HumbleIntelligence/food-ner-1-Million huggingface dataset:
Salt and pepper chicken to taste. Put in casserole dish. Put slice of cheese on each piece of chicken. Mix soup with 1 can of water; stir well. Pour over chicken; cover and bake at 350° for 1 hour or until chicken is well done. Sprinkle dressing over top and bake for 10 to 15 minutes longer. Serves 2 to 4.
In 1-gallon Ziploc bag, place all ingredients and shake. Fry until brown on each side.
Cream butter and sugars. Add egg. Blend in remaining ingredients. Bake on ungreased pan at 375° for 9-12 minutes.
Beat egg yolks, whites, salt and sugar together for 1/2 hour. Add cream and cardamon; stir well.	Add butter, extract and brandy; blend well. Mix	in flour thoroughly.	Dough should be	stiff enough to roll out very thin. Refrigerate overnight. Roll small amounts of dough very thin. Cut into rectangles. Shape into bows.	Deep fry at 365° until golden brown.
Break lettuce in a large flat bottom dish. Layer onions and cucumber over lettuce. Drain peas and layer over salad. Slice boiled eggs and layer on top. Mix mayonnaise and sugar. Layer over eggs. Sprinkle top with bacon bits and shredded cheese.
Saute onion in oil until golden. Then add minced clams and juice to sauteed mixture. Remove from heat; add bread crumbs. Let stand 5 minutes (mixture will have thickened) and add grated cheese. Fill clam shells; sprinkle with paprika and bake in 350° oven for 15 minutes.
Put pears in crust, heaping in the middle. Mix flour and sugar together; sprinkle over pears. Cut butter in pats and put on sugar. Sprinkle apple spice over the top. It will be almost solid brown. Put crust on top. Bake at 425° for 10 to 15 minutes, then at 350° for 45 to 50 minutes. Cover edges of crust if it starts to get too brown with foil.
Bake potatoes (in skins after washing) at 400° for 50 minutes, or until tender. Peel and mash with butter and rum. Stir in ginger. Turn into saucepan over medium-low heat, stirring frequently to let most of the moisture evaporate from potatoes. Stir in cream. Add salt and pepper to taste. Serves 6.
Cream butter and sugar. Add eggs, beating well. Stir together flour, sugar, cinnamon, salt, nutmeg, ginger and cloves. Add butter mixture alternately with dry ingredients, beating well. Stir in chocolate chips and nuts. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 minutes or until cake tests done. Cool cake. Drizzle glaze over cake.
In large bowl, stir together flour, oats, brown sugar, peel and baking soda. Stir in melted margarine and mix thoroughly. Reserve 1 big cup of flour and oat mixture for topping. Place remaining mixture in an ungreased 12 x 7-inch or little larger pan. Press down firmly. Bake at 350° for 20 minutes. Cool slightly. Carefully spread cranberry sauce on baked crust. Stir nuts into remaining oat mixture and spread over cranberry sauce; pat down lightly. Bake at 350° for 25 to 30 minutes more. Cut into bars when cool.
Cook hamburger until it loses its color. Add salt and pepper to taste. Pour off excess grease; cool. Add cheese, onion, catsup and salad dressing. Blend all together with cooled meat and pack in oblong baking dish. Refrigerate. Cut in squares, put on bun half and broil approximately 7 minutes. Serves 10 to 12.
Cream together butter and sugars. Add eggs and vanilla. Stir in flour and oatmeal; add chips, nuts and coconut. Drop by teaspoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cook on low heat. Serve over rice or noodles. Sprinkle with chow mein noodles (optional).
Add spices to applesauce and boil. Add Sure-Jell and sugar and boil 2 to 3 minutes until thick. Put in jars and store in refrigerator.
Brown hamburger. Drain fat. Add a little water. Add taco seasoning. Add refried beans. Mix and add sliced olives. Add onion if needed. Mix evenly and put in casserole dish. Spread sour cream. Sprinkle cheese over top. Bake until melts. Serve over chips.
Cook ziti. Cook ground beef about 10 minutes. Remove from heat and stir in Ricotta cheese. Add next 5 ingredients and half of the spaghetti sauce and add ziti. Pour in pan. Top with remaining sauce and Mozzarella cheese. Bake at 350° for 20 minutes.
Mix sugar and pie filling. Then add all other fruits and mix well. Chill for 2 to 3 hours. Makes 8 servings.
Combine flour, soda and salt in a bowl; set aside. Cream butter and sugar. Add eggs, 1 at a time. Alternate with flour mix. Add vanilla. Add sour cream only until mixed. Pour into greased and floured tube pan. Cook at 325° for 1 hour and 30 minutes.
Preheat oven to 350°. Lightly grease large baking sheet. Sift together flour, sugar and baking powder. Cut in butter until mixture resembles coarse meal. Stir in dried fruit. Combine milk and egg. Mix into dry ingredients. Gather dough into ball. Roll dough out to 1/2-inch thick on lightly floured surface. Cut into 2 1/2 to 3-inch rounds. Gather scraps, re-roll and cut out additional rounds. Arrange on baking sheet, spacing 1/2 inch apart. Bake until firm to touch, about 20 minutes. Serve warm or room temperature. Really cute for a buffet if you make mini-size scones, about 1-inch.
Mix first 7 ingredients in bowl. Add remaining ingredients and mix only until dry ingredients are moistened. Fill greased 2 1/2-inch muffin pan sections two-thirds full and bake in preheated hot oven at 400° about 20 minutes. Makes 12.
Combine all ingredients, except bread crumbs. Place in greased casserole. Top with bread crumbs. Bake for 45 minutes to 1 hour at 350°. Yields 6 to 8 servings.
Flour your surface and rolling pin. Roll out each biscuit until thin. Mix applesauce and enough cinnamon to taste. In the middle of each rolled biscuit put 1 to 2 tablespoons of applesauce mixture. Then fold over one side of the biscuit and overlap the other side. Flatten all sides with the tip of the fork. In a nonstick pan, melt 1 to 2 tablespoons of butter and place biscuits in butter. Brown on both sides. Remove from pan and sprinkle with powdered sugar.
Preheat oven to 325°. Fill cavity of turkey with celery stalks for moisture. Place in large cooker. Baste with a sauce of equal parts honey and lemon juice. Add hickory chips that have been saturated with water for a hickory smoked flavor.
Blend together ingredients except cheese and potato chips. Put in greased 1 1/2 quart baking dish. Sprinkle cheese then potato chips over top. Bake at 350° for 20 to 25 minutes, or until cheese is delicately browned. Makes 6 to 8 servings.
Put all but last 2 ingredients in mixer bowl, beat until creamy. Add walnuts and dates. Bake at 375° for 45 minutes for 2 small loaves, or 1 loaf at 350° for 55 minutes. Very easy to make.
Combine all ingredients in blender and process until smooth. Pour into small saucepan. Cook over low heat, stirring constantly until hot. (Do not boil as mixture will separate.) If it separates, return to blender and reprocess. Yield: 6 servings.
Layer baking pan in order of ingredients listed. Bake at 350° for 45 to 55 minutes.
In a large Dutch oven, saute sausage until lightly browned. Remove from pot. Saute onion, bell pepper, celery, green onions and garlic in meat drippings until tender. Add tomatoes, thyme, peppers and salt. Cook 5 minutes. Stir in rice.
Mix first 5 ingredients together. Melt butter and mix with package of Pepperidge Farm mix. Put half of stuffing mix in a baking dish. Put squash mix in the middle. Top with stuffing mix. Bake at 350° for about 30 minutes.
Mix all ingredients and pour into a buttered casserole dish. Spread topping over the top of mixture. Bake at 325° for 35 minutes.
Put layer of graham crackers in dish; moisten with butter. Mix Cool Whip and cream cheese until smooth. Layer this mixture on crackers, then layer of cherry pie filling. Repeat this starting with graham crackers until all ingredients are gone.
Mix shortening, sugar, egg yolk and vanilla thoroughly. Blend together flour and salt; stir in. Roll dough into balls. Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place about 1 1/4-inch apart on ungreased baking sheet. Press thumb gently in center of each. Bake 10 to 12 minutes in 350° oven. Cool. Fill thumb prints with jelly or tinted icing. Makes 3 dozen.
Combine egg whites, sugar, cream of tartar, cold water, and salt in top of double boiler. Beat 1 minute, cook over boiling water. Beating constantly until mixture forms peaks (about 7 minutes). Remove from heat. Add vanilla and beat until frosting is of spreading consistency. To make chocolate frosting, melt 2 squares of chocolate and gently stir in and then cool.
Mix and put in baking dish. Top with grated cheese. Bake until hot through.
Melt caramels with 1/3 cup evaporated milk. Set aside. Combine cake mix, 1/3 cup evaporated milk, butter and nuts. Stir by hand until mixture holds together. Put 1/2 of this into well-greased and floured 9 x 13-inch pan. Bake at 350° for 6 minutes.
Bake at 350° for about 1 hour or 1 hour and 15 minutes. (For best consistency, place dish in shallow pan of water while baking.)
Crush Fritos in plastic bag. Remove Fritos chips to bowl. In bag, mix flour, salt and pepper. Beat eggs in second bowl. Drop fish in bag and shake. Dip fish in beaten eggs. Roll in crushed Fritos chips. Fry in hot oil.
Sprinkle yeast over warm water; add sugar and salt with 1/2 the flour. Put in beaten egg and melted shortening. Mix well and add the rest of the flour. Cover and let rise until double in	bulk. Put in	greased muffin pans or make into 12 rolls. Let it rise. Bake at 350° for 25 to 30 minutes.
Cut up first 5 ingredients into bite-sized pieces. Cover with water and bring to boil for 5 minutes. Add tomatoes and onion soup and cook until desired tenderness (approximately 1 hour). Yield: 6 servings.
In small bowl, combine oatmeal and water. Set aside. Combine remaining ingredients and then oatmeal.
Brown hamburg and Crisco in saucepan. Drain grease. Add water to beef. Mix tomato soup, ketchup, chili powder, baking soda, salt, pepper and sugar. Add to beef. Boil until thickened. If not thick, thicken with flour mixed with water or bread crumbs.
Break cake into pieces (about 1-inch in size). Spread over bottom of 9 x 13 x 2-inch dish. Mix cream cheese and milk; pour over cake. Spread pie filling over this. Top with a layer of Cool Whip. Store in refrigerator for several hours before serving.
Cut eggplant, zucchini and potatoes in bite-size chunks (do not peel zucchini or eggplant). Slice peppers, onions and dice tomatoes. Saute the vegetables, except tomatoes, in olive oil. Place sauteed vegetables in baking dish. Add tomatoes into the pan to saute with crushed garlic. Add sugar, salt and pepper and simmer for another minute. Pour tomato sauce on top of the vegetables and bake at 350° until the vegetables are tender.
Put spinach in 1/4 cup water; boil, then reduce heat to medium and cook spinach, covered, 10 minutes. Stir; remove from heat and drain. Remove stems from mushrooms. Arrange caps in a buttered (2 tablespoons) 9 x 13-inch baking dish. Finely chop stems. Melt 3 tablespoons butter in a saucepan and mix onion and garlic. Cook 5 minutes or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper. Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake at 400° for 30 minutes, until lightly browned. Makes 12 servings.
Mix and pour over salad; store extra in glass jar in refrigerator. Good on cole slaw and macaroni salad.
Grease 9 x 13-inch pan. Pour into pan the hash browns, melted butter, salt, pepper, chopped onion, cream of chicken soup, sour cream and Cheddar cheese and stir together. Mix 1 1/2 cups corn flakes and 1/4 cup melted butter and sprinkle on top of potatoes. Bake at 350° for 45 minutes.
Combine the first 5 ingredients in a shallow dish. Add pork strips, tossing to coat. Cover; refrigerate for 2 hours. Drain, reserving 1/4 cup marinade, sesame seed and mustard. Pour over pork strips; toss to coat. Place in a single layer on a lightly greased baking sheet. Bake at 350° for 20 minutes, turning once. Makes 4 main dish servings or 8 appetizer servings.
Cream margarine, vanilla and sugar well. Beat in eggs. Sift together flour, baking powder and salt. Beat in alternately with milk. Pour into a greased 9-inch round pan. Bake at 350° for 30 minutes or until done. Cool 10 minutes. Remove from pan.
Chop celery and onion very fine; put in large stockpot. Cook for 5 minutes and then add cream cheese. Cook over a low heat until cream cheese is melted. Add stewed tomatoes and cook over medium heat, stirring constantly so mixture does not scorch. After tomatoes have cooked down into smaller pieces, and your mixture is very thick, slowly add milk to the consistency you prefer your soup. Add tomato juice. Next, salt and pepper to taste, and cook over a low heat for 1/2 hour (adding milk if the soup gets too thick).
Combine lettuce, bean sprouts, chestnuts, bacon and eggs in salad bowl. Sprinkle with salt and pepper. Dressing is made from last 6 ingredients.
Slice carefully in perfect halves and bake them for about 40 to 50 minutes until they are tender. Remove them from the oven and lower it. With a spoon, carefully scoop out the pulp or insides of the potatoes and put the pulp into a large bowl. Make sure the skins of the sweet potatoes remain intact. Mash the pulp with the help of a masher. Add and mix the rest of the ingredients well. Fill the sweet potato shells evenly with the pulp mixture. Put the potatoes in a buttered flat baking dish and dot each half with a bit of butter. Place them in the oven and bake for about 25 to 30 minutes. (The potatoes are done when they burn brown on top.)
Heat chips and peanut butter over hot water until melted. Add the chow mein noodles and stir to cook. Drop by tablespoonfuls on buttered cookie sheet and chill. If desired, top with candied cherries.
Combine all juices in order given and pour over ice. Add ginger ale and sparkling water just before serving. Garnish with cherries, frozen in ice cubes.
In a large skillet, fry sausage and bacon until crisp and brown. Remove sausages and cut into 1-inch pieces. Replace in skillet and add onion, celery, mushrooms, apples, parsley and herbs. Saute, stirring occasionally, for 5 minutes. Stir in bread cubes and broth. Season to taste with salt and pepper. Stuff chicken or turkey and bake or put in a pan and bake for 30 minutes at 350°.
Peel tomatoes and cut into thin wedges. Finely slice spring onions and chop mint leaves. Mix lemon juice, salt, sugar and chili powder together. Stir until sugar dissolves, then pour over the combined ingredients and mix lightly, but thoroughly. Cover and chill until serving time.
Peel and cook potato. Cream potato and add powdered sugar until mixture is stiff. Roll out potato mixture on flat surface covered with a small amount of powdered sugar to keep from sticking. Spread with peanut butter, roll up like a jelly roll and slice candy.
In a 9 x 13-inch pan, lay Twinkies, side by side (cream side up) in two rows; spread with pineapple. Cover with bananas. Prepare pudding according to package directions. When thickened, spread over bananas. Refrigerate. Before serving, top with whipped topping and sprinkle with nuts.
Mix all ingredients and shape into oblong thin patties. Brown on both sides in skillet. Remove meat and add 1 heaping tablespoonful flour to fat and brown. Add enough water to make thin gravy. Pour over steaks in a casserole dish or Dutch oven and bake at 350° until meat is tender and gravy is rich and thick.
Cook chicken in cold water, enough to cover chicken. Add salt, pepper and celery leaves. Cover tightly and bring to a boil. Lower heat and simmer until chicken is done and tender.
Heat oven to 425°. Lightly spray square pan, 9 x 9 x 2-inches, with cooking spray. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop tomatoes.
Cream together butter and sugar. Beat in eggs. Combine flour, salt, soda and nutmeg. Stir half the dry ingredients into the creamed mixture, then the zucchini (batter may look curdled). Add the remaining dry ingredients, then the nuts and vanilla; mix well. Spoon into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 50 to 60 minutes. Makes 1 loaf.
Mix all ingredients (except chicken) together and cook until sugar is dissolved. Remove from heat and let cool.
Dump all ingredients in blender, except Mozzarella cheese, and blend. Add Mozzarella cheese and stir. Ready to eat. Refrigerate until ready to use.
Mix all ingredients together in a very large bowl, adding cereal last. Spread in 9 x 13-inch baking pan lightly sprayed with Pam. Mixture will be thick. Bake at 350° for 1 hour. May freeze before baking for later use. This recipe contains 1/3 egg per serving. Serves 12 to 15.
Mix all together. Pour in a hot greased skillet. Bake at 400° for 30 to 35 minutes.
Trim any fat from steak. Pound steak to 1/8-inch thickness, using a meat mallet, and cut into 4 x 1-inch strips. Combine flour, salt and pepper.
Sift dry ingredients. Add egg, milk and drippings. Mix into batter. Pour into greased muffin tins (8 count). Bake 20 minutes at 425°.
Unroll crescent roll dough into a greased pan (13 x 9 x 2 in.). Press dough 1/2 in up the sides. Sprinkle with meat. In a bowl, mix the other ingredients and pour over meat. Bake, uncovered at 400°F for 15 min. or until crust is golden brown and cheese is melted. About 8 servings.
Combine cornmeal, flour, baking powder, sugar and salt, mixing well. Dissolve soda in buttermilk. Add cornmeal mix, stirring well. Add remaining ingredients, mixing well. Spoon batter into a well-greased 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350° for 1 hour or until golden brown.
Spray top of double boiler with Pam. Melt enough Velveeta to cover bottom of pan. Scramble eggs with milk, salt, pepper and any of the following: Worcestershire sauce, bits of ham, onions, green pepper, pimiento, mushrooms, black olives, etc. Pour into cheese and cook, stirring frequently, until eggs are cooked, but moist.
Combine ingredients; mix well. Serve with baked potatoes. Makes enough for 6.
Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken; stir-fry about 5 minutes or until no longer pink in center. Reduce heat to medium. Add water chestnuts, bamboo shoots, celery and mushrooms; stir-fry 3 to 5 minutes or until heated through. Stir in broth and soy sauce. Heat to boiling; reduce heat. Cover and simmer 6 minutes. Mix cornstarch and water; stir into chicken mixture. Cook and stir about 30 seconds or until thickened. Sprinkle with almonds. Yields 6 servings.
Slice eggplant in half; scoop out and chop some of the pulp. Heat oil in skillet; add eggplant pieces, beef, onion, pepper, garlic, Tabasco and salt. Saute until eggplant is lightly brown. Toss with rice to blend all ingredients.
Preheat oven to 400 degrees. Prepare pie crust for 9 inch pie.
Combine first 4 ingredients and cook until meat is brown. Add remaining ingredients. Place in dish, covered with pie crust. Place crust on top after filling dish with meat mixture. Bake at 350° until brown. Pillsbury's already pie crust is best!
Cover chopped dates with 1 cup hot water. Set aside. Cream the butter and sugar together. Beat in eggs and vanilla. Add dates and water. Sift together flour, cocoa and baking soda. Stir in 1/2 cup chocolate chips. Pour batter in greased and floured 9 x 13-inch pan. Sprinkle with 1/2 cup chocolate chips and chopped nuts. Bake at 350° for 40 minutes.
Preheat oven to 350°. In roast pan, put salt and pepper on ribs. Cut up onion and garlic. Add to ribs. Stir in water and bake until ribs are done. Pour sauerkraut over ribs and bake for another 30 minutes.
Brown pork chops on each side. While browning, mix mushroom soup, sour cream, onion, milk, salt and pepper in a bowl. Set aside. Peel and slice the potatoes. Layer bottom of pan and pour 3/4 of the soup mixture over them. Spread evenly. Layer browned pork chops on top of potatoes. Spoon remaining soup mixture on each chop. Cover and bake for 1 hour at 350°.
Mix the punch, lemonade and orange juice. Stir in the Sprite or 7-Up.
In a large bowl, sift first 4 ingredients together. Make a well and add shortening, milk, eggs and vanilla. Mix well. Drop by teaspoon onto greased cookie sheet. Bake at 400° for 10 to 12 minutes; be careful not to burn the bottoms. When slightly cooled, ice with desired frosting and sprinkle with colored sugars.
Heat oven to 425°. Sprinkle bacon, cheese and onion in pastry-lined pie pan. With rotary beater, blend remaining ingredients; pour into pie pan. Bake 15 minutes.
Melt margarine. Add sugar and mix well. Add eggs, one at a time. Add flour and nuts. Bake in a greased pan at 300° for 25 minutes. Cut into squares.
Cream sugar, eggs and shortening; add mashed bananas. Add remaining ingredients. Bake in loaf pan at 350° for 45 minutes or until done (when toothpick comes out clean).
Cook macaroni and drain. Add rest of ingredients. Mix. Add salt and pepper for taste. Good to let set overnight. Lets flavors set. Keeps 4 to 5 days.
Cook ground beef until browned. Pour off excess fat. Add remaining ingredients and cook until thickened.
Thaw and cook broccoli 1 minute. Combine ingredients except cheese. Pour into greased casserole and top with cheese. Bake 30 minutes in preheated 350° oven.
Boil together and cool the water and sugar to make syrup. Add rest of ingredients, including vodka. Freeze in large non-metal container at least 24 hours. Stir occasionally. Fill drink glass 3/4 full and then add bottled Squirt to glass to fill. May be kept indefinitely in freezer, but stir it once in a while.
Preheat oven to 325°. Mix cake mix and next 3 ingredients. Beat 2 minutes. Grease and flour two 8-inch round pans or 9 x 13 oblong pan. Pour batter into pan(s). Tap the pans a few times on the counter to remove bubbles in batter. Cook for 22 to 25 minutes. Cool completely. When done, ice with Caramel Icing.
Combine juices and water in a large punch bowl; mix well. Right before serving, add ginger ale, sparkling water and white grape juice. Stir to blend. Garnish glasses with fresh strawberries and a sprig of mint. (Freeze some of juice mixture in a pretty mold to keep punch cool without diluting flavors.) Yield: About 50 (4 ounce) servings.
Preheat oven to 350°. Rinse mushrooms and break off stems. Chop stems and set aside. Melt 3 tablespoons of butter in skillet; saute bottoms of caps for about 2 to 3 minutes. Remove and place in baking pan. Heat rest of butter and saute stems, green peppers and onion until soft, about 5 minutes. Remove from heat. Stir in bread, salt and pepper. Mix well. Fill each cap with mixture. Bake 15 minutes in 350° oven.
Brown chicken in broiler with salt, pepper and garlic powder. Combine all other ingredients in Teflon pan and mix well. Add browned chicken and cook for 40 to 45 minutes covered.
Place 1/2 of frozen rolls in angel food or Bundt cake pan. Sprinkle with 1/2 of the nuts and dry pudding mix. Place remaining rolls in the pan distributed evenly. Sprinkle with the rest of nuts and pudding mix. Pour margarine over rolls. Place in cold oven and leave overnight. Next morning bake at 350° for 25 to 30 minutes.
Mix 1 cup hot water, 1/2 cup cold water and 1/2 cup pineapple juice with jello. Let jello partially set. Mix sugar and cream cheese together. Mix remainder of ingredients with the cream cheese. Add jello and let it set.
Drain the pimientos and chop finely (or mash them with the back of a fork). Combine the 3 cheeses in a large mixing bowl and mix well. Add the pimientos, pecans, salt, pepper and garlic powder. Mix well and shape into 2 balls. Sprinkle the chili powder, paprika and cayenne pepper on waxed paper or plastic wrap. Roll each ball in the spices until completely covered and refrigerate or freeze.
Use 1 clean glass gallon jar with a lid. Pack cucumbers whole on ice chunks (or quarters) in jar. Add garlic and dill weed to jar of cucumbers. Bring water, vinegar and canning salt to a boil. Pour boiling hot over cucumbers and weigh cucumbers down so brine covers. Store on counter for 7 days. Cover; then refrigerate.