HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 9 ingredients in large baking dish (mix lightly; don't mix so much that you crush the chicken). Combine potato chips and cheese and sprinkle on top of chicken mixture. Chill overnight. Bake in hot oven, 400°, until bubbly, about an hour. Good for company! The work's done the day before it's served.
Put all ingredients in blender for 30 seconds on high or until thoroughly mixed. Bake 30 minutes in pie pan in 400° oven.
In large heavy pan, saute in oil, onions, green pepper and garlic buds. Remove from pan and then brown ground beef. Sprinkle lightly with salt and garlic powder while cooking. Drain all fat, then add cooked onions, garlic and pepper and 5 ounces pepperoni, stewed tomatoes, tomato sauce, tomato paste, mushrooms, 1 paste can of water (or more), 3 pinches of oregano, 2 pinches of basil, 1 pinch thyme, 1 bay leaf (take out after 1 hour), 2 tablespoons sugar and 1/2 cup grated Parmesan and simmer uncovered 2 hours or more on low heat. Stir occasionally. Makes 4 quarts of sauce.
Beat first 5 ingredients well. Sift together flour, baking powder, soda, salt, nutmeg, cloves and cinnamon and add. Fold in nuts and raisins. Bake at 325° in greased and floured 10-inch tube pan, 9 x 13-inch pan or muffin tins*. Bake 1 1/2 hours (less for muffins). Sprinkle with powdered sugar and serve warm or cool and frost.
Combine chocolate, sugar and eggs in blender container. Add hot milk and brandy. Process on medium speed until smooth. Pour into dessert dishes. Chill for 1 hour. Garnish with whipped cream. Serves 6.
Mix all ingredients; pour into greased Pyrex dish. Must be deep dish. Bake at 300° for 40 minutes.
Mix all ingredients thoroughly. Pack into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/2 hours. Unmold. Serve hot or cold. For catsup-topped loaf, spread 3 tablespoons catsup over.
Brown onion and ground beef. Add chopped green pepper, chorizo and mushrooms. Stir in	sauce mix, 2 cans tomato sauce, 3 tomato sauce cans of water and the tomato soup. Add salt and pepper to taste.	Simmer for 20 to 30 minutes. Pour spaghetti sauce over noodles. Ono!
Combine butter and water. Place over low heat until butter melts. Add salt, food coloring and peppermint. Gradually add sugar, blending well. Knead until smooth.
Mix the apples with lemon juice and 1 tablespoon of cinnamon. Put apples into bottom of a 9 x 13-inch glass dish. Spread flat. Sprinkle dry cake mix evenly over apples. Sprinkle cinnamon over mix and drizzle oleo over the top. Cover dish with aluminum foil and place in a 350° oven. Bake 20 minutes or until apples are bubbly. Remove foil and bake 30 minutes more or until top is brown and apples are tender.
Butter a 9 x 13-inch pan. Add chopped nuts. Place dinner rolls on top of nuts. Sprinkle pudding over rolls. Melt margarine or butter with brown sugar. Pour over rolls. Cover pan with foil. Put in a cold oven overnight. In the morning, remove from oven and remove foil. Preheat oven to 375°. Bake approximately 20 minutes and turn out on serving plate.
Heat milk and butter, then add to other ingredients. Bake at 300° for 1 hour in tube pan.
Combine cranberries and sugar and set aside. Dissolve jello in boiling water, then add cold water, lemon juice, cinnamon and cloves. Chill until thickened partially. Add cranberries, orange and nuts.
Melt butter and blend with sugar to mashed yams until very creamy. Add eggs and beat until smooth; add salt, milk, vanilla and cinnamon. Bake at 350° for 1 hour.
In large skillet, melt butter. Baste mushroom caps with butter and place on baking sheet. Baste inside of caps with butter. In skillet with remainder of butter, saute vegetables. When about half done, add chicken and finish sauteing, adding Worcestershire Sauce. Spoon filling into caps. Top with a liberal amount of your favorite type of shredded cheese. Either in oven or on the grill, heat mushrooms just until cheese melts, then serve warm.
Mix and cool for at least 10 minutes. Pour on top of mixture in baking dish. Chill well before serving.
Beat egg whites with salt until frothy. Add cream of tartar; beat stiff, but not dry. Fold in sugar, 3 tablespoons at a time, then flour, which has been sifted once, then measured and sifted 3 more times. Lastly, add vanilla. Pour into angel food cake pan and bake at 300° to 325° for 1 to 1 1/4 hours.
Cream butter and add sugar gradually. Add eggs, beating after each addition. Mix and sift dry ingredients and add to batter alternately with milk. Add vanilla. Divide batter into two parts. Bake two plain layers. Into the other half put raisins and spices. Stir well and bake two spice layers. Bake at 350° for 30 minutes. When stacking the layers, begin with a spice layer and then a plain layer. Use the following filling between layers.
Make a white sauce of melted butter, flour and milk. Beat egg yolks until thick and lemon colored. Add to the white sauce. Beat the egg whites until stiff, but not dry. Fold into the white sauce-yolk mixture. Bake in an ungreased casserole at 325°, starting with a cold oven, for 1 hour. Remove immediately for eating or it will collapse. Serves 4.
Cook peas as directed on package. Shortly before end of cooking time, add radishes and continue cooking until radishes are heated through. Don't overcook or radishes will lose their crispness and color. Drain. Add salt and butter and stir until melted. Makes 4 servings.
In a large soup kettle or Dutch oven, combine broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
Brown beef and drain. Add taco seasoning and simmer for 5 to 10 minutes. Lay rolls flat in baking dish and spoon beef mixture over them. Spread sour cream, then the cheese. Crush Doritos and sprinkle on top. Bake at 400° for 15 to 20 minutes.
In a mixing bowl, dissolve yeast in very warm water. Stir in remaining ingredients. Beat until smooth (100 strokes). Cover and let rise 1 hour. Beat down and pour into greased 10-inch tube pan. Let rise to within 1-inch of top of pan (45 minutes). Heat oven to 350° (moderate). Bake 45 or 50 minutes. Serve hot. Makes 16 servings.
Crumble the bread in bottom of a 9 x 13 pan. Sprinkle chopped ham, sausage, bacon or chicken over bread. Mix the eggs with the milk and dry mustard. Pour over bread and meat. Sprinkle with the cheese. Then place slices of American cheese over entire pan. Let stand 3 to 4 hours or overnight in the refrigerator. Bake at 350° for 1 1/2 hours.
Saute green peppers in butter in a covered skillet over low heat for 15 minutes. Remove cover and cook until brown. Season with salt, pepper and Worcestershire sauce.
Combine marshmallow cream, powdered sugar and vanilla. Mix well by hand. Mixture will be very dry. Shape into five 4 x 1 inch rolls. Chill 2 to 3 hours. Put caramels and water in top of double boiler. Dip rolls in melted caramels and then roll in pecans. Chill 1 hour. Cut into slices.
Mix all together and place in a 9 x 13-inch pan (or use Bundt pan) for 40 to 45 minutes. Bake at 350° for 30 minutes.
Cut and debone chicken into bite sizes. Place chicken on top of layered chips in large casserole dish. Mix soup and sauce; pour onto chicken and chips. Bake at 375° for 35 to 45 minutes, until bubbly. Place cheese and onion on top until melts. Serve.
Peel apricots. Remove stones from fruit; puree fruit in blender. Stir in lemon juice. Add rum and ginger. In saucepan, cook water and sugar over low heat. When sugar is dissolved, bring to full boil and simmer about 5 minutes. Remove syrup from heat; chill. Combine syrup and apricot mixture. Freeze in ice cream maker. Best eaten soon after it is made.
Cook macaroni until tender and drain. Grate cheese and mix with macaroni while still hot. Add butter, salt, pepper and paprika. Stir in sweet milk and pour into casserole. Sprinkle lightly with paprika. Bake at 375° for 20 to 25 minutes.
Scald milk; combine with shortening, sugar and salt. Cool to lukewarm by adding water. Add yeast; mix well. Blend in egg and add slowly flour. Mix until dough is well blended and soft.
Layer chicken in a 9 x 13-inch pan. Mix soup and broth. Pour over chicken. Add mixed vegetables. Mix Bisquick and milk and pour over all. Top with melted butter. Bake at 350° for 1 hour. Good leftover, also freezes well.
Spray "Pam" into Tupperware (or other) mold. Freeze overnight.
Preheat oven to 350 degrees. Crumble sausage into medium skillet; cook over medium heat until browned, stirring occasionally. Remove sausage and drain on paper towels. In large, lightly greased casserole dish, layer on half noodles, one half sausage, and one half remaining ingredients. Repeat with second layer of noodles, the sausage and remaining ingredients, reserving several pepperoni slices to garnish top. Bake 35 to 40 minutes. Serve immediately. Refrigerate leftovers.
In a large mixing bowl, combine all ingredients except vegetable oil. Set aside for 20 minutes. Heat the oil in skillet. Drop one teaspoonful of mixture for each fritter. Cook until golden brown (without turning), about 1 minute. Remove fritters with slotted spatula, allowing oil to drip off, putting cooked fritters onto paper towel. Makes about 20 fritters.
Saute onions and green pepper until almost tender. Stir together with remaining ingredients. Bake at 350° for 1 hour.
Peel and slice carrots into microwavable casserole dish. Cut up onions on top of carrots. Cut up margarine into 4 to 5 pats on top of carrots and onions. Spread sugar over top. Salt as you would any vegetable. Do not stir. Microwave on High 10 to 15 minutes. Stir carrots and microwave another 10 to 15 minutes or until done.
Saute vegetables in margarine until tender. Add process cheese spread and milk; stir over low heat until process cheese spread is melted. Stir in macaroni. Spoon into 2-quart casserole; sprinkle with Parmesan cheese. Bake at 350° for 20 minutes. Top with remaining process cheese spread; continue baking until process spread begins to melt. Makes 6 servings. (Can also be done in the microwave.)
Do not mix with electric mixer. Mix flour, sugar, soda and salt together. Beat eggs and add to oil. Add apples and nuts to flour mixture and add eggs and oil; mix well. Batter will be very thick.
Pour beans into casserole dish; add steak sauce, mustard and ketchup, mixing well. Add brown sugar and bacon pieces. Place in oven for 45 minutes at 375°. Bake with a cover. Cool 5 minutes and serve. Serves approximately 4 to 6 people.
Place sugar, salt and water in a saucepan. Bring to a boil, cover and simmer 10 minutes. Remove from heat and add vanilla. Serve warm.
Preheat oven to 350°. Blend cake mix, eggs and melted margarine to form dough. Stir in butterscotch brownies. Spread in 9 x 13-inch pan. Bake 30 minutes or until golden brown. Sprinkle with powdered sugar. Cut into squares.
Cut up onions and meat into small pieces and stir into softened cream cheese. Add remaining ingredients. Form into a ball and roll in pecans. Chill. Serve with crackers.
Boil bell peppers for 20 minutes. Boil 1 cup water and add the rice and simmer for 30 to 40 minutes. Fry the Vege Burger and mix rice and Vege Burger. Put square Jack cheese in bottom of each pepper. Fill peppers with rice and burger. Place strip of Jack cheese on top of each pepper. Place in oven at 325° for 20 minutes. Goes good with fruit salad and lima beans.
Combine first 6 ingredients in bowl. Combine next 4 ingredients in second bowl. Combine both mixtures. Bake in greased tube pan at 350° for 1 hour or until done.
Melt butter in pan. Pour in sugar, milk and flour mixture. Next, drop in pie filling by tablespoon. Bake at 350° approximately 30 to 45 minutes.
Cook and drain frozen broccoli. Saute onion in butter until soft. Add the rest of the ingredients and cook until everything is hot. Serve on cocktail bread.
Mix all ingredients except mayonnaise and cream cheese and set for 1 hour. Add cream cheese and enough mayonnaise for good dip consistency. Serve with Wheat Thins or other crackers.
Put bananas and lemonade in blender. Mix all the ingredients (except ginger ale) together and freeze. Remove from freezer about 2 or 3 hours. Add 5 quarts of ginger ale when ready to serve.
Put 3 quarts water in large saucepan. Add meat, bones, bay leaves and peppercorns. Cover and let boil for 1 or 2 hours. Add tomatoes and carrots; cook 1 hour. Add 1 tablespoon flour to sour cream and mix. Make sure soup is bubbly before adding sour cream mix; stir to mix well. Cover and simmer 1 hour.
Combine all ingredients. Bake in 325° oven in greased loaf pan for 1 hour. Bread is done when tester is dry. Can add chopped nuts if desired.
Combine spices in bowl, blend well. Stir in applesauce. Dough will be stiff. Roll dough 1/4-inch thick on cookie sheet. Cut out shapes with cookie cutters. Remove and discard extra dough. Let dry for 4 to 5 days, do not cover. Store in airtight container or bag.
Combine 1 cucumber, garlic, 1 cup sour cream and 1 cup broth in blender and blend until smooth. Continue until all ingredients are blended. Combine and add vinegar and salt. Chill and serve topped with toasted almonds.
Grease 9x13 inch dish. Thaw hash browns, enough to separate and spread in dish. Salt and pepper to taste. Saute butter and onions in pan; remove from heat. Add soup, cheese and sour cream. Pour on potatoes. Cover and bake 30 minutes at 375°. Uncover and bake additional 30 minutes.
Place squash cut side down in glass baking dish. Add small amount of water, about 1 inch in pan. Bake at 325° for approximately 20 minutes or until partially soft. Remove water from pan; turn squash cut side up in pan. Fill each half with 1/4 cup applesauce; sprinkle with cinnamon. Return to oven; continue baking until done. Makes 2 servings.
Cover 4 quart greased casserole dish with thinly sliced potatoes. Sprinkle onion salt, pepper, salt and parsley flakes to taste.
Heat oven to 350°. In a bowl mix flour, salt and cocoa, set aside. In another bowl mix mayonnaise, sugar and vanilla. Add flour mixture to mayonnaise mixture. In measuring cup mix 3/4 cup water with the baking soda. Pour into mayonnaise mixture and stir. This will foam up a bit and may look lumpy. Pour batter into a 9 x 13 pan or 2 round 8 inch pans and bake for 30 minutes or until a toothpick inserted comes out clean. Cool and frost.
Grease a 6 x 9-inch pan. Combine all ingredients, except bread. Pour milk mixture into pan and add bread, soaking it. Sprinkle with cinnamon. Bake at 350° for 1/2 hour.
Layer all ingredients, except tapioca, in Dutch oven. Start with meat first. Smear soup over top. Sprinkle tapioca on top. Do not stir or mix. Cover; bake at 250° for 5 hours. No peeking.
Combine gelatin with 2 cups boiling water; let cool. Stir in milk and juice. Chill until slightly thickened. Fold in remaining ingredients. Mold in a 2-quart mold or a 9 x 13-inch pan. Chill until firm.
Saute butter, onion, bell pepper, garlic, celery and ground meat. Take off fire. Season and add tomato sauce, Ro-Tel and cream of mushroom soup. Add rice, chopped cabbage and water. Bake, covered, at 375° for 1 1/2 hours. Stir often.
Put tomatoes, onions and hot peppers in large pan. Mix remaining ingredients together and then pour over the tomatoes; bring to a boil. Remove from heat immediately and put in sterile jars and seal.
Heat oven to 400°. Mix butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough into balls.
Combine ingredients and pour over meat; let stand for 2 hours or more. Add damp hickory chips to medium-hot coals. Cook for 10 to 15 minutes, basting with small part of unused marinade. Turn and cook for 15 to 20 more minutes with grill cover closed. Serve with heated unused marinade. Serves 4.
Mix well and shape in small balls. Place on cookie tin and bake at 350° for 15 to 20 minutes.
Mix together well. Place in large casserole dish. Bake at 350 degrees for 25 minutes. Serve with garlic toast.
Mix gelatin and cold water and let stand 1/2 hour. Add boiling water and sugar; cool. Add remaining ingredients.
Preheat oven to 350°. Coat sides of pan with melted margarine, then pour remainder in blender. (While cooling, mix dry ingredients and raisins.)
Batter should be like thick pancake mix. Heat butter. Mix dry ingredients. Stir in buttermilk and butter. Add egg. Bake at 450°.
Place sirloin tips in bottom of pan. Add onion, peppers, mushrooms, stewed tomatoes and a sprinkle of salt and pepper. Spread the packages of gravy mix over ingredients to cover. Drop in the beef bouillon cubes. Add water to the point where the beef is covered. Stir all ingredients occasionally as they cook. Bake at 350° for 1 1/2 hours. Place beef dish over noodles or rice.
Mix all of the above well. If too thick, add 1 tablespoon milk until creamy. Refrigerate. Serve with crackers.
Spread 1 teaspoon pizza sauce on each slice of bread. Place cheese on top of four slices of bread. Place six pepperoni slices on top of cheese. Now, place your own favorite assorted toppings on top of pepperoni. Cover with the other four slices of bread. Melt shortening in skillet on medium heat. Place sandwich in skillet. Cover for 2 to 4 minutes or until golden brown. Cut sandwiches into 4 pieces. Heat remaining pizza sauce and serve with sandwiches as a dip.
Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Cream remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2 3/4 cups flour, baking powder and salt; gradually add to creamed mixture, beating until well blended. Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake at 325° for 1 hour and 10 minutes. Remove from pan and cool completely. Serves 16. Calories: 336; fat: 14.5 grams.
Cream sugar and Crisco; add eggs one at a time, beating well after each egg. Add flour one cup at a time, alternately with milk. Add vanilla; add third cup of flour as last ingredient. Keeps cake from falling. Bake 2 layers at 375° until light brown in a greased and floured cake pan. Grease bottom of pan only.
Crush saltines with a rolling pin; measure 2 cups crumbs. Melt butter over low heat. Saute onion in butter. Combine with saltines, parsley and pepper. Place 1/2 the mixture in bottom of lightly oiled 8-inch pie pan. Spoon in salmon. Cover with remaining crumbs; add milk. Bake in preheated 400° oven for 20 minutes.
Chop cabbage in medium pieces and spread in bottom of greased 13 x 9 x 2-inch baking dish. Brown meat and onion. Stir in cooked rice and salt. Put on top of cabbage.
Combine first three ingredients in top of double boiler and beat with egg beater until ingredients are mixed. Place over rapidly boiling water and beat constantly with beater 7 minutes or until frosting stands in peaks. Remove from water. Add extract. Fills and frosts top and sides of 2 (9-inch) layers. If you want chocolate 7 minute frosting, fold in 3 squares melted unsweetened chocolate just before spreading.
In medium bowl, combine flour, margarine and 1/4 cup powdered sugar. Mix with fork or pastry blender until well combined. The mixture will be slightly crumbly. Press evenly into bottom of 8 or 9-inch square shallow baking dish. Bake at 400° for 8 minutes until just slightly brown at the edges or leave unbaked as desired. In medium bowl of electric mixer, combine softened cream cheese, remaining 1/2 cup powdered sugar and 1/2 of the whipped topping. Beat until fluffy and spread evenly on top of the flour crust. Refrigerate while making pudding layer.
Mix together sausage, cheese, Bisquick, eggs and milk. Spoon into mini-muffin pan. Bake at 350° for 20 minutes.
Brown sausage; drain. Place in deep pie or casserole baking dish. Heat spinach in microwave until thawed. Spread over sausage. Drain first. Top with cheese. Blend milk, eggs, Bisquick, salt and pepper. Pour slowly over top of cheese. Bake at 400° for 30 to 35 minutes. Should be golden brown. Let set for about 5 minutes before serving.
Melt butter. Dip chicken into butter then into mixture of dry ingredients. Place in baking dish. If any butter is left over, pour on chicken. Bake 1 hour at 350°.
Brown rice in hot fat; add all ingredients. Add enough water to cover rice. Cover with lid; allow to simmer until rice is tender, about 30 minutes. Remove lid; continue to simmer until rice is allowed to dry out. Do not stir often or rice will become mushy.
Fry hamburger with green pepper and onion; drain fat. Combine the rest of the ingredients with the hamburger. Add salt, pepper and Worcestershire to taste. Bake at 350° for 1 hour in a Dutch oven or roaster.
Cream Crisco, oleo and sugar. Add eggs, one at a time, beating well after each one. Add flour, sifted with baking powder, small amount at a time, alternating with milk. Add vanilla, stir in pineapple and blend well. Pour batter into greased and floured tube pan. Place in cold oven at 325°. Bake 1 1/2 hours. Let stand in pan for 10 minutes, then remove carefully.
Cook noodles as directed on package; drain. Cook beef and onion until well done; drain. Stir in spaghetti sauce and mushrooms; heat to boil. Reduce heat to simmer. Mix remaining ingredients except Mozzarella slices. Pour small amount of sauce on bottom of 13 x 9 x 2-inch baking dish. Place 3 lasagne noodles on top of sauce. Spread cheese mixture on lasagne. Top with a layer of Mozzarella cheese. Repeat this step with remaining ingredients. Bake at 350° uncovered for 30 minutes or until bubbly.
Beat eggs and whole egg until real pale. Add baking powder and cold water, then flour, a little at a time until stiff. Roll real thin and cut into strips. Break into small pieces and drop into boiling chicken broth. Boil about 5 minutes and add yellow food color. Put lid on pot and let set until dinner is ready.
Divide tube of rolls into quarters. Gently seal center seam of each quarter and shape into even rectangles. Spread 1/4 pound of sausage over each quarter of dough. Roll around length and slice. Place pinwheels on cookie sheet and bake at 350°. Makes about 45 pinwheels.
Pressure cook pinto beans until done. Fry hamburger and onion. Mix ingredients (except chili powder) and simmer for 1/2 hour. Add chili powder to taste.
Mix together cake mix, melted butter, egg and 1/3 cup evaporated milk. Pat this mixture in a greased 9 x 13-inch cake pan. Bake at 350° for 8 minutes.
Cream butter and sugar. Add eggs and beat well. Sift together flour, cocoa, baking powder and spices. Add milk and flour mixture alternately. Beat well. Add hot mashed potatoes, chopped pecans and vanilla last. Bake in 3 (9-inch) layer pans at 350° for 25 to 30 minutes or in Bundt or tube pan at 350° for 1 hour.
Combine butter and sugar. Add eggs. Add (sifted together), flour, nutmeg, salt, cinnamon, soda and allspice. Add apples. Bake at 350° for 1 1/2 hours.
Sift flour and baking powder into a bowl. Beat eggs in separate bowl until thick. Add sugar gradually, then add milk, margarine and vanilla that have been heated until a skim appears on top. Gradually add flour. Place into a greased 9 x 9-inch baking pan. Bake at 350° for 20 to 25 minutes or until toothpick comes out clean.
Cream together margarine, shortening, sugar, eggs and vanilla. Mix flour, baking powder and baking soda and add to creamed mixture a little at a time, stirring together. Refrigerate overnight. Roll out dough and cut cookies. Bake at 350° for 6 to 8 minutes.
Mix cheese and sausage together. Add Bisquick. Roll into bite-size balls and bake at 350° until brown.
Peel and slice eggplant. Mix flour, salt and pepper. Cover eggplant with flour mixture. Drop into hot skillet of oil and fry until brown on one side. Turn and fry until crisp; remove from oil and drain. Garnish with sliced red ripe tomatoes.
Brown beef, onion, celery and pepper. Mix together soups, sauces and rice. Add to meat mixture. Pour into baking dish and top with chow mein noodles. Bake at 350° for 15 minutes.
Mix thoroughly. Roll dough into golf ball sizes and chill for approximately 15 minutes, then roll flat. Cut out for desired pie sizes. Delicious and tender.
Combine all ingredients in large bowl. Serve as snack. Yield: 16 to 20 servings.