HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Grease or line a 9 x 13-inch pan. In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes, onion powder, garlic salt, paprika and pepper. Stir until well mixed. Dip chicken pieces into oleo; roll in potato flake mixture to coat. Place in greased pan. Bake at 375° for 60 to 75 minutes.
Mix dressing using directions on back of package. Mix pasta and vegetables. Add dressing and gently toss. Refrigerate several hours or overnight.
Mix all together. Put in 3-quart baking dish. Cover. Bake at 300° for 3 1/2 to 4 hours. Remove to cover and bake 30 minutes longer. Stir 2 to 3 times during baking.
Beat eggs thoroughly. Add sugar and beat well. Add vanilla and mix. Add flour, salt, dates and nuts. Mix well. In 8 x 8 x 2-inch pan, melt butter. Pour batter into pan and bake at 350° for 40 minutes. Cut at once and remove from pan. Sprinkle with powdered sugar.
Dissolve yeast in warm water; add sugar, butter, shortening and salt to mashed potatoes. Stir when lukewarm. Add yeast and potato water. Let sit in a warm place until spongy. Add beaten eggs and flour to make a soft dough. Let rise until double in size. Spread dough on 13 x 9 x 2-inch greased baking pan. Let rise again. Punch holes in dough and fill with pieces of butter and brown sugar. Dust top with cinnamon.
Prepare pudding with milk. When set, fold in Cool Whip. In a 9 x 15-inch pan, layer crackers and pudding alternately, ending with crackers. Refrigerate 2 hours, then frost. Boil the last 4 ingredients until mixed well, then add confectioners sugar. Spoon over chilled pudding mixture.
Hollow out center of lettuce, leaving at least a 1-inch shell. Beat cheeses and milk until smooth. Add onion and mix thoroughly. Stuff lettuce with mixture. Chill until firm.
Place half the bread in 9 x 13 Pyrex dish. Cover with cheese, then oysters. Top with remaining bread. Mix eggs and the oyster liqueur, then add enough milk to total 2 1/2 cups. Add salt and pepper. Pour liquid over the bread, cheese and oysters. Cover with foil and refrigerate 24 hours. Bake, covered, at 325° for 45 minutes.
Mix all ingredients together. Place in casserole. Bake for 35 minutes at 350°. Serves about 10 to 14.
Cut crusts off bread. Roll bread slices thin with rolling pin. Spread cream cheese on bread, then roll up into "fingers". Mix sugar and cinnamon in bowl. Dip bread fingers in melted butter, then in cinnamon sugar mix. Place on greased cookie sheet and bake in 350° oven until lightly browned and crunchy, about 20 to 25 minutes. These can be frozen after baking and then rewarmed.
Melt marshmallows in milk. Cool and add vanilla, chocolate and cream. Place in either plain or graham cracker crust and chill at least 2 hours. Serve.
Put drained beans in saucepan. Add a can of mushroom soup and milk. Season to taste. Heat and serve.
Rinse and drain blueberries; set aside. Thoroughly cut firm butter into muffin mix. Set aside 1/2 cup for topping. Press remaining into 8-inch square pan. Bake at 350° for 15 minutes. Blend sugar and softened cream cheese until smooth. Add egg, milk, lemon juice and vanilla, one ingredient at a time. Beat well. Spread over baked crust. Sprinkle berries, then remaining 1/2 cup muffin mix and nuts. Bake at 350° for 30 minutes. Chill well. Cut in squares.
Slice potatoes and place in crock-pot. Add all other ingredients. Turn pot on low in the morning and potatoes will be ready for supper. (I use cream of chicken soup in place of Cheddar cheese soup.)
Mix ingredients together in large container. Put in small styrofoam cups and freeze. Remove from freezer 15 minutes before serving. Peaches may be added.
Heat butter in saucepan. Add scallions and garlic; saute. Add mushrooms and cook over medium heat, stirring about 1 minute. Remove mixture from pan; set aside. Add oil to saucepan and heat for a few seconds. Stir in flour and dill. Cook about 1 minute, stirring. Slowly pour in milk and simmer, stirring constantly, until mixture thickens enough to coat the back of a spoon. Stir in mushroom mixture and serve hot. Good over vegetable dishes.
Mix together the sugar, flour, cocoa and salt. Add rest of ingredients and stir until just mixed. Pour into lightly greased 9 x 13-inch pan and bake at 350° for 20 to 25 minutes. Check center with straw. While still warm, prepare icing.
Clean out chicken. Cut ends off lemons and prick with a fork or knife all over. Sprinkle garlic, pepper and rosemary inside chicken liberally.
For a sweet but nutritious no-fat dessert; put chopped fruit slices in a square cake pan. Add in canned fruit. Sprinkle top with cinnamon-sugar-flour and flake cereal. If raisins are included, put in fruit part, not topping, as their skins can burn. Cook for 30 minutes at 350°.
Boil and mash the potatoes, having them free from lumps. Sift the flour, salt and baking powder; add the potatoes and cut in the shortening. Mix to a light dough with the egg and milk; roll out a little thinner than ordinary biscuit and bake in a hot oven. Serve as soon as done.
Mix pineapple and pudding together; add whipped topping. Stir well. Stir in marshmallows. Chill for 2 hours before serving.
Do not sift graham flour. Mix everything together. Old recipe says let stand 1 hour and bake for 1 hour in moderate oven. May be baked at once for 3/4 hour at 375°.
Cut shortening into flour and salt. Combine water, vinegar and egg. Pour liquid into flour mixture and blend. Roll out. Bake crust at 400° for 12 to 15 minutes. Makes 2 double crusts or 4 singles.
Pour melted butter evenly in 13 x 9-inch pan. Mix batter and crumbs and press evenly in the pan. Sprinkle with the chocolate chips and then the peanut butter chips. Pour the sweetened condensed milk evenly over all. Sprinkle with peanuts. Press lightly. Bake for 20 to 25 minutes at 350°. Chill in pan on rack. Cut into bars.
Combine chocolate chips and peanut butter. Melt in microwave until blendable (1 to 2 minutes). Stir ion mini marshmallows and raisins. Fold into 9 x 9-inch square pan lined with foil. Chill and cut into 1-inch squares.
Combine ingredients with mixer until well mixed. Add more milk to make very thin batter (3/4 to 1 cup). Fry on very hot griddle with thin layer of shortening.
Boil chopped carrots for 6 minutes. While cooking, mix soy sauce, sugar, lemon and ginger in a separate dish. Add pea pods with carrots; cook 4 more minutes. Drain vegetables and pour separate mixture over vegetables and serve.
Combine ingredients in boiler and heat to boiling. Let mixture boil real good. Stir frequently. After mixture has boiled about 8 to 10 minutes, pour sauce over meat and set in oven until meat is real tender. Spoon sauce over meat several times while cooking.
Put all ingredients into a large mixing bowl. Beat at medium speed for 2 minutes. Bake in an ungreased tube pan at 350° for one hour. Let cool before removing from pan.
Salt fish and let stand in refrigerator a few hours. Make sauce, browning onion in oil. Add next 6 ingredients. Simmer 30 minutes, add fish and cook until done. Serve over or with French bread.
Combine salad ingredients. Toss salad with dressing. Chill. Best served within several hours of preparation. If stored longer, drain off any liquids that accumulate.
In a large bowl, combine all ingredients, except bread. Blend well. Cut bread into 1 1/2-inch rounds with a small biscuit cutter. Spread each round with cheese mixture. Bake at 350° for 15 minutes. Serve hot from the oven.
Fry bacon and crumble into kidney beans. Saute vegetables in bacon drippings. Cook until wilted, but not brown. Add beans and remaining ingredients. Cover and simmer about 30 minutes. Serve over cooked rice.
Brown hamburger with onion. Drain. Mix in taco seasoning according to package directions. Spread in 13 x 9 inch baking dish. Layer with sour cream taco sauce, and top with cheese. Bake at 350 degrees until cheese is melted.
Wash mushrooms and remove stems; set aside. In a small bowl, combine first 6 ingredients. Add mushroom stems and fill mushroom caps with mixture. Place a paper towel on plate and arrange mushrooms in a circle on plate. Microwave on High for 2 1/2 to 3 minutes, rotating plate after 1 1/2 minutes.
Cook noodles; drain.Brown hamburger; drain. Mix ground beef and Ragu sauce. Mix eggs with cottage cheese. Layer 2-3 times, ending with cheese. Layer ground beef mixture in 9x13 dish. Top with cottage cheese, mozzarella cheese, parmesan cheese and noodles.
Saute apples in butter, cinnamon and brown sugar until translucent (5 to 10 minutes). Meanwhile, mix eggs and flour until smooth. Blend in milk and sugar. Put apple mixture in 8 x 8-inch pan and top with egg/milk batter. Bake until pancake is puffy and golden. Bake at 400° to 450° about 15 minutes. Dust with powdered sugar. Serves 4.
Prepare pie crust. Mix dry ingredients. Add all other ingredients; add pecan halves last. Mix by spoon 20 beats. Bake at 375° for 50 minutes, or until dark brown. Let cool.
Trim off ends of broccoli stems to make 3 inch spears with florets. The stem ends of the broccoli are not used in this recipe. Rinse broccoli with the florets in cold running water. Drain well and set aside. Cut pepper into 1/2 inch pieces, and chop onion. Place butter in skillet on medium heat, when butter melts stir in onion and 1/4 cup of water. Cook for 3 minutes or until water evaporates. Stir in peppers and almonds. Cook mixture for 1 minute. Place broccoli spear on top of onion mixture. Sprinkle with salt and add 1/2 cup of water to skillet. Cover skillet and cook over medium heat for 5 to 7 minutes and serve.
Boil soup and celery until tender. Mix all ingredients. Simmer until thoroughly heated.
Combine apple puree, sugar, vinegar, cinnamon, lemon juice and cloves in saucepan. Cook until smooth and thick, stirring frequently. Ladle into hot, sterilized jars, leaving 1/2-inch headspace; seal with 2-piece lids. Process in boiling water bath for 10 minutes. Yield: 60 servings.
Mix eggs, oil, sugar and margarine. Then add flour and vanilla, mix well. Next add apples and nuts. Mix well, pour into greased and floured 9x13 pan and bake at approximately 350° until done. About 30-35 minutes. Add glaze.
Shuck and clean oysters and shells. Place largest half shells in a pan; return oysters and prepare to dress. For each oyster, add one drop hot sauce, two drops lemon juice, dash of pepper and a slice of cheese. When grill is hot, place oysters directly on grill (no pan). Cover grill; cook until cheese melts. Carefully remove from grill; shells will be hot. Enjoy!
Brown beef, sausage and onion, stirring to separate lumps; drain off fat. Add soups, water and oregano. Cool meat mixture slightly. Mix with the noodles and chill overnight. Pour into a 10 x 10-inch baking dish. Cover. Bake at 400° for 40 minutes or until hot. Top with cheese. Leave in oven until cheese melts. Serves 6 to 8.
Combine first 3 ingredients. Cook to 238° on candy thermometer (soft ball). Stir in marshmallow cream and beat until mixture is very thick (about 8 minutes). Add remaining ingredients and beat well. Pour into greased pan and let stand until firm. Cut into squares with sharp, warm knife.
Combine undiluted soups, melted butter and almonds. Set aside 1 cup of this mixture. Mix rice with the remainder of the mixture and pour into a 9 x 13-inch pan. Place chicken on top of soup-rice mixture. Bake at 325° for about 2 hours. Baste the chicken every 15 to 20 minutes with the reserved soup mixture. About 15 minutes before the end of the baking time, sprinkle the cheese over the chicken and allow it to brown.
Combine cabbage, carrots and onion. Sprinkle with salt. Let stand 1 hour. Drain. In a saucepan, combine remaining ingredients. Bring to a boil; boil 3 minutes. Cool. Pour slaw dressing over cabbage mixture; let stand 5 minutes. Stir well. Ladle slaw into jars. Leave 1/2-inch headspace. Adjust plastic storage caps. Label and freeze.
Brown pork chops in skillet; set aside. Melt butter in skillet. Add onions and celery. Cook over low heat until onion is soft. Add sage, pepper and salt. Blend well. Add crumbs and water. Toss lightly until bread is slightly moistened.
Dissolve pectin in juice. Add corn syrup and bring to a boil. Add sugar and boil 2 minutes. Put in hot sterilized jars. Seal.
Combine all chopped vegetables and sprinkle with 1/4 cup pickling salt. Cover and cold water. Let stand four hours. Drain, rinse and drain again. Combine in large Dutch oven with sugar, vinegar, celery and mustard seed. Bring to a boil and simmer uncovered for 10 minutes. Pack into hot jars and seal. Makes 4 pints.
Freeze dough for 1 hour. Spray mini cupcake tins with Pam before each batch of cookies. Preheat oven to 350°; cut dough into 1/2 to 3/4-inch slices, then cut into quarters. Place in tins and bake for 8 to 10 minutes at 350°. While still warm, press a melon baller or spoon into center of each cookie to form a cup. Cool in pans 5 to 7 minutes. Pop out gently with a knife and cool completely. Fill up two pastry bags, one with pudding and one with Cool Whip. Fill each cup with pudding; top with Cool Whip. Refrigerate until ready to serve.
Mix and bake cake in 9 x 13-inch pan. While still warm, prick top with fork and pour can of cream of coconut and crushed pineapple. If can has too much juice, do not use all of it. When cold, spread with Cool Whip and sprinkle with coconut over top. Keep refrigerated.
Combine all ingredients in bowl; beat until mixed. Spread batter into baking dish. Spoon filling into center of batter. Do not stir. Bake 40 to 45 minutes at 425°.
Cut fresh fish up. Take potatoes and onion and cut into slices. Wash salt pork and chop very fine. Place pork into frying pan. When hot, add sliced onion. Smother lightly; add thyme, parsley, bay leaf, garlic (chopped fine) and peppers. Let simmer for about 10 minutes. Pour over this the boiling water and add fish, tomatoes and the potatoes. Season to taste and cover pan; let simmer for 1/2 hour. Serve with oyster crackers.
In skillet, combine first 5 ingredients. Brown well. Separate crescent dough and cut in half. Place spoonful of mix in center of each triangle and fold over and seal edges. Place on ungreased cookie sheet and bake until golden (about 15 minutes at 370°). Work on floured board.
Place 1 bag of corn in blender with milk, eggs and flour. Blend until creamy. In a 9 x 13-inch pan, place the second bag of corn; stir in blender and mix. Cut butter into pats on top. Bake in preheated oven at 375° for 1 hour or until firm.
Cut each corn tortilla into 4 rounds with a 2 to 2 1/2-inch cutter. Arrange the tortilla rounds in one layer on baking sheet, cover them with towel and let stand for 1 hour. Fry in vegetable oil in a heavy skillet for 30 seconds in batches. Drain on paper towel and sprinkle them with salt.
Grease and flour 4 (1 pound) coffee cans. Make a well in dry ingredients and add eggs, pumpkin, oil and buttermilk. Mix all together and pour into coffee cans about 1/2 full. Bake 1 hour at 350°. Cool and remove from cans. (May use loaf pans.)
Cut chicken into bite size pieces. In pot, mix together chicken, cream of chicken soup and peas and carrots; bring to boil. Turn heat down; simmer for 15 minutes. Serve hot.
Skin and core tomatoes and place in a 9 x 13-inch baking dish. Sprinkle with salt, pepper and sugar. Top with bread crumbs and dot with butter. Bake at 400° for 1 1/2 hours, then remove from oven and place on slow burner on stove.
Make bite size meat balls from first 8 ingredients. Using a large casserole, fry them until browned. Add green pepper and onions and cook slowly for a few minutes. When meat balls are done, add Hawaiian vegetables and about 3/4 of pineapple juice. Add more juice if necessary during cooking; sauce should be plentiful but not watery. Steam for about one hour. Then, thicken by blending flour into some of sauce until smooth and stirring mixture back into casserole. Add the pineapple about 15 minutes before serving; if added too early it may camouflage the more delicate flavors. I judge the amount of spices and ingredients to taste or guess, so you can juggle them, too. Serve over rice flavored with sherry. Great at buffet dinners.
Cream mixture together and mix. Drop by teaspoon onto buttered cookie sheet and press with fork to flatten into a cookie shape. Bake at 375° for 10 minutes.
Dissolve jello in hot water. Add frozen strawberries; break up with a fork. Stir occasionally. When jello molds slightly, fold in whipped cream. Pour in cooled crust. Chill.
Melt margarine and chocolate. Beat eggs and sugar well. Add chocolate mixture.	Add sifted dry ingredients. Add nuts and vanilla. Bake in greased 10 x 13-inch pan at 350° for 45 minutes to 1 hour.	Cool in pan. Frost with Hungarian Frosting.
Dissolve jello in boiling water. Add all other ingredients, except Sprite. Mix well and freeze. Make 1 or 2 days before serving. Take from freezer 2 hours before serving. Add Sprite then.
Crumble up biscuits in bowl. Add milk and 1 egg for each biscuit. Add sugar and let stand until liquid is soaked up. Grease pan and pour mixture in. Bake at 350° until done. Serve with chocolate sauce.
Mix all ingredients together. Pour in casserole dish. Melt 1 stick margarine and pour on top of all. Bake at 350° for 25 to 30 minutes.
Mix all dry ingredients in a bowl. Add all wet ingredients. Mix well. Bake 35 minutes at 350° for cake, 20 minutes for cupcakes.
Dissolve yeast in 1/2 cup water. Sift flour and salt. Add sugar and shortening. Mix well. Add as much warm water as needed to	make stiff dough. Work well and put in large greased bowl. Let rise until double in size. Make into rolls and	let rise until double in size. Bake at 375° for 15 minutes.
Brown sausage and hamburger until crumbly. Drain thoroughly. In chafing dish, melt cheeses. Add meat, soup, tomatoes, green chilies and onions. Mix well. Makes a large amount, but can be frozen. Serve with corn chips.
Boil and take chicken off bone (reserve broth). Place chicken in bottom of 9 x 13-inch baking dish. Mix mushroom soup, cream of chicken and 1 1/2 to 2 cups reserved broth. Heat in saucepan and pour over chicken. Mix butter with stuffing and spread over top. Bake at 350° for 20 to 30 minutes.
Mix green peppers, small carrot, celery, sweet pickles, onions, radishes, salt, pepper, sugar and pickle juice in mixing bowl. Add potatoes which have been boiled and cut in cubes. Stir and mix with other ingredients. Add one chopped or diced hard-boiled egg. Stir and mix with long prong fork and big spoon. Add mustard and mayonnaise, stir. Add celery leaves for decoration if desired. Cover and chill overnight.
Cook and drain macaroni. In separate pan, melt butter; mix flour and salt. Gradually add milk and 1 cup cheese. Stir constantly until thick and cheese is melted. Add macaroni; mix well. Turn into buttered 2-quart casserole. Sprinkle remaining cheese over top. Bake at 375° for about 20 minutes or until hot and bubbly. Makes 6 servings.
In skillet, brown onions and beef in butter until onions are tender. Blend in soup, milk and 3/4 cup of cheese. In casserole, arrange layers of potatoes and meat sauce. Sprinkle with 1/4 cup of cheese. Sprinkle with paprika. Bake at 375° for 30 minutes, uncovered.
Preheat oven to 350°. Wrap each water chestnut with strip of bacon, securing with toothpick. Place in baking dish. Cover completely with sweet and sour sauce. Bake about 15 to 20 minutes.
Preheat oven to 350°. Grease 2 (9-inch) spring-form pans. Sift dry ingredients into bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple. Pour into pans. Bake on middle rack of oven for 50 minutes or until edges pull away and cake tester comes out clean. Cool on cake rack for 3 hours. Frost cake with Cream Cheese Frosting.
Melt margarine and mix all other ingredients, excluding nuts and chips. Add margarine to mix and let cool. Fold in nuts and chips. Bake for 50 minutes at 350°.
Mix vanilla pudding as directed on box. Fold in Cool Whip. Make up pudding by adding a layer of wafers, a layer of bananas and a layer of sauce. Makes 1 extra large bowl or 2 medium bowls of pudding.
Peel and chop apples. Combine with sugar, cinnamon, 1 heaping tablespoonful flour and salt. Mix and place in square Pyrex dish. Mix rest of ingredients thoroughly and spoon over apples. Bake at 350° for 30 minutes. Serve warm with vanilla ice cream.
Cover eggplant with boiling water; let stand 5 minutes. Drain; set aside. Saute onions, green pepper and ground beef in a large skillet over medium flame until meat is browned, stirring constantly. Add eggplant and remaining ingredients, combining thoroughly. Spoon into a lightly greased, shallow 2-quart baking dish. Cover and bake in a 350° gas oven for 30 minutes. Remove cover and bake 10 minutes longer or until brown. Yield: 8 servings.
Combine green pepper, vinegar, sugar and pepper sauce in stainless steel pot. Bring to full boil over high heat. Remove and set aside for 20 minutes. Return to heat and bring to boil for 2 minutes. Remove from heat; add liquid pectin and food color. Stir, mixing well. Remove skim if necessary and pour into hot, sterilized jars. Seal according to manufacturer's directions. May be spread over cream cheese square or spread on round cracker for appetizer. Yields 8 to 10 half pints.
Any combination of the following can be added according to your taste: coconut, walnuts, pecans, cherries or candied pineapple.
Boil sugar, cornstarch and 7-Up until thickens; add few drops red food coloring. Let cool and add strawberries. Pour into baked pie shell. Top with Cool Whip.
Mix flour, sugar and salt with fork. Add shortening with fork until crumbly. Beat together water, white vinegar and egg. Combine to flour mixture, stirring until all ingredients are moistened. Divide into 4 or 5 portions. Wrap each in plastic wrap and chill at least an hour. When ready, roll out. Patties can be frozen.
Mix with hands (you can cool in refrigerator). Roll out and cut. Bake at 325° until light brown. They will fall and be waxy.
Boil first 4 ingredients on low heat to form soft ball (do not overcook). Add nuts and roll mixture in damp cloth. Use buttered hands to form a long roll. Let cool in cloth. When cool cut in smaller rolls.
Combine the water, beans, salt, pepper, bay leaf and cloves in saucepan. Cover and cook over low heat 3 minutes less than package directions. Drain; add sugar, vinegar, butter or fat, onion and bacon. Cook 5 minutes, stirring frequently. Remove bay leaf and serve.
Preheat oven to 350°. Mix first five ingredients and pour mixture over melted margarine. Mix last four ingredients and pour mixture in the middle of first mixture. Bake for 40 minutes. Mixtures will be thin (especially the second). Cool to a pudding.
Melt butter; saute onion and broccoli. Add salt and cook until tender. Add cheese and stir. Add milk and cream of mushroom soup. Stir in rice. Place in casserole dish and bake at 350° for 1 hour.
Melt butter; blend in flour and salt. Add broth. Cook and stir until thick. Add lemon juice, parsley, onion, paprika, nutmeg and pepper. Stir in chicken. Cool slightly. Warm tortillas until soft. Place 1 tablespoon of chicken mixture on each tortilla; roll and secure with toothpick. Fry in deep hot oil at 350° for 1 to 2 minutes, until crisp. Serve with guacamole.
Cream butter, sugar and eggs. Make a paste with coloring and cocoa. Add to mixture. Then add salt and buttermilk, flour and vanilla. Combine vinegar and soda and add to mixture. Just blend together. Put into two 9-inch pans. Bake at 350° for 30 minutes.
Substituting chicken broth for water, cook rice according to package directions, omitting salt and butter. Stir cheese and 2 tablespoons butter into hot rice. Add spinach, onions and turkey and mix well. Beat eggs well. Add with 1 1/2 cups milk to rice mixture. Blend lightly. Turn into well-greased 12 x 7 1/2 x 2-inch baking dish. Bake at 350° about 40 minutes or until knife comes out clean. Cut in squares and serve with cheese sauce. To make cheese sauce, blend cheese soup with milk in saucepan and heat thoroughly. That's all there is to it!
Combine the first 6 ingredients in a large bowl. Beat at medium speed with electric mixer until smooth. Stir in food coloring. Set aside.