HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle dry rice into the bottom of a well-greased baking dish. In a large bowl, combine cans of soup, mushrooms and water chestnuts. Shake the unopened envelope of onion soup mix to mix well. Add 1/2 of the envelope to the soup mixture in the bowl. Stir well. Pour mixture over the rice. Place chicken breasts over the soup. Pour the cup of water over the chicken breasts and sprinkle the other half of the dry onion soup mix over the chicken. Cover with foil. Bake at 350° for 1 1/2 hours.
Cook frozen broccoli 5 minutes and drain. Then mix with all other ingredients and bake at 350° for 45 minutes.
Melt butter and stir into sugar; beat in eggs. Add pecans, dates and 1 cup of the coconut. Form into small balls and roll in the remaining 2 cups of coconut. Place on greased baking sheet and bake at 300° until cookies just begin to brown lightly, about 25 minutes. Makes about 4 dozen little cookies.
Trim fat from chops and place in baking pan. Combine remaining ingredients and pour over chops. Cover and refrigerate minimum 8 hours. Bake in marinade in 325° oven for 1 hour.
Place pecans in bottom of greased 10 x 15-inch pan. Mix German chocolate cake mix according to directions on box and pour over pecans. Mix margarine, confectioners sugar and cream cheese. Drop by spoonfuls over cake. Bake at 350° for 55 minutes, or until done.
Combine light corn syrup, brown sugar and dash of salt in saucepan. Bring to a full boil. Stir in peanut butter. Remove from heat. Stir in vanilla and cereal. Mix well. Press into buttered 9 x 9-inch pan. Pour chips into microwave dish and cover. Nuke on High for 3 minutes. Remove promptly and stir until all chips are melted and mixture is smooth. Spread on Rice Krispies. Cool in refrigerator for approximately 1 hour or until chocolate is set.
Mix all ingredients together and pour into muffin pans, using either a nonstick pan or paper liners. Bake at 325° for 25 minutes.
Melt 1/2 cup margarine in a 9 x 12-inch cake pan. Add 2 boxes Pepperidge Farm seasoned croutons and stir. Pour mixture over croutons and bake at 350° for 35 minutes.
In a large saucepan, bring rice, milk and raisins to a full rolling boil. Watch carefully, then remove from heat.
Take ducks and split down backs. Put potatoes and onions in carcasses. Put salt and pepper on. Mix Texas Pete and Worcestershire sauce; put on ducks. Wrap all in aluminum foil; put in oven and bake for 8 hours at 250°. Will serve 3 to 4 people.
Cut meat into strips; dice potato. Pile everything on 1 (10 x 12-inch) piece aluminum foil and seal tightly. Place in 350° oven or closed grill for 45 minutes, turning at least once. Eat with spoon or pour off juices and eat with fingers. May be prepared and frozen ahead of time for camping or sailing. Store in cooler and cook when conditions allow. Makes 1 serving.
Place all ingredients in bowl; whisk or beat with spoon until thick. Equally good on tossed fresh veggies or fresh cut cole slaw. Refrigerate to store.
Mix milk with soup. Drain beans. Mix all together except onions. Put in casserole dish. Bake at 350° for 25 minutes. Put French fried onions on top and bake for 5 minutes.
Combine rice, pineapple, marshmallows and sugar. Toss gently. Cover and refrigerate at least 3 hours. Fold in apples, cherries and nuts. Fold in whipped topping. Chill 1 hour. Makes 18 servings.
Melt butter, sugar and cinnamon in saucepan. Mix in crumbs. Put in pie pan and chill.
Mix together jello, water, onion juice, salt and vinegar; chill. Add remaining ingredients. Chill until firm. Serve on lettuce with mayonnaise.
Cream the butter and sugar well. Add beaten egg yolks. Add flour and milk alternately. Beat with mixer 2 minutes. Beat egg whites until stiff. Fold into batter. Bake in 2 layer pans or oblong pan at 350° for 30 to 35 minutes.
Cut cube steak into strips. Batter in flour, salt and pepper; brown in melted margarine. Put in a shallow pan and pour the French onion soup over the cubed steak.	Cover with foil and bake for 30 minutes at 350°.
Mix in order given. Bake at 375° for 6 to 8 minutes (do not overbake). Makes 75 to 80 medium size cookies.
Cook chicken breasts and shred in 9 x 12-inch Pyrex baking dish. Chop onion over chicken. Cube Velveeta cheese and add to that. Next, crush 1/2 the Doritos and sprinkle over dish. (May take more than 1/2 to cover.)
Melt chocolate in boiling water. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Beat in flour and milk. Beat egg whites until stiff. Fold egg whites into batter and mix. Pour batter into 3 (9-inch) layer pans, lined with wax paper. Bake at 350° for 30 minutes. Cool and frost.
Blend last 4 ingredients. Fold in broccoli. Put into a casserole dish. Top with 1 cup crumbled Ritz crackers. Bake at 350° for 20 to 30 minutes.
Mix together dry ingredients. Pour over apples and mix well. Place mixture in unbaked crust. Sprinkle milk over top. Dot with margarine. Cover with top crust (seal well around edges). Bake in a 400° oven for 50 minutes. Makes one 9-inch pie.
Bring 6 cups of water to a boil. Add broccoli and onion; cook until done. Add everything else except flour and 1/2 cup of water. Mix these in a bowl on the side. Cook until cheese is melted, then add flour and water mixture to thicken. Cook for about 10 extra minutes.
Place cereal in a bowl. Add sugar, butter and syrup to a saucepan. Boil 3 minutes; remove from heat and add condensed milk. Boil additional 3 minutes. Pour over crisp rice; mix well. Spray Pam into mold (1 time only). Fill mold with mixture. Press in. Remove to wax paper; allow to set 1 hour. Seal in plastic wrap.
Melt butter; add graham cracker crumbs and mix well. Press mixture in bottom of pan. Pour sweetened milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes at 350°.
Remove skin from chicken breasts; rinse and pat dry. Brush chicken with skim milk; roll in crumb mixture and coat both sides. Place chicken, meat-side up, on a foil-lined baking dish. Season with salt if desired. Bake at 375° for 1 1/2 to 2 hours until tender. Makes 4 servings.
Brown pork chops. Place in baking pan. Mix all other ingredients and pour over pork chops. Bake at 350° for 45 minutes.
Put frozen broccoli in water to thaw. Grease deep pie pan. Put broccoli, chicken, onion and 2/3 cheese in pan. Mix eggs, milk, Bisquick and seasonings; beat 1 minute. Pour over mix in pan. Bake 30-40 minutes in 400° oven, until knife comes out clean. Spread rest of cheese on top. Return to oven to melt.
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses.
Melt cheese and 2 sticks butter in microwave. Stir until cheese and butter are mixed well. Add crab mix to this. Take bread and cut crust off of each slice. Roll with rolling pin each slice and spread mix on bread; roll up. Place in pan side by side. Before baking, brush with butter and broil and bake until brown. Can use sesame seed on top.
Drain the salmon well and flake; also crush bones and leave in. Beat the egg and add to the salmon. Add salt, pepper, onion, lemon juice and cracker crumbs. Mix well. Shape into croquettes. Roll the croquettes in flour. Fry in hot oil until brown.
Blend first 3 ingredients together and save 1 1/2 cups for topping. Mix last 3 ingredients together. Add to first mixture. Pour in cake pan. Spread crumbs on top. Bake at 375° until done.
Peel carrots and cook slightly. Heat all ingredients and pour over carrots; cover. Will keep in refrigerator for weeks.
Chop the onion and pepper into small pieces. Chop cilantro or parsley leaves finely. Mix all the ingredients in a bowl.
Boil chicken breasts in water with salt and pepper until done. Chop chicken. In mixing bowl, combine chicken, water chestnuts, onions, sesame seeds, almonds and poppy seeds. In another bowl, combine sugar, vinegar, salt, pepper and oil. Mix or shake well. Pour over chicken mixture. Refrigerate for 3 - 4 hours or overnight. Before serving, toss with noodles and lettuce.
Wash the beans; cover with water. Bring to a boil. Cook 2 minutes. Remove from heat and let soak for 1 hour. Drain; add fresh water to cover. Bring to a boil. Cook over low heat 1 1/2 hours or until beans are almost tender. Drain, reserving 1 cup liquid. Cut the meat into 1/4-inch dice. Heat the oil in a skillet; saute the onion and garlic 5 minutes. Add the meat; cook until browned, stirring frequently. Transfer to a casserole or saucepan. Blend in the flour, then add tomatoes, salt, chili powder and bean water. Bring to boil; cover. Cook on low heat 1 1/2 hours. Add beans. Re-cover and cook 30 minutes longer, stirring frequently. Serves 8.
Mix all ingredients together in large mixing bowl. Pour into greased 9 inch pie plate. Bake at 350 degrees for 45 minutes. Allow to cool 10 minutes before slicing into pie wedges.
Brown onions and hamburger. Fry bacon and crumble. Mix catsup and brown sugar. Put all beans in baking dish and mix in onions, hamburger, bacon, brown sugar and catsup mixture. Bake for 1 1/2 hours at 350°. It is best if you use all the types of beans called for, even if you don't like them. You will in this dish.
Brown onion, beef and pepper in pan. Add ketchup and relish. Simmer for 25 minutes.
Gradually add sugar to softened cream cheese. Beat until fluffy. Add strawberries, pineapple, bananas and nuts. Fold cheese mixture into Cool Whip. Fill paper cup-lined cupcake tins. Freeze.
After tomatoes are quartered, cook for 5 to 10 minutes longer. Press through sieve. Measure 7-quarts juice. Add sugar, vinegar and salt to juice. Mix well and pour into sterilized jars. Seal. Process in pressure cooker for 10 minutes at 5 pounds pressure.
Brown beef with onion and drain. Add vegetables, broth, tomatoes, water and spices. Simmer for 20 minutes. Add noodles. Simmer 10 minutes. Serve.
Combine oats, flour, nuts, sugar, soda and salt; mix well. Add margarine; mix and reserve 1 1/2 cups. Press remainder into bottom of greased pan. Bake at 375° for 10 minutes. Melt shortening until warm. Add 1 cup candies; continue cooking, stirring with spoon to break hard shell of M&M's. Stir in condensed milk; spread over partially baked crust to within 1 inch of edge. Combine remaining crumbs and candies. Sprinkle over top. Continue baking 20 minutes.
Prepare rice according to package directions. Add sour cream and green chilies. Mix well. Place in a casserole dish and bake at 350° until thoroughly heated.
Brown meat and onion in skillet. Add tomato, seasonings and beans. Simmer about 20 minutes or until thick.
Place spinach leaves in salad bowl and toss with dressing. Just before serving, crumble bacon and sprinkle over top along with the hard-boiled eggs.
Place chocolate and butterscotch chips in 1 1/2 to 2 quart casserole. Heat on level 6 for 3 1/2 minutes or until melted. Stir until smooth. Stir in chow mein noodles and peanuts. Drop by teaspoons on to waxed paper. Let set until firm. Makes 3 1/2 to 4 dozen.
Boil chicken until tender, pick off bone. Mix stuffing with butter. Put a layer of stuffing in pan, then a layer of chicken and add mushroom soup. Add a little more stuffing and chicken. Put cream of chicken over it. Put the rest of stuffing over top. Put a little of the broth of chicken you cooked over to make it juicy. Cook at 400° for 45 minutes to an hour until it's done.
Preheat oven to 350°. Cream together margarine, sugar and instant coffee. Add other ingredients and mix well. Drop by teaspoonfuls onto greased cookie sheet or nonstick pans. Bake for 10 to 12 minutes. Remove cookies and cool on wire racks. Makes 2 1/2 dozen.
In a small mixing bowl, beat butter until creamy and fluffy. Add sugar and cocoa alternately with milk. Beat until spreading consistency. Blend in vanilla. Makes 2 cups.
Empty soup into 1-quart casserole. Add milk and stir. Drain tuna and add. Crush potato chips and add all but 1/2 cup to soup mixture. Add peas and stir. Sprinkle remaining chips on top of casserole. Bake 25 to 30 minutes at 350°.
Brown ground meat and drain. Saute onions and peppers in small amount of grease. Mix these in a pot with tomato soup, chili powder and beans. Simmer for 30 to 45 minutes. Serve over hot spaghetti.
Mix jello with pineapple. Heat slowly until jello is thoroughly dissolved. Set aside to cool. Add buttermilk to jello when cool and chill in refrigerator until just slightly thickened. Then add the other ingredients to this mixture. Pour into large Pyrex dish (9 x 13) and chill overnight. Very good.
Brown ground beef and onion, drain. Add cooked pork and chicken. Add all other ingredients. Stir frequently. Simmer for approximately 1 - 1 1/2 hours. Serve over cooked rice. Great with crackers or cornbread muffins.
Peel eggplant; cut into 1/4-inch slices. Sprinkle each slice with salt; place in a bowl. Let stand 30 minutes; drain well. Dip each slice in egg; coat with cracker crumbs. Fry in hot oil until golden brown. Drain on paper towels. Place half the eggplant in a lightly greased 12 x 8 x 2-inch baking dish. Spread half the Quick Italian Sauce over slices. Top with half the Mozzarella cheese and half the Parmesan cheese; repeat layers. Bake at 350° for 20 to 25 minutes, or until mixture is thoroughly heated. Serve over vermicelli, if desired. Yields 6 servings.
Put salt and lemon pepper on crab meat. Add onion, oil, vinegar and water. Let stand for several hours.
Blend sugar and oil; add egg and beat well. Add applesauce and mix well. Add dry ingredients by folding into other mixture. Do not overbeat. Add vanilla and raisins. Bake in a 9 x 13-inch pan at 350° for 40 to 60 minutes.
Put all ingredients in blender or mix thoroughly with a spoon. Pour into an uncooked pie shell. Bake at 350° until center tests done and crust is brown, 30 to 45 minutes.
In large ovenproof pot, cook onions, celery and garlic in a little olive oil until soft. Cut meat from chicken bones and add to onion mixture. Add all other ingredients and bake for 2 hours at 300°, stirring occasionally. To prepare on stove top, simmer slowly for 1 to 1 1/2 hours, stirring frequently. Add chicken broth if mixture becomes too dry. Makes 2 gallons.
Combine all ingredients but cheese and potato chips. Put into greased casserole (1 1/2-quart size). Top with cheese and chips. Bake at 350° for 30 minutes.
Melt brown sugar, margarine or butter and milk to boiling in a 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes. Remove from heat; cool until slightly thick. Stir occasionally, about 10 minutes. Gradually stir in powdered sugar with spoon. If needed, stir in 2 or 3 teaspoons of water.
Combine water, sugar and nutmeg and boil. Combine whiskey and cornstarch. Stir into sugar mix and cook until thick, then blend in butter.
Note: For the pineapple you can use either canned or natural ones. You can also make this salad with both apples and pineapple together.
Drain pineapple, reserving juice. Dissolve bouillon in hot water. In a small bowl, combine brown sugar, cornstarch, vinegar, soy sauce, bouillon and 6 tablespoons of pineapple juice. Stir until smooth; set aside.
Dissolve yeast in cold water. Mix Crisco, sugar, salt and boiling water. Add beaten eggs. Add yeast mixture to Crisco mixture. Cover and store in refrigerator 24 hours or overnight.
Preheat oven to 425°. In large bowl, combine sugars, flour and cinnamon. Add fruit; mix well. Turn into pastry-lined pan. Dot with margarine. Cover and cut slits in top of crust. Seal edges. Bake 40 minutes or until golden brown.
Trim broccoli and parboil for about 6 minutes until tender; arrange in casserole dish. Mix remaining ingredients, pour over broccoli. Bake in 350° oven for 30 minutes. Recipe can be doubled.
Preheat oven to 400°. Spread 1 tablespoon oil on bottom of baking dish, large enough to hold the fillets in one layer. Arrange the fillets skin side down in the dish. (If large fillets, cut into 2 or 3 pieces). Heat 1 tablespoon of oil in saucepan and add onion, garlic, green pepper, saffron, bay leaf and thyme. Cook, stirring often for 5 minutes. Add tomatoes, vinegar and parsley. Cook another 10 minutes, stirring occasionally. Ladle the sauce over the fish. Bring to boil on top of stove. Place in the oven and bake for 15 minutes. Remove from oven and let stand in the marinade until cool. Chill, if desired. Yield: 4 servings.
Mix together and crumble on top of pie. Bake 10 minutes or longer at 400°.
Mix ingredients together, beat well. Pour into crusts and refrigerate 2 to 3 hours.
One tablespoon oil, 2 tablespoons wine, lite salt and pepper and garlic powder, add meat marinade in small bowl in fridge one hour. Cut meat across the grain into 1 1/2-inch thick strips. Brown in remaining oil until just past medium. Put in mushrooms, just enough to warm them. Add 1 cup water and 1 cup wine. Take off fire to add gravy mix. Put back on fire; add onions and bring to a boil. Reduce heat and simmer for 15 minutes. Serve over noodles or mashed potatoes.
Bring water to boil; add salt, oats, oleo and molasses. Cool. Add yeast which has been dissolved in the 1/2 cup warm water. Add flour and beat well. Knead on floured board. Put in greased bowl and let rise double in bulk. Make into 2 loaves. Put in loaf pans. Let rise to double in bulk. Bake in 350° oven for 40 minutes. Bread needs to set a good hour before it can be cut.
Cook broccoli in boiling water according to package directions. Drain broccoli and spread it in a 13 x 9 x 2-inch baking dish. Mix chicken, soup, mayonnaise, mushrooms, curry powder and 1/2 cup Parmesan cheese in a medium bowl. Spread chicken mixture over broccoli. Sprinkle 1/4 cup Parmesan cheese over top. Cover dish with foil and bake in a preheated 350° oven for 40 minutes. Remove foil and stir; bake 10 to 20 minutes more. Can be frozen and served later.
Heat oil in skillet over medium-high heat. Add chicken and brown 2 minutes. Stir in remaining ingredients and reduce heat to medium-low. Cover and simmer 10 to 15 minutes, until chicken is tender and sauce has thickened. Serve over pasta.
Cream together shortening, sugar, eggs and sour cream; add vanilla. Sift together dry ingredients and add to first mixture. Drop by teaspoon on greased cookie sheet. Flatten with glass that's been dipped in sugar. Bake in 350° oven for 10 to 12 minutes.
Combine cream cheese with butter. Stir in flour. Cover and chill 1 hour. Roll out on lightly floured surface to 1/8 inch thickness. Cut in 2 inch rounds. Drop about 2 teaspoons mincemeat on each round. Rub a little beaten egg around half edge, fold over and seal, allowing room to expand as it cooks. Arrange on ungreased baking sheet and chill 30 minutes. Heat oven to 350°. Brush turnovers lightly with melted butter. Bake 10 to 15 minutes. Cool completely before storing.
Using half the spaghetti, chicken, cheese and mushrooms, make 2 layers in that order in a 1-quart casserole dish. Dissolve broth mixture in water and thicken with flour. Pour over spaghetti mix and bake at 350° for 20 or 30 minutes. Lo-cal dish.
Heat oven to 350°. For easier slicing and shaping work with half roll of well chilled dough at a time. Refrigerate remaining dough until needed. Slice dough into 1/4-inch slices. For each angel, cut narrow strip from 2 sides of slice, forming a triangle. Roll strips into ball. Place triangle on ungreased cookie sheet. To form wings, place 2 pretzels on either side of top point of triangle, making sure single hold side of pretzel touches dough. Place ball on top of triangle to form head; press with finger to flatten. Repeat with remaining dough slices and pretzels, placing 2-inches apart on cookie sheet. Sprinkle with colored sugar. Bake at 350° for 7 to 11 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheet. Decorate as desired. Makes 3 dozen cookies.
Arrange wings or drumettes in shallow baking dish or pan. Heat butter or margarine, soy sauce, sugar, water and mustard until butter and sugar melt. Cool. Pour over wings. Marinate at least 2 hours, turning once or twice. Bake in same dish or pan at 375° for 1 1/4 to 1 1/2 hours, turning occasionally. Drain on paper towels.
In large bowl, combine all ingredients. Mix well. Spoon into individual serving dishes or large serving bowl. Chill 30 minutes. Garnish as desired. Refrigerate leftovers.
Combine all ingredients and mix with fork. Press into a small greased rind mold. Bake on a cookie sheet to avoid splatters. Bake 1 hour at 350°. Drain off excess fat.
Dissolve jello in 4 cups hot water; bring to a boil. Add sugar while hot. Mix juices and add 1 gallon water. Add jello mixture. Makes 2 gallons.
Sift all dry ingredients together, then rub in cracklings. Combine eggs, sour cream and water. Add to dry ingredients. Mix lightly to form a soft dough, but firm dough. Roll out on a floured board to 1/2-inch. Cut with a small, round cookie cutter. Make impressions on top with knife crisscross fashion and place on a cookie sheet 1/2 inch apart. Brush top with beaten egg and bake in a 375° oven for 25 minutes.
Combine cornmeal and onion. Add milk and egg, stirring well. Carefully drop batter by tablespoon into deep hot oil (370°). Cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes). Drain well on paper towels. Makes about 2 dozen.
Peel and slice cucumbers. In a large bowl, mix all ingredients. Spoon into jars. (A used mayonnaise jar will work well.) Place plastic or foil over mouth of jar before tightening cover. First day, turn jars upside-down. Stand on top. Second day, turn jars right side up. Third day, turn jars upside-down. Fourth day, enjoy with sandwich. Nice with hamburgers, meat loaf, baked beans, chicken salad, etc.
Spread hash browns in casserole dish. Spread onion, cheese, chicken soup and sour cream as evenly as possible on top of hash browns. Crush cornflakes in your hands and spread evenly. Sprinkle melted margarine on top. Cover with foil. Cut slits in foil. Bake 30 minutes at 350°. Remove foil the last 5 minutes to brown.
In skillet, brown meat, onion and bell pepper. Drain. Add tomatoes and simmer. In large saucepan, boil water. Add noodles and salt; cook until tender. Drain. Add meat mixture to noodles. Pour into large baking dish. Spread cheese on top. Bake in oven until cheese melts. Yields 4 or 5 servings.
Bring Karo syrup and sugar just to a boil. Remove from heat. Add peanut butter, stir until all melted. Add Special K cereal. Pack firmly in a 9 x 13-inch buttered pan. Press with your fingers. Melt chocolate and peanut butter chips over low heat in small pan. Spread over mixture in pan. Let set. Cut and enjoy.
Heat oven to 400°. Prepare 12 medium muffin cups. Combine dry ingredients. Gently stir in blueberries. Add combined remaining ingredients, mixing just until dry ingredients are moistened. Fill muffin cups 2/3 full. Bake 18 to 20 minutes, until golden brown. Makes 1 dozen muffins.
Clean chicken and cut into cubes. Saute in soy sauce. Put 1/4 cup of oil in frying pan. Add chicken. Cook chicken until done. Add chopped vegetables. Add water and stir-fry sauce. Simmer until vegetables are tender. Serve over rice or noodles. Serves 4 to 6.
In a stainless steel pan, stir the sugar into the wine. Heat over low to medium heat until the sugar is dissolved. Don't overheat. Bring almost to a simmer. Remove from heat and stir in the liquid pectin, dissolving completely. Pour into 8-ounce jelly jars. Keep refrigerated up to about 2 months.
Heat oil, add stew meat and let brown. Put in chopped onion and garlic, sprinkle flour over and stir occasionally at low heat. Add 2 cups water, salt, Worcestershire, rosemary, pepper and bouillon cubes. Stir. Add remaining two cups of water. Cover and cook on low heat 1-1/2 to 2 hours. Add potatoes, carrots and celery (and if necessary a little more water) and let cook 30-45 minutes. Put peas in at the end. Serves 6-8.
Cream oleo and sugar. Beat eggs, add pumpkin and vanilla. Sift dry ingredients. Add oats, coconut, nuts and raisins, alternately with dry ingredients. Drop by teaspoon on greased cookie sheet. Bake at 375° for 15 to 20 minutes.