HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chicken in butter. Combine whipping cream, rosemary, garlic and soup; mix. Place browned chicken in casserole; sprinkle with mushrooms. Pour soup mixture over all. Bake uncovered for 45 minutes. Serve over rice.
Soften onion and celery in microwave; set aside. Cook rice in one pan, broccoli in another. Drain broccoli and add cooked rice. Blend Cheez Whiz and soups in bowl until smooth. Add rice and broccoli mixture. Blend thoroughly. Pour into a buttered baking dish. Bake at 350° for 50 minutes.
Mix all ingredients together. Shape into loaf and place in a pan. Put 1/2-inch water in the bottom of the pan around the meat loaf. Bake at 350° for 1 hour.
Drain and coarsely chop stewed tomatoes. Add corn (well drained) and a diced green pepper. Toss with 1/2 cup Italian dressing and basil. Makes 3 cups. Better after setting in refrigerator a few hours.
Cream margarine, 10x sugar and egg together. Add all but 1/2 cup crushed cookie crumbs. Press this mixture into a 9-inch pan (pie pan or square). Add sliced strawberries. Top with heavy cream or Cool Whip and top with remaining cookie crumbs. Refrigerate.
Combine sugar, flour and cornmeal. Add melted butter and eggs. Beat well. Stir in grated peel and juice. Pour into pie shell. Bake at 375° for 40 minutes or until knife inserted near rim comes out clean. Chill until center is firm enough to cut.
Bring to boil the sugar, milk and peanut butter. Cook to soft ball stage. Add margarine and vanilla. Stir well. Pour into 8-inch greased pan. Cool and cut into squares.
Melt butter in saucepan and saute onion and bread crumbs over medium heat 2 to 3 minutes. Combine with all ingredients except olive oil and flour; chill for at least 2 hours. Shape into 8 cakes; dust with the flour. Fry them in olive oil for about 8 minutes over medium heat until brown, turning once. Makes 4 servings.
Put broccoli in bottom of pan; lay chicken over top. Sprinkle small dash of poultry seasoning over top. Pour soup over and sprinkle with buttered bread crumbs over grated cheese. Bake at 325° for 20 to 30 minutes.
Mix sugar and oil. Add eggs. Mix dry ingredients. Add carrots, nuts and raisins. Bake at 325° to 350° for 25 to 30 minutes. Use 1/4 cup of batter. Store overnight or up to 2 weeks. Makes 3 dozen.
Mix together well and drop by spoonfuls on waxed paper. Top each cookie with a whole pecan.
Cook pork slowly until fat has melted and scraps are brown. Strain. Setting aside scraps, put 1/2 cup fat in soup pot. Heat fat. Add onions; cook over low heat until onions are soft. Add potatoes; toss until well coated. Add fish and enough water to cover. Simmer for about 15 minutes, or until potatoes are tender. Mix flour with some of the milk until smooth and lump free. Put all the milk in a double boiler. Mix in flour mixture; heat until very hot. Add potatoes, fish, onion mixture, salt, pepper and butter. Taste to see if more salt is needed. Serve pork scraps on side or in chowder. Serves 38 (12-ounce) servings.
Melt butter in baking dish. Add seasoning. Roll chicken in seasoned butter to coat and arrange in dish. Cover with wax paper. Cook on High for 5 to 6 minutes. Turn pieces over and top with mushrooms. Continue to cook on High for 4 minutes. Sprinkle with onion rings and grated cheese. Cook on High for 2 to 3 minutes or until cheese bubbles.
Mix salt with flour. Roll chicken in flour. Melt Crisco. Deep fry until golden brown.
Cook and drain beans; add water chestnuts. Heat together butter, vinegar, dill seed, salt and pepper. Pour over lima beans and serve.
Blend cream cheese, egg yolks and sugar. Spread about 1 or 1 1/2 teaspoons on one side of each bread slice. Roll up bread jelly roll fashion. Dip in melted butter to lightly coat each slice. Roll bread in cinnamon and sugar mixture. Freeze rolled bread slices. While frozen, cut each bread slice into thirds and bake in a 400° oven for 10 minutes.
In saucepan, heat diced cooked turkey. Stir in vegetarian baked beans; then add can cream-style corn and chili powder. Continue stirring on low temperature until heated. Serves 2.
Cook macaroni and drain. Mix milk and egg with macaroni. Pour into	pizza pan. Spread spaghetti sauce, then put rest of ingredients, leaving Mozzarella until last.
Cook chicken until tender. Remove from pot and cut into small pieces. Cook noodles in broth until tender. Mix chicken, cream of chicken soup and cream of mushroom soup with noodles. Salt and pepper to taste.
Chop tomatoes, onions and green peppers and sprinkle with 3 tablespoons salt. Let stand 5 hours in cool place. Drain well.
Mix cake mix with 1 egg and butter. Pat into sheet cake pan. Put 3 eggs, cream cheese and powdered sugar into blender; mix well. Pour over batter in pan and bake 35 minutes at 350°.
Melt butter in bottom of a 9 x 13 x 2-inch pan. Heat fruit to boiling. Make a batter of flour, sugar, baking powder and milk and pour over the melted butter. Do not stir. Pour the hot fruit over the batter. Do not stir. Bake in a 370° oven for 25 minutes.
Put Little Smokies wieners and barbecue sauce into crock-pot. Make sure sauce covers wieners and simmer 3 to 4 hours.
Brown ground round. Add green pepper and onions; cook until tender. Add mushrooms, pepperoni and Italian seasoning. Add spaghetti sauce mix, water and tomato paste; cook until well blended.
Preheat oven to 450°. In medium saucepan place water and butter. Heat until butter is melted. Bring to a rolling boil. Remove from heat. Add flour all at once. Beat until mixture forms a ball. Return saucepan to heat. Beat 1 minute longer. Cool slightly. Add eggs one at a time, beating vigorously after each addition. Blend in cheeses, salt and pepper. In 2 lightly greased 9-inch pans arrange dough 1 tablespoon at a time, sides touching. Bake 10 minutes. Reduce heat to 350°. Bake 15 minutes more.
Mix hamburger, Worcestershire sauce and onion soup mix together and roll into small balls; place on a broiler pan. Broil 10 to 12 minutes. Mix ketchup, brown sugar and Worcestershire sauce in a slow cooker. Simmer while meatballs are broiling. Place broiled meatballs in sauce and simmer about 1 1/2 to 2 hours.
Combine chopped nuts and crackers (finely crushed). Use rolling pin. Beat egg whites stiff and add sugar. Fold into nut mixture. Add vanilla. Pour into 9-inch pan. Bake for 45 minutes at 300° or until golden brown. Cool and refrigerate. Top with whipped cream or ice cream before serving.
Mix together cake mix, oil, water and egg until blended and thick. Add chocolate chips and nuts. Stir in by hand. Bake in a 13 x 9-inch pan at 350° for 30 minutes.
Combine sugar, cornstarch and milk. Cook until thick. Add hot mixture, a little at a time, to 6 beaten egg yolks. Cook about 2 minutes until thickened. Combine lemon rind, lemon juice and butter. Add to mixture and let cool.
Marinate chicken in milk, water, eggs and salt for 20 minutes. In a saucepan, dissolve cornstarch in a small amount of broth; add remaining broth gradually to make a paste. Blend in oyster sauce, sugar and pepper. Stir over medium-high heat until sauce boils and begins to thicken. Set aside.
Brown hamburger and onion; drain fat and then add the sauce. Stir well and pour into casserole dish. Sprinkle cheeses over sauce mixture reserving about 1/4 cup of the parmesan cheese for last. Open crescent rolls and lay on top of the cheese and pinch seams together. If they break apart during baking, it doesn't matter because you spoon it out onto the plates. Sprinkle with remaining parmesan cheese and bake at 350° for about 15 minutes or until the crescents rolls are browned. Serve with garden salad and bread.
In stockpot, add first 9 ingredients. Cook and simmer until potatoes are tender, about 15 minutes. Combine flour and milk. Stir until smooth. Add to soup and bring to a boil, stirring often. Remove pot from heat and add cheese. Place lid on pot and let sit for 3 or 4 minutes. Stir until cheese is melted completely. Add sour cream and stir together until completely blended.
Combine yeast in 1/2 cup water; add milk and 1 cup water to yeast. Stir in remaining ingredients. Beat until smooth. Cover; let stand for 15 minutes. Knead dough until smooth. Cover and let rise for 1 hour. Punch down and let rise again for 30 minutes. Divide into 2 parts. Cover and let rest for 10 minutes. Shape into loaves. Bake at 350° for 30 minutes.
Mix together water, yeast and	sugar.	When yeast is dissolved, add oil, buttermilk and	soda and mix well. Add 5 cups flour and mix well. Cover bowl for	several hours	or overnight, then stir slightly and dip out onto floured board. Form a ball with your hands and cut as you would for biscuits. Bake at 450° for 15 to 20	minutes.
Alternate potatoes, onion and ham in buttered casserole dish. Mix milk and soup together and pour over the top. Bake 30 minutes at 350°. Serves 6.
Cook egg noodles according to package directions; drain. Combine chicken, onion, mushrooms and cheese. Fold into noodles. Combine remaining ingredients and pour over noodles. Bake, uncovered, in a 350° oven for 30 to 45 minutes.
Chop artichoke hearts into small pieces. Stir all ingredients together and bake in 350° oven for 50 minutes. Serve with crackers.
Combine oil and sugar together; add well beaten egg. Beat until smooth. Add salt and soda to flour, add flour mixture a little at a time. Beat well after each addition. Add vanilla, chopped apples and black walnuts. Blend well. Bake cake in a tube pan for 1 hour and 15 minutes at 350°. Just before cake is done, combine brown sugar, milk and margarine. Bring to a boil; boil for 3 minutes. Invert cake on plate and spoon topping over cake.
Serve after 3 days in refrigerator. (Layer in jar to look pretty.) Delicious over pound cake or on ice cream.
Boil egg noodles 6 or 7 minutes. Drain and rinse with cold water. Add crab, celery and pepper. Season with Alpine and lemon herb.
Mix cocoa, sweet milk and 1 cup sugar, boil 5 minutes. Add hot chocolate mixture to the mixture of eggs, butter, 1 cup sugar, flour and milk. Beat well before adding to chocolate mixture. Then beat again after adding to hot chocolate mixture. Dissolve soda in 3 tablespoons hot water. Then add salt and vanilla. Add together. Bake in 2 cake pans at 350° for 25 to 30 minutes. Frost with Devil's Food Cake 7-Minute Icing.
Combine all ingredients in casserole. Bake 30 to 40 minutes at 400°.
Butter a 10-inch pie plate and sprinkle in cheese and bacon. In a blender, place remaining ingredients and blend for 1 minute. Pour over substance in pie plate and bake 35 minutes at 350°. Cool 3 to 4 minutes before serving.
Heat oil to 385°. Sift cornstarch with flour, sugar and salt. Combine milk, water and egg. Stir into dry ingredients; mix until smooth. Heat rosette iron in fat until hot. Dip hot iron into batter and return to fat. Cook until pretzels are delicately browned, turning once. Drain on absorbent paper. Makes 6 dozen.
Preheat oven to 350°. Beat together shortening, sugars, egg, water and vanilla until creamy.
In a small saucepan, combine first 10 ingredients. Bring to boiling, stirring constantly. Remove from heat; set aside. Rinse chicken and pat dry with paper toweling. Skewer neck skin to back. Tie legs to tail. Twist wing tips under back. Place chicken, breast side up on a rack in a shallow roasting pan. Brush skin with cooking oil or melted butter. Insert a meat thermometer. Roast chicken, uncovered, in a 375° oven for 1 1/4 to 1 1/2 hours.
Chop chicken into bite size pieces. Brown in oil in wok or nonstick skillet until done. Add diced carrots; stir. Add soy sauce, garlic powder, salt and pepper. Stir well. Add brown sugar; stir well until sugar dissolves. Add some (approximately 1 cup) water and let cook 5 minutes. Mix cornstarch with a little water to make a thickening. Add to chicken mixture. Stir well; may need to add a little more water or pineapple juice to create the gravy mixture you desire. Serve over rice.
Soak raisins in rum for 1 hour. In a mixing bowl, beat Ricotta with a fork or mixer until creamy and light. Add sugar and lemon peel. Mix well. Stir in raisins and rum. Spoon mixture into 4 sherbet glasses and chill. Garnish with thin slices of lemon.
Stir together buttermilk, sugar, salt, butter and pecan halves in a 4 or 5-quart dish. Microwave on 100% power for 12 minutes, stirring every 2 to 3 minutes until sugar is dissolved. Microwave another 30 seconds on 100% power and stir. Microwave another 30 seconds and then beat with an electric mixer for 1 minute. Drop by teaspoonfuls onto a sheet of foil.
Cream the butter. Add sugar and remaining ingredients. Roll in snowballs. Bake 30 minutes at 325°. Roll in powdered sugar when hot and again when cold.
Cut bacon into 1-inch pieces; cook in skillet until crisp. Cut wieners into pieces. Add all remaining ingredients. Simmer for 15 minutes. Serves 6.
Blend soup, sugar, oil, vinegar, mustard, pepper and salt. Add chopped onions and peppers. Add cooked carrots to first mixture. Let set overnight or longer in refrigerator. Will keep 3 to 4 weeks in refrigerator.
Combine sugar, flour, cinnamon, lemon juice and apples in bowl; mix together until apples are coated. Make crust; line 9-inch pie plate. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Sprinkle with sugar. Bake at 400° for 50 minutes or until done. Put foil over edges to prevent over browning.
Coat chicken with a mixture of flour, salt and pepper. Brown well in shortening. Place in baking dish. Blend any remaining flour mixture with tomatoes and the next 4 ingredients. Pour over chicken. Bake, covered, for 30 minutes at 350°. Remove cover and top with cheese. Bake for 30 minutes, uncovered. Serve over warm noodles.
Wash and cut crosswise zucchini in 1/2-inch slices. Clean peppers and slice 1/4-inch slices. Slice onion thinly. Place all in a large casserole; mix well with tomatoes and sauce. Top with Mozzarella. Bake at 350° for 1 hour.
Press cookie dough onto round pizza pan. Combine cream cheese, sugar, lemon juice and egg. Beat until fluffy. Spread on top of dough. Bake at 350° until golden. Decorate with assorted fruits.
Peel eggplant; cut lengthwise into 8 (1/4-inch) slices. Sprinkle with salt. Allow to sit for 30 minutes. Rinse eggplant slices and pat dry. Combine bread crumbs and 1/4 teaspoon salt. Place slice of cheese between 2 slices of eggplant, trimming cheese to fit. Dip into egg and dredge in bread crumb mixture. Fry in hot oil until golden. Cut French bread to fit eggplant; split in half lengthwise and toast. Place lettuce and tomato on bread. Top with eggplant and remaining bread slices.
In small saucepan, combine potato and water. Bring to a boil, cover and simmer until tender, about 10 minutes. Using an electric hand mixer, blend until smooth. Stir in 1/2 cup milk and seasonings, blending until smooth. Add additional milk for a cream sauce consistency. Yield: 4 1/2 cup servings.
Thaw and drain spinach. I saut vegetables before mixing them with beaten eggs. Add cheese and mix well.
Cut onion and celery fine. Melt butter and oleo in frying pan. Saute onion and celery until onion is transparent. Add cream cheese and stir to melt. Add lemon juice and Worcestershire sauce. Add crabmeat and mix well. Bake in 350° oven for 1/2 hour. Serve warm.
Mix together all ingredients except cheese in a large bowl. Place into a 9 x 13-inch baking pan. Sprinkle cheese over top. Sprinkle bread crumbs on top of cheese (optional). Bake at 350° for 30 to 35 minutes.
The chocolate milk mix must be Hershey's brand in order to be fat-free. Mix milk, sugar and Hershey's chocolate milk mix together until it is well mixed. Use 3 heaping tablespoonfuls to 1 cup hot water.
Cut cooled cake into large chunks. Blend Kahlua into pudding. In glass trifle bowl, layer 1/2 cake, 1/2 pudding mixture, 1/2 whipped topping and 1/2 chopped candy. Repeat layers.
Mix together yogurt and Cool Whip; set aside. Drain juice off of peaches and take several slices and chop up into chunks. Add chunks to mixture and pour into pie crust. Use remaining slices to decorate top of pie. Chill in fridge for 2 to 3 hours before serving.
Mix thoroughly and put in a 9 x 13-inch pan or casserole dish. Refrigerate overnight before baking. Top with grated cheese (Cheddar). Bake at 350° for about 45 minutes.
Mix all ingredients and put in greased casserole. Bake at 300° for 1 hour. Serves 12.
Drain and slice pickles. Place in large bowl; stir in sugar and pickling spice. Return pickles to jar after sugar has dissolved.
Melt butter in a large soup pot; add onions and cook about 10 minutes. Add boiling water in which cubes have been dissolved; cover and cook over low heat until onions are tender, 15 minutes to 1/2 hour. Add dry white wine. Pour soup into 6 earthenware soup dishes; place toast on top. Sprinkle with Parmesan cheese. Cover with Mozzarella cheese slices. Bake in moderately hot oven (425°) until cheese melts.
Wash tomatoes and remove stem ends. Cut into 1/4-inch thick slices. Arrange half the slices in a shallow serving dish and sprinkle with half the sugar, salt and pepper. Top with remaining slices and sprinkle with the rest of the sugar, salt and pepper. Pour vinegar over top. Refrigerate, covered, at least 1 hour before serving. Makes 4 to 6 servings.
Remove stems from mushrooms; cook caps in butter about 4 to 5 minutes. Combine cheeses, mixing well. Stir in cooked, chopped stems and finely chopped onions. Fill mushroom caps with mixture. Place on cookie sheet and broil until golden brown.
Mix together the first 3 ingredients and cook until thick. Stir in the apples. Pour into pie shell and cover with top crust. Bake at 425° for 40 to 45 minutes.
Thaw broccoli. Melt cheese; add rice, milk and seasonings. Combine the rest. Bake 30 minutes at 350° or microwave for 15 minutes.
Boil potatoes after peeling. Drain and mash with electric mixer. Add cream cheese and margarine. Add scalded milk gradually. Put into 2-quart buttered casserole. Sprinkle with paprika. Heat up the next day.
Mix all ingredients together in a bowl. Heat oil in skillet and fry until golden brown on both sides.
Mix all ingredients by hand. Put in greased 9 x 12-inch pan. Bake at 350° for 45 minutes. Frost immediately after taking from oven.
Cook rice with 4 cups water. Fry meat in large frying pan with carrots; add diced onion and peppers. Season as needed with your preference of seasonings. After meat is done and onions and peppers softened; add cooking oil, soy sauce, rice and mushrooms. Scramble eggs and add to mixture and fry.
Dissolve the lemon Jell-O as directed on package. When slightly cooled, cut in cream cheese and beat thoroughly. Refrigerate and beat once or twice when still warm to keep well blended. Cool a little more. Put in mold and chill until firm.
Mix butter, sugar, milk, vanilla, cocoa and salt; boil 2 to 3 minutes. Stir in peanut butter; beat until creamy. Stir in oatmeal before it cools. Drop by spoonfuls onto cookie sheet. Allow to cool.
Add salt, pepper, parsley flakes and lemon juice to crab meat. Combine crushed toast, melted butter, egg, mayonnaise, mustard, milk and Worcestershire sauce; mix well with hand. Put in long baking dish; sprinkle with paprika. Bake at 425° for 20 minutes. Crumble crackers on top with pats of butter.
Get some toothpicks. Get some fruit, like pears (but no skin), melon, banana, apple, grapes, small rainbow marshmallows. Cut everything up that's big into little pieces. Put on toothpick (doesn't matter which one is first, second or third). Eat with your fingers (not the toothpick)!
Combine dry ingredients. Add eggs and oil. Stir until dry ingredients are moistened; do not beat or cake will be tough. Stir in vanilla, pineapple, pecans and bananas.
Place apples in large glass dish or 9-inch square pan. Sprinkle with cinnamon, salt and lemon juice (if dry, add a little water). In another bowl, mix well sugar, flour and butter, then sprinkle on top. Bake 40 minutes in 350° oven.
Preheat oven to 350°. Place fish filets in non-stick baking pan. Sprinkle with white pepper. Mix green onions and tomatoes; spoon over filets, taking care to cover to edges of filets. Bake for 25 minutes. Remove from oven. Mix sour cream and mayonnaise; spoon over bake filets. Turn oven to broil; place fish 6 to 8 inches under broiler until topping forms bubbles and starts to turn brown. Leave door open and observe closely to prevent scorching (takes about 5 to 8 minutes). Garnish with parsley. Serve with rice.
Mix all ingredients and cook at 450° until light brown. Add sauce and cook at 400° until done (about 20 minutes more).
Melt chocolate and butter over hot water. Cool. Add beaten eggs, sugar, flour and vanilla. Pour into 9 inch pie crust. Bake 30 minutes at 325°. Do not over cook.
Cream margarine and sugar. Add eggs, vanilla, pineapple and coconut. Pour into 2 pie crusts. Bake 10 minutes at 400°, then 30 minutes at 350° or until lightly browned. Makes 2 pies.
Combine all ingredients in a bowl; mix well. Pat dough into 2 lightly greased 8-inch cake pans, pressing with palms of hands. Bake at 325° for 25 to 30 minutes or until golden brown. Immediately cut into 16 wedges.
Melt cream cheese and margarine together and add powdered sugar. Put coconut and nuts in bottom of 9 x 13-inch pan. Mix cake mix and pour over nuts and coconut. Spoon cream cheese mixture over top of cake mix. Bake at 350° for 45 minutes.
Mix milk, eggs and salt. Dip slices of tomatoes into milk mixture, then dip into flour. Lightly brown tomatoes in hot shortening in frying pan. Brown on both sides. Serve warm.
Mix vegetables; set aside, then combine sugar, vinegar, oil and water. Bring to a boil and pour over vegetables. Marinate in refrigerator for 24 hours. Drain well and serve. Very good.
Combine flour, oats, sugar and soda in large bowl. Add butter, peanut butter and egg; stir until thoroughly blended (mixture will be crumbly). Press into greased 9-inch square pan. Bake at 350° for 20 to 25 minutes or until edges begin to pull away from sides of pan (center will be soft). Cool completely. Top with Peanut Butter Frosting. Sprinkle with chopped peanuts if desired. Cut into 3 x 1 1/2-inch bars. Yields 1 1/2 dozen.
Mix all ingredients together. Add cheese last. Pour into greased casserole pan and bake at 350° for 45 minutes.
Combine 3/4 cup sugar and 1 tsp. cinnamon in a mixing bowl with a lid or a qt. sized baggie.
In a large bowl, combine all ingredients, except flour, water and beef bouillon; mix well. Use teaspoon to form balls and fry in oleo in heavy skillet until evenly brown. Remove from pan.
Mix cream cheese and 2 1/4 cups sugar. Add eggs one at a time while mixing. Add 2 teaspoons vanilla. Beat until smooth. Pour into 2 graham cracker lined pie tins. Bake at 350 for about 35 minutes. Take out of oven and let cool for 10 minutes. Beat sour cream and 1/2 cup sugar. Add 2 teaspoons vanilla. Mix well. Pour equal amounts on top of pies. Bake another 20 minutes or until firm. Remove from oven and let cool. Best if served cool.
Cook broccoli according to directions and drain. Mix all ingredients together and pour into a greased 9 x 13-inch pan. Bake at 350° until brown, 40 to 45 minutes. Cut into squares. Serve hot or cold.
Shape beef into meatballs. (You can add eggs, bread crumbs, seasoning, etc. to taste.) In large saucepan, brown meatballs in shortening; pour off fat. Add remaining ingredients. Bring to a boil; reduce heat. Simmer 10 minutes or until done. Makes about 7 cups.
Mix butter, sugar and eggs with a spoon in bowl. Stir in Bisquick, fold in nuts, dates and cherries. Spread in greased pan 13 x 9 x 1-inch. Bake 30 to 35 minutes at 350°. Cool and cut into squares.
First chop cabbage and onion into small pieces. Then put cabbage, onion and olive oil into skillet. Cover and cook until tender. Salt and pepper to taste. Really great with cornbread!
Crust: Cream peanut butter and honey and heat in microwave 20 seconds. Add cereal and mix well. Put into pie pan. Chill.
Combine all ingredients, except English muffins. Mix well. Split English muffins to make 24 muffin halves. Cut each muffin half into 4 to 6 pieces. Broil until mixture is bubbly. Serve hot.