HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil and bone chicken. Cut up into bite-size pieces. Combine soups, tomatoes, onion, milk and chili powder. In a large casserole dish, place crushed Doritos in bottom. Spread chicken over Doritos. Pour soup mixture over chicken and top with grated cheese. Cover and bake at 350° for 45 minutes.
Brown meat. Mix with cream soup. Place in casserole dish. Drain corn and layer on top. Then add layer of Tater Tots. Bake until brown. Cheese on top is optional.
Sift flour and salt together into mixing bowl. Mix the oil with the cold milk, and pour all at once into the flour. Stir lightly with a fork until blended, adding more liquid if necessary to make dough hold together. Divide the dough into 2 portions. Refrigerate until ready to prepare pie. Yields 1 (9-inch), 2 crust pie, 8 servings.
Heat oven to 350°. Cut the chocolate into approximately 1/4 chunks. Combine the flour, salt, soda and cinnamon. Beat together the butter, sugars and vanilla. Beat in the egg. Stir in the flour mixture. Add the oats, dates and chocolate. Drop the dough by level teaspoons onto ungreased baking sheets. Bake until the edges brown, 6 to 8 minutes. Let cookies cool 1 minute on baking sheets before removing to racks.
Cook until tender the squash and onion. Drain and mash. Mix all ingredients together and fold in beaten egg whites. Pour in buttered dish. Bake at 300° for 30 minutes.
Follow directions on large box of cook and serve Jello brand chocolate pudding. While hot pour into 1 graham cracker crust. Let set for 4 hours. Top with whipped topping, when totally cool. Garnish with chocolate shavings.
Add all ingredients to casserole dish; bake at 325° for 45 minutes to bake.
Mix all together in 2-quart dish. Bake at 400° until brown on top, approximately 30 to 40 minutes.
Mix all ingredients together and pour in well-greased 9 x 13-inch baking dish. Bake at 350° for 30 to 35 minutes or until the cake tests done.
Brown sausage meat and ground beef. Drain well. Add cheese and seasonings. Stir until cheese is melted. Spread on 2 loaves of bread and freeze on a cookie sheet. Then store in plastic bags.
Mix all together in order given, then beat while adding boiling water. Bake at 350° for 20 minutes or until center springs back. Makes 3 dozen cupcakes or 3-layer cake. Frost with favorite chocolate frosting.
In a 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions. Arrange chicken on rice mixture; sprinkle with paprika and pepper. Bake at 375° for 1 hour or until chicken is no longer pink and juices run clear. Top with remaining onions. Bake 3 minutes or until onions are golden brown. Serves 4.
Grease pie plate, 10 x 1 1/2 inch. Mix Bisquick, water and beans. Spread in pie plate. Layer remaining ingredients on bean mixture.
Bring to rolling boil. Cool and fold in cottage cheese and Cool Whip. Chill and serve.
Sift dry ingredients together. Add sour cream, vanilla and rind. Mix well. Add apples to mixture. Stir. Set aside.
Cream together sour cream and cream cheese. Spread into 9 x 13-inch pan. Sprinkle with taco seasoning. Put chopped onions next, then lettuce, cheese, tomatoes and black olives. Serve with tortilla chips.
Mix pudding mix with both kinds of sugar, milk and margarine. Cook over low heat until soft ball (about 10 minutes). Add nuts; remove from heat. Beat until mixture begins to thicken. Pour out onto waxed paper to cool, then break into pieces.
Brown ground beef and drain. Add tomato soup, chili powder, salt, pepper and corn. Heat for 10 minutes. Place in a sprayed casserole dish. Press down.
Cook zucchini in 2 cups of boiling water until tender. Brown veggie burger with salsa and onion; mix all ingredients together. Pour in casserole dish. Dot with butter and cover with bread crumbs. Bake 1 hour at 350°.
Mix ingredients in order given. Pour into 9 x 13-inch pan and refrigerate until set.
Brush Bobolli with pesto. Fold turkey slices in quarters and cover Bobolli with turkey. Arrange zucchini, onion, mushrooms and cheese over the turkey. Lightly salt and spray pizza pan with Pam or aerosol oil spray. Bake at 400° for 10 to 12 minutes.
In a large flat 2-quart casserole, spread refried beans. Mix sour cream with taco mix. Spread on top of beans. Layer picante and other ingredients in order, ending with olives. Cover and refrigerate. Serve chilled with Tostitos. Serves 20 as an appetizer.
In mixing bowl, cream butter, white sugar and brown sugar well. Add eggs, beating well after each addition. Add plain flour, salt, baking powder, milk, vanilla and nuts. Bake in greased and floured tube pan for 1 1/2 hours at 300° or until cake tests done. Cool well before frosting.
Mix together flour and dry ingredients. Blend milk with egg. Add to flour mixture and beat until smooth. (May refrigerate overnight.) Dip bread into batter and fry to golden brown on both sides. Yields 8 slices.
Combine all ingredients, except chicken. Place chicken in a glass or stainless steel dish. Pour mixture over chicken and allow to marinate at least 2 hours in the refrigerator. Pour off marinade and grill 8 to 10 minutes per side.
Bring first 5 ingredients to a boil. Boil 5 minutes or until soft ball forms when you drop some fudge into cold water. Add butter and vanilla. Beat until it becomes somewhat stiff and then put into a greased pan, 13 x 9 x 2-inch.
Preheat oven to 375 degrees. Cook beef, onion and garlic until beef is browned; drain. Stir in water taco sauce, chiles, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes.
Brown meat; set aside. Peel and cut up eggplant. Cover with water. Cook until tender. Saute bell pepper, celery and onion. Drain eggplant. Mix all with ground meat and rice. Put in casserole. Bake 20 minutes at 300°.
Blend first 4 ingredients. Add the eggs. Add grated zucchini and mix well, making a batter.
Mix together first 6 ingredients, spoon into pie crust. Cover with top crust. Crimp edge to seal. Bake at 375° for 40 minutes. Cool 10 minutes.
Mix together well. Put into well-greased loaf pan. Soften butter; put on top. Bake at 375° for 1 hour.
Boil chicken. Strip off bone and place chicken pieces in broth. In another pan, mix together the flour, salt, broth and Crisco. Stir. Roll out on floured board, into thin (like noodles) 2-inch strips. Heat remaining broth to boiling. Drop in dumplings. Add 1/2 cup of milk; salt and pepper to taste. Boil for 10 minutes. Leave lid off to keep dumplings from becoming soggy.
Cook chicken in water. Boil until done. Pull chicken off the bone; tear the chicken up. Place in cold saucepan. Add peppers and onions; add soy sauce. Cook until peppers and onions are done, usually about 20 to 25 minutes, over medium heat. Goes good with rice.
Drain and mash salmon. Mix with softened cream cheese, onion, lemon juice, horseradish and liquid smoke. Use plastic wrap to form into a log. Cover with wrap and refrigerate for 12 hours, at least.
Cream together the Crisco and sugar; add eggs one at a time, beating well after each one. Sift the dry ingredients together and add alternately with the milk and flavorings. Pour into a lightly greased and floured Bundt pan and bake for 1 hour and 15 minutes at 350°. Let cool for 15 minutes before removing from pan.
Heat oven to 425°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Beat first 5 ingredients with wire whisk until blended. Add blueberries. Spread in pan. Bake 14 to 16 minutes or until light golden brown. Cut into 12 pieces and serve immediately with your favorite toppings.
Combine jello and pineapple in heavy saucepan. Heat over low heat until jello is dissolved. Stir in cream cheese until it blends well. Remove from heat; stir in cranberry sauce and nuts. Chill until mixture starts to thicken. Blend in Milnot. Pour into mold and chill thoroughly.
Make pudding as directed on box. Add all the ingredients except Cool Whip and the cookies. Mix well. Mix the crumbled cookies and 1/2 tub of Cool Whip into pudding mixture. Put the other half of the Cool Whip on top of pudding mixture and garnish the top of Cool Whip with the whole cookies.
Day before in bowl cover beans with cold water. Refrigerate, covered, overnight. Next day drain. Turn chicken broth into a 1 qt. measure. Add water to make one quart. Pour into 8-qt. kettle with 2 more quarts of water, 2 tsp. salt and the beans. Bring to boiling, reduce heat, simmer, covered for 1 hour. Meanwhile, wash cabbage and quarter and remove core with sharp knife. Slice each quarter thinly. Pare carrots, slice on diagonal, 1/4 inch thick. Pare potatoes, slice 1/2 inch thick, cut into 1/2 inch cubes. Add to soup with canned tomatoes. Cover, cook 1/2 hour longer. Meanwhile, peel onions, cut in half, slice thinly. In 1/4 cup hot oil in medium skillet saute onions, stirring about 5 minutes. Remove from heat. Slice celery on diagonal, 1/8 inch thick. Wash zucchini, slice into rounds, 1/4 inch thick. Hold tomatoes on fork over heat, just to split skin, then peel with knife. Slice 1/2 thick cut into 1/2 inch cubes. Press 1 clove garlic. Add vegetables to onion with 1/2 tsp. salt and the pepper. Cook slowly, uncovered, stirring occasionally, 20 minutes. Add to bean mixture with 1/4 cup parsley and spaghetti. Cover and cook slowly for 30 minutes, stirring occasionally.
Mix together. Put half in pan and spread 1 cup grated Cheddar cheese. Repeat 2 cups cheese all together. Bake 1 hour at 350°.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add egg whites, beating well. Stir in peanut butter and vanilla. Set aside.
Mix mayonnaise, soup and cheese. Layer with cabbage and bake 30 minutes at 350°.
Dissolve yeast in lukewarm water. Add shortening, sugar and salt to hot water. Stir until dissolved. Stir in eggs and yeast mixture. Beat in flour. Let rise 1 hour. Roll out and let rise until ready to bake.
Scald milk. Heat oysters in their own juice for 5 minutes. Add butter, seasonings and hot milk to oysters. Serve immediately. Serves 2.
Let cheeses get soft and beat all together. Add chipped meat. Then shape into ball and put nuts on outside of cheese ball.
In a medium size bowl, combine the flour, baking powder, salt, butter or margarine, milk, egg and pudding and beat 2 minutes. Pour into greased deep 9-inch pie plate. Next, place the peaches on top of the batter. Combine the cream cheese, sugar and reserved peach juice and beat 2 minutes. Mix the 1 teaspoon sugar and the cinnamon together and sprinkle over top. Bake 35 minutes in preheated 350° oven. Cool and chill. Ready to serve.
Marinate chicken and steak in Italian dressing for 1 hour in refrigerator.
In a buttered 9-inch baking dish, sprinkle 1/4-inch layer of cracker crumbs. Follow with layers of ingredients as listed; repeat to fill dish, and top with buttered cracker crumbs. Bake at 375° for about 25 minutes, or until bubbly and crusty. Yields about 6 to 8 servings.
Preheat oven to 425 degrees. In a medium bowl, beat eggs, cream, salt, and pepper. Crumble bacon onto chilled pie crust. Sprinkle shredded cheese over bacon. Pour cream mixture over cheese. Bake 15 minutes. Reduce heat to 300 degrees and bake for 40 minutes longer or until knife comes out clean.
Prepare pastry and make an unbaked 9 inch pastry shell. Chill while filling is being prepared. Cream butter; add sugar gradually and cream together until light and fluffy. Add egg yolks, one at a time beating after each one. Add flour, stir in milk, lemon rind, and juice. Beat egg whites with salt until stiff but not dry. Pour into pastry shell. Bake on lower shelf in hot oven about 30 minutes at 425 degrees or until knife inserted in center comes out clean.
Mix all ingredients together. Grease and flour Bundt pan. Cook at 325° for 45 minutes. Remove from oven and cool.
Put all ingredients, except cream, into casserole dish. Place in 375° oven. Stir every 20 minutes for 1 1/2 hours. Then put in cream and don't stir for 1/2 hour.
In a large saucepan, stir all ingredients until well blended. Bring to a boil over medium heat. Lower heat and simmer briefly. Makes four servings.
Mix jello and when almost set add fruit cocktail, extra pieces of pineapple are good. Whip Dream Whip, fold part of Dream Whip into jello and fruit leaving enough for top of cake. Line baking dish with thin slices of angel food cake. Spread jello mixture on cake, then another layer of cake. Spread rest of Dream Whip on cake, spread with coconut. Let set in refrigerator until ready to use.
Melt 1 tablespoon of butter over low heat in a small, heavy saucepan. Add the garlic and cook briefly. Stir in wine and cook until reduced to 1/2 cup. Add the remaining butter and stir until melted. Stir in herbs and lemon rind. Set aside.
Use any size chunk tuna you want. Add enough Kraft sandwich spread to make a good spread. Any kind of pickle will do, just 1 or 2, cut up fine. Add 2 or 3 cut up, boiled eggs. Cut onions fine; add just a little bit. Add some shredded lettuce. Add the salt or a little cracker crumbs. Ritz crackers are good. Remember to put crackers on last.
Bring pineapple to boil and stir in jello until dissolved. Add Cool Whip, buttermilk and pecans. Mix together and chill.
Brown ground beef with onion, salt and pepper in skillet; drain. Combine ground beef with tomato sauce and tomatoes; cook for 1 1/2 hours. Add beans and chili powder. Cook for 1/2 hour.
Steam green beans and onion; add water chestnuts. Make a cheese sauce. Pour over beans (can use Cheez Whiz). Add sliced almonds.
Combine apples and sugar; let stand for 1 hour. Beat eggs; add oil, then the flour and dry ingredients. Stir in apples. Mix raisins and nuts with a little flour; add to apple mixture. Blend well. Bake 1 hour at 350°.
Blend ingredients well. Put in casserole dish. Sprinkle with toasted slivered almonds. Bake 15 minutes at 350°. Serve with Triscuits, crackers, French bread, etc.
Mix first 4 ingredients. In a separate bowl, mix remaining ingredients. Combine the two and bake in tube pan or two loaf pans at 325 degrees for 1 hour and 15 minutes.
Press almonds into pie shell. Prick sides of crust only and bake as directed. Cool.
First Layer: Mix pecans, flour and margarine and spread on bottom of a 9 x 13-inch pan. Bake at 325° for 20 minutes. Cool.
Mix all ingredients together well. Refrigerate for 1 to 2 hours. Roll out dough and cut. Bake at 375° for 8 to 10 minutes.
Heat oven to 375°. Place sliced apples in greased 8-inch square pan or baking dish. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake for 30 to 35 minutes, or until apples are tender and topping is golden brown. Serve warm with ice cream.
Heat oven to 350°. Mix flour, margarine and powdered sugar. Press in ungreased square pan, 8 x 8 x 2-inch or 9 x 9 x 2-inch, building up 1/2-inch edges. Bake 20 minutes. Beat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust. Bake until no indention remains when touched lightly in center, about 25 minutes. Cool and cut. Option: Sprinkle top with powdered sugar before you cut.
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer until berries burst. Fill individual serving dishes or place in a casserole dish.
Trim excess skin from turkey and place turkey in a large, resealable plastic bag. In a bowl, combine remaining ingredients. Pour into bag with turkey. Squeeze air from bag and seal. Massage the bag to get the marinade all over the turkey. Refrigerate for as little as 2 hours or as long as overnight.
Combine crumbs, oleo, peanut butter and sugar; work until smooth. Press into a buttered 9 x 13-inch pan. Melt chocolate chips and spread over mixture. Cut into squares when firm.
Mix sugar, flour, salt and eggs. Slowly add to hot milk and cook until thick. Cool pudding, then add half and half and vanilla. Finish filling can with milk. Freeze. Makes 1 gallon.
In a 3-quart pan, cook potatoes, onions, water and celery on medium 25 minutes or until tender. Mix together sour cream, flour, salt and pepper. Add sour cream mixture, milk, butter and bouillon cubes to soup. Cook and stir 30 minutes. Do not boil! Sprinkle with parsley. Wonderful!!!!
Mix all the ingredients and pour into baking dish. Lay bacon strips across top. Bake at 350° for 1 hour.
Blend 1 tablespoon cornstarch and 1 tablespoon soy sauce; toss chicken and allow to marinate for 20 minutes. In a large skillet, combine oil and garlic; add chicken. Cook and stir several minutes. Add vegetables and cashews; stir-fry until tender. Combine cornstarch, soy sauce, sugar, water and paprika. Add to chicken mix and cook until thickened. Serve over cooked rice.
Bake cake and make pudding according to package directions. Alternate following ingredients and put in a punch bowl: cake (pinch into small pieces), pudding, cake, cherry pie filling, cake and pineapple. Spread Cool Whip on top.
Blend all ingredients except butter and mustard. Cook over low heat until smooth and thick. Remove from heat; add butter and mustard. Stir until blended. Use as dressing for potato salad.
Spray casserole dish with Pam. Bake at 375° for 25 minutes.
Rinse beans. Place in a Dutch oven with 2 quarts of water. Bring to a boil. Reduce heat and simmer for 3 minutes. Remove from the heat and let stand for 1 hour. Drain and rinse. Return beans to Dutch oven with remaining water. Bring to a boil. Reduce heat. Simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid.
In deep bowl, combine sugar, soda, buttermilk and salt. Microwave on 70% power for about 10 minutes, stirring and scraping the sides of the bowl several times. Add butter and pecans and continue cooking at 70% power about 10 to 20 minutes until creamy and slightly thickened. Quickly drop by tablespoon onto waxed paper and let cool.
Mix all ingredients, except pineapple rings (but do not add the pineapple juice). Cook on your grill. Approximately 5 minutes before done, place the pineapple rings on each burger.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Mix well after each. Stir in vanilla. Add vanilla wafers alternately with milk, 1/4 at a time. Mix well after each addition. Stir in pecans and coconut. Spoon into a well-greased tube pan. Bake at 350° for 1 hour or until brown and tests done. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.
Mix all dry ingredients (first five ingredients). Add remaining ingredients, folding in nuts after the rest is well mixed. Bake in floured/greased tube pan for 1 hour at 350°. Cool in pan for at least 10 minutes.
Mix ingredients together in saucepan and heat until it begins to thicken. Pour into unbaked pie shell and bake until chocolate is set and crust is browned. Approximately 350° for 30 to 40 minutes. Top with meringue.
Boil the garbanzo beans in a pot (water should cover the beans). When the beans are cooked and soft, remove from the stove and let it cool down. Grind the garbanzo beans in a blender with the water left after boiling; add lemon juice. Add salt and 6 spoonfuls tahini. Put in Pyrex. Add red pepper, olive oil and parsley (chopped) on top.
Prepare favorite pastry for double crust pie. To make filling, mix apples in dry ingredients. Dot with margarine. Make several slits in top crust. Cover pie with pastry, seal and flute edge. Bake in a 425° oven for 50 minutes.
Preheat oven to 350°. Grease large casserole. Drain yams and pineapple. Reserve juices. Place 2 cups of this reserved juice, the sugar and cornstarch in a saucepan. Cook until thick. Stir in cinnamon and salt. Peel the apples. Core and slice. Slice the yams if they are whole. Spread them in bottom of casserole. Spread apples over yams and then top with pineapple. Pour the sauce over all. Bake 40 to 45 minutes. Serves 12.
Grease bottom only of round baking dish (8 or 9-inch size). Prepare cake mix for 1 layer as directed on package. Pour batter into a baking dish; spread evenly. Microwave on Roast or Level 7 (Bake), uncovered, for 6 to 7 minutes, turning dish one-half turn after 3 minutes. Microwave until wooden pick inserted in center comes out clean. Cool.
In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and pepper. Add beef broth. Cover and bake at 325° for 2 1/2 hours. Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast. Yields 12 servings.
Mix shortening, sugar and egg. Stir in pineapple; add flour gradually and stir in nutmeg. After mixing well, add nuts. Chill 1 hour or overnight. Keep covered in refrigerator. Drop by spoonfuls and bake at 350° for 8 to 10 minutes. You can keep these for 2 or 3 days and bake as you want. This is a good cookie that isn't so sweet.
Cook broccoli until tender and drain. Melt 1/2 stick oleo and cheese. Add to broccoli. Mix 1 stick oleo with cracker crumbs. Layer in a 9 x 13-inch pan as follows: cracker crumbs, then broccoli mixture, cracker crumbs, etc. Last layer should be cracker crumbs. Glass baking dish is recommended. Bake at 350° for 20 minutes.
Remove skin from breasts and place in bottom of baking dish. Spoon soup on breasts. Sprinkle bread crumbs over and then place Swiss cheese pieces on chicken. Cover with foil and bake for 1 to 1 1/2 hours. Remove foil and continue to bake for about 20 minutes. Serve with white rice or baked herb rice (recipe included somewhere in this cookbook).
Cook frozen broccoli according to package directions. Cool and blend in blender with part of milk until creamy. Melt butter and add flour to make smooth paste. Add milk and cheese. Cook, stirring constantly, until cheese melts. Add broccoli; heat thoroughly.
Put flour on board, in center of flour put sugar, vanilla and egg yolks. Mix. Put almonds and butter (cut in small pieces) on top. Knead until dough is very smooth. Let dough rest for 30 to 40 minutes. Form little crescents out of dough. Bake on greased cookie sheet at 350° for 12 to 15 minutes. While still hot, roll in powdered sugar.
Grease poacher with oil, margarine or butter. Add 1 teaspoon of water. Place 1 egg in each holder. Pierce white and yolk with toothpick. Cover and cook 45 to 120 seconds. Hold cover firmly and turn over. Eggs will fall onto tray.
*I like to mix flavorings. I put 1/2 teaspoon lemon, 1/2 teaspoon orange, 1/2 teaspoon almond and 1/2 teaspoon vanilla.
Preheat oven to 350°. Grease and flour 9 x 5 x 3 inch pan. In medium bowl, combine flour, sugar, baking powder, baking soda and salt. In large bowl, with mixer at medium speed, beat peanut butter and corn syrup until smooth. Beat in eggs, 1 at a time. Gradually beat in milk. Stir in flour mixture just until moistened. Pour into prepared pan. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool on wire rack.
Boil, peel and cut potatoes into large chunks. Fry onions until golden brown. Add rest of the ingredients and combine potatoes. Stir for a few seconds.
Crush Oreo cookies (place in Ziploc bag, roll with rolling pin). Drizzle with butter. Cover with ice cream. Layer with fudge sauce. Spread Cool Whip on top.
Tear lettuce into dish and layer carrots, celery, sliced onions and frozen peas. Mix sour cream and mayonnaise together. Spread on top. Sprinkle with cheese and bacon bits. Chill several hours or overnight.
Brown meat and onion in skillet; add sauce. Simmer 15 minutes. Roll biscuits and place in muffin pan with sides flowering over 1/4-inch. Pour meat mixture 3/4 full. Top with cheese. Bake at 400° for 10 minutes.
Mix flour, nuts, salt, soda and sugar by hand. Then add remaining ingredients. Pour into 2 (9 x 5-inch) loaf pans which are greased and floured. Bake at 350° for 1 hour. Cool 10 minutes and turn out on wire rack.
Remove crusts from bread and roll flat with rolling pin. Mix remaining ingredients together. Spread cream cheese mixture on each slice of bread and roll into jelly roll shape. Cut into bite size pieces. Dip each piece into melted butter. Roll in a mixture of 1 cup sugar and 1 teaspoon cinnamon. Place on cookie sheet and bake at 350° for 15 minutes or until toasted looking. Good warm, cold or frozen.