HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chicken with Italian seasoning. Pound between sheets of wax paper. Cut into 1/2-inch strips. Spray nonstick skillet. Cook and stir chicken strips just until no longer pink. Set aside. In small saucepan, whisk small amount of milk into flour. Stir remaining milk with garlic, salt and pepper. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Add cheese; stir. Spray 10 x 6 x 2-inch baking dish. Spread about 1/4 cup sauce in bottom of dish. Arrange broccoli over sauce, then chicken pieces. Pour remaining sauce over top. Sprinkle with paprika. Cover. Bake in preheated 350° oven for 20 to 25 minutes. Calories: 197. Fat: 3 grams.
Dissolve gelatin in 3/4 cup of boiling water. Stir in vinegar, mayonnaise and salt. Cool until almost firm. Beat, then add spinach, onion, celery and cottage cheese. Chill until firm. Red wine vinegar and Marzetti slaw dressing can be used instead of mayonnaise and regular vinegar.
Mix water and sugar; bring to a boil. Remove from heat. Add coffee; boil for 5 minutes. Pour into 1/2-gallon container. Add vodka and vanilla.
Simmer onions in hamburger. Add chili powder, paprika and tomato juice. Cover and simmer 3 to 4 hours.
Boil together for 10 minutes the raisins, water, sugar and shortening; allow	to cool. Add flour and other ingredients, except nuts. Add	2 eggs, if needed. Add nuts.	Turn into a greased baking pan. Bake at 350° for 45 minutes.
Brown pork chops and bell pepper in skillet. Add rice, salt and tomato sauce. Stir in water. Cover and simmer 45 minutes until meat is done.
In bowl, blend cream cheese and 2 tablespoons oleo until smooth. Add next 5 ingredients. Mix well. Separate crescent dough into 4 rectangles; press perforations to seal. Spoon 1/2 cup chicken mixture in center of each rectangle. Pull 4 corners of dough to top center of chicken and twist slightly to seal edges. Brush with 1 tablespoon oleo and dip in crouton crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes in 350° oven.
In a bowl, add 1/2 jar of barbecue sauce to 1 pound of shrimp. Fry bacon. Set aside. Drain grease from pan. Place shrimp and remaining sauce in hot frying pan. Cover and cook for 6 minutes. Remove lid. Add bacon and cheese. Cover and cook 1 1/2 minutes. Serve hot.
Combine rice and corn; sprinkle with salt and pepper. Pour over 1 can tomato sauce and 1/2 can of water. Add chopped onion and green pepper. Add ground beef and sprinkle with salt and pepper. Pour over second can of tomato sauce and 1/4 can of water. Cover with bacon. Cover and bake for 1 hour at 350°. Uncover and bake for 15 to 30 minutes, until bacon is crisp.
Cream sugar and shortening. Add eggs, one at a time. Beat until fluffy. Mix chocolate syrup, flour and nuts. Bake at 350° for 20 to 30 minutes in a jelly roll pan.
Sift flour, baking powder and salt together. Cream shortening and add sugar gradually. Beat in egg and vanilla. Alternately add flour and milk to sugar mixture, beating after each addition until smooth.
Beat well. Put in loaf pan. Bake at 350° for 45 minutes.
Mix sugar, milk and margarine. Let boil for 15 minutes or until it forms a soft ball in water. Remove from heat and add vanilla, Marshmallow Creme and peanut butter. Beat until creamy. Pour in buttered pan (13 x 9-inch). Let cool and cut.
Cut steak in thin strips. Combine the flour, salt and pepper. Coat meat in flour mixture. In large skillet, cook meat in hot oil until browned on all sides. Drain tomatoes, reserving liquid. Add tomato juice, water, onion and garlic to meat in skillet. Cover and simmer for 1 1/4 hours until the meat is tender. Uncover and stir in Worcestershire sauce. Add pepper strips. Cover and simmer 5 minutes. If necessary, thick gravy with flour and cold water. Add drained tomatoes and cook about 5 minutes longer. Serve over hot rice.
Sift together flour, baking powder and salt. Melt chocolate chips and shortening in double boiler, then cool. Beat eggs and sugar until lemon colored; add the flour mixture. Stir in chocolate mixture, vanilla and nuts. Pour into greased and floured 8 x 8-inch square pan. Bake at 375° for 25 minutes.
Preheat oven to 350°. Brown meat and onion; pour off fat. Blend in pizza sauce and garlic salt. Put mixture into a greased 13 x 9-inch pan. Sprinkle with Mozzarella cheese. In a small bowl mix eggs, milk, oil, salt and flour. Pour over meat mixture. Sprinkle with Parmesan cheese. Bake 30 minutes. Serves 8.
Cook and drain broccoli; stir together soup and cheese. Gradually add milk, egg and mayonnaise. Add mixture to drained broccoli; mix lightly and pour into buttered casserole pan (8 x 8-inches or 10 x 10-inches). Sprinkle bread crumbs on top. Bake 1 hour at 350° approximately.
Crumble beef into heated skillet and cook over medium heat until meat loses red color. Add onion, celery and garlic during last 5 minutes cooking time. Drain grease. Drain tomatoes, reserving 3/4 cup juice and mix juice with cornmeal. Cut tomatoes into small pieces, add cornmeal mixture and cook over low heat 5 minutes, stirring constantly. Add corn with its liquid, olives with liquid, chili powder, Worcestershire sauce, salt and meat mixture. Mix well. Spoon mixture into 2-quart casserole, sprinkle with cheese and bake, uncovered, in preheated oven at 375° for 30 minutes. Serves 6.
Crush cookies well, to resemble sand. You can put in a blender. Set aside. Cream together margarine, cream cheese and powdered sugar. Set aside. Mix milk, pudding and Cool Whip. Combine cream cheese mixture and pudding mixture. Mix well. Use a child's sand bucket to serve in. Now layer in bucket: cookies, mixture, cookies, mixture and end with cookies so it looks like a bucket of sand. Serve with a sand shovel. Refrigerate or freeze.
Combine sugar, butter, eggs, flour, baking soda and extract well. Chill. Roll into balls on lightly floured waxed paper to 1/2-inch thickness. Cut into favorite shapes. Place on greased cookie sheet and bake at 375° for 10 to 15 minutes.
Brown ground beef. In small baking dish, pour in beef and cover with pizza sauce and Mozzarella cheese. Mix Bisquick, milk and eggs together, then pour over meat mixture. Bake at 400° for 30 to 35 minutes.
In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five 5 x 2 1/2 x 2-inch loaf pans. Bake at 325° for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.	Yields 5 miniature loaves.
In 2-quart saucepan, melt butter. Add onions. Cook over medium heat, stirring occasionally, until onions are tender (5 to 6 minutes). Stir in flour until smooth and bubbly (1 minute). Stir in half and half and chicken broth. Add remaining ingredients except orange peel. Continue cooking over low heat, stirring occasionally, until soup is heated through (12 to 15 minutes). Garnish with zest or strip of orange peel. Serves 4.
Cut squash in half crosswise and remove seeds. Cut bottom of each squash half to sit flat, if necessary. Place squash halves, cut side up in a 13 x 9 x 2-inch baking dish. Add hot water to dish of 1-inch deep. Combine apples and next 3 ingredients; spoon evenly into squash halves. Cover and bake at 350° for 1 hour or until squash is tender. Sprinkle with pecans.
Mix together oatmeal, Parmesan cheese, salt and pepper. Place this mixture in a shallow dish. In a separate, shallow dish, place milk. Place chicken, one piece at a time, in oatmeal mixture, then dip in milk and again in the oatmeal mixture. Place chicken in large baking dish, lightly greased (I use Pam spray). Drizzle with margarine. Bake at 350° for 50 to 60 minutes.
Hollow eggplant by cutting in half and carefully scooping out of shell. Reserve shell by placing both halves in aluminum foil-lined baking dish. Dice eggplant, bacon, tomato, garlic and onion. Saute bacon and onion in frypan and add eggplant and tomato. Beat egg in large bowl. Add eggplant mixture, half crumbs and half cheese. Place in shell halves. Top with remaining crumbs and cheese. Bake at 350° for 45 minutes.
Mix first 6 ingredients. Add shortening and milk. Blend for 2 minutes or until smooth. Add flour (6 cups). Knead, cover with waxed paper and wet towel. Let rise 3 hoursor overnight in the refrigerator. Punch down, make into rolls, and let rise. Bake at 300 degrees for 20 minutes or until golden brown.
Cook rice. Set aside. Brown hamburger. Add chili powder, onion, green pepper and 1 can tomato sauce. Mix rice and hamburger together. Sprinkle on cheese and 1 can of tomato sauce on top. Warm in oven until cheese is melted.
Drain peaches; reserve syrup. Combine syrup, vinegar, cinnamon sticks and cloves in a saucepan. Bring to a boil, then lower temperature. Simmer 10 minutes. Pour over peach halves and let cool. Chill before serving.
Melt butter and pour over muffin mix; add cream-style corn, 4 eggs and 1 1/2 cups cheese. Mix the ingredients well. In a 2-quart casserole, cover bottom with one layer of onion sliced thin; pour 1/2 of the mixture over onions and put another layer of onions, then pour remaining ingredients. Bake, uncovered, at 325° for 1 1/4 hours. When top is light brown, pudding is done. Remove from oven and serve warm.
Beat butter and sugar until smooth. Beat in egg yolks. Mix mace with flour and add flour, whiskey, alternately. Mix nuts and fruit in 1/3 cup flour then add to other mix. Beat egg whites stiff; add 1/2 cup sugar. Fold into cake batter. Bake in tube pan at 325° for 1 1/4 to 1 1/2 hours. Makes 2 tube cakes.
Hollow out loaf of bread. Save chunks for dipping. Mix all ingredients and put in bread hollow. Refrigerate until serving time.
Stir margarine, sugar and milk together. Bring to a full boil, stirring constantly. Boil 5 more minutes. Remove from heat. Add butterscotch chips and stir until melted. Add marshmallow cream, vanilla and nuts. Pour into a greased 9 x 13-inch pan. Cool; cut into small squares.
Mix the first 4 ingredients. Cut toast into diagonal pieces and dip into the dip mixture. Taste like bacon, lettuce and tomato sandwich.
Cream butter and sugar. Add 1 egg and beat well. Dissolve baking soda in can of tomato soup. Add alternately with flour, raisins, nuts, cinnamon and cloves. Bake 3/4 of an hour at 350°.
Brown hamburger; saute bacon, but not too crisp. Fry onion slightly in bacon fat. Add rest of ingredients; mix well. Bake in a covered baking dish 35 minutes at 350°. Stir beans, twice during baking. Hamburger may be omitted and 1 pound hot dogs may be added instead.
Break califlower into small pieces. Cook until just tender, drain an place in a 2 Qt. casserole dish. 3 Tbsp. butter in pan and stir in flour to make a paste. Blend in milk and slowly bring to a boil and simmer until thickened. Add salt and pepper and pour over cauliflower. Mix together stuffing, water and melted butter and spoon over top of casserole. Bake 350° for 30 minutes.
Preheat oven to 350°. Precook peas briefly; drain. Mix all ingredients (except onion rings) in covered casserole dish. Bake for 30 minutes. Crumble onion rings over top of mixture. Bake, uncovered, 10 more minutes.
Dissolve gelatin in boiling water. Stir in sugar and pineapple; cool. While cooling, whip cream and grate the cheese. Fold into gelatin mixture. Add pecans. Spoon into a 9-inch square pan. Chill until firm. Cut into squares.
Combine oil, sugar and eggs. Beat for 3 minutes. Blend in remaining ingredients, except apples. Fold in chopped apples. Place in a well-greased tube pan. Bake 1 hour and 35 minutes at 250°. Cool and pour on sauce.
Let pickles stand in 1 quart boiling water with salt 1 week. Drain and cover with boiling water for 24 hours, then drain again and cover with boiling water and alum. Let stand another 24 hours, then drain. Take sugar, vinegar and spices. Turn over the pickles boiling hot and let stand 24 hours. Repeat 4 days. Doesn't have to seal.
Cream the cheese and sugar well. Drain pineapple well, heat juice and dissolve Jell-O in it. Chill the Jell-O mixture until the consistency of egg whites. Put with the cheese mixture. Add lemon juice. Stir in Cool Whip. Save 1/2 cup crumbs. Press the rest in a 13 x 9-inch dish. Pour in mixture and top with 1/2 cup crumbs. Chill well.
Drain pineapple. In pan, mix 1/2 cup pineapple juice with eggs, sugar, flour and salt. Cook over low heat, stirring constantly until thick and smooth. Stir in lemon juice. Refrigerate until cool. Fold in whipped cream. Lightly mix in pineapple, marshmallows, nuts and grapes. Cover. Refrigerate 24 hours.
Put can of cherries in pan, then can of pineapple. Put cake mix on top (powder form). Melt butter and pour on top of cake mix. On top of that, put coconut and nuts.
Roll steak in flour and salt and pepper. Brown in Crisco oil. Remove from pan and place in Dutch oven. Add a little more flour to grease in frying pan like you are going to make gravy. Add water and Kitchen Bouquet. Pour over steak and bake 3 hours at 350°, covered.
Mix first 5 ingredients together; put in baking dish. Sprinkle with cheese. Bake 25 minutes, covered, at 350° for 25 minutes. Uncover. Sprinkle buttered bread crumbs on top and bake 10 minutes longer.
Season beef with salt and pepper. Mix with onion. Cook in margarine or oil until meat is browned. Put vegetable chicken soup in baking dish. Spread ground beef mixture in a layer over soup. Put layer of mashed potatoes over meat. Bake 25 minutes at 350°. Sprinkle with cheese. Bake until cheese is melted.
Cook chicken; dice and set aside. Cook celery, onion and mushrooms in oil until crisp and tender. Blend cornstarch, water, consomme and soy sauce with wire whisk. Stir into the chopped vegetables. Add meat. Cook and stir until thickened. Serve over rice.
Brown ground beef in skillet with onion; drain off all fat. Cut peppers in halves and remove seeds. Cook in boiling salt water for 5 minutes. Drain peppers. Add cracker crumbs, egg, catsup, salt and pepper to ground beef. Fill peppers with ground beef mixture, put in baking dish and add small amount of water. Bake at 375° for 30 minutes.
Make small crescents. Bake 12 minutes in 350° oven. Roll in powdered sugar. Great Christmas cookie.
Mix cream cheese and sugar, then fold in Cool Whip. spread on the cooked base. Mix together strawberry jello and boiling water and add strawberries. Let jello stand for 10 minutes or until jelled a bit and spread on top.
Mix the first 3 ingredients and press into a 9 x 13-inch pan. Bake at 375° for 8 to 10 minutes.
Place tea bags in a large container. Cover, let stand overnight, then remove tea bags gently. Combine tea with cranberry apple drink, pina colada mix, lemon or lime juice and sugar. Keep chilled. When ready to serve, pour over ice in punch bowl; add soda and garnish with fruit.
Brown beef and onion. Add tomato paste, water and spices to taste. Simmer for 10 minutes. Serve on bun.
Crust: Cut oleo into flour until well blended. Mix in chopped nuts. Pat into a 9 x 13-inch buttered pan. Bake at 400° for 15 to 20 minutes. Let cool.
Dissolve yeast in warm water and let stand for 5 minutes. Dissolve sugar and butter in warm milk. Add eggs, 2 cups of flour and yeast mixture and beat until smooth. Continue adding flour gradually, working dough until all flour is moistened. Dough should be dry and not too moist. Turn out on lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place dough in lightly greased bowl, turning to coat. Cover, and let rise until double in bulk (about 1 hour). Turn dough out on lightly floured surface, knead until smooth, and let rise again until double in size (about 1 hour).
Grind peppers and onions. Pour boiling water over them and let stand for 10 minutes. Drain and pour boiling water over again. Drain at once. Cook with vinegar, sugar and salt thoroughly for 20 minutes. Jar and seal while hot.
Use any type of 8 x 8-inch or 9 x 9-inch or even 10 x 8-inch pan or dish.
Combine all ingredients and press into a 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 1 1/2 hours. Let stand for 10 minutes before removing from pan. Serve with Mushroom Sauce (following). Yield: 8 to 10 servings.
Set the margarine out of the refrigerator to soften. Mix softened margarine in a bowl with the frosting mix and maple flavoring. Knead the mixture with hands or mixer until it is well mixed. Pinch off mixture, roll it into a small ball and roll ball in chopped nuts.
Toss bread crumbs with 1 tablespoon melted margarine; set aside. Stir together next 4 ingredients; set aside. In medium skillet, over medium-high heat, cook scallops in 2 tablespoons margarine until opaque. Remove. Drain well. Cook mushrooms and onion in 2 tablespoons margarine for 3 minutes. Add to cheese mixture with scallops. Spoon into 6 individual baking dishes or shells. Sprinkle with bread crumbs. Broil 6 inches from source of heat for 2 to 4 minutes or until browned. Makes 6 servings.
Dissolve Jell-O in hot water; cool. Add 1/2 cup juice from fruit and orange juice. Chill slightly. Fold in fruit. Turn into 13 x 9 x 2-inch pan. Prepare pie filling as directed. Cool. Whip cream and fold into pie filling. Spread over Jell-O salad. Top with grated cheese. Serves 12 to 16.
Cut meat in strips 1/2-inch wide. Brown lightly in hot butter. Add onion and cook until tender. Add whole can of mushrooms and juice, bouillon cube, 1 cup water and salt and pepper. Simmer 10 to 15 minutes. (Cook noodles separately.) Blend sour cream and flour and stir into meat mixture. Cook just until thickened. May need to add a little water. Serve over noodles.
Scald milk; add butter and crumbs; let stand until crumbs are soft. Combine all the other ingredients into this mixture. Bake on lightly greased griddle. Serves 2 to 3 people.
Brown ground beef, onion and pepper until well done. Cook pasta and drain. Drain ground beef if needed. Combine meat, sauce and pasta with 1 cup of cheese. Pour into 9 x 13-inch baking pan. Top with remaining cheese. Bake at 375° until hot and cheese is melted.
Combine biscuit mix, onion, sugar and dill in a mixing bowl. Beat egg with milk. Add to dry ingredients along with the wine and oleo. Beat dough until well blended.
In saucepan, mix cocoa, sugar, salt and water. Bring to a boil, over low heat. Boil gently 2 minutes, stirring. Add milk; heat thoroughly, but do not boil. Just before serving, beat with a hand beater until smooth and foamy. Add vanilla. Makes 9 servings.
Mix all ingredients in a large bowl in sequence listed and mix well. Put the mixture in baking pans and heat. Cook at 375° until it's golden brown and no mixture comes out on a toothpick. Cool and frost, if desired.
Heat 2 cups pear juice (add water to make 2 cups). Add jello and stir until dissolved. Cool until almost set. Put jello, pears and cheese in blender. Pour into bowl and fold in whipped cream and chill.
Boil potatoes. Cool, peel and cube. Layer potatoes, onion, sliced cheese and croutons in greased 13 x 9-inch pan. Pour milk and melted margarine over potatoes. Sprinkle bread crumbs and parsley flakes over top. Sprinkle with a little salt. Bake at 350° for 45 minutes, uncovered.
Fry bacon until crisp. Drain and crumble into pie crust. Arrange Swiss cheese over bacon. Beat eggs in bowl slightly with rotary beater; add half and half, salt and pepper. Blend together. Pour ingredients over bacon and cheese in pie crust. Bake in moderately hot 400° oven for approximately 40 minutes. Do not overbake. Remove while center still appears soft and allow to cool slightly before cutting.
Cook broccoli and drain. Add all ingredients except can of soup. Put into a casserole dish and pour can of soup over top. Bake at 350° for 30 minutes.
Mix together margarine and flour for pastry and press into 11 x 7-inch pan. Bake 12 to 15 minutes at 375°. Mix together cream cheese and 10x sugar. Spread on warm crust. Mix together pudding and milk and spread over second layer. Top with remaining Cool Whip and refrigerate for 1 hour. Cut into squares and serve.
Slice squash, onions and pepper in thin slices. Cover with salt water and soak for 15 minutes. Bring sugar, vinegar and spices to a rolling boil. Drain vegetables. After soaking, add to boiling water for 10 minutes. Pour into hot jars and seal.
Heat oven to 350°. Mix margarine, sugar, peanut butter, brown sugar, vanilla and eggs in a large bowl. Mix in flour, oats, baking soda and salt. Stir in chocolate morsels. Drop dough by rounded tablespoon about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet. Cool on wire rack. Makes about 4 dozen cookies.
Grease and flour Bundt pan or loaf pan. Bake at 350° for 1 1/2 hours or until done.
Mix flour, baking powder, salt, cinnamon and nutmeg together and coat fruit and nuts in flour. Mix sugar and butter and beat until light and fluffy. Add eggs one at a time, beating well each time. Add rum flavoring. Pour this over fruit and nuts. Mix well. Put in 10-inch pan and bake 2 3/4 to 3 hours at 275°.
Combine sugar and shortening. Add eggs and apples. Combine dry ingredients. Mix with other ingredients. Add nuts. Stir in buttermilk and vanilla. Pour into greased 10 x 6 x 3-inch loaf pan. Mix sugar and cinnamon. Sprinkle on top. Bake at 350° for 1 hour.
Make corn bread per package directions. Cool and crumble. Set aside. Combine tomatoes, green pepper, onion, pickles and bacon. Combine mayonnaise and pickle juice. Stir well and set aside.
Combine all ingredients; stir to mix well. Cover; chill. Makes 3 cups. To make Swiss Spinach Dip, add 1 1/2 cups shredded Swiss cheese.
Cook macaroni. Drain. Brown hamburger and drain. Warm spaghetti sauce. In greased 9 x 13-inch pan, place cooked macaroni; sprinkle hamburger over macaroni. Spoon spaghetti sauce over hamburger, then sprinkle Mozzarella cheese over the top. Bake at 400° for 10 to 15 minutes or until golden brown.
Cut up all the vegetables in chunk size pieces. Place in a large pot with enough water to cover; boil 10 minutes. Reduce heat and let simmer until vegetables are tender. Season with salt and pepper and hot sauce as desired. Tasty and filling, but very low in calories!
Place half of the package of Doritos in a baking dish. Brown ground beef with chili powder and garlic salt. Place ground beef mixture over chips and add chopped onion, beans and half of the Cheddar cheese. Place remaining chips over other ingredients. Layer next with Ro-Tel, cream of chicken soup mixture and the rest of the Cheddar cheese. Bake for 45 minutes at 350°.
Brown hamburger with salt and pepper to taste, possibly a little garlic powder, too. Add other spices and cook for 30 minutes or until all flavors have blended.
Heat soups, milk, onion, pimento and green pepper in saucepan over low heat. Stir in cheese until melted. Add chicken, macaroni and margarine; mix well. Spoon into buttered baking dish. Bake at 350° for 30 to 45 minutes or until bubbly. Yield: 10 servings.
Mix together lettuce, kidney beans, tomatoes, Tostados, green onion, Catalina dressing and black olives. Serve with burger (taco seasoning) and sour cream. Makes 3 to 4 servings, or double ingredients for a larger crowd. Enjoy!!
Mix altogether except cheese. Put in buttered casserole. Bake at 350° for 45 minutes until hot and cheese is lightly browned.
Beat 2 eggs; add 2 cups buttermilk, teaspoon soda, 2 cups corn meal and teaspoon salt. Bake in 9 x 9-inch pan in 450° oven for 20 to 25 minutes.
Combine all ingredients except flour. Fold in flour as needed to form a slightly firm batter. Fry on hot griddle.
Layer ingredients, starting with potatoes on bottom, then celery, onion, pepper and beef (seasoned). Top with tomatoes, chopped with juice. Bake in a large covered dish for 1 1/2 hours at 400°.
Heat oil and saute chicken, garlic and green onions for two minutes over medium heat in a large nonstick skillet or wok. Add water chestnuts and broccoli; stir-fry 5 minutes or until vegetables are crisp-tender.
Dust salami with flour. Mix rest of ingredients and saute over low heat until all mixed. Add salami. Can be done in crock-pot and served this way.