HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in baking pan. Spoon soup over chicken and top with cheese. Sprinkle stuffing over chicken. Pour melted margarine and water over stuffing. Bake at 350° for 45 to 60 minutes.
Mix all these together and pour into a casserole dish. Sprinkle topping on and bake at 350° for 35 minutes.
Combine egg, Worcestershire sauce, salt, mustard and pepper in large bowl. Add beef, cottage cheese, onions and green pepper; mix lightly, but thoroughly. Shape into loaf in baking pan. Bake 50 to 60 minutes in 350° oven. Let stand a few minutes before removing from pan to serve. Yields 6 servings.
Cream margarine and Crisco. Add sugar and egg. Sift together flour, cream of tartar, soda and salt, then stir into mixture. Roll into balls the size of small walnuts. Roll into a mixture of sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake until lightly browned, but still soft. Bake 8 to 10 minutes. Makes 2 1/2 dozen 2-inch cookies.
Cook and stir sausage in oven until brown; drain. Stir in rice, milk, celery, green pepper, onion, soup and mushrooms. Pour into ungreased 2-quart casserole; sprinkle with cheese. Cook, uncovered, in a 350° oven until center is bubbly, about 45 minutes.
Pack cucumbers in jars. Mix vinegar and spices; stir thoroughly. Pour solution over pickles in the jar and seal.
In a large pot, saute onions, pepper and garlic. Add pork and beef. Drain off fat. Return to pot. Add chili powder, Tabasco, taco sauce and beef. Simmer 10 minutes. Add tomato paste. Add tomato sauce. Simmer 1/2 hour. Drain and rinse beans. Add and simmer 15 more minutes. Top with grated cheese.
Combine all the ingredients in a mixing bowl. Beat with an electric mixer for 1 minute at medium speed, scraping the sides often, then pour into a rectangular 13-inch nonstick cake pan and bake in a 350° oven for 25 to 35 minutes. Allow to cool slightly or chill, then cut into squares. Yields 6 servings.
Cook the potatoes. Drain the water from the potatoes when done. Add the remaining ingredients. Stir lightly until it is mixed well. You can slice boiled egg to top with, if desired.
Sift 2 heaping teaspoonfuls of baking powder with 2 1/4 cups flour. In a separate bowl, mix sugar and butter; beat until creamy. Add in all other ingredients with the sugar and butter, then mix in a little of flour/baking powder at a time. Bake in 4 layers.
Toss chicken, cabbage, onions, sesame seed, almonds and noodles. Heat sugar, oil, salt, Accent, pepper and vinegar until just boiling. Pour over salad mixture and refrigerate overnight.
Combine flour, baking powder, baking soda and salt in a large bowl. In a blender, mix egg, oil and juice. Add all at once to the dry ingredients and mix just to moisten. Add raisins. Divide batter among 12 Pam sprayed muffin cups. Bake at 400° approximately 20 minutes.
Mix and pour into an uncooked pie shell. Bake 45 minutes at 325°. Makes 1 pie.
Cook green beans until tender-crisp. Cook bacon until crisp, drain and crumble. In a skillet melt margarine; add onion. Cook about 3 minutes. Add zucchini, stirring quickly and frequently until just tender-crisp, no more than 4 minutes. Stir in crumbled bacon, green beans, salt and pepper and continue to cook about one minute longer, until beans are hot. Makes 6 servings.
Bring crushed pineapple to a boil; dissolve in apricot jello. Let stand at room temperature. Stir in buttermilk. Fold in Cool Whip. Chill.
Melt butter in a casserole dish (the one a little smaller than a cake pan works great!). Mix creamed corn, undrained regular corn, the corn muffin mix and the sour cream together and pour into the dish with melted butter. Bake at 350° for 15 minutes. Edges will start to set, but middle will still be liquid. Cover entire surface with cheese and bake for an additional 30 minutes.
Put rice, salt and butter in water. Cook until tender, approximately 15 to 20 minutes. Add eggs, milk and sugar. Let come to a boil. Add raisins. Sprinkle with nutmeg.
Melt together the butter and chocolate. Add sugar, flour, eggs, vanilla and pecans. Mix well by hand. Bake in muffin pan in preheated 300° oven for 20 to 25 minutes. Centers should be gooey. Makes 18.
Peel and chop bananas. Combine with milk and ice cream in blender until smooth and frothy. Ice cream can be vanilla, banana, chocolate, pineapple or any variety. Serves 4.
Mix all ingredients together. Pour into a well-greased pan. Bake at 350° for 45 minutes.
Add potatoes, sugar and Crisco to hot potato water. Set aside to cool (potatoes must be smooth and creamy). Then add eggs and flour. The dough will be thin; put in a large bowl and cover with light-weight wet towel. Put into refrigerator overnight. You will have to add a little flour when you roll out. Have dough board well floured. Melt stick of butter and dip each roll in butter; let rise about 1 1/2 hours. Bake at 350°.
Mix and top with 1 cup grated Cheddar cheese. Bake at 350° for 30 minutes.
Sift dry ingredients; cut in Crisco. Dissolve yeast in warm water; add milk and mix. Add to flour mixture and stir until blended. Knead until smooth. Roll 1/2-inch thick. Cut and place in lightly greased pan. Bake at 450° for 10 minutes. This dough may be divided and stored in the refrigerator in a covered container for several days.
Fry bacon and crumble. Peel and slice potatoes. (You can slice with peeling on, if you like.) Lightly grease bottom of 13 x 9-inch pan or baking dish. Layer sliced potatoes, salt, pepper and chopped onion; repeat layers. Cover dish with Reynolds Wrap. Punch a few holes in the top to allow steam to escape. Bake at 425° for 1 to 1 1/2 hours. After baking, add sliced Velveeta cheese on top; sprinkle bacon on top.
Preheat oven to 350°. In a small mixing bowl, beat egg whites until foamy. Add sugar slowly, beating until peaks form. Fold in chocolate and pecans. Place ungreased foil on 2 cookie sheets. Drop by teaspoonfuls on cookie sheets. Place in heated oven. Turn heat off and leave in oven overnight. Do not open oven door.
Peel, dice and boil eggplant until tender. Drain; mash slightly with a fork or potato masher. Add seasonings to taste, eggs, butter and crumbs. Mix well and pour into generously greased casserole dish. Lay bacon strips on top. Bake in a 300° oven for 35 minutes, or until lightly browned on top.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fruit.
Cream butter, cream cheese and sugar; add eggs, one at a time, alternately with flour. Add vanilla. Bake in a large tube pan at 325° for 1 1/2 hours.
Cook all the meat until meat falls off bones. Discard all the bones. Mix the barbecue, meats and broths with the tomatoes, May peas, sugar, ketchup and salt and pepper. Cook real slow for about an hour. Then add corn and cook 1/2 hour. Add crackers in to thicken just before it gets done.
Melt cranberry sauce over medium heat. Drain, reserving liquid and berries. Mix together the cranberry liquid, boiling water and gelatin; stir until gelatin is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Add mayonnaise; beat until smooth. Fold in cranberries, apples and nuts. Pour into 2-quart mold. Chill overnight. Makes 10 to 12 servings.
Mix all ingredients together and chill at least 2 hours for flavors to blend. Makes 15 servings.
Butter bottom of a 13 x 9-inch pan; line with graham crackers. Prepare pudding with 3 1/2 cups milk, beating at medium speed until well blended, about 2 minutes. Carefully fold in Cool Whip. Pour 1/2 of mixture over graham crackers. Cover with another layer of crackers. Repeat with remaining pudding mixture. Cover with more crackers. Refrigerate for at least 2 hours. Frost with Eclair Cake Icing.
Melt half the butter in a frying pan over medium-high heat. Add the peppers, onions, all the seasonings and the sugar. Stir and cook until the onions are translucent. Melt the remaining butter and mix into the bread crumbs. Layer half the crumb mixture into a large baking dish. Spoon the pepper mixture on top, then top this with cheese and whipped cream. Top with remaining crumbs and bake for 40 minutes at 350°, until nicely browned. Serves 6.
Beat cream cheese until creamy. Add sour cream and mayo. Beat until smooth. Add beef, onion and garlic powder. Carve large oval in top of rye bread and scoop out inside, leaving shell about 1/2-inch thick. Reserve scooped out bread. Stuff bread shell with dip. Place on baking sheet. Cover top and sides with foil. Bake at 350° for 50 minutes. Serve with crackers and scooped out bread.
Place chops in shallow baking pan; sprinkle with salt and pepper. Place slice of onion on each chop; top with ketchup. Pour vinegar or pickle juice around chops. Bake 1 hour or until tender in moderate 350° oven.
Melt cream cheese and butter using double boiler. Saute shrimp, onion, pepper and celery in 2 tablespoons butter. Add to the first mixture. Add soup, mushrooms, seasonings, crab meat and rice. Mix well. Place in 2-quart casserole and top with cheese and cracker crumbs. Bake at 350° about 20 to 30 minutes or until bubbly. Freezes well. Serves 8.
Cream sugar and crisco. Add other ingredients. Mix well on low speed. Drop by heaping teaspoonful on greased cookie sheet. Bake 350° for 8 minutes. Cool.
Boil raisins and water until boiled down. Mix oleo, sugar and egg until well blended. Add flour, soda and salt. Add vanilla and raisins. Refrigerate dough a couple of hours. Make small balls; roll in sugar. Bake at 350° for about 12 minutes.
Saute onions and green peppers in the stick of butter. Cook the orzo al dente. Rinse orzo in cold water after cooking; place in casserole dish. Sprinkle seasoning powder over sauteed onions and peppers; gently stir in all but a few of the onion rings. Add this mixture to the orzo in the casserole dish; place remaining onion rings on top. Bake at 350° until hot clear through. May be frozen before baking.
Cook spaghetti and fold in all ingredients. Bake 20 to 30 minutes at 350°.
Crush crackers and add melted oleo and mushrooms. Spray pan with Pam. Lay fish and top with stuffing. Add another layer of fish and finish with stuffing and garlic powder. Bake in a 375° oven for 25 minutes.
Mix cold water and cornstarch to a thin paste. Combine hot water and sugar in top of a double boiler and bring to a boil over direct heat. Return to double boiler and add cornstarch paste and cook until mixture begins to thicken. Cook until thick and smooth, approximately 10 minutes. Add egg yolks and grated lemon rind and cook a few minutes longer. Add lemon juice and butter; blend well. Cool, stirring occasionally. Pour into baked pie shell. Top with meringue made from 3 egg whites, 6 tablespoons sugar and 1 teaspoon vanilla. Bake until meringue is set.
Cream sugar and butter. Add egg and molasses. Add all dry ingredients. Mix well. Add hot water and beat until smooth. Pour into 9 x 13-inch cake pan (greased and floured). Bake at 325° for 35 minutes. Serve with Cool Whip or whipped cream.
Cook artichoke hearts by directions on box. Saute mushrooms in butter and drain. Combine and add soup, sherry and pepper. Sprinkle top with Parmesan cheese and bake at 350° for 20 minutes. Yield: 8 servings.
Beat butter and margarine until creamy. Add sugar, flour and rolls oats. Mix well. Chill. Shape dough into tiny balls. Place 3 inches apart (on a greased baking sheet). Flatten with bottom of a glass dipped in flour. Bake at 350° for 12 to 15 minutes. Cool and remove from baking sheet. Sprinkle with powdered sugar. Store in tight container. Sprinkle with additional powdered sugar at serving time. Makes 3 dozen.
In large skillet, stir meat until browned. Blend in onion soup mix, flour and tomato paste. Stir in water; simmer for 10 minutes. Stir in sour cream. Garnish with snipped parsley. Place in the oven topped with bread crumbs and sprinkle Parmesan cheese on top. Bake for 1/2 hour at 325°. Serve on noodles.
Heat oven to 375°. Spray an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with cooking spray. Spray a 10-inch nonstick skillet with cooking spray. Set over medium-low heat. Add pepper and onion. Cook about 6 minutes, stirring occasionally until vegetables are softened. Using slotted spoon, remove vegetables to bowl. Let cool slightly. To bowl add salmon, cereal, oats, eggs, ketchup, lemon juice, mustard and horseradish.
Melt butter and blend in flour; brown, stirring constantly. Add water slowly, stirring until thick. Add remaining ingredients, except rice. Cover and simmer for 20 minutes. Remove bay leaves and serve over rice.
Boil sugar and water in a small saucepan for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Cool, then pour into a jar and refrigerate.
Boil rice and water slowly until rice absorbs all the water. Add cold milk to rice and simmer. Add sugar and vanilla (or lemon peel). Dilute flour in 1/4 cup of water and add to milk mixture, stirring to make sure it doesn't stick. After it comes to a boil, remove from burner. Beat eggs and then add to milk mixture (as we do when we make soup). Mixture should be thick. If not, simmer a little bit more. Be careful not to curdle eggs.
Whisk egg white in a medium bowl until frothy. Toss with pecans. Stir together brown sugar and next 4 ingredients in a large bowl. Add pecans and toss. Drain well. Place pecans in a single layer on an aluminum foil-lined baking sheet coated with cooking spray. Bake at 325°, stirring occasionally, 20 to 25 minutes. Yield: 2 cups.
Preheat oven 350°. Mix eggs, sour cream, water and oil until well blended. Add cake mix and pudding mix and blend well. Stir in entire package of chocolate chips by hand. Pour into a buttered bundt pan. Bake 1 hour. When cool, sift powdered sugar on top.
Boil chicken until done and cut into small pieces. Add soups, tomatoes and onion. Spray baking dish with Pam and cover bottom with half of Doritos, crushed. Pour chicken and soup mixture over this. Sprinkle cheese on top and bake at 425° for 25 minutes.
Mix cake mix, eggs, oil and sour cream. Pour one-half of batter into a Bundt pan. Mix brown sugar and cinnamon. Sprinkle over cake batter. Pour the remaining cake batter and take a knife and cut through batter to make swirls. Bake at 350° for 40 minutes. Mix powdered sugar, vanilla and milk. While cake is still hot and in the pan, punch holes in cake and pour topping over cake. Let set 15 to 30 minutes. Turn cake onto plate.
Drain canned fruit. Mix in order given. Refrigerate 1 hour. Serve. This makes a wonderfully cool summer treat.
Add enough water to cover bottom of crock. Add onion and bell pepper. Salt and pepper beef tips and place on top of veggies. Add drained mushrooms and pour on gravy.	Do not stir. Cook on low heat all day or high heat for about 4 hours. Serve on rice or creamed potatoes.
In a large bowl, combine the powdered sugar, graham cracker crumbs, pecans and coconut. In a small saucepan, melt margarine and peanut butter; pour over coconut mixture. Blend until mixture is moistened. Shape mixture into 1-inch balls.
Bake potatoes in a 375° oven until skins are slightly firm. Remove from oven. Cool. Cut potatoes in half. Scoop out potato and save skins. Mix remaining ingredients with potatoes, using mixer or hand potato masher. Fill empty skins. Bake at 375° for 30 minutes or until tops brown.
Mix ingredients together, except potato chips. Pour into a 3-quart baking dish. Top with the crushed potato chips. Bake for 1 hour at 350°.
Brown chicken, onion and bell pepper until chicken is just done. Add tomatoes, lemon juice and seasonings and simmer to desired consistency. Serve over rice or noodles.
Melt butter in a 10 x 13-inch dish. Mix sugar, flour, milk and vanilla (mix well). Pour into butter. Put 2 cups of cooked, sliced sweet potatoes all around in top of mixture, but do not stir. In another bowl, mix 1 cup sugar, 1 tsp. vanilla, 1/4 tsp. cinnamon and 2-1/2 cups water. Mix well. Pour over top of mixture. Do not stir. Bake at 400 degrees until crust is brown and juice is bubbly.
Place chicken breasts between 2 heavy sheets of plastic wrap and flatten to 1/4 inch. Cook chicken in butter in a large skillet over medium heat 5 minutes on each side. Remove to a serving platter and keep warm. Add jelly to pan drippings. Bring to a boil, stirring until smooth. Spoon over chicken.
Mix all ingredients in blender. Put in jar and store in refrigerator. Keeps indefinitely. To serve, pour on top of cream cheese and serve with Ritz crackers.
Prepare cake mix according to package directions; pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and let cool completely. Split cake horizontally into 2 layers; set aside.
Put carrots, lemon, sugar, salt and water in a large kettle and bring to a boil. Cook over medium heat for 10 -15 minutes. Add mint and cook 5 minutes more. Pour into hot sterilized jelly glasses and seal at once. Really good stuff not only is this good on muffins or biscuits but makes a great glaze on pork or lamb chops.
Cook macaroni, lightly salted; drain and cool under cold water. Cook chicken breasts the day before so they cube easily. Add chicken to macaroni, then oranges and pineapple. Cut grapes in half and add. Moisten with the Marzetti. If the salad becomes a bit dry (if made the day before), moisten with some of the fruit juices. This is a tasty salad that you can adjust to your taste. You may not want as much chicken or can add a little more fruit.
Line bottom and sides of 12 x 8-inch pan (glass is best) with waxed paper. Combine 2/3 of the almond bark with the morsels. Put in 4-cup glass measure. Microwave on High, uncovered, about 2 minutes. Stir until smooth. Spread 1/2 of this on bottom of pan. Refrigerate just until set, then remove from refrigerator. Place remaining bark in 2-cup glass measure. Microwave on High about 1 1/2 minutes. Stir until smooth. Add a drop or two of food coloring and peppermint. Add a little milk only if green mixture gets stiff. Spread over chocolate layer. Refrigerate and remove as before. Microwave remaining chocolate about 30 seconds. Spread over mint layer. Allow to set at room temperature, then cut into small pieces. These are especially pretty on a Christmas plate.
1st Layer: Mix oleo, flour and 1/2 cup nuts; pat in 9 x 13-inch pan. Bake 12 to 15 minutes at 350°. Cool.
Melt cream cheese and butter in double boiler. Saute shrimp, onion, pepper and celery in 2 tablespoons butter. Mix all together and put in 3-quart casserole dish. Top with grated cheese and cracker crumbs. Bake at 350° for 30 minutes, until bubbly. Allow to stand for a while before serving. Freezes well before baking. Serves 8.
Bring 1 1/2 cups milk to boil in saucepan. While milk warms, mix remaining ingredients in 1/2 cup milk, using 2 tablespoons to 3/4 cup sugar, depending on desired sweetness. Add well mixed ingredients into saucepan when milk boils. Stir until thickened. Serve warm or chilled.
Mix all ingredients by hand. If desired, 1 cup nuts may be added. Bake at 350° for 1 hour in a greased and floured Bundt or tube pan.
Cool cooked and drained eggplant. Mix together remaining ingredients. Add to eggplant. Bake at 350° about 40 minutes.
Brown ground beef with onion, cumin and salt. Drain well. In a large Dutch oven, combine beef chili powder, flour and sugar. Add tomato paste, kidney beans and tomatoes; stir well. Cover and simmer at least 30 minutes before serving.
Beat cream cheese until creamy. Add sugar and lemon. Add sour cream, then blend La Creme in on low speed (not too much). Place a small bowl in the middle of a large plate. Place fresh strawberries around bowl.
Mix salt and cornstarch in cooking pot. Slowly stir in water, stirring until mixture is smooth. Cook and stir over low heat until it is stiff, like mashed potatoes. This will take 2 to 3 minutes. Spoon the mixture into an old pie tin or piece of aluminum foil. Let cool for about 10 minutes. When mixture is cool enough to handle, press and squeeze it until it feels like clay, about 3 to 4 minutes.
In a large bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks.
Place half of lettuce in deep salad bowl. Top with celery, green pepper, onion and peas, in that order. Cover with rest of lettuce. Spread mayonnaise on top and sprinkle with cheese and bacon bits. Cover and refrigerate 24 hours before serving.
Bake cake mix as directed in large rectangle pan. Mix together pudding and milk. Add 12 ounce Cool Whip. Add crushed pineapple and spread over cake. Sprinkle chopped nuts over coconut and dot with cherries. Don't skimp on the Cool Whip. The thicker the icing the better the taste.
Mix margarine, egg and cake mix. Press into 11 x 13-inch greased pan. Mix cream cheese, eggs, sugar and nuts. Pour over first mixture. Bake at 350° for 35 minutes. Let cool thoroughly and cut into squares.
Brown beef and onions; drain. Add shredded cabbage, 1/2 cup of water and tomatoes. Cook for 15 minutes, then add chili powder, beans, salt and pepper. Simmer for 30 minutes.
In glass or crock bowl, dissolve yeast in 1/2 cup water. Add flour and remaining water. Mix well and allow to stand, loosely covered, in warm place 3 to 5 days. Each time batter is used, reserve 1 cup batter to use as a starter for another batch. May be kept in refrigerator indefinitely.
Measure and sift together sugar, flour soda, cinnamon and salt. Sift into oil and stir. Add 4 whole eggs and stir well, add carrots and nuts and stir well. Bake in 13 x 9 x 2 pan at 300 for 30 to 40 minutes.
Place in hot water (stir occasionally) until yeast begins to rise, about 4 to 5 hours. Make stiff dough, adding salt and shortening. Place in greased loaf pan. Grease loaf with melted shortening. Raise over hot water. Bake in moderate oven, beginning slowly.
Mix all ingredients together with undiluted chicken soup. Place in 9 x 9-inch baking dish. Bake at 375° for 1 hour and 30 minutes.
Soften cream cheese. Mix with vanilla and sugar. Add eggs and mix well. Pour into a spring-form pan or pie plate (don't grease). Bake at 350° for 1 hour. Cool cheesecake and serve plain or with Cool Whip topping.
Line sides and bottom of spring-form pan with ladyfingers. Blend cream cheese, sugar and vanilla until smooth and creamy. In another bowl, whip the cream until "whipped cream" consistency. (Chill bowl and beaters to help cream "set.") Combine the 2 bowls and blend. Pour into pan halfway up. Add layer of ladyfingers. Pour remaining mixture on top. Add strawberries (optional). Refrigerate.
Place butter in a 3-quart microwave-safe casserole. Melt in microwave on High. Blend in flour, salt and pepper. Stir in milk. Cook on High for 10 minutes, stirring at 4-3-3 minute intervals. Add potatoes and cook on High for 20 minutes, stirring after 10 minutes. Stir in Velveeta cheese cubes and melt on High for 3 minutes. Stir gently. Serves 6.
Blend first 7 ingredients in blender until quite fine. Pour bouillon cubes in water over the bread: add to the first ingredients and stuff bird. Double this for large bird.
Cream butter, sugar and shortening. Add eggs one at a time. Alternate milk and flour. Add vanilla. Stir in baking powder last. Grease and lightly flour 9-inch layer cake pans. Bake at 350° for 20 to 30 minutes or until done.
Cook ground beef in a little oil in a large deep frying pan until brown, stirring often. Drain fat. Add onions, garlic, spaghetti sauce, tomatoes and mushrooms. Mix well. Simmer 20 minutes. Meanwhile, cook macaroni shells. Drain; rinse. Pour half the shells into deep casserole. Cover with half of the meat sauce. Spread half the sour cream over sauce. Top with slices of Provolone. Repeat, ending with slices of Mozzarella. Cover. Bake at 350° for 35 to 40 minutes. Remove cover and continue baking until cheese browns slightly.