HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cooked chicken breasts in a 9 x 13-inch casserole dish. Place cheese on top of each. Spread soup over chicken and cheese. Sprinkle dressing over chicken and drizzle melted margarine on top. Bake at 400° for 45 minutes.
Make graham cracker pie crust in long dish and chill. Whip cream and set aside. Whip egg whites and set aside. Cream cheese and sugar. Add eggs one at a time and beat. Add salt and vanilla. Add cream and beaten egg whites. Pour into crust and freeze, overnight is best.
Bake 6 yams. Peel and slice. Peel and slice apples. Mix pecans, cinnamon, brown sugar and melted butter. Alternate layers of apples and yams in 1 1/2-quart greased casserole. Sprinkle each layer with pecan mixture. End with decorative layer of apples. Cover and bake at 350° for 30 minutes. Uncover and bake for 45 more minutes.
Heat first four ingredients on low heat until dissolved completely. Cool, then add last 5 ingredients. Pour into 9 x 13-inch pan. Refrigerate overnight.
Boil potatoes until tender. Peel potatoes; mash and add the sugar, beaten eggs, butter, milk, salt and vanilla. Top with topping mixture. Bake 30 minutes in 350° oven.
Bring to a boil the dates, prunes, raisins, margarine and water. (You may use 1 cup apple juice plus 1 cup water instead of the 2 cups water.) Simmer 2 minutes; let cool. In a separate bowl, mix the flour, soda, salt, cinnamon, beaten eggs, vanilla and nuts. Add this to the cooled fruit mixture. Pour into greased and floured 9 x 12-inch pan or a tube pan. Bake in a preheated 325° oven for 40 minutes.
Drain fruit; measure 1 1/2 cups juice and 1 1/2 pounds marshmallows into large pan. Heat and stir until melted. Cool. Pour over fruit. Whip 1 pint cream, no sugar, and pour over fruit mixture. Freeze. Serve frozen.
Combine the sugar, beverage crystals, lemonade mix, tea mix and cloves in a large bowl and mix well. Store in an airtight container. To serve, place 2 heaping tablespoons of the mix in a cup or mug. Add 3/4 c boiling water and stir until mixed.
Combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed on electric mixer until well-blended. Stir in carrots and walnuts. Pour into greased 13 x 9-inch baking pan.
Mix ingredients together. Roll thin and cut in small squares. Sprinkle with pepper. Drop in boiling chicken broth. Cover and simmer for 20 minutes.
Quarter potatoes. Empty package and 1/3 cup oil in plastic bag. Add potatoes and shake. Coat, then add salt and pepper, and put in pan. Cook at 350° for 40 minutes.
Melt oleo. Mix with graham crackers. Press in 13 x 9-inch pan.
Mix jello and water; cool. Mix fruit with jello. Layer jello and sour cream. Serves 12.
Fill 9 x 13-inch pan 2/3 full of peeled and sliced apples. Sprinkle with sugar and cinnamon. In small bowl, combine melted butter, 1 cup sugar, flour, egg, pinch of salt and nuts. Pour mixture over apples. Bake at 350° for 45 minutes.
Sift flour, baking soda and salt together. In a separate bowl, cream shortening and sugars together. Add egg and vanilla. Blend thoroughly. Then add sifted ingredients. Fold in chocolate chips and nuts. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 10 minutes. Makes about 4 dozen.
Peel raw sweet potatoes and slice into rounds about 1/4-inch thick. Fry in shortening 2 to 3 minutes on each side until they are done and golden brown. Drain on paper towels and sprinkle with sugar. One potato serves 2.
Boil together orange juice, sugar and cream of tartar to soft ball stage (234°). Add nuts and beat immediately. Spread on waxed paper or foil and break apart as desired. These are a lovely Christmas treat.
Cook the celery, carrots, onion, cauliflower, broccoli and garlic in butter over medium heat for 6 minutes, stirring constantly. Stir in flour. Cook, stirring constantly, for 3 minutes. Slowly add the broth, salt and pepper. Simmer, covered, over very low heat for 20 minutes. Add the milk, cheese and Worcestershire sauce. Cook over low heat for 10 minutes. Garnish with almonds. Can be made ahead, refrigerate and reheated in a double boiler. Serves 6.
Halve the chayote pears horizontally. Remove seed and place in a large Ziploc bag. Cook on high 20 minutes. Saute ham, onions and garlic with a tablespoon butter until vegetables are transparent. Add celery and cook until tender. Scoop out cooled chayote pear meat from outside shells. Mash chayote pear meat and mix with shrimp and cheese. Add to mixture in skillet. Add bread crumbs. Place in greased 8 x 12-inch casserole dish. Cover with additional seasoned bread crumbs and cheese. Bake at 350° for 30 minutes. Serves 6 to 8. Can be used as a main dish or side dish.
Steam broccoli until just tender. Melt butter in large frypan. Saute chicken breasts until lightly browned. In mixing bowl, mix cream of mushroom soup and mayonnaise. In casserole dish, drain butter from frypan. Layer broccoli spears. Spread half of soup and mayonnaise mixture over spears. Top with 1/2 cup shredded cheese. Layer chicken then top with remaining soup and mayonnaise mixture. Sprinkle remaining cheese. Bake at 350° for 45 minutes, uncovered. Serve with rice.
Mix dry ingredients. Add milk, egg and butter (melted). Stir just to blend. Bake at 425° for 20 minutes.
Roast is to be left at room temperature. Preheat oven to 375°. Season as desired; add oil to pan and some onions (optional). Bake at 375° for 1 hour! Turn off oven and do not open door. Leave in oven all day if you like, but don't open oven door. One hour before you sit down to eat, turn oven back on at 375° and bake for 1/2 hour. After 1/2 hour, open door and add 1 full glass of white wine. Close door and cook for 1/2 hour. Let rest short time and slice to your perfection.
Heat oven to 350°. Mix all ingredients in a large bowl with electric mixer on medium speed until blended. Note: Batter will be very thick. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 10 to 12 minutes, until edges are lightly browned. Makes 4 dozen.
Heat oven to 400°. Place scallops in a flat baking pan. Sprinkle with garlic and seasoning, lightly dusting with crumbs and dot with butter and paprika. Bake for 10 to 12 minutes, then add wine and stir in. Bake for 2 more minutes. Serve over rice.
Boil squash in water and salt for 8 minutes; drain. Cook beef and onion in oil and drain. Add crumbs, salt and pepper. Stir in butter and flour. Add milk; cook until bubbly. Add cheese. Stir until mixed. Put squash in bottom of buttered casserole. Top with meat mixture. Bake for 30 minutes at 350°.
Knead all together in smooth ball. Divide in half. Shape into 1-inch roll. Wrap in wax paper and refrigerate or freeze.
Cut bread into 1-inch pieces (no crust). Cover bottom of pan with bread. Cook sausage and crumble over bread. Grate cheese and place on top of sausage. Beat eggs and milk and pour over cheese. Beat soup with some of milk and pour on top. Bake at 325° for 1 hour. Cover and refrigerate overnight. Reheat at 325° for 30 minutes.
Mix egg, oil and sugar. Add water and yeast. Beat with mixer until yeast is dissolved. Add flour. Let rise. Punch down twice. Roll out and cook in greased skillet at 350°.
Place 1/3 mushrooms in a buttered 1 1/2-quart baking dish. Cover with 1/3 of the bread crumbs; drizzle 1/3 of melted butter over top. Repeat with 1/3 of the same ingredients; add salt and pepper and end with a layer of mushrooms. Sprinkle salt and pepper and pour wine all over. Cover and bake 25 minutes at 325°. Just before serving, mix remaining butter and crumbs; spoon over mushrooms. Bake an additional 10 minutes, uncovered.
Drain oranges and pineapple. Mix cottage cheese and Jell-O together. Add in remaining ingredients. Chill.
If dried apricots are used, chop and soak in 1 cup water for 2 hours; drain. (I prefer to use canned apricots.)
Cream butter and sugar. Add egg yolks. Sift together flour and baking powder. Add alternately to batter with 1 cup milk. Fold in beaten egg whites. Fold in blueberries. Bake in a 9 x 13-inch greased pan at 375° for 35 to 45 minutes.
Mix all ingredients together in a large casserole. Bake uncovered at 300° for 3 hours. Serve over noodles or rice.
Grate cheese and let stand until room temperature. Mix Bisquick, sausage and cheese until well blended. Make into small balls and bake until lightly brown at 350°.
Fill a tall glass with ice. Add rum and coffee liqueur. Fill glass 2/3 with pineapple juice. Fill almost to top with orange juice. Top with grenadine. Stir and serve.
Put on and simmer 30 minutes. Cut chicken into serving pieces and brown	in hot fat. Pour sauce over chicken and bake, uncovered, for 1 hour at 325° to 350°.
Mix first 3 ingredients together. Add Miracle Whip until you get the desired consistency. Refrigerate for 1 hour.
Put juice from sausage in a 9 x 13-inch pan. Layer peppers and then hot sausage. Cover and bake at 350° for 45 minutes. Top with hot pepper cheese and Mozzarella slices; let melt and serve with fresh Italian bread slices or wedges.
Slice peeled potatoes into a large piece of foil or a baking dish with a lid. Sprinkle with salt and pepper. Add bacon, cheese, onion slices and dabs of oleo over all. Seal with double fold. Bake at 350° for 1 hour. Serves 4 to 5.
Sift together sugar, flour, soda, baking powder and cocoa. Add cold water, salad dressing and vanilla. Bake in 350° oven in a greased and floured 9 x 13-inch pan for 20 to 30 minutes or until middle springs back.
Boil 7 cups water and sugar. Boil 2 cups water and tea bags. Let cool. Mix pineapple juice with sugar water and tea water in large container. Add whiskey and freeze overnight. Fill glasses with slush and add 7-Up over the top.
Cream margarine and Crisco together. Add sugar gradually and cream thoroughly. Add flour and milk alternately. Add vanilla and flavoring. Place in tube pan in cold oven. Bake at 325° for 1 hour. Increase heat to 350° and bake for 30 minutes.
Blend all ingredients. Blend 30 seconds. Refrigerate overnight. Serve with cut up fruit.
Preheat oven to 400°. Using a food processor, shred the cheese. Remove the cheese and position the knife blade. Add the shredded cheese, flour, butter and dry mustard. Process until a ball forms in bowl. Roll dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet. Bake at 400° for 12 to 15 minutes. Serve hot. Makes 3 dozen.
Make syrup of sugar and water. Boil. Let set overnight. Add all other ingredients.
Melt butter in baking dish. Add rice and beef bouillon soup, onion soup mix and mushrooms. Mix together. Cook on 350° for 1 hour.
Cream butter and sugar. Add oats, Karo and vanilla. Pat dough in lightly greased 13 x 9-inch pan. Bake for 15 minutes at 350°. While baking, melt chocolate chips with crunchy peanut butter. Spread on dough after cooling slightly. Cut into bars.
Tear lettuce and chicory leaves into bite size pieces. Place in large bowl. Add tomatoes, cucumber, Feta cheese and scallions. Pour oil	and vinegar over salad. Sprinkle with oregano. Toss and serve immediately.
Fry hamburger until brown. In another pan, mix tomato sauce, stewed tomatoes, oregano, basil, parsley, sugar, salt, pepper, onion and garlic powder. Let simmer 2 hours. Mix hamburger into sauce when done.
Cream together sugar and oleo or shortening. Add egg and vanilla. Sift together flour, salt and baking powder. Add carrots. Drop by teaspoonful and bake at 350°.
Combine melted butter and cocoa, then add milk and vanilla. Stir in the sugar (sifting if lumpy) and salt in three parts; beat until smooth. If frosting is too thick to spread easily, beat in 1/2 teaspoon milk at a time.
Brown sausage slowly with garlic, salt and pepper. Drain fat. Add basil, oregano and tomato paste along with enough water to make a medium-thick sauce. Simmer for 15 minutes, stirring often.
Boil chicken and cut into chunks. Mix Veg-All, cream of chicken soup and chicken. Use about 1 cup of chicken broth.
Portia said to put the chocolate in the bowl. Stir it up. Put the cinnamon in it. Add Crisco and sugar. Mix it together. (Krystal, Samantha, Josh and Megan said to leave the graham crackers out, but everyone else said to leave them in.) Sammy said to crack the eggs first and then stir them. Tiffany said to add the flour last. (Rebecca said we should just ask her mom to do them for us.) Put 17 balls of dough on the cookie sheet. Put it in the oven. Josh said to put the oven at 100°. Krystal said she thought they still might burn. Brian said to cook them for 3 minutes. Shad said to get a towel and take them out. Scotty said to pour a big glass of cold milk and Sunny said to eat them up!
In a large skillet, add zucchini, mushrooms, broccoli, bell pepper and jalapeno or red Fresno peppers. Saute over medium heat for about 5 minutes, until vegetables are tender. Reduce heat; stir in corn and cumin. Heat for 2 to 3 minutes more. Remove from heat; quickly blend in cheese. Place vegetable and cheese mixture into center of tortillas, forming a log shape. Wrap tortillas around vegetable mixture; roll into burrito. Serve with red tomato salsa.
Grease casserole. Cover bottom of casserole with rice. Place chicken on top of rice. Pour over the can of soup and water. Sprinkle onion soup on top. Cover tight and bake at 325° for 1 1/2 hours.
Brown onion in butter until clear. Add enough flour to thicken. Stir in all of the salmon juice and milk. When this thickens, add mashed salmon and lemon juice. Mix well. Chill for 3 to 5 hours. When thoroughly chilled, shape into croquettes. Dip in beaten egg and roll in crumbs. Fry in hot oil until tender. Serves 4.
Scald milk. Add sugar, salt, mace and margarine. Stir to melt margarine. Pour over potatoes; add lemon juice. Beat until smooth. Cool to lukewarm. Add beaten egg and yeast; blend. Add 2 cups flour. Beat 3 minutes at medium speed of hand mixer. Add rest of flour. Stir in with spoon. Turn out on floured board. Knead until smooth. Put back in bowl; grease top. Let rise until doubled.
(Millet is cooked in 1 part millet to 4 parts water.)
Coat roast all over with garlic pepper. Put in shallow pan in preheated 350° oven for 1 1/2 to 2 hours. Remove and let stand for 10 minutes. Slice.
Combine wax beans, green beans, pinto beans, onion and green pepper in large bowl; mix well. Add dressing; mix well. Marinate in refrigerator for 1 hour. Yield: 12 servings.
Melt butter. Add rice and hot water. Stir until mixed well. Add other ingredients. Mix and spread in pan and bake 1 hour at 350° until done. Can double recipe.
Blend eggnog and cornstarch in saucepan. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat, blend in butter. Immediately pour into baked pie shell. Cover with plastic wrap and chill for at least 2 hours. Serve with whipped cream and sprinkle with shaved chocolate.
Heat potatoes, drain and mash well. Add other ingredients. Place in buttered casserole and cover with the topping.
Mix solution well and allow it to sit for 1 hour before using it. Cover and label any leftover solution; store in refrigerator.
In medium saucepan, sprinkle gelatine over 1 cup milk. Let stand 1 minute. Stir over low heat until completely dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted. With wire whip or rotary beater, beat mixture until chocolate is blended. Stir in remaining milk. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold in nuts, Cool Whip and cake. Turn into a 9-inch spring-form pan or 8 cup bowl. Makes about 12 servings.
Mix together with spoon. Roll into 1/4 to 1/2 inch thickness. Cut out biscuits. Bake at 350° for 12 to 15 minutes.
Mix all ingredients except chicken. Marinate chicken overnight in mixture. Grill or broil. Amounts may be increased according to number of pieces of chicken.
Saute onions and celery in margarine until tender. Combine soup, broth, corn bread, croutons and onions and celery. Mix in eggs and pepper. Bake at 350° until done, about 35 to 40 minutes.
Cook sauce to a gravy consistency, stirring constantly. Add chicken to sauce and simmer for 20 to 30 minutes. Serve with beans or rice.
Mix melted margarine, sugar, milk and cocoa together over medium heat. When mixture comes to a rolling boil, boil for 2 minutes. Take off heat and add vanilla, oats and peanut butter. Stir until peanut butter has melted. Drop by tablespoons onto wax paper. Let set for 30 minutes.
*May substitute 2 3/4 tablespoons vinegar and milk to make 2 cups.
Bake pie shells and let cool. Mix sugar, cornstarch and water. Bring to a boil and cook until thickens. Take off heat and add Jell-O; stir well and let cool. After pie shell has cooled, put whole or cut up strawberries in the shell. When the filling is cooled, pour over strawberries in shell. Refrigerate until set. Top with Cool Whip. This recipe makes 2 pies. To make 1, use 1/2 of the ingredients.
Clean and slice pork into individual pieces for serving. Combine all the ingredients and let stand for 10 minutes in the frying pan. Add enough boiling water to cover the meat, cover the pan and simmer until the water is evaporated. Fry the meat, adding more fat if necessary. Turn the meat to brown on both sides evenly. Serve hot. Serves 6.
Optional: If you like it hotter, add several tablespoons picante sauce to mixture. Serve warm with chips. A crock-pot is handy.
Cream the butter and sugars until light and fluffy. Add beaten egg and mix. Sift flour with salt and soda. Add flour in 2 parts to egg mixture and mix well. Stir in chocolate chips, coconut and vanilla. Mix well. Bake at 350° for 10 minutes. Yields 36 to 40 cookies.
Boil fryer and debone. Cook diced potatoes in chicken broth. Cook until tender and add vegetables, onion, stewed tomatoes, soup and cheese. Cook until cheese and soup have melted and soup is hot throughout.
Cut lemons in thin slices. Simmer in the salt and water for 5 minutes. Add tomatoes, cut in chunks, and sugar. Cook over low heat, stirring frequently, until sugar dissolves. Simmer 1 hour or until thickened. Pour into sterilized jelly glasses and seal with a layer of paraffin. Yields approximately 1 1/2 quarts.
Set oven at 350°. Put apples in buttered dish about 9-inches square. Sprinkle with molasses or brown sugar, spices and salt. Bake until apples are tender. Pour cake batter over apples. Continue baking until done, about 25 minutes.
Boil first 3 ingredients together 1 minute. Add peanut butter and cereal. Drop at once by teaspoon onto oiled paper. Makes about 50 non-baked cookies.
Cook fettucine, drain and set aside. Melt butter; add parsley and garlic. Saute for a few minutes. Add cream and 1 beaten egg. Stir together. Add fettucine and grated cheese. Stir until well blended.
Cream sugar and butter; add milk and salt. Sift baking powder into flour and add to mixture. Fold stiffly beaten egg whites. Bake in 3 layers. Never fails. Use any frosting. Bake at 350° until done.
Spray a 10 x 13-inch casserole and place 6 slices bacon on bottom to cover. Pour rice evenly over bacon. Place chicken over rice and sprinkle with spices. Mix soup and water and spread over chicken to cover. Top with heavy foil and place in 350° oven. Bake 2 hours.
Prepare macaroni and cheese according to package directions. Brown ground beef and add to macaroni and cheese. Stir in corn (drained). Heat thoroughly, stirring constantly.
Mix beef, cloves, salt, pepper and Accent. Form into small balls; brown well. Mix catsup, Worcestershire sauce and beer in separate pan; simmer for 10 minutes. Drain fat from meat balls. Add beer sauce. Cover; simmer for 2 hours. Serve with toothpicks.
Beat egg whites until foamy and fold in. Steam 1 1/4 hours in double boiler. Make egg gravy to serve over it.
Arrange breast halves in a 9 x 12 x 1 1/2-inch baking pan. Place 1 slice Swiss cheese over each. Mix chicken soup (undiluted) with wine. Pour over chicken. Roll out dressing between waxed paper. Spread over chicken and sprinkle with melted margarine. Bake at 350° for about 45 to 50 minutes.
Preheat oven to 350°. Dip chicken in mixture of melted margarine, sauce and vinegar. Put in baking pan. Sprinkle with 1 pack dry dressing mix. Bake 30 minutes or until browned. Sprinkle with paprika. Mix other package of dressing and use as a dip. Good with celery sticks also.
Mix first four ingredients. Place in a 9-inch pie shell. Refrigerate until set. Combine remaining ingredients and pour over cheese mixture. Bake at 350° for 1 hour and 15 minutes.
Place oranges, apples, cabbage and grapes in bowl. Fold whipped cream (or topping), sugar, lemon juice and salt into mayonnaise. Stir into fruit mixture. Chill. Serves 6.
Dissolve Jell-O in hot water. Set aside to cool. Whip until thick Dream Whip and milk. Add cream cheese and continue to whip. Fold into Jell-O. Add crushed pineapple and chopped pecans. Refrigerate until set.
Mix bread crumbs and melted butter. Put a thin layer of mixture in bottom of flat casserole. Cover layer with half the oysters (oysters may be cut in half or quarters). Sprinkle with salt and pepper. Mix the oyster liquor and cream, pouring half over oysters. Cover with thin layer of bread crumbs. Repeat steps 3, 4 and 5 (layer of oysters, layer of salt and pepper and layer of oyster liquor), topping with the remaining crumb mix. Bake 30 minutes in hot oven (450°). Serve hot.
Cook potatoes and carrots in boiling water until tender. Drain. Cook bacon until crisp. Drain and crumble. Saute and celery in 2 tablespoons bacon fat. Combine cooked vegetables, bacon, salt, pepper, milk and cream. Simmer for 30 minutes. (Do not boil.) Garnish with shredded Cheddar cheese and parsley. Yields 2 quarts.
Combine potatoes, sugar, 1/2 cup melted butter, eggs, vanilla and milk. Mix well. Spread in buttered 9 x 13-inch baking pan. Combine 1/3 cup melted butter with brown sugar, flour and pecans. Sprinkle over potatoes. Bake at 350° for 25 minutes.
Make a graham cracker crust in a 9 x 13-inch pan. Pour on the pie filling. In blender, mix remaining ingredients until smooth. Pour over pie filling, then sprinkle with cinnamon. Bake at 325° for 45 to 50 minutes. Chill. Serves 12 to 15.
Beat egg whites and set aside. Cream butter, sugars and egg yolks. Sift flour, baking powder and salt together. Add to the creamed mixture. Add vanilla.	Fold in beaten egg whites.
Mix all together. Bake in greased casserole at 350° for 1 hour. May add nuts, onion, celery, etc.
Quickly brown roast in a skillet. Place roast in a large roaster pan with potatoes and carrots. Cover meat with soup mix. Season meat, potatoes and carrots with salt, pepper and a dash of Worcestershire sauce. Cover with 1 1/2 cups of water. Cover pan tightly and bake at 275° to 300° for 3 hours. Roast should be cooked about 1/2 hour for each pound, but the dinner won't be ruined if the pastor's sermon gets a little long. So forget about your dinner and concentrate on what he says.
In skillet, cook the Italian sausage, onion, celery and carrot until meat is lightly browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, salt, oregano and pepper. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook lasagna noodles according to package directions. Drain well. Combine Ricotta, Parmesan, eggs, parsley and 1/4 teaspoon pepper. Place half of the noodles in greased 9 x 13-inch baking dish. Spread with half of the cheese filling. Top with half of the Mozzarella and then half of the meat mix. Repeat layers. Bake at 375° for 30 minutes. Let stand 10 to 15 minutes.
Preheat oven to 375°. Blend butter, eggs, sugar and brown sugar. Add baking powder, baking soda, vanilla and salt to mixture. Blend gently. Add flour one cup at a time and gently blend before adding the next cup. Add chocolate chips. Use spoon to form dough balls and place onto ungreased cookie sheet. Bake for 7 minutes and allow to cool. Makes about 48 cookies.
Cream softened cheese and sugar; blend in thawed topping. Crumble cake into a 13 x 9-inch cake pan. Pour cheese mixture evenly over cake. Top with cherry filling. Cover and chill for 2 hours or overnight. Serves 12.
Mix together and form in a ball. Add a little milk, then roll in parsley, paprika and nuts. Wrap in foil and store in refrigerator.
Mix cracker crumbs, oleo and vanilla. Put in a 9 x 13-inch cake pan. Bake at 350° for about 10 minutes. Cool.