HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wrap 1 slice of bacon around each breast and place in a baking dish. Mix remaining ingredients and pour over chicken. Cook at 250° for 3 hours. Serve over egg noodles.
Mix first 5 ingredients. Add blended eggs and oil. Add remaining 5 ingredients. Makes 2 loaf pans. Bake at 350 degrees for 1 hour to 1 hour and 20 minutes.
In skillet, cook sausage until brown. Drain. Separate crescent dough into 8 triangles. Place on ungreased 12-inch pizza pan with points toward center. Pat dough to fit bottom and sides of pan, sealing perforations. Spoon sausage over dough. Sprinkle with potatoes. Top with Cheddar cheese. In bowl, beat together eggs, milk, salt and pepper. Pour over preceding ingredients and top with Parmesan cheese. Bake in 375° for 25 minutes.
Variation: Substitute lime gelatin for strawberry and 1 (20 ounce) can crushed pineapple in syrup for strawberries and syrup.
To beaten eggs, add shortening, sugar and vanilla. Mix well. Gradually add flour and baking powder, blending until the flour is absorbed. Rinse and drain the sesame seed well. Place them in a pie plate. Flour hands and pull off small pieces of dough. Roll between palms until the size desired, about 2-inches long and 1/2-inch wide. Then roll into the sesame seed. If they will not stick to dough, add a little water to keep the seeds moist. Place close together on a lightly greased cookie sheet. Bake at 350° for about 5 minutes.
Cream all together first four ingredients. Pour into baked pie shells. Top with crumbled peanuts. Put in refrigerator and let set. Makes two pies.
Grind beef and pork together. This recipe makes a very large casserole full, so cut it down to your own individual proportion.
Mix half the sugar with butter until fluffy. Add egg white and beat, then remaining sugar a little at a time. Add 1/2 teaspoon vanilla.
Mix first 3 ingredients to form crust. Bake at 350° for 15 minutes on a 9 x 13-inch pan. Cream together the cream cheese, powdered sugar and Cool Whip. Spread over cooled crust. Mix pudding and milk. Spread on top of cheese mixture. Top with rest of Cool Whip and a few nuts.
Mix together and chill. Serves 16 or more. Keeps well in refrigerator.
Drain beans, corn and peas. Combine in bowl beans, corn, peas, celery, green onions and pimentos. In a two-cup pitcher, combine oil and vinegar. Add sugar. Mix until sugar dissolves. Pour over salad. Salt and pepper to taste.
Sift together 2 cups of the flour and 1/2 cup powdered sugar. Cut in margarine until mix clings together. Press into greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes or until lightly browned.
Brown sausage, drain. Toss with 1 tablespoon flour. Spread in 11 x 7-inch dish. Cook zucchini and onion in microwave. Stir in oleo. Toss with remaining flour. Spoon half over sausage.
Mix all ingredients and pour in unbaked 10-inch pie shell. Bake at 350° for 40 to 45 minutes.
Add to the cake mix 1/3 cup evaporated milk and margarine. Spread 1/2 of mixture in a 9 x 13-inch lightly greased pan. Bake at 350° for 6 minutes. While baking, melt caramels with 1/3 cup evaporated milk. Take out of oven; sprinkle with chips and nuts. Drizzle with melted caramels; top with rest of cake mix. Bake 20 minutes at 350°.
Cream	sugar,	shortening and butter together. Add vanilla, almond extract and chopped nuts. Add flour and salt. Cream together; roll into ball by the teaspoonfuls. Bake at 325° for 25 minutes. Roll in powdered sugar while hot.
Mix all together, adding ginger ale just before serving. Makes 3 1/2 quarts.
Heat oven to 350°. Grease a 12 x 8-inch (2-quart) baking dish. Cook broccoli as directed on package; drain. Arrange broccoli in prepared baking dish. Layer chicken over broccoli. In small bowl, combine soup, mayonnaise and lemon juice; mix well. Spread crumbs and margarine; sprinkle over top. Bake at 350° for 30 to 35 minutes, or until thoroughly heated. Serves 6.
Cream shortening and sugar; add the beaten eggs, sour cream and vanilla. Mix well, then add flour which has been sifted with baking powder and soda. Cream all together until smooth. Chill dough in refrigerator for about 1 hour. Take out chilled dough and cut into desired shapes. Bake at 350° for 12 to 15 minutes, depending on thickness of dough.
Melt margarine or butter. Add stuffing mix to margarine. Layer chicken in dish. Mix sour cream and mushroom soup. Spread sour cream and soup on chicken. Spread stuffing on top. Cook for 20 minutes at 350°.
Mix together 1/2 cup sugar, 1/2 cup flour, cinnamon and margarine. Continue mixing until crumbly; sprinkle over blueberries. Bake in 400° oven for 35 to 40 minutes.
Cook sugar, syrup, water and salt. Do not stir after sugar is dissolved. Cook until boiling syrup when dropped from spoon in cold water becomes very hard almost brittle ball. Pour slowly into beaten egg whites and beat until it holds its shape when dropped from a spoon. Add nuts just before dropping from spoon. Can also be poured into greased rectangular pan and cut into squares after it sets.
Heat to boiling. Add cinnamon stick (put all spices in cheesecloth bag).
Preheat oven to 350°. Melt butter in a shallow baking dish. In mixing bowl, combine flour, sugar and milk. Pour evenly over butter. Combine berries, sugar and water. Spoon evenly over flour mixture. Do not stir. Bake 40 to 45 minutes. Makes 4 to 6 servings.
For first layer, mix vanilla wafers, 1/2 cup powdered sugar and the melted margarine together and spread in a buttered 9 x 13-inch pan.
In a small bowl combine first three ingredients. Add next four ingredients. Stir in bread crumbs. Add egg. Mix well. Shape into loaf and place in greased 1-quart baking dish. (I bake mine in small greased loaf pan.) Bake 25 minutes in preheated 350° oven. Serves 2 or 3.
Boil first five ingredients over medium heat in a heavy saucepan for 5 minutes (rolling boil). Remove from heat. Stir in morsels and vanilla. Stir until morsels melt and fudge looks glazed. Pour into greased pan. Let cool and cut into squares.
Mix first 3 ingredients in a large heavy saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° or until drops of syrup form hard brittle threads in cold water. (Candy thermometer recommended.) Remove from heat. When boiling stops, add flavoring and food coloring.
Mix together dry ingredients. Add oil, eggs and vanilla. Then slowly add boiling water as you mix them all together. Bake at 350° for 40 to 45 minutes.
Cut cake and line dish with slices. Melt marshmallows in milk; pour over cake. Spread thawed strawberries over this; cover all with Cool Whip. Refrigerate.
Combine margarine with sugar and eggs. Blend in remaining ingredients; pour into well greased and floured 9 x 13-inch pan. Bake 10 minutes at 350°. Open oven door and shake pan several times. Continue baking for 20 minutes. Serve warm. Has brownie like texture and requires no icing.
Grind vegetables. Sprinkle with 1/2 cup salt. Let stand overnight; rinse and drain. Combine remaining ingredients. Heat to boiling; simmer for 3 minutes. Seal in hot jars.
Mix thawed lemonade with Eagle Brand milk at low speed with mixer. Add Cool Whip and mix thoroughly. Pour into pie crust and chill.
Preheat oven to 350°. Cook spaghetti and drain. In a bowl combine spinach, Ricotta cheese, eggs and salt. Beat with electric mixer until blended. Coat a shallow 10-inch casserole dish with cooking spray. Place spaghetti in casserole; top with Ricotta mixture. Spread spaghetti sauce over top, then sprinkle Mozzarella cheese over sauce. Cover and bake 30 minutes. Serves 4 to 6.
Cook sugar, water and cornstarch until thick. Add jello and mix. Pour over strawberries and mix. Pour into baked pie shell for deep dish pie. Top with Cool Whip.
Saute onion in margarine. Stir in soup and mushrooms. Cook beans with salt, pepper and dill seed in enough water to cover for 5 minutes. Drain beans. Combine rest of the ingredients except for cheese and cream. Put in a baking dish and pour cream over and sprinkle with cheese. Bake at 350° for 18 minutes. Serves 18.
Boil potatoes in 1 tablespoon salt until sharp knife cuts through cooked potatoes. Peel and cut to bite-size. Mix salt, pepper, paprika, sugar, vinegar and water. Pour and mix over warm potatoes. Refrigerate overnight. Add onion, eggs, pickle and celery. Mix mayonnaise in carefully. Salt and pepper may be added to taste.
Shred cabbage and onion as thinly as possible. Sprinkle on sugar. Mix together and bring to a boil the vinegar, salad oil, sugar, salt, mustard and celery seed. Pour hot mixture over vegetables. Do not stir. Let stand at room temperature 4 to 6 hours. Stir and refrigerate. Stays crisp for days.
Cream confectioners sugar and cream cheese together. Fold in Cool Whip. Then add crushed pineapple. Pour the mixture into the graham cracker pie shell. Refrigerate until ready to serve.
Prepare Date Filling; cool. Heat oven to 400°. Grease square pan, 9 x 9 x 2-inch. Mix brown sugar, margarine and shortening. Mix in baking mix and oats. Press half of the crumbly mixture in pan; spread with filling. Top with remaining crumbly mixture; press gently into filling. Bake until light brown, 25 to 30 minutes. Cut into bars, about 2 x 1 1/2-inch. Makes 2 dozen cookies.
Mix all ingredients together and bake at 350° for 15 to 20 minutes.
Mix pineapple, pie filling, condensed milk and nuts in a large bowl. Fold in whipped topping. Fold in marshmallows. Place in a mold or a 9 x 13-inch pan. This may be served immediately or chilled or frozen for later use. This yields 12 to 15 servings. It is delicious.
Combine first seven ingredients; add milk and melted butter; mix well. Pour into 1 1/2 quart casserole. Bake at 350 degrees about one hour or until mixture is firm. Serve with Cool Whip.
In 12-inch nonstick skillet, heat oil over medium heat and lightly brown chicken. Stir in Ragu Cheese Creations! pasta sauce and tomato. Simmer, covered, stirring occasionally, 10 minutes or until chicken is no longer pink.
Brown meat. Add taco seasoning, 1 cup water and chopped onion. Mix in remaining ingredients. Stir well until all mixed and hot. Pour 1/2 of mixture into dish lined with tortillas. Add another layer of tortillas; then pour remaining mixture. Top with grated cheese. Bake at 350° for 20 minutes.
Mix with Miracle Whip until very moist. Chill just before serving. Add 1 can shoestring potatoes.
Mix ingredients together. Refrigerate 1 hour to mix flavors. Serve with corn chips or nachos.
Place round steak in large cake pan. Cover with sliced potatoes, sweet onion and sliced carrots. Add mushroom soup mixed with 1 can water. Add salt and pepper to taste. Bake at 350° until tender.
Mix beef, onion, egg, bread crumbs, allspice, garlic, milk, salt and pepper. Form into walnut sized meatballs. Place on a jelly roll or shallow pan. Bake at 350° for 20 minutes. In a frying pan or 2-quart saucepan, combine jelly and chili sauce. Place meatballs in pan. Simmer 30 minutes. Serve warm. (May be made several days ahead to serve for a party.) Makes approximately 25 meatballs.
Combine cornstarch, sugar, lemon juice and beaten egg yolks. Add water and boil 4 minutes. Make meringue of egg whites and 6 tablespoons sugar. Bake at 425° for 4 to 5 minutes.
Cream the cheese and Miracle Whip. Add Worcestershire sauce. Add a small amount of milk (if needed to make it smooth). Add onion. Serve with chips. Serves 1 1/2 cups.
Combine crushed wafers, confectioners sugar, 1 cup walnuts and cocoa. Add corn syrup and rum; mix well. Shape into 1-inch balls. Roll half in granulated sugar and the other half in the remaining chopped nuts. Moisten cut sides of cherry halves with corn syrup and press one on each sugar-coated rum ball.
Melt butter (or oleo) in large Dutch oven. Cook chopped onions, garlic, green pepper and celery until clear. Add crawfish and cook another 10 to 15 minutes. Add all soups and Ro-Tel, blending well. Cook until crawfish turn pink and then turn off heat. Garnish with green onions, etc. (Freezes well.)
Saute shrimp for about 10 minutes in butter over medium heat. Add onion and mushrooms. Sprinkle flour lightly over mixture. Cook on low heat approximately 5 more minutes, then add sour cream. Heat slightly on low heat. Serve hot over rice or toast points.
Preheat oven to 350°. Butter a 2-quart baking dish. Combine soup and milk in a saucepan until well blended. Cook slowly until well heated. Add 1 cup cheese and stir until melted. Add sausage, noodles, green peppers and pimiento. Heat until blended. Pour into baking dish. Top with remaining cheese and crumbs. Cover and bake 20 minutes. Remove cover and bake until top is golden brown, approximately 15 minutes.
Empty soup into saucepan; add milk, stir and bring to bubbling on medium heat. Add cheese and stir milk until melted. Fold in crab meat. Heat thoroughly. Pour into casserole dish. Top with cracker crumbs and bake in 400° oven until browned. Serves 4.
Beat peach pie filling until small pieces. Add orange cake mix, eggs (beaten) and sour cream. Bake for 25 to 35 minutes.
Use small mixer bowl to combine cream, confectioners sugar and vanilla; beat until stiff. Serve cold.
Cream the shortening, then add sugar gradually and continue creaming it until it is light and fluffy. Blend in eggs. Sift together dry ingredients. Combine pumpkin and milk. Add dry ingredients alternately with pumpkin mixture to the egg mixture, beginning and ending with dry ingredients. Stir in chopped nuts. Bake in 2 greased layer pans at 350° for 30 minutes. Frost cake with your favorite buttercream icing using orange juice for the liquid and grated orange rind for added zest.
Mix first 4 ingredients with hands. Form into balls. Makes 65 to 70 balls. Melt chocolate or chocolate chips and paraffin. Dip balls in chocolate. Place on cookie sheet that has been lined with wax paper. Cool.
Bake potatoes until done, either in the oven or the microwave. Cut the top off of the potatoes. Scoop out the center of the potatoes into a large bowl. To the potato, add butter, salt, pepper and garlic salt. Add cheese (as much as you like), bacon bits and diced onions. Use as much or as little of these items as you like. Mix well. Gradually add the sour cream; mix until the mixture is almost creamy. Spoon the mixture back into the potato shells. Microwave 1 to 2 minutes before serving. Extras may be refrigerated for later.
To prevent crust from getting "soggy" with a cream pie, first sprinkle crust with powdered sugar.
In skillet, in 1 tablespoon hot oil, stir-fry half of the chicken until browned. Remove. Repeat with remaining chicken. In remaining 1 tablespoon hot oil, stir fry vegetables with ginger and garlic powder until tender-crisp. Add soup, soy sauce and vinegar. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Serve over rice. Serves 4. Preparation Time: 15 minutes. Cooking Time: 25 minutes.
Add the molasses, yeast, water and salt to the oatmeal mix. Add flour gradually. Knead slightly. Let rise covered, until doubled in bulk. Knead thoroughly on floured surface and put in buttered and floured bread pans. Let rise until double. (You may use regular or quick rise yeast.) Bake at 375° (preheated) for about 40 minutes. It feels solid when it is done.
Put roast, fat side down, on microwave roasting rack in shallow baking dish. Sprinkle mushrooms over top of roast. Cover roast with waxed paper. Cook on 80 for 10 to 12 minutes. Turn over and spoon juices over top. Cover and cook on 70 for 15 to 20 minutes. Let stand 10 minutes. Makes 6 to 8 servings.
Preheat oven to 350°. In bowl melt margarine, then add sugar, egg, vanilla, flour, baking powder, salt, milk and oatmeal (any flavor you like). Mix well. Drop spoonfuls of mixture onto greased cookie sheet (2-inch cookies). Cool until edges are light brown, 10 to 15 minutes. Cookie is done when center is firm when touched with finger. Eat and enjoy. Yields 12 (2-inch) cookies.
Preheat oven to 350°. In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into frozen crust. Put a small amount of foil around edge of pie shell. Bake in oven for 50 to 55 minutes or until knife inserted comes out clean. (Be careful not to overbake.) Cool and serve.
Cream together butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Add flour. Roll into 1-inch balls. Put in miniature muffin pans. Leave in ball form. Bake at 375° for 8 to 10 minutes.
Parcook fresh broccoli or defrost frozen spears. When cool, marinate in remaining ingredients about 1 hour.
Squeeze juice from orange and add boiling water to make 1 cup. Put orange rind, raisins and nuts through food chopper.
Roll washed and dried chicken in flour and brown in 1/3 cup oil. Remove as browned to shallow roasting pan, arranging skin side up. Preheat oven to 350° while making sauce.
Line cooled pie shell with 2 cups blueberries. To make sauce, cook remaining blueberries with sugar, cornstarch, salt and water over medium heat until thickened. Remove from heat; add butter and cool. Pour over berries in shell. Chill until serving time. If desired, serve with whipping cream.
Put potatoes in 1 1/2 to 2-quart ovenproof casserole with 1 tablespoon oil. Mix other ingredients, except corn flakes, and pour over potatoes. Bake 30 minutes at 375°. Remove and sprinkle top with corn flakes. Dot with butter, bake an additional 15 minutes.
Brown meat and drain. Add onions and pepper. Add spices, tomato sauce, mushrooms and pepperoni. Stir. Cover and simmer for 1/2 hour. Cook noodles as directed on package. Drain noodles; wash with cold water. Drain again and add to skillet. Warm, then add 1 cup cheese. Warm for 1 minute. Pour into 2 (9 x 13-inch) greased baking dishes. Divide olives and lay on top both dishes. Cover each with 1 cup cheese. Cover with foil. Bake both dishes or freeze unbaked. Bake at 350° for 30 minutes.
Mix together salt, cucumbers and onions. Cover with ice for 3 hours. Drain well. Mix together with remaining ingredients. Heat to a boiling point. Seal in prepared canning jars.
For extra flavor, add happy memories and dash of recreation. Stir well and remove any specks of jealousy, temper or criticism. If you like a sweeter product, simply add more love. Keep warm with a steady flame of devotion. Never serve with a cold shoulder or a hot tongue.
In a saucepan, combine pineapple, sugar, and salt. Cook 10 minutes. Let cool. Mix gelatin and water. Let cool until syrupy, then combine with pineapple mixture. Mix whipped topping as directed on package.
Soak beans 8 hours or overnight. Rinse and drain. Combine beans, water, salt and carrot. Simmer in a 6-quart pot 2 hours or until beans are tender. Combine onion, celery, garlic, tomatoes, bay leaf, oregano, salt, pepper and 1/4 cup water. Bring to a boil. Simmer 30 minutes. Cook macaroni according to directions and drain. Cube carrot and combine all ingredients. Heat before serving. Makes 3 1/2 quarts.
Combine butter, confectioners sugar and peanut butter in bowl; mix well. Press into a 9 x 13-inch pan. Let stand for 5 minutes. Spread melted chocolate over top. Let stand for 1 hour. Cut into squares.
Saute onions and garlic in olive oil. Brown hamburger and pour off excess oil. Pour onions, garlic and olive oil into hamburger. Add tomatoes and spices. Simmer uncovered or with lid cracked 3 hours or until sauce is thickened. Stir occasionally. Remove bay leaves. Serve over hot spaghetti. Add Parmesan cheese.
Line long baking dish with dried beef. Wrap chicken breasts with strips of bacon and place on the beef. Mix the soup and sour cream; pour over chicken. Bake, uncovered, at 275° for 2 to 3 hours. Wonderful over rice.
Slice beef across grain into thin strips. Combine 1 tablespoon each, cornstarch and soy sauce with sherry and garlic. Let stand 15 minutes. Meanwhile, combine remaining cornstarch, soy sauce, red pepper, and 3/4 cup water; set aside. Remove tips and strings from snow peas. Heat 1 tablespoon oil in wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove beef from skillet. Heat remaining oil in same wok/skillet, add snow peas and onion, sprinkle salt lightly over vegetables and stir-fry 3 minutes. Add beef, soy mixture and tomato. Cook and stir until mixture thickens. Serve with rice.
Mix flour, baking soda, baking powder and salt in separate bowl. Beat eggs, oil and sugar until well mixed. Add flour mixture and stir in pumpkin. Bake in 350° oven in a greased and floured Bundt pan for 40 to 50 minutes.
Drain the pork and beans, chickpeas and butter beans. Brown first 3 ingredients in skillet. Do not drain grease. Add remaining ingredients; cover. Bake at 350° for 1 hour, or in crock-pot on low for 6 hours.
Sift flour and sugar. Add egg, milk and oil. Stir well. It may be rough textured. Fill greased muffin tins 2/3 full. Bake at 400° for 20 to 30 minutes. Yields 12 muffins.
Mix together and form a loaf. Ice with ketchup. Salt and pepper. Add water around loaf until pan is half full. Bake for 1 1/2 hours at 400°.
Spray crock pot with cooking spray. Combine milk, egg, salt and pepper. Mix with wire whisk. Add cheese and macaroni, stirring gently to mix. Cover and cook on low for 3 1/2 to 4 hours, or until custard is set and macaroni is tender. Serves 8.
Mix dry ingredients. Blend Crisco and sugar, then add eggs, milk and vanilla. Blend in dry ingredients and gradually add nuts and cherries. Drop by rounded teaspoons into crushed cornflakes. Place on a greased cookie sheet. Top with 1/4 cherry if desired. Bake for 12 to 15 minutes in a 350° oven.
Combine sausage, onion and green pepper in a skillet. Cook over medium heat until sausage is brown and onion is tender. Drain off pan drippings.
Cream together cream cheese, oleo and powdered sugar. Add vanilla. In another bowl, mix puddings and milk. Fold in Cool Whip. Fold in cream cheese mixture. Mix well. Have Oreos crushed. Spread mixture in 9 x 14-inch pan. Spread Oreos over top. Chill well.
Remove the outer leaves from medium-sized heads of cabbage (about 8 pounds) and wash them in water, to be very fine, rejecting only the thickest part of the stem. Measure 2 tablespoons salt in a dish. Place a layer of shredded cabbage on the bottom of an earthern crock; sprinkle on the salt and pound down with a wooden potato masher until well packed. Add another layer of cabbage, with salt, and proceed as before, until crock is nearly full.
Combine peanut butter and sugar. Fold in egg whites. Drop by	teaspoonful onto baking sheet lined with Reynolds Wrap. Flatten slightly with prongs of fork. Bake at 325° for 20 minutes. Remove to wire racks to cool.
Boil together sugar and vinegar; set aside to cool. Mix cucumbers with all other ingredients and then add to sugar and vinegar. Put in refrigerator and serve after 2 hours.
Dissolve jello in 1 cup hot water. Cool. Blend in cream cheese and lemon juice. Chill until syrupy. Fold in the whipped cream and chill in a 2-quart casserole.
Brown hamburger; add	taco sauce, enchilada sauce, mushroom and chicken soup. Simmer 10 minutes. Break tortillas in long casserole dish. Top with hamburger, sauce mixture and onion. Bake until bubbly in the middle. Sprinkle cheese on top and melt. Bake at 350° for 1 hour.
Mix together the milk, flour and yeast mixture and let rise about 1 hour in a warm place. Add the sugar, butter, salt and eggs. Add the flour. Grease a spring-form pan and sprinkle bottom with nuts. Put in dough. Let rise to top. Bake at 350° for 30 minutes. Turn upside down and spread with butter frosting.
In a 9-inch pie plate layer ingredients: cream cheese, chili and cheeses. Microwave 5 minutes.
Brown pork chops. Pour off fat. Add all other ingredients. Cover and simmer 45 minutes to 1 hour.
Mix ingredients all together in large bowl. Pour into pie shells. Place in refrigerator or freezer.
Arrange broccoli in single layer in shallow baking dish, 9-inch square. Top with turkey or chicken pieces. Blend soup and milk. Pour over meat. Sprinkle with cheese. Bake in a 450° oven until cheese and sauce are melted and slightly browned, about 15 minutes. Serve over hot cooked white rice.