HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle each chicken piece with dry minced onions, salt, pepper and slices of canned mushrooms. Roll each piece and wrap with a raw bacon slice. Mix the soup, sour cream and wine. Put the chicken in a 12 x 8-inch pan; pour the liquid over it. Bake for three hours at 285°. Serve over yellow rice.
Cream together margarine and sugar. Add eggs and with electric mixer, beat until light and fluffy. Combine dry ingredients and add to batter. Add vanilla and yogurt. Mix total batter at medium speed for three minutes. Pour into a well-greased 10-inch tube pan or Bundt pan. Bake at 325° for about 65 minutes.
Tear cake into small pieces and place in baking dish. Mix pudding (as stated on box) and pour over cake. Spread pie filling over pudding. Spread layer of whipped topping. Refrigerate, best if overnight.
Blend together the first 4 ingredients; form into balls. Melt chocolate chips and paraffin wax in double boiler. Dip candy balls into chocolate; cool on wax paper.
Mix all the ingredients together except the nuts. Grease and flour tube pan. Put nuts in bottom of pan, then pour batter over the nuts. Bake at 350° for 50 minutes.
Preheat oven to 325°. Prepare cake mix according to package directions using 2 (8-inch) round cake pans. Cool in pan on rack 15 minutes. Remove pan and cool at least 30 minutes. Cut cake layers horizontally in half, making 4 layers. Drain pie filling, reserving liquid. Add 2 tablespoons liqueur to reserved liquid and remaining 2 tablespoons liqueur to cherries. Reserve 1/2 cherries for top. Whip cream to soft peaks. Fold in sugar. Place 1 cup whipped cream in piping bag fitted with star tip. Place 1 cake layer on plate. Brush with 3 tablespoons reserved cherry liquid mixture. Top with 1 cup whipped cream. Poke 1/3 cherries into whipped cream. Repeat entire process with remaining layers; reserved liquid mixture, whipped cream and cherries. Garnish edge of cake with reserved whipped cream. Place reserved cherries in center of cake top. Spoon any remaining cherry liquid over cherries. Serve immediately. Quick and easy!
First Layer: Dissolve jello in hot water. Add ice cream; blend well. Put in refrigerator until completely set.
Brown hamburger and onion in pan. Fry bacon. Put the rest of ingredients in crock-pot. Add hamburger, onion and bacon. Let cook for at least an hour.
Cream butter and sugar. Add eggs and vanilla. Combine flour, cocoa and salt. Blend into butter and sugar mixture. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes (no more).
To the beaten egg, add the milk, grains from the corn, sugar, salt and pepper to taste and flour, enough to make a batter of the proper consistency, sifted with the soda and cream of tartar. Fry in deep fat.
Cook until a drop hardens in cold water. Then take form fire and beat until nearly cold. Pour on well buttered plate and when cold, cut in squares.
Score meat so it can absorb marinade. Mix everything, except meat, together in a large bowl. Add meat. Let stand at least 1 hour.
Preheat oven to 350°. In large bowl, beat together cream cheese, eggs, sugar and vanilla; set aside. Slice 1 roll cookie dough into 1/3 inch slices. Arrange slices on bottom of greased 9 x 13-inch glass dish; press together so there are no holes in dough. Spoon cream cheese mixture over dough. Slice second roll of cookie dough and place slices over filling. Bake 45 to 50 minutes or until golden and the center is slightly firm. Remove from oven; let cool, then refrigerate.
Dissolve gelatin completely in boiling water in medium bowl. Stir in cold water. Pour into 8-inch square pan. Refrigerate 3 hours or until firm. Cut into 1/2-inch cubes. Divide into 4 dessert dishes. Halve and split bananas just before serving. Put 2 pieces in each dish. Top with Cool Whip and sprinkle with nuts. Contains 90 calories, 2.5 g fat.
Preheat oven to 425°. Combine egg, sweetener, spices and pumpkin and blend well. Add milk and orange juice gradually; stir until well blended. Pour into unbaked pie shell. Bake 10 to 12 minutes then reduce heat to 325° and bake until a knife inserted near center comes out clean, about 3/4 hour.
Cut off stem and blossom ends of zucchini. Wash and slice zucchini lengthwise into thin slices. Saute beef until it loses its color; drain fat. Add onion, tomato, tomato sauce, 1/4 cup water, salt, pepper, oregano and basil. Simmer 10 to 12 minutes. Stir together Ricotta, cottage cheese and Mozzarella.
Mix and stir until it reaches 303° on candy thermometer. Remove from heat; add 1 teaspoon cinnamon oil and red food coloring. Pour on a long sheet of aluminum foil. Sprinkle with powdered sugar if desired. Cool. Break into pieces. You may have to use a hammer.
Wash spinach and drain water. Wash cashews. In a salad bowl, put spinach, chopped green onion and tofu cubes. Mix it.
Skin tomatoes and chop; chop green peppers, onions and hot peppers. (Use gloves when chopping hot peppers.) Cook down (save most of juice to be used in soups, etc.); drain, reserving enough liquid to fill jar. Put 1/2 teaspoon salt in each pint jar. Place jars in pressure cooker and when it reaches 15 pounds pressure, turn off. This may be made hotter or milder, as you desire.
Mix garlic with oil, then all other items. Sprinkle Parmesan cheese onto lettuce as you mix other ingredients. Toss and serve at once. (Dry lettuce or romaine with towel until dry.)
Put sugar, water and Karo in pan. Boil until it spins a fine thread, then add the peanuts and stir until the syrup turns amber color or about 10 minutes, then add soda and turn burner off. Stir very fast until soda mixes well. Pour on greased cookie sheet and let cool. Break into pieces.
Simmer chicken; drain, skin and cut into strips. Set aside. Cook onion and garlic in butter until tender. Add tomatoes, sauce and chilies, covered, for 20 minutes. Dip each tortilla in tomato mixture. Place chicken and 2 tablespoons cheese in each. Roll up. Seam side down, place in casserole dish with remaining tomato mixture. Add 1 cup sour cream. Pour this over enchiladas. Sprinkle with remaining cheese. Bake, covered, 40 minutes at 350°.
Boil water. Add tea and spices. Simmer for 5 minutes. Take off heat and steep for 15 minutes. Remove tea bags and spices. Add juices and sugar. Chill and serve.
Mix all ingredients together. Beat thoroughly. Bake 1 hour in 350° oven. Pour tomato sauce over top (optional).
Drain pineapple; reserve syrup. In saucepan, combine rice, water, syrup and salt. Bring to boil. Cover and simmer 5 minutes. Remove from heat. Cover and let stand 5 minutes. Add marshmallows, pineapples, banana and juice. Cool. Fold in whipped cream. Chill. Serves 8 to 10.
Mix together by hand (dough will be stiff). Spread in greased jelly roll pan. Bake at 350° for 25 minutes.
Cook carrots in boiling salted water until tender, then drain. Stir in the soup, cheese, onion and green pepper and place in casserole dish. Top with eggs. Bake at 350° for 30 minutes. Makes 4 servings.
Add hot water to cornmeal, small amount at a time, until it becomes a medium thin mixture. In heavy bottom skillet, place 3 tablespoons cooking oil and heat for a few seconds. With a large spoon drop the cornmeal mixture into frying pan in two or three places, being careful to keep the corn cakes apart from each other (like pancake). Fry until golden brown. Turn to fry other side. Serve with a pat of butter on each.
Place all ingredients on a clean counter and knead ingredients with your hands, just until dough sticks together. Then knead 10 more times. Place in jelly roll type pan. Prick surface with a fork. Bake at 350 for 30 minutes or until lightly brown.
Sprinkle jello over cottage cheese. Add drained pineapple and oranges. Last of all fold in Cool Whip. A very simple and easy salad.
Flour chicken lightly. Put oil and butter in frypan. Saute chicken. Place in platter. Saute mushrooms and garlic. Remove to platter. Add some flour to oil and butter in frypan. It will become thick, then add chicken broth and wine. Cook until desired thickness. Return chicken and mushrooms to sauce until hot. Add fresh parsley. Serve.
Mix flour, milk, sugar and baking powder well. Melt butter in a 9 x 9-inch pan. Pour mixture over butter. Add chopped apples in batter. Push down. Bake at 350° for 35 to 40 minutes or until tests done. Serve with whipped topping or ice cream. You can use blueberries or blackberries.
In a large kettle, cook noodles for 5 minutes in amount of boiling water specified on package, adding 1 tablespoon oil to water. Turn off heat and let stand, covered, for 20 minutes.
Drain pineapple and oranges. Combine pineapple, oranges, banana, grapes, marshmallows, coconut and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill. Serves 4 to 6.
Mix equal parts of creamy Italian dressing and Caesar salad dressing. Marinate chicken breast fillets in mixture overnight. Cook on grill.
Cook and debone chicken (save broth). Melt butter and add onion, pepper and celery. Saute until tender. Add cheese and melt. Stir in soup. Boil noodles in broth. Drain. Mix all together in large bowl and put in casserole dish. Add crushed crackers on top and cook 30 minutes at 350°.
Combine all ingredients; put in covered bowl and refrigerate (the longer it sits, the better).
Melt butter on cookie sheet with sides or a large pan. Cut raw potatoes into bite-sized pieces. Mix together flour and Parmesan cheese. Dip wet potatoes into flour mixture and place on pan with melted butter. Bake at 375° for 1 hour or until golden brown, turning occasionally for even browning.
Mix cream cheese, sugar and vanilla. Melt chocolate. Fold into cheese, sugar and nuts. Put in pan and chill. Cut into pieces.
Mix 2 cups waffle mix, 1 1/4 cups skim milk, 1/2 cup (equivalent to 2 eggs) Egg Beaters and 1/4 cup oil. Stir until just slightly lumpy. If batter is too thin, add more mix.
Fry bacon slices until they are crisp; remove from skillet. In the skillet, add the corn, green pepper, onion and garlic. Saute, then add tomatoes, catsup, A.1. sauce and sugar. Shake in chili powder, Worcestershire sauce and salt and pepper to taste. Simmer on top of stove or in oven as long as you like, then crumble bacon on top when ready to serve. May also be cooked in the microwave oven.
Cut chicken into strips 3 x 1 1/2-inches. Season with salt and pepper. Cover and refrigerate overnight. Line cookie sheet with foil and spray with Pam. Mix cornflake crumbs, onion powder and Mrs. Dash. Individually dredge chicken strips with the cornflake mix after coating each piece with Egg Beaters. Bake at 350° for 30 minutes covered. Continue baking uncovered for 10 minutes.
In large skillet, saute onion in margarine. Add soup and Cheez Whiz and stir over low heat until creamy. Mix rice and broccoli together and put in baking dish. Pour cheese/soup mixture over top. Bake at 350° for 30 to 35 minutes.
Heat oven to 375°. In large bowl, beat butter, Crisco, sugar and brown sugar until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, baking soda and salt; beat into butter mixture. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Place in a big bowl the chips, Hershey bar, marshmallow cream, butter, nuts and vanilla. Boil in a saucepan the sugar and evaporated milk. Boil 5 minutes. Pour over the mixture in bowl. Pour all fudge in a buttered 13 x 9 x 2-inch pan. Refrigerate.
Cream margarine. Add sugar gradually, then add eggs and vanilla. Sift together flour, soda, baking powder and salt. Add to other ingredients alternately with buttermilk. Mix well and then add nuts. Pour in greased and floured cake pan. Bake at 350° for 30 to 35 minutes or until done.
Butter a shallow casserole dish. Break chicken into bite-size pieces. Layer in casserole dish: chicken, celery, water chestnuts, soup mixture and mayonnaise, mixed together. Dot with a little butter and paprika. Bake for 45 minutes at 350°. Serves 8.
Flour chicken and brown in skillet. Drain fat. Put chicken into baking dish. Combine soup, evaporated milk, onion, soy sauce and flour to thicken. Simmer 5 to 10 minutes. Pour over chicken breasts. Bake at 350° for 1 1/2 to 2 hours. Serve with rice.
Cream sugar and oleo until white. Add eggs, one at a time. Add milk, nuts and coconut. Bake in Bundt cake pan in 300° oven for 1 hour.
Mix together oleo, eggs, sugar and cocoa. Add dry ingredients, then sour milk and water. Bake at 350°. A very good and moist cake.
Beat eggs; add margarine, onion, cottage cheese, broccoli and salt. Stir in cornbread; mix well. Pour into greased 7 x 11-inch pan. Bake at 400° for 25 to 30 minutes or until done in the center.
Brown hamburger and onion. Add green pepper, tomato sauce, chili powder and garlic salt. Simmer 15 minutes. Remove from heat and cool slightly. Add 1 cup cheese, 2 beaten eggs and sour cream. Line bottom of 9 X 13 pan with 1 can of biscuits (separated). Pour hamburger mixture over biscuits. Top with remaining can of biscuits. Spread 1 cup of cheese over top of biscuits. Bake at 350° about 1/2 hour of until biscuits are brown.
Heat oven to 275°. Line pans with lightly greased brown paper. Combine oil, sugar and eggs. Beat 2 minutes in large bowl. Combine 1 cup of flour with nuts and fruits. Sift remaining flour with baking powder, salt and spices. Stir into Wesson oil mixture alternately with orange juice. Pour batter over fruit mixture; blend well. Turn into prepared pans. Place a pan of water on lower oven rack. Bake cake 2 1/2 to 3 hours or until done. Cool on wire racks. Remove from pans; peel off paper.
Mix all ingredients together; spoon drop onto a cookie sheet. Bake at 325° for 15 minutes.
Brown ground beef, onion, and green pepper. Drain well. Mix with soups and taco sauce. Simmer for 2 1/2 hrs. Pour into casserole dish and cover with Doritos. Top with cheese. Bake at 250° for 20 minutes or until cheese is melted.
Spread peanut butter between Ritz crackers, making little sandwiches. In a double boiler melt chocolate almond bark. Dip peanut butter crackers in melted crackers and set on wax paper to cool.
Cream margarine and sugars. Add vanilla and eggs, one at a time. Stir flour, salt and soda together and add to mixture. Add oatmeal last. Bake 15 minutes at 300°, 1 tablespoon batter for each cookie.
Cook the first 4 ingredients. Cool and add the remaining ingredients. Bake at 400° for 20 to 25 minutes or until done.
Add all ingredients, except pecans, starting with cheese, until well blended. Roll into ball, then roll in chopped pecans. Refrigerate until hard. Serve with crackers.
Cut broccoli flowerets in small pieces. Saute bacon until crisp. Cut onion into slices and then into julienne strips. Combine broccoli, bacon, onion and raisins in large bowl. In a small bowl, whisk together mayonnaise, sugar, vinegar and pepper. Combine dressing with vegetables and refrigerate for at least 2 hours before serving, mixing once during this time. Top with 1/2 cup toasted sunflower seeds if desired.
Break cracklins into small pieces. Over these pour boiling water and let stand 10 minutes. Then pour them with the water into corn meal. Add more water to the dough, if needed. Add a little salt. Shape the dough into small pones. Bake in a lightly greased iron skillet in hot oven (400°) for 45 minutes or less.
Melt margarine in large bowl and add peanut butter. Stir until smooth. Add sugar and graham cracker crumbs. Stir until well blended. Press crumb mixture into a buttered jelly roll pan or 13 x 9 x 2-inch baking pan.
Combine apples with sugar. Add oil and vanilla to eggs. Mix together dry ingredients. Add to egg mixture, alternating with apples. Pour in a 9 x 13-inch greased pan. Bake at 350° for 45 to 60 minutes.
Preheat oven to 350°. Grease 10 x 5 x 3-inch loaf pan. In large mixing bowl, stir together sugar, egg, milk, nuts and cherries. Add biscuit mix; beat briskly 30 seconds (just count to 30). Turn into pan. Bake 45 to 50 minutes or until done. (There will be a slight crack in top.) Cool slightly before slicing.
Preheat oven to 375°. Grease cookie sheets. Mix in bowl oatmeal, brown sugar, flour and salt. Stir in melted butter. Add slightly beaten egg and vanilla. Blend well. Arrange by half teaspoons at least 2 inches apart on cookie sheets or baking pan. Bake until lightly browned, about 7 minutes. Cool slightly. As soon as firm enough, remove from pans. Yields 90 cookies.
Heat chicken broth; stir flour and whipping cream together until there are no lumps. Add milk to this mixture and pour into chicken broth. Add shredded cheese and stir over low heat until cheese is melted. Add seasonings to taste and stir in chicken. Pour over cooked noodles in casserole dishes. Bake for 30 minutes at 350°. Makes two 9 x 13-inch pans.
Butter a 9 x 13-inch pan. Pour in vegetables. In a dish or bowl, mix the celery, bell pepper, onions, mayonnaise and cheese. Pour over vegetables. Crush 1 sleeve of Premium crackers. Sprinkle over casserole and slice 1 stick oleo over crackers and bake at 350° for 30 minutes.
Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each. Add chocolate; mix well. Add vanilla. Combine flour, soda and salt; gradually add alternately with sour cream, beating well after each addition. Add water carefully; mix well (batter will be very thin). Pour into greased and floured 9-inch cake pans (round). Bake at 350° for 45 minutes, or until cake bounces back at the touch.
Brown beef, onion and green pepper. Add remaining ingredients, except cheese. Place in large, flat pan. Sprinkle with cheese. Refrigerate overnight to let all flavors blend. Bake at 350° for 1/2 hour.
Prepare Orange Tart Shell. In a large bowl using a wire whisk, lightly beat eggs and sugar. Stir in remaining ingredients except chocolate; mix well. Place tart shell in pan on a baking sheet. Pour egg mixture into shell; don't let filling spill over sides. Bake in lower third of preheated 350° oven for 30 minutes. Raise tart on baking sheet to center of oven. Continue baking 15 minutes or until filling just puffs and center feels firm. Cool completely on a wire rack. Unmold tart onto serving plate.
Combine chicken and next 8 ingredients in bowl; mix well. Spoon into greased 9 x 13-inch inch baking dish. Sprinkle with almonds. Bake at 350° for 20 to 30 minutes or until bubbly.
In a large mixing bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Heat milk, water and butter until very warm (120° to 130°). Add to dry ingredients; beat 2 minutes, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover bowl; place bowl in a pan filled with 98° water. Let rise 15 minutes. Turn onto a floured surface. Shape dough into 24 balls and place in well-greased muffin cups. With kitchen shears, cut each ball in half, then into quarters, cutting through almost to the bottom of rolls. Cover and let rise 15 minutes. Bake at 425° for 12 minutes or until golden brown. Remove from baking pans; cool on wire rack. Yield: 2 dozen.
Place in greased roasting pan. Add salt and pepper to taste. Cover the entire roast with bacon and sprinkle with basil leaves. Cook 3 1/2 hours at 300°.
Mix together until smooth and creamy; chill until hardened. Serve with fresh fruit; especially good with strawberries.
Combine all ingredients; mix well. Pour into buttered 2-quart casserole. Bake at 350° for 1 hour.
Sprinkle nuts in a greased 9 x 13-inch pan. Put frozen rolls over them. Sprinkle pudding powder over rolls. Pour melted butter over, then brown sugar mixed with cinnamon. Cover and let rise overnight. Bake in 350° oven for 25 to 30 minutes.
Sprinkle yeast on warm water. Stir until dissolved. Add shortening, salt, sugar and 1 1/2 cups of flour. Let rise until 1-inch from top of pan (about 40 minutes). Bake 45 to 50 minutes at 375°.
Spread pineapple in bottom of a 9 x 13-inch glass pan. Spread pie filling on top of pineapple. Sprinkle dry cake mix on top of pie filling. Pour melted butter on top of cake mix. Bake at 325° for 45 to 60 minutes.
Heat oven to 400°. Melt margarine in an 11 x 7-inch baking pan. Add milk, Bisquick and sugar. Stir until smooth. Drop spoonfuls of filling over batter. Bake 30 to 35 minutes, until golden brown. (The batter rises to the top as it bakes, forming a cake-like crust.)
Slice squash and place in bottom of baking dish. Saute onion in melted butter until tender. Pour onion and butter over squash. Spread soup over squash. Sprinkle cheese on top. Crush crackers; sprinkle over cheese. Bake at 350° until soup bubbles through, about 30 to 35 minutes.
Place each breast half between pieces of wax paper and pound until thin. Mix molasses and mustard. Salt and pepper the chicken, then coat in the molasses mixture. Roll in ground pecans. Chill to set for 1 hour. Heat olive oil in a skillet over medium heat. Add chicken and cook until springy to the touch, about 5 to 6 minutes on each side.
Cream shortening and sugar. Add eggs and chocolate. Add flour alternately with milk, mixing well. Add vanilla and nuts. Soften yeast in warm water and mix. Add to batter and mix well. Let stand, covered, overnight. Add mixture of soda and water; mix very well. Bake in a tube pan for 1 hour and 15 minutes at 325°.
Sift together the flour, salt and baking powder and set aside. In a medium bowl, beat the eggs until thick and lemon colored. Add sugar a little at a time and the vanilla.
Pour about 3 squirts of coffee syrup (chocolate syrup) into a glass and then add skim milk.
Mix milk with lemon juice; beat until thick. Pour in Cool Whip; beat well. Stir oranges and pecans into mixture. Pour into crust; chill overnight. Makes 2 pies.
At least 24 hours before serving, mix all ingredients except sherbet together. Refrigerate. Add sherbet before serving.
Preheat oven to 400°. Oil or grease several cookie sheets. Cut a template in the shape of a dog bone.
In a small bowl, combine ingredients. Beat at low speed to mix; then at high speed to blend smoothly. Makes 1 1/2 cups.
Drain water from beans; drain liquid from mushrooms and add to Cheddar cheese soup. Blend well. Mix soup, mushrooms and beans. Put in casserole dish and cover with French fried onions. Bake at 350° for 20 minutes or until it's heated thoroughly.
Put broccoli in a baking dish. Pour soup over top and put onion rings on top. Bake in oven 20 minutes at 350°.
Combine first 6 ingredients in a large bowl. Whisk together oil and lime juice in a small bowl. Pour over rice mixture and toss to coat. Season with salt and pepper. Cover and refrigerate.
Dissolve jello with 3 cups boiling water and 1 cup pineapple juice. Add blueberries and crushed pineapple. Put in refrigerator to harden.
Cream together butter and sugar for 20 minutes. Add eggs, one at a time. Add flour, lemon extract and 7-Up. Pour into well-greased cake pan and bake at 325° for 1 to 1 1/2 hours.
Preheat oven to 350°. In medium saucepan over low heat, melt chips and butter until smooth. Stir in graham cracker crumbs, reserving 1/3 cup for later use. Press remaining mixture in 13 x 9-inch pan.
Cook for 30 minutes or more. Soup may be kept in refrigerator, covered, or may be frozen.
Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use. Heat oven to 375°.
Dissolve yeast in milk. Add salt to flour, then work in cracklings as for pie crust. Combine egg with sour cream and add to flour mixture with dissolved yeast. Mix quickly. Shape into ball and refrigerate a few hours. Roll out on floured board and fold up like a handkerchief. Chill. Repeat rolling and folding and chill again, about 3 times. Roll out on floured board to 1/2-inch thickness and cut with round cutter. Place on greased cookie sheet. Let raise until about double in size. Bake at 350° for 20 to 30 minutes.