage over cheese. Beat eggs with milk and mustard and add mushrooms. Pour over top. Cover and refrigerate overnight. Let stand at room temperature for 1 hour. Dilute soup with milk and pour over top. Dot with butter. Bake at 325° for 1 hour. (Place a cookie sheet on lower level shelf in oven to catch spills.)
Boil chicken and debone. Save broth. Set aside. Melt margarine and pour over stuffing mix. Mix 2 cans of soup with 1 1/2 cups of broth. Crumble crackers up. Layer in dish 1 layer of crackers, 1 layer chicken, 1 layer stuffing mix and 1 can soup broth. Bake at 350° for 25 minutes. Let it set about 10 minutes before serving.
Cream first two ingredients and add remaining ingredients. Beat well on high speed until real fluffy, about 8 minutes.
Cook chicken and remove from bone. Cut into bite size. Mix with soups, sour cream and onion. Pour into baking dish. Melt butter and stir in crumbled Ritz crackers. Pour over top. Bake at 350° for 20 to 25 minutes.
Allow broccoli to thaw or defrost in microwave. Lay out in a 13 x 9-inch pan. Lightly salt.
Cook the grape juice and tapioca in heavy saucepan until done; will be thick. Add the sugar, orange juice, crushed pineapple and chopped nuts. Let mixture partly cool. Put layer of vanilla wafers in bottom of pan and 1/2 of mixture. Repeat. Refrigerate overnight. Serve with whipped cream.
Preheat oven to 350°. Grease and flour a loaf pan. In large bowl with a fork, mix first 5 ingredients. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. With fork, stir in bananas, eggs and nuts just until well blended. Spread batter evenly in pan. Bake 55 minutes to 1 hour until toothpick inserted comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Makes 1 loaf.
Mix all ingredients together in saucepan; heat on low. Wash and cut chickens in half and salt. Cook on grill. Apply sauce several times during cooking until chicken is done.
In a large mixing bowl, beat the cream cheese and sugar. Stir in pineapple, strawberries, and bananas. Fold in the whipped topping, walnuts and rood coloring if using. Pour into an oiled 13x9.2-inch dish. Cover and freeze until firm, at least 3 hours. Remove from freezer 30 minutes before serving.
Roll meat to desired size. Dip in flour, then into milk and back to flour. Fry in oil until desired doneness.
Mix margarine, cocoa and water in a saucepan, bringing it to a rolling boil. In a large bowl, combine flour, sugar, eggs, sour cream, salt and baking soda. Mix well. Add cocoa mixture and mix all together. Pour in a greased and floured 11 x 16-inch cookie sheet. Bake at 350° for 20 minutes.
Preheat oven to 350°. Sift together first 3 ingredients. Cream the sugar and butter. Add eggs and bananas; blend well. Add buttermilk and flour alternately; blend well. Add nuts. Pour into medium well-greased loaf pan. Bake for 1 hour. Yields 10 servings.
Mix rhubarb and sugar; let stand overnight. In the morning, cook slowly until mushy. Turn off heat and add 1 package Jell-O. Stir until dissolved. Pour into jars and store in freezer.
Melt chocolate and oil; stir in sweetened condensed milk. Mix in flour, vanilla and nuts until consistency of play dough.
Crumble sausage, cook and drain. Cook broccoli according to directions	and drain. Melt cheese and mix everything together. Keep warm in crock-pot.
Mix all ingredients together. Bake at 350° for one hour (or 1 1/2 hr. if in casserole dish).
In a large mixing bowl, cream butter and sugar. Add eggs and beat unti light and fluffy. Add almond extract. Stir in flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Turn mixture into pan. Spoon pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes or until golden and cake tests done.
Beat eggs; add sugar and milk. Mix well; add sifted dry ingredients. Pour into 8-inch pie pan (slightly greased). Bake 30 minutes at 350°. Check with knife blade in center. When knife comes out clean, it is done.
Combine first 5 ingredients in a medium skillet; stir until blended. Add beets to skillet. Bring to a boil over medium heat. Cook 1 minute or until sauce thickens, stirring constantly. Yield: 4 servings.
Mix pretzels, butter and sugar and press into a 9 x 13-inch pan. Bake at 375° for 8 minutes and cool. Mix cream cheese, powdered sugar and Cool Whip. Spread over pretzel crust. Mix water and jello and let set until slightly jelled. Mix in strawberries. Pour over the cream cheese mixture. Cool to set.
Mix all together; bake for 35 minutes at 350°. Serves 12.
Wash Concord grapes and pick from the bunch. Separate pulp from hulls. Cook pulp until seeds can be removed when strained through a colander. Add to grape hulls and cook until tender; cool.
Mix together and pour in a greased and floured pan. Bake at 350° for 30 to 40 minutes or until brown.
Cut rabbit into serving size pieces. Soak overnight in water to which has been added about a tablespoon of baking soda. Remove, wipe dry and shake in a bag with a mixture of flour, salt and pepper. Brown the meat in hot oil. Place on a rack in a roasting pan. Sprinkle with carrots, add 1 cup water and bake at 300° until tender.
Cream Crisco; gradually add sugars, beating until light and fluffy. Add eggs and water, beating well. Combine all dry ingredients, add to creamed mixture and mix well. Stir in peanut butter. Shape into balls; place 3 inches apart on ungreased cookie sheet. Dip a glass bottom in sugar and flatten balls of cookie dough. Bake at 375° for 10 to 12 minutes. Remove to wire racks and cool completely. Yields about 8 dozen cookies.
Boil sugar and milk exactly three minutes and remove from heat. Add the rest of the ingredients and mix well. Drop by teaspoon onto waxed paper. Let cookies set up. Store in airtight container.
Cut top off bell pepper and remove stem and seeds. Put peppers in boiling water about 5 minutes or until they turn lighter in color. This helps to keep the pepper from splitting when stuffed. Spray a large skillet with Pam and saute the onion and the top slice off pepper (chopped). Add meat and cook until red is gone from meat. Add the rice and tomato sauce. Mix well and fill peppers. If there is any stuffing leftover, put it in the baking dish and put peppers on top. Add a few bacon bits on top of each pepper and bake at 350°, covered, about 1 hour. One pepper equals approximately 1 vegetable, 3 meats, 1 starch and 1 fat.