HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put cut up cooked chicken in bottom of 13 x 9 casserole dish. Add package of California medley. Spread can of cream of potato soup over vegetables. Top with cheese. Roll out croissant rolls and cut into strips. Put on top of cheese and mixture as lattice shape. Bake at 400° for 35 to 45 minutes. Cover with foil until last 10 minutes of baking.
Thaw spinach; drain all excess water from spinach. Slice onions. Chop water chestnuts. Combine all ingredients and chill 2 to 3 hours.
Brown ground beef. Stir in all other ingredients, except Doritos chips and cheese. Layer chips, meat mixture and cheese. Bake at 350° for 25 minutes, until bubbly.
Cook pasta and rinse under cold water. Add rest of ingredients and let chill. Add tomatoes just before serving.
Boil haddock; remove bones and skin. Place in buttered casserole dish in small pieces. Add a bit of water the fish was cooked in. Cover with 3 hard-boiled eggs, sliced. Add a layer of American cheese (3 slices, cut in small pieces). Mix soup with milk and add 1/2 cup cracker crumbs. Pour this mixture over the top. Cover the top with cracker crumbs. Dot with butter. Bake in a moderate oven at 350° for approximately 1 hour.
Spread hash in 4 individual casseroles. Make a depression in each with back of spoon. Break one egg into each. Do not season. Spoon 2 tablespoons milk over each; top with cheese. Bake, uncovered, at 350° until almost set 18 to 20 minutes. Top with paprika; let stand 5 minutes. Makes 4 servings.
Combine cornmeal, salt and baking powder. Mix well. Add milk and eggs. Mix. Add remaining ingredients, except cheese. Pour 1/2 of mixture in well-greased cast-iron skillet. Spread cheese on top. Add rest of mix over that. Bake in a 400° oven for 45 minutes.
Cut meat into thin strips; brown in hot oil along with the green pepper and onion. Add all other ingredients except rice. Cook, stirring frequently, until vegetables are tender-crisp. Serve over cooked rice. Serves 4.
Combine jello with boiling water. Fold in all at once strawberries (with juice drained), pineapple, bananas and walnuts. Put 1/2 mixture in 12 x 8 x 2-inch dish. Refrigerate until firm. Spread top with sour cream. Spoon on remaining mixture and refrigerate until firm.
Mix all ingredients; put in oblong baking dish. Top with 1 cup chow mein noodles or crushed potato chips. Bake in a 400° oven for 10 minutes.
Mix cake mix and bake in 9 x 13-inch cake pan. Using punch bowl, crumble cake in bowl. Mix pudding and pour half over cake. Next add 1/2 can of pineapple, 1 can strawberry pie filling and 1 cup chopped pecans. Add Cool Whip and repeat with second layer of pineapple, strawberry pie filling, pecans and Cool Whip. Bananas may be added, if desired.
At room temperature, work 1 package of dough into a glass baking pan (13 x 9-inch). Mix together cream cheese, sugar, eggs and vanilla. Pour over dough. Slice second package of chilled cookie dough and layer on top of cream cheese mix. Bake at 350° for 35 to 40 minutes. Chill completely before serving. (Cuts easier if completely cold.)
Blend butter, sugar, brown sugar, egg and vanilla. Add salt, soda and flour. Blend. Add chocolate chips and coconut. Blend. Spread in 13 x 9-inch pan. Bake in a 375° oven for 15 to 20 minutes.
Cream the cheese. Stir in pineapple (which has been well drained and blotted in paper towels). Add 1 cup pecans, onions, peppers and salt. Shape and chill overnight. Half an hour before serving, roll in the remaining nuts.
Melt margarine in round glass baking pan or casserole in microwave. Wash and dice celery. Slice onion. Add onion, celery and salt to margarine. Cover with wax paper; cook for 8 minutes in microwave, until vegetables are tender. Let cool. Add broth and heat.
Place chicken in bottom of baking dish. Spread sour cream over chicken. Spread soup (undiluted) over sour cream. Crumble crackers; add poppy seed and 1 stick melted margarine. Mix well. Crumble crackers over top of soup. Bake at 350° for 25 to 30 minutes.
Sift together the flour, baking powder and salt. Combine eggs, milk and butter; add to flour mixture. Add corn. Drop by spoonful into hot fat (375°) for about 3 minutes. Makes 12 to 15 fritters.
Heat milk with margarine until lukewarm. Add sugar. Beat on low speed until blended. Add dissolved yeast, 12 beaten eggs, salt, vanilla, orange juice and flour, 1 cup at a time. (Dough is not stiff.) Knead 3 to 4 minutes. Cover well. Set in a warm spot. Let raise. (Optional: May add raisins or mixed fruit.) Beat 1 egg white with a little water; brush on bread before baking. Bake at 325° until done.
Add one-cup milk to sugar; boil until it forms a hard ball in cold water. Remove from stove and add butter and marshmallow. Beat well and add flavoring and nuts. Beat until nearly stiff. Pour in pan and mark in squares.
In a large bowl, cream butter with confectioners sugar until fluffy. Beat in egg yolks and almond extract. Stir in flour and salt until blended. Chill several hours or overnight until dough is firm enough to handle. Preheat oven to 375°. Beat egg whites until frothy. Pinch off a level tablespoon of dough at a time and roll with the palm of your hands on a lightly floured pastry cloth until you have a log about 8 inches long. Shape into a wreath, overlapping ends. Place about 1 inch apart on greased cookie sheets. Brush with beaten egg whites. Press green and red candied cherries onto dough to resemble holly. Bake for 10 minutes or until lightly golden. Remove from cookie sheets; cool on wire racks. Makes about 2 1/2 dozen.
Brown ground beef and drain. Place in crock-pot. Mix in other ingredients and cook for 3 hours on low.
Saute beef and onions until lightly browned; drain off excess fat. Season with salt and pepper. Combine tomato paste, Worcestershire sauce and oregano; heat to boiling point. Flatten biscuits into 3-inch circles. Spread with beef mixture; cover with sauce. Top with cheese. Bake in preheated 425° oven for 10 minutes. Yields 20 small pizzas.
Mix all together and pour into 9-inch crust. Cover with top crust and put 5 slits into top of crust. Sprinkle with sugar. Bake at 450° for 15 minutes; reduce heat to 350° and bake 45 minutes.
Mix all ingredients, except almonds. Pour into casserole. Top with 1/3 box Ritz crackers, crumbled and mixed with 1/2 stick margarine and 1/2 can almonds. Cook 45 minutes at 350°.
Mix all ingredients with electric beater. Pour in a 9 x 9-inch pan. Bake at 350° for 35 minutes or until done (toothpick test). Frost cake.
Fry pork chops. Brown, not totally cooked. Layer in casserole dish. In 1st layer, add milk and cream of mushroom soup, then add in green beans and potatoes. Slice an onion on top. Place pork chops on top. Cover and bake at 350° for 30 to 45 minutes.
Chop onion and saute in butter. Add soup, rice, salt and pepper to taste. Cover. Bake 1 hour at 350°.
Butter casserole dish. Put a thin layer of stuffing in bottom of dish. Mix remaining ingredients and pour into casserole. Sprinkle stuffing on top and dot with butter. Bake at 350° for 30 minutes.
Melt oleo in saucepan. Add garlic. Cook and stir 1 minute. Stir in flour. Gradually stir in milk. Cook until sauce thickens, stirring constantly. Add cheeses and pepper. Cook until melted. Serve on fettuccine; top with parsley. Makes 4 servings.
Make a mush of the cornmeal, hot milk and salt. Cook until thick; add beaten egg yolks, then fold in beaten egg whites. Beat as when making meringue. Pour into buttered 1 1/2-quart casserole. Bake at 325° for 45 minutes to 1 hour. Yields 6 servings.
Peel and slice eggplant 3/8-inch thick. Beat egg and wine together. Dip eggplant slices in egg mixture, then in bread crumbs and brown in oil. Drain on paper towels. Simmer tomato sauce, garlic and basil together in a saucepan, 10 to 15 minutes. Layer half the eggplant, Mozzarella cheese, Parmesan cheese and sauce in a baking dish, then repeat layers. Bake at 350° for 30 minutes. Makes 6 servings.
Break cake into bite-size pieces and place in bottom of a 9 x 13-inch Pyrex dish. Mix pudding and milk. Add Cool Whip. Alternate layers of cake and pudding mix. Top with pie filling. Chill overnight and serve.
Sift flour and baking powder. Add to beaten eggs and milk. Roll and stretch each dumpling before dropping into hot broth, cooking until tender. Serves 6.
Preheat oven to 350°. Grease and flour pan. Mix all the ingredients together. Beat 2 minutes. Use tube pan and bake 45 to 55 minutes. Cool right side up for 20 minutes. Remove from pan; turn upside down.
Cream butter, sugars, eggs and vanilla. Add flour, salt and baking powder and mix well. Add coconut, dates, raisins and zucchini. Bake in a greased 9 x 13-inch pan at 350° for 40 to 45 minutes. While warm, frost with glaze and sprinkle with nuts.
Coarsely chop 1 1/2 cups nuts. Heat milk, margarine and cocoa until margarine melts; remove from heat. Stir in eggs, flour, vanilla and chopped nuts. Pour into prepared crust. Bake at 350° for 50 minutes, or until center is firm. Serve warm or cold garnished with whipped cream and remaining nuts.
Put cinnamon and cloves in 1 quart water in pan. Bring to boil. Put tea into a tea holder or cloth. Boil 2 to 3 minutes. Add remaining ingredients and heat.
Quarter, core and peel apples. Put in a large saucepan with the apple juice and cook over low heat, partly covered, until very soft, about 1 1/2 hours. Puree in a food processor until very smooth. Return to the saucepan and stir in sugar and spices. Cook, uncovered, over very low heat until dark brown and very thick, about 1 1/2 hours. Stir occasionally to prevent sticking and burning. Put in jars, cover and refrigerate up to 1 month.
Cut meat in half; wrap each 1/2 slice around 3 or 4 green beans and place in flat glass casserole dish. When all meat is used up, pour dressing over casserole dish. Cover with foil and refrigerate 24 hours ahead. Next day, bake 30 minutes, covered, 30 minutes uncovered, at 350°.
Cream the Crisco, peanut butter and sugars. Add egg, vanilla and apples. Mix well. Blend in dry ingredients; mix thoroughly. Chill. Mold into balls the size of a walnut. Place on greased cookie sheet. Flatten with fork. Bake at 375° for 12 to 15 minutes.
Cream sugar and butter; add eggs. Make a paste of vinegar, cocoa and food coloring; add to creamed mixture. Sift together dry ingredients. Add to mixture, alternating with buttermilk. Add vanilla and blend thoroughly. Pour into 3 (10-inch) pans. Bake at 350° for 30 minutes.
In microwave cook ground beef, onion and garlic until meat is brown; drain off fat. Stir in undrained tomatoes, chili beans, catsup, jalapeno peppers, seasonings and water. Cover and cook at full power 10 to 12 minutes, stirring every 3 minutes.
Heat sour cream over low heat; stir in sugar, salt, and oleo. Let cool. In a large bowl, sprinkle yeast over warm water and stir until it dissolves; add sour cream mixture; mix. Add eggs and flour; mix well. Divide dough in 4 parts; roll out into 12 x 8 rectangles.
Saute onions and bell pepper in margarine until tender in a non-stick skillet. Add flour, parsley, salt and pepper; cook for 2 to 3 minutes. Add milk and cheese, stirring frequently to keep from sticking. Add crab meat and cook for 15 minutes on low heat, stirring occasionally. Fold in cooked noodles. Pour into a casserole dish that has been sprayed with a non-stick cooking spray. Bake at 350° for 15 to 20 minutes.
Mix oil and sugar. Add eggs, vanilla, carrots, then rest of dry ingredients and nuts. Bake in muffin pans 15 to 20 minutes at 375°.
Mix all ingredients, except margarine and spaghetti sauce. Shape into balls. Brown the balls lightly in the margarine. Place in a casserole; cover with spaghetti sauce. Bake, covered, in 350° oven for 30 minutes. Pour over cooked spaghetti or put in submarine roll for a meatball sandwich.
Freeze pineapple juice in can. Remove juice about 1 hour before time to mix slush with fork. Mix orange juice and lemonade with the amount of water on can. Using large scoop, scoop sherbet. Add ginger ale. Stir. Color may be added to juices.
Line baking dish with cookies. Cover with apple pie filling. Bake at 350° for 1/2 hour.
Beat eggs. Add corn and flour. Add milk, bell pepper, salt and pepper. Melt oleo in casserole dish. Pour ingredients into baking dish. Bake at 400° until set.
In electric skillet, brown onions, garlic and hamburger. Drain fat. Add sauce, oregano, salt, pepper and sugar; simmer for 20 minutes (covered skillet). Cook noodles in meantime as directed; drain and chill noodles in cold water. Arrange one portion of noodles in greased 9 x 9-inch pan. Cover with 1 portion sauce, 1 layer cheese; repeat until all ingredients are used. Bake at 375° for 30 minutes. Let stand 10 minutes before serving.
Cook meat until browned. Add salt, garlic salt, pepper, chili powder, onion, tomatoes and rice. Mix well. Cook until thoroughly heated and liquid is absorbed. Top with cornbread batter. Bake at 425° for 25 minutes.
Dredge turkey patties in flour. Slowly saute in margarine or oil. While cooking, mix together and bring to a boil vegetable soup mix, can of tomatoes, water and yolkless noodles. Serve on platter topped with turkey patties. Garnish with sprigs of parsley.
In Dutch oven, saute onion, celery and garlic in oil for 3 minutes. Stir in broth, tomatoes with juice, clams with juice, wine, Worcestershire sauce, thyme, Tabasco and bay leaf. Bring to a boil and simmer for 15 minutes. Stir in shrimp, crab meat and halibut and cook for 5 minutes more. Remove bay leaf. Season with salt and pepper to taste.
Combine the ingredients. Marinate flank steak overnight in refrigerator, turning occasionally. Grill 7 minutes per side. Slice diagonally thin strips.
Wash fish and dry thoroughly. Dip into meal seasoned with salt and pepper. Brown fish in hot salad oil, using a deep iron pot heated by propane gas burner.
Boil all ingredients until brittle when "tried" in cold water. Pour onto shallow dish to cool, then pull and flavor by adding extract while pulling.
Put chocolate ice cream, the banana and milk in the blender and you can add more milk to make the shake thick or you don't have to add more milk.
Dice tomatoes, green peppers, hot peppers and onions. Place in large pan. Mince garlic. Add to mixture in pan. Heat on medium heat. Add salt and pepper, sugar and tomato paste. Simmer 1 1/2 hours, then add wine vinegar. Simmer 1/2 hour more. Serve with nacho or tortilla chips.
Crumble bacon. Mix well with cheese, butter and caraway seed. Spread on Sociables savory crackers. Place on a cookie sheet and broil about 4-inches from source of heat until cheese is melted. Remove and serve immediately.
Mix bran, sugar, flour, soda and salt. Add eggs, oil and buttermilk. Mix well. Fill greased muffin tins 2/3 full. Bake 15 minutes at 400°. Keeps 6 weeks in refrigerator.
Preheat oven to 325°. Combine all ingredients except cranberries and nuts. Sprinkle orange rind over batter and stir in. Add cranberries and nuts; mix together. Divide into 2 loaf pans. Bake for 1 1/2 hours. Makes 2 loaves.
Combine sugar and corn syrup in 3-quart saucepan. Cook over moderate heat, stirring frequently, until mixture begins to bubble. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies; stir until well coated. Press mixture into buttered 13 x 9 x 2-inch pan. Melt chocolate and butterscotch morsels in top section of double boiler over hot, but not boiling water or in small saucepan over very low heat, stirring constantly, until well mixed. Remove from heat; spread evenly over Rice Krispies mixture. Cool until firm. Cut into bars 2 x 1-inches.
Heat broth, onion and frozen broccoli to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in potatoes until well blended; stir in remaining ingredients. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted. Makes 12 servings.
Mix all ingredients well and pour into buttered loaf pan. Sprinkle with 3 tablespoons dry bread crumbs and 1 teaspoon melted butter. Bake at 350° for 35 minutes.
Mix all ingredients. Sprinkle with crushed potato chips. Sprinkle grated cheese over potato chip topping. Bake at 450° for 25 minutes.
Salt and pepper roast. Lightly flour each side. Heat oil in large electric skillet. Add crushed garlic cloves. Brown roast on both sides. Reduce heat. Add onions. Add 2 cups of water. Cover roast. Cook on low heat for two hours or until done, adding water as needed. Serve and accept the much deserved appreciation.
Mix chicken, mushroom soup and dry onion soup together. Mix well; pour into an oblong casserole. Prepare stuffing according to directions on box. Pour stuffing over chicken mixture. Bake for 30 minutes at 350°.
Beat together the butter and sugar until creamy and fluffy. Add vanilla. Gradually stir in flour, mixing thoroughly. Stir in pecans and cherries.
Puree bananas. Combine baking powder, baking soda, flour, salt and cinnamon; set aside. Cream butter and sugars. Add eggs, sour cream, bananas, vanilla extract and banana extract to butter and sugar mixture; beat well. Stir moist ingredients into dry ingredients. (Stir only until dry ingredients are moistened.) Add nuts and chocolate chips; mix. Pour into greased 9 x 5-inch greased loaf pan. Decorate top with walnut halves. Bake at 350° for 55 to 60 minutes or until wire cake tester inserted in center comes out clean.
Roll each biscuit into a 4-inch circle; place on a greased baking sheet. Spread a small amount of sauce on each biscuit. Top with cheese and your favorite topping. Bake for 10 minutes at 450°.
Cream margarine and sugar; add eggs. Beat and blend in chocolate syrup. Stir in flour and mix well. Pour into lightly greased 9 x13-inch pan and bake 30 minutes at 350°.
Cook egg noodles according to package directions. Drain. In large pan, mix cooked noodles, soups and milk. May also add in optional ingredients. Heat in pan or may put into casserole dish and heat later in microwave.
Blend cheese, sour cream and milk until smooth. Stir in rest of the ingredients, except nuts. Spoon into pie dish and sprinkle with nuts. Chill and serve with crackers.
Mix all ingredients together. Place in greased casserole dish. Top with crushed potato chips. Bake at 375° for 30 minutes.
Mix well and bake in small muffin pans for 9 to 12 minutes at 375°.
Start with 1/2 cup Italian salad dressing (not creamy). Can be fat-free. Mix all ingredients together. Add more salad dressing, if desired. Add the Parmesan cheese. Start with 1/2 cup and add more, if desired. Refrigerate overnight.
Remove skin from chicken. Dip each piece in melted margarine. Roll in crushed Ritz crackers. Arrange chicken pieces in baking dish. Cover with foil and bake at 350° for 1 hour and 20 minutes.
Mix all ingredients (except bread) together. Cut off top of bread and hollow out the middle. Use the bread pieces for dipping.
Cream butter, shortening and sugar; add eggs, one at a time. Sift dry ingredients; add alternately with milk. Bake at 325° until done.
Mix ingredients well. Grill your favorite meat, basting liberally with sauce. It's great on skinless chicken pieces.
Make jello according to package directions, but use slightly less water than called for. Gently stir in raspberries; chill. When jello is almost set, whip in Cool Whip and return to refrigerator until firmly set. This is a very pretty and refreshing dessert. (Fresh berries are delicious, too, when they're in season.)
Boil salt and 1 gallon water; pour over cucumbers in a crock jar. Let stand 1 week. Skim every day if necessary. Second week, drain. Heat 1 gallon fresh water and alum and pour over pickles in crock. Do this for 3 days. Fourth day, drain pickles. Heat vinegar, 5 cups sugar, box of stick cinnamon, celery seed and cloves. Boil and pour over pickles. Fifth day, drain same and add 2 cups sugar. Bring to boil and pour over pickles. Sixth day, drain and reheat liquid and add 1 cup sugar. Return liquid to pickles. Seventh day, drain and pack pickles in jars. Reheat syrup and 1 cup mor sugar. Pour boiling liquid over pickles in jars. Clean tops of jars and seal with lids.
Cook lasagna according to package instructions. Drain. Brown beef in large skillet in oil with onions and garlic. Add tomato paste and sauce, 1/2 teaspoon salt, oregano, bay leaf, basil, parsley, 1/8 teaspoon pepper and 1/2 cup of water; simmer for 1 hour. Combine cottage cheese, egg, remaining salt and remaining pepper. Grate Mozzarella cheese. Arrange layers of noodles, cottage cheese mixture, beef mixture and cheese in a 12 x 8-inch baking dish, ending with cheese on top. Bake at 350° for 30 minutes. Remove from oven; let set for 15 minutes before serving. This recipe will serve 7 people.
Combine apples, grapes, celery and walnuts in a medium-size bowl. Pour on Honey-Yogurt Dressing. Stir gently to mix well. Cover and refrigerate until serving time.
Combine ingredients and mix well. Add more mayonnaise if not smooth enough. Season with a little salt and pepper. Store in covered container.
Rinse and drain sauerkraut, mix with salad dressing. Scrape fat from corned beef. Mash meat well. Cut Swiss cheese slices in quarters. Blend butter and mustard and spread on bread. Top with 1 tablespoon sauerkraut, then 1 tablespoon beef. Add a square of cheese on top each slice. Place on cookie sheet. Bake at 350° until cheese melts, about 8 minutes.
Grease a 9 x 13-inch pan. Place 8 slices of bread on bottom of pan. Lay slice of ham and cheese on each slice of bread. Mix together the milk, mustard, half and half or evaporated milk, salt and eggs. Pour over the ham and cheese in pan. Cover and place in refrigerator overnight (or 6 to 8 hours). Before baking, sprinkle with 1 cup crushed corn flakes and 1/2 cup melted margarine or butter. Bake approximately 1 hour at 350°. Test casserole for doneness by inserting knife in center. Casserole should be served as soon as possible.
Mix all ingredients except flour, fat and tomatoes. Make balls; roll in flour and brown in heavy pot. Add tomatoes; cover and simmer 30 to 40 minutes.
In 1-quart saucepan over high heat, heat 3/4 cup of the milk and butter to scalding. In large bowl, pour hot milk mixture over stuffing; toss to mix well. Put 1/2 of the stuffing mixture into buttered 12 x 8-inch baking dish.
Cream sugars, shortening and margarine. Add eggs and vanilla. Beat well. Mix together with dry ingredients. Add oatmeal and chips. Roll into balls and place on cookie sheets. Press with bottom of glass. Bake at 350° for 12 to 14 minutes.
Mix sugar and flour and add milk and chocolate. Add well beaten eggs and cook in a double boiler until thick. Pour into baked pie crust. Use egg whites for meringue. You can also use this mixture for a chocolate pudding, too.
Thaw bread in refrigerator overnight. Quarter loaf, cut each quarter in 8 cubes so that you have 32 cubes. Combine dry pudding mix, sugar, cinnamon and nuts. Dip each cube in melted butter then roll in pudding mix. Put in a 6-cup ring mold in 3 layers. Drizzle with remaining butter and sprinkle with pudding mix. Cover and let rise in warm place until double (1 to 1 1/2 hours). Bake at 350° for 20 to 25 minutes.
Measure Product 19; crush to 1/2 cup. In a large mixing bowl, combine crushed cereal, milk, onion and salt; add ground beef. Mix only until combined. Press mixture evenly around sides in a 9-inch pie pan to form meat in pie shell. Set aside the pie shell.
Cut sour pickles and jalapenos crosswise into rounds (seeding jalapenos is optional). Peel garlic, leaving cloves whole. Heat vinegar, sugar and oil to just below boiling. Pour over pickles, jalapenos and garlic in a large bowl. Marinate in refrigerator for five days, stirring occasionally. Put into smaller jars and keep refrigerated.
Spread refried beans on pizza pan or platter. Mix taco seasoning with sour cream and spread on top of beans. Spread lettuce over sour cream. Sprinkle on onions, then cheese. Top with tomatoes.
Roll chopped nuts, orange slice candy and dates in 1/2 cup of the flour. Sift the remaining 3 cups flour with the soda and salt. Cream butter and buttermilk together. Add eggs, one at a time. Add sugar and next the 3 remaining cups of flour. Mix well. Add coconut to cake batter. Blend well. Add nuts, orange slice candy and dates. Mix well. Bake in tube pan at 250° for 2 1/2 to 3 hours.