HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place rhubarb in bottom of 8 x 8-inch pan. Sprinkle flour and sugar over mixture.
Heat oven to 325°. Beat margarine and almond extract until fluffy. Gradually beat in sugar. Add combined flour and salt. Mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15 to 18 minutes or until light golden brown. Sift powdered sugar over warm crescents.
Remove skin and season with salt, pepper, paprika. Melt butter, brown chicken over medium heat. Place in single layer in 10-inch casserole. Combine soup, milk, cheese, onion and Worcestershire sauce in small saucepan, cut mushrooms in small pieces and add. Cook over low heat until heated and cheese is melted. Remove from heat. Add sour cream. Blend. Pour over chicken breasts. Cover tightly. Bake 45 minutes at 350°. Uncover and baste with sauce. Bake 30 minutes longer or until tender, uncovered, basting occasionally. Serve with mashed potatoes or fluffy rice using the mushroom sauce as gravy. Serves 4 to 6.
Spray Pam into baking dish. Rub olive oil over chicken. Mix together mustard, wine and tarragon. Spread over chicken. Sprinkle bread crumbs over chicken. Bake at 350° for 1 hour or until done.
Mix all ingredients thoroughly. Form into a loaf and place in loaf pan. Bake, uncovered, for 1 hour at 350°. Baste with extra pineapple juice.
In a large bowl, combine the noodles, oranges, apple, celery and chicken. In small bowl, mix the mayonnaise, cream, lemon juice and sugar to make the dressing. Combine dressing with other ingredients. Toss lightly so all pieces are coated; refrigerate 1 hour. Toast almonds in a small pan in a 300° oven for 10 minutes, or until they just begin to turn brown. Set aside. Serve salad on lettuce leaves; top with the toasted almonds. Makes 6 to 8 servings.
Combine beaten egg yolks with sugar. Beat until it is lemon colored. Stir in scalded milk slowly. Add salt, vanilla and coconut flavoring. Bake 15 minutes at 400°. Reduce to 350° and bake until firm.
Cut peeled apples into quarters. Heat apples and water to boiling over medium heat; reduce heat. Simmer, uncovered, stirring occasionally to break up apples, until tender, 5 to 10 minutes. Stir in remaining ingredients. Heat to boiling; boil and stir 1 minute. Makes about 3 cups.
Brown onion and bell peppers. Add salt, garlic powder and black pepper to onion. Add paprika. Add chicken. Fry a few minutes. Add tomatoes and a small amount of water. Cook on high for a few minutes, then turn on low until done.
Mix all ingredients together. Mash bananas with fork. Pour into greased bread pan. Bake 1 hour at 350°.
Cook squash and onion until tender. Add salt, pepper and butter. Add cracker crumbs, half of the cheese, milk and eggs. Stir until blended. Pour in casserole dish and cover with remaining cheese. Bake at 350° for 30 minutes.
About 2 1/2 to 3 hours before serving, remove skin from chicken. Sprinkle each with 1/4 teaspoon seasoned salt and dash of seasoned pepper. Refrigerate. Cook rice as label directs for drier rice, but add orange peel. Cool. Beat 2 egg whites until soft peaks form. Fold into rice mixture. Unwrap 1 can dinner rolls. On floured surface, lightly knead half of dough into a ball; roll into 10-inch circle. Repeat process, making 6 circles. Preheat oven to 375°. Remove chicken breasts from refrigerator. Place each, flesh side down, in center of each dough circle. Spoon about 1/2 cup prepared rice mixture onto each breast half and fold. Bring dough up over stuffed breast; moisten edges with water and press to seal edges together. Place seam side down on large cookie sheet. Slightly beat egg yolks with 1 tablespoon water; brush over dough. Bake, uncovered, 45 to 50 minutes or until a cake tester can be inserted easily in breast. If dough browns too quickly, cover loosely with foil.
Mix thoroughly 1/4 cup soup, beef, bread crumbs, egg, onion, salt, pepper, sage and thyme. Shape firmly into 6 mini meat loaves or meatballs. In skillet, browm loaves in small amount of oil. Drain off fat. Stir in remaining soup. Cover and cook over low heat about 20 minutes. Stir occasionally. Serve with white rice, mashed or parsleyed potatoes.
Mix all together. Add Miracle Whip, mustard and some olive juice to make salad hold together. Serve on lettuce leaf.
Stir chilies and sour cream together. Butter casserole dish. Starting with cooked rice, layer rice, sour cream mixture and slices of Jack cheese until casserole dish is full, ending with rice. (I usually have 3 rice layers total.) Salt and pepper to taste and top with shredded Cheddar cheese. Bake until heated through and cheese is melted at 350°, about 15 to 20 minutes.
Mix first 5 ingredients. Form balls. Place in pan. Bring next 4 ingredients to a boil. Pour over ham balls. Bake 1 more hour.
Mix flour and sugar. Cut in shortening until mixture is like small peas. Add buttermilk (more for moister biscuits; less for drier biscuits). Mix until mixture comes away from sides of bowl. (Should require very little mixing.) Knead a little and shape into biscuits. Bake at 450° for approximately 12 to 20 minutes. Remove from oven and butter top of biscuits.
Have oleo and cheese at room temperature; mix well. Add flour, other dry ingredients and Rice Krispies. Form into small balls and flatten on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until light brown on bottom. Do not overbake.
Cook noodles. Cook chicken with celery until done. Combine milk, soup, cheese, salt and pepper. Line casserole with noodles. Stir together cooked chicken with vegetables and soup mixture; pour over noodles. Top with almonds and bread crumbs. Bake until heated through.
Place roast on large sheet of aluminum foil in baking pan or in a roasting pan with a lid. Sprinkle soup mix over roast. Spread canned soup over all. Seal foil securely or if using roasting pan, place lid on pan. Bake at 300° for 4 hours.
Layer broccoli and chicken in a utility dish. Cover with cheese slices. Mix together evaporated milk and soup. Pour over broccoli, chicken and cheese. Bake uncovered at 350° for 30 minutes. Top with onion rings and bake 15 minutes more. Let stand 10 minutes before serving.
Arrange chicken in a lightly greased 9 x 13 x 2-inch baking dish. Top with cheese slices. Combine soup and milk, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 to 55 minutes. Yield: 8 servings.
Combine first 4 ingredients. Beat next 2 ingredients. Mix milk and tuna mixture. Pour into deep dish pie shell. Bake at 350 for 50 minutes or until dry.
Prepare pudding according to package instructions. Crush Oreo cookies and put into the bottom of cups. Add chocolate pudding in alternating layers with cookies. Finish with Oreo cookies. Add Gummy worm to the top.
Mix all ingredients good. Put in a tube pan. Bake at 350° until done, about 1 1/2 hours.
Mix dry ingredients. Work in shortening with hands. Mix yeast and warm water. Add buttermilk. Add liquid to dry ingredients. Work with hands into soft ball. Grease top and cover. Refrigerate overnight. Roll out on a floured board and cut about 1/4-inch thick. Roll in butter (melted). Fold over. Let rise until double. Bake at 250° for 25 to 30 minutes. Wrap and freeze. Thaw and bake at 450°.
Combine first 5 ingredients; set aside. Bring last 3 ingredients to a boil and pour over cabbage mixture while hot. Let this all get cold, then stir well. Cover and put in refrigerator. Will keep for days. Serves 10 to 12.
Cut up green peppers and parboil 10 minutes. Brown ground beef and onion; drain. Mix all ingredients together. Add green peppers.
Measure cereal into a large bowl and set aside. In a saucepan, over low heat, melt the chocolate chips, peanut butter, and butter until it can be stirred smoothly. Stir in vanilla. Pour chocolate mixture over cereal and stir gently until evenly coated. Pour into a large plastic (Zip-lock) bag. Add powdered sugar to the bag and seal. Shake bag until chocolate covered Chex are covered with powdered sugar. Spread on waxed paper to cool. Store in refrigerator.
Pound chicken in 1/2 inch thickness. In medium skillet, over medium heat, brown chicken on both sides in margarine and oil. Sprinkle with salt and pepper. Stir in onion, garlic, rosemary and cinnamon. Cook and stir until onion is soft. Blend in juice and marmalade. Spoon over chicken. Cover; bring to boil. Reduce heat to low; simmer 10 minutes. Stir in carrots; cover. Simmer 5 minutes or until carrots are tender-crisp and chicken is tender.
Cut steak into 1-inch strips. Put in crock-pot. Pour soups over steak. Do not dilute soups. Stir slightly to mix. Cook until meat is cooked through and tender, usually 5 to 6 hours (or overnight).
Brown meat with chopped onion, salt and pepper; drain. Add spinach and mushrooms to skillet and cook for 20 minutes. Mix soup, sour cream, garlic salt and 6 ounces Mozzarella cheese. Add mixture to meat and spinach and put in a baking dish. Sprinkle additional cheese on top. Bake at 250° for 30 to 45 minutes.
Cut up 1 package of beef fine and mix all the ingredients. Cover with package of beef slices. Chill and serve with crackers.
Remove stems from mushrooms. Coarsely chop stems and set aside. Cook bacon in heavy large skillet over medium heat until crisp. Using tongs, transfer bacon to paper towels and drain. Pour off all but 1 tablespoon drippings from skillet. Add chopped mushroom stems, garlic and rosemary. Saute over medium heat until tender, about 10 minutes. Crumble bacon and add to skillet. Add olives and stir to combine. Mix cream cheese in medium bowl until smooth. Add mushroom mixture and stir to blend. Season to taste with salt and pepper. Lightly brush rounded side of mushroom caps with oil. Place rounded side down on large baking sheet. Spoon filling into caps, mounding in center. (Can be prepared 1 day ahead. Cover stuffed mushrooms with plastic and chill.) Preheat oven to 375°. Bake stuffed mushrooms until heated through, about 20 minutes. Transfer mushrooms to platter and serve. Makes 18 appetizers.
Preheat oven to 400°. Arrange frozen potatoes in bottom and up sides of 8 x 12-inch baking dish to form a shell. Bake, uncovered, at 400° for 10 minutes. In medium skillet, brown ground beef, leaving in large chunks. Drain well. Layer beef, broccoli and 1/2 can French fried onions and the tomato in potato shell (I do not layer, I mix all together and then put on potato shell). In small bowl combine soup, milk, 1/2 cup cheese and seasonings; pour evenly over beef mixture. Bake, covered, at 400° for 20 minutes or until heated through. Top with remaining cheese and onions; bake, uncovered, 1 to 3 minutes or until onions are golden brown. Yields 4 to 6 servings.
Drain all fruit except pineapple. Mix fruit; sprinkle pudding (dry) over fruit. Stir lightly. Refrigerate well. Keep several days. One serving equals 1 fruit or 1 fat.
Mix first seven ingredients together. Bake at 350° for 40 to 45 minutes in a 13 x 9-inch pan. With an electric mixer, mix remaining ingredients. Spread on cool cake.
Fry bacon, beef and onions; drain. Stir in tomato sauce, salt, pepper, oregano, garlic salt, mushrooms and juice. Simmer for 15 minutes. Cook spaghetti; drain. Stir spaghetti into sauce. Place 1/2 of spaghetti mixture in buttered 13 x 9-inch pan. Top with half of the cheese. Repeat layers. Bake at 375° for 20 to 25 minutes.
Mix all together and roll rounded teaspoonfuls of dough into balls. Makes about 100 balls. Bake 20 minutes at 375°. Serve warm. Excellent for breakfast or appetizers.
Beat cream cheese and 1/2 cup milk. Whip pudding and 1 1/4 cup milk until smooth. Combine and pour into pie shell; top with whipped cream.
Remove dark skin and bones from salmon. Flake with fork. Add cracker crumbs, margarine, tomato juice, onions, paprika and salt to salmon. Mix well. Separate egg yolks to salmon mixture. Fold in stiffly beaten egg whites. Pour into well-greased 1-quart casserole dish and bake, uncovered, at 350° for 1 hour.
Drain salmon; place in mixing bowl. Flake fish and remove any skin and bones. Using coarse side of grater, grate onion and potato into bowl. Add flour, egg and pepper. Blend well, then shape into small oval croquettes. Roll each croquette in cracker meat (flour may be substituted). Place on a platter and chill in the refrigerator until well chilled. Place oil in a deep heavy frying pan; fill to about 3-inches from top brim. Heat oil to about 375° (test oil with a cube of bread that will brown in 30 seconds). Add croquettes, a few at a time, and fry until golden brown (2 to 3 minutes). Remove with slotted spoon and drain on paper towels. Serve hot. Serves 4 to 6.
Arrange artichoke hearts in greased 1 1/2-quart baking dish. Slice mushrooms; saute sliced mushrooms in 2 tablespoons margarine for 6 minutes. Spread shrimp over artichokes. Add mushrooms to baking dish. Melt 3 tablespoons margarine in saucepan over low heat. Blend in flour and salt. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Remove from heat. Mix Worcestershire sauce with sherry and white sauce; pour into baking dish. Sprinkle top with Parmesan cheese and paprika. Bake for 20 to 30 minutes in a 375° oven. Garnish with parsley. Serves 4.
Combine butter, flour and powdered sugar. Pat into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Set aside.
Sprinkle onion soup mix over chicken. Pour dressing over mixture and top with preserves. Bake at 350° for one hour.
Use peeled or unpeeled potatoes. Slice at 1/4 inch intervals about 3/4 of the way through so the potato remains whole and fans out. Place in buttered dish. Drizzle 2 tablespoons butter over potatoes. Combine salt and celery salt; sprinkle over potatoes. Bake uncovered in hot oven (425°) for 3 minutes. Combine crumbs and onions; sprinkle over potatoes. Drizzle with remaining butter and bake 20 minutes longer and sprinkle on the cheese. Baste with butter in the dish and bake 10 minutes longer or until tender.
Cut small chunks of beef. Dredge beef in flour, salt and pepper; brown beef in oil. Drain. Add 3 cups water, the bouillon cubes, tomato paste and mustard. Simmer until meat is tender (about 1 hour). Add sliced mushrooms; simmer until mushrooms are tender. Right before serving, add the sour cream.
Debone chicken. Cook spaghetti in broth. Add Velveeta cheese and rest of ingredients and bake until it bubbles. Add grated cheese on top. Bake at 375° for 10 to 15 minutes.
Melt margarine. Add cake mix and egg. Blend and press in 13 x 9-inch pan.
Combine sugar and water. Boil 2 minutes. Butter soda crackers and add them broken up to sugar water. Combine spices and juice. Bake until done at 350°.
Preheat oven to 350°. In a large mixing bowl, cream shortening with sugars until creamy. Mix in eggs and vanilla.
Soften cream cheese. Blend cheeses well. Add onions, pepper, lemon juice and nuts. Mix well. Shape into rolls. Chill 30 minutes. Roll in chili powder. Chill until firm. Serve with snack crackers.
In a paper bag, place seasonings, cheese, parsley and crumbs; coat chicken by shaking a few pieces at a time in the bag. Oil a shallow roasting pan; pour in the water and arrange chicken pieces. Sprinkle chicken with oil and melted margarine and bake at 350°, uncovered, for 30 minutes. Pour wine over chicken. Lower oven heat to 325°; cover pan and bake 15 minutes longer. Remove foil; raise oven heat to 350° and bake 10 minutes longer. Yield: 4 servings. Approximate calories/serving: 365.
Brown hamburg; drain fat. Mix in taco seasoning. Set aside. Chop lettuce, tomatoes and cheese (keep separate).
Cook broccoli. Partially drain and add margarine, soup and cheese. Cook until melted. Add cooked rice into mixture. Bake 20 minutes at 350° in a 9 x 13-inch pan.
Cook rice and broccoli. Combine all ingredients in large casserole dish. Bake at 350° for 30 to 45 minutes.
In saucepan, combine all ingredients. Simmer over low heat until hot, stirring often.	Pour into mugs and serve.
Peel and cut potatoes into 1/4-inch slices to measure 8 cups. Combine potato slices, onions and 1/2 teaspoon salt in a large Dutch oven. Add water to cover. Bring to a boil; cover, reduce heat and cook for 5 minutes. Drain and set aside. Melt butter in a heavy saucepan over low heat. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 3/4 teaspoon salt and the next 3 ingredients. Spoon potato mixture into a lightly greased 12 x 8 x 2-inch baking dish. Pour sauce over potato mixture. Bake at 375° for 40 to 50 minutes. Yields 8 servings.
Mix together all the ingredients. Refrigerate about one hour until easy to handle. Roll into balls. Bake at 350° for about 10 minutes. These are good hot or cold. Add a few tablespoons of mustard to 1/2 cup of mayonnaise or plain yogurt for a great dip.
Cream margarine, then add sugar and mix well. Add eggs to the cream mixture and mix well. Add the liquid and almond extract. Sift together flour, baking powder and salt. Add dry ingredients to cream mixture. Stir or use hands to blend well and form a cookie dough. Divide into 3 balls. Roll each into a log. Place onto lightly floured cookie sheet. Bake 20 minutes at 375° or until top cracks and is slightly brown. Take out of oven. Slice each log diagonally and return to oven to toast 7 to 10 minutes more. Remove from oven and sift with powdered sugar. These make a good coffee dunker. One half cup of chopped nuts are optional.
Preheat oven to 350°. Cook noodles and drain. In a large skillet, melt butter and cook mushrooms until tender. Blend in flour. Gradually add broth, milk, pimento, salt and pepper, stirring constantly until sauce is thickened. In greased 2 1/2-quart casserole, combine noodles, chicken and sauce; top with cheese. Bake for 20 minutes. Makes 6 to 8 servings.
Preheat oven to 350°. Cut the squash in 1 inch cubes and place in a large bowl. Toss with onions, garlic, salt and pepper, and olive oil. Place in baking dish and bake until tender. Stir once or twice. Bake 1 1/4 hours. Stir in basil and serve. Serves 4-6.
Mix first 5 ingredients together. Dredge moist chicken pieces in flour mixture. Place skin side up in greased pan. Be careful not to let the pieces touch! Pour melted butter over all. For extra crispy, flour again, then pour more butter over all. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease 8 1/2 x 4 1/2-inch loaf pan. Drain salmon, reserving 2 tablespoons liquid; flake into small pieces. In medium sized bowl, combine salmon and all ingredients. Place in prepared loaf pan or shape into loaf on greased baking sheet. Bake 45 minutes or until firm. (Salmon patties). Prepare salmon mixture as stated. Shape into eight 1 inch thick patties. In large skillet over medium heat, heat 2 tablespoons butter or oil. Pan-fry patties on both sides until golden brown.
Mix together. Stir in 1/2 cup of mayonnaise or Miracle Whip. Chill 2 to 3 hours before serving.
Preheat oven to 275°. Mix all dry ingredients in large mixing bowl. Add oil and water; mix thoroughly. Mixture will be crumbly. More water can be added for bigger pieces. Bake for 1 1/2 hours, stirring every 30 minutes. To keep edges from getting too brown, store in airtight container.
Cream butter or oleo, oil, sugar and powdered sugar together. Add beaten eggs. Sift together flour, soda and salt. Add dry mixture to creamed mixture, then add vanilla. Drop by spoonfuls; flatten with a glass dipped in sugar. Bake about 8 minutes in 350° oven until golden brown.
Mix nuts with other ingredients. Place on baking sheet and bake at 350° for 10 minutes. Good for gift giving.
Sift together 3 cups hard work, 4 cups faith in God and 1 cup understanding. Add 1/2 cup each of self control and discipline. Mix together with 1/2 cup thoughtfulness, 1/2 cup justice and 1/2 cup consideration. To this, add: good thoughts, kind words and kind deeds. Add seasoning: Tears of joy. Last fold in 1/2 cup sacrifice, 1 1/2 cups forgiveness, 2 1/2 cups patience and 1 chapter or more of scripture. Top with 1/4 cup friendship, laughter and good times. One cup well beaten faults, 3 cups love to sweeten and flavor with prayer. Simmer in good natured pan, in the heart of kindness. Keep, cook and serve daily throughout a lifetime.
Cook and drain pasta shells. Cook shrimp. In a small bowl, combine yogurt, lemon juice, honey, garlic, bouillon and thyme; mix well. Set aside. In a large bowl, combine remaining ingredients and shells. Add yogurt mixture; mix well. Chill thoroughly. Refrigerate leftovers.
Cook first 3 ingredients to 300° on candy thermometer; while cooking syrup, grease iron skillet with butter and sprinkle with salt. Add peanut butter to skillet. Two people need to work together; one pours syrup mixture into peanut butter slowly, while the other stirs the mixture well. Mixture will be stiff. Pour onto greased cookie sheet. Cut at once into pieces. Roll into confectioners sugar.
Wrap 1 slice bacon around each chicken breast. Put in small cake pan. Mix soup and sour cream together. Pour over chicken. Sprinkle with garlic, salt and pepper. Bake 1 1/2 hours at 350° covered. Serve with baked potatoes. Use sauce for gravy.
Mix all together (except nuts and vanilla). Bring to a rolling boil and cook to soft ball stage. Remove from heat. Let cool about 5 minutes; add vanilla and nuts. Beat until thick.
Grate potatoes and onion, using medium grater and mix. Add unbeaten eggs. Stir until blended. Add flour, salt and pepper. Mix well. Put enough Crisco in skillet to make about 1/2-inch when melted. When very hot, spoon in about 1/4 cup potato mixture. Pat them lightly with a spoon to spread to desired thickness. Fry on both sides until golden brown. Makes 12.
Mix milk, vanilla pudding and 1/2 of Cool Whip. Layer pudding, bananas and vanilla wafers in any type bowl. Top with remaining Cool Whip.
Mix all ingredients in blender. Bake in Teflon pan or crepe pan. Makes a very thin pancake type fritter. Turn over to cook both sides. Serve with strawberries and sour cream, maple syrup or whatever flicks your switch.
Pick fresh lettuce leaves. Wash carefully and chop about 4 cups of it into a large bowl. Add 3 or 4 finely chopped young onions and tops and toss mixture lightly. Fry fat; remove from grease on paper towel. Let drain. To fat grease, add 1 teaspoon salt and 2 teaspoons vinegar; stir well. Heat and pour immediately over lettuce to coat all leaves. Serve with cornbread and fatback meat.
Microwave fresh broccoli pieces on High for 8 to 10 minutes in a 2-quart casserole with 1/2 cup of water. Cover. Stir after half the time. Microwave frozen broccoli spears on High for 8 to 12 minutes in a 2-quart casserole with 1/2 cup of water. Cover. Stir after half the time. Combine onion, separated into slices, and butter in small dish. Microwave on High about 2 1/2 to 5 minutes or until tender. Stir in lemon juice, lemon peel, salt and pepper. Drain broccoli. Spoon lemon butter mixture over top. Sprinkle with Toasted Almonds. Serves 4.
In large bowl, sprinkle yeast over warm water to soften. Stir in 1 cup flour, milk, egg, sugar, melted butter and salt. Beat to make smooth batter. Set aside.
Soften cream cheese; add eggs and beat well. Add sugar. Put vanilla wafer in bottom of each cup cake liner. Fill with cheese mixture 2/3 full. Bake at 350° for 25 minutes. Cool and top with pie filling.
Cut meat, onion and peppers into thin strips. Combine remaining ingredients and add meat, onion and peppers. Marinate in refrigerator for 24 hours. Take meat strips out of marinade with tongs. Grill or broil meat slowly. Drain marinade and saute peppers and onion in 1 ounce olive oil until crisp-tender. Serve with 10-inch flour tortillas, sour cream, shredded cheese and picante sauce.
Melt margarine in saucepan. Blend in flour and seasonings. Gradually add milk and cook. Stir over medium heat until mixture thickens and comes to a boil. Add grated cheese and stir until completely melted. Remove from heat. Place sliced potatoes in greased casserole. Add hot cheese sauce. Cover and bake at 350° for 30 minutes, under cover, and bake 30 minutes more or until potatoes are done. Makes 4 servings.