HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions, garlic and mushrooms in butter. Add chili powder, broth, tomatoes and cheese. Cook over low heat until cheese melts. Add chicken and spaghetti. If possible, refrigerate overnight. (This is not crucial, but it really is good if you can include this step.)
Have chicken breasts skinned, boned and split. Use 2 slices of ham and cheese for each piece of chicken. Pound each piece chicken to 1/8-inch thickness. On each piece of chicken, place ham and cheese and roll. Coat with Shake 'n Bake. Fasten with toothpick. Bake in ungreased pan for 20 minutes at 400°. Dilute soup; heat and pour over chicken.
Combine pancake mix, sugar, milk, oil and egg in a bowl. Add creamed corn until mixture is a semi-thick consistency. Mix very well. Melt 1 stick margarine in a 12-inch skillet. On medium-high heat, drop in heaping tablespoonfuls of mix. Cook, turning frequently, until golden brown. Fill the bottom of a plate with grenadine or honey. Sprinkle with confectioners sugar and serve. Preparation time: 30 minutes. Cooking time: 20 minutes.
Mix together coconut and milk; set aside. Melt margarine. Mix together margarine, sugar, beaten eggs, vanilla and lemon, then add coconut mixture. Pour into pie shells and bake at 375° for 30 to 35 minutes. Makes 2 pies.
Combine all ingredients except eggs. Just before pouring into buttered baking dish, add beaten eggs. Stir well. Bake 50 to 60 minutes at 350°.
Combine crushed wafers with butter and cinnamon. Press into bottom and sides of a 10-inch spring-form pan. Chill.
Heat the Eagle Brand milk, peanut butter chips and margarine until chips are melted. Stir in the miniature marshmallows; heat 40 seconds. Stir; heat 40 seconds. Stir until marshmallows are melted. In a 9 x 13-inch pan, layer as follows: 1/2 peanuts, melted mixture and remaining 1/2 peanuts. Lightly press peanuts into mixture.
Cut cabbage into 6 to 8 squares or wedges. Cover with water and add 1 teaspoon salt and 1 tablespoon butter. Bring to boil for 5 to 7 minutes. Drain cabbage. Beat eggs and 4 tablespoons milk. In another container mix flour, pepper and remaining salt. Dip cabbage into egg mixture and coat with flour. Deep fry in hot bacon dripping. May also be pan-fried. Serves 6 to 8.
Alternate, starting with bread, then ham, then pumpernickel or rye, then cheese, white bread, chicken and wheat bread. The amount of spread needed depends on the amount you spread. Some bakeries will "color" bread if you ask. You can trim ends before spreading and cut in triangle shapes or use cookie cutters. Use long toothpicks to keep sandwiches together. May garnish with olives.
Heat oven to 350°. Combine all ingredients. Press into a loaf pan. Bake 1 hour. Let stand 5 minutes before slicing. Makes 8 servings.
Make white sauce in double boiler by melting margarine; stir in flour, then add Pet milk, stirring constantly, until thickened. In medium casserole dish, pour white sauce over squash and onions. Bake, uncovered, at 350° for 30 minutes.
Melt morsels and combine with the rest of the ingredients. Garnish with coconut.
In 2-quart casserole, combine sugar, water, salt, cinnamon, allspice, cloves and nutmeg. Cook on High for 1 to 1 1/2 minutes or until sugar is melted. Stir in nuts. Cook on High 4 to 5 minutes or until syrup begins to harden. Immediately pour nut mixture onto buttered cookie sheet. Spread thinly. Cool. Break into small pieces.
Prepare cake as directed on package; let cool. Prepare pudding as directed. Crush up Skor bars into small pieces.
Cook noodles according to package directions. Break up sausage into small pieces. Brown in skillet and drain grease. Do the same with hamburger.
Sift first 3 ingredients into bowl. Cut in shortening until crumbly. Stir in remaining ingredients. Roll out on floured surface; cut with biscuit cutter. Place in casserole. Bake for 15 to 20 minutes or longer or until browned. Yields 4 servings.
In skillet, brown beef and cook onion until tender (use shortening if necessary). Stir to separate meat; pour off fat. Add remaining ingredients. Heat; stir occasionally. Garnish with cooked bacon if desired.
Mix ingredients in order and pour in medium size skillet or cake pan. Bake at 350° for 35 minutes. Resembles pound cake.
Sift together the flour, baking powder, salt and cinnamon in a medium bowl. Slice bananas and beat with mixer until pureed. Add eggs, sugar and oil; beat until blended. Stir in flour mixture until moistened. Add oats and pecans. Turn in prepared loaf pan. Bake at 350° for 55 minutes.
Thoroughly mix together the brown sugar, salt, flour and spices. Add slightly beaten eggs and pumpkin; mix well until blended. Stir in milk and water; pour into two 9-inch unbaked pie shells. Bake in hot oven at 450° for 20 minutes. Reduce heat to 350° and continue baking 20 minutes longer, until inserted knife comes out clean.
Mix rice, milk and soups; place in baking dish. Place uncooked chicken breasts on top of mixture. Sprinkle onion soup mix over chicken. Cover with foil; bake at 350° for 1 hour, or until chicken is fully cooked.
Cube bread small. Put in bottom of well-greased pans. Mix eggs, milk, salt, dry mustard and pepper. Pour over bread. Place ham and cheese on top. Foil and refrigerate overnight. Leave foil on and bake for 1 hour at 350°. Check 1/2 hour.
Boil unpeeled potatoes in salted water. Add a clove of garlic to water. Cool, peel and cut potatoes into large cubes. Slice onions and fry in oil until lightly browned, then add potatoes, salt and pepper and fry until warmed through and browned. Sprinkle with finely minced dill and serve.
Boil 2 or 3 eggs more than needed to allow for breakage. boil for 10 minutes. Rinse in cold water. Leave in water and peel off shells while warm.
Cut asparagus in diagonal pieces and cook a few minutes in 2 tablespoons oil. (Can add chicken breasts.) If you add cubed pieces of chicken, after stir-frying the asparagus, remove with a slotted spoon and brown chicken in oil. Then add asparagus, sherry, soy sauce, chicken broth and cornstarch. Stir and cook a few minutes until chicken is done and asparagus is tender.
Cream sugar and butter. Add eggs, one at a time. Add other ingredients and mix well. Bake at 350° for 1 hour and 10 minutes or until done. Don't overbake. Put wax paper in the bottom of tube pan. Grease and flour pan well.
Beat egg, milk and salad oil. Add flour, baking powder and salt. Blend well. Stir in corn. Drop batter from spoon into a hot greased frypan. Brown both sides.
Bake at 350° for 1 hour in a 9 x 9-inch or 8 x 8-inch pan. Serve with Cool Whip or ice cream.
Mix together bananas, sliced butter, oil and eggs. Beat by hand. There will be lumps of butter and bananas. Mix flour, sugar, cloves, cinnamon, allspice and soda in a paper bag. Do not sift. Combine the two mixtures. Add remaining ingredients. Bake in loaf pans, lined with wax paper in a 300° oven for 1 1/2 hours. Cool, remove from pan and remove wax paper.
Cook brown sugar, margarine, corn syrup and salt for 5 minutes. Remove from stove, add soda and stir. Mix into popcorn. Spread coated popcorn on cookie sheet. Place in 200 degree oven for 1 hour stirring every 15 minutes. Remove from oven and let cool.
Beat eggs with milk. Melt butter in skillet. Scramble eggs. Spread in 9 x 13-inch pan. Top with bacon, peppers, onions and mushrooms. Warm soup with sherry (or water). Spread over top. Top with grated cheese. Cover with foil and refrigerate overnight. Bake at 250° for 50 minutes.
Sift flour, soda, cinnamon and salt. Make a well. Mix and add sugar, oil, vanilla, mango, eggs, raisins and nuts into the well of dry ingredients. Mix and pour into a well-greased loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and let it stand for 20 minutes. Bake at 350° for 45 minutes to 1 hour.
Sprinkle avocados with a little lemon juice on each piece. Place in blender or food processor. Add the onion, sour cream, buttermilk and salt; process. Add broth; if too thick, add more broth. Serve cold in small cups.
Place frozen rolls into greased 9 x 13-inch pan. Mix pudding, sugar, nuts and cinnamon. Sprinkle over rolls. Melt margarine and pour over all. Cover with greased waxed paper. Place in cold oven overnight. In the morning, remove rolls. Preheat oven to 350°. Bake 20 to 25 minutes. Invert pan and serve.
Slice meat along the grain 1/4-inch thick. Heat both sauces, then add all other ingredients. Cool and add meat. Marinate overnight. Next day, put meat directly over oven racks. Put oven on lowest heat settings and leave door open, approximately 4 to 6 hours.
Pour boiling water over oatmeal and raisins. Add sugar, shortening, salt and molasses. Cool to lukewarm. Add yeast dissolved in 1/2 cup lukewarm water. Add 5 cups flour and beat well. Add 5 more cups of flour. Knead well. Let rise until double. Knead down. Let rise again, then put in tins and let rise. Bake at 350° for 45 to 60 minutes.
Brown beef and onions. Stir in milk and cheese; blend. Cook noodles. Add noodles, corn, soup and pimentos to beef. Pour into casserole dish. Bake at 350° for 30 minutes.
Mix together. Serve with crackers or carrot and celery sticks. May be frozen.
Combine Veg-All, onion, sour cream and soup. Add 1/2 stack crushed Ritz crackers. Pour into casserole dish. Mix remaining crushed Ritz crackers with melted margarine. Spread evenly over top of mixture. Bake at 350° for 25 minutes.
Preheat oven to 375 degrees. Cream butter and	sugars, beat in eggs and vanilla. Combine flour, soda, and salt, add to creamed mixture and mix well. Stir in pecans. Drop from teaspoon onto ungreased cookie sheet. Bake for 10 minutes or until lightly browned. Yield approximately 4 dozen.
Rub turkey breast with half of olive oil, then rub garlic salt and pepper over. Separate skin from breast, but do not remove skin!! Mix remaining olive oil and herbs together, then rub mixture underneath skin. Press skin back into place. Squeeze lemon inside of turkey cavity. Place turkey on a rack in uncovered roasting pan in a 325° preheated oven. Baste every 20 minutes. Turkey is done when juices are clear. For a pretty turkey, place four pineapple rings, one behind the other, secure with toothpicks. With a toothpick, secure one cherry in the middle of pineapple rings. Serves 6.
Combine oil and mustard with a wire whisk; stir in vinegar and water. Add honey, whisking until blended. Add nuts. Cover and chill.
Precook rigatoni. Brown meat with onion, green pepper and garlic. Drain off fat. Add tomato paste, spaghetti sauce, sugar and oregano. Heat thoroughly (mixture will thicken). Grease 9-inch pie pan well. Beat eggs; add melted butter and Parmesan cheese. Mix well. Pour pasta (cooked, drained and cooled) into pie pan. Pour egg mixture over and mix in thoroughly. Pour sauce mixture over all. Bake 20 minutes at 350°. Sprinkle Parmesan cheese over top and serve.
In Dutch oven or large saucepan, cook onion and garlic in oil until tender. Add tomatoes, clam juice, wine, parsley, salt, thyme, bay leaf and pepper. Bring to a boil. Reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally to break up tomatoes. Add shrimp, fish, scallops and crab legs. Cook 5 minutes longer or until fish flakes with fork. Add clams. Season to taste with Old Bay seafood seasoning. Heat through. Serve over cooked white rice.
Cook sausage; break into small pieces and drain. Add Cheez Whiz and stir until combined. Split rolls into halves, lengthwise; spread mixture on the center of the rolls. Cover with foil; heat in a slow oven until heated (at 300° for about 20 minutes).
Mix sugar and syrup in large saucepan. Stir over medium heat, boiling for 5 minutes. Test in a cup of cold water until it threads. Remove from heat, then add color and flavor. Grease pan with butter and pour candy into pan. Let cool and then break into pieces.
Melt butter; blend in flour. Add milk, stir until sauce boils and thickens. Then add sliced hard cooked eggs and asparagus. Serve on toast.
Mix oleo, sugar, vanilla and egg; stir in flour and salt. Divide in 3 parts. Mix nuts and green color in one, melted chocolate in one and cherries in last. Line bottom and ends of loaf pan with aluminum foil. Press nut dough in bottom, then chocolate dough on top of nut dough, then cherry. Cover dough with extended end of foil. Refrigerate 2 hours. Remove dough and cut into 1/4-inch slices and then each slice crosswise in half. Bake at 375° for 10 minutes.
Beat eggs until light. Add sugar, citron and nuts (chopped fine). Dissolve soda in sour milk. Add with flour in which cinnamon has been sifted. Roll in small balls. Bake at 325° until light brown.
Cook potatoes for 12 to 15 minutes; drain and mash. Measure 1 cup potatoes; cool. Beat sugar, margarine and vanilla until combined. Add egg yolks, one at a time; beat after each egg. Add potatoes; mix well. In a separate bowl, mix the flour, cocoa and baking powder; add to potato mixture alternately with milk. In a separate bowl, beat the egg whites until stiff peaks form. Fold into flour mixture. Grease and flour a 10-inch tube pan. Pour in mixture. Bake at 350° for 1 hour. Cool 10 minutes; invert pan. Serves 10.
In microwaveproof 2-quart casserole or baking dish, mix together eggs, milk, sugar and salt. Stir in rice, raisins and vanilla. Cook uncovered on High, 8 to 10 minutes. Stir every 1 to 2 minutes. Sprinkle with cinnamon or nutmeg and let stand about 30 minutes, without stirring. Serve warm or cold. After trying both the cinnamon and the nutmeg, I found the nutmeg to be the better of the two.
Preheat oven to 350°. Roll out dough in rectangle. Paint with egg (scramble it.) Lay spinach on egged dough. Place pepperoni; sprinkle with cheese. Roll into loaf. Place on cookie sheet. Paint top with melted butter or margarine. Bake at 350° for 28 to 30 minutes.
Line bottom of a 7 1/2 x 11-inch Pyrex dish with bell peppers which have been cut into quarters and boiled for 5 minutes. Brown hamburger meat, salt, pepper, onion and chopped bell pepper. Drain off grease. Add tomatoes, water and rice. Cover and simmer 20 minutes, until rice is tender. Add grated cheese. Pour over bell peppers in Pyrex dish. Cover with grated cheese and bake, covered, at 350° for 20 to 25 minutes. (May be baked in microwave for about 10 minutes, if desired.)
Preheat oven to 400°. Wash potatoes. Slice about 1/4-inch thick. Place in 13 x 9-inch casserole. Sprinkle with seasonings. Drizzle with melted margarine. Pour dressing over potatoes. Toss to coat well. Cover. Bake 50 to 60 minutes or until tender. Yield: 8 servings.
Make the day before serving. Cook pasta; drain and rinse well with cold water. In a large bowl, mix the next four ingredients. Then add the rest of the ingredients. Toss in pasta and mix well. Cover and refrigerate.
Combine baking mix, milk and cheese in a bowl and mix well. Roll into 8 x 12-inch rectangle on floured surface. Cut into strips. Twist each strip into a pretzel shape and place on greased baking sheet. Brush with beaten egg. Sprinkle with salt. Bake at 400° for 20 to 25 minutes or until golden brown.
Beat margarine and cream cheese until fluffy. Beat in sugar. Add eggs, and beat well. Blend in flour and flavoring. Pour in tube pan. Place in cold oven, and turn to 350 degrees, and bake 2 1/2 hours.
Add enough water to reserved juice to equal 1 cup, add sugar; bring to a boil. Add Jell-O and pineapple; partially congeal. Whip, add cheese and gently fold in Cool Whip.
Put meat in bottom of casserole. On top, add 1 sliced onion, carrots, celery and potatoes. Sprinkle with salt and pepper if desired. Add tomato juice and wine. Cover and put in 300° oven for 2 hours. Correct seasoning. Cook 2 more hours. You may have to add more liquid. Check on it.
Mix 2 cups water and soup mix and put into oblong baking dish. Form meat into patties and place in dish. Add onion slices. Bake at 350° for 20 to 30 minutes depending on size of patties. Mix flour and 4 tablespoons water with fork until well blended. Put into dish with patties, mixing well with gravy mixture to thicken.
Mix together sweetened condensed milk, vanilla pudding and water. Beat well. Set in refrigerator for 5 minutes. Fold in Cool Whip. Layer mixture, bananas, then wafers. Continue to layer. Chill in refrigerator.
Heat oven to 350°. Coarsely chop bacon, tomato and onion in food chopper. Grate cheese and mix all together, except biscuits. Set aside. Separate each biscuit into 3 thinner biscuits and lay over mini muffin cup. Using mini tart press dipped in flour, press each biscuit into cup. Fill with bacon mixture. Bake 10 to 12 minutes, until golden brown. Makes 30 appetizers.
Combine cabbage, carrots, green pepper and salt in large metal mixing bowl. Cover and let stand 2 hours. Drain. Pour dressing over cabbage mixture, cover and freeze. Slice and serve.
Boil together sugar and milk for 5 minutes, stirring so it doesn't scorch. Remove from stove and add chocolate chips, marshmallows and vanilla and blend well. Add nuts. Place in a buttered pan and allow to cool. Cut into squares.
Sift the flour, sugar, soda, salt, nutmeg and cinnamon. Cut in shortening. Add egg, bananas, oatmeal and chocolate bits. Drop with a spoon on a very little greased pan. Heat oven to 350°. Bake for 10 to 15 minutes.
Cut off ends of rolls and save. Hollow out middle of rolls. Brown hamburger meat and sausage. Melt cheese. Mix all ingredients together. Stuff rolls and put ends back on. Roll in butter and bake at 350° until golden brown.
In large pot of boiling salted water, cook macaroni until tender, but still firm, 6 to 8 minutes; drain.
In plastic food bag, combine crumbs and Parmesan; shake to blend well. In another bag, combine mayonnaise and vegetables; shake to coat well. Add mayonnaise-coated vegetables, half at a time, to crumb mixture; shake to coat well. Arrange in a single layer on ungreased cookie sheet so that pieces do not touch. Bake in a 425° oven for 10 minutes, or until golden. Makes about 6 servings.
Preheat oven to 425°. In pie shell, mix flour and sugar with fork. Gradually add milk, making sure to break any clumps of sugar mixture. Slice butter into 6 pats and float on top of milk. Sprinkle top with cinnamon (approximately 1 teaspoon). Bake 10 minutes at 425°. Reduce oven temperature to 350°; bake until firm (approximately 25 minutes). Times may vary.
Cover raisins with water and cook about 20 minutes; add white sugar and cook a few minutes longer. Add cinnamon, butter and molasses; mix well. Bake in raw pie crust. Put lattice pie crust on top. Sprinkle a little white sugar on top of lattice and bake in 425° oven for 30 minutes or until done. I sprinkle a little flour in the bottom of pie crust before I put raisin mixture in raw crust.
Add peppers and onions to boiling water; cover and let stand 25 minutes. Drain and add remaining ingredients; boil 15 minutes. Seal while hot in sterilized jars.
In a heavy skillet, melt margarine. Lightly saute onion slices. Wash zucchini; slice in thin rounds, leaving skin on. Add to onions and salt and pepper. Fry over low heat, turning as slices brown. Add water and low heat. Cover tightly and steam for 20 to 25 minutes, stirring occasionally, until tender. Serves 4.
Season chicken with salt and pepper. Dip pieces in milk; coat with flour. Dip in egg and coat again with flour. Place in a skillet and cook until golden brown.
Preheat oven to 425°. Brown the ground beef and drain well. Press 2 cans of biscuits on a greased cookie sheet to the thickness you desire for pizza crust. Place biscuits in oven for 5 minutes; remove cookie sheet from oven and spread browned meat on crust. Salt and pepper. Pour tomato sauce over the meat. Mix Parmesan cheese and milk together and pour over top of pizza. Sprinkle oregano over the top and bake at 425° for 15 to 20 minutes.
Combine in saucepan 2 cups sugar, butter and evaporated milk. Bring to a full rolling boil, stirring constantly. Boil 10 minutes, stirring occasionally. Stir in morsels, flour, graham crackers, walnuts and vanilla. Spread in well-buttered 12 x 8-inch or 9 x 9-inch pan.
Heat oven to 350°. Wash and wipe chicken dry. Carefully loosen skin from breast and thighs and legs. Stuff skin carefully. Tie well. Bake in small container, adding 1 cup chicken bouillon. Baste with part of butter.
Grease 9 x 13-inch baking dish. Layer hash browns on bottom. Put on layer of ham. Saute onion and green pepper in butter, then pour over ham layer. Mix salt, eggs and milk and pour over ham mixture. Sprinkle on cheese. Bake 45 minutes at 325°. (Great brunch or company dish.)
Mix ingredients except croutons and cheese. Line greased 9 x 13 casserole with croutons. Sprinkle cheese over croutons. Pour mix over croutons and cheese. Bake at 375° for 40 minutes.
Heat oil; add beef and cook until brown. Add garlic and vegetables and cook until tender. Drain grease and add soy sauce to mixture. Add cornstarch (dry) mixed with water to hot mixture. Stir and cook until thick. Serve over rice.
Slice berries in half and set aside. Line a 9 x 13-inch pan with Twinkies sliced in half. Mix Cool Whip, cream cheese and milk with a mixer. Add to pan on top of Twinkies. Top with glaze. Top with berries. Keep in the refrigerator.
Dissolve Jell-O in hot water. Add marshmallows. Let cool until it begins to thicken. Add other ingredients. Fold in. Refrigerate until firm.
Combine cornstarch and apple juice in pan, stirring well over medium heat. Pour into small bowl. Add dressing oil and poppy seed. Cool. Combine fruit in large bowl. Add liquid and toss. Cover and chill. Add bananas before serving.
Brown beef and garlic in hot fat. Add tomato paste, canned tomatoes, salt, oregano and pepper. Simmer for 20 minutes. Cook noodles according to directions. In an oblong baking dish (7 x 11-inch) alternate layers of cooked noodles, Swiss cheese, cottage cheese and meat sauce. Bake at 350° for 25 to 30 minutes.
Melt butter in pan; add onion slices. Cook until tender, about 10 to 15 minutes. Put onions in 9 x 13-inch baking dish. Combine soup, milk, salt and pepper. Pour over onions and layer with cheese. Arrange bread slices on top; brush with butter, if desired. Bake at 350° for 30 minutes.
Preheat oven to 400° and lightly grease baking sheets. Combine flour, cream of tartar, soda and salt; set aside. Cream sugar, butter or margarine and shortening. Beat in eggs and vanilla until light and fluffy. Stir in flour mixture just until blended. Shape dough into 1-inch balls. Place on baking sheet 2 inches apart. Bake 6 to 7 minutes or until set around edges. Cool on wire rack. Makes about 6 dozen.
Wipe mushrooms with a damp cloth, remove stems and reserve caps. Finely chop stems to make about 2 cups. Saute in butter with onion in a large skillet. Stir in flour and salt. Add cream and cook, stirring, until thick.
Drain clams, reserving liquor. Fry salt pork until crisp in large saucepan; remove. Add water, potatoes, onion and reserved clam liquor to fat in saucepan. Cook covered until potatoes are tender, 10 to 15 minutes. Add milk, cream, clams and salt pork. Heat slowly just to boiling. Season to taste with salt and pepper. Float butter atop each serving. Makes 6 servings.
Mix all ingredients, except eggs and potatoes, in a bowl. Let stand at least 10 minutes to let flavors mingle. Mix in eggs that have been sliced or chunked and the potatoes.
Place hamburger in bottom of greased casserole. Cover with layer of potatoes, then vegetables which have been cooked. Pour tomatoes over top. Bake at 350° for 45 minutes.
Mix together and serve with nacho chips, Tostitos, bagel chips or wheat crackers.
In a saute pan, over medium heat, heat 3 tablespoons of the olive oil and saute the garlic. (Be careful not to let the garlic turn brown.) Add the tomatoes, salt, pepper and the oregano. Turn up the heat and cook for 4 minutes.
Cook raisins and water 15 minutes. Drain juice to 1 cup. Flour raisins. Beat all together and bake at 350° for 45 minutes.
Mix sugar and cornstarch together in top of double boiler. Add water. Combine egg yolks with juice and beat well. Add to the rest of the mix. Cook until thick over boiling water for 25 minutes. Add lemon extract and vinegar and stir. Pour into pan and cool. Cover with meringue and brown in oven for 10 minutes at 350°.