HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken, celery and onion. Take off bones and put in a 9 x 13-inch pan. Salt and pepper chicken. Mix the mushroom soup, chicken soup and 1 can of milk together. Pour over the chicken. Mix stuffing, 1 soup can broth and butter. Spread on top of chicken and soup mixture. Bake at 350° for 1 hour.
Sift together first 4 ingredients. Cream sugar and butter. Add eggs, one at a time, mixing well after each. Alternately add flour mixture and sour cream to creamed mixture. Add vanilla and remaining flour. Refrigerate overnight. Roll to 1/4-inch thick on floured cloth. Bake 5 to 8 minutes at 375°.
Mix all ingredients over stove until marshmallows are melted and sugar dissolved. Pour over popcorn; toss and serve.
Mix butter, milk and chocolates together in saucepan. Cook over medium heat until all chocolates are melted and mixed well, approximately 5 minutes. Remove from heat and add marshmallow cream; blend well. Stir in vanilla and nuts. Pour into buttered 9 x 13-inch pan. Cool; cut into 1-inch squares.
Brown beef in small amount of oil. Add onion and cook until tender. Add drained mushrooms, bouillon and water. Cool until beef is tender, adding more water if necessary. Add wine last 15 minutes. Serve over rice.
Stir cranberries and sugar; let stand 20 minutes. Pour into sieve and let juice go through. Add cream, nuts and grapes. Mix well.
Crust: Mix together butter, flour and nuts. With wet hands, press into a 12 x 8 x 2-inch glass pan. Bake at 350° until brown. Cool.
Mix all ingredients together and cook over medium heat until it starts to thicken. Take off heat and add vanilla flavoring. Layer vanilla wafers in Pyrex dish. Pour mixture over wafers, then slice bananas and do this until Pyrex is full. Let set for awhile before serving.
Prepare shells as package directs. Mix mustard, dill weed and salad dressing; set aside.
Partially thaw whipped topping. In a medium bowl, mix all ingredients thoroughly and pour into cooled pie shells. Refrigerate to chill. This pie freezes well for later use. Yields 2 pies.
Slice all of vegetables in rather large pieces. Pour sauce made of last 5 ingredients over the vegetables and toss. Either decorate with quartered tomatoes (unpeeled) or toss in just before serving.
Mix all together first 5 ingredients. Just before serving, add dressing and Fritos.
Remove seed from peppers. Wash peppers. Combine rice, salt, beef, egg, milk and onion. Stuff into green peppers. Combine water and soup. Can be made in crock-pot on low temperature 7 hours or high, 3 to 4 hours. Also can be baked in oven at 350° for 2 hours.
Grind first 4 ingredients together. Drain and sprinkle with salt. Let stand overnight; drain. Combine the rest of ingredients and pour into vegetable mixture. Heat to a full rolling boil for 5 to 10 minutes. Pack in hot jars and seal.
Early in the day in hot skillet, saute onion in salad oil. Add chuck. Cook until red color disappears. Mash garlic with salt or use garlic salt. Add to meat with pepper, oregano, parsley, tomatoes, tomato sauce, Parmesan cheese and simmer 30 minutes. Refrigerate (not necessary). Meanwhile, boil lasagna noodles in water and butter or as label directs. Drain and rinse in cool water.
Clean venison well. Trim and discard all membrane. Cube venison and salt and pepper well. Quick fry in oil using 5-quart pot. Add potatoes, carrots and onions. Cover all with water. Simmer for 2 hours or until venison is fork-tender. Enjoy!
Place flour, cocoa, dry buttermilk, sugar, cinnamon, baking soda and baking powder in bowl and mix at low speed to blend well. Mix water, oil, egg, sweetener and vanilla with a fork to blend. Add to flour mixture and mix at medium speed only until flour is moistened. Add nuts to dough and spread evenly in a 9 x 5 x 3-inch loaf pan which has been greased with margarine. Bake at 375° for 45 minutes or until cake tester comes out clean from the center and the bread pulls away from the sides of the pan. Let cool in pan for 10 minutes. Turn out on wire rack to cool to room temperature.
Cream butter, sugar and eggs. Make a paste with the food coloring and cocoa. Add to mixture. Add salt and buttermilk with flour and vanilla. Add vinegar and soda. Do not beat hard, just blend in. Bake at 350° for 30 minutes in two well greased and floured 9-inch pans.
Mix first 4 ingredients. Pour boiling water into mixture and stir until all ingredients are wet and you have a heavy batter you can handle with your hands.
Bring 3 cups water to a boil and add orange and raspberry gelatin. Mix well, then add cranberry sauce and crushed pineapple. Stir well until cranberry sauce has dissolved. Add chopped pecans. Pour into large glass casserole or mold and chill overnight or until firm.
Boil first 4 ingredients for 1 minute. Add remaining ingredients. Drop by teaspoon on wax paper and leave to cool.
Coat the bottom of a 10-inch spring-form pan with vegetable cooking spray; sprinkle with chocolate wafer cookie crumbs and set aside.
Halve the tomatoes. In a large bowl, mix the tomato halves with the onion and garlic. Stir in the basil, cilantro and cumin. Season the mixture with salt and pepper and let stand for at least 15 minutes to let the flavors meld. Garnish with additional basil sprigs. Add chunks of mozzarella just before serving for a different variation of the salad.
Cream Crisco and sugar; add eggs one at a time. Add milk and flour alternately. Add flavorings and cherries. Bake at 275° 2 hours in a greased tube pan.
Combine all ingredients; mix well. Let set in refrigerator 24 hours, stirring once or twice. Serve with tortilla chips.
Thaw and drain frozen vegetables. Combine vegetable soup, 1/2 cup cheese, sour cream, pepper, pimientos and 1/2 can onions. Pour into casserole. Bake, covered, at 350° for 30 to 40- minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Dissolve Jell-O in boiling water. Cool. Add thawed strawberries with their juice and sour cream. Blend well. Pour into mold and allow to set in refrigerator.
Blend together cream cheese, Cool Whip and lemon juice. Pour into pie crust. Pour strawberry pie filling on top.
Dip chicken into milk and egg mixture and then roll in crushed crackers. Place on baking sheet and bake in a 350° oven until done.
Blend in blender or food processor. Cut pita bread into triangle sized pieces. Serve warm. Dip pita into Hummus. Excellent.
Beat sugar and Crisco.	Add eggs and bananas. Sift dry ingredients. Add optional items, if desired.
Mix 1 packet potato slices, water, margarine, nutmeg and carrots in 2 quart round microwave-proof casserole. Cover with waxed paper and microwave on High for 12 minutes; stir in milk, 1 packet sauce mix and the broccoli. Cover and microwave until potatoes are tender, 6 to 9 minutes. Stir in cheese. Let stand until cheese melts.
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and anise. Add flour to egg mixture. If desired, add several drops of food coloring (red and blue work best).
Cook Sausage, Mix soup, Beaten eggs, pepper. Add cheese on top and bake uncovered 40 minutes at 375 degrees.
Smash bananas and blend in well with Cool Whip. Place on any flavor of cake.
Toast a crispy English muffin. Top with any thick pizza sauce. Add your favorite pizza extras.
Let spinach or broccoli thaw completely. Loosen with fork and drain. Add to the other ingredients. Place in a casserole and cook in moderate (350°) oven until mixture is hot and bubbly, 25 to 30 minutes.
Chop and mix together the crab meat, water chestnuts, onions and cucumber. Stir together the mayonnaise and lemon juice. Add this to the other ingredients. Serve. This makes a very large salad.
Place chocolate morsels in double boiler; bring cool water in bottom pan to boil. Reduce heat to low; cook until chocolate melts. Remove from double boiler. Beat egg yolks until thick and lemon colored. Gradually stir in 1/4 chocolate to yolks; add to remaining mixture, stirring constantly. Add butter, sugar and mint extract. Beat at medium speed until butter melts and mixture is smooth. Cover with paper towel and let stand in cool, dry place for 1 hour. Shape into 1/2-inch balls. Chill until firm. Melt chocolate candy coating. Dip each ball, shaking off extra. Place on waxed paper. Chill until coating has hardened. Melt vanilla coating. Drizzle balls with vanilla coating.
Saute onions and sliced mushrooms in butter. Add chicken, soup, and sour cream. In a separate pot, cook spaghetti and rinse. Mix spaghetti with chicken mixture and bake in a 13 x 9 inch baking dish at 350 degrees for 45 minutes. Sprinkle parmesan cheese over the top of the dish and serve.
In a large skillet, brown ground beef. Remove and set aside. Add oil to skillet and heat. Add potatoes and cook until lightly browned. Remove; add onion to skillet and cook over medium heat until tender. Sprinkle with flour, stirring constantly, 2 or 3 minutes. Add milk, salt, pepper, hamburger meat and potatoes. Mix well. Cover and cook over medium heat 40 minutes or until tender. Sprinkle with grated cheese until cheese melts.
Mix pudding as directed. Mix cake as directed, adding pudding. Bake at 350° until golden brown. Take cake from pan while still hot and punch holes in it. Thaw lemonade. Mix 1/2 cup lemonade and 1/2 cup powdered sugar well. Spoon over cake while still hot. When cake is cool, mix 1/2 cup powdered sugar and 1/4 cup lemonade to make glaze and pour over cake.
Beat eggs well. Add salt and sugar; then yeast and oil. Add milk alternately with flour. Put batter in large covered container (they will rise some). Make them up a day in advance. Will keep a week or more. Store in refrigerator.
Cook broccoli or asparagus according to package. Drain. Arrange in a greased baking dish with flowerets facing outward. Place chicken on top. Combine soup, mayo and lemon juice. Pour over chicken; sprinkle with cheese. Melt oleo and mix thoroughly with stuffing mix. Spread over soup mixture. Bake at 350° for 20 to 30 minutes or until topping browns.
In large pan, melt fat until 3 tablespoons is obtained. Add meat and brown on all sides. Add onion soup mix, ketchup and water. Cover pan. On high heat, bring to boil, then turn to simmer and cook, 30 to 40 minutes per pound.
Put all ingredients together and blend in food processor (or blender) until light and creamy. Pour into bowl. Sprinkle with crushed Oreos.
Mix all ingredients together. Pour in greased tube pan. Bake for 45 minutes to 1 hour at 350°.
Pour apple and pineapple in bottom of baking dish. Sprinkle dry cake mix over top. Dot with butter. Bake at 350° until top is brown.
Put sugar in saucepan. Add vanilla, cocoa and milk. Bring to boil until forms a ball when dropped in cold water. Take off burner. Add peanut butter and butter. Stir well. Pour into pan and cool.
Mix dry jello and Cool Whip. Add cottage cheese and fruit cocktail. Mix well and pour in bowl. Chill.
Parboil squash in water until barely tender. Cool and cut in half lengthwise. Scoop out inside of squash leaving 1/4 inch shell. Mix scooped out portion with stuffing, onions, egg, salt and pepper. Place back in cavities of squash. Place in greased baking dish. Top each half with 1/2 strip of bacon. Bake at 400° until bacon is browned.
In blender, combine all but ice. Blend 30 seconds. Add ice, one at a time; blend low until slushy. Pour into a large pitcher. Garnish with peach or lemon slices. Makes 6 to 8 servings.
Brown together pork and beef; put in kettle. Add the celery, onion, 2 cups water and salt and pepper to taste. Cook 1/2 hour, then add the soy sauce and bead molasses. Cook 1 1/2 hours or until meat is tender. Add bean sprouts and thicken. Serve over rice and/or noodles.
Beat together margarine, shortening, vanilla, sugar and eggs. Mix with flour and cocoa. Bake in 350° oven for 20 minutes. Grease and flour 9 x 13-inch pan.
Mix all together and make into balls the size of a hickory nut. Bake in slow oven.
Cook Karo and sugar until sugar is dissolved. Add peanut butter and vanilla. Pour over Rice Krispies and form into balls. Place on wax paper until balls are cool.
Brown ground beef; season with garlic salt and pepper. Drain. Combine sour cream, cream cheese and taco seasoning. Put beef in casserole. Spread with sour cream mixture. Top with diced pepper, onion and tomato. Bake at 350° for 20 minutes. Cover with grated cheese for several minutes at the end of baking time to melt. Serve with corn chips.
Cook hamburger meat in water. Pour water off. Add more water. Do this several times. Drain well. Mix all ingredients together in a crock-pot. Stir well until blended. Add enough water to mix well. Cook on low all day.
Cream butter and sugar. Add eggs. Beat well. Add other ingredients and mix well. It will look curdled. Place in 1 1/2-quart casserole. Bake 45 minutes at 325°.
Combine Punch, lemonade, orange juice, grape and water. Pour over ice in large punch bowl. Add ginger ale gradually. Stir. Float small scoops of sherbet on top. Makes 30 (5 ounce) servings.
Saute onion, apples and celery in melted margarine. Stir in stuffing mix, parsley and salt. Add apple cider just to moisten. Bake for 45 minutes for 1 hour at 350°.
Mix first 4 ingredients together well; put into a 9 x 13-inch pan. Melt chocolate in double boiler; pour over top of dry mix in pan. Cut and put in refrigerator for 1 hour or longer. Enjoy eating.
Combine first 3 ingredients. Pour buttermilk mixture over top of chicken. Cover and refrigerate at least 30 minutes. Remove chicken from liquid. Dredge chicken in flour mixture.
Mix all ingredients and pour in a deep dish. Cover and bake at 350° for 35 to 40 minutes.
Mix all ingredients together through the grated sharp cheese. Add potatoes and fold into first ingredients. Put in a 3-quart greased casserole. Mix oleo and corn flakes; put over top. Bake at 350° for 45 minutes.
Combine flour, sugar and nutmeg. Cut in butter. In a measuring cup, beat egg; add milk to measure 2/3 cup. Add to flour mixture and stir until blended. Turn out on a floured board and knead just until smooth. Roll and cut with a donut cutter. Fry in deep fat. Drain and dust thickly with powdered sugar.
Boil chicken until done and set aside. Boil potatoes about 15 minutes. In a large bowl combine peas, soup, corn, butter, milk and potatoes. Stir well. Cut chicken into bite size pieces and add to mixture. Salt and pepper to taste.
Bake at 375° for 12 to 15 minutes. Yields 6 dozen.
Mix first 7 ingredients and roll into small balls. In double boiler, melt household wax and chocolate chips. Dip balls into mixture and put on wax paper.
Combine dry ingredients. Add milk and eggs. Mix well. Stir in remaining ingredients. Heat a well-greased 9-inch cast-iron skillet in a 400° oven for 3 minutes. Pour batter into hot skillet. Bake at 425° for 30 minutes or until golden brown. Yield: 6 to 8 servings.
Tear tortillas into pieces. Layer 1/2 of tortillas on bottom of baking dish. Layer 1/2 of chicken on top of tortillas. Mix soups, chilies and chicken broth. Pour 1/2 mixture over chicken in pan. Layer tortillas, chicken, cheese and soup mixture. Bake at 350° for 30 minutes.
Combine softened cream cheese and sugar, mixing well until well blended. Add 1 egg; mix well. Combine margarine, water and squares of chocolate or cocoa in saucepan. Bring to boil. Remove from heat; stir in combined flour and sugar. Add 2 eggs, sour cream, soda and salt; mix well. Pour into a greased and floured 15 1/2 x 10 1/2-inch jelly roll pan on cookie sheet. Spoon cream cheese mixture over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with chocolate pieces. Bake at 375° for 25 to 30 minutes or until wooden pick is inserted in center and comes out clean. Worth the trouble!!!
Place alligator in deep dish. Season to taste and pour in vinegar and lemon juice. Cover and place in refrigerator overnight. Mix cornmeal and flour; remove meat from marinade. Dip meat in cornmeal-flour mixture; then drop into skillet with about 1 inch of oil heated to 375°. Fry until golden brown and serve hot.
Preheat oven to 350°. In mixing bowl, beat together margarine and sugar until well blended. Add egg and egg whites, one at a time beating well after each. Mix in sweet potatoes and vanilla.
Add enough water to cherry juice from drained cherries to make 1 cup. Place juice in saucepan and bring to a boil. Stir in gelatin. Add wine and refrigerate. When gelatin begins to set, stir in cherries and nuts. Pour into oiled 2 cup mold or bowl and refrigerate until firm.
Cook spaghetti 10 minutes, drain and add beaten eggs and milk. Put in a 13 x 9-inch pan. Brown ground beef; put this on top of spaghetti mixture. Pour jar of spaghetti sauce over this. Place 2 cups of cheese on top of ground beef and then place pepperoni over all of this. Bake for 30 minutes or until bubbly at 350°.
Mix Kool-Aid as directed, except cut down a little on water. Add pineapple juice. Just before serving, add Pepsi.
Preheat oven to 375°. Combine flour, baking soda, salt, pudding and rolled oats; set aside. In large bowl, cream together the butter, sugar, brown sugar and vanilla; beat until creamy. Add egg. Gradually add flour mixture. Stir in golden raisins. Bake on ungreased cookie sheet for 9 to 11 minutes, or until light brown.
Cream together cream cheese and sugar.	Add to prepared Dream Whip. Mix	melted	oleo and graham crumbs. Pat down on bottom of glass Pyrex pan,	11 x 9 x 1 3/4-inch. Use 1/2 of Dream Whip mixture, then pie filling, then layer rest of Dream Whip and cream cheese. Chill. Store in refrigerator. Serves about 15.
Stir together all dry ingredients. Then stir in the oil, vanilla and eggs at one time in the same bowl. Then add pineapple, carrots and nuts. Then use shortening (not oil) to grease two iron skillets and flour over the top of shortening, like you would to bake cakes. Divide the cake into the skillets and bake at 325° to 350°, depending on oven, for 30 minutes. Test for doneness.
Thaw spinach; drain all liquid from spinach and mix with cheese, garlic and mayo. Lightly flour chicken breasts; salt and pepper. Cut slit in chicken and stuff with spinach mix. Lay bacon across top. Bake at 375° for 45 minutes. Reduce to 350° for 20 minutes more.
Mix all ingredients. Add chicken broth. Put in casserole dish. Bake at 350° for 1 hour.
Put jello, water and sugar in a saucepan and bring to a boil. Remove from heat and dissolve cream cheese in mixture. Add baby food and crushed pineapple. Set aside to cool.
Mix first 6 ingredients. Spoon into pie crust, cover with top crust. Seal edges and split top crust. Brush with beaten egg. Bake at 375° for 40 minutes. Cool 10 minutes. Enjoy!!
Separate rolls. Combine chicken and cheese. Reserve 1/2 of mixture. Place about 3 tablespoons of chicken/cheese mixture on each roll. Roll up and place seam side down in greased baking dish. Mix soup, milk and pimento together. Add reserved chicken and cheese mixture. Pour over roll ups and bake at 350° for 30 minutes.
Cook sugar, buttermilk, butter and soda to soft ball stage. Add vanilla and nuts; beat until creamy.
Mix all together in heavy kettle and heat to boiling. May pour over shredded	beef, ribs, fried hamburger or on pork chops.
Combine all ingredients and mix until crumbly. Reserve one cup. Press mixture into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Beat eggs in large bowl; stir in milk. Add remaining ingredients except 1/2 cup of the cheese; mix well. Pour mixture into 9-inch microwavable pie plate. Cover loosely with waxed paper. Microwave on High 5 minutes. Stir mixture thoroughly to completely mix center and outside edges; smooth top. Cover. Microwave 5 minutes or until center is no longer wet. Sprinkle with remaining 1/2 cup cheese; cover and let stand 5 minutes. Makes 6 servings. Preparation Time: 15 minutes. Cooking Time: 10 minutes.
Boil pork ribs about 1/2 hour. Add green beans, salt, pepper and bacon drippings. Cook about another 1 1/2 hours until beans are just tender and meat falls apart easily. Remove meat and tear into small pieces. Return meat to pot. Add potatoes and cook until potatoes are tender.
Cook noodles and mix chicken. Saute onion and pepper in butter. Add to noodles and chicken. Stir in Ro-Tel, English peas and chopped up Velveeta cheese. Bake at 350° until cheese melts. Stir up and serve.
Prick potatoes with fork to allow steam to escape. Bake potatoes in 425° oven until tender, about 1 hour; cool slightly. Cut each potato lengthwise into halves; scoop insides, leaving a 3/8-inch shell. Spread inside of shell with margarine. Sprinkle with salt. Cut each into 6 pieces. Sprinkle with cheese and bacon. Set oven control to broil or 550°. Broil potatoes with tops about 5 inches from heat, until cheese is melted, about 2 minutes.
Cut squash in half lengthwise. Remove seeds. Place cut side down on a rack in a skillet and add 2/3 cup water. Cover and steam 10 minutes.
Place fruit in deep oven dish. Sprinkle brown sugar over fruit. Mix together flour, granulated sugar and baking powder. Mix lightly beaten egg into flour/sugar mixture until lumpy. Sprinkle this mixture over fruit. Pour melted margarine or butter over flour/sugar mixture. Sprinkle with cinnamon. Bake at 350° for 35 to 40 minutes or until top is lightly golden and fruit tender. Serve with milk, cream or ice cream. Makes 6 servings. Try 1/2 teaspoon nutmeg with rhubarb.
In large bowl beat eggs lightly and mix in chuck, crumbs, onion and pepper. Add salt, mustard, milk and catsup. Combine lightly. Top with more ketchup or barbecue sauce. Bake at 400° for 1 hour.
Beat egg yolks, butter and sugar. Add crumbs, salt and milk. Cook in double boiler until thick. Add cocoa or melted chocolate. Beat about 1 minute. Fold in vanilla and egg whites, beaten stiff. Bake at 350° until firm or a knife comes out clean. Serve with whipped cream or chocolate sauce.
Beat bananas to a liquid and add eggs. In a separate bowl, cream shortening. Gradually add sugar and beat until fluffy. Add banana mixture. Combine flour, baking soda, and salt; blend into batter. Stir in walnuts. Pour into two well greased loaf pans and bake at 300° for 1 1/4 hours or until firm to the touch.
In a 9 x 13-inch pan, put bread cubes first. Melt butter and add all ingredients together. Pour over bread cubes. Bake at 350° for 45 minutes or until golden brown. Good served with ham.
Beat egg whites and salt until stiff. Fold in sugar, nuts and vanilla. Drop by teaspoon on greased cookie sheet. Put in a 450° oven (if using electric, turn off); leave in until oven is cool or overnight. Or you can bake in a 250° oven (real slow) for 35 minutes.
Combine all ingredients, except for the vanilla in the top of a double boiler. Cook over rapidly boiling water, using an electric beater, beat until the mixture stands in soft peaks. Remove from heat. Add the vanilla and continue beating until icing is thick enough to spread. This makes enough for a large cake.
Brown chicken in butter. Slice in 1-inch strips. Remove from pan. In frypan, add parsley, chives, dill weed, salt and pepper. When heated through, add mushrooms and liquid and chicken broth. Let this come to a boil. In a small bowl, combine sour cream and flour. Stir in chicken broth and cook until thickened. Add chicken strips. (Broccoli pieces can also be added.) Simmer for 15 minutes. Serve with cooked egg noodles or potatoes. Yield: 2 servings.
Rinse raisins in hot water; drain dry. Combine raisins, glazed fruit, nuts, juice and flavoring; let stand. Cream the butter and sugar until smooth. Add eggs, one at a time. Mix until smooth. Add dry ingredients. Blend in fruit mixture by hand. Let stand 1 1/2 hours in refrigerator, better overnight. Divide into small amounts and drop on cookie sheet. Bake in preheated oven at 300° for 12 to 15 minutes or until light brown. You may divide cookie mixture into large balls, wrap in foil and store in the freezer for months, if you wish. It keeps real well.
Brown hamburger. Add pork and beans, salt and tomatoes. Let simmer. Put half of hamburger mixture into a casserole dish and top with a layer of onions. Add remaining hamburger mixture. Top with bacon and brown sugar. Bake at 350° for 1 hour.
Preheat oven to 450°. Grease a 9-inch square baking pan. Beat egg in mixing bowl. Add remaining ingredients and stir until blended. Pour into prepared pan. Bake 20 to 25 minutes or until golden brown.