HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9 x 13-inch baking dish; cover the bottom with the pieces of dried beef. Wrap each chicken breast with a bacon strip and secure it with a toothpick; arrange wrapped breasts on the dried beef. Mix mushroom soup thoroughly with sour cream; spoon over the chicken. (Note: Omit salt and pepper, the dried beef and soup provide plenty.) The recipe can be made a day ahead to this point and kept covered in the refrigerator. Bake, uncovered, in a 275° oven for 3 hours. Yields 4 to 8 servings.
Debone and chop chicken. Saute onion and garlic in small amount of margarine or oil until tender. Combine 1 1/2 cups of cheese, soup, Ro-Tel, chicken, broth, onion, garlic, salt and pepper. Layer Doritos in bottom of 13 x 9-inch dish. Pour meat mixture over chips. Top with remaining 1/2 cup of cheese. Bake at 350° for 30 minutes.
Mash potatoes; add onion, pickles, mustard, mayonnaise and boiled eggs. Mix well.
Mix all of these ingredients together, then add the 3 tablespoons of mayonnaise. (I use Miracle Whip.) Put 1 tablespoon Crisco in a pan and melt in the oven (I use an iron skillet), then pour mixture into the pan. Bake at 400° for 20 minutes.
Mix and fold all together, then cut up fresh fruit (pineapple, strawberries, bananas, apples or any fresh fruit) and dip into this delicious dip.
Dissolve coffee in boiling water. Add sugar and vanilla bean. Let cool. Add vodka. Pour in gallon jug. Cap tightly and let stand 30 days.
Melt jello in hot water. Pour in tomatoes and lemon juice. If you want to make this in a ring, double the recipe. Fill center with cottage cheese.
Cut eggplant into 1/2 to 3/4-inch slices. Sprinkle both sides lightly with 1 teaspoon salt. Place on paper towel with a plate on top as weight for 30 minutes. Rinse slices well and dry on paper towel.
Melt butter and chocolate and cool slightly. Beat eggs and add to chocolate mixture. Beat in sugar, flour and dry milk. Spread in 8 x 8-inch greased pan. Bake for 20 minutes at 350°. Frost or sprinkle with powdered sugar.
Saute garlic and onion in oil until brown. Add hot pepper as it it browns. Add seasoning and saute a minute or two. Add clams and clam sauce and cook 30 minutes. Add white wine and cook 30 minutes more. Serve over 1 lb. of cooked spaghetti.
Mix together butter and sugar. Add eggs one at the time, then lemon and flour; add milk last. Mix everything well. Pour into greased bundt or pound cake pan. Bake 1 hour on 350°.
Preheat oven to 350°. Put all ingredients except chocolate chips in bowl; mix thoroughly. Add chocolate chips and turn into well-greased Bundt pan. Bake at 350° for 50 to 60 minutes. Let cool 20 minutes and then turn out of pan. When nearly cool, cover with foil to keep the moisture in. Cake is better if you mix it for about ten minutes.
Blend together sour cream and mayonnaise. Toss first 6 ingredients with sour cream mixture. Put half of the mixture into buttered 1 1/2-quart casserole. Top with 1/2 cup chow mein noodles. Add remaining mixture and top with 1/2 cup chow mein noodles. Bake at 375° for 25 minutes. Makes 6 servings.
Crush malted milk balls in a blender or food processor. Using a mixer, blend ice cream and Cool Whip. Fold in crushed milk balls. Pour into pie shells and freeze until serving time.
Mix juice and lemonade together. Add softened sherbet, then add 7-Up. Stir, then serve.
Put all ingredients into a bowl and mix together. Pour into a buttered 10-inch deep pie plate. Bake at 350° for 1 hour.
Fry mushrooms in butter until well cooked and liquid is gone (mushrooms should be brown). Add garlic and cook until garlic is light brown. Add flour and cook, stirring until flour is well blended. Gradually add milk, stirring constantly. Add white wine, salt, pepper and nutmeg. Add water, parsley and dill. Reduce heat; simmer just a few minutes. Serve hot.
Stew squash and onions together to make one cup. Drain well. Mix with other ingredients, adding salt and pepper to taste. Shape into cakes and fry golden brown.
Dip chicken pieces in butter. Combine remaining ingredients. Dip chicken into crumb mixture. Place on a greased 13 x 10 x 1-inch baking pan. Drizzle any remaining butter over chicken. Bake at 375° for 45 to 55 minutes. Yield: 4 to 6 servings.
Blend all ingredients together thoroughly. The batter will be quite thin. Drop it by the teaspoonful onto greased cookie sheets, allowing space for the batter to spread. Bake at 300° for 12 to 15 minutes until browned at the edges. Yields 8 dozen 2-inch cookies.
Saute onion and celery in margarine; add remaining ingredients. Mix and pour into greased 3-quart casserole dish. Bake at 350° for abut 45 minutes. This is good with cooked, chopped chicken added for a main dish.
Combine all ingredients except flour and beat on medium speed with mixer until well combined. Stir in flour just until mixed. Pour into 2 lightly greased 8 x 4-inch loaf pans. Bake at 350° for 55 to 60 minutes or until tests done. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
Combine all ingredients except olive oil in a shallow pan. Pour olive oil in a pie pan and dip each fillet in the oil; roll in the bread crumb mixture. Place fish in a pan (greased or sprayed). Bake for about 20 minutes or until fish flakes when tested with a fork. Bake at 375°.
Heat oven to 350°. Line cookie sheet with foil. Spray with Pam and wipe with a paper towel. Cream margarine and sugar. Add vanilla; mix well. Add egg substitute; beat well. Combine remaining ingredients except powdered sugar and add to creamed mixture. Beat well. Spread in pan. Bake 10 minutes or until center is slightly firm when touched. Cut in squares when partly cool. Dust with powdered sugar. Makes 48 brownies, 45 calories and less than 1 gram fat each.
Stir sugar, milk and butter together, bring to a boil. Continue to boil until a small drop of this mixture forms a ball when dropped into a glass of water. Then add peanut butter and vanilla. Remove from heat and pour into a greased 8x8 inch pan. Refrigerate. Cut into squares.
Melt 1/2 cup oleo and 1 square unsweetened chocolate in pan. Blend in sugar, 1 teaspoon vanilla, egg, cracker crumbs, coconut and nuts into oleo-chocolate mixture. Mix well and press into ungreased pan (9 x 9-inches). Refrigerate.
Make a stiff paste with buttermilk; beat until light. Roll tolerably thin; cut into squares. Prick and bake quickly.
Mix all ingredients together. Refrigerate at least one hour before serving. Serve with chips. You may add more jalapeno peppers if desired.
Bring your sugar and syrup to a boil. Set it off the fire and add your peanut butter. Stir until smooth and creamy. Pour this over cereal. Drop by a teaspoon onto wax paper. Makes about 40 cookies.
Cream butter and sugar. Add eggs one at a time, beating after each addition. Beat in bananas and vanilla. Combine dry ingredients. Add to creamed mixture alternately with buttermilk. Stir in pecans. Bake in three layers at 350 degrees for 30 - 35 minutes.
Saute ground beef and onion until browned. Drain well. Mix in barbecue sauce. On cookie sheet, open crescent rolls to cover bottom of pan. Put meat mixture in center of pan. Place cheese slices on top of this. Fold dough over loaf and seal to look like French bread. Bake at 350° for 35 to 40 minutes or until brown. Slice to serve.
Layer corn bread, tomatoes, green pepper, onion, bacon and pickles in a large dish. Mix mayo, sugar and pickle juice in bowl. Blend well. Drizzle over salad. Toss before serving. You may need more pickle juice if salad seems dry.
Mix sugar and water. Heat to dissolve sugar. Mix juices and extracts in water and sugar mixture together and freeze until almost time to serve. Can leave frozen up to 3 months. Remove 1 hour before. Thaw and add ginger ale until it makes a slush. Excellent wedding punch. Serves 100.
Prepare on a large dinner plate. This salad may be prepared individually for as many people as you desire. Add to recipe according to number to be served.
Sift together flour and sugar. Combine margarine, cocoa and water in a 2-quart saucepan; bring to a boil Pour over dry ingredients and mix well. Add buttermilk, eggs, soda and vanilla. Pour into greased and floured 11 x 16-inch pan. Bake in 400° oven for 20 minutes.
Boil chicken livers and all the spices until livers are cooked. Drain and cool livers, then grind. Saute onion, celery, parsley and green pepper. Add this mixture to the liver, adding mayonnaise to obtain desired spreading consistency. Add pickle relish, olives and minced hard-boiled eggs. Mix and refrigerate.
Mix sugar and Crisco. Add eggs and beat well. Add molasses with the soda. Add the ginger, salt and enough flour to make a stiff dough. Pinch off balls of dough and press in a 8 or 9-inch pan. Bake at 350° until firm to touch. Stack and put apple butter or cooked apples between layers.
Cut chicken into small pieces. Mix soup, sour cream and picante sauce until blended. In 2-quart casserole, layer chicken, soup mix, cheese and chips. Repeat. Bake uncovered in a 350° oven for 30 minutes.
Mix and put in unbaked pie shell. Bake at 400° about 15 minutes; reduce to 350° for about 25 to 30 minutes.
Slightly butter a 9 x 13-inch baking dish. Butter bread on one side, and cut into cubes. Place in baking dish and set aside. Cook sausage, until it changes color, and drain. Spread cooked sausage over bread cubes and top with 1 1/2 cups of cheese.
In a small bowl, combine crumbs, sugar and butter. In a buttered 9 x 13-inch pan, pat crumbs firmly on bottom and sides. Chill. In a large bowl, beat cream cheese until fluffy. Add milk and syrup. In a small cup, dissolve the instant coffee in hot water. Add to chocolate mixture; mix well. Fold in the whipped cream. Pour into prepared pan. Freeze 6 hours or until firm. If desired, garnish with chocolate shavings. Return leftovers to freezer. Makes 12 to 15 servings.
Drain beets; reserve juice in saucepan. Add all ingredients but beets to reserved juice. Heat to boiling, stirring constantly. Pour over beets. Cool. Cover. Refrigerate at least 8 hours. Makes 3 cups.
Cream butter and sugar. Beat in eggs. Stir in corn syrup and vanilla. Add soda. Mix well. Stir in peanut butter and oats. Stir in chocolate chips and M & M's. Drop dough by spoonfuls to make 2 inch cookies on cookie sheet. Bake at 350° for 12 minutes. Makes 120 cookies.
Heat butter in pan. Add onions, peppers and rice. Cook until lightly browned. Add tomatoes, salt and pepper; simmer 30 minutes.
Crumble up angel food cake and mix with 1/2 bowl (large) Cool Whip. Mix the sugar, vanilla and cream cheese and then add the rest of the Cool Whip. Mix strawberries and glaze together. Put on top of cake.
Chop the tomato, black olives and green onions. Shred the cheese, then layer each ingredient in a serving dish. Serve with Fritos Scoops corn chips.
Mix all liquids, sugar and salt together. Then add potatoes, eggs, celery and onion to liquid mixture. It is good when mixed a couple days ahead. A little more potatoes can be added if you need to. Also, it is better to mix the potatoes while they are a little warm. Refrigerate.
Melt oleo. Add eggs, sugar, milk and vanilla to melted oleo and mix together. Arrange hot dog buns in a Pyrex dish and pour mixture over buns. Bake at 350° for 30 minutes.
Boil potatoes whole. Peel when done. Mix the sour cream, parsley flakes, salt, onion, mayo and celery seed. Slice potatoes and place in casserole dish. Add a layer of mixture, then another layer of potatoes until dish is full.
Cook 2 sticks margarine and brown sugar together, when boiling, let boil for 2 minutes at a hard boil. Add chopped nuts. Pour this hot mixture over 24 to 30 graham crackers (2 inches square) which have been	laid out on a large cookie sheet.
Mix all ingredients together and refrigerate overnight. Take out of the refrigerator 15 minutes before serving to soften the mixture. Serve with crackers or cocktail bread.
Place beans and 1 quart water in a saucepan. Bring to a boil. Boil for 2 minutes. Remove from the heat. Cover and let stand for 1 hour. Drain and rinse. Return beans to saucepan. Add salt and remaining water. Bring to a boil. Reduce heat. Cover and simmer for 1 to 1 1/4 hours or until the beans are tender. Drain, reserving 2 cups cooking liquid.
Mix together the cream cheese, green pepper and onion. Add pimiento and salt. Stir in pineapple. Mix in 1/2 cup chopped nuts. Form mixture into a ball. Roll in remaining nuts. Chill. Serve with rye crackers.
Preheat oven to 325°. In a large mixing bowl, cream butter and sugar together. Add egg and vanilla. Gradually add flour until well blended. Drop by teaspoon onto a greased cookie sheet. Flatten and sprinkle with colorful nonpareils. Bake until golden with a light brown edge around the cookie.
Cut flour, salt, baking powder and sugar into shortening until mixture is like crumbs. Add 1 beaten egg and 3/4 cup milk until mixture is moist. Spread cherries in bottom of a 9 x 9-inch baking dish. Cover with mixture. Bake at 350° for 20 to 30 minutes until top is browned. Top with vanilla ice cream when serving hot or cold.
Drain and chop apricots. Mix ingredients; freeze. Set out to soften before serving.
Melt the butter in a saucepan and add vegetables. Saute about 5 minutes over low heat so butter won't burn. Sprinkle on flour, mixing well, and add the broth slowly, stirring constantly. Cook until it comes to a boil. Season with salt and pepper to taste and mix in thyme and wine. Let simmer until vegetables are tender, about 20 minutes. Puree in blender, return to low heat. Add cream just before serving and heat through. Do not boil. Serves 4 or 5.
Combine all except cheese and chips. Toss lightly. Spoon into 1 1/2-quart casserole dish. Spread cheese and chips on top. Bake at 350° about 25 minutes (until cheese bubbles).
Sprinkle fish with salt and pepper. Dip into salad dressing, then into crumbs. Fry over medium heat in small amount of hot oil until crisp and fish flakes. Serve with lemon.
Combine ingredients, stirring well. Drop by spoonfuls into hot oil. Cook, turning, until golden brown.
Dredge chicken in flour mixed with salt and pepper. Brown chicken in butter. Place chicken in casserole (with a tight lid) with 3 medium onions, quartered or 12 pearl onions, mushrooms, bay leaf and salt and pepper. Cover with 1 C wine. Put lid on casserole. Bake in slow oven (300 or 325) for 1 1/2 - 2 1/2 hours until very tender.
Let the first 6 ingredients set overnight. When ready to serve, put in lime sherbet.
Saute celery, garlic powder and onion lightly in oil. Add everything but the macaroni and simmer for 1 1/2 hours. Add the macaroni and simmer 30 more minutes. If you don't get a chance to soak the lima beans overnight, put them in a small pot with 3 cups of water (subtract from the 9 cups that you need). Bring to boil; cover and remove from heat. Let sit for an hour, then pour beans and water into other soup ingredients before starting to cook.
Cut sausage into pieces. Put all ingredients into skillet. Cook until onion is done.
Combine oil and sugar, beat until smooth. Add one of the egg yolks. Beat well. Add hot water. Add flour, baking powder, salt, cinnamon and nutmeg (sifted together). Stir in potatoes, nuts and vanilla. Beat egg whites until stiff. Fold into mixture. Bake in 3 greased 8-inch layer pans at 350° for 25 to 30 minutes. Cool.
Mix together with fork. Put in baking dish. Sprinkle with Parmesan cheese. Bake for 30 minutes at 325° to 350°.
Blend all ingredients about 1 minute or until smooth texture. Let mixture stand for about 5 to 6 minutes. Bake on hot waffle iron that has been sprayed with Pam. Batter will be very thin. Can be made in nonstick skillet. Bake each waffle 10 to 12 minutes.
Reduce macaroons to fine crumbs and blend until smooth with Ricotta, cinnamon and 4 eggs. Roll into walnut size balls. Dip them in beaten eggs and roll in breadcrumbs. Brown in butter; sprinkle with sugar and brandy and flame to serve. Delicious and beautiful.
Tear cake into pieces and line bottom of 9 x 13-inch baking dish. Mix pudding, cream cheese and milk. Beat until thick. Pour over cake. Pour strawberries on top of pudding layer. Spread Cool Whip over strawberries. Refrigerate. (This also works in a trifle bowl.)
Saute chicken with minced garlic in pan coated with vegetable cooking spray; cook until chicken is tender (about 30 minutes). Add vegetables and saute until tender. Combine remaining ingredients in small bowl. Pour over chicken and vegetables and cook about 2 minutes or until completely heated.
Mix together sugar and cinnamon. Beat first 3 ingredients. Well grease Bundt pan, then dust with sugar and cinnamon mix. Pour in 1/2 of batter, then put in rest of sugar and cinnamon mix. Pour in remaining cake batter. Bake in 350° oven for 35 to 45 minutes; cool in pan 15 minutes. Turn upside down and serve.
Combine the first 5 ingredients; mix well. Press onto bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. Set aside to cool.
Stir sugar, butter, salt and cream over medium heat, stirring constantly; bring to a rolling boil and stir for 5 minutes. Remove from heat. Add marshmallows, chocolate, vanilla and pecans. Press in 9 x 12-inch pan; cool and serve.
Beat peanut butter, butter, brown sugar, granulated sugar and vanilla in large mixer bowl until creamy. Beat in eggs. Beat in flour. Stir in 3/4 cup morsels. Spread into greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Remove from oven. Sprinkle rest of chips over top and spread. Cool in pan.
Combine ingredients. Drop by teaspoonfuls in a little oil and fry until browned and cooked. Roll in granulated sugar and cinnamon.
Combine and mix well. Bake at 350° for 35 to 45 minutes. Freezes well. Goes well with Mama's Potato Soup.
Preheat oven to 350°. Butter an 8-inch spring-form pan (I use Crisco). Mix graham cracker crumbs with melted butter and add cinnamon to taste. Pat mixture onto bottom and sides of pan and bake for 10 to 15 minutes.
Cream shortening and sugar and add the beaten eggs. Sift flour, measured and sift with added spices. Add flour alternately with buttermilk and soda. Add jam and 1 teaspoon vanilla. Turn into two 9-inch layer cake tins which have been greased and floured. Bake at 350° for 30 or 35 minutes. Ice with caramel frosting.
Combine jello with 2 cups boiling water. (Note: use juice drained from pineapple, plus enough boiling water to make 2 cups.) Cool. Add, mashing together as necessary to blend, cranberry sauce, orange juice, crushed pineapple, celery and walnuts. Mix together. Pour into mold(s) or leave in a large bowl. Chill until set.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings. Pour batter into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until a wooden toothpick inserted in center of cake comes out clean.
Whip together and put in 13 x 9-inch pan. Set overnight. Bake at 350° for 30 minutes or until set in the middle.
Boil together raisins and water in large saucepan. Take off heat, let cool slightly. While still warm, add 1 cup sugar, butter and eggs. Then add into saucepan flour, cinnamon, nutmeg, cloves, soda and salt. Bake at 350° for 25 to 30 minutes.
Toss together all ingredients except cheese and potato chips. Mix grated cheese and potato chips and put on top. Bake at 400° about 10 minutes or until cheese melts. If desired, add 1 or 2 cups cooked rice for volume.
Mix first 2 ingredients. Let stand 20 minutes until cool. Cream next 3 ingredients. Add vanilla, cinnamon and salt. Add oatmeal last. Bake at 350° in a 13 x 9 x 2 pan 40 to 45 minutes.
Combine ingredients in medium size bowl and form balls. Roll balls in confectioners sugar. Refrigerate or freeze. Makes 18 to 20 rum balls.
Mix together, put in a 1 1/2 qt. casserole bowl. Bake at 350° for 30 minutes or until heated through. Put some more onions on the top and bake uncovered for 5 minutes or until onions are gold. Salt and pepper for more taste.
Pour pineapple into saucepan. Add sugar and flour; cook at low heat until thickened. Mix in beaten egg whites. Spread on cake layer.
Mix lemon juice and sugar until dissolved. Add cold club soda. Stir gently and pour over ice.
This robust version of the classic salad includes a slightly spicier Caesar dressing to complement the grilled steak!
Mix all ingredients and bake at 350° for 35 minutes. Top with grated cheese. Use a 9 x 13-inch Pyrex dish.
Spray Bundt pan with Baker's Joy no-stick spray or grease and flour well. Set aside. Mix brown sugar and cinnamon; set aside.
Combine all ingredients. Drop by spoonfuls and press with fork. Bake until brown in a 350° oven.
Marinate overnight. Cook in crock-pot until tender (approximately 6 to 7 hours).
Slice Twinkies in thirds in layers in an 8 x 8-inch pan. Prepare pudding with milk; pour over Twinkies. Spread Cool Whip over pudding layer. Crush Heath bar and sprinkle over Cool Whip. Chill and serve.
Fold dry pudding mix into Cool Whip. Add pineapple and marshmallows. Refrigerate until ready to serve.
Cook rice as directed but use olive oil instead of vegetable oil and omit the salt. When rice is done, sprinkle soy sauce and toss until rice is brown (lite). Drain bean sprouts well; add to rice. Add chopped sliced ham, shrimp, (pork), garlic powder and water chestnuts. Scramble eggs and fry in butter; add to rice. Top rice with raw scallions. Mix and serve.
Preheat oven to 350°. Bring 6 quarts of salted water to a boil, add noodles and cook "al dente." (You want noodles undercooked because they will finish in the baking.) Drain. In a preheated, heavy skillet, saute the ground beef or turkey over medium heat until it is brown. Drain off any fat. Add the soups and the garlic powder to the meat and saute for 3 minutes to blend the flavors. Fold the mixture into the noodles, put in a lasagna pan and bake in the oven for 30 to 35 minutes. While this recipe serves four, it is easily doubled.
Mix crumbs, sugar and melted butter. Press firmly over bottom of a 9 x 9 x 2-inch baking dish. Chill until set.
Mix all ingredients together and sprinkle parsley flakes on top. Spray pan with Pam. Bake in square baking pan at 350° for 40 to 50 minutes.
Spray chicken pieces with nonstick spray; roll in bread crumbs and arrange on cookie sheet. Bake at 375° for 15 minutes. Turn each piece over and bake another 15 minutes. Serve with your choice of sauce. Enjoy!
In a large skillet, add the hamburger and brown evenly. When done be sure and drain off any juice or fat. In a 10 x 8 x 2-inch baking dish spread the hamburger evenly. Next, mix together the celery soup, milk, instant onion (or 1/4 cup onion), and the pepper. Pour evenly over the hamburger. Preheat oven to 375°. Now sprinkle the Tater Tots over the top of dish. Bake for 40 to 45 minutes or until the Tater Tots are golden brown. Serves 4 to 6.
Mix all ingredients, except egg whites, together in a bowl. Fold in beaten egg whites last.
Mix and cook together the rice, sugar, vanilla, evaporated milk and milk. Add raisins and cinnamon. Sprinkle nutmeg on top. Put all together in a 2 quart baking dish. Stir often so it does not scum on the top. Cook about 1 hour or until brown on the top. Or serve with nutmeg on top with milk.
Combine all ingredients except meat and tortilla chips and bring to boil. Add meat. Simmer ingredients for 8 to 10 minutes. Serve with tortilla chips with cheese melted on top.
Place cookies in food processor; crush and mix with butter. Press into large, flat, Pyrex baking dish; set aside a handful of cookie crumbs to sprinkle on top of pie.
Cream margarine, sugars and oil until well blended. Add eggs and vanilla and mix. Sift 2 cups of flour with soda and cream of tartar. Add to egg mixture. Stir in remaining 2 cups of flour. Mix well. Refrigerate 4 hours or more. When ready to bake, shape dough into walnut size balls; place on a well-greased cookie sheet about 4 inches apart. Flatten dough using a flat bottomed damp glass dipped in sugar. Bake in preheated oven at 350° for 13 to 15 minutes or until lightly browned.