HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray casserole dish with Pam butter spray. Cut each boneless breast in half. Wrap each half with one slice of bacon. Mix sour cream, mushroom soup and sliced mushrooms. Pour soup mixture over chicken. Bake in 275° oven for 4 hours.
Sift together dry ingredients. Cut in shortening. Combine peel, juice and egg. Add to dry ingredients, mixing just enough to moisten. Fold in cranberries and nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 minutes. Cool, wrap and store overnight before slicing.
Mix oleo and vanilla wafer crumbs together with hands. Add other ingredients, dry things first, like coconut and pecans. Mix well. Add cherry juice. Pack into glass dish and cover. Keep in refrigerator.
Sear ground meat. Slice onions and potatoes thin. Arrange everything in layers in casserole: 1/2 meat, onions, sprouts, potatoes, 1/2 tomato soup, etc. End with thin layer of potatoes on top and rest of soup. Cover and bake at 350° for 1 1/2 hours.
Melt butter and sugar in heavy iron skillet until mocha color. Pour in almonds, they will crack. Spread on cookie sheet with sides. Put chocolate bar on top. It will melt, then spread evenly over candy. Put nuts on top of chocolate while still soft. Cool; break in pieces.
The night before, cook rice. Add curry and Italian dressing. Chill overnight. Toss marinated rice with other ingredients just before serving. Line bowl with lettuce leaves. Add salad and garnish with cherry tomatoes. Serves 10 to 12.
Preheat oven to 425°. In large saucepan, mix cornstarch, onion, bouillon, basil and salt. Stir in undrained tomatoes, undrained carrots and Worcestershire sauce. Cook and stir until thick and bubbly. Add sausage and potatoes. Heat until bubbly. Turn into 2-quart casserole; arrange biscuits over top. Sprinkle seeds on top. Bake for 12 to 15 minutes.
In a Dutch oven, cook the onion, the celery and the garlic in the olive oil until tender but not brown. Stir in the water, undrained tomatoes, cubed potato, bay leaf, basil, salt, sage and pepper. Bring to boiling; stir in noodles. Reduce heat. Simmer, covered, about 10 minutes or until noodles are al dente. Remove bay leaf. Serve with Parmesan cheese. Makes 8 servings.
Mix all ingredients together. Pour in pan and put lumps of butter the size of peas over cake. Sprinkle 1 cup brown sugar and cinnamon over cake. Bake at 350° about 1/2 hour.
Preheat oven to 400°. Mix all ingredients together except cheese; pour one-half the batter into a hot greased skillet and sprinkle with cheese. Pour remaining batter on top. Bake 20 minutes until brown.
Brown meat in a large saucepot. Spoon off fat. Mix mushroom soup, onion soup and 1 cup water. Pour over meat. Reduce heat. Cover and cook 2 hours. Add vegetables. Cover and cook about 45 minutes or until vegetables and meat are tender. Remove meat and vegetables. Stir together 2 tablespoons flour and 1/4 cup water. Stir into soup mixture and cook until boils and thickens.
Mix cake mix as directed on box. Pour 1/2 batter into greased and floured pan. Beat rest of ingredients (except egg whites and milk). Set aside. Beat egg whites until foamy. Pour into rest of the batter with just enough milk to pour easily over batter. Bake at 350° for 1 to 1 1/2 hours. Cake is done when toothpick comes out clean.
Put first 7 ingredients in blender. Whirl for 2 seconds at high speed. Gradually add oil.
Cream together the sugar and shortening or butter. Add eggs, then add salt, cinnamon and baking powder. Add soda, dissolved in hot water. Gradually add flour and oats. Drop batter by heaping teaspoonfuls onto greased cookie sheet. Bake at 350° for 8 to 10 minutes, or until brown. Cool. Spread a dab of filling on the flat side of the cookie, then top with another cookie to form a pie. Refrigerate until eaten. Enjoy. Makes about 3 dozen pies.
Crem together sugar and butter. Add sour cream, eggs and vanilla. Add sifted flour, salt and baking powder.
Place in a pot the rice and water and mix. Add the garlic and salt mix, onion and garlic and mix. Add the Goya cilantro and archiote and mix. The last item is the olive oil. Mix well and cook until the water is boiling. Reduce the flame to a simmer and cook until the water is absorbed and the rice looks cooked to your taste.
Fill slow cooker 3/4 full with applesauce. Add sugar and stir well. Cook, covered, overnight on low heat; then cook, uncovered, on high the next day until it is thickened. Stir in vinegar and cinnamon oil. Stir frequently while cooking. Pour hot apple butter in hot sterilized jars; seal with paraffin.
Mix and pour into electric ice cream freezer. Freeze just as you would homemade ice cream.
Layer cauliflower, lettuce, onion and bacon. Mix mayo, sugar, Parmesan, salt and pepper. Spread on top of salad. Top with cheese and refrigerate for 24 hours.
Mix all ingredients well, using a fork. Drop by tablespoons into hot, lightly oiled electric frying pan. Brown lightly on both sides. Serve with biscuits and gravy.
Preheat oven to 425°. Cut bacon into 1-inch pieces. Cook until crisp; drain. Combine eggs, cream and seasonings. Beat until well blended. Sprinkle bacon over bottom of pastry shell, then cheese. Pour egg/cream mixture over cheese. Bake 10 minutes. Reduce heat to 325°. Bake 30 minutes longer or until knife inserted in center comes out clean. Makes 6 main dish or 12 appetizer size servings.
Melt butter or margarine and stir in flour, making a roux. Add milk and stir until thick and smooth. Add seasonings, garlic and cheese. Stir until cheese melts and mixture bubbles. Add mushrooms. Slice or cube chicken into bite-sized pieces and arrange in a 9 x 13-inch casserole. Top with artichokes and sauce. Mix crumbs or Rice Krispies and butter. Sprinkle over all. Bake at 350° for 30 minutes. Serves 8.
Put lye in iron kettle. Add one pint of cold water. When lye is dissolved, add one gallon boiling water and stir thoroughly. Add shelled corn. Bring to boiling point; boil 20 minutes, stirring constantly. If mixture cooks down, add more boiling water. When the husk is off corn, it is ready to wash. Wash corn. Fill the kettle with cold water. Wash 4 or 5 times. Cover with cold water; bring to boil and cook 4 hours. When done, you should have 7 quarts of hominy.
Put marshmallows into a large bowl; pour the juice of fruit cocktail over it. Let this stand in the refrigerator overnight. In the morning, stir this; add the fruit cocktail, Cool Whip and pineapple. Whip the heavy cream and mix thoroughly. Put into a glass bowl and serve.
Cream butter, sugar, eggs and vanilla. Stir in other ingredients. Spread batter evenly in greased 9 x 13-inch pan.
Mix together. Spread in 9 x 13 pan. Bake at 350° for 25 to 30 minutes. Cut in 1-inch squares.
Combine liquid, vinegar, sugar, salt and cloves. Heat to boiling. Add beets and heat again. Serve the following day.
Beat egg whites until very stiff. Add half the sugar. Beat well, then add the rest and beat well again. Fold in the vanilla and vinegar. Fold in cornflour and baking powder, then add the water. Keep folding. Place mixture on flat, greased tray. It is best to have a sheet of greaseproof paper between the mixture and the tray. Set oven to 350°, then turn down to 300° when you have put the pavlova into the oven. Cook for 40 to 50 minutes.
Mix all 4 ingredients; save 1/2 cup crumbs. Press into 9 x 13-inch pan or two 8 x 8-inch pans. Bake at 375° for 8 minutes. Let cool.
In a large, nonstick skillet, brown meat and onion. Spread cottage cheese over meat, then uncooked noodles. In a small bowl, mix tomatoes and seasonings together. Pour over noodles. Cover; cook over medium heat for 20 minutes, or until noodles are almost tender. Sprinkle with cheese. Cover; let stand for 5 minutes.
Combine softened margarine and garlic powder and paprika. Trim crusts from 8 slices white bread, if desired. Spread both sides of bread with margarine. Cut each slice into four sticks. Place on baking sheet. Bake at 350° for 10 to 15 minutes. Makes 8 servings.
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Stir in cold water and cinnamon. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened.
Preheat oven to 350°. Spray cookie sheet with vegetable oil spray. In large mixing bowl, cream margarine until soft. Add the sugars and beat until creamy. Mix in egg whites, peanut butter and soda. Add flour; mix constantly. Add vanilla and mix well. Roll dough into small balls. Place on cookie sheet. Flatten balls with the back of a floured fork. Bake 12 to 15 minutes.
Mix the warm water, yeast and 1 teaspoon sugar; set aside to dissolve. Combine all ingredients. Add flour as needed. Mix and knead twice. Roll out, cut and turn in 1/4 stick of butter in pan.
First Layer: Combine margarine, flour and nuts. Bake at 375° for 10 minutes. Cool completely.
Heat milk, sugar and salt; add lightly beaten eggs slowly to the hot milk mixture. Add vanilla and butter. Pour into custard dishes. Sprinkle lightly with cinnamon and nutmeg. Bake in a pan of hot water until custard is set (when the point of a knife comes out clean, then the custard is done). Remove the custard dishes from the hot water and serve. This is to be baked at 375°.
Dredge meat (both sides) with flour, salt and pepper. Melt about 4 tablespoons shortening in Dutch oven. Brown meat on both sides. Remove meat from pan. Add 3 to 4 tablespoons flour; mix well. Add more shortening if need be to make a thin paste. Add 3 to 4 cups cool water and coffee. Stir until begins to thicken; add onion, mushrooms and garlic. Should have a fairly thin gravy. Add meat; cover and place in a 350° oven. Bake for 3 to 3 1/2 hours until done.
Lightly grease a roasting pan and spread uncooked rice in prepared pan. Place chicken breasts on top of rice. Combine juice, soup and dry soup mix and pour over chicken. Cover lightly with foil. Bake 1 1/2 to 2 hours at 350°.
Mix all ingredients together. Beat well. Dip bread into mixture, one at a time. Pan-fry in butter or oleo on both sides until golden brown. Sprinkle confectioners sugar on top of slices.
Microwave beans and salsa in 1 1/2-quart bowl for 2 to 3 minutes. Spoon into center of large serving platter. Arrange chips around bean mixture. Microwave process cheese spread according to label directions; pour over chips. If desired, garnish with shredded lettuce, chopped tomatoes, green onion slices and pitted ripe olive slices. Makes 8 servings.
Mix beef, bread crumbs, onion, egg and salt; shape into 16 meatballs. In skillet, brown meatballs; pour off fat. Stir in soup, water and parsley. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes about 3 1/2 cups.
Heat oven to 350°. Blend together potato chips, pepper and curry powder. Mix together eggs, orange juice and water. Lightly salt chicken. Dip chicken in egg mixture and then in seasoned potato chips. Place chicken pieces, side by side in a greased pan. Drizzle with melted butter and bake until tender, 40 to 45 minutes.
Sprinkle coconut and nuts in bottom of 9 x 13-inch pan. Mix cake mix according to package directions. Pour over coconut and nuts. Cream together cream cheese, powdered sugar and margarine. Spread over top of batter. Bake 45 minutes at 350°.
Mix cake mix, butter and 1 egg. Press into bottom of 9 x 13-inch pan. Mix remaining ingredients and pour over the mixture. Bake at 350° for 45 minutes.
Mix flour, soda, sugar and salt together, then cut in shortening and peanut butter. Blend in 1/2 cup corn syrup. Place dough on waxed paper and shape into rolls. Chill; cut in slices about 1/8-inch thick. Place 1/2 of slices on baking sheet. Place 1 teaspoon peanut butter on each slice. Cover with remaining slices. Seal edges with fork. Bake at 350° for 12 to 15 minutes.
Cook broccoli according to directions; drain well. Combine soup, mayonnaise, eggs and onion, then blend into cooked broccoli. Pour into buttered 2-quart casserole dish; sprinkle with cheese. Melt margarine; add stuffing crumbs, tossing to mix well. Sprinkle on top of cheese. Bake at 350° for 30 to 45 minutes or until real bubbly.
Mix together eggs, salt and oil. Add muffin mix, corn and sour cream. Mix well by hand. Pour into well greased 8-inch square pan (or large iron skillet). Bake at 375° for 40 to 45 minutes. Serve warm.
Melt butter in large skillet. Add next 4 ingredients and saute until vegetables are tender. Add chicken broth and seasonings; stir well. Spoon rice mixture into a 12 x 8 x 2-inch baking dish. Cover and bake at 350° for 30 to 35 minutes or until rice is done.
Mix together the canned fruit. Add unprepared pudding mix. Blend well. Fold in Cool Whip. Refrigerate.
Spray or butter baking dish and sprinkle dry onion soup in bottom of dish. Mix rice, soup and broth together; pour in dish. Place chicken on top of rice and cover. Bake 1 1/4 hours at 350°. Uncover dish. Brown chicken 10 minutes.
Cook roast in crock-pot covered with water for 6 to 8 hours. String meat. Put in skillet. Add sugar, onion and barbecue sauce. Cook until thick, about 45 minutes.
Melt slowly in saucepan the marshmallows and butter. Stir in food coloring and vanilla. Place corn flakes in large bowl; stir in above mixture. Place by teaspoonful on greased cookie sheets. Press 2 candies on each and chill in refrigerator.
Open the beans in half, so seasoning will go through. Salt to taste (garlic salt). Combine in bowl, cover, let stand in refrigerator 1 to 2 hours, drain and serve.
Mix all together. Do not dilute concentrated juice. Serve with plenty of ice. Delicious on a hot summer day!
Boil corn for 15 minutes. Remove from water and place in rectangular dish. Sprinkle with spices and add butter. Sprinkle corn with Parmesan cheese. Cover dish with foil and place in warm oven until ready to serve. Serves 6.
Cook vegetables in chicken broth 10 minutes. Add remaining ingredients except cheese, mixing well. Place in large baking dish. Cover with cheese. Bake at 350° until bubbly.
Boil sugar, butter and syrup for 1 minute. Pour 1/2 of the mixture over 1/2 of the corn. Stir until coated. Bake at 250° for 1 hour. Be sure to stir every 15 minutes. Repeat with remaining popcorn and mixture.
Mix above ingredients in a saucepan; heat, stirring constantly, for about 2 minutes. Just before ham is baked, pour over ham and bake 15 minutes longer.
Preheat oven to 350. In a saucepan, bring water and milk to a boil. Add salt and slowly add grits. Return to a boil, stirring constantly for 1 minute. Reduce heat, cover and cook for 3 minutes. While stirring the grits, add 1/2 c. butter and stir until butter is melted. Cover and cook for 3 - 5 minutes or until grits are thick and creamy. Remove from heat and set aside. Using a skillet, saute onions in remaining Tbsp. butter for 1 minute. Add processed cheese, garlic powder, 1 1/2 c. c. cheddar cheese and onions to grits. Stir until cheese is melted. Add tomatoes and chilies. Mix well, pour grits into greased 8 x 11 x 2 casserole pan. Bake for 40 minutes. Sprinkle remaining cheese over casserole for last 5 minutes of cooking time.
Mix all ingredients in bowl and stir with a whisk until well blended. Mix with chopped cabbage.
Saute vegetables in oleo. Add flour, parsley, garlic and crawfish. Cook over medium heat for 10 minutes. Add half and half and diced cheese. Cook over low heat (20 to 30 minutes). Boil noodles; drain. Mix noodles and crawfish mixture together. Pour into large greased baking dish. Bake at 350° for 20 minutes.
Mix together and shape loaves. Bake, covered for 45 minutes at 350°. Remove excess fat. Mix brown sugar, salad mustard, vinegar and water. Cook until sugar dissolves. Drizzle over ham with baster and cook uncovered for 20 minutes at 350°.
Cook broccoli as directed. Spread muffins with mustard. Top each muffin with two slices ham. Spoon on broccoli-cheese mix.
In a large frypan, saute garlic and pork strips in oil until lightly browned. Add vegetables and seasonings. Simmer for a few minutes, stirring, until moisture is almost gone. Add wine and simmer to reduce liquid. Pour over fettucine. Toss all together with cheese. Serve immediately. Serves 4.
Bake potatoes; scoop out insides and put into a large mixing bowl. Mash potatoes or put through ricer.	Add cream cheese and beat until smooth.	Add onion, eggs, flour, salt and pepper and beat until light and fluffy. Spoon into an ungreased round 1 1/2 to 2-quart casserole or souffl dish. Sprinkle onion rings over the top. Cover with foil.	May be refrigerated up to 2 days. May be frozen.
Bring to a hard boil the milk and sugar. Keep stirring, not to burn. Boil for 6 minutes. Take off burner. Beat in butter and chocolate chips, stirring until glossy look is gone. Pour directly into 9 x 13-inch pan. Put into refrigerator until set. Do not butter pan.
Soften yeast in water. Combine shortening, honey, molasses, salt and milk. Cool to lukewarm and add to yeast. Add flour. Knead. Shape into 2 loaves. Place in bread pans. Let rise until almost doubled, 1 to 2 hours. Bake at 350° for 1 hour and 10 minutes.
Beat eggs and add remaining ingredients. Dot with butter. Bake in a greased casserole at 350° for 1 hour.
Boil water. Add hash browns. Add soup. Add Velveeta. Cook on low until cheese is melted. Stir often.
Mix first 8 ingredients in large bowl. Mix in half the oil. Put remaining half of oil in a pot and wait until very hot, then put in chicken. Cover and reduce heat. Let simmer until cooked. Keep stirring so that chicken does not stick to pot. Serve with rice.
Cream butter until soft and glossy. Add half of sugar; beat until blended. Add mashed bananas and lemon juice; blend. Add remaining sugar; beat until frosting is light and fluffy.
Cream together sugar and mayonnaise. Sift together the flour, soda, salt and cocoa and add alternately to the creamed mixture with the warm water and vanilla. Bake in a 9 x 13-inch pan for 30 minutes in a 350° oven.
Place sliced bologna on cookie sheet. Put mashed potatoes on top of bologna. Cover with cheese. Heat in oven for 10 to 15 minutes at 275°.
Cook potatoes, onion, salt and bouillon cube in boiling water until potatoes are tender. Add remaining ingredients. Bring to a simmer. Yields 3 1/2 quarts.
Put chicken into heavy saucepot. Add next 6 ingredients; cover and bring to boil. Remove foam. Simmer, covered 1 1/2 to 2 hours until chicken is tender. Remove chicken from broth. Strain broth and cool slightly. Remove fat from surface; remove skin from chicken and meat from bones. Dice chicken and set aside.
Spread sugar cookie dough (regular size) into a greased 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes.
Soak mushrooms in water overnight. Drain mushrooms from broth and rinse well, then chop in small pieces. Strain broth through sieve with cloth at the bottom (coffee filters can be used) to remove all sand to get a clear broth. Add 4 quarts of water to mushroom broth and add in mushrooms, onion, bay leaves, salt and pepper. Slow heat for about 1 hour. Combine 2 teaspoons vinegar with the 2 cans of cream of mushroom soup along with 1 can of half and half and blend in 3 tablespoons of flour. Slowly add these to soup. Simmer another 15 minutes. You can precook Kluski noodles and add to soup when ready to serve.
Cook macaroni in boiling water; drain. Deep fry at 375° until golden. Mix seasoned salt, onion salt and chili powder. Coat macaroni pieces.
Saute garlic and onion, then add ground beef and brown. Add soups, enchilada sauce and green chilies. Heat thoroughly. Crush Doritos (1/2 bag). Layer crushed Doritos chips, meat and cheese. End up with cheese on top. Place in 400° oven. Heat until cheese is bubbly.
Cook frozen green beans in salted water. Drain. Combine milk, soup and pepper; pour over beans. Add 1/2 can onions. Pour into 1 1/2-quart casserole dish. Bake at 350°.
Section oranges over a bowl to catch the juice. Arrange orange sections, pineapple chunks and strawberries in a single layer on shallow baking pan; freeze.
Saute celery, onion and bell pepper in margarine in a Dutch oven. Add soup, corn, half and half, milk, bay leaves, thyme, garlic powder, pepper and hot sauce. Cook until thoroughly heated. Gently stir in crabmeat and heat thoroughly. Remove bay leaves. Garnish with parsley and lemon slices if desired.
Combine rice, noodles, butter and bouillon. Mix casserole. Add boiling water. Cover with foil. Bake at 350° for 1 hour. Fluff with a fork and serve with shrimp in herb butter.
Mix coconut and pecans together and spread in a greased 13 x 15-inch pan. Mix cake according to directions on package and spread over nuts and coconut. Mix cream cheese, butter and powdered sugar. Spread over cake and bake at 350° for 50 minutes.
Mix rhubarb, sugar and food coloring together and pour into a 9 x 13-inch pan. Sprinkle cake mix over the rhubarb. Melt the margarine and pour over cake mix. Bake at 325° for 30 minutes.
Preheat oven to 350°. In medium bowl, beat brownie and biscuit mixes, water, eggs, oil and vanilla. Stir in remaining ingredients. Pour batter into lightly greased 4 1/2 x 8 1/2-inch loaf pans. Bake 45 to 50 minutes. Cool 10 minutes. Remove.
Brown beef in skillet; drain and add onion. Saute over medium heat; add remaining ingredients and simmer over low heat for 20 to 30 minutes.
Blend butter, sugar and vanilla. Add flour and nuts. Chill at least 1/2 hour. Roll into 1/2-inch roll and cut into 1 1/2-inch pieces or "fingers." Bake at 350° for 15 to 17 minutes, until lightly browned. Makes 3 1/2 dozen.
Take bread cubes and soak in 1/4 cup water for 5 minutes. Squeeze the water out and add garlic, garlic salt and parsley flakes. Mash everything together, then add olive oil, a teaspoon at a time, until the mixture becomes a paste. This can be put on toasted Italian bread and used as garlic bread. This spread provides a very strong garlic flavor with very little calories or fat.
Mix first 3 ingredients. Pour into bottom of 9 x 13 pan. Bake at 350° for 15 minutes. Mix next 3 ingredients. Spread over cooled crust. Mix pudding and milk according to pkg. directions. Spread over cream cheese layer. Spread second 1/2 Cool Whip over pudding layer. Sprinkle with almonds and chill. Cut into squares.
Boil first 4 ingredients together until brittle ball forms in cold water. Remove from heat. Add soda and pour over popcorn. Mix well. Wet hands in cold water and shape into balls. Wrap balls in waxed paper or plastic see-through wrap. Makes 1 dozen.
Remove and finely chop mushroom stems. Combine dressing, bread crumbs, cheese, parsley and chopped mushroom stems in medium bowl.
Cream shortening, sugar, eggs and peanut butter until creamy. Mix in flour, soda and salt. Add vanilla and chocolate chips. Stir until mixed. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes or until light brown. Makes 8 dozen.
Note: If using turkey bacon, you will need 1 tablespoon canola or olive oil.
To 3 quarts boiling salted water, add 1/2 tablespoon margarine. Cook stuffed pasta according to directions. Drain. Place in a 10 x 6 x 2-inch baking dish. Blend cream into sour cream; stir in half of Parmesan cheese, pepper, salt and nutmeg. Pour over pasta; sprinkle with remaining cheese. Bake at 350° for 15 minutes.
Drain chillies and take seeds out. Rinse well and air dry. Beat milk and eggs together. Layer in an 8 x 8-inch oiled pan.
Precook chicken in microwave in 8 x 10-inch dish. Combine soup and sour cream. Pour over chicken. Mix rest of ingredients and sprinkle over chicken. Bake at 350° for 30 minutes.
Empty cans of sauce in bowl. Add 1/2 can water. Squeeze juice from lime. Chop or cut cilantro and mix in. Chop tomatoes and onion and add. Add 1/2 teaspoon each of garlic, salt, pepper, oregano and salt. Cover and refrigerate 1 hour before serving.
Peel and cook potatoes; drain well. Cream with hand mixer, adding enough milk to make creamy. Continue mixing, adding cream cheese, sour cream, butter, onion salt, salt and pepper. Pour into ovenproof dish. Top with Sauteed Mushrooms. Add paprika as topping. Cook at 350° for about 30 to 45 minutes.
Mix sugar, vinegar, mayonnaise and fried bacon slices together. Add bite size pieces of broccoli. Sprinkle grated Cheddar cheese on top and refrigerate. Can do ahead.