HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 9 X 9 casserole dish, combine chicken, celery and almonds. Blend onion, lemon juice, mayonaise and salt (pepper if desired). Put into a greased casserole dish and top with cheese and crushed chips.
Mix cold water with corn meal. Stir in boiling water and salt. Cook, stirring often, until mixture thickens and boils. Cover and continue cooking over low heat for 20 minutes. Pour into dish and cool. Can be eaten like cereal with milk and sugar.
Mix all dry ingredients. Cut in Crisco and add water to make thick dough. Knead well. Break off handfuls and fry in deep fat until golden brown.
Combine egg with milk. Whip gently. Combine flour, cheese, paprika, salt and pepper. Dip rinsed and dried chicken breasts individually into egg mixture and then roll in cheese mixture.
Melt cheese and butter. Add shredded crab meat and chopped mushrooms. Spoon on quartered, lightly toasted muffins. Place under broiler until slightly browned. Makes 12 to 14 servings.
Cook macaroni until just done. Drain well. Toss with onions, sweet pepper and cheese. Add salt and pepper to taste. Add salad dressing for desired consistency.
Dissolve sugar in water and let cool to room temperature. Add cream of tartar and lemon juice. Mix; pour into large bowl and place in freezer for 2 hours. Freeze until mushy, stirring 2 or 3 times. Beat egg whites until stiff and add to mixture. Continue freezing, stirring occasionally, until mixture has a snowy consistency.
Combine all ingredients in a saucepan. Cover and cook over low heat 25 minutes, stirring occasionally. Serves 6.
In saucepan, bring cocoa, milk and margarine to a boil. Remove from heat. Add powdered sugar and vanilla. Add nuts if desired.
Bake crescent rolls and cool. Mix salad dressing, softened cream cheese and Ranch dressing; spread on rolls. Top with cut up broccoli, cauliflower, peppers, mushrooms and carrots. Sprinkle with dill seed, then refrigerate.
Before you cook candy,	put real chocolate morsels in a double boiler to melt. In heavy saucepan mix first	six ingredients. (If you use a candy thermometer, put in place.) Boil, stirring often, to hard crack stage (about 285°) or until a small mixture in cold water becomes brittle. Take pan off and stir in baking	soda. Pour on a greased cookie sheet. Spread very thin.	Take the chocolate morsels that have been melted and spread half of the melted chocolate on top of the hot candy. When the chocolate is hard, turn over and spread the remaining chocolate on the	other side. (Keep chocolate hot until you use it up.) When candy is cool and hard, break into bite size chunks.
Brown meat in fat. Add celery, onions, soy sauce and water. Simmer 1 1/2 hours. Add 2 cans drained bean sprouts, 1 can sliced water chestnuts and 1 can sliced mushrooms. Thicken with 2 tablespoons cornstarch. Serve over cooked rice or Chinese noodles.
Mix water, yeast and sugar in electric mixer at low speed. Add some flour to dough before adding salt. Gradually add flour until sides of mixer are clean. Add a little oil! The dough should be stiff. Mix for 10 minutes. Let dough rise. Make loaves. Line pans with cornmeal. Let rise. Make diagonal slits across loaves halfway through rising. Bake at 375° until light brown. Makes 3 or 4 loaves.
Combine chicken, salad dressing mix and cream cheese in a mixing bowl. Beat at medium speed with mixer until blended. Shape into a ball and roll in pecans. Cover and chill.
Combine all ingredients and mix thoroughly. If a milder taste is desired, reduce horseradish and Tabasco.
Heat 1/2 cup oleo and cream of chicken soup. Add onion, cheese, sour cream, salt and pepper. Mix. Add potatoes and mix. Put in 9 x 15-inch pan. Top with corn flake crumbs and melted 2 tablespoons oleo, that have been mixed together. Refrigerate overnight. Bake at 350° for 45 to 60 minutes.
Saute beef and onion; drain. Put beef and onion in large pot. Place uncooked noodles on top. Mix all remaining ingredients. Pour over noodles and meat; do not stir! Bring to a slow boil, then reduce heat. Cover and simmer for 30 minutes or until the noodles are tender. Serve with Parmesan cheese. Serves 10 to 12.
Season chicken with salt, pepper, onion powder and any other seasonings you like; set aside. Put rice, soups, water and onion in a 9 x 12-inch pan; mix well. Place chicken pieces on top in single layer. Cover with foil and bake 45 to 50 minutes or until rice and chicken are done. Uncover and bake 10 minutes more or until chicken is lightly browned. Bake at 400°. Yields 4 servings.
Cream shortening and sugar; beat in egg. Mix in dry ingredients alternately with sour milk. Stir in crushed banana. Pour into greased pans. Bake at 350° for 1 hour. Makes 2 loaves.
Boil together 5 minutes the brown sugar, syrup, salt and margarine. Stir while boiling. Remove from heat and add vanilla and baking soda. Grease pan. Pour over corn and mix. Spread in pan and bake at 200° for 1 hour. Cool and package.
Preheat oven to 400°. Wipe chicken legs with damp paper towel. In clean bag, combine flour, corn flake crumbs, salt, pepper, poultry seasoning and garlic. Dip chicken in egg a couple at a time, then shake in bag to coat with flour mixture. Arrange in greased pan. Pour melted margarine over chicken. Cover with foil and bake for 30 minutes at 400°. Remove foil, increase heat to 450° and bake 25 to 30 minutes until golden brown.
Mix well and make patties. Put in skillet and fry until done; drain grease. Take 1 cup tomato juice and sugar; mix together. Pour over hamburger patties. Cover; simmer for 15 to 20 minutes.
Melt butter. Add onion and mushrooms. Cook until tender. Stir in bread crumbs, parsley, thyme, sage, walnuts and seasonings to taste. Stretch out the bacon slices on a board and flatten. Divide mushroom mixture and place a portion on each slice and roll up like a jelly roll. Arrange on a flat dish. Sprinkle oil over them and bake 20 to 25 minutes in 375° oven.
Marinate cod fillet in a mixture of milk, lemon juice, Worcestershire sauce and a dash of salt and pepper. Remove after an hour. Blend paprika with oil and brush on fish, then roll in bread crumbs. Put fish in baking pan. Brush with butter and pour over wine. Bake in hot 375° oven for 12 to 15 minutes or until fish flakes. Do not overcook!
Melt cheese and butter together. Add onion and crabmeat. Mix together. Cool. Spread on party rye. Brown in broiler.
Unroll crescent rolls on cookie sheet. Sprinkle with dill weed and dried onion. Bake at 400° for 8 to 10 minutes. Mix cream cheese and mayonnaise. Spread on crust after it cools. Add chopped tomato, peppers, onion, black olive bits and celery, all chopped fine. Refrigerate for 12 hours.
Drain and wash the three cans of beans, then combine with the sliced onion and peppers. Combine and whip the remaining ingredients and pour over the vegetables. Stir several times at intervals before serving. This recipe is best made a day previous to serving.
Put block of ice in punch bowl. Mix ingredients. Add sherbet and fruit if desired. Put ginger ale and champagne in just before serving. Serve and enjoy.
Preheat oven to 325°. Prepare baking sheet with baking spray and flour. Blend dry ingredients in bowl and set aside. Beat sugar and butter in large bowl until blended; add eggs, one at a time until combined, thereafter the peel and vanilla. Gently add dry ingredients to butter mixture; after combined add raisins. Divide dough in half, shaping two logs on the prepared baking sheet, about 3 inches wide and 3/4 inch high. Bake 35 minutes or until firm to the touch. Remove from oven and cook 5 minutes. Transfer logs onto cutting board and slice diagonally into 1/2 inch slices. Arrange cut side down on baking sheet and bake until bottoms are golden, about 10 minutes. Turn over and repeat. Transfer to racks and cool. Store in airtight container. Makes 2 dozen.
Use French whip to mix first 4 ingredients one at a time in order. Spray large heated Teflon skillet with Pam spray. Add 2/3 cup batter and rotate skillet to let batter run evenly over skillet bottom. Turn crepe over after batter is no longer shiny. If difficult to turn, add 1 tablespoon flour to the batter and try again. If any problems on second try, use 1/3 cup of batter and try again. Serve hot spread with 2 teaspoons raspberry All Fruit and roll up. If desired, sprinkle with powdered sugar.
Cook stew beef until tender. Cool and trim excess fat. Put apart. Drain. Add stewed tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, vinegar, onions and Texas Pete. Mix up and cook 3 to 4 hours. Add water if it gets too thick. Use for sandwiches.
Heat sugar, vinegar, oil, salt and pepper until sugar dissolves. Add remaining ingredients and put all in a big jar and keep refrigerated.
Mix all ingredients well and store in airtight container. Use for chicken and chops. Will last 6 weeks.
Mix all items together. Bake in a 9 x 13-inch dish (pan) at 400° for 30 to 35 minutes.
Mix together. Spoon in scoops of sherbet (any flavor). Most punch bowls will hold a double batch.
Mix ingredients except yeast. Sprinkle yeast in mixture last. Work up like you do biscuits. Roll out the amount you need and cut as biscuits. Bake at 450°. Place remaining dough in tightly closed large bowl (dough will continue to to rise). Place in refrigerator and pinch off amount of dough needed when you want more biscuits. Biscuits do not need to rise before baking, will rise as they bake.
Combine all ingredients and chill 1 hour in refrigerator. Roll into balls. Bake at 350° for 10 minutes or until brown.
Brown and drain the first 3 ingredients. Add remaining ingredients, undrained. Cook for 30 minutes.
Combine flour and seasoning in plastic bag. Put cut up chicken in the bag and shake to coat with flour. Put oil in heavy skillet and put oil in heavy skillet and put chicken in. Bake about 30 minutes on each side at 450°.
Remove 2/3 cup yellow cake mix from box. Combine remaining cake mix with 1 egg and 1/2 cup butter/margarine. Mix until it becomes a dough. Press into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.
Cream shortening and brown sugar. Add egg, then sour milk, flour, salt, soda and rhubarb. Mix well and pour into an 8 x 8-inch or 9 x 9-inch pan. Combine sugar and cinnamon and pour over cake batter. Bake at 350° for 40 to 50 minutes.
Mix first 3 ingredients and let stand in refrigerator 2 hours. Drain well and add remaining ingredients. Stir well a few times. Pack in container and freeze.
In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat for 5 minutes, or until chicken is no longer pink, stirring often.
Mash well the cream cheese. Add mayonnaise, crabmeat, salt and Worcestershire sauce. Put in refrigerator for 1 hour.
Preheat oven to 400°. Toss crabmeat with lemon juice. Add next five ingredients and mix well. Fill mushroom caps with mixture. Sprinkle with cheese. Rinse baking sheet lightly with water, shaking off excess. Arrange mushrooms on sheet. Cover with foil and bake 12 to 15 minutes. Remove foil and continue baking until tops are golden, about 5 minutes. Makes 24.
Heat oven to 400°; mix well shortening, sugar and eggs. Stir in milk and vanilla. Sift together flour, soda, salt and cinnamon. Drop by teaspoon on ungreased baking sheet. Place 1/2 teaspoon date filling on dough and cover with 1/2 teaspoon dough. Bake 10 to 12 minutes.
Saute onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat and heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets. Roll up and fasten with toothpick. Place in a greased 9 x 13-inch baking dish. Combine soup, broth and water. Blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400° for 30 minutes. Sprinkle with parsley. Return to oven uncovered for 5 minutes. Serve over rice. Yields 8 servings.
Mix dry ingredients and stir well. Mix milk, beaten eggs and vegetable oil together. Add dry ingredients and milk mixture together with Mexicorn and mix. Stir in cheese. Add onion. Make sure mixture is stirred together. Pour in hot greased skillet. Bake at 350° for 40 minutes.
Place all ingredients, except apples and nuts, in mixing bowl. Beat with spoon until mixed well. Add 1/2 cup nuts and apples. Pour mix in 9 x 13 pan. Sprinkle with remaining nuts. Bake 45 minutes at 350°. Sprinkle top with powdered sugar when cool.
Combine all ingredients in saucepan. Simmer for 30 minutes. Uncover and continue cooking until sauce is reduced to desired consistency. Yields dinner for 4.
In a 9 x 13-inch pan, layer noodles, cheese mix and hamburger. Repeat layers. Top with Cheddar cheese. Bake 30 minutes, uncovered, at 350°.
Combine milk with sugar and salt in saucepan. Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat, add marshmallows, nuts, chocolate bits and vanilla. Stir until marshmallows are melted. Pour into buttered 8 or 9-inch square pan. Cool. Cut in squares. Makes 2 pounds.
Heat butter and water in a saucepan to boiling point. Stir in the flour all at once. Stir vigorously, over low heat, until mixture leaves the pan and forms into a ball (about 1 minute). Remove from heat. Beat in one egg at a time.
Peel potatoes; rinse under running cold water. Grate potatoes and onion into a large bowl, half filled with cold water. Line colander with clean towel or cheesecloth and pour potatoes and onion in to drain. Squeeze potatoes and onions with towel to remove as much water as possible. The drier the potatoes, the better the pancakes will be.
Mix all ingredients. Refrigerate overnight. This is a great dip for vegetables and if made with low-fat cottage cheese and mayonnaise, it is very healthy.
Mix ground beef, egg, bread crumbs, onion and seasoning as for regular meatballs. Roll into small size meatballs (1-inch in diameter). Cook meatballs under broiler oven until done (approximately 2 to 3 minutes), turning.
Cream butter and sugar in bowl. Beat eggs in small bowl until light. Add to butter and sugar, beat well. Add flour and soda, add mashed bananas. Beat thoroughly. Add nuts and water. Bake at 350° for about 30 minutes. Cool before removing from pan.
Mix ingredients together until smooth. Pour into 9-inch pie crust. Bake at 450° for 10 minutes, then at 325° for 45 minutes.
Puree Ro-Tel tomatoes in blender. In separate pans, heat beans and Ro-Tel. Fry tortillas in oil for 1 minute on each side until lightly browned. Drain on paper towel and salt lightly. Discard oil and brown meat. Add cumin, salt and pepper. Spread hot beans on each tortilla. Over beans, sprinkle a layer each of meat, onion, lettuce and tomatoes. Spoon over each hot Ro-Tel and top each with cheese.
Brown meat and cook with bell pepper, tomatoes, onion, salt and pepper and chili powder. Then pour in uncooked rice and bake at 350° for 1 hour.
Mix all together and heat. Last 20 minutes of cooking chickens, brush on often. This makes enough for at least 15 chickens. Freeze all that is not used.
Bake wings at 425° for 1 hour. Combine red hot sauce and butter. Dip wings in sauce to eat.
Grease two 9 x 6 or 8 x 4-inch loaf pans. Heat in double boiler water, honey and cooking oil until warm. Blend on low speed or by hand whole wheat flour, dry milk, salt, yeast and all-purpose flour. Pour warm (not hot) liquid over flour mixture. Knead on floured surface about 5 minutes. Place dough in greased bowl and cover. Let rise 45 to 60 minutes until light and double in bulk. Punch down dough and divide in half. Shape each half into loaf by rolling dough into 14 x 7-inch rectangle. Starting with 7-inch side, roll up jelly roll fashion. Place in greased pan. Cover loaves; let rise 40 to 45 minutes until light and doubled. Bake at 375° for 40 to 45 minutes. Makes 2 loaves.
Will also need a quart jar. Combine vinegar, water, sugar and salt. Bring to a boil and set aside to cool. Wash, peel and slice cucumbers thick. Place onion and garlic in jar. Add cucumbers and fill to top. Fill jar with vinegar mixture and close. Refrigerate for 3 days before serving. Always keep in refrigerator. Will stay very crisp and may be used later. Will keep for months.
Mix together the first 2 ingredients and pour into a 9 x 13-inch greased and floured pan. Batter will be stiff.
Cook spaghetti as directed on package. While spaghetti is cooking, mix Ricotta cheese, Parmesan cheese, parsley, salt and pepper. When spaghetti is done "al dente" drain lightly and place in serving platter. Toss with butter and then Ricotta cheese mixture. If a little dry, add a little water from cooking spaghetti. Sprinkle with additional Parmesan cheese and pepper. Serve immediately. Makes 4 to 6 servings.
Remove the skin from the salmon fillet and cut it into small squares. Cut 3 lemons in half and squeeze the juice into a bowl. Remove all seeds, please. Place the salmon squares in the lemon and add 1/2 cup white vinegar and a teaspoon of salt. Refrigerate overnight.
Mix soup, sour cream, salt, pepper, onions, cheese and butter in large bowl. Add hash browns, stir. Add bacon bits, mix and pour into 9 x 13 pan. Bake at 350° for 45 minutes or until brown.
Remove outer stalks and leaves from celery. Cut heads into quarters lengthwise; brown in butter. Place in a shallow casserole with green peppers, parsley, chives, garlic and olive oil. Top with almonds; pour on broth to a depth of 1/4 inch in casserole. Cover; bake in a preheated 350° oven for 30 minutes, basting with liquid in casserole several times. Uncover; baste again. Cook until celery is tender. Add more broth if needed during baking. Serves 4.
Boil carrots and onion 10 minutes in as little water as possible. Add remaining ingredients and pour into buttered casserole, dot with butter. Place casserole in pan of hot water and bake in 400° oven for 40 minutes. Serve with chicken sauce: Use a can of cream of chicken soup and 1/2 to 2/3 cup milk and heat.
In a saucepan, cook onion in butter until tender. Blend in flour. Add milk, chicken broth, carrots, celery, dash of paprika and dash of salt. Cook, stirring constantly, until mixture thickens and bubbles. Reduce heat. Add cheese and stir until melted. Simmer for 15 minutes or until vegetables are tender. Garnish with snipped parsley.
Cream the cheese and butter. Add flour. Mix well until mixture forms a ball. Make 5 balls. Refrigerate overnight.
Place artichokes in greased casserole. Combine spinach, 1/2 cup butter, cream cheese and lemon juice; pour over artichokes. Sprinkle with cracker crumbs and dot with butter. Bake at 350° for 25 minutes.
Prepare cake mix as directed. When cooled, split each layer to form 4 layers in all. Prepare filling of margarine, sugar and Crisco by mixing for 7 minutes. Add 5 to 6 oz. milk and beat another 7 minutes. Place filling between layers and use prepared frosting on top layer and sides. The cake is easier to frost if it is refrigerated for awhile after filling is placed between layers.
Mix all ingredients together and pour into ungreased 12 x 8-inch pan. Bake at 350° for 25 minutes or until done.
Combine warm water, dry milk and sugar. Add 1 cup flour and beat hard 2 minutes. Add oil, egg whites and salt. Beat 3 minutes more. Add remaining flour and knead until elastic. Put in greased bowl, turning twice to grease both sides. Cover and let rise double in bulk.
Bring broth to a boil. Add meat, mushrooms and bean curd. Simmer until meat is done. Add soy sauce, sherry (7-Up), salt, pepper, vinegar, bamboo shoots and carrots and m.s.g. Add cornstarch mixture. Serve when thickened. Makes 4 to 6 servings.
Blend egg, milk and oil. Blend dry ingredients together. Add dry ingredients to first mixture. Beat with rotary beater until all flour is moistened (batter will be slightly lumpy). Spray frying pan with Pam. Heat to medium high. To test sprinkle drops of water in pan. When water sizzles, heat is just right. Pour 1 pancake at a time into skillet. Turn pancakes as soon as they are puffed and full. Turn and brown on other side. Serve with butter and syrup.
Cut chicken into bite-size pieces and mix first 7 ingredients together. Cover bottom of baking dish with chipped up corn tortillas. Pour half mixture over and add another layer of chipped tortillas, then remaining chicken mixture. Top with American cheese. Bake until bubbly, about 30 minutes at 350°. Serve over rice.
Heat jello and pineapple together. Add 1 1/2 cups cold water and cottage cheese. Stir together. Refrigerate. Let it start to gel and fold in Cool Whip. Spread in Tupperware.
Combine all ingredients and cover wings in an airtight container for at least 24 hours (refrigerated). Bake for 1 hour or barbecue on grill.
Mix all of the above and bake in a sprayed Bundt pan for 45 minutes at 350°.
Mix all ingredients well. Pour into a 9-inch shallow unbaked pie crust. Bake at 350° for 50 minutes or until golden brown.
Dip chicken into other ingredients. Refrigerate overnight. Bake 1 hour at 325°. Baste with marinade.
Preheat oven to 375°. Combine cake mix, water, eggs, oil and apple butter in bowl. Beat at low speed until blended, then medium speed for 2 minutes longer. Pour into prepared pans. Bake 35 to 40 minutes. Cool completely. Spread Maple Buttercream Frosting all over cake and press nuts into sides of cake.
Cream sugar and butter. Beat thoroughly. Add eggs, one at a time, and beat after each addition. Add flour and 7-Up and mix well. Bake at 325° for 1 hour and 15 minutes.
Melt oleo in glass pie plate; add water, brown sugar and nuts. Cut biscuits into quarters and coat with mixture; arrange around pan (may have to push together). Place a cup in the center of pan. Microwave at 70% for 4 minutes; turn onto a plate and cool 2 minutes if family will wait that long.
Cook rice. Blanch peppers about 20 minutes. Brown onion and meat; put in peppers and bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. Blend butter and sugar until creamy. Beat in molasses. Sift flour. Resift with spices and baking soda and salt. Add the sifted ingredients to the butter mixture in about 3 parts, alternately with either 1/4 cup water or 1/3 cup water
Peel and devein shrimp. Combine butter and next 4 ingredients in large skillet; heat until bubbly. Reduce heat to medium; add shrimp. Cook, stirring frequently until shrimp turn pink (about 5 minutes). Add parsley and hot sauce; toss lightly. Yield: 2 servings.
Place all ingredients in bowl (except 1/4 cup milk). Mix with a wire whisk until well blended. Spray a small 8-inch skillet with cooking spray. Place skillet on medium heat. Put 1/2 cup batter in pan and roll it around (it will stick to the sides of the pan). Flip it over when edges are brown. Stir batter between each shell. As batter becomes thick, add the remaining 1/4 cup milk.
Boil potatoes whole until done. Cool and slice. Layer in a 13 x 9 x 2-inch casserole dish. Saute onion and green pepper in margarine. Add cheese and tomatoes. Stir together until melted. Pour over potatoes and bake at 350° for 20 minutes or until bubbly. Makes 4 to 6 servings.
Mix dry ingredients in plastic bag. Melt margarine in cookie sheet with sides. Shake 2 to 3 pieces of chicken at a time in plastic bag to coat with dry ingredients. Bake at 425° for 30 minutes and then turn chicken over and bake for another 20 minutes.
Blend cream cheese and chilies together. Stir in salsa and Cheddar cheese. Serve chilled with tortilla chips.
Heat honey and peanut butter. Add remaining ingredients. Pat into an 8 x 8-inch pan. Refrigerate and cut into bars.
Sift flour, measure and resift twice with baking powder and salt. Cream the butter. Blend in sugar thoroughly and add egg. Beat until smooth and fluffy. Stir in vanilla. Add flour mixture and milk alternately, beginning and ending with flour. Divide dough into 2 portions. Stir cooled melted chocolate into one portion and chill both in refrigerator for 1/2 hour or longer.
Preheat oven to 350°. Blend crumbs (crackers), Parmesan cheese, parsley and seasonings. Dip each chicken piece in melted butter, then in crumb mixture. Arrange in casserole dish. Pour remaining butter over chicken. Bake 1 hour. Do not turn or cover. Serves 8.
Toss apples with next 3 ingredients. Set aside. Combine remaining ingredients. Scoop apples into buttered pie pan. Pat dough mixture onto apples. Bake at 350° for 45 minutes.