HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Grease or line with foil 15 x 10 x 1-inch baking pan or 13 x 9-inch pan. In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes, onion powder, garlic salt, paprika and pepper; stir until well mixed. Dip chicken pieces into margarine; roll in potato flake mixture to coat. Place in pan. Bake at 375° for 45 to 60 minutes or until chicken is tender and golden brown. Makes 4 to 5 servings.
Mix all ingredients together. Put into a container and freeze at least overnight. To serve, put some slush in glass; add 7-Up or wine.
In double boiler, melt butter, peanut butter and chips. Pour over cereal and stir until well coated. (Add pecans here, if desired.) Dump into paper sack or small plastic garbage bag and add powdered sugar. Toss until well coated. Remove and spread on waxed paper to dry.
Combine rind, juice and sugar. Stir to dissolve sugar. Cover and refrigerate until ready to serve. Add lemon slices and water. Add ice just before serving. Makes 6 servings. This is really good on a hot day!
Cook broccoli according to package directions in a large saucepan; drain well. Add remaining ingredients. Cook over medium heat, stirring constantly, until thoroughly heated. Yields 1 quart.
Cream butter and sugar in a large mixing bowl. Add eggs and vanilla. Blend well. Combine flour, cocoa, baking soda, baking powder and salt. Blend into cream mixture. Stir in nuts. Drop by teaspoon onto ungreased cookie sheet. Bake at 325° for 10 minutes. Makes 4 1/2 dozen.
Combine shortening and sugars. Add egg and beat well. Add vanilla and nuts; beat. Add sifted dry ingredients gradually; mix well. Shape into 1 1/2-inch rolls. Wrap in wax paper. Chill several hours or overnight. Slice thin. Bake in a hot 425° oven for about 10 minutes. Yields 4 dozen cookies.
Warm flour tortillas. Heat chili. Place 1/4 cup plus 1 tablespoon of chili in center of each tortilla. Top with shredded lettuce and diced tomato. Sprinkle with grated cheese and roll tortilla to enclose filling. Top tortilla with 1 tablespoon of sour cream, 1 teaspoon chopped green onion and 1 teaspoon of grated cheese.
Set oven at 350°. Melt butter in bottom of deep baking dish (in oven). Mix the dry ingredients together. Add milk; mix. Pour batter over melted butter. Pour berries or fruit on batter; do not mix. Bake at 350° for 40 minutes. Good served warm.
Slice angel food cake into three layers after it is frozen. Mix Dream Whip according to directions on package. Blend in cream cheese and confectioners sugar. Spread mixture between layers, on top and on sides. Spoon (drizzle) pie filling over top and sides of cake. Refrigerate.
Sprinkle chicken with salt and pepper. Arrange chicken, skin down, in greased shallow baking dish. Combine oil, honey, lemon juice, paprika and mustard in small bowl; baste chicken with sauce. Cover and bake at 375° for 30 minutes. Turn chicken and brush with sauce. Bake, uncovered, at 400° for 15 to 20 minutes, or until tender.
Heat applesauce and margarine until melted. Stir into dry ingredients. Add vanilla. Mix well. Add nuts and raisins. Bake in greased and floured tube or Bundt pan. Bake at 350° for 30 to 35 minutes.
Remove crust from bread and cut into 1-inch squares. In double boiler, melt cheese and margarine. When creamy, fold in egg whites. Dip cubes into mixture and place on wax paper lined cookie sheet and freeze. When frozen, place in plastic bag and keep in freezer. To serve, bake at 450° for 8 minutes.
Cook elbows according to package directions; drain well. Cool. Combine cooled elbows, tomato wedges, pepperoni, cheese, green pepper, celery, onion and salad dressing; toss lightly. Place in a lettuce-lined bowl and garnish with ripe olive halves, if desired. Cover and chill. Makes 8 servings.
Preheat oven to 400°. Beat the egg with a fork. Add in milk and oil. In a small bowl, combine flour, sugar, baking powder and salt. Stir flour mixture into egg. Do not overmix; batter should be lumpy. Fold in blueberries. Fill 6 paper lined muffin cups for large muffins (or 12 for smaller muffins). Bake for 20 to 25 minutes or until tester comes out clean and tops are brown.
Roll cookies in confectioners sugar. Bake at 300° for 15 minutes or so. Let cookies cool and then roll in sugar.
Melt the butter on low with garlic, medium heat. Pour in cream; melt. Add cheese; melt. Serve over fettuccine or tortellini. Makes 4 to 6 (1-cup) servings.
Fill 9 x 12-inch dish with chopped lettuce. Sprinkle with diced onion, chopped celery and chopped green pepper. Add package of frozen peas. In a separate bowl, mix together sugar and Miracle Whip. Spread dressing over salad. Top with shredded cheese and crumbled bacon. Cover with plastic wrap and refrigerate. This can be made early morning on the day of serving.
Combine first 5 ingredients. Blend together mayonnaise, sugar and vinegar. Pour over vegetable mixture. Toss and chill for several hours before serving.
Brown meat (if using bacon, drain fat) and onion. Do not drain beans. Stir and mix all together. Bake 40 minutes at 350° or cook on top of stove for a half hour. You may mix half bacon and half hamburg for a smoke flavor.
Knead sausage, cheese and biscuit mix. Roll in balls. Put on a cookie sheet and bake 20 minutes at 325°.
1st Layer: Prepare lemon jello. When it starts to thicken, mix in the drained crushed pineapple, but save the juice. Let set until jelled.
Saute sausage in large skillet. Pour off excess fat. Add pepper, onion and celery in skillet. Combine soup mix and boiling water in large saucepan. Stir in rice. Boil 10 minutes. Add sausage, soup mix and salt. Stir well. Pour into casserole. Bake at 350° for 1 hour or until done.
Skin possum, then rub salt and pepper all over the body. Then run a mixture of vinegar and brown sugar over the body. Then place in refrigerator overnight. Next morning, put the pan and possum on	top of the stove. Add 4 spoons of bacon fat and sear him on all sides. Then add onions to possum. Put in oven and bake	for 1 hour at 350°. Take him out of the oven and turn him over and add sweet potatoes. Use plenty of potatoes. Then put him back	in the oven and cook another 2 hours or until he is tender.
Set aside 24 whole Oreo cookies. Crumble remaining Oreos in bottom of ungreased 9 x 13-inch pan. Beat cream cheese, sugar and Cool Whip. Spread over crumbled cookies. Place 24 whole Oreos on cream cheese layer. Mix instant pudding according to directions on package and pour over cake. Chill overnight before serving.
Bake sausage one layer deep in pan, uncovered, in 325° oven for 1 hour. Drain sausage drippings into large skillet; stir-fry onion and pepper until tender. Place in large bowl. Add sausage, rice, peas, salt and pepper and bacon drippings. Pour in casserole and bake at 325° for 1 hour. Makes 8 servings.
Separate pineapple juice and crushed pineapple (don't throw out juice). Combine drained pineapple and marshmallows. Refrigerate overnite. Beat pineapple juice, egg, flour, vinegar & sugar. Heat until thick, stirring (takes a while). Refrigerate overnite. Next day, mix sauce & cool whip. Add peanuts, marshmallow mix & apples, stir. Refrigerate at least 2 hours before serving.
Mix the first 4 ingredients together. Chop and add the bell pepper, onion, cauliflower, celery and carrots. Drain the remaining ingredients and add. Marinate at least 24 hours. Serves 20 to 25.
Brown onion and bacon; add remaining ingredients in 4-quart pan. Cook for about 1/2 hour on low.
Skin the tomatoes by plunging them in boiling water and peeling. Saute the chopped onion in the butter and add the tomatoes and stock. Simmer for about 15 minutes and add seasonings. Simmer for 30 minutes. Put in blender and liquefy, then strain to remove the seeds. Add the cream and heat but don't boil.
Combine all ingredients in large mixing bowl. Stir until well blended. Grease two pie plates and divide mixture evenly. Bake at 350° for 30 to 40 minutes or until golden brown.
Brown hamburger. Add pepper and onion. Cook until onion is transparent. Add other ingredients. Pat onto large casserole dish and bake 30 minutes at 350°. You can freeze part of this for another day.
Put everything in blender until mixed. Pour into a 9-inch pie plate that has been sprayed with Mazola oil spray. Bake at 350° until done, 45 minutes to 1 hour.
Mix rice, tomatoes, ground lamb, salt and pepper altogether. Set aside. Take lamb bones and spread around the bottom of kettle. Take grape leaves, one at a time, and lay flat. Scoop a spoon of rice mixture on leaf. Roll up tight and place on top of lamb bones. Cover the pan of leaves with part water and part tomatoes. Cover and cook until done, 25 to 30 minutes.
Mix brown sugar and eggs together; heat slightly. Add the remaining ingredients. Mix well and pour in a greased sheet pan. Bake at 325° about 25 to 30 minutes.
Heat oven to 375°. Beat margarine and sugars until creamy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet. Remove to wire rack. Makes about 4 1/2 dozen.
Mix dressing, preserves and soup mix in 9 x 13-inch baking dish. Place chicken in dish, spooning with sauce mixture to cover. Bake, covered, for 1 hour at 375°.
Prepare meat and taco seasoning as directed on package. If using onion, brown in small amount of oil, then add ground beef. Brown and drain. Add 1/2 cup cheese (chunks or shredded) and can of tomato soup, plus other chosen ingredients. Simmer until cheese is melted and all ingredients are heated. Grease cookie sheet or sheet cake pan. Put desired amount of meat mixture in shell. Roll and place in pan. Place open end of shell on pan bottom to prevent unrolling. Pour 2 cans of tomato sauce over top; sprinkle with shredded cheese. Put in oven at 350° until cheese is melted.
Insert a wooden skewer into each apple (washed and dried). Set aside. In heavy saucepan, combine sugar, corn syrup, milk and salt. Mix well. Cook over medium heat, stirring gently but constantly to 230° on candy thermometer or until small amount dropped in cold water forms a soft ball, about 30 minutes. Remove from heat; cool slightly. Stir in butter and vanilla. Working quickly, dip apples in caramel to coat well. Place apples, stem side up, to harden on buttered wax paper.
Blend cheese and butter. Add blue cheese crumbs, then olives and chives. Cool. Make into ball and roll into chopped walnuts.
First before chopping tomatoes with sharp knife, start a top of tomato and peel around top layer of skin. Will curl like a rose for center of dish. In 10-inch square baking dish, layer as follows. Mix first 2 ingredients for bottom layer. Mash avocados; blend lemon juice, mayonnaise, sour cream and taco mix. Spread over bean dip. Add cheese. Sprinkle chopped scallions. Put tomato rose in middle. Put olives around edge of dish. Fill in with chopped tomatoes. Refrigerate to combine flavors. Serve with favorite tortilla chips or crackers. Dip to reach all layers. Enjoy.
Cream margarine, sugar and shortening until smooth. Add egg yolks and beat well. Combine flour and soda. Add to cream mixture alternating with buttermilk. Stir in vanilla; add nuts and coconut. Fold in egg whites. Pour into 3 greased pans. Bake at 350° for 25 minutes. Cool. Top with cream cheese frosting.
Heat in microwave for 20 minutes or on top of stove. Bring to a boil and reduce heat. Strain off spices. Pour back in jug. Store in refrigerator. Keeps 2 weeks. Use as needed. Heat 1 1/2 minutes in microwave.
Cream together margarine, Crisco, and sugar. Add eggs, one at a time, beating well after each. Cream until light and fluffy. Sift dry ingredients together. Add alternating with the Orange Crush. Add flavorings. Pour into greased tube pan. Bake at 325° for 1 hour and 10 minutes.
Beat 1 egg well and gradually add flour. Spread this mixture on a well-greased baking sheet, 11 x 16-inches. Beat well 1 egg and spread on. Sprinkle 1/2 cup dark brown sugar on. Spread over this 1 cup or more chopped pecans. Sprinkle over this 1/2 cup dark brown sugar. Bake at 350° for 20 to 25 minutes. (Grandma Hill's recipe.)
Mix flour, brown sugar and baking powder. In separate bowl, combine milk, butter and egg. Make a well in flour and stir in liquid. Add chips and nuts. Pour into greased muffin tins. Bake at 400° for 20 minutes.
Chop dried beef into small pieces. Blend all other ingredients well. Add chopped beef. Let set in refrigerator a few hours or overnight.
Have cheese and margarine at room temperature; blend well. Mix in seasonings thoroughly. Cut in flour (best to crumble by hand). Chill dough for 20 minutes. Drain the olives. Pinch off small pieces of dough; roll around olives. Bake at 375° for 20 minutes. Serve.
Beat eggs well. Blend in sugar, flour and oil. Add flavoring, salt and soda. To this, add pecans and raw apples. Bake in a tube pan at 300° for 1 hour.
Slice potatoes in baking dish. Pour can of soup over potatoes. Add water. Spread hamburger over top of potatoes; cook until meat is done.
Bring to a boil sugar and syrup. Cool. Add peanut butter and Special K cereal. Press into a pan.
In a 1 1/2-quart casserole dish, combine bacon, green pepper and onion. Heat at High in microwave oven, 3 to 4 minutes, or until bacon is crisp. Stir in remaining ingredients; heat, covered with waxed paper, at High 3 to 4 minutes and at Medium-low 10 to 12 minutes.
Slice Mozzarella and tomatoes. Arrange by alternating overlapping layers on a serving platter. Sprinkle oregano, black pepper and salt. Drizzle olive oil. Top with basil leaves. Let sit 1/2 hour before serving. Serves 4.
Cream sugar and Crisco until light and fluffy. Add bananas and eggs, beating well. Sift dry ingredients and add to the mixture. Stir in pecans. Spoon into well greased bread pan. Bake at 350° for 45 to 50 minutes. Freezes well.
Cook peaches. Pour peaches in pan on top of butter. Mix flour, sugar, milk, vanilla and baking powder well. Pour over peaches. Bake at 350° until crust is golden brown.
Butter the bottom and sides of a glass casserole dish. Add the tomatoes. Chop up the crackers into pieces. Mix with tomatoes. Add the sugar and spices. Put dabs of butter on top. Bake, uncovered, until hot and bubbly, approximately 35 to 45 minutes at 350°.
Mix together the brown sugar, sugar and flour. Then add eggs, milk, vanilla, butter and pecans. Pour in unbaked pie shell. Bake at 375° for 10 minutes. Turn oven down to 350° and bake for 30 to 45 minutes.
Prepare white cake mix as directed on package, using a 13 x 9 x 2-inch pan. Cool.
Blend all ingredients except brown sugar and nuts in a large bowl. Beat 4 minutes at medium speed. Pour into a greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until cake springs back when lightly pressed and pulls away from side of pan. Spoon hot Butter Glaze over warm cake. Serve warm with whipped topping.
Cut centers out of bell peppers. Place peppers in pot filled with water. Boil until peppers are done. Mix in bowl cooked rice, onions, salt and pepper. Place peppers in baking pan. Fill peppers with stuffing. Bake in oven at 350° for 30 minutes covered. Uncover and add cheese slice to each pepper. Bake 10 minutes more.
Mix like other cookies in order given. Drop by teaspoonful on baking sheet, greased and floured. Bake in a moderate oven at 350°.
Heat first 6 ingredients until well blended. Next, add wine just before serving. Serve with Triscuits.
Cut up sausage and fry. Remove meat and add chopped vegetables and half cook. Add rice and pour over meat. Add water chestnuts and vegetables. In another bowl put 4 packages soup mix, add boiling water; mix well. Pour over meat and vegetables. Let stand until cool. Put in refrigerator overnight.
Mix these 3 ingredients and chill. Before serving, add 1 liter chilled ginger ale.
Beat egg whites, salt and cream of tarter until soft peaks are formed. Fold in 1 1/4 cups sifted sugar and vanilla. Last add flour and 3/4 cup sugar, sifted together 3 times. Pour in pan and bake at 350°.
In a medium-sized casserole, place round steak which has been seasoned to taste with salt and pepper. Pour mushroom soup over steak. Sprinkle with onion soup. Cover tightly and bake at 350° for 2 hours. Serves 6 to 8.
Melt butter and cheese over low heat; add lemon juice, Worcestershire sauce and garlic salt; mix well. Process in blender until smooth. In bowl, fold in crab meat and pimientos; mix well. Slice bread into 1/2-inch slices and spread on crab meat mixture. Place on ungreased baking sheet. Bake at 350° for 15 minutes. Serve immediately. Makes 20 slices.
Mix all ingredients, except nuts, jam and raisins; beat for 1 minute. Add the nuts, jam and raisins; beat for 1 minute. Bake at 350° until done. Frost with favorite caramel icing.
Boil and shred chicken; set aside. Cook spaghetti in the chicken water. Drain and while still very hot, add soups, Ro-Tel tomatoes and green chilies. Add Velveeta cheese chunks. Blend and cheese will melt. Pour into a Pyrex or oven dish and bake at very low temperature (250° to 300°) until ready to serve. For a garnish, after removing from oven, sprinkle chopped red tomatoes, tiny green peppers and crushed potato chips (all optional).
Wash lentils; drain well. Combine with water, onion, garlic, salt, pepper and oil in a large kettle; bring to boiling. Add tomatoes and bay leaves. Lower heat; cover and simmer for 45 minutes or until lentils are tender. Serve with lemon juice or wine vinegar if you wish.
Add cranberry juice and sugar until sugar is dissolved. Add pineapple juice; chill. Pour into punch bowl. Add ginger ale.
Cook meat in water until done, then take out of water and put in cabbage. Add salt, pepper and sugar. Cook until tender.
Cream butter and peanut butter; add confectioners sugar and vanilla. Roll into small balls about the size of marbles. Melt paraffin and semi-sweet chocolate morsels together. Using a toothpick, dip each ball into chocolate and place on wax paper. Yields approximately 150 pieces (can be frozen).
Drain 2 cans Veg-All; then add all 3 cans with liquid. Mix all together except crackers and oleo. Cook 20 minutes; then add crushed crackers. Drizzle oleo on top. Bake until crackers are a little brown in a 350° oven.
In a blender combine milk, coconut cream, banana, cherries and cocoa, cover and process at high. Add ice cream blend at medium speed until smooth.
Boil chicken until done. Cool and take off the bone. Place into ready-made pie crust. Take chicken broth and thicken with cornstarch. Use 2 or 3 hard-boiled eggs and cut into pieces and add. Salt and pepper to taste. Cover dish with other crust. Cut small place in crust to allow for steam. Bake at 450° until brown.
Sift flour, cornmeal, baking powder, salt and sugar together. Beat eggs with milk. Add to sifted ingredients. Quickly stir in melted butter or margarine and drop by teaspoonfuls into hot, deep fat. Turn once to brown all over. These puff up into round balls. Serve very hot with maple syrup or honey or dust with powdered sugar.
Mix cabbage and salt; let stand 1 hour. Squeeze out excess juice. Add carrot and green pepper. Let stand and make the liquid solution with the remaining ingredients. Boil these ingredients 1 minute. Cool to lukewarm, then pour salad in containers with lids. Close tightly and place in deep freezer and use as needed. Unused portion may be refrozen.
Combine first 5 ingredients, stir in pecans. Combine eggs and remaining ingredients. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 x 3-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.
Mix all ingredients together. Pour into a bundt pan. Bake at 350° for 30-40 minutes.
Preheat oven to 350°. Coat a 12-well muffin tin with cooking spray. Warm the molasses and honey in a small saucepan over low heat just until it begins to stream. Remove the pan from the heat and set aside to cool. Whisk the egg whites, yogurt and milk together in a large mixing bowl until blended. Whisk in the molasses and honey mixture. Using a wooden spoon, stir in the bran, flour, baking powder and spices. Fold in the walnuts and raisins. Turn the batter into the prepared muffin tin and bake for 15 to 20 minutes, until a tester inserted in center comes out clean. Serve warm.
Mix sugar, flour and milk. Put into baking dish sprayed with Pam and a little melted butter. Slice pears and mix with a little sugar, cinnamon and nuts. Put into first mixture. Bake at 375° for 18 minutes. Serve with ice cream.
In a medium bowl, combine the celery, onion and salad dressing. Chop the eggs. Add to the bowl. Mix well. Spread the egg mixture evenly on 4 bread slices. Top with remaining slices. Cut each sandwich in half.
Dump ingredients as listed, into an ungreased 9 x 13-inch cake pan. Spread around, but do not stir. Bake at 325° for at least an hour. Test for doneness with toothpick. Top with Cool Whip when serving.
Mix water and soup; set aside. Brown meat in pan. Add Spanish rice. Layer cabbage or peppers in baking dish. Spoon beef and rice mixture over. Spread soup and water mixture over all. Bake at 350° for 1 1/2 hours and it is ready to serve.
Roll graham crackers with rolling pin. Combine ingredients for crust. Press 3/4 of it into pie plate. Save remainder of crumbs to put on top of pie. Bake crust at 400° for 10 minutes. Remove from oven and cool.
Mix salad dressing, mustard and honey. Let sit for 15 to 20 minutes. Place chicken on greased grill. Brush with 1/2 of the mixture. Grill 8 to 10 minutes. Turn and brush with remaining sauce. Grill 8 to 10 minutes more.
Arrange fish fillets in single layer in a baking dish. Combine remaining ingredients, except onions, and pour over fish. Bake at 425° for 15 minutes, basting occasionally. Remove fish and garnish with green onions. Serves 4 to 6.
Mix together the milk and lemonade and set aside. Mix the Cool Whip and strawberries together and add to the first mixture. Break cake into bite-sized pieces, pour the mixture over cake and refrigerate for at least 8 hours. This serves about 20 people. Recipe can be halved for smaller groups.
Bundle 8 to 10 green beans together and wrap 1/2 slice bacon around each bundle. Cover with sauce made of the butter or margarine, brown sugar, garlic, pepper and vinegar. Bake at 325° for 45 minutes covered and 15 minutes uncovered.
Mix all ingredients except bread crumbs and margarine. Place in 9 x 12-inch pan or casserole. Brown bread crumbs lightly in margarine. Sprinkle over casserole. Refrigerate overnight. Remove 1 hour before cooking. Bake 40 to 45 minutes at 350°. Serves 8.
Spray casserole dish with Pam. Wrap bacon around chicken breasts. Mix soup and sour cream in separate bowl and spread over chicken. Bake at 300° for 1 hour. One half pint equals 1 cup.
Drain first 3 ingredients and combine with next 5 ingredients. Mix remaining ingredients and heat until sugar is dissolved. Pour over and mix with vegetable mixture. Make a few days ahead and keep refrigerated in an airtight container.
Preheat oven to 350°. Mix sugar, butter and corn syrup over low heat until well blended. Beat eggs for 2 minutes. Add mixture to eggs and pecans. Stir well. Pour into pie shell and bake 50 minutes (or until a knife inserted into center of filling comes out clean).
Boil soup starter and water 1 1/2 hours. Add cheese and chopped chicken. Cook until cheese melts. This works well in crock-pot also.
Beat oil, sugar and eggs for 3 minutes with mixer on medium speed. Add flour and vanilla and mix. Fold in apples and nuts. Bake at 325° for 1 hour and 20 minutes. Do not open door while cooking.
Saute onion and green pepper in oil. Stir in sausage, tomatoes, water, sugar and seasonings. Cook rice and serve with Jambalaya.
Cream butter a little. Add sugar. Beat 15 minutes until fluffy. Spread mixture over unbaked graham cracker crust. Lay on bananas and cover with pineapple and then whipped topping. Sprinkle with pecans and arrange cherries. Store in icebox overnight.