HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix crackers with melted butter. Mix altogether except chicken and cracker mix. Put 1/2 crackers on the bottom of a greased casserole dish. Pour mixture on next, then chicken. Layer chicken. Put the rest of crackers on the top. Bake at 350° for 30 minutes. Cover with foil, then uncover to brown.
Trim crusts from bread. Spread with butter. Mix cheeses, mayonnaise and thyme. Spread on buttered bread and carefully roll up. Place, seam side down, in shallow baking pan. Melt 1/4 cup butter and spoon over rolls. Bake in 450° oven 6 minutes or until toasted. Cut each roll into 2 pieces. Serve hot. Makes 16 pieces.
Mix first 6 ingredients together. In separate bowl, mix other 4 ingredients. Add 1/2 of second mixture to meat mixture. Pour other 1/2 on top when ready to bake. Bake at 375° for 45 minutes.
Wash chicken and sprinkle with salt. Roll in flour and brown quickly in skillet with oil. Remove each piece of chicken as it browns and place in deep baking dish. When all chicken pieces have been browned and placed in baking dish, pour excess oil from skillet, saving the brownings in the skillet.
Season chicken as if you are going to flour and fry it. Mix can of cream of mushroom soup with packet of cheese. Re-fill can with water and pour into the mixture. Stir well. Place chicken in pan that has been sprayed with Pam cooking spray and cover with cheese mixture. Bake in oven at 350° for 30 minutes or until chicken is a golden brown color. (Best if served hot over hot rice. Use cheese mix as gravy.)
Cook noodles in salt water. Saute onion, mushrooms and green pepper until tender, but not brown. Use Pam. Combine 2 cans of tomatoes with sauteed onion, mushrooms and green pepper. Add spaghetti sauce, basil, salt and parsley flakes. Add cooked, drained sausage. Mix all these ingredients into noodles. Put in a greased 9 x 14-inch casserole dish. Sprinkle Mozzarella cheese on top. Bake at 350° until cheese is melted.
Cook rice according to package directions. Chill. Add mayonnaise or Miracle Whip, celery, onion, mustard and salt. Mix well. Chill. Stir in eggs, radishes and cucumber before serving. Makes 6 to 8 servings.
Pierce Italian sausages several time with fork. In skillet cook Italian and onion over medium heat until onion is soft; drain. Cut all sausages in half lengthwise. In dutch oven or oven proof casserole, combine remaining ingredients, top with onion. Place sausages, cut side down, over onion. Bake, uncovered, 1 hour at 350°. Skim fat before serving. Serves 6 to 8 servings.
Mix first five ingredients and cook five minutes (time from point of boil); stir occasionally. Remove from heat. Add vanilla and oats. Drop by spoonful onto wax paper and let set up.
Stew chicken; cool. Reserving 2 cups broth, remove chicken from bone and tear into bite size pieces; place in shallow 3-quart baking dish. Combine soups and 1 cup of broth; pour over the chicken. Mix butter and remaining 1 cup broth. Stir in stuffing. Spoon over chicken. Bake in 400° oven for 30 minutes.
Mix all ingredients together. This can be microwaved or baked in a 350° oven.
Mix together. Make into a roll. Put in refrigerator overnight. Roll out thin. Cut with wine glass. Put thumbprint in center. Put a drop of raspberry jam in thumbprint. Bake at 350° for 15 to 20 minutes. Sprinkle or sift powdered sugar over after they come out of the oven.
Combine pineapple, sugar, butter and cinnamon. Divide into 10 muffin cups. Center each with either a pecan or walnut half. Add 1 teaspoon pineapple juice to each cup. Top with refrigerated biscuits. Bake at 425° for 12 to 15 minutes. Invert pan immediately on serving plate. Cool 1 minute before removing from pan. The topping will be on the bottom.
Grease and flour a 9 x 13-inch pan. Pour boiling water over oats. Let stand 20 minutes. Cream sugars and oleo. Beat eggs, vanilla, salt and cinnamon. Add flour, soda and oatmeal. Mix well and bake 30 minutes in a 350° oven.
Preheat oven to 400°. Line muffin pan with baking cups. In large bowl, mix flour, oats, brown sugar, baking powder, salt and cinnamon. Stir with a wooden spoon to mix. Set aside.
Mix together peaches and 1 cup sugar. Set aside. Heat oven to 350°. Cut 3/4 stick of margarine into 2 1/2 or 3-quart baking dish and let margarine melt in oven. Stir batter together of 1/2 cup sugar, salt, self-rising flour and milk. Pour over melted margarine in dish. Do not stir. Pour peaches on top of batter.
Cook shells according to directions on the box. Drain well. Cube pepperoni and cheese. Cut celery, peppers and tomatoes into small pieces. Toss shells, pepperoni, cheese, celery, peppers, tomatoes, black olives and green olives together.
Beat first 3 ingredients well. Add coconut and flour. Form 1 teaspoon of dough into a ball. Place on an ungreased cookie sheet. Bake at 325° for 15 to 20 minutes.
Heat oven to 325°. Generously grease and flour 12-cup Bundt cake pan. Beat cake mix (dry), sour cream, water, chocolate and eggs on low speed, scraping bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 3 minutes. Fold in coconut. Pour into pan. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool 10 minutes; remove from pan. Cool completely. Mix chocolate and honey; drizzle over cake. Sprinkle with coconut.
Cream sugar and oleo. Beat in 4 eggs, one at a time. Slowly mix in flour. Mix in lemon juice. Grease and flour 15 x 10 x 1-inch jelly roll pan. Spread dough evenly with a knife.
Preheat oven to 375°. In mixing bowl, combine flour, rolled oats and brown sugar. Cut in butter until crumbly. Reserve 1/2 cup of mixture and set aside.
Mix sugar, catsup, vinegar, chili powder, Worcestershire sauce, salt and pepper to paste. Add to beans and onion. Bring to a boil. Bake in 325° oven for 1 hour or until sauce is thick.
Line a 13 x 9 x 2-inch pan with graham crackers. Mix the cream cheese with the 10x sugar. Spread the cream cheese and sugar mixture over the graham crackers, then spread the can of undrained crushed pineapple over the cream cheese-sugar mixture. Place the sliced bananas over the pineapple. Spread the Cool Whip over the bananas. Drizzle the top with chocolate syrup. Decorate with nuts and cherries. Refrigerate 4 to 6 hours and serve.
Cream together the brown and white sugars with butter. Then add eggs and beat. Add the mashed bananas and mix in the soda and flour alternately adding with the milk. Last, put the nuts in. Bake at 350° for 25 to 30 minutes.
Cream together shortening and sugar; add well mashed bananas. Beat in eggs, salt, soda, flour, sour milk and vanilla; mix well. Add nuts and stir only enough to mix through mixture. Pour into 2 small or 1 large loaf pan. Bake for 40 to 50 minutes at 350°.
Mix sugar, butter and eggs until creamy. Add mashed bananas; sift together flour, baking soda and cinnamon. Add gradually to other mixture. Mix well. Add nuts and bake in Pam sprayed pan for 45 minutes at 375°.
Preheat oven to 350°. Cut softened butter into flour and add sour cream. Shape into 1-inch balls and drop into small muffin pans. Bake until lightly browned.
Cook and drain broccoli. Mix all ingredients well, except corn flakes, and put in a baking dish. Sprinkle corn flakes on top. Bake at 325° for 45 minutes or until bubbly.
Mix all ingredients together. Roll meat into 1-inch balls. Bake at 325° for 15 minutes in an uncovered dish.
Soften margarine and combine with flour and nuts. Spread evenly on 9 x 13-inch pan. Bake at 375° for 15 minutes.
Cover cookie sheet with foil. Melt chocolate over hot water. Add butter. Stir until smooth. In mixer, beat eggs until very light in color. Gradually add sugar, beating mixture until it is almost white and forms a ribbon when beaters are raised. Beat in vanilla. Add cooled chocolate; beat on low speed. Add dry ingredients. Beat on low only enough to blend. Bake 12 minutes at 350°. Cookie should be cracked on top, but soft to touch.
Mix peanut butter and powdered sugar together until fine crumbs. Save 1/4 cup for top of pie. Spread the remaining mixture in bottom of pie shell. Mix pudding by directions on box. Spread on top of sugar mixture. Top with Cool Whip and sprinkle the 1/4 cup crumbs on top. Keep in refrigerator.
Sift flour, baking powder and salt. Cut in butter with pastry blender or fork. Add eggs and enough milk to make a dough that holds together and can be kneaded. Turn dough on a lightly floured board and knead very lightly (no more than 10 times). Pat the dough to a thickness of approximately 1/2-inch. Cut into rounds and bake on ungreased cookie sheet at 450° for 12 to 15 minutes.
Cool milk to lukewarm. Add sugar, salt, shortening and eggs, mixing well. Add 5 cups of flour and yeast; mix well with mixer until smooth. Add remaining flour to make soft dough. Knead for 2 or 3 minutes or until smooth. Store in refrigerator in covered bowl or large bag; will keep 5 days. Take whatever you want at a time out of bowl. Allow 3 hours to rise, if chilled. Bake at 350° for 15 minutes. Yields 6 dozen rolls.
Melt the caramels with 1/3 cup evaporated milk in double boiler (medium heat, stir often) or microwave. Combine cake mix, melted butter, and the rest of the evaporated milk. Spread half of the batter in a greased 13-inch pan. Bake 6 minutes at 350°. Cool slightly. Spread melted caramel mixture on top and sprinkle with chocolate chips. Spread remaining cake batter over the mixture. (This is tricky, but it will turn out fine.) Bake 18 minutes at 350°. Cool and cut.
Mix jello into hot water and let dissolve. Pour jello into medium pan and add cranberry sauce, pineapple, orange juice, and chopped pecans. Mix cream cheese, sour cream, and sugar together and spread over top of salad.
Crumble 1/2 of wafers in a 12-inch dish. Cream butter, sugar and eggs. Spread over wafers. Put strawberries over mixture; top with Cool Whip. Chill.
Cream butter and sugar until light. Add beaten egg yolks, flour and nuts. Add dry ingredients, vanilla and milk. Put in pastry-lined pie pan. Preheat oven to 325°. Cook about 45 minutes or until knife inserted in middle comes out clean.
Cook rice according to package directions. Combine with chicken and soup. Place in 1 1/2 to 2-quart casserole. Bake at 350° for 30 minutes.
In a large bowl, mix all the dry ingredients. Then in no particular order, mix in the rest of the ingredients. Grease and flour a tube cake pan. Bake at 325° for 60 to 75 minutes.
Mix garlic, vinegar, oil, oregano, black pepper, salt and Sason in bowl until mixed well. Add already-sliced steaks; mix well. Cover and refrigerate overnight, if possible, or at least 2 to 4 hours.
In a large bowl, break up bread in bite size pieces. Cover with milk; soak 1 hour. Mix well and add the eggs and sugar. Stir in vanilla, cinnamon and raisins; mix and place in a large baking dish.
Melt chocolate and butter over low heat. Remove from heat. Gradually blend in milk. Mix sugar, cornstarch and salt. Add to beaten eggs and vanilla. Gradually blend in chocolate mixture. Pour in pie shell. Mix coconut and pecans in a big bowl. Sprinkle over pie. Bake at 375° for 45 minutes. Filling will be soft, but will set while cooling. Cool at least 4 hours before cutting.
Brown chicken wings in a little oil. Mix sauce and pour over chicken wings. Bake at 350° for 45 minutes. Serve in chafing dish.
Bake the cake according to directions! Put 1 cake layer on bottom of punch bowl. Prepare instant pudding according to package directions; place on top of cake layer. Layer the following: 1/2 can fruit cocktail, 1/2 can pineapple, 1 package strawberries, nuts, Cool Whip and coconut. Repeat this process with the remaining ingredients in the same order. Top off with cherries.
Cube bread and put on a cookie sheet. Combine butter, oil, garlic salt, parsley, basil and oregano. Pour mixture over cubes and stir. Bake in oven at 250° for 45 to 55 minutes, stirring occasionally.
Stir together all ingredients and put into 9 x 13-inch greased pan. Bake in 325° oven for 1 1/2 to 2 hours. Last 15 or 20 minutes, top with grated sharp Cheddar cheese.
Take a square dish and put cooked hamburger and mushrooms together in bottom. Put the cheese on top, then add pizza sauce and then add Mozzarella cheese on top. Put in oven and bake and now you have pizza lasagna.
Mix cheese cake mix according to directions except add 1/2 cup of milk extra for each box. On bottom of a large, deep, glass bowl, layer thin sliced pound cake, then layers of cheese cake mix, Cool Whip. Make another layer of each. Keep in refrigerator.
Combine all ingredients except tomato soup in large bowl. Mix well and loaf (makes 1 large or 2 small loaves). Place in deep baking dish. Pour tomato soup over loaf and bake at 400° for 45 minutes. Remove from oven; spread thin layer of ketchup over loaf and bake 15 more minutes. Slice and serve.
Preheat oven to 350°. In mixing bowl, place cake mix, oil, pudding, eggs, 3/4 cup liqueur, water and almond extract. Blend well. Pour into greased and floured Bundt pan.
Brown ground round and drain. Place in casserole dish; add soup and mix well. Add Tater Tots on top of mixture. Bake at 375° for 25 minutes.
Pound flour into beef until steak is 1/4-inch thick. Cut into strips 1/2-inch wide and 2 inches long. Brown in butter. Add remaining ingredients, except sour cream. Cook over low heat, covered tightly, for 25 minutes. Stir occasionally, then stir in sour cream. Serve over hot, cooked noodles. Serves 10.
Preheat oven to 350°. Mix flour, butter and pecans. Press in dish. Bake 15 minutes or until lightly browned. Cool.
Melt fat in skillet; add vegetables. Cover and cook over low heat 5 minutes. Uncover; season and continue cooking 1 minute, stirring gently. Serve at once. Garnish with strips of crisp bacon. Serves 6.
Saute meat and onions. Add rest of ingredients and heat on low until cheese is melted. Serve warm with chips.
Saute onion and celery in butter in a large saucepan until tender. Add the corn bread and sprinkle with seasonings. Add the egg and mix. Add enough water to moisten and mix well. Stuff turkey or cook separately at 400° until brown.
Spread rhubarb in 9 x 13-inch pan. Sprinkle sugar, Jell-O and marshmallows on top of rhubarb. Mix a yellow cake mix as directed on box. Pour batter on top of rhubarb mixture. Bake in 350° oven for 30 to 35 minutes. (I set my pan on a cookie sheet to catch any drips.)
Prepare brownie mix according to package directions. Stir in peanut butter morsels. Spoon mixture into a greased 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
Mix apples with sugar, flour, cinnamon and salt. Spread in 9 x 13 pan. Mix oatmeal, brown sugar, flour and margarine until crumbly. Sprinkle evenly over apples. Bake for 30 minutes at 350°. Serves 8 to 10 people.
Lightly grease sides and bottom of slow-cooking pot. Arrange alternate layers of tortillas with chicken and mixture of undiluted soups, salsa, sour cream and onion. Cover and cook on low for 4 to 5 hours. Sprinkle with cheese and cook on low another 15 or 20 minutes.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups (2 3/4 inches in diameter). Mix all ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake 18 to 20 minutes. Immediately remove from pan. Yields 12 muffins.
Cut steak into serving size pieces. Brown steak in skillet; pour off fat. Add remaining ingredients. Cover and cook over low heat for 2 hours and 15 minutes or until tender, stirring often.
Preheat oven to 375°. Beat egg whites well; add vanilla and continue beating until very firm. Add sugar gradually beating until stiff. Fold in nuts and chocolate chips. Drop by spoonfuls on greased aluminum foil on cookie sheet. Put in oven. Turn off oven at once. Leave in oven 1 hour until oven cools.
Pre-heat skillet to 380° (hi-heat). Sift together all dry ingredients. Make a well in the center of the sifted ingredients. Add buttermilk and egg and mix with a knife, using a light hand. Pour approximately 1/2 c. batter onto lightly floured surface and lightly flour the batter. Using a light hand, pat down the batter with the back of your hand until it is about 1/2-inch thick. With a clean knife, swiftly cut the batter into 4 equal sections. Gently scoop one of the sections into the palm of your hand and quickly and lightly toss back and forth a few times and drop onto a pre-heated skillet. Repeat with other sections. Flip when brown 3 to 5 minutes. Cool, wrapped in a clean tea-towel. Serve with sweet savory topping. Always break apart, never cut!
Mix potatoes, cream cheese, egg and salt until creamy. Add onions and pimento. Put in ungreased casserole dish and bake for 45 minutes at 350°.
Chop lettuce and put in a large bowl. Brown ground beef and drain. Heat Ro-Tel and cheese soup in a saucepan. Top lettuce with Doritos, meat and sauce mixture. Salt and pepper to taste.
Preheat oven to 350°. In mixing bowl, cream butter and sugar. Beat in eggs. Blend in buttermilk. Stir in remaining ingredients just until blended. Pour into a 9 x 5-inch loaf pan, greased on bottom only. Bake 50 to 55 minutes.
Bring water to boil, dissolve soup in water. Pour over meat. Bake at 275° to 300° for 5 to 6 hours.
Combine all spices in a small bowl and blend well. Rub each side of tuna with spice mixture and sprinkle evenly with lemon and oil. Cover with plastic wrap and let stand for 1 hour. Broil on a rack for 4 minutes, 4-inches from flame. Turn and continue to cook for 3 to 4 minutes for medium done. The steaks should be well browned. Place on plates. Brush with melted butter. Sprinkle with coriander. Serves 4 people.
Cream butter and cream cheese until well blended. Add flour and blend well. Chill dough for 1 hr. Shape into 2 dozen balls. Put in muffin pan and press up sides. Beat together egg, brown sugar, butter, vanilla and salt. Set aside. Divide 1 cup of pecans into each muffin cup. Add egg mixture to each cup and top with additional pecans in each. Bake at 325 degrees for 25 minutes.
Beat eggs 5 minutes. Gradually add sugar. Add the remaining ingredients, mixing after each. Pour into jelly roll pan (I line with parchment paper) and spread evenly. Top with 1 cup chopped walnuts. Bake at 375° for 15 minutes. Sprinkle 10x sugar on towel. Flip cake over on towel. Let sit 2 minutes, then roll until cool. Unroll and fill.
Cook macaroni as directed on package; drain. Rinse in cold water; drain. Mix macaroni and remaining ingredients. Serve on salad greens if desired.
Lightly combine first 5 ingredients plus 4 teaspoons Worcestershire sauce. Divide into 6 parts. Shape one part beef mixture around cheese strip to form a roll. Wrap bacon slice around each roll. Place on jelly roll pan. Brush liberally with Worcestershire sauce. Bake in preheated oven at 475` for 15 to 18 minutes or until done as desired, brushing once more with sauce. Serves 6.
Prepare macaroni and cheese dinner as directed. Brown ground round with onion and bell pepper; cook until vegetables are tender. Combine macaroni and cheese with ground round; add the soup. Mix well. Place in casserole dish and bake at 350° until hot and bubbly. Serves 4.
Place butter pats at bottom of casserole. Sprinkle with bread crumbs. Add a layer of artichokes and a layer of mushrooms. Pat over with butter. Repeat until full. Bake at 350° for 3 minutes.
Mix meat with all ingredients, adding the boiling water last. Blend well. Shape into 24 meatballs. Place on cookie sheet and bake in 350° oven for 8 to 10 minutes, until lightly brown. Add to your homemade sauce or use bottled sauce. Good with spaghetti or as a meatball sandwich.
Mix all together and pour into a 9-inch unbaked pie shell. Bake 40 minutes at 350°.
Whip the cream and add sugar and lemon juice. Whip in the box of Jell-O until mixed well. Put into the pie shells. Chill for 1 hour.
Saute onion in margarine. Add tomatoes, drained whole kernel corn, drained Shoe Peg corn and creamed corn. Refrigerate at least 8 hours. Bake at 325° for 2 hours. Serves 8.
Place ham and cheese slices on 4 slices bread. Top with remaining bread slices. Spread outsides of sandwiches with butter. Grill in skillet over low to medium heat for 5 to 7 minutes on each side or brown in a sandwich grill for 5 to 7 minutes. Makes 4 sandwiches.
In microwavable bowl, mix potatoes and butter. Cover and microwave until potatoes are soft (approximately 15 minutes). Add cheese and bacon bits. Stir and microwave another 1 to 2 minutes until cheese melts.
Mix crumbs, butter, peanut butter and sugar in bowl. Mix until smooth. Put into buttered 9 x 9-inch pan. Melt chocolate chips in pan over low heat. Spread over mixture. Cool and cut into squares.
Brown hamburger and onion. Drain grease. Add seasoning and water. Simmer 15 minutes. Add refried beans. Sprinkle 1/2 of Doritos in pie crust bottom. Spread meat over Doritos and press down. Next spread sour cream over meat, then sprinkle rest of Doritos. Put cheese on top. Bake at 350° for 20 minutes.
Marinate chicken in yogurt overnight or 2 to 3 hours before cooking. Place 3 tablespoons of oil in a 3 to 5-quart pan. Add onion, chicken (yogurt also), ginger, garlic, cumin, cinnamon, cloves, cardamom, turmeric, chili powder and 1/2 cup hot water. Mix. Bring to a boil; reduce heat and cook for 1/2 hour. Stir occasionally. After water evaporates and oil begins to rise (around sides), stir gently and cook an additional 5 minutes. Add potatoes and green chilies. Cook 20 more minutes or until potato is tender. If desired, add a little more cinnamon.
Mix dry ingredients together. Pour oysters and liquid in medium size bowl. Cut with kitchen scissors. Add dry ingredients, a little at a time, to prevent flour from clumping. Mix well with fork. Try not to crush oyster pieces. Use large frying pan, medium-hot Crisco oil 1/2 inch deep. Dip using ladle; fry until golden brown. Flip. Drain on paper towels.
Peel, cook, drain and mash sweet potatoes. (Can use those found in can, heat in microwave.) While still hot, add butter, milk, eggs and vanilla. Mix well and pat into casserole dish. Mix together the pecans, brown sugar, stick of margarine and flour. Sprinkle on top of potato mixture. Bake at 350° for 40 minutes.
Butter brown paper to fit cookie sheet. Combine flour and sugar with bread crumbs. Add egg yolks and extracts until frothy. Add to flour. Beat until combined. If you pinch dough and it holds together, it's right. Add nuts. Work into dough with hands until it holds together. Divide in half. Shape into 2 x 12-inch logs. Beat egg white. Brush over logs. Bake 30 minutes at 375°. Cool for 1 hour. Cut into 1-inch cookies. Bake 10 minutes. Makes 4 dozen.
Stir cream cheese until very soft. Blend in 1/2 cup milk. Add remaining milk and the pudding mix; beat slowly with eggbeater until well mixed, about 1 minute (do not overbeat). Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about an hour. Serves 8.
Bake potato until done. Cool. Cut in half lengthwise. Scoop out potato being careful not to tear skin. Saute celery, onion and green pepper in margarine. Mash potato with fork and stir in remaining ingredients except cheese. Divide mixture into each shell. Bake on cookie sheet 10 minutes at 350°. Remove from oven and sprinkle with cheese. Bake 5 minutes more until cheese melts. Makes 2 servings 283 calories; 9 grams fat; 24 mg. cholesterol per serving.
Combine the vodka, champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass; drop them in and serve. Makes 1 cocktail.
Cream together, butter, brown sugar, eggs, vanilla and sour cream. Mix flour, soda, baking powder and salt. Then add to creamed mixture. Chill.
In a 9 x 1 1/2-inch round baking pan, stir together caramel ice cream topping and melted butter or margarine. Arrange pecan halves over caramel mixture.
Chop apples; add remaining ingredients. Stir well and chill 1 hour before serving.
Mix well and pour into unbaked pie shell. Bake at 350° until pumpkin is thickened and crust is done.
Mix all ingredients well and refrigerate for 1 hour before serving. Serve with assorted raw vegetables for dipping.
Combine all of the above ingredients. Shape into 8 or 10 individual loaves or put in muffin pan. Bake at 350° for 35 minutes. Makes 8 to 10 servings.