HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken; place in baking dish. Cover with soup, broccoli and cheese in that order. Prepare stuffing according to package directions. Cover top with stuffing. Bake at 375° covered for 15 minutes. Uncover and bake for another 30 minutes.
In a mixing bowl, combine sugar, flour, orange peel and cinnamon. Add pears and raspberries; toss to coat. Set aside.
Simmer the sugar and water for 5 minutes. Add the orange juice and unsweetened pineapple juice. Mix well and pour in ice cube trays. Freeze well. Just before serving, fill glass with about 3 cubes and pour chilled ginger ale over them.
Mix together all ingredients. Pour into 2 greased loaf pans. Bake at 350° for 1 hour or until a toothpick stuck in the center comes out clean.
Place yeast, 1 teaspoon sugar and water in cup and stir to dissolve; set aside to rise. Warm milk and melt oleo (together). Beat eggs, sugar and salt in a large mixing bowl. Add milk and oleo mixture and then yeast mixture to bowl. Add half the flour and beat with electric mixer until smooth. Add remaining flour and beat with wooden spoon until elastic like. Put lid on bowl and place in refrigerator overnight or at least 7 hours. Roll dough out while cold to desired thickness and brush with melted oleo. Sprinkle over top with cinnamon mixture, which is 1 tablespoon sugar to 1 teaspoon cinnamon. Roll up dough and cut into cinnamon rolls. Let rise 1 to 2 hours. Bake 10 minutes at 350°. Frost with Butter Frosting while warm.
Blend oil and sugar. Add eggs, food coloring and cocoa. Add dry ingredients and milk. Add vanilla. Blend well. Bake at 350° for 20 minutes. Makes 4 layers.
Beat all ingredients, (except oatmeal and rice krispies), together until well blended. Stir in oatmeal and rice krispies. Drop by teaspoonful on ungreased cookie sheet. Bake at 350° about 10 minutes till light brown. Freeze well.
Sift flour, salt, soda, baking powder, cinnamon and cloves. Add to other ingredients. Add 1/2 cup nuts, if you desire. Grease and flour bottom of loaf pans. Bake approximately 45 minutes at 350°. Makes 2 loaves.
Mix all ingredients together thoroughly. Pour into a large container and freeze thoroughly. Defrost 20 minutes before serving.
First, preheat oven to 375°. Cook lasagne noodles according to package directions. (Cook the least time recommended so noodles are firm.) Cook spinach according to package directions. Drain and squeeze dry. Combine in bowl: spinach, cottage cheese and egg.
Put tomatoes in pie shell. Sprinkle with basil, salt, pepper, sugar and onion. Spread all cheese over tomatoes. Combine eggs, flour and milk. Pour over cheese. Bake at 375° (350° for glass), 40 to 45 minutes or until set. Cool 5 minutes.
In a glass casserole mix together all ingredients except margarine and crushed saltines. Sprinkle crushed saltines on top and dot with margarine. Bake at 350° for about 1 hour.
Mix all ingredients well. Pour in unbaked pie shells. Bake at 450° for 20 minutes or until edge of pie crust gets golden brown. Turn heat to 300° and bake until filling is set, about 30 minutes. Makes two pies.
Mix all ingredients, except macaroni, together. Place layers of macaroni in greased baking dish. Top with layer of spinach mixture; repeat layers until all ingredients are used, ending with meat layer. Bake at 350° for 30 to 40 minutes. Serves 10 to 12.
Combine bread crumbs, cornbread, onions, celery and seasonings in large bowl. Mix well. Blend in broth, butter and milk. Mixture should be very soft to allow drying during baking. Bake at 350° for about 1 hour or until browned. Makes 1 pan.
Combine 1 cup cheese and remaining ingredients. Stir well. Spoon into a lightly greased 2-quart casserole dish. Sprinkle top with remaining cheese. Bake, uncovered, at 350° for 20 to 30 minutes. Yields 6 servings.
Mix shortening, 1 cup sugar and eggs until fluffy. In a separate bowl, mix flour, soda and salt thoroughly and add to shortening mixture. Roll dough into 1 1/2-inch balls. Then mix 2 teaspoons sugar with cinnamon and roll balls into cinnamon mixture. Place on an ungreased cookie sheet and bake until cookies are set (about 10 minutes). Makes 2 dozen.
Slowly add water to flakes in a plastic bowl and whip until dough is of a consistency that can be rolled into snowballs or formed into other shapes. Tint pink for cotton candy art projects or another color of your desire.
Sift dry ingredients. Add shortening and mix with fork. Add eggs and vanilla. Mix. Roll out thin and cut into desired shapes. Bake at 375° for 8 minutes. Yields 4 dozen.
Brown hamburger meat; sprinkle with garlic powder and cumin. Add chili powder and flour; make paste. Add water; cook until it starts thickening like a thin gravy. Take tortilla and dip in mixture to soften. Put on plate. Add a little of the meat mixture if enough doesn't stick to tortilla. Sprinkle with some onion and cheese. Repeat as many as you can eat (3 or 4 high). Top with chopped lettuce and tomatoes.
Grease large cake pan. Cut dough when thawed into small pieces and place on bottom of pan. Add brown sugar and pudding alternately until gone. Add cinnamon and sugar mixture evenly on top and then pour melted butter. Add nuts. Bake 30 to 35 minutes at 375°.
Dissolve jello in boiling water. Put strawberries in hot jello until melted. Add pineapple and chill.
Mix all ingredients together except sour cream, nuts and candy. After batter is well mixed, then add sour cream, nuts and chocolate. Bake in tube pan, greased and floured, at 350° for 1 hour.
Mix pie mix and sugar together in a saucepan. Beat egg yolks and 1/2 cup milk together and slowly add to dry mixture. Blend well. When mixture is smooth and well mixed, add remaining 1 1/2 cups milk. Blend thoroughly. Cook, stirring constantly, over medium heat until mixture thickens and starts to boil. Remove from heat. Add butter. Pour into prepared pie crust. Top with meringue and brown in oven.
Combine all ingredients. Bake in greased casserole for 1 hour at 350°. Serves 6 to 8.
Soak doves in lightly salted water. Boil until tender. Reserve about 1/2 cup stock.
Mix all ingredients well (will be thick) and press into an 8 x 8-inch pan. Bake at 350° for 20 minutes. Cut into bars. Spray pan with Pam. Enjoy!
Grease a 12 hole muffin tin. Preheat oven to 425°. Mix together flour, sugar, baking powder, salt and cinnamon. In a separate bowl, combine the milk, egg and melted margarine. Add the dry ingredients to the liquid ingredients and mix (batter will be lumpy). Fold in apples. Fill muffin tins 2/3 full. Sprinkle sugar and cinnamon mixture over the top of unbaked muffins. Bake 20 minutes or until toothpick comes out clean. Remove from pan and cool on cooling rack.
Combine all ingredients except almonds and mayonnaise which should be added just before serving. Serves 8.
Mix sugar, oleo, cocoa and canned milk. Bring to boiling point, boil 1 minute. Add peanut butter, oats and nut meats. Stir well and pour in buttered dish.
Beat together sugar, oil, shredded zucchini, eggs and vanilla. Add flour, baking powder, soda, cinnamon and ginger. Bake at 350° for 1 hour.
Cream the oleo with the sugar and add in this order the eggs, flour, baking powder, salt, egg and rind of lemon. Mix well. Bake at 350° for 25 minutes in 8 x 8 or 9 x 9-inch pan.
Mix together and pour over meat. This sauce is good on chicken and ribs. I usually double the recipe.
Cream together shortening, butter, peanut butter and both sugars. Add eggs, mixing thoroughly.
Split French bread into halves. Brown hamburger and sausage in large skillet. When about half browned, add onion and green pepper. Drain fat. Spread sauce on both halves. Top with meat mixture. Add cheese, mushrooms and olives. Turn oven on broil. Place bread halves on large cookie sheet and put in center of oven rack. Allow cheese to melt.
Brown beef in fat with onion. Add the other ingredients. Cover and simmer about 1 hour. Stir occasionally.
Cream butter and sugar. Add well beaten egg yolks. Add flour, baking powder, salt, milk and lemon flavoring. Fold in stiffly beaten egg whites. Bake in a 350° oven until done.
Remove the crusts from bread and set aside. Arrange bread slices in a greased 13 x 9 x 2-inch baking dish. Top with chicken; cover with the mushrooms and water chestnuts. In a bowl, beat eggs; blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos, pour over cheese. Cover and refrigerate overnight. Before baking, crumble crusts; toss with melted butter. Sprinkle over casserole. Bake, uncovered, at 325° for 1 1/4 hours or until set. Let stand 10 minutes before cutting. Yields 8 to 10 servings.
Slowly heat garlic in melted bacon fat. Be careful not to burn. when garlic has softened add chicken broth and celery. Cook until celery is soft. Cook pasta until done. Drain. Add white kidney beans to celery mixture, heat through. Do not drain beans. Add liquid mixture to drained pasta. Incorporate well. Season to taste with black pepper and salt. Tastes best after sitting to blend flavors. Freezes well.
Place meat in casserole. Combine soups and pour over meat. Do not season. Do not cover. Bake at 325° for 3 hours. Serve over noodles. Serves 6. Easy and delicious, fork-tender.
Rub flour, brown sugar, mustard and pepper into ham slice. Place in casserole and arrange potatoes around ham. Cover with milk and bake in covered dish at 350° until potatoes are cooked.
Preheat oven to 350°. Brush baking sheets with melted butter. Beat eggs, cheeses, parsley and salt together until well blended. Stack 2 pastry sheets; cut stacked sheets lengthwise in 3-inch wide strips. Brush each 2-layer strip with melted butter on both sides, then place a spoonful of cheese filling at one end of each strip. Top with a few pieces of chile. Fold one corner of strip over filling to create a triangular end, then fold triangle over on itself. Continue to fold triangle from side to side until you reach end of pastry strip. You should have a triangle shaped pastry. Pierce top of pastry with a wooden pick and place on buttered baking sheet. Continue to make pastries with remaining filo sheets, cheese filling and chilies. Bake 30 to 40 minutes or until golden brown and flaky. Makes about 4 dozen pastries. If you prefer a milder flavor, substitute Muenster cheese for the Greek Feta.
Mix butter, shortening, water and cocoa in saucepan and bring to a boil. Pour over flour, sugar and salt. Add eggs, soda, buttermilk and vanilla. Bake in 10 1/2 x 10 1/2 x 2 1/2-inch pan at 350° until done.
Mix all together. Spread mix on 8 slices of bread and cover with 8 slices. Wrap individual sandwiches in foil. Freeze. When ready to serve, dip sandwich while still frozen in well-beaten egg, then crushed potato chips. Place on well-greased cookie sheet. Bake 1 hour or a little more at 300°. Serve with salad and a light dessert.
Melt butter in saucepan. Add chocolate chips and keep over low heat until chips are melted. Add remaining ingredients. Pour into 2 unbaked pie shells. Bake at 350° for 45 minutes.
Arrange peach slices in shallow baking dish. Blend remaining ingredients until crumbly. Sprinkle over peaches. Bake at 350° for 30 minutes. Serve warm or cold.
Preheat oven to 250°. Melt butter in large saucepan. Add syrup and salt to butter. Bring to a boil for 7 minutes. Mix in baking powder; remove from heat and add walnuts. Mix thoroughly. Butter inside of 8 x 8-inch pan, then place mixture in pan. Bake for 25 minutes. Let cool and cut into squares. Yields 35 candies.
Drain pear halves and allow to dry on a towel. Dip each half in melted chocolate and place on ice cream filled meringue. Top with whipped cream and store in freezer until 20 minutes before serving. Serves 6.
Saute onion in oil until tender. Add tomatoes, taco seasoning mix, salt and green chilies. Simmer, uncovered, 10 to 15 minutes. In a lightly greased 2-quart casserole, arrange 1/2 of each of the following in layers: tortilla chips, sauce, cheese and tofu. Repeat layers. Bake in a 350° oven for 25 minutes. Sprinkle with cheese and bake an additional 10 minutes. Let stand for 10 minutes before cutting into squares. Serves 6 to 8.
Start all ingredients at room temperature. Cream butter, shortening and sugar. Add eggs, one at a time and beat well. Add flavoring. Alternately add flour (which has been sifted with baking powder) and milk to creamed mixture. Pour into greased and floured tube pan and bake at 325° for 1 3/4 hours.
Spread refried beans on bottom of a large dish with straight sides or 2 pie pans. Next spread guacamole or taco salad dressing mix that you mixed with sour cream. Make in the order above. If you want it a little spicier, you might use a little taco sauce spread on top of the tomatoes. Its about 2 inches deep in one casserole.
Mix together the tuna, soup and milk. Add the noodles and peas. Smash the potato chips; add to the ingredients. Sprinkle a half cup of potato chips on top. Bake in a 350° oven for approximately 45 minutes.
Preheat oven to 300°. Grease cookie sheets. In a small bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in sugar, a few tablespoons at a time; beat until sugar is completely dissolved. Beat in vinegar and vanilla. Fold in pecan halves. Drop mixture by teaspoonfuls 2 inches apart, onto cookie sheets. Bake 12 to 15 minutes. Cookies remain light. Remove cookies to cool. Makes 3 1/2 dozen cookies.
Combine crushed cookies and butter. Reserve 1/4 cup crumb mixture. Press remaining mixture into bottom of 13 x 9 x 2 greased pan. Bake at 375° for 15 minutes (if using glass pan, at 350°).
For crust, mix potatoes, sour cream and water and pat into bottom of 9 x 12-inch pan. Bake at 350° for 20 minutes or until edges start browning.
Using a spoon, mix together sugar, beans and butter. Add eggs, coconut and vanilla. Stir until well mixed. Pour into pie shell. Top with pecan halves. Bake 1 hour at 350°.
Grind together raisins and orange peel. Sift together flour, soda and baking powder. Cream sugar and shortening. Add ground raisins and orange peel. Add beaten eggs. Add flour mixture and sour milk alternately. Bake at 350° for 30 to 35 minutes.
Bake German chocolate cake mix. Let cool 5 minutes. Poke holes in cake. Pour 1 can Eagle Brand milk over cake. Pour 12 ounce jar caramel topping on top. Cool in refrigerator. Top with 8 ounce Cool Whip and Heath candy bar crumbs.
Mix Cool Whip and Jell-O. Add yogurt and pineapple. Mix well with spoon. Place in refrigerator and chill at least 2 to 4 hours.
Pour oil in hot pan. Add soy sauce, honey and ginger. Add 1/2 cup water. Add chicken; simmer until chicken is shiny and soy sauce is all absorbed. Serve with rice and vegetables.
Combine pudding mix and milk; beat until thick. Fold in sour cream and Cool Whip. Line bottom of 9 x 13-inch baking dish with vanilla wafers. Place sliced bananas on top of wafers. Pour pudding mixture over bananas. Top with additional Cool Whip if desired. Refrigerate.
Place beans, juice and tomato juice in a pan. Fry bacon until very crisp; crumble into beans. In bacon grease, fry onion and garlic until lightly browned; pour over beans. Add salt and pepper. Cook early in the day and reheat before serving so flavor of all ingredients is well blended.
Dissolve yeast in water. Combine flour, salt, juice, 1/4 cup sugar. Cut oleo in with a fork. Combine eggs, milk and yeast; add to flour mixture. Combine lightly. Cover tightly and chill overnight.
Cream butter. Add sugar. Add eggs one at a time. Beat. Sift in dry ingredients. Mix well. Chill 3 or 4 hours. Roll on to well floured surface. Bake on ungreased cookie sheet at 350° for 6 to 8 minutes. Add icing, if desired. Makes 8 dozen cookies.
Remove heart of cabbage and cook whole head in boiling water. Mix meat mixture with hands. Combine hamburger, cooked rice, egg, onion, cooked sausage, some sauerkraut juice and tomato sauce. Cook meat mixture until lightly cooked together.
Dissolve jello in boiling water. Pour into blender. Add ice cubes and egg whites. Blend till ice is dissolved and mixture is triple in volume. Pour into individual dessert dishes and let set in refrigerator. Mix pudding according to package. Spoon pudding on top of jello mixture. Top with a spoonful of cool whip.
Mix all ingredients together. Pour into casserole dish. Top with grated cheese. Bake at 350° for 25 minutes.
Sift the dry ingredients. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Alternately add the flour mixture and the milk. Add vanilla and mix well. Bake in a greased loaf pan at 325° for about 25 to 30 minutes.
Mix cabbage and carrots with Marzetti slaw dressing until moist. Slaw will become more moist as it cools in refrigerator.
Saute sausage 3 to 5 minutes, stirring constantly. Drain excess fat. Add tomatoes, beans and cilantro; mix well. Cover, reduce heat and simmer 5 to 10 minutes, stirring occasionally. Garnish with cheese. Serves 6.
On baking sheet, arrange eggplant slices in a single layer; broil, turning once, for 3 to 5 minutes on each side (slices should be crisp and brown). Remove eggplant from broiler and set oven temperature at 350°.
Spray 2 (9-inch) pie plates with Pam. Press thawed hash browns between paper towel to remove moisture. Press into bottoms of pie plates to form crust. Brush with melted margarine, being more generous with top edges. Bake at 425° for 25 minutes. Fill with layers of cheeses, meat and onions. Beat milk with eggs and seasoned salt and pour over the top. Return to oven and reduce heat to 350° for 35 minutes or so.
Combine all ingredients. Chill for at least an hour. Serve as a main course or a light dessert.
Trim excess fat and gristle from steaks. Pound steaks to 1/4-inch thickness. Place steaks in plastic bag; sprinkle steaks with lime juice, garlic salt and pepper. Tie bags securely and marinate in refrigerator 6 to 8 hours or overnight. Drain marinade off steaks and discard marinade. Broil steaks at medium to medium-high about 2 to 3 minutes per side. Carve against the grain into thin slices. Serve steak in warmed tortilla accompanied by tomato, onion, guacamole and sour cream.
Precook onion, celery and broccoli in microwave for 3 minutes. Combine these ingredients with soup, salmon (drained), cheese and rice. Mix well. Cover and microwave on High for 7 to 9 minutes.
In a large saucepan, combine frozen corn, potato, onion, water, bouillon cubes and pepper. Bring to a boil. Reduce heat. Cover and simmer about 10 minutes or until corn and potatoes are tender, stirring occasionally. Stir in 1 1/2 cups of the milk and the margarine. Combine the remaining milk and flour. Combine milk and flour mixture into corn mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Makes 4 to 6 side dish servings.
Mix all ingredients.	Pour in pie shell and bake 10 minutes at 450°, then turn oven to 375° for 30 minutes.
Make the same as my white bread recipe, but substitute 6 cups whole wheat flour for 6 cups of the white flour.
Brown hamburger, add onion and tomatoes to meat. Simmer. Mix with cooked macaroni. Serve with garlic bread.
Cook, peel and slice potatoes. In pan, fry bacon and put on paper towel to cool. In bacon grease, put onions and saute. In bowl, mix flour, sugar, salt and pepper. Stir in vinegar and water until smooth. Add to onion and crumbled bacon. Cook until thickened. Add parsley and celery seed. Pour over potatoes. Serve warm.
Combine all of the above ingredients in a large saucepan. Cook slowly for at least 1 hour. Add prepared meatballs; simmer until meatballs are done.
Mix rice, soup and sour cream together. Top mixture with peppers. Sprinkle cheese over top of peppers and cook at 350° for 30 minutes.
Heat milk or water; add oleo. Let come to a rolling boil. Add the flour and salt to liquid. Stir over heat until it leaves the sides of pan and forms a ball. Remove from fire and let cool slightly. Add eggs one at a time, beating well after each one. Put by spoonful on greased cookie sheet. Allow about 2 inches apart on cookie sheet. Bake at 400° for about 25 to 30 minutes. Test puffs by removing one from the cookie sheet and if it doesn't fall it is done. Cool. Cut off top and fill with favorite filling.
Drain pineapple well, reserving two tablespoons syrup. Cream softened cream cheese, pineapple syrup, vanilla, 1/4 cup pineapple and 1/2 cup pie filling. Mix until well blended.
Cook and drain broccoli; heat cheese and soup. Add flour. Mix together. Add rice. Pour into casserole dish. Cook at 350° to desired texture.
Beat cream cheese and powdered sugar together. Make pudding (using the 1 1/2 cups of milk). Add Cool Whip and vanilla. Mix everything together. Set aside.
Preheat oven to 375°. Place chips in a resealable bag and crush. Mix egg and milk. Dip chicken in egg mixture, then roll into crumbs. Place chicken in dish. Sprinkle remaining crumbs over chicken. Slowly pour butter over chicken. Bake 1 hour or until chicken is no longer pink in the center. Makes 6 servings.
Add juice of half lemon to prepared orange gelatin. Chill until almost set. Roll cheese into small balls after softening with cream or milk. Moisten small molds, put one ball into each mold, fill with gelatin and chill until set. Turn out on lettuce and arrange white grapes around the edge. Top with a little dressing.
Crumble and brown beef. Add onion, salt and pepper. Spread beans in a 9 x 13-inch pan. Top with beef and sprinkle with chilies. Cover this with cheese and drizzle taco sauce over. Bake uncovered at 400° for 20 to 25 minutes. Remove from oven and sprinkle with chopped green onion and olives. Top with sour cream. Serve as a dip with nacho chips.
In a large pan, bring water, salt and oil to a boil. Add macaroni. Boil until macaroni is tender. Drain; add margarine, cheese (cut up in small pieces) and soup. Cover until melted. Add evaporated milk. Mix well. Pour into 9 x 13-inch pan. Bake at 400° for about 15 minutes or until slightly brown around edges.
Prepare graham cracker crust in a 9 x 12-inch pan. Melt chocolate, margarine and 2 tablespoons milk. Pour over crust. Refrigerate until chocolate is firm. Place sliced bananas over chocolate. Prepare the pudding mix with 2 3/4 cups milk; spoon over bananas. Spread whipped topping over top.
Brown ground beef. Add spaghetti sauce. Cook until done. Cook noodles until done. Drain noodles. Layer pan with sauce, then noodles, then cheese. Follow the steps until all ingredients are gone, then bake for 1 hour until done at 350°.
Heat oven to 450°. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 muffin cups. Place in oven to melt. Remove. Stir Bisquick and bananas together. Smooth into a ball. Knead 5 times. Roll dough into a rectangle, 15 x 19-inches. Spread with 2 tablespoons butter; sprinkle with 1/4 cup brown sugar. Roll up tightly, beginning at wide end. Cut into 12 (1 1/4-inch) slices. Place in cups. Bake 10 minutes. Immediately invert pan on baking sheet for a minute.
Place 1 wafer in bottom of cupcakes liner. Beat all ingredients together with mixer. Fill cupcakes using all batter and bake at 350° for 20 minutes. Top with your favorite pie filling, fresh fruit or frozen fruit.
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating mixture well after each addition. Combine flour, baking powder and salt. Add to combined cream mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and walnuts. Pour batter into a well-greased and floured 10-inch baking tube pan. Bake at 325° for 35 or 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing from pan and cool.
Sift and measure flour. Add soda, salt and spices. Cream sugar and shortening. Add salt in flour, 1/3 at a time. Alternate with milk. Add raisins. Add vanilla. Beat well after each. Pour into 13 x 9-inch or 9-inch pan. Bake at 350° for 30 to 40 minutes or until toothpick comes out clean.
Cook beef and onion together until onions are tender and drain off fat. Add rest of ingredients. Simmer slowly 30 minutes or more. Add more seasonings if needed. Makes a big pot of soup. This is good leftover or it may be frozen.