HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in baking dish. Pour salad dressing over and bake at 400° for 20 minutes. Place rice and vegetables, (onions, if using) around and under chicken. Combine soup mix and Italian seasoning. Pour over the chicken and vegetables. Bake, uncovered, for 25 minutes. Let stand 5 minutes before serving.
Melt margarine and add stuffing. Spread one-half of mixture over bottom of casserole dish. Reserve one-half for the top. Spread chicken over the layer of herb stuffing. Add soups. Fill each can with chicken broth. Mix and spread over chicken. Top with remaining stuffing. Bake at 350° for 45 minutes. Delicious to serve hot.
Mix all ingredients until well blended. Pour into unbaked pie shells. Bake at 350° for 40 to 50 minutes. Cool before serving.
Mix eggs, syrup, salt, vanilla, sugar and butter. Stir in pecans. Pour into unbaked pie shell. Bake 15 minutes at 400°. Turn oven down to 350° and bake 30 to 35 minutes.
Brown meat. Combine meat, green pepper, onion, spices and tomato sauce. Place cooked noodles on bottom of greased 9 x 13-inch pan. Pour sauce over noodles. Sprinkle cheeses evenly on top. Bake at 350° for 35 minutes with foil over top. Cool a little and cut.
Mix ingredients until smooth. Bake for 35 minutes at 350°. Use an 8 x 8-inch baking pan or double recipe for a 9 x 13-inch pan and bake for about	the same amount of time. Toothpick test will be slightly moist.
Boil chicken about 1 hour in water to cover with bouillon, onion, celery and parsley. Remove chicken and drain broth into another pot to remove onion, celery and parsley. Debone and chop up chicken. Add chicken to broth and bring to a boil. Cut tortillas in squares; add to boiling broth and cook for 5 minutes or until done. Add salt and pepper to taste (especially black pepper).
Combine sugar, cornstarch and a pinch of salt in a heavy saucepan. Add milk and cook until simmering. Cook 2 minutes longer, stirring. Stir some mixture into eggs and return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat; add butter and vanilla. Stir 1/2 cup of this mixture into the melted chocolate. Spread over the bottom of the pie shell. Cover and chill remaining filling for 30 minutes.
Mix ingredients together well. Roll in balls and place on a cookie sheet. You may cover cookie sheet with foil and spray with Pam for easy removal. Bake at 350° for 20 minutes.
Sift sugar, salt and flour together in a bowl. Mix water, margarine, shortening and cocoa in a saucepan and bring to a boil. Pour this mixture over the dry mixture in bowl. Mix well. Add eggs, baking soda, buttermilk and vanilla to mixture. Pour batter into greased cookie sheet. Bake at 350° for 20 minutes.
Cook bacon and drain. Saute onion in bacon drippings. Drain corn and add salt and pepper. Stir in sauteed onions and bacon drippings and sour cream. Spoon mixture into 1 1/2-quart casserole. Top with crumbled crisp bacon. Bake at 350° just until mixture heats thoroughly. Yields 6 to 8 servings.
Let cream cheese soften. Pineapple should be well drained. Mix all ingredients* into the cream cheese. Shape into a ball and roll it in chopped nuts. Serve with crackers.
Wash and cut vegetables in desired shapes and sizes. Allow 4 to 8 pieces per person, depending on occasion and type of use (appetizer, salad, relish).
Bring sugar, margarine and syrup to a boil in a 1-quart casserole. Boil 2 minutes on High in microwave oven. Remove from oven; stir in soda and vanilla. Put popped corn in large brown grocery bag. Pour syrup over popped corn. Fold down top of bag and place in microwave. Microwave for a total of 4 1/2 minutes on High. Remove bag from oven every 45 to 60 seconds. Shake well and turn bag over. Spread caramel corn on waxed paper to cool. Store in sealed Tupperware container.
Put cupcake liners in cupcake pans (18). Put 1 vanilla wafer in each liner. Cream together the cream cheese, sugar, eggs, vanilla and lemon juice. Fill liners 3/4 full. Bake for 15 minutes at 375°. Remove from oven and put 1 tablespoon cherry filling on top when cool. Refrigerate.
In 2-quart casserole, mix soup, water, soy sauce, green onions, vegetables, turkey and rice. Bake at 350° for 25 minutes or until hot. Stir. Sprinkle French fried onions over turkey mixture. Bake 5 minutes or until onions are golden. Serves 4.
Cut bacon into small pieces; fry until crisp and drain. Add onion and ground beef; cook until beef is brown. Add the soup and kidney beans and simmer about 1/2 hour.
Mix together the flour, sugar, baking powder and 1 stick margarine. Save out 3/4 cup of the crumb mixture. Add 2 tablespoons margarine. Add to the rest of the mixture the eggs and milk. You can add sour cream, applesauce or blueberries, if desired. Pour batter into 2 greased and floured 8-inch cake pans; sprinkle crumb mixture on top. Bake at 350° for 30 minutes, or until springs back.
Partially bake pie crust for 10 minutes. Cool and reduce oven to 350°.
Make dough for biscuits. Roll it out about 1/2-inch thick. Spread butter all over top of dough. Sprinkle cinnamon over butter. Sprinkle sugar over cinnamon.
Preheat oven to 350°. Sift dry ingredients. Cream butter. Beat in sugar gradually. Beat in eggs, one at a time. Stir in banana. Blend in flour mixture. Fold in nuts. Spoon into greased and floured loaf pan. Bake at 350° for 1 hour to 1 hour and 10 minutes.
About 3 hours before serving, melt butter in scalded milk; in large bowl, let milk cool to lukewarm. Sift together 5 cups flour, salt and sugar. Sprinkle or crumble yeast onto warm water; stir until dissolved. With electric mixer at medium speed, mix unbeaten egg and dissolved yeast with lukewarm milk. Next, mix in flour mixture, a little at a time, then beat until well blended. Sprinkle about 1 tablespoon flour over dough, then cover with clean towel and let rise in warm place (80° to 85°) until doubled. Meanwhile, grease 2 large cookie sheets.
Mix all ingredients. Bake at 350° for 45 minutes. Serves 6 to 8.
Peel and cut potatoes into 1/2-inch cubes. Place in covered microwavable bowl. Cook on High in microwave until tender, not mushy, stirring after 4 minutes.
Slice bagels in small rounds. Spread each little slice with cream cheese, and top each with 1/4 maraschino cherry. Serve on plate surrounded by parsley.
Place chicken in a 9 x 15-inch baking dish. Spread onion over it and sprinkle grated cheese on it. Mix the sherry wine, cream of celery and chicken soups together and pour over all. Bake 2 hours in a 325° oven.
Soften cream cheese with milk; mix well. Add with beef, green pepper, onion, seasonings and sour cream. Spoon into 8-inch pie plate. Heat and crisp pecans in butter. Spoon over cream cheese mixture. Bake for 20 minutes at 350°. Serve hot with crackers.
Mix in order given: milk, sugar, flour, baking powder, egg and nutmeats. Bake in a 350° oven for 1 hour. Test with toothpick for doneness.
Season alligator chops with Season-All or lemon pepper. Place in a 1 1/2-quart dish and microwave on High for 5 minutes, uncovered.
Melt sugar, brown sugar, milk and butter; boil 15 minutes. Just before 15 minutes are up, turn heat to warm. Remove from heat; add marshmallow cream, chocolate bits, butterscotch bits, nuts and vanilla. Mix well. When all melted, pour into 13 x 9-inch buttered pan. Cool. Cut in squares. Store in covered container at room temperature.
Mix the garlic salt and cornstarch, then dip chicken in egg and roll in mixture. Brown in hot oil. Bring remaining ingredients to a boil while chicken browns. Place chicken in baking dish, pour sauce over chicken and bake for 40 minutes at 350°.
Cook beef sausage in skillet until brown. Cut up onions and put them in skillet. Cook until tender. Pour tomatoes into sausage-onion mixture. Cook rice while other is cooking. Takes about 15 minutes. Serve sausage-onion-tomato mixture over rice.
Birthday cakes may be great at the party, but tend to lose their freshness the day after. Freeze what's left and use it to make a completely different cake!
Combine ingredients in a bowl. Mix thoroughly. Add 1 or 2 tablespoons of water if mixture seems dry. Make patties.
Cream Crisco and butter until glossy. Add sugar. Cream until fluffy; add eggs and cream until light and fluffy. Sift flour before measuring then add all dry ingredients and sift together. Add flour to creamed mixture, about 1/3 at a time alternating with milk. Add vanilla. Beat mixture 2 or 3 minutes. Pour into a large 10 inch tube pan (greased and floured). Bake at 325° for 1 1/2 hours. Cake is delicious without frosting.
Wash and chop greens. Heat salad dressing and toss in greens. Toss until well coated. Makes 6 servings.
Blend together and heat just until boiling (don't boil). Pour over bag of oyster crackers. Mix well.
Press graham cracker crumbs in bottom of 7 x 11-inch glass baking dish. Pour Eagle Brand milk and lemon juice in pan. Add sour cream and 1 can apple slices over crumbs. Bake for 30 minutes in a 350° oven. Add cinnamon and nuts. Serve warm with ice cream or whipped cream.
Blend and sift together the dry ingredients. Mix eggs, water and lemon juice on low mixer speed. Blend in the dry ingredients and cook over medium heat until mixture thickens and begins to bubble; cook one minute longer. Stir in butter and lemon rind. Set aside until meringue is prepared.
Cream margarine, cream cheese and sugar until light and fluffy. Sift flour and baking powder together and put aside. Add eggs, one at a time, beating well after each addition. Stir in flour. Spoon mixture in 10-inch tube pan, greased and floured. Bake at 325° for 1 1/2 hours (ovens are different).
Bring broccoli to rolling boil. Drain. Stew chicken and debone when tender. Arrange broccoli and chicken in baking dish. Mix all other ingredients together. Pour over broccoli and chicken. Top with butter and bread crumbs. Bake for 30 minutes in 350 degree oven.
Add coffee and salt to egg whites and beat until stiff but not dry. Gradually beat in 4 tablespoons sugar, continuing to beat until stiff and satiny. Whip cream; add 1/2 cup sugar, vanilla and almond extract continuing to whip until stiff. Fold cream and 1/2 cup almonds into egg mixture. Spoon into 12 paper cups inserted into muffin tin. Sprinkle remaining almonds over the top. Freeze quickly. When completely frozen, remove from tins and wrap individually in Saran Wrap. May be kept in freezer indefinitely.
Preheat oven to 350°. Cook ground beef and onion together until done. Set aside. Mix sauce, soups and Milnot until smooth. In 9 x 13-inch pan layer Doritos (broken in half), meat, soup mixture and cheese. Layer again. Bake for 30 minutes or until bubbly.
In skillet, combine chicken and picante; mix well. Simmer, uncovered, 10 minutes. Heat taco shells on baking sheet in preheated 375° oven for 5 to 7 minutes. Fill each shell with 1/4 cup chicken mixture. Top with lettuce, tomatoes, cheese, black olives, taco sauce and sour cream.
Beat eggs, sugar, butter and syrup together with rotary beater. Mix in the nuts and raisins by hand. Pour into a 9-inch pastry-lined pie pan. Bake 40 to 50 minutes or until set and pastry is nicely browned. Cool.
Remove tips from wings. Cut wings apart at joint to make 2 pieces. Mix remaining ingredients, except sesame seed, in a large bowl. Add wings. Refrigerate, covered, turning occasionally, for 8 hours or overnight.
Cook sausage; drain and set aside. Spread each slice of bread with butter. Cut into cubes. Grease 13 x 9 x 2-inch pan. Put bread cubes in bottom. Put sausage on bread. Top with cheese. Combine remaining ingredients. Beat well and pour on top. Chill at least 8 hours. Bake at 350° for 40 to 50 minutes.
Brown hamburger meat and onions and drain excess fat. Combine remaining ingredients in large pot and turn on medium heat. Add chili powder to taste. Mix in hamburger meat mixture and heat until warm.
Combine ingredients in saucepan over low heat until well blended. Divide into 4 and spoon each portion between 2 crescent rolls shaped into rectangles and pinch sides tight. Bake according to crescent roll directions.
Mix Cool Whip and yogurt and pour in pie shell. Top with favorite fruit, if desired.
Mix flour and salt. Blend oil in thoroughly with a fork. Sprinkle water over mixture; mix well. Press dough firmly into a ball with hands. If too dry, mix in 1 or 2 tablespoons more oil.
Remove tortillas from refrigerator; set aside. In a large, non-stick skillet, place chopped chicken, taco seasoning mix and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in salsa and black olives. Heat tortillas according to package directions. Keep covered until used. Divide and spoon warmed refried beans into tortilla shell. Top with chicken mixture, cheese, lettuce and tomato. Roll up and serve.
Three hours before serving time, rinse meat well to remove salt brine. Place in a large stew pot. Cover with water. Bring to a boil. Cover and let simmer.
Prepare your favorite sauce or use 2 jars ready made sauce. In Dutch oven, prepare ziti macaroni as directed; drain and set aside. In same pan, over medium-high heat, cook ground beef until well browned, about 10 minutes, stirring occasionally.
Dissolve Jell-O in water. Add cream cheese and beat with mixer until smooth. Cool but don't let it set up. In a separate bowl, whip heavy cream until fluffy. Add Jell-O and whip to keep foamy. Place in a 5 x 8-inch dish and refrigerate. Cut into squares to serve or place in dessert dishes. (Recipe can be made with a small box of regular Jell-O.)
Brown meat in skillet, leaving in large chunks. Add onion, cook until tender. Add water, soup, corn, salt and chili powder. Bring to a boil. Stir in rice, tomatoes, and green pepper. Cover. Simmer 5 minutes. Fluff with fork.
Add shortening and water; stir over high heat until boiling rapidly. Add flour all at once. Stir briskly. Remove from heat and break eggs one at a time. Should be smooth and glossy. Bake at 425° for 20 minutes. Reduce to 350° for 20 minutes. Slit and place into oven (turned off) for 5 to 10 minutes.
Melt chocolate and butter together over very low heat. Beat sugar and eggs together until well mixed. Add buttermilk and blend well.
Cream the first 3 ingredients together and press evenly in a 9-inch square pan (ungreased). Bake 20 minutes at 350°. Beat remaining ingredients until light and fluffy (about 3 minutes). Pour over hot crust and bake about 25 minutes longer (until no imprint remains when touched lightly in center). Cool and cut into 2-inch squares. Makes 16.
Spray pan with Pam and put cooked noodles on bottom. Warm juice from pork and sprinkle over noodles. Add remaining ingredients except cheese and bread crumbs. Sprinkle generously with shredded cheese. Sprinkle bread crumbs over cheese. Bake at 350° for 1/2 to 3/4 hour, until good and hot.
Combine flour, pepper and salt. Set aside 2 tablespoons flour mix. Coat venison with flour mix; brown in hot oil. Add bouillon; simmer for 1 hour. Add diced carrots and onions. Simmer for 45 minutes. Mix the sour cream, paprika and flour; add to pan. Heat for 15 minutes. Serve over noodles.
Preheat oven to 400°. Combine dry ingredients. Mix egg whites, milk, oil and honey together. Pour into dry ingredients and mix well. Fill lightly greased muffin tins 2/3 full. Bake for 20 to 30 minutes.
Lemon smoothy - lemon non-fat yogurt. Any flavor non-fat low-sugar yogurt.
Cut chicken in serving size pieces. Brown chicken in a little olive oil. Add Dijon mustard and a little lemon juice to chicken and simmer for about 3 to 5 minutes.
Blend cocoa and Crisco. Add the egg and sugar. Add rest of the dry ingredients alternately with the milk and vanilla. Drop by teaspoon on ungreased pan and bake at 400° for 10 minutes. When cool, put two together with Fluffy Frosting.
Combine all ingredients except cornflakes; chill. Shape into 1-inch balls and roll in cornflakes. Place on greased cookie sheet and bake at 350° for 25 to 30 minutes. Serve while hot. Yields 8 dozen.
Dice onion into small pieces. Completely tear apart ground beef. In a 3-quart saucepan, stir all the ingredients together, except corn. Cover with water and cook on moderate to high heat until ground beef and onion are done. At this point, add the corn and continue to cook until the corn is heated, but do not overcook. Serve open-face style on 1 or 2 slices of French bread. Add catsup to open faced sandwich, if desired. Served with chilled mixed sweet pickles. Feeds 4 hungry fellows.
Mix all ingredients together. Store in a tightly sealed jar. Use in place of store bought seasoned salt in all your favorite recipes.
Mix all together. Bake in 9 x 13-inch greased pan in moderate oven at 350° for 1/2 hour, or until done to touch.
Make marinade for chicken or flank steak. Add boneless, skinless chicken breast. Marinate 4 hours to overnight in the refrigerator. Remove chicken breast. Roll with bacon and secure with round toothpicks that have been soaked in water.
Melt butter in heavy saucepan. Add mushrooms and cook 5 minutes. Arrange mushrooms in the bottom of a 4-quart casserole. Add shrimp.
Melt chocolate chips and butter in top half of double boiler. Cool slightly. Add marshmallows and nuts. Form into logs. Roll in wax paper. Chill and cut into pieces.
Cook the cornstarch and water until thick. Add jello and stir until dissolved. When cool, pour over pie shell filled with peaches. Chill in refrigerator. Cover with Cool Whip and serve.
Melt oleo in oblong cake pan. Put in nuts and salt. Stir every 10 to 12 minutes during baking at 300°. Test for desired amount of salt. Drain well on paper towels. Bake at 300° for 40 to 42 minutes.
Combine last five ingredients and pour over bread. Cover pan, place in refrigerator overnight. Bake 30 - 40 minutes in 350° preheated oven.
Combine cinnamon, 1/2 cup sugar and 1/2 cup nuts and set aside. Cream butter, sugar and eggs. Add in sour cream and vanilla. Mix in flour, baking powder and baking soda. Put half of batter in greased 10-inch tube pan. Sprinkle with half of nut mixture. Pour remaining batter over nut mixture and sprinkle remaining nut mixture on top. Bake at 350° for 40 to 50 minutes.
Mix and refrigerate for 1 hour. Serve. Great for sandwiches or chips or crackers.
Grease and flour loaf pans. Bake 1 hour at 350°. Add maraschino cherries, if desired.
Mix half of oil with other ingredients. Pour remaining oil in skillet. Pour cornbread mixture into hot skillet. Bake at 375° until brown.
Boil chicken until meat falls off the bone. Then boil the egg noodles in the chicken broth. Saute the green pepper and onion pieces in butter. Melt the cheese and Ro-Tel tomatoes, then combine all ingredients in a large casserole dish. Bake in a preheated oven at 350° for 20 minutes.
Cook vegetables as directed on package. Drain and set aside. Heat oil in skillet over medium heat. Add beef, onion and garlic. Stir-fry for 2 to 3 minutes or until beef is no longer pink.
Place veggies and marinade in a large pan. Bring to a boil. Stir and reduce heat. Cover and cook only 5 minutes; cool. Refrigerate 24 hours.
Arrange peaches in 8 x 8 x 2-inch square dish. Mix remaining ingredients until crumbly. Sprinkle over peaches. Microwave uncovered on High for 6 minutes. Rotate 1/2 turn. Microwave until peaches are tender, 4 to 6 minutes longer.
Mix oleo and sugar; add beaten eggs and mix well. Add other ingredients. Pour into unbaked pie shell. Bake at 350° for about 40 minutes or until light brown.
Beat eggs. Add sugar and butter. Beat lightly. Add syrup, vanilla and salt. Place pecans in uncooked crust. Add filling. Bake in oven at 350 degrees from 40 to 45 minutes.
Bake crescent	rolls as package directs, but roll flat on cookie sheet. Cream together cream cheese, sour cream and dressing. Spread on crescent rolls. Top with	vegetables (chopped) and cut in squares.
Cook Creamettes according to general package directions. Drain; do not chill. While still hot, drizzle with oil and vinegar. Add onion, seasonings and cheese. Toss well. Gently mix in remaining ingredients. Chill thoroughly. Serve on salad greens (lettuce).
Melt shortening and add brown sugar. Allow to cool slightly. Beat in eggs, one at a time. Mix flour, salt and baking powder together. Add flour mixture slowly to creamed mixture, mixing well after each addition. Stir in chocolate chips. Add nuts, if desired. Bake in greased baking sheet, 11 3/4 x 11 3/4-inch, for 30 to 35 minutes in a 350° oven.
Preheat oven to 350°. Mash bananas and measure 1 cup of pulp. Add remaining ingredients, except nuts. Beat for 1 minute. Add the nuts and mix well. Pour in a well-greased loaf pan and bake for 1 hour.
Grease a 2 foot long piece of aluminum foil with butter. Place pecan halves in single layer. Boil sugar, water and butter until light golden brown. Quickly pour over pecan halves and sprinkle crumbled chocolate on top. Spread with spatula. Chop remaining pecan halves and sprinkle on top. Cool in refrigerator. Break into small pieces.
Rub garlic over roast. Put bacon on roast. Mix flour, cumin and pepper in large roasting bag. Add roast and vegetables along with water. Cut holes in bag (1/2-inch slits in top). Place in shallow roasting pan. Bake at 350° for 25 or 30 minutes per pound.
In 2-quart saucepan in hot margarine, cook onion until tender. Stir in milk and pepper until smooth. Add macaroni and cheese and chicken (save 1/4 cup cheese). Pour in 1 1/2-quart casserole pan and bake. Melt remaining cheese on top.
Wash pears; leave stem ends on. Scrape blossom ends. Boil pears in just enough water to cover for 10 minutes. Drain and prick skins with fork.
Saute chopped onion in hot oil in skillet, do not brown. Break up can of corned beef, add to onions, heat through. Add tomatoes and simmer 10 to 15 minutes. Add creamed corn and cook additional 10 minutes. Season with salt and pepper and hot sauce, if desired. Serve over mashed potatoes or toast. Serves 4.
Dissolve yeast in the 1/2 c. warm water. Cream shortening and sugar add beaten egg, 2 c. warm water, salt and yeast mixture to the creamed shortening and sugar follow with the flour and mix well. Put in large greased bowl. Mixture should be more than double in bulk. Cover tight and keep refrigerator. When ready to use, remove only that which is needed and knead on floured surface for several minutes. Roll into walnut sized rolls for they will triple in size. Set an inch apart on greased pan; let rise for 3 hours. Bake 400° for 12-15 minutes. Yields 3 1/2 to 4 dozen medium size. Recipe may be halved.
Heat oil in a 2-quart pot and saute onions and pepper about 5 minutes until soft. Add cayenne and cook 1 minute longer. Stir in flour and when smooth, add milk and peanut butter. Continue to cook over moderate heat, stirring all the while until the soup is smooth, hot and thickened. This will take 5 to 10 minutes. Slowly stir in tomato pulp and tomato juice until warmed through. Makes 1 quart. Serves 4.
Combine blueberries, sugar, flour, salt and lemon juice. Fill 8-inch pastry lined pie pan. Dot with butter and adjust top crust. Bake at 400° for 40 to 50 minutes.
Dissolve Jell-O in boiling water. Add raspberries and applesauce to Jell-O mixture. Pour into mold or into a 9 x 13-inch pan. Make the day before so it is set.
Cook broccoli according to directions. Blend soup and flour; add sour cream, carrots, onion, salt and pepper. Stir in broccoli. Put in 2-quart casserole dish after sprinkling the stuffing mix-oleo combination on bottom and sides of dish. Bake at 350° for 30 to 35 minutes.
Cut filet crosswise in 1/2-inch slices. Cut each slice into 1/2-inch cubes. Place meat and butter in a 2-quart ovenware casserole. Cook in microwave 9 to 10 minutes, stirring 3 times. Remove meat from dish. Add mushrooms, onions and garlic. Cook in microwave 6 to 10 minutes, stirring twice. Drain juice off vegetables and add consomme until you have 1 1/3 cups liquid. Return liquid to dish with vegetables. Stir in flour, salt, pepper, catsup and Kitchen Bouquet. Cook 3 to 6 minutes. Add wine, dill and meat. Cook 3 to 4 minutes. Stir in sour cream. Cook 30 seconds.