HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin and debone cooked chicken breasts. Place broccoli in buttered casserole dish and top with chicken meat. Combine undiluted chicken soup with mayonnaise, milk, cheese, lemon juice and curry powder. Pour over chicken and broccoli mixture. Sprinkle with bread crumbs. Bake at 350° for 25 to 30 minutes.
Preheat oven to 325°. Grease a 10-inch tube pan. Beat butter in a large bowl until creamy; gradually add sugar, beating until light and fluffy. Beat in vanilla and orange peel. Add eggs, one at a time, beating 1 minute after each addition. Combine flour, salt and baking soda in small bowl. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Pour into prepared pan. Bake 1 hour and 15 minutes or until wooden pick inserted into center comes out clean. Spoon Citrus Topping over hot cake. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack.
Mix pumpkin, brown sugar, pumpkin pie spice and salt. Stir in softened ice cream. Pour mixture into graham cracker pie crust. Cover and put into freezer. Top with whipped cream and pecans, if desired.
Wash cauliflower and broccoli. Cut off flowerets and place in a large bowl. (Save stem pieces for soup.) Fry bacon until crisp. Drain off fat! Crumble with your hands into vegetables. Add raisins. Mix remaining ingredients together and pour over salad. Chill. Stir before serving.
Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter. Beat well. Pour into a greased 9 x 13 pan. Bake at 350° for 25 to 30 minutes or until toothpick comes out clean. Cool completely.
Preheat oven to 450°. In large plastic bag, add all ingredients. Close bag and shake until all are coated. Empty in baking pan. Bake, stirring occasionally, 40 minutes or until brown. Garnish if desired with parsley. Makes 8 servings.
Mix corn meal, milk, eggs, corn, cheese, oil, chopped onion and chopped peppers in a large mixing bowl. Mix well. Put a small amount of oil in a large skillet and then pour mixture into the skillet and cook in oven on 375° for 25 to 30 minutes.
In a blender, at low speed, combine whiskey, sweetened condensed milk, eggs, vanilla, coconut and chocolate extracts, and powdered instant Espresso or coffee, until thoroughly mixed. Transfer to a bottle with a tight cover. Refrigerate overnight, or longer. Shake well before using. Serve cold. Yields about 3 c.
Sift together dry ingredients; mash banana in large bowl. Add remaining ingredients and stir together with a fork. Bake in 350° oven for 1 hour or less.
Cream butter and sugar. Add eggs one at a time. Add flour and whipping cream alternately. Stir in vanilla. Bake in greased and floured tube pan at 300° for 1 1/2 hours. Cool completely.
Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary. Place in a buttered bowl and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.
Beat egg white. Add brown sugar, vanilla, salt and pecans. Drop by spoonfuls on greased cookie sheet. Bake for 30 minutes in oven at 250°.
Cook pinto beans slow, keeping whole. Do not stir too much. Set aside. Cook hamburger. Set aside. Cook onions. Combine tomato sauce, soup mix, chili powder, Texas Pete, salt, sugar, pepper and hamburger. Cook on low heat. Pour off bean water all but 1 cup and save to use if the mixture is too dry. Pour all of the other ingredients into the bean pot and stir easy. Cook on low for 1/2 hour. This makes enough for at least 8 people. My husband says it's the best he ever ate.
Preheat oven to 350°. Spray a Bundt cake pan with Pam cooking spray. Mix all above ingredients and pour into pan. Bake for 40 to 45 minutes. When toothpick inserted in middle of cake comes out clean, cake is done. Let cool for 2 minutes. Dump cake on a cake platter and slowly pour topping all over cake, letting topping soak in. Let cool, then serve.
Combine sugar and syrup and bring to a boil. Remove from heat; add vanilla and peanut butter and stir until melted. Stir in cereal and spread in greased 9 x 13-inch pan. Melt chips together in double boiler or microwave and spread over base.
Pierce potatoes with a fork. Microwave on high for 15 minutes, turning every 5 minutes. Cool. Cut each in half, then cut in half again. Scoop out insides of potatoes, leaving 1/4 inch shell. Preheat oven to 500 degrees. Place potato skins, skin side down, on a foil lined broiler pan. Brush potatoes inside and out with melted butter. Bake potatoes until crisp and brown, about 12 minutes. Preheat broiler. Mix tomatoes with green chiles and onions. Set aside. Sprinkle potatoes with cheeses. Broil until cheese is bubbly. Divide salsa among potatoes.
Melt butter in nonstick pan. Add flour. Stir and cook until paste forms. Add cocoa and sugar. Mix well. Let mixture bubble, then stir in milk. Add vanilla. Stir and cook until desired thickness is reached.
Cut off raw corn. Put corn, water, sugar and salt in large pot and cook for 5 minutes. Then put in large bowl to cool and then put in freezer bags. Place in your freezer.
In a large bowl, combine flour and sugar. In a saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well with wooden spoon or high speed on mixer. Pour into a well buttered 17 x 11-inch jelly roll pan. Bake at 400° for 20 minutes. Cover with warm frosting.
Let grated cheese get to room temperature. Add sausage and mix together. When soft, work into Bisquick. Add a dash of garlic salt and a little red pepper for a spicier flavor, if desired. Roll mixture into balls and place in baking pan. Bake for 15 to 20 minutes in 350° oven that has been preheated. May be made ahead and frozen. Reheat long enough to heat through just before serving. Makes about 100 teaspoon size balls.
Tear bread into 1-inch pieces, enough to fill a square baking pan. Mix ingredients and pour on bread. Poke until all bread is soggy. Bake at 350° until brown, approximately 25 minutes.
Heat oven to 350°. Grease and flour loaf pan. Measure all ingredients into large mixer bowl. Beat on medium speed for 30 seconds. Pour into pan. Bake for 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Cool before slicing.
Beat egg whites until stiff. Stir in margarine and sugar. Stir until well coated. Bake 20 to 25 minutes in a 400° oven. Stir every 8 minutes.
Pour 3 tablespoons oil in skillet and spread to cover completely. Mix remaining ingredients; pour into skillet. Bake 20 to 25 minutes at 400°. Serves 8.
Brown meat, green pepper and onion together. Season. Add corn and jalapeno peppers to meat mixture.
Mix all ingredients in a 2 1/2-quart casserole that has a tight lid. Put lid on and cook in a 275° oven for 5 hours. Serves 6.
Preheat oven to 350°. Mix sugar, syrup, flavor and melted butter in a large bowl. Add eggs; mix until all ingredients are well blended. Stir in pecan halves. Pour mixture into unbaked pie shells. Bake for 45 minutes or until the top of a knife inserted in the center of the pie is removed clean.
Saute onions and pepper in butter until tender. Stir in gravy, soup and seasonings; add turkey and simmer 10 minutes. Serve on toast, boiled rice or noodles. Serves 4 to 5.
Saute onion and celery in butter for 5 minutes in microwave. Add pot roast. Cover with mushroom soup and water. Microwave 10 minutes, covered. Add chow mein noodles. Cook uncovered for 2 minutes.
Melt margarine in a large, deep heavy skillet. Layer the next 6 ingredients. Cover and cook over low heat for about 30 minutes. Pour beaten eggs over all. Cover and cook 15 minutes more. Top with shredded cheese and cover for 5 minutes or until cheese melts.
Combine all ingredients together in a bowl, mix well. Shape into a loaf. Bake at 350° for 1 hour.
Brown sausage and drain grease well. Mix with other ingredients in crock pot until cheese is melted. Serve with frito scoops.
Mix all ingredients well. Roll into about 1-inch balls. Place on cookie sheet, not touching. Bake at 375° for 20 minutes or until lightly brown.
Use a fork to mix flour and melted margarine until crumbly. Add nuts and press in bottom of ungreased 9 x 13-inch pan. Bake at 325° to 350° until brown. Let cool. Mix cream cheese (softened at room temperature) and sugar until smooth. Add 1/2 container Cool Whip; mix together and pour over crust after it's cool. Whip pudding and milk until smooth; spread over cream cheese layer. Spread remaining Cool Whip over third layer and sprinkle with nuts or slivers of chocolate, if desired. Chill 2 hours before serving.
Mix together cake mix, oil and 1 egg until crumbly. Reserve 1 cup for topping. Press the rest into a greased 13 x 9-inch pan. Bake at 350° for 12 minutes. In a separate bowl, beat softened cream cheese, 1/3 cup sugar, lemon juice and 1 egg. When crumb mixture is done, spread cream cheese mixture over the top. Mix 1/3 cup of sugar with reserved crumb mixture. Sprinkle on top of cream cheese and bake 12 minutes more. Let cool, then chill before cutting.
Combine sugar, salt and flour. In another bowl, beat egg yolks with fork; add milk and vanilla. Mix dry ingredients into milk mixture and cook over medium heat until it boils. Let boil 1 minute, stirring constantly. In a 1 1/2-quart casserole, pour 1/3 pudding mixture and make a layer. Add 1/3 bananas and 1/3 wafers. Repeat 2 more layers. Spread with meringue over top and bake at 325° for about 10 minutes or until brown.
Boil potatoes in jackets; cool and cube. Mix remaining ingredients with mixer and pour over potatoes. Bake at 350° for 30 minutes. Take out and crumble crackers on top. Bake another 5 minutes.
Bake yellow cake according to box directions. Let cool. Spread pudding mix (after preparing pudding according to box directions) on cake. Spread pineapple over the pudding. Slice bananas over pineapple. Spread Cool Whip and sprinkle coconut on top. Let stand for 2 hours before serving.
Combine ingredients. Place in a buttered 2-quart casserole dish. Top with bread crumbs. Bake at 325° for 30 minutes or until firm.
Separate frozen dough pieces and place in well buttered Bundt pan. Combine dry ingredients, pudding mix, sugar and pecans. Pour melted butter over dough. Sprinkle with dry mixture. Leave cake pan out overnight covered with a towel. Dough rises by morning.
Gently fry onion and cabbage in butter until soft. Add milk to well mashed (no milk was added at the point of the mashing) potatoes. Heat and beat until mixture is fluffy. Can also be baked in a shallow pan to crisp top of potatoes.
Sift together in large bowl the first five ingredients. Add next three ingredients and mix well. Stir in carrots, pineapple and nuts. Turn into a well-greased Bundt pan. Bake at 350° for 50 to 60 minutes. Cool 10 minutes in pan, turn onto rack to cool completely.
Cook onion in butter until soft. Blend in flour and salt. Add sour cream and stir lightly, but thoroughly until smooth. Let boil slightly and add drained corn. Heat through. Tastes great!
Mix ground beef, cracker crumbs, onion, egg, milk and salt. Shape into balls. Brown meatballs in greased skillet. Remove, drain and keep warm.
Place neck bones in pot with enough water to cover. Parboil, peel and grate beets into strips. Add some salt to taste and cook 1 1/2 hours. Add vinegar to sour cream and mix. Add a few tablespoons to pot and keep stirring, then add hot liquid to mixture until thinned, then add to pot. Cube 5 pounds potatoes. Add and cook until done.
Cook and stir onion and green pepper in margarine until onion is tender. Add clams, cheese, catsup and Worcestershire sauce. Cook, stirring constantly, until cheese is melted.
Mix honey and mustard. Baste chicken with sauce. Bake in preheated oven at 375° for 45 to 60 minutes. Turn when top surface begins to brown; baste. Turn over at least once more and baste.
Brush mushrooms with oil, salt and pepper. Broil them upside down for 3 minutes. Preheat oven to 375°. Sprinkle with tablespoon of scallions and chopped salmon on each mushroom. Cook spinach according to package directions; drain well. Blot out most of water and chop it coarsely. Put 1 cup of spinach with cream cheese into microwave, just to melt cheese. Mix it well with fork. Add salt and pepper. Layer spinach over the salmon and bake stuffed mushrooms for 20 minutes.
Process bananas with 1 can of orange juice in blender (or mash thoroughly). Mix with remaining ingredients in plastic or glass container. Freeze 24 hours. Before serving, break up so that mix will be "slushy." Add Sprite just before serving. Serves 60.
Mix everything except shrimp with blender; spoon in the shrimp. Sprinkle with grated Cheddar cheese on top and put in a quiche dish. Bake at 325° for 20 to 30 minutes.
Combine milk, butter, sugar and salt. Stir until butter melts. Let cool to 105° to 115°. Dissolve yeast in water in a large mixing bowl. Let stand 5 minutes or until bubbly. Add milk mixture and egg, stirring until well combined. Stir in 3 cups flour. Add enough of remaining flour to make stiff dough.
Melt butter and mix with cocoa. Cool mixture. Beat eggs until light. Add sugar and salt. Add vanilla. Beat until light. Stir in chocolate, then flour. Beat batter until smooth. Bake in 9 x 13-inch pan at 325° for 30 minutes.
Melt margarine in saucepan over low heat. Blend in flour and seasoning. Add milk. Cook, stirring constantly, until thickened. Add cheese, stirring until melted. Makes 1 1/3 cups.
Boil, debone and cut the fryer into bite-size pieces. In a bowl mix the next 5 ingredients well. Add chicken and stir well. Pour into a casserole dish. Bake 20 minutes at 350°. Crush 1 stack of Ritz crackers and put on top of casserole. Bake 10 minutes longer or until brown. Freezes well!
Press crescent rolls into jelly roll pan. Bake at 375° for 10 minutes. Beat cream cheese, mayonnaise and dill. Spread on baked crust. Sprinkle with chopped vegetables and press down a bit. Cover with Saran Wrap. Refrigerate. Cut into squares. Serve and enjoy! (Best when made one day ahead.)
In each quart jar place 5 whole cloves. Bring mixture to boil. Pour over prepared peppers in jar. Process at 10 pounds pressure for 25 minutes.
Knead together the first 8 ingredients, adding enough honey to make a kneading consistency. Pack into an oiled glass pie dish and press chopped nuts over the top. Chill and cut into squares.
Boil Veg-All and liquid for 5 minutes; drain. Add 1/2 stick margarine and Cheez Whiz. Mix well. Put in Pyrex dish. Melt 1 stick margarine; add crushed Ritz crackers. Stir well. Spread on top of Veg-All. Bake at 325° for 25 minutes.
Mix Jell-O and water. Add remaining ingredients one at a time until well mixed. Pour into 3 (9-inch) cake pans and bake for 20 to 25 minutes at 375°.
It is better to precook the bell pepper and onion to keep cheese from burning. Boil chicken until chicken is done. Take chicken out and put aside to cool. Boil spaghetti noodles in chicken broth until done. Drain noodles and place them in bottom of casserole dish. Place cut up chicken, onions and bell pepper on top of noodles. Place slices of Velveeta cheese over all. Cook slowly (covered with foil). Casserole is done when onions and bell pepper are cooked and cheese is melted.
Melt oleo in electric skillet. Place chicken in skillet and pour Pepsi and ketchup over chicken. Cook at 205° for 2 hours.
Cook the lasagna noodles and drain well. Brown ground chuck and add salt and pepper and Italian spices to taste. When meat is browned, add spaghetti sauce and heat thoroughly. In 9 x 13-inch pan, begin layering. Start with noodles, then meat mixture and 1/2 of Mozzarella cheese. Begin another layer of noodles, meat mixture and whole container of Ricotta cheese. Begin last layer of noodles, meat mixture and top with remaining 3 cups of Mozzarella cheese. Bake at 350° for 45 to 60 minutes.
Melt butter. Mix with cake mix and 1 egg until doughy. Press into a greased 9 x 13-inch pan.
Melt butter in round 8-inch pan in oven while it is preheating. Combine other ingredients and beat well with a mixer. Pour into pan with melted butter. Bake at 425° for 15 to 18 minutes or until golden brown. Serve warm with syrup.
Whip cream until stiff and sweeten with powdered sugar. Line the sides of a 9-inch spring-form pan with ladyfingers split in half. Stand them up on end. Cover the bottom of the pan with ladyfingers, also.
Mix all ingredients with hands; form into 1 inch balls. Roll in chocolate sprinkles and refrigerate.
Remove stems from mushrooms; set mushrooms aside. Chop and saute stems with minced green onion and minced green pepper. Cook bacon; lay on Scott towel. Drain, then crumble. Mix mushroom stems, green onions, green pepper and the crumbled bacon together, then add the cream cheese. Stuff mushrooms with the above mixture.
Mix all ingredients except for crumbs and butter. Pour into well buttered dish. Sprinkle top with crumbs. Dot with butter. Bake at 350° for 30 to 40 minutes.
Sift flour, baking powder, soda and salt together and set aside. Mix 2 tablespoons butter, brown sugar, walnuts and 1 teaspoon vanilla and set aside. Cream remaining stick of butter and white sugar until light and fluffy. Mix eggs, sour cream, bananas and 2 teaspoons vanilla. Blend into butter/sugar mixture. Blend in flour until just mixed. Pour batter into bottom of well-greased 9 x 5 x 3-inch loaf pan and top batter with nut mixture. Bake at 350° for 50 to 60 minutes or until done. (Bread is done if inserted toothpick comes out clean.) Cool 10 minutes before turning out of pan. Cool completely before cutting.
Mix and bake cake following directions on cake mix box. Cool the layers. Drain pineapple, saving the juice. Spoon a small amount of juice evenly on each layer before spreading on the frosting. Sprinkle the pineapple over the frosting. Continue the same procedure for each layer.
Drain fruit thoroughly. Do not use juice. Add marshmallows and coconut to fruit. Mix sour cream into mixture. Refrigerate for 10 to 12 hours before serving.
Place first 4 ingredients in saucepan. Cover and bring to a boil, uncover and boil 3 minutes. then add the next 3 ingredients. Stir until all is well mixed. Drop by tsp. onto wax paper. After they set place on a nilla wafer. Add a drop of yellow and a drop of red frosting (either buy colored frosting or mix food coloring with vanilla icing) for the ketchup and mustard. Place a nilla wafer on top.
Sift flour measure and return to sifter, add soda, salt and spices. Cream shortening and add sugar gradually, creaming it in as it is added. Add eggs one at a time beating each one in as it is added. Now stir in the molasses. Add dry ingredients gradually until batter is smooth. Cover dough with wax paper and chill, 1 hour. Grease cookie sheet. Preheat oven to 350°. Take a teaspoon of dough and roll into ball, size of walnut and roll in sugar. Put on cookie sheet and bake for 10 minutes.
Preheat the oven to 375°. In a small bowl, combine the all-purpose flour, whole wheat flour and baking soda; set aside. In the large bowl of an electric mixer, beat the margarine, granulated sugar and brown sugar at moderately low speed for 2 minutes or until smooth and creamy, then beat in the egg, egg white and vanilla extract. Using a wooden spoon, mix in the dry ingredients and grated chocolate. Drop the dough by rounded teaspoonfuls onto ungreased baking sheets, spacing the cookies about 2-inches apart. Bake for 8 to 10 minutes or until lightly browned around the edges. Remove immediately to wire racks to cool. Makes about 36 cookies. One cookie: 45 calories, 2 g fat (saturated fat 0 g) and 15 mg sodium.
Boil sugar, cocoa, milk and margarine for 2 to 2 1/2 minutes, stirring constantly. Quickly add the oats, salt and vanilla. Drop by spoon onto wax paper. Let cool completely.
Clean crabmeat. Mix all ingredients together. Form into cakes (the size you prefer). Cook until golden brown on outside.
Blend Cheddar cheese, cream cheese and deviled ham with a mixer on low speed. Refrigerate for a while so mixture can be handled. Turn out mixture onto a surface and shape into a ball. Roll ball into chopped nuts, coating the surface. Keep cheese ball chilled until 1/2 hour before serving. Serve with a variety of crackers.
Combine dressing mix with crackers. Stir in dill weed. Add oil. It will seem oily at first, but it will be fine.
Mix all together; pour into 9 x 13-inch pan (sprayed with Pam). Refrigerate overnight. Place into cold oven; bake at 300° for 45 minutes to 1 hour until set.
Cut top off bread and scoop out the inside of bread, break it in pieces. Mix sour cream, shrimp and dressing together; put in center of hollowed out bread and dip bread pieces in it.
Mix all ingredients except butter and crackers thoroughly and pour into baking dish. Melt one stick butter and mix with 1 sleeve of ritz crackers (crushed). Put on top of other ingredients. Bake at 350 degrees for 30 to 40 minutes.
Put cut-up chicken and onion into water and cook slowly until tender. Add salt. Remove chicken and cut meat into small pieces. Return to broth, together with corn, celery and carrots. Continue to simmer. Add eggs last 1/2 hour of cooking.
Preheat oven to 450°. In a medium bowl, combine first six ingredients. Using a fork, cut butter into mixture until mixture resembles coarse crumbs; stir in cheese and buttermilk.
Heat oven to 350°. Arrange potatoes, bologna, green pepper, flour and seasoning in layers in 1 1/2-quart baking dish, dotting each layer with butter. Pour milk over and bake 1 hour and 15 minutes. Serves 4 to 6.
Beat shortening, sugars and vanilla. Mix really well. Mix in eggs and peanut butter. Slowly add flour and baking soda. Until all flour is absorbed. Batter will be thick. Take teaspoon full and roll into a ball. Place on greased cookie sheet. Using a fork press cookie ball flat. (making a pattern in cookie). Bake at 350° for 8 to 10 min. Enjoy!
Whisk first 5 ingredients in medium bowl to blend. Stir in dill. Season sauce to taste with salt and pepper. Can be prepared 2 days ahead. Cover and refrigerate. Yields 6 servings.
Preheat oven to 375°. Place potatoes, that have been peeled and cut into French fry-style slices, on lightly greased (Pam) cookie sheet. Brush lightly with 1/3 of oil. Bake for 5 minutes. Brush with oil again and bake for 5 minutes. Brush with remaining oil and bake for 5 more minutes, until crisp and tender. Sprinkle with salt, if desired.
Cream shortening and sugar. Add eggs, molasses, soda and vinegar. Add sifted flour, salt and spices. Roll thin on a pastry cloth. Bake in moderate oven at 375°. Watch carefully, as ginger cookies burn easily.
Break banana into small pieces and put in the blender with pineapple juice, yogurt and strawberries. Secure lid and blend until smooth. Divide shake between two glasses and serve immediately.
Make white sauce of the first 5 ingredients. Add cheese. Place 1/2 of the potatoes in a greased casserole (2-quart). Cover with 1/2 of onion and 1/2 the sauce. Repeat layers. Bake 1 hour at 350°. Uncover and bake 1/2 hour.
Put brown sugar and eggs in double boiler and cook for twenty minutes. Pour hot water out of double boiler and add cold water, allow contents to cool. Blend in flour and vanilla. Add nuts last. Pour in ungreased pan. Bake at 325° for 25 to 30 minutes.
Grate squash and combine with onion, green pepper and parsley. Season with nutmeg, salt and pepper. Combine bacon drippings, 1 cup bread crumbs, milk and slightly beaten egg. Fold into squash mixture. Pour into greased casserole dish. Fry bacon until crisp. Crumble and combine with remaining bread crumbs. Sprinkle over top of casserole. Bake in a 350° oven for 30 to 40 minutes.
Saute green pepper in butter. Mix with lima beans, tomato soup and chunked Velveeta cheese (much as desired). Bake at 350°, uncovered, for 45 minutes.