HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Skin and wash chicken breasts and lay in bottom of 9 x 13-inch casserole dish. Lay cheese slices over the top of chicken. Mix cream of chicken soup and milk and pour over chicken and cheese. Sprinkle with thyme or other chicken seasonings. Sprinkle Pepperidge Farm stuffing generously to completely cover the top of mixture. Bake 1 hour.
Pat frankfurters dry with paper towels. If desired, insert a wooden skewer into one end of each frankfurter. Set aside.
Combine carrots, water, sugar and salt in heavy pan. Cover and cook over medium-high heat until water has evaporated, about 20 minutes. Add margarine, lemon juice and lemon peel; stir until margarine is melted.
Sift together flour, baking powder, salt and sugar. Combine eggs and milk. Add shortening. Add dry ingredients. Stir just to moisten. Cook on hot griddle or skillet.
Bring milk and butter to scald (do not boil). Remove from heat and add to bread that has been torn into pieces. Make sure bread is soaked. Add sugar and cinnamon, beat 2 eggs and add to mixture. Raisins may be added (optional).
Put pineapple in baking dish. Mix flour, sugar and cheese. Sprinkle over pineapple. Mix Ritz and butter and sprinkle over top. Bake at 325° for 30 minutes or hot and bubbly.
Mix together and pour into a 9 by 13 in. pan. Bake at 350° for 35-40 min. Orange Glaze: Mix 1 c. pwd. sugar with enough orange juice to thin. Spread over bars.
Place chops in shallow baking dish. Arrange onions and peppers on top. Combine all remaining ingredients and pour over chops. Bake at 375° covered 1 hour or until chops are tender. Serve with hot rice.
Combine Butterfingers, Cool Whip and Eagle Brand. Put in ice cream freezer; finish filling with chocolate milk. When freezer stops, ice cream is ready.
Blend all ingredients. Pour in ice cream freezer. Fill milk to line. Freeze according to freezer instructions.
Combine first 3 ingredients. Put in pie crust. Cover with second crust. Crimp edges to seal. Slit top crust and brush with the eggs. Bake at 375° for 40 minutes. Cool for 10 minutes.
Cream sugar and margarine until real fluffy. Alternate flour and eggs, beating well between each addition. Bake in well greased and floured tube pan for 1 hour and 10 minutes at 350°.
Quarter tortillas. Cook hamburger meat and onion in skillet until done (drain grease). First layer, tortilla and put hamburger mixture next (do about 3 layers). Then next layer, Ranch style beans. Next layer, put cream-style soup first in bowl with maybe 2 tablespoons water so you can spread easier. Next layer, Ro-Tel on top. Then cover with Cheddar cheese. Bake at 350° until cheese melts on top, around 30 minutes.
Brown sausage, hamburger and onion. Cook macaroni and drain. Add all ingredients together until warmed.
In a bowl, combine 1/2 cup brown sugar, lemon juice, cinnamon and salt. Add sliced squash and apple slices, tossing gently to coat. Turn into 10 x 6 x 7-inch baking pan. Bake, covered, in 375° oven 30 minutes.
Melt 1 stick of oleo and blend with 2 cups of graham cracker crumbs. Line bottom of 9 x 13-inch pan with this mixture. Beat for 15 minutes eggs, 2 sticks oleo and powdered sugar. Spread over crumbs. Slice the bananas over this mixture. Spread drained pineapple on top. Spread Cool Whip on top. Place pecans and cherries on top. Refrigerate for 6 hours.
Cook broccoli, drain and set aside. Mix soup, eggs, onion and mayonnaise. Add broccoli. Pour into 1 1/2-quart dish. Top with cheese, pecans and bread crumbs. Bake 1/2 hour at 350°.
Add equal amounts of jelly and chili sauce. Pour above ingredients into crock-pot. Make meat balls small and semi-cook them. Add meat balls to sauce in the crock-pot and simmer until meat balls are done.
Put rice in bottom of double roaster pan. Put in chicken parts. Pour over Lipton onion soup (1 package makes 3 cups; see directions). Pour in the cream of chicken or cream of mushroom soup (not diluted). Cook in oven for one hour at 350°.
Brown meat; cook onions. Add all other ingredients. Pour into a 2-quart casserole. Mix bread crumbs with butter. Sprinkle over top. Bake at 350° for 30 to 45 minutes.
Grease 10-inch pie plate. Spread cranberries over bottom. Sprinkle with sugar and nuts. Beat eggs well. Add sugar gradually and beat until well mixed. Add flour, melted butter and melted shortening to egg-sugar mixture. Beat well. Pour over top of cranberries. Bake at 325° until crust is golden brown, about 60 minutes.
Mix all ingredients and place into a well-greased and floured 9 or 10-inch spring-form pan. Beat at 350° for 1 hour or more. Cool well.
Cut kielbasa into 1/2-inch slices and place on cookie sheet. Cook 10 minutes to remove some fat. Mix next 4 ingredients and pour over kielbasa. Cook 10 minutes or until browned. Serve with toothpicks.
Combine all ingredients and mix well. Pour into unbaked pie shell. Bake in 350° oven for approximately 30 to 40 minutes (longer if necessary). Make sure center is done.
Roll wieners in ketchup, then in crumbs. Bake on a greased cookie sheet at 350° for 15 to 20 minutes.
Melt all ingredients in the top of a double boiler. Place over simmering water. This takes about 1 hour. Serve. Keep caramel sauce warm by covering it on top of double boiler, placed over simmering water. If sauce becomes too thick, add a small amount of water.
Mix all ingredients in 8 x 11 dish. Bake at 350° for 30 to 35 minutes, until center is done.
Cut meat in thin slices. Cook and stir mushrooms and onion in butter until tender. Remove from skillet. In same skillet, brown meat on both sides. Set aside 1/3 cup of comsomme. Stir remaining consomme, catsup, garlic and salt in skillet with meat. Blend 1/3 cup consomme and flour. Stir in meat, etc. Add mushrooms and onions. Heat to boiling. Stirring constantly, about one minute. Stir in sour cream. Heat thoroughly. Serve over cooked noodles or rice.
Shred hamburg and sausage in a large frypan. Cook until both have browned. Drain excess grease. Stir in chili powder; mix well. Add in both cans of soup; mix well. Pour mixture into 9-inch pie plate. Spread shredded cheese over entire mixture. Pour taco sauce over cheese, trying to make sure all the cheese is covered. Cook for 20 to 30 minutes at 350°. Remove from oven and let cool for 15 to 20 minutes. Pour sour cream in the middle of mixture and spread covering only the center area. Spread tomato, scallions and black olives. Spread evenly around outer edge of dip. Ready to serve. Dip nacho chips in dip and enjoy.
Preheat oven to 350°. Grease and flour sheet cake pan (or spray with Pam). Mix cake mix, 2 eggs and melted butter together. The batter will be very thick. Pat into cake pan. Mix the sugar, 2 eggs and cream cheese in another bowl. Pour over first layer. Bake at 350° for 40 minutes until done. (Do not cook until it is very hard.)
Wrap chicken in foil. Bake at 400° until tender. Remove bones and cut into pieces. Mix together soup, milk, onion and tomatoes. Put 1 to 2 tablespoons of juice from chicken in bottom of baking dish. Cut tortillas into 1-inch squares and place in a layer in bottom of baking dish.
Boil squash and drain off water. Add butter while hot. Mix in remaining ingredients. Put in baking dish. Add more stuffing crumbs. Cook at 350° until crumbs are browned lightly.
Preheat oven to 350°. Lightly grease 9 x 9 x 2-inch baking pan.
Preheat oven to 375° (350° for glass baking pan). Generously grease a 9 x 13-inch pan. Blend all ingredients, except berries. Beat with mixer until smooth and well blended. Batter will be very thick. Gently fold in berries. Spread evenly in pan and prepare topping.
Brown ground beef and onion. Salt and pepper to taste. Sprinkle in 1/4 teaspoon garlic salt. Pat meat mixture into medium casserole dish. Put in can green beans (drained). Spread undiluted tomato soup over beans. Beat egg into mashed potatoes. Spread potatoes over top of casserole, making edges touch sides of dish. Bake at 350° for 45 to 60 minutes.
Saute onion in hot oil until golden yellow. Mix together remaining ingredients. Add onion. Mix well. Pour into a buttered casserole. Bake 1 hour at 350°. Serves 6.
Coat the fish fillets with a mixture of flour, salt and pepper. Place melted butter into a 12 x 8 x 2-inch baking dish. Arrange fish fillets, side by side, and pour buttermilk over fish. Bake at 350° for 45 minutes until fish is tender and almost all milk has been absorbed. Cover with 3/4 cup thick sour cream and 1 cup buttered bread crumbs on top. Bake at 450° for 10 minutes longer until crumbs are browned.
Cream butter and sugar until light and fluffy. Add 1 cup peanut butter and graham cracker crumbs. Stir with spoon. Press into 9 x 13-inch pan.
In mixing bowl, combine cake and pudding mix, oil, water and eggs. Beat on low speed for about 30 seconds or until moistened. Beat 2 minutes on high; blend in sour cream. Stir in candy bars, chocolate chips, nuts and coconut. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350° for 60 to 65 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes before removing.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Spread chicken and vegetables evenly in dish. Stir together soup, broth and pepper in mixing bowl, then pour evenly over chicken mixture. Combine baking mix, milk and butter in separate bowl. Stir until smooth. Pour flour mixture over ingredients in baking dish. Bake for 45 to 50 minutes or until golden brown.
Combine all ingredients except cheese, potato chops and almonds. Place in large casserole top with the last three ingredients. Bake at 350 degrees for 30 to 40 minutes.
Mix and marinate at least 3 hours - refrigerate. 8 -10 servings.
Combine sweet potatoes, sugar, salt, eggs, margarine and vanilla. Pour into casserole dish.
Arrange in layers in large casserole. Pour milk over top with crumbled potato chips. Bake 1 hour at 350°. Recipe may be halved.
Press cream cheese in bottom of 9-inch glass pie pan. Spread pizza sauce over cream cheese and layer other ingredients in order listed. Bake at 350° for 25 minutes. Serve hot as dip for corn chips.
Mix all ingredients. Form or cut with cookie shapes on lightly floured surface. This is a fun activity. Have children wash hands. Give them adequate clean work space. They will have fun and enjoy eating this snack.
Sift together flour, 2 tsp. sugar and salt. Beat eggs and milk together. Gradually add flour mixture, beat until smooth. Saute apples in 1/4 c. butter until tender. Mix 2 tbsp. sugar and cinnamon together; toss with apples. Melt 2 tbsp. butter in 6 inch deep fry pan. Pour in the batter to depth of 1/4 inch. When set, place 1/4 of apples on top; cover with more batter. Fry pancake until lightly browned on both sides.
Remove crusts from bread, roll. Blend next 3 ingredients. Spread on each slice. Cook asparagus. Put 1 asparagus on each slice and wrap or roll. Use toothpick to secure if necessary. Dip in 1/2 pound melted butter. Freeze. Take out of freezer as needed. Slice in thirds and bake at 400° for 15 minutes. Turn once.
Mix together. Fry as patties or balls. Stew in undiluted tomato soup on low heat for 20 minutes.
Bake potatoes at 300° for about 2 hours or until done. Remove from oven and let cool about 10 to 15 minutes. Slice off top of potato, scoop out insides and put in large bowl. Add sour cream, mayonnaise, chives, parsley, salt and pepper. Mash well, adding milk if necessary. Stuff back into potato shell and bake about 30 to 45 minutes. You can add slice of cheese on top. Use chives and parsley to your taste.
Preheat oven to 400°. Cook broccoli and drain. Combine broccoli, soup, cheese, mayonnaise, onion and eggs; pour into buttered casserole dish. Sprinkle crushed crackers over mixture. Bake at 400° for 20 minutes.
Cream the margarine, 1 1/2 cups granulated sugar and eggs thoroughly. Sift the flour, cream of tartar, soda and salt. Add to first mixture and blend thoroughly again. Form dough into balls the size of walnuts. In another bowl, combine the 3 tablespoons sugar with the cinnamon. Roll each ball in this mixture and place on ungreased cookie sheet, allowing at least 2-inches between each ball. Bake in a 400° oven for about 8 to 10 minutes.
Mix cranberry juice and pineapple juice in a very large pitcher. Cover and put in the refrigerator for at least 2 hours. Add the ginger ale.
Cook and peel beets and pack in hot jars. Cover with syrup. Seal.
In a medium bowl, combine rice, onion, tomato, spring onion and cucumbers.
Mix all ingredients in a 9 x 13-inch baking pan. Sprinkle with crushed potato chips or cornflake crumbs. Cover and bake at 350° for 35 to 45 minutes or until brown.
In medium saucepan, combine carrots and 3/4 cup water; bring to a boil. Reduce heat to low; cover and simmer until carrots are tender. Drain. Add salt and apricot preserves; stir to coat. Cook over low heat for 1 to 2 minutes or until thoroughly heated.
Mix sugar and flour together; then slowly add milk. Add egg yolks, reserving the egg whites for meringue. Cook over medium-high heat until thick. Add 1 teaspoon vanilla, butter and bananas. Pour pudding mixture over vanilla wafers.
Cream sugar and margarine together. Add unbeaten eggs, one at a time. Mix other ingredients alternately with sour cream. Grease 8 or 9-inch tube pan. Layer batter and cranberry sauce. Swirl cranberry sauce with a spoon. Bake at 350 degrees for 55 minutes. Cool for 5 minutes and remove from pan.
Mix sugar, molasses and egg. Add Crisco and flour; stir well. Add remaining ingredients. Batter will be thin after adding in hot water. Mix with a mixer for 1 to 2 minutes. Bake in a greased 9 x 13-inch pan in a 300° oven for 25 to 30 minutes.
Mix all ingredients together. Bake at 325° for 2 1/2 hours in an 8 x 8-inch pan. You can double recipe and bake in a 9 x 13-inch pan.
Dissolve lime jello in hot water; mix well. Add crushed pineapple and ice cream. Stir until ice cream is melted. Chill 10 minutes and serve.
Brown ground beef and sausage with pepper and onion; drain. Add tomato sauce, garlic and Parmesan cheese; simmer for 10 minutes. Cut bread in 1/2; scoop out some of middle. Put two bread halves side by side on a large cookie sheet. Layer on sauce; sprinkle Mozzarella cheese on top. Cover with foil and bake at 400° for 15 minutes.
Beat eggs in bowl until foamy. Beat in sugar, zucchini, oil and vanilla. Stir in remaining ingredients except sesame seed. Pour batter into greased and floured loaf pan, 9 x 5 x 3-inch. Sprinkle seed over batter. Bake at 325° about 1 hour.
Combine soy sauce, dark brown sugar, garlic powder, water, ginger and cider vinegar. Marinate chicken in these ingredients overnight.
Beat cream cheese until fluffy. Add sugar and mix with mixer until well blended. Add pineapple, well drained, and mix by hand. Add well drained cherries and stir all together. Fold in Cool Whip.
Dissolve Jell-O in one cup hot water. Add gradually to cream cheese; mix. Add pineapple and juice. Stir in pecans. Chill. Makes 5 to 6 servings.
Combine tapioca, Jell-O and pudding mix with hot water. Cook until thick, stirring constantly. Let cool completely. Fold in whipped topping and drained mandarin oranges. Fold into a 9 x 9-inch pan and chill until set.
Mix sugar, cocoa & salt. Add 1 egg at a time, mixing in between eggs. Mix well. Add milk, butter, vanilla & coconut flavoring. Mix well. Pour into pie crusts. Bake at 350 degrees for 40 minutes.
Grease a 2-quart casserole dish. Melt butter and stir in the flour until smooth. Add the milk gradually; stir continuously. Cook until thickened and add salt and pepper.
Cream sugar and butter; beat well at high speed. Add eggs, one at a time, beating well after each egg. Reduce speed and add flour and cream alternately. Add flavoring. Bake at 325° in a well-greased and floured tube or Bundt pan for 1 hour and 25 minutes (or more). Serves about 18.
Cream butter and sugar. Add egg yolks, then spices and vinegar. Add whipped egg whites. Pour into pie shell and bake at 350° for 30 minutes.
Roll chicken pieces in flour seasoned with salt and pepper. Heat browning dish on Full power for 5 minutes. Add oil and chicken to dish. Microwave on Full power for 2 minutes on each side. Place lightly browned chicken pieces in shallow casserole dish. Sprinkle remaining flour over chicken. Combine soup, turmeric, milk and cream and pour over chicken. Cover and microwave on High for 15 minutes. Place broccoli and water in dish. Cover and microwave on Full power for 6 minutes. Drain, then arrange broccoli in single layer in casserole dish. Add corn and 1/2 cup Cheddar cheese to chicken liquid. Spoon mixture over broccoli and arrange chicken pieces on top of broccoli. Sprinkle remaining cheese on top. Cover and microwave on High for 10 minutes. Sprinkle with chopped parsley and serve. Serves 4.
Cook and drain broccoli. Cut up in medium pieces; set aside. Mix egg, mushroom soup, Cheddar cheese and onion together and pour over chopped broccoli. Cover with stuffing mix. Bake at 350° for 30 minutes.
Combine sugar, oil and eggs, then pumpkin. Sift dry ingredients; add to mix a little at a time, alternating with water until mixed. Pour into 3 loaf pans and bake at 350° for 1 hour.
Score cucumbers; cut into 1/4-inch slices. Place in bowl. Add shrimp. Combine remaining ingredients except lettuce and nuts in a jar with tight-fitting lid. Shake well. Pour over shrimp and cucumber slices; toss. Cover and refrigerate. Just before serving, add almonds. Use slotted spoon to drain salad and transfer to lettuce-lined plates. Yields 4 to 5 servings.
Cream butter and sugar; add eggs, flour, vanilla and butter flavoring. Set in freezer for 45 minutes. Dip balls in teaspoon and put on greased cookie sheet. Space out. Bake for 7 minutes at 325°.
In plastic bag, combine flour, seasoned salt and pepper. Wash chicken pieces and pat dry with paper towels. Place chicken pieces, a few at a time, in flour mixture. Seal bag and shake to coat. In large skillet pour 1/2 inch oil. Heat oil and brown chicken a few pieces at a time. Remove to baking dish. When all chicken is browned, bake chicken, covered, in 250° oven 30 minutes or until chicken is tender and juices run clear when tested with fork. For crispy skin uncover during last 10 minutes of baking.
Bring to a boil the salad oil, sugar, salt, vinegar, celery seed, turmeric and mustard seed. Boil 1 minute. Cool. Pour over cabbage, green pepper, onion and carrot mixture. Mix and place in refrigerator up to 30 days. Always crisp. Let stand at least 24 hours before serving.
Combine the flour, baking powder, sugar and cream of tartar. Cut in the margarine until the mixture resembles coarse corn meal. Add the egg and milk, stirring quickly. Knead lightly on floured wax paper. Roll or pat gently; cut into biscuits. Place on greased cookie sheets and bake in 450° oven for 12 to 15 minutes. Very good with bacon and scrambled eggs for breakfast.
Heat cherries to boiling; stir in margarine. Pour into an 8-inch square pan. Combine Bisquick and 1 tablespoon sugar. Add milk and melted margarine. Beat by hand. Spoon over hot cherries. Mix 1/2 cup sugar, cornstarch and cinnamon; sprinkle over batter. Pour boiling water over all. Bake at 350° for 30 minutes or until done.
Put in angel food cake pan with bottom of pan greased. Bake at 300° for 1 hour and 45 minutes.
Cook broccoli according to directions on package. Combine carrots, celery and onions in a medium saucepan; add broth. Heat to boiling; reduce heat. Cover; simmer for 15 minutes, until vegetables are done.
Scrub potatoes and carrots and cut into serving pieces. Wrap in heavy aluminum foil and pour cream of mushroom soup over all.
Put bread crumbs in large bowl. Add sweet milk and ground beef. Beat eggs and add to meat. Add salt, pepper, sage and onion. Form into loaf.
Cook macaroni, then rinse in cold water and drain. Toss with oil to prevent shells from sticking. Mix next 6 ingredients in a small bowl until thoroughly blended. Put lettuce in one layer in a 3-quart bowl (preferably clear glass to show layers). Top with cooled macaroni, then egg slices. Sprinkle with pepper. Add layers of the ham, peas and cheese. Spread dressing carefully over the top to bowl's edge. Cover tightly with plastic wrap and refrigerate overnight. Toss just at serving time.
Cook macaroni as directed on package. Combine cream cheese, sour cream, cottage cheese and onions. Arrange half of macaroni in bottom of greased 2-quart casserole. Dip half of cream cheese mixture by spoonfuls over macaroni. Spread to cover. Top with half of crabmeat. Repeat these layers. Top crabmeat with sliced tomatoes. Sprinkle with salt and with shredded cheese. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Bake potatoes for approximately 1 hour in 450° oven. Slice lengthwise and scoop out potato pulp. Mash potato pulp well. Add while potato is hot; corned beef hash, onion, salt, pepper, milk and cheese. Mix well and restuff potatoes. Bake until hot or microwave for approximately 3 minutes. (May freeze and cook individually as needed.)
Preheat oven to 350°. Dip the chicken pieces in melted butter, then shake them in a paper bag containing the garlic powder, paprika, thyme, salt and crumbs or corn flakes. Place chicken skin side up in a lightly greased 9 x 13-inch baking dish. Bake for 50 minutes or until done.
Saute onion in butter until tender. Combine eggs, milk, salt, pepper and Italian seasoning. Pour over onion mixture. Add cheese. Pour into pie shell. Bake at 350° for 30 minutes or until set.
Drain spinach well. Combine all ingredients in a bowl. Mix well. Chill thoroughly. Serve with corn chips or your favorite chips.
Brown and drain sausage. Beat eggs; mix in milk and mustard. Add sausage and cheese. Pour into a greased 9 x 13-inch pan. Arrange cubed bread on top. Refrigerate overnight. Bake at 350° for 45 minutes.
Place large tablespoon of seasoned meat on each tortilla. Fold up bottom to cover the filling. Fold sides toward the center; roll up from bottom. Use toothpicks to hold the shape. Fry in 350° oil (about 1-inch deep) for 1 minute. Serve with salsa or guacamole.
Cook and drain hamburger. In a bowl combine onion, hamburger and mushroom soup. Grease (lightly) a 9 x 12-inch baking pan. Layer potatoes on bottom, then both of the cheeses. Last you add the hamburger mixture. Keep repeating layers until you use all ingredients. Bake at 350° for about 45 minutes.
Beat brown sugar, white sugar, oleo and Crisco until light and fluffy. Add vanilla and beat. Add egg and beat well. Add flour and soda. Stir in nuts and chocolate chips. Spread in greased 13 x 9 x 2-inch pan. Bake in oven at 350° for 15 minutes.
Cook peas and carrots and beans until just barely tender. Drain. Combine with water chestnuts and mushrooms. Combine remaining ingredients, except crumbs, for sauce. Toss with vegetables.
Pull chicken apart into bite size pieces. Layer broccoli and chicken in baking dish. Sprinkle with salt and pepper. Mix soup and dressing; pour over chicken and broccoli. Sprinkle shredded cheese on top. Bake at 350° for 20 minutes.
Mix oil, garlic salt and dill seed in bowl. Add dressing dry; stir well. Keep in bowl for 1 hour. Stir every 15 minutes, then pour out in brown bag to let oil soak up for 3 to 4 hours.
Cook pasta to al dente and drain well. Meanwhile, in saucepan, stir red pepper and oils over medium heat for 2 minutes. Add honey, soy sauce and salt. Stir to combine and mix well with cooked pasta. Cover and refrigerate for at least 4 hours or overnight. When ready to serve, add cilantro, chicken, peanuts and green onions to pasta. Toss together and garnish with cilantro. Makes 8 to 10 servings.
Put uncooked rice in a greased 2-quart casserole. Brown pork chops and lay on top of rice. Put one slice onion, tomato and green pepper on each pork chop. Pour undiluted broth over everything and bake at 350° for 1 hour.
Break one loaf of bread into bits on bottom of a greased 13 x 9-inch pan. Melt butter and add remaining ingredients. Pour over broken bread. Break second loaf on top and let rise 2 1/2 to 3 hours until double. Bake at 350° for 30 minutes.