HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soups, Cheez Whiz, chicken broth and milk in a large microwave-safe bowl. Mix and heat on High for 3 minutes; stir and heat for 3 more minutes, or until cheese is melted. Stir, then add cooked spaghetti and chicken. Pour mixture into greased 9 x 13-inch pan. Top with grated cheese. Bake at 350° for 30 minutes, or until set.
Pour apple cider and ginger ale into bottom of a large electric coffee maker. In top of basket, combine red hots, cinnamon sticks and cloves. Perk until ready.
Soak eggplant slices in cold water 15 or 20 minutes. Drain and blot dry. Spread lightly on both sides with mayonnaise, then press lightly into grated cheese, then into crumbs, lightly coating both sides. Spray shallow baking pan with cooking spray for no-fat frying. Arrange eggplant in single layer. Bake in pre-heated oven at 475° for five minutes. Turn and bake an additional three or four minutes until eggplant is golden and crisp on the outside and tender inside.
Combine cracker crumbs and butter. Press into 9 x 13 greased pan. In bowl, combine remaining ingredients; mix well. Spread over crust. Bake at 350° for 25 to 30 minutes or until edges are golden brown. Cool on wire rack.
Roll out thawed bread dough to about 9 x 13-inches. Mix eggs, spices and oil. Spread on both loaves, reserving a small amount. Layer pepperoni, sausage, ham and cheese on dough in middle. Roll up loaves, long side, jelly roll style. Tuck in ends. Put seam side down on cookie sheet. Brush remaining egg mixture on top of loaves. Bake at 350° for 25 to 30 minutes. Serves 12.
Boil macaroni until done; drain the water off macaroni. Put into mixing bowl. Beat eggs well. Blend fast with macaroni, making sure the eggs don't cook while stirring. This is just a glaze. Set aside. Add pepper. Melt all cheeses, milk and butter together. Add to macaroni. Place into a large baking dish. Bake at 350° until golden brown on top.
Mix all ingredients, then fold in oysters. Crumble a few crackers over top for a thin crust. Bake at 350° for 30 minutes or until golden brown.
Mix flour, sugar and baking powder. Cut in margarine with pastry blender. Set aside 1 cup crumbs. Beat eggs slightly. Add milk and vanilla. Add mixture to larger crumb mixture and mix. Pour into a greased 9 x 13-inch pan. Spoon pie filling on top. Sprinkle with reserved crumbs. Bake in preheated 350° oven for 40 minutes. Serve warm or cold.
Mix flour, oleo and pecans. Press into large baking dish. Bake at 325° for 20 minutes. Mix together sugar, cream cheese and whipped topping. Spread on cooled crust. Boil berries, sugar and water. Cook 1 minute. Mix cornstarch with 1/4 cup water. Add to blueberries and cook until thick. Cool. Spread on cream cheese. Top with whipped topping.
Beat egg yolks with rotary beater. Add remaining ingredients except egg whites and beat until smooth. Gently fold in egg whites. Pour onto hot griddle.
Preheat oven to 400 degrees. Combine ground beef and egg in large bowl; mix well. Add oats, onion, green pepper, 1/2 the ketchup, milk soup mix 2 Tbsp. Worcestershire sauce, salt and pepper to ground beef mixture and mix well. Shape into a loaf and put in baking dish. Bake for 45 minutes. Combine remaining Worcestershire sauce and ketchup in a small bowl and mix well. Take meat loaf out of oven and spread mixture on top. Bake another 10 minutes or until cooked through.
Slice jalapenos in half. Clean out seeds. Stuff with cream cheese and wrap in half a strip of bacon. Secure with a toothpick and grill for approximately 25 minutes.
Combine all ingredients in large mixing bowl and mix with electric mixer. Batter should be thicker than a normal cake mix batter. Bake at 375° for 45 minutes.
In skillet, brown chicken in hot fat. Season with salt and pepper. Place in 2-quart casserole. Drain excess fat in skillet. Add remaining ingredients, except celery and bay leaf. Heat, scraping up browned pieces. Pour over chicken. Tuck in celery and bay leaf. Cover and bake at 350° for 1 1/4 hours. Remove bay leaf and celery. Serves 4.
In mixing bowl, combine sugar, nutmeg, flour, salt and milk. Beat for 2 minutes on medium.
Sift together in large bowl all dry ingredients. Combine remaining ingredients and add liquid mixture. Stir just enough to moisten. Pour into 2 greased 9 x 5 x 3-inch pans or 6 (6 x 3 x 2-inch) greased foil pans. Bake at 350° for 1 hour for large pans and 40 minutes for small pans. Remove from oven and cool 5 minutes before removing from pans. Finish cooling on wire racks.
Cut carrots into 1/2-inch thick slanting slices. Heat olive oil in large pan; add carrots. Cover and cook until partially tender (about 8 minutes). Add water, lemon juice and peel, salt, sugar and pepper. Bring to boiling; add artichoke hearts and cook until just tender or if using canned artichokes, warm through. Lift out vegetables with a slotted spoon and arrange in bowl. Cool vegetables and cooking liquid separately, then pour cooled liquid over vegetables and refrigerate several hours.
Mix in punch bowl. Add cake of ice. Decorate with orange and lemon slices.
Cook margarine and chips until melted and smooth. Let cool. Add nuts and marshmallows. Mix well. Form into rolls on 2 or 3 sheets of wax paper covered with coconut. Chill, slice and serve.
Dissolve the gelatin in boiling water. Add blueberries and pineapple; mix well. Chill until gelatin mixture is partially set.
Beat the eggs and milk together. Sift flour, baking powder, salt and pepper into eggs and milk. Beat until well mixed. Add mashed potatoes and beat again. Stir the well drained corn kernels in with spoon or rubber spatula along with chopped parsley. Drop by spoonful onto shortening which has been heated until an inch square of bread will brown in a minute (1 1/2-inches of shortening in pan). Each puff must be turned in a few minutes, so fry only 4 or 5 at a time.
Bring to boil the chicken in the water and chicken base. Simmer until cooked. Remove chicken; reserve the stock. Discard skin and bones and set aside the chicken meat, sliced into bite-size pieces.
Take cherry jello and	dissolve with	1 cup	boiling water. Separate into 2 different bowls	1/2 cup each. To first, add 1/2 cup sour cream and whip. Pour on bottom of 9 x 13-inch pan and let set up in refrigerator. To the remaining 1/2 cup of jello, add 3 teaspoons of cold water. Pour on top of set up jello. Allow this	to set up. Repeat this with all kinds of jello in colors as follows: cherry, orange, lemon, lime, lemon and blue food coloring, added to make a blue color, then black raspberry. Top with Cool Whip and sprinkle with chocolate or multi-colored sprinkles.
In 2-quart saucepan, strain 1 cup oyster liquor. Add oysters, butter and pepper. Over low heat, cook until oysters curl around the edges. In a small saucepan, over medium heat, heat half and half and milk until tiny bubbles form around edges of saucepan. Add to oyster mixture. Ladle soup into bowls. Garnish with oyster crackers.
Cut each chicken breast in half. Beat egg lightly in a small bowl. Combine flour, 1/2 teaspoon salt and 1/8 teaspoon pepper on wax paper. Dip chicken in egg. Dredge in flour mixture. Melt 2 tablespoons butter in a 10-inch skillet over medium-high heat. Add chicken and cook 10 minutes or until tender. Remove to a platter. Keep warm. Add 2 tablespoons butter to drippings in skillet. Add mushrooms and cook over medium heat until tender. Stir in 2 tablespoons flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring constantly, 1 minute. Stir in milk and sherry. Cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 cup sauce. Add pasta to sauce in skillet, tossing to coat. Arrange on platter with chicken. Pour remaining 1 cup sauce over chicken. Sprinkle pasta with parsley.
Heat pot. Add garlic and ginger. Brown pork and spareribs. Wash black beans slightly and then mash fine. Combine with the remaining ingredients and pour over spareribs; mix thoroughly. Simmer for 1 hour until tender.
Whip cream cheese and sugar at low speed until soft and fluffy. Add peanut butter and mix well. Dissolve gelatin in boiling water; add to peanut butter mixture and mix well. Add milk and beat. Remove beaters and fold in Cool Whip. Spoon into graham pie crust.
Brown hamburger, onion and bell pepper; drain and set aside. Cook spaghetti according to package directions; drain and set aside. Melt butter; add Worcestershire sauce, tomato puree, soup, salt, pepper and 6 ounces cheese. Mix all ingredients together. Pour into baking dish and top with remaining cheese. Bake at 375° until cheese on top melts.
Mix shortening, 1/2 cup of sugar and egg. Sift flour, baking powder, salt and nutmeg together. Stir into shortening mixture with milk. Fill greased muffin tins 2/3 full. Bake 20 to 25 minutes at 350°. Immediately remove from pans, roll in butter, then in 1/2 cup sugar and cinnamon mixture.
Cook chicken and cut up. Place in bottom of casserole dish. Put in dressing and butter. Heat soup and broth. Pour over chicken and dressing. Bake at 350° until brown and bubbly. Watch close or it will dry out.
Brown beef, onion and green pepper; drain. Put into casserole dish. Lay vegetables, then soup, Cheddar cheese and Tater Tots. Bake, uncovered, for 40 minutes at 350°. (You may change meat to chicken, the soup to cream of chicken or cream of celery.)
Use fresh or frozen blackberries. Roll out dough and cut into 4 or 6-inch squares. Grease bottom of baking dish or favorite pan with butter or margarine. Have handy sugar and butter. Put a handful of berries on dough (I hold the dough squares in palm of hand). Now sprinkle sugar over berries and a piece of butter. Now fold over dough square securely until each corner is sealed. Place in corner of pan or dish.
Mix corn meal, salt and soda. Add buttermilk and cracklings. Pour into skillet and bake at 450° for 30 minutes.
Fry bacon until crisp. Remove bacon and most of grease. Chop and saute peppers, onions and garlic. Break up cheese and add to mixture in skillet making sure heat is very low. Add bacon and chilies, chopped and drained, and drained tomatoes. Cook over low heat 30 minutes. Serve warm with tortilla chips. Freezes well.
Combine the hamburger meat and oats or cracker crumbs. Add just enough milk to soak them. Add egg and mix. Add salt, pepper and garlic salt to taste. Form into walnut size balls; brown in bacon grease until brown on both sides. Pour off some of the grease. Add the tomato sauce and enough water to cover. Place cover on skillet; cook on low heat for about 45 minutes.
Bring water to boil, potatoes, onion and bouillon included with water. Boil for 20 minutes if using cubed potatoes, 10 minutes if using hash browns. Add vegetables and boil 10 minutes, or until done. Add soup and cheese and heat through.
Mix above ingredients and pour into 9 x 13 inch baking dish. Bake at 350 degrees for 45 minutes.
Heat oven to 350°. Microwave chocolate and margarine in large microwavable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread in greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan and cut into squares.
Mix all ingredients well. Bake at 450° for 10 minutes, then reduce to 350° for 30 to 35 minutes. This will make 2 deep dish pies or 3 regular pies. Real good.
Remove chicken from bone, replace chicken into broth. Place chicken in 9 x 11-inch pan; add 2 tablespoons butter and 2 tablespoons chicken instant bouillon. Add enough broth to cover chicken.
Mix sugar, oil, salt, eggs and vanilla together. Add zucchini. Add rest of ingredients in order listed. Mix well. Will look lumpy. Grease well either 2 large or 3 small bread tins. Bake in 350° oven for 45 to 60 minutes.
Mix berries, sugar, flour, salt and lemon juice. Pour into greased 9 x 9 x 2-inch pan. Dot with butter. Place in preheated oven for about 15 minutes or until mixture is hot and bubbling. Have pie crust at room temperature and cut into strips for cobbler pie. Place strips on berries and cook until brown, approximately 15 minutes.
Pour into greased and floured tube pan. Place in cold oven. Turn heat to 325°. Bake 1 1/2 to 1 3/4 hours. Let stand in pan 10 minutes before turning out.
Combine ingredients and mix well. In shallow dish or plastic bag, pour over chicken, beef or pork. Cover and marinate in refrigerator 4 hours or overnight, turning occasionally. Remove meat from marinade; heat marinade. Grill or broil as desired, basting frequently with marinade. Refrigerate leftover meat. Makes about 3/4 cup.
Pour into 9 x 13-inch cake pan. Let set and cut into desired shapes.
Mix broccoli and rice while hot. Add margarine, Cheez Whiz and soup. Mix well and pour into buttered casserole dish. Bake 30 minutes at 350°.
Preheat oven to 350°. Melt butter. Fry onion. Add salt and pepper. Add cut up chicken and cook until brown. Put chicken, onion and butter mix into a large bowl and, with a mixer, beat in cream cheese until it looks like tuna spread. Add Cheddar cheese. Mix well. Spread rolls out. Place a heaping tablespoonful of chicken mix on roll. Roll into crescent shape. Bake 10 to 15 minutes.
Heat oven to 375°. Mix brown sugar, butter and egg thoroughly. Stir in oats, flour, baking soda, salt and cinnamon. Shape dough by tablespoonfuls into 1 1/2-inch balls. Place 1-inch apart on ungreased baking sheet; press down with fork. Bake until almost no indentation remains when touched, about 9 minutes. Cool slightly; remove from baking sheet. Makes about 2 dozen cookies.
Heat oven to 350°. Cut stems from mushrooms, finely chop enough stems to measure 1/3 cup. Cook and stir chopped mushroom stem and onion in 3 tablespoons butter until tender, about 5 minutes. Remove from heat. Stir in bread crumbs, salt and pepper. Heat 1 tablespoon butter in shallow baking dish until melted. Fill mushroom caps with stuffing. Place mushroom caps filled side up in baking dish. Bake 15 minutes. Set oven control to broil or 550°. Broil 3 to 4-inches from heat 2 minutes. Serve hot.
Preheat oven to 350-375°. Place tortilla on baking sheet, spread sauce over tortillas, then add half of the cheese, pepperoni and lots of veggies and then add the rest of cheese on top. Bake until cheese is melted and tortillas are golden.
Heat oven to 350°. Grease 9 or 10-inch quiche pan. Spread bacon, cheese, onion and corn in pan. Blend remaining ingredients for 1	minute. Pour over bacon mixture and bake for 50 to 55 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes before serving. Serves 6.
Cut chicken into small pieces seasoned with salt and pepper. Put in large pot add water. Cook on medium heat until chicken is tender, (about one hour).
Pound chicken breasts to flatten. Bread chicken breasts and set aside. Saute chicken breasts in oil. Heat Krab meat in a little butter; same with asparagus. Make Hollandaise Sauce.
Blend margarine, flour, salt and pepper in saucepan. Stir in milk. Cook until thickened, stirring constantly. Add onion, ham, eggs and peas. Pour into 10 x 10-inch baking dish. Pat biscuit dough to fit the baking dish. Place on top of casserole. Bake at 450° for 20 minutes or until top is light brown. Yield: 4 servings.
Brown meat. Add tomato paste, water and onion. Simmer 15 to 20 minutes. For each serving, put meat mixture on plate. Top with lettuce, cheese, tomatoes and corn chips.
Combine sour cream and marshmallows in a large bowl. Stir until marshmallows are well coated. Add all other ingredients and stir until well coated. Add all other ingredients and stir until well mixed. Refrigerate.
Fry, boil or bake fish until done. Bless it. Warm loaves in oven; separate into pieces. Bless it as well. Invite 5,000 of your closest friends and/or relatives. Jesus is the host.
Boil whole, unpeeled sweet potatoes until tender. Drain, peel and cut into thick slices. Drain peaches, save the juice. Stir the brown sugar into the juice until dissolved. Put a layer of potatoes in a baking pan. Spread half of the peach slices over the potatoes. Dot with butter. Sprinkle with the ginger. Repeat this step for second layer. Pour brown sugar mixture over potatoes. Bake for 30 minutes at 350°.
Saute peppers, celery, onions and meat in butter. Add salt. Reduce heat and cook 10 minutes. Stir in sauce from soups. Cook 5 minutes. Cook noodles (1 pound) according to package directions. Drain. Pour noodles into 14 x 10 x 2 1/2-inch pan. Stir gently until well mixed. Sprinkle 2 cups grated American cheese on top or use sliced cheese to cover top. Bake 35 minutes in a 350° oven.
Heat oven to 350°. Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt in bowl. Mix in milk and shortening; stir in nuts.
Wash mushrooms gently in cool water or wipe with a damp cloth. Remove stems, and chop. Saute onion in butter. Add chopped stems, pecans, bread crumbs, lemon juice and salt; mix well.
Melt chocolate in a double boiler. Blend sugar, cornstarch and salt into a saucepan and slowly stir in milk. Cook until mixture thickens and becomes bubbly. Blend in chocolate. Remove from heat and stir in vanilla and margarine. Stir until margarine melts. Chill. Makes 1 cup.
Sprinkle chicken with salt, pepper and flour. In a small bowl, mix vinegar, ketchup, brown sugar and cornstarch. In a large skillet, heat the oil over medium-high heat. Cook chicken until golden brown. Remove from pan and cover with foil when done. Increase heat to high. At this point, add a little oil, if necessary, and cook vegetables until crisp-tender, approximately 1 minute. Add the vinegar mixture and bring to a boil, stirring until thickened. Stir in pineapple. Serve spooned over the top of warmed chicken breasts.
Place browned pork chops on top of potatoes. Put butter over potatoes. Mix onion soups and flour together with 1 1/2 cans of water. Pour soup mixture over chops and potatoes. Salt and pepper to taste. Cover with foil. Bake 1 to 1 1/2 hours, until potatoes are soft, at 350°.
Mix flour, garlic and salt together. Coat cod in flour mixture. In skillet, add oil and butter. Place coated cod in skillet on medium. Sprinkle parsley flakes on cod and cook 5 minutes until lightly browned. Turn and add more parsley flakes. Cut onions in large 1 inch pieces. Cut celery on a slant 1 1/2 inches. Add to skillet. Cover and cook on low 10 minutes, or until celery is slightly tender. Serves 4 to 6.
Cook stew beef in water to cover, until tender. Add vegetables to meat and cook until vegetables are tender. In a skillet, put oil and diced onions; fry until brown. Stir onion mixture into pot of meat and vegetables. Simmer 3 minutes or until stew has thickened.
Mix rhubarb and sugar; let stand 1 hour or so. Bring rhubarb and sugar to hard boil; boil for 5 minutes. Remove; add strawberry jello. Stir well. Pour into hot jars; seal as you do with other jams.
Place rhubarb into unbaked pie shell. Mix eggs, sugar, flour and milk together and pour over fruit. (Mix flour and sugar together to help prevent lumps and then add to eggs.) Bake at 400° for 50 to 60 minutes until knife inserted near center comes out clean. Serve warm or cold.
Place in whatever size pan for the amount of broccoli and chicken you have. Bake at 350° for 30 minutes.
Boil vinegar, salt and water for 5 minutes. Divide other ingredients (spices) equally into 3 (1-quart) pickle jars. Pack cucumbers loosely into jars. Spoon hot liquid slowly into jars. Cover with enameled metal lids and allow to cool. Refrigerate for 2 plus weeks before eating. (These pickles stay crisp better than canned pickles because jars are not boiled.)
Mix the first 3 ingredients. Fold in peach pie filling, well drained can of fruit cocktail and marshmallows. Pour into bowl and top with coconut.
Sprinkle sugar and flour over sliced rhubarb. Place in 5 x 9-inch pan or large pie plate. Mix the remaining ingredients and spread over rhubarb mixture. Bake in 350° oven for about 30 minutes or until rhubarb is done.
Combine bacon, onion and hamburger. Mix in all other ingredients. Bake 1 hour at 350° in large oven casserole dish. Serves several.
Cream first 5 ingredients together. Add all dry ingredients. Mix well and fold in apples. Bake in tube or Bundt pan for 1 hour and 15 minutes to 1 1/2 hours at 350°. Pears may be substituted for apples.
Halve the cabbage; thinly slice crosswise and rinse with cold water. In a large pot, cook the bacon until crisp. Remove bacon; drain on paper towel and crumble. Return 3 tablespoons of bacon drippings to pot. Add cabbage, onion, caraway seed and rosemary to pot, stirring occasionally, until cabbage is tender (if needed, add 2 tablespoons water), about 15 minutes. Stir in crumbled bacon, salt and pepper.
Combine cake mix, pudding mix, eggs, water and oil and beat on medium speed for 2 minutes. Pour into greased and floured 9 x 13 inch pan and bake at 350° for 40-45 minutes. Dissolve jell-o as directed on package. Poke holes in cool cake and pour jell-o over the cake. Chill at least 4 hours. Frost with Dream Whip or Cool Whip.
Heat oven to 350°. Grease bottom only of 9-inch loaf pan. Mix all ingredients; beat 30 seconds. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, about 65 to 70 minutes.
Preheat oven to 350°. Set aside bread crumbs, cheese and butter. Mix all remaining ingredients in large bowl. Pour in casserole dish. Mix together bread crumbs and Parmesan cheese. Pour over casserole. Sprinkle butter on top. Bake 35 to 40 minutes.
Mix all ingredients. Place in loaf pan. Bake at 400° to 425° for 45 minutes.
Cream margarine. Add sugar and cream well. Beat egg and add to sugar mixture. Add coconut, chopped walnuts and cherries. Blend well. Sift together dry ingredients and add to first mixture slowly. If mixture seems too thick, add a few drops of milk. Drop from teaspoon onto a greased baking sheet. Bake about 15 minutes in a 350° oven.
Mix all ingredients in casserole dish. Crumble soda crackers on top of mixture. Bake at 350° for 1 hour.
Cover raisins with water and cook 5 minutes; drain. Combine sugar and flour; add to raisins along with sour cream, egg yolks and margarine. Cook very slowly, stirring until mixture thickens. Add vanilla and pour into baked pie shell.
Place chicken in flat dish. Pour buttermilk over. Cover and refrigerate for 1 hour. Mix flour, salt and pepper in a paper bag. Drain chicken. Toss, one at a time, in flour mixture. Place on waxed paper for 10 minutes to dry.
Heat oven to 425°. Line 13 x 9 x 2-inch pan with foil. Heat margarine in pan in oven until melted. Mix baking mix, paprika, salt and pepper; coat chicken. Place, skin side down, in pan. Bake uncovered 35 minutes. Turn. Bake until done, about 15 minutes. Serves 6.
Brown and drain sausage in a large pot. Add remaining ingredients except for wine. Simmer, stirring often, until cheese is melted and mixture thickens. Add wine. Serve with corn chips.
Clean beans. Boil in salted water about 10 to 15 minutes. Do not overcook. Drain.
In a skillet, brown hamburger and bell pepper. Drain and set aside. Peel and slice potatoes lengthwise. Slice onions into rings. In a large, deep baking dish, alternate thin layers of potatoes, onions, hamburger, mushroom soup and salt and pepper (about 3 layers of each). Top with a thin layer of potatoes, sprinkled with Cheddar cheese. Bake, covered, in a 350° oven for 40 to 45 minutes or until potatoes are soft.
Heat pineapple and jello to boiling point. Set aside to cool. Add cottage cheese and whipped topping. Pour into bowl or mold and refrigerate.
Brown hamburger and drain. Combine all ingredients and put in crock pot. Cover with towel. Cook on low 8 hrs.
Melt grape jelly over medium heat. Stir in chili sauce and heat through. Add meat and simmer for 1 1/2 to 2 hours. Serve warm.
Mix together rice, water, cinnamon stick & sugar. Let stand for 3 hours. Simmer for 20 minutes. Cool mixture, discard cinnamon stick. Puree in a blender. Use a spoon to push mixture through a medium mesh sieve. If it seems stiff, add enough cold water to bring it to the consistency of cream. Add lime if desires and sugar to taste. Chill & serve over ice. Makes two generous glasses.