HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, half and half, and Parmesan cheese in bowl; set aside. Coat chicken breasts with flour; shake off excess. Heat oil until haze forms (use large skillet). Whisk egg mixture and dip breasts to coat evenly. Add chicken to skillet, then reduce heat to low and saute slowly until golden brown, turning occasionally to cook evenly. Remove to heated platter and keep warm in 200° oven.
Make dough out of flour, cinnamon, mustard, cloves, black pepper and brown sugar. Add enough water to make stiff dough. Cut skin from ham. Place in roaster fat side up. Spread the dough over the fat side of ham and seal next to pan. Bake uncovered in 350° oven for 3 1/2 to 4 hours. Ham is done if bone moves easily. Discard crust and remove ham immediately from grease.
Put in unbaked pie shell and bake at 350° for about 45 to 50 minutes.
Sift the first 5 ingredients twice. Add egg, oil and milk to sifted dry ingredients and mix well. Pour in greased 8 x 8-inch pan. Sprinkle with confectioners sugar and cinnamon. Bake at 400° until brown around edges.
Mix pretzels, Cheerios, both Chex cereals and nuts well. Pour over this a mixture of the butter, Worcestershire sauce, Tabasco sauce and garlic. Mix well.
Roll out bread dough on floured surface. Layer cheese, pepperoni, ham and salami. Roll back up into a loaf. The loaf will be somewhat lumpy. Bake on a greased cookie sheet at 350° for about 40 minutes. Slice and serve. Makes about 8 slices.
Brown beef and drain. Add celery, green pepper and onions and saute. Add tomato juice, tomatoes and everything except Cheddar cheese. Simmer for 20 minutes. Pour into 2 casserole dishes. Bake for 30 minutes. Add Cheddar cheese on top.
Place pork roast on heavy foil. Cover with Lipton dry onion soup mix. Fold foil airtight around meat. Bake at 350° for few hours (about 3 hours).
Cook until thick, cornstarch, sugar and milk. Add vanilla and margarine and stir. Pour into a baked pie shell. Sprinkle with nutmeg. Bake at 350° for 20 minutes.
Bake potato in microwave for 8 minutes or until done. Heat chicken in microwave after removing potato. Stir chicken into potato. Add salt and pepper (optional). Add cheese (if desired).
Mix zucchini, cheese, onion and dry ingredients. Add egg and mix well. Drop by heaping tablespoon into hot oil or bacon grease in skillet. Brown then turn and brown other side. Freezes well.
Mix together and place in 9 X 12 dish. Pour one quart milk over all. Bake 1 1/2 hours in a 325° oven. Serve with garlic bread. Can be made ahead. Freezes well.
Dip slices of toast in pan of warm water. Squeeze out. Saute pork sausage until no longer pink; add to bread. Melt margarine in skillet; saute onion and celery just a little. Add to bread mixture. Add beaten eggs, salt and sage. Add enough chicken broth to make as moist as you like. Bake, uncovered, at 350° for 1 1/2 hours. Serves 4 to 5.
Combine sugar, salt, butter, egg and cinnamon. Add milk slowly, stirring constantly, then bread, raisins and vanilla. Place bowl of ingredients in pan of warm water and bake 1 hour at 350°.
Soften cream cheese. Combine all ingredients. Form a ball. Roll in chopped nuts. Refrigerate until ready to serve.
Combine cooked, cubed chicken with soup. Add salt, onion, lemon juice, pimento and celery. Add salad dressing (Miracle Whip or mayonnaise). Put mixture into casserole dish. Top with cheese, almonds and crushed potato chips. Bake at 350° for 30 minutes.
Grate potatoes just before using to prevent discoloration. Combine ingredients in electric mixer bowl. Beat on low speed until blended, scraping bowl. Preheat frypan; grease lightly with butter or drippings. Drop mixture by the spoonfuls, spreading out. Bake until brown; turn and brown other side and bake until potatoes are done.
Cream sugar, margarine and eggs together. Sift all dry ingredients together and combine with creamed mixture well. Add apples and nuts. Spray 13 x 9-inch pan and add mixture. Bake in 350° oven for one hour.
Let the meatballs simmer all day, stirring occasionally. Leftovers can be used for meatball sandwiches. The sauce is very tasty.
Cream butter, sugar and mashed bananas thoroughly. Add egg and beat well. Add flour, salt, soda and buttermilk and mix well. Then add vanilla.
Put water and salt in a small frypan. Bring to boil and add egg whites. Poach until firm. Heat asparagus. Put egg whites on the unbuttered toast. Cover with the asparagus or tomato slices. Season and enjoy!
Fry pork chops medium done. Place 3 pork chops in bottom of baking dish. Sprinkle 1/2 cup rice and 1/2 package of onion soup mix over them. Place the other 3 pork chops on top of these. Add remaining rice and soup mix. Cover with water and bake at 350° until done.
Prepare stuffing mix according to package directions; stir in 1/2 can French fried onions. Spread stuffing mix over bottom of greased 9-inch round or square shallow casserole dish. Arrange broccoli spears with flowerets around the outer edge of dish. Melt cheese. Add milk and sour cream to cheese; mix well. Combine chicken and cheese sauce; mix well. Pour mixture over broccoli stalks. Bake, covered, for 30 minutes at 350°. Sprinkle remaining onions over chicken and bake, uncovered, 5 minutes. Serves 4 to 6.
Preheat oven to 350°. Grease a 10-inch Bundt pan and lightly dust the inside with flour. Cream together the butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream and vanilla. Sift together the flour, baking powder and salt. Fold the dry ingredients into the creamed mixture and beat until just blended. Do not overbeat.
In 4-quart saucepan, combine all ingredients. Simmer over low heat 30 minutes. Remove cloves and cinnamon sticks. Serve hot. Makes 24 (1/2 cup) servings.
Combine chicken, cheese, 1/2 cup cereal, soup, celery, onion, milk and pepper; mix well. Spread into greased 8-inch square baking dish. Combine remaining cereal and butter; mix well. Sprinkle evenly over chicken mixture. Bake in preheated moderate oven (375°) about 20 minutes.
Measure the shortening in a bowl. Sift in the flour and sugar. Stir in the eggs and 1/4 cup of milk. Beat 2 minutes or 300 strokes. Add 3/4 cup milk and vanilla. Beat 75 strokes. Put mixture in a prepared cake pan and bake at 375° until done.
Slice vegetables into a 1 1/2-quart bowl. Mix other ingredients and pour over. Cover and refrigerate 3 hours. Drain and serve.
Mix all together and use 1/3 cup of mix with 1 cup of hot water.
Drain pineapple juice off. Mix all ingredients in large mixing bowl. Put in refrigerator and let chill.
Heat oven to 350°. Beat eggs. Stir in remaining ingredients. Pour into pie crust. Bake for 45 minutes, or until knife inserted halfway between center and edge comes out clean. Cool and serve.
Mix jello with crushed pineapple. Add buttermilk. Stir in cottage cheese and Cool Whip. Chill overnight. Heat pineapple before stirring in jello.
Make roux (brown over slow fire, stirring constantly) of flour and oil. Add onions, celery, bell pepper and garlic; cook until soft. Add tomatoes and tomato paste; mix well and cook about 5 minutes. Add 6 cups water and let simmer about 1 hour.
Dissolve Jell-O in hot water and set aside to cool. Mix cream cheese with a small amount of pineapple juice. When well mixed, add pineapple, cranberry sauce and nuts to Jell-O and chill until firm.
Brown first 4 ingredients in small amount of cooking oil. Stir occasionally to separate. Drain. Add remaining ingredients. Simmer 2 1/2 hours on stove top. Stir frequently. If sauce becomes too dry, add a small amount of water.
Spread bean dip in shallow dish. Combine mayonnaise, sour cream and taco seasoning mix in bowl. Mix well. Spread over bean dip. Mash avocados with lemon juice, salt and pepper in bowl. Spread over sour cream layer. Sprinkle with tomatoes and green onions. Top with cheese. Chill until serving time. Serve with tortilla chips. Yield: 16 servings.
Cook bacon. Add flour to drippings in pot; stir over medium heat until mixture bubbles. Slowly whisk in half and half. Stirring constantly, bring to boil. Reduce heat to low. Add remaining ingredients; stir to blend. Simmer, do not boil, for 1 to 2 minutes, until flavors have blended. Ladle into mugs. Sprinkle bacon on top. Makes 12 cups.
In small mixing bowl, blend 6 ounces cream cheese, 1/2 cup sugar, 2 tablespoons of flour, 1/4 cup butter, 1 egg and 1/2 teaspoon of vanilla. Set aside.
Put Ro-Tel in blender. Melt cheese over double boiler. Mix well.
Place first 6 ingredients in saucepan and cook, covered, 15 to 20 minutes or until tender. Just before serving, sprinkle with Cheddar cheese and soy sauce. Serve when cheese has thoroughly melted. Serves 4 to 6. This dish may look funny, but tastes great!
Flour chicken and lightly brown on both sides. Place in baking dish and top with cheese, spinach and tomatoes; seasoning accordingly. Bake at 350° for 7 to 10 minutes.
Mix cracker crumbs, sugar and melted butter. Press into bottom of 8-inch spring-form pan. Line sides with waxed paper. Soften gelatin in cold water. Heat milk; stir in gelatin and heat until gelatin melts. Set aside.
Melt chocolate chips and wax together in top of double boiler. Combine remaining ingredients and form into small balls. Dip balls into melted chocolate. Place on waxed paper to dry. If desired, sprinkle with colored sugar.
Mix first three ingredients and pat into jelly roll pan. Bake at 350° for 10 minutes. Remove from oven and spread with the rest of ingredients. Return to oven for another 20 minutes. Cut while warm.
In a large skillet over medium heat, warm the oil. Add the onions and cook, stirring occasionally, until very tender, about 20 minutes.
In 13 x 9-inch pan, mix pie filling and water together; sprinkle cake mix on top of cherry filling. Add pats of margarine on top of cake mix. Bake 35 minutes or until golden brown in heated oven at 350°.
Drain pineapple. Save 3 tablespoons of the juice. Combine sugar, flour and pineapple juice. Add cheese, nuts and pineapple chunks; stir well. Spoon into greased 1-quart casserole. Combine margarine and cracker crumbs; sprinkle over pineapple mixture. Bake at 350° for 30 minutes.
Combine sour cream and Hidden Valley mix. Stir in artichokes, spinach and pimentos. Cut slice off top of whole loaf of bread and hollow out center leaving 1-inch shell. Reserve the bread for dipping. Also use cubed bread for dipping. Serve warm or cold. To serve warm, bake in preheated 400° oven for 20 to 25 minutes.
Cook frozen beans in salted water; drain (if using canned beans, omit salt). Combine milk, soup and pepper; pour over beans. Add 1/2 can onions. Pour into 1 1/2-quart casserole and bake at 350° for 20 minutes. Garnish with 1/2 can onions and pimiento; bake 5 minutes. Yields 6 servings.
Mix all ingredients together. Bake in a 9 x 13-inch pan that has been greased and floured well. Bake 40 minutes at 350°. Cool; top with chocolate icing.
Beat eggs and oil. Add dry ingredients and mix well. Add remaining ingredients. Pour into a Pam sprayed 9-inch pie plate. Bake at 350° for 40 to 45 minutes or until knife inserted in center comes out clean.
In a large bowl, tear up cake. Mix in Cool Whip and prepared pudding to coat cake. Pour into a 9 x 11-inch cake pan and smooth. Top with cherries. Refrigerate until ready to serve.
Mix the sugar, corn syrup, salt and peanuts thoroughly in a glass bowl. Microwave on High for 3 1/2 minutes; stir. Microwave 3 1/2 more minutes, then stir in butter. Cook 2 more minutes. Add vanilla and soda; stir. Pour out immediately onto greased pan. When cool, break into pieces.
Drain corn and peas. Add onions and pimento. In saucepan, combine oil, vinegar and sugar. Bring to a boil and pour over salad. Refrigerate overnight. You may drain before serving if you want to. However, the dressing acts as a preservative if left over and it will keep for a long while in the refrigerator.
Beat egg white until real fluffy, about 10 minutes. Fold in other ingredients. Pour into prepared pie shell and freeze.
Combine the first 7 ingredients and beat 8 to 10 minutes. Bake in Bundt pan at 375° for 45 minutes. Remove from pan immediately and pour over a glaze of the last 3 ingredients.
Combine frozen vegetables and chickpeas in a bowl. In a jar with a tight fitting lid, shake the salad dressing, juice, concentrate, oil, vinegar, lemon juice, garlic and pepper to mix well. Pour over vegetable-bean mixture. Mix well. Let marinate a few hours in refrigerator. Arrange salad over lettuce leaves. Serve chilled.
Drain pineapple well, reserving all juice. Add juice to jello in a 2-quart saucepan. Stir in water. Heat to boiling, stirring to dissolve jello. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into jello mixture. Fold in pineapple and pecans. Pour into a greased 2-quart mold. Chill firm.
Slice onion and squash. Boil and drain. Lightly beat eggs and combine with rest of ingredients. Pour into a buttered casserole dish and top with remaining cheese. Bake at 425 degrees for 1 hour.
Melt 1 1/2 cups butter; add 1 cup sugar and add mixture to crushed pretzels. Pat into 9 x 3-inch pan. Mix Dream Whip, cream cheese and 1/2 cup sugar and pour over pretzel mixture. Drain pineapple. Put juice in the saucepan and add cornstarch. Blend; cook over medium heat until thick, stirring constantly. Fold in crushed pineapple and when cool, add to the top of the cream cheese. Refrigerate until ready to serve.
Dissolve jello in boiling water, then combine sugar and 4 cups water and bring to boil. Add to jello mixture and set aside to cool.
Place beef in large pan. Cover with beer, catsup and onion soup mix. Bake, covered, 3 hours at 350° or all day in a crock-pot. Separate with fork. It will absorb all liquid.
Pour boiling water over tea bags and steep for 5 minutes. Add sugar and lemonade; chill. Before serving, add ginger ale. Serves 8 to 10.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 cup onions. Pour into greased casserole. Bake covered 30 minutes at 350°. Top with cheese and onion. Bake uncovered 5 more minutes.
In 2-quart saucepan, combine sugar and butter. Cook over low heat, stirring occasionally, until butter is melted (6 to 8 minutes). In large mixer bowl, combine cooked mixture with ice cream. Beat at medium speed, scraping bowl often. Beat until smooth (1 to 2 minutes). Store refrigerated up to 2 weeks or frozen up to 1 month.
Combine cake mix, pecans and spices in bowl. Mix in eggs, pumpkin and 1/3 less water than is called for in cake mix directions. Add raisins. Bake in a greased tube pan at 350° for 50 minutes. Glaze or frost.
Except meat, combine all ingredients. Simmer for 5 minutes. Place 3 pounds meat in pan in oven or low setting in crock-pot, covering with liquid as you normally would but include the barbecue sauce. Bake 2 hours in a 350° oven. Crock-pot time as you normally would. When the water is poured from crock-pot, meat is left losing that gamey taste and with a treat of barbecue flavor.
Mix all ingredients well with electric mixer. Bake at 350° for 1/2 hour.
Add vegetables to tuna. Combine yogurt, honey, lemon juice and mustard. Mix fish and vegetables until evenly distributed. Spread on toast or crackers and serve.
Cream butter and sugar. Add salt, vanilla and egg yolk; beat. Add flour and stir until blended. Divide dough in 3 parts, on floured board. Shape dough in rolls 1-inch thick. Cut rolls in 3/4-inch pieces; shape into balls. Dip balls in slightly beaten egg white, then roll in almonds. Place on ungreased cookie sheets. Make indentation in top of each. Fill with 1/4 teaspoon jam. Bake 20 minutes at 300°. Makes about 3 dozen.
Drain broccoli. Layer broccoli, then chicken. Mix soup, mayonnaise, lemon juice and curry together. Pour over broccoli and chicken. Top with cheese. Bake uncovered at 350° for 30 to 35 minutes.
Add sugar to juice. Add flour to beaten eggs.	Mix all together and boil until creamy. Cool and add whipped cream. Makes a lot.
Mix shortening, brown sugar, molasses and eggs. Beat until smooth. Add buttermilk. Mix spices in flour. Add soda and salt to	flour.	Add flour mixture by hand. Stir until smooth. Spread thin in cake pans (8 1/2 x 11 1/2-inch) and bake at 350°. This should make 5 or 6 thin layers.
Place beans in a slow cooker with sauerkraut, sausage and brown sugar. Stir well and cook in slow cooker approximately 3 hours.
Combine eggs, sugar, oil and vanilla. Set aside. Sift flour, salt, soda and cinnamon. Stir in egg mixture. Mix well. Fold in apples and nuts. Pour in a 9 x 13-inch greased pan. Bake at 325° for 1 hour. Cool and cut in squares.
Cream butter, sugar and salt together. Add 3 eggs and mix well. Add 3 more eggs and mix well. Pour in milk and vanilla and mix thoroughly. Pour into a 9-inch deep dish pie shell and sprinkle with nutmeg. Bake in 425° oven for 10 minutes. Turn oven down to 350° and cook for 30 minutes longer.
In a saucepan, blend the chive cream cheese and milk over low heat. Add cream of shrimp soup and stir until hot. Pour over drained broccoli and sprinkle toasted, slivered almonds on top. Also good with cauliflower. Makes 1 1/2 cups sauce.
Simmer first three ingredients 10 minutes. Line bottom and sides of greased pie tin with crescent rolls. Place all remaining ingredients in layers. Bake at 350° for 30 to 45 minutes.
In a large saucepan, cook onion in 1/2 stick margarine until tender. Blend in flour, salt and pepper. Gradually add milk, stirring until smooth. Cook, stirring constantly, until mixture is slightly thickened. Line a 13 x 9-inch casserole dish with sausage. Add 1/2 the potatoes, 1/2 the peas and 1/2 the sauce. Repeat layers. Combine 1/2 stick melted butter and bread crumbs. Sprinkle over top of casserole. Bake at 350° for 45 minutes or until crumbs are lightly browned.
Add sugar to well beaten eggs, salt and vanilla. Add flour and baking powder. Lastly, add margarine or butter melted in hot milk. Bake at 350° in an 8-inch cake pan.
Blend cheese, pimento, mayo, soup and onion with cooked macaroni. Pour into baking dish. Crush crackers and spread over macaroni mixture. Melt 3 to 4 tablespoons butter or margarine and pour over topping. Bake at 350° until bubbly.
Cook cake as directed. Heat, but do not boil milk and sugar. Pour over cake; fork cake. Cool. Spread Cool Whip, then strawberries or coconut.
Heat oven to 425°. Grease 15 x 10 x 1-inch baking pan. Make pizza dough according to directions. Place in center of pan and press out. Bake for 5 to 10 minutes until a light golden brown. In a small bowl, combine mayonnaise, horseradish, mustard and poppy seed. Blend well. Spread over partially baked crust. Top with green peppers, onions, ham and mushrooms. Sprinkle with cheeses. Bake for 10 to 15 minutes or until crust is a golden brown and cheese is melted.
Butter an 11 x 7-inch baking dish. Lay 3 raw noodles in pan. Pour 1/3 jar of sauce. Mix cottage cheese, Parmesan cheese, spinach and Mozzarella cheese. Pour 1/3 of this over sauce. Repeat layers ending with noodles. Sprinkle with Mozzarella cheese. Bake at 375° for about 30 minutes or until done.
Mix sugar, cinnamon and 1/2 cup walnuts. Place apples in bottom of greased 8-inch cake pan. Sprinkle with the sugar-cinnamon mixture. Sift together dry ingredients. Combine egg, milk and butter or oleo. Add dry ingredients all at once and beat until smooth. Pour batter over apples. Sprinkle with remaining walnuts. Bake at 325° for 50 minutes. Top with whipped cream.
*Brush 1 piece of French bread with melted butter and sprinkle with Parmesan cheese, garlic powder and basil. Toast in 350° oven for 15 minutes until crisp and lightly brown.
Stir milk, pineapple, lemon juice, and whipped topping. Pour into piecrust. Chill 3 to 4 hours.
Combine sugar and butter; add milk to make soft. Should be runny. Dip cookie into icing.
Put milk in a saucepan over medium burner. Mix cornstarch in a little cold milk. Add this to hot milk, stirring the whole time. Add butter, salt and pepper after it comes to a boil and is getting thick. Pour Cream Sauce over fish and boiled potatoes.
Make white sauce of butter, flour and milk. Cook until smooth. Add ham and pour into greased casserole. Top with thick layer of potato chips. Bake in a 350° oven for 30 minutes. Serve hot.
Preheat oven to 350°. Place frozen broccoli in casserole, side by side. Mix mayonnaise, mushroom soup and egg together and pour over broccoli. After about 35 minutes, take from oven and spread cheese over it. Top with chips or bread crumbs or both and bake 1/2 hour or until cheese is melted and top is lightly browned. Serves 4 to 6.
Scrub potatoes thoroughly; rub skins with oil. Bake at 400° for 1 hour, or until done. Allow potatoes to cool to touch. Cut in half lengthwise; carefully scoop out pulp, leaving 1/8 to 1/4-inch shells. (Pulp may be used for mashed potatoes or served for another recipe.) Cut shells in half crosswise; deep fry in hot oil (375°) for 2 minutes, or until lightly browned. Drain on paper towels. Place skins on a baking sheet; sprinkle with salt, cheese and bacon. Place under broiler until cheese melts. Serve with sour cream. Yields 1 dozen appetizer servings.
Place all ingredients, except for ice cubes, into blender. Blend well adding one ice cube at a time. Serve immediately. Can add orange slice for garnish.
Cut jicama into thick julienne strips. Combine jicama and red onions in serving bowl. Combine remaining ingredients in a covered jar; shake to mix. Pour dressing over jicama and toss. Serving size: 1/8 recipe. Calories: 45. Protein: 1 g. Carbohydrates: 8 g. Total Fat: 1 g. Saturated: Trace. Cholesterol: 0 mg. Fiber: less than 1 g. Sodium: 5 mg. Diabetic Exchange: 2 vegetables.
Pour off dark water accumulated on top of grated potatoes. Add the other ingredients and beat well. With spoon, drop mixture on hot griddle and spread as thinly as possible. Fry on both sides. To prevent potatoes from darkening, add 1 teaspoon lemon juice. An old Polish cook saying, "A noisy cow gives little milk: Great talkers are little doers."
Drain pineapple. Mix with sugar and flour. Pour 3 tablespoons juice over mixture and mix. Add cheese. Spray dish with Pam, then add ingredients. Melt butter and add to crackers. Put on top of casserole. Bake at 350° for 20 to 35 minutes.
Cook rice according to package directions. While rice is cooking, coat inside of large skillet with new butter-flavor Pam cooking spray according to directions; heat skillet over medium heat. Add kielbasa, onion, green pepper and celery; saute until veggies are tender. Add tomatoes, pepper sauce and pepper. Drain rice and stir into kielbasa mixture. Cook over low heat, stirring frequently, until thoroughly heated. Makes 4 to 6 servings.
Cream the butter and cheese. Blend in egg and vanilla. Add cake mix (dry), 1/3 at a time, mixing well after each addition. If mixer is used, add last third of cake mix by hand. Cover. Chill 30 minutes. Heat oven to 375°. Drop by scant teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly before removing from baking sheet.
Preheat oven to 350°. With a mixer, beat cream cheese until it is fluffy; gradually beat in condensed milk until smooth. Add egg and vanilla; mix well.
Prepare cake mix according to package directions, making two layers. Bake; when completely cool, split both layers.
Remove skin from chicken and place in a baking dish. Add salt, pepper and margarine. Place in oven and bake for 1 hour at 350° or until tender. Drain off drippings. Add mushroom soup and cooking wine. Bake 1/2 hour longer. Cut in pieces. Delicious with mashed potatoes and green beans.
Stir ingredients together. Pour in a casserole dish. Cover and bake for 1 hour in a 350° oven.
Dissolve Jell-O in 2 cups boiling water. Combine all ingredients in separate bowl. Pour Jell-O over ingredients and mix together. Pour into mold and let set. Unmold on lettuce leaves. Fill center with cottage cheese.
Mix cake mix with nuts and shortening. Blend thoroughly with electric mixer. Add egg and water; mix thoroughly. Dough will be quite stiff. Drop by teaspoonfuls onto greased cookie sheet. Bake for 10 to 12 minutes in a 350° oven. Cool on wire rack.