HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare stuffing as directed on box. Boil chicken for 30 minutes. Dice chicken. Put in bottom of casserole dish. Pour soup over chicken. Top with prepared stuffing. Bake at 350° for 45 minutes.
Slice one pack of cookies and flatten in 9 x 11-inch glass dish. Mix cream cheese, sugar and eggs. Spread over cookie dough. Layer second roll sliced cookies on top. Bake at 350° for 45 minutes.
Melt first 3 ingredients together. Add vanilla, then peanuts. Drop by teaspoonfuls onto waxed paper lined cookie sheets. Chill.
Fix stuffing according to directions. Mix milk, soup and chicken. Cook for 5 minutes. Place 1/2 stuffing in bottom of pan. Pour soup and chicken over stuffing and place remaining stuffing on top. Bake at 350° for 30 minutes.
Separate egg yolks and whites. Put egg whites in separate bowl; beat well for several minutes. Add 1/4 to 1/2 cup sugar. Mix the Eagle Brand, lemon juice, 3 tablespoons sugar and egg yolks well; pour into pie crust. Pour meringue over pie mixture. Bake at 350° until meringue is brown. Chill and serve.
Heat oven to 350°. Butter 8 or 9-inch glass pie plate or round baking dish. Spread shoestring potatoes evenly over bottom of pan. Makes 4 indentations into potatoes, down to bottom of dish, each about 1 1/2-inches across. Carefully break 1 egg into each indentation. Bake at 350° for 3 to 10 minutes; add cheese and parsley. Return to oven and bake until cheese melts and eggs are set. Cut into 4 wedges and serve immediately.
Mix sugar, cocoa and cornstarch. Add egg yolks, beating thoroughly. Add milk, gradually, while mixing. Cook mixture in a double boiler until it thickens, stirring constantly. Add butter and vanilla. Pour into a baked pie shell. Top with meringue. Bake at 325° for 8 to 10 minutes.
Cream butter and sugar; beat until smooth. Mash the bananas; add to sugar and butter. Sift together flour, soda and salt. Add gradually to banana mixture. Add chopped nuts. Fold in well beaten eggs. Pour into an 8 or 9 x 4 x 2-inch greased and floured loaf pan. Bake in a 350° oven for 1 hour and 20 minutes, or until done. Makes 1 loaf.
Brown hamburger and onion; drain. Add seasoning, water and beans; mix well. May need to add a little more water. Fry tortillas a few seconds on each side in hot oil. Divide meat mixture on tortillas and roll up. Place, seam down, in well-greased 9 x 13-inch pan. Mix together 2 cans soup; spread over enchiladas. Bake at 350° for 25 to 30 minutes.
Cook macaroni by directions on box and drain. Add margarine to cooked macaroni. Beat eggs and milk together. Pour egg and milk mixture over cooked macaroni. Sprinkle grated cheese over macaroni and stir it into the egg and milk mixture, saving some to sprinkle on top of mixture. Bake at 350° for about 30 minutes or until mixture is firm.
Mix all ingredients into large kettle and cook until tender. Season with oregano, garlic powder, salt and pepper.
Heat oven to 325°. Grease 10 x 1 1/2-inch pie pan. Mix apples and spices; turn into pan. Beat remaining ingredients, except Streusel, until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pan. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 55 to 60 minutes.
Slowly add the crumbled cream cheese to the sugar and mayonnaise. Add crushed pineapple and the cherries. Whip heavy cream and fold into the mixture. Freeze in trays or in 8 x 8-inch pan. Cut in squares and serve on lettuce. Serves 6.
Chop onion, garlic and parsley fine; fry slightly in hot oil. Add tomatoes, tomato paste, bay leaf, salt, pepper and water; stir until well mixed. Toss in hamburger and sausage. Break up meat with fork in little pieces. Now cover the tomato sauce and cook on low for 45 minutes, stir occasionally.
Peel off the shells from the shrimp, starting at head end so tail can be nipped off easily. Make a shallow cut along the back of each shrimp and remove the dark intestinal vein. If the shrimp are large, cut them lengthwise in half. If necessary, remove and discard the tough muscle at the side of each scallop. Rinse scallops with cold water; drain and pat dry with paper towels. Cut large scallops crosswise in half. Rinse the sole fillets with cold water and pat dry with paper towels. Cut (slicing across fillets) into several pieces. Refrigerate until ready to use. Peel the shallots and separate into sections if necessary. Slice horizontally toward the root, leaving the slices attached at the root. Slice vertically, again leaving the root end uncut, then cut across the shallot to make fine dice. Heat butter in a medium saucepan. Add the chopped shallots and saute, stirring, until soft but not brown, 1 to 2 minutes. Add the shrimp and scallops and season with salt and pepper. Cook over medium heat until shrimp turn pink and scallops become opaque, 2 to 3 minutes. Add the white wine and bring just to a boil. Remove the pan from the heat. Lift out shrimp and scallops and reserve them. Set the cooking liquid aside.
Fry in shortening or bacon grease until potatoes start to brown. Cut up into thin slices a Polish sausage. Add to ingredients in pan. Cover and let cook until potatoes are golden brown.
Defrost the bread dough until soft enough to pull off and roll into small balls. Arrange approximately 48 small balls in a 9 x 12-inch greased pan.
In a blender container, combine cherry sauce and ice cream. Cover and process until smooth. Pour half of mixture into each of 2 tall glasses. Fill glasses with club soda. Garnish each serving with a whole cherry.
Add potatoes, carrots, celery, onion, salt and pepper to boiling water. Cover. Simmer 10 minutes. Do not drain. Make a white sauce with margarine, flour and milk. Add cheese, stirring until melted. Add corn and undrained vegetables. Heat; do not boil. Garnish with chopped parsley, if desired. Makes 6 to 8 servings.
Wash and cut cucumbers into slices about 1/4-inch thick. Mix cucumbers and salt. Let stand overnight. In the morning, drain and press out all the juice possible. Rinse once in cold water. Combine vinegar, sugar substitute and spices. Boil 1 minute. Add cucumbers and simmer 5 minutes. Pack cucumbers into clean, hot sterile jars to within 1-inch of top. Fill jars with hot liquid to top. Seal tightly. Makes about 12 pints. Cucumber Slices: 46 calories per pint.
Combine ingredients together first, then fold in 9 ounces Cool Whip. Put in graham cracker crust.
Pour hot water over oats and let stand. Cream white and brown sugars and oil. Beat eggs into creamed mixture. Add flour, cinnamon and salt into oats; beat well. Bake at 350° for 35 minutes. Don't use mixer. Sprinkle coconut on top of cake before baking.
Cream butter, sour cream and sugar until light and fluffy. Sift plain flour and baking soda together. Add flour to mixture alternating with the eggs. Add flavor and bake in Bundt or tube cake pan for 1 1/2 hours at 325°.
Mix mayonnaise, sour cream, parsley, onion flakes and dill in a bowl. Cut dried beef into small pieces and fold into mixture. Cut rye bread into chunks. Dip the bread!
Melt butter and mix with cracker crumbs. Press crumb mixture into 9-inch square baking dish. Bake at 325° for 10 minutes. Layer coconut, chocolate chips, butterscotch chips, and nuts. Pour condensed milk evenly over mixture. Bake at 325° for 30 minutes. Cut into 1 1/2 inch squares. Cool.
Combine egg, salt and vinegar in bowl of food processor, fitted with steel blade. Pulse just to blend. With processor running, very slowly add the oil until the mixture emulsifies (or thickens). Add sour cream and chives. Pulse again just to blend.
Brown hamburger and sausage together and drain well. Add garlic salt and Worcestershire sauce. Melt in Velveeta cheese. Spoon mixture onto slices of party rye bread. Broil for a few minutes. Serve immediately.
Mix all ingredients well. Turn dough out onto a lightly floured surface and knead gently for 30 seconds. Roll out dough about 1/2-inch thick. Use biscuit cutter to cut out rolls. Place rolls into lightly greased pan. Bake at 400° for about 20 minutes. May also be cooked in muffin pan or floured and spooned into pan.
In a large saucepan, cook barley in 3 tablespoons butter, stirring for 2 minutes. Add 4 cups water and salt. Bring liquid to boil and simmer, covered, for 45 minutes until liquid is absorbed. Let cool. Mix tomatoes, half and half, scallions, olives, mushrooms and chili peppers, 3/4 of the cheese, salt and pepper in a bowl. Combine well and transfer to a baking dish. Sprinkle with remaining cheese and bake at 350° for 15 to 20 minutes. Serves 8.
Mash cheese. Add well drained clams. Moisten with clam juice to proper consistency. Add lemon juice and Worcestershire sauce. For color, add chopped parsley. Serve cold with crackers or potato chips.
Chop cabbage; boil until tender. Boil shells as per directions on box and drain. Melt oleo; drain cabbage and add to oleo. Combine shells with cabbage, then add 1 carton of low-fat cottage cheese. May be topped with dry or chopped fresh dill.
Combine sugar and water in saucepan. Bring to a quick boil for 2 to 3 minutes. Cool syrup. Mix fruit and juice into syrup and freeze at least 3 hours. Before serving, remove from freezer and thaw to slushy consistency. (This can be made several days ahead of serving and frozen, but can take up to 8 hours to thaw.)
Blend marshmallow cream and orange juice with rotary beater. Stir in salad dressing and vanilla. Makes 1 1/2 cups. For fruit salads.
Spray a 9 x 13-inch pan with Pam. Sprinkle coconut and pecans on bottom of pan. Make cake mix according to package. Pour over coconut and pecans.
Mix together. Store in tight container. For 1 serving, place 1 well rounded teaspoonful in a cup of boiling water. For 1 quart, dissolve 1/3 cup mix in 1 quart of boiling water.
Place chicken and broccoli in bottom of 1 1/2-quart casserole dish. Sprinkle with salt. Combine remaining ingredients and spread over chicken and broccoli. Bake uncovered at 350° for 30 minutes. Makes 4 servings.
Melt oleo and blend in flour until stiff mixture. Beat eggs and white sugar until fluffy. Add oleo-flour mixture and beat again. Blend in white Karo and maple syrup and water. Add to egg mixture along with chopped pecans. Save a few half pecans to garnish top of pie. Bake in uncooked pie shell about 1 hour at 350°.
Mix first 4 ingredients. Let stand for 5 minutes. Add flour, salt and pepper to the yeast, sugar, oil and warm water. Mix well. Knead 5 minutes. Let rise 30 minutes.
In top of double boiler, melt morsels over boiling water. Stir in sweetened condensed milk. Remove from heat. Stir in cereal and peanuts. Drop by teaspoons onto waxed paper lined baking sheets. Chill 2 hours or until firm. Store at room temperature in loosely covered container. Makes about 2 pounds or 48 candies.
Blend sugar, wine and oil well. Add flour gradually, stirring until a wet, but not sticky, dough is formed. Take small pieces and form into rings. Dip one side into sugar. Bake, sugar side up, on cookie sheet for 20 minutes at 350°.
Bake German chocolate cake according to directions on box in 9 x 13-inch pan. Poke holes in cake using the handle of a wooden spoon. Make lots of holes, but don't overlap. While cake is still warm, pour Eagle Brand milk over cake. Then pour caramel topping over cake. Let set in the refrigerator to cool. Crush 3 Heath bars; sprinkle over top. Cover with Cool Whip. Sprinkle 3 more crushed Heath bars over Cool Whip.
Combine all ingredients except soup and milk. Place in baking dish and form a loaf. Mix soup and 1/2 can milk. Pour over meat loaf and bake in 350° oven for 1 hour. Is very good with potatoes placed around meat and some of the soup mixture poured over them also.
Process oats in a blender or food processor until ground. Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs and vanilla; beat until blended.	Combine ground oats, flour and next 3 ingredients. Add to butter mixture, beating until blended. Stir in chocolate and pecans. Drop dough by tablespoonfuls onto ungreased baking sheets. Bake at 375° for 7-8 minutes or until golden brown; remove to wire racks to cool. Yield: 6 dozen.
Stir lemonade and milk in large bowl until well blended. Add food coloring to suit your taste. Mix well. Fold in Cool Whip until well blended. Pour into graham cracker pie crusts. Chill for several hours or overnight.
Mix well flour, sugar, soda, cocoa, cinnamon, nutmeg, allspice, cloves and salt. Add shortening, applesauce, eggs, 1/2 cup nuts, 1/2 cup chocolate chips and raisins. Beat until smooth; pour into greased 9 x 13-inch pan. Sprinkle on top brown sugar, nuts and chocolate chips. Bake at 350° for 30 to 35 minutes.
Bake cookie dough 8 to 10 minutes. Mix cream cheese, powdered sugar and Cool Whip. Spread on cookie dough while still warm. Add fresh fruit.
Grind cranberries; add sugar. (Let set for 1 hour.) Add marshmallows to Cool Whip. (Let set for 1 hour.) Drain pineapple. Mix all together. Put in glass bowl.
Spread the 2 packages of crescent rolls on a large baking sheet to make crust. Bake at 375° for 10 minutes. Cool. Mix cream cheese, Miracle Whip, horseradish and pepper. Spread on cooled crust. Top with vegetables and sprinkle with grated cheese. Keeps well. It can be made a day ahead of time. (Doesn't take many veggies.)
Mix shortening, sugar, salt and hot water with electric mixer. When this mixture has cooled to lukewarm, add yeast which has been dissolved in 1 cup lukewarm water. Add eggs, mix well. Sift flour slowly into mixture, beat well. Cover, place in refrigerator until chilled. Shape into rolls and let rise in warm place for 2 hours. Bake in 400° oven until brown. Brush with butter if desired. Makes 36 rolls.
Combine in crock-pot. Cook all day on low or in oven at 250° for 5 hours.
Butter bread and place in bottom of 9 x 13-inch casserole dish. Top with bacon (can substitute sausage or a vegetable) and cheese. Mix eggs, milk, salt and mustard. Pour into dish. Cover and let set in refrigerator overnight. In the morning, mix cornflakes and melted butter. Pour on top of casserole. Bake at 350° for 1 hour. Makes 8 to 12 servings.
Combine 1 cup sugar and margarine; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour with milk and vanilla to creamed mixture, beating well.
Drain cherries. Combine juice, wine and cornstarch. Add lemon juice, salt and allspice. Cook and stir until clear and slightly thickened. Add butter and cherries. Serve warm with baked ham.
Cream butter and sugar thoroughly. Add eggs, one at a time, then flour and baking powder. Have cookie sheets greased and floured lightly. Spread the mixture very thin with spatula. Sprinkle with chopped nuts (pecans, peanuts or almonds), then with sugar. Bake in a moderate oven at about 400° until a delicate brown. Cut into squares; remove from baking sheet immediately. Makes about 80 (2-inch) cookies. Store in airtight tins.
Sift together dry ingredients. Combine egg, milk and salad oil. Add to dry ingredients, stirring just until moistened. Bake on hot griddle. Makes about 12 dollar size or 8 (4-inch) pancakes.
Mix crushed pretzels, butter and 2 tablespoons of sugar; put in baking dish. Bake at 300° for 8 minutes. Let cool. Mix cream cheese and 1 cup of sugar with mixer. Stir in Cool Whip. Spread on top of pretzels. Mix jello, water and strawberries and let partially jell, then pour over Cool Whip mixture and let chill 2 to 3 hours.
Line sides and bottom of serving bowl with sponge cake. Warm milk. In a small mixing bowl, mix together the cornstarch, sugar, egg and vanilla; mix until creamy. Pour into warm milk; stir to boiling. Pour over prepared layer; sprinkle shredded dark baking chocolate on top. Allow to cool at room temperature, then put in refrigerator.
Whip eggs and milk. Scramble until they just hold their shape, soft and a little runny. Spread eggs in greased 9 x 13-inch pan. While hot, spread with sour cream. Top with cheese and bacon. Cover and refrigerate overnight. Bake at 350°, uncovered, for 20 minutes or until hot.
Boil sweet potatoes until done. Peel and cool. Cut lengthwise. Put in 9 x 12-inch baking dish. Mix all other ingredients until melted. Pour over potatoes. Cook at 375° for 40 minutes.
Sift together dry ingredients. Add eggs and cream. Stir to mix (dough should be lumpy and soft). Drop from tablespoon onto ungreased baking sheet. Bake in hot oven (400°) for 15 minutes. Makes 12 large biscuits.
Slice chicken into chunks and fry in tbsp of butter with garlic pepper seasoning salt and cook thoroughly. Set aside with 3 cups cooked broccoli well strained, cook 1 pound of your favorite pasta. * Sauce = melt one stick butter on medium heat, then add cream cheese and melt. With wire whisk slowly stir in milk and then add parmesan cheese and pepper. Heat till well blended then combine chicken, broccoli, pasta and sauce. Yummy!
Mix ingredients together and cook over medium heat for about 30 minutes or until beets are softened.
Cream together the first 4 ingredients. Blend in the remaining ingredients. Spread in a 13 x 9-inch pan. Bake at 350° for 20 minutes.
In large fry pan, brown meat in butter. Add mushrooms and onion; continue browning until tender. Add remaining ingredients except wine. Simmer, stirring frequently, until sauce thickens. Add red wine; continue simmering for 15 to 20 minutes until meat is tender. Serve over buttered noodles or rice.
Parboil yams and then peel. Cut in thick slices. Place in baking dish. Mix all dry ingredients. Cover yams with mixture. Dot with margarine. Put lemon juice over yams. Pour water in. Cut 1/2 orange in slices. Place on yams. Other 1/2 of orange squeeze over yams. Bake at 400° for 35 to 40 minutes or until yams are tender. Syrup is thick, baste after. Yields 6 servings. Eat with love from the kitchen of Shirley Murden.
Blend cream cheese, sugar and vanilla well. Whip cream. Fold cream into cheese mixture and pour into pie shell. Spread blueberry filling over top and chill.
In saucepan, combine pie filling mix and sugar. Gradually blend in lemon juice and water until smooth. Stir in egg yolks. Bring to a full boil over medium heat. Boil 1 minute, stirring constantly. Add lemon peel and pour into baked pie shell. Top with Meringue, sealing well at edges. Bake at 350° for 12 to 15 minutes. Cool 2 hours before serving. Makes 6 servings.
Blend flour, sugar, soda and salt. Add to mixture oil, eggs and buttermilk and mix well. Add raisin bran. Cover tightly. Bake as needed at 400° for 15 to 20 minutes.
Combine flour, ginger, soda, cinnamon, cloves and salt; set aside. In a large mixing bowl beat margarine with an electric mixer on low speed for 30 seconds to soften. Gradually add the 1 cup sugar, beat until fluffy. Add egg and molasses; beat well. Stir dry ingredients into beaten mixture. Shape into 1 1/2-inch balls (1 heaping tablespoonful dough each). Roll in the 2 tablespoons sugar and place on ungreased cookie sheet, 2 1/2 inches apart. Bake in a 350° oven abut 10 minutes or until light brown and still puffed (do not overcook). Let stand for 2 minutes before transferring to rack to cool. Makes 24 (3-inch) cookies.
Mix water and sugar together in a large pan. Heat until sugar is dissolved; set aside to cool. In a large container, mix pineapple, orange and lemon juices; add cooled sugar water mixture to Jell-O (dry); mix well. Add bananas (that have been mashed thoroughly); mix well and freeze until ready to use.
Combine first four ingredients in mixing bowl. Heat last three ingredients to 110° to 115°, warm to touch. Pour liquid mixture over flour mixture. Blend at low speed for one minute. By hand, stir in 1 cup additional whole wheat flour and 4 to 4 1/2 cups all-purpose flour. Knead on floured surface about 5 minutes. Place dough in greased bowls; cover and let rise 45 to 60 minutes until doubled in bulk. Punch down dough; divide in half. Shape each half into a loaf shape. Place in two 9 x 5-inch greased loaf tins. Cover loaves; let rise 30 to 45 minutes until light and double in size. Bake at 375° for 40 to 45 minutes until loaf sounds hollow when tapped. Remove from pan; cool on rack. Slice when cool.
Mix in heavy pan and stir with wooden spoon. When this begins to boil fast, time for 8 minutes. Remove from heat and add chocolate chips and Marshmallow Fluff. Stir until chocolate and marshmallow are blended. Add walnuts. Pour into a 14 x 9-inch pan. Spray pan with Pam before emptying the fudge into pan to set.
Preheat oven to 350°. Mix all ingredients thoroughly and drop by spoonful onto a greased baking sheet. Bake 7 to 10 minutes or until golden brown. You may brush with melted butter while still warm. Yields 8 to 10 biscuits.
Season flounder fillets with garlic salt and white pepper. Coat fillets with flounder and then beaten egg. Next, fry fillets in skillet, using vegetable oil. Cook fillets for about 3 minutes on each side. Place flounder fillets on a serving plate. In the same skillet, add butter, lemon juice, salt, pepper and garlic. Mix until blended and pour on top of fillets.
Beat eggs slightly and add everything else except nuts and mix. Add nuts in with mixture. Pour into pie shells. Bake at 350° for 45 minutes.
Use either red or green peppers. Remove seeds from peppers; blend peppers in blender. Use vinegar for liquid. Mix in sugar; bring to rolling boil and add Certo. Bring to full boil again, stirring constantly for 4 minutes. Skim off foam. Pour into jelly jars.
Heat oven to 400°. Spray a 15 x 10 x 1-inch baking pan with nonstick spray. Dip chicken in margarine, then coat with remaining ingredients. Place in prepared pan. Bake for 20 to 30 minutes, or until tender.
In a large, heavy bottom pot, fry ham, onion and green pepper in canola oil over medium high heat for 5 minutes. Add cabbage, chicken broth, red pepper flakes, bay leaf and parsley. Stir. Bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes or until cabbage is tender. Drain and rinse black-eyed peas. Add peas to pot; stir and simmer, uncovered, for 5 to 10 minutes. Remove bay leaf before serving.
Mix dry pudding and cream in bowl with spoon. Chill until thick. Beat on high until it looks like whipped cream.
In covered blender container at high speed, blend all ingredients until smooth. Pour mixture into chilled 12 ounce glasses. Serve milkshakes with large straws.
Cut cake into 1-inch cubes. Prepare pudding with milk. Place cake and marshmallows in a 9 x 13-inch pan. Pour prepared pudding over top, completely covering cake. Chill at least 1 hour. Cover top with Cool Whip.
Combine ingredients as listed and mix well in large Tupperware container with cover. Refrigerate. May have to be stirred down. Take out by spoonful, roll in flour and shape biscuits. Bake in moderate to hot oven until golden brown.
Preheat oven to 450°. Combine eggs, flour, milk and salt in bowl. Mix just until moistened. Fill greased muffin cups 3/4 full. Reduce temperature to 350°. Bake for 20 minutes or until golden brown. Yields 12 popovers.
Combine with electric mixer; chill. Dip apples, bananas, strawberries, etc.
Soak first 3 items in salt water overnight. Drain well. Add chopped celery and remaining ingredients. Mix well; bring to full boil and can hot.
Melt margarine in saucepan. Mix sugar and flour; add to margarine. Add milk; cook until thick like a gravy. Remove from stove. Add vanilla. Spoon some over your favorite piece of cake.
Sift together flour, cinnamon, allspice and cloves. In a separate bowl, add soda to buttermilk. In a third bowl, cream shortening and sugar. Add jam and mix well. Add milk and flour mixtures alternately to creamed mixture, blending well after each addition. Stir in nuts. Pour into a greased and floured Bundt pan. Bake at 350° for 1 to 1 1/4 hours or until done.
Add 1 cup coconut to cake mix. Mix and bake according to directions	using a 9 x 13-inch oblong pan. While cake is hot, punch holes in cake. Combine Eagle Brand milk and cream of coconut. Pour over cake. Frost when cool. Combine Cool Whip, pecans and coconut. Refrigerate.
Brown chops on both sides in small amount of cooking oil; drain off any fat. Mix remaining ingredients. Pour over chops. Simmer 30 minutes or until fork-tender. Serve with white rice or noodles.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition.