HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split chicken breasts and remove skin and bone, if desired. Arrange in shallow 2 or 3 quart baking dish. Place 1 slice Swiss cheese on each piece of chicken. Stir together soup and wine; spoon evenly over chicken. Coarsely crush stuffing mix and sprinkle over top. Drizzle with melted butter. Bake, uncovered, at 350° for 50-55 minutes or until chicken is tender. 8 servings.
Brown meat and onions. Drain off grease. Add remaining ingredients and bring to a boil. Lower heat and simmer at least 2 hours or longer (covered).
Mix Jell-O according to package; let set until livery thick. With mixer, add Cool Whip until well blended. Fold in fruit. Pour into a 10 x 13-inch pan. Set until firm. Garnish with cherry halves.
Line pie pan with pie crust. Set aside. Brown bacon, drain and dice. Cool. Combine eggs, cheese and onion salt in medium bowl. Stir in bacon. Add cream or milk and blend well. Pour egg mixture into pie shell. Bake in preheated oven at 375° for 30 to 35 minutes until center is clean.
Mix eggs, sugar, oil and vanilla; beat until smooth. Stir in zucchini. Combine all dry ingredients. Pour into greased and floured jelly roll pan (15 x 10 x 1-inch). Bake at 325° for 45 minutes. Sprinkle chocolate chips on top before putting in oven.
Saute onion and celery in chicken fat until brown. Add matzo meal, salt, pepper, hot water and beaten eggs. Fill veal pocket with mixture. Sew opening with white thread. Place in basting pan. Add tomato sauce can of water. Sprinkle with paprika and garlic powder. Cover and roast at 350° for about 3 hours or until tender. Uncover during last half of baking to brown meat. Baste frequently.
Beat milk and sugar until smooth. Knead and shape into 4 logs, each about 5-inches long. Place on wax paper. Melt caramels, butter and water in top of boiler. Pour onto logs a little at a time. Roll in 1 1/2 cups pecans, chopped.
Place beef, onion and celery in Dutch oven. Add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2 1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of the strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add all seasonings; cover and simmer 1 hour. Add additional reserved liquid if necessary.
Boil chicken until the meat falls off the bones. Tear chicken into small pieces. Place chicken in buttered pan. Mix soups and sour cream together, then pour over chicken. Pour crushed crackers over mixture. Sprinkle seed. Pour butter or margarine on top. Bake at 350° for 30 minutes.
Pour milk into medium bowl. Add pudding mixes. Beat with wire whisk for 2 minutes. Slice 1 1/2 of the bananas. Arrange in pastry shell. Pour pudding over banana slices. Refrigerate for 4 hours or until set. Spread whipped topping over pie. Garnish with remaining banana, sliced and dipped in lemon juice to prevent darkening. Store leftover pie in the refrigerator.
Mix and set at room temperature covered at least 2 hours; better if it sets several hours. Cook 1 pound spaghetti. Drain spaghetti. While still hot, toss with sauce. Once tossed, sit 5 minutes to allow cheese to melt. Toss again, then serve.
Preheat oven to 375°. Cream shortening and add sugars, blending until light. Beat in egg yolks to which the cold water has been added. Add vanilla. Combine the flour, baking soda, baking powder and salt and add gradually, beating after each addition. Pat the dough into a 17 x 11-inch pan. Beat egg whites until stiff. Add 1 cup brown sugar gradually and beat until meringue is stiff and glossy. Stir in chocolate chips and spread topping over the dough. Bake 30 minutes. Allow to stand 1 hour before cutting into squares.
Sift together flour, baking powder, soda and salt. Cream sugar and butter until fluffy and light. Add eggs and beat until blended. Add apple butter and vanilla. Add sifted dry ingredients slowly, alternately with sour cream. Mix until well blended. Pour 1/2 cake batter into a greased, floured loaf pan. Mix together: 1/2 C. sugar, 1/2 tsp. nutmeg, 1 tsp. cinnamon and 1/2 C. chopped walnuts. Sprinkle half this topping over mixture, then pour remaining batter over top and sprinkle rest of topping on top layer. Bake at 350° for 40-50 minutes. Serve warm or cold with whipped cream or topping.
Dissolve grape jelly and mustard and keep heated in a fondue pot. Add sausages just before serving. May use a regular pot and place in a bowl before serving.
Combine all ingredients. Knead until well mixed. Cover and let stand 20 to 30 minutes. Uncover. Knead again and roll into crust shapes (makes 3 to 4 crusts). Top with desired toppings. Bake at 425° for approximately 20 minutes.
Cream shortening and sugar together. Add egg yolk. Mix well; add bananas. Sift flour, soda and salt together. Alternate dry ingredients with sour cream while adding to sugar mixture. Beat egg whites until stiff. Add vanilla, stiffly beaten egg whites and nuts. Turn into an 8 x 15-inch greased pan. Bake at 325° for 1 hour. When cool, cut into bars. Sprinkle with powdered sugar.
In mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Spoon into regular graham cracker crust or chocolate cracker crust. Refrigerate.
Saute onion and pepper in oil until tender. Drain and add the rest of ingredients, except cheese. Simmer until everything is hot. Add slices of American cheese on top and simmer until cheese is melted.
Combine all ingredients. Chill in refrigerator or drop from a teaspoon right away. Bake at 350° for 10 minutes or less; do not overbake. Good with cream cheese frosting.
Break spaghetti in half and cook in boiling water (with small amount of oil from dressing) until tender. Run under cold water and drain.
In a large mixing bowl, cream the butter and sugars. Add eggs, honey and vanilla. Combine flour, coarse oatmeal, salt, baking powder and soda. Gradually add to creamed mixture. Stir in grated candy, nuts and chocolate chips. Refrigerate for 1/2 hour. Roll into 1 1/2-inch diameter balls. Place 2-inches apart on cookie sheets. Bake at 375° for 6 minutes. Makes approximately 4 1/2 dozen.
Prepare shrimp. In a large pot, bring 6 quarts of water to a boil with 2 tablespoons of salt. When the water has reached a rolling boil, add all the shrimp at once. Cook, uncovered, until the shrimp are pink and tender, about 3 minutes. Drain the shrimp into a colander and rinse immediately under cold running water to prevent further cooking; drain well. Shell the shrimp and devein, if desired. Split them in half lengthwise and place in a large bowl. Cut bacon into 1/2-inch pieces. Add to the shrimp. Add the tomatoes and scallions.
Cook macaroni. Blend soup, sour cream and milk. Mix macaroni and ham. Pour half of soup mixture over macaroni. Arrange broccoli on top. Pour over rest of soup mixture. Sprinkle with cheese. Bake at 350° for 20 minutes. Add onion rings. Bake 5 minutes longer.
Cut dates. Sprinkle with soda. Add boiling water. Let cool. Cream sugar and shortening. Add eggs and dates mixture. Add flour, spices and salt which have been sifted 3 times. Add cherries, pineapple and nuts. Bake in tube pan for 1 hour at 325°.
Grind together all cheeses, pimentos, eggs and onion. Add vinegar and mix. Add mayonnaise, salt, pepper and sugar to desired taste. Mix well. Roll into ball. Roll ball in crushed nuts or Ritz crackers. Refrigerate.
Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball; chill. Crust for double crust 9-inch pie.
In a mixing bowl, combine all ingredients, except apples. Add apples to mixture, tossing to coat fruit. Transfer to 1 1/2-quart casserole.
Rub leg of lamb thoroughly with a half of lemon. Make a few holes here and there and stick in tiny slivers of garlic. Dredge lightly with flour, sprinkle generously with salt, pepper and paprika and place in roaster, fat side up. Bake at 325° for 30 minutes to the pound, uncovered. Serve with mint jelly or sauce.
Preheat oven to 350°. Mix orange sauce ingredients in a saucepan. Heat while stirring and cook until thickened (about 5 minutes). Cool and chill.
Mix the first 5 ingredients together. Add 1/2 cup water and cover when begins to burn. Bake for approximately 2 hours at 325° or 350°.
Mix sugar, salt, flour and cocoa together. Separate egg yolks and egg whites (reserved for top). Mix 1 cup milk and 3 egg yolks together. Mix with dry ingredients. Add rest of milk. Cook on top of stove in a good heavy saucepan, stirring constantly so it won't stick or scorch. When gets thick, remove from stove. Add butter and vanilla. Pour into 9 1/2-inch cooked pie crust. Beat egg whites with 1/4 teaspoon cream of tartar until stiff. Add 3 tablespoons sugar gradually while beating for 1 minute longer. Spread on top of pie. Bake in 350° oven for 20 minutes.
Mix rice and onion in a sauce pan, with oil. Fry for 10 minutes. Drained and mix with all other ingredients except cheese - put in casserole dish. Bake at 350 degree for one hour with lid on. Put cheese on top - bake for 10 minutes or until cheese melts.
Combine all ingredients; mix well. Drop by spoonful onto wax paper. Makes about 3 dozen. May have to refrigerate candy to get it firm.
Sprinkle coconut and nuts in bottom of 9 x 13-inch cake pan. Prepare cake according to package directions and pour in pan. Beat until smooth cream cheese, powdered sugar and oleo. Drop over top of batter. Bake at 350° for 35 to 40 minutes.
Preheat the oven to 350°. Grease and flour a Bundt pan. Sift together the first 4 ingredients and set aside. Cream the butter and add the sugar. Beat until fluffy. Add eggs, one at a time, beating until creamy. Alternately, add sour cream and flour mixture to the batter, beating in between and ending with flour mixture. Add almond extract. You'll be splitting the batter into 3 layers for this cake, so use about 1/3 of the batter for each layer. Put a layer of batter in bottom of Bundt pan. Place 1/3 of the nuts and cranberry sauce on top. Repeat 2 more times. Bake for 45 to 55 minutes. Cool cake for about 10 minutes and remove from Bundt pan, top side up.
In skillet, saute margarine and onions. When tender, add ground beef and fry. Drain fat and add soup, mushrooms, garlic salt and pepper. While simmering, prepare noodles. Add cooked noodles to beef mixture. Let simmer 5 to 10 minutes.
Beat together cheese, dressing, lemon juice and ketchup until smooth. Fold in onion and shrimp.
Coat 2 (10 ounce) custard cups with cooking spray. Place 1/2 cup blueberries into each cup; set aside. Combine 1/4 cup sugar and next 6 ingredients in container of an electric blender. Cover and process until smooth. Pour mixture evenly over blueberries.
Mash potatoes until fluffy. Add other ingredients and mix well. Pour into pie shells. Bake at 350° until crust is brown. Makes 3 pies.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Cook and stir beef and onion until light brown; drain. Stir in taco seasoning mix. Spread in pie plate; top with green chilies. Beat milk, eggs and Bisquick until smooth (15 seconds in blender on high or 1 minute with hand beater). Pour into pie plate. Bake for 25 minutes. Bake until knife inserted in center comes out clean, 8 to 10 minutes longer, if needed. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese. Makes 6 to 8 servings.
Place strawberries into pie shell. Cook on stove top, sugar, cornstarch, jello and water until thick. Pour mixture over strawberries into pie shell. Chill overnight. Pie may be topped with whip cream if desired.
Brown hamburger, spaghetti mix and onion together. Then add the other ingredients. Cook on low heat for 30 to 45 minutes. Pour over cooked spaghetti.
Prepare cake mix as directed. Spoon approximately 1/4 cup batter in each cone. Set cones on baking sheet. Bake at 350° for 25 minutes. Cool. Spoon frosting over cakes and garnish with sprinkles.
On sheet of wax paper or a paper plate, sift together flour and baking soda; set aside. Preheat oven to 375°.
Melt margarine in 2-quart pan over low heat. Remove. Add sugar until blended. Return to low heat. Stir rapidly until thoroughly mixed and begins to bubble. Add water and corn syrup. Stir frequently; cook until thermometer reads 290°, brittle, about 15 to 20 minutes. Remove from heat at once. Sprinkle in nuts, quickly mix. Pour onto lightly greased cookie sheet. Cool at room temperature. As crunch cools loosen from sheet with spatula, 2 to 3 times.
Mix together. Bake in unbaked pie crust at 350° for 30 minutes. Beat until stiff peaks. Scoop onto baked pie and bake until meringue is light brown. Cool and serve.
Mix spices, except nutmeg, with salt, sugar and flour. Add to pumpkin. Add milk and beaten eggs. Pour in pie pans. Sprinkle with nutmeg. Bake at 450° for 10 minutes, then 350° for 50 minutes. Pie will test done when clean knife inserted near center comes out clean.
Flour and grease 1 large pie pan. Mix all ingredients and pour into dish. Bake at 375° for 35 minutes.
Chop vegetables and rinse. Steam in water that clings to vegetables until tender. Add tomato juice and simmer until ready to serve. Even better the next day.
Place ingredients in 9 x 13 pan in this order: pie filling, half the dry cake mix, cinnamon, pecans and remaining cake mix. Drizzle evenly with margarine or cover the top with margarine slices. Bake, uncovered, 10 minutes at 450 degrees. Lower heat to 350 and bake 30 to 35 minutes more.
Grate 2 cups of zucchini with 2 1/2 medium onions onto wax paper. Beat eggs, ad to Bisquick mix and Parmesan cheese. Mix with zucchini and onions. Fry into pancake rounds. Like potato patties.
Mix cake mix, evaporated milk (less 2 tablespoons), butter and nuts. Press half of cake mixture into 9 x 12-inch greased cake pan. Bake at 350° for 10 minutes. Melt caramels and 2 tablespoons reserved evaporated milk. Pour over baked cake mixture. Pour chocolate chips over caramels. Press remaining 1/2 cake mixture over chocolate chips by using your hands. It is very hard to make this cover the chips entirely, but do your best. Bake at 350° for 20 more minutes.
Combine all the ingredients (except the mashed potatoes) into 4 patties. Shape over upside-down custard cups. Chill up to 1 hour. Place inverted cups in shallow baking pan. Bake at 375° for 20 minutes.
Preheat the oven to 350°. Butter a 6 to 8-cup casserole. With a sharp knife, split each row of corn kernels on each ear of corn down the center. Scrape enough kernels off the cobs to measure 2 1/2 cups. Beat the egg, light cream, heavy cream and brown sugar in a mixing bowl just until blended. Stir in the chives and nutmeg. Season to taste with salt and pepper. Stir in the corn. Toss 1/2 cup cracker crumbs with 3 tablespoons of the melted butter in a large mixing bowl, then stir in the corn mixture. Pour the corn mixture into the prepared casserole. Toss the remaining 3 tablespoons cracker crumbs with remaining 1 tablespoon butter. Sprinkle the crumbs over the top of the pudding. Bake the pudding, uncovered, until light golden brown and slightly firm to the touch, 45 to 50 minutes. Makes 6 servings.
Cook noodles according to package, then drain. Return to pan and add remaining ingredients. Heat thoroughly. Turn off heat. Cover and let sit until liquid is absorbed or if you prefer more moisture, serve immediately. This recipe is easy, low-fat and delicious!
Cook and drain noodles. In a skillet saute ground chuck and onions until brown. Drain. Add Prego and mushrooms. Remove from heat.
Cook rice as directed. Mix rice with onions, celery, pepper, peas, broccoli and mushrooms. Combine oil, soy sauce, balsamic vinegar and curry powder. Add to rice mixture. Stir gently. Refrigerate 24 hours, stirring 2 or 3 times. At serving time, gently mix in noodles. Serves 8 to 10.
Combine. Bake 45 minutes. Cover, then take off cover, stir and bake 15 minutes longer. (Only stir 1 time.)
Dice into small pieces all ingredients. At serving time, cover with Caesar dressing. Serve in bowl or pita pockets.
Grate the washed, unpeeled zucchini onto a clean kitchen towel. Wring out excess water. Put in a bowl with enough Bisquick and beer to make a fairly firm batter. Salt and pepper to taste. Amounts depend on the size of the zucchini. Fry in 1 inch of hot oil until brown. Serve hot.
Brown hamburger meat; drain. Add 1/2 the onion and picante sauce. Sprinkle a small amount of cheese in meat. Roll in tortillas. Top with cheese, lettuce, tomato, onion and picante sauce. This recipe will serve 12 people.
Preheat oven to 350°. Grease a 10 inch bundt pan; set aside. Combine all ingredients and mix well. Pour in pan. Bake for 1 hr.
Preheat oven to 450°. Mix first 4 ingredients well. Fold in sour cream and blend well. Pour into preheated skillet and bake for 25 minutes or until golden brown. Let cool for 5 minutes, then cut and serve.
In 2-quart saucepan, combine 2 cups sugar, 1/2 cup light corn syrup, 1/2 cup hot water and 1/4 teaspoon salt. Cook and stir until sugar dissolves and mixture comes to boil. Cook to hard ball stage (250°) without stirring. Wipe crystals from sides of pan now and then with fork wrapped in damp cloth. Remove from heat.
Blend together and put in jar and leave in refrigerator for about 3 hours or overnight.
Mix eggs, mayonnaise, sour cream and soup. Add chicken, chopped up with broccoli, and 4 ounces of cheese. Mix together with salt and pepper, if desired. Pour into a casserole dish. Top with remaining cheese and sprinkle with Durkee onions. Bake at 400° until it bubbles.
Layer greased baking dish (9 x 13-inch) with nacho chips. Mix cooked ground beef, refried beans, tomato sauce and taco seasoning together over heat. Pour mixture over chips and sprinkle with Cheddar cheese. Bake at 350° for 20 minutes. When casserole is done, add shredded lettuce, chopped onion, chopped bell pepper, 1/2 avocado, tomatoes and Cheddar cheese over it. Serve with sour cream and picante sauce.
Mix hamburger, egg, milk, taco seasoning mix and onion together in a large bowl. Form into patties. Fry patties over medium heat until done. Drain all fat from patties.
Bring syrup and sugar to good boil. Take off burner and mix in peanut butter. Mix well, then add cornflakes, stirring until coated. Drop by teaspoonful onto waxed paper.
Crush graham crackers and add 1/4 cup of oleo; mix well. Pat down in 9 x 13-inch pan for crust. Mix powdered sugar, eggs and oleo with mixer for 10 minutes. Put on top of graham crackers. Slice bananas and put pineapple on top. Then whip Dream Whip as directed. Pour on top of fruit. Top with ground walnuts.
Remove skins from grapes. Put pulp in a pan without water and bring to a boil. While hot, put through sieve to remove seeds. Now, combine skins and pulp with the rest of the ingredients. Pour into pie shell and bake. (I always put a crust on top.)
Boil broccoli and drain. Mix in mayonnaise, eggs, mushroom soup and onion. Set aside. Melt 1 stick butter and pour over stuffing. Mix. Place 1/2 of this mixture in a baking dish. Pour broccoli mixture on top and then place a layer of Cheddar cheese on top. Top all of this with the remaining crumb mixture. Cover with aluminum foil. Bake at 350° for 45 minutes.
Preheat oven to 350°. In a bowl, combine flour and 1/2 cup of sugar. Cut in butter. Press evenly into a 13 x 9 x 2-inch pan. Bake for 25 minutes or until crust is golden brown. Beat cream cheese with 1/2 cup of sugar. Fold in whipped topping and vanilla. Spread over cooled crust. Chill until firm. Soften gelatin in water. Add boiling water and the remaining 1 cup of sugar. Stir until gelatin dissolves. Stir in lemon juice and mangoes. Carefully spoon over cream cheese layer. Chill until firm. Cut into serving pieces. Makes 24.
Preheat oven to 300°. Combine crumbs and sugar. Press into bottom of a 9-inch spring-form pan. In mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Beat in eggs and lemon juice. Pour into prepared pan. Bake 55 minutes until center is set. Top with sour cream. Bake 5 minutes longer. Top with pie filling. Refrigerate leftover cake.
Line greased 9 x 13-inch pan with bread cubes. Pour melted margarine over cubes. Beat milk, salt, mustard and eggs until fluffy. Add cheese, meat and mushrooms. Pour over bread. Cover with foil and bake for 1 hour at 325°. Remove and let set for 10 minutes.
Preheat oven to 350°. Place chicken in single layer in baking dish that has been sprayed with a non-stick cooking spray. Spread orange sections and pineapple evenly over chicken. In a bowl, combine remaining ingredients. Stir to dissolve cornstarch. Pour over chicken; cover and bake 1 hour. Serves 4.
Melt cream cheese and butter together. Add corn and jalapeno pepper. Bake in a 9 x 13-inch Pyrex dish at 350° for 20 minutes.
Cream together first 4 ingredients. Add vanilla, eggs and milk. Mix. Then add 7+ cups sifted flour. Mix well. Chill overnight. Roll thin and cut cookies. Bake about 10 minutes at 325° on lightly greased cookie sheets. Makes approximately 95 Christmas figure cookies.
Mix together. Drop by tablespoonful onto cookie sheet. Bake at 450° for 10 to 12 minutes. Take out of oven. Brush top with egg white, sprinkle top with sugar. Put back in oven and bake 3 minutes more. Makes about 9 scones.
Beat eggs until foamy. Then add oil, sugar, zucchini and vanilla and beat well. Then add flour, salt, cinnamon and pineapple for cake. Bake 1 hour and 10 minutes at 325° in loaf pan. Best served warm.
In a large skillet, brown ground beef. Add onion and bell pepper. Cook until tender. Drain. Return to the skillet and add ketchup, Worcestershire sauce and sugar. Mix well. Drain beans and add to meat mixture. Put into a casserole dish. Bake at 350° for 45 minutes. Add bacon strips and cook 15 minutes. (Or cook in crock-pot on low 5 to 6 hours, stirring occasionally, to prevent sticking.)
Combine all but cheese. Put in 1-quart casserole. Bake at 350° for 30 minutes. Remove from oven. Add cheese to top. Return to oven and bake 30 to 40 minutes. Check potatoes for doneness.
Brown hamburger with onion. Combine rest of ingredients. Add to meat mixture. Simmer 15 minutes. Enjoy!
Cream sugar and margarine. Add beaten eggs, then add flour and flavoring. Mix well. Add nuts and coconut. Wet hands in cold water and press in a 10 x 15-inch pan. Leave excess water on bread. Bake 20 minutes at 350°.
Cream shortening with sugar and eggs. Set aside. Sift flour, baking powder, salt and nutmeg together and add alternately with milk to creamed mixture. Pour into a 9 x 13-inch pan that has been greased generously and floured. Bake in a 350° oven for about 40 to 45 minutes. When cool, sprinkle confectioners sugar on top.
You will need one 1 1/2 to 4 year old child (boy or girl). I chose my son, Devin.
In large pot, barely cover potatoes and onion with water and boil until tender. Add milk, margarine and seasonings; heat on medium temperature until bubbly (do not boil). Heat for about 15 minutes. Serve hot with crackers.
Mix well. Roll into small balls. Bake on cookie sheet at 400° until brown.
Peel, core and slice apples. Combine honey, salt, cinnamon and vinegar; bring to a boil. Add apples. Decrease heat and simmer until tender.
Wash potatoes thoroughly. Bake at 425° for one hour or until done. Cool slightly or until safe to handle. Cut potatoes in half, lengthwise. Carefully scoop out pulp, being careful not to tear skins. Mash potato pulp until no lumps remain. Add milk a little at a time, mixing well until pulp is smooth. Add margarine, sour cream, pepper and salt. Mix well. Stir in cheese and chives. Mix well. Spoon potato mixture into shells until full.** Bake at 375° for 25-30 minutes. Garnish with chopped chives, if desired.
Do not remove the husk and silk from the corn. Secure ends of husk with string. Cook in microwave for 10 to 12 minutes or until the corn kernels are tender when pierced through the husk. Remove from the oven and allow to stand for 3 minutes before removing husk and silk (be careful, corn is very hot). Serve with butter, salt and pepper.