HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook on top of stove all ingredients until heated. Pour over chicken parts; cook in oven at 350° for 1 hour, then serve.
Pound chicken to 1/4-inch thick. Place ham and cheese on breasts. Mix flour, salt and pepper; coat chicken. Next, dip in egg and then roll in bread crumbs. Cook until light brown in skillet over medium heat for 10 minutes in oil. Add water. Cover and simmer 5 to 10 minutes more. Top with Cheese Sauce (recipe follows).
Combine all dry ingredients. Stir well and set aside. Melt 1/4 cup butter and pour in 8-inch square pan. Sprinkle with brown sugar. Core, peel and halve apples crosswise. Arrange flat side down in pan. Cream together butter, sugar and egg until fluffy. Beat in molasses. Add to dry ingredients and boiling water. Mix only until blended and pour over apples. Bake in a preheated oven at 350° for 35 minutes.
Cream butter and sugar together until light and fluffy. Add egg yolk and beat well. Sift together flour and nutmeg. Gradually add to creamed mixture, stirring well. Spread dough evenly in a 15 1/4 x 10 1/4-inch pan. Beat egg white slightly and brush over top. Smooth surface with your fingertips and sprinkle almonds over dough and press in. Bake in a slow oven at 275° for 1 hour. While still warm, cut into 40 (2-inch) squares. Cut 5 lengthwise and 8 crosswise strips.
Beat egg in large bowl. Add drained corn, tomatoes (crushed into pieces) and onion. Put in sugar, flour, salt and chili powder. Save 1/4 cup crackers and 2 tablespoons butter. Add remaining crackers and butter to corn mixture. Sprinkle 1/4 cup crackers on top. Dab with 2 tablespoons of butter. Bake at 375° for 30 minutes.
Mix cake mix according to directions on box. Pour in 9 x 13-inch pan. Cool. Whip cream cheese, pudding and milk, then spread on cake. Spread the crushed pineapple (drained) on cake, then spread the Cool Whip on, then sprinkle coconut on top.
Jell-O can be substituted for the Kool-Aid. Use 1 (3 ounce) box of Jell-O for each package of Kool-Aid. Use 1/2 cup sugar.
Mix all dry ingredients. Add all liquids. Mix well. Cook in pot, stirring constantly. When thick, pour into 2 baked pie shells. Beat egg whites until stiff. Add sugar and mix well. Spread over chocolate mixture. Brown in a 350° oven.
Mix walnuts, cream cheese, powdered sugar and eggs together and set aside. Crush vanilla wafers; add cream cheese mixture on top of crust. Bake at 350° in a 9 x 13-inch pan for 20 minutes; cool. Make Dream Whip according to package directions. Add to Dream Whip the drained crushed pineapple, cherries, nuts and bananas. Place on top of cream cheese filling and refrigerate for a while or overnight; cut in squares.
Preheat oven to 375°. Cook vegetables according to directions on package. Drain. In 2-quart pan over medium heat in hot margarine, cook onion, celery and thyme until onion is tender, stirring occasionally. Add soup and milk, stirring until smooth.
Cream the margarine, sugars and egg. Sift the dry ingredients together and add to sugar mixture; mix well. Stir in finely chopped pecans. Chill dough. Make in rolls, 1 1/4-inches in diameter. Slice thinly and bake on greased cookie sheet 8 minutes at 375°. Dough may be frozen.
Mix cheese and oleo. Beat until smooth. Add crabmeat and garlic salt. Mix well.
Prepare dressing according to package. Mix with other ingredients. Cover tightly. Refrigerate overnight.
Combine rice, 1 1/2 cups of milk, sugar and salt in a heavy saucepan. Cook over medium heat, stirring occasionally until thick and creamy, 15 to 20 minutes. Blend remaining 1/2 cup milk and egg. Stir into rice mixture. Add raisins. Cook 2 minutes longer, stirring constantly. Add butter and vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired. Yield: 4 servings.
Combine all in blender until well blended. Spray muffin pan with Pam coating. Half fill a larger pan with water to place muffin pan in. Place the water pan on lowest rack of oven. Fill muffin tins 1/4 to 1/3 full. Carefully place muffin pan into water bath on bottom shelf. Bake at 350° for 30 minutes. Turn pan if uneven cooking is occurring. Cook 10 to 15 minutes longer until edges are pulling away from pan. Turn off oven and leave them in another 5 minutes until they are "set." Take out of pan using a blunt knife to help lift them up. Sprinkle with powdered sugar if you like.
Beat eggs; add flour and sugar. Then add all the other ingredients and pour on unbaked pie shell. Bake at 450° for 10 minutes; then bake at 350° until done.
Drain the peaches, reserve juice and set aside. Mix together the flour, baking powder, vanilla pudding (not instant), salt, soft butter, egg and milk. Grease (9-inch) pie pan. Place peaches over butter. Mix together the cream cheese, sugar and peach juice. Place over peaches; sprinkle cinnamon sugar over all. Bake at 350° for 30 to 35 minutes.
Combine all ingredients and bake at 350° for 20 minutes. Serve warm or cold with crackers.
Melt margarine in 3-quart pot over medium heat. Stir in potatoes, onion and celery. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are almost tender. Whisk 1/2 cup milk with flour until smooth. Stir into potato mixture with remaining milk and ham. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low. Cover and simmer for 5 minutes. Add corn, salt and pepper and simmer for 5 minutes longer until thickened and vegetables are tender.
Beat egg with whisk or fork. Add milk and beat until combined. Fold cheese into liquid mixture. Set aside.
Cook broccoli until tender. Cook onion and pepper in butter. Add cheese and soup and stir until cheese is melted. Bake at 350° for 30 minutes in casserole dish.
Preheat oven to 350°. Lightly grease 2 loaf pans. In large bowl, mix flour, sugar, cinnamon, salt and baking soda. Make a well in the center of mixture. Pour eggs and oil in well. Stir until dry ingredients are just moist. With a slotted spoon, dip out berries and gently stir into mixture. Add juice gradually, stirring until batter is of the proper consistency. The amount of juice varies in berries when thawed and you do not want the batter to be too thin. Bake at 350° for 1 hour. Cool in pans 15 minutes. With knife, loosen sides of loaves from pans. Turn out of pans. Let cool completely before slicing.
Mix Jell-O with boiling water. Add 7-Up, pineapple and bananas (sliced). Pour into a 9 x 13-inch container and chill until firm. Cook pineapple juice (add water to make 1 cup), sugar, flour, egg (slightly beaten) and butter. Cool. Fold in Cool Whip and coconut. Spread over Jell-O and sprinkle with pecans.
Combine sugar and food coloring. Bring to a boil. Pour over cherry gelatin. Add plain gelatin softened in water. Add rind of orange and lemon. Add juice, fruits and nuts.
In skillet, saute onion and green pepper in margarine until tender. Remove from heat. Stir in soup, mushrooms and basil. In a large separate bowl, combine cooked noodles, chicken and cheeses. Add mushroom sauce and mix well. Transfer to greased 13 x 9 x 2-inch baking dish. Bake, covered, at 350° for 45 minutes or until bubbly. Sprinkle with crumbs. Bake, uncovered, 15 minutes longer.
Gradually mix milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture comes to boil. Cool 5 minutes, stirring 2 times.
Place sausage in a 1 1/2 quart casserole dish. Microwave on High for 2 to 3 minutes or until no longer pink. Drain excess fat. Stir in eggs, sour cream, chives, mushrooms and basil. Microwave on High for 4 to 5 minutes or until eggs are set but moist. Stir every minute. Total cooking time is 6 to 8 minutes. Yield: 4 servings.
Grease a 12 x 8-inch baking dish. In a large skillet, brown beef and onion. Drain off all drippings. Stir in water, pepper, tomato sauce and paste. Simmer for about 15 minutes, stirring occasionally. Remove from heat. Stir in vegetables and half of the cheese. Pour into greased baking dish. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with melted butter. Sprinkle with oregano. Bake at 375° for 22 to 27 minutes or until biscuits are golden brown. Serves 6 to 8.
In a medium size dish, cut up bite size apples. Put 1 teaspoon of salt over them. Mix together sugar, water, cornstarch, cinnamon and nutmeg. Cook until it begins to thicken. Take off stove. Stir in 3 teaspoons of lemon juice and mix. Pour over apples and stir. Put into jars. Cook on 10 pounds of pressure for 10 minutes.
Mix in order. Makes 2 loaves. Bake at 300° for 1 to 1 1/4 hours.
Cook 1 package of coconut in cake mix. Mix 1 1/2 cups milk with sugar. Let come to a boil. Pour over cake. Let cool completely. Spread Cool Whip over cake. Sprinkle with remaining coconut.
Mix first 8 ingredients; add salt and pepper. Place in 9 x 13-inch pan. Melt oleo and mix with crushed Ritz crackers. Spread on top of vegetable mixture. Bake at 350° for 45 minutes.
Combine cheeses and beat at medium speed with electric mixer until light and fluffy. Add mayonnaise and garlic powder; mix well. Stir in pimiento. For best consistency, serve at room temperature. To store, cover and chill. Yield: 4 1/2 cups.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Mix and bake cake just like directions on box. (Do not overbake.) Remove cake from oven and punch holes in cake with wooden spoon handle. Pour on cream of coconut and let it saturate cake. Then pour on Eagle Brand milk. Let cool completely. Spread top of cake with Cool Whip and sprinkle with coconut. You can add chopped nuts and maraschino cherries to top. Cake is better the second day.
Disjoint wings, discarding tips. Arrange in shallow baking pan. Combine soy sauce, brown sugar, butter, mustard and water; heat until sugar and butter dissolve. Cool and pour over wings. Marinate in refrigerator 2 hours turning occasionally. Pour off half of marinade and save for use another time. Bake at 350° for 45 minutes, turning once. Drain on paper towels. Serve hot or cold.
Combine all the ingredients in a long casserole dish. Bake at 350° until cheese is melted, approximately 20 minutes.
Cook first 2 ingredients on stove until the sugar dissolves, at a rolling boil (this occurs immediately after it reaches a rolling boil). Remove from the stove and add peanut butter and cereal. Drop onto wax paper or foil.
Mix squash, onion, margarine, soup, sour cream, salt, pepper and 2/3 cup of stuffing mix. Pour in casserole dish and bake at 350° until set. Spread remaining stuffing mix on top of casserole and dot with margarine. Cook until brown on top.
Add Jell-O to drained pineapple, then add to cottage cheese. Add Cool Whip.
Cut beef into small pieces. Mix everything together and make a round ball. Serve with crackers.
Heat oven to 350°. Grease a 9 x 13-inch pan. Mix all ingredients together thoroughly. Spread into a greased pan. Bake for 30 to 40 minutes, until golden brown. Let cool. Cut into squares. May be used hot or cold.
Break spaghetti in half; cook in boiling water until al dente. Drain. While spaghetti is warm, combine with eggs and Parmesan cheese. Press in bottom and up sides of well-greased, 10-inch pie plate.
Mix dry ingredients together in a large bowl. Add sliced apples and mix to coat. Place apple slices in pan. Sprinkle with lemon juice and rind; dot with butter. Top with crust; slash vents in center of crust. Bake at 425° for 50 to 60 minutes, until apples are done and crust is golden brown.
Preheat oven to 350°. Coat an 8-inch square baking pan with vegetable cooking spray; set aside. Cut chocolate in 1-inch pieces. Place in heatproof bowl. Set over low heat in skillet with 1/2 inch simmering water. Stir occasionally, just until melted. Remove from heat. Set aside.
Preheat oven to 350°. Cook noodles in boiling, salted water according to package directions; drain. Melt Crisco in large skillet. Add onion and green pepper and cook until tender. Stir in soup, milk, pimento and pepper. Bring to a boil. Add cooked noodles and tuna.
Simmer raisins in water until plump. Combine diced bread, eggs, cream, sugar and spices and mix well by hand. Add raisins and mix gently. Pour into a 9 x 13-inch pan and bake at 325° for 1 hour and 15 minutes until golden brown. Place pan in larger pan of water to prevent burning while baking if necessary.
Mix cookies and margarine in bowl; reserve 1/4 cup. Press remaining cookie mixture into 9 x 13-inch baking pan. Bake at 375° for 5 minutes. Cool completely. Prepare pudding mix according to package directions using 1 3/4 cups milk. Stir in peanut butter and chocolate. Fold in whipped topping. Spread evenly over cooled crust. Sprinkle with reserved crumbs. Chill, covered, for several hours or overnight.
Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions, celery and garlic. Cook and stir until crisp-tender. Stir in remaining ingredients, except rotini and meatballs. Bring to a boil; reduce heat. Cover; simmer 30 minutes. Stir in rotini and meatballs. Simmer, uncovered, an additional 10 to 12 minutes or until vegetables and rotini are tender. If desired, serve with Parmesan cheese. Makes 8 (1 1/2-cup) servings.
Combine beef coarsely into 3 to 5-quart casserole. Mix in carrots and celery. Cover and microwave on High for 3 1/2 to 6 1/2 minutes or until beef is set, stirring once or twice. Add remaining ingredients. Microwave, covered, 12 to 18 minutes, or until vegetables are tender, stirring once or twice. Remove bay leaf before serving. Serves 4 to 6.
Combine cake mix, oranges, eggs and oil. Beat for 4 minutes. Pour in 3 layer pans. Bake at 350° for 20 to 25 minutes.
Stir all ingredients well and pour into buttered loaf pan. Bake at 350° for 35 to 40 minutes.
Combine dry ingredients; add eggs, oil, strawberries and nuts. Stir just until all ingredients are moistened. Spoon into 2 well greased and floured loaf pans. Bake at 350° for 60 to 70 minutes; glass 325°. Cool in pan 5 minutes before removing. Makes 2 loaves.
Grind cookies in food processor. Press 1/2 of the crumb mixture in bottom of layer cake pan. Cream together powdered sugar and cream cheese. Add pudding and milk. Beat until it thickens, then add Cool Whip. Pour mixture into pan. Top with remaining crumbs. Chill for several hours.
Melt butter in a pan. Put milk in a shaker; add flour and shake well. Over medium heat, stir in flour mixture, stirring constantly. Add ham; stir together. To this mixture you can add leftover peas, carrots or broccoli. Serve over toast.
Boil cabbage for 1 minute, drain and chop. Mix beef with remaining ingredients and stir in cabbage. Stir water into flour, knead and shape into a ball. Roll dough into a sausage shape. Tear off bits of dough and shape each into a ball. Roll each with a rolling pin until you have a circle. Place 2 teaspoons filling in center of each and fold circle in half. Score edges. Drop one-by-one into boiling water and boil for 1 minute, then drain. Serve warm with soy sauce or other Chinese sauces.
Let first 2 items warm to room temperature. Mix together with 1 teaspoon of fresh orange juice (this is optional). Serve with fresh fruit.
Place lettuce in 9 x 12-inch pan or dish. Layer rest of ingredients. Add sugar to Miracle Whip and spread over top. Cover and refrigerate overnight.
Mix together and let stand in refrigerator 3-4 days before eating. Will keep in refrigerator for days.
Blend all ingredients together on high for 15 seconds. Pour into greased 9-inch pie plate. Bake at 350° for 50 to 55 minutes. Cool and refrigerate.
Mix all of above ingredients. Grease and flour cake pan. Bake at 350° for 1 hour.
Beat egg yolks and add sugar and milk. Place in double boiler and cook over hot water until thick. Add gelatin softened in water and vanilla. Cool. Pour into crust. Sprinkle with chocolate. Beat egg whites until foamy. Add cream of tartar and continue beating, adding sugar gradually and beating until very stiff. Spread over chocolate and chill before serving.
Place chicken between sheets of waxed paper and pound slightly. Sprinkle with salt and pepper. In a microwave-safe dish, melt butter and mix in oil. Place chicken breasts in dish, coating breasts on both sides. Microwave on High power for 3 minutes. Let rest for 1 minute. Turn breasts over. Microwave again on High power for 3 minutes until chicken breasts are done, not overcooked. Set aside.
Blend all ingredients until smooth. Pour into a 9 x 13-inch pan. Cover and freeze. Stir every hour or so. Will be slushy-solid in 4 hours. Good as a slushy drink (less than 4 hours) or as a sherbet (more than 4 hours).
Grind cabbage day before (or shred). Then add salt, vinegar and shredded carrots. Keep covered and refrigerated until serving.
Top with grated sharp cheese and sprinkle with almonds. Bake at 375° for 1 hour and 15 minutes.
Mix all together and knead. Cover and let rise. Punch down and let rise again. Form into balls and let rise. Bake until browned. Recipe makes 100 rolls.
Drain artichokes. Combine all ingredients in small saucepan. Simmer for 10 minutes. Serves 6 to 8.
Mix milk and lemon juice and set aside. Dice peaches and oranges. Drain all fruit. Mix fruit with Cool Whip. Blend with milk and lemon juice. Add about 2/3 cup powdered sugar. Fill graham cracker crust and refrigerate at least four hours.
Mix first 3 ingredients in bowl; let stand overnight. Rinse with cold water; drain. Add remaining ingredients. Bring to a boil; reduce heat. Simmer for 30 minutes. Place in sterilized hot jars and seal. Makes 12 jars.
Beat the eggs in a mixing bowl; add 2 cups of sugar. Sift together the flour and baking powder; add to egg-sugar mixture. Warm oil in small pan. Add orange juice to warm oil. Add to cake batter in bowl; batter will now become bubbly looking and look like a cake batter should. In separate bowl, cut up apples. Combine apples with cinnamon and 5 tablespoons of sugar. Alternate cake batter and apples in angel food pan; do not use too much batter on any layer. Bake at 350° for 1 hour and 10 minutes.
Fry bacon until crisp. Add shredded cabbage and chopped onion; mix well with bacon and drippings. Add vinegar, water, sugar, salt, pepper and spices. Bring to a boil; reduce to simmer, cover and cook 45 to 60 minutes, stirring occasionally.
Sift cocoa and powdered sugar. Add dry milk and dry coffee cream. Mix all these ingredients together. Store in a tightly covered container.
Mix all ingredients together. Chill well. Serve with your choice of fruit (strawberries, pineapple chunks, etc...).
Mix all ingredients; pour into unbaked pie shell. Cook at 300° for 45 minutes.
Mix in order given except chips and nuts. Beat until well blended. Batter will be thin. Pour into ungreased pan. Sprinkle with nuts and chips. Bake at 350° for about 30 minutes. Cool in pan. Cut and serve.
Preheat oven to 375°. Spray cookie sheets with nonstick baking spray. Into a small bowl, sift together first seven ingredients and set aside. In a large bowl, cream margarine until fluffy. Blend in brown Sugar Twin and egg. Alternately add sifted dry ingredients and applesauce. Blend well. Stir in vanilla, oats and raisins. Drop by tablespoons onto prepared cookie sheets and then flatten. Bake at 375° for 12 to 15 minutes until firm. Makes 2 1/2 dozen.
Mix together with small amount of Miracle Whip. Chill. Serves 2.
Fry bacon and drain well. Chop half of bacon and leave half in strips. Butter bottom of 8-inch cake or pie pan. Arrange cheese in bottom of pan. Beat eggs and milk. Add chopped bacon. Pour over cheese. Top with remaining bacon strips. Bake for 30 minutes in 350° oven.
Mix all ingredients, except pecans. Spread in pie shell and bake in 450° oven for 15 minutes. Reduce heat to 325° and bake 30 additional minutes. Decorate pie with pecan halves.
In a bowl, prepare sauce by adding the soup diluted with 1 can water and tomato sauce with 1/4 cup water. Stir well. Add sugar and chili powder to your taste. Set aside. In pan or casserole, slice a row of potatoes, onions, chopped meat and rice; salt and pepper each row. Repeat until all ingredients used. Pour sauce over layers. Bake at 325° for 2 hours.
Cream butter and sugar. Beat in eggs. Sift all dry ingredients. In small bowl, add 1/2 cup to apples and nuts. Bake at 350° for 1 hour in 9 x 5-inch greased loaf pan.
Mix dry ingredients. In separate bowl, mix the beaten eggs, oil, vanilla and sugar. Pour egg mixture into dry ingredients. Drop from teaspoon onto ungreased cookie sheet; flatten with greased bottom of glass. Bake until golden brown in a 350° oven.
Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain fat. Add spaghetti sauce. Reduce heat to low. Heat through, stirring occasionally. Set aside. Combine cottage cheese and sour cream in medium bowl. Blend well. Spoon 1 1/2 cups of the meat sauce in bottom of 13 x 9-inch pan. Place 1/2 of the uncooked noodles over sauce, then 1/2 of the cottage cheese mixture, 4 slices of the Mozzarella, 1/2 of the remaining meat sauce and 1/4 cup of the Parmesan cheese. Repeat layers starting with the noodles. Top with remaining 4 slices of Mozzarella cheese. Pour water around the sides of the pan. Cover tightly with foil. Bake in preheated 350° oven 1 hour. Uncover; bake 20 minutes more or until bubbly. Let stand 15 to 20 minutes. Garnish as directed. Makes 8 to 10 servings.
Brown ground beef and drain thoroughly. Add all other ingredients. Cook on high for 5 minutes, then simmer for 1 hour or less. Serve over cooked spaghetti if desired and sprinkle with grated cheese and chopped onion (optional).
In large frypan, brown ground beef and onions, add green peppers, cooking slightly. Then add tomato sauce and the next six ingredients. Simmer at least five minutes. Serve over tortilla chips and top with shredded lettuce, diced fresh tomatoes, chopped onions, green peppers, shredded sharp cheese, sour cream and salsa, if desired.
Cut Snickers bars into bite-sized pieces. Add sliced bananas and unpeeled, cored, chopped apples. Add Cool Whip.
Cook on low heat. Stir all the time until bubbling. You can cook in the microwave. Put on cake while bananas are hot! (At least 4 cake layers.)
Mix and place in glass pie plate or shallow dish and top with 1/2 cup finely chopped pecans which have been sauteed in 2 tablespoons butter and 1/2 teaspoon salt. Bake 20 minutes at 350°. Serve with Ry-Krisp crackers.
Beat yolks until light and add sugar. Add flour and orange juice (with rind) alternately. Add baking powder and salt to beaten whites and add last. Bake in ungreased stem pan for 1 hour at 300°. Wait until cool to cut out but invert pan as for angel food. When cold, cut in two as for layer cake and put generous amount of filling between layers and fill cavity; completely ice all over.
Brown first 4 ingredients together in large skillet. Add dry soup mix, rice, almonds and water. Put in large casserole. Cook 1 hour and 15 minutes at 350°.
Prepare chili as directed; place two Tbsp. chili mixture on each tortilla; roll tightly. Place seam down in 12x8 inch dish. Top with remaining chili. Cover and bake at 350 degrees for 25 minutes. Top with cheese and continue baking uncovered until cheese is melted.
Melt first 3 ingredients. Mix until very smooth. Mix corn, nuts and gumdrops together. Pour melted mixture over corn mixture and quickly stir and pour into tube pan. Let cool, then slice. Do not bake. M&M's can be substituted for the gumdrops.
Cook everything in a 10-quart pan. Cook about 1 1/2 hours or until all vegetables are tender. Use pepper and garlic. This is a low-calorie soup.
Combine all ingredients; marinate brisket overnight, covered. Bake 6 hours at 275°, turning after 3 hours. Leave it covered with foil as it bakes. Leftovers make good sandwiches in buns.
Peel and slice eggplant; add onion and salt. Boil until tender but not mushy; drain, mash and add 2 tablespoons butter. Drain clams, reserving juice. Butter a casserole dish. Layer alternately eggplant, clams and Ritz crackers, ending with crumbs. Blend the milk with clam juice. Salt to taste and pour over mixture. Dot with 3 teaspoons butter. Bake at 350° for 30 minutes. Serves 6.
Combine corn and other ingredients. Pour into greased baking dish and bake at 325° for 30 to 40 minutes.