HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken breasts. Debone and cut into chunks. Heat together chicken, peas, celery, soup, milk, onions, celery and chicken broth. Melt butter and mix with stuffing. Line bottom of 9 x 13-inch baking dish with 1/2 stuffing mixture. Pour on chicken mixture, then add Cheddar cheese. Top with the other 1/2 stuffing mixture. Bake 30 to 45 minutes at 375°.
Mix together everything except cracker crumbs and margarine. Melt margarine and stir into cracker crumbs. Spread over vegetable mix. Bake at 350° for 45 minutes or until done.
Mix flour, sugar, oleo and pecans. Press into a 13 x 9-inch pan. Bake at 350° for 30 minutes or until golden brown. Cool.
Mix together the apples and sugar. Combine the oil, nuts, egg and vanilla and add to the apples. Mix and sift together the flour, soda, cinnamon and salt and add to the mixture. Put into greased 8 x 8-inch or 9 x 9-inch pan and bake at 350° for 40 to 45 minutes or until it shrinks from edge of pan. Sift a tablespoon of powdered sugar on top, if desired.
Mash pinto beans; add sugar. Beat eggs and add to mixture. Add coconut, vanilla and pecans; mix well. Pour into 3 unbaked pie crusts and bake in preheated oven 45 minutes to 1 hour at 300°. These pies freeze well.
Spread cheese and chives on slices of ham and roll-up. Put in refrigerator overnight. Slice 1 inch thick and put on tray with toothpick. Very pretty and good.
Pour undrained pineapple into cake pan. Add pie filling. Sprinkle cake mix on top; sprinkle on nuts. Put pats of margarine on top of cake. Bake at 350° for 1 hour.
Combine sugar, vinegar, oil and seasonings in small saucepan; bring to a boil for a second. Pour over slaw. Let set overnight. Keep in a covered dish in refrigerator.
In a mixing bowl, combine melted butter, banana, brown sugar, salt, egg, flour, oats, baking powder, almonds and milk. Beat until well-blended and let sit for 10 minutes or more (it can be stored overnight in refrigerator). Batter will be thicker than normal pancake batter. If too thick, stir in small amount of water.
Dissolve Jell-O in 1 1/4 cups boiling water. Add slightly thawed strawberries. Chill until it begins to thicken. If strawberries are still partly frozen, it will thicken in 10 minutes. Watch closely. Fold in Dream Whip.
Spread rolls on ungreased cookie sheet and cook until brown. Blend cream cheese, Ranch dressing mix and mayonnaise. Spread on cooled crust. Top with remaining ingredients. Chill overnight and cut in squares.
Preheat oven to 450°. Sliver onion, pepper and olives. Crumble cheese; sprinkle 2/3 over bread shells. Top with red pepper, onion and olives. Sprinkle remaining cheese over top.
Put all ingredients in bowl and mix. Bake at 300° for 1 hour.
After mixing your ingredients together, fold in egg whites. Pour everything into a spring-form pan. Bake at 350° for 50 minutes. Refrigerate overnight, put on a plate and sprinkle with powdered sugar.
Cook potatoes until tender. Drain. Peel. Beat softened cream cheese, sour cream and potatoes until light and fluffy (season to taste with garlic salt and chives). Spoon into 2-quart casserole. Brush with softened butter; sprinkle with parsley, bacon bits and paprika. Brown at 350° for 30 minutes (longer if refrigerated ahead of time). Serves 8.
Cream shortening. Add sugar and beat thoroughly. Mix milk and molasses together with shortening and sugar. Add dry ingredients. Beat until smooth. Drop by teaspoonful onto greased cookie sheet. Bake in 350° oven for 10 to 12 minutes. Makes about 4 dozen cookies.
In medium mixing bowl, beat egg white with the cold water until frothy. Add mixed nuts and stir until well combined. In a small mixing bowl, stir together the sugar, lemon peel and ginger root. Pour the sugar mixture over nut mixture. Toss until evenly coated. Spread nuts in single layer in a greased 15 x 10 x 1-inch baking pan. Bake at 300° for 20 minutes. Cool nuts in pan, stirring once.
Brown bacon, hamburger and onion in skillet. Drain well. Add catsup, brown sugar, vinegar, mustard, salt and water to meat mixture. Stir. Drain kidney and baby lima beans and add to mixture. Add pork and beans, do not drain these. Mix well. Put in 2-quart buttered casserole and bake in oven for 1 hour at 350°. Can also be put in a crock-pot.
Brown meats and onion in skillet; drain. Melt cheeses down on Low power in microwave. Combine all. Serve warm in crock-pot with scoop tostados or whatever.
Season chops with salt and pepper.	Cook celery and onion in butter until tender, but not brown. In large bowl combine the bread	crumbs, drained corn, salt,	sage and pepper. Add celery and onion; mix well. Spoon about 1/3 cup of stuffing mixture into each chop. Place stuffed chops in a 15 x 10	x 1-inch baking pan.	Cover with foil. Bake in 350° oven for 45 minutes. Remove foil. Continue baking 30 to 35 minutes more or until meat is tender. Spoon pan juices over meat and sprinkle with paprika.
Mix ingredients. Fill 4 pound coffee cans 1/2 full. Bake at 350° for 1 hour. Cool. Replace lids to keep. May freeze wrapped in foil.
Mix soups, milk and rice. Baste chicken with butter. Lay chicken on soup-rice mixture. Bake in oven at 350° for 1 hour and 15 minutes.
Cook frozen vegetables according to directions on packages. Drain. Combine with other ingredients in buttered 2-quart casserole. Bake, uncovered, at 350° for 40 to 45 minutes. Stir 2 or 3 times while baking. Serves 12.
Prepare pie crust as directed on the box. Refrigerate. Roll chuck strips in the 1/4 cup flour on waxed paper. Melt butter in hot skillet; add chuck and brown on all sides. Arrange strips in a 13 x 9 x 2-inch baking dish. Cover kidney with cold water. Let stand for 30 minutes.
Peel onions and slice thinly (about 5 cups). Put butter in 4-quart pan; melt and add onions and pepper. Saute mixture until onions are golden brown. Sprinkle with flour and stir. Add beef broth and bay leaves and bring to boil, stirring constantly. Reduce heat to low and cook uncovered for 30 to 40 minutes. Pour soup into tureen, casserole or into individual soup bowls. Toast the bread and arrange toast on top of soup; cover with 2 cheeses and place in oven at 425° until cheese melts and serve.
Mix all ingredients, except Cheddar cheese and corn flakes together. Spoon into a 9 x 12-inch pan. Sprinkle with Cheddar cheese, then with corn flakes. Bake 40 minutes at 350°.
Night before: Cook sausage and slice. Grease 9x13 inch pan. Put all ingredients in pan.
Beat eggs. Add all ingredients and mix well. Bake in preheated oven at 350° for 1 hour. Bake in a cast-iron skillet, greased well.
Add salt to water and bring to boil. Add shrimp and reduce heat. Cover and simmer 3 to 5 minutes, depending on size of shrimp. (Shrimp is cooked when opaque in center when tested by cutting in half.) Drain shrimp. Rinse shrimp thoroughly under cold running water.
Mix all ingredients until it is very thick, like concrete that is setting up. Line a cookie sheet with a lightly greased piece of aluminum foil. Pour in the cookie mix. Bake for 30 minutes at 350°. When done, peel off the foil and break into pieces. Refrigerate until use or freeze in packages to suit your needs.
Arrange grapes and cucumber on lettuce in salad bowl. Mix the next five ingredients. Stir into yogurt and spoon over salad. Yields six servings.
Use a big pot. Heat oil and cook chopped onion. Put in the ground beef; let cook until brown. Add garlic salt, oregano, sugar and a couple dashes of pepper. Add the tomatoes, paste and water. Cook slowly for about 3 hours. The sauce should be thick. Stir frequently to prevent scorching. Makes 8 servings.
Heat chocolate pieces, corn syrup and water over low heat, stirring until chocolate is melted and mixture is smooth. Stir in vanilla; chill.
Prepare jello with hot and cold water; let jello reach beginning stage to set. Mix 1/4 cup jello in blender with pears and cream cheese. Blend until smooth. Add remaining jello and blend. Pour into 9 x 13-inch glass casserole dish. This is a real family favorite.
Cook rice, omit butter and cool. Add onions, peppers, olives and drained artichokes.
Soften cream cheese. Stir in soft Cheddar cheese. Add pineapple (with all the juice drained, may have to squeeze juice from pineapple). Add pecans, pepper, onion and salt. Chill overnight.
Combine together hamburger, oil, onion and garlic and fry in skillet. Drain grease. Put in slow cooker along with remaining ingredients. Cook slow all day on low heat.
Combine tuna, onion, pickle, lemon juice and mayonnaise. Let sit until ready. Five minutes before serving, add crushed potato chips and cabbage. Mix and then put more crushed potato chips on top of each serving.
Cook cauliflower. Cut carrots in 1/2-inch slices. Cook until just tender. Mix soup, milk and salt. Pour over vegetables in a casserole dish. Brown crumbs in butter in frypan. Crumble cracker crumbs and butter mixture over top of vegetables. Bake at 350° for 30 minutes.
In a large, shallow bowl, mix together orange juice, orange peel, olive oil, lime juice, ginger, hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in the refrigerator overnight or for at least 3 hours. Sprinkle chicken with salt and pepper and place on prepared grill about 6 inches from heat. Grill, turning, for about 10 minutes or until fork can be inserted in chicken with ease.
Mix together the flour, sugar, baking powder, salt and nutmeg. Add blueberries and stir carefully to coat. In a small bowl, beat eggs. Add milk and margarine. Add to blueberry mixture; stir just until blended. Fill greased muffin pans (or use paper cupcake liners) 2/3 full. Sprinkle with almonds and sugar. Bake 15 to 25 minutes, until pick comes out clean at 400°.
Crumble tamales in saucepan. Add other ingredients. Stir over medium heat until cheese melts. Serve hot with Fritos.
Use a large bowl; beat eggs, then add sugars and butter. Mix well by hand. Add flour, soda, baking powder and vanilla. Stir in oatmeal, nuts and chips. Drop large dollops on Airbake sheet. Bake for 9 to 11 minutes at 375°.
Melt almond bark. Mix all other ingredients together. Pour melted almond bark over ingredients; mix well. Spoon out on wax paper. Let cool.
Pour Velveeta cheese over browned sausage. Stir in ketchup Worcestershire sauce and basil. Spread on party rye bread, approximately 2 loaves; freeze on cookie sheets. Stack and wrap in foil or plastic wrap. Bake at 350° for 10 to 15 minutes.
Pour boiling water over oats. Add oleo and let stand until oleo is melted. Stir in sugar, eggs and sifted dry ingredients. Turn into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Mix all ingredients very well.	Drop by tablespoonful into hot oil and deep fry.
Mix thoroughly (except bacon and tomato sauce) and pour into loaf pan. Cover with 3 strips of bacon and tomato sauce. Bake at 350° for 1 hour.
Prepare rice according to directions, but don't add salt. Cut bacon into 2-inch strips and cook until nearly done. Chop onions, beans and carrots. Add chopped vegetables to nearly done bacon and cook until tender. Add to rice. Add soy sauce to taste.
Lightly grease 9-inch pie pan or use an 8-inch square baking pan. Spread chilies evenly over bottom of pan. Layer cheese evenly. Drizzle eggs evenly over cheese. Bake at 275° for 6 minutes. Cut into small pieces for snacks.
Saute the onion, celery and green pepper in a skillet in a small amount of margarine. Add soups and tomatoes. Debone chicken. Add sauce and cooked spaghetti (cook spaghetti in chicken broth). Add cubed or grated Velveeta cheese. Bake in casserole dish at 350° for 15 minutes or until hot and bubbly. Salt to taste.
Cut avocados in half, remove pits and scoop out pulp with a spoon. Mash pulp with a fork. Add enough picante sauce to taste and consistency. Season with garlic salt, pepper and a dash of Tabasco sauce. Add lime juice. Mix well. Serve immediately with tortilla chips. You can add onions, fresh jalapeno or whatever to your taste and heat tolerance.
Preheat oven to 375°. In large bowl, slowly combine flour, sugar, brown sugar, baking soda, salt, butter, peanut butter, milk, vanilla and egg until stiff dough forms. Shape dough into 1-inch balls and then roll the balls in the extra sugar. Place 2-inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes until golden brown. Immediately top each cookie with Hershey's Kiss, pressing down firmly into the edges of the cookie crack. Remove from the cookie sheet. Makes 48 cookies.
Brown pork in shortening on all sides in skillet. Meanwhile drain pineapple; reserve juice. Combine brown sugar, salt and cornstarch. Stir in pineapple juice, water, vinegar and soy sauce. Remove meat from skillet. Blend cornstarch mixture into pan drippings. Add meat and cook on low heat until meat is tender. Add pineapple, green pepper and onion. Cook for 3 minutes.
Trim crust of bread and roll flat. Mix cheese, onion, bacon and spices. Spread small amount on each slice of bread. Roll around asparagus spear and wrap in plastic wrap. Freeze.
Brown pork in oil in skillet. Drain, if necessary. Place pork in Dutch oven or crock-pot and cover with onion and pepper strips. Combine rest of ingredients and pour over. Cover and cook on low for 6 to 8 hours in crock-pot or 3 to 4 hours on stove, adding water, if necessary. Serve with rice.
Mix cornstarch, sugar and salt. Add milk; stir. Add corn, egg yolks and oleo. Beat egg whites until a peak forms; fold into corn mixture. Pour into 1 1/2-quart casserole. Set in pan of hot water. Bake 1 hour at 350° until knife inserted comes out clean.
Cook and bone chicken. Reserve broth. Mix soup and 3 tablespoons of butter. Set aside.
Preheat oven to 350°. Bake pie crust for 5 minutes. Cook spinach just until thawed. Drain and pat dry. Combine spinach with the rest of the ingredients. Pour mixture into pie crust and bake 30 to 35 minutes, until set firm. Serve as an appetizer or luncheon. Can be served hot or cold. Makes 6 to 8 servings.
Put flour, margarine, powdered sugar and pecans in a large bowl; mix thoroughly using your hands. Pack the mixture into a 1-pound margarine box (it will all fit into the box). Secure with rubber band. Chill until hard. Peel off paper box and cut into 5 pieces, using sharp knife (width of box). Slice each piece into slices approximately 1/4-inch thick. Bake on ungreased cookie sheet for 10 to 12 minutes at 350°. Sprinkle with powdered sugar.
Preheat oven to 325°. Mix all of the ingredients together. Bake in slow oven for 1 hour.
Prepare top and bottom pie crust. Cover fruit with apple juice and add cinnamon. Add enough cornstarch to thicken while fruit is cooking. Remove from heat and let cool. Add Equal and stir well. Pour into pie crust. Cover with top crust. Bake at 400° until crust is golden. Taste just like a "red" pie. Delicious!
In a large, shallow 9 x 13-inch pan or dish, layer ingredients in order listed. Place tortilla chips around the edges of tray or pan. Fast and easy dip for a gathering.
Heat until cheese melts. Place toast on bottom of baking pan. Place turkey on toast. Cover with a layer of tomatoes and a layer of bacon. Then pour cheese sauce over all and broil until hot.
Layer in a large pan: onion slice, pork chops, salt and pepper, brown sugar, water and apples. Toss fat strips in brown sugar and lay on top. Cover with foil. Bake at 250° for 3 hours.
Combine milk and chocolate in pan. Cook until chocolate melts. With electric mixer, mix in crumbs and nuts. Pour into an 8 x 8 x 2-inch pan and refrigerate until firm. Cut into squares.
Drain green beans and lima beans, spread in large shallow casserole dish. Mix salt, mayonnaise, soups, pimentos and onions. Pour mixture over beans and top with grated cheese. Cover cheese with crumbs (dressing mix). Bake at 350° for 45 minutes.
Place chops in 13 x 9-inch pan. Top with sliced onion. Combine remaining ingredients and pour over chops. Bake, uncovered, at 350° for 1 hour.
Put flour in a bowl (more than you need). Make a well in the center of flour. Add eggs and water. Salt. Mix the eggs and water. Keep mixing until you have a stiff dough. Roll out into 14 to 16-inch circles. Dry a while, cut into noodles. Cook in broth. Freezes well.
On a greased cookie sheet spread 2 biscuits per pizza. Form a large circle and build up sides. You might have to grease your hands to make it easier to handle dough. Brown hamburger; drain. Dice onion; drain mushrooms. On each pizza place 2 tablespoons sauce; add meat, cheese and whatever topping desired. Bake 10 to 12 minutes or until brown.
Mix softened cream cheese with green chiles and feta cheese. Pound the chicken breasts as thin as you can. Spread cream cheese mixture and roll the breasts. Wrap bacon around the breasts and secure with a tooth pick. Place in a 9x12 baking dish and bake in a 350 degree oven for 1 hour. Serves 4. After cooking these freeze very well.
Butter 9 x 13-inch shallow baking dish. Mix flour and butter together. Blend in sugar and milk. Pour over fruit (cut in chunks). Bake for 30 to 45 minutes until brown and firm in 350° oven. Top with Cool Whip and serve.
Mix all ingredients together. Pour into a Pyrex dish. Cook in oven at 350° for 60 minutes.
Combine beef, crumbs, onions, egg and seasoning. Shape into small balls. Brown. Stir in soup, water and pickle. Cover and simmer 20 minutes. Yummy!
Melt sugar and corn syrup. Add peanut butter and melt. Put corn flakes in large bowl and add peanut butter mixture. Mix well. Pour onto cookie sheet and flatten. Cool, cut and enjoy!
Combine water, sugar and spices. Bring to a boil. Remove from heat and allow to stand for 1 hour. At the end of the hour, remove spices, if desired. Add fruit juices and wine. Heat to serve. Yields 3 quarts.
Add ingredients in order. Pour in 9-inch pie shells. Makes 2 pies. Cook at 400° for 10 minutes. Turn down to 300° until done.
Mix warm water, yeast and sugar together in large bowl. Let stand for 5 minutes. Add oil, egg and salt. Stir well. Slowly add flour, mixing well. Dough will be sticky. Cover bowl with plastic wrap and store in refrigerator until ready to roll out (at least 3 hours). It will keep about 3 days if refrigerated. Roll out on well floured board. Work in flour to keep from being too sticky to handle. Cut with biscuit cutter; dip cutter in flour. Place rolls on greased cookie sheet and let rise in warm place, about 1 hour or until doubled in size. Bake at 350° for about 12 minutes or until brown. Makes about 2 1/2 dozen medium sized rolls.
Mix softened cream cheese with mayonnaise, Worcestershire sauce, juice, seasoned salt and lemon pepper. In a 9 x 13-inch oven dish, layer cream cheese mix, cocktail sauce and cut shrimp. Top with 3/4 cup chopped green peppers, 9 chopped green onions and 1 cup small sliced black olives and grated Monterey Jack cheese. Chill and serve with crackers.
Dissolve Jell-O in boiling liquid; add sherbet, stirring until melted. Add mandarins, pour into 1 1/2-quart ring mold. Chill until firm. Unmold. Fill center with Ambrosia Fruit Salad.
Drain the soaked beans and add them to the water in a medium saucepan. Bring the water to a boil. Reduce the heat, cover the pan and simmer the beans for 30 minutes. Add the onions, green pepper, garlic, bay leaves, salt, pepper, oregano and thyme. Simmer the ingredients 1 hour longer. Check after 40 minutes and add more water, if necessary. Stir in the vinegar and simmer the beans for another minute. Five minutes before serving the beans, remove the bay leaves. Stir in the pimientos and heat the beans, stirring often to avoid scorching.
Combine first three ingredients in a medium saucepan. Cook over low heat, stirring constantly until sugar dissolves and butter melts. Let cool slightly.
Cream butter and sugar until fluffy. Beat in vanilla and egg. Sift dry ingredients together; add nuts. Gradually add to sugar mixture, beating well after each addition. Shape in long rolls (2-inch diameter) on waxed paper. Chill in refrigerator several hours, overnight or even a week. Slice 1/8 to 1/4-inch thick. Bake on ungreased cookie sheet in 400° oven about 7 minutes. Yields about 6 dozen. On hot days, slice a little thicker. Be sure to return remaining dough to refrigerator while each batch of cookies bake.
Bring rice to boil in 1 cup of water with 1/4 teaspoon salt. Cover and set aside. Core cabbage and boil until leaves are soft. Trim heavy part of leaves and allow to cool. Fry onion in oil; add meat, rice, salt and pepper. Set aside to cool. Add eggs to mixture and mix thoroughly. Fill cabbage leaves with mixture; roll up and place in roaster pan, one next to the other. Mix tomato soup with 3 cans of water. Pour over rolled cabbage. Cover with leftover leaves. Bake in 350° oven for 1 1/2 hours. Delicious!
Cream the cream cheese and sugar together. Add Cool Whip. Pour into 2 graham cracker crusts. Top with blueberry pie filling. Refrigerate about 3 hours.
Sift flour, baking powder and salt together. Combine eggs and sugar, cut chocolate in small pieces; add nuts and fruit and chocolate to flour mixture.
Mix soups, onion mix and water together. Pour over chicken which has been arranged in oblong baking dish. Bake at 350° for 45 to 50 minutes.
In a frying pan, cook onions, celery and green peppers in oil until tender. In a large saucepan or Dutch oven, add these to remaining ingredients and simmer, covered, for several hours until desired thickness is reached. Stir occasionally. Cook, uncovered, for last of period of time to hasten thickening.
Cut meat in strips 3/8 to 1/4-inch cut against the grain for more tender and with the grain for chewy jerky. The meat will cut best when semi-frozen. The thinner the slice; the faster the drying time. Marinate for at least 2 hours. Drain with colander, and then place on trays to dry. Do not overlap strips and turn over at least once during drying process. Dry at 145 degrees for 6 to 10 hours. Its ready when it bends likes a green willow without breaking. Store in airtight container. Refrigerate for long periods of time.
Put eggs in double boiler. Add vinegar and sugar, beating constantly until thick and smooth. Remove from burner. Add butter and cool. When cool, fold in whipped cream and fruit. Turn into mold and put in refrigerator. Let stand 24 hours.
Cut the top half of muffin cups so they are shallower. Melt the chocolate chips in microwave in glass bowl at 50% power for 2 minutes or until melted. Using a teaspoon, spoon a portion of chocolate in the middle of the muffin cup, drawing it up the edges. Repeat with remaining muffin cups. Put in fridge so chocolate hardens. Combine peanut butter, powdered sugar and salt in a medium bowl and put in microwave for 1 minute. Spoon a portion of peanut butter into each of the chocolate-coated cups. Put back in fridge to harden, Re-Melt the rest of the chocolate and spread a layer on top of the peanut butter. Return to fridge to harden. Makes 12 peanut butter cups.
Sprinkle into a 10-inch pie pan (oiled) the zucchini, tomatoes, onions and cheese. Beat milk, Bisquick, eggs, salt and pepper. Pour over vegetables in pan. Bake at 400° for 35 minutes. Serves 6.
Mix well. Put in a large pan. Gently pour tomato juice over the meat loaf and into the pan. Top with ketchup. Cook at 350° in oven for 1 hour or 1 1/2 hours.
Preheat oven to 350°. With electric mixer (not a food processor), whip all ingredients except walnuts and nutmeg until light. Stir in walnuts and put into a buttered casserole. Spread evenly and grate fresh nutmeg over the top. Bake 45 minutes until golden.
Boil potatoes until a fork can be inserted easily. Once potatoes are cooked, split them down the middle. Place the potatoes in a baking pan. While potatoes are cooking, saute broccoli. Once broccoli is finished cooking, spoon broccoli onto the split potatoes. Top with Cheez Whiz. Preheat oven at 325°. Place pan in oven. Let cook approximately 15 to 20 minutes. Before serving sprinkle bacon bits over the top.
Combine yeast, brown sugar, peanuts and salt; add 1 1/2 cups flour to this. Set aside. Heat peanut butter and water to 120° to 130°. Add to mixture and stir until mixed, then add 3 cups flour and stir/mix 2 minutes. Place into lightly greased bowl and allow to rise for 1 hour. With spoon, stir down batter and continue to stir for 30 seconds. Turn into greased loaf pan. Let rise, uncovered, for 30 minutes. Bake at 350° for 45 to 50 minutes.