HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in a 9 x 13-inch baking dish. Place Swiss cheese on top of chicken. Spoon soup over Swiss cheese. Top with croutons. Bake at 350° for 40 to 45 minutes, uncovered.
Pour peaches with juices in pie pan. Add nutmeg and vanilla. Sprinkle cake mix evenly over peaches. Dribble melted butter over cake mix. Bake at 350° for 25 minutes until brown.
Cream butter, margarine, cream cheese and sugar until fluffy. Add vanilla. Add eggs, beating well. Mix in flour. Spoon into greased and floured 10-inch tube pan. Bake at 325° for 1 1/4 hours or until cake tests done.
Grease cookie sheet and bake cake 20 minutes. Cool. Mix instant pudding, cream cheese and milk. Spread over the cake. Drain pineapple and spread over top. Spread Cool Whip over that and then spread the coconut on top. Refrigerate.
Put 1-inch vegetable oil in skillet. Blend egg and milk. Add pancake mix, stirring just until smooth. Fold in corn. To ensure lightness, do not beat. Drop by teaspoonfuls in hot oil at 325°. Cook slowly until golden brown, about 4 minutes. Serve as a vegetable or with syrup, if desired. Makes approximately 24 fritters.
Melt butter in pot and brown the vermicelli noodles (saute them). Add rice. Add chicken broth. Cover and cook on low flame until liquid is absorbed and rice is fluffy. Let rest for 15 minutes.
Chop or grate potatoes and onions. Place all ingredients in large casserole. Bake in slow oven (250° to 300°), covered. Uncover last hour. Takes about 5 hours. Very tasty and a family favorite.
Melt margarine in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a large mixing bowl. Add all seasonings and toss together. Pour in enough broth to moisten. Add eggs and mix well. Pour in slow cooker set on high for 45 minutes. Then reduce to low and cook for 4 to 6 hours.
Blend sugar and cocoa in 2-quart bowl. Add milk and butter. Cook in microwave oven 2 minutes. (Note: Do not mix these ingredients.) Remove from oven; stir just until mixed. Add vanilla, stir and add peanut butter. Pour into greased container. Place in refrigerator 1 hour. Cut to serve.
In double boiler, melt chips and peanut butter. Then add vanilla. Take off heat and add marshmallows. Pour into a greased pan.
Sift all dry ingredients. Cream together beaten egg, sugar and shortening. Add vanilla and pumpkin last. Then add dates or raisins and nuts. Beat until all blended. (May add up to 1/4 cup extra flour if batter is too moist.) Drop by rounded tablespoonfuls onto lightly greased baking sheet. Bake at 325° until light brown, about 25 minutes. Makes about 4 dozen cookies.
Blend lemonade, powdered sugar and berries. Add Cool Whip. Blend again. Add ice and keep blending. Add rum and blend again.
Toss the meat in flour, salt and pepper and brown in butter and oil. Add consomme, wine, onion, carrots, garlic, bay leaf and thyme. Simmer 2 1/2 to 3 hours until meat is tender. Add parsley, small whole onions and mushrooms just before serving and simmer until hot.
Mix bread crumbs, milk and ground beef into balls. Mix remaining ingredients and pour over meatballs. Cook 45 to 60 minutes in oven at 350°.
Mix together all ingredients well. Make two molds. Place in greased pan. Cut cheese into 1 inch x 1/8-inch wide sticks. Press cheese sticks into molds all the way down, covering top over. Cook 30 minutes in 350° oven or until brown. Open 1 can tomato sauce. Pour over top. Let set 10 minutes. Cut and serve.
Mix above ingredients. Cover and refrigerate overnight. Bake at 350° for 1 hour and 30 minutes.
Cream shortening and sugar and add beaten eggs and vanilla. Mix the rest of the dry ingredients. Sprinkle over the raisins, or nuts, and combine the mixtures. Add only enough milk to make a stiff dough. Drop on a greased pan, one inch apart. Bake 10 to 12 minutes in moderate oven (350°). Makes 4 dozen.
After washing, slice zucchini and season to taste. Mix the milk, eggs and 1/4 teaspoon seasoning salt. Roll in flour and fry in hot oil until brown. For a heavier batter, use evaporated milk.
Beat egg whites until stiff. Add them first before butter. Mix all ingredients together. Pour into hot waffle iron. Cook until light brown.
Combine all ingredients and mix well in the mixer. Pour into tube cake pan or Bundt pan. Bake at 350° for 1 hour. Test 10 minutes before the hour, as may be done a little early.
Brown ground beef and onion. Mix in chili beans and add cheese. Melt it all together in a skillet. Chop lettuce and tomatoes. Combine all in large bowl and sprinkle with corn chips.
Pound chicken to 1/4-inch thickness. Place 1 stick ham and 1 slice of cheese on each fillet. Roll up. Secure with toothpicks and dredge in flour. Arrange in greased baking dish. Mix soup and sour cream together and pour over chicken. Bake at 350° for about 1 hour or until done.
Beat together shortening, sugar, egg, milk and vanilla. Sift together flour, salt and soda. Add to shortening mixture. Stir in wheat germ, nuts and oats. Drop by teaspoons on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Yields 4 dozen.
Season chicken pieces with salt and pepper. Place in baking dish. Combine remaining ingredients. Marinate 1/2 hour or longer, turning once or twice. Cook on grill, skin side down. Grill 10 minutes, basting with marinade. Grill 25 to 30 minutes or until chicken pieces are tender and well browned.
Peel and slice cucumbers. Drop in slightly salted water for 30 minutes; drain well. Add sugar and mild vinegar to taste. Stir. Add sour cream; stir well and enjoy (salad dressing may be used). Chopped onion may be added, if desired. Delicious with any menu.
Boil shells and drain. Prepare spinach as directed. Open hot spinach into a bowl and mix with Ricotta and Mozzarella cheeses. Stir until cheese melts. Fill each shell with a spoonful of spinach/cheese mix and place in baking dish. Cover with sauce with or without browned meat. Cover with foil and bake at 350° for 30 minutes.
Cream shortening; add sugar slowly and cream well. Add egg yolks one at a time and beat. Add flour sifted with baking powder and salt. Add milk; beat well. Add vanilla and lemon extract. Fold in stiffly beaten egg whites. Bake at 350° for 45 minutes.
Mix all ingredients together thoroughly. Cover and chill overnight. Serve with fresh vegetables of your choice.
Saute bacon, garlic and beef. Combine in pot the onions, celery, green pepper, mustard, chili powder, salt, pepper, Worcestershire sauce, hot sauce, tomato sauce or paste and whole tomatoes. Add meat mixture. Cook and simmer for 2 to 3 hours. Add the 2 cups of red kidney beans at the last hour.
Preheat oven to 450°. Combine and press in bottom of a 9-inch pie shell. Bake for 10 minutes.
Combine cucumbers, onions, salt and water in a glass bowl; let stand at room temperature 2 hours. Add sugar and vinegar, stirring until sugar is dissolved. Pack into 1 pint freezer containers, leaving 1-inch space at top. Cover and freeze overnight or up to 6 weeks.
Layer each ingredient in order listed. Do not stir. Let stand overnight. Cover with foil. Put ingredients in a large bowl or pan.
Cook macaroni (omit salt and oil). Drain, return to pan over very low heat. Stir in remaining ingredients until well blended. Bake at 350° for 20 minutes. Serves 3.
Saute onions, celery, peppers and garlic in oil until soft. Add tomatoes, stock, tomato soup, Ro-tel tomatoes, water and spices. Simmer 1 1/2 hours on low heat. Ten minutes before serving, add tortilla squares. In individual soup bowls, place any of the following: chopped chicken, avocados, grated cheese, green onions and sour cream. Pour in soup on top.
Shake pineapple juice with the lemon instant pudding and pour over fruit; mix. Can make the night before. Before serving, add the banana. Serves 8.
Cream Crisco and sugars; add eggs and vanilla. Beat well until blended. Add flour; sprinkle soda and salt over flour. Beat until no trace of flour can be seen. With wooden spoon, work in oats and coconut. Bake at 350°.
Mix together well (preferably in a blender.) Pour in graham cracker crust. Top with Cool Whip. Keep refrigerated.
Mix cream cheese, sour cream, sugar and vanilla. Dissolve Jell-O in boiling water. Add pie filling and crushed pineapple with the juice. Pour into a 9 x 13-inch pan and refrigerate until firm. Combine remaining ingredients for topping. Spread cream cheese mixture over chilled Jell-O. Cut into squares.
Cook and stir all ingredients in skillet over medium heat until margarine is melted. Cook and cover over low heat until corn is tender, 10 to 15 minutes.
Brown the beef in the fat. Add the sliced onions and minced garlic; brown. Mix together the catsup and Worcestershire sauce. Stir in the vinegar, brown sugar, paprika, salt, dry mustard and red pepper. Add the 2 cups water. Cover and simmer for 2 to 2 1/4 hours. Add more water, if necessary. Thicken with the 2 tablespoons flour and 1/4 cup water. Pour Goulash over cooked noodles. Garnish with parsley.
Brown meat slowly in hot oil. Add onion, garlic, salt and pepper. Dissolve bouillon cube in hot water; add to meat. Cover and simmer slowly for 30 minutes. Add tomatoes and green pepper; cook another 30 minutes (or longer). Combine remaining ingredients and stir into meat mixture. Bring to a boil and cook, stirring constantly, 5 minutes longer. Remove garlic. Serve over hot rice.
Place wafers in 9 x 13-inch pan. Melt chocolate in margarine. Add sugar, egg yolks, pecans and vanilla. Fold in stiffly beaten egg whites. Spread chocolate mixture over wafer crumbs. Spread softened ice cream on top. Freeze. Serves 12 to 16.
Boil together potatoes, celery and onion (if using instant potatoes, boil celery and onion). Mash using a real masher; add bread crumbs, eggs and margarine. If dry, add a little milk. Can be served as is, or refrigerated in casserole and heated in 325° oven for 1 hour. I have added 1/2 chopped cabbage and called in Colcannon.
Place a tortilla in a lightly buttered skillet. Layer with 1/2 of cheese, 1/2 of chicken and 1/2 of salsa or picante. Place another tortilla on top. Repeat layering. Top with last tortilla. Drizzle margarine on top. Slowly cook to heat through and crisp the tortilla. Do not burn. Carefully turn and finish cooking. Can be placed in a 325° oven to keep warm. Cut into 8 wedges and serve.
Mash avocados with a fork and add lemon juice, salt and pepper. Chop tomatoes, green onions and black olives. Mix mayo and sour cream together with taco mix (envelope). You are ready to assemble. Spread refried beans into bottom of shallow dish. Add avocado mixture. Next, add sour cream mixture. Sprinkle tomatoes, black olives and onion next. Finish off with shredded Jack and Cheddar cheese. Serve with Fritos or rounded nacho chips.
Mix together Crisco oil or oleo and sugar. Cream thoroughly. Add eggs. Beat well and add flour, baking powder, soda, salt, cinnamon, ground cloves and nutmeg. Fold into the batter apples, raisins and nuts. Spoon into tube pan or make hole in square pan at 325°.
Mix all dry ingredients, then add remaining ingredients. Put in paper cups in cake pan and fill about half full. Bake in 300° oven about 30 minutes.
Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt. Break eggs into another bowl. Add pumpkin and butter. Whisk until well blended, stir in chocolate chips. Pour over dry ingredients. Fold in until dry ingredients are moistened. Put in muffin tins. Bake 20 to 25 minutes in 350° oven.
Mix oleo and sugar together; add pretzels and put all in a 13 x 9-inch pan. Smooth with back of spoon to form crust. Bake 10 minutes at 350°. Let cool. Mix Dream Whip following instructions on package. Mix the Dream Whip and cream cheese until fluffy, about 2 minutes. Pour 1/3 of mixture over the pretzel crust. Add crushed pineapple. Pour remaining cream cheese mixture over top. Top with reserved crushed pretzels and/or cherries. Refrigerate.
Heat oven to 350°. Grease an 8 x 8-inch square pan or a 10 x 6-inch rectangular baking dish. Arrange apples in dish. Mix Bisquick, sugar and egg until crumbly; sprinkle over apples. Drizzle margarine over top. Sprinkle cinnamon and allspice over top. Bake until topping is golden brown and apples are tender, 30 to 35 minutes. Makes 6 servings.
Scramble eggs along with the rest of ingredients. Roll scrambled eggs in flour tortilla and top with lettuce, tomato and cheese.
In large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon and allspice and mix well. Transfer to 2-quart baking dish. Stir cranberry sauce until softened and spoon over squash. Combine almonds, brown sugar and remaining 2 tablespoons butter and mix well. Sprinkle almond mixture over cranberry sauce. Bake, uncovered, in 350° oven for 50 to 60 minutes or until golden brown. Yield: 8 servings.
Sift flour and sugar and set aside. Mix in a saucepan the butter, Crisco, cocoa and Coke, bringing to a rapid boil. Pour over dry mixture (flour and sugar). Add buttermilk and soda together and add to mixture along with eggs, vanilla and marshmallows. Mix together and pour into a 13 x 9 x 2-inch greased pan. Bake at 350° for 45 minutes.
Melt margarine in a saucepan. Add onion and celery. Cook until tender. Add carrots and cook for 5 minutes. Add broth. Bring to a boil. Cover and cook over medium heat for 20 minutes or until carrots are tender. Puree in electric blender or food mill. Pour into saucepan; add milk, salt, nutmeg and pepper. Simmer 5 to 10 minutes; do not boil. Serves 6.
Combine all ingredients, mixing well. Knead well. Using 1/2 cup at a time, roll paper thin on floured board. Bake on lightly greased griddle, turning often to avoid scorching. Should be slightly golden, but never crisp. Wipe griddle clean each time.
Set red and green gelatin in two 13 x 9 x 2-inch pans the night before preparing dessert. Cube both pans of gelatin. Prepare lemon gelatin, replacing hot water with pineapple juice. Use quick set method by replacing cold water with ice cubes. Fold whipped topping in the lemon gleatin. Mix the red and green cubes alternately in one of the pans. Cover with lemon mixture. Add more red and green cubes, layering alternately until lemon mixture is used. Put in refrigerator until set; then serve.
Before you start cooking your syrup, beat your egg whites to a peak, very stiff, also have large area buttered to spoon drop your candy onto. Add sugar, water and syrup in saucepan and bring to a boil and cook to hard ball stage in cold water. Add syrup to beaten egg whites, a little at a time. Add vanilla; add pecans. Beat until stiff enough to hold its form when it is dropped. If it gets too stiff, can soften with a little hot water.
Melt chocolate chips and oleo in large pan. Add remaining ingredients. Cook over low heat for 8 minutes. Serve hot.
Blend peppers and vinegar in blender, one cup at a time. Put sugar in large pot. Add vinegar and pepper. Boil 2 or 3 minutes. Add Certo and coloring. Stir 3 minutes after it comes to a boil. Skim off foam. Pour in jars. Cover with wax. You can make it red by using sweet red peppers and red coloring. Makes 6 jars or 2 small jars.
Boil chicken; take out to cool. Boil spaghetti in chicken broth. Debone chicken. Mix ingredients together and top with grated cheese or Velveeta.
Spray pie plate with nonstick cooking oil spray. Spread beans on pie plate. Sprinkle on cumin and garlic powder, then sprinkle on picante sauce, green onions and finally with cheese. Place under broiler to melt cheese.
Preheat oven to 400°. Coat baking sheet with nonstick cooking spray. Cut potatoes into 8 wedges each and arrange in a single layer on prepared baking sheet. Sprinkle with generous amount of paprika. Bake in preheated oven 12 minutes. Turn potatoes over; sprinkle with more paprika. Bake 12 minutes or until lightly browned and fork-tender.
1st Step: Marinate steak in dry and liquid fajita seasoning for at least 1 hour. Then place in hot skillet with Italian dressing. Brown and remove. Place on paper towels to drain.
Beat eggs until frothy. Gradually add sugar. Drain cherries and save juice. Cut cherries and add to mixture. Sift flour together with baking powder and salt. Add all dry ingredients with nuts, alternating with the cherry juice so that some of juice is added last. Bake 1 hour in greased loaf pan at 350°. Test the loaf after 1 hour, as it may take about 10 minutes more.
Boil sliced squash until tender in salted water. Mash. Add other ingredients. Pour into a buttered casserole. Bake at 425° for 20 minutes.
Parboil the green peppers; drain and set aside to cool. In a thick pan, melt butter and saute onions. When onion is well sauteed, mix in the chopped sausage. Stir mixture until sausage is well browned. Mix in the rice and stir together until the rice is browned. Mix in a few cups at a time of warm water mixture to the rice. As the rice absorbs the water, continue to replace with more water and stir frequently. Continue this procedure until rice is fully cooked, then salt and pepper to taste. Remove rice from heat and mix in desired amount of Parmesan cheese. Mix well, then fill each pepper with the rice mixture. Place one slice of Mozzarella cheese on top with a dot of butter. Bake at 350° for 10 minutes or until the cheese has melted thoroughly.
Peel and quarter the apples. Roll the biscuits, one at a time, and cut in half. Roll biscuits around quarter of apple. Place in sheet cake pan. This will make 20 dumplings. Mix the sugar, water and vanilla. Let melt on warm burner and pour over apples. Melt the margarine and pour over the apples. Sprinkle with cinnamon. Bake 1 hour at 350°. Good served hot with vanilla ice cream.
Bake at 350° in square pyrex pan. Serve hot or cold with ice cream, whipped cream, milk, or cream.
Boil your noodles in pot until firm but done. While cooking, dice ham and cheese into small pieces on cutting board. Leave peas frozen until pasta is ready to be drained. Put peas into colander then pour pasta and hot water onto them to drain. Put peas and pasta into bowl. Mix in ham and cheese; season with Italian dressing. Great if you have no time to make a fancy meal. Approximate cost: $8.00.
Cut broccoli into bite-sized pieces. Add the crumbled bacon and onion. Mix mayonnaise, sugar and vinegar together. Blend well, then toss lightly with the broccoli-bacon mix. Make sure all surfaces are covered. Add cheese and toss again. Chill before serving. Serves 6.
Add sugar to butter; pour over rolled oats. Let stand at room temperature overnight so oats absorb butter.
Melt oleo in	skillet; add onion and cook 3 minutes. Add broccoli, rice and soup. Pour into casserole dish sprayed with cooking spray. Bake 30 minutes at 325°.
Be sure the heads and tails are left on the fish. The fish may be 10 to 12-inches long. Wash and dry. Beat egg; add a little water and mix. Season cracker crumbs. Roll fish in egg mixture and then in seasoned cracker crumbs. Put shortening in frypan (not too much, these are not French fried). Cook over not too high a heat. When brown on one side, turn very carefully with a spatula to cook the other side. When done on that side, cook for a little bit on their backs and stomachs. Just before they are done, add a little butter to get that good flavor.
Press crescent rolls onto pizza pan; brush with beaten egg and bake at 375° until lightly browned.
Wash and remove ends of cucumbers; slice with skins on. Peel and slice onions. Layer cucumbers, onions and salt; let stand 3 hours in refrigerator. Combine all other ingredients and bring to a boil; add well rinsed and drained cucumbers and onions. Bring to a boil. Pack in jars and seal. Makes approximately 12 pints.
Mix all ingredients together well. Bake at 375° for 45 minutes to 1 hour in prepared pie crust.
Beat eggs until well beaten. Add sugar and mix. Add cream, mixing continuously. Mix until all sugar is suspended and mixture is creamy. Add vanilla and salt and mix. Pour batter into 4-quart ice cream freezer. Add half and half to fill line (no more than one pint). Freeze.
In bowl, mix parsley, garlic salt, pepper and olive oil; mix well. In another bowl, add cracker meal. Dip chops in cracker meal, then in oil mixture and back in cracker meal. (Add any leftover parsley mixture to top of each chop.) Bake at 350° for about 45 minutes to 1 hour, depending on thickness of chops.
Cover beans with water. Add ham and cook about 2 hours. Add onion, potato and turnip greens. Cook about 45 minutes. Add sausage. Season with salt and pepper. Cook another 15 minutes. Freezes well.
Brown meat and onions, add all other ingredients as they come out of can. Heat until thoroughly warm, 10 to 20 minutes.
The day before serving, prepare casserole. Grease 13 x 9-inch baking dish and layer half of chilies, half of tortilla strips, half of sausage and half of cheese. Repeat with remaining chilies, tortilla strips, sausage and cheese.
In saucepan mix first 4 ingredients. Gradually add water, stirring constantly. Cook	and stir over high heat until mixture begins to boil. Reduce heat, cook and stir for 2 minutes. Mix small amount of hot mixture into egg yolks, then return to hot mixture. Bring to boiling point and cook another 2 minutes, stirring constantly. Add butter and slowly add lemon juice. Pour into	pastry	shell.	Spread	meringue over filling, sealing edges to pastry. Bake at 350° for 12 to 15 minutes or until golden brown.
Cook sugar, soda and milk to fairly hard boil. Add butter before removing from heat. Beat until it begins to cream. Add nuts and pour into buttered Pyrex dish. Cut into squares when cool.
Combine honey and cream cheese until well blended. Stir in fruit. Fold in whipped cream. Pour into 5-cup molds or 6 (3/4-cup) molds and freeze until firm. Unmold and serve.
Place all ingredients, except chicken wings, in a large glass bowl and mix well. Add the chicken and turn to coat with the margarine. Cover and refrigerate overnight. Preheat oven to 375°. Drain wings. Arrange on large baking tray. Bake for 30 to 40 minutes or until tender and the juices run clear when pierced at the thickest part. Heat scale: medium to hot.
Cream butter and sugar very thoroughly. Add egg and beat well. Sift flour, soda, salt and spices together and stir into creamed mixture. Blend in the apples and nuts. Pour all into a greased baking dish and bake at 350° for 30 minutes or until done by testing.
In a mixing bowl, combine egg and sour cream. Stir in corn bread mix, salt and pepper. Add corn; mix well. Pour into a greased 11 x 7 x 1 1/2-inch baking pan. Bake, uncovered, at 400° for 25 to 30 minutes or until golden brown. Yields 8 servings.
Heat oven to 350°. Remove cookie dough from wrapper. With floured fingers, press dough in bottom of ungreased spring-form pan. Bake for 14 to 18 minutes until golden brown. Cool 15 minutes.
Mix all together, beat 10 minutes. Bake at 350° for 30 minutes.
Mix pudding and pineapple (juice and all). Add nuts and marshmallows; fold in Cool Whip. Let set in refrigerator for a few hours before serving.
Preheat oven to 350°. Grease 3 (5 1/2 x 3-inch) mini loaf pans. Combine flour, sugar, baking powder and nutmeg in large bowl. Stir eggnog, melted butter, eggs and vanilla in medium bowl until well blended. Add eggnog mixture to flour mixture. Mix just until all ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove and cool on wire rack.
Mix together and freeze. During freezing process, stir several times (to make sure mixture is mixed). When ready to serve, break up frozen juice to make a slush-like drink.
Combine salt, cinnamon, vanilla, molasses, sugar and egg. Then add remaining ingredients. Bake at 350° for 10 to 15 minutes. Watch carefully!
Make a syrup with 1 cup sugar and water by heating to a boil. Sift together flour, baking powder and salt. Cream butter, 1/2 cup sugar and vanilla. Add beaten egg and beat until smooth. Add dry ingredients and milk. Beat until smooth. Turn batter into 10 x 6-inch baking dish. Put berries over batter and sprinkle with 1/4 cup sugar. Pour syrup over fruit and batter. Bake in moderate (350°) oven 45 minutes. There will be a cake layer on top with fruit at the bottom. We usually double the recipe. Also good with fresh peaches or canned cherries.
Mix all ingredients well. Shape into balls. Bake at 400° for 20 minutes (check after 15 minutes). Makes 60.