HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a Dutch oven, combine the stock, carrots, celery, bay leaf, thyme and pepper. Bring to a boil over high heat. Add the chicken and return to a boil. Cover; reduce the heat to low and simmer gently while you prepare the dumplings.
Grind raisins and peanuts through food grinder. Set aside. Sift flour, baking powder, salt and spices into large bowl. Cut in shortening with pastry blender. Add raisin and peanut mixture, sugar and oats. Mix well.
Butter Bundt tin. Lay rolls around tin. Mix sugar, pudding and nuts. Sprinkle on rolls. Pour melted butter over all. Let set in warm place overnight. Bake next morning at 350° for 30 minutes.
Measure and set aside in a bowl the oatmeal, peanut butter and vanilla. Put in saucepan, sugar, butter, milk and cocoa. Boil 3 minutes and pour over peanut butter mixture and then mix until all ingredients are moist. Drop onto wax paper by teaspoon and let cool.
Mix all ingredients well. Form into balls. Roll in powdered sugar. Refrigerate in covered container.
Combine chicken, soup, water chestnuts, spaghetti, 1/2 cup Cheddar cheese, milk and pimento. Mix lightly. Spoon into a 1 1/2-quart casserole. Bake at 350° for 45 minutes. Top with remaining Cheddar cheese and additional Parmesan cheese. Continue cooking until Cheddar cheese melts. Makes 6 to 8 servings.
Cover bottom of a 9 x 13-inch pan with slivered dried beef. Wrap each breast with a slice of bacon and arrange on layer of dried beef. Mix the sour cream and soup and spread over chicken breasts. Cover and bake at 350° for 2 hours. Uncover and bake 1/2 hour longer.
Beat eggs and sugar. Add milk and continue beating. Add whipping cream and half and half. Add other ingredients together and put in container for ice cream freezer. Must have ice cream salt and ice for the freezer. Churn until frozen.
Lightly grease 4 large clam shells or small casserole dishes. Pack equally with scallops. Add garlic salt and paprika to oil and brush tops of scallops.
Combine chicken, avocado, tomato, onion, jalapeno peppers and garlic. Stir remaining ingredients until well blended. Cover and chill until ready to serve. Makes 2 3/4 cups dip.
Mix the first 3 ingredients and press into a 9 x 13-inch pan. Bake at 325° for 10 minutes; cool.
Heat milk to hot, but not boiling. Mix egg and enough flour to make almost dry. Stir into hot milk; cover and let set on stove for 15 to 20 minutes.
Heat oven to 375°. Mix all ingredients. Shape into 3/4-inch balls. Place 2 inches apart on greased cookie sheet. Bake until set, 15 to 18 minutes.
Cream the butter and sugar well. Add eggs, one at a time, beating well after each. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in pecans and lemon peel. Pour into greased and floured loaf pans and bake at 350° for approximately 1 to 1 1/4 hours.
Drain all vegetables. Toss all ingredients together in large bowl; marinate overnight. (Keeps 2 to 3 weeks in refrigerator.)
Wash spinach and drain on paper towels to absorb excess water. Tear or cut leaves into bite-size pieces and put in a salad bowl. Add green pepper, onion rings, lemon juice, oil, tarragon, salt and pepper. Toss lightly. Garnish with egg slices and anchovies. Serves 6 to 8.
In a large bowl, beat eggs. Blend in sweet potatoes. Add remaining ingredients. Mix well. Drop by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 375° for 12 to 15 minutes. Cool on wire rack. Makes 5 dozen.
Thaw shrimp if frozen. Combine flour, bread crumbs, salt, pepper and paprika. Dredge shrimp in flour mixture. Melt butter in large skillet over medium-high heat. Add shrimp and garlic. Cook, stirring frequently 1 to 3 minutes until shrimp turns pink. Stir in parsley. Serve over rice. Squeeze lemon juice over shrimp if desired. This is also good served over fettuccine alfredo.
Wash and pat dry chicken breasts. In a large bowl combine next 5 ingredients and crush.
*Two cups apple pie filling can be used instead of the apples and 1/2 cup sugar.
Blend sugar, oil and eggs. Sift flour, salt, soda, cinnamon, nutmeg and allspice together. Add alternately with buttermilk to the egg mixture. Add vanilla, nuts and prunes. Mix well and pour into a 13 x 9 x 2-inch dish which has been greased with butter. Bake at 300° in preheated oven for 1 hour.
Prepare muffin mix as directed, adding 1/2 cup cheese to mixture. Set aside. Combine chicken, soup, chilies, corn, onion and chili powder in large saucepan. Cook and stir over medium heat until heated through.
Melt oleo in frypan. Add chicken and brown. Remove chicken and place in shallow pan and arrange orange slices. In same frypan, make sauce by adding flour, salt and cinnamon. Gradually add orange juice. Cook over medium heat 5 minutes. Pour over chicken. Bake at 375° until done.
Brown ground beef and onion in oil, drain. Add seasonings. Cook noodles according to package directions. Pour meat mixture over cooked noodles. Stir in soup and milk. Add beaten egg. Put in deep dish. Sprinkle with cheese. Bake at 350° for 30 minutes.
Spread cubed bread in bottom of a 9 x 13-inch pan. Cover with cheese, onions and bacon. Pour mixture over all. Let stand 6 hours or overnight in refrigerator. Bake at 350° for 50 to 60 minutes.
Preheat oven to 400°. Grease a 9 x 9-inch cake pan. Cook and stir together the beef and onion until meat is brown. Stir in seasoning mix, then spread in pan. Sprinkle with chilies. Beat milk, baking mix and eggs until smooth; pour over meat and chilies. Bake for 25 minutes, then sprinkle with cheese. Bake until knife comes clean. Cool 5 minutes; cut into squares.
Bring margarine to room temperature. Mix corn oil and buttermilk in food processor. Add margarine and process until thoroughly mixed and smooth. Keep in covered plastic container. Makes 2 pounds.
Mix meal, flour, milk, butter and eggs. Add celery and onions. Pour into 8-inch square dish and bake about 25 minutes at 400° or until golden brown to make cornbread. Break up cornbread and mix with crumbled bread and pour turkey broth over this. Allow to stand for a little while and then blend well. Add salt and pepper to taste and sage, if desired. Place in Pyrex dish and bake at 350° for 20 to 25 minutes. Do not overcook. It will be dry. Serves 8 to 10.
Mix ingredients together in bowl. Drop by spoonfuls on baking sheet. Bake at 375° until brown.
Spread into 15 x 10 x 2-inch baking pan. Bake at 350° or 375° (depends on oven) for 25 minutes. Cut into squares.
Cook and dice chicken. Cook and drain egg noodles. Melt margarine with onion and peppers. Add mushrooms, broth and Ro-Tel. Simmer 20 minutes. Add chicken and cheese. Stir until melted. Add noodles and peas. Pour in dish. Cook at 350° for 25 to 35 minutes.
Saute onion in oleo; set aside. Mix all other ingredients, then add onion mixture. Put in 9 x 13-inch pan. Bake at 400° for 30 minutes.
Dissolve jello in boiling tea. When starting to thicken, add other ingredients. Put in molds. Serve on lettuce leaf with mayonnaise.
Mix sugar, vanilla, eggs and butter together. Then mix in beans. Put in a pie shell and bake at 350° for 25 to 30 minutes. Pie should taste like a pecan pie.
Mix all ingredients in a bowl. Knead for at least 5 minutes. Colored clay may be made by adding a small amount of food coloring to water before mixing. If the mixture is too sticky, add more flour. If it is too thick, add more water. Colored clay can be mixed together to create a marbled effect. After the clay is shaped, you can just let it harden or you can put it on a cookie sheet in a 350° oven for 1 hour. When the sculpture cools, it can be painted.
Place uncooked rice in bottom of 13 x 9-inch pan. Salt and pepper chops, then brown in skillet. Arrange browned chops, overlapping, on top of rice. Place a slice of onion, tomato and pepper ring on top of each chop. Pour bouillon over this. Cover securely with foil. Bake at 375° for 1 hour.
Saute green pepper, onion and celery in olive oil until tender. Add tomatoes, salt, pepper, red pepper and water; cook for 10 minutes. Combine flour and sugar; add enough water to make a smooth paste and stir into tomato mixture. Cook and stir until slightly thickened. Add shrimp and pea pods. Cook until pea pods are tender and shrimp are cooked. Serve over cooked rice.
Cook chicken and set aside. Cook spaghetti (don't overcook) in broth with onion flakes added. Drain spaghetti and add all other ingredients in a large pot or bowl. Pour mixture in a 9 x 13-inch baking dish. Place in oven at 350° for 30 minutes or until cheese is melted. Top with garnish of fresh parsley.
In a small bowl, combine first 6 ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with chilled chicken salad. Yields 1 or 2 servings.
Crumble rolls. Place in bottom of casserole dish. Mix seafood with juices and spices. Pour over crumbled rolls and pat down. Slice half stick of margarine into thin slices and place slices across top of casserole. Sprinkle with paprika. Bake at 350° for 30 to 40 minutes.
Grease baking dish. Place potatoes in bottom, then onions, next beef and cream of celery soup. Sprinkle with pepper. Bake at 350° for 1 hour.
Cook noodles as directed on package. Prepare white sauce and stir in tarragon. Grease a 9 x 12-inch pan. Layer 1/3 of the noodles, 1/3 seafood, 1/3 white sauce and 1/3 cheese; repeat twice. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before cutting.
Mix the graham cracker crumbs and the melted butter together and press to the bottom and sides of a 9 x 13-inch pan. Beat the powdered sugar, eggs and remaining butter until fluffy. Spread over the crust. Add a layer of drained, crushed pineapple, then a layer of sliced bananas followed by a layer of Cool Whip. Sprinkle with chopped nuts. Add cherries on top. Refrigerate.
Drain salmon. Mix in ingredients, except pecans. Roll in pecans and chill 2 hours.
Mix sour cream, mayonnaise and garlic cheese dressing. Add vegetables and toss. Chill several hours before serving. If preferred, large head cauliflower (broken into florets) may be substituted for the cucumbers.
Sprinkle Jell-O (dry) over pineapple. Add Cool Whip and marshmallows. Add 1/2 cup nuts if desired. Mix well. Put in bowl and refrigerate.
Soak bread in milk. Drain and reserve milk. Combine with eggs. Grease 9 x 13-inch pan. Put soaked bread in bottom of pan. Add egg mixture. Top with cheese and the crumbled bacon. Pour margarine over top. Let set in refrigerator overnight. Bake at 350° for 1 hour or until firm. Serves 8 to 10.
Heat juices drained from pineapple and cherries. Pour over Jell-O. Cool. Mix pineapple, cheese, cherries and nuts. Add to Jell-O mixture. Blend well. Add Coke and blend again. Chill until firm. Serve.
Peel potatoes, cut into small cubes and boil, covered with water, for 45 minutes. Drain well and refrigerate until completely cold. Add remaining ingredients and mix very well.
Dip chicken in egg, then bread crumbs. Brown in oil. Drain oil and saute onions and mushrooms until tender. Add diced tomatoes, tomato sauce and white wine. Add chicken to this mixture. Cover and simmer 1/2 hour, until chicken is tender. Serve over rice.
Mix the first six ingredients together, then mix 1/2 cup flour with all the other ingredients and then mix all ingredients together. Cook in tube pan at 250° for 3 hours. Glaze.
Mix everything together but shrimp. Marinate shrimp in sauce for 24 hours. Cook on grill until done, 3 to 5 minutes per side.
Melt cheese in top of double boiler. Add next 4 ingredients and heat. Serve warm with tortilla chips.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar. Add cooled melted butter. Stir in chips and nuts. Pour into pie shell and bake 1 hour. Serve with whipped cream or ice cream, if desired.
Brown sausage, celery, rice, onions and green pepper in frypan. Cook and stir over medium heat until meat and rice are brown. Drain off any grease or the rice will not brown. Drain mushrooms;	reserve liquid to add to water used in soup mix. When meat	mixture is brown, add drained mushrooms (chopped), half of the almonds and the soup mix. Turn into buttered dish and sprinkle remaining almonds on top. Bake at 325° for 1 hour. Serves 6 to 8.
Mix all ingredients and bake at 350° for 30 minutes. (Instead of using soup, I cook noodles in tomato juice.) If not enough tomato, I add a little pizza sauce after all mixed together.
Combine the first 5 ingredients. Mix the remaining ingredients. You may heat second mixture to dissolve sugar, if you want. Pour over kraut mixture. Chill 24 hours. Serves 4.
Sift together 1/2 cup sugar, 1/4 teaspoon cinnamon and 1 tablespoon flour and sprinkle in bottom of pie crust. Place the apples on top of this mixture. Sift together 1/2 cup sugar, 1/4 teaspoon cinnamon and 1 tablespoon flour and sprinkle over apples. Cut up the oleo over sugar mixture and apples. Cover with top crust. Fold bottom crust edge over top and flute. Slit top crust to allow steam to escape. Bake at 425° until brown and apples are bubbly.
Cook cauliflower tender-crisp; drain well and cool. Melt cheese with 1/2 stick butter; drizzle over cauliflower. Crumble Ritz crackers and combine with 1/2 stick butter. Put crumbs on top. Bake at 350° for approximately 30 minutes. Can be made ahead and refrigerated. Bake before serving.
Place pie filling in bottom of a 28 x 18 x 4 cm oven or microwave dish; sprinkle 1/2 teaspoon cinnamon into pie filling. Mix dough ingredients together and sprinkle over pie filling. Bake at 350° for 30 minutes. Serve with whipped cream. Makes 4 to 6 servings.
Sift sugar and flour into large bowl. Set aside. Put oleo, shortening, cocoa and water in pan and bring to boil. Pour over flour mixture. Stir well. Add soda to buttermilk; add to mixture, then add eggs, cinnamon and vanilla. Beat well. Pour into 9 x 13-inch pan. Bake at 350° for 25 minutes. About 5 minutes before cake is done prepare icing.
Prepare cake mix using 4 eggs and no water. Add cherry pie filling and mix well. Bake as directed on package in 9 x 13-inch pan. Serve topped with whipped cream.
Mix flour, brown sugar, margarine and Crisco; save 1 cup for top of cakes. Mix remaining ingredients and pour over crumbs; beat until smooth. Fill each tin 3/4 full and sprinkle crumbs on top. Place tins on top rack of oven. Bake at 350° for 20 minutes. Makes 30 cupcakes.
Tear day-old french bread into 1 inch cubes and put into 1 large or 2 medium greased casserole dishes. In a separate bowl blend 4 eggs, cheddar cheese soup, 1 soup can of water, 2 cups cheese. Pour over bread. Bake uncovered 30 minutes at 350 degrees. (Cooked sausage, bacon, onion, etc. can be added if desired.)
Cream together margarine, sugar and eggs. Add the flour and soda alternately with the buttermilk, ending with the flour. Add vanilla. Fold in mashed bananas and pecans. Bake in a Bundt pan at 325°. May also be baked in 2 loaf pans.
Mix first 4 ingredients. Add egg and water. Dip smelt in mixture and deep fry.
Saute onion and pepper. Add sausage and rice, stirring constantly. Combine Ro-Tel and water to make 3 cups liquid. Add this liquid along with soup, gravy mix and seasonings to the sausage and rice mixture. Bring to a boil. Lower heat. Cover and cook for 25 to 30 minutes.
Peel and core apples. Cut each apple in 8 parts. Sift flour, salt and sugar into an 8 x 8-inch pan. Add oil and milk; whip with a fork. Pat out to cover bottom of pan and push dough up along sides about 1-inch. Arrange apples over pastry and sprinkle streusel over top. Bake at 375° for 40 to 50 minutes.
Combine all ingredients; refrigerate for a couple of hours. Spread on French bread or bread of your choice. Place under broiler to brown.
Sprinkle meat lightly with salt and pepper; coat lightly with flour. Brown well in a skillet with olive oil. Reduce heat; add onions, garlic and celery; cook until limp. Transfer to a 3-quart pot. Stir broth, water, steak sauce and mustard into skillet and bring to a boil, scraping meat particles from pan bottom. Pour liquid and vegetables over meat; cover and bake at 325° for 2 3/4 hours or until almost tender. Add carrots and wine; cover and cook 30 to 40 minutes. Remove meat and carrots; keep warm.
Brown hamburger meat in skillet with onion, salt, paprika and pepper. Simmer until meat has browned. Drain off grease. Add tomatoes, mushrooms and macaroni. Cook on medium heat for 20 minutes.
In medium bowl, blend the soup mix, sour cream and mayonnaise; add lemon juice. Stir in spinach and water chestnuts. Chill. Makes about 3 cups dip.
Mix all ingredients (except ginger ale and sherbet); pour ginger ale slowly down the side of punch bowl. Garnish with orange and lemon slices.
Mix the first 5 ingredients and press in pan. In a small saucepan over low heat, melt chocolate chips, butter and vanilla. Spread over the peanut butter mixture.
Preheat oven to 350°. Pour oil over sugar and let stand. Sift together 2 cups flour, soda, cinnamon and salt. Cream eggs, sugar and oil and add to dry mixture, using mixer. Mix together 1 cup flour, apples, nuts and vanilla and add to batter. Bake in a Bundt pan for 1 1/2 hours or a 9 x 13-inch pan for 1 hour. Cool before removing from Bundt pan.
Cook chicken. Debone. Cook carrots, onion, celery, salt and pepper in broth. Cook until done. Use strained broth for sauce.
Mix all ingredients together. Pour into a greased and floured loaf pan. Bake at 325° for about 1 hour. This recipe makes 3 loaves.
Drain tuna. Lightly saute onion, garlic, broccoli, mushrooms and oregano in oil and margarine. Add zucchini and tomatoes, cook until zucchini is tender-crisp. Break tuna in chunks and add to vegetables. Stir in sour cream for moist sauce. Toss with spaghetti and Parmesan cheese.
Brown ground beef and kidney beans. Drain and let cool. In large bowl, combine lettuce, onion and tomato. Add ground beef mixture. Just before serving, add remaining ingredients and stir.
Brown chicken in large skillet in margarine. Transfer chicken to large casserole. Add vegetables (onions, garlic and carrots) to skillet and cook 5 minutes. Add broth and sauce; bring to boil and ladle over chicken. Bake at 350° for 45 minutes to 1 hour, covered. Set chicken aside. Divide twists between 2 casseroles. Mix half of sauce into each. Arrange chicken on top of each casserole. Serve one. Cool, wrap and freeze the other. Reheat, covered, in preheated 400° oven for 2 hours, uncovering the last 15 minutes. Serves 4 or 5.
Place popcorn in greased roasting pan and keep warm in 300 degree oven. Grease saucepan and cook on medium heat the brown sugar, butter and corn syrup to boiling, stirring constantly, until thermometer reads 255 degrees (hardball stage-about 4 minutes). Remove from heat, add baking soda and vanilla, then pour over popcorn. Stir to coat and bake at 300 degrees for 10 minutes. Stir and bake another 5 minutes. Let cool, break into smaller pieces and add M&M's, peanuts and raisins. Store in sealed container. Makes 9 cups.
Mash berries in large pan. Add sugar and lemon juice. Heat to boiling over high heat, stirring constantly. Boil, stirring, until translucent and jam is thick, about 30 minutes. It will boil and pop; skim off foam quickly. Immediately pour into hot, sterilized jars, leaving headspace. Wipe off rims and seal. Makes 5 jars.
Boil chicken and debone; break up into strips. Put tomatoes, soup, bell pepper and onion together and heat (good to simmer about 5 minutes). Put about half a bag of chips on the bottom of 9 x 13-inch baking dish. Add chicken and pour mixture on top. Add grated cheese. Cook for 1 hour at 350°.
Put chicken breasts in shallow pan. Mix undiluted soups together and pour over chicken. Spread sour cream over top. Sprinkle almonds over sour cream. Bake at 350° for 1 hour and 30 minutes. Serve sauce over rice.
Beat together and put in oblong pan and bake at 350° for 25 to 30 minutes until done.
Heat oven to 350°. Prepare brownie mix as directed on package, except bake 20 minutes. While brownies are baking, beat vanilla, egg, milk and cream cheese in a large bowl until smooth. Pour over baked brownie layer. Bake until topping is set, 25 minutes. Cool 2 hours. Arrange cherries in stripes like flag and blueberries are star field.
Cut broccoli, stems and florets; add raisins or almonds and bacon and stir. Add Miracle Whip, sugar and vinegar. Chill well.
Mix all ingredients together. Place in 9 x 13-inch pan and refrigerate at least 1 hour before serving. Slice and serve on lettuce. May be frozen for future use. May be used for dessert. Yield: 8 to 10 servings.
Dissolve gelatin in 4 tablespoons cold water. Let set 10 minutes. Add hot milk. Let thicken. Beat egg yolks and sugar gradually, then add whiskey. Combine with gelatin mixture and let thicken. Fold in stiffly beaten egg whites and then whipped cream.
Preheat oven to 400°. Beat egg whites until stiff. Add sugar, vanilla and salt. Add chocolate chips. Drop by spoonful on ungreased cookie sheet. Place in preheated 400° oven and turn off. Do not open until cooled.
Cook chicken until tender, then pull apart. Fix dressing as instructed, but use chicken broth instead of water to mix. Mix chicken broth with soup and set aside. Then layer dressing, then chicken and top with soup mixture in a casserole dish; repeat. Bake for 45 minutes at 350°.
Combine cornmeal, chili powder and cumin in small bowl. Add chicken and toss to coat well with mixture.
Marinate dove at least 2 hours in wine. Roll marinated dove in flour; brown in oil. Mix soy sauce, ginger, vinegar and brown sugar; heat. Add garlic, pineapple and pepper to dove. Heat to boiling; add sugar mixture to dove. Simmer about 45 minutes. Serve with steamed rice.
Put milk in bowl; add 2 packages of pudding mix. Blend with whisk until well blended. Will be very thick. Add pumpkin, nutmeg, cinnamon and ginger. Blend all together. Refrigerate about 3 hours to blend the flavors.
Heat oven to 425°. Prepare pastry for 9-inch pie pan. Sprinkle bacon, cheese and onion in pastry-lined pie pan. Blend remaining ingredients. Pour into pie pan. Bake 15 minutes. Reduce oven temperature to 300°. Bake 30 minutes longer or until knife inserted 1-inch from edge comes out clean. Let pie stand 10 minutes before cutting. Makes 6 servings.
Slice and boil onions until tender. Alternate layers of onions, bread crumbs, butter, pepper and salt in a casserole dish. Add enough milk to cover. Bake for 20 to 30 minutes at 350°.
Dissolve jello in boiling water. Add cold water. When slightly jelled add pineapple. Pour into a 9 x 13-inch pan. Let jell.
Mix ingredients with	an electric mixer. Pour into greased pan and bake at 300° for 1 hour and 45 minutes.
Combine all ingredients except bread crumbs. Spread in a lightly greased casserole (9 x 13-inch or longer) dish. Top with bread crumbs. Bake at 350° for 1 hour.
Saute mushrooms, onion and garlic in butter and set aside. Saute chicken cutlets on both sides in frying pan to seal in juices. Arrange in baking dish; put mushroom mixture over chicken. Mix other ingredients together and pour over chicken. Bake for 30 minutes at 350°. Stir sauce to mix juices and sprinkle with shredded Swiss cheese; bake 5 minutes longer to melt cheese.
Bake pie shell in 350 degree oven for 7 minutes. Spread filling in pie shell and bake for 30 to 35 minutes. Baked pie can be frozen when wrapped well in foil. Thaw and warm in 350° oven.
Pat sugar evenly over bottom of loaf pan. Arrange cloves over sugar. Beat milk and eggs together and add to meat with corn flakes and green pepper. Press meat in pan over sugar and cloves. Bake at 350° for 1 to 1 1/4 hours. Let stand 15 minutes. Invert on platter; discard cloves. Serve with plum sauce.
Line an 8-inch plate with a pastry. Combine sugar, cornstarch, cinnamon and salt. Add to beaten eggs and vanilla; stir until smooth. Pour into pastry lined pie plate, then pour in rhubarb. Dot crust with butter. Place top of crust over filling; seal and flute edges. Cut 2 small slits in center. Bake at 375° for 40 to 45 minutes. Remove from oven and brush with butter. After brushing with butter, wipe off with a napkin as to remove excess butter.