HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lay chicken breasts in pan. Cover chicken with frozen broccoli. Combine soup and Cheez Whiz and pour over broccoli. Bake at 400°, uncovered, for 1 hour. For easy clean-up, line pan with foil.
Sprinkle yeast with 3 cups of lukewarm water and let dissolve for 5 minutes; stir. Add rest of ingredients and knead for 10 minutes. Rise to double size. Beat down and place in pans. Rise 1 hour and bake. Preheat oven to 375° and bake for 45 minutes. Remove from pans and place on cooling racks quickly.
In bowl combine first 8 ingredients. Mix well. Add meat and mix well. In 9-inch glass pie plate, shape meat mixture into a ring about 1-inch high around a small juice glass. Cover and microcook until meat is done, about 12 to 13 minutes. Remove juice glass. Let meat loaf stand about 5 minutes before removing to serving plate.
Heat 2 quarts cold water to boiling. Mix coffee, 3 tablespoons water and egg. Pour water over coffee mix in coffee pot. Heat just to boiling. Cover. Let stand 12 minutes at grill's edge.
Put celery and onion in 1 tablespoon butter and 1/4 cup water. Cover and cook to boiling stage. Add soup and tuna and 2 slices cheese. Salt and pepper. Put cooked noodles and peas in casserole dish. Pour mixture over noodles and peas; mix. Put more cheese on top. Garnish with olives. Bake at 350° until begins to bubble.
Saute onion and bell pepper in a little butter until tender. Mix together with all other ingredients and pour into ungreased casserole. Bake at 350° for 30 to 40 minutes.
Beat eggs. Sprinkle lightly with paprika and dot with butter before baking. Bake in oiled casserole 40 minutes at 350°.
Mix all with hands and roll into small fingers; curve. Bake on ungreased cookie sheet 25 to 30 minutes at 350°. When cool, roll in powdered sugar (or shake in a bag).
Add all ingredients together. Bake at 350° in a 9 x 9-inch pan.
Combine all ingredients except butter. Heat 2 tablespoons butter in a skillet. Make small balls of potato mixture and pat out into patties. Brown in butter and serve hot. This is really a great use for leftover mashed potatoes.
Mix in large bowl. Pour into large cake pan that has been greased and floured. Bake at 375° until toothpick comes out clean. Frost with cream cheese frosting.
Combine ingredients and bring to a rolling boil, making sure butter and sugar are completely dissolved. Add all at one time to soda crackers; stir while it cooks for 3 minutes. Add lemon juice and sprinkle of spice for flavor. Pour into unbaked pie shell. Sprinkle top with sugar and a little spice. Bake at 350° until crust turns a golden brown.
Mix dry ingredients; add egg and liquids. Bake in large greased muffin pan for 20 minutes at 400°. If blueberries are frozen, do not defrost. You may substitute any other fruit.
Heat oil and saute onion until tender. Add sausage and ham. Let cook on medium for about 15 minutes. Keep covered. Add tomatoes. Cook about 15 minutes longer. (Chop tomatoes.) Add shrimp and drained oysters, but set oyster water aside. Cook 5 minutes. Add rice and cook on low, stirring often. Cook until rice is tender. If rice is too dry but not done, add oyster water.
Drain and dry fruit. Melt butter and stir in brown sugar and curry powder. Place mixed fruit in a long baking dish. Pour brown sugar mixture over fruit. Dot top with a few maraschino cherries for added color. Bake at 425° for 20 minutes. Serve hot.
Heat oil in a heavy pot or Dutch oven. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower flame and continue stirring until chocolate brown. When roux is chocolate brown, remove from pot and set aside. If roux remains in the pot, it will continue to cook and get too dark. Always use warm water to dissolve the roux. While you're at it, make more than enough as it keeps well in or out of the refrigerator.
Brown rice slightly in butter. Add broth and salsa and bring to boil. Reduce heat to simmer and cook 15 to 20 minutes, or until moisture is absorbed.
Break spaghetti in half and cook in boiling salted water just until tender; drain. In medium bowl beat eggs and cheese; add warm spaghetti and toss to mix. Line a buttered 10-inch pie plate with spaghetti mixture; set aside. In large skillet; over medium heat; saut pepper and onion in butter for about 5 minutes or until onion is tender but not brown; stir in sour cream. Spoon over spaghetti. Preheat oven to 350 degrees F. In a 3 qt. Saucepan over medium heat cook sausage, breaking up meat until no longer pink. Drain off fat. In a small bowl; mix water and tomato paste; Stir in sausage. Simmer over low heat for 10 min. or until slightly thickened. Spoon over sour cream mixture. Cover with foil and bake for 25 min. in 350-degree oven. Remove foil and arrange cheese over top and bake for an additional 3 to 5 min. or until cheese is melted. Cut into wedges and serve.
In a 13 x 9-inch pan, melt 1 stick margarine at 350°. Mix in graham cracker crumbs and press into bottom of pan. Pour can of milk on top. Sprinkle with coconut and then chocolate chips. Bake at 350° for 25 to 30 minutes.
Make the yeast mixture and let stand a short while. With a fork, work margarine. The dough can be chilled overnight.
Combine all ingredients except chicken and parsley in greased 8 x 11-inch pan. Place chicken on top of mixture. Sprinkle parsley on top. Bake, covered, for 1 hour and 15 minutes at 350°. Then uncover and bake 30 minutes more.
Prepare long grain and wild rice according to package while rice is cooking. Saute mushrooms, onions and celery in butter until tender, 5 to 7 minutes. When rice is done, stir in condensed mushroom soup, diced chicken, broccoli and pepper. Add sauteed vegetables and pour into greased casserole dish. Bake at 350° for 40 minutes.
Wash peppers, remove seeds and stems from the tops. Cook in boiling salted water for 5 minutes. Combine rice, meat, tomatoes, onion, salt and pepper. Stuff preboiled peppers. Mix crumbs and butter. Sprinkle on top of peppers. Put peppers in casserole with tomato juice. Bake at 375° about 30 minutes. Serves 6.
Cook cornbread. Crumble to make 4 cups. Boil and debone 1 large hen. Add 1 large box Stove Top dressing according to directions, using broth instead of water and add to other dressing mix. Be sure it is very moist. Bake at 350° until all vegetables are well done. If dry before done, add extra broth.
Combine dry cake mix, melted butter and one egg. Beat until combined. Reserve 1 cup mixture. Spread remaining mix in ungreased 13 x 9 x 2-inch baking pan, pressing to form even crust. Filling: Beat 2 eggs, pumpkin, evaporated milk, brown sugar and spices. Pour over prepared crust. Combine reserved 1 cup mixture, 2 tablespoons sugar, 2 tablespoons butter and cinnamon. Dot evenly over pumpkin filling. Bake at 350° for 45 to 50 minutes. Cool in pan on wire rack; cut into squares and serve with whipped cream if desired.
Arrange hash browns in 9 x 9-inch baking dish. Melt ingredients in microwave. Pour over hash browns. Gently mix. Cover and refrigerate 1 hour or more. Bake, uncovered, 1 hour at 350°.
Layer broccoli and chicken in 9 x 13-inch pan. Mix other ingredients together, except bread crumbs and Cheddar cheese. Pour over chicken and broccoli. Top with cheese and bread crumbs. Bake at 350° for 35 to 40 minutes.
Brown pork chops in olive oil in skillet, then take out. Saute sliced potatoes, onions, green peppers and mushrooms. Dissolve 2 chicken bouillon cubes in 2 cups of water and pour over vegetables. Put pork chops back in skillet with vegetables and simmer about 30 minutes until tender.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Melt chocolate chips and almond bark in top of a double boiler. Add nuts. Stir. Drop by teaspoonfuls onto wax paper.
Make a well (circle with opening in center) with the flour. Add oil, water/yeast, salt and eggs in center of well. Add 1 cup warm water to center liquid ingredients. Start mixing flour into center ingredients by hand slowly. Mix with hands until you form a ball. Use additional flour if too sticky. Knead and form ball. Cover	with blanket or towels and let stand until dough rises. Punch once	and let rise again. Dough is ready to be deep fried for small pizzelles or can be spread into pizza pan and covered with your favorite toppings.
Mix cream cheese, brown sugar and vanilla together. Pour mixture into bowl and top with peanuts. This is great for a dip served with sliced apples.
Wash chicken pieces; set aside. Place rice in bottom of 9 x 13-inch pan. (Spread evenly to cover bottom of pan.) Mix French onion soup with 1/2 can of water if using 1 1/2 cups rice. Mix soup with 3/4 can of water if using 2 cups rice. Pour evenly over rice. Place chicken pieces on top of rice and onion soup. Mix cream of mushroom and cream of chicken soups with 3/4 can of milk. Pour over chicken and bake at 350° for 1 1/2 hours, uncovered.
Brown beef. Combine all the other ingredients, except parsley. Bring soup to a boil. Reduce heat and simmer for about an hour. Garnish with parsley if desired.
Mix sugar, citric acid, water and pineapple juice. Freeze. Just before serving, pour in the ginger ale.
Heat oven to 350°. In dry bowl, mix cake mix and pie filling together until creamy. Pour into a 9 x 13 pan and bake 20 minutes. Cool on rack. When still warm, sprinkle with powdered sugar.
Make cake and pudding using directions on box. Layer cool, sliced cake in a punch bowl with pudding, sliced bananas, drained pineapple, pie filling, Cool Whip and nuts. Refrigerate. (Best when done in 2 complete layerings, using 1/2 the ingredients in each layering). Sprinkle top with nuts before serving.
Cook squash; drain. Cook carrots and onions until tender; drain. Add soup to squash, carrots and onions. Add sour cream. Add melted margarine to the herbed stuffing mix. Put 2/3 of stuffing mix in 9 x 13-inch baking dish. Add squash mixture and top with rest of stuffing mix. Bake at 350° for 20 to 25 minutes.
Fry bacon until crisp; drain and crumble. Pour off all but 2 tablespoons fat. Saute onion and garlic until tender. Stir in bacon, sauerkraut, potatoes and parsley. Drop by rounded teaspoonfuls onto waxed paper lined baking sheet and form into a ball. Cover with waxed paper and refrigerate until firm. Mix cereal and caraway seed. Dip balls in egg mixture and roll in seeds and cereal. Deep fry.
Melt butter in a medium saucepan. Blend flour into melted butter. Add broth and milk gradually stirring until smooth. Cook until thickened, stirring constantly. Add seasonings, chicken, peas and pimento to sauce. Cook until thoroughly heated. Stir cheese into chicken mixture. Serve over toast or biscuits or in patty shells. Yields about 6 servings.
Combine ice tea mix and sugar with hot water to dissolve; add remaining ingredients. Put in freezer at least 1 to 2 days before serving. Stir several times during freezing.
Place ground beef, milk, bread crumbs and garlic salt into a 9-inch pie pan. Mix throughly with fork and press into shape of pie pan. Spread sauce over meat. Next place sliced mushrooms, pepperoni, green pepper, onions, etc. Then top with the cheeses and lightly sprinkle with oregano. Bake at 325° for 25 minutes.
Preheat oven to 355°. Cook dough 8 to 10 minutes. After it is done, chill dough in refrigerator. Put mixture of cream cheese and Ranch dressing on dough. Put lettuce on first then chopped vegetables. Includes tomatoes.
Mix all ingredients. Let stand 1/2 to 1 hour before cooking. Drop by teaspoons into hot grease.
Speidies are meat cubes which are marinated in this sauce, then grilled on skewers.
*I have added other fruit: bananas, peaches, etc., to blender and have added chunks of fruit before setting.
Combine corn, butter, onion, salt, pepper and 1 cup milk in a skillet. Simmer 15 minutes. Pour into blender and mix until smooth. Stir remaining 1 cup milk into flour. Pour into saucepan. Add corn mixture. Cook until thickened. Add cream; heat thoroughly. Serve garnished with chopped parsley or crumbled bacon.
Brown ground beef, taco mix and chili powder; drain. Mix beef mixture with refried beans. Put into a bowl, leaving a hole in the center. Mix together sour cream and green chili sauce; pour in hole. Top with grated cheese. Bake at 375° for 20 minutes. Serve with corn chips.
Mix the flour, 1 cup sugar, milk and butter. Pour into greased pan. Add fruit. On top of this, sprinkle 1 cup sugar, then pour 1 cup cold water over this. Bake at 350° for 30 minutes, stirring only once after 15 minutes baking time.
Melt butter over rice. Chop water chestnuts and mushrooms. Mix all ingredients and bake, covered, for 1 hour at 350°.
Lightly grease 1 (9 x 13-inch) pan with "Baker's Joy". Unroll 1 can of crescent rolls and pat them flat, covering the pan. Cream 2 packages of cream cheese with sugar and vanilla. Spread mixture over crescent rolls. Unroll the second can of crescent rolls and spread over cream cheese mixture and pat lightly. (Pinch dough together where it separates.) Bake at 350° for 25 to 30 minutes until golden brown. Let cool before cutting into squares.
Brown hamburger in skillet and drain. Mix all ingredients together and bake in a large baking dish at 350°, covered, for 30 minutes. Uncover and add onion rings and bake 10 minutes longer.
Preheat oven to 350°. In a small nonstick pan on medium heat, melt the 1/2 cup of sugar. Mix sugar as it begins to melt. Cook until sugar turns colored and is completely melted. Pour syrup all at once into a 1-quart baking dish, tilting and covering the bottom and sides of baking dish. Put dish in a 9-inch square baking pan. Set aside.
Boil potatoes until just tender, then let get cold. Cut potatoes into slices. Pour oil over potatoes just enough to coat them. Pour small amount of white vinegar over them. Stir. Add chopped celery and chopped onion. Also add salt and pepper to taste. Mix in mayonnaise as you desire. Tastes best if left overnight.
Place artichoke bottoms in a square or oblong, buttered baking dish. On each, place crabmeat and cover with rich sherry cream sauce. Sprinkle with cheese and bake for 20 minutes at 350°.
Boil carrots in salt water until tender. Drain. Heat, but do not boil, soup, oil, vinegar, sugar, Worcestershire sauce and mustard. Chop onion, bell peppers and celery. Add to drained carrots. Pour soup mixture over vegetables and add black pepper to taste. Let marinate at least 24 hours in refrigerator.
Combine salt, pepper and hamburger. Roll into balls. Brown balls in pan. Put in crock-pot. Brown flour and onion and add water and beef stew mix. Simmer in crock-pot for 3 hours on low.
Spread pineapple in bottom of baking dish. In small bowl, mix flour and sugar. Sprinkle over pineapple. Sprinkle grated cheese on top. Crumble Ritz crackers over cheese and pour melted butter over crackers. Bake at 350° for 30 minutes.
Soften cheese to room temperature. Whip until fluffy. Gradually add Eagle Brand milk, while continuing to beat until well blended. Add lemon juice and vanilla; blend well. Pour into crust; chill 2 to 3 hours. Before serving, top with cherry pie filling.
Mix the first 6 ingredients in a large bowl. Stir vinegar, mayonnaise, salt and pepper until smooth. Pour over crab and vegetables. Stir until well mixed. Chill; garnish with chopped parsley and serve on lettuce leaves. Great for a summer night's dinner, too.
Preheat oven to 350°. Grease 12-inch pizza pan or 13 x 9-inch pan. In large bowl, combine cake mix, 1 cup oats and 6 tablespoons margarine. Mix at low speed until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg. Press into pan. Bake at 350° for 12 minutes. In bowl with remaining crumbs, add 1/2 cup oats, 2 tablespoons margarine, sugar, cinnamon and chopped nuts; mix well. Remove pan from oven. Spread pie filling on top evenly all over. Sprinkle crumbs on top. Return to oven. Cook 15 to 20 minutes longer until lightly brown. Cut into wedges or squares. Enjoy.
Drain clams; reserve liquid. Chop very fine the celery, onion and pepper. Cook bacon until crisp; put on paper towel to cool, then crumble. Crush Ritz crackers. Mix clams with 1/2 liquid and remaining ingredients. Place in buttered casserole and bake until light brown and bubbly. Serve with crackers.
In a medium bowl combine 2/3 cup sugar, butter and buttermilk. Beat until creamy. Add peanut butter, egg and vanilla. Mix well. In a medium bowl combine flour, baking powder, baking soda and salt. Stir into the peanut butter mixture. Drop the dough by full teaspoons onto ungreased baking sheet. Flatten the dough with fork dipped in the remaining sugar. Bake at 375° for 10 to 12 minutes or until lightly browned.
Mix together shortening, peanut butter, sugar and brown sugar. Add 1 unbeaten egg, milk and vanilla. Blend flour, soda and salt and then add to peanut butter mixture. Shape into balls and roll in sugar. Bake on ungreased cookie sheet at 350° for 8 minutes. Remove cookies from oven and press kiss into each cookie making it look cracked.
Cook noodles until tender and not sticking together. In a casserole dish, place the first layer of noodles on bottom. Then spread pizza sauce on noodles (you can put pizza sauce on bottom of dish to keep them from sticking and drying out), then cheese sauce, then sprinkle meat and cheese. Do the same for approximately 3 layers. You may want extra cheese on top. Cook at 375° for 30 minutes or until hot and bubbly.
In a large salad bowl, combine spinach, strawberries and kiwi. In a blender combine the sugar, oil, vinegar, paprika and Worcestershire sauce. Process for 30 seconds. Add onion and seeds. Pour over salad and toss to coat. Yield 12 servings.
Mix all the ingredients together and press into 8-inch square pan. Bake at 350° for 30 minutes. Serve with milk. Serves 4.
Heat oyster liquor to boiling. Add oysters and simmer until edges curl. Scald milk. Add butter and seasonings. Serve hot.
Melt butter in a 9 x 13-inch pan. Pour mixture of flour, milk and sugar over butter. Distribute the fruit and its juice evenly over the batter. Bake 35 minutes until browned.
Mix all and chill (can be molded into a ball for hors d'oeuvres or on buttered bread for shrimp sandwiches).
Cream together Crisco, sugar and eggs. Mix good and add sour milk. Add rest of dry ingredients except flour and beat good. Add flour to make soft dough. Refrigerate dough. Roll out dough and cut cookies. Sprinkle with sugar and bake at 400° until light brown.
Combine pineapple and coconut. Add eggs and sugar; mix well. Sift flour with soda and salt and add to pineapple mixture. Mix until well blended. Pour into 2 greased 5 x 9-inch loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Mix and serve. Sunflowers may be added. This may be made early so it can marinate. Will keep for a week.
Use baking dish or pudding pan. Line bottom of dish with a layer of toast cubes, then a layer of tomatoes. Sprinkle with sugar and dot with butter. Alternate layers until all is used. Add four drops of vanilla on top. Bake at 350° about 45 minutes.
Heat first two ingredients until jelly melts. Add relish and stir well. Add wieners. Keep warm in crock-pot or fondue pot turned on low.
Heat oven to 400°. Spray large baking pan with cooking spray. Place 1 half breast in each corner. Place potatoes, peppers and onion in center of pan. Pour melted butter over chicken and vegetables. Sprinkle with mixture of cheese, garlic powder and paprika. Bake for 35 - 40 minutes. Stir vegetables halfway through cooking.
Combine all ingredients and cook for about 1 hour, if not thick enough, combine 2 Tbsp. corn starch with 1/2 cup water and add to soup, cook until it is thick enough.
In a small mixing bowl, pour enough hot water over currants to cover. Let stand for 5 minutes. Drain.
Mix all ingredients together. Refrigerate for 1 hour or until vegetables are moistened. Serve with wheat crackers.
Preheat oven to 350°. In medium bowl, beat egg yolks and stir in condensed milk. Add ReaLemon juice and lemon rind. Pour into prepared crust. Bake 8 minutes. Chill and top with whipped cream. Garnish with a slice of lemon if desired.
In a skillet, brown sausage, drain meat, add onion and peppers; saute until vegetables are tender. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer 15 minutes or until potatoes are tender. Add salt and pepper to taste. Yield: 2 servings.
Preheat broiler. Slice potatoes 1/4-inch thick. Toss with 2 tablespoons dressing. Place on rack in broiling pan. Broil at closest position to heat. Broil 15 minutes or until tender, turning once and brushing with remaining dressing. Sprinkle with cheese. Serves 4.
Simmer ribs in water to cover in a large kettle for 30 minutes. Drain and arrange in a shallow nonmetal dish. Combine sugar, mustard, salt, pepper, ginger, tomato sauce, orange juice, onion, garlic powder and Worcestershire sauce in a bowl. Let stand 15 minutes. Pour over ribs, turning ribs to coat. Marinate in refrigerator at least 2 hours. Grill 6-inches from coals, 10 to 15 minutes, basting occasionally with sauce. Turn ribs. Baste and cook 10 to 15 minutes more.
Saute onion in butter. Bring chicken broth to boil and add onion. Add broccoli and potato. Cover and simmer 30 minutes. Puree soup in blender; add cream. Check seasonings. Add salt and pepper to taste.
Melt oleo in a 2 or 3-quart casserole dish. In a bowl, mix flour, sugar and milk. Pour over oleo. (Do not mix.) Dump in pie filling. (Do not mix.) Bake at 350° for 1 hour.
Place venison in baking dish; add salt and pepper. Cover venison with green peppers, celery and onion. Cover this with chili sauce and water. Bake covered for 2 1/2 hours at 325°. Serve on a bed of rice. Serves 4.
Brown beef and onion; drain, leaving a little grease in pan. Add flour to meat and brown a little more. Add water to thicken. Add salt, pepper, garlic powder, beans, cumin, oregano and chilies. Simmer 10 minutes. Serve on flour tortillas. Top with cheese and salsa.
Bake pie shell 15 minutes at 350°. Spread peach pie filling in baked crust, saving 2 to 3 slices for later use. Mix first 4 ingredients and pour over peach layer. Add 2 to 3 peach slices and slivered almonds on top. Bake 30 minutes at 350°.
Brown ground chuck and onion in a 400° oven for 20 minutes, stirring occasionally; drain well. Add celery, soy sauce, soup, water and rice; mix well. Bake, uncovered, in a 9 x 13-inch pan or small roasting pan for 1 to 1 1/2 hours at 325°. Five minutes before removing casserole from oven, top with rice noodles (and, if desired, cashew nuts and mandarin orange slices).
Combine beef, bread crumbs, egg, milk, Worcestershire sauce, salt and pepper. Make it into balls. Mix catsup, chopped onions and vinegar. Place meat balls in this mixture and bake 1 hour at 350°.
Set oven to 350°. Peel and chop onion fine. Beat egg until bubbly. Add all ingredients to ground beef. Mix lightly, but thoroughly, with a fork. Pack mixture into 9 x 5 x3-inch loaf pan. Pour 1/2 of sauce (recipe follows) over meat loaf. Bake 1 1/2 hours, then add remaining sauce and cook 5 more minutes.
Leave drained macaroni in cooking pan. Mix water and dry milk. Add to macaroni. Add cheese. Cook over low heat, and stir gently, until cheese melts. Let stand a few minutes after cooking for a thicker sauce, if desired. For thinner sauce, add a little water. Makes 2 servings, 1/2 cup each.
Combine cornmeal, soda, baking powder and salt; stir in eggs and buttermilk. Heat bacon drippings in an 8-inch cast-iron skillet until very hot. Add drippings to batter and mix well. Pour batter into hot skillet and bake at 450° for about 25 minutes. Yield: 8 to 10 servings, cut into pie shaped pieces.
Blend softened cream cheese, milk, lemon juice and vanilla with beater. Pour into pie shell. Chill 4 hours. Just before serving, top with fruit.