HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, heat milk, butter and flour until mixture thickens (boils). Meanwhile, saute green pepper and mushrooms until tender. When milk mixture thickens, add chicken or turkey, green pepper, mushrooms, pimento, mushroom soup and peas. Serve over rice, toast or pastry cup.
Mix all ingredients together in a large mixing bowl. Pour in chicken broth 1 cup at a time, mixing together as you pour. Sprinkle in black pepper. Mix all together thoroughly. Make sure your dressing is real moist. Pour into a baking pan. Bake in oven at 400° for 1 hour.
Cook chicken. Save 1 cup broth to use while cooking Rice-A-Roni. Cook as box directs, but substitute water for 1 cup broth. Cook chopped broccoli. In large casserole, layer Rice-A-Roni, broccoli, then chicken. Sprinkle 1 cup grated cheese on top. Mix mayonnaise, cream of chicken soup, lemon juice and curry powder. Pour mixture over top. Bake at 350° for 40 minutes.
Mix and press in 9 x 13 pan. Bake 15 minutes at 350°. Cool.
Combine all ingredients; stir until smooth. Cover and chill at least 2 hours.
Open cans and drain juices into a large mixing cup. Add enough water to juices to make 3 cups. Mix with pudding and cook until thickened. Let cool. Place oranges, pineapples and peaches in large bowl. Pour pudding mixture over fruit. Chill. Add sliced bananas before serving.
Sift together flour and baking powder onto waxed paper. Beat together butter, sugar and egg in large bowl with electric mixer until fluffy. Stir in vanilla. Gradually add flour mixture, stirring until well combined. Roll out dough between 2 pieces of	waxed paper to 12 x 10-inch rectangle. Remove top piece of waxed paper. Spread jam evenly over entire surface of dough. Sprinkle evenly with nuts.	Firmly roll up	dough from a long side, jelly-roll style, removing waxed paper as you roll. Wrap roll in waxed paper and refrigerate several hours or overnight.
Mix all ingredients together. To serve, place 2 well rounded teaspoonfuls in 1 cup boiling water.
Brown hamburger meat; drain. In a skillet, saute peppers in oil for 3 minutes. Place hamburger and sauteed peppers in 3-quart casserole. Add next 7 ingredients, mixing well. Combine bread crumbs and sprinkle with butter. Place on top of mixture. Bake, uncovered, at 350° for 30 to 40 minutes or until heated thoroughly.
Place broken bread in 1 1/2-quart buttered casserole. Break eggs in a bowl and beat; add milk, sugar, salt, vanilla and butter. Stir. Pour over bread and mix well. Bake about 45 minutes at 350°. Serves 6 to 8.
Boil first 3 ingredients together until it snaps or to hard ball on candy thermometer. Slowly stir this syrup into the well beaten whites to which has been added 6 marshmallows. Beat constantly as long as you can without it becoming grainy. Pour half into a well buttered square cake pan. Spread with creamy peanut butter. Add the remaining part after adding food coloring. Cut into squares.
Preheat oven to 350°. Melt butter in saucepan. Stir in brown sugar until resolved. Cool slightly. Beat in egg and vanilla. Sift, then measure flour. Stir in flour, baking soda and salt. Add chopped nuts and coconut, if desired. Pour batter into a greased 9 x 9-inch pan. Bake for 20 to 25 minutes.
Combine the first seven ingredients in a large casserole dish. Mix 2 cups crushed corn flakes and 1 stick margarine. Toss the flakes in the margarine and sprinkle over the top of the casserole. Bake in 350° oven for 40 to 45 minutes.
Pound each chicken breast to 1/4-inch thickness. Top with 1/4 cup cheese. Combine chilies and pimentos. Sprinkle 1 tablespoon chile mixture over cheese. Roll up chicken from short edge. Secure with toothpicks.
Spread dip on the bottom of 2 pie plates. Mix together sour cream, Miracle Whip and taco seasoning. Spread tomato, onion, cheese and olives. Serve with nacho chips.
Place all ingredients in top of double boiler. While cooking, beat with electric hand mixer until icing stands up in peaks. Remove from stove and frost cake.
Beat egg in medium bowl. Mix in bread crumbs, chili sauce, salt, onion, garlic powder, ground beef and celery. Shape into 30 small balls, about 1-inch in diameter. Melt Crisco in large skillet over medium heat. Add meat balls and brown on all sides. Continue cooking until done, about 12 minutes, including browning time. Warm barbecue sauce while meat balls are cooking. Serve on wooden picks. Dip in warm sauce.
Combine all ingredients in a jar; cover tightly and shake vigorously. Chill at least 2 hours. Shake just before serving. Yield: 1/2 cup.
Mix first three ingredients together until like a pastry. Grease 8-inch square pan. Press pastry on bottom and bake at 350° for 20 minutes.
Cook spaghetti according to directions; drain and rinse with cool water. Put in large (plastic) container. Cover with dressing. Let sit while you cut up your vegetables. Add your choice of fresh raw vegetables. Stir and cover. Let sit in the refrigerator for 30 minutes. Then serve.
Dissolve yeast in warm water. Melt 1/2 cup oleo. Add sugar, salt, milk, 6 1/2 cups flour and yeast. Stir until mixture forms ball. Turn out on a well floured surface and knead, adding more flour if needed. Place in greased bowl. Let rise until double bulk. Roll out. Melt 2 tablespoons oleo and brush top. Sprinkle with dill. Roll up jelly roll, cut in 1 inch pieces. Put in muffin tins. Let raise 15 minutes. Brush rolls with beaten egg. Bake 20 minutes at 400°.
Using a fork, combine mayonnaise, vinegar and salt in a large bowl. Add chicken and remaining ingredients. Toss well. Cover and refrigerate.
Puree the first 5 ingredients in processor until almost smooth. Season with salt and pepper. (Can be made 1 day ahead. Transfer to small bowl. Press plastic wrap directly onto surface of pesto to seal, cover and chill.)
Mix all ingredients together. Drop by spoon on a cookie sheet. Bake at 325° until golden brown.
Cut stem end from tomatoes; scoop out pulp. Salt the insides of the shells and invert to drain. Mince the pulp; measure 1 cup and set aside. Saute the mushrooms in butter until tender. Combine sour cream and egg yolks. Add to mushrooms with tomato pulp; mix well. Stir in 1/4 cup bread crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils. Check for seasoning. Place tomato shells in 10 x 6 x 1 1/2-inch baking dish. Spoon mixture into tomatoes. Combine melted butter and 3 tablespoons bread crumbs; sprinkle on top of the tomatoes. Bake in a 375° oven for 25 minutes. Serves 6.
Melt butter in large roaster pan. Pour in all remaining ingredients. Mix well. Set oven at 200°. Bake for 1 hour, stirring every 15 minutes. Store in tightly covered container.
In a large bowl, combine first 6 ingredients. In a separate bowl, use a wire whisk to blend remaining ingredients. Add liquid to vegetable mixture, stirring to combine. Cover and refrigerate at least 2 hours before serving. Serve cold. Store in airtight container in refrigerator. Yields: about 8 cups of soup.
Mix cake mix and dry jello in a large mixing bowl. Add remaining ingredients; mix well. Bake at 350° for 1 hour. Immediately after removing from oven glaze with: 1 cup powdered sugar, 2 tablespoons lemon juice and 1 teaspoon white vanilla (optional). Mix thoroughly and pour over cake so that all is covered.
Cream butter and sugar well. Add eggs one at a time, beating well. Sift all dry ingredients. Add buttermilk and dry ingredients alternately, beating well. Place juice and rind and beat well. Place in greased tube pan and bake at 325° for 1 hour and 15 minutes.
Mix the first 6 ingredients together and chill until thickened. Add the remaining ingredients and pour in mold. Refrigerate. Serve on lettuce leaf.
Sift flour and sugar; add shortening, milk, and egg whites and beat for 2 minutes. Add flavoring and mix; pour into two 8 inch cake pans that have been floured and greased. Bake at 350° for 25 to 30 minutes. For filling, in between layers or on top, use pineapple, apple, or just about any fruit that you desire.
Cream butter and sugar well. Add eggs one at a time and beat well. Sift flour, salt and baking powder together. Flour the berries with some of the flour mixture. Add vanilla to sugar and egg. Add the rest of the flour mixture, alternating with the milk and mix thoroughly. Carefully, stir the berries into the flour mixture. Sprinkle the tops of the muffins with the cinnamon and sugar mixture. Bake at 375° for 30 minutes. (Store uncovered. If covered tightly, they will become soggy overnight.)
In a large mixing bowl, mix well 2 cups flour, sugar, yeast and salt. Heat milk, raisins, butter and water to 120° to 130°. Butter need not melt. Add to flour mixture. Beat at medium speed 3 minutes or until smooth. Beat in eggs. Stir in lemon peel and 1 1/2 cups flour or enough to make a thick batter. Cover in warm place. Let rise 1 hour or until doubled.
Blend the first 4 ingredients and spread on tray. Add a little salt sprinkled lightly. Top with the remaining ingredients. Spoon 1 jar taco sauce over this and top with more cheese. Serve with taco chips.
Cook spaghetti; drain and keep warm. Melt butter and add garlic, saute. Add mushrooms, green onions, shrimp and crabmeat. Saute just until shrimp turns pink and mixture is hot. Toss with spaghetti. Garnish with green onions. Yields 8 servings.
Follow cooking directions on cornbread mix package. Saute celery and onion in 1 stick of oleo. Crumble cornbread. Add celery and onion. Add soups and broth. Place in greased oblong dish. Bake in 375° to 400° oven until firm.
Arrange fresh broccoli into a wreath on a plate or tray. Start with the bottom layer, then arrange the top layer. This should be in a round wreath shape with the center empty. Place the tomatoes on top of the broccoli to look like holly berries on a Christmas wreath. Serve with vegetable dip.
Mix eggs and sugar, add milk, lemon zest and lemon juice. Pour into baked shell. Freeze. When ready to serve decorate with whipped cream.
Cut lettuce up into small pieces. Add mayonnaise, drained beans and diced onion. Mix ingredients together. Put in refrigerator and chill.
Mix together first 4 ingredients. Place in refrigerator for 30 minutes. Form into small balls. Melt together chocolate chips and paraffin in top of double boiler. Dip balls in chocolate and place on wax paper to cool.
Beat all ingredients together except 7-Up. Mix well; add 7-Up and beat again. Bake in a 13 x 9 x 2-inch pan in a 350° oven for 40 minutes.
Wash berries and drain completely on paper towel. Mash 1 1/2 boxes of berries. In separate bowl, combine sugar and cornstarch. Arrange the other 1 1/2 boxes of berries in pie shell; set aside. Combine mashed berries and sugar mixture in medium saucepan; bring to boil on high heat, stirring constantly. Reduce heat to medium-low and continue to stir until thickened. Pour over berries in shell and cool. Top with Cool Whip.
Mix graham cracker crumbs and 1 stick melted oleo. Press into bottom of 9 x 13-inch cake pan. Beat powdered sugar, 2 sticks oleo and 2 eggs for 10 to 15 minutes; spread over crust. Slice bananas and sprinkle with lemon juice. Mix bananas with crushed pineapple. Spread over powdered sugar mixture layer. Spread Cool Whip over banana mixture layer. Top Cool Whip with 1 can cherry pie filling and pecans. Chill in refrigerator.
Cook cabbage quarters in boiling, salted water until just tender; drain and dice in large pieces. Place half of cabbage in greased casserole. Add half of the soup, cheese and onions. Repeat layers. Top with buttered crumbs. Bake at 325° until cheese is melted.
Combine Season-All and poultry seasoning; sprinkle over chicken. Saute chicken in oil and 2 tablespoons of butter for 5 minutes until juices run clear. Add water, teriyaki sauce, onion soup mix and 2 tablespoons of herb soup mix. Bring to a boil; cover and simmer 15 minutes. Meanwhile, cook fettuccine according to package directions. Drain noodles, add to chicken. Add cheese, Worcestershire, remaining butter and herb soup mix. Toss to coat.
Mix dry ingredients in a large mixing bowl. Combine strawberries, oil and eggs; add to flour mixture. Mix and add nuts. Bake in greased pans 50 to 60 minutes at 325°.
Mix sugar, spices, flour and tapioca together. Stir in chopped tomatoes; stir to coat tomatoes. Put into 8-inch pie pan. Sprinkle with vinegar and dot with butter. Top with other crust and bake as you would any fruit pie.
Crisp cook and crumble bacon. Drain, reserving 1 tablespoon of drippings. Set bacon aside. Cook onion and garlic in reserved drippings until tender. Remove from heat. Stir in olives and bacon. Unroll roast; spread bacon mixture over meat. Re-roll roast. Tie securely. Place meat, fat side up, on a rack in a shallow roasting pan. Sprinkle with a little salt and pepper. Insert a meat thermometer. Roast at 325° for 2 1/2 to 3 hours for rare or until thermometer reads 140°. Let roast stand, covered with foil, about 15 minutes before removing strings and carving.
Mix all together. Scoop out bread. Fill and bake at 350° for 1 hour and 10 minutes. Serve with tortilla chips.
Let cream cheese soften at room temperature. Mix cream cheese and Cheddar cheese. Add lemon juice. Add finely grated or chopped onion and bell pepper to cheese mixture. Add Worcestershire sauce and red pepper to taste. Roll mixture into one large ball or two small balls. You may roll to coat with parsley, chopped pecans and/or paprika. Refrigerate until firm. Serve with crackers.
Combine cucumbers, onions, peppers and garlic in large pot. Cover with 1/3 cup salt and ice for 3 hours. Drain well. Combine sugar, turmeric, celery seed and vinegar. Pour over drained cucumbers and heat just to boiling. Seal in jars that have been sterilized. Use a boiling water bath for 15 minutes. Makes 7 pints.
Mix together. Pour over pretzels and toss. Put in a 9 x 13-inch pan. Bake 30 minutes at 250°. (Stir after 15 minutes of baking time.)
Mix cream cheese and sour cream until smooth. Stir in taco seasoning, until well mixed. In a glass pie plate or serving dish, spread lettuce on bottom, then sour cream mixture. Sprinkle cheese and tomatoes. Serve with Tostitos or favorite corn chips.
Wash chicken; pat dry. Arrange in buttered baking dish. Combine remaining ingredients in a bowl; mix well. Spoon over chicken; coating well. Bake for 1 hour or until chicken is tender. Bake in a 9 x 13-inch pan in a 400° oven. Serves 4.
*To make buttermilk, pour 1 tablespoon vinegar into measuring cup. Fill remainder with regular milk.
Combine dry ingredients. Cut margarine into dry ingredients, press 1/2 mixture in an 8-inch pan (nonstick). Spread fruit over crumbs in pan. Cover fruit with other 1/2 of crumbs. Press down lightly. Bake at 375° for 20-25 minutes. Makes 4 servings.
Mix. Bring the following to a boil: 3/4 cup vinegar, 1/4 cup salad oil and 1/2 cup sugar. Pour over the mixture. Refrigerate overnight.
Mix Veg-All, onion, water chestnuts, cheese and mayonnaise. Top with Ritz crackers and drizzle butter or margarine on top of greased baking dish. Bake at 350° for 30 minutes.
Combine sugar, flour, egg, vinegar and drained pineapple juice from the crushed pineapple. Cook over medium heat, stirring constantly until thick (doesn't take long). Cool in refrigerator. When cool, add fruits, nuts and Cool Whip. Cover and refrigerate.
Cook pasta to desired doneness as directed on package. Drain; rinse with hot water. Keep warm. In large skillet, heat oil; lightly saute zucchini and garlic. Stir in tomatoes, basil and pepper. Cook until thoroughly heated and slightly thickened, stirring occasionally.
Preheat oven to 375°. Mix all ingredients except bread to make a spread. Spread on bread slices. Place on baking sheet lined with foil. Bake 12 minutes. Serve immediately.
Grease sides and bottom of Bundt pan. Sprinkle nuts on bottom of pan. Cut frozen rolls in half and stack them in the pan. Sprinkle dry pudding on top of rolls. Melt butter. Add brown sugar and cinnamon. Mix and pour over top of rolls. Cover and let sit out overnight. Next morning, bake at 350° for 30 to 35 minutes. Let sit out 10 minutes or so before turning upside-down on plate. Remove pan. Best when served warm.
Mix Wesson oil, sugar, flour, eggs and cinnamon. Lightly stir in carrots and nuts. Make 3 layers. Bake at 325° for 45 minutes or less.
Cream together the butter, salt and sugar well. Add flour and eggs. Beat well. Stir in buttermilk, vanilla and nutmeg. Pour into unbaked pie shell. Bake 45 to 50 minutes at 350°. Place on wire rack to cool completely before serving. Has a rich, buttery flavor.
Heat marshmallow cream in microwave for 30 seconds until creamy, then in large bowl, mix Cool Whip and marshmallow cream. Add cherry juice to color.
Combine sugar, milk, butter and cocoa. Heat slowly and boil for 1 minute. Add peanut butter, vanilla and oats. Stir until well mixed. Drop by spoon on waxed paper.
Break 2 slices of bread into cubes in bottom of 9 x 13-inch pan. Combine cooked, cut chicken, chopped vegetables, mayonnaise and seasonings. Spoon over cubed bread. Trim crust off 6 slices of bread. Lay on top of mixture. Combine eggs and milk. Pour over all. Spoon soup over top. Bake at 325° for 1 hour, uncovered. Sprinkle cheese over top last 10 minutes. Serve immediately. Also good with turkey or corn.
Sift into a large bowl, flour and sugar. Mix in saucepan and bring to a boil, butter or margarine, cooking oil, cocoa and water. Pour over dry ingredients and stir well. Add buttermilk, eggs, soda and vanilla. Mix and pour into a large cookie sheet, slightly greased. Bake 20 minutes at 350°.
Boil chicken until cooked thoroughly. When done, debone chicken and place back in broth (if broth level is low add 1 to 2 cups of water). Set aside. In a large mixing bowl combine flour and Crisco, mix and cut until in small lumps. Add milk and mix well. Bring broth to boil. Meanwhile, roll out dough on a bed of flour until thin. Cut into small squares and place squares into boiling broth. Stir and cook for 20 minutes. Add salt and pepper to taste.
While potatoes are warm, pour dressing over and chill for 2 hours. Add celery and onion. Chop egg whites; add. Sieve yolks; reserve some for garnish. Combine remaining sieved yolk with mayonnaise, sour cream and horseradish mustard. Fold into salad. Add salt and celery seed to taste. Chill salad. Add diced cucumber to trim; sprinkle reserved sieved yolk and sliced onion tops over top of salad. Serves 8.
Beat together cream cheese and mustard until smooth; stir in tuna, celery and peanuts. Spread on bread. Top with tomato and lettuce. Yields 6 servings.
Heat oven to 375°. Mix turkey, bread crumbs, salt, pepper, onions and eggs. Shape into four patties, each 3/4 inches thick. Coat both sides of patties with almonds. Place patties on rack in broiler pan. Bake about 30 minutes or until patties are no longer pink inside. Yields 4 servings, 365 calories per serving.
Mix stuffing according to directions on box. Spoon mixture around inside of 9 x 13-inch baking dish that has been sprayed with Pam. Place broccoli spears in center of "well." Melt margarine in saucepan and add flour, stirring until smooth. Cook 1 minute, stirring constantly. Stir in bouillon. Gradually add milk, cooking over medium heat, stirring constantly, until thick. Add cream cheese and salt; stir until mixture is smooth. Stir in onions.
Roll chicken in flour. In a large skillet, heat oil and fry chicken, turning occasionally, until lightly brown. Add chopped peppers, and cook 1 minute. Add mushrooms and spaghetti sauce. Cover. Cook on simmer 25 to 35 minutes or until chicken is done. Sprinkle with cheese before serving. Serves 4.
Boil the first 4 ingredients 5 minutes; you can put the cinnamon stick in mixture. After mixture has boiled 5 minutes, add the beets. Simmer 1/2 hour. Add butter; salt and pepper to taste.
Blend yogurt, berries and vanilla in blender, just enough to mix. Add ice cubes to the blender, 1 or 2 at a time, through the hole in top of blender lid. Whip until desired thickness. Makes 2 servings.
Mix Sweet 'N Low brown, mustard and flour. Add raisins, vinegar and water. Simmer for 10 minutes.
Combine wafers, sugar, cocoa and syrup and mix well. Add nuts and liquor. Shape into bite-size balls and roll in powdered sugar.
Cook raisins until puffy; drain and cool. Mix flour, raisins and nuts to prevent sinking to the bottom of pan. Mix as any other cake. Bake at 350° for 1 hour or until done. Bake in tube pan.
Brown sausage in frying pan; drain. Add hash browns, peppers, onion, celery and eggs. Mix butter in a large (13 x 9 x 2-inch or larger) casserole or spray with nonstick spray. Place taco mixture in casserole and bake at 350° for 45 minutes. Top with cheese and heat until melted. To serve, place a large scoop of potato mixture on a warmed tortilla; add picante sauce, if desired; roll up and enjoy.
Brown onion in butter. Combine with soups, broth and chilies. Add chicken and heat well. In large baking dish, place a layer of tortillas, chicken sauce and a layer of grated cheese. Repeat until used. Bake at 350° for 30 minutes.
Dissolve Jell-O in water. Add slightly thawed strawberries, bananas, pineapple and nuts. Place half of the mixture in a 9 x 9-inch pan. Chill until firm. Spread sour cream over top. Carefully spoon remaining strawberry mixture over. Chill until firm.
About 45 minutes before serving, in 4-quart saucepan over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low. Cover and simmer 25 to 30 minutes until potatoes are fork-tender. Drain. Cool potatoes slightly. Peel and dice potatoes.
Boil kielbasa and cool slightly. Cut into 1/4-inch slices. Combine chili sauce, brown sugar and whiskey in a crock-pot; add sliced kielbasa. Cook on high for 3 hours.
Cream shortening and sugar until fluffy. Add eggs, one at a time, and beat well. Sift flour and add alternating with milk. Add vanilla. Pour into greased tube pan. Bake at 375° for 45 minutes.
Mix together well the first 6 ingredients. Combine the remaining ingredients and pour over bean mixture.
Mix ingredients and transfer to a 9 x 13-inch pan (casserole/quiche pan). Bake at 350° for 1 hour. Let stand for 10 minutes before cutting.
Wrap bacon around pretzel in a swirl pattern. Place 6 to 8 wrapped pretzels on a microwave-safe plate or bacon rack. Microwave approximately 3 minutes or until bacon is cooked. Drain on paper towel.
Roll out cookie dough into jellyroll pan and bake according to package directions. Mix together the cream cheese, sugar and lemon juice; spread over baked cookie dough. Cut into squares (a pizza cutter works great). Place sliced fruit onto each square. Keep refrigerated.
Wonderful on a cold day! I buy the different dried beans in the fall and mix in large container for future use. Sharing the recipe and a bag of mixed beans, with my friends, has become a "First Cold Day" tradition. I truly do miss the snow!
Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with sliced almonds and garnish with pineapple slices. Serves 12.
Crumble cookies (save 1 cup for topping). Melt margarine; add to cookies and put in 9 x 13-inch pan for crust.
Heat broth in saucepan (2-quart). Add potatoes, pepper and seasoning salt. Heat to boiling. Simmer 5 minutes. Do not drain. Layer potato mixture and Swiss cheese in a 1 1/2-quart baking dish. Bake, covered, at 350° for 1 hour. Uncover and sprinkle with Parmesan cheese. Return to oven until top is golden and potatoes are tender.
Soak beans, onion and cut up salt pork overnight. In the morning, parboil for about 1 hour. Do not change liquid. Put in covered 2-quart casserole dish and add all other ingredients. Add water to cover beans totally. Bake at 300° for 30 to 60 minutes. Turn down to 220° and bake 6 to 7 hours, adding water if necessary. Beans should not be dry. Liquid is very tasty.
Combine Crisco, sugar and flour. Mix well. Add egg yolks, milk, lemon juice and rind. Beat well until smooth. Fold in egg whites. Pour into greased casserole dish; set in pan of hot water. Bake 45 minutes.
Sift all dry ingredients into mixing bowl. Combine egg, milk and margarine in separate bowl. Add egg mixture to dry ingredients. Blend only until flour is moist. Fold in apples.