HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove rolls from package. Divide chicken evenly and place onto crescent rolls. Roll the chicken and crescents into crescent rolls evenly into a greased 9 x 9 x 2-inch casserole dish. Mix soup, milk and 1/2 cup of cheese in a bowl. Pour over rolls, being very careful to cover each roll completely. Sprinkle remaining cheese over top of soup. Bake approximately 45 minutes at 350° until golden brown and rolls are baked thoroughly.
Combine softened cheeses and taco seasoning. Pour into serving dish. Top with shredded lettuce, diced onions, diced tomatoes and shredded Cheddar cheese. Serve with nacho chips.
Sprinkle the nuts and coconut in a buttered 9 x 13-inch pan. Mix the cake mix according to package directions. Pour over the nut and coconut mixture in pan. Mix the powdered sugar with the cream cheese. Add a couple tablespoons of milk to cream cheese so it will be easier to spread. Pour over cake and nuts. Bake at 325° for 45 minutes to 1 hour. Serve with Cool Whip while warm.
Preheat oven to 350°. Mix all ingredients. Put into loaf pan and bake 1 hour.
In Dutch oven,	precook raccoon in water over medium heat for 1/2 hour. Drain well, discarding liquid. Return meat to Dutch oven. Add seasonings and onion. Cover and cook 1 hour over low heat. Combine vinegar and barbecue sauce. Spoon over meat in Dutch oven. Cover and continue cooking for an additional 1 to 1 1/2 hours or until meat is fork tender. Serves 4 to 6.
Thaw strawberries. Place banana and strawberries in blender on medium speed and process until smooth. Add to concentrated juices and water. Chill until ready to serve. Pour into punch bowl. Add ginger ale and ice.
In large bowl, combine all ingredients until blended. Cover and refrigerate until ready to serve. Garnish with parsley or salad tomato rose, if desired. Serve with your favorite cracker or bread sticks. Sprinkle with toasted chopped peanuts or toasted slivered almonds, if desired.
Roll out crescent rolls on baking sheet and bake. Let cool. Mix mayonnaise, cream cheese and dressing. Spread on cooled rolls. Mix chopped vegetables and cheese. Sprinkle on top. Chill overnight.
Mix all ingredients well in 9 1/2 x 11-inch baking dish. Bake for 45 minutes to 1 hour at 350°. Ten minutes before done, remove from oven; top with cheese. Return to oven until cheese melts.
Break cauliflower into bite size pieces and cook in boiling salted water, but not to a mushy stage. Drain well.
Soak cucumbers for three days in pickling salt and water. Drain. Soak in ice water two days changing water both days, then drain. Simmer (one hour or more until pickles are clear) in water and 1 Tbsp. alum. Rinse and drain well.
Prepare Jell-O using hot water. Do not add cold water. Add canned fruit, juice and all; prepare pudding with 1 1/2 cups milk. Fold in Cool Whip. Spread over Jell-O. Sprinkle with nuts.
Cook ham bone with potatoes until potatoes are done. Add peas and all beans, juice and all to the ham and potato pot. Saute floured onions in butter; add to soup mixture. Cook about 10 minutes.
Combine 1 cup All-Bran with boiling water. Cool. Add oil. Sift dry ingredients together. Combine eggs and buttermilk. Add to dry ingredients together. Stir in 2 remaining cups of bran and the first bran mixture. Pour into greased muffin tins. Bake 18 minutes at 400°. Makes 24.
Dissolve gelatin with tomato soup. Heat to dissolve. Cool. Soften cream cheese with milk and mayonnaise. Add lemon juice and stir into soup mixture. Fold in remaining ingredients and fill fish mold or shell mold. Refrigerate until firm.
Mix into cakes and fry. Cheese can also be melted over these after they are browned.
Drain juice from pineapple; if not enough to make 2 cups, finish with water. Add juice of one lemon and bring to a boil. Dissolve gelatine in a little water and add to cooked juices, then add sugar, a little at a time. Cook a few minutes more over low heat, then chill. After it jells, add oranges, apples, pineapple, nuts and whipped cream. Mix together and refrigerate.
Combine first 4 ingredients. Bring to a boil. Let boil for one minute. Remove from heat and stir in remaining ingredients. Drop by teaspoonfuls onto waxed paper and let cool.
Heat oven to 350°. Cut tops from peppers. Remove membranes and seeds. Cover peppers with boiling water. Cook 10 minutes and drain. Brown ground beef, onion, celery and green pepper in skillet. Add salt and rice. Spoon mixture into peppers. Place in baking dish and pour following Creole Sauce over peppers. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer. "Delicious."
Preheat oven to 375°. Combine molasses, corn syrup, soy sauce, lemon and white wine in bowl. Stir to blend. Dip chicken in mixture and put in greased, shallow 2-quart baking dish. Pour mixture over top. Sprinkle top with sesame seed. Bake 30 minutes, basting frequently. Add bananas, rolling in sauce to coat. Bake 15 minutes longer. Serve sauce over chicken and bananas.
Knead together. Roll out dough and cut into squares. Cook desired amount of chicken until done; leaving enough broth in pan to cook dumplings. Add dumplings and cook until done.
Grease casserole. Place chicken breasts in bottom. Layer cheese over these. Mix soup and water and pour over cheese. Add herbed dressing and drizzle butter over top. Bake 45 minutes to an hour at 350° covered.
Mix all together. Top with tomato sauce. Bake at 350° for 45 minutes.
Cut meat in thin strips, sprinkle with salt and pepper. Turn in flour, brown in butter. Saute onion and mushrooms, add soup and cook on low heat an hour. Add sour cream the last 5 minutes. Pour over cooked noodles.
Mix all ingredients together and bake at 350° for 60 to 70 minutes.
Cream together vanilla, sugar, cream cheese and eggs. Place cookies flat side down in wrappers. Drop glob of mixture on cookie so cup is about 2/3 full. Bake at 350° for 10 minutes or more. When cool, top with pie filling or fresh fruit.
Mix well beaten eggs, pumpkin, Eagle Brand milk, sugar and cinnamon. Pour into greased 9 x 13-inch pan. Top in order with dry cake mix, pecans and melted butter. Bake at 350° for 1 hour. Cool. Cut into squares and top with Cool Whip.
Have boiling water ready in case you need to soften candy. Mix first 4 ingredients; bring to boil. Test for soft ball in cold water. When soft ball stage reached, add vanilla. Let stand for 10 minutes. Then beat until creamy. Add pecans. Drop by spoonfuls on wax paper.
Brown hamburger and onion in 2 tablespoons bacon fat. Mix all ingredients together. Pour in a greased casserole dish and bake in a 350° oven for 45 minutes to 1 hour.
Mix together the beef, egg, salt, pepper, green onions and 1 tablespoon of cornstarch. Shape into marble size balls. Drain pineapple, reserving the juice. Heat 3 tablespoons of oil in skillet and brown meat balls on all sides. Remove. Add remaining cornstarch, soy sauce, vinegar, sugar, water and pineapple juice. Add to skillet, stirring steadily until thickened. Add pineapple, green peppers and meat balls. Bring to a boil and cook 3 minutes. Serve over rice.
Drain juice from salmon, set aside. Put salmon in mixing bowl and stir in the egg. When it is gummy, add 1/2 cup flour. Stir thoroughly. Mixture will be thick. Do not add any salt or pepper. Take 1/4 cup salmon juice (pour out excess) and add heaping teaspoonful baking powder; beat with a fork until it foams to 3/4 cup of measuring cup. After foaming process, pour into salmon mixture. Mix again with fork. Drop by teaspoon into hot oil. They will turn themselves over. Drain on paper towel.
Mix all ingredients together. Fold in 3 cups of grated carrots. Divide batter into 3 layer pans, greased. Bake at 350° for 25 minutes.
Drain pineapple and oranges. Reserve juices. Add enough water to juices to measure 1 1/2 cups. Dissolve gelatin in hot tea. Add 1 1/2 cups reserved liquid and chill until the consistency of unbeaten egg white. Fold in pineapple, oranges and water chestnuts. Spoon mixture into a lightly oiled 6-cup ring mold. Cover and chill until firm. Unmold onto a lettuce lined plate. Line center with lettuce. Spoon small portion of dressing in center and garnish, if desired. Serve remaining dressing on the side. Yields 8 servings.
Mix jello and undrained pineapple. Add marshmallows and mandarin oranges. Fold into Cool Whip. Refrigerate for at least 1 hour before serving.
Stir together sugar and syrup in a 2-quart casserole. Microwave on 100% power for 4 minutes. Stir in peanuts. Microwave on 100% power for 5 minutes. Peanuts and syrup will be light brown.
Mix vinegar, 2/3 cup of oil or bacon drippings and oil to make 2/3 cup. Chill.
Mix flour, salt and pepper. Cut in shortening with a pastry blender. Add broth or water and egg. Makes a soft dough. Divide into two parts and roll our very thin and cut into strips. Let dry at least 15 minutes. Cut into small squares and drop into boiling chicken broth. Cook until tender.
Cut dates, pecans and orange slices into small pieces. Add coconut. Melt butter and pour over mixture. In another bowl, cream the eggs and sugar. Add flour, soda and buttermilk and mix well. Pour over nut mixture. Mix well. Bake in a tube pan at 300° for 2 hours.
Dissolve jello in boiling water. Chill until almost "set." Add remaining ingredients and refrigerate until firm. Serves 10.
Cream all ingredients together with 1/2 stick butter. Then add 2 cups boiling water and cook in a double boiler. Boil until thick and pour into a pie shell.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix well. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool and top with fruit. Refrigerate overnight and serve.
Saute onions in butter; add ground beef and heat, but do not brown. Season. Spread 3 cups cabbage in a 2-quart casserole baking dish. Cover with meat and onion mixture. Top with meat and onion mixture. Top with remaining cabbage. Pour can of tomato soup over top. Bake in oven 1 hour at 350°. (May also use chopped green pepper if you like.)
Mix all ingredients in a large container. A 2-quart pitcher works well for pouring into muffin tins. Pour batter into greased tin (glass or cast-iron works best) about halfway. Put in cold oven on 450° for 15 minutes, then turn oven down to 350° for another 15 to 20 minutes. Serve hot. Makes about 10.
Saute onion, butter and rice in saucepan until lightly brown. Add 1 can of mushroom soup and, using the soup can, add 1 can of water. Add bouillon. Mix all ingredients. Pour in dish and bake at 350° for 30 to 40 minutes.
Wash and hull strawberries. Crush enough to make 1 cup. Combine sugar and cornstarch. Stir in water and berries. Cook over medium heat, stirring until mixture comes to a boil. Reduce heat to low and cook for 2 minutes, stirring constantly. (The mixture should be thickened.)
Dredge chicken	pieces	in flour; saute until brown in melted butter. Combine lemon juice, wine, mushrooms, broth and seasoning in a deep oven pot. Add chicken. Bake at 350° for 1 1/2 hours.	Serve with cooked rice.
Dissolve yeast in 1 cup warm water. Mix together sugar, salt, milk, 3 cups water, shortening and 6 cups of flour. Stir rapidly to get a smooth batter. Add remaining flour. Let rise twice, punching down in between. Add more flour if needed. The more you knead and punch the dough, the better the bread.
Prepare pie shell. Preheat oven to 425°. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shell. (If using metal or foil pan, bake on preheated heavy-duty baking sheet.) Bake for 15 minutes at 425°. Reduce temperature to 350°. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool on wire rack. Makes 8 servings.
Mix the cheese, pineapple, marmalade and cinnamon; then spread on toast. Place under broiler and heat until bubbly. Makes 1 serving (249 cal; 64% carbohydrate, 20% fat, 16% protein).
Place stew in casserole or crock-pot. Sprinkle dry soup over meat. Pour in mushroom soup. Add potatoes and carrots. Bake at 250° for 5 hours, or in crock-pot, use high heat for 30 minutes, then low for 4 1/2 hours.
Cream the shortening and sugar. Beat in eggs, pumpkin and water. Sift together the flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour into greased wide-mouth glass canning pint jars. Fill "Ball" brand jars 1/3 full. Fill "Kerr" brand jars 1/2 full. Bake at 325° for about 45 minutes. When done, remove one jar at a time from oven. Clean sealing edge and screw lid tight. Yields 9 "Kerr" jars. Safe to keep on the shelf for 6 months.
Dissolve yeast in 1/2 cup warm water; set aside. Cream shortening and sugar; add egg and beat well. Stir in 2 cups flour to which salt has been added. Add 2 cups lukewarm water and 4 1/2 cups flour to make a soft dough. Flour board and knead thoroughly. Set aside to rise or put in refrigerator until needed. Remove from refrigerator and knead again. Roll and cut like biscuits. Let rise for 4 to 5 hours. Bake in a preheated 375° oven for 15 to 20 minutes.
Pour milk over coconut and let stand while mixing other ingredients. Cream sugar and butter. Add eggs and beat well. Add milk, coconut mixture and vanilla. Pour in 9-inch pie crust. Bake at 350° until center is set.
Cream crisco and sugar. Add eggs, buttermilk and vanilla. Sift salt, baking powder and soda with 1 cup of flour, add to mix. Add enough flour to make a stiff dough. Roll out very thin. Cut out and bake at 350 degrees until golden brown.
Brown ground beef and drain. Saute onion and bell pepper and put in bottom of a casserole dish. Put drained beans on top of beef and layer chopped tomatoes. Then pour tomato paste and 1/2 can water over top. Place grated cheese over mixture. Mix Mexican corn bread by directions on package and spoon on top of mixture. Cook on 375° to 400° oven until brown.
Place potatoes in a saucepan; add water to cover and bring to a boil. Cover, reduce heat and simmer for 20 minutes or until very tender; drain well. Combine potatoes, sour cream and the next 3 ingredients in a bowl and beat at medium speed of a mixer for 2 minutes or until smooth. Set aside.
In saucepan, bring 2 cups water to boil. Gradually stir in oats. Cook, stirring, until thick (about 1 minute). Remove from heat; add salt, molasses and margarine. Cool to lukewarm. Sprinkle yeast over 1 cup lukewarm water in large bowl. Stir until dissolved. Add lukewarm molasses mixture and 3 cups of flour. Beat until smooth. Gradually add remaining flour, mixing with hands. Knead for 10 to 12 minutes, adding more flour if needed.
Boil 9 eggs in water for 10 hours and then crack them open. Get that yellow yolk out. Add a little water to yolk and then put the eggs in the shells. Then put paprika on top.
Combine first 6 ingredients in a small bowl. Set aside 1/2 cup of mixture for dredging fruit. Combine pecans, pineapple, dates and cherries in a large bowl. Mix well. Dredge fruit mixture in 1/2 cup reserved flour mixture.
Mix cake mix as directed on box. Pour 1/2 in loaf pan. Bake 15 minutes at 350°. Melt caramels, milk and margarine over low heat. Pour on baked cake. Sprinkle chocolate chips and nuts on top of caramel mixture. Pour rest of cake mix over this and return to oven; bake 20 to 25 minutes at 350°.
Precook the corn 3 to 5 minutes. Cool and cut from cob. Chop other vegetables. Mix together. Add other ingredients. Cook 25 minutes. Pour into cans and seal.
Place chicken in baking dish. Melt butter or oleo; add garlic. Lightly season chicken with salt and pepper, then brush on butter mixture. Sprinkle with Parmesan cheese. Bake at 375° for 45 minutes.
Place cheeses in a 1 1/2-quart microwave-safe bowl. Top with bacon, onions and chilies.	Microwave at 50% power for 6 to 8 minutes or until cheese is melted, stirring every 2 minutes. Serve with vegetables or chips. Yields 3 cups.
Mix Velveeta cheese, cream cheese, onion and garlic salt in a bowl with hands. Shape into logs, like rolls. Make about 4 log rolls. After shaping, set aside. Using wax paper, place 1 cup pecans on paper with desired amount of chili powder. Take cheese rolls and roll over and over in nuts and chili powder until well covered. Serve on Hi Ho crackers.
Brown chicken in skillet lightly. Cover with stewed tomatoes. Mix soup mix with reserved tomato juice and water. Pour over chicken. Simmer 1 hour or until chicken is tender. Can serve with rice or noodles.
Pour pineapple into a 13 x 9-inch pan. Pour blueberry pie filling on top; sprinkle dry cake mix over berries. Melt margarine; drizzle over cake mix. Sprinkle with nuts. Bake until crispy brown in a 350° oven.
Cream oleo and brown sugar. Add eggs, corn syrup and salt; mix well. Add vanilla and pecans. Pour into pie shell and bake for 1 hour at 350°.
Put water and dates in saucepan. Bring to a boil. Add soda. Set aside to cool. Cream together shortening and sugar. Add rest of ingredients, date mixture last.
With a rolling pin, roll the bread slices flat. Beat together Blue cheese, cream cheese, egg and mayonnaise. Spread on bread slices. Lay an asparagus spear on each and roll up jelly roll style. Cut each roll into 3 pieces, using a very sharp knife. Brush with melted butter and sprinkle with caraway seeds, if desired. Bake on an ungreased baking sheet at 350° for 15 minutes. Serve hot. These may be prepared in advance and refrigerated or frozen, then baked at serving time. Makes 45 or more roll-ups.
Mix and press in 12 x 9-inch pan and bake until lightly brown at 350°.
Boil the turnips and potatoes in water to cover until very soft; drain. Keep warm. Saute the onion in 2 tablespoons butter until softened and very lightly browned. Combine the onion with the turnips, potatoes and 1/4 cup milk. Mash until almost smooth, adding more butter and salt and pepper to taste. Whip until very smooth with an electric mixer, adding more milk if you desire a thinner consistency. Lightly butter the top. Sprinkle with parsley.
Mix all together. Add 2 cups uncooked rice. Simmer two hours, stirring.
Prepare rice according to package directions. Set aside. In a medium skillet, saute onion and garlic in butter. Add almonds, pimentos, mushrooms, salt and pepper. Fold in cooked rice. Fold mixture into an oiled, 2-quart baking dish. Pour whipping cream over rice mixture. Bake at 350° for about 15 minutes or until thoroughly heated. Sprinkle with cayenne pepper. Serves 6.
Combine potatoes, onion and water; cook until tender. Do not drain. Add margarine, cream-style corn and whole kernel corn. Add milk last. Salt and pepper to taste.
Mix all dry ingredients together in a large mixing bowl. Add cooking oil, eggs, applesauce and vanilla. Mix all ingredients together with an electric mixer; do not overmix. Stir in walnuts, if desired. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 50 minutes, or until done. As all ovens may vary, I bake about 55 minutes. Makes 4 loaves.
Mix corn flake crumbs and Parmesan	cheese. Remove crusts from toast slices;	cut each into 5 narrow strips. Combine margarine and onion salt.	Roll strips in margarine, then in crumb mixture. Place on ungreased baking sheet. Bake at 400° about 5 minutes or until crisp. Better served slightly warmed. Makes approximately 25.
Combine first six ingredients. Mix well. Shape into two balls and roll each in pecans and parsley. Chill and serve with crackers.
Arrange 9 crackers in bottom of 9-inch square pan. Prepare pudding mix with milk as directed on package for pudding. Fold in 1 cup topping. Pour 1/2 pudding mixture over crackers in pan; top with strawberries. Arrange remaining 9 crackers on berries. Add remaining pudding mixture. Spread remaining whipped topping over all. Garnish with additional strawberries, if desired. Chill; cut into squares.
For a delicious change, substitute large bell pepper or 4 to 6 stalks celery
Mix together first four ingredients. Add cornmeal and baking powder. Bake at 400° for about 15 minutes or until lightly browned in an 8 or 9-inch skillet.
Cook hamburg, onion, pepper and bacon and drain. Do not drain the beans. Mix all together and bake 45 minutes at 350°.
Mix brown sugar and water. Add to cranberry juice and pineapple juice. Pour into percolator. In top of percolator, place 2 sticks cinnamon and 2 whole cloves. Perk through cycle.
Combine sugar and syrup with 1/2 cup water in 3-quart saucepan. Bring mixture to boil, then add butter. Stir frequently until mixture reaches 230° on a candy thermometer. Add raw peanuts and continue stirring until temperature reaches 305°. Remove from heat and quickly stir in baking soda.
Filling: In medium saucepan, cook onion, parsley, nutmeg and pepper in hot oil. Cover over low heat. When onion is tender, stir in dill and set aside. In medium bowl, combine eggs and milk; beat with mixer until smooth. Add onion mixture, spinach and Feta.
Mix all ingredients and bake in 350° oven for 30 to 45 minutes.
Cook chicken and remove skin and bones. Save stock and dice chicken. Combine chicken, peas, carrots and celery. Add flour to stock to thicken. Pour over chicken mixture. Place in casserole. Top with biscuit dough and cook at 450° until biscuits are brown. Makes 10 servings.
Cook broccoli and drain. Combine all other ingredients and fold in broccoli. Place in casserole dish and bake at 350° for 30 minutes.
Chop 1 cup berries. Combine sugar and cornstarch in saucepan. Stir in water gradually. Add chopped strawberries; cook stirring constantly until mixture thickens. Cool in refrigerator 1/2 hour. Pour 3 /4 of mixture in pie crust. Stand up remaining berries in pie mixture. Pour remaining mixture over berries. Chill until firm about 3 hours. Serve with cool whip.
Line baking pan with aluminum foil long enough to seal. Spray bottom with Pam or grease lightly. Wash chicken parts and dry thoroughly. Dip chicken parts into egg or milk (salt and pepper added), then roll in crumbs and place in foil-lined pan, skin side down. Do not let parts touch. Seal foil. Bake in a 350° oven for 1 hour, then open foil and bake 15 minutes longer.
Brown meat and other ingredients, except pastry. Cook until done. If too thin, add flour to thicken. Cut pastry in circles; put meat in half the circle. Fold over; press edges together. Brush with milk. Bake at 350° to 375° for 10 minutes.
Soften cream cheese in microwave, approximately 4 to 6 minutes. Let cool slightly. Add all other ingredients. Mix. Yields 2 cups, enough for 2 small dip dishes. Serve with Bugles, chips or crackers.
Cream together liver sausage, sour cream and cream cheese; add 1 tablespoon mayonnaise. Mix well. Add package onion dip and blend well. Line a bowl with Saran Wrap; fill with dip. Chill overnight. Invert bowl on plate. Remove Saran Wrap and serve with crackers.
Mix condensed milk and softened cream cheese together. Add Tang and mandarin oranges. Mix well. Fold in Cool Whip. Pour in crust. Chill until firm, about 2 hours.
Mix Bisquick and pepper in large plastic bag. Stir uncooked, diced chicken into slightly beaten eggs; remove chicken with slotted spoon and place in bag with baking mix. Shake bag until chicken is coated; remove chicken from bag. Heat 1 tablespoons of the oil in a 10-inch skillet over medium heat until hot. Stir-fry the 1/2 diagonally cut carrots for 2 minutes. Add green pepper strips. Stir-fry for 2 minutes. Remove from skillet; keep warm. Add remaining oil to skillet; heat until hot. Stir-fry chicken until golden brown; add the carrots, green pepper and the onion ring slices. Stir-fry until warm, about 2 minutes. Stir in pineapple. This recipe will serve 6 people.
Dissolve gelatin in 1/2 cup cold water in large bowl. Cook sugar and water mixture until it reaches hard ball stage. Pour mixture over gelatin and beat with electric mixer for 5 to 7 minutes. While this is beating, beat egg whites very stiff. Add color to half of mixture; put white in bottom of the pan and colored on top. Set in fridge for 2 to 4 hours. Empty pan onto damp cloth; cut into squares and roll in coconut, walnuts or graham cracker crumbs.
In the top of double boiler, mix wine and sugar. Place it over boiling water and stir just until sugar dissolves, about 5 minutes. Remove from heat and stir in pectin. Skim the foam, if necessary. Ladle the jelly through a funnel into hot jars. Seal. Process for 10 minutes in hot water bath. Makes 4 half-pints.