HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken until tender. Remove skin and bone and cut into bite size pieces. Boil noodles in chicken broth. Add sour cream and soups to noodles when done. Add salt and pepper to taste. Pour into casserole dish. Top with bread crumbs and pour melted butter over all. Bake at 350° for 35 to 45 minutes until bubbly and bread crumbs are toasted. Freezes well.
Fry and drain hamburger. Combine all in Dutch oven kettle and bring to a boil. Reduce heat and simmer for 1 hour or until soup has thickened.
Mix together with electric mixer. Store in airtight container. Keep in refrigerator; keeps indefinitely.
Mix sugar, flour and cocoa; add enough water to make a paste. Heat 2 cups water, egg yolks, butter or margarine and salt until butter melts. Add water mixture to cocoa paste and cook until thick, stirring constantly. Cool slightly. Add vanilla. Pour into baked pie shell. Cover with meringue, sealing to the crust's edge.
Combine all ingredients except cheese and pour half of batter in 8-inch square pan (greased). Cover with cheese. Pour remaining batter over cheese. Bake in preheated oven at 400° for 35 to 45 minutes or until golden brown. (Use more cheese, if desired.)
Preheat oven to 425°. Mix apples and raspberries in a large bowl; set aside. Combine remaining ingredients, except crust, in a small bowl and sprinkle over fruit. Mix well and spoon into prepared crust. Set aside.
Brown ground beef and add the Chili-O mix, tomatoes, beans, soup and water. Slice sausage; add to mixture. Simmer 15 to 20 minutes. Serve over rice.
Melt butter in medium skillet. Remove 2 tablespoons butter to a small bowl. Saute onion in skillet until golden. Add both cans of corn, pimientos, salt and pepper; stir in rice. Mix well. Pour melted butter across top. Bake at 350° for about 20 minutes, or until nicely browned.
Marinate skinless, boneless chicken for several hours or overnight. Barbecue until done. (Can bake.) Low in calories, cholesterol and delicious. Good for chicken kabobs, too.
Mix yeast and water together and set aside. Mix eggs, margarine, sugar and salt together. Put both mixtures together and stir in flour. Set aside in large greased bowl overnight or 6 to 7 hours. Cover with oiled plastic wrap. Divide in 3 parts. Roll out 1/3-inch thick circle. Cut in 8 pie shaped wedges. Roll up, beginning at large end. Place 2 inches apart on greased cookie sheet. Bake in 350° oven for 15 to 20 minutes.
Mix dry ingredients. Add vanilla, carrots, oil, eggs and pineapple. Grease pan. Bake at 350° until done.
Mix together first 3 ingredients. Roll into balls. Place on wax paper on cookie sheet. Put toothpicks in tops of balls. Freeze 10 to 15 minutes.
Mix margarine, peanut butter and sugars; mix well. Stir in egg, vanilla and flour. Drop by tablespoon. Press with powdered sugared fork. Bake at 350° for 10 minutes.
In small bowl, stir together cornstarch, broth, lemon juice, mustard and garlic powder until smooth; set aside. In 10-inch skillet over medium-high heat in hot oil, cook half of chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Pour off fat. Reduce heat to medium. In same skillet, add reserved cornstarch mixture. Cook mixture until it boils and thickens, stirring constantly. Return chicken to skillet. Heat through, stirring occasionally. Stir in parsley. Toss with spaghetti. If desired, garnish with fresh parsley and lemon. Makes 5 1/2 cups.
Cut beef across grain into thin strips. Combine soy sauce, garlic, ginger and add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan on wok. Add beef, brown well on high heat. If meat is not tender cover and simmer for 30 to 40 minutes on low heat. Add vegetables and cook on high about 10 minutes or until tender crisp. Mix cornstarch with water, add to pan and cook until thickened. Add tomatoes and heat through.
Spread pineapple (not drained) in 11 x 13-inch pan. Add blueberries and sprinkle with 3/4 cup sugar. Spread dry cake mix over mixture. Drizzle with oleo. Mix 1/4 cup sugar and nuts and sprinkle over cake. Bake at 350° for 1 hour. Serves 16 to 18. Good warm with ice cream.
Mix cream cheese with electric mixer on medium speed until smooth. Add seasoning mix, mixing until well blended. Spread on bottom of 9-inch pie plate. Layer remaining ingredients over cream cheese mixture. Refrigerate. Serve with tortilla chips. Makes 5 cups.
Put cutlets in a baking dish; pour wine over and set aside. Dice tomatoes and slice onions. Remove cutlets from wine. (Reserve wine and add water to equal 1/3 cup.) In skillet cook cutlets in olive oil. Turn until brown. Remove to a warm platter. To drippings add tomatoes, onions, basil and sugar. Mix cornstarch and wine and add to tomato mixture. Boil until thick and pour over turkey.
Fry bacon until crisp, then drain and pour nearly all of the fat out of the pan. Set bacon aside. In the remaining fat, mix cabbage, carrots and potatoes. Sprinkle with flour and add the boiling water, salt, pepper and vinegar. Cover and cook slowly for 50 minutes. When ready to serve, place cabbage and potatoes in a casserole dish and top with sour cream and crumbled bacon. Makes 6 servings.
Stew hen without salt. Skin and pull meat off. Line large pan with meat. Mix mushroom soup and celery soup; stir together and pour over chicken. Sprinkle on stuffing. Mix cornmeal or regular over top. Mix chicken broth with milk; pour over top. Bake, uncovered, at 350° for 1 hour.
Mix all ingredients together. Refrigerate several hours or overnight. Sprinkle with coarse pepper just before serving.
Cook butter beans about 30 minutes. Mix all ingredients and cook 30 more minutes. Put in jars (hot) and seal. (You can also freeze this.)
Bring water to boil; add shrimp. Simmer for 2 to 3 minutes. Drain, shell and devein. In bowl, combine green onion, lemon grass, chili pepper, garlic, lemon juice, fish sauce and oil. Mix well. Add shrimp. Cover and chill.
Melt chocolate pieces. Stir until smooth. Remove from heat. Stir in remaining ingredients. Stir thoroughly. Turn into wax paper lined container. Press into block 1 inch high. Refrigerate 2 hours. Turn out; peel off paper. Cut and store in airtight container.
Mix all dry ingredients and the grated onion. Add a small amount of oil and mix well. Gradually add alternately the vinegar and oil, ending with oil. In this way the celery seed will be well mixed in the dressing and it should not separate.
Combine syrup, sugar, salt, butter and vanilla and mix well. Add beaten eggs. Pour into a 9-inch unbaked pie shell. Sprinkle pecans over all. Bake in preheated oven at 350° for approximately 45 minutes. When cool you may top with whipped cream (optional).
In bowl combine oats, B Sugar, Salt & flour add butter mix until crumbly. Stir in pecans & set aside 1 1/2 cup crumbs for topping. Press into 9 x 13 pan.
Cook carrots covered in water with sugar, vanilla and salt until tender. Remove from heat and drain. Mash carrots and add the remaining ingredients (except nutmeg) one at a time while mixing. Pour into homemade pie crust or pre-made pie shell. Sprinkle nutmeg on top of the pie before baking. (This will make 2 pies.) Preheat oven to 400° and bake for 50 minutes or until the center is done.
Mix butter, mustard, Worcestershire and onion. Cut party rolls in half (whole package at a time), horizontally. Spread butter mixture on top and bottom of each half. Put slices of ham and cheese on rolls and put back together. Put back in aluminum tray and then cut each individual roll. Heat in oven at 350° until cheese is melted. (Can freeze before cooking.)
Combine all ingredients and stir until smooth. Pour into greased pan and bake at 350° for 45 minutes or until done.
Layer the first 4 ingredients. Add the peas in a pan and pat down. Mix mayo with sugar; cover the first 4 layers of ingredients. Top with cheese and bacon bits. Best made the day before. Make in a 9 x 13-inch pan. Serves 10 to 15.
Cook ground beef with onion. Drain grease. Add cooked bacon, cooked noodles and all other ingredients. Bake in oven approximately 45 minutes at 300° to 325°.
Combine all ingredients, except rice, in a 2 1/2-quart saucepan, stirring well. Bring to a boil. Cover and cook 15 minutes. Stir in cooked rice. Remove from heat. Cover and let stand 5 minutes. Stir well before serving.
Layer pan with croutons, then sausage, then cheese (9 x 13-inch), then beat together the rest of the ingredients and pour in pan. Cover and refrigerate overnight. Bake uncovered at 350° for 35 to 40 minutes.
Fry bacon and reserve 2 tablespoons drippings. Cut potatoes into 1-inch cubes and cook until done. Saute onion in bacon drippings until transparent. Stir in cheese and sour cream until cheese is melted. Drain potatoes and sprinkle with 1 or 2 teaspoons seasoned salt. Pour cheese mixture over potatoes and sprinkle with crumbled bacon. Bake a few minutes.
Mix all ingredients until well blended. Chill. Serve with assorted chips or vegetable dippers.
Be sure egg whites are at room temperature. This takes about 1 hour after removing from the refrigerator.
Use 2 slices of apples, leaving the skin on. Spread peanut butter on the inside of the apple, both slices. Place 5 or 6 mini marshmallows on the peanut butter between the apple slices. The marshmallows will look like teeth, and the skin will look like lips. Kids delight in this fun and nutritious treat!
Mix the first 5 ingredients by hand (will be stiff). Roll out on flour. Fold dough after rolling out into 3 layers. Cut into noodles (no more than 1/4-inch thick). Boil chicken in water for 1 hour or until done. Use broth off of chicken to put noodles in. Pick chicken off the bones. Put into broth with noodles. Cook on low together with noodles until noodles are tender. Serve. Makes 1 gallon.
Combine all ingredients. Shape into ball. Cover with additional nuts. Top with cherry. Wrap with Saran Wrap. Refrigerate.
Place bottom crust in pie pan; lightly brown in 375 oven. Combine first 6 ingredients. Spoon into prepared crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes before serving.
Boil chicken until done. Take chicken off the bone. Brown chicken pieces in hot oil in large skillet. Stir in barbecue sauce and water. Cover and cook over medium heat for 20 minutes. Stir in rice and corn. Cover and reduce heat. Simmer 10 minutes or until rice is tender.
Place peaches (juice also) in buttered baking dish. Sprinkle with lemon juice. Mix flour, sugar and eggs until lumpy. Spread this mixture over fruit. Sprinkle top with melted butter. Bake at 375° for 30 minutes. (The flour mixture will not spread out evenly and smoothly but it cooks well.)
Let marshmallows melt in hot water. Add jello and mix well; can reheat water. Cool well and add pineapple, grated cheese and nuts. Fold in Cool Whip. Refrigerate until firm.
Cook chicken and save broth. Remove chicken from broth and debone. Crumble corn bread and biscuits (real fine) in large bowl. Add some broth. Beat eggs and add to mixture. Add onions, soups, milk, melted margarine, sage, pepper and salt. (mixture needs to be real soupy.) Pour in a large roasting pan; add chicken pieces. Cook at 350° for about an hour or longer. Insert knife in the center to test for doneness. Use remaining chicken for Giblet Gravy. Canned chicken broth may be used, if needed.
Boil the sugar and water for 15 minutes. Mix all ingredients together. Put in container and freeze. Serve with 7-Up or ginger ale. Great summer drink!
Mix together Cool Whip and Jell-O, then add crushed pineapple, mandarin oranges and cottage cheese. Add cherries for color.
Butter baking dish. Sprinkle apples with lemon juice, if desired. Cut bread into finger size lengths and lattice over sliced apples. Mix together sugar, flour, egg and butter. Pour over bread, covering each piece well. Bake at 350° for 25 minutes or until brown.
Boil oil, vinegar, sugar, celery seed, salt and pepper. Pour over cabbage and onions. Cover and refrigerate. Toss occasionally for 12 hours. Serve.
Grease 13 x 9 pan. Line pan with boneless chicken breasts. Cover with shaved ham. Place slices of Swiss cheese over ham. Mix cream of chicken soup with water and spread over cheese. Combine melted butter with stuffing mix. Cover with foil and bake 1 hour at 350°. Remove foil last 15 minutes.
Cook tomatoes and sugar 15 minutes. Add the jellos. Cook 10 minutes. Skim top and pour into jars. Cool and refrigerate.
Preheat oven to 350°. Butter a 12 x 8-inch shallow baking dish. Discard outer leaves from cabbage. Wash head of cabbage. Cut into 1-inch wedges. Pour 1 cup water in large skillet and bring to boiling. Add 1 teaspoon salt and the cabbage. Cook over medium heat, covered, 10 minutes. Drain well.
Rinse split peas several times. Combine all ingredients in a large saucepan or Dutch oven. Cover with water. Cook on slow burner until peas melt to a smooth consistency. Add more water if necessary. Good served with French bread.
Cook squash until tender and water evaporates. Measure out 2 cups squash. Add margarine while squash is hot; add other ingredients. Pour into 2 unbaked pie shells. Bake at 400° for 45 minutes. Best when completely cool!!
Cube up all your cheeses. Brown hamburger. Combine all in a crock-pot until melted. Serve with chips.
Place drained asparagus on bottom of casserole dish. Mix mushroom soup, eggs and almonds together. Spread over the top of asparagus. Cook for 30 minutes at 400° in oven. Serves 4 people.
In a medium mixer bowl, beat cream cheese until fluffy. Gradually beat in lemon juice. Stir in shrimp, onion, horseradish and pepper. Chill. Serve with Melba toast.
Melt butter in large saucepan. Blend in flour, onion, salt, mustard and garlic salt. Stir in milk. Cook, stirring constantly, until sauce thickens. Stir in cheese, potatoes and wieners. Spoon mixture into buttered 2-quart casserole. Bake at 350° for 45 minutes.
Mix jello with boiling water and let cool to a syrupy stage. Add strawberries (thawed), cake and Cool Whip. Pour into 8 x 13-inch baking dish and chill. Cut in squares. Top with a dab of Cool Whip and a berry.
Flatten chicken breasts between waxed paper to 1/4-inch thickness. Season with salt and pepper. Cut into quarters. Heat 2 tablespoons butter in large heavy skillet over medium heat. Cook chicken 5 minutes or until no longer pink and transfer to platter. Add mushrooms to skillet and cook 2 minutes. Add onions, shallots, bay leaf, garlic and thyme. Cook, stirring, for 1 minute. Sprinkle in flour. Stir in broth and wine. Simmer 2 minutes. Whisk in remaining butter. Add chicken; heat through. Add salt and pepper. Remove bay leaf.
Combine ingredients. Turn into unbaked pie shell and sprinkle with cinnamon. Bake in preheated 400° oven for 10 minutes; reduce heat and bake at 350° for 25 to 30 minutes or until set.
Preheat oven to 350°. Melt margarine in a 9 1/2-inch Pyrex pie plate in oven. In mixing bowl, combine meal, flour, sugar and baking powder. Add enough hot water to mix ingredients together. Add egg and beat well. Add milk. Pour into pie plate with margarine. Bake for 35 to 40 minutes.
Mix by instructions on box. Bake in two 9-inch cake pans. Turn out on rack to cool. Slice each layer in two, giving you 4 layers.
Brown meat; add salsa, corn, salad dressing and chili powder. Layer in casserole the meat, cheese and crushed chips, ending with cheese. Bake at 350° for 30 minutes. Serve over noodles or rice. Makes 4 servings.
Cook vegetables together until tender; discard onion and celery. Mix vegetables, meat and soup together in a bowl. Pour into a casserole dish. Top with biscuits or homemade dough and bake at 425° until golden brown, about 10 to 12 minutes.
Take cookies (any favorite) and layer in a 13 x 9-inch pan. Layer 1/2 Cool Whip, then another layer of cookies, then remaining Cool Whip. Set overnight.
Mix the first 7 ingredients together; pour into a 9 x 13-inch oblong baking dish. Top with crushed potato chips and 1/4 cup of pecans. Bake at 425° for 15 to 20 minutes.
Spread graham crackers in a 9 x 13-inch dish. Cover with mixed pudding. Chill. Layer bananas, then Cool Whip followed by strawberries and pineapple. Sprinkle coconut on top. Refrigerate. Makes 8 servings.
Bring margarine and tomato juice to a boil in large saucepan. Add remaining ingredients. Simmer for 30 minutes. Discard bay leaves. Yields 1 1/2 quarts.
Put oil in 3 quart pot. Clean and devein shrimp. When oil is hot, add shrimp and toss for 1 minute. Remove and add onions, red pepper and garlic. Cook until soft. Sprinkle on flour and toss. Add stock, salt, pepper, tomatoes (cut up), okra and rice. Make a paste of the file and 1 tablespoon water and add. Put shrimp back into pot, turn off heat; ready to serve. Makes 4 servings.
Chop 4 squares of chocolate; set aside. Mix melted margarine with cookie crumbs. Press into bottom of foil-lined 9-inch square pan. Top with caramel topping.
Melt oleo; add cocoa. Cream sugar into mixture. Add rest of ingredients; mix well. Bake in pan sized according to thickness desired. Be sure to melt cocoa, oleo and sugar in saucepan. This cannot be dry mixed.
Mix sugar and flour together. Add milk and egg yolks that have been beaten or mixed. Cook until you have desired thickness. Add vanilla and let cool. Pour over layered bananas and wafers. Beat egg whites until stiff. Add 1/2 cup sugar and put on top of pudding and brown in oven.
Thaw spinach; make sure "all" liquid is out of it. Mix "all" ingredients together. Best if refrigerated for a few hours before serving. Can be served with fresh veggies. Serves a large group. Cut in half for smaller group.
Preheat oven to 350°. Melt butter and chocolate in 2-quart saucepan over low heat, stirring occasionally. Remove and stir in sugar; cool to room temperature. Stir in eggs and vanilla, then flour and nuts. Pour into buttered 9-inch square baking pan. Bake 25 to 30 minutes. Immediately sprinkle with chocolate chips. Allow to stand 5 to 10 minutes, then spread melted chocolate chips.
Beat eggs, oil, sugar, zucchini, pineapple, vanilla and nuts. Beat lightly and well. Add flour, salt, soda, cinnamon and baking powder. Mix to blend. Put into 2 well-greased loaf pans. Bake at 350° for 50 minutes.
Cream butter and sugar until fluffy. Add flour, cloves and cinnamon. Roll out and cut into heart shapes. Place on greased cookie sheet. Bake at 350° for 6 to 9 minutes.
Break cake into small pieces in a deep dish. Mix dry jello and frozen strawberries together. Pour over cake. Put sliced bananas over mixture. Mix pudding with 2% milk as directed and pour over bananas. Top with Cool Whip.
Mix all ingredients together. Bake in buttered pie plate 30 minutes at 350°.
Heat pineapple to a boil. Add jello to dissolve. Let cool. Then add buttermilk. Let cool until slightly thickened. Fold in Cool Whip. Mix and let congeal.
Mix all ingredients together until smooth. Pour into a greased and floured 9 x 9-inch pan. Bake in a preheated 350° oven until center springs back when pressed.
Use half of the pineapple juice and make ice cubes or a ring. Mix rest of the ingredients. Chill until serving time, then add 7-Up.
Brown meat, onion and pepper in large skillet. Pour off fat. Stir in tomato sauce and corn; simmer. Cook macaroni and cheese according to package directions, adding enclosed packet, margarine and milk. Stir macaroni mixture into meat mixture until mixed well. Pour into large casserole dish. Sprinkle cheese on top. Bake at 350° until casserole bubbles and cheese is melted, 20 to 30 minutes.
Mix all dried fruit and nuts in flour. Then mix together with eggs, sugar, cinnamon and margarine. Add drained cherries and soda. Add some juice of red cherries, this adds taste and color. Bake 350° for 12-15 minutes. Let cool.
Combine flour and blueberries; toss lightly and set aside. Combine next 4 ingredients in mixing bowl; mix well. Combine egg and milk. Gradually add milk mixture to flour mixture. Stir until smooth. Fold in blueberries.
Mix peanut butter, margarine and sugar. Roll in small balls. Chill in freezer 20 minutes. Dip in melted white chocolate. Place dipped eggs on waxed paper. Good any time.
Melt butter in large saucepan. Add onion, green pepper and celery. Saute until tender. Add potatoes, water, pepper, paprika and bouillon cubes. Cover. Simmer 10 to 20 minutes until potatoes are done. Combine flour and a small amount of water (1/4 cup) into a paste. Add to potato soup. Add milk and cook until thickened. Stir constantly.
In a crock-pot warm Kool-Aid and red hots. Serve warm. Tastes like apple cider! Extremely easy!!!
Drain peaches well and crush 1 cup with fork in strainer. Combine peaches with all remaining ingredients. Spoon into two greased 8-inch square pans. Bake in 350° oven 40 to 45 minutes. Cool on wire racks.
Put first 5 ingredients in a bowl and beat well. Pour into greased and floured Bundt pan. In a small bowl, mix together remaining 3 ingredients. Pour over batter in pan. Cut in with knife and swirl. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. In a large bowl, cream butter and sugars together. Add eggs and vanilla and mix well. Add dry ingredients and mix until blended. Stir in remaining ingredients. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Cook broccoli according to package directions; set aside. In a large pan, saute onion in butter; blend in flour. Add milk and half and half slowly. Cook until thickened and smooth. Dissolve bouillon in the hot mixture. Add seasonings, crab and broccoli. Heat thoroughly and serve. Makes 4 to 6 servings.
Mix all together by hand. Save a small piece of dough for the top to criss-cross. Put dough in oblong pan; pat in with hands. Spread your choice of filling. Can use two different kinds on top. Then roll dough that was saved in pencil thick strips to criss-cross on top of filling. Bake at 300° for one hour. You may use 2 square pans instead of oblong shape if desired.
Mix everything together, except oil and poppy seed. With electric mixer, slowly pour in salad oil. Add poppy seed and continue to beat until well mixed. Store in tight container in refrigerator.
Brown chicken in salad oil. Remove chicken and saute onions and celery until tender. Add remaining ingredients to vegetables. Season with salt and pepper to taste. Simmer 10 minutes. Skim off excess fat. Place chicken in 11 x 7 x 1 1/2-inch baking dish. Pour sauce over. Bake, uncovered, at 325° for 1 1/4 hours or until done.
Wash and trim squash. Cook until tender. Drain in colander. Melt oleo in pot that squash was cooked in. Saute onions in oleo until tender. Add squash, egg, soup, salt and pepper. Pour in a casserole dish and top with bread crumbs. Cook in a 350° oven for 30 to 40 minutes.
Layer each ingredient, putting crackers next to last and cover with the mayonnaise. Garnish with cucumbers, radishes and black olives.
Cream margarine, peanut butter, powdered sugar & rice krispies, form into balls and place on wax paper.
Cream butter, egg yolks and sugar. Add milk and mashed bananas. Mix gradually. Combine flour, baking powder and salt. Beat well. Add nuts and raisins mixed with a little flour. Fold in beaten egg whites. Pour in 2 bread pans, greased and floured. Let stand 15 minutes. Bake 1 hour. Melt butter on top and rub cinnamon on top.
Mix all ingredients together and chop in food processor. If too thick, add a little more lemon juice. Excellent Arabic dish. This recipe will serve 4 people.
Mix pudding and 2 cups milk. Add Eagle Brand milk and Pet milk and mix well. Add fruit of your choice. Place in churn when all mixed together and churn until firm.
Preheat oven to 350°. Place potatoes in greased 9 x 13-inch pan. Stir in large bowl the next 6 ingredients; pour over potatoes. Sprinkle with corn flakes and margarine mixture. Bake for 1 hour at 350°.
Mix vegetable oil or melted butter, sugar, eggs and vanilla until smooth. Add baking powder, salt and cocoa; mix again until smooth. Add flour. Stir in nuts, if desired. Pour into a large cookie sheet (greased). Bake at 350° for 30 minutes.