HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up whole chicken and cook in pressure cooker approximately 15 minutes. Remove chicken pieces form liquid, reserving the broth. Debone cooled chicken piece, then chop with knife. Mix up cornbread mixture, enough to make 2 skillets (1 large and 1 medium) of cornbread. Cook. Cool. Crumble. Chop large onion and celery (can also add chopped green onions). Melt butter and saut chopped onions and celery. Beat eggs. Crumble white loaf bread.
Melt margarine; add peanut butter, powdered sugar and graham cracker crumbs. Spread in 8 1/2 x 11-inch cake pan.
Put first 7 ingredients in bowl and mix with spoon. Then add soda and boiling water. Cook at 375° to 400°; depends on waffle iron. Spray after each time. Fill with filling.
Fry ground beef and onion in the shortening, drain. Add tomato soup, mustard and dash of pepper. Mix together and put on toasted buns and serve.
Combine first 4 ingredients in greased 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes. Top with onion rings and bake an additional 30 minutes. Makes 4 servings.
Preheat oven to 250°. Mix all ingredients except nuts. Dip nuts into mixture and place on greased baking sheet. Bake at 250° for 1 hour. Cool and store in airtight container until serving time.
Boil pineapple, sugar and lemon juice together 5 minutes; cool. Dissolve gelatin in cold water. Mix and add all remaining ingredients. Chill.
Quarter potatoes and microwave for 10 minutes covered with plastic wrap. Unwrap and put in 9 x 13 inch pan. Squeeze some butter on potatoes, salt and pepper. Pour ranch dressing over potatoes. Sprinkle cheese, then bacon bits. Cover with foil and cook 45 minutes in 400 degree oven. Remove foil and put on top shelf of oven. Bake 15 to 20 minutes until lightly browned.
Wipe fish dry; salt and pepper to taste. Dip in melted margarine, both sides.
Bring to boil sugar, milk, butter and cocoa; boil for 1 minute. Remove from heat. Stir in the vanilla, peanut butter and oatmeal. Spoon onto aluminum foil or wax paper.
Thaw and drain broccoli and cauliflower. Add soup, 1/2 cup cheese and sour cream. Pour into 13 x 9-inch casserole. Bake 30 minutes at 350° uncovered.	Top with remaining 1/2 cup cheese and French fried onions. Bake 5 to 10 more minutes uncovered.
In large mixing bowl, mix cake mix, 2 eggs and margarine. Spoon into ungreased 9 x 13-inch baking pan. Spread evenly. Mix together cream cheese, sugar and 2 eggs and cream until fluffy. Pour over first mixture in pan. Bake at 325° for 45 minutes. The cake will look somewhat like a custard. Do not bake until firm. Cake should be soft in the middle. Yield: 20 bars. Each bar contains 192 calories.
Melt chocolate and butter. Add sugar to eggs, beating thoroughly, then add chocolate mixture. Fold in flour sifted with dry ingredients. Add vanilla and nuts. Spread 1/2-inch thick in a shallow pan and bake in a slow oven (325°) for 30 minutes or until done. (May take longer). Remove from pan and cool slightly. Cut in squares.
Bake angel food cake as directed; cool. Slice 1-inch from top and make a well, not through bottom or sides. Mix 1 package vanilla pudding with cold milk; let thicken. Take peach pie filling and 1/2 vanilla pudding; mix well. Fill well with this. Whip the cream and add other 1/2 vanilla pudding. Replace top of cake. Ice with cream and vanilla pudding; place in freezer. Just before serving, remove from freezer about 20 minutes. Can be kept in refrigerator.
Butter 8 or 9-inch pan. In heavy saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat until mixture comes to a full boil. Test: When dropped in very cold water, a soft ball forms. Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature.
Grease and flour 12-cup fluted tube pan. Mix first 4 ingredients. Set aside. Mix next 4 ingredients with mixer at high speed for 3 minutes. At low speed, beat in real mayo until smooth. Add flour mixture. Beat just until smooth. Stir in pie filling and raisins. Bake in a 350° oven for 55 minutes or until cake tester inserted in center comes out clean. Cool in pan 15 minutes. Remove. Cool. Eat. Enjoy.
Mix sugar, flour, eggs, margarine and juice from pineapple. Cook over medium heat until mixture thickens. Cool completely and add 3 cups of Cool Whip. In large glass bowl alternate layers of bananas, pineapple, marshmallows and peanuts. Top with Cool Whip and sprinkle with crushed peanuts. Chill before serving.
Boil potatoes, then mash and add milk and butter to your taste. Brown hamburg; drain fat. Add tomato soup to hamburg and cook for 5 minutes over medium heat. Put this mixture in microwave dish. Put corn on top, then put potatoes on top of corn. Heat in microwave for 5 minutes before serving.
Bring to a boil sugar and pineapple. Remove from heat and add jello, Cool Whip and 1 large can Pet milk. Be sure milk is very cold before whipping. Fold into cooled pineapple mixture. Pour into graham cracker crusts and refrigerate.
Saute onion in 1 stick butter. Add all remaining ingredients; place in greased casserole. Bake at 350° for 30 or 40 minutes.
Slice onions and separate into rings. Combine remaining ingredients and pour over onion rings. Refrigerate at least 4 hours or overnight. Makes about 1 quart.
Mix all of the above and bake in pie crusts for 30 minutes at 350°. Makes 1 pie.
Cut off stems, keeping flowers and leaves. Wash thoroughly 3 times. Drain. Fry garlic in oil. Add greens, salt and red pepper. Simmer until tender. Add a little water, if dry.
Bring macaroni and salt to a boil. Reduce heat; cook until tender. Drain. Add soup and tuna; mix well.
Cream the butter, sugar and eggs until light and fluffy. Sift dry ingredients together. Add to butter mixture alternating with sour cream. Mix well. Add vanilla. Bake in a tube pan that has been floured and greased at 325° for 1 hour and 25 minutes. Remove carefully from oven and let cool 10 minutes. Remove from pan. No frosting needed.
Cream shortening, sugar and bananas. Add egg; beat until well blended. Combine dry ingredients. Add gradually to liquid. Pour into greased loaf pan. Bake at 350° for 1 hour.
Whisk together salad oil, dill weed, lemon pepper, garlic powder and Ranch dressing mix. Pour over crackers, stirring to coat. Place on baking sheets and bake at 275° for 15 to 20 minutes. Makes 11 to 12 cups.
Cream butter and sugar. Add eggs and beat until fluffy. Add vanilla, flour and baking powder. Refrigerate until dough is quite firm. Roll about 1/4 of dough out at a time on a floured board. Roll about 1/8-inch thick. Do not overwork dough or it will stick to the board. Cut out cookies with cookie cutter and bake on cookie sheet in preheated 325° oven or until light brown. May be sprinkled with colored or plain sugar before baking. For holiday cookies cut out with Christmas or gingerbread cutters. Makes about 80 (2-inch) round cookies.
Mix together all ingredients except for the margarine. Place in casserole dish. Pour melted butter on top. Bake at 375° for approximately 45 minutes. This doubles well and is always an "asked for" recipe.
Cream sugar and butter, gradually add flour, then remaining ingredients. Press into bottom and up sides of 11-inch tart pan. Prick bottom with a fork. Bake at 400° for 10 minutes or until golden; cool.
Blend together oleo, powdered sugar and milk; then add coconut, pecans and vanilla. Chill 2 hours or overnight. Roll into small balls. Dip balls in mixture of chocolate chips and paraffin. Keep paraffin mixture hot while dipping, using a double boiler. Let stand until dry. Before I add coconut and pecans to second mixture, I take out 1/2 of the mixture and chop maraschino cherries in it.
Thaw spinach and squeeze dry. Stir 1 package soup mix, sour cream and mayonnaise until blended. Stir in spinach, water chestnuts and chopped green onions. Add shrimp or crab meat. Cover; chill 2 hours. Stir before serving. Makes 5 cups.
Combine honey, paprika, dry mustard, salt and lemon juice. Add oil in slow steady stream, beating constantly with electric mixer until thick. Beat in seed. Chill.
Beat egg whites until frothy. Add cream of tartar. Beat until it holds a point. Add 1 cup sugar gradually. When glossy, pour into 9-inch pie pan. Bake at 275° for 1 hour.
Beat together first three ingredients. Blend in next two ingredients and 2 tablespoons parsley; refrigerate remaining parsley. Shape mixture into a 9-inch log. Wrap in plastic wrap and chill 4 hours or overnight.
Blend sugar and butter. Add vanilla and melted chocolate. Add first egg; beat for 5 minutes. Add second egg; beat for 5 minutes. Pour into cool, baked pie shell. Place in freezer for 1 hour.
Turn oven on to 350°. Line a baking sheet with foil. In a glass bowl, melt the butter in the microwave (45 seconds). Remove from heat. Stir in the brown sugar. Spoon the sugar mix on the crackers. Spread with a knife. Sprinkle on the nuts. Put the pan in the oven and bake for about 7 to 9 minutes, until topping is bubbly. When the crackers are cool, you can break into smaller pieces.
Mix together the milk and lemon juice; add drained pineapple. Fold in Cool Whip and nuts. Spoon into crusts. Put in refrigerator. Freezes good, too. Makes 2 pies.
After removing stickies from the oven, remove from muffin pan and spoon the icing over the stickies. Chow down!!!
Cream sugar, margarine and eggs in bowl. Add bananas, mixing well. Beat in milk and vanilla. Stir in dry ingredients gradually. Pour into large, greased and floured loaf pan (you may also use two small loaf pans). Bake at 350 degrees for 50 minutes.
Combine beef, bread crumbs, egg, onion and ketchup in a bowl. Press into an 8-inch square baking pan. Bake 30 minutes at 350°. Remove from oven; drain fat.
Put all ingredients in mixer. Beat for 4 minutes. Pour 1/2 of cake batter in a greased and floured 13 x 9-inch pan.
Mix with fingers. Line loaf pan with oiled brown paper. Bake at 250° for 1 1/2 hours. Cool completely or it will fall apart.
Squeeze cheese in a bowl. Pour macaroni on it. Put sugar in it. You just stir it. Put it in the oven. Put it on the table. Put it in the microwave. Put it out for people.
Mix corn meal, salt, sugar, boiling water and a lump of butter, thinning down with rich milk, all the while stirring over low heat, 10 to 15 minutes to cook through. Cream or milk is added from time to time until mixture is like mashed potatoes. Drop by tablespoon on hot greased griddle. Cook until brown and turn over and brown the other side. Serve piping hot with butter.
Cut chicken into serving portions. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown chicken lightly on both sides, about 10 minutes. Seed and place green pepper lengthwise. Mix with chopped onion, chopped garlic and tomatoes. Add this to chicken. Cover and simmer until chicken is tender. Add sliced mushrooms; simmer for about 15 minutes more. Remove chicken to large platter; pour sauce over chicken. Serve immediately. Serves 4 generous portions.
Cream margarine and sugar. Add eggs, vanilla and Sweet 'N Low; beat	well. Thoroughly stir in flour. Refrigerate 1 hour. Roll dough	into 3/4-inch balls; press flat with base of floured glass. Bake at 400° for 6 to 8	minutes. Makes 2 1/2 dozen cakes; 35 calories per cookie.
Cream together shortening, brown and white sugar. Sift flour with baking powder and add alternately with milk. Add nuts and vanilla. Fold in beaten egg whites. Bake in greased Bundt pan for 1 1/2 hours at 350°.
Bring to soft boil stage (236°) the first three ingredients. Add pecans and vanilla. Pour out on wax paper.
Crumble bread in the tuna and mix. Add onion and egg. Make into 6 to 8 patties and fry in a small amount of oil or grease.
Cook dry limas until nearly done. Add the finely chopped onion, then add the can of corned beef and season with salt and pepper. Cook together for 10 to 15 minutes before serving. Yields approximately 4.
Combine sugar, butter and orange peel. Cream well. Add flour, baking powder and salt; mix well. Add pineapple, butterscotch chips and pecans; mix thoroughly. Pour into well-greased pan. Bake at 350° for 30 minutes. Cut into bars.
Cut peppers in 1/2-inch strips. Chop broccoli in bite size pieces. Chop onion, cauliflower and tomatoes in 1/2-inch size pieces. Crumble Feta cheese. Cut lettuce in small strips.
Combine pineapple, jello, baby food and 1/2 cup sugar into large pan. Heat on simmer until thoroughly mixed. Add cream cheese until blended into mixture. Cool mixture in freezer (not to be warm). When cool, fold in Cool Whip gently, until thoroughly blended. Pour into cake pan or several small serving dishes. Sprinkle chopped nuts on top. Chill until ready to serve. Serves 12 to 15.
Cook beef and sausage until well done, making a fine texture with fork while cooking. Drain off fat. Cook bacon crisp and crush over meats. Open beans and drain off juice. Mix beans, meats and all other ingredients together. Bake in ovenproof bowl at 350° for 45 minutes. Serve hot.
Bring water to a boil in a Dutch oven. Add bouillon cubes stirring until dissolved. Add vegetables; reduce heat and simmer 20 minutes or until tender. Pour into blender; blend until smooth. Return mixture to Dutch oven; stir in cream cheese, salt, pepper and hot sauce. Cook over low heat, stirring until thoroughly heated. Serve hot or chilled. Makes 8 cups.
Melt butter in 9 x 13 pan. Mix in remaining ingredients. Bake at 350° for 35 minutes.
Cut crusts off bread slices. Divide slices into thirds. Layer stacks of bread as follows: 1 plain piece of bread, 1 piece dipped in batter and 1 plain piece of bread. Cut 3 layer stack into fourths. Dip quarters into melted butter and roll in Parmesan cheese. Wrap all pieces in foil and refrigerate overnight to rise a bit. When ready to serve, bake in a 400° oven for 10 minutes and serve hot.
Brown chicken or pork chops in oil in heavy pan or skillet. Remove and add onions. Remove and stir in chili powder. Add pepper slices, rice, tomato sauce, water and salt. Bring to a boil. Pour into a large casserole dish. Place chicken or pork and onion slices on top of rice mixture. Cover and cook at 375° for 1 hour or until liquid is absorbed.
Prepare cheesecake crust according to mix; reserve some to garnish. Press into 8-inch pie plate; chill. Combine milk, cheese and cheesecake mix. Beat at a low speed until blended. Beat on medium for 3 minutes until thick. Place 1/3 in a small bowl. Fold in cocoa. Spread 1/2 vanilla over crust, then chocolate, then remaining vanilla. Chill 1 hour.
Slice sausage into bite size pieces. Heat all ingredients as directed on package. Place in microwave. Place all precooked ingredients together in serving dish and season well to taste.
Mix cheeses until well blended. Place 1 teaspoon of cheese mixture on unfolded biscuit. Place one slice of kielbasa on top of cheese and fold the biscuit over. Secure the edges by pressing together. Bake filled biscuits on a cookie sheet at 350° for 20 minutes.
Add 6 to 8 slices of bread. Bake at 350° for 30 minutes.
In large stock pot, combine beef bones, water and any stems and/or leaves from vegetables. Bring to boil. Reduce heat and simmer for 2 hours. Remove meat from bones. Strain broth and refrigerate for 2 to 3 hours. Skim fat from broth. Return to heat. Add bouillon cubes, rice and seasonings. Simmer until rice is tender. Add vegetables and continue simmering until done. Makes approximately 4 quarts. Freezes well. A great project for a "cabin fever afternoon."
Mix pudding with milk and sour cream. Layer crust with bananas; spread pudding mix over bananas. Top with Cool Whip. Sprinkle pecans on Cool Whip; dot with cherries.
Scrap and grate carrots. Remove from bowl and chop again with knife. Mix with mayonnaise and refrigerate. At serving time, stir in chopped dates. Serve. Serves 4 to 6.
Cream butter and sugar; add eggs, one at a time. Add flour alternately with milk. Roll nuts, candy and dates in flour and add to mixture. Stir in coconut. Bake in tube pan for 2 1/2 hours at 250°.
Saute beef, onion and green pepper over medium heat until beef is cooked. Drain off fat. Add to beef corn (with liquid), and both soups. Combine with cooked noodles. Place mixture in casserole and top with a sprinkling of cheese and onions, if desired. Bake at 350° about 20 minutes or until cheese has melted.
Combine egg, onion, cracker crumbs, ground beef, salt and pepper. Add 1/2 cup tomato sauce mixture. Mix tomato sauce, sugar and mustard to make mixture.
Combine flour, salt and butter in large bowl. Add eggs, cottage cheese, chilies and Jack cheese. Pour into lightly greased casserole. Garnish with pimientos and pepper. Bake, uncovered, at 375° for 30 minutes.
Note: Potatoes may be cooked and mashed several days ahead and kept in refrigerator up to 2 weeks.
Stir together mix, oats, sugar, salt and baking powder. Stir in butterscotch chips. Stir in raisins. Combine egg and milk. Stir into oat mixture. Add applesauce and orange juice. Beat mixture vigorously for 30 seconds. Spoon into large greased loaf pan. Bake at 350° for 50 to 60 minutes. This recipe has very little fat in it!
In a skillet, melt 1 tablespoon margarine. Cook chicken 10 minutes, browned on both sides; remove. In remaining 1 tablespoon hot margarine, cook onion and mushrooms with garlic until tender. Add remaining ingredients. Heat to boiling. Return chicken into skillet; cover. Cook over low heat 5 minutes, stirring often. Serves 4. Good with baked potato, green onion and thyme.
Mix all ingredients together and sprinkle 1/2 cup nuts in a 9-inch pie shell. Bake until firm. Bake at 350° for 1 hour.
Cook rice according to package directions. Cool. Add turkey, mayonnaise, French dressing, salt, almonds and celery. Put in refrigerator to chill. Just before serving, add oranges and pineapple. Serve on lettuce.
Cream shortening and sugar. Add beaten eggs and milk. Then the berries. Lastly add the flour, salt and baking powder, sifted together. Bake at 350° for 35 to 40 minutes. Sift powdered sugar on top.
Dissolve the jello in 2 cups hot water. Drain the pineapple and save juice. Add juice and ice to measure 2 cups. Mix this into jello mixture. When partially set, add pineapple and cut up banana. When set, put Cool Whip on top and sprinkle with nuts. Easy and real good flavor!
Melt butter in casserole dish. Beat eggs. Add all ingredients. Bake at 375° for 50 minutes.
Cut loaves in half. Gently stretch each half, then roll it out into a 10 x 14-inch rectangle. Alternate layers of meat and cheese in the center of the dough. Fold each side over once, pinching seams and tucking in the ends. Sprinkle small amount of cornmeal on cookie sheet. Lay stromboli on cornmeal with the folded side down.
Partially bake pie crust. Cool the crust 15 minutes before filling. In a large bowl, stir the sugar, flour, salt and nutmeg together. Using a wire whisk or wooden spoon, blend in the eggs. Add the buttermilk and vanilla; beat until smooth. Pour into the cooled pie crust. Cover the rim of the pastry with aluminum foil strips to prevent overbrowning. Bake in a preheated 350° oven until a knife inserted into the center comes out barely clean, about 45 to 55 minutes. Transfer to a wire rack and cool to room temperature. Serves 6 to 8.
Mix flour, sugar, butter and eggs only until flour is well moistened. Do not beat. Fold in blueberries. Bake in 350° oven for 15 to 20 minutes.
Grease a 1 quart casserole with oleo.	Combine broccoli, soup, mayonnaise, cheese, onion and egg and blend. Turn into baking dish; sprinkle with cracker crumbs and dot with oleo. Bake until bubbly at 350° for about 35 minutes.
Mix in small pan Karo syrup, sugar and water. Cook until it forms a thin thread, 6 to 8-inches long. Beat egg whites until stiff. Slowly add syrup and beat until combined. Add vanilla with syrup. Mixture will be moist but stiff.
Sift together the first 4 ingredients; set aside. Cream the margarine, Crisco and sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with milk to which brandy flavoring has been added. Bake in tube pan for 1 hour and 15 minutes at 325°, or until done. Cool and ice or serve plain.
Melt margarine and mix with stuffing. Boil chicken. Do not add salt. Bone chicken and break in chunks. In buttered casserole dish, layer as follows: mushroom soup mixed with 1 can chicken broth, 1/2 stuffing mix, chicken, chicken soup mixed with 1 can chicken broth and remaining stuffing mix. Bake at 350° for approximately 45 minutes or until top is golden brown.
Melt butter. Add graham crackers. Stir in remaining ingredients; mix well. Bake in a 13 x 9-inch pan at 350° for 25 minutes.
Cook the first 4 ingredients together until thick like a sauce. Add remaining ingredients. Chill until firm.
Use 9 x 13-inch pan. Bake cake according to instructions. While hot, pierce holes in top of cake. Mix Eagle Brand and cream of coconut. Pour mixture over cake and let cool. Spread Cool Whip on top and sprinkle with coconut.
In saucepan over medium heat, cook apples, soda and cinnamon until apples are tender, about 45 minutes. Mash until consistency of applesauce. Serve warm or cold. Makes 8 servings.
Mix together the corn, broccoli, egg, salt and pepper. Turn into a greased casserole dish and top with the cracker crumbs and melted butter. Bake in a 350° oven until heated through.
Make a 9-inch circle with refried beans on a foil covered cookie sheet. Spread guacamole dip over refried beans. Layer tomatoes, olives, eggs and cheese on top of guacamole and beans. Serve with Fritos, Doritos or any tortilla chips.
Roast the pecans with the butter and let cool. Whip the eggs for 10 minutes. Add the sugar, pudding, condensed milk and whole milk. Beat and add to the pecans. Pour in freezer and finish up with milk to make 1 gallon.
In skillet, or Dutch oven, heat oil over medium-high heat. Saute onion until translucent; remove and set aside. In same skillet, saute round steak until browned. Meanwhile, stir together mushroom soup, onion soup mix, beef broth and 1 cup water until blended; add onion and pour over browned meat. Reduce heat, cover with tight fitting lid, and simmer for 45 minutes to 1 hour, or until beef is fork tender, or for Dutch oven, cover and cook in preheated 350 degree oven for 1 1/2 to 2 hours.
Combine all ingredients except shrimp. Cover and bring to boil, stir often. Add shrimp. Simmer 5 minutes or until tender. Remove bay leaf before serving. Serves 8.
Cream margarine, cream cheese, sugar and vanilla well. Add one egg at a time, beating well after each egg. Gradually add cake flour, sifted with baking powder. Pour into waxed paper lined loaf pan. Bake at 350° for 1 1/2 hours. Let stand in pan for 5 minutes before removing cake to cool.
Saute garlic in oil in frying pan until golden. Add mushrooms and saute 10 minutes. Stir in remaining ingredients. Simmer, uncovered, 1 hour until flavors are blended. This marinade can be drained after using and stored, covered, in refrigerator to reuse.
Combine sugar and orange peel. Separate biscuits. Dip each in melted butter and then coat with sugar mixture. Overlap in ring mold (put them on a plate). Bake at 350° for 30 minutes or until light brown. Invert over plate immediately. Combine cheese and confectioners sugar; add orange juice. Beat until smooth. Drizzle cream cheese mix over hot biscuits.
Heat oil in heavy pan over medium heat. Add cabbage, carrots, onion and sugar. Cook, stirring, until very well browned and softened (vegetables should scorch a little). Remove from heat. Stir in soy sauce and vinegar. Serve hot.
Drain juice from pineapple can; don't even take slices out of can. Dissolve gelatin in boiling water in bowl. Fill can of pineapple with gelatin. Chill until set.
Boil potatoes for about 25 minutes so they are still firm; peel and cube. Better if cooked the night before. Chop up the eggs. Put all the ingredients in a large bowl and mix. One-fourth cup half and half can be added to salad dressing if needed.
Beat egg whites until stiff. Add sugar slowly, then fold in remaining ingredients. Drop batter from teaspoon onto greased baking sheets. Bake in slow oven	for about 7 to 15 minutes.
Brown meat. Add Ro-tel and taco seasoning. In large oven-proof bowl, put meat mixture. Add soup. Break tortillas into bite sized pieces and stir into mix. Sprinkle with cheese. Bake at 350° for 35 minutes.