HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken until tender, about 30 to 40 minutes. Pick chicken off the bones and place in the bottom of a greased casserole dish. Cover with the sliced mushrooms. Mix together sour cream and mushroom soup and pour over chicken. Top with mixture made of poppy seed, melted butter and cracker crumbs. Salt and pepper to taste.
Mix the cake mix, oatmeal, brown sugar, oil and egg. Grease and flour a 9 x 13-inch pan. Divide the dough in half. Pat half into bottom of pan. Pour the topping over dough, spreading it evenly. Crumble remaining dough over topping. Be sure all topping is covered. Bake at 350° for 30 to 35 minutes until golden brown. Cut and cool.
Combine zucchini, onions and salt and let stand overnight. Next day, drain the mixture and rinse twice. Add remaining ingredients; cook for 30 minutes. Seal in hot jars. Use a boiling hot water bath for 5 minutes. Makes 6 pints.
Grate the cabbage; mix with the salt and let stand in a bowl for 1 hour. Mix together the remaining ingredients and boil for 1 minute. Cool. Drain the cabbage well to remove the liquid. Add the boiling sauce to the cabbage and mix well. Freeze the slaw in portions suitable for your family. Thaw before serving.
Put slice of bread in toaster. Spread with butter; cut into pieces. Add syrup.
Mix ingredients and press in oblong pan. Bake for 20 minutes at 350°, or until browned lightly.
Mix and chill pineapple juice and orangeade. Add ginger ale just before serving.
Mix ground beef and pizza or spaghetti sauce together. Put in bottom of casserole dish. Add Mozzarella cheese. Mix Bisquick mix, milk and eggs together. Pour this over top and bake approximately 1 hour or until golden brown, at 350°.
Moisten bread crumbs with pineapple juice. Mix butter, sugar and eggs. Combine with drained pineapple. Fold mixture into bread crumbs. Pour into 1 1/2 to 2-quart casserole. Bake at 350° for 35 minutes to 1 hour or until golden. Great with ham.
Butter a 9-inch tube pan. Line with waxed paper; butter again. In large bowl, combine eggs, sweetened condensed milk, mincemeat, fruits and nuts; mix well. Add corn flake crumbs and baking soda. Blend well. Turn into prepared pan. Bake in slow (300°) oven for 2 hours (or until cake tester somes out clean). Cool in pan for 5 minutes. Turn out of pan; remove paper. Cool if desired. Garnish with glazed cherries. To store, wrap well in aluminum foil; refrigerate or freeze.
Preheat oven to 450°. Beat milk, flour, salt and butter together. Add eggs and beat again. Pour batter into a greased muffin pan until they are 3/4 full. Bake at 450° for 15 minutes, then lower the heat to 350° and bake for 20 more minutes. Serve fresh from oven while warm. Makes 9 or 10 popovers.
Mix cinnamon with 6 tablespoons sugar. Sprinkle over apples and nuts; set aside. Beat butter, sugar, eggs and vanilla together. Add dry ingredients and juice alternately. Grease and flour 10-inch tube pan. Pour 1/2 batter in pan. Sprinkle on 1/2 of apple/nut mixture. Add remaining batter and sprinkle on remaining apple/nut mixture. Bake at 350° for 1 hour and 30 minutes. Cool completely. Frost with Cream Cheese Frosting.
Form into bars. Freeze. Slice. Bake at 350° for 10 to 12 minutes. Makes 10 dozen.
Chop the vegetables finely. Stir in seasonings and allow to marinate at least 15 minutes.
Grease 13 x 9 baking dish. Place 6 slices bread in dish. Place 1 slice cheese on each piece of bread. Spread 1/2 cooked sausage on top. Repeat. Pour beaten eggs, milk, salt and dry mustard on top. Let stand overnight in refrigerator.
Cook noodles until tender, about 15 minutes. Drain. Lightly brown the onion in margarine. Add the ground beef and cook slowly until brown. Blend in the flour and cooked noodles. Add can of vegetables including liquid, tomatoes, salt and pepper. Pour into greased baking dish and bake 20 to 30 minutes at 350°. Makes 6 servings.
Spread pineapple over bottom of 9 x 13-inch casserole or baking dish. Spread apple pie filling over pineapple. Sprinkle cake mix over apple pie filling. Sprinkle pecans over cake mix and pour melted oleo over all. Bake at 350° for 50 to 60 minutes.
Dissolve yeast in warm water. Add sugar, salt and 1 1/4 c. flour. Beat well. Add egg and shortening and remaining flour. Add enough additional flour to make dough workable. Let rise till double in size. Roll dough to 3/8-inch thickness. Cut with 2 1/2 inch biscuit cutter. Fold in half and place close together in a lightly greased 9 x 13-inch pan. Brush with butter. Let rise till double. Bake 400° for about 18 minutes. Makes approximately 1 1/2 doz. small rolls.
Combine pumpkin, Sugar Twin and spices until well blended. Stir in eggs until mixed thoroughly. Add in milk a little at a time and blend well. Pour into pie shell and bake at 400° for about 40 minutes or until knife inserted into center comes out clean.
Mix all ingredients together to make a thick batter. Drop by teaspoon into 10x sugar; roll into balls. Bake at 350° for 8 to 10 minutes. I've also used chocolate cake mix. It is real good also. I think any flavor would work great.
Pour pineapple into 9 x 13-inch pan. Do not drain. Pour pie filling over pineapple. Do not stir. Pour box of cake mix over fruit; do not stir. Cover with chopped nuts. Cut butter into pats and put over pecans. Cook at 350° for about 1 hour.
Combine first 7 ingredients in a large mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Combine eggs, milk and corn syrup; mix well. Add to dry ingredients, stirring just until moistened. Fold in blueberries. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool loaf in pan for 10 minutes; remove from pan and cool completely on a wire rack. Yield: 1 loaf.
Spray tube pan with nonstick cooking spray. Sift 2 1/2 cups flour, salt, cinnamon, cloves and soda together. Set aside. Whip together sugar, shortening and eggs. Add sifted ingredients. Take the other 1/2 cup of flour and mix with raisins and nuts. Add jam to cake mixture. Add applesauce and mix well. Fold in floured nuts and raisins. Put in tube pan and bake 2 hours at 300°. Good!
Mix all ingredients together in 9 x 13-inch pan; bake at 350° for 1 hour.
Mix all ingredients until well blended. Chill. Serve with chips, crackers or vegetable dippers.
Preheat oven to 350°. In 9 x 9-inch pan, melt oleo; set aside. Combine flour and baking powder in small bowl. Add 1/2 cup apple juice, 1/4 cup fructose and water. Mix well. Pour batter over melted butter. In separate bowl, combine blackberries, 1/4 cup apple juice, 2 tablespoons fructose and almond extract. Stir well and pour over batter. Bake 45 minutes. Serve warm.
Fry chicken pieces and sausage in small amount of cooking oil until brown. Add onions, celery and garlic and fry until brown. Add water and simmer until chicken is tender. Add washed rice, parsley, onion tops, salt and pepper. Stir lightly, lower fire, cover and cook until done (about 30 minutes). Stir occasionally.
To butter add 3 pints of boiling water, 1 1/2 pints of sliced potatoes, 3 diced onions. Boil 1/2 hour and season with salt, pepper and parsley to suit the taste. When cooked take 2 tbsp. of flour with 1 tbsp of butter and fry in a pan stirring, until changed into a brown color, stir in potatoes and serve immediately.
Blend sugar, cocoa and water in a 13 x 9 x 2-inch baking pan. Sprinkle with marshmallows. Prepare cake mix according to package directions, but add vanilla to batter. Spoon batter over the mixture in the pan. Top with nuts. Bake in 350° oven about 50 minutes. Allow to cool slightly, then cut into serving size pieces and serve, sauce side up.
Prepare a good bed of live hardwood coals. Heat Dutch oven and melt 1/4 cup all-purpose shortening. Break 2 eggs into clean mixing bowl. Add 2 cups buttermilk and beat until eggs are thoroughly	mixed with milk. Reserve small amount of cornmeal. Add remaining 3 cups cornmeal to mixture and mix until smooth. Stir in cracklins. Remove melted shortening from Dutch oven and pour into mixture and stir thoroughly. Sprinkle small quantity of dry cornmeal into greased Dutch oven, then pour batter into Dutch oven. Place lid on Dutch oven and place on bed of coals large enough to cover entire bottom of cooker. Shovel layer of live coals on Dutch oven lid and allow to cook 1 hour.
Sift flour, soda, salt and cocoa together; set aside. Cream sugar and oil in mixing bowl. Add eggs and beat well. Pour in greased and floured pans. Bake at 350° until done.
Using wire whisk, beat milk gradually into cream cheese in large bowl until smooth. Add pudding mix and 1/2 teaspoon cinnamon. Beat 1 to 2 minutes. Spread evenly in crust. Spread apple pie filling over pudding mix. Refrigerate 4 hours. Sprinkle with almonds.
Wash and cut chicken into serving size pieces. Dredge chicken in flour in shallow bowl. Heat olive oil in large frying pan and place chicken cutlets in pan immediately. Brown both sides of cutlets. Add onions and cook until onions are soft. Add chicken broth and Marsala wine. Cook on high heat until mixture boils. Add mushrooms; cook 10 to 15 minutes until mixture (mushrooms and meat) is tender. Serve immediately.
Wash, chop and mix together. Add salt. Let stand several hours or overnight; drain liquid and discard. Tie spices in bag. Combine all ingredients and simmer 30 minutes. Ladle hot mixture into hot jars and seal at once. Process in boiling water bath 10 minutes.
In a large saucepan, bring 4 cups hot water to boiling. Add pasta and return to boiling. Reduce heat and gently boil for 5 minutes, then add frozen vegetables. Return to boiling, then reduce heat. Gently boil about 4 minutes more or until pasta is tender and vegetables are nearly done. Drain mixture, then return it to the saucepan. Add cream cheese and milk. Cook and stir over medium heat until cream cheese is melted and mixture is heated through. Season to taste with salt and pepper. Make 4 servings.
Cream together margarine and pudding mix. Blend in egg, then flour and baking soda. Add chocolate chips. Drop by rounded teaspoon on lightly greased baking sheets. Bake at 350° for 8 to 10 minutes. Makes 4 dozen.
Combine ingredients. Bring to boil. Remove from heat. Spoon over ham the last 15 minutes of baking.
Drain fruit, reserving 6 tablespoons pineapple juice. Combine sugar and flour. Add reserved juice. Add cheese, fruit and carrots. Mix well. Place in oblong baking dish.
Soften cream cheese and margarine. Add vanilla. Mix in gradually the powdered sugar. Spread on cake. Top with walnuts.
Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat 1 minute at medium speed. Combine flour, cocoa, baking soda and salt. Add alternately with water to creamed mixture. Pour batter into 2 greased and floured cake pans. Bake at 350° for 35 to 40 minutes for 8-inch, 30 to 35 minutes for 9-inch pans. Cool 10 minutes. Remove from pans.
Sift flour, salt and soda together. Cream shortening gradually; add honey and egg and beat until light and fluffy and add dry ingredients. Mix in chocolate chips and vanilla. Drop from teaspoon on ungreased baking sheet. Bake in 375° oven for about 12 minutes.
Combine all ingredients. Pack into a greased loaf pan. Bake for 1 hour and 30 minutes at 350°. Drain liquid; let stand for 5 minutes before serving. Serves 8.
Layer,	in a roaster	or crock-pot,	meat, carrots, potatoes, onion, green beans with liquid, tapioca, then tomato sauce. Cover and bake at 250° for 6 hours (don't stir) or in a crock-pot for 4 to 5 hours.
Cook wild rice as directed. Brown hamburger and onion. Add to wild rice. Add all remaining ingredients. Heat well and serve.
Saute carrots and celery in margarine until crisp and tender. Reduce heat to low. Add peas, walnuts and pepper. Mix lightly. Add milk and cheese. Stir until cheese is melted.
Saute onions in butter. Place 1/2 in casserole dish. Sprinkle with Parmesan cheese, then crush Ritz crackers over top. Repeat. Pour 1/8 cup milk over top. Bake at 350° for about 20 minutes or until brown.
Combine first 3 ingredients. Break up a small angel food cake in a 9 x 13-inch pan. Pour first mixture on cake. Pour pie filling over all. Refrigerate. You can use any pie filling (good with blueberry).
Preheat oven to 350°. Reserve 1 cup whole strawberries for garnish; slice remaining berries. In a blender container puree enough berries to equal 1 cup liquid (1 3/4 cups sliced berries equals 1 cup pureed berries). Add biscuit baking mix, sugar, butter, eggs and evaporated milk to blender. Stir slightly to mix ingredients together. Blend on High for 1 minute. Stir in remaining sliced berries, food color and vanilla. Pour into a greased 9-inch deep dish pie plate. Bake for about 55 minutes or until a knife inserted in center comes out clean. Garnish with whipped cream and whole berries.
Brown meat with onions until tender, but not too brown; drain. Add next 7 ingredients. Stir in cooked noodles. Mix crumbs with butter. Sprinkle over top. Place in a greased casserole dish. Bake 30 to 45 minutes at 350°.
Mix in saucepan. Heat and stir quickly on stove. In few minutes, it's done. It should not stick to your fingers.
Mix all dry ingredients in a large bowl. In another bowl, whisk egg, milk, sour cream, melted butter and vanilla. Make a "well" in the dry ingredients; add the wet ingredients, blending lightly. Quickly fold in chocolate morsels. Do not overmix the batter. Spoon into greased (Pam sprayed) muffin tins. Bake at 375° for approximately 20 minutes.
Sprinkle potatoes with vinegar; let stand 1 hour. In another bowl, toss tomatoes and green beans with vinaigrette; let stand 1 hour.
Dissolve yeast with 1/2 cup warm water in a large mixing bowl. Add 1/2 cup warm water, margarine, eggs, salt and one cup flour. Beat on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Add onion and dill weed. Scrape dough from sides of pan; cover and let rise until double in size (30 minutes or more). Batter is ready if indentation remains. Stir down by beating 25 strokes.
Wash, dry and slice lengthwise mushrooms. Melt butter, add remaining ingredients except sour cream and cook over medium heat 7 to 10 minutes. Fold in sour cream. Taste test for more salt. Serve hot on Melba rounds. Yields 72 servings.
Combine catsup and horseradish to make a cocktail sauce; enough to cover top of shrimp mixture.
Cream butter and sugar. Beat until creamy. Add vanilla and flour; mix well. Add crushed chips. Add nuts last (if using).
Mix all ingredients together; cook over medium heat until it thickens, stirring constantly. Serve over toast or homemade biscuits. Really good for breakfast!
Preheat oven to 350°. Dip chicken in egg, then in stuffing mix until well coated. Saute chicken in a large skillet in butter until it begins to brown. Turn once, lower heat and add wine. Simmer until wine has almost evaporated. Remove chicken. Stir broth, garlic, marjoram, basil and cream into pan juices to make a sauce. Place half the spinach in bottom of buttered 2-quart casserole dish. Add chicken and top with remaining spinach. Pour sauce over top, sprinkle with cheese and bake uncovered for 30 minutes. Serves 6.
Butter a tube cake or Bundt cake pan. Put in chopped pecans. Evenly scatter frozen rolls in pan. Sprinkle pudding mix over rolls. Sprinkle brown sugar evenly over pudding. Sprinkle cinnamon over sugar. Drizzle melted margarine over all. Cover with aluminum foil. Leave setting out on counter overnight.
Put the uncooked rice in an ungreased oven dish. Place the chicken pieces, skin side down, on the rice.
In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13 x 9 x 2 inch baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350° for 45 minutes or until the meat is no longer pink. Yield: 8 servings.
Heat milk; pour over bread crumbs. Add pimiento, parsley, onion, grated cheese and seasonings, then add eggs. Put the vegetables in a greased or oiled 1 1/2-quart casserole and pour milk and cheese mixture over them. Set in pan of warm water. Bake in moderate oven (350°) for 1 hour or until firm. Serves 6.
Combine cooking oil and margarine in a large pot and heat. When oil is hot, add green peppers and onions. Saute onion and pepper mixture until tender and onions are transparent. Add garlic powder and black pepper. Stir well to blend seasoning. Add tomato sauce and water. Add kidney beans. Simmer for 30 to 40 minutes until a red gray sauce forms. Cook 10 minutes more and serve over rice.
Mix flour, salt, pepper, and garlic powder. Coat both sides of steak. Brown meat and onion in hot shortening. Add tomatoes and cover. Simmer 1 1/2 hours or until meat in tender.
Place chicken in 9 x 13-inch pan. Sprinkle steak seasoning over chicken. Peel and cut potatoes in cubes; place over chicken. Dice onions; spread over potatoes. Season well with salt, pepper and steak seasoning. Place spoons of butter on top. Cover with foil. Bake at 350° for 1 hour and 10 minutes.
Mix all together, except chocolate chips and wax. Melt chips and wax in double boiler. Dip each ball shape into chocolate with a fork. Lay out on wax paper until dry. Store in airtight container.
Mix flour, sugar, salt and pineapple together in a buttered casserole dish. Crush Ritz crackers. Melt butter and saute crackers with butter. Place on top of pineapple mixture. Bake at 350° for 30 to 35 minutes.
Combine meat, salt, onion powder, oregano and 3 tablespoons of the tomato sauce. Shape into 6 patties. Broil hamburgers until nearly done. Top with mushrooms, cheese and remaining tomato sauce. Broil another 2 to 3 minutes until cheese melts.
Combine and beat 2 minutes. Pour into 2 large or 6 small greased and floured loaf pans. Bake at 350° for 1 hour.
Arrange broccoli in an 8 x 12-inch baking dish. Layer eggs, 1/2 can onions, soup and cheese over broccoli. Bake at 350° for 25 minutes. Top with remaining onions. Bake 5 minutes longer.
In 10-inch skillet over medium high heat, in hot oil, cook chicken, 1/2 at a time, until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover, simmer 5 minutes or until vegetables are tender. Serve over rice. Makes 4 servings. Preparation time: 10 minutes. Cook time: 20 minutes.
Slice squash and onions into thin slices. Place in microwave-safe dish in layers beginning with squash, onion cheese and garlic powder.
Stir flour and salt; cut cream cheese and butter into pea size pieces. Using a fork, stir in water and vinegar until all dough is moistened. Using your fingers, gently knead dough just until ball forms. Flatten into disc; proceed rolling into crust. Bake in pan at 350° for 10 minutes.
Prepare first 2 jellos according to package directions in separate shallow pans. Let set. Cut into cubes. Prepare lemon jello; let stand until slightly set. Beat until fluffy and mix with whipped cream and pineapple. Fold in cubed jello. Pour into mold and chill until firm. Serves 10 to 12.
Blend soup and Cheez Whiz and melt in saucepan over low heat. Saute onion, celery and 3/4 stick oleo. Add Minute rice and broccoli. Add soup and cheese mixture; mix all together. Add mushrooms, if desired. Put into greased casserole. Top with 2 tablespoons melted oleo and crumbs. Bake at 350° for 40 minutes.
Combine all in a 9 x 13-inch casserole and bake in 350° oven for 35 to 40 minutes.
Layer Polish sausage, onion and crushed red pepper in a gallon jug. In a large saucepan, combine water, sugar, whole cloves, salt, celery seed and mustard seed. When this mixture comes to a boil, lower heat and add 4 cups white vinegar. Pour solution over fixings in gallon jug. Keep in fridge. Ready in 4 or 5 days.
Mix butter, salt, sugar and evaporated milk in saucepan. Cook on medium heat. After mixture comes to boil, continue cooking for 5 minutes, stirring constantly.
Roll chicken breast with bacon around each. Put in dish. Mix other ingredients. Pour over chicken. Cover with foil. Cook 4 hours at 225°. Serve over cooked rice (I use a 9-inch square baking dish).
Store in closed container. When ready to use, add 1/3 cup to each cup of hot water.
Mix dry ingredients; cut in shortening until blended. Beat egg; add water and vinegar and add to dry ingredients. Stir with a fork until moistened. Divide into five balls of dough, slightly flatten, wrap in wax paper and chill.
Cut spareribs into serving pieces. Peel and slice into thin slices. Lay ribs in shallow 13 x 9-inch roast pan; lay onion slices on ribs. Roast 30 minutes at 425°. Discard onion slices. In 2-quart saucepan, combine catsup, Worcestershire sauce, water, salt and chili powder; bring to boil, stirring with spoon. Pour 1/4 of barbecue sauce over ribs; roast 1 hour at 375°, basting ribs every 15 minutes with remaining sauce. Serves 8.
Combine all ingredients except onions and blend together until smooth. Separate onion slices into individual rings. Dip each ring into batter and then again into plain flour one at a time. Fry in hot oil for 1 1/2 minutes or until light brown. Drain on absorbent paper. Serve as a side dish.
Spray 8-inch square pan with non-stick cooking spray. In bowl, stir fructose, Sweet-One, margarine, eggs, Butter Buds and vanilla. Stir in dry ingredients just until blended. Spread in pan. Bake at 350° for 25 minutes.
Melt over low heat the butter and chocolate. Stir lightly in bowl the eggs. Add sugar; stir. Add flour; stir. Add salt. Add chocolate mixture. Add nuts if desired. Stir hard until mixture appears dull. Then add vanilla. Pour into a buttered pan and bake at 325° for 25 minutes.
Press rolls into cookie sheet to form crust. Bake at 375° for 11 to 13 minutes. Cool. Mix cream cheese, mayonnaise and Ranch dressing mix and spread on cooled crust. Top with vegetables and sprinkle with cheese. Refrigerate at least 2 hours before serving. Cut in small squares.
Brown in skillet the pork sausage, ground beef and onion. Drain well. Mix in garlic powder, parsley flakes, leaf oregano, salt and pepper, basil, Parmesan cheese, tomato paste and sugar.
Mix first 6 ingredients. Add last 5 ingredients. Bake at 350° in a greased and slightly floured pan about 35 minutes or until done. Cool before removing from pans.
Combine potatoes, butter, salt and onion. Mix well. In a 9x13 baking dish alternate layer of potatoes and cheese ending with cheese. Sprinkle with bread crumbs. Bake at 425 degrees for 30 minutes, covering potatoes the first 15 minutes of baking time.
Sprinkle pecans over greased and floured 10 x 5 x 1-inch pan. Cream oleo and add sugar. Continue creaming. Add eggs, one at a time. Continue beating. Then add flour and vanilla; mix well. Press batter down over nuts (wetting your hands helps). Spread dates, then cherries and pineapple over batter. Wet hands and press down. Bake at 275° to 300° for 50 to 60 minutes. Yields about 60 bars.
Let cream cheese, sour cream and oleo stand at room temperature for 1 hour. Then mix them all together. Add other ingredients and blend in mixture, except eggs. Beat each egg individually into batter; pour into 10-inch greased spring pan. Place spring pan into a large roasting pan that has been half-filled with hot water. Bake at 375° in preheated oven 1 hour. Let stand in refrigerator overnight. Graham cracker crust is optional.
Let peaches and sugar set until sugar melts. Bake pie shell. Pour peaches in shell. Mix Jell-O, sugar and flour. Add water; mix well. Cook over low heat, stirring until it comes to a boil. Boil about 5 minutes. This will be thick. Pour over peaches, spreading evenly. Keep in refrigerator until pie is cold. Serve with whipped cream.
Toss all the ingredients in a big bowl, then add your favorite vegetables (i.e. tomatoes, mushrooms, onions, red, green or yellow peppers). You may also add sliced grilled chicken breast, chopped black olives and Feta cheese. Serve with your choice of dressing.
Mix sour cream, cheese, soup, salts, and 1/2 of melted butter. Stir well, add defrosted potatoes. Put in 9 X 13 oven proof pan. Sprinkle crushed corn flakes over top with other half melted butter. Bake 1 1/2 hours at 350 degrees.