HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray Pam on baking dish and pour Minute rice over bottom (1/2 inch). Cover with dots of butter and then Armour dried beef. Lay deboned breasts on beef. Mix sour cream with cream of celery soup. Pour over chicken. Bake 1 hour, uncovered, and 1/2 hour, covered, at 350°.
Heat oven to 425°. In shallow bowl, combine cornflakes, garlic powder and dry mustard. Dip chicken pieces in melted margarine; roll in cereal mixture, coating evenly. Place in ungreased 15 x 10 x 1-inch baking pan. Bake at 425° for 10 to 15 minutes or until chicken is no longer pink and coating is crisp. Serve warm with variety of dipping sauces, such as sweet and sour, honey mustard or barbecue sauce. Makes 30 appetizers.
Spread toasted bread with butter and cut into quarters. Place buttered side up in greased 8 x 8 baking dish. Sprinkle raisins over toast. Mix eggs, 1/4 cup sugar, applesauce, evaporated milk and vanilla until well blended. Pour over toast. Let stand 10 minutes. Combine remaining sugar and cinnamon. Sprinkle over top. Bake at 350° for 35 minutes or until knife inserted near center comes out clean.
Mix Lobster Delights, mayonnaise, celery and onion. Serve on bed of lettuce. Makes 4 servings.
Preheat oven to 350°. Grease 8-inch square pan. Mix flour with baking powder and salt. Set aside. Beat eggs well. Add both sugars and beat until creamy. Add melted butter and both extracts. Gently add flour mixture until all is moist. Fold in 2/3 cup of Brickle Bits and nuts. Pour into prepared pan and bake 30 minutes. Remove from oven and sprinkle remaining Brickle Bits over top immediately. Cool. Cut into desired serving size.
Gradually add honey and orange juice to Neufchatel cheese, mixing until well blended. Stir in apples and pecans. Cover; chill.
Dissolve jello in boiling water. Set aside. In a large mixing bowl, beat cream cheese until fluffy. Mix in jello and beat until fluffy. Fold in Cool Whip. Pour into graham cracker crust and place in refrigerator for at least 1 hour.
Before cutting cucumbers, take seeds out and peel. Combine cucumbers, onions and red hot peppers; put on salt and let stand overnight. Drain well and add remainder of ingredients. Cook until tender; can hot.
Carefully mix the ingredients in a large bowl. Slowly add the hot water until you have a dough that is easy to shape and will not stick to your hands. You may have to adjust the amount of flour and water you use until you have dough that is just right for molding. Shape the dough into a ball and put it into a covered container until you are ready to spread it out on your map board.
Mix powdered mustard with about 1/2 teaspoon of warm ???. Let stand for 10 minutes. Combine remaining ingredients. If you prefer softer spread, add a bit more mayonnaise.
Preheat oven to 350°. Fold together in a bowl the Veg-All, cream of chicken and cream of mushroom soups and chicken. Spray a 9-inch pie pan lightly with Pam. Unfold the first crust in place. Be sure to pierce the unbaked pie shell several times with a fork and then pour in the Veg-All, soup and chicken mixture. Place the second pie crust on top. Flute edges and pierce with fork. Bake at 350° for 45 minutes or until brown.
Toss mushrooms, onions and parsley; just before serving, toss together cheese, vegetables and dressing.
Cream the sugar and cream cheese. Add pineapple, strawberries and bananas. Fold in Cool Whip and nuts. (You can leave out the nuts if you don't like them.)
Cook sausage until done (crumbled); drain. Mix cheese and sausage; sprinkle in pie shell. Lightly beat eggs in a bowl. Combine rest of ingredients to eggs and pour in shell. Bake at 375° for 45 minutes. Cool on rack 10 minutes. Makes 6 to 8 servings.
Combine dry ingredients in pie pan. Make a hole in center and pour in the oil and milk. Combine with a fork until well-blended. Pat dough evenly with the back of a spoon or hands. Prick bottom and bake in preheated 425° oven for 12 minutes or until golden brown.
Mix all dry ingredients except crackling. Add the milk and stir in the crackling. Pour into a greased 12-inch baking pan. Bake at 400° for about 30 minutes or until brown.
Cook all together in saucepan until thickened; add 12 ounces tomato sauce. Bring to boil. Simmer on low 20 minutes. Salt and pepper to taste.
In a large skillet brown chicken 8 to 12 minutes. In a small skillet brown the rice. Add browned rice to chicken in the large skillet. Add bell pepper, onion and tomatoes. Blend well; add broth and water, then add garlic and ground cumin. Salt and pepper to taste. Simmer for 20 minutes or until water evaporates, then fluff rice with fork. Serves 4 to 6 people.
Place all ingredients in blender. Blend well. Place 1 1/2 cubes margarine in 13 x 9-inch pan. Place in oven until butter melts and bubbles. Pan and butter should be very hot. Remove pan from oven and pour mixture in pan. Return to oven. Bake at 450° for 20 minutes. Reduce heat to 350° and bake another 8 to 10 minutes. Pour on topping and serve with fresh fruit/preserves.
Place ribs and onion in slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on low setting for 10 to 12 hours or high setting for 5 to 6 hours.
Dissolve yeast in warm water. Add sugar, oil and salt; mix well, adding flour last. Let rise in a warm place, covered. Form into desired shapes in greased cup cake pans or in pie plates. Let rise again, about 1/2 hour. Bake at 350° for 20 minutes. This dough may be used to make pizza shells.
Cook bacon (soft). Set aside. Saute onions until pale gold. Combine with bacon. Saute 1 minute. (Use bacon grease.) Add tomatoes, pepper and salt. Set aside.
Soften butter at room temperature. Mix butter and sugar together. Add one egg at a time, beating well. Add flavoring to butter and sugar mixture. Sift flour, baking powder and salt in separate bowl. Add flour, 1 cup at a time. Add milk as mixture gets stiff.
Combine oatmeal, sugar and oil; let set overnight. Next day, add eggs, salt and flavoring; mix well. Drop by spoon onto well greased cookie sheet. Bake at 315° for 10 minutes. Cool slightly before removing from pan. Yields 6 dozen.
Brown beef and onion; drain fat. Add all remaining ingredients. Spoon into a greased 2-quart casserole dish. Bake at 350° for 40 minutes.
Pare apples and slice thin. Mix sugar, flour, salt and spices. Add to apples. Fill 9-inch pastry lined pie pan. Dot with butter. Adjust top crust. Bake in hot oven (400°) 50 minutes.
For each person cut 14 x 14-inch foil. Place sliced potatoes, onions and hamburg on tinfoil in layers. Place soup on top of layers. Mix only 1/2 can water to soup. Add salt and pepper to taste. Add some soup over hamburg. Bring corners of foil together and twist top. Bake on cookie sheet at 350° for 45 minutes. Serve with salad, etc.
Bring sugar, cocoa, butter and milk to a boil. Boil for 5 minutes. Remove from heat. Add oatmeal, vanilla and peanut butter. Stir well. Pour into buttered 8-inch square pan.* Cool. Cut into squares.
Sift flour, sugar, salt and cocoa. Add butter, eggs and vanilla. Beat 2 minutes on medium speed. Stir in nuts. Pour batter into greased 8 x 8 x2-inch pan. Bake at 350° for 20 to 22 minutes. (Do not overbake.)
Mix all ingredients together and put into 9 x 13-inch pan (ungreased). Bake at 350° for 45 minutes. Cool and frost.
Cook broccoli as on package. Spray casserole dish. Melt two sticks of butter and cheese. Pour over broccoli. Break up 1 1/2 packages of crackers and mix that in with broccoli, butter and cheese. When mixed well, break up 1/2 package of crackers or more which ever way you like it. Put that on top of broccoli mix then melt last stick of butter. Pour that on top of crackers. Cover it and cook in oven at 350° until cheese starts to bubble and it's golden brown, about 1/2 hour.
Mix eggs, salt, pepper and milk with corn. Place in buttered casserole and top with cracker crumbs. Drip butter over crumbs and bake for 1 hour in a 350° oven. Bake in individual ramekins, if you like. Serves 6.
Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once. Yield: 4 to 6 servings.
Cream butter and sugar; beat in eggs. Add flour, soda, baking powder and salt. Stir in lemon rinds, nuts, cinnamon, nutmeg and apples. Blend into a creamed mixture, putting buttermilk in a little bit at a time. Pour mixture into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool for 10 minutes. Remove from pan.
Beat eggs until light; add milk. Stir in flour and baking powder, seasonings and clams. Drop by tablespoon into pan of fat heated to 375° or until 1-inch cube of bread browns in 1 minute. (Dip spoon in hot fat before using.) Fritters should be cooked through, browned on outside in 3 to 5 minutes. Drain on paper towel. Result, a light fluffy fritter.
Cook macaroni noodles until tender. Drain. In large bowl, mix tuna, noodles, chopped boiled eggs, herb dressing, mayonnaise, salt and pepper. Mix well. Serve as is or bake at 350° for 30 minutes.
In a crock-pot, make 2 layers of all ingredients except cider. After layered, pour over apple cider. Cook on high for 5 hours.
To Make Stuffing: Break bread into pieces. Add onion and 1/2 of gravy to moisten. Add celery and egg. Mix. Then score flank steak (you can have butcher do it for you).
Cook ground beef or chicken and onion in large skillet, until meat is browned, stirring to crumble. Drain.
In a large bowl combine all ingredients except cheese. Spoon into a greased 2-quart casserole dish. Bake at 400° for 15 minutes uncovered. Top with cheese. Bake for 5 more minutes. Serves 6 to 8.
Whip together lemon juice and pulp with finely chopped garlic clove. Slowly mix in oil. Let stand for 1 hour. Mix in cheese after 1 hour. Great with an Italian entree and a light and lively salad.
Dissolve in water, dry yeast. Add all other ingredients. Make stiff dough. Grease top and let rise until double size. Knead 4-5 min. Make small balls. Place in greased pan and let rise until double in size. Bake in 350° oven until brown.
Blend soup, milk and dash of pepper. In Pam-sprayed 1 1/2 quart casserole, arrange alternate layers of potatoes, onions, peppers, soup mixture and cheese. Salt and pepper. Dot top with butter; sprinkle with paprika. Cover. Bake at 375° for 1 hour. Uncover and bake 15 minutes more, if not done.
Blend butter, sugar, egg yolk and vanilla. Add flour and salt. Blend well. Pat mixture into the bottom of a greased 13 x 9 x 2-inch pan. Bake at 350° for approximately 25 minutes. Mixture will be soft, but lightly browned.
Mix crackers and 4 Tbsp margarine and press mixture into 8 inch pie plate. Melt 2 Tbsp margarine in skillet over medium heat. Add onions and saute for 12 minutes (add salt and pepper to taste). Arrange onions in crust. Beat milk and eggs in medium bowl. Pour over onions. Sprinkle with cheese and paprika. Bake in preheated 350 degree oven for 35 minutes. Enjoy!!
Place lettuce in the bottom of an oblong 9 x 13-inch container, then green peppers, celery and peas on top. Put mayonnaise on top of peas by spoonfuls. Sprinkle with Cheddar cheese. Refrigerate! Marinate tomatoes in Italian dressing. Put on top of cheese just before serving. Then add sliced eggs and bacon last (on top). Onions are optional!
Soak raisins 10 minutes in hot water, then drain dry. Sift together dry ingredients. Add caraway seed and raisins. Stir in eggs and buttermilk, gradually. Dough will be moist. No need to knead.
Mix together. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for approximately 20 minutes (test for doneness with toothpick). Cool for 10 minutes and remove from cake pans to finish cooling.
Combine sugar and milk in saucepan over medium heat and bring to boil. Boil 3 minutes and remove from heat. Add vanilla and stir in peanut butter. Pour into buttered 9-inch square baking dish and let cool.
Put everything into casserole dish and stir well. Bake at 350° for 35 minutes.
Melt butter in skillet. Add lobster meat and cook 3 minutes, stirring occasionally. Stir in flour and continue cooking 1 minute, stirring constantly. Add wine and cook until heated through. Set aside. Put remaining ingredients in blender, cover and blend at slow speed until mixed. Add ingredients to lobster and cook, stirring constantly until thickened.
Drain pineapple, reserving 4 tablespoons juice. Combine sugar, flour and pineapple juice, mixing well. Add pineapple and cheese and stir. Put mixture into casserole dish. Mix together the crackers and butter and cover top of pineapple mixture. Bake at 375° for 40 to 45 minutes.
Combine sweet potatoes, sugar and butter. Stir well. Add milk, slightly beaten eggs, vanilla and nutmeg, stirring well. Pour mixture into unbaked pie shell. Bake at 375° for 45 to 50 minutes or until set.
In large skillet, saute turkey, onion and green pepper over medium heat for 5 minutes, until turkey is no longer pink. Add catsup, relish, chili powder, Worcestershire sauce, salt, garlic powder and celery seed. Bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. To serve, spoon turkey mixture over bottom halves of buns. Place top halves of buns over turkey mixture. Serves 8.
Preheat oven to 400°. Brown beef and onion; drain. Spray a 10-inch pie plate with Pam. Add hamburger mixture. Mix the rest of the ingredients together; pour on top. Sprinkle cheese on top. Bake for 30 minutes.
Melt marshmallows in milk and add cream cheese. Cool; add remaining ingredients. Mix all together.
In blender, mix anchovies, onion, celery and garlic. Add Accent and peppercorns. Add eggs, one at a time, blending well. Gradually add Crisco oil alternating with lemon juice. Put in container and chill.
Mix all together and drop by tablespoon in pan with hot oil. Makes 8 crab cakes.
Brown pork and drain, then crumble into 13 x 9-inch baking dish along with 6 slices of cubed bread. Beat eggs, along with 2 cups milk. Add grated cheese, salt and pepper. Refrigerate, covered, overnight. Bake at 350° for 1 hour. You can also add mushrooms, green peppers or bacon or ham instead of sausage.
Mix all ingredients (except nutmeg) thoroughly until smooth. Pour into unbaked pie shell. Sprinkle top generously with nutmeg. Bake for 15 minutes at 450°, then reduce to 350° for 30 more minutes.
Wash, quarter and seed the orange. Put through medium blade of a food grinder	together with raw cranberries.	Stir in sugar and chopped nuts.	Chill several hours in refrigerator.
Heat in microwave and marinate over steaks all day. Fork steaks before marinating. Use leftover sauce to dip steak in or to pour over steak.
Freeze all ingredients except 7-Up or ginger ale and raspberry sherbet like slush. When ready to serve, add 7-Up or ginger ale and sherbet. This fills a large punch bowl.
In medium bowl mix all of the ingredients together. Pour into cupcake liners in muffin tins or into an 8 x 8-inch pan. Freeze until firm, about 3 hours. Remove from freezer 10 minutes before serving.
Mix all ingredients together. Pour into casserole dish. Bake in 350° oven for 1 hour. Serve.
Cream shortening. Add sugar and eggs. Sift flour, baking soda, nutmeg and salt and add to shortening/egg mixture. Add apples to batter. Bake in 9 x 13-inch pan for 30 minutes at 350°.
Mix Rice Krispies, oats and peanuts. Set aside. In medium saucepan over low heat or a double boiler, melt caramels and mix with water. Pour over cereal mix; toss until well coated. Press mixture in lightly greased 13 x 9-inch pan. Sprinkle chocolate and butterscotch chips evenly over cereal mixture. Bake in 200° oven for 5 minutes. Spread melted chips evenly over bars. Cool 1 hour. Cut into bars.
Spray a 9 x 9 x 2-inch baking pan with nonstick coating; set pan aside. In a medium saucepan, melt the margarine. Remove from the heat. Stir in the sugar and cocoa powder until combined. Add egg white and vanilla to saucepan. Using a wooden spoon, lightly beat just until combined. Add flour, milk, baking powder and baking soda. Beat with the spoon until combined. Stir in walnuts or pecans. Spread the batter into the prepared baking pan. Bake in a 350° oven for 16 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Sprinkle with the powdered sugar. Drizzle the Chocolate Icing; let stand for 30 minutes or until icing is set. Cut into bars. Makes 24 bars.
Combine in glass bowl. Microwave on high for 3 minutes. Whip with wire whisk until smooth.
Mix soup, dressing and preserves to make a sauce. Pour over chicken breast. Bake at 325° for 1 1/2 hours.
Put the first 3 ingredients in a measuring cup; add flour to make 1 cup.
Place breast between wax paper. Pound until 1/4-inch thick. Spread mustard on chicken and top with cheese and ham. Leave about 1/4-inch around edge of chicken. Brush edge with egg. Fold in half. Press to seal. Dip in flour mixed with salt and pepper, then egg, then crumbs. Place on wire rack and refrigerate for 30 minutes to allow crumbs to set.
Brown rice in oil. Add onion and tomatoes and continue to saute. Add vegetables and pour hot water on rice. Let cook on medium heat until done (20 to 25 minutes). Add salt to taste.
Place chopped apples in lightly salted water while you prepare the batter. Beat together oil and white and brown sugars; add eggs one at a time until well blended. Sift together dry ingredients; add to sugar-egg mixture, mixing well. Stir in well drained apples, nuts and vanilla. Spread evenly in lightly oiled and floured Bundt or tube pan. Bake at 325° about 1 1/2 hours or until done. Cool in pan 20 minutes. Turn out onto wire rack to cool completely. Drizzle glaze over cake before serving.
Beat egg yellows. Add	rest of ingredients. Pour into unbaked pie shell. Bake	like custard pie. When desired firmness is attained in 400° oven for 10 minutes, then in 300° to 325° oven until done. Finish with meringue made from 3 egg whites.
Cook and rinse spaghetti. Layer spaghetti with chicken and sauce. Crunch Doritos on top of casserole. Bake at 350° for 30 minutes. (Makes a large casserole.)
Melt oleo and mix in crumbs. Press in bottom of 9 x 13 x 2-inch cake pan. Set in refrigerator and chill until ready for next layer.
Drain beans, but keep liquid. Place the drained beans in a casserole dish. Add the other ingredients and about 1 cup of reserved liquid. Stir gently using a rubber spatula to keep from breaking up the beans. Bake, uncovered, in a 350° oven for 1 1/2 to 2 hours. Stir occasionally.
Saute onions in butter, do not brown. Add tomato sauce, chili peppers, Italian seasoning and celery salt. Simmer 5 minutes. Lightly beat eggs, add cream and mix well. Remove tomato mixture from heat, quickly stir in egg and cream mixture. Cover the bottom of a 2-quart casserole with 1/3 of the Jack cheese, cubed. Add a layer of tortillas, torn into pieces. Top with sauce, then repeat layers. Spread sour cream over top and sprinkle with grated Cheddar cheese and paprika. Bake at 350° for 25 minutes, or until bubbly hot. Serve immediately. Serves 4 to 6.
Drain and combine canned fruits. Melt butter. Add sugar and flavorings. Stir into the fruit. Cover and heat in a 350° oven for 30 minutes. Stir in bananas just before serving. Use any combination of fresh and canned fruits: cherries, grapes, mandarin oranges, etc.
Cream butter. Add the sugar and unbeaten eggs. Beat until thoroughly blended, then add vanilla. Drop one teaspoonful on a greased baking sheet, allowing 2 inches for spreading. Bake in moderate oven at 330°, about 2 minutes.
In mixing bowl, using a pastry cutter, mix together shortening, flour, baking powder, salt and sugar. In small bowl, whisk together the egg, water and vinegar. Stir into dry ingredients. Cover and chill at least 3 hours (overnight is best). If dough is rolled out thin, recipe will yield 2 double-crust pies.
Melt 1 stick butter and mix with crumbs. Spread into 9-inch cake pan. In mixing bowl, cream 1 stick butter, eggs and powdered sugar. Spread over crumbs in pan. Slice bananas and spread over sugar mixture. Drain pineapple well and spread over bananas. Top with whipped topping and sprinkle nuts over top. Garnish with cherries. Refrigerate until cool. Keep refrigerated.
Defat tenderloin and cut lengthwise about halfway through. Open; salt and pepper. Rub the inside with garlic. Saute vegetables in butter. Stuff inside the meat. Tie the meat closed with string. Bake at 400° for 40 minutes. Add the cheese on top. Bake for 5 more minutes or until the cheese has melted. The meat should be rare to medium-rare. Garnish with cooked baby carrots and asparagus. Yields 8 generous portions.
Combine sugar and milk. Bring to boil and cook for 10 minutes, stirring constantly. Remove from heat. Add cocoa, Karo, oleo and vanilla. Beat until smooth. Pour in to buttered 1 1/2 x 8-inch pan and refrigerate. Delicious!
Make diagonal cuts in bread. Mix dressing and butter. Brush on cut edges. Wrap in heavy-duty foil. Heat on grill 20 minutes.
Combine graham cracker crumbs and 1 stick margarine; press into bottom of a 13 x 9-inch pan.
Preheat oven to 400°. Sift dry ingredients into a bowl. Make well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly just until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake at 400° for about 25 minutes. Makes 12.
Cook squash gently in salted water until barely tender. Drain well and cool. Mix eggs, milk, cubed cheese, salt, baking powder, flour, parsley and chilies. Fold into cooked, cooled squash. Butter a 9 x 13-inch oblong glass baking dish generously. Sprinkle bottom and sides with fine bread crumbs. Pour in the squash mixture. Sprinkle more crumbs on top and dot with butter. Bake at 325° for about 30 minutes. Serves 10. Great leftover!
Mix powdered sugar, butter, condensed milk, pecans and coconut in large mixing bowl. Make into small balls and freeze. Melt chocolate and paraffin. Dip balls in chocolate with toothpicks and put on wax paper.
Cook rhubarb in 1 cup water until tender (sauce). Add sugar, stirring constantly, until dissolved. Add pie filling and cook 8 minutes. Remove from heat and add jello. Stir until dissolved. Put into jars, seal and keep in freezer or refrigerator.
Mix all ingredients and blend well. Pour into a 9 1/2-inch ungreased pie plate. Bake at 350° for 30 minutes. You may omit coconut and have an egg custard pie if you prefer.
Dissolve gelatine in cold water. Add 1 can hot, undiluted tomato soup and mix. Add mayonnaise and cream cheese. Mix with mixer. Add shrimp and onion.
Preheat oven to 350°. Grease and flour 1 loaf pan. Mix all ingredients together in electric mixer. Mix on high for 1 minute. Pour batter into loaf pan. Bake for 50 to 60 minutes or until tests done. Makes 1 loaf.
Cream butter and sugar until light and fluffy. Add 1 egg; mix well, then add the other egg. Mix well. Add flour slowly; mix as you go. Add vanilla flavoring and nuts. Mixture should be stiff. Roll mixture out on waxed paper with a floured rolling pin cut with cookie cutters and place on ungreased cookie sheet. Bake at 350° for 10 minutes. Makes 36 cookies.
Beat egg whites to soft peak. Gradually add sugar. Beat to consistency of meringue. Beat egg yolks slightly. Pour over meringue. Fold gently, but thoroughly.
Cook penne to desired doneness on package; drain. Combine bread crumbs and cheese in plastic bag. Add pork. Shake to coat. In a large nonstick skillet, heat oil over medium-high heat until hot. Add pork; cook 4 to 6 minutes until brown on each side. Add tomatoes, tomato sauce, onion and oil to pork. Stir gently to mix. Bring to boil. Reduce heat to low. Cover and simmer 5 to 10 minutes until pork is tender, stirring occasionally. Serve pork over penne.
Heat oven to 350°. Place fish in a shallow baking pan that has been sprayed with Pam. Spread mixture evenly over fillets. Sprinkle with Parmesan cheese. Bake 30 minutes. Yields 4 servings.
Cream sugar, margarine, Crisco and egg yolks until yellow. Add remaining ingredients to mixture, alternating the milk and flour. Beat 3 egg whites until foamy and add to mixture. Bake at 350° for 35 minutes or until done. When cool, top with Heavenly Icing.