HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken, celery and water chestnuts. Mix mayonnaise, salt, curry powder and lemon juice. Add chicken combination to dressing mix. Place in a buttered 8-inch casserole. Top with potato chips and cheese. Bake at 350° about 25 minutes, until browned. Don't overcook or the mayonnaise will separate.
Soak oatmeal and buttermilk 1 hour or more. Beat egg; add to mixture. Add sugar. Then sift together salt, baking powder and soda. Add with melted shortening to mixture. Do not beat too much. Fill greased muffin pans 2/3 full. Bake at 400° for 20 minutes.
Melt chocolate and margarine and blend. Stir in hot milk and powdered sugar. Mix thoroughly. Stir in coconut. Press mixture into sides and bottom of buttered 9-inch pie pan and chill.
Cream butter and sugar in a large bowl. Add eggs, one at a time. Add oil, vanilla, sour cream and cake mix. Mix well. Fold in the coffee crystals. Pour into well-greased and floured 9 x 13-inch pan. Bake in 350° oven for 40 minutes.
Mix sugar, cocoa and salt together. Mix all other ingredients (except nut halves) together. Add to sugar and cocoa. Pour into unbaked crust and cook until almost set.
Shred cheeses. Brown ground beef with chopped onion and chopped green pepper; drain off liquid. Add seasoning. Add tomato paste with 3 1/2 cans of water. Mix spaghetti sauce mix in. Stir together well. If too thick, add more water gradually. Cook noodles until done; do not overcook.
Cut apples into bite sized pieces. Add raisins, sugar and yogurt. Add a tablespoon or 2 of nuts to the salad.
Brown chicken in butter in a large skillet, 5 minutes on each side or until golden brown. Remove from skillet, reserving drippings in skillet. Place chicken in an 11 x 7 x 1 1/2-inch baking dish. Set aside.
Mix flour, water and cream and then add mayo. Mix well and pour in greased muffin pan. Bake at 425°.
Mix sugar and melted margarine. Blend in well beaten eggs, buttermilk, flour, vanilla and salt. Mix well. Pour into unbaked pie shell. Bake at 325° for 50 to 60 minutes or until pie filling is set.
Mix together the margarine, flour and pecans. Press into a large baking dish. Bake at 325° for 20 minutes or until light brown.
Beat eggs and add oil, water, cake mix and pudding for 5 minutes. Mix and beat at medium speed on mixer. Grease and flour 12 cup Bundt pan. Fold in 1/2 shaved chocolate and chocolate chips into batter. Pour into Bundt pan. Bake at 350° for 45 minutes or until tests dry. Invert pan onto serving platter while still warm. Sprinkle with confectioners sugar and remaining shaved chocolate. Delicious! Enjoy!
Brown sausage and drain. Cut Velveeta into small chunks. Add to sausage and cook until cheese melts. Stir in oregano. Let cool. Cut bread sticks into three pieces. Roll out and spread 1 tablespoon of sausage mixture on each piece. Roll up dough and pinch edges. Bake at 350° on greased cookie sheet until browned.
Halve strawberries and place in a bowl. Sprinkle with granulated sugar and leave for 30 minutes for juice to be extracted. Blend the strawberries and juice in the blender, add the milk, lemon juice, orange juice, lemon rind and confectioners sugar and blend for 30 seconds. Makes 4 drinks.
Melt candy bars in top of a double boiler. Mix all the milk and water with mixer and put in freezer. Takes about 30 minutes to freeze.
Spread half of the butter on one side of a slice of bread. Place buttered side down in skillet. Place a slice of cheese on the bread, then add tomato, onion, oregano/dill, salt and pepper. Add the second slice of cheese.
Remove skin from chicken breasts; place in skillet. Add broth, wine and enough water to cover. Bring to boil; simmer 15 minutes or until tender. Transfer with slotted spoon to casserole. Boil down broth to 1/4 cup.
Bring sugar and syrup to a boil. Remove from heat and mix in peanut butter. Add corn flakes. Drop with spoon onto waxed paper.
In a large bowl, combine egg, 1/3 cup of the pizza sauce, bread crumbs and wheat germ. Mix in beef. On foil, pat beef mixture into a 9 x 8 x 3/4-inch rectangle. In a small bowl, combine the 1/2 cup Mozzarella cheese, Parmesan cheese and parsley. Spoon cheese mixture down center third of the beef mixture parallel to 8-inch side and to within 1/2-inch of edge. Use foil to bring short ends of beef together; seal edges, then ends of the roll. Roll from foil into loaf pan, seam side down, and bake immediately at 350° for 45 minutes (or cover and keep in refrigerator overnight).
Stir together margarine, sugar and milk. Bring to full boil stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Gradually stir in peanut butter until melted. Add remaining ingredients. Mix well. Pour into greased 9 x 9-inch or 13 x 9-inch pan.
Crush crackers finely and add melted butter and sugar. Press mixture firmly into 9 x 13 x 2-inch Pyrex dish. Reserve 1/4 cup crackers for garnish.
Combine first 6 ingredients; set aside. Cream shortening; gradually add sugar in a large mixing bowl, beating until light and fluffy and sugar is dissolved. Add eggs, one at a time, beating well after each addition. Add pumpkin; mix well.
Mix sugar, Karo and butter in saucepan. Put over low fire, stirring constantly. When it boils, pour in condensed milk very slowly. Let cook until it forms hard ball in cold water. Take off stove. If desired, add 1 cup chopped pecans. Cut with scissors into kiss-sized pieces and wrap pieces in waxed paper. Twist paper on ends.
Place first five ingredients in blender and whip approximately 30 seconds. Continue whipping while adding oil slowly in a stream the size of a thread. Whip until thick. Store in the refrigerator. If using a hand held blender, add all ingredients at once.
Peel and slice onions. Mix other ingredients together. Dip rings into batter and fry in hot grease until golden brown.
Cook first 4 ingredients in double boiler until thick. Remove from heat and add butter and vanilla. Cool and spread on cake.
Cook raisins in 2 cups water until water evaporates. Cool slightly. Add applesauce, egg, sweetener and oil. Mix well. Blend flour with soda, spices and baking powder. Add into applesauce mixture. Add extract. Mix well. Pour into 9 x 13-inch pan (greased and floured). Bake at 350° for 25 minutes or until done.
Divide	dough in half after it has been defrosted and has risen at room temperature. Place a little oil on two cookie sheets. Spread out 1/2 of the dough on each until it is the shape of a	rectangle. Spread on	a layer of sliced Provolone, pepperoni and shredded Mozzarella. Fold ends over and roll like a jelly roll. Brush on beaten egg. Bake at 350° for 20 to 25 minutes, until brown. Yields 2 loaves. May be served hot or cold.
Coat chicken with 2 tablespoons soy sauce and 1 teaspoon cornstarch. Fry in 2 tablespoons oil. Add remaining ingredients (except soy sauce, oil, cornstarch and chicken broth). Stir constantly. When vegetables are done, add chicken broth mixture. Heat. Serve on hot rice.
Whisk together water, 1/4 cup of the chili sauce, eggs, Worcestershire sauce, mustard, chili powder, salt and pepper in a bowl. Stir in oats; let stand 5 minutes. Add oat mixture and Mexicorn to ground beef, mixing lightly but thoroughly. Shape mixture into 2 loaves in pan. Spread remaining chili sauce over meat loaves. Bake for one hour at 350°.
Combine the first 3 ingredients and let jello congeal a little, then fold in the Cool Whip and bananas. Place in the refrigerator until firm.
Combine graham crackers, butter and powdered sugar, mixing well. Pat into 8 x 8 x 2-inch baking pan. Combine cream cheese, eggs and sugar. Beat until blended and pour over the crust mixture. Bake at 325° for 25 minutes. Cool and top with cherry filling and refrigerate. Serve with ice cream or whipped cream.
Cream oil, sugar, eggs, vanilla and cinnamon together. Add flour; fold in apples and pecans. Bake 55 to 60 minutes at 350°.
In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 c. cheese. Mix well. Pour into a greased 2 quart microwave safe dish. Cover and refrigerate overnight. Microwave, covered on high for 14 to 16 minutes or until bubbly. Uncover, sprinkle with remaining cheese and let stand for 5 minutes or until melted. Makes 4 servings.
Cook spaghetti. Rinse and cool. Mix 1/2 cup milk, 2 eggs and 1 cup Mozzarella cheese with spaghetti. Pour into a 13 x 9-inch baking dish and bake 15 minutes at 375°. Pour sauce over mixture, 3 cups Mozzarella cheese and the meat topping. Bake 20 minutes at 350°.
In small bowl, beat cream cheese until fluffy. Add Marshmallow Creme; beat until just combined. Fold in whipped topping. Spread in graham cracker crust. Top with apple pie filling. Sprinkle with chopped nuts. Refrigerate until firm. Makes 8 servings.
Place roast on rack in shallow roasting pan. Insert meat thermometer, so as bulb is in the center of thickest part of roast. Roast, uncovered, in 325° oven for about 2 1/2 to 3 hours, until thermometer registers 170°. While roast is cooking, prepare glaze.
Boil chicken with bay leaf, onion, celery, salt and water. When chicken is tender, remove, take bone and skin off and cube chicken. Strain broth. Add water to make 5 quarts. Add a little base or chicken bouillon to broth if necessary. Bring to a boil. Add Egg Drops to soup. Boil 20 minutes. Add cubed chicken and heat again. Makes approximately 10 to 12 servings.
Sift together flour, baking soda, sugar, cinnamon and salt. Make a hole in mixture and add bananas, crushed pineapple, chopped nuts, Wesson oil, coconut flavoring, vanilla and eggs. Mix as you would cornbread. Do not beat. Cook in tube pan at 325° for 1 hour and 20 minutes.
Let strawberries stand in small bowl to thaw halfway; cut strawberries in half. Break cake into small pieces in one large mixing bowl. Set aside. Mix sugar and milk together until smooth. Add sour cream. Fold in non-dairy whipped topping. Set aside.
Mix flour, baking powder, sugar and salt. Blend in Crisco. Add remaining ingredients. Roll out into circles of desired size. Place small amount of filling into center and fold into half moon; crimp edges. Fry in hot oil or Crisco until brown, turning only once.
Toast marshmallow over fire until golden brown. Place between 2 graham cracker squares and 6 Hershey's milk chocolate squares.
Chop crabmeat into small fine pieces. Beat cream cheese until soft. Combine cream cheese, crabmeat, sugar and garlic powder in a large bowl and mix. Separate wonton wrappers. Turn each wrapper so a corner points up. Put 1 teaspoon of mixture in center of wrapper. Moisten edges with beaten egg. Fold one corner up until wrapper is shaped like a triangle. Crimp corners so wrapper forms a "sailboat" shape. Make sure all air bubbles have been pressed out. Deep-fry in 2 cups vegetable oil until golden brown. Serve with hot mustard and sweet and sour sauce. Makes about 25.
Heat oven to 375°. Mix flour and sugar in bowl. Cut in butter until mixture resembles coarse crumbs. Press into bottom of greased 9-inch pan. Bake 15 minutes or until lightly browned. Beat egg, brown sugar, syrup, melted butter and vanilla in bowl until well blended. Stir in nuts. Spread evenly over warm crust. Bake 20 to 25 minutes or until topping is firm around the edges and slightly soft in center. Cool in pan. Cut into bars. If desired, sprinkle with powdered sugar.
Microwave potatoes, water and oil approximately 5 to 10 minutes or until just tender (do not overcook). Drain. Combine cilantro, potatoes, tomatoes and green onions; cook for 1 minute to warm. Add salsa; stir and serve warm or cool. Can be rewarmed as necessary. Easy and fast.
Dip biscuits in melted butter. Place in pan. Make an impression and fill with pie filling. Sprinkle with sugar, flour and butter. Bake 15 minutes at 375°.
In a bowl, beat the eggs slightly. Stir in corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well. Pour into pie shell. Cover edges loosely with foil.
Melt Hershey bars. May need a little butter or Crisco to thin down. Spread peanut butter on one Ritz. Lay another on top. Dip in melted chocolate. Cool. Store in tins.
Mix sugar, cocoa, milk and butter. Bring to a boil. Remove from heat, add other ingredients and drop quickly onto waxed paper.
Combine undrained tomatoes (chopped), tomato paste, onion, oregano, basil, red pepper, garlic powder and thyme. Bring to boiling; reduce heat. Cook, uncovered, over medium-low heat for 10 minutes or until mixture thickens slightly, stirring occasionally. Add shrimp/scallops and green pepper. Cook, uncovered, 10 minutes or until shrimp are no longer pink, stirring occasionally. Serve over spaghetti or rice. Makes 6 servings.
Spread uncooked rice in bottom of large baking dish. Place raw chicken on top of rice. Mix chicken soup, mushroom soup and milk together. Pour over chicken. Sprinkle dry onion soup mix over chicken. Cover with aluminum foil tightly. Bake for 2 hours at 350°.
Cream butter and 2 cups sugar until light and fluffy. Add egg yolks, one at a time, beating thoroughly after each addition. Add flour in thirds alternately with flavorings and juice, beating until smooth after each addition. Beat egg whites until soft peaks form. Gradually add remaining sugar, continuing beating until stiff but not dry. Gently fold batter into meringue; sprinkle pecans in bottom of two well-greased 2-quart Bundt pans or one 10-inch tube pan. Carefully turn batter into pan. Bake at 350° for 1 hour (1 1/2 hours for tube pan) or until done. Cool 15 minutes; remove from pan. While warm, poke many holes in cake with metal skewer. Cover with glaze. Cool thoroughly; glaze again. Dust with confectioners sugar.
In a 3-quart pan, cook broccoli for 10 minutes in 1 1/2 quarts of water. Do not drain.
Saute onion, celery, garlic and parsley in oil until golden brown. Add tomatoes, tomato sauce, water and seasonings. Simmer for one hour. Add shrimp and wine and simmer 15 or 20 minutes. Cook spaghetti. Drain water and put sauce over spaghetti. Sprinkle with grated cheese (optional). Yields 6 servings.
Boil chicken breast until tender; cool and cut into small pieces. Mix celery, pickles and apples. Add to chicken and toss. Add mayonnaise to consistency. Mix chopped eggs. Chill for several hours.
Mix together in pot the sugar, milk, cocoa and salt. Simmer until mixture forms a balls in cold water, then add butter and pecans. Whip until it gets very stiff. Pour on a buttered, greased platter or pan until it sets. Cut into squares before it gets too hard.
Make cake per package directions in a 9 x 13-inch pan. Punch holes in cake with metal fork while hot. Pour milk over cake; let soak 20 minutes. Pour coconut cream over cake; let soak 20 minutes. Cool completely. Spread Cool Whip over cake; sprinkle with coconut. Refrigerate.
Sift flour once; measure and add baking powder, soda, salt and nutmeg and sift again. Cream shortening; add sugar gradually and cream thoroughly. Add sugar and vanilla and beat until light and fluffy. Add flour, alternating with milk, mixing well after each addition. Stir in raisins and Grape-Nuts. Drop from teaspoon onto greased baking sheet. Bake in moderate oven (375°) for 8 to 10 minutes, or until brown. Makes about 4 dozen cookies. This makes a very large cookie.
Sprinkle over batter in pan. Pour 1 1/2 cups hot water over dry ingredients. Bake at 350° for 35 to 40 minutes. Enjoy!
Break angel food cake into pieces in a bowl. Mix pudding, ice cream and milk. Pour over cake. Mix jello, boiling water and strawberries. Pour over pudding. Top with Cool Whip. Refrigerate.
Use a Dutch oven sprayed with Pam for easy clean-up. Mix last 7 ingredients well. Put half in pan. Place ribs on this and then pour the rest over them. Cover and bake in a 350° oven 1 3/4 hours. Turn ribs over during baking time. Add 3/4 cup water to this. The sauce makes good gravy. Place potatoes in oven while ribs bake.
Pour this over the pickles. Seal. Let set for 1 month. Makes about 5 quarts.
Mix all ingredients together and pour into 2 baked pie shells or 2 graham cracker crusts. Chill.
Slowly boil 20 to 25 minutes. Take off heat and add jello. Stir and pour into jars. Store in the refrigerator.
Melt. Mix all ingredients in 1 1/2-quart pot. Let come to a full rolling boil. Boil for 2 minutes. Take off heat; add vanilla and beat with electric mixer until thick. Spread over small cake. Or, for fudge, pour into buttered 10-inch plate. Cut into squares while warm and serve.
Cook apples for 2 hours on high temperature in crock-pot, then overnight on low. Add spices and stir . Put in clean jars.
Mix together lightly. Form into small balls and break in half. Brown in hot pot. Add about 1/4 cup hot water; simmer about 20 minutes. Serve hot.
In large bowl, mix shortening & sugar. Beat in vanilla & eggs, then add flour. Blend well. Stir in m & m's and pecans, mix well. Bake at 350 degrees for 30 minutes.
Cream butter, oil and sugar. Add eggs. Add sour cream, vanilla and zucchini and mix. Sift flour, baking powder, soda and cocoa. Add to zucchini mixture and mix well. Bake at 325° for 45 minutes in greased 9 x 13-inch pan.
Cut up fruit. Sprinkle with lemon juice to keep from turning dark. Add Equal. Mix well.
Brown hamburger. Drain. Add 1 can chopped mushrooms and spaghetti sauce. Heat thoroughly. Mix cottage cheese, sour cream and chopped green chilies together. Grate Monterey Jack cheese.
Slice tomatoes. Dip slices into egg and then crumbs. Melt butter in large skillet. Add tomato slices. Cook, turning once, until golden brown. Season to taste. Makes 4 servings.
Blend all ingredients together and pour into 9 x 13-inch pan. Bake 40 to 45 minutes. Top with chocolate icing and sprinkle with nuts.
Prepare cake mix according to package. Pour 1/2 batter into a 9 x 13-inch pan, sprayed with Pam. Bake for 15 minutes at 350°. In top of double boiler, melt caramels, milk and butter. Pour the caramel mixture over the baked portion of cake. Sprinkle pecans and chips over the caramel mixture. Spread the remaining batter over the cake and filling. Bake for 25 to 30 minutes.
Bring to a boil in medium saucepan, corn syrup and sugar. Remove from heat. Add cereal flakes and peanut butter and blend well.
Make the crust in ample time to cool. Cut together margarine and flour until crumbly. Add 3/4 cup chopped peanuts. Press into bottom of a 9 x 13-inch pan and bake 20 minutes at 350°.
Melt butter or mayonnaise in casserole and set aside. Place in blender 1 cup milk, eggs, flour, sugar and salt. Blend until mixed. Add corn (chop mixture lightly). Add 1 cup milk to mixture. Pour into casserole. Mix well. Bake at 350° for 50 minutes. Stir twice during baking.
Heat olive oil in skillet, saute onions and garlic. Add Italian seasoning, then saute shrimp in onion mixture. After shrimp have cooked 2 to 5 minutes, add tomatoes, tomato juice, Worcestershire, salt and pepper. Simmer 15 to 30 minutes. Serve over a bed of rice.
Cream shortening and sugar together. Add eggs. Sift flour, soda and baking powder and salt together and blend into first mixture. Add vanilla, oatmeal, chocolate chips and nuts. Drop by teaspoon. Bake 12 minutes at 350°.
Crumble beef into 2-quart casserole. Add onion, garlic, undrained mushrooms, undiluted soup, flour, spices and sherry. Mix well and cover. Microwave on High for 15 to 18 minutes. Stir well, then mix in sour cream and catsup. Serve over cooked rice or noodles. Serves 6.
Let the cream cheese soften. Mix all ingredients well. Put in refrigerator for 3 hours. Form mixture into ball and roll in 1/2 cup chopped pecans and parsley. Serve with snack crackers.
Cook squash and onion in water until tender and drain. Mix well-beaten egg and soup with squash and onion. Pour into baking dish. Melt oleo. Mix well with cracker crumbs and grated cheese. Sprinkle over top of casserole and bake 30 minutes at 350°.
Using a wok or heavy deep pan, add oil. Add celery and onions; cook until tender and crisp. Remove and set aside. Add 1 tablespoon oil, 2 tablespoons water, all of cabbage and salt to taste; cook until limp. Drain in colander. Add chopped chicken or shrimp. Add soy sauce to your taste; set aside to drain for 10 to 15 minutes.
Rinse chicken and pat dry. Place each breast half between 2 pieces of plastic wrap. Pound chicken with a meat mallet to 1/8-inch thickness. Remove plastic.
Dissolve gelatin in boiling water. Gradually add ice cream, stirring until melted. Chill until thickened, but not set. Fold in strawberries. Pour into pastry shell. Chill until firm. Garnish with whipped cream or Cool Whip and additional fruit, if desired. Yummy!
Preheat oven to 350°. Core apple. Fill with combined Sweet 'N Low, walnuts, raisins and cinnamon. Wrap apple in double layers of foil and seal all openings by twisting foil together. Bake in shallow pan for 30 minutes. Contains 100 calories per serving.
In a large bowl, break up lettuce. Just before serving, add cheese, chips and tomatoes. Add taco seasoning to meat. Stir well. Add to salad. Pour Catalina dressing on each serving. Top each serving with 1 tablespoon of sour cream.
Put into a saucepan the egg yolks, sugar, oranges and orange rind. Cook until thick, then cool. Fold in fine coconut. Store in fridge.
Remove skin from chicken. In a small bowl, combine remaining ingredients; set aside. In a 2-quart shallow baking dish, arrange chicken. Cover with foil and bake at 375° for 30 minutes. Uncover and spoon soup mixture over chicken. Bake 30 minutes or until chicken is no longer pink and juices run clear. Serves 4.
Combine soup, mayo, curry and lemon juice. Arrange broccoli in a 2-quart baking dish or 13 x 9-inch baking dish. Place chicken over broccoli. Pour sauce over everything. Spread cheese on top. Place croutons on top of that. Bake at 350° for 30 to 40 minutes.
Beat all together just until combined (not frothy). Have pan of hot oil ready and use hot rosette iron. Dip iron into batter and then into grease until lightly browned. Remove and drain on paper bag. When cool, brush with powdered sugar. Makes 36 to 40.
Mix flour with baking soda. Combine butter, sugars, vanilla and pudding in a large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop by teaspoonfuls (2 inches apart) on ungreased baking sheets. Bake at 375° for 8 to 10 minutes or until edges begin to turn brown. Do not overbake. Makes about 7 dozen.
Melt Crisco in heavy iron pot and brown slowly the flour, stirring constantly; do not let burn. Add garlic, onions and bell peppers. Cook and stir until onions are limp. Add tomatoes, tomato paste and okra. Cook and stir until well blended. Add enough stock or broth to thin to desired thickness. Add shrimp, peppercorns, marjoram, file powder, Tabasco, Kitchen Bouquet, bay leaves and salt to taste. Mix well. Cover and cook very slowly, about 1 hour. Let cook and reheat. Serve over steamed rice with hot garlic bread and salad.
Combine sugar, cocoa, butter and milk in a pot and boil 2 minutes exactly. Remove from heat and mix in remaining ingredients. Spoon out on wax paper, allow to cool and enjoy!
Mix together all except last 2 ingredients and put in a gallon jar. Put in freezer. Set out in time to be slushy at serving time (approximately 2 hours). Add ginger ale and club soda. Put in punch bowl.
Place corn in casserole dish. Add well-drained beans. Mix soup, onion, sour cream, cheese and garlic salt; pour on top of beans. Mix crushed Ritz crackers, margarine and almonds; sprinkle on top. Bake at 350° for 25 minutes or until bubbly. Serves 8 to 10.
Fry pork fat until crisp. Drain, reserving 1/3 cup of drippings. In large bowl, mix together corn meal, flour, baking soda and salt. Add buttermilk, eggs and drippings. Beat until smooth. Stir in cracklings. Bake in a greased 10-inch skillet at 425° until done (about 15 to 20 minutes). Serve warm. Makes 6 servings.
Cut kielbasa in 1/2-inch chunks. Cut franks in half crossways. In a bowl, toss potatoes and onions with oil. Add salt and pepper to taste. Ignite charcoal in grill. Let burn down to gray ash, about 30 minutes. Spread in even layer and put grid in place about 6-inches above coals. Thread ingredients on 6 (10 to 12-inch) metal skewers. Place on grill. Cook until heated through.