HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop cooked chicken. Cook rice according to package directions. Mix chicken, soup and sour cream. Press cooked rice into the bottom of a greased casserole dish. Pour chicken mixture on top. Sprinkle the top with cheese and black olives. Bake at 350° for 20 minutes, or until hot. Dab several more teaspoons of sour cream after removed from oven. Serves 8.
Cream together by hand. Put in a 9 x 12-inch pan. Bake at 350° for 20 minutes. Do not overcook.
Wash and remove stems from mushrooms. Chop stems. Saute stems, oil, butter, bread cubes, garlic, salt, basil, oregano and salt. Fill caps with mix. Bake 10 to 12 minutes at 350°.
Mix all ingredients together in blender for 1 minute. Grease and flour 9-inch pie pan. Bake for 45 minutes at 350°. Delicious with or without whipped cream or whipped topping. Makes own crust.
Cook ground beef and onion powder and drain. Add taco seasoning. In a large bowl mix the meat, lettuce, cheese, beans, tomatoes, Fritos and dressing. Serve immediately.
Add sugar to sifted corn meal. Make up with water and knead well. Make into round, flat cakes.
Preheat oven to 350°. Grease and flour tube or Bundt pan. Sift together dry ingredients into a large bowl. Add remaining cranberry sauce, nuts, real mayonnaise and orange rind. Mix well by hand. Stir in orange juice. Pour into prepared pan. Bake at 350° for about 1 1/4 hours or until cake tests done. Remove from pan while warm. Cool and frost with:
Bring beet juice, Kool-Aid and Sure-Jell to rolling boil for 1 minute. Add sugar and boil for 1 minute. Put in jars.
Mix everything together except pecans. Shape into a ball and roll in chopped nuts. Serves 12.
Mix all ingredients together and place in pie pan. Bake at 375° for 15 minutes. Use as a hot dip for Ritz crackers or fresh vegetables.
Spray Pam lightly in 9 x 13-inch glass baking dish or pan. Press crescent rolls into bottom of pan; sprinkle with sausage and cheese. In a separate bowl, beat eggs, milk, oregano, salt and pepper. Pour mixture into pan. Bake for 30 minutes at 325°. You can sprinkle Cajun spice or Italian seasonings over cheese before baking for spicy flavor. Makes 8 servings.
Fry sausage and remove from pan, saving 4 tablespoons fat. Saute onions and pepper; add tomatoes and seasonings and simmer 15 minutes. Add sausage. Cook elbow macaroni. Alternate layers of macaroni and sausage mixture. Bake with bread crumbs on top at 350° for 30 minutes.
Spread one side of each slice of bread with margarine and the other side with salad dressing. With the margarine side down, top four slices of bread with corned beef or cooked beef, Swiss cheese and sauerkraut. Top with remaining bread slices, dressing side down. In a large skillet, cook 2 of the sandwiches over medium-low heat for 4 to 6 minutes or until the bread toasts and the cheese melts, turning once. Repeat with remaining sandwiches. Makes 4 servings.
Brown meat, celery and onions in oil. Add rest of the ingredients and bring to a boil. Lower heat to simmer and cook for 2 hours.
Mix sugar and vinegar. Add seasoning and bring to a boil. Add cucumber, pepper and onion. Let boil 2 minutes. Pack boiling hot in jars and seal.
Heat milk, adding marshmallows; stir until smooth. Mix cracker crumbs, fruit and nuts together. Pour marshmallow mixture over other ingredients, mixing well. Pack firmly into pan lined with wax paper. (I use mini loaf pans.) Put in refrigerator and chill. When cold, peel wax paper off and wrap with plastic. Can be kept in refrigerator or frozen for later use.
Season chicken according to taste; place in Pyrex dish. Add cream of mushroom soup, together with wine and mushrooms. Bake at 350° for 1 1/4 hours. Remove chicken and place in serving dish. Pour the sauce from the Pyrex into a pan; add the sour cream. Heat on slow fire for a few minutes. Add nutmeg to suit your taste. Pour the velvety white sauce over the chicken. Serve with rice.
Let Jell-O begin to set (follow directions on Jell-O box for using fruit).	Before	adding	fruit,	nuts, celery, apples and ginger. Mix well and place into 3 cup mold; let set until firm. Serve on a bed of lettuce; cut in squares.
Saute butter and onion until onion is tender. Thaw broccoli and drain. Add to onion. Combine Jiffy mix, eggs and sour cream. Add butter mixture and stir well. Pour into greased 9-inch cake pan. Bake at 350° for 30 to 35 minutes.
Saute zucchini, eggplant and onion in oil and butter. Add fresh vegetables and rest of ingredients. Cover. Cook over low heat until tender.
Brown meat and drain off fat. Add all other ingredients; mix well. Simmer for about 1 hour (if too thick, may add tomato juice.) Better the 2nd day, if any left.
Press a roll of cookie dough in 9 x 9 pan. Next, put a layer of coconut on top of dough. Add a bag of chocolate chips, then a cup of pecans. Pour Eagle Brand milk on top of mix. Bake 30 minutes at 350°.
In a large bowl, cream 1/2 cup butter. Mix in 1/2 cup sugar. Add egg; mix well. Sift in 2 cups of flour, baking powder and salt, adding alternately with milk. Spoon into a greased shallow 9 x 9-inch pan. Distribute berries evenly over dough. Combine remaining 1/4 cup sugar and 1/3 cup flour. Add cinnamon and nutmeg. Cut remaining butter into mixture. Break into large crumbs and sprinkle over blueberries. Bake in preheated 375° oven for 50 minutes, or until done.
Mix flour, sugar, baking powder and milk. Melt 1/4 pound oleo in 9 x 13-inch baking dish. Pour batter into pan on top of oleo. Top batter with one large can of sliced peaches and bake in 325° oven until batter rises to top. After batter has risen to top, but before it is brown, sprinkle sugar-cinnamon mixture on top. Total baking time is 45 minutes to 1 hour.
In a large skillet, brown pork chops in oil. Remove chops. Saute onion and green pepper in oil. Stir in tomatoes, water, rice and seasoning. Add chops. Cover and simmer 30 minutes or until water is absorbed. Stir occasionally. Remove chops and stir 1 cup cheese in rice. Top with chops and remaining cheese.
Heat oven to 350°. Combine all ingredients; mix lightly but thoroughly. Press into an 8 x 4-inch loaf pan. Bake 1 hour or until meat is no longer pink and juices run clear. Drain; let stand 5 minutes before serving.
Use individual glass serving dishes. Alternate layers of banana and dates. Cover with cream. Serve cold.
Beat yolks in separate bowl. Beat whites until frothy. Fold together with salt and pepper to taste. Spray bottom of a 9 x 13-inch dish with Pam. Layer chiles, cheese to top of dish. Pour eggs slowly over chiles covering entirely. Bake uncovered at 350° for 1 hour. Let stand 15 minutes.
Mix 1/2 melba toast with 1/2 Tablespoon of milk. Set aside. Beat egg yolks. Add melba mixture. Add shrimp, cottage cheese, onion, celery, cayenne pepper, parsley and salt. Beat egg whites stiff and fold into shrimp mixture. Spray baking dish heavily with pam. Sprinkle top with paprika and parsley flakes. Bake 1 hour or more until set. This is a single serving recipe.
Trim a thin slice from both ends of unpeeled lemon; cut in half lengthwise. With a shallow V shaped cut, remove white center core. Cut halves in small chunks. In electric blender, puree lemon chunks with water. Add shortening and egg; blend until smooth. In large bowl, combine cake mix and lemon mixture; mix well. Drop batter from teaspoon on lightly greased cookie sheets. Bake at 350° for 13 to 15 minutes. Makes about 5 dozen cookies.
Mix dry Jell-O in Cool Whip. Add the other ingredients. Let set in refrigerator for 2 hours. Serve on lettuce.
Mix cream cheese, gradually adding sugar a little at a time. Fold in Cool Whip. Pour in pie shells. Add pie filling on top of mixture (any pie filling will do).
Mix all ingredients, except pecans, in saucepan and boil for 15 minutes. Then begin testing for drop-ball test in cool water. After soft ball stage, remove from heat for about 10 minutes or until it starts to granulate; then pour onto a buttered surface or aluminum foil in praline size rounds, and add pecans at once. Let cool.
Beat first 10 ingredients together. Stir in remaining. Bake at 350° for 45 minutes in 2 greased 9-inch pans. Cool. Frost with whipped cream.
Mix all ingredients, except cheese. Put between hamburger buns. Top with cheese slices and wrap in foil. Put in oven for 25 minutes at 350°. May be prepared ahead of time.
Melt margarine, blend by hand cocoa and vanilla. Stir in sugar, eggs (one at a time) and milk. Pour into 2 unbaked (9-inch) pie shells. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 20 to 30 minutes more. Do not cook real firm, just until center feels like jello.
Slice wieners, onions and peppers. Lightly brown wieners in hot oil in skillet. Remove to bowl. In same skillet, cook remaining ingredients until tender, stirring often. Add wieners and heat thoroughly.
Cook macaroni until tender; drain and cool to lukewarm. Cook until thick, sugar, flour, vinegar and water. Add mayonnaise and mustard; beat and pour over macaroni. Add hard-boiled eggs, onion, celery, carrots or whatever you like.
Cook noodles and place in casserole. Brown meat and drain off fat. Add onion and green pepper; cook until vegetables are just limp. Add soups, sour cream and corn; mix well. cook until bubbling, then pour over noodles. Bake 30 minutes at 350°, uncovered. Grated cheese may be added as topping.
Warm milk and water on stove; add flour, sugar, salt, vanilla extract and eggs into large bowl with warmed milk and water. Batter should be very thin consistency. Cover 6-inch skillet with Pam or oil. Drip enough batter onto thinly covered surface and fry over medium heat. Turn over once until brown on both sides.
In a blender, combine raspberries or strawberries, peaches, lemonade and bananas (thaw first if frozen) with 1/2 cup cold water. Cover and blend until smooth. Sieve mixture and discard seeds. Stir in 2 cups cold water. Serve immediately or chill and stir before serving. Makes 8 servings (6 oz. each).
Sift together sugar, cocoa and salt. Stir in milk and vanilla. Pour into microwave-safe bowl. Cut up stick of butter on top; microwave for 2 minutes. Stir. Add nuts if you prefer. Pour into a buttered square dish. Refrigerate for 1 hour, then cut into squares.
Cream butter and sugar until light and fluffy. Beat 1 egg at a time in mixture adding flour and sour cream alternately starting with flour and ending with flour. Add vanilla and almond extract. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Cook broccoli until tender but firm (either on stove or in microwave). Put cooked broccoli in casserole. Add soup, milk, bread crumbs or croutons and mix well. Rip or cut up the cheese slices and arrange on top. Put in oven at 350° and heat until bubbly.
Boil evaporated milk and sugar in saucepan for 8 minutes, stirring constantly. Pour over remaining ingredients. Beat until thick. Pour into buttered pan. Allow to cool completely and cut into pieces.
Cook chicken and debone. Cook macaroni; drain. Cut cooked chicken in small pieces. Make gravy with broth. Mix in cheese; mix all together. Then put bread crumbs on top. Bake at 350° until bubbles and hot. Serves 20.
Mix all ingredients. Bake 40 minutes at 350°. (Can add more macaroni/cracker crumbs, if desired.)
Beat the cream cheese and sugar in a large bowl with electric mixer on medium speed until creamy. Blend in sour cream and vanilla. Add eggs, one at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Spoon evenly into foil cup-lined medium muffin pan. Bake at 350° for 30 to 35 minutes or until set. Cool completely. Refrigerate several minutes or until chilled.
Preheat oven to 425°. Put all ingredients in a bowl. Stir vigorously until mix leaves side of bowl. Press dough in bowl and make a ball. Knead 10 times to make smooth. On lightly floured surface, roll out to a 13-inch circle. Place on pizza pan. Turn up edge 1/2-inch and pinch. Brush dough with 1 tablespoon salad oil, then put on topping in order given.
Brown ground beef with the chopped onion. Drain off excess fat. In crock-pot mix ground beef, pork and beans, kidney beans, butter beans and bacon bits. Mix in ketchup, mustard and brown sugar (vary amounts to suit personal taste). Cook in crock-pot until hot.
In a small bowl, thoroughly combine onion recipe soup mix, apricot preserves and water; set aside. In a foil-lined broiler pan, arrange chicken breasts and peppers; top with soup mixture. Broil 7 inches from heat 10 minutes or until chicken is done, turning once. Serve over hot rice.
Gradually add the mayonnaise to the cream cheese until smooth. Add dash of salt and the lemon juice. Add the chopped walnuts, maraschino cherries, crushed pineapple and bananas. Fold in the Dream Whip that has been made by directions on package. Freeze in a 2-quart oblong Pyrex dish. This keeps in freezer for a long time.
Cook noodles according to directions. Add cheese to noodles. Mix with spaghetti sauce and bake at 400° for 20 minutes.
Sprinkle dry Jell-O over pineapple; mix well. Add cottage cheese. Mix well. Add Cool Whip. Mix well. That's it!
Cut kielbasa or sausage into bits less than one-inch long. Chop onions, slice mushrooms and cut potatoes into chunks. Put all into large pot. Add two cans mushroom soup and 1/2 can of water or beer. Stir and cook for 1 1/2 hours at 350°. Add green beans and cook an additional 1/2 hour.
Cook the vermicelli according to package directions, omitting salt. Drain and set aside. Drain artichoke hearts, reserving 1/4 cup marinade. Chop artichoke hearts. Combine vermicelli, artichoke hearts, tomatoes, mushrooms, nuts and parsley. Mix well and set aside. Combine reserved marinade, oil, vinegar, garlic, salt, basil and pepper in a jar. Cover tightly and shake vigorously. Pour over vermicelli mixture; toss gently. Cover and chill thoroughly. Makes 6 servings.
Dissolve ingredients in 2 cups hot water and stir until clear. Add 2 cups cold water. Pour in holders or plastic cups and freeze.
Mix in skillet and pour into buttered baking dish. Top with corn flakes. Bake 1/2 hour at 350°.
Mix Jell-O and water together and 1 cup pineapple juice. Add pineapple and cherry pie filling. Mix together. Pour into 13 x 9 baking dish. Refrigerate overnight. Mix pudding and milk together. Mix pudding and Cool Whip together; pour onto Jell-O. Refrigerate.
Preheat oven to 350°. Combine graham cracker crumbs, sugar, cocoa and butter; press firmly on bottom of 13 x 9-inch baking pan. Bake for 10 minutes.
Pour boiling water over oats; cover and set aside. In mixing bowl, gradually add sugar to batter, creaming well. Beat in vanilla and eggs. Add oat mixture to egg mixture; mix well. Sift together remaining ingredients and stir until well blended. Pour batter into greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Frost with Lazy Daisy Frosting.
Blend Milk and Egg. Combine Flour and seasonings until well mixed and put into a sealable container. Place some of the flour mixture on a plate. Roll the Chicken pieces into the four mixture until evenly coated. Then roll into egg mixture. Roll a second time into the flour mixture. Deep fry in a cooker at 365 for 15 to 18 minutes. Drain on a paper towel.
Mix brown sugar, eggs, shortening and molasses well. Add flour, salt, cinnamon, sugar, cloves and baking soda to creamed mixture. Chill! Form into balls and roll in sugar. Bake in a 375° oven for 8 to 10 minutes on ungreased cookie sheet. Makes 5 dozen.
Place catfish on piece of foil about 4 inches longer than fish. Melt margarine and add the lemon juice, pepper, carrots, celery, onion and parsley. Pour mixture over fish dividing evenly. Top fish with lemon slices. Bring edges of foil together and fold over several times. Twist on the end to form a tail. Tuck other end under to form a point. Place on cookie sheet. Bake at 350° for 30 minutes or until fish flakes easily. Yields 4 servings with 170 calories and 7 grams of fat.
Mix jello in boiling water. Add all other ingredients and mix until lumps dissolve. Pour in crust and chill.
Cook hamburger and onion; drain off all the fat. Line a glass pie pan with the biscuits; pour the hamburger mixture over biscuits. Pour the cheese in the beaten egg. Stir and sprinkle all over pie. Bake at 400° for 10 minutes or until biscuits are done and cheese is melted.
Drain pineapple, reserving 1/2 cup juice (discard remaining juice or save for another use). Set the juice and pineapple aside. In a bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs. In a nonstick skillet, brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 7 minutes. Meanwhile, combine sugar and cornstarch in a bowl. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Separate biscuit dough into 10 biscuits. Place each in an ungreased muffin cup. Press dough to cover sides and bottom, forming 1/4 inch rim. Spoon about 1 tablespoon of cheese, then cereal into each cup and dot with butter. Combine chicken, soup and broccoli. Spoon about 1/3 cup over cereal. Sprinkle with nuts. Bake at 375° for 20 to 25 minutes. Serve with cheese sauce, if desired. Can make ahead and refrigerate up to 2 hours.
Cook fruit sweetened to taste. Use 1/3 stick margarine in fruit. Pour fruit in dish. Mix ingredients. Crumble or drop on top of fruit until covered. Bake at 350° for 30 minutes or until brown.
Melt together brown sugar and margarine. Pour glaze in bottom of 9 x 13-inch pan. Arrange small pineapple slices next in the bottom of the pan. Place maraschino cherry half in each center of pineapple. Prepare cake mix according to package directions. Pour cake over pineapple glaze. Bake at 375° for 30 minutes. Check. Turn pan upside-down on cookie sheet. If pineapple sticks to pan when turned upside-down, lay back on cake where they should be.
Put raw hamburg into a 2-quart casserole; sprinkle with soup mix. Then spread the celery soup over all. Layer Tater Tots close together evenly on top. Bake 1 hour in 350° oven.
Brown meat in oil. When meat is no longer pink, drain off fat. Add onions, celery and soups. Rinse each can with hot water about half full; add to meat mixture. Simmer for a few minutes. Stir in rice, soy sauce and pepper. Turn into a large greased casserole. Cover and bake 30 minutes. Remove cover and bake 30 minutes more. Cover with noodles and continue to bake for 15 minutes longer. Serves 6.
Dissolve Jell-O and cinnamon candy in hot, hot water. Add applesauce and cold water. Pour into a mold and let set. Unmold and serve.
Make jello by box directions. Pour into a 9 x 13-inch pan. Drain pineapple, save juice for topping. Add pineapple to jello; add bananas and cherries and nuts, if desired. Put a layer of marshmallows over this. While jello is setting, make the topping.
Dissolve gelatin in boiling water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill until partially set. Pour half gelatin mixture into a 6 1/2 cup ring mold. Chill until almost firm. Let remaining mixture set at room temperature. Spread the sour cream evenly over the almost set gelatin in the mold. Gently spoon the remaining gelatin mixture on top of sour cream layer. Chill until firm. Unmold onto serving plate. Serves 12.
Cut off tops of green peppers; remove seeds and membrane. Precook green pepper shells in boiling salted water about 5 minutes; drain. Sprinkle inside of shells generously with salt.
Brown hamburger and onion together; place in bottom of casserole. Layer potatoes and carrots on top. Pour the green peas (drained) over top, then pour the crushed tomatoes over, juice and all. Cover; bake in a 350° oven for 1 hour.
Mix together the brown sugar, vanilla, oil, eggs, soda, flour, salt and warm coffee. Spread in a 9 x 13-inch pan. Sprinkle with chocolate bits, butterscotch bits, coconut and walnuts. Bake at 350° for 35 to 45 minutes.
In skillet, melt butter or margarine; saute onion and garlic. Line bottom of greased, 2 qt. shallow baking dish with 3 rows saltine crackers; each row has 6 crackers slightly overlapping. Sprinkle with half cheddar, mozzarella and onion. Top with half zucchini and 1 Tbsp. parmesan Repeat similar layers. Arrange tomatoes around edge; place 4 crackers in overlapping line down center. Combine skim milk, eggs, basil and oregano. Add to casserole; sprinkle with remaining parmesan. Bake at 350° for 40 minutes. Makes 6 servings.
Mix all together and spread on split English muffins. Bake at 350° for 10 minutes.
Pour boiling water over first 3 ingredients and let stand for 10 minutes and drain. Add remaining ingredients. Mix all together and boil for 10 minutes. Put into clean steamed jars and seal. The longer it is in the jar the better it tastes.
Boil 2 cups water; stir in peach jello until dissolved. Add remaining ingredients, except ginger ale. Freeze. When ready to serve, add ginger ale.
Mix until sugar is dissolved. At the last minute, add 1 Seven-Up. Serves 16.
Combine shortening, salt, sugar and dry milk; add boiling water and stir until shortening melts. Cool. Dissolve yeast in warm water, stir into cooled first mixture. Stir in eggs, beaten to a froth. Stir in about 1 cup flour and blend thoroughly. Add remaining flour and beat vigorously until batter is smooth. Cover and let rise until doubled in size, about 1 hour. Beat again. Fill greased muffin pans almost 2/3 full. Let rise until doubled in size, about 50 minutes. Bake at 375° for 20 to 25 minutes until done. Makes 2 dozen. Will keep a week to 10 days refrigerated.
Mix apples and sugar; let stand 1/2 hour. Beat eggs, salt, oil and vanilla. Mix flour, cinnamon and baking soda. Add apple-sugar mix alternately with flour mix to egg mix. Add nuts. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 1 hour. Serve with whipped cream.
In a small mixing bowl, stir together the olive oil and basil. Split the French bread lengthwise. Brush the cut surface of the top half with the olive oil mixture. On the bottom half of the French bread, layer the turkey slices and mozzarella cheese. Wrap sandwich in foil and bake in a 350 degree oven for 18 to 20 minutes or until heated through. Top sandwiches with pickles, tomatoes and lettuce. Cut large French bread loaf into slices and serve.
Combine all ingredients thoroughly. Store in tightly covered container. For each serving, combine 3/4 cup hot water and 1/4 cup hot chocolate mix. Stir. Top with marshmallow, if desired. Makes 15 cups chocolate mix.
Mix jello, cinnamon, cranberry juice and water until dissolved. Chill until slightly thickened. Fold in remaining ingredients. Pour in mold. Chill.
Place bite size lettuce in dish. Mix all other ingredients and place on lettuce bed. Garnish with tomato wedges and grated cheese.
Combine first 5 ingredients and mix thoroughly. Sprinkle cheese over top. Bake 1 hour at 350°. Makes 6 to 8 servings.
Preheat oven to 350°. For crust, combine flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan. Bake for 20 minutes.
Combine. Pour in tin. Sprinkle each muffin with brown sugar or cinnamon. Bake at 425° for 20 minutes.
Bring sugar, cocoa and milk to boil and boil for four minutes. Add oleo and rest of ingredients. Drop on wax paper.
Mix all ingredients together and cook for 1 1/2 hours on a very low flame.
Heat oven to 350°. Beat eggs, sugars, Miracle Whip and vanilla at medium speed with electric mixer. Add flour and baking soda; set aside 1 cup of batter. Spread remaining batter into greased 13 x 9-inch pan. Bake 12 to 15 minutes or until lightly browned. Cool 10 minutes. Melt caramels with milk in heavy saucepan over low heat, stirring frequently until smooth. Top crust with caramel mixture. Sprinkle with chocolate chips and pecans. Spoon reserved batter over pecans; bake 12 to 15 minutes more, or until brown. Cool. Cut into squares.