HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken. Pull meat off bones. Melt margarine in casserole. In a separate bowl, pour margarine over stuffing. Put half of stuffing in bottom of casserole. Spread chicken over stuffing. Pour 1/2 cup of broth over top of chicken. Mix sour cream and soup; spread over chicken. Top with rest of stuffing and 1/2 cup of broth over top of all. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
In large bowl, stir together flour, baking powder, baking soda, lemon peel, salt, cinnamon and ginger; set aside. In another bowl, beat together eggs, sugar, oil and if desired, orange extract. Add egg mixture to flour mixture along with zucchini and nuts; mix well. Turn batter into a greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan to wire rack. Cool thoroughly. Makes 1 loaf.
Bring liquid, spices, salt and sugar to boil. Pour over chopped ingredients. Let stand several hours before using. Keeps indefinitely and can be frozen.
Prepare apples; set aside. Measure salad oil in bowl. Add sugar and eggs; mix well. Beat at low speed until creamy. Sift flour and measure; sift again with salt and soda. Add flour mix to creamy mixture in small amounts; beat well after each addition. When stiff, beat by hand. Fold in apples and nuts by hand. Spread in 9 x 13-inch pan evenly, using wax paper after greasing. Bake at 350° for 50 minutes. Top with whipped cream and enjoy.
Put crackers in a large bowl. Add seasonings and pour oil over all. Stir every 15 minutes (5 times). Bake on cookie sheet in a 275° oven for 15 minutes.
Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in heavy skillet. Add lemon juice and brown sugar; stir until mixture thickens. Add carrots and stir until well glazed and heated through. Yields 6 servings.
Break up Doritos in 9 x 13-inch pan. Brown ground beef and drain off the grease. Stir in the taco seasoning mix (do not add water). Pour the ground beef mixture on top of the Doritos. Heat 1/4 cup milk and 1 can Cheese cheese soup, then pour over the ground beef. Top with lettuce, tomatoes, onions and green peppers. Anything else you desire may be added at this time. Top with 2 cups of grated Cheddar cheese. Bake 20 minutes at 350° or until cheese is melted. Serve with sour cream and salsa, if desired.
Cook and drain bacon, then crumble to form crumbs. In a separate pan, saute onion and garlic until tender, then blend in soup, milk and zucchini. Cook until zucchini is tender.
Heat oven to 350°. Use 9 x 9 x 2-inch baking dish. Thoroughly mix mayonnaise, mustard and butter. Dip the chicken breasts in the mixture and roll in the stuffing. Place breasts in baking dish. If there is stuffing left, stir it with the remaining butter mixture. Sprinkle around the breasts. Bake, covered, for 1 hour. Remove cover and bake for an additional 30 minutes.
Saute onion, garlic, celery and small amount of parsley in olive oil. Add liquid from minced clams and salt. Simmer slowly until onion is well cooked and about half of liquid has evaporated (5 to 10 minutes). Add clams and remaining parsley. Simmer, covered, about 5 minutes. Cook spaghetti and serve with clam sauce. Sprinkle with Parmesan cheese. Serves 4.
Wash tenderloins and pat dry. Lightly salt and pepper and place in airtight container. Pour salad dressing and Worcestershire sauce on top and turn over to coat. Place overnight in refrigerator. Grill for 15 to 30 minutes over medium-high heat, until done.
Mix together and cook to soft ball stage, stirring continuously. Remove from heat and add 1/2 pound butter. Beat until smooth and creamy.
Combine all ingredients; store covered in the refrigerator. Serve with crackers, bread or use on vegetables.
Preheat oven to 400°. Spray Pam on baking dish. Place chicken in a single layer in dish.
Layer all ingredients in casserole dish except for soup. Pour soup over top. Bake 1 1/2 hours at 400°.
Mix hamburger, vegetables and macaroni; season to taste. Mix soup and milk and pour over mixture. Bake at 400° for 1/2 hour.
Preheat oven to 250°. Melt margarine in large shallow roasting pan in oven until completely melted. Take out and add seasoned salt and Worcestershire sauce. Add all cereal, pretzels and nuts. Mix until well coated. Put back in oven for 1 hour. Stir every 15 minutes. Spread on paper towels to cool. Sprinkle with small amount of table salt and serve.
Mix until soft dough all ingredients except coconut. If dough is too soft, refrigerate, then shape into 3/4-inch balls. Roll into coconut. Bake at 300° for 20 to 25 minutes (until lightly browned).
Mix all ingredients and bake for 30 to 40 minutes at 400°. Try adding chopped green pepper, onion and pimiento.
Thoroughly combine dry ingredients in heavy 4-quart saucepan. Stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Bring to hard ball stage. Remove from heat. Add oleo, nuts and vanilla. Beat until fudge thickens. Pour in a buttered 8 or 9-inch pan.
Beat 1/2 pound butter and cream cheese until fluffy. Beat in cream and salt. Gradually add flour. Divide dough into 4 parts, wrap each part and put in freezer for 1/2 hour. Melt remaining butter. Combine sugar and cinnamon. Heat oven to 350°. Working with each quarter piece of dough at a time, roll each part into a 1/8-inch thick round on a floured surface. Brush with butter, sprinkle with 1 1/2 tablespoon cinnamon/sugar, 1/4 each nuts and raisins. Cut round into 16 wedges, roll each up starting with the widest end. Put on an ungreased baking sheet and bake until golden for 20 to 25 minutes. Makes 64.
Quickly brown meat in 3 tablespoons oil. Add water and mushrooms. Stir in soup. Heat to boiling. Blend sour cream and flour. Add to meat mixture. Cook until it thickens. Serve over rice or noodles.
Slice tops off of rolls. Layer ham and cheese. Put on tops. Mix all other ingredients and pour over rolls. Sprinkle with sesame seed. Bake at 350° for 20 minutes.
Combine all ingredients; stir until sugar dissolves. Serve over vanilla ice cream. Yields 1 1/2 cups.
Mix sweetened condensed milk and lemon juice until thick. Add softened cream cheese and mix well. Add 1/2 Cool Whip and mix. Spread on top of crust, then put pie filling on top of that layer. Top with remaining Cool Whip.
Combine all ingredients. Press into 6-cup ring mold. Bake at 350° for 1 hour. Drain grease a couple of times during baking.
Spread cream cheese in the bottom of a glass pie plate. Layer in order: chili with beans, Mexican green chilies, Monterey Jack cheese, ripe olives and spring onions. Heat in microwave oven until the cheese melts. Serve with tortilla chips.
In large frying pan, melt 1 teaspoon butter on low-medium heat. Whip eggs in mixing bowl. Dip loaf bread in eggs. Sprinkle with cinnamon to taste. Cook in melted butter until golden brown. Smother with butter. Sprinkle white powdered sugar over bread, then add syrup to taste.
Cream together butter and sugar. Add eggs, vanilla and sweet potatoes. Sift together flour, salt, soda, baking powder and spices. Add to sweet potato mixture. Pour into 2 large, greased and floured loaf pans. Bake for one hour at 350°. (Will make 3 small loaves.)
Spread pine nuts on baking dish and roast for about 4 minutes at 400°. Gently pound chicken breasts thin. Salt and pepper. Heat oil in skillet and saute chicken until cooked. Remove from pan and place on warm plate. Drain skillet, add wine and bring to boil, scraping bottom of pan, reduce by half over high heat and add lemon juice and capers. Remove from heat and add butter, whisking 1 tablespoon at a time. Add any juice from chicken on platter. Pour sauce over chicken and sprinkle with pine nuts.
Mix shortening and sugar with mixer. Pour boiling water over shortening/sugar mixture. Dissolve yeast in lukewarm water, then pour over mixture. Beat 2 eggs; add. Add 2 cups flour and salt, then use mixer to blend. Add 4 more cups of flour and mix by hand. Grease top of dough and put into greased Tupperware bowl. Seal bowl and refrigerate overnight. Roll out 1/4 inch thick, cut and dip in melted butter. Fold over. Let rise 2 to 3 hours. Cook at 400° for 15 to 20 minutes.
Bring seasoning packet in Stove Top stuffing mix to boil in 1 2/3 cups water. Saute 1 medium onion in 1/2 stick margarine. Add 1 can chicken broth into mixture. Mix the packet of dressing mix with the packet. Place this on top of turkey.
Mix all ingredients. Then add 1 cup boiling water. Bake in a 9 x 13-inch oblong pan at 325° for 30 to 35 minutes or bake in layer pans at 350° for 25 minutes.
Makes 1 1/2 cups thick and creamy topping; spoon over ice cream.
Pack okra in jar (pints) and in each jar put 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed and 2 teaspoons dill seed.
Combine ingredients and pour over steak. Marinate in refrigerator 1 to 3 days. Bring to room temperature, then broil or BBQ approximately 5 minutes per side. Slice thinly on the diagonal. Make 4 to 6 servings.
Dice mangos. Combine all ingredients in a large pot. Bring to a boil. Lower heat to simmer and cook slowly for 3 hours.
Brown meat with onions, drain. Add beans, corn, taco sauce, Ranch style dressing and tomatoes. Add 1 cup water. Cook slowly for 2 hours. Serve over corn chips and grated cheese on corn chips (I cook mine in crock-pot).
In skillet, brown onion, green pepper and ground beef; drain. Add tomato sauce, corn with juice, and salt and pepper to taste. Pour mixture in an 8 inch greased casserole dish. Mix egg and milk together; add corn bread mix and mix well. Spread on top of meat mixture in casserole dish. Bake at 375° to 400° for 30 to 40 minutes. Serves 4 to 6 people.
Mix together margarine, pepper sauce and vinegar. Dip chicken pieces in margarine, sauce, and vinegar mixture. Dredge in dry salad dressing mix. Arrange on baking pan (cookie pan will do). Sprinkle with paprika. Bake at 400° for 20 minutes. Turn pieces and bake 15 minutes longer or until done.
Combine all ingredients and bake in a granite pan, uncovered, for 3 hours at 300°. Then put in jars and seal.
Combine all ingredients and knead. Shape into small balls (do not roll), and place in greased pans. Bake for 15 minutes or until brown.
Drain pickles well in colander and slice about 1/4-inch thick. Return to the same jar a layer at a time, sprinkling sugar and spices over each layer. Close jar tightly and seal with several layers of masking tape; sealing really well. Turn upside down twice daily for two days. Then, refrigerate and enjoy!
Combine all dry ingredients. Drain pineapple. Combine dry ingredients with margarine, vanilla, pineapple and milk. Pour into two unbaked pie shells. Bake at 375° for 45 to 50 minutes.
Line bottom of 13 x 9-inch baking pan with bread pieces. In large mixing bowl combine remaining ingredients. Pour over bread and refrigerate 4 to 5 hours or overnight. Bake at 350° for 35 to 45 minutes or until golden brown.
Heat oven to 400°. Grease baking dish good. Cook beef and onion in skillet until beef is brown. Drain grease off. Stir in soup, vegetables and milk. Mix together the Bisquick and water in baking dish until moistened. Spread evenly. Add beef mixture over Bisquick batter. Sprinkle with cheese. Bake 30 minutes. Serves 8 to 10.
Drain pineapple and oranges. Pour pie filling in a bowl and add strawberries, pineapple and oranges. Chill overnight. Add sliced bananas just before serving.
Mix gelatin and boiling water; add orange juice. Chill until it begins to thicken. Stir in sour cream and sherbet. Beat until thick and foamy. Add pineapple and oranges. When set, sprinkle with coconut.
Cut up chicken breasts and brown in skillet. Add parmesan spaghetti sauce and cook about 20 minutes. Serve over spaghetti noodles.
Thaw vegetables in microwave and put in a greased casserole. Combine soups with 1/4 can milk and pour over vegetables.
Preheat oven to 425°; mix dry ingredients in a large bowl. Mix milk and 1/2 of pineapple and juice, egg whites and oil in a bowl or blender. Combine the ingredients and mix; drain the second half of the pineapple and add to mixture. Line the muffin pan with paper baking cups and fill with batter. Bake for 17 minutes. Makes 12 muffins.
Cover scallops with cold water. Bring to boiling. Reduce heat and simmer 2 minutes. Drain; reserve 1 cup liquid. Slice scallops 1/4-inch thick. Cook onion in butter until tender. Blend in flour and pepper. Add reserved liquid and milk. Cook and stir until thickened. Remove from heat. Stir in mushrooms, Parmesan cheese, parsley, pimento and scallops. Put into 1 1/2-quart casserole. Sprinkle with shredded cheese. Top with potato chips. Bake 20 to 25 minutes at 350°.
Melt the margarine in a pan. Spread the coconut over this. Put the chocolate chips, milk and pecans over the coconut and bake until done (about 20 minutes).
Mix all ingredients by hand. Pour into greased pie plate. Bake at 350° for 30 to 35 minutes.
Cook (boil) chicken ahead of time until tender. Remove meat from bones (reserve broth). Cut chicken into pieces and place in greased 9 x 13 x 2-inch pan.
Mix cream cheese, seasoning and garlic salt or powder and spread in 9-inch greased pie pan.
Put milk in bowl. Whip until thick. Add sugar and vanilla; whip again. Now fold in big pan of snow.
Mix dry ingredients together. Add eggs, sweet milk and onion. It may not take the entire can of milk. Have batter stiff enough that you can drop by small spoonfuls into hot Wesson oil where the fish have been fried. (Use a deep pot or Fry Baby cooker.) The hush puppies will pop up; turn over and cook on the other side. Drain on paper towels.
Bring to boil the sugar, Milnot and butter and let boil for 7 minutes. Remove from heat and add chocolate bits and marshmallow cream.
Saute onion and pepper until soft. Brown ground beef and drain. Add to vegetables. Blend in soup mix until dissolved. Mix in cheese. Cut crescent roll triangles in half. Place teaspoon of filling on dough and roll until edges are sealed. Bake at 350° for 15 to 20 minutes on ungreased baking sheet.
Cream together margarine, sugar and egg. Add pumpkin or squash. Add remaining dry ingredients. Add juice and raisins.
Fold sugar into egg whites. Add remaining ingredients to egg whites. Pour in 8-inch buttered pie pans. Bake at 325° for 25 minutes. Refrigerate 2 hours. Top with real whipped cream.
Mix and pour into unbaked pie crust. Bake in 350° oven for 45 to 50 minutes.
Mix well all ingredients. Chill several days ahead (it gets hotter). Serve surrounded by assorted raw vegetables for dipping.
Combine the first 5 ingredients, bring to a boil and simmer for 5 minutes. Combine cornstarch and water. Stir into rhubarb. Boil 1 minute.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, salt and baking powder. Blend into butter mixture. Add lemon extract. Fold fruit and nuts into batter until thoroughly mixed. Spoon mixture into greased 10-inch tube pan. Bake at 275° for 2 hours. Cool cake thoroughly before removing from pan.
Mix all ingredients but egg whites. Stir only until blended. Fold in egg whites. Pour in hot waffle iron. Serves 4.
Combine sugar and milk in 4-quart saucepan. Stir until mixed. Cook on medium-high heat until a small amount forms a soft ball when dropped in cold water. Cook stirring constantly 6 to 7 minutes. Remove from heat. Add butter, peanut butter and vanilla. Beat until it begins to thicken. Pour immediately into a greased 11 x 15-inch pan. Smooth out. When cool, cut into 35 squares.
Heat fat in 2-quart saucepan, add rice and fry to a golden brown on medium heat. Add onion, celery and minced garlic and saute until wilted but not brown. Add seasonings, chicken stock and ground meat. Bring to a boil; turn switch to lowest heat and cover. Cook for 30 minutes without lifting lid.
Prepare Jell-O and add other ingredients. Chill until set. Serve.
First Layer: Cream butter and 2 tablespoons sugar. Fold in sifted flour. Bake in a 9 x 13-inch pan at 350° for 12 to 15 minutes.
Preheat oven to 350°. In a large skillet, saute the sausage; cool. In a bowl, combine the sausage, cheese, one egg, parsley, onion salt and garlic salt; mix well. Unroll pizza dough; roll into a 12 x 8 inch rectangle. Spread sausage mixture down the center of dough. Bring dough over filling; pinch seams to seal. Place seam side down on a greased baking sheet; tuck ends under. Beat remaining egg; brush over top. Bake at 350° for 25 to 30 minutes or until golden brown. Let stand for 5 minutes before slicing. Yield: 6 servings.
Mix pineapple, blueberries and 1 cup of sugar. Spread in a 13 x 9-inch baking dish. Sprinkle dry cake mix evenly over fruit. Drizzle evenly with melted margarine. Sprinkle with pecans, then with 1/4 cup of sugar. Bake at 350° for 35 to 40 minutes. Serves 8.
Wrap bacon around boned and skinned chicken breasts which have been cut in half. Secure with skewers or toothpicks. Place shredded dried beef in casserole and lay chicken and bacon rolls on top of beef. Combine remaining ingredients and pour over chicken. Bake at 325° for 1 1/2 hours or until tender. Serves 6.
Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups. Serve on sliced oranges or cheese-filled manicotti or with corn or potato chips. Or top 1 cup dairy sour cream with 1 cup salsa and serve with chips.
Mix Feta cheese, mayonnaise, spices, herbs and cream cheese in food processor. Serve with crackers. Makes about 1 1/2 cups. Great on baked potatoes!
Cook and stir ground beef and onion in Dutch oven until beef is brown; drain. Stir in Hamburger Helper sauce mix, water and other ingredients.
Combine all ingredients. Beat 5 minutes until smooth. Fold in blueberries. Pour filling in pie shell. Bake at 400° for 25 minutes.
In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds, then beat on medium for 4 minutes. Pour into a greased bundt pam. Bake 55 to 60 minutes in a 350 degree oven. (Mixture will be thick.)
Wash and dry chicken. Dip and coat each piece with mayonnaise, then flour. Salt and pepper each piece before or after coatings according to taste and preference. Place coated chicken in baking pan.
Slow Cooker Directions: In slow cooker mix soup, soup mix, potatoes, and carrots. Add roast and turn to coat. Cover and cook on low 8 to 9 hours or until roast and vegetables are done.
Mix the first 6 ingredients together. Pour in a 10 x 10 x 2-inch baking dish. Top with the cracker crumbs mixed with the melted butter. Bake at 350° for 20 to 25 minutes.
Beat soup. Pour over hominy after adding chilies. Put grated cheese on top. Bake at 400° for 45 minutes, then reduce to 325°. Bake 30 minutes more.
Cream margarine and sugar. Add egg and almond extract. Cream again. Sift together the flour, salt, baking soda, baking powder, cinnamon, cloves and allspice. Set aside. Dry raisins on paper toweling. Mix raisins with a tablespoon or two of the dry ingredients. Add raisins to creamed mixture. Add dry ingredients and blend well. Add cranberry sauce, mixing well. Pour into a greased 9-inch angel food pan. Bake in preheated 350° oven 1 hour or until it tests done.
Heat fat in heavy pan. Add mushrooms and onions. Saute over low heat until tender. Remove from heat. Rub meat with flour and brown on all sides. Add remaining ingredients. Put in slow oven for several hours. Serves 8.
In small bowl, combine margarine, chili powder, onion powder, cumin, paprika and garlic powder; blend well. Spread cut sides of buns with margarine mixture.
Combine all ingredients. Bake at 350° for 45 minutes or until set. Leave lid on the first half hour.
Mix all ingredients together in 9 x 12-inch pan. Frost while warm. Bake at 350° for 40 minutes.
Mix all together; spread onto tortilla. Roll up and place on platter. Cover with plastic wrap. Place in freezer overnight. Cut into slices while frozen. Thaw about one hour before serving.
Thoroughly mix all ingredients. Chill. Shape into a ball by turning on piece of foil or wax paper which you slightly grease. Store in refrigerator until it is chilled enough to frost.
In heavy pot or Dutch oven, fry bacon, then meat and brown. Add oregano, chili, cayenne, cumin, garlic and Tabasco; mix thoroughly. Add tomatoes, peppers and enough liquid to cover ingredients, beginning with beer. Simmer, uncovered, for around 3 1/2 to 4 hours, adding strong black coffee as necessary.
Put pineapple and juice in casserole. Mix flour, sugar and cheese. Spread over pineapple. Sprinkle Ritz crackers over that. Pour melted butter over crackers. Bake at 350° for 30 to 35 minutes.
Combine beef, beans, seasoning mix and water in saucepan. Bring to a boil and simmer 10 to 15 minutes until liquid is gone. Pour tomato sauce into pie pan. Dip both sides of 6 tortillas in sauce and layer around 9 x 13-inch baking dish to form crust. Spread beef mixture over tortillas. Dip remaining tortillas in sauce and arrange on meat mixture. Pour remaining sauce evenly over all and sprinkle with cheese. Bake at 350° for 30 minutes. (Can be garnished with lettuce, olives, tomatoes, sour cream, etc.) Makes 6 servings; 3 1/2 proteins, 1 1/2 breads and 2/3 vegetable. (WW)
Stir boiling water into gelatin. Dissolve completely. Pour mixture slowly into 13 x 9-inch pan. Chill at least 3 hours. Cut in any shape. Use any flavors. It is a wonderful healthy snack.
Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed for 3 minutes. In separate bowl, combine flour, cocoa, baking soda, baking powder and salt. Add to butter mixture alternating with water. Mix well. Pour into greased cake pan. Bake at 350° for 30 to 35 minutes or until cake is done.
In a mixing bowl, combine the first six ingredients. In another bowl, beat eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended about 1 minute. Pour into a greased 12 X 9 X 2 inch baking pan. Bake at 350° for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool on wire rack.
Mix well. Roll into 1-inch balls. Place on ungreased baking sheet and bake in slow oven at 300° for 20 minutes. After cookies cool, roll in powdered sugar.
Butter Bundt pan. Put raisins and nuts in. Put in dough balls, melted butter, brown sugar and pudding mix. Then mix up sugar and cinnamon and sprinkle on. Cover with foil and leave set out overnight. Next morning bake at 350° for 30 minutes and serve. Makes 12 servings. Very good!
Mix oleo, sugar and eggs well. Add rest of ingredients; mix well. Shape into small balls; roll in colored sugar and cinnamon, which have been mixed together. Bake at 400° for 8 to 10 minutes, until golden brown. These puff up and flatten out.
Mix dry ingredients. Stir in cream and vanilla. Pour over fruit. Bake 1 hour at 300°.
Preheat oven to 350°. In a shallow dish, combine flour, salt and pepper. Dredge potatoes in the flour mixture and place them in a shallow 2-quart baking dish. In a small skillet, heat margarine over medium heat. Add onion and saute for about 5 minutes or until tender. Spoon onion over potatoes and pour buttermilk over top. Sprinkle paprika over potatoes and bake for 1 to 1 1/4 hours or until the potatoes are tender. Yield: 6 servings.
Mix mustard and jelly together and cook on low heat until dissolved. (A crock-pot is excellent for this dish.) Place the wieners into the mixture. Cook for about 15 to 20 minutes.
Microwave chocolate and margarine in large, microwavable bowl on High 2 minutes or until margarine is melted. Stir sugar into chocolate until well blended. Mix in egg and vanilla. Stir in flour and walnuts until well blended. Spread in greased 13 x 9-inch pan. Bake at 350° (325° for glass dish) for 30 to 35 minutes, until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pans. Cut into squares. Makes 24 fudgy brownies.
Place peaches pit side up in unbaked pie shell. Combine other ingredients and pour over peaches. Bake 15 minutes in a 400° oven. Reduce heat to 300° and bake 1 hour longer.