HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix squash, onions, bread crumbs and mushroom soup. Beat egg and fold into mixture. Pour into greased 2-quart flat casserole dish. Spread cracker crumbs over top; dot with margarine. Bake at 350° for 30 to 40 minutes.
Mix well. Press on the bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool.
Saute onion and garlic in oil in large skillet over medium heat until tender. Crumble turkey into skillet. Cook until brown. Stir in chili powder, oregano and salt. Cook a few seconds. Stir in tomatoes. Bring mixture to boil. Lower heat, cover and cook slowly for 30 minutes. Add water, if necessary. Stir in beans; cook thoroughly.
Put marshmallows and walnuts in large bowl. Melt margarine or butter with Baker's chocolate on low heat. Add to egg, confectioners sugar and vanilla. Mix well. Pour over marshmallows and walnuts.
Mix cottage cheese and dry pudding. Add drained pineapple, walnuts, marshmallows and Cool Whip. Chill.
Mix in mixer until it is all mixed together about 3 to 4 minutes. Pour into tube pan and bake 1 hour at 350°. When you get it out of oven, spread butter on top until melted. Sprinkle on cinnamon and sugar.
Heat milk; add sugar and butter. Place in large warm bowl. Add 2 eggs and 3 cups flour. Dissolve yeast in water and add to mixture. Add 2 to 3 more cups flour and knead for 10 minutes. Place in large, greased bowl, greasing top of dough, too. Cover with dry towel and let rise until double in size. Punch down, divide in two. Place in 2 greased pie tins and allow to rise again, covered. Brush additional beaten egg on top. Bake at 350° for 30 minutes.
Mix sour cream and Jell-O. Fold into Cool Whip. Add the remaining ingredients and stir. Nuts may be added.
Prepare pie crust, bake for 5 minutes and set aside. Cook bacon until crisp; drain and crumble. Mix bacon, cheese, spinach and cracker crumbs. Beat eggs; combine with milk and add to mixed ingredients. Pour mixture into pie crust. Bake pie 50 to 60 minutes. Cool 15 minutes. Serves 6 to 8.
Place chicken in 9 x 13-inch dish and top with cheese. Thin soup with water. Mix until smooth and pour over chicken. Mix stuffing with melted butter and sprinkle on top. Bake uncovered at 300° for 1 1/2 hours.
Preheat broiler. In a medium skillet, saute green pepper, mushrooms, thyme, salt and pepper in 1 tablespoon oil, stirring frequently until all liquid is evaporated. Cool. Cut eggplant lengthwise in 1/4-inch thick slices. Arrange on broiler rack. Brush eggplant with mix of remaining oil and garlic. Broil 2 minutes per side, basting with oil mix.
Preheat oven to 375°. In a small bowl combine flour, baking soda and salt; set aside. In large bowl combine applesauce, sugars, vanilla and Egg Beaters until well blended. Add flour mixture and stir until well blended. Stir in chocolate chips. Bake at 375° for 9 to 11 minutes, until edges are golden brown. Makes 5 dozen cookies; 67 calories per serving, 1.7 fat per serving.
In butter, lightly brown chicken breasts. Arrange in baking dish. Combine chicken soup, mushrooms, water chestnuts, green peppers, a pinch of salt, pepper and cooking wine (optional). Bake at 350° for 1 hour, covered, and uncovered for 1/2 hour. Serve over cooked rice or noodles. Serves 8.
Saute onions and garlic in oil, then remove and saute meat which has been seasoned with salt and pepper and dusted with flour. Brown meat and remove excess oil. In a greased 2-quart casserole, place meat, then onions. Top with the rest of ingredients in their order and cover tightly, baking in 325° oven for 2 hours. Delicious served with spatzle or noodles.
Brown hamburger meat; drain and add 2 cups mushroom soup, 1 cup sweet peas, 1 cup corn and 2 tablespoons sour cream. Then add onions and mushrooms that you've sauteed in butter. Put in pie shells. Fix instant potatoes as directed on box. Put on top of each filling in pie. Then put your cheese on top of each pie. (It can be your favorite cheese.) Cook in 350° oven for 1 hour or until pie shells are done, depending on your oven.
Cook chicken until done and debone. Drain cooked spaghetti. Cook onion and green pepper until tender. Add soup, chicken broth, cheese, Ro-Tel, chicken, salt and pepper. Put spaghetti in casserole dish; pour chicken mixture over spaghetti. Top with more cheese and bake at 350° for 20 minutes.
Cream together butter and sugar; add eggs one at a time. Add dry ingredients alternating with sour cream. Add flavoring.
Make Kool-Aid according to package. Add pineapple juice and freeze. Remove from freezer 3 to 4 hours before party. Serve slushy. This makes 1 gallon.
Cook broccoli until tender; place in bottom of a 9 x 12-inch baking dish. Mix soup, mayonnaise, cheese and eggs. Pour over broccoli. Cook 30 minutes at 350°. Remove from oven and place onions on top. Bake another 15 minutes at 350°. Cool 15 to 30 minutes before serving.
Combine flour, salt and pepper in grocery bag. Shake with pheasant until lightly coated. Place skin side down on nonstick cookie sheet. Bake in 450° oven for 15 minutes, turn once. Discard melted fat. Place cooked pheasant in ovenproof casserole. Add remaining ingredients. Cover and bake at 350° for 30 minutes. Uncover. Cook until sauce thickens.
Spread sauce on English muffin. Sprinkle with cheese. Toast in oven at 375° about 5 minutes, or until cheese is melted.
Place chicken in bottom of 3-quart casserole dish. Mix evaporated milk, mushroom soup, chicken soup, chicken broth and butter. Heat 4 to 5 minutes on High. Add dressing to mix; turn and pour over chicken. Cook 12 minutes on High, uncovered.
Combine first 6 ingredients and put in pan. Bring to a boil, then reduce heat and cook potatoes until tender. Sprinkle with flour and mix. Put in greased casserole dish and bake at 400° for 20 minutes.
Combine orange	juice concentrate, lemon juice, pineapple juice and cherry juice; mix well.	Pour over ice in punch bowl. Add cold ginger ale. Garnish with berries and pineapple spears, if desired. Yields 25 punch cup servings.
Place chicken on the bottom of a greased 9x13 inch pan. Lay the cheese on the top. Mix the soup with the wine or water and pour over top of chicken. Sprinkle the crushed bread cubes over soup. Finally, drizzle the melted butter over bread cubes. Bake for one hour at 350° or until top is browned. Serve over rice.
In a large casserole dish, layer ingredients in order: lettuce, onion, bell pepper, cauliflower, peas, mayonnaise, sugar, dressing mix, bacon bits and cheese. Cover and refrigerate several hours before serving. Will keep about 4 days.
Spread crescent rolls on cookie sheet and bake according to directions. Cool. Cream together remaining ingredients and spread over baked crust. Top with finely chopped vegetables of your choice. Cover pizza with shredded cheese.
In a small bowl, combine the milk, Dijon mustard and cayenne pepper. Dip fillets into mustard mixture. Then dip into ground pecans, shaking off excess. Place on oiled baking sheet. Bake at 400° for 10 to 12 minutes or until fish flakes and pecans are browned.
Mix all ingredients and put in casserole dish.	Bake at 350° for 20 minutes. Dip can be frozen and reheated.	Serve with taco chips.
Grind up Oreos until they look like potting soil in food processor. Set aside.
Mix all ingredients in order given. Bake at 300° for 1 1/2 hours.
Cut onions into fourths. Add 1 can milk to mushroom soup; pour over onions. Add enough grated American cheese to add color of yellow and taste. Bake at 350° for 1 hour, or until done.
Mix all ingredients except bread crumbs. Pour into greased casserole dish. Sprinkle with bread crumbs.
Place broth in saucepan and bring to a boil. Place basil, spinach, cheese, garlic and oregano in a food processor or blender. Add hot broth and blend well, adding more broth to make a smooth paste-like sauce. Cook and drain pasta; immediately toss pesto sauce with pasta.
Cream shortening and sugar. Add eggs and mix well. Mix flour, salt and soda and add to batter. Last add crushed potato chips and nuts. Shape into small balls. Press down on ungreased cookie sheet with floured fork. Bake at 325° for 10 minutes or until done.
Cook chicken and pick off bone. Cut into pieces and line pan. Mix soup and sour cream. Spread over chicken. Put stuffing on top of this. Melt margarine and spoon on top. Spoon chicken broth over this. Put in oven and bake until it starts to bubble, 20 to 30 minutes at 350°.
Cream margarine and sugar together. Heat molasses to almost boiling. Pour over margarine mixture. Add vinegar, cool to lukewarm. Add 1 beaten egg. Sift together and add flour, soda, salt, cinnamon and ginger. Chill dough several hours or overnight.
Grease 10-inch Bundt pan. Preheat oven to 350°.
Mix all ingredients and pour into a greased baking dish. Bake at 375° for 40 minutes.
Combine all ingredients; mix well. Form into small balls. Roll in white or colored coconut.
Cream shortening and sugar. Sift flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts, raisins or dates. Bake at 350° for 1 hour. Makes 2 loaves.
Mix chicken soup, sour cream and milk (set aside). Take potato rounds and line a flat glass casserole enough to line bottom of the casserole with one layer. Alternate soup mix, bits of butter (margarine), bacon bits, cheese and onion bits and build each layer to the top, sprinkling salt, pepper and garlic powder on each layer. Sprinkle some of the cheese on top and sprinkle a little pepper on that the last 15 minutes of baking time. Bake at 350° for 1 hour and 45 minutes or until potatoes feel soft.
Cut chicken in bite size pieces and saute in vegetable oil. Combine heavy cream, Italian salad dressing mix and Parmesan cheese in a saucepan; cook on low to medium heat until ingredients are smooth. Add the sauteed chicken and serve with your favorite pasta. Recipe will serve 2 people.
Mix cake mix according to instructions on the box. Using an oblong pan, put the ingredients in this order: margarine, sugar, fruit cocktail and last the cake mix. Bake at 350° for 40 to 50 minutes.
Preheat oven to 350°F (175°C). Grease and flour a 13 x 9-inch baking pan. Combine Quick Mix and sugar in a large bowl. Mix well. In a small bowl, combine milk, eggs and vanilla. Add half of milk mixture to dry ingredients. Beat 2 to 3 minutes, until batter is smooth. Add remaining milk mixture and beat 3 more minutes. Pour into prepared pan and spread evenly. Bake 35 to 40 minutes, until a toothpick inserted in center comes out clean. Immediately spread with Lazy Daisy Topping. Return cake to oven and broil 3 to 4 minutes, until topping becomes bubbly and light brown. Serve warm. Makes 1 large cake.
Soak gelatin in water. Separate yolks from whites and boil with remaining ingredients for 1 minute. Immediately stir in gelatin. Cool. When partially set, whip. Whip egg whites with: 1/4 teaspoon cream of tartar and 6 tablespoons sugar. Fold into pumpkin mixture. Pour into baked 9-inch pie shell.
Mix sugars, flour, baking soda, baking powder and salt, then add peanut butter, butter and egg to it. Heat oven to 375°. Shape dough into balls. Put on an ungreased cookie sheet. Flatten with a fork dipped in water. Bake until light brown, 9 to 10 minutes. Makes about 2 dozen.
Wash and remove seeds from chilies and let soak in cold water for 1 hour; drain. Lay chilies flat in bottom of baking dish. Put grated cheeses on top. Mix egg, flour, milk and salt. Lay more chilies on top of cheese. Pour milk mixture over top of cheese, then more chilies on top. Bake at 350° for 30 minutes. Remove and pour tomato sauce over top. Bake for 10 minutes more.
Boil 5 cups water; add potatoes, cabbage and macaroni with salt. Stir often. Melt 2 tablespoons butter with olive oil. Add onion and ham cubes. Stir in pinch of salt and pepper. Add wine, parsley and marjoram. Cook 15 minutes. Put together this sauce and macaroni mixture. Add remaining melted 3 tablespoons butter and cheese on top. Serve with salad and French bread.
Place meat in crock-pot; cover with sliced onion. Combine garlic, catsup, Worcestershire sauce, sugar, salt, paprika and mustard. Stir in water. Pour over meat.
Beat eggs. Stir in sugar, oil, water and pie filling. Add flour, baking soda, salt and cinnamon and mix well. Stir in fruit and nuts. Set oven at 350°. Put in three 9-inch loaf pans, 1/3 batter in each pan. Bake 1 hour or until bread pulls away from sides of pans. Cool in pans 10 minutes. Cool loaves on rack until completely cool. Yield: 3 loaves.
Put in casserole dish and bake at 225° for 3 1/2 hours, covered.
Mix ingredients and pour over chicken. Let chicken marinate for 1 hour. Drain chicken, saving marinade. Place chicken, skin side up, over charcoal or in a broiler pan 8 inches from heat. Brush on marinade every 15 minutes. Broil 20 to 25 minutes on each side or grill until chicken is tender and brown.
Chop the artichoke hearts. Combine the chopped artichoke hearts, chopped chile peppers, 1 cup grated Parmesan cheese and mayonnaise. Put into an 8-inch round baking dish. Sprinkle 1/2 cup Parmesan cheese on top. Bake at 350° for about 20 minutes, or until heated through. Serve warm with tortillas, breadsticks or other chips. Makes about 2 2/3 cups.
Mix laundry starch, cornstarch and cold water to a smooth paste. Add Ivory flakes and mix until smooth. Add the warm water and cook slowly or in double boiler until thick. Add glycerin (which makes it smoother) and beat with an egg beater. Divide into jars and add food coloring as desired.
In saucepan, saute onions and garlic in butter for 7 to 10 minutes until onions are tender, stir constantly. Add 1/4 cup wine, cook 5 minutes. Add remaining wine, chicken and beef broths. Bring to a boil. Reduce heat to low and simmer 15 minutes.
Mix softened cream cheese, marshmallow creme and ginger. Mix in orange rind. Use as a dip for melon, pineapple, berries, bananas, oranges and kiwi.
In saucepan, boil the sugar, hot water, raisins, nutmeg, cloves, cinnamon and salt for 3 minutes. Dissolve baking soda in few drops of water and add to saucepan mixture. Cool. Add flour and baking powder; mix well. Bake in greased and floured 9 x 13-inch pan at 425° for 30 to 40 minutes.
Mix all ingredients together. Fill muffin cups 2/3 full. Bake at 375° for 25 minutes. Serves 12.
Cook noodles in salty water until tender; drain. Add mushroom soup, cheese, margarine and milk. Simmer until cheese melts. Add the chopped eggs and can of tuna. Pour into greased dish and sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Chop artichoke hearts. Combine with rest of ingredients. Place in 1 1/2-quart casserole. Bake at 350° for 25 to 30 minutes. Serve hot with crackers and chips.
Add sugar, butter, Crisco and salt to hot mashed potato. Dissolve yeast in 1/2 cup warm water. Add to potato mixture. Cover bowl and place in lukewarm water. Let rise until spongy 2 or more hours. Add slightly beaten eggs. Add flour to form soft dough. Cover in large bowl and allow to rise in warm place overnight or 5 hours. Knead light on floured board. Spread evenly with well buttered fingers on shallow greased pan. Cover and allow to rise until light. Make holes for butter, brown sugar and cream. Bake at 375° for 20 minutes.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, ham and onion powder in ungreased 13 x 9-inch baking dish. Mix Bisquick and milk. Pour over soup mixture. Sprinkle with parsley, if desired. Bake 25 to 30 minutes or until light brown. Let stand for at least 5 minutes.
Mix all ingredients thoroughly. Dip your favorite pieces of fruit into this mouth watering delight.
Prepare cake mix as directed on box. Allow cake to cool. Mix pudding with milk. Spread over cake. Blend whipped topping and cream cheese. Spread over pudding mixture. Spread pineapple over cake. Sprinkle with coconut. Chill.
Cook chicken and onion together. Mix celery, bread, egg and seasoning together. Debone chicken and line the bottom of the pan with chicken meat, put dressing over chicken. Dilute soup with 1 can of chicken broth and pour evenly over dressing. Bake at 350° for 1 hour, or until crisp and brown on top.
Halve the acorn squash; remove seeds. Brush with butter and fill with thawed escalloped apples. Bake in baking dish at 400° for 40 to 45 minutes. Top with crumbled Italian sausage. Serves 4.
Fry bacon in skillet until crisp. Remove and drain. Reserve 2 to 3 tablespoons drippings. Cook onions in drippings until tender. Stir in flour slowly; blend well. Add vinegar and water. Cook (stirring) until bubbly and slightly thick. Stir in sugar, salt and pepper. Simmer 10 minutes. Crumble bacon. Carefully stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potatoes. Serve warm. Makes 8 servings.
Melt the margarine in microwave dish. Add the garlic or onion powder and thyme. Cut the potatoes into wedges and cover with the mixture. Cover with Saran Wrap and vent. Bake 8 to 10 minutes in microwave. Sliced onion can be added on top of potatoes or used instead of one of the potatoes.
Toss gum drops in about 1/4 cup of the flour. Set aside. Beat eggs and water together. Add brown sugar. Add flour, salt, cinnamon and blend. Add nuts and floured gum drops. Mix well. Spread in greased 15 x 10 x 1 baking pan. Bake at 325° for 35 minutes. Cut into squares and roll in powdered sugar.
Mix cake as directed on box. Grease and flour tube pan. Layer pecans and coconut in bottom of pan. Pouf half of cake batter over this. Mix oleo, powdered sugar and cream cheese. Spoon over batter. Then add remaining batter.
Combine all ingredients in a large bowl. Stir well. Cover and chill for at least 1 hour before serving.
Melt candy and 1 stick butter; set aside. Cream sugar and remaining butter; add eggs to sugar mixture. Alternate flour and buttermilk. Add candy mixture. Add pecans and mix well. Pour into a greased and floured 9 x 12-inch pan. Bake at 325° for 1 hour and 10 minutes.
Combine first 3 ingredients in saucepan. Boil 3 minutes. Lay Ritz crackers side by side on jelly roll pan. Sprinkle with pecans. Pour butter/sugar mixture over crackers. Bake 10 minutes at 350°. Remove from oven. Let cool approximately 5 to 10 minutes. Remove from pan and place on serving tray.
Rub fish with salt, pepper and lemon. Wrap in foil. Bake slowly at 250 - 300° for three hours or until done. Remove foil. Remove skin. Place salmon on large platter. Serve with melted butter and lemon. Perfect side dishes to accompany the baked salmon are parsleyed new potatoes and green peas with pearl onions. Lemon meringue pie would make an excellent dessert.
Mix all ingredients well. Pour into greased and lightly floured loaf pan. Bake for 1 hour at 325°.
Combine cookie crumbs and margarine. Press into an 8 x 12-inch pan or 9-inch spring-form pan, reserving 1/2 cup of mixture for topping. Gradually add creme de menthe to Marshmallow Creme, mixing until well blended. Fold in whipped cream. Pour into pan. Sprinkle with remaining crumbs; freeze. Makes 8 to 10 servings.
Mix yeast with water. Add sugar, salt and Crisco into a large bowl. Mix in boiling liquid (cool). Add egg and yeast mixture. Add 3 cups of flour. Knead on floured surface until it makes soft elastic dough. Oil dough and let rise. Punch down to make into rolls and let rise until double in bulk. Bake at 400° in a greased pan for 15 minutes or until golden brown.
Use chicken pieces to suit your family's tastes. In a baking dish, sprinkle chicken pieces with about 1 tablespoon soy sauce for each piece. Then sprinkle with the lemon pepper marinade and garlic salt. Broil, bone side up first, for about 20 minutes or until crispy. Turn and continue broiling for another 20 minutes. Pour extra marinade out of pan, then pour over chicken when you turn it.
Combine all ingredients. Simmer until warm. Serve warm with crackers on the side. Makes 24 servings.
Mix all together. Put in buttered casserole dish. Bake at 350° for 35 to 40 minutes. (I only use 1 cup sugar and it is just fine.)
Mix oleo and butter thoroughly; add beaten egg yolks. Add yeast that has been dissolved in the warm milk. Add sugar and vanilla. Knead well; roll out thin and cut in wedges. Place small amount of Nut Filling on each wedge and roll in crescent shape.
Heat oven to	350°. Mix sugar and cinnamon. Spray tortillas with nonstick cooking spray. Sprinkle each tortilla with scant 1/2 teaspoon sugar-cinnamon mixture. Turn tortillas over; repeat process. Cut each tortilla into 4 wedges. Stand rounded edge of each tortilla wedge in bottom of each muffin cup by curling in sides. Bake for 10 minutes or until lightly browned and crispy. Cool.
Arrange fillets on microwave bacon or roasting rack with thickest portion to the outside. Overlap thin areas in center of rack. Combine mayonnaise, Dijon mustard and lemon juice. Spread over fillets. Sprinkle with red pepper and chives. Microwave on High (100% power) for 5 to 8 minutes until fish flakes easily when tested with fork. Let stand 1 minute before eating.
Cut top of cauliflower, not stems. Add sugar and mayonnaise. Stir well. Refrigerate for 30 minutes.
Mix cream cheese, chicken, onion, margarine, milk, salt and pepper together. Separate crescent rolls into 4 triangles by pressing perforations together. Spoon equal portions of chicken mixture into triangles. Fold corners to center and seal together. If desired, you may sprinkle tops with finely crushed croutons. Bake at 350° for 20 minutes. (Delicious served with broccoli salad.)
In mixing bowl, cream sugar and shortening. Add syrup and egg; beat well. Add flour to creamed mixture; add vanilla and mix well. Stir in oats and walnuts. Pour into greased 9-inch square baking pan. Bake at 350° for 35 minutes. Cut into squares while warm. Cool on wire rack.
In a medium sized saucepan over a medium flame, stir together the hot water, chili powder, tomato sauce, cumin, garlic salt and onion powder. In a 2 cup or larger measuring cup, mix together about 1/4 cup of flour with some hot water in order to make a semi-thick maltlike mixture. Add this mixture to the saucepan mixture by using a sieve. You will pour the flour mixture through a sieve in order to thicken the sauce in the saucepan. It is very important that you continue stirring the sauce in the saucepan while adding the flour mixture. You may need to make more of the flour mixture to add to the enchilada sauce until you reach a desired consistency for the sauce. The sauce should be slightly thick and not too runny.
Boil and debone chicken. Line baking dish with Fritos. Add a layer of chicken.
Mix first 3 ingredients. Add enough pineapple juice to make a gallon. A little sugar can be added if you wish.
In large bowl mix 1/2 cup soup, beef, bread crumbs, Worcestershire sauce, egg and pepper. Firmly shape meat mixture into 8 x 4-inch loaf pan. Bake at 350° for 1 1/2 hours. Reserve 2 tablespoons drippings. In saucepan, combine remaining soup, water and drippings. Heat through and serve with meat loaf.
Spread rolls on cookie sheet. Roll out thinner. Bake at 350° for 11 to 13 minutes. Top with mixture of first 3 ingredients, then top with veggies. Cut into squares.
In Dutch oven, in hot oil, brown beef well. Push to one side. Add onions and garlic. Cook, stirring occasionally, 5 minutes. Add salt, oregano, pepper, bay leaf, 3 cups water, tomatoes and celery. Bring to a boil. Reduce heat, cover and simmer 1 to 1 1/2 hours or until meat is almost tender. Add more water, if necessary. Add lima beans. Cover and simmer 15 minutes or until all is tender. Remove meat; cut into 3/4-inch cubes. Add to soup with any bone marrow. Discard bay leaf. Makes 4 servings.
Grease a 1 1/2-quart casserole with oleo. Cook chicken, bone and devein. Cook noodles and peas as directed. Layer chicken, then noodles, then the peas. Ladle the peas out of their water with a slotted spoon. Use the broth that you cooked the chicken in to make your gravy. I use some of the broth to make the filling with. Pour the gravy over everything and top with the filling. Bake at 350° for 30 minutes.
In deep frying pan combine oil, onions and garlic; saute slowly until soft. Add tomatoes and tomato sauce. Cook about 10 minutes on medium heat. Add shrimp, scallops, wine, basil, oregano, salt and pepper. Cook, uncovered, on medium heat about 10 minutes. Prepare linguine according to box directions; drain and top with sauce. Sprinkle Parmesan cheese on top.