HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up chicken into bite-size pieces and brown with stick of butter, olive oil, parsley and garlic. Remove chicken. Add 1 cup sour cream to frypan and stir. Put cooked ziti and cooked broccoli into casserole dish. Add chicken. Pour frypan mixture over this. Add 2 bags Parmesan cheese. Mix all ingredients well. Bake 20 minutes at 350° or until cheese is melted throughout.
Melt chocolate and butter over very low heat until just melted. Remove from heat. Stir in sugar. Add eggs and vanilla; mix until well blended. Stir together flour, baking powder and salt. Stir into chocolate mixture. Stir in nuts. Spread in greased 13 x 9-inch pan. Bake at 325° for 35 to 40 minutes. Do not overbake. Cool and cut in squares. Makes 24.
Drain peaches and cut in thirds; do not use juice. Add strawberries that have been cut in slices. Add banana slices. Pour in pineapple and juice. Sprinkle Tang mix over fruit mixture. Add dry pudding mix to fruit and mix well. Make early in the morning to serve that night. Chill all day. Each 1/2 cup serving is 12 calories.
Cook and stir hamburger meat in skillet until light brown. Stir in taco seasoning and 1/2 cup water. Heat to boiling, reduce heat. Simmer uncovered stirring occasionally until thickened, about 10 minutes. Spoon 1/4 cup hamburger mixture into each shell. Top with tomatoes, lettuce and shredded cheese.
Layer in baking dish in order listed. Bake 1 hour at 325° or until heated well.
Sift flour together with baking powder and salt. Melt chocolate and butter over very low heat. Beat eggs with sugar until light. Stir in chocolate mixture and Kahlua. Add flour mixture and mix well. Stir in walnuts. Turn into greased 9-inch square pan lined on bottom with foil. Bake for about 30 to 35 minutes at 350° or until top springs back when touched. Cool in pan; cut in squares.
Form meat into 1-inch balls and brown in skillet. Or put in metal or glass baking pan and bake at 375° until done (about 20 minutes), or microwave for 5 minutes on High. In large saucepan, melt jelly and add other ingredients. Drain fat from meatballs and add to sauce. Simmer for an hour or longer (tastes better the longer it cooks!) Serve in a crock-pot. This sauce is also terrific with miniature smoked sausages.
Melt butter in pan. Add onions and saute until lightly brown. Then add rest of ingredients. Boil slowly 15 minutes or until thick and glossy. Makes about 2 1/2 cups sauce.
Place 1 package of crescent rolls on bottom of a 13 x 9-inch greased pan. Fry hamburger until browned with onion soup mix. Drain off fat. Mix hamburger with egg and cheese. Spread on top of crescent rolls. Place the other package of crescent rolls on top. Bake at 370° for 15 minutes. Bake at 350° for another 15 minutes.
Combine all ingredients except bread crumbs and place in casserole. Sprinkle buttered bread crumbs on top. Bake in 350° oven for 30 minutes.
Preheat oven to 400°. Heat butter and water to boiling. Stir in flour all at once, over low heat. Beat until ball is formed. Beat in eggs, one at a time until smooth. Can be done by hand or with a mixer. Drop by large spoonfuls onto very lightly greased cookie sheet to form a circle. (I grease just a ring about 9-inch diameter.) Bake at 400° for 50-55 minutes (be sure it is well browned or it may flatten while cooling). Cool away from drafts. Slice off top and remove some of the thicker strings with a fork.
Beat butter and sugar in large bowl with electric mixer until light and fluffy; blend in vanilla extract. Add egg; beat for one minute. Stir in flour gradually. Cover; refrigerate for 2 hours. Roll out on board, floured, to 1/4-inch thickness; cut out in desired shapes. Place on ungreased cookie sheet. Bake in 325° oven for 12 to 15 minutes. Cool on wire racks. Decorate with frosting.
Brown hamburger with onion and garlic. Drain well. Add pizza sauce and soup. Mix well and simmer for 10 to 15 minutes. Add noodles and mix thoroughly. Place in a 9 x 13-inch pan and top with cheese. Bake at 350° until cheese melts.
Saute stems and onion in butter. Add milk; stir until thick (10 minutes). Stuff and bake at 325° for 5 to 10 minutes.
Grind together bologna and cheese and set aside. Brown hamburger and onion; let cool. Stir in bologna mixture, spaghetti sauce, parsley flakes, salt and oregano. Split buns. Place about 2 tablespoons of mixture on each bun half. Bake 10 minutes at 450° or until cheese is melted.
Stir together corn, flour, sugar, salt, pepper and milk in bowl. Fold in beaten egg yolks, then put in egg whites. Pour into buttered dish, then top with butter. Bake, uncovered for 45 to 50 minutes at 350°.
In a Ziploc type bag, put flour and desired salt and pepper. You will want enough to shake all your stew meat. Shake 4-5 pieces at a time and brown in skillet with hot oil. In your stew pot (or Dutch oven) mix the onion and tomatoes, add the browned meat and bay leaves. Simmer on low for at least one hour stirring occasionally. If it sticks to the bottom, the heat is too high. Chop potatoes and carrots to desired sizes and add to mixture. Cut the corn on the cob pieces in half (making 1/4 size cobs) and add to mixture. Simmer until potatoes and carrots are done.
In large bowl, separate tuna chunks. Add carrots, celery, onions and mayo. Toss well; cover and chill for 3 hours. Just before serving, fold in potato sticks or serve over bed of lettuce over potato sticks and garnish around the edge with tomato or avocado wedges. Serves 4 to 6.
Thaw dough until just soft. Cut lengthwise into 2 strips. Roll each piece to about 18-inches. Pinch 2 ends together and twist 2 ropes together. Form into a wreath. Pinch ends together. Place on cookie sheet, cover and let rise. Brush with egg yolk and water. Cover with bird seed and press seed into wreath. Bake at 350° until brown. Hang outside in tree.
Cook shortening and flour on low heat in skillet, stirring constantly, until dark brown. Add salt, pepper and red pepper during browning. Add remaining ingredients and water. Cook slowly for 2 hours.
Mix all together. Pour into greased 9 X 13 baking dish. Bake for 45 minutes at 350 degrees. Take out of oven and sprinkle 1/4 to 1/2 c. grated cheese on top and let melt. Can be prepared at night to cook the following morning.
Boil for 2 minutes at full boil. Remove from heat and add 1/2 teaspoon baking soda and stir. Pour over the popcorn. Spread on cookie sheet and bake at 250° for 40 minutes.
Combine eggs, syrup, sugar, flour, salt and vanilla. Beat until well blended. Add pecans. Pour into unbaked pie shell. Top with pecan halves. Bake at 350° at least 45 minutes or middle of pie is firm.
Preheat oven to 350°. Brown ground beef and sausage with chopped onion in a large skillet. Salt and pepper to taste. Drain off excess grease.
Preheat oven to 425 degrees. Toast 1/2 c. coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add condensed milk, water, vanilla, salt and nutmeg, mix well. Stir in remaining 1/2 c. coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes longer or until knife inserted near center comes out clean. Cool, chill if desired. Refrigerate leftovers.
Mix ingredients together. Bake for 25 minutes at 350° in a greased pan.
Fry potatoes in oil and butter. Let get 1/2 way done and put in onions and green peppers. Let get all the way done; add sugar and brown.
Beat eggs lightly. Add combined sugar and cornstarch; mix. Add milk, corn and melted margarine; mix. Bake in preheated 350° oven for minutes to 1 hour. Serves 6 to 8.
Melt half of the butter and add to Stove Top dressing. Use the other butter with the rest of mixture. Mix and cook at 325° for 1 hour. May add grated cheese, if you wish.
Preheat oven to 400°. Prepare stuffing but do not let stand. Spoon stuffing across center of 2-quart shallow baking dish. Arrange chicken around stuffing. Combine soup, milk and parsley. Pour over chicken. Cover with foil and bake 15 minutes. Uncover and bake 10 minutes or until chicken is no longer pink. Stir sauce before serving.
Combine cereal and coconut in bowl. Combine other ingredients in saucepot and bring to a boil while stirring. Remove from heat. Stir in cereal mixture. Let cool, shape into bird's nests. Fill with "jelly bean eggs".
Beat cream cheese until smooth. Add 1/2 cup sugar and 2 eggs. Add 2/3 cup juice. Pour over hot crust. Bake until center is set, 20 minutes. Cool completely.
Roll biscuit dough real thin. Put sausage on it and roll it up. Cut slices and place on cookie sheet. Cut margarine in small slices and put on top of sausage rolls. Bake until lightly brown.
Layer sausage, mushrooms, cheese and onions in a greased and floured 9 x 13-inch pan. Combine the remaining ingredients and pour over the sausage mixture. Bake at 350° for 30 minutes.
Slice and boil squash in salted water for 10 minutes. While that is boiling, mix all other ingredients. Drain water. Pour mixture over squash in 9 x 11-inch baking dish. Bake at 350° for 20 to 25 minutes.
Combine first 6 ingredients and pour into a greased baking dish, measuring 8 x 12-inches. Top with remaining ingredients after they have been blended together. Bake at 300° for 20 minutes or until done.
Beat eggs in a shallow dish or pan. Add salt, sugar, nutmeg and milk. Dip bread into egg mixture. Coat on both sides. Fry on greased griddle until toast is brown on both sides.
Drain juice from pineapple; add water to make 1 cup. Cook the juice and water mixture, cornstarch, brown sugar and vinegar until thick. Add the pineapple chunks and bell pepper. Make meat loaf with remaining ingredients; bake to brown, then cover with sauce. Serve hot.
Rinse vegetables and separate into small pieces. Steam until desired tenderness. Sprinkle with small amount of lemon juice. Toss with dressing to taste. Serve immediately or chilled.
Combine refried beans, drained pinto beans, taco seasoning mix, pepper sauce and water in medium skillet. Simmer 10 minutes, stirring often. Cool slightly. Spread bean mixture onto large platter. Spoon sour cream evenly over beans and sprinkle with cheese. Garnish with tomato and avocado. Chill 1 hour. Yield: 8 to 10 servings.
Brown in skillet the ground beef, green pepper, onion and hot sausage (skin removed). Drain and add sauce. Cook rigatoni. Drain. Add sauce to rigatoni and mix well.
Combine flour, cornmeal, salt and pepper, then pour 9 ounces of water	over birds. Cook until tender in a covered skillet. Add 6 cups of water to the brown rice and cook.
In large bowl stir together with fork flour, sugar, and salt. Cut in shortening with fork until crumbly. In small bowl, beat together water, vinegar, and egg. Add to flour mixture and stir until all ingredients are moistened. Divide dough in 5 portions and with hands shape each in flat round patty ready for rolling, wrap each patty in waxed paper and chill at least 1/2 hour. When you are ready to use the pie crust. Lightly flour both sides of the patty and roll out on floured board. Roll from center to 1/8 inch thickness and 2 inches larger than inverted pie pan. Fold in halves or quarters to transfer to pie pan, unfold and fit in loosely. Press with fingers to remove air pockets. Fill, flute edge and bake as directed in individual recipe. Bake on lower rack to prevent soggy bottom crust.
Put all listed ingredients into a small brown paper bag and shake. Taste flour mixture to see if it's the right flavor for your taste. You may want to add a little more seasoning. Wash pieces of chicken. Put one piece at a time into the bag, shaking off excess flour. Put into hot oil. Cover the skillet and turn heat down to medium. Don't turn the chicken over until it has browned well.
Mix last four ingredients (except 1/3 cup of Cool Whip for topping). Layer wafers, bananas and mixture. Top with remaining Cool Whip. Keep refrigerated.
Get a box from the grocery store. Put in eggs and milk. Put it in the oven and cook for 8 minutes. Then you eat them.
Saute onion in butter. Stir in flour. Gradually add chicken broth; simmer 10 minutes. Add pureed pumpkin. Blend at high speed until smooth. Add remaining ingredients. Simmer to blend flavors. Sprinkle with cinnamon before serving.
Reserve 4 strawberries for garnish and cut out hull or "cap" from remaining strawberries. Place strawberries, milk, yogurt and nuts in blender. Cover and blend on high speed (30 seconds). Pour mixture into 4 glasses. Garnish each glass with a strawberry. Sprinkle a little cinnamon in froth. Makes 4 servings.
Mix all ingredients. Pour in muffin pans. Bake for 20 minutes at 375°.
In a large crock-pot, combine the drained beans, chicken, onion, pepper, jalapeno peppers, garlic, cumin, salt and oregano. Stir in chicken broth. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.
Pour oil off salmon; remove bone. Crumble 2 slices bread and one egg. Mix with salmon until smooth. Sift meal and flour together. Press salmon mixture into patties, in meal mixture. Put oil in skillet; let get hot. Put salmon patties in; let brown, then turn until completely crispy brown. Lay on paper towel until drained. Serve.
Mix all ingredients together and roll into ball. Roll cheese ball in finely chopped nuts to coat. Refrigerate. Serve with crackers.
In medium bowl, stir together first 6 ingredients. Add cabbage; toss to coat well. Cover. Chill at least 2 hours.
Wrap chicken breasts securely in heavy foil. Bake in a 325° oven for 1 hour or until chicken is tender. Cool and reserve broth. Tear chicken into large bite size pieces. Set aside.
Spray bottom of 3-quart microwavable dish with Pam. Spread nuts and coconut in bottom of dish. Mix cake mix, eggs, water and oil. Pour over nuts and coconut. Heat cream cheese, butter and powdered sugar; pour over cake mixture. Bake in microwave on High for 15 minutes.
Mix all together. Drop onto greased cookie sheet. Bake at 380° for 10 minutes. Good, if frosted also.
In large kettle, place stew meat, then soups, potatoes and then rest of veggies. Cover tightly and bake for 5 hours at 350°.
Beat eggs, sugar, flour, Karo syrup, butter and vanilla. Pour this mixture over the pecans in the pie shell. Bake 30 minutes or until done at 350°.
Cream sugar and butter. Add other ingredients; shape into rolls and chill. Cut off rolls in size desired; place on cookie sheet and bake at 350°. Yield varies with size cut.
After potatoes are cool, grate them coarsely. Mix together margarine, soup, cottage cheese and onion. Put into flat casserole dish and top with crumbs. Bake at 350° for 50 to 60 minutes. Makes 8 to 10 servings.
Salt cabbage. Let sit 1 hour and rinse. Add celery and green pepper to cabbage. Boil remaining ingredients. Cool. Pour over cabbage and freeze.
Boil and let set for 1 hour water and tea bags. Add sugar while hot.	Pour in gallon container and fill with water and ice cubes. Enjoy!
Cook onions in boiling salted water until tender, about 30 to 40 minutes. Drain. Place cheese spread in double boiler. Gradually add cream and heat thoroughly. Pour over onions. Makes 4 servings.
Clean chicken breasts thoroughly, removing any fat. Pound breasts to 1/2-inch thickness with kitchen mallet; set aside. Mix eggs and water in shallow dish. Dip chicken in egg mixture and then dredge through the bread crumbs. Be sure to fully coat the chicken. Coat the bottom of a frying pan with olive oil and heat pan, being careful not to overheat. Place coated cutlets into pan and cook until thoroughly done (about 2 minutes on each side). Once thoroughly cooked, top with shredded Mozzarella cheese and cover with sauce. Place cover on pan and heat until cheese is melted and sauce is hot. Serve with your favorite pasta and garlic bread.
Beat eggs until thick. Add sugar gradually. Mix together flour and baking powder. Add flour mixture and 1/2 cup milk alternately, by hand. Add vanilla. Grease an 8 x 10-inch pan and bake at 350° for 30 minutes. Allow to cool completely before continuing!
Mix ingredients and bake in 3 layers at 325°. When done, turn out of pan and let cool.
Sift dry ingredients into 9-inch square baking pan. Add vanilla, vinegar and shortening. Pour water over mixture and mix thoroughly to make sure all ingredients are moistened. A cup of chopped apples and 1/2 cup chopped nuts may be added. Bake at 350° for 25 minutes.
Combine ingredients and spoon into 2-quart greased casserole. Add topping and bake at 350° for 25 minutes.
Cook ground beef in skillet; drain. Add taco seasoning and cook for a few minutes. In large bowl, mix remaining ingredients, add beef. Serve with tortilla chips, taco sauce and Ranch dressing.
Crush pretzels and add brown sugar and butter. Press into baking dish and bake 10 minutes at 350°.
Spread half of the quart of chocolate ice cream in each of the crusts; freeze. Spread half of the coffee ice cream on top of the chocolate layer; freeze. Soften the vanilla ice cream; whip cinnamon into it. Divide and spread on each pie. Freeze.
Remove casing from sausage. Crumble sausage in skillet. Brown sausage; drain. Add onion; cook until tender. Stir in 1/2 cup sauce and 1/3 cup Parmesan cheese. Cover each noodle with approximately 1/3 cup sausage mixture; roll up, starting at narrow end. Place seam side down in 12 x 8-inch baking dish. Spoon remaining sauce over noodles; top with Mozzarella cheese. Sprinkle with remaining Parmesan cheese; cover. Bake at 350° for 30 minutes or until hot or microwave on High for 10 minutes. Serves 8.
Cook macaroni, drain. Add remaining ingredients. Put in greased casserole. Bake at 350° for 35 to 40 minutes.
Dissolve yeast in 1/4 cup warm water. Add egg, cottage cheese, sour cream, sugar, spices and butter. Mix well. Add dry ingredients and knead until smooth. Place in a greased bowl. Cover and let rise until double in bulk. Punch down. Place in loaf pan and let rise until doubled. Bake at 400° (until loaf sounds hollow when tapped), approximately 25 minutes.
Cut eight Asparagus spears into 4 inch pieces; cut remaining spears into 2 inch pieces. Cook all of the asparagus in a small amount of water until tender; drain and set aside. Line the unpricked Pastry Shell with a double thickness of heavy-duty foil. Bake at 450 for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside. In a saucepan over medium heat, melt Butter; stir in Flour and Salt. Gradually add milk; cook and stir until thickened. Stir a small amount into eggs; return all to pan. Stir in Cheese and 1/2 inch Asparagus pieces. Pour into crust. Sprinkle with Bread Crumbs. Bake at 400 for 35 minutes or until a knife inserted near the center comes out clean. Arrange the 4 inch Asparagus pieces in a spoke pattern on top. Yield: 6 - 8 servings.
Cream shortening, sugar and egg together until light and fluffy. Add sour cream and preserves. Sift dry ingredients into first mixture thoroughly. Drop by tablespoons on greased cookie sheet. Bake at 400° for 15 minutes. Makes 4 dozen large cookies.
Preheat oven to 400°. Sift flour with sugar, cream of tartar, baking soda and salt; then sift again. Cut butter into flour until mixture resembles coarse crumbs; add citrus fruit, toss to distribute evenly, then add beaten eggs. Mix with fork until mixture forms a ball. Pat dough into rounds and place on greased cookie sheet, 2 inches apart; brush tops with milk. Bake 15 minutes. Makes 15 to 18 scones.
Pour boiling water on gelatin in bowl. Stir until dissolved. Tear cake into 1-inch pieces. Separate raspberries with fork. Save a few berries for garnish; add remainder to gelatin. Refrigerate gelatin until slightly thickened (not set), 15 minutes. Layer half of cake pieces, gelatin mixture and yogurt in a 1 1/2-quart bowl. Repeat. Garnish with reserved raspberries. Refrigerate until firm. Makes 8 servings.
Mix by hand Bisquick, milk and cheese. Form biscuits and bake at 400° for 8 to 10 minutes. Mix melted butter and garlic and brush over warm biscuits. Similar to Red Lobster's biscuits.
Cook chicken, remove from bone and cut into bite-size pieces. Saute onion in butter. Blend in chicken soup, milk, parsley, lemon juice and sherry. Heat slowly for 30 minutes. Fold in chicken. Serve with rice or noodles.
Spread cookie dough on greased pizza pan. Bake 12 minutes at 375°. Cool.
Spray baking sheet with nonstick coating. Mix flour, walnuts, paprika and onion powder. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Sprinkle 1 teaspoon water over mixture. Gently toss with a fork. Repeat until all are moistened.
Mix Cool Whip and dry pudding; add remaining ingredients. Don't drain pineapple. That's it.
Layer raw chicken (boneless and skinless) on bottom of pan, then the ham and cheeses. Spread undiluted Cheddar soup over. Bake at 350° for 30 minutes.
Grate potatoes. Rinse in cold water. Drain. In bowl, mix potatoes, onion, garlic, egg, flour, cornstarch, white pepper and 1 1/2 cups Blue cheese. Preheat skillet. Coat with butter or oil. Pour mix into pan. Pat down firmly to make one big pancake. Fry until golden brown on one side. Slice onto plate and invert onto another plate. Slide back into frypan. When browned, move onto serving plate. Sprinkle with remaining Blue cheese. Accompany with warm applesauce. Serve hot. Makes 4 to 6 servings.
Debone breasts; cut between bone and flesh. Pull bone away as you loosen. Do not remove skin. Cut meat horizontally in half. Cover with plastic wrap. Pound with skillet to even thickness. Refrigerate until ready to stuff. Prepare stuffing, saute green onion and sweet red pepper in 2 tablespoons of butter in medium skillet, over medium heat until tender. Add cumin, coriander, chili powder, salt and pepper; saute 1 minute. Add chilies; stir. Remove from heat. Stir in crumbs, cheese and eggs.
In a bowl combine margarine, cayenne pepper sauce, dressing mix, poultry seasoning, paprika, garlic powder, onion powder, red pepper flakes, oregano, honey, Tabasco and beer. Set aside.
Cream butter and sugar and add eggs. Stir in remaining ingredients. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Mix and pour into pie shells. Don't preheat oven. Bake 45 minutes at 350°. Serve warm with ice cream or top with Cool Whip.
Combine all ingredients and mix well. Pour in large greased pie pan. Sprinkle top with nutmeg. Bake at 350° until brown, about 30 to 40 minutes.
Combine oil, sugar and eggs. Mix well. Sift together flour and baking powder in a separate bowl. Add dry mixture to liquid. Add vanilla and nuts. Mix well. Place batter in 2 aluminum ice cube trays or bread pans. Bake at 350° for 20 to 25 minutes. After baking, cool, slice and place on a cookie sheet. Bake at 350° until brown (about 5 minutes on each side).
Layer sliced sweet potatoes, pineapple, marshmallows, pecans and cherries in baking dish. Cook together margarine, sugar, cornstarch, orange juice and pineapple juice until hot. Pour over potato mixture. Bake at 325° for 1 hour.
This is good poured over corn chips in a baking dish and sprinkled with cheese for a crowd. Bake until cheese melts.
In large bowl mix gelatins. Add boiling water and stir until completely dissolved. Pour into a 13 x 9-inch baking pan. Chill until firm. Cut into squares and serve.
Cook macaroni until done. Drain. Add cheese; stir until melted. Add soup and broccoli. Let it cook for 5 to 10 minutes until broccoli is done, then serve.
In center of plate, stack first 9 ingredients and then place sliced boiled egg around base of sandwich. This serves one and makes a pretty luncheon plate.
Place ribs in large pot. Add water to cover. Add salt. Bring to boil; cover and simmer 1/2 hour. Combine all remaining ingredients in separate pan. Simmer 10 to 15 minutes. Drain ribs and place in shallow baking dish. Brush generously with wine baste mixture. Bake at 350° for 15 to 20 minutes, brushing often. Turn ribs. Baste and bake 15 to 20 minutes or until tender.
Combine ingredients except buns. Fill buns; wrap in foil. Heat in a slow oven at 300° about 30 minutes.
Combine all dry ingredients. Add some of water, throw in whole almonds, add honey. Stir and add rest of water. Roll into logs; slice on bias 1/2-inch. Place on pan, cut side down, and bake 30 minutes at 350°. They will flatten out as they bake.