HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place boned and skinned chicken (6) whole breasts in bottom of baking dish. Cover each breast with slice of Swiss cheese. Mix one can of cream of mushroom soup with 1/2 cup of wine or ginger ale. Pour over chicken. Mix one stick of butter with the stuffing mix. Sprinkle over top; cover with foil. Bake at 350° for 2 hours.
Cook hamburger and sausage together. Drain fat. Take muffin tin and spray with Pam. Flatten biscuits with your hands and place in muffin cup. Biscuits should come up approximately halfway in muffin cup. Place 1 tablespoon of pizza sauce inside biscuits. Fill biscuits with your favorite pizza topping, such as pepperoni, mushrooms, hamburger and sausage. Fill them full because biscuits will rise around the meat. Top with shredded Mozzarella cheese. Bake at 350° for 15 minutes or until cheese is melted.
Heat oil in large skillet until hot. Add chicken, a few pieces at a time. Cook until golden brown, about 5 minutes on each side. Remove and drain on paper towels. Cool slightly; cut into 1/4-inch cubes and set aside. Pour off all but 2 tablespoons oil from skillet; heat oil until hot. Add onion and garlic; cook and stir about 5 minutes or until golden. Add remaining ingredients and chicken. Mix well. Bring to boil; reduce heat and simmer about 20 minutes, stirring occasionally, until sauce thickens slightly. Garnish as desired. Enjoy!
Dissolve yeast in water. Warm milk. Add remaining ingredients and enough flour to make a soft dough you can beat with a spoon. Let rise until doubled. Add 1 tablespoon at a time to hot oil. Fry until brown and roll in sugar.
Rub tenderloin with butter. Combine Mein Yen with caraway seed and pat on sides of meat. Insert meat thermometer and cook at 300° until the temperature is 150° (about 1 1/2 hours). Saute mushrooms and spoon over top before serving. Serve beside wild rice. Serves 10 to 12.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan melt butter in oven. Sprinkle crumbs over butter; pour sweetened Eagle Brand milk evenly over crumbs. Sprinkle with chips, then coconut and nuts. Press down firmly. Bake 25 to 30 minutes or until light brown. Cool; chill thoroughly if desired. Cut into bars. Store loosely covered at room temperature. Makes 36 bars.
Sift all dry ingredients together. Mix together and bring to a boil the sugar, raisins and water. Boil 3 minutes. Let cool. Add shortening. Add dry and creamed mixture together. Add vanilla. Bake in square dish at 350°. Cook for 30 minutes. Check at mid-way.
Mix soup, Cheddar cheese, milk, mayonnaise and egg. Pour over broccoli. Top with buttered bread crumbs. Bake in a 2-quart casserole dish at 350° for 45 minutes.
Mix all together. Put in loaf pan. Bake 45 minutes at 375°.
Cream butter, sugar, Karo and maple syrup. Add eggs, 1 at a time. Add vanilla and salt. Stir in pecans. Pour into pie shell. Bake 10 minutes at 400°. Reduce heat to 325° and bake for approximately 50 minutes.
Fry ground beef and onion until brown. Place in bottom of casserole dish. Layer mashed potatoes on top of beef. Layer corn on top of potatoes. Put butter on top of corn. Bake at 350° for 30 to 45 minutes.
Preheat oven to 350°. Melt oleo in 13 x 9-inch pan in oven. Stir tortillas into oleo until tortillas are coated. Combine onion, soups, chilies and chicken; mix well. Pour over tortillas; stir well. Bake at 350° for 25 minutes. Garnish with cheese and lettuce. Yields 6 servings.
Melt the oleo in skillet. Add the onion, chopped, and saute until tender. Stir in eggs, one at a time. Chop the cabbage and add to the mixture. Cover and simmer until tender. Season to taste.
Slice onions and separate into rings. Cover with buttermilk and allow to stand for 1 hour. Put flour in a plastic paper bag. Add onions in bag and shake until onion rings are coated with flour. Fry in hot grease. Drain on paper towel.
Mix together margarine and graham cracker crumbs and pat into 13 x 9-inch pan. Bake at 350° for 10 minutes. Mix condensed milk and coconut. Spread on top of graham cracker base and bake for an additional 15 minutes at 325°. Pour chocolate chips on top of coconut mixture. Return to oven only until chips are melted. Spread to smooth over top.
Mix all ingredients together. Pour in 2 regular pie crusts. Bake at 350° for 10 minutes and at 325° for 25 minutes.
Mix all ingredients and form into patties. Either saute in 1 tablespoon canola oil or bake on greased cookie sheet at 325° for 20 minutes, turning halfway through cooking time. Makes 4 to 6 patties.
Combine all ingredients except 2 ounces of the cheese and 1/2 can of fried onions. Place in a greased 9 x 13-inch baking dish. Bake at 350° for 30 to 40 minutes, uncovered. Then top with remaining cheese and onions, return to oven until cheese has melted. Serves 6.
Cook potatoes in boiling salted water until tender, but not mushy, about 10 minutes. When cool enough to handle, quarter the potatoes and transfer them to a large bowl. Add green beans, tomatoes, onion, olives, parsley, a pinch of salt and the pepper. Pour 1/2 cup of the Vinaigrette over vegetables and toss gently but well.
Brown bacon and hamburger (or sausage). Mix remaining ingredients into meat mixture. Bake in casserole or small roaster for 45 minutes at 350°.
Trim excess fat from brisket. Punch holes in brisket and place in roasting pan. Pour coffee over brisket and add Lipton onion soup mix over brisket. Wrap tightly in foil. Cook for 5 hours in 350° oven. When cooked, remove from oven. Cool and slice. Place in baking dish. Pour barbecue sauce over it and bake 1 hour.
Combine hot rice, sugar and marshmallows. Let cool. Add pineapple and whipped cream. Put cherries on top and chill.
Combine cookie crumbs and melted butter; press into flan dish. Whip the cream until it begins to hold shape. Sprinkle with instant pudding and continue beating until mixture holds. Fold in sherry. Spoon the creamed mixture into the flan dish and smooth top. Arrange the sliced kiwifruit over the top in a circle. In a small glass dish, heat lemon juice and jam on High in microwave 1.5 minutes. Strain and allow to cool a little before pouring over the fruit. Chill well before serving.
Burn 1 cup sugar in heavy cast-iron skillet until light in color and it foams. Very, very	slowly, add 1 cup hot water. Stir until sugar dissolves and cool (1/2 cup of this is used for cake). Cream	sugar and butter together. Add yolks of eggs; mix well. Fold in beaten egg whites. Bake in 2 (9-inch) pans. Bake at 350° for 45 minutes.
Place meat in slow-cooking pot; cover with sliced onion. Combine garlic, catsup, Worcestershire sauce, brown sugar, salt, paprika and mustard. Stir in water and pour over meat. Cover and cook on low for 9 to 10 hours. Turn control to high. Dissolve flour in small amount of cold water and stir into meat mixture. Cook on high for 10 to 15 minutes or until slightly thickened. Serve goulash over noodles or rice. Makes 5 to 6 servings.
Season chicken with salt and pepper. Let stand about 5 minutes. Brown chicken in frying pan in hot oil. Then put the browned chicken in a large heavy pot. Using same frying pan that you browned chicken in, add onion, pork and any other cubes of meat. Fry lightly and add to large pot with chicken. Add seasonings, water and tomato paste to large pot. Simmer about 10 minutes. Clean and wash rice. Add to meat mixture. Stir well and cook slow, 35 to 45 minutes. Hot pepper optional.
Arrange pear halves on bed of lettuce leaves. Fill each center with heaping tablespoonful of Miracle Whip. Sprinkle generously with shredded cheese. Serve chilled. Makes 6 servings.
Layer the cucumber slices on paper towels. Put a heavy plate on the cucumber to take the excess water out of the cucumbers, about 5 minutes. In a large bowl, add all the ingredient except paprika. Mix well and add the cucumber slices. Chill overnight. Before serving sprinkle paprika over. Take out the garlic chunks. Can be doubled or tripled.
Mix together until smooth the cream cheese, mayonnaise, cheese, Tabasco sauce and Worcestershire sauce. Place trimmed bread between wax paper and roll with rolling pin until flat. Spread cheese mixture on bread and roll with asparagus stalk in center. (I use cut asparagus.) Brush with melted butter and bake, seam side down, at 400° for 10 to 15 minutes. To brown tops, turn broiler on for last few minutes.
Place chicken in casserole; salt and pepper to taste. Pour onion soup mix and cream of mushroom soup over chicken. Add 1/2 cup of water. Cook in a 375° oven until done.
Place chicken pieces skin side up in baking dish (13 x 9-inch). Pour oil over chicken. Combine remaining ingredients, mixing well. Pour over chicken pieces. Bake in preheated 350° oven for 1 1/4 hours or until tender. Baste occasionally with pan drippings. Pour the drippings over the chicken just before serving. Serve with rice or noodles.
Drain pineapple. Mix all ingredients and put in baked pie shell. Chill overnight or at least 4 hours before serving. Graham cracker crust is also good.
In a small bowl, mix together the lemon rind, lemon juice, mint, honey, soy sauce, salt and pepper until well blended. Preheat the broiler or grill; arrange breast halves on tray or broiler pan and brush liberally with 2/3 of the sauce. Grill the chicken on each side, 7 minutes. Serve immediately.
Bring ingredients to room temperature. Mix well. Form ball and roll in nuts. Chill and serve.
Preheat oven to 375°. Put dry ingredients in mixing bowl and stir. Add raisins and stir. Add egg and shortening and stir. Gradually add buttermilk until you have a firm, but not stiff, dough (like a biscuit dough). Put on a lightly floured board and knead for about 2 minutes until dough becomes smooth.
Mix all ingredients together. Place in greased loaf pan or small loaf pans. Bake 1 hour at 350° or until done.
Heat oven to 350°. Grease and flour 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Prepare cake mix as directed on package, except stir 1 teaspoon mint extract into batter. Pour into pan. Bake as directed. Cool 10 minutes; remove from pan and cool completely. Cut cake crosswise into halves.
Mix all ingredients together; cook slowly, stirring constantly. Brown two pie shells. Pour mixture into shells; let cool. Prepare meringue and brown.
Cook until hot butter, milk, salt and pepper. Add white sauce and cook until thickened. Cook the macaroni, then drain. Pour into a dish (casserole dish). Mix in the Cheez Whiz, then mix in the white sauce. (Optional: Put cheese slices on top.) Put in oven at 250° until cheese melts or heat in microwave for 5 minutes. Enjoy!
Following package directions, cook macaroni. Drain thoroughly. Brown ground beef in skillet. Add chili beef soup and tomato soup. Add spaghetti or macaroni. Heat mixture, stirring occasionally for 5 to 7 minutes or until the mixture is bubbly.
Sift together cocoa, flour, baking powder and salt. Set aside. Cream together shortening, margarine, eggs and sugar, mixing well. Add dry ingredients to mixture, then add milk and vanilla. Bake at 325° for 1 hour and 15 minutes.
Preheat oven to 350°. In large bowl, combine the first 3 ingredients; blend at low speed until crumbly. Stir in nuts. Press 2 3/4 cups crumb mixture into ungreased 13 x 9-inch pan. To remaining mixture, add cinnamon, soda, salt, sour cream, vanilla and egg; blend well. Stir in apples. Spoon evenly over base. Bake for 25 to 35 minutes, until toothpick inserted in center comes out clean. Cut into squares. Serve with whipped cream or ice cream, if desired. Makes 12 to 15 squares.
Place fat (if needed) in frying pan. Brown ground beef, onion and green pepper. Drain in colander; run hot water over mixture to remove all fat. Return to skillet. Add remaining ingredients and cover. Simmer 20 to 30 minutes. Turn off for at least 15 minutes. Do not remove cover while cooking on stored heat.
Cut melon in half lengthwise; scoop out seeds and drain well. Dissolve gelatin in boiling water. Add ice cubes and stir until gelatin begins to thicken, about 3 minutes. Remove any unmelted ice. Stir in banana. Place melon halves in small bowls; spoon in gelatin mixture. (Chill any excess fruited gelatin in a dessert dish.) Chill until firm. Cut in wedges. Makes 6 servings.
Cut 1/2-inch slice from top of loaf and reserve. Using sharp knife, remove bread inside loaf, leaving 1/2-inch thick shell. Cut bread into 1 1/4-inch cubes. Combine butter and oil; brush on cubes. Brown cubes in broiler 6 inches from heat, or in toaster oven, stirring until uniformly colored. Set aside.
Mix all the ingredients together. Separate large cabbage leaves and wilt with boiling water. Spread 2 tablespoons of meat mixture on each leaf. Roll up, tucking in sides of leaf and pin with toothpicks. Place in large pot with one cup of water. Pour the following over cabbage rolls: 1 can tomatoes (large) and 1 can of tomato sauce. Cook slowly, about an hour.
Dissolve yeast in 2 tablespoons warm water. Combine all other ingredients. Add yeast to mixture. Spoon into greased muffin tins. Bake at 400° for 15 to 20 minutes.
Prepare the cake mix according to package directions. Bake in a greased and floured 10 x 15-inch pan for 15 minutes at the temperature specified on the cake mix box.
Drain pears and reserve 3/4 cup of syrup. Dice pears and set aside. Dissolve gelatin and salt in boiling water. Add pear syrup and lemon juice. Measure 1 1/4 cups of gelatin into a small jello mold. Chill about 1 hour.
Boil chicken in 3 cups water until tender, using pressure cooker or any kind of pot. Remove from stock. Take off the bones. Cut up chicken (not too fine). Cook spaghetti (the real Italian kind is less starchy) in chicken for 9 minutes. Boil pepper in a little salted water after it is cut in small pieces. Cut pimiento. Mix all ingredients except the almonds. Arrange in Pyrex or casserole dishes. Sprinkle sliced almonds on top and heat in slow oven for an hour before serving.
Melt butter in large iron skillet. While butter is melting, mix sugar, flour and milk and pour over butter. Dump can of peaches and syrup all in center. Cook at 375° until brown on top. Crust will rise to the top. This can also be made in a casserole dish.
Using a large ice cream scoop, make four 1/2 cup scoops of ice cream. Place in a shallow pan. Cover and store in the freezer until firm.
Grease pie pan. Cook beef and onion; add seasonings, spread in pan. Beat milk, baking mix and eggs until smooth. Pour over beef, bake at 400° for 25 minutes. Melt cheese. Serve with lettuce, tomatoes and sour cream.
Melt butter and put in mixing bowl. Add sugar and beat well. Add eggs and beat well. Stir in flour, melted chocolate, vanilla and pecans. Spray 9-inch pie plate with Pam. Place filling in pie plate. Microwave on high 6 minutes, giving pie a half turn after 3 minutes. Cool. Top with whipped cream or ice cream.
Brown meat; drain. Combine all ingredients (don't drain juices off of cans) except cheese and chips into crock-pot. Cook until warmed through. Serve with chips and cheese.
Boil the water, sugar and cinnamon for 5 minutes and let the syrup cool. Cut the lemon, bananas and orange into slices and cover with the cooled syrup. Chill the mixture for several hours. Add ice, sliced fruit, 1/2 cup syrup and red wine. Stir the mixture thoroughly, mashing the fruit slightly. Serve the Sangria in well chilled glasses, garnishing each glass with some of the fruit.
Heat oven to 400°. Spread pizza dough into pan. Cover with shredded sharp Cheddar cheese. Season cooked broccoli with a little oil, salt and garlic powder. Simmer until nice and warm. Add broccoli over Cheddar cheese. Add grated cheese and sprinkle with bacon bits. Bake approximately 30 minutes until crust is golden brown. Remove from oven and add Mozzarella cheese to cover entire top of pizza. Return to oven until cheese is completely melted and bubbly. Serve hot or cold.
Melt margarine over medium heat. Add wine and all vegetables except onion. Saute, stirring frequently, until vegetables are tender, but still crunchy (3 to 5 minutes). Add scallops, dill and onion. Cook until scallop flesh turns opaque (5 to 10 minutes). Serve with rice, green vegetables or tossed salad.
Heat oven to 350°. Grease baking sheet. Cream the Crisco, cream cheese and milk in a medium bowl. Beat in brown sugar, combined flour, baking powder, cinnamon and salt. Mix in creamed mixture. Stir in nuts. Drop by tablespoon on cookie sheet. Place 2-inches apart. Bake for 14 minutes.
Mix ingredients well and pour into 13 x 9-inch greased and floured baking pan. Bake at 350° for 30 minutes.
Mix first 5 ingredients, then mix vinegar and Miracle Whip together and pour over corn mixture. Mix well. Chill and serve. This is a great "mix ahead" dish for potluck dinners or salad luncheons. Will keep several days in refrigerator.
Heat oven to 350°. Use a casserole dish. Layer 1/2 bag of chips on bottom of pan. Remove chicken from bone. Mix soups and Ro-Tel tomatoes with onion and chicken. Layer over chips. Put cheese over mixture and put a layer of chips over soup and chicken mix. Add more cheese over chips, if desired. Bake at 350° for 40 minutes.
Prepare cake mix as directed. In another bowl, whip the softened cream cheese, sugar and eggs. Pour 1/2 of batter into 9 x 13-inch greased dish. Pour cream cheese mixture slowly on top and then pour rest of cake mix over the cream cheese mix. Bake at 325° for 1 1/4 hours. On top (each serving) put dollop of whipped cream and maraschino cherry.
Cook bacon until crisp; drain and crumble. Cut broccoli heads into flowerets and mix with the bacon, pecans, raisins and onion. Just before serving, pour on the dressing made of mayonnaise, sugar and vinegar.
Soften cream cheese. Chop corned beef into small pieces. Combine all ingredients together and mix well. Chill for 2 hours. Shape into a ball. Serve with crackers.
Beat papaya pulp, oil, eggs and sugar at low speed of electric mixer for a few minutes. Sift flour, soda, cinnamon and salt together. Add nuts. Combine with liquid mixture and stir until well blended. Pour into a 4 x 9-inch loaf pan. Bake at 350° for 1 hour until done. Freezes well.
Boil water and cook pasta. In separate pan, heat olive oil and garlic. Toss bag of frozen vegetables and heat through. Mix milk with can of soup; stir with vegetables. Mix in 1/2 can of onion rings. Add white and black peppers. Cook vegetables as desired.
Mix well and shape into balls. Bake at 350° for 10 to 15 minutes.
Place bread in the bottom of a 9 x 13-inch casserole. Shred cheese and place on top of bread. Sprinkle sausage over cheese. Mix 2 1/4 cups milk, mustard and eggs together and pour over casserole. Cover and place in refrigerator overnight. Mix the soup with 1/2 cup milk and pour over casserole. Cook 1 1/2 hours at 300°. Serves 8.
Mix all ingredients and form into 2 loaves. Wrap in foil. Let set in refrigerator for 24 hours. Unwrap and bake on cookie sheet 1 hour at 300°, then turn over and bake 30 minutes more.
Cook/saut onion and garlic in olive oil. Add spices. Add 2 cups of water and potatoes. Bring to boiling. Turn to simmer and cook 10 minutes or until tender. Add cauliflower and beans. Cover and cook 15 minutes. Serve with cilantro.
Combine all ingredients. Put in 9-inch pie shell. Bake at 350° for 40 minutes.
Cook rice with salt. Add remaining ingredients and pour into 3 greased aluminum pans (small square ones). Bake at 350 degrees for 1 hour, or until centers are set.
Mix together and drop by spoonfuls into boiling water. Cover tightly and cook 10 to 14 minutes. Good in chicken broth or kraut. Makes good ones!!
Cook macaroni; drain. Add the mayo until it mixes smoothly. Chop up onion, green pepper and tomatoes. Add to the macaroni. Blend until it's mixed together. Add the shrimp, salt and pepper and mix thoroughly. Chill until served. Better if chilled overnight.
Cream together butter and sugar. Mix remaining ingredients and add to mixture. Pour into greased, floured loaf pan. Bake 1 hour at 350°.
Mix all ingredients thoroughly except tomato sauce and bacon. Put in meat loaf pan and top with the bacon. Pour tomato sauce over all. Bake in preheated 350° oven about 1 hour. Good!
Cut meat in 1/8-inch strips. Mix next 3 ingredients together. Roll meat in flour to coat. Brown in oil mixture. Add 1 cup or more of water. Simmer until tender. Add vegetables until meat is tender. Serve over rice.
In glass measuring cup or small microwavable bowl, microwave chocolate on High for 1 minute. Stir and microwave 30 seconds. Add cocoa and stir until all chocolate is melted.
Combine water and salt in large bowl; add chicken pieces. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry. Place chicken in a shallow dish; pour buttermilk over chicken, turning pieces to coat. Combine corn flake crumbs and next 5 ingredients in a large heavy-duty, zip-top plastic bake. Place 2 pieces chicken in bag; seal. Shake to coat completely. Remove chicken and repeat procedure with remaining pieces. Place coated chicken, bone side down in a 15 x 10 x 1 inch jellyroll pan coated with cooking spray, and spray chicken with cooking spray. Place pan on the lowest rack in oven. Bake, uncovered at 400° for 45 minutes (do not turn). Yield: 7 servings.
Cook pasta and cool. Mix other ingredients and add to cooled pasta. Mix and refrigerate overnight.
Place hamburger, uncooked, in 3-quart baking dish. Top with thinly sliced carrots.
Cream the shortening	and sugar. Add eggs one at a time. Sift the flour; measure. Add soda; sift 3 times.	Add to creamed mixture alternately with milk, bananas and nuts, if desired. Bake about 30 minutes at 350°.
Combine flour and sugar. Heat butter, cocoa, marshmallows and Coke until marshmallows melt. Pour over flour mixture; mix thoroughly. Beat together buttermilk, eggs, soda and vanilla; add to flour mixture and mix well. This batter will be a thin batter. Bake in greased and floured 9 x 13-inch pan at 350° for 30 to 35 minutes. Ice while hot.
Saute the bacon in a saucepan until crisp; drain on paper toweling. Add onion to 3 tablespoons of the bacon drippings. Saute until the onion is tender, then add corn, pepper, salt, milk and cream. Simmer (do not boil) for 15 minutes. Crumble bacon into soup. Serve very hot. Garnish with popcorn, if you wish. Yields about 2 1/2 quarts.
Beat the cream cheese, 1 tablespoon milk and sugar in medium bowl using wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the Cool Whip. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving enough for garnish. Pour 2 cups milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 1 minute or until thickened. Gently stir in 1 cup Cool Whip. Spoon over strawberries in crust. Refrigerate 4 hours. Garnish with remaining Cool Whip and strawberry halves.
Dissolve bouillon in the boiling water; add all ingredients (except beef). Bring to a boil. When boiling, add the beef and simmer until fork-tender, 3 to 4 hours. Chill meat in the broth overnight; skim off any fat. Next day, reheat.
Heat oven to 400°. Combine tomatoes, oregano and salt. In greased 13 x 9-inch baking pan, place layer of potatoes and onion. Top with half of tomatoes and 1/4 cup cheese. Repeat layers. Drizzle with olive oil. Cover with aluminum foil. Bake for 1 1/2 to 2 hours or until fork-tender. If potatoes become dry during baking, add 1/2 cup of water.
Heat milk and shortening; cool. In a large bowl, dissolve yeast. Stir in 1/4 cup sugar from measurement and 1/2 cup warm water. Let stand 5 minutes. Add sugar, salt, flour, mashed potatoes and milk to yeast mixture. Blend all together. (Dough will be stiff.) Knead on floured board until smooth and elastic, about 5 to 8 minutes. Put dough in oiled bowl and cover. Let rise until double in size. Punch dough down again. When full, shape into breads. Place in oiled pans in warm place and let rise until full. Bake at 325° for 45 minutes.
In 13 x 9 x 2-inch baking pan, layer all ingredients in order given. Cover and refrigerate until serving time. Do not toss. Cut into squares to serve. Will keep for several days.
Grease (spray) a 9-inch tube pan with removable bottom. In a small bowl, mix chopped nuts, cinnamon and 1/4 cup sugar.