HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together in one bow and beat for one minute. Pour into a 9 x 5 x 3 inch loaf pan, which has been greased or sprayed with Pam. Bake at 350° for 55-60 minutes, or longer. Take a toothpick test to see if the bread is done. Note: Reduced Fat Bisquick may be used in this recipe.
Coat chicken pieces in mixture of first 4 ingredients. Brown coated chicken pieces in butter (20 minutes). Place in casserole dish. Combine rest of ingredients in saucepan; cook for 5 to 10 minutes. Pour mixture over chicken pieces. Bake 45 minutes at 350°. Serves 4.
Cook noodles. Mix in large bowl the noodles, 1 1/2 cups sauce, Ricotta cheese, Mozzarella cheese, parsley, egg, oregano and pepper. Put 1/2 cup sauce on bottom of 9 x 13-inch pan. Spread mixture into pan. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes at 375°.
Dissolve jello	in boiling water. Add blueberries and juice and pineapple with its juice. Pour into 9-inch square pan. Refrigerate until set. Make topping by mixing together cream cheese, sour cream, sugar and vanilla. Spread on jello. Sprinkle with nuts, if desired. Cut into squares.
Reserve juices from fruit. Butter baking dish well. Layer the crumbled cookies, some fruit, more cookie crumbs and some melted butter. Repeat layers. Lastly, mix bourbon or rum with reserved juices and brown sugar. Pour over fruit. Bake at 350° for 30 minutes.
Mix together chicken, chopped bacon, cheese, garlic powder, oregano, hot sauce, salt and pepper. Prepare black beans and rice according to package directions. Reduce cook time by 10 minutes. Stir chicken mixture into rice and let stand 10 minutes. Turn into casserole dish and serve hot with sour cream and green onions as garnish.
Cream margarine with sugar. Add flour, soda, baking powder, salt and spices. Add buttermilk and stir. Blend in dates, pecans, eggs and pumpkin. Pour into greased pan. Bake at 350° for 45 minutes or until done. Serve with whipped cream or ice cream, if desired.
Using 1 or 2 apples per person, wash, core and peel about 1/3 down from top. Place apples in baking dish. Fill apple with butter, sugar and any other filling you'd like. Cover and bake at 375° for 30 minutes. Remove cover, basting 2 or 3 times and bake 15 minutes longer or until tender.
Mix lightly and drop with spoon on greased pan. Bake at 400° for 12 to 15 minutes.
Combine first 8 ingredients in large Dutch oven. Simmer, covered, 25 minutes or until chicken is tender. Remove chicken from broth. Skim fat from broth. When cool enough to handle, remove bones and skin from chicken and discard. Cut meat in pieces. Leave broth in pot. Brown sausage in microwave or small skillet. Drain on paper towels. Cut into 1/2-inch slices. Add tomatoes, onion and sausage to broth in pot. Simmer, covered, 10 minutes. Add okra, corn, red pepper seasoning and chicken. Simmer, covered, 10 minutes or until okra is tender. Remove bay leaf. Serve over rice.
Mix all ingredients, except soda and vanilla. Cook on low heat until mixture forms a soft ball in cold water. Add soda and vanilla and stir. Be careful not to let mixture boil over when soda is added. Remove from stove and cool slightly. Spread on warm cake layers.
Brown meat and onion in butter. Mix with rice and seasoning. Blanch leaves in boiling water. Place meat mixture in center of leaves. Fold over and secure with toothpick. Place in greased dish and cover with tomato juice. Bake at 350° for 35 to 40 minutes.
Mix ingredients together well and drop by teaspoon onto a greased baking sheet. Bake at 350° for 15 minutes until lightly browned. Remove cookies immediately from sheet. Makes 35 cookies.
Clean the insides out of the tomato. Set aside. Mix tuna, Miracle Whip and celery or onion together. Spoon into tomato. Sprinkle paprika onto the top. Serves 6.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, the ham and onion powder in ungreased 13 x 9 x 2-inch baking dish. Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes. Makes 8 to 10 servings. Good for breakfast, brunch or Sunday night supper.
Preheat oven to 350°. Dip chicken pieces first in flour, then egg, then bread crumbs. Put oil in bottom of baking pan. Place chicken in baking pan. Bake 25 minutes; turn and bake an additional 25 minutes.
Mix all ingredients together for 3 minutes. Pour into 3 cake pans or one 9 x 13 pan. Bake at 350° for 30 to 45 minutes or until done. Let sit and cool.
Combine seasonings and sprinkle on both sides of fish. Make a sauce with the melted butter, soy sauce and Worcestershire sauce. Baste fish with sauce mixture. Bake uncovered at 350 degrees for 30 to 40 minutes. Halfway through, turn over and baste again with sauce mixture.
Combine the mayonnaise, mustard, dill weed, salt and pepper. Mix potatoes and onion; add sauce gently to coat. Serve warm or cold. Makes 4 1/2 cups.
Brown beef with garlic and onions. Add bay leaf, cumin, paprika, tomatoes, tomato sauce, red pepper, chili powder, oregano and water as needed. Simmer approximately 1 hour. Add flour to thicken last 30 minutes.
Mix together 1/4 cup sugar and cinnamon. Place a layer of apples in a greased baking dish. Sprinkle 1/2 the sugar and cinnamon mix over the apples; cover with the remaining apples and then the other half of the sugar and cinnamon mix.
Measure out 1/4 cup soup combined with beef, bread crumbs, onion, parsley and egg. Shape into meatballs 1 1/2-inches in diameter. Brown in skillet with shortening; blend remaining soup with water. Cook over low heat for 10 minutes; stir occasionally.
Mix Jell-O by directions on box. Put in refrigerator to congeal. Mix pineapple, pecans (sugar, if used) and salt. When Jell-O is set, mix with 1 container of Cool Whip. Add chilled pecan and pineapple mixture. In large dish alternate layers starting with angel food cake which has been pinched in bite-size pieces. Pour Jell-O mixture over cake until all is used. Top with Cool Whip. Then add frozen coconut on top. Refrigerate overnight. Can put in punch bowl or oblong dish.
Thaw scallops if frozen. Rinse thoroughly in cold water. Combine water and salt in 2-quart saucepan and bring to boil. Add scallops; reduce heat and cover. Simmer for 2 to 3 minutes, depending on size. Drain. Place beans and scallops in well-greased baking dish, 8 x 8 x 2-inches. Cook onion in 2 tablespoons of oil until tender. Add milk, soup, curry and pepper. Heat, stirring, until well blended. Pour over scallop mixture. Combine crumbs, cheese and 1 tablespoon oil. Sprinkle over top of casserole. Bake at 425° for 10 to 15 minutes. Makes 6 servings.
Mix together softened butter and sugars. Beat in eggs. Add remaining dry ingredients and blend thoroughly. Add vanilla, semi-sweet and white chocolate bars. Drop by spoonfuls onto ungreased cookie sheet. Bake at 300° for 23 to 25 minutes.
Crumble angel food cake. Fold in cheese, sugar and Cool Whip. Mixture will be chunky. Pour fruit on top. Chill for 1 hour before serving.
Put peaches in 9 x 13-inch baking pan. Sprinkle with sugar and dry cake mix.	Mix together. Drizzle melted butter over all and sprinkle top with cinnamon. Bake for 40 minutes at 350° until golden brown. Can be served with ice cream.
Mix butter, 4 cups flour and powdered sugar together. Pat into bottom of a 13 x 9-inch pan. Bake 15 minutes at 350°. Beat eggs; add remaining ingredients and mix. Pour onto baked crust. Bake 25 minutes longer. Dust with powdered sugar. Cut into squares.
Mix all ingredients. Hollow out French bread. Cut the leftover bread into shapes. Pour dip into hollowed bread, use bread shapes to dip.
Wash and slice okra; place okra in a pan or saucepan with a little water in bottom of pan for only a couple of minutes. Stir in can of tomatoes, juice included. Bring to a boil, then reduce heat and simmer until okra is cooked. Thicken with a little flour if too runny.
Combine cream cheese, sugar, topping mix, milk and vanilla. Beat until light and fluffy. Pour into pie crusts. Spread 1/2 cup coconut on each pie and chill. Prepare instant pudding mix according to directions. Add 1 teaspoon vanilla; pour over cream cheese layer. Garnish with whipped cream and toasted coconut.
Cream butter well; add sugar and cream until fluffy. Beat eggs well and add. Blend with cream mixture. Chop fruits and nuts and mix with small amount of flour. Sift remaining flour; fold in fruit and nuts. Grease tube or loaf pan. Pour in batter; put in cold oven and bake at 250° for 3 hours or loaf pan for 2 1/2 hours at 300°. Cool in pan or on rack. This cake can be frozen. It makes a little less than 5 pounds. No liquid other than the flavorings is needed.
Preheat oven to 350°. Mix all the ingredients except cheese. Flour and grease pan. Pour half the batter into pan. Sprinkle grated cheese over batter. Add rest of batter and put more grated cheese on top. Cook for 30 minutes.
Cook the rice and vegetable oil until rice is brown. Then add the water, bouillon cube and the soy sauce. Cook covered for 20 minutes. Then simmer the onion, celery, green pepper and beef; simmer for 10 minutes more. May need to add a little more water. All water should be absorbed at end of cooking time.
Grind the cranberries. Combine with strawberries and sugar. Cook over medium heat to boil. Boil 1 minute. Take off heat and add the pectin. Stir well. Let set 5 minutes. Skim off foam. Put in jars and seal.
Put in pan and cook until all sugar and water disappears and is crystallized. Put on cookie sheet and bake at 300° for 30 minutes. Shake every 10 minutes during baking period.
Add 1/2 cup of the milk to the mix and beat 2 minutes. Add remaining milk, eggs and vanilla; beat 2 minutes. Pour into 2 greased and floured 8-inch layer pans or a 13 x 9-inch cake pan. Bake at 375° for about 20 minutes for layers or 35 minutes for 13 x 9-inch pan.
Dissolve cornstarch in part of the water, add remaining water, strawberry jello and sugar. Mix well. Heat to boiling, boil one minute, stirring constantly to avoid scorching. Cool.
Heat oven to 400°. Grease bottoms of 12 medium muffin tins, large size muffins only use 6-muffin tin. Mix all ingredients in large bowl. Turns brownish in color. Place in muffin tin. Bake 20 to 25 minutes or until golden brown. Remove from pan. Enjoy!
Put all ingredients in mixing bowl and mix by hand with wooden spoon until well blended. Make small balls and roll them in powdered sugar. Place on greased baking sheet. Bake at 350° for 10 to 15 minutes until bottoms are lightly browned.
Use food processor with steel knife. Place parsley in work bowl. With machine running, drop garlic through feed tube and mince. Add lemon juice, oil, rosemary, 1 teaspoon salt and pepper. Process 3 seconds to blend. Transfer to large plastic bag. Add turkey and seal airtight. Marinate 4 hours at room temperature or overnight in refrigerator. Bring to room temperature before continuing.
In a saucepan, heat cream. Add syrup and butter; heat well. Remove from heat and add powdered sugar and vanilla, mixing well until smooth.
Put warm water and yeast in a large mixing bowl. Let stand 5 minutes. Add milk, butter or oil, salt and sugar. Beat flour, soda and eggs into milk, butter or oil, salt and sugar. Cover the bowl. Let stand overnight or at least 8 hours. When time to cook, add 2 eggs, then 1/8 teaspoon soda. Beat well. Batter will be thin. Spread over entire waffle iron.
Mix dry ingredients together and slowly add sour milk until mixture forms a doughy consistency. Divide into 4 pieces. Bake at 375° for 30 minutes. Put cross on dough before baking.
In a large saucepan, cook potatoes, chicken bouillon, celery margarine, salt and pepper until potatoes are done. Add flour, milk, and cheese and stir until thickened. Makes 6 servings.
Lightly grease each muffin cup with butter or margarine (spray vegetable coating can be used). Roll pastry dough out to 1/16-inch thickness. Cut six circles 5 1/2 to 6 inches in diameter. Line each cup with a circle of dough, being careful not to stretch dough. Trim and flute edges. Prick sides and bottom of each shell with a fork. Microwave on 2/3 power (Medium-high) for 4 to 6 minutes or until shells appear flaky. During cooking, rotate 2 to 3 times or as needed. Set aside.
Wash the large cucumbers. Pour boiling water over cucumbers, enough to cover them. Let stand overnight. Repeat 3 times (4 times total). Drain and cut cucumbers into 1/2 to 3/4-inch chunks. Rinse. Mix and bring the ingredients to a boil. Put the cucumbers into the mix. Take off heat. Let stand for 2 days, stirring occasionally. Bring all to a boil. Put into sterilized jars and seal. Additional processing in hot water bath for 5 minutes may be done. Makes 10 to 12 pints.
Drain pineapple well. Set juice aside and reserve. Mix jello with only 3 cups water. Let jello cool. Mix soft cream cheese with juice until real smooth and creamy. When jello is cool, add cream cheese mixture through sieve. Set in refrigerator until it starts to jell. Add crushed drained pineapple. Mix often until jelled. When set, garnish with maraschino cherries and crushed nuts on top.
Cook chicken; cool. Pull apart and put in a 13 x 9-inch pan. Mix soup and sour cream; pour over chicken. Top with crushed crackers and dot with butter. Bake at 350° until hot and bubbly.
Cook bacon until crisp, place on paper towel to absorb fat. Mix apples, sugar and nutmeg. Pour into greased 9 x 13 baking dish. Crumble bacon over apples. Sprinkle cheese over bacon. Beat eggs, milk, and bisquick mix together. Pour over apple, bacon, and cheese. Bake at 375° for 30 minutes or until knife comes out clean. A good breakfast or brunch casserole. Serve warm.
Slice onions thinly. Saute onions in butter until very soft (do not brown). In a casserole dish, place 1/2 of onions and 1/2 crushed Ritz crackers. Sprinkle thick with Parmesan cheese. Repeat onions, crackers and cheese. Bake at 350° for 1/2 hour.
Crumble cooled cake into punch bowl. Pour in pineapple. Add pudding, bananas, pie filling and Cool Whip. Sprinkle pecans on top.
Break up the sponge cake or ladyfingers and spread with jam. Place in the bottom of glass dish (large). Arrange fruit on top of sponge cake; set aside. Make Jell-O; allow to cool a little, not yet firm, then spoon gently over sponge cake so that the Jell-O penetrates the sponge cake. Put dish into the refrigerator; Jell-O needs to be set firm. Meanwhile, make custard; allow to cool but not set, then spoon over the already set Jell-O. Just before serving, spoon over the set custard the La Creme or whipped cream and decorate.
Grind onion, Spam and cheese. Mix together well. Spread on deli-rye or half a hamburger bun. Broil until cheese melts. Great for parties, teenage treats or lunch.
Mash potatoes. Add sugar, eggs, margarine and vanilla. Pour into buttered 2-quart baking dish.
In medium bowl, put beaten egg, water and buttermilk. Blend with whisk until well blended. When blended, add paprika, allspice, ginger, black pepper and salt. Whisk until blended again. Put in chicken pieces and marinate 1 hour at room temperature. A damp dish towel may be placed over the bowl to keep flies out.
Wash zucchini and blot dry. Do not peel. Cut off ends. Cut into 1/2-inch slices. In a skillet, heat 2 tablespoons diet margarine. Saute zucchini over high heat until lightly browned. Be careful not to burn. Add onion and green pepper. Cover tightly and cook 2 minutes. Add tomatoes and spices and bring, uncovered, to a simmer. Pour into a flat baking dish. Sprinkle evenly with breadcrumbs and Parmesan cheese. Melt remaining margarine and drizzle over entire surface. Broil at 450° until crispy and browned. Serve at once.
Mix cake according to directions, pour into a 13 x 9 x 2-inch cake pan and bake according to directions. When done, let cool. Place vanilla pudding on top of cake first. Drain pineapple and put it on top of the pudding. Spread whipped topping over the crushed pineapple.
Salt chicken; brown on top of stove in butter. Mix rice, both cans of soup and water. Pour in a 9 x 13-inch baking dish. Place chicken on top. Bake 45 minutes at 350°.
Brown the ground beef with the onion and garlic. Drain and add remaining ingredients. Bring to a boil and simmer one hour.
In large bowl, combine shortening, sugar and egg and mix well. In small bowl, sift together flour, baking powder, salt and nutmeg. Add to first mixture alternately with milk. Grease muffin tins and fill 2/3 full. Bake at 350° for 20 to 25 minutes. Immediately roll in melted butter, then in cinnamon sugar. Serve warm. Makes 12 to 18 muffins.
Boil water; reduce heat. Add tea bags, apple slices, cinnamon and sugar. Let simmer 15 minutes. Remove tea bags and apples. Remove from heat. Stir in vanilla. Makes 8 (1 cup) servings.
In a bowl, combine potatoes, eggs, flour, cream, salt and onion. In a large skillet, melt half of butter. Drop potato mixture by heaping tablespoonful into skillet and fry until golden brown on both sides. Add butter to skillet as needed.
Heat oven to 350°. Brown meat with green pepper and onion; drain. Stir in dressing, tomato sauce, Parmesan cheese, oregano and black pepper. Cook 2 to 3 minutes over low heat or until thoroughly heated. Place 1/2 of the spaghetti in a 2-quart casserole. Top with 1/2 of the meat mixture and 1/2 cup Cheddar cheese. Repeat layers. Bake 30 minutes. Makes 6 servings.
Prepare rice as package directs. Mix rice and remaining ingredients. Refrigerate overnight. Top with crushed chips. Bake at 350° for 45 minutes.
Cook noodles in boiling water until tender. While noodles are boiling, brown ground beef. Pour off excess oil. Add chopped onion and the jars of Prego sauce. Turn heat to medium-low. When noodles are tender, rinse with cold water.
Served at the June 1988 end-of-year church party. This recipe can be easily expanded.
In frying pan with lid, layer with sauerkraut, hamburger, chopped onions, rice and on top the tomato sauce. Cover and just simmer about 30 minutes. Serve.
Boil and dice potatoes. Boil and dice eggs. Dice onion. Fry and crumble bacon. Add remaining ingredients. Cool and serve.
Slice squash and soak in ice water 1 hour. Mix sugar, vinegar, pepper, onion and spice and put in a pot and bring to a boil. Drain squash and add to mixture and bring to a hard boil. Place in jars. Makes 8 pints.
Cut eggs lengthwise. Remove the yolks and mash. Mix with mayonnaise, paprika, curry powder and dry mustard. Refill egg whites. Place in baking dish, 10 1/2 x 6 x 1 1/2-inches. Melt butter. Blend in flour and add celery soup and milk. Cook and stir until bubbly. Add cheese. Stir in curry powder. Pour over eggs.
Thaw shrimp, if frozen. Dissolve chicken bouillon granules in the hot water. Combine cornstarch and pepper. Stir in lemon juice and soy sauce. Stir in bouillon; set aside.
Simmer celery, carrots and onions in enough broth or water to cover until soft. Add potatoes and broth or water to cover. Add salt and white pepper.
Heat oven to 425°. Stir together sugar, flour, nutmeg, cinnamon and salt. Mix lightly with apples. Pour into pastry-lined 9-inch pie pan. Dot with butter. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm.
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom. The skillet must heat at least 10 minutes. I find using a gas grill works best for this. Coat both sides of fish generously with seasoning, patting it in by hand. Place fish in skillet and pour 1 to 2 teaspoons melted butter on top of each fillet. (Be careful; butter may flare up.) Cook uncovered until the underside looks charred (2 to 4 minutes). Turn fish over; top again with melted butter and cook until done (2 minutes). Serve immediately with extra butter, if desired.
In a large mixing bowl, dissolve yeast in milk. Add 4 cups flour, eggs, butter, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in thirds. Roll each portion into a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12 to 14 minutes or until golden brown. Brush with butter if desired. Yield: 3 dozen.
Melt chocolate in water and let cool to room temperature. Cream butter and sugar together. Beat in eggs, one at a time. Add chocolate and vanilla. Sift flour with baking powder and add melted chocolate and buttermilk alternately to it. You will need to make 4 or 5 separate additions. Beat just until barely smooth after each addition - be careful not to overbeat. Stir in coconut and chopped nuts. Turn batter into 3 greased 8 inch layer cake pans and bake in preheated 350 degree oven for 20 - 25 minutes, or until straw inserted in center comes out clean. Remove from oven and let stand in pans for 10 minutes, then turn out on rack to cool.
In a large mixing bowl, combine sugar, brown sugar, shortening, margarine, eggs, vanilla, salt and baking powder; mix well. Add flour, baking soda, Rice Krispies, oats, pecans and coconut. Hint: This recipe is very dry; do not add liquid.
Toast bread; lay tuna on slice. Top with vegetables, then cheese. Broil until cheese is melted.
Cream ingredients. Stir in rhubarb. Put in 9-inch pie crust. Bake at 375° for 1 hour.
Mix all of the ingredients and beat several minutes on high with an electric mixer. Pour into an unbaked pie shell. Bake 35 minutes at 325° or until set. Cool! Top with whipped cream or ice cream to serve. Makes 1 pie.
Brown the meat; drain the fat. Stir in the onions, salt, bread crumbs, 2 tablespoons Parmesan cheese and sour cream. Slice zucchini thin lengthwise. Season with salt and pepper. Arrange half of the slices in a greased 2-quart baking dish. Add meat mixture, then cover with rest of zucchini slices. Bake, covered, at 350° for 40 minutes. Uncover and put Mozzarella slices and last tablespoon of Parmesan cheese over top. Bake, uncovered, 10 more minutes.
Brown meats; add other ingredients and simmer until all are melted. Serve over chips and top with lettuce and tomatoes.
Mix well 2 instant vanilla pudding and sour cream. Add crushed pineapple with juice. Mix well. Blend in Cool Whip and chill before serving.
Mix Stove Top stuffing in a bowl (do not cook) according to package directions. Cut pocket in each pork chop. Fill with stuffing mix. Coat with Shake 'n Bake. Place on wire rack in shallow baking pan and bake 45 minutes at 350° or until brown and crusty.
Cook potatoes in jackets until tender. Peel and shred. Combine potatoes, sour cream, onions, 3/4 cup cheese, salt and pepper. Put in buttered 2-quart casserole. Top with remaining cheese and paprika. Bake, uncovered, at 350° for 30 to 40 minutes. Serves 8. May be assembled early and refrigerated (add 10 minutes to baking time).
Mix together the first 2 ingredients; spread in long dish (put a little aside to garnish top). Mix together the next 4 ingredients; beat until stiff like whipped cream. Spread 1/2 of mixture on top of crumbs, then spread cherry pie filling. Spread other half of cream on top of cherries. Sprinkle leftover crumbs on top. Let chill 4 hours or more.
Add all dry ingredients to potatoes. Combine eggs, milk and melted	margarine to potato mixture. Bake in a 375° oven about 40 minutes or until done in center. Add lemon or vanilla flavoring, if desired.
Beat eggs and oleo together. Mix with other ingredients and pour into a greased 2-quart casserole dish. Bake at 400° for 20 minutes, then at 350° for 1 hour.
Slice potatoes thinly. Add onion, salt, and pepper to taste. Dot with butter. Cook on high 5 minutes.
Brown linguica, drain fat. Add remaining ingredients except half the cheese. Mix well. Turn into a 2-quart casserole. Sprinkle with remaining cheese. Bake at 400° for 25 to 30 minutes.