HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken, then debone. Mix broth, onion, soup, Ro-Tel tomatoes and simmer until onion is tender. Add chicken. Pour into casserole dish lined with Doritos. Slice cheese on top. Cover casserole so cheese won't burn. Put in oven on 375° until cheese melts.
Cook rice and put in refrigerator to get cold, about 2 hours. Whip whipping cream. Combine all ingredients and put in rice including whipping cream. Juice from cherries can be used to tint mixture pink.
Add boiling water to shortening and let melt. Add remaining ingredients. Mix well. Bake at 350° to 400° for 20 minutes. Mixture will keep in refrigerator for 6 weeks. Bake as needed. Makes good blueberry muffins. Add to mixture before baking.
Flour chicken and fry in oil. Add juice and sliced rinds of lemons. Add parsley and serve. This is good served with boiled new potatoes. The juice (lemon butter and pan drippings) from the chicken make a good sauce.
Heat oven to 450°. In large mixer bowl, combine cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla; beat on medium speed of electric mixer until smooth. Add flour, one tablespoon at a time, blending well. Add eggs; beat well.
Sift flour, salt, baking powder and 3 tablespoons of sugar together. Work in half of the butter. Beat egg and add with milk to dry ingredients to form dough; pat into pan. Arrange apples into dough. Sprinkle remaining sugar over dough and pour remaining melted butter over, topping off with sprinkling of cinnamon. Bake at 400° for 35 minutes.
Combine sour cream and soup, then stir in frozen potatoes, ham, cheese (Cheddar or American) and onion. Turn mixture into a 9 x 13-inch dish; spread evenly.
Sprinkle rice in a 9 x 13-inch baking pan. In a bowl, combine mushroom soup and water; stir until smooth. Cover rice with 1/2 of mixture. Sprinkle with onion soup mix. Add pieces of raw chicken, skin side up, and pour on remainder of mushroom soup mixture. Cover with foil tightly and bake at 350° for about 2 hours (depending on how large the chicken pieces are). Don't open until done. It must be covered with foil.
Cook nuts, 1/2 c. butter, milk, 1 c. sugar and 1 egg together until thick. Cool. Boil sour cream, butter, 1 c. sugar. Cool to lukewarm and add 2 eggs, yeast (room temp.) and flour as needed. Don't let rise. Roll out 3 rolls (make 3). Put filling on it. Roll up - let rise.
Mix ingredients together. Cook over medium heat until almost tender, stirring often. Place in baking dish.
Mix butter, sugar, cocoa and milk; bring to boil. Boil for 1 minute. Remove from heat; add vanilla, oatmeal and peanut butter. Mix well. Spoon brownies like cookies on a piece of wax paper.
Combine meat with onions, bell peppers, beans, tomatoes and 2 cups water. In separate pan combine all other ingredients. Cook for 20 minutes and fold in with meat mixture. Simmer 2 hours. Serve.
Combine sugar and shortenings and mix well. Add flour gradually until mixture looks like fine crumbs. Press half of mixture into 8 x 13-inch oblong ungreased pan. Combine apples, spices and sugar. Spread over crumb mixture. Cover with remaining crumb mixture, pressing firmly around edges. Bake at 350° for 1 hour. When cool, cut into squares.
Beat sugar and shortening together. Heat applesauce. Mix soda, allspice and cinnamon into applesauce. Pour applesauce mixture into sugar and shortening. Mix and add to flour mix. Pour into a greased and floured tube pan. Slowly bake at 250° until done.
Melt butterscotch morsels and peanut butter in double boiler. Add Cocoa Krispies and coat well. Spread in 13 x 9-inch greased (with margarine) pan. Refrigerate.
Place first six ingredients in a blender or the work bowl of a food processor fitted with a metal blade. Process until thoroughly mixed. Set aside.
Mix all ingredients. Place in a large casserole dish. Bake at 350° for 30 to 35 minutes.
Mix thoroughly. Shape into a loaf. Put into a greased pan. Put bacon on top. Bake at 350° for 1 1/2 hours. Baste occasionally.
Mix together dry ingredients and make a well in center. Add remaining ingredients. Mix well and pour into greased and floured pan. Bake 45 minutes to 1 hour at 350°. Cool and ice as desired.
Mix all ingredients in a glass or plastic bowl. Cover surface directly with plastic wrap and refrigerate 30 minutes to blend flavors. Serve with tortilla chips.
Remove seeds from peppers and put in blender. Add the seedless, chopped green pepper and puree. Pour into heavy pan of sugar. I rinse the blender down with the vinegar and then pour into pan to cook. Bring to a boil and cook for 15 minutes. Remove from heat and add Certo and a few drops of food coloring. Skim off any foam and pour immediately into jars. I prefer the 4-ounce jars. Will make about 10 to 12 jars.
Dice bacon and cook in skillet until crisp. Add meat and brown well. Add remaining ingredients being careful to see that the noodles are well dampened. Cover closely and cook rapidly until steam starts coming from the cover. Turn to simmer and complete cooking. Total time: 40 minutes.
Mix first 5 ingredients in casserole dish; add chicken and coat. Cover and bake at 350° for 30 minutes.
Add hamburger, onion, brown sugar and tomato soup. Cook noodles and drain. Mix cream of chicken soup. Layer hamburger mix, layer of cheese, noodles and soup until all ingredients are used. Bake for 1/2 hour at 350°.
Mix together flour, sugar, baking powder and salt. Cut in shortening. Add milk and egg. Place on lightly floured pastry cloth. Gently knead 20 times. Place on ungreased cookie sheet and bake at 425° for 10 to 12 minutes. Serve hot with butter and jam. Makes 1 1/2 dozen.
Cook rice in water until water is gone, then cool it at least 10 minutes. In a large bowl beat egg, and mix in rice, meat, onion, garlic powder, and salt. Cut cabbage into thin wedges.
Cook chicken breasts until tender by boiling. Cook celery and onion in 2 cups of chicken broth, then add margarine. Skin and bone the chicken. Cut into small pieces and place into a large baking dish. Mix both cans of soup with the milk and 1/4 cup of broth. Pour over chicken. Mix dressing with celery mixture and add 1 egg. Mix well and spoon over chicken. Cover and bake 1 hour at 350° (30 minutes covered and then 30 minutes uncovered).
Wash chicken breasts and pat dry. In skillet, heat olive oil. In bowl, beat egg. Add bread crumbs, salt, pepper, oregano and basil. Dip chicken breasts in egg wash, then in bread crumb mixture. Place in hot oil. Fry until golden brown. Place fried chicken breasts on paper towel to drain. When finished frying, place chicken in a 13 x 9-inch baking pan. Bottom of pan should be covered with spaghetti sauce. After placing chicken in pan, cover with sauce. Add garlic and onion. Top with Mozzarella cheese. Cover with foil. Place in preheated oven at 350° for 1 hour. Remove foil. Place in oven for 10 minutes. Take out of oven and let settle for 5 minutes. Serve with spaghetti. Makes 4 servings.
Beat eggs; add sugar, oil and vanilla. Sift dry ingredients and blend with creamed mixture. Fold in nuts and zucchini with wooden spoon. Bake in 2 loaf pans for 1 hour at 350°.
Melt margarine over low heat in a 13 x 7-inch pan. Add graham crackers crumbs and pat down; don't stir. Add a layer of coconut and a layer of chocolate chips. Pour milk evenly over ingredients. Add pecans. Bake at 350° for 35 minutes.
Cut each slice of bread in 5 strips. Bake on cookie sheets at 200° for 2 hours, not touching. Heat peanut butter (all) and oil in double boiler. Dip bread in mixture. While warm, roll in crushed graham crackers and powdered sugar. Cool on wax paper. Enjoy!
Crush vanilla wafers (have to use hands). Add melted butter, eggs, sugar, milk, vanilla, coconut and pecans. Mix ingredients with mixer. Grease and flour Bundt pan. Pour in ingredients and bake at 350° for 1 hour. Do not let cake cool in pan.
Drain liquid from each can. Slice onion thinly into rings. Place all ingredients in a large bowl except onion rings and lettuce. Chill several hours or overnight. Add onion before serving in a lettuce leaf lined bowl.
Bake potatoes. Scoop potatoes from shells. Mash with sour cream and milk. Mix in next four ingredients. Fill shells. Top with cheese. Bake 1/2 hour at 300° to 350°. Serves 4.
Heat oil in deep heavy skillet over medium heat. Add chicken and cook until meat turns white and tender. Remove from skillet and set aside. Heat small amount of water or chicken broth in skillet. Add vegetables, beginning with those that take longer to stir-fry, until all vegetables are crisp but tender. Add more liquid if needed. Do not overcook vegetables. Toss chicken with vegetables. Add salt, pepper and soy sauce to taste while cooking vegetables. Serve hot over steamed rice.
Cook hamburger, onion and green pepper until done. Salt to taste, then add 2 cans of tomato soup, mushroom soup and corn. Layer in pan, meat mixture first, then noodles and cheese. Top last with cheese. Bake at 350° for 30 minutes.
Sift the first 6 ingredients together. Add margarine. Melt in coffee, milk, eggs and vanilla. Makes a runny batter. Bake in 8-inch pans at 350° for 45 minutes.
Puree fruit. Add condensed milk and juices. Freeze until mushy. Add cream (whipped until stiff). Freeze until bottom and sides of mixture are hard. Turn into bowl and beat well. Return to freezer until hard.
Cook noodles as directed on package. While noodles are cooking, heat butter in double boiler until melted. Stir in cream, 1 cup Romano cheese and salt. Heat, stirring occasionally until smooth. Drain noodles. Toss with cream mixture, adding remaining cup of Romano cheese and pepper until evenly coated. Sauce thickens after mixed with noodles and sets for a while.
Place everything in a plastic bag and shake until potatoes are coated. Place in a shallow baking dish and put in an oven at 450° for about 40 minutes or until potatoes are tender.
Combine tomatoes, zucchini, yellow squash, seasonings and Cheddar cheese. Place in a 1 1/2-quart casserole dish. Top with Parmesan cheese and bread crumbs. Bake at 350° for about 45 minutes or until vegetables are tender. Sprinkle with Mozzarella cheese and let stand 5 minutes before serving. Serves 6 to 8.
Melt butter; add brown sugar and bring to a boil over medium heat. Add cream and salt; boil 5 minutes. Cool slightly. Add powdered sugar until right consistency. Good on cinnamon rolls.
In a large soup pot, put 16 cups of water, lentils and a teaspoon of salt and let boil for 1 hour. After it is 1/2 cooked (half an hour), change the water (drain the water and add 16 cups more water). Let cook until done. In a skillet, pour oil and cook onion until golden brown; then add flour and saute a little more. Add the mixture to the lentils along with the carrots, rice and garlic powder. Salt and pepper to taste. (You can also add 2 tablespoons of chopped parsley for color.) Cook until done (about 1/2 hour).
Mix flour and enough water to make a thin, creamy mixture. Boil slowly for 4 or 5 minutes, stirring constantly. Add a little water if too thick. Add oil of wintergreen so the paste will stay fresh; cool. Store in tightly covered container.
Mix all together the cake mix, vanilla, chopped nuts, and 1 beaten egg. Pour into greased oblong pan.
Place pecans and coconut in blender; chop fine. Add jello, dry and mix. Add sugar to blender and mix in. Mix in salt and vanilla. Add milk. Chill dough mixture. Form in strawberry shapes and roll in red sugar crystals. Dye slivered almonds green to use for stems in top.
Bake in a tube pan at 350° for 50 minutes. Glaze while hot.
Cook rice with onion, following label directions; drain. Spoon into 8-cup baking dish. Stir in frankfurters and celery. Blend remaining ingredients. Fold into rice mixture and cover. Bake at 350° for 30 minutes. Garnish with parsley, if you wish.
Mix first 5 ingredients and place in casserole dish. Put grated cheese on top. Put crushed crackers on top of cheese and bake 30 to 45 minutes at 400° (or until it is bubbly and topping is brown).
Mix cheese, onions and garlic together well. Spread a little on the slices of meat (fold each slice in half or diagonal, depending on how you want the finished roll up to look) and roll the meat with the filling in the center. Makes 16 or more, depending on how much filling you want in each hors d'oeuvre and whether you want to add thin spears of pickle, celery or even green onion for variety.
In a large skillet, cook asparagus spears as directed on package. Dot with butter and sprinkle with lemon juice.
Cook and debone chicken. Cook Rice-A-Roni, using broth from chicken. Blend egg, onion, mayonnaise and soup. Layer Rice-A-Roni, then chicken in a 9 x 13-inch dish. Pour soup mixture over chicken. Bake at 350° for 35 minutes.
Grease 1 1/2-quart casserole dish. Melt 1/2 cup butter; blend flour and chicken bouillon cubes. Cook over low heat. Gradually add milk. Cook until thick and pour over broccoli. Pour 2/3 bag of stuffing. Heat 2/3 cup water and 6 tablespoons butter and pour over stuffing. Mix together. Bake at 350° for 30 minutes. Don't cover.
Cream butter; add sugar gradually, beating all the time. Add eggs, one at a time, beating after each. Add vanilla and flour gradually. Bake in ungreased tube pan. Start in cold oven. Bake at 300° for 1 hour (approximate).
Butter and flour pans. Bake in oven at 325° for 1 hour. Makes 3 loaves.
Dip chicken in egg/lemon juice. Coat with bread crumbs. Brown chicken in oil. In a separate pot, melt butter. Add garlic, chicken broth and lemon juice. Pour the sauce over the chicken in glass pan. Bake, covered, at 350° for 30 minutes. Add wine and bake 30 minutes longer (uncover the pan for the last 15 minutes). Enjoy!
Mix flour, sugar and milk. Stir until well blended. Melt butter in 2-quart baking dish. Pour in flour mixture. Add cooked fruit. Bake at 350° for 50 to 60 minutes.
Saute onion in butter. Add chilies with liquid; let set. Boil chicken until done; cool, then cut into small pieces. In large pan or skillet, add the 2 cans of soup and 1 1/2 cans milk. Add chicken, then onion and chilies; heat and stir. In casserole dish, layer soup and chicken mixture. Tear tortillas in pieces. Add a layer, then layer of cheese. Keep layering; top with cheese. Bake at 350° for 30 minutes. Serves 4 to 6.
Cut each tortilla into 8 wedges. Brush with margarine. Place tortillas on an ungreased baking sheet. Combine sugar and cinnamon, stirring well. Sprinkle sugar mixture evenly over tortilla wedges. Bake at 425° for 4 to 6 minutes or until wedges are lightly browned.
Wash, clean, drain and chop vegetables. Dissolve salt in 8 cups water. Pour over vegetables, and let stand 1 hour. Drain (rinse if too salty). Mix vegetables with sugar, seed and vinegar. Bring to a boil, simmer 20 minutes. Pack in hot jars and seal.
In a large bowl, layer the lettuce, celery, green onions, green bell peppers, peas, mayonnaise, grated cheese and bacon bits (jar or fresh). Put in order as given and let stand for 8 hours or overnight. Makes 10 to 12 servings or more.
Fry chicken and then cut into bite size pieces. Melt margarine in a saucepan. Saute onion, then add thawed vegetables. Stir in soup and sour cream. Add croutons. Add cooked rice, chicken and mushrooms. Put into a baking dish. Sprinkle more croutons on the top. Bake at 350° until casserole is warm and the croutons have browned.
Mix all ingredients. Bake at 350° for 50 to 60 minutes or until toothpick comes out clean. Makes 2 small loaves.
In a medium bowl, combine dressing, sour cream, parsley and dill. Stir in spinach until well mixed. Cover and chill 3 to 4 hours. Stir and serve on crackers.
Preheat oven to 350°. Arrange spareribs in large baking dish. Add onions and sprinkle with salt and pepper. Combine remaining ingredients and pour over spareribs. Cover and bake in medium oven about 1 1/2 hours, basting frequently. Remove cover and bake 20 minutes longer. Can also be made with beef spareribs.
Heat oven to 450°. Place vegetables in a large roasting pan. Toss with the olive oil, salt and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Bake cake mix in two 9 x 13-inch pans and cool. Slice a layer of bananas on cake and top with crushed pineapple. Mix in separate bowl cream cheese, pudding and milk. Ice the top layer with this mixture. Then ice the cake again with Cool Whip and sprinkle with coconut. Refrigerate.
Sift dry ingredients into mixing bowl. Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal". Stir in almost all the milk. If dough does not seem pliable, add the remaining milk. Use enough milk to make a soft, puffy dough, easy to roll out. Knead (fold dough over and press lightly with heel of hand about six times) on a lightly floured board (as lightly floured as you would powder your face). Too much handling makes tough biscuits. Roll or pat out 1/4 inch thick for thin biscuits and 1/2 inch thick for thick soft biscuits. Cut and place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides. Bake 10 to 12 minutes at 450.
Saute onion and garlic in butter. Add chuck and cook until meat is brown. Add tomato sauce, salt, pepper and sugar. Simmer a few minutes. Prepare noodles as directed on package; drain. Mix cream cheese and sour cream together thoroughly. In a 4-quart casserole, layer noodles, cheese mixture and meat sauce. Top with grated cheese. Bake at 350° for 20 to 25 minutes.
Soak pineapple juice in blender while boiling water. When water boils, whiz ingredients in blender briefly. Add cashews and half of boiling water to mixture in blender. Blend smooth. Add all except frozen fruit and blend. Gradually add and blend frozen fruit. Pour into container(s) and refrigerate or serve immediately. Makes 5 cups.
Mix ingredients and form into meatballs. Cook in hot spaghetti sauce for at least 1 1/2 hours. Use a wooden or plastic spoon to stir around occasionally.
Combine dressing mix with dill seed, spices and oil. Pour over crackers; stir to coat. Place in warm oven (250°) for 15 to 20 minutes. Stir gently halfway through baking.
In a large saucepan cook beef and drain. Stir in soup, milk, potatoes, chilies, taco seasoning, onion, chili powder until blended. Simmer uncovered for five minutes or until heated through. Garnish with corn chips, cheese and green onions.
Combine water, lentils and ribs in large skillet. Bring to boil over high heat, then lower heat to medium. Skim off foam. Cover and cook until lentils are tender, approximately 1 hour.
In a large pan, combine margarine, oil, cocoa and water. Bring to a rapid boil; remove from heat. Sift together flour and sugar; stir into hot mixture. Add small amount of hot mixture into eggs. Combine with remaining hot mixture. Add buttermilk and baking soda; beat well. Stir in remaining flavorings. Pour into greased and floured 17 x 12-inch sheet cake pan. Bake at 350° for 30 to 40 minutes. Cut into 2 3/8-inch pieces.
Trim and thinly slice summer squash. Saute in 2 tablespoons butter. Set aside. Tear spinach into bite-sized pieces and saute in 2 tablespoons butter. Set aside. Saute tomatoes in 2 tablespoons butter. Set aside. Combine cottage cheese, crackers and herbs in a small bowl. Put squash into a 2 quart baking dish. Add 1/2 cheese mixture, all of the spinach, remaining cheese mixture and tomato slices. Top with Provolone cheese arranged in a checkerboard fashion. Bake at 375° for 30 minutes.
Beat egg whites until stiff. Add vinegar. Beat until stiff. Gradually add sugar, beating until stiff. Spread in greased 9 x 13-inch pan. Bake at 275° for 1 hour and 15 minutes. Cool thoroughly. Make pie filling as directed on package. Cool thoroughly. Layer: spread 1/2 of Cool Whip on meringue layer; spread all lemon filling next and add rest of Cool Whip. Refrigerate.
Preheat oven to 400°. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Beat together eggs, milk and oil. Add to corn meal mixture along with cheese, onion, corn and garlic. Stir until just combined. Pour into two greased 8 x 8-inch pans. Bake 20 to 30 minutes, until toothpick comes out clean.
Mix together first three ingredients. Cook, stirring constantly, until soft ball stage when tested in water. Remover from heat and mix other ingredients. Stir well. Pour in buttered dish.
Blend all but flour. Add flour and work well with hands until well blended. Form roll and slice 1/4-inch thick, or pinch off and roll in balls. May be rolled around olives. Bake at 350° for 12 to 15 minutes.
Cook spaghetti and drain. Mix beaten egg, butter and Parmesan cheese with pasta. Pat down in 9 x 13-inch pan; top with cottage or Ricotta cheese. Cook hamburg, green pepper, onion and garlic. Drain well. Mix it with spaghetti sauce, salt, pepper and oregano. Pour on top of cheese. Cook 30 minutes at 350°. Top with Mozzarella cheese. Cook another 10 to 15 minutes.
Combine potatoes, water, sugar, salt and ginger. Turn into a 1-quart casserole. Dot with butter. Bake at 350° until potatoes are tender and caramelized, stirring occasionally, about 2 hours. Makes 4 servings.
Mix soup with milk; reserve 1/2 cup of the mixture. Mix the rest of the soup and milk with the mushrooms and rice, plus 1/2 of the onion soup. Pour mixture into an ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inch). Place chicken breasts on top. Pour the 1/2 cup reserved soup-milk over the chicken; sprinkle the rest of the soup mix over the top. Bake, covered, for 1 hour at 350°, then uncovered for 15 minutes. Makes 4 servings.
Cook sausage (remove casing) and remove fat particles. Mix Ricotta and Mozzarella together. Add sausage, ham, eggs, sugar and parsley. Blend all ingredients. Place in uncooked pastry shell. Cover with crust. Make slits to allow steam to escape. Bake 40 to 50 minutes at 350° to 375° in a hot oven.
Mix all of the ingredients. Pour into an ungreased 9 x 13-inch pan. Bake at 350° about 1 to 1 1/2 hours until golden brown. Serve with ham, chicken or turkey, etc.
In small bowl,	combine flour	and baking powder; set aside. In large bowl, combine sugar and butter; beat until creamy. Add eggs, liqueur,	water and anise seed; beat until well blended. Gradually add flour mixture. Stir in chocolate bits and almonds. Cover; chill several hours. Preheat oven to 375°; divide dough in fourths.	With floured hands on greased cookie sheet shape dough into four 15 1/2 x 2 x 1/2 inch loaves. Bake at 375° for 15 minutes. Remove from oven; cut into 1 inch slices. Place slices back on cookie sheet. Bake at 375° for 7 minutes. Turn cookies on other side. Bake at 375° for 7 more minutes. Cool completely. Makes 4 1/2 dozen.
Dissolve gelatin in boiling water, add orange rind and cranberry sauce. Chill until thickened; stir in pineapple and celery. Pour into 1 1/2 quart mold. Chill until firm, 3 to 4 hours. Unmold on crisp salad greens. Serves 10 to 12.
Beat eggs thoroughly. Add butter, sugar, flour, milk and vanilla. Beat again until well blended. Stir in coconut. Pour filling into pan and bake at 350° for 40 minutes. Cool thoroughly and cut.
Finely chop or dice and mix fruit, cilantro, hot pepper, green onion and ginger root. Add sugar and squeezed lime juice. Let sit for 30 minutes. Serve over grilled chicken or fish.
Combine soup and milk. Heat. Add seafood. Heat and serve over patty shell or toast.
Preheat oven to 350°. In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt and pepper. In a small saucepan, heat butter and garlic over very low heat until butter melts. Remove from heat. Brush chicken pieces with garlic butter, then roll in bread crumb mixture and butter; sprinkle over chicken. Place chicken skin side up on a large, foil lined baking sheet. Mix together any remaining crumb mixture and butter; sprinkle over chicken. Bake for 1 hour. Serves 4.
Bring sugar and water to a boil. Add cream of tartar. Add Ritz crackers. Boil 2 minutes. Remove from heat. Dot with butter. Sprinkle with cinnamon. Add lemon juice. Pour into prepared pie shell. Cover with top pastry crust. Bake at 425° for 30 to 35 minutes or until brown.