HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cubed chicken in greased casserole. Combine soups and cream cheese; pour over chicken. Prepare stuffing according to directions and put on top. Bake at 350° for 30 to 45 minutes.
Cut steak into strips. Brown in oil. Add onions. Saute until tender crisp. Add remaining ingredients; reduce heat to simmer for about 1 hour. Serve over a bed of fluffy rice.
Cook spaghetti in chicken broth (do not drain). Combine all other ingredients with cooked pasta except Cheddar cheese. Bake at 350° for 30 minutes. Top with Cheddar cheese; let melt and serve.
Slice apples in casserole dish. Mix together sugar, salt, flour, egg and baking powder and then spread over apples. Melt butter and pour over top. Bake for about 1/2 hour at 375°.
Mix together the lemonade and milk. Then fold in Cool Whip. Pour into baked pastry shell. Refrigerate.
Crush Ritz crackers. Combine Ritz, melted oleo and sugar. Reserve 1/2 cup for topping. Press into a 9 x 11-inch pan. Blend pudding, ice cream and milk. Pour over crust. Cover and refrigerate overnight. Before serving, top with 1 small container of Cool Whip and garnish with reserved crumb mixture. Can be made with any flavor of pudding and ice cream.
Mix sugar and milk. Boil 3 minutes, stirring while cooking. Add remaining ingredients. Pour into a 9 x 13-inch pan. Let cool. Cut into squares.
Preheat oven to 350 degrees. Mix all the ingredients and pour into greased and floured loaf pan. Bake at 350 degrees for 20 to 25 minutes.
Blend peanut butter, sugar and cream cheese in mixer until creamy. Fold in whipped topping. Spoon into pie shell. Chill until serving time. Can be topped with whipped topping. Can use graham cracker crust.
Crush milk balls (best in food processor); set aside. Fold together softened ice cream with Cool Whip, stirring well but not beating. Stir in milk balls and pour into jello ring. Pour enough graham cracker crumbs over ice cream to form crust. Seal and freeze at least 2 hours before serving.
Melt butter. Crush Rice Krispies. Dip chicken in butter and then dip in Rice Krispies. Put in glass dish and bake for 1 hour at 350°. Cover with foil when done.
Bring honey, brown sugar and orange juice to a boil. Pour this mixture and Coke over ham. Bake at 250° to 300° for 2 to 2 1/2 hours. Baste ham with glaze during baking.
Measure shortening and flour and blend together with salt. Mix eggs, water and vinegar together, then add to flour mixture. When dough holds together, roll out with rolling pin and use as usual. Makes 5 crusts and will refrigerate for 2 weeks, or may be frozen and defrosted for later use.
Mix dry ingredients and cut in shortening, then add milk. Roll into a rectangle and cut into strips. Drop 1-inch pieces into boiling soup or stew. Cook about 15 minutes.
In heavy saucepan over low heat, melt chips, butter and milk. Remove from heat and add nuts and marshmallows. Mix well. Drop by spoonfuls on wax paper and refrigerate for several hours. If desired, pour into a 13 x 9-inch pan. Chill for several hours and cut into squares.
Dissolve gelatin in 1/3 cup cold water. Add hot water and sugar. Stir. Pour in almond extract and milk. Mix well and pour into a 9 x 13-inch pan. Chill until gelatin sets. Cut into bite size squares. Mix with fruit cocktail or choice of fruits. Garnish with lemon slices.
Combine sugar, cocoa and milk; stir well. Cook over medium heat until mixture comes to a boil; boil 3 minutes, stirring occasionally. Remove from heat. Add next 3 ingredients and pecans, if desired; stir until chocolate and butter are melted. Quickly spread mixture into a lightly greased 8-inch square pan. Allow candy to cool for at least 2 hours. Cut fudge into 1-inch squares. Yield: 30 (1 1/2-inch) squares.
Cook rice; set aside. Cut shrimp in half if large. Chop green pepper and onion. Separate cauliflower so flowerets are as tiny as possible. Cut olives in slices. Mix rest of ingredients. Serve well chilled.
Beat until fluffy and smooth. Pour into graham cracker crust (chocolate is best). Freezes well.
Sift flour, baking powder and salt into medium bowl. Cut in shortening until mixture looks like coarse meal. Remove one cup of flour mixture to a small bowl. Blend it with milk to form a paste. Add paste to first mixture and mix just enough to hold dough together. Place on a lightly floured board and knead lightly. Roll out to oblong shape, about 10 x 18-inches. Mix cinnamon, sugar and softened margarine. Spread on dough and roll lengthwise in jelly roll fashion. Seal edges. Cut slices 3/4 to 1 inch thick. Place on a greased pan and bake at 425° for 12 to 15 minutes.
Mix and refrigerate meat, onion and beans. Chill. Toss together with meat mixture the tomatoes, lettuce and cheese. Add crushed taco chips and dressing just before serving.
Cream the shortening and sugar together until thoroughly mixed. Add eggs and beat well. Sift dry ingredients together and add alternately with cream to creamed mixture. Mix thoroughly. Place dough on floured board and pat and roll to 1/2-inch thickness. Cut into 6 x 1-inch strips. Twist dough and press ends together. Fry a few at a time in hot, deep fat (360°) until brown; drain. Dust with powdered sugar. Yields 2 dozen.
Crush nuts. Mix with the butter (melted). Spread on bottom of pie plate; refrigerate. Mix all the other ingredients. Spread over nuts and chill.
Dip each piece of quail in milk and roll in seasoned flour or toss the quail and flour together in paper bag. Brush each piece lightly with well beaten egg yolk. Drop the coated quail into piping hot fat, putting in only 2 or 3 pieces at a time so that the fat won't drop to a low temperature. (This precaution keeps the quail from becoming grease-soaked.) You can tell when the birds are done by their rich golden-brown color and by the fact that they float slightly in the hot fat. Remove the cooked pieces from the fat, being careful not to pierce the flesh with a fork; if you do, you'll break the crust and the juices will run out. Drain on absorbent paper and keep hot until ready to serve, which shouldn't be too long after cooking. Serve 1 1/2 quails per person.
Mix sugar and flour together. Add melted butter, eggs, buttermilk, salt and vanilla. Pour into unbaked pie shell. Bake at 325° until firm, about 45 minutes to 1 hour. Serves 6 to 8. Very rich!
Mix sugar and flour; slightly beat eggs and stir into sugar and flour. Cut oleo into mixture; add vanilla and lemon flavoring. Add potatoes and mix well. Pour into pastry shells. Cook 45 minutes at 350°.
In a medium bowl, lightly beat sugar and eggs. Add corn syrup, pecans, margarine, vanilla and salt. Mix well. Pour over crust. Bake for 25 minutes or just until edges are lightly browned. Cool and cut into squares.
Brown sausage; drain and add vegetables. Continue cooking 5 minutes and drain. Set aside to cool 10 minutes. Stir together sausage mixture, cheese spread and bread cubes. Place in greased 8-inch square baking dish.
Mix all together. Flour enough to roll into balls, so you can handle it. Place on cookie sheet. Bake at 400° for 8 to 10 minutes.
Sift flour, baking powder and salt together. Combine egg and milk; add gradually to flour, mixing only until smooth. Add shortening. Baked on hot greased griddle. Makes 10 pancakes.
Brown sausage over medium heat and drain quickly. (I use paper towels to press out as much fat as possible.) Use sausage grease to grease a 2-quart casserole dish (a 13 x 9 x 2-inch is ideal) and distribute browned sausage evenly over surface of dish. In a separate 2-quart bowl, break eggs; stir in milk, salt and cheese. Both containers may be refrigerated overnight and allowed to reach room temperature in the early morning. Using medium speed on your mixer, beat egg mixture. Pour evenly over sausage. Sprinkle croutons over top, pushing them very lightly into the egg mixture. Bake uncovered in a 325° oven for about 45 minutes. Let stand 5 minutes before serving in a casserole frame or on cake racks to prevent sogginess underneath. Yields 6 to 8 generous servings and is not untasty as a leftover.
Combine cake mix, fruit cocktail, 1 1/3 cups (1 packet) of coconut and eggs in large mixer bowl. Blend; beat at medium speed for 2 minutes. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar. Bake at 325° for 45 minutes or until cake springs back when lightly touched. Bring butter, granulated sugar and milk to a boil; boil 2 minutes. Remove from heat; stir in remaining coconut. Spoon over warm cake. Top with prepared whipped topping, if desired.
Cook carrots,	celery, onion	and English peas until tender. Add pimento, water chestnuts, soup, corn and chicken. Mix together. Use 8 x 12-inch baking dish, line bottom with crushed corn chips. Put mixture in baking dish and pour about 1/4 cup chicken broth around side of dish. Top with grated cheese and crushed potato chips. Bake 15 minutes at 350°.
Dissolve gelatin in boiling water. Stir in sauce and chill until partially set. Thaw the raspberries and drain well, then fold into the partially set jello. Fold in nuts, chill and set until firm. Enjoy!
Peel and dice potatoes and onions. Fry onions. Add to potatoes; onion, corn, butter, milk and crushed bacon. Heat until hot, but do not boil.
Mix all ingredients; pour into greased loaf pan. Bake at 350° for 40 minutes to 1 hour. Makes 1 loaf.
Peel onions and remove stems and root ends. Place in slow cooker. Pour butter and broth over. Cook on low for 12 hours. Serve as a side dish or over any meat.
Coat a large, nonstick skillet with cooking spray. Place over medium high heat until hot. Add snow peas and sweet red pepper; cook 5 minutes, stirring constantly. Add garlic, sesame seed and seasonings. Cook 2 to 3 minutes or until crisp-tender, stirring mixture constantly.
Blend sugar and Crisco. Add eggs and water; beat. Add flour and spices. Add pumpkin and nuts. Bake at 350° for 1 hour. Yields 4 large loaves.
Mix flour, sugar, butter, and nuts. Press into 9 X 13 pan and bake at 350 for 20 minutes (slightly brown). Mix cream cheese, powdered sugar, and Cool Whip; spread over cool crust.
Combine dry pudding mix as it comes from the box, thawed whipped topping, undrained pineapple, marshmallows and nuts. Chill for several hours or overnight. Serve on lettuce. Serves 6.
Melt margarine, peanut butter and chips in pan. Pour cereal into mixture. Stir until cereal is all coated with chocolate. Pour all into brown paper bag. Add generously the powdered sugar; shake well.
Cream together the cream cheese with a large package of vanilla pudding. Add fruit cocktail which has been finely chopped. Chill overnight in refrigerator. Toast the oatmeal with butter. Form cheese mixture into ball and roll in toasted oatmeal. Serve with cinnamon graham crackers.
Mix ingredients; bake for 1 or 1 1/2 hours or until done.
Combine all ingredients and mix well. Pour into greased casserole. Put casserole in pan with 1 inch of boiling water. Bake at 350° for 45 minutes. Carrots are cooked in boiling water like you do potatoes.
In electric skillet mix dry ingredients. Add oil and water. Cook on low temperature approximately 3 minutes until mixture pulls away from sides. Knead immediately. If food color is added, knead rather than mix with liquids.
Soak dry beans and cook or just add canned beans to pot and mash the beans. Add enough water to cover and bring to a boil. Add potatoes, peeled and diced and carrots, sliced. Shred cabbage and kale. Add all ingredients to beans. Cook well and serve hot.
Mix dry ingredients. In large bowl mix wet ingredients (except berries). Add dry ingredients. Hand beat only enough to moisten. Leave some lumps. Cook on ungreased griddle.
Have butcher grind the pork and beef together, passing it through twice so it is well blended.
Microwave first four ingredients on High for 2 minutes. Take out and stir. Microwave for 4 more minutes. Add baking soda. Pour over popped corn that has been put in a brown grocery bag with its inside sprayed with Pam. Shake bag, put in microwave for 1 1/2 minutes; shake again. Back in for 1 1/2 minutes; shake again. Back in for 45 seconds; shake again. Back in for 30 seconds; completed. Put in a dish.
Combine milk, sugar and lard and bring to a boil. Set aside to cool. Dissolve the yeast in the lukewarm water. Add to liquid. Sift dry ingredients. Add one cup at a time to liquid, stirring well. If dough seems sticky, can use more flour. Let rise 3 hours. Knead down and put in refrigerator and use as needed. Let rolls rise 3 hours before baking. Will bake in 30 minutes at 375°.
Make cake according to box instructions. In a bowl, cut up fresh strawberries and rinse thoroughly in cool tap water. Drain. Add sugar and strawberry glaze to strawberries; mix well. Let set for 3 hours or overnight. After cake has been baked and cooled, spread strawberry topping across top of cake. Cut and serve with whipped cream on top.
Mix ingredients together (add soda to water to dissolve). Bake at 350° for 30 to 35 minutes in greased cake pan.
Mix together and bake at 375° for 1 hour. Top will be brown and crispy.
Cook zucchini in salted boiling water until tender-crisp; drain and place in a greased 1 1/2-quart casserole.
Cook broccoli following directions on package. Cook rice following directions on package. Combine broccoli and rice. Add cream of mushroom soup. Add milk and mix. Put in greased 2-quart casserole dish and sprinkle with cheese on top. Bake in oven for 30 minutes at 325°.
Cut bacon slices in half. Cut Swiss cheese into pieces the same size as bacon. Fry bacon until crisp; drain. Overlap bacon and cheese slices to cover bottom of crust.
In a bowl, combine first four ingredients, then add milk and mix well. Roll into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4-inch thick; chill for 30 minutes. In double boiler, melt chocolate chips and shortening. Dip patties; place on wax paper to harden.
Preheat oven to 400°. Split open muffins. Put on cookie sheet so they don't touch. Spread 1 to 2 tablespoons of tomato sauce on muffins. Cover with cheese and add pepperoni. Bake at 400° until cheese melts, about 15 to 20 minutes. Let cool before eating.
Cut marshmallows into small pieces. Whip cream. Add marshmallows and wine or vinegar; let stand while preparing other ingredients. Crumble crackers. Add spices; mix well. Add cream and marshmallow mixture; mix well. Add nuts and chopped fruit; mix well and press in pan. Square pan works well. Cover with foil and keep refrigerated.
Arrange a layer of peas, egg slices, pimiento and cheese in a 1 1/2-quart casserole dish. Spread half of the soup over the top. Repeat layers. Bake at 350° for 15 minutes. Cover with onions and heat until hot. Serves 6.
Mix and sprinkle over cake. Bake at 350° for 35 minutes.
Cut bacon in bite size pieces. In a large pot, lightly brown bacon. Drain excess grease. Add onion, garlic, mustard, ketchup, vinegar and sugar to the bacon. Mix well. Then add pork and beans, kidney beans (partially drained) and butter beans (completely drained). Mix well. Pour into baking dish and bake covered for 1 hour at 350°.
Cut butter into flour, baking powder, sugar and salt. Mix egg into water. Pour all at once into flour mixture and mix. Knead on floured surface as you would for regular biscuits. Press or roll to 1/2-inch thick and cut in 2-inch size. Bake at 425° for 8 to 10 minutes.
Mix all ingredients. Taste. May serve as a salad, garnished with lettuce and tomato (optional) or as a sandwich.
Mix caring and compassion, gently blending it with community interest. Combine time and patience with determination. Add 1 heaping tablespoon of organization and cooperation with a dash of monetary aid and mix one pound of laughter and smiles. Carefully fold the 3 mixtures together and pour into pan, greased generously with coordination. Sprinkle top with human needs. Serve proudly.
Mix ingredients, beginning with dry, until batter has no lumps. Pour batter on hot buttered griddle. Serve pancakes with a dusting of powdered sugar or syrup.
Combine ingredients except bread crumbs and spread over chicken pieces. Roll in bread crumbs. Place chicken, skin side up in large shallow greased baking pan. Bake at 375° for 1 hour or until done. Makes 4 servings.
Mix well. Pour in a 9 x 13-inch pan sprayed with Pam. Bake at 350° for 30 to 35 minutes. Do not overbake.
Wash chops. Place in shallow pan. Sprinkle lightly with salt and pepper. Place onion slice on top each chop. Sprinkle with salt and pepper. Place tomato slice on top of onion and season. Add enough water to cover bottom of pan. Bake at 350° for 1 hour. Add more water if needed. Makes 4 servings.
Peel potatoes and slice thin. Place in greased baking dish, 3 layers, 1-inch deep. Sprinkle each layer with salt and pepper, flour and dot with butter. Add sliced ham between each layer. Add milk until it can be seen between the slices of potatoes. Bake in 350° oven 1 to 1 1/2 hours. Remove cover for last 15 minutes.
Place all ingredients, except sausage and rice, in a 2-quart saucepan. Bring to a boil; reduce heat to a simmer, cover and cook for 2 hours, stirring occasionally. Add sausage to red beans the last 30 minutes of cooking time. Serve over rice (1 cup red beans over 1 cup rice). Serves 6.
Preheat oven to 350°. Prepare brownies as directed on box, substituting 2 egg whites for whole egg, plain nonfat yogurt for oil as listed on box and amount of water as specified. Mix as directed on box. Spread batter in an 11 3/4-inch by 7 1/2-inch baking pan that has been coated with nonstick vegetable spray on the bottom only. Bake for 25 to 30 minutes, being careful not to overbake. When cool, cut into 16 bars.
Combine all ingredients. Mix well. Let stand overnight in refrigerator. Form into ball and roll in remainder of nuts.
Mix eggs and sugars together; add baking soda, salt, vanilla and melted butter. Add peanut butter; add oats gradually. Add chocolate chips, M&M's and nuts. Drop on greased cookie sheet by teaspoon. Bake at 350° for 10 to 12 minutes. Makes bunches.
Divide each biscuit into fourths and roll into balls. Roll each ball in the cinnamon/sugar mixture. Drop into a lightly greased Bundt pan. Heat butter, brown sugar and Karo until dissolved. Pour mixture over biscuits. Bake at 350° for 45 minutes. Cool on a rack for 10 minutes and invert onto a serving plate.
Brown hamburger and onion together; add tomatoes and water and bring to boiling. Cook for at least 20 minutes. You can add more water if it boils down too far.
Cook noodles. Drain and return to pan. Add cauliflower, broccoli, soup, sour cream, onion, salt, pepper and cheese. Mix gently. Put in a 13 x 9 x 2-inch baking dish. Bake at 350° for 40 minutes.
Cook broccoli according to package directions; drain. Place in casserole. Combine soup, eggs, cheese, onion and mayonnaise; pour over broccoli. Sprinkle with stuffing mix; dot with butter. Bake in preheated 350° oven for 25 to 30 minutes. Yields 5 to 6 servings.
Put some oil in a heavy skillet and heat. Break meat into very small pieces. Add onions; sprinkle with salt, pepper, garlic powder and flour. Scatter over the top with the cheese, pimento, mushrooms and mushroom soup. (Stir mushroom soup, so it can pour over top without any trouble.) Cover tightly; cook for 20 minutes over low heat. Do not lift lid. When cooked, fold in the sour cream. Add chopped fresh parsley for color. Serve warm with your favorite crackers. Wonderful for a group. Makes about 2 1/2 cups.
Mix 1 package dry yeast in large bowl with 2 cups lukewarm water. Melt and add margarine. Add egg, sugar and salt. Add flour. Mix good and drop by teaspoon into a greased muffin pan or you can cut out like biscuits. Bake at 400° for 15 minutes.
Mix well. Pour into Bundt pan. Bake 50 to 60 minutes in a 375° oven. After cake cools, pour over 1/2 cup orange juice or 1/2 cup rum or 1/2 cup coffee brandy.
Separate crescent dough into 4 rectangles. Sprinkle both sides of each rectangle with cheese. On unfloured surface, roll rectangles to 7 x 4-inch rectangles. Cut each rectangle into 6 lengthwise strips. Twist strips. Place on greased cookie sheet and bake at 375° for 7 to 10 minutes or until lightly browned. Makes about 24 twists.
Lay bread in bottom of 9 x 13-inch pan. Mix together the ingredients and pour over bread. Sprinkle cinnamon on top. Bake at 350° for 1 hour.
Saute onion, pepper, celery and garlic in olive oil until tender. Add tomatoes and seasonings. Simmer at least 10 minutes. Add shrimp and simmer until tender. Serve on bed of Riceland rice.
Mix ingredients with fork or fingers until the mixture forms small crumbs. Drop these into the soup along with the hard-cooked eggs and boil 15 minutes longer.
Melt butter in 8 x 8-inch pan. Combine all other ingredients and pour into same pan butter is melted in. Bake at 375° for 30 to 35 minutes. Stir once after about 15 minutes.
Mix first 3 ingredients together and add the Cool Whip. (Use fruit with no sugar and sugar-free pudding.)
Combine cake mix, sugar, water, eggs, butter and walnuts. Pour onto greased 16-inch pizza pan. Bake at 350° for 15 to 20 minutes. When cool, spread with Cool Whip.
In heavy 2 quart saucepan, melt butter. Add remaining ingredients and cover tightly. Cook, stirring frequently, over medium-low heat until potatoes are tender, 10 to 15 minutes.
Place diced potatoes in a slow cooker, then apple juice. In small bowl, mix apple pie filling, brown sugar, oleo and cinnamon. Spoon over potatoes. Cover and cook on low setting for 6 to 8 hours or until potatoes are tender. Add raisins the last half hour of cooking.
Mix Bisquick and pepper in large plastic bag. Stir chicken into eggs; remove chicken with slotted spoon. Place in bag with baking mix. Shake bag until chicken is coated. Remove from bag.
Blend butter and sugar well. Add flour, baking powder and salt. Stir in milk and mix all together. Place fruit in bottom of 7 x 11-inch baking dish. Pour batter over fruit, then put about 1 cup sugar over batter and sprinkle water over sugar (like we used to sprinkle clothes) until sugar is wet. Bake 1 hour at 350°.
Combine ground beef and flour. Brown with onion in skillet. Stir in tomato sauce, catsup, salt and pepper. Heat. Turn into an 8-inch square greased baking dish or pan. Top with cheese and biscuits. Bake at 425° for 20 minutes or until cheese is melted and biscuits are golden brown.
Melt 3 tablespoon butter, whisk in flour. Add stock and whisk to remove lumps. Bring to a boil, cover and simmer 5 minutes. Add cheese and sour cream. Stir until melted. Season. Saute onion in 1 tablespoon butter. Add to individual soup bowls before serving.
Wash and bake potatoes at 350° for 1 hour. Cool and split lengthwise. Scrape out potatoes, leaving shells. Mix potatoes with salt, butter and sour cream. Spoon mixture back into shells. Add cheese to tops of potatoes. Bake or broil until cheese is melted.
Melt butter on low heat. Add brown sugar and mix well. Add flour gradually. Add chocolate chips and nuts or coconut. Pour into large greased biscuit pan. Bake at 350° for 30 minutes (no longer). Let cool and cut in squares. These are chewy, like brownies.
Mix first 4 ingredients with whisk. Whisk in baking powder, baking soda, then flour. Fold in applesauce or bananas. Add cinnamon. Cook on a hot griddle and enjoy! Leftovers can be frozen and reheated in the microwave.
Blend ice cream and milk. Add 1 package of instant pudding; beat 1 minute. Pour immediately into shell.
Thoroughly combine all ingredients. Shape into a loaf and place in an 8-inch square dish. Spread a layer of catsup on top of the loaf. Cover with waxed paper. Cook at medium for 15 minutes. Let stand, covered, for 3 minutes.
Beat eggs with electric mixer until light and fluffy. Add flour and milk alternately, beginning and ending with flour. Beat well after each addition. Stir in butter and salt.
Mix catsup, chili powder, molasses and Tabasco sauce together. Pour over any kind of meat and cook. Great for chicken or wieners.
In a large bowl, beat egg whites until frothy. Add baking powder. Beat until stiff. Add sugar, vanilla, pecans and Ritz crackers. Pour in greased pie dish. Bake at 350° for 25 minutes. Mix Cool Whip and Nestle Quik together. Spread over cooled pie. Refrigerate.