HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil and debone chicken breast. In a large bowl mix sour cream, the chicken and celery soups, chicken broth, water chestnuts and chicken that has been cut into pieces. Line bottom of a casserole dish with butter and Ritz crackers; pour the other mixed ingredients on top of crackers. Put more crushed crackers on top. Cook for 45 minutes at 350°.
Beat eggs with water until light. Add sugar and mix well. Add sifted ingredients. Stir in gumdrops and nuts. Bake in 9 x 13-inch pan at 350° for 25 minutes. While warm, frost with orange butter frosting. Cool and cut into squares. Makes 2 dozen.
Mix together ingredients. Bake at 350° for 1 hour in 9 x 9-inch pan.
Heat oven to 350°. Mix in saucepan 1 cup brown sugar, water and butter; boil 5 minutes. Pour into 8-inch square pan. Mix in bowl 1 cup brown sugar, milk, Bisquick, raisins or dates, nuts and vanilla. Spoon batter on top sugar mixture. It will sink into liquid and spread out as it bakes. Bake 45 minutes. Serve warm with plain or whipped cream. Makes 9 servings.
Follow directions on cake mix box. Pour in 9 x 13-inch pan (greased). In another bowl, blend until smooth: Ricotta cheese, eggs, vanilla and sugar. Pour this mixture on top of cake mix. Bake at 350° for 1 hour.
Brown pork chops in a small amount of shortening in Dutch oven. Pour cranberry sauce over chops. Cover with soup. Bake, covered, at 350° for 45 minutes or until chops are tender.
Large zucchini are best, 3 to 4 pounds each. Cut zucchini squash in chunk pieces (do not peel). Cut onions in half, then slice. Put in large kettle and pour salt over squash. Let set while you mix the syrup. Mix all other ingredients in another pot and bring to a boil. Stir well to mix sugar. Pour over squash and onions and boil about 25 to 30 minutes. Stir often. When squash looks transparent, pour into sterilized jars and seal.
Cook broccoli. Blend soup, cheese and eggs. Add milk and mayo. Stir in broccoli. Pour in dish. Sprinkle cracker crumbs on top. Bake at 375° for 30 to 35 minutes (longer if doubling recipe).
Mix sugar, milk and oleo in saucepan and cook over low heat, stirring constantly. Cook	for 2 or 3 minutes. Set off heat while testing a small amount in a saucer. When the mixture clings to the side of spoon, spread on 3 regular cake layers.
Place all ingredients in bowl. Beat 3 to 4 minutes. Do not add any other moisture. Bake in oiled pan 25 to 30 minutes at 350°.
Sift dry ingredients. Mix like a pie crust. Put rind with dry ingredients. Make a hole in the dough and put in eggs and juice. Dough should be soft like a pie crust. If more liquid is needed for dough, milk may be added. Roll into small balls for they get bigger while baking. Bake at 300° to 375° until brown. Frost, leave plain or cover with chocolate jimmies.
Brown ground beef. Stir in soup mix, flour, tomato sauce and water. Cover and simmer for 5 minutes. Stir in cooked macaroni and place in 1 1/2-quart casserole dish. Sprinkle with cheese and bake 15 minutes at 400°.
Mix all ingredients. Use mixer at low speed. You can make into a ball. Reserve 1 cup pecans and roll mixture in them. Serve with Ritz or Town House crackers.
Blend all ingredients, then beat 2 minutes at high speed. Pour into a Pam-sprayed 13 x 9-inch pan. Bake at 350° for about 55 minutes, until toothpick inserted comes out clean. Cool and frost with Fat-Free Cream Cheese Frosting.
Brown ground beef in fat. Thinly slice garlic; sprinkle with salt and mash thoroughly to pulp. Add to beef with onion, green pepper and chili powder. Cook 5 minutes. Remove from heat and add tomatoes. Combine rice and beans in 2-quart casserole dish. Add hot beef mixture. Bake, covered, 1 hour at 350°. Serves 6 to 8.
Boil potatoes ahead of time, with peelings on (night before). Peel and grate potatoes and cheese. Add sour cream, onion tops, butter, salt and pepper. Mix well. Bake in uncovered casserole dish for 35 minutes or until light brown at 350°. Serve immediately.
Roll in small balls and press flat with fork. Cook on ungreased pan for 10 to 15 minutes in a 400° oven.
Dissolve the jello in 2 cups boiling water. Add the other ingredients. Chill and enjoy.
Brown hamburger and onion in a skillet; drain off excess fat. Add tomato soup and drained green beans. Simmer 10 minutes. Top with freshly mashed potatoes and sprinkle with grated Velveeta cheese. Bake at 350° for 30 minutes.
Thaw Cool Whip at room temperature. Melt Hershey bar in microwave or in double boiler. Add to Cool Whip, stirring to mix. Add vanilla. Pour into pie shell and chill for 2 hours or more.
Cube bread, shred cheese and beef. Use part of oleo to grease 8 x 11-inch baking dish. Layer: bread, beef and cheese. Repeat layers at least twice. Beat eggs into milk and pepper. Pour over layers and dot with remaining oleo. Set in refrigerator several hours before. Also can be made up the night before. Bake in 350° oven for 50 to 60 minutes. Serves 6.
Blend cornstarch with sugar, lemon and orange peel, then with pineapple juice and vinegar. Cook over low to medium heat until thick and clear.
Mix with 1 (11 ounce) can baked beans (do not drain). Combine the onions and beans in a casserole dish. Bake at 350° for 1 hour with bacon on top.
Mix in blender. Pour in unbaked pie shell. Bake at 375° for 15 minutes. Reduce to 350° until thickened.
Parboil potatoes and pepper. Drain salmon and flake into large pieces. Add potatoes, peppers, parsley, pimento, eggs and olives. Mix lightly. Over mixture, pour cream sauce and sprinkle with bread crumbs, then with melted butter. Bake at 350° for 30 minutes.
Put steak in a plastic food bag. If using flank steak, score top diagonally on both sides. Combine catsup, chili sauce, soy sauce, honey, hoisin sauce, if using, green onions, garlic, salt and pepper in a small bowl; mix well. Pour mixture into bag with steak. Fasten securely with wire tape. Place bag in a shallow pan. Let marinate in refrigerator 24 hours, turning occasionally. Lift steak out of marinade, pat with paper toweling. Broil 4 inches from heat, brushing several times with marinade, about 8 minutes on each side for rare for sirloin and 5 minutes each side for flank steak. If doing on grill put steak 6 inches from grayed coals and do same amount of time.
Beat the eggs. Add other ingredients; mix well. Cook at 375° for 30 minutes in lightly greased pan.
Whisk together all of the ingredients, except pork chops, to make a marinade. Pour the marinade into a large plastic resealable bag and add the chops. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade. Refrigerate for 20-30 minutes for best flavor. Remove the chops from the marinade and grill over direct high heat for 10 minutes. Turn once halfway through grilling times. Remove from grill and season with salt and pepper to taste. Serve with grill roasted peppers and zucchini, if desired.
Mix raisins with boiling water. Stir and set aside. Beat eggs, oil, sugar and pork and beans until beans are broken. Add flour and rest of dry ingredients to bean mixture. Add nuts and vanilla. Drain raisins and add, stirring to mix well. Pour batter into 3 well-greased loaf pans. Bake at 325° for 50 to 60 minutes. Some people bake at 350° for 45 to 55 minutes. Also, some people use 2 loaf pans not 3.
Layer and put mayonnaise and bacon bits on top; do not toss until ready to serve.
Heat oven to 350°. Mix beef, 1/3 cup of tomato sauce, olives, onion, oats, egg and seasoning. Spread in heavy 10-inch skillet. Cover with remaining 2/3 cup tomato sauce. Bake 1 hour. Remove excess fat from skillet before serving. Cut in wedges to serve.
Mix altogether. Divide in 2 portions. You may roll in chopped pecans. Refrigerate.
Combine flour, salt and pepper. Dredge beef cubes in flour mixture, reserving remaining flour. In Dutch oven, brown meat in hot oil, turning often. Add onion, water and garlic; cook until tender. Stir tomatoes with liquid into reserved flour; add to meat with mushroom steak sauce, basil, celery salt and cayenne. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add potatoes; cover and simmer for 1 hour. Stir occasionally; add more water as needed. Stir in mixed vegetables.
Grind onions, cabbage, tomatoes and peppers. Add 1/2 cup canning salt and let stand overnight. Run cold water through it.
Dissolve jello in heated water. Add reserved juices and other ingredients. Congeal overnight in refrigerator. Serve with turkey, chicken or ham.
Combine flour, salt and sugar. Cut the butter into the flour mixture until it looks like coarse meal. Add the lightly beaten egg and the vanilla. Work until mixture will form a ball. If dry, add 1 or 2 teaspoons water until dough is manageable. Knead 5 or 6 times on counter. Form 3 balls. Wrap and chill. (Pastry can be refrigerated a week before using or frozen for 3 or 4 months.)
Mix sour cream and milk. Layer rice, cheese, sour cream and chiles in casserole. Top with paprika. Bake at 350° for 30 minutes.
*Slice carrots about 3/8-inch thick. Cook approximately 5 minutes in salted, boiling water until just tender. Drain.
Lightly grease 2 (8-inch) pie plates. Cook beef and onions until brown. Drain and add salt and pepper. Spread evenly into pans. Sprinkle cheese on top. Mix remaining ingredients and pour over beef and cheese. Bake at 400° for 30 minutes.
Mix first 4 ingredients together. Place 1 tablespoon on each cracker. Bake at 375° for 5 to 7 minutes. May be frozen and baked when ready to serve.
In a bowl, mix flour, margarine and walnuts; mix well. Put into a 9 x 13-inch Pyrex dish; press down. Bake at 375° for about 15 minutes. When cool, mix cream cheese, confectioners sugar and 1 cup Cool Whip; mix well. Spread on cooled crust. Mix pudding and milk; beat until firm. Place on top of other layer. Top with remaining Cool Whip. Refrigerate.
In a heavy saucepan, stir together sugar, cocoa and cinnamon. Add cream and milk and mix well. Over medium heat, bring to a boil, stirring constantly. Cook 2 minutes. Add butter and stir until melted. Stir in vanilla. Cool to room temperature. Store covered in refrigerator. Stir before serving. Yields 3 cups.
In a double boiler, combine chocolate chips and condensed milk. Let chips melt completely, stirring mixture well. When the mixture is smooth, place saucepan with mixture in refrigerator and let chill until mixture is firm enough to roll into balls. Roll in your favorite decoration or leave plain. Makes about 30 (1-inch) truffles.
Combine spaghetti sauce and cranberry sauce. Pour over roast in roasting pan. (A slow cooker or crock-pot may be used.) Put vegetables on top of roast. Cover and cook in 200° to 250° oven all day. Beef may be frozen when started. No browning or seasoning is necessary. If desired, at end of cooking time, meat and vegetables can be removed, sauce heated to bubbling and noodles cooked right in the gravy. The longer this cooks, the more tender the meat. Just turn it on and spend the day out.
Beat egg whites until frothy. Add cream of tartar and vanilla; beat well. Add sugar, walnuts and crackers; mix well. Pour into greased 13 x 9-inch pan to make crust. Bake 25 minutes at 350°; cool down. Spread large Cool Whip on top of crust and top with cherries. Keep cool until serving.
Crush cookies; do not remove middle. Reserve 3 crushed cookies for top. Mix rest with butter. Pat in a 9 x 13-inch baking dish. Cover and freeze for 30 minutes.
Melt chocolate and caramel chips over hot, not boiling, water. When melted, stir in noodles and nuts. Drop by teaspoon onto waxed paper. Chill. Yields about 4 dozen.
Place chicken in a large pot and cover with cold water. Bring to a boil and skim off fat. Add remaining ingredients. Cover pot; reduce heat and simmer gently 2 or 3 hours. Soup may be strained before serving.
Heat applesauce and add to Jell-O to dissolve. Cool for a few minutes. Add pineapple and 7-Up. Mix and refrigerate.
Mix boiling water, butter and oats. Let stand for 20 minutes. Then add sugar, brown sugar, eggs, flour and cinnamon. Bake at 325° for 35 minutes in long cake pan.
Peel avocado and mash with fork in a mixing bowl. Blend in garlic. Stir in lemon juice, salt and pepper. Blend in onion. Using slotted spoon, blanch tomato in boiling water; remove and peel off skin. Finely chop tomato and add to avocado mixture. Add chili pepper; blend thoroughly. Cover with plastic wrap; refrigerate until ready to use. Makes about 3/4 cup.
Put all ingredients in pot but 1/2 of the water and cornstarch. Boil for 5 minutes. Mix water and cornstarch and add to pot. Simmer for 3 more minutes.
Combine beans. Brown ground beef, drain and add to beans. Combine brown sugar, mustard, vinegar and catsup. Add to beans. Cut bacon in chips. Add to beans. Place in baking dish. Bake at 250° to 300° for 1 hour. Makes 3 casseroles. Freezes great.
In a medium stockpot, simmer chicken broth, garlic, onion, celery and seasonings 1 hour. In a blender or food processor, puree 1 can of the black beans; add to stockpot. Stir in remaining 2 cans beans and heat through.
Put the cookies into a zipper style plastic bag. Close the bag tightly. Use a rolling pin to crush the cookies until they are as fine as "dirt." Pour milk into a large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes until well blended. Let stand 5 minutes. Stir in whipped topping and 1/2 of the crushed cookies. Place 1 tablespoon crushed cookies into cups. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Plant gummy worms or other candy creatures into the cups of "dirt."
Mix salt and cornmeal; add shortening. Pour boiling water over and mix well. Break egg into hot mixture and mix well; add milk into which baking powder has been mixed. Mix all well and pour into greased baking dish. Bake about 30 minutes at 400°; serve with lots of butter. Serves 4 to 6.
Chopped turkey and dressing are mixed with leftover vegetables. Add enough cooked noodles with dried instant soup mixes. Add mushroom soup and enough gravy so mixture, when mixed all together, is moist. I have even added red pepper, green pea pods and corn. Pour into greased 9 x 13 x 2-inch pan. Bake at 350° for 30 minutes.
Cook squash and onions in boiling water for 5 minutes, drain. Combine soup and sour cream, fold in drained squash and onions. Combine stuffing mix and butter. Spread half the stuffing mix in the bottom of a 13 x 9-inch baking dish. Spoon squash mixture on top, then spread on the remaining stuffing mix. Bake at 350° for 30 minutes.
Preheat oven to 350°. Using 9 x 13-inch pan lined with aluminum foil, cut meat. Add salt and pepper. Place the onion on meat. Layer potato slices and arrange mushrooms on top. Mix the soup, sour cream, catsup, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and spread over top of pan ingredients. Now wrap with aluminum foil. Bake 1 1/2 to 1 3/4 hours at 350°. Serves 4 to 6 people.
Combine all ingredients in 1 1/2-quart casserole. Bake, uncovered, at 325° for 45 minutes.
Put cranberries through food chopper. Mix sugar and pour over cranberries. Let stand all night in refrigerator. Add the marshmallows, pineapple, nuts and strawberry gelatin. Mix all together and chill. Serve.
Preheat oven to 350. Mix baking mix, milk, and cheese until a soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet.
Mix together the turkey, oat bran, ketchup, pepper and garlic. Shape into small balls. Fry in a nonstick pan sprayed with Pam. Remove the balls when brown. Add the chicken bouillon to the pan along with the sliced onions. Bring to a boil and simmer until the onions are tender. In a separate bowl, slowly blend the evaporated milk into the 1/4 cup of flour until smooth. Then slowly drizzle the chicken bouillon and onions and blend. Cook over medium heat, stirring until thick. Add paprika. Pour over meatballs. Garnish with parsley. Serve with mashed potatoes.
Sift and mix all dry ingredients. Add onion and beaten eggs. Pour hot water over this mixture, stirring until batter is smooth. Drop by spoon into hot fat about 350° until brown.
Mix milk and lemon juice. Add large carton Cool Whip, pineapple and nuts. Mix all together and place in the pie crusts. Make ahead and freeze. Take out 30 to 40 minutes before serving (serves 12 to 14).
In large bowl, combine all beans, pimiento and onion. Combine remaining ingredients in small bowl. Stir well and pour over bean mixture, tossing gently. Cover; refrigerate to chill and blend flavors. Stir gently several times before serving (if you remember). Can be made day before. Makes 10 servings. Has appeared at potlucks at campgrounds across the country on our RV travels.
Drain all water from canned vegetables. Mix all ingredients well and then mix the salt, pepper, sugar, oil, vinegar and water. Pour over the vegetables. Lightly mix again. Let stand for 24 hours in refrigerator. Drain and serve.
Tear 1 loaf thawed bread into irregular pieces and place in buttered 9 x 13 pan. Sprinkle the mixture of brown sugar, pudding, butter and cinnamon over bread pieces. Tear up the second loaf the same way and layer on top. Cover with a wet towel and let rise about 4 hours. Bake at 350° for 30 minutes. Turn upside down immediately. Nuts and raisins may be added with the brown sugar mixture layer.
Heat 3 or 4 cups water to dissolve sugar and jello. Add remaining water. Add 2 cans lemonade, diluted by directions. Add 1 can undiluted. Add pineapple juice. Pour into containers and freeze. Remove 5 hours before using and add ginger ale at serving time.
Preheat oil to 300° in 13 x 7 x 2-inch pan. Add potatoes and onions, stir, mixing well. Sprinkle celery salt, lemon pepper and salt over potatoes. Stir, mixing well. Sprinkle onion salt over potatoes. Continue to stir, mixing well. Cook until potatoes are tender.
Mix first 4 ingredients in large skillet. Over high flame, stirring constantly until mixture becomes rather smooth and light in color, turn off flame. Add baking soda, stirring constantly. Immediately transfer to greased cooking sheet, allow to cool, then break into small pieces. One batch makes 2 1/2 pounds.
Grind onions and peppers. Put all ingredients in large pot. Use about 1/2 can water for each can used to rinse. Cook uncovered for 1 1/2 hours.
In 3-quart casserole place oil, butter and onions. Microwave, uncovered, at High for 4 minutes until hot. Stir in and mix well green pepper, cabbage, carrots, green onions, broccoli, cauliflower and celery. Microwave at High, covered, for 4 minutes. Add meat and mushrooms and continue to microwave, uncovered for 4 to 6 minutes more. Makes 6 to 8 servings.
Mix all together. Mixture will be thick. Spoon into greased, large muffin cups (6). Bake at 400° for 15 minutes or until brown.
Drain peas. Mix eggs, onion and salad pickles. Fold in peas. Place mayonnaise and mustard on top. Sprinkle with salt and pepper. Fold together until mixed. Sprinkle top with paprika.
Cook ground beef in large skillet until meat is brown. Discard drippings and add	chili powder, cumin and salt; cook 10 minutes.
Preheat oven to 350°. Sift together flour, soda, clove, cinnamon, allspice and salt; set aside. Cream butter; add sugars and mix well. Add eggs, applesauce and buttermilk and mix well. Add dry ingredients and mix well; stir in nuts and raisins and mix well. Bake for 1 hour.
Blend peppercorns, garlic, mustard and anchovies and their oil in blender. Add 1 egg and blend 1 minute, then slowly blend in 1 cup oil. Repeat process with remaining egg and oil. Serve with crisp, raw vegetables. Full recipe make 3 cups dip. Very good. Kids love this one.
Pour dry pudding mix over undrained pineapple; mix. Add marshmallows and nuts. Slowly fold in Cool Whip. Refrigerate 3 to 4 hours.
Blend flour, margarine and sugars. Reserve 1/2 cup of this mixture. To the remainder, add the buttermilk, soda, egg, vanilla and 1/2 cup of chopped toffee bars. Blend well and pour into greased and floured 9 x 12-inch baking dish.
Saute onions in margarine. Fold corn into beaten eggs. Add muffin mix to corn mixture. Then add rest of ingredients, except sour cream and grated cheese.
Dissolve gelatin in hot tea. Add cup of juice from mandarin oranges and pineapple. (Add regular orange juice to fill cup if needed.) Stir. Place gelatin in refrigerator until it has thickened considerably. Drain and cut water chestnuts into small slices. Add chestnuts, pineapple and orange sections to gelatin. Spoon mixture into well oiled molds. Refrigerate until set.
Chop the seasoning and lightly fry in butter or margarine. Add crab meat and mix well. Add all but 3/4 cup of crumbs to mixture and 1/3 cup of water. Salt and pepper to taste. Stuff crab shells or place in casserole dish. Sprinkle crumbs over stuffed crabs or casserole and place a small pat of butter on top. Bake for 25 or 30 minutes.
Preheat oven to 375°. Mix flour, soda and salt in one bowl. Cream butter on low for 5 minutes. Add sugar and beat for 2 minutes. Add brown sugar and beat 2 minutes longer. Add eggs, vanilla and water. Mix well. Add flour mixture. Stir in oats and chips. Bake 12 minutes or until golden. Transfer off cookie sheet after 2 minutes. Cool completely and store.
Mix flour, cinnamon and nutmeg. Set aside. Cream sugar, eggs and oil; add flour mixture, nuts and carrots. Mix well. Bake 45 minutes at 350°. Put in two greased cake pans.
Place chicken in 3 cups of water with onion, celery and 1 teaspoon of salt. Cook until tender over medium heat. When tender; remove chicken from broth and debone. Cut into large chunks and place in the bottom of a greased 9 x 12-inch baking dish. Remove celery and	onion from broth. Blend 4 tablespoons of flour with 1/4 cup water and gradually whisk into simmering broth. Cook for 5 to 10 minutes or until thickened. Season with salt and pepper. Pour enough sauce over chicken to just cover. Preheat oven to 375°. Combine 2 cups flour with 1 teaspoon salt. Cut shortening into flour with a pastry blender or	fork until mixture resembles cornmeal. Sprinkle with water; mix until it	holds together and forms a ball. Roll out on floured board to about 1/4-inch thickness. Cut into strips and place over chicken. Bake until pastry has browned. Makes 4 servings.
Brown vegetables in 1/2 stick of margarine until tender. Cook 2 cups of Minute rice; add to vegetables with 1/4 cup of soy sauce. While this is warming, fry 2 eggs. Mash very fine, then add to rice and vegetables. (This freezes beautifully.)
Defrost strawberries and drain. Dissolve jello in 1 1/4 cups boiling water. Add ice cream and dissolve. Refrigerate until thick. Beat with spoon and fold in strawberries. Pour in graham cracker shell. Chill. Serve topped with whipped cream.
Combine all ingredients by hand until well blended. Do not use blender. Pour into a large greased and floured Bundt pan. Bake at 350° for 1 hour and 20 minutes. Very good!
Cut chicken livers in half. Saute slightly with butter, soy sauce and garlic salt to taste. Fry bacon slices slightly. Take 1 chicken liver, 1 water chestnut and wrap strips of bacon around them. Fasten with toothpick. Place under broiler until bacon is crisp, turning once.
Unroll crescent dough and press into the bottom of 9 x 13-inch pan. Be sure to press seams together. Bake at 375° for 15 minutes or until golden brown. Remove from oven and cool. Mix together cream cheese, mayonnaise and dressing mix. Spread on crust. Finely chop vegetables and gently mix in bowl. Press onto cream cheese to form top layer. Cut into 2-inch squares.
In a large mixer bowl, combine brown sugar, margarine, sugar and orange peel. Beat with an electric mixer on high speed until smooth. Add egg whites, one at a time, beating about 1 minute after each addition. Mix in pumpkin, corn syrup and molasses on medium until smooth. In a small mixing bowl stir together sifted cake flour, baking soda, baking powder, cinnamon, ginger and salt. Gradually beat the flour mixture into sugar mixture, beating until smooth. Pour batter into a greased 8-inch pan. Bake at 350° about 30 minutes. Do not overbake. Cool on wire rack in pan about 15 minutes. Dust with sugar.
Cover each half breast with cheese slices, then ham, and secure with toothpicks. Saute the chicken in butter for 10 minutes, then put in casserole. Put milk and soup in saucepan and heat over medium heat.