HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Place chicken in greased pan; salt and pepper. Spread kraut on top of chicken. Place cheese slices on top. Pour dressing over all. Cover with foil. Bake 1 1/2 hours. Sprinkle with parsley and serve.
Dissolve yeast in lukewarm water. Sift together dry ingredients; cut in shortening. Add yeast and buttermilk to dry mixture. Knead dough on floured board until it holds together. Roll dough to 1/2-inch thickness. Cut with biscuit cutter and dip biscuits in melted oleo or butter and place on pan. Bake at 400° for 15 to 20 minutes.
In a covered saucepan, cook potatoes in boiling, salted water for 25 to 30 minutes or until tender; drain well. Peel and cube potatoes and add next 5 ingredients. Toss with Vinaigrette Dressing. Cover. Chill several hours or overnight, stirring gently once or twice.
Mix together until oranges and batter are mixed well. Bake in greased and floured 8 x 8-inch pan 30 minutes at 350°.
Combine okra, salt, pepper, flour and cornmeal in large mixing bowl. In large skillet, add oil. When hot, pour okra mixture in and reduce heat. When okra is about half done, add tomatoes and continue to allow okra to brown until done.
Line bottom of pan with chicken. Place broccoli on top, then the cheese. Mix soup and sour cream together and pour over cheese. Mix together stuffing and melted butter. Place on top. Bake for 1/2 hour at 350°.
Combine butter, sugar and vanilla in large mixing bowl. Cream for 10 minutes. Add eggs, one at a time, beating well after each. In medium bowl, sift together the flour, baking powder and salt. Gently beat in flour mixture to creamed mixture in four additions, alternately with milk until smooth after each addition. Turn half the batter into prepared pan (tube pan).
Cook broccoli according to directions on package. Drain. Melt butter or margarine; add lemon juice and sour cream. Heat over medium heat until hot. Pour over broccoli.
Microwave cornstarch, sugar and water until thick, approximately 2 minutes. Set aside to cool.
Mix all ingredients together, except 1/4 cup melted margarine and corn flakes. Spread in 10 x 15-inch Pyrex dish. Top with corn flakes and drizzle with 1/4 cup margarine. Bake 45 minutes at 350°.
Dissolve yeast in a bowl. Stir in salt and oil. Gradually stir in flour. Smooth and knead dough until elastic. Brush top with oil. Cover and let rise until doubled in size.
Combine cream cheese and 1/3 cup sugar, mixing until well blended. Blend in 1 egg and set aside. Combine water, margarine and cocoa in saucepan; bring to a boil. Remove from heat and add combined remaining sugar and flour. Mix well. Blend in remaining eggs, sour cream, baking soda and salt. Pour into greased and floured 15 x 10-inch pan. Spoon cream cheese mixture over chocolate batter. Cut through batter several times for marble effect; sprinkle with chocolate pieces. Bake at 375° for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool; cut into squares.
Brown meat. Add 3/4 cup onion and celery; cook until tender. Drain off excess fat. Add chili and pepper. Heat. Place layer of chips in ungreased 1 1/2-quart casserole. Alternate layers of chili mixture, chips and cheese. Save 1/2 cup chips and 1/4 cup cheese for trim. Sprinkle center with reserved cheese and onion. Cover and bake at 350° for 10 minutes. Border with chips.
Mix with your hands. Form into small balls and press with a fork to flatten. Lay each ball on waxed paper and flatten each one as you make the balls so they do not set up too fast. Chill and store, but be sure to put waxed paper between the layers of mints.
Brown rice in bacon drippings. Add hamburger and brown. Add remaining ingredients; mix well. Turn into a 2-quart casserole. Cover and bake in 350° oven for 30 minutes. Yield: 6 to 8 servings.
Cut carrots crosswise in 1-inch pieces. Cook until tender. Meanwhile, combine the next four ingredients and add orange juice. Cook, stirring constantly until thickened. Boil for 1 minute. Stir in butter and pour over carrots.
Mix together white sugar and 1 cup less 3 tablespoons of cooking oil. Now add eggs, one at a time. Now add buttermilk. Mix. Mix flour with baking soda, nutmeg, allspice, cinnamon and salt. Sift all dry ingredients together, then mix with liquid. Now add blackberry jam, vanilla and nuts.
Cook squash in small amount of water until tender; drain and mash. Season to taste. Stir in remaining ingredients, reserving half of the stuffing which has been mixed with melted butter. Line a casserole with reserved stuffing. Set aside enough stuffing to sprinkle on top. Fill casserole with squash mixture and top with remaining stuffing. Bake at 350° for 30 minutes. May be prepared the day before and baked when needed.
Cook sausage and ground beef well and drain. Add cheese. Spoon 1 tablespoon of mixture on party rye bread. Can be frozen and heated up in microwave oven. Makes 3 dozen.
Combine butter with 3 tablespoons sugar and pretzels. Press onto bottom of 13 x 9-inch pan. Bake at 350° for 10 minutes; let cool. Cream 1 cup sugar with cream cheese. Add the Cool Whip. Spread over cooled pretzel mixture. Dissolve gelatin in boiling water. Add frozen strawberries; pour over cream cheese layer. Chill.
Fry bacon until crisp; drain on paper towels, then crumble. Mix bacon, mayonnaise and cheese together. Place mixture on cocktail rye. Heat until cheese is bubbly at 350°. Yields 20.
In small bowl, combine cheese, ham, horseradish, mustard and hot pepper sauce. Mix well. Shape into 48 (3/4-inch) balls. Roll in chopped nuts. Cover and refrigerate several hours. To serve, insert 1 pretzel stick into each cheese ball.
Mix first 3 ingredients and pat into oblong baking dish. Mix the remaining ingredients and spread on top of first layer (crust). Bake 45 minutes at 325°. Cool and cut into small squares.
Rub wooden bowl with cut garlic clove (discard garlic). In bowl, combine spinach, mushrooms and sliced eggs. Cover and chill. In a screw-top jar, combine salad oil, lemon juice, salt and a few dashes freshly ground pepper. Cover and shake to mix. Chill in refrigerator. Combine oil and lemon mixture right before eating. Crumble bacon over top. Makes 4 to 6 servings.
With serrated knife, cut pound cake into 1/2-inch slices (either 6 lengthwise or 11 to 12 crosswise slices). In large bowl, beat together the mascarpone cheese, cream cheese and confectioners sugar just until blended. Beat in the Kahlua until smooth. Fold in whipped topping. Arrange 1/2 the pound cake slices in an 11 x 7 x 2-inch baking pan, trimming slices to fit and fill as needed. Brush slices with 1/2 cup coffee. Spread 1/2 of cheese mixture over top. Sift 2 tablespoons cocoa powder over cheese mixture. Repeat layering with cake slices, coffee and cheese mixture and end with 1 tablespoon cocoa powder. Cover and refrigerate for at least 2 hours or overnight. Makes 12 servings.
Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with apples in slow cooking pot. Cover and cook on high for 1 1/2 to 2 1/2 hours or until apples are tender. Serve warm with cream, hard sauce or ice cream. Makes 4 servings.
Cream together the cheeses and season mix. Shape into a ball and chill, then roll in chopped pecans. Place in the middle of a serving tray and surround with your favorite crackers and serve.
Make 2 layers. Split layers and let cool. When cool, spread with coconut filling.
Mix all-bran and boiling water and let set. Cream shortening and sugar. Add eggs, one at a time. Add Bran Buds, bran mixture, flour, soda, salt and buttermilk. Cover and refrigerate. Use as needed. May be kept up to one month. Bake without stirring again. Bake at 450° for 20 minutes.
Cook chicken in oil with chopped garlic in a frying pan. When it is done, add to roasted peppers mixture.
Brown ground chuck, Italian sausage, onion, green pepper and spices. Add tomato paste to mixture; stir well. Add stewed tomatoes. Let simmer about 30 minutes. In a large bowl, mix cottage cheese, Ricotta cheese and eggs. Cook noodles according to package directions. In a large lasagne pan, layer sauce, noodles, Swiss cheese and cottage cheese mixture. Sprinkle Parmesan cheese. Repeat for second layer, ending with cheese on top. Bake at 350° for 40 minutes.
Heat soup; don't boil. Add gelatin and cheese and beat until smooth, then cool. Add other ingredients.
Cream butter and sugar. Add eggs; mix well. Sift flour and soda into batter mixture, alternating with sour cream. Add vanilla; blend well. Pour half the batter in a greased angel food cake pan. Sprinkle evenly with half the nut mixture. Repeat process, topping with nut mixture. Bake at 350° for 40 to 45 minutes. Freezes beautifully.
In medium saucepan, combine 1 1/2 cups sugar, cornstarch, flour and salt. Gradually stir in boiling water. Cook and stir over medium heat until mixture comes to a boil and is thick and clear. Stir a little of this hot mixture into the beaten egg yolks. Return to saucepan; cook and stir for 2 minutes longer. Remove from heat; add butter, lemon peel and lemon juice. Pour into cooled, baked 9-inch pastry shell. Beat egg whites until frothy; gradually add 6 tablespoons sugar and beat until stiff, but not dry. Spread over pie filling and be sure to seal well to crust. Bake at 425° for about 5 minutes, until golden brown.
Place roast on a large piece of heavy foil an arrange vegetables around it. Sprinkle with onion soup mix, then spoon undiluted mushroom soup on top. Wrap loosely with the corners of the foil, making sure the sides and top are sealed. Place in roaster pan and bake at 275° for four hours.
Combine dry ingredients. Add milk. Blend well. Melt butter in small bread pan. Pour batter in pan. Spoon cherries over batter; not too close to edge. Bake 30 minutes at 400° in 9 x 13-inch pan.
Spray Pam in bottom of 9 x 13-inch glass pan. Split Twinkies and line bottom of dish, marshmallow side up. Prepare pudding mix but reduce milk by 1/3 the amount for a stiffer consistency. Set aside. Drain a small amount of juice from pineapple. Spread the pineapple and remaining juice over Twinkies. Cover pineapple with pudding. Put bananas on top of pudding and spread Cool Whip over all. Sprinkle with nuts and refrigerate. Serve when cold.
Brown ground beef, and add bell pepper (chopped), onion, garlic salt and tomato sauce in a frying pan. After rice is cooked, pour into a deep baking dish. Add the prior mixed ingredients and stir until rice is mixed well. Top with a thin layer of cheese and put into the oven until the cheese is melted.
Grease 13 x 9 inch pan. Bring water to boil and stir in oats. Remove from heat. Stir in 3 Tbsp margarine. Cool.
Coat bottom and sides of a 13 x 9 x 2-inch baking dish with cooking spray. Line bottom of dish with 8 bread slices, cutting them to fit. Arrange the cheese, ham and remaining bread slices over top; set aside.
Cream the shortening and vanilla. Add sugar gradually, creaming. Add eggs, one at a time, beating after each addition. Sift flour, baking powder and salt together. Add, alternating with milk. Chill dough thoroughly. Roll a portion of dough at a time to 1/4-inch thickness on lightly floured board. Cut, using 1-pound coffee can. Place on lightly greased cookie sheet. Bake at 375° for 10 minutes, or until browned. Decorate as pumpkins.
Mix yeast in 1 cup of warm water, then add your flour, salt and shortening.
Melt butterscorch morsels over low heat. Mix in noodles and peanuts and stir until well coated. Spoon out on waxed paper.
Make French vanilla pudding according to directions. Mix together the cream cheese, soft margarine, powdered sugar and Cool Whip. Blend with pudding. Spread half of the cookies in a 9 x 13-inch pan. Spread pudding on top and top with remaining crumbs. Refrigerate.
Cook milk, sugar and margarine 2 minutes. Add peanut butter and crushed crackers. Pour into 13 x 9-inch slightly buttered pan. Allow to cool and cut into squares.
In a skillet, saute onion in oil until tender. Add squash, red pepper and garlic; stir fry for 12 to 15 minutes or until vegetables are crisp tender. Season with salt and pepper. (One serving prepared with salt equals 53 calories, 8 grams carbohydrate.)
Place chicken in greased 9 x 13-inch pan; pour melted oleo over all and sprinkle with all spices. Bake at 375° for 2 hours covered; uncover and bake 1/2 hour more. Remove from oven; sprinkle with crumbled nacho cheese Doritos; add Old El Paso sauce, onion and olives and top with cheese. Put back into oven until cheese melts, about 10 minutes.
In 1 1/2-quart casserole dish, stir soup until smooth. Gradually add milk. Mix beans and 1/2 can onions into soup mixture. Bake for 20 minutes at 350° or until bubbling. Sprinkle remaining onions over top and bake for 5 minutes longer.
Preheat oven to 375°.	Saute onion, rice and mushrooms in margarine in a skillet until rice begins to turn a bit brown and onion	is tender. Pour the mixture into a 2-quart casserole dish and add soup. Bake at 375°, uncovered, for about an hour or until all soup has been absorbed.
Arrange the following in layers into an ungreased 9 x 13-inch pan or any large tray or plate.
Sprinkle cheese and bacon in pastry shell. Blend remaining ingredients. Pour over cheese-bacon mixture. Bake at 375° for 45 minutes or until knife inserted in center comes out clean. Cut into wedges. Serve hot.
Heat sugar, butter, salt, milk and evaporated milk in saucepan and add to potatoes. Cool potato mixture overnight (secret of lefsa is to keep the dough thoroughly cold). Add 5 cups of flour. Take walnut size pieces of dough. Roll out on floured board until paper thin. Cook on griddle slowly (too hot and it browns but is not cooked through).
Rub fish with Puritan oil. Roll fish in corn flake crumbs. Season fish with salt and pepper.
Grate cheese; blenderize pimentos. Mix all together until creamy. Keeps approximately 1 1/2 weeks.
In a large bowl, mix ingredients. Chill overnight. Garnish with cherry halves.
Combine all ingredients, except shrimp, in 2-quart casserole. Cover. Microwave at High (100%) for 10 minutes. Reduce power to Medium (50%). Microwave until liquid is absorbed and rice is tender, 28 to 35 minutes. Stir in shrimp. Let stand, covered, for 5 minutes.
Combine egg yolks and sugar. Beat until lemon colored and thick, then slowly add brandy, rye or rum and light cream. Beat to blend well and chill one hour or overnight to allow egg to mellow.
Heat and stir until boiling, margarine, water and cocoa. Remove from heat; add salt, sugar, flour, eggs and soda. Add sour cream. Pour in sheet cake pan, greased. Bake at 375° for 20 minutes.
Mix as listed; fold in egg whites last. Cook 1 hour and 10 minutes or until done at 350° in greased and floured tube pan.
Layer first 4 ingredients in bowl as written. Layer and spread to edges Miracle Whip, cheese and sugar. Let sit in refrigerator at least 8 hours. Just before serving, mix together. Make sure bowl is sealed tight in refrigerator.
Wash beans and drain. Pack beans into clean, hot jars; add pepper, mustard seed, dill seed and garlic. Combine vinegar, water and salt. Heat to boiling. Pour boiling liquid over beans, filling to 1/2 inch from top of jar. Adjust jar lids. Process in boiling water for 5 minutes. (Jars will cool the water, so start to count processing time as soon as water in canner returns to boiling.) Remove jars and re-tighten lids if necessary. Set jars upright several inches apart on a wire rack to cool.
Heat sugar, flour and juice until sugar melts. Add cheese until it melts (low heat). Place pineapple chunks in casserole dish. Pour mixture over top. Put crushed Ritz crackers on top. Slice stick of butter over all. Bake at 350° for 25 to 30 minutes.
Saute salt and peppered chicken in small amount of oil. Add onion, cilantro, bell pepper, and carrot; saute until tender. Add remaining ingredients. Cover and simmer over medium heat until water is absorbed and rice is tender.
Combine all dry ingredients. Make a well in center. Put oil, strawberries and juice and eggs in and mix well. Grease and flour 2 (8 x 4-inch) loaf pans or muffin pans. Bake at 350° for 1 hour or until done. Serve warm with strawberry cream cheese.
Heat oven to 375 degrees. Cut each section in half lengthwise. press dough in bottom of ungreased 13x9 in. pan. Bake at 375 for 10-18 minutes or until light golden brown. Cool 15 minutes. In large sauce pan, combine 1 c. chocolate chips, and 1 c. of dip. Cook over medium heat until melted and smooth, stirring constantly. Remove from heat. Stir in cereal and pecans. Spread over crust. In a small sauce pan, combine remaining 1 cup chips and 1/2 cup dip. Cook over medium heat until melted and smooth, stirring constantly. Spread over cereal mixture. Refrigerate 30 minutes or until set. Cut into 36 bars.
Preheat oven to 400°. Rinse the crabmeat under cold running water and drain, making sure to remove any filament or shell. Spray the vegetable oil over the baking sheet 3 times to coat. In a large bowl, combine all remaining ingredients, except 1/2 cup of the bread crumbs, and stir in the crabmeat. Using 1/4 cup for each crabcake, form the mixture into 8 cakes. Roll each in the reserved bread crumbs and place on the prepared baking sheet. Coat the crabcakes lightly with the cooking spray. Place the baking sheet on the bottom shelf of the oven and bake the crabcakes for about 5 minutes per side until brown. Fat per serving, 2.4 grams. Calories per serving, 252.
Mix together mayonnaise, dressing mix and grated cheese. Layer these ingredients in a 9 x 13-inch pan. Cover tightly and refrigerate overnight.
Mix all ingredients, except the shrimp, together. It will form a paste-type filling. Place the shrimp in a shallow baking pan. Dot the shrimp with the butter mix. Bake at 375° for 30 minutes. Serves 4 people. Calories: 1 million.
Mix together all ingredients. Bake at 350° in a covered Corning Ware dish for 45 minutes to 1 hour until it bubbles.
Heat oven to 350°. Grease 9 x 13-inch pan. Beat butter and sugar until light and fluffy. Add combined oats and flour. Mix well. Spread evenly onto bottom of pan. Bake 18 to 20 minutes or until golden brown. Cool slightly. Beat cream cheese and sugar until fluffy. Add eggs one at a time, beating well after each. Add remaining ingredients. Mix until smooth. Pour over partially cooled crust. Bake an additional 45 to 50 minutes or until center appears set. Cool completely on wire rack. Chill.
Blend with mixer for 2 minutes. Pour mix into skillet. Bake for 10 minutes in 450° oven. Lower oven temperature to 350° and bake for another 10 minutes. While pancake is baking, melt 2 to 3 tablespoons butter in pan and saute vegetables and spices of your choice. Spoon vegetables over the pancake. Can add grated cheese and salt and pepper to taste.
Drain and mash candied yams in baking dish. Add remaining ingredients and mix well by hand. Bake in 350° oven for about 30 to 35 minutes or until mixture is firm. Remove from oven and place topping on casserole.
Cream the butter and sugar well. Add eggs, one at a time. Add soda to buttermilk and then add to sugar mixture alternately with flour. Bake at 315° for 1 hour and 10 minutes.
Sprinkle meat with paprika. Brown in oleo. Add garlic and broth. Cover and cook 30 minutes. Stir in onions and bell peppers. Cook 5 minutes. Blend cornstarch, soy sauce and water. Add to meat mixture. Cook until clear and thick. Add chopped tomatoes. Stir gently. Serve over rice with a green salad.
Brown ground beef and drain fat. Add remaining ingredients. Simmer for 20 to 30 minutes.
Rinse the chicken well. Simmer the chicken to make stock. After the chicken is boiled, remove from stock. Let cool, then debone and save meat.
Melt butter in 9 x 12 x 2-inch baking pan. Stir 1 cup sugar, flour, baking powder and milk. Mix and pour over butter melted in pan. Mix fruit and 3/4 cup sugar. Spoon over batter. Bake at 350° until brown, about 45 minutes.
Brown meat and onion. Drain. Add next five ingredients and mix well. Put half of crushed Doritos in greased 13 x 9-inch casserole dish. Top with meat mixture. Add olives and other half of Doritos. Bake 25 minutes at 350°. Add cheese on top and bake 5 minutes more. Top with sour cream to serve.
In a saucepan, cook broccoli until crisp-tender; drain and set aside. In another saucepan, melt butter, add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute. Remove from the heat; stir in cheese, eggs and broccoli. Pour into a greased 2-quart baking dish. Bake in 325° oven for 30 minutes. Makes 6 to 8 servings.
Mix together in quart size jar. Shake well. Refrigerate. Shake before using.
Mix in order given. Cook in an unbaked pie shell. Bake 1 hour at 350°.
Combine white sugar and cinnamon in a bowl. Melt butter and brown sugar in a saucepan. Quarter each biscuit and place in bowl with sugar and cinnamon to coat. Place coated biscuits in Bundt pan. Pour melted sugar and butter over top. Bake for 25 minutes at 350°.
Grease a 9 x 13-inch pan. Spread undrained pineapple in pan then add layer of blueberries and 1/2 cup sugar. Sprinkle dry cake mix over all. Drizzle butter over all and top with pecans and 1/4 cup sugar. Bake at 350° for 35 to 40 minutes. After 25 minutes, put spoon down through all in many places to let juice come up.
Crumble cornbread and biscuits until fine. Mix poultry seasoning with bread. Stir-fry celery and onion in Pam cooking spray, until tender. Mix with bread crumbs. Add cream and enough vegetable broth to make mixture like cornbread batter. Pour in pan sprayed with Pam and bake at 350° for 30 to 45 minutes or until golden brown.
Cook chicken and debone. Save broth. Cook spaghetti in broth. Drain and mix all ingredients together. Bake at 350° for 30 minutes.
Cut carrots into lengthwise strips and cook until tender. In large skillet, cook and stir brown sugar, salt, orange peel and margarine until bubbly. Add carrot strips. Cook over low heat, stirring occasionally, until carrots are glazed and heated through.
Let rhubarb and sugar stand overnight. Cook slowly for 10 minutes. Remove from stove and while still hot, add jello. Pour in jars and seal.
Preheat oven at 350°. In a bowl, cream the butter. Gradually add the sugar. Beat well. Mix flour, salt and baking powder together. Add to the first mixture, combining well into a dough.
Put drippings in skillet. Add vegetables, salt and pepper. Cover and cook over low heat for 5 minutes. Garnish with strips of crisp bacon.
Remove excess fat from roast and cut roast into large chunks. Combine all ingredients in a crock-pot. Simmer until meat can easily be shredded with a fork (approximately 8 hours). Serve meat with juice on kaiser or other style hard rolls.
Mix and heat all ingredients, except cucumbers and onions, until the sugar has dissolved. Pour over sliced cucumbers and onions in gallon jug and let stand in refrigerator for 2 weeks.
Saute onions in oil until soft. Add remaining ingredients and simmer for 20 minutes. Brush on grilled chicken or chop barbecue pork or beef and add to sauce.
Mix well in large mixing bowl and place in a greased, floured cookie sheet (11 x 16-inch) for 30 minutes at 350°. Test with toothpick after 30 minutes and set aside to cool.
Soften cream cheese. Add 1 cup of pecans and all other ingredients. Chill at least 1 hour. Roll in rest of pecans. Refrigerate until ready to serve. Makes 1 large or 2 medium size balls.
Mix ingredients together and form into a ball. Chill for 3 hours. Roll into finely chopped walnuts and chill for 1 more hour.
Combine hot water and lemon jello together; cool. Cream the cream cheese and sugar. Whip Pet milk. Combine jello mixture with the cream cheese mixture; fold in Pet milk. Pour into graham cracker crust and refrigerate.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating about 1 minute after each egg. Add flavoring and add 1 cup flour, 1/2 cup cream, 1 cup flour, 1/2 cup cream and 1 cup of flour. Put into a greased and floured tube pan and place in cold oven. Bake at 350° for 1 hour.
Mix hamburg, soup mix and egg together. Make into meatballs and brown in pan. Drain on paper towels.