HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken breast with seasonings until done. Cube chicken and put in a large casserole dish with soup, cooked noodles, cashews and butter. Sprinkle Chinese noodles on top and bake at 350° until noodles are crispy.
Brown meat with onions; drain and add soups and spices to meat. Simmer for 15 minutes over low heat. Cook noodles and drain. Grease 9 x 13-inch pan. Layer noodles on the bottom, then meat sauce, Cheddar cheese and sprinkle Parmesan cheese over that. Top with sliced mushrooms. Cover with foil and bake for 35 minutes at 350°. Take foil off and bake an additional 10 minutes. Cool and cut into squares.
In large bowl, whip softened butter. Add softened ice cream, sugar and spices. Freeze in large container.
Mix well; put in buttered casserole dish. Cover with crushed Ritz crackers and bake at 350° for 30 to 35 minutes.
Clean and chop broccoli; cook and set aside. Saute onion in butter. Add broccoli and rest of ingredients. Mix well. Pour into prebuttered casserole dish. Bake at 350° for 30 minutes, covered with aluminum foil.
Mix all dry ingredients together. Add remaining ingredients and mix well. Bake 1 hour or until done at 350°.
Mix sugar, oil and eggs. Mix in the dry ingredients and mix well. Bake at 350° for 40 minutes; check. This is a very easy recipe. This is also an Amish recipe.
Mix all vegetables together. Mix sugar (or diet sweetener), oil and white vinegar together well. Pour over mixed vegetables.
Heat oil in skillet. Add onions and pepper. Then add garlic. Saute until onions are tender and clear. Add tomatoes last and cook until heated through. Serve over pasta. Can add more ingredients to your taste or quantity. This is a low-fat dish.
Preheat oven to 325°. Beat eggs until foamy. Add flour and sugars. Beat until well blended. Blend in butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake for one hour.
Combine all ingredients in a blender. Process until smooth. Serve in small bowls or cups. Makes four 1/2 cup servings.
Preheat oven to 350°. Grease and flour baking sheet, shaking off excess flour. Combine flour, baking powder, salt, baking soda and sugar in large bowl. Using a pastry blender or fork add 1 stick butter (do not substitute margarine) until mixture resembles cornmeal. Form a well in the mixture and add buttermilk. Mix well with fork. Fold blueberries in gently with wooden spoon. Turn onto floured surface and lightly knead 10 to 12 turns. Cut with biscuit cutter or mold by hand into 10 to 12 biscuits. Place on baking sheet and place in center of oven on 350° for 20 to 25 minutes.
Mix all ingredients together in thick boiler. Let come to a boil and boil for 1 minute. Remove from heat. Add vanilla and beat until smooth. Spread on cake. Makes enough for a large cake.
Marinate meat 4 to 5 hours before cooking. Use for beef or chicken breast.
Preheat oven to 350°. Combine crumbs, pecans, sugar and margarine; press firmly on bottom of 13 x 9-inch baking pan.
Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally until beef is brown and drain. Stir in remaining ingredients except beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling; reduce heat. Simmer, uncovered, about 10 minutes, stirring occasionally, until desired thickness.
Heat soup in medium saucepan. When warm, add gelatin. Stir until dissolved. Add cream cheese; when melted, remove from heat. Add remaining ingredients. Chill at least 4 hours.
Arrange strawberries on top of baked pie crust. In saucepan, mix water, cornstarch and sugar. Cook over medium heat until thick. Remove from heat and add Jell-O and red food coloring. Cool 5 minutes; pour over berries in shell. Serve with whipped cream.
Mix chilies, cream cheese and green onions. Add Tabasco sauce and garlic powder to taste. Spoon onto tortilla and roll up. Refrigerate for two hours, then cut into 1/2-inch rings and serve with hot sauce. Covers 5 (8-inch) tortillas.
Combine sugar, milk, margarine and cocoa. Bring to a good hard boil. Boil 1 minute. Take off heat and add oatmeal, peanut butter, vanilla and salt. Mix well. Drop by spoonful on waxed paper on cookie sheet. Makes about 3 dozen.
Add butter, sour cream, creamed corn and whole kernel corn. Combine eggs and muffin mix and add to the above ingredients. Pour into a greased 7 x 11-inch baking dish. Bake at 350° for 35 minutes.
Mix jello, oranges and crushed pineapple together. Add marshmallows and then Cool Whip. Put in refrigerator until it is set. Keeps well in refrigerator.
Lightly grease a 10-inch pie plate. Sprinkle cheese and onion in pie plate. Beat milk, Bisquick, eggs, salt and pepper in a medium bowl with electric mixer until smooth. Stir in any meat. Pour into pie plate. Bake until brown and knife inserted comes out clean. Let stand 5 minutes before cutting.
Mix eggs, oil, sugars, zucchini and vanilla together, then add dry ingredients. Bake at 325° for 1 1/2 hours. Makes 2 medium loaves.
Mix and sift first four ingredients. Make a well and add in order; Mazola oil, egg yolks, water, lemon rind and vanilla. Beat with spoon until smooth. Add cream of tartar to egg whites. Beat until egg whites form very stiff peaks. Gently fold first mixture into egg whites until well blended. Fold, do not stir! Turn batter into ungreased 10-inch tube pan. Bake in moderate oven (325°) 70 to 75 minutes or until cake springs back when touched lightly with finger. Immediately invert pan over funnel to cool. Remove from pan, loosening sides with spatula. Frost with berry icing or whatever you prefer. For 9-inch tube pan use 1/2 of mixture. Bake at 325° for one hour.
Mix everything except cornflakes and margarine together. Place in a casserole dish. Cover with the crushed cornflakes and melted margarine. Cook at 350° for 45 minutes.
Mix well. Bake at 300° for 45 minutes. Serve piping hot!
Fry bacon, drain and crumble. Saute mushrooms, onions and garlic over medium heat for 6 to 8 minutes. Stir in flour, salt and pepper. Add cream cheese, worcestershire sauce, and soy sauce. Cook over low heat, stirring constantly until melted. Remove from heat. Stir in sour cream and crumbled bacon. Pour into a serving bowl and serve with crackers or bread.
Sprinkle pork chops lightly with salt and pepper. Place in a 12 x 8-inch baking dish; cover with plastic wrap (do not vent). Cook at Medium-low (30% power) for 16 minutes, turning chops over and rotating dish half turn after 10 minutes.
Cream oleo and sugar together. Cook all at 325° for 1 hour and 10 minutes or until done. Take from oven and pour syrup over.
Note: I don't bother making the lemon filling. I take a package of Jell-O lemon pie filling. Fix according to box. Let cool. Fold in whipped topping and use that. I like it better and it saves time.
Brown meat and onion in skillet. Drain tomatoes and reserve liquid. Chop up tomatoes. After meat and onion are browned, add taco seasoning, tomatoes and rice. Add water to tomato juice to make 2 1/2 cups liquid. Add liquid to skillet and mix together. Bring to a boil, then simmer for 20 minutes, stirring occasionally. To serve, place casserole on plate, then top with shredded lettuce, then grated cheese.
Preheat oven to 400°. Spray cookie sheet with nonstick spray. Mix together in bowl, potatoes, egg whites and Cajun spice. Be sure potatoes are coated well. Pour all out on baking sheet and spread out evenly. Bake until brown on one side and turn over. Bake until done. Contains approximately 1 gram of fat per serving.
Heat oven to 375°. Mix margarine and cream cheese in a large bowl. Stir in sugar and vanilla. Stir in flour. Shape rounded teaspoonfuls of dough into 3-inch logs, tapering one end slightly to resemble pencil points. Place two inches apart onto ungreased cookie sheet. Bake approximately 10 minutes or until set but not brown. Cool.
Wash lentils and put in large kettle with water and spices. Bring to boil. Cover and simmer for 15 minutes. Saute sliced onions and carrots in 1/2 cup olive oil. Add parsley, tomatoes and sauteed onions and carrots to soup. Simmer 1 to 2 hours (several is okay). Can be served with grated cheese. Delicious meal with garlic bread and tossed green salad.
In large mixer bowl cut peanut butter and shortening into dry cake mix using low speed of electric mixer. Add eggs and water, mix well to form dough. Using 1 tablespoon for each cookie, shape into 1 1/2-inch balls. Place on ungreased cookie sheet and flatten each with a fork. Bake at 350° for 15 minutes. Cool thoroughly. Makes approximately 4 1/2 dozen.
Brown bread cubes in butter. Add honey and fruit. Cover; cook until fruit is tender, about 8 minutes. Serve hot or cold with cream. Serves 4.
Cream shortening and sugar. Add egg and mix well. Sift together dry ingredients. Add alternating with milk. Fold in blueberries. Pour in floured and greased 8 inch pan.
Combine shrimp, cream cheese, cottage cheese and Good Seasons|; mix in blender. Blend until mixed well. Chill and serve with crackers.
Sift flour once; measure. Add baking powder and salt and sift together 3 times. Cream the butter well. Add sugar gradually and cream together until light and fluffy. Add flour alternately with liquids, a small amount at a time. Beat after each addition until smooth. Add flavoring; fold in egg whites. Bake in 2 greased 9-inch layer pans at 375° for 20 minutes.
Mix together cottage cheese, egg, garlic powder and oregano. Slice zucchini in 1/4-inch slices and fry on both sides until brown. Spread 1/3 of sauce in bottom of a 9 x 13-inch pan. Layer with 1/2 of zucchini, 1/2 of cottage cheese mix and 1/3 of Cheddar cheese. Continue with 1/3 of sauce, 1/2 of zucchini, 1/2 of cottage cheese and 1/3 of Cheddar cheese. Bake at 350° for 45 to 60 minutes or until bubbly and brown on top.
Cook chicken, bone and reserve broth. Cook spaghetti in reserved chicken broth. Saute onion and pepper in oil. Add tomatoes and simmer. Mix in separate bowl the soup and milk. Combine chicken pieces and spaghetti with all other ingredients, adding more chicken broth, if needed. Stir in cheese until melted. Makes a large amount.
Cook sausage until brown, breaking up. Pour off fat. Combine all ingredients, except potatoes and green pepper. Simmer for 1 hour. Add potatoes and green pepper. Cook 20 minutes more. Remove bay leaf before serving. Tastes best done a day or two ahead.
Drain juice from fruit. Use juice and add water to make 2 cups. Bring to boil; add jello. Add fruit and Coke. Pour in bowl; chill.
Cook broccoli in microwave for 5 minutes. Melt butter then add to other ingredients, then put into 13 x 9 (lightly sprayed) baking dish. Bake at 400° for 30 minutes or until brown.
Mix pork, beef, onion, potatoes and zwieback. Mix all the ingredients well and refrigerate until ready to cook. Shape into small balls and brown in hot fat. Simmer for 1 hour. May be refrigerated and reheated in the oven the next day.
Just before serving, sprinkle lots of cut-up parsley. This gravy or sauce poured generously over plain boiled rice with butter-fried chicken and fresh vegetables is my favorite of all meals. And if there is any milk or gravy leftover it's great when warmed the next day and poured over buttered bread in a soup plate.
Mix crackers and other dry ingredients together in clean brown grocery bag. Pour oil over cracker mixture and quickly shake until evenly coated. Bag absorbs excess oil. Store in airtight containers.
Cut apple into quarters. Place in blender with milk and cinnamon. Blend at medium-high speed until smooth. Add apple butter and sour cream. Blend well. Add apple cider and blend until smooth and creamy. Pour into bowl and cover. Chill thoroughly before serving. Garnish with apples when served. Serves 4.
Combine all ingredients and sprinkle cheese on top. Bake at 350° for 45 minutes.
Cook hamburger, pepper, celery and onion. Add soup, sauce and cheese. Stir until cheese is melted and blended. Then add cooked macaroni and stir until well blended. Bake at 350° for 20 to 25 minutes.
Melt oleo in a 13 1/2 x 9 1/2-inch pan. Over this put graham cracker crumbs, then coconut, chocolate chips and butterscotch chips. Pour over this the can of condensed milk. Sprinkle top of this with nuts. Bake for 30 minutes at 350°.
Cook Rice-A-Roni according to package directions. Mix in rest of ingredients except cheese, crumbs and paprika. Spoon into greased 9 x 13-inch baking dish. Sprinkle remaining ingredients. Bake at 350° for 40 minutes.
Melt and heat butter and brown sugar to 300° (hard crack). Pour onto greased cookie sheet. Put Hershey bars on top. Spread. Sprinkle with nuts. Let cool; cut into squares.
Wash and cook beets until tender. Slip off skins. Slice or leave whole as you desire. Mix water, sugar and vinegar. Bring to a boil. Add beets and when heated through, put in jars. Cover with the water, sugar and vinegar mixture. Seal jars. May add spices if you desire. I don't.
Place in heavy pot. Cover about 1/2 to 3/4 height of meat with cold water. Season quite a bit. Place on medium to low flame. Simmer about 2 hours. Test with fork for tenderness. After about 1 1/2 hours, pull heavy skin off and return to water. Water should cook down to a jelly like substance. Take pork out and cut in big chunks, discarding bone. Trim off most of fat. Place in casserole and cover with gravy. Heat in covered casserole in very low oven. Serves 2 to 3. Enjoy.
Brown meat, onion and bell pepper; drain fat. Add other ingredients. Bake at 350° for 45 minutes.
Melt butter in a 15 x 10 x 2-inch pan in a 250° oven. Remove and stir in seasoned salt and Worcestershire sauce. Add Chex cereals and nuts. Mix until all pieces are coated. Bake for 1 hour, stirring every 15 minutes. Spread on paper towel to cool. May be stored or frozen in airtight container. Recipe can be doubled. Makes about 9 cups.
Combine whole kernel corn, cream-style corn and eggs. Add mixture of sugar, flour, seasoned salt, dry mustard and minced onion. Stir in milk and margarine. Pour mixture into greased 3-quart casserole dish. Bake in 400° oven for 1 hour, stirring occasionally.
Boil chicken until tender. Combine bread crumbs, onion, sage and eggs. Add chicken broth. Cut chicken in small pieces and spread on top of casserole. Pour chicken soup on top and bake until golden brown.
Beat together milk, eggs and salt. Dip bread in mixture. Dredge in potato flakes. Fry in hot, well buttered pan; turn once. Good with salad!
Preheat oven to 350°. Crumble ground beef into a large skillet and brown evenly. Drain it and stir in eggs, cornmeal, corn, milk and vegetable oil. Pour half the batter into a greased 10 1/2-inch cast-iron skillet or 10-inch deep dish (pie) plate. Top evenly with browned ground beef followed by the cheese, onions and pepper. Pour remaining batter over the top. Bake in a 350° oven for 45 to 55 minutes. Let stand 5 to 10 minutes before cutting into wedges to serve. Makes 6 to 8 servings.
Put Marshmallow Creme in bowl. Add Cool Whip; beat together. Top with coconut or pineapple.
Warm butter and blend with sugar. Whisk in eggs. Whisk in nutmeg, lemon, pineapple and bread. Bake in muffin tins at 325° for 30 minutes or until golden brown. Garnish with maraschino cherry. Serves 12.
Place cut up chicken in casserole dish. Mix chicken broth with celery soup and pour over chicken. You may put in 2 boiled, chopped eggs and a small can of mushrooms. In a small bowl, mix flour, milk and margarine together. Pour this over the chicken. Bake at 375° until golden brown.
Arrange oysters in single layer in a shallow baking dish. Mix rest of ingredients, except cheese, with cooked spinach. Spread on top of oysters. Sprinkle 2 to 2 1/2 tablespoons of cheese on top. Bake in a 400° oven for 10 to 15 minutes or until oyster edges curl.
Preheat oven according to box directions. Line 2 (12-cup) muffin pans with paper bake cups. Make cake batter according to box directions, but use juice and water in place of liquids on box. Drop half a cherry and 1 chunk of pineapple into each cup. Fill each cup 3/4 full with batter. Bake according to box directions for cupcakes. When cooled, dust with confectioners sugar or frost with frosting.
Heat oven to 400°. Grease pie plate. Cook and stir ground beef and onion in skillet. Use medium heat. Drain meat; add salt and pepper. Spread in plate. Beat milk, eggs and baking mix until smooth. Pour into plate. Bake for 25 minutes. Top with tomatoes and cheese. Bake for 6 to 8 minutes. Cool for 5 minutes and serve.
Cream together first 7 ingredients. Then mix in remaining ingredients. Drop dough by teaspoon 2 inches apart onto greased cookie sheets. Bake at 375° for 12 to 15 minutes or until lightly brown.
Roll breast in flour; brown quickly in small amount of hot oil in nonstick pan. Add the remaining ingredients and simmer until tender, 45 to 60 minutes. Low in fat, cholesterol and calories and moderate in sodium.
Mix well. Pour in greased casserole dish. Dot with butter. Bake at 350° for one hour. Serves 4.
Layer first four ingredients in large bowl. Sprinkle sugar over layers. Then add Parmesan cheese. Seal top with mayonnaise. Cover and let set overnight. Drain off excess water before tossing. Serves 10 to 12.
Layer all the ingredients listed. Pour bean mixture over all. Top with shredded Cheddar cheese.
Mix the Rice-A-Roni as directed on the box. Add and mix remaining ingredients. Bake at 350° until bubbly.
Combine sweet potatoes (cooked, peeled and mashed), margarine, eggs (beaten), sugar, milk, salt and vanilla. Add topping for casserole, place in oven and bake at 350° for 30 minutes.
Preheat oven to 375 degrees. Line a 10x15x1 inch jellyroll pan with aluminum foil. Melt the butter in the pan and spread evenly. Pour the pineapple into a wire strainer and drain well, reserving syrup. Combine the drained pineapple, pecans and coconut in a small bowl. Stir to mix. Spoon this mixture evenly into pan. Drizzle the condensed milk over the mixture. In medium bowl, sift together the flour, ginger, soda, and salt. In a large bowl, beat the eggs until light and fluffy, about 2 minutes. Add sugars and beat until well blended. Add the flour mixture, pineapple syrup and vanilla. Beat for 1 to 2 minutes or until smooth. Pour evenly into pan. Bake for 20 to 25 minutes or until cake springs back when lightly touched. Remove from oven and sprinkle generously with the confectioners' sugar. Cover with a clean dish towel and invert. Remove the foil. Roll the cake jellyroll fashion, starting with the 10 inch side. Wrap the towel around the roll until cool.
Preheat oven to 350°. Grease and flour pan. Beat oil, sugar and eggs until smooth. Add flour, soda and vanilla. Fold in apples and nuts. Bake 45 minutes at 350° in Bundt cake pan.
Alternate sliced frankfurter, pickle slices and onion slices on skewers. Brush with desired amount of mustard. Grill until frankfurters are well browned. Push from skewer onto an open roll. Baste with barbecue sauce while cooking, if desired.
Sprinkle bacon, cheese and onion in bottom of 9-inch glass pie plate or quiche dish. Beat together remaining ingredients and pour over bacon mixture. Microwave at 50% power (Medium) for 20 minutes. Let stand 10 minutes before serving.
Boil hen, remove from bone. Boil spaghetti in chicken stock. Cook tomatoes, onions, garlic, celery , bell pepper, stuffed olives and mushrooms for 2 hours. Grate cheese. Layer baking dish with spaghetti, cheese and sauce. Bake for 30 minutes.
Halve apples. Melt butter in a very large bowl or 2 separate bowls. Wrap butter biscuit around each half apple. Place in dish in the butter. Dissolve sugar in water. Pour around apples. Sprinkle cinnamon to taste on apples. Cook 40 to 50 minutes on 350°.
Brown hamburger and onion. Drain grease. Mix next 5 ingredients. Simmer 30 minutes. Top with grated cheese and sour cream. Serve with tortilla chips.
Mix first 5 ingredients, then add milk to make a soft dough. Roll out 1/4-inch thick. Spread with cheese and pimento. Roll up like jelly roll and slice. Bake at 350° for 30 minutes.
Brown hamburger. Add Ro-Tel and tomato sauce. Stir. Place 1 tortilla in bottom of casserole and add a layer of sauce and grated cheese. Place another tortilla on top; continue, alternating layers, until dish is filled. Sprinkle cheese on top. Bake at 350° for 30 minutes or until hot. Serves 6.
In skillet, in 1 tablespoon hot oil, cook chicken for 10 minutes, or until browned. Remove and pour off fat. In skillet, combine soup, milk and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat until chicken is no longer pink. Stir often. Serve with rice; garnish with parsley, if desired. Serves 4.
In large mixing bowl, stir together the sugar and flour. Stir in rhubarb, raspberries and apple. Transfer to a pastry-lined 9-inch pie plate. Trim pastry even with the rim of pie plate. Cut slits in the top crust. Place top crust over filling. Seal and flute edge. Cover edges with foil. Bake in 375° oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more until top is golden and fruit tender. Cool and eat.
Put onions, garlic and oil in dish. Cover with plastic wrap and vent. Microwave on High 2 minutes. Add next 9 ingredients; cook 10 minutes, stirring often. Add snapper and scallops and cook 2 minutes. Cook mussels and shrimp in another dish, covered and vented, 2 minutes. Remove shrimp and peel and add to snapper. Continue to cook mussels until open, about 1 minute, and add with juices to snapper.
Cream shortening, butter and sugar well. Add eggs and continue beating. Add flour gradually, add vanilla and lemon flavoring. Slowly add Seven-Up. Pour in large tube pan. Bake one hour and 10 minutes at 325°.
Mix cream cheese, shrimp or crab and celery together in a bowl. Mix flour with a little water to make paste. Heat up 3-inches of oil in a deep pan. Put one teaspoon of cheese mixture in the center of one won ton wrapper. Use the paste to glue it together like a pillow with wings. Deep fry each rangoon until golden. They only cook a short time, once the oil is hot. Serve with sweet and sour sauce.
Disjoint chicken wings, discarding tip ends. Stir together the soy sauce, vinegar, sugars, ginger and garlic for marinade. Place in bowl; cover and marinate at least 2 hours or best overnight. To cook, place in 13 x 9-inch oblong pan and bake in 350° oven for 1 hour. Serves 10 to 12 appetizers.
Grease and flour several empty soup and/or vegetable cans. Preheat oven to 350°. Add soda to boiling water; soak raisins in soda water. Add butter and salt to raisins and water. Soak for approximately 10 minutes. Cream sugar with well beaten eggs. Add flour alternately with liquid from raisins. Add raisins, vanilla and nuts. Pour into cans (about 2/3 full). Bake for 45 minutes to 1 hour.
Mix well together. Beat 2 egg whites until stiff; fold in. Pour into unbaked pie shell. Bake 10 minutes at 400°; then bake at 350° about 35 minutes.
Cut chicken in cubes or into pieces. Brown chicken in frypan. (Add dash of seasonings, garlic salt and pepper.) Mix in large bowl the mixture of chicken soup, milk, green chilies, chicken and cheese. (Save at least 1 cup of cheese for the top of casserole.) Spray dish with Pam. In casserole dish, layer stripped uncooked corn tortillas, covering the entire bottom of dish. Cover tortillas with the mixture. Repeat layers at least 3 to 4 times (depending on how high casserole dish). Bake in 350° oven for 30 to 40 minutes. (If you have an electric oven, it's longer time.) The last 5 minutes, cover top of casserole dish with grated cheese.
In a large skillet, cook and stir mushrooms in margarine for 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until bubbly. Remove from heat; stir in cream and broth and heat to boiling. Stir constantly for 1 minute. Stir in chicken. Serve over rice, noodles, mashed potatoes or toast.
In paper or plastic bag combine flour and salt. Add 2 or 3 chicken pieces at a time; shake to coat. In large skillet cook chicken pieces in hot cooking oil over medium heat about 15 minutes, turning as necessary to brown evenly. Meanwhile, combine undrained pineapple, barbecue sauce, cornstarch, brown sugar and dry mustard. Pour mixture over chicken pieces in skillet. Cover and cook over low heat 35 to 40 minutes or until tender, turning once. Arrange on serving platter; garnish with green pepper rings.