HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse chicken and pat dry. Place in a 1 1/2-quart baking dish. Add mixture of soup and water; top with French fried onions. Bake, covered, at 350° for 1 hour. Add wine. Bake for 1 hour longer. Serve chicken with gravy over rice or noodles. Yield: 4 servings.
Melt chips together in saucepan and add corn flakes until thick. Spread on greased pan and chill. Cut into squares and serve.
Place cake slice or shells on individual serving plates. Combine thawed raspberries and almond extract. Top each cake slice with a scoop of ice cream, about 1/4 cup raspberries and a generous spoonful of whipped topping. Makes 4 servings.
Cut up chicken in small pieces. Put in a 13 x 9-inch pan. Add together soup, Ro-Tel and 1 cup of broth together. Pour over chicken. Dice up onion, pepper and cheese; put on next. Add crushed chips. Bake at 350° for 45 minutes.
Combine brown sugar, flour and salt in a double boiler. Heat milk and slowly stir into flour and sugar. Cook until thickened.
Mix all together until well blended. Put 1 heaping tablespoonful in cup, fill with boiling water and stir.
Separate eggs. Save egg whites in bowl. Mix egg yolks, milk and flavoring and sugar in pot. Cook over medium heat. Add butter; cook until boiling hard. Add cut up bananas and thicken with cornstarch. Add wafers. Pour in pan. Beat egg whites until stiff peaks form. Add 3 tablespoons sugar; spread over pudding, mix and brown.
Press cookie dough over sprayed or greased pizza pan. Bake at 350° until brown. Let cool. Mix 1/2 cup sugar, vanilla and cream cheese. Spread over cooked and cooled cookie dough. Slice fruit desired such as bananas, kiwi and strawberries or pineapple, bananas and strawberries. Arrange fruit over cream cheese mixture. Mix orange juice, 2/3 cup sugar, cornstarch and salt. Bring to boil and let boil for 1 minute. Pour over fruit mixture. Chill.
Butter a 9 x 13-inch baking dish and layer in the following order: pineapple, blueberries, 3/4 cup sugar, dry cake mix, melted margarine, pecans and 1/4 cup sugar. Cook in preheated 325° oven for 35 to 40 minutes or until brown on top. Serve warm or cold. Delicious with whipped cream or ice cream.
Melt butter in 1 quart casserole and add bread cubes. Sprinkle with cheese and toss well.
Bring to a boil the margarine, cocoa and water. Add flour, sugar and salt. Beat with hand mixer, then add sour cream, eggs and soda; beat. Bake at 375° for 22 minutes in a greased and floured 11 x 16 x 1-inch pan.
Brown roast. Add onion soup mix and mushroom soup on top of roast. Add water to roast; bake, covered, in 300° to 325° oven for 2 hours before adding potatoes and carrots. Finish cooking while at church.
Brown meat and onion in frying pan. After browning, mix in chili. Mix and combine in large pot the beans and tomato soup, adding about 2 cans water, then put in meat and onion. Simmer for about 1 hour.
Cook and drain Creamettes macaroni. Place in casserole dish. Add soup, tuna and peas. Mix. Top with cheese and bake at 350° for 30 minutes.
In large bowl beat eggs and oil until well blended. Rinse seeds out of chiles, chop chiles fine and add to eggs. Add corn, sour cream, corn meal, baking powder, salt and 1/2 cup of the cheese. Stir until thoroughly blended. Pour into greased 9-inch square or round pan. Sprinkle remaining 1/2 cup cheese evenly over the top. Bake in 350° oven for 1 hour or until well done and crust is brown. Makes 6 to 8 servings.
Preheat oven to 425 degrees. Melt margarine in saucepan. Remove from heat and add cocoa, sugar, corn syrup, vanilla, salt, and flour; stir until well blended. Mix in eggs and pour into unbaked pie shell. Set pie on baking sheet and bake 5 minutes. Reduce heat to 350 degrees and bake an additional 25 to 35 minutes. Pie will be done when a toothpick inserted in the middle of the pie comes out clean.
Cut apples in small pieces. Add Cool Whip so apples do not get brown, then add grapes and nuts. Cut up Snickers bars and add.
Mix hot milk, shortening and sugar. Cool to lukewarm. Soften yeast in 1/4 cup lukewarm water and add to first mixture. Add 2 cups flour and mix well. Cover and set in a warm place until doubled in bulk. Mix salt, soda and baking powder with 2 more cups flour and add to first mixture. Mix well. Cover and store in refrigerator until ready for use. Shape as desired and allow to double in bulk before baking. Bake rolls at 425° for 15 to 20 minutes.
Mix eggs, milk, flour, sugar and salt together. Mix well. Heat oil or shortening. Holding finger over bottom of funnel, fill funnel with about 1/3 cup batter. Hold funnel near surface of hot oil; remove finger and drop batter into oil using a circular movement from center outward to form a spiral cake about 3-inches in diameter. Fry cake until brown; remove from grease. Drain. Sprinkle with powdered sugar and serve hot.
Put taco seasoning in plastic bag. Put chicken in the bag and shake until chicken is coated. Place chicken in casserole sprayed with cooking spray and bake in a preheated 350° oven for 30 minutes. Top each piece with 1/4 cup salsa and 1 tablespoon nonfat sour cream. Serve. Makes 4 servings.
Remove stems from mushrooms. Chop into 1/4-inch pieces; set aside. In heavy skillet, heat butter. Add mushroom caps. Saute over high heat for 30 seconds on each side or until just browned. Arrange bottom sides up on a heatproof serving tray. To skillet, add stems. Saute over high heat 2 minutes. Add basil, salt and cream. Heat to boiling. Simmer until cream if reduced by half and slightly thickened. Stir in cheeses. Spoon mixture into mushroom caps. Place under preheated broiler about 6 inches from heat. Broil until heated through and lightly browned.
Preheat oven to 350°. In large bowl, stir contents of all cans together. Add rice and stir again. Pour into foil lined baking pan, approximately 9 1/2 x 14-inch. Place chicken on top, skin side up. Bake 2 to 2 1/2 hours in 350° oven.
Saute first 5 ingredients slowly for 1/2 hour. Add ground beef and fry until delicate brown, without lid. Drain any fat. Add tomato paste, basil, salt and pepper. Add enough water to make thin. Let simmer slowly until thickens, about 1 hour or more. You can use this for stuffed peppers, also.
In large saucepan, combine grape and pectin; bring to a rolling boil. Stir in sugar and return to a rolling boil for one (1) minute, stirring constantly. Remove from heat and skim off foam. Pour into hot sterilized jars, leaving 1/4 inch head space; adjust caps. Process in boiling water for five (5) minutes. Yields about five (5) half pints.
Mix thoroughly beef, sausage, crumbs and egg. Shape into 24 meatballs. In skillet, brown meatballs; pour off fat. Add sauce mixture. Cover; cook over low heat 20 minutes or until done. Stir often. Serve with rice. Makes 6 servings.
Blend mayonnaise, lemon juice and onion. Add chicken, celery, almonds and water chestnuts; mix well. Put into greased casserole. Top with grated cheese. Bake at 350° for 30 minutes. Serves 4 to 6.
Sift together and set aside flour, cinnamon, salt, soda and baking powder. Mix together eggs, sugar, oil and vanilla. To this mixture, add ground zucchini squash. Then add alternately the sour cream and dry sifted ingredients previously set aside, mixing after each addition. Add chopped nuts. Put into 2 greased loaf pans. Bake at 350° for 1 hour and 20 minutes or until done.
Heat oven to 400°. Grease deep pie plate. Brown the beef and onion, drain, stir in salt and pepper, spread in plate. Beat milk, Bisquick and eggs until smooth. Pour into plate, bake 25 minutes, top with tomatoes, sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes. Serves 6 to 8 people.
Mix sugar, cocoa and milk in a heavy saucepan and bring to a boil over medium-high heat. Let boil while stirring occasionally for approximately 8 minutes, until at the soft-ball stage. Take off heat and add butter and vanilla. Beat in enough confectioners sugar until the desired spreading consistency. Great for yellow cakes and brownies.
Cream butter; add cheese and blend well. Add pepper and salt. Gradually add flour and mix well. Use cookie press and shape. Bake at 350° for 12 to 15 minutes.
Scramble meat and onion; cook until done, then drain fat off. Add beans, tomatoes and tomato sauce; let cook for about 15 minutes. Add seasoning; stir and let simmer for about 5 minutes. Add ketchup; cook on low for 5 minutes more. Makes enough for 12 servings. Serve with soda or Ritz crackers.
Dissolve Jell-O in water. Cool. Add remaining ingredients and mix well. Place in refrigerator to set. This salad will keep for several days. Delicious.
Preheat oven to 350°. Line 18 muffin cups with paper baking cups. Stir the toffee chips into the cake batter; mix well and fill the baking cups 3/4 full. Bake for 20 to 22 minutes or until a wooden toothpick inserted in the center of the cupcakes comes out clean; cool completely.
Cream together thoroughly butter and sugar. Add yolk and vanilla. Add flour and salt. Mix well. Roll into 1-inch balls. Dip in slightly beaten egg white, then in finely chopped nuts. Place about 1 inch apart on ungreased baking sheet. Bake 5 minutes at 375°. Remove from oven. Quickly press thumb gently on top of each cookie. Return to oven and bake 8 minutes longer. Remove. Cool. Fill dent with jelly or candied fruit. Makes about 2 dozen cookies.
Drain tuna and absorb oil with paper towels. Get out most of oil. Mix well with softened cream cheese and onion. Roll in finely chopped pecans or walnuts. Wrap in aluminum foil and store in refrigerator. One tablespoon Worcestershire can be added.
Combine picante sauce (salsa), soy sauce, water and cornstarch. Mix and set aside. Heat one tablespoon oil in wok and stir-fry beef, garlic and ginger on medium-high until done. Remove beef and set aside. Add last tablespoon oil to wok and stir-fry mushrooms, broccoli and bell pepper. When vegetables are crisp-tender, add picante mixture, beef and green onions. Cook and stir one minute until sauce boils and thickens. Serve over rice. Makes 4 servings, calories 201, fat 8 g.
Mix shortening, butter and sugars; mix well. Add eggs and vanilla. Beat again until light and fluffy. Mix together dry ingredients. Add to creamed mixture. (Stir the dry ingredients in, do not use mixer at this point.) Add one package chocolate chips. Make round balls (1 teaspoonful) and bake on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
In a blender, combine the fresh jalapeos with 1/2 cup of the cilantro, the garlic, lime juice, water, 1/2 teaspoon of the ground cumin and a generous pinch of salt. Puree the jalapeo-cumin sauce until smooth.
Preheat oven to 375°. Combine all ingredients and pour into a greased casserole dish. Bake 45 to 50 minutes. Top with sliced almonds before serving, if desired. Serves 8 to 10.
In a bowl, combine cucumbers, onions and dill. In a saucepan, combine sugar, vinegar and salt. Bring to a boil. Pour over cucumber mixture. Cover and chill 3 hours or overnight.
Combine all ingredients, except 3/4 cup peanut butter and frosting. Spread mixture on buttered cookie sheet. Bake for 10 to 15 minutes at 350°. Cool slightly. Spread 3/4 cup peanut butter on top. When completely cool, spread with chocolate frosting.
Pour off some fat from bacon. Mix limas and bacon together. Add mustard, ketchup and brown sugar. Bake at 350° for 1/2 hour. May need more if it has been refrigerated.
Mix all together; refrigerate 24 hours. Wrap in foil; boil in water 1 hour. Punch holes in foil to drain. Re-wrap; refrigerate. This is a diet salami, very good.
Brown ground beef. Set aside. Mix together Ro-Tel tomatoes, cream of chicken soup and cheese. Add ground beef.
Saute seasonings (onions, bell peppers, celery and garlic) in margarine. Add crawfish and cook 10 minutes. Add parsley, cream, flour and cheese. Simmer for 30 minutes. Boil noodles and add to the mixture. Sprinkle lightly with bread crumbs or Parmesan cheese. Bake 20 minutes at 350°.
Spay pan with Pam cooking spray. Place crescent rolls on pizza pan and spread out to make crust. Bake at 400° until brown. Cool. Mix together Miracle Whip, cream cheese and dressing mix. Spread on baked dough and	top with chopped vegetables and cheese.
Peel peaches. Boil sugar, vinegar, water and spices until a moderately thick syrup. Add peaches, about a dozen at a time. Boil until tender enough to stick with a straw to the seed. Stir occasionally. Fill jars with peaches. Continue until all peaches are cooked. Fill jars with syrup and seal.
Begin 1 hour ahead: In large bowl, combine first 6 ingredients with 3/4 cup cream; shape into 40 small meatballs. On waxed paper, in about 1/4 cup flour, coat meatballs. In 12-inch skillet over medium-high heat, in hot oil, brown meatballs well. Drain on paper towels. Wipe skillet clean. In same skillet over medium heat, melt butter or margarine. Stir in 1 tablespoon flour until well blended and smooth. Gradually stir in undiluted consomme and 1/2 cup cream; heat to boiling, stirring constantly. Add meatballs and bay leaf; simmer, covered, 15 minutes or until meatballs are tender. Discard bay leaf. Serve Swedish meatballs in chafing dish to keep hot. Makes 40 appetizers.
Boil potatoes (should be still firm). Cool and grate into a 9 x 13-inch pan. Mix the soup, butter, sour cream, onion and cheese together; pour over potatoes. Top with crushed corn flakes (optional). Bake at 350° for 30 to 40 minutes.
Grease casserole dish. Melt butter; stir in flour, salt, pepper and paprika until smooth. Stir in milk. Cook until thickened. Pour over potatoes. Sprinkle with paprika. Cover and bake for 45 minutes at 350°. Uncover and bake 15 minutes longer or until potatoes are fork-tender.
Cook and drain pasta. Mix all ingredients in large baking dish (14 x 11 x 2-inch). Cover with foil and bake for 45 minutes at 350°. Remove foil and bake additional 10 to 15 minutes.
You can use onions and green peppers if you like. Just add to beef while browning.
Combine flour, sugar, baking powder, salt and baking soda. Stir in nuts and orange peel. In small bowl beat eggs, milk, orange juice, and butter until smooth. Stir into dry ingredients just until moistened. Pour into 2 greased 8 x 4 x 2 inch loaf pans.
Combine squash and onions. Sprinkle with salt and set aside for 1 hour. Combine vinegar, sugar, bell pepper rings and seed. Bring to a boil in a saucepan; add squash and onions and cucumbers. Bring to a boil again. Put in jars and seal. Better if chilled before serving. Makes 4 pints.
Cook noodles. Drain and rinse with cold water. Brown burger, onions and green peppers in oil. Add tomato sauce, cheese and seasoning. Mix with noodles. Bake at 350° for 20 to 25 minutes or until hot and bubbly.
Thoroughly mix dry ingredients, then add shortening and mix until it's dissolved. Slowly add about 1 cup warm water and knead until smooth. Your dough should be the consistency of pie dough or a little stiffer. Cover dough with a damp cloth and let rise for about an hour.
Mix all ingredients. Refrigerate at least 2 hours. Roll into ball the size of a large walnut. Roll in sugar. Bake at 375° for 10 to 20 minutes.
Cook squash, onions, garlic salt, pepper and brown sugar in small amount of salted water in saucepan until squash is tender; drain. Add tomatoes; mix well. Spoon into casserole. Sprinkle with cheese and mixture of margarine and bread crumbs. Bake at 350° for 1 hour. Yield: 6 servings.
Brown steak with onion, potatoes, carrots, celery, salt and pepper. Place this mixture in crust; fold over and seal. You will have a half moon shape. Bake at 400° for 45 minutes, then at 350° for 15 minutes. Make sure you poke a hole in the center of each pasty to let the steam escape. Make a gravy out of the juice left in the browning pan; use 2 tablespoons of flour for each cup of liquid. Serve hot smothered in gravy.
Mix butter and sugar until smooth. Add eggs and flour, 1 cup at a time. Add mashed bananas (about 4). Bake at 325° for 45 minutes in a greased pan.
Cream butter and sugar. Add egg, milk, flour, baking powder and baking soda. Add mashed bananas. Bake at 350° for about 15 or 20 minutes. Frost with your favorite buttercream frosting. Makes about 18 cupcakes.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well. Chill. Form into ball and roll in chopped nuts. Serve with crackers.
Saute mushrooms and onion in butter. Remove from pan. Remove fat and bone from steak and cut into bite size pieces. Put flour in bag. Add meat to coat, then brown meat in 2 tablespoons butter. After meat has browned good, add dissolved bouillon to pan and simmer for 1 hour or more. Add mushrooms, onion and sour cream and heat until all is warm. Serve over rice or noodles.
Fry potatoes. Add ham. Put cheese on top when done. Cook until cheese melts.
Combine sugar, water, salt and corn syrup in a 2-quart glass bowl. Bring to a boil in microwave, about 3 minutes. Stir and add peanuts. Cook 9 to 11 minutes more or until soft-ball stage. Remove and add oleo, vanilla and coloring. Cool and beat until creamy. Drop by the spoonfuls or pour onto greased cookie sheet.
Mix cream cheese with margarine. Stir in corn. Add sugar and stir in corn muffin mix. Bake at 350° for 45 minutes in a buttered 2-quart casserole dish.
Melt margarine over low heat. Add flour. Stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook on medium heat. Stir constantly until thickened and bubbly. Stir in turkey, mixed vegetables, bouillon granules and pepper. Cook until heated well over medium heat. Spoon into 9-inch dish. Cover with crescent rolls or pie crust. Bake at 375° for 15 minutes or until brown. Let stand 10 minutes.
Beat ingredients together. Let set in refrigerator overnight and roll into ball. Chop walnuts and roll cheese ball onto them. (If Roka Blue cheese is unavailable, use 2 jars of Old English.)
Beat egg. Cut chicken in strips; dip in egg and then in bread crumbs. Put in baking dish. Bake at 350° for 20 minutes covered with foil. Add bouillon liquid and bake 25 minutes more.
Mix all ingredients together except potato chips. In casserole dish bake at 350° for 1 1/2 hours. After baking, crush potato chips on top.
Melt oleo in a 1 3/4-quart Tupperware or any Tupperware-safe container. Cook chopped vegetables in oleo until transparent. Add tomatoes and diced turkey; cook about 2 minutes longer. Add olives.
Saute onion in oil in a Dutch oven until tender. Add potato, celery, garlic, salt and pepper and saute for 10 minutes. Add broth, broccoli and basil. Stir well. Bring mixture to a boil; cover, reduce heat and simmer for 20 minutes or until vegetables are tender. Transfer half of mixture to electric blender or food processor and process until smooth. Repeat with remaining mixture. Ladle soup into individual soup bowls. Yields 8 cups.
Drain all juice off fruit cocktail. Blend all ingredients together and stir well. Pour in fruit bowl. Place in icebox until ready to serve. Will serve 8 people.
Put the mashed potatoes in a mixing bowl. Add the lightly mixed eggs and blend with hand mixer until combined and smooth. Add sugar, nutmeg and flour and mix thoroughly. Add the milk until blended. Add the melted margarine and vanilla and mix on medium speed until incorporated. Divide sweet potato mixture between 3 pie shells. Bake in preheated oven at 375° for 45 minutes or until knife inserted in center comes out clean.
Take roast and cut in small pieces. Put in large skillet and cook with lid on for 20 minutes. Then add sliced mushrooms, onions and green peppers. Add as much as you like. Take your potatoes and quarter them, then slice them in small pieces and add to meat and other vegetables. Cook until tender.
Mix all ingredients and put in a 2-quart bottle and shake. Keeps in refrigerator forever.
Melt butter and a little garlic powder in baking dish. Mix first 3 ingredients and drop in pan, using a tablespoon. Bake at 425° for 20 minutes. Fill with jelly or eat plain.
Mix the first 4 ingredients and bring them to a boil in small saucepan. Combine cabbage, onion and pepper in a bowl; pour sugar mixture over cabbage mixture. Chill. Serves 6 to 8.
Mix Kool-Aid, lemonade/water, orange juice/water, pineapple juice and enough water to make 1 gallon of punch; chill. Add 1 (2 liter) bottle cold ginger ale or 7-Up. Some of the punch base can be frozen in an ice ring mold to help keep the punch cold.
Boil pierogies according to package directions. Saute onion and mushrooms in oil or Pam spray. Add tomatoes and spices. Add boiled pierogies. Heat thoroughly about 5 minutes. Top with Parmesan cheese if desired. Serves 3 to 4.
Place hot cooked and drained green beans in a casserole. Cover with cheese sauce made from first 4 ingredients. Dot with egg bits. Add toasted bread crumbs. Cover with cheese slices. Bake in oven until cheese melts.
Add sugar, salt, nutmeg, milk and vanilla. Beat eggs well; add to other ingredients and mix well. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake for 30 minutes.
Butter a large casserole dish. Combine dressing mix and melted oleo, pressing half of mixture into a buttered dish. In pan of boiling water, place squash, zucchini, onion, green pepper and celery. Boil 5 to 10 minutes. Drain well. Add seasonings and water chestnuts; turn mixture into the casserole dish, over dressing mix. Combine the soup and sour cream; spread over the vegetables. Top with remaining dressing mix. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Put ground beef in bottom of a 9 x 9-inch baking dish. Sprinkle 1/2 package of soup mix over meat. Layer 1 package frozen vegetables over seasoned meat. Pour soup on top. Bake 1 hour at 350° and then put Tater Tots on top. Bake 30 more minutes.
Slice steak into 1/4-inch wide strips. Melt one to two tablespoons of the margarine in the skillet over medium heat; add meat and cook until brown. Pour meat and uncooked rice into lightly greased dish. Add consomme, onion, mushrooms and remainder of margarine. Cover and bake at 350° for 1 hour.
Bring 1 c. water to a boil and pour over 1/2 cup c. shortening. Mix and let stand for 30 minutes or until completely cool. Stir together yeast, 1/2 c. warm water and 1 tsp. sugar. Let mixture stand about 5 minutes. Beat eggs at medium speed using a heavy duty stand mixer. Add 1/2 c. sugar and salt. Add shortening and yeast mixture. Reduce speed to low and gradually add 2 cups flour beating until well blended. Cover and chill for 12 hours or up to 5 days. When you are ready to use turn dough on a lightly floured surface and roll to 1/4 inch thickness. Cut with 2 1/2 inch round cutter. Make a crease across the middle of each dough, round with a knife and fold in half. Gently press edges to seal and place rolls on lightly greased baking pan. Cover and let rise in warm place (85 degrees) free from drafts for 1 1/2 hours until doubled in size. Brush rolls with butter. Bake at 400 degrees for 15 minutes or until golden brown. Brush again with butter. This dough doesn't have to all be used at the same time. Break off what you need. It can be refrigerated for up to 5 days.
Combine jello and hot water; stir in cranberry sauce. Add cold water with drained pineapple, celery, oranges and nuts. Pour 1/2 of the mixture into pan and refrigerate until set. Combine 1 package of cream cheese and sour cream. Spread over and chill again. When well set, combine cream cheese and 1 package prepared Dream Whip or Estee. Spread on top and chill overnight. Sprinkle with nuts. Use 8 x 10-inch or 9 x 13-inch pan.
Cook the pasta and drain. Coat with the olive oil. Sprinkle well with the Parmesan cheese, stirring. Oil a 13 x 9-inch baking dish. Layer the spaghetti, spinach, cottage cheese, sauce and Mozzarella. Bake at 350° for 30 minutes or until bubbly.
Cream together shortening, vanilla, sugars and eggs. Stir in rest of ingredients; mix thoroughly. Shape dough into balls. Place on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake at 350° for 10 to 12 minutes.