HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll pieces of cut up chicken in melted butter and then in mixture of Rice Krispies, garlic salt, salt and pepper. Place, skin side down, on cookie sheet. Do not touch pieces together. Bake for 45 to 60 minutes at 375°. Do not turn.
Mix together ingredients. For drinks, 1/3 cup of chocolate mix with 12 ounces hot water.
Cook and drain broccoli and cauliflower. Saute onion in 2 tablespoons of butter. Add milk, soup and cheese. Mix well over medium heat. Add broccoli, cauliflower, salt and pepper. Put in casserole dish. Melt 1 tablespoon butter in skillet; add bread crumbs and stir. When cool, sprinkle bread crumbs and Parmesan cheese on top of casserole. Bake at 350° until bubbly. Serves 8.
Cook veggies as directed; drain. Mix all ingredients together (except for crackers and margarine). Spread in Pyrex dish. Top with crushed crackers (Ritz or Club). Drizzle margarine over top. Bake at 300° for 40 minutes.
Spread cracker crumbs in 6 x 9-inch pan. Melt margarine and pour over crumbs and mix up and press down evenly in pan. Sprinkle chocolate chips on crumbs, then butterscotch chips, coconut and nuts. Spread milk over all ingredients. Bake at 325° for 30 minutes. Cut in small squares when cool.
Mix by stirring together the soups and rice. Place on baking dish. Arrange chicken breast on top of mixture. Sprinkle with pepper and paprika. Bake in 375° oven for 1 1/2 hours. No stirring, no turning. Do not cover.
Mix cake according to directions on box except use the bananas and water for the amount of liquid. Add mace, salt, vanilla and margarine. Cook in a sheet cake pan. If you use yellow cake mix instead of lemon, add a tablespoon of lemon juice.
Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart bowl. Spread dressing over onions, sealing to edge of bowl. Cover. Refrigerate overnight. Garnish with crisply cooked bacon slices, crumbled, and additional Cheddar cheese.
Brown ground beef and onion. Drain well. Add remaining ingredients. Bake at 350° for 45 minutes.
Heat the first four ingredients to boiling (making sure all sugar is dissolved). Cool completely. Add next three ingredients.
Cut chicken in nuggets. Put enough oil in pot to cover chicken. Put chicken in bowl of flour, then in beaten eggs, then in flour with sesame seed. Drop in oil until it floats to top.
Combine sour cream, chili powder and 1 teaspoon salt; set aside. Mix beef, chilies, cheese, 2 teaspoons salt, cumin and pepper. Shape into 8 patties. Grill on gas grill, set at medium. Cook to desired degree of doneness (about 8 minutes each side). Top each patty with 2 tablespoons sour cream mixture and serve open face on half of bun. Makes 8 servings.
In a large bowl, combine milk and pie filling. Add oranges, pineapple and nuts. Gently fold in whipped topping. Spread in a 13 x 9 x 2-inch pan. Cover and freeze. Remove from freezer 15 minutes before serving. Cut into squares. Serve on lettuce lined plates if desired. Yields 12 to 15 servings.
Put all ingredients into large bowl and mix until smooth. Bake 30 minutes at 350°. Makes a large cake.
Brown meat. Add onion and bell pepper. While browning meat, add garlic powder and chili powder. Stir and add salt and pepper to taste. When meat is brown, add tomato sauce. Rinse cans (about 1/2 can of water each) and add to mixture. Add oregano and thyme. Cook for 1 1/2 hours. Cook noodles according to box directions. When done, pour out 1/2 of water and add cool water to allow handling. Layer noodles, cheeses and meat mixture. Sprinkle liberally with Parmesan. Layer again. Cover with foil. Bake at 350° for approximately 30 minutes.
In a medium bowl, mix cocoa, white sugar, and oil. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking powder, and salt. Stir into cocoa mixture. Cover dough and chill for 4 hours. Preheat oven to 350. Roll dough into 1 inch balls. Roll and coat each ball with confectioners sugar. Place on cookie sheet lined with parchment paper. Bake 10 to 12 minutes. Cool on cookie sheet for 1 minute and then cool on a wire rack.
Grind tomatoes, peppers and onions. Cover with salt and let stand overnight. Drain in morning and add the other ingredients. Over medium heat, bring to a boil, stirring occasionally to prevent sticking on bottom. Add chopped celery and cook 10 minutes. Put up in sterilized pint or quart jars and seal. Makes 10 to 12 pints.
In pie plate, spread softened cream cheese over the bottom. Pour can of chili on top of cream cheese. Drain and paper towel dry green chilies and layer on top of chili. Cover with shredded Cheddar cheese and bake in oven for 20 minutes at 350°. Serve hot with nacho chips.
Mix first four ingredients together. Add dry ingredients and milk until well blended. Add cherries and flavoring. Bake at 300° for 2 hours or until done. Start in cold oven.
Blend on low speed in mixer the cake mix, flour and sugar. Add eggs, 1 at a time. Add oil and sour cream and mix until creamy. Pour 1/2 of batter into 10-inch tube or Bundt pan which has been greased and dusted with powdered sugar. Mix nuts, brown sugar and cinnamon. Pour over batter in pan. Cut through with knife. Pour remaining batter into pan. Bake at 350° for 1 hour. Let cool for 10 minutes before removing from pan.
Prepare chicken like for frying (salt, pepper and flour). Place in crock-pot. Pour in soup and water. Cook on low for 6 to 8 hours. Serve over rice.
Melt margarine. Combine with balance of ingredients. Preheat oven to 350°. Cover casserole with aluminum foil and bake 1/2 hour. Uncover and bake another 1/2 hour.
Crumble raw turkey or beef in bottom of microwaveproof 3-quart casserole dish. Sprinkle frozen vegetables on top of meat. Sprinkle with minced onion and bouillon. Thinly sliced potatoes; place in an even layer on top of vegetables. Spoon tomato soup over potatoes. Cover and microwave on High for 14 minutes. Turn dish and microwave on Medium (50%) for 14 minutes. Let stand for 5 minutes.
Blend peanut butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
Cut ribs into serving size pieces. Place on rack in roasting pan and bake, uncovered, in 300° oven for 1 hour.
Peel, de-seed and finely chop cucumber. Combine with remaining ingredients and refrigerate overnight.
Combine flour, salt and pepper with any desired seasonings. Dip chicken in eggs and then into flour mixture. Coat well. Melt Crisco in large frying pan. Cook chicken on each side for 5 minutes.
Preheat oven to 350°. In an 8 or 9-inch square pan combine cranberry sauce, apples and cinnamon. In a bowl combine oats, brown sugar, flour and nuts. Add oil and mix until crumbly. Sprinkle over the cranberry mixture. Bake for 45 minutes. Serve warm with whipped cream or ice cream. Serves 6 to 8 people.
Slice eggplant 1/2-inch. Parboil in salted water. Brown hamburger. Add chopped onions, peppers, flour, salt, pepper, oregano and tomato sauce. Layer in casserole alternately the sauce and eggplant with sauce last. Top with grated cheese. Bake at 300° for 30 minutes. Serves 6.
Bake cake in 9 x 13-inch pan. Take from oven. While still hot, poke full of holes with fork. Pour Eagle Brand milk over cake. Cool; top with Cool Whip. Shave Heath bars, and sprinkle over cake. Chill several hours or overnight.
Simmer onions in oil until golden. Add beef. Stir with a fork while onions brown lightly. Add remaining ingredients. Pour into a casserole dish. Bake at 400° for 30 minutes.
Partially thaw peas if necessary to get them free. In small casserole dish, greased, place peas and all other ingredients, except stock. Pour stock over mixture in bowl. Cover and bake at 350° for 35 to 40 minutes or until peas are tender and mushrooms done.
Drain and flake salmon; mix with mayonnaise. Trim crusts from bread. On each of 4 slices of bread, place a slice of cheese (trim to fit), 1/4 salmon mix and another slice of cheese. Top with remaining bread slices. Beat eggs with milk. Coat each sandwich in egg mixture and saute on both sides until browned. Makes 4 sandwiches.
Preheat oven to 350°. In bowl, mix corn, sugar and brown sugar. Beat in eggs one at a time. Add oil and beat until well mixed. Stir in raisins and nuts. Sift together dry ingredients. Add to liquid all at one time and stir until blended. Pour into greased 9 x 15 pan. Bake 35 to 40 minutes (until cakes tests done).
Mix cake mix and bake according to directions in a 9 x 13-inch pan. While cake is baking, heat until sugar dissolves, pineapple and sugar. Spoon this over warm cake. Prepare pudding according to directions and spread over pineapple. Top with Cool Whip. Sprinkle with coconut. Keep refrigerated.
Heat oven to 350°. Prick sausage with fork and cook in a small amount of water in a covered skillet for 5 minutes. Drain. Chop sausage and fry along with onion until brown and crumbly, stirring often. Spoon off fat. Add egg, bread and parsley; mix thoroughly. Fill hot shells with sausage mixture. Pour 1/2 the sauce into a 13 x 9 x 2-inch baking pan. Arrange shells in pan. Pour remaining sauce over shells. Cover with foil and bake for 30 minutes. Remove foil. Sprinkle grated cheese over top and bake, uncovered, 10 more minutes.
Preheat oven to 350°.	Cream together butter, shortening and sugar and add molasses and jam. Separate eggs. Beat yolks into butter mixture. Sift dry ingredients and add with milk. Beat egg whites until forms firm peaks and fold into batter.
Make up cake as directed on box. Bake as directed in 9 x 13-inch pan. Break cake in small pieces. Layer cake, pudding, Cool Whip, pineapple, cocktail, cherries, coconut, strawberries and nuts, then start again and again end with Cool Whip and coconut. Make up and serve right away or no longer than 3 to 4 hours. (May get soggy.)
Blend milk and peanut butter together; add pudding and Dream Whip and mix on medium speed for 5 minutes. Pour into pie crust. Top with Cool Whip. Swirl chocolate syrup on top and chopped peanuts. Can use coconut. Refrigerate.
Combine meat, potatoes and onions on 1/2 of the crust. Sprinkle with water, salt, pepper and margarine. Fold uncovered portions of pastry over the mixture and crimp edges. Bake at 400° for 15 minutes, then 45 minutes at 350° or until golden brown.
Cream the margarine and cheese real good. Add flour, salt and Rice Krispies. Roll dough into small balls and place on cookie sheet. Press down with fork. Bake at 325° to 350° for 12 to 15 minutes or until cookies brown on the bottom.
In a medium saucepan, combine gelatin and water. Heat and stir until gelatin is dissolved. Beat in sour cream and mayonnaise. Stir in undrained pineapple. Chill until partially set. Fold in cheese. Pour into a 4-cup ring mold. Chill until firm. To serve, unmold onto a lettuce-lined platter. Serves 6.
Mix salt into unsifted flour. Cut Crisco in flour with a flour blender or two table knives. Put egg, vinegar and water in a small	jar with a lid and shake well to mix. Add liquid mixture to	flour,	forming a ball. Divide into 3 to 4 portions. Shape each into a round slightly flattened "cake". Dough can be stored in individual bags indefinitely or frozen.
Mix flour, oatmeal, brown sugar, oleo and cinnamon together until crumbly. Press 1/2 of crumbs into 9-inch pan. Cover with rhubarb. Make sauce up of sugar, water, cornstarch and vanilla. Cook until thick and clear and then pour over rhubarb and sprinkle with remaining crumbs on top. Bake at 350° for 1 hour. Serve hot with milk or cold with whipped cream. We prefer it cold.
In medium bowl cream together the sugar, oleo and eggs. Set aside. In separate bowl combine flour, soda, cinnamon, cloves and nutmeg. Add to the creamed mixture. Blend well. Then add fruit and nuts. Drop by small teaspoon and bake for 15 minutes at 300°.
Cream sugars and shortening together. Add eggs, vanilla and soda, dissolved in hot water. Add flour. Place peanuts in plastic bag and crush with rolling pin. Add peanuts and mix well. Form in three long rolls and wrap in plastic wrap. Store in refrigerator several hours, then slice and bake at 350° for 10 to 12 minutes, or until light brown.
Peel zucchini so some of skin is left on and slice. Simmer until fairly done, 10 to 15 minutes. In frypan, saute onion and green pepper. Add flour. Mix. Add tomatoes. Also, add bay leaf. Put zucchini in bottom of casserole. Put rest of recipe on top. Top with Parmesan. Bake 20 minutes or so at 350°.
Combine. Bake in a 325° oven for 20 to 35 minutes. When done, sprinkle with powdered sugar and cut into squares, while still warm. Makes 30 to 35 brownies, about 1 1/2-inches square.
Mix together with electric mixer and pour into graham cracker crust. Freeze and then thaw enough to serve. May be topped with Cool Whip.
Work dough thoroughly until it forms into a smooth ball. For best results, spread grease on the dough. Pinch off small balls of dough and roll it as if making a pie crust. Roll real thin. Put tortilla on a heated grill, a pancake grill or cast-iron skillet. Brown a little on each side. Makes about 2 dozen.
Place all ingredients in Dutch oven and bake at 325° for 2 to 3 hours.
Mix spices together in a separate bowl. Alternate layers of meat, sliced onions, peppers and spice mix. Add water to half full. Cook at 350° until tender. Best to use an oblong Nesco cooker or covered roasting pan.
Salt and drain eggplant on paper towel for 20 minutes. Saute eggplant, zucchini, pepper and onions in olive oil until lightly browned. Stir in tomato, salt, basil and pepper. Transfer to a casserole dish. Bake at 325° for 1 1/2 hours or cook on top of stove in heavy pot. Top with cheese, bake another half hour.
Place ground beef in 2 qt. casserole. Microwave at HIGH for 2 to 2 1/2 minutes, or until beef is no longer pink, stirring once. Drain.
First in blender. Blend 1 minute. Second ingredient, blend a minute. Pour into 10-inch pie plate. Refrigerate 3 hours. One milk, 1 fruit, 16 optional. Serves 4.
Layer baking pan with 1 package crescent rolls. Seal edges. Beat cream cheese and sugar together. Add egg yolk, lemon juice and vanilla. Spread mixture over layer of rolls in pan.
Cook beef; drain and add 1 cup water. Then layer beef in bottom of a skillet. Layer vegetables over beef. Put rest of beef over vegetables and pour soup over all. Lay cheese over top. Cook on medium heat until vegetables are tender, 20 to 30 minutes.
Wash spinach and cook without adding water until tender; drain and chop. Melt butter; blend in flour, garlic powder, salt and pepper. Add milk and cook, stirring constantly, until thickened. Add spinach and heat well. Makes 4 to 6 servings.
Combine cheese and butter in a large mixing bowl; beat at medium speed with mixer until blended. Add hot sauce and mustard; add flours, mixing well, then stir in cereal. Shape dough into 1-inch balls and place on ungreased baking sheets; flatten with a fork. Press a pecan half in the center of each cookie. Bake at 350° for 12 to 14 minutes; cool. Makes about 5 dozen.
Mix together and put in can or loaf pans. Bake at 350° for 1 hour. Test with finger.
Mash potatoes. Do not add any milk or butter. Place potatoes on a board and knead in sugar, a little at a time until the texture of pie dough. Roll out with rolling pin, about 1/8-inch thick. Spread jelly or peanut butter on top, then roll up into a roll. Refrigerate and then slice and enjoy.
Place caramels, butter adn sweet milk in a saucepan. Cook over medium heat, stirring constantly with a wooden spoon until candy and butter melt and mixture is smooth. Pour cereal in a large bowl; set aside.
Mix water and yeast in a bowl. Wait 5 minutes, then add flour. Mix with floured hands. Roll into a ball. Cover and let rise, then punch down. Let rise again. On a floured board, roll out. Put on pizza pan that has been oiled. Next, put on spaghetti sauce, then cheese. Top as desired. Bake at 375° for 20 minutes or until crust is golden around edges.
Combine sugar, cocoa and flour. Beat egg yolks thoroughly and add to first mixture. Cook in boiler until thick, stirring constantly. Remove. Add butter and vanilla and cool. Pour in 9-inch pie shell. Use egg whites for meringue. Bake at 400° for 5 to 10 minutes.
Boil soup. Remove from heat. Add cheese and gelatin, stir. Add other ingredients and pour into a greased mold. Chill.
Sprinkle steak with paprika and set aside. Brown garlic in oleo; add steak, onions and green peppers and continue cooking until vegetables are wilted. Add tomatoes and broth; cover and simmer over low heat for about 15 minutes. Blend water and cornstarch with soy sauce and stir into steak mixture; cook until thickened. Serve over rice. Makes 6 servings.
Slice onions thin and saute in butter (enough butter to make them limp). Add onion soup mix and water as called for in directions. Cook until onions are done, about 30 minutes. Cut day old French bread into pieces. Put in onion mix. Add grated Gruyere cheese. Cook at about 400° in oven until cheese is melted. Don't overcook cheese.
Boil potatoes; peel and crumble potatoes into a large bowl. Add remaining ingredients and mix. Butter bottom and sides of pan. Bake at 350° for 30 to 40 minutes or until warm.
Heat oven to 350°. Grease and flour four 7 1/4-inch pans (there's no need to bake all batter at once). Mix flour, sugar, baking powder and nutmeg in large bowl. Add cream, eggs and rum; beat with electric mixer on low speed for 1 minute, or until well blended. Increase speed to medium; beat 3 minutes longer, until thick. Pour into prepared pans. Bake for 45 to 50 minutes, or until a pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans; let cool completely.
Melt 2/3 cup margarine. Stir in graham cracker crumbs and press in 9 x 13 baking dish. Beat remaining margarine with eggs, powdered sugar and vanilla. Spread over crumb mixture. Slice bananas; dip in pineapple juice and arrange on egg mixture. Place pineapple on top of bananas and top with Cool Whip. Drizzle with chocolate syrup; sprinkle chopped nuts and maraschino cherries over top. Chill for 8 hours.
Preheat oven to 350°. Lightly grease baking sheet. Beat egg, milk and vanilla. Blend in sugars. Add biscuit mix and mix well. Stir in chocolate chips and nuts. Drop by level tablespoonfuls onto baking sheet. Bake 10 to 12 minutes. Cool on wire rack. Makes about 2 1/2 dozen.
Combine flour, baking soda and salt. Blend margarine, sugar, eggs and vanilla. Stir in half of the flour mixture. Add buttermilk and remaining flour mixture. Add chips and nuts, if desired. Drop by teaspoonfuls on greased cookie sheet. Bake in a 375° oven for 8 to 10 minutes. Cool on rack.
Dissolve jello and sugar in hot water. Add syrup, water and lemon juice. Chill until partially set. Stir in rice, fruit and nuts. Fold in Cool Whip. Chill.
Separate eggs. Beat yolks, margarine and sugar until well blended. Add flour and baking powder and mix. Add vanilla and mix. Fold in unbeaten egg whites, gently, until mixture is smooth. Pour into greased jelly roll pan. Spread evenly. Sprinkle with ground nuts on top. Bake at 350° for 20 to 25 minutes. Cool. Cut with glass, making circles that overlap one another to make moons. Sprinkle with powdered sugar.
Peel tomatoes.	Cut in 1/4-inch pieces and put in heavy boiler. Add chopped onions and peppers and remaining ingredients. Bring to boiling point and let simmer for three hours, stirring often. Seal in jars.
Cream sugar and butter together. Blend in orange juice, corn syrup and molasses. Combine dry ingredients and add to creamed mixture; mix well. Chill 3 to 4 hours or overnight. Roll dough, a portion at a time, on lightly floured surface to 1/4-inch thickness. Cut into desired shapes. Place 2-inches apart on baking sheets. Bake at 350° for 14 to 15 minutes. Cookies will be soft and chewy if baked 12 minutes or crunchy if baked longer. Makes 6 to 7 dozen 2 1/2-inch cookies.
Boil chicken with salt, pepper and bay leaf. Debone chicken. Melt butter and chop onion. Combine and saute. Add soup and Ro-Tel tomatoes. Add salt and pepper. Cut up cheese and add to mixture. Stir until cheese melts. Add chicken and cooked spaghetti. Put in oven, uncovered, until it bubbles. Bake at 375°.
Put beans in crock pot while you brown hamburger. Add hamburger to beans. Add all other ingredients. Cook on low all day.
Soak chicken in eggs overnight. Roll chicken in Ritz crackers and brown in oil. Place in pan. Cover and refrigerate until ready to bake. Cover with mushrooms and squeeze lemon over chicken. Mix wine and chicken broth. Pour over. Place cheese. Cover with foil. Leave corner of foil turned back. Bake at 350° for 40 to 45 minutes.
Beat flour, sugar, baking powder, salt, milk, shortening and vanilla in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes. Pour into pans. Bake at 350°. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center. Let cool. Frost with White Mountain Frosting.
Cream the brown sugar, granulated sugar, margarine, oil and egg. Mix together with all the other ingredients and mix well. Drop by spoonfuls onto cookie sheet and bake at 350° for 10 to 12 minutes.
Combine ingredients except bacon; pour into casserole dish. Cover with bacon. Bake at 350° for 1 1/2 hours.
Dissolve orange, cherry and lime jello each with 1 cup water. Dissolve lemon jello with pineapple juice. Mash all of this jello up together.
Mix together peanut butter and powdered sugar. If dry, sprinkle with milk. Roll into balls about the size of quarters. Chill about an hour. Mix chocolate chips and approximately 1/2 pound of paraffin, which has been melted in a double boiler. Dip balls in this mixture and place on wax paper to set.
Put ingredients in 9-inch square pan in the order listed. Mix until smooth (about 2 minutes). Sprinkle with chocolate chips and nuts. Bake at 350° for 30 minutes.
Combine all ingredients except cheese and potato chips; put in casserole. Combine cheese and potato chips and sprinkle on top. Bake at 350° until hot, 25 to 30 minutes. Serves 4 to 6.
Put 1 cup pecans in bottom of pie shell. Preheat oven to 300°. Cream butter and sugar, then add eggs, vanilla, flour, salt and buttermilk. Pour over pecans in pie shell. Bake until firm in the middle and brown on top.
Mix and freeze all ingredients. Take out of freezer the night before serving and place in refrigerator. Mash with potato masher to make slush before serving. Wonderful on a hot summer day.
Melt together over low flame, peanut butter and margarine. Combine graham cracker crumbs and confectioners sugar with first mixture. Press into small cupcake liners. Chill. Melt chocolate chips. Spoon melted chocolate over peanut butter cups. Refrigerate to set.
Using 3-quart pan, cook together first three ingredients until it spins a thread. Add peanuts and cook until golden brown. Remove from stove and add butter, vanilla and soda. Beat real fast and pour into very large buttered surface.
Combine cake mix, 6 tablespoons of butter and 1 cup of oats; mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg; mix until well blended. Press into greased pan. Pour pie filling over crust and spread. To reserved crumbs, add 1/4 cup oats, 2 tablespoons butter, nuts and brown sugar. Blend until thoroughly mixed. Sprinkle over pie filling. Bake for 30 to 40 minutes at 350° or until golden brown.
Combine first 5 ingredients. Dissolve baking soda in milk; add vanilla. Add this to the first mixture. Drop on cookie sheet or add enough flour to make cutouts. Bake 8 to 10 minutes at 350°.
Put three cans of beans in a greased casserole dish. In separate bowl mix Miracle Whip, oil, Worcestershire sauce, mustard and onion. Combine with beans and top with onion rings. Bake at 350° for 30 minutes or until onion rings are brown.
In a large saucepan, bring water and vegetables to a boil. Simmer 10 minutes, or until vegetables are tender. Add kielbasa and soup; heat through. Garnish with parsley, if desired. Makes 6 servings.