HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in skillet. Pour small amount in pan. Saute onion and celery. Add uncooked rice, broccoli, 1 1/2 cups water, soup and cheese. Add chicken. Mix and heat together. Bake at 350° for 40 minutes.
Brown chicken breasts in butter. Put in glass dish. Slice mushrooms over top. Sprinkle with lots of Parmesan cheese. Pour heavy whipped cream over top. Bake at 350° for 40 minutes. Serve over rice cooked with chicken broth.
Brown and crumble meat. Add all ingredients except cheese. Simmer 20 minutes. Put grated cheese on top. Put into oven and brown cheese.
Mix and press into 9 x 12-inch pan. Bake 15 minutes at 350°.
Cream sugar, shortening and cocoa. Pour hot water over sugar mixture. Add eggs and mix well. Sift	flour, salt, baking soda and baking powder together.	Add flour mixture, milk and vanilla to sugar	mixture. Pour	into greased 9 x 13-inch pan and bake at 350° approximately 50 minutes.
Mix together sugar, oleo and flour with mixer until creamy. Add egg, vanilla and salt. Mix well. Pour over about 1-quart drained peaches (sliced) which have been placed in unbaked pie shell. Bake about 1 hour at 350°.
Wash mushrooms and remove stems. Place caps in rows on foil lined pan. Cut cheese into tiny pieces and place one piece in each mushroom cap. Top each with small dab of margarine. Broil until cheese melts and serve.
Cook goose giblets until tender. Chop and add to stuffing made by mixing bread crumbs, onion, fat, sage, salt and pepper. After blending and washing the goose thoroughly, stuff, sew the neck and back closed. Roast for 15 minutes at 500°. Reduce the heat to 350° and cook about 1 1/2 hours. Wash and core apples; sprinkle with brown sugar. Stuff with seasoned sweet potatoes. Bake until tender; serve hot with goose.
Cook onion and ham in hot oil until ham is browned. Add tomatoes, tomato paste, garlic, salt and pepper. Cook 25 to 30 minutes on low. Add cheese, parsley and spirelle. Serve at once.
Combine and mix all ingredients together well. Drop by teaspoons of dough on greased cookie sheets. Bake at 375° for 10 to 12 minutes. Yields about 5 dozen.
*Suggested fillings: 1 cup finely chopped cookies, candies, nuts, mini marshmallows, chocolate chips, peanut butter chips or 1/2 cup jam.
Melt butter in a deep 13 x 9-inch dish. Put chicken on top of butter.	Pour Veg-All on top of chicken. Mix cream of chicken soup and chicken broth together in a separate bowl and then pour over Veg-All. In another separate bowl, mix Bisquick and milk. Pour this mixture on top. Bake at 350° for about 45 minutes or until crust is golden brown. Makes a very large casserole. It's the best chicken pot pie ever and so easy.
Mix well. Set aside and let rise double. Roll out and bake or store in refrigerator.
Brown and drain sausage. Mix all ingredients. Bake at 350° for 2 hours.
Combine eggs, milk and salt in blender until fluffy. Tap in flour, a little at a time, until well blended. Melt butter in a 9 x 13-inch pan at 425°. When butter is bubbly, add batter. Immediately return to oven. Bake for 25 minutes. Serve immediately.
Combine sugar and whipping cream in bowl. Microwave on High for 13 minutes. Remove and quickly add butter, pecans, salt and vanilla. Beat the mixture, then spoon out by tablespoonfuls onto waxed paper. Allow to cool.
Cube cooked potatoes, cut up eggs and chopped onions; mix together milk and mayonnaise. Add mustard, salt, sugar and vinegar. Toss with potatoes, macaroni, egg and onion.
Saute onion and green pepper in 3 tablespoons water. Mix all other ingredients together with vegetables. Pour into pan and bake at 350° for 30 to 45 minutes. Serves 3 to 4.
Heat oven to 400°. In a large bowl, combine first 4 ingredients and blend well. Stir in flour, cream of tartar, soda and salt. Blend well. Shape into 1-inch balls. Combine 2 tablespoons sugar and cinnamon. Roll balls in sugar mixture. Place 2-inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes or until set. Immediately remove from cookie sheet.
Cook on top of stove.	Pare and core apples. Place in enameled pan and sift sugar over them. Add 1/4 cup cold water and lemon juice. Cover and let come to boil. Remove cover and continue to cook. When bottom of apple is clear, turn with an egg whip or spoon so other end will be in the syrup. When done (or syrup	is ready to jell), take up apples and place on a platter. Fill center with cherries or dates, nuts or raisins. Serves 8.
Peel and cube avocados. Save the seeds. Dice the tomato also. Put together in a bowl. Add finely chopped cilantro and onion, lemon juice, salt and a dash or so of hot sauce. Mix and serve.
Mix well and pour into a 13x9-inch casserole baking dish. Crush 1 cup of potato chips for topping and sprinkle over potatoes. Bake at 375° for 1 hour. Easily doubled.
Melt chocolate chips and butter. Cool thoroughly. Add chopped nuts and marshmallows. Mix (will be very sticky). Shape into three rolls. Roll in coconut and freeze. Cut into slices while frozen.
Cook mix, sugar, cornstarch, water and food coloring. Cool for 2 minutes after cooking. Add jello. Bake pie crust. When cool, place strawberries in crust, then pour ingredients over berries. Put in refrigerator and let chill.
Cook chicken. Save 1 1/2 cup broth. Melt butter in large pan. Blend in flour. Cook on low heat until bubbly, stirring frequently. Add broth and milk. Cook until thickened. Add chicken, peas and carrots, salt, poultry seasoning and pepper. Heat all and pour into 1 1/2-quart casserole dish with one pie shell on the bottom. Top with other pie crust. Bake at 400° for 30 minutes.
Mix first 3 ingredients and pat into the bottom of a pan (cookie sheet size). Mix with mixer next 3 ingredients and pour over cake mix. Bake at 350° for 40 minutes. Cool and cut into squares.
In a small bowl, combine cheeses and oleo until well blended. Spread 1/4 of mixture on each slice of ham. Roll up from short end; chill for several hours or wrap in Saran Wrap and freeze, if desired. To serve, slice rolls into 1/2 inch slices. Arrange slices on top of Ritz Crackers. If frozen, let stand at room temperature 20 minutes before slicing. Makes about 32 appetizers. Double recipe if needed.
Combine sugar and cornstarch in saucepan. Blend in vinegar and water. Cook over medium heat until thick and bubbling, stirring constantly. Add salt, pepper and carrots. Heat until carrots are hot. Stir in butter. Makes 6 servings.
Brown chicken in butter, salt and pepper. Make Stove Top according to the box. Layer the stuffing and one can of gravy. Then put the chicken breast, bake for about 30 minutes. Then put the other can of gravy and bake for 30 more minutes or until chicken is done.
Rinse and place chicken pieces in cold water and place in large kettle. Add remaining ingredients and slowly bring to boil. Simmer covered for 2 hours. Strain broth into large bowl. Cool to room temperature and refrigerate. Layer of fat will rise to top and should be removed before reheating the broth. This can also be frozen. Makes 4 quarts.
Combine crumbs and butter; press into buttered 8-inch pie plate building up the sides. To make filling, beat cream cheese until fluffy. Gradually blend in 1/2 cup sugar, lemon juice, vanilla and salt. Add eggs one at at time, beating well after each. Pour filling into crumb crust. Bake in slow oven, 325° for 25 to 30 minutes or until set.
Cream together shortening, sugar, honey and egg; stir in flour, soda, salt and oats; beat well. Add raisins. Drop by tablespoonful on greased baking sheets. Bake above oven center at 375° for 8 to 10 minutes or until evenly browned. Let stand on sheets 2 to 3 minutes. Remove and cool. Makes about 36 cookies.
Remove all unpopped kernels from popcorn. Place popcorn in a 12 x 17-inch baking pan. Combine brown sugar, butter, syrup and salt in 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Cook for 5 minutes longer. Do not stir. Remove from heat. Stir in soda and vanilla. Pour over popcorn, stirring gently. Bake for 10 minutes longer. Remove to large bowl. Cool.
Place biscuits on greased cookie sheet. Add 1 spoonful of sauce to each biscuit and spread evenly. Add cooked hamburger to biscuits. Cover with cheese. Preheat oven to 325°. Cook for 10 to 15 minutes or until brown. (Toppings can vary to your preference.)
Mix all dry ingredients. Add eggs and oil stirring until dry ingredients are moist. Do not actually beat with mixer. Stir in vanilla, pineapple, nuts, and bananas. Bake at 350° for 25 or 30 minutes. Bake in 3 pans. When done, cool 10 minutes in pans, then turn on cooling racks until completely cooled.
Mix squash with 1/4 cup butter, 1 tablespoon brown sugar and salt. Heat 1 1/2 tablespoons butter in skillet. Add apples and sprinkle with granulated sugar. Cover and simmer until tender. Spread apples in 2 to 3-quart casserole. Spoon squash evenly over apples. Mix cornflakes, pecans, 1/2 cup brown sugar and 2 tablespoons butter. Sprinkle over squash. Bake at 350° for 15 minutes or until heated through.
Thaw, but do not let rise, 2 loaves frozen bread. Sprinkle chopped nuts on bottom of greased 9 x 13-inch pan. Cut bread into pieces and place in pan. Melt oleo and add other ingredients. Pour over bread. Let stand, covered, in refrigerator overnight. Bake 30 minutes at 350°. Immediately turn out onto foil-lined cookie sheet.
In a medium skillet, combine frozen potatoes, chicken gravy, chicken and celery. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Makes 4 servings.
Combine first 4 ingredients in a heavy saucepan; stir well. Set aside. Combine egg yolks and milk; beat with a wire whisk 1 to 2 minutes or until frothy. Gradually stir into sugar mixture; add butter. Cook over medium heat, stirring constantly, until thickened and bubbly; add vanilla. Spoon mixture into pastry shell; set aside. Beat egg whites and cream of tartar at high speed with an electric mixer for 1 minute. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over hot filling, sealing to edge of pastry. Bake at 325° for 25 to 28 minutes or until golden brown. Yield: One 9-inch pie.
Mix pineapple and pie filling. Place in 10 x 15-inch pan. Sprinkle cake mix on top and press down. Sprinkle coconut on cake mix and press down. Sprinkle nuts on top of coconut and press down. Divide margarine into bits and sprinkle over top of cake. Bake at 350° for 30 minutes.
Cream butter, powdered sugar and egg. Add dry ingredients. Add fruit and nuts. Shape dough into oblong rolls (little-finger size). Bake 8 to 10 minutes at 350°. Roll in granulated sugar while hot.
Line casserole with dried beef. Wrap asparagus in 1/2 boned chicken breast, then wrap with a bacon strip. Place in casserole the salt, pepper, dash of nutmeg, parsley flakes and dash of marjoram. Mix together the soup and sour cream; pour over chicken breasts. Place in a 300° oven for 3 hours, or until done. (Dash of sherry adds to taste in sauce.)
Prepare brownie batter according to package directions for fudge-like brownies. Pour into a greased 13 x 9-inch pan. Bake at 350° for 28 to 30 minutes. Top with marshmallows. Bake 3 minutes longer. (Marshmallows will not be completely melted.) Cool on a wire rack.
Melt margarine in a 9 x 13-inch pan in the oven. Watch carefully so it doesn't burn. Add each ingredient in order, layering the cookies. Bake at 350° for 30 minutes.
In a medium bowl, beat together one of the eggs, water and garlic powder. Stir in the corn meal until the mixture is crumbly. To form the crust, press the corn meal mixture into the bottom and up the sides of a lightly greased 8 x 8 x 2-inch baking dish.
Brown pork chops. Pour cranberry sauce over chops. Cover with soup and bake in a covered dish for 45 minutes in a 350° oven or until chops are tender.
Hull berries and cut into halves. Toss berries with marmalade. Refrigerate 20 minutes.
In a small frying pan (6 to 8-inch), spray with butter flavored Pam. Saute mushrooms and green pepper until tender. Remove and set aside. Re-spray pan. Over medium heat, cook Egg Beaters, moving cooked egg to center to make omelet. When eggs are cooked, turn off heat. Arrange vegetables on 1/2 of omelet and cheese over the vegetables. Fold in half. Eat immediately. Calories: 100. Fat: 0 gram.
Cook picnic shoulder in pressure cooker until it falls off bone. While shoulder is cooking, simmer remaining ingredients in a deep frying pan. When meat is done, pull or cut in shredded pieces and put into sauce. Continue to simmer for approximately 10 to 15 minutes. Serve on buns, if desired.
Brown the meat slightly in the oil. Add the onions, carrots, potatoes, peas, seasoning and water. Bring the mixture to a boil and allow to simmer for a few minutes.
Melt butter in a heavy saucepan. Blend in flour until smooth. Add milk gradually; stir until thick. Add other ingredients, stirring constantly.
Line a greased 13 x 9 x 2-inch pan with bread cubes. Set aside. In a skillet, brown sausage with the onion and green pepper. Drain. Stir in pimientos. Sprinkle over bread. In bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and oregano. Pour over sausage mixture. Cover and refrigerate overnight. Bake, covered, at 325° for 1 hour and 20 minutes. Uncover and bake 10 minutes longer or until knife inserted near the center comes out clean. Let stand for 10 minutes.
Combine Jell-O with 1 1/2 cups boiling water. Stir until dissolved. Add 1 1/2 cups cold water. Chill until thick. Add, stirring well, the oranges and 1 cup of Cool Whip. Chill 3 hours in Jell-O mold. Especially well received by young family members.
Mix flour, salt, baking powder and oil. Add milk and stir. Put on floured board and knead. Roll out to about 1/4-inch thickness. On one-half, cover with soft butter (not melted). Bring other half of dough over to cover. Cut out with biscuit cutter. Put in preheated pan with enough oil to dip both sides of biscuit. Bake in a 350° oven until golden brown. Grated cheese, cut up sausage, bacon, ham, chicken, etc., may be used for different fillings, also cinnamon and sugar mixture or fruits or jams. Always use with butter.
Cream together sugar, shortening and molasses. Then add the rest of the ingredients. Roll out dough and cut with cookie cutters. Bake on greased cookie sheets 375 for 10-12 minutes.
Dissolve lime jello in the hot water. Add the pineapple juice. When slightly thickened, whip and add all other ingredients.
Combine dry ingredients in a clean, plastic bag. Dip chicken in milk. Drop each piece in the plastic bag and shake to coat thoroughly. Fry in hot fat, 1 inch deep, until golden brown and tender, about 25 minutes.
Mix together flour, baking powder and water; flatten dough by hand. Lay on top of pepperoni in hot 9-inch skillet. Fry until brown on both sides. Add pizza sauce and toppings.
Allow cream cheese and butter to reach room temperature and mix together well. Add 3 cups sugar and mix until light and fluffy. Add eggs, one at a time, beating well after each. Add flour and salt. Beat mixture for 3 minutes. Add flavoring of choice and beat for 2 more minutes. Pour into a greased and floured tube pan and place in a cool oven. Turn oven to 300 - 325 degrees and bake for 1 1/2 hours.
Melt butter and cheese in saucepan. Add milk and soup and bring to a boil. In a casserole dish, add rice and broccoli and pour over cheese mixture. Stir until moist and bake at 375° for 45 minutes or until golden.
Brown and drain sausage. Mix sausage, cheese and dry Bisquick. Add enough water to make dough that will bounce back slightly to touch. Press dough to about 1 inch thick; cut with biscuit cutter. Bake at 375° until light brown. Serve warm.
*May substitute 1 cup of apples, finely shredded, in place of zucchini.
Mix together the cake mix, eggs, sour cream and oil; pour 1/2 of batter into bottom of cake pan. Sprinkle enough brown sugar to cover the batter. Sprinkle cinnamon to cover brown sugar. Cover with pecans. Pour remaining batter on top of the pecans. Bake at 350° for 30 to 35 minutes or until done. Take enough confectioners sugar to cover cake. Add milk until thin enough to spread.
Brown the bacon, ground beef and onion. Add the beans. Mix together the balance of ingredients and add to meat and beans. Simmer together for approximately 1 hour.
Cook ground beef, onions and green peppers; drain. Mix Hamburger Helper and sauce. Mix water, corn and tomatoes in 2-quart baking dish. Bake 40 minutes. Stir and sprinkle corn chips on top to serve.
In oblong dish, mix lemon and orange Jell-O with 2 cups boiling water. Add cold water. Add marshmallows, bananas, pineapple and nuts; allow to set. Mix pineapple juice, flour, sugar and egg; cook until thick (can cook in microwave). Cool and spread on Jell-O mixture. Mix the Dream Whip. Beat in the cream cheese. Spread on mixture. Top with grated Cheddar cheese.
Mix peas, egg and mayonnaise. Add ham, bell pepper and green onion. Add salt to taste.
Dissolve yeast in water. Mix all other ingredients. Refrigerate until used. May be kept several days. Cook in greased muffin pan. Bake at 425° for 20 minutes or until golden brown.
Mix first three ingredients well and pour into large baking dish. Combine butter and crackers, and spread over macaroni mixture. Bake 30 to 45 minutes at 350°.
Mix flour with baking soda and salt. Set aside. Beat butter, sugars, vanilla and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and chocolate chips. Drop from teaspoon, 2 inches apart, onto ungreased baking sheets. Bake at 375° for 7 to 10 minutes, until golden brown. Makes about 6 dozen.
Cook spinach as directed. Drain and add salad dressing. Divide onto four salad plates. Hard-boil four eggs. Peel and slice off top and bottom so egg will sit upright. Place one on each salad plate. (Dice the cut off egg white ends.) Slice both tomatoes in halves and put each half on top of an egg, flat side down, so it looks like a mushroom cap. Moisten the cap with a little oil and sprinkle the diced egg white on top. Makes four servings.
Put chicken breasts in frying pan. Add 1 bottle Zesty Italian dressing. Put on medium heat; cover and cook for 45 minutes, then serve.
Mix and bake in casserole dish at 325° for 1 hour and 10 minutes.
Mix all ingredients (except cherry pie filling) until well blended. Pour into graham cracker shell. Bake at 350° for 40 minutes. Cool, then refrigerate for 3 hours. Spread the cherry pie filling on top and serve!
Brown hamburger meat and onion. Season with salt and pepper to taste. Fix potatoes as if you were making mashed potatoes (instant potatoes can be used).
Mix the first 5 ingredients. Put in pie plate and spread sauce on top. The rest of the ingredients are placed on top and baked 1/2 hour at 350°. After removing from the oven, spread on cracker to be eaten.
Preheat oven to 375°. Grease an 11 x 7-inch baking dish.
Bring 1 cup nectar to a boil; add Jell-O and dissolve. In 1/2 cup nectar, dissolve the plain gelatine, then add to hot Jell-O. Add remaining nectar. Cool until thickened. Pour into square glass dish. Add pineapple and sectioned grapefruit. Continue to chill until firm, stirring occasionally.
In large bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in ReaLemon and vanilla. Pour into prepared crust; chill for 3 hours, or until set. Top with strawberries and desired amount of glaze. Refrigerate leftovers. (Cool Whip instead of glaze is very good.)
Combine yogurt, strawberries and Cool Whip and put in pie crust. Freeze for four hours. Remove from freezer 1/2 hour before serving.
Beat everything together. Spread on cake. This makes enough frosting for a layer cake, cupcakes or a 13 x 9-inch cake.
Unroll crescents. Peel and thinly slice apples. Place a few apple slices on each roll. Place on greased 9 x 13-inch baking pan. Melt butter and mix with 1 cup sugar and spices. Spoon over each roll. Pour soda evenly over rolls. Bake 25 to 30 minutes at 350°.
Preheat oven to 350°. (If using a glass baking dish, preheat to 325°.) In a 13 x 9-inch pan, melt margarine. Make sure entire bottom of pan is coated with margarine. Evenly layer next 4 ingredients in order given. Drizzle top of cookie bars with sweetened condensed milk. Bake 20 to 25 minutes. Let cool. Cut into bars.
Combine raisins, water and 1 packet sweetener in small saucepan; simmer over medium heat until all water is absorbed. In a large bowl, combine oil, apple, applesauce, eggs, prunes, cinnamon, allspice, vanilla and 8 packets sweetener; mix well. In small bowl, combine baking powder, salt and flour. Add flour mixture to batter; mix well. Pour batter into a 9 x 13-inch pan coated with vegetable cooking spray. Bake at 350° for 30 minutes or until cake is light brown. Yields 20 servings. Each serving contains 153 calories (37% from fat).
In a large pot, mix all ingredients. Let simmer for 3 hours. Good hot or cold.
Mix cooked chicken, peas, carrots and soup in baking dish. Cover and bake for 20 minutes in 375° oven. Remove from oven and place biscuit dough on top. Leave lid off and bake until biscuits are brown.
Mix first 5 ingredients in oblong dish. Crush Ritz crackers; mix in margarine. Spread on top of Veg-All mixture. Bake at 350° for 30 minutes or until brown.
Add 2 tablespoons sugar to potato water and stir. Dissolve yeast in the potato water. Blend together sugar, shortening, salt and eggs. Add the yeast mixture and beat in potatoes. Add the flour a half at a time. Turn this sticky dough onto a floured cloth or counter. Knead in enough flour to make dough elastic. Let rise until double in size. Make into rolls. Let rise in a warm place. Bake at 400° for 12 to 15 minutes.
Use juice from the pineapple and water to make 2 cups liquid. Heat Jell-O and liquid in saucepan and add the marshmallows until dissolved. Cool until starts to set. Add the Miracle Whip salad dressing to the cream cheese. Add the crushed pineapple to cheese and Miracle Whip mixture and fold in the whipped cream. (I use a can of evaporated milk chilled in refrigerator and whipped.) Mix in with cooled Jell-O and pour in oblong cake pan. Allow to set firmly.
Salt chicken. Dip in eggs. Roll in cracker crumbs. Place in a buttered 8 x 8 x 2-inch baking pan. Bake at 350° for 1 hour or until tender, turning chicken every 15 minutes.
In a 2 1/2 to 3 quart saucepan, over low heat, melt butter. Remove from heat. Add sugar, flour, cocoa, baking powder, salt, eggs and vanilla. Stir with spoon until blended and smooth. Stir in 1 1/2 cups of chips and nuts. Put in a 13 x 9-inch pan and bake at 350°. Sprinkle 1/2 cup chips on top. Before baking, cool and cut into 2-inch squares.
Cook rice according to directions. Quickly steam zucchini until barely tender. Set aside. In 9 x 13-inch baking dish, place cooked rice. Mix in chiles and sprinkle on 1/2 of cheese. Arrange zucchini over cheese. Add tomato slices, sprinkle with salt. Combine sour cream, oregano, garlic salt, green pepper and onion. Spoon over tomato. Scatter remaining cheese. Bake at 350° for 40 to 50 minutes.
In small bowl, combine milk, pudding and orange concentrate. Beat 1 minute. Stir in remaining ingredients. When mixed well, store in covered container overnight. Serve with any fresh fruit. Makes 2 1/2 cups.
Break bread in cubes in greased pan or dish, 15 x 10-inch. Sprinkle with raisins and coconut. Mix sugar, cinnamon and salt together. Mix milk and water; heat. Add melted butter. Combine sugar mixture, milk and egg; mix well. Pour over bread; allow to stand 1/2 hour before baking. Bake in 325° oven 1 1/2 hours or until done. While in oven, it will rise, but don't worry, it will go down.
Beat eggs, add sugar and syrup; mix well. Add rest of ingredients and mix. Pour into an unbaked pie shell. Bake 5 minutes at 450°, then cut oven down to 300°. Bake until brown.
In a 2-quart bowl, spoon Cool Whip into bowl to make one small layer. Dip one cookie into milk and place onto Cool Whip layer. Repeat until cookies cover Cool Whip layer. Repeat layering Cool Whip and cookies, ending with layer of Cool Whip on top. Sprinkle top with crushed cookies.
Mix together. Pour into 2 uncooked regular pie shells. Bake at 350° for 30 to 35 minutes.
Mix Jell-O with hot water, then cold. Chill and fold in fruit.