HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Wash and trim fat from chicken breasts. Melt butter or margarine. Pour bread crumbs into bowl. Dip chicken into margarine and then coat with crumbs. Place coated breasts into foil lined pan. Bake for 40 minutes; broil for 5 minutes.
Fry the bacon and onion together. Some of the grease may be drained, if you prefer. Dilute both cans of potato soup with 1/2 cup of water and 1/2 cup milk. Add the bacon and onion; stir and then add milk and cheese. Stir until the cheese is melted.
Drain pineapple well; save juice. Add sugar, egg yolks and flour to pineapple juice and cook until it spins a thread. Add pineapple to juice mixture; cool completely. Spread on layers and stack. Cover with Seven-Minute Frosting.
Boil potatoes; drain. Mash with milk and seasonings. Fry onion in oil until soft. Add beef, carrot, celery and stock. Cook 45 minutes. Transfer to ovenproof dish. Cover with mashed potatoes. Top with sharp Cheddar cheese. Cook at 350° for 30 minutes.
Saute onion and green pepper in butter. Add remaining ingredients. Simmer covered 15 minutes. Put in serving dish; sprinkle with bacon bits. Makes 4 servings.
Melt butter in pan. Stir in cake mix and 1 egg. Mix with mixer cream cheese, powdered sugar and 2 eggs and pour over cake mix mixture. Bake 35 to 40 minutes at 350°.
Mix oil, salt, sugar, milk and flour together with an electric mixer. Press into pie plate. Bake at 400° for 15 minutes. Remove from oven; cool. Mix sugar, water, cornstarch and dried jello in a saucepan. Bring to a boil. Cool. Stir in 6 sliced peaches. Pour into pie shell. Cool completely. Serve with whipped cream. Can be made with strawberry jello and fresh strawberries.
Preheat oven to 400°. Grease a 9x13 baking dish. Combine hot cooked spaghetti with butter, stir until butter melts and coats spaghetti. Add 1/2 c. Parmesan cheese, stir to coat. Arrange spaghetti in an even layer in baking dish. Spread cottage cheese over spaghetti. Sprinkle with 1/4 c. Parmesan cheese. Brown ground beef and drain; add pasta sauce and heat until bubbly. Spoon over cheeses. Top with Mozzarella cheese and remaining Parmesan cheese. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes more or until cheese is lightly browned. Let stand 10 minutes before serving. Serves six.
Mix all together. Pour into a 10 x 15-inch cookie sheet lined with waxed paper; sprinkle chopped nuts on top (optional). Bake for 15 minutes at 375°. Turn onto towel sprinkled with powdered sugar; peel paper off. Roll and leave until cool.
Combine flour, sugar and baking powder. Cut in oleo then add yolks, vanilla and sour cream. Mix in orange juice and rind. It will be a very soft dough. Spoon out 1/3 of dough on a well floured board. Pat dough down 1/2 inch thick. Cut out circles 2 inches in diameter. Put on cookie sheet. Beat egg whites with fork and brush the top of cookie. Sprinkle with sugar. Bake 350° for 8 mins. Soft and puffy.
Mix all ingredients except butter and cornflakes. Put in greased baking dish. Sprinkle cornflakes on top. Dot with butter. Sprinkle almonds on top. Bake at 350° for 45 minutes.
Crumble angel food cake in a 9 x 13-inch pan. Make lemon pudding as directed on box and pour over cake. Add a layer of coconut. Add a layer of Cool Whip. Add a layer of coconut. Refrigerate for several hours, until set.
Tear 6 of the tortillas and spread on the bottom of a greased 9 x 13-inch casserole.
Combine all ingredients, then form meat balls. Put meat balls in 9 x 12 x 2 inch baking pan or any pan close to that size. A deep iron skillet works good. Pour one family size can of tomato sauce over meat balls. Add salt and pepper to taste. Bake in oven at 350° for 45 minutes uncovered.
Scrub potatoes and cook until done. Peel off jackets. Dice potatoes, celery, onion and eggs. Put in bowl and set aside. In separate bowl, mix the following ingredients: eggs, cider vinegar, sugar, water, dry mustard and salt.
Have margarine at room temperature. Mix sugar and margarine; add eggs one at a time. Add whipping cream (not whipped) alternately with flour. Add lemon flavoring. Bake 1 hour at 325°.
Melt together over low heat the butter and peanut butter. Remove from heat and add sugar gradually. Roll into 1-inch balls. Place on waxed paper and set in fridge for 1 hour. Melt chocolate in double boiler and dip peanut butter balls into chocolate, partially exposing peanut butter to resemble the look of a buckeye. Set back on waxed paper and put in freezer to harden. Once hardened place in containers and refreeze until needed.
Mix ingredients. Spread mustard on top of loaf. Bake for 2 hours.
Cream shortening. Gradually add sugar and cream. Add eggs and beat well. Add sweet potatoes and mix well. Sift together all dry ingredients. Add to cream mixture alternately with milk. Add nuts and mix well. Bake in 9 x 9 x 2-inch pan. Can be served plain or with a cream cheese icing.
Let cream cheese get soft and cream together with the taco mix. Spread shredded lettuce on a plate. Top with salsa, cream cheese mix. Add chopped tomatoes to this and top the whole thing off with Cheddar cheese. Serve with favorite chip. Double recipe for a crowd.
Wal-Mart has the Unibase most of the time (ask in the Pharmacy). Watch the glycerin. If it has "synthetic" under the name, don't buy it. It doesn't work as well.
Beat in large mixing bowl on low speed 30 seconds, scraping bowl constantly. Beat on high 3 minutes, scraping bowl occasionally. Pour into greased and floured 9 x 9-inch pan. Bake 35 to 40 minutes at 350°.
Combine butter, sugar, oatmeal and coconut. Spread on cookie sheet and brown lightly in moderate oven. Watch carefully and stir occasionally as it will burn easily. Place a jar of caramel sauce in pan of hot water to soften. When mixture is cool enough to handle, spread 3/4 of it over a 13 x 9-inch pan. Sprinkle nuts over mixture and drizzle caramel sauce over nuts. Have ice cream soft enough to spread out in your dish.
Cook spaghetti in chicken broth with peppers and onion until spaghetti is done. Drain excess liquid. Add soup, cheese, chopped eggs and chicken. Put ingredients in 2 1/2-quart casserole dish; bake at 350° for 30 minutes.
Heat in pan until melted the margarine and shortening. Add 1 cup water. Cool. Dissolve the yeast in 1/2 cup lukewarm water. Mix eggs, 1 cup cold water and sugar. Combine all ingredients in bowl. Stir in sifted flour, cover and place in refrigerator. About 3 hours before you need them, take amount needed out. Roll into balls and put into greased pans. Let rise 3 hours. Bake 7 to 12 minutes at 450°. Makes 4 dozen.
Place ingredients in pie plate and stir to make a ball. Now use the bowl of a large spoon or the palm of your hand to shape your pie crust. Makes 1 large pie crust.
Cook macaroni. Mix all the other ingredients together; cook until it becomes a creamed mixture, then pour over cooked macaroni. Take bread, cut up into pieces, and put into melted butter, then pour over macaroni. Bake at 350° for 1 hour. Makes 4 to 6 servings.
Beat egg whites until stiff; gradually add brown sugar and salt. Fold in pecans. Drop by teaspoonful on lightly greased cookie sheet. Bake at 200° until light brown.
Mix first 3 ingredients and pat in a greased 9 x 13-inch pan. Mix vanilla, cream cheese and sugar. Spread over first layer. Bake at 350° for 30 minutes.
Heat oven to 400°. Mix shortening, eggs and sugar. Add flour. Blend all dry ingredients; stir in. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon; place 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes. These cookies puff at first, then flatten.
Thaw potatoes for 30 minutes. Put stick of oleo in a 9 x 13-inch pan and melt. Mix soup, sour cream, milk and onion. Put half of potatoes in pan and pour half of soup mixture over top. Then add half of cheese; repeat layers. Top with 2 tablespoons butter. Bake at 350° for 1 hour.
Mix in ungreased pan, first 5 ingredients. Make 3 wells in blended dry ingredients. In each one, add vanilla, vinegar and cooking oil separately. Cover with water and mix well with fork. Scrape sides and bake. Bake at 350° for 25 minutes.
In a saucepan, bring 2 1/2 cups water to a boil; add a tablespoon oil and 2 tablespoon butter or margarine and rice. Stir for 1 minute; cover pan tightly, reduce to a simmer. Cook 20 to 25 minutes or until rice is tender.
Shuck and silk corn. In a large bowl, cut corn off the cob, slicing off the top of the kernels. Scrape the cob to the milky juice. Melt some butter in a nonstick skillet; pour in corn. Add enough milk or water to make it soupy. Add butter and salt. Cook on medium heat, stirring often. Cook about 15 to 20 minutes.
Brown meat, seasoning and chopped onion. Spray casserole with Pam. Spread meat in bottom of casserole. Spread beans on top. Spread tomato soup over that. Sprinkle with brown sugar. Bake at 350° for 40 minutes.
In a Dutch oven, put a layer of tortillas on the bottom (don't skimp on the tortilla layers; each layer needs to cover the whole surface). Sprinkle with hamburger and cheese. Spoon over some sauce. Repeat process, but leave room at the top of the Dutch oven. Bake at 325° or until you can't stand it anymore.
Combine all ingredients, except noodles. Refrigerate until serving time. Stir in dressing; add the noodles. Toss and serve immediately.
In 13 x 9-inch baking dish, layer rice and chicken. Then top with soups. Bake at 350° for one hour.
Cook chicken in butter and add next 3 ingredients. Cook until tender. Add broth, tomatoes, corn, picante sauce and cumin. Bring to boil. Reduce heat and cook for 20-30 minutes, covered.
Slice potato thin. Slice onion. In bottom of microwave dish, put butter or margarine. Place potato and onion on top of butter. Microwave on High for 3 to 5 minutes. Stir. Continue microwaving until done.
Cream butter and sugar. Add dry ingredients to flour and sift. Alternate adding eggs and flour mixture to butter mixture. Add sour cream and 1 teaspoon vanilla. Bake 1 1/2 hours at 325° in greased and floured Bundt pan.
Bake German chocolate cake mix as directed. Poke holes in hot cake. Spread Eagle Brand milk over cake. Add caramel topping. Cool cake. Add Heath bars (5 only). Top with Cool Whip. Sprinkle 1 crushed Heath bar on top. Serve cold.
Dissolve Jell-O in hot water. Add whole cranberry sauce and stir until blended. Chill until partially thickened. Add pecans and drained crushed pineapple. For a richer red color, add a drop or two of red food coloring. Pour into a lightly greased square pan or dish. Chill until firm. Blend mayonnaise with cream cheese and serve with salad.
Cream shortening at medium speed of an electric mixer; gradually add the sugar, beating well. Add the eggs, zucchini and water; mix thoroughly. Combine flour, soda, baking powder, salt and spices; add to creamed mixture, stirring well. Stir in pecans. Spoon batter into an 8 x 4 x 3-inch loaf pan, greased only on bottom.
In a frying pan, combine first three ingredients and cook for 10 minutes. In a large bowl, mix eggs, salt, pepper and 1/4 teaspoon of basil, oregano and garlic powder. Add shredded Mozzarella cheese to egg mixture, then add zucchini mixture.
Marinate chicken over night or for two hours before cooking. Perfect for grilling of in the oven.
Dissolve yeast in warm water in large bowl. Add sugar, salt, oil, eggs and approximately 6 cups flour. Beat thoroughly. Add more flour. Turn onto floured surface and knead adding more flour as needed. Place in greased covered bowl until tripled or 1 1/2 hours. Divide into thirds. Divide each third again into thirds and shape into 3 ropes. Braid ropes together. Let rise on cookie sheets until triple. Brush with egg wash and sprinkle with poppy seed. Bake at 375° for 25 to 30 minutes or golden brown.
Brown meat and spices in large pot. Drain. Add all other ingredients, except beans, and cook 1 hour. Add beans and heat through. Serve with shredded Longhorn cheese and crushed corn chips.
In a pan, put potatoes, onion, carrot and celery. Cover with enough water to cook until potatoes are soft, then add 3 cups of milk and margarine, salt and pepper to taste. Let cook about 5 minutes longer.
Preheat oven to 250. Melt margarine in a large roasting style pan. Stir in all of the worcestershire sauce and salts. Add ingredients exactly in this order to make certain everything gets coated without getting moist. Add peanuts, stir thoroughly to coat. Add pretzels, stir to coat. Add Corn Chex, stir. Add Rice Chex. Stir altogether. Add Cheerios and stir. Bake for an hour, stirring every 15 minutes. Lay flat on towels over newspaper to dry.
Combine soups, broth and green chilies. Dip shells in mixture and set aside. Put chicken and cheeses in center of tortillas and roll up. Place in baking dish. Pour remaining soup over enchiladas and top with remaining cheese.
Butter cake pan and pour in mixture; spoon pie filling 16 spots, spacing 4 spoonfuls evenly over each direction. Bake at 350° for 45 to 50 minutes in 13 x 9-inch pan. Remove from pan and sprinkle with powdered sugar.
Mix well. Put in greased bread pan. Bake at 350° for 45 to 60 minutes.
Cream the sugars and shortening (about 2 minutes). Add eggs. Dissolve soda in 1/3 cup of hot water. Add to mixture and beat. Sift flour, baking powder and salt and add. Add nut meats. Divide into 4 or 5 rolls. Wrap in wax paper and either chill overnight or freeze (keeps well in freezer). Slice and bake at 350°. Coconut or chocolate chips may be added.
Mix sugar, eggs, oil, milk and vanilla. Sift together the flour, cocoa, baking powder and baking soda; add to first mixture. Mix by hand only! No mixer! Add hot water and blend. Bake at 350° for approximately 30 minutes. Frost when cooled.
Mix sugar, salad oil, vinegar and cold water in saucepan. Cook until boiling and sugar dissolves. Pour over cabbage and green pepper. Chill several hours, stirring occasionally.
Peel and thinly slice potatoes. Rinse and pat dry. Chop onions in small pieces.
Slice potatoes, placing in a greased casserole dish. Sprinkle with salt, thyme leaves and garlic. Bake at 400° for 25 to 30 minutes.
Mix cake by directions on box, pour 1/2 batter into a greased and floured cake pan. Bake at 350° for 15 minutes. Melt caramels with butter and milk, pour over baked cake. Sprinkle chocolate chips and pecans. Pour rest of cake batter on top of this. Bake at 350° for 20 minutes.
Sift first five ingredients together into a 9 x 13-inch pan and make 3 holes. In the first hole, put oil, in the second hole the vinegar and in the third hole the vanilla. Pour 2 cups cold water over the whole cake and mix with a fork until well mixed. Bake at 350° for 30 minutes.
Cook first 3 ingredients until spins thread or forms hard ball in cold water. Add peanuts and salt. Stir and cook until light golden brown. Remove from heat. Add vanilla, butter and soda. Stir well and pour on well-greased cookie sheet. Will be more brittle if not spread. Just let run out on pan. Break when cold.
Cook sweet potatoes in boiling water to cover 35 to 40 minutes or until tender. Drain and let cool. Peel and mash potatoes. Add 1/2 cup orange juice and next 6 ingredients. Stir well and set aside.
In a 2-quart casserole, combine the applesauce, apple juice, lemon juice, vanilla, cinnamon, ginger and nutmeg. Stir in apricots, prunes, figs and pear. Cover and bake at 350° for 1 1/2 hours. Serve warm or cold. Serves 4.
Sift together flour, soda and salt. Cream butter and sugar. Add unbeaten egg, lemon and orange extracts, orange rind and juice. Mix well. Blend with dry ingredients and mix well. Stir in nuts. Chill 1 to 2 hours or until needed. Drop by teaspoonfuls into sugar and roll to coat. Place on greased cookie sheets. Bake at 325° for 8 to 10 minutes or until golden brown. Cool 1/2 minute and remove fast to waxed paper. (Scrape crumbs from pan, cover pan with wet cloth to clean.) Prepare 2nd sheet of cookies while 1st bakes. Rotate pans until finished; 3 tins are best.
In a medium bowl, combine spinach, egg, cheese, pimento and 1 tablespoon mustard. Spread mixture on each chicken breast and roll. Fasten with toothpick. Place rolls in a 12 x 8-inch baking dish. Drizzle rolls with butter. Bake 40 minutes or until chicken is cooked through.
Place cream cheese on platter. Put crab meat on top and pour cocktail sauce over. Surround with crackers.
Melt wax in double boiler. Add Hershey bars and chocolate chips. Melt and set aside. Mix together peanut butter and powdered sugar and add Rice Krispies. Form into balls and dip into chocolate mixture. Place on wax paper.
Heat oven to 350°. Melt butter. Sprinkle graham cracker crumbs. Top with coconut then pour milk over it. Bake 25 minutes. Melt chocolate chips and peanut butter together. Spread over coconut. Let cool 30 minutes. Cut into bars.
In microwave, boil 1 cup water with 1 tablespoon soup base until dissolved. Set aside. In a medium saucepan, melt butter over medium-high heat until sizzling. Using a wire whisk, add flour and briskly stir. Brown flour in butter. Add salt and pepper as you continue to stir. Add the soup base and water mixture along with the milk and onion. Continue to whisk until thickened. You may add more soup base to the finished produce to taste by dissolving it in a few tablespoons of water and stirring into finished soup. Makes about 16 ounces of soup.
Beat egg yolks until very light and creamy. Add cold water and sugar. Add flour and cornstarch, sift together. Whip the whites of eggs stiff; fold in. Add flavoring or juice. Bake in 9-inch tube pan in 350° oven for 35 minutes.
Cook sugar, flour, egg and juice until thickened. Add butter and vanilla. Cool; fold in whipped cream. Spread over congealed salad; sprinkle with cheese and chill. Cut in squares and serve on lettuce leaf.
Sift together flour, sugar, salt, cocoa and baking powder in an ungreased 9 x 9-inch pan. Make three holes in dry ingredients. Put 1 tablespoon vinegar in one hole, 1/3 cup oil in second hole and 1 teaspoon vanilla in third hole. Pour in 1 cup of cold water and mix until smooth. Bake at 350° for 30 minutes.
Melt 1 stick butter; add soup, sour cream, cheese, onion, salt and pepper. Mix well. Stir in hash browns. Spread in a 9 x 13-inch casserole dish. Melt other stick of butter; add corn flakes and place on top. Bake at 350° for 45 minutes.
Combine apples and sugar; let stand while mixing other dry ingredients. Mix soda, flour and salt. Beat eggs slightly and add oil and vanilla. Add egg mixture and apple mixture alternately to dry ingredients. Bake in a 13 x 15-inch pan for 1 hour at 350°. It is best while it's still warm. Keep covered to make sure it doesn't dry out.
Mix all ingredients in large buttered casserole. Bake at 350° for 1 hour.
Combine first 4 ingredients in a saucepan. Mix well. Stir and cook over medium heat until thickened (12 minutes); remove. Stir in rest of ingredients. Beat until spreading consistency. Frost with seven minute frosting or caramel frosting. This freezes well.
Roll crescent dough flat like pastry. Reserve about 1/3 for decoration, if desired. Wrap Brie wedge completely in dough and seal. Place in baking dish with sealed side on bottom. Use reserved dough for cutting decorations to place on top (I cut small leaves). Brush with lightly beaten egg white. Bake at 350° until browned and bubbly, about 20 to 30 minutes.
Combine cornmeal, flour, baking powder, soda, salt and sugar in a large bowl; make a well in center of mixture. Combine egg substitute, yogurt and oil; add to dry ingredients, stirring just until moistened. Spoon mixture into muffin pans coated with vegetable cooking spray, filling three-fourths full. Bake at 425° for 12 to 14 minutes or until golden brown. Remove muffins from pans immediately. Yields 1 1/2 dozen (96 calories per muffin).
Put butter and onion in pan and cook. Add rest of ingredients (except Cheez Whiz) and cook 10 minutes. Add Cheez Whiz and mix. Bake at 325° for 20 minutes. May top with bread crumbs or Ritz cracker crumbs, if desired.
Mix first 4 ingredients and bring to boil in microwave. Boil 2 minutes. Add soda and stir in real well. Put popped corn in paper bag and pour syrup mixture over it; shake well. Roll up top of bag and put in microwave for 1 1/2 minutes on High. Take out and shake again. Cook another 1 1/2 minutes, then pour on cookie sheet to cool. Yum!
Heat oven to 350°. Mix all ingredients, except marshmallows, until well blended. Spoon into a 1-quart casserole. Top with marshmallows. Bake for 20 minutes until marshmallows are lightly browned. Makes 6 servings. Preparation time: 10 minutes.
Mix all ingredients together. Makes a very stiff batter. Spread in greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Crush 1 tube of saltine crackers on wax paper and set aside. Mix in bowl, salon (drained), 1 tube of crushed crackers, eggs (beaten), 1 (8 ounce) package Mozzarella cheese or less and about 1/4 cup of catsup (you can guess). Make into palm-size patties and press both sides into the crushed saltines on wax paper.
Melt butter in bowl. Add remaining ingredients. Pour in casserole dish and microwave 10 to 15 minutes.
Cream the Crisco, sugar and egg. Sift together the dry ingredients. Add alternately with molasses and hot water. Bake 40 to 60 minutes at 350° in an 8 x 8-inch greased pan.
Tear lettuce into bite size pieces. Sprinkle avocado with lemon juice. Fry ground beef, breaking it apart as it cooks. Drain thoroughly on paper towel and set aside. Combine lettuce in salad bowl with ingredients through cheese. Crumble taco chips a bit and add to salad, along with ground beef and add salad dressing to taste. Toss. Garnish with tomatoes and eggs. Serve immediately.
1st Layer: Combine flour and margarine with pastry blender until crumbly. Add pecans. Bake at 375° for 15 minutes. Cool completely before adding 2nd layer.
Saute chicken cutlets (cut into medium pieces). In another pan, fry peppers which are cut in pieces. Cook 5 to 6 minutes. Place them in a dish. In the same pan, cook celery and onion until tender. You can add mushrooms if using fresh ones (cut into slices). Season to taste. Then combine vegetables and chicken. Add your sauce and cook 1 hour.
Chop green onions and tomato. Wash and chop uncooked broccoli, crab delights and rotini primavera. Follow cooking directions on package. Mix all ingredients in a large bowl. Add Hidden Valley Ranch dressing. Chill and serve.
Bring to boil 3 minutes and then add 2 Tbsp. peanut butter, 1 tsp. vanilla, and 3 c. oats.
Cut and core apples. Quarter and drop in a pan with 1/2 teaspoon of water. Let cook until soft. Pour into sifter and turn until apples are through. Add a pinch of cinnamon.
Sift flour and confectioners sugar (I just squiggle around) into bowl. Blend in butter until well mixed. Pat evenly into bottom of 8-inch square pan. Bake for 20 minutes at 350°.
Mix all ingredients and put in casserole. Sprinkle with almonds. Bake 1/2 to 3/4 hours at 325°.
Mix fruit (all but bananas) and add 1 instant lemon pie filling. Add bananas shortly before serving. Pie filling thickens the fruit juices slightly as it chills. Stores well in the refrigerator for several days.
Mix first 3 ingredients. Add next 2 ingredients. Mix until well blended. Add all dry ingredients and blend well. Add nuts, crushed (optional). Bake 1 hour at 325°. Fill loaf pans 3/4 full.
Combine sugar and cinnamon. Dip each biscuit into butter and then in sugar mixture. Place on a greased cookie sheet. Make a deep thumbprint in center of each roll. Fill with 1 teaspoon preserves. Bake at 375° for 15 to 20 minutes, until golden brown.
Chop bacon; place in pressure cooker and cook until almost brown, then drain almost all fat. Add ground beef and cook until no longer pink. Add onion, celery, carrots, cabbage, tomatoes and juice, 2 bouillon cubes, drained kidney beans, green peas, corn and raw rice. Add 3 cups water (if using 5-quart cooker, add all water), garlic, salt and pepper and stir. Bring pressure to 15 pounds and cook 15 minutes. Let pressure return to normal and remove cover. Add 1 cup or more water and heat. Serve.