HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and pat dry chicken pieces. Place in 9 x 13-inch baking dish. Sprinkle with Italian seasoning. Bake at 350° for 45 minutes. Remove from oven and pour spaghetti sauce over chicken. Continue to bake until chicken is completely done and sauce is heated through. Sprinkle cheese on top and return to oven to melt cheese and brown top. Serve.
In large salad bowl, beat egg. Add remaining ingredients. Before serving, mix in romaine lettuce.
Cream butter and sugar. Add eggs and beat good. Stir in peanut butter, then other dry ingredients. Form into balls. Press with back of fork to make a crisscross. Bake at 375° for about 10 minutes.
Pour pie filling in baking dish. Sprinkle dry cake mix over top. Bake according to directions on cake mix box.
Combine the beef, salt, pepper, cheese, ketchup and onions and shape into 5 patties. Grill to desired doneness and serve on toasted buns. May be done in a skillet.
In a large pot, combine beans, rice, tomatoes and water. In skillet, fry bacon, onions and garlic until well cooked. Add with drippings to bean mixture. Add seasonings. Cover and simmer 1 hour, stirring occasionally. Add water, 1/2 cup at a time, as needed during cooking.
Dissolve jello in boiling water, add pie filling and pineapple. Chill until firm.
Beat together oil, melted butter, brown sugar, white sugar and eggs. Fold in flour, allspice, nutmeg, cinnamon, bananas, cranberry liqueur, cranberry sauce and walnuts or pecans. Bake in two loaf pans for 55 minutes at 350°.
Cream butter and sugar until fluffy. Add eggs; beat well. Combine all dry ingredients and add to cream mixture, beating well. Stir in remaining ingredients.
Cook spinach as directed, then squeeze dry. Cook onion in margarine until tender. Add mushrooms, cheese and Tabasco. Spread on French bread and sprinkle with Parmesan cheese. Bake at 350° for 20 minutes or until bubbly.
Preheat oven to 325°. Mix first six ingredients in a bowl. Stir in chips and pecans. Pour into pie crust and bake for 45 minutes.
In medium saucepan, combine water, rice and bouillon; bring to a boil. Reduce heat; cover and simmer 15 minutes or until rice is tender. In large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well. Turn into buttered 1 1/2-quart baking dish. Bake at 350° for 20 to 25 minutes. Top with remaining cheese; bake 3 to 5 minutes. Refrigerate leftovers.
Combine sour cream and pudding mix. Add the other ingredients and mix well. Chill several hours.
In a casserole dish,	mix the green beans, mushroom soup, milk, pimento, salt and pepper. Bake at 325° for about 30 minutes or until bubbly. Add can of dried onion rings to top of casserole.	Place back in oven for 5 minutes. Also can cook in microwave oven for 10 to 15 minutes on High.
Combine Russian dressing and apricot preserves. Over chicken in baking dish, spread 1/3 dressing and preserves mix. Bake at 350° for 1 1/2 hours. Every 1/2 hour add 1/3 more mixture until done.
Heat crushed pineapple to boiling point. Add jello. Chill until partially set. Mix with cream cheese. Fold in beaten whipping cream and nuts. Chill until set.
Combine ground beef, onion, garlic and parsley in large skillet; cook over medium heat until meat is browned, stirring frequently. Drain well. Stir in tomato paste, water, sugar, salt and pepper. Reduce heat to low. Cover and cook 10 minutes. Add noodles, cover and cook 20 minutes or until noodles are done, stirring occasionally. Serve with Parmesan cheese if desired. Yields 4 servings.
Crush vanilla wafers and line bottom of a 9 x 13-inch pan. Cook oleo, eggs and sugar until almost boiling. Scorches easily. Pour over wafer crumbs. Put pecans and bananas over this. Spread Cool Whip over bananas and sprinkle with 1/2 cup cookie crumbs.
Coat chicken pieces in mixture of flour and seasonings. Brown chicken in hot oil until golden. Remove chicken from pan and drain off most of the oil. Brown onion and garlic slightly in pan. Drain off all oil.
Mix well the 3 cups nuts with mixture. Drop on greased cookie sheet 1-inch apart. Cook 30 minutes at 250°. Do not open oven door while cooking! Turn off oven and leave 30 minutes. Pour out on wax paper and cool. Store in airtight container.
Combine salt, thyme and pepper. Put on chops and brown in shortening. Sprinkle rice in greased 13 x 9-inch pan. Add chops, bay leaf and beans. Pour on undiluted soup and 1 1/2 soup cans of water. Cover with foil and bake at 350` for 1 1/4 hours.
Layer ingredients as listed in a 13 x 9 x 2-inch pan. Keep cake refrigerated.
Butter a 2-quart casserole dish. Mix all ingredients, except 1/2 cup cracker crumbs. Put these on the top. Bake, uncovered, for 1 1/2 hours at 350°.
Boil all in saucepan. Dip out 1/3 mixture and put in cobbler dish.
In pan, combine first 4 ingredients. Simmer 5 minutes. Blend cold water and cornstarch. Add to hot mixture. Cook, stirring constantly, until mixture is thick and bubbly. Stir in paprika. Cook sausages; cut into small pieces. Add to mixture. Keep warm in crock-pot.
Place chicken in a casserole dish. Spoon Russian dressing and apricot preserves over chicken. Sprinkle dry onion soup over other ingredients. Use 1/4 cup of water to clean out jars from dressing and preserves; pour over chicken casserole. Place pineapple on each piece of chicken to garnish. Bake, covered, at 350° for 1 hour. Remove cover and continue baking for 1/2 hour.
Mix together first 3 ingredients. Let come to a boil for one minute, stirring constantly. Remove and add last 2 ingredients. Pour on top of graham crackers. Let set overnight or all day in refrigerator.
Mix all ingredients together in a saucepan. Cook until thick and create layer vanilla wafer, bananas and pudding. Top with marshmallow meringue.
Cream first 6 ingredients. Sift next 4 ingredients and add to creamed mixture. Roll into small 1-inch balls, then roll in granulated sugar (red and green sugar for Christmas). Do not flatten. Place on cookie sheet and bake 6 to 8 minutes in a 350° or 375° oven.
*Scrubbed red-skinned potatoes, sweet potatoes, turnips or carrots and/or peeled rutabagas or sweet parsnips.
Preheat oven to 350°. Mix sugar and flour together and sprinkle 1/3 of the mixture into the pie shell. Add peaches and sprinkle with the remaining sugar and flour mixture. Pour heavy cream over the top. Move peaches around a bit with a fork so that the cream completely covers the peaches. Bake for 45 minutes. Serve hot or cool on rack. Serves 6 to 8.
Sprinkle cucumbers and onions with salt. Let stand 1 hour. Mix remaining ingredients well. Squeeze out cucumbers and onions and add to milk mixture. Mix well. Refrigerate.
In a large heavy pot, make a roux of bacon drippings and flour. Add onion and cook until limp (medium heat). Add green onions and saute about 2 minutes. Add celery and seasonings; stir, cooking about 1 minute. Turn heat to low; add peas, broth, water and sausage. Stir. Bring to a boil. Cover and simmer 3 to 4 hours until peas are tender. Stir occasionally. Thirty minutes before serving, 1/4 to 1/2 cup sherry can be added if desired. Serve with a green salad and French bread or cornbread.
Beat eggs until foamy. Add oil. Beat well. Add remaining ingredients. Mix well. Add raisins and nuts. Pour into greased loaf pan (makes a loaf). Bake at 350° for 1 hour.
Cut chicken into bite size pieces. Cut tortillas into 1-inch strips. Mix soups, milk, onion and chilies. Into a greased 9 x 13-inch baking dish, layer one-half of the tortilla strips, chicken, soup mixture and grated cheese. Repeat with remaining ingredients in same order. Allow to stand in refrigerator for 24 hours. Bake at 350° for 30 to 45 minutes. Serves 8 to 10.
Mix together and pour over crackers. Toss until coated. Store in container in refrigerator.
Beat eggs on high for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Set aside. Sift together flour, baking powder and spices. Add flour mixture to pumpkin mixture. Pour into 15 x 10 x 1-inch pan greased and floured. Sprinkle with nuts. Bake at 375° for 15 minutes. Sprinkle with powdered sugar. Turn out on towel and roll up. Let cool 1 hour. Beat cream cheese and butter until smooth. Add sugar and vanilla. Beat smooth. Unroll cake and spread filling on and roll cake back up. Wrap in foil and chill or freeze. Cut off ends and eat 'em.
Add milk gradually. Frosting should be thick, but not so thick it won't go through a bag. Now you choose your icing color.
Peel and slice potatoes 1/8-inch thick lengthwise. Place in cold water. Melt butter in a 9 x 13-inch pan. In a paper bag, shake flour and Parmesan cheese, salt and pepper. Shake 1/2 of potatoes at a time until well coated. Lay in pan with butter in a single layer. Bake all at 350° for up to an hour; turn after 1/2 hour. Crispy and good!
In a mixing bowl combine cream cheese and milk. Blend well, then add lemon mix. It will become thick. Pour into cooled crust and refrigerate.
Mix Cool Whip and cottage cheese in a large bowl until well blended. Then add jello. Then add fruit.
Melt butter in a 13 x 9-inch baking pan. Combine the next 6 ingredients in a large plastic bag. Set aside. Rinse potatoes under cold water, drain well. Place half of the potatoes in the bag. Shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake uncovered at 350° for 50-60 minutes or until tender. Turn once after 30 minutes.
Preheat oven to 425°. In a large mixing bowl, combine all ingredients. Beat until well mixed. Roll out on well floured surface. Sprinkle a little bit of flour on top (don't work into dough). Roll dough to a thickness of about 1/4 inch. Cut with 3-inch cookie cutter. Place cookies on a cookie sheet about 2 inches apart. Bake 7 to 10 minutes. Makes 36 cookies.
Mix soup, sour cream and green onions. Cook over moderate heat until hot. Dip tortillas in sauce and then fill with chicken, refried beans, salsa, green chilies, diced olives and a little cheese. Roll. Spoon sauce on top of each enchilada and sprinkle with remaining cheese. Bake at 350° for 1/2 hour.
Chop a big onion and clove of garlic and fry them in a deep pan in a tablespoon of salad oil. Add a pound of ground beef and cook it slowly until brown.
Make four beef patties. Place on individual pieces of aluminum foil. On top of meat, place slices of potatoes and onions. Wrap each patty securely and bake 25 minutes or until done at 300°. Yields 4 servings.
Cook broccoli and drain. Cook rice. Mix all ingredients in casserole dish, mixing well. Place in oven at 350° until bubbly.
Press graham crackers and 1 stick melted margarine in bottom of pan. Beat next 4 ingredients for 15 minutes and spread on top of graham crackers. Slice bananas on top of this. Place pineapple on top of bananas and spread large container of Cool Whip on top and sprinkle with pecans and cherries or fresh strawberries.
Cook the peas and saut onion, green pepper and celery in the butter. Add the others and pour into a 1 1/2-quart casserole. Refrigerate overnight. Just before baking, top with crushed cheese crackers. Bake at 350° for 25 minutes.
Blend the ingredients together in the order they are listed. Put in an ungreased jello roll pan and spread around evenly with your hands. Break up egg white with a fork and spread over the dough with your hands. Sprinkle more chopped nuts over the top. Bake at 325 degrees for 45 to 50 minutes. Cut while hot.
Mix all ingredients, except ginger ale. Freeze in quart milk cartons. Let thaw approximately 4 hours prior to serving. Place thawed mixture in punch bowl and add ginger ale. Serves approximately 50.
Cook sausage, onion and pepper together until done. Add frozen hash browns and cook mixture until hash browns are tender. Add beaten eggs over this. Cook until eggs are done, stirring often. Serve on flour tortillas with grated cheese.
Brown onion; add 1 pound ground beef. Brown. Add mushroom soup. Season well with garlic, salt, pepper and plenty of Worcestershire sauce. Simmer 15 minutes. Add sour cream. Heat through. Serve on rice or noodles. Serves about 4.
Put the beets into a large stainless steel pan and barely cover with water. Bring to boil over high heat. Lower heat and add sugar, lemon juice, grated rind and minced ginger root. When beets are tender, cook over low heat, stirring frequently until mixture is thick and clear. Remove from heat and stir in nuts. Pour into sterilized jars and seal. (I've kept it up to 4 years since a little goes a long way.)
Make cake; use pineapple juice. Bake and cool. Mix cream cheese, vanilla pudding and milk. Add crushed pineapple. Spread this topping over cake. Frost with Cool Whip. Very fast, yet seems like you fussed.
Dissolve yeast in warm water with 1 tablespoon of the sugar added. Let set 5 minutes. Then add remaining ingredients. Add enough plain flour to make a thin dough or batter. Place in refrigerator overnight or for a few hours before making into rolls. Then make into rolls, dip in oil or melted butter. Let rise 1 or 2 hours. Bake at 400° to 450° for 12 to 15 minutes.
Blend all ingredients except brown sugar and nuts in large mixing bowl. Beat 4 minutes with electric mixer at medium speed. Pour into greased and floured 13 x 9-inch cake pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes. Spoon Hot Butter Glaze over warm cake. Serve warm or cool. Top with Dream Whip or other whipped topping, if desired.
Cook meat with onion. Drain fat. Add to broth. Drain Veg-All and add to meat and broth. Add spices and simmer for 1 hour or until ready to serve.
Thaw broccoli in water before cooking. Then cook 2 to 3 minutes in 1 1/2 cups water. Drain. Mix the 2 cans of soup and onion together, then add to the broccoli and mix gently. Put into a 2-quart casserole. Melt butter and stir in stuffing crumbs. Sprinkle on top of broccoli mixture to cover. Bake, covered, at 350° for 1/2 hours. Bake, uncovered, for 15 minutes.
Cream butter and sugar. Add eggs. Blend in dry ingredients, vanilla and nuts. Put in 9 x 13-inch pan. Bake at 325° for 35 to 40 minutes.
Cook cake according to box instructions. When it is done poke holes in the cake. Pour eagle brand milk and then caramel over cake and let it seep in. Add Heath brickle. When cake is cool top with cool whip.
Preheat oven to 350°. Combine all ingredients. Bake in Bake 'N Serve dish 30 minutes. Serve warm with Triscuits or Trumpets.
Mix cranberry sauce and 1 cup boiling water in blender. Dissolve Jell-O in 1 cup boiling water. Add cranberry mixture and pecans to Jell-O. Divide in half. Put half of the mixture in an 8-inch square pan. Chill until firm in freezer (25 to 30 minutes). Spread sour cream over part that is set. Add second half of Jell-O mixture over the sour cream. Put in refrigerator until set.
Combine meal, baking powder, sugar and salt. Add slowly to 2 1/2 cups boiling water, stirring briskly on low heat until stiff, about 5 minutes. As soon as mixture is smooth, remove from heat. Stir in butter; cool. Form into finger shaped rolls. Fry in 2-inches hot fat at 375° until golden brown. Drain on absorbent paper. Yield: About 3 dozen hush puppies.
Bake in 450° oven for 10 minutes, then for 1/2 hour at 350°, or until mixture is set. Pour on meringue; bake again.
Place the cottage cheese in a large bowl. Add drained, crushed pineapple; mix well. Add Jell-O; mix well. Fold in Cool Whip. May be eaten at once or refrigerated.
Blend the cream cheese with rest of ingredients. Chill 1 hour. Great with vegetables, chips and snack crackers.
Combine meat into 8 to 10 patties, and cook 4 to 5 minutes. Put the hamburger patties in skillet; add sauce and sprinkle Parmesan cheese. Cover and simmer and top with Mozzarella cheese.
Mix together. Pat down to 1/4-inch and cut with a small cutter. Brush with butter and fold in half. Brush again with butter. Bake at 375° to 400° for about 20 minutes.
Brown meat; pour off fat. Add sauce mix, water and tomato paste. Simmer 10 minutes, stirring occasionally. Spoon into greased 13 x 9-inch pan. Top with Mozzarella cheese. Beat together eggs, milk, oil, flour and salt and pour over filling. Sprinkle with Parmesan cheese. Bake at 400° for 30 minutes. Serves 6 to 8.
Mix all ingredients, except pecans, with hands. Shape into a ball and roll in pecans.
Add yeast to water mixture; let set 5 minutes. Then add to flour, soda, oil and buttermilk. Mix with spoon until well combined. Roll out and cut biscuits and put into baking sheet; let rise about an hour. Then bake until golden brown.
Heat oven to 400°. Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball. Remove from heat. Beat in eggs, all at once, until smooth. Drop dough by about 1/4 cupfuls, 3 inches apart on ungreased cookie sheet. Bake until puffed and golden brown, 35 to 40 minutes. Cool. Whip cream, cut off tops, fill with cream, replace tops, dust with powdered sugar. Yields 6.
Place apples, sliced, in unbaked pie shell. Sprinkle over apples, sugar and cinnamon. Mix flour, sugar and butter together and crumble on top of apples. Bake 40 to 50 minutes at 400°. Top will be golden brown when done.
Cook mushrooms and water for 20 minutes. Add wine, base, scallions and thyme. Melt butter; add flour. Cook for 5 minutes. Whip flour and butter into mushroom broth until thickens. Turn off heat; whip in sour cream.
Combine above and make into 1-inch balls. Dissolve 2 bouillon cubes in 2 cups water. Add 3 tablespoons flour to make sauce. Dip meatball in bouillon cube mixture, then fry.
Blend margarine and flour in large saucepan. Stir in milk, cream and broth gradually. Cook until thickened and bubbly. Stirring constantly, add chicken and seasonings. Heat to serving temperature. Ladle into soup bowls. Garnish with minced chives or parsley. Makes 12 to 15 servings.
Bake for 1 hour at 350°, stirring 2 or 3 times.
Boil sugar and water together for 5 minutes. Add rest of ingredients. Makes 3 gallons. Serves 100 (4-ounce) glasses or 12 quarts.
Boil chicken and cut into bite-size pieces. Mix onion, cheese, garlic, chili powder, soups and tomatoes. Soften tortillas in chicken broth and line the bottom of the dish. Cover with chicken mixture. Put into dish in 3 layers. Bake at 350° for 35 minutes.
Add yeast to warm water. Measure sugar, salt, sage, caraway seed, nutmeg and milk into bowl. Blend, then add yeast mixture. Pour in about 1/2 of flour and beat until smooth. Add the egg, shortening and remaining flour and beat again. Cover and let rise until doubled. Grease 12 large muffin tins, filling half full. Let rise until batter reaches tops of muffin tins. Bake rolls 15 to 20 minutes at 400°.
Cook apples in microwave until tender and done, about 8 to 10 minutes. Mix all other ingredients together and sprinkle over top of apples. Return to microwave and cook 2 to 3 minutes more or until crust is brown and bubbly.
Crumble first 3 ingredients; pat into 9 x 13-inch pan. Bake for 15 minutes at 350°. Cool. Beat cream cheese, 1 cup Cool Whip and powdered sugar until fluffy. Spread on cooled crust. Beat together pudding and milk. Spread on top of cream cheese mixture. Top with remaining Cool Whip and sprinkle nuts and cherries on top. Yum! Yum!
Precook the chicken by baking or boiling. Cut up into bite size pieces when cool. Put this in the bottom of the casserole dish. Mix soup, water and sour cream and pour over the chicken. Crush the crackers and add the poppy seed and cover the soup mixture. Melt a stick of butter and pour over the top. Bake 30 minutes at 350° or until brown.
Melt margarine in a bowl. Mix in mayonnaise, mustard, salt and pepper. Dip chicken breasts into mixture, then roll in bread crumbs. Bake at 350° for 1 hour.
Mix and put all ingredients in a large casserole. Bake at 350° for 1 hour. Or microwave about 20 to 25 minutes.
Layer ingredients in this order: bean dip, guacamole dip, taco mixture (mix together sour cream and taco seasoning), chopped green onion, olives, tomatoes, cheese.
Blend first 4 ingredients in blender. Add dates. Add remaining ingredients. Cook until thick. Stir constantly. Cool. Pour into nut granola base and cool in fridge.
Fold chicken soup into salmon and add lemon juice, onions, pepper and coarse cracker crumbs. Shape into croquettes or patties. Add milk to the beaten egg. Roll each croquette in fine cracker crumbs, then in egg mixture and again in the cracker crumbs.
Place all ingredients into crock-pot and cook on high 6 to 8 hours. When tender enough to pull apart, serve on regular or long hoagie buns.
Peel and slice potatoes real thin. Salt and pepper. Spray iron skillet with cooking spray. Add potatoes. Cook in a 450° oven. Stir about every 10 minutes until desired brownness is reached.
Make brine, mixing water and pickling salt until an egg floats. Place fish in pan so liquid covers fish. Store in refrigerator overnight. Remove fish from brine and dry. Broil in oven a scant 10 minutes per inch (until just about ready to eat). Place on aluminum foil on outdoor grill (use apple wood if possible to create smoke.) Do not have too hot a fire. Put grill cover down. When one side is brown, turn. When the other side is brown, remove. Keep in refrigerator.
Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10-inch skillet; push beef to side. Cook and stir onion in oil until tender; drain.
Cream the margarine. Add sugar. Add cocoa. Add eggs all at one time. Add flour and vanilla. Bake at 350° for 25 or 30 minutes.
Brown meat; drain. Add onion and green pepper; cook until tender. Add tomato sauce, mushrooms and oregano. Cover; simmer 20 minutes. Stir in process cheese spread; heat. Serve over mostaccioli. Yields 4 to 6 servings.
Boil sweet potatoes, chill and mash. Add sugar, cinnamon, pecans and melted butter. Form into balls around marshmallows, roll in coconut. Place in greased baking dish. Bake about 30 minutes at 375°. Makes 8 servings.
Drain and rinse kidney beans, wax beans and green beans. Mix the three kinds of beans. Dice the onion and add to beans. Combine sugar, oil, vinegar, pepper and salt. Pour over bean mixture and toss. Refrigerate several hours before serving.
Cut veal steak into 6 pieces. Pound to make thinner. Dip veal into mixture of flour, salt and pepper. Dip each piece in beaten egg, then in bread crumbs. Melt half of butter in large frying pan. Add veal. Cook over low heat until brown (about 15 minutes). Remove veal from heat. Brown the rest of the butter in the frying pan. Add lemon juice and parsley and stir well. Pour over veal and serve.
In a 3-quart saucepan, combine the potatoes with enough water to cover. Cook over medium high heat until fork tender. Drain and add remaining ingredients. Beat with an electric mixer until creamy. Taste and adjust seasoning, if needed.
Sift dry ingredients. Mix well and add rest of ingredients. Mix until smooth. Spray baking pans. Bake at 350° for 1 hour. Makes 2 loaves.
Fry hamburger with onion. When done, place aside on paper towel to drain. Salt. Place refried beans in glass bowl and microwave for approximately 6 minutes (3 minutes, then stir).
Make a roux by mixing the flour in with the hot oil in a frying pan until browned. Add onion, chopped and garlic. Stir until soft. Add water and simmer until thick (like gravy). Add tomato sauce and spices with salt and pepper to taste. Stir in shrimp and heat thoroughly. Serve over white rice. Serves 4.
Mix celery soup with rice and milk and pour into 9 x 13-inch baking dish. Lightly salt and pepper chicken and place on rice mixture. Sprinkle dry soup mix over all. Cover and bake at 325° for 2 hours or until chicken and rice are thoroughly done.
In mixing bowl combine potatoes, carrots, peppers and zucchini. Combine the remaining ingredients in a bowl. Drizzle over vegetables. Stir to coat. Transfer to greased 13x9x2 baking dish. Bake uncovered at 375 for 30-35 minutes or until tender. Serves 6 - 3/4 Cup Each; 2 Points.
Mix all together, beating well. Grease 2 large layer cake pans. Bake at 350° for 35 minutes.
Combine ingredients and pour over chicken. Arrange in shallow baking pan, skin side up. Bake 1 1/4 hours at 350°, basting every 15 minutes, until chicken is tender and nicely browned.
Place all ingredients in a blender. Blend on high for 30 seconds or until smooth. I hope you like it as much as I do. Yields 4 (8 oz.) servings.