HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil, debone and chop chicken; place on bottom of casserole dish sprayed with Pam. Top with chopped onion, crushed Doritos and grated cheese. Combine soups and Ro-Tel tomatoes together, stirring until well blended. Pour on top of chicken mixture evenly. Bake at 350° for 30 minutes.
Peel and chop potatoes; boil with 1/2 teaspoon of salt. Drain and mash. Add butter, sugar, marshmallows, vanilla and seasonings. Mix well. Pour into buttered 2-quart casserole. Bake at 400° for 45 minutes or until set.
Cream together margarine and sugar. Add eggs one at a time. Beat well after each egg. Gradually add flour, salt and vanilla. Bake in 2 greased loaf pans at 350° for 1 hour and 15 minutes.
Mix Kool-Aid, sugar and water. Add pineapple juice and chill. Add ginger ale just before serving. Pour over ice or sherbet. Makes 50 servings.
Whip bananas until creamy. Mix butter, eggs and cake mix together. Add bananas and pecans; mix well until smooth. Pour into 2 small loaf pans and bake at 350° for 50 minutes or until done.
Mix all cheeses at room temperature and add onion juice. Combine nuts and parsley; add 2/3 of mix to cheese. Chill 1/2 hour. Roll into ball or an appropriate shape for the season and cover with remaining parsley-nut mixture. Remove from refrigerator at least 1 hour before serving. Serve with unflavored crackers. Better if made several days in advance to blend flavors. Can be frozen for future use.
Bring a full pan of water to a boil. Add one piece of pork at a time. Once pork is completely done, remove from the water. Mix the soy sauce and mustard together. Dip the pork in sauce. Place pork on a large piece of lettuce and add slices of celery. Carefully roll the pork and celery up in the lettuce. This dish is nonfattening, so serve and enjoy!
Cover chicken in water. Add salt, butter, pepper and sage. Boil until tender. Remove chicken and set aside.
Mix crushed pineapple and cream cheese. Add pecans, onion, green pepper and seasoning salt. Roll in a ball and chill. Roll cheese ball in 1 cup of nuts, finely chopped. Cover and refrigerate.
Dissolve jello with water. Add strawberries (drained) and pecans. Pour half of mixture in mold after it sets up. Spread layer of sour cream and add remaining mixture on top.
Beat eggs very light. Gradually beat in the sugar. Add rest of the ingredients. Put 2/3 of the batter in a 9 x 13-inch pan. Spread 1 can cherry pie filling over batter, then remainder of the batter. You may sprinkle with sugar and cinnamon or after baked, glaze with thin powdered sugar frosting. Bake in a 350° oven for about 40 minutes.
Mix water, sugar, vinegar and oil, pour over combined vegetables. Will keep several days in refrigerator.
Mix all ingredients together and bake in two 8 to 9-inch round pans or a 9 x 13-inch loaf pan that has been greased and floured. Bake in 350° to 375° oven for 25 minutes (or longer if necessary). Cool and spread with icing.
In a saucepan, cook cranberries in a small amount of water until skin begins to pop. Drain and place in a large bowl. Drizzle with honey to coat. Cut sections of oranges in half. Combine orange sections, rice, chicken and walnuts with the cranberries.
Dissolve yeast in 2 tablespoons hot water. Mix in all ingredients. Mix well. Place on floured board. Sprinkle with flour and knead well. Keep adding flour until it is the desired thickness of biscuit dough. Cover and place in the refrigerator. It will keep several days. Pinch off what you want to bake; roll out on floured board and cut out. A juice glass makes an ideal biscuit cutter. Place in greased bread pan and bake at 400° for about 10 to 12 minutes.
In a large saucepan, heat oil over medium heat. Add garlic and saute for 2 to 3 minutes. Add parsley and onion. Slowly add tomatoes. Stir to break up tomatoes. Add bay leaf, salt and pepper. Bring to a boil. Cover and simmer sauce over low heat for about 15 minutes for flavors to blend. Serve sauce with spaghetti or other pasta dishes or with rice.
Combine all ingredients; heat in crock-pot. Serve over nachos, crackers or just in a bowl.
Saute onions, bell peppers and celery. Add chopped cabbage and pour tomatoes on top. Place lid on and cook slowly. Stir. Salt and pepper to taste.
Sauce: Mix one can of Hunt's special sauce and enchilada mix on stove in a saucepan with 1/2 can of water. Bring to a boil about 5 minutes. Let stand with lid. Remove from fire.
Blend flour and butter together 5 minutes. Add eggs, one at a time. Add remaining ingredients, blending thoroughly. Grease and flour tube pan. Bake at 325° for one hour.
Sift together flour, baking powder and salt. Beat margarine and shortening until creamed. Gradually add sugar, then eggs, one at a time. Beat well, then add flour mixture, alternately with milk and flavoring. Mix well. Pour into a 10-inch tube pan or 3 loaf pans. Bake at 325° for 1 hour and 30 minutes.
Blend 1st 3 ingredients well. Add remaining ingredients. Spoon onto cookie sheet. Sprinkle with cinnamon and sugar on top. Bake at 400° for 7 to 8 minutes. (A very soft cookie.)
Heat oven to 450°. Brush bottom of a 13 x 9 x 2-inch pan with 1 tablespoon of melted margarine. Beat egg and water with a fork in a shallow dish. Mix flour and salt in another dish. Dip vegetables into egg mixture and then roll in flour mixture to coat. Place in pan.
Sprinkle roast with salt, pepper and garlic powder. Spread mustard over roast. Cover with foil tent (do not seal completely) and bake at 325° until tender, approximately 2 to 3 hours. Drain oranges. Save liquid and mix with next six ingredients. Cook, stirring constantly, until smooth and thick. Add onion, pepper and oranges. Spoon over roast and bake at 400° for 30 more minutes.
Beat eggs, add sugar, milk, vanilla and rice. Bake at 350 degrees until knife comes out clean and pudding is lightly browned on top.
Mix all ingredients in a large bowl. Sprinkle with garlic salt, salt and pepper to taste. Put in greased 9 x 13-inch baking dish. Sprinkle top with remaining cheese. Bake at 350° for 1 hour.
Grease and flour 3 coffee cans. Preheat oven to 350°. Combine ingredients. Mix well and pour into coffee cans. Fill 1/2 to 3/4; set on counter for 20 minutes, then bake at 350° for 1 hour.
Cut cake in half. Slice ice cream. Alternate layers of ice cream and cake. Frost with Cool Whip. Put back in freezer until ready to serve.
Heat chips, milk and margarine over low heat until chips are melted. Remove from heat. Stir in marshmallows and nuts. Pour into 9 x 13-inch pan, covered with waxed paper. Chill at least 2 hours.
In a large bowl, mix the flour, milk, margarine, salt, baking powder and egg with 1 tablespoon of sugar. Put dough on floured board and knead until smooth. Divide dough into 36 (1-inch) balls and refrigerate for 1 hour. Place balls between 2 sheets of waxed paper 3 inches apart. Roll with rolling pin until dough is paper thin. Peel off paper. In deep, hot oil in electric skillet at 370°, fry pastries, four at a time, for 45 seconds on each side. Drain on paper towels.
Grease pan. Place one package of rolls in the pan. Mix rest of ingredients together (except egg white). Spread on top of dough (in pan). Place other package of rolls on top. Spread egg white on top of dough. Bake for 25 to 30 minutes at 350°. Cut and serve.
Mix all ingredients, except butter and pecans. Melt butter and add to mixture, then add pecans. Pour into pie shell. Bake at 350° for 30 to 35 minutes.
Brown meat; drain off fat. Add all ingredients. Cook sauce for 45 minutes. Cook noodles. Layer noodles, sauce and cheese. Repeat until all is used. Bake at 350° for 30 minutes. Top with Parmesan cheese.
Mix sugar-free vanilla pudding with milk according to directions in blender. Add peanut butter. Blend until smooth. Pour into a cooled crust. Top with Cool Whip. Chill and serve.
Mix first 9 ingredients and brown. Makes 180 meatballs. For sauce, mix tomato paste, tomato sauce and water. Cook on low for 1 hour; add another can Parmesan cheese and simmer for 1/2 hour.
Cook together the hamburger and diced onion. Drain off grease. Add beans with above ingredients and bake for about 1 hour at 350°. This is a favorite with my family.
Mix eggs, sugar, nuts, dates, flour and baking powder together. Will be thick. Grease and flour 8-inch cake pan. Bake 30 minutes at 325°. Cook. Break up and mix with Cool Whip. Refrigerate until ready to eat.
Butter a 9 x 13-inch pan. Split chiles; remove seeds and rinse. Alternate chilies, cheese, chiles in 3 layers. Beat eggs, flour and salt. Blend in evaporated milk. Pour mixture over chiles and cheese. Bake in 350° oven for 30 minutes.
Cream butter and sugar; add egg, then add dry ingredients which have been sifted together alternately with cream. Add apples, nuts and raisins. Mix well. Drop by teaspoon on ungreased cookie sheet about an inch apart. Bake at 375° for 10 to 12 minutes. While still slightly warm, frost with thin powdered sugar frosting to make a glaze.
Mix margarine and garlic, spread on 1 half of bread. Sprinkle grated cheese, parsley and basil on top. Layer tomato and add Mozzarella on top. Shake pepper to taste. Cover with other half of loaf. Wrap in aluminum foil. Bake at 350° for 15 minutes. Serve with salad and crock of soup. Yum!
*If you want chocolate cookies, add 2 tablespoons of cocoa powder to flour mixture
Beat eggs, add milk and mix with the chicken, bread cubes, onion, celery and pimento. Spread in shallow pan.
In a large saucepan, combine all ingredients and brush sides of pan with butter or margarine. Stir over moderate heat until sugar is dissolved, then bring to boil and cook without stirring until 238° is reached on candy thermometer or until a small amount forms a soft ball when dropped in water. Remove from heat and let stand until 140° is reached. Beat with spoon until mixture begins to thicken slightly (mixture will be shiny). Pour quickly into a foil-lined 8-inch pan (square). Let stand until hard and cool. Remove from pan, peeling foil away and cut with sharp knife into 1-inch squares. Delicious!
Beat the Dream Whip according to directions; set aside. Beat together the egg whites, lemon juice and strawberries. Slowly add sugar; beat about 15 minutes. Fold in Dream Whip. Pour into cookie crusts and freeze.
Heat oven to 325°. In medium bowl, combine crackers, sugar and margarine or butter. Mix well and press in bottom and up sides of 9-inch pie pan. Bake for 10 minutes. Cool completely.
In a bowl, whisk all ingredients until well blended. Alternately combine all ingredients in a jar; secure lid and shake until well blended. Remove garlic before serving. Makes 1 cup fat-free dressing. Great for all tossed salads/veggies!
Mix soup, eggs and a little water. Beat well. Add mayonnaise and mix well. Add cheese and 3/4 of onion rings. Pour over vegetables and mix well. Bake 45 minutes at 350°. Last 10 minutes, add rest of onion rings. Make an extra one and take to a friend.
Add all ingredients to pie shell in layers in order given. Bake at 375° for 30 minutes.
Preheat oven to 350°. Cream butter and sugar. Add spices, lemon flavoring and milk, blending well. Sift together flour, baking powder and salt. Add to sugar mixture alternately with molasses to make smooth dough. Chill in refrigerator 2 hours. Roll out dough 1/4-inch thick. Cut with fancy cutter and bake on greased and lightly floured cookie sheets until done, about 8 minutes. Do not overbake. Makes 5 dozen large cookies.
In large baking or roasting pan, combine all ingredients well. Cover with aluminum foil. Bake at 400° for 1 hour. Garnish with fresh mint leaves. Serves a family of 8 to 10 people.
Drain fruits and reserve juices. Add enough water to fruit juice to make 1 1/2 cups liquid. Heat juice in small saucepan. Dissolve gelatin in heated juices. Allow to cool. Add apricots, pineapple, lemon juice and brandy. Pour into lightly greased quart casserole or 6 (6 ounce) individual molds. Chill until set. Unmold on plate with lettuce leaves. Top with mayonnaise.
Combine flour and baking powder. In a large mixer bowl, beat butter or margarine until softened. Add sugar and beat until fluffy. Add egg, vanilla and peppermint extract; beat well. Add flour mixture and beat until well mixed. Divide into thirds. Stir red coloring into one, stir green and leave third plain. Cover each and chill about 1 hour. Roll each of the doughs into 1/2-inch diameter ropes. Using one rope of each color, braid the colors. Slice the twisted ropes into 1/2-inch pieces. Shape each slice into a ball. Place on cookie sheet and flatten to 1/4-inch thick with bottom of glass that has been dipped in sugar. Bake in a 375° oven until done (8 to 10 minutes for large cookies and 6 to 8 minutes for small ones). Remove and cool. Makes about 72 (2 1/2-inch) or 144 (1 1/4-inch) cookies.
Brown onion and hamburger. Mix together soups, milk and jalapenos (to taste); add to meat. In a 9 x 13-inch baking dish, put 1/2 of meat mixture with cheese and tortillas, then put remaining meat mixture and top with tortillas and cheese. Bake 30 minutes at 300°. You may wish to put crushed tortillas on top.
Mix first four ingredients together; pour over brisket and wrap securely in foil. Bake in pan at 325° for 1 hour per pound. Separate gravy and meat. Refrigerate overnight. Skim off grease from gravy. Slice real thin and pour gravy over meat. Either serve or freeze. May heat and eat.
Heat soups, mushrooms and milk. Add chicken. Butter casserole dish. Add remaining ingredients. Top with cheese. Bake at 350° for 30 minutes.
Cream butter and sugar, add other ingredients and stir together. This makes four thick layers. Put together with icing.
Mix ingredients in order. Bake at 350° for 1 hour in greased, floured pans. Makes 2 loaves.
Cream sugar and shortening until smooth. Add egg yolks, 2 at a time. Add flour and baking powder. Beat egg whites stiff. Fold into mix until blended. Pour into lightly greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes until spongy. Do not overbake.
Cook broccoli to package directions. Mix in casserole dish the broccoli, onions, celery and rice. Drop cheese over top. Pour over all ingredients the cream of chicken and mushroom soups. Bake in 350° oven for 25 to 35 minutes.
Empty peaches and juice in a 9 x 13-inch pan. Sprinkle cake mix on top. Slice butter across top. Sprinkle with cinnamon. Bake at 350° for 30 minutes.
Cook the zucchini for 4 minutes. Drain. Gently stir in carrots, onion, 1/2 cup stuffing, sour cream and soup. Turn into 1 1/2-quart casserole. Melt the oleo. Toss with remaining stuffing. Top casserole. Bake at 350° for 30 minutes. Serves 6.
Combine all ingredients in a bowl and toss gently. Let salad rest, loosely covered, at room temperature for at least 1 hour before serving. You may want to double this recipe. It goes in a hurry. Makes 6 servings.
Combine soy sauce, marmalade (or apricot preserves), ketchup and crushed garlic. Brush all over roast. Place in slow cooker and pour remaining sauce over all. Cover and cook all day on low, at least 10 hours. (Cook on high 5 to 6 hours.)
Clean and puree strawberries in blender. Combine pureed berries, orange juice, lemon juice and cornstarch in a saucepan. Cook over low-medium heat until mixture becomes thick and clear; stir constantly. Let cool to room temperature. Add wine. Chill before serving. Serve in soup bowls with a dollop of dairy sour cream.
Slightly beat eggs. Combine eggs with tomato soup, milk and cracker crumbs. Add to ground meat and mix thoroughly. Pack into 2 (9 x 5-inch) loaf pans. Bake at 325° for 1 hour.
Combine cake mix, 1 egg and butter. Blend well. Fold in nuts. Put in a well-greased 9 x 13-inch pan.
Mix dry Jell-O into cottage cheese. Mix real well. Drain pineapple. Add it next. Add mandarin oranges and a container of Cool Whip.
Mix together peanuts, crumbs and seasonings. Dip chicken pieces in broth and then in peanut mixture. Coat all over. Place in a single layer on lightly greased foil lined baking pan. Bake at 400° for approximately 40 to 45 minutes for bone in chicken or 30 to 35 minutes for boneless chicken. Do not turn during baking.
Spread thin layer of cream cheese in a 9 x 13-inch casserole dish. Then layer in order listed with taco sauce poured over top. Serve with taco chips.
Saute onion, garlic and green pepper in 1 tablespoon of oil. Add 1 teaspoon of sugar and remaining ingredients. Salt and pepper to taste. Cook over low heat for 45 minutes. Squeeze an orange over this mixture and serve with plantain chips.
Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Add sugar gradually, beating until peaks are stiff. Fold in chocolate chips and nuts.
Work cheese and flour together until crumbly. Add margarine and mix well with fork. (If dough seems dry, work with hands.) Mold 1 teaspoon or more of dough around each olive; shape into ball. Place 2-inches apart on ungreased baking sheet. Cover and chill 1 hour or longer. Heat oven to 400°. Bake 15 to 20 minutes. Serve hot. Makes about 3 dozen balls.
In a large bowl, combine cucumbers, onion and red pepper. Sprinkle with salt and mix well. Let stand one hour. Drain. In a medium bowl, combine sugar, vinegar, celery seed, mustard seed; stir until sugar is dissolved. Place cucumber mixture in nonmetal container. Pour vinegar mixture over cucumbers. Cover and chill for at least 24 hours to blend flavors. Makes about 8 cups.
Cut eggs in halves lengthwise. Remove yolks; mash with fork. Add remaining ingredients. Whip until smooth and fluffy. Fill eggs.
Cook broccoli in salted water until tender. Drain. Cook onion in margarine until tender. Combine milk and cream of chicken soup. Cook rice according to directions on package. Add all ingredients together. Top with cheese. Bake in a casserole dish at 350° for 30 minutes.
Preheat oven to 375°. Butter 2 (8-inch) round cake pans. Combine flour, sugar, caraway seed, baking powder and salt in large bowl. Mix buttermilk and soda in small bowl. Gradually add buttermilk to flour mixture, stirring with a wooden spoon until blended. Add raisins. Mix dough with hands to blend well. Divide dough in half and transfer to pans. Bake until top is browned and loaves test done, about 1 hour. Let cool slightly. Turn loaves out onto wire racks and cool completely. Great with Irish stew.
Cover meat with water. Cook meat until tender; save the stock. Fry vegetables in a little oil. Add 1 cup of meat stock. Boil for 2 minutes. Add the meat, which has been finely chopped. Boil, until well mixed, 5 minutes. Add the chopped, cooked eggs, salt, pepper, garlic and parsley.
Preheat oven to 325°. Place all ingredients in a 3-quart casserole. Cover tightly. Bake for 3 to 3 1/2 hours. Serve over rice. Serves 6 to 8.
Mix and spread in 9 x 13-inch baking dish. Sprinkle lightly with flavored bread crumbs. Dot sparingly with margarine. Bake at 350° about 1 hour and 15 minutes.
Brown ground meat. Grease and heat large skillet. Sprinkle very thin layer of cornmeal in skillet and let brown slightly. Pour 1/2 the batter in skillet. Sprinkle cheese evenly over batter, then the meat, onion and peppers. Pour remaining batter on top. Bake 45 to 50 minutes at 350° or until brown.
Mix all ingredients together except the cheese. Lay cheese on top of mixture. Heat in microwave and serve warm with tortilla chips.
Place sheet of wax paper on 10-inch glass or paper plate. Cover with tortilla chips. Sprinkle with cheese and microwave at Medium for 1 1/2 to 2 1/2 minutes or until cheese melts, rotating once or twice.
In large skillet, fry bacon until crisp; drain on paper towel. Reserve 2 tablespoons drippings. Cook rice, onion and green pepper in drippings until onion is tender. Add crumbled bacon and remaining ingredients. Simmer, covered, 30 to 45 minutes or until rice is tender and liquid is absorbed. Yield: 5 to 6 servings.
Grease a 9 x 13-inch baking pan and lightly dust with flour. Cream butter and sugar. Add eggs, sour cream and almond extract, mixing well. Combine flour, baking soda, baking powder, salt and nutmeg. Add to wet ingredients, mixing well. Spread into baking pan.
Cream shortening and	sugar together. Add eggs. Add flour (sifted with baking powder) alternately with milk.	Add flavoring as	desired. Separate batter into 3 parts. Add desired coloring or spice to each. May leave 1 plain. Drop by spoonfuls, alternating colors, into tube pan. Bake at 350° for 45 to 60 minutes.
You can change the taste and flavor of these light, airy cookies by substituting your favorite dried fruit.
Fry ground beef, stirring until loose; drain. Put in large bowl. If using shrimp, cook, peel and cut into small pieces. Shred cabbage and carrot on cole slaw cutter; add to meat. Add diced onion, soy sauce, salt and pepper to taste and mix well. Let egg roll wraps thaw at room temperature. Peel one at a time very slowly so not to tear. Fill with mixture (about tablespoon full) and wrap, making sure ends are tucked in while wrapping. While wrapping about half of them, let oil or Crisco get hot in skillet (medium heat about half full) and start to fry, laying fold side down. Turn when golden brown. Take out and lay on paper towel, then do other half of wraps. Makes about 50; they can be frozen before frying.
Pour into angel or bundt pan. Bake 350° for 1 hour and 15 minutes.
Mix together cake mix, oil, water, eggs and box of jello; beat about 5 minutes. Bake in tube pan for 45 minutes at 350°. For the glaze, beat the powdered sugar and juice of one orange and pour on cake while hot. You may use strawberries and strawberry jello if you wish.
Mix flour, cheese and pepper. Add butter and mix well. Shape with hands into biscuit size. Put half pecan on top of each biscuit. Bake on ungreased cookie sheet for 20 minutes at 325°.
Set oven to 300°. Cream butter and white sugar. Add beaten whole eggs. Add vanilla, vinegar and salt to mixture. Pour into unbaked pie shell and bake at 300° for 10 minutes, then 350° for 35 minutes.
Cream peanut butter, margarine and sugars. Add eggs and beat until fluffy. Stir in dry ingredients, alternately with milk. Add vanilla. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° for about 15 minutes.
Combine dry ingredients. Add all remaining ingredients except walnuts. Mix well. Stir in walnuts. Spread into well-greased Bundt pan. Bake 50 to 55 minutes in a 350° oven. Cool 15 minutes. Glaze with a mixture of 3 ounces cream cheese (any kind), 2 tablespoons thawed apple juice concentrate, 1/4 teaspoon vanilla and 1/8 teaspoon cinnamon.
Boil macaroni for 10 minutes. Combine milk, butter, salt, pepper, parsley flakes and garlic; heat until hot, but not boiling. When macaroni is done, put 1/2 cup of the milk mixture in a 9 x 13-inch pan, then add half the macaroni, half the remaining milk mixture and half the cheese. Repeat the layers, ending with Cheddar cheese. Sprinkle bread crumbs over top and bake at 350° for 35 to 40 minutes.
Preheat oven to 325°. Grease loaf pan. Combine first 3 ingredients. Cover and cool. Combine dry ingredients. Set aside. Cream the sugar and egg together. Add to date mixture alternately with dry ingredients. Stir in nuts. Pour into greased pan. Bake 50 to 60 minutes at 325°. Let stand 20 minutes before baking! Cool on rack.
In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth.
Dissolve gelatin in hot water. Add tomato soup and cream cheese; bring to a boil. Cool about 10 minutes in the refrigerator.
Layer pineapple and fruit pie filling. Add cake mix. Melt oleo; pour over cake mix. Add chopped nuts. Bake at 350° for 40 to 45 minutes.
Mix all together. Pour in 1 1/2-quart greased baking dish. Bake at 350° for 35 to 40 minutes. Top with 1 cup grated Cheddar cheese and continue baking for 10 more minutes.
Mix together eggs, sugar and oil. Mix together flour, cinnamon, salt, soda and baking powder. Then add vanilla, zucchini and nuts. Divide into 2 greased and floured loaf pans. Bake at 325° approximately 60 minutes.
Combine brown sugar, soy sauce, Port wine, Worcestershire sauce and pepper. Place beef in marinade and marinate overnight (turning at least once). Grill meat over open flame or roast at 375° until done.