HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in lightly greased 9 x 13 x 2 baking dish. Cover each piece of chicken with a slice of cheese. Combine wine and soup and pour over chicken. Sprinkle dry dressing over the top. Drizzle butter over all. Bake at 350° for 45 to 55 minutes.
Mix all ingredients well in a large mixing bowl. Pour into a tube pan or two loaf pans and bake at 350° for about 70 minutes.
Put half the nachos in the bottom of a casserole dish. Sprinkle with half the onions. Combine chili and water; pour half over the casserole. Top with half the cheese, then repeat. Put in 400° oven until bubbly.
Mix Ricotta cheese, almonds, citron, orange peel, cherries and vanilla. Combine eggs and sugar, then add to cheese mixture, stirring until blended. Roll 2/3 of dough between 2 floured sheets of waxed paper in a circle to fit a 9-inch loose-bottom cake pan or 10-inch pie plate. Fit rolled dough in pan. Fill with cheese mixture. Roll remaining dough; cut into 1/2-inch strips. Arrange strips in lattice pattern on top of filling; crimp edges. Bake at 350° for 45 minutes, or until lightly browned and crust is golden. Cool. Serves 6 to 8.
Heat oil slightly (medium). Sift flour and mix with all but 4 tablespoons of buttermilk. Put the 4 tablespoons on top of batter and pour medium hot oil on top of buttermilk. Stir well and drop by heaping tablespoonfuls onto bread pan with lip. Bake at 475° for 15 minutes or until lightly brown.
Combine sugar, flour and corn meal; mix well. Add eggs and margarine, beating well. Pour into unbaked pie shell. Bake at 325° for 45 minutes, or until brown.
Put fresh raspberries into a bottle. Fill with vinegar and let stand 1 week. It will turn red and ready to serve.
Combine the bacon, cheese and onion and sprinkle over a large buttered pie plate or quiche dish. Place the milk, biscuit mix, eggs and seasoning into a blender and blend well. Pour this mixture into the dish over the other ingredients. Bake at 350° for 50 to 55 minutes or until quiche is golden brown.
Saute mushrooms, oleo and paprika. Sprinkle in flour and parsley. Add beef broth and simmer. Mix together egg yolk and sour cream. Slowly add to soup and heat. Do not boil!!
Whip cream cheese until soft and fluffy. Beat in peanut butter and powdered sugar. Slowly add milk. Blend in Cool Whip and pour into prepared crust. Top with nuts. Freeze until firm; takes 4 to 6 hours. Cover with plastic wrap if any leftover in freezer.
In small bowl, place chopped dates and boiling water. Set aside to cool. Sift flour, baking powder, baking soda and salt. Beat eggs, sugar, butter and vanilla. Add date mixture. Add flour mixture. Cut cream cheese into 3/4 inch cubes. Fold in. Preheat oven to 350°. Pour into greased loaf pan and bake 70 to 75 minutes. Cool 10 minutes and remove from pan. Refrigerate when completely cool.
Soften yeast in warm water. Heat cottage cheese to lukewarm. Combine in bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and yeast. Add flour until dough is stiff, add gradually. Knead dough for approximately 5 minutes, then cover. Let rise in warm place (85° to 90°) until light and doubled in size, 50 to 60 minutes. Then stir down. Place in greased bread pan. Let rise 30 to 40 minutes. Bake at 350° for 40 to 50 minutes until golden brown.
Boil lasagna noodles 20 minutes. Set aside a small bowl of sauce. Grease a 9 1/2 x 13 1/2 x 2 casserole. Arrange in the following order: 2 or 3 spoons (very thin layer) layer of sauce in bottom of dish; 3 noodles; cover with mozzarella, ricotta and parmesan cheese in that order; sauce, 3 noodles; cheese; sauce; 3 noodles; cheese; sauce and noodles. This is the top layer of noodles, cover this with the sauce that was set aside. Cover with aluminum foil and bake at 350° for 30 minutes if cooked immediately. If refrigerated bake for 1 hour.
Mix together red peppers, tomatoes and purple onion; set aside. Mix vinegar, 2 tablespoons olive oil, salt, pepper and sugar. Pour over pepper mixture. Toss and chill. Slice baguette. Brush bread with 1/4 cup olive oil. Bake at 400° for 4 minutes. Spoon tomato mixture on top. Place Feta cheese on top. Broil 3 minutes or until bubbly.
Beat egg slightly. Add sugar, salt and lemon juice. Cook until thick, stirring constantly. Cool. Fold cooked sauce into Cool Whip. Combine fruits and nuts; add sauce to fruits and nuts. Keep cool until served. Serves 6.
Blend 1st five ingredients and spread on muffin halves. Cut each half into quarters (makes 48 pieces). Freeze for 24 hours. (Great for making ahead of time for guests.) Broil for 5 minutes, until light golden brown. (Can go from freezer to broiler.)
Combine ingredients and beat for 2 minutes. Pour into greased and floured Bundt pan and bake at 350° for 55 minutes. Serve garnished with additional whipped cream flavored with Kahlua, if desired.
Saute meat in oil until pink is gone. Add stir-fry vegetables. Cook until tender. Add cooked noodles, season with salt and pepper and shoyu. Add optional vegetables, simmer until vegetables are heated.
Add melted butter to sugar and cream well. Add eggs one at a time. Stir in vanilla and pecans. Layer bottom of unbaked pie shell with chocolate chips and cover with pie filling. Bake at 350° for 20 to 25 minutes. Individual tart shells can also be used.
Mix all ingredients together and drop by spoonful onto baking sheet. Bake at 400° for 10 minutes. Let cool and make sandwiches by adding filling.
Sift flour and soda together twice; set aside. Cream butter; add sugar slowly, beating constantly; cream well. Add eggs, one at a time, beating well after each addition. Stir in sour cream. Add flour mixture, 1/2 cup at a time, beating constantly. Stir in extract. Turn batter in well-greased and floured 10-inch tube pan. Bake in preheated oven at 325° for 1 hour and 30 minutes or until cake test done. Place cake on rack; cool completely before serving.
Put all ingredients in a bowl and mix well (mixer at low speed) for 2 or 3 minutes. Bake in greased and floured Bundt pan at 350° for 1 hour.
Sprinkle onion with sugar, juice of a lemon and herring liquid. Mix in the drained herring and sour cream. Let stand overnight.
Mix cabbage and salt and let stand for 30 minutes; squeeze by hand to drain off moisture. Cook macaroni in boiling salted water for 10 to 12 minutes, or until tender. Drain; rinse with cold water and drain again. Combine butter or margarine, sugar, pepper, caraway seed, cabbage and macaroni in large skillet. Cook slowly, stirring frequently, until lightly browned. Add pimiento. Yields 4 to 6 servings.
Preheat oven to 375°. Lightly grease a deep 2 1/2-quart casserole. Let prepared mashed potatoes cool slightly. Stir in sour cream, eggs, chives, salt and pepper. Spread in casserole. Bake uncovered 30 to 35 minutes. Sprinkle with cheese and bake 10 more minutes until puffed and cheese is melted. Serves 12.
Mix all together. Pour into an unbaked pie shell. Bake for 35 minutes in a 375° oven.
Simmer 1 hour after it comes to a boil. Put in canning jars. Process in 15 minute water bath.
Saute garlic in oil. Add spinach to garlic and mix. Remove spinach mixture. Add tomatoes to pan and mash with potato masher. Add spinach back into mixture. Add to taste the white wine, grated cheese and red pepper. Cover sauce and simmer for 1 hour. Serve over cheese tortellini.
Mix cream cheese, pineapple, onion and pepper together. Shape into ball and roll into pecans. Chill.
Blend together first 5 ingredients. Split English muffins and spread with mixture. At this point, they may be frozen.
Crush crackers. Melt butter; put on crackers to make a crust for an 11-inch pie plate. Save 1 cup of crackers for the top. Dissolve jello in boiled hot water. Add sugar. Let it stand until it cools. Add lemon juice. Whip Carnation milk until peaks form. Add cool mixture; whip 1 minute more. Pour mixture into chilled graham cracker crust. Top with remaining cup of crumbs. Chill for 4 hours.
Mix and divide into 2 cup portions for use or to give as gifts. Give with following recipe:
Peel shrimp and cut vegetables. Heat oil in large frying pan or wok. Place peeled shrimp in pan and cook in oil on medium until it turns pink. Do not overcook. Remove shrimp. Add all vegetables listed and stir-fry until tender. Do not overcook vegetables. Remove vegetables; add more oil to pan. Add rice, stirring until golden brown. Add water and soy sauce; let rice cook. Do not overcook rice (follow directions on the box of rice you are using).
Heat ingredients together. Pour into an 11 x 7 x 1 1/2-inch baking dish.
Line 9 x 13-inch pan with bread. Brown sausage; drain. Crumble over bread. Put cheese over sausage. Beat eggs. Add mustard and half and half. Pour over cheese. Refrigerate overnight. Bake 45 minutes at 325°.
Warm olive oil and garlic in a medium skillet. Add tomato, pepper and fresh basil. Stir and cover. Simmer 15 minutes. Add Pasta Accents and water; stir to combine. Cover; simmer 3 to 5 minutes until vegetables are crisp and tender, stirring occasionally. Garnish with Parmesan cheese.
Mix all ingredients in a large bowl. Put in large 9 x 13-inch glass Pyrex dish. Bake in oven at 325° for 1 to 1 1/4 hours until brown on top.
Preheat oven to 275°. Beat whites until stiff and they hold peaks. Thoroughly beat in 2 tablespoons sugar at a time, 3 times. Then add vanilla, vinegar and sugar* all at once. Grease and flour 9-inch spring-form pan, then fill with 2/3 of mixture. Bake for 1 hour. (For kisses, grease and flour cookie sheet, then make a circle of small kisses.) Top with whipping cream sweetened with 2 tablespoons powdered sugar and 2 to 3 drops vanilla.
Squish all ingredients together except butter. Form nice, thick patties. Saute in butter on low-to-medium heat until brown on the outside. Simmer on low about 30 minutes. Add gravy and serve with mashed potatoes or on burger buns.
Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy 1-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat 9 to 10 minutes to 238° (soft ball). Remove from heat and allow to stand until lukewarm (110°), about 1 hour. Add vanilla and beat until mixture just begins to lose its gloss and hold its shape. (Requires very little beating.) Quickly stir in nuts and cherries and turn into oiled pan. Let stand until firm before cutting. Makes 1 1/2 pounds.
Put raw hamburger in bottom of 9 x 13-inch pan. Sprinkle with salt, pepper and onion. Mix water and soups; pour over hamburger. Add 2 cans drained veggies. Put Tater Tots on top in rows. Bake at 350° for 1 hour.
Grease muffin tins and preheat oven at 350°. Mix all ingredients together and stir until well moistened. Save a small amount of the sugar and mix with 1/2 teaspoon cinnamon for sprinkling on top of each muffin. Spoon mixture into tins, about 1/3 full, and bake for 20 to 35 minutes or until cake springs back when touched in the middle. Good hot served with butter!
Brown hamburger and onion in skillet. Mix remaining ingredients, omitting cheese. Pour 1/2 batter into pan. Top with grated cheese. Pour meat over cheese, then pour remaining batter on top. Bake at 350° for 40 minutes.
Preheat oven to 350°. Cut sausage into around 3-inch pieces. Quarter the potatoes and cut the onions into chunks. Place into a 9 x 13-inch baking dish. Pour olive oil on top just covering sausage, potatoes and onions. Sprinkle oregano on top. Do not cover. Bake in a 350° oven for 1 1/2 hours, turning potatoes and sausage often to brown all sides.
Beat cake mix, oranges, oil, and eggs (mix thoroughly). Pour batter into greased and floured 9 x 13-inch baking pan. Bake in 350 degree oven for 25 minutes. Beat remaining ingredients and spread onto cooled cake. Serves 16 and takes about 40 minutes to make.
Cream butter, sugar and vanilla in large bowl for 5 minutes at medium speed. Add eggs, one at a time, beating well after each addition. Dissolve coffee granules in water. In another bowl, combine flour, cocoa, salt and buttermilk to creamed mixture, beating just until mixture is blended. Pour into greased and floured 12-cup Bundt pan or 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until cake tests done. Cool 20 minutes. Remove from pan. (Cool completely and sprinkle with confectioners sugar, if desired.) Best when baked 1 to 2 days prior to eating for a richer taste.
Salt and pepper meat that has been placed in the Dutch oven. Add bay leaf, oregano, vinegar, caraway seed and first 1/2 cup of water. Cook slowly for three hours.
Peel and cut zucchini like apple slices. Boil about 5 minutes. Drain. Put in cold water for 5 minutes. Drain well.
Use only upper wing sections. Use tips for stock, if desired. Dip pieces in egg; roll in cornstarch. Fry wings in hot oil for about 10 minutes, or until golden brown. Place on baking sheet. Season with pepper. Combine remaining ingredients and pour over chicken. Bake, uncovered, for 30 minutes. Makes up to 4 servings.
Mix the cake mix, pudding mix, eggs, oil and water together; beat thoroughly. Pour in greased and floured tube or Bundt pan. Bake at 350° for 50 minutes.
Sift flour and measure. Sift again with the baking powder and salt. Cut in the shortening until mixture has a fine, even crumb. Place in a closed container; keep in refrigerator, using as desired. This mixture will keep at least a month in the refrigerator. It will yield five batches with two cups of the mixture to the batch. It may be used for biscuits, dumplings, shortcake, waffles, muffins, quick coffee cake and dozens of other things.
In a large skillet, brown meat; drain. Add seasoned salt, taco seasoning mix, tomatoes, sauce and chilies; mix well. Simmer, uncovered, for 15 to 20 minutes. Combine cottage cheese and eggs. In a greased 13 x 9 x 2-inch baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving.
Combine all ingredients in mixer bowl and mix at medium speed until smooth. Pour into a 9-inch pie crust. Bake at 425° for 15 minutes, then at 350° for 30 minutes. Serves 8. One serving: 30 g. carbohydrates; 9 g. protein; 16 g. fat.
Wash potatoes. Slice in 1-inch slices. Put a thin slice of onion and thin slice of butter between each slice of potato. Hold potato together and wrap in tinfoil. Repeat procedure with each potato. Lay them on a pan. Bake in oven at 350° for approximately 1 hour.
Combine sugar, yeast, salt and 2 cups flour in mixing bowl. Heat water and margarine until warm. Add to dry ingredients in mixing bowl; beat at medium speed 2 minutes. Add 1 cup flour and 2 eggs; beat at high speed 2 minutes. Stir in remaining flour to make a soft dough. Place dough in refrigerator or use as needed.
Do not grease a 9 x 13-inch pan. Do not beat cake, but mix well. Mix together all cake ingredients. Bake for 45 minutes at 350°. Frost.
Cook chicken, mash up. Cook spaghetti in chicken broth. Take one cup broth and saute pepper and onions until clear. Add to spaghetti. Add remaining ingredients. Mix well; pour into large casserole. Put in the oven until hot and bubbly.
In a small heavy saucepan, combine the skim milk, evaporated skim milk and sugar. Heat, uncovered, over low heat until the milk bubbles gently, about 5 minutes.
Cook rice; add butter. Combine beans and picante sauce. Microwave for 3 to 4 minutes. Ready to serve.
Heat oven to 400°. Trim fat from chops. Sprinkle both sides generously with pepper, seasoned salt and garlic powder. Place on large piece of heavy-duty foil. Put squash on top of chops. Fill hollows with brown sugar, honey and oleo. Put mushrooms on top of chops. Wrap tightly in foil. Put on baking sheet and bake about an hour or until tender. Serves 2.
Blend sugar and flour. Add egg yolks, butter, lemon rind, lemon juice and buttermilk. Cook in double boiler about 15 minutes, stirring constantly. Beat egg whites very stiff; fold into cooked mixture while still hot. Set aside to cool, then pour into 9-inch baked pastry shell. Serve with whipped cream.
Pour pie filling (apple, cherry or other favorite) into 8-inch cake pan or square baking dish. Sprinkle dry cake mix over the fruit. Cut butter stick into small pieces and dot over the cake mix. Sprinkle chopped nuts over all. Bake at 350° for 45 to 50 minutes. Serves 6 to 8.
Cook the rice in water. Meanwhile, fry the bacon until crisp. Remove from fire; drain off most of the grease. In the same frying pan, fry the scrambled eggs; remove from fire.
Mix all ingredients and put into a greased Bundt pan. Bake at 350° for 45 minutes to 1 hour. When done, remove from pan and sprinkle with powdered sugar.
Dissolve gelatin in boiling water. Add cranberry sauce and stir until melted. Add undrained pineapple. Chill until partially set. Stir sour cream and add to jello mixture. Pour into mold and chill.
Heat soup and Cheez Whiz in saucepan. Cook vegetables as directed on package. Drain. Pour sauce into 2-quart casserole dish. Pour vegetables over sauce. Sprinkle onion rings on top. Bake 15 minutes at 350°. Garnish with parsley, carrot curls and cauliflower.
Boil for 3 minutes. Add drained vegetable mixture and cook over low heat for 15 minutes. Fill hot jars and seal.
Combine corn, cucumbers, onion and tomato in bowl. Blend sour cream with mayo. Add remaining ingredients. Add sour cream mixture to corn mixture. Chill.
Melt butterscotch chips over hot water (not boiling) in double boiler. Add noddles and peanuts and toss together until well coated. Drop by teaspoon onto greased waxed paper. Use two spoons, one to scoop mixture out of the other. Allow to cool and dry. Makes about 55 to 60 crunchies.
Mix all ingredients in small saucepan. Heat to boiling. Reduce heat and simmer 5 minutes. Serve warm or cool. Yields 1 1/4 cups.
Press 1 tube of crescent rolls on the bottom of an ungreased 9 x 13-inch cake pan. Cream all ingredients, except egg white, together. Pour on top of rolls. Place the other tube of rolls on top. Brush with egg white, then sprinkle with cinnamon. Bake at 350° for 25 minutes.
In a large bowl dissolve gelatin in boiling water. Stir in lime peel and lime juice. Add ice cream by spoonfuls, stirring until melted. Chill till partially set (the consistence of unbeaten egg whites). Whip the 1 cup whipping cream and fold into lime mixture. Chill till mixture mounds when spooned. Turn into baked pastry shell. Chill several hours or overnight until set. To serve, top with unsweetened whipped cream and maraschino cherries if desired. Cover and chill to store. Makes 8 servings.
By hand, beat sugar, flour and eggs in bowl with a little of the milk. Heat milk to almost boiling, then add mixture to heated milk. Continue to stir mixture and milk over heat until it thickens. When it thickens, remove from burner and add butter and vanilla. Cool. Layer wafers, bananas, pudding, wafers, bananas, pudding, then put wafers on top.
Grease a baking pan (8 x 8 x 2-inch) or a 2-quart baking dish. Preheat oven to 350°. Measure the oats, flour, salt, cinnamon and brown sugar into a bowl. Remember to pack the brown sugar. Measure the margarine. Cut it into the dry ingredients until it is like small peas. Adjust the oven racks so that the pan is in the center of the oven. Peel and slice the apples. Arrange in the baking pan or dish. Spread the oatmeal mixture on top of the apples. Press lightly. Bake 30 minutes until topping is light brown and the apples are tender. Serve warm with milk or ice cream.
Put Cool Whip in bowl. Add pistachio pudding. Stir, then add can of fruit cocktail. Add marshmallows and coconut. Mix. Let salad sit in refrigerator until cold and serve.
Place ham and cheese on flattened chicken breast and roll up. Place rolled chicken breast into chili shell and secure with toothpick. Place stuffed chilies into buttered baking dish. Pour liquids over stuffed chilies and bake 45 minutes to an hour at 350°. Serve over rice. Freezes well.
Mix oil, eggs, flour, sugar, vanilla and pinch of salt together; beat well. Add apples and chopped pecans and mix well. Pour batter in greased tube pan and bake at 350° for 45 minutes or until toothpick comes out clean. Punch holes in cake with a fork and pour Glaze over cake while cake is hot.
Mix all together and cook in a tube pan at 350° for 1 hour or more.
Mix together all ingredients in large bowl. Press mixture into a greased 9-inch pie pan. Bake 25 minutes at 375°. Cut into wedges and serve hot. Serves 6 people.
Mash banana and add to cake mix. Follow directions on the box and bake in a Bundt pan. Cool. To top with glaze: Stir hot milk or water into confectioners sugar. Drizzle on top of cake.
Mix egg, sugar and peanut butter together well. Roll in 1 to 1 1/2-inch balls and place on cookie sheet. Press chocolate star in center of each cookie. Bake in 350° oven for 8 to 10 minutes. Cool on cookie sheet for short while before removing. Makes 2 1/2 to 3 dozen. Use ungreased cookie sheet for baking.
Start at 1:00 p.m. Boil water, salt and sugar for 5 minutes. Add shortening and cool. Add flour to cooled liquid. Add softened yeast. Beat well. Add eggs. Knead for 10 minutes. Dough will be double at 6:00 p.m. Knead down at 9:00 p.m. Shape and put in greased pans. Let stand overnight. In the morning, bake at 420° for 12 to 15 minutes.
Mix ingredients 2 minutes with electric mixer. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Put ground beef in a pan. Cook over medium heat until meat is browned. Drain off fat. Add tomatoes, rice, water, salt and pepper. Cover and boil gently for about 25 minutes, until rice is tender. Add split peas. Heat slowly until hot. Makes 2 servings, about 1 cup each.
Mix catsup, vinegar, onion, Worcestershire sauce and sugar until sugar is completely dissolved. Then add oil and mix again. Refrigerate.
Layer lettuce, celery, onion and peas. Spread mayonnaise over. Sprinkle with sugar, then cheese and bacon bits.
Slice potatoes thin. Put oil in skillet and get hot. Slice an onion with the potatoes and place in hot oil. Cook slowly with lid on. Remove lid after potatoes are tender and cook, uncovered, until brown. When potatoes have been placed in serving dish, sprinkle grated cheese and put on top of potatoes while hot. Serve.
Cook hen until tender in plenty of water. When done, remove hen from broth and debone. Simmer celery, onions and bell pepper in broth until tender. Boil spaghetti in broth and season with salt and pepper. Dice chicken, mushrooms and pimento; add to vegetables and spaghetti. Cube cheese and add to chicken mixture.
Bring oil, water and cocoa to boil. Remove from heat. Add dry ingredients. Beat eggs in bowl. Add milk and baking soda; mix well. Add to mixture. Beat well.
In small bowl, combine cream cheese, milk, lemon juice and salt. Finely chop onion. Add to cream cheese mixture along with pressed garlic. Mix well. Spread cream cheese mixture over bottom of small 8-inch pan. Coarsely chop tomato and bell pepper and sprinkle over cream cheese mixture. Top with crab meat. Snip parsley and sprinkle over crab meat. Cover and refrigerate. Serve spread with bread slices. Yield: 15 to 20 servings.
Saute onion, green pepper, margarine and salt. Combine with all ingredients except cheese and pour into large casserole (greased). Top with grated cheese. Bake at 350° for 40 to 45 minutes.
Place all ingredients in blender. Cover and blend about 30 seconds, or until smooth. Serve immediately. Serves 8.
In a small bowl, combine Cheddar cheese, cream cheese, deviled ham, scallions and chilies. Mix well. Shape into ball. Roll in chopped walnuts. Wrap in plastic wrap. Chill. Remove from refrigerator to soften slightly before serving. Serve with crackers. Makes 1 to 2 cup cheese ball. We add a little Tabasco and Worcestershire sauce also (hot and spicy).