HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cut up chicken in a 9 x 13-inch baking dish. Bring broth and soup to a boil. Pour over chicken. Melt butter. Add to flour and then add milk. Pour over chicken. Bake at 350° for 30 minutes, then at 400° for 10 to 15 minutes until brown.
Brown ground beef and onion in butter. Combine with other ingredients in casserole dish. Bake at 325° for 45 minutes.
Preheat oven to 350°. In a mixing bowl, slightly beat egg white. Stir in milk, oats, uncooked bulgur, onion salt, sage and pepper. Add beef; mix well. Shape mixture into loaf in an 8 x 8 x 2-inch baking pan. Bake at 350° for 50 to 55 minutes or until meat is well done. Transfer meat to platter. Brush top with preserves or marmalade. Slice to serve. Also serve baby carrots and tossed salad. Serves 4. Contains 248 calories.
Cook broccoli; saute onions and butter. Add remaining ingredients. Bake at 350° until bubbly, about 30 minutes.
Combine first 3 ingredients, blending well. Stir in remaining ingredients, except pecans. Chill 2 hours. Divide cheese mixture in half. Shape into 2 balls and roll in chopped pecans.
In a pretty glass bowl, mix celery, cucumber, onions and tomatoes with 1/2 cup dressing. Cover and chill for at least 15 minutes. Just before serving, arrange bean sprouts around outer edge of salad, then lentil sprouts, and last, the alfalfa sprouts in the center.
In a double boiler, melt the butter in water. Add chocolate, sugar, corn syrup and salt. Cook 5 minutes. Add vanilla. Remove from heat. Makes excellent ice cream topping.
Grease an 8 x 8-inch pan. In medium bowl, mix flour, meal, sugar, salt and baking powder. With fork, stir in milk, oil and egg, just until blended. Pour into pan. Bake at 375° for 25 minutes.
Mix all ingredients. Place in an unbaked pie crust. Bake at 325° for 40 minutes.
In a large kettle, combine gelatin with boiling water. Stir until dissolved. Fold in all ingredients, except sour cream. Turn half of mixture into a 12 x 8 x 2-inch pan. Refrigerate until firm. Evenly spread sour cream over top. Gently spoon remainder of mixture (which has been kept at room temperature) over cream. Refrigerate.
Cream powdered sugar and cream cheese together. Add peanut butter and beat until smooth. Fold in 1 container Cool Whip. Place mixture into pie shell and top with the other Cool Whip. A chocolate, graham cracker or Nilla wafer pie crust can be used.
Stir in saucepan milk, sugar and salt. Cook on low heat until boils. Boil for 3 minutes, stirring constantly. Remove from heat. Add marshmallows and chocolate pieces. Stir until melted. Stir in vanilla and nuts. Pour into buttered 9 x 9 x 1 3/4-inch buttered pan. Refrigerate until firm. Cut into 36 squares.
Combine chocolate, milk and margarine in a large saucepan. Bring to a boil, stirring constantly. Cook and stir for one minute. Remove from heat; stir in peanut butter and vanilla. Stir in oats. Drop by spoonfuls on wax paper.
Combine all ingredients and blend thoroughly. Roll into 1-inch balls and place on ungreased cookie sheet. Flatten with a fork dipped in sugar. Bake at 350° for 10 minutes. Fast and easy when you need cookies in a hurry!
Combine onion, celery, Cheddar cheese, corn, green beans, green pepper, soup and sour cream in bowl; mix well. Pour into greased 9 x 13-inch glass baking dish. Combine margarine and cracker crumbs in bowl; mix well. Sprinkle over casserole. Microwave on High for 10 to 15 minutes or until thickened and bubbly.
Mix cornstarch and sugar. Add water and cook until thick. Add jello. Stir and cool.
Peel approximately 6 inches of bark from large end of green hardwood stick, approximately 1 1/2 to	2 inches in diameter and approximately 4 foot in length, and round off the end of the stick.
Put first four ingredients in saucepan. Cook until rice is done. Pour in 2 eggs slowly, stirring constantly. Cook 2-3 minutes longer. Add vanilla.
Combine milk, rice and sugar in large pan. Bring to a boil and continue boiling for 45 minutes. Add lemon peel last 10 minutes of boiling time. Remove from heat. Beat 4 egg yolks. Add slightly cooled liquid from rice mixture into egg yolks, beating continuously. When bowl is full, pour egg-milk liquid back into rice, stirring constantly. If pudding appears too thin, bring to 2 quick boils.
Blend margarine, sugar, molasses and egg substitute. Add remaining ingredients, mixing thoroughly. Drop by teaspoons onto greased (use Pam) cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 4 dozen.
Dice garlic and onion. Place in bowl and add all other ingredients. Cut steak into 1-inch square cubes into bowl of the mixture. Marinate 4 hours or more. Alternate on skewers the marinated steak cubes, pieces of green or red pepper, squares of onion, cherry tomatoes and 1/2 mushrooms. Grill over charcoal fire 10 to 15 minutes.
Put peanut butter in a cup. Add honey. Add powdered milk. Add crispy rice cereal. Stir well. Roll into balls. Place on a tray or cookie sheet. Refrigerate until set.
Crush crackers well and mix together with 1 cup sugar, baking powder and pecans. Beat egg whites until soft peaks form. Add cream of tartar and 1 cup sugar. Beat until very stiff. Fold egg whites into dry mixture. Pour into greased 9 x 15-inch pan. Bake in a 350° oven for 25 minutes. Cool and then add topping. Mix Cool Whip, pineapple and coconut; spread over cake. Seven Minute Frosting is also good on this cake.
Preheat oven to 400°. Melt 4 tablespoons of butter in an ovenproof skillet or 9-inch cake pan. Stir in brown sugar over low heat until it dissolves. Remove from heat; add pineapple juice. Arrange pineapple rings with a cherry in the center in 1 layer; set aside. Melt remaining 8 tablespoons butter; remove from heat. Stir in milk and egg; beat well.
Thaw potatoes. Combine all ingredients in a large mixing bowl. Put in large casserole dish and top with 2 cups of crushed corn flakes, combine with 1/4 cup melted margarine. Spread over casserole. Bake 1 hour at 350°. May be frozen ahead. Add topping before baking.
Make meatballs desired size. Place in baking dish (13 x 9 x 2-inch) and set aside until sauce is heated.
Slice and layer potatoes in a greased (1/4 inch) 9 x 13-inch pan. Sprinkle with onion soup mix and top with pats of butter. Cover tightly with foil and bake at 400° until all potatoes are tender, about 45 minutes.
Melt jelly and mustard in crock-pot together. Add sausage and let simmer until the sausage is hot.
Put cottage cheese and lemon juice in a blender until smooth. Add raisins and pineapple; blend just until fruit is finely chopped. Scrape mixture into a bowl. Stir in nuts. Cover and keep cold until serving. May be used on crackers, bread slices or sandwiches.
Brown beef with onions and garlic. Drain fat. Add chilies, olives, chili powder, cumin, red pepper, cilantro and ketchup. Set aside.
Parboil peeled sweet potatoes for 15 minutes. Reserve 1 cup liquid. Combine liquid with next 5 ingredients and boil 5 minutes, remove from heat and stir in peanut butter. Line baking dish with sliced cooked sweet potatoes and pour mixture over all. Bake at 375° for 20 minutes.
Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to make one cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice! Stir in yogurt and vanilla. Pour into 4 or 5 individual parfait glasses. Optional: Alternate with corresponding fruit to flavor of Jell-O. Refrigerate until set, about 30 minutes. Garnish, if desired. Makes 2 1/2 cups. From Kraft General Foods, Inc.
Break angel food cake into pieces and place in a sheet cake pan. Mix cream cheese and 1 cup of sugar. In another bowl, mix 3 packages of Dream Whip as directed on package. Mix with cream cheese mixture. Pour over cake, then add cherry pie filling or fresh fruit. Pour over top. Chill. Spoon out to serve.
Place pineapple with juice in bowl. Combine remaining ingredients. Chill 1 to 2 hours. Drain and toss small amount of mayonnaise with ingredients. Serve on lettuce. Serves 4.
Add all ingredients. Add more water, if necessary, to make a soft dough. Knead dough well and let set. Work with beating motion with hands until smooth, elastic and until bubbles appear in dough. Divide dough into 3 parts. Cover and let rest 30 minutes.
Boil the potatoes and peel and mash. Add salt, sugar, lime juice and ginger. Dip a piece of bread in the buttermilk and press flat. Pat some parsley around a doughnut-hole sized piece of potato mixture and lay on the bread (that is buttermilk side down). Roll the bread into a ball around the potato mixture and seal. Fry in hot oil in a shallow pan until golden brown. Serve immediately.
Melt margarine in shallow 9-inch dish in microwave oven. Add potatoes, onion and garlic. Toss. Cover loosely with plastic wrap and place in microwave oven on Full power for 5 minutes.
Bring sugar and syrup to a boil in microwave. Add peanut butter. Stir together with peanuts and corn flakes. Pat into buttered 9 x 13-inch pan. Melt chocolate chips and spread over top. Refrigerate.
Mix all together. Place in 9 x 13-inch dish. Bake at 350° for 1 hour. Top with French fried onion rings and bake 1/2 hour longer.
Grease and flour pan. This has to be mixed in three bowls. Reserve 1 cup yellow cake mix. Mix rest of cake mix, 1/2 cup melted margarine and 1 egg. Spread in a 13 x 9-inch pan.
Melt sugar and butter. Beat in eggs. Add remaining ingredients. Bake in a greased 8 x 11-inch pan for 30 minutes at 350°.
Drain cherries, reserving 1/2 cup liquid. Chop cherries. Add liquid, 1/2 cup sugar and tapioca. Cook, stirring constantly, until thick and bubbly. Beat egg whites, dash of salt and cream of tartar to soft peaks. Gradually add 1/3 cup sugar. Beat to stiff peaks. Beat egg yolks until thick and lemon color. Fold yolks into whites. Sift flour over and pour cherry mixture into 8 x 8 x 2-inch baking dish. Pour batter over. Bake at 325° for 30 minutes. Serve warm with ice cream.
Combine milk, margarine and sugar in saucepan. Bring to a boil. Add rice and simmer 45 minutes or until mixture starts to thicken. Beat egg in a measuring cup and add enough water to make 1 cup. Stir in vanilla. Stir eggs and water rapidly into rice mixture. Add raisins, if desired. Pour in square dish, sprinkle with cinnamon. Chill until ready to serve.
Bake cake in a 9 x 13-inch pan as directed on package. When done, pierce. While still hot, pour Dairy Sweet over top. Smooth over cake. Let cool. Spread with pineapple and Cool Whip.
Prepare vegetables and layer in bowl. Mix sugar, vinegar, salt and celery seed; pour over vegetables. Cover and refrigerate at least 2 hours before stirring and serving.
In a large bowl, beat peanut butter, margarine, vanilla and salt until fluffy. Gradually beat in Eagle Brand milk and then sugar until smooth. Shape into 1 inch balls and place on a baking sheet. Chill until firm. Dip bon bons in melted chocolate using a toothpick. Place on baking sheets lined with wax paper and chill until firm. Store in refrigerator or room temperature. Makes 1 1/2 doz.
Combine first three ingredients. Put chicken in baking pan and brush both sides with seasoned butter. Sprinkle with oregano leaves. Bake in a 350° oven for 50 to 55 minutes, until chicken is done.
Grease and flour a 9 x 13-inch pan. Sprinkle bottom of pan with nuts and coconut. Prepare cake mix according to directions. Pour into pan over nuts and coconut. Cream margarine and cream cheese together. Add powdered sugar; mix well and spoon over cake. Bake at 350° for 45 minutes.
Heat oven to 400°. Heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at once, beating until smooth. Drop dough by slightly rounded teaspoons onto ungreased baking sheet. Bake 25 to 30 minutes or until puffed and golden. Cool completely. Fill with pudding. Makes about 5 dozen. You can sprinkle with powdered sugar.
Combine all ingredients. Mix until well blended and creamy. Chill and serve over tossed salad.
Cream 2 cubes butter, sugar and 2 tablespoons cocoa. Add and mix eggs and vanilla. Add and mix flour, nuts and coconut. Spread into 9 x 13 greased and floured pan. Bake at 350° for 30 to 35 minutes. Spread hot cake immediately (gently) with 1 jar marshmallow cream.
Cream butter, Mazola and sugar. Add vanilla. Add sifted flour and Ruffles potato chips. Drop by teaspoon onto ungreased cookie sheets. Bake at 350° for 8 to 10 minutes.
Combine potatoes and milk in a bowl. Mix well. Cream butter and sugar in a bowl; add eggs. Beat until fluffy. Blend in chocolate. Add potato mixture; mix well. Sift in flour, baking powder and spices. Stir in pecans. Bake in 9 x 13-inch pan at 350° for 1 hour. Yields 16 servings.
Mix butter, sugar and vanilla thoroughly. Stir in flour and pecans. Shape into small balls and place on greased cookie sheet. Bake until brown or about 30 minutes at 300°. While hot, roll puffs in powdered sugar. When cold, roll again. Yields 3 dozen.
Heat raisins and apple juice concentrate in a saucepan until raisins are soft (approximately 3 minutes). Pour raisins into a blender and puree. Add banana, oil, vanilla, applesauce and egg to blender and blend together.
Butter slices of bread. Cover with slices of unpeeled thinly sliced apples. Dot with butter. Spread with ham. Sprinkle with cinnamon and sugar mixture. Put in hot oven for 3 to 4 minutes until butter melts and sandwich is hot. Place Swiss cheese on top and put under broiler until cheese melts. Serve open faced while hot. Add corn chips for a delicious meal. Serves 4.
Wash spinach; drain. Layer spinach, mandarin oranges and almonds on individual salad plates. Top with desired amount of dressing. Yield: 6 servings.
Combine chicken breast halves and water to cover in a medium saucepan. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until chicken is done; drain well. Remove chicken from bone and coarsely chop chicken. Place coarsely chopped chicken in a 1-quart casserole, coated with vegetable cooking spray, and sprinkle with salt and pepper.
Mix corn bread mix according to package. Pour into greased shallow pan. Cook onion in butter until soft. Sprinkle onion mixture and celery seed on batter. Sprinkle cheese on top. Bake in 350° oven for 30 minutes. Great served with hot fish and green salad.
Thaw potatoes; mix all ingredients except 1/4 cup margarine and 1 cup corn flake crumbs. Place in a long shallow greased dish. Potatoes should be no more than 1 1/2 to 2 inches deep. Make topping of melted margarine and corn flake crumbs. Spread over potatoes and bake at 350° for 1 hour.
Mix all above and pour into 2 1/2 to 3 quart casserole dish. Bake for 30 minutes in 350° oven. Serves 16. Can be divided and frozen, but do not cook before freezing.
Cook macaroni as directed. Brown onion and ground beef. Salt and pepper to taste. Mix together the cooked macaroni, beef and onion, tomato soup and tomatoes. Place in a 9 x 13-inch pan. Bake for 30 minutes at 350°. (If glass baking dish is used, reduce heat to 325°.) Add cheese evenly on top; bake another 30 minutes.
Preheat oven to 350°. In a 13 x 9-inch baking pan, dump pie filling (smooth out). Dump crushed pineapple (smooth out). Dump box of dry cake mix (smooth out). Top with nuts and drizzle top with margarine. Bake until gold and bubbly (approximately 45 minutes).
In food processor or blender, mince the garlic and parsley. Add the cucumber, green pepper and scallions and coarsely chop. Turn the mixture into a large serving bowl and stir in the shrimp, vegetable juice, vinegar, salt, black pepper and cumin. Chill until ready to serve.
Cook macaroni following package directions; drain well. Cool. Combine macaroni, celery, red pepper, carrot and parsley. Blend together mayonnaise, vinegar, salt and dill weed. Add to macaroni mixture. Toss lightly. Cover and chill well. Serve salad on lettuce leaves, if desired. Makes 6 servings.
In a large saucepan melt butter over low heat. Remove from heat and add sugar, eggs and vanilla; mix well. In a separate container combine flour, salt and peanuts. Stir to coat peanuts. Add gradually (but quickly) to saucepan ingredients. Spoon batter into a greased 13 x 9 x 2-inch pan. Bake in a preheated 350° oven for 35 to 40 minutes (or until cake tester comes out clean). Spread marshmallows over warm cake. Yields approximately 15 slices.
Peel and slice eggplant. Use 3 bowls for the egg, flour and milk. Put each slice in flour, then egg mixture, then flour. Do this until all eggplant is coated. Use a large frying pan or wok. Fill halfway with olive oil. Fry each piece until golden brown. Put on a plate with a paper towel. Take a large casserole and put sauce on bottom. Layer eggplant, next sauce, then cheese. Do this until pan is full. Put last layer of cheese on top. Bake at 350° for 35 to 40 minutes until bubbly. Serve and enjoy. Great leftover. Heat in microwave.
Place beans and chicken in casserole. Mix soup and water; bring to a boil and pour over chicken mixture. Season to taste. Combine bread cubes, margarine and cheese. Toss lightly and sprinkle over casserole. Bake at 350° for 30 minutes or until lightly browned.
Soften cream cheese to room temperature. Whip until fluffy. Gradually add condensed milk while blending. Be sure cream cheese and milk are blended well then add lemon juice and vanilla. Blend mixture until smooth. Pour into choice of crust. Chill two hours. Garnish top of pie with Cherry Pie Filling. Chill. Serves 6 - 8.
Combine sugar, flour and cocoa in large bowl. Bring oleo and water to a boil. Pour over dry ingredients and mix. Add buttermilk, eggs, soda, vanilla and salt to mixture. Bake 20 to 25 minutes at 400°.
Mix sifted dry ingredients and nuts together. Combine egg, applesauce and oil. Add this to dry ingredients. Stir until blended. Pour mixture into 5 x 9-inch greased loaf pan. Bake at 350° for 50 minutes.
Place frozen rolls in a greased Bundt or angel food cake pan. Sprinkle dry butterscotch pudding mix over the rolls.
Cook shells in boiling water according to package directions. Drain. Meanwhile, beat egg in a bowl. Stir in cottage cheese, Parmesan cheese, ham, pepperoni, garlic salt and pepper. Spread 1 cup spaghetti sauce in bottom of a 11 1/2 x 7 3/4-inch microwave-safe baking dish. Now spoon about 2 tablespoons of cottage cheese mixture into each shell. Arrange in baking dish in a single layer. Top with remaining sauce and Mozzarella cheese. Cover and microwave 10 to 12 minutes on High, rotating dish 1/4 turn 3 times until bubbly.
In a saucepan, combine 1 cup sugar and 2 tablespoons water; stir until mixture resembles damp sand. Melt over high heat until sugar caramelizes; when caramel is dark amber, add 1/2 stick butter. Stir. Pour into 8-inch pan (square). Arrange bananas, cut lengthwise and then crosswise, cut side down in pan.
Beat cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat well (until smooth). Spread on cake. Sprinkle top with nuts.
Melt oleo in large skillet; add coconut and nuts and toast until brown. Set aside. Combine cream cheese and Eagle Brand milk; mix until smooth and fold in Cool Whip. Layer 1/4 cup cream cheese mixture into each pie crust. Drizzle on caramel topping; sprinkle toasted coconut and nuts on top and repeat each layer. Freeze until ready to serve.
Mix in order given. Bake in 9 x 13-inch cake pan at 350° for 45 minutes to 1 hour. Sprinkle with powdered sugar, if desired.
Start with a cleaned up trout! Marinate in vinaigrette for 30 to 45 minutes, no longer or you'll lose the flavor! Grill over high heat on gas grill for 15 minutes, turning once. Fish is done when it flakes on piercing with a fork.
Place roast in roasting pan. Add wine and beef stock; mix. Add garlic, onions and pepper. Roast at 325° for approximately 90 minutes.
Whip 1 1/2 cups powdered sugar, margarine, egg, salt and vanilla. Pour into pie shell and chill. Whip the cream and 1/2 tablespoon powdered sugar. Fold in pineapple and nuts. Top pie with mixture and place in refrigerator. This recipe is more economical if made in lots of three.
Beat egg and sugar together until light. Add milk, then melted butter and extract. Sift flour and add baking powder. Add liquid mixture to them and beat well. Bake about 45 minutes in moderate oven at 350°.
Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Stir in nuts.
Cook rice according to package directions. Transfer to large bowl. Stir in celery and carrots while rice is still hot. Saute almonds in olive oil until lightly browned. Stir in vinegar, sugar and salt. Pour over rice and vegetable mixture. Toss until well blended. Cover and chill. To serve, line a bowl with leaf lettuce. Spoon in rice mixture.
Cream shortening and sugar. Add egg and molasses and blend. Add dry ingredients, mix and chill briefly. Form into 1-inch balls and roll in sugar. Place 2 inches apart on cookie sheet. Bake at 375° for 8 to 10 minutes.
Put raisins in 2 cups hot water to soak. Preheat oven to 350°. Empty yellow cake mix into large mixing bowl. Add lemon juice. Break eggs into a cup and beat well. Add to mix and stir. Add the oil and vanilla; mix well. Wash raisins and add to mix. Bake in large greased loaf pan for 35 minutes or until golden brown and toothpick comes out clean.
Dissolve Jello in boiling water, add 7-UP and rest of ingredients. Chill until firm.
Combine oil and sugar in large mixer bowl. Add eggs, one at a time, beating well with mixer after each. Stir in carrots. Sift next 4 dry ingredients together. Blend into batter, mixing well. Pour into 3 greased and floured layer cake pans. Bake at 350° for 35 minutes. Combine remaining ingredients in large bowl. Beat until smooth. Spread between layers and over tops and sides of cake. Garnish with pecans.
Dissolve Jell-O and sugar in boiling water. Add berries. Place in refrigerator and let thicken. Fold in Cool Whip. Break cake into small pieces and alternate cake and Jell-O mixture in a large bowl. Refrigerate until firm.
Combine sugar, margarine, milk and squares of chocolate in saucepan and cook until forms firm ball in water. Remove from heat and mix in bowl with marshmallows, semi-chocolate bits and pecans. Beat and pour in wax paper lined pan. Cut in squares as desired.
Toss salad greens with chicken and vegetables in a large salad bowl. Add dressing and barbecue sauce. Mix lightly. Sprinkle with cheese. Makes 4 servings.
Beat together egg and sugar until thoroughly blended and smooth. Blend flour, baking powder and salt. Mix into the egg-sugar mixture. Stir in chopped nuts, chopped apple and vanilla extract. Turn into a greased 8-inch pan. Bake in preheated 350° oven for about 35 minutes. Serve warm or cold with whipped cream or ice cream. Makes 6 servings.
Cream together the shortening and sugar. Sift together the flour, baking powder, soda, cloves, cinnamon and nutmeg. Blend the flour mixture into the shortening and sugar. Add the mincemeat, eggs (beaten), tomato soup and chopped nuts. Blend together well. Pour into Bundt pan which has been greased and floured. Bake at 350° for 60 minutes.
Mix and sift dry ingredients. Pour in cocktail with juice. Add beaten eggs. Mix and pour in 9 x 13 pan. Sprinkle with brown sugar, nuts (pecans) and coconut. Bake at 350° for 45 minutes.
Roll chicken in seasoned flour and brown in oil. Remove chicken. Stir in soup, onion, seasonings and water into drippings. Cook and stir to boil, mixing soup thoroughly. Spread uncooked rice in 13 x 9 x 2-inch casserole dish. Pour two-thirds of soup mixture over rice and stir to moisten. Top rice mixture with chicken and pour rest of soup over chicken. Bake, covered with foil, at 375° for 30 minutes or until tender.
Heat oven to 350°. Mix all ingredients together. Put on a greased baking sheet pan like ordinary cookies. Bake for about 15 minutes. Put marshmallow cream between 2 cookies and Whooppee what a pie. Makes about 2 dozen.
Drain can of crab. Drain and chop water chestnuts and add to crab. Add other ingredients and stir. Serve with crackers.