HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in flat baking dish. Combine egg and milk. Set aside. Mix potato flakes, cheese, salt and pepper together. Dip chicken first in egg and milk mixture, then roll in potato flake mixture and coat well. Place chicken in baking dish. Reserve left over potato mixture. Bake chicken 30 minutes at 400° uncovered. Turn chicken and sprinkle with reserved potato flakes mixture. Bake 30 minutes more or until tender.
Pour 1/2 of the grape juice and 1/2 of the ginger ale into an 8 ounce glass. Serves 2.
Cream shortening and sugar; add eggs, one at a time. Beat well after each addition. Dissolve soda in buttermilk. Add buttermilk, bananas and vanilla. Sift together remaining dry ingredients; add to banana mixture. Beat at medium speed until well blended. Fold in floured nuts. Spread batter evenly in two well oiled and floured 9-inch cake pans. Bake in a 350° oven for 30 minutes. When cool, spread Banana Nut Frosting between layers and over top and sides.
Mix dry ingredients. Mix liquids. Alternate dry and liquid ingredients in pie shell (8-inch pie shell), ending with dry ingredients. Bake at 350° until firm (toothpick test).
Mix first four ingredients until creamy. Add remaining ingredients to creamed mixture, then add one (12 ounce) package Reese's peanut butter chips to mixture. Bake at 375° for 8 to 10 minutes.
Mix apples and brown sugar in baking pan and set aside. Mix flour, sugar, salt and cinnamon. Set aside. Beat egg and mix with flour mixture. Spread over apples and pour butter on top. Bake at 375° for 45 minutes or until lightly browned. Serve warm.
Mix all ingredients together. Bake in a tube pan for 1 hour at 350°.
Mix pretzels, butter and sugar; pat into the bottom of a 9 x 13-inch pan. Bake at 400° for 8 minutes. Let cool. In a separate bowl, mix cream cheese, sugar and Cool Whip. Mix well. Spread on top of pretzel crust. Dissolve strawberry jello in 1 1/2 cups boiling water. Stir in the frozen strawberries. Cool until begins to thicken; then spoon on top of other mixture and refrigerate.
Scoop out pulp, leaving 1-inch shell. Drain the pulp. Combine remaining ingredients. Mix until well blended. Add tomato pulp. Chill. Before serving, place tomatoes on lettuce and top with dressing. Sprinkle with additional parsley if desired.
In small bowl, combine wine, honey, mustard and red pepper. Add scallops; toss to coat well. Cover and refrigerate 1 hour. Drain scallops, reserving marinade. Preheat broiler. On four 14-inch skewers, alternately thread scallops, cherry tomatoes, green pepper cubes and mushrooms. Place kabobs on foil lined broiler pan. Broil 3-inches from source of heat, about 8 minutes, basting with reserved marinade and turning occasionally. Makes 4 servings.
Bake chocolate cake according to directions on box in 8 or 9-inch layer pans. Cool. Make pudding following directions on box. Crush Heath bars with mallet until they are in small pieces. Using a large bowl, layer as follows: 1 layer cake (cut into chunks), 1/2 chocolate pudding, 1/2 Cool Whip, 1/2 Heath bar pieces. Repeat layers. Put in refrigerator until ready to serve. Enjoy!
Mix cream cheese and milk. Add sour cream and stir. Cut beef into small bits; add with remaining ingredients. Bake in small casserole 20 to 30 minutes at 350°. Top may be sprinkled with slivered almonds before baking. Serve with crackers.
Brown meat. Drain all liquid off. Mix with tomatoes and soup mix. In long casserole dish, place a layer of tacos, then a layer of meat, another layer of tacos and end with rest of meat mixture. Sprinkle and cover with grated cheese. Bake at 375° for 30 minutes. Serve with sour cream, diced lettuce and tomato, salsa sauce and refried beans.
Brown ground beef, onion and garlic salt. Drain off excess grease and add the celery and mushroom soups and mix well. Pour this mixture into a 9 X 12 baking dish. Top with velveeta cheese slices. Top with a bag of tater tots. Bake at 350° until tater tots are done. Then top with grated mozzarella cheese and return to oven until cheese melts, about 10 - 15 minutes.
Boil carrots in salted water until tender. Cool. Alternate layers of carrots, green pepper rings and onion slices in dish. Combine remaining ingredients, adding more salt. Beat until well blended and pour over vegetables. Refrigerate. Serves 12 to 15.
Combine ingredients and mix well. Spoon into lightly greased shallow 2-quart casserole. Combine 1 cup herb stuffing with 1/4 cup margarine (melted) and 1/2 cup grated cheese. Sprinkle on top of casserole. Bake at 350° for 30 to 35 minutes. Serves 6 to 8.
Use a plastic plant pot (8 1/2 inch top and 6 1/2 inch bottom). Put cover of Cool Whip in bottom of pot. Cream or crush cookies in blender and set aside.
Cream together sugar and shortening. Add egg and molasses; beat well. Combine dry ingredients and add to creamed ingredients. Mix well. Chill dough, then shape into 1-inch balls and roll in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake in 350° oven for 12 to 15 minutes. Makes about 4 dozen cookies.
Heat oven to 375°. Mix flour, 1/3 cup sugar and salt. Cut butter into small pieces and mix into flour mixture until crumbly.
In a square baking dish place cut up chicken. Pour one can of cream of chicken soup. Using the broth in which the chicken was cooked, moisten one half package of the Pepperidge Farm dressing and put on top of soup. Bake at 350° for 30 minutes.
Brown beef, garlic and onion. Add tomatoes, tomato sauce, mushrooms, sugar, oregano, salt and basil. Bring to a boil. Boil, uncovered, 20 to 25 minutes. Stir often. Remove from heat; add spaghetti. Put 1/2 mixture in 9 x 13-inch pan. Sprinkle with all of Mozzarella cheese. Put rest of spaghetti mix on top. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes.
The night before, mix water, soup, broth and rice. Pour mixture into a greased 9 x 13-inch baking dish. Place chicken breasts on top of mixture. Cover with foil and refrigerate overnight. Bake at 350°, uncovered, for 2 hours.
In a large skillet, melt Crisco. Add onion and cook for 5 minutes. Stir in ground beef and garlic salt; brown. Add mushrooms, parsley, tomato sauce, tomatoes, salt, oregano, pepper, basil and bay leaf. Cover and simmer for 1 hour. Uncover and cook for about 1/2 hour longer until sauce is desired consistency. Cook spaghetti as directed on package; drain. Spoon meat sauce over spaghetti on platter.
In small bowl cream together butter and vanilla, gradually add cocoa, 10x sugar and milk. Beat until smooth (may need to add extra milk). Makes about 2 cups frosting, enough for two 8 or 9-inch cakes.
Heat oven to 425°. In oven, melt shortening and butter in a large cast-iron skillet. Mix flour, seasoned salt, paprika and pepper in a plastic bag. Add pork chops in bag and shake well until all chops are coated. Bake, uncovered, for 20 minutes. Turn and continue to bake for 20 minutes.
Heat oven to 375°. Mix spinach, 1 cup Mozzarella cheese, cottage cheese, egg white and Parmesan cheese until well blended. Fill each shell with a heaping tablespoon of spinach mixture. Place in 12 x 8-inch baking dish. Spoon sauce over shells. Cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining 4 ounces of Mozzarella cheese and bake for 10 to 20 more minutes until thoroughly heated and cheese bubbles on top. Makes 4 servings.
Cool baked crust. Combine Seven-Up, sugar and cornstarch in a saucepan. Cook and stir until thick and clear. Remove from heat and allow to cool. Add 6 to 8 drops of red food coloring and almond extract. Wash berries and pat dry. Put berries in pie crust. Pour glaze over berries. Chill. Serve with whipped cream if desired. Serves 4 to 6.
Combine apples, flour, sugar, cinnamon and salt in bowl. Mix. Pour in pie crust. Pour cream on top of apples. Add top pie crust. Cut several slits in top of crust. Bake at 350° for 45 minutes.
Dissolve yeast in warm water. Stir in milk, sugar, salt, shortening and 2 1/2 cups of the flour. Beat until smooth. Add remaining flour to make soft dough. Knead until smooth.
Mix sugar, grape juice, lemon juice and pineapple. Whip the cream and add to the mixture. Finish with the required amount of milk. Freeze in a gallon ice cream freezer.
Mix well and just heat to blend 1 box of Velveeta cheese. Put into a casserole and bake in 350° oven for 20 to 25 minutes.
Combine ingredients in cooker pot with cabbage on top. Cut meat in pieces if necessary to fit into cooker. Cook on low 12 to 14 hours or on high 6 to 7 hours or on automatic 6 to 8 hours. Yield: 4 servings.
In blender, put banana broken into chunks. Add lots of ice, frozen limeade, ice cream and rum. Blend, adding cold water to thin while blending. Enjoy!
Brown beef in 3-quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagne, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2-inch baking pan. Layer 3 pieces of uncooked lasagne over sauce*; cover with about 1 1/2 cups sauce. Spread 1/2 cheese filling over sauce. Repeat layers of lasagne sauce and cheese filling. Top with layer of lasagne and remaining sauce. Cover with aluminum foil and bake at 350° for 55 to 60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. Makes 8 to 10 servings.
Mix together all ingredients at once. Pour into greased 9-inch pie plate. Bake 30 minutes at 400°.
Mix sugar, eggs, shortening and pumpkin. Stir in flour, pumpkin pie spice, salt and soda gradually. Add water, vanilla and nuts. Pour into a greased and floured 1 pound coffee can, about 3/4 full. Bake at 350° for 60 minutes or until done.
Heat oven to 375°. Stir together flour and first amount of sugar; set aside. In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. Gently fold in vanilla. Sprinkle flour-sugar mixture (1/4 cup at a time) over meringue, folding in gently, just until flour-sugar mixture disappears.
Cook slowly (about 10 minutes) the butter, sugar and dates. Remove from heat and add remaining ingredients. Mix well. Roll into small balls and roll in powdered sugar.
Peel potatoes; cut into quarters. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with a little water; shake a few in the bag mixture at a time, coating well. Melt the oleo in a 13 x 9-inch baking dish. Place potatoes in a layer in the dish. Bake at 375° for 1 hour. Turn potatoes over once.
Cream the cream cheese, lemon juice, Worcestershire sauce, garlic salt, lemon juice and grated onion together. Spread into bottom of 7 x 9-inch pan. Spread cocktail sauce over top; sprinkle crabmeat over. Garnish with parsley flakes. Good served with Captain's wafers.
Dissolve Jell-O in boiling water. Cool. Mix remaining ingredients together and add to cool Jell-O in an 8 x 8-inch pan; chill. Serve on lettuce leaves if desired. Makes 6 servings.
Mix tomato juice, Worcestershire sauce and cornstarch. On heavy-duty foil which has been greased and placed on a cookie sheet, arrange overlapping pieces of steak. Top with sliced onions, green peppers and fresh mushrooms. Pour cornstarch mixture over all. Seal tightly. Bake in 350° oven for 2 hours.
Press ground beef into 13 x 9 x 2-inch pan or casserole dish. Salt and pepper meat. Arrange frozen Tater Tots in a single layer, covering meat. Spread canned soup evenly over Tater Tots. Cook in 350° oven for 1 1/4 to 1 1/2 hours, until meat is done.
In 13 x 9-inch pan, mix brown sugar and cocoa. Stir in water and mix well. Add marshmallows. Prepare cake mix as directed. Spoon cake batter over cocoa mixture. Top with nuts. Bake at 350° for 45 to 50 minutes. Top with whipped cream to serve.
Preheat oven to 325°. Lightly grease 8 x 8 x 2-inch baking pan. Sift flour, baking powder and salt. In small bowl of mixer, medium speed, beat butter, eggs and sugar until fluffy. Beat in melted chocolate and vanilla. On low speed blend in flour mixture. Fold in chopped walnuts. Spread in pan; bake 30 minutes at 325°. Cool 10 minutes. Makes 16 squares.
Cream the margarine and confectioners sugar until light and fluffy. Mix in almonds, vanilla, lemon and almond extracts until well blended. Stir in flour until well mixed. Shape mixture into 1-inch balls and place on ungreased baking sheets. Bake at 325° until very lightly browned, about 18 minutes. Remove from sheets and cool on wire racks. Makes 4 dozen.
Preheat oven to 340°. Grease 1 1/2-quart casserole. Heat soup with milk. Stir in meat. Layer stuffing, then meat twice, ending with turkey or chicken. Sprinkle with cheese or croutons. Bake 30 minutes. Makes 6 servings.
Pour each ingredient into cake pan and top with coconut or sugar and cinnamon. Bake at 350° for 30 to 45 minutes (until brown).
Pour the cans of tomatoes and beets (including the juices) into a large soup pot. Add the potatoes and cabbage and cover with water with at least 1 inch over the vegetables. Add the garlic, salt and pepper to taste and add the bay leaves. Add the cumin, hot peeper and lemon if desired. Bring to a fast boil, lower the heat to a low boil and cook until the vegetables are just tender. I usually put all the ingredients in the crockpot in the morning and we have hot soup ready for dinner that evening. Serve with sour cream.
Beat eggs. Add sugar, flour, vinegar, buttermilk and vanilla. Beat well. Pour into unbaked crust. Bake at 400° until firm.
Mix dry ingredients in large bowl. Then add oil, eggs and vanilla and mix well. Add apples and raisins. Pour batter into greased 9 x 13 pan. Bake at 325° to 350° for 1/2 hour or until cake shrinks from sides of pan. This cake is moist and keeps well for a long time, if nobody finds it. If they do, it's a flash in the pan.
Combine ingredients, mixing well. Store in covered jar. Also good on shrimp. Rub chicken breasts with seasoning. Cook on grill until done. Top with Black Bean Salsa.
Mix cake according to directions. Grease and flour sheet cake pan. Pour 1/3 of cake mixture into pan. Bake at 350° until tester is clean, about 11 to 15 minutes. Melt caramels and margarine in milk. Pour on top of cake. Sprinkle chips and pecans on caramel mixture. Pour rest of cake mix on top and bake 20 more minutes. Cut in squares.
For dough, sift together flour, sugar and salt. Stir in lemon peel. Cut in butter as in pie crust. Stir in sour cream with a fork until mixture holds together. Knead with hands to combine. Form into a ball and refrigerate several hours or overnight.
Crush potato chips. Melt white bark. Stir in crushed chips and peanuts. Drop by teaspoon onto cookie sheet lined with wax paper on it. Let set until hard.
In a casserole dish, add 1/2 noodles, 1/2 hamburger sauce, sour cream, cream cheese, hamburger and sauce and remaining noodles. Sprinkle cheese on top. Bake 20 minutes at 350°.
In a bowl, combine the coconut, sugar, butter, egg and vanilla. Mix well, spread over each slice of bread. Place on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes or until lightly browned.
Chop lettuce, onion and tomatoes. Toss with cheese, dressing and hot sauce. Crunch and add tortilla chips and avocado. Brown ground beef and stir in beans and 1/4 teaspoon salt. Simmer 10 minutes and mix into salad and serve.
Pull crescent rolls apart. Place one candy bite in the center of the roll. Wrap the roll around the candy. Bake for 15 minutes or until golden brown. Remove from oven, cool. Top with vanilla cake icing.
Cook spaghetti according to package directions. For sauce, in a small bowl, stir together water, soy sauce, cornstarch, pepper and red pepper. Set aside. Add 1 tablespoon oil to skillet or wok. Heat over medium-high heat. Add garlic and stir-fry for 30 seconds. Add pea pods and red pepper; stir-fry 1 minute. Add mushrooms. Stir-fry 1 to 2 minutes. Remove vegetables from wok. Add 1 tablespoon oil to wok. Stir-fry beef in hot oil for 3 to 4 minutes or until done. Push beef to the side of pan. Stir sauce and pour into the center of the wok. Cook and stir until thickened and bubbly. Return vegetables to wok; cook and stir all ingredients 1 minute. Toss with spaghetti. Makes 4 servings.
Beat sugar, salt and mustard with small amount of vinegar. Add oil very slowly. Continue beating while adding oil. Last add remaining vinegar and beat very well. Add celery seed.
Heat water and broth to boiling. Meanwhile, open and separate biscuits in large bowl with flour in it. Coat all biscuits with flour. Put onions in pot with water and add butter and salt and pepper. Once water reaches boiling, pinch off biscuits into 4 to 5 pieces each, adding them to the water. When pot is full, add chicken. Cook at a simmer until done. If needed, a mixture of water and flour may be used as a thickener.
Blend all ingredients together and beat 10 minutes with mixer. Bake at 350° for 45 minutes for Bundt or tube pan (greased and floured). For 2 bread pans, try 25 minutes.
If using for salad, chop ham, chicken, pecans, pickles, boiled eggs and celery in larger pieces; if for sandwiches, chop a little finer. Add cayenne to taste, and enough mayonnaise to hold together.
Cut cheese into small pieces; also chop pepper. Grind together in food processor or blender. Blend in small amount of milk until creamy and smooth.
Cook linguine and drain. Boil shrimp. Heat dressing in skillet. Add remaining ingredients. Stir-fry 8 to 10 minutes. Add shrimp. Toss with linguine. Serve.
Cut or dice bananas, apples and oranges. Mix all together in a large bowl. Add fruit cocktail and pecans. Mix all together, then add Cool Whip. Let set for 15 minutes in refrigerator. Ready to serve.
Whip condensed milk, limeade and food coloring until stiff. Fold in whipped topping. Pour into prepared crust and chill until set. Garnish with lime slices, if desired.
In large bowl, put milk. Slowly beat in sugar, salt and butter. Then add eggs and 1 cup flour. Mix in slowly. Then add yeast mixture and mix well. Add vanilla and lemon and mix. Add rest of flour, little at a time. Keep mixing until dough is soft. Grease large bowl. Place dough in flour 1 hour. Punch down. Let it rise for 30 minutes. Then roll and braid; form into a circle. Place on a cookie sheet for 30 minutes. Brush 1 egg and 1 teaspoon milk. Sprinkle colored candies all over. Bake at 350° for 30 to 35 minutes.
In a bowl combine beaten egg, broccoli, corn, onion, salt and pepper. In a small saucepan melt margarine; add stuffing mix. Toss to coat. Stir 3/4 cup of buttered stuffing in vegetable mixture. Put in greased casserole. Sprinkle with rest of stuffing mix. Bake for 35 to 40 minutes in 350° oven.
Assemble crescent rolls on baking stone or pan, overlapping wide ends. This should look like a star: open, round circle in center with points facing out.
Remove stems from spinach. Wash and dry thoroughly. Combine spinach, onions, oranges and celery in a large salad bowl. Toss gently. Combine remaining ingredients in a jar and shake vigorously. Serve dressing with salad.
Saute peppers in butter, then add seasonings, parsley, Rotel tomatoes and crawfish. Add a few chunks of cream cheese at a time, constantly stirring. When the cheese is melted, it's ready! If this is too thick, you can cut it with whipping cream or half and half.
Mix all ingredients together and shape into ball. Chill for two to three hours and then roll in pecan chips.
Mix and put in unbaked pie shell. Bake at 350° for approximately 30 to 35 minutes.
Combine flour, milk, salt and yeast in large mixing bowl. Combine remaining ingredients, then add to dry ingredients (pour warm liquid over flour mixture). Blend at low speed 1 minute. By hand, stir in 1 cup whole-wheat flour. Add 4 to 4 1/2 cups all-purpose flour. Knead for 5 minutes. Place in a greased bowl; cover and let rise in a warm place 45 to 60 minutes or until light and double. Punch dough down and divide into thirds for 8 1/2 x 4 1/2 x 2 1/2 pans or in 1/2 for larger pans. Shape into loaf by rolling dough into rectangle. Roll up jelly roll fashion and place in greased pans. Cover and let rise 30 to 45 minutes in a warm place until light and doubled. Bake at 375° (350° glass pans) for 40 to 45 minutes, until loaf sounds hollow when tapped. Makes 3 loaves. Can freeze. Can do ahead.
Line a 9 x 13-inch cake pan with whole graham crackers. Mix pudding and mix together until real thick; add Cool Whip and mix well. Spread mixture over graham crackers. Top with another layer of crackers, then spread on chocolate frosting and refrigerate. Serve cool.
Combine graham cracker crumbs and 1 stick butter, melted. Press in bottom of 13 x 9-inch sheet cake pan. Beat eggs, sugar and 2 sticks butter for 15 to 20 minutes. Pour on top of crumbs. Slice bananas and layer on top of egg mixture. Add layer of pineapple. Cover with Cool Whip. Sprinkle with nuts and cherries, if desired.
Cream together the shortening and sugar. Sift together the flour and soda. Combine all ingredients. Bake in well-greased and floured pan at 350° for almost 1 hour.
Stir together cream cheese, 1/2 cup butter and flour until smooth. Shape into 24 balls. Place in ungreased miniature muffin cups. Press dough into bottom and around sides of cups to form into small shells.
Warm jelly in warm pan of water over low heat and stir in other 2 ingredients. Fill into small jars.
Beat until light eggs, sugar and vanilla. Add potatoes and shortening; set aside. Sift dry ingredients together, then add alternately with milk to potato mixture, beating well. Chill dough 3 hours (if desired). Roll to 3/8-inch thickness.
Combine meat, milk, soup mix, salt and pepper. Mix gently and put into 1 pie crust. Top with potatoes. Place other pie crust on top of potatoes. Seal and flute edge. Cut design in top crust. Bake at 350° for 1 hour.
Brown beef and drain fat. Add the next 7 ingredients. Simmer or cook in an electric roaster for 1 hour. Stir occasionally. Serve on buns. Makes 100 servings.
Mix all in 8 x 8-inch pan and bake at 350° for 15 minutes.
Melt marshmallows in milk. Add dates, nuts and 1/2 of the crumbs. Pour out on the rest of the cracker crumbs. Knead and shape into loaf. Wrap in foil and place in refrigerator. Serve thinly sliced with Cool Whip or whipped cream, topped with a cherry.
Cook broccoli until crisp-tender. Mix broccoli with dry rice, soups and cheese. Bake at 375° for 45 minutes. Stir and serve. Could add chopped ham or turkey before baking. Makes 6 servings.
Brown ground beef and onions together until done and drain. Cook noodles and drain. Mix all ingredients; top with 1 package of crushed crackers and 1 stick of melted margarine. Bake at 350° for 30 minutes.
Mix all ingredients together. Drop by teaspoonfuls into about 2 inches of hot vegetable oil. Drain on paper towel after browning. Sprinkle with powdered sugar.
Place fillets on baking dish and brush with Italian dressing. Bake until fish flakes.
Brown beef in skillet. Add onion, salt and pepper. Add macaroni and stir thoroughly. Add tomato juice. Bring to a rapid boil. Reduce heat and cook 15 to 20 minutes. Sprinkle with cheese and cover. Serve when cheese is melted.
Preheat oven to 375°. Brown meat, drain. Stir in sauce and seasoning mix. Simmer 5 minutes. Unroll dough and press into bottom and sides of ungreased 12-inch pizza pan. Prick bottom & sides with fork. Bake 10 - 12 min. until golden brown. Cover top with meat mixture, top with cheese. Continue baking until cheese begins to melt. Top with remaining ingredients and serve with sour cream.
Heat oven to 350°. Grease square pan (9 x 9 x 2-inch). In large mixer bowl cream butter and brown sugar until light and fluffy. Add egg, milk and vanilla; beat well. Combine flour, baking soda and salt; add to creamed mixture. Stir in nuts, if desired, and chocolate chunks. Spread into prepared pan. Bake 20 to 25 minutes, or until lightly browned. Cool completely; cut into bars.
Brown ground beef. Add onion and cook until tender. Stir in kidney beans, salad dressing, water and chili powder. Simmer 15 minutes. Shred 8 ounces Cheddar cheese. Combine lettuce and sliced green onions. Add meat sauce and 1 1/2 cups shredded Cheddar cheese. Toss lightly and sprinkle with remaining cheese.