HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slightly overlap lettuce leaves on chilled salad plate. Build salad in layers in order ingredients are given. Dress just before serving. May garnish with a few pitted black olives.
Beat eggs in small bowl. Add a dash of milk. Mix flour and Parmesan cheese in another bowl. Preheat oven to 350°; melt butter in casserole dish. Pour butter out of casserole dish. Dip chicken in egg mixture, then in cheese mixture. Place in casserole. After all chicken has been coated, drizzle the melted butter over top of chicken. Bake about 45 minutes until chicken is lightly browned on top.
Divide	biscuit dough	into 16 pieces. Cut cranberry sauce into 16 pieces. Shape each piece of dough around each piece of sauce. Roll balls in melted butter, then in brown sugar. Put in layers in a greased loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch). Sprinkle in nuts, if desired. Pour any remaining butter and sugar over loaf. Bake at 350° for 35 minutes. Let stand 5 minutes, then turn out on plate.
Put all ingredients in a pot. Bring to a boil. Turn heat down and simmer 1 hour, stirring every 10 to 15 minutes. Freezes well for once-a-month cooking plan.
Mix all ingredients together thoroughly and fry or broil as you would hamburgers. Spray frypan or broiler pan with Pam. Fry or broil for 5 minutes. If you do not like well done, decrease cooking time.
Sift dry ingredients and work in shortening. Put in sweet potatoes. Bake on ungreased cookie sheets for 10 minutes at 450 degrees. Can be frozen.
Beat egg whites first. Preheat waffle iron. Oil with spray oil before using for each waffle. Sift together all dry ingredients. Combine remaining ingredients. Add just before baking. Stir in egg whites to make batter fluffy. (Batter is thin.) Makes 10 or 12.
Mix sugar, egg and flour together until crumbly. Spread over sliced peaches, with some of the juice removed, in a 9 x 13-inch glass baking dish. Dot with butter. Bake for 30 to 40 minutes at 350°.
Beat eggs well, then beat in sugar, spices and salt. Add maple syrup, evaporated milk and pumpkin, beating with rotary beater. Pour into pastry-lined pan and bake in 450° oven for 10 minutes. Reduce heat to 350° and bake 40 minutes longer or until a knife blade comes out cleanly when inserted near center. Serve cold or slightly warm.
Arrange green beans in bundles of 8, wrapping 1/2 slice bacon around each. Place in a 13 x 9 x 2-inch baking dish. Cover and chill at least 3 hours. Bake 30 to 40 minutes, uncovered, at 350° turning beans after first 20 minutes of baking. Remove beans from baking dish with slotted spoon. Garnish bean bundles with strips of pimento before serving. Makes 8 servings.
Mix first 6 ingredients. Mix in buttermilk. Pour 1/2 batter into greased pan.
Cook noodles and make bottom layer in 9 x 13-inch pan. Brown beef, add puree and seasonings. Melt cheese and add to onion and pepper. Spread cheese layer over noodles. Spread beef mixture over cheeses. Bake 1 hour at 325°.
Combine ingredients (except noodles) and put in casserole. Bake in a 450° oven for 10 minutes. Add noodles and bake 5 more minutes.
Melt butter in skillet; add flour and stir until mixture is smooth. Add all other ingredients and cook until tender.
Heat oven to 350°. Put 2 1/2-quart ovenproof bowls upside down on a cookie sheet and place tortilla on each. Bake 14 to 16 minutes, until lightly browned and crisp. Lift off bowls and let cool on wire rack. Bake remaining tortillas.
Heat oven to 425°. Place potatoes on a greased baking pan. Bake 30 to 35 minutes, stirring once. Mix dressing, bacon, eggs, onion, salt and pepper in large bowl. Add potatoes; mix lightly. Serve warm or chilled. Makes 6 servings.
In a 3/4-quart casserole dish, combine all ingredients, except chicken, butter and seasoning. In a frying pan, melt butter, add seasonings and chicken. Brown chicken a little. Place on top of rice mixture in casserole dish. Cover. Bake in moderate oven (375°) for 1 hour and 15 minutes. Makes 4 to 5 servings.
Combine flour, oats, soda, cinnamon and salt; set aside. Cream butter, add sugars gradually beating until light and fluffy. Add egg and vanilla; mix. Alternate dry ingredients and pumpkin. Add chips, nuts or raisins. Drop by 1/4 cup dough on lightly greased cookie sheet; spread out into a pumpkin shape. Add a bit more dough for stem. Bake until set and lightly browned. Remove and cool on racks. Decorate with icing, candies, etc. Bake 20 to 25 minutes at 350°. Makes 32 large cookies.
Mix together hamburger, onion, olives, chilies and soup. Layer in pan tortillas, enchilada sauce, meat and cheese. Should layer about 2 or 3 times. Use flat cake pan. Bake at 400° until bubbly on top, about 35 to 45 minutes.
Boil eggplant until done (soft). Remove from water; peel and mash pulp. Add eggs, chopped onion, salt and pepper. Add flour. Drop by tablespoon in medium-hot oil. Fry until brown. Drain on paper towel.
Mix all ingredients. Marinate chicken overnight in refrigerator. Cook approximately 2 hours on grill basting with marinade. Before taking the chicken from the grill, brush with melted butter.
Toast bread. Mix remaining ingredients. Cut bread into quarters. Spoon mixture onto toast and put under broiler until golden. Serve warm.
Put all dry ingredients in bowl. Make a hole in the middle and add all liquids. Mix and bake at 350° for 30 minutes.
Empty peaches and juice in a 9 x 13-inch baking pan. Mix oleo, sugar, flour and egg. Mix well and pour over fruit. Bake at 375° for 35 minutes or golden brown. Also may use frozen fruit but sugar the fruit and spoon on the mixture and bake as directed.
Mix all ingredients together except tortillas and 1/2 the cheese. Place 3 tablespoons of mix on each tortilla. Roll up and place on a greased baking dish. Pour the rest of mixture over tortillas. Sprinkle cheese on top. Bake at 350° for 45 minutes.
Mix flour, oleo and nuts together and form a crust in a 9 x 13-inch pan. Bake 15 minutes at 350°. Cool thoroughly. Beat cream cheese and powdered sugar and fold in Cool Whip. Spread on the crust.
Cut potatoes into 1/4-inch slices. Place overlapping in buttered 13 x 9-inch baking dish. Mix all other ingredients. Brush slices with mixture. Bake at 400° for 30 minutes or until potatoes are done.
Brown ground beef. Mix together pork and beans, salt, barbecue sauce and brown sugar; add browned meat to beans. Place mixture in casserole. Cover casserole with can Hungry Jack flaky biscuits. Sprinkle Cheddar cheese over biscuits. Bake 30 minutes at 375°.
Pastry: In large bowl combine butter, sugar, egg and vanilla. Beat until fluffy. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Wrap and refrigerate dough 1 hour.
Boil chicken until tender. Pour stock into separate bowl; remove bones and tear meat into medium size pieces. Add margarine to package of dressing. In another bowl, mix sour cream, mushrooms, water chestnuts and celery soup. In baking dish, layer 1/2 of dressing. Place chicken pieces on top of dressing; place sour cream mixture layer, then rest of dressing. Pour 2 cups of chicken stock or enough to make mixture moist. Bake at 250° until hot and bubbly.
Spread peanut butter between Ritz crackers. Dip in melted semi-sweet or milk chocolate (dipping) candy. Let excess drip off. Place on wax paper to let chocolate dry.
Mix above ingredients together and put in a medium baking dish. Bake in a 300 degree oven for 30 minutes. Then add grated cheese over the top when done. 8 servings.
Mix margarine and garlic; spread on muffin halves. Cut each muffin half into 4 wedges, don't separate. Place 1 slice of pepperoni and 1 tomato half on each muffin wedge. Place in broiler pan. Mix cheese and oregano. Sprinkle over muffins. Set oven to broil or 550°. Broil with the tops 5 inches from heat until cheese melts, about 2 minutes. Cut to separate wedges. Serves 6 at 65 calories each.
Crush Oreo cookies in food processor or blender. Mix pudding and milk; add Cool Whip. Layer part of Oreos in bottom of flowerpot. Add part of pudding; repeat, ending with Oreos on top. Add a silk flower and serve with a garden shovel. You may also add gummy worms.
In a skillet, brown the beef and onion. Pour off fat. Stir in soups and water; add potatoes. Heat thoroughly, stirring occasionally.
Mix with hands (does better). Mix Crisco and sugar; add eggs one at a time. Add sifted flour and salt. Add vanilla and lemon. In separate bowl add buttermilk, soda and water, then add to other blended ingredients. Flour or sugar well-greased Bundt pan (Crisco or margarine). Bake 1 1/2 hours at 300°. Preheat oven. Test.
Mix together the first 7 ingredients; shape into loaf. Place in a 13 x 9 x 2-inch pan. Slice potatoes 1/4-inch thick; place on both sides of meat. Quarter onions and cut up carrots. Place over potatoes. Mix parsley leaves, salt and pepper; sprinkle over everything. Cover and bake at 375° for 1 hour.
Cut apples in 1/4's and wrap in biscuits. Put in dish, seams down. Press flat. Bake at 350° for 20 minutes. Take out of oven; turn biscuits over. In separate pan, bring to a boil sugar, water, margarine and cinnamon. Pour over biscuits and bake 15 to 20 minutes.
Mix cake according to package directions. Bake cake and cool. Mix 1/2 cup sugar, coconut milk (all) and 1/2 cup coconut. Put on top of first layer of cake. Mix vanilla, whipping cream, and 1/2 cup sugar. Cover whole cake, then sprinkle with coconut. Serve immediately or refrigerate.
Heat in top of double boiler the caramels and milk. Stir. Pour over ice cream.
Mix 1 stick margarine, 1 egg and cake mix thoroughly and press into a grease 9 x 13-inch baking pan. Mix 8 ounce cream cheese, 1 box powdered sugar, and 2 eggs and beat for 5 minutes. Pour over top of first layer. Bake in 350° oven for 40 to 50 minutes. Cool in refrigerator before cutting in two squares.
Bake cornbread and drain beans. Mix tomatoes, bell peppers and green onions.
Combine chicken, soup, onion, celery, rice, mayonnaise and broth. Mix well and place in casserole dish. Mix Rice Krispies and butter and put on top of casserole. Bake on 350° for 35 minutes.
*Frozen or fresh but precooked asparagus, diced or sliced fresh mushrooms, cut broccoli or diced ham, or a combination of these vegetables.
In a large bowl, stir together flour, baking powder, salt, apple pie spice and baking soda. In a small bowl beat egg slightly; stir in apple juice, honey and oil. Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. For each pancake, pour about 1/4 cup of batter onto a hot, lightly greased griddle or heavy skillet. Cook for 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn and cook for 2 to 3 minutes more or until golden brown. Makes about eight 4-inch pancakes. Each pancake has 124 calories and 3 grams of fat. These make for a great lo-cal breakfast!
Beat all ingredients together. Bake until a knife inserted 1 inch from side comes out clean. The center may still look soft but will set later. Bake at 425° for 45 to 55 minutes in a 9 inch pie shell.
Heat oven to 350°. Place biscuits in ungreased 8 or 9-inch round cake pan; press over bottom and about 1-inch up sides to make crust. Melt margarine in saucepan; add pie filling, cinnamon and brown sugar. Pour into pie crust. Bake 30 minutes. Serve warm with vanilla ice cream. Serves 5.
Peel tomatoes and grind. Also onions and peppers. Combine ingredients and cook until the mixture is thick (about 3 hours). The sugar should be added after it starts to thicken. Stir often so it doesn't stick. Seal in jars. Makes about 8 pints.
In large bowl, mix as listed. Pour mixture into a 9 x 13-inch pan lightly greased and floured. Sprinkle 1 cup chocolate chips over the batter. Over chocolate chips put 1 cup nuts. Bake at 350° for 30 to 35 minutes. Cut in squares when cool.
Melt peanut butter and chips in saucpan over low heat, stirring constantly. Pour over Rice Krispies and mix. Put half of mixture into 9 x 13-inch buttered pan. Press and pack it down. Chill in refrigerator while you continue on.
Heat oil. Add onion and cook until soft. Add meat and cook until meat loses red color. Add sauce and salt. Arrange in casserole half of noodles, half of sauce and half of cheese. Make another layer of each topping with cheese.	Bake at 325° for 1 hour. Top should be brown. Makes 8 to 10 big servings.
Brown ground beef; drain. Add salt and pepper. Saute onions in margarine. Boil celery in water. Combine all ingredients (except the kidney beans). Simmer 2 hours. Add beans and simmer another 1/2 hour.
Put whole tomatoes in pot of boiling water for about 2 minutes, then put into cool water. This makes it easy to remove skins. In a large pot, bring all ingredients to a boil. Reduce heat and simmer for 1 to 3 hours or until desired thickness, stirring often. Pour into pint jars, then process in water bath for about 4 to 5 hours. Makes 6 to 8 pints.
Fill large pot with hot water and lightly salt. Bring water to a boil. Wash potato skins under cool water with veggie brush. Place whole potatoes in water. Boil until tender. Drain off hot water and run cold water over potatoes. When potatoes are cool enough to handle, peel skin off under slow running cool water. Dice potato and place in bowl. Finely chop onion and add to potatoes. Add salt, pepper, garlic powder, vegetable oil, vinegar and mix well.
In a large mixer bowl, combine all ingredients except kisses. Blend well at low speed. Shape into balls, using a rounded teaspoon.	Roll balls in sugar; place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Immediately top with candy kisses and press down firmly.
Cook sausage and onion over low heat until meat is browned, then drain. Mix remaining ingredients in bowl and add to other. Place in buttered 9 x 13-inch pan. Bake for 25 to 30 minutes at 400°. Serve with jalapeno jelly if you wish.
Slice sausage across the link in slices 1/4-inch. Put in casserole dish and cover with barbecue sauce. Microwave about 5 minutes or until hot and bubbly, stirring about halfway through time.
Cream together the sugar, butter and eggs. Add the flour, cocoa, dash of salt, pecans and vanilla. Mix well. Bake in an oblong pan at 350° for 35 minutes. Remove from the oven and place the marshmallows on top. Put back in the oven to melt the marshmallows. Cool and top with icing.
Mix ingredients together. Mix well. Reserve 2/3 cup of batter to use in frosting. Bake in oblong cake pan at 350° for 20 to 25 minutes.
In a large mixing bowl, stir together the flour, oats, brown sugar, lemon peel and baking soda. Stir in the margarine and mix thoroughly. Reserve 1 cup of the flour-oat mixture for the topping. Pat the remaining oat mixture into an ungreased 13 x 9-inch pan. Bake at 350° for 20 minutes.
Grease 2 popover pans. Each pan holds six 5-ounce cups. In a large bowl with mixer at low speed, beat eggs until frothy. Beat in milk and butter. At low speed, beat flour and salt into egg, milk and butter mixture. Fill cups until half filled. Bake for 35 minutes at 375°. Make slit in each popover to let steam out. Bake 5 minutes more. Remove popovers from pans immediately.
Thaw lobster tails by separating them and setting out (room temperature) for approximately 4 hours.
Cream butter and shortening. Gradually add sugar, beating until light and fluffy. Add eggs 1 at a time, beating well after each addition. Combine flour, cream of tartar and soda; add to creamed mixture, beating well. Stir in vanilla. Chill dough 2 hours. Work with half of dough at a time. Store remainder in refrigerator. Roll dough on lightly floured board to 1/4 inch thick. Cut with cookie cutters. Place on ungreased baking sheets. Bake at 425 degrees for 6 - 8 minutes or until lightly browned. Frost with decorator frosting. Makes about 5 1/2 dozen cookies.
Mix sugar and salt together in a bowl. In another bowl, add 3 tablespoons sugar and salt mixture to every 3 cups of sliced bananas. Mix well and deep fry, a few at a time, until golden. Remove, separate sticking pieces and cool.
Preheat oven to 500°. Rub tenderloin with salt, pepper and garlic salt. Place tenderloin on a cookie sheet. Bake at 500° for 5 minutes per pound of tenderloin. Do not open oven during cooking process. After appropriate baking time, turn oven off (still do not open oven door) and let tenderloin remain in oven for 35 minutes. Then remove, let cool slightly and slice. Mix horseradish and sour cream to serve with the tenderloin.
Dissolve jello in hot water. Add cold water, cranberry sauce and partially set jello. Then stir in sour cream and let set. Make in 9-inch square container.
Melt last four ingredients. Cut biscuits in half, then cut the half in thirds. Then shake in a bag with sugar and cinnamon mixture. Place on cookie sheet and pour melted mixture on top. Bake at 350° for 15 minutes or until light brown.
Add sugar, syrup, salt and vanilla to butter and beat with a sturdy hand mixer until thoroughly blended. Add eggs, one at a time, and beat gently just until blended. Fold in the pecans and bake in moderate oven at 375° on rack directly below center (not on bottom) until top is toasted brown and filling is set to soft pudding stage, about 40 to 50 minutes. If top gets too dark, toward end, place foil tent over or turn oven temperature down. Cool on wire rack.
Preheat oven to 375°. Mix together the rhubarb, sugar and water. Place in small greased baking dish. Pinch rolls apart. Arrange across top of mixture to form top crust. Pour melted margarine over crust. Bake 20 minutes.
Mix salt, vinegar, sugar and chili pepper in bowl; add cucumber. Gently toss to coat cucumbers. Serve at once. Yields 4 servings.
Preheat oven to 350°. Grease an 8-inch pie plate. In a small mixer bowl, beat eggs; blend in sugar and butter. In a separate bowl, stir together flour, cocoa and salt. Add to egg mixture, beating until blended. Stir in chocolate chips, nuts and vanilla. Spread batter into prepared pie plate. Bake 35 minutes or until set (pie will not test done in center). Cool completely; cut into wedges. Serve with ice cream; top with chocolate topping.
Mix and cook to soft ball stage (sugar, butter and milk). Remove from heat and add peanut butter and Marshmallow Creme. Stir until partially cool. Put in a greased 6 x 9-inch pan. Cool and cut into squares.
Mix and let sit overnight if you can. This will give them time to work and will make bigger bubbles. Recipe may be adjusted to make large quantities. Glycerine is available at most drug stores.
Combine all ingredients in the order given, beating after each addition until blended. No cooking is necessary. Pour over any fish just before serving. Makes 1 cup.
Preheat oven to 300°. Mix all ingredients until well blended. Knead dough 2 minutes. Roll on floured surface to 1/4-inch and cut. Bake 30 minutes on ungreased cookie sheet.
Cut shortening into flour and sugar. Beat egg. Mix vinegar with enough water to make 3/4 cup of liquid and add this to flour mixture. This recipe makes 4 or 5 pastry shells. These may be frozen.
Combine ingredients and mix thoroughly. Divide into 4 equal parts. Shape into a long thin log. Wrap each in plastic wrap and refrigerate for 24 hours. Unwrap and place in broiler pan. Bake, uncovered, for 1 1/2 hours at 300°. Refrigerate until needed.
Mix together softened cream cheese, sugar, peanut butter and milk. Fold in Cool Whip. Pour into pie shell. Keep in refrigerator or may be made ahead and frozen.
Brown meat and garlic. Drain fat. Add tomato sauce, salt, pepper and oregano. Cover; simmer 30 to 45 minutes. Cook noodles according to package directions. Layer noodles, sauce, cottage cheese and cheese mixture in 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Fry hamburger and onions and cook rice. Mix remaining ingredients together and bake at 350° for 1 to 1 1/2 hours.
Mix together. Pour over pork chops or chicken. Bake in oven at 350° for 1 to 1 1/2 hours or put in crock-pot on low for 6 to 7 hours. Mixture is enough for 4 to 6 pork chops and enough for 1 chicken. Good with mashed potatoes. Will be enough sauce for gravy.
Prepare cake mix according to directions. Add pecans, sour cream and coconut. Bake in three 9-inch cake pans. Bake as directed on box. Cool cake completely and frost with Cream Cheese Icing.
Combine cake mix, butter and 1 egg. Mix with fork until moist. Pat into 13 x 9-inch pan, greased on bottom only.
Bone chicken; place in baking dish. Mix sour cream and soup. Pour over chicken. Sprinkle cracker crumbs, mixed with poppy seed, over mixture. Pour melted margarine over crumbs. Bake until bubbly at 450°, about 30 minutes.
Stir together oil, soy sauce, lemon juice, lemon peel and garlic. Pour over fish. Cover and refrigerate for 2 hours. Remove fish from marinade and cook over medium-hot charcoal or under a preheated broiler.
Sift dry ingredients together. Add cream, egg and vinegar; beat. Bake in 400° oven for 30 minutes.
Stir flour and baking powder 3 times. Cream butter and sugar. Add flour and baking powder alternately with diluted milk. Add vanilla and stir until smooth. Add eggs. Bake in muffin pan or in shallow pan at 375° for 20 to 25 minutes. Cut into squares or fancy shapes. Makes 20 tea cakes.
Place rhubarb in cake pan (greased), 9 x 13-inch. Sprinkle with jello and sugar. Let stand 1 hour. Sprinkle marshmallows over all. Mix as directed the cake mix. Pour over marshmallows. Bake 1 hour at 350°. Serve with whipped cream.
Cook sweet potatoes in boiling water for 20 to 25 minutes or until tender. Allow potatoes to cool to touch; peel and slice. Arrange slices in a lightly greased 1 1/2-quart baking dish. Combine the remaining ingredients in a small saucepan. Cook, stirring constantly until thickened. Pour glaze over sweet potatoes. Bake, uncovered, at 350° for 30 minutes. Yield: 5 to 6 servings.
Beat eggs and milk together. Sift in flour, baking powder and salt. Mix. Roll out 1/8-inch thick on a lightly floured board. Cut into small squares. Deep fat fry at 380° until brown. Drain on absorbent paper. Yields 6 servings.
Cream butter and sugar well. Add eggs one at a time. Add all other ingredients and mix with wooden spoon. Bake at 325° for 1 hour and 15 minutes. This may be used for layer cake also.
Prepare jello as usual. Cool and whip. Add sugar, salt, cold rice, marshmallows, whipped cream and pineapple. Fold into jello and let set.
In a bowl place a layer of cabbage and a layer of onion rings. Cover with 3/4 cup sugar.
Mix all ingredients together, except retain 1 cup of Cheddar cheese for topping. Put mixture into 9-inch baking dish. Top with Cheddar cheese. Bake at 350° for 20 minutes. Serve with tortilla chips.
Combine first 6 ingredients. Let stand for 5 minutes. Add onion and chopped meat; mix well. Line a loaf pan (8 x 5 x 3-inch) with bacon across the width of pan. Pack meat mixture into pan. Bake in moderate oven (350°) for 1 1/2 hours. Remove from oven. Invert meat loaf on baking sheet; raise oven temperature to very hot (450°). Return meat loaf to oven for about 10 minutes to crisp bacon. Garnish with heated canned broiled mushrooms, if desired. Makes 8 servings.
Combine all ingredients and pour into a 13 x 9-inch ungreased pan. Bake 1 hour at 350°.
Crumble raw hamburger into square dish. Add cream of mushroom soup (undiluted). Layer with onion or peas or peas and carrots (drained). Cover with Tater Tots. Bake at 350° for 40 to 45 minutes.
Layer in pan in given order; cover and bake at 250° for 4 hours.
Melt butter; add oysters and oyster liquid. Simmer gently until edges begin to curl. Scald milk and add to oysters. Add salt and pepper. Heat, but do not boil.
Mix cake according to directions. Make two 9 x 13-inch cakes. Cool. Mix pudding, cream cheese, milk and extract. Beat well. Stir in pineapple. Spread on cooled cakes. Top with whipped cream. Sprinkle with coconut. You can use Cool Whip instead of whipping cream. May be frozen up to 1 month.
Prepare macaroni according to box directions and drain. Blend together remaining ingredients and chill. Serves 8.