HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken breasts in water (with about 4 chicken bouillon cubes) until tender. (I use boneless or split breasts with skin removed.) Take chicken out of broth and cool enough to take off bone and cut into bite-sized pieces (don't add to broth yet). Add the chicken broth. Cut small the celery, carrots and onion. Add to broth and cook until tender. Add parsley flakes. Add the noodles to boiling broth and cook until tender (about 20 minutes). Add the chicken soup and cut up chicken.* Salt and pepper to taste.
Add milk to pudding mix; beat until turning. Add Cool Whip. Place graham crackers in bottom of a 9 x 12-inch pan. Pour half of pudding mix over. Place graham crackers on top to form another layer. Pour remaining pudding. Top with graham crackers. Seal with icing. Refrigerate for 6 hours.
Cook in double boiler until thickened. When cooled, add cream, if used. Use over fruit. Good with bananas, apples, pineapple, grapes, kiwi and nuts.
Crush Oreos. Melt margarine. Combine and cover bottom of 9 x 13-inch rectangular pan. Press softened ice cream into pan. Cover with Cool Whip. Drizzle with chocolate topping and sprinkle with nuts. Freeze. Set out 3 to 5 minutes before serving. Cut in squares.
Chop all vegetables very small and mix together. Make 1 large or 2 small Vegetable Balls. Roll in crushed pecans.
Dissolve yeast in water; cool milk and add it with egg, salt and sugar, then add flour. Mix and knead; let rise until double in size. Roll out in circles. Brush with melted oleo. Cut in pre-shaped wedges. Roll to desired shapes. Brush with oleo; let rise. Bake 15 minutes at 350°.
Melt butter in pan. Mix sugar, flour and milk together. Pour in pan over melted butter; do not mix together. Lay fruit on top. Bake at 350° for 30 minutes or until golden brown. During the cooking process, the fruit goes to the bottom and crust rises to the top.
Melt bark in oven at 200° or in a double boiler. Stir in peanut butter, Rice Krispies and marshmallows. Drop on wax paper until dry.
Preheat oven to 350°. In a large bowl, combine potatoes, soup mix and cream cheese. Add eggs. Turn into buttered 1 1/2-quart baking dish. Dot with 1 tablespoon of margarine. Bake 30 minutes or until heated through. Serves 8.
Cube bread and put in bottom of greased 9 x 14-inch casserole dish. Break up sausage; fry, drain and crumble over bread. Beat eggs and add other ingredients; pour into dish. Sprinkle cheese on top. Refrigerate overnight. Next morning for quick breakfast, bake at 350° for 45 minutes.
Brown ground beef in Dutch oven over medium heat. Add onions, carrots, celery and garlic; cook 10 to 12 minutes until vegetables are softened. Add chicken broth, tomatoes, Worcestershire sauce, red pepper sauce and pepper; bring to boil. Reduce heat; cover and simmer 15 minutes. Meanwhile, melt butter or margarine in small saucepan. Stir in flour. Cook over medium-high heat, stirring until deep brown. Whisk into soup; cover and simmer 15 minutes more. Makes 11 cups.
Cook sweet potatoes until almost tender. Peel. Cut into halves lengthwise and arrange in well-greased shallow baking pan. Melt butter or margarine in saucepan. Blend in cornstarch and salt. Add orange juice, a little at a time, stirring constantly. Add honey. Bring to a boil, stirring constantly. Pour sauce over potatoes and bake in a moderate oven at 325° for 25 to 30 minutes. Serves 6.
Prepare potatoes as directed except use 2-quart casserole. Stir in peas and carrots and tuna. Bake at 400° for 30 minutes. Stir. Combine bread crumbs, cheese and butter. Sprinkle over casserole and return to oven. Bake 25 to 35 minutes longer until tender.
Melt oleo in skillet, add chopped onion. Saute until tender, not browned. Pour into a 2-quart flat casserole. Stir in the rice, mushrooms and consomme, mixing well. Cover tightly with foil, airtight. Bake at 350° for 1 hour.
Brown beef and onion in margarine. Add sugar, salt and tomato sauce. Cover and cook for 20 minutes. Mix 3 ounces of cream cheese and 1 cup sour cream together.
Season chicken with salt, pepper and paprika. Brown pieces in butter in frying pan. Place chicken pieces in microwave casserole. Brown onion rings in frypan used for chicken. Place onion slices on top of chicken; add mushrooms and juice. Sprinkle tarragon over chicken. Cook on High for 10 minutes. Let rest for 2 minutes. Turn dish. Cook 5 minutes more on High. Turn dish again; cook for 5 minutes on High.
Mix butter and eggs thoroughly. Add buttermilk and sifted dry ingredients. Stir until smooth. Roll out on a lightly floured board to 1/2-inch thickness. Let set for 20 minutes. Cut with a floured 2 1/2-inch doughnut cutter. Drop into a kettle of hot oil. Turn when they rise to surface, then turn again when they brown. Drain on an absorbent cloth or paper towels. Cool. Dust with either powdered sugar or cinnamon/sugar.
Brown meat in large heavy pan; pour off fat. Add soup mix and 1/2 cup water. Cover; cook over low heat for 3 hours or until tender. Stir occasionally. Remove meat from pan. Gradually blend remaining water into flour; slowly stir into gravy. Cook, stirring until thickened. Yield: 4 to 6 servings.
Chop first 4 ingredients fine. Add bacon bits to taste. Pour 1/4 bottle Viva Italian salad dressing over this or to taste.
In a large bowl, beat cream cheese, sugar, eggs and vanilla until smooth. Line muffin pan with paper liners. Place 1 vanilla wafer in each liner. Fill 3/4 full with mixture. Bake at 375° for 10 minutes (will not be brown). Cool. Cover with cherry or blueberry filling. Chill. Remove paper liners before serving. Makes 2 dozen.
Cook lima beans moderately (do not overcook). Drain and add 1 stick of margarine while beans are still hot. Add remaining ingredients; top with crushed Ritz crackers and dabs of butter. Bake for about 20 minutes, but do not overcook.
Slice the apples and place in a 9 x 13-inch pan. Mix the flour, sugar, salt, baking powder and beaten eggs with a fork. Spread mixture over the apples. Drizzle the melted oleo over all. Sprinkle with the cinnamon and bake at 350° for 40 minutes. Delicious with ice cream or whipped cream on top.
Place cabbage in bottom of bowl. Layer 3-bean salad on cabbage. Top with chopped vegetables. Add seasonings as desired (salt, pepper, celery seed). Pour reserved liquid marinade over all. Add additional vinaigrette if necessary. Refrigerate for 2-4 hours.
Take cucumbers, onions and salt; put in a large bowl in water. Let stand for 2 hours. In gallon jar, mix sugar, vinegar and celery seed. Shake well together, then pack cucumber mixture in jar.
Cream the sugars, shortening and eggs. Sift flour with next 3 ingredients. Add to creamed ingredients, mixing well. Fold in oatmeal, corn flakes, nuts and vanilla. Drop by tablespoon onto greased cookie sheet. Bake 8 minutes at 425°. Makes 4 dozen large cookies.
Distribute bread pieces evenly over bottom of baking dish. Mix eggs with 1 1/2 cup milk and spices; pour over bread and let stand. Meanwhile brown and drain sausage. Spread meat over bread. Combine soup, 1/2 cup milk and cheese; spread over sausage. Bake at 350° for about 45 minutes or until brown. Let stand for 5 minutes.
Place 6 pieces of sponge in shallow bowl. Place a few pieces of clay pot in bowl. Put a drop of food coloring on various pieces.
Dip chicken into beaten egg and water, then dredge through bread crumbs. Let sit to set the coating.
Blend all ingredients in large mixing bowl. Pour filling into pie shell. Chill and serve.
Thaw bread dough (can be put in refrigerator overnight) and place in greased 15 x 10 x 1-inch baking pan. Spread dough in pan. Spread pie filling over dough. In a bowl, mix butter, flour and sugar until crumbly. Sprinkle over filling. Bake at 375° for 25 to 30 minutes. Yield: 24 servings.
Cut onion into slices and put into mixture of sugar, water, vinegar, salt and dried dill seed. Let set at least 5 hours before serving.
Mix to stiff batter with sweet milk. Drop by spoonfuls into hot, deep fat and fry. Serve with fish.
Preheat oven to 350°. Grease a square pan, 8 x 8 x 2. Sift together flour, sugar, baking powder and salt. Stir in milk, nuts and dates. Spread evenly in prepared pan. Mix water, orange juice, brown sugar and butter in a saucepan. Bring to boil, stirring to blend. Pour over batter in pan. Do not stir. Bake 50 to 55 minutes. Delicious served warm with sauce side up and topped with Cool Whip.
Open can of salmon. Take bones out of salmon. Add eggs, cracker and onion; mix well. Make salmon into patties. Fry in skillet with small amount of oil. Fry until patties are golden brown. Makes 6 to 8 patties.
Mix all ingredients and pour into tube pan and bake at 350° for 1 hour.
Lightly brown onion rings. Place fillets in greased baking pan, on top of onion rings and butter. Mix lemon juice and eggs together; pour over fish. Sprinkle with salt and paprika. Bake for 8 to 10 minutes in a 400° oven. Do not turn over; eat and enjoy!
Drain pineapple and mandarin oranges. Mix fruit with dry jello. Add mixture to cottage cheese and Cool Whip. Mix well. Refrigerate.
Put all ingredients in blender and blend 2 minutes at low speed. Use 9-inch pie plate and grease with margarine and sprinkle with flour. Pour batter into pie plate. Make sure oven rack is in middle slot. This pie makes its own crust and the coconut comes to the top and browns. Serve hot with whipped cream or cold. Turn off heat and cool in oven 5 minutes. Bake at 350° for 45 to 50 minutes.
Beat eggs. Add milk, margarine and flavoring. Mix sugar and flour together, then add to mixture and blend well. Pour into 2 greased and floured pie pans.
Mix the first 2 ingredients and let stand for 20 to 30 minutes. Beat eggs slightly; beat in oil and vanilla. Add apple mixture and dry ingredients alternately. Bake in a 13 x 9 x 2-inch pan at 350° (preheated) for 30 to 40 minutes. For bars, bake in larger pan. When cooled, top with following frosting.
Mix thoroughly shortening, peanut butter, sugar, brown sugar and egg. Blend in flour, soda, baking powder and salt. Cover and chill. Heat oven to 375°. Shape dough into 1-inch balls. Place 3-inches apart on lightly greased baking sheet. With fork, dipped in flour, flatten in crisscross pattern to 2-inches. Bake 10 to 12 minutes or until set, but not hard. Makes about 3 dozen cookies, if using self-rising flour, omit soda, baking powder and salt.
Pour half the cake batter into prepared 13 x 9-inch pan. Bake at 350° for 15 minutes.
Melt the butter or margarine; stir in salt, mustard, paprika, water, juice and Tabasco sauce. Makes about 1/3 cup.
Place all ingredients in crock-pot; cook until meat is very tender. Serve inside flour tortilla, or eat as stew.
Boil potatoes in their skins until tender. Drain well, peel and break up into small chunks with a wooden spoon. In a skillet, saute onions and bacon until browned. Remove from heat and stir in the remaining ingredients. Pour over warm potatoes. Mix well and serve. Makes 8 servings.
Spread dough over your lightly greased pizza pan and bake until light brown according to directions on package. While dough is baking, prepare glaze. Mix cream cheese, sugar and vanilla. Mix and spread over cooled cookie dough. Now get your favorite fruit mixtures such as sliced kiwi, strawberry, peaches, fruit cocktail, bananas or any fruit your family likes and arrange on top of the cream cheese. Put glaze over top of fruit and refrigerate 2 hours before serving.
Melt butter; add garlic and saute. Beat egg with whipping cream and add. Whisk until well mixed. Add the rest of the ingredients, sour cream last. Do not boil. Can add cooked shrimp, scallops, etc. Cook fettuccini and pour sauce over.
Brown the hamburger. Drain the grease, then put the Italian tomato soup and brown sugar and chili powder. Cook until hot. Taste to see if you need more seasoning. Then turn the heat down to low and put the cheese on top. Cover and let the cheese melt. Then put on the buns.
Layer in a 9 x 13-inch pan the lettuce, cucumber, onion, sliced boiled eggs, green pepper and slightly cooked peas. Mix together mayonnaise, sour cream and original Hidden Valley Ranch dressing and put over other layers. Sprinkle with bacon bits. Refrigerate 24 hours before serving.
Preheat oven to 250°. Beat egg whites until foamy. Gradually add sugar and vinegar, beating until stiff. Stir in vanilla, coconut and chocolate chips. Drop by teaspoonful onto lightly greased baking sheet. Bake 35 to 40 minutes or until tops are firm and very lightly browned. Makes 5 dozen cookies.
Lay deboned chicken on the bottom of a casserole dish. Dice eggs and put on top. Salt and pepper to taste. Mix soup mix and chicken broth and pour on top of chicken and eggs. Mix flour, milk and butter and pour on top. Bake, uncovered, for about an hour.
Work flour, sugar and margarine together into coarse crumbs. Reserve 1 1/2 cups of crumbs. Mix molasses, boiling water and soda; combine with remaining crumbs. Mix well. Batter will be thin. Pour into greased and floured sheet cake pan. Sprinkle the 1 1/2 cups of reserved crumbs over the top of the cake. Bake at 350° for 45 minutes.
Chop onions very fine. Combine eggs, oil and salt; beat and then add other ingredients. Bake at 375° for 45 minutes.
Cook and mash sweet potatoes. Mix flour, sugar and cinnamon together. Stir well. Add oil and eggs; stir in sweet potatoes, raisins, chopped nuts and vanilla.	Lightly grease muffin pans, filling about 1/2 full. Bake approximately 30 minutes for regular size muffins or 12 to 15 minutes for mini-muffin pans at 375°. Do not overbake.
Break spaghetti into pieces and cook in salted water until tender. Drain. Put tuna, pimento, green pepper and chopped onion in casserole. Mix water and soup and add to tuna mixture. Add 3/4 cup cheese, the spaghetti and season to taste. Toss lightly until well mixed and coated with sauces. Sprinkle with remaining cheese. Bake in a moderate oven (350°) for about 45 minutes.
Place apricots, pineapple, lemon juice and sugar in blender; blend and put in pan. Bring to boil. Add jello. Put aside and cool. When cool, add cheese. Place in refrigerator until liverly. Take out and whip. Add Cool Whip and pecans.
Combine Cool Whip and sweetened milk in large bowl. Refrigerate 1 hour. Add remaining ingredients. Stir well and refrigerate overnight. Do not attempt to mold.
Brown meat; drain. Add onion; cook until tender. Stir in soup, milk and seasonings. In a 1 1/2-quart casserole, layer half of the noodles, meat and cheese. Repeat layers of noodles and meat. Bake at 350° for 20 minutes. Top with remaining cheese. Continue baking until melted.
Combine egg and vanilla. Add bread. Allow to absorb as much egg as possible. Place in heated nonstick skillet that has been sprayed with cooking spray. Cook until brown.
Mix all ingredients together; knead a little like bread. Put into greased pan. Bake at 350° for 1 hour or longer, if necessary.
Preheat oven to 350°. Grease 13 x 9-inch pan. Combine cake mix, melted margarine and 1/3 cup milk. Press half of mixture in pan and bake 6 minutes. Set aside to cool. Melt 1/3 cup milk and caramels over low heat, stirring until smooth. Sprinkle chocolate chips and 1 cup nuts over cake. Spread caramels over chips and nuts. Drop remainder of cake mixture on caramels. Sprinkle with remaining nuts. Bake 20 minutes.
Beat oil, eggs and squash together. Sift next 6 ingredients together; stir in pudding mixture and add nuts. Add to pumpkin mixture; mix until well moistened. Place batter in well-greased 8 1/2 x 4 1/2-inch loaf pans. Bake in preheated 350° oven for 1 hour or until bread tests done.
Preheat oven to 350°. Combine sugars, shortening, eggs and vanilla in a large bowl. Beat with mixer at medium speed until well blended. Combine 1 1/2 cups flour with baking soda and salt. Stir into creamed mixture with a spoon. Stir in oats and hazelnuts. Toss apricots with remaining 1 tablespoon flour. Stir into dough. Stir in vanilla milk chips.
Heat oil (2-3 inches) in deep fryer. Fry wings, 4-6 at a time, turning occasionally, until golden brown and done, 8-10 minutes. Drain. Keep warm in 275°F oven while frying remaining wings.
Prepare jello according to package directions except substitute buttermilk for cold water. Stir in remaining ingredients and chill in refrigerator until firm.
Mix together to make crust. Bake at 300° to 325° for about 15 to 20 minutes. Let cool.
Drain all the fruit. Cut pineapple slices in halves, also peaches if they are extra large. Arrange fruit in alternate layers in large, medium-deep casserole dish.
Fry hamburger well and drain. Mix all ingredients together. Bake 40 minutes at 350°. Remove from oven and sprinkle with 1 cup Mozzarella cheese. Bake another 30 minutes. Makes large casserole.
Saute first 4 ingredients in a large saucepan until onions become transparent. Add next 6 ingredients and heat to a boil. Reduce heat and simmer 30 minutes. Add cilantro and simmer 5 minutes. To serve, place 2 tablespoons crumbled chips in individual bowls. Ladle in soup and top with a heaping tablespoon Monterey Jack cheese.
Cream sugar and butter in a bowl. Beat eggs, then add eggs, milk and molasses. Sift flour, soda and ginger into mixture and beat well. Bake in shallow greased pan in moderate oven (350°) for 45 minutes.
Beat eggs. Blend in sour cream, oil and corn. Blend cornmeal, salt and baking powder. Add to first mixture. Blend well and pour into oiled 8-inch square pan. Bake in 375° oven 30 to 45 minutes.
Beat eggs and sugar until light at high speed. Add fruit cocktail and juice, flour, salt, soda and vanilla. Beat at medium speed. Spread on large cookie sheet. Batter will be thin. Sprinkle with nuts and coconut. Bake at 350° for 30 to 35 minutes. Cool slightly.
Cut pancetta or bacon into 1/4-inch strips. Lightly crush garlic. In a saucepan, cook garlic in oil and margarine until garlic turns deep gold. (Discard garlic.) Add bacon and cook until it begins to crisp. Add wine and boil 2 minutes. Remove from heat. In large serving bowl, lightly beat eggs. Stir in grated cheeses, 1/8 teaspoon pepper and parsley. Cook spaghetti in boiling water with 2 or 3 tablespoons salt until just done (firm to the bite). Drain. Add to serving bowl and toss well. Reheat bacon quickly over high heat and pour entire contents of pan over the spaghetti. Toss again and serve immediately. Yields 4 servings.
Combine all ingredients in saucepan, then cook for 1 hour, stirring often. Put in jars and seal.
Heat sugar, 1/3 cup water and cream of tartar in small saucepan to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat. Cool to lukewarm. Pare mango. Remove pit. Place mango in blender and puree until smooth. Place in medium size bowl. Stir in sugar syrup, lime juice and peel into pureed mango. Fold in whipped cream. Freeze ice cream in ice cream maker according to manufacturer's directions. Makes about 1 1/2 quarts.
Brown meat; drain. Add taco seasoning and mix well. Add beans, tomato sauce and 1 can water. Let simmer for 30 minutes.
Mix dry ingredients. Beat liquids and mix together. Chill 1 hour, then roll out. Bake at 350° for 8 to 10 minutes.
Mix all ingredients except for the cheese and sour cream. After this is well blended, add sour cream. Pour into Pyrex dish and bake at 350° for 35 minutes. Spread cheese on top and bake 10 more minutes.
Puree bananas in blender; combine bananas, egg whites, brown sugar and peanut butter in a bowl and beat until well blended. Combine flour, oats, baking powder, baking soda and salt, then add to banana mixture. Mix just until moistened and pour into a 9 x 5-inch loaf pan which has been coated with cooking spray. Let stand for 15 minutes, then bake at 350° for 40 to 55 minutes or until toothpick inserted in center comes out clean. Turn out on rack and cool completely before slicing.
Brown meat and onions in skillet; drain. Add soups and sour cream. Mix well. Place in casserole dish. Cut the 10 biscuits in halves and place on top of meat mixture. Bake at 350° until biscuits are brown.
Spray Bundt pan or 2 loaf pans with Pam. Put rolls in pan in layers. May add raisins, if desired. Bring to boil the butter, brown sugar and pudding mix. Pour over rolls. Let set overnight in refrigerator to rise. Bake at 350° for 30 minutes.
Peel core and mash avocado, add mix according to package, add tomatoes. Cool for 2 hours serve and enjoy.
Mix ingredients, brush top of chicken with 1/2 of the salad dressing mixture. Place chicken on grill. Grill for 15 to 20 minutes, brush with remaining mixture and turn. Continue grilling 15 to 20 minutes more or until chicken is done.
You will need a table-top Mixmaster and a 10-inch spring-form pan.
Combine jello, sugar and water in small saucepan. Bring to a boil, stirring to dissolve. Remove from heat and stir in fruit and baby food. Set aside to cool. Beat milk and cream cheese until smooth. Then beat in jello mixture. Fold in pecans. Pour in mold and refrigerate until firm.
Preheat oven to 400°. Combine vinegar, margarine and pepper in a small pan. Heat until margarine melts. Brush sauce over the roast. Roast 1 hour, basting every 15 minutes with additional sauce. Reduce heat to 250° and continue roasting until meat reaches an interior temperature of 160°. Let sit 20 minutes before carving.
In a large kettle, brown the beef. Add all the remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 1 hour. This can be frozen. Makes 3 1/2 quarts.
Peel and core the apples. Dice the apples and drop pieces into cold water acidulated with 1 tablespoon lemon juice. Combine the cooked chicken and celery. Drain and add apples. Add the minced onion, chopped fresh dill and tarragon or sweet basil. Add pecans. Combine the cream (whipped), Miracle Whip, pepper, salt and lemon juice. Pour over the salad and toss lightly. Correct seasoning with salt to taste. Chill until ready to serve.
Combine peanut butter and sugar; mix well. Stir in egg and vanilla. Roll dough in 3/4-inch balls. Place on ungreased cookie sheet. Flatten with a floured fork. Bake at 350° for 10 minutes. Allow to cool.
Brown meat and onion in skillet. Add garlic salt, soup, water and chili powder. Let simmer. Grease a baking dish and break uncooked spaghetti into smaller pieces and spread evenly in dish. Pour hamburger mixture over spaghetti. Stir to blend; cover with foil and bake 30 minutes at 350° without stirring. Remove foil and add cheese (leave a little for the top). Stir and put rest on top. Heat another few minutes to melt cheese.
Mix all together; let rise 2 times before rolling out. Make as you like for sweet rolls with butter, brown sugar, nuts, etc. Let rise a little while. Bake at 350° for about 20 minutes.
Brown hamburg, onion, Romano cheese, garlic, salt, pepper and olive oil. While browning, defrost spinach in microwave. Squeeze out water. Add to ingredients in browning skillet. Saute until well mixed. Place Boboli on cookie sheet. Put all ingredients on top. Add second Boboli and bake for 25 minutes until crispy to touch. Good as main dish or appetizer.
Combine first 7 ingredients and bake at 350° for 1 hour. Layer green beans on top. Bake at 350° for 1/2 hour. Add fresh tomatoes on top and bake 1/2 hour more.
Combine first 9 ingredients together. Wrap in lumpia wrapper. Grease steamer and steam for 10 minutes. Rub with egg whites and sprinkle with sesame seeds. Cool. Deep fry until golden brown.
Tear corned beef apart with a fork. Add all ingredients. Beat until smooth with mixer and spread on bread. Good toasted in oven and served with pickle strips.
Bake cake as directed on package. Makes 2 layers and split. Mix sugar and sour cream. Add Cool Whip; spread icing between layers and on top. Cover with coconut. You may mix coconut in icing.
Roll chicken in flour, salt and pepper. Brown in margarine for 15 minutes. Add soup and milk. Add 1/3 can of chow mein noodles and 1/2 cup of cashews. Pour into baking dish and top with rest of noodles and cashews. Bake at 350° for 10 to 15 minutes. Serve over rice, if desired.
Mix ingredients and marinate meat in it for 12 hours. Put meat on a rack in a shallow baking dish. Heat oven to 150° and bake meat for 10 to 12 hours, until dry.
In microwave, melt butter, chips and peanut butter; stir. Add cereal. Pour into large Ziploc bag containing sugar; shake.