HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken in crock-pot until tender; reserve broth. Combine vegetables, half cup of broth, soups and vegetables. Chop chicken and line bottom of 9 x 13-inch casserole. Pour soup mixture over chicken. Combine self-rising flour, milk, margarine, pepper and salt. Pour over chicken and bake at 350° for 45 minutes.
Process in blender until smooth. Makes 1 1/4 cups sweetened condensed milk (1 can).
Cook chicken until done. Remove from bone. Make sauce of pepper, onion, tomatoes, mushrooms, almonds, raisin, thyme, curry powder and salt to taste. Add chicken and let simmer on stove or in casserole for 1 hour. Sauce should be thin. Serve over hot rice. Garnish with raisins and slivered almonds.
Beat together brown sugar, shortening and egg. Then mix the vanilla, cocoa, soda and hot water. Add to the first mixture. Now mix the flour and salt. Add to mixture. Then add milk. (Add nuts if you like or spread nuts on top of the frosting of chocolate powdered sugar.) Pour into 10 x 15-inch greased and floured cookie sheet. Bake at 350° for 20 minutes.
Cut bacon in half. Wrap around shrimp and secure with toothpicks. Place in 9 x 13-inch baking dish. Pour teriyaki sauce over shrimp. Cover and refrigerate 1 hour. Bake at 400°, uncovered, for 20 to 25 minutes or until the bacon is crisp.
Mix all ingredients except vanilla. Cook, stirring constantly, until mixture boils. Stir occasionally thereafter to see that it doesn't burn until it reaches 238° (soft-ball stage). Remove from fire and cool. Add vanilla and beat until fudge is thick and surface begins to dull. Pour into pan oiled with butter. Cut into squares.
Cream shortening, sugar and eggs. Make a paste with the coloring and cocoa and add to mixture. Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar and don't beat hard just blend well. Bake at 350° for 25 to 30 minutes.
Heat oven to 375°. Thoroughly grease 2 baking sheets. In large bowl, beat sugar, oil, eggs and vanilla until well combined. Stir in oats, flour, salt, soda and cinnamon until well combined. Stir in raisins. Place dough on cookie sheets. Bake cookies 12 to 15 minutes or until brown. Cool. Store in airtight containers.
Sift flour. Cream butter, Crisco and sugar together. Add egg to vanilla and milk. Mix well. Drop on cookie sheet. Cook at 375° for 10 to 12 minutes.
Mix all together. Spray cookie sheet with nonstick spray. Drop by teaspoonful. Bake at 350° for 12 minutes or until firm to touch.
Cover fowl with water and simmer until tender (about 2 to 3 hours). Remove chicken; add water to broth (amount you wish) for amount you would like to have. Add carrots, celery, tomato paste and cinnamon. Cook until rice is tender. Add pieces of chicken to soup. Salt and pepper to taste.
Preheat oven to 425°. Lightly grease 13 x 9-inch casserole dish. Brown sausage; pour into colander and rinse with hot water for 1 minute. Drain well. Place crescent rolls in prepared dish and spread to cover bottom. Press perforations to seal together. Sprinkle cheese over sausage. Mix eggs and milk together until well blended. Pour mixture over cheese. Bake for 15 to 20 minutes or until set. Let stand for 5 minutes before cutting into squares. Serve hot. Serves 6 to 8.
Melt paraffin on low heat; add chocolate bits and melt. In mixing bowl combine crumbs, powdered sugar, peanut butter and melted oleo. Mix well. Roll into small balls and place on cookie sheet that has been lined with wax paper. Insert toothpick into ball and dip into chocolate. Place back on wax paper to dry.
Using a very small ice cream scoop, dip half of ice cream into tiny scoops. Hold in freezer. In large bowl or kettle, beat remaining ice cream with chilled juices. Pour into punch bowl. Add chilled sparkling water. Float small scoops of ice cream over top. Makes 50 punch cup servings.
Wash asparagus. Break off woody ends and discard. Cut stalks in 1/2-inch pieces. Drop into boiling water. Add the 1 teaspoon salt and cook until just tender. Mash the cooked asparagus in its liquid.
Dissolve sugar in boiling water. Stir in orange juice, lemon juice, pineapple juice and strawberries. Pour into large plastic container and freeze. Remove from freezer 1 to 2 hours before serving. Add lemon-lime soda. Stir until slushy. Makes 6 quarts.
Cook broccoli, drain and mix all other ingredients. Bake 35 minutes at 350°.
Grease a large baking sheet with margarine. Combine sugar and corn syrup in bowl. Microwave 4 minutes on High. Stir in peanuts and cook 2 minutes on High. Stir and cook on High 2 more minutes. Add margarine; stir and cook 50 seconds on High. Remove from microwave; beat in soda with a wooden spoon. Pour onto buttered sheet and spread. Let cand cool, then break with a spoon.
Cook, drain and mash potatoes until smooth. Add softened cream cheese and sour cream. Mix in salt, pepper and garlic salt. Place in a 9 x 12-inch greased baking dish. Dot with butter. Bake for 30 minutes at 350°.
Spread beans on bottom of oblong glass baking dish and microwave until hot. Spread picante sauce over beans and sprinkle with cheese; microwave until cheese melts. Sprinkle onions, tomatoes and olives over top. If desired, put spoons of sour cream dotted over top. Serve with chips.
Place cumin seed in a pie pan and toast in a 375° oven for 10 minutes. Remove and set aside. Heat a 6-quart kettle and saute the bacon until clear. Add the diced meat and brown over high heat along with the onions, garlic and jalapenos. When the meat is brown and the onion clear, add the remaining ingredients. Crush the tomatoes and add along with the juice. Simmer for 1 hour and add any additional seasoning.
Beat first 4 ingredients 2 or 3 minutes. Fold in (with beater on fold) mandarin oranges with juice. Bake in 9x13-inch pan at 350° for 25 to 30 minutes. Cool completely.
Cut potatoes into crosswise slices 1/8-inch thick. Sprinkle with garlic salt lightly. Add 2 tablespoons butter and bake in a tightly covered dish for 1 1/2 hours at 350°. No water required.
Brown onion and ground beef; drain grease. Layer in a 9 x 13-inch dish: first put frozen Tater Tots, then one can of soup, spread ground beef and onions, add another layer of soup, sprinkle corn over that and then spread last 2 cans of soup. Sprinkle with bread crumbs or paprika, if desired.
Mix the first 4 ingredients. Open the cans of biscuits and roll in this melted mixture. Stand biscuits on their sides in loaf pan, forming 2 rows the length of the pan. Bake at 425° for 15 to 20 minutes. This is especially handy when you need bread to go with your spaghetti and you forgot to get some at the store!
Brown ground beef and onions. Add tomatoes; simmer 10 to 15 minutes. Add taco mix, buttermilk dressing, pinto beans, pinto beans with jalapenos and corn. Cook for 10 to 15 minutes and simmer.
Cook squash whole in 2 quarts water on medium heat until tender. Mix package of stuffing in melted margarine. Pour 1/2 of stuffing mixture in bottom of casserole dish. Pour squash (sliced) on top (mixed with remaining ingredients). Pour remaining stuffing mix on top. Bake at 350° for 30 minutes.
Mix all together and cook at 325° for 30 minutes. Top with whipped cream.
Combine in a bowl the berries, lemon juice and water. Add sugar, salt, flour and cinnamon. Mix well. Pour into unbaked pie shell and place crust on top. Bake at 425° for about 35 minutes or until golden brown. If you have too much filling, bake extra in a small ovenproof dish and use for making fried pies.
Put in bowl in layers cucumbers, onion and green pepper and salt each layer. Let stand for 1 hour. Drain. Rinse and drain for 1 hour. Heat to boiling: sugar, white vinegar and mustard seed. Pour over sliced cukes and put in refrigerator in a glass jar (keep a long time). Must be kept in refrigerator.
Tear lettuce in a large bowl. Add onion, peas, cheese and eggs. A few minutes before serving, add ground beef and coleslaw dressing.
Preheat oven to 375°. Spray 8 x 9-inch baking dish with vegetable oil. Lay the slices of bread in the baking dish in 2 rows overlapping them like shingles.
Sift together dry ingredients into an ungreased 13 inch x 9 inch pan. Make three wells in dry mix. In well #1, put vanilla. In well #2, put vinegar. In well #3, put oil. Pour water over mix and stir well with a spoon. Bake at 350 degrees for 30 minutes or until done. Cool completely and frost cake with Poor Man's Icing.
In large bowl, combine cake mix, pudding mix, oil and eggs. Beat on medium speed for 1 minute. Gradually beat in soda. Pour in greased 13 x 9 x 2 baking dish. Bake at 350° for 35 to 40 minutes or until cake springs back when touched in center. Combine confectioners sugar and lemon juice until smooth. Carefully pour over warm cake. Cool. Makes 12 servings.
Mix all the ingredients and place in crock-pot. Cook on low for 1 1/2 hours; stir occasionally.
Combine and mix well the eggs, sweet potatoes, vanilla, sugar, milk and butter. Spread in baking dish. Mix brown sugar, butter, flour and chopped pecans. Mix and crumble over top of sweet potatoes. Bake at 350° for 30 minutes.
Soften oleo and add other ingredients. Roll in small balls and place on ungreased cookie sheet. Flatten with fork and bake 10 to 12 minutes at 350°.
Combine the ground beef, onion, celery and green pepper in a large pot and cook, stirring until beef is partially done. Drain. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 40 minutes or until cabbage is done.
Brown hamburger and onions together, add to the cooked macaroni, add tomatoes and cook for 1/2 hour on low. Serve with salad and breadsticks. (You can add cheese if you like.) Makes enough for 4 - 6 people. DELICIOUS.
Mix ingredients well. Shape into loaf. Bake at 350° for 1 hour.
Combine one stick of melted butter, box chopped dates and sugar. Stir over low heat until gooey. Add nuts, vanilla and rice krispies. Roll into small balls and roll the balls in powdered sugar.
Cut cabbage up; cook until tender in boiling salt water. Drain. Melt the butter in saucepan over low heat. Blend in flour, salt and dash of pepper. Add milk. Cook until mixture thickens, stirring constantly. Add cheese; stir until cheese melts. Place the cabbage in a greased baking dish. Layer the cabbage and cheese sauce. Cover with buttered bread cubes. Bake at 350° for 30 minutes, or until bread crumbs are browned.
Mix and pour in unbaked pie shell and cover with crust. Bake at 350° for 1 hour on bottom rack.
Mix 2 cups cherries and 2 cups sugar and bring to a boil. Then add 2 cups sugar and 2 cups cherries. Boil for 20 minutes. Pack in jars and seal.
Mix together cake ingredients. Mix well. Bake at 350° in a 9 x 13-inch pan for 30 minutes.
Cook sausage and drain well. Cut into 1/2-inch pieces. Melt butter and saute onion. Add water, bouillon cubes, tomatoes, green pepper, oregano, basil and black pepper. Bring to a full boil. Add sausage, zucchini, linguine and Parmesan cheese. Cover. Cook until zucchini is tender. Stir often.
Wash cucumber and cut in sticks. Cover with boiling water and let stand 4 to 5 hours. Drain and pack solidly into 6 pint jars. Mix remaining ingredients and boil 5 minutes. Pour over cucumbers, filling to 1/2-inch from top. Seal and process 5 minutes. For a sweeter pickle, double the amount of sugar.
Brown hamburger and onion until well done; season with salt and pepper. Add parsley, refried beans, taco seasoning and water. Simmer for 10 minutes. Add sour cream and cheese. Mix well. Fill each flour tortilla with about 1/3 to 1/2 cup of the meat mixture and roll. Place in greased 9 x 13-inch pan. Pour enchilada sauce over the tortillas. Bake at 350° for 25 minutes. You can sprinkle extra shredded cheese over top the last 5 minutes of baking, if desired.
In large pot place first 3 ingredients and cook 2 hours; skim fat. Add all remaining ingredients and cook for 1 hour, medium to simmer, stirring occasionally. Then cook ditalini (soup pasta) of desired amounts and add to small amounts of soup.
Mix all ingredients together in Corning Ware dish and bake at 350° until top is golden brown.
Divide crackers into sections and place on foil. Boil the sugar and butter for 2 minutes. Pour over the crackers. Sprinkle crackers with slivered almonds. Bake at 350° for 5 minutes. Watch carefully to keep from burning.
Mix the shortening and sugar, then add eggs. Blend well. Sift flour, salt and baking powder into mixture. Add vanilla. Make little balls and place into small cupcake tin which has been greased (or use mini cupcake papers). Press down with your fingers. Make an indentation. Fill with jam mixture of your choosing (1/2 cup jam and 1/2 cup nuts). Bake at 425° for 10 minutes. Serve with whipped cream; garnish with cherries.
Mix well and make into loaf or rolls after you've kneaded the mixture on a floured board. Let rise in pan. Bake at 350° until done. Butter tops.
Add soda to buttermilk. Add egg, melted butter and cornmeal. Sift remaining ingredients. Add alternately with regular milk, mixing well. Beat until lump-free. Bake on hot, greased griddle. Makes large, thin pancakes.
Peel and dice the apples. Beat the egg yolks, lemon juice, salt, white pepper, mustard, vinegar and sugar. Heat over slow heat until it begins to boil, stirring constantly. Then add the cream, beat until it is cool. Pour over apples and mix thoroughly.
Lay noodles first. Lay hamburger next, then lay some cheese, then another layer, until all gone. Bake at 400° for about 45 minutes. Take out, put rest of cheese on top and put back in oven until melts. Serve hot.
Mix in large bowl cottage cheese and Jell-O powder. Add Cool Whip to cottage cheese and Jell-O mixture. Drain pineapple and add to mixture. Fold in marshmallows. Serve soon after preparing. Cut recipe in half for single family. May use orange or peach flavor Jell-O.
Mix jello and let set as per directions on box. Then add cream cheese and topping and beat for 1 minute. Then add pineapple and nuts. Pour into mold.
Put milk, chocolate chips and marshmallows in microwave dish. Put in microwave for 1 1/2 minutes on High. Stir real good and put back in for 1 1/2 minutes more. Take out and add peanut butter. Beat real good. Put in buttered dish until it cools. You can add walnuts, if you want to, or coconut.
In large punch bowl, mix pineapple juice, lemonade, water and sugar. Add ginger ale to mixture just before serving. Garnish with orange slices, cherries and ice ring. Serves 75.
Sift together dry ingredients (flour, sugar and cinnamon). Bring to rapid boil in saucepan the oleo, salt, cocoa, oil and water. Pour boiled mixture over dry mixture and mix well. Add eggs, buttermilk, soda and vanilla; bake at 350° for 25 minutes.
Cook squash for 10 minutes. Mix ingredients with squash. Top with cracker and melted butter. Bake at about 350° for 30 minutes.
Melt butter in a large skillet. Add chicken breasts and cook until done and lightly browned, about 20 minutes. Remove chicken to a warm serving platter.	Stir flour into drippings in the skillet and cook for 1 minute. Add the chicken broth and light cream. Stir and cook until the sauce thickens and bubbles. Stir in the mustard. Return the chicken to the skillet, cover and heat for 10 minutes. Garnish with tomatoes and sprinkle with parsley. Serves 4.
Mix all ingredients together; add the 6 egg whites, beaten stiffly, very last. Bake in 350° oven for 25 to 30 minutes. Use extra creamy Cool Whip and shape into a mountain form with layers of each until top. Place cherry on top and enjoy.
Toss apples with sugar, salt, rose water, nutmeg and cornstarch. Add to pie shell; dot with butter or margarine and cover with top crust. Bake at 425° for 5 to 10 minutes. Turn oven to 350° and bake for 45 minutes.
Mix all ingredients and serve cold on crisp lettuce or on croissants or pita bread.
Saute in butter the onion and mushrooms until tender. Add mushroom liquid to make 1/2 cup. Add water or milk. Add soup and rice with cheese. Cook, stirring constantly, until cheese is melted. Pour cheese mixture over broccoli. Cover with crushed Ritz crackers and melted butter, mixed. Sprinkle over top of casserole. Bake at 350° for 20 to 30 minutes.
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you are ready to use. For best results, keep icing in bowl in fridge when not in use.
In a pot with the oil, brown the chicken well (salted and peppered), then fry the onions and one or two hot peppers (optional). Boil together the chicken, bouillon cubes, tomato paste, onions, vegetables and raw rice (salt according to taste for the rice). After bringing to a boil, turn down to low heat for about 30 to 40 minutes, covered, stirring occasionally.
In large pot, add tomatoes and crush with hands, mixer, etc. Add ground beef (already browned), onion, chili powder, garlic (chopped) and red pepper; heat over medium heat, then simmer.
Mix brown sugar and Crisco; blend well and add egg. Mix well. Add flour, soda, salt and oatmeal. Mix well. Add raisins and nuts. If the mixture is too dry, add a little milk before the raisins and nuts. Bake at 350° until brown.
Combine flour, soda and peanuts. Mix in egg, oil, vanilla, honey and carrots until well combined. Pour mixture into cake pan and bake at 325° for 15 to 20 minutes. Cool and cut in small squares, then serve as added treat.
Beat eggs thoroughly. Mix in remaining ingredients except nutmeg. Pour into greased Pyrex casserole dish. Sprinkle with nutmeg. Sit casserole dish into a pan of hot water and bake in 325° oven for 45 to 60 minutes, until knife comes out clean.
Brown pork chops on top of the stove. Mix soup and milk together to make a sauce. Cut potatoes into 1/2-inch slices and put them in a baking pan. Put pork chops on top of the potatoes and pour the soup on top. You can add more milk if you think you need more liquid to cover the potatoes. Cover the dish with foil. Bake for 30 to 40 minutes with foil on. Then take it off and bake without it until potatoes are tender.
Wash chicken breasts and pat dry. Coat with yogurt. Mix bread crumbs and Lipton mix. Coat breasts with crumb mix. Place in shallow pan and bake 30 to 35 minutes at 375°.
Dissolve jello in hot water and cool. Put all in Osterizer and cool in refrigerator.
In chilled large pitcher, stir well mixed undiluted orange juice concentrate, 2 1/2 juice cans cold water, lime juice and rum flavoring. Add carbonated beverage and lime slices.
Sprinkle goose inside and out with lemon juice, salt and pepper. Preheat oven to 425°. Prick breast and bake 15 to 20 minutes. Pour off fat. Melt butter in a large saucepan. Add onion and cook until tender. Stir in apple, apricots, bread crumbs, salt and pepper. Spoon stuffing lightly into cavity. Close opening with skewers and string. Cover breast with salt pork and cheesecloth soaked in melted bacon fat. Place goose breast side up on rack in roasting pan. Roast in preheated 225° oven for about 5 to 6 hours or until tender, basting frequently with bacon fat and drippings in pan. If age of goose is uncertain, pour 1 cup water into pan and cover last hour of cooking. Remove cheesecloth, skewers and string. Makes 6 to 8 servings.
Melt 1 stick oleo and add graham cracker crumbs and make crust. Beat eggs, sugar and 1 stick oleo in blender on high for 15 minutes. Spread over crust. Slice bananas on top. Next add pineapple. Top with Cool Whip. Sprinkle with chopped pecans and cherries.
Combine all ingredients in a large Dutch oven; bring to a boil over medium heat. Reduce heat and simmer uncovered for 2 hours.
Coat roast with 1 can of golden mushroom soup. Add onion and peppers; season. Roast at 350° for 1 1/2 hours. Add the mushrooms, 1 can of golden mushroom soup and the wine. Roast for another 1/2 hour. Slice and serve with mushrooms and gravy.
Slice 1 roll cookie dough into 1/4-inch thick slices and layer in bottom of greased 9 x 13-inch pan. Combine cream cheese, eggs, sugar and vanilla. Beat until well blended. Pour over cookie layer. Slice second roll cookie dough and layer on top. Bake 35 minutes at 350°; let cool before cutting.
In a pint jar with tight fitting lid, add oil, vinegar, ketchup, lemon juice, Worcestershire sauce, salt, sugar, paprika, pepper, celery, salt and garlic. Cover and shake well. Refrigerate. Shake thoroughly before each use. Serve over greens or vegetables.
Pure yams, stock and milk in blender. Heat mixture in large saucepan. When hot, add remaining ingredients and stir well.
Beat ingredients 4 minutes. Bake in Bundt pan or 2 loaf pans for 40 minutes at 350°.
Cook all ingredients except cereals, pretzels and nuts over low heat. Pour over dry ingredients. Mix well. Put in shallow pans and bake at 250° for 1 hour. Stir every 15 minutes.
Chop Oreo cookies in blender (save 1 cup of cookies for topping). Melt butter and mix crushed cookies with butter in medium bowl. Press firmly onto bottom of 9 x 13 inch baking dish or pan. Beat cream cheese and sugar, stir in half of Cool Whip; spread over crust. In a separate bowl, make pudding according to package directions. Spread pudding over cream cheese layer. Refrigerate for 5 minutes. Spread rest of Cool Whip on top of pudding and top with remaining cookie crumbs. Chill in refrigerator before serving.
Combine hamburg, milk, bread, garlic, onion, salt and pepper. Shape into meat balls. Brown in oleo. Remove from pan. Put soup and water in pan. Return meat balls to pan. Simmer 30 minutes.
Blend margarine and cream cheese until smooth. Add chicken, chives, pimento, salt and pepper. Mix well.
Cream together shortening, sugar and molasses. Add egg. Sift and mix dry ingredients and spices and add to molasses mixture. Add the sour cream or milk. Bake in a 9 x 9-inch square pan at 350° for about 35 minutes.
Brown meat; add onion, pepper and seasoning to taste. Remove from heat; add rice, cabbage, chili powder and tomato sauce. Mix well and place in casserole. Pour Ro-Tel tomatoes over top. Cover tightly and bake at 350° for 1 hour or longer, until rice is done.
Mix the ingredients, except the beef, together. Overlap the beef and then spread the mixture on the beef. Roll it up and then refrigerate. Eat with crackers.
Roast ham with onions, celery, garlic, cloves and wine in a slow oven (325°) for 5 hours or until meat thermometer registers 185°. Baste frequently. Remove ham from pan and pour off all but 2 tablespoons fat. Add flour and stir until smooth. Add bouillon and cook, stirring constantly, until thickened. Serve sauce with ham. Garnish ham with orange sections. Serves 12.
In a double boiler, dissolve marshmallows in milk. Add one package Jell-O, orange or lemon. Let cool. Mix cream cheese in crushed pineapple, drained. Add Jell-O and let cool. Whip one-half pint whipping cream and add to Jell-O. Refrigerate to congeal.
In large heavy pan, brown beef and cook onion with garlic until tender. Stir to separate meat. Add remaining ingredients. Simmer 30 minutes. Stir occasionally. Makes about 12 cups.
Combine rice, water, margarine and salt together and cover. Bring to a boil. Reduce heat and simmer for approximately 20 minutes. Rice will be cooked when all the liquid is absorbed. Remove from heat and let set. Cook bacon, onion, and bell pepper until bacon is brown but not crisp, and onion and pepper is tender. Drain bacon grease, then add 2 tablespoons back into it. Put rice into meat mixture. Add chili powder, garlic powder, tomatoes, and soup. Stir all ingredients together in a large pot or skillet and cook on med-low heat until slightly dry and sticky, about 10 - 15 minutes, stirring often with no lid. You may also omit bell peppers if desired and stuff the mixture into steamed bell peppers for stuffed bell peppers.
Heat oil in skillet over moderate heat. Saute onion and garlic for 3 to 5 minutes or until onion is tender. Reduce heat to low. Add Swiss chard, water, salt and pepper; stir well. Cover and simmer, stirring occasionally for 5 to 8 minutes or until chard is wilted and tender.