HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions, peppers and seasoning for a minute or so. Mix with sausage, chopped tomatoes, garlic, salt and pepper. Beat chicken breast until real thin. Cover breast with filling; fold in the sides and roll in flour and egg with bread crumbs. Deep fry for a few minutes to seal, then bake in oven at 300° for 1/2 hour to 45 minutes, depending on oven. Bon appetit!
Grease bottom and sides of a 9-inch pan and line with 2/3 cookie crumbs. Mix cream cheese, sugar and eggs and pour into pan. Cook for 25 minutes at 350°. Cool 20 minutes. Combine sour cream, sugar and vanilla. Pour over cheese cake. Sprinkle remaining cookie crumbs on top. Cook for 5 minutes at 475°.
In heavy saucepan, over low heat, melt desired amount of candy coating, stirring frequently. With fork, dip pretzels, cherries with stems, large fresh strawberries or other fruit into warm candy coating*; let excess coating drip off. Place on aluminum foil or wax paper-lined baking sheet. Chill 30 minutes or until firm. Store covered in refrigerator.
Mix all dry ingredients; add all other ingredients. Grease and flour loaf tin. Pour mixture into loaf tin. Bake at 350° for 1 hour.
Bake cake as directed on box and cool. Punch holes in top of cake (with fork). Pour ice cream toppings over cake. Top with Cool Whip, pecans and Heath bar bits. Refrigerate.
Preheat oven and baking sheet to 400°. Partially bake pie crust for 10 minutes; cool. Reduce oven temperature to 350°. In a large skillet, brown ground beef and onion; drain fat. Stir in taco seasoning mix. In a small mixing bowl, combine refried beans and 1/2 cup taco sauce.
Cream shortening; add sugar and then eggs and extract. Sift dry ingredients and add a little at a time to creamed mixture. Form into long rolls. Place in refrigerator until firm. Slice; press pecan half in middle. Cook at 375° on an ungreased cookie sheet for about 10 minutes.
In a 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides. With slotted spoon, remove pieces to large bowl. In drippings remaining in skillet over medium heat, cook green peppers and onion until tender-crisp, stirring frequently. Return chicken pieces to skillet. Stir in tomato sauce, brown sugar, vinegar and salt. Drain juice from pineapple chunks into skillet; reserve chunks. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until chicken is fork-tender. Stir in pineapple chunks. In cup, stir water and cornstarch until blended. Gradually stir cornstarch mixture into simmering liquid in skillet. Over medium heat, heat to boiling. Boil 1 minute, stirring constantly until mixture is slightly thickened. Makes 5 servings, 500 calories per serving.
Mix potatoes, cream cheese, egg and salt together until creamy. Add onion and pimentos. Put in ungreased casserole dish and bake at 350° for 45 minutes. Double for company. Can be made ahead of time and frozen.
Dissolve Jell-O in 2 cups of hot water and add 4 ice cubes. Chop up vanilla ice cream and fold into Jell-O. Place into mold and place in freezer.
Melt oleo in 9 x 13-inch pan. Cut biscuits into fourths. Sprinkle onion powder, garlic powder and cheese over butter. Roll biscuits in butter. Bake about 9 minutes at 400° or until light brown.
Mix all ingredients. Drop onto ungreased cookie sheet. Bake 15 to 20 minutes at 350°. Sprinkle with powdered sugar.
Grease and flour a Bundt pan. Mix all ingredients well, EXCEPT CHOCOLATE CHIPS AND WALNUTS. Mix for 3 to 4 minutes. Fold in chips and nuts. Bake at 350° for 45 to 50 minutes. Sprinkle with powdered sugar after turning out of pan and a bit cool.
Combine and bake at 375° for 1 1/2 hours. Serves 8.
Make a white sauce with the milk and part of the butter, quite thick. Cream egg yolks with remainder of butter; add mustard mixed with lemon juice. Add egg whites, chopped fine. Mix with white sauce. Cook oysters separately just until the edges curl. Mix all together. Season to taste. Stir a lot, it can stick.
Put 1/2 of the onions in the bottom of a crock-pot. Add the meat and the other ingredients (except barbecue sauce) with the remaining onion on top. Cover and cook overnight or 8 to 12 hours on low. Remove bone, fat and liquid. Add barbecue sauce and mix well. Cook on low for an additional 3 to 5 hours. Serve from crock-pot on large buns.
Mix the first 6 ingredients with a mixer. Layer bottom of a 1 3/4-quart baking dish with half of the bean mixture. Sprinkle half of grated cheeses over beans. Repeat with remaining mixture. Bake at 350° for 20 to 30 minutes. Serve with tortilla chips.
Preheat oven to 300°. Cut up cooked turkey. Chop celery and onions. Mix together the mayonnaise, lemon juice, salt and soup. Add turkey, onions, celery, croutons and almonds; mix well. Top with cheese. Bake for 25 minutes.
Mix buttermilk and dry pudding mix together. Fold in Cool Whip. Fold in drained fruit. Chill 30 minutes before serving. You may substitute any fruit for fruit cocktail, if you prefer. This recipe is sugar-free and fat-free.
Remove rolls from tin pan and cut them in half. Place bottom half of rolls back in pan. Mix together onions, mustard, poppy seed, butter, salt and pepper. Spread this mixture on bottom half of rolls. Now put top half of rolls back on. Cover with foil. Bake 20 to 25 minutes at 350°.
Sift flour, soda and salt together. Combine with oatmeal. Set aside. Cream butter and sugar; add eggs, cherry liquid and vanilla. Beat well. Stir in dry ingredients, cherries and nuts. Shape into small balls. Coat with oats and nuts. Top each with a cherry half. Bake at 350° for 10 to 12 minutes on greased cookie sheet.
Combine all ingredients together in a 1 to 1 1/2-quart casserole. Bake at 350° about 45 minutes.
Combine ingredients in 1-quart casserole. Cover with plastic wrap or lid. Microwave for 5 to 6 minutes on High. Stir. Microwave again for 3 to 4 minutes on High. Let stand 5 minutes before serving.
Heat oven to 350°. Mix crushed pretzels, 1/3 cup sugar and margarine. Press firmly into bottom of 13 x 9-inch pan. Bake 10 minutes; cool. Beat cream cheese, 1/4 cup sugar and milk until smooth. Stir in Cool Whip. Spread over crust. Refrigerate; stir boiling water into gelatin in large bowl 2 minutes or until dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thick. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares.
Cream margarine and sugar. Mix flour, baking powder and 1/2 teaspoon salt together and add alternately with milk to creamed mixture. Add nuts and mix. Pour into 8 x 8 x 2-inch cake pan. Blend cocoa, 1/4 teaspoon salt and brown sugar together and sprinkle over batter. Pour 1 cup boiling water over top of batter. Do not blend. Bake at 375° for 40 minutes. Spoon into serving dishes so sauce is on top.
Combine all ingredients. Mixture will be soft. Shape into walnut size balls. Place in single layer in 9 x 13 x 2-inch baking pan.
Cut cantaloupes into wedges. Cut the peel away from the flesh and cut melons into chunks. Put chunks in blender with orange juice; blend until smooth. Add a jigger of rum if you like.
Drain corn from can. Place bacon in a 1-pint saucepan. Add 1/2 cup of water. Add seasoning salt. Bring to boil for 15 minutes. Turn temperature down to low. Add corn and sugar, stir and mix well. Add margarine, cover and serve promptly from stove. Serves 4 to 6.
Mix jello and boiling water; let cool. Add all other ingredients to jello mixture. Pour in molds or large casserole dish. Refrigerate until jello is set.
Brown hamburger. Add seasoning. Mix according to directions. Add to other ingredients. Top with dressing and refrigerate.
Brown meat until done. Put meat into casserole dish. Add tomato soup, corn and noodles. Grate cheese; add. Mix well. Bake at 350° for 1 hour.
Spray skillet with Pam. Brown seasoned chicken 4 minutes on each side or until cooked. Remove from skillet; set aside. Heat oil and saute onions and peppers until onions are soft. Add tomato sauce, water and other ingredients, except rice and peas. Stir well; simmer, covered, 15 minutes. While this cooks, tear chicken in pieces. Add chicken, rice and peas. Heat until warm through.
In a large bowl, combine sugar and oil and mix well. Add eggs, mix well. In a medium bowl, combine flour, baking soda and salt, mix well. Add flour mixture to mixture in large bowl, mix well. Add remaining ingredients, mix well. Pour into greased and floured 9 x 13 inch baking dish. Bake in a preheated 325 degree oven 45 to 50 minutes. Frost with your favorite frosting.
Spread pineapple in baking dish. Combine other ingredients. Spread over pineapple. Top with crushed Ritz crackers. Drizzle margarine over cracker crumbs. Bake in 350° oven for 25 to 30 minutes.
Preheat oven to 450°. Beat egg and egg yolk. Add milk. Set aside. Sift flour, baking powder, 1/4 cup sugar and salt in large mixing bowl. Add butter bits. Mix this until it resembles coarse meal. Add raisins and pecans; stir until evenly distributed. Form a well in center and then pour in egg mixture. Quickly stir until dry ingredients are moistened. Use fork, don't overstir. Drop by tablespoon onto cookie sheet lightly dusted with flour. Place drops of batter, 1 to 1 1/2-inches apart. Bake 10 minutes. These may be served hot or rewarmed. Suppose to be served with cottage cheese. (I use topping and strawberry jam.)
Mix chuck, egg, soup, monosodium glutamate and bread crumbs. Form into small balls. Saute. You may refrigerate until 30 minutes before serving. In an electric skillet at medium heat, stir barbecue sauce and jelly. Add meatballs and simmer for 30 minutes.
Mix sugar, flour, lemon juice and water. Cook until thick; chill. Bake crust and cool. Mix chilled berries and sauce. Pour into crust and top with whipped cream. Add 1 teaspoon lemon juice to whipped cream.
Mix all ingredients together and pour into greased and floured tube pan. Bake at 350° for 45 minutes.
Place chilled cranberry juice cocktail in a punch bowl. Slowly pour in carbonated beverage. Top with raspberries. Stir gently with an up-and-down motion to mix. Serve over scoops of sherbet. Yields 24 (4-ounce) servings.
Preheat oven to 375°. In medium bowl combine the potatoes, half of the cheese and half of the onions. Mix thoroughly. Spoon into a greased 1 1/2-quart casserole, spreading the mixture across the bottom and up the sides of the pan forming a shell.
Peel and devein shrimp. In large pan over moderate heat, saute shrimp in olive oil. Deglaze pan with white wine. Add garlic and lemon juice. Reduce liquid to half. Add herbs. Add cold butter over low heat to complete sauce. Add salt and pepper to taste. Serve over linguini. Serves 8.
Combine eggs, sugar, flour and margarine in bowl; mix well. Add milk and vanilla; mix well. Stir in coconut. Pour into greased 9-inch pie plate. Bake at 350° for 30 minutes. Pie will make its own crust. Yield: 8 servings.
Oleo should be sliced to soften it. Grease a 9-inch pie pan with oleo and sprinkle with sugar. Combine all ingredients in blender and put on mix for 1 minute. Pour in filling. Bake at 350° for 50 minutes.
Mix soups in baking pan (13 x 9-inches). Use empty soup can to measure 1 can of wine and 1 can of rice. Add to soups. Lay chicken on top. Cover. Bake 1 hour at 350°. Uncover and stir. Bake 1 more hour.
In oblong baking dish, arrange chicken, skin side up. Bake at 400° for 20 minutes. Spoon off fat. Spoon soup mixture over chicken. Reduce heat to 350°. Bake 25 minutes or until chicken is no longer pink. Stir sauce before serving.
Butter 9 x 13 baking dish; arrange bread. Beat eggs, milk, cream, vanilla and cinnamon. Pour over bread. Cover; refrigerate overnight.
Crumble sausage, cook until brown and drain well. Spread bread pieces in buttered dish (break bread in pieces); top with sausage and cheese. Combine eggs, milk and seasonings; beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes or until set.
After you cook the potatoes let them cool. Then add all of the ingredients to the potatoes. Just use 1/2 of the pickle relish. Dice the tomatoes. Put salt and pepper and red pepper to taste.
Mix well the warm water, salt, oil and yeast. Place the flour in a large bowl. Mix water, salt, oil and yeast in the flour. Knead real well for about 10 minutes. Cut in two gobs and let it rise for 2 hours. Grease bottoms of two 9-inch pizza pans with oil. Place dough on pans and flatten down. Put over Mozzarella cheese sauces and spread over 1/2 can of tomato sauce or more if you like. Sprinkle with oregano. Bake for 20 minutes at 375°.
Drain the pork and beans and kidney beans; cook lima beans according to directions. Drain. Mix all ingredients, except bacon. Place in a large baking dish. Cover with bacon and bake at 350° for 45 minutes.
Beat eggs. Mix sugar and flour and add to eggs. Stir in melted butter and jelly. Mix well. Pour into uncooked pie shell. Bake in preheated oven at 350° until set.
Place applies in greased 8-inch square dish. Pour orange juice over top. Blend margarine and sugar well. Add remaining ingredients, and mix until crumbly. Spread evenly over apples. Place in microwave oven and cook 9-11 minutes, giving dish 1/2 turn after 5 minutes. Use additional time if apples aren't fresh. Serve warm or cold, with cream if desired.
Place egg yolks into warm bowl and whisk vigorously until thick. Add teaspoon lemon juice along with teaspoon of mustard. Add 1/2 teaspoon of the oil at a time, whisking constantly. You can whisk in 2 tablespoons of boiling water gradually to make it creamier. Makes 2 cups.
Combine ingredients. Add garlic salt to taste. Serve dip in a hollowed out round rye or pumpernickel bread with chunks of bread for dipping.
Layer fruit in a large, flat Pyrex dish. Combine mayonnaise, sugar, cornstarch and juice from pineapple. Cook over medium heat in a saucepan until mix is smooth and thickened. Pour over fruit and refrigerate overnight. Remove from refrigerator 30 minutes ahead. Bake, uncovered, for 30 minutes at 350°.
Brown meat; drain. Combine all other ingredients in a large pot. Peel onions and put in sauce whole. Cook for 2 to 3 hours.
Pour can of apples into greased pan. Mix Bisquick, egg and sugar until crumbly. Sprinkle this mixture over apples. Pour melted butter over the top of apples. Sprinkle cinnamon on top. Bake at 400° for 45 minutes.
Scald milk. Mix butter in milk. Add lukewarm water and lemon rind and juice to milk mixture. Set aside.
Mix together and cook for at least 5 minutes, longer is better. Spread over scored ham. Return ham to oven for at least 15 minutes. Serve remaining sauce over ham slices.
Mix cream cheese with melted butter and spinach. Top with cracker crumbs. Put in casserole; cover and bake at 350° for 35 minutes.
Mix well. Form into balls (walnut-sized) and press down slightly. Bake on greased cookie sheet at 375° for 15 minutes. Can be frozen and heated before serving.
Wash, dry and chop broccoli. Boil eggs and chop. To this add chopped onion, olives and mayonnaise. Salt and pepper to taste. Chill several hours before serving.
Preheat oven to 350°. Stir all ingredients together. Drop by 1/2 to 1 teaspoon onto ungreased cookie sheet. Press fork into top. Bake until light brown. Cool slightly; remove from cookie sheet.
Cut chicken in pieces suitable for serving. Beat egg and salt together in a large bowl. Add chicken and stir until all parts have been covered with egg mixture. Then roll each separate piece of chicken in bread crumbs. Crushed bran flakes may be substituted for bread crumbs. Place in well-buttered 2-quart casserole. Dot with bits of butter. Cover and bake at 350° for 2 hours.
Bake brownies as directed. Make mousse as directed. When brownies are cool, break into pieces (small). Cut up Skor bars. Layer brownies, mousse, candy, repeat and top with Cool Whip right before serving.
Turn slow cooker to high while preparing rolls. Mix brown sugar and nuts together. Dip each roll in melted butter and then in brown sugar mixture. Place in well greased 2 pound coffee can or vented cake pan for slow cooker. Sprinkle each layer with cinnamon.
Mix ingredients well; form into 2 rolls, 2 inches in diameter. Wrap in waxed paper and chill. Heat oven to 400°. Cut slices 1/8 inches thick. Place a little apart on ungreased baking sheet; bake 8 to 10 minutes until set, but not hard. Makes 6 dozen.
Cream shortening and the vanilla or lemon extract. Gradually add the sugar and cream well. Add the beaten eggs; then add the sifted flour. Roll out thinly on a lightly floured board; sprinkle with granulated sugar. Cut with a cookie cutter and bake in a moderate oven (350°) for 8 to 10 minutes.
Blend broth with soup in 2 quart mixing bowl. Mix in remaining ingredients and mix well. Pour in baking dish and bake at 325° in oven for 40 minutes.
Cut sheet of foil 2 feet long and spread on counter. In a 6-quart Dutch oven, combine sugar, milk and soda. Cook over medium heat. Allow mixture to boil and turn brown. Stir slightly around sides of pan.
Melt cheese. Saute tomatoes and onion. Add chili peppers. Mix all together. Serve warm.
Cook sausage in skillet, breaking up meat with fork until browned. Drain off fat. Cool. Put into large bowl when cooled. Add cheese, biscuit mix and water. Mix with fork until blended. Roll into 1-inch balls and place on cookie sheet 2 inches apart. Bake at 400° for 12 to 15 minutes until puffed and brown. Can be frozen. To reheat, bake at 375° for 10 minutes.
Mix all beans, mustard, sugar and vinegar. Put in casserole dish. Top with bacon and sliced onion rings.
Combine cottage cheese, butter and flour into a smooth dough. Refrigerate 8 hours. Divide dough into 3 to 4 pieces. Roll each piece out to about 1/4-inch thick. Cut into sticks about 1/2-inch wide by 2 1/2-inches long. Put onto ungreased baking sheets. Brush tops with beaten egg. Sprinkle with generous coating of grated Parmesan cheese. Bake at 350° until golden brown, about 20 minutes.
Bring all ingredients to a boil and cook for 1 minute. Remove from heat and stir in chunky peanut butter, vanilla and quick oats. Mix well and drop from teaspoon on wax paper. Let stand until hard.
Make small trays and add to, to keep neat and appetizing. Need 2 quarts dip.
Melt margarine and pour into sugar and crackers. Put in layers in casserole dish. First put layers of potatoes, then crumb mixture, ending with the crumb mixture on top. Cook at 350° for 30 to 40 minutes. Serves 8 people.
Grease baking medium dish with 1/2 stick butter. Slice potatoes into pieces. Chop up onions. Lay on top. Salt and pepper. Cover tightly with aluminum foil. Bake at 350° for about 2 hours or until done.
Brown rice and onion in hot Crisco. Add juice from tomatoes and water to equal 2 cups liquid. Chop tomatoes. Add to rice. Salt and pepper to taste. Bring to a boil. Reduce heat and simmer 15 to 20 minutes.
Use bought chocolate or graham cracker crust. Do not bake. Mix ingredients with mixer. Pour into pie shell and refrigerate overnight.
Quarter and boil potatoes (as many as you need) for approximately 20 minutes. After cooked, put in a bowl. Pour approximately 1/4 to 1/2 bottle Italian dressing (I use Kraft fat-free dressing) over potatoes. Salt and pepper as desired. Serve warm.
Mix all together in glass bowl and bake, covered, at 325° for 1 hour or until macaroni is done.
In large bowl, combine 2 cups flour, yeast and salt. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs. Stir in egg yolks and sour cream; mix well. Gather in ball. On lightly floured surface knead until smooth, 8 to 10 minutes. Divide in thirds.
Drain sauerkraut. Combine with soup mix, eggs and liquids; let stand about 10 minutes. Add beef and mix well. Shape meat mixture into 36 to 42 little balls. Heat oil in large skillet. Add half of the meatballs and brown on all sides. Remove and keep warm. Repeat with other half of meatballs.
Boil chicken; remove skin and bone. Cut chicken up to suit yourself. Combine with other ingredients; put in a baking dish.
Mix all together and bake for 1 hour in 350° oven, uncovered.
Blend sugar, flour, salt, butter or margarine, lemon juice and grated rind. Beat egg yolks and milk together; add to first mixture. Beat egg whites and fold into all. Put into baking dish that can be placed into pan of hot water. Bake 45 minutes at 350°.
Flake crabmeat and toss with mayonnaise and onions. Spoon onto canape bases. Sprinkle generously with cheese. Broil 3 inches from source of heat, 1 to 2 minutes, until cheese is melted and slightly browned. Serve hot.
Brown meats; drain. Add oregano. Melt cheese in microwave or double boiler. Add meat to cheese. Spread meat-cheese mixture on rye bread. Heat in oven at 300° until hot.
In medium bowl, gently combine cabbage, celery, apples and raisins. Add salad dressing and salt; toss lightly. Put in pretty dish.
Mix molasses, sugar and vanilla together. Add shortening and stir. Add soda to warm water and stir in mixture. Add dry ingredients and beat well. Bake at 350 degrees until middle springs back to touch.
Pour boiling water over cereal and cool. Set aside. Add buttermilk to sugar, beat in eggs and oil. Add to cooled cereals. Sift flour, baking soda and salt together and combine mixtures. Bake as many as desired (fill muffin tins 2/3 full). Refrigerate (will keep 4 to 6 weeks). When you use batter that has been refrigerated, do not stir batter, just dip out to fill muffin cups. Bake at 400° for 15 to 20 minutes.
Prepare Dream	Whip according to package directions, using all milk in place of water and milk called for. Gently stir in mashed berries, pineapple, nuts and mayonnaise. Whip cream. Fold into mixture along with food coloring. Put into 9 x 9 x	2-inch pan. Freeze. Top each serving with walnuts. Makes 8 to 10 servings. Can be	used as salad or dessert. Serve slightly thawed.
Bake potatoes at 375°. Take out of oven and cut in halves. Place filling in bowls. Mix in cream cheese, mayonnaise and a dash of Worcestershire sauce and whip with a mixer. Put back into the empty potato shells. Place back in oven and bake until crispy on top. Top with cheese.
Cook bacon until crisp; drain and crumble. Reserve fat. Combine reserved fat from bacon with sugar, salt, celery seed and vinegar until sugar is dissolved. Combine potatoes, bacon, onions and eggs in a large bowl, tossing thoroughly. Pour vinegar-fat mixture over top and toss lightly until potatoes are completely coated.
Peel and slice potatoes into cool water. Place oil into large frying pan. Heat butter. Add potatoes and fry. Add brown sugar. When potatoes are half fried, finish cooking until tender.
Trim bread crusts and discard. Cut bread into 1-inch cubes. Place cubes in a single layer on a baking sheet. Coat the cubes with cooking spray; sprinkle with garlic powder. Toss well. Bake at 350° for 15 minutes or until lightly browned. Set aside. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add the chicken breasts and cook for 6 minutes on each side or until well done. Remove the chicken; cool and slice across the grain into thin slices; set aside. Combine lemon juice and the next 5 ingredients in a blender. Cover and process until smooth. Add 1/2 cup of the lemon juice mixture to the chicken; toss gently to coat.
Arrange the two fillets on a lightly oiled baking pan. Spread the chopped tomatoes evenly over the fillets. Scatter the garlic slices over the tomatoes. Sprinkle on the oregano, basil, parmesan cheese and hot pepper. Dribble on the olive oil and season with salt. Bake in a preheated 350 degree oven for 20 - 30 minutes or until the flesh of the fish flakes easily and the tomato topping is bubbly. Serve hot.
Beat eggs slightly. Beat in remaining ingredients, except nutmeg. Pour in pie shell, sprinkle nutmeg on top. Bake at 400° until knife inserted comes out clean, 25 to 35 minutes.