HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the 1/4 cup flour and the taco seasoning mix in a paper or plastic bag. Add 2 or 3 chicken pieces at a time and shake to coat. Melt butter or margarine in a 15 x 10 x 2 baking pan. Place chicken in pan, turning once to butter surfaces. Roll in crushed chips and return to baking pan. Bake at 375° for 45 to 50 minutes. Meanwhile, cook onion in oil until tender but not brown. Blend in the 2 tablespoons flour and the salt. Add evaporated milk. Cook and stir until mixture thickens and bubbles. Add cheese and lemon juice, stirring until cheese melts. DO NOT BOIL.
Cream the first 5 ingredients together. Mix with mixer at low speed. Beat eggs and yolks together; add to cocoa mixture, then add milk. Pour into an unbaked pie shell. Bake at 300° for 45 minutes. Top with meringue made from the 4 egg whites.
Mash garlic, salt and sugar to a paste. Blend into chili. Fry bacon until golden; add onion and cook until soft and transparent. Stir in kidney beans, water and chili mixture; simmer 20 to 30 minutes. May be made day or so before and reheated. Makes 8 servings.
Fluff up crab meat. Roll crackers on waxed paper. Combine all ingredients. Form into cakes. Saute in margarine or butter.
Cream oleo and sugar. Add eggs, one at a time. Now add chilies, cheese and corn. Sift and add flour, cornmeal, baking powder and salt. Bake in 9 x 13-inch pan, greased and floured well. Bake at 350° for 40 minutes.
Cook beans according to directions on package. Combine into a large pan (do not pour off water). Add green onions, crumbled dry cayenne peppers, stewed tomatoes and chili powder. Simmer for about 1 hour until water has cooked down.
Combine all ingredients in a small bowl. Stir well. Cover and let stand at room temperature at least 1 hour. Makes 1 1/2 cups.
Cream butter and sugar. Add oil and eggs. Add flour, baking powder, milk and vanilla. Grease and flour 9-inch spring-form pan and bake 1 1/2 hours at 350°.
Cook and drain sausage. Layer bread, sausage and cheese twice in a 9 x 13-inch casserole dish. Mix together eggs, 2 cups milk, mustard and onion. Pour egg mixture over layered ingredients. Mix remaining 1/2 cup milk with soup and pour over top of casserole. Store in refrigerator overnight. Next morning, bake at 350° for 1 hour. Serve warm.
Mix well pretzels, oleo and 3 tablespoons sugar. Spread in 9 x 13 pan and bake 10 minutes in 350° oven. Cool. Cream cheese and blend in 1 cup sugar. Add Cool Whip and mix well. Spread over pretzels mix. Dissolve Jell-O in boiling water. Add frozen strawberries. Chill until slightly thickened. Pour over cream cheese layer. Chill until set.
Put beans in bottom of pan and sprinkle with taco mix. Brown ground beef and onion. Drain and	put on top of beans. Top with salsa sauce and bake at 400° until hot. Take out of oven and sprinkle cheese on	top to cover. Put back in oven until cheese melts. Serve with nacho chips.
Grease 9 x 13 pan; do not flour. Bake for 35 minutes at 350°. Cool.
In the oven, melt margarine in baking dish. Roll chicken in butter and then in bread crumbs. Wrap each chicken breast with one bacon slice. Bake at 350° for 40 to 45 minutes. Serves 4.
Mash bananas thoroughly and combine with juices. Combine sugar and water and boil for 5 minutes. Cool completely and add to banana mixture. Divide into three half gallon containers and freeze. Two hours before serving, remove from freezer and add ginger ale and drained maraschino cherries. Yields 50 cups.
Microwave 1/2 cup milk for 1 minute, or until hot. Pour into blender. Add cocoa and mix until smooth.
Sift together flour, salt and soda. Add oil, sugar, eggs and vanilla. Mix well. Add flour mixture slowly. Mix thoroughly. Add apples and pecans. Bake at 350° in greased and lightly floured pan for 1 hour and 15 minutes. Cool completely in pan before trying to remove.
To make a syrup, boil sugar and 1 cup water. Pour syrup over gelatin and dissolve. Add juices and enough water to make 1 gallon. Freeze. On day of serving let thaw about 6 hours. Serve as a slush. Yields 1 gallon.
Layer lettuce for first layer and add mango for second layer. For third layer, add onion. Add peas for the fourth layer. Top with mayonnaise for fifth layer and Cheddar cheese for sixth layer. Put bacon on top for seventh layer.
Dissolve yeast in warm water. Add to scalded milk that has been cooled. Combine dry ingredients and mix a little at a time until dough is not sticky. Let rise for 60 minutes until bulk has doubled. Bake in loaf pans for 35 to 40 minutes at 400°.
Saute mushrooms and onion in butter with juice of 1 lemon. Saute cauliflower flowerets in butter with garlic, basil, salt and pepper to taste. Mix all ingredients, put in greased casserole. Cover and bake at 350° for 30 minutes.
Mix flour with baking soda. Combine butter, sugar and pudding mix in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins. Batter will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen.
Cut meat in diagonal strips. Lightly flour, salt and pepper. Brown meat in 3 tablespoons oil. Add water, mushrooms (including liquid if canned). Tougher cuts of meat will need to cook longer. Stir in soup mix and spices. Heat just to boiling. Blend sour cream in flour; add to liquid mixture and cook until thickened. Sauce will be thin. Serve over cooked noodles. Serve baby green peas on the side and green salad.
Poke into a bottle the bay leaves, hot red chilies and cloves of garlic. Fill with red or white wine vinegar.
Beat eggs until light. Gradually beat in sugar until mixture is fluffy. Dilute honey with hot coffee and cool to lukewarm. Add oil. Blend into eggs and sugar alternately with sifted dry ingredients. Add nuts and fruits. Blend, but do not overbeat. Pour into a well-greased and paper-lined pan (9 x 13 x 2-inch). Bake in preheated oven at 300° for 1 hour. Invert on a rack to cool and cut into squares.
Place crumbled bread in 9 x 12-inch greased casserole dish. Mix cream, milk, eggs, sugar and spices together with a wire whisk. Pour over bread and bake 45 to 50 minutes at 325°.
Mix all ingredients together and place in a 9-inch casserole dish. Bake at 350° for one hour.
Mix pretzel crumbs and margarine and pack in 9 x 13-inch dish. Bake 10 minutes at 400°; cool. Cream sugar and cream cheese until smooth. Add Cool Whip. Pour over pretzel crust and refrigerate.
Cook broccoli according to package directions; drain well. Stir soups and milk together in medium saucepan until smooth. Add broccoli and seasonings. Bring to a boil, stirring frequently. Reduce heat and simmer 5 minutes. Stir in cheese until melted.
Cook onion and garlic in oil. Add ground beef; cook slowly. Add tomato sauce, tomato paste and spices; continue cooking for about 30 minutes, stirring occasionally. Cook noodles and drain. Arrange in pans: layer of overlapping noodles, layer of meat sauce, Swiss or Mozzarella cheese, cottage cheese and Parmesan cheese. Repeat noodles, meat, cheese and noodles; spoon remainder of meat sauce on top. Bake at 350° for 40 to 45 minutes.
Cook rice to package directions. Add Cheez Whiz and undiluted soup. Thaw broccoli. Saute onion and celery in margarine. Combine all ingredients together and pour into an ungreased 8 inch square pan. Bake uncovered at 350° for 45 minutes.
Cover the chicken wings with tomatoes and chicken stock or water. Bring to a boil for about 15 minutes. Add remaining ingredients. Cover and simmer until wings are tender. Serve with boiled rice. Serves 4 to 6.
Mix pudding and crushed pineapple together (including syrup). Mix thoroughly and add Cool Whip; blend well. Add marshmallows and fruit cocktail. Chill 1 hour before serving.
Spray 9 inch square baking pan with cooking spray. In large bowl combine dry ingredients and raisins. In medium bowl, combine remaining ingredients. Stir until smooth and then add to dry ingredients. Again stir until smooth. Pour into prepared pan. Bake at 350° for 35 minutes or until tester comes out clean.. Makes 16 servings.
Mix in order given. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 minutes. Very Good!
In a large pot of boiling salted water, cook the pasta, stirring once, until the spaghetti is tender, but still firm, about 8 minutes. Drain immediately; rinse with cold water and drain again. In a large skillet, melt the butter in the olive oil over moderately high heat. Add the carrots and cook, stirring, for 2 minutes. Add the red and green peppers and the garlic and cook, stirring, until slightly soft, about 3 minutes. Stir in the squash and zucchini and cook until slightly soft, about 3 minutes longer. Using a slotted spoon, transfer the vegetables to a bowl. Add the shrimp to the hot skillet and saute for 1 minute. Add the fish stock and cook, scraping the bottom and sides of the pan, about 30 seconds. Add the cream and bring the liquid to a boil. Cook, stirring, until the shrimp are just cooked through, about 2 minutes longer.
Spread one side of bread slices well with butter. Place, buttered side down, in glass baking dish. Place ham and cheese on each slice. Cover with second bread slice, buttered side up. Mix eggs, milk and salt (beat well). Pour over other ingredients. Refrigerate overnight. Bake the next morning at 350° for 45 minutes. Serve immediately. Serves 6.
Add to soft cream cheese the dried beef, cut into small squares, thin sliced onion greens, minced garlic to taste and celery salt to taste. Form into a ball. Roll in pecans. Let stand in refrigerator 24 hours before serving. Serve with crackers of your choice.
Combine first five ingredients. Set aside. Combine mayonnaise and Italian salad dressing mix. Pour over chicken and toss gently. Cover and chill for 2 to 3 hours. Arrange on lettuce and garnish with additional grapes.
Soak roast in 1/2 c. vinegar and 3 Tbsp. salt in enough water to cover roast for about 4 hours. Remove and pat dry. Rub roast with seasoning salt or Cajun seasoning. Cut slits in roast and insert cloves of garlic. Put olive oil in pan and heat. Quickly sear outside of roast. Remove from pan and place in aluminum foil and seal well. Pour on liquid smoke and worcestershire sauce. Seal well in foil. Place in pan and roast at 300° for 3 to 4 hours. Check after 3 hours. Don't overcook. Do just past medium rare or medium. Serve with dripping juice from pan and vegetables.
Mix sugar, cornstarch, juice and egg. Cook, stirring constantly, until thick. Let cool. Cut marshmallows. Add pineapple and mix. Add cooked mixture to pineapple and marshmallows. Add whipped cream to this mixture.
Heat oven to 350°. Grease bottom of loaf pan (9 x 5 x 3-inch). Stir all ingredients, except raisins, with fork until moistened. Beat vigorously for 1 minute. Stir in raisins. Bake until toothpick inserted comes out clean, 45 to 55 minutes. Cool 5 minutes. Run knife around sides to loosen and remove from pan. Makes 1 loaf.
Beat cream cheese, sour cream and taco seasoning mix. Then spread on a large round platter.
Put peaches into unbaked pie crust. Beat the rest of the ingredients; pour over peaches. Bake at 450° for 15 minutes; reduce heat to 350° and bake 30 minutes longer. Sprinkle cinnamon on top before baking.
Peel and core the apples. Place in baking dish in layers. On each layer put apples, sugar, dot with butter and sprinkle with cinnamon and nutmeg. Add the water to the dish. Bake at 350° for 1 hour or until done.
Put basil, garlic and pinenuts in a food processor and process to chop leaves somewhat. Add olive oil and continue to process, scraping down sides of bowl. Add Parmesan cheese, salt and pepper. Store in refrigerator. Makes 1 cup.
In a saucepan, combine margarine and milk on low heat to a warm temperature. Add sugar and salt; pour in mixing bowl. Add yeast and stir until dissolved. Gradually add enough flour that dough can be handled to knead on board. Return to mixing bowl and cover; let rise until double in size. Turn out on board and cut into dinner size rolls (pocket book roll). Place on baking sheets and let rise until double in size. Bake at 350° until done. Brush with melted margarine.
Mix all ingredients and pour into a 9 x 13-inch Pyrex dish. Top with grated cheese. Bake at 325° for 20 to 25 minutes.
Mix as any cake, bake in deep layer pan in moderate oven for approximately 30 minutes. Break and serve hot.
Mix sugar, eggs and oil in bowl by hand. Add unsweetened chocolate and mix thoroughly. Add and mix in flour, then walnuts and vanilla. Put mixture in greased 8 x 8-inch pan. Bake 1/2 hour in 350° oven.
In medium bowl mix egg, mayonnaise, green pepper, dry mustard and red pepper. Beat with a wire whisk until blended. Gently fold in crabmeat so it will still be in chunks. Pour some cracker meal on wax paper. Form patties and lightly bread before frying. Cook until golden brown. Yields 4 to 6 patties.
Mix margarine and sugar until creamy. Add buttermilk with flour. Bake at 450° for thin layers. Put fruit between layers.
Chop cabbage into medium pieces. Spread into bottom of 9 x 13-inch pan. Brown meat and onions; drain off fat. Stir in rice, salt and pepper. Spoon over cabbage.
Cream butter. Add confectioners sugar. Cream until fluffy. Dissolve coffee and soda in water. Add to butter mixture. Beat well. Stir in flour and nuts. Shape into small balls. Bake on ungreased cookie sheet at 350° for 15 to 18 minutes. Roll in confectioners sugar while still warm.
In a large bowl, mix the margarine, white and brown sugars, egg and peanut butter together until creamy smooth. Slowly add in the dry ingredients. Mix well or until dough forms one large ball. Chill dough in refrigerator for at least 1 hour.
Heat oven to 350°. Generously grease cookie sheets. In a large bowl, combine brownie mix, flour, water, oil and egg. By hand, stir with a spoon until dough is formed. Stir in chocolate chips and nuts. Drop by rounded teaspoons 2 inches apart on a greased cookie sheet. Bake for 8 to 12 minutes. Cool 1 minute. Remove from cookie sheet; cool completely. Frost with chocolate frosting. For a thicker cookie, add 2 to 4 tablespoons flour. Makes 3 dozen.
Grind ham and pork together. Mix meat well. Add all other ingredients. Put in loaf pan. Cover with brown sugar and ground cloves. Bake 2 hours at 350°.
Mix ingredients thoroughly. Let chill for several hours before serving and the cool whip will thicken again. Can be frozen and served like ice cream. It will mix easier if you let the Cool Whip sit out a while to soften before stirring in other ingredients.
Cream butter and sugar until light. Add egg yolk; mix well. Add flour, sifted with salt; mix. Roll dough into small balls. Dip in unbeaten egg whites and roll in finely chopped nuts. Place on buttered baking sheet; press down center of each with thimble. Bake in a 325° oven for 5 minutes. Remove and press down again with thimble. Return to oven for 10 to 15 minutes. Remove and fill indentation with preserves or melted chocolate while still warm.
Spread bread lightly with butter and arrange in bottom of eight-inch square baking dish. Toast lightly in moderate oven. While bread is toasting, brown meat with onion and celery in butter or margarine. Mix in mustard. Spread meat mixture over toasted bread. Sprinkle shredded cheese on top of meat. Cover remaining bread slices to make sandwiches. Combine eggs with milk and pour over bread. Bake at 350° for 40 minutes. To make this even quicker; toast the bread lightly in the automatic toaster.
Mix all ingredients except Parmesan cheese. Put in greased 9 x 13-inch pan. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Beat margarine and oil together. Add buttermilk slowly and beat. Put in containers and refrigerate. This will stay soft in the refrigerator. I also have frozen the butter.
Mix crushed pretzels and 1/4 cup of chopped pecans, sugar and oleo. Press into 9 x 13-inch pan. Bake at 350° for 7 minutes. Add 2 cups boiling water to jello. Stir until dissolved. Add crushed strawberries (frozen or fresh). Stir until slightly thickened. Mix cream cheese and Cool Whip with 1 cup sugar. Cover cooled pretzel crust and jello mixture with cream cheese and Cool Whip mixture. Sprinkle with 1/4 cup chopped pecans.
Melt 1 cup chocolate bits and butter in a large saucepan over low heat. Stir until smooth. Remove from heat. Add eggs and stir well. Add flour, sugar, baking soda and vanilla. Stir well. Stir in remaining 1 cup chocolate bits and nuts. Spread into greased 13 x 9-inch baking pan.
Thaw shrimp. Chop celery and onion fine. Shred lettuce. Combine shrimp, celery, onion and lettuce in bowl.
Place pork chops in bottom of pan.	Add a layer of potatoes, layer of onions and seasonings on top of pork chops. Add soup and 1 can of water. Bake 1 1/2 hours at 375°.
Cook egg noodles using package directions. Combine noodles, tuna, mayonnaise and onion. Heat (stirring) soup, milk, salt and pepper. Add cheese and continue heating until cheese melts. Add to noodle mixture. Turn into a 2 quart casserole. Bake at 350° for 20 to 25 minutes. Serves 6.
Mix sauerkraut, onion and sour cream. Spread in bottom of a greased 9 x 13-inch pan. Cover with the crumbled corned beef and then the Swiss cheese. Top with the bread cubes which have been tossed with the melted butter. Bake for 40 to 45 minutes at 350°. Serves 8 to 10. (Half recipe in an 8 x 8-inch pan for 35 minutes.)
Pre-heat the oven 350°F. Soak the saffron strands in 1 Tbsp. boiling water.
Combine all ingredients in a baking dish, with a lid, large enough for all ingredients. Bake at 300° for 6 hours. Put on buns.
In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15 x 10 x 1-inch baking pan. Bake at 350° for 5 to 10 minutes or until golden brown, stirring occasionally. Cool.
Mix eggs, sugar, syrup, salt, vanilla and butter. Spread nuts in bottom of shell. Pour filling on this. Bake at 450° for 10 minutes. Reduce to 350° and bake 25 minutes more.
Cream sugar and oil. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together. Add alternately with buttermilk, beginning and ending with flour. Beat well. Add vanilla and prunes. Mix well. Bake for 1 hour.
Melt butter in a 3 qt. saucepan over medium heat. Stir in flour and spices; stir constantly and cook until smooth and bubbly. Stir in milk and boil for 1 minute. Stir in lobster and juice. Serve hot inside split popovers.
Mix pudding with juice from pineapple; add Cool Whip and marshmallows. Chill.
Sift ginger with the flour; add the peel and mix. Heat sugar, butter and molasses over low heat until sugar dissolves. Dissolve the soda in the milk; add the beaten eggs and beat a little more. Add molasses mixture and egg mixture to the flour, mixing thoroughly.
Melt butter in a saucepan. Add brown sugar; cook and stir until sugar melts. Add milk and vanilla. Beat in confectioners sugar until thick enough to spread. This recipe makes enough to frost a 3-layer cake.
Slice off tops of peppers; take out seeds. Place peppers in enough boiling water to cover and cook for 15 minutes. Cook hamburger and onions until brown. Drain off grease. Add remaining ingredients and heat through. Fill peppers with stuffing. Cover and cook in a 350° oven for 45 minutes. Uncover and cook for 15 minutes longer. Serves 6.
Mix all ingredients together; pour into a 9 x 13-inch pan. Freeze. Serve and enjoy! Serves 10 to 12.
Boil potato until done. Mash potato with a fork. Add enough confectioners sugar to mashed potato until it forms a dough that can be rolled out with a rolling pin.
Mix all ingredients and place in refrigerator to set up. Take out when firm and whiz in blender until very smooth. Pour in baked crust and put back in refrigerator; let set up until firm. Garnish with lemon twist and mint. Contains 50 calories per serving.
Mix juice from pineapple, Tang and instant pudding. Stir and add bananas, pineapple and oranges. Put in refrigerator.
Melt butter in baking pan while oven is preheating to 350°. Remove pan. Place washed scallops in melted butter and top with bread crumbs. Dot with butter and sprinkle with paprika.
Cook celery, onion and garlic in butter. Add beef, tomatoes and seasonings and cook slowly for 20 minutes. Cook lasagna in boiling salted water until tender. Drain. Arrange layers in greased baking dish: first, a layer of noodles, then sauce, then alternating layers of cottage cheese and Mozzarella cheese. Add remaining noodles and sauce. Top with Parmesan cheese. Bake at 350° for 30 minutes. Serves 8!
Mix salt, sugar, pepper and m.s.g., if using. Sprinkle over sliced onions. Mix and let set 5 minutes. Drain. Saute onions in butter 5 to 8 minutes until tender, stirring to separate into rings. Add sherry and cook quickly 2 to 3 minutes. Sprinkle with cheese and serve.
Mix and beat all ingredients for 2 minutes. Bake at 350° for 45 to 55 minutes in 13 x 9-inch greased and floured pan.
Brown the spareribs in a skillet with oil. Put the ribs in a crock-pot and then add sauerkraut, brown sugar, potatoes and carrots. Add about 1/4 cup of water. Cook on low for about 8 hours.
Remove any shell from the crab meat. Combine all the ingredients; serve on lettuce. Shrimp may be used instead of crab meat. Serves 6.
Mix pudding according to directions on box. Line bottom and sides of glass cake pan with vanilla wafers and then with sliced bananas, spoon pudding over all of the cookies and bananas. Top with wafers. Chill until pudding is set.
In a bowl, mix broccoli and cheese. Mix in another bowl the eggs and half and half. Pour over broccoli and cheese. Cook 10 minutes at 450°, then at 350° for 50 minutes.
Combine cream cheese and Cheddar cheese. Mix until well blended. Add onion, pepper, pimento, lemon juice and seasoning. Mix well. Place in small mixing bowl and chill until firm. Shape into ball and roll in walnuts. Place cheese ball in center of tray surrounded by parsley. Serve with a variety of crackers on same tray. After serving, remaining cheese ball may be reshaped, rolled in nuts and refrigerated for later use.
Melt Milky Way bars and 1 stick of butter. Set aside. Cream sugar and 1 stick butter. Add eggs. Add alternately flour and soda with buttermilk. Stir in pecans, melted candy and butter. Bake in a tube pan at 325° for 1 hour and 10 minutes.
Pick over beans to remove bad ones and wash. Put meat and beans in a large pot and cover with water. Cook slowly over medium heat for about 2 hours or until done. Put salt in during last hour.
Mix chicken, soups, sour cream and water chestnuts. In baking dish, crumble 1/2 box of crackers. Cut butter in pads on top of crackers. Pour in chicken mixture and add the remaining crackers on top. Bake at 350° for 40 minutes.
Blend 1 1/2 cup crumbs with butter. Press into bottom and sides of a 9-inch pie pan. Dissolve gelatin, 1/4 cup sugar and salt in water in top of double boiler. Add well-beaten egg yolks; cook over hot water until thick. Cool; add creme de menthe and creme de cacao. Congeal until consistency of egg white. Beat egg whites until stiff; add remaining sugar. Fold into gelatin mixture. Fold in whipped cream and pour into crust. Top with remaining crumbs. Chill.
Saute 1/2 cup onions in 2 tablespoons oil until tender. Add tomatoes, taco mix and peppers. Simmer 15 to 20 minutes. Set aside to cool. Pour about 1/2 cup of sauce in bottom of 9 x 13 x 2-inch baking dish and spread to cover. Arrange a layer of Doritos over sauce. Top with 1/3 of sauce, onions and cheese. Repeat procedure twice, making 3 layers of Doritos. Combine sour cream and seasoned salt. Spread over cheese to edge of dish. Bake at 325° for 25 to 30 minutes. To serve, cut into 10 or 12 squares.
Boil sugar, syrup and water until thread spins or 250 degrees on candy thermometer. Then add peanuts and stir continuously after peanuts are added. Cook until temperature reaches 300. Take from heat, add butter, and soda. Pour onto buttered cookie sheet to cool.
Cook pasta according to package directions and allow to cool completely. Combine all ingredients, toss and chill.
In small saucepan over low heat, mix onion, garlic, salt, lemon juice, Worcestershire sauce, margarine and parsley; heat until thoroughly warm. Melt 2 tablespoons margarine in skillet; salt and pepper tenderloin slices and cook over medium high heat to medium doneness. Place on warm platter and serve with sauce poured on top.