HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put 4 slices cubed bread on bottom of a greased 9 x 13-inch Pyrex dish. Add chicken mixture. Top with 4 slices of cubed bread. Mix eggs and half and half cream. Pour over casserole. Let stand, covered in refrigerator, overnight. Next day, spread soup over mixture. Top with grated Cheddar cheese. Bake at 350° for 1 hour. Serve immediately. Serves 10.
Break eggs into a bowl, but do not beat. Add other ingredients and mix well. Pour into unbaked pie shell and bake in preheated oven at 350° for 30 minutes.
Beat egg whites with vanilla and salt until barely stiff, adding sugar gradually. Beat another 30 seconds. Spread on rice pudding. Brown at 325°.
Potatoes, onions, celery and carrots, depending upon required portion size, cook in chicken broth. Add broccoli when potatoes are just done and simmer about 5 minutes. Stir in 1/4 pound Velveeta cheese until melted. Add 2 tablespoons Worcestershire sauce, 1 can evaporated milk and 1 can chicken soup; heat through and serve.
Press ground round evenly over bottom of buttered 13 x 9-inch pan. Season with salt and pepper. Sprinkle onion over meat. Sprinkle frozen French fries evenly over onion. Mix chicken and mushroom soups together; add 3/4 cup water. Pour carefully over meat and potato mixture. Bake at 325° for 1 hour and 30 minutes.
1. Combine caramels and 1/4 c. evaporated milk in small saucepan. Cook over low heat stirring occasionally until smooth. Set aside. 2. In a bowl combine cake mix, butter, egg, and remaining milk. Spoon half of mixture into greased 13 x 9 x 2 pan spreading evenly. 3. Bake at 350° for 6 minutes. Remove from oven; sprinkle with chocolate morsels and pecans. 4. Spoon caramel mixture on top. Carefully spoon remaining cake mixture over caramel layer. 5. Bake at 350° for 20-25 minutes. Cool on wire rack and cut into bars. Yields about 3 dozen.
Combine all ingredients in a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Place dish on platter that will fit in your oven. Cook at 100% for 10 minutes. Uncover and cook for 10 minutes longer. If any liquid bubbles out, scrape off and put back in bowl. Remove from oven, divide jam among sterilized jars. Seal with 1/8-inch melted paraffin. I freeze the jam and don't use paraffin. Makes 4 cups.
Combine first 3 ingredients well with mixer. Spoon into pie shell and refrigerate for 2 to 3 hours.
Place rolls on cookie sheet and press seams together. Bake at 350 degrees for 15 minutes. Mix cream cheese, mayo and dressing; spread over cooled crust. Add chopped veggies and cheese. Cut into squares.
Melt butter in cobbler dish. In a bowl, combine flour, sugar, baking powder, salt and milk. Pour into butter. Do not stir. Combine fruit and 1/2 cup sugar. Pour into middle of batter. Do not stir. Bake 1 hour at 350°. Serves 6 to 8.
Place rice, salt and pepper in small heavy pan with tight fitting lid. Add 2 cups water; bring to a boil. Cover, then simmer for 20 minutes without lifting lid. Put cooked rice in mixing bowl; add oil, vinegar and mustard. Toss with a fork to mix well. Gently fold in cooked vegetables. You will need 2 cups total so use your choice of green peas, carrots, corn and green beans. Add the diced green pepper and cucumber. Lightly oil a pretty mold; do not use olive oil for this. Pack rice mixture into mold and refrigerate until thoroughly chilled. Unmold just before serving. Yield: 8 servings. Carbohydrate 20 g, protein 1 g, fat 7 g, calories 149.
Rinse potatoes in water; drain well. Layer in a casserole dish, potatoes, onion and ham. Melt butter; add flour and milk. Cook until smooth and slightly thickened. Pour over potatoes. Bake at 350° for 1 hour.
Place pear halve on lettuce leaf. Cream together cream cheese and sugar. Spoon into pear halves and top with a cherry.
Mix coconut and sour cream together. Set in refrigerator overnight. Mix cake mix by directions on box. Put vanilla pudding in batter. Cook as directed on cake mix box. Put coconut between layers and on top.
Sift flour and first 5 ingredients. Beat eggs in sugar. Stir in pumpkin and lemon juice. Spread in greased and floured cookie sheet. Sprinkle with nuts. Bake at 375° for 15 minutes. Loosen edges and turn onto waxed paper or towel. Sprinkle with powdered sugar and roll. Chill until cool. Unroll and spread with filling and roll again.
Pour into greased oblong baking pan. Bake for about 30 minutes at 350°.
Whip together eggs, Wesson oil and sugar, then mix in buttermilk, salt, flour, prunes, cloves, vanilla, nutmeg, allspice and cinnamon. Combine with oil mixture and bake in tube pan at 300° for 45 minutes. This is great for Christmas. It seems the longer is sits, the moister it gets.
Mix all ingredients together. Roll into small balls and bake at 400° for approximately 20 minutes on cookie sheet.
Cream butter and sugar. Add remaining ingredients. Mix well and chill 2 hours. Roll into balls. Bake at 325° for 20 minutes. Let cookies cool and roll into powdered sugar.
Mix egg, milk, flour, salt and baking powder together. Don't overmix batter; may be lumpy. Grate 5 or 6 medium peeled potatoes into batter. Cook on lightly greased hot griddle.
Cook the macaroni; drain. Mix seasoning mix with meat, tomato paste, tomato sauce and 1 1/4 cups water. Preheat oven to 350°. In a 2 1/2-quart casserole, layer 1/2 macaroni, 1/2 cottage cheese and 1/2 the meat sauce; repeat. Top with Cheddar cheese. Bake, uncovered, 40 to 50 minutes or until bubbling. Makes 6 servings.
In a small saucepan, combine sugar, onion, mustard, celery seed and vinegar; bring to a boil. Stir in corn. Reduce heat and simmer 10 minutes. Place in a nonmetal bowl; cool. Cover. Refrigerate 8 to 10 hours.
Remove sausage from casing. Brown hamburger and sausage; drain grease. Fry peppers, onion and garlic until peppers soften and onions are clear. Combine these ingredients along with kitchen ready tomatoes in a large pot. Add Tabasco sauce and pepper to taste. Simmer over low heat, covered, for about 2 to 2 1/2 hours. Serve on torpedo rolls.
Simmer potatoes in 1 cup water for 10 minutes or until tender; drain. Mix bacon, onions, soup and sour cream in 3-quart boiler. Add potatoes. Mix well and heat over medium-low heat. When ready to serve, crumble some of the bacon on top of soup.
Butter and flour 9 inch tube pan. Sift together flour and baking soda. Combine eggs, mince meat, condensed milk, fruits and nuts. Fold in dry ingredients. Pour into pan. Bake slow at 300° oven for 2 hours. Until center springs back when lightly touched with fingers and top is golden. Cool slightly and turn out of pan.
Mix dry ingredients. Add buttermilk, egg and melted fat. Bake 45 minutes in loaf pan which has been greased and sprinkled well with meal. Pan size for one loaf: 9 x 5 x 2 3/4-inches or 10 1/4 x 3 5/8 x 2 5/8-inches; 2 small loaves: 7 3/8 x 3 5/8 x 2 1/4-inches.
Mix together in a greased 9 x 13-inch pan. Should be at room temperature before baking. Bake at 350° for 1 hour.
Place pineapple in bottom of 9 x 13-inch casserole dish. Spoon pie filling over pineapple. Cover with dry cake mix. Place pecans on top of mix evenly. Bake in oven at 350° for 1 hour.
Mix sugar, Karo and water. Boil until syrup forms a soft ball. Add peanuts and cook until golden in color (hard ball in cold water). Add butter and soda. Pour into greased pan. Break into pieces when hard.
Mix 1 cup sugar, flour, milk and egg yolks; cook on medium heat until thick. Then add coconut, margarine and vanilla. Cook 2 more minutes, stirring constantly. Let cool, then pour in baked pie shell. Beat egg whites until stiff. Add 5 teaspoons sugar. Spread on top of pie and sprinkle with coconut. Brown.
Combine cold water with Awake and cranberry juice cocktail. Stir and chill. Just before serving, add chilled ginger ale and ice cubes. Makes 7 quarts punch.
Boil squash and onion in salted water until tender. Drain well and mash. Add other ingredients. Top with additional cracker crumbs. Bake at 350° for 30 minutes.
Brown chicken in oil in 12-inch skillet until golden. Sprinkle with salt and pepper. Remove from skillet. Cook and stir in onions, green pepper, garlic and rice in skillet until oil is absorbed. Stir in sauce and chicken broth. Arrange chicken pieces over rice. Bring to boil. Cover and simmer 40 minutes.
Drain mandarin oranges. Mix pudding with all fruit. Add coconut and oranges. Mix well. Chill for 1 hour before serving.
Melt in microwave the margarine and cream cheese. Drain and save juice of shrimp. Add drained shrimp to cream cheese. Add chives and 6 tablespoons of juice. Mix well. Sprinkle with paprika. Serve with crackers.
Mix jello and boiling water. Stir until jello melts. Add all other ingredients. Pour into mold and let set 24 hours for flavors to mix.
Cut chicken into bite size pieces and saute in skillet using Pam, until brown. To Dutch oven add juice from 20 oz. can of pineapple chunks, brown sugar, water, soy sauce, vinegar and ginger. Heat through and thicken sauce with 3 Tbsp. cornstarch in 1/4 c. of water. Cut green pepper into bite size chunks and add to sauce along with chicken and pineapple chunks. Simmer until heated through and green pepper is tender. Serve over rice.
Heat oven to 350°. Brown meat and drain. Add green pepper and onion. Cook until tender. Stir in tomatoes, tomato sauce, water and seasonings. In a 2-quart casserole dish, layer half the noodles, half the meat sauce and half the Velveeta cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake 30 minutes.
Position rack in center of oven and preheat to 400°. Line 10 muffin cups with muffin papers.
Preheat oven to 375°. Combine corn, soup, milk, celery, 2/3 cup French fried onions, cheese and bacon bits in large bowl. Spoon mixture into 2-quart square baking dish. Cover; bake 30 minutes or until hot and bubbly. Stir; sprinkle with remaining 2/3 cup French fried onions. Bake, uncovered, 3 minutes or until fried onions are golden.	Makes 4 to 6 servings.
Preheat oven to 325°. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Select beans from: Northern, pinto, lima (large or small), black-eyed, garbanzo, small white, kidney (red or white), pink, red, black, and navy.
Mix pineapple and jello. Boil 3 minutes. Cool. Mix with cottage cheese and Cool Whip. Chill.
Saute mushrooms and green pepper in butter. Blend in flour and seasonings. Cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat. Slowly stir in broth and cream. Bring to boil over low heat, stirring constantly. Boil for 1 minute. Add chicken and pimento; continue cooking until meat is heated through. Serve over noodles.
Fry bacon until crisp. Let cool. Chop broccoli and cauliflower into bite-size pieces. Add chopped onion. Mix Miracle Whip, vinegar and sugar; add to mixture. Stir together and add cheese and bacon. If more dressing is desired, make another batch.
Combine first 4 ingredients in medium bowl. Let stand at room temperature 1 to 2 hours, stirring occasionally. Fluff Ricotta with fork; thin to creamy consistency with milk. Season with pepper and nutmeg. Mix in Fontina and Mozzarella. Let stand at room temperature while cooking pasta.
In small bowl, stir flour, baking powder, baking soda and salt. Beat margarine and peanut butter until smooth. Blend in sugar, then add eggs and vanilla. Add flour mixture and blend well. Dough may need refrigeration to easily shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten with fork (dip fork in sugar if you choose). Bake at 350° for 12 minutes or until lightly browned. Makes 6 dozen.
Cream shortening with 1 cup sugar until light and fluffy. Add egg and molasses; mix well. In separate bowl combine flour, soda, cinnamon, salt, ginger and cloves. Add about 1/4 of dry mixture at a time to creamed mixture. Mix until smooth after each addition. Chill 1 hour. Roll dough into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 325° for 10 minutes.
Cut eggs in two. Take out yolks. Mix yolks, salt, pepper, mayonnaise and mustard. Add cheese; mix well and stuff whites. Sprinkle with paprika to give that holiday look!
In a large bowl, combine flour and sugar. In heavy saucepan, combine margarine, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add buttermilk, eggs, soda and vanilla; mix well. Pour into a well buttered 17 1/2 x 11-inch pan. Bake at 400° for 20 minutes or until done. While brownies bake, prepare frosting.
Mix wine, olive oil and salad dressing mix. Heat 1/4 cup of the dressing mixture in a large skillet on medium heat. Add chicken; cook 8 minutes or until cooked through and browned on both sides. Add remaining dressing mixture, onions and almonds. Cook 4 minutes, stirring constantly. Serve hot over cooked pasta. Makes 4 servings.
Combine cornstarch, sugar and water. Add washed blueberries and butter. Cook and stir over medium heat until mixture is thickened and clear. Cool slightly. Fill tart shells with blueberry mixture and top with whipped cream, if desired. Makes 6 servings.
Mix the cornstarch and water to thicken. Garnish with diced ham and parsley.
Blend salt and pepper with flour. Dip cutlets in flour and brown in olive oil in a large skillet. Remove meat; add onions, garlic, mustard, wine, tomatoes and bouillon cube to skillet. Mix well and heat. Return meat to skillet and simmer for 20 minutes. Add mushrooms and parsley and continue to cook 10 to 15 minutes. Remove meat to a warm platter. Add cream to the skillet, mix well and heat until smooth. Pour sauce over meat and serve. Serves 6.
In a mixing bowl, combine all ingredients, except oil, and knead until smooth. Rub 1 tablespoon oil or shortening over dough; cover and let rest for about 30 minutes.
Chop onion, red or green peppers, peel and chop tomatoes and slice the okra. Heat oil and butter in heavy nonstick skillet. Add onion and pepper. Cook over medium heat until onion is soft but not brown. Add tomatoes and okra. Stir well. Add salt and pepper to taste. Cover and simmer 15 to 20 minutes or until okra is tender.
Mix cukes, onions, peppers, garlic and salt well. Cover with ice; let set 3 hours. Drain. Add remaining ingredients; just barely bring to a boil. Put in clean jars and seal.
Mix and sift flour, salt and baking powder. Cut in the butter, using pastry blender. Add milk slowly, tossing the mixture together lightly. Use only enough milk to hold ingredients together. Roll as for pie crust. Cover top of meat mixture. Bake required time.
Grease 10 x 10 x 1 1/2-inch baking dish. Mix Bisquick, water and beans; spread in dish. Layer remaining ingredients over bean mixture. Bake 30 minutes at 400°. Serve with sour cream.
Section grapefruit and 2 oranges. Slice remaining peeled orange crosswise, 1/4-inch thick. Combine grapefruit, oranges and strawberries. Sprinkle with sugar, if desired. Turn into serving bowl and sprinkle with coconut. Yield: 8 servings.
Combine eggs, oil, sugar and vanilla. Mix well. Combine dry ingredients. Add to oil mixture, mixing well. Stir in grated zucchini. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 55 to 60 minutes. Allow to cool 10 minutes before removing from pan. Serve as is or spoon glaze of powdered sugar over cake.
Place half of crushed Doritos in bottom of a 9 x 13-inch casserole dish. Mix soups and Ro-Tel tomatoes. Layer Doritos, chicken, onion and half of grated cheese. Repeat layers and pour soup mixture over layers. Top with remaining cheese and bake at 350° for 35 minutes or until bubbly.
Beat together the sugar, corn syrup, salt, flour and eggs. Add the vanilla, margarine and pecan halves. Pour into unbaked shell. Turn rounded side of pecans up. Bake in slow oven at 300° for 1 hour. Cool before cutting. Serve with ice cream or whipped cream, if desired.
Spray 9 x 5 x 3-inch loaf pan with nonstick cooking spray; set aside. On paper plate or sheet of wax paper combine dry ingredients; set aside. Preheat oven to 350°. In medium bowl, using a wire whisk or fork, combine remaining ingredients, beating until egg is blended (peanut butter and margarine will be lumpy). Stir in dry ingredients, stirring just until moistened. Pour into sprayed pan and bake for 45 to 50 minutes (until loaf is golden and a cake tester, inserted in center, comes out dry). Set loaf in pan on wire rack for 5 minutes to cool slightly, then invert onto rack for 5 minutes to cool slightly, then invert onto rack. Remove pan and let cool completely. To serve, cut into 12 equal slices.
Combine all the ingredients until smooth. Place some finely chopped nuts on the wax paper and roll the cheese mixture in it. This will make one large roll or three small ones. Chill until firm.
Cook and drain noodles. Combine all ingredients and top with 3/4 cup of the grated cheese (put remaining cup in mixture). Cook in 350° oven for about 40 minutes.
Remove skin and bones from salmon; mash fine. Add salt, pepper, paprika, lemon juice, beaten egg yolks, cracker crumbs and hot milk. Fold in egg whites, which have been beaten stiff. Pour into well-greased pan. Bake at 350° for 1 hour. Serves 4 to 5.
Preheat oven to 350°. Combine apples and sugar in a mixing bowl. Blend oil, vanilla and egg whites with apples and sugar. Combine the dry ingredients and mix in well. Stir in raisins and lemon rind. Pour into 8-inch square cake pan. Bake 35 to 40 minutes in a lightly greased pan until toothpick comes out dry.
Cook potatoes in their skins. Cool. Peel and shred coarsely. Over low heat, combine cheese and 1/4 cup butter, stirring occasionally until almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Fold in potatoes and turn into a greased 2-quart casserole. Dot with 2 tablespoons butter and bake at 350` for 25 minutes or until heated through. Serves 6 to 8.
In a large saucepan, brown meat and onion in oil over high heat. Drain off excess fat. Add garlic, cinnamon, cumin and cloves. Stir and cook 1 minute. Add remaining ingredients and simmer, uncovered, 30 minutes. Makes 6 servings.
Grease an angel food cake pan with shortening. Put nuts and raisins in bottom of pan. Cut dough lengthwise in half. Cut each half into 6 pieces. Arrange in pan, then sprinkle with butterscotch pudding and cinnamon. In saucepan, mix the melted butter, sugar and brown sugar. Bring to a boil. Remove from heat and pour over dough. Cover pan with a cloth and let rise overnight (about 8 hours). Bake at 350° for 30 minutes. Remove from oven and let set 2 to 3 minutes. Invert pan on plate and serve. Preparation time: 20 minutes.
Flatten rolls in jellyroll pan. Bake at 350° for 7 minutes. Cool. Spread with mixture of cream cheese, mayonnaise and Ranch dressing. Top with chopped and/or grated vegetables. Refrigerate until served.
Remove casings from sausage. Combine ground beef and sausage in a bowl. Add red onion, garlic, egg and tomato paste. Combine to blend well. Add wine or broth and bread crumbs and mix thoroughly. Shape meat mixture into a loaf. Place in a loaf pan. Sprinkle with rosemary. Bake at 350° for about 1 hour or until meat loaf tests done. Garnish with pepper rings.
Dissolve gelatin in boiling water. Add the pear juice, salt and vinegar. Pour 1/2 inch of gelatin into a mold; chill until firm. Chill remaining gelatin until syrupy. Place gelatin bowl into a bowl of crushed ice and whip until thick. Beat cream cheese with ginger; fold in the whipped gelatin and fold in the pears. Pour over the firm first layer of gelatin. Chill until firmly set. Serves 8 to 10.
Mix together first 4 ingredients. Put 1/2 mixture in 9 x 13-inch pan. Spread pie filling on top of mixture. Put other half of mixture on top of pie filling. Bake 30 to 40 minutes until bubbly and slightly brown.
Mix ingredients; pour into graham cracker crusts. Allow to congeal in refrigerator. Makes 2 pies.
Mix all together in order listed. Beat by hand. It won't be smooth. Pour on hot griddle and serve with syrup.
Make paste from cocoa and food coloring; set aside. Cream shortening and sugar. Add eggs and milk, then add food coloring and cocoa mixture. Beat well. Add flour and vanilla alternately with buttermilk. Mix soda and vinegar last. Add this to mixture. Beat lightly after adding this. Makes 3 layers. Cook at 350° for 30 minutes or until toothpick comes out clean when inserted.
Preheat oven to 300°. Spray 9 x 11-inch glass dish with no-fat spray. Mix cake mix, 1/4 cup Egg Beaters, Butter Buds and vanilla. Spread in pan.
Cook carrots 15 to 20 minutes. Drain. Mix together soup, vinegar, oil, sugar, mustard, salt and pepper; heat until sugar melts. (I add pepper and onions to sauce to soften and enhance flavor.) When no sugar granules are left, pour over carrots and place in fridge. Keeps great and may be served hot or cold.
Mix peanut butter and confectioners sugar and crumble together. Cook next four ingredients until thick and then add margarine and vanilla. Add powdered sugar and peanut butter mixture to the saucepan and stir until the mixture is dissolved. Pour in pie shell. Beat egg whites until stiff and sweeten. Pour egg white mixture over pie and cook 10 minutes at 350° or until golden brown.
Mix cornflakes, garlic salt, paprika and pepper. Remove skin and dip pieces in oleo or buttermilk. Roll chicken in crumbs and place untouching in foil lined cookie sheet or shallow pan. Bake 1 hour at 350°.
In a large bowl, mix together sausage, ground beef, eggs, onion, garlic, bread crumbs, parsley, wine, basil, thyme, oregano and salt. Put mixture on a piece of parchment paper, pressing out to about 3/4-inch thick, forming a rectangle. Layer on basil leaves, sundried tomatoes and cheese. Roll meat loaf, jelly roll fashion.
Place softened butter in a large mixing bowl. Beat at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Stir in vanilla extract. Combine flour and cornstarch; gradually add to butter mixture, beating at lowest speed after each addition. Press into a 15 x 10 x 1-inch jellyroll pan. Bake at 350° for 15 minutes. Reduce heat to 325° and bake 20 additional minutes or until top is lightly browned. Cool in pan 5 minutes on a wire rack; cut shortbread into 1 inch squares. Store in an airtight container at room temperature up to 1 week or freeze up to 3 months. Yield: 12 1/2 dozen.
In 2 ounces oil, fry chicken until slightly brown; set aside. Saute onion, garlic and pepper in remaining 2 ounces oil in large Dutch oven. Add chopped tomato and simmer until soft. Add water, Vigo flavoring, bay leaf and salt. Stir well; bring to a boil. Add chicken and simmer until the chicken is tender, 20 to 30 minutes. (You may want to take the chicken off the bone and return to pot.) Bring back to a boil; add rice and simmer (without lifting lid) for 25 to 30 minutes or until done. Garnish with pimento and green peas.
Peel and slice potatoes and onion. Into medium size casserole dish, layer beef, onions, potatoes, peas and carrots, seasoning each layer. Add tomato soup evenly over top, then pour water on juice until liquid is 3/4 up the dish. Cover and cook at 375° for 90 minutes or until vegetables are tender and liquid is thickened.
Cook carrots in salted water. Set aside. Combine remaining ingredients. Cook until peppers are tender. Add to carrots. Refrigerate overnight.
Mix ingredients well. Pour into a buttered pan. Bake in oven 1 hour at 350°. Serve with cream.
Place all vegetables in a large bowl. Combine rest of ingredients and stir until well blended. Pour over vegetables, toss and refrigerate until ready to serve.
Preheat oven to 350°. In a 13 x 9-inch baking dish, spread broken thin pretzels; pour melted butter over pretzels and bake 10 minutes. Remove from oven. Cool. Mix together cream cheese, sugar and Cool Whip and pour over pretzel crust. Top with pineapple or cherry pie filling. Chill before serving.