HumbleIntelligence/food-ner-1-Million huggingface dataset:
Open rolls and place a spoon of chicken and a slice of cheese in each roll. Roll up as you would for baking. Mix soup and milk. Place rolls in casserole dish and pour soup mixture over. Bake at 350° for 30 minutes.
Mix well the sugar, milk, butter and salt. Add the coconut and nuts. Roll into small balls. Melt chocolate chips and paraffin in double boiler. Dip balls into chocolate mixture and allow to cool on waxed paper. Refrigerate. These freeze well.
Arrange cherries in greased pan (8 x 8 x 2-inch). Mix remaining ingredients and sprinkle over cherries. Bake in 370° oven 30 minutes. Serve plain or with ice cream.
Bring to a boil, sugar, milk and chocolate. Turn down to medium and boil for 7 minutes. Take off heat and add pecans, butter, vanilla and peanut butter. Mix well and pour into well buttered plate, hot! Let set and serve.
In a large skillet coated with nonstick cooking spray, saute onion and garlic until tender. Add the drained hominy, tomatoes, chilies, chili powder, cumin and pepper; mix gently. Transfer to a greased 2-quart baking dish. Bake, uncovered, in 350° oven for 25 minutes. Sprinkle with cheese and return to oven for an additional 5 minutes or until cheese is melted.
Cook the heck out of the meat! Skim off fat; tear meat from bones. Simmer raw vegetables in broth and shredded meat with seasonings. When vegetables are tender, add canned vegetables and simmer until all flavors are inner mixed. One-fourth cup sugar is optional; I use 1/4 cup. Cook meat the day before you serve it.
Combine all ingredients except chips and mix. Just before serving, add one bag of taco chips.
Combine all ingredients. Stir well. Store in refrigerator. Delicious on pound cake, toast or ice cream. Yield: 1 1/2 cups.
In electric skillet combine sugar, butter and milk and set heat control at 280°. Bring mixture to rolling boil; boil 9 minutes, stirring constantly. Turn heat off. Add marshmallows, peanut butter and vanilla. Stir until marshmallows and peanut butter are melted and blended. Pour into a buttered 8-inch square pan. Cool and cut into squares. Makes 2 pounds of candy.
Mix water, sugar and Kool-Aid together. Chill. When punch is ready to be served, add chilled pineapple juice and Sprite to Kool-Aid mixture. Stir and serve. Sherbet can be added if desired. Will provide 25 (6 ounce) servings.
Mix sugar, cocoa and flour. Beat eggs; add milk and then dry ingredients. Blend well. Cook over low heat until thick. Remove from heat; add butter and vanilla. Pour into baked pie shell. Beat whites of 2 eggs until stiff or peak is formed. Add 4 tbsp of sugar and mix well. Put on pie and bake in oven until light brown.
Peel onions. Leave whole. Core a hole in top of onion. Salt and pepper the onion. Spread a pat of margarine into the hole. Push one beef cube down into margarine. Cover with plastic wrap. Cook until tender in microwave.
Mix all ingredients well. Pour into a jar, seal tightly. Store in a cool, dark place. This mix is suitable for a variety of Italian recipes, from risotto to spaghetti sauce. Season dishes to taste.
Cook 1/2 pound of mostaccioli noodles. Saute green pepper and onion in oil until tender. Add meat and brown. Add remaining ingredients and simmer 5 minutes. In 2-quart casserole, arrange alternate layers of noodles, meat sauce and slices of American cheese. Bake at 350° for 30 minutes.
Melt semisweet chocolate morsels in microwave safe bowl at HIGH for 30 second intervals until melted (about 1-1/2 minutes total time). Stir until smooth. Beat butter and brown sugar at medium speed with a electric mixer, about 5 minutes, until well blended. Add egg, 1 at a time, beating until just until blended. Add melted chocolate, beating just until blended. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 9-inch cake pans which have been greased and floured. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes then remove from pans and let cool completely on wire racks before frosting.
Mix all ingredients together in casserole. Cover with American cheese. Bake at 300° for 15 minutes.
Gradually add milk to Bisquick; mix to consistency of biscuit dough. Turn onto a floured board and knead until easily handled. Roll dough very thin. Let dry for 1 hour; cut into strips and drop into boiling broth. Simmer for 15 to 20 minutes.
With a fork, beat egg and milk. In a bowl, mix together flour, seasoning mix and flavor enhancer. Dip chicken in egg, then in flour mixture.
Brown hamburger, onion and celery. Add rest of ingredients and simmer for 30 minutes.
Take faith and spread generously through each day God has given you. Add hope to every good deed. Thank God for giving you graces you need. Take charity and sift all around to family, friends and anyone you can find. Bake for a lifetime and ice it generously with love. You will have a heavenly recipe.
Mix flour, sugar, spices, salt and soda. Mix together oil, raisins, nuts and pumpkin. Combine the 2 mixtures. Pour into 2 oiled and floured pans. Bake for 1 hour at 350°.
Cream together margarine and brown sugar replacement. Add eggs, beating well. Beat in cinnamon, cloves and nutmeg. Combine flour, baking powder, baking soda and salt in sifter and beat into creamed mixture alternately with water. Stir in sour cream, raisins and walnuts.
Combine yogurt and cereal. Mix lightly. Add raisins, carrot, sugar, oil and egg whites. Mix well. Combine flour and cinnamon and add to cereal mixture. Stir just until moistened. Bake at 400° for 18 to 20 minutes. Makes 1 dozen.
Mix ingredients together and pour into pastry shell. Bake at 350° for 55 to 60 minutes.
Preheat oven to 350°. In small bowl, combine flour, Nestle cocoa, baking soda and salt; set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture. Stir in Nestle Toll House Treasures Premier White deluxe baking pieces. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes, until edges are lightly browned. Let stand two minutes before removing from cookie sheets; cool completely.
Beat butter and sugar; add eggs. Sift flour, cinnamon and soda together. Add to other ingredients; drop by spoon on a greased cookie sheet and bake 30 minutes at 300°.
Cream sugar and butter. Then add flour. Add egg yolks, then add the juice and rind of 1 lemon. Add milk and egg whites (beaten until stiff) last. Pour into unbaked pie crust and bake 35 minutes in slow oven for 10 minutes at 400°, then decreased to 350° for the remaining 25 minutes.
In a bowl, cream the softened cream cheese and add drained pineapple and Bailey's. Mix well. Divide in half and form two balls. Put nuts in a bowl and roll each cheese ball in nuts until covered.
Mix flour and sugar; work in the butter as for pastry. Add milk; roll out in sheets. Mark in strips 1-inch wide and prick with fork 1-inch apart. Bake in moderate oven.
Bake cake mix according to directions. Punch holes 1-inch apart all over top of cake. Combine pineapple and sugar; microwave 1 minute and pour over cake. Mix instant pudding according to directions. Pour over top of cake. Slice bananas; place on top of pudding. Spread layer of Cool Whip. Sprinkle with coconut and chopped nuts. Refrigerate for a couple of hours. Slice and serve.
In medium bowl, toss together. Cover in refrigerator until well chilled. Serves 4.
Layer hash brown patties in bottom of deep dish. Mix remaining ingredients together; spread on top of hash browns.
Cream margarine and gradually add sugars, until light and fluffy. Add eggs, one at a time. Sift together dry ingredients and add alternately with sour cream mixture. Add vanilla.
Beat eggs, then mix with brown sugar. Add flour, then margarine. Add nuts and chocolate chips. Bake in greased pan (9 x 13-inch) at 325° for 30 minutes. Cut into squares when cool.
In a skillet, cook pork chops in oil until brown on both sides, about 8 minutes. Add onions; cook until tender. Combine pineapple juice, brown sugar and vinegar; pour over chops. Cover and simmer until meat is tender, about 15 minutes.
In a skillet, over medium heat, cook bacon until crisp and saute onion. Drain on paper towel. Add cabbage to bacon drippings. Cook over medium heat for 5 minutes, stirring often. Reduce heat to medium-low. Cover and simmer 5 minutes more. Stir in bacon, vinegar, brown sugar, salt and pepper. Fold in chopped apple and currant jelly. Cover and simmer 10 minutes more, or until cabbage is tender, but crisp. Serves 6.
Pour drippings into 4 cup glass measure. Stir in flour until smooth. Pour in liquid and stir briskly until well blended. Cook on High (maximum power) 3 to 4 minutes or until boiling, stirring several times during cooking. Season with salt and pepper. Beat until smooth. Serve hot with meat, potatoes or dressing.
Grease Bundt pan well. Sprinkle nuts evenly in bottom. Place frozen rolls in pan. Will make approximately 2 layers. Sprinkle brown sugar on top of rolls. Sprinkle pudding mix over brown sugar. Add cinnamon. Cut margarine in small pieces and place evenly on top of other ingredients. Cover with wax paper. Let sit on kitchen counter overnight.
Mix in a large bowl all of the ingredients. Mix thoroughly with mixer. Store in containers in refrigerator.
Mix together. Roll on floured surface. Now let your imagination take over. Use cookie cutters or whatever. These are excellent for canapes or snacks. Once again, depending on what you plan to use them for, sprinkle cheese, nuts, confectioners sugar or whatever. Place on cookie sheet. Bake at 350° for 10 minutes.
Preheat deep fryer oil to 385°. Combine all ingredients and drop mixture into oil by tablespoonfuls. Fry until golden brown. Drain on paper towels.
In large saucepan, heat oil and saute onion until it becomes transparent, but not brown. Add celery and zucchini; saute for a few minutes. Add tomatoes, basil, parsley, salt and pepper. Fill pot with water, about 3 inches above all vegetables and cook for 10 minutes. Add potatoes and bouillon cubes; cook on low heat until potatoes are tender. This can be served with cooked pasta (tobetti). Cook pasta according to package directions. Drain pasta and mix together with vegetable mixture. Serve immediately. Makes 6 to 8 servings.
Mix all dry ingredients. Add eggs, margarine and buttermilk. Store in a tight container in refrigerator. Will keep up to 6 weeks for use as desired. Bake at 400° for 15 to 20 minutes.
Mix all together in saucepan and let simmer on back of stove for a wonderful, homey fragrance.
Cream together powdered sugar, margarine and cream cheese. In another bowl mix pudding with milk until smooth, then blend with cream cheese mixture and fold in whipped topping. In a container, layer cookies first; then add a layer of cream mixture. Continue layering, ending with a cookie layer.
Cook lasagna. Mix remaining ingredients. Fill center of each noodle and roll up. Spray baking dish with Pam. Place rolls (seam down) in dish. Cover with sauce and bake for 20 minutes at 325°, covered. Remove cover and bake an additional five minutes. Sprinkle with Mozzarella cheese (extra) and broil for 1 minute. Makes 6 servings.
Measure out 4 cups of flour. Add gradually to other ingredients, until mixed. Do not make too dry. Bake in moderate oven at 350° to 375° oven.
Combine half the strawberries, sugar, cornstarch, lemon juice and food coloring. Cook and stir until clear. Cool and add other half of strawberries. Pour into baked cooled pie shell. Refrigerate and top if desired before serving.
In a double boiler, mix cream and egg. Add sugar and chocolate (cut up fine). Cook over simmering water until thick. Serve on vanilla ice cream.
Mix first 7 ingredients. Add eggs, oil and vanilla. Mix well and add pears and nuts. Bake in well-greased Bundt pan at 350° for 1 hour and 15 minutes.
Combine poppy seed and buttermilk; soak overnight in refrigerator. Cream butter and 1 1/2 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda and salt. Add vanilla to buttermilk mixture. Add dry ingredients and buttermilk mixture alternately to creamed mixture, beginning and ending with dry ingredients. Spoon half the batter into a well-greased 10-inch tube pan or Bundt pan. Combine 1/3 cup sugar and cinnamon; sprinkle over batter. Top with remaining batter. Bake in preheated 350° oven for 1 hour or until cake tests done. Cool in pan for 10 minutes. Dust with powdered sugar.
Mix fruit (except strawberries) in a large bowl. Mix Tang and pudding mix. Add to fruit mixture. Add strawberries last. Mix well.
Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes. Preheat oven to 400°. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast pork until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve. Makes 2 servings. Can be doubled or tripled.
Pour lemon juice over shrimp and chop. Mix shrimp and cream cheese. Add remaining ingredients and stir well. Best if made day before serving.
Whisk pudding and milk together until thick. Beat whipping cream until thick (with electric mixer). Fold whipped cream into pudding mixture with whisk or rubber spatula. Great with fresh strawberries.
Thaw and chop frozen spinach or cook and chop fresh spinach. Drain well and set aside. Mix well Ricotta, egg, oregano, salt, pepper and only 1 cup Mozzarella. Stir spinach into the cheese mixture. Grease a 9 x 13-inch pan and put in 1/3 of the sauce. Next, layer 3 uncooked noodles, then 1/2 of the cheese mixture. Repeat one time. Put last of noodles on top and cover with the last 1/3 of sauce. Top with the remaining 1/2 cup Mozzarella. Pour 1 1/4 cups water all around the edges. Cover tightly with foil. Bake at 350° for 1 1/4 hours. Let stand 15 minutes before cutting and serving.
Combine all ingredients in a large pot. Bring to a boil. Simmer 30 minutes.
Crush Oreos as small as possible and mix with butter. Layer in pan. Fix pudding as directed on box, then mix with cream cheese. Layer on top of crushed Oreos. Layer Cool Whip on top of pudding. Finally, sprinkle crushed cookies on top. Refrigerate for one hour, then serve.
Beat all ingredients until smooth for 1 minute in blender on high or 2 minutes with hand beater. Pour into greased 9 x 1 1/4-inch or 10 x 1 1/2-inch pie plate. Bake in preheated 350° oven until knife inserted in center comes out clean, 50 to 55 minutes. In a glass pie plate, bake at 325° to 350°. Refrigerate any remaining pie.
Cook spaghetti as directed; drain. Pour into a 9 x 13-inch casserole dish. Beat eggs and milk with fork. Pour evenly over cooked spaghetti. Cover with spaghetti sauce, then pepperoni and top with Mozzarella cheese. Sprinkle Parmesan cheese on top and bake at 350° for 30 minutes.
Cook broccoli and drain. Break chunk ham into small pieces. Combine all ingredients in a large bowl. Bake in a lightly greased casserole dish at 350° for 30 to 35 minutes. Top with buttered bread crumbs if desired.
Mix all ingredients together. Drop by rounded teaspoonfuls on greased pan. Bake at 350° for 15 minutes until lightly browned.
Brown hamburger with the next 3 ingredients. After browned, add next 7 ingredients. Cook on low until ready to fill pastry.
Stir flour, salt, soda and baking powder together. In separate bowl, cream shortening and sugar. Add eggs and beat well. Add bananas. Add sour milk alternately with flour mixture, beating well after each addition. Stir in vanilla. Bake in 9 x 13-inch cake pan for 25 minutes. This cake is good topped with cream cheese frosting and sprinkled with chopped pecans.
Melt margarine. Add chives and garlic; saute briefly. Place chicken in baking pan. Season with salt and pepper generously. Pour chive mixture over it and bake as usual.
Boil beef in beef broth. When tender, add noodles. Cook until tender. Serve.
Cream butter, gradually add powdered sugar and cream well. Add milk and vanilla; mix well. Blend in salt and flour. Chill. Roll out half of dough at a time, cut into diamond shapes. Bake on ungreased cookie sheets at 325° for 12 to 16 minutes.
In a cup melt shortening the size of a walnut. Add 1 egg and 1 teaspoon of vanilla. Fill cup with milk.
Combine 1/4 cup brown sugar, 2 teaspoons orange juice and 2 teaspoons melted margarine. Mix and set aside for glaze. Whip potatoes until smooth; beat in eggs. Add sugar, orange juice and melted butter. Add salt, cloves and cinnamon. Mix; pour in casserole. Sprinkle pecans on top. Pour glaze topping over pecans. Bake at 350° for 40 minutes. Top with orange slices and marshmallows. Put under broiler until brown.
Cut 4 thin lemon slices; squeeze 2 teaspoons juice from remaining lemon. Set aside.
Crush cereal between two sheets of wax paper with rolling pin. Mix crushed cereal and mini chocolate chips together, then spread this mixture onto a serving tray. With a butter knife, spread a coat of peanut butter on approximately half of the pretzel rod. Then roll the coated part of rod in cereal and chip mixture. Repeat for all pretzel rods. Great snack for 6 to 8 kids.
Butter 6 ovenproof dishes lavishly. Sprinkle 1/4 cup of the grated cheese in the bottom of each buttered dish. Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish. Sprinkle the remainder of the cheese over the surface of each dish. Sprinkle with salt and pepper to taste.
Mix together first 3 ingredients. Beat low speed until crumbly. Press in bottom of oiled pan. Mix together cream cheese, powdered sugar, eggs and vanilla. Pour over crumb mixture. Bake at 325° for 45 minutes.
Add all ingredients and cook over low heat for 30 minutes. Spoon over bread slices. Serve with cole slaw and potato chips.
Mix jello and hot water; let set for 5 minutes. Add other ingredients; chill overnight.
Boil beef, tomatoes and rice together until beef changes color. Mix with all other ingredients. Cook in covered casserole in oven at 400° for 45 minutes.
Combine all ingredients, adding only enough mayonnaise to make creamy. Allow salad to rest overnight in refrigerator to allow ingredients to mix. Makes great sandwiches or stuffing in half a cantaloupe for a summers lunch.
Season tomatoes with salt, sugar and pepper. Place in a greased casserole dish. Sprinkle with bread crumbs. Bake 20 minutes.
Bake cake as directed on box in 13 x 9-inch pan. After baking, poke holes in cake with the back of wooden spoon. Pour sweetened condensed milk and caramel topping over cake. Smooth Cool Whip on top. Sprinkle candy bar over top. Refrigerate.
Soften yeast in water; add all other ingredients except flour and mix well. Gradually add flour and beat until smooth and elastic. Cover with damp cloth and let rise until double in size, about 1 hour. Place in greased casserole 2-quart size and let rise uncovered until light to touch, about 45 minutes. Remove from oven; brush with butter. Sprinkle lightly with salt and cover with damp cloth for 10 minutes. Bake at 350° about 45 minutes.
Combine juice	from cherries and pineapple, add enough water to equal 2 cups. Bring to boil, pour jello in and stir until dissolved.	When cool, add Coca-Cola and chill until partly set. Add fruit and nuts. Pour into mold.
Melt together first 3 ingredients. Pour over remainder of ingredients. Put mix in plastic bag and coat with 1 1/2 boxes powdered sugar.
Brown ground beef. Drain and simmer with tomatoes, tomato paste and spices. Stir often. Preheat oven to 425°. Boil lasagne noodles according to package directions until soft. Drain and add olive oil to keep noodles from sticking. Grease a large casserole dish and arrange a layer of noodles on the bottom, then a layer of sauce, cottage cheese (all), more noodles and more sauce. Layer noodles and sauce until gone and top with cheese. Bake until brown on top.
Fold yogurt into Cool Whip. Add fruit and mix gently. Spoon into crust and freeze for 4 hours. Place in refrigerator at least 1 hour before serving.
Pour boiling water over bulgar wheat in a deep bowl. Cover and let sit 1 hour or until liquid is absorbed. Mix in all ingredients. Let sit in the refrigerator overnight.
Dissolve jello in water, add cream cheese. Stir until dissolved. Add nuts, pineapple and milk. Refrigerate until set.
Mix well in an electric mixer and pour in an unbaked pie shell. Bake at 350° until firm, about 1 hour.
Cover chicken fillets with the Shake 'n Bake mix. Wrap each fillet with bacon strips. Bake in 350° oven for 55 minutes. Melt cheese on top for 5 minutes.
Cut cake into 1/2-inch cubes. Place 1/2 of cubes in a 9 x 9 x 2-inch pan. Reserve 1/3 cup cherry pie filling for top; spoon remainder over cake in pan. Add rest of cake. Combine pudding mix, milk and sour cream. Beat until smooth. Spoon over cake. Chill at least 5 hours or overnight. Cut into squares for serving. Garnish with reserved cherries. Serves 8.
Mix together the sour cream, cream cheese and taco seasoning. Spread evenly in a 9 x 9-inch square Tupperware pan. Shortly before serving, chop some iceberg lettuce into small pieces and spread over top. Chop green pepper, tomato and onion very fine. Sprinkle evenly over the lettuce. Serve with assorted crackers and tortilla chips.
Brown meat and onion in 3-pound coffee can or large camp pot over hot coals. Add broth and vegetables. Cover and let simmer 1 hour. Give everyone a spoon and bowl and enjoy!
In a large kettle, bring all ingredients to a boil. Reduce heat and simmer for 2 hours. Remove bay leaves. Freeze or can.
Add water to yeast. Add margarine, salt, flour and sugar. Knead well, adding more flour, if necessary. Let rise about 1 hour. Break off pieces and roll into breadstick shape. Sprinkle with sesame seed, if desired, and salt. Bake at 550°, about 6 minutes, on ungreased baking sheet. Brush with melted margarine, if desired.
Drain squash and mix well with other ingredients. Place in greased casserole dish. Bake at 350° for 30 minutes.
Heat pineapple and liquid to simmer. Remove from heat, add jello and set aside to cool. After cooled, add cottage cheese and Cool Whip. Put in container and refrigerate.
Pare and grate potatoes or put through a food chopper. Add the sugar and milk. Mix thoroughly. Beat in the egg and add the butter and nutmeg. Turn into a well-greased shallow pudding pan and bake until brown in a 350° oven. If desired, the top may then be spread with 1 cup of preserves and a meringue. Brown in a 300° oven and serve.
Beat eggs and add oil. Add flour slowly with sugar and cinnamon. Add carrots and nuts. Put into 3 round cake pans, buttered and floured. Bake at 300° for 25 minutes to 30 minutes. Cool in pan 10 minutes.
Drain fruit. To juice, add 3 to 4 tablespoons of cornstarch and sugar and cook until thick. Cool and add fruit. Pour in baked pie shell and refrigerate. Top with whipped cream.
Sift together flour, baking powder, soda, salt, cloves, nutmeg and cinnamon. Add walnuts and raisins. Cream together brown sugar and butter. Add apples and cold coffee. Add flour mixture to creamed mixture. Add eggs, one at a time, beating after each addition. Turn into a greased 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes. Serve plain or with whipped cream.
Place fish in large pan. Salt. Mix dressing ingredients. Stuff in fish cavity. Place 4 strips of bacon over fish. Bake at 300° for about 2 hours or until fish is done and brown.
Mix filling and crushed pineapple in 9 x 13-inch pan. Sprinkle cake mix over fruit. Dribble margarine over it. Add nuts and/or coconut.
Brown sausage. Save 2 tablespoons drippings to saute onions, celery and pepper. Add to beans and meat, then also add tomato juice, sugar, salt, chili powder and cayenne. Mix well and simmer (lid off) until it becomes a little thick or cook in crock-pot. Serve with Italian bread or corn bread.