HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dip chicken in milk and then roll in bread crumbs. Bake chicken at 375° for 30 minutes. Pour salsa on top. Bake for 30 more minutes or until chicken is done.
Mix dry ingredients. Add milk, well beaten egg and melted fat. Beat. Bake in a shallow greased pan in a hot oven, 375°, for 20 minutes or more.
Combine tomatoes, salt, sugar, vinegar, cinnamon, mustard, red pepper and mixed spices in kettle. Boil hard for 1 hour. Strain. Return to stove and thicken with cornstarch, moistened with a little vinegar. Boil for 10 minutes. Very good. I prefer to use only 1 teaspoon red pepper.
Heat oven to 400°. Grease or line bottoms of 12 muffin cup tin. Combine first 4 ingredients. Stir in remaining ingredients until dry ingredients are moistened. (Batter will be lumpy.) Fill cups 2/3 full. Bake at 400° for 20 to 25 minutes. Remove from pan. Serve warm.
Place roast and vegetables in a large, heavy pot. Cover with water. Cook, covered, for 4 hours. Remove meat, cool and shred with a fork. Return meat to 1 1/2 cups of the broth. Add remaining ingredients. Slowly boil, uncovered, for 1 hour. Additional broth may be added, if needed. When done, mixture should be of spreading consistency. Serve on either noodles or rolls. Serves 10 to 12.
Pour half and half into large mixing bowl. Add pie filling mix and instant coffee. Beat with wire whisk 1 minute. Let stand 5 minutes. Fold in whipped topping. Spoon into crust. Freeze until firm (about 6 hours). Remove from freezer. Let stand 10 minutes to soften. Top with fudge sauce. Store in freezer.
Flatten chicken between sheets of wax paper. Spread butter over each piece and season with salt and pepper. Place 1 slice Mozzarella cheese over each piece. Roll up and fasten with toothpicks. Roll each in flour, dip in egg and then roll in bread crumbs. Place in a medium size casserole. Cover and bake at 350° for 30 minutes. Remove cover and bake 15 minutes longer.
Combine cream cheese, mustard and horseradish, mixing until well blended. Spread approximately 1 tablespoon cream cheese mixture onto each bread slice. For each sandwich, cover one bread slice with process cheese spread, ham and second bread slice. Spread sandwich with margarine. Grill until lightly browned on both sides. Makes 4 sandwiches.
Cream together butter, sugar and eggs. Mix sour cream and soda together in bowl and let stand until foamy. Add the rest of the ingredients to the above mixtures and mix well. Place into 4 greased and floured 9 x 5-inch bread pans or into 12 prepared mini loaf pans. Sprinkle lightly with sugar just before baking. Bake at 350° for 50 minutes or until a toothpick inserted comes out clean. Note: You may add 1 cup of chopped nuts to the batter if you wish. You may also use Egg Beaters, low-fat sour cream and margarine. This is a very moist bread recipe which makes a lot and freezes well.
Combine all ingredients in large mixing bowl, mix well together. Shape into greased loaf pan and bake.
Melt butter in heavy saucepan. Add brown sugar and cook over low heat, stirring constantly, until sugar dissolves. Do not boil. Remove from heat. Stir in whipping cream. Add powdered sugar and vanilla; beat at high speed until smooth. Frost 1 (10-inch) cake.
Put juices and green coloring in punch bowl. Gently add cold 7-Up. Serves 32 (4 ounces).
Preheat oven to 425°. Sift together corn meal, flour, sugar and baking powder into a bowl. Add egg, milk and oil. Beat with beaters until smooth. Bake in a greased 8-inch square pan for 20 to 25 minutes.
Combine the flour, cocoa, sugar and salt, if desired, and stir to mix well. Stir in the applesauce, egg whites and vanilla extract. Fold in the nuts, if desired. Coat an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 325° for 23 minutes or just until the edges are firm and the center is almost set. Cool to room temperature and cut into square and serve. (Calories: 80, fat: 0.4 g)
With sausage and cheese at room temperature, mix well with Bisquick. Bake at 350° for 15 to 20 minutes on ungreased baking sheet.
Place flour and salt in large bowl. Mix until blended well. Add Crisco with pastry blender. Cut Crisco into flour until size of small peas. Pour in 7-Up (1/2 cup); stir with fork. Dough should be kind of sticky. Turn onto floured board. Smooth out to small circle with hands, making sure flour stays under at all times. Roll, then roll to size of pie plate needed. Flute edges under. For baked shell, bake at 450° for 10 to 12 minutes, until golden brown. Be sure to prick all over with fork.
Combine all ingredients except preserves and mix well. Chill. Mold into ring. (I coat a small jello ring mold with vegetable spray and press ingredients into that before chilling.) When ready to serve, unmold onto serving plate, fill middle with preserves. Can be served as a complement to a main meal or as an hors d'oeuvre with crackers.
Cream sugar and butter together until all sugar is dissolved. Add unbeaten eggs, one at a time, and beat thoroughly. Sift and measure flour. Add salt and sift again. Add flour to egg mixture; mix carefully. Add vanilla. Bake at 350° for 50 to 60 minutes (grease pan).
Cream margarine with white and brown sugar until fluffy, then add well beaten eggs, vanilla and salt. Sift flour, baking powder and baking soda together. Add coconut and cornflakes (crush them a little bit). Bake at 350° on greased cookie sheets for 8 to 10 minutes.
Mix all ingredients and place in pie plate sprayed with vegetable spray. Bake 30 minutes at 350°. Serve with low-fat whipped topping.
Mix chicken, soup, celery, onions, water chestnuts and mayonnaise. Add 1 cup of cornflakes and mix. Pour into buttered casserole dish. Mix the rest of cornflakes with butter and spread on top. Bake at 325° for 35 minutes.
Crush vanilla wafers in food processor. Beat eggs and sugar. Add all ingredients. Spoon into greased tube pan. Bake at 325° for 1 1/2 hours. Cake tastes better after 2 or 3 days.
Saute first 4 ingredients until tender. Add ground meat to chopped vegetables and brown. Add salt, pepper(s), chili powder and Tabasco. Cover and simmer 10 minutes. Add soup(s). Simmer 30 minutes. (I let it simmer longer; seems the longer it simmers, the better it is.) Serve over spaghetti (individual servings) and top with grated cheese and Parmesan cheese (optional). Serves 4 to 6. Can freeze. Can do ahead.
Cut pork ribs into serving pieces. Arrange, meaty side up, in ungreased pan, 13 x 9 x 2-inch. Cover and bake in 325° oven until tender, about 2 hours; drain. Heat remaining ingredients, stirring occasionally, until jelly is dissolved. Pour over pork.
Mix cream cheese, onion, green peppers and pineapple together and shape into a ball. Cover ball with nuts. Serve with your favorite crackers.
Mix together yeast, 1 cup warm water and 1 tablespoon sugar. Let stand for 5 minutes. Add yeast mixture to other ingredients. Add more flour until mixture is dough consistency. Let rise for 3 hours (beating down every 1/2 hour). Break into buns (roll), let rise until desired size. Bake at 350° for 15 to 30 minutes or until golden brown.
Mix gelatin in boil. Add boiling water and stir. Add salt and pineapple; pour into greased, buttered mold. Refrigerate.
Melt butter; add sugar, cocoa and milk and cook for 3 minutes. Remove from heat and add peanut butter, vanilla and oats. Stir well; work quickly. Spoon out on wax paper or aluminum foil and cool.
Beat sugar, margarine, vanilla and egg in a medium bowl until light and fluffy. Stir in remaining ingredients except caramel icing. Cover and refrigerate 1 hour, until chilled. Heat oven to 375°. Roll dough 1/8-inch thick on lightly floured surface. Cut into cookies. Bake on greased cookie sheet until brown.
Dissolve gelatin into liquid; add sherbet. When melted, add oranges. Pour into mold.
Mix all ingredients together. Drop onto lightly greased cookie sheet by rounded teaspoonfuls. Bake at 350° for 8 to 10 minutes. Best when chewy or soft.
Saute onion and meat in oil. Add the remainder of the ingredients. Bring to a boil and then simmer for 1 1/2 hours.
Layer a deep casserole dish starting with lettuce, then green onions, then celery, then water chestnuts, and finally peas. Spread dressing over top layer. Sprinkle parmesan over dressing. Garnish with bacon bits.
Pour the milk into a small mixing bowl. Add 1 scoop ice cream. Beat with an eggbeater until the ice cream is mixed in. Add the rest of the ice cream and the malted milk. Beat again until mixture is foamy. Pour into a glass to serve. Serves 1.
Swirl oil in a 9 x 13-inch pan. Add rest of ingredients and mix well. Bake at 350° for 25 to 30 minutes.
Mix all the chopped vegetables and vinegar; put in shallow pan. Sprinkle sugar over mixture. Let stand overnight.
Preheat oven to 350°. Combine flour, baking soda and salt in medium bowl. Beat butter and sugars in large mixer bowl at medium speed until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Beat in dry ingredients. Stir in white chocolate, nuts and raisins. Drop by rounded teaspoons onto cookie sheets. Bake 8 to 10 minutes until pale golden. Cool on wire rack. Makes 6 dozen.
Peel onions and tomatoes, seed peppers and chop all fine, add the spices and put over the fire. Boil steadily for two hours; cool, bottle and seal.
Cut wings apart and clip ends off. Dip wings into a mixture of cornstarch, eggs and water. Place wings in a pan coated with oil over medium-high heat. Allow wings to brown. Combine remaining ingredients, mixing well. Pour this over wings. Simmer for 20 minutes.
Combine jello and water. Let cool but not set. Whip evaporated milk until thick in a large bowl. Add juice of 1 lemon. Beat in 3/4 cup of sugar. Add cooled Jell-O mix. Pour into 2 graham cracker shells. Sprinkle with graham cracker crumbs or "sprinkles." Place in refrigerator until set.
Preheat oven to 225°. Take each half slice of bacon and lay flat. Lay one cracker on top in center of bacon so that bacon can wrap around cracker. Pour Parmesan cheese in center on cracker. Wrap bacon around cheese and cracker carefully. Lay cracker on ungreased cookie sheet, ends of bacon down. Bake for 2 hours.
Mix flour, sugar, salt, egg and oleo with mixer until well blended. Pat in cookie sheet. Bake at 350° for 20 minutes.
Sift dry ingredients together. Add milk, oil, eggs and vanilla. Beat well. Add coffee. Blend completely. Batter will be thin. Bake at 325° in two 9-inch greased and floured pans for 25 to 30 minutes.
Tie allspice, cinnamon and cloves in cheesecloth bag. Heat cider and sugar. Add spice bag and simmer for 10 minutes. Serve hot in mugs with a dash of nutmeg.
Slice washed potatoes. Place in bowl. Mix in 2 tablespoons Cajun seasoning. Stir in unbeaten egg whites, coating the potatoes. Place mixture in sprayed pan(s) and bake at 350°. Turn potatoes with a spatula every 15 minutes until done. This gives them a crunchy, browned exterior. Cooking time is 45 to 60 minutes.
Mix first 4 ingredients; let stand overnight. Add lemon jello, dissolved in hot water. Add cold water, nuts, celery and plain gelatin dissolved in 1/4 cup cold water and 1/2 cup hot water.
Sift confectioners sugar and cocoa into a very large bowl; stir in pecans. Stirring frequently, melt cheese in the top of a large double boiler over simmering water. Add butter to melted cheese, stirring until butter melts; stir in vanilla. Add melted cheese mixture to sugar mixture. Stir until well blended. Press into a 10 1/2x15 1/2 jellyroll pan. Cover and chill until firm. Cut into 1 inch squares. Store in an airtight container in a cool place. Yield: about 12 1/2 dozen pieces.
Spread Rice-A-Roni in a 9 x 13-inch pan. Place chicken on rice. Put vegetables on chicken. Heat soup, milk and margarine until margarine is melted. Pour soup mixture over everything. Sprinkle cheese on top. Cover with foil and bake at 350° for 45 minutes. Remove foil. Sprinkle cornflakes over top of dish and put back in oven, uncovered, for 10 minutes. Enjoy!
Prepare noodles. Add to salmon, mushrooms, cottage cheese, onions and dill weed. Spoon into 1 1/2-quart buttered casserole. Top with cheese. Bake at 350° for 15 to 20 minutes. Serves 4.
In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, eggs and butter; mix just until dry ingredients are moistened. The batter will be lumpy. Do not overbeat. Spoon batter into 12 (2 1/2-inch) greased muffin cups. Bake at 400° for 25 minutes or until tops spring back when lightly touched. Serve warm.
Melt butter in frying pan. Stir in bread crumbs, parsley flakes and onion until moist. In cookie sheet, place button of mushroom. Take the stem off. Cut it in small pieces. Place stem pieces in frying pan with bread mixture. Cook over low heat until they turn tan. Place in button of mushroom 1 teaspoon of this filling. Sprinkle with cheese. Bake at 350° for 10 to 15 minutes.
In bowl, beat together eggs, onion, salt, milk and flour. Pour into unbaked pie crusts. Put Cheddar and Mozzarella cheese over top. Cover with sliced tomatoes, garlic powder and Parmesan cheese. Bake at 450° for 15 minutes and then at 325° for 30 minutes. Let stand 20 minutes and then cut.
Heat oven to 350°. In a medium bowl, combine flour and sugar. Cut in margarine until crumbly. Stir in 1/2 cup chips. Press firmly on bottom of a 13 x 9-inch baking pan. Bake 15 minutes.
Combine corn, 1 cup of water, salt and pepper in stove top casserole. Cook for 20 minutes. Add sugar, margarine and milk. Cook for 10 minutes, stirring constantly. Arrange cheese on top. Heat until cheese melts. Yields 6 servings.
In a large bowl, combine all ingredients. Spray a loaf pan with Pam. Pour mixture into pan. Bake at 300°, uncovered, for 1 hour or until puffed and lightly browned. Serves 4. Each serving is equal to 3 1/2 protein, 1 fat, 1 bread and 1/4 milk.
Boil potatoes and cool. Cut into small squares. Add melted margarine, sour cream and bacon. Season to taste. You may add cheese in casserole and on top.
Melt butter in medium saucepan. Combine sugar and cocoa. Add to butter. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts. Spread in greased 8 x 8 x 2-inch pan. Bake at 350° for 30 minutes. Be careful not to overbake. Cool and cut into 16 squares. Sprinkle with confectioners sugar for an extra touch.
Heat 1 cup water. Add sugar, stirring until sugar is dissolved. Transfer to blender and add rest of ingredients, blending until ice cubes are crushed. Serve immediately.
Place chicken in greased casserole. Season with salt and pepper. Place slice of cheese on each breast. Toss stuffing with melted butter. Pat on top of chicken. Pour diluted soup over dressing. Cover and bake 1 hour at 325°.
Cook zucchini, onion, bell pepper, tomatoes, salt and pepper in water until tender. Drain. Add slices of cheese and oleo. Put into casserole dish. Top with croutons and grated cheese. Bake at 350° for 30 minutes.
Drain asparagus. Alternate layers of asparagus, grated onion and grated cheese. Pour on a layer of soup. Sprinkle with onion. Place in oven at 350° until bubbly. Remove and place buttered bread crumbs on top and brown while dressing.
Bring sour cream to a boil and remove from heat. Stir in, until well blended, the shortening, sugar, soda and salt. Cool to lukewarm. Add egg and yeast. Stir until yeast is dissolved. Mix in the flour with spoon.
Boil together sugar, milk, butter and salt for 1 minute. Remove from heat and add peanut butter and vanilla. Stir until smooth. Add oatmeal and mix together. Drop by tablespoon onto waxed paper.
Scramble the beef and onion together. Add other ingredients and bake at 350° for 45 minutes.
Follow Solomon's advice for making good boys and you will have a good cake (Proverbs 23:14 - beat well). Cream butter, sugar and honey until well blended. Add eggs, one at a time, beating well after each addition. Sift flour. Measure and sift 4 1/2 cups together with dry ingredients. Cut raisins, figs and almonds; set aside after rolling in flour. Add dry ingredients alternately with milk to creamed mixture. Blend and beat well. Fold in fruit and nuts. (Add 1 teaspoon vanilla, if desired.) Turn batter into greased tube pan or rectangular pan. Bake at 325° for 1 hour and 35 to 40 minutes. Cool slightly and remove from pan.
Spread pecans and coconut on bottom of sheet cake pan. Mix cake mix as directed on box. Pour over coconut and pecans. Mix cream cheese, butter and powdered sugar together. Pour mixture over cake mix. Don't spread all the way to the edge. Bake at 350° for 35 minutes.
Drain fruit and put in large mixing bowl. Add pistachio pudding mix. Gradually add Cool Whip. Add flaked coconut and marshmallows. Mix well. Put in large dish and chill.
Mash 4 to 5 cooked potatoes with liquid from cooking. Add butter or margarine, salt, pepper and diced onion to suit taste. Slit 10 hot dogs from end to end leaving each end uncut. Stuff dogs with mashed potatoes and sprinkle grated cheese on top. Put under broiler for about 5 minutes. Watch closely.
Saute onions, green peppers and garlic in oil in a large Dutch oven until tender. Add the remaining ingredients; bring to a boil. Cover, reduce heat and simmer 1 hour.
Combine dry ingredients and set aside. Cream sugar, eggs and oil. Add pumpkin and beat until smooth. Add dry ingredients alternately with milk. Add nuts. Bake in 3 buttered 9 x 5-inch loaf pans for 1 hour at 350° or until done.
Brown bacon. Remove from pan, drain off grease and set aside. (Leave small amount of grease in pan.) Put remaining ingredients into pan. Cover and stir often over medium heat. Takes about 1 hour. Add bacon last 15 minutes.
Quarter and seed orange and apples; drain. Coarsely grind cranberries, oranges and apples in a food grinder or blender. Add sugar, pineapple and pecans. Mix well. Refrigerate overnight. Yields 2 quarts. Enjoy your turkey.
Wrap bacon around chicken breast. Spread dried beef in bottom of casserole dish. Place chicken on top of beef.	Mix mushroom soup and sour cream. Pour over chicken and beef. Bake 3 hours in a 275° oven. Serve on rice.
In Dutch oven, heat butter; add onion, mushrooms, green pepper, rice, nutmeg, salt and pepper and cook, stirring, until rice is brown. Add wine and simmer 5 minutes. Add hot water, parsley, thyme and bay leaf; cover and cook 10 minutes, depending on size of shrimp. Remove bay leaf and serve immediately.
Cook potatoes according to package directions. Drain in colander under cool running water, 30 seconds. Set aside.
Combine all ingredients. Mix well. Bake at 350° for 60 to 65 minutes in a tube pan that has been greased and floured.
Mix first five ingredients well. Add syrup and bourbon. Mix well. Roll into one-inch balls and roll in powdered sugar. Keep refrigerated for storage.
Mix vinegar, oil and curry powder together as a dressing. Toss in onion and rice. Refrigerate overnight or 24 hours. To rice mixture, add all other ingredients and mix well. Chill at least 1 hour. Serves 5 to 6.
Brown sausage and cut into 1/2-inch slices. Saute pepper and onions in 1 teaspoon margarine until soft. Cook Minute rice. Mix cut up sausage, onion and peppers, rice, Great Northern beans and salsa in casserole dish and heat on stove until bubbly. Serve with cornbread for an easy meal that serves 6 to 8 easily.
Wash the basil leaves; make sure they are well dried. Put basil in food processor and grind (may have to add it bit by bit). Next, add rest of the ingredients. Process until it looks like creamed spinach (do not puree). Serve over pasta.
Mix all ingredients well. Makes 6 servings, 33 calories per 1 cup serving.
Bake cake in two layers according to directions on box. Prick holes in layers. Mix jello according to directions on box and spoon jello over cake layers until moist. Layer Cool Whip between layers and ice entire cake with Cool Whip.
Drain beans and put into Pyrex bowl. Pour tomatoes over. Add pepper. Cook at 350° for approximately 30 minutes or microwave until well heated. May add chopped onion, bacon, etc. Yields 6 to 8 servings.
Trim the cauliflower, removing tough stems. Cook it in boiling salted water until crisp-tender. The water must barely touch the tips so that they do not break; drain. Transfer to a serving dish and keep warm.
Grease and flour 9 x 13-inch pan. Mix cake according to directions on box. In separate bowl, put remaining ingredients and cut with a pastry cutter or fork. Sprinkle over top of cake. Nuts are optional. Bake at 350° for 35 to 40 minutes.
Cook bacon. Remove bacon from heat and add chopped onion. Brown and add cooked cubed potatoes. Add milk and corn; season. Return to heat and cook until hot all the way through.
Beat together shortening, sugar, egg, water and vanilla until creamy. Combine remaining ingredients. Add to creamy mixture and mix well. Drop by teaspoon onto greased cookie sheet. Bake in 350° oven for 8 to 10 minutes. Makes 5 dozen cookies.
Mix oil, sugar, eggs and Raisin Bran cereal in a very large bowl. Sift flour, salt and baking soda alternately with buttermilk. Bake at 400° for 25	minutes in greased muffin tin. Batter keeps 4 to 6 weeks in refrigerator.
Mix soy sauce, garlic, ginger, brown sugar, m.s.g. and pepper in large bowl with tight seal. Add chicken wings; refrigerate for 12 to 16 hours. Turn bowl upside-down after 6 hours. After 12 hours, place chicken onto a sheet pan and place in oven at 375° for 45 minutes.
Brown ribs in shortening; add onion, salt, pepper and water. Cover and simmer for 1 hour over low heat. Add sauerkraut; cover and cook for 20 minutes.
Drain well, reserving syrup from fruit cocktail and pineapple. Combine in saucepan the cornstarch and 1/4 cup sugar. Mix well. Combine and add the egg yolks and 1 cup reserved syrup. Blend well. Cover over medium heat, stirring constantly, until thickened. Cool thoroughly. Fold in Cool Whip, chopped nuts, marshmallows, pineapple, fruit cocktail and mandarin oranges. Cover and chill several hours or overnight.
Mix together and place in uncooked pie crust. Bake for 10 minutes at 425°; then bake 25 minutes at 350° or until done.
Combine all ingredients; mix well. Cover and refrigerate 8 hours, tossing occasionally. Yield: 6 to 8 servings.
Mix flour and milk together first and make smooth paste like. Then put all ingredients together into a (greased) large casserole. Mix and blend well. Bake at 350° for 1 hour and 15 minutes, stirring once after about 25 to 30 minutes.
Preheat electric frypan to 325°. Melt shortening in pan. Add meat and brown. Add onion, salt and pepper. Place cheese slices over entire meat surface. Add mushrooms, noodles, tomatoes and water. Sprinkle with salt and pepper. Reduce heat to low; cover and cook 30 minutes. Serves 6. (Easy and good.)
Cut peel and white pith from oranges. Slice into circles. Combine oranges, pineapple and coconut in a large bowl. Cover and refrigerate overnight. Just before serving, slice banana and add to fruit. Toss all together and serve.
Combine all ingredients in a blender container. Cover. Blend at medium speed until smooth, about 15 seconds. Serve immediately. Makes 2 servings.
Mix ingredients. Grease and flour pan. Bake at 450 for 20 minutes.
Combine vinegar, sugar, water, celery seed, dry mustard and salt; bring to a boil. Cool and add cooking oil. Heat to boiling again. Grate cabbage finely, slice onions and layer in bowl. Pour hot mixture over cabbage and onions. Cover and refrigerate. This may be made the day before serving.
With fork, stir together the baking mix and water to form a soft dough. Turn out dough onto floured surface; knead 10 times. Roll out dough to 3/4-inch thickness. Cut with 2-inch round cutter. Place 1 inch apart on ungreased baking sheet. Bake in a 400° oven for 12 to 14 minutes or until golden brown. Makes 12 biscuits.
Combine vinegar and onions in blender; add chili sauce and remaining ingredients and blend well. Store in refrigerator.
Mix cake mix, oil, eggs, and juice slightly, then add orange pieces and stir. Bake at 325° for 15 minutes. Use 4 (8 inch) round layer pans.
Rub chicken breasts with curry powder and put in baking dish. Pour on orange juice sweetened with a little honey. Bake until done in very slow oven (or adjust for microwave). Thicken juices with cornstarch. Serve with brown or white rice. (Slow oven is 300° and would take about 1 1/2 hours, depending on the number of chicken breasts.)