HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange chicken in baking dish, depending upon how much you wish to bake. Salt and pepper. Place sliced cheese on each piece of chicken. Stir soup and add a very small amount of water. Spoon evenly over chicken. Sprinkle with crumbs and drizzle with melted oleo. Bake, uncovered, for 1 hour at 350°. Another quick, easy recipe for working gals!
Beat egg whites until stiff. Fold in cheese, flour and pepper. Shape mixture into small balls. Crumble cheese crackers until fine; roll the balls in the crumbs and deep fry until golden.
Bake cake as directed. Let cool. Cut cake into regular serving pieces. Puncture a hole in each square. Fill the holes with chocolate syrup.
Saute shrimp in medium-high skillet with oil until pink and half done, about 2 minutes. Add garlic, pepper flakes, parsley and salt. Toss. Add broccoli; toss to coat. Add liquids and toss again. Add pasta and toss well. Salt and pepper and toss with Parmesan cheese. Serve at once. Serves 4.
Sift together flour, soda and salt into mixing bowl. Add sugar, Crisco and egg. Mix milk and vanilla; add to flour mixture. Mix well. Add nuts, coconut and cherries, then drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 to 15 minutes.
Mix all ingredients, except vanilla. Bake at 325°. Stir once in a while. Add the vanilla when you take from oven. Bake for 1 1/2 hours, or until thick.
Cream shortening and sugar thoroughly. Add eggs; beat well. Sift dry ingredients together. Add nuts and dates. Combine with first mixture. Divide into two parts; shape into rolls. Wrap in waxed paper. Chill in refrigerator until firm. Slice and bake at 350° until brown.
Mix first 2 ingredients together and press into (9 x 13-inch) pan. Beat with mixer the next 4 ingredients to form thick custard. Blend into custard Dream Whip, nuts and pineapple. Cut bananas lengthwise. Then in layers alternate custard mix and banana slices onto graham crust. Top with crushed nuts and maraschino cherries. Chill 8 hours.
Mix all ingredients except broccoli. Cook as directed. Put in baking dish. Pour mixture over. Bake at 350° until light brown.
Mix all ingredients a little at a time, except powdered sugar. Stir and mix until all are mixed well. Shape into small balls and roll in powdered sugar. No cooking. They are ready to eat. Will keep in fridge for sometime.
Toss fish together and chill. Add celery, olives and rice. Mix salad dressing and lemon juice. Toss everything together.
Slice tomatoes 1/8 inch thick. On a large plate, lay slices to cover the total plate. Take pure olive oil and splash all tomatoes. Take lemon juice or white vinegar and splash slices lightly. Sprinkle coarse black pepper, garlic salt, oregano and sweet basil; let stand 5 to 10 minutes. Ready to serve.
Dissolve yeast in water. Mix in other ingredients. Store in refrigerator for 2 to 3 days. Bake for 20 minutes at 425° in muffin pans (greased).
Cream butter and sugar, add egg, buttermilk and flour, then vanilla. Place in refrigerator for a few hours. Then roll and cut out cookies. Place on greased cookie sheet and bake at 375° for 10 - 15 minutes or until tops are beginning to brown.
Mix ingredients well. Age 2 weeks. Place 1 package cream cheese on plate. Pour Jezebel Sauce over cream cheese. Serve with crackers.
Put sugar and milk in saucepan. Cook until the soft ball stage (234°). Add Marshmallow Creme, peanut butter and vanilla. Mix well and pour into a 9 x 9-inch buttered pan. Cool and cut into squares.
Mix well. Cook in a greased cake pan at 375° for about 1 hour or until brown.
Cut beef and pork into small cubes. Salt and pepper. Brown in	small amount of fat. Add chopped onions and celery. Then add gravy, molasses and chop suey sauce. Cook until meat is tender. Thicken with flour. Add bean sprouts. Serve over steamed rice.
Drain squash and mix with mixer the soup, sour cream, onion, squash, salt and pepper; set aside. Mix Stove Top with a little butter and put 1/2 in the bottom of a casserole dish; pour the mixture in and add the other 1/2 of Stove Top. Bake 30 minutes at 300°.
Peel and trim eyes from pineapple; remove core. Cut pineapple into 1-inch pieces. Thread cheese cubes, pineapple and strawberries on 40 (6-inch) bamboo skewers.
Fry and drain hamburger. Add taco seasoning, black olives and 1/4 to 1/2 cup water. Lay crescent rolls or pizza crust in bottom of 9-inch glass pan and spread half of finely crushed Doritos chips on it. Pour hamburger mix over, then layer on sour cream, grated cheese and remainder of Doritos chips. Bake at 350° for 25 minutes.
Melt butter and peanut butter in a bowl. In a separate bowl mix all other ingredients. Add melted butter and mix well with hands. Form balls.
Preheat oven to 350° to 375°. Cook lasagna as directed on package. Brown ground meat and drain. Add spaghetti sauce to meat and simmer. In a Pyrex (13 x 9 x 2-inch) pan, layer sauce, lasagna and cheese until full (approximately 3 layers). Top with cheese and bake for approximately 30 to 45 minutes or until center is hot.
Beat eggs with fork and then pour in Pet milk. Stir well. Then melt margarine, add cocoa, mix together well, then add sugar, vanilla and nuts. Bake at 325° for 40 to 45 minutes. Makes 2 pies. If you don't want thick pies, it will make 3.
Melt together olive oil and butter until warm, not hot. Saute garlic for 5 minutes. Add salt, pepper, oregano and parsley. Simmer 5 minutes. Toss with cooked spaghetti.
Grease bread loaves and let rise. Cut in half and spread flat with hands. Fill with what you desire. Fold all four sides together and place on cookie sheet. Bake at 375° for 30 to 40 minutes or until brown.
Mix the oil, sugar, eggs and pulp. Sift the flour, baking powder, nutmeg, baking soda, salt and cinnamon. Add the pecans. Mix all together. Bake at 350° for 75 minutes in a tube pan. Test with a toothpick.
Melt butter in a 1 x 13-inch pan. Sprinkle graham cracker crumbs over butter. Sprinkle other ingredients in layers, then pour sweetened condensed milk over the top. Bake at 325° for 25 to 30 minutes. Cool, then cut into squares.
Cream the shortening, sugars and vanilla until light and fluffy. Add eggs one at a time; beat well. Combine flour, soda and salt and add to creamed mixture. Stir in chocolate chips. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes.
Mix together; add enough white flour to mix well. Pour into muffin tins (greased). Bake at 400° until raised and golden.
Brown meat and onions in a large pot. Stir in tomatoes, tomato sauce, liquid from kidney beans and seasonings. Simmer, uncovered, 45 minutes, stirring occasionally. Stir in beans and simmer 15 minutes or desired consistency.
Dredge chicken pieces in Ranch dressing in a Ziploc bag. Bake at 325° for 45 minutes or until brown and crispy.
Place in roasting pan. Pour water over chicken (about 1/4 inch) to keep moist. Put foil over pan. Bake at 400° for 20 minutes or until hot. Boil noodles, strain. Add margarine (fat-free) and Parmesan cheese; mix together.
Heat oven to 400°. In ungreased 1 1/2-quart casserole, mix pie filing and almond extract. Place in oven 15 minutes or until hot and bubbly. Mix baking mix, sugar, milk and butter with fork to soft dough; beat vigorously 20 strokes. Stir in almonds.
Fill each wiener with cheese strip. Separate crescent dough into 8 triangles. Place wiener on wide end of triangle; roll up. Place on greased cookie sheet, cheese side up. Bake at 375° for 15 minutes, or until rolls are golden brown.
Mix strawberries and sugar well. Boil water and Sure-Jell for 1 minute; mix with berries and stir for 2 minutes. Let stand for 24 hours. Stir again before putting in jars. Store in freezer.
Dissolve jello in boiled water. Mix sugar in water and stir. Add cold water and juices. Pour in a half gallon carton and freeze. When frozen, put in refrigerator about 1 hour before using. Put in punch bowl and add ginger ale; mix. Add frozen strawberries and mash in with a potato masher.
Cook cabbage in boiling water until almost tender. Drain. In separate pan, saute onions and peppers in butter until tender. Add to cabbage. Stir in cheese and add 1 1/2 cups crushed croutons. Transfer to greased 9 x 13 dish. Pour milk over top. Do not stir. Sprinkle with remaining croutons. Bake, uncovered, at 350° for 20 to 25 minutes. Serves 6 to 8.
Put melted oleo and graham crackers in 9 x 13-inch pan; press down. Layer chocolate chips, butterscotch chips, peanut butter chips, nuts and coconut. Pat down. Pour Eagle Brand milk over top. Bake at 350° for 20 minutes. Cut into squares.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, coconut and pecans. In separate bowl, combine eggs, oil, apple and vanilla; add to flour mixture. Stir until combined. Spoon into greased or lined muffin tin. Bake at 350° for 15 to 18 minutes. These freeze very well.
Bake pie shell. Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually. Cook over medium heat; stir constantly until thick and boiling. Boil and stir 1 minute. Stir 1/2 hot mixture into egg yolks; add to mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla. Pour into pie shell. Press plastic wrap onto filling. Refrigerate at least 2 hours, no longer than 48. Remove plastic; top with whip cream.
Combine first 4 ingredients in a large ziptop plastic bag. Add fillets; seal bag and shake to coat fillets with cheese mixture. Place on broiler pan coated with cooking spray; discard remaining cheese mixture. Broil 3 inches from heat (with electric oven door partially opened) 10 minutes or until fish flakes easily when tested with a fork. Contains 148 calories.
Dissolve yeast in warm water and set aside. In a saucepan combine milk, shortening and potatoes. Cook and stir over low heat, just until shortening melts.
Thaw strawberries. Mix together sour cream, pudding mix and milk. Cut cake in small pieces. (I slice and cut each piece in half.)
In large skillet, heat the 3 tablespoons of oil. Add the beef. While browning, add the nutmeg and chili powder. When meat is browned, add the onions, garlic, tomato paste, water and pepper. Simmer until meat is tender. A half hour before serving, heat the peanut butter and remaining oil in small saucepan. Stir over medium heat for 5 minutes. Add peanut butter mixture slowly to beef stew; simmer 20 minutes. Serve over rice.
Cook sausage until browned in a large Dutch oven. Drain all but 2 tablespoons drippings. Add green pepper, onion and garlic. Cook until tender. Add flour and blend. Stir in tomatoes, water and parsley. Bring to a boil. Add remaining ingredients except shrimp. Return to boil. Reduce heat and simmer, covered, 20 minutes. Add shrimp. Cover and cook 10 minutes. Serves 12.
Combine the butter and onion. Add the cream cheese, Velveeta cheese and milk; melt slowly. Add the cream of chicken soup. Use same water from broccoli; add 3/4 cup to soup. Heat slowly. Add salt and pepper to taste.
Peel avocados and remove seed. Set seed aside. Mash avocados and add lemon or lime juice. Stir in other ingredients. Place seed in center of dish to prevent browning.
Preheat oven to 425°. Lightly grease cookie sheet. Place water, butter, salt and pepper in a saucepan. Heat until butter is melted and mix is boiling rapidly. Add flour to butter; mix all at once. Continue cooking. Stir until mix forms a ball and leaves sides of pan clean. Remove from heat. Beat in eggs, one at a time. Mix well between each egg. Stir in all but 1 tablespoon gougere. Place rounded tablespoons of dough on sheet in ring shape about 8 to 9-inches round. Leave about 2 1/2 inches space in the middle. Sprinkle dough with rest of cheese. Bake 40 to 45 minutes or until brown.
Early in the day, combine all ingredients in a 2-quart casserole. Chill 2 to 8 hours. Just before serving, microwave at High 10 to 12 minutes; stir occasionally. Serve with party picks. Yields 12 Peglegs.
Combine chili sauce, grape jelly and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat and simmer 5 minutes. Make sure all jelly is combined with chili sauce. Cut 48 cubes about 3/4-inch each from the ham. Serve with toothpicks for dipping ham in sauce. Makes 48 appetizers.
Dip asparagus into large pot of salted boiling water for 2 to 3 minutes. Drain. Then put asparagus into basin of icy water. When cool, pat dry. Toast sesame seed until slightly brown.
Combine eggs, sugar, salt, flour and vanilla. Melt oleo and cocoa and add to egg-flour mixture. Add pecan pieces. Pour into greased 8 x 14-inch pan and bake at 350° for 40 minutes. When done, remove from oven. Place marshmallow halves on top of cooked cake. Ice.
Combine cornmeal, sugar, flour and onion in a bowl. Add egg and milk. Stir until thick. Drop by heaping teaspoonful into hot deep fryer (375°), frying only a few at a time. Fry until a golden brown. Drain on paper towel. Makes about 2 dozen. Great with fish.
Prepare macaroni and cheese dinner; add ham, sour cream, onion, mustard and caraway seed. Mix lightly. Spoon into 10 x 6-inch baking dish. Top with crumbs and drizzle with margarine. Bake at 350° for 20 minutes. Yield: 4 to 6 servings.
Preheat oven to 350°. Place meat in large bowl. Add salt and pepper for taste, catsup, eggs and onion. Mix well. Add crackers and shape in large baking pan. Bake about 30 to 35 minutes. Drain off excess grease. Pour remaining ingredients over meat loaf. Return to oven until done about 15 to 20 minutes.
Mix jello and pineapple. Stir in cottage cheese. Fold in Cool Whip. Refrigerate.
Mix first 5 ingredients; then mix separate the last 3 ingredients. Cut toffee candy into small pieces or run through blender. Mix lightly the two groups of ingredients. With hand form dough into small balls or patties. Bake 10 to 12 minutes at 350°.
Mix Jell-O and water until dissolved. Add rest and mix well. Pour into a bowl or mold.
Bring to a boil. While hot, add 3 tablespoons margarine. Cool and pour over shredded cabbage. Serve cold.
Put rice in bottom of a 9 x 13-inch pan. Arrange chicken pieces over rice. Boil together Lipton onion soup, cream of chicken soup and water. Pour mixture over chicken and rice. Bake at 350° for 1 1/2 hours.
Saute the pepper, onion and chicken in the olive oil over medium heat for 5 minutes or until the chicken is just done. Add the fajita seasoning and lime juice and heat through for 3 minutes.
Combine Miracle Whip, sugar and vanilla. Set aside. Combine dry ingredients and alternately add water and dry ingredients to Miracle Whip mixture, stirring well after each addition. Pour in lightly greased and floured pans (two 8-inch or 9-inch). Bake at 350° for 30 to 35 minutes. Use toothpick test to determine if done. Allow to cool and remove and frost with creamy cocoa frosting.
Cut angel food cake into 2-inch cubes; set aside. Drain pineapple and save juice. Mix pudding, 1/2 cup pineapple juice and milk. Beat 2 minutes, until thickened; add pineapple. Stir in sour cream until well blended. Place 1/3 cake in bowl; drizzle 2 to 3 tablespoons pineapple juice over cake. Spoon 1/3 cup pudding mixture over cake. Repeat, ending with pudding mixture. Cover with plastic wrap and chill for 3 hours. Top with Cool Whip when served.
Mix together and press in pan. Refrigerate and cut. (I've added 3 heaping tablespoonfuls of peanut butter and it works fine for variety.)
Combine all ingredients in a large mixer bowl. Mix at low speed until dough forms and becomes lighter in color. Shape into balls, using a rounded teaspoonful for each. Place on an ungreased cookie sheet. Bake at 325° for 15 to 18 minutes. Do not brown. Roll warm cookies in confectioners sugar.
Mix sugar, cornstarch and salt in top of double boiler. Add milk; when slightly thickened, add a little to beaten egg yolks. Return egg yolks back to the mixture and cook until it's the right thickness. Remove from heat and add vanilla, butter and coconut. Let cool and put in precooked pie crust. Add meringue; top with coconut and brown in oven.
Cook spinach and drain. Saute mushrooms in butter. Combine sour cream, mayo and cheese. Stir in spinach and mushrooms. Season with salt and pepper. Pour in a 9 x 13-inch greased dish. Slice tomatoes 1/2 inch and place on top. Saute bread crumbs in butter and put on top of tomatoes. Bake at 325° for 20 minutes. Serves 10 to 12.
Stir in package of spinach and chestnuts to first 4 ingredients. Chill. Makes 3 cups.
Slice eggplant crosswise, 1/2-inch thick. To remove bitter taste, salt both sides of slices and place in a colander. Top with a heavy object to drain. Pat dry with paper towels. Place slices on foil lined baking sheet. Brush both sides with oil and brown under broiler. Line bottom of baking pan with eggplant slices.
Mix Jell-O with boiling water. Add cranberry sauce, drained pineapple (save juice) and pecans. Mix well and pour 1/2 into 9 x 13 x 2-inch dish. Chill until firm. Cream cheese 1/4 to 1/3 cup pineapple juice and mayonnaise together and pour over mixture. Cover with remaining Jell-O mixture and chill. May use 1/2 of 8 ounce tub of Cool Whip with cream cheese, pineapple juice and mayonnaise.
Cook chicken until tender. Cool and debone. Keep the broth to use later. In a saucepan, prepare stuffing and use broth instead of water. Warm the cream of chicken soup with 1/2 cup of the broth. Mix until creamy. Heat the mixed vegetables and set aside. Spray a 9 x 13-inch pan with Pam and alternate layers of chicken, vegetables, stuffing and soup. When finished, cover with foil and bake in a 375° oven and cook until bubbly. Remove foil; sprinkle on parsley or cheese and broil until brown. Let set 1/2 hour before serving.
Dissolve the yeast in the warm water. Mix the next 5 ingredients together. Add yeast mixture to the second mixture. Add approximately 3 cups of bread flour, a little at a time, until mixture is "workable." Knead until well mixed. Place in well-greased bowl and flip dough to grease the top. Cover with a cloth; let double in size. Punch down; roll out dough and shape into rolls. Butter tops; cover and let double. (You can prepare these ahead of time and refrigerate dough before the second rising.) Bake at 450° for about 6 minutes. Yields 36.
Warm beans and pour off liquid. In separate pan, mix next 6 ingredients. Cook slightly. Pour over beans in buttered casserole. Mix melted butter and corn flakes. Sprinkle over beans. Top with cheese. Bake 20 minutes at 400°.
Mix together in large bowl the frozen hash browns, with all ingredients except corn flake crumbs which go on top. Bake in large Pyrex casserole dish at 350° for 1 hour.
Scald milk. Mix sugar, flour and salt and add to well beaten eggs. Pour into scalded milk and add chocolate and vanilla; cook until thick. Pour into baked pie shell and serve with whipped cream.
Melt 3 tablespoons butter in saucepan over medium heat. Blend in flour and tarragon and cook 1 minute without browning. Gradually stir in broth and milk until thickened and smooth. Fold in chicken and add salt and pepper; set aside. Spread rice in greased 6-cup shallow baking dish; sprinkle with peas and pour on creamed chicken. Dot with remaining 1 tablespoon butter, then sprinkle with Parmesan and bread crumbs. Bake in preheated 400° oven until bubbly, about 20 minutes. Makes 4 servings.
Empty 1 can apple into a shallow 1 1/2-quart baking dish. Combine 1/4 cup sugar and cinnamon. Sprinkle half this mixture over apples. Add other can of apples and sprinkle rest of the mixture over them. Combine flour and 1/2 cup of sugar. Cut in butter until mixture resembles coarse cornmeal. Spread over top of apples. Bake in preheated 425° oven for 15 minutes or until top is browned. Serve warm or cold.
Mix all together. Garnish with bread crumbs or crushed crackers. Bake at 300° for 45 to 55 minutes.
Prepare whipped cream or Dream Whip. Dissolve jello in boiling water. Add orange sherbet and other ingredients. Fold in whipped cream. Chill. Serves 12.
Broil or brown spareribs. Combine catsup, brown sugar, paprika, vinegar, salt, Worcestershire sauce, water and onion flakes (or diced onions) to make a sauce. Place spareribs in baking dish. Cover with sauce. Bake covered for 2 to 3 hours at 350°. Baste often.
Preheat oven to 350°. Grease tube pan. Heat milk, shortening and 1/4 cup of water until very warm. Blend 1 1/3 cups flour with sugar, salt and yeast in large mixing bowl. Blend warm liquids into the flour mixture. Beat with mixer on medium about 2 minutes. Gradually add about 2/3 cup of flour and eggs. Beat at high speed about 2 minutes. Add remaining flour (2 cups). Batter will be thick, but not stiff. Cover and let dough rise in a warm draft-free place until doubled in size, approximately 1 hour and 15 minutes. Beat dough down with spatula.
When boiling eggs, if a teaspoon of vinegar is added, the eggs are easier to peel and less likely to crack. Cut eggs lengthwise in half. Slip out egg yolks and mash with fork. Mix in all other ingredients, then fill egg whites with egg yolk mixture. Cover and refrigerate until served. Makes 24.
Cut broccoli in small florets. Chop onion and mix raisins in a bowl. Brown bacon and let cool. Crunch up and add to mixture. Mix the mayonnaise, sugar and vinegar together. Pour over broccoli, onion, raisins and bacon. Place in the refrigerator a few hours before serving.
In large bowl, mix together. Bake in 2 greased loaf pans at 325° for 1 hour.
Line bottom of 9 x 13-inch cake pan with graham crackers; this is the first layer of the cake.
Cook butter, sugar and dates in heavy pan for 6 minutes on slow heat. Stir constantly. Cool a few minutes. Add pecans and Rice Krispies. Form mixture into small balls and roll in coconut.
Place ketchup and both types of mustards (yellow and Dijon) in a medium saucepan. Add salt, black pepper and sugar; mix well. Add liquid smoke and stir again. Blend the horseradish and the jalapeno peppers in a blender with the vinegar. Blend for 1 minute until all ingredients are liquefied, then add to sauce. Squeeze the lemon juice directly into the pan, then add whole lemon to mixture. Blend well with other ingredients.
Melt margarine in large skillet; add angel hair that is broken into 1 1/2-inch pieces. Cook until golden brown; stirring constantly. Remove from heat. Stir in remaining ingredients. Pour into lightly greased 8-inch square baking dish. Bake, uncovered, at 350° for 40 to 50 minutes, stirring once. Yields 6 servings.
Cook chicken until done. Remove from pot and cook noodles in broth until tender. Cut chicken in small pieces and mix noodles, chicken soup and sour cream. Salt and pepper to taste. Pour into large casserole dish. Mix melted margarine and bread crumbs and sprinkle on top. Bake at 350° until brown.
Brown ground beef and onion; drain. Combine tomato sauce, catsup and Worcestershire sauce then mix with beef and onion. Place pinto beans in ungreased casserole dish. Pour beef mixture over beans. Prepare corn muffin mix as directed. Spread over beef mixture. Bake as directed on corn muffin mix box.
Remove any unpopped kernels of corn from popcorn. Add peanuts; set aside.
Combine fruit, miniature marshmallows and sour cream. Mix together lightly and chill in refrigerator.
Mix orange jello with 3/4 cup boiling water and 3/4 cup cold water. Let stand. Make 1 box orange supreme cake mix and pour cooled jello over it.
Mix all ingredients except chocolate chips until well beaten, about 2 minutes. Stir in chocolate chips. Pour into greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes. Yield: 14 to 16 servings.
Measure 1 1/2 cups of flour first. Mix all dry ingredients and set aside remaining flour. Add wet ingredients to dry ingredients, then slowly add more flour to the dough mix. Turn out onto well-floured surface and roll and cut doughnuts. Fry 2 to 3 minutes. Drain on paper towels. Serve sugared or plain. Yields 2 dozen.
Heat oven to 450°. In large bowl, combine flour, baking powder, baking soda and salt (if desired). Using a fork, mix well. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Add buttermilk. Using fork mix just until mixture forms soft dough and leaves sides of bowl (it may be a bit sticky).
Beat egg and add sugar. After sugar dissolves, fold in drained cherries. Sift dry ingredients together and fold into cherry mixture. Add butter and extract.