HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chicken breasts. Combine soup, mushrooms with liquid, sour cream and cooking sherry. Place chicken in 9 x 13-inch greased dish; pour mixture over it. Sprinkle with paprika. Bake at 350° for 1 to 1 1/2 hours or until done. Serve with fluffy rice. Serves 6.
Separate rolls into 8 rectangles. Spread sausage over rectangles. Top with grated cheese. Roll up into rolls (jelly roll style). Chill thoroughly in refrigerator. Slice into 1/2-inch or 1-inch slices. Place in muffin pan. Bake at 400° until done.
Brown hamburger and fennel seed; drain. Cut muffins in half and put on cookie sheet. Put 1 teaspoon pizza sauce on muffins. Put hamburger and Mozzarella cheese on top of sauce. Put cookie sheet in broiler; cook until cheese is brown.
Blend the cream cheese, powdered sugar, oleo and vanilla together; set aside. Mix pudding and milk; fold in Cool Whip, then fold in cream cheese mixture. Starting with crumbs, layer into any container (clay flowerpot lined with foil, plastic sand pail, etc.). Hide gummy worms in among layers as you go. Decorate with flowers (real or artificial), wrapping in foil before "planting."
Mix butter with soup, sour cream, cheese and onion. Lay frozen hash browns in a buttered 9 x 13-inch pan or Pyrex. Pour soup mixture over potatoes. Bake at 375° for about 1 hour, stirring occasionally.
Add all ingredients together in a large mixing bowl and mix well. Pour into 3 greased and floured 8 or 9-inch pans. Bake at 350° until done.
Mix flour, sugar, baking soda, salt, cocoa and cocoa mix. Add vinegar, vanilla and cooking oil. Slowly add 1 cup cold water. Pour into greased and floured 8-inch pan or 12 cupcakes. Bake at 350° for 35 minutes.
In a large saucepan, melt 1 tablespoon butter. Add oil, celery and green onions. Saute over medium heat until golden, but not brown. Stir in rice and broth. Bring to a boil. Cover and cook over medium heat for about 20 minutes or according to rice package directions.
Crush Pecan Sandies and add melted oleo; mix together. Put crumbs in 9 x 13-inch pan.
Layer ingredients in casserole. Sprinkle remaining cheese on top. Bake at 350° for 15 to 20 minutes (could take a little longer).
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken into bite size pieces and reserve. Spoon fat off chicken broth. Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and saute about 5 minutes. Stir in lemon juice. Add mushrooms to broth. Stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 8 minutes. Season soup to taste with salt and pepper. Serves 12.
Combine corn meal, flour and salt. Stir in shortening and boiling water. Shape to form 12 balls. Roll out and press between wax paper to make 5-inch circles. Bake on hot grill.
Combine crumbs, melted butter, cinnamon, nutmeg and 1/4 cup of sugar in a bowl. Mix well. Butter a 9-inch spring-form pan and pat the crumb mixture over the bottom and up the sides. Chill.
Thicken 2 cups chicken broth with flour. Mix cooked noodles, chicken, pimento and soup. Pour thickened broth over mixture. Add milk and cheese. Bake at 350° for 45 minutes.
Heat oven to 350°. Unroll rolls into 4 rectangles. Spread each evenly with butter. Mix sugar and cinnamon. Sprinkle this over buttered rectangles. Roll them up and slice each one into five rolls. Place sliced side down on cookie sheet. Bake 20 to 25 minutes, until golden, at 350°.
Combine all ingredients with hands. Shape loosely into small balls and bake at 350° for 15 to 20 minutes. Yields 100 balls. Freeze any unused until needed.
Clean and section peppers, removing stems and seeds. Place in blender with all other ingredients. Blend until it becomes the consistency of paste.
Combine nuts, sugar, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Combine flour, 1/3 cup brown sugar, baking powder, 1/2 teaspoon cinnamon and salt. Make a well in the center. Combine egg, milk and margarine; add to flour mixture. Stir until moistened. Fold in apple. Lightly grease 12 muffin cups or line with paper bake cups; fill 2/3 full. Sprinkle with nut mixture. Bake in a 400° oven for 20 minutes. Remove from pans.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4-inches or line with paper baking cups. Beat egg whites slightly in medium bowl. Mix in oil and yogurt. Stir in remaining ingredients just until moistened. Fill muffin cups 3/4 full. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. Makes 1 dozen muffins. Contains 6 grams fat per muffin.
Put rice in a saucepan and add cold water to cover by 3/4-inch. Bring to a boil, uncovered. Turn the heat down to low, cover and simmer for 20 minutes. Remove from heat and let it stand, covered, for at least 10 to 15 minutes. While rice is cooking, heat olive oil in a large skillet over medium-high heat until it is hot, but not smoking. Add shrimp and saute for 3 minutes, moving the pan continuously to avoid sticking or burning. With a slotted spoon, remove cooked shrimp and set aside. Turn heat down to medium-low and add garlic, chestnuts, coconut milk, fish sauce, pepper flakes, minced onion, lime juice and curry mix. Simmer for 6 to 8 minutes. Add cornstarch paste and simmer for 5 more minutes, until mixture thickens. Put shrimp back into the sauce along with cilantro and half the sliced green onion. Simmer for 3 more minutes. Transfer to a heated serving bowl and garnish with remaining sliced green onion. Makes 5 servings.
Sift flour; measure. Sift with baking powder, soda and salt. Cream the butter; add sugar gradually, creaming all the while. Add Egg Beaters. Mash bananas; add to mixture. Blend in well. Stir in dry ingredients gradually until well blended. Turn into loaf pan sprayed with nonstick cooking spray. Bake in moderate oven (350°) from 45 to 60 minutes. Remove from oven; let stand in pan a few minutes, then remove to cool.
Pour evaporated skim milk into a metal mixing bowl; place in freezer until ice crystals form around the edges. Sprinkle gelatin over water in a small saucepan and let stand one minute. Cook over low heat, stirring constantly until gelatin dissolves. Chill until the mixture resembles the consistency of unbeaten egg whites. Beat for 5 minutes or until peaks form. Add gelatin, vanilla and lemon juice. Beat 3 to 4 minutes or until stiff peaks form. Yield: 3 cups. Per 1 tablespoon serving: 5 calories, trace of sodium and trace of cholesterol. Exchange: Up to 4 tablespoons free.
Cook Rice-A-Roni in water 25 minutes or until done. Add bell pepper, olives and artichoke hearts. Mix mayonnaise and marinade and add to salad. Mix well.
Drain pineapple, keep syrup for the filling. Heat syrup on low with cornstarch, flour and sugar. Whisk together and stir until thick. Remove from heat and stir in the vinegar. Cool sauce and add pineapple chunks, mini marshmallows and your choice of sliced fruits. Place in a container. Refrigerate and enjoy at your next picnic!
Mix dry yeast with 1/2 cup of the warm water. Combine sugar, remaining 1 cup warm water and potato flakes. Stir. Add yeast mixture. Stir. Loosely cover with foil or plastic wrap for a couple of air holes punched in it. Let stand all day. Refrigerate that night. After 3 days, take out and feed.
Prepare cake mix according to package directions and spread in pan. Mix Ricotta cheese, sugar, eggs and vanilla and add to the top of the cake mix. Bake at 350° for 50 to 60 minutes, then frost with pudding made with milk. Fold into Cool Whip and spread on top of cake. Refrigerate cake.
Put margarine, sugar, dates and coconut into boiler and cook slowly for 6 minutes. Stir constantly. Cool slightly and add 1/2 teaspoon vanilla, the nuts and Rice Krispies. Mix well and form into small balls. Roll in powdered sugar.
Into a large bowl, sift dry ingredients. Cut in Snowdrift shortening. Add eggs, milk and bananas; mix well. Stir in nuts and vanilla. Pour into 9 x 5 x 3-inch greased loaf pan. Bake at 350° for 1 hour or until done. Makes 1 (9-inch) loaf.
Brown sausage. Place sausage, together with cheese and bread, in shallow casserole dish. Beat eggs and add milk, salt and pepper. Pour over sausage mixture. Place in refrigerator overnight or at least 6 hours before serving. Bake at 350° for 45 minutes.
Combine first 6 ingredients with 1/2 cup of the tomato juice. Make into balls according to desired size, 18 or more.
Bring all ingredients to a boil. Pour into sterile canning jars. Refrigerate for a few weeks.
Crust: Pat rolls in an 11 x 16-inch cookie sheet sprayed with Pam. Bake 6 to 8 minutes. Cool.
Place all ingredients in pan and cook down approximately 20 minutes. Make sure cabbage is still firm and not mushy.
Mix water and Eagle Brand milk with mixer. Add instant pudding mix. Chill about 5 minutes. Add Cool Whip. Layer with cookies and sliced strawberries. Repeat pudding, cookies and strawberries. End with pudding. (Good with peaches or other fresh fruit.)
Dissolve jelly in 2 cups hot water. Add pie filling and undrained pineapple and stir. Pour into a 13 x 9-inch dish to congeal. Beat remaining ingredients together and spread over congealed salad.
Peel and slice turnips. Cook in salted water. Drain and put in 1 1/2-quart casserole. Brown ham slightly and add flour, salt and pepper. Add milk gradually while stirring. Cook until thick. Stir in soup. Pour sauce over turnips and top with crumbs. Bake at 350° until bubbly, about 15 to 20 minutes.
Beat vigorously together the first 3 ingredients; add vanilla and grated zucchini. Measure dry ingredients and mix together before adding to egg mix. Drain pineapple. Beat eggs and add pineapple, nuts and raisins. Divide into 2 loaf pans. Bake for 45 to 50 minutes at 350°. Insert toothpick into center of loaves. If no dough sticks to the toothpick, the loaf is done.
Heat oven to 350°. Grease and flour 8 x 8 x 2-inch cake pan. Cream shortening and sugar together. Add eggs and beat well. Add flour, soda and salt alternately with sour milk. Flavor with vanilla and nutmeg. If you want crumbs on top of cake, take out 1/3 cup of mixture before adding milk.
Cream together Crisco, cocoa and sugar. Add unbeaten eggs, one at a time. Add vanilla. Beat well, then add all dry ingredients and nuts. Pour into a well-greased pan and bake in a 350° oven.
Grease a 9 x 13-inch baking dish. Place chicken in dish. Top each piece of chicken with cheese. Mix soup with water and pour over cheese. Cook stuffing according to box directions, then spoon on top of soup. Bake at 350° for 50 to 60 minutes.
Combine green beans and onion slices in casserole. Heat vinegar, water and sugar until mixture boils, stirring to dissolve sugar. Add salad oil and pour over. Season with salt, pepper and Accent; toss gently. Cover and chill several hours.
In a 12-inch skillet over medium-high heat, cook pork chops in margarine until browned on both sides. Remove to plate. In drippings remaining in skillet, over medium heat, cook apples and onion until tender, stirring occasionally. Remove to a bowl. Return pork chops to skillet. Add apple cider, bouillon, sage and 1/2 teaspoon salt. Over high heat, heat to boiling. Reduce heat to low, cover and simmer for 15 minutes. Return apples and onion to skillet. Cover and cook 5 minutes longer or until pork chops are tender. With a slotted pancake turner, remove pork chops and apple quarters to a large platter.
Mix corn, broccoli, 1/2 cup crackers, 2 tablespoons butter, egg, onion, salt and pepper. Turn into 1-quart casserole dish. Sprinkle with a mixture of remaining crackers and butter. Bake, uncovered, at 350° for 35 to 40 minutes.
Heat chili until hot. Mix in cream cheese until melted. Serve with tortilla chips.
Cream butter, peanut butter and sugars. Add egg and beat well. Add milk and vanilla. Stir in flour, baking soda and salt. Mix well. Chill for handling, if necessary.
Cook ground beef and taco seasoning. Layer taco shells on bottom of 9 x 13-inch pan to cover (approximately 4). Top with refried beans, ground beef mixture, tomatoes and cheese. Layer until gone ending with taco shells on top. Bake at 350° for 1/2 hour or microwave until warm. Top with sour cream, lettuce, olives and taco sauce.
Cream together shortening, sugar and eggs, then stir in half of dry ingredients. Blend milk and remaining dry ingredients. Add nuts, raisins and apples. Mix well. Drop on greased cookie sheet and bake at 350° for 10 or 12 minutes.
Cut sausage into serving size pieces and set aside. Saute mushrooms and zucchini in butter for 3 minutes. Add all ingredients except	rice. Simmer 5 minutes covered. Mix rice in liquid; cover and	remove from heat. Let stand 8 minutes, stirring after 4 minutes. Serve turkey mixture over hot rice. Serves 4.
Combine first 4 ingredients and toss lightly. Sprinkle about 3/4 of mixture over pie shell. Heat milk in measuring cup on high 2 1/2 minutes. Beat eggs in separate bowl. Add hot milk and beat again. Pour evenly into pie shell. Sprinkle with remaining bacon mixture. Cook at 60% power until center is barely set, about 12 to 15 minutes. Let stand 5 minutes before cutting into wedges and serving.
Beat eggs until foamy. Beat sugar until very thick and light colored. Fold in sifted dry ingredients. Bake on greased cookie sheet lined and greased again. Turn out on towel dusted well with confectioners sugar. Roll up and cool a few minutes. Unroll and spread with whipped cream. Sprinkle sliced strawberries on and roll as jelly roll. Refrigerate for 1 hour. Just before serving, garnish with whole strawberries.
Cut chicken breasts into thin strips. Mix with soy sauce, oil, garlic and ginger. Let sit 15 minutes or refrigerate overnight. Thread onto skewers. Sprinkle with sesame seed. Broil 8 to 10 minutes, turning once. Serve over rice with sweet and sour sauce for dipping. Makes 4 servings.
Cut meat; brown in hot oil, then cook onion and garlic until tender. Combine remaining ingredients adding to meat. Heat through, but do not boil. Serve over cooked noodles.
Cream shortening and sugar. Add eggs one at a time, beating well after each. Sift flour, cocoa and salt. Add to mixture. Add nuts and vanilla. Pour into a greased and floured pan. Bake 30 to 40 minutes at 300°.
Saute pecans in butter and set aside. Combine cream cheese, milk, dried beef, garlic salt, sour cream and onions. Mix thoroughly and place in a 1 1/2-quart baking dish. Top with pecans. Bake at 350° for 20 minutes. Serve hot.
Place all ingredients in the top of double boiler. Beat at speed No. 2 until well mixed, then at speed No. 9 for 4 or 5 minutes or until mixture forms a firm peak. Remove and add vanilla. Very good for cookies or cakes. Add colored coconut or sprinkles for decoration.
Put potatoes (still frozen) in 9 x 13-inch pan. Cover with mixture of sour cream, onion, cheese, soup and margarine. Crush 1 1/2 cups corn flakes with 1/3 cup melted margarine and sprinkle on top. Bake for 1 hour at 350° covered. Take cover off the last 15 minutes. Serves 12 to 15.
1st Layer: Make brownies according to package directions, except add chocolate bits and coconut. Bake and cool.
Mix well together. Pour into pie pan. Cook quickly at 400°. Makes 2 pies.
Preheat oven to 375°. Beat egg, Crisco, butter, vanilla and half of the cake mix until smooth, then stir in remaining cake mix until smooth. Roll dough out and cut any desired shape or square. Bake 8 to 10 minutes. Poke fork holes in when fresh out of oven. Put ice cream between and freeze.
Bring 6 cups of water to a boil in large saucepan. Add salt. Add macaroni and boil for 7 to 10 minutes. Drain.
Mix the first 4 ingredients. Pat into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Beat the eggs, vanilla, flour, sugar and lemon juice. Pour over crust. Bake at 350° for 30 minutes. When done, sprinkle with powdered sugar. Cool; cut into squares.
Combine all ingredients well. Store in airtight container. To drink, mix 2 teaspoons of tea mix into 8 ounces of hot water. Serve warm or iced.
Melt chocolate and butter. Beat eggs for 5 minutes with salt. Add sugar, vanilla, flour and nuts. Bake 30 minutes at 325° to 350°.
Break candy in squares. Place in a single layer in a 2-quart casserole. Microwave at 50% (Medium) for 4 to 7 minutes or until coating can be stirred smooth, stirring once or twice. Add nuts. Stir to evenly coat; spread on wax paper to 1/4-inch thickness. Cool until set, then break into pieces.
Melt butter in saucepan. Add onions and celery. Cook over low heat until tender. Drain corn and beans. Reserve liquid and add water to measure 5 cups. Add vegetables. Cook 30 minutes. Add last beans, corn and tuna.
Mix all ingredients together and place in casserole dish. Bake at 350° for 45 minutes.
Into mixing bowl place flour, baking powder and salt. Do not stir. Pour oil and milk on top. With a fork stir until mixture clears the sides of the bowl and rounds up into a ball.
Rinse halibut and pat dry. Arrange steaks, side by side, in greased 8 x 12-inch baking dish. In small bowl, combine mayonnaise, sour cream and flour, stirring until smooth. Stir in lemon juice, onion and cayenne. Spoon mixture evenly over fish to cover completely. Bake, uncovered, in preheated oven at 425° for 20 to 25 minutes, or until fish is opaque in center of thickest part. Sprinkle cheese over fish; continue to bake until cheese is just melted, about 2 minutes. Lift steaks onto warmed platter and serve at once. Serves 4 to 6.
In a 9 x 13-inch pan, layer the first 4 items in the order given. Then spread sour cream over the top, then crumbs from the beefsteak rye bread. Melt margarine and pour over all. Bake at 350° for 45 minutes.
Brown hamburger with onion in a frying pan. Drain fat. Season with salt and pepper. Cook and drain macaroni. Mix macaroni with pizza sauce.
Brown hamburger and drain fat. Put meat in baking pan. Add green beans and soup. Top with Tater Tots. Bake at 350° for 45 minutes.
Heat oven to 375°. In large skillet, brown sausage, onion and green pepper. Drain well. Combine eggs, cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits into bottom of 13 x 9-inch baking dish. Pour sausage mixture into biscuit lined pan. Bake at 375° for 30 to 35 minutes or until quiche is set and crust is deep golden brown. Cool for 5 minutes before serving. Makes 8 servings.
Wash chicken; pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock-pot. Sprinkle dry salad mix over. Cover and cook on low 5 to 6 hours. About 45 minutes before serving, mix soup, cream cheese, sherry and onions in a small saucepan. Cook until smooth. Pour over chicken along with mushrooms. Cook 30 more minutes on low. Serve with sauce over rice or noodles. Makes 4 to 5 servings.
Mix hamburger, eggs, onions, salt and pepper together. Bake at 350° for 30 minutes. Remove from oven. Mix spaghetti sauce with mushroom soup. Pour over meat loaf. Return to oven. Bake for 1 hour.
Line cake pan with foil. Combine almonds, butter, sugar and syrup in iron frypan. Cook mixture until light brown (6 to 8 minutes), stirring constantly. Quickly spread in foil lined cake pan. Cool 15 minutes. Remove from foil.
Arrange peach slices in unbaked pie shell. Beat together sugar, flour and eggs. Pour over peaches. Dot with butter. Bake at 350° until peaches are tender, about 1 hour.
Place all ingredients in Dutch oven or large pot. Cover and bake at 225° for 5 to 6 hours. No stirring is necessary. Serve with rice or noodles or in bowls as is.
Dissolve yeast in water; let set 20 minutes. Mix oil, buttermilk and sugar. Sift rest of ingredients. Add yeast to buttermilk mixture and then add sifted ingredients to it, mixing well. Pour out on floured board and knead for about 20 minutes or until it has an elastic texture. Put in large well-greased bowl and let rise until double in bulk. Separate into small rolls on greased baking sheets until double in size. Bake at 350° until lightly brown, about 20 minutes.
Whip cream; add sugar and vanilla. Break cake in chunks and arrange cake and scoops of sherbet and ice cream in layers in an angel food pan. Fill cavities with whipped cream. Also spread between layers. Freeze and slice and serve.
Mix together and bake in Pyrex dish at 325° for 25 minutes. Serve with Melba toast or Chicken-in-Biscuit crackers.
Preheat oven to 350°. Grease and lightly flour baking pans and set aside. In a large mixing bowl, place flour, leaving a depression in the center. Place butter and buttermilk in the depression and start mixing by hand with flour. Knead together, adding more milk and butter if dough is too stiff. Dough should be moist. Roll handful of dough into ball. Flour outside and place in baking pan. Pat down. Repeat until all dough is used or until desired amount of biscuits are made. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter.
Place sherbet in punch bowl and pour lemon-lime soda over top. Add ice. Yield: Serves 25 to 30 people.
Preheat oven to 350°. Grease tube pan. Cream the butter, adding sugar gradually. Beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour; blend until thoroughly mixed. Add lemon juice and rind. Pour batter into prepared pan. Bake for 1 hour and 15 minutes. Turn cake out onto cooling rack and cool to room temperature.
Combine the juice of the oranges and lemons; add the pineapple juice (preferably unsweetened, canned) and the cherries with their juice. Just before serving, add the white grape juice. Turn over ice cubes and garnish each glass with a mint sprig. Serves 8.
Place vanilla wafers and margarine in blender or processor and form crumb mixture. Press firmly into 9 x 13-inch dish. Mix pudding with milk per package directions. Pour over crumbs. Spread strawberry pie filling over pudding. Spoon pineapple over this. Spread Cool Whip over pineapple. Sprinkle top with nuts. Chill. Just before serving, top with bananas (sliced) and top with cherries.
Line a microwave-safe baking dish or plate with double layers of paper towels. Place bacon slices on dish. Cover with paper towels. Microwave on High power for about 3 minutes. Prepare cheese cubes. Sprinkle with cayenne pepper. Wrap bacon around each cube. Secure with toothpicks. Place on paper towel in a microwave-safe baking dish. Microwave on High 1 to 2 minutes until cheese starts to melt and bacon is done to your liking. Garnish with tomato halves and serve. Serves 4.
Melt shortening in 3 or 4 qt. pan over low heat. Remove from heat and let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda and cloves, ginger, cinnamon and salt. Add to first mixture, mix well and put in refrigerator to chill. When ready to bake, form in 1 inch balls. Roll in sugar and bake on greased cookie sheet 2 inches apart. Bake at 375° for 8 to 10 minutes.
Combine dry ingredients. Cut in butter until crumbly. Add raisins (soak in hot water and drain first). Mix egg and buttermilk. Add to dry ingredients. Turn onto floured board and knead 2 to 3 minutes. Divide dough in half. Shape into loaves. In 8-inch round pans, press dough to fill pans. With a sharp knife, cut crosses on tops about 1/2-inch deep in the middle. Bake at 375° for 35 to 40 minutes. Serve warm or cold. Makes 2 loaves.
Heat cider in crock-pot or on stove with all ingredients combined. Serve hot. Tastes best after several hours of simmering on low heat or in crock-pot. Also provides great aroma for your kitchen.
Grease and flour a tube pan. Bake at 350° for 1/2 hour. Turn back to 275° for 30 more minutes.
Cream first 3 ingredients. Beat in eggs, 1 at a time. Sift flour, baking powder and salt. Add to creamed mixture alternately with milk. Stir in vanilla. Add nuts, oats and chocolate chips. Drop from teaspoon on greased cookie sheet. Bake at 350° for 12 minutes.
Combine cream cheese, hot sauce and celery. Heat in microwave until cream cheese is melted. Add chicken and cheese. Mix well. Put in baking dish. Bake at 350° for 30 minutes. Serve hot with crackers or pita bread chips.