HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first six ingredients well. Crush stuffing mix. Dip chicken breasts or tenders in mixture made from the first 6 ingredients. Roll chicken in stuffing mix. Place chicken in lightly greased baking dish. Spoon melted margarine over chicken and bake, uncovered, at 350° for 45 minutes for chicken tenders or 1 hour for larger pieces.
Melt butter and beat eggs. Drain the whole kernel corn. Combine all ingredients together, adding the muffin mix last. Pour mixture into a greased 7 x 11-inch baking dish. Bake at 375° for 35 to 40 minutes or until lightly browned. Serves 10. (May spoon batter into muffin pan cups Bake 20 minutes or until golden brown and toothpick inserted comes clean. Immediately remove muffins from pan. Makes 12 muffins.)
First boil vinegar, sugar and water for 10 minutes. Let cool completely. After mixture has cooled, pour over the remaining ingredients. Put all in a gallon jar and age for 7 days, then they are ready for eating.
Cook beans with onion, bell pepper and Ro-Tel tomatoes until tender. Cook hamburger meat, drain and add to soup. Add chili powder and garlic salt as needed. Add 1/2 cup of tomato sauce if needed.
Combine raisins, water and lemon juice in pan; bring to a boil. Boil 5 minutes. Combine sugar, flour and cinnamon. Add enough juice from raisins to make a smooth paste. Add to raisins and cook, stirring constantly, until clear and thickened. Add butter and cool. Pour into a 9-inch pastry shell. Adjust top crust. Bake for 30 to 35 minutes at 350°.
Peel shrimp, split but don't cut all the way. Wash and dry with towel. Cut bacon into 3 pieces. Spread shrimp open and place bacon on top. Warm skillet. Dip shrimp in eggs, place in skillet (bacon side down). Brown until crisp and turn until done. Remove. Saute onion for several minutes; add seasoning and broth. Cover and cook 3 minutes. Thicken with cornstarch. Pour gravy on shrimp and top with spring onions and cracked almonds. Do not overcook shrimp.
Mix Bisquick, cheese and sausage. Roll into balls. Place on cookie sheet. Bake at 350° first 15 minutes and at 325° for 2nd 15 minutes.
Cream all ingredients together. Will keep in a covered container (if you hide it from your husband) in the refrigerator at least a month.
Combine all ingredients except steak in small saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Place steak on grill over medium coals. Grill steak 16 to 20 minutes for rare to medium, turning once. Brush cooked side frequently with sauce. Carve steak into thin slices and serve with remaining sauce.
In a large bowl, combine all ingredients, except rolls. Mix well. Unroll crescent rolls, but do not separate. Press them onto bottom of a 9 x 13-inch buttered baking pan. Press the seams together. Spread the spinach mixture over the dough. Bake at 350° for 40 minutes, or until knife inserted in the center comes out clean. Cut into 1-inch squares. Serves 48 squares. Approximate calories per serving: 62.
Dissolve yeast in warm water. Cool scalded milk to lukewarm. Add 1 cup water, salt, sugar, yeast and 2 cups flour. Beat well. Let rise, covered, until doubled in bulk. Add slightly softened shortening and remaining flour. Beat and knead thoroughly. Let rise again until double in bulk. Place on floured board or use corn meal. Flatten to 3/4-inch thickness and cut with 2 1/2-inch cutter. Bake 15 minutes on hot griddle (not buttered) turning once or twice.
Mix the first 4 ingredients together; set aside. Mix the remaining ingredients; add to the first set. Drop by teaspoon onto greased cookie sheet. Bake for 8 to 10 minutes at 325°. Store tightly covered.
Clean celery and cut into 2-inch lengths. Put Cheez Whiz in celery. Line raisins on top.
Pierce each potato skin in several places with a fork. Put the potatoes in a dish and cook at 100% for 7 to 9 minutes. Halfway through time, turn dish 1/2 turn. Cut a thin slice off top of each potato. Hollow out potato, leaving 1/4-inch layer lining the skin side. In a bowl, combine potato pulp with butter, egg yolk and sour cream and mix well. Stuff potatoes with the mixture; sprinkle with the Cheddar cheese. Cook at 100% for 3 to 5 minutes, giving dish 1/2 turn halfway through cooking time. Let stand for 2 minutes.
Beat the broken eggs with rotary beater of relinquishment until all identity is lost in lightness. Add other ingredients. Mix well with the arm of persistence. Pour into earthen vessel of self. Bake in a moderate oven of patience. Do not open to check baking process. Trust the automatic heat control of God's timing. When well done, remove from the vessel of self and serve every crumb to your neighbor.
Put beef meat in bottom of pan. Wrap 1 chicken piece in 1 piece bacon and put on top of meat. Heat mushroom soup and pour over. Cook in oven at 250° for 3 1/2 hours.
Combine 1 1/2 cups hot water, milk and margarine. Bring just to a boil. Add pasta, contents of seasoning packet and Chinese sausage. Reduce heat to medium. Boil, uncovered, stirring frequently, 5 to 7 minutes. Add sugar peas. Stir before serving.
Soften the Philly and fold in the cranberry, pineapple and Cool Whip. Refrigerate until serving time.
Shake the vinegar plus one of the other ingredients; refrigerate 4 days. Strain. You may add a sprig of fresh dill or mint if appropriate. Bottle and refrigerate. Use to make salad dressing and marinades.
Combine all ingredients; mix well. Beat for 5 minutes. Pour into a greased Bundt pan or angel food cake pan. Bake at 350° for 45 minutes. Cool 5 minutes before removing from pan. Dust with powdered sugar, or frost with cream cheese frosting.
Cover chicken with water. Add peppercorns, 1/2 small onion (sliced) and 1 bay leaf. Bring to boil and simmer 45 minutes. Remove chicken, debone and shred. Retain broth. In large skillet, saute garlic and diced onion in oil until tender. Add oregano, cumin, green chiles and tomatoes with chicken broth and shredded chicken. Simmer 20 minutes.
Mix all ingredients; pour into greased baking dish. Bake at 400° for 25 minutes. Then stir well; return to oven. Reduce heat to 325° and cook approximately 35 minutes more.
Mix all ingredients together, put in a 9 x 13-inch dish and bake 30 to 40 minutes at 350°.
Mix egg and sugar together in small saucepan. In a one cup measuring cup combine cold water, vinegar and cornstarch. Mix until cornstarch is dissolved. Add remaining ingredients and cook, stirring constantly, until thickened. Add 1 teaspoon margarine and 1 teaspoon mustard.
Mix margarine and cheese; blend in flour, cereal and salt by hand. Form into balls the size of a quarter and flatten. Bake at 350° for 15 minutes on an ungreased cookie sheet. Makes 3 to 4 dozen.
Mix flour, sugar, soda, salt and cocoa together in a 9 X 13 ungreased cake pan. Make 3 holes in middle of mixture. Hole #1 put vinegar. Hole #2 put oil. Hole #3 put vanilla. Pour cold water over all. Mix all together well. Bake at 350° for 35 to 40 minutes. Serve plain or with frosting.
About 1 hour before serving, cut broccoli into 3 x 1-inch pieces. Cut squash lengthwise in half and discard seeds. Cut each squash half crosswise into 1/2-inch thick slices. Cut off peel. Cut onions crosswise into 1/2-inch thick slices. Separate into rings. Slice cheese into 1/4-inch thick slices. In a 12-inch skillet over high heat, in 2 tablespoons hot salad oil, cook broccoli, stirring quickly and frequently, about 5 minutes or until broccoli begins to brown. With slotted spoon, remove broccoli to large bowl. In the same skillet over high heat in 1 tablespoon hot salad oil, cook squash slices, turning them occasionally until they begin to brown, about 5 minutes. Remove to bowl with broccoli. In the same skillet over medium heat in 2 tablespoons hot salad oil, cook onions and salt 15 minutes, stirring occasionally. Stir in sugar. Cook about 5 minutes or until onions are browned and very tender. To onions in skillet, add broccoli, squash and 1/2 cup water. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 10 minutes or until broccoli and squash are tender. Tuck cheese slices among vegetables. Cover and cook 5 minutes or until cheese melts. Makes 4 servings.
Mix pie filling and Eagle Brand together. Fold in whipped topping, marshmallows and nuts, if desired. Refrigerate overnight.
In mixing bowl, cream butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Blend milk and vanilla. Thoroughly stir together flour, baking soda, cream of tartar and salt; stir into cream mixture. Blend in chopped nuts. Form dough into 1-inch balls. Place balls 2-inches apart on greased cookie sheet. Lightly flatten balls with sugar and cinnamon bottom of tumbler. Bake cookies at 375° until done, 10 to 12 minutes. Makes about 8 dozen.
Heat milk and melt marshmallows. Stir in graham cracker crumbs to make batter. In a large separate pan, mix fruit and raisins. Pour batter over this and mix well. Then, last mix in nuts. Mix well. Work by hand. Pack in pans lined with wax paper. Pack well. Put in refrigerator overnight. Turn out of pans next day and wrap in heavy Reynolds Wrap. Put in freezer or refrigerator. Keep in refrigerator after removing from freezer. Can keep 1 year or longer if frozen.
Mix thoroughly; add tears of joy, sorrow and sympathy. Flavor with love and kindly service. Fold in 4 cups prayer and faith. After pouring all this into daily life, bake well with the heat of human kindness and serve with a smile, anytime.
Chop cranberries and mix with marshmallows and sugar. Let stand in refrigerator overnight. Next morning, chop the apple and cut white grapes in quarters. Mix all this and nuts and whipping cream with ingredients from the night before.
Cook broccoli and put in food processor. On low heat, melt cheese, stirring constantly. Add broccoli and rest of ingredients. Mix well and serve as a colorful side dish.
Heat oven to 375°. Unroll dough into two long rectangles. Place in ungreased, 11 x 7-inch, glass baking dish. Press onto bottom and 1/2 inch up sides to form crust. Bake 10 to 12 minutes or until light golden brown.
Mix in large bowl; shape in rolls and roll in graham cracker crumbs from 15 additional crackers. Roll in foil and store in refrigerator.
In a large bowl, blend cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 of batter in a greased and floured tube or Bundt pan.
Chop broccoli. Combine juice, vinegar and salad dressing mix. Mix well. Add oil and soy sauce; mix well. Pour dressing mixture over chopped broccoli and sprinkle with nuts. Refrigerate mixture overnight to achieve best flavor.
Cube cheese; melt in double boiler over low heat. Add milk and blend. When cheese is fully melted, mix in tomatoes and chili. Serve warm with tortilla chips.
Mix egg, mayonnaise and mustard in large bowl; beat well. Add milk and Old Bay; mix well. Fold in onion powder and Italian bread crumbs. Mix well, then add 1 pound of crabmeat.
Place a steamer rack in a 4-quart saucepan over 1-inch water (water should not touch bottom of rack). Bring water to boil. Arrange potato slices in bottom of steamer. Cover and steam for 10 minutes. Add carrot slices; cover and steam until vegetables are just tender, about 7 to 10 minutes longer. Remove vegetables to serving bowl. Add remaining ingredients; toss gently to coat evenly. Enjoy.
Preheat oven to 350°. Melt oleo and add to beaten eggs. Pour into dry ingredients. Roll in wax paper and place in refrigerator. Slice and bake. (Slice thin for crisp cookies or slice thick for chewy cookies.)
Cream butter and sugar; beat until light and fluffy. Beat in egg and milk. Add vanilla. Combine flour to baking powder and salt. Add to creamed mixture. Roll out on floured area and cut with favorite cookie cutters. Decorate with icing when cool. Bake at 350° for 12 to 15 minutes.
Grease an 8-inch square pan. Place sliced apples in pan. Mix remaining ingredients until crumbly. Sprinkle over apples. Bake at 375° for 30 minutes.
Preheat oven to 350°. Saute meat, onions, green pepper, mushrooms and olives in margarine for ten minutes. Add Beefaroni and sour cream; mix well. Spoon mixture into greased 2-quart casserole. Bake at 350° for 20 to 25 minutes. Sprinkle with grated cheese. Garnish with olive and mushroom slices if desired. Serves four to six.
Combine chilled ingredients in the punch bowl. Drop in the vanilla ice cream by tablespoons. Stir thoroughly. Ladle into the punch cups and serve at once. Garnish with tangerine slices.
Mix together cottage cheese, soups and egg. Begin with 1 layer of noodles and place diced chicken on top. Add soup mixture, then cheese. Repeat layer. Add 1/2 cup milk, salt and pepper to taste. Bake 20 to 25 minutes at 350°.
Trim green beans; cut diagonally into thirds. In a medium saucepan bring water to a boil. Add greens; bring water to a second boil. Boil 3 minutes. Drain; immediately plunge into ice water to chill. Drain thoroughly. In a large bowl combine green beans, garbanzo beans, chicken and tomato; mix lightly. Add dressing; toss lightly. Serve immediately or refrigerate until ready to serve. Makes 4 one-half cup servings (440 calories).
Stir to blend. Beat until smooth. Bake in Bundt cake pan for 25 to 30 minutes at 325° to 350°.
Slice onions and peel on cucumbers. Mix onions and cucumbers with salt and let stand 2 hours. Drain for 15 to 20 minutes. Combine sugar, vinegar and celery seed and pour over cucumbers and onions. Mix well. Put in jars and refrigerate. They are ready to eat the next day. Will keep up to 6 months in the refrigerator.
Pour boiling water over oatmeal; cool until lukewarm. Add oil, brown sugar and salt. Add softened yeast. Add 4 to 4 1/2 cups flour and knead, using remaining flour. Put into greased bowl; let rise until double. Punch down; form into 24 small buns on greased cookie sheet (11 x 16-inch size pan). Let rise again. Bake at 375° for about 15 minutes, or at 350° for about 20 minutes, until golden on top.
Combine onion, garlic and oil in a bowl; cover and microwave at High for 3 to 3 1/2 minutes, stirring once. Stir in cornstarch, chili powder and tomatoes; cover and microwave at High 3 to 3 1/2 minutes, stirring once. Stir in olives and chiles. Spoon half of sauce into a lightly greased 12 x 8 x 2-inch baking dish. Arrange snapper fillets over sauce with thickest portions to outside. Drizzle lemon juice over fish; sprinkle tops with salt. Top fish with remaining sauce.
Combine milk and butter in a 2-cup glass dish. Cook on High for 2 minutes. Mix flour, sugar, salt and yeast in large mixing bowl. Add milk mixture and egg. Mix 2 tablespoons of soup mix and 1/4 cup cheese in small bowl; set aside. Add remaining soup mix and cheese to batter. Divide batter evenly between 2 well-greased 8 x 4-inch microproof loaf pans. Sprinkle with reserved onion-cheese mixture.
Cream together the butter, sugar and brown sugar. Add eggs and vanilla. Mix together the flour, oatmeal (put small amounts of oatmeal into blender until it turns to powder), salt, baking powder and baking soda. Mix all those ingredients and add chocolate chips, Hershey candy bar (grated) and chopped nuts.
Preheat oven to 400°. Brown ground beef or sausage in large skillet and drain off fat. Stir in 1 1/2 cups of water, seasoning mix and tomato sauce; bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Pour meat mixture into a 9 x 13-inch baking dish. Gently mix in tortilla chips and corn. Top with shredded cheese. Bake 20 minutes.
Melt butter and marshmallows in saucepan. Add Rice Krispies; mix well. Pour into a 9 x 13-inch pan. Smooth out; cut into squares (butter pan).
Mix all ingredients well. Bake in oven at 350° for 35 minutes in a casserole dish until golden brown. Serve with Doritos or assorted crackers. You may add shrimp, oysters or crabmeat.
Cook rotoni in 2 tablespoons oil and 1 teaspoon salt; drain. Mix with remaining ingredients and chill in refrigerator overnight.
Cook hamburger in a skillet. Drain while running hot water over hamburger. Place hamburger in a small stockpot with water, corn, green beans, peas, carrots, onion and potatoes. Season, using equal amounts of salt, pepper and garlic powder to taste. Simmer for 1 hour or until carrots are done to liking.
Melt butter in baking dish (2-quart). Mix flour, milk and sugar thoroughly. Pour batter into dish over melted butter. Pour drained fruit over batter and top with pineapple chunks. Bake at 350° for 1 hour. Serve with milk or ice cream.
Preheat oven to 350°. Grease and flour a 12-cup Bundt pan or decorative cake mold. In a large bowl, beat butter or margarine and sugar until creamy. Add vanilla and eggs; beat until blended. Blend in cake flour and baking powder gradually. Stir into sugar mixture alternately with milk. Pour batter into prepared pan. Smooth top. Bake 55 to 60 minutes. Cool in pan on wire rack 15 minutes. Remove from pan and cool on wire rack. Place cooled cake top side down on a platter dusted with powdered sugar.
Boil peeled potatoes until almost tender. Put potatoes in casserole dish. Saute bacon, onion and butter and then put over potatoes. Pour sour cream over bacon and then sprinkle cheese on top. Bake at 350° for 30 to 45 minutes.
Leave the braunschweiger and cream cheese at room temperature for about hour so it's soft enough to mash together. Add remaining ingredients and mold in container. Refrigerate overnight.
Cream butter, eggs and sugar; mix altogether. Drain green cherries but use liquid of red cherries. Drop by tablespoonfuls on cookie sheet that has been sprayed with cooking oil. Bake at 350° for 12 minutes.
Melt butter in a large bowl, then add confectioners sugar and milk. Stir. Add chocolate chips, then stir and add marshmallows. Microwave for about 7 minutes, then stir in peanut butter. Put in a 13 x 9-inch aluminum foil lined pan.
Mix all ingredients. Pour into muffin paper cups set in muffin pans. Freeze. Remove to plastic bags for storage. Peel off paper few seconds before serving. May be used for a dessert! Serves 12.
In large glass or pottery bowl combine yeast, sugar, salt and flour. Gradually add water, while beating, until smooth. Cover with plastic wrap or a damp cloth and let stand 2 days at room temperature. Beat before using. After using, add 1 cup each flour and warm (not hot) water to remaining starter and beat until smooth. Store in refrigerator in a large glass jar or crock with a tight-fitting lid, allowing room for expansion.
Heat oven to 375°. Beat margarine and sugar until creamy. Add eggs, milk and vanilla and beat well. Add flour, baking soda and salt and mix well. Stir in oats, raisins and nuts and mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool 1 minute on cookie sheet. Remove to wire rack or wax paper.
Mix ingredients in a large bowl. Pour into casserole. Bake 1 hour at 350°. This can be mixed in advance and kept in refrigerator overnight. If you do this, add the almonds just before putting in the oven.
Mix Wesson oil, milk and flour. Add salt. Roll out between two pieces of wax paper. Lay in pie pan for baking.
Mix all ingredients, except coloring, in pot. Cook at medium heat 5 to 7 minutes. Divide into as many parts as you want colors. Add unsweetened Kool-Aid, one package to each part dough, or food coloring, to desired coloring.
Chop bell pepper and onion. Brown with sausage; drain. Cut biscuits into quarters. Arrange by layers in greased Bundt pan, first biscuits, second sausage mixture and third cheese. Continue in layers until all ingredients are used, ending with biscuits. Bake at 375° for 30 to 35 minutes. Let cool 15 minutes before removing from Bundt pan.
Arrange fillets in a single layer in lightly greased 13 x 9 x 2-inch baking dish. Drizzle with dressing; sprinkle with cracker crumbs. Bake at 400° for 10 minutes. Top with cheese and bake 5 more minutes or until fish flakes with a fork.
Heat oven to 450°. Mix pie crust mix, dill weed, water and mustard until pastry forms a ball. Divide into halves. Roll one half into rectangle, 15 x 8-inches on lightly floured cloth-covered surface. Arrange 1 package of ham over rectangle to within 1/2-inch of edges. Roll up tightly, beginning at 15-inch side. Pinch edge of pastry into roll to seal well. Cut into 15 (1 inch) slices. Place slices, cut sides up, 2 inches apart on ungreased cookie sheet. Repeat with remaining pastry and ham. Bake 10 to 12 minutes or until pastry begins to brown. Garnish with sprigs of fresh dill if desired. Serve warm.
Place all ingredients in a large pan and bring to a boil. Turn heat down and simmer for 2 hours. Skim off fat, strain broth. (May be used for soups or stews or eaten like it is.) Save meat for other uses. Will keep in fridge up to a week.
Preheat oven to 300°. Combine crumbs and margarine; pat firmly on bottom of a 9-inch spring-form pan. In large mixing bowl, beat cream cheese until fluffy. Add condensed milk; beat until smooth. Add eggs and vanilla; mix well. In small bowl, toss together 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake 1 hour, or until cake springs back when lightly touched. Cool to room temperature. Chill. Remove sides of pan. Garnish as desired. Refrigerate leftovers.
Heat water, sugar, cinnamon and nutmeg until very hot and sugar is dissolved. Dissolve cornstarch in small amount of cold water. Add to other mixture and cook until very thick. Cool in refrigerator. Add apples to cool mixture. Use these apples for apple pie. Apple Jack is best when you prepare the day before.
Cook sausage and crumble. Spread crescent rolls in bottom of 9 x 12-inch pan. Sprinkle sausage on top, then tomato, onion, then cheese. Top with raw eggs. Bake in 450° oven for 20 minutes.
Wash beans; place in large kettle. Cover with water (2 inches); stir in 2 tablespoons salt and the baking soda. Soak overnight.
Stir together margarine, sugar, cocoa, milk and salt. Boil 1 minute. Stir in peanut butter and rolled oats. Then drop from teaspoon onto waxed paper.
Mix chicken, rice (1/2 flavored package optional), soup mix, soup, water (I mix soup and water together before adding to mixture). Put in casserole dish. Bake at 350° for one hour. Add crushed Cheez-Its to top and generously sprinkle with cut up butter. Bake for another 20 minutes or so until butter and Cheez-Its are crisp.
Melt butter and combine with remaining ingredients. Sprinkle on top of potato mixture. Bake 25 minutes at 350°.
Put pretzels, oleo and sugar into baking dish. Bake at 400° for 8 to 10 minutes. Cool. Blend cream cheese, sugar and Cool Whip. Seal edges so Jell-O doesn't soak through. Mix Jell-O, hot water and frozen berries. Pour over mixture and refrigerate until thickened.
Mix all ingredients together. Pour into 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Great for overripe bananas.
Combine fruits and nuts, stirring gently. Combine remaining ingredients; mix well. Pour over fruit mixture. Toss lightly. Chill for 1 or 2 hours. Serves 4 to 6.
Brown the sausage and drain off fat. Beat the eggs and then add all remaining ingredients. Top with the bread. Pour into a 9 x 13-inch pan. Bake for 50 minutes at 350°.
Melt butter and cheese. Mix sugar and cocoa together. Mix wet and dry ingredients together. Stir in nuts and vanilla. Spoon into pans and refrigerate.
Cream sugar and butter and add unbeaten egg. Add sifted dry ingredients alternately with applesauce and raisins. Bake in greased tube pan (or 2 loaf pans) at 350° for about one hour, (less if in loaf pans).
Bring to a boil, sugar and syrup. Add peanut butter and cereal. Press into 13 x 9-inch greased pan. Melt together and spread over top the chocolate chips and butterscotch chips.
Cream sugar and butter. Add cooking oil, eggs and vanilla. Add dry ingredients, a little at a time. Make into small balls and press. Decorate with colored sugars if desired. Bake at 325° for 12 to 15 minutes (do not overbake).
Combine ice cream (soften), cream cheese (soften), marshmallow cream and whipped cream. Stir together until ingredients are all the same color. Pour into pie crust. Put into freezer for 2 hours. Ready to eat.