HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chicken over medium heat. Add seasoning to meat and follow directions on package. Put chips on microwave-safe plate. Spread chicken over chips. Pour salsa on the chicken. Top with the cheese. Microwave on High until cheese is melted, about 1 1/2 minutes.
Brown pork chops. Slice potatoes and place in bottom of lightly greased 2-quart casserole. Slice onions and place on top of potatoes. Place pork chops on top of that. Salt and pepper and spread can of undiluted soup over top. Cover and bake for 45 minutes at 400°.
Brown bacon; add mushroom soup and peas. Mix well and pour into a baking dish. Sprinkle buttered crumbs on top. Bake at 375° until brown.
Stir together first 4 ingredients in a 1 1/2 quart casserole. Cook 8 minutes, stirring after 4 minutes. Add butter and blend. Return to microwave and cook 3 minutes or until peanuts are golden brown. Add soda and vanilla until foaming. Pour onto greased cookie sheet. Cool and store in a airtight container.
Cook and drain broccoli. Steam vegetables until soft. In a large sauce pan, heat water and bouillon, on med. heat. Add milk, bring to a boil and gradually add flour, stirring until thick. Add vegetables and cheese, simmer until cheese melts.
Mix all ingredients. Serve with raw vegetables such as: carrots, celery, radishes, bell pepper, cauliflower, broccoli and turnips.
Brown ground meat and onion. Drain. Add cream cheese; stir to melt. Add corn, pimentos, soup and milk. Mix with cooked, drained noodles. Bake at 350° for 30 minutes. Makes a large casserole.
Cook rice mix according to package directions. Cool. Add remaining ingredients except hens. Toss lightly to mix. Salt inside of birds, then stuff lightly with mixture. Truss. Roast, breast-side up in shallow roasting pan in 375° oven. Baste occasionally with melted butter until golden brown and let joints move easily, about 1 1/4 hours.
Dissolve jello in boiling water; add cranberry sauce and spices. When slightly set, add all other ingredients. (Other flavors of jello may be used.)
Mix all the ingredients except crab and Cheddar, then fold those in. Bake in buttered casserole at 350° for 15 minutes. Pour over an 8 ounce bottle shrimp cocktail sauce. Dip in a variety of crackers.
Mix. Fold in 1/2 cup sour cream. Serve with vegetables or crackers.
Cook broccoli until tender; drain. Add broth, garlic, tomatoes and chilies. Bring to a simmer. Lower temperature and add Velveeta. This makes approximately 6 cups of soup at 1 pint per cup.
Melt butterscotch chips and peanut butter. Stir in nuts and potato sticks (about 1/2 can nuts and 2 small cans potato sticks or more or less, according to your taste). Drop by teaspoonfuls on wax paper.
Boil first 4 ingredients for 3 minutes on low heat. Add oleo and cool slightly. Add remaining ingredients; mix well and refrigerate overnight. Drop by spoonfuls on greased baking sheet. Bake at 350° for 10 to 12 minutes.
Combine flour, salt, shortening, egg yolk and milk. Mix as for pie crust. Divide pastry into 2 portions and roll 1/2 to line a 10 1/2 x 15 1/2-inch tray. Sprinkle about 2 handfuls of corn flakes on pastry. Spread apple slices on dough. Mix sugar and cinnamon; sprinkle over apples. Roll out other half of dough and place on top of apples. Brush top with egg white and water mixture. Bake at 400° until brown. Frost with powdered sugar frosting.
Beat eggs well and add sugar gradually, beating until fluffy. Stir in remaining ingredients. Bake at 350° for 30 minutes in a 13 x 9-inch cake pan. Remove from oven and while hot, stir well with a wooden spoon. Cool and form into small balls. Roll in powdered sugar.
Mix 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend milk, butter and vanilla. Beat all until smooth. Pour in square pan (8 x 8-inch). In small bowl, mix 1/2 cup sugar, brown sugar and 4 tablespoons cocoa. Sprinkle mixture evenly over batter. Pour hot water over top and don't stir. Bake 40 minutes at 350°.
Sprinkle top with a mixture of 1/2 cup packed brown sugar and 1 1/2 teaspoons cinnamon. Heat oven at 375°. Grease and flour a square pan, 9 x 9 x 1 3/4-inch. Mix sugar, shortening and egg thoroughly. Stir in milk; measure flour. Blend dry ingredients. Stir in. Spread batter in pan. Sprinkle with desired topping. Bake 25 to 35 minutes, or until toothpick comes out clean.
Mix by hand. Combine flour, baking powder, salt, soda and cinnamon. Add liquid shortening and mix with spoon. Beat eggs. Add sugar and vanilla. Add sugar mixture to the flour, etc. and mix together by hand, if necessary. Add apples and nuts. Mix again. Bake at 350° for 1 hour and 10 minutes. Use ungreased tube pan.
Mix together butter, cream cheese and extract. Gradually mix in powdered sugar; mixture will be stiff. Add food coloring, if desired, and mix until color is evenly distributed. Can be formed into balls and pressed with fork or formed into balls, rolled in sugar and pressed into molds. If pressed into molds, freeze for 5 to 10 minutes before unmolding. These are great for baby or bridal showers.
Cream sugar and butter. Add eggs (one at a time) and milk. Beat well. Add flour, corn meal and lemon juice. Pour mixture into pie shell and bake at 350° for 35 to 40 minutes, until done.
Clean and prepare fresh vegetables. Use frozen ones right out of the bag. Place in a microwavable cooking bowl. Lightly salt and pepper, then sprinkle the vegetables liberally with water. Cover and microwave, cooking in 4-minute amounts. At the end of each time period, stir the vegetables and make sure they are not drying out. If they are, sprinkle with a little more water. Vegetables are done when they are tender-crisp. This is an extremely healthy way to eat them.
Add in order and mix in mixer. Put in greased loaf pan. Bake in a 350° oven for 1 hour.
Cook linguini; drain. Warm milk and butter. Mix in sour cream, garlic, cheese and parsley. Serve over linguini.
Slice lemons as thin as paper, rind and all.	Combine lemons with sugar. Let stand at least 2 hours or preferably overnight. Stir occasionally. Add	beaten	eggs to lemon mixture; mix well. Pour into pie shell, arranging lemon slices evenly. Top with top crust. Cut slits in crust near center. Bake in a 450° oven for 15 minutes. Reduce heat to 375° and bake about 20 minutes more until knife inserted near edge comes out	clean. Cool before serving. Very different but very delicious.
Mix cornstarch, eggs and sugar thoroughly. Add milk and corn. Pour into baking dish. Pour melted butter on top. Bake at 325° for 1 hour.
Grease a casserole dish. Sprinkle chicken with Lawry's and garlic salt. In a bowl mix 16 ounces sour cream and the can of Durkee onions. Spread sour cream and onion mixture over chicken. Crunch the stuffing and cover the chicken with it. Bake at 350° for 1 hour, uncovered.
Spray pan with nonstick cooking spray. Place Italian sausages in pan. Pour 1 tablespoon water over each sausage. Cover and cook over medium heat for 14 to 16 minutes, turning occasionally. Remove from pan. Cut cooked sausage diagonally into 1-inch pieces and set aside. In saucepan, cook oil, garlic and onion over medium-high heat for 5 minutes. Stir in sausage, spaghetti sauce, wine, basil and cheese. Cook 15 minutes longer. Place hot rigatoni on serving plate and top with cheese. Sprinkle with Parmesan cheese and serve. Serves 2 to 4.
In large saucepan, mix chili seasoning and tomato paste. Add ground beef and beans. Stir well. Add water to desired thickness. Cook on medium heat until simmers. Lower heat and simmer 1 hour or until desired flavor.
Melt over heat the margarine, half and half, Romano and Parmesan cheeses and spices. Boil fettucine according to instructions. Cook chicken in skillet in tablespoon oil. Add chicken to cheese, pour over noodles.
Combine sugar, flour, salt, and butter; add lemon juice and rind. Add to combined egg yolks and milk; mix well. Fold in whites and pour into greased custard cups. Bake in a pan of hot water in moderate oven (325°) for 45 minutes. Can be baked in greased shallow baking dish. Serves 8.
In a large pot, bring salted water to a boil. Add 1 to 2 tablespoons of olive oil, then cook noodles until done, approximately 12 to 15 minutes. While noodles are boiling, in a large skillet, saute onion and garlic in 1 tablespoon olive oil. Add the sausage and fry until done. Spoon off any fat drippings and discard. Add paste and sauce to sausage mixture. Lower heat and simmer 7 to 10 minutes. Strain noodles and rinse in cold water as soon as they're done. Toss everything together. Serve with Parmesan, Cabernet Sauvignon and Italian bread. Serves 4.
Beat eggs until thick and lemon-colored. Gradually beat in sugar; add chocolate and mix well. Add sifted dry ingredients with sour cream and beat until smooth. Add vanilla. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Brown ground beef and drain. Add stewed tomatoes and cook until reduced. Heat beans. Serve by placing Fritos on plate. Put meat mixture on top; add cheese, then beans and top with lettuce and tomato.
Slice tomatoes 1/4-inch thick, season with salt and pepper. Coat both sides with corn meal. In a large skillet, heat enough bacon drippings to fry tomatoes. Fry until browned on both sides.
Soften gelatin in cold water; dissolve over hot water. Blend gelatin into mayonnaise. Combine fruits. Fold in mayonnaise, whipped cream, almonds and lemon juice. Turn into a 6-cup mold, refrigerator trays or pineapple cans. Freeze several hours or overnight. Serves 12.
Heat oven to 350°. Combine all ingredients except cheese, bread cubes and potato chips. Pile into ungreased 2-quart casserole. Sprinkle with bread cubes, potato chips and cheese. Bake 30 to 35 minutes or until hot and bubbly. Serves 4 to 5.
In covered Dutch oven pan, combine meat, potatoes, carrots, onions, tomatoes, salt, sugar, tapioca and red wine. Place in 300° oven with lid on for 5 hours. Do not stir.
Melt 1 stick margarine. Mix with graham cracker crumbs. Press into 8 1/2 x 13-inch pan. Mix 2 sticks softened margarine, confectioners sugar and 2 eggs; beat for 15 minutes. Spread over cracker crumbs. Layer with sliced bananas, then pineapple and then Cool Whip. Top with chopped nuts and cherries. Refrigerate at least 2 hours before serving.
Beat eggs on high speed until foamy, about 5 minutes. Gradually add sugar and beat 5 more minutes, at lower speed. Add lemon extract, Alternate flour and baking powder with warm milk. Beat 5 more minutes. Put in ungreased pan and bake at 350° for 50 - 60 minutes.
In 13 x 2-inch baking dish, combine soups, sour cream, broth, onion, mushrooms and seasons. Arrange breast of chicken on top of sauce. Bake, uncovered, at 350° for 1 hour or until chicken is tender. Serve over rice or noodles. Garnish with parsley. Serves 6 to 8.
Whip whipping cream. Mix sugar, sour cream, cream cheese, vanilla and almond extract. Add whipping cream to this.
Brown chicken in oil in skillet; add remaining ingredients except wrappers. Cook 5 minutes. Drain juice off mixture.
Beat ingredients together. Pour batter into warmed skillet, just enough to thinly cover bottom of pan. Cook over medium heat until golden. Fill with fruit, roll up lengthwise and top with whipped cream and powdered sugar.
Sprinkle rice in a 13 x 9-inch baking dish. Combine soup and water; pour over rice. Place chicken pieces, skin side up, in baking dish. Sprinkle with salt and pepper. Place a piece of butter on each piece of chicken. Bake at 350° for 1 hour. Yield: 6 servings.
Prepare corn according to package directions. Drain and stir in cream cheese and margarine until melted. Salt and pepper to taste. Serves 6 to 8.
Combine all ingredients well. Place in an airtight plastic or glass container. Use 1/4 cup of mix per 8 ounce mug.
Mix sugar, flour, eggs and melted margarine. Add milk, vanilla and pecans. Bake at 400° for 10 minutes. Turn oven back to 300° for 30 minutes or until firm.
Heat oven to 375°. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices. Mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 12 minutes for a crisp cookie. Cool 1 minute on wire rack. Store tightly covered. Makes 4 1/2 dozen cookies.
Bring peaches to a boil. In a large Pyrex dish layer 1/2 of peach slices, then cover with half of cake mix. Cover mix with remaining peach slices. Cover with remaining cake mix. Top cake mix with butter and sugar. Bake at 350° until golden brown.
Sift together flour, baking soda, baking powder and salt; set aside. Gradually add sugar to creamed shortening and whip until fluffy. Add eggs, one at a time and beat until smooth. Add flour mixture, nuts and lemon rind and blend well. Add bananas and blend only about 30 seconds. Pour batter into greased loaf pan (9 x 5-inch) and bake until brown (350° oven for 55 minutes). Turn on rack and cool well.
Crush cereal. Mix all ingredients. Shape mixture into 6 patties, each about 3-inches in diameter and 3/4-inch thick. Cook patties in 10-inch skillet over medium heat 4 to 5 minutes on each side or until no longer pink in center and juice is clear. Makes 6 servings.
Mix ingredients. Place in top of double boiler and stir until mixture is thickened. This makes about 2 cups.
Grind up leftover meat. Mix meat, onion and Miracle Whip and make up into oblong shape, putting 1/4 pickled jalapeno pepper on one side.
Cook onions in margarine for 2 to 3 minutes. Stir in the mayonnaise, vinegar, sugar, salt and pepper. Add the potatoes, stirring constantly, for about 2 minutes; do not boil. Top with crumbled bacon and parsley.
Melt butter in heavy saucepan; add heavy cream and heat. Add sour cream; stir. Keep heat low; don't boil. Add the drained fettuccini, Parmesan cheese, chives, salt and pepper. Mix gently until well combined. Serve immediately.
Cut chicken breasts into bite size pieces, add grapes, water chestnuts, almonds and bacon. In small bowl mix mayonnaise, salt, mustard and curry powder. Pour dressing over chicken mixture. Serve chilled.
Mix evaporated milk, sugar, butter and salt in a saucepan and bring to boil. Stir and boil 7 minutes. Combine remaining ingredients in a large bowl; mix well. Pour boiling milk mixture over all and beat until fudge is creamy. Pour into buttered 9 x 9-inch square pan to cool. Cut into squares when cold.
Cook noodles according to package directions. Mix with vegetables, dill weed, garlic salt and Italian dressing. Add these ingredients in desired amounts according to taste: fresh mushrooms, black olives, chopped green pepper and sliced pepperoni. Mix and store in refrigerator at least 8 hours before serving.
Chop up bacon and fry; remove bacon. Add other ingredients to beaten egg. Mix well and pour into hot fat. Cook until thick. Serve over lettuce, endive or cooked, cubed potatoes.
Pare eggplant and cut into 1/2-inch slices. Dip in egg. Dredge with flour and brown in hot oil. Drain well on paper towels. Place a layer of eggplant in a deep casserole. Cover with sauce. Sprinkle with Parmesan cheese and add a layer of Mozzarella. Repeat until all ingredients are used. Bake at 400° for 15 minutes. Serve very hot. Makes 6 servings.
Preheat oven to 450°. Peel potatoes and cut into slices 4-inches long and about 1/4-inch wide. Place in a bowl of iced water to crisp. Just before cooking, turn onto paper towel and pat dry. Turn pieces into a shallow baking pan. Sprinkle with vegetable oil. Shake pan to spread oil evenly over potatoes and spread into one layer. Bake 30 to 40 minutes, turning frequently, until golden brown. Turn potatoes onto paper towel. Sprinkle with paprika and salt, if desired.
Place one layer of whole graham crackers on bottom of 9 x 13-inch glass dish. Melt margarine, add sugar, milk and egg. Cook, stirring constantly, until mixture comes to a boil. Add coconut, nuts and graham cracker crumbs. Spread half of mixture over graham crackers in dish, then top with another layer of graham crackers. Spread remaining mixture over graham crackers, then top with another layer of crackers. Frost with: 1/2 stick melted margarine, 2 cups powdered sugar and enough evaporated milk to blend.
Sprinkle yeast and sugar in warm water. Let stand 10 minutes. Sift together flour and salt. Cut oleo in until it resembles coarse meal. Blend in egg yolks and yeast. Mix until a small ball is formed. Beat egg whites until stiff, not dry. Beat in sugar (1/2 cup) until peaked. Fold in flavoring. Divide dough in half. Roll into 9 x 13-inch rectangle. Spread with egg white mixture. Sprinkle with nuts. Roll as for a jelly roll. Place on greased cookie sheet. Make a 1/2-inch deep cut down the center (lengthwise) of each roll. Bake at once at 375° for 22 minutes. Sprinkle flavored powdered sugar frosting and nuts on top.
Mix in order. Beat or mix by hand or mixer. Chill in refrigerator about 10 minutes. This recipe may be doubled for 2 double crust pies.
Brown hamburger and onion; drain. In large casserole or Dutch oven, mix hamburger and gravy to make bottom layer. Next layer the corn. Follow directions for mashed potatoes for top layer. Sprinkle top with Cheddar cheese. Bake at 350° for 45 minutes or until cheese is melted and potatoes golden brown.
Mix chicken and tomato sauce in a 4-quart Dutch oven. Heat to boiling, reduce heat and cover. Simmer for 5 minutes, stirring occasionally. Stir in chili powder, beans and corn. Heat to boiling. Reduce heat to low.
Melt chocolate and margarine together over hot water. Mix thoroughly and drizzle over the cool, firm filling. Tilt cake back and forth until glaze covers surface. Refrigerate for at least 5 minutes.
Put all dry ingredients in bowl and stir to blend together. Make 3 wells in dry mix. Put oil in one, vanilla in one and vinegar in last well. Pour water over all. Stir to mix well. Mixer not needed.
Combine cheese, margarine and milk at medium speed in mixer until well blended. Add combined potato chips and flour. Mix well. Shape teaspoons and flour. Mix well. Shape teaspoonfuls into balls and place on ungreased cookie sheets. Flatten slightly. Bake at 375° for 12 to 14 minutes, or until golden brown. Makes approximately 3 dozen.
Drain tomatoes and mix everything together in blender. Mix on chop and refrigerate if desired for at least 1 hour.
Go by directions on the cake box. Bake in layers or long cake pan. Cool cake.
Preheat oven and cookie sheets to 375°. Peel potatoes and boil them. Mix potatoes until creamy. Add butter and sugar. Beat in eggs, one at a time. Mix in spices, salt and milk. Stir in coconut and raisins to taste. Bake on preheated cookie sheet at 375° for 1 hour.
Brown hamburger, onion and garlic. Season to taste. Drain off fat. Add Ro-Tel tomatoes and beans. Pour in casserole dish. Mix dry cornbread mix and cream-style corn. Pour over meat mixture. Bake until cornbread is done. Top with cheese. Bake until cheese is melted.
Beat 4 minutes. Grease and flour Bundt pan. Bake at 350° for 45 to 50 minutes.
Add the envelope of noodle soup and rice to the boiling water. Cook for 30 minutes. In the meantime, cook the sausage. Remove the sausage from the skillet and then cook the onions and green pepper. Mix the cooked rice, sausage, vegetables and almonds together in a 13 x 9-inch pan. Bake at 350° for 30 minutes. (This casserole freezes well.)
Blend cake mix, 1 box pistachio pudding, oil, orange juice, water and eggs. Spray angel food cake pan; pour 2/3 of batter into pan and fold into remaining batter the 2/3 cup chocolate syrup. Pour remaining batter into pan. Bake at 350° for 30 to 40 minutes. Test with toothpick.
Mix cream cheese, milk, powdered sugar and peanut butter. Fold in Cool Whip. Put in crust; put in freezer. Freeze good. Then put chocolate icing on top. Refreeze. Put lids on. Set out about 10 minutes before serving. Real good and rich.
In a lidded container, combine all the ingredients and mix well. Marinate several hours or overnight. Drain before serving. Serve with nacho chips. Makes 3 1/2 cups.
Add mayonnaise and soup to beaten eggs; beat. Add grated cheese and diced onion. Fold in cooked broccoli. Pour into greased casserole. Crumble Ritz crackers over top. Dot with butter or margarine. Bake at 350° for 35 to 40 minutes or until golden and bubbly.
Combine dry ingredients. Cream together margarine, sugars, egg and molasses. Add dry ingredients. Chill dough 1 hour or overnight. Roll to 1/4-inch thick on lightly floured board. Bake at 350° for 8 minutes.
Dissolve yeast in warm water. Sift together flour, salt, soda, baking powder, buttermilk and sugar. Add half flour mix to liquid. Beat well. Add shortening, mix slightly and add rest of flour mixture. Tip on floured board, cover with bowl and let rest 10 minutes.
Melt chocolate and hot water. Add remaining ingredients. Bring to a boil, stirring constantly. When mixture boils, reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat and allow to cool slightly before using.
Add onions and peppers to large bowl of prepared tomatoes. Stir in salt and let stand overnight.
Peel potatoes. Cut potatoes in thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter and sprinkle with herbs. Bake potatoes at 425° for about 1 hour. Remove from oven and sprinkle with cheese. Bake potatoes for another 10 minutes until brown and cheese is melted and potatoes are soft.
One young chicken, cut to pieces. Place in a stew kettle with hot water to cover. When cooked tender, make a rich cream gravy over meat. Line a baking dish with pie crust. Place chicken and gravy in and cover with top crust one-half inch thick. Cut slit in center. Dip fingers in flour and neatly crimp the top same as a common pie. Bake until nicely browned and thoroughly done.
In a baking dish (1-quart), put a layer of oysters. Cover with 1/2-inch layer of bread crumbs or crumbled crackers. Dot with butter, salt and pepper to taste. Then add another layer of oysters and bread crumbs or crackers until dish is full. Moisten the whole dish with 1/2 cup oyster juice and 1/2 cup of milk or cream. Dot with butter. Bake in quick oven about 30 minutes or until brown at 400°.
Layer green chilies, that have been seeded, on bottom of buttered casserole dish. Layer with cheese and pour beaten eggs over this. Bake 45 minutes at 350°.
Cream Crisco, sugar and eggs. Make a paste of the food coloring and cocoa; add to the first mixture. Add salt, flour, buttermilk and vanilla; mix well. Mix in, but do not beat, the vinegar and soda. Bake in 2 (9-inch) or 3 (8-inch) pans at 350° for 30 to 40 minutes.
Heat oil in large skillet. Add broccoli, pepper, celery, carrots and onion. Stir-fry over moderately high heat for 4 minutes. Add sausage, tomato and soy sauce. Cover and simmer 7 to 10 minutes, stirring occasionally. Serves 6 (1 cup) servings.
Mix hot spinach into cream cheese. Bake in oven at 350° until bubbly. Mix butter and bread crumbs and put on top of spinach and cream cheese. Bake 5 to 10 minutes longer until brown.
Brown mushrooms in butter in a skillet, then remove from skillet. Place pork chops in the skillet and brown on both sides. Season with salt and pepper. Add 1/2 cup water, Worcestershire sauce and mushrooms and cover. Simmer for 40 minutes. Remove chops to a platter and keep warm. Mix the flour and remaining water and stir into liquid in skillet. Cook, stirring constantly, until thickened. Simmer for 5 minutes. Stir in sour cream and pour over pork chops. Sprinkle with paprika.
Sift together flour, sugar, baking powder, cream of tartar and salt into bowl. Cut in shortening with pastry blender. Combine egg and milk. Add to flour mixture all at once, stirring just enough with fork to make a soft dough that sticks together. Turn onto lightly floured surface and knead lightly 15 times. Roll and cut with 2-inch cutter. Place 1 inch apart on ungreased sheet. Bake at 450° for 12 to 15 minutes.
Cut potatoes lengthwise into 1/2-inch wide sticks. Place sticks in a bowl of ice water for 30 minutes to crisp. Drain. Pat dry with paper towels. Place potato sticks in a plastic bag. Add cooking oil, paprika and salt. Shake to coat.