HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease muffin cups. Brown meat; drain. Stir in barbecue sauce, onion and brown sugar; cook 1 minute, stirring constantly. Separate biscuits. Place 1 biscuit in each muffin cup. Press firmly in bottom and up sides, forming 1/4-inch rim. Spoon meat mixture into each biscuit. Sprinkle top with cheese. Bake for 10 to 12 minutes, or until golden brown. Cool 1 minute. Remove from pan and serve.
Cook broccoli or broccoli and cauliflower; drain. Add soups; mix together thoroughly. Pour into casserole dish; top with onion rings. Put into 350° oven until onion rings are brown.
In a bowl, stir slightly softened ice cream until smooth. Spoon ice cream into pie crust an cover with inverted lid. Place pie in freezer until hard (several hours).
Mix all ingredients and bake at 350° for 25 to 30 minutes in a 13 x 9 x 2-inch pan.
In small pan put nectar, wine, butter and Angostura Bitters. Heat before putting on hens. Place hens on rack in pan; baste. Continue basting every 1/2 hour, for 3 to 4 hours in a 225° oven. Serve with wild rice.
Slice skin from ham. Score fat on ham in a diamond design and stud with cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone.	Bake at 325° for 3 to 3 1/2 hours. Combine 1/2 cup sugar, cranberry juice, honey, cider vinegar, flour, mustard and butter in a saucepan, mixing well. Bring to a boil and cook 1 minute. Coat exposed portion of ham with remaining sugar.	Place orange slices on ham, securing in centers with wooden picks; leave tips of picks exposed. Place cherry half on each pick. Pour hot cranberry mixture over ham; bake an additional 1 hour or until thermometer registers 140°, basting ham with pan juices twice. Yield: 25 to 30 servings.
Sprinkle dry Jell-O over fruit cocktail in large bowl. Stir until Jell-O is dissolved and let sit at room temperature for 30 minutes. Add pineapple, banana and nuts. Stir gently until mixed well. Fold in Cool Whip and sour cream. Put in a 9 x 13 pan and refrigerate a couple of hours.
Spray an 8-inch square glass baking dish. Slice the chicken breasts in halves to form 4 flat cutlets. Arrange in single layer. Add wine. Sprinkle lightly with salt, pepper and nutmeg. Arrange sliced mushrooms over chicken. Stir cheese and bread crumbs together. Sprinkle evenly over top. Bake, uncovered, on bottom shelf at 375° for 25 to 30 minutes until chicken is done and topping is brown. Makes 4 servings.
Cut lemon in cubes and remove seeds. Cut margarine in small pieces. Place all ingredients in blender and blend thoroughly (about 2 minutes). Pour into 9-inch unbaked pie shell. Bake at 325° for 25 minutes.
Mix together to make crust. Flatten in glass baking dish. Poke holes with a fork. Bake at 350° for 15 to 20 minutes. Cool.
Brown chops on both sides. Season to taste. Place in shallow baking dish. Top each chop with 1 slice of onion, 1 slice lemon, 1 tablespoon of brown sugar and 1 tablespoon of ketchup, in that order. Cover with foil and bake in oven at 350° for 30 minutes. Uncover and cook another 30 minutes.
Preheat oven to 350°. Remove skin from steaks. Place steaks, not touching, in shallow baking dish. Dot with butter or margarine and sprinkle with seasoning. Bake 15 to 20 minutes or until fish flakes easily with a fork. Makes 3 servings. Diabetic exchange = 4 meat, 210 calories each.
Mix all ingredients. Makes a stiff dough. Spread into a 9 x 13-inch pan sprayed with Pam. Bake at 350° for 25 to 30 minutes until toothpick comes out clean. Do not overbake.
Heat oil in skillet over medium heat. Brown both sides of chops in the oil, then remove from skillet and place in 3-quart casserole dish. Saute garlic in the oil, then add flour, salt and pepper. Mix well, smoothing out any clumps. Add boiling water, stirring constantly, until mixture thickens and boils again. Add applesauce and lemon juice and blend well. Pour mixture over pork chops. Cover casserole with foil and bake 1 hour and 15 minutes at 425°. Remove foil and bake an additional 15 minutes.
In a saucepan add cocoa, sugar, milk and salt. Combine and cook over medium heat until it forms a small ball in ice water (about 30 minutes).
Thaw pastry 20 minutes. On a floured surface, roll to a 15-inch circle. Preheat oven to 400°. Slice Brie in half horizontally and layer with almonds and parsley. Reassemble and place in center of pastry. Brush pastry edges with egg wash and pull up sides to enclose Brie. Place seam side down on ungreased baking sheet. If desired, decorate top with pastry scraps. Brush with egg wash. Bake for 20 minutes. Let stand 10 minutes before serving. Makes 12 servings.
Mix all ingredients well. Pour into greased loaf pan and bake at 350° for 1 hour.
Melt chocolate chips and remove from heat. Add milk, vanilla and peanuts. Mix well and drop by tsp. fulls on wax paper.
In a large bowl, mix together the broccoli, onions, pecans, raisins and bacon. In a small bowl, mix together sugar, mayonnaise and vinegar to form a dressing. Pour dressing in bowl with salad and mix well to coat the broccoli.
Slice potatoes into thin (1/16-inch) rounds. Place slices in a large bowl and cover with cold water. Let soak for 30 minutes. Drain potatoes and dry thoroughly on paper towels. In a medium bowl, combine potatoes, oil and salt; toss to coat evenly. Lightly oil a microwave-proof plate or coat it with nonstick spray. Arrange some of the potatoes in a single layer on the plate. Microwave, uncovered, on High for 3 to 4 minutes or until the potatoes start to become crisp. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up even more as they cool.) Meanwhile, repeat the process with remaining potato slices.
Stir all together. Bake in a 9 x 13-inch pan for 1 1/2 hours at 350°.
Cook bacon, drain and crumble it. Blend one cup of the bacon and all other ingredients. Form a log. Use remaining bacon to roll cheese log in.
Tenderize pork chops. Salt, pepper and rub in Worcestershire sauce; lay aside. In 9 x 13 baking dish, pour soups and stir in onion. Mix well. Place chops in dish and cover with heavy aluminum foil. Place in oven at 425° and cook for about 1 1/2 hours or until chops can be cut with fork.
Beat eggs. Add molasses and continue beating. Add shortening and soda, dissolved in warm tea. Add sifted dry ingredients and mix well. Chill for several hours. Roll 1/4-inch thick. Cut and bake 10 to 12 minutes in a 350° oven.
Cook until gray before adding water. Bring to boil over low heat (175° to 200°) for 1 1/2 hours or until meat is tender and flavors are thoroughly blended. Stir occasionally. If mixture becomes thicker than desired, add boiling water. Makes about 8 cups.
Freeze can of Carnation milk. When milk is frozen, remove from can and place in a mixing bowl. Mix until creamy. Add Kool-Aid and sugar. Mix together until stiff and creamy. Pour or spread over graham cracker crust. Place in refrigerator to set (about 2 hours before serving).
Cut unpared squash into bite size pieces. Lightly cook and drain. Mix dressing with butter. Mix all ingredients with 1/2 of the dressing mixture. Put in casserole and top with the remaining dressing. Bake for 25 minutes or until brown and bubbly at 350°. Summer squash may be used.
Mix flour, sugar and milk to make batter. Melt butter in bottom of baking dish. Pour batter in middle of melted butter. Sweeten fruit and pour into batter. Do not stir. Bake until crust forms on top and browns, about 1 hour at 325°.
In medium bowl with electric mixer at medium speed, cream margarine and shortening. Add vanilla, mixing well. Gradually add sugar, one cup at a time. Beat about 5 minutes or until icing appears dry. Add milk and beat until light and fluffy. Use immediately or cover with damp cloth. Store in refrigerator until ready to use.
Mix together the cracker crumbs and margarine and press into oblong pan. Bake 5 minutes at 350°. Let cool.
Heat oil and onions. Cook until tender. Add chilies and meat. Cook until hot. Add cheese. Remove from heat and cover. Let stand until cheese melts. Stir as needed. Serve hot with chips.
Combine the first 3 ingredients in heavy saucepan. Bring to a boil and cook 1 minute. Quickly remove from heat and stir in the peanut butter and oats. Drop by tablespoon onto waxed paper. Cool.
Cook hamburg; mix together with vegetables and beans. Add jar of Caesar salad dressing. Add cheese. Just before serving, add a small bag of taco chips to mixture.
Bake at 350° on greased cookie sheet 12 to 15 minutes. Cool and cut in squares.
Sprinkle peppers even on well-greased 9 x 13-inch pan. Cover with cheese. Pour eggs over cheese. Bake 30 minutes at 350°. Cool slightly. Cut in 1-inch squares. Serve hot.
Do not precook any ingredients. Arrange hamburger and noodles in layers. Pour over the soups. Bake at 350° for 1 1/2 hours.
Slice angel food cake in 3 even layers. Mix dry pudding with undrained pineapple. Blend pudding mixture with Cool Whip. Spread between layers and down the sides. Keep in refrigerator.
Melt butter. Add onion. Cook until tender. Pour into casserole. Add soup, rice and cheese. Then add thawed broccoli. Mix well. Bake 30 minutes at 350°.
1st Layer: Mix Oreo cookies and butter, reserving 1/2 cup of cookies until later. Chill 1/2 hour.
Pick through crabmeat to remove shells. In a small saucepan add butter, onion, celery, thyme, crabmeat, wine, lemon juice, basil and bay leaves. Heat on low for 10 to 15 minutes, stirring occasionally. When veggies are tender, place in food processor. Remove bay leaves and discard. Puree for 60 seconds, add in bread crumbs, mix puree well and add fresh parsley. If the mixture is still wet, add more breadcrumbs.
This mixture is for frying scallops, haddock, boneless chicken and shrimp. Put first into an egg and milk batter and then coat with this mixture before frying.
Cream oleo and cream cheese together with mixer. Add Cheddar cheese, onion, Worcestershire sauce and lemon juice. Add salt and pepper. Roll in nuts. Chill 1 hour.
Cook brown beans as you usually do. Season as usual with salt, pepper and grease. While beans are boiling, add the beef bouillon cubes. When beans are close to done, add the sausage, Ro-Tel and tomato sauce. Cook until done.
Break cake in bits in large bowl. Soften cream cheese with powdered sugar and vanilla. Add whipped topping. Mix well. Add to cake. Mix well. Press into 9 x 13-inch baking pan. Press down well. Spread pie filling over top. Cover well. Refrigerate. Best made day before serving. Serve cold. May use crushed pineapple, thickened, or any fresh fruit, cooked and thickened.
Combine sugar, corn syrup and water. Cook to soft ball stage. Add peanuts and cook until mixture turns dark. Remove from heat. Add baking soda, salt and vinegar. Stir well. Pour onto buttered cookie sheet. Cool and break into pieces. Yield: 2 pounds.
Core each crescent but do not peel. Layer in buttered casserole dish. Sprinkle liberally with sugar, walnuts and raisins. Put several pats of butter on top. Cover and bake at 350° until fork-tender, about 30 minutes.
Place beef in slow cooker. Add bouillon, Worcestershire sauce, onion and enough water to cover roast. Cover and cook 24 hours on low heat. Remove meat. Juice can be used for soup stock. Tear meat apart. Put back in slow cooker after the juice is out. Add barbecue sauce and mix well. Heat again.
In a bowl stir together the sour cream, Worcestershire sauce and garlic salt. Dip broccoli flowerets into sour cream mixture, then roll in crushed cornflakes to coat. Place on greased baking sheet. Bake at 400° for 20 minutes or until tender-crisp. Serve warm.
Cream shortening and peanut butter. Gradually add sugar. Beat in eggs and chocolate. Add peanuts, vanilla and dry ingredients. Bake in greased 8-inch square pan at 350° for 20 minutes.
In skillet, saut chicken in a little olive oil. Add vegetables. Saute about 6 or 7 minutes. Don't overcook! Add rice (or serve separately), then soy sauce to taste. Add any other sauces you prefer, such as teriyaki sauce.
Preheat oven to 500°. In a baking dish, add the oil. Pepper the fish lightly on both sides and place fish in oil, turning over to cover fish on both sides. Sprinkle garlic over fish and squeeze lemon juice over fish. Bake for 15 to 20 minutes and serve.
Line a cookie sheet with foil and spray well with nonstick spray. Line the cookie sheet with saltine crackers. Boil the sugar and butter until it comes to a rolling boil. Stir well. Pour sugar mixture over saltines. Bake at 375° for 10 minutes. Remove from oven and spread the chocolate chips evenly over the cookie sheet. Return tray to warm oven just long enough to melt the chips. Add crushed nuts and let the tray cool in the refrigerator for several hours. Break into pieces.
Cream butter and shortening; add sugar and cream well. Mix beaten eggs, soda dissolved in buttermilk and vanilla, and add to butter mixture. Mix well. Mix flour and baking powder and add to mixture; mix well. Place small ball of dough on cookie sheet and flatten with bottom of a glass. Bake on ungreased cookie sheet at 350° for 10 to 15 minutes.
Melt butter and mix in sugar. Let mixture cool and add egg. Mix thoroughly and then add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition. Add flour and mix well. Dough will be stiff and a bit crumbly. Drain cherries and reserve juice.
Chop tomatoes into chunks. Cook turkey in nonstick skillet until done; drain off liquid. Put turkey in medium size saucepan. Add drained beans, chili seasoning mix, corn and tomatoes with juice. Bring to a boil and simmer, covered, for 15 minutes, stirring occasionally. Makes 6 servings (2/3 cup serving equals 2P, 1B and 1/2V).
Melt butter in saucepan over low heat. Add onion. Mix in flour, blending well. Stir in soup the milk. Finally add well drained corn. Pour into 8-inch square casserole and bake for 30 minutes at 350°.
Mix the ingredients together. Place in baking dish and bake for 4 hours, uncovered, at 300°, stir occasionally. Serves 8.
Mix tomato soup, butter beans and juice from one can. Brown hamburger; drain and add to bean mixture. Place in 13 x 9 x 2-inch baking dish. Bake at 325° for 2 hours.
Brown hamburger with green pepper and onion; drain. Add mushrooms, soups, oregano and garlic powder. Cook and drain noodles according to package directions. Add to hamburger mixture; stir in cheese. Bake in lightly greased, uncovered, casserole for 45 minutes at 350°. Makes 4 to 6 servings.
Cut broccoli into small pieces and boil until done, but not overdone. Arrange crosswise into a 12 x 7 1/2 x 2-inch baking dish.
Cream butter, Crisco and sugar well. Add eggs, one at the time, beating one minute after each addition. Add vanilla, then add flour (that has been mixed with baking powder and salt) and milk alternately, beginning and ending with flour. Put into three 9-inch greased cake pans and bake about 30 minutes at 350°.
Combine all ingredients, except meat, with very hot tap water. Pour 1/2 into foil-lined pan. Add brisket. Pour rest of ingredients on top. Close foil tightly. Bake at 325° for 3 hours. Slice thin and return meat to sauce for 1/2 hour in a 325° oven. Serve over broad noodles.
Place all ingredients except cheese in blender. Blend until combined and chopped fine. Remove mixture from blender to a large bowl. Add Parmesan cheese and mix well.
Mix sugar, brown sugar and margarine together. Add the mixture to the egg yolks and water. Bring to a boil; boil for 1 minute. Add 1 teaspoon vanilla. Serve over angel food cake or apple pie.
Grease a square baking dish (8 x 8 x 2-inch). Cook beef and onion in skillet until brown. Drain. Stir in seasoning. Spoon into plate. Beat Bisquick, milk and 2 eggs with wire whisk or hand beater, until almost smooth, about 1 minute. Pour into dish. Bake until knife inserted in center comes out clean (about 25 minutes). Sprinkle with cheese. Bake until cheese is melted, about 2 minutes. Cool 5 minutes. Garnish with lettuce and tomato and if desired, sour cream. Serves 6 to 8.
Thoroughly mix together and spoon into Pyrex pie plate. Keep in freezer. Cut into 8 slices. Each one counts as 1/2 bread, 1/2 protein, 1/2 milk, 1/2 fat and 20 additional calories.
Mix all ingredients, saving pecans for last. Bake at 350° for 35 minutes.
Slice bread lengthwise and hollow out (be sure sides are not too thin). Mix other ingredients together and spoon into bread shell. Replace top of loaf, wrap in foil and bake 1 hour at 350°. Dip with pieces from loaf's center or tear off sides (even better!).
Combine sugar, salt, celery seed, mustard, pepper and vinegar in a saucepan. Bring to a boil; cook two minutes and remove from heat. Stir in corn, green pepper, pimentos and onion. Pour into a pint jar, cover tightly and refrigerate for several days before serving. Makes 1 pint.
Drain tuna. Combine all ingredients except noodles. Refrigerate. Add noodles just before serving.
Butter a casserole dish and put chicken in; add remaining ingredients. Pour stuffing mix over soups and dot with butter. Bake in a 350° oven for 30 minutes. Serves 8 to 10 people.
Mix the sugar and cornstarch together in a saucepan. Add the water and mix a little more. Cook over medium heat, stirring all the time. (The mixture should start to boil, then thicken, about 5 minutes. Remove from the stove, cool and pour into plastic or paper cups. Add a little food coloring and a drop of detergent to each cup.
Mix together ingredients. Add 1/3 cup lemon juice and toss. Pour filling into graham cracker crusts and chill thoroughly before serving. Can be frozen for later.
Melt butter in saucepan. Add brown sugar and stir until blended. Remove from heat and cool about 10 minutes. Beat in eggs, one at a time. Sift together the flour, baking powder and salt. Stir in flour mixture, nuts and chocolate chips. Mix well. Spread in greased 10 x 13-inch pan or 10 x 15-inch. Bake 25 to 30 minutes at 350° to 375°. Cut into squares when slightly cooled.
Pound steak to tenderize. Cut into 1 x 4-inch pieces. Roll in flour, salt and pepper. Cook until brown. In another skillet saute the onions and celery in 1/4 cup butter until limp or clear. Cook noodles until just tender; drain. Mix can of cream of mushroom soup, can of milk and can of drained mushrooms. Add onions, celery, meat and noodles. Pour into greased casserole and bake 1 hour. Eight minutes before serving, remove from oven, make opening with fork and pour in the sour cream. Return to oven for the remaining 8 minutes. Serves 8.
Drain and chop artichoke hearts. Combine all ingredients; mix well. In greased 8-inch round baking dish, bake for 10 to 15 minutes at 350°. Serve with crackers or corn chips.
Cut flour and shortening into very small pieces. Add milk. Knead until dough is of consistency to roll out. Roll to about 1/4-inch thick. Spread on sausage (at room temperature). Make into long roll. Chill. Slice into 1/4-inch slices. Freeze or leave in refrigerator for several hours. Place cut side down on baking sheets. Bake at 450° for 12 to 15 minutes. Makes about 4 dozen.
Melt margarine and cream with sugar. Add baking powder and vanilla and blend in 4 eggs, one at a time, then blend in syrup and flour, a little at a time.
Pound veal very thin. Season with salt and pepper. Melt butter in a skillet. Brown veal on both sides. Place a slice of ham on each cutlet; add the mushrooms, peas and wine. Cook over a low heat for 10 minutes. Sprinkle with parsley. Serves 4 to 6.
Melt cheese, margarine and with milk and other ingredients. Pour in a greased baking dish. Bake 20 to 25 minutes at 350°.
Cook pineapple juice, 1/4 cup sugar, 1/2 teaspoon salt, flour and egg together until thick. Cool, then add 1 package of Dream Whip, whipped. Pour over jello, apples, bananas, sugar, salt and pineapple.
Cream butter and shortening, add sugar gradually and beat. Add eggs, 1 at a time; beat after each addition. Add melted chocolate and stir in flour mixture. j Spread in well-greased 8-inch square pan. Bake at 350° for about 30 minutes. Cut in squares while warm.
Arrange potatoes in a circular pattern on micro-proof plate. Use Cook cycle and cook 12 to 13 minutes or until tender, turning potatoes over once during cooking. Let stand 5 minutes. Cut top 1/3 off potatoes. Scoop out pulp and place in a mixing bowl, leaving 1/4 inch thick shell. Mash potatoes. Beat in remaining ingredients except paprika. Fill potato shells. Place on micro-proof plate. Sprinkle with paprika. Use Cook cycle and cook 6 minutes or until heated through.
Mix cream cheese with taco seasoning mix (thin a little bit with small amount of milk). In a rectangular baking dish (at bottom) spread taco/cream cheese mixture. On top of this layer spread the Hormel chili without beans and sprinkle with cheese. Garnish with sliced black olives and/or chili peppers (if you like it hot). Bake until bubbly at 350° for about 15 to 20 minutes. Serve with nacho chips for a great hot dip.
Brown hamburger, onion and peppers. Add 1/2 cup cheese, half of soup and half of water. Mix squash, rice, the rest of the soup and water. Layer in casserole, ending with meat mixture. Put rest of cheese on top, then sprinkle cracker crumbs on top of the cheese. Bake at 325° for approximately 30 to 40 minutes.
Mix the egg, cornmeal, salt and pepper together to form a batter. Dip the frog legs into the batter, then fry in the oil in a large heavy skillet for 25 minutes, turning so they brown evenly on all sides. Serves 4.
Cook hamburger, sausage, onion and green pepper together. Cook rice and set aside. Layer meat, rice and cheeses. Layer until you fill your baking dish. End up with the cheese layer on top, then pour your can of Ro-Tel juice and all over the casserole. Bake at 375° for 10 minutes or until cheese is melted. Serve with bread sticks or French bread. Great main dish.
Mix ingredients well. Pour into greased and floured pans. Bake at 350° for 30 minutes or until done.
Blend together the soup, salad dressing, lemon juice, salt and pepper. Add chicken, celery, onion, almonds and water chestnuts. Place half the mixture in a buttered baking dish. Cover with sliced eggs and add the rest of the mixture. Cover with potato chips and bake in preheated 450° oven for 20 minutes or until sauce is bubbly and chips are browned.
Mix together the cake mix, margarine and 1 egg. Press down in a 9 x 13-inch pan. Cover with pecans. Mix together remaining ingredients and pour on top of pecans. Bake at 350° about 35 minutes.
Mix all ingredients and pour into ungreased 13 x 9-inch pan. Top with 2 cups crushed cornflakes mixed with 1/4 cup melted margarine and sprinkle with paprika (optional). Bake at 350° for 1 hour. Excellent reheated, too.
Mix the soups, water and rice in a bowl. Melt 1/2 of the margarine in a casserole dish. Pour in soup and rice mixture. Melt the rest of the margarine and brown the chicken or pork chops in it. Place browned chicken or pork chops on top of rice. Cover and bake at 350° for 1 1/2 hours. Dish size: 3-quart or 9 x 13-inch. Serves 4 to 6 people.
Saute ham and onion in butter until tender. Add eggs and cook until eggs form large soft curls. When eggs are set, stir in cheese sauce and mushrooms. Spoon into casserole and top with bread crumbs. Refrigerate overnight. Bake at 350° for 30 to 40 minutes.
Heat oven to 350°. Mix butter and chocolate in a bowl and place in a microwave 1 minute or until melted to blend. Then add sugar, salt and flavoring, mixing well. Then add the egg. Work in flour. Using 1/4 dough at a time, force through cookie press on ungreased cookie sheet in desired shapes. Bake 6 to 9 minutes or until set but not brown. Makes about 5 dozen cookies.
Quantity is optional to taste. Make several layers in casserole dish, adding juice from canned tomatoes or 1/2 cup water. Bake approximately 1 hour at 400°. May need to add more or less liquid, depending on size of casserole.
Beat milk and pudding mix; blend in Cool Whip and condensed milk. Alternate layers of wafers, bananas and pudding in a large dish with pudding ending on top. Garnish with wafers and bananas around sides.
Mix the ingredients together. Pour into the unbaked pie shell and bake at 375° until it bubbles around the sides and browns.