HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease or spray Pam on baking dish. Place chicken in pan. Combine sauce ingredients. Baste chicken. Cover; refrigerate overnight. Bake, covered, for 30 minutes at 350°. Uncover and baste. Bake an additional 30 minutes or until chicken is tender.
Blend meal and flour together. Add corn and 1/2 cup cheese, sour cream, eggs and oil. Mix well. Stir in peppers. Pour in greased pan. Sprinkle remaining 1/2 cup cheese on top. Bake in preheated oven at 350° for about 35 minutes.
Mix in a bowl. Preheat oven to 350°. Put in a greased skillet. Cook until toasty brown.
Mix batter ingredients (first 6 ingredients). Core, pare and slice apples into rings about 1/4-inch thick. Put oil in pan; dip apple rings in batter and fry. Sieve 10x sugar over top.
Mix, roll out and cut like other biscuits. Turn over in grease, let rise about 1/2 hour and bake in a 375° oven 20 to 25 minutes.
Peel and cut potatoes into oblong strips or slices. Cook until fork sticks in easily, but not done. Drain off water and arrange in layers in baking dish (large).
Mix together and bake 45 minutes in 350° oven or over charcoal for 1 hour.
Beat oleo and sugar until light and fluffy. Sift together flour and baking powder. Add to sugar and oleo. Add milk and vanilla. Beat egg whites until stiff. Fold in batter. Add chopped pecans and coconut. Bake in tube pan at 350° for 1 hour.
Brown sausage in large skillet; drain well. Add spaghetti sauce and water; blend well. Simmer 5 minutes. In medium bowl, combine Ricotta cheese, chives, oregano and egg; mix well. In bottom of ungreased 13 x 9-inch (3-quart) baking dish or lasagna pan, spread 1 1/2 cups of meat sauce; top with half of the noodles, half of the Ricotta cheese mixture and half of the Mozzarella cheese. Repeat with remaining noodles, Ricotta cheese mixture and Mozzarella cheese. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate overnight. Heat oven to 350°. Uncover baking dish. Bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover and let stand 15 minutes before serving. Makes 12 servings.
Brown chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Mix soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions. Spoon mixture into 9 x 13-inch pan. Arrange chops over potatoes. Top with remaining cheese, onions and onion rings. Bake, uncovered, in a 350° oven for 40 minutes.
Combine sugar and milk mix. Add water. Heat to boiling. Cook until thick (15 minutes or so).
Cover bottom of pan with slices of bread. Sprinkle with shredded cheese and fried sausage. Mix together eggs, milk, dry mustard and cream of mushroom soup. Pour over cheese and sausage and refrigerate overnight. Bake at 300° for 1 1/2 hours.
Crumble cornbread and light bread into broth. Add all other ingredients. If real thick, add more broth. Pour into baking pan and bake at 400° for awhile, then turn oven down to 350° to finish cooking.
Charbroil or bake the chicken breasts after washing. Dry by patting with paper towel. Salt and pepper. After seasoned chicken is done, then top with shredded Cheddar and Monterey Jack cheeses. Can melt cheeses over chicken in microwave oven. Top with shredded lettuce and diced chicken.
Mix first 4 ingredients. Combine eggs, salt and cinnamon. Fold in pineapple. Add to potato mixture. Pour into a greased 9x13 baking dish. Combine rest of ingredients and sprinkle over top. Bake 30 minutes at 350 degrees or until lightly brown and bubbly.
Mix all ingredients well and put in pie shell. Bake 45 minutes in a 325° oven.
Sift flour into bowl and work all other ingredients together. Roll out and cut. Bake at 350° for 8 minutes.
Cream the sugar and butter; add beaten eggs. Alternately add flour and bananas (previously mash bananas and mix in soda); add nuts. Bake in greased and floured pan at 275° to 300° for about 1 to 1 1/4 hours. Turn off oven and let set until done.
Dissolve Jell-O in boiling water. Add cold water. Blend in cottage cheese with wire whisk. Add fruit cocktail. Refrigerate until set.
Melt chocolate chips in double boiler. Add egg yolks and sugar; blend well (mixture will get very stiff). Remove from heat. Fold in egg whites. Cool.
Put 1 pound ground beef in an ungreased 8 x 8-inch pan. Salt and pepper to taste. Sprinkle with minced onions. Top with 1 can cream of mushroom soup. Arrange 1 package Tater Tots on top. Bake at 350° for 1 hour.
Sprinkle 1/2 cup uncooked rice in a greased casserole. Sear and season four pork chops. Place these on the rice and add remaining ingredients. Bake one hour at 400°.
Slice the slightly frozen bagels 1/4-inch thick. Lightly butter and sprinkle with oregano or garlic powder. Bake at 250° for 15 to 25 minutes or until crisp.
Mix all ingredients together with electric mixer until well blended. Chill for several hours. Melt one box of Baker's Semi-sweet chocolate and 1 brick of paraffin. Roll dough in small balls (with hands). Put on a toothpick and dip into melted chocolate/paraffin mixture. Put on waxed paper to dry. Store in refrigerator. GOOD!
Mix together to make crust or first layer. Press into an 8 1/2 x 11-inch pan and bake 20 minutes at 350°.
Boil noodles. Cut chicken into slices and brown. Drain noodles. Combine noodles, chicken, butter, cheese and half and half into pot and heat. Best when eaten hot.
Prepare Jell-O per instructions on package using 1/2 cup less water. Chill until slightly set. Open pineapple, removing all of can top. Rinse can and save. Drain pineapple well. Pour a small (2 tablespoons) Jell-O in can. Add a slice of pineapple, a little Jell-O, another slice, more Jell-O, etc., until can is full. Chill until firm. When ready to serve, run hot water over can to loosen Jell-O. Gently shake Jell-O onto plate, then cut between each slice of pineapple. Arrange on plate and serve.
Take the biscuits and flatten them, one at a time. Cut a small hole in the middle. Drop them into a shallow pan with oil about 1 1/2 to 2-inches in the bottom. Turn over when light brown. Take out and drop the sugar-cinnamon mixture on both sides and allow to cool on paper towel before serving.
Place in covered casserole and bake at 275° for 5 hours. Do not peek while cooking. Very good.
Bake cookie mix according to directions on box. Spread in pizza pan. Boil and cook until thick the water, sugar and cornstarch. Add dry strawberry jello and set aside.
Mix together in saucepan. Cook on low until thick. Cayenne pepper is optional.
Combine all ingredients except bacon. Put into 2-quart casserole dish. Place bacon on top. Bake uncovered about 40 minutes at 350°. Broil a few minutes to crisp bacon. Makes 4 to 6 servings.
Blend flour and sugar in saucepan. Add cocoa and blend. Add other ingredients. Cook over medium heat, stirring constantly until thickened. Remove from heat, add vanilla. Add 1/2 cup pecans, if desired. Top with meringue and brown in oven or top with Cool Whip.
Cut tortillas into small pieces and fry in oil. Fry over low heat for 1 minute. Do not let pieces get too crisp. Cut up onion and green pepper. Add to beaten eggs. Pour over tortilla pieces. Cook, stirring constantly, until eggs are set. Cover eggs with sliced cheese and mix well. Salt and pepper to taste.
Beat and mix all ingredients together, except chocolate chips. Roll into 1-inch balls. Place on waxed paper and chill a few hours. Melt chocolate chips and dip balls into it (halfway up only). Place on waxed paper and chill once again. Place individual balls in small cupcake liners. Yield: 50 to 60 balls.
Beat all ingredients together and add the 7-Up. Beat well and bake in a 13 x 9 x 2-inch pan for 40 minutes at 350°.
Brown ground beef, drain well and set aside. Combine corn meal, salt and soda; mix well. Add milk, corn, eggs and oil; stir until well blended. Pour 1/2 of batter into well-greased preheated skillet; sprinkle with cheese, onion, pepper and ground beef. Top with remaining batter. Bake at 350° for 50 to 55 minutes.
Sprinkle both sides of meat with salt and place in an ungreased baking dish or pan. Top each chop with an onion slice, 1 tablespoon brown sugar and 1 tablespoon ketchup. Cover and bake in a 350° oven for 30 minutes. Uncover and bake, spooning sauce onto chops occasionally, 30 to 35 minutes longer.
Mix all ingredients together. Refrigerate at least 2 hours. Put on rye bread, cooked pizza crust, crackers, vegetables, etc.
Combine all ingredients, except shrimp, in a 9 x 13-inch baking dish. Add shrimp; toss to coat. Refrigerate 1 hour. Preheat oven to 450°. Bake until shrimp are cooked through, stirring every 5 to 10 minutes. Takes 10 to 15 minutes. Done when shrimp are pink. Garnish with lemon wedges. Serve with rice. Serves 4.
Mix and bake at 350° for 35 to 45 minutes in Bundt pan. Pour rest of 11 1/2 ounce can of nectar in fork sticks around cake.
Brown meat in skillet with onion and bell pepper. Sprinkle lemon and pepper seasoning in meat. Drain meat. Pour into slow cooker. Add pork and beans, then add sauce rinsing bottle with a little water. Cook on high for 2 hours.
Cook carrots in saucepan of water until tender. Drain and keep warm. Combine butter, mustard, honey and ginger. Mix well. Pour sauce over carrots and mix to coat.
Mix first five ingredients and chill. Just before serving, toss with Fritos and Catalina. Mix well. Serve jalapenos on side.
Preheat oven to 375°. Cook cauliflower and broccoli according to pkg. directions. Drain. In a large saucepan combine, corn soup, cheese, mushrooms, onion and thyme. Cook and stir until bubbly. Stir in cauliflower and broccoli. Transfer mixture to a 2-quart casserole. Melt margarine, and combine with crumbs. Sprinkle on top of mixture. Bake for 12-15 minutes or till bubbly and crumbs are browned. Serves 10-12.
Combine first 3 ingredients in a 1-quart container. Add boiling water. Cover and steep 5 minutes.
Preheat oven to 350°. Cream butter and sugars together. Add oil and mix. Then add the remaining dry ingredients. Add vanilla last. Bake at 350° until brown, 8 to 10 minutes. Sprinkle with sugar before baking.
Place chocolate chips, Hershey bar and Marshmallow Creme in a large bowl. Boil together sugar, Pet milk and butter. Stir constantly over low fire. Bring to a boil and boil 12 minutes. Pour boiled ingredients over ingredients in bowl. Add nuts. Pour in buttered pan; refrigerate.
In a 2 1/2-quart dish add cooked rice. Add remaining ingredients and mix well. Dot with butter. Bake at 350° for 20 minutes until brown on top. Serves 4 to 6.
Preheat oven to 350°. Combine flour, nuts and oleo; mix well. Press into bottom of 11 3/4 x 7 1/2-inch baking dish. Bake for 15 minutes. Cool. Combine cream cheese and sugar, mixing until well blended. Fold in whipped topping and spread over crust. Chill 1 hour. Prepare chocolate pudding and spread over cream cheese mixture. Chill another hour. Prepare vanilla pudding and spread over chocolate; chill another hour. Garnish with whipped topping and nuts. Cut into squares.
Mix the first 5 ingredients; pour into baking dish. Top with potato chips. Bake at 400° until bubbly.
Melt 1 stick margarine in a 9 x 12-inch pan. Sprinkle 1 cup crushed graham crackers over melted margarine. Sprinkle coconut over this. Then add chocolate chips and butterscotch chips. Drizzle Eagle Brand milk over this. Top with nut meats. Bake for 30 minutes at 350°. When cool, cut into small squares.
Cream butter and sugar. Dissolve soda in buttermilk. Add remaining ingredients. Bake in moderate oven in loaf pans.
Mix pork and beef thoroughly. If available, put fresh garlic through a garlic press and mix along with other ingredients with meat. Roll into 1 1/2-inch balls and drop into Spaghetti Sauce. Increase heat under sauce and stir as needed. Enough for freezer.
Melt margarine and stir in flour. Cook until bubbly. Gradually add milk, stirring until smooth and thickened. Add cheese, pimento, salt and pepper. Stir until cheese melts. Pour over vegetables in potato broccoli bake. Cover and bake 10 minutes or until broccoli is tender.
Pare and slice apples into a greased baking dish. Combine cinnamon and sugar; mix into apples. In separate dish, place well beaten eggs, salt, shortening and mix thoroughly. Add flour, baking powder and water. Pour over apples. Bake in a 350° oven until well done, about 1/2 hour.
Mix together and form into ball. Roll in additional chopped pecans. Serve with assorted crackers.
Wash wild rice in 3 or 4 changes of cold water. In medium saucepan, add 1 teaspoon salt to boiling water; add wild rice gradually so water keeps boiling. Boil, covered, 30 to 45 minutes or until rice is tender. Meanwhile, saute onions in 1/4 cup butter for about 5 minutes over medium heat. Stir in consomme, 1 soup can water, white rice and 1/2 teaspoon salt. Cover skillet tightly. Bring to a boil, reduce heat and simmer for 20 minutes. Mix with wild rice. Fluff and serve.
Saute beef and onion. Drain off fat. Add remaining ingredients, except tortillas. Cut each tortilla into eight wedges. Layer 1/2 tortillas in bottom of 9 x 13-inch casserole. Add 1/2 meat sauce. Layer remaining tortillas, then remaining meat sauce. Bake at 350° until bubbly; top with cheese and continue baking until cheese melts.	Approximate cooking time: 30 to 45 minutes.
Boil sugar and vinegar together to make a thin syrup. Cool. Mix all of the ingredients together and refrigerate.
Mix in order given. Beat until light and smooth (about 4 to 5 minutes). Bake for 20 to 25 minutes at 350°.
Mix together with a wooden spoon. Melt 1 package caramels and 1/2 cup evaporated milk in a double boiler. Pour 1/2 of the batter into a greased 9 x 12-inch cake pan and bake 6 to 8 minutes at 350°. Cool.
Microwave potatoes in skins. Cool and peel. Shred coarsely. Melt cheese and 1/4 cup butter. Remove from heat and blend in sour cream, onion and salt. Fold into potatoes. Put in casserole and bake 45 minutes at 350°.
Melt margarine; stir in flour until smooth. Slowly add milk and soup to make thick, smooth paste. Add remaining ingredients with exception of crab and bread crumbs. Stir until cheese is melted. Add crab meat and leave in chunks. Pour into well-greased 1 1/2-quart casserole. Sprinkle bread crumbs over top. Bake at 400° for 10 to 15 minutes until top is brown. Serve over hot rice. Makes 6 servings.
Boil chicken until done. Mix soup and green chilies together. Cut tortillas in long, wide strips. Layer tortillas, chicken, soup and cheese. Set in refrigerator overnight. Bake for 45 minutes in 350° oven.
Put 1/2 of the pudding in shell. Add pineapple. Add sliced bananas. Add rest of the pudding. Add Cool Whip over the pie. Top with cherries and nuts.
Cinnamon graham crackers broken up and upside down on cookie sheet sprayed with Pam. In a 1-quart saucepan, melt margarine (Parkay works best) or butter with a tiny pinch of salt. Add sugar and pecans and bring to a boil. Boil on medium heat for 3 minutes; pour over crackers and bake at 350° for 10 minutes. Cool completely and break into bite-size pieces. Do not try to make on a rainy or damp day. They won't turn out crispy.
Beat eggs in large bowl, mix in sugar and sweetened condensed milk, and 1/2 of the whole milk, and instant pudding then vanilla. Mix well. Add rest of milk then freeze in Ice Cream Maker, add favorite fruits or flavorings before freezing.
Cream butter and sugar until smooth. Add 1 egg at a time and mix. Add milk, crumbled vanilla wafers, coconut and pecans. Mix thoroughly and pour into baking dish. Bake 1 1/2 hours at 275°.
Melt butter in heavy 2-quart saucepan. Add sugar, syrup and water. Cook, stirring often, to hard crack stage (300°). Quickly stir in coarsely chopped nuts. Spread in well-greased 13 x 9 x 2-inch pan. Cool. Turn out on waxed paper. Spread top with half the chocolate and sprinkle with half the finely chopped nuts. Cover with waxed paper. Invert and repeat chocolate and nuts. Chill to firm. Break.
Drain pineapple. Mix and refrigerate Jell-O, hot water, pineapple, bananas and small marshmallows. Let set.
In saucepan, mix broth, crushed basil, garlic powder and tomatoes. Heat to a boil. Stir in macaroni; cook over low heat 10 minutes or until macaroni is done, stirring often. Add vegetables and heat through. Serves 6.
Mix everything together in casserole dish. Bake for 20 minutes at 400°.
Combine ground beef, egg, Worcestershire, salt and pepper. Mix well with hands, gradually adding bread crumbs. Form into patties.
Make Jell-O according to instructions of package. When set, whip Jell-O. Add cottage cheese and pineapple. Whip cream and fold into mixture. Place in mold. Top with maraschino cherries.
Salt and pepper the meat. Cook in flour. Brown onions in oil. Add steak and brown. Pour off any excess oil. Add green pepper, tomatoes and boiling water. Reduce heat to low. Cover and cook for 1 1/2 to 2 hours, stirring occasionally. Add more water (or tomato juice) if needed. Recipe produces its own delicious, medium thick gravy.
Cream sugar and egg yolks well. Mix in flour, salt, baking powder, nuts and dates. Beat egg whites until stiff; fold into cake mixture. Bake in 8 x 11-inch pan at 350° for 30 minutes or until done. When nearly cold, cut into squares; sprinkle powdered sugar on top.
Stir quick over heat until sugar is dissolved. Stir and cook these ingredients slowly to a soft ball stage (238°). Remove the candy from the fire. Cool it. Beat it until it is creamy. Pour it onto an oiled platter. Cut into squares.
Invert one pie crust shell onto waxed paper. Let defrost until flat. Preheat oven and cookie sheet to 375°. In large skillet, brown sausage. Drain well on paper towels. In same skillet, melt butter. Blend in flour, celery seed, paprika, poultry seasoning, curry powder, salt and pepper. Stir in chicken broth and milk. Cook and stir until thick and bubbly. Cook 1 additional minute. Add chicken, sausage and peas. Pour into pie crust. Cover with flattened crust. Seal edge. Cut slits for steam to escape. Bake on preheated cookie sheet 45 to 50 minutes or until golden brown.
Heat olive oil in heavy skillet. Saute zucchini in batches, removing with a slotted spoon as each batch browns. When all of zucchini are browned, add onion to pan and cook in medium heat until onion is soft and transparent. Don't brown it! Add minced garlic and cook for about 1 to 2 more minutes. Add cream. Turn burner up to high and boil for about 1 minute or just until a little of the cream has boiled away. Add cheese and cooked bow ties. Pass extra grated cheese.
Mix all ingredients with mixer. Bake at 350° for 55 minutes in a 9 x 13-inch greased and floured pan. (I use a cream cheese frosting.)
Slice zucchini; add tomato and onion in frypan with water. When almost done, add corn. When done, turn off heat and put grated Jack cheese on top. Cover with lid. Let cheese melt.
Mix ingredients together well and pour into greased 9 x 13-inch pan or 3 greased 9-inch layer pans. Bake in preheated 350° oven 1 hour. For sheet cake 45 minutes for layers.
Mix. Place in unbaked pie shell. Sprinkle with a little nutmeg. Bake until brown in a medium oven.
Mix pudding according to directions on box. Add other ingredients. Layer with bananas and vanilla wafers. Makes a large pudding.
Bake the cake according to package directions in a 13 x 9-inch pan. Combine the undrained pineapple and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. When the cake is done, remove from the oven. Pierce it with a fork at 1 inch intervals. Pour on the pineapple mixture and spread evenly over the cake. Cool completely. Combine the pudding mix and milk in a medium bowl; blend until thick. Spread over the cooled cake. Beat the cream in a medium bowl until soft peaks form. Add the powdered sugar and vanilla and beat until stiff. Spread over the cake. Refrigerate for 24 hours. Before serving, sprinkle with coconut. Serves 16.
Cook spaghetti in boiling water (salted) for 10 minutes. Drain spaghetti and run cold water over it to cool. Place spaghetti in a large serving bowl. Add cucumber, tomatoes and onions. Add entire bottle of Salad Supreme and salad dressing. Toss until thoroughly mixed. Serve chilled. Serves many! Can be doubled.
Heat oven to 400°. Grease pie plate, 9 x 1 1/4-inch. Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in seasoning mix. Spread in pie plate. Sprinkle with chilies.
Cut the baked potatoes in half. Delicately scoop out the insides, leaving the skins whole. Mix the potatoes with cheese, egg, deviled ham and seasonings. Mix in the cream until fluffy. Scoop the mixture back into the skins and bake in a 350° oven for 12 to 17 minutes.
In small bowl stir together 1 tablespoon sugar and 1/4 cup warm (110° to 115°) water; sprinkle the yeast over the mixture and let it proof for 5 minutes or until foamy.
Mix all ingredients. Cook over medium heat until slightly thickened. In baking dish, layer vanilla wafers and bananas until full. Pour mixture over it.
In saucepan mix sugar and water; bring to a boil, then combine with cranberry and pineapple juice. Chill this mixture before adding ginger ale.
Mix ground beef, oatmeal, onion, green peppers, egg and 1/3 can tomato sauce and form loaf in Pyrex dish. Mix remaining tomato sauce, mustard, brown sugar and water. Pour over meat loaf. Cover and bake on 325° until done.
Combine peanut butter, Equal, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside. Heat vegetable oil in large skillet over medium-high heat. Add broccoli, red pepper, onion and garlic. Stir-fry 3 to 4 minutes or until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture. Serve warm or at room temperature. Makes 4 servings.
In large bowl, beat eggs. Stir in milk, crumbs, onion and salt. Add meat and mix well. Chill. With wet hands, shape meat mixture into 72 meatballs. Arrange 18 balls in 9-inch pie plate. Cook at medium or cook power (50%) for 5 or 8 minutes, turning meatballs and rearranging twice. Repeat until all are cooked. Place cooked meatballs on baking pan and place in freezer just until frozen. Using 24 meatballs per package, place in moisture-vaporproof containers or bags. Seal, label and freeze. Makes 3 freezer portions. Makes 24 meatballs each.
Preheat oven to 350°. Use a 2 1/2-quart casserole or 10 x 6 x 2-inch pan. Brown hamburger. Add flour and cook additional minute. Add tomato sauce, garlic salt and cinnamon. Layer in dish: corn, then hamburger mixture. Bake for 15 minutes. Meanwhile, drain cottage cheese and combine with the eggs and Mozzarella cheese. Spread over the cooked hamburger layer. Top with Parmesan cheese and slivered almonds. Bake 15 minutes more or until top is browned. Let set for 10 to 15 minutes before serving.
Add gelatin to water and dissolve. Melt cheese over very low heat. Add gelatin mixture and other ingredients (potato masher may be used). Pour into mold. Chill overnight. Sprinkle with paprika. Serve with favorite crackers.
Mix all ingredients. Put in a baking dish and bake at 325° for 25 minutes, until light brown and bubbling. Serve with Ritz type crackers.
Brown the ground beef until crumbly; drain fat. Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies; blend well. Bring to a boil, reduce heat and simmer 10 minutes, uncovered. Using a small bowl, combine Ricotta cheese and eggs. Spread bottom of a 13 x 9-inch baking dish with 1/2 of meat mixture. Top with 1/2 of tortillas; spread with 1/2 Ricotta cheese and egg mixture over tortillas. Top with Monterey Jack cheese. Repeat, ending with grated cheese. Bake, uncovered, for 20 to 30 minutes in a 350° oven. Before cutting into squares, let stand for 10 minutes longer. May be made early and refrigerated; add 10 to 15 minutes to baking time. This may also be frozen; defrost before baking. Serves 8.
Cream oil and sugar. Add eggs and pumpkin. Add vanilla. In a bowl, combine dry ingredients. Gradually add dry ingredients to pumpkin mixture, alternating with the water. Mix well. Stir in nuts and raisins.