HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken in water. Remove bones and chop into cubes. Grease casserole dish. Layer the following: Doritos, soaked in chicken broth, chicken, onion, seasoning, all soups and cheese. Top with Ro-Tel. Bake at 350° for 45 minutes.
Sift together flour, salt, cinnamon, nutmeg, cloves and baking soda. Combine margarine, sugar, vanilla and egg; cream until light and fluffy. Add flour mixture and applesauce alternately to creamed mixture, mixing well after each addition. Fold in raisins. Drop by tablespoons on baking sheet. Bake at 375° for 15 to 20 minutes or until golden brown.
In a large saucepan, stir together cream cheese, Parmesan cheese, margarine and milk over low heat until smooth. Add fettuccini and toss lightly. Yields 4 servings.
Preheat oven 450°. Sift flour with baking powder, salt and sugar. Add everything else except nuts; stir until moistened. Fold in walnuts. Pour in paper lined muffin tins until full. Bake about 20 minutes.
Blend milk, lemon juice, pineapple, nuts and Cool Whip together. Pour into graham cracker crusts. Chill at least 4 hours.
Combine pudding mix, spice, milk, egg and pumpkin. Cook and stir constantly until mixture boils. Cool 5 minutes and then pour on crust. Serve with whipped topping.
Soften the cream cheese. Add the rest of the ingredients; mix well and shape into a ball. Wrap and refrigerate until ready to use. Serve on crackers or celery sticks.
Brown meat and then press evenly in a 13 x 9-inch pan. Sprinkle dry onion and Accent over meat. Mix soups and spread over meat. Place Tater Tots as close together as possible over top. Cover with foil and bake for 1 hour at 350°. Bake 1/2 hour longer to crisp the Tater Tots. Serves 8.
Preheat oven to 150° (to keep steaks warm while preparing the "special" sauce). Cook two steaks at a time. Heat half the oil in a large skillet. Add the steaks and cook for 5 minutes over high heat. Turn, season with salt and pepper and cook for another 5 minutes for medium. Remove steaks and keep in oven. Repeat using the remaining oil for the other two steaks. Add shallots, garlic, parsley, butter and mushrooms to skillet. Season with salt and pepper and cook for 5 minutes over medium heat. Pour in cognac and cook about 3 minutes over high heat. Add cream and Tabasco. Cook another 5 minutes. Mix in the lemon juice and serve over the steaks. A fine Bordeaux, Cabernet Sauvignon or a Rhone Valley wine would go quite well.
In greased baking dish place half of stuffing, meat seasoned with salt and pepper and half of soup. Repeat layers. Bake, uncovered, at 350° for 1 hour.
Cream shortening and sugar. Add eggs. Add dry ingredients alternately with the milk. Fold in fruits and nuts. Pour into a large tube pan or several small loaf pans. Bake at 300° (tube pan) for 2 hours or at 325° (loaf pans) for 1 hour.
Drain canned beans. In large bowl, combine lima beans, green beans, red kidney beans, onion rings and green pepper. In a screw top jar, combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and refrigerate 8 hours or overnight, stirring occasionally. Drain before serving. Serves 8.
In a 2-quart saucepan, cook sausage and garlic together until the sausage is no	longer pink. Add broth and bring to boil. Turn heat low and	skim off fat. Add lobster, ginger, salt and pepper to taste. Turn heat up again and add cornstarch (mixed with water) to thicken sauce. Add beaten eggs and cook another 5 minutes.	Serve over hot rice. May garnish with chopped green onion, if desired.
Cream together shortening and sugars. Add eggs and beat. Sift together the flour, soda, salt and baking powder. Add the dry ingredients to the shortening mixture. Gradually, while beating, add remaining ingredients and mix well. Drop by teaspoon on cookie sheets. Flatten a little with a fork. Bake at 325° until lightly browned.
Saute beef in butter until brown; add mushrooms, peppers and onions. Saute. Add beef stock (if beef stock is made from cubes, reduce salt to 1/2 teaspoon). Simmer 15 minutes; mix flour with sour cream. Add to beef mixture, stirring well to thicken. Simmer an additional 15 minutes. Serve over hot buttered noodles.
Layer the first 5 ingredients in a 9 x 13-inch pan in the order given. Add the sugar to the salad dressing; spread over the top as you would frosting. Top with the grated cheese. Cover; put in refrigerator for 8 to 12 hours. Serve.
In a frying pan, blend cornstarch with cold water. Add salt, sugar and vinegar. Boil a few minutes until clear, stirring constantly. Add butter, sliced onions, diced bacon and sliced potatoes. Simmer for a few minutes. Serve hot. Makes 8 to 10 servings.
Mix brown sugar, Karo syrup and oleo or butter together. Bring to a boil and cook 5 minutes, stirring constantly. Take baking soda and add to syrup mixture. Mix well. Pour over popcorn. Bake for 1 hour at 250°, stirring a few times.
Cook bacon until crisp, saving 2 tablespoons drippings. Remove and crumble bacon. Cook onion and pepper in 2 tablespoons drippings until soft. Stir in beans, barbecue sauce, brown sugar and crumbled bacon. Pour into 1 1/2-quart casserole. Top with 2 slices uncooked bacon (optional). Bake at 350° for 50 to 60 minutes.
Combine all ingredients and stir well. Shape into ball and chill. Serve with your favorite crackers.
Melt butter in a 13 x 9 x 2-inch baking dish; set aside. Combine flour and next 5 ingredients. Combine egg and buttermilk. Dip chicken in egg mixture. Dredge in flour mixture, coating well. Place chicken in baking dish, turning once to coat with butter. Sprinkle with chopped pecans and bake at 350° for 30 minutes.
Brown hamburger in skillet. Add rice, water, bouillon, onion, mustard, salt and pepper. Cover and simmer until rice is done. Meanwhile, dice green pepper and tomato; stir in. Put Monterey Jack cheese on top. Cover and cook until cheese is melted.
Place chicken in a baking dish. Add salt and dressing. Cover with foil and bake in a 400° oven for 45 minutes. Remove foil; baste and bake chicken until lightly brown. Serve over rice if desired.
Form into very small balls. Roll in fine granulated sugar. Put into tightly covered tin until you are ready to eat them.
Wash and salt breasts. Combine wine, sour cream, soup and flour. Use flat pan; layer chicken and pour mixture on top. Sprinkle with paprika. (You can also use slivered almonds.)
Melt margarine and caramels; add Eagle Brand milk. Remove from heat. Place a toothpick in each marshmallow; dip into mixture. Roll in Rice Krispies. Place each marshmallow into a cupcake paper; let set 10 minutes.
Mix all ingredients well. Roll into balls and then in sugar. Put on pan. Bake 12 minutes at 350°.
Cook, drain and mash squash. Mix butter with cornbread stuffing. Mix squash, carrot, onion, sour cream, soup and 1/2 the stuffing. Place into a baking dish and cover with remaining stuffing. Bake at 375° for 25 to 30 minutes.
In small bowl, mix dry ingredients and set aside. In large bowl, mix sugar, vanilla, eggs, oil and milk at medium speed for about 2 minutes. Gradually add dry ingredients and mix for about 2 more minutes. Add carrots and pineapple (with juice). Pour into greased baking pan and bake at 350° for 50 minutes.
Preheat oven to 350°. Pound the chicken breasts lightly with a meat mallet to flatten them. Season with salt and pepper. Heat 2 tablespoons of the oil in a large skillet on medium-high heat. Cook 3 of the cutlets until golden brown on each side. Remove from the pan and reserve. Repeat with the remaining oil and cutlets. Transfer cutlets to a casserole dish. Evenly distribute the Prosciutto, parsley and cheese to cover each cutlet. Then sprinkle with the Marsala. Bake in oven until cheese melts through. Serve immediately.
Mix together milk and unthawed lemonade. Add Cool Whip and mix well. Pour into pie crust. Chill overnight.
Beat all ingredients together until well blended. Cover and chill for 2 hours. Form ball and roll in crushed nuts. Makes 1 very large or 2 small cheese balls.
Heat through, stirring occasionally. Pour into mugs and top with 1 teaspoon butter. Serve with cinnamon stick stirrers.
Melt margarine with last 4 ingredients. Using a large knife, slice the tops off entire pan of party rolls at one time, leaving bottom of rolls in original container. Spread with slices of ham and cheese. Replace top half. Pour butter mixture on top of rolls. Cook at 350° for 15 minutes.
Combine all ingredients except chocolate chips and pecans in large mixing bowl. Beat slightly only until mixture is combined. Stir in chocolate chips and pecans. Pour batter into greased and floured 10-inch fluted Bundt pan. Bake at 350° for 50 to 55 minutes. Do not overbake.
Cook meat. Add comino, oregano and garlic powder. Add chili mix and enchilada mix. Pour warm water over this, about 1 quart. Put oil in skillet with medium heat. Place 1 corn tortilla in oil and turn over and take out, just long enough for it to be soft, not cooked. Put on plate and repeat with 12 to 15 corn tortillas. Blot with paper towel.
Soak beans in water to cover (add a pinch of baking soda) overnight. Drain and cover with fresh water. Add ham bone and simmer until beans are tender (1 to 1 1/2 hours). Remove the ham bone, pull off all bits of meat and return to the soup pot. Add vegetables and simmer another hour. Place remaining ingredients in soup pot (except the parsley) the last 10 minutes of cooking. You may find it necessary to add water during cooking. The goal is to have a thick, not watery broth. Garnish with parsley.
Cut zucchini in 1/2 lengthwise and scoop out seeds. Cook stuffing as directed on package. Place cooked stuffing in scooped-out area. Sprinkle with your favorite shredded cheese. Wrap in foil. Bake until tender. (Time depends on size of zucchini, large takes about 1 hour.)
In large bowl, ceam together sugar and butter. Mix eggs in, one at a time. Mix in corn syrup and maple syrup. Add the quick oats. Mix in the walnuts and vanilla. Pour in a 9-inch unbaked pie shell. Bake at 350° for 40 to 50 minutes. Filling will appear soft; will set as it cools.
Saute onions and garlic in oil until tender. Combine onions and garlic with remaining ingredients in a double boiler. Heat on low temperature until cheese is melted, stirring frequently. Serve with big dip Fritos corn chips.
Preheat oven to 350°. Saute onion, celery and green pepper in butter. Add vegetables, sour cream, soup, almonds, 1 1/2 cups cracker crumbs, cheese, salt and pepper. Mix well. Pour into buttered casserole; top with 1/2 cup crushed crackers. Bake for 45 minutes (or microwave on High for 20 minutes) until bubbly. Serve hot. May be prepared up to 2 days ahead, then heated. Serves 8.
Place halved muffins on cookie sheet. Spread with sauce. Sprinkle with cheeses. Place under broiler for 1 minute or until cheese bubbles. Wrap muffins in foil to keep warm until you serve.
Saute onion and celery in butter in heavy skillet until tender. Stir in catsup, Worcestershire sauce, mustard, venison, salt and pepper. Simmer until thickened, stirring frequently.
Combine ingredients except sherbet and ginger ale. Can be mixed day before and stored in refrigerator. When ready to serve, add ginger ale and sherbet. Sherbet takes a little time to melt. Serves 50.
Sprinkle diced apples with 1 cup sugar; set aside. Beat eggs and remaining cup of sugar. Add oil; mix well. Add dry ingredients. Continue beating until well mixed. Add vanilla, apples and pecans. Mix well. Bake in Bundt pan at 350° for approximately 1 hour.
Put ingredients in baking dish and bake at 350° for 25 to 30 minutes.
Brown ground beef, onion, garlic and bell pepper. Add remaining ingredients, except biscuits. Simmer about 20 minutes. Pour into casserole dish; top with biscuits. Bake until biscuits are brown at 375°.
Mix the spaghetti, onion, green pepper, cucumber and tomatoes together. Add the Italian dressing and Salad Supreme. Chill 4 hours or overnight.
Heat oven to 350°. Combine cheese, flour and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in 11 3/4 x 7 1/2-inch baking dish. Pour margarine over and bake 1 hour. Sprinkle on additional cheese when served. Makes 3 to 4 servings.
Brown ground beef with salt and pepper in a skillet, stirring until crumbly. Place in a 1-quart casserole dish. Layer onion, potatoes and green pepper over ground beef. Top with soup. Bake, covered, at 350° for 1 hour or until potatoes are tender. Remove from oven and put cheese on top. Put back in oven long enough to melt cheese. Serves 4 to 6.
Peel eggplant; take out as many seeds as you can with spoon. Cut into blocks; add to boiling water. When tender, drain, saving some liquid. In another pot, put oil and butter and melt. Add vegetables and cook until wilted. Add shrimp and ham and saute on slow fire for 1/2 hour. Add eggplant, rest of seasoning and bread crumbs and simmer for 1/2 hour, stirring constantly. If it appears dry, add some eggplant water. Add cayenne and salt to taste.
Melt chips in double boiler or microwave. Add noodles and peanuts; stir. Spoon out on waxed paper to cool. Makes 3 dozen.
Combine all ingredients, except 1/2 of the tomato sauce. Shape into 1/2-inch meatballs. Place in a 12 x 8-inch baking dish. Spoon reserved tomato sauce over meatballs. Cover with plastic wrap. Microwave at High 8 to 9 minutes. Let stand, covered, 2 to 4 minutes before serving. Yields 35 meatballs.
Separate crescent rolls into two rectangles. Place in an ungreased 9 x 13-inch pan. Press over bottom and 1/4-inch up sides of pan to form crust. Seal perforations. Sprinkle cheeses over dough. Combine egg, onion, milk, olives and mushroom pieces. Pour over cheeses. Sprinkle with bacon bits and parsley. Bake at 357° for 20 to 25 minutes. Cool 5 minutes and cut into squares. Recipe is easily doubled and baked on cookie sheet.
Place egg white and water in large bowl. Beat until frothy but not stiff. Pour pecans into egg white and stir until coated.
Mix all ingredients well. Shape into 1-inch balls; lay in a 9 x 13 x 2-inch dish. Pour undiluted soup over meatballs. Bake in oven at 350° for 1 hour. Stir and turn over so they brown on both sides.
Lightly spoon flour into cup; level off. In large bowl blend ingredients; beat 3 minutes at medium speed. By hand stir in apples and nuts. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 50 to 60 minutes or until toothpick comes out clean. Cool.
Pour milk into large bowl. Add pudding and mix. Beat with whisk until well blended. Let stand 5 minutes. Stir in whipped topping and half of crushed cookies. Pour into a large bowl and top with remaining crushed cookies. Refrigerate 1 hour. Quick and delicious!
Brown onion in oil, then add ground beef and brown in 10-inch skillet or saucepan. Add tomato sauce, hot water, salt and garlic salt; bring to a boil. Break spaghetti in half, add to the ingredients. Reduce heat to barely boiling. Stir frequently and cook 12 to 15 minutes or until spaghetti is tender. Serve with Parmesan cheese. Serves 4 to 6.
Mix sugar, sour cream, corn syrup, butter and salt in pan; bring to a boil slowly. Stir until sugar dissolves. Boil over medium heat until soft ball stage (236° on candy thermometer). Remove from heat; let stand 15 minutes. Add vanilla; beat until mixture starts to loose gloss (may take 5 to 8 minutes). Stir in cherries and nuts. Pour quickly into greased shallow pan. Cool and then cut into squares.
Mix all ingredients together. Store in a covered container in refrigerator. Will keep six weeks. Bake 15 to 20 minutes at 400°.
Cook pieces of tenderloin on low heat in frypan in melted butter. Brown lightly and add salt, pepper, soy sauce, cream, fruit cocktail and juice, diced pickles, mushrooms and bouillon cubes. Cook on low heat for 1/2 hour until bubbly. Serve over rice. Serves 6 people.
Mix first 6 ingredients together and pour in casserole dish. Mix together next 3 ingredients and pour on top of casserole. Place nuts on top and bake at 350° for 30 minutes.
Mix all ingredients in given order. Make in small balls; press down with fork. Sprinkle with sugar. Bake at 350° about 8 to 10 minutes.
Mix all ingredients in large pan and cook until thickened (except rice and salt). Serve over a bed of rice. This is a very good dish. I do not put salt in my beans until they are soft. Seems like salt toughens the skin.
Shuck corn and rinse with water. In large cooker, boil water (boil water before adding corn). Blanch small ears for 7 minutes in boiling water. Blanch medium ears for 9 minutes. Blanch large ears for 11 minutes. Cool and drain. Place in airtight bags and freeze.
Preheat oven to 350°. Grease and flour muffin tins. Thoroughly combine flour, apples, sugar, egg, salt and cinnamon in a large bowl. Stir in oil and vanilla. Pour batter into muffin tins 2/3 full. Bake 30 minutes.
Put all ingredients in large bowl and mix well by hand. Take about 1 tablespoon at a time. Roll in yellow corn meal or masa. Wrap in papers. Wet papers first so they will not be stiff. Take string and tie 3 tamales together at a time. Put tamales in large roasting pan. Pour boiling water to completely cover all the tamales. To the pot, add 1 can tomato sauce and 1 ounce chili powder. Cover and simmer for 2 hours.
Cook until thick. Set aside to cool. Beat egg whites until stiff; add vanilla and 6 tablespoons sugar, small amount at a time. Add thickener; beat 3 minutes longer.
Mix thawed potatoes, onion, soup, cheese and 2 tablespoons of melted margarine. Pour into lightly greased 9 x 13-inch baking dish.
Combine crumbs and sugar. Add butter and mix well. Press mixture in 9-inch spring-form pan (sides and bottom). Save a few crumbs for top of cake. Chill. When chilled, add 20 ounces of strained crushed pineapple.
Shred cabbage and put half of it in the bottom of a greased casserole dish. Next add 1/2 potatoes and 1/2 of the hamburger. Salt and pepper each layer. Add remaining ingredients in order, having hamburger on top. Add milk and bake at 350° for 2 hours.
Mix all ingredients in order given. Pour in pastry shell. Bake in hot oven at 425° for 15 minutes. Reduce oven to 350° and continue baking 45 minutes until knife inserted in center comes out clean.
Combine rice, shrimp, crabmeat, eggs, celery, pepper, onion, pickles and pimentos in a bowl. Set aside.
Combine sugar, margarine and evaporated milk in 2 1/2 quart saucepan. Bring to a rolling boil; stir constantly about 5 minutes. Test in cold water, when small amount forms soft ball, remove from heat. Add remaining ingredients. Mix well; pour into buttered 9 x 13-inch pan.
Sift dry ingredients into bowl (except sugar). Strain and combine grapefruit juice with oil. Separate eggs and beat whites to stiff peaks. Beat egg yolks and sugar until thick. Beat in about 1/2 cup flour mix with 1/4 juice mix. Repeat until all is used. Gently fold in beaten whites. Pour into two 9-inch floured cake pans. Bake at 350° for 25 minutes. Frost with Cream Cheese Icing.
Mix the first 3 ingredients and press into bottom of ungreased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Cool completely.
Wrap each chicken breast with two slices of dried beef. Place in a casserole dish. Layer bacon on top of chicken. Bake at 350° for 30 minutes. While chicken is baking, mix mushroom soups and sour cream in a saucepan. Warm until just starting to bubble. Pour over baked chicken and bake 30 minutes more. Serve over yellow rice.
Place first 5 ingredients in bowl and beat lightly. Dip fish in batter to coat. Cook in pan with hot shortening or butter until brown.
Combine all the ingredients. Add cubed bread. Pour into buttered 9 x 13-inch pan. Bake at 375° for 45 minutes. Serve as side dish with baked ham or as a dessert with whipped topping.
Slice beef into thin strips. Heat oil in large frying pan. Brown meat. Add 2 cups water and simmer until tender, 20 to 30 minutes. Add onions and peppers. Cook 5 minutes additional. Mix cornstarch with 1/4 cup cold water. Add slowly to hot mixture to thicken. Add tomatoes to warm. Serve over cooked rice or boiled noodles.
Separate each biscuit into 2 layers. Place on bottom and sides of greased 12-inch pizza pan, pressing together to form crust. Saute onion, zucchini and mushrooms in margarine. Combine cream cheese, milk, egg and salt, mixing until well blended. Stir in vegetables. Pour over crust and bake at 400° for 20 to 25 minutes or until crust is golden brown. Serve warm.
Cream margarine; add sugar gradually. Add eggs, one at a time (medium mixer speed). Mix dry ingredients. Alternate dry ingredients with sour cream. End with dry ingredients. Add almond flavor. Grease an angel food pan. Put in layer of batter. Swirl in sauce and nuts. Repeat, ending with sauce. Bake at 350° for 55 minutes. Cool 15 minutes before removing from pan.
Brown beef and chopped onion. Heat sauce mix and tomato sauce until bubbly. Pour in 9 x 13-inch oblong pan. Mix in sour cream (place in dollops over top and stir). Put Mozzarella on top of this. Place dinner rolls on top of cheese. Brush tops of rolls with melted butter. Sprinkle with Parmesan cheese. Bake at 350° for 15 to 20 minutes or until rolls are brown.
Bring 3/4 full pan of water to boil in bottom pan of double boiler. Combine 1/2 c sugar, flour, and salt in top pan of a double boiler. Beat egg yolks and milk together, add to flour mixture; blend well. Place over boiling water, cook, uncovered, stirring constantly till thickened. Reduce heat, cook, stirring occasionally, for 5 min. Remove from heat, stir in vanilla extract. Spread small amount of custard in bottom of a 2 qt. casserole dish. Layer wafers, bananas, and custard. Repeat for total of 3 layers, ending with custard. Set aside. In a grease free bowl, beat egg whites till stiff but not dry. Add remaining 1.4 c sugar, beat till stiff peaks form. Spread over pudding, sealing edges. Bake at 450° for 5 min. Cool before serving. When I make this recipe, I double the pudding recipe and add more bananas. I also use the wafer crumbs in the bottom of the package to sprinkle on top of the meringue.
Mix ingredients as listed and cook at 350° until done. Cooking time will be approximately 40 minutes.
Grease a 9 x 5-inch loaf pan. Preheat oven to 350°. Combine first 5 ingredients. Add boiling water; let it cool. Add egg to date mixture. Sift together flour, baking powder and salt; mix into date mixture. Stir in nuts and vanilla. Spoon into pan. Bake 1 1/2 hours.
Heat and bring to boil the margarine, sugar, orange juice, orange rind and vinegar. Cook 10 minutes. Blend cornstarch with water and stir into sauce. Cook until thickened and clear. Add beets and simmer 10 minutes.
Pour mixture over the ingredients mixed in a large bowl. Stir with a wooden spoon and drop on waxed paper.
Mix first 4 ingredients. Make into meatballs. Place in casserole dish. Cover with onions and peppers. Mix Worcestershire sauce, ketchup, water, vinegar and sugar. Pour mixture over meatballs and cook 45 minutes at 350° uncovered.
Combine all ingredients. Marinate meat in a tightly covered glass, stoneware, stainless steel or plastic container for 6 to 12 hours in refrigerator, stirring occasionally. This is enough marinade for 1 pound beef or venison. Meat should be lean and sliced 3/16 to 1/4-inch thick.
Preheat oven to 350°. Butter a 10 x 15-inch jelly roll pan. Line it with waxed paper, extending 4-inches beyond the ends of the pan. Butter the waxed paper and set it aside. Wet a towel and squeeze it until it is damp-dry.
Combine oil and sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt and cinnamon; mix well. Gradually add to creamed mixture, mixing just until blended. Stir in peaches and pecans. Spoon batter into greased and floured 13 x 9 x 2-inch baking pan. Bake at 325° for 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Yield: 15 servings.
Carefully melt chocolate in microwave or double boiler. Mix peanut butter and sugar. Shape into small patties. Put 1 teaspoon melted chocolate in bottoms of cupcake wrappers. Let harden. Place peanut butter patty on top of chocolate. Pour 3 teaspoons melted chocolate over top to form the top and sides of cup; let harden in cool place. Do not place in refrigerator.