HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat chicken breasts with beaten egg, then place in bread crumbs and coat again. Then place in a 9 x 13 pan for baking. Bake at 350° for 40 minutes. Then cover with spaghetti sauce and cook for 20 more minutes. About 5 to 10 minutes before it's done, add Parmesan cheese on the top for melting.
Cook shells according to package directions, drain. (Keep separated in cool water.) Combine cheeses, eggs, parsley oregano, salt and pepper. Fill each shell with 1 1/2 tablespoons cheese mixture. Spread thin layer of sauce on bottom of 9 x 13-inch pan. Place shells in pan, cheese side up. Cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with foil. Bake at 350° for about 35 minutes, or until hot and bubbly. Fills about 36 shells; yields 10 to 12 servings.
Grease pie pan. Mix all ingredients. Pour into pan. Bake at 350° for 25 minutes. Best when topped with ice cream.
In a medium bowl, combine all ingredients; mix well. Cover and refrigerate 1 hour. Serve on whole grain bread. Makes 3 servings.
Mix ingredients and press into a greased and floured 9 x 13-inch pan.
Cream butter and sugar together. Mash bananas and mix in butter mix along with eggs. Add dry ingredients and mix. Then add nuts to mix. Place in greased loaf pan. Bake 1 hour at 350°. Allow to cool, then turn out of pan.
Saute onions in butter. When limp, add chili pepper. Saute for 1 to 2 minutes. Add White Sauce, hominy and cheese. Put in buttered casserole and bake for 25 minutes at 350°. Sprinkle dash cayenne and paprika on top before baking.
Beat eggs. Stir in all other ingredients. Beat batter, but not too much, lumps okay. Cook on 380° griddle.
Beat eggs; sift dry ingredients. Gradually add the dry ingredients to the beaten eggs alternating with the Wesson oil; beat well. Add fruit and nuts; work well into mixture. Bake in prepared tube pan at 350° for about 1 hour or until done. Eat and enjoy plain with whipped cream or ice cream.
In a large skillet, brown strips of venison, onion, celery and mushrooms. Add onion powder, garlic powder, parsley flakes, pepper, beef bouillon, peas, carrots, soy sauce and water. Simmer until heated through. Add rice and cook until rice is done, about 5 to 10 minutes.
Pour juice from clams over vegetables in saucepan. Cover with water to barely cover. Simmer 20 minutes or until tender.
Add salt and pepper to cooked squash. Mix next three ingredients. Fold in egg whites. Layer half the squash, then egg mixture, then cheese in rectangular baking dish. Top with crumbled bacon. Repeat layers. Mix butter with bread crumbs and sprinkle over top. (Add Parmesan cheese, if desired.) Bake at 350° for 20 to 25 minutes. Serves about 8.
Cut biscuits into 4 pieces. Roll into balls. Mix sugar and cinnamon. Roll balls in sugar and cinnamon. Place in greased baking dish. Melt butter. Pour over biscuits in dish. Bake at 350° for 30 minutes.
Mix together crab meat, margarine and cheese. Cut English muffins. Spread on mixture. May cut into quarters if you would like. Heat up in the broiler or microwave.
Drain all fruit. Fold in 8 to 16 ounces of sour cream.
Blend all ingredients 3 minutes. Lightly grease pie pan. Pour in mixture. Bake at 350° for 45 minutes.
Boil 1 minute. Stand for 10 minutes. Add coloring and Certo. Stand for 10 minutes.
Mix all together well. Grease and flour 2 loaf pans. Bake at 350° for 1 hour and 20 minutes.
Brown beef and onion, drain grease. Mix tomato sauce, garlic salt, soy sauce and cooked rice; simmer for 15 minutes. While sauce is simmering boil peppers for a few minutes. Use cake pan. Cut green peppers in half, pour sauce on top then slice of cheese. Bake at 350° for 20 minutes.
In a small saucepan with enough boiling unsalted water to cover, cook the green beans until tender but still crisp, 3 to 4 minutes. Drain in a colander, rinse under cold running water to stop the cooking and drain again. In a medium sized bowl, combine the olive oil, garlic, tarragon and pepper. Add the green beans, zucchini and onion and toss well. Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally. Just before serving, add the vinegar and toss again. Serves 4.
Combine all ingredients in a large bowl. Mix 1/2 cheese and save half for the top. Bake at 350° for 45 to 55 minutes or until done. Place the remaining cheese on the top and melt.
Mash bananas. Mix all the ingredients together and pour into an oiled and floured Bundt pan. Cook at 350° for about 40 to 50 minutes. Watch for cake to pull away from pan. Very moist cake. You can serve with or without icing or with a dollop of whipped cream.
Stir-fry meat with meat tenderizer, salt, pepper and 1/2 onion. In large pot add potatoes, carrots, corn, peas, green beans, okra and 1/2 onion. When meat is tender and cooked, mix in with vegetables and tomato sauce. Spice to taste. Add water if needed. Cook on medium to medium-low for 2 hours.
Brown meat in fat. Add onions, garlic and celery. Cook until golden. Stir in flour; add remaining ingredients and mix well. Turn into a 3-quart greased casserole. Bake at 325° for 1 1/2 hours. Cover casserole for first hour. Serve on noodles or mashed potatoes. Serves 6.
In large saucepan, combine all ingredients and blend well. Simmer over low heat 10 to 15 minutes, or until warm. If desired, remove cinnamon sticks and nutmeg. Serve warm in mugs or cups. Garnish as desired. Yields 24 (1/2 cup) servings.
Melt butter in saucepan. Blend in flour and salt. Remove from heat and stir in milk with wire whisk. Place on medium heat and stir constantly until the mixture thickens and bubbles. Cook and stir 1 minute longer.
Combine sugar, water and orange rind in heavy, medium size saucepan. Bring to boiling. Lower heat; simmer until clear, about 2 minutes. Add pared, cored and chopped apples to orange rind mixture in saucepan. Simmer, stirring occasionally, for about 5 minutes. Coarsely chop cranberries; add to ginger, allspice and cinnamon. Simmer, stirring occasionally, for 7 to 8 minutes, or until cranberries are soft. Stir in raisins. Transfer relish to bowl. Let cool; refrigerate overnight.
Rub entire roast with cooking oil, season with salt, pepper, and garlic powder. Wrap in aluminum foil. Bake in oven at 195°-200° for 4 - 5 hours.
Cream sugar, cornstarch and softened butter together. Mix one egg at a time until all eggs are in the batter. Add remaining ingredients. Place mixture in 2 (9-inch) unbaked and thawed pie shells. Bake at 400° for about 30 to 35 minutes or until top is golden brown. Refrigerate for several hours or overnight before serving. Makes 2 (9-inch) deep dish pies.
Make dressing of 1/2 cup olive oil, 1/4 cup salad vinegar (part balsamic), salt and pepper. Toss lettuces with next 6 ingredients. Pour dressing over salad; toss again. Top with Feta cheese. (I usually pit the olives.) Makes 6 servings.
Preheat oven to 350°. Reserve 1/2 the noodles. In greased casserole, arrange in layers 1/2 tuna, 1/2 noodles, onion and chestnuts. Add second layer. Mix soup with liquid and pour on top. Bake, uncovered, 20 minutes. Sprinkle reserved noodles on top and bake 10 minutes longer.
Put beans in a large baking dish. Fry bacon pieces until almost done. Drain and add to beans. Fry potatoes in bacon grease. Fry onions in the bacon grease. Add potatoes and onions in beans, then add all the rest of ingredients and bake at 350° about 3/4 to 1 hour.
Mix sugar, margarine and eggs. Add bananas; mix well. Add flour, soda, salt and baking powder; mix well. Bake in greased loaf pan at 350° for 1 hour. Check doneness with a toothpick.
Mix with mixer and bake at 350°. Bake in 8-inch pans.
Combine chocolate and margarine in a heavy saucepan. Cook over low heat, stirring constantly until melted. Cool mixture slightly. Combine sugar, flour, eggs, vanilla and butter flavoring in a large mixing bowl. Add chocolate mixture, stirring until batter is smooth. Stir in pecans. Spoon into paper-lined muffin pans, filling each cup 2/3 full. Bake at 325° for 20 to 30 minutes, until done.
Cook onions and bell peppers in the butter until tender. Add all the other ingredients except cheese. Pour into casserole dish; put cheese on top. Bake at 350° until everything is cooked through good and cheese is done.
Preheat oven to 375°. Line a 9 x 13-inch dish with sliced bread. Brown and crumble meat. Combine with other ingredients and pour over bread. Refrigerate overnight. Bake for 45 minutes.
Prepare surimi; set aside. Melt butter in saucepan; add green pepper, mushrooms and parsley and saute. Combine flour, salt, mustard and pepper. Blend into melted butter and vegetables. Add milk and wine; stir until slightly thickened. Place surimi into buttered seashells, ramekins, pastry shells or casserole dish and pour sauce over. Sprinkle with Parmesan cheese. Bake at 350° for 8 to 12 minutes.
Bake cake in two layers. Slice layers with a string. Let cool. Mix sour cream, strawberries and sugar to make filling. Spread 1/2 of filling between sliced layers. Take remaining 1/2 of juice and mix with Cool Whip. This is the frosting for cake. Top with fresh strawberries.
In Dutch oven, heat the oil over medium heat until hot. Add beef and garlic, half at a time, and brown. Stir occasionally. Pour off drippings. Season beef with thyme, salt and pepper. Add broth and wine to beef and bring to a boil. Reduce heat to low. Cover tightly and simmer 1 1/2 hours or until tender.
Mix cocoa, sugar and cornstarch together in a pan. Add milk and water. Cook until thick. Remove from heat and add milk and butter. Stir.
Brown ground beef and put in casserole dish. Mix corn, beans and tomato soup together and spread on top of ground beef. Spread a layer of mashed potatoes on top of bean and corn mixture. Sprinkle cheese on top of potatoes. Put in oven at 350° until cheese melts.
Combine all ingredients and 2 quarts water in large bowl mixing well. Freeze until firm. Thaw until slushy, to serve.
Take a cold chicken, open it up. Put peas in, put it in the oven. Cook at 90° for 10 minutes. Chicken is done when buzzer goes "eeehhhtt!"
Cook noodles; drain. Melt butter and blend in flour. Gradually stir in broth and evaporated milk. Cook, stirring constantly over low heat until thick. Blend in cheese until melted. Stir in chicken and mushrooms. Season. Serve over cooked noodles. Serves 6.
Put meat, sugar, salt and vinegar in crock-pot and cook until well done. Remove meat from crock-pot. Remove bones and cut into small pieces. Mix remaining ingredients for sauce and toss with meat. Heat in crock-pot again until hot.
Pour boiling water over sugar, salt and Crisco. Stir until Crisco is dissolved and cool until mixture is lukewarm. Add yeast which has been dissolved in lukewarm water. Add egg which has been beaten. Mix well. Stir in enough flour to make soft dough.
In a saucepan melt 1/3 cup margarine. Stir in lemon juice, chopped parsley, dried tarragon, garlic powder and paprika. Brush mixture over salmon steaks. Place over medium coals (or gas grill) for 5 to 8 minutes on each side. Baste frequently.
Pour oil in a medium to large pot and add chopped onion and garlic. Let brown. Add ground beef. Let brown. Drain and add tomato sauce and pureed tomatoes and 8 ounces water. In a separate bowl, mix Ricotta cheese, parsley, Mozzarella cheese and eggs. Boil lasagna sheets. In a baking dish, put one layer meat sauce, one layer lasagna sheets and one layer cheese mix and repeat steps and bake at 425° for 30 minutes covered with foil.
Cream margarine and sugars together. Add oatmeal and stir well. Put into greased cookie pan with sides. Bake 12 minutes at 350°. Cool 10 to 15 minutes. Melt chocolate chips and peanut butter together. Spread on top of baked crust. Cut into squares.
Cook first 3 ingredients together, stirring constantly until thick. Cool. Cream together cream cheese, sugar and salt; add eggs one at a time, beating after each. Add vanilla and milk. Put pineapple mixture in unbaked pie shell. Top with cheese mixture and sprinkle with nuts. Bake at 400° for 15 minutes; then at 325° for 35 to 40 minutes. Inserted toothpicks should come out clean.
Cream butter and sugar. Mix flour, cocoa, salt, cinnamon, allspice and soda together. Add alternately with blackberries and juice to first mixture. Add raisins and nuts. Bake at 350° for 55 minutes. Good with caramel sauce.
Bake eggplant for 1 hour at 400 degrees. Peel and chop. Saute other ingredients in a large skillet. Add to the eggplant and simmer in a skillet about 15 minutes until mixture is thick. Chill. Serve with crackers or pita chips.
Melt margarine in 2 1/2-quart casserole. Cook zucchini and onion in melted margarine until tender. Mix dressing according to directions on box. Mix in with zucchini. Add sour cream and chicken soup. Bake at 350° for 35 minutes.
Combine oil and sugar. Beat until smooth. Add egg yolks and beat well; add hot water, then dry ingredients. Then add potatoes, nuts and vanilla. Beat egg whites until stiff. Fold into mixture. Bake at 350° in a 9 x 13-inch pan.
In a skillet melt butter over medium heat. Saute onions until tender. Stir in potatoes, soup and milk. Add cheese, green pepper and 1/2 cup of cracker crumbs. Pour into shallow baking dish. Top with remaining crumbs. Bake at 375° for 35 to 40 minutes.
Dissolve jello in boiling water. Mash cream cheese with fork until soft. Whip milk and cream cheese until smooth. Add pineapple and nuts. Place in refrigerator until chilled.
Line small muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cheese, sugar and vanilla on medium speed. Add eggs. Mix well. Pour over wafers. Bake 25 minutes at 325°. Can be topped with fruit or nuts.
Peel pears and put in blender and grind pears, onions and peppers. Put in saucepan and add vinegar, turmeric, sugar and salt. Bring to boil. Simmer 20 minutes and put in jars and seal.
Wash vegetables and chop into bite sized pieces. Place in 2 to 3-quart microwave dish with lid. Pour in water. Microwave for about 20 minutes or until vegetables are tender, but not mushy! Season to taste and serve.
Put pineapple in bowl. Add cherries and nuts. Sprinkle pudding over top and fold in rest of ingredients. Refrigerate.
Combine first 4 ingredients and beat for 4 minutes. Bake at 350° in 9 x 13-inch pan for 30 minutes. Cool. Mix pineapple and pudding mix. Fold into Cool Whip. Spread on top of cooled cake.
Preheat oven to 400°. Mix all dry ingredients together. Mix vegetable oil, egg and milk together. Thoroughly blend all ingredients. Grease 12-cup muffin pan. Half-fill each cup. Place in oven. Cook 25 minutes. Let muffins cool at least 1 hour before removing them from pan.
Mix together and bake in oven at 350° for one hour. On top melt 2 tablespoons margarine and cracker crumbs.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add flour to butter mixture, alternating with half and half, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Let cool in pan on a wire rack for 10 to 15 minutes. Remove from pan; cool completely on wire rack.
Mix in order, batter will be rather stiff, but keep mixing. This makes a big batch of cookies. They are very good!! Drop from teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to
Heat milk and add butter. Beat eggs and sugar together. Add salt, cardamon and raisins. Pour in warm milk and add yeast which has been dissolved in a little water. Add enough flour to knead into a soft dough. Set aside to rise. Shape into loaves and bake at 350° for 45 to 60 minutes.
Heat together the 1 cup water and 2 cups sugar until sugar is dissolved. Let cool. Add rest of ingredients and mix well. Put in freezer and freeze for 12 to 24 hours, stirring once or twice while freezing. Remove from the freezer 1 hour before serving.
Spray large (gallon size) Tupperware bowl with Pam. Place butter and marshmallows in bowl and microwave until marshmallows lose shape and foam up, about 2 minutes or less. Do not overcook, this is what makes the bars too hard. Remove from microwave, stir to blend, then add vanilla and peanut butter. Stir thoroughly. Stir rice cereal into same bowl and stir until coated. Press gently into 9 x 12-inch cake pan sprayed first with Pam.
Mix flour, milk, sugar, baking powder, salt and egg. Pour in pan. Add vanilla to the peaches and pour this over the batter. Melt butter or margarine and pour over top. Bake at 400° for 50 minutes. I usually double the recipe for my pan.
Mix mayonnaise and grated eggs. Set aside. Mix gelatin and cold water. Let soften. Stir. Add hot water, then add lemon juice, onion juice and seasonings. Stir. Add to egg mixture. Pour into ring mold and refrigerate at least 1 hour.
In 3-quart pot, brown 1/2 cup green onions in oil. Then add water, salt and pepper. Bring to boil. Add 1/2 cup cracked wheat.
Drain the pineapple juice into a bowl. Add the sugar and flour and mix well. Stir in the pineapple chunks and cheese. Spoon into a casserole. Top with the cracker crumbs. Bake at 350° for 15 minutes.
Pour hot applesauce over honey and butter. Mix well. When cool, add beaten eggs. Sift together flour, spices, soda and salt. (Use small amount of dry mix to dredge raisins and nuts.) Add flour, raisins and nuts and mix thoroughly. Pour into greased and floured loaf pan. Bake in 350° oven for 45 minutes.
Cook ground beef in skillet on medium heat until browned. Drain. Add onion; reduce heat to low.
Brown the ground beef. Add the tomato sauce and seasonings. Simmer slowly for 20 minutes. Prepare lasagna noodles. Arrange 1 layer of lasagna in parallel strips in greased 9 x 13-inch pan. Top with 1/3 Mozzarella cheese and 1/3 cottage cheese. Repeat layers, ending with cottage cheese. Top with Parmesan cheese. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Mix together well the hamburger, oats, milk, egg and spices. Shape into 18 medium-sized meatballs. Bake at 400° for 15 minutes or until browned. Drain grease. Cook onion soup mix and water, with meatballs added, in a Dutch oven pan over low heat for 20 to 25 minutes. Sprinkle Parmesan cheese on top.
Beat eggs. Add other ingredients. Mix until well blended. Bake, uncovered, for 40 minutes in 350° oven. Stir once, halfway through baking.
Heat over low heat to boiling, evaporated milk, sugar and salt. Cook 5 minutes, stirring continuously so it does not scorch. Remove from heat and add marshmallows, nuts, chocolate chips and vanilla. Stir with wooden spoon until all ingredients are melted. Pour into buttered 8-inch square pan. Cool. Makes 2 pounds fudge.
Mix hot water and oleo in bowl. Stir in stuffing mix, peppers and 1/2 pineapple and syrup. Spoon stuffing on breasts and roll up tight. Secure with toothpicks. Place in 9-inch pan with remaining stuffing in center.
Brown the ground beef. Drain. Mix in next 5 ingredients. Bring to a boil. Pour in a 1 1/2-quart baking dish. Top with biscuits. Sprinkle with Parmesan cheese. Bake 15 minutes at 400°. Easily doubles.
Mix all ingredients in a large bowl with a wire whisk. Pour mixture through a strainer. Chill.
Brown beef. Add other ingredients except beans, cooking oil and flour. Cover and simmer 1 hour. In a small bowl, mix cooking oil and flour together until smooth. Add undrained kidney beans. Add bean mixture to kettle. Cover and simmer, stirring occasionally for about 30 minutes. Serves 8 to 10. Assemble Fritos, chili, cheese, lettuce, tomatoes, chopped onion, taco sauce, sour cream and guacamole. Let each person serve themselves, beginning with Fritos and topping with guacamole.
Saute bell pepper and onion in bacon drippings. Add remaining ingredients, except shrimp and simmer for at least ten minutes. Add peeled and cleaned shrimp and cook until tender. Remove packet of shrimp spice before serving. Serve on bed of rice.
Spray a large skillet with nonstick coating. Stir-fry broccoli, pepper and onion for 3 to 4 minutes; remove from skillet. Add chicken; stir-fry 3 to 4 minutes or until no longer pink. Add soup, water and basil to skillet; mix thoroughly. Stir in pepper mixture. Bring to a boil, then reduce heat. Add cheese, stirring until cheese is almost melted. Serve over hot cooked pasta; top with Parmesan. Serves 4.
Preheat oven to 400°. Combine all ingredients and mix well. Pour into an unbaked pie shell. Bake around 45 minutes or until brown.
Mix all ingredients together, except the soup and milk. Mix the soup and milk together and pour over mixture. Mix together and pour into a 2-quart casserole. Bake for 40 minutes at 375° or until bubbly. Serves 4.
If using oysters, make sure any shell particles are removed. In large saucepan, cook onion and celery in margarine until tender. Add mushrooms and cook for one minute. Over low heat, stir flour, salt and pepper into vegetable mixture. Add milk gradually until thickened, being careful not to boil. Add cheese and stir until melted. Add crab (or oysters), soup, pimento and hot pepper sauce. Over low heat, cook for 5 to 10 minutes or until oysters begin to curl. Makes 6 to 8 servings.
Cream a and b. Beat c and d until frothy; add e, mixing well. Add to creamed mixture and beat thoroughly. Sift f with g and add to first mixture. Chop h and i and sprinkle well with a little of f before adding j, 1 teaspoon each and beat 5 minutes. Bake at 375° for 30 minutes.
Chop cabbage and place in greased baking dish. Brown meat and onions. Stir in rice and pour on top of cabbage. Mix soup and water; pour over entire casserole mixture. Bake, covered, for 1 hour at 325°. Add a little water, if necessary.
Alternate layers of shrimp and onions in a very large jar with lid. Mix all other ingredients together and pour over shrimp. Marinate in fridge for at least 24 hours. Turn jar over often. May be kept a week to 10 days.
Scald milk; add bread cubes and butter. Beat eggs and add sugar and salt. Add milk mixture and vanilla to egg mixture. Pour into baking dish; sprinkle with cinnamon. Place in pan of hot water and bake at 350° for 1 hour.
Sift flour, sugar and salt into a 9-inch pie pan. Add milk to oil; whip with fork (in a cup). Pour into flour mixture; blend with a fork. Press evenly with fingers to line bottom of pan. Prick with fork. Bake at 425° for 12 to 15 minutes.
Crush saltine crackers. Dip chicken in mayonnaise, then in cracker crumbs. Bake at 350° for 1 hour. You can add salt, pepper or garlic powder. Also good on pork chops.
Mix instant pudding with 3 cups cold milk according to directions on the package. Add condensed milk and mix. Stir in Cool Whip and layer wafers and bananas. Can top with Cool Whip, too.
Put sugar, water and lemon juice in a small pan and boil until mixture caramelizes and turns light gold color. Pour in dish with straight sides and flat bottom. Rotate until it coats pan. Use 2-quart pan.
Wash green peppers and cut off the tops. Clean out insides with a teaspoon, then re-wash peppers. In frying pan, brown ground beef. Add onion. Season to personal preference and simmer for 5 minutes.
Cook carrots (sliced) for 10 minutes. Drain. Melt butter; stir in brown sugar until dissolved. Add carrots. Cook over low-medium heat for 10 minutes, stirring often. Sprinkle with parsley. Serves 6 people.
Mix first five ingredients. Add rest and refrigerate overnight.	Serve over lettuce. Also good made with shrimp.
In a bowl, sift together flour, baking powder, soda and salt. Set aside. Rinse raisins with boiling water and set aside. In a bowl, gradually beat sugar and butter. Beat in eggs, one at a time. Add drained raisins and nuts. Sift in about half of the flour mixture. Stir, do not beat, until well moistened and fairly smooth. Add undrained pineapple. Stir in rest of flour quickly. Pour into greased and floured loaf pan. Sprinkle with a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon. Bake in a preheated 350° oven for 60 to 70 minutes. Makes a medium size loaf.
Combine in large bowl first four ingredients. Bring the next six ingredients to a boil. Pour over cabbage mixture. Seal. Do not stir for four hours. Keeps a long time in refrigerator.