HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream of chicken soup, sour cream, butter, cheese and hash browns in a large dish. Bake 1 to 1 1/2 hours at 350°.
Mix together and bake at 350° for 25 minutes. Save some onions to sprinkle on top after baking.
Put chicken and onion in shallow pan. Sprinkle with tarragon and salt to taste. Bake in covered pan for 45 minutes at 375°. Uncover and bake until golden brown (1/2 hour). Serve with wedge baked potatoes.
Cream butter or margarine and sugar. Beat in egg; add vanilla. Measure and sift together flour, salt and baking powder. Sift dry ingredients into butter mixture. Add chopped nut meats. Form into long roll (roll in wax paper) and chill for at least 3 hours. Bake at 350° for 10 minutes. Dough keeps well 4 to 6 days.
Mix oil and flour; add enough milk to make thin white cream sauce. Salt and pepper to taste. Place peas, carrots, onion and celery in casserole dish. Add layers of chicken. Pour in cream sauce and broth. Top with biscuits and bake for 1 hour at 300°.
Brown onions and green pepper in small amount of fat. Add ground beef. Brown and then pour off excess fat. Add all other ingredients. Cover. Simmer for at least 1 1/2 hours.
Mix in order given. Use 2 (9-inch) pans. Bake at 325° until done.
Put 2 or 3 tablespoons, according to taste, in cup of boiling water.
Add sugar, salt and butter to hot milk. Add potatoes and some coconut in mixture. Put marshmallows and coconut on top of mixture. Sprinkle with cinnamon. Bake 1 hour at 325°.
Cook zucchini and add remaining ingredients. Mix well. Top with buttered bread crumbs and sprinkle with Parmesan cheese. Bake at 350° for about 30 minutes.
In a medium sized fry pan, melt butter. Add onion, green pepper and saute 2-3 minutes. Stir in chicken, cheese, sour cream, worcestershire sauce, salt and cayenne. Blend well and set aside. Prepare pie crust mix according to package directions. Roll very thin and cut into 2 inch circles. Place about 1 tsp of filling in the center of half of them. Top with the other half and press sides together with fork to seal. Place on lightly greased cookie sheet. Brush with egg whites. Bake at 450 degrees for 8 to 10 minutes or until golden brown.
In large Dutch oven, place frozen apples over low heat. Stir in 1 cup sugar and simmer until done. Sprinkle cinnamon (use more, if desired) across cooked apples. Allow to cool to room temperature so it won't melt the dough while frying. In large mixing bowl, pour in sifted flour. Cut in shortening and blend in milk to form dough. Pinch off golf ball size dough. Roll on floured surface and spoon in cooled apples. Fold and seal. In large electric skillet with hot oil, put in pies. Brown evenly on both sides.
Mix real good. Add 1 teaspoon salt. Add hot Tabasco sauce to taste.
Mix baking soda with sour cream; set aside. Mix remaining ingredients in large bowl. Add sour cream mixture. Roll on floured surface; cut out cookies. Place on ungreased cookie sheet. Sprinkle with additional sugar (can be colored sugar or sprinkles) and bake at 400° for 8 to 10 minutes.
Peel shrimp and season with Season-All and garlic. Place in casserole dish and cover with pats of butter. Bake at 400° for 15 minutes. Turn shrimp over and bake 10 minutes longer.
Prepare roll mix according to package directions, omitting egg and using 1 cup water. Place 1 cheese cube with 1 pepperoni slice. Wrap each with a small piece of dough shaping into a ball. Fry in deep oil for 5 minutes or until brown.
Pour Italian dressing over warm potatoes; chill 2 hours. Add celery, onion and chopped egg whites. Sieve yolks and mix with mayonnaise, mustard and sour cream. Fold into salad. Add salt and celery seed to taste. Chill 2 hours.
Mix the flour, butter and milk together. Combine the vegetables, soup and chicken. Pour 1/3 of batter in baking dish. Add vegetable mix and pour remainder of batter on top. Bake 30 minutes or until golden brown. Heat oven to 350°.
Bring sugar and syrup to a boil; boil 1 minute. Remove from heat and add peanut butter, then Cocoa Puffs (can use more if mix is too soupy. Drop on waxed paper; allow to harden. Store single file with wax paper between rows.
Mix ingredients and bring to boil. Remove from heat and cool. (I put pan and all in freezer for 20 to 25 minutes.) Add 2 cups fresh peaches (if available), partially drained, to cooled mixture. Pour into cooled crust and top with Cool Whip or whipped cream.
Heat approximately 1 cup soy sauce, 1/2 teaspoon ginger and 1/2 cup brown sugar until the sugar dissolves. Let cool. Marinate your favorite meat overnight. Remove from marination and broil as you normally would. When the meat cools, cut into bite size pieces and skewer with a toothpick and pineapple chunk.
Combine cocoa, sugar and milk in saucepan. Remove ingredients from sides of pan before cooking. When mixture begins to get hot, add margarine, stirring constantly. After mixture has boiled up in the pan and gone back down, begin testing for doneness by dropping a few drops of fudge mixture in cool water. When you can make a ball from the mixture, then remove pan from heat. Have 3 buttered platters ready to pour the mixture in. Add a teaspoon of vanilla to each platter. Let set for about 5 minutes. Beat each platter with upward strokes to allow cooling. Beat until mixture loses shine and will hold shape when dropped by teaspoonfuls on waxed paper. Recipe yields 60 pieces.
Preheat the oven to 350°. Coat an 8-inch square baking dish with nonstick cooking spray.
Saute bacon and onion together. Add rest of ingredients and bake 1 hour at 350° or cook on medium in crock-pot.
Drain the hominy. Saute in a small amount of oil or margarine, the hominy, onion and green or red pepper. Season with black pepper.
Place lettuce or spinach in the bottom of a bowl about 8 inches in diameter. If desired, sprinkle with salt and pepper. Layer mushrooms, broccoli or peas atop. Then layer carrots. Arrange egg slices and bacon over vegetables. Top with 1/2 cup of the cheese and green onions.
Wash tomatoes and spinach. Drain oranges. Place spinach in a large bowl; add dressing and toss to coat. Divide into 4 servings. Top with oranges, tomatoes and sunflower seeds.
Mix 1 1/2 cups crushed pretzels with sugar and butter. Press into bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes and cool. Mix cream cheese, sugar and Cool Whip. Pat onto cooled crust. Dissolve jello in 2 cups boiling water and 1/2 cold water. Add strawberries. Refrigerate. When this mixture begins to gel, spoon over cream cheese layer. Refrigerate until set.
Cream margarine and sugar. Add well beaten eggs, vanilla, and milk. Sift and mix flour and baking powder. Add to first mixture. Chill several hours. Drop from spoon onto greased cookie sheet 1 inch apart. Bake at 300° for 10-15 minutes. Take from oven and remove from cookie sheet immediately.
Let cream cheese soften at room temperature; cut beef into small pieces. Mix everything together. Mold into a loaf. Decorate with slices of ripe olives and parsley around base. Serve with crackers.
Melt chocolate in a double boiler; add can of sweetened milk and stir until well blended. Remove from heat; add vanilla and nuts. Pour into pan lined with wax paper. When thoroughly chilled, cut in squares.
Combine in large bowl oats, flour, brown sugar, salt and cinnamon. Add butter and cut in until mixture is in fine crumbs. Pat 2/3 of crumb mixture into greased 13 x 9 x 2-inch pan. Spoon evenly over top mincemeat. Mix nuts into remaining crumb mixture; sprinkle over mincemeat. Bake at 350° for 60 minutes, cool in pan and cut into 1 1/2-inch squares.
Warm oil. Add seasonings to oil. Pour over crackers and toss until oil has been absorbed.
Mix the sugar, brown sugar and margarine until smooth. Add the egg, salt and vanilla and mix well. Stir in baking soda, flour and chocolate chips. Chill for best results. Make dough into balls one inch in diameter. Place on ungreased cookie sheet. Bake at 350° for 10 minutes or until pale brown. Yields 24 AIM cookies.
Melt cream cheese at room temperature; cut up ham. Mix dressing and cream cheese together. Add all ingredients and shape into a ball. For best results, let stand in refrigerator for 24 hours.
Combine cream cheese, lemon juice and whipped topping. Add remaining ingredients and stir to combine. Pour into mold and freeze until set. Serves 12.
Add sausage, chicken, onion, green pepper and celery into a 3-quart saucepan. Saute until onions are transparent and chicken is no longer pink, about 8 minutes. Drain excess fat. Drain clam juice into a 2-cup measuring cup. Add clams to chicken mixture. Drain stewed tomatoes into same measuring cup as clam juice. Add drained tomatoes to pan. Add water to measuring cup with clam and tomato juices to equal 2 cups. Add rice to pan and add 2 cups liquid measured to pan. Bring to a boil, reduce heat, cover and simmer 15 minutes, stirring occasionally. Stir in shrimp; simmer 5 minutes. Remove from heat and let stand, covered, 5 minutes. Serves 4.
Mix all of the ingredients until smooth. Roll out to 3/16-inch thick and spread with date filling. Roll as for a jelly roll. Refrigerate overnight; slice and bake at 400° until golden brown, approximately 8 to 10 minutes.
Combine dry ingredients in large mixing bowl. Add eggs and salad oil, stirring until ingredients are moistened. Do not overbeat. Stir in vanilla, pineapple, pecans and bananas. Pour batter into three (9-inch) cake pans, floured and greased. Bake at 350° for 25 to 30 minutes. Beat cream cheese, powdered sugar, oleo and vanilla together. Add pecans. Ice cake. Keep cake stored in ice box. Will keep for several days.
Mix pineapple and dry pudding mix together in a large bowl. Add marshmallows and Cool Whip; mix well and chill before serving.
Beat with electric beater until you feel it and it doesn't stick to your fingers. Can either spread on cake with spreading knife or put into decorating bags to make designs on cakes.
Brown beef and drain. In a slow cooker arrange layers of potatoes and ground beef. Mix other ingredients except for cream and pour over meat and potatoes. Cover and cook on low for 6 hours. Turn to high and pour cream over all. Cover and cook on high for 20 minutes.
Lightly beat 2 eggs in a large bowl. Add ground beef, bread crumbs, Parmesan cheese, onion, parsley, 1 1/2 teaspoons basil, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well to combine all ingredients thoroughly. Spread 1/2 mixture in the bottom of a greased 9 x 5 x 3-inch loaf pan. Stir together 1 egg, Ricotta cheese, 1/2 teaspoon basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well. Spread over meat. Top with remaining meat mix. Spread to cover cheese. Pour tomato sauce over the top. Bake 1 hour at 350°.
Using wire whisk, in small mixing bowl, combine all ingredients except chicken and rice. In 8-inch microwavable glass pie plate, arrange chicken cubes. Pour honey mixture over chicken. Cover with plastic wrap and refrigerate for 30 minutes. Vent plastic wrap and microwave chicken mixture on High (100%) for 2 minutes, stirring halfway through cooking. Let stand for 1 minute, until chicken is cooked through. Serve over rice.
Combine one husband, one wife and a number of children, assorted sizes (these are optional but add a delightful flavor). Using a strong unity, blend well together. Add a pinch of helpfulness, a sprig of loyalty and a dash of patience. Mix generous portions of smiles and a few drops of tears. Fold into mixture and stir until light consistency forms. Sprinkle with kindness and garnish with love. This delicacy, called family happiness, should not be taken with a grain of salt, but if completely digested is good for heart nutrition. Regular servings provide minimum requirements for healthy, congenial living.
Blend flour, baking powder, sugar and salt together. Cut in butter with pastry blender until finely blended. Beat egg; add to milk. Stir into dry ingredients and beat vigorously. Pour the mixture into a greased 8-inch square pan. Sprinkle generously with brown sugar and cinnamon. Bake 30 to 40 minutes in a 400° oven.
Roll squirrel in flour mixture. Heat oil and brown squirrel in frying pan. Remove squirrel. Add onions and mushrooms and fry 5 minutes. Add squirrel, wine, thyme and parsley. Mix well. Cover and simmer for 1 to 1 1/2 hours. Remove squirrel from pan and cool. Add enough water to pan to give 1 cup liquid. Add cream to this. Bring to a boil and thicken with flour. Add meat to sauce. Simmer, then serve.
Boil water and sugar 10 minutes. Add loose tea. Steam 10 minutes. Strain into 2-quart pitcher and fill with water.
Mix oatmeal and nuts in a large bowl and set aside. Bring sugar, cocoa, milk and margarine into a hard boil. Add vanilla and pour over oatmeal mixture. Mix and drop on wax paper or foil. Let set until hard.
Rinse lentils and discard pebbles. Transfer to a large pot and add carrots, onion stuck with cloves, broth or stock, bay leaf and thyme. Bring to a boil. Simmer; skim any foam that may appear. Cover and cook for about 25 minutes or until lentils are tender, but still hold their shape; do not overcook.
Place margarine, milk and caramels in large saucepan. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Add cornflakes; mix well until coated. With back of spoon, press mixture evenly and gently into buttered 9 x 9 x 2-inch pan. Cut into bars when firm.
Melt butter in 2 1/2-quart baking dish in 350° oven. Combine dry ingredients and milk in bowl. Mix well. Pour over melted butter. Do not stir. Top with peaches. Bake at 350° for 50 to 60 minutes. Yield: 6 servings.
Beat together the eggs, sugar and salt. Then add the nutmeg, vanilla and milk. Pour into a 9 inch pie crust. Bake just until a knife inserted into filling comes out clean. The center may still look a bit soft, but will set later. Bake at 450 degrees for 15 minutes, then at 350 degrees for 15 to 20 minutes, or until knife inserted halfway between center and edge comes out clean.
Combine sugar, milk, margarine and salt in saucepan. Bring to a full boil, stirring constantly, over medium heat. Boil 5 minutes. Remove from heat. Add marshmallow cream, chips and vanilla. Stir until melted and mixture is smooth. Stir in nuts. Pour in buttered 10 1/2 X 15 inch pan. Cool. Cut.
Mix all ingredients together and marinate ribs, chicken or steaks at least 15 to 20 minutes before grilling.
Bake cake according to directions on box. Make vanilla pudding or pie filling. Crumble 1/2 of baked cake in bottom of punch bowl, then add 1/2 of vanilla pudding or pie filling. Slice 1/2 of the bananas and place on top of pudding. Next, add 1/2 of crushed pineapple on top of bananas. Then put 1/2 of strawberry or cherry pie filling on top of pineapple. Top with Cool Whip and repeat process. Place cherries and nuts on top for Christmas.
In wok or skillet, stir-fry beef, garlic and salt in hot oil. Stir in soy sauce. Cook, covered, 2 or 3 minutes. Remove meat and set aside. Add broccoli and 3/4 cup water to wok. Bring to boiling. Stir, then continue cooking, covered, 2 to 5 minutes more. Add meat. Combine cornstarch and 1/2 cup cold water. Pour into center of meat mixture. Cook and stir 2 to 3 minutes more or until thickened and bubbly. Serve with hot rice.
Combine all ingredients in crock-pot. Do not brown meat. A magic brown gravy develops during cooking. Stir occasionally if you are at home. I cook mine in a crock-pot on low all day. Serves 6. This recipe is delicious with biscuits and a green salad.
Peel and slice eggplant lengthwise, about 1/4-inch thick. Dip in egg, then bread crumbs. Fry in oil, changing if necessary. Drain well on paper towel. In a 9 x 12-inch pan, scoop sauce on bottom. Then place eggplant meat and both cheeses. Repeat in layers until ingredients are done. Cover with sauce. Cover with foil and bake at 350° for 25 to 30 minutes. Let stand before cutting and serving.
Combine in large bowl; cut in shortening until well blended. Put in covered container and store in cool place.
Preheat oven to 350°. Stir together the pumpkin, eggs, sugar, spices and sweet condensed milk. Pour mixture into a 9 x 13-inch greased pan. Crumble the dry cake mix over the top of the pumpkin mixture. Sprinkle nuts on top of cake mix. Drizzle the melted butter on top of everything. Bake at 350° for 1 hour. Serve with whipped cream.
Mix soup and melted cheese together; add hominy and Ro-Tel. Sprinkle crushed potato chips on top. Bake 30 minutes at 350°.
Saute mushrooms in butter. Add remaining ingredients and bring to a boil. Simmer 7 minutes or until slightly thickened. Great with chicken. Use beef broth and red wine or burgundy wine for beef.
Separate eggs, letting whites warm to room temperature. Grease a 10-inch tube pan. Beat egg yolks with shortening & butter at high speed until well blended. Gradually add sugar until light & fluffy (amount of sugar can be reduced). Add almond extract, then flour (in 1/4's) and milk (in 1/3's) beating at low speed. Blend in coconut well. Beat egg whites until stiff peak forms and gently fold into batter with wire whisk or rubber scraper. Bake 2 hours at 300° or until tester comes out clean. Cool in pan for 15 minutes on wire rack.
Mix all ingredients (except cheese slices). Spread on bread (all the way to edges) and put under broiler for about 15 minutes until done or brown. Put Mozzarella slices on top and broil until cheese is melted. (May also slice 3 medium tomatoes on top with Mozzarella.)
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine zucchini, milk and vanilla. Combine flour and next 5 ingredients; add to butter mixture alternately with zucchini mixture, beginning and ending with flour mixture. Stir in pecans. Spoon batter into 2 greased 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. Yield: 2 loaves.
Bowl 1: Combine flour, 3/4 cup sugar, baking powder and salt. Add milk, oil, egg and 1 teaspoon vanilla. Beat until smooth. Pour batter into 9 x 9-inch pan and pour blueberries over batter.
Mix mustard and jelly in a crock-pot or chafing dish. Heat and put sausages in. Let heat thoroughly. Use toothpicks.
Mix first 2 ingredients in a bowl. Sift together dry ingredients. Add dry ingredient to first mixture. Add nut meats. Stir well. Put in a Pam-sprayed 9 x 5-inch loaf pan. Bake 1 hour at 350°.
Cream butter with sugar; add one egg at a time, but thoroughly after each addition. Stir in preserves and milk, then baking powder, cinnamon and flour that has been sifted together. Bake in oven at 325° until done.
Preheat oven to 325°. Combine baking soda and sour cream; mix and let set while mixing other ingredients. Cream butter, margarine and sugar with electric mixer until well blended to creamy texture. Add eggs one at a time, beating well after each. Add flour and sour cream alternately. Add flavoring and mix well. Pour into a greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Mix together. Reserve 3/4 cup; pat rest of mixture in an 11 x 15-inch cookie sheet. Bake at 350° for 10 minutes.
Put 1 small box of rice in baking dish. Mix until blended, 1 can mushroom soup, 1 can celery soup and 1 cup milk. Pour over rice. Stir together. Place chicken breasts on top of mixture. Sprinkle 1 package onion soup mix over chicken. Cover. Bake 35 to 45 minutes at 350°, until chicken is tender.
Heat oven to 400°. Line saltines on buttered, foil-lined 15 x 10-inch baking sheet with sides. In saucepan, bring sugar and butter to a boil; let boil fully 1 minute. Pour over crackers, spreading to cover saltines. Bake 5 to 6 minutes until bubbly all over. Remove from oven. Sprinkle with chocolate chips. Let stand 3 minutes until chocolate is melted. Spread over saltines. Sprinkle with nuts. Cool completely; break apart in small pieces.
Saute butter, parsley, and onions. Add flour, Italian dressing, and potato chips. Combine the mixture with cold milk and heat to desired temperature. Serve.
Combine salmon, cream cheese, nuts and horseradish and refrigerate for 1 hour.
Beat eggs well. Add sugar and flour; mix well. Add milk and corn. Cook in a 2-quart casserole at 325°. Cook until set in center.
Cook egg noodles according to directions. Drain. Combine the rest of the ingredients. Pour into a greased casserole dish. Top with crushed chips. Bake at 350° until bubbly.
Dissolve dry yeast and sugar in water. Scald milk; add Crisco, sugar, salt, and flour. Stir in flour mixture (about 4 cups at a time); beat. Add eggs and beat. Add yeast mixture; knead well. Place in greased pan and cover. Let rise; knead again. Divide dough into 4 parts. Roll out 1/2 inch thick. Cut doughnuts and place on greased paper until they double in size. Fry in deep fat.
Mix sugar and flour, then combine with eggs, milk, butter, vanilla and coconut. Pour into pie shell. Bake at 450° for 10 minutes, then 350° for 20 to 30 minutes or until done.
Preheat oven to 375°. Heat oil in a large skillet; add onions, mushrooms and garlic and saute until just tender. Do not overcook. In a bowl, combine egg, flour, cottage cheese and spinach; mix well and add rice, pepper, thyme and 1 tablespoon of Parmesan cheese. Stir in sauteed vegetables and spoon in a lightly greased 12 x 8-inch casserole dish. Top with remaining Parmesan cheese and sunflower seeds. Bake 30 to 35 minutes. Serves 8.
Grease and flour 15 x 11 x 1 1/2-inch pan. Sift together and set aside the first 3 ingredients. Combine and heat to boiling in 2-quart pot, stirring, the next 3 ingredients, then add to pot, flour mixture and beat with mixer until well blended. Add last 3 ingredients and mix well. Pour into pan and bake at 350° for 22 minutes. Frost cake while still warm.
Grease 9x13 pan. Dump applesauce and pineapple into pan. Spread 1 package yellow cake mix over that. Pour melted butter or margarine over cake mix. Sprinkle nuts over all. Do not stir.
Layer ingredients in order listed in a heat-proof dish. Heat in oven at 350° until heated through and cheese is melted. Serve with tortilla chips. Also good with Doritos.
Brown meat; drain thoroughly. Add taco mix and heat through. Cover bottom and sides of 13 x 9 x 2-inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside. Combine Ricotta or cottage cheese, Monterey Jack cheese and egg. Pour over tortillas. Bake at 350° for 30 minutes. Remove from oven and sprinkle with lettuce, tomatoes, olives and Cheddar cheese. Cut into lasagna size squares and serve.
Mix all ingredients in food processor. Place in pan. Bake at 350° for 15 minutes, or until brown. Great for cream pies.
Cream sugar, brown sugar, butter and eggs. Add sifted dry ingredients. Roll in wax paper 1 inch around. Chill; slice and bake for 10 minutes at 350°. Makes 100-120 cookies.
Drain beets in 2-cup measuring cup and add vinegar and sugar and enough water to make 2 cups. Heat. Add jello and horseradish. Place in mold in refrigerator. Serves 6 to 8.
Combine melted chocolate, sugar, syrup, salt and milk. Cook over low heat, stirring until sugar dissolves. Cook to soft-ball stage. Remove from heat; add butter and cool until just warm. Add vanilla and beat until spreading consistency. Frost lightly between layers and top and sides of cake.
Soften cream cheese and combine with milk and Cheddar cheese. Add the remaining ingredients. Chill well and serve with crackers.
Heat oven to 375°. Season chicken pieces with salt and pepper to taste. Place chicken in baking pan. Brush butter on chicken and bake 30 minutes. Remove from oven and carefully turn chicken over. Set aside.
Mix the dry ingredients together in a mixing bowl. Using a pastry blender, blend in the 2 tablespoons Crisco until the mixture is coarse and grainy. Then, using a fork, stir in the buttermilk. Do not overmix. Put on a floured board and knead just a few times. Pat out the dough to about 1/2 inch thickness. Cut with a floured biscuit cutter or a glass. Do not handle the dough too much or it will get tough.
Mix sugar, oil and eggs. Add remaining ingredients. Bake in 3 layers or large sheet pan at 300° for 45 minutes.