HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken, celery, onion and parsley flakes and set aside. In a large saucepan, prepare gravy by mixing together chicken broth, creamy chicken mushroom soup, minced onion, and sweet pepper flakes; warm over low heat. In a bowl, prepare dough by combining the flour, baking powder, sugar, and salt; mix well. Cut in shortening until mixture resembles coarse crumbs. Stir in water; knead gently. Roll dough into 1/8 inch thickness; cut into six squares. Place a heaping tablespoonful of chicken mixture in the center of each square. Fold dough over and press edges together firmly to seal. Drop bundles into simmering gravy. Cover and cook over medium heat 15-20 minutes or until pastry flakes. Serves 2-3.
In a large Dutch oven, saute onions in 1 tbsp. of margarine. Add ground beef and cook over medium heat stirring until brown. Add remaining ingredients and cook over medium heat for at least 45 minutes to one hour.
Slice tomatoes. Mix flour, salt and pepper. Dip tomatoes into mixture until covered. Heat oil in skillet until hot. Fry tomatoes in hot oil until golden brown on both sides. Serves 6.
Put sugar in a pan (do not use Teflon). Add water; stir and bring to a boil. Reduce heat so that mixture boils, but not furiously. Stir constantly until mixture forms a ball in cold water. Add pecans, stirring gently. Stir until evaporation reduces the liquid to zero and pecans crust. Sprinkle vanilla over pecans. Stir until pan and pecans are dry. Spread pecans on a cold cookie sheet and let the mixture cool. Makes about 1 pound.
Soften cream cheese; spread in bottom of glass 9-inch pie pan. Spread chili over cream cheese. Sprinkle shredded Cheddar cheese on top of cream cheese. Sprinkle with paprika. Bake at 350° until bubbly and cheese is melted, 15 to 20 minutes.
Mix all dry ingredients with the oil, then add applesauce. Pour into loaf pan and bake 1 hour at 375°.
Bake cake mix in a 13 x 9-inch pan at 350° for 15 to 20 minutes. Cool. Drain pineapple and put on top of cake. Mix 1/2 cup milk with cream cheese until smooth. Add 2 1/2 cups milk and pudding; beat until thick. Spread over pineapple. Spread Cool Whip over pudding. Sprinkle with nuts.
Mix water and Jell-O until it starts setting. Then add remaining ingredients. Refrigerate. Ready to serve as soon as congealed. Keeps well for a week.
Cube and cook potatoes. Chop onion. Break meats into pieces. Add all ingredients. Simmer about 45 minutes. Add water if necessary.
Cream butter and sugar. Add water and vanilla. Blend in flour and nuts. Chill for 1 hour. Shape into small balls. Roll in 10x sugar. Press with thumb. Bake on ungreased cookie sheet in a 325° oven for 20 minutes. Roll in 10x sugar.
Mix in order given. Bake in slow oven at 300° for 30 minutes.
Pour sesame and peanut oils around top of a preheated wok, coating sides. Add scallops; cook for 3 minutes, stirring constantly. Add mushrooms and next 4 ingredients. Cook, stirring constantly, 3 to 4 minutes, or until tender.
Brown ground beef and onion, adding any seasonings you prefer (i.e.: garlic, celery, salt, pepper, etc.) Mix all other ingredients in large ovensafe casserole dish. Bake at 375° for 35 to 40 minutes. Sprinkle a little more Cheddar cheese on top if you prefer and enjoy. This recipe can be cut in half if too large. This recipe feeds 8 hungry adults.
Combine butter, shortening, sugar, vanilla and egg. Sift together flour, salt and soda. Add to butter mixture. Stir in milk. Drop by tablespoons on cookie sheet. Flatten with glass dipped in sugar. Bake 12 minutes at 400°.
Brown ground beef and vegetables. Mix with all other ingredients. Bake, covered, for 30 minutes at 350°. Cover with shredded cheese.
In a small bowl, combine margarine, apricot spread, salt, orange rind, nutmeg and lemon juice. Place carrots in a medium saucepan. Cover with water. Bring to a boil. Cook over medium heat, covered, 2 minutes. Drain. Place in a serving bowl. Spoon sauce over carrots. Toss and serve.
Cream margarine and sugar, add egg and vanilla. Add remaining dry ingredients, leaving chips to the last. Drop or roll in hand. Bake at 350°F for 6-8 min.
Line 9 x 13 pan with whole graham crackers. Melt margarine and mix with sugar. Add beaten egg to canned milk. Mix with margarine and sugar. Bring to a boil, stirring constantly. Add nuts, coconut, and crushed crackers to mixture and pour over whole crackers. Put a layer of whole crackers on top.
Brown meat and onion; drain off fat. Blend in tomato sauce and salt. Put 2 cups cabbage in 2-quart casserole dish. Top with 1/2 meat sauce. Add remaining cabbage and pour sauce over top. Cover and bake at 350° for about 45 to 60 minutes.
Mix all ingredients together and pour into a buttered baking dish. Bake 30 minutes at 350°.
Beat the sugar, oleo and peanut butter together. Shape into balls shaped as eggs. Dip in the following: Melt the chocolate chips or butterscotch chips and paraffin wax in double boiler. Dip balls in it. Drain on foil until set.
Melt butter and chocolate together. In separate bowl, beat eggs; add salt and sugar. Mix in melted butter and chocolate. Stir in flour, baking powder and nuts. Add vanilla. Bake in a buttered 9 x 7-inch pan at 375° for 20 to 25 minutes, or until a toothpick inserted in square comes out clean. I usually double this recipe. May be kept in freezer for unplanned treats.
Melt butter in skillet. Add coconut and pecans. Stir over medium heat until coconut is toasted. Mix together cream cheese, condensed milk and Cool Whip. Put 1/2 of cream cheese mixture in bottom of both pie shells. Add 1/2 of coconut and pecan mixture to this. Drizzle 1/2 jar of caramel topping. Repeat layers, ending with caramel topping. Keep refrigerated.
Combine flour, oats and brown sugar; cut in butter. This mix should make coarse crumbs. Stir in nuts. Put mix on cookie sheet and pat down. Bake at 350° for 15 minutes (until golden brown). Stir while still warm to crumble; cool mix. Spread half of crumbs in 9 x 9-inch pan. Drizzle half of sauce over crumbs, then spoon softened ice cream over mix (using all of it). Top with last half of crumbs and sauce. Place in freezer for at least 2 hours before serving.
In sauce pan over medium high heat, bring broth, garlic powder and vegetable to a boil. Cover and cook over low heat 5 minutes or until vegetable are tender- crisp. Sprinkle with cheese.
Mix pudding with milk, sour cream and sugar. Stir in small chocolate chips. Pour in pie shell. Top with whipped topping; sprinkle chopped nuts over topping. Refrigerate.
Boil potatoes until tender; peel and slice. Make syrup of sugar, flour, water, butter, salt and apple pie spice. Alternate layers of potatoes, apples, raisins and syrup until all are used. Place in a 350° oven until mixture bubbles; cool slightly. Arrange marshmallows on top. Return to oven to brown.
Pour boiling water over tea; let stand 3 minutes. Remove bags. Stir in sugar until dissolved. Add ice water and fruit juices. Pour into ice-filled glasses and serve. If desired, garnish with lime slices and fresh cherries.
Finely chop broccoli, cauliflower, mushrooms, green pepper and tomato. Unroll crescent rolls and place in bottom of ungreased 15 x 10-inch jelly roll pan, pinching edges together to seal. Brush dough with beaten egg. Bake at 375° for 11 to 13 minutes. Let cool.
Coat 9 x 13-inch pan with margarine. Mix rest of ingredients and pour into pan. Bake at 350° for 1 hour.
Melt margarine and brown sugar; pour into 9 x 13-inch pan. Place sliced pineapple and cherries on top. Beat 3 egg yolks; add sugar, flour, salt, baking powder and pineapple juice. Fold in 3 beaten egg whites. Pour over pineapple and cherries. Bake at 350° for 30 to 35 minutes. Cool, then turn out on cookie sheet.
Make orange juice and pink lemonade to directions on can. Mix both together with 7-Up. Add bananas, cherries and pineapple. This punch can be served as stated or with the gin and vodka.
Spread graham crackers (left whole) in the bottom of a 9 x 13-inch glass baking dish.
Combine all ingredients except cheese and bacon. Place in ungreased casserole. Sprinkle cheese over top. Bake at 350° for 15 minutes. Remove from oven and top with bacon.
Melt brown sugar, butter and water together; then bring to boil until soft ball stage (238°) on candy thermometer. Pour over corn and stir, let cool a little. Rub butter on hands and form mixture into balls.
Wash and clean shrimp. Mix milk, eggs, salt, pepper and paprika in mixing bowl. In a bag, put flour and Bay seasoning together. Dip shrimp in the mixture by putting the shrimp in a bag. Put shrimp in frying pan with grease and deep fry.
Grind cranberries and add with sugar. Put into refrigerator overnight. The next day, add other ingredients and keep cold.
Heat olive oil in a large skillet. Saute garlic in oil. Flour chicken and lightly fry, then place in a roasting pan. Strain oil, saving approximately 1/4 cup. Pour oil back into pan and add the water, bouillon cubes, thyme, salt and pepper. Cook on high heat until water has almost boiled away. Then add mushrooms. Saute over a low flame for 10 minutes. Cook spinach until done, and drain, then put over chicken. Pour mushrooms and sauce over chicken. Place chicken in oven at 350° for 10 minutes and serve over rice. It will look like low tide on the beach if done correctly!
Add Veg-All, cream of potato soup, cream of chicken soup and cooked and diced chicken. Pour half of mixture into first pie shell. Cover with other pie shell. (Makes 2 pies). Bake at 375° for 45 minutes. Can freeze other chicken pot pie until later.
Add milk and butter to sugar and bring to full boil. (Can bring to full boil in microwave, too.) Remove from heat. Add peanut butter and vanilla. Add oats. Stir until mixture starts to firm, then drop onto buttered dish with teaspoon or pour into buttered cookie sheet and cut into squares when cooled.
Mix first 3 ingredients and place in an 8 x 13-inch pan. Bake 8 minutes at 400°. After it cools, mix next 3 ingredients. Whip and spread over crust. Mix jello and boiling water. Mix strawberries into jello. Will form a gel. Spread over middle layer.
Butter bread; cube and place in greased 13 x 9 x 2-inch baking dish. Sprinkle cheese, sausage or hamburger, red pepper and onions in order over the bread.
Brown onion in hot oil; add meat and seasonings. Brown lightly. Cover and simmer about 10 minutes. Add soups (no water); cover and simmer 45 minutes. Cook spaghetti according to package directions and drain. Combine sauce and spaghetti before serving.
Melt together butter, oil, mini marshmallows, vanilla and salt. Mix all ingredients together. Place in a buttered angel food pan or a 9 x 13-inch pan. Wet hands and press in firmly. Cover and refrigerate until ready to slice and serve.
Brown round steak. Add water and steak mix. Can use mushrooms and water chestnuts.
Grease a 9 x 13-inch pan. In a large microwave bowl, microwave 4 cups marshmallows, peanut butter and margarine on High for 2 minutes or until melted. Stir until smooth.
About five hours before serving: In bowl, mix sugar, salt, yeast and 1 cup flour. Heat butter and milk until very warm (125°). With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat two more minutes. Beat in 2 eggs, 1 egg white and 3/4 cup flour; beat two minutes. Stir in lemon peel and 1 1/4 cups flour.
Brown beef and season if you wish. Wire whisk cream soup. In 9 x 13-inch pan, add cooked beef; drain off fat. Pour cream soup over beef. Smooth out with a spoon. All of beef will not be covered. Sprinkle cheeses over beef and soup. Cover with Tater Tots, side by side, until cheese is covered. Bake in 450° oven for 30 to 35 minutes. Serves 8 to 12.
Preheat oven to 375°. Mix all ingredients. Form into 1-inch balls. Bake for 15 minutes on ungreased cookie sheet until golden brown. These can be frozen uncooked.
Melt butter; cream cheese should be soft. Preheat oven to 300°. Combine cookie crumbs, sugar and margarine. Press firmly on bottom of 9-inch pan. Beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix well.
Start with crust in a 13x9-inch glass dish; add graham cracker and oleo, cool.
Cream butter and sugar until light. Beat eggs. Add sifted dry ingredients and milk; mix well. Pour batter over nuts and fruit; mix thoroughly. Drop from teaspoon on cookie sheet. Bake at 325° for 20 to 25 minutes.
Soak beans overnight. Combine beans, salt, pepper and sliced jalapenos. Cook 3 to 4 hours, until beans are tender, adding water as needed. Brown sausage; drain. Combine with beans and simmer for 15 to 20 minutes, until ready to eat.
Fold instant pudding mix into whipped topping. Add remaining ingredients and fold together. Chill.
Mix all ingredients thoroughly. Put 2 to 3 tablespoons mix in 1 cup of hot water.
Peel and thinly slice onion. Melt butter in a large skillet. When it is hot, stir in onion, cabbage, sugar, salt and pepper. Cook over low heat, stirring occasionally for 15 to 20 minutes or until onion and cabbage are softened. While onion and cabbage are cooking, cook noodles in lightly salted boiling water as package directs. Drain well. Sprinkle cabbage with a few drops of vinegar and toss to combine. Add noodles to skillet and mix. Continue to cook, stirring until heated through. Tastes great as a side dish with smoked meats. Serves 6.
Sift dry ingredients; add salad dressing, water, vanilla and soda. Bake at 350° for about 45 minutes.
Combine all ingredients, but crackers, in deep bowl with lid. Then add crackers and let set overnight. Stir often.
Combine all dry ingredients into a bowl. Mix remaining ingredients and add to dry ingredients. Bake at 375° for 1 hour. Best toasted.
Preheat oven to 425°. Brown crumbled sausage with the onion and drain off all fat. Set aside. Combine flour, baking powder and salt in a mixing bowl. Cut in shortening with a pastry blender. Add milk and stir just to mix. Knead lightly a few times. Roll into a rectangle on a lightly floured surface. Spread with reserved sausage and then cheese. Roll up from the long side; tuck ends under and place on a greased baking sheet, seam side down. Bake about 20 minutes until browned. Cool slightly before slicing. Good warm or at room temperature.
Sprinkle chicken with garlic salt and leave for 45 minutes, then brown. Bake chicken 1 hour at 350°; turn only once, then pour sauce over chicken. Bake approximately 1 hour, covered. To fry chicken, brown in skillet on both sides; drain fat, then pour sauce over chicken. Turn once. Fry approximately 15 minutes, covered.
Mix first four ingredients together; put in a well-greased 9 x 13-inch pan. Melt the last two ingredients in pan on top of stove; stir until glossy. Pour on top of dry mixture. Spread evenly over top. Chill until solid. Cut into squares.
Combine all ingredients except almonds, mixing until well blended. Spoon mixture into an 8-inch pie plate. Sprinkle with almonds. Bake 15 minutes at 375° and serve hot with cold, crisp pieces of raw vegetables or crackers.
Mix all ingredients together in a mixing bowl. Pour into greased casserole dish and bake at 375 degrees for 1 hour.
Cook sugar and berries 10 minutes. Mix flour, oil and milk. When berries are done, add margarine. Drop dumplings into berries. Cover and simmer 20 to 30 minutes or until dumplings are done.
Grease a large cake pan or roaster. Combine Ritz Bits and peanuts. Pour mix into greased pan and set aside. Melt margarine in a saucepan. Add sugar and syrup. Boil 3 minutes. Stir. Take from heat; add vanilla and baking soda. Pour over first mixture. Do not stir. Bake at 250°, stirring every 15 minutes. Bake 1 hour.
Place peeled and sliced apples in well greased pan. Sprinkle with small amount of brown sugar and cinnamon. Combine margarine, brown sugar, flour, quick oats and cinnamon. Sprinkle mixture over apples and bake at 350° for 45 minutes or until apples are tender.
Combine Hawaiian fruit punch, lemonade, orange juice, grape juice and water. Pour over ice in large punch bowl (use an ice ring with orange slices and fresh mint leaves frozen in it if desired). Resting bottle on rim of punch bowl, carefully pour in ginger ale. Makes 30 to 35 servings.
Heat oven to 400°. Grease a square baking dish (8 x 8 x 2-inch). Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in seasoning mix; spoon into plate.
Mix cake mix and 1 package of pudding. Add eggs, oil, nuts and soda. Mix until blended and beat 4 minutes on medium. Pour into greased and floured Bundt pan. Bake at 350° for 50 minutes. Cool 20 minutes. Turn onto plate. Cool and frost.
Make a dough of first 7 ingredients. Spread dough on greased and floured cookie sheet. Place chopped nuts over dough. Beat egg white stiff; beat in brown sugar gradually. Spread on top of nut meats. Bake at 350° for 20 minutes.
Brown sausage. Beat eggs. Add onion, pepper, salt, pepper and garlic. Add cheese and sausage. Spoon by 1/3 cup into greased muffin tins. Bake at 350° for 20 to 25 minutes or until center comes out clean.
Mix cream cheese and dressing together. Spread mixture over each slice of rye bread. Place cucumber slice on top of mixture. May top with pimento.
Mix and bake at 350° for 45 minutes in a 9 x 9-inch pan. Can be a main meal.
Remove seeds from cucumber halves by running spoon tip vertically top to bottom, scooping out seeds. Slice out cucumbers thinly into half moon shaped slices. Sprinkle with salt; put in bowl and cover with ice cubes. Store cucumbers in refrigerator overnight. Drain cucumber slices; shake off or squeeze out excess water. Mix all dressing ingredients together. Add cucumbers; let stand for at least 1 hour before serving. Serves 6.
Combine everything, except hot dogs. Simmer until thickened. Grind hot dogs and add to sauce; stir. Cook for 15 minutes more. Serve with hot dogs on a bun.
Cook limas in margarine. Drain. Add other ingredients. Mix well and cover with shredded American cheese. Bake at 350° for 30 minutes, uncovered.
Combine cheese, milk, salt and pepper in double boiler. Heat until well blended and smooth. Put a layer of cooked rice in well greased casserole. On top arrange layers of salmon, olives and the cheese sauce. Repeat ending with the cheese sauce. Arrange slices of stuffed olives around edge for garnish. Bake 60 minutes in 350°oven.
Several hours before you make the cake, drain the cherries and cut them in two and rinse. Leave in colander.
Cover chicken with water and bring to boil. Remove from heat and leave covered with fitted lid while preparing sauce. Saute the onion in the cooking oil until tender. Add vinegar, brown sugar, lemon juice, catsup, mustard, water, salt and red pepper to the sauteed onion and simmer ingredients for 30 minutes. Remove chicken from water, drain and pat dry. Place in casserole dish and pour barbecue sauce on top. Bake in oven at 325° to 350° for 1 hour.
Mix the cream cheese with oleo. Add sugar, flour and pecans. Batter will be thick and hard to mix. Drop by small teaspoonful and bake only until very lightly browned at 350°. Caution: Do not overbake. Different, but very good!
Mix together all ingredients except cheese, almonds and noodles. Place in greased casserole dish, fairly shallow. Cover with noodles, then cheese, then almonds. Bake 25 minutes at 350°.
Toss cabbage and celery together. Chill. Mix sour cream, mayonnaise, salt, onion green pepper and cucumber. Chill. Just before serving, toss chilled vegetables with dressing. Sprinkle chopped peanuts on top. Serve.
Combine 2 tablespoons white vinegar and cane sugar with 1 quart of water.
Finely chop mushrooms. Saute 5 minutes in butter. Blend in flour and salt. Stir in cream. Cook until thick. Add chives and lemon juice.
Preheat oven to 375°. Put Wesson oil in 4 quart pan and brown ground beef, onion, green peppers and garlic. Cook until meat is brown and onions are clear. Now add tomato paste and black pepper. Simmer for 1 hour. While sauce is cooking, get another pan to cook lasagna noodles. Add 3 cups water and salt to water; get water to boiling and put lasagna noodles in and cook until tender. Remove and drain. Grease a 3 quart dish and after sauce is cooked, layer the following: Use half the noodles, half the meat sauce, half the cottage cheese, half the Mozzarella and half the Parmesan cheese. Repeat layers. Bake 30 minutes. Let stand 15 minutes before serving. The only salt I have used in this is for cooking the noodles. You can salt to taste later, if needed.
Slice squash into 1 1/2 quarts cold water into which the salt has been added. Refrigerate overnight. Drain. Add onion, bell pepper and pimiento to squash. Boil sugar, vinegar and mustard seed. Pour over vegetables. Refrigerate covered overnight.
Cook carrots in salted water until crispy. Rinse in cold water; drain. Add onions and green peppers. In a small pan, mix remaining ingredients and bring to a boil; stir. Pour over carrots, peppers and onions. Refrigerate overnight. Serve hot as a vegetable or cold as a salad.
Mix cake mix, boiling water, eggs, pudding and oil until mixture is smooth and creamy, about 4 minutes. Pour into 2 loaf pans. Bake at 350° for 45 minutes.
In a saucepan, mix sugar, vinegar and water. Boil until mixture reaches 300°. Cool and stir in Kool-Aid. Put apples on popsicle sticks and dip quickly into mixture. Place coated apples onto a wax paper-lined cookie sheet to cool and dry.
Heat oven to 350°. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 Tbsp. water over mixture. Mix round into ball; divide in half. On ungreased baking sheet, pat each half into 12 x 3 inch strips.
Quarter apples and put in large pan (size depends on amount of apples). Fill about halfway with water. Put on stove and bring to boil. Cover and simmer until apples are soft. Remove from heat and cool enough to handle. Put through food strainer. Add sugar or honey to taste. Add cinnamon to taste. Freezes well.
Brown hamburger, onion and salt and pepper. Add canned corn, noodles, tomatoes or tomato soup and water. Cover with grated cheese. Simmer 1/2 hour.
Remove 2/3 cup of cake mix and set aside. Mix remaining cake mix with egg and butter. Press into a 9 x 13-inch pan and bake for 20 minutes at 350°.
Brown mushrooms in liquid Butter Buds in a nonstick pan. Stir in all the rest of the ingredients. Pour into a 1-quart casserole dish that has been sprayed with a nonfat cooking spray. Sprinkle cheese on top and stir into mixture. Bake at 350° for about 25 minutes. Serves 4. Per serving: Fat - 0.2 g, cholesterol - 1.6 mg, sodium - 69 mg, calories - 73.
Put cream cheese and cherry juice together; add pineapple and chopped cherries. Add marshmallows, then fold in whipped cream. I like to add a little almond flavoring and a few drops of red food coloring to add more color. Chill in refrigerator. Will keep for days.
Mix together flour, margarine, baking powder, baking soda, salt, and sugar as for a pie crust. Then beat eggs, vanilla and milk; mix together with flour mixture. Roll larger part of dough and line jelly roll pan. Pour the 3 cans of filling in separate sections. Roll remaining dough and cut in strips for top layer. Bake at 350° for 30 minutes or more.
In a large saucepan, heat all ingredients to boiling. Reduce heat; simmer, uncovered, tossing occasionally until cabbage is crisp-tender (about 5 minutes).
Preheat oven to 250°. Melt butter; stir in seasoned salt and Worcestershire. Pour mixture in roasting pan. Gradually add cereals, nuts and pretzels, stirring until all pieces are evenly coated. Bake for 1 hour and 15 minutes. Stir every 20 minutes.
Marinate deer meat in teriyaki sauce. Roast deer meat until tender. Chop into 1-inch pieces. Place all ingredients in a large saucepan and cover with water. Bring to a boil. Stir and reduce heat and cover pan. Simmer 30 to 40 minutes.
Put chicken breasts in 13 x 9-inch pan. Cover each breast with Swiss cheese. Mix 1/2 can cream of mushroom soup and 1/2 can of wine. Mix well and pour over chicken breasts. Cover chicken with 2 cups Pepperidge Farm herb stuffing mix (not cubes). Melt 1/3 cup butter or margarine, and drizzle over all. Bake 45 to 50 minutes at 350°.
Clean and peel onion, beets and carrot. Place water and soup bone in large soup pot and bring to boil. Add onion (whole), beets, carrot and potatoes; cook until tender, about 20 minutes. Remove beets and carrots; let cool.