HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put chicken between 2 pieces of wax paper and pound to 1/4-inch thick. Put 2 tablespoons chiles and 1 strip cheese in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Roll each stuffed chicken piece in shallow bowl containing melted butter. Roll in crumb mixture. Place chicken rolls seam side down in baking dish and drizzle with little melted butter. Cover and chill 4 hours or overnight. Bake, uncovered in preheated 400° oven for 20 to 30 minutes.
In large skillet, brown bacon lightly. Drain off all but 2 tablespoons drippings. Add apples and celery; cook until tender. Remove from heat. Add onions, stuffing and almonds and mix well. Mix eggs, water, thyme and broth. Pour over stuffing and mix well. Spoon into 8 x 12-inch greased pan or baking dish. Cover and bake at 350° for 45 minutes, then add Durkee onions to top of stuffing. Bake 5 minutes and serve. Makes 8 to 10 servings.
Take the biscuits and stand them up around the sides of the Bundt pan. Pour the oleo over the top and sides of the biscuits. Bake at 350° for 25 minutes or until golden brown. Pulls apart for slices.
Pour 1 cup boiling water over dates, soda and butter. Let stand until cool. Add egg, flour, sugar, chopped nuts and vanilla. Mix well. Bake at 350° for 30 minutes in a greased and floured 12 x 7-inch pan.
Mix all ingredients. Drop about 1/4 cup batter for each pancake onto a hot greased griddle. Cook about 5 minutes or until brown; turn once to brown other side.
Cook rice as directed. Stir in soup and wine. Heat through. Stir in mushrooms and shrimp. Turn into greased 2-quart casserole dish. Cover with Parmesan. Broil until lightly browned.
Or use 2 teaspoons sweetened Kool-Aid. Omit sugar and water. Increase milk to 1 cup.
In skillet, melt margarine until sizzling. Stir in brown sugar and mustard. Add apples. Cook over medium heat. Stir occasionally until apples are crisply tender. Place ham in skillet with apples on top. Cover. Cook until ham is heated through.
Cream shortening and eggs. Dissolve soda in mashed bananas and add together. Add nuts, sugar, flour and salt. Place in greased bread pan. Bake at 400° for 20 to 25 minutes.
Heat oven to 425°. On a cookie sheet, place slightly flattened biscuit. Top with about 2 teaspoons pizza sauce, then add a couple shreds of cheese and your other toppings. Bake about 10 minutes.
Mix sauce (the first 6 ingredients) in large kettle and cook slowly for 1 hour. Cool sauce. Rinse fish and dry. Sprinkle lime juice over fish slices and season with salt. Flour both sides lightly when ready to fry. Heat olive oil with crushed garlic in frypan. Remove garlic as soon as it browns. Fry fish slices on low heat 15 minutes. Remove and arrange in deep glass dish. Pour sauce over it. Cover; refrigerate at least 24 hours. Serve cold.
Sift flour and sugar; make a well. Add oil, yolks and liquid; beat well with a spoon. Beat egg whites with cream of tartar until very stiff. Fold egg yolk mixture over egg whites. Gently fold until blended. Pour into 10-inch tube pan. Bake in a 325° oven for 50 minutes. Bake at 350° for 5 to 10 minutes. Invert; cool.
Combine sugar, eggs and oil. Beat well. Combine flour, soda and salt. Add sugar mixture, one cup at a time. Mix well. Stir in vanilla, cinnamon and pears. Spoon into a well-greased 10-inch Bundt pan. Bake in 350° oven for 1 hour or a little longer.
Pour cooked broccoli in a baking dish. Put velveeta cheese chunks and crushed crackers over broccoli. Drizzle melted butter over everything.
Brown pork chops in heavy skillet; season with salt and pepper. Place rice in a 12 x 10 x 2-inch baking dish. Pour orange juice over rice. Arrange browned pork chops on rice. Pour soup over all. Cover and bake at 350° for 45 minutes. Uncover and bake 10 minutes longer. Serves 6.
Flatten the biscuits, 1 at a time. Put a hot dog on biscuit. Bring edges up to cover hot dog. Bake at 400° for 10 minutes. Serve with mustard, ketchup or relish.
Cut up 1 cup of strawberries. Mix with sugar and cornstarch in a 2-quart saucepan. Stir in water gradually until smooth. Cook and stir over medium heat until thick and clear. Add red food coloring (if desired). Cool. Stir in remaining berries, saving 1/4 cup for garnish. Pour into crust. Chill until firm (3 hours). Top with Cool Whip; garnish with berries.
Pour milk into blender. Add pudding mix and ice cream; cover. Blend at high speed 30 seconds. Scrape sides of container; blend 30 seconds longer. Pour into glasses. Top with club soda. Serve immediately. Serves 4 to 6.
Arrange 15 graham squares on bottom of 13 x 9 pan. Beat cream cheese in bowl until smooth. Gradually beat in 1 cup milk until blended. Add remaining milk and pudding mix. Beat for 2 minutes. Gently stir in whipped topping. Spread half the pudding mixture over graham squares. Top with remaining graham squares and pudding mix. Refrigerate 4 hours or overnight. Cut into squares and serve.
Boil potatoes in skin until tender. Cut into 1/2-inch slices. In buttered 9 x 13-inch baking dish, cover bottom with potato slices. Cover with layer of crumbled bacon. Sprinkle with onions and then cheese. Combine remaining ingredients and pour over layered pan. Bake at 375° for 40 minutes.
Mix together Cool Whip and condensed milk. Sprinkle Kool-Aid on top and stir until firm. Put in baked pie shell and refrigerate.
Cook potatoes in boiling salted water until done; drain. Cover and refrigerate overnight. The next day, grate potatoes. Mix with other ingredients. Place in shallow 2 quart baking dish and bake 35 minutes at 350°. Serves 8 to 10.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended (1 to 2 minutes). Let stand for 5 minutes. Fold in whipped topping. Stir 1 cup of cookies and rocks* into the pudding mixture. Spoon onto pie crust. Sprinkle remaining cookies. Freeze until firm, 4 hours. Garnish with gumdrop flowers or gummie worms.
Brown veal, add seasonings, cover and let simmer for about 1 hour. Add tomato sauce, mushrooms and peas. Cook over low heat, turning occasionally until tender.
Sift together the dry ingredients. Mix egg, milk and 1 tablespoon corn oil. Add to flour mixture and beat. Dip chicken into batter, coating completely. Drain. Pour corn oil into deep fryer or 3-quart saucepan. Heat oil to 375°. Carefully add chicken, a few pieces at a time. Fry about 4 minutes; drain. Place in a shallow baking pan and bake in a 350° oven about 30 minutes or until tender. Makes 4 servings.
Combine flour, sugar, salt, soda and cinnamon in bowl. Stir in nuts. Mix vanilla, eggs, oil, bananas and pineapple in bowl. Add to flour mixture; mix just until moistened. Spoon into greased and floured Bundt pan. Bake at 350° for 1 hour or until bread tests done. Cool in pan for 10 minutes. Remove to wire rack to cool completely. Pan may be prepared with nonstick baking spray. May substitute 2 loaf pans for Bundt pan. Yield: 16 servings.
Chop onions and tomato. Pit and remove pulp from avocados. Add onions, tomato and lemon juice to avocado pulp. Mix well. Chill. Serve with corn chips.
Mix sugar and cornstarch. Add remaining ingredients. Fill container, then finish filling with whole milk to make a gallon. Freeze in gallon freezer.
In bowl, combine flour, cinnamon, baking soda, baking powder, salt and allspice; set aside. Cream eggs, oil, brown sugar and white sugar together. Add grated zucchini and vanilla; mix well. Add dry ingredients and chopped nuts. Mix. Pour into 2 loaf pans (greased and floured). Bake at 250° for 50 to 60 minutes.
Dissolve yeast in warm water. Add sugar; set aside 5 minutes or until bubbly. Add salt, oil and 3 tablespoons sesame seed. Stir in flour slowly until a stiff dough forms. Turn on lightly floured board. Knead 10 minutes, until dough is smooth and satiny. Cut into 4 pieces. Shape or cut each piece into 3 parts about 30-inches long. Braid. Place braid in tight coil on greased baking sheet. Let rise until doubled.
Mix all ingredients and put by tablespoonfuls into skillet of hot grease. Turn with egg turner until brown.
Heat oven to 375°. Spoon stew into a 2-quart round casserole bowl. Place pie crust on top of the stew. Fold edges under. Sprinkle with cheese; cut 2 or 3 slits in crust. Bake for 35 to 40 minutes, or until crust is golden brown. (Use as much cheese as desired.)
Mix ingredients together with enough cracker crumbs to form patties. Roll in cornmeal and fry in Crisco until golden brown.
Combine butter, shortening and coffee in saucepan (1 cup water plus 1/4 cup unsweetened cocoa may be substituted for coffee). Bring to a boil. Mix flour and sugar in a large bowl. Pour boiling mixture over. Add buttermilk, eggs, baking soda and vanilla. Mix well and spread on well buttered cookie sheet. Bake at 400° for 20 minutes.
Mix well all ingredients, except shrimp. Add shrimp and combine. Add a little more ketchup, if needed, for slightly pink color. Allow time for flavors to mix. Serve with crackers.
In a 9 x 14-inch pan, put a layer of Monterey Jack, then 1/2 can chilies, next a layer of Cheddar cheese, then the rest of the chilies. Mix eggs and milk together. Add Bisquick and pour over mixture. Bake at 350° for 1 hour.
In a large bowl combine the eggs, sugar, salt, dark corn syrup, maple syrup and vanilla. Beat well with an electric mixer or wire whip.
Melt chocolate in double boiler over hot water. Combine Marshmallow Creme and rum flavoring in small bowl. Stir into chocolate; mix well. Add cereal, coconut and pecans, mixing well. Form into small balls. Roll in additional coconut or chopped pecans. Chill until firm. Yields 4 dozen.
In a mixing bowl, combine sugar and butter; beat until creamy. Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add to creamed mixture until completely blended. Chill for 30 minutes. On a lightly floured surface, roll dough to a 1/4-inch thickness. Cut with holiday cutters dipped in flour. Using a floured spatula, transfer cookies to ungreased baking sheets. Bake at 350° for 10 to 12 minutes. Cool on wire racks.
Combine pudding mix and milk in bowl. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 2 minutes. Pour into 6 (5 ounce) paper cups. Insert wooden or plastic spoon into each for a handle. Press a square of aluminum foil or wax paper down onto pudding to cover, piercing center of foil with handle. Freeze until firm, at least 5 hours. Press firmly on bottom of cup to release pop. Serve with foil around handle. Makes 6 pops.
Lightly pound chicken breasts between sheets of wax paper to an even thickness. Combine bread crumbs, cheese, oregano, pepper and salt. Coat each chicken piece with egg, then with crumb mixture pressing crumbs firmly and thoroughly over chicken surface. Pour enough oil into a large skillet to make 1/4-inch depth. Heat over medium high heat. Saute chicken, two pieces at a time, until golden brown, about 3 minutes on each side. Drain on paper toweling; keep warm. Repeat with remaining chicken pieces, adding a little more oil if needed.
Melt and heat oleo, brown sugar, cinnamon and nutmeg. Butter pan real well. Cut 1 1/2 cans biscuits into quarters. Layer in tube pan; pour melted ingredients over biscuits and nuts (optional). Quarter next 1 1/2 cans of biscuits and pour balance of mixture over this. Bake for 1 hour in 300° oven.
Brown and drain hamburger meat. Cook noodles until tender; drain. Put meat back into skillet; add sweet pepper. Cook until peppers change color. Add all other ingredients except cheese. Mix well. Pour into casserole dish. Top with cheese. (Put in oven or microwave.) Cook only until cheese melts. Serve hot.
Soften cream cheese with cherry juice. Add pineapple and cherries; mix well. Fold in marshmallows and whipped cream. Refrigerate until served.
Bake at 425° until they rise, but don't let them brown unless you are going to eat them as soon as cooked.
Melt margarine in large fry pan. Saute chicken pieces until lightly browned. Remove from pan; add onion to pan drippings. Blend in flour, paprika, salt and pepper. Add chicken broth; cook stirring constantly until thick and smooth. Stir in sour cream and Worcestershire Sauce. Mix 1/2 of sauce with the cooked noodles. Pour into shallow 3 qt. casserole. Arrange chicken pieces on noodles. Pour remaining sauce over chicken. Bake in slow (325°) oven 1 hour until chicken is tender.
Crush graham crackers with rolling pin. Mix all other ingredients with cracker crumbs and fold together well. Place in pans and refrigerate 2 nights at least. When hardened, let set out for 2 to 3 hours and it will release from mold.
Using 9 x 13 inch baking pan, lay bread out covering bottom and up onto sides of pan. Mix all other ingredients together in a bowl and pour over bread.
Drain water chestnuts and marinate in soy sauce several hours. Cut water chestnuts in half if very large. Roll in sugar. Cut bacon slices in half crosswise and again lengthwise. Wrap water chestnuts in bacon slices. Secure with a toothpick. Bake at 425° until bacon is crisp. Turn once. Drain on paper towels. Makes 16 to 20. (May be made day before and refrigerated. Before serving, reheat 10 minutes at 350°. Serve in chafing dish.)
Mix and drop by teaspoon. Sprinkle with cinnamon sugar or chocolate chips. Bake 10 minutes at 350°.
Cut pita bread halves into halves again to make triangles. Spread cream cheese inside pita triangles. Chop olives and sprinkle them on cream cheese.
Grease 8 x 8-inch pan. Put sliced apples in pan. Mix all remaining ingredients together until crumbly. If ingredients are too moist, add a little flour. Sprinkle over apples. Bake at 375° for 30 minutes.
Cook vegetables in 1/4 cup water until tender-crisp. Add rice, shrimp, crab meat, mayonnaise and seasonings. Mix well. Turn into buttered shallow casserole. Tip with rice cereal. Bake at 375° for 20 to 25 minutes.
Heat oven to 350°. Line 13 x 9 x 2-inch rectangular pan with aluminum foil. Mix cereal, salt and pepper. Dip chicken into milk, then roll in cereal mixture until well coated. Place chicken, skin side up in pan. Drizzle with melted margarine. Bake until chicken is done, about 1 hour. Do not turn chicken. Makes 4 servings.
Combine. Add enough water to make very moist. Bake at 350° until light brown on top. Cooked chicken may be added and topped with your favorite chicken gravy or use canned cream of chicken soup and enough water to make as thin as gravy. Sprinkle with chopped dried parsley. Bake as directed.
Microwave chocolate with 1/4 cup water at High for 1 to 1 1/2 minutes until melted. Remove and stir until completely melted.
Mash salmon, including bones, skin and liquid. Add remaining ingredients and mix well. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/2 hours or until firm.
Melt paraffin over low heat and stir in chocolate chips. Cream sugar, milk and butter; add vanilla, nuts and coconut. Roll into balls and dip in chocolate. Place on waxed paper until cool.
Combine sweetened condensed milk and chips in glass mixing bowl. Microwave on High (full power) about 1 to 1 1/2 minutes, until mixture is smooth when stirred. Add chopped nuts, if desired, and vanilla. Spread in greased 8-inch square pan. Cover; chill until firm. Cut into squares.
Fry the ham for 3 to 5 minutes in the oil. Add onion, green pepper, garlic, Sazon and the salt. Cook for 10 minutes. Add peas and 4 cups of water. Let it come to a boil. Add the rice; stir it. Leave the rice uncovered until all the water is almost absorbed, then cover for 10 minutes. Serves 6 to 8.
Bake all ingredients at 350° for 45 minutes in round Corning Ware. Serve with sourdough bread, crackers or whatever.
Preheat oven to 350°. In large mixer bowl, beat Eagle Brand milk and peanut butter until smooth. Add biscuit mix and vanilla. Mix well.
Cut up chicken and two chicken breasts. Skin chicken and remove as much fat as possible. Put in large pot and cover with water. Add celery, onion, salt and pepper. Cook over low heat until done, about 30 minutes. Debone chicken, cube and combine with chopped celery, onion, mayonnaise and garlic salt. Refrigerate. Serves 10.
Cream Crisco and sugar. Add eggs and blend. Add flour, milk and vanilla. Mix on medium to high 4 minutes. Pour into 2 greased and floured round pans, reserving 1 tablespoon batter for filling. Bake at 350° for 30 minutes.
Toast one side of bread rounds under broiler on baking sheet. Spread onion, mayonnaise and cheese mixture on untoasted side. Broil 3 inches from heat for 2 to 3 minutes, or until golden brown. Makes 20.
Mix dry ingredients and set aside. In a large bowl, mix/cream Crisco, brown sugar and white sugar. Add vanilla, water and eggs. Mix thoroughly. Add dry ingredients and mix well. Add chocolate chips. Drop by teaspoonfuls onto a greased cookie sheet. Bake in 375° oven for 10 minutes. Makes 2 1/2 dozen cookies.
Drain pineapple, reserving juice. In 350° oven, melt butter in 13 x 9-inch baking dish. Remove and sprinkle with sugar, nuts, coconut and cherries. Top with pineapple. To reserved juice, add water to measure liquid specified on cake package. Prepare as package directs. Spread over fruit. Bake 35 to 40 minutes or until tests done. Cool 5 minutes; invert onto large serving dish.
Heat oven to 350°. Grease 2 round pans or a 9 x 11 x 1/2-inch pan. In large bowl, combine dry ingredients. Add eggs, milk, oil and vanilla. Beat for 2 minutes; remove from mixer. Stir in boiling water; batter will be thin. Pour into pans. Bake for 30 to 35 minutes for rounds, or 35 to 40 minutes for other pan, or until toothpick inserted in center comes out clean. Cool cake completely before frosting.
Melt white chocolate and pour over other ingredients. Stir until all coated. Drop by spoonfuls on wax paper. Makes 5 to 6 dozen.
Wipe mushrooms clean of any dirt and slice caps and stems thinly into a bowl. Add celery, pimientos or red peppers and chives or onions.
In skillet, quickly brown meat in hot oil. Add gravy, water and spaghetti sauce, stir.	Cover and cook over low heat 20 minutes, stirring occasionally. Add zucchini, cover and cook 10 to 12 minutes or until zucchini is to desired tenderness. Serve over noodles or rice. Makes 4 servings.
Mix together. Top with marshmallows, if desired. Bake 30 minutes at 350°.
*One 12 ounce package butterscotch pieces may be used instead of the chocolate for a light butterscotch flavor.
Cut stew pieces in half. Fry, adding sliced onion, salt and pepper. Add water and remaining spices. Simmer on medium heat for 1 1/2 hours. When meat is tender, add macaroni. Cook until done. Serve.
Put bread and water in a bowl. Add rest of ingredients; mix well and shape into six (1/2-inch thick) patties. Cook in greased frypan over medium heat, turning once to brown both sides. Makes 6 servings.
Mix butterscotch pudding and 2 cups milk at high speed until well blended. Stir in whipped topping. Dipping cookies in milk, line bottom of 9 x 13-inch pan; put 1/2 pudding mixture over cookies. Make another layer of cookies, then the rest of pudding mixture. Crumble some cookies and sprinkle on top. Refrigerate until cold.
Combine ingredients in large bowl. Chill. Serve with a spoon of Cool Whip topping over each serving (optional). Keeps well in refrigerator 4 to 6 days.
Combine pork and beef in large pan. Add onion and garlic and cook, stirring, until meat is brown. Then drain. Stir in poultry seasoning, salt, celery salt, pepper, sage and water. Cover and simmer 20 minutes. Uncover and simmer 10 minutes longer. Remove from heat and stir in mashed potatoes.
Heat the oven to 300°. Mix the cereal and pretzel sticks in an ungreased rectangular pan (13 x 9 x 2-inch). Stir the margarine and Worcestershire sauce in a bowl. Pour over the cereal mixture. Stir until the cereal is evenly coated. Bake, uncovered, 25 minutes, stirring several times. Stir in the raisins. Cool. Store in an airtight container. Makes about 8 cups of snack.
Mix all ingredients except 1/2 cup nuts. Form into a ball. Cover with chopped nuts.
Cream shortening and sugar. Add eggs, then spices. Add soda to applesauce. Mix in flour, then raisins and nuts, etc. Beat after each addition.
Beat egg yolks until lemon colored. Blend in condensed milk slowly. Add cream of tartar to egg whites and beat until foamy. Continue beating, adding sugar, 1 tablespoon at a time, until egg whites peak. Fold 6 tablespoons of the meringue into the filling mixture. Pour into a 9-inch baked pie shell. Top with meringue and bake in a slow oven (330°) until golden brown.
Preheat oven to 350°. Get a piece of foil out big enough to seal all ingredients in. Place steak on foil; season with salt, pepper and garlic. Place sliced potatoes on top of steak. Add drained can of green beans on top. Sprinkle onion soup on top and then add 4 tablespoons butter on top. Seal all in foil. Place on a cookie sheet. Bake for 1 to 1 1/2 hours. Serves 4.
Mix stir-fry sauce, water and sugar in small bowl and set aside. Put oil into wok and heat over medium-high. Place chops in wok and brown on both sides. Remove chops to plate, reserving as much oil as possible. Stir-fry onion slices in same pan until light gold brown.
In a small bowl, combine Cheddar cheese, cream cheese, deviled ham, scallions and chilies. Mix well. Shape mixture into a ball.
Put butter in medium bowl; beat in lemon juice and egg with fork. In another bowl, mix bread crumbs, cheese, basil, salt and pepper. Dip chicken slices into egg mixture; coat evenly with crumb mixture. In a large frying pan, melt 2 teaspoons of butter. Cook chicken over low heat, turning once, until done. Serve with spaghetti in a red sauce.
Slice potatoes in half and scoop out flesh. Mash potatoes and garlic or onions with fork or potato masher. Whip in skim milk. Add black pepper and salt.
Bring to a boil sugar, brown sugar and Karo syrup. Add vanilla, salt and peanut butter. When peanut butter is melted, add cereal. Stir until coated. Put in a 13 x 9-inch pan. Cut when cooled. Makes approximately 5 1/2 dozen.
Rinse beans. Add to 2 quarts cold water. Bring to boiling. Simmer 2 minutes. Remove from heat. Cover. Let stand 1 hour. Add 1/2 teaspoon salt. Cover and simmer 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed. Mix with molasses, sugar and mustard. Score half of salt pork. Grind remainder. In 2-quart casserole, combine beans, ground pork and onion. Pour sugar mixture over. Top with scored pork. Cover and bake at 300° for 5 to 7 minutes. Add liquid, if needed. Serves 8.
Cream 1 cup sugar and butter together. Add the flour, baking powder, salt and milk; mix well. Then pour blackberries on top. Pour 1 cup sugar over and the boiling water. Bake in moderate oven at 350°, until top is golden brown. Will take about 50 minutes.
Combine chestnuts and prunes in 8 x 8-inch dish. Combine juice, butter, sugar and salt in bowl; mix well. Pour over prune mixture. Bake until just heated at 350°. Stir occasionally. Spoon in serving dishes. Serve with pork or poultry. Makes 8 servings.
Heat oven to 350°. Mix together all ingredients with an electric mixer. Grease and flour three 9-inch cake pans. Pour batter into pans. Bake for 20 minutes. Test for doneness with toothpick. Cool completely.
Melt butterscotch bits in a double boiler. Mix noodles and peanuts in melted butterscotch. Drop on wax paper.
Mix together; serve on wheat crackers and top with cocktail sauce. Best if you let sit overnight.
Fry loose sausage; do not drain. Cook chicken. Cut up. Prepare shrimp. Set all aside. Prepare rice as per directions on box. Add in tomato sauce (do not make it soupy), sausage, chicken and shrimp (also dump in grease from sausage). Add in red pepper to taste.
Bring soup to boil. Add cream cheese; stir until melted. Slowly add gelatine. Add shrimp, celery and onion; stir. Remove from heat; cool for 5 minutes. Add mayonnaise; stir. Place in greased mold (3 1/2 cup mold) in refrigerator until firm.
You may add any meat ingredient also, cut up ham, crisp bacon, cooked ground beef, etc.
Layer pepper, tomatoes and onion in pie pan. Mix basil, grated cheese and mustard. Add salt and pepper to taste. Spread over top of pie. Sprinkle with Parmesan cheese. Bake 30 minutes at 350°.