HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cracker crumbs, chili powder and cumin in shallow dish and set aside. Pound each breast to 1/4-inch thick. Top with 1/4 cup cheese, 1/2 teaspoon of chili powder and 1/2 teaspoon pimientos. Roll chicken from short edge and secure with toothpick. Coat with flour, eggs, then crackers. Place in dish or on cookie sheet and drizzle with butter. Bake at 350° for 35 to 40 minutes. Serve with salsa.
Mix ingredients in the order given. Add a little more liquid if mixture is too stiff. Oil and dust with flour three 8 or 9-inch pans. Bake in a 350° oven for 20 to 25 minutes or until bouncy to touch.
In a large skillet over medium heat, saute onion, celery and broccoli in oleo for 3 to 5 minutes. Stir in soups and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325° for 25 to 30 minutes or until hot and bubbly.
In cooking bowl, mix egg and milk together. Add can of creamed corn and drained can of regular corn. Stir in muffin mix. Bake in oven for 30 to 45 minutes at 350°.
Beat eggs. Add sugar, oil, flour, salt, apples and vanilla. Mix well and pour into greased and floured 9 x 13-inch pan. Bake at 350° for 50 minutes. When cool, ice with frosting.
Break cheese in little pieces. Mix all ingredients together and place in casserole pan. At 350°, cook 30 minutes, then add Durkee French onion rings on top last 5 minutes and lightly brown.
Mix all ingredients, adding beaten egg whites last. Fry in deep hot fat using a wire basket. To fry on a griddle, add 1/2 cup more milk. Will make 18 fritters.
Combine all ingredients. Put in loaf pan or casserole. Bake at 350° for 1 hour. Let set for 10 minutes before serving.
Preheat oven to 350°. Grease and flour a 9 x 13-inch rectangular baking pan. For base, stir together in a medium bowl until well mixed the dry cake mix, melted butter or margarine and 3/4 cup pecans or walnuts. Press mixture evenly into the bottom of prepared pan.
Prepare dinner as directed on package. Add remaining ingredients and mix well. Chill. Add additional salad dressing before serving if desired.
Cream the shortening and sugar. Add eggs and mix thoroughly. Sift dry ingredients together. Using low speed of mixer, add dry ingredients alternately with buttermilk and vanilla, beginning and ending with dry ingredients. Add mashed bananas and nuts. Mix lightly. Pour in greased 9 x 5-inch loaf pan and bake at 350° for 1 hour and 15 minutes.
Cook noodles and drain. Drain tuna and add to noodles. Add cream of mushroom soup and milk. Pour into casserole dish. Add mushrooms, if desired. Bake at 350° for 30 minutes.
Cream margarine and sugar, add eggs (mix). Add milk and vanilla. Add remaining ingredients. Bake at 325°.
Cook filling in a double boiler until creamy. Pour into pastry shell which has been lightly baked. Place in a moderate oven and bake until firm.
Mix all sour cream with Hidden Valley Ranch. Refrigerate while you prepare remaining. Season chicken. Fry onions in lemon juice. Cook until done, not overdone.
Saute the salt pork very slowly. Remove and reserve the scraps. Add the minced onions, celery and the clams to the grease. Stir and cook slowly for about 5 minutes. Heat and stir in the remaining liquid. Add 2 cups raw, diced potatoes. Cover the pan and simmer the chowder until the potatoes are done, but somewhat firm. Add the pork scraps and 3 tablespoons butter. Simmer for 3 minutes more. Add heated milk or half and half cream. Don't boil. Serve with oyster crackers.
Heat oven to 300°. Place bacon in pan. Add cold water to cover. Bring to a boil; simmer for 1 minute. Drain. Line dish with bacon slices. Add kraut in center and onion in the middle. Add juniper berries, garlic and caraway seed. Add sherry on top. Cover; bring to boil on stove, then bake in the oven for 2 1/2 hours. Take lid off; bake at 400° for 20 minutes.
Cook broccoli as directed and line bottom of greased 9 x 13-inch casserole. Cook chicken breasts in boiling water (or microwave) for 10 minutes and debone. Place over broccoli. Mix soup, mayonnaise and lemon juice; pour over chicken. Put grated cheese on top.
You've just got to cook it. And then you sit on the couch and you eat it.
In a large bowl, mix flour and sugar. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. Fill greased or paper lined miniature muffin cups half full. Top each with 1/4 tsp. jelly and the remaining batter. Bake at 400° for 10-12 minutes.
Cream margarine and shortening with sugar. Add eggs one at a time, beating between each. Gradually add flour and milk. Add salt. Add flavoring. Bake at 300° for 1 1/2 hours. Cool in pan.
*I mix together 1 1/2 loaves of cubed bread, 1/2 pound melted margarine, 2 chopped onions and poultry seasoning.
Mix the ground chuck, bread, egg, 1/2 package onion soup mix, mushrooms, salt, pepper and garlic thoroughly. Make into small balls. Brown lightly in margarine. Place in baking dish. Cover with the sour cream mixed with the remaining 1/2 package soup mix. Bake in a 325° oven for 30 to 40 minutes.
First Layer: Mix flour, pecans, sugar and margarine. Pack in bottom of 9 x 13-inch Pyrex dish. Bake at 350° for 15 minutes. Cool.
Spread potatoes in a 9 x 13-inch pan. Mix remaining ingredients, except bread crumbs. Pour over potatoes. Top with buttered bread crumbs. Bake 45 minutes at 350°.
Put in layers in order given into glass bowl. Mix sour cream, dressing mix and Miracle Whip. Pour on top of salad. Add crumbled bacon and chopped egg on top, then sprinkle with fresh ground pepper.
Mix; knead well. Let rise. Roll out. Spread with butter, cinnamon and brown sugar. Roll, cut and let rise again. Bake at 375° for 20 minutes. Frost, if desired.
Cook broccoli. Cook onions in boiling salted water until tender. Drain water. In saucepan, melt 2 tablespoons butter; blend in flour, salt and pepper. Add milk. Cook and stir until very bubbly, then reduce heat and blend in cream cheese. Place broccoli in casserole dish and pour sauce over it and stir well. Top casserole with sharp cheese. Melt 2 teaspoons butter and pour over casserole, then sprinkle bread crumbs over top. Bake at 350° for 40 to 45 minutes.
Butter casserole and add a layer of sliced potatoes. Cover with a layer of bacon, crumbled, and a layer of cheese. Continue layers until all ingredients are used. Melt 1 stick of margarine and pour over casserole. Bake at 350 for 25 to 30 minutes.
In a bowl, combine soup, milk, vegetables and tuna. Fold in noodles. Pour into greased crock-pot. Cook on low for 7 to 9 hours (high 3 to 4 hours).
Mix soups and Cheez Whiz in a large casserole dish. Add broccoli. Stir in 1/2 can onion rings; sprinkle the top of casserole with the other half. Bake, covered, for 30 minutes at 350°.
Combine butter, 10x sugar, salt, 2 cups flour in bowl. Press mixture into 9 x 13-inch pan. Bake in preheated 350° oven for 15 minutes or until light brown. Cool slightly. Combine remaining ingredients, 1/4 cup flour, 2 cups sugar, eggs, lemon juice. Mix all together. Pour over baked crust. Sprinkle coconut over lemon mixture and bake for another 25 minutes or until set. Cool. Cut into squares.
Turn soup into saucepan and heat over low heat. Blend in cream cheese and beat until smooth and dissolved. Soften gelatin in water; add to soup mixture, stirring until dissolved. Remove from heat. Stir in celery, onion, mayonnaise and shrimp; season with salt and pepper to taste. Pour into 1-quart ring mold and chill until set. Unmold onto serving plate and garnish as desired. Serve with crackers.
Melt 1/2 pound butter. Saute onion and chopped mushrooms in 1 tablespoon butter. Saute for 2 minutes and remove from heat. Season with salt and pepper. Add softened cream cheese. Stir in spices. Let stand. Cut crusts off bread and spread mixture on bread slices. Make 3 layers of bread (with mixture in between like sandwich). Butter both sides of outside slices with melted butter. Cut into 6 pieces, carefully putting on a buttered cookie sheet. Bake at 350° until toasty brown.
Preheat oven to 350°. Mix honey and butter in a saucepan. Heat over low heat until blended. Stir occasionally. Mix nuts and popcorn in a large bowl. Slowly pour honey-butter over popcorn, stirring as you pour. Mix well so all is covered. Spread single layer on cookie sheet. Bake 10 to 15 minutes at 350° or until crisp. Store in covered container.
Cook macaroni according to package directions. Drain. Add magarine to hot macaroni and stir until melted. Add salt and pepper to taste. Pour into casserole dish. Add tomato juice so that it just barely covers macaroni. Put in 350° oven until tomato juice is heated through. Add sliced Cheddar cheese on top. Put back in oven until cheese melts. Stir well.
Mix together cake mx and mandarin oranges. Then add eggs and oil, mix well with mixer. Bake in 2 or 3 layer pans at 325° for 25 minutes. Do not overbake. Let cool.
Chop lettuce and eggs together; toss lightly. Place on salad plate. Pour on your favorite dressing.
Mix first 6 ingredients well and pour into unbaked pie shell. Melt the 2 tablespoons butter and pour over filling. Bake 10 minutes at 450°. Reduce heat to 350° and bake 45 to 50 minutes more.
Mix dry ingredients; add remaining ingredients and mix until blended. Pour into greased 8 x 8-inch pan and bake at 400° for 35 minutes.
Melt margarine	and pour in long pan. Crumble Oreo cookies and put in margarine. Press down. Mix cream cheese and 1 Cool Whip with 10x sugar. Put on top of cookies. Mix puddings with milk and pour on top. Put (8 ounce) Cool Whip on top of this and sprinkle with more cookie crumbs.	Refrigerate about 2 hours.
Mix all ingredients together except bacon. Put into 2-quart casserole dish. Top with bacon strips. Bake 20 minutes or until heated through.
Combine first 5 ingredients blending until smooth. In a separate bowl, combine dry ingredients and mix well. Then add wet to dry ingredients together. Makes 18 medium muffins. Bake at 350° until wooden pick inserted in center comes out clean.
Combine brown sugar, corn syrup, butter and salt. Cook over medium heat, stirring constantly, until mixture reaches 260°. Remove from heat and stir in baking soda. Pour mixture over popped corn in large roasting pan. Stir until well coated. Bake for 1 hour at 200°, stirring 3 or 4 times. Store in airtight container.
Dissolve jello in hot water. Add cold water. Fold in remaining ingredients. Chill until firm. Top with Cool Whip.
In large skillet, brown meat, onions and garlic. Drain. Add tomato sauce, paste, water, salt and pepper. Simmer, covered, 30 minutes. Cook macaroni and spinach in separate pans according to package directions. Drain. Cool both. Add beaten eggs and parsley to spinach; stir. Combine meat mixture, spinach and macaroni in large baking pan and stir until blended. Top with cheese. Bake at 350° for about 30 to 40 minutes.
Bring water to a boil in a 10-inch skillet (nonstick). This can be part chicken broth, white wine or any flavoring such as seasoning packets. Add corn meal and stir until all liquid is absorbed. Smooth out with the back of a spoon. Lower the heat and cook for 1/2 hour. When the edges pull away from the side of the pan, shake the skillet. If the Polenta moves, it is cooked. Invert a plate or wooden board over the top of the skillet and turn it over. Cut into wedges and top with tomato sauce and cheese.
In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until the sugar is dissolved. Pour over cucumbers and onions. Mix well. Cover and chill overnight. May be refrigerated for up to 2 weeks. Yields about 2 1/2 quarts.
Melt chocolate in milk. Add sugar and corn syrup. Cook slowly, stirring until sugar dissolves. Bring to boiling; cover and cook 3 minutes. Uncover and cook to soft ball stage (236°), stirring frequently. Remove from heat; add butter and cool to lukewarm (110°) without stirring. Add vanilla and beat vigorously until very thick and no longer glossy. Quickly spread in a greased pan. When firm, cut in squares. Makes 2 dozen pieces.
Bring vinegar and sugar to boil. Add eggs, cornstarch and mustard mixed together. Cook until thick and add 1 teaspoon of salt. Thin with partially whipped cream to desired consistency.
Combine sweet potatoes, eggs, milk, sugar, 1/2 cup butter and vanilla in bowl; mix well. Spoon in baking dish. Mix remaining ingredients in bowl and sprinkle over mixture. Bake at 350° for 25 minutes.
Bring salted water to a boil over an open fire in a large pot. Put in 1 potato per person. Boil 10 minutes. Add 1 onion per person and boil another 10 minutes. Add 1 ear of corn per person and boil another 10 minutes. Add 3 links of sausage per person and boil another 10 minutes. Add 1/2 pound shrimp per person and boil 5 to 10 minutes longer. Pour off water and serve. Great for R. A. Campouts.
Preheat oven to 425°. Spread 1/2 of pie filling in bottom of pie shell. Bake 15 minutes. Remove from oven. Reduce oven to 350°. In small bowl, beat cream cheese with sugar, eggs and vanilla. Pour over hot pie filling. Bake 25 minutes. Center will be soft. Cool completely and spoon rest of pie filling in center and sour cream around outside. Refrigerate.
In a large bowl, break noodles into small pieces: set seasoning packet aside. Add coleslaw mix almonds and onions. In a small bowl, combine the oil, vinegar, sugar and contents of seasoning packet. Pour over coleslaw mixture and toss to coat; serve immediately.	Refrigerate leftovers.	Yields 6 servings.
Fry sausage in medium skillet. Crumble and drain. Divide in half and put in each pie shell. Do the same with the cheese. Add onion and green pepper to the eggs, then pour into pie shells. Bake at 375° for 40 to 45 minutes. Cool, then serve. Great warmed up, too!
Baste sliced eggplants with olive oil on both sides and place on ungreased baking sheet. Bake or broil 2 to 3 minutes on both sides, until supple (do not burn). Chop soy Mozzarella cheese and garlic cloves. Combine with the organic salsa. Spoon 1 to 2 teaspoons of salsa, soy cheese, garlic mixture into sliced, boiled eggplant. Roll up into round shape and place in ungreased baking dish. Add remaining salsa on top. Bake 10 to 15 minutes, until bubbly.
Cook Grape-Nuts and milk in a double boiler for 15 minutes. In a baking dish, combine the sugar, eggs and butter. Beat together. Pour in hot Grape-Nut and milk mixture. Stir until blended. Add vanilla. Bake at 350° for 45 minutes.
Cook noodles according to package directions. Cook beef and onion in cooking oil until meat is browned. Add tomato sauce, corn, green pepper and chili powder to meat mixture and cook 10 minutes. Put a layer of noodles in a 2-quart casserole dish, then a layer of meat mixture. Bake for 20 minutes at 325°. Add shredded cheese and bake until melted.
Combine all ingredients, then spoon into a lightly greased one-quart casserole. Bake at 350° for 20 minutes, or until bubbly. Serve hot with bagel chips or melba toast.
Dissolve gelatin in boiling water. Add lime rind and juice. Spoon in ice cream, stirring until melted and smooth. If necessary, chill until mixture will mound. Spoon into crust. Chill until firm, about 2 hours. Garnish with whipped topping if desired. Serves 8.
Mix rennet tablet in small amount of water to dissolve (about 1 tablespoon); set aside. In large pan, heat milk until a little more than warm to touch. Beat flour, sugar, vanilla and eggs and stir into milk. Pour into a large bowl. Add rennet mix; stir well, then let stand until sets or feels firm to touch, about 45 minutes to 1 hour. Bake in greased large casserole dish. You may use this for setting time. Also start cooking at 400° for 15 minutes, then lower temperature to 375°. It will rise in the middle and later fall, this is to be expected. Done when can insert knife in the middle and come out clean. Can be served with ice cream hot or cooled and refrigerated. Good both ways.
Put 1/2 of the cheese mixture into unbaked pie shell. Add ham or bacon and then rest of cheese mixture. Mix together the heavy cream, milk, eggs, mustard, nutmeg, salt and pepper. Add to above. Top with 1 tablespoon butter. Bake 45 minutes at 350° or until custard sets. Serve with salad.
Mix and refrigerate overnight. Roll out and cut into shapes with cookie cutters. Bake at 350° for 12 to 15 minutes.
Mix ingredients together and place in a loaf pan. Bake at 350° for 1 hour.
Mix flour, sugar and butter. Pat it in 8-inch square pan and bake at 350° until light brown. Mix remaining ingredients and put in baked crust. Bake until light brown and toothpick comes out clean. Frost top with powdered sugar icing; cut in squares.
Melt shortening in saucepan with warm milk. Put in large mixer bowl; add yeast, eggs, sugar and salt. Mix. Add small amounts of flour to make soft dough. Remove beaters; add more flour until dough can be handled. Knead. Shape into rolls. Place in two Pam sprayed 9 X 13 pans. Let rise. Bake at 350° for 25 minutes. Note: *May add potato flakes, mashed potatoes, or wheat germ as part of the flour.
Season flattened chicken with salt and pepper. Saute in heavy skillet in vegetable oil. Cook for 2 minutes on each side or until lightly browned. Discard oil. Add cream, capers, tarragon and lemon juice. Bring liquid to a boil and continue to cook over high heat, stirring constantly, until volume is about half. Remove from heat and add butter. Spoon sauce over each chicken breast and serve immediately. It cannot be made ahead and/or frozen. Serves 4.
Boil the sugar, vinegar, oil, mustard, celery seed and salt. Pour over slaw and refrigerate 3 to 4 hours.
Combine and spread in buttered 8-inch square pan. Dot top with butter and bake at 350° for about 3/4 hour.
Press biscuits onto greased cookie sheet until bottom is covered. Pour eggs over biscuits until biscuits are covered evenly. Sprinkle sausage and cheese over top. Bake at 400° for 12 to 15 minutes.
Mix yeast and water in a bowl. Add sugar and table salt. Add flour; mix well. Put the dough on some waxed paper on a table; knead it until smooth. Cut off pieces; make them into shapes you like. Dough should be about 1/4-inch thick. (If too thick, they will be doughy; if too thin, they will be too brittle.) Place them on a cookie sheet. Brush the pretzels with a beaten egg, then sprinkle with coarse salt. Cover the complete top of the pretzel with egg. Bake at 425° for 12 to 15 minutes, or until they are golden brown, then eat them!!
Soak bread crumbs in water. Cook onion in margarine until light brown. Mix meat, eggs and onion. Season to taste with salt, pepper and a dash of nutmeg. Add parsley. Roll into small balls; lightly flour. Cook until brown, about 20 minutes.
Cut meat in 1-inch squares. Brown meat. Remove meat and add gravy mix with water. Bring to a boil, stirring constantly. Stir in remaining ingredients, except noodles. Return meat to skillet. Cover and simmer 1 1/2 hours, stirring occasionally. Serve over cooked noodles. Serves 5 to 6.
Beat heavy cream in a bowl until thick. In separate bowl, mix cream cheese, sugar and vanilla. When well mixed, add to thick cream and mix well. In spring-form pan, stand ladyfingers around edge and lay a layer along the bottom. Pour in half of the mixture, then add another layer of ladyfingers. Top with topping of your choice (example: strawberries, cherries or pineapple). Preparation time: 25 minutes.
Mix all ingredients together and pour into pie shell. Bake at 325° for 35 minutes. Cut stove off and leave pie in stove to set.
Blend dry ingredients together. Add water slowly, mixing with hands. When dough is sticky enough to require oil on the hands, it is just right. Don't make the dough too stiff. Break off a ball the size of golf balls. Pull it or roll it to 5-inch circle. Make 2 or 3 holes in the dough for even cooking. Place in hot oil in frypan. Brown lightly on both sides. Serve hot with butter and honey.
Stew chicken breasts for 1 1/2 hours and reserve broth. Skin, bone and cut up chicken into small pieces. Put in casserole. Blend mushroom soup and sour cream and pour over chicken. Mix stuffing according to directions, but substitute reserved chicken broth for water. Put this over soup mixture. Cover the casserole and bake at 350° for 45 minutes. Serves 8 or more.
Dissolve Jell-O and stir in pineapple and sugar. Fold in the rest of ingredients. Spoon into container and chill.
Melt butter or margarine in a 9 x 13-inch pan. Add graham cracker crumbs and 2/3 cup sugar. Press down smooth. Beat cream cheese, 1/2 cup sugar, eggs and vanilla until creamy. Pour over crust. Bake 15 minutes at 375°. Cool for 2 hours. Top with blueberry pie filling. Chill before serving.
Mix salad oil, honey and vanilla; heat until bubbling, stirring a lot. Mix remaining ingredients well, then add liquid and mix completely. Spread in a greased jelly roll pan. Bake in 325° oven for 15 to 30 minutes or until brown. If this is too sweet, the total sugar could be reduced.
Mix all ingredients except potatoes until smooth. Add potatoes and mix until well blended. Pour onto hot, well-greased pan. Brown on both sides and serve. Makes 10 to 12 pancakes.
Mix dry ingredients. Add beaten eggs, melted margarine, Karo and vanilla. Mix well. Add pecans if desired. Pour in unbaked pie shell. Bake at 400° until knife inserted comes out clean, about 45 minutes.
Mix together. Pour into greased 9 x 13-inch baking dish. Cover. Let set 24 hours in refrigerator. Bake at 350° for about 1 1/2 hours. Serves 8 to 10, 12 with small portions.
Cut green peppers in half lengthwise. Remove seeds and membranes. Mix ground beef, tomato sauce, rice, egg, oregano, salt, pepper and garlic powder. Spoon into pepper halves. Place on roasting rack and cover loosely with wax paper.
Place hot dogs in microwave for 30 seconds. Place hot dogs in roll for 20 seconds in a microwave. Put cheese strips on hot dogs in the roll and microwave the whole thing until cheese melts or dog is done.
Put in 8-quart pan. Bring to a boil. Reduce heat and simmer 30 minutes. To serve, strain punch and float orange slices on top.
Use leftover mashed potatoes or boiled potatoes. Add onion, flour and salt. Mix well. Put oil in skillet. When hot, spoon potato mixture into pan and fry until golden brown, turning once. If using mashed potatoes, add a little milk until you can mix well with a spoon.
On a large piece of heavy foil, place the brisket. Sprinkle the brown sugar, onion soup mix and garlic powder over the brisket. Drizzle the ketchup over all. Fold the foil securely around the brisket, leaving an airspace. Place in shallow roasting pan. Bake at 325° for 3 to 3 1/2 hours or until brisket is tender. Transfer brisket to a warm platter and slice. Skim fat from sauce and serve sauce with brisket slices.
Place onions and 1 can chicken broth in large pot. Over medium heat, bring to a slow boil. Cook 10 minutes. Add carrots and cook for 20 minutes. Stir in broccoli and mushrooms; remove from heat. Let stand until needed.
Sift together dry ingredients. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk. Shape in 2-inch roll; chill. Slice about 1/4-inch thick. Place half the slices on ungreased cookie sheet. Spread each with 1/2 teaspoon peanut butter and seal edges with a fork. Bake at 350° for about 12 minutes. Cool slightly; remove from cookie sheet. Makes 2 dozen.
Drain the loquats and reserve syrup. Add wine to the loquats, marinate for 15 minutes. Pour loquat syrup into a saucepan, heat to boiling point and boil to reduce to half the volume. Combine the marinated fruit with the syrup, add the liqueur, stirring well. Add almonds. This can be served as a dessert or side dish with curry, fish, pork or poultry. Serves 4.