HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in 13 x 9-inch baking dish. Arrange chiles in layer over bottom dish. Cover with cheese. Blend eggs, salt, milk and biscuit mix. Pour over cheese. Bake at 350° for 35 to 40 minutes or until golden brown.
Heat oven to 450°. Melt Crisco in iron skillet. Mix flour and buttermilk, then melted Crisco. Pour in skillet. Bake until brown.
Cook hen in water with salt until tender enough to pull off of the bone (about 2 hours). Save broth for dressing and dumplings.
In skillet in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove. In remaining 1 tablespoon hot margarine, cook mushrooms, onion and garlic powder until tender and liquid is absorbed. Add remaining ingredients. Heat to boiling. Return chicken to skillet. Cover and cook over low heat 5 minutes or until chicken is no longer pink. Stir occasionally. Serves 4. Very good with boiled red potatoes.
Brown ground beef; pour off fat. Mix catsup, onion, vinegar, sugar and dry mustard. Pour over ground beef; simmer. Cover for 20 minutes. Stir and serve on hamburger buns. Serves 4 to 6. Increase as needed for number of people being served.
Dissolve yeast in warm water. Cut Crisco into flour. Add sugar and egg. Stir in yeast mixture and mix well. Cover and refrigerate or bake in a greased muffin pan. Bake at 350° until brown.
Mix all ingredients well. Pour mixed batter into pan of heated grease. Bake at 400° for about 15 minutes or golden brown.
Grind berries; drain juice from pineapple and use in mixing gelatin. Let cool. Add berries, pineapple and nuts. Place in refrigerator. May use canned whole berries instead of fresh ground cranberries.
Mix ingredients together, peanut butter last. Pour into unbaked pie shell. Bake in 400° oven for 10 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer. Filling should appear slightly less set in center than around edges.
Spray 15 x 8 x 2-inch glass dish with Pam. Sprinkle rice into bottom of pan. Beat together the soups and pour over rice. Then place chicken pieces into the soup. Cover with foil and bake at 250° for about 2 hours. Yield: 4 servings.
Combine first three ingredients in heavy saucepan over medium heat until thick and bubbly. Stir in remaining ingredients. Can add cheese for cheese sauce if desired.
Saute all ingredients except shrimp and let cool. Pour over shrimp in large casserole and bake at 350° until done.
Mix Marshmallow Creme, water and vanilla. Beat at high speed with an electric mixer until stiff peaks form. This will take several minutes. Fold in powdered sugar and nuts; drop by teaspoon onto waxed paper. Let stand 24 hours.
Cook onion in margarine in 2 quart saucepan over medium-high heat until tender. Blend in flour; cook 1 minute more. Add broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and vegetables. Spoon mixture into 8-inch square glass baking dish. Roll out and cut pastry crust to fit over dish. Seal crust to edge of dish; brush with egg. Slit top of crust to vent. Bake at 400° for 25 minutes or until crust is golden brown. Serve immediately.
In a deep 1/2-quart casserole dish, heat milk, uncovered, on Full power for 2 1/2 minutes or until scalded in microwave. Add butter and stir until butter is melted. Stir in eggs, sugar, salt and pepper; blend well. Stir in corn and heat, uncovered, on Roast for 16 or 17 minutes. Set aside 5 minutes to finish cooking.
Bake potatoes (don't overcook). Refrigerate until cold. Peel and grate coarsely. Mix with other ingredients and turn into casserole dish and bake at 350° for approximately 45 minutes.
Blend sugar, butter and eggs. Soak bread cubes in mixture 5 minutes. Add pineapple and juice; mix. Pour into greased baking dish and bake, uncovered, 1 hour at 350°. Serve warm.
Chop broccoli. Slightly beat the eggs. Mix all ingredients. Bake in shallow baking dish for 30 minutes at 350°. Top with cracker crumbs and butter.
Mix all ingredients together and chill overnight. This is great with veggies or served with crackers. Your guests will love it!
Brown sausage and drain. Scramble eggs adding cheese. In a 9 x 12 pan, spread out bread and cover with sausage. Pour eggs over sausage and stir to ensure that everything is coated with egg. You can store in the refrigerator for next day use or bake right away at 375 degrees for about 30 to 40 minutes or until the eggs are no longer liquid and top is slightly brown.
Dissolve salt, sugar and cold water. Pour melted Crisco in cold water mixture. Add yeast, water, eggs and flour together. Cover with wax paper; place in refrigerator overnight. Roll out and cut. Dip biscuits into melted butter. Place in pan. Let rise one hour. Bake at 400° for 15 minutes.
Heat oil; brown meat in a large pan or pot. Add onions; stir for a few minutes and then add bell peppers, tomatoes, Worcestershire sauce, salt and garlic powder. Add enough water to cover the meat, etc. Bring to a boil; then lower flame and simmer for 30 to 40 minutes or until meat is tender.
Cook stew beef in water. Take meat out of pot and set aside 2 cups onions, mustard and lemon juice. Cook for 20 minutes.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients. Press down. Bake 25 to 30 minutes or until lightly browned. Cool. Chill, if desired. Cut into bars. Store, loosely covered, at room temperature.
Brown meat, cut crust off bread and line into a 9 x 13 pan. Cut meat into small pieces, spread on bread, mix all ingredients except cheese and pour over bread. Keep in overnight- Bake 325 degrees for 35- 45 minutes - add grated cheese and bake 10 more minutes.
Beat egg in squash. Add other ingredients. Drop by tablespoon in hot oil. Flatten to 1/4-inch thickness. Cook to golden brown. Turn to brown other side. Makes about 14 patties. Drain on paper towel.
Melt chocolate chips and peanut butter chips in top of a double boiler. When melted, add peanuts and noodles. Stir until well coated. Drop by spoonfuls onto wax paper. Let set until hardened. Yields 2 1/2 dozen.
Mix all ingredients. (Do not dilute soups.) Bake in casserole dish for 25 minutes at 350°.
Stir together and chill at least 3 hours. Roll out flat (1/4 inch) thick and cut into shapes. Bake at 375° for 5 to 6 minutes.
Lay out slice of bologna. Spread with cream cheese and roll. Garnish plate with greens and arrange bologna on it.
In a large skillet, saute peppers and zucchini in oil until crisp-tender, about 5 minutes. Add corn, garlic salt and Italian seasoning. Cook until thoroughly heated.
Brown beef until crumbly. Add vegetables. Add soups. Stir in uncooked rice, soy sauce and pepper. Turn into large, lightly greased casserole dish. Cover and bake for 1 hour at 350°. Remove cover; spread noodles on top. Bake 10 minutes longer.
Preheat oven to 375°. Cover bottom of shallow baking pan with oil. Shake chicken in bag with flour and salt until coated. Place chicken in single layer in baking pan and bake 25 minutes. Combine apricot preserves, mustard and yogurt (or sour cream). Spread apricot mixture on chicken and bake for 30 minutes more or until done.
Preheat oven to 350°. Melt butter in dish. Mix sugar, flour and milk in bowl (separately). Then pour batter over butter; do not stir. Spoon peach pie filling over batter. Bake at 350° for 1 hour or until brown.
Season chicken pieces with salt, garlic powder, paprika, pepper, tarragon and thyme. Place in a shallow baking pan, skin side down.
Mix sugar and cornstarch together. Add all ingredients in order given. Bake 15 minutes at 425° and bake additional 35 to 40 minutes, or until knife inserted comes out clean.
Cook noodles, drain and rinse with cold water. In medium saucepan, melt margarine. Stir in flour until blended. Add milk. Cook until thickened, stirring constantly. Stir in Parmesan cheese, salt, garlic powder, thyme and nutmeg. Remove from heat. In a large bowl, combine broccoli, cheese sauce and noodles. Spoon into a 12 x 9-inch baking dish; sprinkle Swiss cheese on top. Bake at 375° for 10 to 15 minutes. Yields 12 servings.
Mix cocoa and water in a saucepan. Add margarine. Bring mixture to a boil; cool slightly. Sift together flour, baking soda and cinnamon. Blend together (do not beat) sugar and eggs in a large mixing bowl. Blend in cocoa mixture. Add dry ingredients alternately with buttermilk, stirring after each addition, until well blended. Stir in vanilla. Pour in greased jelly roll pan. Bake at 400° for 20 minutes. Frost when cooled with Chocolate Icing.
To make sauce: Heat olive oil in medium-sized pan. Add green peppers, parsley, spices and bay leaf. Saute over very low heat, being careful not to burn spices. Add tomato sauce and water. Simmer 2 to 3 hours. Remove bay leaf. About 1/2 hour before sauce will be finished, cook lasagna noodles according to package directions in unsalted water. Set aside.
Put steaks in a 9 x 13-inch pan. Top with onions and green pepper. Pour barbecue sauce on top. Bake, covered, at 325° for 1 hour.
Brown beef and drain grease. Stir in tomatoes, tomato paste, chili powder and onion. Cover and simmer for 12 minutes. Stir in cheese until melted. Place chips on plate. Pour beef mixture on top. Serves 5.
Mix all ingredients together with hands and put in a baking dish. Bake at 400° for about 1 hour or until desired doneness. After baking 45 minutes, pour extra ketchup on top and continue to bake.
Use 9 x 9-inch pan. Mix together vanilla cookie crumbs, and melted butter; pat in bottom of pan. Cream 1/4 cup butter and powdered sugar. Add eggs and beat together until smooth. Spread over cookie crust. Drain pineapple well and spread over mixture in pan. Whip whipping cream stiff and spread over. Nut meats and extra crumbs can be spread over top. Refrigerate 4 hours or more.
Melt butter or margarine in saucepan. Stir in brown sugar, cinnamon and pie filling. Bring to a boil. Remove from heat. Stir in nuts. Serve warm over ice cream.
Prepare lemonade according to directions. Dissolve jello in hot pineapple juice. Cool before pouring into punch bowl. Add soda and softened scoops of sherbet and lemonade.
Fry hamburger, green pepper, mushrooms and garlic in large pan. Add spaghetti mix, tomatoes and tomato sauce, oregano and basil. Add enough oregano and basil to cover the pan twice. Simmer 30 minutes or more.
Prepare stuffing by directions on box. Cut chicken breasts in half, pound to desired thickness and lay a slice of Provolone cheese on top of breasts. Place a large spoonful of stuffing on top of cheese. Then roll the chicken breasts and secure with a toothpick. Place in an 8 x 8-inch pan with chicken breasts in a row. Add 1/2 cup milk to soup. Then pour over chicken and bake at 350° for 45 minutes.
Combine Cheddar cheese and softened cream cheese, mixing on medium speed on electric mixer until well blended. Add chopped beef, green onion and Worcestershire sauce. Mix well. Chill several hours or overnight. Shape mixture into 7-inch log. Wrap 16 x 1-inch foil strips around log. Roll in chopped parsley. Remove foil. Serve with crackers or party rye bread.
Cook macaroni until tender. Drain in colander and rinse with cold water. Mix all together in large bowl. Chill and serve with crackers or rolls.
Drain all canned vegetables. Combine all vegetables and rice in a large container. In a saucepan, combine water, oil, vinegar, sugar and salt. Heat almost to boiling. Allow to cool slightly and pour over vegetables. Cover and refrigerate several hours or overnight.
Crust: Blend butter, salt, 2 cups flour and confectioners sugar. Pat into a 13 x 9-inch pan. Bake at 350° for 20 minutes.
Mix at low speed on mixer. Grease and flour 2 (8 x 4-inch) loaf pans. Bake at 350° for 30 to 45 minutes or until cake tester comes out clean.
Save 1 cup cookies for topping. Mix together; place in 9 x 13-inch pan. Freeze for 24 hours. Cut in squares to serve.
Cream together butter, cream cheese and sugar until fluffy. Add milk and one egg at a time; beat well. Add flour, one cup at a time. Add vanilla. Put into well-greased form pan and bake 1 hour.
Drain juice from 1 can sliced beets. Add water to make 1 cup. Pour in saucepan. Add 1/2 cup vinegar, 1 cup sugar and 1 stick cinnamon; bring to a boil. Pour over beets. Marinate several hours or overnight in refrigerator.
Bring sugar and syrup to a good boil. Remove from heat and mix in peanut butter until smooth. Pour Rice Krispies into 9 x 13-inch pan. Add sugar, syrup and peanut butter. Mix and spread. Cool and cut into squares.
Saute onion in oleo in a large skillet. Add frozen broccoli and cook until tender. Add soup and Cheez Whiz and heat until bubbly. Add rice and pour into a buttered casserole dish and bake at 375° until it bubbles, about 20 to 25 minutes.
Spread cooked macaroni on pizza pan. In saucepan, cook about 1 pound of ground beef, onion, water, tomato paste, garlic, green pepper, salt, pepper, Worcestershire sauce and oregano; cook until done. Pour over macaroni. Sprinkle Mozzarella over top. Bake at 350° until cheese is hot and melted. Serve with garlic bread and butter.
Cut margarine into flour, baking powder, sugar and salt. Add beaten egg with enough milk to make 2/3 cup. Pour into greased pie tin. Sprinkle with brown sugar and cinnamon. Dot with butter and sprinkle on pecans. Bake at 400° for 20 to 25 minutes.
Melt butter in shallow 1 1/2-quart casserole. Combine remaining ingredients and pour into dish. Bake at 350° for 1 hour. Serves 8. Good with turkey or ham!
Heat oven to 425°. Cook and stir beef and onion until brown. Stir in salt, pepper, beans and soup. Heat to boiling. Pour into greased 1 1/2-quart casserole. Keep hot in oven. Stir flour and water to dough. Knead 5 times. Roll dough to fit casserole. Bake 15 minutes. Yields 4 to 6 servings.
Cream together the butter, sugar and vanilla. Stir in pecans and flour. Form into 1-inch balls. Place on greased cookie sheet. Bake at 325° for 20 minutes. Remove from pan and roll in powdered sugar while hot. Cool and roll again in powdered sugar.
Slice Twinkies and lay in casserole dish, cream side up. Mix pudding by directions. After mixing pudding, add Cool Whip and pour over Twinkies. Mix berries and jello; pour over top. Let chill.
Cream butter and sugar until fluffy. Add egg and vanilla. Combine dry ingredients and add gradually to butter and sugar mixture; add oatmeal. Mix well and add pecans. Drop by teaspoon onto ungreased cookie sheet. Sprinkle lightly with salt. Bake at 350° for 15 minutes.
Layer beets at bottom of a clear bowl. Layer sauce on top (mixed mayo and salad cream). Sprinkle with walnuts. Layer shredded carrots mixed with lemon. Layer sauce on top (mayo and salad cream). Sprinkle with walnuts again. Chill in fridge at least 1 hour and then serve.
In a large Dutch oven, bring applesauce to bubbling boil. Mix gingerbread, using 1/2 recommended liquid. Pour mix over hot applesauce. Cover and cook 7 to 8 minutes until gingerbread is done.
Place washed peppers on a baking sheet in oven on the top rung. Broil peppers at 500°. As they char, keep turning until almost completely black. Remove from oven and let cool. Remove core and seeds under running water (the outer skin will come off easily). Slice each pepper into 6 pieces. Add all other ingredients and let marinate at least 2 hours.
Sift dry ingredients together in a mixing bowl. Add oil, then eggs,	one at a time, and	beat until batter is creamy. Then add plums, vanilla and nuts. Pour in a tube pan or Bundt pan and bake at 350° for 1 hour and 15 minutes. Ice with caramel frosting.
Mix all together and pour in pan. Bake 25 to 30 minutes in oven at 400°.
Mix Jell-O and boiling water until Jell-O is dissolved. Add 7-Up. Let set until thickened. Add crushed pineapple, cream cheese (whipped) and pecans. Mix well. Let stand until solid.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Combine flour, cinnamon, baking powder, salt, cloves and nutmeg. Gradually add to creamed mixture; mix well. Chill for at least 1 hour. On a lightly floured surface, roll dough, a portion at a time, to 1/8-inch thickness. Cut into desired shapes. Place on ungreased baking sheets. Bake at 350° for 12 to 14 minutes, or until edges begin to brown. Carefully brush with egg white; sprinkle with colored sugar. Return to the oven for 3 to 5 minutes, or until lightly browned. Yields about 6 dozen 2-inch cookies.
Sprinkle soft-shell crabs with salt. Roll in a mixture of fine saltine cracker crumbs, and flour. Dip in a mixture of slightly beaten egg and milk; roll in crumbs and flour mixture again. Heat salad oil in a skillet. Fry crabs in hot fat 3 to 5 minutes on each side, depending on size of crabs. Drain. Serve with lemon wedges.
Blend all ingredients together, put cheese on top. Bake at 350° for 1 1/2 hours in a baking dish, sprayed with Pam.
Cream together the first 5 ingredients. Add flour and baking soda. Add the chopped rhubarb. Bake at 350° for 40 minutes.
Preheat oven to 350°. Mix all ingredients together. Bake for one hour in an 8 or 9-inch square pan. "Italy!"
Soak enough beans overnight to make 3 cups. Combine all the ingredients in a crock-pot, bean pot or suitable dish with cover for oven. (If too dry during cooking, add more tomatoes or tomato juice.) Bake in oven at 300° or slow cook for 12 1/2 to 13 hours.
Mix sugar and cornstarch, then add hot water. Cook until thick. Add jello; cool, then add strawberries. Pour into baked pie shell and top with Cool Whip.
Mix sugar, flour, eggs and margarine. Add flavoring. Add squash. Mix well. Pour in prepared pie shell. Cook for 10 minutes at 400°, then 350° for 1 hour. Tastes like coconut pie.
Combine all ingredients and simmer for 45 minutes. If using regular pasta, add 10 minutes before soup is finished.
Roll chicken in flour to coat. Spray skillet with nonstick cooking spray. Add butter; melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned (5 to 7 minutes). Turn chicken over; continue cooking until lightly browned. Remove chicken; set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken to pan. Simmer 3 minutes. Turn chicken over; continue cooking until fork-tender (2 to 3 minutes). Serve over rice.
In blender, process garlic with vinegar until finely chopped. Add soy sauce, catsup, bouillon and spice. Blend smooth. Heat oil in wok or large skillet over high heat. Stir-fry carrots 2 minutes. Add onions and fry 1 minute. Add asparagus, stir and add 1 tablespoon water. Cover lightly and steam 5 minutes. Add squash, celery and remaining water. Cover and steam 5 minutes or until tender-crisp. Stir in tomato and garlic sauce. Cover and cook 1 minute.
Saturate chicken cutlets in egg wash (eggs and milk). Dip cutlets into seasoned flour; coat the chicken thoroughly in flour. Deep fry chicken in hot oil until golden brown. Top with brown gravy and mashed potatoes. Serve vegetables and corn bread.
Mix all ingredients except vanilla and pecans in saucepan. Cook and stir over medium heat until well mixed and butter is melted. Remove from heat and add nuts and vanilla. Pour into an uncooked pie shell and bake for 10 minutes at 375° and 40 minutes at 350°.
Toss cheese and pepper in buttered 9 x 13-inch Pyrex baking dish. Pour over this mixture large can of evaporated milk, mixed with beaten eggs and flour. Bake at 300° for 45 minutes.
With serrated edge knife, cut off top, side and end crusts of bread. Do not cut away bottom crust. Cut bread, leaving bottom attached, in half lengthwise and into 3/4-inch pieces crosswise. Cream butter. Add salt and Worcestershire. Place thyme and marjoram leaves in palm of hand; crush lightly to release flavoring oils. Add herbs to butter; mix well. Spread all cut surfaces of bread inside and out with butter. Place bread on rimmed baking sheet. (The butter will run as it heats.) Bake, uncovered, in a 325° oven for about 30 minutes, or until crisp. Serve hot. Makes 6 to 8 servings.
Cut each potato in half lengthwise. Scoop out center, leaving shell. Mash potatoes. Add margarine, apple juice, sugar and ginger and beat until fluffy. Spoon into potato shells. Top with Cocomallow Topping. Bake at 350° for 20 minutes.
In a very large soup pot, simmer the elephant in water for two days. Add the vegetables and simmer for one more day. Add the salt and pepper. The rabbit is optional because not everyone likes a hare in their soup. Just for fun!
Cook hamburger, bacon and onions; drain. Mix together ketchup, brown and white sugars, vinegar, salt and dry mustard. Drain beans and add to mixture. Bake 40 to 60 minutes at 350° or in crock-pot. Best when sits in refrigerator for a few hours before cooking. Serves 6 to 8.
Layer sliced apples in baking dish. Add water and spices. Mix flour, sugar and margarine until mixture is crumbly. Top apples with mixture. Bake at 325° until brown and apples are tender.
Brown the ground beef. Cut zucchini into 3/4-inch slices, boil until tender and drain. Layer in casserole dish the zucchini, ground beef, sauce, shredded Mozzarella cheese and Parmesan cheese (sprinkled on top). May repeat layers. Bake at 350° for 1/2 hour. Serves 4 to 6.
Make Parmesan Dressing early in the day. In a bowl or covered jar, combine all ingredients. Stir with fork or shake until well blended. Refrigerate until serving time. Makes 1 cup.
Put chicken in 9 x 13-inch pan. Place 1 slice of cheese on top of each piece of chicken. Mix soup and water; pour over chicken. Sprinkle dressing mix on top. Drizzle melted margarine over top. Bake at 325° for 2 hours.
Cut up a medium size Irish potato. Cook until tender. Drain; mash while hot. Add confectioners sugar until stiff enough to roll (you will need 2 to 3 boxes) on sugared board. Spread with peanut butter and roll like a jelly roll. When cool, slice and serve.
Microwave the popcorn using package directions. Combine the popped popcorn, dried fruit, raisins, and peanuts in a large bowl and mix well. Mix the confectioners' sugar and cinnamon in a small bowl. Sprinkle over the popcorn mixture and stir to coat. Makes 12 cups.
Wash, dry and chop fresh spinach or squeeze thawed spinach dry. Saute onion and garlic in stock. Add tomato sauce and seasonings. Simmer 20 to 30 minutes. Mix cottage cheese and yogurt. Cook lasagna noodles according to package directions; drain well. Spread part of sauce in a shallow 9-inch baking pan. Add layers of noodles, spinach, cottage cheese mixture and Mozzarella. Repeat layers ending with Mozzarella. Bake in 350° oven 40 to 50 minutes. Makes about 6 servings.
Mix together and cool in refrigerator 10 to 15 minutes, then add Cool Whip. Mix well. Add marshmallows and mix.
Heat enthusiasm and tolerance, but do not boil. Beat handshakes and friendliness, then smiles. Stir all together until personality is formed. This recipe is appropriate for any occasion.
Combine everything except the sauce and noodles. Heat oil in Dutch oven and brown meat. Add sauce and simmer 30 minutes.
Mix all ingredients. Pour in cupcake cups and freeze. When ready to use, peel off paper and place on salad dish lined with lettuce or on each person's individual plate.
Mix together the graham cracker crumbs, melted butter and 1/3 cup sugar. Grease a spring-form pan. Line the sides and the bottom with the graham cracker crust mixture, then refrigerate.
Toast bread lightly. Sprinkle with oregano, garlic and oil. Spread toast with tomato paste. Top with cheese. Place pizza under hot grill (broiler) until the cheese is bubbly and golden. Serve immediately with a little extra oregano sprinkled on top, if desired.
Brown meat and onions. Mix all other ingredients in dish and bake 1 1/2 hours at 350°.
Melt butter in a saucepan. Remove from heat. Add remaining ingredients. Mix well until blended and smooth. Bake at 350° for 30 to 35 minutes.
Prepare box of German chocolate cake mix in 9 x 13-inch pan as directed. While hot, poke holes in cake and pour mixture of Eagle Brand milk and butterscotch ice cream topping over cake. Let cool and top with Cool Whip and crushed Heath candy bar.