HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bottom crust in large pie plate. Place cubed chicken in crust. Cook soup as directed. Let cool about 10 minutes. Pour soup over chicken. Top with frozen vegetables. Cover with top crust. Make slits in crust for steam. Top with 2 pats margarine. Bake in 325° oven on cookie sheet, in case of overflow, for 45 to 50 minutes.
Combine squash, pepper, sugar, salt and flour. Beat eggs. Add to mix along with butter and onion. Drop by tablespoon into skillet containing oil, over medium heat. Fry until golden brown.
Mix bread crumbs, Parmesan cheese, parsley, salt and pepper together. Mix garlic and melted butter. Dip the chicken breasts in the butter and garlic, then in the dry mixture. Place in 8 x 10-inch glass baking dish, skin side up and bake about 1 1/2 hours at 350°. Bake until golden brown; do not turn.
Make Jell-O first with 2 cups of hot water; set aside. Prepare 2 packages of Dream Whip according to box directions; set aside. Thaw frozen strawberry slices, but not completely.
For use in punch bowl. Freeze some in a ring with the sliced lemons and limes.
Mix flour, yeast and 1 cup sugar together. Add warm water until dough is firm. Let rise 2 times.
Shred Cheddar cheese. Combine dry ingredients. Cut in shortening. Stir in cheese and add buttermilk. Stir until dough clings together. Knead dough lightly and roll into 12-inch circle. Cut into 8 wedges. Begin at wide end of wedge and roll toward point. Place biscuit (point side down) on a greased baking sheet and bake at 450° for 12 to 14 minutes. Yields 8 biscuits.
In small bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in 3/4 cup cold water. Chill until thickened. Spoon 1/4 cup gelatin in bottom of 4-cup ring mold. Arrange apple slices and pecans in gelatin. Carefully spoon remaining lemon gelatin over fruit and nuts. Set aside.
Heat oven to 350°. Cut a thin slice from the stem end of each pepper. Wash outside and inside. Remove all seed and membranes. Cook peppers in boiling salted water 5 minutes. Drain. Mix rest of ingredients. Stuff peppers lightly with meat mixture. Stand upright in small baking dish. Bake covered 45 minutes. Uncover and bake 15 minutes longer. I top with a slice of cheese after baking.
Mix together well the first 7 ingredients. Shape into a loaf. Brown on all sides in melted shortening in a frying pan. Place in a Dutch oven or large pot. Mix liquids and pour over meat. Cook over moderate heat for 1/2 hour. Add carrots and green pepper. Cook another 1/2 hour. Serve hot with rice or mashed potatoes. Yields 6 servings.
In a large bowl, beat yolks. Stir in milk, water and vanilla. Mix well, then fold in cookies and whipped cream. Pour into aluminum foil-lined 9 x 5-inch loaf pan. Cover and freeze for 6 hours.
Mix taco seasoning into ground meat as directed on package. Butter casserole dish. Pour corn into dish. Crumble meat over top of corn. Mix potatoes with sour cream; pour over meat evenly. Bake at 350° for 35 to 40 minutes. Sprinkle cheese over top. Let melt and serve.
Blend first 7 dressing ingredients in food processor. With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.) Toss fennel and greens with dressing. Enjoy!
Prepare Jello using 1 c. boiling water and stirring until dissolved. Add cold water and refrigerate until mixture begins to thicken, about 1 to 1 1/2 hours. Soften cream cheese with milk and spread into baked pie shell. After Jello has begun to thicken, whip until fluffy. Stir whole cranberry sauce to break apart and fold into Jello mixture. Pour into cream cheese lined pastry shell and refrigerate until set. Serve with whipped cream.
Place into smoothie maker in order listed. Blend on low 1 minute and high until smooth.
Melt margarine in pan. Roll chicken in flour, sesame seed, salt and pepper. Bake at 375° for 30 minutes. Take out of oven and turn. Drain pineapple and add green peppers, chopped onion, olives, chunk pineapple and shrimp. Mix pineapple juice, soup and chili sauce and pour over chicken. Cover with foil. Bake at 375° for 45 minutes. The temperature may be lowered after this time and the chicken can be left in the oven for 3/4 to 1 hour.
Place meat in a medium roaster. Add both soup mixes. Add enough water to almost cover meat. Cover with roaster lid and cook in a 350° oven for 3 to 4 hours, depending on size and tenderness of meat.
Melt butter, stir in flour. Add milk and seasoning. Add rest of ingredients. Put in greased quart dish. Bake at 350° for 30 minutes, uncovered.
Combine all ingredients. May be served with rye bread, crackers or chips. Chill overnight.
Cut zucchini in half lengthwise. Scoop out seeds and discard. Scoop out as much squash pulp as possible without destroying zucchini shell. Set aside. Brown hamburger, onion and green or red pepper; add squash pulp, cover and cook until squash is soft. Season with salt, pepper and garlic salt. Remove from heat. Stir in egg, cracker crumbs, 1/4 cup cheese and enough tomato sauce to moisten. Season squash shells with salt and pepper. Place in shallow baking pan; spoon filling into squash halves. Spoon a small amount of tomato sauce on top and pour remaining sauce around halves. Cover and bake at 350° for 40 to 45 minutes. Remove cover and top with remaining cheese. Bake an additional 15 minutes or until squash is tender and top is toasted.
Place all ingredients in a crock pot and stir well. Simmer for several hours. Serve over hot spaghetti.
Blend well and chill. Serve with carrot strips, celery sticks, cucumber sticks, etc.
In a saucepan, saute onion, pepper and garlic in cooking oil. Stir in basil, oregano and crushed tomatoes and tomato paste. Bring to a boil. Add remaining ingredients. Reduce heat and simmer about 20 minutes.
Cook sausage until half done, breaking into small pieces. Add onion, celery and seasonings. Continue to cook until done. Drain off fat. Combine sausage mixture with crumbs and potatoes; mix well.
Cream together well all ingredients. Pour into graham cracker pie crust. Bake at 375° for 30 minutes or until set. Spread favorite pie filling on top.
Mix first 6 ingredients; pour into greased, deep 8-inch casserole. Spread catsup over top; place in pan of water 1-inch deep. Bake at 350° for 1 hour. Yields 6 servings.
Cook broccoli until tender. Mix all ingredients in bowl; add some broth if dry. Pour into greased casserole dish. Sprinkle with cracker crumbs and place thin pats of butter on top. Bake at 350° until bubbly brown.
Boil 2 minutes, then add 25 Ritz crackers (regular size and unbroken). Boil 2 more minutes. Add nutmeg or cinnamon or both, if desired. Put in unbaked pie shell; dot with butter. Put lattice top on pie. Bake at 425° for 20 minutes.
Saute onion in small amount of margarine. Add onion soup and Ro-Tel; stir well and add corn. Simmer about 5 minutes; add pinch of sugar. Then put in casserole dish and top with cheese.	Cook for 20 to 25 minutes at 300°. Serves 6 to 8.
In a bowl, combine broccoli, corn and egg. Transfer to a greased 1 qt. baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake uncovered at 350° for 30 to 35 minutes or until golden brown and bubbly.
Peel eggs. Cut slice from wide end of each egg. Carefully remove yolks and mash. Mix yolks with deviled ham and remaining ingredients. Refill whites and replace "lid". Makes 6 eggs.
Combine tomatoes, green pepper and onion rings in medium bowl. In small saucepan, combine remaining ingredients except cucumber slices; bring to boil 1 minute. Pour hot mixture over vegetables in bowl. Let stand at room temperature until cool. Add cucumbers. Refrigerate several hours, stirring once or twice until well chilled. Drain before serving. Serves 6 to 8. Serve as salad or relish dish.
Place vegetables and broth in saucepan. Bring to a boil, reduce heat, cover and cook until vegetables are tender. Mix milk, flour and salt; add to cooked vegetables. Cook, stirring constantly until soup is lightly thickened. Remove from heat. Add cheese and stir until melted.
Cut the corn off the cob and scrape the cob. Mix all the ingredients except sugar and cook about 15 minutes in a pot, then add sugar and cook until tender. Put into sterilized jars and seal.
Melt margarine. Mix with teriyaki sauce and garlic powder. Pour over catfish and let marinate for at least 30 minutes. Grill until tender.
Combine seasonings with soft butter and lemon juice. Spread over chicken. Bake skin side up without turning for 1 to 1 1/4 hours at 350°. Serves 6.
Combine all ingredients in 1-cup glass measure. Cover with plastic wrap. Cook at 50 (Medium heat) 2 to 3 minutes. Serve with meat, spread on sandwiches or stir into your favorite casserole.
Cut vegetables into very small cubes. Cook in frypan with butter and salt for 5 minutes until tender. Rub breast with lemon juice and salt. Roll them in butter and vegetable mixture. Place all in casserole dish and cover with a buttered piece of waxed paper. Place in a 400° oven for 6 to 12 minutes or until done. Place on warm platter while making sauce.
Melt butter in 2-quart casserole in oven. Mix all other ingredients except stew. Pour mixture over melted butter. Spoon stew over batter. Do not stir!!! Bake in 350° oven for 60 to 65 minutes or until crust is raised and brown.
Mix all ingredients together. This makes a stiff batter. Press on cookie sheet or large cake pan.
Add sugar to beaten eggs and mix well. Add flour and baking powder. Mix well. Add dates, walnuts and vanilla. Mix well. Pour into greased 9-inch pan. Bake in 350° oven for 25 to 30 minutes until brown. Cool and cut in squares.
Heat oven to 350°. Grease a 10-inch tube baking pan (or three 8 x 4-inch loaf pans) with unsalted shortening and dust lightly with flour. In a medium-sized bowl sift together flour, baking powder, baking soda, nutmeg, cloves, cinnamon and salt. In a large mixing bowl place sugar, oil and eggs; stir until well blended. Stir pumpkin into egg mixture. Gradually add sifted dry ingredients to egg mixture, stirring well after each addition. Fold raisins and nuts into batter. Pour batter into prepared pan(s) and bake 1 hour and 15 to 20 minutes for single pan or 1 hour for small loaf pans until a cake tester inserted into center comes out clean. Remove bread from oven and cool on a wire cake rack for 10 minutes before removing from pan. Then cool completely on a rack.
Combine ingredients; mix well. Store in airtight container. When ready to use, combine 1/3 cup of mix with 1 1/2 cups of water in a saucepan. Cook and stir until thickened.
Preheat oven to 300°. Place meat in a 13 x 9-inch pan (lightly greased). In a bowl, combine mushroom soup, soup mix, ginger ale, mushrooms, Worcestershire sauce and ginger. Mix well. Pour over meat. Cover pan with foil. Bake in preheated oven for 3 hours. No peeking. Place pan on burner. Uncover. Stir cornstarch in water. Heat and stir to thicken pieces. Stir in sour cream. Serve with noodles or mashed potatoes.
For marinade, put soy sauce, sesame oil, ginger, sherry, vinegar, chili powder, cayenne pepper and garlic in a small bowl and mix.
Combine first 6 ingredients; beat 5 minutes at medium speed or until smooth. Fold in blackberries. Pour filling into pastry shell; bake at 400° for 25 minutes.
Mix dressing, onion soup mix, chopped up garlic and apricot preserves. Pour mixture over salted and peppered pork chops. Use a greased 9-inch Corning Ware dish. Bake, uncovered, for 1 hour at 375°. Serve over rice or egg noodles.
Wash and dry potatoes. Pierce with a fork and bake at 425° for 50 to 60 minutes or until tender. Meanwhile, saute bacon in a skillet. Cool and crumble. In 2 tablespoons of bacon drippings, saute onion and green pepper, adding mushrooms, until cooked. Set aside.
Put all ingredients except ice in blender. Cover and blend until smooth. While blender is running, add 1 ice cube at a time through center opening in cover.
Add pudding mix and milk to make a paste. Fold in a medium-size Cool Whip a little at a time. Then fold in Kahlua. Dip with fresh pineapple, bananas, tart apples, fresh strawberries or any other fruit you choose.
Slice bananas onto crust. Gradually add 1/2 cup milk to softened cream cheese. Mix well. Add pudding; mix and add remaining milk. Beat slowly one minute. Pour into crust.
Cut up squash. Chop onion. Cook until tender. Mash mixture. Add remaining ingredients. Top with additional grated cheese and bread crumbs. Bake at 350° for 30 minutes.
In a large bowl, combine first 5 ingredients and mix well. Stir in ham and thawed potatoes. Spread into a greased 13 x 9 x 2-inch dish. Combine the last two ingredients (margarine and corn flakes) and sprinkle on top. Bake, uncovered, at 350° for 1 hour or until potatoes are tender. Serves 10 to 12.
Bring the water and sugar to a boil; let simmer 15 minutes. Add remaining ingredients to sugar and water. Put in plastic pretzel container and let freeze at least 24 hours.
Mix softened cheese and sour cream with electric mixer on medium. Mix in taco seasoning. Spread in bottom of pie plate. Put cut-up tomato, olives and lettuce. Top off with Cheddar cheese. Refrigerate. Dip with nacho chips.
Combine first 4 ingredients in a large bowl. Beat for 3 minutes. Mix flour, soda and salt in separate bowl. Gradually add to mixture in large bowl alternately with milk. Mix well. Drop by tablespoon onto greased cookie sheet. Cook at 350° for approximately 10 minutes or until lightly golden brown around edges.
Chop fruit and nuts. Mix all ingredients. Line small muffin tins. Pour mixture into muffin tins and bake at 350° for 12 minutes.
Preheat oven to 325°. Sift flour, cornstarch and salt into medium-size bowl; set aside. In large bowl, cream butter and superfine sugar until light and fluffy. With wooden spoon, gradually work in dry ingredients until thoroughly mixed. Press dough into an ungreased 11 x 7-inch or 9-inch square baking pan. Prick deeply all over with a fork. Score surface for serving size. Bake about 40 minutes or until light brown. Sprinkle with granulated sugar. Cool and cut. Yields 20 (1 1/2 x 2-inches).
Roll crust 1/2 inch thick. spread with finely diced apples. Sprinkle with cinnamon. Roll up and cut 1 1/2-inches wide. Place in baking dish and pour over a syrup of 2 Cups Water and 2 Cups Sugar. Bake at 350 for 1 hour.
Saute onions in melted margarine until almost tender. Pour into pie crust. Mix eggs, salt, pepper, milk and 1/2 cup cheese. Pour over onions and lightly stir. Bake at 425° for 15 minutes. Remove from oven and top with rest of cheese and paprika. Return to oven and bake 8 to 10 minutes.
Grease a 9 x 13-inch pan. Pour batter in pan. Sprinkle 1 cup chocolate chips on top. Melt one minute, then cut through with knife to make swirls. Bake 14 minutes at 350°.
Boil molasses over heat for 1 minute. Remove from stove and in same pan add baking soda, margarine or shortening, sugar, salt, cinnamon, ginger, vanilla, beaten eggs and vinegar. Stir in flour and mix well. Roll into balls, place on a greased cookie sheet. Press down with a fork. Bake at 350° for 8 to 10 minutes.
Mix well; marinate in refrigerator. Serve with cucumber slices, bell pepper strips, carrot stick, cauliflower and other fresh vegetable dippers.
Sprinkle the brisket with the liquid smoke, salt and pepper. Wrap in foil and put in refrigerator overnight. When ready to cook, add the celery salt, garlic powder, onion salt, paprika, nutmeg and brown sugar. Rewrap and bake 1 hour at 300°. Loosen foil and cook 5 to 6 hours at 200°. Cool and slice across the grain. Mix 1 cup of the brisket juice and barbecue sauce. Pour over slices and put back in oven to reheat, with foil covering the meat.
Brown beef, onion and peppers. Add the remaining ingredients and simmer 10 minutes. Serve on fresh hamburger buns.
Mix the first 6 ingredients together. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes, until toothpick comes out clean. Cool completely before frosting.
Melt chips and shortening in double boiler in hot, not boiling water. Stir in peanuts. Drop by tablespoons onto wax paper. Cook until set.
Cream sugar and butter. Add eggs well beaten. Add raisins, pecans and coconut, mixing well. Add vanilla and vinegar. Pour into unbaked pie shell. Bake at 325° for about 45 minutes.
Put all ingredients in crock-pot and cook 10 to 12 hours. Shred and use in tacos.
Mix together water, sugar and salt in a saucepan. Bring to a boil and cook over medium heat for 5 minutes. Add the lemon juice and rind to sugar mixture; let cool. Beat the egg whites until stiff and fold into the cooled lemon mixture. Pour into freezer trays, cover with plastic wrap and freeze until firm. Stir occasionally.
Blend mayonnaise and sugar together. Add flour, soda, cocoa and water to blended mixture. Stir into batter. Bake at 350° for 25 minutes. Makes 1 cake.
Brown chicken in large pot. Put tomato sauce, Ranch Style beans, crushed chips and spices in pot. Be sure chicken is cooked before putting ingredients in. When chips are moistened, sprinkle cheese and mix in with chicken mixture. When cheese is melted, remove from stove. Serve with Spanish rice and green salad.
Add water to broth of ham. Add onion. Cook with broth until onion is tender. Add cornmeal a little at a time until thickened. Stop adding meal before too dry. If thick enough after it is chilled, can be sliced and fried until brown.
Stir eggs, sugar, salt and spice together. Add milk, vanilla and rice; mix thoroughly. Pour into casserole dish; bake for 45 minutes at 325°.
Cook meat; drain. Stir in seasonings. Spread 1/4 cup salsa and 1/2 cup meat mixture on each tortilla. Top each with 1/2 cup cheese and desired toppings. Bake in preheated 400° oven for 8 to 10 minutes or until crisp and lightly browned. Makes 4 servings.
Brown ground beef in microwave. Combine with spaghetti sauce, tomato sauce and chopped onion. Simmer for several hours. Drain cooked noodles and mix thoroughly with sauce. Place in large Pyrex dish and cover with grated cheese. Bake at 325° until cheese melts. Turn oven off and let stand for 15 minutes until spaghetti sets.
Pour onion soup and 1 can of water in casserole. Pour rice in and spread evenly. Top with cream of mushroom soup mixed with 1/2 cup water. Sprinkle with paprika. Cover with aluminum foil and bake at 325° for 1 1/2 hours. Uncover last 15 minutes to brown.
Cream oleo and sugar together. Add eggs one at a time. Mix in remaining ingredients and bake in sheet cake pan, greased, at 350° for 30 minutes or until center is firm. Cut in squares.
Preheat oven to 350°. Grease a long 9 x 13-inch baking dish. Brown meat and drain. Spread Tater Tots all over. Mix soup and seasonings to taste. Pour over Tater Tots and meat. Sprinkle peas and carrots and cheese on top. Bake 1 hour.
Cook spaghetti until tender; drain. Add all other ingredients except 1/4 cup cheese. Mix well. Pour into greased baking dish. Cook at 325° for 1 hour. Sprinkle with remaining cheese and bake 5 minutes more.
Place all of this in greased casserole dish after you mix it well. Put dish in pan of hot water; bake until firm at 350°, approximately 1 1/2 hours. This can be frozen and baked later. Add extra cooking time if frozen.
Mix well and put into a 1-quart baking dish. Bake 30 minutes at 350°. Serve with crackers.
In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings; pour over macaroni mixture. Cover and refrigerate for several hours.
Combine the first 3 ingredients. Sift and stir next 4 ingredients. Add last ingredient (milk). Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake for 10 minutes at 400°. (These cookies puff up at first, then flatten out.)
Drain corn. Mix corn, pepper, onion, celery and pimento. In separate bowl, mix oil, vinegar and sugar. Pour over corn mixture and marinate 24 hours. Serve chilled.
Heat oil in a large skillet. Add onion, zucchini and spices and saute over medium-high heat, stirring often, 4 minutes. Put tomato and fish over vegetables. Sprinkle fish with salt and pepper. Cover skillet, reduce heat and simmer until fish is opaque and flakes easily with a fork. Uncover skillet and sprinkle fish with cheese. Cover skillet until cheese melts. Serve immediately.
Cream butter; add sugar, then flour and cornstarch. Add nuts. Chill at least 1 hour. Form into 1-inch balls. Press thumb into center. Bake on ungreased cookie sheets for 12 to 14 minutes at 350°.
Add all to pot of boiling water (2 cups). Cover and simmer about 16 minutes. Fluff with a fork.
Mix together the following: butter, sugar, egg and molasses. Sift remaining ingredients together in a separate bowl. Mix every together thoroughly. Refrigerate 1 to 2 hours, or overnight. Form into balls the size of small walnuts. Place 2 inches apart on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Roll in confectioners sugar while still warm.
Mix together with fork the first 5 ingredients until crumbly. Sprinkle over sliced apples in pie plate (9-inch size). Melt 1/3 cup oleo. Pour over top; also sprinkle on 1/2 to 1 teaspoon cinnamon. Bake for 30 to 40 minutes in 350° oven or until apples are tender.
Mix sugar, flour, cocoa and salt together. Add margarine, egg yolks, milk and vanilla. Cook over medium heat until thick. Stir constantly with wooden spoon. Pour into baked pie crust. Chill and top with Cool Whip. Makes 2 regular pies or 1 deep dish.
Cream butter and sugar. Add eggs, one at a time. Combine flour and baking powder. Combine milk, vanilla, almond and sherry. Alternate, adding flour and milk mixture. Pour into tube pan. Bake at 350° for 1 hour and 20 minutes.
Combine and cook over medium heat until mixture pulls away from sides of pan and becomes like play dough in consistency. Knead until cool. Keeps 3 months unrefrigerated.
Mix in large bowl or dish pan. Bake on ungreased cookie sheets 10 minutes at 350° or until brown. Makes about 17 dozen.
Defrost potatoes and combine with melted margarine. Add remaining ingredients, except the cornflakes. Blend thoroughly; pour into greased 8 x 12-inch casserole dish. Cover with buttered cornflakes mix. Bake at 350° for 45 minutes. You can make ahead of time, but add topping when ready to bake.
In a medium bowl, combine cornmeal, flour, baking powder and salt; mix well. Add the egg, milk and onion; stir just until mixed. In a deep-fat fryer or electric skillet, heat oil to 365°. Drop batter by teaspoonfuls into oil. Fry 2 to 2 1/2 minutes or until golden brown. Drain on paper towels. Serve warm.
Combine all of the ingredients in a saucepan. Cover and cook over a low heat until the water is fully absorbed. Remove from the heat and allow to cool. Place the mixture into a food processor in batches and process until thoroughly blended. Pack into containers with tight-fitting lids and store in the refrigerator.
Combine all ingredients together as listed. Bake in moderate oven at 350° for 10 to 15 minutes.
Sift together dry ingredients. Cut or mix in Crisco. Add buttermilk and egg together. Add to flour mixture. Work fast and knead lightly. Roll out and cut into biscuits. (I like to drop mine in melted butter and place in pan.) Bake for 10 minutes at 400° or longer if you like them brown.
Cook and drain macaroni. Mix all ingredients. Place in refrigerator for 1 hour. Mix again. Add more more if a creamier salad is desired.
Boil can of Eagle Brand milk for 5 hours. Keep can covered with water. Remove can and put in refrigerator overnight. Place sliced bananas in pie shell. Open both ends of canned milk; slide out onto plate. Slice and spread over bananas. Top with Cool Whip. Keep refrigerated.
Beat eggs well. Add flour, sugar, salt, vanilla and spices. Scald milk. Add butter and squash. Pour into egg mixture. Mix well. Pour into 9-inch pastry shell. Bake 10 minutes at 375°. Reduce to 350° and bake for 30 more minutes.
Mix together and put in greased casserole. Let sit overnight. Before cooking, sprinkle with cracker crumbs and dabs of margarine. Bake 1/2 hour at 350°.