HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in large baking dish. In saucepan, boil onion and water for 3 minutes. Add milk and sliced or grated cheese; simmer until cheese is melted. Add Ro-Tel and soups; heat until boiling. Place Doritos over chicken; pour sauce over top. Be sure sauce covers all. Bake at 400° for 20 to 30 minutes.
Beat real good in blender. Gradually add 1 cup oil and beat real good. Very good taste!
Cream butter and sugars; add eggs and vanilla. Beat well. Add flour, salt and soda. Mix well; add chips and nuts. Bake at 350° for 8 to 10 minutes. Do not overbake.
Mix cheese and oleo then add the remainder of the ingredients. Pour mixture onto buttered cookie sheet.
Mix cake mix, butter and 1 egg and put in 13 x 9-inch pan. Mix 3 eggs, powdered sugar and cream cheese and put on top of cake mixture. Bake at 350° for 35 minutes. Cool and cut into squares.
Brown ground beef; drain. Stir in pizza sauce, undrained mushrooms, oregano, garlic salt, onion and pepperoni. Bring to boil; remove from heat. Combine macaroni with milk. Place in a 2-quart casserole. Layer the ground beef, sauce, 1/2 of macaroni and 1/2 of cheese; repeat layers. Cover; bake at 350° for 25 to 30 minutes. Enjoy!!
Mix thoroughly and make into loaf. Add dash of Worcestershire sauce. Spread mustard and catsup on top. Roll in foil paper tightly. Bake at 350° for 1 1/4 hours. Drain and bake open 15 minutes to brown top.
Beat all ingredients except the eggs and chocolate chips and mix 2 minutes. Add 4 eggs all at one time. Mix another minute. Add chocolate chips. Bake in greased and floured Bundt pan for 1 hour at 350°.
Cream butter, sugar, eggs, vanilla, salt and peanut butter. Add flour and baking powder and spread in small greased cookie sheet. Bake until slightly brown. Cut into bars.
Mix first five ingredients and pour into a large casserole. Coat the crumbs with margarine and place on top. Bake at 350° for 30 minutes.
Prepare according to instructions and spread over the first layer of filling. Allow to set. Top with whipped topping and garnish with slivered almonds before serving.
Trim fat from flank steak and poke it with a fork on both sides. Place in container to marinate overnight. Combine ingredients and pour over meat. Turn the meat occasionally. Broil flank steak until cooked to desired doneness. Heat marinade separately and serve as a gravy topping over the meat.
Mix together the first four ingredients in a saucepan and cook over low flame 15 minutes. Add Rice Krispies, vanilla and chopped walnuts. Remove from heat; cool 10 to 15 minutes.
Mix sugar, margarine, milk and pudding together. Set aside. Slice each loaf of bread into 12 slices. Break each slice into 2 or 3 pieces and place in a greased 10 x 13-inch pan. Pour 1/2 sugar mix over this. Repeat with other loaf of bread. Pour remaining sugar mix over all.
Mix the first 7 ingredients well. Fold in coconut; pour into 2 unbaked pie shells. Bake at 350° for 40 minutes, or until firm. Makes 2 pies.
Combine egg, milk, ketchup, onion, salt and pepper. Add dry crumbs and let soak a few minutes. Add sausage and beef; mix lightly. Shape into 2 loaves on a shallow baking pan. Ketchup can be spread on top, if desired. Bake at 350° about 1 hour. Can be frozen satisfactorily.
Dissolve jello in boiling water. Add cold water and lemon juice; chill until thickened. Stir in apple, celery, raisins and nuts. Pour into a 2 1/2 or 3-cup mold. Chill until firm, about 3 hours. Unmold.
Combine stuffing and butter. Put half in 13 x 9-inch baking dish. Add chicken on top. In separate bowl combine cream of mushroom soup, cream of chicken soup and 2 cups of broth. Put this mixture over top of chicken and sprinkle remainder of stuffing on top. Cook at 350° for 30 minutes.
Mix water and grease; let boil. Pour lye into mixture; boil. Add 3 gallons water. Cook until thick. Pour into mold.
Heat oven to 350°. Combine first five ingredients. Fold in candy. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 8 to 12 minutes until golden.
Cut apples and soak in salt water for 30 minutes. Soften cream cheese at room temperature. Whip cream cheese and marshmallow cream together until creamy. Keep cool until ready to serve.
Cream oleo, sugar and salt; add beaten egg and vanilla. Beat together good. Add your flour sifted with baking powder and soda. Beat together well; then take small amount on floured board and pat it out. (I do not roll mine.) Cut with a cookie cutter. I use a juice glass. Put a teaspoon of filling on bottom cookie; cover with top cookie. Make a slit in top and sugar each cookie with a little sugar. I use raisin filling or Solo brand apricot, raspberry or any other.
Combine cream cheese, mayonnaise and sugar. Stir in cranberry sauce, pineapple, pecans and Cool Whip. Pour into 9 x 13-inch pan and freeze. Serve slightly frozen.
Heat oven to 350°. Butter an 8-inch cake pan and dust with flour.
Mix and pour over spareribs. Bake at 350° for 2 hours or on medium heat all day in crock-pot.
Brown ground beef in butter. Add onions, green pepper and celery and simmer on range top until almost tender. Pour into ovenproof casserole (4 quarts or larger). Mix in tomatoes, salt, pepper and rice. Blend well. Garnish top with chopped parsley. Bake in a 350° oven for 30 minutes. Serves 8.
Dissolve jello in water; add Vernors slowly. Add rest of ingredients. Let set a while, then stir.
Cut up wings. Set aside. (Throw tips away.) Combine red hot sauce, vinegar and margarine. Dip chicken pieces in sauce and arrange on flat baking tray. Sprinkle with Hidden Valley Ranch (dry). Bake at 350° for 1 hour.
In casserole dish, blend soup and milk. Stir in tuna, eggs and peas. Bake at 400° or until hot; stir. Top with cheese; bake until cheese melts.
Preheat oven to 350°. In a large bowl, combine brown sugar, corn syrup, eggs, vanilla extract and cinnamon; beat well. Stir in Nestle Toll House semi-sweet chocolate morsels, nuts, oats, raisins and orange rind. Pour into prepared pie shell. Bake at 350° for 35 to 40 minutes. Serve warm. Garnish as desired. Makes one 9-inch pie.
Layer bread crumbs (in bottom of buttered 9-inch pie plate; save 1/2 of bread crumbs for top), tomatoes, onions and cheese. Repeat. Pour beaten eggs over top and remainder of bread crumbs and top with bacon. Bake at 325° for 45 minutes. Good summertime recipe.
In large saucepan, bring broth and water to boil. Add rice and salt; when boiling reduce to low. Cover and cook 10 minutes; add spinach and dill pushing spinach down into rice. Cover and cook 10 to 15 minutes longer until rice is tender and water absorbed. Remove from heat and let stand 3 to 5 minutes. Before serving, stir spinach and cheese into rice. Makes about 4 1/2 cups. Good as a starch and vegetable.
Put first 5 ingredients together in double boiler. Stir in remaining ingredients in boiler and mix well. Cook over boiling water, stirring, until gelatine dissolves and mixture is heated (10 minutes). Remove from heat; chill until mixture mounds when dropped from spoon. Beat egg whites until stiff. Beat 1/4 cup sugar. Fold in pumpkin mixture; put in baked shell. Serve with whipped cream.
Mix flour and seasonings and pound thoroughly in meat. Heat drippings and brown meat on both sides. Add onion, green pepper, boiling water and tomatoes. Cover and cook slowly over very low flame for 2 hours.
Put apples in a large bowl; add beaten eggs to apples (the eggs keep the apples from turning dark). Add oil and sugar; mix well. Add dry ingredients, nuts and raisins next to last; last add vanilla. Mix well. Bake for 1 hour at 325° in a greased and floured 9 x 13-inch pan. Makes 12 servings.
Brown sausage and onion in a skillet. Drain. Add potatoes and eggs; scramble all together. Place generous amounts of cooked mixture in a steamed tortilla. Use picante sauce, if desired.
Drain and mash tofu with a fork. Saute onions and bell pepper in a little water. Add tofu and seasonings. When tofu is done, add CASHEW CHEESE and tomato dices. Stir together well. Pour into a Pam-sprayed 8 x 8-inch baking dish. Bake at 350° for 25 minutes. Serves 8.
Bake cake according to package directions. When done, punch holes in cake with wooden spoon. In saucepan, combine pineapple and sugar. Cook for 5 minutes. Pour over cake and let set to cool. Slice bananas and layer over cake; cover with Cool Whip and top with coconut, nuts and cherries.
Mix and pour in buttered casserole. Bake at 350° for 40 to 50 minutes.
Layer 1/3 of crackers into single layer in 9 x 13-inch dish. Combine pudding and milk in large mixing bowl. Beat at low speed for 2 minutes. Fold in Cool Whip. Spoon 1/2 of the mixture onto crackers. Repeat cracker layer. Put on rest of pudding mixture. End with crackers.
Mix first three ingredients as for pie crust. Grease a 9 x 13-inch pan and pat into pan. Bake 20 minutes at 350°. Mix together next three ingredients. Add eggs. Blend in the lemon juice. As soon as crust comes out of oven, top with lemon mixture. Return to oven for 25 minutes. Cool and sprinkle with powdered sugar. Cut into squares.
Sprinkle meat with salt and pepper. Using a mallet, pound all of the flour into the meat. In a skillet, heat oil over medium-high. Brown the meat on both sides. Arrange onion slices over the meat. Combine remaining ingredients and pour over onions. Cover and simmer until the meat is tender, about 45 minutes. Remove meat and keep warm. Cook the sauce until it is reduced and thickened, about 5 minutes. Season to taste with additional salt and pepper, if desired. Pour sauce over meat and serve immediately.
In a small mixer bowl, beat together sugar and butter for 4 minutes or until light and fluffy. Beat in melted chocolate and vanilla. Add eggs, one at a time, beating on medium speed of electric mixer for 2 minutes after each addition, scraping sides of bowl constantly. Turn mixture into baked pie shell. Chill several hours before serving, making sure it is set before serving. Garnish with whipped cream and chocolate curls as desired.
Mix all ingredients. Pour over 3 to 4 pounds boneless stew meat; cover. Bake 4 to 5 hours at 300°. If too soupy, remove lid last 1/2 hour. With fork, shred meat. Some liquid will absorb into shredded meat. Serve on hamburger buns. Easy and delicious.
Mix the first 7 ingredients together. When well mixed, pour in pecans. Stir well. Pour in unbaked pie shell. Bake at 400° for 15 minutes, then at 350° for 30 to 45 minutes. Pie is done when crust is brown and edge of filling is set.
Wash and dry chicken; coat with flour. Heat oil and brown chicken. Remove to shallow baking pan.
Combine flour, sugar and salt in large bowl. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Whisk water, egg and vinegar in cup. Sprinkle onto flour mixture 1 tablespoon at a time, tossing with fork and adding more water as needed until pastry holds together. Divide into 4 balls; flatten into disks. Wrap and refrigerate 1 hour. (Reserve 2 pastry disks for another use. Wrap and freeze up to 1 month.)
Combine flour, eggs and water to form a firm dough. Break off small portion of dough at a time and roll out onto floured surface until thin. Cut into circles using the rim of a 16 ounce glass (floured). Fill center with 1 teaspoon of filling and fold in half. Seal edge with water and press lightly with fork tip. Drop into boiling water and butter mixture. Cook until they float and remove from water. Brush with butter and freeze.
Mix cream of chicken soup, sour cream and carrots together. Boil the sliced zucchini until tender with the onion and water for 5 minutes. Drain and stir in soup mixture. Combine the stuffing mix with melted butter. Toss gently. Line the bottom of a casserole dish with half of the stuffing mixture, then add the vegetable mixture, then add the remaining stuffing mixture on top. Bake at 350 degrees for 25-35 minutes.
Mix Nestle Quick, flour, 1 1/2 cups sugar and salt together. Add beaten egg yolks. Add milk and 1 teaspoon vanilla. Cook until thick, stirring constantly. Pour into baked pie shell. Beat 3 egg whites with 1/2 cup sugar, baking powder and vanilla. Pour on pie and bake until brown.
Combine turkey, broth, noodles, beans, rice and seasonings in baking dish and let stand for 10 minutes. Cover dish with foil. Bake at 375° for 30 minutes.
Preheat oven to 350 degrees. Grease the bottom and sides of a 11 x 7 inch baking dish.
Cook carrots, covered, in 1/2-inch boiling water 8 minutes; drain. Turn carrots into a 1-quart baking dish. Stir in raisins, I Can't Believe It's Not Butter!, honey, lemon juice and ginger. Bake, uncovered, in a preheated 375° oven 35 minutes. Stir occasionally. Spoon into serving bowl. Sprinkle with almonds. Yield: 4 servings.
Mix all ingredients and stir until moistened. Pour into 9 X 13 greased pan. Sprinkle chocolate chips on top. Do not mix into batter. Bake 30 minutes in a 350° oven. Can be sprinkled with powdered sugar if desired and can also add nuts on top.
Salt and pepper chicken pieces. Brush with Ranch dressing. Coat with combined crumbs and cheese. Place in baking dish and cover with foil. Bake one hour or until tender at 350°.
Cream well the margarine and Crisco. Beat in sugar, eggs, flour, lemon and 7-Up. Pour into a greased and floured Bundt pan. Bake at 325° for about 1 hour.
Put onions in 12 x 7-inch dish. Add crackers and sausage. Add layer of onions and top with soup. Add salt and seasoned salt. Add cheese and pimentos. Bake at 375° for 1 hour.
Wash, peel, core and cut a few apples into small pieces. Place apple pieces into a pot and cover with water until 1/4 of the apples are in the water. Add a little cinnamon to taste. Slowly cook the apples over low heat until mushy. Stir into sauce. Eat warm or cold.
Sprinkle gelatin over 1/2 cup of the orange juice. Set aside to soften.	In a medium saucepan, combine cranberries, wine, remaining 1/2 cup orange juice, apricots, and sugars. Bring to a boil, stirring to dissolve sugars.	Simmer 15 minutes. Stir in gelatin mixture and simmer, stirring 5 minutes longer. Stir in pecans. Pour into a 4-cup mold sprayed lightly with vegetable oil. Smooth the top. Refrigerate overnight or until firm.	To serve, dip bottom of the mold in hot water. Invert onto a serving plate, tapping mold to release jelly.
Melt together margarine, sugar and cocoa. Add eggs, mixing well. Add flour and salt to the nuts and then to the sugar mixture. Stir in vanilla. Bake at 350° for 25 to 30 minutes in a 9 x 9-inch pan. Remove from oven and cover with miniature marshmallows. These will start to melt and then cover with Chocolate Sauce.
Preheat the oven to 350°. Lightly grease a cookie sheet. Cream the sugar and butter until fluffy, about 3 minutes. Beat in the yolks and vanilla. Sift the dry ingredients together, then add to the batter in 4 parts, mixing well after each addition. Form dough into balls the size of a walnut and place balls on cookie sheet about 2 inches apart. Do not flatten. Bake for approximately 11 minutes. Cool on a wire rack. Repeat with remaining dough until used up. Makes approximately 4 dozen.
Peel bananas and mash with fork. Stir in sugar. Stir in flour, baking powder and nutmeg. Fry by spoonful in hot oil; turn and brown on both sides. Drain on absorbent paper. Garnish with a sprinkle of sugar. Serve hot.
Cream the sugar and shortening; add the eggs and beat well. Sift the dry ingredients together and add to the first mixture. Add the nuts. Drop batter from a teaspoon onto a greased cookie sheet, spacing two-inches apart. Bake in a moderate oven, 350°, for ten to twelve minutes. Makes six dozen cookies.
Combine sausage and onion in a large skillet; cook until sausage is browned, stirring until it crumbles. Drain well. Stir in sauerkraut and 2 tablespoons bread crumbs. Combine cream cheese and next 4 ingredients in a large bowl; add sausage mixture, stirring well. Cover and chill 2 hours. Combine mayonnaise and mustard; set aside. Combine eggs and milk in a small bowl; set aside. Shape sausage mixture into 3/4-inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 cup bread crumbs. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°. Fry, a few at a time, 2 minutes or until golden brown. Drain on paper towel. Serve with mayonnaise mixture. Yields 5 dozen.
Preheat oven to 350°. Use a large spoon to cream butter and sugar. Add yolk of egg and mix well. Add flour and salt; mix well. Stir in fruit and nuts. Be sure to have fruit and nuts well coated with dough. Beat egg white until it holds soft peaks; fold into dough. Using a teaspoon, drop dough onto an ungreased cookie sheet 2 inches apart; bake 10 to 12 minutes. Yields 5 dozen cookies.
Mix first 3 ingredients and completely cool. Cream oleo, sugar and eggs. Sift together flour, cocoa and salt. Add vanilla to date mixture and alternate date mixture and flour mixture into sugar. In last portion of flour, add nuts. Bake approximately 45 minutes at 350°.
Combine sugar and cinnamon. Melt 1/2 stick margarine and place in 9 x 13-inch pan. Sprinkle brown sugar on top. Break off small amounts of bread dough and roll into a shape of a hot dog. Dip into melted butter and roll in sugar and cinnamon mix. Tie the dough in a knot. Place in 9 x 13-inch pan. Let rise about 1 hour until double in size. Bake at 375° for 20 minutes. Flip onto aluminum foil.
Saute pork at medium heat in olive oil until lite brown. Add pepper, onion and garlic and simmer for a few minutes. Add the rest of the ingredients and mix well. Cook slowly until liquid evaporates. Stir; cover and cook on low heat until the rice is tender. Serve warm. Serves 8.
Preheat oven to 425 degrees. In a large bowl, combine the crust package, 1/3 cup of the pizza sauce and the entire container of cheese from package along with the sausage, bell pepper and onion. Mix well. This mixture is thick, so it might be necessary to use your hands for mixing. Shape into small balls about 1 inch in diameter. Place on an ungreased baking sheet. Bake for 12 to 15 minutes. The remaining pizza sauce can be used as a dip. Insert a toothpick into each pizza ball and dip into sauce.
Place dates in microwave-safe dish. Cover with water and microwave on High power for 2 minutes, until dates are soft. Drain, cool and chop. Mix chopped dates with peanut butter and honey.
Mix together. Put into 8 x 8-inch pan (instead of loaf pan). Bake at 350° for 20 to 30 minutes.
Place ice cold water in the bowl along with chunks of ice cubes. After painting fingernails, place hand in bowl of water and ice for 20 seconds. Remove hand from water and nail color will be dry to slight touch.
Mix together everything (with juices) except corn. Simmer and add corn when almost done.
Drain blueberries and pineapple, saving the juice-should be 1 cup, if not, add water. Bring juice to boil and add jello. Stir until dissolved. Then add 2 cups of cold water. Next add blueberries and pineapple. Let congeal.
Mix oatmeal and brown sugar. Add margarine and white sugar. Bake at 350° for 15 minutes. Remove from oven and chill. Melt together peanut butter and chocolate chips. Spread on top of chilled mixture. Chill 1 hour before serving.
Melt margarine, remove from heat, and blend in sugar and egg. Sift the dry ingredients, and add to the mixture. Add vanilla and nuts. Spread in greased 8 inch pan and bake for 25 minutes at 350 degrees. Do not overbake. Make 16 - 2 inch brownies.
Put all ingredients in crock-pot. Stir and cook on low for 8 to 10 hours.
Mix mayo and sugar very well. In a glass 9 x 13 dish, layer veggies starting with lettuce, then peas, celery, onions and green pepper. Spread mayo dressing over veggies. The dressing should be somewhat warm; it is easier to spread. Add shredded cheese and tomatoes, if wanted. Top with bacon bits. Chill for at least 1 hour or so.
Put one layer of chopped lettuce, one layer peas and one layer onions. Slice eggs and put on top of onions.
In large mixing bowl or pitcher (3-quart). Blend spices with apple juice. Add remaining ingredients; chill. Mix before serving with Sweet*10. Makes 6 (1-cup) servings.
Boil chicken for 15 minutes. Bake almonds and sesame seeds 10-15 minutes at 350°, or until brown. Marinate chicken in dressing overnight or half day. Mix chicken (with dressing) with lettuce, onions, almonds and sesame seeds. Serve. Great with warm bread!
Mix water and Jell-O. Let set until it starts to jell. Then add all other ingredients; mix well. Let jell until firm.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix together hash browns, soup, cheese, sour cream, onion and salt. Pour over potatoes. Top with cornflakes (crushed) and drizzle with melted butter over all. Bake, uncovered, at 350° for 45 minutes.
Mix all ingredients together, except cheese. Pour half into hot, greased 9 x 12 x 2-inch pan. Sprinkle half of cheese. Add remaining mixture; top with remaining cheese. Bake for 25 minutes in a 450° oven.
Preheat oven to 450°. In large mixing bowl, beat eggs on high speed about 1/2 minute. Add pumpkin, evaporated milk, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt and vanilla. Beat on low until blended, about 1 1/2 minutes. Pour into prepared pastry shell. Bake 10 minutes, then reduce heat to 350° and bake for 45 minutes or until knife inserted into center of pie comes out clean. Serve with whipped cream topping.
Mix in order given, folding Cool Whip in last. Pour in a glass serving dish. Refrigerate.
Melt butter. Mix together the white sugar, brown sugar, nuts and cinnamon. Roll dough into balls the size of walnuts. Dip in melted butter and roll in sugar mixture. Drop in angel food cake pan and let rise until pan is 3/4 full. Bake at 350° for 35 to 45 minutes. Cool for 15 minutes before removing from pan.
Cream butter and sugar. Add eggs and vanilla. Combine flour, cocoa, soda and salt. Add to butter mixture. Stir in chips and nuts. Drop on cookie sheet. Bake at 350° for 8 to 9 minutes.
In a microwave-safe dish, combine sugar, cocoa, salt, milk and vanilla. Add margarine to center of dish. Microwave on High until melted. Stir to blend. Add nuts. Chill and cut into squares.
Mix all together. Let set at least 3 hours before serving. Serve on crackers.
Cream margarine, sugar, flour and salt. Add almond extract. Take teaspoon size of mixture; roll into ball, then roll in sesame seed. Make indention in middle of ball and fill with preserves. Bake at 400° for 10 minutes.
Soak raisins in enough water to make 1 cup of juice, overnight or a few hours. Mix all ingredients well, except vanilla. Let stand 5 minutes. Cook and stir on medium heat until mixture comes to a full boil. Pudding will thicken as it cools. Remove from heat. Stir in vanilla. Cool 20 minutes or more and stir. Serve warm or chilled. Makes 6 servings.
Cream butter and sugar; add whole eggs, one at a time. Beat well; stir in bananas. Sift flour, then add soda in a mixing bowl. Add this to preceding mixture; stir alternately with milk and nuts. Bake at 350° for 1 hour. Put in a floured loaf pan.
Mix mayonnaise, lemon juice, curry and soup. Stir in chicken. Layer broccoli in the bottom of an 8 x 10 or 9 x 12-inch baking dish. Cover with the chicken mixture, then sprinkle with the cheese and finally with the bread crumbs. Bake at 350° for 30 to 40 minutes until bubbly around the edges. Serves 6.
Chop and saute onions in margarine over moderate heat (about 20 minutes). Remove pan from heat and add cooked chicken, pimentos and cubed cream cheese. Mix and add salt and pepper to taste. Put over heat just to warm mixture up; stir.
In large bowl combine meat, orange juice, vinegar, garlic, cumin and salt. Marinate 10 minutes. In skillet heat oil; add onion, pepper and chicken mixture. Cook 3 to 5 minutes, until chicken is cooked. Serve on flour tortillas with diced tomatoes, shredded lettuce and salsa. Makes 4.
Melt butterscotch morsels and peanut butter over low heat, stirring constantly, until completely melted and smooth. Add peanuts and noodles; mix until well coated. Drop by teaspoon on waxed paper and let sit for 2 hours. Serve. Makes approximately 4 to 5 dozen.
Use 3 tablespoons per cup with hot water or can be used as iced tea also.