HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cube chicken breasts and place in large soup pan with 1/2 cup butter. Cook with carrots (sliced thin), and chopped onion. Add corn (do not drain), mushrooms, chicken broth and cubes. Simmer 2 hours. Add roux, 2 cups cream and 2 cups Cheddar cheese. Do not boil after adding cheese. Serve with fresh green salad and your favorite bread to make a delicious meal.
Have cheese at room temperature. Mix together well. Roll out on waxed paper sprinkled with chili powder and garlic salt. Serve with crackers. Keep refrigerated.
Beat egg yolks until thick and lemon-colored. Gradually beat in sugar. Stir in milk, heavy cream, vanilla and rum extract. Add salt to egg whites and beat to soft peaks. Fold into mixture.
Mix all together and roll into 1-inch balls. Refrigerate. Makes about 8 balls.
Fill a well oiled baking dish with alternate layers of well seasoned cooked tomatoes, butter and bread cubes. Cover with bread crumbs. Bake at 350° for 35 minutes. Makes 6 servings.
In large pot, heat the canola oil. Add potatoes, leeks, onions and garlic. Saute vegetables over medium-high heat until they are translucent, about 5 to 6 minutes. Add the chicken broth to mixture. Bring to boil, then reduce heat and simmer, uncovered, for 15 to 20 minutes until vegetables are tender. Remove from heat.
Combine marinade ingredients, whisking together thoroughly in a large bowl. Cut tips from wings and discard. Cut wings at joint. Add wings to marinade. Cover and refrigerate for 1 to 2 days. Stir a couple of times each day. Line cookie sheet with aluminum foil. Place wings in a single layer on sheet. Cook for at least 1 hour at 350°.
Whip together the cream cheese and sugar until smooth. Mix in pineapple and then peaches. Fold in whipped topping. Pour into pie shell and garnish with cherries. Chill until serving time. Serves 8 to 10.
Cook bread crumbs in milk. When thick, add butter, pepper, parsley, onion and clams. Cook 10 minutes over medium fire. Add hard-boiled eggs. Fill large clam shells with mixture, topping with buttered crumbs. Bake at 325° for 20 minutes or until brown.
Brown ground chuck and onion in skillet. Drain excess fat. Set aside. Mix both packages of pizza crust mix together, following directions on package. Place dough in a large casserole dish. Pour ground chuck and onion mixture over crust, then pour tomato sauce evenly over ground chuck. Apply Mozzarella cheese over entire mixture. Bake at 400° until cheese is slightly browned.
Cook squash, onions and carrots in salt water until tender. Drain. Add soup, sour cream and pimento. Melt margarine and mix with dressing mix. Grease casserole dish. Spread 1/2 of dressing mix on bottom of dish. Pour in mixture and top with remaining dressing mix. Bake at 375° for 45 minutes.
Mix all together in heavy saucepan. Stir and cook until thick. Serve over hot buttered biscuits.
Preheat oven to 350°. Combine crumbs, sugar and margarine. Press firmly on bottom of an 8 or 9-inch square pan. In small mixer bowl, beat egg yolks, sweetened condensed milk and lemon juice. Pour into prepared pan. Bake 8 minutes. Cool. Top with whipped topping or cream. Freeze 4 hours or until firm. Let stand 10 minutes before serving. Freeze any leftovers. (Dessert can be chilled instead of frozen.)
Bring sugar and water to a boil. Dissolve cornstarch in 3/4 cup cold water. Add to sugar mixture. Cook 10 minutes over low heat until clear. Blend in salt, lemon juice and enough red food coloring to produce bright red color.
Melt margarine in a 9 x 13-inch baking dish. Add the crackers, chocolate and butterscotch bits, coconut and nuts in layers as listed. After layering the ingredients, pour the milk over top. Bake at 325° for 20 to 25 minutes. Be careful not to overbake.
Place roast into crock-pot. Add salt, pepper, onion, corn and green beans. Add potatoes, if desired. Do not drain vegetables. Add it to the roast. Cook on low heat all day and enjoy it for supper.
Beat eggs. Gradually add sugar. Beat well. Gradually add oil. Beat in flour, salt, soda, baking powder and vanilla. Beat 1 to 2 minutes, until well mixed. Fold in zucchini, carrot and oats. Pour into a 15 x 10-inch pan. Sprinkle chocolate chips on top. Bake at 350° for 15 to 20 minutes. Frost with powdered sugar icing, if desired.
Blend flour, sugar, baking soda and salt in large mixing bowl. Stir in cereal. Add buttermilk (or substitute), oil and egg. Blend until dry ingredients are moistened. Do not overmix. Fill lightly greased muffin pan 2/3 full. Makes 1 dozen. Bake at 400° for 15 to 20 minutes. If desired, lightly brush melted butter over batter and sprinkle with cinnamon sugar before baking.
Peel zucchini, cut in quarters lengthwise, remove seeds, slice crosswise, and cook until tender-crisp. Toss with lemon juice and salt. Mix in a bowl sugar, cinnamon, cream of tartar, nutmeg and flour. Add the zucchini and mix well. It will be runny, but that's okay. Dump the filling into a 9-inch crust and dot with butter. Add the top crust and bake at 400° for 40 minutes or until golden brown. This really tastes like apple pie!
Cook macaroni and drain well. Add all ingredients and mix well. Add dressing and toss. Refrigerate.
Cook onions and celery in skillet with 1 stick butter over low heat for 1/2 hour. Add bread and chicken broth. Add all other ingredients. Pull chicken off the bones. Make dressing fairly thin so it will not be dry when done. Top with butter before baking. Bake at 350° for 1 hour.
Roast turkey until meat falls off bone. Remove meat from bone and cut in bite sizes. Add enough water to broth to make 2 1/4 to 2 1/2 cups. Add turmeric, onion, celery and broccoli. Put rice on top of broccoli. Be sure to push rice just under the broth. Cover and bring to a boil and cook 10 to 15 minutes or until rice is just done. Add soup. Put in casserole and put grated cheese on top. Bake at 350° until hot and cheese melted.
Sprinkle cinnamon/sugar mixture over melted butter. Sprinkle pecans on top of that. Place biscuits on butter mixture and bake at 400° until done. Invert on plate.
Place chilies in bottom of greased casserole dish. Arrange cheese in and around chilies. Pour beaten eggs over all. Sprinkle with Cheddar cheese. Bake, uncovered, at 350° for 30 minutes or until done. Top with black olives.
Combine all ingredients. Bake in loaf pan at 350° for about 1 hour. Test with a toothpick.
Chill the evaporated milk in an ice tray until frozen around edges. In a 2-quart bowl, dissolve the Jell-O in the boiling water. Stir in the cold water. Add the marshmallows, pineapple, chopped nuts and apples to the Jell-O mixture and let stand. Now whip the milk in a cold bowl until stiff. Fold into Jell-O mixture. Chill well before serving. (Your favorite flavor of Jell-O makes the color. I like mixed fruit.)
Prepare orange jello in the usual manner. Add drained pineapple and marshmallows before placing in refrigerator to chill and set. Make sure the jello mixture is put in a bowl large enough to accommodate the second layer.
Soak the beans overnight in 2 quarts water. Drain the beans and add fresh water to cover; salt to taste. Add the onion and savory and bring to a boil. Lower the flame and simmer gently until tender, about 3 hours. Yield: 4 to 6 servings.
Combine pineapple, cherry pie filling and cherries. Place these ingredients in bottom of 13 x 9-inch pan. Sprinkle yellow cake mix on top of this. Sprinkle pecans on top of the cake mix. Pour stick of melted margarine or button on top. Bake at 350° for about 30 minutes. Until top is browned.
In a skillet, saute the ham, green pepper and celery in butter for 4 to 5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast. Yield: 2 to 3 servings.
Season half broiler with salt, pepper and paprika and place, skin side down, on large, lightly oiled square of heavy-duty foil. Dot with butter or margarine and place vegetables in cavity. Top with bacon. Add additional seasoning, if desired. Seal package and place on medium hot coals for about 1 1/2 hours, turning occasionally. During the last 15 minutes of cooking time, poke several holes in the foil so the chicken can brown.
Mix all ingredients well; spread evenly in 9 x 13-inch glass baking dish and sprinkle with another 1/2 cup of grated Cheddar. Bake at 350° for 30 minutes. Serve immediately, hot.
Combine flour, salt and pepper. Sprinkle half the mixture on one side of the round steak and pound on. Repeat for the other side. Cut meat into pieces. Melt butter in skillet and brown meat. Cover tightly and simmer for 1 hour. Add water, if necessary. Combine remaining ingredients and pour over meat. Cover and simmer 30 minutes or until tender.
Mix together unflavored and flavored gelatins in a large bowl. Add boiling water; stir until gelatin dissolves. Pour into large, shallow 13 x 9 x 2-inch pan and chill until firm. Cut into squares and enjoy.
Put bread in buttered 9 x 13-inch pan. Top with sausage or ham. In blender, mix eggs, milk, margarine, onion salt, mustard, garlic salt and green pepper (if desired). Pour over bread and meat. Sprinkle cheese over all. Refrigerate overnight. Bake at 325° about 50 minutes or until done. You may top with crushed potato chips the last 15 minutes of baking.
Whisk 1/2 cup water, chili sauce, egg, mustard and chili powder in a bowl. Stir in oats; let stand 5 minutes. Add turkey, bell peppers, scallions and frozen corn to oat mixture. Mix lightly. Shape into loaf; put in loaf pan. Bake 40 minutes. Spread rest of chili on loaf. Bake 10 minutes longer.
Wipe beef and cut lean meat into inch cubes; brown 1/3 in hot frying pan. Put remaining 2/3 with bone and fat into soup skillet; add water and allow to stand 30 minutes. Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly for 6 hours. Add vegetables and seasoning 1 hour before it is finished. Strain and put away to cool. Remove all fat; reheat and serve.
Preheat oven to 325°. In a saucepan, melt butter. Add cheese, heat, stirring until cheese is melted. Add sour cream, green onions, salt and pepper. Mix well. Pour into a 2-quart casserole dish. Scoop potatoes from skins and add to casserole. Toss potatoes in sour cream mixture just to coat potatoes. Sprinkle paprika over all. Bake for 45 minutes.
Sprinkle uncooked rice in buttered baking dish. Pour can of soup and water over. Sprinkle onion soup on rice mixture. Place chicken breasts on top, skin side up. Sprinkle lightly with salt, pepper and paprika. Cover with foil. Bake 2 hours at 325°. Uncover for the last 30 minutes.
Put all ingredients in crock-pot except ham. Add 7 cups water and cover. Cook on high for 6 hours or low for 12 hours until the peas fall apart. Add ham last few hours of cooking.
Heat oil in medium size skillet over medium heat. Add chops; cook, turning occasionally until cooked through, 8 to 10 minutes. Transfer to warm platter. Pare, core and cut apples crosswise into rings, about 1/4-inch thick. Add rings to skillet; cook 2 to 3 minutes or until lightly browned. Add apple juice concentrate. Bring to boiling. Stir in mustard, salt and pepper. Spoon over chops. Serve with asparagus or sweet potatoes and stuffing.
Preheat oven to 400°. Combine all ingredients and mix well. Pour into pie shell. Bake 15 minutes. Then lower oven to 350 and bake 30 more minutes.
Cut muffins in half. Spread sauce evenly. Add toppings as you like. Microcook until cheese melts.
Mix as listed. Use tube pan. Bake at 300° for 2 hours.
Beat eggs, sugar, flour, mustard and pineapple juice. Cook until thick. Cool; add to salad. Chill before serving.
Stir soup until smooth. Add milk and pepper. In buttered casserole, alternate layers of potatoes, onion, green pepper, sauce and cheese. Dot with butter. Sprinkle top with paprika. Cover; bake at 375° for 1 1/2 hours. Uncover. Bake 15 to 20 minutes more.
Put all ingredients into a blender; blend 3 minutes. Add 1 cup coconut, if desired. Pour mixture into a greased 10-inch pie dish. Bake at 400° for 10 minutes and at 350° for 35 minutes more.
Cream butter until soft. Add sugar gradually continuing to cream until light and fluffy. Add egg and extract and beat. Sift flour, salt and baking powder together. Add in 3 additions. Beat well after each addition. Chill dough 10 minutes. Pack into cookie press and press shapes onto ungreased cookie sheet. Makes 60 to 70 when dial is set	between thin and medium. Bake at 400° for 8 to 10 minutes.
Slice 1/2 green pepper into thin strips; set aside for garnish. Coarsely chop for the other half. Overlap 6 tortillas in circular pattern on bottom of 10-inch quiche dish. Top with chicken strips, 1/2 cup of the shredded cheese, chopped green peppers and half of the diced tomato. Beat together soup and salsa in medium-sized bowl until blended. Slowly stir in milk until smooth. Lightly beat in eggs. Measure 1 1/2 cups of egg-milk mixture; reserve. Pour remaining egg-milk mixture over top of chicken. Arrange remaining tortillas over top. Pour reserved 1 1/2 cups egg-milk mixture over all. Sprinkle with remaining cheese. Cover tightly with foil. Bake in preheated moderate oven (375°) for 40 minutes. Lower oven temperature to 350°. Uncover, bake for 20 minutes or until bubbly hot. Garnish with remaining tomato and green pepper strips.
Mix fruit, pour in baking pan, sprinkle dry cake mix over top of fruit. Melt butter, pour over top of mix. Sprinkle with nuts. Bake 350° until golden brown or around 30 minutes.
Trim fat from meat and brown in shortening in a Dutch oven. Combine all other ingredients, except cabbage and buns. Place meat in a roasting pan, pour sauce over it and cover. Bake at 325° for about 3 hours. Remove meat from oven and shred with two forks. Mix with sauce in pan.* When ready to serve, heat meat in sauce and serve on buns with shredded cabbage.
Preheat oven to 350°. Blot sausage dry with paper towels and combine with cheese, Ranch salad dressing, olives and red pepper. Lightly grease a mini muffin tin and press one won ton wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins; place on a baking sheet. Fill with sausage mixture. Bake 5 minutes, until bubbly. Makes 4 to 5 dozen.
Cook broccoli until just tender. Drain and place in a greased casserole dish. Make a sauce of the butter, flour, salt, pepper and cheese. Sprinkle almonds over broccoli, then pour over sauce. Sprinkle top with bread crumbs and bacon. Bake at 350° for 20 minutes. Serves 8.
Cook broccoli according to package; drain. Saute onion in butter. In a 9 x 13-inch glass dish put a layer of broccoli, a layer of sauteed onion and garlic, layer of sliced cheese rounds and layer of mushroom soup and repeat layers. Then sprinkle top with bread crumbs and bake at 350° for 25 minutes.
Dissolve jello in boiling water. Add raspberries and stir until thawed. Spoon into sherbet glasses. Chill several hours, until set. Beat cheese and milk until fluffy; gradually add Marshmallow Whip, beating until blended. Fold in coconut and almond extract. Spoon over jello before serving. Serves 6.
Brown hamburger in skillet. Drain off grease. Salt and pepper to taste. Put in casserole dish. Place thinly sliced potatoes and onion on top of hamburger. Mix soup and milk. Pour over casserole. Bake at 350° for 1 hour. Top with cheese. Bake 10 minutes longer.
Simmer about 1 hour or until prunes are plump. Place the prunes in a jar and drain the liquid over them to cover, straining out the spices.
Cut bacon fine and fry. Brown onion in fat; stir in flour, then add other ingredients. Bring to a boil. Pour over diced hot potatoes and toss.
Combine sugar, cornstarch, butter, water and vinegar. Cook on low heat until smooth and thick. Add beets. Heat thoroughly and serve at once.
Melt cheese in milk and mustard. Add raw rice (cooked) and 1/4 pound package chipped beef. Boil peppers until nearly tender. Stuff with rice mixture. Bake at 350° until lightly browned on top and heated through, about 30 minutes.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Cream margarine and sugar; mix in eggs and pears. Sift flour and dry ingredients and stir in. Fold in nuts. Bake for about 1 hour.
Mix rice, soup, water and onion and spread in the bottom of a 9 x 13-inch pan. Roll washed chicken breasts in dry soup mix. Place chicken on top of rice mixture. Cover and bake at 350° for 1 to 1 1/2 hours.
Combine water and sugar in small saucepan over medium heat and bring to boil. Reduce heat and simmer 5 to 6 minutes, stirring occasionally. Remove from heat and cool syrup completely. Combine syrup with lemon juice and zest. Add 8 cups water. Garnish and serve over ice. Makes about 2 1/2 quarts lemonade.
Pinch up angel food cake and place in bottom of a 9 x 13-inch pan. Mix jello according to directions on box and let it set up about halfway. Add Cool Whip to jello. Beat until mixed well and is smooth. Add drained crushed pineapple to jello mixture. Mix well. Pour over cake pieces. Top with nuts if desired. Chill.
Put ingredients into crock-pot on low heat for 1 1/2 hours and serve.
For each cup of gravy, leave 1 tablespoon fat drippings and all crusty brown particles in the roasting pan. Sprinkle 1 tablespoon cornstarch into pan. Stir over medium heat just until smooth; remove from heat. Slowly stir in 1 cup Giblet Broth until smooth. Stir in reserved chopped giblets and neck meat. Stirring, bring to boil over medium heat; boil 1 minute or until thickened. Season to taste with salt and pepper.
Preheat oven to 375°. Arrange green beans or broccoli in bottom of 2-quart shallow baking dish; set aside. In small saucepan, melt butter. Blend in flour. Gradually stir in milk. Cook, stirring constantly, until mixture thickens. Add cheese, onion mixture and pepper; heat until cheese melts and soup mix is dissolved. Pour evenly over vegetables. Sprinkle bread crumbs over top. Bake at 375° for 25 minutes. Serves 6 to 8.
Beat eggs until frothy. Add sugar gradually, beating until thick. Add remaining ingredients, mixing well. Fill container with milk to fill line. Freeze in 5-quart freezer.
Fill 9 x 13-inch pan with graham cracker crust (1 stick oleo) and pat into pan. Mix sugar, 1 stick oleo, vanilla and egg. Pour this mixture over crust. Add drained pineapple, then add bananas (cut lengthwise). Then add Cool Whip on top, then put cherries on top, cut up finely. Then top with pecans and chocolate syrup, drizzled on top.
Cook squash and onion in small amount of water with salt. Drain and mash. Add egg, oleo, cheese, pepper and 1/2 the cracker crumbs. Mix well and shape into balls. Roll balls in remaining cracker crumbs. Fry in deep fat.
Pour tomatoes in 4 quart pan. Add onion, garlic, salt and pepper to taste. Bring to boil, stirring to prevent scorching. Turn heat down and continue to simmer. Mix bisquick and milk. Drop by teaspoonfuls into simmering tomatoes. Cook uncovered for ten minutes. Cover and cook ten more minutes.
Cook chic-kette and garlic in margarine over low heat 5 minutes, stirring occasionally. Stir in vegetables. Cook 10 to 15 minutes or until vegetables are heated, stirring occasionally. Add cheese, stir until melted. Serve over rice. Top with pecans.
Stir water in Jell-O. Cool to room temperature, about 30 minutes. Pour milk into a mixing bowl and add pudding. Blend 1 to 2 minutes into Jell-O. Pour into a 13 x 9-inch pan and refrigerate.
Pour the boiling water over the jello. Dissolve. Put in frozen strawberries. Add pineapple and juice. Mix together and pour a layer in mold. Set in refrigerator. Whip the Dream Whip and spread on top of jello in mold.
After preparing eggs and chicken, mix together and let chill. Serve on crackers or bread.
Combine the flour, egg yolks, sugar, butter, salt, vanilla, beer and milk in a bowl and beat until smooth. Whip the egg whites until stiff and fold into the dough mixture. Spread a little of the batter on a waffle iron and cook. Serve with confectioners sugar and whipped cream.
Set oven at 350°. Grease a 9 x 13-inch pan. Melt margarine and remove from heat. Sift flour into melted margarine; add brown sugar, eggs and vanilla. Stir until well mixed. Sprinkle nuts on top and press down with a spoon. Bake 35 to 40 minutes. Will not look done, but it is. Makes 35.
Melt margarine and saute onion and celery. Stir in flour. Turn into lightly greased crock-pot. Stir in remaining ingredients. Cook on high until cheese is melted, stirring often. Turn to low and cook 2 to 4 hours.
Add sour milk to eggs. Add oil and sugar. Sift together and add flour, baking powder, baking soda, salt and cinnamon. Add blueberries and vanilla. Mix and pour into greased muffin tins. Bake at 425° for 15 minutes.
Wash and drain cauliflower and broccoli well. Cut into small bite-size pieces. Mix all together and refrigerate for 1/2 day.
Grate potatoes coarsely. Mix with remaining ingredients in a 1 1/2 to 2-quart baking dish. Bake 35 minutes at 350°.
Bring sugar, water and cornstarch to a boil; cook until mixture thickens. Add jello; stir in well. Place strawberries in pie shells. After mixture has cooled, pour over berries into pie shells. Chill for 3 to 4 hours. Serve.
Sift together first 6 ingredients; place in a small bowl. Add onion, buttermilk and water, mixing well. Add butter and egg. Drop by small teaspoonfuls into preheated deep fat.
Spray oil in 13 x 9-inch pan. Line bottom of pan with chilies (open and lay flat). Remove seeds. Cover with cheese. Beat eggs for 2 minutes. Add salt, milk and Bisquick mix to eggs and mix thoroughly. Pour over peppers and cheese. Bake at 350° for 1 hour.
Crunch cookies up until they look like dirt. Melt stick of margarine and put in a 9 x 13-inch pan. Add cookies until a thin crust is formed. Place in freezer until it hardens.
Combine first 6 ingredients in a medium bowl; set aside. Combine egg and hot sauce. Stir in buttermilk. Pour into dry ingredients, stirring just enough to mix. Stir in onion and corn (do not over mix batter). Drop by tablespoon into hot oil. Fry until brown. Yields 3 dozen.
Combine dry ingredients and mix well. Add buttermilk and egg; stir. Add melted shortening; mix and turn into greased iron skillet. Bake at 400° for 25 minutes.
Saute onion and green pepper in margarine. Melt 1 stick margarine in large casserole dish; add sauteed onion and pepper and remaining ingredients. Cover and bake at 450° for 1 hour (425° if using a glass dish).
Mix the first 6 ingredients together. Pour over smoked sausage. Simmer for 15 minutes.
Preheat oven to 400°. Add to corn bread mix the sugar, onion, cheese, chilies and creamed corn. Mix the salad oil, eggs and milk together; add to dry ingredients. Stir well and pour into greased skillet. Bake until lightly brown. Cool before cutting.
Preheat oven to 375°. Cook macaroni as package label directs; drain. Melt butter or margarine in medium saucepan. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer for 1 minute. Remove from heat.
For marinade, in a medium mixing bowl combine fajita mix, water and oil. Rinse chicken and add to marinade. Stir to coat. Let stand at room temperature for 15 minutes.
Peel boiled potatoes. Cut in cubes. Chop up eggs. Put remaining ingredients in bowl and beat until smooth. Pour over mixture. Chill 4 hours in refrigerator or overnight.
Place in baking dish in this order. Bake at 350° for 1 1/2 hours. Serve with rice or noodles.
Mix the first four ingredients together, place equally between the two pie crusts and freeze for four hours. If desired, garnish with fresh strawberries.
Grease Bundt pan, cut biscuits in fourths and layer in pan, alternating with mixture of brown sugar, oleo and cinnamon. Bake approximately for 1 hour at 325°.
Cream the margarine and sugar. Add vanilla and vinegar and stir. Add baking soda and flour; mix well. Drop on cookie sheet and press down with fork dipped in sugar. Bake at 350° for 10 to 12 minutes. (Check first batch for timing.)
Mix together. DO NOT use mixer. Pour into a greased pan. Bake 45 to 60 minutes at 350°. Frost when cool.