HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soup, milk, seasoned salt, chicken, broccoli, 1/2 cheese and 1/2 can French fried onions. Place in an 8 x 12-inch baking dish. Bake, covered, at 375° for 20 minutes. Open crescent rolls; separate into two rectangles. Press together perforated cuts; cut each rectangle lengthwise into 3 strips. Place strips on casserole to form lattice top. Bake, uncovered, 15 minutes longer. Top lattice with remaining cheese and onions. Bake 5 minutes longer.
Fillet fish paper thin; cut into bite size pieces. Put in deep bowl. Squeeze lime juice over the fish until well covered. Ice for 1 hour. Remove fish from juice. Pour picante sauce over the fish; mix well. Serve with tortilla chips or crackers.
Pour boiling water over bulgur; zap in microwave for 10 minutes in a ceramic bowl. If you don't microwave, you can cook it on your stove top, letting it simmer for 20 minutes. After cooking, let the bulgur cool to room temperature. Add vinegar and salt to taste.
Boil 3 tablespoons oleo, brown sugar and corn syrup for 1 minute; pour into an 8 x 8-inch Pyrex pan. Add pecans. Use your favorite roll dough, about 8 x 8-inch square. Spread 2 tablespoons oleo, 1/4 cup sugar and cinnamon. Roll up and chill for about 30 minutes. Cut it into 1/2-inch rolls and place on top of syrup mix in pan. Let rise 30 minutes or until doubled in size. Cook at 350° until brown.
Arrange chicken breasts in 9 x 13-inch dish. Place slice of cheese on top of each chicken. Dilute soup with 1/2 can water and pour over chicken. Combine croutons with butter and sprinkle over dish. Bake, uncovered, at 375° for 45 minutes.
Preheat oven to 325°. Combine melted butter, sugar, eggs, pecans, coconut, raisins, pineapple and vinegar in a mixing bowl; mix well. Spoon fruit mixture into pie shell. Bake at 325° for 35 to 40 minutes or until set. Makes 8 servings.
Combine all ingredients. Heat oiled skillet. Dip bread in batter; fry on each side until brown.
Combine the first 4 ingredients with 1 cup of sugar. Mix well. Add dry ingredients and mix until smooth. Add nuts and vanilla. Batter will be thin. Grease and flour bread pan and fill 1/2 full. Bake at 350° for approximately 45 minutes.
Combine rice and milk in a heavy saucepan. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring frequently, until rice is very tender (about 30 to 35 minutes).
Mix sugar, flour, cocoa and milk. Cook on medium-high; must stir constantly. Cook until thickened. Then add well beaten egg yolks. Cook 2 minutes longer. Remove from heat; add butter and vanilla. Pour into baked pie crust. Cover with meringue and bake 30 minutes at 325°.
Mix all ingredients except vanilla in top of double boiler. Place over boiling water. Beat with rotary beater until stiff peak forms. Scrape bottom and sides of pan occasionally. Fold in vanilla.
Cream the first 3 ingredients. Sift together and stir in last 4. Chill dough. Roll balls the size of small onions in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake on ungreased cookie sheet in a 400° oven for 8 to 10 minutes.
Mix all ingredients. Put into greased or sprayed loaf pan. Bake at 300° to 325° about 1 hour. Do not overbake.
In a mixing bowl mix the butter, sugar, egg and vanilla until fluffy and creamy. Sift the flour, baking soda and salt together and add this mixture to the sugar mixture, mixing thoroughly. Place 1 teaspoonful of the mixture on a lightly greased cookie sheet, place drops about 2 inches apart. Bake in 375 degree oven for 8 to 10 minutes, until lightly browned. Let cool, remove from baking sheet and serve.
Combine first 3 ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat. Stir in pecans and vanilla.
Cut eggplant, yellow squash, zucchini and peppers into 1/2-inch cubes. Heat oil in large skillet and saute onion and garlic until onion is tender. Add vegetables and stir for 2 to 3 minutes. Add remaining ingredients. Heat to boiling point and reduce heat. Cover and simmer, stirring occasionally, until tender, 30 to 40 minutes. Makes 6 to 8 servings.
Poach chicken in mixture of chicken broth, white wine and salt until fork-tender. Remove chicken from broth. Drain and set aside. Roll out each strip of Puff Pastry until thin. Brush each ham slice with mustard. Wrap each half breast with a slice each of cheese and ham. Wrap Puff Pastry around each breast, sealing edges with water. Place on a buttered cookie sheet. Brush each breast with melted butter. Bake at 375° for 15 to 20 minutes until golden. Serve with cranberry sauce.
In a large skillet, stir-fry carrots and margarine. Then add broccoli, stir-fry. Add squash last and stir-fry. Cook until crunchy, yet tender (check carrots first). In saucepan melt Velveeta, half and half and oregano. Stir until cheese is melted. Mix everything together by layering along with pepperoni, noodles and Parmesan. Mix lightly. Makes 6 servings.
Combine water, oatmeal and salt in saucepan. Bring to boil. Cook over medium heat for 10 minutes, stirring frequently. Serve with granulated raw sugar (available in grocery stores) and milk.
Combine ingredients in large bowl. Use a 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes, or until top springs back when touched lightly in center. Cool.
Preheat oven to 325°. In a large skillet, heat oil. Add beef and onion. Cook, stirring with a fork to break up meat, until beef is browned and onion is tender. Add soup, water, salt, pepper and rice. Bring to a boil. Reduce heat and let simmer 3 minutes. In a 3-quart casserole, place cabbage. Spoon beef mixture over cabbage layer. Cover and bake for 1 hour. Serves 6.
Heat oven to 350°. Mix 1/2 chili, 2 tablespoons onion and 1 cup of cheese; set aside. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured board. Knead 5 times. Divide dough into 8 equal parts. Shape each part into a ball. Roll each ball into a 5 inch circle and dust with cornmeal. Bake circle on hot ungreased cookie sheet about 1 minute on each side or until light brown. Spoon about 1/3 cup of chili on center of each circle.	Roll up, place seam side down	in ungreased baking dish (9 x 13-inch). Spoon remaining chili over top. Sprinkle with remaining onion and cheese. Bake uncovered 20 minutes or until cheese is melted. Makes 4 to 6 servings. Great way to use left over chili.
Fry bacon and crumble. Scoop out potato, leaving peel intact. Mix other ingredients and re-stuff potatoes. Bake at 350° for about 20 minutes.
Slice apples in serving dish or individual dessert dishes. Combine cream cheese, brown sugar, white sugar and vanilla. Beat well over low heat until all is smooth. Serve in small dishes. This tastes just like the caramel apples on a stick!
Warm olive oil in a large nonstick frying pan. Add the onion and garlic and fry until done. Add the potatoes and salt and pepper. Fry potatoes until done (not too brown). Remove from heat and drain off the excess oil. In a large bowl, beat the egg whites with a little water. Add egg yolks and beat again. Then add potatoes and onions to mixture and blend thoroughly. Pour into hot pan. Do not fold over the omelette but allow the underside to cook. Keep a spatula moving around the edges to make sure it doesn't stick. When underside is golden brown, place a plate or pan lid over the pan and slowly up the tortilla onto the plate. Then replace in pan with the uncooked side down. Cook until brown.
Using a fork, mix all ingredients, except for catsup. Shape into a loaf and put into greased crockpot. Top with catsup and pepper rings, if desired. Cover and cook on high for 1 hour, then on low for 6-8 hours. Quartered potatoes coated with butter may also be cooked with this recipe. A dash of paprika will give the potatoes a nice browned look.
Season meat with salt and pepper. Dredge in flour. Brown meat in frying pan. Add tomato sauce, onions, mushrooms and red wine. Let simmer until meat is tender. Add sour cream 5 minutes before serving. Serve over noodles (makes 4 to 5 servings).
Mix dry ingredients in large bowl. In smaller bowl, mix egg, milk and oil together, then add to flour mixture. Add applesauce and stir until moistened. Cook on heated griddle over medium-high heat, slightly oiled, until bubbly and bubbles are bursting. Turn and cook until underside is golden. Serve with hot syrup. Makes 12 (4-inch) pancakes.
Put milk in a bowl or ice tray and let stay in refrigerator until crystals form. Remove and beat with mixer until whip cream consistency. Dissolve jello in water. Add sugar, salt and 3 tablespoons lemon juice. Add some grated lemon rind, if desired. Chill until slightly thick. Add jello mixture and whipped milk together. Line bottom of dish with 1 1/2 cups vanilla wafer crumbs. Pour mixture on top of crumbs and sprinkle remaining crumbs on top of jello mixture. Chill for several hours or overnight.
Wash and fan or split shrimp (butterfly). Lay out on cookie sheet. Melt butter. Add lemon juice and garlic salt. Preheat oven on broil. Pour melted butter sauce over shrimp. Broil about 15 minutes. Save some sauce for dipping.
Place in casserole dish. Bake 45 minutes to 1 hour in 350° oven. Good with chicken or pork chops.
Cook onion and bacon together. Mix with rice, beef and egg; season with salt and pepper. Wrap in cabbage leaves. Pour tomato puree over mixture. Bake at 300° for 1 hour and 30 minutes.
Prepare devil's food cake according to package directions in jelly roll pan or 9 x 13-inch pan. Next day cut into 1-inch cubes. Use meat tenderizing mallet to smash candy bars (not down to powder). Prepare chocolate mousse according to package directions. Layer in transparent large glass bowl or trifle dish: cake cubes, mousse, toffee pieces, Cool Whip. Continue layering 2 to 3 layers. Sprinkle top layer of Cool Whip with toffee pieces. Serves a crowd.
Cook and mash potatoes. Add salt, pepper, sour cream and butter. Beat until fluffy. Place in casserole dish and top with cheese. Bake at 350° for 30 to 40 minutes. This can be made a day ahead, kept in the refrigerator and then baked just before serving.
Wash chicken thoroughly. Season chicken with Lawry's seasoning salt, oregano and pepper to taste. Place chicken in large bowl; add Italian dressing, vinegar and garlic. Allow chicken to marinate 2 to 3 hours or overnight. Lay chicken flat out in a casserole dish. Preheat oven to 350° to 400°. Let chicken bake for 45 minutes to an hour or until golden brown. Serve hot.
Refrigerate Cool Whip overnight. Fold all ingredients together and refrigerate for several hours before serving.
Preheat oven to 400°. Grease an 8-inch round cast-iron skillet or a 9 x 12-inch baking dish. Sift together first 4 dry ingredients and set aside. Beat together eggs, sugar, buttermilk, melted butter and cornmeal in large bowl (in order). Stir dry ingredients into buttermilk mixture. Turn into prepared pan. Bake at 400° for 25 to 30 minutes or until wooden pick inserted in the center comes out clean. Serve warm with chile or beans! Makes 12 servings.
In a large skillet, cook sausage, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat and simmer uncovered for 5 minutes or until noodles are tender. Stir in canned soup, rice, sausage mixture and mix well. Transfer to a greased 9 x 13-inch pan. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake uncovered for 10 to 15 minutes or until rice is tender. Let stand for 10 minutes before serving. Makes 12 to 14 servings.
Combine all ingredients and add to noodles. Mix well. Put into a 2-quart casserole dish and bake at 425° for 20 minutes.
Mix first three ingredients, add the next 6 ingredients. Fold in stiff beaten egg whites. Pour in three 9-inch cake pans, greased and floured. Preheat oven and bake at 350° for 30 minutes (golden brown). Cool for 10 minutes, then on rack.
Salt and pepper ribs. Sprinkle with dried mint. Start fire in smoker. When flame has died, place small chunks of presoaked hickory wood in water; put on coals. Place ribs on grill. Do not let fire get too hot. If you don't have a smoker, use regular grill with lid. Put coals to one side, ribs on the other side. Cook until tender.
Beat egg yolks well. Add 1 cup sugar. Beat mixture until creamy. Add milk slowly. Add salt. Put in double boiler. Add rice. When mixture is hot, add the cornstarch which has been dissolved in a little water. Stir until thick. Take off fire. Add vanilla and nutmeg. Put in pan. Beat egg whites until stiff. Add sugar (1/2 cup). Spread over pudding. Bake in a 425° oven until brown.
Mix ingredients together. Put in refrigerator to chill. Mold. Serve on crisp lettuce leaf. May garnish with tomato wedges. Serves 6.
Layer onions, potatoes, hamburger, rice and celery in greased 2-quart casserole, seasoning each layer with salt, pepper and paprika. Mix soup and water; pour over celery. Bake covered for 2 hours at 375°. Yields 4 to 6 servings.
Place egg yolk in bowl; beat well, then add shortening and buttermilk. Add all other ingredients except egg whites. Mix well. Beat egg whites stiff, then fold in. Cook in waffle iron.
Melt oleo. Add flour and seasonings. Add milk; cook slowly until bubbly. Add cheese and potatoes; put half of mixture into a 10 x 6 x 2-inch baking dish. Top with broccoli. Top with remaining mixture. Cover; bake at 350° for 35 minutes. Sprinkle crumbs over top. Bake, uncovered, for 10 to 15 minutes. Serves 8.
Brown onion and green pepper in melted fat. Add tomato juice, mushrooms and seasonings. Cover and simmer for one hour. Add shrimp and cook for 30 minutes longer. Thicken with paste made from flour and 1/2 cup water. Serve over rice.
Mix cream cheese with onion and soup. Add the can of minced clams and some juice if necessary. Stuff in mushroom caps. Bake at 350° for 30 minutes. Cool. If desired, freeze in pie pans. To serve, defrost and reheat at 325° for 10 minutes.
Stir together with fork the flour, wheat germ and salt. Combine oil and water in separate container. Stir oil and water mixture all at once into flour. Stir until flour is all dampened. Divide into 2 balls. Roll out each ball between 2 sheets of waxed paper until size for crust. (To keep paper from shifting, dampen area where paper is placed.) Bake shells in a 425° oven for 10 minutes. Yields 2 large crusts.
Fry chicken 1/2 done (coat it with flour). After 1/2 done, place chicken in sauce and bake 1 hour or less at 350°. Garnish with sliced oranges.
Mix sugar, oil, beaten eggs and vanilla. Sift and add flour, soda, salt and cinnamon. This will be very thick. Fold in chopped pecans, cranberries and peeled apples. Bake at 325° for 1 hour and 20 minutes in tube pan. Great with coffee.
Place chicken pieces in Crock-Pot. Season with salt and pepper. Mix liquid and soup; pour over chicken. Add mushrooms. Cover and cook on Low 7-9 hours (High: 3-4 hours). Recipe may be doubled for a larger Crock-Pot.
Mix sugar into softened cream cheese. Add vanilla. Prepare Lucky Whip in a cold bowl. Fold into cream cheese mixture. Put into crust and top with pie filling. Chill.
Three days prior to serving, heat water and sugar to boiling; stir to form syrup. Cool.
Put the corn meal, sugar and salt in a mixing bowl. Pour the boiling water over them. Let this stand until the corn meal swells, then add the cold sweet milk. When cool, stir in the flour and baking powder; mix well. Add well beaten egg. Bake on hot griddle until cooked through and well browned.
Brown meat and onion. Stir in sauce, paste, sugar, salt, pepper and garlic. Cook and drain noodles. Combine cottage cheese, cream cheese, sour cream, peppers and green onions. Spread noodles in baking dish; top with 1/2 of meat mixture. Cover with cheese. Add more noodles and more meat to layer. Sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes.
Cook Italian sausage, onion and green pepper. Drain; cook noodles and drain. Mix Italian sausage, noodles, sauce, pepperoni, mushrooms, salt, pepper and garlic salt in baking dish. Cook at 375° for 45 minutes to 1 hour, then top with Mozzarella cheese and cook another 20 to 30 minutes.
Squeeze water out of spinach and put in bowl. Add olive oil and garlic powder. Mix with a fork.
Grate potatoes to coarse (food processor can be used). Cut bacon into one-inch lengths and fry to crisp. Add chopped onions to bacon and saute to clear. Add butter or oleo to mixture until melted. While cooling, mix potatoes, eggs, salt and pepper. Add bacon mixture and pour into 9 x 13-inch baking dish. Bake in preheated oven at 400° for 15 minutes. Reduce heat to 375° and bake 45 minutes or until golden brown. Cut into squares and serve hot with sour cream.
Combine water, sugar and spices, bring to a boil. Pour into unbaked pie shell, in which the 12 saltine crackers have been broken up, then dot with butter. Cover with top crust and bake 40 minutes at 375°.
Slice carrots diagonally. Melt butter in skillet. Add carrots and a pinch of sugar. Sprinkle with salt, pepper and 2 teaspoons of basil. Cover and steam about 20 minutes.
Mix well with a fork 1 cup flour, Crisco and salt. Add honey and milk to mix with consistency to roll out flat. Bake on cookie sheet at 375° for 20 minutes or until light brown.
Remove skin and pull chicken or turkey from the bones. Pull the meat into shreds. Set chicken aside. Boil unpeeled potatoes for about 20 minutes, until tender. Drain and set aside.
Cut chicken into bite size and cook in Microsteamer (6 to 8 minutes). Mix soup, milk, seasoning mix and 1 1/2 cups of cheese. Place 1/3 bag of corn chips in the bottom of the large deep microwave-safe dish. Place chicken on top of chips. Spoon soup mixture over the chicken. Top with corn chips and remainder of cheese. Microwave on High 5 minutes.
Core peppers and keep tops. Salt and parboil peppers and tops in salted boiling water 8 to 10 minutes. Remove from hot water. Fry onion, hamburger and bread until brown. Mash up can of tomatoes. Pour off juice. Mix tomatoes and hamburger (off fire when done, not when cooking). Stuff peppers. Put in deep casserole. Pour tomato juice over stuffed peppers. Add water, if necessary. Bake at 425° for 1 hour.
Cook broccoli according to directions on package. Drain and add cream soup, cheese and 1/4 stick oleo; set aside. Saute onions in 3/4 stick oleo until tender. Remove onion from oleo; add to broccoli mixture. Pour entire mixture into a casserole dish. Mix together remaining oleo and crackers. Press on top of casserole. Bake at 325° for about 20 minutes.
Preheat broiler. Sprinkle peaches with 1 tablespoon rum. Let stand. Slash fat around ham. Stud with cloves. Broil 5 minutes on one side. Meanwhile, combine remaining rum with sugar and mustard. Turn ham. Broil 3 minutes. Arrange peaches around ham. Spread mixture over steak and peaches. Broil 1 to 2 minutes more or until just glazed. Makes 4 servings.
Combine all ingredients. Form into small balls. Fry in deep fat until golden brown. Drain on absorbent paper. Serve.
Combine chili sauce and grape jelly. Dump bag of meatballs in crockpot. Pour mixture over meatballs. Let simmer. Serve.
In medium saucepan, combine fruit and 1/2 cup water. Simmer, covered, for 5 minutes or until fruit is tender. Stir in lemon juice. Mix 1/2 cup sugar with cornstarch; stir into fruit mixture and cook and stir until thickened. Cool.
Cook rice according to directions on package. Mix with corn and soup. Add cheese. Bake until hot. That's all. Really good with a lot of Velveeta.
Mix cake mix, margarine, 1 egg and pecans. Spread in a 13 x 9-inch pan. Will be crumbly. Then mix together cream cheese, 2 eggs and confectioners sugar. Spread on top of cake mix. Cook at 350° for 30 to 35 minutes. Do not cut until cooled.
Cut each wing into thirds, discarding tips. Broil wings for 5 minutes; turn over and broil 5 minutes longer. Watch carefully to prevent burning. In a saucepan, combine hot sauce and butter; heat until butter melts. Place chicken wings in a large pan with some of the sauce; shake to coat well. Serve with a sauce dish of Blue cheese dressing as a dip. (After coating, chicken wings may be refrigerated and then reheated at 350° for 10 minutes.) Yields 30 pieces.
In medium bowl, combine all ingredients except paprika; mix well. Spoon into serving bowl. Cover; refrigerate several hours or overnight. Before serving, sprinkle with paprika and garnish as desired. Serve with crackers.
Mix the first 4 ingredients very thoroughly. Press out in a 9 x 13 pan. Bake until light brown (15 to 20 minutes) at 325°. Let cool.
Cream together sugar and margarine. Blend in chocolate, vanilla and eggs, one at a time. Sift in flour, baking powder and salt alternately with milk. Blend well. Drop by teaspoonfuls onto a greased cookie sheet. Insert about halfway into fattest side of each, 4 peanut halves to resemble claws. Bake at 375° for 10 to 12 minutes.
Mix dry ingredients. In a separate bowl, mix butter, sugars, eggs and vanilla. After smoothly mixed, add dry ingredients, then add chips. Bake on ungreased cookie sheet (may spray with Pam, if desired) in preheated oven at 375° for 8 to 10 minutes. Yields 4 dozen.
Cream butter and sugar until light and fluffy. Add other ingredients (potato chips last) until well blended. Drop by teaspoon on a lightly greased and floured cookie sheet and bake at 350° for 10 to 15 minutes. Do not bake too dark. While warm, sprinkle with powdered sugar.
Slice 1 cup strawberries and set aside. Cut cake into 10 slices. Line bottom of 12 x 8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all the whipped cream. Place strawberry halves and remaining 1/3 cup blueberries on the whipped topping to create a flag design. Refrigerate until ready to serve.
Melt butter; stir in flour, salt and pepper. Add milk gradually, stirring constantly. Cook until thickened, stirring occasionally. Fold in mayonnaise.
Sprinkle beef with flour mixed with seasonings. Toss with oil in a 3-quart casserole. Bake, uncovered, at 400° for 30 minutes. Stir once. Add vegetables, salt and pepper. Pour tomato sauce and water over all. Cover; bake at 350° for 1 hour and 45 minutes. Makes 4 servings.
Mix cornstarch and 1 1/2 cups sugar. Add juice of lemons. Beat egg yolks and add to mixture. Slowly add boiling water. Cook until thick. Add salt. Pour in baked pie crust. Beat egg whites until they stand in peaks. Add 3 tablespoons of sugar and a sprinkle of salt. I also add a few drops of vanilla or lemon juice to the meringue. Pile on lemon filling in crust. Brown in oven. This recipe takes either 1 1/2 or 3 of each ingredient.
Cook first 3 ingredients in a large Dutch oven over medium heat. Brown and drain. Add spaghetti sauce and next 6 ingredients. Bring to a boil. Cook, then dice the potatoes. Cook macaroni. Add potatoes and macaroni to pot. Cover, reduce heat and simmer for 20 minutes, stirring occasionally. Stir in frozen veggies. Return to a boil. Cover and simmer 10 to 12 minutes or until veggies are tender. Yield: 12 cups.
Brown hamburger and onion together. Add the tomato sauce, salt and pepper. Simmer for 30 minutes, covered. Stir several times. Cook egg noodles 8 minutes. Alternate layers, beginning with noodles, sauce, sour cream, cheese, etc. End with cheese. Bake at 350° for 30 minutes.
Cook macaroni according to package directions, and drain. Tear crab into pieces, slice celery and green onions. Add these and black olives together. Squeeze lemon over mixture. Add just enough mayo to moisten. Salt and pepper to taste.
Mix together all ingredients and bake for 35 minutes at 350°. Can also put these in muffin tins for a decorative touch.
Beat ingredients together until smooth. Pour into baked and cooled 8 inch graham cracker crust. Top with pie filling. Chill or freeze.
Combine flour, sugar and cocoa. Mix in milk and vanilla. Separate eggs. Keep the whites for meringue. Bake 9-inch pie shell.
Bring all ingredients to a boil and simmer 2 hours. Put into hot jars and seal.
Cook bacon, onions and pepper until bacon is crisp. Drain and add to remaining ingredients. Toss lightly. Bake in an oblong pan at 350° for 20 to 30 minutes. Serves 6.