HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle dry potatoes over bottom of greased 13 x 9-inch baking dish. Mix salt and cayenne; sprinkle over chicken pieces. Place chicken pieces on potatoes with skin side up. Blend undiluted soup with remaining ingredients, except olives and paprika. Pour over chicken and potatoes to cover completely. Sprinkle with sliced olives and paprika.
Bottom Layer: Flour, margarine and 1 small package nuts. Mix flour and margarine with fork. Add nuts. Spread on bottom of Pyrex dish and bake 20 to 25 minutes at 325°.
Toss 1/2 cup of the croutons in 2 tablespoons melted oleo; set aside to be used for topping. Boil squash and drain well. Saute carrots and onion in oleo. Add remaining ingredients and mix well. Spread mixture into an ungreased 9x13-inch baking dish. Top with crouton topping. Bake at 350 degrees for 35 minutes or until lightly browned and bubbly.
Beat eggs and milk. Dip cleaned shrimp in seasoned flour, then in egg and milk, then in the saltines. Fry in deep fat until golden brown. Serve with cocktail sauce.
Cook crust briefly, then put cheese on bottom, then green chilies. Mix eggs and milk; pour into crust. Cook at 350° until set.
Heat the fruit juices to a boiling point. Add marshmallows and stir until dissolved. Chill until partly set. Fold in whipped cream. Crush vanilla wafers and line pan. Add 1/2 fruit juice mixture, then add another layer of vanilla wafers, then the other 1/2 mixture of fruit juice. Chill until cold and serve cold.
Melt butter, stir in sugar, add fruit. Cook, stir over medium heat about 2 minutes, sprinkle with cinnamon, stir in creme de cacao. In small pan, heat rum, pour over fruit and ignite.
Cream butter; gradually add flour and water. Mix well. Add well-beaten egg, sugar and rhubarb (cut in pieces). Fill crust. Bake in hot oven for 35 minutes.
Toast coconut, almonds and butter together; set aside. Mix together Cool Whip, cream cheese and milk until smooth. Pour mixture into crusts. Sprinkle coconut and almond mixture on top, then drizzle ice cream caramel over top. Freeze until ready to serve.
Put everything together and mix. Use tablespoon to put in oil. Deep fry in oil.
Whip all ingredients together until smooth. Pour into a graham cracker crust. Chill until set. Top with a can of fruit pie filling. I use cherry.
Combine Bisquick and cheese. Combine eggs and milk. Add liquid mixture to cheese mixture. Stir until well blended. Pour into greased and floured loaf pan. Bake at 350° for 55 minutes.
In medium bowl, mix cream cheese, green onions and dried beef. Form the mixture into a ball, a log or a snowman. Sprinkle with pecans. Chill in refrigerator 2 hours before serving. Serve with buttery, round crackers.
Line a 9 x 5 x 3-inch loaf pan with foil. Coat with cooking spray and set loaf pan aside.
Cook chicken in salted water. Remove from bones. In a large 13 x 9 x 2 1/2-inch baking dish, pour 1/3 or more stuffing mix in bottom of dish. Mix soups together. Pour over stuffing mix. Place chicken over soup mix. Pour remaining stuffing mix over top. Pour 2 or more cups chicken broth over all. Bake at 350° for 35 minutes or until hot and bubbly.
Boil chicken; tear into pieces and set aside. In large skillet, melt butter; add onion and cook until clear. Add drained mushrooms. Cook on low approximately 10 minutes. Slowly add flour. Stir in chicken stock, then tomatoes and cheese. Stir until cheese melts. Stir in chicken pieces and simmer. Cook spaghetti noodles according to package directions. Drain.
Combine pineapple, pie filling and milk. Then add Cool Whip and pecans. Pour in 9 x 13-inch Pyrex dish. Refrigerate overnight. Serve on lettuce leaf.
Heat lard in heavy skillet. Arrange in skillet a layer of potatoes, then one of onions; repeat. Sprinkle with salt and pepper. Saute, covered, over low heat about 15 minutes. Uncover; increase heat slightly and saute 10 minutes longer or until potatoes are crisp and brown on underside. Do not stir. Sprinkle with parsley. Fold in half like an omelet and serve on a hot platter. Makes 4 to 6 servings.
Beat well eggs, sugar and shortening. Add milk and vanilla; mix. Sift together flour, baking powder and salt. Stir dry mixture into liquid mixture gradually. Chill at least 2 hours, overnight if possible. Roll out on floured surface. If dough is too sticky, work in more flour. Roll 1/3-inch thick. Cut into strips about 2 x 3-inches. Deep-fry at 375°, turning to brown both sides. Drain on paper towels. When cool, dip into bowl of powdered sugar. Shake off loose sugar.
Heat oven to 350°. Blend about half of the cake mix (dry), the butter and sugar. Stir in remaining cake mix and cereal. Reserve 1 1/2 cups of the mixture; press remaining mixture firmly in ungreased 9 x 13 pan. Stir preserves with fork to soften; spread over crumbly mixture in pan. Sprinkle reserved mixture over preserves. Pat gently into preserves. Bake 25 to 30 minutes or until light brown. Cool slightly; run knife around edges to loosen sides. Cool completely. Cut into 1 1/2-inch squares. Makes about 4 dozen squares.
Place rice in greased 9 x 13-inch pan. Place cooked broccoli on top of rice. Place chicken pieces, which have been precooked and broken up, on top of broccoli. Mix mayonnaise, soup, cheese and lemon juice together and spread on top of chicken. Sprinkle top with seasoned bread crumbs. Bake at 325° for 25 minutes. (Also good made with asparagus.)
Let gelatin stand in four tablespoons cold water for ten minutes. Scald milk and slowly add to yolks of eggs, beaten with salt and pepper. Cook over hot water until very hot. The sugar and yolks of eggs will cool the milk. Stir in gelatin; cook, stirring constantly, until gelatin is dissolved and mixture thickens like boiled custard. Remove from heat and let cool. Add vanilla and the whites of eggs, beaten stiff and dry. Pour into a mold and chill.
Place sweet potatoes in buttered baking dish. Add apples and cover with the marshmallows. Mix sugar, salt, cinnamon, nutmeg and nuts. Sprinkle over marshmallows.
Cut pork into flat, thin pieces. Score finely; sprinkle with ginger juice and mix well. Combine soy sauce, salted soused shrimp, sugar, chopped garlic, chopped green onion, sesame salt, sesame oil, black pepper and m.s.g. to make seasoning sauce. Mix the pork with the seasoning sauce and let stand. Place seasoned pork pieces on a hot oiled grill and broil, turning often. Pork tastes best when cooked thoroughly.
Combine boiling water and Crisco shortening in a bowl, stirring until dissolved. Mix flour and salt together; add to shortening and water. Mix and pour out onto a floured surface. Roll out pie crust.
Mix sugar and evaporated milk. Add sweetened condensed milk, vanilla and salt; mixing well. Add milk to finish filling freezer. Freeze.
Drain pineapple, saving 3/4 cup juice. In a saucepan, combine sugar and cornstarch. Add orange, lemon and pineapple juice. Cook over heat until thick and bubbly. Remove from heat and cool. Pour sauce over fruit and toss. Makes 12 servings.
Mix margarine and sugar. Add milk and eggs, one at a time; then add vanilla. Mix cocoa and flour; add to mixture. Add nuts and pour into a 9 x 13-inch pan that has been sprayed with Pam. Bake at 375° for about 23 to 25 minutes.
Mix oatmeal, shredded coconut, chopped nuts, sesame seed and salt in a large shallow pan. Mix these ingredients well. Combine cinnamon, honey, oil (and nutmeg if desired) in a separate bowl. Pour this mixture over oatmeal mixture in shallow pan. Stir and mix all ingredients well. Bake at 350° for 15 to 20 minutes, stirring and turning pan every 5 minutes. Add and stir in 1 cup raisins when finished baking.
Dissolve Jell-O in water. Add enough water (cold) to pineapple juice to make 1 1/3 cups. Mix remaining ingredients and pour into mold or dish.
Preheat oven to 375°. Lightly grease cookie sheet. Sift together the flour, baking soda and salt. Cream the butter and sugars in a large bowl of electric mixer until light and fluffy. Beat in egg and vanilla. Beat in flour mixture and stir in white chocolate and nuts. Place 1 teaspoon mixture in each mound. Flatten slightly with moistened palm of hand. Bake 9 to 12 minutes or until lightly browned or golden. Yields about 2 1/2 dozen.
Melt chocolate bits and Karo over double boiler. Pour over the noodles. Fold in marshmallows. Drop by teaspoon onto wax paper on cookie sheet. Chill for 20 minutes. Makes 4 dozen.
Crush chips and spread evenly in a 2-quart casserole dish. Add chicken. Blend remaining ingredients except cheese. Pour over chicken. Top with cheese and bake at 350° for about 40 minutes.
Cook eggplant until very soft, drain. Add all ingredients, reserving 1/2 cup of cheese, 1/2 cup of crumbs and small amount of butter. Mix well. Pour into baking dish, sprinkle with reserved cheese, crumbs and melted butter. Bake at 325° for 30 minutes.
Sift together flour, sugar, baking powder, baking soda and salt. Squeeze orange in measuring cup. Add butter to juice and fill with warm water to 3/4 cup. Add orange rind to above mixture and beat well. Add unbeaten egg and beat well. Add cranberries and nuts. Pour into greased pans. Bake at 325° for 1 hour.
Put all lettuce in bottom. Put next items in order given. Refrigerate 8 to 10 hours before serving. Do not stir until serving time.
Cook and drain beef. Add onion soup, tomato sauce, water, flour, salt and pepper. Let simmer. Pour into casserole dish. Boil macaroni. Drain and pour over meat. Top with sliced cheese. Heat in oven at 350 long enough to melt cheese.
Cook onion, bell pepper and celery together. Add 2 tablespoons oil to spaghetti. Then layer all of this together. Bake at 400° for 20 minutes.
Combine pudding mix and milk; beat at low speed until smooth and thickened. Add cream cheese and yogurt; beat well. Cover and chill 30 minutes. Line bottom of glass bowl or trifle bowl with 2 cups of cake cubes. Spoon 1 1/2 cups mixture over cubes. Arrange 2/3 cup peaches, 2/3 cup bananas and 1/3 cup kiwi over pudding mixture. Repeat procedure with remaining ingredients, ending with kiwi. Cover and chill for 3 hours. Yields 10 servings.
Cream sugar, shortening and milk together. Add remaining ingredients and bake 1 hour at 350°. Insert straw or tester in middle and if comes out clean, bread is done. Loaf pan is suggested.
Beat eggs until yellow, mix in vanilla, salt, sugar, flour, milk, oleo and baking powder. Pour over greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cream together butter, shortening and sugar. Add eggs 1 at a time, beating well after each. Add milk and vanilla. Mix flour and soda and add to mixture. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour and 20 minutes.
Combine in a small bowl the flour, baking cocoa, baking soda and salt. Beat in a large bowl the butter or margarine, sugar, brown sugar and vanilla extract until creamy. Add eggs to the mixture in the large bowl. Mix well. Gradually add the flour mix. Stir in morsels. Drop by well rounded teaspoon on ungreased cookie sheet. Bake at 350° for 9 to 11 minutes.
Crumble angel food cake in bottom of pan. Dissolve strawberry jello with 1 cup of boiling water and 1 cup of cold water. Add strawberries. Pour over crumbled cake. Let chill. Make vanilla pudding and pour over cake mixture. Frost with Cool Whip.
Spread dough on cookie sheet and bake as directed. Cool. In a mixing bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over cookie. Chill 30 minutes.
Beat eggs until foamy. Gradually add sugar, beating constantly, until thickened and light in color, takes about 5 minutes on electric mixer. Fold in dry ingredients, butter, vanilla and coconut. Mix well. Drop from teaspoon on greased and floured baking sheet. Bake at 325° for 15 minutes until golden brown around edges. Let stand a few seconds on sheet. Remove and cool on bag or rack. Makes 3 dozen.
Cook broccoli for 2 minutes in water. Set aside and keep warm. In a small saucepan, whisk milk and flour. Cook over medium heat, stirring frequently, 4 to 5 minutes. Stir in corn, bell pepper, chilies, salt and red pepper. Remove from heat. Stir in cilantro.
Combine first four ingredients in a bowl and set aside. Combine mayonnaise and remaining ingredients. Add to cabbage mixture, tossing well. Cover and chill. Yields 6 servings (61 calories per 1 cup serving).
Dissolve yeast in warm water and transfer to a mixing bowl. Add salt, sugar and gradual amounts of flour to form dough. Knead dough until smooth. Cut into small pieces, roll into ropes. Twist ropes into pretzel shapes and place on lightly greased cookie sheets. Brush pretzels with a beaten egg and sprinkle coarse salt on top. Bake in 425° oven for 12 to 15 minutes.
Microwave chocolate chips and Eagle Brand milk for 2 minutes. Stir until smooth. Add nuts, sugar and vanilla. Stir. Pour into 8-inch greased pan. Refrigerate 1 1/2 hours, then can be cut into squares.
Saute peppers and onion in butter until soft, about 4 minutes. Mash tomatoes; add to pan with juice. Heat to simmering. Add cheese spread; heat, stirring constantly, until cheese melts. Add grated cheeses; heat, stirring constantly, until cheese melts. Serve hot with tortilla chips.
Roll out pastry for 10-inch pie shell. Combine apples, sugar, flour, cinnamon, nutmeg and lemon juice. Pour in pastry shell. Dot with butter. Bake at 400° until done.
Mix all ingredients until well blended. Freeze. Scoop about 2 tablespoons into mug. Add hot water and rum (optional). Makes about 4 cups mix.
Mix sugar, oil, eggs, baby food, red coloring and vanilla. Add other ingredients. Mix well and beat on low speed for 3 minutes. Pour into well-greased tube or Bundt pan. Bake 1 hour at 350°. Good and easy!
Preheat oven to 350°. In an ungreased 2-quart casserole, toss potatoes, Crisco and onion. In a medium bowl, mix frankfurters, soup, peas, milk and mustard. Pour over potato mixture. Bake for 40 minutes longer or until cheese melts. Yields: 6 to 8 servings.
Cube cheese and heat with chili until cheese is melted. Add taco sauce and heat again. This thickens as it cools, so keep warm in a chafing dish or crock-pot. Makes 1 quart. Serve with tortilla chips.
Cook beef in slow cooker about 8 hours with 1 cup of water on high. Drain 1/2 of liquid into bowl and save for later if consistency is not soupy enough.
Put ribs in shallow pan; sprinkle with salt and pepper. Bake 1 1/4 hours at 350°. Pour off fat.
Melt cheese in double boiler; add raw sausage. Mix well. Add Bisquick and pepper. Roll into balls. Bake at 400° for 8 to 10 minutes.
Boil chicken, onion, celery and salt in water until chicken is tender. Remove chicken from broth and cool. Remove bones and cut into chunks. Boil broth down to 1 1/2 cups. Add soups. Preheat oven to 350°.
Bake cake according to 9 x 13-inch directions. Mix instant pudding as directed. Add 1 container Cool Whip to pudding. Crumble 1/3 of cake in punch bowl. Combine strawberries, bananas and crushed pineapple. Add layer pudding, then fruit. Layer twice more with cake, pudding and fruit. Top with Cool Whip, sealing edges. Refrigerate several hours.
Mix thoroughly beef, crumbs, egg, onion and salt. Shape into 24 meatballs. Brown meatballs in skillet. Pour off fat. Add soup, water and oregano. Cover. Cook on low for 20 minutes or until done. Serve in rolls. Sprinkle with shredded cheese, if desired.
Mix butter with sugar until well creamed. Add eggs and beat. Add vanilla and baking powder. Add flour 1/2 cup at a time until dough is to a consistency where you can roll it out in your hands. It should not stick to your hands nor should it crumble. Roll into half moon or circle shapes. Put on ungreased cookie sheet. Brush with egg and sprinkle with sesame seed. Bake at 350° for 15 to 20 minutes or until lightly browned. Makes 25 cookies.
Brown sausage in skillet. Remove and drain. In same pan, cook vegetables until tender. Add sausage and cashew nuts. Cook 2 minutes until warm. Serve over rice. Serves 6.
Melt oleo and mix with 1 1/2 cups crushed Ritz cracker crumbs (save half for topping). Put rest of ingredients in shallow buttered dish and top with remaining cracker crumbs. Bake at 350° for 30 minutes.
Mix flour, salt and baking powder into Crisco. Cream until like meal. Add very hot water, as hot as you can stand to work with. Mix with your fingers until all flour is mixed. Roll into ball and let rest 10 minutes. Separate into 10 to 12 small balls and roll into tortilla shape, about 6 to 7-inches across. Be careful not to work in too much flour. Cook on ungreased iron skillet.
Beat cheese until smooth. Stir in milk. Stir in remaining ingredients. Refrigerate 4 or more hours. Serve in hollowed out round bread, or a serving bowl, and dip with vegetables and/or crackers.
Blend the grated cheese and butter. Add other ingredients in the order given. Drop from spoon small, bite size pieces of dough, which is stiff. Bake for 20 minutes at 325°. They may be made ahead and frozen. Thaw at room temperature and serve.
Cut cookie dough into slices and press together in pizza pan. Bake for 10 to 13 minutes at 350° in a preheated oven. Cool completely.
Grind peppercorns in a pepper mill or crush them in a paper bag with a rolling pin or hammer. Rub the steaks with butter or margarine and sprinkle each liberally with crushed peppercorns. Rub the pepper in with a knife and let stand at room temperature for 1 hour. Sear the steaks in very hot butter or margarine in a skillet for about 1 minute on each side. Remove to a hot platter. Pour the beef broth, cream and brandy into the pan and stir over high heat for 3 minutes. Pour this over the steaks.
Mix flour, salt and pepper. Dredge chicken parts in mixture until covered. Heat vegetable oil in a skillet over high heat. Brown chicken in hot oil. Reduce heat and transfer chicken to a casserole or baking dish. Add chopped onion and garlic; cook about 4 minutes. Stir in chicken broth, lemon, cumin, ginger and a dash of pepper. Bring to boil and spoon over chicken. Arrange tomato wedges around chicken. Cover dish tightly with lid or foil. Bake 50 minutes at 375°. Remove lemon before serving. Garnish with parsley and black olives. Serve with rice. Serves 10.
In large mixing bowl, combine sugar, butter and evaporated milk. Cook, uncovered, in microwave, 8 minutes on High, stirring occasionally. Stir in chocolate until melted. Add Marshmallow Creme, nuts and vanilla; mix well. Pour into greased 13 x 9-inch pan. Cool and cut into squares.
Heat oven to 400°. Spray a 15 x 10 x 1-inch pan with cooking spray. Mix together the margarine, Parmesan cheese, crumbs and seasonings. Coat chicken breasts in mixture and place in baking dish. Sprinkle any remaining coating mix over top of chicken. Bake for 20 to 25 minutes. Makes 6 servings.
Fry hamburger and onion. Drain. Season with salt and pepper. Add ketchup and tomato sauce. Pour into baking dish. Grate cheese on top of mixture (or use slices). Put biscuits on top of cheese. Bake at 350° for 10 minutes or until biscuits are brown.
Cream the sugar and shortening; beat egg and add to pulp mixture. Then add to sugar mixture. Into flour, add spices, nuts and raisins. Blend into sugar mixture. Drop onto greased cookie sheets by teaspoon and bake at 350° for about 8 minutes or until golden brown.
Mix graham cracker crumbs, butter and sugar. Press in a 9 1/2 x 13 1/2-inch pan. Bake for 5 minutes at 350°, then cool. Drain pineapple and save juice. Blend cheese, sugar and 1/2 cup juice. Spread on cooled crumbs. Slice bananas over mixture, then drained pineapple. On top put Cool Whip. Sprinkle with nuts and cherries. Chill about 2 hours.
Combine all ingredients, except pastry shells, and heat thoroughly until simmering. Serve over Pepperidge Farm pastry shells with tops removed.
Cook shells according to directions. Mix remaining ingredients together, except spaghetti sauce. Stuff cooled shells. Place stuffed shells in a 13 x 9 x 2-inch baking dish. Pour your favorite spaghetti sauce over shells. Heat oven to 350°. Bake for about 45 minutes to an hour.
Stretch crescent roll dough into cookie sheet. Bake 10 minutes. Mix cream cheese, mayonnaise and Hidden Valley; spread on crust. Sprinkle vegetables over in layers. Sprinkle with grated cheese.
Mix cream cheese and French onion dip until spreadable and spread in a large round dish. Pour taco sauce over and top with shredded lettuce, tomatoes and shredded Mozzarella cheese. Serve with taco chips.
Cut steak into bite size pieces. Season with your favorite seasonings. Roll in flour and set aside. In iron skillet, melt the margarine. Saute the onion and bell pepper. Add steak pieces and chopped drained mushrooms. Stir to brown steak until tender. Do not overcook (5 to 8 minutes).
Break vanilla bark into squares and place in a medium glass bowl. Melt in microwave for 1 1/2 minutes. When melted, stir in peanut butter and microwave for 1 minute. Stir until creamy and blend in Rice Krispies, peanuts and marshmallows. Drop by teaspoon onto wax paper.
Combine flour, soda, salt, sugar and cinnamon; mix well. Combine eggs, oil and berries; add to dry mixture. Mix well with electric mixer. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour, or until tests done. Keep cool.
Boil water with tea bags. Dissolve remaining ingredients in tea and water. Place in large container with lid and freeze for 2 days prior to serving. While mixture is freezing, stir twice a day. Serve in 8-ounce rocks glasses with cherry and orange slices.
Mix first 8 ingredients together. Put into greased crock-pot. Place sliced cheese on top. Cook for 3 hours and 20 minutes on low. Don't open lid while cooking!
In a shallow bowl, whisk buttermilk and mustard until smooth. In another bowl, combine the cornmeal and seasonings. Dip fillets into buttermilk mixture, then into cornmeal mixture place 1 in apart on a wire rack coated with non stick cooking spray. Place rack on a baking sheet. Broil 4 in from the heat for 3 to 4 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired. Yield 4 servings.
Spread mustard over all steak, cover with onion slices and mushrooms. Sprinkle garlic salt, pepper and dried onion. Roll up into meat roll and tie with meat string. Bake at 350° until done to your taste. Slice into pinwheels to serve.
Combine margarine, sugar and vanilla in large mixing bowl; beat well. Add eggs, one at a time; beat well. Stir in flour. Gradually stir in chips, pecans and coconut. Pour into 2 deep dish pie shells. Bake at 350° for 40 to 45 minutes.
Combine ingredients, except ice; blend. Add the crushed ice to thicken. Serves 6.
Grind together orange, raisins and walnuts. Set aside. Sift together flour, salt, soda and sugar. To flour mixture, add shortening and 3/4 cup milk. Beat for 2 minutes. Add eggs and 1/4 cup milk. Fold in raisin mixture. Bake in greased and floured 13 x 9 x 2-inch pan at 350° for 40 to 50 minutes. Drip orange juice over warm cake. Combine 1/3 cup sugar, cinnamon and 1/4 cup chopped nuts and sprinkle on cake.
Combine eggs, sugar, oil, zucchini and vanilla; stir. Add flour, salt, baking soda, baking powder and cinnamon. Stir until blended, then add nuts and raisins. Bake at 350° for about 1 hour in an ungreased and floured 9 x 5-inch loaf pans. Makes 2 loaves.
Combine all ingredients. Stir until all ingredients are combined. Place in greased 9 x 13-inch cake pan. Bake at 350° about 35 minutes.
Fill each frankfurter with cheese strip. Place on bacon strip and wrap bacon around frankfurter, securing with a toothpick. Place on ungreased cookie sheet, cheese side up. Bake at 375° for 15 minutes, or until bacon is done.
Bring water to a boil. Add sugar, cloves, cinnamon and tea to water and mix. Remove from heat and add orange juice. Mix thoroughly and serve hot.
Preheat oven to 350°. Combine beef with all ingredients. Shape into balls the size of hickory nut or a little larger and arrange in 13 x 9-inch baking dish.
Boil chicken. Season with salt, pepper and garlic powder. Cook spaghetti and drain. Cut Velveeta cheese into chunks. Stir into spaghetti. Drain can of Ro-Tel. Put with spaghetti mixture and add cream of mushroom soup. Cut chicken breasts into pieces and add to other mixture. Place in a casserole dish and top with cup of finely chopped mild Cheddar cheese. Bake at 350° until cheese melts.