HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 9 x 13-inch glass pan with butter. Line uncooked chicken breast on bottom. Layer sliced mushrooms on top of chicken. Layer sliced cheese on top of mushrooms. Spread and pat down Stove Top stuffing over layer of mushrooms. Pour undiluted soup over stuffing. Bake, uncovered, at 350° for 1 1/4 to 1 1/2 hours or until brown.
Cream butter and sugar; stir in egg yolks. Mix baking powder and flour; add to graham crackers. Add flour mixture to butter mixture, a little at a time, with milk and water. Add nuts and vanilla. Fold in egg whites. Bake in a 375° oven for 30 to 35 minutes in greased and floured 9-inch pans.
Cream sugar and butter. Add beaten eggs and vanilla. Add and mix well flour, salt and chocolate syrup. Pour batter into greased 9 x 13-inch pan. Bake in a preheated 325° oven for 30 to 35 minutes.
Preheat oven to 375°. Combine all the ingredients and blend. Pour into pie crust and bake 45 minutes. Cool and cut.
Cook rice in milk until thick and creamy. Add salt. Dissolve gelatine in cold water and add to hot rice. Let cool until it begins to set. Whip cream; add sugar and almond flavoring and mix with rice. Set in mold. Serve with Crimson Raspberry Sauce.
Layer ingredients in large bowl in the order listed (lettuce, peas, cauliflower, green onions). Sprinkle Bac*Os over top. Sprinkle Salad Supreme spice over top. Spread mayonnaise over entire top of salad, making sure that it goes from side to side (sealing the salad with mayonnaise). Sprinkle layer of Parmesan cheese over mayonnaise. Set overnight or for 25 hours. After tossing (before serving), croutons may be sprinkled on top.
Mix sweet potatoes, sugar (white), eggs, milk, salt, butter and vanilla together and pour into buttered pan. Combine the brown sugar, flour, butter and pecans to make a topping. Crumble over the potato mixture. Bake at 350° for 35 to 45 minutes, uncovered.
Break cake into small pieces. Mix yogurt, Cool Whip and fruit. Pour over cake; stir and chill. Makes light, low calorie, low-fat dessert.
Cook potatoes and boil 6 eggs. Strain potatoes and set aside. Take the yolk out of the boiled eggs. Set whites aside. Add 3 uncooked yolks to the cooked yolks and mash out lumps. Add just a little vinegar to the yolks and mix. Then add 1 cup olive oil to yolks and stir until thick. Keep adding olive oil until you have enough mayonnaise. Then add your seasoning; cut up egg whites and add. Mix with potatoes.
Mix first 4 ingredients in separate large bowl. Beat eggs until fluffy. Add sugar. Add oil and vanilla; then add zucchini. Gradually stir in flour. Bake at 350° for 1 hour or until toothpick comes out clean. Bake in 2 greased 8 1/2 x 4 1/2 x 2 1/4-inch loaf pans.
Combine chicken and soy sauce in shallow bowl; set aside. Heat oil in a 10-inch skillet over medium heat. Add rice and garlic; cook and stir 1 minute. Stir in broth, water, peanut butter and pepper flakes. Bring to a boil, stirring until peanut butter is melted. Place chicken over rice mixture, adding soy sauce to skillet. Reduce heat. Cover and simmer 20 minutes. Stir in pea pods and ginger; sprinkle with pepper strips. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with peanuts, if desired. Serves 5 to 6.
Prepare cake mix as directed on package except stir cocoa into dry cake mix and substitute cold coffee for water. Bake and cool as directed. Remove from tube pan but do not turn upside-down. Glaze the crusted top and embellish with walnut halves, if desired. The glaze ingredients can vary, depending on your choice. This is a very attractive cake and so easy. Always a hit and healthy!
With paper towels, clean and dry fish fillets. If wide, cut in half lengthwise. Combine salt, pepper and basil. Sprinkle on fish. Blend stuffing, egg and lemon juice. Fill fillets with stuffing. Roll up jelly roll fashion. Fasten with toothpicks. Combine clam chowder and sour cream. Pour over rolls. Sprinkle with paprika. Bake at 350° for about 20 minutes.
Drain all vegetables. Saute celery, onion and peppers first. Mix together with drained vegetables. Mix butter and almonds. Top casserole with this mixture. Bake at 350° for 20 minutes.
Cream ingredients together. Spread into bottom of 9 x 12-inch pan. Bake 20 minutes at 350°. Let cool.
Boil water and sugar 3 minutes. Add boiled mixture to beaten egg whites and beat 5 minutes. Put cream of tartar in egg whites before you beat them. Add vanilla.
In a mixing bowl, beat together bananas and butter until creamy. Add eggs and water. Beat well. Stir in flour, baking powder, soda and cinnamon. Beat until smooth. Add chopped walnuts.
Leaving egg whites intact gently remove yolks. In medium bowl, mash yolks with fork. Stir in mayonnaise, chutney, vinegar and curry powder. Spoon rounded tablespoon of mixture into each egg white. Cover with plastic wrap; chill. Remove from refrigerator 30 minutes before serving.
Grease and lightly flour a 13 x 9 x 2-inch baking pan; set aside.
Mix bacon grease or lard in the flour. Then pour in a little milk to mix into dough in the bowl. Spoon onto a cookie sheet or cake pan that's metal and use any leftover grease to rub the tops in. Then bake at 400° until slightly brown on top and eat!
Mix lettuce, tomato and onion in a large salad bowl. Add bitters to hamburg and cook meat in skillet until brown and crumbly. Drain off fat. Add tomato sauce, chili powder, salt and pepper. Mix well and cook 5 minutes. Pour meat mixture over salad, toss well. Top with Doritos and cheese. Toss just before serving. Either Doritos or tortilla chips will do.
Mix cabbage, onion, salt and pepper. Set aside. Melt margarine in Pyrex dish. When melted, add cabbage mixture. Set aside. Mix milk, mayonnaise and soup. Pour over cabbage mixture. Mix together cheese and cracker crumbs. Sprinkle cheese and crumb mixture over cabbage. Bake at 350° until done.
Combine cake mix, pudding mix, water, eggs and oil in large bowl. Blend. Beat at medium speed 4 minutes. Stir in coconut and nuts. Pour into greased, floured 10-inch tube pan. Bake at 325° for 1 hour. Cool 15 minutes. Remove from pan. Cool on rack.
Place chicken in a 9 x 12-inch baking dish. Lay cheese over chicken. Mix celery soup and sherry. Pour over chicken. Sprinkle generously with seasoned croutons and butter. Bake at 350° for 1 hour.
Mix 2 eggs, margarine and cake mix. Put in the bottom of a 9 x 13-inch greased and floured cake pan. Beat 3 eggs. Add cream cheese and powdered sugar. Beat with mixer 3 minutes. Pour over first mixture. Bake at 350° for 35 minutes. Turn off oven and let stand in oven for 5 more minutes. Remove from oven. Cool, cut and serve.
Mix sugars, oleo and milk together and cook on medium heat until it forms a hard ball stage. Remove from heat and add peanut butter, marshmallows and walnuts.	Put in square buttered pan and allow to harden.
Crush Oreos with a food processor or with a rolling pin, putting cookies in a bag. Melt butter. Mix into cookie crumbs. Press into a 9 x 12-inch pan, sprayed with a non-stick vegetable spray.
Saute bacon until almost crisp, add onions. Continue to saute until onion is tender. Drain excess fat. Combine bacon and onion with beans. Add remaining ingredients in 1-quart casserole dish. Bake uncovered in 375° oven 50 to 55 minutes or until hot. Stir occasionally. Serves 6.
Cream the margarine. Add sugar until light. Add eggs and beat. Add flour, salt and baking soda and stir in rest of ingredients. Drop by heaping teaspoonful on ungreased cookie sheet. Bake 8 minutes at 375°.
Mix lemon juice and 1/3 cup sugar while bread bakes to dissolve sugar well. Mix butter and sugar; beat in eggs. Mix together flour, baking powder and salt. Add dry ingredients alternately with milk to the creamed mixture. Fold in lemon rind and nuts. Bake in a greased bread tin at 350° for 50 minutes. As soon as bread is removed from oven, pour lemon juice and sugar over the top of bread. Cool thoroughly, about 24 hours, before slicing. Bread freezes well.
Mix by hand the cake mix, 2 eggs and melted margarine. This will be very thick! Pour onto greased cookie sheet or 9 x 13 pan. Mix together the cream cheese, sugar and 1 egg. Pour on top of cake mixture. Bake at 350° for 20 to 25 minutes.
Sift dry ingredients together in buttered pan. Make 3 depressions in sifted ingredients. In one hole, put melted shortening, in second hole put the vanilla and in third hole, put the vinegar. Pour the lukewarm water over all and stir well. Bake 30 minutes at 350°.
Peel and slice apples. In 8 or 9-inch round baking dish, layer half the apples. Combine sugar, nuts, cinnamon and nutmeg; sprinkle half sugar mixture over apples. Top with remaining apples. Into remaining sugar mixture, blend in butter, flour and oats. Sprinkle over apples. Heat 5 minutes on High in microwave. Let stand 5 minutes. Serve warm or cold.
Mix together the pudding mix and Cool Whip. Then add the pineapple to the cottage cheese. Mix it all together.
Dissolve bouillon cube in boiling water and cool. Beat together pancake mix, egg and oil. Add cooled water mixture. Dip onion ring in the liquid mixture. Drain a minute; fry them in the heated oil.
Mix eggs and milk together; add corn. Pour in greased baking dish. Bake at 350° for 1 hour or until set.
Mix all the ingredients. Bring to a boil slowly, stirring often at the beginning, and simmer for 1 hour. Mix for 3 minutes with electric mixer and let it cool.
Blend sugar and butter. Add vanilla wafer crumbs and orange juice. Mix well. Add chopped pecans. Roll into balls and roll in coconut.
Cook until very thick. Remove from heat and stir in 3 sticks real butter and 3 teaspoons real vanilla. Pour into 2 baked 9-inch pie crusts; bake at 350° for 15 minutes. Dust lightly with cinnamon when done.
Mix all dry ingredients together (sift them first). Add oil, eggs and vanilla and blend well. Bake in 3 (9-inch) pans at 350° for 30 minutes.
Cook fettuccine according to package directions; drain. Heat butter and garlic in skillet on medium until garlic is lightly browned. Add half and half, crab and pepper; heat about 3 minutes or until bubbling, stirring occasionally. Add Parmesan cheese and stir 1 minute. Remove from heat and toss with fettuccine. Serve with additional Parmesan cheese, if desired.
Combine all ingredients in a 1-quart casserole. Cover; microwave at High (100%) until carrots are tender, 4 to 6 minutes, stirring after half the cooking time.
Whiz water, oats and seed in blender. In bowl, add flour and knead. Roll out into circles. Bake in hot skillet 1 minute on each side.
Mix eggs, sugar and oil well at high speed. Add buttermilk and mix well. Add flour and keep mixing for about 3 minutes. Add vanilla and salt; stir in. Grease and flour three 8-inch cake pans. Pour into pans and bake at 350° until done. Cool in pans before frosting.
Saute onion in fat until brown. Add okra and saute for 5 minutes. Add other ingredients until vegetables are tender. Serves 6.
Boil for 1 minute, sugar and syrup. Add peanut butter, then add peanuts and cereal. Press into greased 9 x 13-inch pan.
Mix all together adding enough liquid (broth) to make moist. Bake at 375° for 1 hour uncovered.
Brown the first 4 ingredients together. Add next 4 ingredients. Season with next 3 ingredients. Cook 1/2 hour. Add green pepper and cook an additional 1/2 hour.
Preheat oven to 425°. Spray a 12-inch pizza pan with Pam. Unroll pizza dough; press into prepared pan. Cover with Provolone, Mozzarella and Fontina cheeses. Cover cheeses with tomatoes. Sprinkle seasonings over tomatoes. Sprinkle with Parmesan cheese. Bake until cheeses are bubbly and golden brown, about 10 to 15 minutes. Makes 6 servings.
Toss all ingredients with patience, understanding and forgiveness. Serve with cheerfulness to God, community and country.
Preheat oven to 350°. Grease and flour 10-inch tube pan or Bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients. Stir until well mixed. Hand mix only. Bake 1 hour and 10 minutes or until cake tester comes clean. Cake will be very moist. Ice with favorite frosting.
In saucepan, saute onions in butter until tender. Add beans, mushrooms, lemon pepper and salt. Cover and cook over medium heat for 5 minutes or until beans are tender. Sprinkle with cheese; cover and let stand 1 minute.
Mix in large clear bowl. Layer cranberry, saltine crackers, Cool Whip, etc. Cool overnight in refrigerator, then serve.
Crumble cookies and mix with melted margarine. Spread on bottom of 9 x 12 dish. (Tupperware works well.) Spread soft ice cream on top, then drizzle with chocolate syrup. Spread Cool Whip over top and sprinkle nuts over top. Freeze.
Combine cocoa with sugar and salt. Add milk and mix well. Bring to a boil, stirring frequently. Cook to 234° or until mixture forms a soft ball in cold water. Remove from heat and add butter. Cool to lukewarm (110°) and add vanilla and beat until mixture thickens. Pour quickly into buttered pan and cut in squares.
Boil chicken; save broth. Tear meat into small pieces; layer evenly in a 9 x 13-inch casserole dish. In small bowl, mix cream of chicken soup with 1 cup of broth; pour evenly over chicken. Place whole bag of stuffing evenly on top. Moisten stuffing thoroughly with broth. Bake at 325° for 45 minutes.
Cream sugar and butter together. Beat eggs and add to mixture. Add in vanilla and sour cream. Mix dry ingredients together and mix in with the other mixture. Stir well. Drop by spoonful on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Do not overbake.
Cream together oleo and sugar. add eggs and beat well. Fold in sour cream and vanilla. Add flour, salt, and baking powder. Mix together brown sugar, nuts, cinnamon and oleo. Put a little of nut mixture in bottom of pan. Pour half of batter on top. Put rest of nut mixture on top and then finish with rest of batter. Bake in a small bundt pan for 45-50 minutes at 350 degrees.
Make a sauce by cooking the chicken stock with the cornstarch which has been rubbed smooth in about 2 tablespoons cold water. Cook, stirring, until thickened. Add the soy sauce. Wash the broccoli thoroughly and cut off the flowery tops. Slice the stems at a slant in pieces about 1/2-inch thick. Measure the oil into a heavy saucepan or skillet. Add the stems; cook for about 5 minutes, stirring. Add the tops, cut in small pieces; cook 5 minutes more. Pour the thickened sauce over the broccoli. Cover and cook for 2 minutes. Remove the cover and cook 4 minutes. Try this with roast pork.
With sharp knife, cut boneless ham into 1/4-inch strips, about 3-inches long. Cut each tomato into 8 wedges. Cut green and red peppers into 1/2-inch wide strips. Cut onion, yellow squash and zucchini into 1/4-inch wide slices.
Melt butter in pan. Add flour, milk and sugar. Boil to thicken. Beat egg yolks in bowl and add vanilla. Add to first mixture. Stir until thoroughly mixed. Fold in stiffly beaten egg whites. Pour into greased baking dish. Set in pan of hot water and bake at 350° for 45 to 50 minutes or until souffle is firm to the touch. Serve immediately.
Beat chicken breasts until flat. Cube ham and cheese and place on each chicken breast. Roll up; dip in lemon juice, then dip in croutons. Place in baking dish. Bake at 425° for 20 to 25 minutes.
Make a nest in the flour and add ingredients. Knead in bowl until stiff. Roll out thin. Poke holes with a fork. Bake in 350° oven until light brown. Put lots of butter on it as soon as it comes out of the oven. Crumble	into pieces and cover with strawberries. We like to eat just the dough.
Cook spinach; drain well and stir in the next 7 ingredients. Chill.
In large saucepan, boil raisins and water until liquid is almost absorbed (5 to 7 minutes). Meanwhile, in small bowl, mix sugar, flour, cinnamon and salt. Stir into raisin mixture with lemon juice and apples. Turn into pastry lined pan. Cover with top	crust;	cut slits in top for steam to escape.	If desired, brush egg and sprinkle with sugar. Bake in preheated 425° oven for 10 minutes; reduce heat to 350° and bake for	45 to 55 minutes, or until golden brown.	Makes one 9-inch pie.
Press sugar cookie dough onto bottom of large ungreased pizza pan. Bake at 350° for 15 minutes or until light brown. Cool. Drain pineapple, reserving 1/4 cup juice. Beat cream cheese, sugar, vanilla, and pineapple juice until smooth. Spread over cooled crust. Arrange chopped fruit.
Place sliced apples in baking dish. Combine other ingredients. Spread over apples. Bake in 350° oven 30 minutes. Serve with ice cream.
Prepare macaroni and cheese as directed on package. Add peas, ham and milk, mixing well. Spoon into a 1 1/2-quart casserole dish. Sprinkle on shredded Cheddar cheese. Mix crushed crackers with melted butter and sprinkle over all. Bake in 400° oven for 15 minutes, until heated through and cheese is melted.
Preheat oven to 350°. Fry bacon until crisp; remove from skillet. Drain fat, reserving 1 tablespoon. Cook and stir onions in reserved fat. Add cubed cheese and milk. Stir until cheese is melted. Crumble bacon. Add bacon, beans and pepper to skillet; mix lightly. Spoon into 1 1/2-quart casserole; top with cracker crumbs. Bake 15 minutes. Serves 6 to 8.
Beat eggs well and add sugar slowly, beating until fluffy. Add all other ingredients. Put in 5 quart casserole. Bake 30 minutes at 350°. Take out and stir. Cool. Form into balls. Roll in granulated sugar. Cool only until you can handle. Butter hands to form balls.
Cream the cream cheese, butter and sugar until creamy, then add eggs, one at a time, along with the flour. Beat thoroughly and bake for 1 hour in 350° oven.
Soften gelatin in cold coffee. Dissolve in hot coffee. Add sugar, stir to dissolve. Pour in slowly well-beaten egg yolks. Chill until consistency of unbeaten egg whites. Add flavoring. Whip cream. Fold in. Beat egg whites with salt; fold in. Spoon into pie shell. Chill until set. Garnish with shaved chocolate.
Combine all ingredients in large bowl; blend. Mix at a low speed of mixer until a dough forms. Cover; chill several hours. Shape as desired. Place on greased cookie sheets. Bake at 375° for 10 to 12 minutes.
Saute onion in butter and oil. When transparent, add tomatoes, salt and pepper. Let season a few minutes, then add the flour dissolved in the milk, stirring well until it begins to thicken. Pour this sauce over the cooked potatoes, cutting a cross on top of them. Pour the cheese, the cilantro and the green onions on top while still hot. MMMMM!!
Soften gelatin in cold water. Combine milk, sugar, salt and egg yolks in a small sauce pan. Cook over medium heat, stirring constantly, until mixture begins to boil. Add gelatin; stir until dissolved. Stir in orange juice, lemon juice, orange rind, and lemon rind. Chill mixture until slightly thickened. Fold whipped cream into gelatin mixture. Turn into pie shell. Chill several hours or until set. If you wish garnish with puffs of whipped cream and pastel candy mints. Makes 6-8 servings.
Preheat oven 350°. Dice and saute the onions in olive oil or butter. Mix onions, garlic salt, chili powder, cheese, rotel, cream of chicken soup, and drained canned chicken in a bowl and salt and pepper to taste. (Add more cheese and chili powder also, if desired.) Grease a casserole dish and line the bottom and sides with torn up corn tortillas. Pour the chicken mixture into dish. Top with more torn up corn tortillas and more cheese. Bake at 350° for 35 min.
Place seasoned breasts in greased baking dish or skillet. Mix all other ingredients. Pour over chicken. Cover and bake for 30 minutes at 420° or until chicken is tender.
Preheat oven to 400°. Cream butter and sugar. Beat in eggs and vanilla. Add flour, 1 cup at a time. Mix well, roll out and cut. Bake on top rack in oven for 6 to 7 minutes or until light brown.
Cream together margarine, sugar and vanilla. Add nuts and potato chips, then add flour. Form into small balls using about 1 tablespoon of dough. Place on ungreased cookie sheet and press flat with a glass dipped in sugar. Bake at 350° for 15 to 18 minutes or until lightly browned.
Clean the salmon of all bones and skin. If you wish you may mash the bones in with the salmon for the calcium they provide. Place the cottage cheese in a strainer and place under running water to clean off all milk. Pat the cottage cheese curds dry with a paper towel. Combine all ingredients in a bowl and mash until smooth and creamy. Chill in the serving bowl. Serve with crackers, toast point, or slices of cucumber and other fresh vegetables.
Cook all vegetables until tender. Add 1 can cream style corn. Add fine egg noodles to soup. Cook 5 minutes or until tender.
In a large pot, brown the meat and drain well. I always rinse and drain meat well. Put in your package of chili mix and add tomato juice and chili beans. I always diced the onion while I'm browning the meat and cook the meat and onion together. Let the chili cook on low or simmer for 1 hour. You may add spaghetti if you want.
Cook first 4 ingredients for 2 minutes. Add the oats and vanilla; stir until thick. Drop on wax paper. Refrigerate until cool.
Hard-boil 2 eggs; dice and set aside. Make 2 to 4 cups of rice, depending on size of casserole dish. Add together the rice, eggs, tomato sauce and water. Bake, covered, at 325° for 1/2 hour. Add strips of cheese to top and cook until melted (5 minutes).
Heat wok. Add oil until hot enough to fry. Stir-fry ingredients until almost tender. Serve with rice and eat with chop sticks.
Grease a 15 1/2 x 10 1/2-inch jelly roll pan. In a large bowl, mix flour mixture and yeast in foil packet from hot roll mix; stir in salad oil and 1 1/4 cups hot tap water to form soft dough. On lightly floured surface, with floured hands, knead dough until smooth and elastic, about 5 minutes. Pat dough onto bottom of jelly roll pan. Cover and let rise at room temperature 15 minutes.
Reserve 1/4 cup bacon drippings. Cook green beans and drain. Add mushrooms and onion to bacon drippings; cook for 10 minutes. Drain. Add bacon, green beans, mushrooms and onion mixture and black pepper; mix lightly. Spoon into a 2-quart casserole. Microwave Cheez Whiz and pour over green bean mixture.
This makes 10 rolls. Mix egg yolk and a little milk. Just before baking, brush with egg yolk-milk mixture. Put dried onion on and brush again with liquid. If you don't brush over the onion, they will burn. Bake at 350° for 18 to 20 minutes.
Squeeze lemons and reserve rinds. If juice does not measure 1 cup, add frozen lemon juice. Put water in a large boiler and bring to boil. Turn heat off. Add lemon rinds, tea bags and mint. Let the tea steep for 1 to 2 hours.
Cut onion in small pieces and mix with ham. Place on bottom half of rolls. Spread cheese across the top of this. Mix other remaining ingredients and pour over top. Place top half of roll in place. Bake for 20 minutes at 375°.
Butter 2 (6-cup) casseroles. Saute onion and pepper until soft, not brown. Stir in flour, salt and pepper. Add milk; simmer until thickened, stirring, approximately 2 minutes. Stir in 1 cup cheese and mustard. Cook, stirring until cheese is melted. Remove from heat. Fold in potatoes, carrots and ham. Pour into casserole. Cover each with foil. Bake in preheated hot oven (425°) for 30 minutes. Remove foil; sprinkle with remaining cheese. Bake, uncovered, 15 minutes more. Serves 8 to 12, or use 1 and freeze the other for later.
Remove back bone from salmon and drain. Add all ingredients. Mold into cakes. Saute 3 minutes each side in 1/4 cup shortening.
Drain and stuff peach halves with whole cloves. Save syrup. Bring peach syrup, vinegar, cinnamon and sugar to a boil. Simmer 3 to 4 minutes. Cool. Pour over peach halves. Refrigerate.
Mix first 7 ingredients in small bowl. Pour over romaine lettuce and add croutons. Top with Parmesan cheese.
Cook peas until tender, about 15 minutes. Chop eggs and mix. Add grated onion and mayonnaise. Serve chilled.
Place garlic cloves in small saucepan and cover with water. Bring to a boil. Cook for 5 minutes. Drain; slip off skins. Set aside. Place broccoli in a steamer and steam until tender, 4 to 5 minutes. Remove from steamer. Set aside. In a shallow dish, combine flour, salt and pepper. Dredge chicken in mixture, shaking off excess. In a large skillet, heat oil over medium-high heat. Add the chicken and cook, turning until browned on all sides, 4 to 5 minutes. Transfer chicken to a plate and set aside.