HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and pat dry chicken. Use a sharp knife; cut small pocket in side of each breast. Insert cheese slice in pocket. In a small bowl beat egg white slightly. In another bowl stir together flour, Parmesan cheese, parsley and paprika. Dip chicken in egg, then coat with flour mixture. Spray 10 x 6 x 2-inch baking pan or dish. Arrange chicken in dish and bake in a 375° oven 20 to 25 minutes, until chicken is tender and not pink.
Mix together all ingredients. Season to taste. Chill and serve with tortilla chips. Dip keeps well for several days in the refrigerator.
Bake 20 minutes in oven or until cheese is melted. Serves 8 to 10.
Cook and drain sausage. Mix with spaghetti sauce and wine. Mix cheeses.
Cook spinach as directed on package; drain. Mix all ingredients; pour into a 9 x 9-inch dish. Top with crushed cheese Ritz crackers or bread crumbs. If using bread crumbs, use margarine to prepare them. Bake at 325° for 30 to 45 minutes.
In large pan, heat beans in water. Boil gently for 2 minutes; turn off heat and let stand 1 hour. Add remaining ingredients. Cover and cook until beans are very soft. Remove bay leaf and ham bone. Cut meat off bone; return meat to beans. Serve hot. Makes 6 to 8 servings. (Can cover and cook low for 12 to 14 hours until beans are soft in a slow cooker.)
Melt butter in pan. While oven is heating, mix dry ingredients. Pour milk into dry mixture and stir until smooth. Pour batter over melted butter, but do not mix. Pour cherries or favorite fruit over batter and bake 45 minutes at 350°. Be sure fruit is drained. I use an 8-inch square Pyrex dish.
Shake all of vegetables, flour and cornmeal in a large container until vegetables are coated. Heat oil in a large skillet until hot, add vegetables and cook until tender. Add salt and pepper to taste.
Beat eggs and flour until smooth. Mix in rest of ingredients. Pour into well-greased 2-quart casserole dish. Bake, uncovered, at 350° for 1 hour.
Preheat oven to 350°. Beat cheeses until smooth. Add beaten eggs, sugar and vanilla. Add cooked noodles and blend thoroughly. Pour melted butter into noodle mixture and stir. Pour into greased 9 x 13-inch baking pan. Bake 45 minutes until lightly browned.
Cook vegetables. Mix all ingredients and top with onion rings. Bake 30 minutes at 350°.
Combine 1st 7 ingredients. Spoon into 1 1/2-quart casserole. Top with almonds. Makes 6 half cup servings (300 calories).
Blend fruit cocktail juice and 1 package dry lemon jello instant pudding. Pour over ingredients and chill. Good with meat or fowl. Also a great light dessert.
Brown meat and onion; add spices, sauce, tomatoes and olives. Mix egg with cottage cheese and set aside. Soften tortillas in heated oil and cut in half or quarters. In a large casserole or 13 x 9-inch baking dish, spread 1/3 meat sauce, 1/2 Mozzarella cheese, cottage cheese and 1/2 tortillas. Repeat layers. Top with remaining meat mixture, Cheddar cheese and tortilla chips. Bake at 350° for 20 to 30 minutes or until bubbly.
In skillet brown meat; drain fat. In a large pot, lightly saute chopped onion and garlic in butter. Add remaining ingredients and stir. Add ground turkey or beef and simmer 1/2 to 1 hour on low heat.
Place 3 scoops of sherbet into a tall glass. Pour 8 ounces of nectar into the glass. Stir a little. Add a spoon and a straw.
Combine all ingredients, except margarine, in saucepan and cook until thick, stirring constantly to prevent sticking. Then add margarine and set off heat to cool. Will frost 3 layer cake. Freezes well.
In bowl, mix sour cream, pudding mix and Cool Whip. Add about 2 tablespoons of cherry pie filling and mix together. Pour into crust.
Cook the crushed pineapple, sugar and flour until thick. Slice bananas into cooled pie shell to line bottom. Add to cooled pineapple mixture the grated coconut and chopped nuts. Pour mixture over bananas in pie shell. Let stand in refrigerator until cold. Top with Cool Whip or whipped cream before serving.
Mix the first 5 ingredients on a piece of cheesecloth. Spread the mixture. Arrange sliced pickles, hard-cooked eggs and sausages on mixture. Roll into shape and wrap. Tie both ends. Sew or tie the opening. Cover with broth and simmer until done. Cool and unwrap before slicing. Serve with tomato sauce.
Mix first 3 ingredients together. Beat at medium speed 4 minutes. Put instant pie filling in bottom of 8-inch square pan. Put cake mixture on top of filling. Sprinkle with nuts, oleo and coconut, if desired. Bake at 350° for 40 minutes. Serve with Cool Whip. Can use any pie filling.
In a large bowl, combine the first seven ingredients. In a small bowl, combine the Miracle Whip, sweet pickle relish, salad dressing, salt and pepper. Fold into rice mixture. Serve in a lettuce lined bowl. Refrigerate leftovers. Yield: 4-6 servings. I do not put mine in a lettuce lined bowl.
Brown meat; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles as directed on package. Drain noodles. Beat eggs. Add remaining ingredients except cheese. Layer half the noodles in a 9 x 13 x 2-inch baking dish. Spread with half the cottage cheese mixture. Add half the Mozzarella cheese and half the meat sauce. Repeat. Bake at 375° for about 30 minutes. Let cool 10 minutes before serving.
Cover layers with mayonnaise. Sprinkle sugar on top. Add grated Monterey Jack cheese and crinkled bacon on top of salad. Before serving, add chopped green onions on salad. Toss right before you eat. Refrigerate 12 to 24 hours before serving.
In a 4-quart kettle or pressure cooker, place the bones, water, salt and onion. Cook covered for 1 hour to 1 1/2 hours or until meat is falling off the bones in kettle or for 30 minutes after 15 pounds pressure is reached in a pressure cooker. Strain broth and place in kettle with beets. Cook, covered, until beets are tender, 10 to 15 minutes. Strip meat from bones and add meat to soup. When beets are tender, add vinegar and mix well. Combine sour cream, water and flour in a bowl with a wire whisk or in a blender. Slowly add to the boiling soup, stirring constantly, until soup returns to boil and thickens. Serve hot with sour cream over boiled potatoes, if potatoes are desired. Without the potatoes, makes about 15 cups or 10 servings.
Saute broccoli, onions and carrots with margarine until tender. Add flour for thickening. Add broth mix with milk. Add cheese last and cook until cheese melts and thickens.
Cut corn lengthwise through less than half of corn kernel. Cut second time to remove of grain (don't cut deeply into the corn cob). In a heavy skillet, combine oil, corn, tomatoes and seasonings. Cook over low heat for 20 minutes, stirring to keep from sticking. Cover and let stand for a few minutes before serving. Serves 6 to 8.
Drain pineapple. Combine biscuit mix, milk, eggs, butter, mustard, onion powder and nutmeg in blender. Stir in ham, cheese, onions and pineapple. Pour into greased 9 x 9-inch or 12 x 7-inch pan. Bake for 35 to 40 minutes at 350°, until set.
In a jar with tight fitting lid, combine the first 7 ingredients. Shake well. Cover and refrigerate for 1 to 2 hours.
Mix cake mix as directed on box; divide mix into 2 round 9-inch cake pans. Mix jello powder (lime in one, lemon in the other). Bake and let cool. Put Cool Whip on top of bottom layer stack. Place Cool Whip all over the rest of the cake; refrigerate until ready to serve. Very, very good.
Combine flour, salt and baking powder. Beat eggs with milk. Add 1 tablespoon of melted Crisco and the corn. Combine lightly. Deep-fry until browned.
Crumble beef into a shallow 2 1/2-quart heat resistant non-metallic casserole dish. Sprinkle meat with minced onion and crushed garlic. Heat, uncovered, on roast for 6 minutes. Stir occasionally to break up meat. Drain excess fat; add pepper, chilli powder, water and tomato sauce. Stir to combine. Heat, uncovered, for 5 minutes on roast. Alternately layer tortillas, meat sauce and cheese in a round 1 1/2-quart casserole dish. Last layer should be cheese. Heat, covered, on roast for 9 to 11 minutes or until cheese melts.
Shake ingredients in a jar. Measure 1/3 cup of mixture with 1 1/2 cups water. Cook and stir until thick.
Mix together butter, peanut butter and powdered sugar. Roll into balls. Chill. In a double boiler, melt chocolate chips and paraffin. Dip balls (on end of toothpick) into chocolate 2/3 of the way up. Gently push out toothpick hole. Refrigerate.
Mix together butter and crumbs. Press mixture firmly into the bottom of a 9x13-inch pan. Add layer of coconut, chocolate chips and pecans. Pour milk over top.
Put chicken in a greased casserole dish. Season with salt and pepper. Place a piece of cheese on each piece of meat. Mix soup and water. Pour over meat. Toss stuffing mix in melted butter. Pour mix over soup. Cover with foil. Bake at 325° for 45 minutes. Remove foil and bake for 15 more minutes. Makes 6 to 8 servings.
Heat the milk and water together and add to all other ingredients. Beat well. Pour in crust. Continue baking at 350° for 50 minutes or until center is set but still soft. Do not overbake.
In 12 ounce glass, mix Ocean Spray cranberry juice cocktail, Bacardi silver or amber rum, lemon juice and grenadine. Add ice. Garnish with lemon wedge. Makes 1 serving.
Butter a square pan, 9 x 9-inch. Sread pecans in it. Heat sugar and butter to boiling, stirring all the time. Boil over medium heat for 7 minutes. Spread over nuts in pan. Place chocolate broken in pieces over hot mixture so chocolate will melt. Cut into squares. Chill until firm.
Mix first 5 ingredients and press into oblong pan. Bake at 350° for 30 minutes. While baking, beat 4 eggs. Add 2 cups sugar, 4 tablespoons flour and 5 tablespoons lemon juice. Pour onto hot crust. Bake at 350° for 20 minutes. Sift confectioners sugar on top when done. Let cool. Cut into squares.
Combine cheeses and add eggs. Cut filo in 2-inch strips. Stack and keep covered with damp towel. Take one strip and brush with butter. Place another strip on top and brush with butter. Place a rounded teaspoonful of filling on end of strip. Fold one corner to opposite side to form a triangle. Continue folding, keeping triangular shape. Brush top with melted butter. Place triangles on ungreased baking sheet. Bake at 375° for 15 minutes or until golden brown. (Freezes well.)
Melt butter; add flour and cook 2 minutes. Add milk slowly, stirring constantly until thickened. Add all other ingredients. Put in buttered baking dish and cover with baking powder biscuit dough. Bake 20 minutes at 375°. Makes 6 servings.
Combine in bowl cereal and coconut. Bring just to boil while stirring constantly the corn syrup, peanut butter, brown sugar and vanilla. Remove from heat and stir in the cereal and coconut mixture. Let cool and then shape into bird's nests. Put jelly beans in the bird's nests for eggs. Kids really love this.
Make stew and have it cooked thoroughly. Towards the end of cooking (last 15 minutes or so), mix dumpling ingredients in a small bowl. Stir well and drop by spoonful on top of boiling stew. Cover tightly and	cook about 12 minutes. Turn dumplings over and cook a few more minutes. Let simmer if you wish but turn the stew down to a slow cook from now on.
Mix well. Pour into unbaked pie crust. Bake about 45 minutes at 350° or until nicely brown.
Use canned or fresh corn. Beat eggs; add milk, cream, butter and seasoning to corn. Put into greased baking dish. Sprinkle with cracker crumbs. Bake at 350° until firm and browned on top, about 1 hour.
Melt oleo in a 9 x 13-inch cake pan. Mix cake mix as instructed on the box, except add pudding mix. Mix well. Pour this over the top of the melted oleo. Add peaches over cake batter. Sprinkle with sugar, then the juice and sprinkle with cinnamon. Bake at 350° until done.
Mix all of this together. Place in refrigerator for about 1 hour. (It makes it easier to cut out cookies.) Bake at 400° for 8 to 10 minutes.
Place the first 3 ingredients in a 2-cup measure. Mix together all ingredients. Grease a large shallow baking sheet with Mazola. Spread mixture in the sheet. Bake for 25 minutes in a 350° oven. Cut into rectangles. Serves 8 to 10.
Mix all the ingredients in a saucepan. Heat the mixture thoroughly. Serve hot. Makes 6 servings. Fun to eat with chopsticks.
Boil first 4 ingredients until soft stage. Drop in cold water, turn into ball-candy. Take off heat. Throw in pecans. Drop on wax paper.
Pour all ingredients into a large bowl. Mix until smooth and creamy (10 minutes). Spray three 9 inch round cake pans with cooking spray. Divide cake mix between all three pans. Bake at 325 for approximately 15-20 minutes or until done.
Mix all ingredients together and lay bacon on top. Bake at 350 degrees for 45 minutes.
Mix all ingredients in a bowl. Pack into a well-oiled 4-cup mold. Chill at least 3 hours or overnight. Unmold onto a serving plate and garnish with parsley. Serve with crackers. Makes 1 four-cup mold.
Mix Jell-O and hot water. Add sherbet. Refrigerate until the mixture thickens. Then add whipped cream and remaining ingredients. Refrigerate until mixture thickens.
Saute onions in butter until soft. Add sugar and salt; toss well. Cook down slightly until golden brown. Add hot bouillon and bring to a boil. Add sherry. Reduce heat and simmer 10 minutes. Spoon into soup crocks. Add slice of bread and top with cheese. Broil until cheese is brown.
Mix all the above ingredients together, except shrimp and lettuce. Place shrimp over lettuce, pour sauce over all.
Combine first 5 ingredients and mix with electric beaters until well blended. Sift together next 3 ingredients and add with first mixture. Blend well. Add poppy seed and vanilla and beat until smooth. Turn into greased pans (2 large or 3 small) and bake until brown at 350°, about 60 to 65 minutes.
Heat oven to 375. Mix brown sugar, shortening, egg and molasses. Mix in remaining ingredients except granulated sugar. Shape dough by rounded spoons into balls. Dip tops of balls into granulated sugar. Place balls, sugar side up, 3 inches apart on greased cookie sheet. Bake 8 minutes. Let set briefly on cookie sheet before removing to wire rack. For crispier cookies increase baking time to 10-12 minutes. Freeze well.
Mix 2 boxes jello, Eagle Brand milk, coconut and pecans. Place in refrigerator and chill. Shape into balls and roll in remaining box of jello. Keep in refrigerator.
Beat egg well. Add sugar and salt. Add oil. Gradually beat in flour. Beat until smooth. Dip shrimp into batter to coat well. Drop shrimp in hot oil. Brown on both sides. DO NOT overcook!!! Makes enough for approximately 2 pounds shrimp.
Boil onion, sugar, salt and squash until soft. Drain and add rest of ingredients. Save enough crumbs for top. Place in greased 1 1/2-quart casserole dish. Place in pan of water and bake for 1 hour.
Mix together flour, salt and pepper. Cut steak into 4 pieces. Coat with flour mixture. Dip steak in beaten egg or Egg Beaters, then back in flour. Heat oil in skillet over medium heat. Brown on both sides. Add water and onion; cover and simmer 1 hour. Drain excess fat.
Mix ground beef, onion and bell pepper. Cook and drain off excess. Pour beef into large bowl. Cook macaroni and drain. Mix with butter, soup and 1 cup water. Pour over ground beef mixture. Top with Cheddar cheese and let melt in oven.
Scrub and quarter potatoes. Mix all other ingredients in a large shaker bag. Melt 1 stick of margarine in 13 x 9-inch pan. Shake potatoes in mixture and place in pan in oven. Bake at 350° to 400° about 45 minutes. Turn once.
Wash potatoes. Pierce potatoes with fork. Microwave on full power for 10 to 13 minutes or until tender, turning once halfway through cooking. Wrap in clean kitchen towel to keep warm.
Cook broccoli according to package directions. Arrange broccoli in lightly greased 11 x 7 x 1 1/2-inch baking dish. Sprinkle with cheese. Combine eggs and next three ingredients; spread over cheese. Combine stuffing mix and margarine; sprinkle over top. Bake at 350° for thirty minutes or until thoroughly heated. Yield: 8 servings.
Boil potatoes and eggs. Fry bacon. Stir hot bacon grease into the chopped onions and celery. Mix salad dressing, mayonnaise and sugar. Blend bacon grease mixture and salad dressing mixture. Mix in the potatoes. Cut up 7 of the 8 eggs. Mix them in. This has to be last so the eggs are not crushed too bad. With the last egg, slice and decorate. Sprinkle with paprika and parsley; serve. Serves 8 to 10 people.
Mix together the first 4 dry ingredients. Bring to a boil the water, 4 tablespoons cocoa and 2 sticks butter. ADD to the dry mixture. ADD the 1/2 cup buttermilk, eggs and vanilla to the mixture. Pour into a jelly roll pan and bake for 15 to 20 minutes in a 350° oven.
Cook chicken until tender (not soft). Remove from bone and cut into fairly large pieces. Cook celery in broth till crisp tender. Cook rice following directions of package using chicken broth for liquid. Mix all ingredients but reserve some of the almonds to sprinkle on top. Bake 45 minutes in 350 degrees oven. Too moist - cook longer.
Puncture tenderloin every inch on top and insert sliver of garlic. Place in roasting pan and cook for 3/4 to 1 hour at 325°, or until meat thermometer reaches 160° to 170°. About 20 minutes before roast is done, cut onion and bell pepper into slices and add to pan. Save juices for gravy.
Mix all ingredients except onions. Form into hamburger patties and fry. In another pan, melt butter and fry onions until soft. Serve hamburgers on buns. Top with fried onions, lettuce and tomato.
Mix the vegetables together in a large bowl. Add the remaining ingredients to the vegetables, and mix well. Cover and chill for 3 to 4 hours before serving. Serves 6 to 8.
Mix all ingredients together. Place in 9 x 9-inch dish. Sprinkle top with nuts and refrigerate.
Boil chicken in 4 quarts water (salt and pepper) in Dutch oven until falling off of bones. Debone and deskin chicken (cook broth down to about 2 quarts). Add butter and margarine to hot broth.
Cream sugar and shortening (or margarine). Add eggs and mix well. Stir in cocoa, flour, salt, vanilla and nuts.
Mix corn meal and salt. Add enough boiling water to cook and moisten the corn meal. The mixture should be the consistency of mashed potatoes. You may add more water, if you need too.
Place saltines on foil lined cookie tray. Melt butter and brown sugar and then pour this mixture over the crackers. Bake in preheated 400° oven about 5 minutes or until bubbling. Remove and sprinkle with chocolate chips, letting them melt, then spread with back of spoon. Add walnuts and press in slightly. Refrigerate for an hour or so; then either break or cut into pieces.
Cream sugar and shortening. Add flour. Mix well and reserve 1 cup of mixture. Add rest of ingredients to crumb mixture. Beat well. Put in shallow pan. Sprinkle top with cup of crumbs and bake at 350° about 30 minutes.
Preheat oven to 350°. Mix margarine, sugar, eggs, flour, baking soda and salt. Mash bananas and add to mixture. Pour into loaf pan. Bake 40 to 50 minutes. Test with toothpick.
Combine cheeses (Cheddar first) in food processor until smooth. Roll into a ball using wax paper; chop nuts and pour over ball. Continue rolling on wax paper until ball is coated with nuts. Other ingredients may be added if desired during processing.
Cover figs with water and cook until soft; drain. Cut off stems and buds, then grind to a pulp. Add vanilla, sugar, lemon juice and nuts. Spoon mixture onto crescent rolls and fold corners to make an envelope shape. Bake according to roll package directions.
Mix ingredients and pour into greased casserole dish. Bake at 350° for 30 minutes.
Mix all ingredients and pour into greased muffin tins. Bake at 350° for 15 to 20 minutes, until done.
Mix pudding and milk, then fold in Cool Whip. Line bottom of a 9 x 13-inch pan with whole graham crackers, then spread with half of the pudding mixture. Add another layer of graham crackers and the rest of the pudding mixture. Add another layer of graham crackers. Top with the icing. Better if made about 8 hours ahead.
Cream sugar and Crisco together. Gradually add in eggs. Mix thoroughly and then add cinnamon. Pour one cup of flour over raisins and nuts. Gradually pour 2 cups flour into mixture. Add water and after thoroughly mixed, pour in nuts and raisins. Bake approximately 12 minutes at 350°.
Open hole in prune. Stuff with cream cheese, then insert 1 pecan half in center of each.
Mash potatoes with potato masher. Combine all ingredients. Stir well and pour into salad dish.
Place all ingredients in large mixing bowl and mix with hands. Put mixture into loaf pan, sprayed with low-calorie spray. Make sure mixture is pressed into corners and along sides. Bake, uncovered, at 350° for about 1 hour and 10 minutes. Let loaf stand 15 minutes before slicing. Makes 6 servings.
Heat oil in a wok or large skillet over medium-high heat. Add peas. Stir-fry 2 minutes. Add water chestnuts, garlic, ginger, soy sauce and hot pepper sauce. Cook 2 minutes, or until peas are crisp-tender. Garnish with cilantro sprigs. Serve immediately. Makes 3 to 4 servings.
Combine the first 3 ingredients; boil for 2 minutes. Place Club crackers on cookie sheet. Place chopped pecans on crackers. Pour the oleo-butter-sugar mixture over crackers. Bake for 8 minutes at 350°.
Blend sugar and cocoa. Add milk and margarine. Cook on High in microwave for 2 minutes. Remove, stir and add vanilla and nuts.
Freeze cranberries, then grind or chip in blender. Mix sugar and frozen cranberries and let stand several hours. Drain. Drain crushed pineapple and combine Cool Whip, pineapple, grapes, nuts and cranberries. Refrigerate.
Mix all ingredients except cocktail sauce. Refrigerate overnight. Serve with cocktail sauce; spread over top. Serve with crackers.
Combine sugar, margarine and milk; bring to a rolling boil. Cook rapidly 5 minutes over medium heat, stirring constantly. Mixture will scorch easily. Remove from heat; stir in chocolate morsels. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into buttered 13 x 9-inch pan. Cool; cut in squares.
Soften butter and cream cheese. Blend together. Add flour. Chill 1 hour.
Preheat oven to 350 degrees. Sprinkle hens with salt, pepper, and garlic powder inside and out. In a frying pan, saute bacon until soft. Add onions, green peppers, and garlic and cook over medium heat until soft, and until bacon is done. Remove with slotted spoon to a large mixing bowl. Add rice, mushrooms, and green onions and toss to mix well. Stuff into hens. Place 3 pats of butter on each hen and wrap with aluminum foil. Bake for 1 hour and 15 minutes; open foil and bake 15 more minutes to brown hens.
In soup bowl, mix eggs with onion powder, garlic powder, salt and pepper. Let set.
Combine all ingredients except flour. Alternate flour with a mixture of other ingredients until a thick dough is formed. Roll out dough on a cookie board to 1/4-inch thick. Cut into squares. Place on a cookie sheet that is ungreased. Bake at 300° for 15 to 20 minutes, or until browned. Frost or serve plain. Makes about 7 dozen large tea cakes. Recipe may be halved, if desired.
Dissolve jello in boiling water. Add strawberries. Stir occasionally until thawed. Add pineapple and pour half of the salad into 8 x 8 x 2-inch pan. Chill until firm. Spread evenly with sour cream. Pour remaining jello atop and chill firm.
Split muffins in half. Top with salsa. You can add browned hamburger, sausage, ham, pepperoni, peppers or mushrooms if you like. Top with cheese. Microwave until cheese melts.
Mix together sugar, flour, cheese and pineapple. Put in dish. Sprinkle crackers on top. Pour butter over mix. Bake at 350° for 30 minutes.
Mix cornmeal, sugar, salt, shortening and milk in medium pan until thick (like cooked cereal). Cool to lukewarm. Add yeast, which has been dissolved in lukewarm water, then eggs. Beat thoroughly. Add flour to form soft dough.
Mix grated potatoes and milk. Drain milk and add egg, flour and onion. Salt and pepper to taste. Mix well. Drop by spoonfuls onto well-greased pan. Brown on both sides.
Combine cream cheese and sour cream. Add all other ingredients and mix well. Spread a thin layer on flat tortilla. Roll tortilla tightly and wrap in plastic wrap. Chill for 1 to 2 hours. Cut into 1/2-inch slices.