HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Store in a canister. Mix 2 teaspoons mixture and hot water for drink.
Pound chicken breasts until about 1/4-inch thick. On top of each place a slice of ham and 1/4 of cheese. Roll up chicken, tucking in ends, and secure with toothpick. This can be done ahead and refrigerated until ready to cook. Spray pan with vegetable oil and brown rolls on all sides. Sprinkle with thyme and pour broth over rolls. Cover tightly and simmer 15 minutes. Remove breasts and keep warm, saving pan juices. Add wine and lemon juice and boil down sauce until reduced by half. Add pepper. Serve on chicken roll. Contains 191 calories, 8 grams of fat and 100 mg. cholesterol per serving.
Dredge veal through flour seasoned with salt and pepper. Place in a frying pan coated with 1 tablespoon olive oil. Lightly brown veal on both sides; then add remaining ingredients. Cook on medium heat for about 15 minutes. Serve with parsley potatoes.
Beat egg well. Add buttermilk and onion and mix well. Add remaining ingredients and mix well. Drop by spoonfuls into hot grease. Fry until golden brown.
Saute celery and onions; set aside. Brown meat and combine with celery and onions. Add other ingredients. Place in greased baking pan, 9 x 13 x 2-inch. Bake 1 hour at 300°.
Cook chicken and dice. Cook noodles in chicken broth. Saute celery and onion in butter. Mix all ingredients, except bread crumbs, and put into a casserole dish. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Combine flour, sugar and salt. Melt oleo and add with eggs to mixture, beating slightly. Add buttermilk and continue to beat. Add vanilla. Pour into pastry shells and bake at 350° for 30 to 45 minutes or until pie is firm from center to edges.
Cook broccoli and drain. Combine soup, cheese, eggs, milk, mayonnaise and horseradish. Stir in broccoli. Spoon into a greased 2-quart casserole. Combine melted butter and cracker crumbs. Sprinkle over broccoli mixture. Bake at 350° for 45 minutes. Serves 6 to 8.
Grease an oblong baking dish. Stir all ingredients except last two. Take cornflake crumbs and mix with 1/4 cup melted butter. Top ingredients with cornflake crumbs and bake for 50 minutes at 350°. Perfect for family get togethers.
Combine all ingredients except fruit and pour into greased 9 x 9-inch pan. Add fruit and bake at 350° for 40 minutes. Serves 6.
Toss together chicken, celery, lemon juice, salt and pepper. Mix in mayonnaise. Carefully fold in hard-cooked eggs.
In dutch oven or 5 quart pot. Brown meat with pam until done. Add onion, bell pepper and garlic. Stir vegetables and remaining ingredients in pot. Cook on low for 3 hours covered.
Cream shortening and sugar; then add eggs and beat. In a separate bowl mix all dry ingredients. Then add dry ingredients and mix alternately. Add bananas and vanilla. Mix. Put in muffin tins and sprinkle with cinnamon and sugar. Bake at 350° for 15 to 20 minutes.
Heat Jell-O and pineapple. Stir in buttermilk and Cool Whip. Refrigerate until set.
Brown hamburger and onion. Add next 4 ingredients and bring to a boil. Add last 2 ingredients and bake in a 350° oven for 45 minutes.
Choose "side meat" with a streak of lean in it. Slice thickly and cover with boiling water. Return water to a boil. Then remove and drain the meat. Take a rolling pin and roll the meat until it is thin. Dip the meat into cornmeal seasoned with black pepper and paprika. Fry in shortening until golden brown. A great accompaniment to any kind of greens.
Boil or slow cook the chicken until tender. Pull apart into small bite size pieces. Spray casserole dish with nonstick spray. Layer chicken in dish. Top with soup. Finish with layer of stuffing mix. Heat in oven at 350° for about 20 minutes or until hot.
Cream butter; add peanut butter and cream again. Gradually add sugar, egg, milk and then flour, baking powder and salt (already sifted). Mix into a dough. Roll into a thin dough and cut with floured cookie cutters. Place in buttered pan and sprinkle with granulated sugar. Bake in hot oven for 8 to 10 minutes.
Beat eggs until thick. Add sugar gradually, beating constantly. Sift together flour, baking powder and salt. Add to sugar and eggs. Mix well. Add milk and butter which have been heated to boiling point. Beat well (do not add any more flour/batter to be thick). Add vanilla. Pour into greased and floured pan. Bake at 350° for 30 minutes.
Combine first two ingredients on medium speed. Add next ingredients and mix well. Fold in Cool Whip. Pour into pie crust and freeze.
Mix together with a fork. Round into a ball and divide into two. Pat dough into 2 long strips, 12 to 13 inches in length and about 3 inches wide on ungreased cookie sheet.
Preheat oven to 325°. Grease and flour 9 x 5-inch loaf pan. Combine all ingredients into large bowl and mix well. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 1 hour and 20 minutes (start checking after 1 hour). Can be served warm. Makes 1 loaf.
Combine the first 3 ingredients, then heat enough to melt sugar. Add pineapple juice and freeze. Remove from freezer and partially thaw. Take knife and chop up slightly. Add 1 quart ginger ale before serving. Makes 1 gallon.
Combine margarine, cocoa and sugar and bring to a boil. Boil one minute. Add peanut butter, oatmeal, vanilla and chopped nuts. Mix all together and drop by teaspoonful onto waxed paper. Chill 1/2 hour.
Use long, flat baking dish. (3 qt.) Combine rice, water, bouillion cubes, onion soup mix and almonds. Add green peppers. Season chicken pieces with salt and pepper. Arrange the chicken pieces. Top with the Mushroom soup.
Cook and drain broccoli. Put in a large bowl. Combine mayonnaise, flour and milk. Cook over low heat until it thickens. Take off heat; add cheese and egg yolks. Beat egg whites. Add to broccoli. Fold in egg whites. Put in one-quart dish. Bake one hour. It is done when knife is put in souffle and comes out clean. Real good.
In a small saucepan, combine all ingredients. Cook over medium heat until thick and smooth, stirring constantly.
Mix chicken, soups and mushrooms. Make a thin pancake batter and pour on the mixture in a glass cake pan. Bake until brown in 325° oven.
Preheat oven to 350°. Combine reserved clam liquid and spaghetti sauce. Reserving 1 cup sauce, spoon remainder equally into 12 x 7-inch baking dish. In medium bowl, combine clams, Ricotta cheese, Parmesan cheese, egg and parsley. Mix well. Spread equal portions on lasagna strips; roll up jelly roll fashion. Place seam side down in baking dish. Top with reserved sauce. Cover. Bake 35 to 45 minutes or until hot.
Beat concentrate in a large mixer bowl about 30 seconds. Blend in ice cream. Fold in whipped topping until smooth. Freeze, if necessary, until mixture will mound. Spoon into crust. Freeze until firm, 4 hours or overnight. Let stand at room temperature for 10 minutes before serving. Store leftover pie in freezer.
In large bowl combine flour, sugar and salt. Melt butter and let it cool. Add all remaining ingredients, including butter, to flour mixture all at once. Beat until smooth. Set batter aside (at room temperature) and let rest for at least 1 hour before baking. Stir batter gently before using. Bake as directed. Top with fresh fruit and whipped cream.
Melt oleo in 9 x 13-inch pan. Mix other ingredients and pour in pan. Do not stir in with oleo. It will be thick and hard to pour. Bake at 375° until brown, about 30 to 45 minutes. Can add grated Cheddar cheese to mixture, if desired.
Empty pudding mix into bowl. Add 4 tablespoons of the reserved pineapple juice and stir. Add pineapple, marshmallows, nuts and Cool Whip. Mix well. Chill. Serves 6.
Blend ingredients. Batter will be slightly lumpy. Bake on hot griddle or waffle iron. Griddle is hot when a few drops water dance on surface. Turn pancakes when bubbles appear and edges begin to dry. Makes 10 to 12 pancakes or three 7-inch waffles.
Mix everything together & bake in greased 8 X 8 pan for 1 hour at 350°.
Beat egg whites until stiff. Add skim milk powder; mix well. Add extracts and sweetener. Drop by spoon onto cookie sheet. Bake at 275° for 45 minutes. Dust with cinnamon. Makes 12 cookies.
Preheat oven to 375°. Mix in the order above in large bowl (mix by hand). Pour into large 2 1/2-inch to 3-inch deep casserole (Pam oil spray) and bake for 1 hour or until center isn't watery. Cool 10 minutes and serve.
Line muffin pan with foil cups. Place 1 vanilla wafer in bottom of each cup. Mix cream cheese, eggs, sugar, and vanilla together. Fill each cup 3/4 full. Bake at 325° for 25 minutes. Optional: Top with cherry, strawberry, or blueberry pie filling.
Combine sugar, oil and eggs. Add milk, soda, salt and vanilla. Alternate with flour, beating well after each. Fold in apples, cinnamon and pecans. Sprinkle with 1/2 cup sugar combined with 1 tablespoon melted butter. Bake at 350° for 30 minutes. Makes 3 dozen.
Stir gently; do not overbeat. Bake at 425° until top is golden brown.
In a large bowl combine the thawed lemonade and condensed milk. Stir until completely blended. Add Cool Whip. Blend until smooth. Food coloring may be added. Pour into pie shell and chill.
Mix ingredients together. Spoon over chicken. Bake at 375° for 35 minutes. Serves 4.
Preheat oven to 375°. Place chicken in a shallow pan. Melt margarine and stir in mustard, lemon juice, tarragon and salt. Pour mixture over chicken breast and bake for 45 minutes or until cooked to desired taste.
Mix corn meal, creamed corn, Carnation milk, eggs, salt, baking soda and bacon grease. In large baking pan, pour 1/2 corn bread batter, then layer the remaining ingredients. Pour the remaining corn meal batter over this and bake in 350° preheated oven for 50 to 60 minutes.
Mix pretzels, margarine and 3 tablespoons sugar in 9 x 13-inch pan. Press into pan. Bake at 350° for 10 minutes. Cool. Cream Cool Whip, cream cheese and 1 cup of sugar. Spread over pretzels. Mix jello, boiling water and strawberries. Pour over top of Cool Whip mixture and chill.
Boil pineapple. Stir in Jell-O until dissolved. Add buttermilk and chill. When mix is starting to set, add Cool Whip. Chill until firm.
Fill jars with melons (cantaloups) and set aside until syrup is made. Pour off all juice that has formed in jars. Heat sugar, water and vinegar. Fill jars with syrup and process 10 to 12 minutes. Do not use overripe melons.
Boil chicken breasts and debone. Lay in bottom of casserole. Heat soup and milk; pour mixture over chicken. Prepare stuffing and place on top of chicken. Bake, covered, at 350° for 45 minutes.
Note: When using bread flour, use 2 tablespoons less. When using margarine, add a little salt.
Beat butter and cream cheese until fluffy. Beat in sugar, vanilla and egg yolk. Add flour, 1/2 cup at a time, beating good after each 1/2 cup. Chill 1 hour or overnight. Roll and cut. Bake at 350° for 7 to 10 minutes. Makes 4 1/2 dozen.
Combine all ingredients; mix for 2 minutes at medium speed. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake in preheated 350° oven 25 to 30 minutes or until done. Cool in pan 10 minutes. Remove from pan to wire rack and cool. Transfer to serving platter. Frost top and sides with frosting. Store in refrigerator. Serves 12.
Cream sugar, Country Crock margarine and eggs. Add orange juice and rind, mix well. Then add rest of ingredients with buttermilk. Drop by spoon size on greased cookie sheet.
Brown meat in a skillet until the pink is gone. Add other ingredients. Cover the skillet with a lid tightly. Turn to low and cook for 20 to 30 minutes.
Mix all ingredients and shape into rolls. Wrap in waxed paper and refrigerate overnight. Slice thin and bake in hot oven (400°) for 8 minutes on an ungreased cookie sheet.
Mix Cool Whip, peanut butter, cream cheese, and sugar. Pour into crust. Refrigerate overnight. Enjoy!
Melt butter. Mix with crushed pretzels. Press in bottom of 9 x 13-inch pan. Bake for 7 minutes in oven at 375°. Cool completely. Beat sugar and cream cheese until smooth. Stir in Cool Whip. Spread mixture over cooled pretzels. Mix 2 packages Jell-O with 3 cups hot water until dissolved. Stir in partially frozen strawberries. Pour over creamed mixture. Chill until Jell-O is solid. Serves 12 to 15.
Cook broccoli in boiling, salted water until tender; drain. Arrange broccoli in greased 12 x 8 x 1 1/2-inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Mix with rice and pour over chicken. Sprinkle with cheese. Combine bread crumbs and oleo; sprinkle over all. Bake at 350° for 25 to 30 minutes or until heated. (Serves 6.)
Bring hash browns, onion and chicken broth to a slow boil. Simmer until potatoes are tender. Stir in cream of chicken soup and milk. (I usually put in 1 cup of milk at first. It just depends on how thick you like your soup.) Salt and pepper to taste. I also add a little garlic salt to give it flavor.	Let mixture simmer for 10 to 15 minutes, stirring occasionally. Top with grated cheese, chives and real bacon bits.
Mix cream cheese, sugar, egg yolk and vanilla together well. Spread 1 can of crescent rolls flat in bottom of a 9 x 13-inch pan. Spread cream cheese mixture over crescent rolls. Cover with 2nd can of crescent rolls. Brush with egg white. Bake at 350° for 25 minutes or until golden brown.
Mix ingredients together (except pie shell). Pour into pie shell. Bake at 325° for 45 minutes.
Place everything except pineapple chunks, egg whites and marshmallows in pan and cook until thick. Pour over pineapple. Let cool to lukewarm. Add marshmallows and egg whites.
Chop lettuce rather fine. Place in bottom of 9 x 13-inch casserole dish. Add layer of drained peas. Add celery and onion. Ice with mayo. Sprinkle with sugar. Sprinkle cheese over sugar. Cover with plastic wrap. Make up one day ahead. Store in refrigerator.
Boil first 4 ingredients 1 minute. Remove from heat and add second 4 ingredients. Stir well, then spoon onto cookie sheet. Let cool.
Mix together sour cream and sugar. Cook until soft ball stage or 238°, stirring constantly. Take off of the heat and add vanilla and pecans. Stir well. Put on greased cookie sheet. Cool.
Mix well and pour into oblong pan. Bake at 400° for 20 minutes.
Bring sugar, Karo and water to a boil until a soft ball forms in cold water and a slight thread forms a spin from the spoon. Pour 1/3 slowly into beaten egg whites, beating constantly. Continue beating for a few seconds, returning syrup to a slow flame. Add syrup to egg whites at intervals, making 4 intervals. Add vanilla and nuts. Continue beating until mixture holds its shape when dropped from a spoon. Drop onto a greased cookie sheet.
Combine sugar, brown sugar, butter, buttermilk, baking soda and salt in a saucepan. Cook over low heat until mixture forms a soft ball in cold water. Remove from heat. Set in a larger pan of cold water; let stand until cool. Add vanilla. Beat until smooth and creamy, adding a small amount of milk or reheating for a short time, if necessary for desired spreading consistency.
Combine undrained pineapple, drained oranges, fruit cocktail, coconut and lemon juice. Sprinkle pudding over fruit and toss lightly. Add bananas and walnuts. Chill.
Combine all ingredients and blend well (by hand or in blender). Cover and chill overnight. Serve with taco chips that are thin and crispy.
Wash all fruit. Drain pineapple but save juice. Cut apples into chunks. Remove stems from strawberries. Peel and slice bananas. Dip apples and bananas in pineapple juice to keep from turning dark. Place fruit on wooden skewers.
In a small bowl, combine mayo, pineapple, milk, ketchup, sugar, poppy seeds and Worcestershire sauce. Place coleslaw mix in a large bowl; add dressing and toss to coat. Cover and refrigerate 2 hours.
Stem beans, pack in hot sterile jars; add pepper, garlic, sprague of dill; heat water, salt and vinegar to a boil. Pour over beans and spices in jars; seal in a hot water bath: when done put jars in corner away from drafts; cover with a towel.
Dissolve candy in milk. Cream the sugar and margarine together. Add flour, baking powder, vanilla and candy mixture; mix well. Beat egg whites until stiff. Fold into batter. Bake at 350° for 30 to 40 minutes. Frost when cool.
Peel and slice potatoes. Barely cover with water. Cook until done. Do not drain. Add sliced hot dogs, can of corn and onions. Reheat, then add milk and heat.
Saute onion, celery and mushrooms in butter until tender. Add to broccoli. Mix in mushroom soup and the cheese; cook over low heat until cheese is melted and well blended. A squeeze of lemon juice helps to retain the nice, green color. Serve in a chafing dish with Doritos, Fritos or toast rounds. This can be prepared ahead of time, but do not heat until the last minute. May also be frozen. Makes about 1 quart.
Mix all together. Put in a buttered casserole dish. Cook about 15 minutes at 350°.
Brown all of the above together. Then warm together 16 oz. sour cream, 2 cans cream of chicken soup and 1/2 can green chilies. In a 12 x 14 pan, pour 1/4 of sour cream mix. Fill tortillas with ground beef mixture and put into pan. Pour remaining sour cream mixture over the tortillas. Top with shredded cheese. Bake at 350 degrees for 35 minutes. Serve with picante sauce, optional.
Combine rice and all soups in casserole dish; add mushrooms which will rise to the top when done. Bake at 350° for approximately 1 hour.
Combine flour, sugar and butter with pastry blender until crumbly. Place biscuits on ungreased cookie sheet. Spread out with fingers and indent middle slightly to hold filling. Place 1 heaping tablespoon filling in each center. Sprinkle crumbs over filling and biscuit. Bake according to directions on biscuit can. Makes eight servings.
Add lemon juice or vinegar to soy milk and let stand 5 minutes. Sift together flour, sugar, baking powder, soda and salt. Cut in shortening. Dissolve yeast in water; add with soy milk to flour mixture. Mix well. Turn out on lightly floured surface. If necessary, add more flour to make a soft dough. Roll out about 1/4-inch thick and cut with biscuit cutter. Dip in melted margarine and fold over to make pocketbook rolls. Make the top portion larger so that when baked, top and bottom will be the same size. Bake in 375° oven for 15 minutes or until lightly browned. The dough does not need to rise at all before baking and may be stored in refrigerator before shaping and baking.
Mix raw ground beef and rice with your hands. After well mixed, add sauce a little at a time until well mixed in. Take mixture and shape in a loaf. Place in glass baking dish and cook at 350° for 30 minutes.
In large bowl, combine the fruits; fold in yogurt. Just before serving, sprinkle with granola. Yield: 12 servings.
Preheat oven to 350°. Butter baking dish. Cook broccoli. Drain well. Mix cheese and broccoli. Put in prepared baking dish.
Cream shortening and sugar; add molasses and egg. Beat well. Sift dry ingredients; add to creamed mixture. Mix well. Roll into small balls; dip into sugar. Place 2 inches apart on a greased cookie sheet. Bake in a moderate 370° oven for 15 minutes. Makes 4 dozen cookies.
Heat Karo and sugar in saucepan over low heat; stir frequently. Bring to a boil and remove from heat. Add peanut butter and vanilla. Stir until smooth, then pour over Rice Krispies in a large bowl. Mix well, then pour into a 9 x 13-inch pan. Pack it down smooth. Melt chocolate chips in microwave; stir every few seconds (prevents burning), then spread on squares. Melt butterscotch bits in microwave, then spread on squares. Let stiffen, but cut squares before completely hardened.
Wash and core a small apple. Fill with peanut butter or peanut butter and raisins or peanut butter and pineapple chunks, topped with nuts.
Combine ingredients into large bowl, folding together until blended. Spoon into decorative bowl. Chill.
Bake cake as directed. Leave in pan and make holes. Cook pineapple and sugar until all water is out. Spread over cake hot. Cool. Mix pudding as directed on box. Spread pudding over cake. Then spread Cool Whip over as you would frosting. Sprinkle coconut and pecans over top. Refrigerate.
Put 2 cups milk in medium saucepan. Add sugar; do not stir. Turn burner on medium-high; bring to a rolling boil.
Line pie pan with crust. Cream butter until soft. Add sugar gradually; continue to cream until light and fluffy. Stir in slowly syrup, honey, eggs, vanilla and 1 cup nuts. Pour into crust; arrange remaining nuts on top. Bake 50 to 55 minutes in 350° oven; cool.
Butter the sides of a heavy pan. Mix together 2 cups sugar and milk, stirring continuously until it reaches 234° (soft boil on candy thermometer). Remove from heat and add marshmallow cream, peanut butter and vanilla. Pour into a 9 x 9 x 2-inch pan and let cool.
Cook spirals until almost done (10 minutes); rinse and drain. Pour Wish-Bone dressing over spirals while still warm. Sprinkle Salad Supreme and Good Seasons over spirals; mix well.	Add chopped tomatoes, onion, pepper, olives and mushrooms; mix well. Chill overnight.	Let sit out a short time before serving.
Bake cake according to directions; cool. In punch bowl or large salad bowl, crumble 1/4 of the cake. Drizzle with Kahlua. Spread with pudding. Add brickle and Cool Whip. Repeat until ingredients are gone, about 3 or 4 layers.
Mix dry ingredients. Add liquid ingredients and mix well. Store in covered plastic or glass container in refrigerator and use as desired. Lasts up to 6 weeks, stored in the refrigerator. To use: Fill greased muffin tins 2/3 full (use an ice cream scoop). Bake at 400° for 18 to 20 minutes.
Brown chopped onion in a skillet with butter. Boil Minute rice in water. Mix all ingredients together and bake, uncovered, at 350° for 60 minutes or until rice thickens.
Fry bacon until crisp, drain all but 1 tablespoon of fat. Crumble bacon. Saute onion in bacon fat until soft. Sprinkle Swiss cheese in pie shell evenly. Add bacon and onion. Beat eggs slightly, slowly beat in milk, salt, nutmeg and pepper. Pour mixture into pie shell. Bake at 450° for 15 minutes. Lower oven to 350° for 15 minutes or until center is almost set but still soft (do not overbake, custard sets as it cools). Let stand for 15 minutes before serving.
Mix all together. Pour in pan. Sprinkle 1/2 cup nuts and 1/2 cup chocolate chips over. Bake in 325° oven for 45 minutes.
Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Mix together lightly. Combine dry ingredients; add slowly. Fold in nuts. Pour into 2 greased and floured loaf pans. Bake for 45 minutes at 350°.
Lightly grease 9 1/2 x 11 pan. Layer coconut and nuts. Pour prepared cake mix on top of this. Cream together cream cheese, margarine and powdered sugar (blend with mixer until creamy). Pour on top of cake mixture. Bake at 350° for 50 minutes.
Sift flour, baking powder and salt together. Mix raisins and nuts into flour. Cream shortening and orange rind together; gradually add sugar and beat until light and fluffy. Add egg and beat	well; then add carrots. Add flour mixture alternately with half and half, beginning and ending with flour mixture. Drop from a teaspoon on greased baking sheet, leaving 2 inch space between. Bake at 375° for 10 minutes or until golden brown. Yield: 6 1/2 dozen.
Cover roast with mustard. Place sliced onions in mustard. Place in pan. Fill pan with 1/2 inch of water. Bake for 3 hours in 350° oven. Check occasionally to maintain water level.
Mix margarine and sugar. Add eggs and milk. Mix well. Tear bread slices into pieces and toss in mixture until well coated. Add pineapple chunks and juice. Toss together and pour into greased baking dish. Bake 1 hour in a 350 degree oven.
Mix milk and pudding. Add Cool Whip. Layer pan with crackers. Pour 1/2 pudding on top; repeat crackers and remaining pudding. Top with crackers again. Stir icing (heat in microwave if needed) until soft and spread over crackers. Chill overnight.
Brown chicken in olive oil and garlic. Add soup, water and potatoes and cook for 45 minutes in covered Dutch oven. Check for doneness by piercing leg with fork. Add peas and salt and pepper. Serve when chicken in cooked and peas are hot. May be served with rice or noodles.