HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first three ingredients (do not use all of the cheese). Roll out each biscuit and fill with 2 tablespoons of chicken mixture. Roll up and place in a greased baking dish. Bake for 15 to 20 minutes in 400° oven. Remove from oven. Combine soup and milk; pour over biscuits and sprinkle with cheese. Return to oven for 10 more minutes, until golden brown.
Combine oil and slightly beaten eggs in a bowl and stir; add sugar and 2 cups of the flour. Add cinnamon and baking powder to the remaining 1/2 cup flour, mixing well, and add to oil, egg, sugar and flour mixture. Add diced apples and pecans. Beat with electric mixer on medium speed for 5 minutes until well blended, then beat for 5 minutes at high speed. Turn into a greased and floured Bundt pan and bake at 350° for 1 hour.
Combine cocoa, sugar and salt in a 2-quart microwave-safe glass measure or casserole; blend in water. Microwave on High for 2 to 2 1/2 minutes, stirring occasionally, until mixture boils. Stir. Microwave on High (so mixture boils) for 1 minute. Stir in milk. Microwave on High for 3 to 4 minutes, stirring occasionally, until cocoa is hot. Do not boil. Stir in vanilla. Beat with rotary beater until foamy. Serve immediately. Yields 4 to 5 servings. Top each mug of cocoa with a marshmallow or whipped topping.
Heat oven to 425°. Mix sugar, flour, nutmeg, cinnamon and salt. Stir sliced apples into mixture. Pour all ingredients into pastry shell. Cover with top crust pastry. Make slits in top. Cover edges with aluminum foil (remove foil during the last 10 minutes of baking). Bake for 40 to 60 minutes, until crust is brown and juice begins to bubble through slits.
Stir-fry until done, not browned. Drain off grease. Pour into 9 x 12-inch baking dish. Sprinkle grated Cheddar cheese on top. Put sausage on top of that. Cover with foil. Refrigerate overnight. Take foil off and bake at 325° for 1 hour.
Dip chicken in melted butter. Shake in bag of "CRUSHED" potato chips. Bake in 350° oven for 1/2 hour.
Place flour in medium bowl. Combine milk, margarine and egg. Add mixture to flour, stirring with a wire whisk until almost smooth. Cover batter and chill for 1 hour.
Boil sugar and water together for 5 minutes. Combine juices with tea; add to boiled sugar and water. Just before serving, add ginger ale. Makes 55 servings.
Grease square cake pan. Lay crescent rolls in bottom of a pan. Press to seal. Sprinkle on cheese and ham evenly. In mixing bowl, combine egg, milk and salt. Beat well. Pour slowly over ham layer. Cover with foil or plastic wrap tightly.
Mix with electric mixer until blended and smooth. Makes great dip for fruits such as: Strawberries, bananas, cantaloupe, peach slices, etc.
Pare carrots and cut into julienne strips. Place in a large heavy saucepan with sugar, salt, pepper, butter and water. Cover. Bring to a boil. Simmer 10 to 15 minutes or until carrots are tender and moisture is evaporated. Remove cover to evaporate moisture, if necessary. Turn carrots into serving bowl and sprinkle with parsley. Makes 6 servings.
Thoroughly cream shortening, sugar and vanilla. Add egg and beat until fluffy. Stir in milk. Sift other dry ingredients together and blend into creamed mixture. Divide dough in half and chill 1 hour. On lightly floured surface, roll dough to 1/8-inch thickness. Bake on greased cookie sheet at 375° about 6 to 8 minutes. Makes 2 dozen.
Put 4 or 5 skinned chicken breasts into an electric frying pan (large skillet will work) and add 1 quart Tropicana or other natural orange juice over them. Add pineapple chunks, sliced peaches, a few maraschino cherries and mandarin oranges. Cook over low heat or if electric skillet, about 250°, for a couple of hours, until chicken is very tender. Serve over rice.
Mix first 3 ingredients together over medium heat until thick. Chill. Mix in Cool Whip and oranges and let set.
Butter quart size casserole dish. Pour can of blueberry pie mix into dish. In a separate mixing bowl, combine flour, sugar, oleo and salt. Cut with pastry cutter or fork until mixture is crumbly (small pieces). Add pecans to this mixture. Sprinkle crumbly mixture on top of blueberry mix. Bake in 350° oven for 35 minutes or until crispy brown on top. Serve warm with whipped cream or other topping. Serves 6.
Drain and mash sweet potatoes; add sugar, flour and margarine and then add all other ingredients and beat well. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 30 more minutes.
Cut fish into 1/2-inch cubes. Poach in greased skillet with onion and lemon, covered with water, for 5 to 6 minutes.
Mix pudding according to directions. Fold in Cool Whip. Layer pan with graham crackers, alternating with pudding. Finish with graham crackers on top. Spread on icing. Cool.
Cook squash and onion together until almost done; drain. Combine with other ingredients. Put into greased casserole. Bake at 350° for 25 to 30 minutes or until done.
Boil chicken. Cut into small pieces. Add rice, garlic, salt and margarine. Simmer for 20 minutes or until rice is tender. Add cheese and salt and pepper to taste.
Combine pineapple, orange slices, apple and cherries in a medium bowl. Fold in yogurt. Cover and refrigerate until chilled. Yields 7 servings (2/3 cup).
Butter a 10-inch spring-form pan. Sprinkle with graham cracker crumbs. Mix together and beat until smooth after each addition the cream cheese, eggs, sugar, vanilla and almond extracts. Pour into prepared pan. Bake at 325° for 40 minutes. Mix sour cream and 2 tablespoons sugar. After baking cheese cake for 40 minutes spoon sour cream on cake and bake 10 minutes additional. Cool in oven for 1 hour with door open. Refrigerate overnight.
Combine all ingredients in casserole dish. Put can of chow mein noodles on top. Bake 1 hour at 325°.
Cook first 4 ingredients in top of double boiler until thick (like soft custard). Add the cream cheese. Beat with a rotary beater, adding pimentos.
Mix all ingredients together.	Pour into 9-inch pie shell. Place in 350° oven and bake 50 minutes or until you can stick a toothpick in center and it comes out clean.
Cook linguine and drain. Combine in bowl linguine, cucumbers, tomatoes, about 1/2 bottle of seasoning and salad dressing. Stir and refrigerate.
For crust, combine crumbs and 4 tablespoons butter. Reserve 1/2 cup, press remainder in a 9-inch square pan and freeze. Spread ice cream over crust and freeze again. Melt 1/2 cup butter and chocolate over low heat. Gradually stir in beaten egg yolks, 10x sugar, nuts and vanilla. Set aside. Beat egg whites to stiff peaks, fold into chocolate mixture and spread on top of ice cream. Sprinkle with reserved crumbs. Cut in squares to serve. Yield: 8 servings.
Remove bones from salmon; add onions, egg and enough corn meal to be able to form patties. The more meal the better. If you get too much, the mixture will get crumbly and not form good patties. If this happens, just add a little milk. Fry in pan over medium heat until brown or put on cookie sheet. Spray with cooking spray on top and bottom. Bake until golden brown.
Boil together water, vinegar and salt. Remove from heat and let cool completely. Place 1/2 stalk of dill in bottom of a bean pot (cookie jar size) along with garlic bud. Add washed cucumbers. Pour cooled water over cucumbers (being sure that all cucumbers are covered). Add other half of dill stalk; cover. Keep covered for three days. After that, refrigerate.
In a soup pot, combine all the ingredients except the barley; cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. Add the barley and simmer for 15 to 20 more minutes, or until the barley is tender.
Melt butter. Add sugar and salt. Heat until sugar dissolves. Stir in corn syrup. Gradually add Eagle Brand milk, stirring all the time. Cook until this mixture reaches 245°. Stir in vanilla. Pour into a 9 x 13-inch buttered pan; cool. Cut into squares and wrap in waxed paper.
Beat eggs, margarine and cream cheese with mixer. Add remaining ingredients and mix with hands. Spread in 9 x 13 greased pan. Bake at 300 degrees for 50 minutes.
Use 10-inch quiche dish or any round dish 1 inch high. Mix cream cheese and sour cream together and spread evenly in dish. Layer evenly: taco hamburg, onion, green pepper, black olives and tomatoes. Pour picante sauce over and cover top with cheese. Serve with nacho chips.
Preheat oven to 350°. Lightly grease muffin pan or line muffin pan with muffin papers. Cover raisins with warm water for 5 to 10 minutes. Blend wheat bran with boiling water; let stand for 5 minutes. In order, blend egg, honey, milk and bran mixture thoroughly with wire whisk. Blend remaining dry ingredients in a separate bowl. Blend raisins, then dry ingredients into liquid ingredients until mixed. Do not overmix! Fill muffin cups almost full. Fill any empty cups halfway with water. Bake for 20 to 25 minutes. Cool 5 to 10 minutes before removing from pan. Makes 10 to 12 large muffins.
Thaw concentrate. Stir into cranberry juice cocktail. Slowly add soda. Stir gently with up and down motion. Serve over ice. Garnish with lemon slices.
1. Place 2 Tbsp. olive oil in large saut pan and heat on medium high. Place red pepper slices in pan and saut till browned.
Brown sliced onion in the fat (in large stewing pot). Add meat and all ingredients. Cook for 2 to 2 1/2 hours, stirring occasionally. Remove meat from pot and shred it with a knife and fork. Place back in sauce. Serve over hamburger buns or over noodles. Serves approximately 12 people.
Combine 2 cups flour, yeast, sugar and salt in a large bowl. Stir well to blend. Add softened butter or margarine. Add hot tap water to ingredients in bowl all at once. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add eggs and 1 cup more flour. Beat with mixer at high speed for 1 minute or until thick and elastic. Stir in remaining flour gradually with wooden spoon. (Use just enough flour to make a soft dough which leaves sides of bowl.) Turn out onto floured board. Round up into a ball. Knead 5 to 10 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest for 20 minutes on board. Punch down. Divide and shape as desired into 2 1/2 to 3 dozen rolls. Place into greased baking pans or on greased baking sheets. Brush surface of dough with oil. Cover pans loosely with plastic wrap. (May refrigerate 2 to 24 hours.)
Cream butter, sugar and vanilla until light and fluffy. Stir in chips and flour. Drop dough by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes until brown.
Sprinkle 1 envelope onion mix over wings that have been placed in large rectangle casserole dish. Mix Italian dressing and apricot preserves together and pour over wings. Sprinkle 1 envelope onion mix over top. Cover with foil and refrigerate for several hours for best taste results. Bake, covered, for 45 minutes at 350°.
Combine the flours, sugar, baking soda and cinnamon; stir to mix well. Add the maple syrup, egg whites and vanilla extract; stir to mix well. Fold in the remaining ingredients.
Cook broccoli according to package directions. Mix soup, rice and Cheez Whiz; set aside. Saute onion and pepper in small amount of water and 2 tablespoons margarine. Add to mixture and mix well. Fold broccoli in. Pour into baking dish. Bake at 425° for 20 to 25 minutes, until bubbly.
After removing the asparagus from the steamer, lay the stalks on a heated oblong serving dish. Sprinkle with cheese and butter; place in a preheated 400° oven for 5 to 7 minutes. Remove and serve.
Cut up chicken and mix all ingredients together. Place in 9 x 13-inch	pan. Cover with foil and refrigerate overnight. Bake with foil on for 1 1/2 hours at 325°. Uncover and put crushed potato chips on top to garnish. Bake 20 to 25 minutes more.
Fix the mashed potatoes as you normally prepare them. After mashing potatoes, mix the remaining ingredients and mix in well. Enjoy.
Drain apples. Set juice aside. Combine sugar, flour and melted butter with apple juice. Place apples in shallow baking dish that has been sprayed with cooking spray. Pour flour and sugar mixture over apples. Cube cheese and place on top of apple mixture. Bake at 350° for 30 minutes.
Place oil in saucepan over low heat. Add sirloin. Stir in celery, peppers and onions. Cook until tender. Add garlic powder, seasoned salt, onion powder and dry mustard and cook until tender, but not brown.
Dissolve Jell-O in boiling water. Add miniature marshmallows. When mixture has cooled, add cottage cheese, nuts and crushed pineapple. When mixture has thickened, fold in Cool Whip. Keep refrigerated.
Combine all ingredients except meat together and heat in saucepan to boiling. Score both sides of meat, 1/4 inch deep. Slash fat on edges. Place meat in shallow dish. Pour soy sauce mix over meat. Cover with plastic and refrigerate at least 2 hours, turning 4 times. Grill or broil 2 to 3 inches from heat, 7 to 8 minutes on each side. Meat should be brown and have a crust on the outside and rare inside. To serve, cut diagonally across grain into 1/4 inch slices. Serves 8.
Brown hamburger and Tater Tots. In large casserole (9 x 13-inch) dish empty soup and 1/2 can of water or milk. Drain corn and add to soup. Grate cheese. Layer hamburger on top of soup mix. Top with half of cheese and Tater Tots. Add remaining cheese. Bake in 350° oven for 30 minutes.
Cream butter and sugar. Add one egg at a time, beating after each one. Add flour, sifted 5 or 6 times with baking powder, alternately with milk. Add vanilla. Bake in 3 (9-inch) layers at 350° for 25 to 30 minutes. Cool and frost.
Cook beef, onion and green pepper together and drain. Add rice and juice. Stir together; add salt and pepper (add salsa now if desired). Put in crock-pot for 4 hours or cook in skillet for 10 to 15 minutes. Let stand for 10 to 15 minutes before serving if cooked in skillet. Serve.
Melt almond bark (follow directions on package). Stir in peanut butter. Add pecans, marshmallows and Rice Krispies. Mix well but carefully. Cover pans with waxed paper. Drop by spoonfuls onto paper. Refrigerate to set. Store in the refrigerator. Sprinkle with colored sugar. Makes 53 cookies.
Two days ahead, drain pineapple, reserving 1/2 cup syrup. In a saucepan, mix syrup with eggs, sugar, flour and salt. Cook over low heat, stirring constantly, until very thick and smooth. Stir in lemon juice. Refrigerate until cool. Fold in whipped cream. Add fruit and nuts. Refrigerate 24 hours. Serves 6.
Mix all ingredients except milk in a heavy saucepan. Heat on low. Add milk gradually, cook on low heat until custard coats a metal spoon. Cook by placing pan into bowl of ice water and stirring. Chill.
Boil spaghetti. Drain. Fry hamburg with onion, salt and pepper. Drain grease. Add meat to drained spaghetti, add the tomatoes and heat until warmed up. If soupier sauce is wanted, add tomato juice.
Cream butter, blend in sugar, salt, vanilla and water. Add flour and pecans. Mix well. Chill if dough is soft. Shape into fingers- like ovals using level tsp. of dough. Place on ungreased cookie sheet and bake at 350° about 15 minutes. Roll in powdered sugar. Makes about 10 dozen.
Mix together buttermilk, oil and eggs. Add dry ingredients and stir just until moistened. Pour onto hot griddle and cook until done.
In a 3-cup bowl, stir together the refried beans, taco sauce and several dashes of bottled hot pepper sauce, if desired. Spread the refried bean mixture evenly on bottom and sides of rectangular server. Sprinkle half of the shredded cheese over the bean layer.
Line pie plate. Combine eggs and milk in large bowl; stir well. Add sugar and flour, stirring well. Gently fold in rhubarb and strawberries. Pur filling mix into pastry shell. Dot with margarine. Top pie with 2nd pie crust, trimming off excess pastry. Fold edges under and crimp. Cut slits in top to allow steam to escape. Bake at 400° for 1 hour. Cover edges of pastry with strips of foil to prevent excessive browning after 30 minutes. Cool on wire rack.
In hot butter in large skillet, cook, stirring occasionally, shrimp and onion until shrimp are almost tender, about 5 minutes. Add mushrooms; cook, stirring occasionally, 5 minutes. Remove from heat. Stir in flour, salt and pepper, mixing well, then stir in sour cream. Reheat very gently, do not boil. Delicious served over rice or hot buttered toast. Doesn't last, no leftovers. Serves about 4.
Heat oil and butter in a heavy saucepan. Cook carrots, celery and onions about 20 minutes or until tender. Add tomatoes and continue cooking over moderate heat 25 to 30 minutes. Stir in parsley and basil. Season with salt and pepper. Cook a minute or so longer and serve hot.
Cream butter and sugar. Add egg yolks and beat. Add dry ingredients. Alternate with milk. Fold in stiffly beaten egg whites. Bake in loaf pan at 350° for 1 hour.
Mix and heat oleo, soup, sour cream, onions and Velveeta. Put potatoes in a casserole dish. Top with the heated mixture and then with the crushed corn flakes and other 2 tablespoons oleo. Bake at 350° for 45 minutes.
Mix rye flour, caraway seeds and buttermilk in a large bowl and let stand overnight.
Cook broccoli until done, drain well. Add all ingredients except cracker crumbs. Place in baking dish. Put crumbs on top of casserole. Bake at 350° for 25 minutes.
Wash and drain broccoli flowerets. Crisp in a plastic bag overnight in refrigerator. When ready to serve, combine broccoli, sunflower seeds, raisins and onion. Mix mayonnaise, sugar and vinegar together. Toss with vegetable mixture. Serve and enjoy.
Melt shortening in a large skillet over medium heat. Add onions, celery, garlic and carrots. Saute until onions are golden. Add ground beef. Stir and cook until meat is browned. Add salt, pepper, Worcestershire sauce, ketchup and hot ketchup. Cover and simmer 20 minutes. Drain off. Cool. Put into five 1 pint containers, leaving 1/2 inch space at top. Cut through mixture with a knife several times to remove air. Seal and label. Freeze. Use within 3 months.
Cream the butter and sugar together. Add eggs, one at a time. Beat well after each egg. Cream well. Add the flour, one cup at a time. Beat well after each cup. Fold in the sour cream. Grease and flour a tube pan. Pour half of the batter in pan. Sprinkle chopped walnuts and sugar mixture over batter. Pour remaining batter in pan. Top with rest of nut mixture. Bake in a 325° oven for 1 1/2 hours.
Brown hamburger and sausage. Crumble and drain off grease. Melt cheese in crock-pot. Mix all together. Serve with nacho chips.
Place meat balls in baking dish. Cover generously with barbecue sauce and place in refrigerator overnight. Place in oven and bake at 350° until meatballs are done.
Mix sugar, salt and cornstarch in saucepan. Add pineapple and juice mix and bring to a boil. Cook about 1 minute. Stirring constantly. Add to unbaked pie crust and top with crust. Bake at 425° for 25 to 30 minutes. Then invite your friend in.
Peel and slice eggplant 1/2-inch or less. Dip in flour, egg and crumbs. Spray a cookie sheet with Pam. Place on cookie sheet and bake at 350° for 10 minutes on each side. Layer in casserole with sauce, Mozzarella cheese and grated Parmesan cheese.
Mix together and pour into pie shell. Bake at 400° for 10 minutes, then at 350° for 30 minutes. Makes 2 (9-inch) pies.
In deep bowl, stir together all ingredients until well mixed. Cover and chill until ready to serve.
Cream first 3 ingredients until smooth. Trim crusts from bread and roll each slice thin. Spread with cheese mixture and fold in thirds. Dip in melted butter and freeze on cookie sheets. When partially frozen, cut in half and bake in 400° oven for 10 to 15 minutes. Serve with dish of strawberry preserves for dipping. Can be made ahead and kept frozen.
Mix together the popcorn and peanuts in a very large bowl or roast pan. Keep this in warm 250° oven. Melt butter in a heavy 2-quart saucepan. Stir in brown sugar, syrup and salt. Bring to a rolling boil, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Quickly pour over warm popcorn and peanut mixture while tossing until popcorn and nuts are well coated. Spread out in a shallow baking pan or cookie sheet. Bake at 250° for 45 minutes. Stir about every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom. Remove from the oven. Turn out on aluminum foil to let cool. Store in tightly covered container. Makes 2 quarts.
Cream together until fluffy the butter, sugar and eggs. Then add the milk, flour, baking powder and salt. Stir in by hand the blueberries. Fill well greased muffin tins approximately 2/3 full. Sprinkle with sugar. Bake at 350° for 30 minutes.
Dissolve jello in hot water. Add other ingredients and mix well. Pour one-half mixture in mold. Refrigerate. Keep remainder out of refrigerator. When first half is congealed, top with sour cream and cover with remainder of jello mixture. Refrigerate.
Grease and flour largest roasting pan. Pour prepared yellow cake mix into pan. Spread to cover entire pan. This will be a thin layer. With electric mixer, mix remaining ingredients. Pour as evenly as possible over cake mix; do not mix. Bake for 50 to 70 minutes at 350° in a preheated oven (middle rack). Allow to cool thoroughly. Cut into small squares; place into cupcake pans. Sprinkle with confectioners sugar, or top with desired canned pie filling.
Line casserole dish with aluminum foil. Place steak in pan. Sprinkle tenderizer on steak and let set for 30 minutes. Put onion soup mix over meat; sprinkle on Worcestershire sauce, salt and pepper. Bake at 350° for 45 minutes or until tender.
Combine ingredients. Pour small amount into a paper cup. Place a straw in the cup and blow. You may also use a wand to make bubbles. Store in covered jar or container.
Saute steak in oil until done. Add water and beef bouillon and simmer, covered, for 1 hour. Keep adding water and small amounts of bouillon if needed. Add vegetables and cook until tender. Remove 1/2 cup of liquid and stir flour in. Pour flour mixture into meat and vegetable mixture to thicken. Add more flour to desired thickness. Serve over rice.
Bake cake as directed on box. In a large punch bowl, crumble half of the cake. Mix 1 box of vanilla pudding; pour over cake. Spoon 1/2 can of pineapple over pudding, 1 can of cherry pie filling over pineapple and 1/2 carton of Cool Whip over cherries. Repeat this process again, then top with pecans.
Preheat oven to 475°. Spray nonstick cookie sheet liberally. Combine bread crumbs, cheese, salt and pepper on sheet of waxed paper. Set aside. Quarter zucchini lengthwise, then cut each spear in halves or thirds. Put these in plastic bag; add oil and water. Close bag and shake so spears are coated.
Preheat oven to 350. Heat oil in large frying pan. Dip chicken in salad dressing, then in bread crumbs. Brown in oil. Transfer to shallow baking dish. Spoon marinara sauce over chicken. Top with sliced mozzarella, then chopped tomato. Sprinkle with herbs and a generous shake of Parmesan cheese. Bake 45 minutes. If tomatoes begin to burn, cover loosely with foil.
Puree the chopped, cooked asparagus in blender. Add eggs, cream, salt, nutmeg and melted butter to blender and mix thoroughly. Add minced asparagus and pour into a 1-quart casserole. Place casserole in pan of hot water and bake at 350° for about 30 minutes until firm in center. Serves 4.
Melt oleo in pan. Bake for 1 hour at 400°.
Grease casserole dish with butter. Mix all ingredients except potato chips. Pour in casserole. Crumble potato chips and sprinkle on top. Bake at 350° for 20 to 30 minutes.
In top of double boiler combine marshmallows, chocolate pieces, milk and salt. Cook over hot water, stirring occasionally, until marshmallows and chocolate are melted. Remove from heat; cool until slightly thickened. In small mixer bowl combine whipping cream, malted milk powder and vanilla. Beat until very thick. Fold in chocolate-marshmallow mixture. Spoon into baked pastry shell. Sprinkle chopped pecans around edge of pie. Chill at least 3 hours before serving.
Mix all ingredients well and bake at 350°. Makes 2 layers. Cool cakes and split both layers.