HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put chicken in a saucepan with 3 cups of water, 1 teaspoon salt and 3 peppercorns. Bring to a boil; lower heat, cover and simmer for 45 minutes or until tender. Drain, bone and cut into bite size pieces. Combine chicken, chestnuts, grapes and celery. Mix mayonnaise, curry powder, soy sauce and lemon juice. Pour over chicken; toss lightly to mix. Chill. Spoon on lettuce and garnish with drained pineapple chunks.
Crush all ingredients together. Put in shaker or Tupperware bowl with lid. Use as a pizza topper or in spaghetti sauce or any Italian dish.
Cook and mash potatoes. Add cream cheese, oleo and sour cream. Season to taste with onion salt. Grease a round casserole; place the potato mixture into casserole and sprinkle top with Parmesan cheese. May refrigerate overnight or several hours. Bring to near room temperature and bake at 350° for 45 minutes. Very smooth and creamy as just-made whipped mashed potatoes. Serves 8 to 10.
Combine cheeses. Blend in next 4 ingredients. Shape into a log about 1 1/2-inches in diameter. Roll in chopped (blended) nuts mixed with parsley and 1 teaspoon paprika. Wrap in wax paper and refrigerate.
Mix ingredients for filling in order shown. Pour in unbaked pie shell. Bake at 300° until set (about 25 to 30 minutes). If you want a browner, drier pie, bake an additional 10 minutes at 350°.
Combine all ingredients. Pour into buttered dish. Bake 45 minutes at 375° or until top is golden brown.
Mix sugar, butter and syrup. Boil for 5 minutes. Remove from heat and add soda, cream of tartar and salt. Stir quickly and pour over popcorn. Mix well. Put in large roaster at 200° for 1 hour. Stir every 15 minutes. If desired, may also add peanuts.
Combine butter and sugar. Add eggs, one at a time, then add salt, vanilla and flour. Combine buttermilk, soda and nutmeg. Mix both combinations together. Next, dump mixture into a bowl of flour, (either plain or self-rising) as if to roll out biscuits. Pinch off little balls about the size of a log-roller marble and roll them in a little flour. Place on a greased cookie sheet about 3 inches apart. Take a flat bottomed glass dipped in flour and press balls down flat until almost touching each other on the cookie sheet. (I use an old snuff glass.) Bake at 350 degrees until golden brown. Let set on cookie sheet, then store in an airtight container after they are cooled. Happy Eating!!!!!!!
Mix together everything, but soup. Roll into balls. Place in baking dish. Pour on soup and water. Bake.
Cook onion in butter if onions are desired. Add additional ingredients. Simmer 30 minutes. Makes 8 servings.
Cook onion in margarine until clear and add to rice. Combine rice mixture with salt, pepper, broccoli, soup and cheese. Pour into casserole dish. Bake for 30 minutes at 350°.
Combine the first 6 ingredients. Heat together the milk and water until very warm. Add liquid to the dry mix and beat well. Stir in 3 cups of white flour to make a stiff batter. Spoon into three 1-pound coffee cans which have been greased and sprinkled with corn meal. (Pam simplifies greasing.) Let rise in a warm place for 45 minutes. (The loaves should be extended above the top of the cans no more than 1 inch. Bake at 375° for 25 to 30 minutes. Remove from tins and cool on a rack. Bread should sound hollow when rapped with knuckles.
Dissolve jello in boiling water and add pineapple juice. Chill. When this begins to thicken, add other ingredients. Pour mixture into mold and chill until set. Unmold on a plate of lettuce and serve with mayonnaise.
Mix together and marinate meat in refrigerator over night or at least 8 hours. Amounts are optional except for oil and juice. You can make it hotter or more mild. If you want a red marinade add the ketchup. Discard marinade after use. You can baste with it, but do not serve it as a sauce unless you bring whats left to a boil. It is best to make extra that you don't use as a marinade and use that for a sauce.
Cook onion, butter, mustard and poppy seed together until onions are tender. Split each pan of rolls in half. Spread inside of rolls with butter mixture until all is used. Evenly spread ham and cheese on top of bottom layer of rolls. Add top layers of rolls. Heat in oven long enough to melt the cheese.
Cut Twinkies in half. Layer in bottom of a 9 x 13-inch pan. Layer crushed pineapple (drained), layer of sliced bananas, layer of vanilla pudding. Spread Cool Whip over top. Sprinkle on nuts. Refrigerate overnight.
Prepare Bisquick according to directions on package. Roll out dough thin. Spread sausage over dough. Roll up like jelly roll. Wrap roll in waxed paper and chill. Slice 1/4-inch thick and bake 20 minutes at 400°.
Flake salmon with fork; add remaining ingredients. Turn into a greased baking dish. Bake in oven at 350° until firm and lightly browned, about 40 minutes.
Preheat oven to 350°. Mix cake mix, egg and butter all together and put in bottom of pan. Mix remaining ingredients together and pour on top of cake batter. Bake at 350° for 40 minutes.
Mix first 3 ingredients. Press into 13 x 9-inch pan. Cream the cheese, sugar, eggs and vanilla together. Spread on graham crust; bake 15 to 20 minutes at 350°. Cool.
Combine softened cream cheese, ice cream and salad dressing. Mix until well blended. Fold in fruit and nuts. Pour into 9-inch square pan. Freeze until firm. Place in refrigerator 15 minutes before serving. Cut into squares. Garnish with fresh strawberries in season. Garnish with cherries and mint leaves for Christmas season. Serves 9 to 12.
Mix together all above ingredients. Bake in 9 x 13 inch greased and floured pan at 350° for 45-50 minutes or until tested done.
Combine all ingredients and pour into greased 1-1/2 quart round casserole. Bake at 350° for 50-55 minutes.
Combine flour, salt and paprika. Brush chicken with melted margarine. Coat with flour mixture. Arrange chicken in an 11 3/4 x 7 1/2 x 1 3/4-inch baking dish. Bake at 375° for 20 minutes. Drain off excess fat.
Cook celery (cut small) until tender. Brown ground beef. Add celery and onions. Cook for a minute or two. Add the rest of the ingredients. Simmer 10 minutes. Serve on buns.
Thaw spinach and squeeze out water. Add cheese, onion and mayonnaise. Mix well and chill. Serve on crackers.
In skillet, saute beef, onion and green pepper until meat is browned. Drain off fat. Stir in tomatoes, salt and garlic salt. Simmer, uncovered, for 15 minutes, stirring frequently.
Heat mixture in crock-pot until melted and blended. Serve as a dip over tortilla chips.
Combine bread crumbs, ham, eggs, milk, relish and mustard; mix well. Shape into patties; coat with bread crumbs. Fry in 1/2 oil and 1/2 oleo.
Cream oleo, sugar and salt; beat in eggs, slowly. Add flour, baking soda and baking powder; stir in nuts. Roll in long rolls of wax paper and freeze. Slice off and bake at 325° for 8 minutes.
Heat milk and sugar to rolling boil, stirring constantly. Boil and stir 1 minute. Add chocolate squares, stirring until melted. Beat over heat until smooth. (If sauce has slightly curdled appearance, beat vigorously until creamy smooth.) Remove from heat and blend in butter, vanilla and salt. Keeps in refrigerator for weeks.
Combine. Bake at 375° for 35 minutes in a glass baking dish until brown.
Spray 4 pieces of foil with Pam. Melt margarine; add onion and saute until soft. Add tomato, wine, lemon juice and chopped parsley. Cook 4 to 5 minutes. Spoon over fish and wrap fish tightly. Bake 20 minutes at 400°. Serve in foil. Serves 4.
In a wok or a large skillet over high heat, saute the onion and the garlic in half of the peanut oil until just lightly colored. Add the red pepper, and continue to cook until the onion and garlic are golden brown. Turn off the heat.
Spray muffin tins. Preheat oven to 375°. Beat whites until fluffy, not stiff. Stir in melted margarine, milk, flour and salt. Fill pans 3/4 full. Bake for 45 minutes. Cut slits in each and return to oven for 5 minutes.
Sprinkle cheese and bacon on bottom of frozen pie shell. Combine remaining ingredients, beat slightly. Pour batter over top. Bake for 45 minutes in 375 degree oven.
In a saucepan, combine sugar, cornstarch and water. Cook over medium heat, stirring constantly, until thickened and clear. Add gelatin and mix well. Arrange berries in the pie shell, top with gelatin mixture. Chill for several hours. Serve with whipped cream. Makes 6 to 8 servings.
Spread the crescent rolls on a large cookie sheet to make the base. Bake 7 to 10 minutes at 375°. Combine the next 4 ingredients and mix well. Spread on baked rolls and top with vegetables of your choice-sliced olives, chopped green onions, small broccoli flowers, mushrooms (cut up), radish slices, green pepper or red pepper slices, Cheddar cheese (grated) or what you have.
Rinse chicken and pat dry. Dip in soup, coat with stuffing mix. Arrange in lightly greased 9 x 13-inch baking dish. Bake, covered, at 350° for 1 hour or until tender. Bake, uncovered, for 10 to 15 minutes or until brown. Serves 8.
Melt margarine; add all other ingredients until well blended; nuts are optional. Grease and flour pan, then pour brownie mix in. Bake at 350° for approximately 30 minutes.
Fix Hamburger Helper according to directions on box. Just before you cover and simmer, add onion and mushrooms. When this is done and ready to take up, stir in cottage cheese. Place mixture in casserole dish and top with Mozzarella cheese. Place in microwave and heat long enough to melt cheese on top.
Bring water and margarine to a boil. Add flour and stir until smooth. Cool slightly. Add eggs, one at a time, mixing thoroughly in between each egg. Spread on ungreased 10 x 15-inch jelly roll pan (or long cake pan). Bake 30 minutes at 400°. Press flat when cool.
Heat oven to 425°. Mix filling ingredients in order given; pour into pie crust. Bake for 15 minutes. Reduce heat to 350°; continue baking 35 to 45 minutes, or until knife inserted in center of pie comes out clean.
Pour boiling water over shortening and let stand until lukewarm, then add salt, sugar, bran and egg. Add yeast dissolved in warm water. Add flour, using a little more than called for if necessary to make a soft dough. Cover with damp cloth and let rise until double in size. Work down and shape into rolls. Let rise. Bake at 425° for 15 minutes or until brown.
Make Jell-O into Jell-O Jigglers recipe that is on the box. Pour onto cookie sheet; let set up. Cut into candy cane shape. Using Cool Whip, make white stripes on candy cane; sprinkle with green cake decoration sprinkles.
Prepare cake mix according to directions. While hot, make holes in cake. Pour in sweetened condensed milk. Pour caramel topping over cake and spread. Refrigerate. When ready to serve, top with Cool Whip and candy bars! Delicious! Great for cookouts!
Mix flour into 1/2 cup of sugar. Beat into egg yolks. Slowly stir in milk. Add salt. Cook slowly over low heat, stirring constantly until it bubbles. Remove from heat; stir in gelatin (dissolved in cold water). Stir well and chill. Add cream of tartar to egg whites. Beat stiff. Add 1/2 cup sugar gradually, beating well. Add vanilla. Fold cold custard into this mixture. Pour into 2 graham crusts or 2 baked pie shells (cooled). Chill until firm. Top with whipped cream and grated chocolate.
Mix meal, flour, salt and baking powder. Add milk, egg and oil. Beat until smooth. Put franks in batter. Cover completely.
Place defrosted broccoli in a 9 x 13-inch pan. Mix in the cream of mushroom soup, the egg, mayonnaise, grated Cheddar cheese and the onion and mix well.
Sift dry ingredients into a 13 x 9 x 2-inch pan. Make 3 wells. Into one pour salad oil, in another put vinegar and in the third put the vanilla. Pour cold water over all. Mix with a fork but do not beat. Bake for 30 minutes at 350°.
Reserve 1 cup stuffing and 1/2 cup cheese. Cook squash and onion until tender. Mix all ingredients. Pour into buttered casserole dish. Top with cheese and stuffing. Bake at 325° for 25 minutes.
Peel, core and grind the pears. Remove the seeds from oranges and grind the entire orange on medium blade of food chopper. Do not drain pineapple. Drain and chop cherries. Mix all ingredients together. Divide mixture into thirds; cook 1/3 at a time until it jells when tested on a saucer. Put some on a saucer; turn to side and if it doesn't "run" it is thick enough. Seal in hot sterilized jars. I do not use as much sugar. Taste to see amount you think is best.
Beat together first 4 ingredients. Bake at 350° for 15 to 30 minutes (until firm). Cool 30 minutes or more. Spread on top, a mixture of the last 3 ingredients. Return to oven and bake at 350° for 20 to 30 minutes. Remove from pan, cool and place in refrigerator.
Cream sugar and margarine. Beat in eggs and vanilla. Add dry ingredients. By hand, stir in oatmeal and M&M candies. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 14 minutes. Makes 4 dozen.
Mix ingredients together. Spread on cookie sheet. Bake for 15 minutes at 400°. Remove from oven. Stir with spoon. Press against bottom and sides of 9-inch pie pan, saving about 1/2 cup for topping. Cool before filling.
Melt chocolate chips and butter. Cool thoroughly. Add nuts and marshmallows. Divide in half and form 2 long rolls. Roll each in coconut. Wrap in wax paper and chill 24 hours. Slice into 1/2-inch cookies. Store in refrigerator.
Cream sugar, shortening and eggs. Sift 2 cups flour with soda and salt. Blend into creamed mixture. Dice orange slices. Mix with 1/2 cup flour. Add to first mixture. Stir in coconut, nuts and oats. Roll into balls one-inch in diameter. Place on greased cookie sheet and press with fork. Bake at 325° for 10 to 12 minutes.
In a large mixing bowl place uncooked oatmeal and set aside. In a medium pan mix together sugar, cocoa, canned milk and butter. Boil for one minute, stirring constantly. Add mini marshmallows and stir until well blended. Add vanilla. Pour over the oatmeal and mix together with a fork until it is well mixed. Drop by teaspoonful onto waxed paper. Let stand at room temperature overnight.
Melt butter in saucepan; blend in flour. Add milk, cheeses and seasonings, stirring constantly until smooth and thickened. Set aside.
Mix first 7 ingredients. Set aside for 10 minutes. Add remaining ingredients. Bake at 400° for 20 minutes. Makes 24 muffins.
Melt butter in water. Toss with 2 cups stuffing mix. Place 1/2 in 2-quart casserole. Mix gravy, chicken, peas and 2 cups dry stuffing. Pour over mixture. Top with rest of first batch of stuffing. Dot with butter and bake at 350° for 1/2 hour or so.
Mix milk, sugar, flour, dates, nuts, baking powder and vanilla. Pour into a 9 x 9-inch pan. Mix brown sugar, butter and water. Bring to a boil and pour over batter in pan. Bake at 350° for 45 minutes. Serve with Cool Whip or ice cream. This pudding makes its own sauce.
Marinate filets in wine and salt for 15 minutes. Drain and coat each filet with bread crumbs. Mix mayonnaise, sour cream, red onion and dill together. Spread on top of filets like frosting. Place filets on baking dish moistened with 1 ounce white wine and 1 ounce water. Bake at 350° for approximately 10 to 12 minutes. Garnish with dill sprigs.
Put desired amount of mix in bowl. Put desired amount of cream cheese in mix (no set amount, I usually use cream cheese in a little tub and pinch some with my finger, about 25 times). Just drop it in the mix and then stir with a tablespoon. Then pour in 7-Up and keep stirring until you have a dough that is not too soft. You may have to add more self-rising flour to it to thicken it. Pat out on floured wax paper and cut with biscuit cutter or glass top. Grease bottom of pan or spray with Pam. Cook at 400° until they are as brown as you want them.
Mix flour and 1/2 cup cold water and set aside. Bring 6 cups water to a boil in a 3-quart saucepan. Add broccoli, that is chopped, and onion. Boil for 12 minutes. Add seasoning and cheese; stir until cheese melts. Add milk, cream and butter. Stir well until boiling. Add flour and water paste slowly to hot mixture, stirring constantly, until smooth and thick. Serve with crackers or toast.
Thoroughly combine all of the ingredients, except for chips, cheese and almonds. Place in a rectangular baking dish and top with the chips, cheese and almonds. Let stand overnight in the refrigerator. Bake at 400° for 20 to 25 minutes. Serves 8.
Melt butter. Add onions and garlic. Stir-fry until onions are limp. Add noodles and cream. Stir to mix over high heat until cream just begins to boil. Sprinkle with cheese, then toss and mix until well coated. Serve with more Parmesan cheese.
Mix sugar, melted butter, flour, cinnamon and sweet milk. Pour into 9 x 13-inch pan. Bring to boil the water, brown sugar and butter. Pour over first layer. Bake at 350° for 30 to 35 minutes. Serve with Cool Whip or vanilla ice cream.
Heat oven to 350°. Beat egg whites until stiff. Gradually add other ingredients. Drop by spoonful onto foil-lined cookie sheet. Place in oven and turn off immediately. Leave overnight.
Cook the Karo syrup and sugar; bring to a boil. Add the peanut butter to this mixture and blend well. Pour this over the 6 cups of cereal in a large bowl. Mix well and put into a buttered jelly roll pan. Melt the chocolate and butterscotch chips in the microwave. Spread over the bars; cut into squares.
Heat butter. Add onion and mushrooms; cook over low heat for about 5 minutes. Add crab meat, bread crumbs, chives and seasonings. Combine cream and egg yolk; stir into crab meat mixture. Turn into buttered crab shells, ramekins or scallop shells. Top with buttered crumbs and a dash of paprika. Bake in moderate oven (375°) for 20 to 25 minutes, or until browned. Makes about 4 servings. Serve with sliced tomatoes, buttered toasted garlic bread and/or Ry-Krisp.
Place all ingredients, except butter, flour, and salt, into crock-pot Cover, cook on Low 8 to 12 hours (or High, 4 to 6 hours). One hour before serving, turn on to High.	Make a paste of melted butter and flour. Stir well until smooth. Pour into crock-pot; stir until well blended. Season soup with salt if desired. Cover, cook on High until thickened. Makes 12 servings.
Mix ingredients together. Separate batter into 3 bowls. Add red food coloring to one. Leave one as is. Add 1 teaspoon of each of the following to the other: nutmeg, cloves, cinnamon and allspice. Pour into tube pan alternating batter. Bake at 350° for 1 hour or until toothpick comes out clean.
Mix all ingredients. Spoon in greased muffin pan. Bake at 420° for 15 minutes.
In large container, mix well cucumbers, onions and salt. Cover with water and ice cubes. Let stand for 3 hours. Set aside. In another large pot, mix sugar, vinegar, celery seed, mustard seed and turmeric over high heat. Bring to boiling point, stirring constantly. Reduce heat and simmer for 30 minutes, stirring often.
Mix all ingredients together except for potatoes and noodles; cook over medium heat in large stockpot until all ingredients are about 1/2 done. Add cooked chicken parts (diced or chunked). Simmer until chicken is done; add potatoes and noodles and simmer until tender. Add water for consistency desired. Serve hot. Serves 12 to 24.
Mix dry ingredients. Add to milk, flour and eggs. Pour into baked 9-inch pie shell.
Melt in iron skillet brown sugar and butter. Top with pineapple slices and place a maraschino cherry in center of each slice. Beat eggs, add sugar slowly, mixing well; add pineapple juice and flour. Pour mixture over pineapple. Bake at 350° for 45 minutes. When done, invert on plate. Cool and serve with Cool Whip.
Mix together milk, coconut and powdered sugar and form into balls. Chill on waxed paper.
Combine cookie crumbs and 1/4 cup melted margarine. Mix well in a bowl. Press mixture into a rectangular dish. Freeze until firm. Spread softened ice cream over cookie crust and return to freezer. Melt 1/4 cup margarine with chocolate squares over low heat. Add sugar, salt, vanilla and evaporated milk. Cook 4 to 5 minutes until thickens. Cool sauce and pour over ice cream. Sprinkle with pecans. Freeze, covered, until served.
Grease a cookie sheet. Combine the first 3 ingredients in a large bowl. Drop by tablespoon into the powdered sugar and roll into balls. Place the balls on the cookie sheet. Bake in a 350° oven for 15 minutes. Do not overbake! If they get too brown on the bottom, it spoils the delicate lemon flavor.
Place potatoes and leeks in pot with water. Bring to a boil. Simmer, covered, until potatoes are very tender. Add mushrooms, garlic, dill, basil and celery seed; simmer for 10 minutes. Blend together, in blender, Tofu Sour Cream with enough soup broth to make a thick paste. Stir into remaining soup; add seasonings. Do not boil after sour cream has been added. Makes 2 quarts.
Mix and place on cookie sheet at 350° to 375° for 10 to 12 minutes.
Cream brown sugar, eggs, vanilla and shortening. Add dry ingredients, nuts and raisins. Chill. Bake at 350° for 12 to 14 minutes.
Preheat oven to 350°. In large bowl, mix dry cake mix, 1 beaten egg and 1/3 cup oil until crumbly. Reserve 1 cup crumbs. Pat rest of crumb mixture into ungreased 13 x 9-inch pan. Bake 15 minutes at 350°.
Melt butter in top of double boiler. Add flour and blend. Add milk, salt and paprika. Cook and stir over boiling water until smooth and thickened. Add cheese; stir until blended. Add macaroni, pimiento, parsley and onion. Turn into a well-greased large flat loaf pan. Chill until firm. Cut into 2-inch squares and dip into crumbs, then beaten egg with water and then again in crumbs. Fry in hot fat until a golden brown. Garnish with parsley.
Beat eggs, pumpkin, oil and water in bowl. In a separate bowl, combine sugar, cinnamon, cloves, baking soda, nutmeg, baking powder, flour, salt and pecans. Mix with other ingredients. Pour into 3 greased and floured loaf pans. Bake 45 to 50 minutes at 325° or until toothpick inserted comes out clean. Cool 10 minutes and remove from pan. (Keeps well in refrigerator.)
Blend eggs, oil, sugar, vanilla, shredded zucchini and pineapple. Set aside.
Cream the eggs, sugar, peanut butter, shortening and vanilla until smooth. Combine flour, baking powder and salt. Gradually add to creamed mixture and mix well.
Beat eggs. Add remaining ingredients and blend well. Pour into deep greased casserole. Bake in a 350° oven for 25 to 30 minutes.
Combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast. Heat milk, water and 1 cup margarine to 120° to 130°. Add yolks and 1/2 cup flour. Beat on high for 2 minutes. Stir in more flour to make stiff batter. Cover bowl tightly and refrigerate for at least 4 hours. Combine the last 1/2 cup sugar and cinnamon. Turn dough out on floured board and roll into six ropes (18-inches long). Braid three ropes together. Seal ends firmly. Place on greased baking sheet. Do the last three ropes. Brush with melted butter and sprinkle with cinnamon sugar. Cover and let rise until double (about 1 hour). Bake at 375° for 25 to 30 minutes.
Blend together sugar, Crisco, eggs, vanilla, milk, bananas and nuts. Sift together flour, soda, salt and baking powder. Add dry ingredients to creamed mixture alternating with milk. Bake in 13 x 9 x 2-inch pan or 2 (8-inch) layers at 350° for 25 to 30 minutes.
Mix all sugars, spices and flour. Add pumpkin and milk last. Pour into two unbaked 10-inch pie crusts. Bake at 350° until set and light brown.
Beat eggs well. Add sugar and beat. Take packages of cream cheese and break into small pieces so it will beat up real smooth. Add milk or cream and beat until smooth; set aside.
Mix together graham cracker crumbs and melted oleo. Press in bottom of a 9 x 13-inch pan. Spread chips, coconut and nuts on top. Pour over all, 1 can Eagle Brand milk. Bake 25 to 30 minutes at 350°.
Cut a 3/4-inch round steak into serving size pieces. Dredge meat into flour, salt and pepper mixture. Pound flour into meat with a meat mallet. In an iron Dutch oven, brown meat on both sides in hot oil. Drain fat and add tomatoes and vegetables. Bring to a boil on top of stove with a lid. Transfer to a 350° oven for 1 hour and 15 minutes. Serve over a bed or rice.
Melt carob chips in double boiler until smooth. Remove from heat and add other ingredients, stirring in cereal last. Spread into 8 x 8-inch pan and chill. Cut into chunks before serving.