HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, combine chicken broth, flour and garlic. Stir until thickened. Spray bottom and sides of baking dish with Pam. Spoon layer of sauce in bottom of pan. Place spinach on top of sauce. Sprinkle with thyme. Arrange fish on top of spinach. Sprinkle with black pepper. Pour remainder of sauce over fish. Sprinkle with cheese and dust with paprika. Bake, uncovered, at 400° for about 30 minutes or until fish is flaky. Serve with wild rice. Serves 8.
Beat eggs; add sugar, oil and vanilla. Beat until thick and lemon color. Stir in zucchini. Sift dry ingredients together and add to mixture. Stir in nuts. Bake at 350° for 55 to 60 minutes in greased and floured pan. Baking time may vary according to size of pan. Test with toothpick.
Lightly grease an 8 x 8-inch pan. Make 4 sandwiches using some of the mustard and 2 slices of cheese for each. Place side by side in prepared pan. With a fork, beat eggs, milk and salt in a bowl until well blended. Pour over sandwiches. Cut remaining 2 slices of cheese in half. Place 1 piece of cheese on each sandwich. Cover and refrigerate 2 hours or up to 24. Cook at 350°, uncovered, for 40 minutes; remove and let stand 10 minutes. Cut and serve.
Boil hen until it falls to pieces. Remove bones and skin. Chop chicken in small pieces. Add all vegetables (except potatoes) and cook in broth with chicken until it can be eaten with a fork. Cook potatoes separately, mash and add to stew to thicken. Stew scorches easily and should be stirred frequently as it begins to thicken.
Just slightly warm the mushroom soup in pan. Add the gelatine which has been softened in 3 tablespoons cold water. Add cream cheese and mayonnaise and blend well. Add all other ingredients and mix well. Pour into a 1-quart mold and chill for several hours. Serve with crackers.
Mix all together and chill until dough is firm. Divide into 4 parts. Roll out 10 x 14-inch in plastic wrap. Freeze 4 hours. May be frozen up to 4 months.
Combine cranberry sauce, pineapple, lemon juice and salt. Mix well. Prepare whipped topping (with water). Use only half bag. Fold marshmallows and whipped topping into cranberry mixture. Chill until ready to serve.
Saute onion in margarine. Boil rice and drain; mix with chopped broccoli. Microwave Cheez Whiz. Mix with soup. Combine all ingredients together. Pour into baking dish. Bake at 350° for 45 minutes or until bubbling and golden brown. Makes 6 servings.
Bring cheeses to room temperature and knead together. Add garlic and chili powders and blend well. Add pecans and knead once more. Divide into 2 balls and roll into logs. Sprinkle chili powder onto foil and roll up in foil. Close tightly. Keeps well in refrigerator.
Mix first 8 ingredients together with fork; spread over the bottom of a 9-inch pie pan. Bake 40 minutes at 350°.
Heat oven to 350°. Grease 18 regular muffin cups. Beat butter and sugar in a medium size bowl until pale yellow and fluffy. Beat in eggs, one at a time.
Combine first five ingredients. Spoon into an unbaked pie crust. Top with the remaining crust; crimp edges to seal. Cut slits in top crust for steam to escape. Bake at 375° for 40 to 45 minutes. Let set for 10 minutes before serving.
Beat eggs. Add sugar. Blend well and add oil. Add remaining ingredients. Pour into greased and floured tube or Bundt pan. Bake at 370° for 1 hour.
Put the first 3 ingredients in a blender with the hot water. Blend until mixed. Let stand until begins to jell. Add the pineapple, nuts and Cool Whip. Refrigerate several hours or overnight.
Place 3 scoops of ice cream into a tall glass. Pour 8 ounces of juice into glass. Stir a little. Add a spoon and a straw.
Boil potatoes; after they cook, cool and peel off skin. Chop potatoes. Chop onion and green pepper. Chop eggs. Add all ingredients together. Depending on the size of the potatoes, more mayonnaise may need to be added or subtracted. Refrigerate for several hours. This will feed about 12 people.
Mix pudding and buttermilk. Add Cool Whip and oranges. Just before serving, add the crushed cookies.
Break up Swiss steaks in 1-inch pieces. Saute onion slightly. Mix all ingredients together and put into pie shell. Cook in oven at 350° for 30 minutes or until pie shell is done.
Peel apples and chop; set aside. Measure salad oil into large mixing bowl. Add sugar and eggs. Beat until creamy with low speed of mixer. Sift flour, salt, soda and baking powder; add small amount of flour mixture at a time to creamed mixture. Add vanilla. When all flour has been added, remove mixture and fold in chopped apples. Add chopped nuts. Spread in 9 x 13-inch pan. Bake in 350° oven.
Grease 13 x 9 x 2 pan; line bottom with wax paper and spray with Pam. Sprinkle coconut and pecans over bottom of pan. Combine cake mix, water, eggs and oil and beat according to box directions. Pour batter over coconut/pecans. In saucepan, combine cream cheese and butter. Melt over low heat. May use mixer to thoroughly combine. Add powdered sugar. Pour over batter, being careful not to pour too close to the sides of the pan. Bake 40 minutes at 350°. Remove from oven. Cool 10 minutes and invert into a serving platter.
Mix chocolate cake mix, margarine and 2 beaten eggs. Press into a 9 x 13-inch floured and greased pan. Mix cream cheese, powdered sugar and 2 eggs (beaten until frothy). Pour over cake mixture already in pan. Top with pecans. Bake for 45 minutes at 350°.
Cream together the first five ingredients. Sift salt, soda and flour together and add. Add chips and nuts. Drop a teaspoonful on cookie sheet and bake at 350° for 10 minutes.
Remove skin from chicken; boil chicken until tender and debone. In a large pot, combine chicken and remaining ingredients; cover and simmer for 45 minutes.
Mix all together and spread in greased and floured pan. Beat egg whites stiff. Add 1 cup light brown sugar and 1 cup nuts. Pour over batter. Bake 30 minutes. Enjoy.
Sift together flour, sugar, cocoa, salt and soda, then add oil, vanilla and vinegar. Pour 2 cups boiling water over mixture. Mix until smooth (don't heat). Pour into ungreased 13 x 9 x 2-inch pan and bake at 350° for 40 to 45 minutes.
Combine crushed pretzels and sugar. Add margarine, stirring until well combined. Press into bottom of a 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 6 to 10 minutes. Cool.
Cook broccoli and then add all other ingredients. Pour into a large casserole dish and bake at 350° for 35 to 40 minutes.
Prepare pasta according to package directions. Brown ground beef and chopped onion; drain. Add sour cream, taco seasoning and diced Ro-Tel to meat mixture. Simmer for 15 minutes. Stuff meat mixture into prepared pasta and place in a 9 x 13-inch casserole dish, reserving 1 cup of meat mixture to pour over stuffed pasta. Top with Cheddar cheese and bake in a 350° oven until cheese is bubbly.
In a large skillet, saute onion, green pepper in oleo. Add tomatoes, mushrooms and olives. Add meat or chicken, if desired. Simmer uncovered for a few minutes. Place half of the spaghetti in a greased 13 x 9 x 2 baking dish.
Mix cookie crumbs, 1/4 cup sugar and margarine in 13 x 9-inch pan. Press firmly into bottom of pan. Refrigerate 10 minutes. Beat cream cheese and remaining 1/4 cup of sugar in medium bowl until smooth. Gently stir in 1/2 of whipped topping. Spread evenly over crust. Sprinkle chopped candy bars over cream cheese layer. Pour milk into large bowl. Add pudding mixes. Beat with wire wisk 1 minute. Pour over candy bars. Let stand 5 minutes or until thickened. Spread remaining whipped topping over pudding layer. Refrigerate 2 hours. Top with additional candy bars. Cut into squares. Makes 15 to 18 servings.
Shell and devein shrimp. In heavy skillet, heat margarine and add garlic. Cook, stirring briefly, without browning. Add shrimp and stir briefly. Add remaining ingredients and cook until shrimp are no longer translucent (about 5 minutes). Do not overcook. Serve over rice. Serves 3 to 4.
Mix the first 5 ingredients, 1/3 cup of water and 1/2 cup pineapple chunks, cut up. Shape into small balls. Bring sauce to boil; add meatballs and remaining pineapple chunks. Simmer, covered, 25 minutes or until done. Serve hot in chafing dish. Makes 40 to 50 balls.
Cook raisins in water until water is gone or just add chopped dates. Add applesauce, eggs, liquid, sweetener and oil. Mix well. Mix together the dry ingredients and blend in with the applesauce mixture. Add vanilla. Bake in a loaf pan or tube pan in a 350° oven for 45 minutes or until done.
Mix together 1/3 cup sugar and cornstarch. Add peach slices and coat well. Cook peach mixture in a saucepan over medium heat until peaches are tender and mixture is thickened. Stir frequently; set aside. Mix together Bisquick, milk, 2 tablespoons of sugar and melted butter until stiff. Can add 1 more tablespoon of milk if mixture is too stiff. Pour peach mixture into greased casserole. Pour Bisquick mixture on top in dollops. Sprinkle 2 tablespoons of sugar over top of cobbler. Bake at 400° for 20 to 25 minutes.
Cook all ingredients (except potatoes, carrots and onion) for 1 1/2 hours at 350°. Add potatoes, carrots and onion. Bake for another 1 1/2 hours or until tender.
Cook squash; drain. Mix all other ingredients together with squash. Grease a baking dish with nonstick vegetable spray. Bake casserole at 350° for about 30 to 40 minutes, or until browned on top.
On waxed paper, combine flour, sage and thyme, Coat chicken lightly with flour mixture. In large skillet over medium high heat, in hot butter, cook chicken for 10 minutes or until browned on both sides. Remove and set aside. In same skillet, combine soup and water. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover and cook 5 minutes or until chicken is done. Serve with rice. Serves 4.
Brown rice in hot cooking oil. Add onions, tomatoes, chilies, garlic and beef stock; bring to a boil. Simmer until rice is soft and all moisture is removed.
Mix ingredients together in a crock-pot or saucepan and heat on low or medium heat until warm. Do not boil. This can be made ahead, covered and refrigerated for up to 3 days. When reheating, do not let the soup boil or it will curdle.
Combine all fruit in bowl. Sprinkle vanilla pudding mix over fruit. Mix Tang with pineapple juice and pour over fruit and pudding mixture. Chill overnight and decorate with kiwi slices.
Saute in skillet butter, onion and celery until tender. Stir in flour, salt and pepper. Gradually add 4 cups milk; cook until it is thick. Add 4 cups diced turkey. Serve over toast or toasted buns. Makes 8 to 10 servings.
Cream butter and sugar until light. Add cream cheese and beat until fluffy.	Add salt and vanilla.	Add 1 egg at a time, beating well after each addition. Turn	mixer to low speed and fold in flour. Bake in	greased and floured tube pan. Bake 1 1/2 hours	at 325°. (Be sure oven has been preheated.) Place a Pyrex custard cup filled with water in the oven while cake bakes.
Dissolve Jell-O in boiling water. Add frozen strawberries, nuts and pineapple. Pour 1/2 of mixture into a 13 x 9-inch dish. Refrigerate until set. Spread sour cream on top. Carefully add remaining Jell-O mixture. Refrigerate until set.
Mix first 3 ingredients. Add Worcestershire sauce and milk. Dip fish into milk mixture, then wheat flakes. Place in greased shallow baking pan. Drip on melted butter. Bake in a hot oven of 450° for 15 to 20 minutes or until easily flaked and moist.
Saute onion and celery in 4 to 5 tablespoons butter. Cook rice for 15 minutes; cool. Mix onion and rice together and add Cheez Whiz, mushroom soup and milk. Add cooked broccoli (cook broccoli for 5 minutes). Stir until blended. Put in buttered 13 x 9-inch baking dish. Top each corner with dabs of butter and sprinkle with bread crumbs. Bake at 350° for 45 minutes.
Mix all ingredients well in crock-pot or saucepan. Heat well and serve with toothpicks.
Cook sugar, cocoa, milk and margarine 1 1/2 minutes at a rolling boil. Remove from heat and add vanilla and peanut butter. Stir until smooth. Add oats. Drop by spoonfuls onto wax paper. Let cool until hardened.
Arrange beef cubes in a single layer in a 13 x 9 x 2-inch baking dish. Do not brown meat first. Cut potatoes, carrots, celery and onions into chunky size pieces and layer on top of meat. Salt and pepper to taste. Mix tomato sauce with water, sugar and tapioca and pour over vegetables. Do not stir. Seal tightly with aluminum foil and place in 325° oven for 3 hours. When foil is removed, meat will be nicely browned with gravy.
Combine all ingredients. Bake for 30 minutes at 325°. Cut into squares and roll in granulated sugar.
Cook chicken well done. Take chicken out of broth. Cool. Tear chicken into strips. Mix cream, eggs and flour together. Knead well. Place on wax paper. Sprinkle dough with flour. Roll dough with dough roller. Cut into small squares. Have broth simmering. Drop about 8 or 9 drops of food coloring into broth. Place dough squares into broth. After dumplings are done, stir in chicken strips.
Mix in order given, except egg whites. Fold in egg whites. Bake at 350° for 1 hour in a tube or Bundt pan.
Chop cranberries in blender while still frozen. Combine with next 6 ingredients. Stir well. Pour into 9 x 13 x 2-inch pan. Top with marshmallows. Cover with plastic wrap. Chill until set.
Mix the first 5 ingredients in a large bowl. In blender, mix the remaining ingredients. Combine and drop by tablespoonful in hot grease.
Combine soup and sherry. In greased baking dish layer ham slices, chicken breasts and cheese slices. Pour soup mixture over all. Sprinkle with stuffing and dot with butter. Bake at 350° for 45 to 55 minutes. Yields 8 servings.
Bring 4 quarts of water to a boil. Heat a large frying pan and add the oil, beef and garlic; saute until the meat is tender and then drain excess fat. Add all remaining ingredients except the cheese for topping and the pasta. Simmer the mixture while the pasta cooks and just barely tender. Drain the pasta and mix with the sauce. Pour all into a 3-quart baking dish and top with cheese. Bake, uncovered, for 25 minutes. Serves 6.
Dissolve gelatin in cold water and set aside. Pour boiling water over chocolate. Place over hot water (double boiler works best) and stir until well blended. Remove chocolate mixture from hot water and add gelatin. Beat egg yolks. Beat egg whites, adding sugar, a little at a time. Fold egg yolks, whites and chocolate mixture together. Fold in angel food cake and pour in spring-form pan; refrigerate overnight. Makes eight 1/2-cup servings.
Mix fruit cocktail, Jell-O, cottage cheese and Cool Whip. Chill.
Mix and press in a jelly roll pan. Bake for 15 minutes in a 350° oven.
Heat oil. Cover stew beef with flour and add to oil. Brown over medium-high heat. Stir in tomatoes, broth, wine, garlic, salt, herbs, pepper and bay leaves. Once boiling, reduce heat and simmer for 1 1/2 hours, covered. Add vegetables and cook one hour longer.
Beat eggs; add sugar and vanilla. Beat well. Sift flour, salt and baking powder together. Add to egg mixture with cocoa and oil. Mix well. Pour into pan and bake 30 to 35 minutes in a 350° oven.
Roll out slices of bread with crusts cut off. Cut into 1/4's. Press in miniature cupcake pans. Bake in a 450° oven until brown. Store in airtight container until ready to use. Fill each crust with chicken salad. Top with pickles, chips or olives.
In bowl with	mixer at medium speed, beat margarine, peanut butter, sugar, brown sugar, eggs and vanilla until fluffy. Add flour, baking soda, baking powder and salt; mix well with large spoon. Shape into 1-inch balls and roll in granulated sugar. Place 2-inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. In 13 x 15-inch pan, place deboned chicken; mix soup and chicken broth and pour over chicken. Mix flour, buttermilk and melted butter and pour over chicken mixture. Bake at 350° for thirty minutes, then turn oven up to 400° long enough to brown. Serves 6.
Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat milk and water until very warm (120° to 130°). Add to dry ingredients and beat well. Stir in remaining 3 cups flour to make batter stiff. Spoon into 2 loaf pans that have been greased and sprinkled with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans and cool.
Peel and slice apples into 8-inch square glass pan. Sprinkle dry cake mix over apples. Mix cinnamon and sugar together and sprinkle over apples and cake mixture. Toss lightly. Drizzle margarine over all. Bake at 350° for 30 minutes. Serve warm with ice cream. Serves 4.
Sift together sugar, flour, cinnamon, cloves, nutmeg, baking soda and salt. Add Wesson oil, pumpkin, eggs, vanilla and nuts. Grease and flour 3 (1 pound) coffee cans. Fill evenly and bake at 350° for 1 hour. May be served as slices or spread slices with cream cheese and cut in quarters. Will keep well in freezer.
Put all ingredients in a blender; blend for 10 seconds (4 times). Pour into 10-inch buttered and floured pie plate. Bake at 350° for 50 to 60 minutes. Pie will be done when top is golden brown. It makes its own crust and looks like custard pie.
Fry bacon; saute onion and bell pepper in bacon fat. Mix all ingredients together. Bake 2 hours at 350° or cook in crock-pot all day on low.
Beat together sugar and shortening until light and fluffy. Sift flour, salt and baking soda together. Add slightly beaten eggs to the cream mixture; beat completely. Add sifted flour mixture to cream mixture alternating with buttermilk. Add vanilla. Stir in 1 1/2 cups chopped nuts. Preheat oven to 350°. Pour mixture into floured tube pan. Bake at 350° for 55 minutes or until cake springs back when lightly touched.
Preheat oven to 350°. Let oleo, cream cheese and eggs come to room temperature. Combine oleo, cream cheese and flour and press into miniature muffin tins. Layer in muffin tins: chives, Parmesan cheese, ham and Swiss cheese in that order. Mix eggs, half and half, salt and pepper and garlic. Pour this mixture over the layered ingredients. (Do this very slowly and make sure each muffin is filled.) Bake for 20 minutes. If freezing, bake for 15 minutes and freeze. Remove from freezer; bake for 15 minutes and freeze. Remove from freezer; let defrost. Bake for 5 minutes before serving.
Soften cream cheese; beat until fluffy. Add vanilla; fluff again. In separate bowl, add boiling water to sugar and gelatine; whip with whisk. Add sugar mixture to cheese; slowly beat until smooth. Pour into crust; refrigerate at least 3 hours. Add cherries to top.
Heat oven to 350°. Melt margarine in baking pan. In buttered pan, stir in cheese and seasoning. Add cereal, pretzel and peanuts, stirring until well coated. Bake 20 minutes. Stir occasionally. Cool. Store in tightly covered container.
Cook sausage in frying pan. When done, drain grease from pan. Scramble eggs and add 1/2 cup of milk to scrambled eggs; mix well. Add scrambled eggs to cooked sausage and cook until eggs are done. Microwave hash browns for approximately 7 minutes or until you feel they are done. Add hash browns to cooked sausage and eggs for 5 minutes.
Preheat oven to 400°. Dip chicken into eggs and then into bread crumbs, coating thoroughly. In a medium skillet, heat oil. Cook chicken in oil until done and well browned on both sides.
Spread peanut butter on each slice of bread. Arrange apples, carrots, Cheez-Its and raisins to make funny faces.
Cook pasta according to package directions in large saucepan. Drain. Return to pan. Stir in cheese, milk and herb. Heat and stir until cheese is melted. Add peas and carrots and tuna. Heat through.
Mix together and put in greased baking dish. Top with 4 ounces of Cheddar cheese. Bake at 350° for 30 minutes.
Heat oven to 300°. Grease a 9 x 13-inch pan. Combine all dry ingredients together. Add peanut butter, honey and oil and mix well. Spread into pan and pat down well. Bake for 25 minutes. Let cool for 1 hour before cutting into bars. Store in an airtight container.
Mix sour cream, soup and sherry. Place chicken in casserole; pour mixture over. Sprinkle with paprika. Bake, uncovered, at 300° for 2 hours, at 350° for 1 1/2 hours or at 275° for 3 hours, depending upon your time and where you want to go while it is cooking. Serve on rice with the gravy.
Place dry ingredients in a mixing bowl. Add eggs, milk and oil. Mix thoroughly. Beat until smooth, 2 minutes. Bake in hot, greased waffle iron. Yields 12 waffles.
Grease pan. Put in hamburger, tomatoes, vegetables and salt and pepper. Bake in oven at 375° about 2 1/2 hours . Cover with lid to bake.
Beat eggs gradually; add sugar. Blend in the pumpkin, salt, baking soda, cinnamon and flour. Spread onto a greased waxed papered cookie sheet. Sprinkle nuts over dough. Bake for 15 minutes at 350°. Turn out onto a towel covered with some powdered sugar. Roll the towel into a log. Let cool.
Mix together in order given. Add flour. Roll out and cut. May be used fresh or let dry.
Boil large pan of salted water. Add tortellini and cook about 10 minutes and add rotini to same pan and continue cooking. Drain pasta and run under cold water to cool. Add remaining ingredients and pour salad dressing over it and toss well. Stir occasionally to marinate well. Garnish with parsley, if desired.
In a large mixing bowl, blend together all ingredients. Pour mixture into pie shell and bake in a 375° oven until sharp knife comes out clean when inserted near the center, about 50 to 55 minutes. Cool and refrigerate.
Cook and drain macaroni. Beat eggs and add to milk; add pepper. Pour into greased casserole dish over macaroni. Add diced cheese and margarine on top.	Bake at 325° for 25 to 35 minutes.
The night before serving cut up, fry and drain bacon. Cut up green onions and mix with mayonnaise and pepper and refrigerate. Break up cauliflower buds and mix with the mixture.
In a large bowl, combine cabbage, carrot, pepper and salt. Let stand 1 hour. Place in sauce pan the vinegar, sugar, celery seed and mustard seed. Bring to a boil and boil 1 minute. Cool.
Cream butter and sugar. Add milk and eggs, one at a time, beating after each egg. Bake in unbaked pie shell at 350° for 30 minutes or until solid.
Brown beef in large skillet; drain off fat. Stir in remaining ingredients. Bring mixture to a boil. Cover and simmer 30 minutes, stirring occasionally, or until rice is done. Makes 6 cups.
Cook chicken with bouillon cubes until done (in enough water to make enough broth to cook vegetables). Remove chicken from broth; cool. Add vegetables and cook according to package directions. When done, add cream of chicken soup; stir to well blend soup and vegetables. Broth is smooth. Add canned milk. If too thin, thicken with flour and water to desired consistency. Add chicken pieces; pour into 9 x 13 x 2-inch pan or dish. Top with biscuits or pie crust. Bake until topping is done, according to package directions.
In a saucepan, heat oil. Add garlic and onion. Cook until tender over moderate heat. Stir in the flour and cook for 2 minutes, stirring constantly. Add clam juice and stir until thickened.
Combine all ingredients except crackers and bring to a boil, stirring constantly. Coat crackers with seasoning. Drain on paper towels. Store in airtight containers.
Shred cabbage; add salt. Let set 1 hour and drain. Mix sugar, vinegar, celery seed, mustard seed and water; boil this for 1 minute. Let cool. Add shredded carrot and green pepper. Pour over cabbage. Cool and freeze.
Brown onion and bacon. Add soup and mix. Drain beans and put them in a casserole. Pour mixture over beans; cover and heat thoroughly in hot oven (375°) for about 30 minutes.
Mix all of the ingredients together. Put in greased crock-pot. Put extra cheese on top. Cook 3 to 4 hours on low.
Mix cheese, onion and Worcestershire sauce. Add 1/2 can corned beef. Refrigerate for 1/2 hour. Form into ball. Spread rest of corned beef around ball.
Blend together shortening, milk and egg. Add in sugar. Add remaining dry ingredients. Drop by tablespoonfuls onto ungreased cookie sheet. Batter will be thick. Bake at 325° to 350° for 10 to 12 minutes.
Drain fruit; reserve 1 cup juice. Mix 1 cup fruit juice with pudding. Pour over fruit and stir gently.