HumbleIntelligence/food-ner-1-Million huggingface dataset:
Parboil chicken, cool and cut into small pieces. Line bottom of dish. Mix soup, sour cream and onion. Spread over chicken. Melt butter, crumble crackers and mix with butter and poppy seed. Sprinkle over chicken. Bake at 350° for 30 to 35 minutes.
Cut chicken into pieces. Add salt to taste. Place flour in a paper bag. Drop chicken into bag and shake well until all chicken is covered. Place chicken into a skillet about 1 inch of oil (hot oil). Cover skillet. Turn heat down. Cook until brown. Turn and cook this side until brown. Drain on paper towel and serve.
Combine all ingredients except lettuce leaves. Toss gently to coat. Chill 1 to 2 hours. Serve on lettuce leaves if desired.
Mix all dry ingredients, then add all others. Mix everything very well. Drop by spoonful onto cookie sheet. Cook at 375° for 12 to 15 minutes.
Finely chop cilantro, tomatoes, chilies (deveined and seeds removed) and white onion. Add juice from all the lemons to chopped vegetables. In a big bowl add vegetables, Spanish olives, cooked shrimp, both cans of V-8 juice and olive oil. Chill for 2 hours. Before serving, add avocados. Great with saltine crackers. Yields between 8 and 12 servings. Preparation time: 45 minutes.
Preheat oven to 400°. Grease a large baking dish. Cook pasta according to package directions. Drain and rinse. Toss with oil. Spoon into large bowl. Place broccoli in a large saucepan. Add enough water to cover. Cook broccoli over medium heat until tender, about 5 minutes. Drain and rinse with cool running water. Add broccoli to pasta in bowl.
Mix together and bake on large cookie sheet at 350°. Stir occasionally to keep from scorching. Remove from oven. Place on waxed paper to cool. Break apart and add nuts, if desired. Mix with Cool Whip to make salad. Leave out Cool Whip to use as granola.
Fry hamburger, onion and pepper. Drain. Place all ingredients in crock-pot and simmer 2 hours.
Mix all ingredients in large kettle. Bring to a boil. Reduce to simmer and cook 1 1/2 hours, uncovered. Stir frequently to keep from sticking. Pour hot sauce immediately into jars according to correct canning procedures. Makes 8 to 10 pints.
Drain pears, reserving liquid. In casserole, place each half of pear. Sprinkle each with your crumb ingredients (combine brown sugar, cornflake crumbs, cinnamon and butter). Bake 15 minutes at 375°. Add liquid. Serve warm with ice cream or Cool Whip.
Cook potatoes in salted water until tender; drain, reserving liquid. Mash potatoes, adding about 3 tablespoons of the reserved liquid to make a stiff consistency. Stir in parsley, thyme and marjoram. Season to taste with salt and pepper. Set potatoes aside.
Heat oven to 400°. Heat water and butter to a rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat; beat in eggs thoroughly, one at a time. Beat until smooth. Drop from teaspoon onto ungreased baking sheet. Bake 25 or 30 minutes, until golden brown. Allow to cool slowly away from draft. Cut off tops with sharp knife. Scoop out soft dough. Fill with cream or vanilla pudding.
Brown beef and drain. Mix the rest of ingredients together. Bake at 325° for 1 hour.
Cut fat into flour. Beat the egg with sugar and add to the milk. Add enough of this mixture to the flour to make a soft dough. Roll 1/4 inch thick. Cut with large biscuit cutter. Brush each biscuit with fat and fold 1/2 over the other as for Parker House rolls. Brush the tops with the remaining egg and milk mixture. Place on a baking sheet. Bake in hot oven at 400° to 425° about 15 minutes.
Peel the potatoes; grind or grate them and drain them in a colander. Stir in the flour and milk to make a thin batter and add salt and pepper to taste. Parsley and onions may be added. Fry them in a well-oiled, hot skillet.
Preheat oven to 350°. Grease and flour cake pans. Mix flour, cocoa, baking powder, baking soda and salt; set aside. In large bowl with electric mixer, blend butter, sugar, cinnamon and nutmeg until light and fluffy. Add eggs; mix well. Stir in zucchini and vanilla; mix well. Alternately add dry ingredients and milk, beginning and ending with flour, 1/3 of milk at a time. Blend well after each addition. Bake at 350° for 30 minutes. Cool in pan for 5 minutes, then turn out. When completely cool, frost. Makes two 9-inch rounds.
Cook vegetables; drain and cool. Combine rest of ingredients, except bread crumbs and butter. Pour into baking dish. Brown bread crumbs in butter; sprinkle over top of vegetables. Bake at 325° for 1 hour or until thick and bubbly.
First you shape the dough, and then put the tomato sauce on the dough and then put the cheese on and finally put the sausage and hamburger on the top.
Preheat oven to 450°. Place pastry on lightly floured surface. Using 9-inch cake pan as guide, cut 9-inch circle from pastry. Cut scrap into decorative shapes for garnish, if desired. Place pastry and cutouts on ungreased cookie sheet. Bake 10 to 12 minutes, until puffed and golden. Remove to wire rack to cool.
Mix all ingredients together except meat. Pour over meat and refrigerate up to five days. Turn meat twice a day, broil or grill.
Cook broccoli and drain. Arrange stalks in greased casserole. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Mix well and pour over chicken. Sprinkle cheese over top. Bake at 350° for about 30 minutes.
Melt the stick of butter. Brown the onion in the butter. Put the browned onion and drippings into a casserole dish. Add beef consomme and 1 can of water. Add rice. Bake, covered, for 1 hour at 350°.
Cut Crisco until flour and salt mixture; blend well. Beat egg. Add cold water, vinegar and vanilla. Blend all ingredients together, mixing well. Makes 3 pie crusts. This pastry freezes well.
Combine all but the last 3 ingredients in a large pot. Cover and simmer about 2 hours. Add special and claw crabmeats and Old Bay. Cover and simmer for 30 minutes longer.
Steam broccoli and drain. In bowl, mix broccoli, mayo, 1/2 of the cheese and soup. Put in buttered casserole dish, layering with cheese and crushed crackers. Add 2 beaten eggs to top it. Bake for 30 to 40 minutes at 350°.
Mix all ingredients with a wooden spoon until soft dough forms. Beat with a wooden spoon for 30 seconds. Drop dough on ungreased cookie sheet. Bake 8 to 10 minutes until golden brown in 450° preheated oven. Combine melted butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Makes 10 to 12 biscuits. Serve warm.
Tear lettuce and spinach into bite size chunks and place in a large serving bowl. Add onion rings, thawed peas, chopped eggs, bacon and water chestnuts. Sprinkle mixture with sugar, salt and pepper. Toss thoroughly.
Drain juice from pineapple and oranges and add water to make 3 cups liquid. Stir into puddings and cook 3 to 5 minutes until clear and thickened. Add pineapple chunks, oranges and bananas while still hot. Stir in cherries (well drained). Chill overnight (the bananas stay white and firm). Very festive if served in glass or crystal bowl. Serve for Christmas brunch with Sausage and Egg Bake.
Wash and pick over blueberries. Line 9-inch pie pan, using half the pastry. Roll out remaining pastry for the top crust.
Mix all ingredients together and place in a 9-inch pie crust. Bake at 450° for 30 minutes.
Cream shortening, sugar and vanilla thoroughly. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and soda together. Add to creamed mixture. Spread half of batter in a 10-inch tube pan that has been greased and lined on the bottom with wax paper. Cream butter, brown sugar and cinnamon together. Add nuts and mix well. Sprinkle one-half of this mixture evenly over batter in pan. Cover with remaining batter. Sprinkle on remaining sugar mixture. Bake at 350° for about 50 minutes or until done.
Place all ingredients in crock-pot. Cover and cook on low 8 to 10 hours.
Brown sausage and drain. Cook onion and bacon; crumble. Stir in garlic, chicken broth, water and potatoes. Bring to boil; reduce heat to medium and simmer 25 minutes until potatoes are tender. Stir in kale, whipping cream and sausage. Cook 5 minutes. Makes 6 servings.
Melt margarine. Stir in flour. Stir until smooth. Grease 2-quart casserole. Blend sauce and remaining ingredients. Pour into casserole. Bake uncovered at 350° for 1 hour. Serves 8 to 12.
Thin cutlets and pound; salt and pepper. In one bowl, mix sour cream and chives. In another bowl put stuffing mix. Spray a casserole dish with nonstick spray. Dip cutlet into sour cream mixture to coat it good on both sides. Then dip in stuffing mix on both sides. Roll it up and line it up in the casserole pan. Melt butter and drizzle across top of roll-ups. Bake at 350° for 45 minutes, covered, then 15 minutes, uncovered.
Put lettuce, peas and cheese in 9 x 13-inch pan. One layer at a time, in order given, spread Miracle Whip on top. Then put a layer of onion and sprinkle with 2 teaspoons of sugar. Crumble bacon or bits on top just before serving. Serves 8.
Melt Country Morning Blend. Add all other ingredients; stir. Pour ingredients into a large flat container. Set chicken wings into container. Marinate overnight. Arrange wings on a flat baking dish. Bake at 350° until golden brown.
Mix sugar, Crisco, eggs and vanilla flavoring with mixer until batter is fluffy. Mix in flour until a dough is formed. Teaspoon onto a greased cookie sheet pan. Bake at 350° for 10 to 12 minutes, or until brown.
In water from chicken cook spaghetti, add water if necessary. Melt oleo. Saute onion and bell pepper in oleo. To onion and pepper mixture, add mushrooms, pimento and Ro-Tel. Add Velveeta cheese. Mix ingredients and add to chicken and spaghetti.
Dissolve jello in 3 1/2 cups boiling water. Add the crushed pineapple (do not drain). Let stand until just warm, then add marshmallows. Let stand until firm. Add 3 tablespoons salad dressing to a 12 ounce Cool Whip. Stir and spread on top of jello and marshmallows, then cover top with shredded Cheddar cheese.
Simmer vegetables and carrots together for a few minutes. Drain. Add soup, diluted with milk. Mix together and place in baking dish. Top with bread crumbs. Bake at 325° to 375° for 30 to 35 minutes.
Coat three 9-inch round cake pans with cooking spray; sprinkle 2 teaspoons flour in pans and shake to coat. Set aside. Combine remaining 3 cups flour, soda, salt, sugar and cinnamon in a large bowl. Combine eggs, applesauce and oil and add to flour mixture, stirring just until dry ingredients are moistened. (Do Not Beat). Stir in banana, vanilla and pineapple. Pour batter into prepared pans. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks. Spread Light Cream Cheese Frosting on top and sides of cake. Store in refrigerator.
Melt butter in saucepan. Add sugar, vanilla, cocoa and milk. Let cook until smooth, approximately 5 minutes. Pour into greased pan or Pyrex dish. Let set until firm.
Mix all ingredients. Cook 30 minutes in a big pot. Serve hot. Enjoy all you want. There's no fat!
Gently combine all ingredients except lettuce. Chill until serving time. Serve in lettuce cups.
Combine ingredients; serve over ice. Garnish as desired. Refrigerate leftovers.
Peel and cube eggplant. Cook in salted water until tender. Drain. In casserole, crumble cornbread. Add eggplant, tomatoes, onion, green peppers, salt, pepper and cheese. Mix well. Cover with enough milk to cover the top of the casserole. Bake until set (about 30 to 45 minutes). Top with more cheese and return to oven to melt.
Melt chocolate over hot, not boiling, water. Let cool. Preheat oven to 350°. Grease and flour 10-inch tube pan. Sift flour with baking powder, soda and salt.
Mix the ingredients. Shape into 1-inch balls. Bake for 12 minutes at 350°. Add to sauce.
Boil chicken, drain and let cool. Grind chicken, eggs, and pecans. Mix together with celery, relish, salt, pepper and mayo. Chill 4 hours before serving. Good with town house crackers.
Cook potatoes 15 minutes; drain and set aside. Saute onions and peppers in butter until soft. Stir in ham, chiles, pepper and cayenne; cook 1 minute longer.
Sift dry ingredients in large bowl. Add pumpkin, oil, water and eggs. Mix well. Add vanilla. Bake 1 hour or a little longer at 350°. Sprinkle powdered sugar on top.
In a large bowl, toss lettuce, artichoke hearts, pimentos and onion or layer these four ingredients. Cover with cheese. Just before serving, mix vinegar and oil, pour over salad and toss.
Melt butter over low heat. Then add peanut butter and stir well until melted. Add crumbs and powdered sugar and the rest of the ingredients. Form into small balls right away. Set aside.
Peel and core cucumbers (sliced 1/2-inch thick). Scrape out seeds (look like rings). Mix solution of pickling lime and 5 quarts water (plus enough to cover cucumbers). Let stand 24 hours (time is not critical, can stand longer). Stir occasionally with wooden spoon. Be sure to use porcelain or glass container to set brine. Drain well. Rinse and cover with vinegar, red food coloring, powdered alum and enough water to cover cucumbers. Let stand 2 hours or a little longer. Drain and discard solution.
Mix and roll into small balls. Chill. Melt chocolate pieces and paraffin over low heat. Dip balls in chocolate and place on wax paper.	A toothpick works well for dipping.
Prepare pumpkin pie mix per label. Spread in greased 9 x 13-inch pan. Sprinkle dry cake mix over pumpkin. Melt butter and drizzle over cake mix (all will not be covered). Sprinkle pecans over top. Bake at 350° for 50 minutes. Serve with Cool Whip on top, if desired.
Preheat oven to 350°. Put the butter, molasses and sugar in a bowl. Pour in the boiling water and stir. Sift together the dry ingredients. When the mixture in the bowl is cool, add the dry ingredients, along with the eggs. Stir until smooth. Pour the batter into a greased 8 x 8-inch baking pan and bake for about 1 hour. Serves 6 to 8.
Combine and pour into a 9 x 13-inch pan. Cover with sliced Velveeta cheese. Top with bacon. Cover for half of the cooking time. Bake at 350° for 1 1/2 hours.
Bake cake as directed on package in 9 x 13-inch pan. Cool 10 minutes and poke holes in cake with large fork. Pour can of sweetened condensed milk over cake and spread until milk is soaked in. Cool completely. Spread Cool Whip over cake. Sprinkle on baking bits. Refrigerate.
Grease a 9 x 13-inch baking dish. In medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil. Stirring constantly, boil for 7 minutes. Remove from heat; stir in marshmallow cream until well incorporated and melted. Stir in peanut butter and vanilla until smooth. Spread in prepared pan. Let cool before cutting into squares.
Mix and pour into two pie pans. Bake at 350° until brown and firm in the center. Makes own crust.
Dump pineapple into 9 x 13 x 2-inch ungreased pan (don't drain). Spread cherry pie filling over pineapple, then spread cake mix over pie filling. Sprinkle chopped nuts over cake mix. Add butter in thin pats or melt and pour over. Bake for 1 hour at 350°. Serves 12 to 16 people.
Melt butter in 8 x 8-inch pan. Put graham cracker crumbs over that. Put chocolate chips over that. Put coconut flakes over that. Put chopped nuts over that. Put Eagle Brand milk over that. Bake 40 minutes at 350°.
Coat a saucepan with vegetable spray; place over medium heat until hot. Add onion and green pepper. Saute until tender. Sprinkle flour and dry mustard over vegetables, tossing gently to coat. Gradually stir in skim milk. Bring to a boil and cook 1 minute or until thickened and bubbly, stirring constantly. Remove from heat. Stir in lemon juice and next 3 ingredients; cool slightly. Gently stir in crabmeat and mayonnaise. Spoon 3/4 cup into each of 4 serving dishes; top each with 1 1/2 teaspoons crumbs. Place dishes on a baking sheet. Bake at 350° for 20 minutes or until thoroughly heated. Garnish with lemon, if desired.
Blend all ingredients. Makes 10 (4 ounce) servings. Low cholesterol (4 grams) and 92 calories.
Cook carrots and let cool. In large bowl, place cooked carrots, sliced onion, sliced bell pepper. Toss to mix. Mix remaining ingredients and pour over carrots. Marinate in refrigerator at least overnight.
Add to hamburger, onion and bacon, the pizza sauce. Spread on bun. Add grated American cheese. Bake until cheese melts.
Combine eggs, milk, sugar and cinnamon; mix well. Dip bread and brown both sides.
Butter baking dish. Arrange Potato in mounds. Make a dent in the center. Put and Egg in each dent. Sprinkle with Parsley. Bake until Eggs are done at 400.
Mix all together well. Pour into a greased 9 x 13-inch pan. Bake at 325° for 55 minutes. (Cake will sink in the middle.)
In medium bowl combine all ingredients except bananas. Stir until flour is moistened. Add nuts and bananas and stir thoroughly. Grease loaf pan and bake 1 1/4 to 1 1/2 hours at 350° until toothpick or knife inserted in center comes out clean. Cool in pan on rack. Keeps very well in refrigerator or freezer. Best eaten at room temperature with cream cheese or plain.
Pour tomato sauce onto buns, toast or biscuits. Top with vegetable pieces (onion, broccoli, carrots, green peppers, zucchini) and grated cheese. Heat to 400° for 8 to 10 minutes.
Let cheese stand at room temperature to soften. Combine cheese with lemon juice, garlic powder and pepper. Beat until light and fluffy. Fold in nuts. Shape into a roll about 2-inches in diameter. Roll in mixture of chili powder and paprika. These may be frozen. Serve at room temperature with assorted crackers.
Combine cake mix and dry jello. Add oil, eggs and milk. Mix well. Stir in strawberries, coconut and nuts. Bake in greased and floured 13 x 9-inch pan or 3 layers at 350°. Test for doneness.
Heat soup and cream cheese. Dissolve the gelatin in the 1/2 cup cold water. Add gelatin and other ingredients. Grease mold with a little mayonnaise. Refrigerate until mold is set overnight. Will keep in refrigerator for a week. Serve with crackers.
Chop onions and saute for 1 hour. Brown bacon until crisp; crumble. Shred cheese and set aside. Cube potatoes, boil and drain. Add chicken broth to potatoes. Add milk and onions. Heat to boiling. Thicken with cornstarch. Add bacon and cheese. Enjoy!
Melt butter or margarine in 9 x 13-inch baking dish. Remove seeds from chilies. Layer on top of margarine (or you can use chopped chilies). Grate cheese and layer over chilies. Beat eggs; mix in well milk, Bisquick mix, salt and sugar. Pour over cheese. Bake in 350° oven for 40 minutes or until brown on top.
Cream together sugar and butter. Add the milk, flour, baking powder and salt. Mix and spread in baking pan. Spread cherries (seeded) on top of the batter. Sprinkle sugar over cherries. Add the water over all. Bake for 45 minutes in medium oven.
Preheat oven to 350°. Beat egg yolks. Stir in milk, ReaLime and a few drops of coloring. Pour into pie shell.
Brown chicken breasts in the oil. Remove and cut into small bite sized pieces. Saute mushrooms, pepper and onions until tender-crisp. Add creamed soups and blend. Add chicken and blend well. Just before serving, stir in sour cream. Serve over hot, cooked noodles.
Preheat oven to 450°. Mix all ingredients except cheese. Put 1/2 mixture into a warm greased black skillet. *Sprinkle with 1/2 grated cheese. Pour rest of mixture over cheese. Top with remaining cheese. Bake 25 to 30 minutes.
Cut stems out of mushrooms, leaving a niche for stuffing. Saute mushroom caps in 2 tablespoons butter; set aside. Saute green onions, garlic and chopped stems of mushrooms in 2 tablespoons butter. Add oysters and cook until oysters curl. Add breadcrumb-Parmesan cheese mixture, then bind with the beaten egg. Stuff mushroom caps. Place piece of Cheddar cheese on top of each mushroom and put under broiler for browning. Serves 6 (3 each).
Stir flour, baking soda and cinnamon together. Add pumpkin, sugar and eggs. Mix well. Line a jelly roll pan with foil, shiny side down and the dull side facing up. Pour batter onto pan. Bake at 375° for 15 minutes. Sprinkle a tea towel and the baked cake with confectioners sugar. Turn the cake onto the towel. Remove the pan and gently lift the foil from the cake bottom. Roll up the cake in the towel as for a jelly roll and cool for 2 hours.
Saute celery and onion in margarine in a large pot until tender. Add water, potatoes, carrots, bouillon cubes, salt, thyme and rosemary. Cover and simmer about 20 minutes or until vegetables are tender. Remove from heat and mash vegetables with potato masher. (If you prefer, leave vegetables in chunks.) Add milk and cheese. Cook, stirring constantly, until cheese is melted. Yields 6 to 8 servings.
Cream the shortening, sugar, salt and spices until light and fluffy. Add well beaten eggs and blend thoroughly. Add syrup alternately with meal and flour, beating well after each addition. Dissolve soda in boiling water and add to mixture; mix well. Bake in well-greased loaf pan in moderate oven.
Crumble sausage and mix with cheese. Add biscuit mix, 1 cup at a time. Form into 1-inch balls and place on ungreased cookie sheets. May be frozen at this time. Bake in preheated 350° to 375° oven about 13 to 15 minutes or until light brown. If frozen, cooking may take a few extra minutes. Serve warm. Makes about 7 dozen.
Stiffen with flour and roll into small balls with hands and bake at 325° for 10 minutes.
Arrange party bread on a tray; spread each slice with 1 teaspoon mayonnaise and/or mustard. Top with a small lettuce leaf. Top with tuna, egg slices, shrimp, cucumber or steamed vegetables. Garnish as desired.
Arrange chiles on large baking sheet and bake in a 300° oven until chiles smell toasted	(about 4 minutes). Let cool; discard stems and seeds.
Cut cone-shaped wedge out of cauliflower core. Place cauliflower and water in microproof casserole. Cook covered on High (maximum power) 9 minutes. Turn over halfway; drain. Mix mayonnaise, onion, mustard and salt. Spoon sauce over top of cauliflower. Lay cheese slices on top. Cook, uncovered, on 70 (Roast) 1 minute or until cheese melts. Let stand 2 minutes before serving. (Cooking time is 10 minutes.)
Brown meat. Add diced onion and green pepper. Drain. Add taco seasoning and taco salsa; simmer. Brown pie crust for a few minutes. Pour mixture into pie crust. Add both cheeses (sprinkle on top). Put back in oven and bake 10 to 12 minutes, until cheese melts, at 350°.
Place a strainer over a deep bowl. Spoon applesauce into strainer and set aside to drain 15 minutes. (Will have about 1/3 cup drained applesauce.) Discard liquid.
Brown ground meat with chopped onion until done. Add tomato sauce and mix well. Pour in casserole dish. Place cheese slices over ground meat mixture, then arrange biscuits on top of cheese. Bake at 350° until biscuits are done.
Brown onion in olive oil. Dilute 1/2 can of tomato paste in two cups of water; add to browned onion. Dissolve one beef bouillon cube in 1/4 cup of warm water. Mix with onion and tomato paste. In another pan, brown fresh cauliflower in a little olive oil. Add to liquid mixture and simmer until it gets thick, approximately 30 to 45 minutes. Add salt and pepper to taste.
Mix all ingredients and place in buttered 9 x 13 inch pan. Top with bread crumbs and butter. Bake uncovered at 350° for 1 hour.
Mix cream cheese and milk together, then add melted chocolate chips. Slowly add powdered sugar and nuts. Spread in a 9 x 9-inch buttered pan; cool.
Slice apples. Do not peel. Put in hot skillet with small amount of grease. Cook until tender. Add sugar and cook until brown. Then add water. Cook until sugar and water makes a syrup. Serve with hot biscuits.
Put fruit in bottom of 8 x 8-inch pan. Do not grease pan. Mix ingredients and pour over fruit. Mix 1 cup sugar and 1 tablespoon cornstarch. Pour on top. Pour 2/3 cup of boiling water over all. Do not mix. Bake at 375° for 45 minutes.
Microwave potatoes until cooked thoroughly. Cut into chunks (with peel) into large casserole dish. Add other ingredients (butter will melt from heat of the potatoes) and mash/mix together (consistency of mashed potatoes). Top with more cheese and microwave 5 minutes.